New York Strip Steak
4 New York Strip Steaks
Salt and freshly ground black pepper
4 tablespoons Extra-Virgin Olive Oil, plus some for drizzling
4 Portobello mushroom caps
2 cups Shiitake mushroom caps
1 large white onion, peeled and sliced into 1/2-inch thick rounds
1 bunch Jumbo asparagus, peeled
4 Tomatoes, cored
3 Jalapeno Peppers
3 Large Basil Leaves
2 tablespoons Balsamic vinegar, plus some for drizzling
Coat onion slices, asparagus, tomatoes and jalapenos in 2 tablespoons olive oil. Season with salt and pepper and add to the hot grill.
Cook for 4 minutes on each side and remove from the grill.
Set asparagus aside and keep warm while preparing salsa.
To make salsa, remove charred loose rings from the onion rounds and place in the blender.
Remove and the skins and seeds from the tomatoes and add remaining tomato to the blender.
Remove and discard the skin and the seeds from the jalapenos.
Mince the jalapenos and add to the blender.
Add the basil leaves, olive oil and balsamic vinegar and pulse until chunky.
Reserve until serving.
Season steaks with salt, pepper and olive oil and place on the hottest part of the grill.
Toss the mushroom caps in 2 tablespoons olive oil and season with salt and freshly ground black pepper.
Place the mushrooms on the heat with smaller mushrooms around the edges of the grill.
Cook the steak for 4 minutes on each side for medium rare, 8 minutes on each side for well done.
Cook the portobellos for 2 minutes on each side, the shiitakes for about 1 to 2 minutes on each side.
Slice the steak and portobellos on a bias and place on a platter with the grilled asparagus, shiitakes and tomato salsa.
Drizzle with extra-virgin olive oil and balsamic vinegar before serving.
Nutrition Info (Per Serving)
Calories : 590 kcal
Carbohydrates : 26 g
Dietary Fiber : 7 g
Fat : 29 g
Protein : 54 g
Sugars : 12 g
Grilled New York Strip Steak with Fire Roasted Salsa and Grilled Mushrooms and Asparagus Recipe by food.yahoo.com
Friday, July 27, 2007
New York Strip Steak
Tuesday, July 24, 2007
Grilled Chicken Breasts
This recipe uses the grill or broiler to both cook the chicken and make a smoky-flavored tomato sauce. The yellow tomato sauce also makes this dish unique.
4 yellow tomatoes, halved crosswise and seeded
1 1/2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 tablespoon balsamic vinegar
3 tablespoons chopped fresh basil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 skinless, boneless chicken breast halves, each about 5 ounces
2 tablespoons chopped fresh flat-leaf (Italian) parsley
1 tablespoon chopped fresh thyme
Prepare a hot fire in a charcoal grill or preheat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.
Arrange the tomatoes skin side down on the grill rack or skin side up on a broiler pan lined with aluminum foil. Grill or broil until the skins begin to blacken, about 5 minutes. Transfer to a bowl, cover with plastic wrap, and let steam until the skins loosen, about 10 minutes.
In a small frying pan, heat the olive oil over medium heat. Add the garlic and saute until softened, about 1 minute. Remove from the heat and set aside.
Core and peel the tomatoes. In a blender or food processor, combine the tomatoes, the garlic with the oil, and the vinegar. Pulse until well blended. Stir in 1 tablespoon of the basil, 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper.
Sprinkle the chicken breasts with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. In a shallow dish, stir together the parsley, thyme and the remaining 2 tablespoons basil. Dredge the chicken in the herb mixture, coating completely. Grill or broil the chicken, turning once, until browned on both sides and no longer pink on the inside, about 4 minutes on each side.
Transfer the chicken breasts to warmed individual plates. Spoon the tomato sauce on top, dividing evenly. Serve immediately.
Nutritional Analysis(per serving)
Calories : 239
Monounsaturated fat : 4 g
Protein : 35 g
Cholesterol : 82 mg
Carbohydrate :8 g
Sodium : 583 mg
Total fat : 7 g
Fiber : 2 g
Saturated fat : 1 g
Grilled Chicken Breasts with Roasted Yellow Tomato Sauce Recipe by mayoclinic
Thursday, July 19, 2007
Honey-Pecan Crusted Chicken
Fried Chicken is not something everyone can indulge in, because of the high-fat content, but this oven baked version might just help satisfy those cravings.
1/4 tsp. salt
1/4 tsp. pepper
4 (6-ounce) skinned chicken breast halves
8 (4-ounce) chicken drumsticks, skinned
1/4 cup honey
2 T. Dijon mustard
3/4 tsp. paprika
1/8 tsp. garlic powder
1 1/4 c. finely crushed cornflakes (about 4 cups uncrushed cereal)
1/2 c. finely chopped pecans
Preheat oven to 400º.
Sprinkle salt and pepper evenly over chicken; set aside. Combine honey, mustard, paprika, and garlic powder in a small bowl; stir well. Combine cornflakes and pecans in a shallow dish; stir well. Brush both sides of chicken with honey mixture; dredge in cornflake mixture.
Place chicken pieces on a large baking sheet coated with cooking spray. Lightly coat chicken with cooking spray, and bake at 400º for 40 minutes or until done.
Nutritional Analysis( 8 servings )
Fat 13 g.
Cholesterol 101 mg.
Sodium 368 mg.
Carbs 22 g.
Fiber 1 g.
Protein 32 g.
Calcium 24 mg.
Iron 6 mg.
Honey-Pecan Crusted Chicken Recipe by blessingsforlife.com and Cookinglow-fat.com
Friday, July 13, 2007
When life gives you lemons, make lemon chicken! Enjoy flavorful chicken with a lemon twist that's ready in minutes.
8 boneless skinless chicken breast halves (2 1/2 pounds)
1 teaspoon lemon pepper
1 tablespoon vegetable oil
3 tablespoons lemon juice
1 teaspoon grated lemon peel
1/4 cup chopped toasted pistachio nuts, if desired
Lemon slice, if desired
Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper. Sprinkle both sides of chicken with lemon pepper.
Heat oil in 12-inch skillet over medium-high heat. Cook chicken, lemon juice and lemon peel in oil 15 to 20 minutes, turning chicken once and stirring juice mixture occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut.
Serve chicken topped with juice mixture, nuts and lemon slices.
Lemon Chicken Recipe by bettycrocker
Sunday, July 8, 2007
Low Fat Banana Muffins
1 cup whole wheat flour
1/4 cup splenda
1/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 egg whites
3 medium ripe bananas
1 1/2 cup bran cereal flakes
Preheat oven to 350'
In a large bowl mix all dry ingredients (except cereal). In a smaller bowl beat eggs, stir in mashed bananas. Add wet ingredients to dry ingredients and stir just until mixed (batter will be lumpy).Stir in cereal. Fill sprayed muffin tins to 3/4 full. Bake for 30 minutes. Cool on rack before removing muffins from tins.
Low Fat Banana Muffins Recipe by banquets
Thursday, July 5, 2007
1 whole roasting chicken, cut into large pieces
3 red chilies or green chilies, seeded, cut into matchstick shreds
1/4 medium red onion, thinly sliced
1 1/4 tablespoons fresh ginger, cut into fine matchstick shreds
2 garlic cloves, minced
1/4 cup fresh lime juice
3 tablespoons fish sauce
5 teaspoons sugar
1/2 teaspoon salt (to taste)
2 tablespoons peanut oil
1/2 teaspoon sa-te oil or chinese chili oil (or to taste)
1/2 cup fresh cilantro leaves roasted unsalted peanuts (to garnish)
Put the chicken into a pot with water to cover. Bring to a boil and skim the surface. Reduce the heat to medium and simmer for 5 minutes. Remove from heat, cover and let the chicken sit in the hot water for 25 minutes. Remove and let cool. (At this point, the chicken may be refrigerated overnight; reserve the stock for another purpose.).
When the chicken is cool enough to handle, remove and discard the skin. With your hands, pull the meat apart into shreds about 1/4-inch wide and 1 1/2 inches long; put them in a bowl.
Peel and seed the cucumber and cut it into matchstick shreds. Put these in a bowl with the chiles, onion, ginger and garlic and toss with the lime juice, fish sauce, sugar, salt and the oils and let sit for 30 minutes. Add these seasonings to the chicken and mix thoroughly. Stir in the cilantro leaves, garnish with peanuts and serve.
Thai Chicken Salad Recipe by recipezaar
Monday, July 2, 2007
To make this spicy pork tenderloin a meal, serve it with a side of steamed pea pods tossed with sliced water chestnuts, brown rice mixed with dried apricots, and fresh mango and papaya slices.
2 tablespoons sesame seeds
1 teaspoon ground coriander
1/8 teaspoon cayenne pepper
1/8 teaspoon celery seed
1/2 teaspoon minced onion
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1 tablespoon sesame oil
1 pound pork tenderloin, sliced into 4 4-ounce portions
Preheat the oven to 400 F. Lightly coat a baking dish with cooking spray.
In a heavy frying pan, add the sesame seeds in a single layer. Over low heat, cook the seeds stirring constantly until they look golden and give off a noticeably toasty aroma, about 1 to 2 minutes. Remove the seeds from the pan to cool.
In a bowl, add the coriander, cayenne pepper, celery seed, minced onion, cumin, cinnamon, sesame oil and toasted sesame seeds. Stir to mix evenly.
Place the pork tenderloin in the prepared baking dish. Rub the spices on both sides of the pork pieces. Bake until no longer pink, about 15 minutes. Or bake until a meat thermometer reaches 160 degrees (medium) or 170 degrees (well-done).
Transfer the pork tenderloin to warmed plates. Serve immediately.
Nutritional Analysis(per serving)
Calories : 196
Cholesterol : 74 mg
Protein : 25 g
Sodium : 57 mg
Carbohydrate : trace
Fiber : 0 g
Total fat : 10 g
Potassium : 442 mg
Saturated fat : 2 g
Calcium : 53 mg
Monounsaturated fat : 3 g
Asian Pork Tenderloin Recipe by Mayoclinic
- ▼ July (7)