Recipe(tried): This Weeks Winners

Here they are...

***** This Weeks Winners *****

Sunday Nights Dinner - Mother's Day
* Exported from MasterCook *

Mexican Bruschetta

Recipe By : Risa Golding
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 jar salsa -- your favorite
1/4 cup cilantro -- chopped
1 small can sliced olives -- or fresh sliced
1/2 loaf Chipotle Brioche or country-style bread -- sliced 3/4"
thick
olive oil -- for brushing

Cut 1/2 loaf of bread in 3/4" thick slices. Spread with a little olive oil.
Preheat a George Foreman Grill or a grill pan. When hot, place bread on and cook
until charred a bit and has nice grill marks (or toast in the oven on 375 F for
a few minutes until golden). Set aside.

Mix the salsa, cilantro, olives and a touch of salt and pepper in a medium bowl.

Cut the bread slices in half. Spoon 1-2 Tbsp of salsa mixture on each piece of
bread. If you decide to make some hot salsa mixture and some milder, like I did,
make sure to mark the hot ones with some cilantro on top or an olive, or
something.

Place on a big platter. Serve with dessert plates or small bowls.

- - - - - - - - - - - - - - - - - -

Serving Ideas : Beer and lots of cilantro garnish

* Exported from MasterCook *

Chipotle Brioche (Original & My ABM directions)

Recipe By : Adapted from Bold American Food by Bobby Flay
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 envelope dry active yeast
2 tbsp sugar
1 1/4 cups warm whole milk -- I used low fat
8 cups all-purpose flour
1 1/2 tbsp salt
2 lg eggs
7 lg egg yolks
1/4 cup pureed canned chipotles
3/4 lb unsalted butter -- + a little for crust

I IMMEDIATELY CUT RECIPE IN HALF. MACHINE CAN'T HANDLE 8 CUPS OF FLOUR!!

Cookbook directions: In a small bowl, combine the yeast, sugar, and milk. Allow
to sit until foamy, about 10 min.

In a mixer bowl, combine the flour and salt. Mixing with a dough hook on low
speed, add the yeast mixture. Gradually add the eggs, egg yolks, pureed
chipotles, and the butter and continue mixing for 15 minutes, until silky and
springy.

Leave the dough in the mixer bowl, cover, and set the dough in a warm place to
rise for 1 hour, or until doubled. Punch down, cover with plastic wrap, and
allow to rise for 30 minutes more. Shape the dough into 2 loaves, being careful
to press out any air, and place in 12x4x4 inch loaf pans. Rub the tops with
butter and allow to rise for 2 hours, covered with plastic wrap, in a warm
place.

Preheat the oven to 350 F.

Bake 25 minutes or until firm on topp. (When you press it, your finger shouldn't
go through the crust.) Cool in the pans. Makes 2 loaves.

For ABM: Ingredients - 1-1/2 tsp. dry active yeast, 1 tbsp sugar, 1/2+1/8 c.
warm low fat milk, 3 cups of all-purpose flour (or more), 3/4 tbsp salt, 1 lg
egg, 3 egg yolks, 1/8 cup pureed chipotles, 12 tbsp butter (1-1/2 sticks), cut
in small pieces.

Directions for ABM: Place dry ingredients in the order your machine calls for
(mine starts with yeast). Then add in most of the wet ingredients, except for
the butter. Set machine for Basic cycle & Manual or Dough. Press Start. As it is
mixing, add butter in small amounts everytime one piece is incorporated. Also
add flour (if needed). When dough feels like a "babies bottom" stop adding
ingredients (I ended up using 7 tbsp butter instead of 12) and I needed 7 tsp
extra flour.

Follow shaping and baking directions as book calls for. ABM version makes 1
loaf. - - - - - - - - - - - - - - - - - - * Exported from MasterCook *

BBQ'd Pork Chops a'la Risa

Recipe By : Risa Golding
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pork chops (center cut loin) -- 3/4 - 1" thick
Paul Kirk's Master Spice Rub -- or your favorite
Barbecue Sauce -- your favorite
salt and pepper -- to taste
wood chunks or chips -- for smoking
drip pan
charcoal briquets -- or regular charcoal

Wash the pork chops and pat dry. Sprinkle with salt. Then rub in some of the
spice rub on both sides. Place pork chops in a shallow pan and refrigerate
anywhere from 4 hours to overnight.

