How to improvise an amazing dinner with just a fish fillet, a veggie, some beans and an assortment of fresh flavors you may have on hand already.

Courtesy: Healthy Helpings TV

If you love a nice, healthy tuna salad, but have grown tired of the “same-old same-old,” then let Healthy Helpings TV host Michelle Koen show you a a new way to make this old favorite.

Courtesy: Healthy Helpings TV

Boondi Laddoo is an all-time Indian favorite made on several special occasions and festivals.

Courtesy: ifoodtv

Spice crusted fresh tilapia filet sauteed & served with fresh mango salsa.

Courtesy: www.ifood.tv

Tropical Fruit & Yogurt Parfait by chef Hari for www.iFood.tv

A perfect snack cake recipe that is mixed in one bowl, and takes very little time to prepare.

Courtesy: www.legourmet.tv

This kicked-up side dish is perfect for lunch, a light dinner or a nutritious picnic in the park. Tabouli is a Levantine salad dish. Traditionally a mountain dish from the Lebanon, and one of the Lebanese main dishes, it has become one of the most popular salads in the non-Persian side of the Middle East.

Its primary ingredients are finely chopped parsley, bulgur, mint, tomato, spring onion, and other herbs with lemon juice, olive oil and various seasonings, generally including black pepper and sometimes cinnamon and allspice.

In the Arab world, but particularly the Greater Syrian region, it is usually served as part of the mezze, and is served with romaine lettuce. The Lebanese use more parsley than bulgur wheat in their dish.

A Turkish variation of the dish is known as kisir, while a similar Armenian dish is known as eetch. In Cyprus, where the dish was introduced by the Lebanese, it is known as tambouli.

Text courtesy: Wikipedia

by Jesse Lloyd

Let me start this by proclaiming: I’m not a sushi purist by any means. I’m not one of those people who turns their nose up at non-traditional or fusion-inspired sushi because it’s “not truly Japanese” and insists on boring everyone at the table with pretentious talks about how traditional Japanese sushi is more satisfying than Americanized sushi. I think California Rolls are tasty and just as acceptable as a traditional tuna roll and I’m pretty open to experimentation with my sushi.

Be that as it may, however, there are some things that should never be made into sushi, and here is my top list of things I’ve found, while searching the web for new recipes, that just made me raise my eyebrows and say “…really?!?”

5. BBQ Chicken Sushi

I’m willing to accept a lot of fusion in my sushi, but I have to draw the line somewhere. I love BBQ chicken. I love sushi. I just don’t think I love them together. When i think of rice that I would pair with chicken, I want pungent, exciting, spicy flavors. I don’t want the vinegary and sugary taste of seasoned sushi rice. Moreover, I believe the chicken would just be too chewy and tough.

4. Spam Sushi

Called ‘musubi’ in Hawaii where it is apparently popular, this is nigiri made with hunks of spam substituted for a nice piece of raw tuna or salmon. This just doesn’t seem like it would be very good. The sushi rice is sweet and sour. The spam is salty. It doesn’t feel like it would create a lot of happy in my stomach. Oh, and did I mention…it’s spam. wtf?

3. Hamburger Sushi

I think I would almost be able to run with this if it weren’t for the little dressing of ketchup on the top. Placing red meat in a maki roll format isn’t that strange of an idea in and of itself. The problem with putting hamburger meat into a rice roll and naming it sushi, however, is that it would much more appropriately be called kimbap. Kimbap is the Korean version of sushi that generally includes red meat like hamburger in its rolls instead of fish. I myself would avoid it citing the average uncooked red meat concerns. The rolls themselves taste fine, (it’s just beef and rice, after all) and hamburger meat is generally reduced to a tender enough consistency for a roll. I just think it’s improper to refer to a hamburger roll as ‘sushi’, when there’s another, far more appropriate term for it from another culture.

2. Horse Sashimi

Hmmm. According to the website I snatched this picture from, raw horse is a luxury item in some locales in Tokyo. Apparently the taste is not unlike beef and is slighter milder in taste, with more fat marbling. Personally, I’m gonna say no to this one, cause I don’t really want to think about eating Seabiscuit, and I don’t think it should qualify to be served in sushi restaurants anyway, since it’s not fish. And it’s raw red meat, again a no-no in my book.

