Fruit Infused Waters - Delish, Natural and Beautiful

I have always kept a pitcher of vegetable infused water in my fridge, you know, the pitcher with the chunks of cucumber, zucchini, lemon and limes? I love the delicate flavor that the veggies infuse.

 Recently I have been seeing more and more of these beautiful, healthy and inspiring fruit waters, so delicious. What I do is dissolve a small amount of honey or agave into lukewarm water to dissolve, I use this as a base, then I add the fruits, berries, mint, vanilla bean in any combination that suits me.

This one I love, Slice fresh peaches, vanilla bean, honey and water, let infuse for several hours, or add a few slices of ginger for a Ginger Peach Infusion, perfect for a Tea Party Refresher, 

after work out pick me up, 

or just because!

Yum, NomNom Mini Asian Baja Fish Tacos, Finger Food at it's Best

I created this recipe to combine the flavor and crunch profiles that I love. You can easily adapt this as party fare by using mini tostadas and layering them with the Chipotle Crema, Wasabi Slaw, Fish, topped off with a sprig of Cilantro and a dusting of Queso Fresco. Or serve them as the main attraction for Dinner as a regular sized Taco, Icy Cold Margaritas and Coronas 

(of course).

The recipe has multiple steps, and the success of the fish does depend on having frying oil at a perfect 350 degrees, this keeps the fish light, crisp and airy.  The Wasabi Slaw adds the right punch of sweet/sour, and the Chipotle Crema just a hint of heat. My son devours these faster than I can make them. They do hold well for a second go-around, just reheat the fish in a 375 degree oven for 10 minutes or so and serve.

Asian Infused Baja Fish Tacos

Prep: 1 Hour

Cooking Time: ½  Hour

Serves: 4 – 6

*These fish tacos are lightly fried in a beer batter and topped with Wasabi Slaw, Cilantro and Chipotle Crema 

Wasabi Slaw:

1 Bag of Slaw Mix – about 10 Ounces

2 Green Onions Thinly Sliced

¼ cup Pickled Ginger diced (I add more because I love this stuff)

½ Cup Chopped Cilantro

*Dressing:

1/2 cup Mayonnaise

2 tbl. Wasabi paste

Juice from 1 Lime

1 tbl. Soy Sauce

1 tsp. sugar

Whisk ingredients together and mix with slaw mixture. Wrap with plastic wrap and refrigerate for an hour or so.  Check for Salt and Pepper Seasoning.

Fish Tacos:

1 Cup Flour

1 tsp. powdered mustard

½ tsp. salt

½ tsp. onion powder

Pinch Cayenne Powder

1 Cup Craft Beer, Pale Ale works best

1 Egg

1 Pound thick white fish – Cod, Scrod, Haddock

Thin Corn Tortillas

Chipotle Cream Mayo (Recipe Follows)

Cilantro Leaves

Limes

Directions:

Heat 2 – 3” of safflower oil in a pot until it registers 350F on a thermometer

Combine dry ingredients in a bowl. Measure the beer, let froth subside and mix into the egg. Add the liquid to the dry ingredients and stir to combine, do not over stir, small lumps in the batter are fine.

Cut the fish into 1” Cubes

I use 2 bamboo skewers to pick up a fish cube, batter it, and drop into hot oil

Fry until light golden brown, place on paper towels to drain

Warm Tortillas in the oven (wrapped in foil), or on the stovetop on a grill pan

*Chipotle Crema

¼ cup sour cream

¼ cup mayo

1 Chipotle Pepper in Adobo (minced)

*blend all ingredients well, add a touch of salt and a pinch of sugar to taste

Great Holiday Entertaining - Recipes for Every Taste, Lamb Barbacoa My Style

Every so often I make a dish that is traditionally Mexican Party Fare, but with a few tweeks and a good price on a leg of lamb it's a fantastic dish for entertaining at home. My version of Lamb Barbacoa is a recipe that I entered for the Casting Process on America's Best Home Cook Reality TV Show. It is savory, beautiful to serve and very impressive when you add all of the accompaniments to the dish.

