Dark Chocolate Almond Joy Cookies

Dark Chocolate Almond Joy Cookies 

makes about 2 dozen

6 ounces unsweetened chocolate, chopped
4 tablespoons unsalted butter
1/4 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 1/3 cups sugar
2 teaspoons vanilla extract
1/2 cup chopped almonds
1 cup sweetened, flaked coconut

Whisk flour, baking powder, and salt in a bowl. Set it aside.

In a small bowl, microwave the chopped chocolate and butter for 1 minute at high power. Stir and continue to microwave at 15 second intervals until the mixture has melted. Be careful not to burn your chocolate.

In a large bowl, beat eggs with sugar and vanilla until well blended, about 3 minutes. Stir in melted chocolate mixture. Scrape down the sides of the bowl to mix well. Stir in flour mixture. The dough will be thick. Add chopped almonds and coconut and stir to incorporate.

Cover the dough and refrigerate it for 30 minutes. This will allow it to firm up and rest, for a chewier cookie center.

Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper and set aside. Shape the dough into balls roughly 2 tablespoons in size. Roll them between your palms and flatten them slightly with your fingertips. Space two inches apart on the baking sheet and bake for 8-10 minutes, until they’ve puffed and begun to look dry and cracked on top. Remove to cool on a wire rack.

jackie austin

Fantastic Fish Tacos Recipe

Fantastic Fish Tacos Recipe

Searching for a lighter substitute to traditional fried fish tacos, I came up with this entree. It's been a hit with friends and family. --Jennifer Palmer, Rancho Cucamonga, California

Quick
Diabetic Exchange

TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings
Ingredients

1/2 cup fat-free mayonnaise
1 tablespoon lime juice
2 teaspoons fat-free milk
1/3 cup dry bread crumbs
2 tablespoons salt-free lemon-pepper seasoning
1 egg
1 teaspoon water
1 pound mahi mahi or cod fillets, cut into 1-inch strips
4 corn tortillas (6 inches), warmed

TOPPINGS:
1 cup coleslaw mix
2 medium tomatoes, chopped
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
1 tablespoon minced fresh cilantro

Directions

For sauce, in a small bowl, mix mayonnaise, lime juice and milk; refrigerate until serving.
In a shallow bowl, mix bread crumbs and lemon-pepper. In another shallow bowl, whisk egg and water. Dip fish in egg mixture, then in crumb mixture, patting to help coating adhere.

Place a large nonstick skillet coated with cooking spray over medium-high heat. Add fish; cook 2-4 minutes on each side or until golden brown and fish just begins to flake easily with a fork. Serve in tortillas with toppings and sauce. Yield: 4 servings.

Nutritional Facts

1 taco equals 314 calories, 10 g fat (4 g saturated fat), 99 mg cholesterol, 659 mg sodium, 32 g carbohydrate, 3 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 2 starch.

Originally published as Fantastic Fish Tacos in Simple & Delicious July/August 2006, p52

Beth Layman :)

Baked Fish Recipe

Baked Fish Recipe

I created this quick recipe after enjoying a seafood dish with Parmesan cheese sprinkled on top at a restaurant. The cheese added extra zip and gave me the idea to try the fish at home.--Lynn Mathieu,
Great Mills, Maryland

Quick
Diabetic Exchange

TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings

Ingredients

1/2 pound panfish fillets (perch, trout or whitefish)
4 teaspoons grated Parmesan cheese
1/2 teaspoon dill weed

Directions

Place fish in a 10-in. pie plate that has been coated with cooking spray. Sprinkle with Parmesan cheese and dill. Bake, uncovered, at 350° for 8-10 minutes or until fish flakes easily with a fork. Yield: 2 servings.

Originally published as Baked Fish in Taste of Home June/July 1996, p16
Beth Layman :)

Pork Chop Recipe with Orange Marmalade Sauce

Pork Chop Recipe with Orange Marmalade Sauce 


4 to 6 pork chops
1/2 cup orange juice
2 tablespoons marmalade
2 tablespoons brown sugar
1 tablespoons white vinegar

Brown the pork chops in a hot skillet.

Mix the remaining ingredients together and pour over the browned chops. Cover the skillet and simmer for 45 minutes, stirring occasionally until the chops are cooked and the sauce is thickened.

jackie austin

Vegetable Fish Dinner Recipe

Vegetable Fish Dinner Recipe

My family loves fish and when I plan to serve it, I always fix it in the microwave. It doesn't dry out and is a lot better then frying. This one dish meal is so delicious and will become a favorite of your family as well.--Paula Marchesi, Lenhartsville, Pennsylvania

Quick
Diabetic Exchange

TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings

Ingredients

2 orange roughy fillets (6 ounces each)
2 tablespoons minced chives
2 teaspoons minced fresh thyme
1 medium lime, thinly sliced
3 cups frozen Italian vegetables, thawed
2 teaspoons butter, melted
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

Place fish fillets in an 8-in. square microwave-safe dish.
Sprinkle with chives and thyme. Top with lime and vegetables. Drizzle with butter; sprinkle with salt and pepper.
Cover and microwave on high for 5-7 minutes or until fish flakes easily with a fork and vegetables are heated through. Yield: 2 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts

1 fillet with 1-1/2 cups vegetables equals 247 calories, 5 g fat (2 g saturated fat), 112 mg cholesterol, 517 mg sodium, 16 g carbohydrate, 6 g fiber, 31 g protein. Diabetic Exchanges: 5 lean meat, 2 vegetable, 1 fat.

Originally published as Vegetable Fish Dinner in Simple & Delicious July/August 2008, p17

Beth Layman :)

Crispy Fish Sticks

Crispy Fish Sticks 

2 - large eggs
1/4 - cup milk
1 - cup panko bread crumbs
1 - cup all-purpose flour
1 lb cod fillets, sole or tilapia cut into 1/2-inch thick sticks
salt ground pepper, to taste
1/4 cup olive oil

In a shallow dish, beat together the eggs and milk and set aside. Pour the bread crumbs and flour onto two separate plates. Sprinkle fish sticks with salt and pepper.


Dredge fish sticks in flour and dip in the egg mixture. Then transfer fish sticks to bread crumbs, covering fish completely and pressing lightly to adhere.


Place each fish stick on a wire rack when coated. Heat 3 tablespoons olive oil in a large skillet over medium-high heat.


Arrange half the fish sticks in a single layer without crowding; cook until golden brown, about 1 to 2 minutes on each side. Remove fish sticks from skillet, and transfer to a serving dish.


Wipe out pan and repeat with remaining oil and fish. Serve fish sticks, hot or at room temperature, with tartar sauce.


Baking Method:


Preheat the oven to 400 degrees. Spray your baking pan with cooking spray. Place the pieces of fish on the baking pan and spread them out so they aren't touching. Bake until lightly browned, about 15 - 20 minutes, turning the fish sticks halfway through.

Cornmeal-Crusted Catfish Rolls

Cornmeal-Crusted Catfish Rolls

Source:  Better Homes and Gardens

A tangy mixture of mayo, ketchup, and Cajun seasoning spices up to these quick and easy mini sandwiches.

Servings: 4

Total Time: 30 mins

• 1 1/2  pounds catfish fillets
• 1/4  cup cornmeal
• 2   teaspoons Cajun or blackening seasoning
• 1/4  cup vegetable oil
• 2   baby sweet peppers or 1/4 of a large sweet pepper
• 1   stalk celery
• 1/4  of a small red or sweet onion (optional)
• 1/3  cup mayonnaise
• 1   tablespoon ketchup
• 1/4 - 1/2  teaspoon bottled hot pepper sauce (optional)
• 8   cocktail-size rolls, split and toasted

directions

1.

Rinse fish; pat dry. Cut in 8 pieces. In shallow dish combine cornmeal and 1-1/2 teaspoons of Cajun seasoning; coat fish with cornmeal mixture.

2.

In 12-inch skillet cook fish in hot oil over medium-high heat for 8 to 10 minutes or until browned and fish flakes when tested with fork.