1. Mac n’ Cheese

OK I said I wasn’t going to be a freak-out sushi purist, but I’ve gotta go off on this one. What. the. hell? This is shameful. This is pitiful. Macaroni and cheese is not sushi. The presentation of this plate indicates that it’s being prepared by a professional chef in a restaurant, which means that some enterprising chef has found himself a cute little sushi press, filled it with mac n’ cheese, and is trying to pass it off as novelty sushi, undoubtedly for some unrealistically inflated price. Is that ground beef in the middle? Is this a sloppy joe in a mold? How can you call this as sushi? This is a travesty!

OK, I’m done. That’s my take of the top 5 things I don’t think should be made into sushi. What do you think? What’s the weirdest, grossest, or most crazy sushi you’ve ever eaten?

About the author: David Fishman is a blogger and sushi lover who likes to make sushi and then blog about How to Make Sushi at his website. Check it out!

Courtesy:  www.articlerich.com

Photo: hegarty_david

Aunchalee teaches you how to make Thai Basil Chicken. For more Thai recipes visit thaifoodcast.com.

Healthy Helpings TV’s Michelle Koen shows off a dish inspired by authentic Larb, a fantastically addictive Thai salad with chicken, a delectable dressing and much more. Visit www.healthyhelpingstv.com for the complete recipe.

Courtesy: GNMHealth

This potato salad recipe is made with a dressing of delicious ingredients sure to make your mouth water. Use red potatoes, yellow ones, or whatever you have around the house to make this quick potato salad. Enjoy!

Courtesy: startcooking

While Goji Berries may or may not have miraculous properties, they certainly have a wonderful flavor which HHTV host Michelle Koen puts to great use in -of all things- a Chili recipe! For complete recipe, please visit www.HealthyHelpingsTV.com

Courtesy: GNMHealth

Michelle Koen shows you how to make a great, healthy dessert for entertaining – individual cheesecakes wrapped in Phyllo.

Courtesy: GNMHealth

Healthy Helpings TV host Michelle Koen says Quinoa is “the new rice”. See her use this grain in a Paella, an ancient Moorish dish commonly made of leftovers by husbands for their wives. Still, this dish is delicious no matter who cooks it.

Courtesy: GNMHealth

Fried turkey is a Cajun tradition that has increased in popularity because of its rich, juicy flavor. A deep-fried turkey has a golden brown, crispy exterior, while the interior remains juicy and tender. The natural juices are sealed in without leaving a greasy or oily aftertaste. Frying your turkey also takes less time, about an hour, so you’ll have more time to spend with your friends and family outside of the kitchen.

“Frying your turkey is a wonderful way to spice up your traditional turkey dinner and create a delicious meal for family and friends without devoting hours to preparation,” said John McLemore, president of Masterbuilt and a turkey-frying expert.

His secret is frying with pure peanut oil, which he uses with his favorite recipe and top-quality Masterbuilt Electric Turkey Fryer. Crisco Pure Peanut Oil contains zero grams of trans fat per serving and is a cholesterol and sodium-free food. In addition to fried turkey, use Crisco Pure Peanut Oil to make great side dishes like French fries, tempura vegetables and even peach pie.

The makers of Crisco Pure Peanut Oil created this Succulent Deep-Fried Turkey recipe for you to try this holiday season.

Succulent Deep-Fried Turkey

1 10-12 pound turkey,

completely thawed

3 gallons Crisco Pure Peanut

Oil for frying

Rub

Crisco No-Stick Cooking

Spray

1 tablespoon salt

1/2 teaspoon cayenne pepper

1/2 teaspoon black pepper

Spice Injection Mixture

1/2 cup chicken broth

1/2 cup butter

1 tablespoon Worcestershire

sauce

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon Cajun seasoning

Several dashes hot pepper sauce

2 teaspoons salt

1/4 teaspoon cayenne pepper

Pat turkey dry with paper towels; coat completely with no-stick cooking spray. In a small bowl, combine rub ingredients; rub over turkey.

In a small saucepan, combine spice injection mixture ingredients; cook and stir over medium heat until butter is melted. Let cool to barely warm. With a spice injector, inject the mixture into several spots on both sides of the turkey breast and thighs, making sure not to inject too much into any one spot. Tie the turkey legs together. Cover and refrigerate overnight. Pour peanut oil into deep fryer; heat to 375 F. Fry according to fryer manufacturer’s directions. The J.M. Smucker Company.

