Archive for August, 2009



4 fresh mullet, about 1 pound each, cleaned and scaled
Red pepper flakes, salt and black pepper, to taste
Extra virgin olive oil, as needed
4 -8 large whole leaves kale or collards, blanched 30 seconds and refreshed in ice water
2 cups oven dried tomato, sliced thin (see recipe below)
4 sprigs each oregano and rosemary
1 orange peel, trimmed of pith and cut into thin 1 1/2” strips, juice reserved
1 lemon peel, trimmed of pith and cut into thin 1 1/2”1strips, juice reserved
1 onion, peeled and cut into 1/4” dice
2 carrots, peeled and cut into 1/4” dice
4 cloves garlic, thinly sliced
1 cup clam juice or fish stock
2 tablespoons thinly sliced fresh basil leaves
4 large sheets parchment paper

Oven-Dried Tomatoes

2 pounds ripe tomatoes
Fine sea salt


1. Rinse fish well with cold water, pat dry and season liberally inside and out with red pepper flakes, salt and fresh ground black pepper.

2. Prepare oven-dried tomatoes: Trim stem ends from the Roma tomatoes and cut into four lengthwise slices. Arrange the tomato slices on a silpat or parchment lined baking sheets. (Make sure they’re not touching each other). Sprinkle lightly with sea salt. Bake 4 to 6 hours at 200F until the tomatoes are shriveled and dried out, but still moist enough to bend without breaking. Cool completely and store in an airtight container until use.

3. Peel, trim and slice lemon and orange zest. Blanch 30 seconds. Refresh with ice water. Blanch the collards and kale. Refresh in ice water.

4. Preheat the oven to 450°F. Brush a piece of parchment with olive oil. Place kale or collards over the parchment to make a bed for the fish. Sprinkle an even bed of diced onion and carrot pieces on top of the kale or collards. Place a mullet over the vegetables. Fill the cavity with oven-dried tomato, oregano, rosemary and a little of the citrus peel. Artistically scatter a quarter of the garlic and more dried tomato and citrus peel over the top of the fish. Moisten with a teaspoon each of the reserved lemon and orange juice, a splash of clam juice and some olive oil. Sprinkle sliced basil on top and repeat with remaining mullets and fillings. Fold up the parchment packet and close the edges by pleating and folding them over several times to seal completely. Place the parchment packages on top of a metal rack on a baking sheet. Bake in the preheated oven for 15 to 20 minutes.

5. Open parchment packages tableside to allow the full aroma to delight your guests before they devour this delicious meal. (Watch out for steam burns.)

Oven-Dried Tomatoes Directions: Trim stem ends from the tomatoes and cut in half lengthwise.

Arrange the tomatoes, cut side up on a silpat or parchment lined baking sheets. (Make sure they’re not touching each other). Sprinkle lightly with sea salt.

Bake 4 hours to overnight at 200F until the tomatoes are shriveled and dried out, but still moist enough to bend without breaking. Cool completely and store in an airtight container until use.

Recipe found here: Dinner and a Movie: The Wedding Singer: Mullet

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strawberry creps

Creamy Strawberry Crepes

4 eggs
1 cup milk
1 cup cold water
2 tablespoons butter, melted
1/4 teaspoon salt
2 cups all-purpose flour
Additional butter

1 package (8 ounces) cream cheese, softened
1-1/4 cups confectioners’ sugar
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
4 cups fresh strawberries, sliced, divided
1 cup heavy whipping cream, whipped


In a large bowl, beat the eggs, milk, water, butter and salt. Add flour; beat until smooth. Cover and refrigerate for 1 hour.

In an 8-in. nonstick skillet, melt 1 teaspoon butter; pour 2 tablespoons of batter into the center of skillet. Lift and tilt pan to evenly coat bottom.

Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.

For filling, in a small bowl, beat the cream cheese, confectioners’ sugar, lemon juice, peel and vanilla until smooth. Fold in 2 cups of berries and whipped cream. Spoon about 1/3 cup filling down the center of 15 crepes; roll up. Garnish with remaining berries. freeze remaining crepes for another use.

Yield: 15 crepes.

Recipe found here: Creamy Strawberry Crepes

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Cheesy Spinach and Artichoke Dip

1 can (14 oz.) artichoke hearts, drained, finely chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
3/4 cup KRAFT Grated Parmesan Cheese
3/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
1/2 tsp. garlic powder


HEAT oven to 350°F. Mix all ingredients; spoon into 9-inch quiche dish or pie plate.

BAKE 20 min. or until heated through. Serve with TRISCUIT Reduced Fat Crackers and assorted cut-up fresh vegetables.

Makeover Savings
Keep the creamy, cheesy flavor of this popular dip by preparing with both Parmesan and mozzarella cheeses instead of 2 cups mozzarella cheese, and using 3/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise. These simple tweaks will save 50 calories and 5.5 grams of fat per serving when compared to the traditional recipe!

Awesome Spinach and Mushroom Dip
Substitute 1 cup chopped mushrooms for the artichokes.

