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Blog: FOOD

Recipe: Low-Cal Fettuccine Alfredo

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What you need:

  • 1 tablespoon unsalted butter
  • 1 clove garlic, minced
  • 1 teaspoon grated lemon zest
  • 2 teaspoons all-purpose flour
  • 1 cup low-fat (2%) milk
  • Kosher salt
  • 2 tablespoons Neufchtel or low-fat cream cheese
  • 3/4 cup grated parmesan cheese, plus more for topping
  • 3 tablespoons chopped fresh parsley
  • 12 ounces fresh fettuccine
  • Freshly ground pepper

How To:

  1. Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchatel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
  2. Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot.
  3. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.

Soft and Chewy Chocolate Chip Cookies

soft and chewy chocolate chip cookies

Chocolate chip cookies are a go-to favorite dessert, sweet snack, or after-school treat. With our easy, three-step recipe, you’ll have soft and chewy chocolate chip cookies to serve and enjoy in no time.

INGREDIENTS

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1 cup (2 sticks) unsalted butter, room temperature

1/2 cup granulated sugar

1 cup packed light-brown sugar

1 teaspoon salt 2 teaspoons pure vanilla extract

2 large eggs

2 cups (about 12 ounces) semisweet and/or milk chocolate chips

DIRECTIONS

1.  Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

3. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

 

COOK’S NOTES

If desired, use a small ice-cream scoop for uniform-size cookies.

Recipe: Stuffed Green Peppers

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What you need:

  • 6 green bell peppers
  • Salt & Pepper to taste
  • 1 lb ground beef
  • 1/3 cup chopped onion
  • 1 can whole peeled tomatoes, chopped
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup uncooked rice
  • 1/2 cup water
  • 1 cup shredded cheddar cheese
  • 2 cans condensed tomato soup
  • Water as needed

How To:

  1. Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
  2. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
  3. Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
  4. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

Recipe: Swordfish Kebabs with Mint Pesto

What You Need:

1/4 c. sliced almonds

  • 1/4 c. sliced almonds

    1 large clove garlic, smashed

    1 c. packed fresh mint leaves

    1/4 c. packed parsley leaves

    1 tbsp. grated lemon zest (from 1 medium lemon)

    5 tbsp. extra virgin olive oil

    Pinch crushed red pepper (optional)

    1 1/2 lb. thick-cut swordfish steaks, cut into 11/2″ cubes

How To:

  1. Make the cilantro-lime chimichurri: Place all ingredients in a mixing bowl and whisk together. Set aside.
  2. Heat grill to 375º. Drizzle oil over steaks and season with salt and pepper. Place steaks on hot grill and grill, 4 to 5 minutes per side for medium doneness. Remove steaks from heat and transfer to a cutting board. Cover loosely with foil and allow steaks to rest, 10 minutes.
  3. In a large mixing bowl, add oil, garlic, lemon juice, and asparagus and toss together until asparagus is evenly coated. Season with salt and pepper. Arrange asparagus on hot grill and grill until lightly charred and tender, 2 to 3 minutes per side.
  4. To serve: Slice steaks into 1″ strips and drizzle with chimichurri. Serve with asparagus and remaining chimichurri.

Recipe: Grilled Honey Mustard Chicken Salad

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What You Need: 

  • 1/2 c. mayonnaise
  • 3 tbsp. yellow mustard
  • 2 tbsp. honey
  • 1 tbsp. vinegar
  • 1 1/2 tsp. freshly ground black pepper, divided
  • 2 thin sliced chicken breasts
  • 1/4 tsp. salt
  • 5 c. salad greens
  • 4 slices cooked bacon, chopped
  • 1/2 c. cherry tomatoes, halved
  • 1/4 c. red onion, slivered
  • 2 boiled eggs, sliced

How To: 

  1. In a small bowl, add mayonnaise, mustard, honey, vinegar, and 1 teaspoon pepper and whisk until smooth and combined. Sprinkle both sides of chicken with salt and remaining ½ teaspoon pepper.
  2. Place chicken breasts on preheated grill over medium heat. Top each breast with 1tablespoon dressing. Cook, 7 minutes. Flip and brush on another tablespoon of sauce per breast. Continue cooking until chicken is cooked through, 7 minutes.
  3. Divide salad greens between two large bowls. Top each salad with half bacon,tomatoes, onion, and eggs. Slice chicken into strips and place over salad. Serve with extra honey mustard dressing.

Recipe: Lemon Whip Cream Cake

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Amy Green recently traveled to Hawaii where she tasted this delicious cake from Kalaheo Coffee Co. Now you can enjoy a little taste of Hawaii in your own home! Amy declares this one of the best cakes she's ever had!

What You Need:

1 box of Duncan Hines lemon cake mix

12 oz Philly cream cheese, soft

16 oz heavy whipping cream

1 cup of sugar

1 lemon, finely zested and juiced

1 tsp vanilla extract

How To:

  1. Follow directions on the cake mix for a 9 or 10 inch cake.
  2. Blend cream cheese until smooth.
  3. Add in 1/2 cup of the sugar and zest of the lemon.
  4. Remove mixture from bowl and chill slightly.
  5. Clean bowl and whip cream on high until soft peaks form.
  6. Add remaining sugar and vanilla to the cream and whip until very firm peaks.
  7. Fold half of the whipped cream into the cream cheese mixture.
  8. Fold in the balance of the whipped cream and add lemon juice to taste. Be careful not to get the mixture too soft.
  9. Place into refrigerator to cool and set up.
  10. Once cake is cooled, ice the cake, add lemon zest on top of the cake for decoration, and enjoy!

Recipe: Grilled Apricots With Burrata, Country Ham and Arugula

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What You Need:

  • 1 1/4 pounds apricots, halved and pitted
  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • Sea salt and freshly ground pepper
  • 1 1/2 tablespoons fresh lemon juice
  • 1 small head radicchio, cored and thinly sliced
  • 5 ounces baby arugula
  • 1/2 pound burrata cheese, shredded
  • 4 ounces shaved country ham
  • 1 tablespoon aged balsamic vinegar

How To:

  1. Light a grill or preheat a grill pan. Brush the apricots with oil and season with salt and pepper. Grill over high heat, cut sides down, just until lightly charred, 5 minutes. Let cool.
  2. In a bowl, whisk the lemon juice with the 1/4 cup of oil and season with salt and pepper. Gently toss in the apricots, radicchio and arugula. Transfer to a platter and top with the burrata, ham and vinegar. Serve.

Recipe: Potato Salad with Green Beans and Salsa Verde

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What You Need:

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup minced chives
  • 1/4 cup finely chopped parsley
  • 2 tablespoons finely chopped mint
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 large garlic clove, minced
  • Salt
  • 1 1/4 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 2 tablespoons unsalted butter
  • 1 1/2 pounds green beans, trimmed
  • Chive blossoms, for garnish (optional)

How To:

  1. In a medium bowl, combine the olive oil with the chives, parsley, mint, lemon zest, lemon juice and garlic and season with salt. Let the salsa verde stand at room temperature for 15 minutes to 1 hour.
  2. Meanwhile, in a large saucepan, cover the potatoes with cold water, add a large pinch of salt and bring to a boil. Cook the potatoes over moderately high heat until just tender, about 8 minutes; drain and return them to the saucepan. Add 1 tablespoon of the butter and toss to coat. Season with salt.
  3. Bring a large pot of salted water to a boil. Add the beans and cook until crisp-tender, 4 minutes; drain. Return the beans to the pot and stir in the remaining 1 tablespoon of butter. Season with salt.
  4. Add half of the salsa verde to the potatoes and half to the beans, stirring to coat. Transfer the beans to a serving bowl. Top with the potatoes, garnish with the chive blossoms and serve right away.

Restaurant of the Moment: Todo's Sushi

9823 Carroll Canyon Rd #K

San Diego, CA 92131

www.todosushisd.com

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Nestled in a small shopping center on the edge of Scripps Ranch, Todo's Sushi is one of the area's best kept secrets! A true hole-in-the-wall sushi joint, Todo's is a local favorite that turns out consistently delicious sushi.

Open for both lunch and dinner, Todo's is known for their amazing rolls! We recommend bringing a few friends so you can sample several different rolls. Our favorites are the Shrimp Tempura Crunch Roll, Spider Roll, Langostino Crunch Roll, Star Wars Roll, Sensual Pleasure Roll, and Sweet Hawaiian Roll. If you sit at the bar, you'll get the opportunity to sample even more delicious food as the chefs will make sure your plate is never empty!

Todo's also serves Japanese favorites like gyoza, yakitori, teriyaki, miso soup, and udon. For dessert, try the green tea tempura ice cream - you won't be disappointed.

One of the best things about Todo's Sushi (besides the awesome food) is the discounts. Many of the rolls come with dine-in discounts of 50% off. And if you're picking up takeout, a 40% discount still applies to many of the rolls! Not only does Todo's have some of the best sushi in the Scripps Ranch area, it's also affordable!

Recipe: Green Bean Potato Salad with Lemon-Soy Vinaigrette

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What You Need:

2 (12-oz.) pkg. fresh green beans

3/4 teaspoon table salt, divided

1 pound petite red potatoes

1 large yellow bell pepper, cut into thin strips

1/3 cup thinly sliced red onion

 

Lemon-Soy Vinaigrette

3 tablespoons chopped fresh mint

2 tablespoons toasted sliced almonds

1 tablespoon toasted sesame seeds

 

How To:

 

1. Cook green beans and 1/2 teaspoon salt in boiling water to cover in a large saucepan until tender-crisp, 3 to 4 minutes; drain. Plunge into ice water to stop cooking process; drain and pat dry with paper towels.

2. Bring potatoes and cold water to cover to a boil in large saucepan over medium-high; reduce heat to medium-low, and simmer until just tender, about 20 minutes total. Drain and let cool 30 minutes. Slice potatoes into 1/4- to 1/2-inch rounds.

3. Gently toss together green beans, potatoes, bell pepper, red onions, and remaining 1/4 teaspoon salt in a large bowl. Add Lemon-Soy Vinaigrette, and gently toss to combine. Transfer mixture to a serving platter, and top with mint, almonds, and sesame seeds. Serve room temperature or chilled.

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