Commercial Citrus Juicer

Orange and Grapefruit Crushes

 Father’s Day Gift Idea

My husband received a commercial style juicer as a gift a few years ago. It’s one of our favorite kitchen items and would make a unique Father’s Day gift. We use it to squeeze fresh oranges, grapefruits, lemons, and limes. You can juice a citrus fruit in seconds, and it’s easy to clean with two removable parts that are dishwasher safe.

During our summer parties, we often serve orange and grapefruit crushes because the sweet tang tastes refreshing.  Below are the recipes that I follow.

Orange Crush Recipe

1 cup freshly squeezed orange juice, I prefer Valencia juice oranges, but I use what is available.

1-2 ounces of Smirnoff Orange or Grey Goose l’Orange vodka

1 splash Triple Sec

1 splash soda water

Serve over ice.

Grapefruit Crush

1 cup freshly squeezed grapefruit juice

1-2 ounces Smirnoff Ruby Red Grapefruit vodka

1 splash Triple Sec

1 splash soda water

Serve over ice.

The commercial citrus juicer is a gift for the woman or man who has everything and enjoys entertaining.

Serendipity Frrrozen Hot Chocolate

Mother/Daughter Time: Serendipity

My daughter and I exercised then split a Serendipity Frozen Hot Chocolate topped with whipped cream. What could have been better than chocolate and family?

Located in New York City and Boca Raton, Florida, Serendipity restaurants offer a full menu, but their “Frrrozen Hot Chocolate is their specialty. Unlike a chocolate milkshake, the cocoa delivers a dark, rich flavor and ice provides refreshment. I like this recipe because other variations include ice cream.

Unexpectedly, we felt rejuvenated after indulging and that allowed us to skip a heavy dinner. Was it serendipity?

Daily Post Prompt: Better

Healthy slow cooker eggplant Parmesan

Healthy Slow Cooker Eggplant Parmesan

Preparation: Start to finish: 3 hours 45 minutes (45minutes active)

Servings: 6

I love eggplant parmesan, but I don’t fry it in high-fat olive oil. To make a lighter, healthy eggplant parmesan recipe, I combined the two recipes below to create an easy baked version for the slow cooker. My husband loved it.

My Crock-Pot is 6 quarts so you may need to adapt your recipe for a smaller size. Also, when a recipe calls for marinara or spaghetti sauce, I usually triple the amount and use most of it, and freeze the remainder.

Prepare the eggplant by slicing it in 1-inch rings and salt on both sides placing it on paper towels for 15-30 minutes to draw out moisture and bitterness. Then rinse in a colander.

I used the following marinara sauce recipe, or you can buy premade.

Marinara sauce recipe (7 1/2 cups)

Two 28 oz. tomatoes crushed or chopped
1 tablespoon chopped garlic
1 medium onion chopped
2 tablespoons olive oil
1 teaspoon basil
1 teaspoon oregano
pinch of sugar
pepper flakes to taste

Cook onions and garlic in olive oil until soft, for about five minutes, add tomatoes and seasonings and simmer for 20 minutes.

Eggplant Parmesan

2 large eggplant sliced and prepared as above
2 eggs whisked and add a few tablespoons of water, to extend the eggs if necessary
2-4 cups Italian breadcrumbs, depending on eggplant size, I start with 2 cups and add more as needed
12 oz. grated-reduced-fat mozzarella
½ cup grated parmesan

Dip eggplant in eggs then Italian bread crumbs. Line baking sheets with eggplant. Bake for 12 minutes in a preheated 350 F oven, turning after 6 minutes or until browned.

Layer sauce, eggplant, mozzarella and parmesan cheeses three times. On final layer top with sauce. Cook on high in slow cooker for 3-4 hours or 6-8 on low.

The eggplant tastes lighter than the fried version and the tomato flavor is more intense.  I would love to know your thoughts. If you enjoy my “skinny” recipe, please click “like.”

http://www.delish.com/cooking/recipe-ideas/recipes/a50701/slow-cooker-eggplant-parm-recipe/

http://allrecipes.com/recipe/25321/eggplant-parmesan-ii/

Bouillabaisse

Bouillabaisse Recipe From Maryland Seafood Cookbook III

 

I don’t prepare bouillabaisse often, but this is my favorite recipe from Maryland Seafood Cookbook III. There are three Maryland Seafood Cookbooks that are available at Amazon.

Preparation: 2 hours

Yield: 6 servings.

Bouillabaisse

2 large garlic cloves, crushed

1/2 cup celery, chopped

1/2 cup onion, chopped

1/2 green pepper, chopped

1/4 cup olive oil

2 bay leaves

1/2 tablespoon oregano

1/4 cup fresh parsley, chopped

1/2 teaspoon crushed red pepper

1 teaspoon salt

24 ounces canned tomatoes, chopped

4 ounces clam juice

2 cups water

1/2 cup sherry

1/2 pound shrimp, cleaned, medium

1 pint Maryland standard oysters shucked

1/2 pound white fish fillets, cut into chunks

1/2 pound Maryland regular crabmeat, cartilage removed

6 Littleneck clams, scrubbed

6 mussels, scrubbed

1/2 pound of squid cleaned, cut them in 1-inch squares

In a large 4 quart pot, saute garlic, celery, onion and green pepper in oil until tender. Add spices and tomatoes. Simmer for 1 hour. Add clam juice, water, and sherry and simmer for 10 minutes. Add shrimp, oysters, and fish and simmer about 3 minutes. Add crabmeat, mussels, and squid. Simmer until clams and mussels open. Serve immediately.

 

I doubled the recipe and tripled the seafood (you can’t have too many clams or mussels with my family). I also added extra clam juice. In the future, I would add the clams when I add the shrimp because they took about 10 minutes to open. I would add the crabmeat at the last minute because it was already cooked.

The family loved it. Enjoy!

Calories: 300 per serving