Archive for the ‘recipe’ Category

Mardi Gras Party!

Wednesday, February 15th, 2012

My forum will be hosting a Mardi Gras Party February 17 – 21.  Members of the forum will be “throwing out” tubes, brushes, layer styles, props, mats, and other graphic files to be used with Paintshop Pro, Photoshop, Poser, and DAZ Studio.  All of the files will be based on the Mardi Gras theme.  You are invited to drop by the Dragon’s Breath forum to join in the fun and catch some of the throws.  You do not need to register to become a member.  And remember to shout:  “Throw me something, Mister!”

To read about Mardi Gras:
Most everyone has seen what Mardi Gras is like in New Orleans, but the smaller older towns in Louisiana celebrate Mardi Gras in a more traditional manner — the Courir de Mardi Gras.  Here are some videos to help familiarize you with that.  I used to live in Church Point, so I was happy when I found a few from my old home town:

And here’s some Mardi Gras music to listen to:

And during Mardi Gras, we eat alot of King Cake.  Here’s a site that explains the history of King Cakes:

I’ve included a simple recipe for king cakes in our Dragon’s Kitchen, if you want to make some:

Simple But Delicious King Cake
Prep Time: 1 Hour

Yields: 10–12 Servings


Traditional king cakes are made with yeast and take hours to make and bake. This simple and quick recipe delivers great flavor and looks as if it took all day to make.

Ingredients for Filling:

4 ounces cream cheese

½ cup light brown sugar

½ tsp ground cinnamon

¼ cup raisins, soaked in hot water 15 minutes, drained

½ cup pecan halves, (¼-inch) chopped

Ingredients for Cake:

2 (8-count) cans refrigerated crescent rolls

Ingredients for Icing:

1½ cups powdered sugar

2–3 tbsps milk

1 tsp vanilla

purple, green and gold sugar crystals

purple, green and gold food coloring


Preheat oven to 350°F. Lightly coat a 15-inch pizza pan with cooking spray and set aside. In the bowl of a food processor with metal blade, place cream cheese, light brown sugar, cinnamon and raisins. Pulse 1–2 minutes, blending ingredients well. Add pecans and pulse 30 seconds. Set the filling aside. Unroll crescent rolls into triangles. Position triangles on prepared pizza pan, next to each other with the points towards the middle. The long sides must overlap about ¼-inch forming a large round circle. Where the pieces overlap, press the seams together only in the center of each seam, leaving both points and outer ends of the seams unsealed so that you can fold them over the filling. Spread the filling in the center of the sealed seam of each triangle to create a ring of filling. Fold the outer side of each triangle over the filling towards the center to cover. Pull the point end of the triangle toward the outer rim of the pan to fully enclose the filling, tucking the points under to create a ring. Lightly press the seams. Bake 20–25 minutes or until golden brown then remove to cool completely. While cake is cooling, continue with icing. In a large mixing bowl, whisk together powdered sugar, milk and vanilla until smooth. The mixture should be fairly thick but still able to run down cake when drizzled or poured. Spoon plain icing over cooled cake and top with colored sugar, or you may wish to place icing in three cups adding purple, green and gold food coloring then apply to cake. Colored sugar may be sprinkled over colored icing when fairly dried.

South Beach Diet

Wednesday, June 15th, 2011

Daily tip from South Beach Diet:

Sea Scallops with Lemony Butter Sauce

Monday, January 4th, 2010


  • 1 1/2 pounds sea scallops
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper, black ground
  • 2 clove(s) garlic, minced
  • 2 tablespoon butter
  • 1/4 cup(s) wine, dry white
  • 2 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 2 tablespoon parsley, flat-leaf, fresh chopped
  • 6 cup(s) pasta, angel hair, six cups cooked or 12 ounces uncooked


1. Sprinkle scallops with paprika, pepper, and garlic.

 2. Heat a large nonstick skillet over medium-high heat until hot. Melt 1 tablespoon butter in pan; add half of scallops. Cook scallops 2 minutes on each side. Transfer to a serving platter; keep warm. Repeat with remaining butter and scallops.

3. Add wine, lemon juice, and salt to pan; let simmer 30 seconds or until liquid is reduced to a glaze. Pour over scallops; sprinkle with parsley. Serve immediately on pasta. Garnish with lemon wedges, if desired.

Yield: 6 servings (approximately 4 scallops and 1 cup pasta).

