Company Worthy Food in a Flash

I had a crowd last weekend, and with everything going on,

 I wanted to put together a good meal that would wow my guests

 and meet all the dietary needs of the throng,

such as the vegetarians.

It was also important that it pack a nutritious, high fiber punch.

And it even includes an appetizer!

Crispy Asparagus Spears

2 pounds of fresh asparagus

Cooking spray

Lemon pepper seasoning

Set the oven for 450.

Rinse the asparagus and cut off the woody ends. In a pot large enough

to immerse the spears, bring enough water to a boil to cover the veggies.

Once it's boiling, add the asparagus for three minutes.

Drain and rinse with cold water.

Lay the spears on a broiler pan, spray with cooking spray,

sprinkle lightly with lemon paper, and place in the oven close to the top element

until they start to brown slightly and crisp, about 3 to 4 minutes.

Arrange on a platter and send them out to be devoured. 

Leave the oven on.

Mini Caprese Salad

This has a bright, amazing flavor just like its more formal cousin

but without the high maintenance fuss.

 

1 pound of grape tomatoes

1 pound of golden pear tomatoes, or yellow cherry tomatoes

1 can of medium pitted black olives, drained

1 tub of buffalo mozzarella pearls, drained

1/2 bottle of fat free balsamic vinagrette

10 to 12 fresh basil leaves, washed and cut into thin strips

Rinse the tomatoes. Dump everything into a bowl. Toss gently and fall in love.

Wild Mushroom Pasta

  A half hour total is all you'll need to make a gourmet dish that's creamy and 

satisfying without the high calorie consequences.

A 16 ounce box of fettuccine, cooked according to package directions

8 ounces of baby portobellas, sliced

8 ounces of shitake mushrooms

2 large portobellas

8 ounces of cremini mushrooms

1/2 a bag of fresh spinach

1 bunch of scallions, sliced

1 cup dry white wine, such as chardonnay

Olive oil

1/2 cup skim milk

1 tbsp roasted garlic seasoning, such as Montreal

1/2 cup fresh Parmesan cheese

Drain the cooked pasta, rinse in cold water, and return it to the pot.

In the meantime, in a large saute pan on medium high heat, coat the bottom with olive oil,

wait one minute, then add the mushrooms and roasted garlic seasoning.

Saute for five minutes, then add the wine and scrape the bottom of the pan.

Toss in the scallions.

Add the milk and cheese, stirring until smooth,

then the spinach until it wilts.

Add it to the pot of pasta and toss over low heat until you're

ready to serve.

All you have to do now is make dessert.

That'll take hours, right?

WRONG.

Tropical Sauce

1 fresh pineapple

1 cup light brown sugar

Vanilla ice cream

Cut the rind off the pineapple, core and chunk it.

Lightly spritz a baking dish with cooking spray, and the pineapple

and sugar, and mix.

It makes its own sauce!

Put the dish in the oven 10 minutes before serving until the sauce caramelizes slightly. 

spoon over ice cream, and enjoy!

Sure, it's a little decadent.

Actually, it only tastes that way.

But this is a special occasion, and you still spent less than an hour in the kitchen!

The Hard Hearted Chef: Decadent Stuffed Artichokes

 Behold the artichoke.

An intimidating morsel that most are afraid to tackle.

You're about to be amazed at how easy an elegant side dish is to create.

Gather the following and get ready to wow your crew!

• 6 whole artichokes
• 3 cups Italian bread crumbs
• 1 clove garlic, minced
• 1/8 cup chopped fresh parsley

• 1/4 cup grated Romano cheese
• 1/2 teaspoon dried oregano
• 5 tablespoons olive oil, divided
• salt and pepper to taste

 Snip off the points of the leaves and cut off the very top of the choke.

 Cut off the stems, leaving a flat bottom.

 This is what you should have.

 Now, take those tight little veggies...

 ...grasp it firmly by the base and give it a firm rap on the cutting board.

 You want it open and the leaves loose.

 Smack it again if necessary.

Take out a little aggression.

 This is what you're looking for.

