CLOSE
Cooking

by -
0 820
Cucumbers slices

By Barbara Beltrami

It may not be a popsicle or a slushy or an ice cold beer, but as veggies go, a cucumber(especially an English one) is, as the cliche goes, really cool. Put a slice or two in whatever your preferred hydration source is, be it a martini or spring water; use a few slices to soothe puffy eyes or a sunburn. Or make the cucumber the main ingredient of a salad, soup or refreshing drink. It marries well with citrus, yogurt, cream and herbs, especially dill, as you will see from the following recipes.

Cucumber-Dill Salad

YIELD: Makes 4 servings

INGREDIENTS: 

1 large English cucumber

3 tablespoons apple cider vinegar

1 tablespoon sugar

Salt and freshly ground pepper to taste

Half a Vidalia onion, thinly sliced and broken into rings

1/4 cup fresh dill, chopped

2 tablespoons chopped fresh chives

DIRECTIONS:

Peel and slice cucumber into paper-thin discs. In a large bowl combine the vinegar, sugar, salt and pepper. Whisk vigorously, then add cucumber, onion, dill and chives and toss thoroughly to coat. Cover and refrigerate for a few hours or serve at room temperature with pumpernickel bread and unsalted butter.

Cold Cucumber Soup with Lobster

YIELD: Makes 8 servings

INGREDIENTS: 

Two 16-ounce containers Greek yogurt

1 1/4 cups light cream

3 English cucumbers, unpeeled and chopped

3/4 cup chopped red onion

8 scallions, both white and green parts sliced

Salt and freshly ground pepper to taste

1/4 cup chopped fresh dill

2/3 cup freshly squeezed lemon juice

1 pound cooked lobster meat, cut into bite-size pieces

8 cucumber slices, for garnish

DIRECTIONS:

In a large bowl combine the yogurt, cream, cucumbers, onion, scallions, salt and pepper; transfer in batches to a food processor and process until it has the consistency of a coarse puree. Transfer to another bowl and when all batches have been processed, stir in the dill; cover and refrigerate until very cold, 2 to 3 hours. Just before serving stir in the lemon juice and sprinkle with lobster pieces.  Garnish with cucumber slices before serving.

Cucumber Raita

YIELD: Makes about 4 cups

INGREDIENTS: 

2 cups plain Greek yogurt

2 cups grated unpeeled English cucumber

1 garlic clove, minced

Leaves from 4 sprigs fresh mint, finely chopped

Salt and freshly ground black pepper to taste

2 tablespoons raisins

DIRECTIONS:

In a large bowl thoroughly whisk the yogurt until it’s creamy and smooth; add the cucumber, garlic, mint, salt and pepper and raisins; stir, cover and chill. Serve with curry or any spicy grilled meat or poultry.

Cucumber Margarita

Cucumber Margarita

 

YIELD: Makes 2 cocktails

INGREDIENTS: 

1 wedge or slice of lime

Coarse salt

3 ounces tequila

1 teaspoon orange liqueur

3 ounces key lime juice

1/2 cup peeled and seeded chopped cucumber

2 tablespoons sugar

6 cilantro leaves, chopped

2 dashes Tabasco sauce

6 ice cubes

2 cucumber slices

DIRECTIONS:

Wipe the rims of two margarita glasses with the lime, then dip the rims in a shallow dish of coarse salt. In a blender combine the tequila, orange liqueur, lime juice, chopped cucumber, sugar, cilantro, Tabasco sauce and ice cubes; blend for one minute, then immediately pour into prepared glasses and garnish with cucumber slices. Serve with chips.

by -
0 601
Filet Mignon with Blue Cheese Chive Butter

Pair Perfectly Grilled Steak with a Cool, Creamy Sidekick

(Family Features) Firing up the grill and watching tender cuts sizzle on the grates means a mouthwatering meal is on the way, but don’t forget about the dressings and toppings that make summertime dinners truly delicious.

The next time you want to sear a juicy steak, try this Filet Mignon with Blue Cheese Chive Butter recipe from Omaha Steaks Executive Chef David Rose. Thick, tender filet mignon is grilled to a warm medium-rare doneness then topped with cool, creamy, homemade butter: its perfect summer sidekick.

Discover more grilling inspiration at OmahaSteaks.com/Summer.

Filet Mignon with Blue Cheese Chive Butter

Recipe courtesy of Omaha Steaks Executive Chef David Rose

YIELD: Serves 2

INGREDIENTS:

Blue Cheese Chive Butter:

4 ounces unsalted butter, cubed

4 ounces blue cheese

1 tablespoon fresh chives, minced

1/4 teaspoon kosher salt

1/4  teaspoon black pepper

Filet Mignon:

2 Omaha Steaks Private Reserve Filet Mignons

Omaha Steaks Private Reserve Rub

DIRECTIONS:

To make blue cheese chive butter: In medium bowl, use rubber spatula to fold and incorporate butter, blue cheese, chives, salt and pepper.

Section 18 inches of plastic wrap and place blue cheese chive butter about 6 inches above bottom. Take bottom portion of plastic wrap and place over blue cheese chive butter then shape butter into 1 1/2-inch cylinder.

Continue to roll butter in plastic; pinch ends of plastic wrap while rolling to tighten cylinder.

Once size and tightness are achieved, tie off loose ends of plastic wrap and chill in refrigerator 1-2 hours, until blue cheese chive butter is chilled and firm.

To make filet mignon: Bring filet mignons to room temperature, about 20 minutes; pat dry and season on both sides with rub, to taste.

Prepare grill for 500 F direct heat.

For medium-rare, place steaks on grill 3-4 minutes. Flip and cook 2-3 minutes, or until 130-140 F internal temperature is reached.

Rest 7-8 minutes before serving.

Slice chilled blue cheese chive butter into 1/2-inch pieces and place on top of filets.

See video here.

by -
0 735
South of the Border Chicken

By Barbara Beltrami

When in doubt — whether company is coming for dinner, whether you have house guests, whether you’ve spent the day at the beach, whether you’re on a staycation, whether it’s just too darn hot to even think of turning on the stove or oven, whether you just can’t do another takeout, or whether you simply cannot think what to make for dinner — throwing some chicken on the grill is the default solution.

If you think of it early enough, you can marinate just about any chicken parts in the fridge while you go about your activities. If you decide too late for that, you can pick up the chicken, raid your herb garden or fridge and create a tasty main dish that’s sure to please even the fussiest guests or family members.

Pollo al Mattone (Chicken Under a Brick)

YIELD: Makes 4 servings

INGREDIENTS: 

2 bricks, wrapped in aluminum foil

One 4-pound chicken

1/4 cup olive oil

1/4 cup dry white wine

4 garlic cloves, chopped

1 1/2 tablespoons chopped rosemary

Freshly squeezed juice from 1/2 lemon

Coarse salt and pepper, to taste

1 teaspoon dried hot red pepper flakes

DIRECTIONS:

Prepare grill to medium, then place bricks on grill to heat up. Remove neck , extra fat, and innards from chicken and discard or save for another use. Place chicken, breast side down on a cutting board and, with poultry shears or a large knife, cut along both sides of spine and remove it. Cut the breast in half lengthwise. Wash chicken in cold water and pat dry with paper towels. 

In a small bowl, combine oil, wine, garlic, rosemary, lemon, salt and pepper and hot pepper flakes. With a pastry brush coat the entire chicken with the mixture. Place chicken halves, skin side down on grill;  place a heated brick on top of each half, close lid and cook for about 10-15 minutes, until skin is crisp and there are dark grill marks\.

Remove bricks, flip the chicken, put bricks back on top and continue to cook  another 10-15 minutes or so, until a meat thermometer inserted at thigh joint reads 170F. Transfer chicken to cutting board and let sit about 5 minutes, then cut into 4 pieces.  Serve with corn on the cob and a tossed salad.

South of the Border Grilled Chicken

YIELD: Makes 4 servings

INGREDIENTS: 

4 skinless boneless chicken breasts

1/4 cup olive oil

2 garlic cloves, minced

2 tablespoons chili powder

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon paprika

1 tablespoon freshly squeezed lime juice

Coarse salt and pepper to taste

Crushed hot red pepper flakes

Lime wedges

DIRECTIONS:

Butterfly each chicken breast by slicing it almost in half horizontally, then opening it like a book so it lies flat. In a large bowl combine the oil, garlic, chili powder, cumin, coriander, paprika, lime juice, salt and pepper and pepper flakes. Place chicken in bowl and rub it all over with the mixture. Cover and refrigerate 30 minutes. Preheat grill to medium. Use marinade to baste only during first 5 minutes of cooking as it has been in contact with raw chicken and must be thoroughly cooked; grill chicken, turning once, until just turning brown but not dark, about 5-10 minutes per side. Serve immediately with lime wedges, salsa and a salad or cover and refrigerate until ready to serve.

Curried Grilled Chicken

YIELD: Makes 4 servings

INGREDIENTS:

3 tablespoons olive oil

2 tablespoons prepared mustard

2 tablespoons warm honey

1 tablespoon curry powder

Salt and freshly ground pepper to taste

1 small onion, minced

1 garlic clove, minced

1/2 teaspoon cinnamon

4 boneless chicken thighs

1/4 cup fresh cilantro leaves, chopped

DIRECTIONS:

Preheat grill to medium. In a large bowl combine oil, mustard, honey, curry powder, salt and pepper, onion, garlic, and cinnamon. Place chicken thighs in bowl and toss to coat evenly with mixture. Place chicken on grill and baste with marinade only during first 5 minutes as it has been in contact with raw chicken and must be thoroughly cooked. Grill, turning once, until cooked through and meat thermometer inserted in thickest part of thigh reads 170 F. Sprinkle cilantro  over chicken and serve immediately with rice and grilled peaches.

by -
0 359
Sweetpotato Wedge & Purple Cabbage Salad with Poppyseed Dressing

Take Summer Grilling to New Heights with a Versatile Veggie

(Family Features) The fresh flavor of favorite foods pulled hot off the grill makes summer cookouts a treasured pastime for families across the country. This year, you can make new memories at those backyard barbecues by keeping in mind that grilling isn’t only about charred burgers and steaks – delicious, grilled vegetables can be just as enjoyable.

Nutritious and full of antioxidants, sweetpotatoes are a perfect option for summer recipes as they’re easy to grill in a recipe like Sweetpotato Wedge & Purple Cabbage Salad with Poppyseed Dressing. Hearty yet light for a tasty side dish, this salad is effortlessly simple and combines crispy purple cabbage, juicy tomato, velvety feta and poppyseed dressing around sweetpotato wedges as the star of the show.

Sweetpotato Wedge & Purple Cabbage Salad with Poppyseed Dressing

Recipe courtesy of the North Carolina SweetPotato Commission

YIELD: Serves 4

INGREDIENTS:

2  sweetpotatoes

1/2 head purple cabbage

1  tablespoon olive oil

salt, to taste

pepper, to taste

6 tablespoons poppyseed dressing, divided

1 tablespoon chopped parsley

2 cups grape tomatoes, halved

3 tablespoons feta cheese, crumbled

DIRECTIONS:

Preheat grill to 400 F.

Scrub and wash sweetpotatoes. Cut each into six wedges. (If sweetpotatoes are long, consider cutting wedges in half.) Parboil sweetpotatoes 5 minutes, drain and cool 5 minutes.

Shred cabbage into thin slices.

Toss sweetpotatoes with olive oil and salt and pepper, to taste.

Place sweetpotato wedges on grill perpendicular to grates over direct heat; grill about 3 minutes on each side, or until tender-crisp with grill marks on each side. Remove from grill and set aside.

In zip-top bag or large bowl, toss cabbage with 4 tablespoons poppyseed dressing until coated. Add parsley and tomatoes; toss.

To serve, place sweetpotato wedges on bed of dressed cabbage and drizzle with remaining poppyseed dressing then sprinkle with cheese.

