These Jalapenos Bite Back!

Whoa mama, did they ever?!?! What is up with the jalapeno crops this year?? I was careful in picking out pretty green jalapenos with no "veins", as I call them, that usually indicate the hotter peppers. Well, apparently this year, there is no sure way to tell how hot the peppers are! I sat down at the table, cut and removed seeds from a ton of jalapenos, then carefully stuffed each with cream cheese and wrapped bacon around them...they were so pretty, and I couldn't wait for them to be cooked!

The burning of my hands and under my fingernails should have been a warning sign, but I assumed it was from touching all the seeds (hindsight 20/20...I should have been wearing gloves!) K took them out and put them on the grill, and we watched the UFC preliminary fights and waited for our friends to arrive while they cooked. The poppers finished before our friends arrived so K - who is not a fan of super spicy food as you may recall from previous posts - grabbed one and popped the whole thing in his mouth...only to find that they were extremely spicy!! He grabbed his glass of water and downed a good portion of it right away, and I tried a pepper right after that only to discover that they were hot even for me! What in the world was going on?? We each tried a second one, thinking that maybe just that one pepper was really hot...nope. They were pretty much all really, really spicy. K was done at that point and so disappointed, because he usually loves poppers.

Our friends arrive (who have kids) and we warned them immediately that they were really hot - but they all (including the kids) grabbed one and popped them in their mouths. And then immediately asked for water. We tried to warn them. The adults, other than K, continued to eat them throughout the night until they were gone and they were good, but geez were they hot!!



I was too distracted by the fire in my mouth to actually get a photo of the cooked version...


Bacon & Cream Cheese Jalapeno Bites

INGREDIENTS

20 jalapeno peppers
1 container of cream cheese
1 package of bacon
40 toothpicks

PREPARATION

1. Preheat your grill or oven to 400 degrees. 
2. Cut jalapenos in half and remove seeds (WEAR GLOVES!!)
3. Spoon cream cheese into each jalapeno half.
4. Cut bacon slices into 3 pieces, and wrap 1 piece around each jalapeno half, then insert a toothpick all the way through the popper to hold the bacon in place.
5. Place poppers on a foil-lined baking sheet or on the top rack of the grill and cook for 20-25 minutes, until the bacon is cooked and a little crispy on the edges. 
6. Remove and serve (with ranch, if you'd like!)

Honey-Lime Chicken

Oh, chicken, how I love thee. Especially when you're marinated in honey and lime...mmm mmm good! Served with roasted potatoes and black beans - scrumptious lunch!

Lime & Honey Glazed Chicken
Source: Eating Well

INGREDIENTS

• 4 tablespoons honey
• 4 tablespoons reduced-sodium soy sauce
• 1 teaspoons freshly grated lime zest
• 4 tablespoons lime juice
• 1 teaspoon crushed red pepper
• 4 boneless, skinless chicken breasts

PREPARATION

1. Mix honey, soy sauce, lime zest, lime juice and crushed red pepper in a large bowl. Add chicken pieces; stir to coat. Cover and refrigerate for 30 minutes - 2 hours, stirring occasionally.
2. Heat oven to 400 degrees and spray baking pan with cooking spray. Place chicken on pan and cook until no pink shows in the chicken - about 15-20 minutes. (You can also cook on a George Foreman grill for 5-7 minutes, instead.)
3. Meanwhile, place the marinade in a small saucepan over medium-high heat and boil until reduced by about half and thickened to a glaze, 8 to 10 minutes.
4. Apply more of the marinade about half-way through cooking.
5. Remove from oven (or grill) and serve!

Recipe Swap - Fruit Kabobs

For this week's Recipe Swap, the theme was, Something for Memorial Day. Anything that you might cook/take to a BBQ. It could be a main dish, side, dessert...anything at all. The 'recipe' I received was  a simple one, for fruit kabobs. Given that we are on the detox diet, and fruit is one of the approved foods, this worked out superbly!! They are simple to make, and even the kiddies love them!! You can substitute any fruits that you like...grapes, blueberries, etc.

Fruit Kabobs
Source: Shannon @ WC


Ingredients/Tools

• Wooden Skewers
• Melon Scoop
• Strawberries
• Pineapple Chunks
• Cantaloupe
• Watermelon

Preparation

1. Cut the cantaloupe in half and remove the seeds. Cut the watermelon into workable sized pieces (quartered, if you bought a whole one.) Use the melon scoop to make balls out of the cantaloupe and watermelon. Wash and cut the stems off of the strawberries, but leave them whole.
2. Place the fruit onto the skewers, alternating in any order you like to make them look pretty.

Mandarin-Almond Shrimp

I remember this being one of the very first dishes I ever made for my parents, after I'd moved to Austin and really started to get into cooking. My mom was so impressed, and so proud of me. Looking back now, she was just happy that someone else in the family was taking an interest in cooking. That, and she loves shrimp. It's a simple dish that doesn't take much prep work or time but it tastes great. I use broccoli instead of snap peas out of personal preference, but the snap peas probably complement the shrimp more.

Mandarin-Almond Shrimp
Source: Betty Crocker

INGREDIENTS

1/2	pound fresh or frozen medium shrimp, shells removed
1	cup boiling water
1	cup sliced fresh mushrooms (3 ounces)
1/2	cup uncooked regular long-grain rice
1/2	teaspoon salt
1/2	teaspoon ground ginger
1	small onion, thinly sliced
2	garlic cloves, finely chopped
1/2	cup whole almonds, toasted
1	11 oz can mandarin orange segments, drained
1	6 oz package  frozen broccoli (or snow pea pods), thawed and drained

PREPARATION

1. Heat oven to 350°F. Mix water, mushrooms, rice, salt, ginger, onion, garlic and shrimp in ungreased 8x8 square baking dish. Cover tightly and bake 35 to 40 minutes or until liquid is absorbed and shrimp are pink and firm. 
2. Stir in almonds, orange segments and pea pods. Cover and let stand about 3 minutes or until pea pods are hot. Serve with soy sauce.   

