Author: Denise

My name is Denise and I love good food, but enjoy preparing it more. I spend a good portion of my free time searching recipes, experimenting in the kitchen and coming up with tasty creations. Some of my other favorite things are my pets, family, friends, traveling (especially to tropical destinations and Paris), the beach, music, movies, and shopping, to name just a few ;)

Seared Tuna (with sauce)


If you like seared tuna or tuna tataki, then I have a great recipe for you! The tuna is served rare, so please make sure to buy good quality, sushi-grade fresh tuna.

Pictured here without sauce

Ingredients

  • 1 (6 oz) block sushi-quality tuna (cut into thin rectangles)
  • Salt
  • Pepper
  • Sesame seeds
  • Poppy seeds
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 1 tsp fresh ground ginger (optional)

Directions

  1. Heat a non-stick skillet with just a little bit of oil (either sesame or olive) to medium-high.
  2. Mix the soy, honey and sesame oil (and ginger, if using) in a small bowl and microwave for 10 seconds, stir, then set aside.
  3. Prepare a plate with a mix of salt, pepper, sesame & poppy seeds.
  4. Roll the tuna in the spice mixture so all sides are coated.
  5. Sear tuna for a minute on each side, turning only once.
  6. Remove sushi from heat and place on cutting board.
  7. Let cool down for a few minutes for better slicing.
  8. Slice tuna very thin and serve with sauce drizzled on top.

To make a nice seared tuna appetizer, prepare as above. Tuna can be placed on a cracker or wonton crisp, with a pinch of seaweed salad in between. To give it a little kick , you can place a drop of Japanese mayo on top of the tuna.

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Tomato-Goat Cheese Bruschetta


Recipe courtesy of one my favorites, Betty Crocker

Organic tomatoes, goat cheese and thyme are the signature flavors of this classic Italian recipe.

Ingredients

  • 2 logs (4 oz each) soft goat cheese, cut into 8 (1 inch) slices
  • 1 can* (14.5 oz) organic, diced tomatoes, drained
  • 1/4 cup coarsely chopped pitted kalamata olives
  • 1 tsp fresh thyme, chopped
  • 1/4 tsp crushed red pepper flakes
  • 1 tbsp olive oil
  • 24 slices (1/2 inch thick) baguette (about 8 oz), toasted

Directions

  1. Heat over to 350F.
  2. In ungreased, 1-quart shallow ovenproof dish, place cheese in a single layer.
  3. Sprinkle tomatoes, olives, thyme leaves and pepper flakes over cheese.
  4. Drizzle with olive oil.
  5. Bake 15-20 minutes or until warm and serve with baguette slices.

*Unlike fresh tomatoes, canned tomatoes contain more nutrients and lycopene because they are pre-cooked, which enhances their nutritional content.

Ragù alla Bolognese (Bolognese Sauce)


My friend, Peter, asked if I could post a good Bolognese sauce and this one is much better than good; it’s excellent. For those that are not familiar, Bolognese sauce is a thick, full-bodied meat-based pasta sauce, originating from Bologna, Italy. After years of research, the Italian Academy of Cuisine and the Associated Brotherhood of the Tortellino filed an official recipe for “authentic” Ragù Bolognese which contains beef, pancetta, onions, carrots, celery, tomato paste, meat broth, white wine, and milk . Among the particularities of classic Ragù Bolognese, the most important one is the cut of beef used. Thin flank – a cut rich in both fat and flavor is traditionally used, however most today prefer a to use leaner cuts in their Ragù. Also, the traditional use of pancetta is now sometimes replaced with extra virgin olive oil instead of the fat from the pancetta. In addition, the small amount of milk in the “authentic” recipe is not widely used by everybody today. Instead, tomato has been used more often in comparison to the original recipe, yet Bolognese Ragù is really not considered a tomato-based sauce. So, I’ve made some changes to update to a more modern recipe, but I assure you, this will not disappoint.

Ingredients

  • 2 tbsp olive oil
  • 4 slices bacon, cut up into small pieces
  • 1 large onion, minced
  • 1 clove garlic, minced
  • 1 pound lean ground beef
  • 1/2 pound ground pork
  • 1/2 pound fresh mushrooms, sliced
  • 1 carrots, shredded
  • 1 celery stalk, chopped
  • 1 (28 oz) can Italian plum tomatoes
  • 6 oz tomato sauce
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock
  • 2 tsp fresh basil
  • 2 tsp fresh oregano
  • Salt & pepper to taste

Directions

  1. In a large skillet, warm oil over medium-high heat and cook bacon until it is browned & crisp.
  2. Remove bacon from pan and set aside.
  3. In the same skillet, using the bacon fat, fry the onions, celery and shredded carrot.
  4. When those become soft, add the beef, pork and garlic.
  5. Once brown drain off excess fat and add remaining ingredients.
  6. Cover, reduce heat and simmer 1 hour, stirring occasionally.

Skewered – A New Take on The Caprese Salad


Here’s an easy, colorful, delicious appetizer that’s perfect for summer gatherings and sure to please.

Ingredients

  • Small skewers or long tooth picks
  • Bocconcino (aka mozzarella balls, can be purchased either plain or in herb-flavored oil)
  • Cherry or grape tomatoes
  • Fresh basil
  • Olive oil
  • Balsamic vinegar
  • Salt & pepper
  • Kalamata olives (optional)

Directions

  1. If using skewers, soak them in water for approximately 1 hour.
  2. Simply place one tomato, a folded piece of basil, one bocconcino, another piece of basil and a kalamata olive on a skewer or toothpick. Repeat.
  3. Drizzle with a little olive and balsamic and a dash of salt & pepper.

Voila… a portable caprese salad!

Let’s Talk Dogs – Hot Dogs, That Is


Summer is quickly approaching, which means more face time with the grill. And, I don’t know about you, but I love a good ol’ hot dog, hot off the BBQ with all of the fixin’s. It should be noted, that not all hot dogs are created equal, so I wanted to share with you my two favorites… one, which is beef and the other one, vegetarian. Both are delicious.

 

Beef: My absolute favorite “real” hot dog is Hebrew National’s 97% Fat Free Beef Franks. There are NO fillers, by-products, artificial flavors or color. Score! And with only 40 calories and 1 gram of fat, how can you go wrong with this top dog?

 

 

 

Vegetarian: 

These veggie hot dogs should receive awards because they’re so amazingly good. They’re Smart Dogs by LIFELIGHT and have a mere 45 calories and 0 fat, plus provide you with 8 grams of protein. With those numbers, why would you just have one, right?

 

Finally, I want to talk buns 😉  I realize that a lot of you are concerned about carbs, etc., which is why I favor (and love) these… Orowheat Sandwich Thins. They are only 100 calories and are fantastic to use with your hot dogs!

Don’t forget the ketchup, mustard and relish!

Eggs Benedict


Some people shy away from making this tasty breakfast or brunch dish because of two things; poaching the eggs and the Hollandaise sauce. So, since I’ve already given you a recipe for a Hollandaise that is both easy and low-calorie, I’ll now explain how to poach an egg, so you can fear no more. If you are really low on time, you can “cheat” and pick up a package of Knorr Hollandaise sauce mix.

Ingredients

  • 2 English muffins
  • 4 slices Canadian bacon or veggie sausage (I love Morningstar Farms original sausage patties)
  • 4 whole eggs for poaching
  • 2 tbsp distilled white vinegar
  • 2 tsp coarse salt
  • Hollandaise Sauce

Directions

  1. Saute the Canadian bacon/cook the veggie sausage in a little butter or cooking spray (veggie patties can be quickly cooked in the microwave).
  2. Split and toast the English muffins.
  3. Poach the eggs, as described below.
  4. Put toasted muffins (with a little butter, or my favorite, Smart Balance Light) on a plate, followed by a slice of the bacon or veggie sausage on each muffin side. Top with one poached egg and Hollandaise.
  5. Garnish with parsley, chives or an orange, if desired.

Poaching Eggs: In a medium-sized saucepan, heat 4 inches of water, the vinegar and the salt to boiling; then reduce to a simmer. Break each egg onto a saucer or into small cups or bowls. Now stir the water in a wide circle vigorously and slip eggs carefully into simmering water. The slightly acidulated water will set the eggs quickly, while the whirlpool of water will keep the egg in a ball. Poach at a simmer for four to five minutes for set whites and soft yolks. Remove from water by lifting each poached egg with a slotted spoon, but hold it over the pan briefly to let any water clinging to the egg drain off. Drain well before serving. As an easier alternative, you can use an egg poacher (available at local supermarkets).

Tip: To keep the eggs warm if you’re making them a little ahead of time, slide them, as they are cooked, into a large bowl of hot (not boiling) water. Don’t worry about them sticking together. Top with more hot water from time to time to keep them warm. The eggs will be soft, warm, and ready to eat when you are ready to serve them.

Oatmeal Pancakes


Ingredients

  • 1 1/2 cups milk
  • 1/2 cup whole wheat flour
  • 1 cup rolled oats
  • 1 tbsp brown sugar
  • 2 tbsp oil
  • 1 tsp baking powder
  • 2 eggs, beaten
  • 1/4 tsp salt

Directions

  1. Combine milk and oats in a bowl and let stand for at least five minutes.
  2. Add oil and eggs, mixing well.
  3. Stir in flour, sugar, baking powder and salt. Stir just until dry ingredients are moistened.
  4. Cook on a hot, lightly greased griddle.
  5. Turn pancakes when top is bubbly and edges slightly dry.

Serve with butter or butter substitute and warm syrup.

Popovers aka Yorkshire Pudding


These light and airy bread treats have been a favorite of mine for a long time. I really REALLY LOVE them! But be warned, you will have a hard time just eating one!

Ingredients

  • 1 cup milk, room temperature or heat in microwave for 30 seconds
  • 2 eggs, room temperature
  • 1 cup flour
  • 1/2 tsp salt
  • 1 tbsp butter, melted
  • 1 tbsp butter, chilled

Directions

  1. Preheat oven to 425 F.
  2. Spray a popover or muffin pan with nonstick cooking spray.
  3. Place pan on center rack of oven and preheat for 2 minutes.
  4. Lightly blend flour, salt, eggs, milk, and melted butter until it looks like heavy cream, about 1 to 2 minutes, do not overbeat.
  5. Cut chilled butter into 12 small, even pieces. Place 1 piece of butter in each cup and place pan back in oven until butter is melted (about 1 minute).
  6. Fill each cup half full with batter and bake 20 minutes (no peeking… don’t open the door to check on them).
  7.  Reduce heat to 325 F and bake for another 10 to 15 minutes.
  8. Immediately remove from pan.
  9. Serve piping hot with honey butter (see below for recipe), regular butter or jam.

Honey Butter

3/4 cup butter, softened
1/4 cup honey
Mix together until smooth and place in an airtight container in the fridge.

Simple French Toast


An easy & yummy dish for breakfast or brunch.

Ingredients

  • 2 slices of bread
  • 2 eggs
  • 1/8 cup milk
  • 1 tsp cinnamon
  • 1/2 tsp vanilla

Directions

  1. Beat together eggs, cinnamon & vanilla until blended, then add the milk.
  2. Heat a lightly oiled (or use cooking spray) skillet or griddle over medium heat.
  3. Soak bread slices in egg mixture for about 10 seconds or until they are saturated.
  4. Cook bread until they’re lightly browned on both sides and crisp.
  5. Sprinkle some confectioners sugar on top and serve with warmed or room temperature maple syrup.

Classic Lemon Bars


Recipe courtesy of Food Network Mag

Ingredients

Crust

  • Vegetable oil, for greasing
  • 2 sticks unsalted butter, diced
  • 2 cups all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/2 cup confectioner’s sugar, plus more for garnish
  • 1/4 tsp salt

Filling

  • 4 large eggs, plus 2 egg yolks
  • 2 cups granulated sugar
  • 1/3 cup all-purpose flour, sifted
  • 1 tsp grated lemon zest
  • 1 cup fresh lemon juice (from about 8 lemons)

Directions

  1. Make the crust: Position a rack in the middle of the oven and preheat to 350 degrees F.
  2. Grease a 9-by-13-inch pan with vegetable oil and line with foil, leaving a 2-inch overhang on all sides; grease the foil with oil.
  3. Pulse the butter, flour, both sugars and the salt in a food processor until the dough comes together, about 1 minute.
  4. Press evenly into the bottom and about 1/2 inch up the sides of the prepared pan, making sure there are no cracks.
  5. Bake until the crust is golden, about 25 minutes.
  6. Meanwhile, make the filling: Whisk the whole eggs and yolks, sugar and flour in a bowl until smooth.
  7. Whisk in the lemon zest and juice.
  8. Remove the crust from the oven and reduce the temperature to 300 degrees F.
  9. Pour the filling over the warm crust and return to the oven.
  10. Bake until the filling is just set, 30 to 35 minutes.
  11. Let the bars cool in the pan on a rack, then refrigerate until firm, at least 2 hours.
  12. Lift out of the pan using the foil and slice.
  13. Dust with confectioners’ sugar before serving