Serve warm or cold.

See video of recipe here.

by -
0 700
METRO photo

By Barbara Beltrami

They’re here! Grab one and bite into it. Let the juice run down your chin, down your arm and onto your shirt. If it’s a good peach, who cares? If it’s not, you’ve wasted your money and made an unnecessary mess. And in my experience there’s no way of knowing whether it will be succulent and delicious or taste like a raw potato. It’s also been my experience that a peach’s quality has nothing to do with its price. 

I’ve bought peaches that are all rosy and perfect looking in green quart baskets at local farm stands and paid a handsome price for them only to have them go furry on me before they’re even ripened, and I’ve bought peaches on sale  at the supermarket that are not so rosy and are hard as rocks and had them ripen and taste wonderful. It’s really anybody’s guess what the variable is.  

The only thing I can say is that one should never ever buy a peach with any blemish whatsoever because it will not end well. You’ll ultimately  have to salvage parts of that peach that have not started to rot and cook them up to go with a nice dish of vanilla ice cream. Should you have to do that, here are a few recipes to try.

Peach Tart

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

1 1/2 cups flour

1/4 cup sugar

1/2 teaspoon baking powder

7 tablespoons butter, softened

1 large egg

1 egg yolk

1/4 cup + 2 tablespoons apricot jam

4 medium peaches, cut into 1/2” wedges

Confectioners’ sugar for dusting

DIRECTIONS:

Place oven rack in lower third of oven, then preheat oven to 375 F. In a food processor combine the flour, sugar, baking powder, and butter. Pulse a few times to blend, then add the egg and egg yolk and pulse just until a soft dough forms; turn the dough out onto a pastry board and knead until it all comes together. Press the dough onto the bottom and sides of a 10 1/2” fluted tart pan with a removable bottom. 

Spread the quarter cup jam over the bottom crust, then arrange peaches in concentric circles on top. Bake for 20 minutes or until crust is a light golden color and peaches are still a little hard; spread the remaining two tablespoons jam over the peaches and return tart to oven and bake for 25-30 minutes more, until crust is a nice golden color and peaches are tender.

Let cool about 30 minutes, then dust with confectioners’ sugar, remove from pan and serve warm with creme fraiche. 

Peachy Barbecue Sauce

YIELD: Makes about 2 cups

INGREDIENTS: 

2 tablespoons olive oil

1 large shallot, diced

One 3” piece ginger, peeled and diced

3/4 pound peeled, pitted and diced fresh peaches

3/4 cup apple cider vinegar

1/2 cup brown sugar, firmly packed

Salt and pepper to taste

1 teaspoon dried hot pepper flakes

DIRECTIONS:

In a medium saucepan over high heat, warm the oil, then add the shallot and ginger; stirring often, cook until shallot is soft, about 3-5 minutes; add peaches, vinegar, brown sugar, salt and pepper, and hot pepper flakes; stir and bring to a simmer, lower heat and maintain a gentle simmer until the peaches are very soft, about 25-30 minutes. Using an immersion blender, puree the sauce until it reaches desired consistency, then use to baste ribs, chicken or pork and serve with corn on the cob.

Peach Crisp

YIELD: Makes 6 servings

INGREDIENTS: 

3 pounds fresh peaches, peeled, pitted, diced

1/2 cup firmly packed brown sugar

1/2 cup flour

1/2 cup rolled or quick oats

1 teaspoon ground cinnamon

1/2 teaspoon freshly ground nutmeg

Pinch salt

6 tablespoons unsalted butter

DIRECTIONS:

Preheat oven to 375 F. Butter a 9” square baking dish. Arrange peaches evenly in baking dish. In a medium bowl, combine brown sugar, flour, oats, cinnamon, nutmeg, salt and butter. Mix until it achieves a crumbly consistency; sprinkle over peaches; bake until golden brown and crispy on top, about 30 minutes. Serve warm with vanilla ice cream. 

by -
0 538
Sweet Country Coleslaw

Creamy coleslaw gets a healthy boost

Coleslaw is a staple of backyard cookouts and picnics. Coleslaw is considered a Dutch food, though there are mentions of a similar cabbage dish served in Ancient Rome. The word coleslaw is derived from the Dutch term “koolsla,” meaning “cabbage salad.” That’s not surprising, as the slaw is made primarily of shredded cabbage with a salad dressing or other condiment, usually vinaigrette or mayonnaise.

