Dietitian's tip:Serve these potato skins, which are a very good source of iron, vitamin B-6 and fiber, with chunky salsa. Two tablespoons of salsa adds less than 10 calories.By Mayo Clinic staff
Serves 6
Ingredients
6 large baking potatoes
1 teaspoon olive oil
1 teaspoon chili powder
1/8 teaspoon Tabasco sauce
6 slices turkey bacon, cooked until crisp, chopped
1 medium tomato, diced
2 tablespoons sliced green onions
1/2 cup shredded cheddar cheese
Directions
Preheat the oven to 450 F. Lightly coat a baking sheet with cooking spray.
Scrub potatoes and prick each several times with a fork. Microwave uncovered on high until tender, about 10 minutes. Remove the potatoes from the microwave and place on a wire rack to cool. When cool to the touch, cut each potato in half lengthwise and scoop out the flesh, leaving about 1/4 inch of the flesh attached to the skin. (Save potato flesh for another meal.)
In a small bowl, whisk together the olive oil, chili powder and hot sauce. Brush the olive oil mixture on the insides of the potato skins. Cut each half of the potato skin in half again crosswise. Place the potatoes onto the baking sheet.
In a small bowl gently mix together the turkey bacon, tomato and onions. Fill each potato skin with this mixture and sprinkle each with cheese.
Bake until the cheese is melted and the potato skins are heated through, about 10 minutes. Serve immediately.
Nutritional Analysis (per serving)
Serving size: 4 wedges
Calories 181 Cholesterol 20 mg
Protein 6 g Sodium 199 mg
Carbohydrate 28 g Fiber 5 g
Total fat 5 g Potassium 424 mg
Saturated fat 2 g Calcium 93 mg
Monounsaturated fat 2 g
Recipes
"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin
Thursday, December 22, 2011
Tuesday, December 20, 2011
Cheesy Corn Spoon Bread
Here is another comfort winter dish. I have to watch my husband...he'd make a meal out of it...and not share.
12-15 Servings
Prep: 15 min. Bake: 35 min.
Ingredients
1 medium onion, chopped
1/4 cup butter, cubed
2 eggs
2 cups (16 ounces) sour cream
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (8-1/2 ounces) corn bread/muffin mix
1 medium jalapeno pepper, minced
2 cups (8 ounces) shredded cheddar cheese, divided
Directions
In a large skillet, saute onion in butter until tender; set aside.
In a large bowl, beat the eggs; add sour cream, both cans of corn, salt and pepper. Stir in corn bread mix just until blended. Fold in sauteed onion, jalapeno and 1-1/2 cups of cheese.
Transfer to a greased shallow 3-qt. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 375° for 35-40 minutes or until a toothpick inserted near the center comes out clean; cool slightly. Yield: 12-15 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts: 1 serving (1 each) equals 264 calories, 15 g fat (9 g saturated fat), 77 mg cholesterol, 477 mg sodium, 23 g carbohydrate, 1 g fiber, 7 g protein.
Originally published as Cheesy Corn Spoon Bread in Taste of Home August/September 1999, p29
12-15 Servings
Prep: 15 min. Bake: 35 min.
Ingredients
1 medium onion, chopped
1/4 cup butter, cubed
2 eggs
2 cups (16 ounces) sour cream
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (8-1/2 ounces) corn bread/muffin mix
1 medium jalapeno pepper, minced
2 cups (8 ounces) shredded cheddar cheese, divided
Directions
In a large skillet, saute onion in butter until tender; set aside.
In a large bowl, beat the eggs; add sour cream, both cans of corn, salt and pepper. Stir in corn bread mix just until blended. Fold in sauteed onion, jalapeno and 1-1/2 cups of cheese.
Transfer to a greased shallow 3-qt. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 375° for 35-40 minutes or until a toothpick inserted near the center comes out clean; cool slightly. Yield: 12-15 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts: 1 serving (1 each) equals 264 calories, 15 g fat (9 g saturated fat), 77 mg cholesterol, 477 mg sodium, 23 g carbohydrate, 1 g fiber, 7 g protein.
