Sunday, January 31, 2010

♥Salmon Fillets with Orange Glaze and Rosemary♥

If you are anything like the rest of America you have vowed to finally lose those last ten pounds. Today I am sharing what is the best blend of low calorie, nutrient rich salmon and a little hint of sweet pleasure. Indulge yourself with this dish - it's allowed

* 4 (6-ounce) salmon fillets (1 inch thick)
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* Cooking spray
* 2 tablespoons minced shallots
* 1/4 cup dry white wine
* 1/2 teaspoon chopped fresh rosemary
* 3/4 cup fresh orange juice (about 2 oranges)
* 1 tablespoon maple syrup


1. Sprinkle fillets evenly with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fillets; cook 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from pan.

2. Recoat pan with cooking spray. Add shallots; sauté 30 seconds. Stir in wine and rosemary; cook 30 seconds or until liquid almost evaporates. Add juice and syrup; bring to a boil, and cook 1 minute. Return fillets to pan; cook 1 minute on each side or until thoroughly heated.

Seasoned haricots verts: Cook 1 pound haricots verts in boiling water 3 minutes or until crisp-tender. Drain; rinse with cold water. Pat dry. Combine with 1/3 cup chopped roasted red bell pepper and 1/4 cup toasted pine nuts. Combine 2 tablespoons red wine vinegar, 1/8 teaspoon salt, 1/8 teaspoon pepper, and 1/8 teaspoon dry mustard. Toss with bean mixture.

Sunday, January 24, 2010

♥Valentine Divinity with Pecan Crowns♥

With Valentine's Day just around the corner I thought it might be fun for all of us to make something for the object of our affection instead of buying it. This way we will give a little more of ourselves and with the direction our world is spinning lately, I think we all need to feel more connected to each other. Don't you?


* 2 1/2 cups sugar
* 1/2 cup water
* 1/2 cup light corn syrup
* 1/4 teaspoon salt
* 2 egg whites
* 1 teaspoon vanilla extract
* 1 cup chopped pecans, toasted
* Garnish: toasted pecan halves


Cook first 4 ingredients in a heavy 2-quart saucepan over low heat until sugar dissolves and a candy thermometer registers 248° (about 15 minutes). Remove syrup mixture from heat.

Beat egg whites at high speed with an electric mixer until stiff peaks form. Pour half of hot syrup in a thin stream over egg whites, beating constantly at high speed, about 5 minutes.

Cook remaining half of syrup over medium heat, stirring occasionally, until a candy thermometer registers 272° (about 4 to 5 minutes). Slowly pour hot syrup and vanilla extract over egg white mixture, beating constantly at high speed until mixture holds its shape (about 6 to 8 minutes). Stir in 1 cup chopped pecans.

Drop mixture quickly by rounded teaspoonfuls onto lightly greased wax paper. Garnish, if desired. Cool.

Wednesday, January 20, 2010

♥EZ Whipped Cream Tiramisu♥

I ♥ this stuff - I just ♥ it! However, when I want to make it I always find that I don't have all of the ingredients at hand and that would mean a trip to the grocery store when I really don't need to buy anything but one, little item, so I go without and put Tiramisu out of my mind.

What makes this recipe so special is that I generally have all of the ingredients at hand Now, I'm not one to say that this is 'just like' the much more complex recipe that I whip together for special occasions but this sure is good in a pinch when the cold winds blow and I want to sit by a fire with a cup of coffee and a serving of Tiramisu. 


1-1/3 cups milk
1-1/4 cups whipping cream
2 Tbsp. instant coffee crystals
6 eggs, lightly beaten
2/3 cup granulated sugar
1/3 cup packed brown sugar
2 tsp. vanilla
8 cups torn French bread slices (about 12 slices)
1/3 cup powdered sugar
1 recipe Cream Cheese Topper (recipe below)


1. Preheat oven to 375 degrees F. In large bowl stir together milk, whipping cream, and coffee crystals until coffee is dissolved. Reserve 1 tablespoon milk mixture; set aside.

2. Stir eggs, the sugars, and vanilla into milk mixture. Stir in bread pieces until moistened. Evenly divide among eight ungreased 6-ounce ramekins or custard cups, filling each almost full. Place on a 15x10x1-inch baking pan.

3. Bake 30 minutes or until puffed, set, and a knife inserted near center comes out clean. Transfer to wire rack (puddings will fall slightly as they cool).

4. In small bowl combine powdered sugar and reserved 1 tablespoon milk mixture; stir until smooth. Drizzle over bread pudding. Dollop with Cream Cheese Topper. Makes 8 servings.

5. Cream Cheese Topper: In a medium mixing bowl beat 3/4 cup whipping cream; 1 ounce cream cheese, softened; and 1 tablespoon powdered sugar on medium until soft peaks form. Makes about 1-1/2 cups.

Wednesday, January 13, 2010

♥Decadent White Hot Chocolate♥

It's everything we love about dessert, only more portable and fun to hold in your hands. This recipe is for one serving, so, you'll need to do some math if you are making this for a crowd. I'm only one of me☺so I only make one cup☺

Makes 1 serving


* 3/4 cup whole milk
* 2 tablespoons white chocolate chips
* 2 tablespoons vanilla
* 1 1/2 tablespoons miniature marshmallows
* 1/8 teaspoon unsweetened cocoa powder


1. Heat milk in a small saucepan over medium heat until very hot. Add white chocolate chips and whisk until melted.

2. Pour vanilla into a heatproof glass, add warm milk, top with marshmallows, and dust with cocoa powder.

Monday, January 11, 2010

♥Pear Bacon Salad with Raspberry Cream Dressing♥

I love this salad. I love to make it - chopping and tearing and grating its ingredients. There's just something about puttering around in the kitchen during the cold, winter months that is comforting to me. This salad is not only pretty to look at - it is absolutely delicious!


3/4 cup sour cream
1/4 cup raspberry preserves
3 tablespoons red wine vinegar
1/8 teaspoon Dijon mustard
4 firm, ripe pears
2 tablespoons lemon juice
1 head Bibb lettuce, torn
1 small head romaine lettuce, torn
1/2 cup freshly shredded Parmesan cheese
6 bacon slices, cooked and crumbled
1/2 cup fresh raspberries


Whisk together first 4 ingredients. Set dressing aside. Peel pears, if desired; quarter pears. Brush with lemon juice. Arrange lettuce on 4 plates. Arrange pear quarters over lettuce. Drizzle with dressing; sprinkle with cheese, bacon, and raspberries.

Tuesday, January 5, 2010

♥Butter and nutty rich Brownie Bites♥

OK, so we all want to lose weight this year. I get it. BUT, that doesn't mean you can't pop a little treat into your mouth with a cuppa' every now and then. If you don't you may binge and that is not a good thing! So, make up a batch of these easy-to-do goodies. I promise, you'll be happy that you did


* 1/3 cup applesauce
* 2 eggs
* 1 tablespoon water
* 1 (16.7-ounce) package double fudge brownie mix (such as Duncan Hines)
* cooking spray (I ♥ Baker's Edge)
* 3 tablespoons melted butter
* 1/3 cup finely chopped walnut pieces, toasted


Preheat oven to 350°.

Combine first 4 ingredients (including fudge packet from mix), stirring well. Spread into an 8-inch square baking pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted near edge of pan comes out clean. Cool in pan on a wire rack.

Crumble brownies; place in a food processor. Add butter; process until mixture forms a ball (about 30 seconds).

Shape brownie mixture into 24 balls, about 1 1/2 tablespoons each. Place nuts in a shallow bowl. Roll balls in nuts, pressing gently to coat.

Note: Store balls in an airtight container at room temperature.

♥Baked - not fried - Chicken Tortillas with a healthy twist♥

So quick and so easy and so good and so comforting on a cold, winter evening when all you want to do is sit down to a meal that will fill your belly and feed your soul. This is a dish even the kids love!


  • 1  cup  bottled salsa, divided
  • 1  (8-ounce) carton low-fat sour cream
  • 6  (10-inch) flour tortillas
  • 1 1/2  cups  chopped cooked chicken breast (about 3/4 pound)
  • 1/3  cup  chopped tomato
  • 1/3  cup  chopped green or red bell pepper
  • 1/4  cup  chopped onion
  • Cooking spray
  • 3/4  cup  (3 ounces) shredded reduced-fat cheddar cheese


Preheat oven to 350°.
Combine 1/2 cup salsa and sour cream in a small bowl, and spread evenly over each tortilla. Divide chicken, tomato, bell pepper, and onion evenly down center of each tortilla, and roll up. Place rolls, seam sides down, in an 11 x 7-inch baking dish coated with cooking spray. Top with 1/2 cup salsa. Bake at 350° for 15 minutes. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts.