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    Low carb chicken recipes made easy

     

    Do you have an interest in cooking? Or, are you interested for some of the low carb chicken recipes? If so, then you have found the right page for your need. Why? Obviously, it is for the main reason that in this article you will find two of the favorite low carb chicken recipes that you can add to your low carb chicken recipe collection. It is also interesting to know that these provided low carb chicken recipes are taken from the most trusted resources on low carb chicken recipes. So read on for your great advantage. So here is one of the great low carb chicken recipes that will give you a sense of satisfaction before and after preparing it. Well, this low carb chicken recipe is named as Crunchy Pecan Chicken. Generally, this low carb chicken recipe is a skillet chicken recipe that has a coating of ground pecans and Parmesan cheese. This is basically composed of one cup of ground pecans, Ѕ cup of grated parmesan cheese, Ѕ teaspoon of garlic salt, Ѕ teaspoon of dried leaf basil that is crumbled, lemon juice for dipping, 4 boneless chicken breast halves that are also pounded to make flat and even in thickness, and 2 tablespoons of olive oil. In terms of the procedures involved in this low carb chicken recipe, all you need to do is to combine the pecans, cheese, garlic salt and basil in a huge low dish. Then put the lemon juice in another low dish; dip the chicken in juice and then coat with pecan mixture. After that, you heat oil until moderately hot, and then add the chicken. The average period for each piece of chicken to be cooked is 3 to 5 minutes on each side or until golden. As simple as that! The other notable low carb chicken recipe is what is known as Smacking Wings. Accordingly, this low carb chicken recipe is about wings that are tangy and sweet version of Buffalo wings. This is basically composed of 16 chicken wings, Ѕ cup of salad oil, ј cup of balsamic vinegar, ј cup of honey, 2 tablespoons of brown sugar, 2 tablespoons of cane syrup or dark corn syrup, 1 tablespoon Tabasco sauce, Ѕ teaspoon of red pepper flakes, Ѕ teaspoon of dried thyme, 1 teaspoon soy sauce, ј Worcestershire sauce, ј teaspoon cayenne, and ј teaspoon of ground nutmeg. The directions for this low carb chicken recipe are just so simple and brief. You just need to cut off and discard the bony wing tips, and cut the remaining wings in half. Then in a large bowl combine the remaining ingredients and blend well. Marinate the wings in this mixture for one hour in the refrigerator and then grill in a medium heat for 15 to 20 minutes.

         
    Low carb recipes made easy

     

    The low carb diet is now considered as one of the commonly applied form of diet among the series of diet fads. It is therefore no doubt that as many people were drawn to it, many companies that are concerned about the low carb diet have developed their low carb services by providing some of them to the people especially to the low carb dieters. Speaking of the low carb services, many companies are now providing some products like the low carb breads, pastas, drinks, and others along with low carb recipes. With the accompaniment of low carb recipes, the low carb recipes then becomes one of the most favorite low carb services of the consumers. As such, many low carb dieters today often look for some of the available low carb recipes. As we all notice, low carb recipes even invaded the domain of the internet. During the early times, prior to the advent of the internet, the low carb recipes are only found on several low carb books and other paper based resources. But today, wherever you look at, there are so many available low carb recipes on the web. Low carb recipes are now one of the common features of most of the online companies that deal with nutrition, foods, health, etc. Many resources for this one of the hottest thing in the diet arena are now opening to provide some of the available low carb recipes. There are even companies that offered this kind of service that even create their own low carb recipes just to serve the recipe junkies. In fact, on the web there are so many low carb recipes that are given for free, but there are also that requires some registration before one can fully access the site. Since the term “low carb recipes” is such a general term, that it may apply to different areas, it is then interesting to know that some of the accessible collections of the recipes provided by the online companies and even the nutritional and health books and other resources, include some of the low carb recipes that are among the personal favorites, some were even sent to most of the collectors, and others are taken from the best low carb cookbooks. And the many collections for the low carb recipes generally include some low carb recipes for treats and desserts, gravies and sauces, meats and entrees, appetizers and snacks, soups and salads, veggies and sides, great egg dishes, beverages and shakes, and breads and pastas. And usually these categories for low carb recipes are even coupled with some of the helpful ingredient equivalents.

         
    Make it meatless

     

    The latest food guide at MyPyramid. gov is still based on grain foods, but now it recommends from nine to thirteen servings of fruits and veggies a day along with more servings of legumes -; dried beans and peas, lentils and the like. It's not an impossible task, not if you combine several items in a single dish. For dinner, it's easy to make a nutritious casserole with a grain and assorted vegetables. With the exception of soy foods, though, the protein of plant foods is incomplete. So, for good nutritional balance, many casseroles also include an animal protein food, such as eggs. In addition to providing the highest quality protein next to mother's milk, eggs are nutrient-dense -; their nutrient total is high compared to their calorie count. In Rice, Bean & Veggie Custard Bake, eggs bind together a short list of have-on-hand ingredients. You can layer the minimal-prep casserole in almost no time one evening, refrigerate it and pop it into the oven when you arrive home the next day. For the rice base, cook the instant variety or make good use of what's left over from take-out. With handy bottled salsa -; any hotness level your family prefers -; and cans of beans and corn, all you need to do from scratch is chop some colorful peppers and simply beat the eggs with shredded cheese. To round out a no-fuss meal, add only a tossed green salad to the flavorful, hearty entree. Rice, Bean & Veggie Custard Bake 6 servings Cooking spray 6 eggs 1 cup (4 oz.) shredded reduced-fat Monterey Jack cheese 3 cups cooked rice (1 cup raw) 1 jar (16 oz.) thick and chunky red salsa, divided 1 can (15 oz.) red kidney or black beans, drained and rinsed 1 cup whole kernel corn (about 3 oz.) 1 cup chopped green, yellow and/or sweet red pepper (about 5 oz. or 1 medium) Evenly coat 11 x 7 x 2-inch baking pan with spray. Set aside. In medium bowl, beat together eggs and cheese. Stir in rice. Pour into prepared pan. Smooth with back of spoon or gently shake pan to spread rice mixture evenly in pan. Gently spread 1 cup of the salsa over rice mixture. In medium bowl, stir together beans, corn and pepper. Evenly spoon bean mixture over salsa. Drizzle remaining 1 cup salsa over bean mixture. Bake in preheated 350 degree F oven until custard is puffed and begins to pull away from sides of pan and knife inserted near center comes out clean, about 55 to 60 minutes. Nutritional information per serving of 1/6 recipe using kidney beans and red pepper: 334 calories, 10 gm total fat, 226 mg cholesterol, 815 mg sodium, 346 mg potassium, 42 gm carbohydrate, 19 gm protein and 10% or more of the RDI for vitamins A, B12 and C, niacin, riboflavin, thiamin, iron, calcium, phosphorus, zinc, dietary fiber.

         
    Making spanish paella the easy way

     

    Paella is a saffron-flavored dish made with varying combinations of rice, vegetables, meat, chicken and seafood. Spain and the Catalan languages, paella means frying pan or pot. The traditional paella pan is flat and of large diameter, it can also have handles on each side. In fact, paella is one of the most versatile dishes to make. Paella also has the advantage of being great to clean out the fridge and use up leftover meats and vegetables. Any combination will eventually be great the secret is in the chemistry. Spanish Paella is a dish that is generally made to feed several people. Moreover, Spanish Paella is quite flavorful the next day as the tastes have had time to mix together and become stronger. Here are three basic steps to follow to make wonderful Spanish Paellas while leaving you the latitude to be creative and to make the dish their own by customizing it to their taste. 1. Preparing the rice. Select a type of rice that you are comfortable using. Feel free to experiment but know that Spanish Paella contains a lot of ingredients and if you are unhappy with the end result with a particular type of rice, you might end up with a lot of waste. Basmati, brown or a mix with wild rice can add great taste and texture. Follow the instructions on the package with regards to washing and cooking the rice. Finely chop some onion, garlic and tomato. Heat a saucepan and add olive oil once the saucepan is hot (make sure that the oil does not start smoking. Burnt olive oil is carcinogenic and quite unhealthy). Once the oil is hot, throw in the uncooked rice. Frying uncooked rice gives it a nutty taste. Let the rice fry in the saucepan for a minute or so. Add the chopped onion, garlic and tomato until they soften, mixing constantly. Spice with saffron, salt and pepper. Feel free to experiment. Cumin, Cayenne various fine herbs or even a bit cinnamon or cloves can easily be added for a flavoring of your own. This mixture should not be on the stove for more that three to five minutes. At high heat with constant mixing, none of the ingredients should stick but they should mix well together and soften. Once all the ingredients are combined, remove the saucepan from the burner and mix in some frozen peas. Add enough peas to make a well balanced mixture. 2. Choosing and making the meat. In a frying pan at high heat, brown some pieces of chicken. Upper thighs, drumsticks, breasts...it's all good. Do not cook the meat completely but brown the outside. Once browned, set the meat aside. Lamb can also add great flavor to your Spanish Paella. 3bination of it all Cover the bottom of the Spanish Paella pan with the uncooked rice mixture. Add the browned chicken pieces on top. Add uncooked shell fish and small fish filets rolled up and fastened with a toothpick or string. Use any type of fish but make sure that its flesh will hold well together. Pour some chicken broth on top (if the broth is warm the cooking time will reduce). Note that you can also add wine for more flavor. Cover the Spanish Paella dish and cook for about 45 minutes at 350 Fahrenheit or until the rice is fully cooked. At this point you can add raw shrimp or mussles and cook uncovered for another five minutes. In short, the secret to preparing the perfect Spanish Paella is to make it your own!

         
    Mangos popular worldwide available around the corner

     

    Would you like an exotic, tropical vacation to a sun-drenched paradise but don't have the time or money? Take a mini-vacation in your own kitchen with the tropical taste of mango. Mangos are as common in Asia as apples are here and their unique taste is enjoyed worldwide. There's nothing like a mango's distinctive flavor. The flesh of a ripe mango is juicy and tastes like a peach with just a hint of vanilla. Try this fruit yourself and discover a tropical taste vacation. Besides delectable flavor, mangos also offer nutrition benefits. One cup of cubed mango provides an excellent source of vitamin C and a good source of vitamin A, two vitamins often lacking in American diets. Mangos are available year-round so you can bring home a sunny taste of the tropics anytime. They're perfect for every meal and easy to prepare. Try them cubed for breakfast or as a simple snack. At lunch or dinner, mango can enhance pork, chicken or fish entrees, and many elegant, flavorful desserts feature mango. MANGO AND SMOKED TURKEY SALAD Ingredients: 2 ripe mangos 2 tablespoons vegetable oil 2 tablespoons lime juice 2 tablespoons chopped cilantro 1/4 teaspoon ground black pepper 4 cups mixed salad greens 1 pound smoked turkey, cut in 1-inch pieces 1 cup cucumber cubes 1 cup halved grape tomatoes Instructions: With narrow side facing up, slice mango on each side of pit to remove "cheeks." With a knife, crisscross cheeks to make small cubes but do not cut through skin; press skin so cut side pops outward; cut or scrape off cubes. Peel center section; cut off mango pieces. Repeat this process with second mango. Set aside 3 cups mango cubes; place 1 cup of trimmings and smaller pieces in a food processor or blender and puree. In a small bowl, whisk together mango puree, vegetable oil, lime juice, cilantro and pepper. In a large bowl, toss mixed greens, mango cubes, turkey, cucumber and tomatoes with mango dressing. Serves: 6 Nutrition Information per Serving: calories: 180, total fat: 5.7g, saturated fat: 0.57g, % of calories from fat: 28, % of calories from saturated fat: 3, protein: 19g, carbohydrate: 15g, cholesterol: 34mg, dietary fiber: 3g, sodium: 472mg.

         
    Marmalade recipe

     

    Making marmalade is pure self-indulgence for me. Nobody else in our house likes it, but I love the zesty tang of marmalade on hot buttery toast. Maybe the taste for it is peculiar to the English – peculiar taste buds we must have to like marmite too with its salty bite. Anyway a few times each winter I make a batch of marmalade, sell a few jars at the market and keep the rest to last me till next year. My parents also like it when they visit. I tried a new mixture of fruits yesterday, adding a couple of limes and tangerines to the usual orange, grapefruit and lemon. True marmalade is made with Seville oranges, a sour variety grown especially for the English marmalade market, but I haven’t ever found any out here in South Africa, so have to mix our sweet oranges with the sourer lemons and grapefruit to get the requisite zingy flavour. When I tried with just oranges, I got a rather dull, sweet orange jam, that I christened Mellow Marmalade – fine for soothing the troubled tastebuds but not very stimulating. My marmalade production is still in the experimental stages, each batch turning out different, so I have to think up appropriate adjectives to describe the flavour, to remember which is which. It might help the research process if I remembered to write down what I did each time...but I prefer the random element of surprise when it comes to tasting the results, so maybe I never will. Yesterday’s batch is going to be called Fragrant Citrus Medley – the limes give it an extra hint of perfume, and keep the zing alive! Here is the recipe I use as a basic guide, provided by my mother, who also makes her own supply. Three Fruit Marmalade Recipe 2 grapefruit 2 lemons 3 oranges 4 pint/2 litres water 3 Ѕ lbs/1.6kg sugar (if you use sour Seville oranges you need more sugar - 5lbs) Wash the fruit, scrubbing the skins. Cut the fruit and rind into shreds, however thick you like your peel in the finished marmalade. Remove any very pithy bits and pips. Usually one should tie these in muslin and cook with the fruit, to get the most pectin available, then remove the whole package pips and all . I haven’t bothered the last cuople of times and the marmalade still seems to set. Put the fruit and water into a large pan (preferably thick bottomed) and bring to the boil, then simmer gently for 1-2 hours until the rind is tender. Add the sugar off the heat and stir till it dissolves. Don’t let the marmalade boil again till it has dissolved. Boil briskly for about 30 minutes. Test for doneness by putting a drop on a cold plate. If it forms a light skin that wrinkles when you push your finger through it is done. Keep testing every five minutes if not. The bubbles also change to be slower, larger rolling bubbles when it is ready. Ladle into hot sterilised jars and seal. If you would like to try my variation on the fruit mixture, substitute two or three limes for one of the grapefruit and two tangerines for one of the oranges. Any citrus fruits can be made into marmalade. My next experiment is going to include kumquats – we have a small tree here and none of the family really like that sweet/sour explosion on the tastebuds when you bite into them, except me and I can’t eat a whole treeful myself! Happy marmalade-making! Copyright 2006 Kit Heathcock

         
    Meals can be easy healthful and budget wise

     

