Bacon Wrapped Scallops in Garlic Butter Sauce

Bacon Wrapped Scallops in Garlic Butter Sauce

adapted from Epicurious 10/2/2015

We initially discovered scallops wrapped in bacon at the Whatley Inn. The recipe we have most often is cooked in an oven. They are delicious but the scallop does hot get a good hard sear. Cooking them in a skillet is quicker and you get a good sear and the bacon gets crispier.

The sauce is not pretty but it is tasty. Next time I think I would wipe out the pan and not worry about getting the fond into the sauce.

Makes 2 servings 

6 sea scallops 

3 slices bacon, cut in half 

Cooking spray

1 Tbsp. olive oil, divided

1 Tbsp. butter  

1 clove garlic, minced  

1 tsp fresh parsley, minced

1 Tbsp. lemon juice 

Splash of dry white wine 

1. Pat the scallops dry; Transfer to a paper towel lined plate and return to the refrigerator to dry out for at least 1 hour.
2. Preheat the oven to 400F.
3. Place bacon on a tray on a baking sheet; Par-cook the bacon for 8 minutes in the preheated oven.
4. Transfer bacon to paper towel lined plate to remove excess grease.
5. Wrap each scallop in a piece of bacon, securing with a toothpick.
6. Heat the 1 1/2 tsp.oil in a small skillet.
7. Cook the scallops in the pan searing both sides of the scallop and crisping the bacon about 6-8 minutes total; Remove the scallops from the pan and cover to keep warm.
8. Melt butter with the remaining 1 1/2 tsp. oil in a pan, scraping up any browned bits;  Add the garlic and saute 1 minute.
9. Add the parsley, lemon juice, and wine; Cook for 1-2 minutes to cook off the alcohol and combine the flavors.
10. Place scallops on serving dish and pour sauce on top.

Enjoy!

BBQ Shrimp with Avocado Salad

BBQ Shrimp with Avocado Salad

adapted from Food & Wine

This recipe has a surprising amount of worcestershire sauce but it works.

When cooking for 2 I like to get the mini avocados. They are large enough for 2 without any leftovers that are going to oxidize.

Makes 2 servings                                                            9 WW pts / serving

Cooking spray
1/2 shallot, finely chopped
1/2 garlic clove, finely chopped
2 Tbsp. dry white wine
1/4 tsp. chopped thyme
1/4 cup + 2 Tbsp. Worcestershire sauce
1/4 cup Homemade chicken stock or low-sodium chicken broth
12 large shrimp, shelled and deveined
Kosher salt and freshly ground black pepper
1 Tbsp. butter
Sliced scallions, for garnish
1 Tbsp.extra-virgin olive oil

1 Tbsp. water
1 1/2 Tbsp. fresh lemon juice
1 small avocado, pitted, peeled and cut into wedges
1/2 romaine hearts (5 ounces), chopped
1/2 small fennel bulb, trimmed and thinly sliced
1 large radishes, thinly sliced

Flaky sea salt & Aleppo pepper (optional)

1. In a small saucepan coated with cooking spray, cook the shallot and garlic and cook over moderate heat, stirring occasionally, until softened, about 3 minutes. 
2. Stir in the wine and thyme and cook until reduced by half, about 2 minutes. 
3. Add the Worcestershire sauce and broth and cook until reduced to 1/4 cup, about 15 minutes.
4. In a large skillet, heat the remaining tablespoon of grapeseed oil. 
5. Season the shrimp with salt and pepper; Cook over moderately high heat, turning once, for 2 minutes total.
6. Stir in the sauce and cook, stirring, until thickened, about 2 minutes. 
7. Add the butter, stirring until incorporated and season with salt. Transfer the shrimp to a platter and garnish with scallions.
8. Meanwhile, make the salad by whisking the olive oil with the water and lemon juice in a large bowl. 
9. Add the romaine, fennel and radishes, season with salt and toss to coat; Top with the avocado seasoned with flaky sea salt an Aleppo pepper, if using.
10. Serve the salad beside the shrimp.

Enjoy!