 

Balsamic Grilled Chicken & Veggies

The detox diet has been going pretty well so far. The pounds are dropping off (I've lost 7 lbs since Monday!) and it hasn't been nearly as miserable as the last time we tried it. The food has been pretty good for the most part, and this chicken dish was nice for a Friday afternoon lunch - an afternoon that I got off of work early (noon) for the Memorial Day weekend. Have I mentioned that I love my job? Because, I do :)

 

Balsamic Grilled Chicken & Veggies
Source: Men's Health

INGREDIENTS

1/4 cup balsamic vinegar

2 teaspoons olive oil

1 1/2 teaspoons garlic, minced

1/2 teaspoon dried rosemary, crushed, crumbled

1/2 teaspoon dried oregano

1/2 teaspoon coarsely ground black pepper

1 pound boneless, skinless chicken breasts

2 red potatoes, quartered lengthwise and cooked

2 red onions, cut into 6 wedges

1 sweet yellow pepper bell pepper, cut crosswise into 1/2 thick rings

1 sweet red pepper, cut crosswise into 1/2 thick rings

PREPARATION  

1. In a 9 x 13-inch  glass baking dish, combine the vinegar, oil, garlic, rosemary, oregano and pepper. Add the chicken, turning to coat with the marinade. Cover the chicken and refrigerate for at least 30 minutes.
2. Add the potatoes, onion wedges and pepper strips to the marinade.
3. Coat a grill rack with nonstick spray. Fire up the grill and heat for 10 minutes. Place the rack on the grill. Arrange the chicken and vegetables on the grill, reserving the marinade.
4. Cook, turning the chicken and vegetables occasionally, and brushing with the reserved marinade, until the chicken loses its pink color throughout and the vegetables are tender, 8 to 10 minutes.

Seared Tuna with Wasabi-Mango Salsa

I sure have a lot of "seared" fish recipes on here, don't I? Sheesh! But, I guess that means they're good!! Dr. Gourmet suggests serving it with coconut rice, which is probably very good, but doesn't fit in with our detox diet, so I made brown rice instead, and seared brussels sprouts - YUM!

  

Seared Tuna with Wasabi-Mango Salsa

Source: Dr. Gourmet

Ingredients

• 1 mango, peeled & diced
• 1/4 red onion, diced
• 1/4 cup cilantro, chopped
• 1/4 tsp salt
• 1/2 tsp cumin
• 1/2 tsp wasabi paste
• 1/4 tsp sugar
• 2-4 tuna steaks (4 oz each, cut thick)
• 1/8 tsp salt
• ground pepper
• 1 tsp sesame oil
• 1 lime, cut into wedges

Preparation

1. Mix the mango, red onion, cilantro, salt, cumin, wasabi, and sugar together in a glass or non-reactive bowl. Place in refrigerator to chill.
2. Sprinkle salt and grated pepper over both sides of the tuna.
3. Put the sesame oil in a large non-stick skillet over medium-high heat. Put the tuna steaks in the pan and allow to cook 4-5 minutes on each side (for rare steaks).
4. Serve over rice, topped with the chilled salsa and a lime wedge.

Lemony, Garlicky Shrimp & Veggies

Have I mentioned that I really like shrimp? Well, I do...and thank goodness for that! Since we are pretty limited on what we can eat on this detox diet, it helps that we love fish, shrimp, and chicken. I actually know quite a few people that don't like fish...that is so strange to me. 

Anywho...this shrimp dish is delightfully easy to prepare, and the veggies add a lot of flavor and color to the dish. I didn't end up preparing a starch/grain to go with it, but a heaping bowl of the shrimp & veggies was plenty to fill me up at lunch time.




Lemony, Garlicky Shrimp & Veggies

Source: Eating Well

Ingredients

• 4 teaspoons extra-virgin olive oil, divided
• 2 large red bell peppers, diced
• 2 pounds asparagus, trimmed and cut into 1-inch lengths
• 2 teaspoons freshly grated lemon zest
• 1/2 teaspoon salt, divided
• 5 cloves garlic, minced
• 1 pound raw shrimp, (26-30 per pound), peeled and deveined
• 1 cup reduced-sodium chicken broth
• 1 teaspoon cornstarch
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh parsley

Preparation

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
2. Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.

AND only 227 calories per serving!! Bonus!!

Holy Oregano!

I have featured several recipes containing  basil this week, but now Oregano has taken the stage! I've always liked the flavor of oregano, and use it semi-often,  but in this dish - WOW! K & I were both very pleased with the meal.

