Month: February 2020

Fudgy Chocolate Brownies

Fudgy Chocolate Brownies

  • 5 tablespoons stick margarine
  • 1 ounce unsweetened chocolate
  • 2/3 cup Dutch process or unsweetened cocoa
  • 1 1/2 cups sugar
  • 3 large egg whites — lightly beaten
  • 1 large egg — lightly beaten
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • Cooking spray
  1. Preheat oven to 325°.
  2. Melt margarine and chocolate in a large saucepan over medium heat. Stir in cocoa; cook 1 minute. Stir in sugar, and cook 1 minute (mixture will almost form a ball and be difficult to stir). Remove pan from heat; cool slightly. Gradually add warm chocolate mixture to egg whites and egg, stirring with a whisk until well-blended. Combine flour and baking powder; add flour mixture to chocolate mixture, stirring well.
  3. Spoon batter into a 9-inch square baking pan coated with cooking spray. Bake at 325° for 30 minutes (do not overbake). Cool on a wire rack.

Grilled Pork Tenderloin with Orange-Sesame Asparagus and Rice

Grilled Pork Tenderloin with Orange-Sesame Asparagus and Rice

  • 2 pounds pork tenderloins — trimmed
  • 2 tablespoons canola oil
  • 2 tablespoons maple syrup
  • 1 tablespoon brown sugar
  • 5 teaspoons lower-sodium soy sauce — divided
  • 2 teaspoons fish sauce
  • 1 teaspoon grated peeled fresh ginger
  • Cooking spray
  • 3/4 teaspoon kosher salt — divided
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 pounds asparagus — trimmed
  • 2 tablespoons fresh orange juice
  • 4 teaspoons dark sesame oil — divided
  • 2 teaspoons honey
  • dash crushed red pepper
  • 1/2 teaspoon grated orange rind
  • 1 teaspoon toasted sesame seeds
  • 2 cups hot cooked brown rice
  • 1/2 cup chopped green onions
  • 1/4 cup chopped toasted peanuts
  1. Cut each tenderloin crosswise into 12 even slices. Gently pound each slice to 1/2-inch thickness with a meat mallet or small heavy skillet. Combine canola oil, syrup, sugar, 2 teaspoons soy sauce, fish sauce, and ginger in a large zip-top plastic bag. Add pork to bag; seal. Refrigerate 30 minutes.
  2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle pork evenly with 1/4 teaspoon salt and black pepper. Add 8 pork slices to pan; grill 90 seconds on each side. Remove pork from pan. Repeat procedure twice with remaining pork. Reserve 16 pork slices.
  3. Return pan to medium-high heat. Coat asparagus with cooking spray. Add half of asparagus to pan; grill 3 minutes or until crisp-tender, turning occasionally. Place asparagus in a bowl. Repeat procedure with remaining asparagus. Combine remaining 1 tablespoon soy sauce, orange juice, 2 teaspoons sesame oil, honey, and crushed red pepper in a microwave-safe bowl. Microwave at HIGH 2 minutes or until slightly thickened. Add juice mixture, 1/4 teaspoon salt, and rind to asparagus; toss. Sprinkle with sesame seeds.
  4. Combine remaining 2 teaspoons sesame oil, remaining 1/4 teaspoon salt, rice, green onions, and peanuts in a medium bowl. Serve with remaining 8 pork slices and asparagus mixture.

Grilled Chicken With Walnut Sauce

Grilled Chicken With Walnut Sauce

  • 4 Chicken Breasts ((boneless skinless), about 6 ounces each)
  • 1 Tbs Butter
  • 1 small onion (minced)
  • 1/2 tsp Garlic (minced)
  • 1/2 cup Chicken broth
  • 1 1/2 tsp Parsley (chopped)
  • 1/4 tsp Basil (dry)
  • 1/8 tsp Coriander (dry)
  • 1/2 cup Walnuts
  • Salt and pepper to taste
  1. Place the walnuts in a food processor and run until ground. Set aside.
  2. Melt the butter in a medium saucepan. Add the onion and garlic.
  3. Cook until soft (Do Not Brown). Add the broth, herbs, and walnuts. Bring to a boil.
  4. Reduce the heat and simmer until slightly thickened.
  5. Grill the chicken while the sauce reduces.
  6. Serve the chicken with the warm sauce ladled on top.

Cool, Creamy Chocolate Dessert

Cool, Creamy Chocolate Dessert

Crust:

  • 1 1/4 cups all-purpose flour — (about 5 1/2 ounces)
  • 1/4 cup powdered sugar
  • 6 tablespoons chilled butter — cut into small pieces
  • 1/4 cup finely chopped pecans — toasted
  • Cooking spray

Filling:

  • 1 cup powdered sugar
  • 1/2 cup 1/3-less-fat cream cheese — (4 ounces softened)
  • 1/2 cup fat-free cream cheese — (4 ounces softened)
  • 8 ounces frozen reduced-calorie whipped topping — thawed and divided
  • 3 cups 1% low-fat milk
  • 7 4/5 ounces chocolate instant pudding mix
  • Unsweetened cocoa — (optional)
  1. Preheat oven to 325°.
  2. To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/4 cup sugar in a food processor; pulse 2 times or until combined. Add butter; pulse 10 times or until mixture resembles coarse meal. Stir in pecans. Firmly press mixture into bottom of a 13 x 9–inch baking pan coated with cooking spray. Bake at 325° for 20 minutes or until crust is lightly browned. Cool completely.
  3. To prepare filling, place 1 cup sugar and cream cheeses in a medium bowl; beat with a mixer at medium speed until fluffy. Fold in half of whipped topping. Spread cream cheese mixture on cooled crust. Cover loosely; refrigerate 1 hour.
  4. Combine milk and pudding mix in a large bowl; beat with a mixer at medium speed for 2 minutes. Cover and refrigerate 1 hour or until pudding is set. Spread the pudding mixture over cream cheese layer. Spread remaining half of thawed whipped topping over pudding layer. Cover and chill for 30 minutes. Sprinkle with cocoa, if desired. Cut into 15 pieces.