Saturday, August 27, 2011

Crab-Stuffed Mushrooms

  • 1 cup crab meat
  • 1/2 cup cream cheese
  • 1/2 cup fresh parsley leaves, chopped
  • 1/2 cup green onions, chopped
  • 4 tablespoons Parmesan
  • House Seasoning, recipe follows*
  • 2 Portobello mushroom caps, or 10 white mushrooms caps
  • 1/2 cup Panko bread crumbs
  • Nonstick cooking spray


Preheat the oven to 375 degrees F.

1. Combine the crabmeat, cream cheese, parsley, green onions and Parmesan. Season with House Seasoning, to taste.
2. Stuff the mushroom caps with the mixture and top with bread crumbs. Spray the tops with nonstick spray to help them brown.
3. Transfer to the oven and bake for about 20 minutes, or until the filling is hot and melted.

*House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Grandma's Classic Apple Pie


  • 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
  • 6 cups thinly sliced, peeled apples (6 medium)
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon lemon juice


1. Heat oven to 425°F. Place 1 pie crust in un-greased 9-inch glass pie plate. Press firmly against side and bottom.
2. In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.  
3. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. 
4.Cool on cooling rack at least 2 hours before serving.
*Two cans (21 oz each) apple pie filling can be substituted for the filling.
Caramel-Pecan Apple Pie: Immediately after removing pie from oven, drizzle with 1/3 cup caramel ice cream topping. Sprinkle with 2 to 4 tablespoons chopped pecans.

Friday, August 26, 2011

Beer Brats with Spicy Sauerkraut & Baked Potato Skins

Spicy Sauerkraut:
  • 1/2 tbsp Olive Oil 
  • 1 tbsp minced garlic 1 diced jalapeno
  • 1/2 yellow onion, cut into half rings 
  • 1/4 cup chopped red onion
  • 1/4 cup sauerkraut 
  • 2 tbsp sauerkraut juice
  • 1 tbsp Worcestershire sauce
  • 1 tsp Ground Cumin
Heat Olive Oil over medium heat, add the rest of ingredients and allow to simmer, uncovered for about 20 minutes. Until onions have caramelized and the majority of liquid has been reduced. Serve hot on cooked brats or hot dogs.

Baked Potato Skins:


  • 4 large baking potatoes, baked
  • 3 tablespoons vegetable oil
  • 1 tablespoon grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon pepper
  • 8 bacon strips, cooked and crumbled
  • 1 1/2 cups shredded Cheddar cheese
  • 1/2 cup sour cream
  • 4 green onions, sliced

Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potatoes skins on a greased baking sheet. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. Bake at 475 degrees F for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately.

Thursday, August 25, 2011

Margherita Pizza

Fresh Pizza Dough:

In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.

If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes.

Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic.

If you're making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes.

Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour.

Pizza Recipe:


  • 2 tablespoons extra-virgin olive oil, plus extra to grease pan
  • 4 garlic cloves, thinly sliced
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh oregano leaves
  • 1 (28-ounce) can whole peeled tomatoes, drained and hand crushed (recommended: San Marzano)
  • Kosher salt and freshly ground black pepper
  • 1 recipe fresh pizza dough, recipe follows
  • 1 (8-ounce) ball fresh buffalo mozzarella, water drained
  • 1/2 bunch fresh basil leaves


Preheat the oven to 450 degrees F. Put a jelly roll pan or a half sheet pan in the oven.

Begin by making the tomato sauce. In a large saute pan over medium heat, add 2 tablespoons olive oil, the minced garlic, thyme and oregano. Cook until just fragrant then add the crushed tomatoes and season with salt and pepper, to taste. Lower the heat and simmer for 7 to 8 minutes to reduce and concentrate the flavor. Shut off the heat and set aside.

Take the preheated jelly roll pan out of the oven and drizzle some olive oil over the entire surface. Cut the dough into 2 pieces and reserve 1 piece for another use. Stretch the pizza dough out so it is just bigger than the pan, then lay it inside the pan, so the dough comes up the sides to form a crust on the rim. Smear with tomato sauce then tear up the mozzarella and scatter it evenly over the top of the pie. Tear the basil leaves, spread them over the top and drizzle with a little more olive oil. Give it a final season with salt and pepper, to taste, then bake in the hot oven until golden and bubbly, about 15 to 18 minutes
  • Remove from the oven, cut into slices and serve.