Grilled Chicken with Roasted Garlic-Oregano Vinaigrette and Fingerling Potatoes

Source: Bobby Flay

Ingredients

Ingredients

• 8 cloves roasted garlic
• 1/4 cup white wine vinegar
• 2 tablespoons fresh oregano leaves
• 2 tablespoons fresh parsley leaves
• 1 tablespoon honey
• 1/2 teaspoon kosher salt
• 3/4 cup olive oil
• 1/4 teaspoon red chili flakes
• 12 fingerling potatoes, scrubbed
• Olive oil
• 4 boneless, skinless chicken breasts
• Freshly ground black pepper

1. Combine garlic, vinegar, oregano, parsley, honey and salt in a blender and blend until smooth. With the motor running, slowly add the oil and process until emulsified. Stir in the red chile flakes.
2. Place potatoes in a medium saucepan, cover with cold water and add 1 tablespoon of salt. Bring to a boil over high heat and cook until a paring knife inserted comes out with some resistance. Do not cook the potatoes all the way through because they will continue cooking on the grill. Drain well and when cool enough to handle, slice in half lengthwise.
3. Heat the grill to medium.**
4. Brush the chicken and potatoes with oil and season with salt and pepper. Place the chicken on the grill, skin-side down and grill until golden brown and slightly charred, 6 to 7 minutes. Turn the chicken over and continue grilling until just cooked through, 5 to 6 minutes. A few minutes before the chicken has finished cooking, place the potatoes on the grill, cut-side down and cook until lightly golden brown, about 2 minutes. Turn over and continue grilling about a minute longer. Remove the chicken and potatoes to a platter and immediately drizzle with the roasted garlic-oregano vinaigrette. Let rest 5 minutes before serving.

** I cooked my chicken and potatoes on the George Foreman Grill for about 5-6 minutes. 

Baked Cod with Lemon & Olive Oil

It's a good thing that K & I really like fish, because we're eating a lot of it these next couple of weeks. This recipe from Men's Health Magazine for Baked Cod is simple and delicious. Not much fuss or preparation needed - just season & bake! Paired with brown rice & asparagus, it was a great lunch meal!

Lemon & Olive Oil Baked Cod

Source: Men's Health

Ingredients

• 2-4 cod fillets, 1" thick
• 1 1/2 Tbsp lemon juice
• 1 Tbsp olive oil
• 2 garlic cloves, minced
• 1/2 tsp dried thyme
• 1/8 tsp pepper
• 1/4 tsp paprika

Preparation

1. Heat oven to 400 degrees.
2. Place the fish in a baking dish and drizzle lemon juice & olive oil over the top, then sprinkle with remaining ingredients and bake 15-20 minutes, until opaque.

Tofu-reaking Fabulous!

Let me start by saying that I don't eat tofu. I tried it years back, and the texture just wasn't appealing to me. However, with the option of pureeing it in a food processor with garlic, roasted red peppers, balsamic vinegar (you know how I love this!) and basil to make a dip that is detox friendly, I decided to give Tofu another try. Boy am I glad I did! This dip is so good! I probably won't be incorporating tofu into my regular diet in it's regular form...but in this dip, it added the texture and "creaminess" that a dip needs! It is the perfect partner for broccoli, carrots, and an array of bell peppers for an afternoon snack. Yum yum. A nice, healthy dip that we can enjoy with veggies (for now), crackers (later), or maybe even as a topping for an entree. Hmm...that is something to consider!

As a side note, I realize that I really need to work on the food posing for my pictures. It was somewhat late in the evening when I took this one, and I realize after-the-fact, that I could have made this look so much prettier for you. I will work on doing a better job with the photos. Thanks for being patient while I do!

Roasted Red Pepper & Basil Dip

Source: Dr. Shapiro's Picture Perfect Weight Loss Cookbook

Ingredients

• 19 oz silken tofu
• 6 large garlic cloves, unpeeled
• 1 12 oz jar rasted red peppers, drained & patted dry
• 1/2 cup fresh basil leaves
• 3 Tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp pepper

Preparation

1. Remove the tofu from its package and place between two layers of paper towels in a strainer (colander). Place the colander over a bowl, put a small plate or bowl on top of the tofu, and then place a 1 lb can on top of the plate or bowl. Refrigerate for 2 hours.
2. Heat a small, non-stick skillet over medium heat, and cook the garlic (still unpeeled) until all sides are nicely browned, and the garlic is softned. Remove from heat, allow to cool, and then peel.
3. In a food processor or blender, combine all ingredients and mix until smooth. Refrigerate until ready to serve.

Chili Shrimp with Fruit Relish

I seem to have accumulated a collection of cookbooks. A collection that I sadly do not use very often. With today's technology, I can search and print recipes any time I want, which seems to be more convenient for me. However, I did get off my tush and start going through the plethora  of books that I have, in search of detox-friendly recipes. And I found a few!! Tonight's dinner came from Dr. Shapiro's Picture Perfect Weight Loss Cookbook, and it was delightful!

K told me while we were eating that he never would have thought to put all of these ingredients together, and that if I would have told him ahead of time what we were having he probably wouldn't have been very receptive to it...but he really liked it! Hallelujah!

Chili Shrimp with Fruit Relish

Source: Dr. Shapiro's Picture Perfect Weight Loss Cookbook

Ingredients

• 1 medium mango, peeled and diced
• 1 cup diced pineapple
• 1 granny smith apple, diced
• 2 Tbsp diced red onion
• 2 1/4 tsp chili powder, divided
• 1/4 tsp grated lime peel
• 1 tsp lime juice
• 1 1/2 lbs shrimp, peeled & deveined
• 1 tsp cumin
• 3/4 tsp salt
• 1/2 tsp paprika
• 1/4 tsp coarse black pepper
• 1 tsp olive oil

Preparation

1. Combine mango, pineapple, apple, onion, chili powder, lime zest, and lime juice in a medium bowl and set aside.
2. Preheat broiler and spray broiler-pan with cooking spray.
3. Mix together the shrimp, chili powder, cumin, salt, paprika, pepper & oil, then spread the shrimp in a single layer onto the broiler-pan. 
4. Broil for 4-6 minutes until opaque. Serve with Fruit Relish.

