Homemade Tortilla Chips with Merquen Mandarin Salsa

GourmetCountry offers a revamp on an old recipe of homemade tortilla chips with merquen mandarin salsa. Will have to try this recipe out this weekend.

Story Link:
http://www.gourmetcountry.com/article_info.php?articles_id=91

Dreaming of Fresh Tomatoes? Heirlooms Have A Big Consumer Following

Black tomatoes top favorites among heirloom varieties

Story Link:
http://www.saveourfood.org/Learn/CurrentNews/Pages/BlackTomatoes.aspx

Anti-Pasto Stuffed Bread Recipe

Ingredients:

• 1 frozen bread loaf (white or wheat)
• 1 pkg. pepperoni
• 1 bell pepper
• 1 onion
• 2 tsp. extra virgin olive oil
• 1 small can black olives
• 1 small jar green olives
• 2 tbsp. extra virgin olive oil
• 1 tsp. basil
• 1 tsp. oregano
• 1 1/2 cups mozzarella cheese, shredded

Directions:

Spray a cookie sheet with non-stick spray, place frozen bread loaf on sheet and spray with non-stick spray and let thaw and rise. In the meantime, core and seed bell pepper, peel and quarter onion and place on a seperate cookie sheet. Brush 2 teaspoons of olive oil over top of both vegetables and broil in oven until bell pepper is slightly burnt. Remove from oven and place bell pepper in a sealed baggie and allow to sweat for 30 minutes.

Remove bell pepper from baggie and remove skin and discard. Slice skinned bell pepper into strips and set aside with quartered onion. In a large bowl place bell pepper, onion, olives, pepperoni, basil, and oregano and stir until well mixed and allow to marinade until bread loaves are thawed and raised.

When bread loaves are thawed and raised, roll out with a rolling pin to stretch to all corners and sides of cookie sheet. In the center, layer all the meat, olives, and vegetables. Start to roll the dough like you would a burrito, by folding the short ends over the filling first then by tucking the lengthwise section of the dough and folding over until the filling is completely covered.

Preheat an oven to 350 degrees. Brush the filled dough with olive oil and dust with garlic salt/powder (optional). Cut three slits down the middle of the bread loaf. Allow the anti-pasto loaf to raise for 30 minutes in a warm place. Bake for 20-25 minutes till golden brown. Slice and serve will still warm.

Anti-Pasto Stuffed Bread

Anti-Pasto Stuffed Bread is on the menu for tonight. I will post the recipe and pictures later this evening.

Pairing Wine and Cheese

I have always been interested in wine pairings and have picked up a few books on the subject. While surfing this morning, I found this on the Fine Living Network website and wanted to share it with all of you.

Story Link:
http://www.fineliving.com/fine/wine_steward/article/0,1663,FINE_2636_2737843,00.html

Making Desserts More Elegant

There was a mini-commercial/show on this morning, and it demonstrated how to dress desserts for a more elegant look. I saved it on my DVR, but wanted to share the website with the rest of you.

Story Link:
http://www.fineliving.com/fine/entertaining/article/0,2498,FINE_22197_2163596,00.html

Dressing Up Fresh Fruit

Tips from an award-winning pastry chef in Ohio.

Story Link:
http://www.fineliving.com/fine/entertaining/article/0,2498,FINE_22197_2336071,00.html

America's Healthiest Restaurants

The Fresco menu at Taco Bell is a very tasty alternative to the regular menu.

http://health.yahoo.com/experts/eatthis/25787/americas-healthiest-restaurants/

Banana Chimichangas

Ingredients:

• 4 small tortilla
• 2 bananas, halved
• 2 tbsp. light margarine
• 2 tbsp. Splenda Brown Sugar
• 1 tbsp. Rum
• Caramel Topping
• Sugar-Free Whipped Topping

Directions:

Set oven to broil. In a small non-stick frying pan, melt margarine, add brown sugar and rum. When melted together, place bananas into pan and sauté to warm through. Place each banana half into a tortilla, fold as if you would a burrito. Place on greased cookie sheet (greased with non-stick spray). Spray each banana chimichanga with non-stick spray to allow for a nice golden brown deep-fried look. Place in oven and watch closely for 2-3 minutes. After removing from oven cut each chimichanga on a bias, place a dollop of whipped cream on top and drizzle with caramel sauce.

Light and Easy Potato Salad

Ingredients:

• 2 - 15oz. canned diced potatoes
• 1/4 cup low-fat mayo
• 2 green onions, chopped
• 1 tsp. yellow mustard
• 1 tsp. brown mustard
• 1 tsp. celery salt
• 1 tbsp. sweet pickle relish
• 1/4 cup Egg Beater's egg whites
• 1 tsp. paprika

Directions:

Rinse and drain diced potatoes and place in a medium sized mixing bowl. Add mayo, green onions, mustards, celery slat and relish. In a cereal-size bowl, spray with non-stick spray and add egg whites. Microwave egg whites for 1 minute. Allow to cool, dice and place in potato salad mixture. Mix all ingredients together and sprinkle with paprika.

Black Forest Cherry Cake

Ingredients:

• 1 Devil's Food Cake Mix
• 1 1/4 cups water
• 1/2 cup unsweetened applesauce
• 3/4 cup Egg Beater
• 1 can No Sugar Added Cherry Pie Filling
• 1 tub Sugar Free Whipped Topping
• 1/4 cup Chocolate Chips, melted
• 1/4 cup White Chocolate Chips, melted

Directions:

Preheat oven to 350°. Spray mini-bundt cake pan with non-stick spray, set aside. Mix together the cake mix, water, applesauce and egg beater on medium for 2 minutes. Pour into mini-bundt cake pan. Bake for 20 minutes until set. Allow to cool thoroughly. Place a heaping tablespoon of pie filling in each bundt cake. Top with a heaping tablespoon of whipped topping and drizzle melted chocolate chips on first, then drizzle the melted white chocolate chips on top of the mini-bundt cakes.

Makes 6 mini-bundt cakes.

Ravioli Soup

Ingredients:

• 1 lb. Italian sausage
• 1 tbsp. beef bouillon paste
• 1 tbsp. chicken bouillon paste
• 1 red pepper, chopped
• 1 onion, chopped
• 2 tbsp. olive oil
• 1 lb. baby spinach, coursely chopped (optional)
• 1 lb. frozen cheese ravioli

Directions:

In an electric skillet, or a separate skillet, mix bouillon pastes and
water, to fill at least half of the pan. Take a melon baller and scoop
sausage into pan with bouillon and allow to simmer until cooked through,
about 10-15 minutes. In a stock pot, add olive oil, peppers and onions.
Allow to sautee. Once bouillon has cooked through, add to stock pot. Turn heat to medium and allow to simmer. Add spinach and ravioli. Stir occasionaly.

10 Things We Overpay For

Choose less-expensive alternatives to everyday purchases that cost too much.

Story Link:
http://finance.yahoo.com/family-home/article/106701/10-Things-We-Overpay-For

Spicy Shrimp With Chinese Peas

http://foodgoesinmouth.com/2009/02/spicy-shrimp-with-chinese-peas/

Gnocchi

http://restaurantfoodfast.blogspot.com/2009/03/episode-57-gnocchi.html

Raspberry and Almond Shortbread Thumbprints

http://allrecipes.com/Recipe/Raspberry-and-Almond-Shortbread-Thumbprints/Detail.aspx

Yakatori

This is an easy grilled creation. Asthethically appealing and a hearty appetizer.

Ingredients:

· 1 pound chicken breast tenders
· 6 green onions
· 3 tbsp. soy sauce
· 3 tbsp. teriyaki sauce
· 1 tbsp. sesame seeds
· Wooden skewers

Directions:

Slice chicken tenders 1 ½ inches crosswise. Mix soy sauce, teriyaki sauce, and sesame seeds together in a bowl. Meanwhile, slice green onions in 3-inch sections. Place chicken tenders and green onions in a bowl and marinade for 30 minutes.

Alternating chicken and green onions, skewer until you have three chicken tenders and two onions on each skewer. Grill 3 minutes on each side till golden and cooked through.


Makes 10-12

Fruit Skewers

This is a favorite at family gatherings. This is an appetizer that is light and refreshing.

Ingredients:

· 1 Angel food loaf
· 24 Strawberries, whole (fresh)
· 6 Kiwi
· 24 large pineapple chunks (fresh)
· 24 wooden skewers


Directions:

Cut wooden skewers in half. Slice angel food loaf and spray with a non-calorie butter spray and grill on an indoor grill until golden brown. Next quarter each slice of grilled angel food cake.

Peel and quarter kiwi. Wash strawberries and remove tops. To assemble, skewer the bottom fruit first, as illustrated in the picture above, start with the pineapple, kiwi, grilled angel food, and then strawberries.

For a fast and delicious fruit dip, cream one package of fat-free cream cheese, ½-cup fat-free sour cream, ¼-cup non-caloric sweetener, 1 tsp. coconut flavoring, 1 tsp. raspberry extract, and 2-3 tbsp. skim milk. Blend together until smooth.


Makes 24 fruit skewers

Coconut Shrimp

Note: To cut sugars and fat, use unsweetened coconut and Enova oil.

Ingredients:

· 1 pkg. of colossal shrimp (16-20 ct.)
· 2 egg whites
· 3 tbsp. cornstarch
· 1 -12 oz. pkg. unsweetened coconut
· 4 tbsp. oil

Directions:

Devein and butterfly shrimp. Place cornstarch in a small bowl. In a separate small bowl, whisk egg whites until frothy. In another bowl, place coconut. Heat oil in a skillet on medium-high heat.
Dredge shrimp in cornstarch then in egg whites and then in coconut. Place in heated oil and fry until golden brown, about 2 minutes on each side.

For dipping sauce you can use one of the following recipes:

Orange Dipping Sauce:
· 1 jar sugar-free Orange Marmalade
· 3 tbsp. horseradish sauce

Apricot Mustard Sauce:
· 1 jar sugar-free Apricot Preserves
· ¼ cup Dijon mustard

Makes 16-20

Mini-Caesar Cups

This is an elegant, quick, refreshing, and healthy appetizer to serve to guests. The bread cups serve as their own crouton.

Ingredients:

· 12 slices white bread
· 1 head romaine lettuce or bag of Caesar salad mix
· ¼ cup of Caesar salad dressing
· ¼ cup parmesan cheese, freshly grated


Directions:

Remove crust from bread and slice in half. Roll out with rolling pin to flatten bread and press into mini-muffin cups. Spray with non-stick spray and sprinkle with your choice of salt or garlic salt. Bake in 375° oven for 10-12 minutes or until golden brown. Remove from oven and allow to cool completely before removing from cups.

In a large mixing bowl, mix together chopped romaine lettuce, dressing, and half of the parmesan cheese. Using salad tongs, place salad mixture into crouton cups and sprinkle with remaining cheese. Serve immediately or can be chilled for up to one hour before serving.


Makes 24 mini-Caesar salad cups

Welcome

Welcome to We're Cooking Now. I will be posting very soon, so please check back often. If you have any suggestions or ideas, please feel free to contact me or post them.

Thanks,

Jody Hines