Kristen's Recipes – Page 113 – (Sometimes) Healthy Recipes

Spinach-Mushroom-Sausage Pierogi Bake

January 9, 2015 Kristen

1 16 -ounce package frozen potato pierogies
1 small onion, chopped
1 tablespoon olive oil
4 cooked chicken sausages, sliced (12 ounces total)
1 8 -ounce package sliced button mushrooms
1 clove garlic, minced
1 10 -ounce package frozen chopped spinach, thawed and squeezed dry
1 3 -ounce package cream cheese, cut up
1/4cup chicken broth
1/2teaspoon salt
1/4teaspoon ground black pepper
1/2cup shredded mozzarella cheese (2 ounces)

Place the frozen pierogies in a 2-quart rectangular baking dish; set aside. In a large saucepan cook the onion in hot oil for 2 to 3 minutes or until just tender. Stir in the sliced sausage, mushrooms and garlic. Cook and stir 3 minutes more. Add the spinach, cream cheese, chicken broth, salt and pepper. Cook and stir over medium heat to melt cream cheese. Pour the sausage mixture over the pierogies in the baking dish. Sprinkle with mozzarella cheese. Bake, uncovered, in a 400 degrees F oven about 30 minutes or until lightly browned and heated through.

Yield: 6 servings
Calories: 339
Fat: 18g
Fiber: 2g

Grilled Portabellas with Couscous

January 9, 2015 Kristen

Light Cooking Tip: Healthy whole-grain foods tend to be slightly darker than their more processed counterparts; set them off with vivid color to increase appeal. Notes: Executive chef Michel Stroot at the Golden Door in Escondido, California, fills grilled portabella mushrooms with whole-wheat couscous and rings them with bright red and yellow bell pepper sauces (you can use just one color if you like). He tops them with grilled asparagus; green onions work well in the winter.

4 portabella mushroom caps (4 to 5 in. wide, 4 to 6 oz. each)
8 green onions
2 tablespoons olive oil
2 teaspoons lemon juice
4 teaspoons balsamic vinegar
1/4 teaspoon fresh-ground pepper
3/4 cup vegetable stock (or used canned broth)
1/2 cup whole-wheat couscous
2 tablespoons minced parsley or fresh basil leaves
About 1 cup pepper coulis
Salt

Trim off and discard any stems from mushroom caps; gently rinse caps and drain well. Rinse green onions; trim off and discard ends. In a small bowl, mix olive oil and lemon juice. Brush smooth sides of mushroom caps and the green onions with oil mixture. Lay mushrooms, smooth side down, and green onions on a grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid if using a gas barbecue. Turn onions as needed until lightly browned on all sides, 2 to 3 minutes total. With tongs, transfer to a plate. Cook mushrooms without turning until they are limp and begin to release their juices, 3 to 5 minutes. With a wide spatula, transfer, smooth side down, to a 9- by 13-inch baking pan. Drizzle mushrooms evenly with vinegar and sprinkle with pepper. Add 1/4 cup vegetable stock to pan. Cover and bake in a 300Â° regular or convection oven until hot, 5 to 10 minutes. Meanwhile, in a 1- to 2-quart pan over high heat, bring remaining 1/2 cup stock to a boil. Stir in couscous. Cover and remove from heat. Let stand until liquid is absorbed, about 5 minutes. Fluff couscous with a fork. If it seems too dry, stir in 3 to 5 tablespoons liquid from mushroom caps. Stir in parsley. Set mushrooms, smooth side down, on plates. Top equally with couscous. Spoon pepper coulis equally around mushrooms and garnish with green onions. Add salt to taste.

Yield: 4 servings
Calories: 220
Fat: 8.4g
Fiber: 4.5g

Charred Tomato Vinaigrette

January 8, 2015 Kristen

Notes: Instructor-chef John Vollertsen of the Vista Clara Ranch Resort & Spa in Galisteo, New Mexico, created this mildly sweet and tangy dressing to add a bit of zip to greens. You can make it up to 3 days ahead; cover and chill.

4 Roma tomatoes (12 oz. total)
2 tablespoons extra-virgin olive oil
1/2 teaspoon granulated sugar
About 1/4 teaspoon salt
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
1 teaspoon firmly packed brown sugar
4 fresh basil leaves (each 2 in. long), rinsed, or 1/2 teaspoon dried basil
Pepper

Rinse and core tomatoes; cut in half lengthwise. Set halves, cut side up, in a 9-inch cake pan. Brush cut sides with a total of 2 teaspoons oil. Sprinkle evenly with granulated sugar and 1/4 teaspoon salt. Bake in a 400Â° regular or convection oven until tomatoes are browned, 35 to 45 minutes. Let cool. In a blender, whirl tomatoes, balsamic vinegar, red wine vinegar, remaining 4 teaspoons olive oil, brown sugar, and basil until smooth. Add salt and pepper to taste.