Grilled Chicken with Basil Dressing

Basil and I have a love-hate relationship. I actually do like it, but sometimes it's a little overwhelming. I worried that this might be one of those instances, but decided to give it a try anyhow, since it fits into the diet :) I haven't been disappointed by one of Giada's recipes yet, so what the hell? And I wasn't disappointed with this one either. I would probably use a little more lemon in the dressing, but other than that, it tasted really great!!

Grilled Chicken with Basil Dressing

Source: Giada De Laurentiis

Ingredients

• 2/3 cup extra-virgin olive oi, divided
• 3 tablespoons fresh lemon juice, plus 1/4 cup
• 1 1/2 teaspoons fennel seeds, coarsely crushed
• 1 1/2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 2-4 boneless skinless chicken breasts
• 1 cup lightly packed fresh basil leaves
• 1 large garlic clove, chopped
• 1 teaspoon grated lemon peel

Preparation

1. Mix 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a resealable plastic bag. Add the chicken and seal the bag. Refrigerate at least 30 minutes and up to 1 day, turning the chicken occasionally.
2. Blend the basil, garlic, lemon peel, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a food processor or blender until smooth. Gradually blend in the remaining 1/3 cup oil. Season the basil sauce, to taste, with more salt and pepper, if desired.
3. Heat a grill pan over medium-high heat. Remove chicken from the marinade and discard the remaining marinade. Grill the chicken until just cooked through, about 5 minutes per side. Transfer the chicken to serving plates, drizzle with the basil sauce and serve. 

Baked Fish with Moroccan Vinaigrette

Best. Vinaigrette. Ever. Seriously. I don't know what it is about the combination of flavors, but I want to eat this vinaigrette on everything! Fish, Salad, Veggies, Rice...any food I make, I want to pour this on it. It's that good. This recipe, found on Midwest Living, is simple, healthy and absolutely delicious. It fits perfectly in with our detox diet and it has so much flavor!! You should definitely give it a try!







Baked Tilapia with Moroccan Vinaigrette

Source: Midwest Living

Ingredients

• 1-1/4  pounds  fresh or frozen tilapia
• 2  tablespoons  olive oil
• 1/4  teaspoon  kosher or sea salt
• 1/4  teaspoon  freshly ground black pepper
• 1/2  cup  red wine vinegar
• 2  tablespoons  snipped fresh flat-leaf parsley
• 2  tablespoons  snipped fresh cilantro
• 2  tablespoons  olive oil
• 1  tablespoon  fresh lemon juice
• 1  large  shallot, minced
• 1  clove  garlic, minced
• 1/2  teaspoon  kosher or sea salt
• 1/2  teaspoon  paprika
• 1/4  teaspoon  ground red pepper (cayenne)
• 1/4  teaspoon  ground cumin

Preparation

1. Brush both sides of fish with some of the oil. Sprinkle both sides of fish with the 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
2. In a screw-top jar, combine vinegar, parsley, cilantro, the 2 tablespoons olive oil, lemon juice, shallot, garlic, the 1/2 teaspoon salt, paprika, red pepper, and cumin. Cover and shake well. Set aside.
3. Heat oven to 350 degrees. Spray baking sheet with cooking spray. Place fish on baking sheet and bake for approximately 10 minutes, until fish is opaque and flaky.
4. Serve fish over rice, couscous or something similar, and drizzle vinaigrette over the top. Delish!

I served this over brown rice, with a new twist - instead of just cooking it in chicken broth, I added 1 Tbsp of Red Wine Vinegar as well...yowza! What a nice tang! Not sure it would work on minute rice, but for the hour that this rice cooked, it soaked up the flavor really well!

Shrimp Ceviche

I have been fortunate enough to find a slew of recipes in my archives that I can use during our detox diet...with a few minor adjustments or ommisions. With this Ceviche recipe, I only needed to omit two things: salt and tortilla chips. The latter makes me a little sad. However, I made some brown rice to accompany and it worked out just fine. Well, almost. This meal was our lunch, which means I package it up in tupperware. I was tired and just not thinking so I put the rice and ceviche in a divided tupperware container...ceviche should be cold, rice at least a little warm...dangit!!

K was not a huge fan, so we'll add this one to the list of things that I can fix for just me in the future :) I like it!

Shrimp Ceviche

Source: Eating Well

Ingredients

Poaching Liquid

• 2 quarts water
• 1/4 cup kosher salt

Ceviche

• 1 pound raw shrimp (21-25 per pound), peeled and deveined
• Juice of 2 lemons
• Juice of 2 limes
• Juice of 2 oranges
• 1 cup diced seeded peeled cucumber (1/4-inch dice)
• 1/2 cup finely chopped red onion
• 2 Serrano chilies, seeded and finely chopped
• 1 cup diced seeded tomato
• 1 avocado, chopped into 1/2-inch pieces
• 1 tablespoon roughly chopped cilantro leaves, plus more leaves for garnish
• 1/4 cup extra-virgin olive oil
• 1/4 teaspoon kosher salt

Preparation

1. Combine water and 1/4 cup salt in a large saucepan; bring to a boil over high heat. Add shrimp and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Transfer to a cutting board until cool enough to handle, about 10 minutes.
2. Chop the shrimp into 1/2-inch pieces and place in a medium nonreactive bowl. Add lemon, lime and orange juice. Stir in cucumber, onion and chilies. Refrigerate for 1 hour.
3. Stir tomato, avocado, chopped cilantro, oil and 1/4 teaspoon salt into the shrimp mixture. Let stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves, if desired.