Sichuan Beef Tenderloin

Sichuan Beef Tenderloin

adapted from Food Network

You can adjust the heat of the dish by removing some of the chiles or by leaving the seeds in the chiles.

If the sauce gets too thick while it is resting, thin it out to your liking with a little water.

Makes 3 servings                                                            6 WW pts / serving

2 tsp. corn starch
2 tsp. egg whites
2 tsp.Chinese cooking wine or white wine
1 tsp. minced garlic
1 tsp. garlic powder
1/2 tsp. Freshly ground black pepper
Pinch Kosher salt
10 ounces beef tenderloin, cut into 3/4-inch cubes

2 Tbp. soy sauce
2 Tbsp. sugar substitute
2 Tbsp. Chinese black vinegar

2 Tbsp. water
2 tsp.corn starch

5 ounces vegetable oil
6 pieces dried chile de arbol, stems & seeds removed, 1/4-inch dice
2 tsp. scallions, white and light green parts, chopped
1 tsp. minced garlic
1 tsp grated ginger
1 cup steamed broccoli

1 1/2 cups cooked white rice for serving

Chopped scallion greens for garnish.

1. Combine the corn starch, egg whites, wine, garlic, garlic powder, pepper and salt in a bowl; Whisk together. 
2. Add in the cubed beef; Set aside to marinate for 15 minutes.
3. In a small saucepan bring the soy sauce, sugar and vinegar to a boil. 
4. Combine water and the corn starch in a small bowl to make a slurry; Stir into the sauce.
5. Cook the mixture for 1 minute; Remove from the heat and set aside.
6. Heat vegetable oil in a wok until just hot (a drop of water will sizzle); Pour rhe oil into a heat proof container and reserve.
7. Return the pan to the heat and cook the marinated beef  until seared on both sides.; Remove the beef from the pan; Set aside.
8. Add 2 teaspoons of the reserved oil to the pan; Add the dried chiles and saute for 30 seconds
9. Add in the onions, garlic and ginger, and saute until the onions are lightly wilted and the garlic and ginger are slightly caramelized, about 1 minute.
10. Return the beef to the pan, and add the broccoli and sauce.
11. Serve over the rice garnished with scallions.

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

Chicken with Tomato and Capers

Chicken with Tomato and Capers

adapted from Epicurious

The sweetness of the tomatoes combine nicely with the brininess of the capers.

Makes 2 servings                                                        2 WW points / serving

2 boneless, skinless chicken cutlets, about 3/4 lbs.
Kosher salt and ground white pepper to taste

Cooking spray  
1 tsp. olive oil
1 1/2 Tbsp. finely chopped shallots
1/2 tsp. finely chopped garlic
1 tsp. finely chopped fresh tarragon or 1/3 tsp. dried
1 cup canned petit diced tomatoes, pureed
1  Tbsp. red wine vinegar
4 tsp. drained capers
1/2 cup dry white wine
1 1/2 tsp. tomato paste

1/2-1 tsp. sugar substitute, if needed
1 Tbsp. chopped fresh parsley leaves

1. Sprinkle the chicken well with salt and pepper.
2. Heat the oil in a skillet coated with cooking spray.
3. Add the chicken breasts and sauté until lightly browned, about 5 minutes.
4. Remove the chicken from the pan; Keep warm.
5. Scatter the shallots and garlic around the chicken; Cook briefly.
6. Add the tarragon, tomatoes, vinegar, capers, wine, and tomato paste; Stir to dissolve the fond (brown bits sticking to the bottom of the skillet).
7. Bring to a boil, cover, reduce heat and simmer for 10 minutes.
8. Taste the sauce and adjust seasoning, using the sugar substitute if needed.
9. Return the chicken to the pan; Cook for 2 minutes or until heated through.
10. Sprinkle with parsley before serving.

Enjoy!

Italian Meatloaf with Mushroom Sauce

Italian Meatloaf with Mushroom Sauce

adapted from Sip & Feast

Making a panade (mixture of breadcrumbs and milk) prevents the meatloaf from being dry. To remove the drippings from the meatloaf while it is resting I used a turkey baster.