Today coleslaw can be found prepackaged at supermarkets, sold by the pound behind the deli counter, or it can be made at home with a few simple ingredients. It’s so versatile that it pairs well with anything from country cooking to ethnic delicacies. Those looking to lighten up coleslaw so it’s a little more nutritious can enjoy “Sweet Country Coleslaw,” courtesy of “Favorite Family Recipes: 43 Dishes for a Healthy Soul” (Publications International, Ltd.) by the American Heart Association.

Sweet Country Coleslaw

YIELD: Serves 4

INGREDIENTS:

2 tablespoons fat-free sour cream

1 tablespoon sugar

1 teaspoon sugar

1 tablespoon light mayonnaise

1 teaspoon cider vinegar

1⁄4 teaspoon celery seeds (optional)

1⁄8 teaspoon salt

1⁄8 teaspoon pepper

4 cups packaged, shredded cabbage and carrot mix

DIRECTIONS:

1. In a medium bowl, whisk together all the ingredients except the cabbage and carrot. 2. Stir in the cabbage and carrot mix until well coated. The mixture will be very thick. Let stand for 15 minutes before serving. The coleslaw will shrink in volume by about half during the standing time.

by -
0 472
Easy Kona Pineapple Chicken Kebabs
Easy Kona Pineapple Chicken Kebabs

Prep time: 45 minutes

Cook time: 15 minutes

Servings: 4

Ingredients:

1 can (6 ounces) pineapple juice

2 tablespoons vegetable oil

1 lime, zest and juice only

1 tablespoon sugar

1 piece (1 inch) fresh ginger, grated

1/2 teaspoon red pepper flakes

1 package Perdue Fresh Cuts Diced Chicken Breast

1/2 fresh pineapple, cut into 16 chunks

1 large red bell pepper, seeded and cut into 16 (1-inch) chunks

4 metal skewers or 8 wooden skewers (12 inches) soaked in water 30 minutes

Directions:

In bowl, whisk pineapple juice, vegetable oil, lime juice and zest, sugar, ginger and red pepper flakes until sugar dissolves. Add diced chicken breast, cover and marinate in refrigerator 30 minutes. Thread alternating pieces of chicken, pineapple and red bell pepper onto skewers. Discard remaining marinade.

Heat lightly greased grill or grill pan to medium-high heat. Grill kebabs 10-12 minutes, turning every 3-4 minutes until chicken feels firm to touch and a meat thermometer inserted in the center reaches 165 F.

Remove kebabs from grill, rest 2-3 minutes and serve.

Tip: If using wooden skewers, soak in water 30 minutes to keep skewers from burning on grill. If using metal skewers, remember chicken will cook faster because metal will conduct heat and cook chicken cubes from inside along with grill heat cooking chicken from outside.

by -
0 408
Greek Yogurt Potato Salad

Healthier salad makes barbecues better

Warm weather beckons people outdoors. Al fresco dining offers a chance to spend even more time outdoors, and many people will attest that no outdoor gathering is complete without the requisite grilled fare and complementary sides that are staples of spring and summer dining.

Potato salad is one such food that turns up regularly this time of year in many shapes and forms. Traditional potato salad is delicious, but it may not be so great for health-conscious individuals, as it’s typically swimming in mayonnaise. A lighter version featuring Greek yogurt in the dressing is ideal for those who want to eat healthy. Greek yogurt also adds gut-healthy live active cultures to the recipe, which may provide gastrointestinal benefits.

Enjoy this recipe for “Greek Yogurt Potato Salad” courtesy of The Diabetes Council and Pitchfork Foodie Farms.

