Wednesday 30 March 2016
Tuesday 29 March 2016
Recipes: Warm Artichoke Dip
- Prep Time:15 minutes
- Cook Time:30 minutes
artichoke dip, cooking guru, food channel, food guru, healthy snacks, karen pavone, parmesan, snack recipes,
No matter what the event, this artichoke and Parmesan dip is the right choice. It takes no time at all to make, and will get you invited back or keep your guests coming back over and over again!
Guru Tips:
- Substitute reduced-fat cream cheese and sour cream if desired.
- Put a spoonful into an endive leaf for a “gluten-free” serving option.
- Left overs make a great sandwich or bagel spread.
- Use leftover dip as a topping on grilled on any white meat or white fish.
For more Guru Tips, make sure to watch the full video for this artichoke and Parmesan dip, here.
Foodie Byte
Ingredients
1 13.75 oz. can artichoke hearts packed in water, chopped
1 cup best quality mayonnaise
1 cup sour cream
1 cup whipped cream cheese
1 cup fresh shredded parmesan cheese + extra to sprinkle on top
3 to 4 garlic cloves, minced
1 teaspoon each sea salt & fresh ground pepper
1 4 oz. can chopped mild green chiles (optional, but recommended)
Preparation
Preheat oven to 350°F.
Mix all ingredients in a large bowl until combined.
Pour into a lightly buttered rectangular baking dish and sprinkle lightly with extra shredded Parmesan.
Bake on the center oven rack for 30 minutes or until lightly browned and bubbly.
Serve with wedges of garlic naan, or good old corn chips (non-GMO of course).
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Saturday 26 March 2016
Skinnytaste Dinner Plan (Week 22)
Hope everyone's having a great weekend! I'm away in Pennsylvania visiting my in-laws, so I had to make my meal plan this week without using my Skinnytaste Meal Planner (I will add that tonight when I get home).
This is week 22 of sharing my weekly dinner plans. Meal planning is a great way to get organized before heading to the supermarket to get ready for the week! My breakfast is usually something quick like eggs with fruit, a smoothie or avocado toast. We're a family of four, so if a recipe serves more, it's either packed up for everyone's lunch or eaten the next day as leftovers. If you would like to see some of the previous week's dinner plans, click here.
Skinnytaste Dinner Plan (Week 22)
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Wednesday 23 March 2016
Recipes: Spring Power Bowl Salad
- Prep Time:20 minutes
- Serves:1
avodao, blueberry, carrot, chick pea, easter, hummus, lemon, lunch, olive oil, power bowl, protein, pumpkin seed, quinoa, salad, spring,
Power up your lunch with the on-trend appeal of a healthy salad bowl loaded with nutritious veggies and plant-based protein. Our composed power bowl includes protein-rich quinoa, fresh salad greens, marinated chick peas, avocado, crisp spring veggies and hummus dip finished with a drizzle of olive oil and fresh squeezed lemon. We sprinkled roasted pepitas (pumpkin seeds) and blueberries over our salad for extra flavor and nutrition.
This recipe is part of our Carrots: A Hot New Trend That's SPRINGING Up series. Check out all the great Food Channel original recipes at this link.
Foodie Byte
For crisp curled carrots: slice a carrot into ribbons with a vegetable peeler, place in bowl of cold water and refrigerate for 15 minutes.
Ingredients
1 cup fresh spring greens
1 cup prepared quinoa, cooked according to package directions, warm or chilled
1/2 cup canned, drained chick peas tossed in 1 tbsp. Italian vinaigrette
1/2 avocado, sliced
1 radish, trimmed, thin sliced
6 thin slices hot house cucumber
1/4 cup prepared hummus (any flavor)
1 small carrot, peeled, cut into ribbons
Olive oil, as needed
Fresh lemon juice, as needed
Kosher salt and black pepper, as needed
2 tbsp. roasted pepitas (optional)
2 tbsp. blueberries (optional)
Preparation
Portion spring greens in bowl; arrange quinoa, marinated chick peas, avocado and radish/cucumber slices separately over salad greens.
Top with a dollop of hummus and peeled carrots.
