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Healthing up your Labor Day burgers and fries with Everyday Health’s Recipe Rehab

recipe-rehab-burger

This week, Chefs Laura Vitale and Jet Tila remake the Stellar family’s favorite burgers and fries. I hope this inspires you to health up your Labor Day grilling party plans. I loved how Chef Jet added seasonings and flavor to his turkey patties and baked the patties in the oven. And adding feta? Wow!

I wasn’t as thrilled that Chef Laura was frying her lean sirloin burgers in a pan. And her food seemed to lack seasoning – just salt and pepper on both the fries and the burger. So it was no surprise that…well, I’m not going to tell you who won. Instead, you can watch Chef Laura and Chef Jet battle it out below. Or watch them individually rehab their burgers and fries – Chef Laura here and Chef Jet here – and decide for yourself.

Picture and video courtesy of Everyday Health.

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Posted on August 29, 2012 in Featured and tagged as , ,

Labor Day grilling: Tequila-Glazed Grilled Chicken Thighs

Tequila-Glazed-ChickenEven though school has started for many of us, that doesn’t mean that grilling season is over – especially with Labor Day just around the corner! That’s why you should check out Cooking Light Way To Cook: Grilling. This  cookbook features more than 400 full-color how-to images illustrating a variety of healthy grilling techniques and over 125 recipes. I’m sure you’ll find some that are perfect for parties, weekend or even school night grilling.

Tequila-Glazed Grilled Chicken Thighs

From Cooking Light Way To Cook: Grilling

Yield: 6 servings (serving size: 1 thigh)

Start the grilling over direct heat to get good grill marks and charred bits, and then move to indirect heat to gently finish the cooking.  Serve with lime wedges.

Ingredients:

  • 1 1⁄2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 3⁄4 teaspoon kosher salt
  • 1⁄4 teaspoon chipotle chile powder
  • 6 bone-in chicken thighs (about 2 pounds), skinned
  • 3⁄4 cup pineapple juice
  • 1⁄3 cup tequila
  • 1⁄4 cup honey
  • 2 teaspoons cornstarch
  • 2 teaspoons water
  • 2 teaspoons grated lime rind
  • 3 tablespoons fresh lime juice
  • 1⁄4 teaspoon crushed red pepper
  • Cooking spray
  1. Preheat grill to medium-high heat using the burners on both sides of your grill. After preheating, turn the left burners off and leave the right burners on.
  2. Combine first 4 ingredients in a small bowl. Rub evenly over chicken.
  3. Combine pineapple juice, tequila, and honey in a small saucepan; bring to a boil. Cook until reduced to 3⁄4 cup (about 10 minutes). Combine cornstarch and 2 teaspoons water in a small bowl, and stir well. Add cornstarch mixture to juice mixture, stirring constantly with a whisk. Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat, and stir in lime rind, 3 tablespoons lime juice, and red pepper.
  4. Place chicken on grill rack coated with cooking spray over right burners (direct heat). Cover and grill 5 minutes on each side, basting occasionally with juice mixture. Move chicken to grill rack over left burners (indirect heat). Cover and grill an additional 5 minutes on each side or until done, basting occasionally.

Nutritional information

  • Calories 241
  • Fat 7.6g (sat 2.1g, mono 2.8g, poly 1.7g)
  • Protein 18g
  • Carbs 17.2g
  • Fiber 0.4g
  • Cholesterol 64mg
  • Iron 1.2mg
  • Sodium 374mg
  • Calcium 19mg

Recipe and picture used with permission.

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Disclosure: Amazon links are affiliate links. A commission may be earned from a referred sale to their website.

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Posted on August 28, 2012 in Featured,Recipes and tagged as , ,

Easy Peasy Caprese #NAKANOSplash

capreseOne of my family’s favorite summer time appetizers is Caprese. Sometimes I think that we grow basil and tomatoes just to have this dish. Traditionally it’s made with red wine vinegar, but I enjoy it with Nakano Rice Vinegar, which I find has a lighter taste and doesn’t overpower the basil, cheese and tomatoes.

This is a simple appetizer to make when you have guests over and not a lot of time to fuss in the kitchen making food. Plus it’s easy enough to make that the kids can help by slicing tomatoes or picking basil leaves. My kids love this dish, though Lucie has a bad habit of not eating the basil. Oh well, just more for me to put on my caprese!

Easy Peasy Caprese

Ingredients;

  • 1 log of Mozzarella (I like the one from Trader Joe’s that says it’s for slicing.)
  • a few tomatoes from the garden or store
  • fresh basil leaves from the garden or store, washed and gently patted dry
  • Nakano Natural Rice Vinegar for splashing
  • olive oil for drizzling
  • salt and pepper

Directions:

  1. Slice the mozzarella up in thin slices. Place slices on a large plate or platter.
  2. Count how many mozzarella slices you have, then cut tomatoes up in thin slices to match that number.
  3. Place tomato slices underneath the cheese slices so they’re directly on the plate or platter.
  4. Cover tomato and mozzarella with basil leaves. If you have small leaves and big slices of tomato/cheese, feel free to use more than one leaf.
  5. Drizzle a little olive oil over the basil leaves.
  6. Next splash on a little Nakano Natural Rice Vinegar.
  7. Season with salt and pepper to taste.
  8. Serve immediately.

Nakano 60-Day SPLASH IT ON, STEP IT UP CHALLENGE – Ends 8/24

Nakano is holding a 60-Day Splash it on, Step it up Challenge on Facebook to encourage their fans to to make healthy lifestyle choices such as eating more vegetables and being more active. Check it out for fun and helpful fitness tips and health features such as a step tracker wrapping around a globe that show you the number of steps you’ve walked.

They’re also offering prizes such as a one-year free gym membership for the first prize winner. (The second prize winner receives six personal training sessions and third prize winner will receive a Nakano workout bag!) It ends on August 24th (this Thursday!) so sign up as soon as possible!

You can also sign up for Mizkan’s enewsletter to be eligible for their Splash for Cash giveaway – a chance to win $150! (Mizkan is the parent company of NAKANO.) Even if you don’t win, you’ll get a terrific enewsletter filled with tips and recipes. I signed up for it months ago and really like it.

Finally, you can connect with NAKANO on Facebook and Twitter.

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Disclosure: Mizkan, the parent company of NAKANO, provided compensation for this post. All opinions and experiences are my own.

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Posted on August 20, 2012 in Featured,Recipes and tagged as , ,

Cookbook review: The Artisan Soda Workshop

Pineapple-Basil

As a healthy food and lifestyle blogger, I’m a bit ashamed to admit that I have an addiction to diet sodas. My current favorites are Coke Zero and Hansen’s Diet Ginger Ale. I try not to consume too much – maybe two to three cans a day. I do like fizzy drinks though, so I attempt to create a healthy balance by drinking flavored seltzer waters from Le Croix instead of diet soda whenever I can.

However, I really should find a healthier alternative to diet soda, which was why I was interested in reviewing, The Artisan Soda Workshop: 75 Homemade Recipes from Fountain Classics to Rhubarb Basil, Sea Salt Lime, Cold-Brew Coffee and Much Much More by Andrea Lynn. The Artisan Soda Workshop is a wonderful little paperback cookbook (it measures 5.8 x 7.4 inches) that is filled with marvelous, fairly healthy soda concoctions that you can make at home. In fact, Many of the recipes are easy enough to make with the kids, too!

Andrea gives you recipes for soda syrups that feature real, wholesome ingredients like fruit and herbs. Just whip up a batch of syrup, add plain seltzer water, and you have soda! Andrea includes favorites like Coke and Dr. Pepper copy cat recipes as well as more exotic fare like Prickly Pear or Mango Chile soda mixes. I also like that she includes Mexican-style Aqua Frescas made from watery fruits like melons  and cucumbers. Many of these recipes would be great to serve at parties for your non-imbibing guests, or as a healthy, refreshing post-workout drink on a hot day.

In addition, what’s great about making your own sodas is that you can control the ingredients and work around any food sensitivities you have. Sure, many of the recipes are sweetened with sugar, but Andrea does use alternative sweeteners, like agave syrup and coconut palm sugar, in some of her recipes. I wish she would have included stevia (liquid or powdered) or maybe featured a half sugar – half stevia recipe. That way people, especially diabetics and people trying to lose weight, could sample more of the recipes. I’m sure you could experiment and substitute stevia for sugar when appropriate.

Luckily, not all the recipes require adding a sweetener. Instead, many, like this one for Pineapple-Basil Syrup, rely on the natural sweetness of fruit juice.

Pineapple-Basil Syrup

Recipe by Andrea Lynn from The Artisan Soda Workshop

Yield: 1/2 cup

Ingredients:

  • 2 cups pineapple juice
  • 12 to 15 basil leaves

Directions:

  1. In a medium, heavy pot, combine the pineapple juice and basil leaves, and bring to a boil over high heat.
  2. Let boil until reduced to 1/2 cup, 10 to 15 minutes.
  3. Remove from the heat and use a fork to remove the basil leaves from the liquid.
  4. Let cool, and refrigerate the syrup in a covered container for up to 5 days.
  5. To make Pineapple-Basil Soda: Stir 2 tablespoons Pineapple-Basil Syrup, or to taste, into 10 ounces (1 1/4 cups) seltzer.

Easy, right? Check out The Artisan Soda Workshop: 75 Homemade Recipes from Fountain Classics to Rhubarb Basil, Sea Salt Lime, Cold-Brew Coffee and Much Much More in paperback or on Kindle. Or you may want to buy a copy for your favorite cook or mixologist. This would make a great stocking stuffer during the holidays or a terrific host/hostess gift, too!

___________________________
Disclosure: I was provided a copy of The Artisan Soda Workshop to facilitate this review. All opinions are my own. Recipe and photograph used with permission.

Amazon links are affiliate links. A commission may be earned from a referred sale to their website.

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Posted on August 17, 2012 in Cookbooks,Featured,Recipes and tagged as

Easy entertaining: Greek Appetizer Flatbread {Sponsored Video}

pizza cutterHave you ever wanted to create a fancy flatbread appetizer for guests or a party, but didn’t have time to make pizza dough before your guests arrived? That’s why a product like Artisan Pizza Crust from Pillsbury is so cool. It helps you create some fun party and every day dinner dishes without all the fuss and time it takes to make pizza dough from scratch. Even better, there are 16 grams of whole grain per serving, so it’s a little guilt free as well.

Check it out here:

You can also use Artisan Pizza Crust from Pillsbury to make Breakfast Pizza, Pear and Gorgonzola Pizza, Chicken Pesto Pizza and more. Just check out Artisan Pizza Crust from Pillsbury recipes here. Or you can use your imagination – and some help from the kids – to make some special artisan pizzas on your own.

Greek Appetizer Flatbread

Recipe provided by Pillsbury

Prep Time 15 Minutes | Total Time 15 Minutes

Makes 6 servings (4 pieces each)

Ingredients:

  • 1 can (13.8 ounces) Artisan Pizza Crust from Pillsbury
  • 2 teaspoons Greek seasoning or dried oregano leaves
  • 3 ounces fat-free cream cheese, softened (from an 8-ounce package)
  • 1 cup baby spinach leaves
  • 1/2 cup thinly sliced red onion
  • 1/3 cup pitted kalamata olives, cut in half
  • 6 cherry tomatoes, cut in fourths

Directions:

  1. Heat oven to 400°F for dark or nonstick pan (425°F for all other pans). Spray 15×10-inch pan with sides with cooking spray.
  2. Unroll dough in pan; starting at center, press dough into 15×10-inch rectangle. Bake 13 to 18 minutes or until edges of crust are golden brown.
  3. In small bowl, stir Greek seasoning into cream cheese; spread over crust. Top with spinach, onion and olives. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. To serve, cut into 6 rows by 4 rows. Top each piece with tomato.

Tips

  • For fresh flavor, top with 1/2 cup chopped cucumber.
  • Chopped or sliced ripe olives can be substituted for the kalamata olives.
  • For even more flavor, sprinkle with tomato-basil feta cheese.
  • Greek seasoning is a blend of oregano, onion powder and parsley. Look for it in the spice section of the supermarket.

Nutrition Information

Per serving:

  • Calories 220
  • Calories from Fat 50
  • Total Fat 6g
  • Saturated Fat 1g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 530mg
  • Total Carbohydrate 33g
  • Dietary Fiber 2g
  • Sugars 5g
  • Protein 8g

______________________
Disclosure: This post has been sponsored by Pillsbury, but all thoughts are my own.

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Posted on August 8, 2012 in Products and Equipment,Recipes and tagged as

Healthy appetizers: Edamame & Broccoli Dip

edamame-dipI recently returned from an editors’ trip to Iowa to learn about soy thanks to the folks at The Soyfood Council. While I was there I had the opportunity to sample many versions of edamame dips and hummus. I’ll be sharing some recipes and what I learned about the benefits of soy foods soon here at This Mama Cooks! On a Diet.

Until then, I wanted to share this edamame-based dip recipe from Chef Anthony Stewart, Executive Chef for the Pritikin Longevity Center & Spa , a private wellness spa and weight loss health program, complete with exceptional fitness trainers, nutritionists and renowned spa treatments. The center boasts experts from health to nutrition and fitness to spa and wellness like Chef Anthony, who has won five gold medals in top culinary competitions for his masterful use of foodstuffs like fresh seafood and tropical fruit from his native Jamaica.

Edamame & Broccoli Dip

Recipe by Chef Anthony Stewart

Serving size 1/2 cup

Ingredients:

  • 1 pound shelled and cooked edamame soy beans
  • 1 pound over-cooked (softened) broccoli florets
  • 3 tablespoons chopped Vidalia onion
  • 1 tablespoon chopped garlic
  • 1/4 cup fat-free sour cream
  • 3 tablespoons fat-free plain yogurt
  • 3 tablespoons freshly chopped basil
  • 1/4 teaspoon freshly ground black pepper

Directions:

  1. In a food processor, puree the edamame beans, broccoli, onion, and garlic for 2 minutes.
  2. Transfer to mixing bowl.  Add sour cream, yogurt, basil, and black pepper. Blend until smooth and creamy.
  3. Add lemon juice to taste.
  4. Serve with vegetable sticks, such as carrots, celery, and jicama, or with whole-wheat low-sodium chips.

This Mama’s tips

  • You can find edamame in the frozen food section or near the fresh sushi at your grocery store.
  • Instead of fat-free sour cream, try fat-free Greek yogurt or pureed silken tofu.
  • Edamame and broccoli dip would also make a terrific sandwich or tortilla rollup spread. Or have it on gluten free toast for breakfast!

Recipe and photo used with permission.

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Posted on August 3, 2012 in Featured,Gluten Free,Recipes and tagged as ,

Make entertaining as smooth as Silk (and get Silk soymilk for a Year!) #Silkology

Silk soy mocktail

At your next party, why not forgo the age old question, “Beer or wine?” and ask, “Coconut, almond or soy?” That’s the idea behind the Silkology Facebook page from the folks at Silk soymilk. They’ve worked with award-winning mixologist, Bryan Dayton, to create some fabulous mocktails and cocktails using Silk’s almond, soy and coconut milks.

It could be a lot of fun or setting up a DIY bar at your party, setting out various ingredients, and printing out Bryan’s Silkology recipes(both the mock and the cocktails) for your guests to try. Or recruit a few friends to serve as bar tenders, no previous experience required since the Silkology recipes are very easy to follow!  These drinks would make great luau mocktails or cocktails, and should be a hit considering that people are on the lookout for healthy indulgences when they go out or entertain at home.

The Silkology Banana Mint Slush

I liked Bryan’s recipe for Banana Mint Slush since it’s made from things I usually have in my kitchen like bananas and lime, plus mint from the garden. I had it as a morning smoothie – refreshing, delicious and super healthy since Silk soymilk has as much calcium and Vitamin D as regular milk. However, having it as a cocktail (at dinner time, of course!) with a jiggerful of good tequila would be sublime, don’t you think? I’d like to try this with orange zest instead of lime, too. Wonder what it would taste like with basil instead of mint? Hmmm…

I used Silk Organic soymilk, which is unsweetened. The banana made the drink sweet enough for me, but you may want to add a dash of stevia, honey or agave nectar if you’re using any of Silk’s unsweetened soy or coconut milks. Also, because of the added ice, it makes a huge drink. So if you’re serving Banana Mint Slush at a party, invest in some big pint glasses!

