Birthday Cupcakes (low-fat too!)

Who doesn't love cupcakes? Off hand, I can't think of anyone. Not only are cupcakes a fun and easy treat to whip up at the drop of a hat, but they are also great to substitute for cake at a birthday. The best part is, these are low fat too!!! I'm giving away the SECRET to fabulous cupcakes that taste moist and delicious AND they are LOOOWWW FATTT!!! (Did I mention they were also B-day cupcakes? Oh yeah... haha I did :-)

Ingredients:

- cupcake mix (any flavor)
- corresponding icing
- 1 cup plain apple sauce
- 3 egg whites
- (Typically) 1- 1/3 cup water
- Tube icing (the kind you can write with that looks like it's in a cheese whiz bottle)

To Make:

Prepare the cupcake batter as shown on the box, however substitute the oil for one cup of plain apple sauce and the 3 eggs for just the whites.

Bake according the package and let cool for at least 20 minutes before attempting to ice them. Also make sure icing is at room temperature before attempting to ice.

Ice cupcakes with desired icing amount and arrange neatly into a serving dish or cake pan as seen in the picture. Taking the tube icing, write any birthday message on the cupcakes also as shown. Word to the wise, practice writing with the icing first before trying it out on the cupcakes.



That's it. It's simple and easy and low fat too! These are great for not only birthdays but any day that you want to make just a little extra special!

Pasta Primavera with Salmon

This dish has brought me great joy because it incorporates several of some of my favorite things: Pasta, Salmon and vegetables! I don't very often see pasta and fish mixed together and served and that's why I thought it was creative. I enjoy making dishes that are typically "unconventional" so this creation was perfect AND delicious!

Ingredients:

- 1 pound Campanelle Pasta
- 3 pounds Salmon
- 1 red pepper, diced
- 1 onion, diced
- 1 whole clove of garlic, minced
- 2 large carrots, shredded
- 2 cups frozen or fresh peas
- Olive Oil
- Salt
- Pepper
- Crushed Red pepper
- Dried oregano
- Fresh oregano, minced
- Fresh basil, minced

To Make:

Start by boiling a large pot of salted water. Cook the pasta according to the package, about 8-9 min; always al-dente.

While the water is heating up, dice the vegetables and shred the carrots. In a large saute pan, drizzle the bottom with olive oil and saute the onions, peppers and garlic until tender, about 6-8 min. Season with salt and pepper.

In the meantime, drizzle another large pan with olive oil and place on stove set to med-high heat. Season the salmon with salt, pepper and dried oregano. Place salmon into the pan and reduce to med. heat. The salmon should cook about 4 -6 min. on each side depending on how large a fillet and how many fillets you use. (3 pounds is perfect for this recipe)

Add the carrots and frozen peas into the vegetable mixture and add more olive, salt and pepper. Add in crushed red pepper.

Drain pasta and in an extra large serving dish, drizzle the bottom with olive oil and add pasta along with the vegetables.

Begin breaking up the salmon into large chunks in the same saute pan and immediately add the salmon into the pasta mixture. Add more salt and pepper to taste and add in the minced oregano and basil. Finish off with extra crushed red pepper and olive oil, mix thoroughly and serve immediately!

This dish is a crowd pleaser!

Pyrex-Surprise Manicotti - Hottest Culinary Couple in America

Nick and I were voted as "America's Hottest Culinary Couple" and therefore we got to travel to NYC to compete for the title and we had the opportunity to cook for the fabulous Gilles Marini, star of "Brothers and Sister's" as well as being extremely memorable in "Sex and the City" and who can forget "dancing with the stars" but none the less, we were able to cook for Gilles and we had a fabulous time. Below you'll find the delectable recipe we made and try it, it's awesome.

Ingredients:
For the Manicotti

- 6 manicotti
- 1 package shredded mozzarella cheese
- 2 cups Parmesan cheese
- 1/2 onion, diced
- 2 large carrots, finely diced
- 2 celery stalks, finely diced
- 5 cloves garlic, minced
- 1 chicken breast
- 1/2 cup chick stock

For the Sauce:

- 2 cans PLAIN tomato sauce
- 1/2 onion, diced
- 1 red pepper, diced
- 5 garlic cloves
- oregano
- basil
- salt
- pepper
- crushed red pepper
- sugar
- olive oil
- Parmesan cheese

To Make:

Boil a med pot with water and boil the manicotti for 8 min. Salt the water. In the meantime, begin dicing the carrot, celery, onion and garlic in a drizzle of olive oil and saute, stirring frequently on med. heat.

To start the sauce, dice the remaining half an onion, red pepper and garlic and saute in 3 tbs. of olive oil until tender, about 6-7 min and then add the plain tomato sauce and stir immediately, turning to med. heat. Add some Parmesan cheese and a teaspoon of the following, basil, salt, pepper, crushed red pepper and oregano. Add 1 teaspoon of sugar.


In a small pan, drizzle olive oil and season the chicken breast with the following, salt, pepper, oregano, Parmesan cheese and crushed red pepper. Cover and saute for 5 min on each side, adding a tablespoon of chicken broth. Remove chicken from stove, dice in cubes and add into the celery and carrot mixture.

Add Parmesan cheese into the carrot mixture and the chicken stock and stir cooking on high heat for another 3-4 min.

