This is a sandwich that is a gourmet dinner! And the best part - this sandwich, with a salad, is a complete a VERY filling meal for around 500 calories! Now that's something good!
Serves 4
4 boneless Beef Ribeye or sirloin steaks, cut 3/8 inch thick (1 to 1 1/2 lbs)
Sea Salt (freshly ground)
Black Pepper (freshly ground)
Laughing cow Light garlic-Herb Cheese (4 triangles)
Roasted Red Peppers (you can buy these in a jar, but I have a quick way to make them better at home! See below!)
Baby Spinach (fresh, of Course!)
8 slices fresh sourdough bread (I personally love Sara Lee!)
1 sweet onion
To make your own roasted red peppers:
Cut red pepper into 1/4 inch strips
lightly sprinkle with kosher salt, fresh ground black pepper, and about 1/4 teaspoon olive oil
place in single layer on baking sheet
place in oven on 450 for 20 - 25 minutes
Much better than from a jar!
Season Steaks with Salt and Pepper.
Toast Bread Lightly, while still warm, sread cheese on bread
slice onion into thin strips
put onion, spinach, and red peppers between bread
Heat large non-stick skillet over medium-high heat. Cook steaks 1 - 1 1/2 minutes per side, do not over cook.
Put steak between bread -
ENJOY!!!!
Friday, October 2, 2009
Thursday, October 1, 2009
Yummy Tuna Salad on English Muffin!
I know everyone knows how to make tuna, but sometimes we can forget Tuna is supposed to be a healthy dish with all the mayo and junk we add to it! I came up with this figure friendly way to really enjoy tuna!
1 small can of tuna
1/4 teaspoon Miracle whip
2 dill hamburger pickle slices
1 english Muffin
2 slices colby jack cheese
Tabasco
slice English Muffin in half
in small bowl, mix tuna and 1/4 teaspoon of Miracle whip (tuna will seem dry, but it will be o/k...trust me!) Salt and pepper to taste (try to avoid salt, if you must, use a small amount of sea salt!)
Turn broiler on high
on baking sheet, put English muffin halves, cut side up
put 1/2 of tuna on each english muffin
place pickle slice in center of tuna
put slice of Colby Jack cheese on top of each muffin
Place under broiler until cheese is completely melted
Take out of oven, add Tabasco to taste, and enjoy!
This is a great lunch with fresh fruit, very low in fat, and somehow the pickle takes away from the dryness of the tuna - I don't know how, but it works!
1 small can of tuna
1/4 teaspoon Miracle whip
2 dill hamburger pickle slices
1 english Muffin
2 slices colby jack cheese
Tabasco
slice English Muffin in half
in small bowl, mix tuna and 1/4 teaspoon of Miracle whip (tuna will seem dry, but it will be o/k...trust me!) Salt and pepper to taste (try to avoid salt, if you must, use a small amount of sea salt!)
Turn broiler on high
on baking sheet, put English muffin halves, cut side up
put 1/2 of tuna on each english muffin
place pickle slice in center of tuna
put slice of Colby Jack cheese on top of each muffin
Place under broiler until cheese is completely melted
Take out of oven, add Tabasco to taste, and enjoy!
This is a great lunch with fresh fruit, very low in fat, and somehow the pickle takes away from the dryness of the tuna - I don't know how, but it works!
Back! Here's a grilled Romaine salad that's yummy and healthy!
WEll, I've been robbed, moving, and out of town once again having a memorial to celebrate my beautiful sons life....I have quite a bit of catching up to do! I know most of my recipes aren't exactly weight friendly, so here is one of my new favorites I came up with to take the blah out of salad...Hope you enjoy as much as I do!
Heart of Romaine grilled Salad
1 heart of romaine
light blue cheese dressing
fresh parmesian cheese (not grated, you are goint to want to do that yourself!)
1/2 teaspoon fresh ground pepper
1/2 teaspoon good olive oil
Heat a grill pan on your stove top
Take a rinsed heart of romaine, and cut it in half, with the stem attached, make sure it is dried well
in a small bowl, mix te olive oil and 1/4 teaspoon fresh ground black pepper
with a brush, brush the flat, cut sides of the Romaine with the olive oil and black pepper, and place cut side down in the hot grill pan
You should hear a sizzle....leave in grill pan for 3 - 5 minutes....you want the lettuce to be dark brown and crisping on the cut side...sprinkle pepper on un-cut side ( I also like a small sprinkle of Kosher salt on the un-cut side!) - do not turn lettuce
Remove roamine from grill pan and place grilled side up on plate.
Grate parmesian with microplane over hot grilled side. It will begin to melt immediately.
spoon Lite Blue Cheese dressing over Parmesian cheese. Using remaining pepper season to taste.
ENJOY!!!
Heart of Romaine grilled Salad
1 heart of romaine
light blue cheese dressing
fresh parmesian cheese (not grated, you are goint to want to do that yourself!)
1/2 teaspoon fresh ground pepper
1/2 teaspoon good olive oil
Heat a grill pan on your stove top
Take a rinsed heart of romaine, and cut it in half, with the stem attached, make sure it is dried well
in a small bowl, mix te olive oil and 1/4 teaspoon fresh ground black pepper
with a brush, brush the flat, cut sides of the Romaine with the olive oil and black pepper, and place cut side down in the hot grill pan
You should hear a sizzle....leave in grill pan for 3 - 5 minutes....you want the lettuce to be dark brown and crisping on the cut side...sprinkle pepper on un-cut side ( I also like a small sprinkle of Kosher salt on the un-cut side!) - do not turn lettuce
Remove roamine from grill pan and place grilled side up on plate.
Grate parmesian with microplane over hot grilled side. It will begin to melt immediately.
spoon Lite Blue Cheese dressing over Parmesian cheese. Using remaining pepper season to taste.
ENJOY!!!
Thursday, September 3, 2009
Pan Fried Brussell Sprouts
If you thought you hated Brussell Sprouts, you've never had them like this!
You will need:
2 Slices of Bacon (I suggest using the frozen cut-down method I described in the stuffed mushroom recipe)
1 pound Brussell sprouts, ends trimmed, cut in half, stem to top
1 teaspoon olive oil
1/4 teaspoon fresh cracked black pepper
1/4 teaspoon kosher salt
Brown bacon in pan, remove and set aside on paper toewel
place brussell sporouts, cut side down in bacon fat in skillett
sprinkle with salt, pepper, and olive oil
stir after 5 minutes, continue to tosh brussell sprouts in skillett
Brussell sprouts are done when they have gotten brown on cut side
Add bacon back into skillett, stir together and cook an additional 5 minutes
Salt and pepper additionally to taste
ENJOY!
You will need:
2 Slices of Bacon (I suggest using the frozen cut-down method I described in the stuffed mushroom recipe)
1 pound Brussell sprouts, ends trimmed, cut in half, stem to top
1 teaspoon olive oil
1/4 teaspoon fresh cracked black pepper
1/4 teaspoon kosher salt
Brown bacon in pan, remove and set aside on paper toewel
place brussell sporouts, cut side down in bacon fat in skillett
sprinkle with salt, pepper, and olive oil
stir after 5 minutes, continue to tosh brussell sprouts in skillett
Brussell sprouts are done when they have gotten brown on cut side
Add bacon back into skillett, stir together and cook an additional 5 minutes
Salt and pepper additionally to taste
ENJOY!
Crab Stuffed Mushrooms
This recipe serves 2 as a side dish. Just adjust by doubling according to appetites or number of people....
What you will need:
1 cluster snow crab legs
4 white button mushrooms (large)
2 - 3 slices of bacon (tip below on how to get perfect bacon for this!)
2 garlic cloves
1/4 cup chopped onions
1/4 cup plain breadcrumbs
1/4 fresh grated parmesian cheese
Start by steaming crab cluster...set aside to cool
Pre-heat oven to 350
spray baking sheet with non-stick spray
Clean mushrooms with a damp cloth, remove stems, set aside (you will use these) - take spoon and clean out as much of mushroom cap as possible
Bacon - Here's a tip - I keep bacon in the freezer, when I need it to flavor a dish, I cut down on the bacon - two cuts down, each about 1/2 inch thick, equals roughly two slices of bacon...
Brown bacon in a skillet - if you use the method above, you will have to seperate the pieces as the bacon starts to defrost and brown...
Remove bacon from skillet and place on paper towel to drain once it is brown and crunchy
Place onions, chopped mushroom stems and Garlic in bacon fat left in pan (I never said this was healthy!)
sautee until tender
remove from heat, place bacon bits, mushrooms, garlic and onions in large bowl
crack crab legs and place shredded crab meat in bowl with bacon, onions, and garlic - mix together
Take mixture and place heaping spoonful in each mushroom cap
Top each mushroom cap with spoonful of breadcrumbs and parmesian cheese
Place on baking sheet - if mushrooms want to roll, cut small slice off mushroom cap so it will stand straight
Place in oven and bake for 20 - 25 minutes or unitl breadcrumbs and parmesian cheese begin to brown
What you will need:
1 cluster snow crab legs
4 white button mushrooms (large)
2 - 3 slices of bacon (tip below on how to get perfect bacon for this!)
2 garlic cloves
1/4 cup chopped onions
1/4 cup plain breadcrumbs
1/4 fresh grated parmesian cheese
Start by steaming crab cluster...set aside to cool
Pre-heat oven to 350
spray baking sheet with non-stick spray
Clean mushrooms with a damp cloth, remove stems, set aside (you will use these) - take spoon and clean out as much of mushroom cap as possible
Bacon - Here's a tip - I keep bacon in the freezer, when I need it to flavor a dish, I cut down on the bacon - two cuts down, each about 1/2 inch thick, equals roughly two slices of bacon...
Brown bacon in a skillet - if you use the method above, you will have to seperate the pieces as the bacon starts to defrost and brown...
Remove bacon from skillet and place on paper towel to drain once it is brown and crunchy
Place onions, chopped mushroom stems and Garlic in bacon fat left in pan (I never said this was healthy!)
sautee until tender
remove from heat, place bacon bits, mushrooms, garlic and onions in large bowl
crack crab legs and place shredded crab meat in bowl with bacon, onions, and garlic - mix together
Take mixture and place heaping spoonful in each mushroom cap
Top each mushroom cap with spoonful of breadcrumbs and parmesian cheese
Place on baking sheet - if mushrooms want to roll, cut small slice off mushroom cap so it will stand straight
Place in oven and bake for 20 - 25 minutes or unitl breadcrumbs and parmesian cheese begin to brown
Sunday, August 30, 2009
August 30, 2009 - A recipe for my wonderful daughter
O/k...It's day 2 of my blog....today, I want to dedicate a recipe for my daughter, Amy, my sweet vegetarian!
Portebello Mushroom Burger
Needed:
per burger -
1 Portabella Mushroom
1/4 cup GOOD red wine vinegar
2 tablespoons mayo
1/4 red bell pepper
1/4 yellow bell pepper
2 tablespoons extra virgin olive oil (you will only need 1/4 additional tablespoons per burger!)
1/8 teaspoon fresh cracked black pepper
1/8 teaspoon fresh lemon juice
Ciabatta bun
1 slice fresh Mozzarella cheese (if desired)
1 hour in advance:
Clean away all stem and inside from Portabella mushroom. Place Portebello Mushroom in zip lock bag with 1/4 cup red wine vinegar, place in refrigerator
slice red and yellow bell peppers into thin strips, heat olive oil in non-stick pan
place peppers in heated oil, sautee until tender
Remove peppers from pan and set aside
Mix Mayonaise and fresh lemon juice and fresh cracked black pepper and set aside
Place marinated Potabella in remaining oil that peppers were prepared in
Cook until tender
If cheese is desired, place mozzarella cheese on top of mushroom and cover with bowl until melted.
Place mayo mixture, peppers, and mushroom on ciabatta bun - ENJOY!
Portebello Mushroom Burger
Needed:
per burger -
1 Portabella Mushroom
1/4 cup GOOD red wine vinegar
2 tablespoons mayo
1/4 red bell pepper
1/4 yellow bell pepper
2 tablespoons extra virgin olive oil (you will only need 1/4 additional tablespoons per burger!)
1/8 teaspoon fresh cracked black pepper
1/8 teaspoon fresh lemon juice
Ciabatta bun
1 slice fresh Mozzarella cheese (if desired)
1 hour in advance:
Clean away all stem and inside from Portabella mushroom. Place Portebello Mushroom in zip lock bag with 1/4 cup red wine vinegar, place in refrigerator
slice red and yellow bell peppers into thin strips, heat olive oil in non-stick pan
place peppers in heated oil, sautee until tender
Remove peppers from pan and set aside
Mix Mayonaise and fresh lemon juice and fresh cracked black pepper and set aside
Place marinated Potabella in remaining oil that peppers were prepared in
Cook until tender
If cheese is desired, place mozzarella cheese on top of mushroom and cover with bowl until melted.
Place mayo mixture, peppers, and mushroom on ciabatta bun - ENJOY!
Saturday, August 29, 2009
Day One...Meals that Heal
Well, first of all, this is a blog....I would ask that no one be so rude as to copy this without my permission or reproduce in any way....this blog is part of my healing process after dealing with the loss of my son, my biggest fan in the kitchen....he always told me "Mom, you should go to culinary school and then we should open a restaurant"....he was so smart, always knew the proper order things should go when it came to me, just not himself....remember, this is my first attempt at publishing recipes....if I leave anything out, please let me know...e-mail me at cherntodd02@yahoo.com This blog, as well as the rest of my life, is dedicated to him.....I love you, Clinton.....
Clinton's Favorite Pork Chops....
1 package (or two if you have big eaters!) breakfast chops - these are pork rounds, small, usually around 5 - 6 per package, no bone, very lean
1 cup of flour
1 teaspoon smoky paprika
1 teaspoon salt
1 teaspoon fresh ground pepper (VERY important tht it is fresh!!!)
2 eggs
1 teaspoon garlic salt
1/2 cup canola oil
Mix flour, salt, pepper, and paprika in large bowl
lightly beat eggs in seperate bowl
Heat oil in shallow skillet until tempurature reaches 350
Dredge (this means to 'pull' pork chops through the egg) the pork chops in egg mixture, then
dredge pork chops through flour mixture, then
dredge pork chop through egg mixture again
Place pork chop in skillet of hot oil, allow to fry for 4 minutes, turn pork chop, it should release from pan easily, and turn on other side...cook for 3 additional minutes.....remove from pan and place on plate covered with paper towels, lightly sprikle with kosher salt....
Enjoy!!!!
Clinton's Favorite Pork Chops....
1 package (or two if you have big eaters!) breakfast chops - these are pork rounds, small, usually around 5 - 6 per package, no bone, very lean
1 cup of flour
1 teaspoon smoky paprika
1 teaspoon salt
1 teaspoon fresh ground pepper (VERY important tht it is fresh!!!)
2 eggs
1 teaspoon garlic salt
1/2 cup canola oil
Mix flour, salt, pepper, and paprika in large bowl
lightly beat eggs in seperate bowl
Heat oil in shallow skillet until tempurature reaches 350
Dredge (this means to 'pull' pork chops through the egg) the pork chops in egg mixture, then
dredge pork chops through flour mixture, then
dredge pork chop through egg mixture again
Place pork chop in skillet of hot oil, allow to fry for 4 minutes, turn pork chop, it should release from pan easily, and turn on other side...cook for 3 additional minutes.....remove from pan and place on plate covered with paper towels, lightly sprikle with kosher salt....
Enjoy!!!!
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