March 26, 2011 at 11:09 am (Aldi ingredients, black pepper, bottled hot sauce, dijon mustard, egg yolks, granulated sugar, lemon juice, Quick Dishes, salt, sauce, stovetop, yogurt)
Time: 15 minutes
Serves: 8
3/4 cup plain low-fat yogurt
2 teaspoons lemon juice
3 egg yolks
1/2 teaspoon prepared Dijon-style mustard
1/4 teaspoon salt
1/4 teaspoon white sugar
1 pinch ground black pepper
1 dash hot pepper sauce
~~~~~~~~~~~~~~
In the top of a double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, sugar, pepper and hot sauce. Cook over simmering water while stirring constantly, for 6 to 8 minutes, or until sauce is thick enough to coat the back of the spoon.
Leave a Comment
August 7, 2010 at 12:48 pm (ancho chili powder, avocado, black pepper, bottled hot sauce, cabbage, chili powder, chipotle chili powder, cilantro, corn tortillas, flank steak, fresh tomatoes, lime juice, limes, Main Dish, Mexican, salt, sweet onions, vidalia onions)
Chili and chipotle powders lend earthy, smoky flavors to the grilled beef. For milder flavor, use ancho chile powder in place of the hot chipotle. The spice rub would also work nicely on chicken breasts.
Serves 4.
Steak:
1 T chili powder
2 t grated lime rind
1/2 t salt
1/2 t chipotle chile powder
1/4 t freshly ground black pepper
1 (1 lb) flank steak, trimmed
Cooking spray
Salsa:
1 C diced peeled avocado
3/4 C finely chopped tomato
1/3 C finely chopped Vidalia or other sweet onion
1/4 C chopped fresh cilantro
1/2 t grated lime rind
2 T fresh lime juice
1/4 t salt
1/4 t hot pepper sauce (such as Tabasco)
Remaining Ingredients:
8 (6″) corn tortillas
2 C very thinly sliced green cabbage
~~~~~~~~~~~~
1. To prepare steak, combine first 5 ingredients in a small bowl. Score a diamond pattern on both sides of steak. Rub chili powder mixture evenly over steak. Cover and chill 1 hour.
2. Prepare grill to medium-high heat.
3. Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Remove from heat; let stand 10 minutes. Cut steak diagonally across grain into thin slices.
4. To prepare salsa, combine avocado and next 7 ingredients (through pepper sauce) in a medium bowl.
5. Warm tortillas according to package directions. Spoon steak mixture evenly over each of 8 tortillas. Top each taco with 1/4 C salsa and 1/4 C cabbage.
1 Comment
July 24, 2010 at 10:36 am (7 ingredients or less, bottled hot sauce, catfish fillets, food processor, honey mustard, Main Dish, oven, pecans, Quick Dishes, tilapia, walnuts)
Prep time: 7 minutes
Total time: 21 minutes
Serves 4.
4 catfish fillets (6 to 8 oz each)
2 T honey mustard
1 C pecans
~~~~~~~
Heat oven to 450 degrees. Line a rimmed baking pan with nonstick foil.
Finely chopped pecans by hand or in food processor. Spread on a sheet of wax paper. Put honey mustard in small cup; stir in 2 teaspoons water.
Brush one side of fillets with mustard mixture, then press into chopped pecans. Place on baking pan.
Bake 10 to 14 minutes until pecans are lightly toasted and fish is just cooked through.
Variations:
Stir a few drops of hot sauce into the mustard mixture.
Use walnuts instead of pecans.
Use tilapia fillets instead of catfish.
Serving suggestion: Serve with roasted sweet potatoes and sauteed kale.
Leave a Comment
February 26, 2010 at 10:16 am (7 ingredients or less, Appetizers, blue cheese dressing, bottled hot sauce, butter, celery seed, chicken cutlets, grill, honey, salt)
Prep Time: 30 min
Total Time: 1 hour
Makes: 10 servings
2 tablespoons butter, melted
1/4 cup cayenne pepper sauce or red pepper sauce
1 tablespoon honey
1/2 teaspoon celery seed
1/2 teaspoon salt
1 lb chicken breast tenders (10)
1/2 cup blue cheese dressing
~~~~~~~~~~~~~~~~~
1. In medium bowl, mix butter, pepper sauce, honey, celery seed and salt. Remove 2 tablespoons sauce mixture; set aside. Add chicken to remaining sauce mixture; stir to coat. Cover and refrigerate at least 30 minutes but no longer than 2 hours.
2. Meanwhile, soak ten 10- to 12-inch wooden skewers in water 30 minutes.
3. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove chicken from marinade; discard marinade. Thread each chicken tender on a skewer.
4. Cover and grill chicken over medium heat 8 to 10 minutes, turning once and brushing frequently with reserved sauce mixture, until no longer pink in center. Discard any remaining sauce mixture. Serve chicken with blue cheese dressing.
High Altitude (3500-6500 ft): Grill over medium-low heat.
