Amy goes behind the scenes at local restaurants to unwrap your favorite diva dishes.  They might look hard, but try again... if we can make it, anyone can.  See her get messy in the kitchen and then try it for yourself!

If you have any suggestions where the diva should go next email me at
asedlacek@fox4now.com

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GLAZED CHICKEN AND PEACH  SKEWERS OVER PECAN COUSCOUS

FOR THE CHICKEN RUB:

2 tablespoons brown sugar
2 teaspoons dried mint (peppermint or spearmint)
2 teaspoons sweet paprika
2 teaspoons garlic powder

2 teaspoons coarse salt (kosher or sea)

  

FOR THE MINT JULEP GLAZE
2 tablespoons mint

3 tablespoons peach preserves
3 tablespoons fresh lemon juice
3 tablespoons butter
1/4 cup bourbon
2 tablespoons brown sugar

2 lbs chicken breast cut into 2 inch cubes

2 lbs ripe peaches cut into 2 inch cubes

Mix the brown sugar, mint, paprika, salt, and pepper in a baggie. Put in shrimp and shake to mix. Ideally, marinate chicken overnight or at least one hour before grilling. Skewer shrimp and place on hot grill. Rotate skewers to sear all sides and cook until shrimp is pink.  

Combine the mint jelly, lemon juice, butter, bourbon, and sugar in a small saucepan. Bring to a boil over medium heat, whisking often, and cook until the mint jelly is dissolved and the mixture is syrupy, 5 minutes. Set the glaze aside.

PECAN COUSCOUS

¼ cup chopped pecans

½  cup chopped ham or bacon bits

½ cup chopped peaches (preferably fresh)

1 cup uncooked cous cous

2 tablespoons chopped fresh parsley

1 ¼ cups chicken stock

¼ teaspoon salt

1 teaspoon butter

In saucepan, bring stock to boil with salt and butter. Add couscous and give it one stir. Cover stock pan and remove from heat. Let stand for five minutes. Toss in chopped pecan, ha/bacon and peaches. Serve chicken skewers on top of couscous

THOROUGHBRED PECAN PIE

1 package ready made pie crust (in refrigerator section)

4 tablespoons butter, melted
2 large eggs
2 tablespoons bourbon
½ cup dark brown sugar

½ cup sugar
1/2 cup flour

1 cup chopped pecans or walnuts
3/4 cup semisweet-chocolate chips.

Preheat the oven to 350 degrees.

Fill pie pan with ready made pie crust pressing the dough all the way to the top edge. In a medium bowl, combine the butter, eggs, vanilla extract and bourbon. Add the brown sugar, sugar and flour and mix until thoroughly blended. Pour nuts and chocolate chips into the bottom of the pie crust. Pour the batter into the crust. Bake until puffed and golden brown, about 20 minutes. Remove from the heat and place on a rack to cool. Serve warm.

BUDGET STEAKHOUSE GRILLED PEPPERCORN CHUCK STEAK

Serves 4

1 Chuck Blade Steak, about 1 inch thick, 24 ounces

1 tablespoon fresh ground peppercorns

Kosher Salt

Rub peppercorn onto steak and leave on plate. Bring steak to room temperature before grilling (about 45 minutes at room temperature). Heat your grill or skillet to medium high heat. Rub kosher salt onto steak and plate on hot grill. Sear for about five minutes on one side. Flip steak and cook on other side for about five minutes.

Remove from grill and let sit for at least twenty minutes. This will allow the juices to redistribute back into the meat to prevent a dry tasting steak. Slice steak against the grain so the steak is more tender. Serve sliced to guests with Steakhouse potatoes and French Onion Creamed Spinach.

FRENCH ONION CREAMED SPINACH

Serves Four

1 bag frozen spinach, defrosted, drained
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2/3 cup heavy cream or whole milk

 1 packet French Onion soup

Fresh Ground Pepper

Melt butter in saucepan. Sprinkle flour and cook over medium heat with whisk for about 1 minute. Meanwhile, heat milk or cream in microwave or saucepan and set aside. Stir in warmed cream into the flour mixture and whisk continually for about 2 minutes. The mixture will start to become thick. Add packet of French onion soup and stir still combined. Add spinach and fresh ground pepper.

