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Recipes I've Shared:
This is a variation I came up with based upon one for baked potatoes in the Silver Palate Cookbook.
From Legal Seafoods Cookbook
From San Francisco A La Carte
This is a recipe I developed for an October Fest party and have been making ever since. Sometimes I had boiled potatoes too. You could also substitute pork chops for sausage
This is recipe I found in the Weight Watchers Make It in Minutes. However I swapped skim milk for whole mild and added some crushed red pepper. It comes together quickly and is great for a weeknight meal with a salad.
There are many version of this dish. Rumor has it that every time a woman makes this for her boyfriend, she gets engaged. We love this and it always gets rave reviews. This is Ina Garten's version of the dish.
I found this when I was looking for ideas to use leftover turkey. It is a Tyler Florence recipe. I eat a half if having for lunch as it is a bit high in calories. I have made some changes to make it healthier. I have cut back on the amount of turkey and brie and changed the bread to whole grain.
This is an Ellie Krieger recipe and a great dish for leftover turkey and sweet potatoes. It comes together quickly and is ready in no time.
This is the best breaded baked pork chop recipe I have ever had. It appeared in Cook's Illustrated in January 2008
Found this on the Food Network website. It's the perfect thing for leftovers. Actually you can use any leftover vegetables if you don't have corn.
This is from a 2005 Southern Living recipe.
From Bon Appetit's August 2011 issue. With its biscuity buttermilk crust, this rustic pie is our new summertime staple. Let the pie cool for at least an hour before serving.
This is a variation on a recipe I found in Sunset Magazine
This is from 5 Ingridient Fix on Food Network. Use as a dip or for grilled chicken or pork.
This is a variation of a panzanella salad from 5 Ingredient Fix on the Food Network
The nutritional information includes brining liquid which is used for soaking, not eaten. This does take advanced planning as the chops brine three days.
A great meatloaf with an Asian twist. While it is classified as poultry there is pork in the recipe.
This is from a Kelsey Nixon show on the Cooking Channel. You can switch out the vegetables and use red instead of white wine.
You can also use sole or flounder and get great results
This is great, easy and done in the oven.
Assemble early in the day and then throw it in the oven before dinner. Nice with some bread to mop up some of the sauce. To save a few calories you can cut back on some of the feta and cut oil by half.
This is a leaner version of those glistening strips of pork, called car su, displayed in shops throughout Chinatown. This tasty crunchy meat can be eaten hot or at room temperature. Serve leftovers on a bed of stir-fried vegetables.
It should be noted all ingredients are considered, but most of the marinade is discarded before cooking.
A version with Asian and Indian flavors.
Rich and quick version. Very good
Wonderful winter side dish
I got this recipe while attending a spa cuisine class at Johnson and Wales. It is really great. This could also be done with haddock, halibut, or even salmon.
This is easy and a nice dish for fall when apples are harvested. I sometimes throw in some dried cranberries or raisins. Serve in bibb lettuce cups.
You can also use cod, halibut or haddock if that's easier to find and fresher
We love this recipe. It is easy and goes with lots of things. When peaches aren't in season you can use diced pineapple, plums, blueberries and whatever appeals to you.
It is a recipe I adapted from Diabetes Self Management, March, April 2006
A new twist on an all American classic
Makes a great side with grilled meats.
This is a wonderful summer salad from April 2010 Bon Appetite
A nice spring dish from April 2010 Bon Appetite
Serve on whole wheat buns with pineapple salsa and sliced avacado. From Cooking Light 2010 April issue.
You would never know how healthy these are. They are great
We have this every St. Patrick's Day as it combines the potatoes and the cabbage. jWe found it in Cooking Light in 1999.
This is great as a dip for baked pita chips, veggies, or even wings. It is from the New York Times and very good. Use good blue cheese crumbles.
Works as a dip with pita chips, crudites, and also makes a nice and healthy spread for sandwiches.
Simple but tasty way to serve light fish. You can substitute triggerfish, black sea bass, or grouper.
A nice and healthy option for a cold winter night. Good with glazed carrots.
This is good over fish and baked or with beef.
This is great served over soft cheese grits and it perfect comfort food.
These are great with shrimp with country ham and red-eye gravy. Also good for an alternative for polenta or mashed potatoes
A great meal for October Fest or a cold winter night. Serve with whole gain mustard on the side.
A take on an Italian favorite that is traditional made with steak.
Serve with brown rice
Easy enough for a weeknight and a nice suprise for your family.
