Sunday, January 31, 2010

Milky Way Cake

2 cups cake flour
1 tablespoon baking powder
1/8 teaspoon salt
3/4 cup shortening
1 1/2 cups white sugar
1 1/2 teaspoons vanilla
1 cup milk
5 egg whites
4 Milky Way candy bars (2 oz size)

Preheat oven to 375ºF. Grease and flour two 8 inch round cake pans. Sift cake flour and combine with baking powder, and salt. Set mixture aside. With and electric mixer, beat shortening, sugar, and vanilla until fluffy. Add flour mixture and milk alternately to the shortening mixture. Beat egg whites until stiff peaks form. Fold egg whites into flour mixture then fold in chopped candy bars. Pour batter into prepared pans. Bake at 375ºF for 20 minutes. Let cakes cool in pans for 10 minutes then remove from pans. Drizzle with melted caramel if desired.

Magnolia’s Chocolate Cupcakes

Made from the same batter as our popular Chocolate Buttermilk Cake, this not too rich and not too chocolatey cupcake goes equally well with the vanilla or chocolate buttercream icing.

Makes about 2 dozen cupcakes (depending on the size of your cupcake papers and muffin tins)

CUPCAKES:
2 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
4 large eggs, at room temperature
6 ounces unsweetened chocolate, melted (see Note)
1 cup buttermilk
1 teaspoon vanilla extract

ICINGS:
Vanilla Buttercream or Chocolate Buttercream

Note: To melt the chocolate, place in a double boiler over simmering water on low heat for approximately 5–10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool to lukewarm 5–10 minutes.

Preheat oven to 350 degrees.

Line two 12-cup muffin tins with cupcake papers. Set aside.

In a small bowl, sift together the flour and baking soda. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the chocolate, mixing until well incorporated. Add the dry ingredients in three parts, alternating with the buttermilk and vanilla. With each addition, beat until the ingredients are incorporated, but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended and the batter is smooth. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.

Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.

Note: If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30–40 minutes.

Magnolia’s Vanilla Cupcakes

Everyone is always asking us which is the most popular cupcake at the bakery. Most people are surprised that it is what we call the vanilla vanilla - the vanilla cupcake with the vanilla icing (and the most popular color for the icing is pink).
Makes about 2 dozen cupcakes (depending on the size of your cupcake papers and muffin tins)

CUPCAKES:
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

ICING:
Vanilla Buttercream (recipe follows) or Chocolate Buttercream

Preheat oven to 350 degrees.

Line two 12-cup muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.

Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.

Note: If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30-40 minutes.

Magnolia's Vanilla Buttercream Frosting
Recipe from: More From Magnolia
by Allysa Torey, Photographs Zeva Oelbaum
Cookbook Heaven at Recipelink.com


The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners’ sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.

Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

*Note:
If you are icing a 3-layer cake, use the following recipe proportions:
1 1/2 cups (3 sticks) unsalted butter
8 to 10 cups confectioners’ sugar
3/4 cup milk
1 tablespoon vanilla extract

Sprinkles Coconut Cupcakes

SPRINKLES GREAT-GRANDMA’S COCONUT CUPCAKES
From Sprinkles pastry chef Candace Nelson via the LA Times

Makes 18 to 20

2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup whole milk
3/4 teaspoon pure vanilla extract
3/4 teaspoon coconut extract
1-1/2 sticks unsalted butter
1-1/3 cups granulated sugar
2 large egg whites, plus 1 whole large egg
Make sure all the ingredients are at room temperature. Heat the oven to 350 degrees and line two greased standard muffin pans with cupcake liners. In a large bowl, whisk together the flour, baking powder and salt. In a measuring cup, combine the milk and extracts. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Gradually add the egg whites and the egg and mix until they are combined. Add half of the flour mixture and mix until it is combined. Gradually drizzle in all the milk mixture. Add the remaining dry mixture and mix carefully until just combined. Divide the batter evenly among the cupcake cups (they should be two-thirds full) and bake about 20 to 25 minutes, or until the cake springs back when pressed lightly and an inserted toothpick comes out clean. Let cool.

