February 17th, 2008 by alice
Tags: Italian, Panini, Tuna
INGREDIENTS
- 2 (6 ounce)canstuna, drained
- 2tablespoonslight mayonnaise
- 2tablespoonsplain yogurtor sour cream
- 1/2roasted red pepper, diced
- 1/4cupcelery, finely diced
- 2green onions, finely chopped
- 3marinated artichokes, hearts chopped
- salt and pepper
- 4Italian rolls(soft panini buns)
- 4slicesprovolone cheese
DIRECTIONS
- In bowl, mix together tuna, red pepper, celery, green onions,artichokes pepper,.
- mayonnaise, plain yogurt salt and pepper.
- Cut buns in half horizontally; spread tuna mixture evenly over bottom half of each. Sprinkle each evenly with cheese. Replace bun top.
- In nonstick skillet or grill pan or on grill, cook sandwiches over medium heat, pressing often to flatten and turning once, for about 5 minutes or until crusty and cheese is melted. Makes 4 servings.
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February 17th, 2008 by alice
Tags: Cheesecake, Chocolate, Coffee, Mocha, Sauce
INGREDIENTS
- 3cups crushedchocolate graham crackers
- 1/2cupbutter, melted
- 4 (8 ounce)packagescream cheese, softened
- 1cupsugar
- 1/4cupcoffee liqueur
- 1teaspooninstant coffee granules
- 1teaspoonvanilla extract
- 4largeeggs
- 4 (1 ounce)bittersweet chocolate squares
-
Mocha Sauce
- 1 (12 ounce)packagesemisweet chocolate morsels
- 1/2cupwhipping cream
- 1tablespoonbutteror margarine
- 1/4cup strongbrewed coffee
DIRECTIONS
- In a bowl, stir the crushed graham crackers and butter together; press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray.
- Bake in a 350° oven for 10 minutes; cool on a wire rack; decrease oven temp to 325°.
- In a bowl, beat cream cheese and sugar at medium speed using an electric mixer until blended.
- Add in liqueur, coffee granules, and vanilla, beating at low speed until well blended.
- Add in eggs, 1 at a time, beating just until yellow disappears after each addition.
- Remove and reserve 1 cup cream cheese mixture; pour remaining batter into prepared crust.
- Microwave chocolate squares in a medium bowl 1 minute or until melted, stirring after 30 seconds; let cool slightly.
- Stir reserved 1 cup cream cheese mixture into melted chocolate, blending well.
- Spoon chocolate mixture in lines on top of batter in pan; gently swirl with a knife.
- *(Optional) If you want to bake this in a water bath–Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water (water bath); place in oven.
- Bake at 325° for 1 hour or until almost set; turn oven off.
- Let cheesecake stand in oven, with door closed, 30 minutes.
- Remove cheesecake from oven (and water bath, if using) and gently run a knife around edge of cheesecake to loosen from sides of pan; cool on a wire rack.
- Cover and chill at least 4 hours.
- Remove sides of springform pan; serve with Mocha Sauce.
- To make the Mocha Sauce: add chocolate morsels, whipping cream, and butter to a small saucepan; cook over low heat, stirring often, for 2-3 minutes or until smooth.
- Remove from heat; stir in coffee; serve warm.
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February 17th, 2008 by alice
Tags: Chops, Garlic, Lamb, Rosemary
INGREDIENTS
- 1tablespoon mincedgarlic
- 1 1/2teaspoonsdried rosemary, crushed
- 1/4teaspoonsalt
- 1/4teaspoonblack pepper
- 8 (4 ounce)lamb rib chops, trimmed
DIRECTIONS
- Preheat broiler; combine the first 4 ingredients in a small bowl; rub mixture over lamb chops.
- Place lamb on a broiler pan coated with cooking spray.
- Broil 5 minutes on each side or until desired degree of doneness.
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February 17th, 2008 by alice
Tags: Brunchwich, Portuguese
INGREDIENTS
- 2tablespoonsextra-virgin olive oil
- 1/2lbchorizo sausage, chopped(or linguica sausage)
- 2garlic cloves, minced
- 1cup canneddiced tomatoes, well drained
- 2cupsbaby spinach leaves
- 8largeeggs, lightly beaten
- salt
- fresh ground black pepper
- 4Portuguese rolls, split
DIRECTIONS
- Heat a nonstick skillet over med-high heat; add olive oil and sausage; brown and sear sausage for 1 minute; then add garlic; toss for 30 seconds.
- Add tomatoes and spinach; toss to coat and cook another 2 minutes.
- Add eggs and scramble; season with salt and pepper.
- Pile the scramble of meat, veggies, and eggs onto the rolls; serve hot.
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February 17th, 2008 by alice
Tags: Muffins, Orange
INGREDIENTS
- 2 1/4cupsall-purpose flour
- 3/4cupsugar
- 2teaspoonsbaking soda
- 1/2teaspoonsalt
- 1largeegg, at room temperature
- 1/2cupyogurt(regular, lowfat, or nonfat)
- 6tablespoonsunsalted butter, melted and cooled
- 1tablespoon finely gratedorange zest
- 3/4cup fresh squeezedorange juice
- 1/4cupmilk(whole, lowfat, or nonfat)
- 1/4teaspoonorange oil
DIRECTIONS
- Position rack in center of oven; preheat oven to 400°.
- Prepare muffin tin—spray indentations and rims with nonstick cooking spray.
- In a bowl, whisk flour, sugar, baking soda, and salt until uniform; set aside.
- In another bowl, whisk egg and yogurt until smooth; then whisk in the melted butter and orange zest; once incorporated, whisk in the orange juice, milk, and orange oil.
- Stir in the flour mixture using a wooden spoon, until moistened.
- Fill muffin tins ¾ full; bake 20 minutes or until tops are rounded and lightly brown; pick inserted should come out with a few moist crumbs attached.
- Place pan on wire rack; cool 10 minutes.
- Gently rock muffins back and forth to release; remove muffins from tin.
- Cool for 5 minutes on wire rack before serving.
- *Blood Red Orange Muffins—substitute blood orange juice and zest for the orange juice and zest; whisk in 6 drops of red food coloring, if desired, with the yogurt; proceed as directed.
- *Chocolate Chip Orange Muffins—add ¾ cups miniature milk chocolate chips with the flour; proceed as directed.
- *Minty Orange Muffins—add 2 tablespoons chopped fresh mint with the orange zest; proceed as directed.
- *Provencal Savory Muffins—add 2 tablespoons chopped fresh rosemary with the yogurt; reduce the butter to 3 tablespoons, and add 3 tablespoons olive oil with the remaining butter; proceed as directed.
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