Drizzle olive oil and lemon juice over salad; season with salt and pepper.
Garnish salad with roasted pepitas and blueberries, if desired.
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Recipes: Angel Hair Pasta with Carrot Pesto
- Prep Time:10 minutes
- Cook Time:8 minutes
- Serves:8
almond, angel hair, carrot, carrot top, easter, entree, garlic, honey, paarmesan, pasta, pesto, red wine vinegar, spring,
The leafy green tops of carrots are nothing to be afraid of, they are earthy in flavor and taste surprisingly similar to carrots! We blended our leafy tops with garlic, Parmesan, toasted almonds, honey and red wine vinegar for this delicate carrot top pesto.
This recipe could serve four as a main vegetarian dish, or eight as a side dish paired with grilled shrimp, chicken or fish.
This recipe is part of our Carrots: A Hot New Trend That's SPRINGING Up series. Check out all the great Food Channel original recipes at this link.
Foodie Byte
Short on carrot tops? Add fresh parsley to equal 1 cup lightly-packed carrot tops.
Ingredients
1 cup carrot fronds, large stems removed
2 cloves garlic, rough chopped
4 tablespoons Parmesan, grated
3 tablespoons almonds, toasted
1 tablespoon honey
1 tablespoon red wine vinegar
1 1/2 teaspoons kosher salt, or to taste
1/2 teaspoon cracked black pepper
Olive oil, as needed for consistency approx. 1-1/2 cups
1 pound angel hair pasta, cooked per package instructions
1/2 cup shaved carrots, blanched
Parmesan cheese, as needed
Preparation
In a large pot prepare pasta according to directions, in the last minute of cooking add in the shaved carrots and then drain.
In the bowl of a food processor fitted with a steel blade, add carrot tops, garlic, Parmesan, almonds, honey, vinegar, salt and pepper and blend.
Slowly pour the olive oil in with machine still running until blended to a pesto-like consistency.
Adjust salt and pepper if needed.
Toss the hot pasta and carrots with pesto, top with Parmesan cheese.
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Recipes: Roasted Carrot & Beet Salad with Lemon Vinaigrette
- Prep Time:10 minutes
- Cook Time:35 minutes
- Serves:4
Roasting brings out the natural sweetness of fresh carrots and beets in this delicious vegetable salad. A simple lemon vinaigrette dressing balances the rich sweet caramelized flavor with the perfect tangy flavor note. Serve salad at room temperature or chilled topped with fresh crumbled feta cheese.
This recipe is part of our Carrots: A Hot New Trend That's SPRINGING Up series. Check out all the great Food Channel original recipes at this link.
Foodie Byte
If preparing ahead, hold carrots and beets separately to avoid staining the carrots with beet juice.
Ingredients
1 bunch carrots, tops removed, peeled
1 bunch baby beets, tops removed
2 tablespoons olive oil
Salt and black pepper, as needed
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup olive oil
1/4 cup feta cheese, crumbled
Preparation
Preheat oven to 425°F.
Blanch carrots for 1 minute in boiling salted water; plunge into cold water to stop cooking process.
Add beets in boiling water, reduce heat and simmer for 15 to 20 minutes, or until just tender; rub outer surface of beets to remove skin.
Slice carrots in half lengthwise; toss with 1 tablespoon olive oil, season with salt and pepper and arrange on a baking sheet lined with baking paper.
Slice beets lengthwise into ¼ -inch thick slices; toss with 1 tablespoon olive oil, season with salt and pepper and arrange on baking sheet with carrots.
Roast uncovered for 15 minutes.
Combine lemon juice, vinegar, sugar, salt, black pepper and olive oil in jar, screw on lid and shake to blend.
Arrange roasted beets and carrots on serving plate; drizzle with lemon vinaigrette and top with crumbled feta cheese.
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Recipes: Oven-Roasted Carrot Fries with Sriracha Ranch Dip
- Prep Time:15 minutes
- Cook Time:40 minutes
- Serves:4
Switch out standard fries with these golden crispy oven-roasted shoestring carrot fries - partnered with a bold spicy sriracha ranch dip made with yogurt ranch dressing and a squeeze of intense sriracha! We included a variety of root vegetables to our recipe for added color and flavor. Or go with tri-color heirloom carrots for a colorful burst of crispy roasted carrot flavor.
