Five Great New Year’s Eve Hors D’Oeuvres

December 28, 2013 at 10:19 AM | Posted in Food, PBS | Leave a comment
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Some more great ideas from the PBS web site, love this site!

 

 

Five Great New Year’s Eve Hors D’OeuvresPBS

 

 

By Galby Dalkin of What’s Gaby Cooking?

 

 

I love having friends over for New Year’s Eve! Here are five great appetizer ideas that will make for a great party, but also ensure that you’re not stuck in the kitchen the whole time cooking!

 

 

Chipotle Guacamole

If you know me, you know I am OBSESSED with guacamole. I don’t think it’s possible for me to entertain without some form of avocado and NYE calls for guacamole with salty chips, right?! I think so. You can either make this right before your guests come over, or you can make it a few hours before. If you make it earlier, make sure to use a decent amount of acid, in the form of lime juice and once you’re done mashing up the guacamole, lay a piece of plastic wrap over the top so no air touches the avocado. This way you’ll ensure having a bright green dip when it’s time to serve…..

 

 

*Get all the recipes by clicking the link below*

 

 

http://www.pbs.org/food/features/new-years-eve-hors-doeuvres/?utm_source=foodnewsletter&utm_medium=newsletter&utm_term=main2&utm_content=pbsfood_newyears&utm_campaign=pbsfood_newyears

Cilantro Lime Buffalo Skirt Steak Pita Bread Wrap w/ Long Grain and Wild Rice

October 16, 2013 at 5:25 PM | Posted in salsa, Uncle Ben's Rice, Wild Idea Buffalo | Leave a comment
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Cilantro and Lime Skirt Steak Pita Bread 009

 

Today’s Menu: Cilantro Lime Buffalo Skirt Steak Pita Bread Wrap w/ Long Grain and Wild Rice

 

 
Dreary and rainy day today, and turning cooler! A while back I had ordered a 16 oz. Cilantro Lime Skirt Steak from Wild Idea Buffalo and I’ve finally got around to prepare it. For dinner tonight a Cilantro Lime Buffalo Skirt Steak Pita Bread Wrap w/ Long Grain and Wild Rice.

 

Cilantro and Lime Skirt Steak Pita Bread 002
First time I’ve used the Wild Idea Buffalo Cilantro Lime Skirt Steak. It’s a 16 oz. Skirt Steak and it comes marinated in a Cilantro Lime Marinade that’s made up with Tomatillo, Lime Juice, Cilantro, Garlic, Olive Oil, Salt, Cumin, Cardamon, Cayenne Pepper, and Black Pepper. Which all combines into one fine Marinade. it was sliced thin into several pieces. I pan fried it in Extar Virgin Olive Oil and seasoned with a couple of shakes of Sea Salt and Ground Black Pepper. Being cut so thin it fried up really quick, about 2 or 3 minutes per side. It really browned up nice and the flavor was incredible! The Marinade is a perfect one from Wild Idea Buffalo. After it was done I then sliced it into thin strips for the Pita Bread.

 

 

Cilantro and Lime Skirt Steak Pita Bread 008
I used Joseph’s Flax Oat Bran and Whole Wheat Pita Bread, my favorite by far with 60 calories and 4 net carbs. To assemble, besides my Cilantro and Lime Skirt Steak, I used Shredded Lettuce, fresh grated Monterey Jack Cheese, Sliced Black Olives, and a Freestone Peach and Mango Salsa. The Salsa was a Kroger Brand Private Selection, 20 calories and 4 carbs. Layered everything on the Pita Bread, which I folded into a Wrap. To go with the Wrap I heated a bag of Uncle Ben’s Long Grain and Wild Ready Rice. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

 

 

 

 

 

