Archive | May, 2013

Taco Dip

20 May

This recipe is a party favorite every time I make it. I have served it at casual wine dinners or at football tailgating parities and every time it is a hit. My husband asks for it on nights when he wants to relax and watch ball games. I do not mind serving it because it is actually healthy fun meal.

  • 1 low sodium taco seasoning mix package
  • 2  8 oz containers of fat free cream cheese
  • 1 can of fat free vegeterian refried beans
  • 8 oz of prepared salsa
  • 1 cup of shredded lettuce
  • 1 chopped tomato
  • 7 oz bag of fat free cheddar cheese
  • sliced black olives and  sliced jalapeños (optional)

With a mixer, mix the the taco seasoning and the cream cheese together. Spread in the bottom of a large plate or platter.  Cool in the fridge for 15 minutes. Top with the refried beans, salsa, lettuce, tomato, and cheese (and olives and ja jalapeño  if desired). Serve with chips of your choice or veggies.





Shrimp Stir Fry

15 May

My sweetie is gone for few days. I am home alone with a cellar full of  great wine and cute little pug. I have a chance to use ingredients that I can not use with my husband. He is not wild about stir fry and can not eat shrimp. This is quick and delicious dinner. I paired it with Pinot Noir and my dinner was delicious, but dinner company was little quiet.

  • 1/2 pound of peeled shrimp
  • 2 tbs olive oil
  • 2 tsp fresh chopped ginger
  • 3 gloves of garlic, pressed
  • 1 cup of broccoli florets
  • 1 cup snow peas
  • 1/2 cup shredded carrots
  • 1/4 cup gluten free low sodium soy sauce
  • 2 tbs rice vinegar
  • 2 tsp honey
  • 1/8 tsp crushed red pepper

Heat a wok over high heat. Add the oil to pan, swirl to coat. Put  the vegetables in the wok, cook for 4 minutes. Add the shrimp and the remaining ingredients. Cook until shrimp has turned pink.




Spicy Grilled Shrimp

13 May

When ever I have a chance, I like to grill shrimp for myself. Since shrimp has cholesterol, I don’t cook it for my husband. I like shrimp, and tonight my husband was eating wonderful turkey our son in-law grilled, I wanted to try new flavors with shrimp.

  • juice of 1 lime
  • juice of 1/2 lemon
  • 2 tbs olive oil
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1/4 pepper
  • 1/8 tsp Spanish smoked paprika
  • 2 gloves of garlic, pressed
  • 1/2 pound of shrimp, peeled

Mix all of the marinate ingredients together. Pour the marinate into a gallon ziplock bag, add the shrimp. Marinate in the fridge 30 minutes, turning the bag at least one time. Thread shrimp onto skewers. Grill 2 minutes on each side. Don’t over cook.



Grilled Vegetables with Spicy Jerk Seasoning

12 May

Grilled vegetables are very tasty, but these vegetables had nice spicy flavor. I grilled zucchini and portable mushrooms, but you could use any vegetables that are firm enough to grill.

  • 1 cup olive oil
  • 1 tbs ground allspice
  • 1 tbs onion powder
  • 1 tsp groung nutmeg
  • 1 tsp ground ginger
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1 1/2 tsp dried thyme
  • dash of salt
  • fresh ground pepper

Mix all of the basting ingredients together.

  • sliced zucchini
  • portable mushroom caps, gills removed

Grill the vegetables on medium high heat basting on both sides.  



Fish with Sriracha Honey Mustard Sauce

11 May

Cooking for my son in-law requires spice. My bland Finnish pallet has learned to enjoy spice as well, but I have a long way to go, but I have to admit this was wonderful. This paired well with fabulous cabernet sauvignon.

  • 1/4 cup honey
  • 3 tbs Sriracha
  • 1/4 cup Dijon mustard
  • 1/4 whole grain mustard

In a saucepan, combine all of the ingredients. Simmer until a slightly glossy sauce forms.

  • 1 lb of white fish ( I used mahi magi)

Heat a olive oil coated skillet to medium high heat. Paste the fish with the sauce, cook 2 minutes each side, turning and basting one time.




The next day I used rest of the sauce for cedar plank salmon. It was great.


Red Wine Poached Pears

10 May

This wonderful dessert solves my problem what to do with an opened unfinished bottle of wine. Red wine is the best, the day the bottle is opened, or if stored properly it will be okay the next day as well. I admit, I am a wine snob, I do not like to drink wine that has been sitting around opened for days.

  • 4 ripe pears
  • 1 1/2 cups water
  • 1 1/2 cups red wine
  • 1/2 cup sugar
  • 1 lemon sliced
  • 1 cinnamon stick

Peel the pears and remove the core from the bottom end, but leave the stem on the top.

In a medium saucepan, bring the water, wine and sugar to a boil. Turn heat down to medium low, add the lemon, cinnamon and the pears. Cover pan and simmer until the pears are tender, at least 30 minutes. Turn the heat off and leave the pears sitting in the pot 15 more minutes. Serve chilled.





Gluten Free Cornbread

9 May

I always enjoy when I get to visit my daughter. One of the best things about our visits is cooking together. She is on gluten free diet and has experienced with many ingredients I am not comfortable of trying. These muffins are made with rice flour, cornmeal and quinoa.

  • 1 cup brown rice flour
  • 3/4 cup gluten-free cornmeal
  • 1 cup cooked quinoa
  • 1/2 tsp xanthan gum
  • 1 tbs baking powder

Mix the above ingredients together.

Add the following to the mix.

  • 1/2 tsp salt
  • 3/4 cup fat free milk
  • 1/4 cup egg substitute
  • 3 tbs chopped jalapeños
  • 1/4 cup honey
  • 1/2 cup corn

Pour the batter in to greased muffin tins. Bake in 400 degree oven 10 minutes. Cool in pan for few minutes before removing.





%d bloggers like this: