Post by JJ Judkins on Jun 9, 2011 12:16:22 GMT -6
REC-9 RECIPES # 9
Cheesy Shrimp and Grits
Balsamic-Glazed Grilled Chicken Breasts
Grilled Rib-Eye with Creamed Swiss Chard and Lemon
Penne with Charred Tomatoes and Hummus
SMOKY CHEESE DIP
Cheesy Shrimp and Grits
My wife and I were in North Carolina, on a book signing tour, when we first had this dish. I had to come home and try my best to duplicate this recipe and I feel that my mission has been completed.
Ingredients
1 pot grits, cooked and chilled in loaf pan
2 Tbsp. butter
2 cups grated cheddar cheese
1/2 large onion, chopped
Roux
Chicken broth
20 large shrimp, peeled
----------------------------------------------------------
Methods/Steps
Mix grits and cheese before chilling.
Cut two slices off the loaf of chilled grits. Season with salt and pepper and pan-fry; keep warm. Melt butter in sauté pan and cook pepper and onion until soft. Whisk roux in pan, and when browned thin with chicken broth, until sauce is desired thickness. Add shrimp to pan; cook until shrimp are pink and done, no longer than 3 minutes. Put fried grits on 2 plates and top with shrimp in sauce.
----------------------------------------------------------
Makes 2
Balsamic-Glazed Grilled Chicken Breasts
The secret to my shiny and golden-brown barbecued chicken? A simple, tangy glaze made with brown sugar (I use brown Splenda). This glaze tastes fantastic on any cut of meat. Try it on pork chops or steaks. Also, I have tried and substituted other fresh herbs such as thyme, oregano, tarragon or Italian parsley for the rosemary in this recipe. They all worked with this recipe. Remove the skin before eating for less fat.
Prep Time
35
Minutes
Total Time
35
Minutes
Makes
4
servings
Glaze
1/3 cup packed brown sugar
1/3 cup balsamic vinegar
1 teaspoon chopped fresh rosemary leaves
1 teaspoon finely chopped garlic
Chicken
4 bone-in skin-on chicken breasts (8 oz each)
1/4 teaspoon salt
1/4 teaspoon pepper
Preparations:
1.. Heat gas or charcoal grill. In small bowl, mix glaze ingredients; set aside.
2.. Sprinkle chicken with salt and pepper. Place chicken on grill, skin side down, over medium heat. Cook 10 minutes. Turn chicken; brush half the glaze evenly over chicken. Continue cooking and brushing with remaining glaze 10 to 12 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F).
Makes 4 servings
Nutrition Information:
1 Serving (1 Serving)
a.. Calories 310
a.. (Calories from Fat 80),
a.. Total Fat 9g
a.. (Saturated Fat 2 1/2g,
b.. Trans Fat 0g),
b.. Cholesterol 95mg;
c.. Sodium 190mg;
d.. Total Carbohydrate 22g
a.. (Dietary Fiber 0g,
b.. Sugars 5g),
e.. Protein 34g;
Percent Daily Value*:
a.. Vitamin A 2.00%;
b.. Vitamin C 0.00%;
c.. Calcium 4.00%;
d.. Iron 8.00%;
Exchanges:
a.. 0 Starch;
b.. 0 Fruit;
c.. 1 Other Carbohydrate;
d.. 0 Skim Milk;
e.. 0 Low-Fat Milk;
f.. 0 Milk;
g.. 0 Vegetable;
h.. 0 Very Lean Meat;
i.. 4 1/2 Lean Meat;
j.. 0 High-Fat Meat;
k.. 0 Fat;
Carbohydrate Choices:
a.. 1 1/2;
*Percent Daily Values are based on a 2,000 calorie diet.
Grilled Rib-Eye with Creamed Swiss Chard and Lemon
If you accidently run out of propane for the grill or if it’s raining, after promising the family steaks, try this recipe of doing them in the oven. Either way they come out delicious. Fresh herbs, from the garden, add a delicious touch, but you can use dried herbs instead.
Servings: Serves 4
Total: 1 hr
Ingredients
a.. Extra-virgin olive oil
b.. 4 large bone-in rib-eye steaks (16 to 18 ounces each)
c.. Kosher salt and freshly ground black pepper
d.. 4 sprigs fresh rosemary
e.. 4 sprigs fresh thyme
f..
g.. Creamed Swiss Chard
h..
2 cups heavy whipping cream
i.. 3 cloves garlic, peeled and gently smashed
j.. 1 large bunch Swiss chard
k.. 1 clove garlic, peeled and shaved
l.. 2 tablespoons panko bread crumbs
m.. 2 lemons, cut into wedges, to serve
Directions
1. On a large platter drizzle steaks with a 2-count of olive oil (about 2 tablespoons). Season with salt and pepper. Remove the leaves from half of the rosemary and half of the thyme. Sprinkle leaves on steaks; set aside. Preheat grill to medium-high. When the grill is ready, cook the rib-eyes about 7 minutes on each side for medium-rare. (Add another 2 minutes for medium.) Remove from grill and let stand for 5 minutes.
2. For the Creamed Swiss Chard, while the steaks are cooking heat cream, the remaining thyme and rosemary sprigs, and the 3 cloves garlic in a large saucepan over medium heat. Simmer until mixture is slightly reduced. Strain the cream mixture and return to saucepan.
3. Preheat broiler. Split each Swiss chard leaf lengthwise so each piece has a bit of stem and a bit of leaf. In a large pot of boiling salted water, blanch leaves until wilted; drain and squeeze dry to remove as much moisture as possible. Fold the Swiss chard into the strained cream. Warm over low heat and season to taste with salt and pepper. Transfer chard to individual ovenproof dishes; top with the 1 clove shaved garlic and the panko crumbs. Broil until crispy and golden, about 3 minutes. Serve grilled rib-eyes with Creamed Swiss Chard and lemon wedges.
Penne with Charred Tomatoes and Hummus
from Bon Appetit
Serves 4
8 ounces penne pasta
1/2 cup plain hummus
2 tablespoons extra-virgin olive oil
12-ounce bags cherry tomatoes
1 15-ounce can chickpeas (garbanzo beans), drained
3 garlic cloves, pressed
1 teaspoon smoked paprika
1/2 cup halved pitted kalamata olives
1/2 cup chopped fresh cilantro
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid. Whisk hummus into liquid.
Meanwhile, heat oil in large heavy skillet over high heat. Add cherry tomatoes; sprinkle with salt and pepper. Cook until blackened in spots, shaking skillet occasionally, about 8 minutes. Mix in chickpeas, garlic, and smoked paprika. Crush some of tomatoes to release juices. Add pasta and enough hummus mixture to coat. Mix in olives and cilantro; season with salt and pepper.
SMOKY CHEESE DIP
Yield: 16 servings (2 tablespoons per serving)
Source: "The Diabetes Food and Nutrition Bible"
INGREDIENTS
- 1 cup fat-free cream cheese
- 1 cup fat-free sour cream
- 1/2 cup fat-free mayonnaise
- 1/2 cup reduced-fat shredded Cheddar cheese
- 1/2 cup cooked crumbled low-fat turkey sausage
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon liquid smoke flavoring
- 2 cloves garlic, minced
DIRECTIONS
In a food processor, combine the cream cheese,
sour cream, and mayonnaise. Process until smooth.
Fold in by hand the remaining ingredients. Serve
with crackers or pita bread.
Nutritional Information Per Serving (2 tablespoons):
Calories: 50, Fat: 1 g, Cholesterol: 7 mg, Sodium: 224 mg,
Carbohydrate: 5 g, Dietary Fiber: 0 g, Sugars: 2 g, Protein: 5 g
Diabetic Exchanges: 1/2 Carbohydrate
Cheesy Shrimp and Grits
Balsamic-Glazed Grilled Chicken Breasts
Grilled Rib-Eye with Creamed Swiss Chard and Lemon
Penne with Charred Tomatoes and Hummus
SMOKY CHEESE DIP
Cheesy Shrimp and Grits
My wife and I were in North Carolina, on a book signing tour, when we first had this dish. I had to come home and try my best to duplicate this recipe and I feel that my mission has been completed.
Ingredients
1 pot grits, cooked and chilled in loaf pan
2 Tbsp. butter
2 cups grated cheddar cheese
1/2 large onion, chopped
Roux
Chicken broth
20 large shrimp, peeled
----------------------------------------------------------
Methods/Steps
Mix grits and cheese before chilling.
Cut two slices off the loaf of chilled grits. Season with salt and pepper and pan-fry; keep warm. Melt butter in sauté pan and cook pepper and onion until soft. Whisk roux in pan, and when browned thin with chicken broth, until sauce is desired thickness. Add shrimp to pan; cook until shrimp are pink and done, no longer than 3 minutes. Put fried grits on 2 plates and top with shrimp in sauce.
----------------------------------------------------------
Makes 2
Balsamic-Glazed Grilled Chicken Breasts
The secret to my shiny and golden-brown barbecued chicken? A simple, tangy glaze made with brown sugar (I use brown Splenda). This glaze tastes fantastic on any cut of meat. Try it on pork chops or steaks. Also, I have tried and substituted other fresh herbs such as thyme, oregano, tarragon or Italian parsley for the rosemary in this recipe. They all worked with this recipe. Remove the skin before eating for less fat.
Prep Time
35
Minutes
Total Time
35
Minutes
Makes
4
servings
Glaze
1/3 cup packed brown sugar
1/3 cup balsamic vinegar
1 teaspoon chopped fresh rosemary leaves
1 teaspoon finely chopped garlic
Chicken
4 bone-in skin-on chicken breasts (8 oz each)
1/4 teaspoon salt
1/4 teaspoon pepper
Preparations:
1.. Heat gas or charcoal grill. In small bowl, mix glaze ingredients; set aside.
2.. Sprinkle chicken with salt and pepper. Place chicken on grill, skin side down, over medium heat. Cook 10 minutes. Turn chicken; brush half the glaze evenly over chicken. Continue cooking and brushing with remaining glaze 10 to 12 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F).
Makes 4 servings
Nutrition Information:
1 Serving (1 Serving)
a.. Calories 310
a.. (Calories from Fat 80),
a.. Total Fat 9g
a.. (Saturated Fat 2 1/2g,
b.. Trans Fat 0g),
b.. Cholesterol 95mg;
c.. Sodium 190mg;
d.. Total Carbohydrate 22g
a.. (Dietary Fiber 0g,
b.. Sugars 5g),
e.. Protein 34g;
Percent Daily Value*:
a.. Vitamin A 2.00%;
b.. Vitamin C 0.00%;
c.. Calcium 4.00%;
d.. Iron 8.00%;
Exchanges:
a.. 0 Starch;
b.. 0 Fruit;
c.. 1 Other Carbohydrate;
d.. 0 Skim Milk;
e.. 0 Low-Fat Milk;
f.. 0 Milk;
g.. 0 Vegetable;
h.. 0 Very Lean Meat;
i.. 4 1/2 Lean Meat;
j.. 0 High-Fat Meat;
k.. 0 Fat;
Carbohydrate Choices:
a.. 1 1/2;
*Percent Daily Values are based on a 2,000 calorie diet.
Grilled Rib-Eye with Creamed Swiss Chard and Lemon
If you accidently run out of propane for the grill or if it’s raining, after promising the family steaks, try this recipe of doing them in the oven. Either way they come out delicious. Fresh herbs, from the garden, add a delicious touch, but you can use dried herbs instead.
