Friday, May 29, 2015

Fat-Free FrozenYogurt

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For those of you with an ice cream maker, this is an easy dessert to make that is virtually fat-free and delicious. You can use any fresh fruit in season.  In the one pictured here, I used fresh strawberries which were pureed first.

2 cups fat free Greek yogurt
2 cups pureed strawberries
1 can fat-free sweetened condensed milk
1 cup fat-free milk
3 tsp vanilla

Puree the fruit using your food processor or hand blender.  Mix the yogurt, pureed fruit, sweetened condensed milk, non-fat milk and vanilla until blended. Pour it into your ice cream maker, and process according to manufacturer's directions. Freeze for at least 4 hours or overnight.

Monday, May 25, 2015

Lemon Garlic Shrimp

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This shrimp is so good, you will want to soak up its butter-garlic-lemon sauce with French bread. It is sometimes called Louisiana style barbecued shrimp although it is not cooked on a barbeque but in a skillet instead.  You can buy shrimp with its head on or off, whichever way you prefer. I like using Costco's jumbo prawns which are fresh and firm.

1 lb large shrimp, peeled
1 stick unsalted butter, cut up
1 T garlic, minced
1 T fresh rosemary, chopped fine
1/3 cup lemon juice (2 lemons) - Save the rinds
1/4 cup Worcestershire sauce
1-1/2 tsp Tabasco sauce
1/2 tsp Kosher salt
Pepper, freshly ground to taste

After squeezing the lemons, cut the rinds into round slices.  Heat a large skillet using medium-high heat. Melt the butter, then add the garlic, rosemary, Worcestershire, Tabasco, lemon juice and lemon rind slices. Season the shrimp with Kosher salt and pepper, then add to the skillet and cook for 3-4 min. Serve with crusty French bread or baguette.

Pickled Maui Onions

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Here's another pickled Maui onion recipe that is easy to make.  It resembles rakkyo, Japanese pickled scallions, in taste.  Be sure to use Maui or a mild white onion which is less pungent and sweeter in flavor. You can serve this alongside fish, hamburger, steak or as an appetizer, just by itself.

2 medium Maui onions, sliced
1-1/2 cups water
3/4 cups distilled white vinegar
1/2 cup sugar
3 cloves garlic, crushed
Dried hot red chilies, to taste
1 T salt

Place the sliced onions in a wide-mouth 1-quart (or larger) jar.  Boil the water, vinegar, sugar, garlic, chilies and salt in a saucepan.  Pour over onions and let cool.  Chill 3 days or up to a month.

Tuesday, May 5, 2015

Jennifer's Caprese Bread Skewers

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Jennifer made these scrumptious caprese skewers when we visited their beautiful Alaskan house on the Kenai River last summer.  The skewers are so colorful and simple to make. 

Cherry tomatoes
Fresh basil leaves
Fresh mozzarella balls
Artisan bread, cut in cubes
Balsamic vinegar or balsamic syrup
Extra virgin olive oil
Salt and pepper, to taste

Cut the bread into 1-2" cubes.  Place a cherry tomato on the skewer, followed by a basil leaf, mozzarella ball and bread cube.  Repeat until the skewer is full.  Right before serving, sprinkle with balsamic vinegar, olive oil, salt and pepper.  

Pictures from our trip to Denny and Jennifer's in Alaska...

Cauliflower Salad

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Here's a colorful cauliflower salad that can be assembled quickly.  You can use bottled French dressing or a homemade version used in the one pictured above.

1/2 head of cauliflower, cut into small flowerets
3T green or red onions chopped 
1/2 cup cheddar cheese, cut in small cubes
1/2 cup dried cranberries
1/4 cup salted sunflower seeds, shelled
Catalina French dressing
Salt and pepper, to taste

Mix everything together right before serving.  You can adjust any of these proportions to your liking.

French Dressing:
2/3 cup ketchup
1/4 cup sugar
2/3 cup canola oil
1/2 cup red wine vinegar
2 splashes of Worcestershire sauce

Mix together until well-blended.  Refrigerate.