Flourless Chocolate-Raspberry Cakes

Ingredients:

• 3/4 cup bittersweet chocolate chips
• 1/2 cup trans-fat-free margarine
• 1/2 cup granluar sugar substitute
• 1/2 cup unsweetened cocoa powder, sifted
• 3 large eggs
• 1/2 cup raspberries

Makes 12 Servings

1. Position the rack in the middle of the oven and heat to  375 F. Line a muffin tin with paper or foil liners.
2. Heat chocolate and margarine in a heavy saucepan over low heat until melted, about 4 minutes; stir to combine and remove from heat. Mix sugar substitute and cocoa powder in a medium mixing bowl; add eggs and whisk until combined. Whisk in chocolate mixture.
3. Scoop batter into the tin (about 2 1/2 tbsp per muffin cup), gently press 3 raspberries halfway into each cake, and place the pan on a baking sheet. Bake, turning once halfway through, until a thin crust forms on top, 12-15 minutes. Cool on a wire rack and serve.

 WW POINTS VALUE: 3 pts.

 Note: This recipe appears in the South Beach Diet Quick and Easy Cookbook. Nothing is more delicious than fruit and chocolate for dessert. These little cakes are perfect for a sweet treat  and if you don't want to bake a whole batch. They are also rich, moist and chocolatey with that gooey fruity center. They also freeze well. You can also use semi-sweet, milk, dark or any kind of chocolate for this recipe and and berry will work just as well. The great thing about these mini cakes is that you know what's in them unlike some of the other  store-baught cupcakes/desserts you buy at the grocery store.

Mexican Chicken Soup

Ingredients:

• 1 tbsp canola oil
• 1 small onion, chopped
• 1 jalapeno pepper, diced
• 2 garlic cloves, minced
• 2 tsp ground cumin
• 5 cups lower-sodium chicken broth
• 1 1/2 lbs. boneless, skinless chicken breasts. cut into 2-inch strips
• 2 cups mild fresh salsa
• Salt
• Freshly ground black pepper
• Shredded Monterey Jack cheese and Cilantro for garnish

Makes 4 (2 1/4-cup) Servings

1.  Heat oil in a large saucepan over medium heat. Add onion and jalapeno; cook, stirring often, until vegetables are tender, 5 minutes. Stir in garlic and cumin; cook 30 seconds more.
2. Add broth, increase heat to high, and bring to a rapid simmer. Add chicken and cook until no longer pink, about 3 minutes. Stir in salsa, bring back to a simmer, season with salt and pepper to taste, and serve hot. Garnish with Monterey Jack Cheese and Cilantro.

WW POINTS VALUE: 7 pts.

Note: This recipe appears in the South Beach Diet Quick and Easy Cookbook. This is the perfect time of year to make soups for lunch, dinner or even  a quick snack. Most people think of soup as an appetizer but this particular soup certainly makes a meal. I guarantee you will be full after eating this dish. Mexican food tends to be fattening but this Mexican dish is healthy with all the protien and "good carbs." The original recipe does not call for Monterey Jack Cheese and Cilantro but I added those ingredients for a more authentic Mexican dish. You can use any Mexican cheese for a garnish. Here's a little forewarning: this dish can be spicy so be prepared for the heat!

Huevos Rancheros Omelets

Ingredients:

• 1 small onion, chopped (about 1 cup)
• 1 spray, cooking spray
• 1/2 cup fat-free canned refried beans
• 1/2 tsp cumin
• 4 large egg whites
• 2 eggs
• 2 tbsp skim milk
• 1/4 tsp salt
• 1/8 tsp freshly ground pepper
• 1/2 tsp olive oil, divided
• 20 baked low-fat tortilla chips, coarsely crushed and divided
• 1/3 cup shredded reduced-fat Monterey Jack Cheese
• 1/4 cup green chili sauce
• 2 tbsp cilantro, chopped

Makes 4 Servings

1. Cook onion in a large nonstick skillet coated with cooking spray over medium-high heat about 4 minutes or until tender. Add beans and cumin; cook about 4 minutes or until thoroughly heated. Set aside and keep warm.
2. Combine egg whites and next four ingredients in a bowl; stir well with a whisk. Heat 1/4 tsp oil in a small nonstick skillet over medium heat. Pour half of egg mixture into pan. Cook 5 minutes; flip omelet. Spread half of  bean mixture onto half of omelet. Sprinkle with 1/4 cup chips and half of cheese. Carefully loosen with a spatula; fold in half. Cook 2 minutes. Slide onto a plate. Spoon half of shili sauce and 1 tbsp of cilantro on omelet. Repeat procedure with remaining 1/4 tsp oilive oil and remaining ingredients. Serve imediately.

WW POINTS VALUE: 4 PTS

Note: This recipe appears on http://www.weightwatchers.com/. I was looking for some good egg recipes to try and this looked so good. Plus, I've always wanted to try Huevos Rancheros thanks to Tyler Florence and Bobby Flay. Huevos Rancheros is the official egg dish of Mexico and it is SO good (this recipe). My omelets were not as brown as the last time I made them so I'm improving on that technique! These omelets are perfect for a weekend brunch or for a weeknight dinner because they are so filling and filled with the flavors of Mexico.

Mini Beef Wellingtons

Ingredients:

• 6 (1.4 lb) fillet mignons, trimmed
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1 tsp olive oil
• 3/4 lb. sliced fresh cremini mushrooms (about 3 cups)
• 1 onion, chopped
• 2 garlic cloves
• 1 1/2 tsp chopped fresh thyme
• 2/3 cup dry sherry
• 6 (12 x 17-inch) sheets frozen phyllo dough, thawed

Makes 6 Servings

1. Preheat the oven to 400 F. Spray a large baking sheet with nonstick spray.
2. Sprinkle the filets with salt and pepper. Heat the oil in a large nonstick skillet set over medium-high heat. Add the filets and cook until browned, about 2 minutes on each side. Transfer to a plate and keep warm.
3. Place 1 phyllo sheet on the work surface with a long side facing you. Cover the remaining phyllo with a damp paper towel and plastic wrap to prevent it from drying out. Spray the phyllo with nonstick spray. Top with another phyllo sheet; spray with nonstick spray, then cut the phyllo crosswise in half. Place 1 fillet in the center of the lower third on one of the phyllo stacks. Top with 1/4 cup of the mushroom mixture. Fold the short sides of the phyllo over the fillet and roll up, jelly-roll style. Transfer the Wellington, seam sides down, to the baking sheet. Repeat with the remaining phyllo, fillets and mushrooms mixture to make 6 Wellingtons in all.
4. Spray the Wellingtons with nonstick spray. Bake until the phyllo golden and an instant-read thermometer inserted into the side of a Wellington registers 145 F for medium, 10-12 minutes.

WW POINTS VALUE: 5pts.

Note: This recipe appears in the WW All-Time Favorites Cookbook. I got this book at the local library and I had to Xerox this recipe for myself. I love fillet mignon and have always wanted to try Beef Wellington. New Year, new recipes and I'm on a roll. This beef wellington recipe uses phyllo dough instead of the traditional puff pastry. My mom and I had this dish and it was the best Gourmet meal I have ever made. I was really nervous making this dish because the recipe calls for the filet mignon to be baked. I have NEVER cooked fillet mignon in the oven and I was really  nervous about the whole process. Even though the recipe says to cook the fillet mignons in a skillet, I HIGHLY RECOMMEND Broiling your meat because it will taste much juicier. I am now officially a gourmet cook. Hey all you Iron Chefs in Kitchen Stadium, you are more than welcome to come to my kitchen and Kiss this cook!

Provolone Chicken Melts

Ingredients:

• 4 (6 oz.) boneless, skinless chicken breasts
• 4 tsp extra-virgin olive oil, divided
• 4 slices multigrain bread
• 1 large garlic clove, cut in half or minced
• 1 whole roasted bell pepper (from a jar), cut into 4 pieces (preferably red)
• 4 (3/4 oz.) slices reduced-fat provolone or Monterey Jack cheese
• Salt 
• Freshly ground black pepper

Makes 4 Servings

1. Heat oven to broil.
2. Lightly pound each chicken breast to an even thickness and season with salt and pepper. Heat 2 teaspoons of the oil in a large nonstick skillet over medium heat. Sauté chicken until cooked through, about 5 minutes per side. Transfer to a plate.
3. Lay bread slices on a baking sheet, drizzle with remaining oil, and rub with the cut sides of the garlic clove; discard garlic. Place under the broiler until toasted, about 1 minute.
4. Top each bread slice with 1 pepper piece, 1 chicken breast, and 1 cheese slice. Broil until cheese has melted, about 2 minutes. Serve hot.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the South Beach Diet Quick and Easy Cookbook. This recipe is also available on the South Beach Diet online.  This dish was delicoius and can be served for lunch or dinner. I do suggest that you toast the bread before spreading it with olive oil and garlic. If you don't, the bread will get soggy. The aromas of olive oil and garlic is heavenly as always. The taste of chicken, pepper and cheese can be healthy and delicious. This meal is kind kind of like a Philly Steak and Cheese in a cosmopolitan way.

Greek-Inspired Three-Herbed Pesto

Ingredients:

• 10 tbsp parsley, leaves, packed (1/2 cup plus 2 tbsp)
• 1/2 cup dill, fronds, coarsely chopped, packed
• 3 tbsp sliced almonds
• 1/4 cup roasted red peppers, water-packed
• 2 tbsp fresh lemon juice
• 1 tbsp fresh oregano
• 1 tbsp lemon zest, freshly grated
• 1 medium garlic clove(s), quartered
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper

Makes 4 Servings

Place all the ingredients in a food processor fitted with a chopping blade or in a mini chopper. Process until a coarse puree, stopping the machine occasionally to scrape down the inside of a canister. Makes about 1/4 cup per serving.

WW POINTS VALUE 1

Note: This recipe appears on http://www.weightwatchers.com/.  This is a nice treat for any meal even for a light snack. This pesto could be used on chicken, pork, fish, pasta or even in spanakopata. I used this pesto is my spanakoata and it was delicious.

Happy New Year!

Happy New Year Everyone!

 

I have been blogging about my culinary adventures for over a year now and I'm still having fun. I have now expanded my culinary adventures to new places such as the Calphalon Culinary Center and The New Legal Seafood Cookbook and  plan to seek new recipes wherever I can find them. I still intend to cook without borders and try new things. I've even learned a thing or 2 from my adventures like learning to gut a fish or having a newfound respect for pastry chefs. I still have the same culinary goals for my bucket list and they are:

 

• to cook side-by-side with Chef Emril Lagasse
• to cook breakfast/brunch for Paula Deen
• to cook on the Rachael Ray Show
• to have a throwdown with Bobby Flay at Boston College
• to compete on Iron Chef America: the Homecook Edition

And if I create a recipe or 2, I promise to share them with you. If anyone has access to the celebrities on the Food Network, please tell them I'm looking for them and I want to challenge them. Can you Hear me now, Iron Chefs? Happy New Year and Bon Appetite!