NOT Hamburger Helper

January 8, 2015 Kristen

1 lb. ground beef
1 box penne pasta
1/2 cup whole milk
3/4 cup cream
4 oz. grated cheddar
salt and pepper

In a large skillet over medium heat, cook the ground beef until no longer pink. Season with salt and pepper. Meanwhile, cook pasta according to package directions. Drain and return it to the pot. Add the milk, cream, and cheese and stir to melt the cheese completely. Season with salt and pepper. Add the meat to the pasta, check for seasonings.

Egg & Vegetable Wrap

January 7, 2015 Kristen

Light cooking tip: Cook vegetables briefly, to keep them crisp, and combine many for a variety of flavors and textures. Use refrigerated egg substitute or all egg whites instead of whole eggs to cut saturated fat in scrambles. Notes: This colorful wrap from executive chef Guido Ulmann at the Hilton Hawaiian Village Beach Resort & Spa in Honolulu makes a great brunch, lunch, or light supper entrÃ©e. He uses red or green tortillas, but any kind of the same size will do.

8 ounces firm tofu
2 Roma tomatoes (6 oz. total)
1 tablespoon olive oil
1 cup thinly slivered zucchini (1/4 in. by 3 in.)
1 cup thinly slivered red bell pepper (1/4 in. by 3 in.)
1 cup thinly sliced green onions
1 cup thinly sliced spinach leaves
1 tablespoon thinly sliced fresh basil leaves
1 1/2 cups pasteurized egg product (such as Egg Beaters) or egg whites
Salt and pepper
4 flour tortillas (10 in. wide; see notes)
2 cups mixed baby salad greens (about 2 oz.), rinsed and crisped
1/2 to 1 cup marinara sauce, purchased or homemade, heated

Rinse tofu and cut into 1/2-inch cubes; drain well and gently pat dry. Rinse and core tomatoes; halve lengthwise, then slice lengthwise. Set a 10- to 12-inch nonstick frying pan over high heat. When hot, add oil, zucchini, and bell pepper; stir often for 1 minute. Add tofu and tomatoes and stir until hot, 1 to 2 minutes. Add green onions, spinach, and basil; stir until wilted, about 1 minute. Add egg product and stir just until softly set, about 1 minute. Remove from heat and add salt and pepper to taste. Meanwhile, wrap tortillas in plastic wrap and heat in a microwave oven on full power (100%) just until steaming, 30 to 45 seconds. Spoon a fourth of the vegetable-egg mixture along one side of each tortilla, about 1 inch from front and to within 1 inch of side edges. Fold front edge over filling, then roll up tightly like a burrito. Cut each wrap in half diagonally or into fourths and set on a dinner plate. Garnish with salad greens and hot marinara sauce, or offer sauce to add to taste.

Yield: 4 servings
Calories: 391
Fat: 14g
Fiber: 4.5g

Carino’s Chicken Milano

January 7, 2015 Kristen

4 boneless, skinless chicken breasts
4 thin slices ham
1/2 cup shredded cheese- provolone or mozzarella
12 leaves fresh basil
2 T. olive oil
Salt and pepper

Prepare your chicken by making “pockets” for the filling: Holding chicken flat on your cutting board with palm of one hand, make an incision in thicker side of each breast with a paring knife. Carefully pivot the knife to create a deep pocket, keeping the other side of the chicken breast intact. If you do what I did and poke a hole in the bottom of the chicken, simply layer in your ham first so the cheese doesn’t ooze out. Fill the pocket with one slice of ham, about 2 tbs cheese, and 3 basil leaves. Fill each chicken breast and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken, and cook until browned on both sides, 6 to 7 minutes per side. Cover skillet, and continue cooking until chicken is opaque throughout and an instant-read thermometer inserted into thickest part registers 160 degrees. about 5 minutes more. When your chicken is finished cooking, you will be left with a beautiful pan full of browned bits and lots of goodness. Feel free to add a 1/2 cup of chicken stock or white wine to that pan and let it bubble and reduce a bit and then spoon it over the chicken.

Mixed Beans with Hoisin Vinaigrette

January 6, 2015 Kristen

Light cooking tip: Combine several legumes – a low-fat source of protein – for layers of flavor. Notes: Executive chef Reed Groban of Willow Stream Spa at the Fairmont Scottsdale Princess in Arizona uses hoisin sauce to add zest to beans. The sauce is available in most well-stocked supermarkets.

