Friday, January 30, 2009

This delicious coffee cake recipe, from Mr Breakfast, can make up to 8 servings.

  • 1 cup all purpose flour
  • 1/2 cup raisins or favorite chopped dried fruit
  • 1/2 cup sugar
  • 1/2 cup sour cream
  • 1/4 cup brown sugar
  • 1/3 cup chopped walnuts or pecans
  • 1/3 cup butter
  • 1 large egg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
For Topping:
  • 1/3 cup brown sugar
  • 1/2 teaspoon cinnamon
  1. Prepare the topping in a small bowl, by simply mixing together the topping ingredients. Set aside.
  2. In a large bowl, sift together flour, baking powder, cinnamon, nutmeg and salt.
  3. In a separate bowl, cream together the regular sugar, brown sugar, butter and egg.
  4. Add wet ingredients and sour cream to the dry ingredients. Stir until just mix and moistened. Fold in nuts and dried fruit.
  5. Prepare a 9-inch round glass baking pan with a light coating of cooking spray. The pan has to be microwave safe.
  6. Spread the batter evenly in the baking pan. Sprinkle topping evenly over the batter.
  7. Cover and refrigerate overnight.
  8. To cook: Microwave on high for 8 minutes. If your microwave doesn't rotate automatically, you should rotate the pan once every 3 minutes and increase the cooking time by 1 minute.
  9. The cake is done when a toothpick inserted into the middle of the cake comes out dry and the top of the cake appears dry.

Tuesday, January 27, 2009

Healthy and delicious soup recipe that will warm up your family in 20 to 25 minutes and good for 4 servings.

  • 2 tbsp unsalted butter
  • 1 tbsp chopped garlic
  • 1 small onion, chopped
  • 1 small zucchini, diced
  • 1 small carrot, diced
  • 1/3 cup canned corn, drained
  • 2 medium size tomatoes, diced
  • 1 can white or red kidney beans
  • 1 tsp Italian seasoning
  • 4 cups beef stock

  • In a pot, heat the butter then saute the garlic and onions. Add the zucchini, carrots, and corn
  • When slightly tender, add the tomatoes, beans, Italian seasoning, and stock. Simmer for 15 minutes. Season to taste.

Saturday, January 24, 2009

Breakfast is the first meal of the day. And I found a helpful tips to have healthy and delicious breakfast. Hope you like it..
  • Since carbohydrates are our bodies' main source of fuel, an ideal breakfast should concentrate on whole grains and fresh fruit
  • Read labels on cereal boxes. Avoid those showing added fat, sugar, and salt
  • Choose cereals made from whole grains, such as whole-wheat or oats
  • Use skim milk on cereal or for a delicious alternative, try unsweetened fruit juice
  • For toast, use whole grain breads
  • Instead of butter, choose a reduced-calorie margarine high in polyunsaturated fats. Or better yet, skip the margarine and use only a little no-fat jam or jelly when possible
  • Watching your cholesterol? Try egg substitutes or egg whites instead of whole eggs
  • Beware of sausage and bacon, both of which are very high in saturated fats
  • Bagels and English muffins are generally low in fat and are a good choice
  • Mix left-over rice with part-skim ricotta cheese and add cinnamon, vanilla, and raisins for a delicious breakfast
  • Combine plain, low-fat yogurt with your choice of fresh fruit. Sweeten lightly and add your favorite cereal
  • Before going to bed, fill a crock pot with oats, rice grits, millet, or any grain combination. Add water, raisins, cinnamon, and vanilla. You'll wake up to a delicious breakfast. (approximately 3 cups water to 1 cup grains)
  • Top a baked potato with yogurt or a little margarine for a quick, nutritious breakfast. Bake ahead of time and warm in toaster oven or bake quickly in microwave.
  • A baked sweet potato topped with cinnamon and a little margarine makes a tasty breakfast
  • Try a breakfast milkshake of skim milk, fruit, and ice mixed in a blender
  • Top a rice cake with low-fat cottage cheese, unsweetened apple butter, and a sprinkling of sunflower seeds

Thursday, January 22, 2009

It's fruity. It's cheesy. It's delicious and healthy. The honey mustard dressing lends a sweet tangy goodness.


  • 1 bag frozen chicken popcorn, cooked according to package direction
  • 1 bag mixed greens
  • 1 cup grapes, halved
  • 1 pack cream cheese, cubed

for Honey Mustard Dressing

  • 1/2 cup mayonnaise
  • 1 tablespoon mustard
  • 2 tablespoons cream
  • sugar, salt, and black pepper ground to taste


  • Open a bag of mixed greens and arrange in a shallow bowl
  • Arrange chicken popcorn, some halved grapes, and cubed cream cheese over the greens
  • Drizzle honey mustard dressing on top and serve
  • Honey Mustard Dressing: Whisk all ingredients in a bowl and season to taste

Serves - 2 to 3
Prep Time - 5 minutes

Wednesday, January 21, 2009

Begin your day with this quick, simple, and delicious meal - perfect for when you're in a rush

Takes 5 minutes - Makes 2 servings

  • 1 chorizo de bilbao, sliced
  • 3 large eggs
  • 2 tbsp milk
  • salt and pepper

  • In a medium size nonstick pan, fry chorizo in its own fat for about 3 minutes over medium high heat
  • In a small bowl, combine egg, milk, and a dash of salt and pepper. Whisk with a fork
  • Pour over chorizo and scramble using a wooden spoon until eggs become fluffy
  • Remove from fire and serve at once

Monday, January 19, 2009

Paprika is a spice made from the grinding of dried sweet red or green bell peppers. It is is principally used to season and color rices, stews, and soups. And it is unusually rich in vitamin C.

And this classic recipe, from McCormick, introduces you to the sweet flavor of antioxidant super power paprika in a simple, one-dish meal.

  • 1 pound small boneless skinless chicken breast halves or boneless skinless chicken thighs
  • 2 1/2 teaspoons paprika, divided
  • 1/2 teaspoon Iodized salt
  • 1/8 teaspoon Black Pepper, Ground
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 can (14 1/2 ounces) diced tomatoes, undrained
  • 1/3 cup light cream
  • Hot cooked noodles (optional)
  • Chopped fresh parsley (optional)
  • Season chicken with 1/2 teaspoon of the paprika, iodized salt and pepper.
  • Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 3 minutes per side or until browned. Remove chicken from skillet. Set aside. Add onion to skillet; cook and stir 3 minutes.
  • Stir in tomatoes and remaining 2 teaspoons paprika. Bring to boil. Return chicken to skillet. Reduce heat to low; cover and simmer 8 to 10 minutes or until chicken is cooked through. Stir in cream until well blended. Serve over noodles and sprinkle with chopped parsley, if desired.

Prep Time:
10 minutes

Cook Time: 20 minutes

Friday, January 16, 2009

These cocktails that I found are simple, diet-friendly, delicious, and it has less than 100 calories. Choose one and enjoy!

.: PJ Mimosa :.
(71 cal)

1/2 glass Perrier Jouet Champagne
4 ounces light orange juice

Combine ingredients in a champagne flute and serve.

.: Not Your Granny's Apple Tea :.
(73 cal)
6 ounces cinnamon apple spice tea, like Celestial Seasonings
1 ounce dark rum
Sugar substitute to taste
Lemon twist

Brew tea and pour into your favorite mug. Add rum, sugar substitute and lemon twist.

.: Coconut Libre :.
(77 cal)

1-1/2 ounce Malibu Coconut Rum
6 ounces Diet Cola

Stir ingredients to combine in a highball glass filled with ice. Garnish with a lime wedge.

.: OVAL Strawberry Sweetie :.
(80 cal)

1 oz. OVAL Vodka
4 strawberries, sliced
8 oz. Light Lemonade
1 packet Splenda

Muddle sliced strawberries, OVAL Vodka & Splenda in the bottom of a Collins glass. Fill glass with ice and add Light Lemonade. Tumble & serve with a lemon slice garnish.

.: Skinny Caipi Cola :.
(96 cal)

1 ½ oz. Leblon Cacha├ža
6 oz. Diet Cola

Stir ingredients to combine in a highball glass filled with ice. Garnish with a lime wedge.

Tuesday, January 13, 2009

Last Sunday, my sister attended a wedding and when she got home she gave me and my younger sister a small box of chocolate each. It is round, bittersweet, soft, and very delicious. The saddest thing is that it only consists of two chocolates in that box, so I asked her the name of that chocolate and she told me it is called truffles. From then on, I've searched and searched and searched, and finally I found two recipes and it is called 'Dark Chocolate Truffles'. And now, I want to share it with everyone. Below are the two recipe..Enjoy!

