5 Spice Chinese Chicken Skewers with Instant Peanut Dipping Sauce (Video)

5 Spice Chinese Chicken Skewers with Instant Peanut Dipping Sauce (Video)
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5 Spice Chinese Chicken Skewers with Instant Peanut Dipping Sauce
If you are a Chinese food lover like me, you will recognize the addictive flavor of these Asian appetizer delights! Chinese 5 Spice Powder is a seasoning that is available at stores and has been used in almost every Chinese restaurant forever; but it most likely has sugars added and worse yet it may have MSG! In this recipe I have duplicated the flavors without all the bad stuff we don’t need so indulge until your hearts desire!

 

Recipe by:
Category: poultry
Serves: 6
 
Prep time: 
Cook time: 
Total time: 

Ingredients
  • Vegetable oil cooking spray
  • 3 tablespoons canola oil
  • 1¼ teaspoons kosher salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon ground cloves
  • 4 teaspoons Splenda sugar substitute
  • 2 pounds boneless and skinless chicken thighs
  • 18 8-inch bamboo skewers
  • 1 tablespoon all natural peanut butter (for peanut sauce)
  • 2 tablespoons teriyaki sauce or low sodium soy sauce (for peanut sauce)
  • 3 teaspoons Splenda sugar replacement (for peanut sauce)

Instructions
  1. Preheat the oven to 400 F. Spray a sheet pan with vegetable oil spray and set aside.
  2. To make the rub for the chicken, place all the ingredients, except the chicken, into a medium bowl and mix well.
  3. Add the chicken to the bowl and coat each piece with the rub.
  4. Place the coated chicken pieces on the greased sheet pan, top with any remaining rub that can be scraped from the bowl, and bake for approximately 25 – 30 minutes. (*Make certain chicken is cooked thoroughly, juices should run clear when cut into and a meat thermometer should read at least 180 degrees F. when stuck into the thickest piece)
  5. Remove the cooked chicken thighs from the oven and cool for 10 minutes before cutting longwise into 3 strips each.
  6. Working over a clean sheet pan, thread 1 cooked chicken strip onto each skewer and leave on the sheet pan.
  7. Lightly grill each fully cooked chicken skewer for about 1 minute before serving or simply reheat in the 400 F. oven for 5 minutes and serve accompanied by Peanut Dipping Sauce. Make sauce by mixing the ingredients together in a small bowl.

Helpful Tip
A nice colorful stir fry goes perfect with these skewers. Boneless and skinless chicken breast may be used for a leaner and lower fat alternative to the thigh meat. And the canola oil may be cut by half and replaced with water or substituted with olive oil if desired. The Splenda may be cut by half or replaced with your choice of other sugar replacements such as Stevia.

Nutrition Information
Calories: 230   Fat: 14   Net Carbs: 1   Fiber: 0   Protein: 24  

 

Fearless Roast Rack of Lamb with Roasted Vegetables (Video)

Fearless Roast Rack of Lamb with Roasted Vegetables (Video)
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Fearless Roast Rack of Lamb with Roasted Vegetables
A rack of lamb certainly isn’t something you buy everyday on your way home from work. It is usually encased in heavy plastic, not so familiar and well, just a bit daunting. But I can tell you right now, go ahead and pick one up and see how SIMPLE and EXCITING any night of the week can be when you’re Eating Stella Style! I am telling the truth when I say this may be the easiest and most rewarding dinner you have ever made!

 

Recipe by:
Category: meats
Serves: 4
 
Prep time: 
Cook time: 
Total time: 

Ingredients
  • 1 tablespoon extra virgin olive oil
  • 2 pound average whole rack of lamb, fat cap removed and trimmed
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon garlic powder
  • 4 sprigs fresh mint, optional for garnish

Instructions
  1. Place the oil in a sauté pan over high heat until almost smoking hot.
  2. Season both sides of the rack of lamb with the salt, pepper and garlic powder and place the whole rack meaty side down in the hot pan.
  3. Let cook for about 3-5 minutes on one side only until meat is well seared.
  4. Place the lamb rack seared side up on a small sheet pan or roasting pan and bake until a meat thermometer stuck in the thickest part of the roast reads 140 degrees F for a perfect rare, about 30 minutes. Let sit for 5 minutes and then slice in between each bone to make individual chops and serve garnished with fresh mint if desired.

Helpful Tip
Removing the fat cap and trimming the excess fat as suggested is a simple and effective way to reduce the fat in this recipe. And you can eat a smaller portion of Lamb as it is a rich and fulfilling protein that goes a long way when served with healthy servings of vegetables!

Nutrition Information
Calories: 250   Fat: 15   Net Carbs: 0   Fiber: 0   Protein: 25  

 

Chicken Francais & Asparagus, Red Peppers, and Pine Nuts (Video)

Chicken Francais & Asparagus, Red Peppers, and Pine Nuts (Video)
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Chicken Francais
Francais is as classical as cooking gets! This recipe employs the easy and basic technique of sautéing to create the simple classic French Beurre Blanc or wine and butter reduction sauce. This very same recipe may be used to make fish or veal and is often the basis for many more recipes. Such as if you add capers and green olives it becomes Picatta or add sliced mushrooms, artichokes and sherry wine topped with melted mozzarella!

