Wednesday, July 20, 2011

Peach French Toast Bake

Source: Ellie Krieger,

Cooking spray
1 large whole-wheat baguette (about 8 oz)
4 whole eggs
4 egg whites
1 cup low-fat milk
1 tsp vanilla extract
5 cups sliced peaches
1/2 lemon, juiced (about 1.5 tbl)
3 tbl brown sugar
1/4 tsp cinnamon

  1. Spray a 9x13 in. baking pan with cooking spray. Slice the baguette into 1/2 inch slices and arrange them in a single layer in the baking pan.
  2. Whisk together the eggs, egg whites, milk and vanilla extract. Pour mixture over the bread in the pan.
  3. In a medium bowl, toss peaches with the lemon juice and 1 tbl. of brown sugar. Scatter the peach slices evenly on top of the bread.
  4. Combine the remaining brown sugar and cinnamon and sprinkle over the top. Cover and refrigerate overnight.
  5. Preheat oven to 350. Uncover and bake 40 minutes.

Top with a dollop of vanilla yogurt and a drizzle of maple syrup.

Tuesday, July 12, 2011

Miso-Sriracha Glazed Salmon

This was amazing. Mr. B's exacts words were "Winner, winner, chicken dinner!" Salmon isn't my favorite fish, but I really loved the flavors in this sauce. The directions called for broiling, but we grilled our salmon, basting with sauce. We also served some of the sauce on the side.

Source: adapted from Oishi
Serves 6

3 tbl toasted sesame oil
1/3 cup packed light brown sugar
1/4 cup lite soy sauce
1/4 cup white miso paste
3 tbl Sriracha
1 clove garlic, minced
nonstick cooking spray
6 6oz. salmon filets
6 sliced green onion, green part only (for garnish)

  1. Preheat broiler.
  2. In a small nonreactive bowl, combine the sesame oil, brown sugar, soy sauce, miso, Sriracha and garlic.
  3. Line a rimmed baking pan with foil and spray with cooking spray. Place the salmon on the foil and brush some of the glaze over the salmon.
  4. Broil 6 inches from the flame, basting salmon twice with more glaze (there will be plenty leftover). Broil until the salmon flakes easily, about 9-10 minutes.
  5. Remove salmon from baking pan and transfer to plates. Garnish with green onions.

Monday, July 11, 2011

Southeast Asian Grilled Flank Steak

This was really good! I think I am in love with Sriracha. In this marinade, you can taste just a hint of Sriracha, therefore it is not too spicy. This marinated 24 hours, but something came up so we ended up letting in marinate 48 hours. I think it turned out better due to the longer marinating time.

Source: Cooking Light
Serves: 4

1 tbl sugar
3 tbl fresh lime juice
1 tbl fish sauce
2 tsp Sriracha (hot chile sauce)
1/2 tsp ground coriander
2 garlic cloves, minced
1 lb. flank steak, trimmed
cooking spray


  1. Combine first 6 ingredients in a large ziplock plastic bag. Add steak; seal and marinate in refrigerator 24 hours, turning occasionally.
  2. Prepare grill to medium-high heat.
  3. Remove steak from marinade; discard marinade.
  4. Place steak on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Remove steak from grill and let stand 5 minutes. Cut across grain into thin slices.

Sunday, July 3, 2011

Southwestern Black Bean Salad

I recently made this dish for a cook-out and it was a huge hit. It is simple to make, and is high in fiber and protein. I served it as an appetizer with tortilla chips, but it could be served as a side dish.

Serves: 12

15.5 oz can black beans, rinsed and drained
9 oz frozen corn, thawed
1 tomato, chopped
1 small avocado, diced
1/4 cup red onion, chopped
1 scallion, chopped
Juice of 1 lime
3 tbsp extra virgin olive oil
1 tbsp cilantro
salt and pepper

  1. Combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper.
  2. Mix with lime juice and olive oil.
  3. Marinate in the refrigerator 30 minutes. Add avocado before serving.

Friday, July 1, 2011

Coconut Baked Shrimp

Source: How Sweet It Is
Serves: 2-4

Mr. B has literally been begging me to make coconut shrimp. I don't exactly love coconut, but this had great flavor. The original recipe calls for pineapple peach salsa. I skipped it this time.

1 lb. tail-on, peeled and deveined shrimp
2/3 cup lite coconut milk
2 tbl olive oil
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp pepper
1/4 cup panko bread crumbs
3 tbl shredded coconut
3 tbl chopped fresh tarragon (or parsley)

  1. Preheat oven to 425. Spray an 8x8 baking dish with non-stick spray. If desired, slice shrimp down the middle to butterfly.
  2. Toss shrimp with salt and pepper, then lay in the baking dish. In a bowl combine coconut milk, olive oil, garlic and tarragon. Pour over shrimp in baking dish.
  3. In another bowl, mix bread crumbs and coconut. Sprinkle over shrimp.
  4. Bake for 20 minutes, or until bread crumbs are golden brown.
  5. Serve shrimp and spoon a bit of the coconut milk mixture over top.