Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Canyon Ranch 1000 Island Dressing

 Traditionally I would post a food or drink recipe, however. Today I think it is important to focus on condiment. I mean you can make all the recipes in the world, but without that BAM! factor of a glaze or dressing it just wouldn’t be the same. Thank you Canyon Ranch!

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“Thousand Island dressing is versatile in any number of ways:  Use it as a dip for raw vegetables, as a salad dressing, or spread it on sandwiches or burgers. With our low-calorie version you can enjoy it often, but be careful with commercial varieties. Some of them pack in a whopping 120 calories for 2 tablespoons For a dairy-free rendition, omit the yogurt and double the amount of fat-free mayonnaise.”

 

Ingredients
  • 1/2 cup non-fat plain yogurt
  • 1/2 cup fat-free mayonnaise
  • 1/2 cup chili sauce
  • 1/4 cup sweet pickle relish
  • 1/4 teaspoon salt
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon sugar
  • 1/8 teaspoon freshly ground
  • black pepper
  • fresh lemon juice to taste
Directions
  1. Combine all the ingredients in a bowl and mix thoroughly.
  2. It will keep, tightly covered, in the refrigerator for 1 week.


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Grilled Salmon Salad with Arils and Walnut Vinaigrette

This recipe is courtesy of POM Council. It’s a fun little summer recipe, not only do you get your yummy greens but you get your protein as well. This will make an excellent lunch after a long work morning, get those omega-3’s in!
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Ingredients
Walnut Vinaigrette:
  • 3/4 cup pomegranate juice
  • 1/4 cup orange juice
  • 1/4 cup lime juice
  • 1/4 cup water
  • 3/4 cup walnut oil
Salad
  • 3 cups mixed seasonal vegetables (carrots, celery, red onion, peppers, spinach, etc.)
  • 1/2 cup pomegranate arils
Glazed Salmon
  • 6 6-oz. wild salmon fillets
  • 1 cup orange juice
  • 1/2 cup lemon juice
  • 1/2 cup lime juice
  • 1 cup canola oil
  • 1/4 cup jerk spice
  • 1/2 cup Thai sweet chili sauce
Directions
  1. Make the dressing by combining the pomegranate juice with 1/4 cup each of orange juice, lime juice and water. Slowly whisk in the oil. Use to dress the veggies.
  2. Prep the salad vegetables. Thinly slice the seasonal vegetables. Toss the vegetables with just enough vinaigrette to lightly coat. Set aside.
  3. Prep the salmon. Combine the orange juice, lemon juice and lime juice with the canola oil, jerk spice and Thai sweet chili sauce. Mix well. Place the salmon and the glaze mixture in a casserole dish, and allow it to marinate for 2 hours prior to cooking.
  4. Heat grill to medium-high heat. Remove the salmon from the marinade, and grill them for 4 to 5 minutes on each side.
  5. Assemble your salad by plating vegetables on 6 dinner plates, then top them with the salmon. Drizzle some of the vinaigrette over the salmon, and garnish with fresh pomegranate arils


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Biggest Loser BBQ Pulled Pork Sandwiches

Don’t let the name fool you, after this delicious entree you will feel like the biggest winner! Special thanks to spaindex and Biggest Loser Resort.

 

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Ingredients
  • 1 1/2 teaspoons whole-grain oat flour
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon salt
  • Pinch of black pepper
  • 1/2 pound pork tenderloin, cut into 3/4″ cubes
  • 1 teaspoon extra-virgin olive oil
  • 1/3 cup orange juice, preferably fresh-squeezed
  • 1/3 cup white vinegar
  • 1 tablespoon hickory smoke flavoring
  • 1 tablespoon barbecue sauce (7 grams carbs or less per 2 tablespoons ), or more to taste
  • 1/2 cup onion strips (optional)
  • 2 whole-grain or whole-wheat hamburger buns
Directions
  1. In a medium resealable plastic bag, combine the flour, garlic powder, salt, and pepper. Add the pork. Seal the bag and shake to evenly coat the cubes. Refrigerate for at least 15 minutes.
  2. Preheat a medium nonstick saucepan over medium-high heat until it is hot enough for a spritz of water to sizzle on it. Add the oil. Scatter the pork cubes into the pan. Cook, turning as needed, for about 5 minutes, or until pork is browned on all sides.
  3. Reduce the heat to medium. Add the orange juice, vinegar, and smoke flavoring. When the mixture comes to a boil, reduce the heat to low so the mixture simmers.
  4. Cover the pan. Cook, stirring occasionally, for 1 hour, or until the pork is very tender.
  5. With a wooden spoon, shred the pork pieces and mix in the barbecue sauce.
  6. If the onion is desired, 5 minutes before serving, coat a small nonstick skillet with olive oil spray. Set over medium heat. Add the onion. Cook, stirring occasionally, for about 5 minutes, or until tender.
  7. Meanwhile, place the bun halves, cut sides down, in a medium nonstick skillet set over medium heat. Cook for 3 to 5 minutes, or until toasted. Place the bun bottoms on serving plates.
  8. Spoon half of the pork mixture onto each bun bottom. Top with onion and additional barbecue sauce if desired. Cover with the bun tops.
  9. Serve your barbeque pork sandwich immediately.


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Cinnamon Banana Chips

How does that name not sound appealing? Besides the name the best part is there is only 3 ingredients in it, and 2 of them are in the name of the recipe! There is an aha moment for you. Thank you spaindex.com for this gem!

