JEN'S FAVORITE RECIPES

Hi everyone I guess you know who I am. Yep you guessed it I am Barb B. no not the famous Barbie doll but just as cute and a whole lot better. Barb, we (the Salt Lake Crew) want to thank you for having such a nice granddaughter, she is a sweetie for sure, thanks for sharing your little jewel with us. Thank you Salt Lake Crew, and she for sure indeedeee is a Jewel. Now I Jen have to live up to my sweetness and sparkle! Jen was telling us of some of her favorite recipes so: We begged and begged and she sent them to us and we would like to share with you. So here goes:

Moroccan Seasoning Mix

Ingredients

2 1/4 tsp Allspice

4 Tbsp Kosher salt

3 Tbsp Garlic powder

3 Tbsp Splenda, granulated

1 tsp Chipotle chili powder

3/4 tsp Ground cloves

1/8 tsp Thyme

1 Tbsp Ground black pepper

1/2 tsp Cayenne

1 Tbsp Cinnamon

Directions

Mix together and use as a Chicken rub

Miso Marinated Sea Bass

This is by far my most favorite fish dish

just don't substitute any of the

ingredients or you won’t get the right flavor.

Ingredients

1 Sea bass filet

4 oz Zucchini, chopped

4 oz Yellow squash, chopped

4 oz Eggplant, chopped

1 tsp White Miso paste

1 tsp Sugar

1 tsp Mirin

1 tsp Sake

Directions

Mix marinade in Ziploc, add all other ingredients and

marinate overnight in fridge. Pull out one hour before

cooking. Heat pan at medium; pour fish and liquid in pan.

Cook 3 min and add veggies, continue to cook until

browned on both sides.

Mango Berry Chicken Salad

A Refreshing salad

Ingredients

3 1/2 ounces Romaine and/or red leaf

2 ounces Raspberries

2 ounces Blueberries

3 ounces Strawberries

3 ounces Mango, ripe

7 g Almond accents

1 ounce Green onion, diced

1 Cinnamon & Splenda

2 1/2 ounces Nonfat Greek yogurt

1 Tbsp Torani, mango

6 packets Splenda

5 ounces Chicken pieces (Moroccan is good and maple)

2 ounces Celery

Directions

Arrange lettuce, celery, chicken and then fresh berries

and 1oz of mango. Sauté onions and almonds with

cinnamon and Splenda, add to salad. In bullet (or blender)

blend yogurt, 2 oz mango, Splenda packets and Torani

to taste. Top with any added cinnamon and Splenda.

Lemon Parmesan Asparagus

A quick great side dish

Ingredients

1 Bunch of asparagus

1 tsp Olive oil

1 Tbsp Lemon zest

1 Salt and pepper

1/3 Cup Shredded parmesan

Directions

Prepare the asparagus by rinsing them thoroughly,

break off any tough, white bottoms and discard.

Cut into 1 to 2 inch sections, slicing the asparagus

at a slight diagonal. 2 Fill a medium sized saucepan

half way with water, bring to a boil. Add the

asparagus and reduce heat slightly to a simmer.

Parboil the asparagus for exactly 2 minutes.

Drain the hot water. While the asparagus are still hot,

toss them in a bowl with the olive oil, Parmesan,

and lemon rind. Salt and pepper to taste. Serve

warm or room temperature.

* Note that when

you are working with so few ingredients, it’s

important to make sure they are of the highest quality.

Island Pork Tenderloin

Love love this pork dish

Ingredients

1 Pork tenderloin

1/2 tsp Kosher salt

1/4 tsp Black pepper

1/2 tsp Chili powder

1/2 tsp Cumin

1/2 tsp Cinnamon

2 tsp Olive oil

1/2 cup brown sugar

1 Tbsp Garlic, minced

Directions

Preheat oven to 350. Stir together seasonings

and coat pork with the rub. Heat 1 Tbs, oil in skillet and

brown all sides. Stir together brown sugar and garlic

and coat the browned pork with mixture and cook for 20 min.

In N Out Burger Salad

Ingredients

4 cups red leaf or romaine lettuce

3 ounces Tomatoes, diced

1/2 Dill pickle, diced

2 ounces Onion, diced

1 Boca vegan burger

2 tsp Mustard

1/4 cup Fat free cheddar cheese

2 ounces Celery, diced

2 Tbsp Fat free Thousand Island dressing

Directions

Place lettuce in a large bowl and top with chopped

tomato and pickle. Set aside. Bring a skillet sprayed

with nonstick spray to high heat on the stove.

Add onion and cook until slightly browned and

softened, about 3 minutes. Transfer to the large bowl

and set aside. Prepare Boca patty according to

package instructions (either in the microwave or

in a skillet sprayed with nonstick spray). Once just

cool enough to handle, chop into bite-sized pieces

and transfer to a small bowl. Add mustard and toss

to coat. Transfer the mustard-y burger bites to the

salad bowl. Evenly top salad with cheese

and dressing. Now EAT! ...Spicy yet yummy

Grilled Vegetable Mesquite Chicken Salad

Ingredients

4 Red leaf and/or romaine lettuce (or of choice)

2 ounces Celery, diced

2 ounces Avocado

1 ounce Fat free feta

5 ounces Chicken breast w/ mesquite seasoning cooked

on George Foreman Grill

3 ounces Asparagus

4 ounces Zucchini, sliced

2 ounces Red bell pepper, diced

1 ounce Green onion

3 Tbsp Balsamic dressing (Maple Grove)

3 Sun dried tomatoes, diced (optional)

Directions

Cook chicken breast with mesquite seasoning on

both sides on the foreman grill. While chicken is

cooking sauté asparagus (cut into 1 inch pieces),

zucchini, bell pepper and green onion in mesquite

seasoning . Layer lettuce, celery, and avocado, chicken

pieces and grilled veggies, top with feta

and dressing and enjoy.

Craisin Salad

So this salad isn't low calorie but this gets a TON

of compliments when I bring it to events.

Make this for your luncheon and the ladies will love it

Ingredients

3 1/2 Ounces Romaine

5 Ounces Chicken breast

1/4 Cup Fat free mozzarella

12 g Craisins, diced

Shredded parmesan (optional)

Peppered bacon, crispy and crumbled (optional)

7 g Almond accents

DRESSING:

1 Cup Sugar

1 Cup Canola oil (not olive oil)

1/2 Cup Red wine vinegar

2 tsp Dry mustard

1 Tbsp Sweet onion, finely chopped (add more if desired)

Directions

Wash the romaine and red leaf lettuce and tear into bite

size pieces; place into a large salad bowl. Add the

mozzarella cheese, parmesan cheese, cranberries,

bacon, almonds and chicken and toss gently. Combine

the onion, sugar, dry mustard and vinegar in a blender

and pulse to blend. Add the canola oil in a fine stream,

processing constantly at high speed until smooth.

Pour the dressing over the salad and toss, or serve

the dressing on the side.

Fall Harvest Salad

This is one of the salads I add the baked butternut

maple cubes to

Ingredients

3 ounces mixed greens

3 ounces apple, shoe stringed

2 ounces red onion, diced

2 ounces celery

5 ounces chicken breast

1 1/2 ounces avocado

5 ounces butternut squash, cubed and baked

7 g almonds

7 raisins (optional)

2 ounces Grapes, diced

1 Tbsp honey mustard dressing

yellow mustard to taste

rice vinegar to taste

Splenda/Cinnamon to taste

Directions

Bake squash, cook chicken. Add all ingredients

to bowl, toss and enjoy

Crab Stuffed Mushrooms

This is a great low calorie delicious appetizer

Ingredients

20 Large mushrooms

1 can Crabmeat (6oz)

1 Tbsp Fat free miracle whip

2 ounces 1/3 less fat cream cheese

2 Tbsp reduced fat parmesan

1/8 tsp seasoning salt

1/8 tsp Black pepper

1/4 tsp Garlic powder

1 tsp Lemon juice, fresh

2 Tbsp Fresh chives

Directions

Preheat oven to 400. Clean mushrooms and

remove stems. Mix all other ingredients in small

bowl. Stuff, the mushrooms with the crab mixture.

Place on baking sheet and bake for 12 min. Sprinkle

added Parmesan if desired and broil 1 min.

Caramelized Onions & Raspberry Chicken

Grandma and I found this recipe online together

during one of my visits over there

Ingredients

4 Chicken breasts, pounded

1 Onion, sliced

1/3 Cup Sugar free raspberry jam (or jam of choice)

1 Tbsp Red wine vinegar

1 Tbsp Soy sauce

1/4 tsp Ginger (1/2 tsp minced ginger)

1/4 Salt and pepper

Directions

Salt and pepper the chicken breasts. Sauté onions

and remove from pan. Cook chicken on skillet 6-8 min

per side medium heat and remove from skillet.

Add onions and remaining ingredients to pan and

cook 3 min. Add chicken and coat with mixture. Serve.

Buffalo Chicken Strip Salad

Ingredients

3 ounces Lettuce of choice

2 ounces Tomato (Chopped)

1 1/2 ounces Red onions, diced

2 ounces Avocado, diced

2 ounces Celery, chopped

1 ounce Green onion, diced

17 g Reduced fat blue cheese crumbles

4 ounces Chicken breast, sliced into strips

1/4 Cup Fiber one cereal, original

1/2 tsp Garlic Powder

1/2 tsp Onion powder

1/2 Salt & Pepper to taste

2 Tbsp Egg beaters

1 Tbsp Frank's buffalo wing hot sauce

DRESSING:

3 Tbsp Fat free sour cream

1 ounce Nonfat Greek yogurt

1 tsp Ranch Dressing seasoning

Directions

Preheat oven to 375 degrees. Spray a baking sheet

with nonstick spray and set aside. Blend in bullet,

(or blender) Cereal, onion powder and garlic powder

and salt and pepper. Place chicken in a bowl and top

with egg substitute. Coat both sides of the chicken

then give it a shake to remove excess egg substitute.

Transfer to the bag with the crumbs, seal, and shake

to thoroughly coat both sides with crumbs. Place chicken

on the baking sheet and bake in the oven for 10 minutes.

Carefully flip chicken and return to the oven for an

additional 10 minutes, until crispy and cooked through.

Set aside. Meanwhile, place lettuce in a bowl and top

with tomato, avocado, onion, celery, and cilantro. Set aside.

Pour hot sauce onto a small plate. Once cool enough to handle,

coat both sides of the cooked chicken with sauce.

Slice and place on top of your salad and top with blue cheese

and additional cilantro. . Serve with ranch dressing and enjoy!

Optional: Fat Free Ranch dressing if you

don't have ingredients for custom dressing.

Black Bean, Mango and Chicken Quesadilla

This is a wonderful lunch!!!!

Ingredients

2 ounces Red onion, thinly sliced

1/4 tsp Dried oregano

1/4 tsp Salt

1 1/4 tsp Pepper

1 Tbsp canned diced chilies

45 g Black beans

2 ounces Fresh mango, diced

2 ounces Avocado, diced

1 Whole wheat tortilla (Smart & Delicious)

3 ounces canned chicken

2 Pieces Laughing cow Swiss wedges

1 1/2 Tbsp Torani, mango

Directions

Preheat broiler. Heat the Torani in a small nonstick

skillet over medium-high heat. Add garlic, onion,

oregano, salt, pepper, and chilies, and sauté 5 minutes

or until onion is tender. Add beans; cook 1 minute

or until thoroughly heated. Remove from heat; stir in mango

and avocado. Place tortillas on a baking sheet

coated with cooking spray. Arrange bean mixture

on half of the tortilla, leaving a slight border.

Cube cheese and disperse over bean mixture, and

fold tortilla in half. Lightly coat the tortillas with

cooking spray. Broil 3 minutes or until cheddar cheese melts.

Beef Tenderloin with Roasted Shallots

Beef heaven right here

Ingredients

3/4 Lb Shallots

1 1/2 Tbsp Olive oil

1 1/2 Salt and pepper to taste

3 Cups Beef broth

3/4 Cup Port wine

1 1/2 tsp Tomato paste

2 Lb Beef tenderloin roast

1 tsp Thyme, dried

3 Slices Peppered bacon, diced

3 Tbsp Butter

1 Tbsp Flour

Directions

1. Preheat oven to 375 degrees F (190 degrees C). In 9 inch

pie pan, toss shallots with oil to coat.

Season with salt and pepper. Roast until shallots

are deep brown and very tender, stirring occasionally,

about 30 minutes.