Leave a Comment
October 11, 2009 at 2:24 pm (Main Dish, stovetop, garlic, onion, olive oil, salt, fresh tomatoes, basil, fresh basil, vegetable oil, cubed cooked chicken, bottled hot sauce, cooked turkey, whole-wheat fettuccine, Quick Dishes, Summer)
Prep Time:20 min
Start to Finish:20 min
makes:4 servings
8 oz uncooked whole wheat fettuccine
2 teaspoons olive or vegetable oil
1 medium onion, finely chopped (1/2 cup)
1 clove garlic, finely chopped
3 medium tomatoes, chopped (2 1/2 cups)
2 cups cubed cooked chicken or turkey breast
3 tablespoons chopped fresh or 1 teaspoon dried basil leaves
1/2 teaspoon salt
1/8 teaspoon red pepper sauce
~~~~~~~~~~~~~~~~~~~
1. Cook and drain fettuccine as directed on package. Cover to keep warm.
2. Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook onion and garlic in oil, stirring occasionally, until onion is crisp-tender. Stir in remaining ingredients except fettuccine; reduce heat to medium.
3. Cover; cook about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft. Serve over fettuccine.
Leave a Comment
August 3, 2009 at 1:24 pm (blue cheese, bottled hot sauce, chives, coarse ground black pepper, fresh tomatoes, ground beef, ground mustard, hamburger buns, leaf lettuce, Main Dish, old-fashioned oats, Quick Dishes, quick oats, salt, Summer, worcestershire sauce)
Prep Time:30 min
Start to Finish:30 min
makes:12 burgers
1/2 cup old-fashioned or quick-cooking oats
1/4cup water
3 lb extra-lean (at least 93%) ground beef
1 cup crumbled reduced-fat blue cheese (4 oz)
1/2 cup finely chopped fresh chives
1 teaspoon Worcestershire sauce
1/4 teaspoon red pepper sauce
1 teaspoon coarse ground black pepper
1 teaspoon ground mustard
1/2 teaspoon salt
12 whole wheat burger buns
12 leaf lettuce leaves
12 tomato slices
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1. Heat gas or charcoal grill. In large bowl, mix oats and water. Stir in beef, blue cheese, chives, Worcestershire sauce, red pepper sauce, pepper, mustard and salt until well mixed. Shape mixture into 12 patties, about 3/4 inch thick.
2. Place patties on gas grill over medium heat or on charcoal grill over medium coals. Cover grill; cook 11 to 13 minutes, turning once, until thermometer inserted in center of patties reads 160°F.
3. For each burger, layer lettuce, tomato and patty in bun.
Contact Grill Directions: Heat closed contact grill 5 minutes. Place patties on bottom grill surface. Close grill; cook 6 to 7 minutes or until thermometer inserted in center of patties reads 160°F.
Leave a Comment
May 23, 2009 at 8:54 pm (allspice, bone-in pork shoulder roast, bottled hot sauce, brown sugar, chili powder, cider vinegar, dried onions, garlic powder, Main Dish, paprika, salt, scallions, slow cooker)
Prep Time: 15 minutes
Total Time: About 8 to 10 hours on low
Serves 8.
1 slow-cooker liner
1/4 C brown sugar, divided
2 T paprika
2 T dried minced onion
1 1/2 t chili powder
1 1/2 t salt
1/2 t garlic powder
1/2 t allspice (optional)
4 lb bone-in pork shoulder roast
3/4 C apple cider vinegar
1/2 C sliced scallions
24 small dinner rolls, split
Accompaniments: hot pepper sauce, coleslaw
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1. Line a 4-qt or larger slow-cooker with liner. Mix 1 T of the brown sugar, paprika, minced onion, chili powder, salt, garlic powder and allspice. Sprinkle 1 T into bottom of slow-cooker. Rub remaining mixture over pork. Add vinegar and remaining brown sugar to slow-cooker; stir to mix. Add pork.
2. Cover and cook on low 8 to 10 hours until pork is fork-tender. Remove pork to cutting board and pull into shreds. Return to slow-cooker; add scallions and toss to coat.
3. Put about 1/4 C into each bun bottom. Top with bun tops.
Leave a Comment
April 5, 2009 at 12:01 pm (beef bouillon, bottled hot sauce, canned garbanzos, chili powder, garlic, hominy, long-grain white rice, Main Dish, olive oil, onion, oregano, pimiento-stuffed olives, sour cream, stovetop, tomato paste)
Serves 2.
1 medium onion, chopped (about 1 cup)
2 T olive oil
3 large cloves of garlic, minced (about 1 T)
1 T chili powder
1 t dried oregano (preferably Mexican)
2 C water
1 beef bouillon cube
19 oz canned chickpeas, drained
3 T tomato paste
16 oz canned hominy OR 2/3 C raw white rice
Possible garnishes:
Bottled hot sauce
Sour cream
Chopped raw onion
Corn chips
Chopped pimiento-stuffed olives
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1. In a 2 1/2- to 3-qt saucepan, over medium heat, sute the onion in the olive oil for about 3 minutes.
2. Stir in the garlic and continue to saute 2 more minutes. Do not brown the garlic.
3. Stir in chili powder and oregano. Saute another minutes.
4. Add water, bouillon cube, chickpeas and tomato paste. Stir well to dissolve bouillon and tomato paste. Bring to a simmer and simmer steadily for 15 minutes, stirring occasionally. (Can be prepared ahead and reheated.)
5. Meanwhile, cook rice separately. Or, if using hominy, heat through in a separate saucepan.
6. To serve, put a portion of rice or hominy in a soup bowl, then ladle in hot soup. Serve with hot sauce and all or some of the garnishes set out in small bowls.
Leave a Comment