Coconut Cream Cheese Frosting
Makes about 2 1/2 cups

8 ounces cold cream cheese
8 tablespoons butter (1 stick)
1/8 teaspoon sal
3-3/4 cups sifted powdered sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
1/2 cup sweetened coconut shavings
In the bowl of an electric mixer, slowly mix the cream cheese, butter and salt until fluffy and combined. Slowly add the powdered sugar. Mix in the extracts until incorporated and the frosting is smooth. Frost each cooled cupcake with about 2 tablespoons of frosting and immediately top with 1 teaspoon of sweetened coconut shavings.

Sprinkles Cream Cheese Frosting

8 oz cream cheese
4 oz butter
3 3/4 c. confectioner's sugar, sifted
1/2 tea. vanilla extract
1/8 tea. salt

Cream the butter, cheese and salt in a stand mixer until light and fluffy. Gradually add the sugar until incorporated, then add the vanilla.

Sprinkles Chocolate Frosting

Sprinkles chocolate frosting:
6 oz. butter
pinch of salt
2 1/2 c. confectioner's sugar, sifted
1/4 tea. vanilla extract
3 oz. bittersweet chocolate, melted and cooled

Beat butter and salt in stand mixer until light and fluffly, about 2 minutes. Reduce speed, gradually add the sugar, until incorporated, stopping the mixer to occasionally scrape the sides of the bowl. Add the vanilla and chocolate, mix until combined, careful not to overmix and incorporate too much air.

Thursday, January 28, 2010

Restaurant Style Salsa

Prep Time: 10 Minutes Cook Time: Difficulty: Easy Servings: 12
Ingredients

1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
¼ cups Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
¼ teaspoons Sugar
¼ teaspoons Salt
¼ teaspoons Ground Cumin
½ cups Cilantro (more To Taste!)
½ whole Lime Juice
Preparation Instructions

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Wednesday, January 20, 2010

Stain Remover

For stains that don’t go away after trying other stain removers, here is what works for practically anything:

  1. Heat up some water in a big pot on the stove. Make it hot, but not boiling.
  2. Add 2 scoops of an oxygen base cleaner and a small squirt of liquid dish detergent.
  3. Put the clothes in the pot and cover it with the lid.
  4. Soak for 4-6 hours, or more if needed.
  5. Wash clothes as usual in the washing machine.

Tip!  The generic brand of oxygen cleaner at the dollar store works just as well as OxyClean.  It’s the same thing.

stain-removal

 

I like that it doesn’t fade colors (but it wouldn’t hurt to test a small spot first, just to make sure).  It can remove the yellow storage stains from vintage linens.  It can even help to lighten perspiration stains.  I’m not kidding, I tried it.

Not sure who shared this with me.

Homemade Carpet Spot Cleaner

Homemade Carpet Spot Cleaner

4 cups warm water
1/2 cup vinegar
2-3 Tablespoons baking soda

Add the vinegar and baking soda to the warm water in a large bowl. Stir slightly and watch it fizz and foam. Dip a scrub brush into the mixture and scrub those spots in your carpet away. Let dry and then vacuum.

Homemade Pancakes

2 cups unbleached white flour
(or use 1 cup unbleached white, 1 cup whole wheat flour)
2 Tbsp. Sugar, preferably cane or a natural sugar
3 Tbsp. baking powder
1 Tsp. Salt
2-3 cups vanilla soy, rice or almond milk
1 tsp. vanilla or almond extract
3 Tbsp. Canola oil

* Add fresh / frozen blueberries, carob chips, pecans - whatever you like!

1) Combine the dry ingredients in a bowl and mix together.
2) Add the milk and oil and mix until the batter is smooth.
3) Ladle onto the hot pan or griddle.
4) Add your favorite toppings.
5) Cook, low and slow until you can flip and cook on the other side...

6) ENJOY!

Sunday, January 10, 2010

Pronto Quiche

"Pronto Quiche"
This Mexican quiche was full of chorizo, eggs, tons of cheese, cream and a crust that was to die for. I don't even want to know what the calorie intake was but I messed with the ingredients, took out the crust, and substituted Egg Beaters for the eggs. For all you egg lovers out there, give Egg Beaters a real try — they are worth every penny!

Ingredients
3/4 Cup Liquid Egg Substitute (I like the Whole Foods version)
3/4 Cup Organic Shredded Mexican Style Cheese (You can find this anywhere)
1 Minced Jalapeño Pepper (You can include more Jalapeños for more Kick)
1/4 Cup Small Diced Organic Scallions (White & Green Parts)
1/4 Cup Small Diced Organic Tomatoes
1/4 Cup Small Dices Organic Canadian Bacon (For Vegetarians leave this out but throw in some spinach — yum!).

Instructions
Preheat oven to 350 and line a muffin tin* with aluminum cupcake holders. Spray them with cooking spray.

Mix all the ingredients in a large bowl, divide amongst the muffin tins and bake for 20 minutes or until a toothpick comes out clean once inserted in center. These are so awesome because once they are cool, throw them in the fridge and reheat as you need or throw them in your bag/purse on your way to work.

*This works awesome for a Sunday brunch too — Spray a tart pan (with a breakaway bottom) with cooking spray, place mixture in tart pan bake until a tooth pick inserted in middle comes out clean about 30 minutes.

Mexican Mole Pork Chops

Mexican Mole Pork Chops
Ingredients

4 pork, chops, bone-in, 1 1/2 inch thick
1/8 teaspoon paprika
2 teaspoon onion powder
1 teaspoon garlic
1 1/2 teaspoon cocoa powder, unsweetened
1/4 teaspoon pepper(s), chipotle chile, ground
1 dash(es) cinnamon, ground
1 dash(es) allspice, ground
1 tablespoon sugar, brown
Preparation

In small bowl, combine brown sugar, onion powder, cocoa, garlic powder, ground Chipotle pepper, paprika, cinnamon, and allspice; rub onto both sides of pork chops. Set aside for 30 minutes.
Preheat grill to 400 to 450 degrees F.

When ready to cook, spray light coat of cooking spray on pork chops to keep them from sticking to the grill. Place on hot grill. Cover; cook for 7 minutes per side or until internal temperature reaches 160º F using an instant-read thermometer.

Let rest for 5 minutes. Serve with Mango Salsa if desired.

Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 248
Total Fat: 9 g
Saturated Fat: 2 g
Cholesterol: 80 mg
Sodium: 213 mg
Total Carbohydrate: 15 g
Dietary Fiber: 1 g
Protein: 31 g

Easy Black Beans

Easy Black Beans
Ingredients

2 teaspoon oil, olive, extra virgin
1 medium onion(s), yellow, diced
2 clove(s) garlic, minced
2 teaspoon pepper(s), chile, ancho or pasilla
1/2 teaspoon cumin, ground
1/2 teaspoon oregano, dried
30 ounce(s) beans, black
1 tablespoon tomato paste
Preparation

Heat oil in a medium saucepan over medium-high heat. Add onion and cook, stirring, until translucent, 4 to 5 minutes. Add garlic and cook, stirring constantly, for 30 seconds. Add ground chile, cumin and oregano and cook, stirring, until fragrant, about 30 seconds more. Add beans, 1 cup of water and tomato paste; stir to combine. Bring to a simmer, reduce heat to medium-low and cook, stirring occasionally, until the beans are heated through and the sauce is slightly thickened, 8 to 10 minutes. Serve warm.
To make ahead: Cover and refrigerate for up to 2 days. Reheat in a saucepan with 2 tablespoons water over medium-low heat, stirring occasionally, for about 5 minutes.

Nutrition Facts
Number of Servings: 8
Amount Per Serving
Calories: 170
Total Fat: 2 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 119 mg
Total Carbohydrate: 29 g
Dietary Fiber: 10 g
Protein: 10 g

Lime Jalapeño Chicken

Lime Jalapeño Chicken
Ingredients

1/4 cup(s) lime juice
2 tablespoon oil, canola
1 tablespoon vinegar, white
1 teaspoon cumin, ground
1/4 teaspoon salt
1 pepper(s), jalapeno, sliced
1 1/4 pounds chicken, breast, boneless, skinless, tenders removed
Preparation

Whisk lime juice, oil, vinegar, cumin and salt in a small bowl. Stir in jalapeno. Place chicken in a shallow baking dish and pour the marinade over it, turning to coat both sides. Cover and refrigerate for at least 1 hour, turning once, or overnight.
Preheat grill to high heat. Oil the grill rack (see Tip). Grill the chicken until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Let cool slightly; thinly slice crosswise. Serve warm or chilled.

To make ahead: Marinate chicken in the refrigerator for up to 1 day and/or refrigerate cooked chicken for up to 1 day. Slice just before serving.