Wild Idea Buffalo Cilantro Lime Skirt Steak
Wild Idea Buffalo – 16 oz. Cilantro Lime Skirt Steak
“Two thumbs up on the Cilantro Lime Skirt Steaks! I am happy to report you have another winner on your hands,” Kim Eslinger, editor of Mill City Times. A real fiesta of flavors. The cilantro lime skirt steak is perfect for grilling up some buffalo fajitas, or equally delicious on its own. Ole! 1 lb.

 
http://buy.wildideabuffalo.com/collections/a-la-carte/products/16-oz-cilantro-lime-skirt-steak

 

 

 
Joseph’s Flax, Oat Bran, and Whole Wheat Pita BreadJoseph’s Flax, Oat Bran, and Whole Wheat Pita Bread

Flax Variety Pack Now enjoy some of Joseph’s most popular products together in one package! The Flax Variety Pack allows you to enjoy three packages of our Flax Pita Bread, Mini Flax Pita Bread, and Flax Lavash.

 

Nutrition Facts
Serving Size 1 pita (28.3g)

Amount Per Serving
Calories from Fat 10 Calories 50

% Daily Values*
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 25mg 1%
Total Carbohydrate 7g 2%
Dietary Fiber 3g 12%
Sugars 0g
Protein 5g

 
http://www.josephsbakery.com/p-10289-Flax-Variety-Pack-Flax-Pita-Bread-Mini-Flax-Pita-Bread-Flax-Lavash

 

 

 
Kroger Private Selection Freestone Peach & Mango Salsa MildKroger peach mango salsa

Private Selection™ Freestone Peach & Mango Salsa is handcrafted in individual batches, then cooked in small kettles for a delicious texture.

PERFECT PAIRINGS:

Serve Private Selection Freestone Peach & Mango Salsa with grilled mahi mahi fish tacos for a flavorful meal.

 

Ingredients & Nutritional Information
Freestone Peach & Mango Salsa (Private Selection)
Serving Size: 2 tbsp, Calories: 20, Fat: 0g, Carbs: 4g, Protein: 0g

 
http://www.privateselection.com/artisan-products/snacks/salsas/freestone-peach-mango-salsa-mild/

Vietnamese Pork Rolls

July 12, 2013 at 10:52 AM | Posted in Food | Leave a comment
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Vietnamese Pork Rolls

 

 

Dressing:
1 tablespoon Asian fish sauce
1 tablespoon fresh lime juice
2 teaspoons minced fresh ginger
1/2 garlic clove, minced
Pinch red pepper flakes

 

Pork:
1 tablespoon canola oil
1 pound pork cutlets
1 (1/2 pound) head napa cabbage, shredded (3 cups)
1 small red bell pepper, cut into thin strips
8 large Boston lettuce leaves
Sea Salt and freshly ground black pepper

 

 

Directions:

* For the dressing: Whisk together fish sauce, lime juice, ginger, garlic, and red pepper flakes in a small bowl.

 

* For the pork: Heat oil in a large skillet over medium heat. Season pork with salt and pepper and sauté until lightly browned, 3 minutes per side. Remove from heat and slice into thin strips. Toss with 1 tablespoon of the dressing.
Combine cabbage, bell pepper, and remaining dressing in a large bowl. Lay lettuce leaves on a clean, dry work surface. Divide pork among leaves. Top with cabbage mixture and roll tightly, tucking edges in as you go. Place rolls, seam side down, on a cutting board, cut in half, and serve.

 

Makes 4 servings. Prep Time: 15 minutes Cook Time: 20 minutes (includes assembling rolls)

 

 

 

 

Healthy Thai Food Recipes

May 19, 2013 at 11:11 AM | Posted in cooking, diabetes | 1 Comment
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Some delicious and healthy Thai Food Recipes from theEating Well web site. http://www.eatingwell.com/?utm_source=EWTWNL&esrc=nwewtw

 

Eating Well

 

Healthy Thai Food Recipes
Healthy Thai food recipes that are easy to make at home.
Thai food is full of flavor, but you don’t need a pantry full of exotic ingredients to prepare it. If you like to make Thai recipes at home, it’s a good idea to keep fish sauce, garlic, chiles and lime juice on hand. These simple Thai recipes will get you started making terrific Thai food at home.
Thai Chicken & Mango Stir-Fry
Both ripe and underripe mango work well in this chicken and vegetable stir-fry. If the mangoes you have are less ripe, use 2 teaspoons brown sugar. If they’re ripe and sweet, just use 1 teaspoon or omit the brown sugar altogether….

