Thursday, August 7, 2008

Tantalizing Thursday!

"Summer Berry Pudding"

Summer pudding is a British warm-weather wonder—not steamed like a sticky pudding but an easy dish that sets up thanks to the pectin in the berries. Be sure to use firm, bakery-quality bread. Yield: Serves 2.

1.) 4 small slices firm white bread , crusts removed
2.) 1 cup sliced fresh strawberries
3.) 1 cup fresh blueberries
4.) 1 cup fresh raspberries
5.) 2 tablespoons sugar
6.) 2 tablespoons water
7.) Pinch of salt


1. Place a 1-cup (8-ounce) ramekin or similar-size dish on top of a slice of bread and cut around it to trim the bread to fit the dish. Repeat with the remaining 3 slices of bread.
2. Combine berries, sugar, water and salt in a medium saucepan and cook over medium-high heat until the berries break down, 5 to 6 minutes. Reserve 1/3 cup for garnish; cover and refrigerate.
3. Place 1 tablespoon of the remaining berry mixture in the bottom of each ramekin. Top with a slice of bread. Divide the remaining berry mixture between each, then top with another slice of bread.
4. Put the puddings on a large plate to catch any overflowing juices. Cover each with plastic wrap, then place a 15-ounce weight, such as a can of beans, on top of each pudding. Refrigerate for at least 6 hours or up to 2 days.
5. To unmold, remove the weight and plastic wrap, run a knife around the inside of the ramekin, and invert onto a dessert plate. Spoon the reserved berry mixture over the puddings.

"Chicken Gyros"
Sauce Ingredients:

1.) 1 cup plain low-fat yogurt or light sour cream
2.) 3/4 cup peeled, seeded, finely chopped cucumber
3.) 1/2 teaspoon dried dill

Rest of ingredients:

1.) 1 pound boneless skinless chicken breast, cut into thin strips
2.) 1 teaspoon lemon pepper
3.) 1/2 teaspoon dried oregano
4.) 1/4 teaspoon garlic powder
5.) 1 tablespoon extra virgin olive oil
6.) 4 whole-wheat or oat-bran pita pockets (6-inch rounds), cut in half
7.) 8 leaves romaine lettuce
8.) 2 medium-small plum tomatoes, thinly sliced
9.) 4 slices red onion, separated into rings


Combine all of the sauce ingredients and stir to mix
well. Cover and refrigerate until ready to use.
Combine the chicken, lemon pepper, oregano, and garlic powder in a medium bowl and toss to mix well. Coat a large nonstick skillet with olive oil and preheat over medium-high heat. Add the chicken and stir-fry for several minutes, until nicely browned and no longer pink inside. Remove the skillet from the heat and set aside.
To heat the pita pockets, place them on a microwave-safe plate. Cover with a damp paper towel and microwave on high power for about 45 seconds. If heating only one pita at a time, microwave for only 15 seconds.
To assemble the sandwiches, line each pita half with a lettuce leaf, add some of the chicken, tomatoes, onion slices, and sauce. Serve hot. Yield: Serves 4.

Nutritional Information Per Serving (1/4 of recipe):
Calories: 346, Carbohydrate: 40 g, Cholesterol: 69 mg,
Fat: 6.4 g, Saturated Fat: 1.5 g, Fiber: 5.4 g,
Protein: 36 g, Sodium: 544 mg, Calcium: 182 m

"Big Smokey Burgers"
Yield: Serves 6.


1.) 2 pounds ground beef sirloin
2.) 1/2 onion, grated
3.) 1 tablespoon grill seasoning
4.) 1 tablespoon liquid smoke flavoring
5.) 2 tablespoons Worcestershire sauce
6.) 2 tablespoons minced garlic
7.) 1 tablespoon adobo sauce from canned chipotle peppers
8.) 1 chipotle chile in adobo sauce, chopped
9.) salt and pepper to taste
10.)6 (1 ounce) slices sharp Cheddar cheese (optional)
11.)6 hamburger buns


1. Preheat an outdoor grill for medium-high heat.
2. Combine ground sirloin, onion, grill seasoning, liquid smoke, Worcestershire sauce, garlic, adobo sauce, and chipotle pepper in a large bowl. Form the mixture into 6 patties. Season with salt and pepper.
3. Place burgers on preheated grill and cook until no longer pink in the center. Place a slice of Cheddar cheese on top of each burger one minute before they are ready. Place burgers on buns to serve.

"Garlic Pepper Rub"


1.) 6 tablespoons lemon-pepper seasoning
2.) 2 tablespoons dried thyme
3.) 2 tablespoons paprika
4.) 2 teaspoons garlic powder
5.) 1 teaspoon sugar
6.) 1/2 teaspoon salt
7.) 1/4 teaspoon ground coriander
8.) 1/8 teaspoon ground cumin
9.) 1/8 teaspoon cayenne pepper


In a bowl, combine all ingredients; store in a covered container. Rub over meat or poultry; let stand at least 30 minutes before grilling or broiling. Yield: Makes about 2/3 cup.

"Brie Pecan Rollups W/Raspberry Sauce"

“Chicken breasts rolled with a Brie cheese, green onion, and garlic mixture, then dipped in egg and toasted pecans and browned to doneness. A simple raspberry sauce is drizzled over these delicacies for a superb finishing touch.”


1.) 4 skinless, boneless chicken breast halves
2.) 1 pound Brie cheese
3.) 1 cup chopped green onion
4.) 2 cloves garlic, crushed
5.) 2 cups finely chopped toasted pecans
6.) 1 egg, beaten
7.) 1/4 cup water
8.) 2 cups fresh raspberries
9.) 1/4 cup white sugar
10.)1/4 cup water
11.)salt and pepper to taste
12.)1/2 cup olive oil


1. Pound the chicken to flatten. Soften Brie in microwave; in a medium bowl combine the Brie, green onion and garlic and mix together. Spread about 1/4 cup of this mixture onto each chicken breast half. Roll up and secure with toothpicks.
2. Combine egg beat and water in a small bowl and whisk together to make egg wash. Place toasted pecans in a shallow dish or bowl. Dip each chicken roll in egg wash, then roll through the pecans, coating on all sides.
3. Heat oil in a large skillet over medium high heat and cook chicken rolls for 15 minutes, turning to brown on each side. When browned, cook for an additional 15 minutes, until cooked through and chicken juices run clear.
4. To Make Raspberry Sauce: Meanwhile, place raspberries, sugar and water in a blender. Blend for 3 to 4 minutes, then pour through a sieve to remove seeds.
5. Remove cooked chicken rolls from skillet to paper towels to drain. When drained, transfer to a serving plate and drizzle with raspberry sauce. Drizzle some sauce onto the plate in a circle, and serve. Yield: Serves 4

post signature

No comments: