Brian and I celebrated our one year anniversary yesterday. Instead of going out to some over-priced and cheesy restaurant, I used the opportunity to cook. The menu included bleu cheese crusted filets, roasted Brussels sprouts, sweet potato biscuits and cannoli cheesecake. You’ll be getting the recipes in 4 installments and I’m starting with the biscuits today(a recipe adapted from Paula Deen). They were probably my favorite part of the meal. Since the recipe calls for 3/4 cup of sweet mashed potatoes and I didn’t have any on hand, I started by boiling one large sweet potato. And preheating the oven to 425F. While the potatoes were busy boiling, I sifted together 1 1/4 cups all-purpose flour, 2 heaping tablespoons sugar, 4 teaspoons baking powder and 1/2 teaspoon salt. Set aside. After the potatoes boiled until tender, I drained and mashed them: I could tell that this big spud made more than
This was my least favorite recipe of the bunch. I think I would rather have a plain, baked sweet potato over this mash, but it won’t stop me from eating them. Recipe adapted from weightwatchers.com: Ingredients: 3 medium sweet potatoes, peeled, cut into 1-inch chunks 2 medium garlic cloves, peeled 1/2 cup plain, fat-free yogurt, greek-variety recommended 4 tsp sugar 1/8 tsp table salt, or more to taste 1/8 tsp black pepper, freshly ground, or to taste lime juice(optional) Directions: Place potato chunks and garlic in large saucepan; pour in enough water to cover potatoes. Set pan over high heat and bring to a boil. Boil until potatoes are fork-tender, about 8 minutes. Drain potatoes and garlic and transfer to a bowl. Add yogurt and sugar to bowl. Mash until smooth. Season to taste with salt and pepper. Makes about 8 servings(1/2 cup each). After I made these and had
My original plan for dinner on Saturday night was steak, garlic mashed and steamed asparagus. By the time I got to the grocery store the night before the meat counter was closed. So I opted to substitute the bleu cheese-stuffed chicken breasts. I’m just glad the grocery store wasn’t out of potatoes because these are deliciously creamy and garlicy. Perfect for a holiday meal or anytime you need some comfort food. Recipe adapted from weightwatchers.com: Ingredients: 3 pounds small red potatoes 10 garlic cloves, peeled 6 Tbsp low-fat sour cream 2 Tbsp olive oil 1/4 tsp table salt 1/4 tsp black pepper, freshly ground Instructions: Combine the potatoes and garlic in a large saucepan; add enough water to cover. Bring to a boil, reduce the heat, and simmer until the potatoes are tender, 25-40 minutes. Drain, reserving 1 14/ cup of the cooking liquid. Mash the potatoes and garlic in the sauce pan.
Last night’s dinner menu was loaded with summer: lobster tails, low-fat potato salad and corn on the cob! I had bought some lobster tails for dinner but everywhere I looked told me that I needed to grill them. I don’t have a grill. Hmph! Finally, with Brian’s aid I found an uncomplicated “How to broil lobster tails in the oven” article. Success! Let’s get to it: Defrost lobster tails overnight in the refrigerator Preheat the broiler. Make sure the rack is at least 5in from the heat source. Flatten the lobster tail on a cutting board. Beginning at the WIDE end(not the tail end!), cut the shell down the middle and bend back to expose the meat. Rinse out any innards that are left. Coat a shallow baking dish with non-stick spray and lay lobsters meat side up. Create the marinade. In a small sauce pan, saute one clove of minced