tag:blogger.com,1999:blog-16762564082206697672024-03-24T19:32:58.956-04:00Cookin With LoveCulinary Adventures of a Couple on a Quest for Healthier EatingCookinWithLovehttp://www.blogger.com/profile/18415825984892663739noreply@blogger.comBlogger760125tag:blogger.com,1999:blog-1676256408220669767.post-34071785030058739692024-02-05T13:58:00.000-05:002024-02-05T13:58:08.597-05:00Crispy Parmesan Crusted Brussels Sprouts with Hot Honey Dipping Sauce<div style="text-align: center;"><b style="font-family: verdana;">Crispy Parmesan Crusted Brussels Sprouts with Hot Honey Dipping Sauce</b></div><span style="font-family: verdana;"><div style="text-align: center;"><span style="font-size: x-small;">adapted from </span><a href="https://www.instagram.com/reel/CyvhvM_sytA/?igshid=MTc4MmM1YmI2Ng%3D%3D" style="font-size: x-small;" target="_blank">Crowded Kitchen</a></div></span><div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana;">With the salty, crunchy, cheesy goodness, this is my new favorite way to eat Brussels Sprouts. Save the extra dipping sauce to serve with chicken or pretzels.</span></div><span style="font-family: verdana;"> <br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_wylIY2m8qoa9LjV38sdVORBsTdFEI1uEqgDiEzwvddC0wR_B7wTH8B6t7DjGv3kaWhyphenhyphenpebIAsOWavkxkLiGqC0FdlXOqdcQwQFOz5tSW9R8cyAlYFTQrCmFD0GAJxXcfY5cbufXxqK7_BR3vEhQkF4e7wMgHVNYRSwpe7HsOpYKOQF25guAT8zig263N/s4032/Crispy%20Parmesan%20Brussels%20Sprouts%20with%20Hot%20Honey%20Mustard%20Dipping%20Sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_wylIY2m8qoa9LjV38sdVORBsTdFEI1uEqgDiEzwvddC0wR_B7wTH8B6t7DjGv3kaWhyphenhyphenpebIAsOWavkxkLiGqC0FdlXOqdcQwQFOz5tSW9R8cyAlYFTQrCmFD0GAJxXcfY5cbufXxqK7_BR3vEhQkF4e7wMgHVNYRSwpe7HsOpYKOQF25guAT8zig263N/s320/Crispy%20Parmesan%20Brussels%20Sprouts%20with%20Hot%20Honey%20Mustard%20Dipping%20Sauce.jpg" width="240" /></a></div><br /></div><div><span style="font-family: verdana;"><br /></span><br style="font-family: verdana;" /><span style="font-family: verdana;">Makes 2 servings</span><span style="font-family: verdana;"><br /><br />For the Brussels Sprouts<br /> <br /> 6 Brussels sprouts, trimmed and cut in half <br /> Cooking spray<br /> 1/2 tsp. Kosher salt<br /> 1/8 tsp. onion powder<br /> 1/8 tsp. garlic powder<br /> 1/8. tsp paprika<br /> 1/8 tsp. dry mustard powder<br />1/16 tsp. cayenne pepper<br />1/2 cup freshly grated Parmesan cheese </span></div><div><span style="font-family: verdana;">Additional Kosher salt to taste<br /> <br />For the Hot Honey Mustard Dipping Sauce<br />2 Tbsp. reduced fat mayonnaise<br /> 1 Tbsp. Dijon mustard<br /> 1 Tbsp. hot sauce, use or favorite and add more or less to taste<br /> 1 1/2 tsp. honey<br /> <br /><ol style="text-align: left;"><li><span style="font-family: verdana;"> Preheat oven to 400˚F. </span></li><li><span style="font-family: verdana;">Lightly coat the Brussels sprouts with cooking spray and place on a baking sheet.</span></li><li><span style="font-family: verdana;">Cover the pan with aluminum foil and roast for 15 minutes or until fork tender.</span></li><li><span style="font-family: verdana;">In a small bowl, mix together the salt, onion powder, garlic powder, paprika, mustard powder and cayenne.</span></li><li><span style="font-family: verdana;">Add slightly cooled Brussels sprouts and toss to coat.</span></li><li><span style="font-family: verdana;">Make 12 small mounds of Parmesan cheese on the baking sheet., each being a little less than a tablespoon.</span></li><li><span style="font-family: verdana;">Place a Brussels sprout half on top of each mound and press down slightly.</span></li><li><span style="font-family: verdana;"> Return the pan to oven for about 10 minutes, or until the cheese is crispy.</span></li><li><span style="font-family: verdana;">In another small bowl, whisk together the dipping sauce ingredients. </span></li><li><span style="font-family: verdana;">When the cheese has crisped, remove the pan from oven, salt to taste and let cool slightly.</span></li><li><span style="font-family: verdana;">Use a spatula to release the cheese from the pan. </span></li><li><span style="font-family: verdana;">Serve warm with the dipping sauce.</span></li></ol></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Enjoy</span>!</div>CookinWithLovehttp://www.blogger.com/profile/18415825984892663739noreply@blogger.com0tag:blogger.com,1999:blog-1676256408220669767.post-53946350313700854702024-02-05T13:28:00.000-05:002024-02-05T13:28:06.059-05:00Raspberry Lime Rickey<div style="text-align: center;"><span style="font-family: verdana;"><b>Raspberry Lime Rickey</b></span></div><span style="font-family: verdana;"><div style="text-align: center;"><span style="font-size: xx-small;">adapted from <a href="https://www.simplyrecipes.com/raspberry-lime-rickey-recipe-5203810">Simply Recipes</a></span></div><br />When I was little I used to go to my Dad's softball games with him on Sunday mornings. The team would meet at a soda shop in Charlestown before heading to the field in Hyde Park. I frequently got Raspberry Lime Rickeys. It's essentially a raspberry lime soda. I have not seen them in years so I thought I'd try making my own. Wow! I would have liked to garnish with a lime round but I used my only lime for the juice.<br /><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMYkXWaX_a9EALmtivKOCLifxOhwWEAVMHSESLNsJjEjS7snmCFZ6HIKNc5G5nZh0jIvdVa9lJB0mGc5ZaCQ-FlhNk179dMfgLIjwHmHpZ_O_NPsKMuYBn7dEAuH8AkDH70rCQvZ072Ex6spGBP_PoCqp0OKsdr0_WV0q-vWiBxxraYP85gbK6aNxqyGdx/s4032/Raspberry%20Lime%20Rickey.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMYkXWaX_a9EALmtivKOCLifxOhwWEAVMHSESLNsJjEjS7snmCFZ6HIKNc5G5nZh0jIvdVa9lJB0mGc5ZaCQ-FlhNk179dMfgLIjwHmHpZ_O_NPsKMuYBn7dEAuH8AkDH70rCQvZ072Ex6spGBP_PoCqp0OKsdr0_WV0q-vWiBxxraYP85gbK6aNxqyGdx/s320/Raspberry%20Lime%20Rickey.jpg" width="240" /></a></div><br /><div style="text-align: left;">Makes 1 serving</div></span><span style="font-family: verdana;"><br />2 2/3 Tbsp sugar free raspberry syrup (I used <a href="https://www.amazon.com/Raspberry-Drinks-Ounces-Torani-Little/dp/B0CG7NQRKF/ref=sr_1_4?crid=3MSXZ4Z3WS1IZ&keywords=dolce+sugar+free+raspberry&qid=1707157065&sprefix=dolce+sugar+free+raspberry%2Caps%2C103&sr=8-4">Dolce brand</a>)<br /><br />2 Tbsp. fresh squeezed lime juice<br /><br />8 oz. club soda<br /><br />Lime round for garnish<br /><br /><br />Combine all ingredients in a tall glass add ice to taste.<div class="separator" style="clear: both; text-align: center;"><br /></div></span><br /><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div><br /><p><br /></p>CookinWithLovehttp://www.blogger.com/profile/18415825984892663739noreply@blogger.com0tag:blogger.com,1999:blog-1676256408220669767.post-62047137828284438502024-01-19T13:34:00.006-05:002024-01-19T13:34:27.493-05:00Coconut Braised Chicken with Chorizo & Potatoes<div style="text-align: center;"><b style="font-family: verdana;">Coconut Braised Chicken with Chorizo & Potatoes</b></div><span style="font-family: verdana;"><div style="text-align: center;"><span style="font-size: x-small;">adapted from Food & Wine October 2015</span></div></span><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">This is a mash up of Central and South American ingredients that create a very rich stew even with using light coconut milk. I think if a full fat coconut milk was used it would be too rich. The gremolata added a nice brightness to the dish but the coffee did nit seem to add any flavor.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">I have found 2 new tricks when dealing with ginger:<br /><ul style="text-align: left;"><li><span style="font-family: verdana;">Store it in the freezer and grate it on a microplane - it never shrivels up or goes bad</span></li><li><span style="font-family: verdana;">Don't bother peeling it - If it is good enough for Iron Chef Alex Guarnaschelli it is good enough for me.</span></li></ul></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieKsA9H3qk8_94WXgUh0VL5g5ZeudIYZGrrMWcN8suimTBrmsyb2shJswW09vSLEju6OGotPen6o7Hd8ul9Gh2l9sNR6CjZp9DgjsK-ChtHQD-qgSztjXGICPINnW5kvFZerDhgAVMYjP5tw9xmGL1KPEH2fUwx7XR7w3oNOnnxfNUGBf5MFXttNZtCCFm/s3751/Coconut%20Braised%20Chicken%20with%20Chorizo%20&%20Potatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3751" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieKsA9H3qk8_94WXgUh0VL5g5ZeudIYZGrrMWcN8suimTBrmsyb2shJswW09vSLEju6OGotPen6o7Hd8ul9Gh2l9sNR6CjZp9DgjsK-ChtHQD-qgSztjXGICPINnW5kvFZerDhgAVMYjP5tw9xmGL1KPEH2fUwx7XR7w3oNOnnxfNUGBf5MFXttNZtCCFm/s320/Coconut%20Braised%20Chicken%20with%20Chorizo%20&%20Potatoes.jpg" width="258" /></a></div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Makes 3 servings<br /><br />1 Tbsp olive oil<br />3 large bone in chicken thighs<br />Kosher salt & Freshly ground black pepper<br />1/4 lb. fresh Mexican chorizo<br />1/2 onion, thinly sliced<br />2 tsp. grated fresh ginger</span></div><div><span style="font-family: verdana;">1 small garlic clove, minced</span></div><div><span style="font-family: verdana;">1/2 dried chile de arbol, broken in half</span></div><div><span style="font-family: verdana;">1 can (13.5 oz.) light coconut milk</span></div><div><span style="font-family: verdana;">1/2 lb. baby potatoes, larger ones cut in half</span></div><div><span style="font-family: verdana;">1 Tbsp. lime juice, plus wedges for serving</span></div><div><span style="font-family: verdana;">1 tsp. butter</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">2 Tbsp. finely chopped cilantro</span></div><div><span style="font-family: verdana;">1/4 tsp. finely ground coffee</span></div><div><span style="font-family: verdana;">1 tsp. finely grated lime zest<br /><br /><ol style="text-align: left;"><li><span style="font-family: verdana;">Preheat the oven to 425°. </span></li><li><span style="font-family: verdana;">Season the chicken with salt and pepper. </span></li><li><span style="font-family: verdana;">In a Dutch oven, heat the oil and brown the chicken over moderate heat, turning occasionally, until nicely browned. </span></li><li><span style="font-family: verdana;">Transfer the chicken to a large plate. </span></li><li><span style="font-family: verdana;">Add the chorizo and onion to the pot and cook, stirring to break up the meat, until the onion is translucent, about 3 minutes. </span></li><li><span style="font-family: verdana;">Stir in the ginger, garlic and chile and cook until fragrant, 1 minute. </span></li><li><span style="font-family: verdana;">Add the coconut milk, potatoes and return the chicken to the casserole and bring to a simmer. </span></li><li><span style="font-family: verdana;">Cover and braise in the oven for about 1 hour, until the chicken is cooked through. </span></li><li><span style="font-family: verdana;">Stir in the lime juice and butter and season with salt.</span></li><li><span style="font-family: verdana;">To make the gremolata, combine the ingredients cilantro, coffee and lime zest; mix well.</span></li><li><span style="font-family: verdana;">To serve, spoon the broth and potatoes into shallow bowls, top with the braised chicken and potatoes. Garnish with the gremolata and serve with lime wedges.</span></li></ol></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Enjoy!</span></div>CookinWithLovehttp://www.blogger.com/profile/18415825984892663739noreply@blogger.com0tag:blogger.com,1999:blog-1676256408220669767.post-41183458339691294592023-08-30T13:26:00.005-04:002023-08-30T13:26:45.963-04:00Pork in Veracruz Sauce<div style="text-align: center;"><span style="font-family: verdana;"><b>Pork in Veracruz Sauce</b></span></div><span style="font-family: verdana;"><div style="text-align: center;"><span style="font-size: xx-small;">adapted from <a href="https://www.177milkstreet.com/">Milk Street</a></span></div></span><div><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitzkVvo9hBs3tONAzf6QOwpzUvvF2V8K-v0pO7Tj7Ab-5qMBo0tNIg9pMxYEHhQTLDQgs-s3vzjNft2ur3quVWhVdXGig7sbfGk79cjeYaFNNF26Yh9vDl03nTj0hMBn__8l3q0AbHQXqQKiksetvKCntNUN5-_qEsawunx3D18xL0eQ3YpCvu8bxcE8er/s3024/Pork%20with%20Veracruz%20Sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2698" data-original-width="3024" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitzkVvo9hBs3tONAzf6QOwpzUvvF2V8K-v0pO7Tj7Ab-5qMBo0tNIg9pMxYEHhQTLDQgs-s3vzjNft2ur3quVWhVdXGig7sbfGk79cjeYaFNNF26Yh9vDl03nTj0hMBn__8l3q0AbHQXqQKiksetvKCntNUN5-_qEsawunx3D18xL0eQ3YpCvu8bxcE8er/s320/Pork%20with%20Veracruz%20Sauce.jpg" width="320" /></a></div><br /><div><span style="font-family: verdana;">Veracruz sauce is a reflection of Spain's influence in Mexico. It is similar to a mild salsa using parsley instead of cilantro and the addition of capers and green olives.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Makes 2 servings</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">1/2 lbs. leftover pork sliced thin</span></div><div><span style="font-family: verdana;">1 1/2 Tbsp. grapeseed oil</span></div><div><span style="font-family: verdana;">6 garlic cloves, peeled and chopped</span></div><div><span style="font-family: verdana;">1/4 cup medium onion, chopped</span></div><div><span style="font-family: verdana;">3/4 lb. fresh tomatoes, cored and chopped</span></div><div><span style="font-family: verdana;">2 bay leaves</span></div><div><span style="font-family: verdana;">1 jalapeno, seeded and chopped</span></div><div><span style="font-family: verdana;">6 pimento stuffed green olives, chopped</span></div><div><span style="font-family: verdana;">1 Tbsp. drained capers, rinsed</span></div><div><span style="font-family: verdana;">1/4 cup fresh parsley leaves, chopped</span></div><div><span style="font-family: verdana;">Kosher salt and freshly ground pepper to taste</span></div><div><span style="font-family: verdana;"><br /></span></div><div><ol style="text-align: left;"><li><span style="font-family: verdana;">In a sauce pan, cook the garlic in the oil 1-2 minutes.</span></li><li><span style="font-family: verdana;">Add the onion and cook over medium heat until transluscent , about 5 minutes.</span></li><li><span style="font-family: verdana;">Stir in the tomatoes, bay leaves and jalapenos, bring to a boil, cover; reduce heat to low and simmer until the vegetables are soft, about 8 minutes.</span></li><li><span style="font-family: verdana;">Uncover the pot increase the heat to medium and cook until most of the moisture has evaporated, about 5 minutes.</span></li><li><span style="font-family: verdana;">If you like chunky sauce, leave as is; if you prefer a smoother sauce, puree in a food processor or blender and return it to the pot.</span></li><li><span style="font-family: verdana;">Add the capers, parsley and olives.</span></li><li><span style="font-family: verdana;">Add the pork to the sauce and cook just until the pork is heated through.</span></li><li><span style="font-family: verdana;">Season to taste with salt and pepper.</span></li><li><span style="font-family: verdana;">Serve with warmed tortillas.</span></li></ol></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Enjoy!</span></div><div><br /></div>CookinWithLovehttp://www.blogger.com/profile/18415825984892663739noreply@blogger.com0tag:blogger.com,1999:blog-1676256408220669767.post-71866534952643204442023-07-28T14:02:00.002-04:002023-07-28T14:02:19.023-04:00Nectarine Salad with Pepitas<div style="text-align: center;"><b style="font-family: verdana;">Nectarine Salad with Pepitas</b></div><span style="font-family: verdana;"><div style="text-align: center;"><span style="font-family: verdana;"><span style="font-size: xx-small;">adapted from </span></span><a href="https://www.scribd.com/document/314282046/Rachael-Ray-Every-Day-June-2016" style="font-size: x-small;" target="_blank">Rachael Ray Every Day</a></div></span><span style="font-family: verdana;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm3PB0TrWV3n4gmaTxQfO3CbZqP8JppNoOdyDe31YASGdugQchDgsu7I01AsLlXVxVXlcWjixK6uiAbFag_EIITeUvD8ihd4cpJAG7khsR17V9n_Z5hOD8bWH-NMDalWO3igblg4LYPDr2pUI19Ipg_XlGCX8RXry9cCrQaV4EVlv0fj6rCOM_grx_439i/s4032/Nectarine%20&%20Pepita%20Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm3PB0TrWV3n4gmaTxQfO3CbZqP8JppNoOdyDe31YASGdugQchDgsu7I01AsLlXVxVXlcWjixK6uiAbFag_EIITeUvD8ihd4cpJAG7khsR17V9n_Z5hOD8bWH-NMDalWO3igblg4LYPDr2pUI19Ipg_XlGCX8RXry9cCrQaV4EVlv0fj6rCOM_grx_439i/s320/Nectarine%20&%20Pepita%20Salad.jpg" width="240" /></a></div><br /><div><span style="font-family: verdana;">One of the things I love about summer is the pop up roadside produce stands. This week I picked up some nectarines.</span></div><div><span style="font-family: verdana;">I used romaine lettuce to make this salad because that is what I had in the house. A spring mix or any other green lettuce would work nicely.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Makes 2 servings</span><span style="font-family: verdana;"><br /><br />1 small shallot, minced<br />2 Tbsp. olive oil<br />2 tsp. honey<br />Zest of 1 lime<br />Juice of 1 lime<br />Kosher salt and white pepper<br />1 nectarine, pitted and sliced<br />2 cups lettuce of your choice<br /><br /><ol style="text-align: left;"><li><span style="font-family: verdana;">In a bowl, whick shallot, olive oil, honey, lime zest and juice.Season to taste with salt and white pepper.</span></li><li>Toss the nectarines in the dressing.</li><li>Divide the lettuce among 2 plates; top with nectarines; sprinkle with pepitas.</li><li>Drizzle a little of the dressing over each salad before serving.</li></ol><br />Enjoy!</span></div>CookinWithLovehttp://www.blogger.com/profile/18415825984892663739noreply@blogger.com0tag:blogger.com,1999:blog-1676256408220669767.post-58781208155519869212023-07-24T13:34:00.003-04:002023-07-24T13:34:27.702-04:00Grilled Peach & Bacon Salad<div style="text-align: center;"><b><span style="font-family: verdana;">Grilled Peach & Bacon Salad</span></b></div><div style="text-align: center;"><span style="font-family: verdana; font-size: xx-small;">adapted from <a href="http://Foodnetwork.com">Foodnetwork.com</a></span></div><span style="font-family: verdana;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg65vekdojY6bHxbAoONCWdCpV6ZBn5n14KJ5UlMkZzhQE_KcEdBfd58VeKnifA18suiuWxG6dG3dya4jzJF5XYtXWGlDECrGJ7zRU1x3u-1_v2p4AsojpSXdWovA1vbCnpHOPPx9ejdTMgP8xR2aFBFrtU0JS6ZVyGSgOgLRZPlPYj13nTPiRSN6rdDcOc" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEg65vekdojY6bHxbAoONCWdCpV6ZBn5n14KJ5UlMkZzhQE_KcEdBfd58VeKnifA18suiuWxG6dG3dya4jzJF5XYtXWGlDECrGJ7zRU1x3u-1_v2p4AsojpSXdWovA1vbCnpHOPPx9ejdTMgP8xR2aFBFrtU0JS6ZVyGSgOgLRZPlPYj13nTPiRSN6rdDcOc=w240-h320" width="240" /></a></div><br />Use some of summer's bounty to make this refreshing salad. Kale could easily be substituted for the romaine.<br /><br />Makes 2 servings<br /><br />2 slices bacon<br />Cooking spray<br />1 firm peach, cut into 8 pieces<br />1/2 tsp. honey<br />1 tsp. Dijon mustard<br />1 Tbsp. apple cider vinegar<br />1 Tbsp. water</span><div><span style="font-family: verdana;">Kosher salt & Freshly ground black pepper<br />2 cups romaine lettuce, torn<br />1/4 cup halved graped tomatoes<br />1 Tbsp. toasted pecan pieces<br /><br /></span></div><div><ol style="text-align: left;"><li><span style="text-align: left;"><span style="font-family: verdana;">Cook the bacon to your desired level of crispness. Remove the bacon to paper towels to drain then chop.</span></span></li><li><span style="font-family: verdana;">Reserve 1 Tbsp. bacon fat. whisk in honey, mustard, apple cider vinegar and water to make the dressing.</span></li><li><span style="font-family: verdana;">Meanwhile heat a grill pan or grill.Coat with cooking spray.</span></li><li><span style="font-family: verdana;">Cook the peaches until the desired grill marks are achieved approximately 2-3 minutes per side.</span></li><li><span style="font-family: verdana;">Divide the lettuce, bacon, pecans and peaches between 2 dishes and drizzle with the warm dressing.</span></li></ol><div><span style="font-family: verdana;">Enjoy!</span></div></div>CookinWithLovehttp://www.blogger.com/profile/18415825984892663739noreply@blogger.com0tag:blogger.com,1999:blog-1676256408220669767.post-43014193096535706482023-06-07T15:21:00.002-04:002023-06-07T15:21:17.967-04:00Watermelon & Feta Salad<p style="text-align: center;"><span style="font-family: verdana;"><b> Watermelon & Feta Salad</b></span></p><p style="text-align: center;"><span style="font-family: verdana; font-size: xx-small;">adapted from <a href="https://www.foodnetwork.com/recipes/michael-symon/watermelon-and-feta-salad-8857387">Foodnetwork.com</a></span></p><p style="text-align: center;"><span style="font-family: verdana;">This is a wonderful light summer salad that is full of flavor.</span></p><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsCcKc6_6Ah6sLJgUukJLTqxlBWVdUgB0XAvDxRustT4KTZDVjpB_9Pn-ZvXx1ERBr6EI2jo8uPwwEg097JlbnQsTArm_o_BTMyTOKIRxJ3MTOYoUGKFrVzjtaIVeY60GcbWqENcZ6KANu086yt6hK3-KNZjp6IQAZT9vjtMpLacfKsDJ_Bmd7wQMywA/s3536/Watermelon%20&%20Feta%20Salad%20(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3536" data-original-width="3006" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsCcKc6_6Ah6sLJgUukJLTqxlBWVdUgB0XAvDxRustT4KTZDVjpB_9Pn-ZvXx1ERBr6EI2jo8uPwwEg097JlbnQsTArm_o_BTMyTOKIRxJ3MTOYoUGKFrVzjtaIVeY60GcbWqENcZ6KANu086yt6hK3-KNZjp6IQAZT9vjtMpLacfKsDJ_Bmd7wQMywA/w340-h400/Watermelon%20&%20Feta%20Salad%20(2).jpg" width="340" /></a></div><span style="font-family: verdana;">Makes 2 servings</span><p></p><div style="text-align: left;"><span style="font-family: verdana;">1 clove garlic, minced<br /></span><span style="font-family: verdana;">1/2 small serrano chile, seeded and minced<br /></span><span style="font-family: verdana;">2 Tbsp. olive oil<br /></span><span style="font-family: verdana;">1 Tbsp. water<br /></span><span style="font-family: verdana;">3 Tbsp. red wine vinegar<br /></span><span style="font-family: verdana;">Kosher salt and freshly ground pepper<br /></span><span style="font-family: verdana;">2 Tbsp. finely torn fresh mint<br /></span><span style="font-family: verdana;">1 1/2 cups diced seedless watermelon<br /></span><span style="font-family: verdana;">1/4 cup diced cucumber<br /></span><span style="font-family: verdana;">2 Tbsp. chopped scallions<br /></span><span style="font-family: verdana;">2 Tbsp. feta cheese, crumbled</span></div><p></p><ol style="text-align: left;"><li><span style="font-family: verdana;">In a small container combine the garlic, serrano, oil and vinegar. Cover and shake vigorously Season to taste with salt and pepper. Set aside.</span></li><li><span style="font-family: verdana;">Divide the watermelon, cucumber and scallions between 2 bowls. Dress with the vinaigrette.</span></li><li><span style="font-family: verdana;">Sprinkle the feta on top.</span></li><li><span style="font-family: verdana;">Serve immediately.</span></li></ol><p></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;">Enjoy!</span></p>CookinWithLovehttp://www.blogger.com/profile/18415825984892663739noreply@blogger.com0tag:blogger.com,1999:blog-1676256408220669767.post-81577327659448444322022-09-19T15:34:00.004-04:002022-09-19T15:34:39.137-04:00Asian Style Spicy Green Beans<div style="text-align: center;"><span style="font-family: verdana;"><b>Asian Style Spicy Green Beans</b></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: xx-small;">adapted frim Bon Appetit, March 1998</span></div><span style="font-family: verdana;"><br /><div style="text-align: center;">The mildly spicy sauce on the beans would make them a great accompaniment for any Asian flavored dish.</div></span><div><span style="font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigzkV8GtWiGMw_oVt4UaOE9xh42s_N6orVoUbPrvmCd_U0HcofBio3BopoO12Df_urfbaMKHVua32wlApRu-6CcTD5O_3d_uKhaYaVIlsJPhGnwlJ_c96QWcY9VrlkRcE5WBdeFV7j0xDgdM4IMKlxGKu2ufL37FvrB-3ynAZOpveYfYosRU6g_9VKXQ/s4032/IMG_4617%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: verdana;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigzkV8GtWiGMw_oVt4UaOE9xh42s_N6orVoUbPrvmCd_U0HcofBio3BopoO12Df_urfbaMKHVua32wlApRu-6CcTD5O_3d_uKhaYaVIlsJPhGnwlJ_c96QWcY9VrlkRcE5WBdeFV7j0xDgdM4IMKlxGKu2ufL37FvrB-3ynAZOpveYfYosRU6g_9VKXQ/s320/IMG_4617%5B1%5D.JPG" width="240" /></span></a></div><span style="font-family: verdana;"><br /></span><div><span style="font-family: verdana;">1/4 lb. steamed green beans, drained well.<br />1/2 tsp. toasted sesame seeds<br />1 Tbsp. hoisin sauce<br />1/2 Tbsp. soy sauce<br />3/4 tsp. chili-garlic paste<br />1 scallion, chopped<br /><br /></span><ol style="text-align: left;"><li><span style="font-family: verdana;">Heat a small skillet over medium heat.</span></li><li><span style="font-family: verdana;">Combine water and cornstarch in small bowl, until dissolved; set aside</span></li><li><span style="font-family: verdana;">Add hoisin sauce, soy sauce and chili-garlic paste to the skillet.</span></li><li><span style="font-family: verdana;">Add the green beans to the skillet; toss to coat.</span></li><li><span style="font-family: verdana;">Cook until the beans are heated through and the sauce thickens, about 2 minutes.</span></li><li><span style="font-family: verdana;">Toss in the scallions.</span></li><li><span style="font-family: verdana;">Sprinkle with sesame seeds prior to serving.</span></li></ol><span style="font-family: verdana;"><br />Enjoy!</span></div></div>CookinWithLovehttp://www.blogger.com/profile/18415825984892663739noreply@blogger.com0tag:blogger.com,1999:blog-1676256408220669767.post-87273148340658570872022-09-19T15:29:00.002-04:002022-09-19T15:29:47.058-04:00Ahi Tuna Steak with Ginger Wasabi Mayonnaise<div style="text-align: center;"><span style="font-family: verdana;"><b>Ahi Tuna Steak with Ginger Wasabi Mayonnaise</b></span></div><span style="font-family: verdana;"><div style="text-align: center;"><span style="font-size: xx-small;">adapted from Bon Appetit - Sept 2005 from Taylor’s Automatic Refresher, St. Helena, CA</span></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Zippy Ginger Wasabi Mayo and crunch slaw bring tuna steaks to a new level.</div><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEM0V6So7JMN7FA5dfNMTPXWvxUtedPR10WAK2RBAFPHLjLAiZMSB2IdivJpfHkDbP_ciDhTNkD5gqqhxXnLts46LpJIifzZBtiZ5fSS6sMB6AMS0h_WPuOOvsx_dzln5PRBOzBa2kBNd6q5PyZq_TwruQGNc1zI8cr1nXaeeCZcADavXbIrTJ6UAcxg/s4032/IMG_4620%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEM0V6So7JMN7FA5dfNMTPXWvxUtedPR10WAK2RBAFPHLjLAiZMSB2IdivJpfHkDbP_ciDhTNkD5gqqhxXnLts46LpJIifzZBtiZ5fSS6sMB6AMS0h_WPuOOvsx_dzln5PRBOzBa2kBNd6q5PyZq_TwruQGNc1zI8cr1nXaeeCZcADavXbIrTJ6UAcxg/s320/IMG_4620%5B1%5D.JPG" width="240" /></a></div><br /><div><span style="font-family: verdana;">Serves 2<br /><br />1/2 cup reduced fat mayonnaise <br />3 Tbsp. fresh lime juice, divided <br />2 2/3 Tbsp. drained pickled ginger from jar <br />1/2 Tbsp. plus ¼ c soy sauce, divided<br />1 tsp. wasabi paste <br />1/4 tsp. sesame oil <br /><br />1/2 cup thinly sliced red cabbage <br />1/2 cup thinly sliced Napa cabbage <br />1/2 cup julienned carrots <br /><br /></span><div><span style="font-family: verdana;">2 6-oz 1-inch-thick ahi tuna steaks <br /><br /><ol style="text-align: left;"><li><span style="font-family: verdana;">Blend mayonnaise, 1 Tbsp. lime juice, ginger, 1/2 Tbsp. soy sauce, Wasabi paste and sesame oil in a small food processor until smooth. Season to taste with salt and pepper. Transfer to a bowl; cover and chill until ready to serve</span></li><li><span style="font-family: verdana;">Combine the cabbages, carrots in small bowl. </span></li><li><span style="font-family: verdana;">Add 2 Tbsp. lime juice; toss to coat; Season with salt and freshly ground black pepper. </span></li><li><span style="font-family: verdana;">Place in a medium container; Pour ¼ c soy sauce over; turn to coat. </span></li><li><span style="font-family: verdana;">Let tuna and cabbage stand uncovered at least 15 minutes and up to 1 hour and turning occasionally.</span></li><li><span style="font-family: verdana;">Preheat a grill to medium-high heat. </span></li><li><span style="font-family: verdana;">Grill the tuna until cooked to desired doneness, 1-2 minutes per side for medium-rare. </span></li><li><span style="font-family: verdana;">To serve spread some ginger wasabi mayo on a plate, add tuna and top with cabbage</span></li></ol></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Enjoy!</span></div></div>CookinWithLovehttp://www.blogger.com/profile/18415825984892663739noreply@blogger.com0tag:blogger.com,1999:blog-1676256408220669767.post-13644075854207796392022-09-18T05:49:00.001-04:002022-09-18T05:49:24.498-04:00Paella Soup<div style="text-align: center;"><span style="font-family: verdana;"><b>Paella Soup</b></span></div><span style="font-family: verdana;"><div style="text-align: center;"><span style="font-size: xx-small;">adapted from <a href="https://www.amazon.com/Weight-Watchers-Ultimate-Chicken-Cookbook/dp/1250038200/ref=sr_1_1?crid=2T9HUP00U728X&keywords=weight+watcher+ultimate+chicken+cookbook+cookbook&qid=1663492183&sprefix=weight+watcher+ultimate+chicken+cookbookcookbook%2Caps%2C57&sr=8-1">Weight Watchers Ultimate Chicken Cookbook</a>©</span></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Paella is a dish of saffron-flavored rice cooked with meats, seafood, and/or vegetables. It originates from the rice-growing areas on Spain’s Mediterranean coast; it is especially associated with the Valencia region. Paella takes its name from the paellera, the pan in which it is cooked, a flat round pan with two handles; paella is traditionally eaten from the pan.</div><div style="text-align: center;">This soup gives you all of the flavors of paella without all of the carbs from the rice.</div></span><div><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgknnTvzGTFOrd-fsUMpkhhNWZzKhHNRZD0afp5I3h4trKUovF1RN6Q68I0yVRpZiOy_K908JhOC1HFwTvgrpJESwIDHO9bhdLlehvROJZtH0jHtO49FIN9RQfjcmd5f8UELvXVi88EBNF6M10xL5_oSVXo03hoL7PzO-crX7Wy7DEs3CTA-BBN_9Yj0Q/s4032/IMG_4579%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgknnTvzGTFOrd-fsUMpkhhNWZzKhHNRZD0afp5I3h4trKUovF1RN6Q68I0yVRpZiOy_K908JhOC1HFwTvgrpJESwIDHO9bhdLlehvROJZtH0jHtO49FIN9RQfjcmd5f8UELvXVi88EBNF6M10xL5_oSVXo03hoL7PzO-crX7Wy7DEs3CTA-BBN_9Yj0Q/s320/IMG_4579%5B1%5D.JPG" width="240" /></a></div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Makes 3-4 servings</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Cooking spray</span></div><div><span style="font-family: verdana;">1 tsp. olive oil</span></div><div><span style="font-family: verdana;">1/2 large onion, chopped</span></div><div><span style="font-family: verdana;">1/2 red, yellow or orange bell pepper, chopped</span></div><div><span style="font-family: verdana;">2 small garlic cloves, minced</span></div><div><span style="font-family: verdana;">3 cups <a href="http://cookinwithlove.blogspot.com/2010/09/everything-but-kitchen-sink-vegetable.html" target="_blank">homemade vegetable stock</a> + 1 Tbsp. <a href="https://www.betterthanbouillon.com/?gclid=CjwKCAjwg5uZBhATEiwAhhRLHhg4Jw1FWi6ly3QoNwjX9SXaCzTOOkw-a88dMPxyzdAqgYT6RK_sNxoCtm0QAvD_BwE" target="_blank">Better Than Bouillon Roasted Chicken Base</a> or <a href="https://cookinwithlove.blogspot.com/2014/11/slow-cooker-poultry-stock.html" target="_blank">homemade chicken stock</a> or reduced sodium chicken broth</span></div><div><span style="font-family: verdana;">1 cup strained tomatoes or petite diced tomatoes</span></div><div><span style="font-family: verdana;">1/4 cup long grain white rice</span></div><div><span style="font-family: verdana;">6 oz. boneless, skinless chicken breast, cut into 1/2-inch pieces</span></div><div><span style="font-family: verdana;">6 oz. shrimp, but in half lengthwise if extra large or larger</span></div><div><span style="font-family: verdana;">1/2 cup frozen peas</span></div><div><span style="font-family: verdana;">1/2 tsp. dried oregano</span></div><div><span style="font-family: verdana;">1/4 tsp. saffron threads, lightly crushed</span></div><div><span style="font-family: verdana;">1/8 tsp. freshly ground black pepper</span></div><div><span style="font-family: verdana;">1 oz. cured chorizo, cut into very thin slices</span></div><div><span style="font-family: verdana;">2 Tbsp. chopped parsley</span></div><div><span style="font-family: verdana;"><br /></span></div><div><ol style="text-align: left;"><li><span style="font-family: verdana;">Coat a soup pot with cooking spray. Heat the oil in the pot.</span></li><li><span style="font-family: verdana;">Add the onion, bell pepper and garlic; cook, stirring occasionally until the vegetables have softened, about 8 minutes.</span></li><li><span style="font-family: verdana;">Add the broth, bouillon, tomatoes and rice; stir to coming; cook partially covered until the rice is tender, about 20 minutes.</span></li><li><span style="font-family: verdana;">Add the chicken, peas, oregano, saffrom and black pepper; bring to a boil; cook 2 minutes.</span></li><li><span style="font-family: verdana;">Add the shrimp and chorizo; cook an additional 2 minutes or until the shrimp and chicken are cooked through.</span></li><li><span style="font-family: verdana;">Serve garnished with parsley.</span></li></ol></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Enjoy!</span></div><div><br /></div><div><br /></div>CookinWithLovehttp://www.blogger.com/profile/18415825984892663739noreply@blogger.com0tag:blogger.com,1999:blog-1676256408220669767.post-55703178320672718322022-09-15T16:13:00.001-04:002022-09-15T16:18:48.599-04:00Crunchy Baked Onion Rings<div style="text-align: center;"><span style="font-family: verdana;"><b>Crunchy Baked Onion Rings</b></span></div><span style="font-family: verdana;"><div style="text-align: center;"><span style="font-size: xx-small;">adapted from EveryDay with Rachael Ray October 2015</span></div><div style="text-align: center;"><br /></div><div style="text-align: center;">We love onion rings but fried ones do not fit into our healthy eating commitment. This recipe makes crispy rings, still not as good as beer batter deep fried ones but they will fill a craving.</div><div style="text-align: center;">We like to serve with with a <a href="https://cookinwithlove.blogspot.com/2022/09/zesty-horseradish-dipping-sauce.html" target="_blank">Zesty Horseradish Dipping Sauce</a> which is similar to what Burger King<span style="font-size: 12pt; text-align: left;">™ serves with their onion rings.</span></div></span><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkRMgl50QEHk8SGU_r7do68JFGeLGXyNsxkAixTI0GZ9Fb84ilIp4_4zftHOYfLnpSQDNewXGWN-om5-G8YTyu34PRVadJO4-9Zx40HxIcTiIgkT6aVvkz0mtA9UwCzDn-ZfYitXPXRAswRglHb3Vt4pe6222r8svzZ8rI6RkrGXdkiERGP8VRFQmgDQ/s4032/IMG_4224%5B1%5D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkRMgl50QEHk8SGU_r7do68JFGeLGXyNsxkAixTI0GZ9Fb84ilIp4_4zftHOYfLnpSQDNewXGWN-om5-G8YTyu34PRVadJO4-9Zx40HxIcTiIgkT6aVvkz0mtA9UwCzDn-ZfYitXPXRAswRglHb3Vt4pe6222r8svzZ8rI6RkrGXdkiERGP8VRFQmgDQ/s320/IMG_4224%5B1%5D.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: verdana;"><div><span style="font-family: verdana;">Makes 4 servings</span></div><div><span style="font-family: verdana;"><br /></span></div>1 cup panko <br />1/4 tsp. cayenne <br />1/4 tsp. onion powder <br />1/2 cup flour <br />1 cup fat free buttermilk*<br />1 egg <br />1 extra-large onion, cut into 1/2-inch-thick slices</span><br /><div><span style="font-family: verdana;">1/2 tsp. freshly ground black pepper</span></div><div><span style="font-family: verdana;">3/4 tsp. Kosher salt, divided<br />cooking spray <br /><br /></span><ol style="text-align: left;"><li><span style="font-family: verdana;">Preheat the oven to 475 degrees. </span></li><li><span style="font-family: verdana;">In a small food processor, pulse the panko, cayenne, black pepper and salt to fine crumbs. </span></li><li><span style="font-family: verdana;">Set up a 3 part dredging station; Place the flour in the first bowl. In the second bowl, whisk the buttermilk, egg and 1/2 tsp. salt. Pour the panko mixture into the third bowl. </span></li><li><span style="font-family: verdana;">Separate 24 of the largest rings from the onion slices. </span></li><li><span style="font-family: verdana;">Working in batches, dip the rings in the flour; shake off excess. Dip the rings in the buttermilk mixture; let excess drip back into the bowl. Lightly coat the rings in the panko mixture.</span></li><li><span style="font-family: verdana;">Place the rings on parchment lined baking sheets in a single layer.</span></li><li><span style="font-family: verdana;">Coat the rings with the cooking spray. </span></li><li><span style="font-family: verdana;">Bake until crispy and browned, about 18 minutes. Sprinkle with 1/4 tsp. salt. </span></li><li><span style="font-family: verdana;">Serve with your favorite dipping sauce.</span></li></ol><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Enjoy!</span></div><div><span style="font-family: verdana; font-size: x-small;"><br /></span></div><div><span style="font-family: verdana;"><span style="font-size: x-small;">*Don't have buttermilk? Place 1 Tbsp. of lemon juice or white vinegar in a 1 cup measuring cup and fill to 8 oz. with milk.</span><br /></span><br /><p><br /></p></div></div></div>CookinWithLovehttp://www.blogger.com/profile/18415825984892663739noreply@blogger.com0tag:blogger.com,1999:blog-1676256408220669767.post-72215874848141846392022-09-15T16:07:00.009-04:002022-09-15T16:07:55.345-04:00Zesty Horseradish Dipping Sauce<div style="text-align: center;"><span style="font-family: verdana;"><b>Zesty Horseradish Dipping Sauce</b></span></div><span style="font-family: verdana;"><div style="text-align: center;"><span style="font-size: xx-small;">adapted from <a href="https://copykat.com/burger-king-zesty-sauce/#recipe">Copycat.com</a></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;">This dipping sauce is similar to what Burger King™ serves with their onion rings but in a reduced calorie form.</div><br />Makes 5 servings<br /><br />1/4 cup reduced fat mayonnaise<br />2 tsp. prepared horseradish<br />1/2 tsp. cayenne pepper<br />1/2 tsp. dry mustard <br />1/2 tsp. white vinegar<br />1/2 tsp. lemon juice<br />1/4 tsp. Kosher salt<br />1 pinch sugar substitute<br />1 tsp. ketchup<br /><br /><ol style="text-align: left;"><li><span style="font-family: verdana;">Combine all ingredients in a small bowl.</span></li><li><span style="font-family: verdana;">Cover and refrigerate for 30 minutes before serving.</span></li></ol><br />Enjoy!</span>CookinWithLovehttp://www.blogger.com/profile/18415825984892663739noreply@blogger.com0tag:blogger.com,1999:blog-1676256408220669767.post-62869064768870194762022-09-15T08:32:00.000-04:002022-09-15T08:32:13.061-04:00Strawberry Daiquiri Bites<div style="text-align: center;"><span style="font-family: verdana;"><b>Strawberry Daiquiri Bites</b></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: xx-small;"><a href="https://www.foodnetwork.com/recipes/strawberry-daiquiri-bites-3833175" target="_blank">adapted from The Kitchen - Food Network</a></span></div><div style="text-align: center;"><br /></div><div><div style="text-align: center;"><span style="font-family: verdana;">After soaking the strawberries in the rum, reserve the rum to make strawberry daiquiris to drink instead of eating.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibvlqQjkyj6boxoYZTNk7r4knRZItbQkuhFKBtlPWxRa2L6WoZFWslgjsLkiCM-8Glq0taMbdshwxXAU1Lpk3NI31_DxnPJAcei76zzVNZbtiTpqnGMpRfnBl4my2r-hvHp_feNmoWSr3Cp9NCioKOy-tpHPI9Drtzx_i3vf50ORVGyiywns4Yok7c_A/s2978/IMG_E4467%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2927" data-original-width="2978" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibvlqQjkyj6boxoYZTNk7r4knRZItbQkuhFKBtlPWxRa2L6WoZFWslgjsLkiCM-8Glq0taMbdshwxXAU1Lpk3NI31_DxnPJAcei76zzVNZbtiTpqnGMpRfnBl4my2r-hvHp_feNmoWSr3Cp9NCioKOy-tpHPI9Drtzx_i3vf50ORVGyiywns4Yok7c_A/s320/IMG_E4467%5B1%5D.JPG" width="320" /></a></div><br /><span style="font-family: verdana;"><div><span style="font-family: verdana;"><br /></span></div><br />6 strawberries, hulled with a melon baller or paring knife to make a small hole<br />3/4 cups rum <br />1 tablespoons demerara sugar <br />Zest of 1/4 lime <br />Fat free whipped topping<br /><br /></span></div><div><ol style="text-align: left;"><li><span style="font-family: verdana;">Put the strawberries in a small container with the rum and soak for 30 minutes in the refrigerator.</span></li><li><span style="font-family: verdana;">In a small bowl, combine the sugar and lime zest.</span></li><li><span style="font-family: verdana;">Remove the strawberries from the jar and cut a small slice from the bottom of each so they stand up; reserve the slices.</span></li><li><span style="font-family: verdana;">Top each strawberry with some of the whipped topping<span class="MsoHyperlink"><span style="font-size: 12pt;"> </span></span>and sprinkle with the lime sugar. </span></li><li><span style="font-family: verdana;">Cap each strawberry with a reserved strawberry slice prior to serving.</span></li></ol></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Enjoy!</span></div>CookinWithLovehttp://www.blogger.com/profile/18415825984892663739noreply@blogger.com0tag:blogger.com,1999:blog-1676256408220669767.post-294345977908337712022-09-14T13:35:00.005-04:002022-09-14T13:35:55.619-04:00Parmesan Crusted Broccoli Stalks<div style="text-align: center;"><span style="font-family: verdana;"><b>Parmesan Crusted Broccoli Stalks</b></span></div><span style="font-family: verdana;"><div style="text-align: center;"><span style="font-size: xx-small;">adapted from <a href="https://www.foodnetwork.com/recipes/jeff-mauro/parmesan-crusted-broccoli-stem-fries-6551787">The Kitchen - Food Network</a></span></div></span><p><span style="font-family: verdana;">Last time we were in Philadelphia visiting our son at college, we found the <a href="https://kenzofoods.com/" target="_blank">Kensington Food Company</a> booth at Reading Terminal Market. They have a variety of flavored oils and vinegars. We absolutely love the spicy parmesan infused evoo as well as the mushroom sage oil.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7_LUz0ZVSfAyH2DUVaKSgov1dm27CCkg4a4aUr0xJdiaK9h632PsTUUB3ZuZxeizQQBkQ4goGJuzSS-AXSDOX39ZMHxCjduYqyk6tS4lYPucjTdFy_ZzYJNfkzpWIk3aMhk36h237TdnR8hk5OZrAYPo1C9gWcA106XR1dcRLTfM5Ypc-6FtLa5GOsA/s4032/IMG_4565.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7_LUz0ZVSfAyH2DUVaKSgov1dm27CCkg4a4aUr0xJdiaK9h632PsTUUB3ZuZxeizQQBkQ4goGJuzSS-AXSDOX39ZMHxCjduYqyk6tS4lYPucjTdFy_ZzYJNfkzpWIk3aMhk36h237TdnR8hk5OZrAYPo1C9gWcA106XR1dcRLTfM5Ypc-6FtLa5GOsA/s320/IMG_4565.JPG" width="240" /></a></div><span style="font-family: verdana;">Makes 1 serving</span><p></p><p><span style="font-family: verdana;"><br />1 broccoli stems<br />1 tsp. <a href="https://kensingtonfood.com/ors/ols/products/spicy-parmesan-blend-evoo-375-ml" target="_blank">Spicy Parmesan Infused EVOO</a> or olive oil<br />1 Tbsp. plus 1 tsp. grated Parmesan cheese<br />Nonstick cooking spray<br />Kosher salt</span></p><ol style="text-align: left;"><li><span style="font-family: verdana;">Preheat the oven to 400F.</span></li><li><span style="font-family: verdana;">Peel the hard, woody exteriors of the broccoli stem. </span></li><li><span style="font-family: verdana;">Cut the stem in half lengthwise, and then again into quarters.</span></li><li><span style="font-family: verdana;">Toss the broccoli stem fries with the olive oil in a bowl, then coat in Parmesan. </span></li><li><span style="font-family: verdana;">Line a baking sheet with parchment paper and spray lightly with cooking spray. </span></li><li><span style="font-family: verdana;">Place the fries on the parchment. </span></li><li><span style="font-family: verdana;">Bake until golden brown, 15 to 20 minutes. </span></li><li><span style="font-family: verdana;">Sprinkle with flakey salt and serve immediately.</span></li></ol><div><p></p></div><div><span style="font-family: verdana;">Enjoy!</span></div>CookinWithLovehttp://www.blogger.com/profile/18415825984892663739noreply@blogger.com0tag:blogger.com,1999:blog-1676256408220669767.post-35674505939153799562022-09-14T13:35:00.000-04:002022-09-14T13:35:03.460-04:00Herby Turkey Burgers<div style="text-align: center;"><span style="font-family: verdana;"><b>Herby Turkey Burgers</b></span></div><span style="font-family: verdana;"><div style="text-align: center;"><span style="font-size: xx-small;">adapted from <a href="https://www.wholefoodsmarket.com/recipes/lakeside-turkey-burgers">Whole Foods</a></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;">I love the ready to use sun-dried tomatoes. You do not need to rehydrate them and you don't get the added oil.</div><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZHL10geY5eUvOcxPN4YHE47f5Q8HgkVHSPMsRbvqT6QbuWSH2iVF38Ynuaxuk-gCp9m2Ayj7-de5r8Lf50A4Mv1UGRJTu8VyMKlAjoZHq-gr2LjVgF8lqvJ7nJkRJbS_S64j3OftjouIsutBUIPW73g-2szrunIYZRM-PetV8VLEyZLSzujnH4DkcmQ/s4032/IMG_4550.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZHL10geY5eUvOcxPN4YHE47f5Q8HgkVHSPMsRbvqT6QbuWSH2iVF38Ynuaxuk-gCp9m2Ayj7-de5r8Lf50A4Mv1UGRJTu8VyMKlAjoZHq-gr2LjVgF8lqvJ7nJkRJbS_S64j3OftjouIsutBUIPW73g-2szrunIYZRM-PetV8VLEyZLSzujnH4DkcmQ/s320/IMG_4550.JPG" width="240" /></a></div><br /><div><span style="font-family: verdana;">Makes 4 servings</span></div><div><span style="font-family: verdana;"><br />1 lb. ground turkey breast<br /> 6 <a href="https://www.walmart.com/ip/Bella-Sun-Luci-Julienne-Cut-Sun-Dried-Tomatoes-3-oz/46212477?wmlspartner=wlpa&selectedSellerId=0&wl13=2436&adid=2222222227746212477_117755028669_12420145346&wmlspartner=wmtlabs&wl0=&wl1=g&wl2=c&wl3=501107745824&wl4=pla-294505072980&wl5=9006743&wl6=&wl7=&wl8=&wl9=pla&wl10=8175035&wl11=local&wl12=46212477&wl13=2436&veh=sem_LIA&gclid=Cj0KCQjw94WZBhDtARIsAKxWG-_xHNC31HuVkYI9Gp2bFgathRSBDNG9cTcGF6YJdlt5ABvwOAKXPMgaAsSHEALw_wcB&gclsrc=aw.ds" target="_blank">ready to use sun-dried tomatoes </a><br /> 2 Tbsp. chopped fresh parsley (or 2 tsp. dried) <br /> 2 Tbsp. chopped fresh basil (or 2 tsp. dried) <br /> 1 tsp. garlic powder<br />Kosher salt and freshly ground black pepper <br /> 4 hamburger buns </span><div><span style="font-family: verdana;">3 Tbsp. <a href="https://cookinwithlove.blogspot.com/2022/09/garlic-lemon-aioli.html" target="_blank">garlic-lemon aioli</a><br />Your favorite burger toppings - lettuce, sliced tomatoes, onions etc.<br /><br /><ol style="text-align: left;"><li><span style="font-family: verdana;">Gently mix the turkey, sundried tomatoes, parsley, basil, garlic, salt and pepper. </span></li><li><span style="font-family: verdana;"> Form into 4 patties, making an indentation in the middle of each one to help the burgers cook evenly. Cover and refrigerate an hour to blend flavors. </span></li><li><span style="font-family: verdana;">Grill patties until firm and browned, about 3 to 5 minutes per side. </span></li><li><span style="font-family: verdana;">Serve on toasted buns with garlic-lemon sandwich aioli and your favorite burger toppings.</span></li></ol></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Enjoy!</span><br /><br /><p><br /><br /></p></div></div>CookinWithLovehttp://www.blogger.com/profile/18415825984892663739noreply@blogger.com0tag:blogger.com,1999:blog-1676256408220669767.post-12705532019670753392022-09-14T06:32:00.000-04:002022-09-14T06:32:08.233-04:00Garlic-Lemon Aioli<div style="text-align: center;"><span style="font-family: verdana;"><b>Garlic-Lemon Aioli</b></span></div><span style="font-family: verdana;"><div style="text-align: center;"><span style="font-size: xx-small;">adapted from <a href="https://heatherlikesfood.com/lemon-garlic-aioli/#recipe">Healtherlikesfood.com</a></span></div></span><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana;">Aioli is simply a flavored mayonnaise. It can be used as a dip or as a sandwich spread bring a myriad of flavors to any dish.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Makes 6 servings</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">1/4 cup mayonnaise<br />1 tsp. fresh lemon juice<br />1 small garlic clove, finely mined<br />⅛ teaspoon white pepper</span></div><div><span style="font-family: verdana;"><br /></span></div><div><ol style="text-align: left;"><li><span style="font-family: verdana;">Combine all ingredients in a small bowl.</span></li><li><span style="font-family: verdana;">Whisk to combine.</span></li><li><span style="font-family: verdana;">Store in the refrigerator for at least 1 hour before using to allow the flavors to meld.</span></li></ol></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Enjoy!</span></div>CookinWithLovehttp://www.blogger.com/profile/18415825984892663739noreply@blogger.com0tag:blogger.com,1999:blog-1676256408220669767.post-85923483452083756502022-09-14T05:51:00.006-04:002022-09-14T06:01:01.652-04:00Turkey Stuffed Peppers<div style="text-align: center;"><b style="font-family: verdana;">Turkey Stuffed Peppers</b></div><div style="text-align: center;"><span style="font-family: verdana;"><span style="font-size: xx-small;">adapted from <a href="https://www.jennieo.com/recipes/colorful-turkey-stuffed-peppers/">Jennio.com</a></span></span></div><div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;"><div style="text-align: center;">Stuffed peppers is a great way of stretching your ground protein. The more vegetables you add the further it gets stretched without adding more carbs. </div><div><span style="font-family: verdana;"><br /></span></div></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6CUUDTWbVE2wQa2hFm_juJ6yGgPHRNqXeClBlnznREEHWcJyjBvPa73X61l90xORtwcpnZqojBDX25WZgwSLFUw6D12EKiyUV3l1lOH8roOXWy7ExZtsTg1swYxQdAd0omfMpVtwUGiiP4XAd_iU-w-eScLbAWlNwJd_ZV23DpljUzADxIL99qN0xjQ/s4032/IMG_4564.