STEAKHOUSE FRIED POTATOES

Serves Four

4 slices bacon cooled and crumbled, grease reserved

1 bag frozen shredded potato, defrosted

1/2 medium onion, diced or grated

Olive oil

Dash of fresh Ground Pepper/Kosher Salt to Taste

Fry bacon in skillet till crisp then drain on paper towel. Crumble bacon when cooled and set aside. Pour leftover bacon grease into separate container, leaving about a tablespoon of the reserved grease. Add onion and crumbled bacon to shredded potato with a dash of salt and pepper in separate bowl. Form four patties and flatten them to about ½ inch thick. Add them to the skillet on medium high heat and cover with lid. Cook for about three minutes on each side then flip to brown.  Serve hot.

Fresh Chipotle Tomato Salsa

3 Florida tomatoes, roughly chopped
2 garlic cloves, minced
1 jalapeno, seeded and minced

1 teaspoon Chipotle sauce
1/2 red onion, fine chopped

½ bunch cilantro, rinsed

½ teaspoon chili powder

½ teaspoon cumin
1 tablespoon olive oil
½  lime, juiced
Pinch Salt and Pepper

Put all ingredients in blender or food processor. Blend on pulse setting until all ingredients combines. This salsa can be served immediately or let sit overnight for the flavors to bloom fully.

Serve with tortilla chips.

Tomato, Roasted Red Pepper and Fresh Mozzarella Bruschetta

2 fresh Florida tomatoes, chopped
¼  cup fresh basil leaves, washed and spun dry, chiffonade
1 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar
2 cloves garlic, peeled, minced

1 fresh mozzarella ball, diced
Kosher salt and freshly ground black pepper
1 large French baguettes, sliced 1-inch thick (about 36 slices)
olive oil spray or olive oil to brush onto bread

Preheat oven to 350 degrees

Mix all ingredients except baguettes into a bowl. Let stand for at least five minutes or until room temperatures so flavors blend.

Slice across baguette to small create discs to serve the tomato mixture. Place discs on cookie sheet and spray or brush lightly with olive oil. Toast in oven till lightly browned, for about five minutes.

Spoon tomato mixture on top of toast or Bruschetta and serve immediately.

Beef Roast with Guinees Gravy and Irish Champ

2-4 lb chuck roast, extra fat removed

1 tablespoon olive oil

salt/pepper to season

3 slices bacon

1 bay leaf

1 sprig thyme

3 garlic clove, chopped

1-2 onions, sliced

1 cup carrots, cubed

1 tablespoon Worcestire sauce

2 tablespoons packed brown sugar or molasses

1 tablespoon Dijon mustard

1 ½  cups beef broth

½ cup Guinees Beer

Preheat oven to 325 degrees or Slow Cooker on Low

Trim excess fat off beef. Season beef on both sides with salt and pepper. Sear beef in hot skillet about five minutes each side or until brown.  Remove from skillet and set aside on plate. Fry bacon in skillet until cooked thoroughly. Place bay leaf, thyme, carrots and onions in crockpot or casserole dish, then place meat and bacon on top. Pour beef broth, Worcestire Sauce, brown sugar and dijon in skillet used to cook the meat and bacon. Heat broth in skillet, scraping up all the beef bits (deglazing the pan). Pour this mixture into the crockpot or slow cooker. Place on low heat for 6-8 hours or unil beef is tender. Once finished, remove meat and vegetable and use wet sauce for the gravy below.

For the Guinness Gravy:
2 tablespoons butter

2 tablespoons flour

1tbsp wholegrain dijon or mustard
½ cupGuinness

1 cup of Juices from Beef Roast casserole
Salt and pepper, to season

Melt butter and add flour to a saucepan on medium hot. Cook flour in butter for about two to five minutes. mustard, guiness and the juice from the Chuck Roast in saucepan.

Irish Champs

2 lbs. potatoes, peeled and cut into 2-inch pieces
1/2 cup whole milk or light cream
5 tbsps. butter
½ cup chopped scallions or fresh chives
Salt and pepper to taste

Boil potatoes in salted water until tender, about 12-15 minutes. Drain and mash. At the same time, in a medium saucepan, combine milk and 4 tbsp. of butter. Heat over medium heat until butter is melted. Add scallions or chives, reduce heat to simmer, and cook about 2 minutes. Add potatoes, salt and pepper and butter to milk mixture and stir until blended. To serve, spoon champ into a bowl or onto a plate, make a well in center, and place pot roast in the middle. Serve at once.

Serves 4

Strawberry Pie

1 Pint Florida Strawberries, green tops cut off

1 Baked Pie Crust

½ cup prepared French Vanilla Pudding

6 ounces Semi-Sweet Chocolate Chips melted

½ cup Apricot Preserves, melted in saucepan

1 splash Cointreau or Brandy

Bake off 1 pie shell according to instructions. Take melted chocolate chips and pour onto the bottom of the pie. Spread the chocolate layer evenly. Let chocolate cool before spreading a thin layer of vanilla pudding on top of the chocolate. Place strawberries stem-side down in one even layer on the pudding layer. Mix melted apricot preserves and Cointreau together and brush on top of strawberries. Chill pie and serve.

Florida Strawberry Salad with Honey-Poppy seed Dressing &

Sugar Toasted Almonds

Serves 2

6-8 large Florida Strawberries, washed, sliced

1 head Boston Butter lettuce

6-8 cherry tomatoes, sliced in half

2 Green Onions, sliced

Sugar Toasted Almonds

1 cup toasted almonds

1/8 cup sugar

1 tablespoon honey

1 tablespoon water

1 tablespoon vegetable oil

Stir together the honey, water and oil in a medium size pan and bring to a boil over medium heat. Stir in the roasted almonds and continue to cook and stir until all the liquid has been absorbed by the nuts (about 5 minutes). Immediately transfer to a medium bowl and sprinkle sugar mixture over all and toss. Spread on wax paper and cool.

Honey Poppy Seed Dressing

• 1 tablespoon Florida Honey
• 1/2 tsp. Dry mustard
• 1/2 sp. ground ginger
• 1/2 tsp. Garlic powder
• 1/2 tsp Poppy seeds
• Zest of 1 Orange
• 1/4 c. Orange juice
• 1/4 c. Mayonnaise

 

Orange Glazed Scallops with Fresh Florida Corn Sauté

Seared Scallops

6 large sea scallops

1 tablespoon olive oil

1 tablespoon Orange Marmalade

1 teaspoon soy sauce

1 tablespoon Mirin Japanese cooking wine (optional) or white wine

1 green onion, sliced

Florida Corn Sauté

2 ears of fresh Florida corn, corn cut off cob

1 slice pancetta, diced (found in your deli department)

¼ cup sweet Florida onion, diced

¼ cup Florida cherry tomatoes, sliced in half

2-3 leaves basil, chiffonade

salt/pepper

Serves 2

Sauté pancetta in skillet. Add onions and sauté till just soft and translucent. Add tomatoes and basil, season with salt and pepper. Serve scallops on top of Corn Sauté.

Mix orange marmalade, soy sauce and Mirin together in small bowl and set aside. Sear scallops in hot sauté pan with olive oil about 2 minutes on each side. Once the second side is cooking, add the orange marmalade mixture and green onion into the same pan of the scallops. Toss scallops in the mixture and take off heat.

Florida Orange and Avocado Salad with Ruby Red Grapefrruit Vinaigrette

Dressing
1 large garlic clove, minced

1/4 cup olive oil or grapeseed oil
1 Shallot, minced ( optional)
1/2 cup grapefruit juice
2 tablespoons local Florida Honey

1 pinch cayenne or red pepper flakes
1 tablespoon Dijon mustard
Salt/Pepper
Salad
2 large navel oranges
1 cups thinly sliced red cabbage
1 Bag watercress (mixed greens can be used)

3 green onions, sliced thinly
2 large avocados, peeled, pitted, cut into chunks

Mix all dressing ingredients in a shaker. Reserve for salad. Prep salad on 4 individual plates and drizzle dressing over top.

Roy's Shrimp Fried Rice  

For the Sauce:

1 Tablespoon Oyster Sauce

1 Tablespoon Teriyaki Sauce

1 Teaspoon Hoisin Sauce

1 Tablespoon Water

For the Rice:

6 each shrimp 16/20

6 oz of cooked Basmati Rice

1 oz of peas

1 oz of diced onions

1 oz of dice red bell pepper

1 oz of diced carrots

1 oz of chopped scallions

1 oz of sesame oil

Seared Ahi Tuna with Lilikoi-Shrimp Salsa

Lilikoi-Shrimp Salsa

1 rip passion fruit, halved

4 ounces extra-large shrimp (about 4) peeled, deveined, and diced

½ tablespoon olive oil

¼ cup minced Maui or other sweet white onion

1 large Roma tomato, peeled, seeded and finely diced

2 tablespoon minced fresh cilantro

1 teaspoon Tabasco sauce

Salt and freshly ground pepper to taste

Tuna

4 (7 ounce) ahi tuna steaks

3 tablespoons peanut oil

Salt and freshly ground black pepper to taste

To prepare the salsa, scoop the seeds and pulp from the passion fruit with a spoon and press it through a fine-mesh sieve.  Reserve the juice (about 1 tablespoon) and discard the seeds and pulp.  Put the shrimp in a small bowl and toss with the olive oil to coat.  Set a dry stainless-steel sauté pan over high heat and, when hot, add the shrimp.  Sear, turning often, until evenly pink, about 1 minute.  Transfer to a non-reactive bowl and add reserved passion fruit juice, onion, tomato, scallion, cilantro, Tabasco sauce, and salt and pepper to taste.  Toss well to combine.  Cover and refrigerate.

