Tuesday, March 16, 2010


A dear friend had given me this Ebelskiver Recipe book with pan about five months ago. Sadly!!!! This is the first time I have used it. I made some cheeseburger Ebelskivers and Manwich Ebelskivers. All I could say is that they were so good. This is my new found pan. The book has some really great recipes and I find myself thinking of new and inventive ideas to use for a great tasty center. This is one of those great items that William Sonoma sells.
Instead of making the batter from scratch, I used Bisquick.
I added a small amount of cheese to the batter. 
Slightly let the batter cook.
Add the ground beef.
Add cheese.
Flip the cheeseburger.
I had some extra ground beef left over and I decided to put Manwich in the beef.  I then filled the Ebelskivers with the Manwich mixture. 
They turned out really good. 
I think that by adding a slightly moist filling was really so much better. 
As you can see, we enjoyed them.   


Thursday, March 11, 2010

Pineapple Salsa

It only takes three ingredients to a wonderful no fat salsa. Salsa can compliment many dishes. Now that spring is in the air, I could not wait to start with something fresh and refreshing to eat.

All you will need is:
1 peeled and cored, diced Pineapple
1/2 small red onion diced
1/2 cup cilantro

Mix all the ingredients and you are ready to enjoy the sweet and tangy tast of this salsa.
For a low fat and refreshing lunch I topped my cottage cheese with the sweet tast of my pineapple salsa.  


Monday, March 1, 2010

Pasta Salad with roasted red pepper, balsamic vinigerett dressing

My pasta salad is more like a meal than a side salad. I make my pasta salad with backed chicken, pepperoni and an assortment of vegetables.
1 box of tri color Rotini pasta
1 red bell pepper chopped in 1/2 inch chunks
1/2 onion chopped in 1/2 inch chunks
3 stalks of celery chopped in 1/2 inch chunks
1/2 cups carrots chopped on thin slices
15 cherry tomatoes cut in half
2 cups or 1-1/2 chicken breast, roasted and chopped in chunks
2 cups of pepperoni cut in chunks
1/2 cup of parsley chopped

Cook pasta al dente. Bake chicken sprinkled with Mrs Dash sundried tomatoes and basil. Once pasta and Chicken has cooled combine all the above ingredients and mix.  

1/2 cup of Olive Oil
1/4 cup of Balsamic Vinaigrette
1/2 cup chopped parsley
2 cups of roasted red peppers
1/2 cup of sun dried tomatoes pesto
2 tablespoons of Mrs Dash sundried tomatoes and basil
1/4 cup of fresh basil or basil pesto
3 cloves of garlic

In a food processer blend all ingredients except for the Olive Oil and balsamic vinaigrette. After everything is mixed, slowly add the balsamic vinaigrette while mixing. Once the balsamic vinaigrette is incorporated, do the same with the Olive Oil. Pour dressing on to the salad and mix well.  Salt to taste.



Related Posts with Thumbnails