Wednesday, May 26, 2010

Dakota Cookies

This is a wonderful cookie that was named for my WONDERFUL nephew when he was born. I love how quick and easy these are and I love the fact that you can eat the cookie dough without worry about raw eggs! (which, yes, I am a little paranoid about :) ) These are SO good - a must try!


Only 7 ingredients.





I use an ice cream scoop to make the cookies all uniform in size.





Chocolate, graham crackers and coconut - how can it get any better?



Dakota Cookies

1 ½ c graham cracker crumbs
¾ c flour
2 tsp baking powder
1 14-oz can sweetened condensed milk
½ c butter (softened to room temperature)
1 1/3 c sweetened flaked coconut
2 c (1 bag) milk chocolate chips

In a bowl, whisk first three ingredients together. Set aside. In a mixer, combine sweetened condensed milk and butter. Mix until smooth. Slowly add the dry ingredients. Stir in the coconut and chocolate chips by hand. Bake at 375 degrees for 10 minutes. Makes about 27 cookies.

Tuesday, May 18, 2010

Lilac/Snowball Spring Arrangement

OK, this has NOTHING to do with food, but I had to share my absolute favorite Spring flower arrangement! I have 4 lilac bushes and 2 snowball bushes. I have found that the snowballs don't come out until after the lilacs have died off, but I LOVE using the immature green snowballs with the dark purple lilacs in an arrangement. Such a pretty combination! Just had to share.

Sunday, May 16, 2010

Kalua Pork


This is a VERY easy and wonderful dinner. It was a hit at our family Sunday gathering. I bought the pork butt roast with bone in - which was very inexpensive ( I think it was about $1.97 a lb). I use the crushed garlic and the chopped ginger in jars that you find refrigerated near the produce section - sure makes it easy! This is a picture of the roast ready to be wrapped in foil and put in the oven.


Kalua Pork
4 lb. pork shoulder or butt roast
1 1/2 TBSP kosher salt
2 TBSP liquid smoke
1 TBSP grated ginger
2 cloves garlic, crushed (about 1 heaping tsp)
3 TBSP lite soy sauce

Mix salt, liquid smoke, ginger, garlic and soy sauce. Rub over meat. Wrap meat in foil, place on a rimmed cookie sheet and put into the oven at 350 degrees for 4 hours. Let stand 15 minutes. Shred roast, removing fat (and bone). Pour any of the remaining juices over the meat. Serve over cooked rice (optional: can also be topped with pineapple)

This also turns out very well cooked in a crock pot for about 7-8 hours on low! (minus the foil)

Tuesday, May 11, 2010

Grilled Chicken Tenders with Cilantro Pesto

Several years ago my husband's work had a health challenge that involved losing weight, exercising and eating healthy. They would send out recipes every week, and this was one that they sent. I tried it and loved how flavorful it was. If you like cilantro, you need to try this one! Lots of fresh flavorful ingredients.
To toast the sesame seeds, simple put them in a small dry skillet over low heat, stirring constantly, until golden and fragrant, about 2 minutes.

The cilantro, green onions, toasted sesame seeds and some of the reserved marinade go into the food processor.



The finished product - very flavorful!





Grilled Chicken Tenders with Cilantro Pesto
Source: EatingWell

Makes 4 servings

Ingredients
¼ cup lime juice
¼ cup reduced-sodium soy sauce
1 tablespoon canola oil
1 teaspoon chili powder
1 pound chicken tenders
2 cups loosely packed fresh cilantro leaves (1 bunch)
2 green onions, sliced
2 tablespoons toasted sesame seeds (see how in picture above)

Instructions
1. Whisk lime juice, soy sauce, oil and chili powder in a large bowl. Reserve 2 tablespoons of the marinade in a small bowl. Add chicken to the remaining marinade; toss to coat. Marinate in the refrigerator for 20 minutes or up to 1 hour.
2. Preheat grill to medium-high.
3. Meanwhile, place cilantro, scallions, sesame seeds and the reserved marinade in a food processor and process until fairly smooth.
4. Oil the grill rack. Remove the chicken from the marinade (discard marinade) and grill until cooked through and no longer pink in the middle, about 2 minutes
per side. Serve the chicken with the cilantro-sesame pesto.


Nutrition Information
Per serving: 152 calories; 4 g fat (0 g sat, 2 g mono); 67 mg cholesterol; 3 g carbohydrate; 27 g protein; 1 g fiber; 290 mg sodium; 105 mg potassium.
Nutrition bonus: Vitamin A (15% daily value).

Monday, May 3, 2010

Grilled PIneapple

My husband and daughter came up with the recipe several years ago. It is very low fat and VERY good! Cut fresh pineapple into spears, removing the hard fibrous core and outer peel(is that what it's called?). Place on a cookie sheet and spray each piece with I Can't Believe It's Not Butter Spray (which has 0 calories) and sprinkle generously with turbinado sugar (raw sugar).
Grill on the BBQ for about 3-4 minutes per side, or until grill marks appear (don't let the sugar burn).


Serve warm - it's a really yummy combination of flavors! Very fun.

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