03:41pm EDT, 07/09/09
 
 
 
 
 
 
Romantic Monday
VERY CHERRY CHEESECAKE

16  ounces cream cheese, softened
¾   cup sugar
1    teaspoon vanilla
2    eggs
1    graham cracker crust pie shell
1    can cherry pie filling
   
1.    Preheat oven to 325 degrees.  With an electric mixer, beat softened cream cheese, sugar and vanilla on medium speed.  In a small bowl, beat eggs, then add them to the cream cheese mixture and mix just until blended.   

2.    Pour mixture into pie shell, place on a cookie sheet & bake for 45 minutes. 

3.    Remove from oven & let cool.  Place in the refrigerator for 4 hours or overnight.  Slice cheesecake with a sharp knife & wipe the blade with a wet paper towel after each cut.  Store leftover cheesecake in the refrigerator. 

servings:   8  /  prep time:  10 minutes  /  cook time:  45 minutes

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Quality Time Tuesday
LOBSTER ENCHILADAS

5   large lobster tails, cooked 
2   cups cheddar cheese, grated
1   cup sour cream
½  cup red onion, finely chopped
½  teaspoon Old Bay Seafood Seasoning
     sea salt, to taste
     pepper, to taste
6   8-inch flour tortillas
2   cups salsa
   
1.    Preheat oven to 350 degrees.  Coat a 9 X 13 inch glass baking dish with non-stick spray.  Remove lobster meat from the shell & chop meat into small pieces.  In a large bowl, combine lobster meat, 1 cup of cheese, sour cream & onion.  Season mixture with seafood seasoning, salt & pepper.

2.    Lay the tortillas out on the counter.  Spoon the lobster mixture onto each tortilla.  Roll them up to close & place them into the baking dish, seam side down.  Pour the salsa over all of the stuffed tortillas.  Cover the pan with foil & bake for 35 minutes.

3.    Remove the foil & add the remaining cheese on top of the enchiladas.  Place the pan back into the oven & bake for 7 more minutes, uncovered.    
servings:  6  /  prep time:  20 minutes  /  cook time:  45 minutes

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Waistline Wednesday
HUMMUS WITH SUN-DRIED TOMATOES

2     cups garbanzo beans (chick peas), canned
1/3  cup plain nonfat yogurt
2     tablespoons tahini (sesame seed paste)
1     teaspoon fresh garlic, crushed
1     tablespoon extra virgin olive oil
1     teaspoon fresh lemon juice
       pinch sea salt, to taste
       pinch cayenne pepper, to taste
2     tablespoons sun-dried tomatoes, finely chopped
   
1.    Rinse beans with water, then drain.  In a food processor, add beans, yogurt, tahini, garlic, olive oil & lemon juice.  Process until mixture reaches a thick consistency.

2.    Add sea salt & cayenne pepper to taste.  Place in a serving dish & sprinkle sun-dried tomatoes on top.

3.    Refrigerate for 2 hours.  Serve with sliced raw vegetables or warm whole wheat pita bread.
servings:  2  /  prep time:  15 minutes /  cook time:  0

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Thoughtful Thursday
CUBAN FRIED RICE

4   tablespoons olive oil
1   cup Spanish onion, finely chopped
4   cups converted rice, uncooked
6   cups chicken broth
     sea salt, to taste
1   bay leaf
½  teaspoon turmeric
   
1.    In a large skillet, heat olive oil on medium-high heat.  Add onion & sauté for 7 minutes.  Add rice to pan, cook & stir until lightly golden.

2.    Add chicken broth, salt, bay leaf & turmeric to pan.  Bring to a boil, then cover & reduce heat to low.

3.    Cook on low for 15-17 minutes.  Remove & discard bay leaf before serving.
servings:  6  /  prep time:  10 minutes  /  cook time:   30 minutes

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