To prepare the tuna, put the ahi on a plate, coat with the peanut oil and season with salt and pepper to taste.  Set a dry cast-iron skillet over high heat for 2 to 3 minutes and, when hot, sear the ahi for about 30 seconds on each side for rare, or about 1 ½ minutes on each side for medium-rare.

To plate, transfer the ahi to serving plates and spoon the salsa over the tuna, letting the juices from the salsa run onto the plate.

VALENTINE'S DAY DINNER ASIAN SALMON CAKES with Fennel, Orange, Asian Pear Salad

HEART SHAPED ASIAN SALMON CAKES

1 large egg white
1 tablespoon soy sauce
1/2 teaspoon grated peeled fresh gingerroot
a 3/4-pound piece salmon fillet, poached and shredded
1/2 cup fine fresh whole wheat bread crumbs
2 scallions, chopped fine
1 teaspoon Dijon mustard
1 teaspoon vegetable oil

Mix egg white, soy sauce, mustard and ginger together. Add chopped salmon, bread crumbs and scallions. Either put salmon into heart shaped molds or free form a patty. In a heated and oiled skillet (on medium/high heat), place salmon cakes gently into pan. Sear on one side for about four minutes. Flip and cook another four minutes. Serve immediately.

TIP!

Poaching salmon: poach in enough water to cover the fish. Add some salt and a few lemon slices to the water, which help keep the flesh firm. Heat until you just start to see bubbles, then add the fish. You do NOT want this to boil or bubble a lot - it should be a gentle simmer. Cook until you can flake the fish, or about 6-10 minutes per pound. It may take a bit longer, so keep an eye on it

FENNEL, ORANGE, ASIAN PEAR SALAD with CITRUS VINAIGRETTE

1 bulbs fennel, shaved or sliced thinly  
1 orange, peeled and segmented, plus 1 orange, juiced and zested (only zest half of orange)

1 Asian Pear, sliced
2 teaspoons Dijon mustard
3-4 tablespoons cup extra-virgin olive oil

1 Tablespoon lemon juice

1 tablespoon honey
3 tablespoons sliced almonds, toasted
2 tablespoons chopped fresh mint leaves

kosher salt/pepper

Mix Dijon, olive oil, lemon juice, honey in mixing bowl. Toss in fennel, orange, pear, almonds and mint leaves. Serve under salmon cakes.

YOU ARE WHAT YOU EAT---
Oranges
Beta-cryptoxanthin, beta- and alpha-carotene, lutein (carotenoids) and flavones (flavonoids); vitamin C; potassium; folate; fiber.

Almonds
Plant omega-3 fatty acids; vitamin E; magnesium; fiber; heart-favorable mono- and polyunsaturated fats; phytosterols

Salmon
Omega-3 fatty acids

Phytosterols are plant sterols that chemically resemble cholesterol -- and seem to reduce blood cholesterol. All nuts and seeds, including wheat germ, have phytosterols.

Carotenoids are heart-protective antioxidants in many colorful fruits and veggies. Alpha-carotene, beta-carotene, lutein, and lycopene are carotenoids.

Polyphenols are another set of antioxidants that protect blood vessels, lower blood pressure, reduce LDL "bad" cholesterol. Flavonoid polyphenols include catechins, flavonones, flavonols, isoflavones, reservatrol, and anthocyanins. Non-flavonoid polyphenols include ellagic acid (found in all types of berries).

Omega-3 fatty acids (found inVitamins C and E are antioxidants that protect cells from free radical damage. Magnesium, potassium, and calcium help lower blood pressure. Fiber-rich foods help lower cholesterol levels. Fatty fish like salmon) and alpha-linolenic fatty acids (found in plant foods like walnuts) help boost the immune system, reduce blood clots, and protect against heart attacks. They also increase good HDL levels, lower triglyceride levels, protect arteries from plaque buildup, are anti-inflammatories, and lower blood pressure.

Chef Jon Bailey from The Quarry in Naples

www.thequarrynaples.com (239) 304-0172

Mango Balsamic Glazed Chicken

8oz chicken breast

Glaze:

2 mangos

2 cups balsamic vinegar

1 slice red onion

2 cloves garlic

2 tablespoons Rosewater

1 teaspoon cornstarch mixed with 1 teaspoon water

Salt

White pepper

BOIL SAUCE ITEMS TOGETHER... GRILL OR SAUTE CHICKEN AT THE VERY END ADD THE SAUCE.

 

 

Riesling Baked Grouper

8oz grouper filet

¼ cup Sliced Thompson (green) grapes

3 tablespoons Fine chopped almonds

½ cup Riesling wine

½ cup Heavy cream

2 tablespoons butter

Pinch of Salt

Peck of White pepper

lIGHTLY GREASE DISH...LAYER GRAPES ON THE BOTTOM OF A BAKING DISH. PLACE FILLET OF FISH ON TOP OF GRAPES. POUR CREAM AND WINE OVER FISH FILET. SPRINKLE ALMONDS AND GRAPES ON TOP OF FISH. ADD IN BUTTER PALLETS CUT UP TO MAKE A FEW. BAKE 375 FOR 20 MINUTES

Noodles Italian Cafe & Sushi Bar

Low Carb Salmon Florentine

Yield: two adult portions

2- 8oz Skinless Salmon Filet approx ¾" thick (not salmon steak)

½ cup diced tomatoes

½ cup artichoke hearts

2 cups fresh spinach leaves

1 cup thin sliced Portobello mushrooms

1 tbsp chopped fresh garlic

½ tsp of salt (70%) and pepper (30%) mixture

2 cups of white wine

¼ cup lemon juice

1/3 cup 100% canola oil

Optional - 1 Tbsp of butter or smart choice margarine

(Adding butter/margarine will slightly thicken sauce, add body and additional flavor)

Use large 12"- 14" sauté (frying) pan, coat pan with oil and heat over medium heat until oil is hot. Sauté salmon filet in canola oil, cooking on 1 side for about 3 min.

Turn over salmon filet and add all dry ingredients except spinach to pan, sautéing for about 1 minute. Add wine, lemon, and optional butter stirring lightly with wrist motion.

Cook 2 more minutes and sauce will begin to thicken. Stir in spinach wilting slightly.

Place salmon on plate and sauce. May be served over linguine pasta or rice.

Noodles Italian Cafe & Sushi Bar

Chicken And Broccoli Pasta

(with spicy garlic and oil)

Yield: two adult Portions

 

8-10 -- 2oz. Chicken tenders

4 cups large cut broccoli florets

¼ teaspoon crushed red pepper flakes (add more if you like it very spicy)

2 tablespoons chopped fresh garlic

¾ cup olive oil

¼ teaspoon salt (70%) and pepper (30%) mixture

4 cups cooked penne pasta

Romano or Parmesan cheese for sprinkling on top

Use large 12"-14" sauté (frying) pan, coat pan with oil and heat over medium heat until oil is hot

Lightly dust chicken tenders with flour, sauté in hot oil turning over cooking thoroughly about 3-4 minutes.

Add garlic browning for about 1 minute, remove from heat. Blanch broccoli in boiling water for about 1 minute and drain.

A drained broccoli, crushed red pepper, salt and black pepper and remainder of olive oil.

Drop pasta in boiling water, drain and place on plate. Top with chicken broccoli mixture.

Sprinkle with your choice of cheese.

 

NEW YEAR-NEW YOU! FAST & FIT RECIPES!

With Chef Shelly Connors

Meals in Minutes with No Mess!

Fast and Fit is the way to go if your trying to stick to your Resolution to eat healthier this year. It may sound fancy, but cooking in Parchment Paper-or en Papillotte-is so simple...it not only seals in all the juices and flavors, but the clean up is a cinch!

Fish Chowder "en Papillotte"-(aka Parchment Paper)

Serves 2

2 Fish Filet, white fish preferred

2 shrimp

2 piece bacon, cooked and crumbled

½ package shredded potato or hashbrown

¼ cup frozen corn, thawed

1 tablespoon parsley, chopped

¼ cup sweet onion, chopped

1 clove garlic, sliced

1 can cream of celery or potato soup

salt/pepper

Place ¼ cup of hashbrown on one half of large square piece of parchment or foil, at least 12" x 12". Sprinkle onion, corn, garlic, ¼ can of potato soup on top of potatoes. Place fish, then shrimp on top of potato mixture. Sprinkle chopped bacon and fresh parsley on top and seal parchment or foil. Bake in oven for 10 minutes on 400 degrees.

