Archive for the ‘Recipe’ Category

by Chef Jen Welper

April 5

4:49 pm

H3 Bonus Recipe: Deviled Eggs

Check out this bonus recipe from the H3 kitchen! Use your leftover eggs from Easter to make these not-so-naughty Deviled Eggs!

INGREDIENTS:

6 each Eggs, hardboiled, halved

4 each Egg yolks, hardboiled

¼ cup Mayonnaise, Low fat Hellman’s

1 teaspoon Yellow mustard

Pinch Salt

¼ teaspoon Paprika (use as garnish)

PREPARATION:

In medium sauce pot, bring water to a boil.
Once water is boiling, place eggs in water slowly to avoid dropping and breaking them in the water.
Once water comes back to a boil, time them for 15 minutes.
Then take eggs off heat, pour out boiling water, and run them over cold running water.
Peel egg shells off and rinse
Cut hardboiled eggs into half, and remove yolks into separate bowl.
Throw out two egg yolks.
Then mix the egg yolks with remaining ingredients, except paprika.
Once mixed well, pipe or spoon mixture into egg halves.
Garnish with sprinkles of paprika over each egg yolk.

Number of Servings: 12

Serving Size: 1 half egg

Calories: 30

Fat Grams: 3

This entry is filed under Recipe.

by Karla Williams

April 4

4:18 pm

No Comments

How To Make Your Own Marinade: Easter Edition

Easter is approaching! With that being said, you may be looking for delicious recipes to impress your friends and family. Using a tasty marinade is an easy and effective way to add flavor to your Easter meal.

Marinate is a verb and marinade is a noun. So, you marinate the lamb with a marinade. Marinades often serve 2 different purposes: to tenderize meat and to enhance flavor.

Check out these guidelines to making your own amazing marinade:

Flavor: In the H3 kitchen, this is what we call “adding love to your food.” Be passionate about what you are cooking! Get creative with spices and fresh herbs. Typical additions include; thyme, oregano, cumin and cayenne.

Acid: Acid can breakdown a protein—called denaturing. Fruits such as oranges, lemons, limes and pineapples, can be acidic. Any vinegar is acidic whether apple cider vinegar, balsamic vinegar or rice wine vinegar. You’ll want some acidity in your marinade but be careful because too much acid can make the surface of the meat mushy.

Time: Marinating protein for a length of time depends on the type of protein. Beef and lamb will take a longer amount of time to absorb a lot of flavor. Turkey, chicken and pork tenderloin pick it up fairly quickly. While fish are so tender; they will soak a marinade right up.

Refrigerate: Keep marinating meats in the refrigerator. Remember, all uncooked meat has microbes and spores. Used marinades are contaminated with raw meat juices so if you plan to use it as a sauce, it must be boiled for a few minutes.

Try this marinade for your Easter lamb:

1 cup Lemon juice

½ cup Olive oil

1 cup Soy sauce, low sodium

3 T. Oregano, dried

6 Garlic cloves, minced

This entry is filed under Recipe.

by Chef Jen Welper

April 2

4:51 pm

No Comments

H3 Recipe: Macadamia Crusted Fish topped with Mango Chutney

INGREDIENTS:

2 – 4ounces Mahi Mahi – Atlantic/Pacific (Or any other type of fish)
¼ cup Panko bread crumbs
2 Tablespoons Macadamia nuts, finely chopped (same size as Panko)
1 Tablespoon Italian parsley, fresh, chopped
¼ teaspoon Onion powder
¼ teaspoon Garlic powder
¼ teaspoon Paprika
Pinch Salt
Pinch Ground black pepper
Cooking spray

PREPARATION:
• Preheat oven to 375˚ F.
• Combine panko crumbs, chopped macadamia nuts, parsley, onion powder, garlic powder, paprika, salt and pepper.
• Then coat each fillet with 2 tablespoons of panko macadamia nut crust
• Spray a small baking pan with non-stick cooking spray.
• Lay both fillets in pan and place in oven.
• Bake for about 15 minutes.
• Top with Mango Chutney or serve with your favorite sauce.