Originally published as Cheesy Corn Spoon Bread in Taste of Home August/September 1999, p29
Apple Walnut Cake
I first saw this recipe in the October/November 1993 Taste of Home Issue. I make it for just about every winter office pot luck. Always a huge hit. I changed how the cake was baked..tried baking it in a Cast Iron Skillet. I used a #8--- 11" skillet. Be sure that you use a very well seasoned pan using Bakers Secret or Crisco and dust flour so the cake does not stick.
16-20 Servings Prep: 15 min. Bake: 50 min. + cooling
Ingredients
1-2/3 cups sugar
2 eggs
1/2 cup canola oil
2 teaspoons Spice Islands® pure vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
4 cups chopped unpeeled apples
1 cup chopped walnuts
FROSTING
2 packages (3 ounce each) cream cheese, softened
3 tablespoons butter, softened
1 teaspoon Spice Islands® pure vanilla extract
1-1/2 cups confectioners' sugar
Directions
In a large bowl, beat sugar and eggs. Add oil and vanilla; mix well.
Combine the flour, baking soda, cinnamon, salt and nutmeg; gradually
add to sugar mixture, mixing well. Stir in apples and walnuts. Pour
into a greased and floured 13-in. x 9-in. baking pan. Bake at
350° for 50-55 minutes or until a toothpick comes out clean.
Cool on a wire rack.
For frosting, beat cream cheese, butter and vanilla in a bowl.
Gradually add confectioners' sugar until the frosting has reached
desired spreading consistency. Frost cooled cake. Yield: 16-20
servings.
Nutrition Facts: 1 serving (1 piece) equals 283 calories, 13 g fat (3 g saturated fat), 31 mg cholesterol, 281 mg sodium, 40 g carbohydrate, 1 g fiber, 4 g protein.
16-20 Servings Prep: 15 min. Bake: 50 min. + cooling
Ingredients
1-2/3 cups sugar
2 eggs
1/2 cup canola oil
2 teaspoons Spice Islands® pure vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
4 cups chopped unpeeled apples
1 cup chopped walnuts
FROSTING
2 packages (3 ounce each) cream cheese, softened
3 tablespoons butter, softened
1 teaspoon Spice Islands® pure vanilla extract
1-1/2 cups confectioners' sugar
Directions
In a large bowl, beat sugar and eggs. Add oil and vanilla; mix well.
Combine the flour, baking soda, cinnamon, salt and nutmeg; gradually
add to sugar mixture, mixing well. Stir in apples and walnuts. Pour
into a greased and floured 13-in. x 9-in. baking pan. Bake at
350° for 50-55 minutes or until a toothpick comes out clean.
For frosting, beat cream cheese, butter and vanilla in a bowl.
Gradually add confectioners' sugar until the frosting has reached
desired spreading consistency. Frost cooled cake. Yield: 16-20
servings.
Nutrition Facts: 1 serving (1 piece) equals 283 calories, 13 g fat (3 g saturated fat), 31 mg cholesterol, 281 mg sodium, 40 g carbohydrate, 1 g fiber, 4 g protein.
Sunday, December 18, 2011
Cantonese Meatballs
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 to 6 servings
Cook Time: 30 minutes
Yield: 4 to 6 servings
2 cups chicken broth
3 tablespoons dry sherry
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
12 ounces lean ground pork
2 slices lean bacon, coarsely chopped
1 egg
2 teaspoons chopped cilantro
1 teaspoon minced ginger
2 tablespoons dry sherry
1 tablespoon soy sauce
1/4 cup Argo® or Kingsford’s® Corn Starch
3 to 4 cups Mazola® Corn Oil
12 shiitake mushrooms, stems removed
1 pound Napa cabbage, cut into 3-inch pieces
1 medium carrot, thinly sliced
4 ounces snow peas, trimmed and halved diagonally
1 tablespoon Argo® or Kingsford’s® Corn Starch mixed with 1/4 cup water
Combine broth, sherry, light and dark soy sauces in a small bowl; set aside.
Combine pork, bacon, egg, cilantro, ginger, sherry, soy sauce and corn starch in a large bowl. Divide mixture into 12 equal portions. Roll each into a ball.
Heat oil in a wok or large deep skillet to 375°F. Cook meatballs in batches for 3 minutes or until golden brown. Lift out and drain on paper towels.
Transfer meatballs to a large pot. Pour sauce over meatballs and bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes.
Add mushrooms, cabbage and carrot; cover and simmer for 8 minutes. Add snow peas, cover, and simmer for 2 minutes or until tender-crisp.
Stir corn starch mixture until smooth. Add to meatballs; cook and stir until sauce boils and thickens.
Copyright © 2008. ACH Food Companies, Inc. All rights reserved
3 tablespoons dry sherry
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
12 ounces lean ground pork
2 slices lean bacon, coarsely chopped
1 egg
2 teaspoons chopped cilantro
1 teaspoon minced ginger
2 tablespoons dry sherry
1 tablespoon soy sauce
1/4 cup Argo® or Kingsford’s® Corn Starch
3 to 4 cups Mazola® Corn Oil
12 shiitake mushrooms, stems removed
1 pound Napa cabbage, cut into 3-inch pieces
1 medium carrot, thinly sliced
4 ounces snow peas, trimmed and halved diagonally
1 tablespoon Argo® or Kingsford’s® Corn Starch mixed with 1/4 cup water
Combine broth, sherry, light and dark soy sauces in a small bowl; set aside.
Combine pork, bacon, egg, cilantro, ginger, sherry, soy sauce and corn starch in a large bowl. Divide mixture into 12 equal portions. Roll each into a ball.
Heat oil in a wok or large deep skillet to 375°F. Cook meatballs in batches for 3 minutes or until golden brown. Lift out and drain on paper towels.
Transfer meatballs to a large pot. Pour sauce over meatballs and bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes.
Add mushrooms, cabbage and carrot; cover and simmer for 8 minutes. Add snow peas, cover, and simmer for 2 minutes or until tender-crisp.
Stir corn starch mixture until smooth. Add to meatballs; cook and stir until sauce boils and thickens.
Copyright © 2008. ACH Food Companies, Inc. All rights reserved
Saturday, December 3, 2011
Olive Oil Pound Cake With Coffee Cream
Submitted by the 
The intensity of the olive oil flavor in this rich cake depends on the oil you use. It is great served solo or add a decadent dollop of Coffee Cream. From Bourbon Steak pastry chef Catherine Schimenti, who bakes them in a mini Bundt pans for individual servings.
Ingredients:
Coffee Cream:
2 cups heavy whipping cream
3 ounces dark-roasted whole coffee beans, about 1 1/3 cup
1/4 cup + 2 tablespoons sugar
Cake:
1 1/2 cups + 2 tablespoons flour
Pinch kosher salt
1/2 teaspoon baking soda
1 1/2 cups + 1 tablespoon sugar
7 ounces (14 tablespoons) unsalted butter, softened
4 large eggs
2 ounces (5 1/2 tablespoons) good fruity extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon vanilla extract
Instructions:
For the coffee cream: Combine 1 cup of cream, the sugar and coffee beans in a small pot then bring to a boil. Remove from heat, scrape cream and coffee beans into a large bowl, then place bowl in an ice bath; steep 30 minutes. Add second cup of cream, cool completely in the refrigerator.
While cakes are baking or just before serving, strain out and discard coffee beans. Whip to stiff peaks and refrigerate until ready to use.
For the cakes: With rack in the center, preheat oven to 325 degrees.
Coat a loaf pan or Bundt pan generously with pan spray. Sift together the flour, salt and baking soda; set aside.
Place sugar and butter in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed - stopping to occasionally scrape - until mixture is a yellowish cream color with a light, almost fluffy texture, about 5 minutes.
Continue to beat as you add the eggs one at a time, occasionally scraping sides of the bowl; fully incorporate before adding the next egg. With machine running, add olive oil, lemon juice and vanilla extract - mix until well combined.