Puppy Chow

1/2 cup of margarine
1 cup creamy peanut butter
2 cups milk chocolate chips
1 14oz box of Chex Rice or Corn cereal
1 lb Powdered Sugar

1. Melt margarine, peanut butter, and chocolate chips on low heat.
2. In a large Ziploc bag(2/ gallon) shake cereal and chocolate mixture, until cereal is completely covered in chocolate.
3. Transfer to a clean Ziploc bag, add powdered sugar and shake until coated completely in sugar.
Transfer to a bowl and enjoy :)

Portobello Burgers



  • 2 tablespoons brown spicy mustard
  • 3 tablespoons balsamic vinegar
  • 1/2 cup olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon hot sauce
  • 4 portobello mushroom caps
  • 4 slices Gouda cheese
  • 1/2 cup mayonnaise
  • 4 hamburger rolls
  • 1 red onion, sliced
  • 4 leaves butter lettuce
  • 1 tomato, sliced


Combine marinade ingredients. Place caps into a baking dish and pour marinade over top. Use a brush to make sure all caps are covered with the marinade. Set aside and let marinate up to 2 hours.

Remove the portobellos from marinade (do not discard marinade) and place gill side down on a preheated gas, electric or charcoal grill over medium-high heat. Grill 3 to 4 minutes per side. Top each cap with cheese 2 minutes to melt before they are finished grilling.

In a medium bowl combine 1/2 cup mayonnaise and 2 tablespoons of the marinade.

Spread the flavored mayonnaise onto each bun and top with portobellos. Serve with sliced onion, lettuce and tomato.

Brown Sugar-Glazed Wild Alaskan Salmon


  1. Cut salmon width-wise into 4 pieces; Place in a foil-lined(release foil works great)15x10x1-inch baking pan; sprinkle with salt & pepper. Bake uncovered at 425 degrees for 10 minutes.
  2. Meanwhile, in a small saucepan, combine the brown sugar, soy sauce, mustard and vinegar; bring to a boil.
  3. Brush evenly over salmon; broil 6-inches from heat for 1 to 2 minutes or until fish flakes easily with a fork, enjoy.

Round Steaks with Lemon Braised Artichoke Pasta

Round Steaks:
1/2 c. soy sauce
1/4 c. brown sugar
1 tbsp. lemon juice
1/4 c. red wine vinegar
1 tbsp. Worcestershire sauce
1 - 1 1/2 c. water
Tenderize meat. Let meat stand for one hour in refrigerator. Mix all ingredients for marinade. Pour over steak. Refrigerate overnight. Turn meat over one time. Grill.
 Lemon Braised Artichokes Over Pasta:


  • 1 pound fettuccine
  • 1/4 cup olive oil
  • 4 cloves garlic, sliced
  • 2 teaspoons fresh oregano leaves
  • 1/2 cup chicken broth or stock
  • 4 cups spinach, stemmed and washed
  • Lemon Braised Artichoke Hearts, recipe follows
  • 1/4 cup chopped Italian parsley leaves
  • 1 tablespoon butter
  • Kosher salt
  • Freshly ground black pepper
  • Grated Parmesan, for serving


Cook fettuccine according to package directions. While pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic. When garlic is golden, add the oregano and broth. Bring to a simmer, stir in the spinach to wilt. Add the artichokes. Drain the pasta and place in a serving bowl. Pour over the artichoke mixture and toss with the parsley and butter and season with salt and pepper. Sprinkle with Parmesan and serve.

Lemon-Braised Artichoke Hearts:
1/2 cup extra-virgin olive oil
1/2 cup freshly squeezed lemon juice
1 1/2 teaspoons finely chopped fresh thyme leaves, or Herbes de Napa, recipe follows
1 1/2 teaspoons minced garlic
1 1/2 teaspoons kosher salt
Small pinch freshly ground pepper
4 medium to large artichokes
1/2 lemon

Preheat the oven to 375 degrees F.