-= Dark Chocolate Truffles =-
  • 100g dark chocolate (75% cocoa)
  • 100 ml double cream
  • 15g unsalted butter (softened)
  • 50g blanched hazelnuts
  • 2 tbs golden caster sugar
  • 1-2 tsp arak flavouring, real arak / arack /arraki or rum
  • cocoa powder to dust
  1. Blend chocolate pieces and hazelnuts in a food processor. Add double cream, butter, sugar, flavouring, mix well.
  2. Pleace in the fridge for couple of hours or even overnight.
  3. Then create small, about 1 tsp size, balls from the truffle mixture, dust in a cocoa powder and leave aside.
  4. Store in the fridge.

  • 8 oz Semisweet chocolate; chopped into 1 1/4 inch pieces
  • 4 oz Unsweetened chocolate; chopped into 1/4 inch pieces
  • 2/3 c Heavy cream
  • 2 tb Unsweetened cocoa; sifted
  • 2 tb Confectioners' sugar; sifted
  1. Place 8 ounces semisweet chocolate and the unsweetened chocolate in a 4-quart bowl. 
  2. Heat the heavy cream in a 1 1/2-quart saucepan over medium heat. Bring to a boil. 
  3. Pour the boiling cream over the chocolate. 
  4. Allow to stand for 5 minutes, then stir until smooth (now you have ganache).
  5. Refrigerate the ganache for 1 hour until firm but not hard. 
  6. Line a baking sheet with parchment paper. 
  7. Using a tablespoon of ganache for each truffle (approximately 3/4 ounce), portion 24 truffles, evenly space onto the parchment lined baking sheet. 
  8. Refrigerate the ganache portions for 15 minutes (so the ganache will be firm enough to roll into truffles). 
  9. When the ganache is firm enough to handle, remove from the refrigerator and individually roll each portion of ganache in your palms, in a gentle circular motion, using just enough pressure to form smooth rounds. 
  10. Roll 16 of the rounds in 2 tablespoons cocoa and separately roll 8 in the confectioners sugar until completely covered. Store the truffles in a tightly sealed plastic container, in the refrigerator. Remove about 1 hour before serving.

Thursday, January 8, 2009

Sauces are an essential element in cuisines all over the world. So perk up your everyday dishes with these delicious and couldn't be any easier to make sauces.

Creamy Tarragon Sauce
Best with: pan-fried fish or chicken, vegetables, potatoes.

  • 1/4 cup butter
  • 2 1/2 tablespoons flour
  • 1 1/2 cup milk
  • 1/4 cup chopped parsley
  • 1/3 cup chopped tarragon leaves
  • salt and pepper
  • Melt butter in a saucepan. Whisk in flour and cook for 2 minutes. Gradually add milk, whisking until smooth. Add parsley and tarragon leaves. Simmer until thick then season with salt and pepper.

Citrus Honey Sauce
Best with: grilled chicken and fish, pan-fried chicken, turkey and fish, poached chicken or fish, roast chicken.

  • 3 tablespoons butter
  • 3 tablespoons chopped shallots
  • 1/4 cup flour
  • 1 1/2 cups chicken broth
  • 2 oranges
  • 1/4 cup lemon juice
  • 1/2 cup honey
  • 1 teaspoon salt
  • pepper
  • 1 tablespoon each of orange and lemon zest
  • In a saucepan, heat butter and saute shallots. Add flour and mix well. Slowly pour in chicken broth, the juice of 2 oranges, and lemon juice. Add honey and salt. Season with pepper to taste, then add orange and lemon zest. Simmer until thick.

Tuesday, January 6, 2009

Here are the helpful tips for red meats that I found while reading a recipe book.
  • Always choose lean cuts such as flank steak, round steak, pork tenderloin, or center loin
  • In general, the higher the grade of meat the more fat it contains
  • No matter what cut you use of red meat, the fat in it will mostly be saturated and will be turned into cholesterol by your body
  • Trim all visible fats fro all meats
  • Instead of gravy, try basting meats with broth, lemon juice, or cooking wine
  • Tomato products are also great alternative to gravies
  • In most marinades, 3/4 of the oil can be removed and replaced with fruit juice, wine, broth, or water
  • When possible, brown ground meat or stew meat under the broiler so much of the fat can drip away. Cook meat and roasts on a rack by broiling, roasting, baking, or grilling
  • We all eat too much meat. Reduce the size of the meat portion you eat and add more grains and vegetables to your diet
  • Replace bacon with imitation bacon bits
  • Sausage and many lunch meats are extremely high in fat and salt. Try turkey sausages and lunch meats or other low-fat varieties
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