Banana Mint Slush 

Ingredients:

  • 1 cup Silk® soymilk, almond milk or coconut milk, any flavor except chocolate
  • 1 banana
  • 6 mint leaves
  • Zest of 1 lime
  • 6 ice cubes

Directions:

  1. Combine all ingredients in a blender. Blend until smooth.
  2. Garnish with mint and lime.

Why I like Silk’s soymilk and coconut milk

I’m a big fan of Silk’s unsweetened soy and coconut milks. (I don’t drink almond milk, because I have a child with a nut allergy. We try not to have nuts in the house.) Silk’s entire beverage portfolio is certified by the
Non-GMO Project’s Product Verification Program, a system designed to test whether a product has met defined standards for the presence of GMOs through third party verification and rigorous traceability, segregation and testing standards.

Also, Silk Soymilk is made from 100 percent North American-grown soybeans and lets consumers trace the origin of the soybeans used in all Silk products at silksoymilk.com/traceit. In addition, Silk’s educational website, soynutrition.com, also serves as a resource for health care professionals and consumers, providing facts on soy science and soy nutrition. The site works in tandem with and contains content provided by
members of Silk’s Scientific Advisory Board, a panel of industry-leading physicians and nutrition scientists that provide insight and analysis on the latest in soy science research and news, as well as the Silk Nutrition team, an in-house expert panel.

Win a Silkology Prize Package

Silk inspired me to think outside of the glass with their new Silkology-inspired drink recipes. Tell me something new you want to try this summer when entertaining to win a Silkology Prize Package, includes “Silk for a Year” (24 certificates for a free half gallon – a $4.99 value each) and an entertaining drink set (pitcher, stirrer, shaker, tray and glassware)!

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine. Official Sweepstakes Rules.

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Posted on July 17, 2012 in Boozing It Up!,Featured,Recipes and tagged as ,

Summer grilling: Mini Lamb Burgers with Blue Cheese

Mini-Lamb-BurgersAre you getting tired of grilling the same old burgers, brats and franks? How about trying healthy lamb burger “sliders” with a little bit of blue cheese? This recipe comes from Cooking Light Way to Cook Grilling: The Complete Visual Guide to Healthy Grilling a terrific how to book that includes techniques on the basics of grilling, setup and food prep.

You’ll learn how to smoke, marinate, brine and more while mastering the art of grilling steaks, burgers, chicken, fish, veggies and even fruit. The cookbook contains over 125 recipes accompanied by full-color how-to photos – perfect for the grilling newbie or just someone who wants to learn how to grill something besides steak!

This mini burgers would make be great to serve at your next party, too!

Mini Lamb Burgers with Blue Cheese

Yield: 8 servings
Serving size: 1 slider

Ingredients:

  • 1 1⁄4 teaspoons olive oil
  • 1 2⁄3 cups thinly sliced onion (about 1 large)
  • 3⁄4 teaspoon brown sugar
  • 3⁄8 teaspoon salt, divided
  • 1⁄4 teaspoon freshly ground black pepper
  • 13 ounces lean ground lamb
  • Cooking spray
  • 8 (1.3-ounce) mini sandwich buns, toasted
  • 1 cup arugula leaves
  • 2 tablespoons crumbled blue cheese

Directions:

  1. Heat oil in a large nonstick skillet over medium heat. Add onion and sugar to pan; cook 10 minutes, stirring frequently. Stir in 1⁄8 teaspoon salt. Reduce heat; cook 8 minutes or until tender and browned, stirring occasionally. Keep warm.
  2. Preheat grill to high heat.
  3. Combine remaining 1⁄4 teaspoon salt, pepper, and lamb in a large bowl. Divide lamb mixture into 8 equal portions, shaping each into a 1⁄2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Place patties on grill rack coated with cooking spray. Grill 3 minutes on each side.
  4. Place arugula evenly on bottom halves of buns; top with 1 patty, 11⁄2 tablespoons caramelized onion, and about 3⁄4 teaspoon blue cheese. Cover with top halves of buns.

Nutritional information

  • CALORIES 226
  • FAT 10.4g (sat 3.8g, mono 4.8g, poly 1g)
  • PROTEIN 11.8g
  • CARB 21.2g
  • FIBER 1.6g
  • CHOL 33mg
  • IRON 1.8mg
  • SODIUM 347mg
  • CALC 68mg

This Mama’s tips

 

Recipe and picture courtesy of Cooking Light and used with permission.

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Disclosure: Amazon links are affiliate links. A commission may be earned from a referred sale to their website.

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Posted on July 6, 2012 in Cookbooks,Featured,Recipes and tagged as , ,

What to serve at the ultimate backyard poolside party!

pool-party-fun

There’s nothing more fun than a backyard pool party during the summer. While it’s tempting to provide the usual canned drinks and dogs and burgers on the grill, why not make the effort to make your party even more fun and memorable?

You want to keep food light, portable, and full of seasonal flavor. Here is a roundup of ideas for healthy appetizers, main courses from the grill and smoker, fun desserts and cool drinks!

Poolside salads

Salads take advantage of summer time fruits and vegetables and can be super portable if you serve them in beverage cups or small bowls.

Food on a stick

Nothing more portable than food on a stick, where it’s an appetizer, main course or dessert.

pool-fun

Grilling and smoking

If it’s a backyard party, you have to get the grill or the smoker going, right?

Popsicles

Chilly desserts on sticks – what more could you want?

Drinks

Cool down with these party favorites.

What kind of food do you like to serve at backyard poolside bashes?

orbit logoOrbit® gum is a global brand, enjoyed by millions of people around the world.  Chew Orbit after any meal to leave your mouth with “A Good Clean Feeling®”. Eat. Drink. Chew™ Orbit! Like us on Facebook here.

_____________________________
Disclosure: Compensation was provided by Orbit® gum via Glam Media but such compensation did not influence any opinions expressed herein. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Orbit® gum

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Posted on June 19, 2012 in Featured,Recipes and tagged as ,

Healthy party appetizers: Crispy Garlic Shrimp Skewers

Crispy Garlic Shrimp SkewersHere’s another healthy recipe from International Olive Council. This one would make a wonderful appetizer for a retro Mad Men themed party, don’t you think? (So would their Chicken Mango Skewers recipe that I posted yesterday, now that I think of it.)

You can find these better-for-you recipes and many more, as well as a full report on the health benefits of olives and olive oil, at addsomelife.org.

Crispy Garlic Shrimp Skewers

Makes 32 appetizers

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes

Ingredients:

  • 6 tablespoons extra virgin olive, divided
  • 2 tablespoons fresh lemon juice, divided
  • 1 egg white
  • 2 large cloves garlic, minced
  • 32 raw medium shrimp, shelled and deveined (about 1 1/4 pounds)
  • 1 teaspoon finely chopped fresh dill or parsley
  • 1/2 teaspoon grated lemon peel
  • Dash salt, optional
  • 1/3 cup finely shredded Pecorino or Parmesan cheese
  • 3/4 cup Panko bread crumbs
  • 16 pitted large green olives
  • 16 pitted large ripe olives
  • 32 grape tomatoes
  • 1/2 medium cucumber, sliced lengthwise and cut into 32 pieces
  • 32 (4 to 6-inch) appetizer skewers

Directions:

  1. Heat oven to 475°F. Blend 3 tablespoons olive oil, 1 tablespoon lemon juice and garlic in small bowl. Add shrimp; toss to coat; set aside. Blend remaining 3 tablespoons olive oil, 1 tablespoon lemon juice, dill, lemon peel and salt in small bowl. Set aside.
  2. Mix bread crumbs and cheese on waxed paper; dredge shrimp to coat evenly. Place in single layer on baking sheet. Bake 8 to 12 minutes or until light golden and thoroughly cooked. Gently loosen shrimp from baking sheet; cool 1 to 2 minutes.
  3. Thread a single shrimp, olive, tomato and cucumber piece on each skewer. Serve immediately drizzled with olive oil mixture.

Tips: To make bread crumbs mixture, rub bread crumb and cheese mixture between your palms for uniform consistency. The mixture will adhere more evenly to the shrimp. Also, if you’re gluten free, make bread crumbs from gluten free bread. Just toast and finely chop in a food processor.

Picture and recipe courtesy of the International Olive Council and used with permission.

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Posted on May 31, 2012 in Featured,Fish,Recipes and tagged as

How to throw a seafood boil outdoor summer bash

seafood boil

One summer bash I’ll never forget was a coworker’s crawfish boil party. Dennis and his roommates had 100 pounds of crawfish flown into Denver from Louisiana for the party and kept it in the bathroom tub on ice along with a few lobsters a few guests had brought. Each guest was asked to bring beer and $10 to share in costs.

Decorating was simple. On each newspaper draped table, there were large baguettes of French bread, butter, salt and pepper shakers, a bottle of Louisiana hot sauce, and a roll of paper towels. Once a batch was done, they would dump a mess of crawfish and corn on the tables. We’d stand around eating, pushing the used corn husks and crawfish shells to one side. Once everything was consumed, we’d gather up the newspapers, and throw the whole thing in the trash.

They used an outdoor propane burner to cook up the crawfish, and as the day went on the crawfish kept getting hotter and hotter due to the addition of more spices.  We drank a lot of beer to cool off and had a great time.

If you’d like to throw a crawfish boil party, check out How to Host a Crawfish Boil Party on ehow.com for a comprehensive guide along with some tips on how to find a live crawfish delivery service online.

A campground seafood boil summer bash

Since we spend much of our summer weekends RV camping, we do a smaller version of the crawfish boil. Instead of crawfish, we buy seafood at the grocery store on the way to the campgrounds and split the purchase with friends.

We usually do this on 4th of July weekend since that’s also when we celebrate my husband’s birthday. However, we did something similar with just lobster and shrimp for my mother-in-law’s birthday. Nothing like fine dining when you’re camping!seafood boil

Seafood Boil with Corn and Potatoes

Recipe adapted from Martha Stewart’s Shrimp Boil with Corn and Potatoes

Serves 6

Prep time: 10 minutes Total time: 45 minutes

Ingredients:

  • 4 lemons, halved
  • 6 bay leaves
  • 1/2 cup plus 2 tablespoon Old Bay seasoning
  • 2 large garlic heads, halved horizontally
  • 6 medium onions, peeled and quartered
  • 2 dried chilies
  • Coarse salt
  • 16 springs fresh thyme, tied together with kitchen twine
  • 1 pound clams
  • 1 pound mussels
  • 2 pounds of new red potatoes, unpeeled, halved if large
  • 8 ears fresh corn, shucked and broken in half
  • 2 pounds tail on shrimp, uncooked (frozen is o.k.)
  • 6 lobster tails, uncooked (frozen is o.k.)
  • Butter, hot sauce and French bread for serving

