November 25, 2012

Mushroom Soup

6 cups - Water
2 - Chicken bouillon cubes
4 Tbsp - All-Purpose Flour
5 oz - Shitake mushrooms, sliced
8 oz - Baby Bella, sliced
1 - Celery stalk
2 Tbsp - Light butter
splash Sesame Seed Oil
1 tsp - Low sodium Soy Sauce
1/2 tsp - Garlic powder
1/2 tsp - Thyme
Salt and Pepper to taste

Add cold water and flour in a blender and blend until smooth; pour into a large pot and set heat to medium. 

Add the chicken bouillon cubes, mushrooms, celery, and butter.  Bring to a boil.

Cover an simmer for 25 minutes or until mushrooms are soft. 

Remove the celery before serving.

November 18, 2012

Baked Zucchini Chips

2 - Medium Zucchini, sliced into rounds
1 - Egg
1/3 cup - Plain Panko Breadcrumbs
1 tsp - Greek Seasoning
1/2 tsp - Garlic powder
1/4 tsp - Ground pepper
1/4 cup - Parmesan Cheese, freshly grated
Salt to taste
Cooking spray or light olive oil 

Preheat oven to 425 degrees
  1. In a bowl, beat egg, salt, pepper, and garlic powder. Set aside.
  2. In a zip lock bag add your breadcrumbs, Greek seasoning, and Parmesan cheese; shake well.
  3. Spray your cookie sheet with cooking spray or olive oil, then set to the side.
  4. Dip the zucchini chips into the egg mixture then into the breadcrumbs, repeat for all zucchini chips.  Place the breaded zucchini onto the cookie sheet in a single layer.  Spray a small amount of cooking spray on top of all zucchini for browning.
  5. Bake for 20 minutes, or until golden brown.  Serve with marinara sauce.

November 16, 2012

Macaroni and Cheese

Makes 10 Servings

3 cups - Uncooked elbow macaroni
¾ cup - Light Sour Cream
3 cups - 1% Milk
1 tsp - Garlic powder
1 tsp - Onion powder
4 Tbsp - All-purpose flour
2 tsp - Mustard
1 tsp - Salt
1 tsp - ground Cayenne
½ tsp - Black pepper
3 cups - Sharp Cheddar cheese, shredded
¼ cup - Gorgonzola cheese, crumbled
3 dashes of Tabasco hot sauce

3 Tbsp - Plain bread crumbs
3 Tbsp - Parmesan cheese, grated
3 Tbsp - Light olive oil

Preheat oven to 350 degrees.
1.   In a quart saucepan, cook and drain macaroni as directed on package.  Return macaroni to saucepan and add sour cream, stir then cover to keep warm.
2.   In another saucepan over medium heat add milk, garlic powder, onion powder, flour, mustard, salt, pepper, and cayenne. Whisk until smooth, stir constantly until mixture boils and thickens. Then remove from heat and stir in cheese a little at a time until cheese is melted.
3.   Add cheese sauce to macaroni mixture, mix well.  Pour into a baking dish.
4.   In a small bowl mix the remaining ingredients (bread crumbs, Parmesan cheese, and olive oil). Sprinkle over macaroni.
5.   Bake for 25 minutes or until edges are bubbly.

Dark Chocolate Cream Pie

Makes 8 Servings

1 - Pillsbury® refrigerated pie crust, softened as directed on box

1 ¾ cups - 1% Milk
½ cup - Stout Beer
1 ½ cups - Dark Chocolate Chips
½ tsp - Mint Extract
1 box (6-serving size) - Chocolate pudding and pie mix (not instant)

1 ½ cup - Whipping Cream
3 Tbsp - Powdered Sugar
2 tsp - Vanilla Extract
½ tsp - Mint Extract

Preheat Oven to 450 degrees

1.    Plate pie crust into a 9-inch pie plate, cook according to box directions.  Let cool completely.
2.    In a saucepan, cook the milk, beer, and pudding mix over a medium heat.  Once it comes to a boil remove from the heat and stir in the dark chocolate chips.  Once melted pour into a bowl, cover with saran wrap and refrigerate for at least 2 hours or until cold.
3.    Pour the pudding mixture into the crust evenly.  Refrigerate at least 4 hours.
4.    Right before serving beat the whipping cream, powdered sugar, and vanilla extract with a electric mixer on high speed until soft peaks form.  Spread over pie and garnish with chocolate shavings. 

November 4, 2012

Cilantro Quinoa

Makes 4 Servings

1 cup – Dry Quinoa
2 cups – Chicken Broth, low sodium
¼ cup – Fresh Cilantro, chopped
3 - Garlic cloves, minced
2 Tbsp – Butter, unsalted
¼ cup - Freshly grated Parmesan cheese
¼ cup – Sweet Onion, diced
½ Tbsp - Light Olive Oil
Salt and Pepper to taste

  • Preheat a frying pan at least 1 inch deep to medium heat, once warm add olive oil and onion.  Sauté onions for 4-5 minutes, then add garlic and sauté an additional 3 minutes.
  • Add 1 cup of quinoa and 2 cups chicken broth.  Bring to a boil then cover and turn to low.  Cook for 20 minutes or until the liquid is gone. (read quinoa bag instructions as each type could cook differently)
  • Add fresh cilantro, parmesan cheese, and butter to quinoa.  Stir and taste, add salt and pepper if needed.  Once butter and cheese has melted it’s ready to serve.