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March 20, 2012

Red Cabbage Slaw

A very light and refreshing twist on an old favorite without the mayo.

Serves 4


  • 1/2 cup freshly squeezed orange juice
  • 1/4 cup freshly squeezed lime juice
  • 1 tablespoon honey
  • 1/2 cup canola oil
  • 1 fennel bulb, core removed, sliced very thin
  • 1/2 large head red cabbage, finely shredded
  • 2 strips bacon, cooked crisp and chopped
  • 2 tablespoons chopped cilantro leaves
  • Salt and pepper


    In a medium bowl, toss together fennel, cabbage, cilantro and bacon. Whisk together orange juice, lime juice, honey, and oil. Add the vinaigrette to the cabbage mixture and toss to coat. Season with salt and pepper and let sit 30 minutes in the refrigerator before serving.

    Posted by terri at 10:18 PM | Comments (0)

    Penne, Spinach, Asparagus and Cashew Salad

    Enjoy this salad as a complete meal. Add banana bread and glass of fresh squeezed lemonade.

    Serves 12

    1 ½ pounds asparagus spears, ends trimmed, cut into 1-inch pieces
    1 ½ pounds penne pasta
    ½ cup extra virgin olive oil
    ¾ cup sliced green onions, finely chopped
    6 tablespoons white wine vinegar
    2 tablespoons soy sauce
    1 six ounce package baby spinach
    1 cup slated roasted cashews, coarsely chopped
    1 tablespoon extra virgin olive oil
    Kosher salt and fresh cracked black pepper

    Bring a large pot of water to boil and cook pasta until just before al dente and at this time add the asparagus to the pot and continue to cook until asparagus is tender, about 3 more minutes. Drain and transfer pasta and asparagus to large bowl. Toss with l tablespoon oil. Add spinach, onions, and cashews.
    Whisk together ½ cup oil, vinegar, and soy sauce. Add vinaigrette to pasta. Toss to coat. Season to taste with salt and pepper.

    Posted by terri at 10:17 PM | Comments (0)

    March 12, 2012

    Raspberry Balsamic Vinaigrette

    Homemade vinaigrette takes very little time and is so much better for you. You can control the ingredients and eliminate all the additives. For this vinaigrette you will first need to make your own raspberry sauce.

    Makes 1 1/4 cups


  • 1/4 cup raspberry sauce
  • 3/4 cup extra virgin olive oil
  • 1/4 cup balsalmic vinegar or for a lighter version use white wine vinegar
  • 1 teaspoon mixed dried herbs (thyme, basil and marjoram)
  • salt and pepper, to taste


    To make raspberry sauce cook 2 cups fresh or frozen berries with 3/4 cup sugar for 30 minutes on medium heat. Strain through sieve.

    To make vinaigrette mix all ingredients together in a jar with lid. Shake until well blended.

    Posted by terri at 01:26 AM | Comments (0)

    March 11, 2012

    Pomegranate Martini

    Pomegranate juice gives this martini a lovely red color making it a hit for special occasions


    1 ounce vodka
    1/2 ounce Cointreau orange liqueur
    3 ounces pomegranate juice


    Combine all ingredients in a cocktail shaker with crushed ice. Shake and strain into a cocktail glass. Serve with a squeeze of lemon or lime and save a slice for garnishing the glass.

    Posted by terri at 01:56 AM | Comments (0)

    Candied Lemon Zest

    This attractive garnish is made from julienne strips from the peel of the lemon. You can use it to top any dessert like Lemon cheesecake with Candied Lemon zest or try it in your hot tea.


  • 1 large lemon
  • 1 1/2 cup sugar
  • 1/3 cup light corn syrup


    Zest the lemon without removing the white pith. Put the zest in a small saucepan with water to cover and boil for 5 minutes. Drain and rinse with cold water to stop the cooking process. Bring 1 cup of the sugar, syrup and 1/3 cup water to boil in the saucepan. Remove from heat, stir in the zest and let stand for 30 minutes. Remove the zest and cool on a wire rack. Put remaining sugar on a plate and press sugar onto each piece. Store at room temperature for about one week.

