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A to Z Recipes Newsletter
April 5, 2005
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Publisher's Desk
Ramblings
Did You Know?
Monthly Theme
Reader Support
Discussion Forum
Crazy Corner
Recipe Favorites
Heart Healthy
For Two
Publisher's Choice
Good morning to one and all. What's this? A newsletter on a Tuesday? Well, there is a very good reason. You see...
Today is Richard's birthday!
Yes, our very own Bradenton, Florida pal is celebrating his special day today. The best way for the Mags to send wishes is through A to Z Recipes. It is also the best way for me to solicit some partners in crime by asking you to go to the QT Discussion Forum and join me in wishing him a wonderful day. I hope you will.
For Richard, I have selected recipes using a cooking method that I know he will appreciate. Richard has a contact grill (a George Foreman, perhaps?) which he uses quite often. We cooked up some terrific dishes together on it when I visited there. So, for our special birthday boy, I have gathered recipes not only for the cooking medium he enjoys, but for some ingredients I know he loves. There is also some other information everyone may find useful, as well as a few jokes that are a total hoot!
Have a Happy Birthday, Richard!
Cookbooks, Recipes, Gourmet Cooking from Amazon
Be Thankful!
Be thankful that you don't have everything you desire.
If you did, what would there be to look forward to?
Be thankful when you don't know something,
for it gives you the opportunity to learn.
Be thankful for the difficult times...
for during those times you grow.
Be thankful for your limitations,
for they give you opportunities for improvement.
Be thankful for each new challenge,
for it will build your strength and character.
Be thankful for your mistakes,
for they will teach you valuable lessons.
Be thankful when you're tired and weary,
because it means you've made a difference.
It's easy to be thankful for the good things.
Be thankful for everything you are.
~ Author Unknown
GEORGE FOREMAN GRILLING CHARTS
These cooking times are only for the two sided, or dual contact, or George Foreman type of indoor grill. Do NOT use these times for any other type of grilling method. Make sure that chicken, hamburgers, and seafood are fully cooked before serving. Steaks can be cooked to any desired doneness. Pork and lamb products should be cooked until the interior is pink.
VEGETABLES - DUAL CONTACT GRILLING TIMES
ASPARAGUS Marinate if desired. Grill for 2 - 4 minutes.
BELL PEPPERS Halve peppers, remove seeds and membranes. Marinate if desired. Grill for 4 - 5 minutes.
EGGPLANT Slice 1/2 to 1" thick. Grill for 4 - 5 minutes.
LEEKS Rinse thoroughly and slice. Rinse again to remove any dirt of sand between layers and dry with paper towel. Grill for 2 - 3 minutes.
MUSHROOMS Remove stems and grill whole, or slice 1/2" thick. Grill for 2 - 4 minutes.
NEW POTATOES Scrub well and slice in half. You can precook these in the microwave for 3 - 4 minutes or in boiling salted water for 6 - 8 minutes. Grill for 5 - 6 minutes until browned and tender.
POTATO SLICES Scrub well and slice 1/2" thick. You can precook these in the microwave for 3 - 4 minutes or in boiling salted water for 8 - 10 minutes. Grill for 7 - 10 minutes until browned and tender.
SUMMER SQUASH AND ZUCCHINI Cut into 1/2 - 1" thick slices. Marinate if desired. Grill for 3 - 4 minutes.
TOMATOES Cut into 1" thick slices. Grill for 1 - 2 minutes until tender.
Busy Mom Recipes
Here's the scoop on the current theme:
Like many of our readers, I am a busy Mom. I love to cook (and my kids love to eat!). However, finding recipes that are busy-Mom-friendly can be difficult. Who has the time? Most of us are pretty good cooks. But some of the best recipes take a lot of time and a lot of ingredients. What we are looking for in this coming theme issue are recipes easy to fix, require no fancy-schmancy ingredients, and will help us prepare great food in our busy lives. The issue will be posted in plenty of time for Mother's Day. What a wonderful gift to all the Mothers in our group.
Here's a sampler for you:
BUTTER PECAN POUND CAKE
This simple five ingredient dessert recipe is a real show stopper. You can cook it on a regular grill too, just double the cooking time.
Prep Time: 15min
Cook Time: 3min
INGREDIENTS:
10 oz. frozen loaf pound cake, thawed
1/2 cup butter
1/4 cup brown sugar
1/4 tsp. cinnamon
1 cup chopped pecans
1/2 cup caramel ice cream topping
PREPARATION:
Cut pound cake into 8 slices. In small bowl, combine butter, brown sugar, and cinnamon and mix to combine. Spread on one side of pound cake and cover the butter mixture with chopped pecans. Grill cake slices on two sided grill for 2-3 minutes until cake is heated and pecans are browned and fragrant. Drizzle with ice cream topping to serve. Serves 8
Please use this link: Busy Mom Recipes
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules are as follows:
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
See the A to Z Recipes Theme Issues collection here:
A to Z Recipes Theme Issues
The theme issue for Busy Mom Recipes has a deadline of April 29, 2005, and will be posted on May 1, 2005.
Please use this link: Busy Mom Recipes
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Our discussion forum at QuickTopic is where a2z??™ers go to meet others, swap recipes and give feedback about what is going on in A to Z Recipes. It is
expected that opinions, suggestions, etc. posted there be done with kindness and respect for all involved*. To join in at QT (or just to read) use your web browser
to go to:
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NOTE:
Maybe once you get to the site, you could add it to favorites. Links that are easy to find are more likely to be used again.
*Offensive postings will be deleted by the publisher.
Family Photos!
You may view the
June 2004 A to Z Family Reunion. Check out Leslie and Rusty's pics from the
December 2004 A to Z Family Reunion.
Tiny Piano Player
A guy walks into a bar and orders a drink. While the bartender is mixing his drink in front of him, the guy reaches into one of his pockets and pulls out a miniature
grand piano and places it on the bar. Then the guy reaches into his other pocket and takes out a foot-tall man and puts him on the bar. The foot tall man sits down at
the piano and begins to play. The bartender has been staring at this all the while. He finally says, "That's fantastic. Where did you get him?" The guy says, "From a
hard-of-hearing geni." "Hard of hearing?" the bartender says. "How do you know the geni was hard-of-hearing." The guy says, "You don't really think I wished for
a 12 inch pianist, do you?
Skinny Dipping
An elderly man in Florida had owned a large farm for several years. He had a large pond in the back, fixed up nice; picnic tables, horseshoe courts, and some apple
and peach trees. The pond was properly shaped and fixed up for swimming when it was built.
One evening the old farmer decided to go down to the pond, as he hadn't been there for a while, and look it over. He grabbed a five gallon bucket to bring back
some fruit.
As he neared the pond, he heard voices shouting and laughing with glee. As he came closer he saw it was a bunch of young women skinny-dipping in his pond. He
made the women aware of his presence and they all went to the deep end.
One of the women shouted to him, "We're not coming out until you leave!"
The old man frowned, "I didn't come down here to watch you ladies swim naked or make you get out of the pond naked."
Holding the bucket up he said, "I'm here to feed the alligator."
Moral: Old men can still think fast.
Success
At age 4 success is...not peeing in your pants.
At age 12 success is...having friends.
At age 16 success is...having a drivers license.
At age 20 success is...having sex.
At age 35 success is...having money.
At age 50 success is...having money.
At age 60 success is...having sex.
At age 70 success is...having a drivers license.
At age 75 success is...having friends.
At age 80 success is...not peeing in your pants.
This one came from Mary Jane, CA...
An older gent had an appointment to see a urologist who shared an office with several other doctors. The waiting room was filled with patients. He approached the
receptionist desk. The receptionist was a large imposing woman who looked like a wrestler. He gave her his name. In a VERY LOUD VOICE the receptionist said,
"YES, I SEE YOUR NAME HERE. YOU WANT TO SEE THE DOCTOR ABOUT IMPOTENCE, RIGHT?"
All of the patients in the waiting room snapped their heads around to look at the very embarrassed man. He recovered quickly though, and in an equally loud voice
replied "NO, I'VE COME TO INQUIRE ABOUT A SEX CHANGE OPERATION....AND I'D LIKE THE SAME DOCTOR THAT DID YOURS!"
