Ceviche with Crispy Plantains

Ingredients

  • 2 Chilean sea bass fillets (about 1 pound), cut into 1/2-inch pieces
  • 1/2 pound scallops, halved or quartered, if large
  • 1/2 pound large shrimp, peeled and deveined, tails removed
  • 1 jalapeno pepper, seeded and chopped
  • 1 small red onion, chopped
  • 1 small bunch fresh cilantro, leaves chopped
  • 1 orange, juiced
  • 1 lemon, juiced
  • 2 limes, juiced
  • 1/2 cup chopped red bell pepper
  • 1 fresh poblano pepper, seeded and chopped
  • 2 tablespoons olive oil
  • 2 green plantains, peeled and shredded

Preparation

  1. In a large bowl, combine the seafood with all ingredients except for the olive oil and the plantains. Gently stir to combine and coat the seafood with the juices. Cover and refrigerate for at least 6 hours.
  2. In a large saute pan over medium heat, add 2 tablespoons olive oil and drop 1 1/2 tablespoon portions of shredded plantains into the oil. Cook each portion until golden brown, turning once. Using a fork, remove the plantains from the oil to paper towels.
  3. Serve a chilled portion of the ceviche with some crispy plantains on top.

Pork Chop Willy’s Grilling Rub

ingredients

3 tablespoons sweet paprika, preferably Spanish
1 tablespoon freshly ground black pepper
1 tablespoon coarse salt, either kosher or sea salt
3/4 teaspoon sugar
3/4 teaspoon chili powder
3/4 teaspoon granulated garlic or garlic powder
3/4 teaspoon onion powder
1/4 to 1/2 teaspoon ground cayenne

preparation

At least 1 and up to 8 hours before you plan to grill the pork chops, prepare the dry rub, combining the ingredients in a small bowl. Coat the chops with the spice mixture, place them in a large plastic bag, seal, and refrigerate.

Fire up the grill, bringing the heat to medium (4 to 5 seconds with the hand test).

Remove the chops from the refrigerator and let them sit covered at room temperature for about 20 minutes.

Spray the chops with oil and transfer them to the grill. Grill for 18 to 20 minutes total. Turn onto each side twice, rotating the chops a half turn each time to get criss-cross grill marks. The chops are done when just a hint of pink remains at the center. Serve hot.

Nepenthe Ambrosia Burger

Makes 4 Burgers

The Patty

1 ½ # of Fresh Ground Beef (the freshest, finest coarse ground, low-fat beef possible) Form the meat into a six-ounce ball, and roll in your hand to form together. Lay the ball on a clean flat surface and press flat. The edges of the patty should be cracked and broken, not perfectly smooth. This really enhances flavor.

The Patty must be cooked on a hot open brazier, either over medium hot coals or open gas flame. Turn the burger only once, immediately when you see blood rise to the top. When you see clear juice rise on the cooked side, you’ve got a perfect medium rare.

Wait as long as possible to add cheese, as this slows down cooking time.

Ambrosia Sauce

1 cup Mayonnaise

¼ cup Tomato Sauce

¼ cup Mild Chile Salsa

Mix the ingredients fresh for your Ambrosia Sauce. It is very simple, but what a great flavor it adds to your burger.

The Bun

4 each Fresh Steak Rolls

Butter the buns before you toast them. When you turn your burgers, toast the buns on a pre-heated flat grill, or, over the open flame next to your burgers.

Black & White Angel Food Cake

Ingredients

  • CAKE:
  • 1  cup  cake flour (about 4 ounces)
  • 1 1/2  cups  granulated sugar, divided
  • 1/2  teaspoon  cream of tartar
  • 1/4  teaspoon  salt
  • 12  large egg whites
  • 1  teaspoon  fresh lemon juice
  • 1/2  teaspoon  vanilla extract
  • 2  tablespoons  unsweetened dark cocoa (such as Hershey’s Special Dark)
  • GLAZE:
  • 1 1/2  cups  powdered sugar
  • 2  tablespoons  tub light cream cheese, softened
  • 1  tablespoon  1% low-fat milk
  • 1  teaspoon  vanilla extract
  • 3/4  teaspoon  unsweetened dark cocoa (such as Hershey’s Special Dark)
  • TOPPING:
  • Sliced strawberries (optional)

Preparation

Preheat oven to 325°.

To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 3/4 cup granulated sugar, stirring with a whisk; set aside.

Place cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at high speed until foamy. Add remaining 3/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in juice and 1/2 teaspoon vanilla. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in after each addition.

Spoon half of batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Sift 2 tablespoons cocoa over remaining batter; fold in. Spoon cocoa batter evenly over top of vanilla batter; break air pockets by cutting through cocoa layer with a knife. Bake at 325° for 55 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a plate.

To prepare glaze, place powdered sugar, cream cheese, milk, and 1 teaspoon vanilla in a medium bowl; beat with a mixer at medium speed until smooth. Drizzle half of glaze over cake.

Add 3/4 teaspoon cocoa to remaining glaze; stir well to combine. Drizzle cocoa glaze over cake. Refrigerate 5 minutes or until glaze is set. Garnish with strawberries, if desired.

Slow Cooker Chili from Cooking Light

Ingredients

  • Cooking spray
  • 1  pound  ground pork
  • 1  pound  boneless pork shoulder, cut into 1/2-inch pieces
  • 3  cups  chopped onion
  • 1 3/4  cups  chopped green bell pepper
  • 3  garlic cloves, minced
  • 3  tablespoons  tomato paste
  • 1  cup  lager-style beer (such as Budweiser)
  • 1/2  teaspoon  salt, divided
  • 3  tablespoons  chili powder
  • 1  tablespoon  ground cumin
  • 2  teaspoons  dried oregano
  • 3/4  teaspoon  freshly ground black pepper
  • 6  tomatillos, quartered
  • 2  bay leaves
  • 2  (14 1/2-ounce) cans plum tomatoes, undrained and chopped
  • 1  (15-ounce) can no-salt-added pinto beans, drained
  • 1  (7 3/4-ounce) can Mexican hot-style tomato sauce (such as El Paso)
  • 1  smoked ham hock (about 8 ounces)
  • 1 1/2  tablespoons  sugar
  • 1/2  cup  finely chopped cilantro
  • 1/2  cup  finely chopped green onions
  • 1/2  cup  (2 ounces) crumbled queso fresco
  • 8  lime wedges

Preparation

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ground pork to pan; cook 5 minutes or until browned, stirring to slightly crumble. Drain well. Transfer pork to an electric slow cooker.

2. Recoat pan with cooking spray. Add pork shoulder; cook 5 minutes or until lightly browned, turning occasionally. Transfer pork to slow cooker.

3. Recoat pan with cooking spray. Add onion and bell pepper; sauté 8 minutes, stirring frequently. Add garlic; sauté 1 minute. Add tomato paste; cook 1 minute, stirring constantly. Stir in beer; cook 1 minute. Transfer onion mixture to slow cooker. Add 1/4 teaspoon salt, chili powder, and next 9 ingredients (through ham hock) to slow cooker. Cover and cook on HIGH 5 hours or until meat is tender. Remove bay leaves and ham hock; discard. Stir in remaining 1/4 teaspoon salt and sugar. Ladle about 1 1/3 cups chili into each of 8 bowls; top each serving with 1 tablespoon cilantro, 1 tablespoon green onions, and 1 tablespoon cheese. Serve each serving with 1 lime wedge.

Note: You can also cook the chili in a slow cooker on LOW for 8 hours. For cooking chili on the stovetop, use a total of 12 ounces beer and simmer, covered, for 2 1/2 to 3 hours or until the pork shoulder is tender.

Nutritional Information

Calories: 354 (0.0% from fat)
Fat: 14.2g (sat 5.1g,mono 5.9g,poly 1.4g)
Protein: 28.5g
Carbohydrate: 26.4g
Fiber: 6.8g
Cholesterol: 82mg
Iron: 3.8mg
Sodium: 645mg
Calcium: 108mg

Cinnamon Rolls from Cooking Light

Ingredients

ROLLS:

  • 1  cup  warm fat-free milk (100° to 110°)
  • 6  tablespoons  melted butter, divided
  • 1/3  cup  granulated sugar, divided
  • 1  package quick-rise yeast
  • 16.88  ounces  all-purpose flour (about 3 3/4 cups)
  • 1  large egg, lightly beaten
  • 1/4  teaspoon  salt
  • Cooking spray
  • 2/3  cup  packed brown sugar
  • 1 1/2  tablespoons  ground cinnamon

ICING:

  • 3  tablespoons  butter, softened
  • 2  tablespoons  heavy cream
  • 1/2  teaspoon  vanilla extract
  • 1  cup  powdered sugar

Preparation

1. To prepare rolls, combine milk, 3 tablespoons melted butter, 1 tablespoon granulated sugar, and yeast in a large bowl; let stand 5 minutes. Weigh or lightly spoon flour into dry measuring cups. Add egg and remaining granulated sugar to bowl. Stir in 4.5 ounces (1 cup) flour; let stand 10 minutes.

