“Meatless Monday” Recipe of the Week – Zucchini-Tomato Frittata

May 17, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Zucchini-Tomato Frittata. To make this week’s recipe some of the ingredients you’ll be needing are Zucchini, Broccoli Florets, Eggs, Egg Whites, Low Fat Cottage Cheese, Spices and more! The Dish is 160 calories and 10 net carbs per serving! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Zucchini-Tomato Frittata
Jam-packed with veggies, including zucchini, tomato, broccoli, onion and bell peppers, this low-carb egg dish is a nutrient-rich way to start your day!

Ingredients

Nonstick olive oil-flavored cooking spray

1 cup sliced zucchini

1 cup broccoli florets

1 cup diced red or yellow bell pepper

3 whole eggs, lightly beaten*

5 egg whites, lightly beaten*

1/2 cup 1% low-fat cottage cheese

1/2 cup rehydrated sun-dried tomatoes (1 ounce dry), coarsely chopped**

1/4 cup chopped green onions with tops

1/4 cup chopped fresh basil

1/8 teaspoon ground red pepper

2 tablespoons grated parmesan cheese

Paprika (optional)

Directions
Yield: 4 servings
Serving size: 1 frittata wedge

1. Preheat broiler. Spray 10-inch ovenproof skillet with cooking spray. Place zucchini, broccoli and bell pepper in skillet; cook and stir over high heat 3 to 4 minutes, or until crisp-tender.

2. Combine whole eggs, egg whites, cottage cheese, tomatoes, onions, basil and ground red pepper in medium bowl; mix well. Pour egg mixture over vegetables in skillet. Cook, uncovered, gently lifting sides of frittata so uncooked egg flows underneath. Cook 7 to 8 minutes, or until frittata is almost firm and golden brown on bottom. Remove from heat. Sprinkle with parmesan.

3. Broil about 5 inches from heat 3 to 5 minutes, or until golden brown on surface. Garnish with paprika, if desired. Cut into 4 wedges. Serve immediately.

*Note: Or, substitute with cholesterol-free egg substitute to equal 6 large eggs.

**Note: To rehydrate sun-dried tomatoes, pour 1 cup boiling water over tomatoes in small bowl. Let soak 5 to 10 minutes, or until softened; drain well.

Nutrition Information:
Calories: 160 calories, Carbohydrates: 13 g, Protein: 16 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 163 mg, Sodium: 305 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/breakfast/zucchini-tomato-frittata/

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* In-depth articles related to both Type 1 and Type 2 diabetes
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* Diabetic Cooking: Recipes and meals for every occasion
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Broiled Lobster Tail, Sea Salt Rubbed Buffalo Tri Tip Steaks and Baked Steak Fries

February 15, 2021 at 7:04 PM | Posted in Luke's Lobster, Ore - Ida, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Broiled Lobster Tail, Sea Salt Rubbed Buffalo Tri Tip Steaks and Baked Steak Fries

 

For Breakfast this morning I toasted a Thomas Light English Muffin and topped it with Smucker’s Sugar Free Blackberry Jam. I also had a cup of Bigelow Decaf Green Tea. Woke up to a couple of inches of new snow. But that is only the start of it! They say we will have 9-11 inches of snow by Tuesday morning! Add that to 4 or 5 inches we had on the ground and you’re talking a lot of snow, especially for this area. But nothing you can do but sit back and wait. I just wish we weren’t living on a hill and the driveway wasn’t a hill it’s self. None of it good for a guy in a wheelchair! Enough rambling, for Dinner tonight I prepared Broiled Lobster Tail, Sea Salt Rubbed Buffalo Tri Tip Steaks and Baked Steak Fries.

 

Mom loves Lobster so I ordered a box of 8 1/4 lb Lobster Tails from Luke’s Lobster. Luke’s is where I had ordered the Lobster Rolls from, which were incredible! I was hoping to get them the day before her Birthday last Friday but they didn’t arrive until late Saturday. So I’m preparing a couple of them tonight. They were frozen so I had laid a couple of them in the fridge to thaw overnight.