Chicken and Wild Mushroom en Papillotte (Parchment paper)

2 chicken breast, pounded evenly

1 shallot sliced thinly

2-8 mushrooms, sliced

sprig thyme or sage or parsley

½ cup cannolini white beans or brown rice

½ can cream of potato or celery soup

1 splash of white wine (optional)

salt/pepper

On large parchment square, place white beans, shallots, mushrooms, soup on one half of the paper or foil. Place raw chicken breast on top then the sprigs of herbs. Add splash of wine then salt and pepper. Bake in 400 degree preheated oven for 25 minutes.

 

Low Fat Cream of Roasted Tomato Soup

Tomatoes are packed with lycopene, a cancer fighting antioxidant.

The Fiber supplemented V-8 provides fiber to help you feel more full.

1 Vidalia onion, roughly chopped

2 cloves garlic

1 plum tomato, cut in half

1 cup chicken stock

3 cups High Fiber V-8 Juice

1 can Fire Roasted Diced Tomato

1 can Fat Free Skim Evaporated Milk

1 tablespoon Italian seasoning

1 sprig Fresh Basil

salt/pepper

Preheat oven to 350˚. Place chopped onion, garlic, tomato on baking sheet sprayed with Pam. Roast for one hour.

Place roasted veggies and chicken stock, V-8, fire roasted tomato, milk, Italian seasoning in sauce pan heated on medium-low heat. Using immersion blender, blend all ingredients till smooth. Top with a dollop of fat free sour cream. Use a blender or Cuisinart if you don't have an immersion blender.

HEALTHY TEX MEX "PASTA E FAGIOLE"

Traditional Pasta e Fagiole has high fat ground beef and white flour noodles. This healthy version uses whole wheat macaroni and turkey to save on calories and fat. The red kidney beans are a fantastic source of cholesterol-lowering fiber. The high fiber in Kidney beans prevents blood sugar levels from rising too rapidly after a meal, making these beans a perfect choice for diabetics or people with  insulin resistance or hypoglycemia.

1 tablespoon olive oil

1 cup chopped onion

1 cup carrot chips

1 cup sliced celery

3 garlic cloves, chopped

1 can red kidney beans, drained, rinsed

2 turkey sausage links, casing removed

½ bag frozen corn

2 cans beef  broth

1/2 cup whole wheat elbow macaroni, cooked

1 large can  fire roasted diced tomatoes

chopped parsley, to taste

salt and pepper, to taste

In the morning, dump all ingredients except the whole wheat macaroni into a crockpot. Put on medium setting. Before serving, put in whole wheat macaroni and hour before. 

 PAN SEARED WILD SALMON with CITRUS GLAZE & TERIYAKI SOBA NOODLES

Benefits of Wild Salmon: Higher in Omega 3's, lean protein.

Honey is a better replacement for sugar...it's a lower GI sweetener and high in antioxidants

Ginger is a an anti-inflammatory

SEGMENT #1 Salmon with Citrus Glaze

Serves Two

2 filets of Wild Caught Salmon

Juice of one orange plus zest (or 1/4 cup prepared orange juice)

¼ cup rice vinegar

2 tablespoons reduced-sodium tamari

1 teaspoon toasted sesame oil

1 tablespoon honey

1 teaspoon fresh grated ginger (or 1 teaspoons ground ginger)

Preheat oven to 425˚.

Mix all "wet" ingredients into a zip lock baggie. Pour half of the marinade into a sauce pan. Marinate salmon filets in baggie for minimum of one hour for maximum flavor. Remove salmon from baggie and pat salmon dry. This will ensure your salmon filet will be crisp and not soggy. Place on heated, oven proof sauté pan. Sear flesh side down first for one minute then flip. Place sauté pan in oven for about five to seven minutes to finish off the salmon. While salmon is in oven, cook the remaimnder of the marinade in separate sauce pan and reduce down in half. Drizzle over cooked salmon.

SEGMENT #2  BBQ Teriyaki SOBA NOODLES

Soba noodles are gluten free and high in protein vs. normal wheat pasta. They are high in bioflavanoids- a powerful anti-oxidant.