 

Recipe by:
Category: poultry
Serves: 4
 
Prep time: 
Cook time: 
Total time: 

Ingredients
  • 2 eggs
  • 1 pound boneless skinless chicken breast, cut into 4 thin cutlets
  • 2 tablespoons cholesterol free butter substitute (recommended: Smart Balance; may use real butter)
  • ½ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 2 tablespoons dry white wine (use your favorite and drink the rest with dinner!)
  • 1 tablespoon finely chopped red onion
  • 1 tablespoon chopped fresh parsley
  • ¼ teaspoon minced fresh garlic (about ½ small clove)

Instructions
  1. Add the eggs to a medium size bowl and beat well.
  2. Place the 4 chicken cutlets into the bowl with the eggs.
  3. Reserve 1 tablespoon of the butter substitute and heat the other tablespoon in a large sauté pan over high heat until almost smoking hot. (*Note: adding just a teaspoon of olive oil to the butter substitute will allow for a hotter pan without burning)
  4. Add in the egg coated chicken cutlets one at a time, season with salt and pepper over all and cook on 1 side for about 2 to 3 minutes until golden brown.
  5. Using tongs flip each piece over, add the lemon juice, wine, onions, garlic and parsley and continue to cook for 3 minutes more until the chicken is thoroughly cooked. (*Note: If liquid runs out add more white wine or stock to keep cooking)
  6. Remove from heat, stir in the reserved 1 tablespoon of butter substitute and serve immediately. Garnish with fresh lemon wedges and parsley if desired.

Helpful Tip
You may lighten up the fats and calories in this recipe by using only egg whites or egg beaters egg substitute and the wine may be substituted with no sugar chicken or vegetable stock. The butter substitute may be replaced with olive oil or canola oil, but not with the same results as butter flavored substitute such as Smart Balance that is actually made of the same base oils anyway. If you prefer not to use substitutes, there still is nothing wrong with using the real McCoy-Butter!

Nutrition Information
Calories: 190   Fat: 8   Net Carbs: 1   Fiber: 0   Protein: 24  

 

Instant Peanut Butter Fudge Truffles (Video)

Instant Peanut Butter Fudge Truffles (Video)
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Instant Peanut Butter Fudge Truffles
One night I was mixing things up like a mad scientist, and similar to that famous chance meeting of peanut butter and chocolate I hit upon the secret to Instant Fudge!!! I was trying to make a quick late night snack that would duplicate the taste of a peanut butter cheesecake. What happened next was a complete surprise as the mixture instantly thickened up like fudge!

 

Recipe by:
Category: desserts
Serves: 4
 
Prep time: 
Total time: 

Ingredients
  • 4 tablespoons all natural peanut butter
  • 1 tablespoon ricotta cheese (may use sour cream, heavy cream, half and half or unsweetened soy milk)
  • 5 packets Splenda brand sugar substitute
  • 1 teaspoon no sugar vanilla extract
  • 1 tablespoon unsweetened cocoa powder (for coating)
  • 1 packet Splenda sugar substitute (for coating)
  • 1 tablespoon almond flour (for coating)
  • 1 packet Splenda sugar substitute (for coating)

Instructions
  1. Add the peanut butter, ricotta and sugar substitute and vanilla to a bowl and mix vigorously with a fork for only a minute or so until the mixture thickens considerably and looks like dough.
  2. Using 2 small bowls, mix together the cocoa powder and sugar substitute in one and the almond flour and sugar substitute in the other.
  3. Next use your hands to roll out marble size pieces of the mixture and then toss them in the coating of your choice and serve!

Helpful Tip
Optional Classic Fudge Presentation: Flatten the mixture onto a dish until it is a ½ inch thick layer and cut with a sharp knife into small squares. (Note: Slight chilling will make this instant fudge even more solid, but we can never wait!)

Nutrition Information
Calories: 120   Fat: 9   Net Carbs: 4   Fiber: 1   Protein: 4  

 

Coconut & Almond Shrimp with Kiwi Chutney (Video)

Coconut & Almond Shrimp with Kiwi Chutney (Video)
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Coconut / Almond Shrimp with Kiwi Chutney
Two great recipes in one! We always have shrimp in our freezer for samples at our personal appearances. And lately we’ve had a ton of coconut around from Rachel’s Marvelous Macaroons. It was only a matter of time before they found each other. Both are delicious with the Kiwi Chutney!

 

Recipe by:
Category: seafood
Serves: 2
 
Prep time: 
Cook time: 
Total time: 

Ingredients
  • canola oil
  • 2 eggs
  • 1 tablespoon water
  • 1 cup sliced almonds
  • 1 cup unsweetened shredded coconut
  • ½ pound raw shrimp, size 21-25, peeled and deveined (filet open and flat)
  • ¼ teaspoon salt
  • ⅛ fresh ground black pepper
  • 2 kiwi fruits, peeled and diced
  • 1 tablespoon diced yellow bell pepper (or any color)
  • 1 tablespoon diced gold bell pepper (or any color)
  • 1 tablespoon diced red onion
  • 1 teaspoon fresh lemon juice

Instructions
  1. Place a deep, heavy pot over medium-high heat and fill with at least 2 inches of oil. Heat the oil to 350° F. It’s very important to monitor and maintain the temperature, or the breading and oil will burn. (Portable deep fryers are great, but if you do not have one, you can use a candy thermometer-just be careful!)
  2. In a bowl mix the eggs and water to create the egg wash.
  3. Put the sliced almonds in a large bowl. Put the shredded coconut in another large bowl.
  4. Dip all the shrimp into the egg first and then coat ¼ pound of shrimp in almonds and the other ¼ pound in coconut. Full coat the shrimp.
  5. Carefully place the almond breaded shrimp one at a time into the hot oil-use a slotted spoon-and fry until golden crispy brown, about 2 minutes. Try not to stir too much as the breading may fall off before browning, just flip each shrimp once halfway through, after about a minute. After finished, remove from the oil and drain on paper towels. Repeat for coconut breaded shrimp.
  6. Mix all remaining ingredients together to create Kiwi Chutney and serve together.

Helpful Tip
Serve in a fresh coconut half-shell!

Nutrition Information
Calories: 350   Fat: 21   Net Carbs: 8   Fiber: 3   Protein: 28  

 

“More To Life” – April 2001 George & Rachel’s First TV Appearance (Video)

“More To Life” – April 2001 George & Rachel’s First TV Appearance (Video)

Before the books. Before the show on Food Network, George and Rachel would share their recipes with others… house to house. This segment from the evening news in Orlando, FL aired on April 2, 2001 and was first television appearance for the pair since losing the weight. Interesting note: check for the shot of the book “Never Be Bored Again on a Low Carb diet” towards the end. It hadn’t actually been written yet, just a prototype filled with blank pages bound together at Kinkos. Eventually it became “Livin’ Low Carb.”

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Sea Scallops Provencal (Video)

Sea Scallops Provencal (Video)
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Part 2 of 3 – 3:39 min.

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 Part 3 of 3 – 4:22 min.

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Sea Scallops Provencal
I first made this recipe working at the Ocean Manor hotel on the Galt Ocean Mile in Ft. Lauderdale, Florida right after Rachel and I got married. It truly is a comfort food for me because those were great and exciting times for young chefs.

 

Recipe by:
Category: seafood
Serves: 4
 
Prep time: 
Cook time: 
Total time: 

Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 pound large fresh sea scallops (frozen is not recommended)
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ fresh lemon, squeezed
  • 2 tablespoons chopped red onion
  • ½ teaspoon chopped fresh garlic
  • 1 cup diced tomatoes
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons butter replacement (recommended; Earth Balance)
  • 3 tablespoons no sugar added soy milk

Instructions
  1. Heat oil in a large heavy sauté pan or iron skillet over high heat until almost smoking hot.
  2. Season the scallops well with the salt and pepper and place gently in the hot pan. Sear on the first side for about 3 minutes and then individually gently turn scallops over.
  3. Squeeze the half lemon over the scallops and add the onions, garlic, tomatoes, basil and butter replacement and cook it all for about 3 minutes more.
  4. Stir in the soy milk, and cook for 2 minutes more to reduce. Serve in a shallow rimmed bowl by its lonesome or over spaghetti squash garnished with fresh basil leaves.

Helpful Tip
Try this recipe using shrimp.

Nutrition Information
Calories: 180   Fat: 5   Net Carbs: 3   Fiber: 1   Protein: 27  

 

Broccoli Polonaise (Video)

Broccoli Polonaise (Video)
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Broccoli Polonaise (Video)
Don’t let the name fool you, it’s harder to say than it is to make. This tasty French side dish is a perfect example of just how easy cooking can be. It’s also a great way to bring leftover broccoli back to the table for seconds!

 

Recipe by:
Category: sides
Serves: 6
 
Prep time: 
Cook time: 
Total time: 

Ingredients
  • 1 pound cooked broccoli spears (frozen or leftovers works perfectly)
  • 2 eggs
  • 3 tablespoons grated parmesan cheese
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • non-stick vegetable cook spray

Instructions
  1. Preheat oven to 375 degrees F.
  2. Spray an 8 x 8 baking pan with vegetable oil spray and place the broccoli inside.
  3. Add the remaining ingredients to a bowl and wisk until blended.
  4. Slowly pour the mixture over the broccoli crowns inside the baking dish and bake for 10 – 12 minutes until they start to brown slightly and the eggs are cooked.
  5. Serve with the good stuff that clings to the bottom of the pan.

Nutrition Information
Calories: 60   Fat: 2.5   Net Carbs: 3   Fiber: 3   Protein: 5  

 

Almond Crusted Chicken Salad (Video)

Almond Crusted Chicken Salad (Video)
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Part 3 of 3 – 4:21 min.

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