2. In a large saucepan, combine

beef broth and port. Bring to a boil. Cook over high

heat until the volume is reduced by half, about

30 minutes. Whisk in tomato paste. Set aside.

3. Pat beef dry; sprinkle with thyme, salt and pepper.

In a large roasting pan, set over medium heat on the

stove top, cook bacon until golden. Using a slotted

spoon, and transfer bacon to paper towels. Add beef

to pan; brown on all sides over medium high heat,

about 7 minutes.

4. Transfer pan to oven. Roast beef until

meat thermometer inserted into center registers 125 degrees

F for medium rare, about 25 minutes. Transfer beef to

platter. Tent platter loosely with foil.

5. Spoon fat off top of pan drippings in roasting pan.

Place pan over high heat on stove top. Add broth mixture,

and bring to boil; stir to scrape up any browned bits.

Transfer to a medium saucepan, and bring to simmer.

Mix 1 1/2 tablespoon butter and flour in small bowl to

form smooth paste; whisk into broth mixture, and

simmer until sauce thickens. Whisk in remaining butter.

Stir in roasted shallots and reserved bacon.

Season with salt and pepper.

6. Cut beef into 1/2 inch thick slices. Spoon some

sauce over, and garnish with watercress

Balsamic/Maple Butternut squash

This is like candy to me :).

I add these squash cubes to everything

Ingredients

1 Butternut Squash, peeled and cubed

1/2 tsp Chili powder

1/2 Tbsp Olive oil

2 Tbsp Balsamic Vinegar

2 Tbsp Syrup, sugar free

1 tsp Cinnamon

1 Tbsp Splenda, granulated

Directions

Preheat oven to 325. Mix all ingredients in large Ziploc

and let sit ( overnight). Line a cookie sheet with foil

and cooking spray. Spread chunks out and cook for 15 min.

Turn over and cook another 15 min. And sprinkle

with kosher salt and cinnamon/Splenda shaker.

Bake another 15 and then they're done.

**You can also just do 3/4 inch slices

instead of cubes (easier to flip)

BBQ Tri-Tip with Caramelized Red Onions

and Red Wine BBQ Sauce

Ingredients

Caramelized Onions:

2 Tbsp Butter

2 Tbsp Olive Oil

2 1/2 Lb Red onions, halved and thinly sliced

2 tsp Balsamic Vinegar

1/2 tsp Salt

1/4 tsp Pepper

1/4 Cup Chives, fresh and chopped

TRI-TIP

2 each 1 and 1/2 lb tri tips, trimmed

2 Tbsp Olive oil

2 RED WINE BBQ SAUCE

1 Tbsp Olive oil

2 Garlic cloves, minced

1/4 tsp Cumin

1/4 tsp Ground chipotle chili pepper

1/3 Cup Dry red wine

1/2 Cup Ketchup

1 Tbsp Apple cider vinegar

1 Tbsp Soy sauce

1/8 tsp Liquid smoke

Directions

Caramelized Onions:

1. Melt butter with olive oil in

large nonstick skillet over medium heat.

Add onions and cook until deep golden brown,

stirring frequently, about 30 min.

Stir in vinegar, ½ tsp salt and ¼ tsp pepper.

Remove from heat. (Can be prepared 1 day ahead.

Cover and refrigerate. Re-warm over medium heat

before serving). Stir in chives.

2 Tri Tip: Prepare Barbeque (Med heat).

Mix garlic powder, 1 tsp. salt

and ½ tsp pepper in small bowl. Brush both sides

of trip-tips with oil and sprinkle with garlic powder

mixture, pressing to adhere. Grill tri-tips 5 min. per side.

Reduce heat to medium low. Cover and grill until

thermometer inserted into thickest part of meat registers

125 degrees F to 130 egress for medium rare, brushing

with BBQ sauce and turning every 10 min. about

30 minutes longer.

3 Red Wine BBQ Sauce: Heat

olive oil in heavy medium saucepan over medium heat.

Add garlic, cumin, and chipotle chili pepper powder;

stir 1 minute. Add wine and simmer 2 min. Stir in ketchup,

vinegar, soy sauce and liquid smoke; simmer 2 minutes longer.