Makes 4 servings                                                    4 WW points / serving                                          
1/4 cup milk
1/2 cup stale breadcrumbs (about 2-3 slices) or purchased bread crumbs
1 lb. ground beef
2 Tbsp. parsley, minced
1 clove garlic, grated
1 large egg
1/2 cup Parmesan cheese
1 tsp. Kosher salt, divided
1/4 tsp. freshly ground black pepper
2 Tbsp. dry red wine
1 14 oz can whole cherry tomatoes, hand crushed
1/2 lb. mushrooms, sliced
1/2 onion, sliced
2 Tbsp. of drippings from the cooked meatloaf 

Kosher salt and freshly ground black pepper, to taste

1. Preheat the oven to 400F.
2. Make a panade by combining the milk with the breadcrumbs.
3. Mix the beef, parsley, garlic, egg, cheese, 1/2 tsp salt and pepper into the panade, gently.
4. Divide meat mixture evenly between 2 mini loaf pan (5" x 3" x 3")
5. Pour the wine and tomatoes over the meatloaves; season with 1/2 tsp salt.
6. Bake for 50-60 minutes or until it reaches an internal temperature of 160F in the center; Let rest 15 minutes before taking it out of the pan so it will not fall apart.
7. Meanwhile cook the mushrooms in 1 Tbsp. of drippings from the meatloaf over medium heat until well browned.
8. In the same pan heat the remaining Tbsp of meatloaf drippings and cook the onions until soft and translucent, about 5 minutes; season to taste with salt and pepper
9. When the meatloaf is cooked remove from the oven and let rest 15 minutes.
10. To serve slice the meatloaf and top with the onions and mushrooms.

Enjoy!

Chicken Bolognese

Chicken Bolognese

adapted from Food Network

Using ground chicken instead pf the traditional beef make the sauce lighter and reduces the calories.

I'm usually a little behind the times when it comes to technology. It's only been the past year that I have begun listening to podcasts. I was listening to some older Sporkful™  and learned that the author, Dan Pashman, developed his own pasta shape - cascatelli ™. So we had to try it and see if it lived up to the hype of providing a good bite, stays on the fork and holds on to sauce. It did not disappoint.

Serves 2 with leftover sauce                                            9 WW points / serving

Cooking spray
1/2 lb. ground chicken

1/2 large carrot, shredded

1/4 onion, finely chopped

1 garlic clove, minced

1 1/2 tsp. chili powder

1/2 tsp. Italian seasoning

1 small bay leaf

3 Tbsp. tomato paste

1/4 cup dry white wine

1/4 cup fat free evaporated milk

1 8 oz can tomato sauceedsw32

1/4 cup water

3/4 tsp. Kosher salt

1/2 tsp Freshly ground black pepper

4 oz. Cascatelli ™ pasta or your favorite pasta, cooked according to package directions, reserving the pasta water.

Parmesan cheese and chopped fresh basil (optional)

1. Heat a 2-3 quart pot over medium heat; When hot coat with cooking spray and cook the ground chicken until browned, about 5 minutes.
2. Add the carrots and onions and cook until tender, about 7 minutes
3. Add the garlic, chili powder, Italian seasoning and bay leaf; all the seasonings to toast for about a minute.
4. Add the tomato paste and let it toast and gets dark, about 2 minutes.
5. Stir in the wine and simmer until it is absorbed
6. Stir in the evaporated milk and continue simmering until it thickens slightly, about 3 minutes.
7. Stir in the tomato sauce and water; Cover and cook until the sauce is thick, about 45 minutes.
8. While the sauce is cooking, bring a pot of heavily salted water to a boil.
9. Add the sauce to the pasta and thin with the pasta water to taste.
10. Garnish with Parmesan cheese and basil if using prior to serving.

Enjoy!

Parsnips & Carrots en Papillote with Wine, Maple and Thyme

Parsnips & Carrots en Papillote with Wine, Maple and Thyme

Adapted from Bobby Flay Fit©

Cooking en papillotte is the act steaming food in a closed parchment bag. Parchment bags can be purchased but if you want to try making the bags yourself here is a video from Bon Appetit demonstrating the technique. This technique create vegetables that are al dente and slightly caramelized.

