Balsamic Strawberry Topping

Spring is a Berrylicious Season!  This is the theme for May's Cooking Light Virtual Supper Club.  Myself and 5 other bloggers "meet" every month to share a Cooking Light menu.  Virtually, of course, since we live in different parts of the U.S. and Canada.  This month's theme focuses on berries.  Berries can be used in many different ways.  You will find berries used in a drink, appetizer, salad, main dish and dessert this month.

I wanted to make this Blueberry Crisp a la Mode but blueberries aren't in season and are very expensive in my grocery store.  I guess this will have to wait for summer.  Strawberries are in season right now and reasonably priced.  So, I chose to make this Balsamic Strawberry Topping.  Four simple ingredients and very quick to make.  The sweet and tart strawberries went perfect with some frozen vanilla yogurt.  I'll be using this strawberry topping in my greek vanilla yogurt as well.  YUMMY!!!  

Click here for recipe on Myrecipes.com

Balsamic Strawberry Topping
Recipe by Cooking Light

Ingredients

• 2 tablespoons light brown sugar
• 2 tablespoons balsamic vinegar
• 1/8 teaspoon ground nutmeg
• 3 cups sliced strawberries

Preparation

• Combine the first 3 ingredients in a small saucepan. Bring to a simmer over medium-low heat; cook 2 minutes or until slightly thickened. Stir in sliced strawberries, and remove from heat. Let stand 5 minutes.

Serve over low-fat vanilla frozen yogurt or ice-cream.

For more Berry recipes, check out the rest of the Cooking Light Virtual Supper Club menu below:

Jerry (Jerry's Thoughts, Musings and Rants) - Raspberry Daiquiris

Mary Ann - Meet Me in the Kitchen) - Strawberry-Avocado Salsa

Val (More Than Burnt Toast) - Mesclun with Berries and Sweet Spiced Almonds

Sandi - (Whistlestop Cafe Cooking) - Raspberry Asparagus Medley

Roz (La Bella Vita) - Pork Medallions with Spicy Pomegranate-Blueberry Reduction

Jamie (me) - Balsamic Strawberry Topping

Enjoy!

Mom's Cooking Club Lesson:  The pluses of strawberries:

 Low in Saturated Fat, Cholesterol and Sodium.  Also a good source of Folate and Potassium, and a very good source of Dietary Fiber, Vitamin C and Manganese.   

http://nutritiondata.self.com/facts/fruits-and-fruit-juices/2064/2

Zucchini, Red Pepper and Feta Frittata

A delicious and easy egg dish that I made today for Sunday breakfast.  This frittata would be perfect for Easter breakfast or brunch, Mother's Day or even a light dinner.  Enjoy this frittata full of zucchini, red pepper, feta cheese (also has parmesan in it too!) anytime of year.  

Click here for printable recipe on Babble.com

Zucchini, Red Pepper and Feta Frittata

Recipe by The Naptime Chef on Babble.com

Ingredients

6 eggs

¼ cup freshly grated Parmesan cheese

4 tablespoons olive oil

¾ cup zucchini, roughly chopped

¾ cup red pepper, seeded and roughly chopped

salt and pepper

1/2 cup feta, crumbled

Directions

1. Turn on the broiler.

2. Add the eggs to a large mixing bowl and beat them with a fork until they are broken up. Then add half of the parmesan cheese and 2 tablespoons of the olive oil.

3. Heat the remaining olive oil (2 tablespoons) in an oven proof pan over medium heat. Add the zucchini and peppers and stir them until they are cooked through and wilted.

4. Pour the eggs into the pan with the cooked zucchini and peppers.  Add a few pinches of salt and pepper. Cook the eggs on the stove top for one more minute. Scatter the remaining parmesan cheese and the feta on top and place in oven.  Broil it for about 1 minute. Shake the pan to make sure the eggs are set. If not, broil for one minute more. Remove from the oven, cut in wedges and serve.

Enjoy!

Mom's Cooking Club Lesson:  A frittata starts on the stove top and then is finished in the oven.  Make sure to use an ovenproof skillet that can handle broil temperatures.  

Grilled Ginger-Lime Shrimp: Local Foods for The Cooking Light Virtual Supper Club

It's time to share another Cooking Light recipe with The Cooking Light Virtual Supper Club.  This month the theme is 100 Miles of Flavor.  Each of us had to find a food ingredient that is locally made or grown within 100 miles of where we live.  At first, I couldn't think of any locally grown food within 100 miles of where I live, which is Pensacola, FL.  I kept thinking of Georgia corn or Alabama peaches.  But those food items aren't in season right now.  Then I had one of those "duh" moments.  Pensacola lies on the Gulf of Mexico.  Local seafood.  Right here in my own "backyard".  


We eat seafood once or twice a week.  We love seafood and are very lucky that we have a fantastic seafood market here (Joe Patti's Seafood) that gets a variety of fresh seafood from the Gulf of Mexico as well all over the world.  I chose shrimp as my local ingredient.  There is nothing like Gulf Shrimp.  When the BP Oil Spill hit this region last summer, it was devastating.  I could go on and on about the oil spill and what it did to our waters, sea life, beaches, economy and our lifestyle here and to our nearby cities but I won't get into that discussion now.  I'm happy to see that our beaches and waters are coming back and I'm starting to see Gulf of Mexico shrimp back at Joe Patti's.  They are also still getting shrimp from the East Coast as well as other safe areas.  


If you like grilled shrimp, you will love this recipe.  You marinate the shrimp for 30 minutes in a mixture of cilantro, ginger, lime juice, garlic, jalepeno pepper and a few other ingredients.  Place them on skewers and grill for 5 minutes or so until done.  The shrimp had a wonderful flavor to it.  It was a great way to showcase my local food - Gulf of Mexico Shrimp!        

Click here for the printable recipe on Myrecipes.com

Grilled Ginger-Lime Shrimp

Recipe by Cooking Light

Yield: 4 servings (serving size: 2 skewers)

Ingredients

• 1/2  cup  fresh cilantro leaves
• 1/4  cup  thinly sliced green onions
• 2  tablespoons  chopped peeled fresh ginger
• 1  tablespoon  fresh lime juice
• 1  tablespoon  canola oil
• 1/2  teaspoon  salt
• 1/2  teaspoon  dark sesame oil
• 4  garlic cloves, chopped
• 1  jalapeño pepper, seeded and chopped
• 1 1/2  pounds  large shrimp, peeled and deveined (about 32 shrimp)
• Cooking spray

Preparation

1. Combine the first 9 ingredients in a food processor, and process until coarsely chopped.

2. Combine cilantro mixture and shrimp in a large zip-top plastic bag; seal and shake well. Refrigerate 30 minutes.

3. Prepare grill.

4. Remove shrimp from bag; discard marinade. Thread 4 shrimp on each of 8 (8-inch) skewers. Place shrimp skewers on a grill rack coated with cooking spray; grill 5 minutes or until done, turning once.

What other local foods were brought to the dinner table this month?

Check out the links and menu below.

Jamie (me) - Grilled Ginger-Lime Shrimp

Mary Ann (Meet Me in the Kitchen) - Mixed Greens with Blueberry Vinaigrette

Sandi (Whistlestop Cafe Cooking) - Peas and Orzo with Pesto

Jerry (Jerry's Thoughts, Musings and Rants) - Beef Tenderloin with Mushroom-Red Wine Sauce

Roz (La Bella Vita) - Risotto with Porcini Mushrooms and Marscapone Cheese

Val (More Than Burnt Toast) - Fallen Chocolate Cake with Cherry Red Wine Sauce

Enjoy!

