Cream Cheese Jalapeno Hamburgers
Ingredients
Directions
- 2 cups seeded and
chopped jalapeno pepper - 2 (8 ounce)
packages cream cheese, softened - 2 pounds ground
beef - 8 hamburger buns,
split
Directions
- Preheat a grill
for medium heat. When hot, lightly oil the grate. In a medium bowl, stir
together the jalapenos and cream cheese. - Divide the ground
beef into 16 portions and pat out each one to 1/4 inch thickness. Spoon some of
the cream cheese mixture onto the center of 8 of the patties. Top with the
remaining patties, pressing the edges together to seal.
- Grill for about
10 minutes per side, or until well done, taking care not to press down on the
burgers as they cook. This will make the cheese ooze out. Serve on buns with
your favorite toppings.
THANKS TO GORDON RAMSEY FOR THE FOLLOWING:
Gordon Ramsay’s Potatoes Boulangère
Gordon Ramsay made these potatoes to go along with his
Herb Crusted Rack of Lamb
on The F Word, Series One,
Episode One.
His commies used a Mandoline Slicer to get uniformly thin slices of potatoes, but
used a knife for the onion. You can use a knife or a slicer for both, but try to
get the slices as even as possible.
Ingredients:
- 1 liter chicken stock (roughly 4 1/4 cups, or just over a quart)
- 1 sprig thyme
- 2 sprigs rosemary
- 3 crushed cloves of garlic
- 2 garlic cloves, peeled and finely chopped
- 2 large onions, peeled and sliced
- 4 large Desiree potatoes peeled and finely sliced (on a mandolin if
possible) - salt & pepper
- olive oil
Directions:
Preheat the oven to 400 degrees Fahrenheit (392 degrees if you have a digital
oven)
Bring the chicken stock to a boil and add thyme, rosemary, and crushed
garlic cloves. Simmer a few minutes and strain (remember, retain the chicken
stock, not the herbs). Set aside.
Add olive oil to a hot heavy pan and saute the onions and finely chopped
garlic until softened and lightly colored.
Coat the inside of a casserole dish or oven safe pan and layer the onions
followed by the potatoes. Continue alternating potatoes and onions until
finished. Don’t forget to season each layer with salt & pepper as you
go.
Pour the chicken stock from earlier over the potato mixture until it’s about
2/3rds full. Press down on the mixture to help the potatoes absorb as much stock
as possible. Drizzle a little olive oil on top.
Bake in the oven for approximately 20 – 25 minutes or until soft and golden
on top.
Absolutely The Best Shrimp Scampi
Original Recipe Yield
4
servings
Ingredients
Directions
Nutritional Information
Amount Per Serving Calories:
500 |
Total Fat: 29.7g
| Cholesterol: 269mg
4
servings
Ingredients
- 1/2 cup
all-purpose flour - 1/4 teaspoon
salt - 1/2 teaspoon
freshly ground black pepper - 1/4 teaspoon
cayenne pepper - 1 1/2 pounds fresh
shrimp, shelled and deveined without tails - 1/2 cup olive
oil - 4 cloves garlic,
minced - 1 shallot,
chopped - 1/2 cup fresh
parsley, minced - 1/2 teaspoon dried
oregano, crushed - 2 tablespoons
white wine - 2 tablespoons
brandy
Directions
- In a small bowl,
combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dredge shrimp in
flour mixture. - In a large
skillet, saute dredged shrimp in olive oil for 5 minutes over high heat. Toss
shrimp often to prevent burning. Transfer shrimp with a slotted spoon to a
serving dish, leaving the oil in the pan. - In the same pan,
saute the garlic, shallot, parsley and oregano over medium heat for 3 minutes;
stirring constantly. Spoon the mixture over the shrimp. Return pan to the heat.
Preheat your broiler for medium heat. - Pour the wine and
brandy into the skillet and ignite with a match or lighter. When the flames die
down, stir to loosen any browned bits on the bottom of the skillet; pour over
shrimp. - Place the serving
dish of shrimp in a preheated broiler for about 2 minutes.
Nutritional Information
Amount Per Serving Calories:
500 |
Total Fat: 29.7g
| Cholesterol: 269mg
Crispy Salmon
Try this delicious looking salmon any time you are up for a quick and easy to
prepare seafood meal. Gordon Ramsay serves this salmon over a New Potato Crab Salad mix. Gordon says you don’t
need to be afraid of cooking fish, as it’s not rocket science. Score the fish,
keep your hands off of it while cooking (NO TOUCHING!), and turn it once. Watch
the fish while you’re cooking it, use a fish slide, and you
should end up with a masterfully prepared salmon.
This recipe is very simple, as you can see by watching the video at the end
of this post. I’ll cover the steps it takes to prepare a perfect crispy
salmon.
Prep time: Less than 2 minutes. Cook time: 4 1/2 to 5 minutes
Ingredients:
Directions:
Take your filet of salmon, and roll it up, skin side facing out. Place the
rolled up salmon filet on a cutting board, and score the skin crosswise about
one half inch deep. Keep your cuts close together to get extra crispy salmon
skin, and score the entire length of the salmon filet. Scoring the salmon filet
prevents it from curling while cooking, ensuring it’s cooked nice and
evenly.
Open each score and sprinkle salt into the cut (ouchie!). Gordon suggests you
can also add Thyme, Rosemary, or Fresh Basil at this point of the preparation.
Glaze the top of the salmon filet with olive oil.
Heat a heavy skillet over med heat, and add olive oil when the pan is hot.
Add the salmon, skin side down, as soon as the oil begins to lightly smoke. Keep
your fingers on top of the salmon filet for a bit to keep it nice and flat.
Season the top of it with salt, and DON’T touch it anymore! Watch the salmon,
and turn it, when it has colored 2/3rds of the way up the filet. Once you have
flipped the salmon, tilt the pan, allowing all of the remaining olive oil coat
the bottom of the salmon for a nice evenly cooked salmon filet. Cook for another
minute or so, watching the color. Remove the pan from heat, flip the salmon back
to the skin side, and let it rest a minute.
Now you have a wonderful, masterfully prepared filet of salmon.
Try this delicious looking salmon any time you are up for a quick and easy to
prepare seafood meal. Gordon Ramsay serves this salmon over a New Potato Crab Salad mix. Gordon says you don’t
need to be afraid of cooking fish, as it’s not rocket science. Score the fish,
keep your hands off of it while cooking (NO TOUCHING!), and turn it once. Watch
the fish while you’re cooking it, use a fish slide, and you
should end up with a masterfully prepared salmon.
This recipe is very simple, as you can see by watching the video at the end
of this post. I’ll cover the steps it takes to prepare a perfect crispy
salmon.
Prep time: Less than 2 minutes. Cook time: 4 1/2 to 5 minutes
Ingredients:
- Salmon Filet
- Olive Oil
- Salt
- Herbs if you want them (Gordon recommends Thyme, Rosemary, or
Basil)
Directions:
Take your filet of salmon, and roll it up, skin side facing out. Place the
rolled up salmon filet on a cutting board, and score the skin crosswise about
one half inch deep. Keep your cuts close together to get extra crispy salmon
skin, and score the entire length of the salmon filet. Scoring the salmon filet
prevents it from curling while cooking, ensuring it’s cooked nice and
evenly.
Open each score and sprinkle salt into the cut (ouchie!). Gordon suggests you
can also add Thyme, Rosemary, or Fresh Basil at this point of the preparation.
Glaze the top of the salmon filet with olive oil.
Heat a heavy skillet over med heat, and add olive oil when the pan is hot.
Add the salmon, skin side down, as soon as the oil begins to lightly smoke. Keep
your fingers on top of the salmon filet for a bit to keep it nice and flat.
Season the top of it with salt, and DON’T touch it anymore! Watch the salmon,
and turn it, when it has colored 2/3rds of the way up the filet. Once you have
flipped the salmon, tilt the pan, allowing all of the remaining olive oil coat
the bottom of the salmon for a nice evenly cooked salmon filet. Cook for another
minute or so, watching the color. Remove the pan from heat, flip the salmon back
to the skin side, and let it rest a minute.
Now you have a wonderful, masterfully prepared filet of salmon.
THANKS TO DR. OZ
Chef Rocco DiSpirito’s Mushroom Lasagna
Making healthy meals doesn’t
have to take a lot of time. No-boil noodles are the perfect way to cut down on
meal preparation time. This lasagna is a great low-calorie way to eat well
without slowing down your schedule.
