Crab and Corn Chowder

YIELD: 6 servings (serving size: 1 cup)

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped green onions
• 2 cups fresh or frozen corn kernels (about 4 ears)
• 2 cups diced red potato
• 2 cups fat-free milk
• 1/4 teaspoon salt
• 1/4 teaspoon Worcestershire sauce
• 1/8 teaspoon black pepper
• 1 (16-ounce) can fat-free, less-sodium chicken broth
• 1 thyme sprig
• 2 tablespoons cornstarch
• 1 (5-ounce) can evaporated skim milk
• 1/2 cup chopped chanterelle or other fresh wild mushrooms (about 2 ounces)
• 1/2 pound lump crabmeat, shell pieces removed (OR Substitute 1/2 pound of Scallops, Shrimp or combination seafood)
  
• Chopped fresh chives (optional)

Preparation

Heat oil in a Dutch oven over medium heat. Add onions; sauté 2 minutes or until tender. Add corn and next 7 ingredients (corn through thyme sprig); bring to a boil. Reduce heat; simmer 30 minutes or until potato is tender.

Combine cornstarch and evaporated milk in a small bowl; stir with a whisk.

Add cornstarch mixture to soup; simmer 5 minutes or until thick, stirring occasionally. Add mushrooms and crab; remove thyme sprig. Ladle into soup bowls; sprinkle with chives, if desired.

Calories:220 (16% from fat)

Chicken with Linguini Leeks and Tomatoes

Yield: 4 servings (serving size: 1 chicken breast half and 1 cup pasta and vegetables)

Ingredients

• 4 (4-ounce) skinned, boned chicken breast halves
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground cumin
• Vegetable cooking spray
• 2 teaspoons margarine
• 3 cups sliced leeks (about 3 medium)
• 3 garlic cloves, minced
• 1 cup low-salt chicken broth
• 1/2 teaspoon dried basil
• 1/8 teaspoon salt
• 1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
• 4 ounces linguine, uncooked

Preparation

Place each chicken piece between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Combine 1/4 teaspoon of salt, garlic powder, and next 4 ingredients; sprinkle over both sides of chicken, and set aside.

Coat a large nonstick skillet with cooking spray; add margarine, and place over medium-high heat until margarine melts. Add the chicken, and cook 1 1/2 minutes on each side or until lightly browned. Remove from skillet; set aside.

Add leeks and garlic to skillet; cook over medium-high heat 3 minutes or until tender. Add chicken broth and next 3 ingredients; bring to a boil. Break linguine into 2-inch pieces; add linguine and chicken to skillet. Cover and cook over medium-low heat 15 minutes or until pasta is tender.

Nutritional Information

Calories:

329 (13% from fat)

Recommended by Kate and Jim

Steak and Chicken Fajitas with Peppers and Onions

Serving--2 fajitas
Ingredients
Marinade:

• 1/4 cup olive oil
• 1 teaspoon grated lime rind
• 2 1/2 tablespoons fresh lime juice
• 2 tablespoons Worcestershire sauce
• 1 1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon coarsely ground black pepper
• 2 garlic cloves, minced
• 1 (14.25-ounce) can low-salt beef broth
• 
  Fajitas:
• 1 (1-pound) flank steak
• 1 pound skinned, boned chicken breast
• 2 red bell peppers, each cut into 12 wedges
• 2 green bell peppers, each cut into 12 wedges
• 1 large Vidalia or other sweet onion, cut into 16 wedges
• Cooking spray
• 16 (6-inch) fat-free flour tortillas
• 1 cup bottled salsa
• 1/4 cup low-fat sour cream
• 1/2 cup chopped fresh cilantro
• Fresh cilantro sprigs

Preparation

To prepare marinade, combine first 10 ingredients in a large bowl; set aside.

To prepare fajitas, trim fat from steak. Score a diamond pattern on both sides of the steak. Combine 1 1/2 cups marinade, steak, and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally. Combine remaining marinade, bell peppers, and onion in a zip-top plastic bag. Seal and marinate in refrigerator for 4 hours or overnight, turning occasionally.

