SAVORY SHRIMP MINI-EMPANADAS

Yields: 12 Servings

Ingredients:

1/4 tsp olive oil
2 tbsp diced leeks
2 tbsp diced onions
½ tsp minced garlic
1 tbsp minced jalapeno pepper
2 tbsp chopped red bell pepper
2 tbsp chopped tomatoes
6 oz shrimp, peeled, deveined & diced
1 tbsp chopped fresh cilantro
1 tsp white wine vinegar
1 tsp Zsweet (zero calorie sweetener), Erythritol
⅛ tsp ground white pepper
⅛ tsp salt
4 sheets phyllo dough
Pam spray

Preheat Oven to 400º

Heat olive oil in a saucepan, add leeks, onions and garlic and cook until tender. Add jalapeno pepper, red bell pepper and tomatoes and cook for about 5 minutes over low heat. Add shrimp and continue to cook until shrimp is done (about 5 minutes). Add cilantro, vinegar, Zsweet, salt and pepper and cook until all liquid in the mixture has evaporated. Remove from heat and allow to cool.

Place one sheet of phyllo on a dry, flat service; spray Pam lightly on top covering the entire area. Place a second sheet of phyllo dough on top of the first one and spray Pam again. Cut the longest section into six strips. Spoon about 1 tablespoon of the shrimp mixture on the far end of each strip. Fold into triangle shape using the entire strip. Repeat the process with the remaining strips. Spray all of the mini-empanadas with Pam and bake in the oven for about eight minutes or until golden brown. Serve immediately.

Per serving:

Calories 40.56
Protein 3.51 g
Fat 0.77 g
Saturated Fat 0.15 g
Carbohydrates 4.77 g
Cholesterol 21.53 mg
Sodium 76.7 mg
Fiber 0.41 g
Butternut Squash Soup with Lobster and Ginger Cream

Yields: 16 Servings

Ingredients:

1 oz butter
12 oz onions, diced
6 oz leeks, diced
6 oz celery, diced
2/3 oz ginger root, minced
4 ea garlic cloves
2 ½ lbs butternut squash, peeled, seeded, diced large
12 oz sweet potato, peeled, diced large
1 gal lobster stock (or chicken stock)
2 ea cinnamon sticks
½ tsp nutmeg, ground
2 tsp salt
1 oz lime juice
2 oz white wine
40 oz evaporated, condensed skim milk, hot

Garnish:
Lobster meat, diced butternut squash, steamed ginger cream

In a large stock pot, melt butter; then ad onions, leeks, celery, ginger, and garlic and cook until tender. Add squash, sweet potatoes, cinnamon sticks, nutmeg, salt, and lobster stock (or chicken stock). Bring to boil, reduce heat and simmer for about 25-30 minutes. Remove cinnamon sticks and discard them. Puree the soup mix in a food mill or blender. (If not used immediately, it can be cooled and stored at this point.)

Bring the pureed soup to the boiling point and reduce heat. Add hot, condensed skim milk, wine, and lime juice. Do not boil again. Serve immediately or keep warm in a double boiler. Serve the soup garnished with diced cooked lobster, diced cooked butternut squash and ginger cream.

Per Serving:

Calories 101
Protein 5.7 g
Fat 1.5 g
Carbohydrates 16.5 g
Fiber 2.0 g

GRILLED STUFFED PORK TENDERLOIN

Yields: 12 servings
Serving Size: 7 oz

Ingredients:

2 ½ lb pork tenderloin, silver skin and visible fat removed (about 2
medium pork tenderloins)
1 tsp olive oil
1 ½ cups diced onion
1 ½ cups diced celery
1 ½ cups mixture red, green and yellow bell peppers
2 tsp fresh minced garlic
1 lb Granny Smith apples, cored and diced (do not peel)
¾ cup diced prunes
2 tbsp fresh chopped thyme
4 tbsp fresh chopped basil
2 tbsp fresh chopped parsley
½ tsp salt
1 tsp fresh cracked white peppercorns
Pam spray or equivalent

Preheat grill and oven to 350˚F.

