Banana Bread - Martha Stewart

Ingredients
1/2 cup (1 stick) butter, at room temperature, plus more for pan (or use Pam)
1 cup granulated sugar
2 large eggs
1 1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed very ripe bananas (aprrox. 2 bananas)
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans

Directions
1. Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
2. In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

Asian Grilled Salmon

This is a nice summertime dinner that you can grill outside. It goes well with grilled Asparagus and served over brown rice.

• Approx. 3 lbs. of Salmon (or less)
• 2 T Dijon mustard
• 3 T soy sauce
• 6 T olive oil
• 1/2 t minced garlic

1. While the grill is heating, cut the salmon (skin side down if you have skin on it) into 4 equal pieces.
2. Whisk together mustard, soy sauce, olive oil, and garlic in a small bowl.
3. Drizzle half the marinade onto the salmon and allow to sit for 10 min.
4. Place salmon skin side down on the hot grill, discard marinade the fish was in. Grill 4-5 minutes. Turn carefully and grill for another 4-5 minutes depending on thickness.
5. Transfer fish to plate and spoon the reserved marinade on top (skinside down on plate) and let the fish to rest for 10 minutes. Remove skin and serve warm or at room temp.

Double Chocolate Cookies

Warning, these are really good - they blow away reg. chocolate chip cookies. I brought some into work and they were a big hit. Enjoy!

Ingredients

• 2-1/3 C Flour
• 3/4 C Dutch Processed Cocoa Powder (I used the Hershey's Cocoa)
• 1 t baking soda
• 3/4 t Salt
• 1-1/4 C salted butter (2-1/2 sticks) softened to room temperature
• 1 C Sugar
• 1 C firmly packed dark or light brown sugar
• 1 Large Egg
• 1 t vanilla
• 1 C white chocolate chips
• 1-1/2 C Semisweet chocolate chips

1. Preheat ovent o 350 Degrees. Grease two cookie sheets.
2. In a medium bowl, combine, flour, cocoa powder, baking soda, and salt.
3. In a large bowl (or mixer) cream together the butter and sugars. Add the egg and vanilla, mix together. Add flour mixture and mix until just combined.
4. Add the chocolate chips, mix until combined.
5. Drop the dough 2" apart on the cookie sheets (I use a small ice cream scooper for consistency in size and it's easy to dispense).
6. Bake for 15 minutes, let cool on cookie sheets. The cookies will be very soft when they are removed from the oven. They will firm up as they cool.

The cookies look great when they are done, they don't spread that much so they stay pretty chunky.

(This recipe is from Tate's Bake Shop - Southampton, NY)

I want to try these!

If any of you bakers out there get bored and want to try these I'll pay you to bring me one ;)  They look so good!  If you try it you HAVE to let me know how they turn out.  Million Dollar cookies

And these.  Not sure what my deal is.  I must be really tired today.  I've been so good about no sugar :(  Anyone wanna make some cookies?

Chocolate Fudge Mint Cookies-from Stephanie's Kitchen

Ingredients:
3/4 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter
4 ounces best quality bittersweet chocolate (65% cocao)
12 ounces best quality semi sweet chocolate
4 eggs
1 3/4 cup granulated sugar
1 tablespoon vanilla extract
3/4 cup pecans, coursely chopped, toasted
2 cups Andes Mints (Creme de Menthe) chopped

Method:
1. Sift or whisk together flour, baking powder, and salt. Set aside.
2. In a double broiler or a bowl sitting on top of a pan with boiling water, melt butter and both chocolates together. Stir constently until smooth. 
3. In an electric mixer, beat eggs and sugar until thick and pale in color, about 5 minutes. Beat in vanilla and chocolate mixture. 
4. Fold in dry ingredients and mix just until incorporated. Fold in mints and nuts. 
5. Cover and chill until batter is firm, at least 30 minutes.
6. Cover cookie pans with parchement paper (very important)!!
7. Drop by 1/4 cup, space evenly and flatten slightly.
8. Bake at 350 degrees, about 12-14 minutes. DO NOT OVERBAKE!
9. Let cool on cookie sheets until firm, than transfer to wire cooling rack.
Enjoy!

Easy Beef Enchiladas

Ok, this is my first time doing this so if I do it wrong I apologize. This is a really easy recipe although I must say it's most likely not very diet friendly :P


1 lb ground beef
2 C mozz. cheese (shredded)
2 C cheddar cheese (shredded)
1 Can Refried Beans
1 Can Cream of Mushroom Soup
1 Can Enchilada sauce
1 pkg burrito size tortillas

Brown ground beef and drain fat. Mix in 1 cup of cheddar cheese and 1 cup of mozz. cheese and the can of refried beans. Mix together over low heat until melted together. Place by large spoonfuls into tortillas and roll up. Place in a 9X13 greased pan. Mix together the cream of mushroom soup and enchilada sauce, pour over top of rolled up tortilla / meat mixture. Top with remaining cheese. Bake for 15 - 30 min. in 350 degree oven.

