Ingredients:
1 puff pastry sheet, thawed and rolled out
1/2 lb hamburger meat (I never use any more than 96/4 % fat)
taco seasoning
1/2 cup butter, melted
4 oz cream cheese (I use reduced fat)
1/4 cup white corn
1/4 cup diced yellow onion
1. Preheat oven to 400 degrees.
2. Cook onions with meat and season with taco seasoning per taco seasoning instructions.
3. Mix in cream cheese and corn and stir until cream cheese is melted.
4. Cut puff pastry into 3-4 inch rectangles, ovals will work too.
5. Place 1-2 tablespoons of meat mixture in middle of each rectangle, but over to one side.
6. Brush edges of pastry with butter and fold empty side over to cover the meat mixture. Seal edges together with fork. (like ravioli) Repeat until all is used. If you have any of the meat mixture left, feed it to your hungry 18-month old daughter. =)
7. Place on greased cookie sheet and and brush tops with remaining butter.
8. Bake 15-20 minutes, or until golden brown.
Dip in sour cream, salsa, guacamole, or a mixture of any of the three and serve with a side of rice. Muy delicioso!
Monday, June 22, 2009
Beef Wellington w/ Bearnaise Sauce
Joe has been on me for a while now to learn how to make Beef Wellington, so what better of a time than Father's Day! I found this recipe on simplyrecipes.com, here is the exact link:
http://simplyrecipes.com/recipes/beef_wellington/
Beef Wellington Recipe
Ingredients:
1 lb beef tenderloin fillet
Salt and pepper
Canola, grapeseed, or olive oil
1 lb mushrooms
4 thin slices ham (Parma ham if you can get it) or prosciutto (I used prosciutto)
2 Tbsp yellow mustard (we used Coleman's Original English Mustard)
7 ounces puff pastry (needs 3 hours to defrost in refrigerator if using frozen)
2 egg yolks, beaten
**I also used a about a tbsp of diced onion and a tbsp of minced garlic
To make:
1 Preheat oven to 400°F.
2 Heat a tablespoon or two of oil in a large pan on high heat. Season the fillet generously with salt and pepper. Sear the fillet in the pan on all sides until well browned (hint: do not move the fillet until it has had a chance to brown). Remove the fillet from the pan and let cool. Once cooled, brush the fillet on all sides with mustard.
3 Chop the mushrooms put them into a food processor and purée. Heat a large sauté pan on medium high heat. Scrape the mushroom purée into the pan and let cook down (this is where I also added a tbsp diced onion and a tbsp minced garlic), allowing the mushrooms to release their moisture (and for the onion to cook). When the moisture released by the mushrooms has boiled away, set aside the mushrooms to cool.
4 Roll out a large piece of plastic wrap. Lay out the slices of ham on the plastic wrap so that they overlap. Spread the mushroom mixture over the ham. Place the beef fillet in the middle, roll the mushroom and ham over the fillet, using the plastic wrap so that you do this tightly. Wrap up the beef fillet into a tight barrel shape, twisting the ends of the plastic wrap to secure. Refrigerate for 20 minutes.
5 On a lightly floured surface, roll out the puff pastry sheet to a size that will wrap around the beef fillet. Unwrap the fillet from the plastic wrap and place in the middle of the pastry dough. Brush the edges of the pastry with the beaten eggs. Fold the pastry around the fillet, cutting off any excess at the ends (pastry that is more than 2 layers thick will not cook all the way, try to limit the overlap). Place on a small plate, seam side down, and brush beaten egg yolks all over the top. Chill for 5-10 minutes.
6 Place the pastry-wrapped fillet on a baking pan. Brush the exposed surface again with beaten eggs. Score the top of the pastry with a sharp knife, not going all the way through the pastry. Sprinkle the top with coarse salt. Bake for 25-35 minutes. The pastry should be nicely golden when done. (To ensure that your roast is medium rare, test with an instant read meat thermometer. Pull out at 125-130°F for medium rare.) Remove from oven and let rest for 10 minutes before slicing. Slice in 1-inch thick slices.
Serves 4.
*********************************************************************************
I also made a very simple Bearnaise Sauce to go with the Beef Wellington. I will say that the sauce tasted a little funny by itself, but atop the meat it was out of this world! I found the recipe on AllRecipes.com. Here is it's exact link:
http://allrecipes.com/Recipe/Bearnaise-Sauce-I/Detail.aspx
Bearnaise Sauce
INGREDIENTS:
1/3 cup white vinegar
1/4 cup minced shallots
2 teaspoons dried tarragon
4 egg yolks, beaten
1/2 cup butter
DIRECTIONS:
In a microwave safe dish combine vinegar, shallots and tarragon. Microwave on high until boiling. Allow to cool.
Stir in egg yolks and butter. Microwave until thickened, about 1 minute.
***********************************************************************************
I served the Beef Wellington with Bearnaise Sauce on the side with homemade mashed potatoes and green beans. Let me just say that Joe looked at me during the meal and asked "Where's my wife? This is a five star meal! I couldn't have pulled this off!" What a great compliment! Honestly, I couldn't believe I pulled it off either. I was so nervous to cook it!
http://simplyrecipes.com/recipes/beef_wellington/
Beef Wellington Recipe
Ingredients:
1 lb beef tenderloin fillet
Salt and pepper
Canola, grapeseed, or olive oil
1 lb mushrooms
4 thin slices ham (Parma ham if you can get it) or prosciutto (I used prosciutto)
2 Tbsp yellow mustard (we used Coleman's Original English Mustard)
7 ounces puff pastry (needs 3 hours to defrost in refrigerator if using frozen)
2 egg yolks, beaten
**I also used a about a tbsp of diced onion and a tbsp of minced garlic
To make:
1 Preheat oven to 400°F.
2 Heat a tablespoon or two of oil in a large pan on high heat. Season the fillet generously with salt and pepper. Sear the fillet in the pan on all sides until well browned (hint: do not move the fillet until it has had a chance to brown). Remove the fillet from the pan and let cool. Once cooled, brush the fillet on all sides with mustard.
3 Chop the mushrooms put them into a food processor and purée. Heat a large sauté pan on medium high heat. Scrape the mushroom purée into the pan and let cook down (this is where I also added a tbsp diced onion and a tbsp minced garlic), allowing the mushrooms to release their moisture (and for the onion to cook). When the moisture released by the mushrooms has boiled away, set aside the mushrooms to cool.
4 Roll out a large piece of plastic wrap. Lay out the slices of ham on the plastic wrap so that they overlap. Spread the mushroom mixture over the ham. Place the beef fillet in the middle, roll the mushroom and ham over the fillet, using the plastic wrap so that you do this tightly. Wrap up the beef fillet into a tight barrel shape, twisting the ends of the plastic wrap to secure. Refrigerate for 20 minutes.
5 On a lightly floured surface, roll out the puff pastry sheet to a size that will wrap around the beef fillet. Unwrap the fillet from the plastic wrap and place in the middle of the pastry dough. Brush the edges of the pastry with the beaten eggs. Fold the pastry around the fillet, cutting off any excess at the ends (pastry that is more than 2 layers thick will not cook all the way, try to limit the overlap). Place on a small plate, seam side down, and brush beaten egg yolks all over the top. Chill for 5-10 minutes.
6 Place the pastry-wrapped fillet on a baking pan. Brush the exposed surface again with beaten eggs. Score the top of the pastry with a sharp knife, not going all the way through the pastry. Sprinkle the top with coarse salt. Bake for 25-35 minutes. The pastry should be nicely golden when done. (To ensure that your roast is medium rare, test with an instant read meat thermometer. Pull out at 125-130°F for medium rare.) Remove from oven and let rest for 10 minutes before slicing. Slice in 1-inch thick slices.