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Kitchen Bestsellers from Amazon
POLYNESIAN SCALLOP BROCHETTES
This may be made with scallops, cleaned large shrimp, or a combination of both.
Ingredients:
1 pound large fresh sea scallops, cut in halves
2 tablespoons cooking oil
2 tablespoons dry sherry
2 tablespoons stone-ground mustard
1 tablespoon honey
1 1/2 teaspoons soy sauce
6 inch skewers
Rinse scallops; pat dry with paper towels. Place scallops in a resealable plastic bag; and set the bag in a shallow dish. In a small bowl combine oil, sherry, mustard,
honey, and soy sauce. Pour into bag with scallops.
Seal and marinate in the refrigerator for 30 minutes, turning bag occasionally. Coat grill with cooking spray. Preheat for 5 minutes.
Drain scallops, discarding marinade. Thread scallops on skewers. (If using scallops and shrimp, thread a scallop in the "curl" of each shrimp.)
Place kabobs on the grill. Cook for 2 1/2 to 4 minutes, until the scallops are opage. Turn to cook sides evenly.
Makes 4 servings
GRILLED HAM AND FRUIT SALAD
Prep Time: 20 min
Cook Time: 6 min
INGREDIENTS:
1 lb. fully cooked center cut ham slice
1/4 cup raspberry vinaigrette salad dressing
10 oz. pkg. mixed salad greens
1 cup raspberries
3 peaches, peeled and sliced
1/4 cup sour cream
1/2 cup raspberry vinaigrette salad dressing
1 Tbsp. honey
PREPARATION:
Brush ham with 1/4 cup raspberry vinaigrette and set aside. In large bowl combine salad greens, raspberries, and peaches. Combine sour cream, 1/2 cup raspberry
vinaigrette. and honey in small bowl and drizzle over salad.
Grill ham slice on George Foreman two sided grill for 4-6 minutes until thoroughly heated. Remove from grill and cut into thin slices. Place on salad and serve.
4 servings
CORNMEAL CRISPY CHICKEN
Prep Time: 15 min
Cook Time: 6 min
INGREDIENTS:
4 boneless, skinless chicken breasts
1 egg, beaten
3/4 cup yellow cornmeal
1/2 tsp. dried basil leaves
1/4 tsp. dried oregano leaves
salt and pepper to taste
1/4 cup grated Parmesan cheese
2 Tbsp. lemon juice
PREPARATION:
Rinse and drain chicken and pat dry. Place chicken between two sheets of waxed paper and pound the chicken to 1/3" thick.
Pour beaten egg in shallow bowl. In a shallow pan, combine basil, oregano, pepper, salt, and cheese. Brush chicken with the lemon juice, then dip in beaten egg and
then coat with the cornmeal mixture. Let sit on a wire rack for 20-30 minutes.
Spray George Foreman two sided grill with nonstick cooking spray. Cook chicken for 4-7 minutes until thoroughly cooked, brown and crisp.
4 servings
GRILLED TUNA WITH AVOCADO MAYONNAISE
Prep Time: 15 min
Cook Time: 6 min
INGREDIENTS:
1/4 cup mayonnaise
1 avocado, peeled and chopped
2 tsp. lemon juice
1/8 tsp. Tabasco sauce
1/8 tsp. pepper
2 Tbsp. chopped parsley
1/2 tsp. dried basil leaves
4 (6 oz.) tuna steaks
2 Tbsp. olive oil
1/2 tsp. seasoned salt
dash pepper
PREPARATION:
In food processor or blender, combine mayonnaise, avocado, lemon juice, Tabasco, and pepper and blend until smooth. Transfer to small bowl, stir in parsley and
basil, cover, and refrigerate.
Brush tuna steaks with oil and sprinkle with seasoned sal and pepper. Grill on George Foreman two sided grill for 2-3 minutes per each 1/2" of steak thickness, until
fish flakes easily when tested with fork. Remove from grill and serve steaks with avocado mayonnaise.