    Terri's Tips:
    You can also make candied lime zest the same way
    Cut different shapes like diamonds or little squares

    Posted by terri at 01:10 AM | Comments (0)

    Lemon cheesecake with candied lemon zest

    The creamy texture of this cheesecake will remind you of lemon mousse. It’s light, fluffy and luscious.

    Serves 10-12


    For the crust

  • 5 tablespoons butter, melted
  • 1 cup vanilla wafers crumbs
  • 2 tablespoons sugar

    For the filling

  • 3- (8 ounce) packages cream cheese, softened
  • 4 eggs, separated
  • 3 large lemons, zest and juiced
  • 1 1/4 cup sugar
  • 1/3 cup all purpose flour
  • candied lemon zest to garnish


    Preheat oven to 325 degrees F.
    For the crust: Spray a 9 inch springform pan with non-stick cooking spray. Seal the outside of the pan with foil. Put the crumbs and sugar in a small bowl and pour in the butter and stir to combine. Press the crumbs evenly over the bottom of the pan.

    For the filling: Beat cream cheese in a large bowl until smooth. Gradually add 1 cup of the sugar and beat until light and fluffy. Add egg yolks, lemon juice and zest. Slowly stir in flour and beat until smooth.

    Whip the egg whites to soft peaks. Gradually add the remaining sugar and whip until firm peaks. Fold egg whites into the lemon batter.

    Pour batter into the pan and place the pan in a baking dish that is slightly larger than the pan. Add hot water to dish, enough to cover 1 inch deep. Bake the cheesecake for 50-55 minutes or until set and golden. Transfer the pan to a rack to cool. Cover and refrigerate until chilled, about 4 hours.

    To serve: Run a knife along the edge of the cake to loosen and carefully remove the pan rim. Dip a knife into hot water to cut through the cake with ease.

    Terri’s Tips:

  • Folding egg whites into a batter isn’t difficult but there is a technique to it. Once you learn how to turn your wrist, you’ll be a pro
  • To soften cream cheese leave it at room temperature for about 2 hours before you need it. But if you forget, which we all do, heat it on low in the microwave for about 20 seconds. If that doesn’t do the trick add an additional 10 seconds until it is soft but not melted.
  • Use a zesting tool to zest the lemon into long strips or you can thinly slice julienne strips
  • Whip the egg yolks before adding to the batter to increase volume for a lighter, creamier texture

    Cooking Wiser:

  • You can use low fat cream cheese but it will change the texture of the cake
  • Use cooking oil to replace the butter in the crust

    Make it your own:

    Make this Lemon beauty into a lime, beauty, use limes to replace the lemons
    If you don’t have vanilla wafers use graham cracker crumbs or ginger snaps
    You could even add nuts to the crust, pecans or almonds; about 1/3 cup finely crushed

    Posted by terri at 12:56 AM | Comments (0)

    March 10, 2012

    Gingered Limeade

    Heat 3 cups water and 1teaspoon fresh ginger in medium sauce pan on medium heat for 15 minutes until ginger is infused into water. Use this water to make your favorite limeade. Continue for limeade recipe.

    1 can lime frozen concentrate
    Use ginger infused water and follow directions on the can.
    Add crushed ice.

    To serve: Rim the edge of a glass with a slice of lime and press into bowl of sugar to coat. Add a slice of lime on the side.

    Posted by terri at 03:42 AM | Comments (0)

    Pineapple Lime Pie

    This is a very tropical, light dessert, great for back yard barbeques or summer parties. The ingredients remind me of a delicious rum drink I had in Bonaire several years ago. The ingredinets included coconut rum, pineapple juice, lime juice and ice.

    Serves 8-10


    For the crust

  • 1/3 cup butter, melted
  • 3 tablespoons sugar
  • 1 egg yolk
  • 1 cup all purpose flour
  • 1 cup shredded coconut
    for the filling
  • 1 can crushed pineapple
  • 1 package lime flavor gelatin
  • 1 pint vanilla ice cream
  • 1 juice from one lime

    Preheat oven to 350 degrees F.
    For crust: Beat together the butter, sugar, and yolk together until light and fluffy. Slowly add flour and coconut. Roll out dough into a circle and line 9 inch pie pan. Refrigerate for 20 minutes. Prick bottom with fork. Cook crust until golden brown. Completely cool.

    For filling: Drain liquid from pineapple and add water to equal 1 cup liquid. Heat liquid to boiling and add gelatin to dissolve. Add lime juice and remove from heat and refrigerate until cold. Remove filling from refrigerator and add ice cream by spoonfuls stirring until smooth. Pour into shell and chill until set.

    Terri's Tips:
    Cut two slices from lime before juicing to use as garnish. Make two slits halfway through slice and fit the two slits together. Zest the lime peel and sprinkle on top of pie.

    Use frozen yogurt to replace ice cream

    Posted by terri at 03:07 AM | Comments (0)

    March 06, 2012

    Sirloin Steak Bacon Skewers with Gorgonzola

    This is a delicious, fun appetizer for any occasion. Open a bottle of Burgundy wine (Pinot Noir)to deglaze the pan and enjoy drinking the wine as you cook then finish the wine with the steak.

    Serves 8


  • 16 ounce sirloin steak, cut into bite size pieces
  • Salt & pepper to taste
  • 2 cloves garlic, minced
  • ¼ cup light red wine (Burgundy)
  • 2 tablespoons olive oil
  • 4 ounces cream cheese
  • 4 ounces Gorgonzola
  • ¼ teaspoon crushed red pepper
  • 1 pound bacon, slices cut in half
  • 8 wooden skewers


    Mix cream cheese and gorgonzola together until well blended. Add the red pepper. Remove about ½ teaspoon of the cheese mixture and roll into a ball and slightly flatten into a disc. Repeat with remaining cheese. Put discs into freezer. Place oil into a large pan and heat on medium high temperature. Season the steak with salt and pepper. Add steak to pan and sear on both sides. Add garlic and cook until fragrant. Deglaze pan with the wine and remove steak from pan. Refrigerate. Preheat oven to 375 degrees. When steak has cooled and cheese is frozen, assemble skewers by placing cheese between two pieces of steak. Wrap with bacon and thread onto skewer. Place onto a cookie sheet and pour any juices left from pan onto skewers. Cook until bacon is done. Remove and cool.

    Terri’s Tips:
    See grilling tips
    Use any steak, but make sure it is a tender cut when grilling

    Make it your own
    Try replacing the Gorgonzola with your favorite cheese, goat or smoked cheddar are good choices.

    Posted by terri at 02:11 AM | Comments (0)

    March 04, 2012

    Alder Planked Salmon with Asian Lime Sauce

    The first time I ate Salmon cooked on an Alder wood plank was in Seattle Washington. It was one of those meals that you left you with the feeling that something wonderful just happened. It is hard to explain, you just have to experience it. To my amazement several months later I saw a recipe in Cooking Light magazine for Alder Planked Salmon. It is without a doubt my favorite recipe for cooking Salmon.

    Serves 4

    Prep time: 10 minutes plus 15 minutes to prepare grill
    Total time: 40 minutes


    1 alder wood grilling plank
    ½ cup rice vinegar
    ½ cup soy sauce
    2 tablespoons honey
    1 tablespoon ground ginger
    ½ teaspoon black pepper, freshly ground
    3 cloves garlic, minced
    1 large lime
    2 medium scallion, thinly sliced
    1 ½ pounds salmon fillet


    Immerse and soak the plank in water for 1 hour, drain
    To prepare grill for indirect grilling, heat one side of the grill to high heat.
    Combine vinegar and the next 7 ingredients in a glass bowl. Remove half of the sauce and place in a large plastic bag for the marinade. Reserve remaining sauce for the dipping sauce. Add fish to plastic bag and seal. Marinate in refrigerator for 30 minutes, turning once.
    Place plank on grill rack over high heat and grill 5 minutes or until lightly charred. Carefully turn plank over, move to cool side of grill. Remove fish from marinade and discard marinade. Place fish on charred side of plank. Cover and grill 15 minutes or until fish flakes easily when tested with fork. Top salmon with scallions and serve with dipping sauce

    Terri’s Tips:
    See grilling tips

  • Purchase wild caught Salmon for fresher taste

    Cooking Wiser:
    Use low sodium soy sauce

    Per serving: 269 Calories; 6g Total Fat; 36g Protein; 18g Carbohydrate; 89mg Cholesterol; 2175mg Sodium

    Posted by terri at 03:26 PM | Comments (0)