 

To prepare them I used a sharp knife, halve each lobster tail lengthwise, cutting almost all the way through the soft side, and pulled gently at each side to laid the lobster flat in a small boiler pan. Next I heated the broiler to 450. Place lobster tails seasoned side up. Cooked them until the meat became opaque white and the shell turned bright red, cooked for about 9 minutes. Brushed with melted butter and they were ready to eat. They were so delicious and had such good flavor. We’ll be having these again, we have 6 left!

 

Then I had ordered a couple of packages of Wild Idea Buffalo – JILL’S SEA SALT RUBBED TRI-TIP STEAKS while they were on sale. Having a package tonight for Dinner. I had them in the freezer and sat them in the fridge to thaw overnight. It comes packaged as 2 – 4 oz. steaks per package and it’s already Seasoned with Organic: Olive Oil, Sea Salt, Lemon Juice, Black Pepper, Sage, Thyme, Rosemary, Garlic, and Onion Powder.

 

To prepare it I preheated the oven to 400°. In a Cast Iron Skillet that I sprayed with Pam Cooking Spray and added a tablespoon of Extra Light Olive Oil to, I heated it over medium high heat. When ready I added my Steaks to it. I cooked the Steaks 1 minute each side. I just wanted a light sear on both sides. Then I moved the Skillet on to the preheated Oven and Roasted it for about 4 minutes. Removed the Skillet from the Oven and placed the Steaks on a plate and let them rest for 5 minutes before cutting. The Tri -Tip Steak was super tender and juicy. I had cooked to a medium rare and it came perfect! Topped it with a side of Sauteed Mushrooms.

 

For a side I baked some Ore Ida Steak Fries and had a side of Hunt’s Ketchup for dipping. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

Luke’s Lobster – Lobster Tail Pack – 8 Tails
This kit features 8 lobster tails, and tangy lemon garlic marinade (on the side) – perfect for stovetop or outdoor grilling. Our lobster tails are flash frozen using state of the art techniques to preserve freshness and quality. Enjoy lobster shipped from Maine to anywhere in the US!
Included in pack:

– 8 Frozen Lobster Tails (8 tails total, each about 1/4 lb)

– Lemon Garlic Marinade Packets

Tail directions:

1 – Thaw lobster tails in the fridge for about 24 hours before you plan to use them.
2 – Using a sharp knife, halve each lobster tail lengthwise, cutting almost all the way through the soft side, and use your hands to pull gently at each side to lay the lobster flat.
3 – Place split lobster tails on a flat surface.
4 – Heat your broiler to 450-500. Place lobster tails seasoned side up. Cook until the meat becomes opaque white and the shell turns bright red, or for about 8-10 minutes.
5 – Brush with melted butter and serve immediately.

 

 

WILD IDEA BUFFALO – JILL’S SEA SALT RUBBED TRI-TIP STEAKS (2-4 OZ. STEAKS)
This pre-seasoned steak is full of flavor with a hint of citrus and herbs. And, it’s portion perfect, with two 4 oz. steaks per 8 oz. package.

Ingredients: 100% Grass-Fed Buffalo, Organic: Olive Oil, Sea Salt, Lemon Juice, Black Pepper, Sage, Thyme, Rosemary, Garlic Powder, Onion Powder
https://wildideabuffalo.com/products/jills-sea-salt-rubbed-tri-tip-steaks-2-4-oz-steaks

Appetizer of the Week – Florida Blue Crab Nachos

January 30, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, CooksRecipes | 2 Comments
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This week’s Appetizer of the Week is Florida Blue Crab Nachos. To make these Nachos you’ll be needing Crabmeat, Jack Cheese Blend, Black Beans, Tomatoes, Green Chilies, Green Onions, Ground Cumin, Cilantro, and Tortilla Chips. Not sure, but I think I could make a meal out of this one! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