Cut Pork tenderloins into a thin sheet looking like piece (if to thick it can be pounded with metal mallet). Set aside in the refrigerator. Heat olive oil in large sauté pan. Add onion, celery, peppers and garlic, and cook until vegetables are tender crisp. Add apples and prunes and continue to cook until apples are tender (about 10 minutes). Mix fresh herbs and add only half of this mixture to the vegetables. Also add only half of the salt and pepper to season. Toss very well and remove vegetable and apple stuffing to a sheet pan to cool. When the vegetables are already cooled to room temperature, and then start to stuff the pork tenderloins by placing half of the vegetable mixture on one end of the sheet -formed pork; then form a roll enclosing the stuffing. Using butcher’s line, tie the roll of pork to keep it from loosing its shape and exposing the stuffing. Spray pork tenderloins with Pam and season with remaining fresh herbs, salt and pepper. Mark the stuffed pork tenderloins on the grill and then transfer to the oven to finish the cooking process (it will take approximately 40 to 50 minutes to properly cook them. Temperature should reach a minimum of 170˚F in the center). After properly cooked, transfer the stuffed pork tenderloins to a cutting board and let rest for at least 10 minutes before untying and slicing.

Per Serving:

Calories 178.10
Protein 20.69g
Carbohydrates 15.60g
Fat 3.8 g
Saturated Fat 1.16 g
Cholesterol 61.42 mg
Sodium 156.5 mg
Fiber 2.58 g

RED PIMENTO MASHED POTATOES

Yields: 12 servings
Serving Size: 2.5 oz

Ingredients:

1 lb caking potatoes (Idaho or Russet)
½ lb cauliflower florets
1 medium red bell pepper, roasted, peeled, seeded, pureed
¼ cup skim milk, warm
2 tbsp chopped fresh chives
1 tbsp chopped fresh parsley
¼ tsp salt
⅛ tsp ground white pepper
⅛ tsp ground nutmeg
Pam Spray

Peel potatoes and cut into one-inch pieces; and then place them in a medium size pot along with enough water to cover. Cook potatoes until tender; but still firm. Do not over cook potatoes otherwise they will absorb too much water. Drain potatoes and set aside.

Meanwhile, cook cauliflower florets in boiling water until very tender (about 10 to 12 minutes) and then drain them very well.

Place cooked potatoes and cauliflower in a food mill and puree. Add red pimento puree, milk, chives, parsley, salt, pepper and nutmeg and mix well with rubber spatula until mixture has a uniform appearance. Serve immediately or keep warm in a double boiler.

Per Serving:

Calories 41.55
Protein 1.28 g
Carbohydrates 9.24 g
Fat 0.18 g
Saturated Fat 0.04 g
Cholesterol 0.09 mg
Sodium 20.5 mg
Fiber 1.42 g
MADEIRA SAUCE
Yields: 2 Cups
Portions: 10
Portion Size: 1.5 fl oz.

Ingredients:

3 tbsp Chopped Shallots
1 tsp Chopped Garlic
¼ cup Madeira Wine
2 cups Veal Jus (or demi-glace) *
¼ tsp Salt
1/8 tsp Ground White Pepper
Pam Spray
Sauté shallots and garlic in sauce pan sprayed with Pam until lightly browned. Add wind and bring to boil. Teduce heat and let simmer until almost dry. Add veal jus (or demi-glace), bring back to boil and let simmer slowly for about 10-15 minutes. Season the sauce with salt and pepper. If sauce is too thin, it can be thickened with cornstarch diluted in cold water )mix about 1 tablespoon cornstarch and 1 tablespoon cold water), adding it slowly while stirring fast. Use only the amount needed to thicken the sauce and give a nice glossy appearance. Do no thick the sauce too much, otherwise it will be necessary to add chicken broth or water to thin it back; bringing as a consequence a weaker flavor.