Servings: Serves 4
Total: 1 hr
Ingredients
a.. Extra-virgin olive oil
b.. 4 large bone-in rib-eye steaks (16 to 18 ounces each)
c.. Kosher salt and freshly ground black pepper
d.. 4 sprigs fresh rosemary
e.. 4 sprigs fresh thyme
f..
g.. Creamed Swiss Chard
h..
2 cups heavy whipping cream
i.. 3 cloves garlic, peeled and gently smashed
j.. 1 large bunch Swiss chard
k.. 1 clove garlic, peeled and shaved
l.. 2 tablespoons panko bread crumbs
m.. 2 lemons, cut into wedges, to serve
Directions
1. On a large platter drizzle steaks with a 2-count of olive oil (about 2 tablespoons). Season with salt and pepper. Remove the leaves from half of the rosemary and half of the thyme. Sprinkle leaves on steaks; set aside. Preheat grill to medium-high. When the grill is ready, cook the rib-eyes about 7 minutes on each side for medium-rare. (Add another 2 minutes for medium.) Remove from grill and let stand for 5 minutes.
2. For the Creamed Swiss Chard, while the steaks are cooking heat cream, the remaining thyme and rosemary sprigs, and the 3 cloves garlic in a large saucepan over medium heat. Simmer until mixture is slightly reduced. Strain the cream mixture and return to saucepan.
3. Preheat broiler. Split each Swiss chard leaf lengthwise so each piece has a bit of stem and a bit of leaf. In a large pot of boiling salted water, blanch leaves until wilted; drain and squeeze dry to remove as much moisture as possible. Fold the Swiss chard into the strained cream. Warm over low heat and season to taste with salt and pepper. Transfer chard to individual ovenproof dishes; top with the 1 clove shaved garlic and the panko crumbs. Broil until crispy and golden, about 3 minutes. Serve grilled rib-eyes with Creamed Swiss Chard and lemon wedges.
Penne with Charred Tomatoes and Hummus
from Bon Appetit
Serves 4
8 ounces penne pasta
1/2 cup plain hummus
2 tablespoons extra-virgin olive oil
12-ounce bags cherry tomatoes
1 15-ounce can chickpeas (garbanzo beans), drained
3 garlic cloves, pressed
1 teaspoon smoked paprika
1/2 cup halved pitted kalamata olives
1/2 cup chopped fresh cilantro
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid. Whisk hummus into liquid.
Meanwhile, heat oil in large heavy skillet over high heat. Add cherry tomatoes; sprinkle with salt and pepper. Cook until blackened in spots, shaking skillet occasionally, about 8 minutes. Mix in chickpeas, garlic, and smoked paprika. Crush some of tomatoes to release juices. Add pasta and enough hummus mixture to coat. Mix in olives and cilantro; season with salt and pepper.
SMOKY CHEESE DIP
Yield: 16 servings (2 tablespoons per serving)
Source: "The Diabetes Food and Nutrition Bible"
INGREDIENTS
- 1 cup fat-free cream cheese
- 1 cup fat-free sour cream
- 1/2 cup fat-free mayonnaise
- 1/2 cup reduced-fat shredded Cheddar cheese
- 1/2 cup cooked crumbled low-fat turkey sausage
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon liquid smoke flavoring
- 2 cloves garlic, minced
DIRECTIONS
In a food processor, combine the cream cheese,
sour cream, and mayonnaise. Process until smooth.
Fold in by hand the remaining ingredients. Serve
with crackers or pita bread.
Nutritional Information Per Serving (2 tablespoons):
Calories: 50, Fat: 1 g, Cholesterol: 7 mg, Sodium: 224 mg,
Carbohydrate: 5 g, Dietary Fiber: 0 g, Sugars: 2 g, Protein: 5 g
Diabetic Exchanges: 1/2 Carbohydrate