Greek Yogurt Potato Salad

YIELD: Serves 6

INGREDIENTS:

2 pounds potatoes (Yukon Gold or red potatoes)

1⁄2 onion

6 eggs

1 cup plain Greek yogurt

4 tablespoons sour cream

1 tablespoon vinegar

2 tablespoons yellow mustard

3⁄4 teaspoon salt

1⁄2 teaspoon black pepper

1⁄2 teaspoon celery seed

1⁄2 teaspoon dried dill weed or 1 teaspoon fresh

1⁄2 cup dill pickles, chopped

Paprika, for garnish (optional)

Parsley, for garnish (optional)

DIRECTIONS:

1. Peel and dice potatoes and onions. Put them and a teaspoon of salt in a pressure cooker and cover with an inch of water. Close valve. Set pressure cooker to high pressure. Set timer for 5 minutes, cook and quick release when it’s done. Drain potatoes. Cool until just warm. (If you don’t have a pressure cooker, boil potatoes in a pot of water on the stove until tender.)

2. Set eggs on a rack in the pressure cooker. Add 1⁄2 inch of water. Close valve, set to high pressure for 5 minutes. Cook for 5 minutes, quick release, and leave lid closed for 5 minutes. After 5 minutes, take lid off. Drain eggs and cover with ice water to stop the cooking process. Let sit in ice water bath for about 5 minutes, then peel eggs. (If you don’t have a pressure cooker, hard-boil eggs according to your favorite recipe.)

3. Add Greek yogurt, sour cream, mustard, vinegar, salt, pepper, celery seed, and dill weed to a large mixing bowl. Stir until smooth. You can taste test to see if you need to add ingredients.

4. Add cooled, diced potatoes, pickles and hard-boiled eggs. Gently stir until potatoes are coated with dressing. Adjust seasonings to taste. Refrigerate for at least 1 hour.

Notes: Yukon Gold or red potatoes hold their shape best in potato salad. White distilled vinegar is classic in potato salad, but you also can use cider vinegar, white wine vinegar or even lemon juice.

by -
0 692
Chick Pea Salad. METRO photo

By Barbara Beltrami

Summer and salads are synonymous. All those fresh veggies and fruits just waiting to be cut up and tossed in a bowl.  No cooking. No cleanup. The perfect accompaniment to something just off the grill. But wait a minute! Who says summer salads have to be accompaniments? Why not make them, with the addition of some protein, the actual meal? What follow are just a few of my favorite go-to main dish salads, but scores of them are only as far away as your pantry or fridge.

Chick Pea Salad

YIELD: Makes 4 servings

INGREDIENTS: 

One 14-ounce can chick peas, rinsed and drained

One medium red onion, diced

2 celery ribs diced

1 medium cucumber, peeled and diced

1 yellow bell pepper, seeded and diced

1 fresh jalapeno pepper, seeded and minced

1  tablespoon chopped fresh oregano 

1 tablespoon fresh thyme leaves

1/3 cup extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

Salt and freshly ground pepper to taste

1 head Romaine lettuce, sliced horizontally

1 cup cherry tomatoes, halved

1 cup crumbled feta cheese

2/3 cup pitted black olives, halved

1/3 cup chopped fresh flat leaf parsley

DIRECTIONS:

In a large bowl, toss together the chick peas, onion, celery, cucumber, bell pepper, jalapeño pepper, oregano, thyme, oil, lemon juice, salt and pepper. Cover and refrigerate until ready to serve. Half an hour before serving, remove from fridge and let sit at room temperature. Add Romaine and tomatoes and toss  lightly to combine; transfer to serving bowl or platter and top with feta, olives and parsley. Serve with pita bread and tzatziki sauce.