( I usually use the lowfat cream of mushroom, and the fat free refried beans. The 2% cheese is great with it but the fat free doesn't melt well.) I try to make it a little more good for you :P)

Spicy Baked Pork Chops w/ Oven Fries

Serves: 4

• 1 C orange juice
• 1 Tbsp. minced garlic
• 2 Tbsp. reduced sodium soy sauce
• 1 tsp. olive oil
• 4 boneless pork chops trimmed of fat ( I used 6 chops with same measurements)
• 1 C plain bread crumbs
• 2 tsp. dried basil
• 2 tsp. paprika
• 1/2 tsp. ground red pepper
• 1/4 tsp. ground black pepper
• 2 lrg. sweet potatoes

1. In a shallow, nonmetal dish, mix orange juice, garlic, soy sauce and oil. Add chops and turn to coat. Cover and refrigerate 1 hr.
2. Preheat oven to 450, coat a large baking sheet with Pam spray. In a shallow bowl, mix bread crumbs, basil, paprika, and red/black peppers.
3. Drain marinade from chops and discard. Coat chops well on both sides with bread crumb mixture. Place on baking sheet.
4. Cut potatoes lengthwise into 1/2" wedges. Place on same baking sheet and coat with Pam spray. Bake for 15-20 min. or until potatoes are crsip and chops are no longer pink in the center.

Corn, Tomato, and Bean Salad

This is great to serve at a BBQ, serves 4 (can be doubled of course)

Ingredients

• 2 C Corn Kernels (I used the frozen sweet corn from Trader Joes, just rinse in strainer to defrost). You can use fresh corn but the frozen is easier and just as delicious.
• 1 15-16oz. can of kidney beans, rinsed and drained
• 1 C chopped seeded plum tomatoes
• 1/4 C chopped onion (I use red)
• 1/2 C chopped fresh basil
• 2 Tbsp. olive oil
• 2 Tbsp. fresh lemon juice
• 2 Tbsp. chopped fresh flat leaf parsley
• 2 garlic cloves minced (optional, can be a little strong since it's raw)

1. Combine corn, beans, tomatoes, onion and basil in a large bowl.
2. Whisk oil, lemon juice, parsley and garlic in small bowl to blend. Stir into corn mixture and season with salt and pepper. Cover and chill, serve at room temperature.

Banana Chocolate Chip Muffins

Ingredients

• 2 C flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 C Butter
• 1/2 C firmly packed dark or light brown sugar
• 1/4 C sugar
• 1 tsp. vanilla
• 2 large eggs
• 1-1/2 C mashed bananas (approx. 3 bananas)
• 1/2 C sour cream
• 1 C chocolate chips
• 2 Tsb. raw sugar for topping

1. Preheat oven to 400, grease muffin tin or use paper muffin cups.
2. Mix the flour, baking soda, salt, and set aside. Cream the butter and sugars until they are light and fluffy.
3. Add the vanilla and eggs and mix well. Mix in the bananas and sour cream. Fold in the flour mixture, then fold in the chocolate chips.
4. Spoon mixture into the prepared muffin tin(cups). The cups will be very full, but they won't spread over. Sprinkle tops with a little raw sugar.
5. Bake for 20 minutes or until cake tester/toothpick comes out clean when inserted.

Enjoy!!

Cherry Almond Chocolate Clusters

If you like dark chocolate, you will love these!

Ingredients

• 1 cup almonds, toasted in a dry skillet over a medium-high flame until fragrant, stirring frequently, 3 to 5 minutes and coarsely chopped
• 1/2 cup cherries, dried tart, coarsely chopped (Whole Foods)
• 6 ounce dark chocolate, 72% cacao, finely chopped (Trader Joe's Carries it)

1. In a medium bowl, toss together the almonds and cherries. Line a baking sheet with waxed paper.
2. Melt half the chocolate in the top of a double boiler over 1 inch of barely simmering water, over the lowest possible heat, stirring frequently.
3. Remove the pan from the heat and stir in the rest of the chocolate.
4. Stir the fruit/nut mixture into the chocolate. Spoon out heaping tablespoon-sized clusters of the chocolate mixture onto the baking sheet about 1 inch apart. Put them in the refrigerator to set for 15 minutes. Store and serve at room temperature.
   Serving size: 1 cluster.

Shrimp Scampi with Artichokes

This is a lite recipe that is really quick- It should be South Beach friendly if you sub chicken stock for the wine :)

2 tsp. olive oil
4 cloves garlic, large, minced
2 medium shallots, thinly sliced
1 1/4 pounds shrimp, peeled and deveined
11 ounces artichoke hearts, frozen or canned
1/3 cups white wine
2 tablespoon lemon juice
2 tablespoon parsley, fresh, chopped
1/2 tsp. salt
1/4 tsp. black ground pepper

1. Heat the oil in a large skillet over medium heat.
2. Add garlic and shallots and cook, stirring until softened but not browned, 2 to 3 minutes.
3. Add shrimp, artichoke hearts, wine, and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the parsley, salt and pepper.
   

Serves 4 Serving Size: 2 cups

My favorite side dish

Grandma's Corn

2-20 oz. frozen corn
12 oz. cream cheese
1 stick oleo
1/4 cup sugar
cook 4 hours in crock pot.

This corn goes well with pretty much any meal.

My Favorite chicken salad

8 chicken breasts halves
24 oz. mayo
24 oz. sour cream
2 cups red grapes
1 lb. bacon fried and broken
1 1/4 cups chopped pecans
1 1/2 cups raisans


serves 12 people comfortably. I usually serve with croissants and only make a half recipe.

chicken and rice

8 chicken breasts
1 1/2 cups rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 stick butter
1/2 can water

melt butter and soup and water. put rice in 9x13 casserole and pour half of soup mixture over rice. mix a little. put chicken on top and pour remainder of soup over and bake.

275 degrees for 3 hours. If you bake this temp for this long put a cookie sheet under casserole to not burn rice. you can raise the temp to 350 and bake for about an hour to an hour half still use cookie sheet.

Stove Top Easy Turkey Bake

1 2/3 Cups hot water
1 pkg. (6 oz.) stove top stuffing for turkey or chicken
4 cups chopped cooked turkey or chicken
1 bag 14 oz. frozen broccoli florets thawed and drained
1 can condensed cream of chicken soup
3/4 cup milk
1 1/2 cups shredded cheddar cheese

Preheat oven 350 degrees. add water to stuffing mix stir until moistened set aside.
Mix turkey broccoli in 9x13 baking dish. combine soup, milk and cheese and pour over turkey. top with prepared stuffing. Bake 30 minutes or until heated through.
makes 6 servings

Nutty Granola

This is great as a snack or mixed in yogurt or cottage cheese.

Ingredients
3 cup(s) oats, rolled, old-fashioned
1/2 cup walnuts, halves
1/2 cup almonds, chopped
1/2 cup pecans, chopped
1/2 cup maple syrup
1/4 teaspoon salt
1/4 teaspoon cinnamon, ground
1/2 cup raisins

1. Preheat the oven to 300 F. Coat a large baking sheet with cooking spray.
2. In a medium bowl, combine all the ingredients, mixing well to coat everything with the maple syrup. Spread the mixture onto the baking sheet and bake until golden brown, stirring occasionally, about 30 minutes.
3. Transfer the sheet to a wire rack and let cool completely. Store in the refrigerator in an airtight container for about 2 weeks.
   

Makes 4 1/2 cups.
Serving size: 1/2 cup

Real Margaritas (Barefoot Contessa)

Made these with a splash of Pomegranite Juice Mmmmmm.

Ingredients

1 lime, halved

Kosher salt

1/2 cup freshly squeezed lime juice (5 limes)

2 tablespoons freshly squeezed lemon juice (1 lemon)

1 cup Triple Sec

1 cup white tequila (I used Cabo Wabo)

2 cups ice, plus extra for serving

Directions

If you like margaritas served in a glass with salt, rub the outside rims of 6 glasses with a cut lime and dip each glass lightly into a plate of kosher salt.

Combine the lime juice, lemon juice, Triple Sec, tequila, and ice in a blender and puree.

Place extra ice in a cocktail shaker. Fill with margarita mix, shake well, and strain into glasses.

Cooking Blog

I often use recipes from Martha Stewart's little Food magazine that you see in the supermarket. I just came across this blog on her website for quick and easy recipes for weeknights. I always like trying new recipes and thought this would be another helpful resource for everyone. We can post the recipes we tried and liked on this site as well. I think I posted her ziti recipe a few weeks back. Enjoy!

http://blogs1.marthastewart.com/dinnertonight/

Eggplant Parmesan

This is a great low fat version of one of my favorite comfort foods!

2 large eggs
2 tablespoons fat free milk
1 cup Italian seasoned dry breadcrumbs
1 eggplant, unpeeled and cut into ¼ inch slices
2 teaspoons extra virgin olive oil
1 large onion, finely chopped
4 garlic cloves, minced
1 (28-oz) can crushed tomatoes
1 (14 ½ oz) can diced tomatoes
¼ cup dry red wine
2 tablespoons minced fresh basil, or 2 teaspoons dried
½ teaspoon salt
½ teaspoon freshly ground pepper
¼ teaspoon sugar
1 cup shredded part skim mozzarella cheese
3 tablespoons grated Parmesan cheese

Preheat oven to 375 degrees. Spray 2 baking sheets and a 9 x 13 inch baking dish with nonstick spray.
Lightly beat the eggs and milk in a shallow bowl. Place the breadcrumbs in another shallow bowl. Dip the eggplant in the egg mixture, then in the breadcrumbs and arrange in one layer on the baking sheets. Lightly spray the eggplant with nonstick spray (for best flavor, use olive oil cooking spray). Bake until the eggplant is softened and lightly browned, about 25 minutes.
Meanwhile, heat a nonstick Dutch oven/large pot. Swirl in the oil, then add the onion and garlic. Sauté until golden. Add the crushed tomatoes, diced tomatoes, wine, basil, salt, pepper, and sugar; bring the mixture to a boil. Reduce heat and simmer, uncovered, until slightly thickened, about 15 minutes.
Spoon about one third of the tomato sauce on the bottom of the baking dish. Top with a layer of half of the eggplant, then another one third of the sauce, then another layer of the remaining eggplant, then the remaining, sauce. Sprinkle with the mozzarella and parmesan cheeses and bake, uncovered, until the dish is hot and bubbling and the cheeses is golden, about 20 minutes. Let stand 5 minutes before serving

Per Serving:. Makes 6 servings. 5 points, 275 calories, 10g total fat, 4 g saturated fate, 84 mg cholesterol, 86.3 mg sodium, 34g total carbohydrate, 6 dietary fiber, 14g protein, 308 mg calcium.

Chicken Cordon Bleu

This recipe is awesome: it's a low fat version, is easy to make, and is great to impress guests!

¼ cup fat free, less sodium chicken broth
5 teaspoons butter, melted
1 large garlic clove, minced
½ cup dry Italian seasoned breadcrumbs
1 tablespoon grated fresh parmigiano-reggiano cheese
1 teaspoon paprika
4 skinless, boneless chicken breast halves
½ teaspoon salt
¼ teaspoon dried oregano
¼ teaspoon freshly ground black pepper
4 thin slices prosciutto (italian ham from the deli section; about 1/4 lb)
¼ cup (1 oz) shredded part skim mozzarella cheese
cooking spray

Preheat oven to 350;
Place broth in a small microwaveable bowl; microwave high 15 second or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.
Pound each chicken breast to ¼ inch thickness. Sprinkle both sides of chicken with salt, pepper, and oregano. Top each breast half with one slice proscuitto and 1 tablespoon mozzarella. Roll up each breast, jelly roll fashion (you can put a toothpick in to hold if you want). Dip each roll in chicken broth mixture, dredge in breadcrumb mixture.
Place rolls seam side down in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken.
Bake at 350 for 28 minutes or until juices run clear and tops are golden.

4 servings: Calories 297 (30% from fat), Fat 9.9 g (sat 4.4g, mono 3.6g, poly 1g), Protein 45.5g, Carb3.8 g, Fiber 0.5g, Cholesterol 125 mg, Iron 1.9mg, Sodium 619mg, Calc 94 mg

Apple Pecan Muffins - Ellie Krieger (The Food you Crave)

Just made these for the first time and they were delicious (200 cal. each). It's really good for breakfast on the go, they freeze well too. They are pretty healthy since most of the fat is replaced with applesauce. You'll get about 14 muffins total, although the recipe says 12.

cooking spray
2 tablespoon sugar, brown, firmly packed
1/4 cup(s) nuts, pecans, chopped
1/2 teaspoon cinnamon, ground
1 cup(s) flour, all-purpose
1 cup(s) flour, whole-wheat pastry, or whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup(s) sugar, brown, firmly packed
1/4 cup(s) oil, canola
2 large egg(s)
1 cup(s) applesauce, unsweetened
1 teaspoon vanilla extract
3/4 cup(s) buttermilk, low-fat
1 apple(s), such as golden delicious, cored, peeled, and cut into 1/4-inch pieces (I used Granny Smith)

1. Preheat the oven to 400 F. Coat a 12-cup muffin pan with cooking spray (or use muffin cups).
   In a small bowl, mix together 2 tablespoons of the brown sugar, the pecans, and cinnamon. Set aside.
2. In a medium bowl, whisk together both flours, the baking soda, and salt.
   In a large bowl, whisk the remaining 3/4 cup sugar and the oil until combined. Add the eggs, one at a time, whisking well after each addition. Whisk in the applesauce and vanilla. Stir in the flour mixture in two batches, alternating with the buttermilk, just until combined. Gently stir in the apple chunks.
3. Pour the batter into the prepared muffin pan, filling each one about 2/3 full and sprinkle evenly with the pecan mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake until a wooden toothpick inserted in the center of one of the muffins comes out clean, about 20 minutes.
4. Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Enjoy warm or let cool completely before storing in an airtight container in fridge for up to 3 days, or freezing. Can be frozen up to 3 months.