Potato Salad with Cauliflower and Caramelized Onions

Potato Salad with Cauliflower and Caramelized Onions

adapted from Food Network

Think caramelized onion dip with potato salad. The caramelized onions adds sweetness and the sour cream gives a the tang to the creamy mayo. 

Makes 2 servings                                                            6 WW pts / serving

3/4 yellow potatoes, cut into 1-inch pieces
1/4 medium head cauliflower, cut into small florets
1 1/2 Tbsp. olive oil, divided
Kosher salt and freshly ground black pepper
1/2 medium onion, thinly sliced

2 Tbsp. water, divided, plus more as needed
2 Tbsp. reduced fat mayonnaise
2 Tbsp. reduced fat sour cream
1/2 tsp. Worcestershire sauce
1/4 tsp. garlic salt, plus more to taste
1/4 tsp. onion powder
1 scallion, white and green parts, thinly sliced, plus more for garnish

1. Preheat the oven to 425 degrees F. 
2. Line a baking sheet with foil or parchment.
3. Toss the potatoes and cauliflower with the olive oil; Season generously with Kosher salt and pepper. 
4. Bake until golden brown and fork tender, about 35 minutes. Let cool completely.
5. Add the remaining 1/2 Tbsp. olive oil to a medium skillet over medium-high heat and add the onions. Cook, stirring often, about 2 minutes. 
6. Reduce the heat to medium and add 1 tablespoons of water; Cook until the water evaporates. 
7. Add 1 more tablespoons of water and reduce the heat to low; the onions will begin turning golden throughout cooking. 
8. Stir occasionally, adding more water as needed, and cook until the onions are dark brown and caramelized, 15 to 20 minutes. Let cool completely.
9. Combine the mayonnaise, sour cream, Worcestershire sauce, garlic salt and onion powder in a bowl. Season with Kosher salt and pepper and more garlic salt, if desired. 
10. Add the onions. potatoes, cauliflower and scallions to the bowl; Toss to coat.
11. Refrigerate until ready to serve.
12. Garnish with additional scallions prior to serving.

Enjoy!

How to Make Caramelized Onions Without Oil or Butter

 How to Make Caramelized Onions Without Oil or Butter

These caramelized onions are just as good as the ones cooked in butter and oil  but without all the calories.

1/2 medium onion, thinly sliced

1/4 cup water + more as needed

Kosher salt & Freshly ground black pepper

1. Place the onions and water in a pot; season with salt and pepper to taste.
   
   
   
2. Cook over medium heat until the water is evaporated and the onions start to stick to the pan.
   
   
   
3. Add 2 Tbsp. of water to the pot and stir. The onions will start to brown.
4. Repeat steps 2 & 3 until the onions are at your preferred level of caramelization.
   
   
   

Enjoy!

Mashed Butternut Squash with Caramelized Onions

Mashed Butternut Squash with Caramelized Onions

adapted from EatingWell.com

Mashed Butternut Squash with Caramelized Onions served with Scallops Provençale

Serves 3 - 4                            0 WW Blue Points / serving

1 1/2  lb. butternut squash, halved and seeded

Cooking spray

1 large onion, diced

1/4 tsp salt

1/2 tsp champagne vinegar

Freshly ground black pepper to taste

1. Preheat the oven to 375F.
2. On a baking sheet coated with cooking spray, place the squash flesh side down and roast until tender about 45 minutes.
3. In a sauté pan coated with cooking spray, cook the onion over low heat until soft and sweet, about 10-15 minutes.
4. Stir in the vinegar and pepper and cook until the vinegar evaporates.
5. Scrape the flesh out of the butternut squash and add to the caramelized onions.
6. Return the heat to low and mash. stirring to blend in the onions.
7. Serve warm.

Enjoy!

Zucchini, Yellow Squash and Tomato Tian with Caramelized Onions

Zucchini, Summer Squash and Tomato Tian with Caramelized Onions

adapted from America's Test Kitchen

Try to find tomatoes, squash and zucchini that are about the same diameter.

Makes 4 servings                                                                 1 WW pts / serving

Cooking spray
1 onion, halved and sliced 1/4 inch thick (about 1 cup)
Kosher salt and freshly ground black pepper

1/4 cup water, divided, more if needed
1 small garlic cloves, minced
1/3 lb. zucchini, trimmed and sliced 1/4 inch thick
1/3 lb. summer squash, trimmed and sliced 1/4 inch thick
1/3 lb. plum tomatoes, cored and sliced 1/4 inch thick
1/3 tsp. minced fresh thyme
1 tsp. olive oil, divided
2 Tbsp. + 2 Tsp. shredded Gruyère cheese, about 2/3 ounces

1. Preheat the oven to 375 degrees. 
2. Line an 8" x 8" baking pan with foil; Coat it with cooking spray; Set aside.
3. To caramelize the onions without oil, Place the onions and 2 Tbsp. of water in a pan; season with salt and pepper to taste. Cook over medium heat until the water is evaporated and the onions start to stick to the pan. Add 1 Tbsp. of water to the pan and stir. The onions will start to brown. Repeat with additional water until the onions are at your preferred level of caramelization.
4. Stir in garlic and cook until fragrant, about 30 seconds; Spread onion mixture on bottom of prepared baking sheet.
5. Shingle the zucchini, tomatoes and summer squash alternating into single layer of tightly fitting rows on top of the onions. 
6. Sprinkle with thyme, drizzle with 1 tsp. oil, and season with salt and pepper. 
7. Cover dish with foil and bake until vegetables are tender, about 30 minutes.
8. Remove foil, sprinkle Gruyère over top, and continue to bake until bubbling around edge and lightly browned on top, 20 to 30 minutes longer. 
9. Let rest for 10 minutes before serving.

Enjoy!

Roast Pork Tenderloin with Caramelized Onions and Maple Demi Glaze and Sausage Parmesan Stuffing

Well at Nick's request we pardoned the turkey this year. 

Along with the pork and stuffing, we had

Multi-grain Crackers with Stonewall Kitchen Corn Relish

Salad

Roasted Butternut Squash

Corn

Green Beans

Mashed Potatoes

Apple Pie and Pumpkin Pie from Randall's Farm

Roast Pork Tenderloin with Caramelized Onions and Maple Demi Glaze

1 pork tenderloin (about 1 lb)

1 tsp Montreal Steak Seasoning

1 tsp vegetable oil

1 1/2 Tbsp olive oil

1/2 large onion, grated

1 1/2 cups beef stock

1/4 cup maple syrup

6 mushrooms, sliced

2 Tbsp bourbon

1/4 cup white white wine vinegar

2 Tbsp butter

Preheat the oven to 400F. Sprinkle tenderloin with steak seasoning. Heat vegetable oil in a skillet until smoking. Place tenderloin in skillet and cook until browned on all sides. Transfer the tenderloin to a rimmed baking sheet. Reserve the drippings in the skillet. Roast the tenderloin until the interal temperature registers 135F with an instant read thermometer about 10-15 minutes.

Meanwhile heat the olive oil skillet. Saute the onions until translucent but not browned. Add 1/2 cup of stock. Cook until the onions caramelize, about 10 minutes. Add the mushrooms and saute briefly. Add the bourbon, maple syrup, vinegar and remaining stock. Cook until desired consistency. Add butter, stirring until melted and well incorporated

Spice pork across the grain and serve with demi-glace.

Italian Sausage and Parmesan Cheese Stuffing 

3 cups dried stuffing mix (I like Pepperidge Farm Herb Seasoned)

2 tsp olive oil 

1/2 lb hot Italian sweet sausages, casings removed 

1 cup chopped onions 

1/3 cup chopped celery 

1/2 tsp dried thyme 

1/2 tsp dried sage 

1/2 tsp chopped fresh rosemary 

1/2 cup coarsely grated Parmesan cheese 

2 tsp dried cranberries

1 Tbsp chopped fresh parsley 

1/3 tsp salt 

1 tsp coarsely ground black pepper 

1/2 cup egg beaters

1 cup chicken stock

Cooking spray

Spray a 9x9 baking dish with cooking spray. Heat the oil in a skillet. Add sausage, onions, celery. thyme, sage, rosemary, salt and pepper. Sauté breaking up sausage until cooked through. Using slotted spoon, transfer sausage mixture to a bowl with  stuffing mix. Stir in Parmesan and dried cranberries. Mix eggs beaters and broth into stuffing; transfer to baking dish. Cover dish with foil. Bake 30 minutes. Uncover; sprinkle with 1/4 cup Parmesan and bake until top begins to brown, about 10 minutes.

Muffin Cups with Beef and Caramelized Onions

What to do with leftover steak? I usually just make steak and cheese sandwiches but this is a fun variation. I left the onions out of some for Nick who ate 4 of them in 2 days. I guess they were a hit.

The cut open version needs many of a food stylists techniques to look good but we wanted to be able to eat the food when after the picture was taken.

Muffin Cups with Beef and Caramelized Onions
adapted from Taste of Home 2011
2 medium onions, thinly sliced2 Tbsp butter,
1 tsp. flour
1/8 tsp. Kosher salt
1/2 cup beef broth
6 oz. leftover steak, sliced thin
1 tube (16.3 ounces) large refrigerated flaky biscuits
3/4 cup shredded part-skim mozzarella cheese
1/3 cup grated Parmesan cheese, divided

Preheat the oven to 375^oF.

Cook the onions in the butter until very tender.Stir in the flour and salt until blended; gradually add broth. Bring to a boil; cook and stir until thickened. Add the steak to the mixture and heat through

Separate biscuits, splitting each horizontally into three portions. Press onto the bottom and up the sides of eight ungreased muffin cups,making sure that the sides and tops overlap. Fill each with about 2 tablespoons beef mixture. 

Combine mozzarella and Parmesan cheeses; sprinkle over filling. Fold dough over completely to enclose filling. Sprinkle with additional Parmesan cheese. 

Bake in oreheated oven for 12-15 minutes or until golden brown. Let stand  for 2 minutes before removing from pan. Serve warm. 

BBQ Burgers with BBQ Caramelized Onions

I like to experiment with burgers. The sauce in the meat made it a bit of a challenge to grill but it was worth the effort.

BBQ Cheese Burger
adapted from Bon Appetit June 2000

2 lbs ground beef
5 Tbsp BBQ sauce (I used Sweet Baby Rays)
2/3 tsp garlic powder
2/3 tsp kosher salt
2/3 tsp freshly ground black pepper

Mix together and form into 6 patties. Grill to desired doneness.

BBQ Caramelized Onions
adapted from Bon Appetit June 2000

1 1/2 tsp olive oil
1 large onion, sliced
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
1 Tbsp + 1 tsp beef broth
1/4 cup BBQ sauce (I used Sweet Baby Rays)
1 3/4 tsp apple cider vinegar

Cook the onions with the salt and pepper in the olive oil until beginning to brown, stirring frequently to prevent them from burning. Add the broth, BBQ sauce and vinegar. Reduce the heat and simmer until the sauce thickens. Serve on top of the burgers

Turkey Pastrami Burgers

 Turkey Pastrami Burgers

Guy Fieri makes a Pastrami Burger which sounds ridiculously good since we like burgers and pastrami. To make it lighter we decided to try it with turkey burgers and turkey pastrami.

If found a great video on how to make a lettuce buns.  I wanted to see if it would feel more like eating a burger than eating it open-faced. It did have more of a burger feel but it was still difficult to eat.

Serve with your favorite burger toppers.

Makes 4 servings                                                      3 WW Blue points / serving

1 lb. ground turkey breast

4 slices Colby jack cheese

4 oz. turkey pastrami

Caramelized onions

4 tomato slices

Lettuce buns

1. Form the ground turkey into 4 patties and grill or pan fry to desired doneness.
2. Top the burgers with cheese during the last few minutes of cooking and allow to melt.
3. Heat the turkey pastrami in the microwave or stove top.
4. Place some of the caramelized onions and and a tomato slice onto the bottom of the lettuce bun.
5. Top with the burger and serve with your favorite burger condiments.

Enjoy!

Super Bowl Sunday !!!

What is on your menu for this year's Super Bowl Feast?

 

I am going pretty traditional this year since we are having friends over who I have never cooked for before. My usual rule is that I have to prepare 3 tried and true meals for you before you are fair game for experimentation. I did venture out a little and tried a new dip and caprese skewers... all in all pretty safe.

On the menu we have ......

Caprese Skewers

A grape tomato cut in half with a small fresh mozzarella ball wrapped in basil skewered in the middle.

Veggie Platter with Assorted Dips

We went to the PA Food and Wine Show back in November and pick up some yummy dip mixes from Sensational Dips. 

So we mixed up some Crabby Crab, Luscious Lobster and Loaded Baked Potato. 

1 Tbsp of the seasoning mix added to 1/4 cup light mayonnaise and 1/4 cup non-fat Greek yogurt.

Bourbon Onion Dip

adapted from Maker's Mark Cookbook
1/4 cup bourbon , plus 1 1/2 tsp

2 tablespoon olive oil

1 large sweet onions sliced thinly 

1/2 teaspoon salt

 1/4 cup ricotta cheese
6 oz Greek yogurt

1/4 cup sour cream

Few drops lemon juice

Pinch sugar substitute

Salt and pepper to taste

Cook with onions in the oil and 1/2 tsp of salt over high heat until they begin to soften,about 5 minutes. Reduce the heat to medium and continue to stir and cook the onions until they begin to color, about another 15 minutes. Add 1/4 cup bourbon to the pan and stir in. Reduce the heat to low and cook the onions for another 30 minutes, stirring occasionally, until the onions have colored and caramelized. Remove the onions from the pan and spread on a plate to cool .