Nutrition Facts
Number of Servings: 8
Amount Per Serving
Calories: 71
Total Fat: 2 g
Saturated Fat: 0 g
Cholesterol: 31 mg
Sodium: 46 mg
Total Carbohydrate: 1 g
Dietary Fiber: 0 g
Protein: 11 g

Lemon Baked Chicken

Lemon Baked Chicken
Ingredients

1/2 cup(s) lemon juice
2 tablespoon oil, olive, extra virgin
1/4 teaspoon salt
1/4 teaspoon pepper, black ground
1 pounds chicken, breast, boneless, skinless
Preparation

In a small dish, whisk together the lemon juice, olive oil, salt and pepper.
Rinse chicken breasts and pat dry. Place chicken breasts in a resealable plastic bag with the lemon sauce. Let marinate in the refrigerator for 30 minutes.

Preheat oven to 350 degrees.

Place chicken in an aluminum pan and bake for about 30 minutes or until chicken is no longer pink inside.

Serve hot.

Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 193
Total Fat: 10 g
Saturated Fat: 2 g
Cholesterol: 63 mg
Sodium: 200 mg
Total Carbohydrate: 3 g
Dietary Fiber: 0 g
Protein: 23 g

Chipotle Beef

Chipotle Beef
Ingredients

2 pounds beef, chuck pot roast
salt, Kosher, to taste
freshly ground pepper, to taste
15 ounce(s) broth, beef, low sodium
7 ounce(s) pepper(s), chipotle chiles, in adobo sauce
Preparation

Dust the meat with salt and pepper. Coat a medium skillet with nonstick cooking spray. Heat the pan over medium-high heat, then brown the meat on both sides.
Add the broth and the entire contents of the can of chipotle peppers, sauce included.

Cook over low heat for 1 to 2 hours, then slice and serve.

Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 250
Total Fat: 12 g
Saturated Fat: 4 g
Cholesterol: 100 mg
Sodium: 475 mg
Total Carbohydrate: 2 g
Dietary Fiber: 2 g
Protein: 52 g

Chicken With Oranges and Almonds

Chicken With Oranges and Almonds
Ingredients

4 chicken, broiler-fryer, breasts, without skin
1 teaspoon salt
1/4 teaspoon pepper, black
1/8 teaspoon cinnamon, ground
1/8 teaspoon cloves, ground
2 tablespoon oil, salad
1 teaspoon garlic, minced
1 cup(s) onion(s), chopped
1 cup(s) orange juice
1/4 cup(s) nuts, almonds, slivers
1/4 cup(s) raisins
2 orange(s), pared and thinly sliced
Preparation

Sprinkle chicken with salt, pepper, cinnamon and cloves. Heat oil in large skillet; place chicken in oil skin down and brown a golden color. Turn over in pan. Put garlic, onion, orange juice and 1 cup of water over chicken; cover and cook at a simmer for 35 minutes.

Spread out almonds in shallow pan and place in 350°F oven for 5-10 minutes or until fragrant but just barely toasted. Add almonds, raisins and sliced oranges to chicken. Cover and cook 5 minutes.

Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 351
Total Fat: 14 g
Saturated Fat: 2 g
Cholesterol: 73 mg
Sodium: 651 mg
Total Carbohydrate: 28 g
Dietary Fiber: 4 g
Protein: 30 g

Broiled Scallops With Honey-Lime Marinade

Broiled Scallops With Honey-Lime Marinade
Ingredients

8 ounce(s) sea scallops
1 tablespoon honey
1/2 tablespoon oil, vegetable
2 teaspoon lime juice
1/4 teaspoon lime peel, grated
1 dash(es) hot sauce
1/4 teaspoon salt
1 lime(s), cut in wedges
Preparation

Combine honey, oil, lime juice, lime peel, hot pepper sauce and salt. Pat scallops dry with paper towel and add to marinade. Marinate, stirring occasionally, up to 1 hour or cover and refrigerate, stirring occasionally, up to 24 hours.
Preheat broiler. Arrange scallops and marinade in a single layer in 2 individual broiler-proof dishes or in scallop shells.

Broil 4 inches from source of heat 4-7 minutes, depending on size of scallops, or until opaque throughout and lightly browned.

Serve with lime wedges and, if desired, hot crusty French bread to soak up the juices. Can be doubled, tripled or halved.

Jillian Says:
If you can find it, organic raw honey is your best bet.
A whole-wheat or whole-grain baguette makes this recipe tastier and healthier!

