Pittsburgh fall weather today = 80 degrees and blue skies. I opened the windows and started cooking for soup season. I’m stuffing my freezer full of different soups so I can pull-out a bowl when I need some comfort from the cold.

As many know, I like beer, and I cook with beer [...]]]>

Pittsburgh fall weather today = 80 degrees and blue skies. I opened the windows and started cooking for soup season. I’m stuffing my freezer full of different soups so I can pull-out a bowl when I need some comfort from the cold.

As many know, I like beer, and I cook with beer quite often. When I saw this recipe on FoodNetwork.com, I had to try it. But of course, I changed it a bit. It did call for 1/4 cup of sherry, but the next time, I think I’m going to leave it out. In my opinion, I think it took away from the other flavors.

Ingredients
•    Olive oil
•    5 cloves minced garlic
•    8 cups thinly sliced onions (I used 4 large Spanish onions)
•    Sea Salt
•    3 tablespoon fresh thyme leaves, chopped
•    1 can of dark beer (recommended: Guinness)
•    6 cups beef stock
•    6 slices country bread cut 1/2-inch thick, toasted (I baked my own french bread)
•    1/2 pound Irish Cheddar, sliced thin (I used Provolone)

Directions
Heat the olive oil in a large pot over high heat. Add garlic and cook briefly to release aroma. Add onions, season with salt and cook for about 5 minutes stirring often. Reduce heat to low and cook for about 15 minutes, stirring occasionally until the onions are golden brown.

Add the thyme and beer. Reduce beer by half and add the beef stock. Bring to a simmer and cook for 10 more minutes.

Preheat the broiler. Transfer soup to an ovenproof serving dish or individual ovenproof soup bowls. Top with toasted bread slices and sliced cheese. Broil until cheese melts and starts to brown slightly. Serve piping hot.

This recipe is my version – inspired by FoodNetwork.Com

It’s been a busy summer. I’ve had no time to post. For that matter, I haven’t cooked all summer. However, the Boy’s mom, dad and sis came to visit Saturday and I was able to cook a big dinner. I was in my foodie heaven.

First up…

Lamb Roast. I purchased an already [...]]]>

It’s been a busy summer. I’ve had no time to post. For that matter, I haven’t cooked all summer. However, the Boy’s mom, dad and sis came to visit Saturday and I was able to cook a big dinner. I was in my foodie heaven.

First up…

Lamb Roast. I purchased an already marinated roast from Trader Joe’s. That made it easy. I just added a little water, sea salt and olive oil to the bottom of the roaster. I made a garlic lamb sauce to pour over it. – It’s thick and creamy and full of flavor. The recipe was given to me years ago. It is mainly used on lamb dishes at Cedar’s restaurant in New Castle. However, it can be used on all kinds of dishes. – Garlic makes anything taste better.

Garlic Sauce

• 1 1/2 cups of olive oil (or veg oil)
• 1/3 cups of lemon juice
• 6 garlic gloves
• Large sweet onion (diced)

Blend (in mixer) all ingredients above the day before – the longer it sits, the better. Mix in two heaping tablespoons of sour cream or cream cheese right before serving. I use sour cream because it’s not as thick as it would be with cream cheese.

Next…
Tomato, Mozzarella and Fresh Basil Salad

I went to a party Friday night and they served this. I thought this is more fun than a plan old salad. It was easy and delicious. Not to mention the WOW factor.

• Sliced (thick) homegrown tomato
• Sliced (thick) fresh mozzarella
• Add fresh basil to the top
• Drizzle with olive oil and Gia Russa’s balsamic glaze

Red Skin Baked Potato

I like to eat the skin, so I add a little flavor to it while baking. Simply…

• rub olive oil and sea salt on the potato
• wrap in aluminum foil
• Bake for about an hour (depending on how big are the potatoes).

Tip: I use small potatoes because they are filling, and if you are like me, you have lots of other side dishes to consume.

Of course, since it is summertime, Sis brought corn-on-the-cob. I bought fresh baguette for dipping in the juices. I also made Bloody Mary’s with Citron Vodka from my freezer. Just like Sangria with all its fruits, I like adding cherry tomatoes and chopped celery to the glass for some extra alcohol absorbed vegetables at the end.

Mom made us dessert. – Heath bar toffee cake. It was oh so good. Even though I’m not good at baking desserts, I’ll have to get that recipe.