This recipe is part of our Carrots: A Hot New Trend That's SPRINGING Up series. Check out all the great Food Channel original recipes at this link.
Foodie Byte
For extra crispy fries, arrange oiled veggie sticks in a single layer on a wire baking rack on a baking sheet and oven roast. No need to rotate halfway through baking!
Ingredients
3/4 lb. carrots, peeled, cut into long 1/4-inch thick sticks
1/4 lb. parsnips, trimmed, peeled, cut into 1/4-inch sticks
1/4 lb. beets or purple potatoes, trimmed, peeled, cut into ¼-inch sticks
3 tablespoons olive oil
Kosher salt and black pepper, as needed
1/2 cup prepared yogurt ranch dressing
Sriracha sauce, as needed
Preparation
Preheat oven to 425°F.
In a large bowl, combine carrots and parsnips; toss in 2 tablespoons olive oil. Arrange in a single layer on a large baking sheet lined with parchment paper.
Add beets to bowl; toss lightly in 1 tablespoon olive oil. Transfer to baking sheet with carrots and parsnips; season with salt and pepper.
Roast uncovered for 30 to 40 minutes, or until golden and crisp, flipping halfway through.
Combine yogurt ranch dressing and sriracha sauce to taste.
Serve hot fries with dipping sauce.
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Recipes: Rustic Carrot Pie
- Prep Time:20 minutes
- Cook Time:1 hour
Rustic Carrot Pie is an unexpected dessert--but we figured, if you can have carrot cake, why not carrot pie? Our Food Channel chefs whipped this up, doused it with maple syrup, and left us asking for more. Try it for Easter or anytime you want to showcase the hottest trend in vegetables: carrots!
This recipe is part of our Carrots: A Hot New Trend That's SPRINGING Up series. Check out all the great Food Channel original recipes at this link.
Foodie Byte
You can roughly chop the carrots before boiling, or chop them in a food processor--if you use the later, you may want to reduce your the amount of time they boil.
Ingredients
2 cups chopped carrots
1 can (14 oz.) sweetened condensed milk
1 teaspoon cardamom
1 cup sugar
2 eggs
2 tablespoons maple syrup
9” unbaked pie shell
Optional: Whipped Cream
Preparation
Preheat oven to 400°F.
Bake pie shell for 3-5 minutes in the pan of your choice; we used a 9” iron skillet.
Remove from the oven and set aside.
Place chopped carrots in a medium stove top pot with water to cover and boil until carrots are tender. (Approximately 15 minutes)
Remove carrots from heat, drain and rinse under cold water.
Mash carrots until smooth either by hand or with a food processor.
In a large mixing bowl, combine carrots and sweetened condensed milk and mix until well integrated.
Add sugar, eggs, cardamom and maple syrup to the mixing bowl and continue to mix until color and texture are consistent.
Pour into the partially baked pie shell.
Bake 10 minutes in at 400°F, then reduce heat to 350°F and bake an additional 45 to 50 minutes or until firm.
Remove from heat and let the pie cool completely before serving, lightly top with maple syrup or whipped cream if desired.
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Recipes: Tropical Carrot Cake
- Prep Time:15 minutes
- Cook Time:45 minutes
Tropical Carrot Cake plays off the best part of a carrot cake and takes the carrots into the sweet end of the food spectrum. Combine them with pineapple and macadamia nuts for a truly unusual cake that, well, takes the cake!
This recipe is part of our Carrots: A Hot New Trend That's SPRINGING Up series. Check out all the great Food Channel original recipes at this link.
Foodie Byte
Candied Carrots - shave carrots with vegetable peeler, boil simple syrup (equal parts sugar and water) for 30 minutes or until translucent, cool and sprinkle or toss in sugar to coat. Will hold in an airtight container 2 weeks.
