Asian Food; Contemporary, Traditional, or Both?

The Asian culture is rich with food traditions and history. The culture reflects the diversity of experiences with their history. As deep in tradition as the culture is, Asian cuisine is still evolving and changing to become more contemporary. Take Sweet Basil, a local restaurant in the Crescent Springs area of Kentucky, for example. Sweet Basil has an array of curries that are exactly as one would find in Thailand. Sweet Basil has Panang Curry that is so warm and inviting it’s a crowd favorite. With any choice of meat or tofu in Panang Curry sauce, over a bed of steamed broccoli and garnished with lime leaves. The Curry transports the diner directly to Thailand for an unbelievably authentic meal. But don’t count Sweet Basil out of the evolving aspect of the American-Asian food wars. Being located in Kentucky, Sweet Basil saw that the blood of their city runs blue! UK Wildcat blue; so they came up with a sushi roll for the local blue bloods. The Wild Cat Roll consists of spicy tuna, cucumber and avocado, topped with super white tuna tempura flake, honey, and wasabi sauce. This roll gives the diner “nothin’ but net.” In conclusion, Asian food is a new American tradition and it’s popping up everywhere. Any diner, weather looking for a traditional or contemporary experience will have one more local favorite to add to the repertoire.

My First Guest Post!

I can not tell you how excited I am to have my first guest blogger! Katie S. is a take no prisoners mom that not only sews, but cooks, crafts, volunteers, and so much more. So without further a-do here is Katie's amazing recipe! Thanks Katie! A family favorite: Skyline Pie One of my most beloved cookbooks is Betty Crocker’s Passion for Pasta. I have a slight addiction to all things pasta, so this cookbook is well-loved, to the point that it is falling apart. I’ve had it since before I was married (ahem, more than ten years). I’ve tried so many recipes in this book, and love many of them, but our favorite recipe in the book is for “Cincinnati Spaghetti Pie”. I make this recipe so often that the page is actually falling out of the book, and wow, you should see all the spots and splashes on it! If you are from the Cincinnati area, you are aware of the phenomena that is “Cincinnati style” chili. It’s a bit sweet thanks to cinnamon & some say that there’s chocolate involved at one of the popular chains. And unless you add beans, it’s a much thinner chili than the hearty variations that most people are familiar with. If you decide to make this recipe, please don’t skip the meat part and just add a can of your favorite Cincinnati-style chili, because it just won’t do the trick. The addition of kidney beans in this recipe makes the pie hearty and thick, not mushy and runny. This spaghetti pie is simple to make, and the reason our family calls it “Skyline Pie” is because we really think it tastes like a 4-way at Skyline Chili. When I make this I always double or even triple the recipe, and put the pies into aluminum pans and freeze a couple. They freeze really well, and taste just as good after defrosting and cooking. I hope you enjoy this recipe! Cincinnati Spaghetti Pie From Betty Crocker’s Passion for Pasta Prep: 25 min Bake: 25 min 6 Servings Ingredients: 6 ounces uncooked spaghetti 2 eggs 1/3 cup Parmesan Cheese 1 lb. ground beef 1/2 cup chopped onion 8 oz. can tomato sauce 1 tsp. chili powder 1 tsp. pumpkin pie spice 1/2 tsp.ground cumin 1/2 tsp. garlic salt 1/4 tsp. ground cinnamon 3/4 cup cooked red kidney beans 1 cup shredded sharp Cheddar Cheese Heat oven to 350. Spray pie plate (10x1 1/2 inches) with cooking spray. Cook and drain spaghetti as directed on box. Beat eggs in large bowl, using fork. Stir in Parmesan Cheese. Toss egg mixture and spaghetti; pour into pie plate. Pat in bottom and up sides of pie plate, using back of spoon or rubber spatula. Cook beef and onion in 12 inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in remaining ingredients except beans and cheese; reduce heat to low. Simmer uncovered 5 minutes. Stir in beans. Spoon beef mixture into spaghetti crust. Sprinkle with cheese. Bake uncovered about 25 minutes or until cheese is melted and edges begin to brown.

Lobster Ravi in Tomato Cream

Since Lent is just a week away I have been looking into more fish recipes. Here's my first one!

Lobster Ravoli in Tomato Cream

Ingredients
For the Shrimp Stock:
1/2 pound unpeeled large shrimp
1 yellow onion, quartered
2 stalks celery with leaves, cut into pieces
1 lemon, halved
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried thyme
2 tablespoons whole black peppercorns
1/2 cup chopped fresh flat-leaf parsley
3 cups water

For the Sauce:
1 tablespoon unsalted butter
1 shallot, minced
2 cloves garlic, minced
2 teaspoons lemon zest
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup white wine
1 cup canned petite diced tomatoes
1/2 cup heavy cream
salt and freshly ground black pepper to taste
16 lobster ravioli

For Garnish:
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon lemon zest

Directions
Peel and devein the shrimp, reserving the shells and heads. Chop the shrimp into bite-size pieces.
To make the shrimp stock, combine the shrimp shells and heads, onion, and celery in a large pot. Squeeze the lemon juice into the pot, then add the lemon halves as well. Add the dried basil, oregano, thyme, peppercorns, 1/2 cup parsley, and 3 cups of water. Cover the pot and bring to a boil. Reduce heat and simmer, uncovered, for 1 hour, skimming away any foam or impurities that have risen to the surface. Strain the shrimp stock and set aside.
Heat the butter in a large skillet over medium heat. Cook the shrimp pieces until pink and almost cooked through, 1 to 2 minutes. Remove and set aside. Add the shallots to the pan; cook and stir until the shallots have softened and turned translucent, about 5 minutes.
Stir in the garlic, lemon zest, salt, and ground pepper. Cook for thirty seconds, then add the white wine. Bring to a boil and cook until the white wine is reduced by half, about 5 minutes. Add the shrimp stock to the pan, bring it to a boil, and simmer until the sauce is reduce by half, about 15 minutes.
Meanwhile, fill a large pot with heavily salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 4 minutes. Drain well, reserving a little pasta-cooking water to thin the sauce, if necessary.
Stir the diced tomatoes and cream into the shrimp sauce and heat through. Return the shrimp to the pan, taste the sauce, and season to taste with salt and pepper. Fold the ravioli into the sauce.
Place four ravioli onto each of four warmed pasta bowls or plates and top with sauce. Garnish the pasta with chopped parsley and lemon zest.

Benihana's Meal!

Who doesn't love the super yummy Asian food of Benihana's? But the price makes it hard to go often. The show is well worth it though! But what do you do when you have that insane craving for it? Why, you make it at home of course! And who would have guessed how inexpensive and easy it was! I made this last Sunday for my Mom, Dad, Gran, and family! The 7 of us ate for around $30 total! Wow! So here are the recipes I used. Sorry, everyone ate it so fast I didn't have time for pictures!

Fried Rice (I didn't put on quite the spectacle that the hibachi chefs do but I held my own.)

Ingredients:


2 ounces cooked chicken
8 ounces steamed rice
2 eggs
1 teaspoon onion, chopped
2/3 teaspoon carrot, chopped
2/3 teaspoon green onion, chopped
1/2 teaspoon sesame seed
4 tablespoons butter
1 teaspoon oil
2 teaspoons soy sauce
6 pinches pepper 6 pinches salt (optional)

Directions:
Prep Time: 10 mins
Total Time: 20 mins
1 Scramble eggs and chop after cooking.
2 Saute chopped onion, green onion and carrots until done and mix with chopped scrambled egg and chicken.
3 Break off chunks of steamed rice and mix with vegetable, egg and chicken.
4 Add sesame seed and salt and pepper, stirring well. 5 Add butter and soy sauce into the mixture, stirring well until done.



Shrimp Sauce (This yummy pink sauce is SPOT on to the restaurant!!)

Ingredients:

1 cup peaches in heavy syrup
1 1/2 cups mayonnaise (the real stuff)
2 tablespoons paprika
1 tablespoon garlic salt
1 teaspoon honey (optional)
2 tablespoons ketchup or 2 tablespoons tomato paste 1 1/2 tablespoons rice wine vinegar

Directions:
Prep Time: 10 mins
Total Time: 10 mins
1 Mix all ingredients, except vinegar, in a blender and refrigerate overnight to let the flavors blend. 2 Add Vinegar before serving and mix well.

Ginger Sauce (This is the dipping sauce, not salad dressing)

Ingredients:

1/3 cup soy sauce
1/3 cup sake
2 tablespoons sugar
2 tablespoons vegetable oil
1 teaspoon garlic, grated 1 teaspoon gingerroot, grated

Directions:
Prep Time: 5 mins
Total Time: 5 mins1 Put all ingredients in a bowl and stir well.

Teriyaki Sauce (used on chicken)

Ingredients:

1/4 cup sake
1/2 cup soy sauce
1/2 cup mirin
2 tablespoons sugar

Saute Mix
3/4 lb boneless beef top loin steaks, sliced thin or 3/4 lb boneless chicken, cut into bite size pieces 4 spring onions, roughly chopped

Tater Tot Casserole Stolen from Hungry Girl!

Cooking for a crowd can be a bit of a challenge -- you want to make something delicious that everyone will enjoy, keep it from being super-fattening, and avoid spending hours in the kitchen. Luckily for you, we LOVE solving problems... Read on!



Not-Your-Mom's Tater Tot Casserole
PER SERVING (1/6th of casserole, about 1 cup): 273 calories, 7.5g fat, 880mg sodium, 35.5g carbs, 8g fiber, 5.5g sugars, 15.5g protein -- PointsPlus™ value 7*This recipe is packed with so many delicious items, and it's crazy-easy to make! Plus, who doesn't love Tater Tots?!
Ingredients:
2 cups sliced mushrooms
1 cup chopped onion
3 cups frozen chopped spinach
2 cups frozen bite-sized mixed veggies
2 cups frozen ground-beef-style soy crumbles (like the kind by Boca or Morningstar Farms)
1 cup frozen shelled edamame
1 tsp. chopped garlic
One 10.75-oz. can 98% fat-free cream of mushroom condensed soup
36 frozen Ore-Ida Tater Tots (about 3 cups)
Optional: salt, black pepper

Directions:Preheat oven to 375 degrees.Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add mushrooms and onion. Stirring occasionally, cook until softened, about 6 minutes. Set aside.Meanwhile, place frozen spinach, mixed veggies, soy crumbles, and edamame in a large microwave-safe bowl. Cover and microwave for 5 minutes. Uncover and stir. Cover and microwave for 3 more minutes, or until thawed.Once cool enough to handle, drain any excess water from the bowl. Add mushroom-onion mixture and garlic, and mix well. Add condensed soup, and toss until ingredients are thoroughly coated.Spray an 8" X 8" baking pan with nonstick spray, and evenly spoon mixture into the pan, smoothing the surface with the back of a spoon. Evenly lay Tater Tots on top in a single layer.Bake in the oven until entire casserole is hot and the top is crispy, about 35 minutes. Serve it up and, if you like, season to taste with salt and pepper!MAKES 6 SERVINGS

Super Bowl Sunday

When I think of Super Bowl Sunday, I think of two things...beer and bacon. Beer, because, what is better than watching the big game with your favorite brew? Well, that one thing is bacon! Sweet, salty, greasy bacon! MMMMM! So for my Super Bowl party, naturally I made things wrapped in bacon!

First up, Bacon Wrapped Jalapeno Poppers.

Ingredients:

Jalapenos

Cream Cheese (I use Weight Watchers)

Bacon

Directions:

I wear rubber gloves when making these, but you don't have to. Cut each jalapeno's top off. Then cut it in half length wise.

Scoop out all of the insides with a spoon.

Throw all of your garbage into your garbage bowl. After scooping out all of the insides stuff the jalapenos with your cream cheese. Then cut your bacon slices in half.

Then wrap the bacon around the jalapenos.

Bake at 375 for 20 minutes or so. I put my cooling wrack inside of my baking sheet so that the grease drains from the jalapenos. You can flip if you like halfway through cooking, but I seem to lose my cream cheese. And then the end result is following.

Bacon Wrapped Shrimp

Just the sound of this made me starving!

Ingredients:

Frozen Tiger Shrimp

Bacon

Garlic Powder

Salt

Directions:

Thaw the shrimp as directed on packaging. You don't have to do frozen shrimp, you can also use fresh.

Toss shrimp in garlic powder and salt.

Then wrap in bacon, place on pan (I did the same with the pan as I did with the poppers to have them drain). Then broil on high for 5 minutes on each side. And enjoy!

Grilled Gourmet

Who doesn't love grilled cheese? My kids love it, I love it, and my husband can toast it to perfection! I'm sure others have put these combinations together, but I love these gourmet takes on normal grilled cheese.

Brie Melt...mmm...yummy Brie, ooey gooey and delish!

Ingredients:

Double cream Brie

Cranberries

honey

pecans

french bread

butter

Directions:

Butter outside slices of French Bread. Put Brie, all over both sides of the bread. Place honey on top of the Brie, then place cranberries and pecans inside. Grill to perfection.

The Great Goat

Ingredients:

Goat Cheese of your choice

fresh basil

tomatoes

French Bread

I don't think you'll need directions for this one!

BAP (You'll understand the name in a minute)

Ingredients:

Bacon

Avocado

Smooth Provolone cheese

Directions:

Make your bacon and slice your avocado. Prepare your provolone and bread and stuff! MMMMMMMMMMMMM!

The Granny Grilled (This one may be my fav!)

Ingredients:

Gruyere cheese

Tart apples

Directions:

Layer it all on Wheat bread!!!!! OH MY!

Stromboli di Mama

In other words....my Mom's Stromboli!

My mother is a beautiful, old fashioned Italian. She makes her lasagna from scratch (not some frozen box), makes me pasta chichita for my birthday every year, makes homemade cannoli's every Christmas, and tries to get us all interested in the feast of the 7 fishes. So naturally I assumed that her Stromboli was an all day process that I would never master. Surprised? I say so!

Ingredients:

(1 can per Stromboli) Pillsbury refrigerated French Bread (say what????)

Marinara Sauce

Toppings of your choice (we used Italian sausage, onions, mushrooms, and pepperoni)

Cheese of your choice (we used Provolone, Mozzarella, and Cheddar)

Cooking Spray

Directions:

Roll out the french bread and pat down flat. Add ingredients of your choice (sometimes I put the sauce inside the roll, sometimes on the side just for dipping.) Roll up in a spiral and put a little bit of melted butter of EVOO on the top for the browning of the bread. Bake at 375 for 22 minutes.

Slice and enjoy.

9 years of bliss

I'm not generally a sappy person, but today I celebrate 4 years of bliss, and 9 years of marriage....like how that works...hahaha


So for my anniversary, I decided to make a roast.





Dijon Roast




Ingredients:

• Small Beef Roast
• Dijon Mustard
• Garlic
• Thyme (I used dried)
• Basil (I used dried sweet)
• Oregano (I used dried)
• Sage (I used dried)
• And some diced onions

I did all of this to taste and mixed it all with a bit of EVOO and smeared it all over the roast.

Then I baked the roast at 325 for 2 hours. I let it rest for 15 minutes before slicing. YUM! Now what should go with it? hmmmm......



Until next time!

Panettone bread pudding

Although I'm proud of being an Italian, I can't take any credit for this wonderful recipe. My dear friend Debra made this for me on a LONG and distressing road trip to North Carolina. My first ever road trip was an interesting one, to say the least. The bright spot of the trip (besides Debra being an awsome companian) was her unbelievable bread pudding!

Debra's Bread Pudding:

• Panettone bread (can be purchased at Home Goods, or a speciality market)
• 1/4 cup chocolate chips (I used Godiva chips)
• 1 1/2 cups of heavy whipping cream
• 1/2 cup condensed milk
• 2 eggs

Grease a glass baking dish. Thickly cut Panettone into cubes. Place 1/3 of the Panettone in the bottom of the baking dish. Mix the rest of the ingredients in a bowl. Pour half over the Panettone. Put the rest of the Panettone into the pan and add the rest of the mix. Press it down until all is soaked into the Panettone. Bake at 350 degrees for 45-60 minutes.

YUM! Enjoy!

An Italian Favorite

Lots of folks have cultural items they put on the table for Thanksgiving...well I'd like to hear, er...read about yours! I'll post my favorite and then please share your own!

Panettone Bread Pudding

Nothing says mmm...holiday time, like some warm, gooey bread pudding. And nothing says Italian like Pannetone Bread Pudding. This recipe (though I wish I had thought of it) is by Ken Oringer of Food and Wine Magazine. No this is not low fat....why the hell should it be...it's the holiday!

Ingredients:

2 lbs panettone, sliced 1 1/2 inches thick

1 stick (4oz) unsalted butter

3 large eggs

1 cup sugar

2 tsp pure vanilla extract

1 tsp ground cinnamon

1/2 tsp freshly grated nutmeg

Pinch of salt

2 cups heavy cream

one 12-oz can evaporated milk

Directions:

1. Preheat the oven to 400 degrees. Butter a 2 quart baking dish. Toast the panettone on the oven racks for 8-10 minutes, or until golden; cut into 1 1/2 inch cubes and transfer to the prepared baking dish.


2. In a saucepan, cook the butter over moderately low heat until nutty and the milk solids are brown, 4-5 minutes. Toss the butter with the panettone.


3. In a medium bowl, using an electric mixer, beat the eggs and sugar at medium speed until pale and thick, 2 minutes. Beat in the vanilla, cinnamon, nutmeg, and salt, then beat in the heavy cream and evaporated milk. Pour the custard over the panettone; let stand for 1 hour, gently tossing now and then, until the custard is absorbed.


4. Preheat the oven to 400 degrees. Bake the bread pudding for 25-30 minutes, until the top is golden and the custard is set. Let cool for 30 minutes before cutting into squares.

The best part about this is that you can make it the day before and refrigerate it until after dinner! And if you serve it with ice cream, it only gets better! Enjoy!

Now what's your tradition?

Sensational Stir Fry

Lately I've bee the Samurai of Stir Fry...the Ace of Asian, and I love it because it's giving the family some crazy good veggies without complaints! I found a wonderful Japanese market that is SO inexpensive it's insane! I stopped by and felt a bit awkward at first, because I was the only non Japanese walking through a small store filled with non English packages. But when they saw me pick up Japanese cabbage, stir fry noodles, sesame seeds, and sushi grade tuna, they quickly started smiling. One man said, "You know how to make this." I said, "Oh yes! We love stir fry in our house." He laughed and point me in the direction of some other great items! I walked out of there with two bags of goodies and only spent $9! My new favorite store. But I digress. I've got a fool0-proof, super yum, stir-fry recipe...that I actually smell as I type! Here it is!

I will heed one warning, although this is really easy, it is a bit time consuming. Also, feel free to substitute your favorite veggies if there is one you don't like.

Ingredients:

3 carrots
2 shallots
1 small bag of bean sprouts
1 zucchini
1 squash
1 container of mushrooms (I use a mix)
4 tall green onions
Sesame seeds
Sesame oil
vegetable oil
cabbage (I cut up about a quarter of a head of napa or Asian which ever is fine)
Kikkoman Stir fry sauce
Chow mein stir fry noodles

Instructions:
Peel and slice all veggies. I use the peeler to make ribbons with the zucchini, squash, carrots, and green onions. I feel like the cook faster this way. Chop the rest of the veggies. Put all of them in a large bowl.
Get out a large wok. Heat sesame oil and vegetable oil in the wok. I used about 2 tbsp of sesame and 1 of vegetable.
Dump veggies in the wok and cover, let them cook until soft and delicious. In the meantime, follow the directions on the stir fry noodles.
When all of the ingredients are ready, add the noodles to the wok and add the sesame seeds, mix up and then add the sauce. Toss and serve! Enjoy!

Take some time to relax

This recipe is probably the most important one I've posted on here! I'll start by saying that I always have had a tinge of guilt when I leave the children to go have some fun...but my husband has shown me that it's very important to do. So tonight's recipe is one that will help you loosen up and get down with yo bad self.

It's called:

Amaretto!

First, take two shots of amaretto and shoot them. Then take a shot of amaretto and mix it with sprite. Drink until you dance like no one is looking! Then pass out.

DON'T DRINK AND DRIVE! Much love!

10 things to do with your pumpkin guts and seeds!

So you've carved, scraped, and de-gutted your pumpkin (purely for the kids, no fun for you at all right... ;-p ) and you think, "Do I really have to throw all of this away?" Oh you are such a frugal wonderful mom!!!! Well, I'm here to tell you emphatically NO! Don't throw those guts and seeds away! And to prove how easily you can use those innards (te hehe) I've listed below a bunch of ideas!



Roasted Pumpkin Seeds:

By far the most popular thing to do with the left overs...

**Preheat the oven to 350 degrees. Separate the seeds from the guts. Using your hands, pick out the seeds and lay them on a buttered or greased baking sheet. Do not rinse them! This removes a lot of the flavor. Bake for 10 minutes. Salt before eating.**



Puking Pumpkin:

For my partier (er...single) friends...

Oh, the guts are making me nauseous. Make a manly pumpkin - er, party pumpkin? Use those guts for a gross, puking pumpkin.







Pumpkin Seed Soap:

For anyone who loves to carve pumpkins, but has no desire to roast and eat the pumpkin seeds, this Halloween craft idea is for you. You can still enjoy the health benefits of pumpkin seeds, when you use them as an exfoliating ingredient in the homemade pumpkin seed soap.

http://www.associatedcontent.com/article/392022/halloween_crafts_pumpkin_seed_gift.html?cat=24



Pumpkin Seed Pesto: http://www.grouprecipes.com/15042/pumpkin-seed-pesto-with-pumpkin-ravioli.html



Pumpkin Ravioli: (I've made this, in a different way but still yum!) http://www.grouprecipes.com/15046/pumpkin-ravioli.html



Pumpkin Butter: http://www.grouprecipes.com/1446/pumpkin-butter.html



Pumpkin Delight: http://www.grouprecipes.com/3639/pumpkin-delight.html



Pumpkin Pancakes: http://www.grouprecipes.com/3949/pumpkin-pancakes.html



Pumpkin and Spinach Risotto: (for my more ambitious friends) http://www.grouprecipes.com/6819/pumpkin-doughnuts.html



Kids Toy:

Kids love slime and what’s better than organic slime? Mix it with some fake blood to create guts that can be used as part of a costume or just to play with.
Need red dye for your fake blood recipe? Try beet powder + water.





Whatever you do...

...don't put pumpkin guts down the drain!Unless you are prepared to spend a lot of money to have a plumber come and snake out your drains, don't put pumpkin guts down the sink. They harden inside the pipes and cause problems, no doubt just in time for your family to come visit for Thanksgiving. Can you afford not to have a bathroom available on that day??

Little Nibblers and Fondue

One of my favorite things about meal time would have to be getting the kids involved. Dinner is much more fun when everyone has a hand in it. Not only do they eat better, but they see the time and effort it takes to prepare something.

In a world full of convenience foods and fast food joints it's hard to "find the time" to make dinner. There are some days that "Sam's Pizza Shack" or "McFast Fry" is the only place I can think of, but most nights I try my hardest to come up with something new, exciting, and EASY! I'm lucky enough to have some slow days to sit and think about it at work. In my business it's feast or famine. That is why I started my blog. To give other mothers some new ideas, and for them to share some with me.

One of my "go to" staples for an easy and quick dinner is finger food. Nibblers, as we call them in the Hollis house. That can be anything from cubed chicken, to cheese, to fruit kabobs. Anything! I try to always make them well rounded and fun. But I find that if it doesn't look overwhelming, they will eat it!

So tonight we're going to try some fondue. Maybe a meat one, or a cheese one. I haven't decided yet. But this requires some planning and a lunch break trip to the grocery.

If I do a meat fondue then the recipe I'll use is:

8 cups of chicken broth and 1 cup of dry white wine. (The alcohol will cook off! You won't have drunk kids). I also through in a few spices.

In a pot, bring the chicken broth and wine to a boil. Transfer to the fondue pot when the broth is boiling.

Then you take whatever veggies, or meats you want and put them on the fondue skewer and place in the stock until cooked through.

If you don't like that recipe, try this one:

Bearnaise Sauce
(4 tbsp)
Dry white wine
(4 tbsp)
Tarragon vinegar
(1 tsp)
Green onions, finely chopped
(1 tsp)
Parsley, finely chopped
(1/4 tsp)
Thyme
(1/4 tsp)
Tarragon
3
Egg yolks
(1/2 cup)
Butter
Salt and pepper
1. In a pot, mix the wine, vinegar, green onions, parsley, thyme and tarragon.
2. Bring to a boil and let boil until reduced by half.
3. Strain the liquid.
4. Let cool.
5. Gradually whisk in the egg yolks and butter.
6. Whisk until desired consistency.
7. Add salt and pepper to taste.
8. If prepared ahead of time, keep refrigerated.
9. Serve.


And check out http://www.bestfondue.com/ for more recipes! ENJOY!

Auntrell's Mini Bundt Spice Cakes! Oh My Goodness!

So a friend of mine brought in the most delictable little thing I've ever eaten...I don't know if it's WW approved, but it is Jamie approved!

Mini bundt spice cakes filled with sauteed spiced apples with a brown sugar, vanilla, & cinnamon glaze.

It is just the spice cake mix then you add the sauteed chopped apple (1/2 stick of butter, 1 apple, 2 tablespoons of brown sugar, saute until soft). Follow recipe on box for baking. Glaze is 1/2 butter, 1 1/2 cup of white sugar, 3 tbsp of brown sugar, 2 tbspn of imitation vanilla, 1/2 water. Add all ingredients let boil on med-low until thick. Add more sugar to help with thickness. Set aside to cool a little. Then glazed the cake/s when they are cool.