2. Add 11.25 ounces (about 2 1/2 cups) flour and salt to milk mixture; stir until a soft dough forms (dough will be sticky). Turn out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85°), free from drafts, 35 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rise 35 minutes or until doubled in size. Punch dough down; cover and let rest 5 minutes.

3. Combine brown sugar and cinnamon. Turn dough out onto a lightly floured surface; roll dough into an 18 x 11–inch rectangle. Brush remaining 3 tablespoons melted butter over dough; sprinkle evenly with brown sugar mixture. Beginning at one long side, roll up dough tightly, jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut dough into 18 (1-inch) slices. Arrange 9 slices, cut sides up, in each of 2 (8-inch) square baking dishes coated with cooking spray. Cover and let rise 35 minutes or until doubled in size.

4. Preheat oven to 350°.

5. Uncover rolls. Bake at 350° for 22 minutes or until lightly browned. Cool 10 minutes in dishes on a wire rack. Turn rolls out onto wire rack; cool 5 minutes. Turn rolls over.

6. To prepare icing, combine 3 tablespoons softened butter and cream; stir with a whisk. Stir in vanilla. Gradually add powdered sugar; stir until blended. Spread icing over rolls; serve warm.

Nutritional Information

Calories: 234
Fat: 6.8g (sat 4.1g,mono 1.8g,poly 0.4g)
Protein: 3.8g
Carbohydrate: 39.6g
Fiber: 1.1g
Cholesterol: 28mg
Iron: 1.7mg
Sodium: 87mg
Calcium: 40mg

Sour Cream Coffee Cake from Cooking Light

Ingredients

  • 3/4  cup  old-fashioned rolled oats (about 2.5 ounces), divided
  • Cooking spray
  • 4.5  ounces  all-purpose flour (about 1 cup)
  • 1  ounce  whole-wheat flour (about 1/4 cup)
  • 1  teaspoon  baking powder
  • 1/2  teaspoon  baking soda
  • 1/4  teaspoon  salt
  • 1/2  cup  granulated sugar
  • 1/2  cup  packed brown sugar, divided
  • 1/3  cup  butter, softened
  • 2  large eggs
  • 1  teaspoon  vanilla extract
  • 1  (8-ounce) carton light sour cream (such as Daisy)
  • 2  tablespoons  finely chopped walnuts, toasted
  • 1/2  teaspoon  ground cinnamon
  • 1  tablespoon  chilled butter, cut into small pieces

Preparation

1. Preheat oven to 350°.

2. Spread oats in a single layer on a baking sheet. Bake at 350° for 6 minutes or until oats are barely fragrant and light brown.

3. Coat a 9-inch springform pan with cooking spray; set aside.

4. Reserve 1/4 cup oats; set aside. Place remaining oats in a food processor; process 4 seconds or until finely ground. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine processed oats, flours, baking powder, baking soda, and salt; stir with a whisk.

5. Place granulated sugar, 1/4 cup brown sugar, and 1/3 cup butter in a large bowl. Beat with a mixer at medium speed for 3 minutes or until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture to sugar mixture alternately with sour cream, beginning and ending with flour mixture. (Batter will be slightly lumpy because of oats.) Spoon batter into prepared pan; spread evenly.

6. Combine remaining 1/4 cup oats, remaining 1/4 cup brown sugar, nuts, and cinnamon in a bowl. Cut in 1 tablespoon butter with a pastry blender or 2 knives until well blended. Sprinkle top of batter evenly with nut mixture. Bake at 350° for 38 minutes or until a wooden pick inserted in center comes out clean, top is golden, and cake begins to pull away from sides of pan. Cool cake in pan for 10 minutes; remove from pan.

Nutritional Information

Calories: 276
Fat: 11.5g (sat 6.5g,mono 2.5g,poly 1.2g)
Protein: 5.5g
Carbohydrate: 38.5g
Fiber: 1.4g
Cholesterol: 61mg
Iron: 1.5mg
Sodium: 247mg
Calcium: 59mg