My Television Appearance Recipes From January 11th

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Yesterday, I did a cooking segment on my favorite station Fox 6 News in Birmingham, Alabama which was so much fun! Television work has been an added dimension to my business as I taped eight television cooking segments last month in Massachusetts. Back to yesterday, I have had enormous reponse to the recipes I made on the show, so I thought I would run the recipes one more time. For all of you loyal subscribers, I hope you will forgive me for seeing them again. Hopefully, you will be able to use them this time of year as they are so healthy, flavorful and delicious.


Here’s the link if you want to see my video: http://www.myfoxal.com/myfox/pages/InsideFox/Detail?contentId=8230072&version=2&locale=EN-US&layoutCode=VSTY&pageId=5.2.1


Spinach Apple Salad

Prep: 20 minutes

Yield: 8 servings

Ingredients

2  (6-ounce) packages fresh baby spinach

4  small Granny Smith apples, chopped

3/4  cup  cashews, toasted (pecan halves may also be used)

1/2  cup  golden raisins

1/3  cup  sugar

1/2  cup  apple cider vinegar

1/3  cup  vegetable oil

1/4  teaspoon  garlic salt

1/4  teaspoon  celery salt

Preparation

1. Combine first 4 ingredients in a large salad bowl.

2. Whisk together sugar and next 4 ingredients until blended. Serve dressing with salad.

Note: You can chill dressing up to 1 day; whisk well before serving.

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Lemon Herbed Chicken

This recipe is also fabulous when grilled.

Prep: 15 minutes

Cook: 20 minutes

Yield: 4 servings

Ingredients

1/4 cup olive oil

1/3 cup fresh lemon juice

2 cloves garlic, minced

1 tablespoon chopped fresh basil

1 tablespoons chopped fresh rosemary

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

4 boneless, skinless chicken breasts (I like to use chicken cutlets)

1 lemon, thinly sliced

Directions

1. Combine first 7 ingredients in a small bowl, mixing well. Pour lemon marinade over the chicken in a zip-top resealable bag; marinate 1 to 4 hours, turning occasionally.

2. Place chicken on a lightly greased grill or saute pan over medium-high heat; cook 2 to 4 minutes on each side or until done. Garnish with with the lemon slices.

Note: You can also cook these the oven by placing them on a baking sheet (or cover baking sheet with aluminum foil and spray with cooking spray for easy cleanup). Broil 51/2 inches from heat (with electric oven door partially open) 8 to 10 minutes on each side or until tender; 

Homemade Holiday Gifts-White and Dark Chocolate Peppermint Bark

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Every year, peppermint bark is a holiday hit! My friend and neighbor, Kathy, said she was searching for a wonderful peppermint bark recipe, and since one of my favorite parts of being a Food Consultant for magazines and Food companies is recipe development, I made it my mission to help Kathy out. This recipe is simple to prepare and tastes great. I crushed my candy canes in the food processor to save time and went a little overboard, so I ended up with peppermint snow (as my kids called it-and that’s just how they liked it, by the way). Feel free to chop them more or less, depending how you like it. I used Nestle white and semisweet morsels, but I recommend using a quality chocolate such as ghiradelli (you can also use dark chocolate, if you prefer). Be sure to refrigerate the bark and keep it stored in the refrigerator for optimal results. It will keep for up to 1 month.


Peppermint Bark

Prep: 5 minutes

Cook: 4 minutes

Yield: 2 pounds

Ingredients

1 (8-ounce) package candy cane

1 (12-ounce) package semisweet morsels or baking dark chocolate

1 teaspoon peppermint extract

Cooking spray

1 (12-ounce) package white chocolate morsels or baking white chocolate

Preparation

1. Place candy canes in a food processor and process until crushed or in a plastic bag and crush with a rolling pin.

2. Melt semisweet chocolate in a microwave-safe bowl 1 to 2 minutes on HIGH until melted, stirring once. Add peppermint extract, stirring well. Spread evenly on a large 12-x 16-inch baking sheet covered with parchment paper; spray with cooking spray. Place chocolate mixture in refrigerator for up to one hour to set.

3. Melt white chocolate in a microwave-safe bowl 1 to 2 minutes on HIGH until melted, stirring once. Spread over semisweet chocolate and top evenly with crushed candy canes. Refrigerate 1 more hour or until set. Break into pieces and give as gifts.

The Top Ten Ways to Be a Food Consultant/Recipe Developer and Still Stay Trim and Fit

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Being a Food consultant and Recipe Developer is my profession (thank goodness), but there is no end in sight to shopping in the grocery store, being in the kitchen, tasting everything and being constantly surrounded by food, desserts and more food. Food clients react strange at first when they meet me, and most of my friends don’t really think I actually eat anything I cook. Honestly, I do try everything no matter how good or bad (and most things more than once). I have to since this is my job. My friend and running partner, Jennifer always asks me, “How is it that you can be around food all the time and still remain thin”, so I thought I’d offer up my top 10 ways (that seem to work for me) since holiday season is upon us.


The Top 10 Ways to Stay Trim and Fit:

1. Work out at least 45 minutes of cardio a day and for me, 6 times a week. (I know this is a stretch for some, but you’re not in the kitchen like I am.)

2. Try a hot yoga class-you’ll sweat it out!

3. Try wheatgrass-awesome detox

4. Eat often, but eat small meals

5. Indulge in almond butter instead of dessert

6. Work out with weights

7. When you’re cooking many different things, eat small bites…just try everything and don’t deprive yourself

8. Don’t own a scale

9. Eat Fage Greek strained yogurt for breakfast and/or a snack. It’s high in protein, low carb and fills you up. (I stir in fresh fruit, honey and cereal in mine.) 

10. If you cook enough and all the time like I do, you just won’t be that hungry anymore.

Fajitas and Guacamole: Say No More

I thought I would start off the week with some options if you would like to cook easy Mexican dishes. Some of my friends eat Mexican every Sunday night, and I have others that have a standard Thursday which is “Mexican night” at their house. With all of the recipes I have to develop and test, I don’t really have the flexibility for a specific night of the week to be the same on a weekly basis. However, my kids love fajitas and guacamole, and they always look forward to “Mexican night” at our house. Feel free to substitute or add chicken, shrimp or more vegetables for the Fajitas below.

 

Grilled Steak Fajitas

Yield: 4 servings

Ingredients

1 pound Ribeye Steak (May substitute strip, sirloin or shell)

1 teaspoon black pepper

1/2 teaspoon cumin

1/2 teaspoon chili powder

1 green bell pepper

1 red bell pepper

1 medium-hot Poblano pepper (dark green and triangular)

1 medium yellow onion

8 fat-free flour tortillas

tomatoes, optional

Preparation

1. At least two hours before dinner, dust a 1-pound ribeye steak with freshly ground black pepper, cumin, and chili powder. Let sit in refrigerator so spice flavors can penetrate the meat.

2. Cut the peppers into large segments, discarding the ribs and seeds. Next, cut onion into thick slices, making sure not to pull onion rings apart.

3. Prepare grill and adjust heat accordingly.

4. Place peppers and onion slices on grill and cover. Roast peppers by turning frequently until they are covered with dark spots, but not burnt. Cook onion slices until brown, being sure not to char. 

5. Remove peppers and onion slices from grill. After allowing the peppers to cool 3-4 minutes, pull off the waxy-papery skins. Slice the peppers crosswise into strips. Next, take the onion slices and break into rings. Mix the peppers and onions in a serving bowl.

6. Place ribeye on grill, turning frequently. 

7. Warm eight fat-free tortillas on the edge of the grill, keeping them away from direct heat, so they warm and soften but don’t dry out or turn crisp.

8. After cooking, remove steak from grill and cut diagonally into thin slices. Roll several slices of steak and a share of the peppers and onions into tortillas and serve.

Cooking Tip: It is important to let the dry rub of spices penetrate the meat. It not only tenderizes the meat, but also adds extra flavor. For a short cut, peppers don’t have to be peeled.

Cooking Tip: To help keep the meat moist when grilling, use the cover on your grill during part or all of the cook time to help lock in flavorful juices. If your grill doesn’t have a cover, improvise by putting a large, disposable foil roasting pan over the food.

Recipe and photo courtesy of Laura’s Lean Beef http://laurasleanbeef.com

Best Guacamole Ever

This is one of my favorite guacamole recipes.

Prep: 15 minutes

Yield: about 3 cups

Ingredients

4 ripe avocados

3 tablespoons freshly squeezed lemon juice

1 teaspoon hot pepper sauce

1/2 cup finely chopped red onion 

1 large garlic clove, minced

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 medium tomato, seeded, and small-diced

Preparation

1. Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.

 http://foodtv.com

Molten Lava Cookies

You will love these cookies for the holidays or anytime of the year. These cookies were inspired by my love for molten cakes, but they are very simple to prepare and come out fabulous!

This recipe can be found on www.allrecipes.com and http://wisdairy.com

Molten Lava Cookies

“These pillowy-soft, brownie-like cookies are made possible with real butter and a chocolate lava center made with semisweet and dark chocolate melted with vanilla.”

RECIPE RATING:

The reviewer gave this recipe 1 stars. This recipe average a 5 star rating.

 


  
PREP TIME  30 Min
COOK TIME  11 Min
READY IN  41 Min

SERVINGS: 24

INGREDIENTS

  • 1 cup butter, softened
  • 2 cups sugar
  • 3/4 cup cocoa powder
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/3 cup roughly chopped dark or semisweet chocolate (at least 60% cocoa)
  • Powdered sugar for garnish (optional)

DIRECTIONS

  1. Preheat oven to 350 degrees F. Cream together butter and sugar with an electric mixer. Add cocoa powder, eggs and vanilla; mix until combined.
  2. Combine flour and baking powder in a separate bowl. Gradually add to butter mixture.
  3. Shape dough into 1-inch balls. Using your thumb, press a thumbprint into the center; fill with a piece of chocolate and fold dough over to cover chocolate.
  4. Place balls 2 inches apart on baking sheets lined with parchment paper. Bake 9 to 11 minutes or until edges are firm and tops are soft. Remove cookies to a cooling rack; dust with powdered sugar, if desired. Serve warm, if possible. Store in an airtight container at room temperature for up to 1 week.
  5. To reheat cookies, place cookie on microwave-safe plate and microwave on high for 5 seconds, or until cookie is slightly warm

 

 

Nutritional Information
Molten Lava Cookies

Servings Per Recipe: 24

Amount Per Serving

Calories: 205

  • Total Fat: 9.3g
  • Cholesterol: 38mg
  • Sodium: 105mg
  • Total Carbs: 30.1g
  • Dietary Fiber: 1.3g