QUICHE STUFFED PEPPERS - Level 1
6 large green bell peppers
8 slices bacon
1 cup grated cheddar cheese
1 cup grated swiss cheese
1 cup cream
3 large eggs
Spray a baking pan with Pam. Preheat oven to 350.
Cut the stem tops off the peppers. Clean out the seeds and the membranes. Par-boil the peppers for 5 minutes, drain. Place the peppers upright in the baking dish.
Cook the bacon. Chop the bacon into small pieces. Combine all the ingredients (except the peppers) and mix well.
Spoon the mixture evenly into the prepared peppers. Bake at 350 for 50 to 60 minutes, until the centers are firm.
Serve in the pan, or on a nice platter.
Enjoy!
Notes: This looks really nice if you use a variety of different colored bell peppers. I serve this for breakfast, lunch or even dinner. A nice tray of these are also great for a brunch if you have people over. These freeze well after they have been cooked in individual zip-loc bags.
_________________
Foxye
A smile is a curve that sets everything straight.
Thursday, October 9, 2008
Broiled Fish Fillets
This works great with fresh fish or with the frozen fillets you buy at the supermarket. Just make sure they are skinless!
Broiled Fish Fillets - Level 1
2 pounds fish fillets
2 tablespoons lemon juice
1/2 cup grated parmesan cheese
1/4 cup softened butter
3 tablespoons mayonnaise
3 tablespoons chopped green onion or scallion
1/4 teaspoon salt
a dash of hot pepper sauce
Preheat broiler. Grease a big pan - 16 x 10".
Put the fillets flat on the pan in a single layer. Brush the fish with the lemon juice and let stand for 10 minutes.
While you are broiling the fish (next step), mix together the remaining ingredients.
Broil the fish fillets for 6 to 8 minutes (about 4" away from broiler) until the fillets flake easily when you test them with a fork.
Remove the fish from the oven and spread the cheese mixture on them. Return to the oven and broil for another 2 to 3 minutes until they are browned.
Serve and enjoy!
_________________
Foxye
A smile is a curve that sets everything straight.
Broiled Fish Fillets - Level 1
2 pounds fish fillets
2 tablespoons lemon juice
1/2 cup grated parmesan cheese
1/4 cup softened butter
3 tablespoons mayonnaise
3 tablespoons chopped green onion or scallion
1/4 teaspoon salt
a dash of hot pepper sauce
Preheat broiler. Grease a big pan - 16 x 10".
Put the fillets flat on the pan in a single layer. Brush the fish with the lemon juice and let stand for 10 minutes.
While you are broiling the fish (next step), mix together the remaining ingredients.
Broil the fish fillets for 6 to 8 minutes (about 4" away from broiler) until the fillets flake easily when you test them with a fork.
Remove the fish from the oven and spread the cheese mixture on them. Return to the oven and broil for another 2 to 3 minutes until they are browned.
Serve and enjoy!
_________________
Foxye
A smile is a curve that sets everything straight.
Ala Vodka Sauce
I LOVE penne ala vodka! Use this sauce over cooked spaghetti squash, zucchini ribbons, or if you use Dreamfields pasta use it over penne! Pour it over fish or chicken and bake it.
Ala Vodka Sauce - Level 1
1/2 cup cream
1/2 cup grated parmesan cheese
1 26 or 29 oz jar marinara or tomato pasta sauce
1/4 cup salsa
1 cup vodka
Measure out the 1/2 cup cream and 1/2 cup grated parmesan. Set aside while you start making the sauce so it comes to room temperature.
Pour the pasta sauce, salsa, and vodka into your blender. Blend until smooth.
In a heavy large skillet bring the red sauce mixture to a boil over medium high heat. As soon as it comes to a boil reduce to medium low/low. Let it simmer for 30 minutes, stirring often.
Stir the 1/2 cup cream into the sauce. Let simmer for 3 to 5 minutes, then stir in the parmesan cheese. Stir until the parmesan cheese is completely mixed in and melted.
Use while warm. This also freezes well.
Enjoy!
****I have to put a plug in here for Flora brand pasta sauce. I don't know if it is regional or available everywhere, but this stuff is just like homemade. It does cost a little bit more, but not as much as those really expensive jars. And it comes in a 29 oz jar vs a 26 oz jar the regular brands come in.
Foxye
A smile is a curve that sets everything straight.
Ala Vodka Sauce - Level 1
1/2 cup cream
1/2 cup grated parmesan cheese
1 26 or 29 oz jar marinara or tomato pasta sauce
1/4 cup salsa
1 cup vodka
Measure out the 1/2 cup cream and 1/2 cup grated parmesan. Set aside while you start making the sauce so it comes to room temperature.
