Author Archives: Lea Barlow

Weekend Eats: Spoiling Dad

Jun 18th, 2010

It’s dad’s weekend, ladies, so just give him what he wants.  Well, at least in the food department.  I have assembled a menu to help.  It’s pretty simple. Like dad.













Begin with serving him his favorite beer…


follow-up with the traditional spinach dip…


serve up some dee-lish shrimp and plum kebabs…


the main dish – a big, juicy steak, of course…


end the meal with handing him a carton of his favorite ice cream.  Happy dad.

 

Written by Lea Barlow • Leave a comment

Shrimp & Plum Kebabs

Jun 18th, 2010

INGREDIENTS

  • 3 tablespoons toasted sesame oil
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon freshly grated lime zest
  • 3 tablespoons lime juice
  • 1/2 teaspoon salt
  • 12 raw shrimp, (8-12 per pound), peeled and deveined
  • 3 jalapeño peppers, stemmed, seeded and quartered lengthwise
  • 2 plums, pitted and cut into sixths

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Creamy Spinach Dip

Jun 18th, 2010

INGREDIENTS

  • 1 small shallot, peeled
  • 1 5-ounce can water chestnuts, rinsed
  • 1/2 cup reduced-fat cream cheese, (Neufchâtel)
  • 1/2 cup low-fat cottage cheese
  • 1/4 cup nonfat plain yogurt
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste
  • 6 ounces baby spinach
  • 2 tablespoons chopped fresh chives

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Written by Lea Barlow • 1 Comment

Grilled Filet Mignon with Herb Butter & Texas Toasts

Jun 18th, 2010

Ingredients

  • 1 tablespoon whipped or regular butter, slightly softened
  • 3 teaspoons extra-virgin olive oil, divided
  • 1 tablespoon minced fresh chives, or shallot
  • 1 tablespoon capers, rinsed and chopped
  • 3 teaspoons minced fresh marjoram, or oregano, divided
  • 1 teaspoon freshly grated lemon zest, divided
  • 1 teaspoon lemon juice
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1 tablespoon minced fresh rosemary
  • 2 cloves garlic, (1 minced, 1 peeled and halved)
  • 1 pound filet mignon, about 1 1/2 inches thick, trimmed and cut into 4 portions
  • 4 slices whole-grain bread
  • 4 cups watercress, trimmed and chopped

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Written by Lea Barlow • Leave a comment