Mom's Cooking Club Lesson: When using wooden skewers to grill your seafood, meats and vegetables, don't forget to soak them in water for at least 30 minutes.  This will prevent them from burning and catching on fire.    

Giveaway - $10 Gift Card and Old El Paso Prize Pack

This giveaway is now closed.  Congratulations to comment #8, Karin, picked by Random.org.  Thanks for everyone that entered. 


I'm back with a fun giveaway!  It's been a month since my last blog post.  Where does the time go?  There have been some changes in my life the past several months that have limited my time and shifted my priorities.  After being laid off from my part-time job in October (company closed), starting a full-time job in November, keeping on top of my 2 daughter's sports and activities, as well as keeping up with house and home, has left me with little time to focus on my blog.  

One thing I haven't stop doing is cooking and sharing meals with my family.  My husband, myself and my 2 daughters sit down for dinner together every night.  One way to keep my weeknights easier is to make quick but delicious meals.  Such easy family meals are Taco Nights.  "Old El Paso offers a variety of seasonings, sides, sauces, and meal kits as simple solutions for a night of catching up with the family over a delicious taco dinner."

"To satisfy your Mexican style cravings, the Old El Paso^® line up of products includes chilies, dinner kits, dips and sides, enchilada sauce, refried beans, seasoning mixes, shells, taco sauce and salsa. The Old El Paso taco seasoning mix selection includes flavors like Burrito, Cheesy Taco, Chili, Fajita, Taco, Mild Taco and even a seasoning with 40% less sodium."

Visit Old El Paso website for news, tips recipes and more.  

Also, to keep your family laughing at the dinner table, have some fun with El TacodorTM, the world´s only Family Taco Night Game. With El Tacodor, your family can share a special night at home by challenging one another to quick fire trivia, wordplay and pantomime. Visit www.ElTacodor.com today to download instructions, a score card, and a challenge sheet for even more fun on Family Taco Night! 

For giveaway specifics, keep reading......

The Old El Paso "Family Taco Night" prize pack includes:

Packet of original Old El Paso Taco Seasoning, a Cactus Chip & Dip Serving dish, a set of 3 Fiesta Chili Pepper serving dishes and a $10 gift card to purchase your taco fixings.  What a fun way to share taco night with your family!

To enter, please leave a comment telling me your favorite taco fixings.  Simple as that.

  

Comments must be received by Friday, April 8th, 2011.  I will pick a winner through Random.org.  Winner will be announced by Sunday, April 10th, 2011.

Note of Disclosure:  Old El Paso through MyBlogSpark provided me with the information and a prize pack.  They are also generously offering a prize pack to one of my readers. 

Mom's Cooking Club Lesson:  No matter how busy life gets, try to keep your family dinner routine going.  It's a great time to connect, stay in touch, laugh, make lasting memories and enjoy some delicious food together.   

Mixed Lettuce, Pear and Goat Cheese Salad with Citrus Dressing....."Notes of Citrus" with the Cooking Light Virtual Supper Club

March is here.  Winter is leaving and Spring is coming.  Well, at least in some parts of the country like where I live in Northwest Florida.  I chose the theme this month for the Cooking Light Virtual Supper Club.....Notes of Citrus.  Myself and five other bloggers come together every month for a "virtual supper" focusing on Cooking Light recipes.

I made a salad this month with a citrus dressing using orange juice and lemon juice.  It was light and refreshing.  The pears and goat cheese were a perfect combination along with the citrus dressing.  I really like making different salads.  I use bottle dressings and make my own.  But, there is nothing like the freshness and flavor of homemade vinaigrette and salad dressings.

So, as Spring comes near, enjoy these recipes focusing on Citrus.       

Click here for a printable version of the salad recipe on Myrecipes.com (recipe also below)

How did the rest of the group use citrus in their recipes?  Check out the links below for more delicious ways to use citrus in Cooking Light recipes.