Pour the pasta sauce, salsa, and vodka into your blender. Blend until smooth.
In a heavy large skillet bring the red sauce mixture to a boil over medium high heat. As soon as it comes to a boil reduce to medium low/low. Let it simmer for 30 minutes, stirring often.
Stir the 1/2 cup cream into the sauce. Let simmer for 3 to 5 minutes, then stir in the parmesan cheese. Stir until the parmesan cheese is completely mixed in and melted.
Use while warm. This also freezes well.
Enjoy!
****I have to put a plug in here for Flora brand pasta sauce. I don't know if it is regional or available everywhere, but this stuff is just like homemade. It does cost a little bit more, but not as much as those really expensive jars. And it comes in a 29 oz jar vs a 26 oz jar the regular brands come in.
Foxye
A smile is a curve that sets everything straight.
Asian Shrimp Wraps
This is a really easy dish to prepare as an appetizer or side, even a nice lunch. There will be extra dressing, save it for a salad or marinade for chicken or steak - it is awesome!
When I make these for a party, I like to substitute those little party umbrellas for the toothpicks.
For political correctness I have renamed this - my friends always ask me if I'm serving those "jap wraps".
Asian Shrimp Wraps - Level 1
1 pound shrimp (large)
3 cloves minced garlic
2 Tablespoons minced fresh ginger root
1/2 cup olive oil
1/4 cup sesame oil
1/3 cup rice vinegar
1/4 cup soy sauce
3 Tablespoons dark agave nectar or sugar free honey
1/4 cup water
6 oz fresh snow pea pods
Cook the shrimp in boiling water for about 5 minutes til done. Drain, cool and then peel the shrimp. You can also purchase peeled and deveined shrimp and eliminate this step.
In a 1 pint or larger glass container prepare the marinade. Combine the garlic, ginger, olive oil, sesame oil, rice vinegar, soy sauce, honey/agave nectar and water. Cover with a lid and shake well to combine. Remove the lid and heat in the microwave for 1 minute. Let cool.
Place the shrimp in a medium sized bowl. Pour 1 cup of the marinade over the shrimp and stir to coat. Cover and refrigerate for 1 hour.
Now, let's prep the pea pods. Remove the stems and strings. Partially cook them in boiling water for 1 minute or until they turn bright green. Drain and rinse with cold water, pat dry.
Drain the dressing from the shrimp. Wrap a pea pod around each shrimp and secure with a toothpick. Place on a serving platter, cover and refrigerate until ready to serve.
Enjoy!
_________________
Foxye
A smile is a curve that sets everything straight.
When I make these for a party, I like to substitute those little party umbrellas for the toothpicks.
For political correctness I have renamed this - my friends always ask me if I'm serving those "jap wraps".
Asian Shrimp Wraps - Level 1
1 pound shrimp (large)
3 cloves minced garlic
2 Tablespoons minced fresh ginger root
1/2 cup olive oil
1/4 cup sesame oil
1/3 cup rice vinegar
1/4 cup soy sauce
3 Tablespoons dark agave nectar or sugar free honey
1/4 cup water
6 oz fresh snow pea pods
Cook the shrimp in boiling water for about 5 minutes til done. Drain, cool and then peel the shrimp. You can also purchase peeled and deveined shrimp and eliminate this step.
In a 1 pint or larger glass container prepare the marinade. Combine the garlic, ginger, olive oil, sesame oil, rice vinegar, soy sauce, honey/agave nectar and water. Cover with a lid and shake well to combine. Remove the lid and heat in the microwave for 1 minute. Let cool.
Place the shrimp in a medium sized bowl. Pour 1 cup of the marinade over the shrimp and stir to coat. Cover and refrigerate for 1 hour.
Now, let's prep the pea pods. Remove the stems and strings. Partially cook them in boiling water for 1 minute or until they turn bright green. Drain and rinse with cold water, pat dry.
Drain the dressing from the shrimp. Wrap a pea pod around each shrimp and secure with a toothpick. Place on a serving platter, cover and refrigerate until ready to serve.
Enjoy!
_________________
Foxye
A smile is a curve that sets everything straight.
Biscuit Tortoni
Another excellent dessert recipe using my Almond Macaroons!
Biscuit Tortoni - Level 2
2 cups almond macaroon crumbs
1 cup cream
1 cup sugar substitute (I use Whey Low)
2 teaspoons vanilla extract **
2 cups whipped cream
Soak macaroon crumbs in 1 cup cream for 1 hour.
Add 1 cup sugar substitute, and vanilla extract. Fold in the whipped cream.
