Zucchini Hash with Fried Eggs

Zucchini Hash with Fried Eggs

adapted from Food Network

A low carb version of hash to accompany your eggs. You might still miss the potatoes but this is a good alternative.

Makes 2 servings                                                        0 WW pp / serving

Cooking spray

1/2 onion, diced

1 tsp. chopped fresh sage or 1/3 tsp. dried

1 clove garlic, minced

1/2 jalapeno, seeded and minced

1 medium zucchini, diced

Kosher salt and freshly ground black pepper

1/4 cup roasted peppers, chopped

1 Tbsp. chopped fresh parsley

2-4 fried eggs

1. In a pan coated with cooking spray, cook the onion until soft, about 5 minutes.
2. Add the sage, garlic and jalapenos and cook until fragrant, about 30 seconds.
3. Add the zucchini and salt & pepper to taste; Cover and cook until the zucchini begins to soften, about 7 minutes.
4. Uncover; add the roasted peppers and cook until the zucchini is soft and light brown, about 6 more minutes.
5. Make sure the hash is in an even layer and cook undisturbed for another 4 minutes to brown the bottom.
6. Serve the hash topped with the fried eggs.

Enjoy!

Butternut Squash with Shallots and Sage

Butternut Squash with Shallots and Sage

adapted from Gourmet October 2005

The combination of sage and balsamic goes well with any roast meat.

Remember to save the seeds from the squash to make Roasted Winter Squash Seeds

Makes 3 servings                                                      0 WW Blue points / serving

Cooking spray

1 1/2 shallots, halved lengthwise and thinly sliced

1 lb. butternut squash, peeled, halved, seeded and cut into 1/2 inch pieces

1/4 cup homemade chicken stock or canned broth

1 tsp. Truvia brown sugar blend

1/4 tsp. finely chopped fresh sage

1/4 tsp. salt

1/2 tsp. fig balsamic vinegar or balsamic vinegar

Kosher salt and freshly ground pepper to taste

1. In a skillet coated with cooking spray, cook the shallots and butternut squash, stirring until the shallots are softened, about 3-4 minutes.
2. Add the stock, Truvia, sage and salt; stir until Truvia is dissolved.
3. Simmer, covered, stirring occasionally, until the squash is tender, about 8 minutes.
4. Remove from heat and stir in the vinegar.
5. Season to taste with salt and pepper before serving.

Enjoy!

Grilled Venison Chops with Blackberries

Grilled Venison Chops with Blackberries

adapted from Epicurious

Every once in a while we like to get an expensive piece off meat and treat ourselves. When we were in Wegmans yesterday we found venison chops. I did a little hunting online and found a Bobby Flay which I tweaked a little to decrease the fat. I am sure this recipe would be good with blueberries as well.

Makes 2 servings                                                    4 WW Blue points / serving    

4 bone-in venison chops (14 oz. total)

2 tsp. leek agrumato or plain olive oil

Montreal steak seasoning or your favorite steak seasoning.

2 Tbsp. Parkay cooking oil spray

8 fresh sage leaves

12 blackberries, cut in half

Kosher salt & Freshly ground black pepper

1. Preheat a grill pan over high heat. (I like to use an infrared thermometer and make sure it is at least 550F)
2. Brush both sides of the chops with the oil and season to taste with steak seasoning.
3. Cook the chops until rare - medium rare, about 2-3 minutes per side.
4. Remove from the pan to a plate and tent with foil.
5. Meanwhile, heat the Parkay in a small skillet and fry the sage until the edges are starting to curl. remove to a paper towel to drain.
6. Add the blackberries to the Parkay and cook for about 20 seconds, until starting to soften; Sprinkle with salt and pepper.
7. Serve the chops topped with the blackberries and fried sage leaves.

Enjoy!

Skinnier Veal Saltimbocca

Skinnier Veal Saltimbocca

One of my husband's favorite food is veal saltimbocca. This version eliminates the oil and reduces the calories but replacing the fontina or fresh mozzarella with reduced fat shredded mozzarella cheese. 