Val from More Than Burnt Toast started off the meal with a Beverage -  Blood Orange Sangria

Mary Ann from Meet Me in the Kitchen made the appetizer - Lime-Spiked Black Bean Dip

Sandi from Whistlestop Cafe Cooking handled the main dish - Lemon Sage Chicken

Jerry from Jerry's Thoughts, Musings and Rants provided the side dish - Braised Fennel with Orange

Roz from La Bella Vita ended the meal with a dessert - Nathan's Lemon Cake

Mixed Lettuce, Pear and Goat Cheese Salad with Citrus Dressing

Recipe by Cooking Light, October 2010

Yield: 8 servings

Ingredients

Dressing:

1 tablespoon finely chopped shallots
1 teaspoon Dijon mustard
1/4 cup fresh orange juice
4 teaspoons fresh Meyer lemon juice (I used a regular lemon and added a pinch of sugar)
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
4 teaspoons extra-virgin olive oil

Salad:

2 tablespoons fresh orange juice
2 firm ripe Bosc pears, cored and thinly sliced (any pear in season can be used)
6 cups mixed baby lettuces
1 head Boston or butter lettuce, torn (about 2 cups)
3/4 cup (3 ounces) crumbled goat cheese

Preparation

1. To prepare dressing, combine shallots and mustard in a medium bowl, stirring with a whisk. Stir in 1/4 cup orange juice and next 3 ingredients (through pepper). Gradually add oil, stirring constantly with a whisk.

2. To prepare salad, combine 2 tablespoons orange juice and pears, tossing to coat. Combine lettuces in a large bowl. Drizzle with dressing; toss gently to coat. Arrange about 1 cup lettuce mixture on each of 8 salad plates. Top each serving with about 1/4 cup pear and 1 1/2 tablespoons cheese.

Enjoy!

Mom's Cooking Club Lesson:  Are you in a rut with your salad dressing?  Make salads more exciting by trying different ones.  Making your own homemade salad dressing or vinaigrette is really very simple.  There are so many recipes on-line and in cookbooks.  When creating your own salad dressings, it not only tastes good but you know exactly what ingredients are going into your dressing.....and that's a bonus for me.      

Oreo Truffles

Oreo Cookies, Cream Cheese and Melted Chocolate = Oreo Truffles

A simple, fun and scrumptious treat to make for your family and friends.  I had these for the first time during Christmas when the mother of my daughters friend made them and kindly shared them with us.  Then, recently, I saw the recipe posted by The Naptime Chef on Babble.com.  I wanted to make a Valentine's Day treat for my family and co-workers and this was the perfect choice.  You bite into the chocolate candy coating and what do you get?  A truffle like center that is rich, soft and with an Oreo chocolate flavor. 

I made one batch with regular Oreo cookies and another batch with mint Oreos.  I coated the Oreo centers with white chocolate and regular chocolate.  I switched up the toppings: pink sugar and drizzled white chocolate.  I kept some of them plain chocolate as well.  The variations are endless.  Have fun and use your imagination.    

Oreo Truffles

Recipe inspired by The Naptime Chef

Ingredients

8 ounces cream cheese  (I used light cream cheese)

1 package Oreos (any flavor)  (I made one batch with mint, one batch with regular oreos)
4 ounces white chocolate, or semisweet chocolate, melted  (I used Ghirardelli Candy Making & Dipping Bar)

Directions

1. Place the cookies in a food processor and pulse until they are fine crumbs. Add the cream cheese and pulse again until a sticky dough forms. Use your hands to form the dough into 1″ round balls and place them on a cookie sheet lined with wax paper. Place them in the fridge to chill for at least 2 hours or up to 1 day.

2. Melt the chocolate in a double boiler or in the microwave. Roll the chilled truffles in the chocolate until they are completely coated. If desired, add colored sugar before chocolate starts to dry or drizzle with different color chocolate. Place them back on the lined cookie sheet. Chill them in the refrigerator until they are set, about 1 more hour.