Place cupcake cups in cupcake pans. Pour the mixture into the cups and freeze.
**You can use 1/4 cup brandy instead of the vanilla if you use alcohol in cooking
And now my Almond Macaroon recipe for the crumbs:
Almond Macaroons
1 cup sugar substitute (I use Whey Low)
2 cups almonds
2 egg whites
2 tablespoons sugar free honey
1/4 teaspoon almond extract
Process the sugar substitute in the food processor, then add 2 cups almonds and process until finely ground.
Put the sugar/almond mixture in the bowl of your (Kitchenaid) mixer
and add egg whites, honey, and almond extract. Mix all ingredients together, then wrap in plastic wrap and chill for 3 hours.
Preheat oven to 250.
Line 2 baking sheets with parchment paper (I cut the paper to size), then butter the paper.
Using a spoon, drop small walnut sized balls of the chilled dough onto the baking sheets. Space evenly (they do not spread a lot) and flatten slightly. Bake for 20-30 minutes until the cookies are golden brown.
Leave on the pans to cool on wire racks. When cooled, peel them off and store in airtight containers to keep them soft.
Enjoy!
_________________
Foxye
Started Somersizing 02/03 - 230/165/165
A smile is a curve that sets everything straight.
Biscuit Tortoni - Level 2
2 cups almond macaroon crumbs
1 cup cream
1 cup sugar substitute (I use Whey Low)
2 teaspoons vanilla extract **
2 cups whipped cream
Soak macaroon crumbs in 1 cup cream for 1 hour.
Add 1 cup sugar substitute, and vanilla extract. Fold in the whipped cream.
Place cupcake cups in cupcake pans. Pour the mixture into the cups and freeze.
**You can use 1/4 cup brandy instead of the vanilla if you use alcohol in cooking
And now my Almond Macaroon recipe for the crumbs:
Almond Macaroons
1 cup sugar substitute (I use Whey Low)
2 cups almonds
2 egg whites
2 tablespoons sugar free honey
1/4 teaspoon almond extract
Process the sugar substitute in the food processor, then add 2 cups almonds and process until finely ground.
Put the sugar/almond mixture in the bowl of your (Kitchenaid) mixer
and add egg whites, honey, and almond extract. Mix all ingredients together, then wrap in plastic wrap and chill for 3 hours.
Preheat oven to 250.
Line 2 baking sheets with parchment paper (I cut the paper to size), then butter the paper.
Using a spoon, drop small walnut sized balls of the chilled dough onto the baking sheets. Space evenly (they do not spread a lot) and flatten slightly. Bake for 20-30 minutes until the cookies are golden brown.
Leave on the pans to cool on wire racks. When cooled, peel them off and store in airtight containers to keep them soft.
Enjoy!
_________________
Foxye
Started Somersizing 02/03 - 230/165/165
A smile is a curve that sets everything straight.
Toffee Caramel Sauce
I use Whey Low sugar substitute which caramelizes like sugar, which is why this recipe works. It is oh so easy and OH SO GOOD - over ice cream, over cake, over anything!
Toffee Caramel Sauce
2 sticks of unsalted butter
1 3/4 cups sugar substitute (I use Whey Low)
1 pint heavy cream
Melt the butter in a saucepan over medium to high heat, then add sugar. Stir frequently while cooking until the mixture reaches a deep caramel color. The butter and sugar may seperate at this point, don't worry if it does.
Remove from the heat and add the heavy cream, stirring constantly. WARNING: In this step while adding the cream the mixture will bubble up and release VERY HOT steam. I always wear oven mitts, keep my face away and use a long handled whisk so I don't get scorched.
After cream is added, pour the sauce into a container with a lid. Let cool, then refrigerate. You can use cold, at room temperature or reheat before using.
Enjoy!
_________________
Foxye
A smile is a curve that sets everything straight.
Toffee Caramel Sauce
2 sticks of unsalted butter
1 3/4 cups sugar substitute (I use Whey Low)
1 pint heavy cream
Melt the butter in a saucepan over medium to high heat, then add sugar. Stir frequently while cooking until the mixture reaches a deep caramel color. The butter and sugar may seperate at this point, don't worry if it does.
Remove from the heat and add the heavy cream, stirring constantly. WARNING: In this step while adding the cream the mixture will bubble up and release VERY HOT steam. I always wear oven mitts, keep my face away and use a long handled whisk so I don't get scorched.
After cream is added, pour the sauce into a container with a lid. Let cool, then refrigerate. You can use cold, at room temperature or reheat before using.
Enjoy!
_________________
Foxye
A smile is a curve that sets everything straight.
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