Steamed Littleneck Clams with Kielbasa and Basil

These fresh clams were so affordable, I couldn't resist buying them. With dinner preparations underway, I needed to first read up on how to clean fresh clams so there would be no sandy "grit" as we enjoyed them. I found this link for easy-to-follow steps on "How to quickly clean littleneck clams."  Once they are cleaned, it takes hardly any time at all to prepare them. Quick, easy, and delicious! Just how you want a dinner to be!

Ingredients:

Note: This is a single-serving recipe or a two-person appetizer. You can double or triple the recipe, depending on how many you are feeding.

- 12, fresh, Littleneck Clams (make sure their shells are not open when you purchase. If they are, give them a tap. If they do not close, discard. Clams must remain alive until cooked.)

- 1 green onion, chopped

- 2 cloves of garlic, minced

- 2 oz. turkey kielbasa, chopped

- 2 Tbs. butter

- 1/2 cup whole kernel corn

- 1/2 tsp. pepper

- 1/4 tsp. creole seasoning

- fresh basil

After washing clams, place one to two inches of water in a large saucepan. Bring to boil over medium-high heat and place clams in boiling water. Reduce heat, cover, and let clams steam for about three to four minutes. Open lid and make sure all clams have opened. If some have not, cover and let steam another minute or two. If some clams still have not opened, discard those. Once clams have opened, remove, one at a time, to a bowl; and reserve the clam water/stock. 

In a large skillet over medium-high heat, add butter, onions, and garlic. Saute' until garlic is a light golden brown, stirring frequently. Add kielbasa, pepper, and creole seasoning. Stir for one minute and add the corn and the reserved clam water. Let that cook for one and a half to two minutes. Remove from heat and pour mixture over clams and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"A recipe has no soul. You, as the cook, 

must bring soul to the recipe." - Thomas Keller

Brown Sugar Meatloaf

The title just sounds good doesn't it? Brown Sugar Meatloaf!!! Enough said? This sweet and juicy meatloaf takes hardly any time at all to prepare and unfortunately even less time to eat! So tasty it keeps you coming back for more!

Ingredients:

- 1/2 cup packed brown sugar

- 1/2 cup ketchup

- 1 1/2 pounds lean ground beef (I used 93% lean)

- 3/4 cup 2% milk

- 2 eggs

- 1 1/4 tsp. salt

- 1/2 tsp. pepper

- 1 small onion, chopped fine

- 1/4 tsp. ground ginger

- 3/4 cup finely crushed saltine crackers crumbs

Preheat oven to 350 degrees. Lightly grease a 5x9 inch loaf pan. Sprinkle brown sugar in the bottom of the pan and press down lightly. Spread the ketchup on top of the brown sugar. In a mixing bowl, thoroughly mix remaining ingredients and shape into a loaf. (The mixture might seem too thin. Don't worry about that; just pat into a loaf and it will cook perfectly.) Place loaf on top of the ketchup. Bake for 1 hour and 15 minutes. If the center is not done, cook for another 15 minutes. Remove and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"It's not who you are that holds you back; 

it's who you think you are not." - Denis Waitley

Swordfish Steak with Kalamata-Basil Tapenade

FINALLY !!! A NEW RECIPE!!!  We have been in the process of moving for quite a few months. I am happy to say we are now established in our new home and I am soooo ready to get back in the kitchen! I apologize for not having more recipes out there these last few months for my wonderful followers! 

This excellent recipe is high in protein and low in fat! This tasty, healthy, and delicate swordfish can only be improved with the savory Kalamata-basil tapenade placed on top of each swordfish steak! Give it a try! You won't be disappointed! 

Indredients:

- 3, 4 oz. swordfish steaks
- 1 Tbs plus 2 tsp. olive oil, divided
- 1 cup fresh basil (packed)
- 3 Tbs Kalamata olives
- 1 tsp. capers
- 2 large cloves of garlic
- 1 green onion
- 1 cup chopped fresh tomato
- salt and pepper to taste

Coat fish with 2 tsp. of olive oil. Sprinkle with salt and pepper and place in a skillet that has been preheated over medium-high heat. Cook swordfish for 3 to 4 minutes on each side. Remove and cover. 

In a food processor, place fresh basil, olives, capers, garlic, onion, and remaining 1 Tbs of olive oil. Pulse until mixture is finely chopped. Remove to bowl and stir in fresh tomatoes.  Place tapenade mixture on each swordfish and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"It's not that some people have will power and some do not; it's that some people are ready to change and others are not." - James Gordon

Wasabi-Encrusted Tuna Steak

Seared to perfection! This well-seasoned tuna steak, with a sweet and savory crust, is a recipe definitely worth repeating!

Ingredients:

*Note: This recipe is for one, 4 oz., tuna steak. Feel free to double the recipe if you would like to add another steak. 

- 1, 4 oz. Yellowfin Tuna Steak
- 1 tsp. Chinese Five Spice
- 1/2 tsp. ground ginger
- 1 tsp. sesame oil
- 1/2 tsp. rice vinegar
- 1/2 tsp. brown sugar
- 1 tsp. Mirin (sweetened saki)
- 2 Tbs crushed wasabi peas

Preheat skillet over medium-high heat. Place tuna steak on a plate. Combine the rest of the ingredients down to wasabi peas (do not include those yet). Mix well and brush tuna steak with marinade. Reserve 1 1/2 tsp. marinade for tuna steak after it's cooked. Coat (both front and back) tuna steak with the crushed wasabi peas. Place in skillet and cook for about 2 1/2 minutes on each side. Remove tuna steak and brush with remaining marinade. Enjoy! 

"I don't trust words. I trust taste." - Anonymous

Butterfinger Pie

Knowing that I can satisfy my sweet tooth without putting on the pounds? Well, that just makes me happy! Especially when it comes to enjoying one of my favorite chocolate candy bars, Butterfinger!

Ingredients:

- 3 1/2 low-fat Honey Maid graham cracker sheets
- 1, 8 oz. Lite Cool Whip
- 1, 2 oz. Butterfinger candy bar, crushed and divided
- 1 banana (optional)
- 1/4 cup sugar-free Hershey's chocolate syrup
- 1/4 cup fat-free Smuckers caramel syrup

Line the bottom of an 8x8 inch baking dish with the graham cracker sheets. Slice and layer the banana on top of the graham crackers (optional). Mix together the cool whip with half of the crushed Butterfinger candy bar. Spread the cool whip mixture over the graham crackers and bananas. Drizzle both the chocolate syrup and caramel syrup on top of the cool whip and sprinkle remaining crushed Butterfinger on top. Freeze for at least 2 hours. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"In Heaven, chocolate has no calories and is 

served as a main course." - Anonymous