Have I mentioned that she is now the best friend in the entire world?

Go Guac or Go Home!

I'm Guacamole obsessed! As the Frank's Red Hot lady says, "I put that S#*t on everything."

So I have two super healthy alternatives to traditional Guacamole! First is one from Hungry Girl!

You Make Me Wanna Scoop!
When we saw that Chili's had unleashed a fancy new guacamole on the masses -- one loaded with fire-roasted corn, no less -- we just had to make it over. We even whipped up some super-easy toasty chips. Get ready for some serious dipping with our Rockin' Roasted Corn Guac 'n Chips!
Ingredients:

For Guac 1 cup frozen sweet yellow corn

One 15-oz. can early/young peas, drained

1/2 cup mashed avocado (about 1 medium-small avocado's worth)

1/4 cup plain fat-free Greek yogurt (Fage Total 0% is the best!)

4 tsp. lime juice

1/2 tsp. chopped garlic

1/4 tsp. salt, or more to taste

1/8 tsp. black pepper, or more to taste

1/8 tsp. ground cumin

1/8 tsp. chili powder

3/4 cup chopped cherry or grape tomatoes

1/4 cup finely chopped onionOptional: chopped fresh cilantro, chopped jarred jalapeño slices

For ChipsTwelve 6-inch corn tortillas

3/4 tsp. salt
Directions:Preheat oven to 400 degrees.
Bring a skillet sprayed with nonstick spray to high heat on the stove. Add corn and cook until thawed and slightly blackened, about 8 minutes. Set aside to cool.
Place peas in a medium bowl and mash thoroughly with a potato masher or fork. (Or puree peas in a small blender or food processor and transfer to a medium bowl.) Add avocado, yogurt, lime juice, garlic, and dry seasonings. Continue to mash until blended.
Stir in corn, tomatoes, and onion. If you like, mix in cilantro and/or jalapeño. Refrigerate until ready to serve.
To make the chips, divide tortillas into two stacks and cut each in half. Cut each stack of halves into three triangles, for a total of 72 pieces.
Spray a large baking sheet with nonstick spray. Evenly lay about one-third of the tortilla triangles flat on the sheet.
Cover triangles with a generous mist of nonstick spray, spraying for about 2 seconds.

Evenly sprinkle with 1/8 tsp. salt.

Flip triangles over and sprinkle with another

1/8 tsp. salt.
Bake in the oven for 5 minutes. Carefully flip tortilla triangles over on the sheets. Continue to bake in the oven until crispy, about 5 minutes longer. Repeat baking process until all the chips are baked. (If you have extra baking sheets and a large oven, feel free to do it all at once!)
Once cool enough to handle, transfer chips to a serving bowl. Serve with chilled guac and enjoy!
MAKES 8 SERVINGS
Serving Size: 1/3 cup guacamole with 9 chipsCalories: 160Fat: 4gSodium: 456mg Carbs: 27.5gFiber: 4.75gSugars: 4.5g Protein: 5gPOINTS® value 3*HG Alternative! Prefer your guacamole without chips... with cut bell peppers and jicama, maybe? (Yum!) Make the guacamole only; a 1/3-cup serving of the guac itself has 76 calories, 2.25g fat, and 3g fiber (POINTS® value 1*).

Next is one of my favorites! Edamame Guacamole!

Makes about 2 cups
Made with avocado and edamame, this guacamole variation is both creamy and fresh. Serve with raw vegetables like celery, carrots and radishes for dipping or alongside baked pita chips as a healthy snack or appetizer.
Ingredients
1 cup frozen shelled edamame, thawed

1 small, ripe avocado, peeled and pitted

1 canned chipotle pepper in adobo sauce, finely chopped (optional)

1/3 bunch cilantro

1/4 white onion, roughly chopped

Juice of 2 limes

2 to 3 tablespoons water

Sea salt and freshly ground black pepper
Method
Put edamame, avocado, chipotle, cilantro, onion and lime juice in a food processor and pulse until almost smooth. Add enough water to make a creamy consistency and pulse again. Transfer guacamole to a bowl, season with salt and pepper and serve.
Nutrition
Per serving (2 Tbsp/about 1.5oz/42g-wt.): 50 calories (25 from fat), 3g total fat, 0g saturated fat, 0mg cholesterol, 75mg sodium, 5g total carbohydrate (2g dietary fiber, 1g sugar), 4g protein

I know I'll be enjoying this very soon!!! Let me know what you THINk!

Grilled Shrimp Skewers

know I haven't posted a recipe in a while, but tonight we had the most delicious dinner. We had jalapeno popper burgers, sweet potato fries, and the most wonderful shrimp skewers ever! My kids will normally try shrimp, and they will eat fried shrimp, but James won't touch them unless they are covered in Jack Daniel's sauce from Friday's. But I tried these on everyone, including my neighbors.

Grilled Shrimp Skewers

Ingredients:
2 lb. bag of frozen de-veined shrimp with no shells
1/2 cup of tomato sauce
1/4 cup of red wine vinegar
3 tbsp extra virgin olive oil
4 cloves of garlic minced
2 tbsp basil (fresh, if using dried use 3 tbsp)
big of cayenne pepper
salt to taste


Directions
Thaw frozen shrimp
Mix all ingredients together and marinate shrimp for an hour
After marinating skewer them all on large skewers. (I recommend soaking the skewers in water for at least one hour so they do not burn on the grill)
Spray grill with Pam cooking spray then put the skewers on the grill. Grill until nice color. Enjoy!

Tofu, it isn't just for Vegans!

General Tao's Tofu

Okay, so anytime I mention Tofu, people shutter! No reason!!!!!! My picky eaters all love it, and as long as you have no allergies to it, it's a great way to cut your fat and calories down on your favorite foods! One of my family's favorite is the General Tao's Tofu! It's super yummy and you don't feel like you are being too terribly bad. The key is firm or extra firm tofu. Make sure you drain it and put it in a white towel to dry! It's super important! Check out this website for a video of instructions. http://vegweb.com/index.php?topic=8769.0

Ingredients (use vegan versions):

• 1 box of extra firm tofu
• egg substitute for 1 egg
• 3/4 cup cornstarch
• vegetable oil for frying
• 3 chopped green onions
• 1 Tablespoon minced ginger
• 1 Tablespoon minced garlic (I use the already minced in water)
• 2/3 cup vegetable stock
• 2 Tablespoons low sodium soy sauce
• 4 Tablespoons sugar
• red pepper to taste
• 1 Tablespoon sherry (optional) I love this though and wouldn't leave it out.
• 1 Tablespoon white vinegar
• steamed broccoli (I buy the steamable bags)

I sometimes put this over brown rice too!

Directions:

Drain, dry and cut tofu into 1 inch chunks. You can freeze tofu the night before to get a more chicken-like consistency, but it isn't necessary.

Mix the egg replacer as specified on the box and add an additional 3 tablespoons water.

Dip tofu in egg replacer/water mixture and coat completely.

Sprinkle 3/4 cup cornstarch over tofu and coat completely. Watch out that the cornstarch doesn't clump up at the bottom of the bowl.

Heat oil in pan and fry tofu pieces until golden. Drain oil.

Heat 3 Tablespoons vegetable oil in pan on medium heat.

Add green onions, ginger and garlic, cook for about 2 minutes. Be careful not to burn garlic.

Add vegetable stock, soy sauce, sugar, red pepper and vinegar.

Mix 2 Tablespoons water with 1 Tablespoon cornstarch and pour into mixture stirring well.

Add fried tofu and coat evenly.

Serve immediately with steamed broccoli over your choice of rice.

Serves: 4

Preparation time: 30 Minutes

Oh so good Sweet Pork!

The other night I didn't know what to make and I had some pork thawed so I decided to make something up. I had a ton of produce that was about to go bad. So I chopped some carrots, celery, small white potatoes, garlic, and onions and put it in with some pork loin that I cut into stew meat slices. I stared at it and wondered what would I do to it? So I threw on some soy sauce (because, who doesn't like soy sauce?) Then I realized it would be really salty with the pork and soy sauce, so I added a handful of brown sugar and about a tablespoon of water and covered it. I baked it at 375 for 45 minutes. The results were insane! I will pat myself on the back because every member of the family devoured it! It was so great, but alas, there are no pictures (mainly b/c James literally ate every bite and drank the juice from the bowl...LOL). I think everyone out there would love this! Just give it a try. It's fast, easy, and great for a weeknight rushed meal!

Happy eating!