Enjoy!

All photos were taken by Glen Green.

I didn’t want the standard baked potato, and I didn’t want rice and a green vegetable. So, I [...]]]>

Tonight I grilled steaks. I just used salt and pepper. I like marinades but sometimes I just like it simple, especially, when I’m making something different that I want to stand out from the main meat.

I didn’t want the standard baked potato, and I didn’t want rice and a green vegetable. So, I tried Fingerling potatoes tossed in a bed of greens with a light beer dressing. I absolutely loved it. I was humming through my entire meal.

Dressing Ingredients
1 package of Good Seasons Italian dressing mix
1/2 cup Ale style beer
2 tablespoons Dijon mustard
2 tablespoons Balsamic vinegar
3 tablespoons olive oil

Mix together
Boiled Fingerling potatoes (cut)
cherry tomatoes
crumbled bacon
feta cheese
baby arugula
diced green onions
diced chives
(or whatever you want to put in a salad)

Toss salad with ‘some’ of the dressing – depending on the size of your salad. I like it light and just enough to taste; not over saturated. Refrigerate leftover dressing.

Tip: I bake large amounts of bacon, crumble it and freeze it to use for future salad use. It’s cheaper and less sodium than already made bacon bits.

If you try it, let me know what you think.

This recipe is my version – inspired by Foodnetwork.Com

I made this Thursday night after work. I tossed it into the slow cooker around 7 PM, and it was done at 10:30 – just in time for bed. Then all I had to do today was toss the buns into the toaster and heat the chicken in the [...]]]>

A Slow Cooker Meal

I made this Thursday night after work. I tossed it into the slow cooker around 7 PM, and it was done at 10:30 – just in time for bed. Then all I had to do today was toss the buns into the toaster and heat the chicken in the microwave for two minutes. It was served faster than we could eat it.

INGREDIENTS
1 8oz. can (no salt) tomato sauce
1 4oz. can chopped green chiles, drained
3 tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoon sweet paprika
2 tablespoon (no salt) tomato paste
2 tablespoon Worcestershire sauce
2 teaspoons ground mustard
1 teaspoon ground chile powder
4 boneless, skinless chicken breasts
2 small onion, finely chopped (I use lots of onions; so you may want to cut back to 1)
5 clove garlic, minced (I use lots of garlic; so you may want to cut back to 1 or 2)

PREPARATION

1. Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, and chile powder in a slow cooker until smooth. Add chicken, onion and garlic; stir to combine.
2. Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours. My slow cooker has a high function and can be done in 3.5 hours; just as long as the chicken pulls apart.
3. Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve on wheat buns.

NUTRITION
184 calories per serving. Serves 8 (1/2 cup per sandwich).

Tip: I use Giant Eagle’s fresh baked wheat buns at 150 calories per bun. I also add a piece of Sargento Reduced Fat Provolone at 50 calories per slice.

This recipe is my version – inspired by EatingWell.Com

Photo by Glen Green

I made this wonderful dinner for the Boy’s brother and the bro’s wife. We had a nice visit while breaking bread – only I didn’t serve bread – not while dieting. I might not try this on a weekday (after work) type of dinner, but it was easy to prepare and doesn’t take [...]]]>

I made this wonderful dinner for the Boy’s brother and the bro’s wife. We had a nice visit while breaking bread – only I didn’t serve bread – not while dieting. I might not try this on a weekday (after work) type of dinner, but it was easy to prepare and doesn’t take long to cook. Especially, if you blanche the potatoes.

They asked what they could bring. We said nothing since we are on diets, so they brought us fat-free flowers. Thanks!

Stuffed Flank Steak

INGREDIENTS
1 (1 lb) flank steak
1 (6oz) packages of  spinach, chopped
1/4 cup fresh parsley, chopped
1/2 cup fat-free feta cheese
2 tablespoons balsamic glaze
2 garlic clove, minced
1/4 teaspoon red pepper ground
Coarse sea salt & freshly ground black pepper
1 teaspoon olive oil

PREPARATION

1. Heat broiler with rack set 4″ from heat.
2. Combine spinach, parsley, cheese, glaze, garlic, and red-pepper. Season with salt and pepper.
3. Cut and open steak with the grain of the steak. Cut the meat almost in half horizontally.  Roll steak with mixture spread in center. Tie with kitchen string twine.
4. Cut roll in half. Place halves, seam side down, on baking sheet, rub with oil, and season with salt and pepper.  (I serve one half, and freeze the second half for a weekday meal another time).
5. Broil until browned, 8-10 minutes for medium-rare.
6. Let rest (very important), loosely covered with foil, 10 minutes. Remove string, and slice steak into 1/2″rounds.

NUTRITION
240 calories per serving. Serves 4.

This recipe is my version – inspired by Food.Com

Rosemary Potatoes

I blanched the potatoes in rosemary and sea salt water. Then, add to skillet with more rosemary and garlic. While tossing, spray with cooking spray. I use no oil (when dieting) which gives it about 150 calories per 3/4 cup.

Tip: Use Parkay spray butter on your potatoes and steamed broccoli to cut calories.

Photos by Glen Green

Chicken with Creamy Basil Sauce (low-calorie)

INGREDIENTS 4 boneless, skinless chicken breasts iodized sea salt and cracked pepper to taste 2 Tbsp cornstarch 3 teaspoons extra-virgin olive oil, divided 2 large shallots, finely chopped 1 ¾ cup fat-free, no MSG, reduced-sodium chicken broth 1 (6oz) plain Greek yogurt 1 tablespoon Dijon mustard 1 [...]]]>

Chicken with Creamy Basil Sauce (low-calorie)

INGREDIENTS
4 boneless, skinless chicken breasts
iodized sea salt and cracked pepper to taste
2 Tbsp cornstarch
3 teaspoons extra-virgin olive oil, divided
2 large shallots, finely chopped
1 ¾ cup fat-free, no MSG, reduced-sodium chicken broth
1 (6oz) plain Greek yogurt
1 tablespoon Dijon mustard
1 package fresh basil (reserve two leaves) chopped

PREPARATION
Place all items into a slow cooker. Cook until chicken falls apart.

NUTRITION
Per serving: 236 calories; Serves 4.

This recipe is my creation – inspired by EatingWell.Com

Baked Peaces with Whipped Cream (low-calorie dessert)

INGREDIENTS
1 (15oz) can lite sliced peaches (I get Del Monte at Sam’s Club)
4  Tbsp of lite whipped cream
1 tsp cinnamon and Truvia mix
Breadcrumbs

PREPARATION

1. Preheat oven to 400.
2. Drain peaches.
3. In a bowl, spray peaches and mix together peaces and cinnamon mixture
4. Divide peaches into two small baking dishes.
5. Sprinkle with a pinch of breadcrumbs
6. Bake for 10 minutes
7. Remove from oven and add a few squirts of Parkay spray butter.
8. Top each serving with 2 Tbsp of whipped cream.

NUTRITION
Per serving: 135 calories; Serves 2.

INGREDIENTS 1/2 pound flank steak, thinly sliced into strips 2 Tbsp and 1 ½ tsp low-sodium soy sauce 1 Tbsp and ¾ tsp of sugar (I use Truvia) 1 bunch of green onions, chopped 4 gloves of garlic 2 Tbsp sesame seeds 1 Tbsp sesame oil ¼ tsp ground pepper

PREPARATION

Photo by Glen Green

INGREDIENTS 3-4 Chicken Breasts (skinless and boneless) 3/4 teaspoon coarse salt, divided 1/2 teaspoon freshly ground pepper 3 tablespoons olive oil 2 cups finely diced onions Pinch of sugar (substitute with Truvia) 1 cup diced red bell pepper 2 tablespoons tomato paste 2 tablespoons sweet paprika ½ teaspoon ground [...]]]>

Photo by Glen Green

INGREDIENTS
3-4 Chicken Breasts (skinless and boneless)
3/4 teaspoon coarse salt, divided
1/2 teaspoon freshly ground pepper
3 tablespoons olive oil
2 cups finely diced onions
Pinch of sugar (substitute with Truvia)
1 cup diced red bell pepper
2 tablespoons tomato paste
2 tablespoons sweet paprika
½ teaspoon ground red pepper
1 cup reduced-sodium chicken broth
1  6oz plain fat-free Greek yogurt
1 tablespoon cornstarch

PREPARATION
Toss all into the slow cooker. Cook until chicken falls apart.
Serve over rice or with steam vegetables.

NUTRITION
350 per chicken breast

This recipe is my version – inspired by EatingWell.Com