Sunday, January 31, 2010
Saturday, January 30, 2010
Growing up, I remember spending weekends at my Aunt and Uncle's house in Maryland and having Crab Feasts! We'd sit around in the sun all day eating bushels of crabs - going between the tables of food and the swimming pool in my childhood version of heaven!
So, crab is a delight that I adore. I don't cook with crab particularly often at home, mainly because it can be pricey, but when I find lump crabmeat on sale, I jump at the chance to spend some quality time in the kitchen with my favorite crustacean.
So, the next time you find crab on sale - try out the crab cake below...put it on a bun as a sandwich, or on a salad like I did, or as an entree with a some yummy side dishes!
Thursday, January 28, 2010
Tuesday, January 26, 2010
Nutritional Information per Serving
• Calories 248, Carbohydrates 37 grams,Total Fat4 grams, Saturated Fat 1.1 gram, Protein 18 grams, Fiber 7 grams, Sodium 535 milligrams
Sunday, January 24, 2010
Maple-Mustard Pork Tenderloin With Caramelized Apples
Yield: 4 servings (serving size: 3 ounces pork and 1/2 cup apples)
- 2 (1/2-pound) pork tenderloins
- Cooking spray
- 1/4 cup Dijon mustard
- 6 tablespoons maple syrup, divided
- 1 tablespoon chopped fresh or 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 medium Granny Smith apples, each peeled and cut into 16 wedges (about 2 1/2 pounds)
Preheat oven to 425°.
Trim fat from pork. Place pork on a broiler pan coated with cooking spray. Combine mustard, 2 tablespoons syrup, rosemary, salt, and pepper in a small bowl; brush over pork. Insert meat thermometer into thickest part of pork. Bake at 425° for 25 minutes or until thermometer registers 160° (slightly pink).
While pork is baking, heat a nonstick skillet over medium-high heat until hot. Add apples, and saute 5 minutes or until lightly browned. Reduce heat to low, and add 4 tablespoons maple syrup. Simmer 10 minutes or until apples are tender, stirring occasionally. Cut pork crosswise into slices; spoon cooked apples over pork.
- 301 (13% from fat)
- 4.3g (sat 1.1g,mono 1.8g,poly 0.5g)