Drain the pasta and run water on for 1 second before setting aside.

Continue mixing the sauce to avoid sticking.

Pour carrot and celery mixture into a large bowl and add mozzarella cheese, mixing thoroughly. Add some salt, pepper and crushed red pepper to taste.

In a large glass dish, spread sauce into the bottom and begin stuffing the manicotti gently with a fork. Arrange neatly into the glass dish and top with sauce.

Bake on 375 for 5 min, if desired, it's not necessary.

Serve and ENJOY!!!

Rotini with Red Peppers and Parmesan

We all by now know that I LOVE Pasta (and I'm Italian so go figure) but anyways, I like to create and keep a collection of quick pasta dishes that just use what I have easily on hand in my fridge or pantry. That way, I feel confident that no matter what, when I get the urge for pasta, I know I can take 12 min tops to create the best dish. Check it out...


Ingredients:
- 1/4 pound tri-colored rotini
- 1/2 red pepper, diced
- 1/2 onion, diced
- handful fresh basil
- 1/4 cup Parmesan cheese
- salt
- pepper
- crushed red pepper
- olive oil

To Make:

Bring water to a boil and cook the pasta, about 8 min. in a med. pot. Salt the water. While the water is heating up, dice onion and red pepper and saute in olive oil in a med. pan for about 7 min, until soft and tender. Season with salt and pepper.

Drain pasta and using a large bowl, sprinkle olive oil in the bottom of the serving bowl and dump pasta into the bowl. Stir in the onion and pepper mixture and also the fresh basil and Parmesan cheese. Season with more salt and pepper and best of all top with crushed red pepper. Serve immediately and ENJOY!!

Whole Grilled Salmon

Looking for an EASY way to grill salmon? DONE. You can use frozen salmon or fresh, whichever is easier for you. Just make sure you have a grill and some simple ingredients and you'll be all set in just a few minutes!




Ingredients:

- One 1/2lb. salmon fillet (frozen or fresh, thawed and skin on)
- Stir Fry sauce
- Soy sauce
- Olive oil
- salt
- pepper

To Make:

Using a long plate that the salmon will fit onto, arrange salmon skin down and begin dressing it with 4 shakes of soy sauce, a 2 second pour of stir fry sauce, a 3 second pour of olive oil and salt and pepper to taste.

Using sturdy tongs, flip the salmon once over and then back again so you mix all ingredients and everything mixes together.

Heat your grill to about 425 degrees and place the salmon skin side down first for 5 min. Close grill lid.

Using 2 large spatulas flip the salmon once over and cook for another 5 min. with the grill cover closed.

*Note: cooking times will vary depending on the thickness of the salmon.

Remove from grill and serve immediately.

Easy Grilled Corn on the Cob

If your looking for the easiest way to make corn on the cob, without having to boil a huge pot of water and even without having to peel them ahead of time, then this will be the easiest thing you have ever done. Let your guests do the hard work! haha, kidding, but not really.





To Make:

Heat your grill as you normally would for any other grilling you will be doing.

Using un-peeled corn on the cob, remove any excess layers and being placing corn on the cob DIRECTLY onto the hot grill.

Let them cook between 10-20 minutes, depending on how hot your grill is and also how cooked you like your corn.

I prefer 15 min each side.

Once you remove from the grill, let them stand a few min. since they will be STEAMING hot.

Your guests or whomever is eating this delicious corn will have to do their own peeling, which saves you LOTS of time and trouble :-)

Sexy Chef does it again... COOKING IS FUN AND STRESS FREE!!

Kidney Bean Stew with Sticky Rice aka Red Beans 'n' Rice

This was the perfect dish for the first chilly day in September! Perfect to kick-off Fall with! This dish has enough spice and flavor to keep you wanting more. The rice in this dish is so easy and so delicious, it can't be beat.








Ingredients:

Rice:

- 1 cup whole grain white rice
- 2 cups water
- salt
- pepper
- 1 tsp paprika
- 1/2 tsp oregano
- 1/2 tsp crushed red pepper flakes
- 1 tsp olive oil
- 1/2 diced onion

Kidney Bean Stew:

- 1 can dark-red kidney beans
- 1 can diced tomatoes with Italian seasoning
- 1 onion, diced
- 5 cloves garlic, diced
- salt
- pepper
- 1/2 tsp crushed red pepper
- 1/2 tsp paprika
- 5 fresh basil leaves, chopped
- olive oil

To Make:

Pre-heat oven to 425.

In a food processor, blend together the can of tomato's with Italian seasoning.
In a medium pot, drizzle some olive oil and add diced onion and garlic and saute until tender on med. high heat, about 10 minutes.
Drain the top of the Kidney beans and add directly into the pot. Add in the tomato puree. Add remaining spices, mix together and reduce to medium heat and cover. Stir frequently while the rice is baking and reduce to med. low heat after 20 minutes.

In a baking dish, add rice and raw onions. Using the same can that the tomatoes were in, fill twice with water and add into the baking dish with rice. Add olive oil and all remaining spices. Bake uncovered for 45 minutes or until rice is sticky and not overcooked.

Once the rice is ready, remove from the stove and stir together.

To plate, in a deep bowl place 1-2 large scoops of sticky rice and top with 2 scoops of kidney bean stew. Serve immediatly and ENJOY!