Skinnier Veal Saltimbocca over Roasted Asparagus

Makes 4 servings                                                7 WW blue points / serving

1 lb. veal leg slices

4 thin slices of lean prosciutto

4 large sage leaves

4 Tbsp. reduced fat shredded mozzarella cheese

Roasted asparagus

1. Top each veal slice with a sage leaf and a slice of prosciutto
2. Thread a toothpick into each end of the veal and prosciutto. Repeat with each veal slice.
3. In a skillet coated with cooking spray, place the veal  prosciutto side down and cook for 2 minutes.
4. Flip the veal over, top with mozzarella cheese and cook for another 2-3 minutes or to your liking.
5. Serve with roasted asparagus or your favorite sides.

Enjoy!

Guy Fieri's Dry Rub

 Guy Fieri's Dry Rub

adapted from Guy Fieri Family Food (2016)

According to Guy this rub is great on all kinds of meat (pork, beef, lamb) and chicken.

Makes about 1/3 cup        0 WW Blue points / serving

(enough for 3-4 chicken breasts) 

1 Tbsp. chili powder

1 Tbsp. granulated garlic

1 tsp. paprika

1 tsp. smoked paprika

1 tsp. Truvia brown sugar blend

2/3 tsp. dry mustard

2/3 tsp. rubbed sage

2/3 tsp. dried thyme

1/3 tsp. dried oregano

1 Tbsp. Kosher salt

2/3 tsp. freshly ground black pepper 

1. Combine all ingredients and mix well to combine.
2. Store in an air-tight container.

Enjoy!

Roasted Parsnips & Carrots with Sage

Roasted Parsnips & Carrots with Sage 

adapted from Gourmet December 2006

My husband loves parsnips. They cost so much more than carrots, I frequently mix them with carrots to stretch them a bit further.

Makes 4 servings                        0 WW Blue points / serving

1 lb. parsnips, peeled, cut in half lengthwise and cut into 1/2 inch pieces

1 lb. carrots, peeled, cut in half lengthwise and cut into 1/2 inch pieces 

1 Tbsp. coarsely chopped fresh sage

1 tsp. olive oil

1/2 tsp. kosher salt

1/4 tsp. freshly crushed black pepper

1. Put oven rack in lower third of oven and preheat oven to 450°F.
2. Toss the parsnips and carrots with the sage, oil, salt, and pepper in a bowl. 
3. Transfer to a large shallow baking pan, coated with cooking spray, making sure they are in one layer.
4. Roast until parsnips until tender and lightly browned, about 15 to 20 minutes. 
5. Serve.

Enjoy!

Beef Filets with Mushroom Sauce

Beef Filets with Mushroom Sauce

Cooking Light November 2010

I like to use Wondra flour when making sauces and gravy. It is easier to incorporate without lumping but all purpose flour will work.

Serves 6                                    3 WW Blue points / serving

Mushroom Sauce
1/2 ounce dried shiitake or porcini mushrooms
2 cups boiling water
1 1/2 teaspoons olive oil
1/3 cup thinly sliced shallots
4 ounces sliced fresh cremini or white mushroom caps (about 2 cups)
2 garlic cloves, minced
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup dry red wine
2 tablespoons Wondra or all purpose flour
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh thyme

Beef
Cooking spray
6 (3-ounce) beef tenderloin steaks
Montreal Steak seasoning

Mushroom Sauce 

1. Place dried mushrooms in a bowl, and cover with 2 cups boiling water. Let stand 15 minutes. 
2. Drain, reserving mushrooms and soaking liquid, separately. Slice the rehydrated mushrooms.
3. Cook the shallots in a saucepan coated with cooking spray, stirring frequently for about 1 minute. 
4. Add the fresh mushrooms to the pan and sauté for 2 minutes or until almost tender. 
5. Add the garlic to pan; sauté 30 seconds, stirring constantly. 
6. Stir in the rehydrated mushrooms, kosher salt, and pepper; sauté 1 minute, stirring frequently. 
7. Add the wine to the pan; bring to a boil. Cook until liquid almost evaporates, about 2-3 minutes. Sprinkle flour over the mushroom mixture; cook for 1 minute, stirring frequently. 
8. Gradually add the reserved mushroom soaking liquid, stirring constantly; bring to a simmer. 
9. Cook 2 minutes or until slightly thick, stirring frequently. Stir in herbs. 

