5 tablespoons soy sauce
3 table spoons of peanut butter
1 1/2 teaspoon of honey
2 tsp. sesame oil
2 tsp. hot sauce
1/4 garlic powder
a dash of white pepper
Mix all ingredients together until smooth.
1 1/2 oz cognac
1 1/2 oz pineapple juice
1 oz orange curacao (or triple sec)
1 dash Angustora bitters
orange peel and grated nutmeg for garnish, if desired
Pour ingredients into ice-filled cocktail shaker.
Strain into serving glass. Garnish with orange peel and nutmeg, if desired.
From Everyday Food by Marths Stewart, January 2012 issue
3 slices bacon cut into 1/2 inch pieces
2 Tbsp extra virgin olive oil
1 medium yellow onion, dices small
1 large carrot, diced fine
2 small celery stalks, diced fine
3 garlic cloves, minced
1 pound ground turkey breast or chicken breast
red pepper flakes
coarse salt and ground pepper
6 cups roasted spaghetti squash, or cooked spaghetti squash
grated parmesan cheese for serving
In larve nonstick skillet, cook bacon until crisp. With a slotted spoon, transfer to paper towels to drain.
Add 1 Tbsp oil to skillet.
Add onion, carrot, celery, and garlic and cook until vegetables are tender, about 15 minutes.
Transer to a bowl. Add 1 tbsp oil and turkey to skillet and cook, breaking up meat with a wooden spoon as it cooks, until cooked through and sauce is thickened, about 5 minutes.
Season with salt and pepper. Serve over Spaghetti squash and sprinkle with parmesan cheese.
Roasted Spaghetti Squash:
Preheat oven tio 375 degrees. With a small sharp knife, prick 1 medium spaghetti squash all over. Place on a rimmed baking sheet and roast until tender when pierced with knife, about 1 hour 20 minutes. Flip over about half way through baking time.
When cool enough to touch, halve lengthwise and scoop out seeds. Scrape squash with a fork to remove flesh in long strands. Refrigerate squash in an airtight container up to 3 days ahead if you like).Makes 6 cups
Per Serving, 337 calories, 11 g fat(2 g sat fat), 34 g protein, 29 g carbs, 7 g fiber.
One of my fave light recipes from the southbeach diet cookbook. Author is not listed at site.
Preheat Oven: 350
4 skinned chicken breasts cut into 1" strips
4 sweet peppers (I used a mix of different colours so it looked rather pretty)
1 tablespoon chopped fresh or frozen parsley
1 teaspoon chopped fresh or frozen basil
1 teaspoon chopped fresh or frozen chives
Note: please don't use dried as it will not taste as nice! If you only have dried herbs substitute rosemary, marjoram and thyme.
1/2 teaspoon sweet Hungarian paprika
1 tablespoon olive oil
Salt & pepper
Cut the peppers in half length-wise and de-seed. Spread a tiny bit of the olive oil into the bottom of a 9X17" baking dish. Pour the rest of the olive oil and all the herbs and spices over the chicken breast strips and massage in well. Place the strips in the peppers and the peppers in the baking dish. Pour a little bit of water into the bottom of the baking dish (about 1/4 of an inch).
Bake for 30 minutes at 350 degrees F. I used tongs to turn over the strips after the first 15 minutes so they wouldn't get too brown on top and not be cooked underneath but you probably could cover them with foil and only take it off for the last 5 minutes or so to brown. ENJOY!
Preheat Oven: 350
1 salmon filet, de-boned
1 T pesto
Take 1 T pesto and spread over the top of the filet and bake at 350 oven until desired degree of doneness. Put on broil the last few minutes for a nice finish
Submitted By: Zebra
Comments: This has been a favorite of mine for years. Very simple. Make sure you take all the pin bones out - I use tweezers to pull them out. Run your hand over the top of the fillet to feel any still in the fish.
Ring out the old, ring in the new,
Ring, happy bells, across the snow:
The year is going, let him go;
Ring out the false, ring in the true.
~Alfred, Lord Tennyson, 1850