Barefoot Contessa's BBQ Sauce

Barefoot Contessa's BBQ Sauce

adapted from The Barefoot Contessa Cookbook©

Ina Garten is one of my favorite chefs. I wish I could have gotten to Long Island before she sold The Barefoot Contessa store in 1996.

Makes 1 1/2 quarts

1 1/2 cups chopped onion
3 cloves garlic, minced
1/2 cup vegetable oil
1 cup tomato paste 
1 cup cider vinegar
1/2 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
2 Tbsp. chili powder
1 Tbsp. ground cumin
1 1/2 tsp. crushed red pepper flakes

1. In a saucepan on low heat, saute the onions and garlic with the vegetable oil until the onions are translucent but not browned, about 10 minutes.
2. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. 
3. Simmer uncovered on low heat for 30 minutes. 
4. Use immediately or store in the refrigerator.

Enjoy!

Asian Pork Tenderloin with Sesame Snap Peas

Asian Pork Tenderloin with Sesame Snap Peas

adapted from Food Network

We love Asian flavors and Emeril Lagasse was one of the first chef's I watched on Food Network I never realized he created his own Asian seasoning - Emeril's Asian Essence™. It does not look like it is available to purchase any longer but there is a recipe on Emeril.com. I modified the recipe there to create only the 1 Tbsp. that you need for this recipe. You can click on the link in the recipe or use you favorite seasoning blend.

This is a little spicy so adjust the red cayenne in the seasoning blend to your taste.

Makes 2 servings                                                          4 WW points / serving                                                          

2 Tbsp. coarsely chopped scallions
2 Tbsp. coarsely chopped shallots
1/4 cup soy sauce
2 Tbsp. pineapple juice

2 Tbsp. loosely packed fresh cilantro leaves
1 Tbsp. coarsely chopped fresh ginger
1 Tbsp. honey
1 Tbsp.  rice wine vinegar
1 Tbsp.  Emeril's Asian Essence™
1 Tbsp. chopped garlic
1 1/2 tsp. sesame oil
1 1/2 tsp. crushed red pepper
1/2 pork tenderloins (about 1/2 pounds total)

1 tsp. sesame oil
1/4 lb. snap peas, cleaned
3/4 tsp black sesame seeds
1/4 lemon, juiced

Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley leaves

1. Combine the green onions, shallots, soy sauce, pineapple juice, cilantro, ginger, honey, rice wine vinegar, Essence, garlic, sesame oil and crushed red pepper into the bowl of  a mini food processor; Process to puree. 
2. Place the tenderloins in a quart plastic storage bag and pour in the marinade. 
3. Seal the bag and refrigerate for 1 hour.
4. Preheat the oven to 400 degrees F.
5. Heat an ovenproof skillet over high heat; Add the tenderloins and sear, turning to ensure even browning, about 4 minutes. 
6. Transfer to the oven and cook for 10 to 13 minutes, or until an instant-read thermometer inserted in the thickest part reads 140 F. 
7. Remove from the oven and let rest for 5 minutes.
8. While the pork is cooking, heat a sauté pan over high heat, add sesame oil and heat. 
9. Add the snap peas and stir-fry for 3 minutes. 
10. Add the sesame seeds and toss well. Add the lemon juice and zest
11. season to taste with salt and pepper. 
12. Garnish with parsley before serving the peas topped with the pork.

Enjoy!

Lamb, Roasted Shallot and Chorizo Skewers with Cabernet Vinaigrette

Lamb, Roasted Shallot and Chorizo Skewers with Cabernet Vinaigrette

adapted from Food Network

The original recipe called for Rioja which is sweeter and fruitier than a cabernet but we had a cabernet in the house. If you were to use a Rioja you would not need as much honey in the vinaigrette.

The shallots need to be roasted in advance of cooking the skewers because the skewers cook in such little time you would be eating raw shallots.

Most of the calories / WW points (17 points in the whole recipe) come from the vinaigrette. There is about 7 Tbsp. of the vinaigrette. You can lower your point value by not using all of the vinaigrette.

Makes 2 servings

1 1/2 cups Cabernet Sauvignon wine
2 Tbsp. red wine vinegar
1 Tbsp. Dijon mustard
1 1/2 tsp. honey or more to taste
1 Tbsp. olive oil
Salt and freshly ground pepper
1/2 head garlic, peeled and crushed
1/3 cup olive oil
2 rosemary sprigs
1 lb. boneless lamb loin, cut into 1-inch pieces
1 link Aidells chorizo, sliced 1/4-inch thick
6 large shallots, roasted
2 metal skewers, or 2 wooden skewers soaked in water for 2 hours

1. In a small saucepan reduce the wine to 2 Tbsp.
2. Place the syrup in a blender with the vinegar, mustard, honey and olive oil.
3. Blend until combined. Season vinaigrette with salt and pepper to taste.
4. In a bowl, combine the garlic, olive oil, rosemary and lamb and marinate for 4 to 6 hours in the refrigerator.
5. Preheat the broiler or grill.
6. Thread the lamb cubes, chorizo and roasted shallots on the skewers; Season with salt and pepper to taste.
7. Cook for 2 to 3 minutes on each side for medium rare doneness.
8. Arrange on platter and drizzle with vinaigrette.

Enjoy!

* Since there was marinade left in the bowl. The amount of oil used in the calculation was determined by remeasuring the oil

Szechuan Style Country Pork Ribs

Szechwan Style Country Pork Ribs

adapted from a recipe from Publix which is no longer available

Taking a few pre-made sauces together make a wonderful marinade / glaze for these pork ribs. Use it on a leaner piece of meat  to bring down the point value. You can also replace the honey with sugar substitute.

Makes 2 servings                                                            13 WW points / serving

Cooking spray
1/4 cup hoisin sauce
2 Tbsp sambal
1/2 Tbsp. honey
3/4 lb. pork country style ribs

1. Combine hoisin sauce, sambal and honey in a bowl. Add ribs and turn to coat.
2. Let marinade for at least 10 minutes. (If longer place in the refrigerator).
3. Heat a grill or grill pan. Spray with cooking spray.
4. Using tongs, place the ribs on the grill. Reserve the marinade. Cover with the lid or foil.
5. Brush with the reserved marinade every 3 minutes until the ribs are cooked through, 12-15 minutes or until the internal temperature is 145F.
6. Let rest covered for 10 minutes before serving.

Enjoy !

Chinese BBQ Pork

Chinese BBQ Pork

adapted from Sara's Weeknight Meals

This tastes like the pork I could get at Asian restaurants when I lived in Massachusetts but without all the red food coloring. Since moving to Central Pennsylvania, I can not find it at anywhere.

According to Marion's Kitchen, "[t]he difference between light soy sauce and dark soy sauce is mainly what they are used for. Light soy sauce is saltier and used more for flavour, and dark soy sauce is generally thicker, less salty and slightly sweeter than light soy sauce, so ideal for adding colour."

If the pork is getting too charred while broiling, cover it with a piece of foil.

Makes 4 servings                                                              6 WW points / serving

1 lb. boneless pork butt, well trimmed, cut in half lengthwise

1 Tbsp. sugar substitute

1 Tbsp. light soy sauce

1 Tbsp. dark soy sauce

1 Tbsp. hoisin sauce

1 Tbsp dry sherry

1 Tbsp. black bean sauce

1 tsp. sesame oil

1/8 tsp white ground pepper

1 tsp. honey

Cooking spray

Combine all of the ingredients except the pork into a storage container that will accommodate the pork.

Add the pork turning to coat; Cover and refrigerate over night.

Preheat the broiler.

Line a roasting pan with foil for easier clean up.

Place a rack coated with cooking spray on top of of the prepared pan; add about 1/4 inch of water to the pan.

Remove the roast from the marinade; microwave the remaining marinade for about a minute to kill off any microbes that me be contained within.

Place the pork on the prepared rack; place in over; The pork should be about 4 inches from heat element.

Broil until the pork is beginning to char, about 8 minutes; turn the pork.

Brush with reserved heated marinade; Continuing cooking about another 8 minutes until an instant read thermometer registers 155F.

Remove the pork to a cutting board; Cover and let rest 10 minutes.

Cut the pork thinly, about 1/4 inch think, prior to serving.

Enjoy!

Thai Turkey Lettuce Boats

Thai Turkey Lettuce Boats

adapted from Weeknights with Giada^© by Giada De Laurentiis

Most recipes that use lettuce as a serving vessel calls for Bibb lettuce. The Bibb lettuce that I can find is always small and you can barely fit much fitting into it. I prefer to use romaine. The sturdy rib running down the middle prevents the lettuce from falling apart while you are eating it. Not to mention romaine is much less expensive that thee Bibb or the lettuce that is packaged in the plastic containers and labeled as being for wraps. 

I like to use the lemongrass paste that you can find in the produce section of the grocery store. Fresh lemongrass is not that easy to find if you do not live near an Asian market.

To make this a 0 point meal, replace the honey with sugar substitute.

Makes 2 servings                                                             3 WW points / serving

8 tsp. freshly squeezed lime juice

1 1/2 tsp. freshly squeezed lemon juice

1 Tbsp. fish sauce

1 Tbsp honey

Cooking spray

1 shallot, chopped

1/2 red onion, chopped

2 Tbsp. lemongrass paste or fresh lemongrass chopped

1/2 serrano chile, seeded, stemmed and minced

10 oz. ground turkey

Kosher salt and Freshly ground black pepper

2 Tbsp. chopped basil (or your herb of choice)

Romaine leaves for serving (or your lettuce of choice)

1. In a small bowl whisk together the lime juice, lemon juice, fish sauce and honey; set aside.
2. In a skillet coated with cooking spray, cook the onions, shallots, lemongrass and chile over medium heat until softened, about 5 minutes.
3. Add the turkey and cook, stirring frequently until it is cooked through, about 5 more minutes.
4. Pour in the dressing and cook until combined, about 2 more minutes.
5. Season to taste with salt and pepper
6.  Remove from the heat and add the basil.
7. Serve in lettuce leaves

Enjoy!

Nectarine Salad with Pepitas

Nectarine Salad with Pepitas

adapted from Rachael Ray Every Day

One of the things I love about summer is the pop up roadside produce stands. This week I picked up some nectarines.

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.

Makes 2 servings

1 small shallot, minced
2 Tbsp. olive oil
2 tsp. honey
Zest of 1 lime
Juice of 1 lime
Kosher salt and white pepper
1 nectarine, pitted and sliced
2 cups lettuce of your choice

1. In a bowl, whick shallot, olive oil, honey, lime zest and juice.Season to taste with salt and white pepper.
2. Toss the nectarines in the dressing.
3. Divide the lettuce among 2 plates; top with nectarines; sprinkle with pepitas.
4. Drizzle a little of the dressing over each salad before serving.

Enjoy!

Grilled Peach & Bacon Salad

Grilled Peach & Bacon Salad

adapted from Foodnetwork.com

Use some of summer's bounty to make this refreshing salad. Kale could easily be substituted for the romaine.

Makes 2 servings

2 slices bacon
Cooking spray
1 firm peach, cut into 8 pieces
1/2 tsp. honey
1 tsp. Dijon mustard
1 Tbsp. apple cider vinegar
1 Tbsp. water

Kosher salt & Freshly ground black pepper
2 cups romaine lettuce, torn
1/4 cup halved graped tomatoes
1 Tbsp. toasted pecan pieces

1. Cook the bacon to your desired level of crispness. Remove the bacon to paper towels to drain then chop.
2. Reserve 1 Tbsp. bacon fat. whisk in honey, mustard, apple cider vinegar and water to make the dressing.
3. Meanwhile heat a grill pan or grill.Coat with cooking spray.
4. Cook the peaches until the desired grill marks are achieved approximately 2-3 minutes per side.
5. Divide the lettuce, bacon, pecans and peaches between 2 dishes and drizzle with the warm dressing.

Enjoy!

Succotash Salad

Succotash Salad

adapted from Food Network

This salad is light, bright and delicious. Lima beans can easily replace fava beans in this recipe.

Makes 3 servings                                                        3 WW pp / serving

1/2 cup green beans, cut into 1 inch pieces
1/2 cup frozen fava beans, defrosted and outer shell removed
1 cups corn kernels
1/4 cup chopped tomatoes
2 Tbsp. minced red onion
1/4 jalapeno pepper, seeded and minced
3 fresh basil leaves, julienned
1 Tbsp. olive oil
1 Tbsp. water
1 Tbsp. red wine vinegar
1/4 tsp. honey
Kosher salt and Freshly ground black pepper

1. Bring a pot of salted water to a boil. 
2. 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. 
3. Transfer to an ice bath; when cooled pat dry with a kitchen towel.
4. In a small bowl, whisk the olive oil, vinegar, and honey
5. In a large bowl, combine the green beans, fava beans, corn, tomatoes, onion, jalapeno and basil; toss with vinaigrette.
6. Season to taste with salt and pepper before serving.

Enjoy!!

Barramundi Fillets with Brussels Sprout Chips & Shrimp

Barramundi Fillets with Brussels Sprout Chips & Shrimp

adapted from Bon Appetit October 2009

Barramundi or Asian Seabass is native to waters from Northern Australia to Southeast Asia and west to the coastal waters of India and Sri Lanka.

If barramundi is not available you can use another white fish such as sea bass, halibut, grouper, snapper, mahi-mahi, or cod.

Barramundi Fillets with Brussels Sprout Chips & Shrimp on a Bed of Cauliflower Carrot "Rice"

Makes 2 servings                                           1 WW blue points / serving

1/2 tsp minced shallot

1/4 tsp. fresh lime juice

1/4 tsp. grated lime peel

1/4 tsp. white wine vinegar

1 tsp. olive oil

1 tsp. water

1/8 tsp. honey

Cooking spray

2 Brussels sprouts, leaves separated, cores discarded

2 6-ounce barramundi fillets or other white fish

1/4 lb. poached shrimp

1. Preheat the oven to 450F.
2. Whisk the shallot, lime juice, peel, vinegar, honey, oil and water. Season to taste with kosher salt. Set aside.
3. Spread the Brussels sprout leaves on a baking sheet coated with cooking spray. make sure they are in an even layer and spray the leaves with additional cooking spray.
4. Cook the leaves for 7 minutes stirring occasionally. 
5. Place the fish in another baking pan coated with cooking spray. Add to the oven. Cook for 8-10 minutes or until the fish is opaque in the center and the leaves are brown in spots and crisp.
6. Drizzle the fish with the vinaigrette.
7. Serve the fish topped with shrimp and Brussels sprout chips.

Enjoy!

Turnips with Scallions

Turnips with Scallions

adapted from Savory - Giant Food

This is a quick and easy side dish.

Makes 2 servings                                    1 WW Blue point / serving

1 lb. turnip, peeled and cut into 1/2 inch pieces

1 1/2 tsp. spray margarine

1 1/2 tsp. honey

1 Tbsp. snipped scallions, green parts only

1. In a pot of salted water, cook the turnip until tender, about 8 minutes. Drain.
2. Add the spray margarine and honey to the pot. Return the turnips to the pot and toss to coat.
3. Add the scallions and season to taste with salt and pepper.

Enjoy!

Soy -Ginger Marinated Chicken Breasts

Boneless skinless chicken breasts can be boring but with the right marinades they can be elevated to a whole new level. Latin spiced, Soy-ginger and Curried Mayo marinated chicken. Yum!

Soy-Ginger Marinated Chicken
adapted from Food & Wine June 2016

1/4 cup liquid aminos
1/4 cup honey
1 1/2 Tbsp Dijon mustard with chardonnay
1 tsp garlic powder
1 tsp finely grated lemon zest
1 1/2 tsp minced ginger (jarred)
Kosher salt and freshly ground black pepper, to taste

2 large boneless skinless chicken breasts, cut in half

Combine all marinade ingredients and whisk until well combined. Place chicken breasts in a resealable plastic bag with the marinade and refrigerate overnight.

Grill until the internal temperature is 165 F.

Serve with your favorite BBQ sides.