January 17, 2012 by TammyL.

• 2 teaspoons vegetable oil
• 4 shallots, finely chopped (about 3/4 cup)
• 2 teaspoons curry powder
• 2 cups low-sodium chicken broth
• 1/2 cup light coconut milk
• 1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
• 6-10 shrimp peeled and deveined (halibut works well too)
• 1/2 cup coarsely chopped fresh cilantro leaves

• 2 scallions, green part only, thinly sliced
• 2 tablespoons fresh lime juice
• Freshly ground black pepper
• 2 cups cooked brown rice, for serving - cook in chicken broth for added flavor

In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry,  chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.

Season the shrimp with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the shrimp is pink, about 3-5 minutes. Arrange rice on the bottom of a bowl and cover with shrimp and curry sauce.  Excellent with sauteed spinach also!

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October 17, 2011 by TammyL.

What you’ll need

2 Lamb racks (1 ½ lb each)
Large bowl & sauté pan
Roasting Rack or baking sheet
Parchment paper
Olive oil
Hoisin sauce
Sugar
Honey
Chili garlic sauce
Rice vinegar
Garlic
Ginger
Low-sodium soy sauce
Sesame oil

Directions

1 – Preheat oven to 450

2 - Take lamb racks and french racks if necessary. Then cut whole racks into 2 rib
chops. You should get 4 – 2 rib chops from each rack.

3- Make the dipping sauce
Combine all in a large mixing bowl and set aside
2/3 cup Hoisin sauce
½ cup Sugar
½ cup Honey
½ cup chili garlic sauce
¼ cup rice vinegar
2-4 TS minced garlic (depending on how much you like garlic)
2 TS minced ginger
2 TS soy
2 TS Sesame oil

4 – Sear lamb pieces in large sauté pan until brown (1-2 minutes per side)

5 – Dip the seared chops into sauce making sure they are completely covered
and arrange on the roasting rack or baking sheet. I always cover the pan with
parchment paper to make cleanup easier.

6 – Roast in oven for 15-20min for medium rare (125-130 degrees)

7 – While chops are in oven bring remaining dipping sauce to a boil, then simmer
for 5 minutes. This can be served in small bowls for individual dipping.

8 – Once chops are done. Tent with foil and let rest for 5 minutes before you serve.

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November 21, 2010 by TammyL.

1/2 red bell pepper - sliced into small pieces

3 scallions - chopped to same size as bell pepper

6 pieces canadian bacon - chopped to same size as veggies

1 stem rosemary - chopped fine

8 egg whites 4 egg yolks

3/4 cup reduced fat cheddar

salt and pepper

——-

Beat eggs and egg whites and cheese  Add 1/4 cup water and beat into eggs - set aside.

Saute veggies, rosemary, and canadian bacon in a medium size non-stick skillet.  Add salt and pepper to taste.

Stir in eggs to veggies.  Slowly stir mixture for even cooking.  As soon as eggs are cooked (4-5 minutes on low heat), put the skillet under a broiler until golden brown.

 Slice into wedges and serve for a delicious brunch!

Posted in Breakfast | 1 Comment »

October 17, 2010 by TammyL.

4 chicken thighs without skin
3 Tbs olive oil (or any other)
4 cloves garlic minced 
6 Tbs dry white wine
4 Tbs low sodium soy sauce
4 Tbs Dijon mustard

Heat oil in a skillet. Add chicken breasts and brown.  Add minced garlic and cook 3 more minutes, stirring often. In a separate bowl, combine wine, soy sauce and mustard and mix well. Pour generously over chicken. Put all in crockpot and cook for 5 hours on low.

This is great for low carb diets!  If you have to have your carbs, pour the chicken and sauce over whole grain rice…..awesome!

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June 21, 2010 by TammyL.

When beets are in season, try this recipe.  If you don’t like beets, you must be eating the canned beets!  Roast them fresh and try this!  This recipe is for four people.

 2 large beets 

dash of salt

drizzle of olive oil

Do not peel the beets.  Put them on a tinfoil-covered baking dish.  Slightly drizzle with olive oil and sea salt.  Heat on 275 degrees for 2 hours.  Remove and peel the beets when they come to room temperature.

–

spring salad mix

honey roasted almonds (or any nut you prefer)

2 oranges (zested and juiced)

blue cheese or shredded parmesean cheese

—-

Plate the spring mix greens.  Peel beets.  Cut into rings and top salad.  Lightly crush nuts and sprinkle over salad.  Top with blue or parmesean cheese.  Whisk 2 ounces olive oil, zest of 2 oranges, and juice of 2 oranges.  Grind fresh pepper.  Use any extra orange as garnish.

Posted in Side dish, Salad | No Comments »

June 21, 2010 by TammyL.

1 1/2 oz. vodka

1 oz. Bacardi

1/2 oz. Peach Schnapps

dash of O.J.

dash of Grenadine

dash of sweet and sour

—

Mix all ingredients in a shaker - pour over ice.  Enjoy!

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June 21, 2010 by TammyL.

I wish I could take credit for this recipe but I can’t.  It belongs to Tyler Florence and is absolutely delicious!

Combine all ingredients in a food processor or blender. Puree until the mixture forms a smooth, thick paste.   I add more garlic and chili pepper flakes according to my taste.  But this freezes well.  Make several batches!

Posted in Condiments, Marinade, Rubs, Sauce | No Comments »