*Note: Demi-glace is a refined brown stock usually made in upscalr food establishments to be used as a base for brown sauces. It can be purchased in a gourmet food store by the pint or quart; it is usually expensive due to the process used to make it. If not available, you may use canned beef consommé (low sodium) as an alternative. The flavor will of course be different, but acceptable. There might be a need of adding about 2 tablespoons of tomato paste and increasing the amount of cornstarch to thicken.
Per Serving:

Calories 19.66
Protein 1.19 g
Carbohydrates 1.75 g
Fat 0.05 g
Saturated Fat 0.02 g
Cholesterol 0.0m g
Sodium 191.47mg
Fiber 0.01g

CRUST-LESS MARBLED PUMPKIN CHEESECAKE

Yields: 1 cheesecake (16 servings)

Ingredients:

20 oz Fat Free Cottage Cheese (2 ½ cups)
12 oz Fat Free Cream Cheese (1 ½ cups), softened
1 cup Zsweet (zero calorie sweetener), Erythritol
6 tbsp Corn Starch
1 Egg
2 Egg Whites
8 oz Fat Free Sour Cream
1 ½ tsp Vanilla Extract
1/8 tsp Salt
1 tsp Fresh Lemon Juice
¾ cup Good Quality Canned Pumpkin Puree (or fresh roasted pumpkin puree)
3 tbsp Brown Sugar
2 tbsp Unsulfured Molasses
1 tsp Ground Cinnamon
¼ tsp Ground Ginger
1/8 tsp Ground Nutmeg
1/8 tsp Ground Cloves

Preheat over to 325˚F. Lightly coat a 9-inch spring-form pan with non-stick cooking spray. Wrap the outside bottom of the pan with a double thickness of aluminum foil to keep out water while the cheesecake is baking.

In a food processor, puree cottage cheese until very smooth, stopping once or twice to scrape the sides of the bowl. Add cream cheese, Zsweet, 4 tbsp of corn starch, egg, egg whites, sour cream, vanilla extract and salt, and then process until smooth. Measure 3 ½ cups of the batter, stir in lemon juice and set aside. This will be your vanilla flavored cheesecake mix.

Add pumpkin puree, brown sugar, molasses, cinnamon, ginger, nutmeg, cloves and 2 tbsp of corn starch to the remaining mixture in the food processor and mix well. This will be your pumpkin cheesecake mix.

Pour about 1 cup of the vanilla flavored cheesecake mix into the center of the prepared spring-form mold. Then pour about 1 cup of the pumpkin flavored cheesecake mix into the center of the vanilla filling. Add remaining mixtures in the same manner, alternating cups of vanilla and pumpkin filling. Concentric circles of vanilla and pumpkin mixtures will form as the fillings spread. To create a marble effect, gently swirl a toothpick or skewer through the fillings.

Place the cheesecake in a shallow roasting pan or cookie sheet pan and pour in enough hot water to come ½ inch up the side of the spring-form pan.

Bake for about 50 minutes or until set (the center no longer jiggles when the pan is tapped).
Turn the oven off and transfer cheesecake to a cooling rack. Spray a knife with non-stick cooking spray and quickly run it around the edge of the cake. Let cheesecake cool and room temperature for about 2 hours and then refrigerate uncovered until chilled. Carefully remove the cheesecake from the spring-form mold and then cover with plastic wrap. Keep refrigerated for up to 5 days.

Per Serving:

Calories 91.49
Protein 11.18 g
Carbohydrates 9.96 g
Fat 0.49 g
Saturated Fat 0.22 g
Cholesterol 15.58 mg
Sodium 181.46 mg
Fiber 0.75 g

I truly had to do a double take when I was informed of the following: The New You Aesthetic Medicine med-spa is hosting an all-day Botox and filler party December 23—and the Botox is only $10 per unit! Now, I’m still a ripe 23 years old, but one of my sisters (the dermatologist) insists that I have expression lines that could use a filling or two. (I agree. She’s nuts.) Even if I’m not ready just yet, this deal is just too good for you to pass up. Aside from the $10 Botox, it’s $100 off all Juvederm and Restylane as well. Deposits of $100 are required. Reserve your spot early—it lasts from 9:30 am to 8 pm. Now there’s no need to fret over all those Christmas-morning photos.

Thanks for the tip, Christine! Now, if only I could remember 23…

For the rest of the month, Mokara is offering 25 items each priced at $25. Each service will be sold as a gift certificate in a mini-holiday stocking and can be redeemed any time between now and March 1 of next year. Here’s the full list:

· 25 minute Back, Neck & Shoulder Massage
· 25 minute Chair Massage
· Anti-Ageing Eye & Lip Treatment
· Brow Tinting
· Celebrity Brow Shaping
· Conditioning Hair Treatment - Shine
· Conditioning Hair Treatment - Strengthening
· Clarifying Back Treatment
· Lash Extensions
· Lip & Brow Wax
· Make Up Lesson
· Men’s Haircut with junior stylist
· Mini Facial
· Mini Sugarplum Manicure
· Mini Microdermabrasion (one pass)
· Muscle Melting Mud Pack
· Oxygen Vitamin Blast
· Penetrating Paraffin Pack
· Polish Change + French (hands)
· Polish Change (feet)
· Secret Santa Mokara Gift Bag
· Shea Butter Hydration Treatment
· Smooth Contour Eye Treatment
· Style Out/Blow Dry with Junior Stylist
· Women’s Haircut with Junior Stylist

UPDATE: Please note the change above. The party is on Thursday, December 4, not Wednesday. That means I can’t make it—I have a D Beauty event that night—so you guys have to go and tell me all about it!

*Update: Well, Katie, great minds must think alike. I didn’t, however, think of all the clever V words that you’ve used! ShopTalkers, here’s double the info on V Spa. It’s clearly a trip worth making right now!

**Another update: V Spa was able to raise $2,100 for Genesis Women’s Shelter!

(That’s 15 Vs in a single post—18 if you count the headline and the one I just used. Call Guinness.) Actual information about the spa here.

Exhale bills Lift as a nonsurgical facelift that uses microcurrents to tone the muscles in your face. The eyes, the jowls, the cheeks—nothing is off-limits. But those nasolabial folds (the lines that run from the sides of the nose to the corners of the mouth) get a little extra attention, which is fine by me. Those crevices seem to stand out more than any other.

The procedure is totally painless and pretty relaxing (I even dozed off a couple of times). But because the aesthetician is introducing electricity into your body (albeit in tiny doses), you do feel a tingle or slight shock when the microcurrents engage your facial muscles. You might also get a metallic taste in your mouth, but I didn’t really notice that.

Although Lift includes an arm and neck massage and the usual cleansing and mask (and extractions if needed), it’s less of a pampering experience than a typical facial. But you really do see results immediately. My asethetician (hi, Holly!) said those results should last about three days, and she recommended a series of treatments for longer-lasting effects. Besides plumping the nasolabial folds, Lift is also supposed to encourage protein production, build collagen, improve lymphatic drainage, and reduce eye puffiness. All in all, I recommend Lift, and I would definitely do it again. Who couldn’t use a little lift now and then?

If your skin isn’t necessarily adjusting to the slight weather change we’re experiencing, not to worry. Nordstrom NorthPark has the perfect remedy for your dry, pasty mug. Each Tuesday and Wednesday during the month of November, you and a friend should make a beeline straight to the Elemis counter, where you can book two SpaPod appointments for the price of one. That’s two facials from the famous London-based skin-care line for only $55. (Why aren’t you writing this in your calendar already?)

In case you’re not familiar with what the SpaPod experience entails, here’s the scoop. You’ll choose one of four facial therapies, which include Pro-Collagen, City Survival, Skin Radiance, and for your man, the aptly named “Only for Men.” The 30-minute Power Booster Facials are performed on an “Intelligent Massage Chair” that measures the length of your spine, takes your body weight, warms your body, and gives a customized massage, focusing on your calves, legs, buttocks, back, and neck. We’re not quite sure why it needs our body weight, but everything else sounds absolutely divine. We’ll see you at the counter.

Oh and p.s. - That’s not me in the photo, as much as I’d like to say it is.

Really, the process makes the pedicurist’s job much easier, because he doesn’t have to spend too much time smoothing callouses. Instead, he can spend more time giving you a hot-rock massage. And that’s why we really get pedicures, isn’t it ladies?

“When I started doing hair 12 years ago, I noticed that the salon industry was very segregated. Most stylists are trained to serve only certain textures of hair. But, at Michelle Patrick Salons, it doesn’t matter whether you’re black, white, Asian, Hispanic or some blend thereof. We love the look of diversity. So, all our clients walk away with super-fierce styles that express their own personal star-quality.”