Added to Recipes on Fri 09/16/2011
Ingredients:
Makes four servings
4 sprays olive oil cooking spray
2 cups fat free ricotta
1/2 cup chopped fresh basil
2 tbsp chopped fresh Italian parsley
1 oz parmigiano reggiano, freshly grated
Salt and fresh ground black pepper
4 oz no-boil whole wheat pasta sheets
16 oz sliced mushrooms
1/2 cup mushroom juice
2 oz reduced fat shredded mozzarella
4 tsp potato starch
Directions:
Preheat oven to 350° F. Spray a non-stick 9”x9”x2” lasagna pan with cooking
spray.
In a large mixing bowl combine ricotta, basil, parsley and half the grated
parmigiano. Season contents with salt and pepper.
Mix 1/4 cup of mushroom juice with potato starch and whisk into the ricotta
mix.
Spread a single layer of pasta sheets on the bottom of the pan followed by a
thin layer of the ricotta mix, a light sprinkling of mozzarella, followed by a
single layer of mushrooms. Repeat two more times.
Top lasagna with remaining mozzarella and sprinkle with remaining parmigiano.
Pour remaining mushroom juice over the lasagna and let it spill over the
sides.
Top with foil and bake in the oven for 30 minutes. Remove the foil and turn
the heat to 425° F and cook until lasagna top turns brown. Remove from oven and
let rest for 15 minutes.
Nutrition Facts
352 calories
11.375 g fat
38.75 mg cholesterol
610.5 mg sodium
46.95 g carbohydrates
2 g fiber
18.25 g protein
Making healthy meals doesn’t
have to take a lot of time. No-boil noodles are the perfect way to cut down on
meal preparation time. This lasagna is a great low-calorie way to eat well
without slowing down your schedule.
Added to Recipes on Fri 09/16/2011
Ingredients:
Makes four servings
4 sprays olive oil cooking spray
2 cups fat free ricotta
1/2 cup chopped fresh basil
2 tbsp chopped fresh Italian parsley
1 oz parmigiano reggiano, freshly grated
Salt and fresh ground black pepper
4 oz no-boil whole wheat pasta sheets
16 oz sliced mushrooms
1/2 cup mushroom juice
2 oz reduced fat shredded mozzarella
4 tsp potato starch
Directions:
Preheat oven to 350° F. Spray a non-stick 9”x9”x2” lasagna pan with cooking
spray.
In a large mixing bowl combine ricotta, basil, parsley and half the grated
parmigiano. Season contents with salt and pepper.
Mix 1/4 cup of mushroom juice with potato starch and whisk into the ricotta
mix.
Spread a single layer of pasta sheets on the bottom of the pan followed by a
thin layer of the ricotta mix, a light sprinkling of mozzarella, followed by a
single layer of mushrooms. Repeat two more times.
Top lasagna with remaining mozzarella and sprinkle with remaining parmigiano.
Pour remaining mushroom juice over the lasagna and let it spill over the
sides.
Top with foil and bake in the oven for 30 minutes. Remove the foil and turn
the heat to 425° F and cook until lasagna top turns brown. Remove from oven and
let rest for 15 minutes.
Nutrition Facts
352 calories
11.375 g fat
38.75 mg cholesterol
610.5 mg sodium
46.95 g carbohydrates
2 g fiber
18.25 g protein
Chicken Breasts Supreme
Original Recipe Yield
6 servings
Ingredients
Directions
6 servings
Ingredients
- 6 skinless,
boneless chicken breast halves - salt and pepper to
taste - 1 pinch paprika,
or to taste - 3 tablespoons
butter - 1 (10.75 ounce)
can condensed cream of mushroom soup - 1/3 cup milk
- 2 tablespoons
minced onion - 1/2 cup processed
cheese (such as Velveeta®), diced - 2 tablespoons
Worcestershire sauce - 1 (4.5 ounce) can
sliced mushrooms, drained and chopped - 2/3 cup sour
cream
Directions
- Preheat oven to
350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
- Sprinkle the
chicken breasts with salt, pepper, and paprika. Melt butter in a large skillet
and brown the chicken breasts well on both sides, about 5 minutes per side. Lay
the chicken breasts into the bottom of the prepared casserole dish.
- In a saucepan
over medium-low heat, mix together the mushroom soup, milk, onion, processed
cheese, Worcestershire sauce, and mushrooms. Allow the mixture to heat until the
cheese melts, but do not boil. Stir to thoroughly combine; mix in the sour cream
until smooth. Pour the sauce over the chicken breasts in the dish and cover with
foil. - Bake in the
preheated oven until the chicken is tender and the juices run clear, about 45
minutes. Uncover, baste with sauce, and bake 30 more minutes, basting
occasionally.