Thursday, January 10, 2013


Hey Y'all!
Happy New Year! How is your 2013 going so far?? Did you make any resolutions? What were they? I typically don't make resolutions. That's a lie. I usually do, but they are things like "be more social" "be a better friend" and stuff that I have really good intentions of following through on....but don't. I suppose that's how it goes though huh? I will try to be better about posting in here, but I make no promises. The end of the year got kind of crazy. I should be hitting the gym full force next week (been sick now that I'm back at work- I need a hazmat suit) so hopefully will be posting about that soon. I wanted to take some time to share some recipes first though. I'm super excited. I bought a desk calendar that is put out by Cooking Light and each day (well actually the days are grouped together in twos or threes) is a recipe card. Super cool. I haven't tried any yet but I have a feeling something good will come out of there. I'll try to post them all- maybe you'll find something you like that I didn't think I would! :) I'm so thoughtful like that. Well here we go!

Corn and Crab Fritters with Guacamole (These sound good- I want to try them!)
4.5 ounces all-purpose flour (about 1 Cup)
1/4 Cup Cornmeal
3 Tablespoons finely chopped fresh chives
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1/2 Cup buttermilk
2 large eggs
3/4 Cup frozen corn kernels, thawed
1 (8-ounce) container lump crabmeat, shell pieces removed
1/4 Cup canola oil, divided

2 Tablespoons finely chopped seeded plum tomato
1 Tablespoon organic canola mayonnaise
2 teaspoons minced red onion
2 teaspoons fresh lemon juice
1/8 teaspoon salt
1 avocado, peeled and seeded

1. To prepare fritters, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients in a large bowl, stirring well with a whisk. Combine buttermilk and eggs, stirring well. Add egg mixture, corn and crab to flour mixture, stirring gently until moist.
2. Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons oil to pain; swirl to coat. Add 5 (1/4-cup) batter mounds to pan, pressing each with back of a spatula to slightly flatten. Cook 4 minutes on each side or until golden and thoroughly cooked. Repeat procedure with remaining 2 tablespoons oil and batter.
3. To prepare guacamole, combine tomato and remaining ingredients in a bowl. Mash avocado with fork to desired consistency. Serve with fritters.

Yield: 5 servings
Serving Size: 2 fritters and 2 tablespoons guacamole

Calories: 408     Fat 23.8g (sat 3.1g, mono 12g, poly 6g)      Protein: 14.7g     Carb 36.4 g      Fiber 3.7g    Cholesterol 130 mg      Iron 2.9mg     Sodium 710 mg       Calcium 140 mg

Sauteed Snapper with Orange-Fennel Salad

2 Oranges
1 medium fennel bulb with stalks
2 tablespoons olive oil, divided
4 (6-ounce) yellowtail snapper fillets
1/2 teaspoon fresh thyme leaves

Peel and Section Oranges over a bowl, reserving 2 tablespoons juice. Thinly slice fennel bulb; chop 1 teaspoon fronds. Discard stalks. Place orange sections and sliced fennel in a medium bowl.
Combine reserved juice, fronds, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a small bowl, stirring with a whisk. Drizzle juice mixture over fennel mixture; toss well to coat. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with 1/2 teaspoon salt, 1/5 teaspoon freshly ground black pepper and thyme. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with fennel salad.
Yield: 4 servings
Serving Size: 1 fillet and about 1/2 cup salad

Calories: 283     Fat 9.5 g (sat 1.5g, mono 5.8g, poly 1.4g)      Protein 36.3g     Carb 12.2g     Fiber 3.4g    Cholesterol 63mg      Iron 0.8mg     Sodium 575 mg   Calcium 112 mg

Upside-Down Fudge-Almond Tart

Cooking Spray
1 Cup coarsely chopped almonds, toasted
4 ounces bittersweet chocolate, coarsely chopped
6 tablespoons unsalted butter
2.25 ounces all-purpose flour (about 1/2 cup)
3 tablespoons sifted Dutch process cocoa
1/4 teaspoon salt
2 large eggs
6 tablespoons sugar
2 tablespoons golden cane syrup
3/4 teaspoon vanilla extract

1. Preheat oven to 350. Set oven rack to lowest third of oven.
2. Coat a 9-inch round removable-bottom tart pan with cooking spray. Sprinkle almonds in pan.
3. Combine chocolate and butter in top of a double boiler. Cook over simmering water until chocolate melts, stirring occasionally. Remove from heat; set aside.
4. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, and salt in a medium bowl, stirring with a whisk.
5. Place eggs in a large bowl; beat with a mixer at medium speed 2 minutes or until thick and pale. Gradually add sugar, 1 tablespoon at a time, beating at medium speed 2 minutes or until sugar dissolves. Add golden cane syrup and vanilla; beat on low speed 1 minute or until blended. Add chocolate mixture; beat 1 minute or until blended. Add flour mixture, and beat on low speed just until combine.
6. Pour batter over nuts into prepared pan, spreading evenly. Bake in lower third of oven at 350 for 20 minutes or until a wooden pick inserted into center comes out with a few moist crumbs. Cool tart in pan 20 minutes on a wire rack. Invert tart onto a serving platter.
Yield: 10 servings
Serving Size: 1 wedge

Calories 281     Fat 19.8g (sat 7.7g, mono 8.1g, poly 2.1g)     Protein 5.9g      Carb24.6g    Fiber 2.7g     Cholesterol 60 mg       Iron 1.6mg     Sodium 80mg     Calcium 45mg

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