Wednesday, June 29, 2011

Citrus Poppy Seed Loaf

I just have to say that I am in love with my mini loaf pan that I purchased from Crate&Barrel. So far I have made only bread in it but plan on making mini meat loafs and other goodies. When I made my bread tonight and tested it out I ate a whole loaf which sounds terrible but, they are mini so you don't have to feel so guilty! At least I don't. I would highly recommend getting one for yourself or put on your wish list. Since my hubby isn't home I just put the loaves in a small baggie and am going to freeze them till he gets home. 

Citrus Poppy Seed Loaf

4 Large eggs
1 1/2 teaspoon pure vanilla extract 
1/4 cup milk
3/4 cup sugar
1 tablespoon grated lemon zest
1 tablespoon grated lime zest
3 tablespoons poppy seeds
1 cup butter softened
Lemon-Lime Syrup
1/4 cup Fresh Lemon Juice
1/4 cup Fresh Lime Juice
1/3 cup Sugar

  •  Preheat Oven to 350. Butter or spray bottoms and sides of loaf pan. ( The recipe called for 4 mini loaf pans which are slightly bigger than mine)
  • In a bowl, whisk together the eggs, vanilla, and milk.
  • In the bowl of your electric mixer stir the flour, sugar, baking powder, lemon zest, lime zest, and poppy seeds until thoroughly combined.
  • Add softened Butter to flour mixture
  • Add half the egg mixture and mix on low speed until moistened. Increase the speed to  medium and beat for about a minute.
  • Scrape the sides of the bowl and add remaining egg mixture in two batches, beating after each addition.
  • Scrape batter into the prepared loaf pans and bake for about 20 -25 minutes or until bread is golden brown and a toothpick inserted comes out clean. 
For the Moist Maker
In a small saucepan bring sugar, lemon juice, and lime juice to a boil. Stir till sugar is dissolved. When bread is done, remove from oven an place on a wire rack. Pierce the hot loaves all over with a wooden skewer ( I used a chopstick thats all I had) and pour the hot lemon-lime syrup over the loaves. ( you may want to even use toothpicks if you don't have skewers because my chopsticks left pretty big holes)

Cut it up into bite size pieces with a little butter or they are small enough you could just bit into the loaf. I cut mine so I can savor it longer. This bread turned out pretty moist and I loved the little citrus kick it had. It keeps your mouth watering so you want to go back for more. Don't worry if you do they are small loaves right? Enjoy!!

Monday, June 27, 2011

Spicy Sun Dried Tomato Spread

Ok so I may have neglected my blog for most of the month but I think I am now back and ready to post. Summer can become so busy with many activities and just plain wanting to just enjoy the nice weather and not be inside. Summer is also a time for many get togethers so, finding  something new and exciting to bring to a gathering is always a new challenge I look for. You can never go wrong with a dip because you can use chips, crackers, and veggies so everyone can pick their poison to dip. I found this recipe at Eat Yourself Skinny which is a great blog with low-fat recipes which of course I am always interested in. This dip is very low in fat but bursting with flavor!!

Spicy Sun Dried Tomato Spread

1/2 cup sun dried tomatoes, without oil, dry packed. ( I only had oil packed just rinsed and patted dry)
8 ounces Fat Free Cream Cheese
1/2 Cup Plain Yogurt ( I used greek)
1/4 Cup Chili Sauce
4 Tbs Scallions Chopped
1 Clove Garlic Minced
1/2 Tsp Celery Seed
1/8 Tsp Cayenne Pepper ( Depending on how HOT you want it)

Place Tomatoes in a small bowl. Cover with 1 cup of boiling water and allow to stand at room temperature for 10 minutes. Drain and chop. Meanwhile in another bowl combine cream cheese, yogurt, and chili sauce still well till smooth. Add tomatoes and remaining ingredients. Mix well and refrigerate till ready to serve. I suggest making the night before you need it so all the flavors can really combine.

Serve with your favorite Veggies or Crackers.

Look at the Beautiful Flavorful Color!! No one would believe this dip is Fat Free!! Shhh

Tuesday, June 14, 2011

Chicken and White Bean Stuffed Peppers

I am always looking for new recipes that I have never made before and of course healthy. I found this recipe at skinnytaste which has some amazing low fat delicious recipes. My husband actually loved these too and had 3! I didn't make them all and plan on freezing the rest for a later date.I used green peppers because they were a little cheaper but you can use red also.

Chicken and White Bean Stuffed Peppers
Servings: 5

2tsp olive oil
1 onion chopped
4 cloves garlic chopped
1/2 red bell pepper
1/4 cup parsley or cilantro (I used cilantro)
5 bell peppers ( red or green)
14 oz shredded chicken
15.5 oz can white beans
1/2 cup shredded cheddar

n a medium pan, heat oil on medium heat. Add chopped onions, garlic, parsley and red pepper. Saute until soft, about a minute. Add chicken and season with cumin and salt. Add beans and 1 to 1-1/2 cups of water and simmer for about 5-10 minutes, until it thickens and the liquid reduces. Adjust spices to taste.

Preheat oven to 350°. Cut peppers in half removing seeds and stem. Place peppers in an oven-proof dish. Fill each pepper with 1/3 cup of chicken and bean mixture.Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 30 minutes at 350°. Remove foil, top with cheese and bake uncovered another 5 minutes.
I like to put mine under the broiler to get the cheese nice and bubbly with a little crisp.

Wednesday, June 1, 2011

Asian-Style Grilled Tuna Steaks

Another nice day in the neighborhood! Perfect day for grilling. I am trying to get more protein in my diet so therefore I am looking for lean high protein items. This last weekend I made my first trip to Trader Joe's near the cities and there is where I purchased my first Ahi Tuna Steaks. I can honestly say that I have never eaten or bought a tuna steak. I have eaten plenty of canned tuna but never a steak not sure why either. Anyways I thought I would give it a try so, I found a Asian style marinade to put my steaks in.

First you want to get some good looking Tuna Steaks. I bought mine frozen and just made sure to take them out of the freezer a day before.

After you let your steaks marinate, place them on a medium heat grill. Grill about 3- 4 minutes on each side depending on the desire of doneness. If you like it more on the rare side stick to around 3 minutes

Take off Grill and Enjoy!

Grilled Asian-Style Tuna Steaks
1/2 cup rice vinegar
1/2 cup low sodium soy sauce
2 Tablespoons Honey
1 teaspoon ground ginger
1/2 teaspoon fresh ground pepper
3 garlic cloves minced
1 lemon thinly sliced
1/4 cup chopped green onion
2- Tuna Steaks

Mix all of ingredients and marinate steaks for about 30 minutes to 1 hour. You can also sprinkle with sesame seeds to finish it off.