 

Florida Blue Crab Nachos

Recipe Ingredients:
1/2 pound crabmeat, drained, shell pieces removed
1 1/2 cup Jack cheese blend, shredded
1 cup cooked black beans, drained and rinsed
2 medium-sized tomatoes, diced
1 small can diced green chilies, drained
1/2 cup green onions, diced
1 teaspoon ground cumin
1/4 cup fresh cilantro
1/2 bag tortilla chips

Cooking Directions:
1 – Preheat the oven to broil.
2 – On a large cookie sheet, evenly distribute the tortilla chips. Evenly distribute the rest of the ingredients except the cilantro, over the tortilla chips.
3 – Place the topped tortillas in the oven on a middle rack. Cook nachos under the broiler for 5 to 7 minutes or until cheese is completely melted. Make sure to keep a good eye on the nachos because they will burn under the broiler if not careful.
4 – Slide the cooked nachos off the cookie sheet and onto a similar sized platter. Garnish nachos with the fresh cilantro. Serve nachos immediately.
Makes 4 servings.

Nutritional Information Per Serving (1/12 of recipe): Calories: 130; Calories From Fat: 62; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 58mg; Total Carbs: 6g; Protein: 10g.
https://www.cooksrecipes.com/appetizer/florida_blue_crab_nachos_recipe.html

Broiled Chicken Wings with Two Sauces

January 30, 2021 at 6:01 AM | Posted in chicken, Chicken Wings, CooksRecipes | Leave a comment
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I have a recipe for some Broiled Chicken Wings with Two Sauces to pass along. To make the Wings you’ll be needing Chicken Wings, Canola Oil, Salt, and Pepper. Also included is the recipes for both Sauces, Peach Sauce and Jalapeño Chile Pepper Sauce. Enjoy the Wings! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Broiled Chicken Wings with Two Sauces
Broiled chicken wings served with two sauces are sure to satisfy everyone’s taste buds.

Recipe Ingredients:
Chicken Wings:
2 pounds chicken wings, tips removed and discarded, then cut into 2 pieces
3 tablespoons canola oil
Seasoning salt and seasoning pepper to taste

Peach Sauce:
3/4 cup peach jam or preserves
1/3 cup lime juice
2 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon dried chili flakes

Jalapeño Chile Pepper Sauce:
2 jalapeño chile peppers, seeded and finely chopped
2 cloves garlic, minced
1/3 cup granulated sugar
2 tablespoons water
1/2 cup white wine vinegar
1 tablespoon grated ginger

Cooking Directions:
1 – For Chicken Wings: Preheat broiler. Prepare chicken wings. Brush wings with canola oil and sprinkle liberally with salt and pepper. Spread wings on rack of broiler pan. Broil 4 to 5 inches from heat, turning once until wings are cooked, about 20 minutes. While wings are broiling, prepare sauces.
2 – For Peach Sauce: Combine peach jam, lime juice, garlic, cumin, chili flakes in a food processor and blend mixture until smooth. Pour into small saucepan and heat and simmer mixture over low heat, about 10 minutes. Pour into sauce dish and cool to room temperature.
3 -Jalapeño Chile Pepper Sauce: Combine chopped jalapeño chile peppers, garlic, sugar, water, vinegar and ginger in saucepan. Simmer over low heat for about 10 minutes or until slightly thickened. Pour into sauce dish and cool to room temperature. Serve sauces with hot wings.
Makes 4 to 5 servings.
https://www.cooksrecipes.com/appetizer/broiled_chicken_wings_with_two_sauces_recipe.html

Diabetic Dish of the Week – Lamb Chops with Cranberry-Pear Chutney

November 10, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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Diabetic Dish of the Week is Lamb Chops with Cranberry-Pear Chutney. To make this week’s dish you’ll be needing Water, Dried Cranberries, Dried Apricots, No-Sugar-Added Raspberry Fruit Spread, Red Vinegar, Spices, Pear, Vanilla, Bone In Lamb Loin Chops, and Garlic Cloves. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Lamb Chops with Cranberry-Pear Chutney
These juicy lamb chops will be the hit of any dinner — whether serving your family or a table of hungry guests. The colorful chutney adds just the right hint of seasonal flavor to the succulent chops. At only 260 calories per serving, everyone will be happily satisfied, not uncomfortably stuffed.

Ingredients
1/2 cup water
1/4 cup dried cranberries
1/4 cup dried apricots, cut into quarters
1/4 cup no-sugar-added raspberry fruit spread
1 tablespoon red wine vinegar
1/4 teaspoon ground cinnamon
1/4 teaspoon plus 1/8 teaspoon salt, divided
1 medium pear, peeled and cut into 1/2-inch pieces
1/2 teaspoon vanilla
4 bone-in lamb loin chops (about 5 ounces each)
2 cloves garlic, minced
1/4 teaspoon dried rosemary, crushed
Black pepper

Directions
Yield: 4 servings
Serving size: 1 lamb chop with 1/4 cup chutney

1 – Preheat broiler. For chutney, combine water, cranberries, apricots, fruit spread, vinegar, cinnamon, and 1/8 teaspoon salt in medium saucepan; bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 12 minutes or until mixture is thickened. Remove from heat; stir in pear and vanilla.

2 – Rub both sides of lamb chops with garlic. Sprinkle with remaining 1/4 teaspoon salt, rosemary, and pepper. Coat broiler pan and rack with nonstick cooking spray; arrange lamb chops on prepared rack.

3 – Broil lamb at least 5 inches from heat source 7 minutes. Turn and broil 7 minutes more or until desired doneness. Serve lamb chops with chutney.

Nutrition Information:
Calories: 260 calories, Carbohydrates: 24g, Protein: 22 g, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 71 mg, Sodium: 293 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/lamb-chops-with-cranberry-pear-chutney/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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Diabetic Dish of the Week – Cranberry Chutney Glazed Salmon Recipe

October 8, 2019 at 6:02 AM | Posted in diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week a Cranberry Chutney Glazed Salmon Recipe. This one is made using Skinless Salmon Fillets, Salt, Ground Cinnamon, Ground Red Pepper, Cranberry Chutney, and White Wine Vinegar. The Salmon is served with a Cranberry Chutney which a Mango Chutney can also be substituted. This recipe along with all the other Diabetes Friendly recipes can be found at the Diabetes Self Management website. You can also subscribe to Diabetes Self Management website. I left a link to subscribe at the end of the post. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Cranberry Chutney Glazed Salmon Recipe

Ingredients
1/2 teaspoon salt (optional)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
4 skinless salmon fillets (5 to 6 ounces each)
1/4 cup cranberry chutney
1 tablespoon white wine vinegar or cider vinegar

Directions
1 – Preheat broiler or prepare grill for indirect cooking. Combine salt, if desired, cinnamon, and ground red pepper in small cup; sprinkle over salmon. Combine chutney and vinegar in small bowl; brush small amount evenly over each salmon fillet.

2 – Broil 5 to 6 inches from heat source or grill over medium-hot coals on covered grill 4 to 6 minutes or until salmon is opaque in center.

Variation: If cranberry chutney is not available, substitute mango chutney. Chop any large pieces of mango.

Yield: 4 servings.

Serving size: 1 fillet and 1 tablespoon chutney.

Nutrition Facts Per Serving:
Calories: 229 calories, Carbohydrates: 7 g, Protein: 28 g, Fat: 9 g, Saturated Fat: 1 g, Cholesterol: 78 mg, Sodium: 104 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/cranberry-chutney-glazed-salmon/

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Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.
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Diabetic Dish of the Week – Grilled Steak with Roasted Garlic Paste

June 4, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Grilled Steak with Roasted Garlic Paste. Get that grill fired up for this week’s recipe of Grilled Steak with Roasted Garlic Paste. Sirloin Steak topped with a Roasted Garlic Paste (recipe included). The Steak and Roasted Garlic Paste are only 230 calories and 4 carbs! This recipe comes from one of my sites and Magazines, the Diabetes Self Management website and Magazine. At the Diabetes Self Management site you’ll find an excellent and huge selection of Diabetic Friendly Recipes. Be sure to check it out soon! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Grilled Steak with Roasted Garlic Paste
Hosting a cookout this weekend? This hearty Grilled Steak is the perfect centerpiece to your barbecue. Flavored with fresh garlic, parsley, Parmesan and pepper, this low-carb, juicy entree is sure to be a hit with all your guests!

Preparation time: 20 minutes. Cooking time: 10–15 minutes. Baking time: 30–40 minutes (for garlic).

Ingredients
1 garlic bulb (with about 12–16 cloves)
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese
1 tablespoon fresh lemon juice
1/4 teaspoon black pepper
4 lean sirloin steaks (4 ounces each), trimmed of visible fat

Directions
Preheat oven to 350°F. Cut 1/2 inch off the top of the garlic bulb, and rub the cut area with a bit of olive oil. Wrap in a piece of foil to seal, and bake about 30–40 minutes until soft. Cool bulb enough to handle. Wrap a towel around the warm bulb and squeeze the bulb to expel the flesh into a small bowl. With a fork, mash the garlic into a paste. Add olive oil and mix well. Add parsley, cheese, lemon juice, and pepper.

Broil or grill steaks until almost to desired doneness. (For medium steak, internal temperature should be about 165°F.) For last 2 minutes of cooking, spoon garlic mixture on top of steaks in an even layer. (Garlic paste can also be used to coat four 4-ounce chicken breasts or 1 pound of shrimp.)

Yield: 4 servings.

Serving size: 1 four-ounce steak.

Nutrition Facts Per Serving:
Calories: 230 calories, Carbohydrates: 4 g, Protein: 31 g, Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 64 mg, Sodium: 128 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/grilled-steak-with-roasted-garlic-paste/

Healthy New York Strip Steak Recipes

June 4, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy New York Strip Steak Recipes. Delicious and Healthy New York Strip Steak Recipes with recipes including; Steak and Vegetables with Chimichurri Sauce, Skillet Steak with Mushroom Sauce, and Steak Diane. Find these recipes and more all at the EatingWell website. Enjoy and Make 2109 a Healthy One! http://www.eatingwell.com/

Healthy New York Strip Steak Recipes
Find healthy, delicious New York strip steak recipes, from the food and nutrition experts at EatingWell.

Steak and Vegetables with Chimichurri Sauce
Originally from Uruguay and Argentina, chimichurri is a sauce or marinade with the main ingredients being fresh parsley and garlic. In this recipe it is paired with grilled steak, zucchini and tomato skewers………………….

Skillet Steak with Mushroom Sauce
This steak, broccoli rabe and pea dinner is a one-skillet meal that will be on your table in just 25 minutes! The pan drippings combine with mushroom, broth and grainy mustard to make a thick and delicious sauce…………….

Steak Diane
A brandied mixed mushroom sauce tops seared strip steak in our healthy version of the classic dish Steak Diane. Serve with garlic mashed potatoes and steamed green beans…….

* Click the link below to get all the Healthy New York Strip Steak Recipes
http://www.eatingwell.com/recipes/19145/ingredients/meat-poultry/beef/steak/new-york-strip/

“Meatless Monday” Recipe of the Week – Chilaquiles

September 28, 2015 at 5:35 AM | Posted in CooksRecipes, Meatless Monday | 2 Comments
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This week’s “Meatless Monday” Recipe of the Week is Chilaquiles. Made with fried eggs, avocado, jalapeño, and even a little beer! It’s from the PBS/Recipe website. http://www.pbs.org/food/recipes/

 

Chilaquiles

This Chilaquiles recipe is a Mexican dish featuring fried eggs, avocado, and tomato sauce.Cooksrecipes 2
Ingredients
1/2 jalapeño
1 (15-ounce) can of crushed tomatoes (I had fire-roasted in my pantry and it was amazing, but definitely not necessary)
1 shallot, minced
1 1/2 tablespoons of tomato paste
1/3 cup beer
Salt
Pepper
Tortilla chips
1/2 cup Monterey Jack cheese
3 large eggs
1 radish, thinly sliced, as garnish
1/2 avocado, as garnish
Handful of cilantro leaves, as garnish
1 ounce cotija cheese, crumbled
Directions
1 – Place the jalapeño on the grates of the gas range. Turn the flame to medium and char the jalapeño, rotating it every 30 seconds or so, until blackened. Transfer the chile to a cutting board and using a knife, scrape off most of the charred bits and discard. Dice up the jalapeño, removing the seeds and thick membrane.
2 – To a blender, add the diced jalapeño, can of tomatoes and pulse until smooth.
3 – In a medium skillet, heat a few tablespoons of olive oil over medium heat. Add the shallot and cook until softened, about 2 minutes. Pour in the blended up tomato puree, beer and a pinch of salt and pepper. Simmer, uncovered, stirring frequently, until reduced by nearly half, about 10 minutes.
4 – While the sauce is reducing, preheat your broiler. On a parchment-lined (you could also use foil), spread out the chips in a mostly even layer. When the sauce is ready, spoon it over the chips. Use it all up! Sprinkle the top with the cheese and transfer to the broiler, until melty, about 3 to 5 minutes. (Be sure to keep an eye on it because it melts quickly!)
5 – Meanwhile, fry up a few eggs. When the cheese has melted, top with the eggs. Garnish with the thinly sliced radishes, avocado, cilantro leaves and cotija cheese.

http://www.pbs.org/food/recipes/chilaquiles/

“Meatless Monday” Recipe – Broiled Mushrooms Teriyaki

September 1, 2014 at 8:40 AM | Posted in Meatless Monday, mushrooms | 1 Comment
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It’s “Meatless Monday” and this week’s recipe comes from one of my favorite sites, Cooks Recipes (http://www.cooksrecipes.com/index.html) It’s a great sounding side dish, Broiled Mushrooms Teriyaki.

 
Broiled Mushrooms Teriyaki

Served in small side portions, this aromatic preparation complements Asian noodle or rice dishes.Cooksrecipes 2

 

 

Recipe Ingredients:

3 tablespoons good-quality teriyaki sauce
1 teaspoon dark sesame oil
1 tablespoon rice vinegar or white wine vinegar
1 tablespoon agave nectar or natural granulated sugar
16 ounces mixed fresh mushrooms, any variety (choose from a combination of portabella, shiitake, cremini, baby bella, or others)

 

 

Cooking Directions:

Preheat broiler (unless using a toaster oven).
Combine the first 4 ingredients in a mixing bowl and stir together.
Wipe the mushrooms clean. If using shiitakes, remove and discard the stems. Leave the mushrooms whole (unless you’re using large portabellos—slice them 1/4 inch thick).
Combine the mushrooms with the teriyaki mixture and stir together. Arrange in a shallow foil-lined pan and pour any excess marinade over them.
Broil in the oven or a toaster oven for 4 minutes, and stir. Broil until the mushrooms begin turning dark and are touched by charred spots, about 4 to 5 minutes. Remove from the broiler and transfer to a serving container.
Makes 4 to 6 servings.

 
http://www.cooksrecipes.com/mless/broiled_mushrooms_teriyaki_recipe.html

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