If you never had a parsnip, they look like a white carrot but have an earthy, nutty taste which contrasts nicely with the sweeter carrots.

Makes 2 servings

¼ lb. carrots, peeled and cut into thick batons (sticks about ½” x ½” x 2”)
¼ lb. parsnips, peeled and cut into thick batons (sticks about ½” x ½” x 2”)
2 tsp. olive oil
1 tsp. regular or sugar free maple syrup
1 tsp. butter or Parkay cooking oil spray™
1 tsp. finely chopped fresh thyme or 1/3 tsp dried
Small splash of Chardonnay, your favorite white wine or apple juice
Kosher salt and freshly ground black pepper to taste

1. Preheat the oven to 425F.
2. Place the parchment paper on a baking sheet.
3. Loosely mound all of the ingredients in the center of the parchment.
4. Fold the parchment over the vegetables and crimp the edges to prevent the steam from escaping. – See the video link for a great demonstration.
5. Bake for about 30 minutes until the vegetables are tender crisp.
6. Transfer to a plate; cut open the bag being careful of the steam escaping.
7. Serve in the parchment or transfer to a serving bowl.

Enjoy!

Arrabbiata Sauce

Arrabbiata Sauce

adapted from The Complete Cooking Light Cookbook

I had some older tomatoes that were past their best to be used raw. If you don't have 14 ounces of fresh tomatoes just add another can of diced tomatoes.

Serve this sauce over pasta, spaghetti squash or zoodles; or use it to make your favorite fra diavolo recipe.

Makes 6 (1/2  cup) servings                                              1 WW pp / serving

Cooking spray

1 cup chopped onions

4 garlic cloves, minced

1/2 cup dry red wine

1 tsp. sugar substitute

1 tsp. dried basil

1 tsp. crushed red pepper

2 Tbsp. tomato paste

1/2 tsp. Italian seasoning

1/4 tsp. freshly ground black pepper

4 whole tomatoes, (about 14 oz.), chopped

1 can (14.5 oz.) diced tomatoes

2 Tbsp. chopped fresh parsley

1. In a pot coated with cooking spray, sauté the onions and garlic for about 5 minutes.
2. Add the wine and all remaining ingredients except the parsley.
3. Bring to a boil; reduce to low and simmer for 45 minutes.
4. Add the parsley before serving.

Enjoy!

Chicken Marsala

Chicken Marsala

adapted from savoryonline.com

Using a minimal amount of flour still creates a thickened sauce.

served with vegetarian bolognese over spaghetti squash

Makes 2 servings                                                               3 WW pp / serving                                                     
Cooking spray
3/4 lb. thin sliced chicken breasts
1 Tbsp. brown rice flour
1 3/4 tsp. minced garlic
6 Tbsp. Marsala wine
1/2 cup chicken stock
1 1/2 Tbsp. parsley chopped

1. Season the chicken with salt and pepper and dust with the flour.
2. In a skillet coated with cooking spray, cook the chicken for 3 minutes per side
3. Remove the chicken from the pan and keep warm.
4. In the same skillet, add the garlic. Cook 1 minute.
5. Stir in the Marsala and heat to boiling while scraping up any browned bits; Boil 1 minute.
6. Add the broth and season with salt and pepper.
7. Reduce chicken to the skillet. Reduce heat to medium. Simmer 5 minutes until the chicken is cooked and the wine has been reduced.
8. Remove from heat; stir in yogurt cheese.
9. Serve the chicken topped with sauce and garnished with parsley.

Enjoy!

Grilled Pork Chops Burst Blueberry Sauce

Grilled Pork Chops Burst Blueberry Sauce

adapted from Food & Wine

The sauce takes a savory spin to the sweet berries. The sauce can be made any time of year but summer berries tend to be sweeter. If making it off season add some sugar or honey to the sauce.

