Bewitching Halloween Video and Recipes!

No Comments | Written on October 1, 2010 at 5:00 am , by Kristina Vanni

We have some frightening, disgusting, and gruesome suprises for you this Halloween on Better Recipes!  Stay tuned for special holiday pages such as our “Top 10 Gross Halloween Recipes,” “How to Roast Pumpkin Seeds,” “How to Make Halloween Treats,” and “Top 10 Easy Halloween Recipes.”

WITCHES BROOMS

Hot dogs wrapped in refrigerated bread sticks resemble brooms when sliced at one end.

Ingredients:

• 1 tube refrigerated breadstick dough
• 12 beef or turkey franks

Directions:

Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper. Lay franks on a cutting board. On one side of the frank, come in 2 1/2 inches in from the end and make two cuts lengthwise to the end of the frank so that you have three equal strands, turn the frank on its side and repeat the two cuts so that you have a total of nine strands still connected to the frank. These will be the bristles of the broom. Using a strand of the breadstick dough, wrap the uncut end of the frank and press the dough together around it so that the dough is blended around the frank. This is the handle of the broomstick. Place the brooms (wrapped franks) on the cookie sheet and bake 11 to 15 minutes until the dough is golden brown. Serve warm and enjoy.

Number of Servings: 12 

WITCHES BREW

A floating hand, made with frozen raspberries, cranberry juice and gelatin, makes for a scary punch. Float the “hand” in a mixture of ginger ale and sparkling apple cider.

Ingredients:

• 1 (10 ounce) package frozen raspberries, thawed
• 2 1/2 cups cranberry juice
• 2 envelopes unflavored gelatin
• 2 liters ginger ale
• 2 liters sparkling apple cider (non-alcoholic)
• 6 gummi snakes candy

Directions:

To make the frozen hand: Wash and rinse the outside of a latex dish-washing glove. Turn glove inside out and set aside. In a 4 cup measuring cup, combine the thawed raspberries and cranberry juice. Pour 2 cups of the raspberry mixture into a small saucepan. Sprinkle the gelatin over and let stand 2 minutes. Warm over low heat, stirring constantly, just until gelatin dissolves. Mix back into the reserved raspberry mixture in the measuring cup. Pour raspberry mixture into the inverted glove. Gather up the top of the glove and tie securely with kitchen twine. Freeze until solid, or several days if possible. To serve: Carefully cut latex glove away from frozen hand. Place frozen hand, palm side up, leaning against side of a large punch bowl. Pour in ginger ale and sparkling cider. Garnish with gummy snakes.

Number of Servings: 16

Napa Valley Wines and Appetizers

5 Comments | Written on September 2, 2010 at 5:00 am , by Kristina Vanni

Labor Day is right around the corner and summer is winding down. If you are entertaining this weekend for an end of summer get-together, these wines and appetizers are all you need to get the party started!  I recently visited some friends in Napa Valley and sipped a few wines from  The Terraces at Quarry Vineyard.  This unique winery produces small, handcrafted lots of Cabernet Sauvignon and Zinfandel.  The property is also filled with gorgeous fruit trees and there is even an old root cellar where they have been aging their own balsamic vinegar for 13 years!  Check out this photo gallery on our Facebook page for more gorgeous shots from Napa!

This weekend, open up a bottle of your favorite wine and make a few simple appetizers.  It is amazing how using just a few quality ingredients you can create mouth-watering cuisine.  Here are a few recipes to try!

PROSCIUTTO-WRAPPED MELON AND BREADSTICKS

These are popular and classic appetizers that I never tire of, and everyone always loves them.  There is really no recipe, and they look so colorful and beautiful on a platter, and served with a good wine.

Best prosciutto you can find

Slices of cantaloupe and honeydew

Best crispy breadsticks you can find

Cracked pepper (optional)

Good balsamic vinegar (optional)

Simply wrap pieces of prosciutto around slices of cantaloupe and honeydew melons, and around breadsticks.  Arrange attractively on a platter.  Some people love cracked pepper on top, and drizzled with balsamic vinegar.  It’s up to you!

BITE-SIZED BOCCONCINI APPETIZERS

These one-bite appetizers are always a hit.  They are so easy to make and can be prepared ahead of party time and refrigerated.  If desired, you can buy the marinated bocconcini which already have oil on them, so you won’t even need to brush them with extra olive oil.  Either way, your guests will love them!

Fresh water-packed mozzarella balls (bocconcini)

Fresh basil leaves

Cherry tomatoes

Olive oil for brushing

Coarse salt

Freshly ground black pepper

You can make as many as desired.  Using a small toothpick, simply skewer on one piece each of bocconcini, basil leaf, and cherry tomato.  If not using the already marinated cheese balls, brush each with olive oil.  Sprinkle each lightly with coarse salt and cracked pepper.  Serve immediately, or cover and refrigerate until party time.