Using a food processor combine the ricotta, yogurt and remaining 1 1/2 teaspoon bourbon, and process until smooth. Transfer the mixture to a bowl. Fold in the sour cream. Once the onions have cooled, rough chop them briefly. Fold into the mixture and season to taste with lemon juice, sugar substitute, salt and pepper.

Tortilla Chips with Layered Mexican Dip

Layer  1 can  fat-free re-fried beans, 1 cup reduced fat sour cream,1/2 cup reduced fat mayonnaise with 1 packet of taco seasoning, 2 avocados mashed with the juice of 1 lime, 1 bunch of chopped scallions, 2 large tomatoes - chopped, a large can of pitted black olives - chopped (optional) and top with shredded cheddar cheese.

Cannellini Hummus with Pita Chips

Follow the link to a previous post

Roasted Sausages with Onions and Peppers

Meatballs with Pasta Sauce

Mild Hot Buffalo Wings from Arooga's

Caramelized Onion Dip

Caramelized Onion Dip

adapted from Food Network Magazine© October 2017

Better for you than the onions soup mix due to the lower salt content.

Cooking the caramelized onions without butter or oil still gives you the sweetness of the onion without the extra fat and calories.

Makes  about 3/4 cup                                                    1 WW point / Tbsp.

1/2 onion, chopped and caramelizes without butter or oil  
1/4 cup light sour cream

1/4 cup reduced fat mayonnaise

1/2 tsp, spicy brown mustard

Kosher salt and freshly ground black pepper

1. Combine all ingredients in a small bowl; Whisk  to combine.
2. Adjust seasoning to taste with salt and pepper.
3. Refrigerate for at least and hour before serving to allow flavors to meld.

Enjoy!

Juicy Turkey Cheeseburgers with Colby Jack Cheese

Juicy Turkey Cheeseburgers with Colby Jack Cheese

adapted from Taste of Home August / September

As I have been trying to reduce carbs, I have taken a liking to bun-less burgers. You can add a hamburger bun to yours if you prefer, just don't forget to add the points.

Makes 5 Servings                                                     4 WW Blue points / serving

Ingredients
2/3 cup finely chopped onion
1 1/2 tsp. minced garlic
2 Tbsp. ketchup
1 Tbsp. soy sauce
1/4 tsp. dried mustard
1/4 teaspoon pepper
20 oz. ground turkey breast
5 slices sliced Colby Jack cheese
5 center-cut bacon strips, cooked
5 lettuce leaves
5 tomato slices

Caramelized onions

Sautéed mushrooms

1. Mix together the onion, garlic, ketchup, soy sauce, mustard, pepper and turkey in a bowl..
2. Form into 5 patties.
3. Cook burgers over in a skillet coated with cooking spray for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear.
4. Top with cheese; cover and cook 30 seconds longer or until cheese is melted. 
5. Serve on top of lettuce and topped with bacon, tomato, onions and mushrooms.

Enjoy!  

Smoky Steak Fajita Salads

 Smoky Steak Fajita Salads

adapted from Cooking Light Annual Recipes 2015

The smoky, flavorful steak can be served in a corn or flour tortilla as well. Just adjust the point total.

I've been playing with my sous vide machine. This steak would also work well on a grill or under the broiler.

Makes 2 servings                                                     6 WW Blue points / serving

10 oz. lean rib-eye steak

1 tsp. smoked paprika

3/4 tsp. garlic powder

3/4 tsp. ground cumin

1/2 tsp. Truvia brown sugar blend

1/4 tsp. Kosher salt

1/4 tsp. freshly ground black pepper

pinch cayenne pepper

Caramelized onion

Roasted red peppers

Green salad as large or small as you like: Lettuce, Cucumber, Onion, Bell pepper etc.

3 Tbsp. reduced fat Mexican blend cheese

Ranch Salsa Salad Dressing

1. Fill a pot with water and position the sous-vide machine in the pot; Preheat to 129F for medium rare
2. Combine the smoked paprika, garlic powder, cumin, Trivia, salt, black pepper and cayenne in a small bowl.
3. Sprinkle the spice mixture liberally over both sides of the steak.
4. Place the steak in a vacuum seal bag & seal.
5. Put the bag into the sous-vide; Set cook time for the thickness of steak; 1/2 inch - 30 minutes.
6. Remove the bag from the sous-vide and allow to rest for 10 minutes.
7. Preheat a grill pan to 450F or high.
8. Meanwhile, prepare your salad.
9. Remove the steak from the bag and sear on each side.
10. Slice and serve topped with caramelized onions, cheese and roasted peppers with dressing on the side.

Enjoy!

*Alternatively place in a zip close bag and press off the air.

Scallops Provencale

Scallops Provençale

adapted from Gourmet June 1991

I find it challenging to get a good sear on previously frozen scallops. I pat as much liquid as possible out of them but they still take longer to get a sear.  Make sure there is enough room in the pan to allow the excess water to evaporate without steaming the scallops.

Scallops Provençale served with Mashed Butternut Squash with Caramelized Onions

Makes 2 servings                            0 WW Blue Points / serving

1 lb. bay or sea scallops, patted dry

Cooking spray

2 garlic cloves, thinly sliced

1 tomato, seeded and diced

1/2 tsp fresh thyme

1 Tbsp. shredded basil leaves

1. In a pan coated with cooking spray, cook the scallops over high heat until golden and cooked through. The time will depend on the size of your scallops. Make sure the scallops are not packed too closely together or they will steam instead of sear. Cook in 2 batches if needed.
2. Transfer the scallops to a platter and keep warm.
3. Coat the pan again with cooking spray.
4. Add the garlic slices and cook until lightly browned.
5. Add the tomatoes and thyme and cook stirring for about 1 minute or until heated through.
6. Serve the scallops over the tomato mixture and sprinkle with the basil.

Enjoy!

Spicy Oregano Turkey Burgers

Spicy Oregano Turkey Burgers

adapted from Food Network

The turkey mixture can also be formed into 1-inch meatballs which can be baked in a 350F oven for 12 minutes.

Makes 2 servings                                                        3 WW pp / serving

1/2 lb. ground turkey breast
1/2 shallot, finely diced
1 clove garlic, finely minced
1/2 beaten egg
2 Tbsp. panko breadcrumbs
1/2 tsp. Worcestershire sauce or Worcestershire sauce substitute
1 tsp. dried oregano
Kosher salt and freshly ground black pepper
2 Tbsp. Chipotle aioli
Favorite toppings - Shredded lettuce, raw onion, caramelized onions, tomatoes, pickles, pickled jalapenos
2 Tumaro wraps or your favorite low carb roll

1. Combine the turkey, shallot, garlic, egg, panko, Worcestershire sauce and oregano; Mix gently to combine.
2. Form the meat mixture into 2 patties.
3. Cook the patties on a grill or in a grill pan or skillet for 5 minutes per side or until cooked through.
4. While the patties are cooking toast the wraps on a open flame.
5. Put the patties on the wraps, top with aioli and your [referred toppings.

Enjoy!

Tex Mex Bacon Turkey Burgers with Fat Free Queso

Tex Mex Bacon Turkey Burgers with Fat Free Queso

adapted from Rachael Ray Every Day March 2012

This burger looks and sounds decadent but using ground turkey breast meat and fat free queso it is surprisingly low in points.

I ran out of Worcestershire sauce while making this recipe. Most of the substitution site say you can use just soy sauce but it does not have that same complexity of flavor. I found a great alternative published by A Couple Cooks which I modified slightly. It is not the same color but it is amazingly close in taste.

served wide a side of fat free refried beans

and a side salad

Makes 2 servings                          2 WW pp if using a wrap / 1 WW pp without

2 slices center cut bacon, cooked to desired crispiness
1/2 lb. ground turkey breast
2 Tbsp. grated onion
1 1/2 tsp. chopped chipotle in adobe sauce
1 Tbsp. Worcestershire sauce or Worcestershire sauce substitute
Kosher salt & freshly ground black pepper
2 Tbsp. Fat Free Queso
2 Tumaro wraps or your favorite low carb wrap / bun (optional)
Favorite burger toppings: lettuce, raw onion, caramelized onions, dill pickles, tomatoes ...

1. Combine the turkey, onion, and chipotle in a bowl; form into 2 patties.
2. Season each side of patties with salt and pepper.
3. Cook the patties on a preheat grill, griddle or frying pan coated with cooking spray for about 5 minutes per side.
4. If using a wrap, char each side over an open flame.
5. Top each burger with a tablespoon of queso, a slice of bacon and your favorite burger toppings.