Start a charcoal fire. Place charcoal in and light it. When grey ash appears all
over them, place them in 2 piles on either side of the drip pan. Soak the wood
chunks or chips for 30 minutes to 1 hour and when the grill is ready, place
soaked chips on top of the charcoal. Cover and work the vents (on top and bottom
on mine) until you have it where you think it will keep it a consistent low
temperature. We want a temperature anywhere between 220 and 300 F. Put a
thermometer through the vent on top, if need be. When ready to smoke, place
chops on top of drip pan. Cover and let cook for 20 minutes or so and then open
the grill and turn the chops over. Cover again and cook for another 20 minutes
or so. When 40 minutes is up, take one chop out and re-cover grill. Take an
instant read thermometer and place it in the center of the chop. If the chop
reads between 145 and 160 F, then take the rest of the chops off the fire and
let them sit on a platter to rest. Do Not Cut Into Them! We want the juices to
remain inside so that the chops are juicy when we eat them. Just dress them with
some of the sauce.

If it isn't at the right temperature, place it back on the fire for a few
minutes. At that time, brush some sauce on the tops of the chops and turn them
over. Then brush the other side too with some of the sauce. Cook until the
thermometer reads the right temperature and remove them from the fire. Serve
with some of the sauce on the side.

- - - - - - - - - - - - - - - - - -

Suggested Wine: Not wine, but BEER.
Serving Ideas : Potato Salad, Cole Slaw * Exported from MasterCook *

Grilled Vegetable Salad with Balsamic Vinaigrette

Recipe By : Bold American Food by Bobby Flay, p. 54 (adapted)
Serving Size : 4 Preparation Time :0:00
Categories : Salads Grilling & Bbq

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 med red bell pepper -- quarter length/seed
1 med yellow bell pepper -- qtr lengthwise/seed
1 med zucchini -- slice length-1/4" th
1 med yellow squash -- slice length-1/4" th
1 baby Italian eggplant -- slice length-1/4" th
1 head broccoli (cut in florets w/stem attached) -- blanched
4 new potatoes -- boiled & sliced 1/4"
Olive oil
6 tbsp Balsamic Vinaigrette
4 cups Mesclun salad or mixed greens
BALSAMIC VINAIGRETTE:
3 tbsp balsamic vinegar
1 tbsp red onion -- finely chopped
1 tbsp honey
1/2 cup olive oil
salt and freshly ground black pepper
Goat cheese -- cut in cubes

For Salad: Prepare a charcoal or wood fire and let it burn down to embers or
preheat the broiler. Brush the peppers, zucchini, squash, eggplant, broccoli and
potatoes with olive oil and grill for 2-1/2 minutes on each side, or until grill
marks appear. Place in a mixing bowl, dress with 1/4 cup of the vinaigrette, and
set aside.

In a separate mixing bowl, dress the greens with 2 tbsp of the vinaigrette.
Divide the greens equally among 4 plates and arrange the vegetables around the
greens, making sure that they are distributed equally. Garnish each portion with
2 pieces of goat cheese. Makes 4 first-course servings.

- - - - - - - - - - - - - - - - - - * Exported from MasterCook *

Southwestern Potato Salad

Recipe By : Bold American Food by Bobby Flay, p. 46
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup good-quality mayonnaise -- or reduced fat
1/4 cup dijon mustard
2 tbsp fresh lime juice
1 med tomato -- chopped
2 tbsp cilantro -- chopped
1/2 jalapeno -- finely diced
2 scallions (white and green parts) -- chopped
1/2 med red onion -- thinly sliced
1/2 tsp cayenne
1 small clove garlic -- minced
salt and freshly ground pepper
16 new potatoes -- cook/drain/slice

With a spatula, combine the mayonnaise and mustard with the remaining
ingredients, except the potatoes, and mix well. Season to taste and pour over
the warm potatoes.

- - - - - - - - - - - - - - - - - -

NOTES : Notes from book: This summer salad has become a Mesa Grill phenomenon
after I prepared it on TV. Guests request it all the time. It's one of the
classics, an American favorite with a southwestern twist.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Monday Nights Dinner

I grilled on the George Foreman Grill for the 2nd time - this time thick Salmon
Steaks. Boy did they come out juicy and wonderful. Here is the recipe from his
cookbook "George Foreman's Knock Out The Fat Barbecue and Grilling Cookbook".

