Cooking with Heide (TM)/Cooking with Heidi (TM)

Easy Cheesy Quesadilla

2012-02-04T16:26:00.005-05:00

This is perfect for watching the big game, tailgating, company, or even for a quick snack. I've used a Mexican blend of cheese. Feel free to experiment and use what cheeses and fillings you like.

Enjoy!

8-10 flour tortillas
8-10 oz shredded cheese
6- oz each: chopped bell peppers, chopped onions
1/4 tsp crushed red pepper flakes
1 tsp mild chopped chilies (optional)
1- 2 T oil (olive or canola)

Heat skillet to medium high heat. Lower heat to medium, add oil.

Lay 1 flour tortilla in pan. Sprinkle some of the cheese, onions, peppers, red pepper flakes, and chile on tortilla. Place another tortilla on top.

Cook on one side for 2 to 3 minutes, or until golden brown. Flip over to cook on other side for 2 to 3 minutes more. Remove quesadilla from pan and place on serving place. Repeat cooking process with remaining tortillas and fillings.

To serve, cut quesadilla into 4 slices.

Serves 4-5 (one quesadilla).

Salt Free And Loving It Seasoning (TM)

2012-01-19T14:14:00.006-05:00

If one of your New Years resolutions is to reduce sodium, here is a tasty salt free way to add flavor to your cooking.

I've included basil, parsley, chives, and oregano for this recipe. Feel free to adjust the amount of herb, if needed. If you don't have granulated garlic, you can use dried minced garlic. You can experiment with different herbal blends too, if desired.

1 tsp dried chives

1 T each: dried parsley, dried basil,
1/2 T dried oregano

1/2 tsp each: black pepper, granulated garlic
1/8 tsp crushed red pepper flakes (optional)

Combine herbs in small bowl,. mix well. Pour herb in a clean salt shaker.

Makes 6- 8 servings (1 tsp approx.)

Royal Treatment Frittata

2011-11-03T18:45:00.001-04:00

You don't have to be royalty to eat like one.

This is great for brunch or even a light supper. Once you've mastered this recipe you can use the fillings you like. You can even make this vegan by using egg substitute.

8 eggs

1-2 oz. approx. each: chopped bell peppers, chopped tomatoes, chopped onions, sliced mushrooms,

diced cheese, diced ham

non- stick cooking spray

1 clove garlic chopped

1/8 tsp salt (optional)

1/4 tsp ground pepper

1/2 tsp dried or fresh parsley

Crack eggs into mixing bowl. Whisk eggs well for 10-20 seconds.

Add chopped vegetables, salt, pepper, cheese, garlic, parsley, ham and cheese to eggs.

Preheat oven to broil.

Spray skillet with non- stick cooking spray and heat to medium high. Lower heat to medium, add eggs and cook for 5-7 minutes or until it just starts to set.

Place pan in oven and broil for 5- 7 minutes. Remove pan from oven with pot holders or oven mitt.

Cut frittata into 4 wedges.

Serves 4.

Easy Margaritas

2011-10-07T22:27:00.003-04:00

This is refreshing for tailgating or for anytime. I serve this frozen but omit the ice if you wish to serve it over ice.

16- 20 oz prepared limeade

4 oz tequila

2 T triple sec

Ice (optional)

Salt for rim of glass
2 limes

Juice 1 lime into small bowl, cut second one in quarters, set aside.

Wet a napkin slightly, rub around rim of glasses to wet. Put salt on small dish.

Put mouth of glasses face down on plate to coat rim of glasses with salt, set glasses aside.

Combine limeade, lime juice, triple sec, ice, and tequila in blender. Blend well for 20- 30 sec. Pour into glasses. Garnish glass with lime wedges.

Serves 4.

Pico De Gallo

2011-09-27T00:14:00.002-04:00

This is a very easy recipe for Pico De Gallo. It's similar to salsa except, I've added avocados.

2- 3 Roma tomatoes (diced)

1 bell pepper (diced)

1 cup onions (diced)

1/4 tsp pepper

1/8 tsp red pepper flakes

1/8 tsp salt (optional)

1-2 tsp lime juice (to taste)

2 tsp cilantro (chopped)

1-2 tsp diced chilies

1 avocado, peeled and diced

Combine ingredients in a mixing bowl. Let chill until ready to serve.