Ingredients
3 cups of grated carrot
1 cup of chopped macadamia nuts
1 ¼ cup of vegetable oil
1 teaspoon of salt
4 eggs
1 teaspoon of ginger
2 cups of flour
2 teaspoons of baking powder
2 cups sugar
Pineapple Cream Cheese Frosting:
2 8oz. packs of cream cheese
4 cups of powdered sugar
2 teaspoons pineapple extract
1 teaspoon vanilla extract
Preparation
Preheat oven to 350°F. Grease two 9” round cake pans.
Finely grate 3 cups worth of carrots and set aside
Chop 1 cup macadamia nuts and set aside
In a mixing bowl, combine vegetable oil, eggs, ginger and sugar, mix until well integrated.
Combine flour, salt and baking powder, and add to the mixing bowl.
Add grated carrots 1 cup at a time, mixing between each cup.
Add macadamia nuts and mix until well integrated.
Once well mixed, pour batter evenly between the two cake pans, each should be approximately half full.
Bake 40 to 45 minutes, or until a tester inserted into the center comes out clean. Allow to cool before frosting.
Pineapple Cream Cheese Frosting:
In a mixing bowl, soften the cream cheese and slowly add in powdered sugar.
Continue adding powdered sugar and mix on high until it is light and peaks.
Add pineapple extract and vanilla extract. Mix for an additional two minutes.
Refrigerate covered until cake is ready to frost. Top with Candied Carrots.
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Recipes: Kentucky Orange
- Prep Time:5 minutes
- Serves:2
Pour a Kentucky Orange and wait for the taste of Spring! It's got ginger ale, carrot juice, and bourbon--what else do you need?
This recipe is part of our Carrots: A Hot New Trend That's SPRINGING Up series. Check out all the great Food Channel original recipes at this link.
Foodie Byte
If you want to punch it up, use half the amount of ginger ale and add an equal amount of sour mix!
Ingredients
Ice
8 ounces carrot juice
4 ounces ginger ale
2 ounces bourbon
Preparation
Fill a cocktail shaker with ice.
Pour in carrot juice, ginger ale, and bourbon, mix well.
Strain off ice and pour into a low ball glass.
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Recipes: Long Island Iced Carrot
- Prep Time:5 minutes
- Serves:2
beverage, carrot juice, easter, gin, green tea, ice, long island iced carrot, simple syrup, spring, tequila, vodka, white rum,
Long Island Iced Carrot is a refreshing way to welcome Spring, with a mix of carrot juice, vodka, rum, tequila, gin and green tea simple syrup.
This recipe is part of our Carrots: A Hot New Trend That's SPRINGING Up series. Check out all the great Food Channel original recipes at this link.
Foodie Byte
Make a non-alcoholic version by mixing the carrot juice with green tea simple syrup, add about an ounce of lemon juice and ice, and enjoy.
Ingredients
Ice
8 ounces carrot juice
1 ounce vodka
1 ounce white rum
1 ounce white tequila
1 ounce gin
4 ounces green tea simple syrup
Preparation
Fill a cocktail shaker with ice.
Pour in carrot juice, vodka, white rum, white tequila, and gin.
Add green tea simple syrup.
Shake until well mixed.
Serve over ice in a highball glass.
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Recipes: Spring Shrub
- Prep Time:5 minutes
- Serves:2
Spring Shrub is a fruity drink that will herald Spring with the taste of carrot, strawberry, and a little gin and Cointreau. What better way to say hello to warmer weather and greener grass?
This recipe is part of our Carrots: A Hot New Trend That's SPRINGING Up series. Check out all the great Food Channel original recipes at this link.
Foodie Byte
Try this drink with a fennel or pineapple shrub syrup for something different!
Ingredients
Ice
4 ounces strawberry shrub syrup
4 ounces carrot juice
1 ounce Cointreau
1 ounce gin
Preparation
Fill a cocktail shaker with ice.
Pour in carrot juice, strawberry shrub syrup, gin and Cointreau.
Stir until well integrated.
Serve over ice in a shrub cocktail glass.
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Articles: Carrots Are Hot!
See What's SPRINGING Up From the Kitchens of The Food Channel
Food News
Carrots are hot!
This versatile vegetable is having a moment. We couldn’t help but notice carrots are turning up everywhere. They are replacing roasted tomatoes in a classic Romesco sauce. We see them in a cast-iron skillet blackened with spices as an unexpected new side, and we see them as a hip, edgy mixer for sophisticated cocktails.
Is there nothing this humble root can’t do? We’ve included a variety of sweet and savory carrot recipes, ranging from salad and side dish, to dessert and on-trend cocktails, in homage to our new favorite ingredient. Our editor is a big fan of the Angel Hair Pasta with Carrot Top Pesto--did you know how delicious a carrot top could be, or even that it was edible? Just save room for one of the great desserts that will have you eating vegetables at every meal! Follow the links to each of the recipes and find your own favorite.
Need a delicious lunch idea that won’t drag you down later in the day; this plant-based protein power bowl recipe makes it easy to eat smart.
Angel Hair Pasta with Carrot Top Pesto
Who knew –we’ve been tossing away the best part of the carrot! Our new favorite pasta pair’s carrot top pesto with delicate angel hair pasta and Parmesan cheese.
Roasted Carrots & Beet Salad with Lemon Vinaigrette
The new salad! We pair roasted carrots & beets with a light lemony vinaigrette and tangy feta cheese for this contemporary salad. No lettuce needed.
Oven Roasted Carrot Fries with Sriracha Ranch Dip
Healthy oven roasted fries layered with big bold flavor- no sacrifices here.
Classic carrot cake with a tropical twist. We added pineapple and macadamia nuts for this delicious variation.
The evolution of pumpkin pie to sweet potato pie and now carrot pie. Sweet and creamy with a hint of cardamom and maple syrup; who could resist!
A little carrot juice goes a long way when mixed with strawberry shrub syrup and a little gin and Cointreau.
Pour a Kentucky Orange and wait for the taste of Spring! It's got ginger ale, carrot juice, and bourbon--what else do you need?
Long Island Iced Carrot is a refreshing way to welcome Spring, with a mix of carrot juice, vodka, rum, tequila, gin and green tea simple syrup.
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Asparagus and Caramelized Onion Tartlets
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Tuesday 22 March 2016
Updated Waldorf Salad Cups
A lighter take on the classic Waldorf Salad served in lettuce leaves so you can eat them with your hands instead of a fork!
I'm really excited to share this recipe for more reasons than one.
First, these lettuce wraps are delicious and easy to make, the chicken can easily be made ahead to pack for lunch throughout the week.
Second, I {heart} Andie Mitchell who's not only my friend, she's also one of the nicest and most inspiring people I've met (you may remember her memoir, It Was Me All Along about her incredible weight loss story, her struggle with overcoming food addiction and learning how to find self-acceptance). Well, now she came out with her first cookbook, Eating In The Middle where she shares her realistic approach to eating "mostly" healthy meals plus "sometimes" foods because life just needs dessert.
The serving size is extremely generous, and I had friends over for lunch when I made this and everyone enjoyed them. I ever so slightly adapted her original recipe by cutting back on the dressing just a touch. Hope you enjoy!
Click Here To See The Full Recipe...
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Monday 21 March 2016
Korean Beef Rice Bowls
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Sunday 20 March 2016
Recipes: Sicilian Tomato Sauce
- Prep Time:5 Minutes
- Cook Time:30 Minutes
- Serves:6
alfred zappala, eggplant parmesan, eszter vajda, food, food channel, gravy, italian food, italy, mediterranean diet, pasta, pasta norma, sauce, sicilian cuisine, sicily, travel, you me and sicily,
This Sicilian Sauce has been passed down from generation to generation on the island of Sicily. Those in-the-know use only the freshest locally grown ingredients, cook the dish in the Sicilian tradition. Now, Alfred Zappala is willing to share his family secret with the rest of us!
Tune in to watch You, Me, and Sicily to see Alfred and Eszter pair this sauce with an eggplant Parmesan dish that is out of this world, here!
Foodie Byte
Ingredients
3-4 garlic cloves crushed
Red pepper flakes
Black pepper
Salt to taste
1 bottle of passata or one large can of tomato sauce
Fresh basil
1 teaspoon of sugar
Olive oil
Preparation
In a skillet drizzle olive oil, garlic, salt, black pepper and red pepper.
Heat until garlic flavor is released and golden brown, no more than two minutes on medium heat. Be careful not to burn the garlic.
Empty bottle of passata or tomato sauce in skillet then rinse half the bottle with water and also add to skillet.
Put the heat on high until the sauce starts to bubble, reduce flame to simmer for 30 minutes.
Add basil to taste (for us the more the better)
Add salt, pepper, sugar or olive oil to taste!
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Recipes: Chicken Saltimbocca
- Prep Time:30 minutes
- Cook Time:20 minutes
- Serves:4
Chicken Saltimbocca is a lovely Italian classic often made with veal. We are seeing it made almost as often using chicken because people love the flavor either way! Give it a try with this easy-to-follow recipe from Frankie Harvey.
Foodie Byte
Ingredients
8 boneless-skinless chicken thigh
16 prosciutto, thinly sliced
16 sage leaves, plus more for frying
4 garlic cloves, minced
Flour, for dredging meat
1 1/2 cups Marsala wine
1/2 cup chicken stock
Butter
Olive oil
Salt
Pepper
Preparation
Open each thigh and gently pound to 1/4” thick.
Season front and back of chicken thighs with salt and pepper.
Insert a sage leaf and then roll snugly.
Lay another sage leaf on top of roll and wrap 2 pieces prosciutto around each thigh encasing the leaf. Use a toothpick to secure ends.
Dredge all sides in flour. Set aside.
In large fry pan, turn pan to medium high to get hot, then reduce to medium heat. Melt 1/2 stick butter and 2 tablespoons olive oil. Swirl pan.
Add thighs, top side down. Cook about 8-10 minutes and flip to other side, cooking about another 8-10 minutes, until juices run clear and they are crispy. Then do each of the sides for a minute or so.
Remove from pan, cover loosely to keep warm. Drain any grease.
In same pan, bring temperature up to high, add garlic, sautéing for a minute or so.
Add Marsala wine and chicken stock to pan to the pan. Stir up bits from the bottom, bring to boil.
Reduce by half. When sauce begins to thicken, whisk in 2 tablespoons butter. Keep warm.
In a small frying pan, melt 2-3 tablespoons of butter. When the butter begins to get frothy, add reserved sage leaves and fry until crisp.
Drain on paper towel and sprinkle with salt.
Garnish chicken with fried sage leaves and drizzle juice around the chicken.
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Saturday 19 March 2016
Skinnytaste Dinner Plan (Week 21)
Hope everyone's having a great weekend! Time seems to be flying by, I can't believe next Sunday is Easter! With that in mind, I planned some meals for the week and I'm leaving the weekend open as I am not sure what I'm making yet.
This is week 21 of sharing my weekly dinner plans. I use The Skinnytaste Meal Planner pictured below to plan my dinners for the week (you can of course use any meal planner).
A 52-week meal planner, food tracker and exercise tracker in one. I've included the Smart Points next to the recipes since I am currently on Weight Watchers. Also, if you have The Skinnytaste Cookbook, and currently on Weight Watchers, I have all the Smart Points listed here for your convenience.
Meal planning is a great way to get organized before heading to the supermarket to get ready for the week! My breakfast is usually something quick like eggs with fruit, a smoothie or avocado toast. We're a family of four, so if a recipe serves more, it's either packed up for everyone's lunch or eaten the next day as leftovers. If you would like to see some of the previous week's dinner plans, click here.
Skinnytaste Dinner Plan (Week 21)
Click Here To See The Full Recipe...
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Recipes: Penne with Pumpkin Sauce
- Serves:4
canned pumpkin, free range chicken broth, garlic powder, lundberg family farms, milk, nutmeg, onion, organic, pacific, parsley, penne, pumpkin sauce, red bell pepper, rotini,
Penne with Pumpkin Sauce gives you a way to warm up and enjoy the comforts of a home cooked meal at least one more time before the weather changes.
Foodie Byte
Ingredients
Preparation
Using a large pan, heat the butter or oil on medium heat.
Add the onion, garlic and pepper and cook until mixed well and the pepper has softened.
Begin to prepare the pasta.
In a blender, add the pumpkin, chicken broth, water and milk.
Blend well.
Add the mixture to the pan and stir in the remaining ingredients.
Use a whisk to keep the sauce smooth.
Once the sauce has began to boil and thicken, add the cooked pasta and combine gently.
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Friday 18 March 2016
Recipes: Bacon Wrapped Venison with Seasoned Potatoes
- Prep Time:10 Minutes
- Cook Time:20 Minutes
- Serves:1
bacon wrapped, cooking, easy, food channel, grilled romaine, hunter’s cooking, outdoor sportsman, potato, recipe, shawn bailey, venison, wild game,
On today’s menu is bacon wrapped venison; it’s stuffed with goodness and served with a side of grilled romaine and seasoned potatoes.
Not only is this recipe a great outdoor meal, but venison has less cholesterol than turkey and chicken and is low in saturated fats.
To see the debut episode of Game On and for more outdoor cooking tips, head over to the full video, here.
Foodie Byte
Ingredients
Venison back strap or venison steak at least 1-inch thick
1 apple
1 clove of garlic
Jalapeno peppers
Apple smoked (or other flavor) bacon
Salt and pepper
Preparation
Start with a venison back strap or steak.
Cut back strap into 1 inch thick steaks.
Butterfly the steaks by cutting them long-ways 90% of the way through. Open the steak (the butterfly wings). Season with salt and pepper.
Slice apple into thin strips about a ¼ wide; almost so you can see through them.
Slice a jalapeno pepper long-ways, use a spoon to remove the veins and seeds. If you like lots of heat keep the veins and seeds. Slice the jalapeno into thin strips.
Dice or slice a glove of garlic.
Take an apple slice, a jalapeno slice, and some garlic and put it on the open venison steak, then fold the butterfly steak over the apple, garlic, and jalapeno locking the goodness inside the steak.
Take a slice of bacon and wrap it around the steak so it covers it completely, like the stripes on a barber pole. If the bacon wants to unwrap secure it with a toothpick.
Place the bacon wrapped venison on a pre-heated skillet (burner set medium to medium-high). Consider the steak to have four sides and when the bacon is crisp on one side roll it over to the next side. Roll the steak in the direction that you wrapped the bacon to keep the bacon from falling off the steak.
When the bacon is crisp on all four sides remove the steak and let it rest for 5 minutes. The venison should be cooked perfectly to medium once the bacon is crisp on all sides. This will leave the venison tender and juicy as the bacon will not only add some fat, but add flavor as well.
For the potatoes, simply slice in half, cover with olive oil and season. Cook at 400 degrees for 20 minutes. Serve with sour cream and garnish.
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Recipes: Easy Eggplant Parmesan
- Prep Time:10 Minutes
- Cook Time:60 Minutes
- Serves:4
eggplant parmesan, eszter vajda, food channel, gravy, italian food, italy, mediterranean diet, pasta, pasta norma, sauce, sicilian cuisine, sicily, travel, you me and sicily,
Eggplant Parmesan is an Italian classic, so it follows that on the island of Sicily this classic dish is popular. Eszter Vajda, from You, Me, and Sicily, shares her version, using only the freshest local ingredients.
This recipe is even better if you cover it in a Sicilian tomato sauce. Luckily, Alfred, from You, Me, and Sicily, was kind enough to share his family recipe with The Food Channel, here.
Eszter and Alfred combine this dish with the Sicilian sauce to create a wonder entree that anyone can enjoy. To see the full video, simply follow the link, here.
Foodie Byte
Ingredients
3 medium male (no seeds) eggplants
Pasta sauce
Parmesan cheese
Olive oil
Preparation
Slice eggplants to no more than 1/4-inch thick.
Drizzle olive oil on cookie sheet place eggplants on sheet then sprinkle with olive oil.
Bake on 400 F degrees for 30 minutes or until fork soft and remove from oven.
Ladle sauce on bottom of baking or ceramic pan
Place first level of eggplant, ladle sauce liberally and sprinkle cheese on top.
Add next level of baked eggplant and cover with sauce and cheese
Bake for 35-45 minutes and enjoy.
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