Sunday, July 28, 2013

Bavarian Cream with Fruit

My wonderful friend Debbie has made this for many occasions that I have been to - and I can't get enough of it! It is the kind of thing that you want to lick the bowl when you are done because you want more!  We served this at a bridal shower at my house yesterday.  It is creamy and delicious and the fresh fruit is such a great compliment with the rich velvety cream.  You MUST try this one!  Thanks Debbie!



Bavarian Cream
from my friend-Debbie McAllister

1 cup sugar
1 envelope unflavored gelatin
½ c hot water
Mix together and bring to a boil.  Remove from heat.

Add:
2 c unwhipped  heavy cream
2 c sour cream
1 tsp vanilla

Refrigerate in a covered bowl for at least 6 hours and serve in individual cups with a sprinkle of brown sugar, strawberries, kiwi, and blueberries. (or other berries of your choice!)




Monday, July 15, 2013

Grilled Cedar Plank Salmon

We love grilling anything on a cedar plank!  The yummy smokey flavor is unbeatable and the meat cooks up so moist and juicy - without burning and without having to flip the meat over.  We wanted to cook some salmon for our Sunday dinner and I found a yummy rub that was delicious!! It has smoked paprika - which gives everything a smokey flavor.  This, added with the smoke of the cedar plank, makes it SOOO good and it was SO easy!!



The salmon was moist and flavorful


This is a picture of the salmon cooking on the plank.  You can see how the brown sugar melted into a yummy glaze

Grilled Cedar Plank Salmon
from Kristen at Simple Bites

one 2 lb salmon filet, skin removed (I bought mine from Costco - skin is already removed)
1 cedar plank, pre-soaked in water (about 4 hours) (I also buy these at Costco - they come in a pack of 6, but I have heard that you can also just go to a lumber yard and buy untreated cedar planks and cut them!)
1/2 c brown sugar
2 TBSP olive oil
1 TBSP dried Italian seasoning
1 Tsp smoked paprika
1/2 tsp Kosher salt

1.Preheat gas grill
2. Place the pre-soaked cedar plank on the grill grate for 5 minutes.
3. In the meantime, combine brown sugar, olive oil, Italian seasoning, smoked paprika and Kosher salt in a small bowl.
4. Rub the mixture over the top of the salmon filet (the side the skin was not on)
5. Place the prepared salmon onto the cedar plank, what would have been the skin side down.
6. Grill for 30 minutes, or until salmon turns light pink in color and is flaky.  (My salmon was thinner and cooked in about 8-10 minutes, so watch carefully - you don't want to overcook it)

Tuesday, July 9, 2013

Skinny Chicken and Broccoli Alfredo


I have been trying new recipes, but haven't loved any of them enough to put them on my blog.  This one, my husband and I decided, was blog worthy!  It is a very healthy version of Chicken Alfredo - using Greek yogurt, chicken broth and skim milk to make the sauce.  I used the easy way and bought a deli chicken instead of grilling it, and I steamed my broccoli instead of roasting it.  It was very good, but now I want to try it her way - I'm sure it has a richer flavor.  Very yummy and easy!!  We will be having this again for sure!


Skinny Chicken and Broccoli Alfredo
from Courtney Horan

3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups)
2 cups roasted broccoli florets
8 oz. fettuccine
2 TBSP extra virgin olive oil
2 tsp minced garlic
2 TBSP flour
1 cup fat-free, low sodium chicken broth
1/4 c plain 0% greek yogurt
1/4 c skim milk
1/4 tsp pepper
1 pinch ground nutmeg
3/4 c freshly grated Parmesan cheese

Directions:

In a pot of boiling, slated water, cook the pasta according to package directions. Drain and set aside.

In a medium saucepan, heat the olive oil over medium-low heat. Add garlic and cook, stirring frequently, until the garlic is golden, 1-2 minutes.

Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, Greek yogurt, Milk, pepper and nutmeg. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes. Stir in 3/4 cup Parmesan. Add salt to taste.

Add cooked chicken and broccoli to sauce mixture, followed by the cooked pasta. Toss to combine and serve with more Parmesan, if desired.
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