Makes 4 servings                                                      7 WW Blue points / serving

Cooking spray

1/2 large shallot, minced

1 tsp. chopped thyme

2 Tbsp.minced thyme

2 Tbsp. dry red wine

1 1/2 cups fresh blueberries

1/2 canned chipotle in adobo

1 Tbsp. adobo sauce

1/4  tsp. kosher salt, divided

314 tsp freshly ground black pepper

4 bone-in pork chops

2 tsp. Montreal Steak Seasoning

1. In a saucepan coated with cooking spray, cook the shallots and thyme, until softened, about 3 minutes.
2. Add the wine and simmer, until it is almost evavorated, about 2 minutes.
3. Stir in the blueberries, chipotle, adobo sauce, salt and pepper; cook stirring occasionally until the blueberries burst and the sauce thickens., about 4 minutes.
4. Remove from the heat and stir in the balsamic vinegar.
5. Allow the sauce to cool to room temperature, about 45 minutes. Season to taste with salt and pepper.
6. Heat a grill pan or grill to medium-high, about 450F.
7. Season the chops with Montreal Steak seasoning and grill until the pork registers 135F, about 7 minutes per side.
8. Let rest 10 minutes before serving with blueberry sauce.

Enjoy!

Sautéed Mushrooms

Sautéed Mushrooms

There is nothing better on a steak than sautéed mushrooms. The have a complex taste but are very easy to make.

Makes 4 servings                                                    0 WW Blue points / servings

3/4 lb. mushrooms, sliced

1/2 tsp. Kosher salt

2 Tbsp. dry red wine

1. In a pan coated with cooking spray, cook the mushrooms, sprinkled with salt until they are beginning to brown, about 5 minutes.
2. Add the wine and continue cooking until the wine has been absorbed and the mushrooms are cooked through, about 2 more minutes.
3. Serve with your favorite steak, burger or chicken dish.

Enjoy!

Pork Tenderloin with Sautéed Onion & Fennel with Fennel Cream Sauce

Pork Tenderloin with Sautéed Onion & Fennel with Fennel Cream Sauce

adapted from Bon Appetit October 1995

Using evaporated milk gives a creamy texture to the sauce without the added fat and calories of heavy cream.

Makes 4 servings                                                      4 WW Blue points / serving

Cooking spray

1 tsp. fennel seeds, crushed, separated

1 fennel bulb, cored and thinly sliced

1/2 large onion, thinly sliced

1/4 cup water + more as needed

1 Tbsp. minced garlic, divided

1 20 oz. pork tenderloin, trimmed

2 tsp. Montreal Steak seasoning

1 1/2 large shallots, minced

1/4 cup dry white wine

3/4 cup homemade chicken stock or canned broth

1/4 cup fat free evaporated milk

1. Preheat the oven to 450F.
2. In a non-stick pan, cook the 1/2 tsp. crushed fennel seeds until fragrant, about 1 minute.
3. Add the onion and fennel with the water until they begin to stick to the pan.
4. Add a couple of tablespoons of water, and stir; they will begin to brown; repeat to desired level of caramelization.
5. Add 1 1/2 tsp. minced garlic, sauté another minute. Set aside.
6. Season the pork with Montreal Steak seasoning.
7. In an ovenproof skillet coated with cooking spray, brown the pork on all sides, about 10 minutes.
8. Transfer the skillet to the preheated oven and cook until the  pork registers 150F, about 20 minutes.
9. Remove the pork to a cutting board and cover to rest for 10 minutes.
10. Meanwhile cook the shallots, 1/2 tsp. crushed fennel and 1 1/2 tsp. minced garlic, until fragrant, about 1 minute.
11. Add the wine and cook until it cooks down to a glaze, about 2 minutes.
12. Add the stock and evaporated milk, bring to a boil; continue cooking and whisking until it becomes a sauce consistency, about 5 minutes.
13. Reheat the caramelized fennel and onions.
14. Carve the pork and serve on the caramelized vegetables and topped with the sauce.

Enjoy!

Chicken & Mushroom Marsala Bowls

Chicken & Mushroom Marsala Bowls

adapted from Cooking Light

This health-ified version of the classic chicken marsala has a lot of veggies and is served over quinoa instead of pasta.

If you do not have kale on hand, baby spinach makes a good substitute.

Any mushrooms you have on hand will substitute nicely for the gourmet mix - I just got them as part of my Misfits Box

Makes 2 servings                                                     5 WW Blue points / serving

Cooking spray

1/4 uncooked quinoa

2/3 cup + 1/4 cup homemade chicken stock or canned broth, separated

3 oz. kale, torn

4 oz. gourmet mix mushrooms, sliced

8 oz. boneless, skinless chicken breasts cut into bite-sized pieces

1/4 cup minced shallots

1 1/2 Tbsp. chopped fresh thyme or 1/2 tsp. dried

4 garlic cloves, minced

1/2 cup dry Marsala wine

1 tsp. Dijon mustard

1 tsp. Dijon mustard

1 1/2 Tbsp. Parkay cooking oil spray

Kosher salt & freshly ground black pepper

1. Coat a small pot with cooking spray and sauté the quinoa until it is toasted and fragrant, about 3 minutes.
2. Add 1/3 cup stock to the pan; bring to a boil; cover and simmer for 12 minutes
3. Remove from heat, let sit for 10 minutes; season to taste with Kosher salt; set aside.
4. Coat a large skillet with cooking spray, add the kale and sauté until wilted and tender, about 3 minutes remove from the pan set aside * and keep warm. 
5. Add more cooking spray to the pan, add the mushrooms and  cook until browned, about 8 minutes, remove from the pan; add to the kale and keep warm.
6. Coat the pan once again with cooking spray, add the chicken and sauté 4 minutes or until browned on all sides.
7. Add the shallots, thyme and garlic; sauté 1 1/2 minutes, or until the vegetables are soft and the chicken is cooked through.
8. Add the Marsala and 1/4 cup stock and deglaze the pan by scraping up browned bits from the bottom. Cook 2 minutes or until the liquid has reduced to about 1/4 cup and is slightly syrupy.
9. Remove from the heat. Add the Parkay, mustard and salt and pepper to taste.; Stir to combine.
10. Add the mushrooms and kale to the chicken; Serve over the quinoa.

Enjoy!

* If the kale starts to stick to the pan before it is wilted, add a little water, a Tbsp. at a time.

Mediterranean Chicken

 Mediterranean Chicken

adapted from Keto for Beginners (2020)

The sauce is a bit spicy. Adjust the crushed red pepper to your heat tolerance.

Makes 4 servings                                                      0 WW Blue points / serving

Cooking spray

4 boneless, skinless chicken breasts

1 Tbsp. Montreal Steak seasoning

4 garlic cloves, minced

1 Tbsp. capers, rinsed

1 tsp. dried oregano

1 Tbsp. dry white wine

1 Tbsp. water

1 cup chopped tomatoes

1/2 tsp. crushed red pepper

10 black olives, sliced

Kosher salt & freshly ground black pepper

1. Preheat the oven to 400F.
2. Sprinkle both sides of the chicken with the Montreal steak seasoning.
3. In a frying pan coated with cooking spray; cook 2 minutes.
4. Turn the chicken over and cook for 2 more minutes.
5. Place the pan in the preheated oven for 10-15 minutes or until cooked through.
6. Transfer the chicken to a plate and cover to keep warm.
7. In the same pan, add the garlic, capers, oregano, wine, water, tomatoes and olives. Cook for 2 minutes.
8. Season to taste with salt and pepper.
9. Serve the chicken topped with the sauce.

Enjoy!

Rib Roast with Thyme Mustard Jus

Rib Roast with Thyme Mustard Jus

adapted from Bon Appetit February 2000

A jus sound fancy but it is simply a sauce made from the juices rendered during the cooking process.

Makes 5 servings                                                     4 WW Blue points / serving

1/4 cup Dijon mustard

1/2 tsp. & 1/3 tsp. dried thyme, divided

2 lb. lean boneless rib roast

2 Tbsp. dry white wine

Low sodium beef broth, if needed

Kosher salt & Freshly ground black pepper

1. Mix the mustard with 1/2 tsp. thyme.
2. Place beef in a roasting pan and coat it with the mustard mixture. Cover and let stand at room temperature for 1 1/2 hours.
3. Preheat the oven to 375F.
4. Scrape off the marinade. Reserve.
5. Place the pan in the oven and roast for about 30 minutes.
6. Brush the reserved marinade over the beef and continue roasting until a thermometer inserted into the center of the roast registers 120F, about 5 more minutes.
7. Transfer the beef to a cutting board and tend with foil to keep warm.
8. Scrape the bits off the bottom of the pan and pour the pan juices into a measuring cup; spoon off the fat. If you do not have 1/4 cup of juices add low-sodium beef broth.
9. Place the pan juices into a small saucepan; add wine, 1/3 tsp. thyme and 1/4 cup of water.
10. Boil until juices are reduced to 1/4 cup.; season to taste with salt & pepper.
11. Just before serving, heat a frying pan to very hot, about 500F. Sear the roast on all six sides to brown.
12. Slice the beef and served with jus.

Enjoy!

                                               

Bangers and Mash with Onion Gravy

Bangers and Mash with Onion Gravy

adapted from Williams-Sonoma A Taste of the World

Being of Irish heritage, I have to celebrate St. Patrick's Day in style with a traditional dish. This year it is bangers - Irish sausage - and mashed potatoes. I get authentic ones from RJ Balson & Son but you can use your favorite pork sausages.

Makes 2 servings                                              8 WW points / serving

2 bangers or pork sausages
cooking spray
7 ounces peeled potatoes, cut into cubes
1/3 cup fat free milk
1 1/2 tsp. Parkay cooking oil spray
Kosher salt and white pepper
Cooking spray
1/2 large onion, halved and thinly sliced
1/2 tsp. flour
1/2 tsp. red wine vinegar
1/4 cup full bodied red wine such as Cabernet Sauvignon
1/4 cup homemade chicken stock or canned broth
Kosher salt and freshly ground pepper to taste

1. Preheat the oven to 400F.
2. Place the sausages in a small baking dish coated with cooking spray. Turn to coat.
3. Cook for 15 minutes turn over and cook for an additional 15 minutes or until cooked through.
4. Meanwhile cook the potatoes in salted boiling water, about 15 minutes or until tender.
5. Heat the milk and spray in a small dish in the microwave.
6. Drain, put through a ricer, return to the same pan.*
7. Return the potatoes to the same pan. Mash in the warm milk mixture. Season to taste with salt and white pepper.
8. To make the gravy, cook the onions in a small sauté pan coated with cooking spray, until they are softened, about 15 minutes.
9. Add the flour and cook until light colored, about 2 minutes.
10. Add the vinegar and cook until evaporated.
11. Add the wine and stock, bring to a boil, then reduce the heat to low and simmer until thickens, about 10 minutes. Season to taste with salt and pepper.
12. Divide the sausages and potatoes among 2 plates and top with gravy to serve.

Enjoy!

* If you do not have a ricer you can skip this step and just mash the potatoes. The ricer takes all of the lumps out.

Braised Duck Legs

Braised Duck Legs

adapted from Food & Wine 

This method of cooking dock does not create the super crispy skin which I love. The sauce is wonderful and the meat is succulent.

Makes 2 servings                                                  14 WW Blue points / serving

2 1/2 lb. duck legs

Kosher salt and freshly ground black pepper

Cooking spray

1/3 onion, finely chopped

1/6 fennel bulb, finely chopped

1 garlic clove, crushed

1 bay leaf

1/8 tsp dried marjoram

1/3 cup dry red wine

2/3 - 1 cup homemade chicken stock or canned broth

1. Preheat the oven to 325F
2. Season the duck legs with salt and pepper
3. In a small casserole coated with cooking spray, cook the onion, fennel, garlic and bay leaf until the vegetables are soft, about 8 minutes.
4. Add the marjoram and cook until fragrant, about 1 minute.
5. Add the wine and 2/3 cup of stock and bring to a simmer.
6. Place the duck legs in the mixture, skin side up and additional stock if needed to cover by two thirds.
7. Cover the casserole and braise in the oven for about 1 1/2 hours or until tender.