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6CUUDTWbVE2wQa2hFm_juJ6yGgPHRNqXeClBlnznREEHWcJyjBvPa73X61l90xORtwcpnZqojBDX25WZgwSLFUw6D12EKiyUV3l1lOH8roOXWy7ExZtsTg1swYxQdAd0omfMpVtwUGiiP4XAd_iU-w-eScLbAWlNwJd_ZV23DpljUzADxIL99qN0xjQ/s320/IMG_4564.JPG" width="240" /></a></div><br /></div><div><span style="font-family: verdana;">Makes 4 servings</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">2 bell peppers<br />1/2 ground turkey breast<br />1/4 cup chopped onion</span></div><div><span style="font-family: verdana;">1/4 cup chopped bell pepper<br />2 cloves garlic, minced<br />1 Tbsp. fresh basil or 1 teaspoon dried basil leaves<br />1/4 tsp. Kosher salt<br />1/4 tsp. freshly ground black pepper<br />1 3/4 cups strained tomatoes or 1 (14.5-ounce) can diced tomatoes <br />1/2 cup cooked rice<br />1/2 cup shredded fat free Cheddar cheese<br />paprika<br />fresh minced parsley<br /><br /></span><ol style="text-align: left;"><li><span style="font-family: verdana;">Preheat the oven to 375°F.</span></li><li><span style="font-family: verdana;">Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing; Discard seeds and veins.</span></li><li><span style="font-family: verdana;">Bring a pot of salted water to a boil.</span></li><li><span style="font-family: verdana;">Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender.</span></li><li><span style="font-family: verdana;">Drain and immediately place peppers in ice water to stop cooking process; Drain peppers well and place cut side up in 8 x 8-inch baking dish.</span></li><li><span style="font-family: verdana;">Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. </span></li><li><span style="font-family: verdana;">Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.</span></li><li><span style="font-family: verdana;">Add onion, chopped bell pepper, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.</span></li><li><span style="font-family: verdana;">Remove meat mixture from heat and stir in the cheese.</span></li><li><span style="font-family: verdana;">Divide the turkey mixture among the bell pepper halves.</span></li><li><span style="font-family: verdana;">Bake 20 minutes or until filling is hot and peppers are tender.</span></li><li><span style="font-family: verdana;">Remove peppers from oven and sprinkle with paprika and parsley, prior to serving.</span></li></ol></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Enjoy!</span></div>CookinWithLovehttp://www.blogger.com/profile/18415825984892663739noreply@blogger.com0tag:blogger.com,1999:blog-1676256408220669767.post-84082248777127948052022-09-13T07:29:00.002-04:002022-09-13T07:29:33.644-04:00Cran-turkey Meatballs<div style="text-align: center;"><span style="font-family: verdana;"><b>Cran-turkey Meatballs</b></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: xx-small;">adapted from <a href="https://www.amazon.com/Hungry-Girl-Max-Ultimate-Guilt-Free/dp/0312676786/ref=asc_df_0312676786/?tag=hyprod-20&linkCode=df0&hvadid=312069250960&hvpos=&hvnetw=g&hvrand=7949313468727871309&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9006743&hvtargid=pla-490866732459&psc=1&tag=&ref=&adgrpid=61316180599&hvpone=&hvptwo=&hvadid=312069250960&hvpos=&hvnetw=g&hvrand=7949313468727871309&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9006743&hvtargid=pla-490866732459">Hungry Girl to the Max </a>©</span></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana;">The dried cranberries add a nice pop of sweetness to the meatballs. Be careful when turning the meatballs; due to the lack of binder they are rather fragile.</span></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;"><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFl5wL4aADFIiqwv9Grxb27gAbD2jG3cBb2pqP44OIEfJEsecQavbGYfyy1XBe9X1ErErEU_DjGVeNGjCU2gYrapwikcUMv9zmEDAIaYDSBTFAKaSkmMUk5_Bi4Y8iDRuPqZfz8_rcaDLnx2s43qbZ8_IeRDTYFZhhrjMpSJD0C-jq6bwrMw7Ij_lYYA/s4032/IMG_4560.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFl5wL4aADFIiqwv9Grxb27gAbD2jG3cBb2pqP44OIEfJEsecQavbGYfyy1XBe9X1ErErEU_DjGVeNGjCU2gYrapwikcUMv9zmEDAIaYDSBTFAKaSkmMUk5_Bi4Y8iDRuPqZfz8_rcaDLnx2s43qbZ8_IeRDTYFZhhrjMpSJD0C-jq6bwrMw7Ij_lYYA/s320/IMG_4560.JPG" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Served with<a href="https://cookinwithlove.blogspot.com/2022/09/roasted-cauliflower-mashed-potatoes.html" target="_blank"> Roasted Cauliflower Mashed Potatoes</a> & <a href="https://cookinwithlove.blogspot.com/2022/09/fat-free-gravy.html" target="_blank">Fat Free Gravy</a></span></td></tr></tbody></table><br /></div>Makes 4 servings<br /><br />1 lb. ground turkey breast<br />1/2 cup chili sauce, use your favorite<br />1/3 cup dried cranberries<br />1/2 tsp. Kosher salt<br />1/4 tsp. freshly ground black pepper<br />Cooking spray<br /><br /></span><ol style="text-align: left;"><li><span style="font-family: verdana;">Preheat the oven to 350F.</span></li><li><span style="font-family: verdana;">Place a baking rack on a baking sheet and coat with cooking spray.</span></li><li><span style="font-family: verdana;">In a bowl combine the turkey, chili sauce, cranberries, salt and pepper; mix thoroughly.</span></li><li><span style="font-family: verdana;">Divide the turkey mixture into 20 meat balls and place on the baking sheet.</span></li><li><span style="font-family: verdana;">Bake for 10 minutes. Gently flip the meatballs and cook for an additional 5 minutes.</span></li><li><span style="font-family: verdana;">Serve with your favorite Thanksgiving sides.</span></li></ol><div><span style="font-family: verdana;">Enjoy!</span></div>CookinWithLovehttp://www.blogger.com/profile/18415825984892663739noreply@blogger.com0tag:blogger.com,1999:blog-1676256408220669767.post-29780990508038977842022-09-13T07:28:00.001-04:002022-09-13T07:28:18.071-04:00Fat-Free Gravy<div style="text-align: center;"><span style="font-family: verdana;"><b>Fat-Free Gravy</b></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: xx-small;">adapted from <a href="https://www.bettycrocker.com/recipes/skinny-gravy/3408ef3c-95ad-47b1-8bab-356c9073c496?p=1&position=RDPToolbarBODY.Print">BettyCrocker.com</a></span></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana;">This gravy does NOT use a roux which has a high fat content.</span></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghsEWFvH5nDY7LprZcIawT6ayG7OIz-m6QB56ANKHmtpEuVmgHgXDurl_UBfBwFwogHA4H4T84Bhtjf1jqU25B0KbSO-6EV_Ciyksp_TD5hR1Fx7TWP2DXr_y2PAjTsMnHmSAYQ5Oi5e3hUQ3GTWpo-3VUvjc7z9nxWQbU4kF4da5LcOsChq-xqCl3IQ/s4032/IMG_4560.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghsEWFvH5nDY7LprZcIawT6ayG7OIz-m6QB56ANKHmtpEuVmgHgXDurl_UBfBwFwogHA4H4T84Bhtjf1jqU25B0KbSO-6EV_Ciyksp_TD5hR1Fx7TWP2DXr_y2PAjTsMnHmSAYQ5Oi5e3hUQ3GTWpo-3VUvjc7z9nxWQbU4kF4da5LcOsChq-xqCl3IQ/s320/IMG_4560.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;">Served with Cran-Turkey Meatballs & </span><a href="https://cookinwithlove.blogspot.com/2022/09/roasted-cauliflower-mashed-potatoes.html" style="font-size: x-small;" target="_blank">Roasted Cauliflower Mashed Potatoes</a></div><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;">1 cup <a href="https://cookinwithlove.blogspot.com/2014/11/slow-cooker-poultry-stock.html" target="_blank">homemade chicken stock</a> or reduced sodium canned broth<br />1/2 small onion, coarsely chopped<br />1/2 medium carrot, coarsely chopped<br />1/2 stalk celery, coarsely chopped<br />1/4 cup cold water<br />1/2 tsp. soy sauce<br />2 Tbsp. flour<br />Dash poultry seasoning, if desired<br /><br /><ol style="text-align: left;"><li><span style="font-family: verdana;">In a saucepan, heat stock, onion, carrot and celery to boiling; reduce heat. Cover; simmer 15 minutes. </span></li><li><span style="font-family: verdana;">Pour stock through strainer, pressing vegetables lightly to extract juice. Return broth to saucepan; discard vegetables.</span></li><li><span style="font-family: verdana;">In small bowl, stir water, soy sauce, flour and poultry seasoning with wire whisk until smooth. </span></li><li><span style="font-family: verdana;">Gradually stir flour mixture into broth in the saucepan. </span></li><li><span style="font-family: verdana;">Heat to boiling. Cook about 1 minute, stirring constantly, until thick and bubbly.</span></li><li><span style="font-family: verdana;">Serve with chicken or turkey.</span></li></ol></span><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Enjoy!</span></div>CookinWithLovehttp://www.blogger.com/profile/18415825984892663739noreply@blogger.com0tag:blogger.com,1999:blog-1676256408220669767.post-80656467143466498802022-09-13T07:23:00.002-04:002022-09-13T07:30:39.268-04:00Roasted Cauliflower Mashed Potatoes<div style="text-align: center;"><span style="font-family: verdana;"><b>Roasted Cauliflower Mashed Potatoes</b></span></div><span style="font-family: verdana;"><div style="text-align: center;"><span style="font-size: x-small;">adapted from </span><a href="https://www.myrecipes.com/recipe/roasted-cauliflower-mashed-potatoes" style="font-size: x-small;">Cooking Light</a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">The cauliflower decreases the carb content of this hearty side dish. There is still a strong cauliflower taste but the potatoes give this dish more of a masked potato mouth feel.</div><div style="text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjep4_uV8B-eppBwnPV2Jr2Kpot2p2-4t56xFI2wrQ0AqTT8e1LiZCOiPxfe9nYOcDr4kMdAUUsoN1adudKQe3HIR2TM2zginPUacOGt9NzbzA340GPNVd7jtGH827fkyPtf7L5lVwCxkZ-L_n-jLGmL13-MFXaY6bOp-UHtzUXze3ZGtnSSZzNTLCqTg/s4032/IMG_4560.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjep4_uV8B-eppBwnPV2Jr2Kpot2p2-4t56xFI2wrQ0AqTT8e1LiZCOiPxfe9nYOcDr4kMdAUUsoN1adudKQe3HIR2TM2zginPUacOGt9NzbzA340GPNVd7jtGH827fkyPtf7L5lVwCxkZ-L_n-jLGmL13-MFXaY6bOp-UHtzUXze3ZGtnSSZzNTLCqTg/w240-h320/IMG_4560.JPG" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Served with <a href="https://cookinwithlove.blogspot.com/2022/09/cran-turkey-meatballs.html" target="_blank">Cran-Turkey Meatballs</a> and <a href="https://cookinwithlove.blogspot.com/2022/09/fat-free-gravy.html" target="_blank">Fat Free Gravy</a></span></td></tr></tbody></table><div style="text-align: center;"><br /></div></span><div><span style="font-family: verdana;">1/2 pound chopped peeled potato</span></div><div><span style="font-family: verdana;">1/2 pound cauliflower florets <br />Cooking spray <br />1/4 cup warm fat free milk<br />1 Tbsp. <a href="https://www.walmart.com/ip/PARKAY-Vegetable-Oil-Cooking-Spray-8-oz/10447926">Parkay cooking oil spray</a><br />1/4 tsp. salt <br />1/8 tsp. freshly ground black pepper<br /><br /></span><ol style="text-align: left;"><li><span style="font-family: verdana;">Preheat an oven to 400F.</span></li><li><span style="font-family: verdana;">Bring a pot of water to a boil. Add the potatoes and cook 15 minutes or until tender. Drain; put through a ricer. </span></li><li><span style="font-family: verdana;">Coat cauliflower florets with cooking spray; roast at 400° for 15 minutes or until browned. </span></li><li><span style="font-family: verdana;">Place cauliflower in a food processor; process until smooth. </span></li><li><span style="font-family: verdana;">Fold cauliflower into potatoes. Add milk, Parkay, salt, and pepper; stir well.</span></li><li><span style="font-family: verdana;">Serve with your favorite protein.</span></li></ol></div>CookinWithLovehttp://www.blogger.com/profile/18415825984892663739noreply@blogger.com0tag:blogger.com,1999:blog-1676256408220669767.post-62220828376669753982022-09-12T05:15:00.002-04:002022-09-12T05:16:16.357-04:00Dak Gomtang (Korean Chicken Soup)<div style="text-align: center;"><span style="font-family: verdana;"><b>Dak Gomtang (Korean Chicken Soup)</b></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: xx-small;">Adapted from <a href="https://www.koreanbapsang.com/dak-gomtang-korean-chicken-soup/" target="_blank">KoreanBapsang.com</a></span></div><div><span style="font-family: verdana;"><br />I like to play with recipes from different cultures. This is a flavorful soup that uses ingredients that do NOT require a trip to an Asian market. <a href="https://bibigogotchu.com/" target="_blank">Gotchu</a><a href="https://bibigogotchu.com/" target="_blank">™</a> is a Korean hot sauce made from gochugaru a Korean chili blend. I was able to get mine at a local chain grocery store.<br /><br />Makes 4 servings</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">6 cups <a href="https://cookinwithlove.blogspot.com/2014/11/slow-cooker-poultry-stock.html" target="_blank">homemade chicken stock</a> or canned broth<br />5 large garlic cloves<br />1 1/2 -inch piece ginger, sliced<br />1/4 medium onion, quartered<br />1-2 scallions, white parts only<br />1/4 teaspoon whole black peppercorns (if available)<br /><br /></span></div><div><span style="font-family: verdana;">3 boneless skinless chicken thighs</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">3 scallions, finely chopped to garnish<br />Kosher salt and freshly ground pepper to taste</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Cooked white rice for serving, optional<br /><br /><b>Spicy sauce (dadaegi), optional</b></span></div><div><span style="font-family: verdana;">1 1/2 tsp. <a href="https://bibigogotchu.com/" target="_blank">Gotchu</a><a href="https://bibigogotchu.com/" target="_blank">™</a> (Korean hot sauce)</span></div><div><span style="font-family: verdana;">1 tsp. minced garlic<br />1 1/2 tsp. soy sauce (guk ganjang)<br />1 1/2 Tbsp. chicken broth from the soup<br /><br /><ol style="text-align: left;"><li><span style="font-family: verdana;">Combine the stock with the garlic cloves, ginger, onion, scallions and bring to a boil in a pot. Simmer covered for 30 minutes to allow the flavors to meld.</span></li><li><span style="font-family: verdana;">Add the chicken thighs to the stock; return to a boil and cook for 5 minutes.</span></li><li><span style="font-family: verdana;">Remove from the heat, allow the chicken to poach for about 15-20 minutes until cooked through.</span></li><li><span style="font-family: verdana;">Transfer the chicken to a cutting board, when cool enough to handle shred.</span></li><li><span style="font-family: verdana;">Strain the stock and return it to the pot. Season to taste with salt and pepper</span></li><li><span style="font-family: verdana;">Make the spicy sauce by combining all ingredients in a small bowl. Whisk to combine.</span></li><li><span style="font-family: verdana;">Ladle stock into bowls, add shredded chicken and chopped scallions.</span></li><li><span style="font-family: verdana;">Serve the soup with the rice and spicy sauce on the side.</span></li></ol></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Enjoy!</span></div>CookinWithLovehttp://www.blogger.com/profile/18415825984892663739noreply@blogger.com0tag:blogger.com,1999:blog-1676256408220669767.post-43468202555234699362022-09-12T05:15:00.000-04:002022-09-12T05:15:01.770-04:00Korean Style Barbecued Pork Chops<div style="text-align: center;"><span style="font-family: verdana;"><b>Korean Style Barbecued Pork Chops</b></span></div><span style="font-family: verdana;"><div style="text-align: center;"><span style="font-size: x-small;">adapted from </span><a href="https://mykoreankitchen.com/chargrilled-korean-style-bbq-pork-chops/" style="font-size: x-small;">MyKoreanKitchen.com</a></div></span><div><span style="font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">To prepare a grill for indirect cooking, pile coals on one side of the grill if using charcoal. If just propane, preheat with all burners on high, turn off half of the burners.</span></div><span style="font-family: verdana;"><div style="text-align: left;"><br /></div></span><div><div style="text-align: left;"><span style="font-family: verdana;">In 2020 the </span><a href="https://www.usda.gov/media/blog/2011/05/25/cooking-meat-check-new-recommended-temperatures#:~:text=minute%20rest%20time.-,Cook%20pork%2C%20roasts%2C%20and%20chops%20to%20145%20%C2%BAF%20as%20measured,best%20quality%E2%80%94juicy%20and%20tender." style="font-family: verdana;" target="_blank">USDA</a><span style="font-family: verdana;"> changed their recommended pork cooking temperature to 145F, however </span><a href="https://www.bonappetit.com/story/juicy-pork-medium-rare" style="font-family: verdana;" target="_blank">chefs</a><span style="font-family: verdana;"> have been touting this temperature for years. By pulling it off the heat at 135F and resting it for 3-5 minutes, it reaches the perfect 145F.</span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: left;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-W0giPI6-BVjw1AC0W5R1X_2AJq0Z7Jsw6kE4UA38i9SgBRfp36NWki-G7pTkAJ1i23xRgrTPqtbdpy7g0kK_WfcdEl7vTo9m1M_o_e6GdSrr975HI0oen1FlTjL9CxNfrbFuE21ogYbOYSuDNyMr4NAZY9yB-DBp1-AowZk5w-5yzR2Dfplb326_OQ/s3032/IMG_4552%20(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3032" data-original-width="2943" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-W0giPI6-BVjw1AC0W5R1X_2AJq0Z7Jsw6kE4UA38i9SgBRfp36NWki-G7pTkAJ1i23xRgrTPqtbdpy7g0kK_WfcdEl7vTo9m1M_o_e6GdSrr975HI0oen1FlTjL9CxNfrbFuE21ogYbOYSuDNyMr4NAZY9yB-DBp1-AowZk5w-5yzR2Dfplb326_OQ/s320/IMG_4552%20(2).JPG" width="311" /></a></div><br /><span style="font-family: verdana;"><br /></span></div><span style="font-family: verdana;"><div style="text-align: left;">Makes 2- 4 servings</div></span></div><div><span style="font-family: verdana;"><br />2 bone-in pork loin chops (approximately 2 lbs.)<br /><br />1/2 Tbsp. minced ginger<br />2 Tbsp. minced garlic<br />2.3 oz. minced onion <br />0.3 lbs. apple, grated<br />1/2 cup + 2 1/2 Tbsp. soy sauce<br />2 Tbsp. <a href="https://www.truvia.com/products/brown-sugar-blend" target="_blank">Truvia brown sugar blend</a><span style="font-size: 12pt;">™</span></span><div><span style="font-family: verdana;">3 1/2 Tbsp. unseasoned rice wine vinegar<br />1/2 Tbsp. <a href="https://bibigogotchu.com/" target="_blank">Gotchu</a><span style="font-size: 16px;">™ </span>(Korean chili sauce)</span></div><div><span style="font-family: verdana;">1/8 tsp freshly ground black pepper</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Kosher salt and freshly ground black pepper<br /><br /><ol style="text-align: left;"><li><span style="font-family: verdana;">Make the marinade by combining the ginger, garlic, onion, apple, soy sauce, brown sugar blend, vinegar, chili sauce and pepper in a bowl.</span></li><li><span style="font-family: verdana;">Coat the chops with the marinade and place in a large sealable container; Add the remaining marinade to the bag. Marinade in the refrigerator at least overnight, longer if time permits.</span></li><li><span style="font-family: verdana;">Take out the chops out of the refrigerator 30 minutes before cooking. </span></li><li><span style="font-family: verdana;">Preheat a grill to high, in preparation for indirect cooking </span></li><li><span style="font-family: verdana;">Sear both sides of the chops 2 to 3 minutes each on direct heat. then move them to the indirect heat area. Close the grill lid and cook the meat until it reaches an internal temperature pf 135 degrees F. or to your desired level of doneness.</span></li><li><span style="font-family: verdana;">Place the cooked meat on a plate and cover it with foil and allow it to rest for 5 mins.</span></li><li><span style="font-family: verdana;">If serving 4 people, cut the meat from the bone and slice against the grain.</span></li><li><span style="font-family: verdana;">Season to taste with salt and pepper.</span></li></ol></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Enjoy!</span></div></div></div>CookinWithLovehttp://www.blogger.com/profile/18415825984892663739noreply@blogger.com0tag:blogger.com,1999:blog-1676256408220669767.post-8227120726626345132022-09-12T05:11:00.002-04:002022-09-12T05:11:33.353-04:00Korean Cucumber Salad<div style="text-align: center;"><b><span style="font-family: verdana;">Spicy Korean Cucumber Salad</span></b></div><div style="text-align: center;"><span style="font-family: verdana; font-size: xx-small;">adapted from <a href="https://christieathome.com/blog/spicy-asian-cucumber-salad/">Christieathome.com</a></span></div><div style="text-align: center;"><span style="font-family: verdana;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana;">This is the perfect spicy side dish for a Korean flavored meal.</span></div><span style="font-family: verdana;"><div><span style="font-family: verdana;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5jLcazb5hHfLL_F4g86No-_36CllhPuvsv3fD52a0G2bo-NME-oM30OX_HY77UgwSYSfENkCqOQ1JuGU_3jpZ5hUObf91rCsgJwQNMK0SuqlbdtijlxhSpT2TorkhBLCDb51idVYLR4f7rpWqeIpjUaErr3D7IJyFp1BWEa70SWuBRs4b6VffoieaLw/s3063/IMG_4551%20(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3063" data-original-width="2942" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5jLcazb5hHfLL_F4g86No-_36CllhPuvsv3fD52a0G2bo-NME-oM30OX_HY77UgwSYSfENkCqOQ1JuGU_3jpZ5hUObf91rCsgJwQNMK0SuqlbdtijlxhSpT2TorkhBLCDb51idVYLR4f7rpWqeIpjUaErr3D7IJyFp1BWEa70SWuBRs4b6VffoieaLw/s320/IMG_4551%20(3).JPG" width="307" /></a></div><div style="text-align: center;"><br /></div>Makes 2 servings<br /><br />1/2 English cucumber, sliced<br />1 Tbsp. Kosher salt<br /><br />1 Tbsp. soy sauce<br />2 cloves garlic, minced<br />1 Tbsp. rice wine vinegar<br />1 Tbsp. chili oil<br />1/2 Tbsp. sugar substitute<br />1/2 tsp. sesame oil<br />1 tsp. sesame seeds<br /><br /></span><div><span style="font-family: verdana;">2 Tbsp. scallions, finely sliced<br /><br /><ol style="text-align: left;"><li><span style="font-family: verdana;">In a colander, toss the cucumbers with the salt and allow to drain for 5-10 minutes.</span></li><li>Make the dressing by combining the soy sauce, garlic, vinegar, chili oil, sugar substitute, sesame oil and sesame seeds. Whisk to combine.</li><li>Toss the drained cucumbers with the dressing.</li><li>Sprinkle with scallions prior to serving.</li></ol><br />Enjoy!</span><p><br /></p></div>CookinWithLovehttp://www.blogger.com/profile/18415825984892663739noreply@blogger.com0tag:blogger.com,1999:blog-1676256408220669767.post-24594896135112699842022-05-02T08:42:00.004-04:002022-05-02T08:43:05.079-04:00Mini Italian Frittatas<div style="text-align: center;"><span style="font-family: verdana;"><b>Mini Italian Frittatas</b></span></div><div><div style="text-align: center;"><span style="font-size: xx-small;"><span style="font-family: verdana;">adapted from </span><a href="https://www.amazon.com/Make-Ahead-Barefoot-Contessa-Cookbook/dp/0307464881/ref=asc_df_0307464881/?tag=hyprod-20&linkCode=df0&hvadid=312142549358&hvpos=&hvnetw=g&hvrand=3317898979786096605&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9006743&hvtargid=pla-462860331324&psc=1" style="font-family: verdana;" target="_blank">Make It Ahead by Ina Garten</a></span></div><div style="text-align: center;"><br /></div><span style="font-family: verdana;"><div style="text-align: center;">These mini frittatas are bursting with flavors. They can be made ahead for a quick and easy meal.</div><div style="text-align: center;">Play with this recipe using different vegetables, herbs and cheeses.</div></span><div><span style="font-family: verdana;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC-XZaZ6ER0e29Wg7iLjr3apHzNttUJQBO4z5E7Un_Wckp-uVQjAoluBMhafjC2vVQIW6Sw-fh7H1W8iPK2uXLULRaz--9siBCTwVZotxPXXsWHop_tcmYNgYvVbPXAupvAFOMF3-5sHX42bJmO2gwwp2POom0Bz2YpthZH9MjHddV-YNRBwN8R87u8A/s3023/IMG_4221%20(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2553" data-original-width="3023" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC-XZaZ6ER0e29Wg7iLjr3apHzNttUJQBO4z5E7Un_Wckp-uVQjAoluBMhafjC2vVQIW6Sw-fh7H1W8iPK2uXLULRaz--9siBCTwVZotxPXXsWHop_tcmYNgYvVbPXAupvAFOMF3-5sHX42bJmO2gwwp2POom0Bz2YpthZH9MjHddV-YNRBwN8R87u8A/s320/IMG_4221%20(2).JPG" width="320" /></a></div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Makes 6 servings<span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span>2 WW pp / serving</span><br /><br />Cooking spray<br />3/4 cup chopped leeks, white and light green parts<br />4 oz. sliced prosciutto, coarsely chopped<br />4 oz. chopped kale<br />1 Tbsp. julienned fresh basil leaves<br />1 tsp. lemon juice<br />6 Tbsp. shredded Parmesan cheese<br />4 large eggs<br />3/4 cup skim milk<br /><br /><ol style="text-align: left;"><li><span style="font-family: verdana;">Preheat the oven to 375 degrees. </span></li><li><span style="font-family: verdana;">Coat 6 cups of a 12-cup muffin tin with cooking spray.</span></li><li><span style="font-family: verdana;">In a sauté pan coated with cooking spray, cook the leeks until tender, about 3 minutes, making sure it is evenly distributed.</span></li><li><span style="font-family: verdana;">Add the kale and sauté for 2 to 3 minutes, tossing it with tongs, then cover the pan and cook for 3 minutes, tossing once while it cooks, until the spinach is all wilted. </span></li><li><span style="font-family: verdana;">Remove from the heat, stir in the basil and lemon juice and set aside for 5 minutes. </span></li><li><span style="font-family: verdana;">Divide the mixture among the 6 muffin cups, leaving any liquid behind. </span></li><li><span style="font-family: verdana;">Sprinkle the Parmesan evenly on top.</span></li><li><span style="font-family: verdana;">In a 2-cup liquid measuring cup, beat the eggs, and milk. </span></li><li><span style="font-family: verdana;">Pour the egg mixture evenly over the filling in each cup, filling the muffin cups to the top. </span></li><li><span style="font-family: verdana;">Add some water to each cup that is not being used to prevent scorching.</span></li><li><span style="font-family: verdana;">Bake for 25 minutes, or until puffed and lightly browned on top. If you insert a toothpick in the middle, they should feel firm. </span></li><li><span style="font-family: verdana;">Cool for 5 minutes, remove with a small sharp knife onto a serving plate, and serve hot or warm.</span></li></ol></span></div></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Enjoy!</span></div>CookinWithLovehttp://www.blogger.com/profile/18415825984892663739noreply@blogger.com0tag:blogger.com,1999:blog-1676256408220669767.post-35607948890153669932022-04-28T12:26:00.000-04:002022-04-28T12:26:06.502-04:00Succotash Salad<div style="text-align: center;"><span style="font-family: verdana;"><b>Succotash Salad</b></span></div><div><div style="text-align: center;"><span style="font-size: xx-small;"><span style="font-family: verdana;">adapted from </span><a href="https://www.foodnetwork.com/recipes/katie-lee/succotash-salad0-3363983" style="font-family: verdana;" target="_blank">Food Network</a></span></div><span style="font-family: verdana;"><div style="text-align: center;"><br /></div><div style="text-align: center;">This salad is light, bright and delicious. Lima beans can easily replace fava beans in this recipe.</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTuWIWmZBqqjTQ6JXQV_oUYM55vThrbcuBE88iCdg6IgXe5bCD8Re1QJa0wMeEvORg-muW20i56m-GsqeUdBClJTt4B1DmAYymiUDwih0yHT3BTGJ48FB7ZPQhIHkv2V-y8UvEwDPuVgdOKH2AOUvCsn3OVxm-bzovrmtNUOgf82bFpMpGxCasdMdiJg/s4032/IMG_4155%20(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTuWIWmZBqqjTQ6JXQV_oUYM55vThrbcuBE88iCdg6IgXe5bCD8Re1QJa0wMeEvORg-muW20i56m-GsqeUdBClJTt4B1DmAYymiUDwih0yHT3BTGJ48FB7ZPQhIHkv2V-y8UvEwDPuVgdOKH2AOUvCsn3OVxm-bzovrmtNUOgf82bFpMpGxCasdMdiJg/s320/IMG_4155%20(2).JPG" width="240" /></a></div><br /><div style="text-align: left;">Makes 3 servings 3 WW pp / serving</div></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">1/2 cup green beans, cut into 1 inch pieces<br />1/2 cup frozen fava beans, defrosted and outer shell removed<br />1 cups corn kernels<br />1/4 cup chopped tomatoes<br />2 Tbsp. minced red onion<br />1/4 jalapeno pepper, seeded and minced<br />3 fresh basil leaves, julienned<br />1 Tbsp. olive oil<br />1 Tbsp. water<br />1 Tbsp. red wine vinegar<br />1/4 tsp. honey<br />Kosher salt and Freshly ground black pepper<br /><br /><ol style="text-align: left;"><li><span style="font-family: verdana;">Bring a pot of salted water to a boil. </span></li><li><span style="font-family: verdana;">Add the green beans and fava beans and cook until the green beans are bright green and the fava beans have softened slightly, 3 to 5 minutes. </span></li><li><span style="font-family: verdana;">Transfer to an ice bath; when cooled pat dry with a kitchen towel.</span></li><li><span style="font-family: verdana;">In a small bowl, whisk the olive oil, vinegar, and honey</span></li><li><span style="font-family: verdana;">In a large bowl, combine the green beans, fava beans, corn, tomatoes, onion, jalapeno and basil; toss with vinaigrette.</span></li><li><span style="font-family: verdana;">Season to taste with salt and pepper before serving.</span></li></ol></span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Enjoy!!</span></div>CookinWithLovehttp://www.blogger.com/profile/18415825984892663739noreply@blogger.com0