Combine the olive oil, lemon juice, thyme, garlic, salt, and pepper in a medium nonreactive saucepan. Mix well and set aside while preparing the artichokes.
Snap outer leaves from an artichoke. Cut off the top half, and then use a paring knife to trim down to the heart, rubbing cut surfaces with the lemon half as you work to avoid discoloration. Cut the heart in half and scrape out the choke with a spoon. Cut each piece in half again.
As each artichoke heart quarter is completed, immediately turn it in the marinade to coat completely. When all the artichokes are trimmed, put the pan over high heat and bring to a boil. Pour the artichokes and marinade into a baking dish (or cook them in the saucepan if it is ovenproof), cover with foil, and cook until the artichokes are tender when pierced with a fork, about 45 minutes. Remove from the oven and let cool in the cooking liquid.

Notes: If preparing a larger number of artichokes, just increase the marinade proportionately. Serve them as an appetizer salad on their own with their braising liquid. Make sure to have crusty bread on hand to sop up the juices. Slice or roughly chop and scatter across a cheese pizza. Be sure to drizzle some of the braising liquid on the pizza as well. Roughly chop and add to a risotto at the last minute just to heat through. Add some of the braising liquid, too, to flavor the risotto. Season a nice piece of fish with salt and pepper and place on top of the artichokes to cook with them the last 10 to 15 minutes of their cooking time. Drizzle with olive oil just before serving.

Yield: 4 servings

Herbes de Napa:
6 tablespoons dried thyme leaves
3 tablespoons fennel seed
2 1/2 tablespoons dried summer savory leaves
1 1/2 tablespoons dried rosemary leaves
1 1/2 tablespoons crumbled bay leaves
1 1/2 tablespoons dried lavender flowers

Combine all ingredients. Store in an airtight container away from light and heat for up to 4 months.

Yield: 3/4 cup

Italian Herb & Cheese Bread


  • 2 (.25 ounce) packages active dry yeast
  • 2 cups warm water (110 degrees F/45 degrees C)
  • 2 tablespoons white sugar
  • 1/4 cup olive oil
  • 1 tablespoon salt
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 cup grated Romano cheese
  • 6 cups bread flour


  1. Mix yeast, warm water, and white sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
  2. Stir olive oil, salt, herbs, garlic powder, onion powder, cheese, and 3 cups flour into the yeast mixture. Gradually mix in the next three cups of flour. Dough will be stiff.
  3. Knead dough for 5 to 10 minutes, or until it is smooth and rubbery. Place in an oiled bowl, and turn to cover the surface of the dough with oil. Cover with a damp linen dish towel. Allow to rise for one hour, or until the dough has doubled in size.
  4. Punch dough down to release all the air. Shape into two loaves. Place loaves on a greased cookie sheet, or into two greased 9 x 5 inch loaf pans. Allow to rise until doubled in size, about a 30 minutes.
  5. Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove loaves from pan(s), and let cool on wire racks for at least 15 minutes before slicing.

Spicy Shrimp Fajitas

How to make it

  • Mix the marinade and add to Shrimp. Refrigerate for at least a 1/2 hour or more.
  • In a 12" cast iron skillet, add Peppers and Onion. Saute gently until tender-soft.
  • Add Shrimp and Marinade and saute until Shrimp is pink, about 3-4 minutes.
  • Fill Tortillas with shrimp mixture and top with whatever you like
  • For a more intimate presentation, preheat a 6" cast iron skillet and put the Shrimp in it, serving the sizzling dish to table along with a warmed plate of warm Tortillas.
  •  This goes great with a glass of Dos Equis Lager!

Chicken Spinach Mushroom Pasta Bake

1 lb or one box of whole wheat pasta (use any shape you like)
4 oz of chicken tenderloin strips chopped in 1” cubes
1 box of frozen spinach thawed and all excess liquid squeezed
½ pint of mushrooms thickly sliced (I used button mushrooms)
8 -10 cloves of garlic minced fine
3 tablespoons of olive oil
½ cup of wine (I had a red wine available and used that)
1-1/2 cups of freshly grated Parmesan Cheese

Prepare the whole wheat pasta according to the directions on the package. Drain liquid and set aside.

Sauté the cubed chicken tenderloins for about 10 minutes until browned in olive oil over medium heat in a 10” skillet. Add the garlic and cook for about 3 to 5 minutes. The garlic will brown with the chicken. Stir constantly so the garlic does not burn. Note: If the garlic burns in the dish, it gives a bitter flavor to the whole thing and does not taste great. Add the sliced mushrooms and cook for an additional 5 minutes stirring constantly.  Add the spinach, wine and cook until the spinach is heated thoroughly and the wine is cooked off. Add 1 cup of grated Parmesan Cheese to the mixture, mix well. I used about 3/4 of the 1 lb pasta that I cooked. I felt that adding the whole 1 pound of pasta was too much. Mix the pasta in the filling.