Prosciutto, Parmesan and Cantaloupe Salad

YIELD: Makes 8 servings

INGREDIENTS: 

1/2 cup extra virgin olive oil

1 teaspoon grated lime zest

2 tablespoons freshly squeezed lime juice

2 tablespoons apple cider vinegar

2-3 tablespoons honey

1 teaspoon prepared Dijon mustard

Salt and freshly ground pepper to taste

3/4 cup chopped fresh cilantro

3 ounces fresh arugula

3 ounces frisee

1/2  medium Vidalia onion, thinly sliced

1/4 cup finely chopped fresh mint leaves

1/4 cup chopped fresh basil

8 cups diced fresh cantaloupe

8 ounces small Parmigiano Reggiano shards

1/4 pound prosciutto, torn into bite-size pieces

DIRECTIONS:

In jar of electric blender combine oil, lime zest and juice, vinegar, honey, mustard, salt and pepper and cilantro; pulse until completely emulsified.  In a large bowl, toss the arugula, frisee, onion, mint and basil with about one-third of the emulsion. In a large bowl (preferably clear glass), place a layer or the arugula mixture, then the cantaloupe, next the Parmigiano and finally the prosciutto; repeat until all ingredients have been used. Serve with remaining dressing and warm foccaccia.

Seafood Salad

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

1/2 cup extra virgin olive oil

1 tablespoon minced garlic

2 tablespoons chopped fresh oregano leaves

1/2 teaspoon crushed hot red pepper flakes

Freshly grated zest of one lemon

Freshly squeezed juice of two lemons

Freshly grated zest of one orange

1/2 cup orange juice

1/2 cup dry white wine

Sea salt and freshly ground pepper to taste

1 1/2 pounds shrimp, peeled, deveined, boiled and refrigerated

1 pound cooked sea scallops, halved crosswise, boiled and refrigerated

1 pound fresh calamari, cleaned, cut into half-inch rings, boiled and refrigerated

1 head Bibb lettuce, leaves separated

1 small fennel bulb, trimmed and diced

1/2 cup chopped flat leaf parsley

3 medium tomatoes, diced

DIRECTIONS:

In a large bowl, whisk together the oil, garlic, oregano, pepper flakes, lemon zest and juice, orange zest and juice, wine and salt and pepper; add seafood and toss thoroughly to combine; cover and refrigerate at least three hours or up to twelve. When ready to serve line a platter or salad bowl with lettuce leaves, drain liquid from seafood mixture and transfer to lettuce- lined bowl.  Top with fennel, parsley, and tomatoes  and serve cold with crusty Italian bread and a chilled Sancerre wine.

by -
0 569
Chocolate Strawberry Smoothie

(Family Features) Once everyone in the family arrives home from work and school, there just might be a mad dash to the kitchen for a satisfying snack.

This Chocolate Strawberry Smoothie provides a sweet way to refuel after long days on the job or in the classroom. Blending family-favorite ingredients like frozen strawberries, yogurt, chocolate syrup and vanilla makes this a simple treat that allows you to avoid spending an entire evening in the kitchen. Plus, it calls for lactose-free milk, allowing those with lactose intolerance to get in on the fun and flavor.

Some bodies are unable to break down the sugar found in milk, known as lactose, which causes an upset stomach and a heavy, bloated feeling. Rather than avoiding dairy and missing out on beneficial nutrients, people with lactose intolerance can enjoy real dairy products that are naturally low in or don’t contain lactose without the stomachache.

Find more lactose intolerance-friendly recipes at MilkMeansMore.org.

Chocolate Strawberry Smoothie

Chocolate Strawberry Smoothie

Recipe courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More
Prep time: 5 minutes
Servings: 1

INGREDIENTS:

  • 1 cup frozen unsweetened strawberries
  • 1 container (5.3 ounces) strawberry Greek yogurt
  • 1/2 cup lactose-free milk (skim, 2% or whole)
  • 2 tablespoons chocolate syrup
  • 1/4 teaspoon vanilla
  • fresh strawberries (optional)

DIRECTIONS:

  1. In blender, blend frozen strawberries, yogurt, lactose-free milk, chocolate syrup and vanilla until nearly smooth.
  2. Pour into 16-18-ounce glass. Garnish with fresh strawberries, if desired.

Source: United Dairy Industry of Michigan

See video here.

Prev1...111213...50Next Page 12 of 50
TBR News Media is your local news and entertainment website.
We provide you with the latest breaking news and information for your community.
Contact us: [email protected]

Most Viewed

©