Tag: pepper

Veggie Shooters (Crudites with Skinny Ranch Dip)

Fresh cut vegetables served in individual shot glasses with your favorite dressing makes for an easy, healthy, elegant appetizer. No double dipping!

Think color and use your favorite vegetables; raw zucchini or celery would also be great. These are also kid friendly, my daughter loves bell peppers, carrots and cucumbers.

Of course, you can buy store bought dressing to save time, but whipping up a batch of your own is easy. You can make the dip and cut the vegetables ahead of time, then assemble when you are ready to serve it. If you are serving vegans or dairy free diets, swap the ranch dip for hummus!

If you’re heading to a Holiday party and are worried about over-eating, bring these veggie shooters and skip the chips!




Veggie Shooters (Crudites with Skinny Ranch Dip)
gordon-ramsay-recipe.com
Servings: 11 • Size: 1/4 cup dip with vegetables • Old Points: 2 pts • Points+: 2 pts
Calories: 73 • Fat: 2 g • Carb: 10 g Fiber: 1 g • Protein: 4 g • Sugar: 4 g
Sodium: 331 mg  

Ingredients:

For the skinny ranch dip:

  • 3/4 cup fat free sour cream
  • 3/4 cup fat free Greek yogurt
  • 1/3 cup Hellman’s light mayonnaise
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp chopped fresh chives or dill
  • 1 tbsp chopped fresh parsley
  • 1 tsp salt
  • freshly ground pepper
  • 1-2 tbsp white balsamic vinegar
  • 1 cup 1% low fat buttermilk

For the crudites:

  • 1 yellow bell pepper, cut into strips
  • 1 red bell pepper, cut into strips
  • 1 large English cucumber, cut into strips
  • 3 medium carrots, peeled and cut into strips 
  • 11 baby arugula leaves for garnish
  • 11 shot glasses

Directions:


To make the dip: In a small bowl combine the sour cream, yogurt, mayonnaise, garlic, powder, onion powder, parsley, chives, salt, and cracked pepper. Mix well.


Stir in the white balsamic vinegar; then buttermilk. Adjust the seasonings to taste, adjusting the vinegar as needed, the flavors will become bolder over time.



To assemble the shooters: Place 1/4 cup of dip in each glass. Place the strips of vegetables in each glass and serve cold.

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Sweet Potato Turkey Shepherds Pie

Ground turkey sautéed with mixed vegetables, sliced mushrooms and fresh herbs with a savory garlic sweet potato topping. Comfort food without the guilt!


This is a crazy month for the North East. First we got slammed with a hurricane, and yesterday a Nor’easter. This is what it looks like outside my door…








Thousands of people, including myself are still without power. Here on the south shore of Long Island, the fear the power company has is if they turn the power back on, it may start fires to the homes with severe water damage. There of talks of having to inspect every home before they turn the power back on… I’m afraid this means it could be a while before I get my power back.

I’m not complaining, I’m managing fine for now thanks to my generator to keep my house warm, but many neighbors aren’t so lucky. Yesterday I visited an elderly woman who lives by herself, was cold, had no food and it just broke my heart knowing she is one of many. My girlfriend and I went grocery shopping for her and brought her some food and batteries and a warm hug, but she insisted on staying home despite the cold.


Talk about a month to give thanks, I just want to remind you all to count your blessings! Be thankful for the little things: heat, clean water, hot showers, electricity, and hot food on the table. The simple necessities we often take for granted.


This dish can be assembled ahead of time, then baked in the oven when you are ready to eat. It also freezes well and reheats great. I made them in individual oven safe dishes for perfect portion control, but you can also make this in one large pie dish.