3. For a cute presentation, place in mini baking cups or candy liners.  Store in refrigerator.

Oreo Truffle with Chocolate Coating, drizzled with White Chocolate

Oreo Truffle with White Chocolate, sprinkled with Pink Sugar



Happy Valentine's Day!!!!

Enjoy!

Mom's Cooking Club Lesson:  Variations - you can make these Oreo Truffles all year round and match the sprinkles and mini baking cups to any holiday or celebration.  You can make some for Easter with pastel colors, 4th of July with a red, white and blue theme, Halloween you can do black, purple and orange. And of course for Christmas you can do red and green.  Have fun with these throughout the year!

Brushetta with Warm Tomatoes....."Have a Heart" with The Cooking Light Virtual Supper Club

Celebrate the month of February with Cooking Light recipes focusing on red foods.  Red foods are known to be heart healthy and full of vitamins/minerals.  Check out this article on Livestrong.com for the 10 Healthiest Red Foods. 

 This month, the Cooking Light Virtual Supper Club has prepared a menu around red food.  We have some new members this month.  Welcome to Jerry from Jerry's Thoughts, Musings and Rants and Roz from La Bella Vita.  We are happy to have others join in our monthly gathering of Cooking Light recipes.

I made the Appetizer this month and my red food was tomatoes.  This is a delicious starter to any meal.  Warmed grape tomatoes that have been marinated in a balsamic vinegar, basil and garlic mixture on top of some toasted french bread rubbed with some extra garlic.  Why are simple, fresh food and ingredients just so good?  

Click here for Brushetta with Warm Tomatoes printable recipe on Myrecipes.com.   

Now, let's take a look at the rest of the "Have a Heart" menu from the other Cooking Light Virtual Supper Club members.  Click on each of their blog links for all the details of their red food dish.

Jamie (me) - Mom's Cooking Club - Brushetta with Warm Tomatoes - recipe below

Sandi - Whistlestop Cafe Cooking - Orange and Fennel Salad with Red Onions

Mary Ann - Meet Me in the Kitchen - Granny Smith, Radish and Radicchio Salad

Val - More Than Burnt Toast - Bourbon and Brown Sugar Flank Steak w/Garlic-Chive Mashed Potatoes

Jerry - Jerry's Thoughts, Musings and Rants - Roasted Sweet and Sour Beets, Carrots and Parsnips

Roz - La Bella Vita - Almond Jelly Roll with Raspberry Filling


Bruschetta with Warm Tomatoes

Recipe by Cooking Light, August 2004

Ingredients

2 1/2 cups grape, pear, or cherry tomatoes
3 tablespoons thinly sliced fresh basil
2 tablespoons finely chopped shallots
2 teaspoons olive oil
1/4 teaspoon sea salt
1/4 teaspoon balsamic vinegar
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
Cooking spray
4 (1-ounce) slices ciabatta or sourdough bread - I used Italian Bread and had enough tomato topping for approximately 7 slices
1 garlic clove, halved


Preparation

Combine first 8 ingredients, and let stand 1 hour.

Heat a medium nonstick skillet over medium heat. Coat pan with cooking spray. Add tomato mixture, and cook 10 minutes or until thoroughly heated, stirring occasionally. Remove from heat.

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add bread; cook 2 minutes on each side or until toasted. Rub 1 side of each toast piece with the cut sides of garlic clove halves. Serve tomato mixture over toast.

Note: I used Italian Bread and the recipe was enough for about 7 slices of bread. You can easily double and triple this recipe. I also heated my bread in a regular skillet instead of a grill pan. Either one works fine.

Enjoy!

Mom's Cooking Club Lesson:  While heating up the tomatoes, give them time to soften.  You will hear them pop as they warm up and the skin will break apart.  You want them to be in this stage before spreading on your toasted bread slices.

See the blog hop link below.  Feel free to link up any one of your red food posts.