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NEW YEAR , NEW AND HEALTHY RECIPES

The New Year is a great way to start your goals and resolutions and if eating healthy is your top priority here are some healthy recipes that promise to not cut out on taste !

 

Pepper-Crusted Beef Tenderloin

Pepper-Crusted Beef Tenderloin

  • 1 tablespoon whole black peppercorns, crushed
  • Coarse salt
  • 2 teaspoons sugar
  • 1/2 teaspoon crushed red-pepper flakes
  • 1 tablespoon extra-virgin olive oil
  • 1 center-cut beef tenderloin (about 2 1/2 pounds)
    1. Preheat oven to 400 degrees. Combine peppercorns, 1 tablespoon salt, the sugar, and red-pepper flakes. Rub all over tenderloin to coat. Let stand at room temperature for 1 hour.

    2. Heat a large ovenproof skillet over high heat until almost smoking. Add oil, and brown meat, 1 to 2 minutes per side. Transfer skillet to oven, and roast until an instant-readthermometer inserted into the thickest part reaches 120 degrees, about 16 minutes. Remove from oven, and let stand for 10 minutes before slicing. Serve with grainy-mustard aioli and squash.

  • Asian Turkey Burgers

Asian Turkey Burgers

 

 

 

 

 

 

  • Ingredients
    1/4 cup bulgur wheat
    1/2 cup boiling water
    1/4 cup rice wine vinegar
    1 teaspoon sugar
    Kosher salt and freshly ground black pepper
    1/4 seedless cucumber, sliced 1/8-inch thick, 1 cup
    1/4 small red onion, thinly sliced
    1/4 cup plain low-fat yogurt
    1 teaspoon chili garlic sauce
    12 ounces lean ground turkey
    2 tablespoons hoisin sauce
    2 scallions, chopped
    1 teaspoon grated ginger
    1 clove garlic, grated
    2 tablespoons chopped cilantro, plus 1/4 cup whole leaves
    2 teaspoons vegetable oil
    4 whole wheat hamburger rolls

    Directions
    Put the bulgur in a medium bowl and add the boiling water. Cover with plastic wrap and let stand until the bulgur is tender, 45 minutes to 1 hour.

    Meanwhile, in a medium bowl whisk the vinegar and sugar with a generous seasoning of salt and pepper until dissolved. Add the cucumber and onion, toss well and set aside to marinate for about 30 minutes.

    In a separate small bowl combine the yogurt and chili garlic sauce. Season with salt and pepper and set aside.

    Drain the bulgur and put into a large bowl. Add the turkey, hoisin, scallions, ginger, garlic and chopped cilantro and mix until just combined. Form into 4 equal sized patties.

    Heat a large nonstick skillet over medium heat until very hot. Lightly brush both sides of each patty with oil and place in the skillet. Cook, turning once, until just cooked through, 3 to 4 minutes per side.

    Drain the pickled vegetables and toss with the whole cilantro. Spread some spicy yogurt sauce on the top and bottom of each bun and top with a burger patty and some pickles.

    Copyright 2010 Television Food Network, G.P. All rights reserved

  •  Roman Style Chicken

     

Roman Style Chicken Roman-Style Chicken

4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

Recipe courtesy of Giada De Laurentiis

 

     

     

     


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