Nutrition Facts
Number of Servings: 2
Amount Per Serving
Calories: 185
Total Fat: 6 g
Saturated Fat: 2 g
Cholesterol: 37 mg
Sodium: 474 mg
Total Carbohydrate: 15 g
Dietary Fiber: 1 g
Protein: 20 g

Broiled Lemon-Honey Chicken Breasts

Broiled Lemon-Honey Chicken Breasts
Ingredients

1/4 cup(s) honey
1/4 cup(s) lemon juice
2 teaspoon oil, vegetable
1 teaspoon rosemary, crushed
1 teaspoon lemon peel, grated
1/2 teaspoon salt
1/8 teaspoon pepper, black
4 chicken, breast, skinless
Preparation

Combine all ingredients (except chicken) and mix well. Marinate chicken in honey-lemon mixture 1 hour in shallow baking dish.

Broil chicken 5 minutes, brush with pan drippings, turn and broil 5 minutes longer or until juices run clear. If desired, bring marinade to a boil; simmer 2 minutes. Strain hot marinade over chicken.

Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 189
Total Fat: 5 g
Saturated Fat: 1 g
Cholesterol: 60 mg
Sodium: 388 mg
Total Carbohydrate: 18 g
Dietary Fiber: 0 g
Protein: 23 g

Beef and Vegetable Skillet

Beef and Vegetable Skillet
Ingredients

1 1/4 pounds beef, boneless top sirloin steak, cut 3/4-inch thick
2 teaspoon oil, dark sesame
2 clove(s) garlic, minced
1 medium pepper(s), red, bell, cut into thin strips
3 tablespoon soy sauce, reduced-sodium, divided
3 cup(s) spinach, fresh, coarsely chopped
1/2 cup(s) onion(s), green, sliced
3 tablespoon ketchup
2 cup(s) rice, brown, cooked
Preparation

Cut beef steak lengthwise in half and then crosswise into 1/4 inch strips. Toss with sesame oil and garlic.

Heat large nonstick skillet over medium-high heat until hot. Add beef (1/2 at a time); stir-fry 1 to 2 minutes or until outside surface is no longer pink. Remove from skillet.

In same skillet, add bell pepper, 2 tablespoons soy sauce and 2 tbsp water; cook 2 to 3 minutes or until pepper is crisp-tender. Add spinach and green onions; cook until spinach is just wilted. Stir in ketchup, remaining 1 tablespoon soy sauce and beef; heat through. Serve over rice.

Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 334
Total Fat: 9 g
Saturated Fat: 3 g
Cholesterol: 62 mg
Sodium: 688 mg
Total Carbohydrate: 25 g
Dietary Fiber: 2.1 g
Protein: 36 g

Beef and Portobello Mushroom Stroganoff

Beef and Portobello Mushroom Stroganoff
Ingredients

2 teaspoon oil, canola, plus 1 tablespoon, divided
1 pounds beef, flank steak, trimmed
4 large mushrooms, portobello, stemmed, halved and thinly sliced
1 large onion(s), sliced
3/4 teaspoon thyme, dried
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoon flour, all-purpose
14 ounce(s) broth, beef, reduced sodium
2 tablespoon liqueur, cognac, or brandy
1 tablespoon vinegar, red wine
1/2 cup(s) sour cream, reduced-fat
4 tablespoon chives, fresh, or parsley
Preparation

Heat 2 teaspoons oil in a large skillet over high heat until shimmering but not smoking. Add steak and cook until browned on both sides, 3 to 4 minutes per side. (The meat will be rare, but will continue to cook as it rests.) Transfer to a cutting board and let rest for 5 minutes. Cut lengthwise into 2 long pieces then crosswise, across the grain, into 1/4-inch-thick slices.
Heat the remaining 1 tablespoon oil in the pan over medium heat. Add mushrooms, onion, thyme, salt and pepper and cook, stirring often, until the vegetables are very tender and lightly browned, 8 to 12 minutes. Sprinkle flour over the vegetables; stir to coat.

Stir in broth, cognac (or brandy) and vinegar and bring to a boil, stirring often. Reduce heat to a simmer, and continue cooking, stirring often, until the mixture is thickened, about 3 minutes. Stir in sour cream, chives (or parsley), the sliced steak and any accumulated juices. Bring to a simmer and cook, stirring, until heated through, 1 to 2 minutes more.

Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 404
Total Fat: 19 g
Saturated Fat: 7 g
Cholesterol: 74 mg
Sodium: 969 mg
Total Carbohydrate: 14 g
Dietary Fiber: 2 g
Protein: 37 g

Jillian Says:
Using whole-wheat flour instead of all-purpose flour will give you more nutritional bang for your calorie buck.
Look for an all-natural sour cream with minimal added ingredients.

Autumn Glazed Pork Chops

Autumn Glazed Pork Chops
Ingredients

4 pork, boneless loin chops, 3/4-inch thick
1/4 teaspoon pepper, black ground
1/4 cup(s) apple cider, or juice
1/2 cup(s) cranberry sauce, whole
2 tablespoon honey
2 tablespoon orange juice concentrate, frozen
1/4 teaspoon ginger, ground
1/8 teaspoon nutmeg, ground
Preparation

Spray a large nonstick skillet with nonstick coating. Heat over medium-high heat.
Sprinkle both sides of chops with pepper. Brown chops on each side in hot skillet. Add apple cider. Cover tightly; cook over low heat for 5-6 minutes or until chops are just done. Drain off juices.

In a small bowl combine cranberry sauce, honey, orange juice concentrate, ginger and nutmeg. Pour over chops. Cook for 1-2 minutes, until heated through.

Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 220
Total Fat: 5 g
Saturated Fat: 2 g
Cholesterol: 47 mg
Sodium: 47 mg
Total Carbohydrate: 25 g
Dietary Fiber: 1 g
Protein: 19 g

Apricot Pork Medallions

Apricot Pork Medallions
Ingredients

2 tablespoon butter, divided
1 pork, tenderloin, about 1 pound
1/2 cup(s) apricot(s), dried, chopped
2 onion(s), green, sliced
1/4 teaspoon vinegar, wine
2 teaspoon sugar, brown
1 dash(es) hot sauce
Preparation

Cut tenderloin crosswise into 1-inch pieces. Flatten each piece slightly with heel of hand.
Heat 1 tablespoon butter in large skillet over medium-high heat. Brown medallions, about 2 minutes on each side. Add remaining ingredients to skillet with remaining tablespoon of butter. Cover and simmer for 3-4 minutes.

Remove medallions to serving platter, spoon sauce over.

Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 245
Total Fat: 10 g
Saturated Fat: 5 g
Cholesterol: 91 mg
Sodium: 113 mg
Total Carbohydrate: 15 g
Dietary Fiber: 1 g
Protein: 25 g

Turkey and Cheese Sandwich

Turkey and Cheese Sandwich
Ingredients

1 tablespoon mustard, Dijon
2 slice(s) bread, whole-wheat, light
3 ounce(s) turkey breast, roasted, sliced, skinless
1 slice(s) cheese, provolone, reduced fat
2 slice(s) tomato(es)
Preparation

Spread mustard on both slices of bread. Top one slice of bread with turkey, cheese, and sliced tomato. Top with other slice of bread and serve.

Nutrition Facts
Number of Servings: 1
Amount Per Serving
Calories: 252
Total Fat: 5 g
Saturated Fat: 2 g
Cholesterol: 81 mg
Sodium: 621 mg
Total Carbohydrate: 20 g
Dietary Fiber: 7 g
Protein: 35 g

Turkey and Avocado Wrap

Turkey and Avocado Wrap
Ingredients

1 tortilla(s), flour, whole-wheat
1/4 avocado
3 ounce(s) turkey breast, roasted, sliced
2 slice(s) tomato(es), medium
1/2 cup(s) spinach leaves
Preparation

Lay wrap out on plate. With a fork, mash avocado until it's a spread-like consistency. Spread over wrap.
Place turkey, tomatoes, and spinach in center.

Roll tightly, secure with toothpicks and cut in half to serve.

Nutrition Facts
Number of Servings: 1
Amount Per Serving
Calories: 327
Total Fat: 9 g
Saturated Fat: 1 g
Cholesterol: 70 mg
Sodium: 309 mg
Total Carbohydrate: 30 g
Dietary Fiber: 3 g
Protein: 31 g

Texas Chili

Texas Chili
Ingredients

2 1/2 pounds beef, lean chuck
1 tablespoon garlic, minced
1/4 cup(s) chili powder
1 teaspoon pepper, red flakes
2 tablespoon tapioca, quick-cooking
1 tablespoon oregano
1 teaspoon cumin, ground
1 teaspoon pepper, black ground
14 1/2 ounce(s) broth, reduced-sodium beef
1/2 medium onion(s), finely chopped
Preparation

Add all ingredients to a slow cooker and mix well. Cover and cook on low 8 hours. Stir chili well before serving.
Sprinkle low-fat cheddar cheese on top if desired.