* Exported from MasterCook *

Grilled Salmon Steaks with Tarragon Sauce

Recipe By : George Foreman's Knock Out The Fat Barbecue & Grilling Ckbk
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 salmon steaks -- 1/3-1/2 lb each
2 tbsp dried tarragon
reduced-fat mayonnaise -- for coating/1 T. ea.
canola oil -- for brushing grill*
salt and pepper -- to taste
Lemon wedges
TARRAGON SAUCE:***
2 tbsp plain low-fat yogurt
2 tbsp reduced-fat mayonnaise
3 tsp fresh tarragon or 1-1/2 tsp dried
1/2 tsp dijon mustard

Rinse the salmon steaks and pat dry. Sprinkle tarragon on both sides of the
fish, pressing or rubbing gently to make sure it sticks. Lightly coat each steak
with a bit of mayonnaise to prevent drying, being careful not to remove the
tarragon.**

Prepare a grill or electric grilling machine for cooking.

If using a charcoal grill, place the salmon steaks on an oiled grid directly
over ashen coals. Allow 10 minutes of cooking time for each 1 inch of thickness
(A salmon steak is typically 1-1/4 inches thick, in which case allow 12-13
minutes.) For a 1-1/4 inch steak, cook for 6 minutes, then turn and cook for
another 6-7 minutes, or until the salmon is opaque and starts to flake. It
should be firm yet moist. Be careful not to overcook or it will become dry and
tough.

If using an electric grilling machine, place the salmon steaks on a hot grill
for about 5 minutes, or until the fish is opaque and starts to flake. It should
be firm yet moist. Be careful not to overcook or it will be dry and tough.

Put the steaks on a warm platter, season to taste, and sprinkle with fresh lemon
juice. Serve immediately with lemon wedges and Tarragon Sauce.

For Tarragon Sauce: Mix all ingredients well in a medium bowl and refrigerate
until ready to use.

Nutritional info (if you use the sauce in the book): Per serving, 199 calories,
29g protein, 1g carbo, 114mg sodium, 76mg chol, 8g fat, 1g sat fat, 38% calories
from fat. - - - - - - - - - - - - - - - - - -

Serving Ideas : green beans, white rice

NOTES : * If you are using a George Foreman Grill you don't need to brush with
oil.
** I reversed this. I put on a bit of mayonnaise first and then stuck the
tarragon to it. I also sprinkled a bit of salt and pepper on the salmon before I
put on mayo and the tarragon. I figured if you put the mayonnaise on first then
the tarragon would stick better.
*** I didn't use the sauce from the book. I took some White Sauce Mix (from
Make-A-Mix Cookery) and made it into white sauce and then I added some dried
tarragon and some dijon mustard. I heated it up on low heat.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Tuesday Nights Dinner

Noodles, oriental-style. I've made this before and it is always a flavorful low
fat dish. This time, instead of using what they asked for, I made my own
oriental-style noodles. Definitely changed the texture of the dish for the
better.

* Exported from MasterCook *

Vegetable Udon Saute

Recipe By : Moosewood Restaurants Low Fat Favorites
Serving Size : 3 Preparation Time :0:00
Categories : Mushrooms Vegetarian Days
Chinese Noodle Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 oz dried shiitake mushrooms
2 tbsp sake or dry sherry
2 tbsp soy sauce
2 cups water
1 med onion
2 red or yellow bell peppers -- or 1 of each
1 lb fresh asparagus
2 tsp dark sesame oil
2 tsp fresh ginger -- grated
1/2 lb udon noodles or linguine -- * see note
2 tsp cornstarch dissolved in 1 tbs cold water
2 scallions -- sliced on diagonal

In a small saucepan, combine the shiitake mushrooms, sherry or sake, soy sauce
and water. Bring to a boil, then lower the heat, cover, and simmer for 15
minutes. Set aside to cool.

Meanwhile, bring 3 quarts of water to a boil in a large pot.

While the shiitake simmer and the water heats, peel and thinly slice the onion.
Seed the peppers and slice into long, thin strips. Snap off and discard the
tough ends of the asparagus; then diagonally slice the spears and tender stalks
into 2" pieces.

Drain the shiitake and reserve the stock. Slice off and discard the shiitake
stems and thinly slice the caps. In a nonstick skillet, saute the onions in the
oil for 5 minutes. Stir in the peppers, shiitake caps, and ginger and cook until
the vegetables are just tender, 5-10 minutes. Stir occasionally, adding some of
the reserved shiitake stock if needed.

When the pot of water is boiling, ease in the asparagus and cook just until
tender, about 3 minutes. Remove them with a sieve or slotted spoon and set
aside. Then cook the noodles in the boiling water for 7-10 minutes, until al
dente. Drain and rinse the noodles with cold water to remove the excess starch
(if using linguine is this is not necessary.)

