Tag: recipes

Banana French Toast


If you like bananas, then you’ll love this recipe that’s just a slight variation from the traditional French Toast, as it contains bananas and cream in the batter.

Ingredients

  • 2 pieces of bread (I prefer whole grain or wheat)
  • 1 ripe banana
  • 2 eggs (or 1 egg, 1 egg white)
  • 1/8 cup whipping cream (or milk)
  • Cinnamon
  • Cooking spray

Directions

  1. Put eggs, 1/2 banana, cream and a dash of cinnamon in a mixing bowl.
  2. Mix using hand mixer (or blender) until smooth.
  3. Heat large skillet over medium-low with cooking spray.
  4. Soak each piece of bread in egg mixture just long enough to make sure it’s saturated.
  5. Transfer to skillet and cook until lightly browned on each side.
  6. Remove from heat and serve with other 1/2 banana, cut into slices, a sprinkle of powdered sugar and syrup.

Pecan-crusted Halibut with Dijon Cream Sauce


The pecan coating adds a nice crunch to this flavorful fish recipe. You can also use this for chicken!

Pecan-crusted Halibut
Recipe courtesy of Coastal Living

Ingredients

  • 1 cup all-purpose flour
  • 1/2 tsp sea salt
  • 3/4 tsp freshly ground black pepper
  • 2 tsp coarse grained dijon mustard
  • 2 large eggs
  • 1 1/4 cups pecans, finely chopped (I like to use candied pecans to add a little sweetness)
  • 1 1/4 cups fresh or dried breadcrumbs
  • 8 (6 oz) skinless halibut fillets
  • 1/4 cup butter (or substitute olive oil)
  • Dijon cream sauce

Directions

  1. Combine flour, salt and pepper in a shallow bowl.
  2. Whisk mustard and eggs in another shallow bowl.
  3. Combine pecans and breadcrumbs in a third shallow bowl.
  4. Dredge each halibut fillet in flour mixture, shaking off excess.
  5. Dip halibut in egg mixture to coat; drain excess.
  6. Place halibut in pecan mixture, pressing slightly to coat both sides of the fillet.
  7. Melt 2 tbsp butter over medium heat (or use a little olive oil).
  8. Add fillets, in batches, and cook 2 minutes on each side or until lightly browned, adding additional butter or olive oil, as needed.
  9. Arrange fillets on a foil-lined baking sheet.
  10. Bake at 350F for 10 minutes or until done.
  11. Serve with dijon cream sauce.

Dijon Cream Sauce


This sauce goes with the Pecan-crusted Halibut recipe.

Recipe courtesy of Coastal Living

Ingredients

  • 1 cup heavy whipping cream
  • 1/2 cup coarse dijon mustard
  • Sea salt
  • Freshly ground black pepper

Directions

  1. Combine cream and dijon in medium saucepan.
  2. Whisk constantly over low heat for 3 minutes or until heated.
  3. Season to taste with salt and pepper.

Grilled Halibut with Peach and Pepper Salsa


A fresh fruit salsa is a lovely accompaniment to grilled fish in the summer; try it also with striped bass or arctic char. The season’s juiciest peaches pair with fiery habanero pepper for a sweet-spicy flavor. Leave the peaches unpeeled for more color and texture.

Recipe courtesy of Cooking Light

Ingredients

Salsa

  • 2 1/2 cups coarsely chopped, peeled yellow peaches (about 1 1/4 lbs)
  • 1 1/3 cups chopped red bell pepper (about 1 large)
  • 1/2 cup thinly slice green onions
  • 1/2 cup chopped fresh arugula
  • 1/3 cup fresh lemon juice (about 2 lemons)
  • 2 tbsp chopped fresh oregano
  • 1/4 tsp salt
  • 1 habanero pepper, seeded and minced
  • 1 garlic clove, minced

Fish

  • 2 tbsp fresh lemon juice
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 2 garlic cloves, minced
  • 6 (6 oz) skinless halibut filets
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • Cooking spray

Directions

  1. To prepare salsa, combine first 9 ingredients; toss gently. Let stand 30 minutes before serving.
  2. Prepare grill to medium-high heat.
  3. To prepare fish, combine 2 tbsp juice, oil, paprika and 2 minced garlic cloves in a large shallow glass baking dish, stirring with a whisk, Add fish to juice mixture; turn to coat. Cover and let stand 15 minutes.
  4. Remove fish from marinade; discard marinade. Sprinkle fish evenly with 1/2 tsp salt and black pepper. Place fish on a grill rack coated with cooking spray; grill 3 minutes on each or until desired degree of doneness.
  5. Serve fish with salsa.

Honey Ginger Teriyaki


I could talk about sauce/marinade all day, and personally, I tend to favor them more on the sweet side than the spicy. Here’s an easy recipe that can be whipped up in no time and add quite a nice flavor to fish, meat, vegetables and chicken.

Ingredients

  • 1/4 cup honey
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp fresh ginger (use garlic press)
  • 1 tbsp garlic, minced
  • 1/4 tsp powdered onion
  • 1 tbsp ketchup
  • 1/4 tsp cayenne pepper
  • 1/4 tsp cinnamon

Directions

  1. Combine all ingredients in a bowl and mix well.
  2. Refrigerate in an air-tight container.

If you want an amazing store-bought teriyaki, I highly recommend East-West Specialty Sauces. My personal favorite, Sweet Ginger Teriyaki  🙂 They have some great sauce recipes on their site, so check ’em out.

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!

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.

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.

Canapes of Smoked Salmon


I catered a charity art event in Beverly Hills and had to come up with some “crowd-appropriate” hors d’oeuvres. This dish went over incredibly well and there wasn’t one left (out of the 200 prepared). It does take some time (and patience) to put these together, but the presentation is lovely and your guests will be impressed.

 

Ingredients

  • 1 pkg smoked salmon, thinly sliced
  • 1 carton of creme fraiche
  • 1 box cheddar & asiago cheesecrisps (John Wm Macy’s)
  • 1 jar of caviar
  • Fresh chives, sliced to 1 inch in length

Directions

  1. Set your cheesecrisps on a plate or tray.
  2. Cut up salmon into thin strips (see pic) then place on top of crisps.
  3. Put a dollop of the creme fraiche on top of the salmon. I used a decorator bag with a small, round tip. Alternatively, you can use a ziplock bag and cut off the corner so there is just a very small opening.
  4. Add a small amount of the caviar on top of the creme fraiche with a toothpick.
  5. Top off with a sliver of the chives.

Voila… you have an easy (no cooking) and beautiful appetizer.

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