Recipe found here: Cheesy Spinach and Artichoke Dip

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Bacon-Tomato Cheese Toasts

Bacon-Tomato Cheese Toasts


* 2 ripe tomatoes
* Kosher salt
* 8 strips bacon
* 4 slices Texas toast or other thick sandwich bread
* 3/4 cup grated cheddar cheese
* 3/4 cup grated part-skim mozzarella cheese
* 3/4 cup mayonnaise
* 5 scallions, finely chopped
* 1/4 cup chopped fresh parsley
* 1/2 small zucchini, very thinly sliced
* Freshly ground pepper


Preheat the oven to 400 degrees. Core the tomatoes and thinly slice. Place in a colander in the sink and sprinkle with 1/2 teaspoon salt; let drain for at least 15 minutes.

Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 10 minutes; transfer to a paper-towel-lined plate. Pour off and reserve the drippings, leaving 1 tablespoon in the skillet; toast the bread on one side in the drippings until golden (do this in batches, adding more drippings as needed). Place the bread, toasted-side down, on a baking sheet.

Combine the cheeses with the mayonnaise, scallions and parsley in a bowl. Spread the cheese mixture on the toasts, reserving about 1/3 cup. Crumble the bacon on top. Shake any excess liquid from the tomatoes; distribute the zucchini and tomatoes among the toasts. Dot with the reserved cheese mixture and season with pepper. Bake until golden brown, 15 to 20 minutes. Serve warm.

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charm city corn

Charm City Corn


Bring 2 cups water, 1 cup milk and a pinch of salt to a boil in a pot. Cut 4 ears corn into thirds; add to the pot and cook until crisp-tender, 5 minutes, then drain. In the same pot, melt 4 tablespoons butter with 2 teaspoons Old Bay seasoning, a dash of green hot sauce and some salt. Toss the corn in the spicy butter.

Recipe found here: Charm City Corn

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fried green tomatoes

Oven-Fried Green Tomatoes With Lightened Bread-and-Butter Pickle Rémoulade


* 4 large green tomatoes
* 2 teaspoons salt
* 1 teaspoon pepper
* Vegetable cooking spray
* Parchment paper
* 1 1/2 cups buttermilk
* 2 cups Japanese breadcrumbs (panko)
* 1 tablespoon Creole seasoning
* 1 teaspoon paprika
* 1 cup all-purpose flour
* Lightened Bread-and-Butter Pickle Rémoulade


1. Preheat oven to 400°. Cut tomatoes into 1/4-inch-thick slices. Sprinkle both sides of tomatoes evenly with 2 tsp. salt and 1 tsp. pepper.

2. Place a wire rack coated with cooking spray in a parchment paper-lined 15- x 10-inch jelly-roll pan.

3. Pour buttermilk into a shallow dish or pie plate. Stir together panko, Creole seasoning, and paprika in another shallow dish or pie plate.

4. Dredge tomatoes in flour. Dip tomatoes in buttermilk, and dredge in panko mixture. Lightly coat tomatoes on each side with cooking spray; arrange on wire rack.

5. Bake at 400° for 18 to 20 minutes or until golden brown, turning once after 10 minutes. Serve with Lightened Bread-and-Butter Pickle Rémoulade.

Southern Living, JUNE 2009
Recipe found here: Oven-Fried Green Tomatoes With Lightened Bread-and-Butter Pickle Rémoulade

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Tiramisu Layer Cake

Tiramisu Layer Cake


* 1 (18.25 ounce) package moist white cake mix
* 1 teaspoon instant coffee powder
* 1/4 cup coffee
* 1 tablespoon coffee flavored liqueur

* 1 (8 ounce) container mascarpone cheese
* 1/2 cup confectioners’ sugar
* 2 tablespoons coffee flavored liqueur

* 2 cups heavy cream
* 1/4 cup confectioners’ sugar
* 2 tablespoons coffee flavored liqueur

* 2 tablespoons unsweetened cocoa powder
* 1 (1 ounce) square semisweet chocolate


1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.

2. Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.

3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.

4. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners’ sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.

5. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners’ sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.

6. To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.

7. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

Recipe found here: Tiramisu Layer Cake

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spiced chicken tacos

Spice Rubbed Chicken Breast Tacos with Grilled Poblanos, BBQ Onions and Coleslaw

Grilled Poblanos:

* 3 large poblanos
* Canola oil
* Salt and freshly ground black pepper

BBQ Onions:

* 2 sweet onions, skin-on, and cut into 1/4-inch thick slices
* Canola oil
* Salt and freshly ground black pepper
* 1 cup Bobby Flay’s Mesa Grill BBQ Sauce (or your favorite jarred variety)


* 3/4 cup mayonnaise
* 2 tablespoons sugar
* 1 teaspoon celery seed
* 3 tablespoons apple-cider vinegar
* Salt and freshly ground black pepper
* 1 small head cabbage, cored, finely shredded
* 2 carrots, finely shredded
* 1/2 small red onion, thinly sliced
* 3 scallions, thinly sliced on the diagonal


* 2 tablespoons ancho chili powder
* 2 teaspoons ground cinnamon
* 2 teaspoons ground cumin
* 2 teaspoons light brown sugar
* 2 teaspoons kosher salt
* 1/2 teaspoon ground black pepper
* 4 boneless, skinless chicken breasts (8 ounces each)
* Canola oil
* 8 flour tortillas
* 2 grilled sliced poblanos
* Barbecued onions
* Coleslaw
* Guacamole, recipe follows

For the poblanos:

Heat the grill to high.

Brush the poblanos with oil and season with salt and pepper. Place the chiles on the grill and cook until charred on all sides, about 10 minutes. Remove from the grill, place in a bowl and cover with plastic for 10 minutes. Remove the skin, seeds and stem and cut into thin slices.
For the onions:

Brush the onions with oil and season with salt and pepper. Place on the grill and cook until lightly golden brown and just cooked through, about 4 minutes per side. Brush with some of the bbq sauce during the last few minutes. Most of the skin should come off on the grill, but if not, take it off when the onions come off the grill.
For the coleslaw:

Whisk together the mayonnaise, sugar, celery salt, celery seed, vinegar and salt and pepper in a large bowl. Add the cabbage, carrot, onion and scallion and stir to combine, season with more salt and pepper, if needed. Let slaw sit at least 15 minutes before serving.
For the chicken:

Heat the grill to high.

Whisk together the ancho, cinnamon, cumin, brown sugar, 1 teaspoon salt and black pepper in a small bowl.

Season top side of the breasts with the rub mixture, turn over and season the back with the remaining salt. Drizzle with some of the oil and place on the grill, rub side down and grill until lightly golden brown and a crust has formed, about 3 minutes. Turn the chicken over, close the lid and continue cooking until just cooked through, about 6 minutes longer. Remove from the grill and let rest 5 minutes before slicing.

Grill the flour tortillas briefly, just to mark and heat. To build the tacos, fold each tortilla around some of the chicken, poblanos, onions, coleslaw and guacamole.

Fire Roasted Green Chile Guacamole:

* 2 ripe Hass avocados, peeled, pitted and diced
* 1 poblano chile, roasted, seeded, peeled, and diced
* 1/4 cup finely diced red onion
* 2 scallions, finely chopped
* 2 fresh limes
* 1/2 cup chopped fresh cilantro leaves
* 2 tablespoons canola oil
* Salt and pepper

Combine all ingredients in a medium bowl and season with salt and pepper.

Yield: 4 to 6 servings

Recipe found here: Spice Rubbed Chicken Breast Tacos with Grilled Poblanos, BBQ Onions and Coleslaw

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hawaiian chicken salad

Hawaiian Chicken Salad

3 whole chicken breasts – skinned and boned
1 1/2 c Sour cream
1/2 c Chutney, finely chopped
1 t Curry powder (more to taste)
1/4 ts Ground ginger
1/4 c Toasted shredded coconut
3 Cantaloupes
Small honeydew melons
Large papayas
Pineapple Chunks or other fruit (optional)
4 c Shredded lettuce (optional)

Place chicken on steamer rack over 1 cup boiling water. Cover and steam 15 minutes or until cooked through, but still moist. Dice or shred meat. Combine sour cream, chutney, curry powder and ginger until mixed. Mix dressing with chicken and coconut. Chill. Cut cantaloupes, honeydew melons or papayas in halves, remove seeds and fill cavities with chicken salad. Or, spoon chicken salad on shredded lettuce and garnish with slices of fruit.

Recipe found here: Hawaiian Chicken Salad

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Southwest Chicken Salad Panini

Southwest Chicken Salad Panini


2 cups finely chopped cooked chicken breasts
1-1/2 tsp. chili powder
2 Tbsp. MIRACLE WHIP Light Dressing (I prefer mayo)
2 Tbsp. KRAFT Light Ranch Dressing
8 slices Italian bread
1 large tomato, cut into 8 thin slices
4 KRAFT 2% Milk Singles


HEAT panini grill to medium-high heat. Mix chicken, chili powder and dressings.

FILL bread slices with chicken mixture, tomatoes and 2% Milk Singles.

GRILL 3 to 5 min. or until Singles are melted and sandwiches are golden brown on both sides.

Kraft Kitchens Tips

If You Don’t Have a Panini Grill

Heat grill pan or large skillet on medium heat. Cook sandwiches 3 to 5 min. on each side or until 2% Milk Singles are melted and sandwiches are golden brown on both sides, gently pressing down tops of sandwiches with spatula to flatten slightly as they cook.

Special Extra
Top sandwich filling with thin peeled avocado slices before covering with remaining bread slices.

Make Ahead
Chicken salad can be prepared in advance. Store in airtight container in refrigerator up to 2 days. Use to assemble sandwiches just before cooking as directed.

This recipe found here: Southwest Chicken Salad Panini

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