Beef

1. Season the filets with Montreal Steak seasoning.
2. In a skillet coated with cooking spray, cook the beef 4 minutes on each side or until desired degree of doneness. 
3. Remove from pan; let stand 10 minutes. 
4. Serve filets with mushroom sauce.

Enjoy!

Chicken with Rum served with Asian Broccoli with Cashews

I never would have thought to put rum and sage together. This dish does not have a strong rum taste, just enough to make you wonder what the secret ingredient is that's in there.

Chicken with Rum
adapted from http://www.bellalimento.com/2009/08/24/pollo-al-rhum-chicken-with-rum/
4 large chicken thighs
3 1/2 tbsp unsalted butter
4 fresh sage leaves
1 cup chicken broth
1/2 cup rum
Montreal Steak Seasoning

Pat your chicken thighs dry (wet chicken does not brown) and season with Montreal Steak Seasoning.. Melt the butter in a frying pan large enough to hold the chicken without crowding. Add the sage leaves and chicken thighs. Brown the thighs on all sides. 

Add the chicken stock and cook for about 5 minutes. Reduce the heat to a simmer and add the rum. Cover the pan and simmer until the chicken is cooked through, about 20 minutes.

Asian Broccoli with Cashews
1 bunch of broccoli florets, separated
1 Tbsp canola oil
4 garlic cloves, crushed
4 thin slices of ginger
1/4 tsp kosher salt
1/4 cup water
2 Tbsp. oyster sauce
Splash of apple cider vinegar
Handful of cashews


Steam the broccoli until tender crisp. Saute the garlic and ginger in the oil until golden. Add the broccoli, salt and water, stir fry until heated through. Stir in the oyster sauce, vinegar and cashews. Serve warm.

If you enjoyed this post, leave a comment and subscribe via email so you will not miss any of our culinary kitchen adventures.

Malfatti ---- Italian dumplings

Swiss Chard Malfatti with Sage Brown Butter
adapted from Bon Appetit December 2012

1 lb. Swiss chard leaves, center ribs and stems removed
1 tsp. kosher salt
2 Tbsp. unsalted butter,melted
1/2 cup + 2 Tbsp. ricotta cheese
2 large egg yolks
1/2 large egg
2 Tbsp. flour plus more for flouring
12 sage leaves, thinly sliced
Freshly ground black pepper
Grated Parmesan
Fill a large bowl with ice water. Cook chard in a large pot of boiling salted water until tender but still bright green, about 4 minutes. Using tongs, transfer to ice water; let sit until cold. Reserve cooking liquid.
Squeeze chard dry. A double layer of cheesecloth can be used as the hcard will stain a kitchen towel. I tend to have a couple of old towels hanging around so I do not have to spend the money on the cheesecloth. Wring tightly.
Pulse the chard in a food processor until minced, about 30 seconds. Wring out the chard again to remove any remaining liquid.
Transfer chard to the bowl of a stand mixer. Add the melted butter, ricotta, egg yolks, egg, 2 Tbsp.  flour, and 1 teaspoons salt to chard. Mixt until a dough forms, 1-2 minutes.
Cook 1 golf ball-size sample portion of dough in boiling salted water for about 5 minutes (to check for texture and seasoning). Taste sample; adjust seasoning if needed. If sample falls apart in the water, mix 1/2 more egg  and 1/2 - 1 tablespoons flour into dough until it holds together.
Lightly flour a rimmed baking sheet. Scoop out heaping a tablespoon of dough; dust with flour and roll between your palms to form an oval-shaped malfatti; place on sheet. Repeat with remaining dough to form about 12  malfatti.
Bring the reserved chard water to a boil. Cook the malfatti until cooked through, 6-8 minutes per Drain and transfer to a plate; tent with foil to keep warm.
Meanwhile, heat remaining 1/4 cup butter in a large skillet over medium heat. Add sage and cook until butter foams and begins to turn brown and sage becomes crispy, about 30 seconds. Season sage brown butter with salt and pepper. Serve malfatti topped with sage brown butter and Parmesan.