Category: Recipes

Simply Sorbet


So, do you all know the difference between sorbet and sherbet? Sherbet contains milk or another fat, making it similar to ice cream. With that being said, obviously sorbet is great for people who are lactose-intolerant. And with just a small number of ingredients, it is truly a breeze to make.  My recipe below is for strawberry sorbet, but feel free to use your favorite fruit instead.

Recipe courtesty of Cooking Light

Ingredients

  • 2 cups water
  • 1 cup sugar (you can use less if you like)
  • 1 quart strawberries, hulled
  • 1/3 cup fresh orange juice
  • 1/3 cup fresh lemon juice (or lime juice)

Directions

  1. Stir water and sugar in heavy medium saucepan over high heat until sugar dissolves.
  2. Boil 5 minutes.
  3. Working in batches, puree strawberries in food processor or blender until smooth.
  4. Add strawberry puree and orange & lemon juices to sugar syrup, stir to blend.
  5.  Cover and freeze in an airtight container(s).

To soften sorbet, place in fridge for 15 minutes.

Taking this to a higher level of dessert awesomeness, you can use your sorbet to make a pie. Here’s how: spread slightly softened sorbet into a cookie-crumb or graham cracker crust, then freeze until firm. Top with a thin layer of whipped cream and sprinkle with chocolate shavings or add some fresh berries.

What a (side) Dish!


Carrots… some people love ’em and others, well, not so much. This recipe could actually convert those opposed to the orange veggie. And, besides the obvious benefits to eyesight, carrots have many other health pluses, like lowering cholesterol and preventing heart attacks and cancer. So, try out this super-simple recipe that is not only delicious, but adds to your overall good health!

Buttery Steamed/Cooked Carrots

1 lb baby carrots
1/2 cup butter
1/3 cup brown sugar

As I’ve mentioned earlier, I prefer steaming vegetables as opposed to boiling them in order to get as many of the nutrients as possible. But, feel free to cook the carrots however you like.

Once your carrots are cooked, put them in a pan with the butter (melted) and brown sugar. Toss them around so they are coated. Continue to cook them on low heat for about 5-10 minutes, depending on how soft you like them.

Grilled Bourbon and Orange Salmon


I was never a big Salmon fan, up until a few years ago. I have quite a few delectable recipes… we’ll start off with this one (it’s amazing)!

Ingredients

  • 1/4 cup bourbon (use straight bourbon if you can, or something like Jim Bean)
  • 1/4 cup fresh orange juice
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup packed brown sugar
  • 1/4 chopped green onions
  • 3 tbsp fresh chives, chopped
  • 2 tbsp fresh lemon juice
  • 2 garlic cloves, chopped
  • 4 (6 oz) salmon filets

Directions

  1. Combine the bourbon, orange juice, soy sauce, brown sugar, onions, chives, lemon juice and garlic in a large zip-top plastic bag, then add the salmon to the bag.
  2. Seal and marinate for 1 1/2 hours, turning the bag occasionally.
  3. Remove salmon from the bag, reserving the marinade.
  4. Place salmon a grill rack or broiler pan coated with cooking spray.
  5. Cook 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with marinade.
Recipe courtesy of Cooking Light

Getting Corny!


There are tons of different ways to cook corn on the cob… here are my two favorites.

On the Grill
Peel back the husks from the corn & remove the silk. Butter the kernels and sprinkle with salt & pepper and any other seasoning of your choice. Fold the husks back over the corn and grill over low heat for about 15 minutes, turning occasionally.

 

In the Oven

Remove the husk and silk from the corn. Get a sheet of heavy-duty aluminum foil and add 2 tbsp of melted butter to the middle of the foil. Place corn on the foil, add salt, pepper and garlic and roll the corn so it spreads the spices. Fold in half to keep all of the butter in the foil and for it to cook evenly. Cook for 25 minutes at 425F.

Creamy Vanilla Cheesecake w/Caramel Topping


Love to indulge in the sweets, but feel guilty about the calories? You won’t with this recipe! A healthier, lower-calorie take on cheesecake 🙂

Photo credit: Betty Crocker

Ingredients

  • 15 reduced-fat chocolate or vanilla wafer cookies, crushed (1/2 cup) (or graham crackers)
  • 2 pkgs (8 oz each) reduced-fat cream cheese, softened
  • 2/3 cup sugar
  • 3 egg whites
  • 2 tsp vanilla
  • 2 cups vanilla low-fat/light yogurt
  • 2 tbsp all-purpose flour
  • 1/3 cup fat-free caramel topping
  • Pecan halves (if desired)

Directions

  1. Heat oven to 300. Spray springform pan, 9×3 inches, with cooking spray.
  2. Sprinkle cookie crumbs over bottom of pan.
  3. Beat cream cheese in medium bowl w/electric mixer on medium speed until smooth.
  4. Add sugar, egg whites and vanilla. Beat on medium speed about 2 minutes or until smooth.
  5. Add yogurt and flour. Beat on low until smooth.
  6. Carefully spread batter over cookie crumbs in pan.
  7. Bake 1 hour. Turn off oven; cool in over 30 minutes with door closed.
  8. Cover & refrigerate at least 3 hours. Drizzle caramel topping over cheesecake and garnish w/pecan halves.