Number of servings: 2
Serving size: 1- 4 ounce fillet
Calories: 160
Fat grams: 6

This entry is filed under Recipe.

by Karla Williams

March 31

8:24 am

No Comments

How to Poach an Egg

Poaching eggs is a healthier option when preparing eggs because you do not have to use oil or butter. Poached eggs are “eggcellent” as they are great on a salad or eggs benedict. The perfect poached egg will have a smooth, unbroken yolk surrounded by a shiny egg white that sits perfectly around the yolk. Don’t be intimidated, these poached eggs are just as simple as they are perfection.

INGREDIENTS:

6 cups Water

2 teaspoons White vinegar

1-8 each Eggs, large

Gather your mise en place: Gather all of your ingredients before you begin to cook. Timing is everything.
Choose the right pot: The saucepot should be wide enough to easily add the egg to the water or remove it from the water.
Simmer: When poaching eggs the trick is to take your water just to a simmer, not a rapid boil. A simmer is when the water temperature reaches 160- 180 degrees. You will notice small movements in the water.
Vinegar: Add 1-2 teaspoons of white vinegar to the water. The vinegar will enhance the eggs appearance because it assists in coagulating the egg white (Keeping the egg white together).
Crack and go: Slowly add each egg. When you lower the egg into the saucepot, get as close to the water as possible. By easing the egg in, the yolk has a better chance of not breaking.
Easy: Start by adding 1-2 eggs at a time. If you overcrowd the saucepot it will reduce the water temperature and the eggs will not cook evenly.
Wait: Allow 3-5 minutes for the egg to reach its perfect temperature. You will know when the egg is ready, the yolks will begin to thicken and the egg white will be set.
Remove: Remove the poached eggs with a slotted spoon. Allow the poached egg to set on a cloth to allow excess water to run off.
Serve: Enjoy poached eggs on their own or with H3 Faux Hollandaise as Eggs Benedict.

This entry is filed under Recipe.

by Chef Jen Welper

March 26

10:28 am

3 Comments

H3 Recipe: Seared Tuna in Santa Fe Marinade

INGREDIENTS:

Marinade

1 cup Lime juice, fresh or concentrate

4 cups Chicken stock or vegetable stock

1/2 cup Cilantro, fresh, chopped

1 Tablespoon Garlic, fresh, minced

1 Tablespoon Cracked black pepper

Tuna

2 – 4 ounce Tuna fillets Or any other type of fish

1 teaspoon Olive oil

Pinch Salt and pepper

PREPARATION:

Marinate tuna in Santa Fe Marinade for 1 hour.
Preheat oven to 375˚F.
Preheat saute pan to medium high heat.
Add olive oil
Season tuna filets
Sear each tuna filet on hot saute pan for about 4 minutes, Do not touch the tuna for at least 2 minutes while it’s cooking!
Then place the pan in the oven. If cooking ahead, simply sear each side and when ready, finish cooking in the oven and follow remaining directions.
Bake for about 15 minutes.
Serve with your favorite sauce or the Peanut ginger sesame sauce.

Number of servings: 2

Serving size: 1- 4 ounce fillet

Calories: 190

Fat grams: 7 grams

This entry is filed under Recipe.

by Karla Williams

March 19

3:59 pm

No Comments

H3 Recipe: White Pita Pizza

INGREDIENTS:

1 can Cooking spray

1 ounce H3 Alfredo sauce

1 Whole wheat pita loaf

3 Tablespoons Button mushrooms, sliced

¼ cup Onions, diced, and caramelized

2 Tablespoons Pineapple (fresh, diced, or canned in its own juices)

½ cup Spinach, lightly sautéed or raw

¼ cup Bell pepper, diced (green, red, orange, yellow or all)

3 Tablespoons Part skim mozzarella

2 Tablespoons Feta cheese, reduced fat

1 teaspoon Turkey bacon, bits

Read the rest of this entry.

This entry is filed under Recipe.

by Chef Jen Welper

March 12

5:15 pm

No Comments

H3 Recipe: Grasshopper Pie

INGREDIENTS:

4 each Egg whites, (not egg white beaters)

Pinch Cream of tartar

2 Tablespoons Sugar

2 cups Marshmallows, melted

2 Tablespoons Butter

2 cups Fat free cool whip

¼ cup Crème de menthe

2 Tablespoon Crème de Cacoa

Crust

1 cup Chocolate graham crackers, crushed

1 teaspoon Canola oil

1 each Egg white (for crust)

¼ cup Mini chocolate chips for garnish

Read the rest of this entry.

This entry is filed under Recipe.

by Karla Williams

March 10

9:33 am

No Comments

“Eat Your Vegetables!”

Growing up, this was my Mother’s favorite quote! There were many nights that I sat at the dinner table, well after my family was done eating, being forced to eat the vegetables on my plate. As a kid, my guaranteed way to get rid of my vegetables was to pile on the ketchup! Yuck!

Fortunately, there are several other delicious ways to eat your vegetables and love it!

Include vegetables into a dish you already love.

Try the H3 Beef and Vegetable Lasagna. This recipe packs so many flavors that you will hardly notice their attendance in this dish.

Try vegetables in soup.

Soup is a great way to sneak in extra vegetables. The H3 Carrot Soup is super tasty, sweet and spicy—and it will provide you with a healthy dose of onions and carrots.

Make vegetables fun!

It is easy to get in a vegetable rut. However, challenge yourself to try something different just in the way you serve your vegetables. Try a grilled vegetable Kabob or stuff a portabella mushroom or tomato.

Sneak those veggies onto a pizza.

This is by far my favorite way to eat my vegetables. Use the H3 Pita Pizza recipe and add all of your favorite vegetables. Between the tasty marinara sauce and feta cheese your vegetables will only compliment the dish. Broccoli is my personal favorite addition.

Take your vegetables skinny dipping.

An awesome way to add flavor to raw vegetables is a delicious dip. H3 Ranch, Green Goddess dressing, or Spinach and Artichoke Dip goes well with veggies.

This entry is filed under Recipe.

by Karla Williams

March 5

2:18 pm

No Comments

H3 Recipe: Chipotle Chicken Salad

INGREDIENTS:

1/2 Avocado, mashed with lime juice and pinch of salt

1 Roma tomato, chopped or sliced

1/2 Red onions, julienned, or chopped

¼ cup Black beans, cooked, drained seasoned with ¼ tsp. of cumin

¼ cup Corn kernels, frozen, then thawed

2 Tablespoons 2% Sharp Cheddar cheese, shredded

1 Tablespoon Cilantro, fine chopped

5 cups Romaine lettuce, chopped

4 ounces (raw) Chicken breast, boneless, skinless, seasoned with H3 Pork Rub

¼ teaspoon Salt

Pinch Pepper

1 ounce H3 Ranch dressing, with Chipotle sauce (Adobo) (1/2 oz./per person) Adobo chilies come in a small can with Adobo sauce.

Read the rest of this entry.

This entry is filed under Recipe.

by Chef Jen Welper

February 27

10:18 am

No Comments

H3 Recipe: Spanish Rice

INGREDIENTS:
2 cups Brown rice, short grain
4 each Roma tomatoes
1/4 cup Onion
1 each Garlic clove
3 cups Water
1/4 teaspoon Salt
1/8 teaspoon Black pepper, ground
1 teaspoon Olive oil
1/2 cup Carrots, diced
1/4 cup Green peas

PREPARATION:
• Heat a large saucepot to medium high heat. Add oil then sauté brown rice until it browns and toasts.
• In a blender, puree tomatoes, onion, garlic, water, salt and pepper. Then add to toasted brown rice.
• Allow the rice to come to a boil, add diced carrots and green peas. Next, reduce heat to low and cover.
• Allow steaming for about 1-1.5 hours, the rice will soak up all of the moisture and become fluffy.

Chef’s Note: Serve with seared tuna or any of your Mexican favorites!

Serving Size: 1/4 cup
Calories: 75
Fat Grams: 1.5

This entry is filed under Recipe.

Older Entries

Newer Entries

Make H3Daily.com Your Homepage

Archive for the ‘Recipe’ Category

H3 Bonus Recipe: Deviled Eggs

How To Make Your Own Marinade: Easter Edition

H3 Recipe: Macadamia Crusted Fish topped with Mango Chutney

How to Poach an Egg

H3 Recipe: Seared Tuna in Santa Fe Marinade

H3 Recipe: White Pita Pizza

H3 Recipe: Grasshopper Pie

Vegetables? No Thank You.

H3 Recipe: Chipotle Chicken Salad

H3 Recipe: Spanish Rice