    Short of time? Got a thick waist or a thin wallet? Let eggs come to the rescue. Most egg dishes are quick and easy enough for kitchen novices to prepare. And, to help you slim down, eggs are nutrient dense. They contain a good proportion of needed nutrients compared to their calorie count -; 75 in a Large egg. In addition to their high-quality protein and a wide assortment of other nutrients, eggs are good to excellent sources of choline (for memory development) and riboflavin (for producing energy). The lutein and zeaxanthin in egg yolks help reduce risk of blinding eye diseases. Eggs are also one of the best buys among protein foods. To compare the price of eggs with those of other protein sources, keep in mind that a pound of Large eggs is two-thirds of a dozen. Since one egg equals one ounce of lean meat, you can use eggs to stretch more costly protein foods or all by themselves to provide a meal's worth of protein. Comforting for breakfast and handy for lunch, simple-to-prepare eggs are also a good dinner choice. Just pick a dish and, within minutes, you can serve a nutritious, inexpensive meal any time of day. Easy Herb and Veggie Poach 4 servings 3 cups chopped fresh broccoli florets (about 10 oz.) OR 1 pkg. (10 oz.) frozen chopped broccoli 1/2 cup chopped sweet red pepper 1/2 cup chopped onion 3 tablespoons water 1 tablespoon garlic-herb pasta sauce seasoning mix 4 thin slices tomato 2 English muffins, split and toasted 4 poached eggs* 1/2 to 1 cup (2 to 4 oz.) shredded low-moisture part-skim mozzarella cheese In small saucepan, stir together broccoli, pepper, onion, water and sauce mix. Cover and cook over low heat just until crisp-tender, about 5 to 8 minutes. Place 1 tomato slice on each muffin half. Top with about 1/2 cup of the cooked vegetables, 1 poached egg and 2 tablespoons to 1/4 cup of the cheese. *To poach: In saucepan or deep omelet pan, bring 2 to 3 inches of water to boiling. Reduce heat to keep water gently simmering. Break cold eggs, 1 at a time, into custard cup or saucer or break several into bowl. Holding dish close to water's surface, slip eggs, 1 by 1, into water. Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 5 minutes. With slotted spoon, lift out eggs. Drain in spoon or on paper towels and trim any rough edges, if desired. Nutrition information per serving of 1/4 recipe: 242 calories, 10 gm total fat, 223 mg cholesterol, 520 mg sodium, 427 mg potassium, 21 gm carbohydrate, 17 gm protein and 10% or more of the RDI for vitamins A and C, riboflavin, calcium, phosphorus, iron, dietary fiber.

         
    Mess free cooking with slow cooker liners

     

    Good news for anyone tired of soaking and scrubbing a slow cooker. New liners make cleanup a snap. Simply line the slow cooker bowl and cook. The liners, which fit round and oval cookers, provide a barrier between the inside of the slow cooker and your food. Once the slow cooker has cooled, simply toss the liner. Slow Cooker Liners make even messy recipes easy. Try this cheesy Slow Cooker Baked Ziti. Add all the ingredients together before you head out for the day and by evening, dinner will be waiting for you. SLOW COOKER BAKED ZITI Prep Time: 20 minutes Cook Time: 6 hours Makes: 6 to 8 servings 1 Reynolds® Slow Cooker Liner 1 pound ground beef 1 medium onion, chopped 2 teaspoons dried Italian seasoning 1/2 teaspoon salt 2 jars (about 25 oz. each) pasta sauce 1 container (15 oz.) ricotta cheese 2 cups (8 oz.) shredded mozzarella cheese 1 cup grated Parmesan cheese 1 box (16 oz.) ziti pasta, uncooked Open slow cooker liner and place it inside a 5- to 61/2-quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl. Brown ground beef and onion in a large skillet over medium-high heat, stirring occasionally, until beef is no longer pink. Stir in Italian seasoning and salt to evenly coat meat and onions. Stir in pasta sauce. Set aside. Mix the ricotta cheese, 1 cup mozzarella cheese and Parmesan cheese in a medium bowl. Spoon 2 cups of the meat sauce into the lined slow cooker bowl; top with 2 cups uncooked ziti pasta. Drop half of the cheese mixture, by rounded tablespoons, over ziti, spreading to cover ziti using back of spoon. Layer with 2 cups meat sauce, the remaining ziti and the remaining cheese mixture. Top with the remaining meat sauce, completely covering all the ziti and cheese mixture. Place lid on slow cooker. Cook on Low for 6 to 7 hours or on High for 4 to 5 hours or until ziti is tender. Carefully remove lid to allow steam to escape. Sprinkle with remaining 1 cup mozzarella cheese; let stand 10 minutes until cheese is melted. Serve food directly from lined slow cooker. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

         
    Mix and mingle appetizer buffet

     

    Entertain your guests by serving bite-size party foods that allow them to freely mix and mingle while nibbling on easy-to-eat finger foods. Cheese & Spinach Pinwheels 12 oz. (1-1/2 c.) sour cream 1 c. (4 oz.) shredded Cheddar cheese 1/2 c. chopped pitted ripe olives 1 (10-oz.) pkg. frozen chopped spinach, thawed, well drained 1 (8 oz.) can water chestnuts, drained, chopped 1/8 tsp. salt 1 T. finely chopped onion 1/2 tsp. finely chopped garlic 1 tsp. Louisiana hot sauce 6 (10-inch) flour tortillas In a medium mixing bowl, combine sour cream, cheese, olives, spinach, water chestnuts, salt, onion, garlic and hot sauce; stir together until all ingredients are well combined. Spread approximately 1/2 cup of spinach mixture on each tortilla. Roll up tortillas tightly and wrap individually in plastic wrap. Refrigerate until firm (at least 2 hours). To serve, remove plastic wrap and cut each rolled tortilla into 10 slices. Yields 5 dozen pinwheels. Hot Pepper Cheese Dip served with Tortilla Chips 1 (8 oz.) pkg. cream cheese, softened 1 c. sour cream 2 c. (8 oz.) shredded Monterey Jack with Jalapeno cheese 1/4 c. chopped ripe olives 1 (2 oz.) jar diced pimiento, drained 1 T. thinly sliced green onion In a small mixer bowl, combine cream cheese and sour cream. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes). Stir in (by hand) shredded cheese, chopped olives, diced pimiento and sliced green onion. Cover and refrigerate for a minimum of 2 hours to allow flavors to develop. Serve with tortilla chips. Yields a scant 4 cups of dip. Marinated Antipasto Platter Marinade: 1/2 c. olive or canola oil 1/2 c. white wine vinegar 2 T. country-style Dijon mustard 1 T. honey 1/8 tsp. salt 1/2 tsp. coarsely ground black pepper 1 tsp. dried basil leaves 1 tsp. dried parsley 1/4 tsp. dried oregano leaves 1 tsp. minced garlic Antipasto: 2 c. canned whole mushrooms, drained 1 pt. cherry tomatoes 1 med. green bell pepper, cut into 1/4-inch strips 1 (5.75-oz.) can pitted ripe colossal olives, drained 1/3 lb. thinly sliced roast beef, each slice cut into 1-inch strips, rolled up and fastened with a wooden pick 2 (6-oz. each) jars marinated artichoke hearts, drained 1 (11.5-oz.) jar peperoncici (pickled peppers), drained 1/2 lb. Provolone or Mozzarella cheese, cut into 1/2-inch cubes 1/4 lb. thinly sliced salami, rolled up and fastened with wooden picks Prepare marinade in a medium bowl by stirring together oil, vinegar, mustard, honey, salt, pepper, basil, parsley, oregano and garlic. Place each of the following ingredients in their own separate container: mushrooms, tomatoes, green peppers, olives and roast beef. Pour approximately 1/4 cup of marinade into each container; stir to coat. Cover containers and refrigerate, stirring occasionally, for a minimum of 4 hours (best if allowed to marinate overnight). To serve, drain marinade from vegetables, olives and roast beef and arrange on a lettuce-lined platter with artichokes, peperoncici, cheese and salami. Yields 16 servings. Vegetable Platter served with Pineapple Pepper Dip 1 c. chopped assorted bell peppers (red, green and yellow) 1 c. sour cream 1 (8 oz.) pkg. cream cheese, softened 1 (8 oz.) can crushed pineapple, well drained 1/8 tsp. salt 2 T. coarsely chopped fresh cilantro or parsley 2 T. thinly sliced green onion 2 tsp. finely chopped seeded jalapeno pepper 1 tsp. grated lime peel 1 tsp. lime juice Platter of assorted fresh vegetables (see Recipe Note) In a small mixer bowl, combine chopped bell peppers, sour cream, cream cheese, crushed pineapple, salt, cilantro, green onion, jalapeno, grated lime peel and lime juice. Beat at medium speed, scraping the bowl often, until well mixed (1 to 2 minutes). Cover and refrigerate for at least 1 hour before serving. Serve with a platter of fresh vegetables sticks. Recipe yields a generous 3 cups of dip. <> Recipe Note: Choose from the following list of fresh vegetables to serve with dip: celery sticks, carrot sticks, broccoli, cherry tomatoes, cauliflower, bell pepper strips, cucumber slices, radishes, asparagus spears, zucchini sticks or slices, snow peas. Sweet & Sour Meatballs Meatballs: 1 lb. lean ground beef 1 (12-oz.) pkg. spicy-bulk pork sausage 1/2 c. dry bread crumbs 1/2 tsp. dry mustard 1 lg. egg, lightly beaten 1 T. soy sauce Sauce: 1 (20-oz.) can pineapple chunks in unsweetened juice, drained, reserve juice 2 T. firmly packed brown sugar 1 T. cornstarch 1/2 tsp. ground ginger 1 T. soy sauce 2 T. cider vinegar 2 med. green bell peppers, cut into 1-inch pieces In a large bowl, combine ground beef, pork sausage, bread crumbs, mustard, egg and soy sauce. Shape into 1-inch balls. Place meatballs on a 15x10x1-inch baking pan. Bake in a 350F (175C) preheated oven for 15 to 20 minutes or until browned. Meanwhile, in a 1-quart saucepan, combine reserved pineapple juice, brown sugar, cornstarch, ginger, soy sauce and vinegar. Cook over medium heat, stirring occasionally, until mixture is thickened and bubbly (4 to 6 minutes). Increase heat and boil for 1 minute, stirring constantly; remove from heat. In a 2-quart casserole, place baked meatballs, pineapple chunks, green pepper and sauce; stir gently to coat. Cover and bake for 10 to 15 minutes or until green peppers are crispy tender. Serve in a chafing dish with wooden picks. Yields 5 dozen meatballs. Fruit Platter served with Peanut Butter & Honey Dip 1/2 c. creamy peanut butter 1/4 c. whole milk 1 c. sour cream 2 T. honey 1 tsp. ground cinnamon Platter of assorted fresh fruit (see Recipe Note) In a medium bowl, stir together peanut butter, milk, sour cream, honey and cinnamon. Blend until smooth. Use as a dip for fresh fruit. Dip may also be used as a spread for crackers, bagels, toast or bread. Store refrigerated. Yields 1-1/2 cups. <> Recipe Note: Choose from the following list of fresh fruit to serve with dip: whole or halved strawberries, sweet cherries, pineapple chunks, orange wedges, kiwi slices, melon balls or slices (cantaloupe, watermelon, honey dew), red and green seedless grapes, mandarin orange segments, papaya wedges. Honey-Glazed Snack Mix 5 c. bite-size crispy corn cereal squares 3 c. miniature pretzels 2 c. pecan halves 1/2 c. butter or margarine, melted 1/2 c. honey In a 15x10x1-inch baking pan combine cereal, pretzels and pecans; set aside. In a small bowl, stir together butter and honey until well mixed. Pour honey mixture over cereal mixture; stir until well coated. Bake in a 300F (150C) preheated oven for 10 minutes; stir. Continue baking for an additional 10 to 15 minutes or until cereal is glazed and honey mixture is absorbed. Immediately transfer snack mix on waxed paper and allow snack mix to cool completely. Store in a tightly covered container. Yields 32 (1/4 cup) servings. For detailed information on how to successfully plan an appetizer buffet, read the following article, "How to Plan a Party That's Enjoyed by All" at Bedrock Press - bedrockpress/archives-classes/2004/11-2004.html Copyright ©2005 Janice Faulk Duplantis

         
    Mojitos offer a taste of sophistication

     

    When you're entertaining, say sophisticates, Mojitos should be on your list. This refreshing cocktail of lime, mint and rum, which hails from Cuba, is the rage from coast to coast and everywhere in between. The mojito has been called the new cosmo. "Of course, being a Latina, I am familiar with the mojito," said Carolina Buia, co-author, "Latin Chic: Entertaining with Style and Sass" (HarperCollins). "It is a favorite among socialites and designers," she continued. "When we went to shoot our photos for 'Latin Chic,' the mojito was the 'it' cocktail everywhere." The "mojito," which means "to cast a little spell," has its roots in Cuba and rose to fame with the development of Bacardi rum on the island. "Good mint is essential for a great mojito," said Dennis Dalponte of Dalponte Farms, where he grows mint and has seen demand increase in the past two to three years. One secret to a great mojito is muddling the mint and the lime. Muddling refers to combining ingredients in the bottom of a cocktail glass with an instrument that looks like a small baseball bat. It extracts the great oils and flavors of both. If you don't have a muddler, use the back of a spoon. Further evidence of this cocktail's star-spangled status: The mojito plays a role in the new "Miami Vice" movie. Mojito 12 fresh spearmint leaves 1/2 lime 2 Tbsp. simple syrup (mixture of 2 parts sugar to 3 parts hot water, chilled) or just sugar 11/2 oz. Bacardi rum Club soda Muddle mint leaves and lime in tall glass. Cover with simple syrup or sugar and fill glass with ice. Add rum, top off with club soda and stir well. Add crushed ice to tall glasses when ready to serve. Garnish glass with lime wedge and sprigs of mint. Note: Can also be made by the pitcher.

         
    Mouthwatering organic vegetarian salad

     

    Ingredients: Two hard-boiled organic or local eggs (optional if you’re vegan or too impatient) Organic bacon bits alternative 2 organic hearts of romaine Organic shredded cheese or cheese alternative (your choice; either yellow or orange cheeses are great) 2 vegetarian breaded chicken patties 2 organic tomatoes 1 organic red pepper Organic croutons Bring a small saucepan of water to a boil. Meanwhile, thoroughly rinse romaine hearts, then pat them dry with a towel. Tear off any brown areas to compost them, then bunch the romaine with your hand and cut it into horizontal slices, working from the tip to the butt. Repeat for second heart of romainepost the butts. Dice tomatoes and red pepperspost the tomato core and red pepper cap and innards. While you’re chopping, reflect upon a quote from Thich Nhat Hanh: “We have to eat happy eggs from happy chickens.” When the water boils, gently drop in eggs. Boil for three minutes or until they’re hard-boiled. Meanwhile, spread the sliced romaine hearts evenly between two plates. (This serves two, in case you haven’t already guessed.) Cook the vegetarian chicken patties according to package directions, either in the microwave if you’re super hungry and need to eat soon, or in the oven if you want them to be more crunchy. (Of course, if you cook them in the oven, make that the first step before boiling the eggs.) Cut the patties into slices when they’re done, then arrange the slices on each plate of romaine. Rinse the eggs under cold water until they’re cool enough to handle. Chop the eggs, or use an egg slicer and pretend it’s your least favorite politician’s head. Sprinkle organic bacon bits alternative, cheese or cheese alternative, red peppers, tomatoes and croutons evenly onto each salad. Actually, don’t do it evenly--sneak just a few more goodies onto your salad. You can use pre-packaged organic croutons, or you may be able to find crunchy organic or local baguette chips that you can crumble onto the salad. And if you’re in a pinch, you can simply crumble some organic crackers or tortilla chips that you may already have on hand. The organic produce you use in this hearty salad is as limitless as your imagination. You can also try diced cucumber, shredded carrots, sugar snap peas--the list goes on and on. This organic salad is really great with organic thousand island dressing. Or try mixing organic ranch and organic French dressing! Chow down!

         
    Multi grain pastas provide delicious ways to add whole grains to your diet

     

    Say good-bye to grit. Replacing regular pasta with a whole grain variety no longer means sacrificing great taste. The new generation of multi-grain pastas offers whole grain nutrition with delicious taste and texture. "Whole grains are critical to a balanced, healthy diet, as evidenced by the FDA's new dietary guidelines," said Lisa Sasson, a clinical assistant professor at New York University's Department of Nutrition, Food Studies and Public Health. "The good news is that health-conscious parents have more ways to incorporate whole grains into their families' diets. Multi-grain pasta, which is versatile and economical, is ideal for consumers who want to prepare quick and nutritious meals that even kids will love." Containing more than 80 percent whole grains, one serving of the multi-grain pastas from Mueller's, Golden Grain and Heartland provide 100 percent of the USDA daily recommendation of whole grains and are certified by the American Heart Association. Available in penne, rotini and spaghetti shapes, their subtle toasty and nutty taste complements both white and red sauces. Here are some ways to enjoy them: Spinach Rotini Salad 12 oz Mueller's, Golden Grain or Heartland Multi Grain Rotini 4 oz fresh baby spinach 1/2 cup Parmesan cheese 1/2 cup Italian dressing 3/4 cup tomatoes, diced 4 oz regular or turkey pepperoni, julienned 8 oz cheddar cheese, shredded salt and pepper to taste Cook rotini per package directions. Rinse with cold water and drainbine all remaining ingredients in a large mixing bowl. Add pasta and mix well. Confetti Penne Pasta 12 oz Mueller's, Golden Grain or Heartland Multi Grain Penne 1/3 cup olive oil 1 Tbsp chopped garlic 3/4 cup red bell pepper, diced 3/4 cup celery, diced 1 cup fresh mushrooms, sliced 2 tsp lemon pepper seasoning 2 cups broccoli florets, cut small and cooked 1 lb cooked boneless, skinless chicken breast, diced 1 cup chicken broth Cook penne per package directions. Drain, cover and set aside. In large skillet, heat oil and add garlic, red pepper, celery, mushrooms and lemon pepper seasoning. Cook until tender, about 5 minutes. Add cooked pasta, broccoli, chicken and broth to skillet. Toss to heat through and serve immediately. Baked Spaghetti Supper 12 oz Mueller's, Golden Grain or Heartland Multi Grain Spaghetti 1/3 cup olive oil 3 cloves garlic, minced or 1 tsp garlic powder 1 medium onion, chopped 2 bell peppers, chopped 1 Tbsp dried basil 6 cups tomato spaghetti sauce 1/2 lb cooked turkey sausage, sliced 2 cups Mozzarella cheese, shredded 1 cup Parmesan cheese, grated Cook spaghetti according to package directions. Drain, cover and set aside. Preheat oven to 350єF. Heat oil in large skillet on medium heat. Add garlic, onion, peppers and basil. Saute 3 minutes. Add sauce and sausage. Simmer 5 minutes. Spread 1 cup of the sauce mixture into bottom of a 13" x 9" baking dish. Layer half of the spaghetti, half of the remaining sauce mixture, 1 cup Mozzarella cheese and 1/2 cup Parmesan cheese. Repeat layering. Bake for 15-20 minutes. Let stand 10 minutes before serving. Multi-Grain Spinach Rotini Salad

         
    Mutually beneficial partnerships require unique corporate gifts

     