Serves 4.
*********************************************************************************
I also made a very simple Bearnaise Sauce to go with the Beef Wellington. I will say that the sauce tasted a little funny by itself, but atop the meat it was out of this world! I found the recipe on AllRecipes.com. Here is it's exact link:
http://allrecipes.com/Recipe/Bearnaise-Sauce-I/Detail.aspx
Bearnaise Sauce
INGREDIENTS:
1/3 cup white vinegar
1/4 cup minced shallots
2 teaspoons dried tarragon
4 egg yolks, beaten
1/2 cup butter
DIRECTIONS:
In a microwave safe dish combine vinegar, shallots and tarragon. Microwave on high until boiling. Allow to cool.
Stir in egg yolks and butter. Microwave until thickened, about 1 minute.
***********************************************************************************
I served the Beef Wellington with Bearnaise Sauce on the side with homemade mashed potatoes and green beans. Let me just say that Joe looked at me during the meal and asked "Where's my wife? This is a five star meal! I couldn't have pulled this off!" What a great compliment! Honestly, I couldn't believe I pulled it off either. I was so nervous to cook it!
Sunday, June 21, 2009
Pre-Father's Day French Toast
3 slices of bread
2 eggs
cinnamon
powdered sugar
1/4 banana, sliced
2 strawberries, cleaned
whipped cream
syrup
salt and pepper
1. Beat eggs and mix in a pinch of each: cinnamon, powdered sugar, salt and pepper.
2. Dip each piece of bread into egg mixture, coating both sides well, and place in heated skillet (medium heat). Cook until browned on both sides.
3. Cut each slice in half, arrange prettily on a plate, drizzle with syrup, sprinkle with powdered sugar and cinnamon, decorate with whipped cream, bananas and strawberries (I also added a few sprigs of parsley for decoration purposes only).
4. Serve to the most important fathers in your life (except I didn't get to serve it to my Dad, but I will soon if he wants some!).
This is what I served Joe and Wayne yesterday morning, today's breakfast is yet to come. They're still sleeping! I wish my Dad could have been here to enjoy this delicious French Toast, but as I said before, I'll make it for him any time if he's interested!
Hana got to enjoy some, too!
Happy Father's Day!
Friday, June 19, 2009
Fettuccine with Walnut Sauce
This is a yummy Weight Watchers recipe I just served for dinner tonight and boy was it a success!
makes 4 one cup servings
1/2 cup part-skim ricotta cheese
1/4 cup low-sodium chicken broth
1 tsp lemon zest
6 oz fettuccine
1/4 cup chopped walnuts
1/4 cup crumbled Gorgonzola cheese
2 tbsps finely chopped fresh parsley
1. In a bowl, combine ricotta, broth and lemon zest; mix until smooth.
2. Cook the fettuccine according to package directions; drain and place in a serving bowl. Top with ricotta mixture, then sprinkle with walnuts, Gorgonzola and parsley; toss to coat.
***FYI: 6 points per one-cup serving, 271 cal, 10 g fat, 3 g sat fat
I served it with homemade garlic toast. I used Nature's Own Whitewheat bread which is 0 points per slice! (of course the toppings add points)
makes 4 one cup servings
1/2 cup part-skim ricotta cheese
1/4 cup low-sodium chicken broth
1 tsp lemon zest
6 oz fettuccine
1/4 cup chopped walnuts
1/4 cup crumbled Gorgonzola cheese
2 tbsps finely chopped fresh parsley
1. In a bowl, combine ricotta, broth and lemon zest; mix until smooth.
2. Cook the fettuccine according to package directions; drain and place in a serving bowl. Top with ricotta mixture, then sprinkle with walnuts, Gorgonzola and parsley; toss to coat.
***FYI: 6 points per one-cup serving, 271 cal, 10 g fat, 3 g sat fat
I served it with homemade garlic toast. I used Nature's Own Whitewheat bread which is 0 points per slice! (of course the toppings add points)
Wednesday, June 17, 2009
3-Point McMuffin
Well, the diet veered a bit off track with the mourning of the pooch. I have discovered I am a comfort eater. Oh, well. There are worse things I could be, right? As of Monday, I am back on track, the Weight Watchers track that is! Here's a delicious low-point breakfast for all my fellow egg sandwich lovers out there!
1/4 cup Egg Beaters = 1 pt
1 Thomas Light Multi-Grain English Muffin = 1 pt
1 slice Kraft 2% American Cheese = 1 pt
Cook the egg, toast the muffin and assemble. If I hadn't have told you, you would have never known it was only 3 points!
1/4 cup Egg Beaters = 1 pt
1 Thomas Light Multi-Grain English Muffin = 1 pt
1 slice Kraft 2% American Cheese = 1 pt
Cook the egg, toast the muffin and assemble. If I hadn't have told you, you would have never known it was only 3 points!
Sunday, June 7, 2009
Easy Pea-sy Salad
1 can of peas, drained but not rinsed (or a small package of frozen peas, thawed and rinsed)
3 sticks of Colby-Jack cheese, chopped
1/4 cup diced yellow onion (or less, I really like onion!)
1 to 1 1/2 tbsp mayonnaise
salt and pepper to taste
Mix it all in a bowl and enjoy! What a yummy lunch on a hot summer day. Eat indoors, of course, that Texas sun will spoil mayo in no time! =)
3 sticks of Colby-Jack cheese, chopped
1/4 cup diced yellow onion (or less, I really like onion!)
1 to 1 1/2 tbsp mayonnaise
salt and pepper to taste
Mix it all in a bowl and enjoy! What a yummy lunch on a hot summer day. Eat indoors, of course, that Texas sun will spoil mayo in no time! =)
Thursday, June 4, 2009
Pork & "JuiceCous"
I usually shy away from the barbecue or teriyaki flavored pork tenderloin I see at the store and just stick to lemon garlic, but the last time I went to the store they had a very intriguing flavor: pomegranate basil. Yep, that's right, pomegrantin! LOL It sounded so yummy to me that I just had to have it. But once I brought it home it sat in the fridge for a couple of days and then I made a home for it in the freezer. I was intimidated! What in the world do I serve with it? Then a "friend" of mine - it's funny I say friend because she has no idea who I am, but I feel as though I know her and her family very well. You see, I follow her blog just like you guys follow my primary blog www.watchherasshegrows.blogspot.com. So a while back I was reading her latest entry, which just so happened to be a recipe for what she calls JuiceCous. It sounded so delicious! Then it hit me: This would go wonderfully with that pomegranate basil pork tenderloin! And what a hit it was! My family practically fought over the leftovers! Are you curious? I know you are...
JuiceCous (courtesy of MckMama's blog www.mycharmingkids.net)
(this is the way I made it)
I bought a box of Near East brand couscous and basically followed the directions on the back, but instead of just adding 2 cups water or broth, I added 1 cup water and 1/2 a cup of carrot juice and 1/2 a cup of orange juice. Once cooked, I then added craisins, garbanzo beans and lots of Joe's homegrown cilantro. That's it. And it is delicious. Joe cooked the pomegranate basil pork tenderloin out on the grill, sliced it up and served it right alongside MckMama's JuiceCous. What a perfect combination.
JuiceCous (courtesy of MckMama's blog www.mycharmingkids.net)
(this is the way I made it)
I bought a box of Near East brand couscous and basically followed the directions on the back, but instead of just adding 2 cups water or broth, I added 1 cup water and 1/2 a cup of carrot juice and 1/2 a cup of orange juice. Once cooked, I then added craisins, garbanzo beans and lots of Joe's homegrown cilantro. That's it. And it is delicious. Joe cooked the pomegranate basil pork tenderloin out on the grill, sliced it up and served it right alongside MckMama's JuiceCous. What a perfect combination.
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