Makes 12 servings (2 T).

Recipe To Help the Hungry

2011-08-14T23:45:00.006-04:00

This post is dedicated to the memory of Eleanor Josaitis. Josaitis, along with Father William Cunningham founded Focus Hope which has transformed the lives of many in the Detroit area. May her legacy endure and her work inspire others.

When most of us get hungry, all we have to do is go to the kitchen to get something to eat, Those who are unfortunate around the world, they don't have or can't afford that luxury. Whether hunger is taking place halfway around the world or on the next block, it affects everyone.

One the side of this site, under "recipe to pay it forward" are links to organizations that are working to eradicating hunger. By getting involved you are helping others and maybe someone you know.

Thank you for making a difference!

Not So Super Secret To Super Simple Syrup (TM)

2011-08-12T23:29:00.061-04:00

Simple Syrup is a great way to sweeten your summertime drinks and can be used in many recipes.

Once you mastered this basic recipe, you can make your own twists to the syrup. I've used 3/4 c of sugar for this. You can adjust the amount of sugar for desired sweetness.

1 c cold water

1/2c - 1 c sugar (regular or dietetic)

Heat water on high just until it just comes to boil in saucepan.

Reduce heat to medium, add sugar. Stir sugar 2-6 min or until it's fully dissolved.

Remove from heat and let cool. Pour into small container with lid. Store in refrigerator until needed.

Makes 48 (1 tsp) servings.

Ready for Summer Fish (TM)

2011-07-01T11:50:00.004-04:00

This is a satisfying, yet light recipe for fish, perfect for summer. I've used pollack for this, but you can use what you like.

4 fish fillets
1/8 tsp salt
1/4 tsp black pepper
1 tsp each: parsley, granulated garlic
Non-stick cooking spray
1-2 T olive oil
Squeeze of fresh lemon juice

Preheat broiler to high.

Spray cooking sheet with non-stick cooking spray.

Sprinkle: salt, pepper, parsley and granulated garlic over both sides of fish.

Drizzle olive oil over both sides of fish. Squeeze fresh lemon over fish.

Broil for 12 -15 min or until done.

Serves 4.

Kims' Honey Mustard Dressing (TM)

2011-06-07T11:43:00.005-04:00

This is a very easy recipe from a cousin-in-law for honey mustard dressing. You can adjust the amount of ingredients to taste. Enjoy!

1/4 c (4T) appx. mayo (regular or lite)

2-3 T each: honey, mustard

In a bowl combine ingredients. Mix well with a fork.

Serves 12 (1 tsp.).

Here A Chicken, There A Chicken, Everywhere A Chicken Soup (TM)

2011-04-23T23:26:00.075-04:00

There is nothing better than homemade soup to make one feel better. This is an easy recipe for homemade chicken soup. You can adjust the amount of chicken and vegetables used.

1- 2 chopped boneless chicken breasts (uncooked)
4 c - 6 c cold water
1/3 c chopped onions
1/4 c each: sliced carrots, sliced celery
1/4 tsp each: black pepper, dried or fresh parsley
1/8 tsp salt (optional)
1 clove garlic crushed, chopped
1/4 c star shaped noodles (optional)

In a saucepan combine: chicken, water, onions, carrots, celery, salt, pepper, parsley, garlic. Bring pan to a boil.

Boil ingredients for 30 min, stirring occasionally. Lower heat to medium low, add noodles if desired and let simmer for 20 more min. Stir occasionally.

Serves 4-6.

Spring Fling Cooler (TM)

2011-03-23T22:39:00.011-04:00

What a better way to celebrate a new season with a refreshing smoothie. This recipe is from a nephew.

I've used reduced fat milk , but you can also make this vegan by using dairy free milk and vegan ice cream. You can adjust the amount the ice cream, if desired.

Enjoy!

1/2 c each sliced strawberries (fresh or frozen), orange juice, milk
1/2 - 1 c strawberry ice cream
1 banana sliced

Combine ingredients in a blender. Blend well for 15 - 30 seconds.

Serves 2

Simple Simon Salmon (TM)

2011-03-10T23:14:00.010-05:00

This is a very easy recipe that is perfect for Lent or anytime of the year.

1.5 lb salmon fillet
1/8 tsp salt (optional)
1/4 -1/2 tsp ground black pepper (to taste)
1/2- 1 tsp dried parsley (to taste)
juice and zest of 1 lemon
2 - 3 T approx. butter (cut into pieces)
Nonstick cooking spray

Spray cookie sheet with nonstick cooking spray.

Place salmon fillet on cookie sheet. Sprinkle salt, pepper, parsley, butter pieces and lemon zest evenly over fillet. Squeeze lemon evenly over salmon.

Place salmon in broiler and broil on high for 12- 15 min. or until flaky. Remove from oven and let rest for a few minutes. Cut fillet into 4 serving pieces.

Serves 4.

Please Eat Your Vegetables Soup (TM)

2011-03-05T22:08:00.089-05:00

Nothing is more satisfying on a late Winters day than a hearty bowl of soup. This is a very easy recipe for vegetable soup.

I've used inexpensive stewing beef and low sodium beef broth. You can use leftovers as well. You can even make this soup with chicken or even vegetarian if you wish.

8 c low sodium broth (I've used beef broth)
2 c cubed meat
4 c mixed vegetables (canned or frozen)
1 c chopped celery
1 can diced tomatoes
1 c chopped onions
1/4 tsp ground black pepper
pinch of salt (optional)

In a large pot combine: broth, meat, veggies, celery, tomatoes, onions, pepper and salt. Bring to a boil for 10-15 min. Reduce heat and let simmer for 1- 2 hours, stirring occasionally.

Serves 8.
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Easy Chili (TM)

2011-02-22T16:28:00.008-05:00

This basic and easy recipe is perfect for a cold winters day.

I've used ground round, but you can easily make this vegetarian if desired. You can also adjust the degree of heat according to preference.

1 lb lean ground beef (ground round)
2 cans kidney beans drained
1-2 cans tomato sauce
1 can diced tomatoes
1/4 tsp each: black pepper, chili powder
1/8 tsp each: salt, red pepper flakes (optional)
1 /2 onion chopped
1 bell pepper chopped
1 clove garlic, crushed, chopped

Heat a medium sized pot over medium high. Add onions, salt, pepper, chili powder, garlic and meat. Brown for 8 to 10 min. Drain well in strainer.

Return beef mixture to the pot. Add diced tomatoes, tomato sauce, kidney beans, bell peppers, red pepper flakes. Cook for 15 min or until well heated, stirring occasionally.

Serves 6.-8.

Special Request Pork Chops (TM)

2011-01-22T02:48:00.010-05:00

By request here is a very easy recipe for pork chops. I used lean boneless pork loin but this should work with any kind of pork chop.

4 boneless pork loin chops
1- 2 T oil (olive or canola)
1 T low sodium soy sauce
Juice of 1 orange
1/4 tsp black pepper
1/8 tsp salt (optional)

Cut one orange in half.

Heat skillet to medium high heat. Add oil and reduce heat to medium. Add pork chops. Salt and pepper chops on both sides. Pour soy sauce over chops. Squeeze orange juice over chops. Cook chops on one side for 8-10 min or until done. Turn over and squeeze remaining orange over chops. Repeat cooking process for 8-10 min or until done.

Let pork chops rest for a few minutes before serving.

Serves 4.

Asian Inspiration Chicken (TM)

2011-01-07T01:51:00.007-05:00

This is a great dish to start the new year off healthy. I've used boneless chicken breast, but you can use chicken thighs as well.

4 boneless skinless chicken breasts

1/4 tsp each: ground black pepper, diced fresh ginger

1/8 tsp salt (optional)

2 tsp low sodium soy sauce

1 orange, juiced, zested

1- 2 T olive oil (enough to coat bottom of pan)

In a shallow bowl combine: chicken breast, orange juice, orange zest, soy sauce, salt, pepper and ginger. Let marinate for several hours.

Heat skillet over medium high heat. Add oil and reduce heat to medium. Add chicken, marinade and cook for 10 min. Flip chicken over on other side and cook for 10 min or until done.

Serves 4.

You Deserve A Coffee Break Today Cooler (TM)

2010-12-21T17:13:00.010-05:00

Love coffee drinks? This is an easy recipe that was inspired and requested by a neighbor. This is perfect anytime of the year.

I've used vanilla ice cream. You can adjust the amount of ice cream You can use dairy free milk, dairy free ice cream, if needed. You can even experiment with frozen yogurt, if desired.

Enjoy!

1 cup (8 oz) black coffee (regular or decaf)

1/2 c skim milk

3-5 ice cubes

1- 2 scoops ice cream

2-3 T chocolate syrup

Whipped cream (optional)

Brew coffee according to coffee maker instructions.

In a blender combine: coffee, milk, ice cubes, ice cream, 2 T of the chocolate syrup. Blend well for 20-30 seconds.

Pour cooler into tall glasses. Top with whipped cream. Garnish with remaining syrup and straws.

Serves 2.

Fall Noodles (TM)

2010-12-07T23:59:00.005-05:00

This is a very simple recipe for winter squash. Enjoy.

1 package (12 oz) egg noodles
1/8 tsp salt (optional)
1 c chopped onion
1 medium winter squash
1/4 tsp each: nutmeg, dried oregano, pepper
1/4 c pine nuts
2 T olive oil (enough to cover bottom of pan).

Cook noodles according to package instructions.

Peel squash with a vegetable peeler, and clean out seeds. Peel onion. Cut onions and squash into chunks.

Heat pan over medium high heat. Reduce heat to medium and add oil. Add onion, squash, black pepper, salt, nutmeg and oregano to pan. Stir occasionally and cook for 15 minutes or until done. Towards end of cooking, add pine nuts.

Drain pasta and toss with squash mixture. You can drizzle more olive oil if needed over pasta.

Serves 4.

Happy Thanksgiving!

2010-11-25T01:44:00.002-05:00

Happy Thanksgiving!

Family Favorite Cheesecake (TM)

2010-11-20T19:48:00.004-05:00

This is a family favorite for the holidays.

Packaged graham cracker crumbs for this recipe were used. You can crumble the crackers yourself if preferred. You can crumble them by placing the crackers in a plastic baggie and roll a rolling pin over them until crushed. A food processor works as well.

Crust

1 1/2 c crushed graham cracker crumbs
1/4 c sugar
1/4 c butter

Cheesecake Filling

1 pint small curd cottage cheese
1/2 c butter
2 8 oz packages cream cheese
4 eggs slightly beaten
1 pint sour cream
1/3 c corn starch
1 tsp vanilla
2 T fresh lemon juice
1 1/2 c sugar

Crust

Preheat oven to 325' F

Combine graham cracker crumbs, sugar and butter into a mixing bowl. Mix well. Spread mixture evenly into a 9 inch spring form pan. Bake on 325' F for 15 min. When crust is done baking, set aside.

Filling

Beat cottage cheese until smooth. Add ingredients in order given, beating well after each addition using medium speed on mixer. After all ingredients are added, beat an additional 10 min. until mixture is smooth and creamy.

Pour mixture onto prepared graham cracker crust. Bake for 1 hr. and 20 min. at 325' F. After baking turn oven off and let it stand in oven for 2 hrs. Don't open oven during baking time and standing time.

Remove from oven and allow to stand at room temperature an additional hour. Refrigerate until ready to serve. Top with canned cherry pie filling or with your favorite cheesecake topping.

Classic Chicken Salad (TM)

2010-09-17T02:45:00.010-04:00

Looking for an idea for a quick lunch.

Here is an easy recipe for a classic lunchtime staple. I've used canned chicken, but this is perfect for leftover chicken too. You can serve this as a sandwich but it also works served over lettuce or along side of crackers. Enjoy!

12 oz cooked chicken (finely chopped)
1/3 c finely chopped celery
1/8 c finely chopped onion
1/3 c - 1/2 c light mayo (to taste)
1/8 tsp each: black pepper, white pepper

Combine ingredients in a mixing bowl. Mix well to coat mixture with mayo.

Serves 4-6.

Poached Eggs

2010-08-23T14:22:00.008-04:00

This is a very simple recipe for poached eggs. Enjoy!

