Thursday, July 21, 2011

Greek Yogurt, Strawberry Parfait with Nutella Granola Crunch

I have a serious sweet tooth. The funny thing is, when I go to the grocery store, I refuse to buy anything unhealthy. This leads me to feeling neglected after dinner...that's when my sweet tooth kicks me in the face.

Last night after dinner, I racked my brain trying to come up with something to satisfy. So, that lead to this nifty, tasty creation. All I did was add 3 small scoops of fat free, vanilla Greek yogurt, 4 strawberrys, and then, for the best part...I smeared Nutella on a healthy granola bar. VOILA! We used the granola bar as the spoon and it worked! I felt satisfied and not guilty.

I think I might try this with peaches tonight and I might add slivered almonds. I'm nuts like that.

Monday, July 18, 2011

Blackened Red Fish Fresh from the Gulf

Ok friends, you have one of two options here. I vote for option number two, but you do what feels right.
To make your own blackening mix:
Blackening Mix
1  1/2 teasp. cayenne pepper
1  1/2 teasp. paprika powder
3  teasp. salt
1  teasp. onion powder
1  teasp. garlic powder
1/2  teasp. white pepper
1/2  teasp. black pepper
1/2  teasp. oregano
1/2  teasp. thyme
1/4 lb  butter   (1 stick)

Now, if you would prefer the easier approach. Buy this:
I paid a whole dollar for it at Publix.

Now, what to do:

Melt your butter on med-high heat in a non stick skillet. When the butter turns dark, place the fillets in and cook 2 minutes per side. Don't over crowd your fillets and be sure not to let the butter burn. You want it dark, but not black. WARNING: you might want to remove the battery from your smoke alarm so it doesn't freak out your baby.
This fish was really really really really really really good. I think a lot of that comes with the freshness of it. My husband grew up in Mobile and he won't eat fish unless it is fresh, never frozen. Picky man! Lucky woman!

Saturday, July 16, 2011

Roasted Garlic and Tomato Pesto...a Meals by Misty oldie, but goodie!

We are having some friends over tonight and this morning when I was reading blogs, sipping my tiny cup of coffee and sitting on the patio, I realized my basil was out o'control. So, pesto tonight. I'm thinking grilled chicken with Roasted Garlic and Tomato Pesto pasta.


If interested in the chicken marinade, CLICK ME

Friday, July 15, 2011

Finger licking good chicken

I am always looking for quick and easy chicken marinades. I grew up eating grilled food that had been marinated for 4830483094248209348 hours in Dale's Steak Sauce. This is a sodium packed marinade that is based out of Alabama. If you were to open my fridge, you would find a rather large bottle of Dale's, but I try to only use a cap full every once and a while to strengthen a marinade. Its potent stuff.

I skipped the Dale's last night and went with a sticky, gooey, spicy marinade instead.

Sweet & Sticky Chicken Drumsticks Breasts
from Giada's Kitchen by Giada de Laurentiis

1/2 cup balsamic vinegar
1/2 cup honey
1/2 cup light brown sugar, packed
1/4 cup soy sauce
5 fresh rosemary sprigs
5 garlic cloves, halved
10 to 12 chicken drumsticks
2 tablespoons toasted sesame seeds ( I skipped this step)
1/4 cup chopped fresh flat-leaf parsley leaves

Combine the vinegar, honey, brown sugar, soy sauce, rosemary sprigs and garlic cloves in a large, resealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken to the bag and seal, squeezing out as much air from them as possible. Marinate in the refrigerator for 2 hours.

Preheat oven to 450 F. Line a rimmed baking sheet with aluminum foil. ( Instead I grilled the chicken, but next time I will bake it. I felt like a lot of the marinade flavor was lost due to the grill taste)

Remove the chicken drumsticks from the bag, reserving the marinade, and arrange them on the prepared baking sheet. Bake until the skin is caramelized and very dark in spots, 30 to 35 minutes.

Meanwhile place the marinade in a small saucepan. Bring the marinade to a boil, then reduce the heat to a simmer and cook over low heat until thick, about 15 minutes.

Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Sprinkle the chicken with the sesame seeds and chopped parsley before serving.

* I added 1/3 a cup of orange juice and a splash or two or three of Louisiana hot sauce. 
And I used boneless, skinless chicken breasts. Trying to watch my weight along with the other 73.5 billion people in the U.S.

Wednesday, July 13, 2011

My Salad Appreciates a Little Asian Love

I know store bought salad dressings have a ton of sodium, but sometimes its just worth it. If you haven't tried this yet, you need to. I can't make salad dressing this good. I won't even try. 
We have salad a lot. Its an easy way to get a lot of veggies in for the day. I usually buy the organic spring mix and herb greens, add diced heirloom tomatoes, red onion, carrots, bell pepper and cucumbers. It only takes a tablespoon or so to dress your salad perfectly. Enjoy!

HOLD UP WAIT A MINUTE: I forgot to mention how good this dressing is as a marinade. I've marinated chicken and shrimp in it and I've even put it on fresh green beans. This is good stuff people!