    A unique corporate gift like smoked sockeye salmon is well received for its’ taste, and it is a classy gift too. Alaska smoked salmon is a gourmet gift that some people would not normally purchase for themselves. It is remarkably affordable and a healthy alternative to chocolate. Encouraged people achieve the best; dominated people achieve second best; neglected people achieve the least. – Author Unknown Very few businesses stand completely alone. Partnerships are developed that utilize individual business strength to enhance the overall effectiveness of each. A manufacturer might link with a distribution firm allowing both to benefit financially from the shared arrangement. This may be one of the best reasons to consider a unique corporate gift that acknowledges and celebrates the mutually beneficial relationship. A smoked salmon gift box lets your business partner know that you recognize and value a partnership that has allowed the targeted growth your company needs. Such a unique corporate gift is a well received symbol of respect and honor. Each smoked salmon gift box is crafted with a natural cherry finish and the utmost in craftsmanship. A salmon is artistically inlayed in the wood and the result is an executive gift that includes 8 ounces of the finest Smoked Copper River sockeye salmon fillets. Your business partners will long remember your generosity and good taste. Such a gift lets your partners understand something important about you and your business - you exercise great care in both integrity and respect. You have partnerships with people on your management team, peripheral business partners, customers and other inner office staff. Your business can not maintain optimal function without these team members participating in assisting in the success of your company. Any of these partners can be considered potential recipients of a value priced smoked salmon gift box. The following recipe using smoked salmon may be used as an added personal touch when presenting this unique corporate gift to clients, staff or partners. Appetizer Salmon Dip 1/6 cup extra Virgin olive oil 1 red onion, chopped 1/2 green pepper, chopped 1 cloves garlic, minced 1 cups heavy cream 2 scallions, chopped 1/4 cup fresh parsley, sliced 1/2 teaspoon dried basil 1/2 teaspoon dried thyme 1 teaspoon salt (or salt substitute) 1 teaspoon course black pepper 1/2 teaspoon white pepper Ѕ teaspoon hot chili sauce 8 oz. Smoked Salmon, chopped Heat the oil in large saucepan. Sautй the garlic, onions, and green pepper for about 10 minutes, until the vegetables soften. Reduce heat, pour in cream and slowly bring to a simmer. Stir in the scallions, parsley, basil, thyme, and continue to simmer until the sauce has thickened and reduced by a quarter. Add the Salmon, and chili sauce and let cook for an additional 5 minutes. Then serve to your grateful guests. Our smoked salmon gift boxes are packed without using preservatives and are fully ready to eat with a smoked flavor that will get noticed and remain a topic of conversation for time to come. It may, in fact, be the best received gift you have ever given. Each individual you work with would love to have confirmation that their efforts are noticed and appreciated. Well timed and unique corporate gifts like smoked salmon may result in a renewed and energized workplace. You shouldn’t be surprised if productivity rises due to improved morale.

         
    My special blueberry muffins

     

    This is my special blueberry muffin recipe that I created over 30 years ago and I like it so much that I have never stopped using it, it has a magnificent flavor and a wonderful texture, the freshness life of this muffin is about 4days but if frozen it will last for months. The part that I like about this muffin is that it is very versatile, you can use any kind of fruit in it besides blueberries, for example you can use cranberries, raspberries, apples, and if you add some solid pack pumpkin with seasonings you have pumpkin muffins and so on, let your imagination run away with you. OK, here is the recipe. You know that all ingredients should be room temperature. 12 medium eggs 2 teaspoons salt 2 cups oil (not peanut oil) 5Ѕ tablespoons baking powder 3Ѕ cups sugar 3 cups milk or water 8 cups flour 2 to 3 cups blueberries (frozen or fresh) In a 5 quart mixing bowl place your eggs, salt, oil, using a paddle mix slowly until blended then add sugar and baking powder, and continue mixing on slow speed then add water or milk and add flour slowly, when all flour is added scrape the sides of the bowl and mix until smooth, remove bowl from mixer and place 2 or 3 cups of blueberries in the mixture and blend in by hand (frozen blueberries preferred) dip out into lined muffin pans. Bake for 25 to 30 minutes in convection oven and 35 to 40 minutes in regular oven at 350 degree preheated oven. This recipe makes 2 Ѕ dozen large muffins.

         
    Never too young to enjoy california avocados

     

    Just like adults, most children can benefit from getting at least five servings of colorful fruits and vegetables every day; many children, however, fall short. A study published in the Journal of the American Dietetic Association reported that 23 to 33 percent of infants and toddlers studied did not even get a single serving of fruit in a day. Most children need to more than double their daily intake of fruits and vegetables. Keeping your kitchen stocked with a wide variety of produce, including fresh California avocados, is one way to get children to increase their daily consumption of fruit. Incorporating California avocados into your children's diet is a great way to give them a healthy start. This delicious fruit is not only great tasting, but easy to prepare. A single serving of California avocado (about 1/5 of a medium avocado or about two tablespoons mashed) is 55 calories and contributes essential fatty acids, vitamins, minerals, fiber and phytonutrients. The American Academy of Pediatrics recommends that solid foods may be introduced to infants between four and six months of age; and that for the first year foods be mashed or pureed. For a quick snack, just mash a California avocado with a spoon and feed directly to baby. When you are introducing avocados to older children you can offer it with other foods or alone as a great - tasting snack. Just remember, children often refuse to eat new foods, but persistence with fruits and vegetables will pay off with a healthy diet for your child. For older children, you can try this easy and delicious recipe, featuring California avocados: Pick Up Sticks Recipe provided by the California Avocado Commission. For more healthy recipes online, visit 5aday. org or avocado. org. Ingredients: 12 long, thin pretzel sticks 1/4 ripe California avocado, seeded, peeled and cubed 6 oz 75% light Cheddar cheese, cut into twelve 1/2 - inch cubes 1/2 large red apple, cored and cubed 12 red grapes Instructions: Cube avocado and apple. Use a wooden skewer to poke holes in avocado, apple and grape. Using a pretzel stick as a skewer, thread on one grape, one cheese square, one apple cube and one avocado cube. Repeat process making 12 "Pick Up Sticks." Serves 3 Nutrition information per serving: calories: 212, total fat: 7.7g, saturated fat: 3.3g, % of calories from fat: 32%, % of calories from saturated fat: 14%, protein: 19g, carbohydrates: 17g, cholesterol: 20mg, dietary fiber: 2g, sodium: 402mg

         
     
         
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