Directions:

  1. Fill a large stockpot with 4 quarts of water. Squeeze lemons into water and add rinds.
  2. Add bay leaves, seasoning, garlic, onions, chilies, 1 1/2 teaspoons of salt, and thyme.
  3. Bring to boil. Reduce heat, and simmer 10 minutes.
  4. Add potatoes and simmer 12 minutes.
  5. Add corn and simmer 5 minutes.
  6. Add shrimp, lobster, clams and mussels to pot. Cover, and simmer until lobster is opaque, about 5 minutes.
  7. Pour off liquid and serve out of the pot.
  8. Serve with melted butter and/or hot sauce.
  9. Squeeze and spread the cooked garlic on French bread.
  10. Serve the corn and potatoes with butter and salt and pepper.

orbit logo

Orbit® gum is a global brand, enjoyed by millions of people around the world.  Chew Orbit after any meal to leave your mouth with “A Good Clean Feeling®”. Eat. Drink. Chew™ Orbit! Like us on Facebook here.

______________________
Disclosure: Compensation was provided by Orbit® gum via Glam Media but such compensation did not influence any opinions expressed herein. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Orbit® gum.

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Posted on May 15, 2012 in Featured,Fish,Recipes and tagged as

Healthy Cinco de Mayo: 901 Shrimp Campechana

Shrimp CampechanaWith Cinco de Mayo just a few days away , I wanted to feature some healthy Mexican recipes this week. This recipe is courtesy of 901 Silver Tequila, a tequila that is triple distilled using only 100% Blue Weber Agave.

Campechana is a Baja Mexico-style seafood cocktail and is a favorite of my husband and his fishing buddies when they fish in La Paz each year. You can serve this as an appetizer with tortilla chips. If you want to have 901 Shrimp Campechana as a healthy lunch dish, serve it on top of brown rice in a bowl.

901 Shrimp Campechana

By Danika Boyle of Petite Pêche and Company in Austin, Texas

Ingredients:

  • 1 cup 901 Silver Tequila, plus 2 tablespoons reserved
  • 1 pound medium shrimp, shelled and deveined
  • 1 can San Marzano whole peeled tomatoes, drained
  • 1/4 cup tomato paste (for a spicy kick, use 1/2 cup chile sauce instead of tomato paste)
  • Juice of two limes plus 1 cup of lime juice (for poaching)
  • 1 small sweet onion
  • 3 cloves garlic
  • 1 tablespoon fresh basil
  • 1 cup cilantro
  • 1 small cucumber, seedless or seeded, peeled and roughly diced
  • 1 small Serrano chile, seeded and stem removed
  • 5 tablespoon salt
  • 1 tablespoon prepared horseradish
  • 1/2 cup Spanish olives, pitted
  • 1 teaspoon finely ground pepper
  • 1 large avocado, diced
  • 1 cup fresh grape or cherry tomatoes, diced or quartered

Directions:

Shrimp:

  1. Add 3 tablespoons of salt, 1 cup lime juice, 8 cups water, and 1 cup of 901 Silver Tequila to a large pot and bring to a low boil.
  2. Toss in shrimp then remove pot from heat.
  3. Allow to poach gently for 4 minutes or until shrimp is pink and cooked through. 
  4. Cool.

Sauce:

  1. Combine tomatoes, paste, lime juice, onion, garlic, Serrano chile, cucumber, basil and cilantro, olives and 3 tablespoons salt, pepper and horseradish to a food processor and pulse gently until incorporated.
  2. Once shrimp have cooled, toss them in with the tomato mixture.
  3. Slowly add in the avocado, fresh chopped tomato and add to a cocktail glass such as a martini or highball glass.
  4. Drizzle with 2 tablespoons of 901 Silver Tequila and serve.

Recipe and photo courtesy of 901 Silver Tequila.

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Posted on April 30, 2012 in Boozing It Up!,Featured,Fish,Recipes and tagged as ,

Planning a Hawaiian vacation inspired cocktail party

Hawaiian cocktails 2

Some of the best cocktail parties I’ve been to have had a theme. For example, there was a friend’s hillbilly party that featured BBQ, beans, and corn on the cob. The guests came in Daisy Duke shorts, square dancing dress, and overalls. Another friend has a yearly bacon party, where we all try to outdo each other in bacon-flavored pot luck dishes. Last year, I won the trophy for Most Original for my Goat Cheese and Bacon Pops made from my homemade Agave & Bourbon Smoked Bacon

After coming back from Honolulu a couple of weeks ago – I’ll be posting stories about my trip on the Sea Cuisine website soon – I’m inspired to have a Hawaiian inspired cocktail party!Since we’re moving, it’ll be awhile before we’re ready to entertain. Still, here are some of my plans:

Cocktails and mocktails

We had some amazing concoctions at the Royal Hawaiian Resort at the luau, the Mail Tai bar, and even while we were soaking in the hot tub. Some of our favorites were:

  • Royal Mai Tai – fresh squeezed pineapple, fresh squeezed orange juice, cherry- vanilla purée, Bacardi superior, Cointreau and Amaretto di Disaronno liqueur topped with whaler’s dark rum
  • Scratch Mai Tai – the Royal Hawaiian’s original mai tai recipe made with fresh squeezed pineapple and orange juice, orange curacao, Bacardi superior, Orgeat and a float of whaler’s dark rum
  • Caipirinha de Curacao – muddled fresh lime, island sourced pineapple and white cane sugar reduction, fortified with Leblon cachaca and a dash of blue curacao
  • Elderflower Saketini – Tyku Junmai Ginjo sake and St. gTrmain’s elderflower liqueur bruised with a pinch of fresh lime and cranberry
  • Chi  – coconut, muddled basil and fresh pineapple, pineapple juice and Tito’s handmade appleton vodka

Of course, we’d have some mocktails like Virgin Pina Coladas with coconut and pineapple juice, too!