South Beach Diet, phase 2

Nutritional Info (Per serving):

Calories: 336, Saturated Fat: 2.5g, Sodium: 322mg, Dietary Fiber: 2.5g, Total Fat: 5.5g, Carbs: 43.5g, Cholesterol: 48mg, Protein: 26g

Carb Choices: 3

Sauteed Scallops with Garlic

Monday, January 4th, 2010


8 Large sea scallops or about 1 pound bay scallops

2 t Flour for dredging (most will be left on the plate)

1 t Good quality olive oil

1 t Butter

Salt/pepper to taste

1-2 tsp. Finely minced fresh garlic

Parsley, for garnish

Fresh lemon slices to squeeze over if desired


Dry scallops gently with paper towel. Put oil in medium frying pan and turn on heat to medium. Add butter, and while butter melts, dredge each scallop in flour on both sides. When butter is starting to foam, add scallops to pan. Cook until scallops are barely browned on both sides and starting to feel firm, but not until they feel completely firm, about 2 minutes per side for the initial browning. (This will depend on the thickness of your scallops. Mine were quite thick.)


When both sides are browned slightly, add garlic, lower heat a little, season with salt and pepper as desired, and cook about 2 minutes more, either stirring or shaking the pan so the garlic is well distributed around all the scallops. Garnish with parsley and serve hot, with lemon slices if desired.

South Beach Diet, phase one

Warm Scallop Caesar Salad

Monday, January 4th, 2010

Warm Scallop Caesar Salad

(2 servings, recipe created by Kalyn)

8 large sea scallops
about 4 cups washed romaine lettuce
1-2 tsp. olive oil (depends on your pan)
1-2 T water (for larger pan use 2 T)
3 T Caesar Salad Dressing
(I used Cardini’s Caesar, my favorite)
1 tsp. fresh lemon juice

Use a heavy pan which heats evenly. Pans that aren’t non-stick will give the best browning, and be sure to choose a pan where scallops can be cooked in a single layer. Heat olive oil over medium-high heat about 30 seconds, then add scallops and cook quickly, probably not more than 2 minutes per side. Don’t have the heat too high or the scallops will release moisture and won’t brown properly. (Scallops are better slightly underdone than overdone, so don’t overcook! 

While scallops cook, assemble lettuce on two serving plates. Place four scallops on top of lettuce on each plate. Turn pan to high and put water in, then scrape the bottom of the pan to get any browned bits, keeping heat high to let some of the water evaporate. After about 1 minute, turn off heat. Stir in salad dressing and lemon juice and let it get slightly warm in the hot pan, then pour over salad and serve. Top with fresh ground black pepper if desired.
South Beach Diet, phase one

Mocha Ricotta Creme

Monday, November 2nd, 2009

1/2 cup part-skim ricotta cheese
1/2 tsp unsweetened cocoa powder
1/2 tsp vanilla extract
1 package sugar substitute
Dash espresso powder
5 mini chocolate chips

Mix together the ricotta cheese, cocoa powder, vanilla extract, and sugar supstitute in a dessert bowl.  Serve chilled with dusting of espresso powder and sprinkle of chocolate chips.

Serves 1

Nutritional Information

per serving:  261 calories, 15 g protein, 17 g carbohydrates, 14 g fat, 9 g saturated fat, 166 mg sodium, 42 mg cholesterol, 0 g fiber

Southbeach diet, phase 1


Monday, November 2nd, 2009

1 can (15 ounces) chickpeas
2 tbsp fresh lemon juice
1/2 cup tahini (sesame paste)
1/2 chopped yellow onion
3 cloves garlic, chopped
2 tsp extra virgin olive oil
2 tsp ground cumin
1/8 tsp ground red pepper

Drain the chickpeas, reserving 1/4 – 1/2 cup of the liquid.

Combine the chickpeas, tahini, onion, garlic, lemon juice, olive oil, cumin, and red pepper in a blender or food processor.  Puree until smooth, adding the chicpea liquid if necessary to thin the puree.  Refrigerate 3 – 4 hours before serving to blend the flavors.

Serves 5

Nutritional information

per serving:  251 calories, 8 g protein, 23 g carbohydrates, 16 g fat, 2 g saturated fat, 447 mg sodium, 0 g cholesterol, 5 g fiber

Southbeach diet, phase 1

Crab Cobb Salad

Monday, November 2nd, 2009

6 cups, romaine lettuce, torn into bite-size pieces
1 can crabmeat (6 ounces), drained
1 cup diced ripe tomatoes, or cherry tomatoes halved
1/4 cup crumbled blue cheese
2 tbsp cholesterol free bacon bits
1/4 cup low-sugar dressing, or olive oil vinaigrette

Chill 2 plates

Arrange the lettuce on a large serving platter.  Arrange the crabmeat, tomatoes, cheese, bacon bits in rows over the lettuce. 

Right before serving, drizzle some dressing over the salad and toss well.  Transfer to the 2 chilled plates.

Serves 2

Nutritional Information:

per serving:  267 calories, 27 g protein, 12 g carbohydrates, 13  g fat, 4 g saturated fat, 1012 mg sodium, 95 mg cholesterol, 4 g fiber.

Southbeach diet, phase 1

Greek Salad

Monday, November 2nd, 2009

8 leaves romaine lettuce, torn into bite-size pieces
1 cucumber, peeled, seeded, and sliced
1 tomato, chopped
1/2 cup sliced red onion
1/2 cup crumbled reduced-fat feta cheese
2 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp dried oregano leaves
1/2 tsp salt

Combine the cucumber, lettuce, tomato, onion, and cheese in a large bowl.  Whisk together the oil, lemon juice, oregano and salt in a small bowl.  Pour over the lettuce mixture and toss until coated.

Serves 1.

Nutritional Information:
Per serving:  501 calories, 22 g protein, 25 g carbohydrates, 38 g fat, 10 g saturated fat, 2300 mg sodium, 30 mg cholesterol, 6 g fiber.

Greek sald w/out salt:  1134 mg sodium

Southbeach diet, phase 1

Cajun chicken Gumbo and rice

Sunday, October 11th, 2009

I was asked to post a recipe for cajun chicken and rice.  Well, to us that usually means gumbo, or a stew.  Gumbo is more like a soup, and well, a stew is a stew.  Both of them have a roux base (flour and oil mixture) that gives the broth a flavor.  And because of the flour base, this is not the healthiest food choice, so eat it sparingly.  So here are directions for both.

1.  Make the roux

ingredients:  1/4 c flour for stew  or 1 c flour for gumbo, and equal part of vegetable oil (canola oil is a healthier choice)

directions:  Pour the oil into a cast iron skillet.  Iron skillets are best because they evenly heat, and stay hot.  Heat up the oil on medium and then slowly add the flour, whisking it into the oil to get it mixed well.  Keep cooking the flour-oil mixture, stirring and scraping the bottom so it doesn’t get lumpy or burn.   You want it to cook until the mixture turns dark brown, like the color of dark chocolate.

Note:  you can make extra roux ahead of time.  Store it in a glass jar with lid in the refrigerator.  It will keep for at least a month.

2.  Making the stew:

ingredients:  1/4 cup roux (already made), diced onion, diced celery (about 3 branches), diced bell pepper, seasonings to taste (black pepper, garlic powder, red/cayenne pepper),4-6 pieces of chicken, 1 can chicken broth, minced green onions, cooked rice
note: we use a seasoning mix called Tony Chachere’s 

Heat the roux over medium high heat in a large deep skillet, if you haven’t made it fresh
Add in the diced up vegetables and keep stirring.
When the vegetables turn glossy, add about 1/4 c. water to thin out the roux.  Mix well and heat. 
Add Chicken and seasonings, and stir around so that chicken browns
When chicken is browned, add 1 can of chicken broth, mix well.
Then add enough water to just cover the chicken.  Mix well.
Bring to a boil, then set heat to about medium or medium low, just so the stew will simmer
Cook 45 min to an hour, until chicken is done. 
Taste after about 20 minutes and add more seasonings if necessary.
When chicken is nearly done, add in the green onions.
Serve over cooked rice.

3.  Make the gumbo

You will need a 4-qt stew pot, which we affectionately call a gumbo pot.

ingredients:  (1 to 1 1/2 cup) roux, 2 – 3 diced onions, diced celery (about 3 branches), diced bell pepper, cut-up chicken  (8-10 pieces),  seasonings to taste (black pepper, garlic powder, red/cayenne pepper), 1 or 2 cans chicken broth, minced green onions, cooked rice   (Note:  you can use boneless chicken if you want.  But bone-in gives flavor to the broth, as does dark meat over white meat)
note: we use a seasoning mix called Tony Chachere’s, and they also have a roux mix that you can use.

Heat the roux over medium high heat in a 4-qt (or more) gumbo pot, if you haven’t made it fresh
Add in the diced up vegetables and keep stirring.
When the vegetables turn glossy, add about 1/4 c. water to thin out the roux.  Mix well and heat. 
Add Chicken and seasonings and stir around so that chicken browns
When chicken is browned, add the chicken broth, mix well.
Then add about 3 quarts water.  Mix well.
Bring to a boil, then set heat to about medium or medium low, just so the gumbo will simmer.
After about 20 minutes, taste and add more seasonings
Cook at least an hour, covered.
About 15 min before serving add the green onions.
Serve over cooked rice in a bowl.

Some people like to eat potato salad with their gumbo (on the side or inside)