Bikini Week – Day Five: TGIF!

2 Comments | Written on June 25, 2010 at 5:00 am , by Kristina Vanni

It’s not only day five of Bikini Week, but it’s also Friday, and you know what that means – TGIF!  This special edition of “Think Grilling It’s Friday” is tailor made for the health conscious angle of Bikini Week.  Grilling doesn’t have to mean high-fat indulgences and an outdoor celebration doesn’t mean you have to blow your summer slimdown.  You can enjoy a fiesta of flavor with these Portobello Mushroom Fajitas and even sip a “Skinny” Margarita made with a bottle of wine instead of the diet-busting hard alcohol.

PORTOBELLO MUSHROOM FAJITAS

3 Tablespoons lime juice

1 Tablespoon olive oil

2 large garlic cloves, minced

1/2 teaspoon ground cumin

1/4 teaspoon dried oregano, crushed

3 Tablespoons water

10 ounces fresh portobello mushrooms

1 medium red, green, or yellow sweet bell pepper, cut into strips

4 green onions, cut into 1-1/2-inch pieces

Six 7-inch flour tortillas

Lime wedges (optional)

1.  Combine the lime juice, oil, garlic, cumin, oregano, and water in a large bowl.  Wipe mushrooms with a clean, damp cloth or rinse lightly and pat dry with paper towels.  Remove stems and discard; slice caps 1/4-inch thick.

2.  Place mushrooms, pepper, and green onions in bowl with lime juice mixture; toss to coat.  Cover and marinate at room temperature for 15-30 minutes.

3.  Grill vegetables on an oiled vegetable grilling tray for 8-10 minutes on a medium-hot grill over direct heat until vegetables are tender and lightly golden, turning once and brushing generously with marinade.  Wrap tortillas in foil and place on grill until warm, about 3 minutes.

4.  To serve, spoon mushroom mixture onto tortillas; roll up.  Serve with lime wedges to squeeze onto mixture.  Lime wedges can also be grilled, if desired.  Serves 6.

Nutrition information per serving:  156 cal.; 5 g total fat (1 g saturated); 0 mg cholesterol; 169 g sodium; 24 g carbo; 1 g fiber; 4 g protein

If desired, serve with salsa, light or fat free sour cream, and/or chopped cilantro, or other favorite condiments.

SKINNY MARGARITAS

Lime wedges

Kosher salt

1 bottle Sutter Home Pinot Grigio

12 ounce can frozen limeade concentrate

Moisten the rim of margarita glasses with a lime wedge and dip in kosher salt.  In a pitcher, mix the Pinot Grigio and limeade concentrate.  Pour into prepared margarita glasses and garnish with lime wedge.

Did you read all five days of Bikini Week?  If not, catch up now!

Monday – Pack a Lunch

Tuesday – Portion Distortion

Wednesday – Snack Time

Thursday – Nice Buns

Looking for more great grilling recipes?  Check out other TGIF blogs!  Don’t forget to come back every Friday all summer long for great grilling recipes!

Beer Can Chicken

Grilled Corn

Martini Steaks with a Twist

TGIF – Grilling With A “Twist!”

1 Comment | Written on June 18, 2010 at 5:00 am , by Kristina Vanni

This week for TGIF, I wanted to showcase an upscale grilled recipe.  Return to the elegance of a bygone era with a perfectly grilled steak redolent of favorite martini flavors.  Make it an event with a pitcher of classic dry martinis and play a little Frank Sinatra or Michael Buble in the background.

GRILLED MARTINI STEAKS WITH A TWIST

1/4 cup finely chopped green onion

1/4 cup gin

1 Tablespoon olive oil

1 teaspoon finely shredded lemon peel

4 boneless beef top sirloin steaks, cut 1-inch thick (about 2 pounds total)

1 teaspoon tricolor peppercorns, crushed

Salt

Whole or sliced pimiento stuffed green olives

Lemon twists

1.  In a bowl combine the green onion, gin, and olive oil.  Place the steaks in a plastic bag set in a shallow dish.  Add marinade; seal bag and turn to coat steaks with marinade.  Refrigerate for 30 minutes.

2.  Drain steaks, discarding marinade.  Press the crushed peppercorns onto both sides of the steaks.

3.  Grill the steaks over direct, medium-hot heat to desired doneness, turning once.  Allow 8-12 minutes for medium-rare, and 12-15 minutes for medium.  Season to taste with salt.

4.  To serve, garnish steaks with olives and twists of lemon.  Serves 4.

Nutrition information per serving:  416 cal.; 24 g total fat (10 sat.fat); 134 g cholesterol; 237 mg sodium; 0 g carbo.; 0 g fiber; 45 g protein

CLASSIC DRY MARTINI (click here to view and print recipe)

Ice cubes

8 ounces gin or vodka (1 cup)

1 ounce dry vermouth (2 tablespoons)

Pimiento-stuffed olives or lemon peel twists

Place ice cubes in a martini shaker. Add vodka and vermouth; shake. Strain into four chilled martini glasses. If desired, skewer olives or lemon twists on cocktail picks and place in drinks.  Serves 4.

140 calories per martini.

Have you been keeping up with our TGIF “Think Grilling It’s Friday” recipes?  If not, here is what you missed.  Be sure to read “The Daily Dish” every Friday until Labor Day for new and creative ways to grill your favorite foods.

Beer Can Chicken On The Grill

Grilled Corn

Memorial Day Refreshments

No Comments | Written on May 26, 2010 at 5:00 am , by Kristina Vanni

Everyone is firing up the grill for Memorial Day, but what will you be drinking with those burgers and dogs?  This Mint Iced Tea is sweet, cool and refreshing.  I make pitcher after pitcher all summer long!

Mint always reminds me that Spring is here, since it is the first thing to pop up in a garden after cold winter days.  The very smell of mint is refreshing and soothing.  It can be expensive in those little plastic containers from stores, but growing your own only costs pennies.  Mint will return like an old friend every Spring and grows like a weed, so you can always have it in abundance.  It is said that the soothing qualities of peppermint tea aid digestion.  Those little after-dinner mints are given away at restaurants for a reason!  Mint also contains vitamins C and A.  Don’t just use it for making tea; it is wonderful in main dishes and pairs especially well with lamb.

FRESH MINT SWEET ICED TEA

12 cups water

6 tea bags (use tea that is not flavored; I just use plain Lipton tea bags)

1 cup fresh peppermint leaves

3/4 cup granulated sugar

2 cups water

Garnish: lemon slices

mint sprigs

1.  Bring the 12 cups of water just barely to a boil in a large saucepan or Dutch oven.  Remove from heat and add tea bags.  Let stand until cool; remove tea bags.

2.  While tea is cooling prepare mint syrup:  Place the mint, sugar, and 2 cups water in a small saucepan.  Heat to boiling, then reduce heat and simmer for 10 minutes.  Cool completely.

3.  Strain the sugar syrup into the cooled tea; refrigerate until cold.  Pour cold tea into tall glasses with ice.  Garnish with lemon slices and mint sprigs, if desired. Makes about 18 glasses.

Sunrise Smoothie

5 Comments | Written on May 18, 2010 at 5:00 am , by Kristina Vanni

Rise and shine!

This recipe is a nutritious way to start the day and has an intriguing twist.  It combines peaches, yogurt, orange juice, and, get this, baby-food! A jar of pureed carrots adds color, a hint of sweetness, not to mention a healthy boost.  The smoothie looks like a bright orange sunrise!

SUNRISE SMOOTHIE  (click here to view and print recipe)

1 (6 ounce) jar pureed carrots (baby food)

1 cup peeled and diced fresh or frozen peaches or apricots

1 (6 ounce) container low-fat vanilla yogurt

2 cups orange juice

Place baby food and peaches or apricots in a blender; pulse until fruit is chopped. Add yogurt and orange juice; puree until smooth.

Guy Fieri Loves Better Recipes!

2 Comments | Written on May 11, 2010 at 5:00 am , by Kristina Vanni

…And Better Recipes loves Guy Fieri!

I have known Guy ever since the Pork Contest at the Food Network Wine and Food Festival last fall in New York.  He is always so warm and welcoming, and I recently met up with him again at the Home and Housewares Show in Chicago where he was debuting his new line of “Knuckle Sandwich” knives from Ergo Chef.  Then just a few weeks later, we chatted it up at the Disneyland Food and Wine Festival.  Check out this video interview with Guy where he tells us all about his new products and his secret to staying healthy and energized while on the road!

MINUTE TO WIN IT “60 Second Smoothie”

4 cups sliced fresh strawberries
1 medium banana, sliced
1 6-ounce carton vanilla low-fat yogurt
1 cup ice cubes
1 kiwifruit, peeled and sliced (optional)

In a blender, combine strawberries, banana, and yogurt; cover and blend until smooth. With blender running, add ice cubes, one at a time, through hole in the lid; blend until smooth. Pour into 8 small glasses. If desired, garnish with kiwifruit; serve immediately. Makes 8 (about 1/2-cup) servings.

Calories 54, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 1 mg, Sodium 15 mg, Carbohydrate 12 g, Fiber 2 g, Protein 2 g. Exchanges: Fruit 1.

(Recipe and photo from Diabetic Living)

 

Breakfast On The Go!

No Comments | Written on May 10, 2010 at 5:00 am , by Kristina Vanni

It’s another Monday morning, busy as usual.  I need a healthy start to the week, not to mention a nice java boost.  Yet again, it’s Better Recipes to the rescue!

Better Recipes member “tyxe” says:

“I made up this recipe to use up leftover brewed coffee. I hated to waste half a pot so I let it cool and used it as the starting point for this recipe. Now it’s a standard breakfast on the go.”

I love it!  Convenient, budget friendly and delicious.  Now all you need is to grab your keys, this fantastic smoothie, and you are out the door!

MOCHA-NANA SMOOTHIE (click here to view and print recipe)

1 medium banana, fully ripe

1 cup cold brewed coffee

1 cup chocolate soy milk

1 (6 ounce) container low-fat vanilla yogurt

Cut banana into one inch chunks and place in blender. Add coffee and puree until smooth. Add remaining ingredients and whirl until smooth and creamy. Add more coffee or soy milk to adjust consistency if desired. Makes 2 servings

Feliz Cinco de Mayo!

2 Comments | Written on May 5, 2010 at 5:00 am , by Kristina Vanni

Buenos Dias Better Recipes!  Celebrate Cinco de Mayo with fresh and easy authentic Mexican recipes.  Let’s take a trip south of the border to experience Mexican food and drinks at its best!

SHRIMP CEVICHE TOSTADAS

1 pound cooked shrimp, chopped

1/3 cup lime juice

3 Tablespoons olive oil

1 serrano chile, finely chopped

1 teaspoon honey

1/4 cup red onion, finely chopped

2 Tablespoons cilantro, finely chopped

salt and pepper, to taste

1 avocado,  sliced

6-8 tostadas

1.  In a large bowl, mix lime juice, olive oil, chile, honey, onion, cilantro, salt and pepper until honey dissolves.

2.  Add the shrimp to the marinade and let the flavors blend together in the fridge for about half an hour.

3.  Spoon shrimp onto tostadas and top with avocado.

TAMARIND MARGARITA

Salt rim:

3 Tablespoons kosher salt

1 teaspoon chile powder

1 teaspoon finely grated lime zest

Margarita:

1 cup ice

4 ounces tequila

3 ounces tamarind nectar

1 ounce triple sec

For the salt mixture:

Combine salt, chile powder and lime zest in a bowl.  Moisten the rims of two chilled margarita glasses and dip into the salt mixture to coat all around the rims.

For the margarita:

Place the ice, tequila, tamarind nectar and triple sec in a blender and blend until smooth.  Pour into chilled, garnished glasses.

Looking to learn more about the delicious and diverse cuisine of Mexico?  Check out the Festival Gourmet held every year in Puerto Vallarta!  This festival has become an annual tradition to promote the great and innovative gastronomy of Mexico, with a special emphasis on a friendly and creative exchange between grand masters of the art of cooking and young talents from all over the world.  With cooking demonstrations, gourmet “safaris” and even tequila tastings, this is an unforgettable fiesta on the Mexican Pacific!

Chicago Style Cocktails

1 Comment | Written on March 19, 2010 at 5:00 am , by Kristina Vanni

No trip to Chicago is complete without a visit to Michigan Avenue and, of course, the John Hancock building.  If you are looking for a place to have a drink and enjoy a view, there is nothing like sipping cocktails from the Signature Room Lounge on the 95^th floor.

The swanky art deco vibe along with breathtaking views of the city below and the endless expanse of the lake beyond are a sight be behold.  (Note:  Some of the best views can be enjoyed from the floor to ceiling windows in the ladies restroom!)

The menu offers all of the typical cocktail hour favorites, along with a few signature items to represent Chicago.  My favorites are the Windy City Martini and the Lake Shore Martini.  Shake up one this weekend and enjoy a taste of Chi-town!

Windy City Martini

2 oz.  Bacardi Limon

1 oz.  Grand Marnier

1 oz.  Cranberry juice

1/2 oz.  Lime juice

Combine ingredients, with cracked ice in a cocktail shaker.  Shake well.  Pour into chilled cocktail glass.

Lake Shore Martini

1 1/2 oz.  Grey Goose Vodka

1 oz.  Raspberry Liqueur

Marquis de la Tour sparkling wine (or your favorite bubbly!)

Pour vodka and raspberry liqueur into a chilled martini glass, fill with sparkling wine, and stir.