Thursday, June 18, 2009

Albuquerque Corn Soup

Serves 8

You’ll Need
· ¼ cup butter
· 3 ½ cups corn cut from the cob
· 1 clove garlic
· 1 cup chicken broth
· 2 cups milk
· 1 teaspoon dried oregano
· 4 ounces green chilies
· ¾ cup Monterey Jack Cheese
· Salt

· Melt butter in a 5-6 qt pot over medium heat.
· Add corn and garlic; cook, stirring until corn is hot and darker golden (about 2 min.) Remove from heat.
· Place chicken broth and 2 cups of the corn(leave the rest of the corn in the pot) in a blender or food processor until pureed; return to pot .
· Stir in milk, oregano, and chilies.
· Bring to a boil stirring over medium heat.
· Remove from heat.
· Stir in cheese.
· Season to taste with salt, and enjoy.

Nutrition Facts
Calories: 397
Protein: 12g
Carbohydrate: 57g
Fiber: 0
Fat: 14g
Saturated Fat: 7g
Cholesterol: 34mg
Sodium: 220mg (this will vary based upon additional salt added)

Monday, June 8, 2009

Fish Baked Broiled or Barbecued in Foil

Serves 6

· 6 white fish of choice, fillets (to total about 2 pounds)
· 6 sheets heavy aluminum foil
· Salt
· Pepper
· Dried parsley or dill
· Butter
· 6 lemon slices
· 12 Tablespoons dry white wine

· Preheat oven to 400, preheat broiler, or have charcoal at cooking temperature in BBQ grill.
· Place each individual serving of fish on a sheet of foil.
· Sprinkle with salt, pepper, parsley or dill.
· Dot each fillet of fish with a pat of butter.
· Top with slice of lemon
· Pour 2 Tablespoons of wine over each fillet.
· Fold foil up around fish and seal by folding, allowing a little space on top of fish.
· Bake 20 to 30 minutes in oven, or for 15 minutes in broiler, or for 30 minutes over glowing charcoal.
· Fish will be tender and flake easily when done.

Approximate Nutrition Facts Per Fillet of Fish
Calories: 138
Protein 21g
Carbohydrates: 0
Fiber: 0
Fat: 6g
Saturated Fat: 3g
Cholesterol: 56mg
Sodium: 230mg