Wednesday, March 31, 2010

Wordless Wednesday .... "Asparagus: It's Springy Easy"

If you are new to the pantry... "Wordless Wednesday" is where we will post a picture of a food item and the first person who posts in the comments what it is and what you would cook with it, will win a prize from the Pantry... This is a bit of fun to help us all expand our food Knowledge.... Everyone is invited to play!

Jeanette (Forest Ranger) Is our Winner for can find her winning comments below.
What is it?.........................
"It's Asparagus"

Where does it grow?......... 
"on my parents farm it grew in the fence rows. LOL! It grew wherever the wind blew it."

How do you prepare it?.... 
"I like to steam it or fry it."
What does it taste like?.....  
"It tastes like asparagus. Duh! Yummy!
Have you ever tried it?......
"I eat it quite often, actually."

What recipe would you suggest using this mystery Ingredient?.....
"I love to include it in fried rice."


This Spring Veggie Is a Seasonal Delight rich in vitamins A and C, as well as potassium and zinc. One cup (6 to 8 spears) provides 67% of the nutrients you need for your heart and preventing birth defects.

Calorie count: One medium-sized asparagus spear (5 to 7 inches long) is around 4 calories, making a one-cup serving equal to just 24-33 calories.

Buying and storage tips: You can find  asparagus at local farmers' markets, grocery stores, even roadside stands—it will be younger, fresher, sweeter, and more tender than the imported stuff. When you buy, look for straight spears with crisp, tightly-closed tips. Thickness, surprisingly, is not an indication of tenderness. Thin spears may be tough, and some varieties of thick asparagus are surprisingly sweet and tender.

At home, keep refrigerated: Either upright in a container with about an inch of water or wrapped in a damp cloth or paper towel. Asparagus will keep for 2 to 3 days in the fridge but for best flavor, use it as soon as possible.

Tuesday, March 30, 2010

"Tuesday's with Dorie"... Coconut Tea Cakes

I am Coco for Coconut, Hubby not so much... But we both have to admit that these were very tasty. A little dry but good. And like the Question asked... "Yes, we did put the Lime in the Coconut!" In the frosting that is. I have a workshop this evening that I needed treats for so we made this recipe into cupcakes and frosting them with a Coconut & Lime Seven Minute Frosting, topped with green toasted coconut and lemon drop eggs. Very festive for the Easter Week....

You can check out other fun recipes at  "Tuesday's with Dori".

Tuesday, March 23, 2010

"Tuesday's with Dorie"... Dulce de Leche Duos

These were really good! I love caramel... So, I really can't really think of anything better than double caramel cookies, CAN YOU? (except maybe add a little chocolate...)

Check out other fun recipes at  "Tuesday's with Dori".

Monday, March 15, 2010

Make-Over Monday: Mexican Turkey Burgers

We are huge fans of the "Biggest Loser" and last Friday they featured "Michael and Maria's Mexican Turkey Burgers" We made them that night for dinner and they were REALLY Good! So we thought we would share their recipe here as part of our Make-Over Monday Goodness. They said: "Serving these burgers on whole grain buns kicks up the fiber content or wrap them in romaine lettuce to enjoy them "protein-style". Skip the unhealthy fats in mayo and top these juicy burgers with a few slices of creamy avocado and fresh salsa".

 ....This recipe Makes 6 burgers 

1 (20-ounce) package extra-lean ground turkey breast
1/3 cup diced fresh mushrooms
1/4 cup chopped cilantro
1/4 cup diced red onion
1/4 cup diced red bell pepper
1/4 cup low-fat Mexican-blend cheese
1 tablespoon Mexican seasoning or fajita seasoning
1 teaspoon minced garlic
6 Orowheat Whole Grain Sandwich Thins
1 1/2 medium avocados, peeled, pitted, and thinly sliced
6 tablespoons salsa
6 tablespoons plain non-fat Greek-style yogurt

In a large mixing bowl, combine the turkey, mushrooms, cilantro, onion, Bell pepper, cheese, seasoning and garlic. There will be about 24 ounces (11/2 pounds) of mixture, or 4 cups. Divide into 6 (4-ounce) patties.

Grill the burgers for 3 minutes on each side, or until the inside is no longer pink. Serve on Sandwich Thins topped with avocado, salsa and yogurt (instead of sour cream).

Nutritional Analysis
Per serving (burger only): 120 calories, 23 g protein, 1 g carbohydrates (0 g sugars), 2 g fat (1 g saturated), 40 mg cholesterol, 0 g fiber, 30 mg sodium
With bun — 220 calories each
With bun, avocado, salsa and yogurt — 280 calories each

Tuesday, March 9, 2010

"Tuesday's with Dorie"... Thumbprints For Us Big Guys

Cookies AGAIN!!! but they are soooooo good! Here is our take on an old favorite. We really enjoyed this recipe, but found the baked cookie to be a little dry. I think next time we will add a little bit more liquid and maybe instead of filling them with jam... maybe milk chocolate drops.

Join in the fun & Check out other great at  "Tuesday's with Dori".