2 eggs
1 c water
1/8 tsp each salt, lemon juice (optional)
1/4 tsp pepper

Bring water in small skillet to a gentle boil. Add salt and lemon juice if desired.

Crack 1 egg onto a saucer or small dish.

Once water reaches boil, reduce heat to medium low. Add egg by tilting dish over pan to let egg slide off into pan. Repeat process with remaining egg.

Cook eggs for 4 min. Remove eggs with slotted spoon and transfer onto a clean plate. Sprinkle pepper over eggs if desired.

Serves 1.

Grilled Raspberry Chicken Salad (TM)

2010-07-23T11:25:00.011-04:00

This recipe was inspired by a nephew.

This is a light, yet satisfying summer meal. I used fresh raspberries for the salad, but you can use frozen raspberries if needed. I used a grill pan for this recipe, but this will work on an outdoor grill as well.

Chicken

2 boneless, skinless chicken breasts
1 package raspberries (6 oz)
1 tsp sugar, to taste (regular or dietetic)
1/8 tsp salt (optional)
1/4 tsp pepper
1-2 T oil (Canola)

Salad

1 c cherry tomatoes, halved
1 oz each: Gorgonzola cheese, sliced almonds
1/2 cucumber sliced
1/2 medium red onion, sliced
1/2 head Romaine or red leaf lettuce

Set aside a few raspberries for garnish.

In a baggie combine: sugar, raspberries, salt, pepper. Use your fingers to finely crush raspberries. Add chicken to the baggie and massage bag with fingers to coat chicken evenly Let set in the refrigerator for a few hours to marinate.

While chicken is marinating, prepare salad and chill in refrigerator.

Heat grill pan over medium high heat. Add oil and reduce heat to medium. Cook chicken on 1 side for 10 min or until done. Flip chicken over and repeat cooking process.

Let chicken rest for a few minutes before slicing. Transfer chicken to cutting board and cut into slices. Toss chicken slices into salad. Garnish salad with reserved raspberries.

Serves 4.

Shrimp Oliver (TM)

2010-06-25T14:43:00.022-04:00

Need an idea for a super simple dish. This quick recipe is based on a pasta dish that I had at a restaurant years ago.

I've used cooked shrimp. If using raw, cook them in boiling water first, then set aside. I've used a dry white wine, but you can use vermouth instead. I've also used angel hair or linguine, but this should work with your favorite pasta.

1- 1 1/2 lb cooked shrimp (depending on size of shrimp)

1 pkg thin pasta regular, or whole wheat or gluten free)
1 c each: chopped: ripe pitted black olives, chopped tomatoes (cherry or Roma), chopped bell pepper, chopped onions

1/3 c dry white wine or vermouth

1/4 c sliced green onions

3 T oi (olive or canola)

1-2 tsp each to taste: parsley, oregano, basil (dried or fresh)

1/4 tsp black pepper

1/8 tsp salt (optional)

1 clove fresh garlic, crushed & chopped

1/2 tsp fresh lemon juice

zest of 1 lemon

Cook pasta according to directions.

If using raw shrimp, cook shrimp in a pan with boiling water until shrimp turns pink (3-5 min), set aside.

In a skillet heat oil over medium high. Combine: vegetables, olives, herbs, garlic, salt, pepper, lemon juice and zest. Cook for 5- 6 minutes.

Add wine and shrimp cook for 4-5 minutes more. Serve over your favorite pasta.

Serves 4

Herb Dressing (TM)

2010-06-17T14:36:00.004-04:00

This is my version of a classic herb dressing. This is an excellent way to use fresh herbs out of your garden. If you can't find fresh herbs, then dried herbs will work too.

I used a clean glass jar with a lid to mix this dressing. But if you don't have any, you can use a small bowl to mix the dressing.

1/2 c oil (olive or canola)
1/2 -1 tsp lemon juice (to taste)
1/8 tsp salt (optional)
1/4 tsp black pepper
1-2 tsp each: parsley, chopped chives, basil, oregano, to taste (dried or fresh)

In a small bowl or a clean glass jar combine ingredients. Mix well by shaking the jar or by using a fork.

Makes 8 servings (1 T)