Traditionally this dish is cooked slowly in a pit that is lined with leaves and wood embers to slow roast the leg of lamb. I cook mine on a BBQ Grill or in the Oven, directly on a rack to capture all of the pan juices and dripping from the meat, creating the most savory, delicious broth that you have ever had.

To accompany the Lamb and Broth, I make 2 - 3 Salsas, Tortillas, Cilantro, Queso Fresco and Lime Wedges. For the Salsas I prefer a Green Tomatillo Salsa and a Roasted Garlic Chipotle Salsa, this is a nice balance between smoke, spice, citrus and sweet. 

To serve, each guest will have a bowl of the broth that is loaded with chickpeas, rice and carrots, tortillas filled with slivers of slow roasted lamb, and the toppings. Finish with Salsa, a sprinkle of crumbled cheese, cilantro and a squeeze of fresh lime for a guaranteed party in your mouth, such a fabulous mix of flavor, texture and smokiness.

Recipe:

Liz’s Barbacoa

Prep: 2 Hours

Cook Time: 6 Hours

Serves: 6 – 8

Lamb

7 lb. leg of lamb

1 Onion Quartered

3 Cloves of Garlic Halved

2 Cups Dried Chick Peas

1 Cup Chopped Carrots

1 Cup Chopped Celery

2 Bay Leaves

Directions

Heat Oven to 325F. In a large hotel style pan, place onion, garlic, celery, carrots, bay leaves, chickpeas and water to a 2 -3 “ height on side of pan. Place this on the bottom rack, as close to the bottom of the oven as possible. Place another rack 2” above the pan. Place the Leg of Lamb that has been well salted directly on the rack over the pan of water, making sure that all juices from the lamb will drip directly into the pan. This can also be done on an outdoor grill with the same arrangement.

Roast slowly for 4 – 6 hours until lamb is tender and broth is thick and bubbly

Remove from heat and cover lamb to let rest for 20 minutes. During this time you can blend the broth if you choose to or just remove the large chunks of garlic and bay leaves.

*Rice of cubed potatoes can also be added to the broth mix

Salsas:

Chipotle/Tomatilla Salsa-

2 – 3 Chipotles in Adobo

5 – 6 Tomatillos

3 -4 Plum Tomatoes

2 Clove Garlic – skin on

½ yellow onion

Bunch Cilantro

In a heavy pan on direct heat, blacken the garlic, tomatillos and tomatoes until the skin is evenly blackened and the garlic is soft. Place the onion, chipotles, tomato, tomatillo, cilantro and roasted garlic (skin removed) in a blender, add 1 tsp. sugar and salt to taste and chop coarsely until you have a smooth salsa.

Tomato/Jalapeno Salsa

5 -6 Plum Tomatoes

1 -2 Jalapenos

½ yellow onion

2 -3 Cloves Garlic (skins on)

Bunch Cilantro

In a heavy pan on direct heat, roast the garlic, tomatoes and jalapenos until blackened and soft. Peel the  garlic and add to blender with tomatoes, jalapenos, onion, cilantro and salt to taste. Blend until desired consistency.

To serve:

Slice the lamb and plate

Heat tortillas and serve bowls of the broth with the

lamb tacos

salsas

fresh cilantro

wedges of lime

Crumbled Feta or Queso Fresco Cheese

America's Best Home Cook - Here I Am!

A month or so ago I came across an application on Facebook for a Casting Call for a new reality TV show, America's Best Home Cook. I filled out the app being very apprehensive, anything online can be who knows what. At any rate I received a call from the show to go to the next step, submit a lengthy application, 5 of my best recipes with pictures. Wow, who the heck has pictures of what they prepare from memory on a daily basis.

So I got busy, went shopping, spent crazy amounts of money and started to recreate my recipes step by step. I will post one recipe per week as I wait to hear back from the show.

