For some, entertaining the friends that stop by unexpectedly is a cinch. For others, it is a nightmare. My suggestions for easy instant entertaining:
Cocktail Hour
Keep pre-cooked Jumbo Shrimp in the freezer-there are so many good inexpensive brands!
Keep pre-made cocktail sauce in the pantry-swirl in a drop of Worcestershire sauce or balsamic vinegar to give it a kick
Thaw the shrimp under cold running water. Paper towel-dry and serve with the sauce and lemon or lime wedges if you have them handy.
Dessert Time
In the freezer, keep a small amount of homemade or store-bought cookie dough
Bake a few cookies as you are chatting with your friends
Serve with ice cream, sorbet and/or coffee- and there you have it! Easy-as-pie entertaining!
Thursday, March 1, 2012
Friday, February 3, 2012
Really Rachel Ray? Onion Dip-Stuffed Pig Skins?
Can you make already obesity-prone America any fatter? As public figures and role models, celebrity chefs have a responsibility and opportunity to identify and teach America's couch potatoes how to eat somewhat healthy. Instead, we are stuffing potatoes with butter, olive oil (Hey, Rachel- extra virgin still has 100 calories per tablespoon)!, Gruyere cheese, sour cream, and the the coup de resistance: Wrapping the entire "pig skin" in bacon! What part about healthy did you not get?!
OK, enough Rachel bashing. Below is a healthy baked stuffed potato- a total makeover of Rachel's heart attacks to go. Personally, I love a good roasted Idaho potato with salt and pepper topped with a sprinkling of Parmesan cheese, and carmelized potatoes in the "pig skin" are to die for, if you must!
Baked Stuffed Potato Skins
serves 4
2 large Idaho baked potatoes
Kosher salt & pepper tt
2 Onions, halved and sliced
1-1/2 tsp. olive oil
½ cup fat-free chicken or vegetable broth
1 bay leaf
4 tbsp freshly grated Parmesan cheese
2 tbsp chopped parsley, thyme, or tarragon
4 slices Turkey Bacon (if you must have a pig skin)
1. Wash potatoes, dry with paper towel, and with ½ tsp olive oil, rub potatoes and sprinkle on a dash of salt
2. Place on cookie sheet in a 400 degree oven for 45 min-1 hour, depending on size.
3. Let cool for 15 minutes
4. Split each potato lengthwise. Scoop out flesh into a bowl, leaving ¼ inch of potato on shell
5. While potatoes are baking, prepare onions. In non-stick saute pan, add 1 teaspoon olive oil, heat and add onions, continuously stirring. Add chicken or vegetable broth 1 spoonful at a time until absorbed. Cook on medium heat until onions are translucent and starting to brown (about 15 minutes). Pour into bowl with potatoes.
6. Combine onions and potatoes and mash with fork or potato masher. Add cheese, herbs, salt and pepper to taste.
7. Stuff potato. If desired, wrap in turkey bacon, and place each potato half on same cookie sheet.
8. Cook 15- 20 minutes
And there you have it! Healthy and delicious potato skins without the calories! Enjoy!
OK, enough Rachel bashing. Below is a healthy baked stuffed potato- a total makeover of Rachel's heart attacks to go. Personally, I love a good roasted Idaho potato with salt and pepper topped with a sprinkling of Parmesan cheese, and carmelized potatoes in the "pig skin" are to die for, if you must!
Baked Stuffed Potato Skins
serves 4
2 large Idaho baked potatoes
Kosher salt & pepper tt
2 Onions, halved and sliced
1-1/2 tsp. olive oil
½ cup fat-free chicken or vegetable broth
1 bay leaf
4 tbsp freshly grated Parmesan cheese
2 tbsp chopped parsley, thyme, or tarragon
4 slices Turkey Bacon (if you must have a pig skin)
1. Wash potatoes, dry with paper towel, and with ½ tsp olive oil, rub potatoes and sprinkle on a dash of salt
2. Place on cookie sheet in a 400 degree oven for 45 min-1 hour, depending on size.
3. Let cool for 15 minutes
4. Split each potato lengthwise. Scoop out flesh into a bowl, leaving ¼ inch of potato on shell
5. While potatoes are baking, prepare onions. In non-stick saute pan, add 1 teaspoon olive oil, heat and add onions, continuously stirring. Add chicken or vegetable broth 1 spoonful at a time until absorbed. Cook on medium heat until onions are translucent and starting to brown (about 15 minutes). Pour into bowl with potatoes.
6. Combine onions and potatoes and mash with fork or potato masher. Add cheese, herbs, salt and pepper to taste.
7. Stuff potato. If desired, wrap in turkey bacon, and place each potato half on same cookie sheet.
8. Cook 15- 20 minutes
And there you have it! Healthy and delicious potato skins without the calories! Enjoy!
Tuesday, January 31, 2012
How Not to Gain a Pound on Superbowl Sunday
We all go to watch, eat, drink... and gain weight?! If you are like me, I don't want to suffer for 3 days from what I consumed in a few hours. My suggestions for a guilt-free Superbowl Sunday? If you are going to a house party, kindly let the host know that you would like to bring some food (in addition to the house gift you might be planning to bring). Ask if you can bring crudites (raw and partially steamed veggies), which you can buy or make along with some low-calorie dip (see my fat-free dip recipe below). Another quick snack: A basket (also a nice gift!) of baked tortilla chips and a bowl- which could be used as a gift, too- of salsa (see recipe below). The baked tortilla chips are a fraction of the calories and fat of potato chips, and your host will always welcome more food!
If you are going to a restaurant, avoid the half-time buffet, or at least select a one "must-have" of each appetizer, and stay away from the blue cheese dressing, which clocks in at a whopping 100 calories per tablespoon along with artery-clogging saturated fat. See if you can order off the menu; even a salad! The kitchen is almost always open and they may offer limited offerings. Chances are you will find yourself at a sports bar type restaurant with a full bar and generic wine offerings. If you are drinking wine, order a glass of ice and a glass of seltzer with lime to concoct your own wine spritzer, cutting half of the calories from your alcohol intake, and of course, lite beer is always a no-brainer. Enjoy!
Fat Free Crudite Dip
2 cups dip
2 containers fat free plain(unflavored) yogurt
3 Tb chopped herbs such as dill, chives, parsley
1 tsp mustard
salt and pepper tt
Pico de Gallo Salsa
3 large firm but ripe tomatoes or 6 plum tomatoes, finely chopped
1 large green chili such as jalapeno, seeded and finely chopped
½ red onion, chopped
2 Tb cilantro, chopped
1 cloves garlic chopped
juice of 1 lime
salt and pepper tt
Mix in non-metallic bowl
At least one hour prior to serving(allow the ingredient flavors to meet their neighbors)
If you choose to use a processor, first add garlic and pepper to bowl and mince, add coarsely chopped cilantro, add chunks of tomatoes, finish with lime juice and salt and pepper
If you are going to a restaurant, avoid the half-time buffet, or at least select a one "must-have" of each appetizer, and stay away from the blue cheese dressing, which clocks in at a whopping 100 calories per tablespoon along with artery-clogging saturated fat. See if you can order off the menu; even a salad! The kitchen is almost always open and they may offer limited offerings. Chances are you will find yourself at a sports bar type restaurant with a full bar and generic wine offerings. If you are drinking wine, order a glass of ice and a glass of seltzer with lime to concoct your own wine spritzer, cutting half of the calories from your alcohol intake, and of course, lite beer is always a no-brainer. Enjoy!
Fat Free Crudite Dip
2 cups dip
2 containers fat free plain(unflavored) yogurt
3 Tb chopped herbs such as dill, chives, parsley
1 tsp mustard
salt and pepper tt
Pico de Gallo Salsa
3 large firm but ripe tomatoes or 6 plum tomatoes, finely chopped
1 large green chili such as jalapeno, seeded and finely chopped
½ red onion, chopped
2 Tb cilantro, chopped
1 cloves garlic chopped
juice of 1 lime
salt and pepper tt
Mix in non-metallic bowl
At least one hour prior to serving(allow the ingredient flavors to meet their neighbors)
If you choose to use a processor, first add garlic and pepper to bowl and mince, add coarsely chopped cilantro, add chunks of tomatoes, finish with lime juice and salt and pepper
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