Nutrition Facts
Number of Servings: 6
Amount Per Serving
Calories: 354
Total Fat: 11 g
Saturated Fat: 4 g
Cholesterol: 86 mg
Sodium: 159 mg
Total Carbohydrate: 9 g
Dietary Fiber: 3 g
Protein: 53 g

Roast Beef and Provolone Cheese Wrap

Roast Beef and Provolone Cheese Wrap
Ingredients

4 ounce(s) cheese, provolone, reduced fat, approximately 4 slices
4 tortilla(s), whole-wheat, low carb
1 tomato(es), sliced
16 ounce(s) roast beef, lean
1 cup(s) spinach
Preparation

For each wrap, layer the spinach, roast beef, cheese, and tomato on top. Fold opposite sides of the tortilla toward the center and roll up from the bottom. Add to My Favorites Print E-mail About This Recipe
Prep Time: 5 mins
Total Time: 5 mins

Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 348
Total Fat: 12 g
Saturated Fat: 5 g
Cholesterol: 77 mg
Sodium: 503 mg
Total Carbohydrate: 14 g
Dietary Fiber: 9 g
Protein: 44 g
Mexican Pizza
Ingredients

1 tortilla(s), whole-wheat, low carb, 6 1/2-inch
3 ounce(s) chicken, breast, oven roasted, skinless
1/4 cup(s) salsa, mild
1/2 cup(s) pepper(s), red, bell, chopped
2 tablespoon pepper(s), green chile, diced
1 cup(s) spinach
2 tablespoon cheese, mozzarella, shredded, low sodium
1/4 cup(s) avocado, sliced
Preparation

Preheat oven to 425 degrees. Spray pan with non-stick spray. Heat over medium heat. Add bell pepper, green chiles and spinach to pan. Cook until spinach is wilted.
Spread salsa on tortilla and top with chicken and spinach mixture. Sprinkle with cheese and bake until cheese melts. Top with avocado slices.

Nutrition Facts
Number of Servings: 1
Amount Per Serving
Calories: 364
Total Fat: 12 g
Saturated Fat: 3 g
Cholesterol: 80 mg
Sodium: 714 mg
Total Carbohydrate: 35 g
Dietary Fiber: 8 g
Protein: 37 g

Chicken Salad With Strawberries, Feta and Edamame

Chicken Salad With Strawberries, Feta and Edamame
Ingredients

3 ounce(s) chicken, precooked rotisserie, no skin
2 cup(s) lettuce, mixed greens, packaged
2/3 cup(s) edamame, shelled and boiled
1 cup(s) strawberries, halves
1/2 ounce(s) cheese, feta
1 cup(s) pepper(s), red, bell, chopped
1 cup(s) tomato(es), chopped
2 tablespoon dressing, Italian, reduced calorie
Preparation

Shred chicken. Mix all ingredients together. Eat immediately.

Nutrition Facts
Number of Servings: 1
Amount Per Serving
Calories: 420
Total Fat: 13 g
Saturated Fat: 4 g
Cholesterol: 65 mg
Sodium: 893 mg
Total Carbohydrate: 44 g
Dietary Fiber: 13 g
Protein: 39 g

BBQ Chicken Sandwich

Ingredients

4 ounce(s) chicken, breast, boneless, skinless
1 tablespoon barbecue sauce
2 slice(s) bread, whole-wheat, toasted
1 piece(s) lettuce, romaine
1 slice(s) tomato(es), medium
1/4 cup(s) onion(s), red, sliced
Preparation

Preheat the oven or outdoor grill to medium-high heat.

Coat both sides of the chicken breast with barbecue sauce and place in an aluminum-foil lined pan. Bake in the oven or grill for about 30 minutes, or until no longer pink in the middle.

When the chicken is almost ready, toast the bread. Place cooked chicken on one slice of bread and top with lettuce, tomato, and onion. Cover with second slice of bread and serve.

Jillian Says:
Make sure you read labels when buying barbecue sauce. Try to buy an all-natural or organic one with minimal preservatives. Remember, the fewer ingredients, the better!

