Tuesday, May 31, 2011

Strawberry Lemonade Icebox Pie!

You may make your own graham cracker crust (would be better), or just buy a ready made one to save on time (which is what my Mom did & it was still great!).  

graham cracker crust
14 oz. can sweetened condensed milk
2/3 cup strained fresh lemon juice (~4 lemons) 
2 large egg yolks + 1 large egg
sliced strawberries
light whipped cream
2 tsp lemon juice
1/4 tsp salt
2 Tbsp Sugar
What ingredients go in the filling:
1 14 oz. can sweetened condensed milk
2/3 cup strained fresh lemon juice
2 large egg yolks, plus 1 large egg lightly beaten.
1/4 tsp coarse salt

Bake crust until firm and turning darker around the edges, about 10-11 minutes at 375 degrees.  Remove from oven and turn oven down to 325.  Whisk together filling ingredients and place in baked pie shell, cook until center is set, 25 to 30 minutes.  Transfer to a wire rack and let cool to room temperature, then refrigerate for at least 3 hours.  Combine berries with 2 tablespoons sugar and 2 teaspoons fresh lemon juice, let stand 30 minutes. 

To serve, spoon strawberries over pie and top with whipped cream.

This makes a perfect summer treat!!!

*Grilled Corn, Avocado & Cilantro Salad*

Last night we ate at my parents to celebrate Memorial Day & to get a chance to visit & hear about their Hawaii getaway (so jeal)!  My Mom prepared this grilled corn salad.  It was delish, healthy, & fresh so I just had to share.  It was a recipe from Martha Stewart Living.  I will also be sharing the yummy dessert recipe :)

Here's to the salad...

4 grilled & shucked ears of corn
1 sliced Hass avocado
1/4 cup fresh cilantro, chopped
1 Tbsp fresh lime juice
1 Tbsp EVOO
1/2 tsp coarse salt

Heat grill to medium/high, grill 4 shucked ears of corn, rotating often, until lightly charred, about 15 minutes.  Let cool slightly.  Carefully cut kernels from cob. Gently toss with 1 sliced Hass avocado, 1/4 cup fresh cilantro, 1 T. fresh lime juice, 1 T extra virgin olive oil, and 1/2 teaspoon coarse salt.  Serves 4.   
My Mom used 6 ears of corn & a little bit of extra lime juice & EVOO to serve 6.

Thanks for a delicious meal, Mom & Dad!!!

Friday, May 20, 2011

*Spicy Light Version of Bang Bang Shrimp*

Have you ever had Bonefish Grill's Bang Bang shrimp?  If not, you're missing out.  It's a mouth watering kinda' good!  I looked up the calorie/fat content of it though (wish I wouldn't have) & although the calories weren't too bad, let's just say the g of Fat were terriblleeee.  But I won't tell you just in case it's your all time fav, I don't want you to hate me forever :))

This is a non-fried version w/only 215.7 calories per serving, 7.6 g of Fat, 23.8 g of Protein, 11.9 Carbs, and only 5 Weight Watchers Points.  Yeah, that's right, don't feel guilty about this one!  I got this recipe off of Gina's Skinny.


Sauce Ingredients:
5 tbsp light mayonnaise
3 tbsp Thai Sweet Chili Sauce
Siracha Hot Sauce (to taste)

1 lb large shrimp, shelled and deveined (weight after peeled)
2 tsp cornstarch (I used more like 2 Tbsp. to make sure shrimp were fully coated)
1 tsp canola oil
3 cups shredded iceberg lettuce
1 cup shredded purple cabbage
4 tbsp scallions, chopped

In a medium bowl, combine mayonnaise, Thai sweet chili sauce and Sriracha. Set aside.
lettuce and cabbage and divide between four plates. Set aside.
Coat shrimp with cornstarch, mixing well with your hands. 
Heat a large skillet or wok on high heat, when hot add oil. 
When oil is hot add the shrimp to hot pan and cook tossing a few times until cooked through, about 3 minutes.  
Remove from pan and combine with the sauce coating well.  
Place shrimp on lettuce and top with scallions.

Some like it hot, hot, hot!
(yes, I just said that:)) 

Thursday, May 12, 2011

*Light Sesame Chicken*

Last night I prepared a light version of sesame chicken ... yes, I said light :)  And, it was very yum.  Cook this healthy recipe of sesame chicken instead of picking up the deep fried, ooey, gooey, fatty version at your local Chinese restaurant...even though it's tempting to take the easy route! This is another recipe from the talented Martha.

3/4 cup brown rice (I will admit...I just bought the brown rice pouch that you warm in the microwave for 90 seconds to cut down on time)
3 tablespoons honey
2 tablespoons sesame seeds
2 tablespoons soy sauce
1 garlic clove, finely chopped or crushed with a garlic press
2 large egg whites
1/4 cup cornstarch
1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch chunks
Coarse salt and ground pepper
2 tablespoons vegetable oil, such as safflower
4 scallions, thinly sliced
1 1/2 pounds broccoli, cut into large florets, stems peeled and thinly sliced
Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Cook rice according to package instructions.

Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6 to 8 minutes. Transfer to a plate; repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and scallions, and toss to coat.

Meanwhile, place saucepan with steamer basket over high heat; bring water to a boil. Add broccoli, and cook until crisp-tender, 4 to 6 minutes. Serve sesame chicken with broccoli and rice.

I hope you like this as much as we did :)