Food


poke breakfast shrimp truck

Hawaiian food is actually a mix of Asian and Polynesian influences. A proposed menu would be:

Food could be served buffet style or made into appetizers and small bites.

Dress code

Leis and Hawaiian aloha shirts, of course! We bought so many aloha shirts at Honolulu thrift and vintage stores that we had to buy another bag to take them all home! So we have plenty to share with our guests, if needed.

Party decorations

Many party stores carry plenty of Hawaiian themed decorations like tiki glassware (don’t forget the long straws and paper umbrellas) and grass skirts which can be used as table skirts. I’d forego the tiki torches as we set the grass on fire the last time we used them. (Sigh.)

What’s the theme for your next cocktail party?

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Disclosure: Compensation was provided by Orbit® gum via Glam Media but such compensation did not influence any opinions expressed herein. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Orbit® gum.

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Posted on April 17, 2012 in Boozing It Up!,Featured,Recipes and tagged as ,

A gluten free green cocktail for St. Patrick’s Day #glutenfree

Green SangriaWhile having a pint of Guinness or some green beer is a must for many during St. Patrick’s Day celebrations, for us gluten free folks it’s a no-no. Instead, how about trying something a bit more sophisticated but without the gluten?

The folks at VOGA Italia Wine came up with a green sangria that’s perfect for St. Patrick’s Day parties, especially if it’s warm where you live. (Nothing better than sangria when it’s hot out!) I especially like this recipe because it’s a fairly healthy as it features cucumbers, grapes, and apples. Also, the calories in the wine are reduced by adding club soda to the mix. It’s almost like a spa drink, but with a little wine added.

VOGA Italia Wine retails anywhere from $10.99-$15.99 a bottle, which makes entertaining a large crowd affordable, too. Plus, now you finally have an excuse to get that cool punch bowl set you saw at Crate and Barrel!

VOGA’s Sparkling Green Sangria

Recipe and picture courtesy of VOGA

Makes about 15 servings

Ingredients:

  • 2 bottles of VOGA Italia Moscato Wine
  • 3 oz. Triple Sec
  • 2 sliced cucumbers
  • 2 cups of seedless green grapes
  • 1 sliced Granny Smith apple
  • 1 sliced lemon
  • 1 sliced lime
  • 1/2 liter club soda

Directions:

  1. Pour wine in a pitcher or bowl and add sliced cucumber, apple, lemon and lime.
  2. Next add triple sec and stir gently.
  3. Cover and chill from 2-24 hours. (The longer, the better!)
  4. Before serving, top with club soda.
  5. Stir gently and serve over ice.
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Posted on March 15, 2012 in Boozing It Up!,Featured,Recipes and tagged as ,

Healthy Super Bowl snacks: Black Bean-Avocado Salsa with Home-Baked Tortilla Chips

Black Bean-Avocado Salsa with Home-Baked Tortilla Chips Manly food doesn’t have to be meaty, greasy and covered with cheese! Considering that cardiovascular disease is the number one killer for men in the US, it’s time to make a change starting in the kitchen this Super Bowl Sunday.

That’s why CanolaInfo.org came up with their Heart-Healthy Dude Food Recipe Collection. It contains 10 hearty but healthy recipes made with canola oil like Deep, Dark and Stout Chili and Fall-Apart Beer Brisket that are perfect for game day parties.

Here’s another Heart-Healthy Dude Food recipe that is sure to be a winner during Sunday’s game!

Healthy Super Bowl snacks: Black Bean-Avocado Salsa with Home-Baked Tortilla Chips

Black Bean-Avocado Salsa with Home-Baked Tortilla Chips

Recipe courtesy of CanolaInfo

Ingredients

  • 6 6 inch soft corn tortillas
  • 1 tablespoon canola oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon coarsely ground black pepper
  • 1/4 teaspoon salt
  • 1/2 ripe medium avocado, peeled, seeded and diced
  • 1 medium tomatillo, papery skin removed, rinsed and diced
  • 1 large jalapeno chili pepper, finely chopped (seeded, if desired)
  • 1/3 cup chopped fresh cilantro leaves
  • 1/4 cup diced red onion
  • 1/2 can (15 oz) no-salt-added black beans, rinsed and drained
  • 2 tablespoons canola oil
  • 1 1/2 tablespoons fresh lime juice
  • 1 1/2 tablespoons cider vinegar
  • 1/4 teaspoon salt

Directions

  1. Preheat oven to 350 °F.
  2. Stack tortillas and cut into eight equal triangles (48 wedges total). Put triangles in single layer on two baking sheets. Drizzle triangles with canola oil and sprinkle with garlic powder and black pepper. Bake for 10 minutes or until chips are light brown and beginning to crisp. Remove from oven, place baking sheets on cooling racks, sprinkle evenly with 1/4 tsp salt and cool completely (about 10 minutes). As chips cool, they will become crisper. Store in airtight container up to 24 hours for peak flavor and texture.
  3. Meanwhile, combine avocado, tomatillo, jalapeno, cilantro, red onion, black beans, canola oil, lime juice, vinegar and salt in medium bowl. Serve with tortilla chips.
Prep Time: 25 Minutes
Cook Time: 10 Minutes
Total Time: 35 Minutes
Nutrition Grade NA from CalorieCount

Weight Watchers POINTS = 3
Servings: 6 servings
  • Serving size: 1/3 cup salsa, 8 chips
  • Calories: 130
  • Total Fat: 10g
  • Saturated fat: 1g
  • Unsaturated fat: 8g
  • Sodium: 200mg
  • Total Carbohydrates: 9g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 0mg

Help CanolaInfo raise money for the American Heart Association

The recipe collection is part of CanolaInfo’s efforts to raise money for the American Heart Association during American Heart Month 2012. They’ve also launched an American Heart Month e-card program.

From now until the end of February, for every e-card sent at CanolaInfo.org, CanolaInfo will donate 20 cents to the American Heart Association up to $20,000. Their hope is to help the AHA reach their goal to improve the cardiovascular health of all Americans by 20 percent while reducing deaths from cardiovascular diseases and stroke by 20 percent – and to do this by 2020.

To learn more about the benefits of using canola oil in your cooking, go to CanolaInfo.org. You can also connect with them on Twitter and Facebook.

Picture courtesy of CanolaInfo.

Don't forget that you can save any of the recipes you see here at This Mama Cooks! On a Diet to an online recipe box by clicking the Save Recipe button below.

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Posted on February 3, 2012 in Featured,Recipes,Weight Watchers and tagged as ,

Easy football party food recipes: Holly Clegg’s Chicken Chili Soup

Holly Clegg's Chicken Chili Soup Colorado is in the grip of Tebow fever, so I’m sure everyone’s having a football watching party on Saturday. So what kind of party food recipes will you be serving?

This Speedy Chicken Chili from today’s guest poster, Holly Clegg, is sure to be a healthy party food hit no matter who you're rooting for. Check out more of Holly’s trim& TERRIFIC® recipes at hollyclegg.com and The Healthy Cooking Blog.

Soup-er Bowl Easy Suppers

What kind of party food is better to feed and please a hungry crowd for a football watching party than a Soup-er easy supper?! Entertaining should be fun and easy – making sure the hosts are able to enjoy the party. A hearty, healthy and satisfying meal on the table is simple with this belly-filling and heart warming soup.

One-pot meals are great because they leave easy cleanup, without the hassle of tons of dirty dishes, they feed a crowd and can easily be frozen in batches for making ahead or dinner another day. I cannot wait to share with you my must-try “soup-er” supper!

Tips for an easy Soup-er Bowl party

  • A soup buffet is the perfect solution to feed a “come and go crowd.”
  • Serve soup simmering on the stove or use crock-pots to keep your soup warm.
  • Have mugs by the soup so guests can eat at their leisure.
  • Freeze soups ahead of time.
  • Double the recipe and place half in the freezer to pull out when we have the urge.
Easy football party food recipes: Holly Clegg’s Chicken Chili Soup

Speedy Chicken Chili Soup

From Holly Clegg’s trim&TERRIFIC® Too Hot in the Kitchen Secrets to Sizzle At Any Age

Serve with reduced-fat cheese, avocado, and onions. Look for fresh salsa or your favorite flavored salsa to pump up flavor. For a short-cut, use pre- cooked, grilled whole chicken breast fillets (great grilled flavor) or rotisserie chicken.

Ingredients

  • 2 pounds boneless, skinless chicken breasts, cubed
  • Salt and pepper to taste
  • 2 cups salsa
  • 1 (14 1/2-ounce) can chopped tomatoes, with juice
  • 4 cups fat-free chicken broth
  • 1 (4-ounce) can chopped green chilies
  • 2 teaspoons dried oregano leaves
  • 1 teaspoon ground cumin
  • 2 cups frozen corn, thawed
  • 1 (15-ounce) can red kidney beans, rinsed and drained
  • 1 (15-ounce) can navy beans, rinsed and drained
  • Shredded reduced-fat cheese, avocado, and red onions, optional

Directions

  1. In large pot coated with nonstick cooking spray, season chicken and cook until lightly browned, 5 minutes.
  2. Add salsa, tomatoes, broth, green chilies, oregano, and cumin. Bring to boil, reduce heat, and cook 15 minutes. Add corn and beans, cooking another 5-10 minutes until well heated and bubbly. Serve with condiments.
Prep Time: 15 Minutes
Cook Time: 25 - 35 Minutes
Total Time: 40 - 50 Minutes
Nutrition Grade NA from CalorieCount

Weight Watchers POINTS = 5
Servings: Makes 10 servings
  • Serving size: 1 cup
  • Calories: 257
  • Calories from Fat: 18
  • Total Fat: 2g
  • Saturated fat: 0g
  • Unsaturated fat: 2g
  • Sodium: 740mg
  • Total Carbohydrates: 29g
  • Sugar: 6g
  • Fiber: 7g
  • Protein: 29g
  • Cholesterol: 53mg

Dietary Exchanges: 2 starch, 4 very lean meat

Featured at:

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Posted on January 11, 2012 in Featured,Recipes,Weight Watchers and tagged as , ,

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