BBQ CROSS CUT BEEF SHANKS

I had a few cross cut beef shanks buried in the freezer so I hunted for a recipe on the Internet--isn't that the best?  Just enter, "cross cut beef shanks recipe", and voila, hundreds of recipes to choose from.

But, I pretty much did my own thing and put them in a heavy pot, added chopped onion, and poured barbecue sauce on top, cooking it slow at 250 for six hours.  Excellent.

Houston's Cole Slaw Recipe?

My favorite Cole slaw ever is the sweet and crunchy slaw at Houston's Restaurant.  There are several websites which swear this recipe replicates the slaw perfectly.  I beg to differ.  It was good, but not Houston's Restaurant good.  So, if you have any ideas how to make this good Cole slaw into great please leave a comment!

Yield: 8 -10 servings.

5 C. Chopped Cabbage about 1/4″x1/4″ (not shredded)
1 C. Chopped Parsley Tops (medium – small pieces should not be larger than the cabbage pieces)
1/4 C. Chopped Green Onion Tops ( use just the tops )
1/4 tsp. Salt

Blend and stir first three ingredients add salt and stir well, set aside.

Cole Slaw Dressing (I only used half)

1/4 C. Mayonnaise
1/2 C. Sour Cream
1 Tbs. Honey Mustard
1 1/2 tsp. White Vinegar
1/4 tsp. Salt
1/2 tsp. Sugar

Mix all ingredients very well and pour over cabbage mixture. Fold in dressing (I only used half) so all is coated. May be served immediately or will keep in refrigerator the next day.

LATIN BAKED CHICKEN - Cooking Light

Super easy and you probably have the ingredients on hand (which is always a plus).  However, I did make a substitution.  I was at Sprouts and they didn't have any chipotle chiles (can you believe it?) and no adobo sauce so I substituted with a chipotle chile sauce found in the tabasco area.  It worked (good thing because it was way too hot to go to another grocery store in search of chipotles and adobo sauce).

Also, this was good cold the next day (don't you just love cold chicken?)

Yield: 4 servings (serving size: 2 chicken thighs)

Ingredients

• The 5 Ingredients
• 1/4  cup  fresh lime juice
• 3  tablespoons  less-sodium soy sauce
• 2  tablespoons  honey
• 2  tablespoons  minced chipotle chile in adobo sauce
• 8  (4-ounce) bone-in chicken thighs, skinned

Preparation

Directions: Preheat oven to 400°. Combine lime juice, soy sauce, 2 tablespoons honey, and chipotle in a large bowl. Add chicken, and toss well to coat. Let stand for 10 minutes at room temperature. Arrange the chicken on a broiler pan coated with cooking spray (this is a must because, otherwise, the sugar in the honey will leave a lovely glaze on your baking dish), reserving marinade. Bake at 400° for 15 minutes. Place reserved marinade in a blender, and process until smooth (I didn't do this and it was fine, you be the judge). Place pureed marinade in a small saucepan. Bring to a boil, and cook 3 minutes. Brush chicken with half of cooked sauce; return to oven and bake an additional for 10 minutes. Brush chicken with remaining sauce; bake an additional 10 minutes or until a thermometer registers 165°.

Nutritional Information

Calories:

316

Fat:

9g (sat 2.3g,mono 2.8g,poly 2.2g)

Protein:

45.3g

Carbohydrate:

11.9g

Fiber:

0.8g

Cholesterol:

188mg

Iron:

2.8mg

Sodium:

677mg

Calcium:

28mg

SUMMER VEGETABLE FRITTATA - Cooking Light

A frittata without cheese?  Hmmmm.  But it was excellent.  Of course, since this recipe is from Cooking Light magazine (June 2010), calories must be reduced so the cheese was sacrificed.  My usual frittata recipe (which I haven't made in years) calls for two types of cheese which is why it's so yummy.

The zucchini (fresh from the garden!) and red bell peppers are perfect but you could easily substitute asparagus and call it a Spring Vegetable Frittata or chopped potatoes and broccoli would be divine. So there are lots of veggie variations you can come up with and you probably won't go wrong.  Also, if you care, two wedges equals 6 Weight Watcher points (hooray!)

Yield: 4 servings (serving size: 2 wedges)

Ingredients

• 1 1/2  tablespoons  olive oil
• 1  cup  diced zucchini
• 1/2  cup  chopped red bell pepper
• 1/3  cup  chopped onion
• 1  tablespoon  chopped fresh thyme
• 1/2  teaspoon  salt, divided
• 1/4  teaspoon  freshly ground black pepper, divided
• 2  garlic cloves, minced
• 1/2  cup  chopped seeded tomato
• 9  large eggs

Preparation

1. Heat olive oil in a 10-inch nonstick broiler-proof skillet over medium heat. Add zucchini, bell pepper, onion, thyme, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and garlic. Cover and cook 7 minutes or until vegetables are tender, stirring occasionally. Stir in tomato. Cook, uncovered, for 5 minutes or until liquid evaporates.

2. Combine eggs, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper in a medium bowl; stir with a whisk until frothy. Pour egg mixture into pan over vegetables, stirring gently. Cover, reduce heat, and cook 15 minutes or until almost set in the center.

3. Preheat broiler.

4. Broil frittata 3 minutes or until set. Invert onto a serving platter; cut into 8 wedges (2 wedges per person).  

Nutritional Information

Calories:

227

Fat:

16.4g (sat 4.2g,mono 8g,poly 2.1g)

Protein:

15.1g

Carbohydrate:

5.5g

Fiber:

1.1g

Cholesterol:

476mg

Iron:

2.4mg

Sodium:

458mg

Calcium:

80 mg

PRETTY WORDS

Here are a few pretty words that I love to hear, read, or say:

Couture
Superlative
Upgrade
Effortless
Superfluous

Anticipate
Bliss
Tuileries
Cheerio
Spot-on
Hooray
Dreamy
Bespoke

Do you have any favorite words?

Photo - Ireland, 2004