3.

Meanwhile, thinly slice peppers, celery, and onion and combine in medium bowl. In small bowl combine mayonnaise, ketchup, remaining 1/2 teaspoon Cajun seasoning, and hot pepper sauce. Add 1 tablespoon mayonnaise mixture to pepper-celery mixture. Spread some of remaining mayonnaise mixture on cut sides of rolls. Place catfish pieces on roll bottoms. Top with celery mixture and roll tops. Pass any remaining mayonnaise mixture. Makes 4 servings.

~~~~~

Rhonda in Missouri

Fantastic Fish Tacos Recipe

Fantastic Fish Tacos Recipe

Searching for a lighter substitute to traditional fried fish tacos, I came up with this entree. It's been a hit with friends and family. —Jennifer Palmer, Rancho Cucamonga, California

Quick
Diabetic Exchange

TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings
Ingredients

      1/2 cup fat-free mayonnaise
      1 tablespoon lime juice
      2 teaspoons fat-free milk
      1/3 cup dry bread crumbs
      2 tablespoons salt-free lemon-pepper seasoning
     1 egg
      1 teaspoon water
      1 pound mahi mahi or cod fillets, cut into 1-inch strips
      4 corn tortillas (6 inches), warmed

      TOPPINGS:
      1 cup coleslaw mix
     2 medium tomatoes, chopped
      1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
      1 tablespoon minced fresh cilantro

Directions

    For sauce, in a small bowl, mix mayonnaise, lime juice and milk; refrigerate until serving.
    In a shallow bowl, mix bread crumbs and lemon-pepper. In another shallow bowl, whisk egg and water. Dip fish in egg mixture, then in crumb mixture, patting to help coating adhere.
    Place a large nonstick skillet coated with cooking spray over medium-high heat. Add fish; cook 2-4 minutes on each side or until golden brown and fish just begins to flake easily with a fork. Serve in tortillas with toppings and sauce. Yield: 4 servings.

Nutritional Facts

1 taco equals 314 calories, 10 g fat (4 g saturated fat), 99 mg cholesterol, 659 mg sodium, 32 g carbohydrate, 3 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 2 starch.

Originally published as Fantastic Fish Tacos in Simple & Delicious July/August 2006, p52

 

 Beth Layman

Oven-Fried Fish Nuggets Recipe

Oven-Fried Fish Nuggets Recipe

My husband and I love fresh, fried fish, but we're both trying to cut back on fats. I made up this recipe and it was a huge hit. He tells me that he likes it as much as deep-fried fish, and that's saying a lot! —LaDonna Reed, Ponca City, Oklahoma

Healthy
Quick
Diabetic Exchange

TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

    1/3 cup seasoned bread crumbs
    1/3 cup crushed cornflakes
    3 tablespoons grated Parmesan cheese
    1/2 teaspoon salt
    1/4 teaspoon pepper
    1-1/2 pounds cod fillets, cut into 1-inch cubes
    Butter-flavored cooking spray

Directions

    In a shallow bowl, combine the bread crumbs, cornflakes, Parmesan cheese, salt and pepper. Coat fish with butter-flavored spray, then roll in crumb mixture.
    Place on a baking sheet coated with cooking spray. Bake at 375° for 15-20 minutes or until fish flakes easily with a fork. Yield: 4 servings.

Nutritional Facts

1 serving equals 171 calories, 2 g fat (1 g saturated fat), 66 mg cholesterol, 415 mg sodium, 7 g carbohydrate, trace fiber, 29 g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch.

Originally published as Oven-Fried Fish Nuggets in Light & Tasty February/March 2007, p13

 

 Beth Layman

Golden Beer Bread

Golden Beer Bread

Saute:

1/4 cup diced onion

1/4 cup diced jalapeno

1 T. olive oil

1 T. minced garlic

Whisk:

3 cups flour

1 T. sugar

2 t. salt

2 t. baking powder

1/4 t. black pepper

1 bottle Mexican beer, such as dos Equis amber, 12 oz.