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Steer clear of purchased banana chips which are usually coated in sugar (for a fruit already sweet on its own!) and preservatives.  Instead, try this simple recipe for Cinnamon Banana Chips.  They are great way to satisfy sweet and crunchy cravings at the same time.  Bananas pack an energy punch and sustain your blood sugar, and they are officially recognized by the FDA for being high in potassium and low in salt,  which helps to lower blood pressure and protect against heart attack and stroke.

 

Ingredients
  • 3 bananas
  • 1 lemon, juiced
  • 1 teaspoon cinnamon
Method
  1. Preheat oven to 200 degrees F
  2. Slice bananas thinly and arrange on a parchment lined baking sheet
  3. Drizzle banana slices with lemon juice and sprinkle with cinnamon
  4. Bake for approximately 1 hour, checking frequently for crispness. Remove when chips are crisp, which may take less than or more than 1 hour depending on your oven


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Strawberry Shortcake

I must really have a sweet tooth, because it is all I have been thinking about lately. This easy to make recipe is surely one for a nice picnic or if you just have a sweet tooth like yours truly. Thank you Red Mountain Resort for creating this perfection!

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Ingredients

  • ‍1 cup strawberries, sliced
  • 6 tsp. sugar
  • 1 each egg
  • ½ tsp. kosher salt
  • ½ cup sugar
  • 1 tbsp. baking powder
  • 5 tbsp. canola oil
  • ½ tsp. cinnamon
  • 1 tsp. lemon zest
  • ½ cup 2% milk
  • 2 ¼ cup all purpose flour
  • 1 tbsp. lemon juice
  • 6 tbs. whipped cream

Directions

  1. Combine sliced strawberries and sugar. Mix well and allow to rest for at least 30 minutes. The mixture should become very juicy.
  2. Preheat conventional oven to º350 F.
  3. Whisk the egg, sugar, lemon juice and oil together in a bowl.
  4. In a separate bowl, mix the lemon zest and dry ingredients and stir until well mixed.
  5. Slowly add the dry ingredients into the liquid ingredients (egg, sugar, lemon juice and oil) and mix to create a thick dough.
  6. Add the milk and mix well.
  7. Lightly grease a baking pan, drop 3 tablespoon size mounds on the baking sheet, 2 inches apart.
  8. Bake at º350 for 12-15 minutes. Let cool for 15 minutes.
  9. Prepare the whip cream.
  10. Place bottom half of the shortcake on plate.
  11. Top with sliced strawberries, some of the juice from the strawberry/sugar mixture, and whipped cream.
  12. Top with the other half of the shortcake and enjoy.


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Simple Shrimp Tacos, Ranch-Style

I am beyond excited as I just booked our tickets to Rancho La Puerta for this summer.  If you haven’t seen my segment on this property watch  my PBS show Senior Moments (It’s the last segment) I have been there twice before and trust me…the food is amazing!!  Here is a recipe for their yummy Shrimp Tacos.
By Kathryn B.

“Simple” doesn’t refer to the shrimps’ IQ, but to the quick and easy marinade that gives these tacos their distinctive south-of-the-border flavor.  The perfect light meal for late, warm Spring days.  “Mexican” oregano is available in most markets’ Hispanic foods section.

Makes about 12 tacos.

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Ingredients:

    • 1 ½ lbs clean shrimp (each about 2 inches long)
    • 1 clove garlic, minced
    • 1 tb fresh lime or lemon juice
    • 1 tsp Mexican oregano
    • 1 tsp sea salt
    • ½ tsp fresh ground black pepper
    • 1 tsp olive oil
    • 12 warm tortillas
    • Avocado (optional)

Directions:

Peel, de-vein and butterfly shrimp. Place in ceramic or glass bowl with all other ingredients, mixed well. Cover, refrigerate and allow to marinate for an hour. Preheat grill and cook shrimp 1-2 minutes per side. Quickly warm tortillas on a non-oiled, flat stove-top cast-iron grill or pan (comal). This is an important step toward authenticity (in Mexico, tortillas are seldom if ever warmed in a microwave or wrapped in foil in the oven). Place shrimp in tortillas and top with any manner of favorite toppings, including shredded green cabbage, salsa, chopped white onion and cilantro, etc.

For more interesting content from Kathryn visit here http://www.rancholapuerta.com/author/katerancho/


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Chef Spotlight – Amie Valpone

amievalpone1Amie Valpone, HHC, AADP is the author of the best-selling cookbook, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation & Reset Your Body and the Editor-in-Chief of TheHealthyApple.com; she is a Manhattan Celebrity Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer, Writer and Motivational Speaker specializing in simple gluten-free, soy-free and dairy-free ‘Clean Eating’ recipes.  Amie recently healed herself from a decade of chronic pain including Lyme Disease, Polycystic Ovarian Syndrome, Hypothyroidism, Adrenal Fatigue, Leaky Gut, Heavy Metals and much more exhausting thousands of doctors in the country and Mayo Clinic; she shares her story of how Clean Eating and Detox saved her life and inspires you to Clean up your food, too.

Amie lives in Manhattan, NYC where she cooks for a variety of clients including celebrities and people with busy lifestyles who enjoy healthy, organic, whole foods. Amie’s work appears on Martha Stewart, ABC News, Fox News Health, WebMD, The Huffington Post, The Food Network, Glamour Magazine, Clean Eating Magazine, SELF Magazine, Prevention Magazine, PBS and many others. Visit Amie on Facebook, Twitter, Instagram, Google Plus and Pinterest @TheHealthyApple.

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“I’m excited to announce the launch of my cookbook, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body! This book is filled with over 200 detox-approved plant-based recipes free of gluten, dairy, soy, refined sugar, eggs, corn and processed ingredients.”

Recipes: