Lobster Roll For Two

Easy Lobster Roll

3 TBLS Light Mayo
2 TBLS Red Onion, Finely Chopped
1 TBLS Fresh Lemon Juice
1 7 Oz Container Lobster Meat
1 Celery Stalk, Finely Chopped
Salt n pepper to taste

Combined mayo, onion, celery, and lemon juice in a medium bowl. Cut lobster into small bite sizes pieces. Add the lobster to the bowl, toss and coat well. Serve whole wheat roll.

Seasoning Without Salt

Seasoning Without Salt

Spending most of my adult life on a low-sodium diet I had to be creative when it came to seasoning my food without salt. Here are a few of my favorite seasoning blends!



In a medium bowl combined ingredients, mix well and store in air-tight container or seasoning shaker.

All-Purpose Spice
5 TSP Onion Powder
1 TSP Dry Mustard
2 1/2 TSP Paprika
2 1/2 TSP Garlic Powder
1 1/4 TSP Thyme
1/2 TSP Ground White Pepper
1/4 TSP Celery Seed

Herbed Seasoning
2 TBLS Basil
2 TBLS Onion Powder
1 TSP  Dried Oregano
1 TSP  Celery Seed
1/4 TSP Dried Lemon Peel
1-2 Pinch Black Pepper

Spicy Blend
2 TBLS Crushed Savory
1 TBLS Dried Mustard
2 1/2 TSP Onion Powder
1 1/2 TSP Curry Powder
1 1/4 TSP Cumin
1 1/2 TSP White Pepper
1/2   TSP Garlic Powder

Baked Potato Soup

Baked Potato Soup

5 Large potatoes, peeled and cubed
1 Small onion, finely chopped
3 Celery Stalks,finely sliced
3 Cloves Garlic, minced
3 TBLS Butter, unsalted
2 TBLS Flour
1/4 TSP White Pepper
3 Cups Low-sodium Chicken Broth
1/2 Cup 2% Milk
Salt n Black pepper to taste

Toppings
Cheese
Crumbled Bacon
Chopped Scallions

• In a large stock pot melt butter over medium heat until frothy. Add onion, celery and garlic cook about 2-3 minutes until translucent. 
• Lower heat and add flour, mix well into a light color roux, add chicken broth to deglaze the bottom of the pan add potatoes. Increase heat to medium heat, bring stock to a low boil for about 15-20 minutes until potatoes are tender. Lower  heat, add milk and continue cooking 5-10 minutes. Season with salt and pepper to taste.
• For a chunky soup smash potatoes slightly with potato masher. For smoother soup puree in food processor.Top with your favorite toppings and enjoy.

Asian Pork Noodle Bowl

Asian Pork Noodle Bowl

1/2 c. Tamari Sauce
1/2 c. Light Brown Sugar
2 TBLS Rice Vinegar
1 TSP. Fresh Ginger, Chopped
1/4 TSP. Crushed Red Pepper
1 TSP. Chinese 5 spice
2/12 LB Pork Shoulder
1 Red Peppers, Sliced
1 Small Onion, Sliced
1/2 c.snow peas
1 TBLS Toasted Sesame Oil 
1 PKG Sobo Noodles

1. In a small bowl combine Tamari, brown sugar, vinegar, ginger, Chinese 5 spice and crushed red pepper Stir well. Place pork shoulder into a slow cooker, pour mixture over the pork and cook on high for 4-6 hours. 
2. 15 minutes before serving, cook noodles according to package. In a medium skillet heat oil saute vegetables, spoon in 2-3 TBLS of broth from pork mixture into the vegetables. Shred pork and build bowl.     

-To build bowl place noodles in bowl, top with pork and vegetables spoon in broth and serve-

Risotto

Basic Risotto

1 Cup Arborio Rice

1 Cup White Wine

1 TBLS Olive Oil

1 TBLS Butter

1/2 Onion, Finely Chopped 

1/4 Cup Parmigianino Cheese, Shredded

32 OZ Low Sodium Chicken Broth

• In a medium sauce pan over medium heat bring chicken stock to a low boil, reduce heat to low and continue simmering.
• In a separate saucepan heat olive oil add onion and sauté until translucent about 2-3 minutes. Add Arborio rice, toast rice for 2 minutes, add wine bring to a simmer and continue simmering until wine is reduced by half. 
• Ladle in 2 spoons of chicken stock, stir rice until most of the chicken broth is absorbed. Once most of the broth is absorbed repeat the process until rice is cooked al dente. Stir in butter and cheese, let sit for 2 minutes and serve.  

Best Spinach Ever

4-5 Cloves of garlic, sliced
3 TBLS Olive oil
1 TSP Crushed red pepper
1 PKG Bagged Spinach

• Heat olive oil over low-medium in a medium sauce pan. Add sliced garlic, sauté garlic for 3-4 mins or until lightly golden brown. Remove garlic and set aside.
• Add crushed pepper to oil , sauté 2-3 mins. Add spinach to pan , cover and cook spinach until wilted 5-10 minutes. Keep warm until ready to serve.

Shrimp Scampi

Shrimp Scampi

1-LB Shrimp, Peeled and Deveined 

1- TBS Olive Oil

1- Stick Butter

1- TBS Garlic, Minced

1- TBS Parsley, Dried

1- Lemon, Juiced and Zested

1- Cup White Wine

1- TSP Onion Powder

1. In a medium skillet over medium-low heat, heat 1 TBS olive oil and one stick of butter. Heat until butter is melted. Careful not to burn the butter. Add shrimp and cook until pink. 
2. Add lemon juice along with the zest. Add garlic continue cooking for another 2-3 minutes stir continuously careful not to burn the garlic. Add 1 cup of white wine , parsley and onion powder. Continue cooking for another 2-3 minutes or until wine is reduced by half season with salt and pepper to taste. 
3. Serve over risotto or your favorite pasta. 

Click here for link to Risotto: http://homechef-foodieatheart.blogspot.com/2013/06/risotto.html

Buffalo Chicken Salad

Buffalo Chicken Salad

2 Hearts Romaine Lettuce, Chopped
1 Cup Shredded Carrots
2 Celery Stalks,Chopped
1/2 Cup Ranch Dressing
1/2 Blue Cheese Crumbles
1-2 Lb Chicken Breast, Boneless/Skinless
1   TBL Olive Oil
1   TBL Butter
1/2 Cup Hot Sauce
Salt and pepper to taste

• In a small bowl combined ranch dressing and blue cheese crumbles, set aside.
• Cut chicken into bite size pieces. Preheat skillet over medium heat, add oil and butter to hot pan add chicken. Season chicken with salt and pepper sear chicken for 2-3 minutes.
• Reduce heat add hot sauce. Cook for an additional 5 minutes or until chicken is cooked through.
• Combined lettuce, carrots, celery and dressing. Toss well , top salad with chicken

Mediterranean Baked Chicken

Mediterranean Baked Chicken 

New Family favorite Mediterranean baked chicken served over a basic risotto 

6-8 Chicken Thighs, skin on

2    Lemon

1    Onion, quartered

1    Cup Calamata Olives, pitted

1    Cup Low-Sodium Chicken Broth

2    TSP. Oregano

2    TSP. Onion Powder

2    TSP. Garlic Powder

2    TSP. Parsley

1/4 TSP. Pepper

1/8 TSP. Salt

2    TBLS. Olive Oil, divided

 

•  In a small bowl combined oregano, onion powder, garlic powder, parsley, salt and pepper, add 1 TBLS of Olive Oil set to the side. Take one lemon and slice into 6-8 thin slices, set to the side.

• Coat the bottom of a baking dish with 1 TBLS Olive oil. Pull the skin away from the chicken slightly, add a slice of lemon between the skin of the chicken. Rub both sides of chicken with seasoning mixture place in baking dish. Zest one lemon over chicken add the juice of the lemon over the chicken. Add onion and olives to baking dish. Add 1 cup of chicken broth to baking dish cover with foil.

• Bake chicken at 400 for 35-40 minutes. Remove foil and turn oven to broil, broil chicken for 5-10 minutes or until slightly brown and crisped on top.



Turkey Orzo Soup

Turkey Orzo Soup

So it is the Monday after Thanksgiving and you have all this turkey leftover, what do you do? I make a big pot of Turkey Orzo Soup, it is fast and easy to make and so delicious.

4- Carrots, sliced
4- Celery Stalks, Sliced
1- Sm. Onion, Finely Diced
2- Cups Turkey, Chopped
1- Cup Orzo
1- TBLS. Dried Parsley
1- TBLS. Dried Dill
1- TSP.   Onion Powder
1- TSP.   Garlic Powder
1- TSP.   Olive Oil
2- Cup. Water 
32 oz Low Sodium Chicken Broth


In a large stock pot heat olive oil over medium heat, add vegetables and cook for about 5 minutes . Add all remaining ingredients except for the orzo. Bring soup to a boil , lower heat and simmer for 20 minutes. Add orzo and continue cooking for about 7-10 minutes or until orzo is completely cook.  

Happy Holidays

HAPPY HOLIDAYS!

 

It's hard to believe that Thanksgiving is just a week away. I am so EXCITED!!!! It is my all time favorite holiday, it's the time of year that we get to slow down and enjoy the company of our loved ones and it is the start to the holiday hustle. Over the next few days I will be sharing some of my family favorites with you all! I hope everyone has a blessed and joyous holiday season!

Potato Casserole

My mom started making this potato casserole years  ago and it has become a family favorite.

1- Bag Frozen Hash brown Potatoes, cubed
1- Small Onion, finely diced
1- Can Cream of Celery Soup
1- LB Shredded Cheddar
1- LB Shredded Coby Jack Cheese
1- Stick of Butter, melted and divided
1- Cup Cornflakes, crushed
Salt n pepper to taste

In a large bowl combined the first 5 ingredients. Add 1/2 of the melted butter, mix well . Pour mixture into a casserole dish , top with cornflakes and remaining butter. Bake at 350 for 30-40 minutes , until cheese is melted and topping is golden brown.

Slow cooker pork chops with apple chutney

Slow Cooker Pork Chops with Apple Chutney


4 - Pork Chops, Center Cut Bone-In
6 - TSP Packed Light Brown Sugar
2 - TBLS Cider Vinegar
1 - TSP Ground Ginger
¼ - TSP Ground Cinnamon
¼ - TSP Ground Cayenne
¼ - Cup Crasians
2 – Medium Apples, peeled and chopped
Salt and pepper to taste

Spray the slow cooker with cooking spray, lightly season pork chops with salt and pepper. Place pork chops in the slow cooker. In a small bowl combine remaining ingredients, pour over pork chops and cook on high for 4-5 hours.

*I added about ¼ cup of chicken broth to the bottom of the slow cooker dish to avoid burning and sticking.
 

Autumn Chopped Chicken Salad

Autumn Chopped Chicken Salad......... MMMMMM GOOOOOD!


1 - Head of Romaine Lettuce, Chopped
2 - Medium Bartlett Pears, Chopped
2 - Small Gala Apples, Chopped
1- Cup Craisians
1- Cup Pecans
3 - Slices of Bacon, Cooked and chopped
1 - Cup Poppy Seed Dressing
1 - TBLS Balsamic Vinegar

2- Chicken Breast, Boneless Skinless
2- TBLS Olive Oil
Salt and pepper to taste
Garlic herb Seasoning

1. In a medium saute pan heat olive oil over medium heat. Season and cook chicken for about 10-12
   minutes on each side or until chicken is no longer pink on the inside. Set to the side and let cool.

2. I a large bowl combined all salad ingredients, toss well and top with chicken. In a small bowl
    combine dressing and vinegar together and serve on the side.

Roasted Poblano Soup

Roasted Poblano Soup

Ingredients:

2- Poblano Pepper, Roasted*
1- Sm. Onion,Roughly Chopped
3- TBLS Butter
2- TBLS Flour
2- Cups Chicken Broth
1- TBLS Heavy Whipping Cream
1- TSP. Garlic Powder
Salt n Pepper to Taste
Pinch of Cayenne Pepper


1. In a medium sauce pan over medium heat melt butter, when butter is completely melted mix in flour, garlic powder. Lower heat and simmer for about 5 minutes, careful not to burn the roux. Roux should be light to medium brown. 

2. Add onions, continue cooking about 5-8 mins. Until onions are slightly translucent. Add chicken broth, poblano pepper, salt n pepper, and Cayenne.Continue simmering 10 mins, broth should be slightly thick.

3. Remove soup from heat, with an immersion blender, puree peppers until smooth. Return to heat whisk in cream and keep on low heat until ready to serve.


* Roasting Poblano Peppers- Pre-heat broiler on high. Place peppers on a cookie sheet and char peppers on all sides. Remove peppers from broiler and place in a baggie to steam for about 10 minutes. Peel skin off of the peppers, remove stem and roughly chop peppers. For a mild soup remove all seeds, if you like heat in your soup then leave most of the seeds in while chopping the peppers.

Saute Lemon Garlic Green Beans




Tasty fresh flavors to liven up your everyday green beans!

Saute Lemon Garlic Green Beans

½ LB. Fresh Green Beans
1  Sm. Lemon
¼ Cup. White Wine (optional)
3  Gloves Garlic, Minced
2  TBLS. Olive Oil
Salt / Pepper To Taste

1. Clean green beans well and snip off ends.
2. In a small frying pan heat oil over medium heat. Add green beans,
   garlic and the zest of the lemon. Saute for about 5-8 minutes or until
   beans are slightly tender, Stirring occasionally.
3. Lower heat and add the juice of one lemon and white wine if using.
   Continue cooking 3-4 minutes, add salt and pepper to taste.

Jalapeno grilled cheese!!!!

Jalapeno Grilled Cheese!!!