For more recipe ideas, visit www.crisco.com.

The following chocolate tips, provided by Semi-Homemade, will give you some fresh new ideas:

• Melt together 1 cup of chocolate chips and 3/4 cup of cream, and add 1 teaspoon of the extract of your choice for a custom chocolate sauce.

• Stir 2 to 4 ounces of bittersweet chocolate into a finished pot of chili or stew.

• Stir 1/2 cup of chocolate chips into sweet baking mixes or pancake and waffle batters.

• Melt chocolate chips in the microwave, and use them to coat your favorite store-bought cookies or fruit.

Creating a dessert worthy of anyone’s palate is easy with a quick recipe, such as a delicious hot chocolate cherry crumble.

Hot Chocolate Cherry Crumble

8 servings

1 1/2 cans (21 oz.) cherry pie filling

1/2 teaspoon almond extract

1 box (6.88 oz.) chocolate

biscotti cookies

2 envelopes hot cocoa mix

1/4 cup brown sugar

1 tablespoon flour

1/2 teaspoon baking powder

3/4 cup milk chocolate chips

6 tablespoons melted butter

chocolate syrup (for serving)

Preheat oven to 350 degrees. Spray a 9-inch square glass baking pan with cooking spray, and set aside. Stir together cherry pie filling and almond extract. Spoon into prepared pan, and set aside.

Crush biscotti cookies in a food processor. Add hot chocolate packets, sugar, flour and baking powder, and pulse until combined. Pour into a large bowl, and toss with chocolate chips. Drizzle in melted butter, and stir until mixture comes together. Sprinkle over top of cherry mixture.

Bake in preheated oven for 40 to 45 minutes or until bubbling. Serve warm with a drizzle of chocolate sauce over top.

Find additional recipes and tips featured in the newly released “Semi-Homemade Cooking 3.” For more ideas and quick tips, visit www.semihomemade.com.

Courtesy: NewsUSA

If you love a nice, healthy tuna salad, but have grown tired of the “same-old same-old” then let Healthy Helpings TV and host Michelle Koen show you a a new way to make this old favorite! Visit healthyhelpingstv.com for the complete recipe.

Courtesy: GNMHealth

What could be funkier than lamb with mushrooms? Tune in to this week’s episode of Healthy Helpings TV, as host Michelle Koen gets down with her bad self and a little lamb to boot.

Courtesy: GNMHealth

Healthy Helpings TV host Michelle Koen shows us a quick and easy, yet healthy and flavorful recipe for stuffed, rolled chicken breasts with flavors from Italy.

Courtesy: GNMHealth

According to the Food Marketing Institute, natural and organic food sales in the United States have nearly tripled over the past decade. Research by the Organic Trade Association has shown that sales of organic beverages increased nearly 20 percent in 2003.

One of the reasons many health-conscious consumers are making the switch is to avoid substitutes for natural sugars such as high-fructose corn syrup, which can be found in an abundance of products.

Registered Dietician Amy Bragagnini recommends Old Orchard Organic teas and juices to her patients because the products use certified organic ingredients, are preservative-free and contain no artificial dyes or coloring. They also work great in recipes as an easy way to get extra vitamin C and antioxidants, she says.

Here are two recipes using Old Orchard Organic Red Raspberry juice, one of several premium organic juices in the line:

Copper River Salmon with Raspberry Relish

Makes 4 servings

4 8-oz. salmon steaks

1 Tbsp. butter

1 fresh lemon

Preheat oven to 450 degrees. Place steaks on roasting pan. Brush with butter, and squeeze on lemon juice. Roast for 7 minutes. Serve with raspberry relish (see recipe below).

Raspberry Relish

Makes 6 servings

1/2 cup Old Orchard Organic 100% Red Raspberry juice

1/2 cup peach vinegar

1 cup sugar or Splenda

1/2 cup honey

1 cup red onions, minced

3 cloves garlic

1 Tbsp. ginger, minced

1 Tbsp. coriander, crushed

1/2 tsp. red pepper flakes

5 cups fresh raspberries

Bring juice, sugar or Splenda, honey, onions and garlic to a simmer in a non-aluminum pot. Add ginger and spices, continue to simmer for 5 minutes. Add fresh raspberries and simmer for 7 minutes. Let cool, and serve with salmon or grilled chicken.

Courtesy: NewsUSA