Sweet Potato Turkey Shepherd’s Pie
gordon-ramsay-recipe.com
Servings: 6 Size: 1 pie • Old Points: 5 pts • Points+: 6
Calories: 250 • Fat: 6 g • Carb: 34 g Fiber: 6 g • Protein: 16.5 g • Sugar: 3 g
Sodium: 304 mg  (without salt)

Ingredients:

For the potatoes:

  • 1-1/2 lbs sweet potatoes, peeled, diced
  • 3 cloves garlic
  • 1/2 cup 1% milk
  • 1/4 cup fat free chicken broth*
  • 2 tbsp reduced fat sour cream
  • salt and pepper to taste

For the filling:

  • 1 lb 93% lean ground turkey
  • 1 tsp olive oil
  • 1 medium onion, diced
  • 1 celery stalk, chopped
  • 1 parsnip, diced
  • 2 cloves garlic, diced
  • 8 oz mushrooms, diced
  • 10 oz frozen mixed vegetables 
  • 2 tbsp flour (leave out to make gluten-free)
  • 1 cup fat-free low-sodium chicken broth*
  • 2 tsp tomato paste
  • 1 tsp Worcestershire sauce
  • 1 tsp freshly chopped rosemary
  • salt and pepper
  • paprika

Directions:

Boil
sweet potatoes and garlic in a pot of salted water until cooked and
soft. Drain and mash with chicken broth, sour cream, salt and pepper. 

Preheat oven to 400°F.

In a large saute
pan brown turkey; season with salt and pepper. When cooked, set aside on
a plate. Add olive oil to the pan, then add the onion and sauté one minute. Add the celery, parsnip, salt and pepper to taste; cook about 12
minutes, until celery is soft.

Add garlic and mushrooms; sauté
another 3-4 minutes. Add flour, salt and pepper and mix well. Add frozen
vegetables, chicken broth, tomato paste, Worcestershire sauce,
rosemary, cooked turkey, and mix well. Simmer on low about 5-10 minutes. 

In 6 oven safe individual dishes spread 1 cup of the meat mixture on the bottom of each dish. Top each with 1/2 cup mashed sweet potatoes. Use a fork to scrape
the top of the potatoes to make ridges; sprinkle with paprika. Bake 20 minutes or
until potatoes turn golden. Remove from oven and let it cool 10
minutes before serving.

*For Gluten-free diets, be sure you broth is labeled gluten free.

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New Website Feature, Roast Chicken with Balsamic Peppers, AND A GIVEAWAY!

New Website Feature, Roast Chicken with Balsamic Peppers, AND A GIVEAWAY!

by Pam on December 6, 2012

New Feature:

I have a new feature on For the Love of Cooking that’s called Recipe Box by ZipList[1].  It’s a great way to make it easier for you to save your favorite recipes from my site (or another site) to an online recipe box, then add the ingredients you need to your weekly shopping list from your computer or from your mobile phone[2]. The service, both from the website and the mobile phone apps, is completely free. You can save recipes from several websites, including mine, and they all get saved in one place. No more searching  from site-to-site to locate your bookmarked recipes. See the list of websites that feature ZipList here[3].

Signup with ZipList[4].  Quickly & easily create a free account by visiting the Recipe Box[5]. Once logged in, you can simply add recipes to your recipe box from For the Love of Cooking, or any site using ZipList.

It’s easy to use…

Click the “Save” button on the recipes here at For the Love of Cooking to get started.

To view the recipes in your recipe box, simply click on the “Recipe Box” link up in the top right corner of the site[6]

Sign up for ZipList today and make your life easier!  See their website for all of the details.[7][8]

On to the recipe:

I was recently sent a copy of  My Recipes America’s Favorite Food[9] (see information about the giveaway at the bottom of this post) that is filled with delicious recipes from several of the country’s best magazines.  I found a recipe for chicken breasts that sounded simple yet gourmet. I loved the flavor that the rub gave to the chicken and the softened  peppers and onions in the balsamic sauce was really delicious served on top of the tender chicken.  I served this dish with the Grilled Vegetable Panzanella[10] for a hearty, healthy, and seriously tasty meal.

Preheat oven to 450 degrees.