1 cup shredded pepper jack cheese

2 T. unsalted butter, melted, divided

Preheat oven to 375. Coat a 9 x 5 inch loaf pan with cooking spray. Saute onion and jalapeno in oil in skillet over medium heat until softened, about 5 minutes. Add garlic and cook 1 minute. Set aside. Whisk together flour, sugar, salt, baking powder, and pepper in large bowl, then form a well in center. Add sautéed vegetables, beer and cheese to well; stir until mixed. Batter will be thick. Transfer dough to prepared pan; smooth top with spatula. Brush 1 T. butter over dough and bake 35 minutes. Brush loaf top with remaining butter; bake until toothpick inserted in center comes out clean,a bout 30 minutes more. Cool bread in pan 5 minutes. transfer loaf to wire rack to cool completely, 1 to 2 hours. Makes 1 loaf.

Source: Cuisine Holiday Menus

Rich's Chicken Salad Amandine With Frozen Fruit Salad

Rich's Chicken Salad Amandine With Frozen Fruit Salad
Rich's department store and its Magnolia Room restaurant are no more, but here are two of the recipes that made it famous. For other tastes from the beloved department store, see the separate recipe listings for Rich's Bakeshop Coconut Cake, Rich's Cheese Straws, Brownie Bottom Bourbon Pie, Chicken Pie, Nut Poundcake and Pecan Cream Torte.

Hands on time: 15 minutes Total time: 15 minutes Serves: 12

Ingredients:
FOR THE CHICKEN SALAD:

3 1/2 pounds chicken breasts
Salt to taste
6 ribs celery, diced
1/2 cup pickle relish
1 1/2 teaspoons ground white pepper
2 cups mayonnaise
1/2 cup sliced toasted almonds

FOR THE FROZEN FRUIT SALAD:

8 ounces cream cheese
1/2 cup confectioners' sugar
1/3 cup mayonnaise
2 teaspoons vanilla extract
1 (8 3/4-ounce) can sliced peaches, well-drained
1/2 cup maraschino cherry halves, well-drained
1 (30-ounce) can fruit cocktail, well-drained
1 (6 1/2-ounce) can crushed pineapple, well-drained

2 cups miniature marshmallows 

1/2 cup whipping cream, whipped

A few drops food coloring (optional)
Instructions:
For chicken salad:
Boil chicken breasts in lightly salted water until meat is tender. Reserve stock for future use. Let chicken cool. Separate meat from bones and skin; leave chicken in medium-size strips. Fold celery, pickle relish and pepper into mayonnaise. Fold chicken into mayonnaise mixture. Cover and refrigerate until serving. Garnish with almond slices.

For fruit salad:
Put cream cheese in mixer. Add confectioners' sugar and blend in mayonnaise. Add vanilla extract. Fold in fruit and marshmallows. Whip cream and gently fold into fruit mixture. Add food coloring, if desired. Ladle into large paper souffle cups or muffin liners. Freeze immediately. Defrost 15 minutes before serving. Do not allow to get soft. Remove souffle cups or muffin liners before serving.
Notes:
This recipe calls for 3 hours of freezing time.

White Bean Salad With Roasted Red Pepper and Fennel

White Bean Salad With Roasted Red Pepper and Fennel
Published by St. Louis Post-Dispatch, 5/9/2011

Serves 4

1 (15-ounce) can Great Northern white beans, drained and rinsed
1 cup diced roasted red pepper
1/2 cup diced fennel
12 medium leaves fresh basil, cut into slivers (about 1/4 cup)
2 tablespoons minced green onions
2 tablespoons finely chopped parsley
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1 small clove garlic, minced
1/2 teaspoon sea or kosher salt
1/2 teaspoon freshly ground black pepper

1. Mix together beans, roasted red pepper, fennel, basil, green onions and parsley in a medium bowl.

2. Whisk together olive oil, lemon juice, garlic, salt and black pepper in a small bowl. Pour over the beans, and toss to combine. Let stand 5 to 10 minutes; toss again briefly before serving.