 

Thai Bouillabaisse
This flavorful seafood soup combines elements of the famous French bouillabaisse with the distinct Thai flavors of lemongrass, lime, ginger and hot chiles. Use two chile peppers if you like heat. Be sure to simmer, not boil, the soup or the seafood will be overcooked. Serve with a crusty whole-grain baguette to soak up the broth……

 

* Click the link below to get these and other great Thai recipes.

 

http://www.eatingwell.com/recipes_menus/recipe_slideshows/healthy_thai_food_recipes?utm_source=EWTWNL&esrc=nwewtw051413

Grilled Shrimp Tacos w/ Sliced Papaya and Mango

April 26, 2013 at 5:07 PM | Posted in fruits, shrimp, tacos, vegetables | 2 Comments
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Today’s Menu: Grilled Shrimp Tacos Sliced Papaya and Mango

 

Spent the morning with Dad at the rehab center. It was another sunny but cool day but they say in the 70’s for the weekend! For dinnerShrimp Tacos 007 a tasty and light meal; Grilled Shrimp Tacos. Instead of using the grill I used a cast iron grill pan. I also cut back on the recipe because I only made 3 Tacos, the recipe I listed below is for 6 Tacos.

 

To prepare the Shrimp you’ll need the following ingredients to make the Marinade; 1/4 cup Extra Virgin Olive Oil, 1/4 cup Lime Juice, 2 tablespoons chopped fresh Cilantro, 2 tablespoons McCormick® Gourmet Collection Jalapeño Peppers, Diced, 1 tablespoon Honey, 1/2 teaspoon McCormick® Gourmet Collection Garlic Powder, and 1/2 teaspoon Sea Salt. Mix oil, lime juice, cilantro, jalapeño peppers, honey, garlic powder and salt in small bowl with wire whisk. Reserve 1/4 of the marinade. Pour remaining marinade into large resealable bag. Add shrimp; turn to coat well. Refrigerate 15 minutes.

 

Remove shrimp from marinade. Discard any remaining marinade. Grill shrimp over medium heat 2 to 3 minutes per side or until shrimp turn pink. To serve, place 3 shrimp on each tortilla. Top with Lettuce, Black Olives, Diced Mango and Pineapple, and serve immediately. The Shrimp came out incredible! The Marinade just gives it all kinds of flavor. You can use your own favorite Taco toppings, which is what I used. Very good recipe! I also had a small bowl of Sliced Mango and Sliced Papaya on the side. For dessert later a Jello Sugarless Dark Chocolate Pudding.

 

 

 

 

Grilled Shrimp Tacos
Ingredients

(Serves 6)

1/4 cup Extra Virgin Olive Oil
1/4 cup Lime Juice
2 tablespoons chopped fresh Cilantro
2 tablespoons McCormick® Gourmet Collection Jalapeño Peppers, Diced
1 tablespoon Honey
1/2 teaspoon McCormick® Gourmet Collection Garlic Powder
1/2 teaspoon Sea Salt
1 Small can of Sliced Black Olives
Diced Mango and Pineapple
Shredded Lettuce
1 pound Jumbo Shrimp (16 to 20 count), peeled and deveined
6 flour Tortillas (6-inch)
Directions

1. Mix oil, lime juice, cilantro, jalapeño peppers, honey, garlic powder and salt in small bowl with wire whisk. Reserve 1/4 of the marinade. Pour remaining marinade into large resealable bag. Add shrimp; turn to coat well. Refrigerate 15 minutes.
2. Brush 1 side of each tortilla with oil. Grill, oil-side down, over medium heat 2 to 4 minutes or until lightly browned. Remove tortillas; cover with towel to keep warm.
3. Remove shrimp from marinade. Discard any remaining marinade. Grill shrimp over medium heat 2 to 3 minutes per side or until shrimp turn pink.
4. To serve, place 3 shrimp on each tortilla. Top with Lettuce, Black Olives, Diced Mango and Pineapple, and serve immediately.

Cajun-Style Grits with Blackeye Salsa

February 9, 2013 at 10:58 AM | Posted in beans | Leave a comment
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I came across this earlier today and just wanted to pass it along for all the Vegetarians out there. It sounds delicious, I’ll keep you updated if I prepare it.
Cajun-Style Grits with Blackeye Salsa

Cajun-Style Grits:

2 cups Water
1 tablespoon chopped Jalapeño Chili
1/2 teaspoon Ground Roasted Cumin
1/2 teaspoon Sea Salt
2/3 cup Quick-Cooking Grits
1 cup (4 ounces) Kraft Reduced Fat Shredded Mexican Cheese Blend
1/2 can (15-ounce size) Blackeyes, rinsed, drained, coarsely chopped (or 3/4 cup cooked)

Blackeye Salsa:
1/2 can (15-ounce size) Blackeyes, rinsed, drained, coarsely chopped (or 3/4 cup cooked)
1 cups chopped Tomatoes
3 tablespoons chopped Onion
1 tablespoon minced Jalapeño Chile
1 tablespoon Lime Juice
1/2 teaspoon Ground Roasted Cumin
1/2 teaspoon Sea Salt
Directions:

* For Cajun-Style Grits: Combine water, jalapeño chile, cumin and salt in medium saucepan; heat to boiling. Gradually stir in grits. Reduce heat and simmer, stirring occasionally, until thickened, about 5 minutes. Stir in cheese and blackeyes.
* Spoon grits onto plates, then spoon Blackeye Salsa over grits.
* For Blackeye Salsa: Combine all ingredients. Let stand 20 to 30 minutes before serving. Makes about 2 1/2 cups
Makes 4 servings (about 3/4 cup each).

Grilled Salmon Soft Tacos

May 28, 2012 at 9:47 AM | Posted in diabetes, diabetes friendly, salmon, tacos, vegetables | Leave a comment
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This recipe has been popping up on several sites and it looked and sounded too good not to pass along. There are a few variations on some of the other sites but they all are basically the same. Enjoy!

4 servings, 2 tacos each | Active Time: 20 minutes | Total Time: 20 minutes
Ingredients

2 tablespoons extra-virgin olive oil
1 tablespoon ancho or New Mexico chile powder
1 tablespoon fresh lime juice
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
4 4-ounce wild salmon fillets, about 1-inch thick, skin on
8 6-inch corn or flour tortillas, warmed
Cabbage Slaw, (recipe follows)
Citrus Salsa, (recipe follows)
Cilantro Crema, (recipe follows)

Preparation

Preheat grill to medium-high.
Combine oil, chile powder, lime juice, salt and pepper in a small bowl. Rub the spice mixture liberally over salmon. Grill the salmon, skin-side down, until it is just cooked through, about 8 minutes. Cut each fillet lengthwise into 2 pieces and remove the skin.
To serve, place 2 tortillas on each plate. Evenly divide the fish, Cabbage Slaw, Citrus Salsa and Cilantro Crema among the tortillas.

Nutrition

Per serving : 567 Calories; 30 g Fat; 6 g Sat; 17 g Mono; 83 mg Cholesterol; 45 g Carbohydrates; 32 g Protein; 9 g Fiber; 481 mg Sodium; 1151 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 fruit, 1 vegetable, 3 1/2 lean meat, 4 fat

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