Recipe Thread!!

[jenscats5]

Saw this on Everyday Italian today and thougt it would be nice for summer.....If you don't like or can't get swordfish, substitute any other white fish - but watch grilling it if it's flaky, cuz it'll fall apart....

Swordfish with Citrus Pesto

Yield: 4 servings

Citrus pesto:
1 bunch fresh basil, stemmed (about 3 cups)
1/2 cup pine nuts, toasted
1 clove garlic
1 lemon, zested and juiced
1 orange, zested and juiced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1 cup grated Parmesan (I think you can eliminate this entirely)

Swordfish:
4 (6-ounce) swordfish steaks
Extra-virgin olive oil
Salt and freshly ground black pepper

Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the swordfish fillets with olive oil and season with salt and pepper. Grill the swordfish about 3 to 4 minutes on each side for a 1-inch thick fillet.

Transfer the grilled swordfish to serving plates, top with the citrus pesto, and serve.

 

[jenscats5]

Awesome Marinade for Steak

2 Tblsp. Balsamic Viniagrette
1 Tblsp. Heinz 57
2 garlic cloves, minced
Couple dashes Worcestershire sauce
Salt & Pepper

Place steaks in a plastic bag & pour marinade over. Seal bag & refrigerate until time to grill steaks.

Simmer remaining marinade for 5-10 minutes to use as a sauce.....

 

[sbt2082]

3/4 cup egg substitute
1 tablespoon chopped fresh basil
1 roma tomato, diced
1 ounce crumpled feta cheese

Spray a large nonstick skillet with cooking spray and heat over medium-low heat. Add egg substitute and cook over medium-low heat. Gently lift cooked edges and tilt the pan to allow liquid egg substitute to flow under cooked portion. Continue this until all liquid portion of egg is gone. Gently flip cooked egg with wide spatula and place basil, diced tomatoes and feta cheese over half of the omelet. Fold omelet over and heat through.

 

[Lady Viking]

Awesome Marinade for Steak

2 Tblsp. Balsamic Viniagrette
1 Tblsp. Heinz 57
2 garlic cloves, minced
Couple dashes Worcestershire sauce
Salt & Pepper

Place steaks in a plastic bag & pour marinade over. Seal bag & refrigerate until time to grill steaks.

Simmer remaining marinade for 5-10 minutes to use as a sauce.....

I´m going to try this next time when we´ll grill steaks. I was going to ask you recipe for marinade, but didn´t have to Is Heinz 57 normal ketchup?
I bought mushrooms today, do you have ideas for low fat filling for them?

 

[jenscats5]

I´m going to try this next time when we´ll grill steaks. I was going to ask you recipe for marinade, but didn´t have to Is Heinz 57 normal ketchup?
I bought mushrooms today, do you have ideas for low fat filling for them?

Heinz 57 is sort of like a combination of ketchup/BBQ sauce/hot sauce....if they don't sell Heinz 57 there, use a dash of ketchup/BBQ sauce/hot sauce + maybe a little apple cider vinegar.

You can always saute the mushrooms to have with the steak, otherwise you can shred up some crab meat or imitation crab meat, toss it with 1-2 tblsp. of FF mayo, dash of bread crumbs, spices (salt, pepper, etc), minced veggies (onion, celery, bell pepper); mix all this together, stuff into mushrooms & bake for 20-30 mins at 350 degrees.....

 

[Aries13]

I´m going to try this next time when we´ll grill steaks. I was going to ask you recipe for marinade, but didn´t have to Is Heinz 57 normal ketchup?
I bought mushrooms today, do you have ideas for low fat filling for them?

Mushroom filling :

I always use low fat feta, Lf mayo or miracle whip, chives, and tiny pieces of ham or turkey bacon , ww bread crumbs, little bit of lemon juice, olive oil, mrs.dash...... can also use lf or ff cream cheese instead of feta.

 

[Lady Viking]

thanks ladies

 

[jenscats5]

Mushroom filling :

I always use low fat feta, Lf mayo or miracle whip, chives, and tiny pieces of ham or turkey bacon , ww bread crumbs, little bit of lemon juice, olive oil, mrs.dash...... can also use lf or ff cream cheese instead of feta.

Ooooh....now that sounds really good!!

 

[WoNderWoMan25]

Salmon Burgers with Peach Salsa

Servings | 4
Preparation Time | 25 min
Cooking Time | 8 min
Level of Difficulty | Easy


Ingredients
2 large peach(es), diced
1 small jalapeno pepper(s), cored, seeded and finely chopped (do not touch seeds with your bare hands)
1 tsp fresh lemon juice
1 1/2 tsp sugar
1/8 tsp table salt
2 Tbsp cilantro, fresh, chopped
14 3/4 oz canned salmon, red, drained, broken into small chunks
1 medium scallion(s), finely chopped
2 1/2 tsp lemon zest
1 large egg(s), beaten
1/4 tsp black pepper
3 1/2 Tbsp dried bread crumbs, whole-wheat variety


Instructions
To prepare salsa, combine peaches, jalapeno and lemon juice in a medium bowl; add sugar and mix well. Stir in salt and cilantro and toss gently to mix; set aside.


Preheat grill.


To prepare burgers, mash salmon bones with the back of a fork. Combine salmon, scallion, lemon zest, egg, black pepper and bread crumbs in a medium bowl; mix well. Shape salmon mixture into four 1-inch-thick patties.


Gently place burgers in a grill basket or on a grill rack and grill at medium-high heat for 3 to 5 minutes. Flip burgers and grill until golden brown on both sides, about 3 minutes more. Serve salmon burgers with peach salsa on the side. Yields 1 burger and about 1/2 cup of salsa per serving. (Note: The burgers can be broiled instead of grilled, if desired. Coat a broiler rack with cooking spray, preheat broiler and broil 4 inches from the heat for 2 to 3 minutes per side.)

 

[Roonytunes]

Chicken Salad Recipe (from David Kirch's site):

2 dashes hot pepper sauce
1 teaspoon fresh parsley finely chopped
2 tablespoons chicken stock or low-fat, low sodium chicken broth
2 teaspoons dijon mustard
1 tablespoon sliced almonds coarsely chopped
1/4 cup celery coarsely chopped
4 ounces chicken breast(s) cubed

In a medium - mixing bowl, add chicken, celery, and almonds and mix together.
Whisk Dijon mustard and chicken stock and hot pepper sauce until well blended. Combine mustard mixture to chicken and mix well.

Add salt and pepper to taste.