Everything I create is in "large" portions to feed my son, his friends and maybe freeze for a future meal. My first dish is a Seafood Stew that uses your choice of fresh fish and shellfish served in a savory broth with a Roasted Red Pepper and Garlic Rouille that is out of this world and gives a great "pop" of flavor.

Liz’s Fish Stew with Roasted Red Pepper Rouille

Prep: 30 Minutes

Cook Time: 30 Minutes

Serves: 4 - 6 *this is one of my "smaller" meals

Broth:

1 Cup Chopped Onion

1 Cup Chopped Celery

2 Cloves Garlic Minced

2 Bay Leaves

2 Bottles Clam Juice or Fish Stock (I use bottles when in a rush)

1 Cup White Wine

Salt & Pepper to Taste

Fresh Thyme

1 Pd. New Baby Potatoes – Halved

Saute in Olive Oil, Onion & Celery until just soft, add garlic and sauté 1 minute. De-glaze the pan with white wine, add clam juice, bay leaves, salt and pepper and thyme, bring to a boil, reduce heat to a simmer, add potatoes and cook until you can just pierce the potato with a fork. Remove from heat.

*I use clam juice or lobster juice to save time when preparing this for a weekday meal, if you are a purist you can create your own stock with fishbones and shrimp shells.

Stew:

1 Cup Jullienned Leeks

1 Cup Jullienned Fennel

½ Cup Finely Chopped Fresh Parsley

2 – 3 Tomatoes Chopped Coarsely

2 Cloves Chopped Garlic

½ Pd. Small Clams

½ Pd. Sea Scallops

1 Pd. Thick fish, halibut, scrod, haddock – Cut into 2” chunks

1 Pd. De-veined Shrimp in Shells

Bring the pan with the Broth to a simmer, add Fennel, Leeks, Tomatoes, Garlic, Parsley and simmer for 5 minutes. Add the seafood, bring to a simmer, cover and cook for 10 minutes or until the seafood is done and the clams have opened. Let rest, covered, while you prepare the Rouille.

Rouille:

1 Large Red Pepper (Roasted, Blackened and Peeled)

½ Cup Chopped Fresh Parsley

1 Cup Bread Cubes

2 Cloves of Garlic

2 Tablespoons Tomato Paste

Juice from 1 Lemon

Salt & Pepper

Dash Cayenne

½ - 1 Cup Good Quality Olive Oil

Toasted Slices Rustic Bread

In a food processor add all of the ingredients except the olive oil. Coarsely Chop until blended, slowly drizzle in the olive oil until a smooth paste is achieved that can be spooned into the soup.

To Serve:

I like to take a slice of the toasted bread, cover with the rouille, place in the center of the bowl and surround with the fish stew. Or the Rouille can be served on the side and used to taste.

Bon Appetite!

Rhubarb, Strawberries, Pie, Oh My!

I can't wait for rhubarb to come in at the local green grocer each year. Growing up this wonderful plant grew wild at my grandmother's house, we would pick it and bake up a pie or two, so delicious. Mix it with strawberries which are also in season, cheap and super ripe and you end up with an incredible ending to any meal. My favorite is a strawberry rhubarb crumble that is easy peasy to put together and really good.

Strawberry Rhubarb Crumble:

Crust -
2 1/4 Cups All Purpose Flour
1 Cup Sugar
3/4 Cup Butter
1 Tsp. Vanilla Extract

To Make -
Combine flour and sugar in a bowl.
In a large skillet melt the butter, add the vanilla, turn off the heat. Now slowly stir in the dry ingredients, stirring to achieve a fine crumbly mixture.
Press about two thirds of the crumbs in a 9 1/2" pie pan, pressing evenly on the bottom and up the sides of the pan to form the crust.
Preheat your oven to 350 degrees F.

Filling -
1 1/2 Pounds of Fresh Rhubarb, washed and sliced on the diagonal in 1/4" slices, you should have about 3 cups
2 Cups Sliced Fresh Strawberries
1 Cup Sugar
Juice and Zest from 1 Lemon
1/4 - 1/2 Cup flour, depending on your rhubarb, for thin rhubarb more flour, thick rhubarb less flour
1/2 Teaspoon Cardamon
1/2 Teaspoon Ginger
1/2 Teaspoon Cinnamon

Mix together all of the filling ingredients and allow to stand at room temperature for 20 minutes or so.
Spoon the filling into the prepared crust and distribute evenly
Dot the filling with butter
Sprinkle the remaining Crust Mixture evenly over the filling
Press down gently
Place the pie in the center of the oven and bake for 30 minutes. Turn the pie half way around and continue baking at a reduced oven temperature of 325 degrees F, for 35 - 40 minutes more, until the crust is golden brown and the juices are bubbly

Remove from oven and allow to cool to room temperature. Serve warm with ice cream or fresh whipped cream for a truly memorable dessert.

Tinga Linga, Ole! Cinco de Mayo Street Fare...

Simply one of the best Mexican Street Fare Recipes that I have ever made, So good and perfect as miniature party fare hor d'oeuvre. Tinga, Tostadas, whatever you call it, 
it is sure to be a hit paired with an Icy Cold Salted Margarita...

Ingredients:
(Makes about 12 Tostadas)

2 Chicken Breasts on the bone - boneless can be substituted
Tostadas or Hard Taco Shells or Large Chips
6 Plum Tomatoes
1 Small White Onion
2 Clove Garlic
Chipotle Peppers in Adobo
1 Small Can Tomato Sauce
Mexican Crema or Sour Cream
Queso Fresco or Ricotta Salatta or Feta
Shredded Lettuce
Chopped Onion
Lime Wedges

- Boil Chicken Breasts until the meat can be easily removed and shredded - set aside

- On a Grill Blacken Tomatoes on each side, remove, cool and peel

- In a blender add: 1 small onion quartered, 2 peeled cloves of garlic, 2 or more Chipotle   Peppers with Adobo to taste, peeled tomatoes, salt and pepper, splash of sugar and blend until smooth

- Pour the salsa mixture into a skillet and bring to a boil, add the can of tomato sauce to thicken

- Add the shredded chicken and stir to coat, cook for 5 minutes to heat through, taste, and add   more chipotle if you want more spice, salt and pepper to taste

- On each tostada spread lightly with Crema or sour cream, add chicken mixture, top with shredded lettuce, onion, crumbled cheese and a drizzle of Crema if you are using the Mexican type, add a squeeze of lime

These are usually prepared on the flat crispy tostadas, but are easier to eat in a crisp corn taco shell. As an hor d'oeuvre, place on individual chips

Enjoy!

Greek Pizza

Greek Pizza, I love this recipe, light and delicious, chock full of healthy greens, tomatoes, and fat free feta. I came up with this one night for a fast, easy meal as an alternative to the traditional pie (which I also make, just for some variety). The following recipe will top one 12" crust or artisan bread.

You will Need:

Pizza Crusts - I buy anything on sale
3 Plum tomatoes - sliced
4 Cups Fresh Baby Spinach
Fat Free Feta
Capers
1 Medium Onion - Sliced
2 Cloves Garlic - Sliced
Olive Oil
Greek Olives - Optional

Pre-heat your oven to 425

In a saute pan I coat the bottom with a swirl of olive oil, add sliced onion and sliced garlic, saute until transparent. Add 1/2 jar of drained capers (love the flavor) and stir, add the baby spinach and stir to coat, the spinach wilts rapidly, so stir to coat with oil and then remove from heat.

Lightly drizzle the pizza crust with olive oil, lay out your tomato slices, spoon the spinach mixture over the crust and top with crumbled feta cheese. You can add sliced greek olives if you like at this point. Reduce your oven temp to 400 and pop the pizza in on a baking tray or pizza stone. Bake for 10 - 15 minutes, or until the crust gets lightly browned on the edges. Remove, slice and enjoy! This spinach topping is also excellent over baked salmon, the capers just give it such a wonderful flavor.

Best Chicken Tortilla Soup

Chicken Tortilla Soup

I love to make soups with layers of flavor and texture. Somehow soup is always a welcoming meal, a go to when I don’t know what else to make, someone is ill or I want something filling, covers all of the food groups and does not pack on the pounds. This recipe for Chicken Tortilla soup is a fantastic amalgamation of several years of finding the “perfect” combination.

Ingredients:

2 Chicken Breasts – with bone

1 Medium White Onion - Diced

2 Celery Stalks - Diced

2 Garlic Cloves – Smashed

2 Carrots – Peeled and Diced

1 – 2 Jalapenos – Chopped Finely

1 Cup Tomatoes – Diced

1 Cup White or Brown Rice - Rinsed

6 Cups of Chicken Stock

2 Bouillon Cubes

12 Corn Tortillas

2 Cups Frozen Corn

1 Cup Chopped Green Beans

Jack Cheese

Cheddar Cheese

Avocado

Fresh Cilantro – Leaves removed and coarsely chopped

Chicken – Bring 2 Pots of water to a boil, each pot with 6 cups or so of water. In one pot place your chicken breasts and boil for 5 minutes, remove from heat, rinse and place in the second pot of boiling water. Cook until meat can be easily shredded. Using this 2 pot method gives you a beautiful, clear chicken broth; the first boil eliminates bone fragments, and that nasty brown/gray foamy stuff.

While the chicken is cooking, take a 6 quart Dutch Oven and sauté the onions, garlic and celery in olive oil. When translucent, add carrots, jalapenos, and tomatoes and stir, cook for a minute or so. Add 3-4 tortillas that have been chopped into small pieces and stir. Add your chicken broth and 2 bouillon cubes, green beans, corn and 1 cup of rice. Allow this to cook for 30 minutes.

Cut 6 – 8 tortillas in half, and then slice into strips. Fry these in Safflower oil until crispy and drain on paper towels.

Cool the chicken and shred, add to the soup pot.

To Serve: ladle soup into bowls, add a layer of shredded cheese, crispy tortilla strips, diced avocado and fresh cilantro and a squeeze of lime. Enjoy this wonderful layering of fresh flavors, old favs and crispy goodness. This is just too yummy, healthy and totally filling as a main dish.

Steak, the Best Recipe

Every so often I decide to explore new recipes and techniques that look interesting. My son loves steak, and not always wanting to go outside on the porch to grill; especially in winter, I needed to find a delicious option for cooking indoors on the stove. I saw this prepared on Top Chef and decided to try it. This is a perfect composition of juicy, tender strip steak, served over a savory blend of creamed corn and topped with a refreshing arugula and tomato salad, just totally yum...

You will need:

• 2 Strip Steaks or Shell Steaks
• 2 Ears of Corn, I use frozen if fresh is not available (strip the corn off with a knife)
• 2 Cloves of Garlic finely chopped
• 2 Shallots, diced fine
• 1 Cup of Snap Peas, Sliced on the diagonal
• 2 Cups of Baby Arugula
• Tomatoes - the best that you can find
•  Lemon
•  Olive Oil
•  Salt & Pepper to taste

First, get a skillet, ( I used cast iron ) smoking hot with a coating of oil in it. Season the steak on both sides with salt and pepper, place in the skillet and cook about 5 minutes on each side. This gives you a beautiful medium rare steak, as long as it is about 1" thick. Adjust cooking times depending on the thickness of your steak. When done, place on the side and let rest.

In a saute pan add olive oil to coat, add garlic, shallots, corn, snap peas and saute for 2 minutes. Add 1/2 cup of heavy cream and a pinch of thyme, salt and pepper to taste and cook until slightly thickened. Remove from heat.

Toss your Arugula with olive oil, lemon juice, salt and pepper, add tomatoes and toss to coat with dressing
I like to add thinly slice red onion to this salad.

Plate as you desire, the combination of savory, bitter, sweet and salty is perfect. This dish is a snap to make and takes about 30 minutes from start to finish. Delish!

*Retrieved from Bravo TV Top Chef Recipes 2012

Fad Diets

The "infamous" Cabbage Soup diet:

Ok, so I finally decided to try this diet after much hemmmming and hawinnnnng, about how totally unhealthy it is. I figured that for 7 days I could deal with unhealthy and jump start a weight loss plan for the New Year. This diet plan has supposedly been around since the 1950's and is popular for a quick drop of 7 - 10 pounds over 7 days. If you follow it, you will lose the weight, but put it right back on when you are done. 

After looking over the original diet and multiple spin-offs, I was left wondering why would you make it so nasty and unpalatable? So, with a few weeks, some cooking skill and seasoning, I came up with the following, that works for immediate flushing and cleansing of your body and a jump start to healthier eating, at least for me.

After following the diet for 7 days, I adapt it to a more balanced eating plan by rounding it out with oatmeal with fruit for breakfast, lean protein and salads at dinner, and the soup at lunch. I always use the Soup as a "go to" when hunger, boredom or aggravation set in.

Vegetable Soup Recipe/Cabbage Soup

1 onion chopped

2 cloves garlic chopped

2 celery stalks diced

1 chopped green pepper

2 carrots, peeled and diced

1 cup fresh green beans cut bite sized

1/2 head broccoli in small florets

1 zucchini chopped

1/2 head cabbage shredded

1 cup sliced mushrooms

1 cup chopped fresh kale

1/2 cup chopped green onions

Fresh Herbs and Spices of choice: parsley, marjoram, curry powder, cumin, red pepper flakes

Spicy V-8 Juice

Lipton Onion Soup Mix

In a large soup kettle, saute onion, garlic, and celery in 1 tablespoon of olive oil. When soft, add carrots, peppers, broccoli, green beans, zucchini, kale, cabbage, mushrooms and green onions. Stir to coat vegetables. Add Onion Soup mix, 4 cups of V-8 Juice and 2 -3 cups of water. Stir to mix, add seasonings to taste and simmer until veggies are cooked.

You can add whatever veggies you prefer, as long as they are not starchy like; corn, beans, potatoes, etc. I like the kale and cabbage because they really fill you up. Escarole, broccoli rabi, cauliflower would also do well in this soup. Basically, if I use what I like, and it tastes good, I will eat it and not feel like I am being totally deprived.

The actual 7 day plan is as follows:

Day 1 - 
Soup - as much as you want
fruits - no bananas
*I make a fruit salad with melons, apples, mixed berries, grapes

Day 2 -
Soup - as much as you want
Vegetables - as much as you want
Baked Potato with butter
*On this day I stir-fry some veggies and have them with the potato for dinner

Day 3 - 
Soup - as much as you want
Fruits and Veggies
*I usually do a salad with apples, mixed greens and strawberry balsamic dressing

Day 4 -
Soup - as much as you want
6 - 8 Bananas
Skim Milk - as much as you can drink
*I usually max out at 1 banana, 1 glass of milk, and soup for the day

Day 5 - 
Soup - as much as you want
Steak, Chicken, Fish or other lean protein
Sliced Tomatoes
*This day is ok, just as long as you can find decent tomatoes, I found excellent ones that come in a yellow box with cello wrap, don't forget to drink water throughout the day

Day 6 - 
Soup - as much as you want
Steak, or lean protein of choice
Vegetables
*Sometimes I will mix it up with a stir-fry using a light spray of olive oil in the wok. I love broccolini, snow peas, bean sprouts, mushrooms, onions, with lean steak or pork

Day 7 - 
Soup - as much as you want
1 cup brown rice
Fruit Juice

It is a very restrictive diet. I do have coffee in the morning with non-dairy creamer, and I do use small amounts of olive oil in cooking and salad dressings. You definitely feel lighter after a week of this, and as I said, with a little modification I find it to be a fairly easy diet regimen. I use it as a guide, a fall back plan and a way to feel healthier tool. Of course you need to drink water throughout to stay hydrated.

So much for my thoughts and experience with the Cabbage Soup Diet, any suggestions or comments welcomed.

Cheers!