Mix the remaining ingredients into a paste, drizzling in more oil if needed.

 Stuff the mixture into each artichoke as shown.

Place them in a dutch oven, filling any empty space with crumpled foil

to keep them upright.

Add water and 2 tablespoons of oil up to the top of the lower leaves.

Bring to a boil, then lower the heat to a simmer and cover.

This will take about an hour.

When the leaves are tender and pull out easily, you're ready to serve them

with a little melted butter for dipping.

You just elevated Tuesday past hotdog night.

It's not a tough recipe, it's good for you, and you can tell the kids it's from another planet.

They'll scarf it up.  

The Hard Hearted Chef: Roasted Shrimp & Broccoli

Consider this a drive by...

I'm out shopping for the boys!

But a promise is a promise, and I did emphatically indicate 

that I'd leave you with a delicious dish for your weekend dining pleasure.

Special thanks to my BFF, Michael Reilly, 

for cooking up this masterpiece!

Roasted Shrimp & Broccoli

Ingredients:

·        1 lb large cleaned shrimp

·        2 lbs fresh broccoli (main stems get tossed)

·        4 tbsp Olive oil

·        1 teaspoon whole coriander seeds (or 1/2 tsp. ground),

·        1 teaspoon whole cumin seeds (or 1/2 tsp. ground)

·        1 tsp salt

·        1 tsp black pepper

·        1/8 tsp chili powder

·        zest from one lemon or lemon juice

Preparation:

1. Heat the oven to 425.

2. On a large cookie sheet, toss together 2 lbs of broccoli cut up into florets (but not teensy tiny florets, I like a little stem attached), 2 tbsp olive oil, 1 tsp whole coriander seeds (or 1/2 tsp ground), 1 tsp whole cumin seeds (or 1/2 tsp ground), 1/2 tsp salt, 1/2 tsp pepper and 1/8th tsp hot chili powder. Spread into a single layer and pop into the oven for 10 minutes.

2. Meanwhile, toss together 1 lb large raw shrimp, shelled and deveined, with 2 tbsp olive oil, lemon zest from one lemon (or juice to taste), 1/2 tsp salt and 1/2 tsp pepper in a bowl. When the broccoli’s been in the oven 10 minutes, add the shrimp to the broccoli and toss carefully.

3. Roast another 10 minutes, tossing once halfway through, until the shrimp is cooked the broccoli is tender and golden around the edges.

Serve with a yogurt/lemon based cucumber salad to balance the heat.

 G'head...tell me you aren't drooling!

Join us tomorrow for the boys' apartments,

which is our next decorating-on-the-cheap challenge!

The Hard Hearted Chef: Chickening Out!

So as you may recall, I'm back on a diet.

 I'd gained 15 pounds back, and the size 8 wardrobe was 

unattractively tight.

Like sausage-in-a-casing tight.

I needed to lose weight.

 Evidently, I need a dentist too.

But this is a cooking segment.

We'll talk about the smile at another time.

So how about something healthy and quick and delicious and one skillet?

I just happen to have a weeknight delicacy that fits the bill.

Sunny's Chicken Skillet

2 skinless boneless chicken breasts, about 2 pounds, pounded flat and cut into 6 pieces
1/2 pound of mushrooms, sliced
1 large onion, diced
1 bag of fresh spinach, washed
4 strips of turkey bacon, sliced into squares
1/4 cup of chardonnay
2 tablespoons Canola oil
1 tablespoon steak seasoning
1 teaspoon minced garlic
2 tablespoons fresh parmesan cheese

In a large skillet, saute the bacon until just crisp; transfer to a bowl.

Add the onions to the pan and a drizzle of oil if necessary. Sprinkle in the garlic. When they begin to brown, add the mushrooms and saute for 5 more minutes, then put that hot mess in a bowl.

Put the remaining oil in the pan and add the chicken, coating both sides of each piece with steak seasoning, and cook until golden brown and no longer pink in the center,

Add the mushrooms, onions, bacon and wine to the pan and stir.

Pile on the fresh spinach and cover the pan, lowering the heat to simmer.

Once the spinach is wilted, sprinkle with cheese.

I put the pan right on the table.

My two male dining companions ate double helpings.

It's definitely guy friendly, don't worry.

Add a side of stuffing if you have to have the carbs.

Other than that, welcome to MY kind of diet food!

My BFF, Michael, is also eating helthy, and tomorrow I'll

share one of his delicious dishes that's heart, waist, and diabetes friendly

AND company yummy!

See you then!

The Hard Hearted Chef: Plagierized Pasta

I gained 15 pounds back.

There, I said it.

I'm a size 10, and I'm not liking it.

That sounds thin enough until you have to wriggle into your

jeans and you look like a sausage in a casing.

A very messy sausage...

So we need to cut a few things out, like chicken wings and other obvious culprits

that tack on fat.

One of my biggest downfalls?
Pasta.

I adore the stuff.Ready for a blatant imposter that will satisfy your cravings 

plus amp up your fiber and nutrition?

My BFF, Michael Reilly, came up with this one,

and I freaking love him for it.

 Take four large zucchinis and dig out your peeler.

Wash the veggies and starting at one end, peel off a long, continuous 

ribbon with the dark skin and some of the inner flesh.

Not your flesh, the zucchini's.

Avoid bleeding.

Add a little olive oil to a hot saute pan, then add the ribbons,

sprinkle with salt, and gently cook until tender,

turning them often.

This will take you around 5 minutes.

Dice up the remaining inner flesh of the zucchini and either

add it to your sauce or toss it in a salad.

Smother in your favorite sauce and munch.

Healthy? Check.

Tasty? Check.

Low fat and calories? BIG CHECK!

I'm too much of a raging foodie to suffer needlessly,

so trust me, this stuff is satisfying.

And if your New Year's resolution is to eat healthier and pare down,

this recipe is a perfect start on your road to reaching your goal.

Bon appetit, Besties.

The Hard Hearted Chef: Birthday Treats Lightened Up

We took a little time out this last weekend for a special occasion:

 Mom's 7@#$% Birthday!

I decided to make a few little treats that were actually good for you.

 Ready to indulge without making your doctor frown?

These recipes are nearly cholesterol free, and they make the sin a little more minor.

 Bananas Foster French Toast

1 loaf of bread

1 1/2 cups skim milk

2 cups of Eggbeaters

2 tsp cinnamon

Cooking spray

Wisk the milk and Eggbeaters together; add the cinnamon.

Spray one (or more) saute' pans with cooking spray and heat to medium.

Dip the bread in the egg to coat and set it in the pan. Cook until

golden, then flip it over and repeat.

I like to keep my french toast in the oven on 250 so it stays warm

until served.

Topping

5 firm, slightly green bananas, sliced

2 tbsp cinnamon

1/2 cup of a heart smart butter substitute

1 1/2 cups brown sugar

1 1/2 cups of pecans

1 tsp orange extract

1/2 cup rum

Melt the butter substitute in yet another saute' pan. add everything but the bananas

and stir with a wooden spoon on low until smooth. Glop in the fruit

and turn the heat up just a little, stirring constantly, until the bananas soften

a little and you have a thick, sticky mess, about 5 minutes.

Serve the sauce on the side and celebrate!

Mom was in the mood for cheeseburgers for dinner.

No Southern barbeque is complete without slaw, but mayonnaise 

is off the menu.

Here's a little recipe packed with crunch, flavor, and zero cholesterol!

Asian Slaw

6 tablespoons rice wine vinegar

6 tablespoons vegetable oil

5 tablespoons chunky peanut butter

3 tablespoons soy sauce 

3 tablespoons brown sugar

2 tablespoons ginger

1 1/2 tablespoons minced garlic

5 cups thinly sliced green cabbage

2 cups thinly sliced red cabbage

2 cups shredded napa cabbage 

2 red bell peppers, thinly sliced 

2 carrots, julienned

6 green onions, chopped

1/2 cup chopped fresh cilantro

Directions

In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, 

brown sugar, ginger, and garlic.

 In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro.

 Toss with the peanut butter mixture just before serving.

 And....YUM!

 Tomorrow we'll talk about the quick and easy dessert

that is NOT heart healthy, so I can't include it here,

but it's totally worth the splurge!

The Hard Hearted Chef: Lightening Sauce

 So this happened.

 My lovely tool-toting youngest is now a high school graduate with Honors.

In tandem, she has earned her AA and will be headed for a university in August

as an 18 year old Junior on a full honor's scholarship.

As in, I still won't be paying for college for anyone.

 Darn right I sprang for some bling.

College Academy Class of 2013:

 100% graduated with Honors
100% received the Bright Futures Scholarship for Outstanding Community Service
The class of 176 split nearly $12,000,000 in scholarships
100% of this high school class now have their Associate Degrees
 

 Take a bow, Savannah Helene Pritchard-Torres.

It was a hectic day, which I was ready for, but even though we'd celebrated the 

night before, I still needed something satisfying that would be servable from 4:00

in the afternoon to 10:00 at night.

Not to mention, Samwow was flying out in the middle of the day, 

so between graduation, airport runs, Dad being in a coding workshop,

and getting debit cards for my busy brood,

my culinary time was limited.

And my cholesterol still had to be considered.

What can I make in 15 minutes from scratch that's vegetarian??? 

Sunny's Lightening Sauce

 1 large onion
8 oz. fresh mushrooms
2 tsp minced garlic 
olive oil
1 tbsp Roasted Garlic Chicken Seasoning
8 leaves of fresh basil
1 can small pitted black olives
3 cans diced tomatoes 
1 cup cabernet
1 pound of your favorite pasta, prepared according to the package
Shredded cheese is desired.

Heat a large a large, heavy bottom saute pan on medium.

Coat the bottom lightly with a little olive oil.

Add the onion and saute until slightly translucent, about 5 minutes.

Add the mushrooms...

...the garlic...

...and the basil...

...and keep stirring.

Looking good!

Add this...

...these guys...

...and all of these...

...plus the splash of wine.

Stir until everything is hot.

15 minutes flat

Cover, turn to simmer, and allow everyone to serve themselves in between running like crazy.

Yeah, THOSE nights!

Feel free to to serve a little salad or garlic bread on the side,

or even add some zucchini in the mix,

but this will keep even the usual carnivores pretty busy.

And this is healthy, low cholesterol, and guilt free!

The guilt part, however, comes next.

Savannah's favorite flavor is strawberry,

so as long as we're cheating today, as

 a little bonus, let's whip up a special cake in no time flat.

You'll need a box of strawberry cake mix, plus the oil, water and eggs on the package,

2 eight serving boxes of strawberry gelatine dessert mix, 

two pints of fresh strawberries

and a can of strawberry frosting.

Phone it in, people, and

fire up that oven to 350.

Prepare 1 box of strawberry cake as directed...

... as soon as you get back from

dropping your oldest son off at the airport on his way to visit his serious

girlfriend for two weeks while your daughter is dressing for graduation rehearsal...

...yeah. THOSE days.

Slice up 2 pints of fresh strawberries.

Slather up two cake pans with cooking spray.

Arrange the strawberries on the bottoms of both pans.

Sprinkle a box of strawberry gelatine over each pan.

Pour the cake batter evenly over the strawberry stuff.

Bake.

When a toothpick comes out clean, put the pans on a wire rack

and cool for 15 minutes.

Carefully turn both out onto the rack, strawberry side up

and cool completely.

How's that for the easiest glaze you ever made?

Assemble by sandwiching the strawberry glazed sides together

Frost and stand back.

Make sure everyone gets some of the pasta and sauce first.

 

I always try to make balanced, from-scratch meals and get everyone to sit down together,

but there are some nights just making sure they eat is a challenge,

We all need a little fast trick or two in our repertoire to maintain

our Super Mom status and not just throw fast food out buffet style.

Now if only I could slow down long enough to get a decent shot of a cake...