4 servings
PORTOBELLO SANDWICHES
Source: Grill Power
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons pressed garlic
4 medium portobello mushrooms (each about 5 inches in diameter)
1 medium red, yellow or orange bell pepper
1 medium red onion
Nonfat or olive oil cooking spray
1 (6 to 8 ounce) ball fresh or processed lowfat mozzarella
8 slices Italian or sourdough bread or 4 round Italian or sourdough rolls, split
12 to 16 fresh basil leaves
4 tablespoons nonfat or lowfat mayonnaise
1. Preheat grill to highest setting. Preheat oven to 450 degrees.
2. In a 1-cup bowl or measure, mix olive oil, balsamic vinegar and garlic with a fork.
3. Remove stems from portobello mushrooms. Slice bell pepper into 8 strips, each about 1-inch wide. Peel and slice onion. Cut onion into 4 slices, each about 1-inch
wide.
4. Lightly spray onions and pepper slices with cooking spray. Using basting brush, baste mushrooms on both sides with the balsamic vinegar mixture.
5. If your grill is small, grill the onions first, then the bell peppers. Keep them warm on a covered platter while you grill the portobellos. If your grill is large, grill
everything simultaneously. For a two-sided contact grill, cook the mushrooms 8-9 minutes, onions 7-10 minutes, peppers 6-8 minutes. For a hibachi-style grill, cook
portobellos 15-16 minutes, onions 14-20 minutes, peppers 12-15 minutes. Turn the vegetables halfway through grilling time. Grill until tender.
6. Slice the bread, then slice the mozzarella into 4 rounds, about 1/2-inch thick. Put bread on a baking sheet, then place cheese on top half of each slice or roll.
When vegetables are halfway grilled, put baking sheet on rack in middle of preheated oven. Bake until cheese begins to melt, about 3-5 minutes.
7. To serve, place a toasted bread slice or roll bottom on each plate and top with a tablespoon of mayonnaise, then the mushroom. Top the mushroom with grilled
pepper and onions. Top the other slice of bread with basil leaves and assemble sandwich.
Yield: 4 servings
Nutrition per serving: 444 calories, 23 grams fat (8.5 grams saturated fat, 47 percent fat calories), 22 grams protein, 36.6 grams carbohydrate, 31 milligrams
cholesterol, 3.7 grams dietary fiber, 721 milligrams sodium.
CLASSIC LEMON & ROSEMARY GRILLED CHICKEN BREAST
4 boneless skinless chicken breast
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh garlic
1 tablespoon course ground black pepper
2 teaspoon salt
juice from one lemon
2 tablespoons olive oil
Combine all ingredients together in a bowl and mix well. Cover the chicken with plastic wrap and place the bowl in the refrigerator for 1 hour. Grill the chicken
breast with the George Foreman grill.
Serves 4
QUICK & EASY SOUTHWEST CHICKEN
4 boneless skinless chicken breast
1 teaspoon cumin
1 teaspoon chili powder
pinch of cayenne pepper
1/2 teaspoon garlic salt
2 tablespoons olive oil
Combine all ingredients and mix well. Refrigerate for one hour, grill using the George Foreman grill.
Serves 4
TEX-MEX GRILLED CHICKEN
Chicken breasts coated in spices are grilled until tender, then served with salsa. Serve with warmed wheat tortillas, rice, and fat-free refried beans.
Prep Time: 15 min
Cook Time: 6 min
INGREDIENTS:
4 boneless, skinless chicken breasts
1 tsp. cumin
2 tsp. chili powder
1/8 tsp. cayenne pepper
1/2 tsp. garlic salt
2 Tbsp. olive oil
1 cup chunky salsa
PREPARATION:
Place chicken in zip lock bag. Combine cumin, chili powder, cayenne pepper, and garlic salt in small bowl and mix well. Sprinkle over chicken in bag and toss to coat.
Drizzle with olive oil and toss again.
Seal bag and refrigerate for one hour. Prepare and preheat two sided grill. Grill chicken for 4-6 minutes until thoroughly cooked. Serve with salsa.
4 servings
POLYNESIAN STEAK
Ingredients:
2 tablespoons soy sauce
1 clove garlic -- minced
1 teaspoon honey
2 steaks -- 6 oz each
Method:
Combine first 3 ingredients. Marinate the steak in the mixture for approximately one hour in refrigerator. Preheat the GRILLING MACHINE for 3-5 minutes. Place
the marinated steak onto the preheated grill. Grill for 3 minutes, open grill, add the rest of the marinade sauce to the top of the steaks. Grill for 1 more minute.
Serves 2
GRILLED ZUCCHINI AND SQUASH
Serves 2
1 zucchini, sliced into 1/2 inch diagonal pieces
1 yellow squash, sliced into 1/2 inch diagonal pieces
1 yellow bell pepper, seeded,and ribbed,and quartered
1/8 cup olive oil
salt and pepper (to season)
1/8 teaspoon cayenne pepper
1/8 cup fresh basil, sliced thin
Preheat your grill for 3-5 minutes. Toss veggies with olive oil in a large bowl. Add salt, pepper, and cayenne and toss again.
Grill until tender, approximately 3-5 minutes.
Return the veggies to large bowl and gently toss with fresh basil.
Calories 159
Calories from Fat 124 (78%)
Amount Per Serving %RDA
Total Fat 13.9g 21%
Saturated Fat 1.9g 9%
Polyunsat. Fat 1.2g
Monounsat. Fat 10.0g
Cholesterol 0mg 0%
Sodium 4mg 0%
Potassium 454mg 12%
Total Carbohydrate 8.9g 2%
Dietary Fiber 2.1g 8%
Protein 2.1g 4%
Vitamin A 705mcg 14%
Vitamin B6 0.3mg 12%
Vitamin B12 0.0mcg 0%
Vitamin C 180mg 300%
Vitamin E 1mcg 6%
Calcium 29mg 2%
Magnesium 35mg 8%
Iron 0mg 5%
SZECHUAN TUNA STEAKS
Serves 2
2 tuna steaks, cut 1 inch thick (about 6 oz each)
1/8 cup soy sauce
1 tablespoon rice vinegar
1/2 teaspoon sugar
1 tablespoon water
1/2 tablespoon dark sesame oil
1/2 teaspoon hot chili oil or 1/8 teaspoon red pepper flakes
1/2 clove garlic, minced
nonstick cooking spray
1 1/2 tablespoons fresh cilantro, chopped
Place tuna in single layer in large shallow glass dish.
Combine soy sauce, vineger, sugar, water, sesame oil, hot chili oil and garlic in small bowl. Reserve 1/4 cup mixture and keep at room temperature. Pour remaining
sauce over tuna steaks, cover and refrigerate 40 minutes, turning once.
Preheat grill 5 minutes.
Drain tuna and discard marinade.
Spray both sides of grill with cooking spray.
Grill 7 minutes, or until tuna is opaque, but still feels somewhat soft in center (do not overcook). Cut each tuna steak into thin slices (lenghtwise) and fan out onto
serving platter.
Drizzle tuna slices with reserved sauce and sprinkle with cilantro.
Calories 354
Calories from Fat 126 (35%)
Amount Per Serving %RDA
Total Fat 14.1g 21%
Saturated Fat 3.2g 16%
Polyunsat. Fat 4.6g
Monounsat. Fat 4.8g
Cholesterol 83mg 27%
Sodium 1090mg 45%
Potassium 590mg 16%
Total Carbohydrate 1.2g 0%
Dietary Fiber 0.2g 0%
Protein 52.8g 105%
Vitamin A 4284mcg 85%
Vitamin B6 0.9mg 47%
Vitamin B12 18.5mcg 308%
Vitamin C 0mg 0%
Vitamin E 0mcg 0%
Calcium 21mg 2%
Magnesium 116mg 29%
Iron 2mg 14%
GRILLED BACON CHICKEN
If you're into low carb, this simple three ingredient recipe is for you.
Prep Time: 5 min
Cook Time: 6 min
INGREDIENTS:
2 boneless, skinless chicken breasts
1/2 tsp. dried Italian seasoning
2 slices uncooked bacon
PREPARATION:
Sprinkle chicken evenly with Italian seasoning. Cut each piece of bacon into thirds and place on top of each seasoned chicken breast. Cook on dual contact grill for
4-6 minutes until bacon is crisp and chicken is thoroughly cooked.
Serves 2
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