If using as part of another recipe, remove the skin and bones and proceed according to recipe directions.

If serving as a main dish, preheat the broiler and place the duck skin side up on a  rimmed baking sheet.

Broil the duck about 8 inches from the heat source for 3 minutes or until the skin is browned.

To make an optional sauce:                    

Makes 2 servings                                    1 additional WW Blue point / serving

Wondra flour and cake flour tend to clump less than all purpose flour but use what you have on hand.

Additional ingredients:

1 tsp. Wondra flour, cake flour or all purpose flour

1. Strain the braising liquid into a fat separator
2. Transfer the remaining liquid to a saucepan.
3. Mix 2 teaspoons of the fat in a small bowl with the flour.
4. Bring the strained braising liquid to a simmer and whisk in the flour mixture.
5. Cook until thickened, about 1-2 minutes.
6. Transfer the duck to a plate and serve with the sauce.

Blackened Shrimp with Mashed Sweet Potatoes and Andouille Sauce

Blackened Shrimp with Mashed Sweet Potatoes and Andouille Sauce

adapted from  Food Network

You can adjust the heat of this dish by increasing or decreasing the blackening spice.

Makes 3 servings                                                  5 WW blue points / serving

Mashed Sweet Potatoes

3/4 lb. sweet potatoes, peeled and cut into 1" cubes

2 Tbsp. Parkay Vegetable Oil Spray

Pinch of cinnamon

Kosher salt & freshly ground pepper

Andouille Sauce

1 1/2 Tbsp. minced garlic

1 Tbsp. minced shallots

2 Tbsp. minced celery

1/4 cup white wine

2 oz. Lidl andouille chicken sausages, chopped

1 fresh thyme sprig

1/2 c. evaporated fat free milk

1 tsp. Slap Ya Mama Cajun Seasoning or your favorite

Cooking spray

Kosher salt & freshly ground black pepper

24 extra large shrimp, peeled and deveined

Our Favorite Blackening Seasoning or you preferred

Cooking spray

Kosher salt & freshly ground black pepper

1. In a pot of salted boiling water, cook the potatoes until for tender. Drain and put through a ricer or mash.
2. Add the oil spray, cinnamon and salt and pepper to taste. Mix well. Keep warm.
3. Meanwhile make the andouille by cooking the garlic and shallots in a small pan coated in cooking spray.
4. Add the wine, sausage and thyme. Cook for about a minute or until reduced in half.
5. Add the evaporated milk and reduce inn half again then add the Cajun seasoning. Season to taste with salt and pepper.
6. Keep warm and remove the thyme sprig before serving.
7. For the shrimp, dredge the shrimp in the blackening seasoning and cook in a sauté pan coated in cooking spray until cooked through. Be careful not to burn the spice mix or it will be bitter.
8. Serve the shrimp with the potatoes and topped with the sauce. Season to taste with salt and pepper.

Enjoy!

Red Wine Reduction Sauce

Red Wine Reduction Sauce

adapted from Cooking Light April 2009

I have come to realize that not all Cooking Light recipes are "light". I was hesitant in replacing the butter with the Parkay spray butter but it worked well.

This was a wonderful sauce for a steak.

Makes about 1/4 cup                                                 1 WW Blue point / Tbsp.

1/2 cup Cabernet Sauvignon or other full bodied red wine

2 Tbsp. finely chopped shallots

1 Tbsp. Beef Demi-Glace

2 thyme sprigs

1 small bay leaf

1 Tbsp. Parkay spray butter

pinch each of kosher salt and freshly ground black pepper

1. Combine the wine shallots, demi-glace, thyme and bay leaf in a small saucepan.
2. Cook until reduced to 3 Tablespoons. Strain through a sieve.
3. Add the Parkay spray butter stirring constantly until smooth.
4. Season to taste with salt and pepper.

Enjoy!