I didn't use the cucumber or the 1/4 cup of salt for the poaching liquid as salt is a no-no on this diet.I added the Serrano's into the citrus marinade for a few minutes to let some of the spice soak in, then removed them, so it wouldn't be too spicy for K. The shrimp was a tad-bit bland at first, but a few bites in, the flavors from the avocado and tomato picked up and it was a great meal. 

*Note, as stated on EatingWell.com: Traditional ceviche consists of raw seafood tossed with an acidic marinade (think: citrus juice or vinegar) that “cooks” the fish. We cook the shrimp before marinating it.

What's Baking - Mini Cheesecakes

I recently joined up with a baking group on my cooking board that does a different theme each month, hosted by one of the members. This month's theme was, Something for Mother's Day. I have a work conference that always falls on the weekend of Mother's Day, so I don't actually get to see my mom. So, instead I asked her what would be something that she would like to have made for her as a Mother's Day dessert...she answered, "Hmm...some kind of cheesecake." Well, I love cheesecake too, and since we are starting our detox diet tomorrow, what better way to say goodbye to sugary bliss than with cheesecake?!?!

I made three different varieties: Raspberry, Caramel, and Cinnamon. I sort of made it up as I went, so we'll see how the co-workers like them all tomorrow!!

Mini Cheesecake Cups

Cheesecake
Source: Taste of Home

• 3 pkgs cream cheese, softened
• 1 cup sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 5 eggs

Icing

• 1 cup sour cream
• 1/4 cup confectioner's sugar

Preparation

1. In a large bowl, beat the cream cheese until smooth. Gradually addsugar, vanilla and salt and mix well. Add eggs, one at a time,beating well after each addition.
2. Spoon into paper-lined miniature muffin cups, 2 tablespoons in each.
3. Spoon a small drop of desired add-in (recipes below), and streak through with a toothpick to distribute throughout.
4. Bake at 325° for 20-25 minutes or until set. Cool completely.
5. In a small bowl, combine sour cream and confectioners' sugar until smooth; spread over cheesecakes. 
6. Garnish with Raspberries, caramel sauce, or ground cinnamon if desired.

Raspberry Puree for Raspberry Cheesecake
Source: Wolfgang Puck

•  2 cups Raspberries
• 1/4 cup sugar
• Lemon Juice to taste
  

1. Add all ingredients together in a non-reactive saucepan and cook over medium heat until raspberries are soft and a sauce begins to form.
2. Bring the liquid to a boil and cook until the mixture thickens, but is still liquid.
3. Pour berry mixture into a fine mesh strainer, over a heat-proof bowl and press down with a spoon to get all the juices out. Refrigerate until ready to use. 

Caramel Sauce

• 1/3 cup of caramel bits
• 1-2 Tbsp water

Heat ingredients in a heat-proof bowl in the microwave for 30 seconds and stir until caramel bits are melted. Heat an additional 20 seconds if necessary.

Cinnamon Sauce

•  1/3 cup cinnamon baking chips
•  1 tsp shortening

Heat ingredients in a heat-proof bowl in the microwave for 30 seconds and stir until cinnamon bits are melted. Heat an additional 20 seconds if necessary.

Death by Detox - Week 1 Menu

A few months back K and I did a detox diet for about 8 days. Not the liquid kind of detox, but rather a diet excluding Dairy (Eggs, Milk, Cheese, Creams), Meat (Beef & Pork primarily), Alcohol, Caffeine, Wheat Products (Gluten), Sugar, Salt, and any kind of pre-made sauce or condiment. Fortunately olive oil and vingear are allowed. It was hell for me...the planning, constant grocery shopping, and seemingly constant hunger. I didn't lose that much (3 lbs) but maybe due to the stress I was feeling. K lost about 6 lbs I believe. And then we promptly gained it right back. *Sigh* all that stress for nothing!!

I vowed I would never do it again, but after our trip to the Bahamas and some discussion with K, we both decided that we wanted to work really hard to get ourselves into better shape. So, we are going to try the detox diet for 2 weeks, and then work hard to limit what we incorporate back into our regular diet. As in, we are going to try to limit foods with preservatives, sugar, a lot of salt, etc. I know it's going to be tough, but it's important to us both to be fit and healthy. I think this time will be a little less stressful because I have been able to find recipes in my regular stash that fit into the detox rules...whew!

I am definitely going to miss my morning coffee, and I'll still be baking, but we won't be able to taste-test...that'll be left all for my coworkers :)

Here is our menu for the first week of detox - recipes to follow as I cook them!


Monday

Breakfast
Banana-Blueberry-Almond Smoothie
Grapefruit

Snack
Unsalted, Mixed Nuts
Blackberries

Lunch
Shrimp Ceviche

Snack
Veggies with Roasted Red Pepper & Basil Dip

Dinner
Grilled Fish with Moroccan Vinaigrette, with Brown Rice & Steamed Broccoli


Snack
Unsalted Popcorn


Tuesday

Breakfast
Banana-Blueberry-Almond Smoothie
Pineapple

Snack
Unsalted Sunflower Seeds
Apple

Lunch
Grilled Chicken with Basil Dressing, with Roasted Potatoes & Green Beans

Snack
Strawberries & Kiwi Slices

Dinner
Chili Shrimp with Fruity Relish


Snack
Unsalted Popcorn

Wednesday

Breakfast
Banana-Blueberry-Almond Smoothie
Grapefruit

Snack
Unsalted, Mixed Nuts
Grapes

Lunch
Baked Cod with Lemon & Olive Oil, with Brown Rice & Sauteed Asparagus

Snack
Veggies with Roasted Red Pepper & Basil Dip

Dinner
Grilled Chicken with Roasted Garlic-Oregano Vinaigrette & Fingerling Potatoes, with Sweet Corn


Snack
Unsalted Popcorn

Thursday

Breakfast
Banana-Blueberry-Almond Smoothie
Pineapple

Snack
Unsalted Sunflower Seeds
Raspberries

Lunch
Lemon-Garlic Shrimp with Veggies & Brown Rice

Snack
Grapes

Dinner
Seared Tuna with Wasabi-Mango Salsa, with Brown Rice & Baked Brussels Sprouts


Snack
Unsalted Popcorn

Friday

Breakfast
Banana-Blueberry-Almond Smoothie
Pineapple

Snack
Unsalted Sunflower Seeds
Grapes


Lunch
Balsamic Grilled Chicken & Veggies with Roasted Potatoes

Snack
Veggies with Roasted Red Pepper & Basil Dip

Dinner
Mandarin-Almond Shrimp


Snack
Unsalted Popcorn
 
Saturday

Breakfast
Banana-Blueberry-Almond Smoothie
Grapefruit

Snack
Mixed Fruit

Lunch
Margarita Shrimp Salad

Snack
Veggies with Roasted Red Pepper & Basil Dip

Dinner
Lime-Honey Glazed Chicken with Roasted Potatoes & Black Beans

Snack
Unsalted Popcorn
 
Sunday 

Breakfast
Banana-Blueberry-Almond Smoothie
Pineapple

Snack
Mixed Fruit


Lunch
Gonzo Chicken

Snack
Mixed Nuts
Raw Veggies

Dinner
Grilled Swordfish with Mango Salsa, with Brown Rice & Sauteed Asparagus

Snack
Unsalted Popcorn

Food from Afar

K and I traveled to the Bahamas this past week for vacation, and since I didn't cook anything to post for you all, I thought I would share some of the things that we ate while there. Nothing too impressive or special I'm sorry to say...but here it is:

Conch fritters & Bahama Mamas

Beef and Shrimp something-or-other at the Oriental Restaurant, Bamboo

"Tempura" fried ice cream - with a graham cracker coating

Calamari

Spinach & Ricotta stuffed ravioli

Baked Lasagna

Cheesecake with a strawberry jam topping...scraped off as you can see!

K and Me :)

If you're interested in more info about our trip or about the food that we ate (reviews), check out my other blog: Sunny Slices

Recipe Swap - Candied Orange & Walnut Salad with Orange Balsamic Vinaigrette

This week's recipe swap theme was Vegetarian, and I will be the first to admit that I was a bit nervous to participate. I'm not a Vegetarian, and I haven't had much luck finding meatless recipes that appeal to me when I have looked. But, I think I really got lucky with my match-up!  I would consider this more of a side-dish, and salads are easy to do without meat, but I am thankful that I got this recipe from Christine's Kitchen Chronicles - you should definitely check it out!

Candied Orange and Walnut Salad with Orange Balsamic Vinaigrette
Source:  Christine's Kitchen Chronicles
Yields: 2 entree-sized or 4 starter-sized salads

Ingredients

• 2 large handfuls of baby salad greens
• 1/4 to 1/2 cup dried cranberries (craisins)
• 1/4 to 1/2 cup feta cheese
• 1/4 to 1/2 candied spiced walnuts (recipe to follow)
• candied oranges (recipe to follow)
• orange balsamic vinaigrette (recipe to follow)

For the candied spiced walnuts 

• 1/2 cup powdered sugar, sifted
• 1/2 - 1 teaspoon chipotle, ancho, or cayenne chili powder
• 1/2 teaspoon fine sea salt
• 2 heaping cup walnuts (or can use pecans)

For the candied oranges

• 2 organic oranges, washed (can also use lemons or grapefruit)
• Water for boiling
• Ice water
• 2 cups sugar
• 1 cup water

For the orange balsamic vinaigrette

• 1/4 small sweet onion such as Vidalia
• Zest of 1 large orange (preferably organic)
• 2 cloves garlic, peeled
• 1 Tablespoon orange marmalade or undiluted frozen orange juice
• 6 Tablespoons balsamic vinegar
• 12 Tablespoons extra virgin olive oil
• 1/2 teaspoon fine sea salt

Directions

1. Allow at least 24 hours to make the candied oranges since they need ample drying time.  To make the candied oranges, cut the oranges into thin slices (not too thin or else they tear apart too easily) removing the ends and any seeds. Bring water to a boil in a saucepan and blanch the orange slices for about a minute. Drain the orange slices and plunge them into a bath of ice water. Drain. Meanwhile, combine the sugar and 1 cup of water in a large saucepan and stir over medium heat until the sugar is dissolved. Bring to a simmer and add the orange slices. Let simmer (don’t boil) for an hour (you can simmer as much as 2 hours). Remove slices from hot sugar syrup and set on a cooling rack over a baking sheet to dry. Take up to 24 hours to dry.
2. To make the vinaigrette, in a blender or food processor, puree the onion, orange zest, garlic, and orange marmalade.  Add the vinegar, olive oil, and salt then blend to emulsify.  Taste and balance sweetness (add a pinch of sugar, the syrup from the candied orange slices, or more marmalade), acidity (add a few more drops of vinegar), and salt.  Pour vinaigrette into a squeeze bottle.  Cap and refrigerate.  Can be made a day ahead.
3. To make the candied walnuts, preheat oven to 350 degrees F.  In a medium-sized bowl, mix together sugar, chili powder, and salt.  Bring a small saucepan of water to a boil.  Add nuts and boil for 3 minutes (if using pecans, boil only for 15 seconds).  Drain the nuts well then shake in bag of sugar mixture until thoroughly coated.  The sugar will melt slightly.  Transfer the nuts to a baking sheet covered with parchment paper or silicone baking mat.  Bake until they are a deep golden brown, turning halfway through baking, about 15 minutes. Watch closely because the sugar burns easily.  Cool completely and then store in a air-tight container until ready to use.
4. When ready to serve, in a large mixing bowl, toss salad greens and 1/2 to 3/4 of the dried cranberries, feta cheese, and walnuts with enough of the vinaigrette to coat each leaf.  You will likely have vinaigrette leftover for a couple more salads later.
5. Arrange the dressed salad in the middle of the salad plate.  Finish the salads by garnishing with remaining dried cranberries, feta cheese, walnuts, and candied orange slices.

FC Day 29 - Seared Mahi with Saffron Risotto & Mango Sauce

I don't make risotto very often, and I'm not quite sure why - because it is SO good! This is one of my favorite fish recipes that I seem to never remember I have...maybe blogging it will help me remember :) The creamy, risotto and the delicious seared Mahi topped with a fruity mango sauce...oh my.

Seared Mahi Mahi with Saffron Risotto and Mango Sauce

Sourc: http://www.foodnetwork.com/recipes/dinner-impossible/seared-mahi-mahi-with-saffron-risotto-and-mango-sauce-recipe/index.html

Ingredients

• 1 mango
• 1 tsp rice wine vinegar
• 1 Tbsp fresh cilantro leaves
• 1 garlic clove, quartered
• 1 tsp chopped fresh ginger
• 1 oz bottled water
• 1/4 cup canola oil
• 1 1/2 tsp stone-ground mustard
• 1 lime, microwaved and juiced
• Salt
• Pepper
• 1 Tbsp olive oil
• 1 Tbsp chopped shallots
• 1 cup Arborio rice
• 1/2 cup white wine
• 3 cups chicken stock
• 1 pinch Saffron threads
• 2 Tbsp unsalted butter
• 6 mahi filets
• 1/4 cup olive oil
• Salt
• Fresh ground pepper
• 2 or 3 scallions chopped, for garnish

Preparation

1. Peel the mango, cut into slices, and drop into the feed tube of a running blender to puree. Add the rice wine vinegar, cilantro, garlic, ginger, water, oil, mustard, and lime juice. Season with salt and pepper, to taste, and set aside. 
2. Bring chicken stock to a simmer. In a separate large saucepan on an adjacent burner, heat the olive oil and add the shallots and the rice. Lightly saute: you actually are toasting the rice. Cook until the rice becomes translucent and the shallots become soft, stirring constantly. Add the white wine to deglaze the pan. Begin slowly adding the warm stock, 1 ladle-full at a time, to the rice pan, stirring as you go. As the mixture absorbs the broth, ladle more into the pot. When the first ladle of stock has been absorbed into the rice, add the pinch of saffron. When all of the stock has been ladled into the rice pot, slowly simmer until the rice is soft and creamy. Stir the butter into the risotto for more flavor and creaminess.
3. Heat a saute pan for the fish. Rub fish fillets with oil, salt and pepper. Place in pan, and sear for 3 to 4 minutes. Turn over and cook for another 3 to 4 minutes or until done. 
4. Place a mound of risotto on each plate. Top with mahi-mahi. Drizzle some mango sauce around the plate and top with chopped scallions.

Chocolate Chip Cupcakes with Dark Chocolate Frosting

I love cupcakes. But what I love even more than regular cupcakes, are MINI cupcakes! I really love miniature anything…everything is cute and adorable in a miniature size. I haven’t been baking as much as I would like lately, but I’m slowly working it into my weekly schedule. This time around I tackled the Chocolate Chip Cupcakes with Dark Chocolate Frosting from Martha Stewart’s Cupcakes. WOW. I mean, I haven’t really come across a cupcake that I didn’t like, but this one is so chocolaty that even a chocoholic like me is satisfied! And the fact that they are miniature means that those who aren’t the biggest sweets fans can still enjoy them without it being too much!!

I believe one of my friends at work called them, sinful, and said it is her second favorite treat that I have brought in, after Cake Balls. So, if that tells you anything… you definitely need to try them!! Want me to send you some? Because I will. They are that good, that no one should be denied!

Chocolate Chip Cupcakes with Dark Chocolate Frosting

Source: Martha Stewart’s Cupcakes

Cupcake Ingredients

• 3 ¼ cups plus 1 Tbsp sifted cake flour (not self-rising)
• 4 ½ tsp baking powder
• ¼ tsp salt
• 1 Tbsp pure vanilla extract
• 1 cup plus 2 Tbsp milk
• ½ cup plus 6 Tbsp unsalted butter, room temperature
• 1 ¾ cups sugar
• 5 large egg whites, room temperature
• 2 cups semisweet chocolate chips

Cupcake Preparation

1. Heat oven to 350 degrees. Line muffin tins with paper liners.
2. Whisk together the cake flour, salt & baking powder. In a separate bowl combine the milk & vanilla.
3. With a mixer on medium-high speed, cream the butter until smooth, then add  in the sugar in a steady stream until pale and fluffy. Reduce the speed to low and add the flour mixture in three batches, alternating with two additions of the milk mixture, beating until combined after each addition.
4. In another bowl, whisk the egg whites with a mixer on medium speed until stiff peaks form. Fold 1/3 of the egg whites into the batter to lighten. Gently fold the remaining egg whites until just combined. Toss chocolate chips with remaining Tbsp cake flour and gently fold into batter.
5. Divide the batter evenly among the lined cups, about ¾ full. Bake about 22 minutes for standard size, 12 minutes for miniature, until toothpick inserted comes out clean.
6. Transfer tins to wire racks to cool before removing cupcakes.

Dark Chocolate Frosting Ingredients

• ½ cup plus 1 Tbsp unsweetened Dutch-process cocoa powder
• ½ cup plus 1 Tbsp boiling water
• 2 ¼ cups unsalted butter, room temperature
• ¾ cup confectioners’ sugar, sifted
• ¼ tsp salt
• 1 ½ lbs semi-sweet chocolate, melted and cooled

Frosting Preparation

1. Combine cocoa and boiling water, stirring until cocoa is dissolved.
2. With a mixer on medium-high speed, beat butter, confectioners’ sugar and salt until pale and fluffy. Reduce speed to low and add the melted, cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture.
3. Frost cooled cupcakes with a frosting spatula or piping bag/tip of your choice!

FC Day 28 - Enchilada Lasagna

I am not a huge fan of standard lasagna because I don’t care much for marinara sauce, and I don’t cook regular enchiladas very often. Not because I don’t like them, but nobody makes them like my mama does. I will fix Chicken Enchiladas from time to time, and I’ve got my eye on a few other chicken enchilada variations, but never cheese (K’s favorite) or beef (like my mama makes). Too scary for me still.  But this recipe for Enchilada Lasagna that I found in the Men’s Health Abs Guide 2008 (no scoffing, I don’t keep a collection of men’s health books around for myself or anything!) is pretty amazing. And healthy to boot! K loves it; it is one of his favorite meals.

I actually had it on the schedule to make for T for my latest Care Calendar date, but she went out of town on my scheduled day, and I figured K might smother me in my sleep if I didn’t make it for him anyway. Not really, but he does like it almost that much! :) It makes just enough for us to each have a big serving for dinner, and to take leftovers for lunch the next day. This time we had a friend over for dinner, but there was enough left over for him to have for lunch. Don’t worry about me though; I made Garlic, Ginger & Scallion Shrimp for myself to have for lunch. 

Enchilada Lasagna

Source: Men’s Health Abs Guide 2008

Ingredients

• 1 lb ground turkey breast
• 1 ½ cups reduced-fat Mexican-blend or Cheddar cheese
• 1 cup canned, diced tomatoes, drained
• 1 cup low-fat, low-sodium cottage cheese
• ¼ cup canned jalapeno peppers, diced
• ½ cup scallions, chopped
• 2 tsp chili powder
• 2 cloves garlic, chopped
• 9 - 6” corn tortillas
• 1 cup taco sauce

Preparation

1. Heat oven to 375 degrees.
2. Brown the turkey in a skillet over medium-high heat. Let the turkey cool and them mix with 1 cup of the cheese, tomatoes, cottage cheese, peppers, scallions, chili powder & garlic, stirring well.
3. Coat 9 x 9 baking dish with cooking spray. Place 3 tortillas in the bottom of the dish and top with half of the turkey mixture. Layer 3 more tortillas, the remaining turkey mixture and the last 3 tortillas. Pour taco sauce over the last layer of tortillas and sprinkle with remaining ½ cup of cheese. Bake for 20 minutes.

Makes 4 servings @ 437 calories per serving. Not too shabby!! We had ours with a side salad to complete the meal.

FC Day 27 - Garlic, Ginger & Scallion Shrimp

 

I just love my friend Sarah’s blog. Really. I have found quite a few recipes there, and none have disappointed! This recipe, originally from Everyday with Rachael Ray, is one of my favs! K has yet to try it, by coincidence only – not that I’m keeping it all for myself. Promise.

I’ve really grown to love garlic, and I use it in almost everything I cook it seems. I buy the jars of pre-chopped garlic (frowned upon by many cooks, I know) and I go through it like nobody’s business. This dish uses the garlic, ginger and scallions to enhance the taste of the shrimp and I savor every scrumptious bite!! Be careful of the oil spatters though while you are cooking, and wear an apron to protect your clothes! I learned after the first try…oil doesn’t like to come out of shirts and pretty embroidered dish towels L

I used grapeseed oil this time around, instead of the suggested vegetable or canola 1) because of my first oil spattering experience 2) it has a high smoke point and is ideal for stir frying. I did experience fewer spatters this time – but I also wore an apron, and hid my pretty dish towels far away from the stove!

Garlic, Ginger & Scallion Shrimp

Source: A Taste of Home Cooking (originally from Everyday with Rachael Ray)

Ingredients

•          1 large egg white
•          1 Tbs cornstarch
•          1 ½ tsp sugar
•          2 tsp salt
•          ½ tsp pepper
•          1 ½ lbs large shrimp, shelled & deveined
•          6 garlic cloves, finely chopped
•          1 Tbs ginger, scraped and finely chopped
•          ½ tsp crushed red pepper flakes
•          ¼ grapeseed oil
•          3 scallions, cut into 1 inch pieces, dark green parts set aside
•          Steamed rice

Preparation

1.   Whisk together the egg white, cornstarch, sugar, salt & pepper until a paste forms. Add the shrimp and coat then set aside for 10 minutes to marinate.

2.   In another bowl combine the garlic, ginger and red pepper flakes.

3.   Heat a large skillet over high heat for 3 minutes, then coat the bottom with oil. Add the shrimp and the white & light green parts of the scallion and stir to coat with oil. Cook, stirring, until the shrimp is almost cooked through. Add the garlic mixture and the dark green scallions and cook, stirring, until the shrimp are cooked through. Serve with steamed rice.

You can also find this and other Rachael Ray recipes on Taste and Tell's Saturdays with Rachael Ray.