(Can be prepared 2 days ahead. Cover and refrigerate)

Salt Lake 2011

ltr

Sheila's Luncheon March 15th, 2011

Hi everyone, this is Sheila and our hostess
for the month of March. She cooked us a
fantastic lunch. She said to thank everyone
for their help.

Pat you were missed!

Next Luncheon is at Marilyn's in April

Main Dish

Sheila’s Steak and Guinness Slow Cooker Stew

1 and 1/8^th ounce or ¼ cup all purpose flour plus

more for rolling the puff pastry.

Kosher salt and freshly ground black pepper.

2 lb boneless beef chuck, trimmed of excess

fat, and cut into 1-inch pieces.

2 large carrots cut into ¼ inch thick rounds

1 large yellow onion, coarsely chopped

3 large cloves garlic, minced

2 spring’s fresh thyme (I used dried)

1 (12oz.) bottle Guinness (or other stout)

(I used 2 bottles)

1 cup lower-salt beef broth (Used the whole can)

large russet potatoes (about 1 ½ pounds)

Washed and cut into 1-inch cubes

Nonstick cooking spray

1 sheet frozen puff pastry (about 9 ounces)

That has been thawed overnight in the refrigerator.

In a large bowl, combine the flour, 2 tsp. salt,

And 1 tsp. pepper. Toss the beef in the

flour mixture to coat. Transfer the mixture

(Including excess flour) to a 6 quart slow

cooker and then add the carrots, onion, garlic,

and thyme. Slowly pour in the Guinness and then

stir in the beef broth. Cook on low for 6 to 7 hours

or on high for 4 to 5 hours.( I used the 6 hr on my cooker)

add the potatoes

And continue cooking until the meat and the

potatoes are fork-tender, about one hour more.

Position a rack in the center of the over, preheat

to 375° F. Coat a large rimmed baking sheet

with cooking spray. On a lightly floured surface

Roll the puff pastry sheet into a 10x14 inch rectangle.

Put it on the prepared baking sheet and bake until

Golden brown, 15 to 18 minutes. Remove from

Over and let cool slightly on a rack and cut into

quarters.( I cut into thirds)

To serve lay the puff pastry quarters in a 4 inch wide

shallow bowls and spoon the stew over part of the pastry.

This was a perfect luncheon for us as
it was cold, and raining and very windy
outside, and this made us all warm and toasty
inside.

Salad

Forty Shades of Green Salad

For the salad:

1 large head of Boston lettuce, largest outer leaves

¾ cup loosely packed fresh parsley leaves.

Sheila likes a mix of flat and curly parsley.

1 large (or 1 ½ small) Belgian endive halved

lengthwise, cored and thinly sliced crosswise (1/4 inch)

2 to 3 scallions (white and light green part only),

very thinly sliced on the diagonal

1 small ripe but firm avocado.

Vinaigrette:

3 tablespoons extra virgin olive oil

1 tablespoons plus 1 teaspoons fresh lime juice

1 teaspoon honey

big pinch of kosher salt

1 coarse grind of fresh pepper

In a small bowl, combine all the vinaigrette ingredients

and whisk until thoroughly emulsified. (It will look

creamy.)

Pretty table setting and also a fan for Alcy!

These were so good!

Irish Coffee Hot Chocolate

2 cups whole milk

½ cup strong brewed hot coffee

3 ounce bittersweet or semisweet chocolate,

chopped into small ¼ inch pieces

2 tablespoon Irish whiskey, more or less to taste

(optional-use Torani Irish coffee syrup instead)

whipped cream, for garnish

In a small saucepan, bring the milk just to boil over

medium-high heat. Put the coffee, chocolate,

and whiskey(or syrup) in a blender and pour in the hot milk.

Let it sit for 10 to 15 seconds so the chocolate begins to melt.

Cover securely and place a folded towel over the blender

lid, and blend until completely mixed and frothy, about

30 seconds, alternatively, you can use a steamer to froth

the milk. Add the chocolate, coffee, and whiskey,

(or syrup) stir until

melted and well blended, and then steam the mixture

again for a few seconds more.

The chocolate is in a blender.
It was really good. Of course I like coffee and chocolate.

Remember to click on the photo to make it really big.


Sheila made the scones, a mix from the World Market.
Also the Lemon Curd was from Pat and also World Market
Devonshire Creme was from the World Market also.