Bailey’s Original Irish Cream – Famous Recipes

Famous Recipes January 21, 2013 Leave a comment

Bailey’s Original Irish Cream

Bailey's Irish Cream

Bailey’s Irish Cream

Some really great memories associated with Bailey’s.  Bailey’s launched its Irish Cream Liqueur in 1974, after years of development. Bailey’s cream is produced at home – Ireland – and accounts for one-third of Ireland’s entire milk production. Just a note,  cream tastes different in different parts of the world due to cattle feed and grazing availability, your Irish Cream may be close – but just a little different.  Still worth a try.

Ingredients

  • 1 cup light cream
  • One 14-ounce can Eagle sweetened condensed milk
  • 1-2/3 cups Irish Whiskey
  • 1 teaspoon instant coffee
  • 2 tablespoons Hershey’s chocolate syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon almond extract

Directions

  1. Combine all the ingredients in a blender set on high speed for 30 seconds.
  2. Bottle in a tightly sealed container and refrigerate.
  3. The liqueur will keep for at least 2 months if kept cool. Be sure to shake the bottle well before serving.

Makes 4 cups

Arby’s Sauce – Famous Recipes

Famous Recipes January 21, 2013 Leave a comment

arby sauceArby’s sauce – a delicious sauce that enhances the taste of beef, or whatever your imagination can think of!

Ingredients

  • 1 cup catsup
  • 2 teaspoons water
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/2 teaspoon hot pepper sauce (Tabasco is best)

Directions

  1. Combine all ingredients in a small saucepan and cook over medium heat, stirring constantly, until the sauce begins to boil, boil for 5 to 10 minutes.
  2. Remove the sauce from the heat. Cover and allow to cool
  3. Pour into a covered container for storage in your refrigerator.
  4. Will keep for up to two months

Makes 1 cup

Wendy’s Junior Bacon Cheesburger

Dinner Ideas January 19, 2013 Leave a comment
Wendy's Jr. Burger

Wendy’s Jr. Burger

This burger is relatively easy to prepare. There is no magic sauce, there is only mayo, American cheese, bacon, lettuce and tomato. Really – so what makes this burger so good? Perhaps it is the perfect shape of the patty (use a cookie cutter), or the fact that the hamburger bun is grilled? Actually, there is a science to stacking everything so pay attention.

 

Ingredients

  • 1 plain hamburger bun
  • 1/3 pound ground beef
  • Salt to taste
  • 1 tablespoon mayo
  • 1 slice American Cheese
  • 2 strips cooked bacon
  • 1 lettuce leaf
  • 1 tomato slice

Directions

  1. Brown the faces of the bun in a frying pan over medium heat. Keep them warm
  2. Form the ground beef into a square patty approximately 4 x 4 inches
  3. Cook the patty in the pan for 3 to 4 minutes per side, or until done. Sprinkle with salt on each side while cooking
  4. Start stacking the burger in the following order:
  5. Spread the mayonnaise on the top bun
  6. Place the burger on the bottom bun
    1. On top of the burger, place the cheese
    2. Bacon (side by side)
    3. Lettuce leaf
    4. Tomato slice

Eat and enjoy!

Famous Recipes

Famous Recipes January 19, 2013 Leave a comment

burgerI was able to dig up some pretty amazing recipes from famous restaurants, by Todd Wilbur. If you like Philly pretzels or Nestle Crunch Bars, or White Castle Burgers, stay tuned.  I will be adding recipes every so often in a new category called Famous Recipes. You should know the sauces these restaurants use is what makes their sandwiches so yummy.  If you are on a diet, take a look at the recipes anyway, you can always substitute beef with a veggie burger, mayo with a low fat mayo, etc. Reinvent these famous recipes to suit your own lifestyle.  Inventing them will be fun.

Just a few side notes for hamburgers:

The patty should be very thin 1/4 inch.   Be sure the patty is the same thickness throughout and slightly larger then the bun.  Use a rolling pin put the meat between two pieces of wax paper to roll into a uniform thickness. Make the patty(s) ahead of time and place on a cookie sheet to freeze.  The frozen patty can be taken from the freezer and cooked frozen.  Enjoy

Roasted Vegetables (WW friendly recipe)

Dinner Ideas, Vegetables January 18, 2013 Leave a comment

Roasted Vegetables
(WW Friendly) zero points!

This is a delicious side for any meal or a meal by itself, and Weight Watchers friendly at

Roasted Vegetables

Roasted Vegetables

zero points.

(Makes 8 servings)

  • 2 medium sweet red peppers, seeded and quartered or sliced
  • 1 medium green pepper, seeded and quartered or sliced
  • small summer squash, sliced
  • small zucchini, cut into Julianne pieces or chunks
  • 1 cup red onion, quartered
  • 12 ounces canned artichoke hearts, without oil, drained
  • 1 teaspoon dried thyme
  • 1 teaspoon fresh rosemary
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Kosher or sea salt
  • 1/4 teaspoon black pepper, freshly ground

Directions:
Preheat oven to 450ºF.

  1. Coat 2 large baking sheets with cooking spray.
  2.  Arrange peppers, squash, zucchini, onion and artichokes on prepared baking sheets, flesh side up,
  3. Coat vegetables with cooking spray; sprinkle with thyme, fresh rosemary, garlic powder, salt and black pepper.
  4.  Roast until vegetables are tender and golden brown, about 20 to 25 minutes.

Yields about 3/4 cup per serving.

Potato Pancakes

Breakfast, Dinner Ideas, Vegetables January 16, 2013 Leave a comment
Potato Pancake

Potato Pancake

German potato pancakes, a true comfort food and wonderful side with any meal from breakfast to dinner. Eat with a dollop of applesauce or sour cream, potato pancakes are a real treat. Poach an egg and serve on top of a potato pancake, or serve as a side with a steak or chicken. Crunchy on the outside and soft and moist on the inside.

Ingredients:

  • 1 lb. potatoes, about 2 or 3 large russets, grated (a sweet potato may be substituted for one of the russets for color and sweetness)
  • 1/2 onion, grated
  • 1 tsp. salt
  • Dash of Ground pepper
  • ¼ tsp of Nutmeg
  • 1 egg, beaten
  • Oil for frying

Directions

  1. Grate potatoes, with or without skin
  2. Grate the onion over the potatoes, (at this point you can add 2 grated carrots for color and flavor, or a grated zucchini)
  3. Add salt, pepper, nutmeg and egg. Mix thoroughly.
  4. Using a non-stick griddle or frying pan, heat about 2 tablespoons olive oil until hot
  5. Using a measuring cup – ½ cup – drop the potato mixture into hot oil and flatten with the back of a spoon.
  6. Fry for 4 to 5 minutes on each side, or until golden brown
  7. Drain on paper towels and serve hot with your choice of topping.

*keep cakes warm in a 250 degree oven while cooking the remaining batter.

Oat Groats aka Whole Oats

Breakfast, Dinner Ideas January 15, 2013 Leave a comment
Oat Groats

Oat Groats aka Whole Oats

I tasted whole oats for the first time in my life at a Health Fair the clinic I work for hosts every fall.  I was hesitant at first because I am not a fan of the instant oatmeal that seems very popular today. The gal serving the oats owns a popular café in town, the restaurant is known for their great food. So I decided to try a serving of whole oats. She served the oats with sides of: Almond Soy milk, cream, brown sugar, walnuts, honey, and raisins. She scooped out a tiny little portion for me after I explained my dislike for Oatmeal and invited me to add one of the sides to my oatmeal and then taste it. I poured a little Almond Soy milk, a pinch of brown sugar, and walnuts to my serving and tasted. Needless to say I went back for 2nds. I loved the chewy texture and nutty taste. It was unlike any oatmeal I have ever eaten. Now I am hooked.
I have been searching the WWW for other ideas on how to serve up whole oats and am amazed at how versatile it is. I saw a recipe that included a shot of soy sauce and chopped scallions for a dinner version of oats. I’m sure you can add just about anything to your whole oats for a tasty dinner, some suggestions; chopped ham, spinach, tomatoes, chopped avocado, peas and onions, any vegetable you prefer actually.
The heart health and cholesterol lowering benefits of oats is very well known, and if you are not familiar with the nutrition aspect of oats, may I suggest this site for more information; http://wholegrainscouncil.org/whole-grains-101/health-benefits-of-oats

Here are some facts about Oats that I borrowed from Dr. Andrew Weil’s web blog about Oats:

  • Oat groats (“whole” oats) are the most intact form, only the outermost inedible hull is removed.
  • Steel-cut oats are simply oat groats that have been cut into two or three pieces with steel blades, slightly decreasing their cooking time. Oat groats and steel-cut oats are the least processed; they take a long time to cook, but result in a chewy, lower-glycemic treat.
  • Rolled oats are the result when oat groats are steamed, flattened and dried. This is the form most people know. Though somewhat processed, rolled oats are still a whole grain. I don’t recommend eating oats that have been processed any further than this, such as quick-cooking or instant oats – they are no longer whole, intact grains, and instant oatmeal packets often contain copious amounts of salt, sugar and other additives.
  • Oat bran – the finely ground meal of oat groats’ bran layer – though not technically a whole grain, has the health benefits of one with its high fiber and low starch content; it makes a good addition to other foods, especially baked goods. Despite its short cooking time and smooth texture, it won’t spike blood sugar levels, thanks to its soluble fiber.

Oats have a higher fat content than other grains, and can go rancid more easily as a result. Whether you’re buying oat groats, steel-cut oats, rolled oats or oat bran, buy in smaller quantities, and store in the refrigerator.

Add a 1/4 cup of cooked whole oats to any bread recipe
Cooking time: steel-cut, 20-40 minutes; groats, 45-60 minutes
Liquid per cup of grain: steel-cut and groats, 3 cups

Coconut Macaroon

Dinner Ideas January 13, 2013 Leave a comment

The earliest recorded macaroon recipes are for the almond meringue variety similar to

Macroon

Macaroon Cookie

amoretti, with a crisp crust and a softer interior. They were made from egg whites and almond paste. The name of the cookie comes from an Italian word meaning paste, maccarone.

About the origin, culinary historians claim that macaroons can be traced to an Italian monastery of the 9th century. Recipes for macaroons (also spelled “mackaroon,” “maccaroon” and “mackaroom”) appear in recipe books at least as early as 1725 (Robert Smith’s Court Cookery, or the Complete English Cook).

The Scottish macaroon is a sweet confection with a thick velvety center covered in chocolate and topped with roasted coconut. Traditionally they were made with cold leftovers of mashed potatoes and sugar loaf. A coconut macaroon is a type of macaroon most commonly found in Australia, the United States, the Netherlands and Germany, and is directly related to the Scottish macaroon. Its principal ingredients are egg whites, sugar and shredded dried coconut. It is closer to a soft cookie than its meringue cousin, and is equally sweet. A light, sweet, satisfying cookie after a heavy meal.

Ingredients

  • 2 egg whites
  • ½ teaspoon vanilla
  • 2/3 cup sugar
  • 1-1/2 cup of bagged coconut

Preheat oven to 325 degrees

Directions

  1. Line a cookie sheet with parchment paper or spray lightly with cooking spray
  2. Beat egg whites and vanilla on high speed of electric mixer until soft peaks form
  3. Gradually add sugar 1 tablespoon at a time, beat until stiff peaks form
  4. Fold in coconut
  5. *at this point you can add 1/3 cup of mini chocolate chips
  6. Drop mixture by rounded teaspoons onto cookie sheet about 2 inches apart
  7. Bake for 20 minutes until edges are lightly browned
  8. Transfer to a wire rack and let cool.

You can melt bittersweet chocolate in a microwave and dip the bottoms of the cookies in the chocolate or drizzle melted chocolate on the cookies. Eat healthy, eat well!!

Oven baked Steelhead Trout

Dinner Ideas, Fish January 13, 2013 1 Comment

Everyone knows that eating fish is healthy. Fish like salmon, tuna, and mackerel contain good fats that may help prevent heart problems and diseases such as Alzheimer’s and strokes. Buying fresh fish is easy. It should smell sweet; if it smells fishy or strong, it is no longer fresh. Whole fish should look like it had just come out of the water, with bright eyes and firm flesh, which are signs of freshness.

If you opt to freeze your fish, here is a trick some people use to thaw their frozen fish. Place the frozen fish in a bowl, cover it with fresh milk, and leave it in the refrigerator overnight. This method can give the fish a fresh-caught taste. Remember to throw away the milk after the fish has thawed.

Steelhead Trout or Salmon

  • 1 lb Steelhead Trout
  • 2-3 cloves of garlic sliced very thin
  • 1 clove of garlic to be grated or minced
  • 1 lime – zest the lime then slice half of the lime into very thin slices
  • 1 sprig of fresh Rosemary, strip leaves from stem and mince
  • ½ cup of Italian flat leaf parsley – minced
  • ½ teaspoon of kosher salt
  • Pepper
  • 4 tablespoons of Olive Oil

Directions

  1. Place foil on broiler pan – fold up edges to create a rim and spray with cooking spray.
  2. Rinse fish – dry with paper towels and then rub olive oil on both sides of fish and lay on foil with skin side down.
  3. Sprinkle with kosher salt and pepper to taste.
  4. Sprinkle with the lime zest.
  5. Spread the thin sliced garlic cloves across the entire length of fish.
  6. Mix the parsley, rosemary, and grated or minced garlic, spread across the top of the fish.
  7. Layer the thinly sliced lime across the parsley mix.
  8. Drizzle 1 tablespoon of Olive Oil on top of that
  9. Let the fish sit while oven heats up
  10. Broil for 2 minutes just to get the herbs cooking – do not broil any longer you do not want crisp herbs.
  11. Reduce oven temperature to 375°F. and place a piece of foil loosely on top of fish.
  12. Finish baking for approximately 10-15 minutes or until fish flakes easily or until internal temperature of 145°F (or 63°C.)  Do not overcook.

Moxy’s Braised Beef Short Ribs

Dinner Ideas January 12, 2013 Leave a comment

Short ribs2

I just indulged in one of my favorite meals, Braised Short Ribs. Not to be confused with back ribs, or barbequed ribs. Short ribs are meatier and from the rib of the beef. I’ve looked at all kinds of recipes for short ribs and still feel my recipe is easier and much less complicated, yet my ribs are full of flavor, tender and well, just plain yummy.

Ingredients

  • 2 to 3 lbs of short ribs of beefshort ribs
  • 1 small onion, diced
  • 2 small sliced carrots, sliced
  • 4 ribs of celery with leaves
  • 1 teaspoon salt
  • 1 bay leaf

Directions

  • Place ingredients in a stock pot and cover with cold water
  • Bring to a boil, cover pot with lid and lower heat to a simmer
  • Simmer for 2-1/2 hours
  • Turn the heat off and cool in pot for about ½ hour
  • Remove meat from broth and put into a strainer
  • Remove vegetables with a slotted spoon and put into a bowl

Preheat oven to 325 degrees

  • Now you have two choices you need to make a gravy;
    • You can put the pot of broth in the refrigerator until cold and the fat rises to the top where you can scrape it off and proceed to making a gravy or
    • You can use a can of beef broth purchased from a store and proceed with the gravy
      • Either way, do not discard or throw the original beef broth away, place in the refrigerator overnight and let the fat come to the surface and scrape off, pour into freezer containers and place in freezer to use in soups or sauces.
  • To make the gravy, mix 2 tablespoons of cornstarch with 2 tablespoons of water. Bring the broth you chose to a boil and add the cornstarch mixture to the broth.
  • Let boil until thickened.
  • In an oven-proof skillet heat 2 tablespoons of olive oil on medium-high heat, brown the ribs in the oil, add the vegetables that were cooked with the ribs and pour the gravy over the ribs.
  • Place in oven uncovered for 45 minutes, ribs will be crispy and tender.
  • Enjoy with mashed potatoes or noodles.