Broccoli is know to be a cancer fighter, chock full of vitamins and minerals

Serves Two

12 oz. soba noodles, cooked and cooled

2 tablespoons Korean Teriyaki BBQ Sauce or Thai Sweet Chili Sauce

¼ cup broccoli florets, steamed

¼ cup carrot matchsticks, steamed

2 green onions, sliced on a bias

1 teaspoon fresh grated ginger

handful chopped cilantro (optional)

By using bottled Asian sauces, you saves time along with fat grams and calories. Read the nutritional label to ensure your sauce is healthy. Toss chilled soba noodles, Asian BBQ sauce, vegetables together. Place seared salmon on top. Garnish with orange slice or toasted sesame seeds.

Christmas Brunch!

This Christmas brunch idea can be "naughty" or "nice". The low fat and low calorie substitutions are in italics and taste just a good as the full fat version! The grits can be made the day before and shrimp just minutes before serving.   

Cheesy Shrimp & Grits

Serves 4-6

1 cup Quick Grits

3 cups Chicken Stock (use light, reduced sodium)

¼ teaspoon Salt/Pepper

1 tablespoon butter (omit if cooking light)

1/8 cup Parmesan

¼ Cheddar, shredded (use light-skim cheese)

2 Eggs (use 2 cup eggbeaters)

Shrimp, raw, deveined and shelled

1 can Fire Roasted Tomato (Muir Glen or Hunts)

1 tablespoon olive oil or butter

2 Shallots, sliced thinly

½ lb. Pancetta or smoked bacon, diced (or six slices of Turkey bacon)

1 pinch fresh Thyme

½ cup Mascarpone (1/2 cup low fat sour cream)

Splash of Cream (low fat creamer or skim milk)

Splash of Hot Sauce, like Crystal

Salt/Pepper

Ramekins or muffin cups for mold. You can also opt to use a casserole dish if you don't want individual servings. Make grits night before or one hour before serving dish:

Boil chicken stock, grits and salt and pepper. Reduce heat and cover, let cook for another five minutes, stirring occasionally. Remove from heat and add butter, parmesan and cheddar. Stir and add eggs. Grease ramekin or muffin pan with butter (or Pam for lighter version. Pour grits mixture into ramekins in equal portions. Refrigerate ramekins to firm up the grits mold. If using the casserole pan, you can pour into pan then cut into squares before serving.

In skillet, cook shallots, pancetta and shrimp in olive oil for about 1 minute. Add can of diced fire roasted tomatoes, thyme, mascarpone, hot sauce and cream. Cream is to thin out mascarpone to make the sauce. Add salt and pepper to taste. Take off heat immediately so shrimp don't over cook.

Dump molded grits out. Either heat up grits in a skillet in butter and olive oil, or microwave for about 2 minutes. Spoon Shrimp mixture over grits. Enjoy!

TIP: You can top grits with a poached egg then top with shrimp for a yummy eggs benedict style!

 

The typical eggnog can have enough calories and fat to sink a ship! This healthy version is quick, easy and delicious. 

Back in Europe of the 1700s, people liked to keep warm during the cold winters. A drink developed that mixed warm milk and eggs with Sherry or Brandy to keep the chill at bay. This was served in a noggin - a small, wooden mug. This became nicknamed as 'eggnog'.

During the 1800s this became hugely popular in England, especially at Christmastim. This was a classic punch served in large volumes to all holiday visitors. It was served both warm and cold to anyone who came calling during the winter season.

Health Benefits of Nutmeg:

The therapeutic effects of nutmeg stimulates the cardiovascular system, promotes concentration, acts as expectorant, reduces joint inflammation and helps also with liver removing toxins

Eggnog - Healthy Version with Orange Essence

1 ½ cup skim milk

1 can evaporated sweetened fat free milk

¾ cup Egg Substitute, like Egg Beaters

1 teaspoon vanilla extract

1 teaspoon rum extract

pinch nutmeg

Zest of one Orange

Whisk all ingredients in a bowl or pitcher, cover and chill for at least one hour before serving.

TIP: For an extra healthy version, you can replace milk with Silk Vanilla Soymilk

Wassail - the "to your good health" version

1 small apple, peeled and cored

1 orange

2-6 cloves

½ gallon apple cider                   

½ cup pomegranate juice
½ cup sugar, if cider or pomegranate is tart.         
Pinch ground nutmeg 

Pinch allspice

Pinch ground cinnamon or cinnamon twig

Pinch of powdered ginger           

 2 tablespoons brown sugar

Spike orange with cloves. Core and peel apple. Stuff core with brown sugar. Put apple and orange in 8x8 baking pan and roast on 350 degrees for about 40 minutes.

