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Dreamy Outdoor Summer Dining
July 9, 2010 at 10:08 am 0

summerdinnerparty

One of the best thing about summer evenings is the warm air, sweet smells, and relaxed ambience that lets everyone sit back, enjoy a meal together, and linger for just a bit longer. So figure out when your next free evening is, call your closest friends, and have them over for a lovely dinner party. It's just so much more intimate than going out for dinner...and since we're all working our buns off so we can live a great life, let's make sure we are actually living a great life! We found this great recipee in Country Living and just couldn't resist sharing it with you.

menu_summerdinner

Warm Garlic String Bean Salad For Warm Garlic String Bean Salad, blanch a 1-pound mix of yellow and green string beans for 2 minutes. Rinse to cool. Return to a saucepan with 3 tablespoons olive oil, 1 tablespoon butter, 3 tablespoons minced garlic, 3 tablespoons lemon juice, 1/2 teaspoon salt, and a 1/4 teaspoon black pepper. Cook 4 minutes (medium-high heat). Toss in 2 tablespoons chopped flat-leaf parsley and 1 tablespoon grated lemon zest. Serve warm. Pasta with Garden Tomatoes and Fresh Mozzarella Pasta with Garden Tomatoes and Fresh Mozzarella is redolent with gently sautéed onion and garlic, which beautifully offset perky chopped tomatoes, basil, and cubed mozzarella. Sliced Grilled Rib-Eye Steak Marinade takes just minutes to prepare but adds a lot of flavor. Whisk 1/2 cup balsamic vinegar and 6 tablespoons olive oil together in a large nonreactive baking dish. Add 1/3 cup chopped Vidalia onion, 1 tablespoon chopped fresh thyme, 1 1/2 teaspoons sea salt, and 1/2 teaspoon black pepper. Rib-eye steaks' primary attribute is their juicy flavor, making them great for grilling. Place four 12-ounce, 1-inch-thick boneless rib-eye steaks in the marinade and refrigerate for 1 hour; turn occasionally. The grill should be heated to medium-high. Shake onion bits from the steaks and grill until medium-rare — about 5 minutes — or longer if desired. Serve the steaks, thinly sliced, after resting them (tented with aluminum foil on a cutting board) 10 minutes. Leftovers make great lunchtime sandwiches the next day. Photo Credits: Country Living
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Life
Delicious & Light Chicken With Sundried Tomato Cream Sauce
May 4, 2010 at 11:47 am 0
Chicken with Sun-Dried Tomato Sauce Creamy and healthy may sound like an oxymoron, but it's possible to have both! Last night we tested out this wonderful epicurous recipe. As part of our getting bikini ready plan to eat light, eat at home and eat healthy we wanted to try a delicious meal that was also a bit creamy and rich - but still healthy! This meal was excellent - it took about 40 minutes to cook, we loaded up on vegetables and used lighter options for cream etc whenever possible. The result was amazing - it was rich and flavourful and we felt full and satisfied at the end without feeling like we'd overindulged. Here's how you make this super delicious chicken with sundried tomato cream sauce for two. Ingredients: 1 boneless skinless chicken breast 1 tablespoon olive oil 1 garlic cloves, minced 1/4 cup drained sun-dried tomatoes (packed in oil; 1/2 ounce), patted dry and coarsely chopped 1/4 cup dry white wine 125 g light cream cheese (with 20% fat or less) 1/4 cup thinly sliced fresh basil 10 sliced mushrooms 2 cups fresh spinach 10 kalamata olives Preparation: Pat chicken dry and season with salt and black pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken with garlic, turning once, about 6 minutes total. (Chicken will not be cooked through.) Transfer with tongs to a plate. Add tomatoes and white wine to skillet and sauté, stirring for about 1 minute. Add mushrooms, saute for 2 minutes uncovered and then cover and sauté for another 2 minutes. Add chicken to skillet with any juices accumulated on plate and simmer, covered, until just cooked through, 4 to 5 minutes. Transfer chicken with tongs to a platter and keep warm, loosely covered with foil. Add cream cheese, spinach, basil and kalamata olives to skillet and bring just to a simmer. Transfer sauce to a deep heatproof bowl or 1-quart glass measure and purée with an immersion blender until almost smooth. (Alternatively, blend sauce in a standing blender. Use caution when blending hot liquids.) If necessary, add water to thin to desired consistency, then season with salt and pepper. Cut the chicken breast in half, serve sauce over chicken and sprinkle with remaining 2 tablespoons basil.
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Life
Delicious And Super Healthy South Beach Salad- Try This Tonight!
February 1, 2010 at 12:59 pm 0
A fresh take on an everyday salad

A fresh take on an everyday salad

We discovered this South Beach Salad when we were in the Florida Keys. It's so delicious and easy to make! Ingredients: 1 (6 ounce) can water-packed tuna or fresh grilled chicken 1/4 cup light yoghurt 2 tbsp curry powder handful of cashews 1/3 green pepper 1/3 cup chopped cucumber 1/3 cup chopped tomato 1/3 cup chopped avocado 1/3 cup chopped celery 2 cups freshly washed lettuce Dressing: 4 teaspoons extra virgin olive oil 2 tablespoons fresh lime juice 2 cloves garlic, finely chopped 1/2 teaspoon black pepper Directions: Mix the tuna or chicken with the yoghurt, curry powder and cashews. Place lettuce on plate, put chicken or tuna in the centre, and then place the other vegetables around the plate. For the dressing mix the olive oil, limejuice, garlic, and pepper. Drizzle over the salad. Mix it Up! Feel free to use different vegetables and different types of lettuce. For a change you can put spices or sauces on your chicken or tuna. I used light yogurt and curry spices to make this chicken taste extra delicious, but feel free to expirement, as long as you choose low sugar and low fat options to keep it healthy.
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