Add the remaining shiitake stock and the dissolved cornstarch to the vegetable
and simmer until the sauce thickens. Stir in the asparagus and the cooked
noodles and gently toss to coat and heat the noodles. Sprinkle with the
scallions and serve.

- - - - - - - - - - - - - - - - - -

NOTES : * I didn't have udon or linguine in the house so I made "oriental"
noodles in my pasta maker. They came out about the width of udon noodles.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Wednesday Nights Dinner

Chicken again? That is what my dad used to say all the time, at least once a
week when I was a child. That was because my mom always made it the same way.
Over and over again, she baked it. Not me. I make it a different way everytime.
This time Loni's Chicken with Wild Rice - adapted because of time shortage.

* Exported from MasterCook *

Loni's Chicken with Wild Rice

Recipe By : Eat This...It'll Make You Feel Better by Dom DeLuise
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Entrees Rice Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups wild rice -- uncooked
1 green pepper -- coarsely chopped
1 red pepper -- coarsely chopped
3 ribs celery -- coarsely chopped
1 onion -- chopped
2 cups chicken broth
6 chicken breast halves -- skinned
Soy Sauce
1 10 oz can cream of mushroom soup
8 mushrooms (to 10) -- sliced
1/2 cup almonds -- blanched

1) Combine the rice with the peppers, celery, onion and chicken broth in a 9x11
inch casserole. Cover and bake at 350 F for 40 minutes.

2) Brush chicken breasts with soy sauce; immerse in rice.

3) In a mixing bowl, combine cream of mushroom soup with mushrooms and almonds.
Pour over chicken and rice mixture. Mix slightly and bake covered for another 40
minutes.

My changes: After I brushed chicken with soy sauce, I let it marinate for 15
minutes. Then because I didn't have another 40 minutes time to cook it, I
preheated the George Foreman Grill during the marination time. When it was
ready, I place the chicken on and cooked it for 3-1/2 minutes. When it was done,
I pushed the chicken into the rice and veggie mixture and cooked it for another
20 minutes or so until the rice was a little softer and seemed done to me.

I served it with a salad.

- - - - - - - - - - - - - - - - - - Thursday Nights Dinner

Leftovers. Only homemade things were boiled corn-on-the-cob (5 minutes) and some
guacamole as a side. We have some avocados starting to get too ripe so I had to
make something with them. Mmmmm....the leftovers were from Sunday - BBQ Pork
Chops and Southwestern Potato Salad. Great meal in minutes.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Friday Nights Dinner

Another GF Grill dinner - Sirloin Steak with a Ginger-Soy Marinade. Yum...just
some roasted potatoes with it and chipotle ketchup for the potatoes. So good.
Melon for dessert.

* Exported from MasterCook *

Grilled Steak with Ginger-Soy Marinade

Recipe By : George Foreman's Knock-Out The Fat Barbecue & Grilling Book
Serving Size : 4 Preparation Time :0:00
Categories : Busy Day Entrees Grilling & Bbq
Meat Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
GINGER-SOY MARINADE:
1/4 cup green onions -- chopped
1/4 cup roasted sesame oil
1/4 cup light soy sauce or tamari
1/4 cup Marsala or Madeira wine
2 tbsp honey
2 tbsp garlic -- minced
1 tbsp ginger -- minced
STEAK:
4 sirloin steaks -- 6-8 oz each
canola oil -- for outdoor grill

For marinade: In a medium bowl, combine all the ingredients and set aside until
ready to use.

For steak:

Prepare the marinade. Pour it over the steaks and refrigerate for 3 hours to
overnight. Let the steaks stand at room temperature for 30 minutes before
grilling.*

Prepare the grill or electric grilling machine for cooking.

If using a charcoal grill, place the steaks on an oiled grid over ashen coals.
Grill for 15-18 minutes for medium rare to medium for each 1 inch of thickness,
turning once.

If using electric grilling machine, grill 4-1/2 to 5 minutes for medium rare for
each 1 inch of thickness.

Nutritional Breakdown (Based on 1-6 oz steak): 468 calories, 39g protein, 10g
carbo, 708mg sodium, 113mg chol, 29g fat, 8g sat fat, 55% calories from fat.

- - - - - - - - - - - - - - - - - -

NOTES : * I didn't remember that I had to marinate overnight so I just marinated
for 15 minutes or so and it was quite delicious.

RisaG