Another recipe I don’t want to lose sight of….watching Giada De Laurentiis make homemade bread and jam as I type…..looks SO good and so easy! Too bad I just got home from the grovery store, with no strawberries and blueberries…..think I’m running back out right now.
- 1 pound medium strawberries, hulled and quartered (about 4 cups)
- 8 ounces blueberries (about 2 cups)
- 1 cup pure maple syrup
- 2 tablespoons fresh lemon juice (1/2 a large lemon)
- 2 tablespoons fresh orange juice
- 2 1/2 tablespoons chopped fresh thyme leaves
Place the berries in a medium saucepan. Using a potato masher, lightly mash the berries. Add the maple syrup, lemon juice, orange juice, and thyme. Bring the mixture to a simmer and cook, stirring occasionally, until thick, 50 to 55 minutes. Cool to room temperature, about 1 1/2 hours (the jam will continue to thicken as it cools). Refrigerate in an air-tight container for up to 1 month.
I know most people think of this soup as a fall/winter comfort food. I just love it so much I make it any time of year. This was a very basic recipe that I kicked up a bit with the juice of one line, cilantro and worcestershire sauce…lots of flavor – no extra calories! Staying with my theme of working moms cooking……here’s a tip for you. This soup freezes beautifully. Make a double batch and have dinner for another night! Any mom knows one night not cooking is more time spent with your family!
1 tbsp olive oil
1 medium onion
4 medium garlic cloves
45 oz canned black beans, drained and rinsed – divided into three1/2 tso red pepper flakes
1 tsp ground cumin
14 oz chicken broth
10 oz canned tomatoes with green chilies, I use Rotel
11 oz canned or frozen corn
cilantro – to taste
2 tbsp Worchestershire sause
juice of one lime
Coat the bottom of a deep pot with the olive oil and add 1 medium onion chopped. Cook until translucent, but not browned…about 5 minutes. Add garlic and cook for 1-2 more minutes.
Place one can of black beans into a blender. Add sauted onions and garlic, red peppers flakes, cumin, and about 6 oz of the chicken stock. Cover and blend on high until smooth, about 30 seconds. Pour mixture back into the pot. Add the other two cans of beans to the pot with the remaining chicken broth. Add the corn and Worchestershire sauce. Cook over med-low heat for 30 minutes.
Before serving, add the cilantro and lime juice to the pot. Serve with tortilla chips crumbles on top!
Browsing for a delicious way to use up all of the berries I bought, this poundcake dessert from the Taste of Home site looks wonderful!!
- 1 cup sliced fresh strawberries
- 1 cup fresh raspberries
- 1 cup fresh blueberries
- 5 tablespoons sugar, divided
- 1 tablespoon minced fresh mint
- 1 cup heavy whipping cream
- 1 tablespoon lemon juice
- 1 teaspoon grated lemon peel
- 3 tablespoons butter, softened
- 6 slices pound cake (about 1 inch thick)
- In a large bowl, combine the strawberries, raspberries, blueberries, 2 tablespoons sugar and mint; set aside.
- In a small bowl, beat cream until it begins to thicken. Beat in remaining sugar. Add lemon juice and peel; beat until soft peaks form. Cover and refrigerate until serving.
- Spread butter over both sides of cake slices. Grill, uncovered, over indirect medium heat for 1-2 minutes on each side or until light golden brown. Serve with berry mixture and whipped cream. Yield: 6 servings.
Nutrition Facts: 1 cake slice, 1/3 cup berries and 1/3 cup whipped cream equals 377 calories, 27 g fat (16 g saturated fat), 136 mg cholesterol, 193 mg sodium, 34 g carbohydrate, 3 g fiber, 3 g protein.
I just adore this couple! They are so cute and I love the dishes they make. Going to post a recipe from their show that I would love to try someday! Let me know if anyone trys it before I do!!
- 1/3 cup mayonnaise
- 1 teaspoon lemon zest
- 1 lemon, juiced
- Salt and freshly ground black pepper
- 1 stalk finely chopped celery
- 1 finely chopped shallot
- 1 tablespoon finely chopped fresh tarragon leaves
- 1 tablespoon finely chopped chives
- 3 lobster tails cooked (about 1 pound lobster meat), chopped
- Lemon slices, for garnish
- Dry rub, for garnish (recommended: Neelys)
Combine mayonnaise, lemon zest, lemon juice, salt and pepper, celery, shallot, tarragon and chives in a bowl.
Add lobster meat to mayonnaise sauce and combine.
Rub the rim of 4 martini glasses with a lemon. Dip the rim in some dry rub. Divide the lobster salad between the 4 glasses. Garnish with dry rub and lemon slices.