In a casserole dish, even out the filling and sprinkle with the remaining Parmesan Cheese. Bake in a 350 degree oven for about 15 to 20 minutes until dish is thoroughly heated and the cheese is melted.

Tuesday, August 2, 2011

Tuna Burgers with Carrot-Ginger Slaw

This zesty Asian burger is a great way to add Tuna to your diet, it's simple to make and a great healthy alternative to Beef burgers.

  • 4 Wheat Burger Buns
Tuna Patties
  • 1 lb. White Tuna ( you can used white, flake tuna. Make sure to drain well)
  • 2 tbsp. Extra Virgin Olive Oil
  • 2 tbsp. Low Sodium Soy Sauce
  • 1 tbsp. Lime Juice
  • 1/4 cup Chopped Fresh Cilantro
  • 1 tbsp. Grated Fresh Ginger
  • Kosher Salt and Ground Black Pepper, to taste
  • 1/4 cup Plain Bread Crumbs, or Panko
1.Add all ingredients in a food processor and process on low until all is mixed evenly.
2. Form into medium size patties, and let refrigerate for at least one hour before cooking.

In the mean time, while the burgers are chilling, prepare slaw.

Carrot-Ginger Slaw
  • 1 small Carrot, roughly chopped
  • 1 1/2inch piece Ginger, peeled
  • 2 tbsp. Rice Wine Vinegar
  • 1 tbsp. Toasted Sesame Oil
  • 1 tbsp. Low Sodium Soy Sauce
  • Pinch of sugar
  • Kosher Salt and Ground Black Pepper, to taste
  • 3 cups of Red Cabbage, chopped
3. Add chopped carrot and ginger to food processor and blend on high, add vinegar, sesame oil, soy sauce, sugar, and salt and pepper. Blend well on high.
4. In a medium size bowl, add prepared carrot-ginger sauce to the chopped red cabbage and toss to coat evenly. Cover and let refrigerate until you serve with dinner.

5. In a large saute pan, add 1 tbsp. EVOO and let oil heat on medium-high. Add chilled Tuna burgers and brown each side for about 5-7 minutes.
6. Toast Wheat burger buns, add cooked Tuna patties, then top with chilled Carrot-Ginger slaw.

Serves: 4
Prep Time: 20 minutes
Cook time: 15 minutes

Chocolate Banana Protein Shake

This delicious shake is perfect for Breakfast or post workout!

  • 1 full, unpacked scoop of Whey Protein Powder (chocolate)
  • 1 banana, sliced
  • 1 cup Skim Milk
  • 1/2 cup ice cubes
1. Add all ingredients together in a blender, pulse mixture on high until all the ice is crushed. Pour into a glass and enjoy!

Prep Time: 5 minutes

Monday, August 1, 2011

Chicken Caesar Wrap

This is an amazing wrap, that is not only super healthy but very inexpensive to make! Enjoy :)

Caesar Dressing:
  • 3 tbsp. Lemon Juice
  • 2 tbsp. Red Wine Vinegar
  • 1 tsp. Olive Oil
  • 2 tsp. Anchovy Paste
  • 1 tsp. Black Pepper
  • 1-1/2 tbsp. Minced Garlic
  • 1-1/2 Worcestershire Sauce
  • 1/4 cup fat-free Parmesan Cheese
  • 6 oz. nonfat Ricotta Cheese
  • 1 tbsp. nonfat Mayonnaise
  • 1 tbsp. Balsamic Vinegar
1. Combine all ingredients in a blender or food processor and process until smooth.

  • 12 oz. Chicken Breast, cooked and cut into 1/2 in. slices
  • 5 Romaine Lettuce Leaves, sliced into 2 in strips
  • 2 Roma tomatoes, diced
  • 4 oz. fat free Parmesan cheese, grated
  • 1 package of Mission, Garden Spinach Herb Tortillas

2. Spread Prepared Caesar Dressing on 1/2 of the Tortilla, add Romaine lettuce, chicken, tomatoes, and the cheese.
3. Roll tortilla into a tight wrap, with both sides folded inward, enjoy!

Serves 4
Prep time: 20 minutes