Prepare grill.

Remove steak and chicken from bag; discard marinade. Remove vegetables from bag; reserve marinade. Place reserved marinade in a small saucepan; set aside. Place steak, chicken, and vegetables on grill rack coated with cooking spray; cook 8 minutes on each side or until desired degree of doneness.

Wrap tortillas tightly in foil; place tortilla packet on grill rack the last 2 minutes of grilling time. Bring reserved marinade to a boil. Cut steak and chicken diagonally across the grain into thin slices. Place the steak, chicken, and vegetables on a serving platter; drizzle with reserved marinade.

Arrange about 1 ounce steak, about 1 ounce chicken, 3 bell pepper wedges, and 1 onion wedge in a tortilla; top with 1 tablespoon salsa, about 1 teaspoon sour cream, and 1/2 tablespoon cilantro. Fold sides of tortilla over filling. Garnish with cilantro sprigs, if desired. Serve immediately.

Calories: 407 (31% from fat)

Chicken Sate

Yield: 4 servings (serving size: 2 skewers and 1 tablespoon sauce)

Ingredients

• Saté:
• 1 pound skinless, boneless chicken breasts, cut into 8 strips
• 1 tablespoon light brown sugar
• 2 1/2 tablespoons low-sodium soy sauce
• 2 teaspoons bottled ground fresh ginger (such as Spice World)
• 1 teaspoon grated lime rind
• 1/4 teaspoon crushed red pepper
• 2 garlic cloves, minced
• 
  Sauce:
• 1 tablespoon light brown sugar
• 1 1/2 tablespoons low-sodium soy sauce
• 1 tablespoon fresh lime juice
• 2 tablespoons natural-style, reduced-fat creamy peanut butter (such as Smucker's)
• 1/4 teaspoon crushed red pepper
• 1 garlic clove, minced
• 
  Remaining ingredient:
• Cooking spray

Preparation

Prepare grill.

To prepare saté, combine chicken and next 6 ingredients (through 2 garlic cloves) in a medium bowl. Let stand 10 minutes.

To prepare sauce, combine 1 tablespoon brown sugar and the next 5 ingredients (through 1 garlic clove) in a medium bowl, stirring until sugar dissolves.

Thread chicken strips onto each of 8 (8-inch) skewers. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done. Serve chicken with sauce.

Calories: 205

Grilled chicken, Spinach and Cashew Salad with Honey Mustard Dressing

In this delicious salad, the honey mustard vinaigrette serves as both a marinade and a dressing.

Servings: Makes 4 servings

Ingredients:

Grilled Chicken, Spinach and Cashew Salad with Honey Mustard Dressing

• 2 teaspoons fresh lemon juice
• 2 tablespoons whole grain mustard
• 1 1/2 teaspoons ground cumin Makes ALL the difference--takes a good salad to a WOW salad
  
• 2 tablespoons mild-flavored honey (such as clover, wild thistle, or lavender)
• 5 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• 2 chicken breasts , boneless and skinless (2 1/2 pounds total)
• 6 cups baby spinach , cleaned and dried
• 1/2 cup halved cherry or grape tomatoes
• 1/3 cup roasted salted cashews

Directions:

To make the dressing, combine lemon juice, mustard, cumin, and honey in a medium bowl. Slowly whisk in olive oil in a steady stream. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Set aside.

Place chicken in a shallow dish and pour in 3 tablespoons dressing. Turn breasts to coat well. Let sit at room temperature 30 minutes. Heat grill or grill pan to medium high. Grill 4 to 6 minutes on each side until done, turning often to prevent burning. (Chicken should be browned and firm.) Remove from grill and allow to cool 10 minutes. Cut into 1/4-inch strips.

In a large bowl, toss spinach, tomatoes, and cashews with remaining dressing and season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer to a platter or divide among 4 plates, and top with chicken strips.

