Mexican Baked Tilapia from Chowhound

Panini without a Press

Do you love panini and wish you could learn how to make panini sandwiches at home? Here’s a great article on different ways to make panini at home without a panini maker. Thank you, PaniniHappy.com, for posting this great article!

http://paninihappy.com/how-to-make-panini-without-a-panini-press/

I have read on some other blogs recently that can also use a George Foreman Grill to make panini sandwiches.

So with all these alternatives available to you, you really don’t need a panini press!

Mexican Baked Tilapia from Chowhound

5 Minute Brownie for One

Brownie in a Mug

OK, so it’s NOT the healthiest treat, and if I played with it a little, I could probably make it a tad healthier with natural sugar and whole wheat flour.

In the meantime I felt I should post is in the spirit of being a fast and easy way to make something that normally takes an hour.

If you try it I hope you’ll come back and let me know what you thought!

Lisa

Pork Carnitas

EZ Slow Cooker Pork Carnitas

Pork Carnitas

The original version of this recipe received 733 reviews with an average 4.5 star rating on allrecipes.com.

My version of these yummy slow cooker carnitas is spicier and has a stronger Indian flavor.  You will also need to start it one day ahead but I promise you it is worth it!  You can either start it the night before and eat it the following night, or start it in the morning and eat it the following day.  Either way it needs to sit in the frig for 8-10 hours before cooking.

Here we go!

2 – 2 lb pork tip roasts (Costco, $2/lb)
2 C beef broth (either pre-made or bouillon is fine)

Seasoning mix:
2 t garlic powder
2 t cumin
1 t oregano
1 t ground coriander
1 t chili powder
1 t pepper flakes
1 t salt
1/2 t ground cinnamon

  1. Mix the seasonings in a small bowl. Set aside.
  2. Set the crock from your 5-quart slow cooker next to your workspace, with the lid off.
  3. Remove all packaging from pork roasts, rinse and pat dry with paper towels.
  4. Holding 1 roast in your hand, slowly sprinkle half the seasonings onto the pork, a little at a time, while rubbing them into the meat.  It’s easiest to use both hands to rub the pork. When done your pork should be evenly covered all the way around with seasonings.
  5. Put the roast in the crock and do the same with the other one.  They should be nicely nestled next to each other in the crock.
  6. Cover the crock and put it in the frig for 8-10 hours (I do it overnight).
  7. 8-10 hours later, pull the crock out of the frig and put it in the cooker base.  At this point I generally wait an hour to bring it up to room temp, but you don’t have to if you don’t have time.
  8. Cook on low for 8 hours.  Check it and if it’s not falling apart, cook for an additional hour or more until it is.
  9. Let cool slightly, then pull it apart and serve it on whole grain rolls with the beef juice for dipping.

Some embellishments for the sandwiches might include sweet onions, barbecue sauce, pickles, cole slaw, olives, chutney, and the like.  Please no ketchup or mayo (unless your kids insist :-)).

Note:  You could make this in the morning, put it in the frig all day and then let it cook all night.  The next morning just stick the crock in the frig until you’re ready to eat, pull the pork apart, and heat it all up in the microwave.

For a gluten-free version, serve with corn tortillas or gluten-free bread.

Makes 10 servings at 225 calories each.  With the roll it’s 400.

Turkey and Potatoes in the Oven

Roasted Turkey Thighs & Potatoes with Broccoli

Serves 2-4
Prep time: 15 minutes
Total time: 1 hr 30 minutes

This weeknight meal is so effortless, it practically makes itself! If you use very large thighs you will have leftover meat to use in another meal later in the week.

Ingredients

  • 1 package of (2) turkey thighs
  • 1-2 Tbsp steak or other rub-type seasoning blend
  • 2 baking potatoes (white or sweet)
  • 1 bunch of broccoli (or replace with green beans or zucchini or salad or whatever greens you like)
  • olive oil
  • Salt & pepper or other desired seasoning
  • Potato fixings: Butter, chives, sour cream or plain greek yogurt

Directions

  1. Preheat your oven to 375F on convection, or 400F on regular.
  2. Scrub the potatoes under running water, and wrap them in squares of tinfoil.  Puncture with a sharp knife in several places. Set aside.
  3. Remove turkey thighs from package and cut away any excess fat or loose bone materials.
  4. Put the thighs skin-side up on a cutting mat or kitchen towel. Sprinkle with the seasoning mix and lightly rub the seasoning into the turkey.
  5. Dribble some olive oil onto a small roasting pan. Place the thighs skin side down in the pan and sprinkle the exposed side with the seasoning. Lightly rub the seasoning in with your fingers.
  6. Place the pan in the oven, along with the potatoes and set a timer for 30 minutes.
  7. After 30 minutes, turn the thighs over (skin side up now) and rotate the potatoes.  Set the timer for another 30 minutes.
  8. Prep your broccoli (or other green vegetable) by trimming off the hard ends and little leaves, and cutting into mouth-sized pieces.  Put into a sauce pan with a quarter inch or so of water in it (or use a steamer), and cover.
  9. When the turkey and potatoes are done remove them from the oven and set aside.
    Put a clean towel over the turkey (not foil).
  10. Cook the broccoli about 6 minutes or until crunchy tender.
  11. Serve all! Put some butter, plain greek yogurt (or sour cream), and salt and pepper on the table for dressing the potatoes.

Photos

Step 5 – Put turkey in pan.
Raw turkey thighs with rub

Step 6 – Put turkey and potatoes in oven.
Turkey and Potatoes in the Oven

Nutrition Info

Oops, not here yet. Coming soon!

Mexican Baked Tilapia from Chowhound

EZ Tri-Tip Roast Beef Stew (Slow Cooker)

Slow Cooker Pot Roast

Ingredients

  • 2 1/2 pound pre-marinated stew meat
    • (I like the Asada Tri Tip roast from Trader Joe’s)
  • 1 pound baby red potatoes cut in half or quarters
  • 1 pound carrots, scrubbed and cut into large pieces
  • 1 sweet onion cut into large slices
  • 1 jalapeno, seeded and cut into 1 inch strips
  • 4-5 garlic cloves, green shoots removed and chopped coarsely

Directions

  1. Prep all ingredients as indicated in the ingredients list.
  2. Place potatoes, carrots, onions, garlic, & jalapeno in a large slow cooker (in that order).
  3. Add meat and marinade juices into the cooker, directly on top of vegetables.
  4. Add 1/4 C red wine or water into the roast bag. Roll the open end over to close it, and give it a shake (over the sink in case it leaks). Pour the liquid over the roast and discard bag.
  5. Cover the cooker and turn to high setting. Cook on high for two hours then reduce heat to low and cook another 4 to 6 hours. The vegetables will be just tender, and the roast should be tender but not falling apart.

Photos

Step 1 – Prep Veggies

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Step 2 – Add veggies to cooker.

 

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Step 3 – Add meat to cooker.

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Step 5 – Cook and serve.

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Nutrition

Oops, coming soon!

Mexican Baked Tilapia from Chowhound

NPR’s GF Cookies

I was searching for GF cookies for the holidays and lo and behold, found this super-yummy-looking recipe for Gluten Free Almond Butter Chocolate Chip cookies.

http://www.npr.org/2012/02/14/146875315/almond-butter-cookies

Almond Butter Chocolate Chip Cookies
Photo Credit: Nicole Spiridakis / NPR

Haven’t tried it yet, but they look promising.  Once I manage to try them I’ll surely come back and update you.  If anyone tries them before me, feel free to let us know the results.