Add dry ingredients to butter-egg mixture; mix on medium-low speed just until combined - do not overmix. Be sure to scrape the bottom of mixing bowl where flour tends to collect.
Fill prepared pan and bake for 55 to 70 minutes (depending on pan shape) or until a skewer inserted into the center comes out clean. Set aside to cool slightly before turning cake out of the pan. Serve with Coffee Cream.
Nutrition Information:
Per serving: 496 calories, 4 g protein, 47 g carbohydrate, 34 g fat (18 g saturated), 126 mg cholesterol, 80 mg sodium, 0 g fiber.
Course: Dessert
Yields: Serves 12
The intensity of the olive oil flavor in this rich cake depends on the oil you use. It is great served solo or add a decadent dollop of Coffee Cream. From Bourbon Steak pastry chef Catherine Schimenti, who bakes them in a mini Bundt pans for individual servings.
Ingredients:
Coffee Cream:
2 cups heavy whipping cream
3 ounces dark-roasted whole coffee beans, about 1 1/3 cup
1/4 cup + 2 tablespoons sugar
Cake:
1 1/2 cups + 2 tablespoons flour
Pinch kosher salt
1/2 teaspoon baking soda
1 1/2 cups + 1 tablespoon sugar
7 ounces (14 tablespoons) unsalted butter, softened
4 large eggs
2 ounces (5 1/2 tablespoons) good fruity extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon vanilla extract
Instructions:
For the coffee cream: Combine 1 cup of cream, the sugar and coffee beans in a small pot then bring to a boil. Remove from heat, scrape cream and coffee beans into a large bowl, then place bowl in an ice bath; steep 30 minutes. Add second cup of cream, cool completely in the refrigerator.
While cakes are baking or just before serving, strain out and discard coffee beans. Whip to stiff peaks and refrigerate until ready to use.
For the cakes: With rack in the center, preheat oven to 325 degrees.
Coat a loaf pan or Bundt pan generously with pan spray. Sift together the flour, salt and baking soda; set aside.
Place sugar and butter in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed - stopping to occasionally scrape - until mixture is a yellowish cream color with a light, almost fluffy texture, about 5 minutes.
Continue to beat as you add the eggs one at a time, occasionally scraping sides of the bowl; fully incorporate before adding the next egg. With machine running, add olive oil, lemon juice and vanilla extract - mix until well combined.
Add dry ingredients to butter-egg mixture; mix on medium-low speed just until combined - do not overmix. Be sure to scrape the bottom of mixing bowl where flour tends to collect.
Fill prepared pan and bake for 55 to 70 minutes (depending on pan shape) or until a skewer inserted into the center comes out clean. Set aside to cool slightly before turning cake out of the pan. Serve with Coffee Cream.
Nutrition Information:
Per serving: 496 calories, 4 g protein, 47 g carbohydrate, 34 g fat (18 g saturated), 126 mg cholesterol, 80 mg sodium, 0 g fiber.
Course: Dessert
Yields: Serves 12
Cherry Cola Bbq Sauce
Submitted by the
Adapted from a Rick Rogers' recipe in Bon Appetit, this sweet sauce has a kick and is great mixed into pulled pork (see recipe link at right) but also can be served alongside grilled meats. Make this up to two weeks ahead and store in the fridge.
Ingredients:
1 tablespoon vegetable oil
1 cup finely minced onion
1 teaspoon kosher salt
Freshly ground pepper
2 garlic cloves, minced
10 ounces cherry preserves or jam
1 can cherry cola (1 1/2 cups)
1/3 cup brown sugar
1/4 cup balsamic vinegar
1 cup sweet chili sauce
1 teaspoon Tabasco
Instructions:
Heat oil in a medium sized saucepan over medium heat. Add the onions, salt and a few grinds of pepper and cook until translucent, about 10 minutes. Add the garlic and cook 2 minutes more. Whisk in the jam, cola, sugar, vinegar and chili sauce. Bring to a boil, reduce to a simmer and cook about 1 hour, stirring frequently, until the sauce reduces and naps the back of a spoon. Add Tabasco and adjust seasoning. Refrigerate up to a week.
Nutrition Information:
Per 1/4 cup: 248 calories, 1 g protein, 59 g carbohydrate, 2 g fat 0 g saturated), 0 mg cholesterol, 683 mg sodium, 1 g fiber.
Course: Sauce
Yields: Makes about 2 cups
Adapted from a Rick Rogers' recipe in Bon Appetit, this sweet sauce has a kick and is great mixed into pulled pork (see recipe link at right) but also can be served alongside grilled meats. Make this up to two weeks ahead and store in the fridge.
Ingredients:
1 tablespoon vegetable oil
1 cup finely minced onion
1 teaspoon kosher salt
Freshly ground pepper
2 garlic cloves, minced
10 ounces cherry preserves or jam
1 can cherry cola (1 1/2 cups)
1/3 cup brown sugar
1/4 cup balsamic vinegar
1 cup sweet chili sauce
1 teaspoon Tabasco
Instructions:
Heat oil in a medium sized saucepan over medium heat. Add the onions, salt and a few grinds of pepper and cook until translucent, about 10 minutes. Add the garlic and cook 2 minutes more. Whisk in the jam, cola, sugar, vinegar and chili sauce. Bring to a boil, reduce to a simmer and cook about 1 hour, stirring frequently, until the sauce reduces and naps the back of a spoon. Add Tabasco and adjust seasoning. Refrigerate up to a week.
Nutrition Information:
Per 1/4 cup: 248 calories, 1 g protein, 59 g carbohydrate, 2 g fat 0 g saturated), 0 mg cholesterol, 683 mg sodium, 1 g fiber.
Course: Sauce
Yields: Makes about 2 cups
Sunday, November 27, 2011
Turkey & Wild Rice Soup
Time: 10 minutes
Cook Time: 1 hour
Yield: 12 servings
2 tablespoons olive oil
1 medium onion, chopped
1 cup chopped celery
1 cup thinly sliced carrots
8 cups chicken broth
2/3 cup (4 ounces) wild rice
1 cup water
1/3 cup Argo® Corn Starch
1-1/2 teaspoons Spice Islands® Poultry Seasoning
2 cups cooked, chopped turkey OR chicken
1 can (12 ounces) evaporated milk
4 ounces Swiss cheese, sliced OR shredded
1/4 cup sherry (optional)
Sauté onion, celery and carrots in olive oil in a large pot over medium heat for 3 to 5 minutes or until onions are translucent.
Stir in chicken broth and wild rice; simmer for 45 minutes.
Combine water and corn starch in small bowl; stir until smooth. Pour mixture into soup pot. Continue cooking until soup thickens slightly, about 5 minutes.
Add poultry seasoning, turkey, milk and cheese. Heat an additional 1 to 2 minutes, or until cheese is melted. Stir in sherry, if desired.
http://www.argostarch.com/recipe_details_text.asp?id=1479
Cook Time: 1 hour
Yield: 12 servings
2 tablespoons olive oil
1 medium onion, chopped
1 cup chopped celery
1 cup thinly sliced carrots
8 cups chicken broth
2/3 cup (4 ounces) wild rice
1 cup water
1/3 cup Argo® Corn Starch
1-1/2 teaspoons Spice Islands® Poultry Seasoning
2 cups cooked, chopped turkey OR chicken
1 can (12 ounces) evaporated milk
4 ounces Swiss cheese, sliced OR shredded
1/4 cup sherry (optional)
Sauté onion, celery and carrots in olive oil in a large pot over medium heat for 3 to 5 minutes or until onions are translucent.
Stir in chicken broth and wild rice; simmer for 45 minutes.
Combine water and corn starch in small bowl; stir until smooth. Pour mixture into soup pot. Continue cooking until soup thickens slightly, about 5 minutes.
Add poultry seasoning, turkey, milk and cheese. Heat an additional 1 to 2 minutes, or until cheese is melted. Stir in sherry, if desired.
http://www.argostarch.com/recipe_details_text.asp?id=1479
Subscribe to:
Comments (Atom)