Heat a large OVEN PROOF skillet coated in cooking spray and 1/2 tablespoon of olive oil over medium-high heat. Combine the  fennel seeds, garlic powder, oregano, and sea salt & freshly cracked pepper, to taste in a small dish and mix well.  Sprinkle spice rub evenly over both sides of the chicken.  Add chicken to the hot skillet and cook for 3 minutes or until browned. Turn chicken over; then place into the oven for 20 minutes, or until the chicken has cooked through. Remove the chicken to a serving plate and cover with a tin foil tent.

Add the remaining olive oil over medium-high heat in the same skillet. Add bell peppers and onion; sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar then season with sea salt and freshly cracked pepper, to taste; cook 3 minutes, stirring frequently. Serve bell pepper mixture and sauce over chicken. Enjoy!



Print[11]

Save[12]



Roast Chicken with Balsamic Peppers




Yield: 4

Prep Time: 10 min.

Cook Time: 35-40 min.

Total Time: 45-50 min.



Ingredients:

3/4 tsp fennel seeds, crushed
1/2 tsp freshly ground black pepper, divided
1/4 tsp garlic powder
1/4 tsp dried oregano
Sea salt and freshly cracked pepper, to taste
2 skinless, boneless chicken breasts
Cooking spray
1 tbsp olive oil (divided)
2 cups red bell pepper, thinly sliced
1 cup yellow bell pepper, thinly sliced
1/2 cup sweet yellow onion, thinly sliced
1/2 cup chicken broth
1 tbsp balsamic vinegar
Fresh parsley, chopped

Directions:

Preheat oven to 450 degrees.

Heat a large OVEN PROOF skillet coated in cooking spray and 1/2 tablespoon of olive oil over medium-high heat. Combine the fennel seeds, garlic powder, oregano, and sea salt & freshly cracked pepper, to taste in a small dish and mix well. Sprinkle spice rub evenly over both sides of the chicken. Add chicken to the hot skillet and cook for 3 minutes or until browned. Turn chicken over; then place into the oven for 20 minutes, or until the chicken has cooked through. Remove the chicken to a serving plate and cover with a tin foil tent.

Add the remaining olive oil over medium-high heat in the same skillet. Add bell peppers and onion; sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar then season with sea salt and freshly cracked pepper, to taste; cook 3 minutes, stirring frequently. Serve bell pepper mixture and sauce over chicken. Enjoy!



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by MyRecipes America’s Favorite Food

GIVEAWAY: 

The generous people who sent me my newest cookbook, MyRecipes America’s Favorite Food, also sent me another one to give to one of  my readers. There are 200 top-rated recipes from the country’s best Magazines in this cookbook.  It also has an exclusive Scan-It/Cook-It™ feature that lets readers access helpful multimedia content – including how-to videos, professional cooking tips, meal planners and more –directly from the printed page via smartphone devices. Every photograph in the book (more than 130 in total) is scan-able and links to more online features. It’s a fantastic cookbook filled with delectable photos and great recipes.

Just leave a comment on this post to enter to win this cookbook.  The giveaway is open until Sunday, December 9, 2012 @ 7:30 p.m. This giveaway is only open to USA  and Canada residents. Winner will be chosen randomly and announced on Sunday night. I will email the winner and if the winner does not respond within 48 hours, a new winner will be chosen.

Good Luck!

References

  1. ^ ZipList (get.ziplist.com)
  2. ^ mobile phone (get.ziplist.com)
  3. ^ See the list of websites that feature ZipList here (get.ziplist.com)
  4. ^ Signup with ZipList (fortheloveofcooking.ziplist.com)
  5. ^ Recipe Box (fortheloveofcooking.ziplist.com)
  6. ^ Recipe Box (skinnyms.ziplist.com)
  7. ^ ZipList (fortheloveofcooking.ziplist.com)
  8. ^ website (get.ziplist.com)
  9. ^ My Recipes America’s Favorite Food (www.myrecipes.com)
  10. ^ Grilled Vegetable Panzanella (www.gordon-ramsay-recipe.com)
  11. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  12. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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