Put baked orange and apple in crackpot. Pour in apple cider, pomegranate juice and spices. Add sugar little by little to sweeten to your liking.

TIP: For a more potent version, 1 cup red wine and ½ cup fine sherry could be added for extra kick!

Benefits of Cinnamon: Scent is known to boost brain function, blood sugar levels control for Type 2 diabetes sufferers, anti-immflamatory.

Benefits of Pomm Juice: reduce cholesterol and blood pressure. High in antioxidants, known to chase down free radicals

Ginger: also an anitamflamatory, settling upset stomachs, blood thinning

Allspice: actually not a blend of spices. Popular in Jamaica, known for settling upset stomachs

Wassail was a Old English term for "be thou well"....villagers and neighbors would wander from house to house with an Ale concoction spiced with exotic special herbs celebrating the Christmas season. The first Wassails were made with Ales because it was mainly consumed by the poor who couldn't afford fine wines and sherry's which are widely used in today's versions.

 Wassail is also credited for the origin of "the toast. The term "toast" either came from the burst of pulp from the roasted crabapples floating on the top or the floating pieces of dipped cakes and breads people would dunk into the Wassail.

Peppermint Pretzels & Almond Bark --Edible Gifts!

Looking for a special gift to give this Holiday? Then stay out of the malls and get into the kitchen! These "Edible Gifts" are so easy, anyone can make them...even your kids. These edible gifts are perfect for a hostess gift, or even a thank you gift for you child's teacher.

White Chocolate Candy Cane Pretzels

1 bag white chocolate chips

1 bag or box candy cane

1 bag pretzel logs

Melt white chocolate over a double broiler. While chocolate is melting, put candy cane in a baggie and crush with a mallet or hammer till slightly crushed. Put crushed candy canes into a bowl.

Stir chocolate until just smooth and remove from heat. Spoon white chocolate over pretzel logs and then sprinkle candy canes over the pretzel log, turning so the entire log is covered. Place on a parchment paper lined cookie sheet and put in the refrigerator until solid. Store finished candies in baggies until ready to give so the pretzels don't stale.

OPTIONS: You can add a teaspoon of peppermint flavoring to the white chocolate to enhance the "mint" flavor. Milk chocolate can also be used instead of white chocolate.

 

White Chocolate Cranberry-Walnut Bark

1 bag white chocolate chips

½ cup walnuts or nuts of your choice

½ cup "Craisins" (dried cranberries)

1 silicone mold, mini muffin tray or cookie sheet

Melt white chocolate over a double broiler. Pour chocolate into molds and sprinkle walnuts and cranberries on top of mold. Put in refrigerator to set. Remove from cold and pop out of molds. You can also pour this mixture onto a non-stick cookie sheet, let cool and then break apart into pieces when cooled.

OPTIONS: You can sauté your walnuts in 1 tablespoon of butter, 1 tablespoon of honey, 1 teaspoon of ginger, 1 teaspoon of cinnamon.  After about five minutes on medium-high heat, you'll be able to smell the walnuts. Remove from heat and pour walnuts on a paper towel to cool.

Holiday Appetizers! 5 Minute Wonders!

NUTTY-CHEESE WRAPPED GRAPES

½ bunch red or white grapes, washed, dried

½ package cream cheese (can use fat free cream cheese)

½ package blue cheese crumbles cheese ( can use low fat blue cheese crumbles)

¼ cup chopped walnuts or pecans

Gently mix cream cheese and blue cheese together in small bowls. Place chopped walnuts in separate bowl. Take about a tablespoon of cheese mixture and form around a grape. Encase grape with cheese mixture and then roll in chopped walnuts till the grape is entirely covered.

Tip! You can use goat cheese instead of blue cheese for a variation or even use pecans or pistachios instead of walnuts.

COBB STUFFED CHERRY TOMATOES

1 pint cherry tomatoes

½ cup low fat cream cheese

2 tablespoon low fat milk or cream

3 tablespoons blue cheese crumbles

½ avocado, diced

3 pieces bacon, cooked and crumbled

4 chives, chopped

1 pinch salt/pepper

Slice the top off cherry tomatoes. Slice a thin slice on bottom of cherry if it needs help to sit up. Mix room temperature cream cheese with milk. Add more milk if needed to get the cream cheese to a smoother consistency. Add blue cheese, diced avocado, bacon and chives. Sprinkle salt and pepper to taste. Gently mix this mixture together and fill each tomato cup. Use either bacon or chopped chives to garnish on top.