Nutrition Facts
Number of Servings: 1
Amount Per Serving
Calories: 315
Total Fat: 5 g
Saturated Fat: 1 g
Cholesterol: 63 mg
Sodium: 370 mg
Total Carbohydrate: 35 g
Dietary Fiber: 6 g
Protein: 32 g

Asian Chicken Wrap

Ingredients

2 tablespoon nuts, almonds, slivers
1 tortilla(s), whole-wheat, low carb, 6-inch
3 ounce(s) chicken, breast, skinless, cooked
1/2 cup(s) sprouts, bean
1/2 cup(s) snow pea pods
1/2 cup(s) pepper(s), red, bell, chopped
1 teaspoon dressing, sesame seed
Preparation

Heat a pan over medium heat. Add almonds to pan, turning every couple minutes until toasted (approximately 4-5 minutes). In the tortilla, place all of the ingredients and fold into a wrap.

Jillian Says:
When it comes to processed foods, very few brands pass the test for me. When selecting a dressing for the salad, choose Newman's Own and you'll know you're in good shape. If you'd rather just eat it plain or with oil and vinegar or lemon juice, that's fine too.

Nutrition Facts
Number of Servings: 1
Amount Per Serving
Calories: 359
Total Fat: 14 g
Saturated Fat: 2 g
Cholesterol: 72 mg
Sodium: 361 mg
Total Carbohydrate: 25 g
Dietary Fiber: 13 g
Protein: 35 g

Asian Chicken Almond Salad

Ingredients

4 chicken, breast, halves, boiled
1 1/2 tablespoon oil, vegetable
12 cup(s) lettuce, mixed greens, lightly packed
1/2 cup(s) nuts, almonds, slivers, toasted
1/2 cup(s) plum sauce
2 tablespoon vinegar, rice
2 teaspoon lemon juice
1 teaspoon oil, oriental sesame
1 teaspoon garlic, minced
1/2 teaspoon pepper, red flakes
1 tablespoon cilantro, chopped
Preparation

Season chicken breasts with salt and pepper. In large nonstick skillet, heat oil over medium-high heat. Add chicken breasts; cover and cook 5 minutes. Turn chicken, cover and cook 5 minutes longer. Uncover and continue to cook just until juices run clear when chicken is pierced with knife point; set aside.
In large bowl, toss greens with 3/4 cup of the Plum Sauce Dressing; divide among four plates. Cut each chicken breast into 1/2 inch slices and fan out on greens. Drizzle each chicken serving with 1 tablespoon dressing. Sprinkle each serving with 2 tablespoons of almonds.

Plum Sauce Dressing:
In bowl, whisk 1/2 cup prepared plum sauce; 1/3 cup water; 2 tablespoons rice vinegar; 2 teaspoons fresh lemon juice; 1 teaspoon Oriental sesame oil; 1 teaspoon minced garlic; 1/4 to 1/2 teaspoon red pepper flakes and 1 tablespoon chopped cilantro. Makes about 1 cup

Nutrition Facts
Number of Servings: 4
Calories: 431
Total Fat: 19 g
Saturated Fat: 3 g
Cholesterol: 73 mg
Sodium: 121 mg
Total Carbohydrate: 34 g
Dietary Fiber: 6 g
Protein: 33 g

Friday, January 1, 2010

Crispy Mozzarella Sticks

Ingredients
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1 egg
1 tablespoon water
1/4 cup grated Parmesan cheese
1 package (12 ounces) mozzarella cheese snack sticks (12 sticks)
1 cup Prego® Marinara Italian Sauce

Directions
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk. Place the Parmesan cheese into a shallow dish.

Unfold 1 pastry sheet on a lightly floured surface. Cut the pastry sheet into 6 (5 x 3-inch) rectangles. Repeat with the remaining pastry sheet, making 12 in all.

Place 1 cheese stick on a long edge of each pastry rectangle. Roll up the pastry around the cheese and press the seams and pinch the ends to seal. Brush the tops of the rolls with the egg mixture. Dip the tops into the Parmesan cheese. Place the rolls, seam-side down, onto a baking sheet. Prick the tops of the rolls with a fork.

Bake for 15 minutes or until the sticks are golden brown. Remove the sticks from the baking sheet and let cool on a wire rack for 10 minutes.

Heat the sauce in a 1-quart saucepan over medium heat until hot and bubbling, stirring occasionally. Serve the sauce with the sticks for dipping.