Enjoy!

Grilled Poached Sausages with Roasted Peppers and Onions

Grilled Poached Sausages with Roasted Peppers and Onions

adapted from Food Network

This recipe takes some time but it can easily  be scaled to feed a crowd. Poaching the sausages before grilling them keeps them juicy but still getting the char of the grill.

Makes 2 servings                                                                  6 WW pts / serving

2 Italian sausages
1 Roma tomato, cut into 8 pieces
4 mini bell peppers, julienned
1/4 onions, sliced
1/2 jalapeno pepper, julienned
2 garlic cloves, halved
1 Tbsp. balsamic vinegar
2 tsp. olive oil

1/2 rsp. dried basil
Kosher salt and freshly ground black pepper

1. Preheat oven to 325 degrees F.
2. Fill a pot half full with cold water and add sausages. 
3. Bring to a boil and shut off the flame. 
4. Let sausages sit in water until water has cooled to room temperature, about 1 hour.
5. Remove sausages from water and reserve until ready to grill.
6. Meanwhile combine the tomato, peppers, onion, jalapeno, garlic, vinegar, oil and basil in a bowl; Toss to combine.
7. Pour the mix onto a rimmed sheet pan and bake for about 1 hour stirring occasionally so that it cooks evenly. 
8. Remove the vegetables from oven when vegetables are fully cooked and lightly browned; Season to taste with salt and pepper.
9. Grill the poached sausages over a medium-high heat until caramelized.
10. Serve the sausages with the vegetables.

Enjoy!

Grilled Chicken Burgers with Pasilla Aioli

Grilled Chicken Burgers with Pasilla Aioli

adapted from Food Network

This recipe takes some time to make but it is well worth it in the end.

If you don't have pasilla chile powder use another pure chile powder such as ancho chile as opposed to chili powder which is actually a spice blend.

Makes 2 servings                                                                7 WW pp / serving

1/2 pounds ground chicken breast
Cooking spray
1 1/2 Tbsp. finely chopped onions
1 clove garlic, finely minced
1/3 beaten egg (eyeball it)
1 Tbsp. panko breadcrumbs
1/3 tsp. crumbled dried oregano
1/3 tsp. fresh thyme leaves, finely chopped
2 Tbsp. Pasilla Aioli
4 Tbsp. reduced fat Mexican blend cheese

1 tsp. crushed red pepper
6 Oven fried poblano rings

2 Tumaros wraps or your favorite low carb wrap, lightly toasted
Favorite burger toppings - lettuce, tomato, onion, caramelized onion, pickles ...

1. Preheat a grill or grill pan.
2. In a sauté pan coated with cooking spray, cook the onions and garlic and until translucent, about 4 minutes. Remove from the heat. and allow to cool.
3. In a mixing bowl, combine the egg, panko, oregano and thyme.
4. Add the chicken and cooked onion and garlic mixture to the bowl and gently combine.
5. Form into 2 patties.
6. Grill the patties until fully cooked, about 5 minutes per side. 
7. Divide the cheese and crushed red pepper between the burgers and allow the cheese to melt.
8. Serve on a wrap with some Pasilla Aioli. 
9. Top each burger your favorite burger toppings and 3 Poblano Rings.

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!

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!

August 16th is National Bratwurst Day!

Thanks to Foodimentary I can keep track of all of the crazy food holidays!

Apparently many other people were too since there were no fresh Brats available at Big Y or Stop & Shop today. I had to settle for the Johnsonville Smoked Beef Brats - Not that there is anything wrong with them but I wanted to go original.

1 large onion, sliced
1 Tbsp. olive oil
1 Tbsp. sugar

2 Tbsp. German brown mustard
1 can of beer

1 cup chicken stock - I would have preferred beef but chicken was open in the fridge

1/2 Tbsp caraway seeds

1 pkg. Johnsonville® Smoked Beef Brats

Crusty buns(optional)

In a large skillet brown onion, oil, sugar, and mustard over medium heat until onions are tender and almost caramelized. Add beer, broth, caraway seeds and brats - making sure the brats are nearly submerged. Increase heat, cover and cook for 30 minutes. Remove brats, preserving onion mixture. Preheat grill or grill pan (it's raining -my version of grilling when it is wet outside). Grill brats, turning until all sides are brown, for about 10 minutes until done. Serve brats on buns (if using) with reserved onion mixture and your spicy mustard of choosing.