So today I’m in the fridge looking at left-over carrots and celery from Super Bowl Sunday (yeah Saints!) wondering if I should just throw them away when I thought of Chicken Noodle Soup! I have a 2 quart crock pot I won at a great christmas party I attended in December ( thanks Mike and Maria!) and thought I’d try it out. This 2 quart pot is perfect, as my very picky family rarely likes to eat what I make when veggies are included! But my son did happen to like the carrots and ate them all out of my bowl. This is terrific for work days too! You can add all of the ingredients to the pot, come home, shred the chicken and add noodles, go change your clothes and feed the family within 30 minutes of walking in the door. Plenty of time for mom to sit down and watch Grey’s Anatomy!
1.5 lbs chicken breast
4 cups chicken stock
1 cup water infused with 2 bullion cubes
1/2 lbs baby carrots, diced
1/4 cup celery, diced
1/2 onion, chopped
1/2 can petite diced tomatoes
1 tsp rosemary
1/2 tsp poultry seasoning
1/2 tsp any italian seasonings (oregano and basil or whatever prepackaged italian seasoning mix you have on hand)
1 tsp garlic (I used garlic pepper to get 2 for one here)
salt and pepper to taste
1 cup egg noodles
Add chopped carrots and celery to the crock pot. Add chicken. I browned my chicked for a few minutes before adding, but this step is not necessary. Add chicken stock. Add seasonings. Add tomatoes. Cook on high 5-6 hours or low 8-10 hours. Remove chicken and shred. It will practically be falling apart anyway! Add the chicken back into the pot and add the noodles, turning the setting to high if setting was on low. Continue cooking 20 minutes to cook noodles. Serve with Delish Scones!
This is a wonderful recipe I discovered from the Weight Watchers website. These delicious scones are only 1 point each! I couldn’t believe it! My intention was to spread Tastefuly Simple’s Sweet Jalapeno Pepper Jam on them for breakfast. Once I tasted them I quickly discovered they are very reminiscent of the cheddar biscuits from Red Lobster. You can add a handful of cheddar cheese and a dusting of garlic salt on top and easily make these into dinner rolls. And save tons of calories! These goes perfectly with my Crockpot Chicken Noodle Soup too.
1 cup all-purpose flour
2 tbsp all purpose flour
1 tbsp sugar
1 tsp baking powder
1/4 tsp table salt
1/2 c low fat yougurt ( I used fat free!)
1 large egg
1 tbsp margarine, melted ( I used light butter!)
Preheat oven to 425 degrees. Coat a baking sheet with cooking spray.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a small bowl, combine yogurt, egg, and margarine. Add yogurt mixture to the flour mixture, stirring until just blended. ( Here is where I would gently mix in 1/2 cup of cheddar cheese if you want!) Do not over mix.
Drop in onto baking sheet, evenly dividing into 12 servings. (Dust with garlic salt here if making dinner biscuits.) Reduce oven tempurature to 400 degrees and bake until golden brown, 12-15 minutes. Cool 10 minutes on a wire rack.
2 pkgs egg roll wrappers
1 large Jicama
2 Large carrots
1 Med onion
1 lb ground pork
1 tbsp sugar
2 bunches of bean thread
salt and pepper to taste
small bowl of water
Remove 2 of the three bunches of bean thread (found in the asian section of your grocery store) and place into a bowl of hot water. Let it sit while you prepare the other ingredients. Grate or shred jicama and carrots into a bowl. Finely chop the onion and add to the bowl. Mix this together. Add in the pork, sugar and s&p. Mix well. Remove the bean thread from the water. It will be soft and pliable at this point. Chop with a large knife and add it to the mixture mixing well.
Spray a cooking sheet with cooking spray.
Place your egg roll wrappers in a diamond in front of you and place a heaping spoonful of the filling in the middle of the wrapper. Dip your finger in the water and dab the top of the wrapper. This will create a seal when you complete wrapping the egg roll. Roll the bottom over the filling, tuck the sides over the top and complete rolling the rest of the wrapper.
Line up the egg rolls on a baking sheet. Spray the rolls with cooking spray and bake at 350 degrees for 25-30 minutes. Enjoy with your favorite sweet and sour sauce or my favorite, Mae Ploy sweet chili sauce (found very inexpensively at Amazon.com or in your local Asian store). For my Weight Watchers friends, this should make about 40-50 egg rolls at 2 points each!! Leftovers are awesome reheated in a 400 degree oven for 10 minutes from the fridge!
Here's what it looks like...I found mine at Jewel.