This has to be one of the best sandwiches I have ever tasted. The tang of the sour dough, the creaminess of the cheese, and the subtle heat from the jalapeno. Your taste buds won't know what's going on!




Serves 3
2- Jalapeno, cut lengthwise and seeded
1- Lb Colby Jack Cheese, Shredded
1- Loaf of Sour dough bread
1- Stick of Butter, Soften
Plain cream cheese, Whipped
Olive Oil

1. Drizzle about a 1 TBLS of olive oil on to a cookie sheet, place peppers onto cookie sheet and broil on top rack for 8 minutes. Remove peppers and place in a plastic bag to steam, let cool about 10-15 minutes. Remove skin from peppers and roughly chop peppers.
2. Pre-heat griddle pan and assemble sandwiches. Butter 1 side of two pieces of bread, spread cream cheese on the other side of the bread top with shredded cheese and peppers, top with second piece of bread. Grill sandwiches 4-5 minutes over medium heat until golden brown. ENJOY!!!!

I was able to make 3 sandwiches with the ingredients listed above.

Tomato Soup

MMM...... GOOD, Homemade tomato soup . Perfect for any rainy day !

1 TBLS Olive Oil
1/2 Yellow Onion, chopped
3 Gloves Garlic, minced
4 Large Tomatoes, sliced
1 TSP Crushed Red Pepper Flakes
1 TSP Dry Basil, or Fresh
1 TSP Italian seasoning
1 Cup Chicken Broth, Low Sodium
1 Chicken Bouillon
1 TBLS Sherry Vinegar
Salt and pepper to taste

1. Heat olive oil in a large sauce pan over medium heat.
2.  Add onion, garlic, tomatoes, red pepper, season well with pepper and salt to taste. Simmer for 10-12 minutes. Add the chicken broth and bouillon, cook for an additional 10 minutes. Stir in sherry, remove from heat and allow to cool.
3. Once soup is cooled poor soup into blender* and puree until smooth. Return to pot and keep warm over low heat until ready to serve. Enjoy!

* I leave my soup in the pot and use a hand blender, blending until smooth.

Collard Greens

While at the Farmers Market this weekend I picked this bunch of collard  after sampling them at one of the vendor stands. I would normally make my own pesto but this time I used one I picked up from the Farmers Market.

1-2 tsp. Olive Oil
1 Clove Garlic, minced
1 Lemon
1 tsp. Basil parmesan pesto
1 Bushel Collard Greens
1 Pinch Crushed Red Pepper
Salt and pepper to taste
1. Heat olive oil over low to medium 
    heat in deep dry pan.

2. While oil is heating, roughly chop
     collard greens. Add garlic to frying
     Pan, sauté 1 min add greens cook
     down until greens are wilted.

3. Season with salt and pepper, red pepper, and
    add juice of one lemon. Continue to
    cook for about 10 minutes tossing
    occasionally. Just before removing
    from heat drizzle pesto over
    greens toss lightly and serve.

Chicken Souvlaki on Pita

GREEK FOOD, GOTTA LOVE IT!

This dish has all the flavors that I like when it comes to eating Greek food, it is fresh and light but leaves you satisfied. It can be eated as a sandwich but if you are watching your carbs skip the pita bread and eat it as a salad. It was a total hit with my family, My son enjoyed it so much he said it should be on the menu every week!


Tzatziki
1/2 Seedless Cucumber, peeled and chopped
1 Cup Greek Yogurt, Plain
1 Lemon, juiced
1 Glove Garlic, minced
2 TSP Fresh Dill, chopped
1/2 TSP Coriander
1/2 TSP Cumin

Marinade
4 Chicken Breast, Boneless and skinless
1/2 Cup Olive Oil
4 Chicken Breast, Boneless and skinless
3 Gloves Garlic, minced
1/4 Cup Flat Leaf Parsley, Chopped
1 1/2 TSP  Dried Oregano
Salt and Pepper to taste

1 pkg Pita Bread




1. Place cucumber in a mesh strainer over a bowl, sprinkle with a little salt
    for about 20 minutes to allow excess water to drain. Once cucumber is
    drained mix remaining ingredients and allow to chill.

2. In a gallon size zip-loc baggie combined all the ingredients listed under
    marinade. Allow chicken to marinate for 20 mins.

3. Pre-heat broiler on HI. Once chicken is done marinating place chicken on
    broiler pan, cook about 6-8 minutes per side. Remove chicken from broiler
    and let sit for 10 minutes. After chicken is done sitting slice chicken.

4. While chicken is sitting, heat a frying pan over medium heat. Lightly coat
    with cooking spray or olive oil, grill pita bread 3-4 minutes per side until
    lightly toasted.Assemble sandwiches and enjoy!

Suggested Toppings: Red onion, Romaine lettuce, Tomato