1 serving: Cal 175, Total Fat 7 g, Chol 25 mg, Sodium 180 mg, Total Carbs 23 g, Protein 5 g

Holy Guacamole!


Love guacamole? Me, too! Here is an easy, but tasty dish you can whip together in about 10 minutes.

Ingredients

  • 3 avocados – peeled, pitted & mashed
  • 1 lime, juiced
  • 1/2 tsp salt
  • 1/2 cup chopped onion
  • 3 tbsp chopped fresh cilantro
  • 2 plum tomatoes, diced
  • 1 tsp minced garlic
  • A pinch of cayenne pepper
  • 1 to 3 chopped serrano chiles (optional)

Directions

  1. In a medium bowl, mix together the avocados, lime juice and salt – mash well.
  2. Add in the onion, cilantro, tomatoes, garlic and cayenne pepper.
  3. Best to refrigerate for 1 hour, but can be served immediately.

 Avocado tips:

Use Hass avocados, the brown, wrinkly kind, for guacamole. They’re especially rich & creamy. Buy avocadoes that are slightly soft, but not squishy. Ripen in a paper bag with a banana or an apple at room temperature. Store ripe avocados in the fridge for 2 or 3 days.

BBQ Beef Brisket


The Lawrence Family Beef Brisket ™ This wonderfully delicious recipe has been in our family for ages and if you do meat, then I highly suggest you try this out. If you would like to make this in a crock pot, you can simply throw all of the ingredients into the slow cooker and cook on low for about 9 hours. Ingredients

  • 5 lb 1st cut beef brisket
  • 16 oz can cranberry sauce with berries
  • 8 oz tomato sauce (I use Hunt’s)
  • 1/4 cup water
  • 1 pkg Lipton’s onion soup mix
  • 3 tbsp sugar (optional)

Directions

  1. Preheat oven to 325.
  2. In a large pyrex dish, combine the cranberry sauce, tomato sauce, water, soup mix and sugar (if using) and stir well.
  3. Add the brisket, flat side down, and cover with heavy-duty aluminum foil.
  4. Cook for 4 hours & baste twice while cooking.

Note: one of my family members likes to sear the brisket for 5 minutes on each side prior to cooking.

Feeling Crabby? Great, soup’s on!


Here’s a simple, yummy recipe for Crab Bisque.

1 can condensed tomato soup
1 can condensed cream of mushroom soup
1/2 cup chopped onions (optional)
1 1/4 cup of milk (you can also use heavy cream for a thicker consistency)
1 can (4.75 oz) crabmeat
1/2 tsp chili powder
1/4 cup parmesan cheese
1 tsp Italian seasoning
1 tsp Old Bay seasoning
Salt, pepper and hot sauce to taste

Saute onions in olive oil for about 5 minutes, set aside. In a sauce pan, stir the soups and milk together until blended well & smooth. Add the sautéed onions & rest of the ingredients and heat until steaming (do not boil).

I like mine with a bit of a “kick”, so add about 8 hearty dashes of hot sauce.

Got Sauce? Now You Do!


Here’s a quick, easy & delicious recipe for pizza/pasta sauce that doesn’t require cooking.

Ingredients

  • 1 (6 oz) can tomato paste
  • 1/2 cup water
  • 1/8 cup extra virgin olive oil
  • 2 cloves garlic, minced
  • Salt & pepper to taste
  • 1/2 tbsp oregano
  • 1/2 tbsp basil
  • 1/2 tsp rosemary, crushed
  • 1 tbsp sugar

Directions

  1. Mix tomato paste, water & oil – mix well.
  2. Add the rest of ingredients and let stand for several hours to let flavors blend.
  3. If you’re short on time, you can heat the sauce in a small saucepan.

A Light Take on Hollandaise Sauce


I don’t know about you, but I’m all about sauces! Here’s a tasty, light version of the traditional Hollandaise sauce you can use on your eggs benedict or veggies.

Ingredients

  • 1 tbsp Butter
  • 3/4 cup Buttermilk*
  • 1 tbsp Cornstarch
  • 1/2 tsp Salt
  • Pinch Cayenne Pepper
  • 1 Egg
  • 1 tbsp Lemon Juice

* If you don’t have buttermilk, take 1 cup of milk and add 1 tbsp of vinegar or lemon juice to make sour milk, let stand 5 minutes.

Directions

  1. Melt butter in small pan, then set aside.
  2.  Whisk 1/4 cup of buttermilk, cornstarch, salt & cayenne pepper in heavy, medium saucepan until smooth.
  3. Whisk in egg and remaining buttermilk.
  4. Set pan over medium-low heat and cook the sauce, whisking constantly until mixture comes to a simmer.
  5. Cook, whisking an additional 15 seconds.
  6. Remove from heat and whisk in lemon juice and reserved butter.

Note: I like to add 1 tbsp dijon mustard or honey dijon to add a little more flavor.

Enjoy!

1 g fat / 17 cal / 1 g carb / 1 g protein per tbsp