The dressing/marinade was surprisingly tasty--just the right amount of Cumin spices it up without overwhelming the honey mustard.

Kale Chips

Ingredients

• 1 bunch kale
• 1 tablespoon extra-virgin olive oil, divided
• 1 tablespoon sherry vinegar
• 1 pinch sea salt, to taste

Directions

1. Preheat an oven to 300 degrees F (150 degrees C).
2. Cut away inner ribs from each kale leaf and discard; tear the leaves into pieces of uniform size. (I made my pieces about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they're very dry.
3. Put the kale pieces into a large resealable bag (or use a bowl if you don't mind getting your hands oily). Add about half the olive oil; seal and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the remaining oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly 'massaged.' Sprinkle the vinegar over the kale leaves, reseal the bag, and shake to spread the vinegar evenly over the leaves. Spread the leaves evenly onto a baking sheet.
4. Roast in the preheated oven until mostly crisp, about 35 minutes. Season with salt and serve immediately.

Store extras in an air tight container.
Try other seasonings--flavored salts, chili powder, cumin, garlic, onion--whatever you think sounds tasty!

Tonga Toast (Stuffed French Toast) Kona Cafe at DIsney's Polynesian

Ingredients:

2 or 4 slices sourdough bread, cut 1 to 1 1/2 inches thick
1 banana
1/3 cup sugar
1 teaspoon cinnamon
1 egg
1/4 cup milk
1/2 teaspoon vanilla
oil or shortening for frying
whipped butter and/or syrup

Method:

Cut a 1-inch pocket in one side of each bread slice. Cut banana in half crosswise, then split each piece lengthwise. Remove peel and stuff two pieces of fruit in each pocket of bread; set aside. Mix sugar and cinnamon; set aside. Mix together well the egg, milk and vanilla.

Heat about 4 inches of oil in a pan to 350º F. Dip stuffed bread into egg/milk mixture and let it soak a few seconds to let penetrate bread. Fry bread on both sides in hot oil until lightly browned, about 3 minutes. Drain on paper towels or wire rack. Sprinkle with cinnamon sugar and serve.

Macadamia Pancakes with Macadamia Nut Butter

Yield: 12 – 15 pancakes

Ingredients

Pancakes:

1-1/4 cups sugar

3 teaspoons baking powder

1/4 teaspoon salt

2-1/4 cups all-purpose flour

1-1/2 cups milk

3 eggs

6 tablespoons vegetable oil

1 teaspoon vanilla extract

Method

Sift flour into medium bowl

Add brown sugar, baking powder, and salt into medium bowl.

Add eggs, milk, vegetable oil, vanilla extract and beat until smooth.

If using an electric skillet pre-heat to 350 F; pre-heat griddle or skillet on medium until a few drops of water dance on the surface.

For each pancake pour 1/4-cup batter onto skillet and cook on first side until bubbles form and sides look dry, flip over and cook until golden brown

Top with your favorite syrup or macadamia nut butter (below).

Macadamia Nut Butter

One stick butter (at room temperature)

1/4 cup honey

1/4 cup toasted Macadamia nuts

Method:

Combine butter, honey, and toasted Macadamias.

Use a spoonful to top pancakes.

Coconut Almond Chicken--Kona Cafe (Disney)

Ingredients:

4 half breasts (1/3 pound each) Chicken breast, boneless, skinless
1 ounce Almond breading
1 ounce Coconut Marinade

For the Salad:
6 Cups Asian Greens Mix
1 Cup Golden Pineapple, large dice
1 Cup Strawberries, quartered
½ Cup Carrots, julienne cut
12 each Mint leaves, torn in pieces
1 Cup Honey-lime Dressing
½ Cup Almonds, sliced, toasted
4 each Lime wedges, quartered
½ Cup Mango Puree
½ Cup Coco Lopez
Pinch to taste Freshly Ground Black Pepper
Pinch to taste Kosher Salt

For the Dressing:
¼ Cup Honey
¼ Cup Rice Wine Vinegar
¼ Cup Canola Oil
¼ Cup Lime juice, fresh
Pinch to taste Kosher Salt
Pinch to taste Freshly Ground black Pepper

For the Coconut Marinade:
½ Cup Whole Eggs, mixed well
½ Cup Coconut Milk
½ teaspoon Pataks brand curry paste
½ teaspoon Kosher Salt

For the Almond Breading:
½ cup Flour, all purpose
1 Cup Almonds, sliced, chopped
½ Cup Coconut Desiccated unsweetened
½ teaspoon Kosher Salt

Method of preparation:
Mix all ingredients for the salad season with salt and black pepper, mix all ingredients for dressing and add to the salad. Toss well to make sure all salad is coated with dressing.

Trim, pound chicken breast halves. Mix ingredients for marinade, place chicken in for 1-2 hours.

In a seasoned pan, place small amount of canola oil. Dredge marinated chicken breasts in the almond flour mix, sauté until golden, turn and place in a 400-degree oven and cook until golden and firm (minimum internal temperature of 165 degrees F). Season chicken with Kosher salt after removing from the oven.

Divide salad among four plates; lay chicken partially on the salad, and drizzle chicken with mango puree and Coco Lopez using squeeze bottles with a fine tip. Garnish each plate with a few toasted almond slices and a lime wedge.

Crepes

SERVING SUGGESTION:
Fresh Peaches with Apricot Preserves--garnished with lemon zest and cinnamon.

Ingredients

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter, melted

Directions

1. In a large mixing bowl, whisk together the milk, water and the eggs. Gradually add in the flour. Add the salt and butter; beat until smooth. Let Batter rest for 20-60 minutes before cooking.
   
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Chocolate Frosting

Ingredients

• 2 3/4 cups confectioners' sugar
• 6 tablespoons unsweetened cocoa powder
• 6 tablespoons butter
• 5 tablespoons evaporated milk
• 1 teaspoon vanilla extract

Directions

1. In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
2. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.

Quick and Easy Pizza Crust (Great for grilling)

SERVING SUGGESTION: Prosciutto, Pepperochini, Mushrooms, and a mix of cheeses: Mozzarella, Ricotta, Parmigiana, smokey Gouda, fontina, Gruyere, cheddar, Romano, Boursin--or whatever you've got in the house.

Use bread flour because it's higher in protein than all-purpose flour and makes a firmer, denser crust. You can, however, substitute all-purpose flour.

Yield: 2 (10-inch) pizza crusts (serving size: 1 crust)

Ingredients

• 1 1/2 cups bread flour
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1 package quick-rise yeast
• 2/3 cup warm water (120° to 130°)
• 1 tablespoon olive oil
• Cooking spray
• 2 tablespoons cornmeal

Preparation

Combine first four ingredients in a large bowl; make a well in center of mixture. Combine water and oil; add to flour mixture. Stir until mixture forms a ball.

Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). (Or use the bread hook on a Kitchen Aid and machine kneed for 10 minutes).

DO THIS if you have the time: (makes the best consistency)

Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk. Punch dough down; divide in half. Cover and let dough rest 10 minutes.

DO THIS if you're in a hurry: (still very good)

Divide the dough into 2 portions, shaping them into balls. Place on Pam sprayed wax paper that's on a plate or cookie sheet. Spray balls with Pam and cover with wax paper. Place in the refrigerator until ready to use. Let rest a minimum of 10 minutes before using. Can rest in the refrigerator for up to 8 hours before using. (The dough will continue to rise in the refrigerator)

IN THE OVEN: Heat oven to 400 degrees.

Working with one portion at a time (cover remaining dough to keep from drying), roll each portion into a 10-inch circle on a lightly floured surface. Place dough on two baking sheets, each sprinkled with 1 tablespoon cornmeal.

Top crust with sauce, cheese and toppings. Bake 10-12 minutes until done.

IF USING PIZZA STONE: Place pizza stone in oven and preheat to 400 degrees. Just before cooking your first pizza sprinkle 1 TBL cornmeal on the pizza stone. (creates a great smell AND a slippery surface for the pizza to transfer to)

Prepare the pizza on a cutting board, toppings and all and then slide the pizza onto the pizza stone to cook. (Using a light dusting of flour or cornmeal helps the pizza slide.)

Cook 10-12 minutes.

IF USING A GRILL: Heat the charcoal or gas grill to 400 degrees. (High heat.)

After rolling out the pizza dough place on grill and cook for 3-4 minutes--FLIP with tongs and now top your pizza with sauce, finely shredded cheese and other toppings. Cover the grill and cook for another 3-5 minutes. If cheese isn't quite melted, move the pizza off the direct heat and keep covered for a few more minutes until the cheese melts.

Nutritional Information

Calories: 1 individual pizza crust 603 (14% from fat) Toppings are extra.

Cooking Light, JUNE 1997

Tequila Lime Chicken (Ina Garten)

Ingredients

nocoupons

• 1/2 cup gold tequila
• 1 cup freshly squeezed lime juice (5 to 6 limes)
• 1/2 cup freshly squeezed orange juice (2 oranges)
• 1 tablespoon chili powder
• 1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
• 1 tablespoon minced fresh garlic (3 cloves)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 whole (6 split) boneless chicken breasts, skin on

Directions

Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.

Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

Pan Seared Salmon

(For best results use a cast iron pan that's been seasoned)

Salmon Filets
Salt/Pepper
Olive Oil

Warm a cast iron skillet (or non-stick fry pan) on medium to medium high heat until the pan is hot. (Water droplets skip).

Spray olive oil in the pan and add the skinless salmon filets. DO NOT MOVE the salmon for 4 minutes. The salmon is searing and will release from the pan once it's seared. If you move it too soon it will stick.

Flip the salmon and cook for another 3-4 minutes on the 2nd side.

Remove the salmon from the pan and let it rest 2-3 minutes before serving.

SERVE with steamed spinach or rice or asparagus or cucumbers marinated with rice vinegar and salt.

ALSO in PHOTO--Sour Cream, Green Onions and rice vinegar ---mixed together to make a savory sauce. (You can also add dill to this sauce--yummy with Salmon)

Symphony Brownies (Paula Deen's Recipe)

Ingredients

• 1 (17.6-ounce) package brownie mix
  
• Vegetable oil cooking spray
• 3 (6-ounce) candy bars with almonds and toffee chips (recommended: Symphony brand)

Directions

Prepare the brownie mix according to package directions.

Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.

Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.

Lemon Bars (Kathy's favorite recipe from Ina Garten)

For the crust:

nocoupons

• 1/2 pound unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 2 cups flour
• 1/8 teaspoon kosher salt

For the filling

nocoupons

• 6 extra-large eggs at room temperature
• 3 cups granulated sugar
• 2 tablespoons grated lemon zest (4 to 6 lemons)
• 1 cup freshly squeezed lemon juice
• 1 cup flour
• Confectioners' sugar, for dusting

Directions

Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners' sugar.

Vegetarian Chili (Enchantment Resort)

2 T Olive Oil
1 ½ C Yellow Onions, diced
½ C Celery, medium diced
1 C Carrots, medium diced
2 C Eggplant, medium diced
2 C Corn, fresh or frozen
1 C Green Bell Pepper, medium diced
½ C Poblano Chiles, diced
1 T Garlic, minced
¼ tsp. Jalapeno, minced
¼ C Cilantro, chopped
1 tsp. Dry Thyme
1 tsp. Dry Oregano
2 T Tomato Paste
3 C Canned Chopped Tomatoes
1 tsp. Paprika
½ T Chili Powder
½ tsp. Cumin
½ tsp. Coriander
1 ½ tsp. Salt
½ tsp. White Pepper
1 ¾ quarts Vegetable Broth
2 C Cooked Black Beans (fresh or canned)
2 C Canned Garbanzo Beans
2 each Acorn Squash

Garnishes: Sour Cream, Shredded Cheese, Green Onions

Heat sauce pot with olive oil. Add onions, celery, carrots, corn and eggplant. Cook over medium heat for about two minutes then add bell peppers, garlic, poblano chiles and jalapeno. Cook for about 5 minutes, or until vegetables are soft. Add tomato paste, chopped tomatoes and vegetable broth. Then add remaining ingredients and simmer over medium heat for about 40-45 minutes, or until chili consistency. If it becomes too thick, add more liquid. Ready to serve.

Acorn Squash Bowl (makes 4 bowls)

Cut acorn squash in half and remove seeds. Place in boiling water until fork tender, approx. 12-15 minutes. Slice the bottom of each squash, so they sit flat. Ready to serve.

Vegetarian Chile, continued

Assembly
Place acorn squash in a bowl. Place a heaping ladle of chili into the center of the squash, overflowing into the bowl. Garnish with a spoon of sour cream, your favorite shredded cheese and chopped green onions.

Yield: 3 Quarts
Recipe by: Enchantment Resort

Golden Tomato Gazpacho

4 C Golden or Yellow Tomatoes, rough chopped
1 ½ C Cucumber, peeled, seeded & rough chopped
½ C Red Onion, rough chopped
½ C Red Pepper, rough chopped
¼ C Green Onion, chopped
1 tsp. Garlic, chopped
¼ tsp. Jalapeno, minced
1 T Cilantro
1 T Basil
1 tsp Dry Oregano
1 T Red Wine Vinegar
3 T White Balsamic Vinegar
¼ C Extra Virgin Olive Oil
1 ½ tsp. Salt
1 tsp. Black Pepper

Combine all ingredients and blend well. Garnish with cooked shrimp & cilantro sprigs.

Yield: Approx. One Quart
Recipe by: Enchantment Resort

Mii amo Balsamic Vinaigrette

3 T Dijon Mustard
1 tsp. Oregano, minced
1 tsp. Basil, chiffonade
1 T Roast Garlic, minced
1 ½ tsp. Shallots, minced
2 T Honey
2 C Thickened Vegetable Stock
¼ C Balsamic Vinegar
2 T Extra Virgin Olive Oil
½ tsp. Sea Salt
¼ tsp. Cracked Black Pepper

In blender, combine mustard, herbs, garlic, shallots, thickened vegetable stock and honey. Blend until garlic is incorporated. While blending, slowly pour in balsamic vinegar and olive oil to emulsify. Season with salt & pepper.

Yield: 3 Cups
Recipe by: Mii amo, a destination spa at Enchantment

Mii amo Mayonnaise Substitute

What a great way to incorporate tofu into your diet and reduce the fat and calories normally consumed from traditional mayonnaise. One tablespoon of mayonnaise is 100 calories and 11 grams of fat, compared to two tablespoons of mayonnaise substitute, with only 15 calories and 0 grams of fat. 2 C Soft Tofu, drained 2 C Plain, Fat-Free Yogurt, drained 1 T Roasted Garlic, minced 2 T Herb Infused Rice Wine Vinegar 1 tsp. Worcestershire Sauce ½ tsp. Tabasco Sauce 1 tsp. Sea Salt ½ tsp. Ground White Pepper To drain yogurt, line colander with cheesecloth and place in a bowl. Place yogurt into the colander and refrigerate for at least one hour, to drain. Once drained, you have made yogurt cheese. To drain tofu, place tofu on a plate and place another plate on top of it. Place a can on top, to remove any excess water. Drain plate and tofu is ready. In a food processor, combine yogurt cheese, tofu and roasted garlic. Process until garlic has been blended, about 3 minutes. Add remaining ingredients, process again until combined, about 3 minutes. You may adjust the seasoning with additional sea salt or pepper. Remove from processor bowl and store in an airtight container. This mayonnaise substitute will keep for 2 weeks in the refrigerator. Yield: 4 Cups Recipe by: Mii amo, a destination spa at Enchantment