This simmers in the oven for three hours and is so tender. A nice alternative to a stew. It can be prepared earlier in the day and then pop in the oven when ready to start cooking
This goes well with pork roast for a different side dish. It takes awhile to cook, but not a lot of work. Perfect for a Sunday afternoon while watching football.
I discovered this in Cooking Light with a Flank Steak recipe and now it has become our mashed potatoe recipe of choice.
It is perfect when carrots are in season.
Good served as a sandwich on an Italian Roll or over pasta. Can be made ahead of time and refirgerated.
you can also add some beef marrow while the steak cooks. I have substituted sirloin tip steak for hanger steak.
This is traditional Italian street food and it could also be served over pasta
A great way to combine meat and fruit. From Rachael Ray.
This is from the Union Square Cafe in New York City, and is a nice alternative to mayonnaise based potato salads.
Nice light salad for summer
Pommery Mustard is a good grainy mustard. This is lovely when served with mashed potatoes and glazed carrots. True French comfort food.
This a very good. One serving is one breast or one thigh and drumstick. This is nice spooned over rice or couscous.
This is great. It works well with mashed potatoes. I served with glazed carrots.
This makes about 1 quart.
The dipping sauce really helps the lamb
Filling serves as a dip for the leaves
Serve with fat free Greek Yogurt or fat free Sour cream or applesauce
This is a nice lighter alternative for a burger. We serve with sliced avacado and peach salsa on hamburger rolls
This is good served over rice. You can also double the marinara and serve over pasta
This is a nice option for a pasta dish. It is good even without the shrimp or prawns.
A thick Florentine Soup made with bread. Garnish with finely chopped onion, a drizzle of good olive oil, and some parmesan cheese. This can be made several days in advance and then add the bread and garnish when ready to serve.
This can be used for a sandwich with whole wheat bread or toasted english muffin and lettuce and sliced tomato or it can be used as a salad served on a bed of lettuce with tomato wedges.
This is a great side to serve with pork. We have it every New Years as blacked-eyed peas are for luck and collards are for wealth. You can open a pork loin an use this as a stuffing and put the rest in a casserole if you like, but we do it as a side dish. Enjoy!
This is a really nice change from plain mashed potatoes, especially in the fall when fresh turnips are in abundance.
A healthy version of a popular sauce
A healthy version of fried green tomatoes
A Perfect Summer Dessert
Inspired by a Basque Chef these make a super-stylish tapa. Also good substituting shrimp or squid.
This is the most decadent toast and a great bread any time
Makes a wonderful side for roasted meats or fish
Is a robust side dish. Instead of dipping in butter, I dip in marinara sauce to cut down on fat and calories.
Nice any time of year with or without buns
This is a nice switch from rice or cous cous and is eaten cold so its particularly nice in summer
Light and easy to prepare. The technique results in a good swordfish. The daper vinaigrette works wvery well with the fish, also with salmon or a more delicate fish such as halibut and sole.
Wonderful dish and is great with a side of brown rice. The prep time allows one hour for fish and marinade in refrigerator.
This is a family favorite for us in the summer. You can cut back on calories, fat and sodium by reducing the sauce to a small amount. I also did not know how to calculate a marinade so it's like you are eating all those ingredients, but you are not. Finally I usually get swordfish that is closer to 4 ounces. Note that the cooking time inclues the time it is in the marinade. Enjoy!
I found this on the Food Network and it has become a family staple. You may have to add a bit more dressing, Newman's Light Balsamic Vinegarette works.
We discovered this in Cooking Light in 2002 and have been eating ever since. The trick. Find really fresh sea scallops. Try to avoid previously frozen if you can.
I got this at a Weight Watchers Meeting and it's great for a summer pot luck.
Recipes I've Rated:
- Cauliflower Mash
- Watermelon and Cantaloupe Salad with Mint Vinaigrette
- Tuscan Peas
- Zucchini Lasagna
- Summer Yogurt Cooler
- Marie's Stuffed Cabbage with Turkey
- SWISS STEAK
- Spicy Turkey Meatballs
- Broiled Zucchini and Potatoes with Parmesan Crust
- Broiled Sea Bass with Pineapple-Chili Basil Glaze
- Slow Cooker Stuffed Peppers
- Slow-Cooker Chicken Paprikash
- Home Made Applesauce
- Baked Acorn Squash with Pineapple
- Baked Acorn Sqush
- Black Bean and Sweet Potato Chili
- Sweet Potato and Black Bean Burritos
- Slow Cooker Pineapple Chicken
- Broiled Tilapia Parmesan
- Nathan's Two-Thumbs-Up Ratatouille
- Fresh Hawaiian Smoothie
- Watermelon Salad
- Peanut Noodles with Shrimp