6 ounces green beans
1 red bell pepper (about 6 oz.)
1 tablespoon Asian (toasted) sesame oil
1 tablespoon chopped garlic
1 cup cooked dried garbanzos or canned garbanzos (rinsed and drained)
1 cup cooked dried small white beans or canned beans (rinsed and drained)
1/3 cup thinly sliced green onions
Hoisin vinaigrette (recipe follows)
1 tablespoon chopped fresh cilantro

Rinse green beans and trim off stem ends; cut beans into about 3-inch lengths. Rinse, stem, and seed bell pepper; cut lengthwise into thin slivers about 3 inches long. Set a 10- to 12-inch frying pan over medium-high heat. When pan is hot, add green beans and 3 tablespoons water; cover and cook until beans are bright green, 3 to 4 minutes. Add 1 teaspoon sesame oil, bell pepper, and garlic; stir until pepper begins to soften, about 2 minutes. Add garbanzos, white beans, green onions, and hoisin vinaigrette. Stir until garbanzos and white beans are hot, about 2 minutes. Stir in remaining 2 teaspoons sesame oil. Pour into a serving bowl and sprinkle with cilantro. Hoisin vinaigrette. In a blender or food processor, whirl 1/3 cup rice vinegar, 1 1/2 tablespoons hoisin sauce, 1 1/2 tablespoons water, and 2 teaspoons chopped fresh ginger until smooth. Makes about 1/2 cup.

Yield: 6 servings
Calories: 137
Fat: 3.2g
Fiber: 3.9g

Janna’s French Bread

January 6, 2015 Kristen

3 1/2 cups Bread Flour
1 1/2 tsp. salt
1 T. olive oil
1 1/4 cups warm water
1 package of active-dry yeast
1 T. sugar

In a large bowl, combine flour, salt, and oil. In a large measuring cup, combine warm water, yeast, and sugar. Set it aside to get foamy and bubbly, about 5 minutes. Add to the dry ingredients and mix well. (You can also do this in your stand mixer.) Turn the dough onto a lightly floured board. Knead the dough by hand for about 5 minutes, until smooth. Return the dough to a lightly oiled bowl. Cover with plastic wrap and let rise for about 1 hour.Â Preheat oven to 375. Punch down the dough and shape into loaves (however many you’re making. We prefer 1 big one). Place on a baking sheet and bake 25-30 minutes, until beautifully browned on top and sounds hollow when tapped. Let rest about 5-10 minutes before slicing and devouring.

Chicken with Fig Sauce

January 5, 2015 Kristen

Light cooking tip: Use dried fruit as the base for a flavorful sauce for braised poultry. Notes: John C. Klock, M.D., of Holistica Hawaii Preventative Medicine Center teaches clients how to cook healthfully with dishes like this chicken.

6 dried Black Mission figs
1 cup fat-skimmed chicken broth
1 teaspoon ground coriander
1 teaspoon dry mustard
4 boned, skinned chicken breast halves (4 to 6 oz. each)
1 tablespoon olive oil
1 onion (about 8 oz.), peeled and chopped
1 tablespoon all-purpose flour
1/3 cup dry sherry
1/4 cup balsamic vinegar
Thinly sliced fresh chives
Salt and pepper

Cut figs into quarters and place in a small bowl; cover with hot water and soak until soft, about 15 minutes. Lift figs from liquid and place in a blender or food processor. Add 1/3 cup of the soaking liquid (discard remainder) and the broth, coriander, and dry mustard; whirl until smooth. Rinse chicken and pat dry. Set a 10- to 12-inch nonstick frying pan over high heat. When hot, add 1 1/2 teaspoons olive oil and tilt pan to coat bottom. Add chicken in a single layer and cook, turning once, until browned on both sides, 4 to 6 minutes total. Transfer to a plate. Reduce heat to medium-high. Add remaining 1 1/2 teaspoons oil and onion; stir often until onion is limp and beginning to brown, 2 to 3 minutes. Add flour and stir to coat onion. Add fig mixture and stir until boiling. Return chicken to pan. Cover and simmer over low heat until chicken is no longer pink in center of thickest part (cut to test), 5 to 7 minutes. With tongs, transfer chicken to plates. Stir sherry into sauce. If desired for a smoother sauce, pour through a fine strainer into a bowl. Spoon sauce equally over chicken, then drizzle each portion with 1 tablespoon vinegar. Sprinkle with chives and add salt and pepper to taste.

Yield: 4 servings
Calories: 255
Fat: 5.2g
Fiber: 2.2g

Cheddar & Scallion Popovers

January 4, 2015 Kristen

1 cup all-purpose flour
1/2 tsp. salt
2 eggs
1 cup milk
1 cup shredded sharp cheddar cheese
3 scallions, trimmed and chopped.

Spray muffin pan and heat oven to 450. In bowl, whisk together flour and salt. In second bowl, whisk together eggs and milk. Add to flour mix; stir until just combined, blended. Fold in cheese and scallions. Fill muffin cups 3/4 full and bake for 15 minutes. Reduce oven temperature to 350 and bake 10-15 minutes, until browned and puffed. KEEP OVEN CLOSED UNTIL END OF BAKING TIME. Remove popovers from oven and immediately remove from pan. Pierce sides once with knife to release steam. Serve warm

Halibut Steamed with Ginger, Orange & Lime

January 4, 2015 Kristen

Take some light cooking cues from a spa chef and steam halibut, or another mild white fish, over a fragrant broth made with orange juice, a splash of lime, and fresh ginger. Once the fish is cooked, the sauce is reduced and thickened with cornstarch. Also combine fresh and dry versions of an ingredient – fresh and ground ginger, for instance – to intensify the flavor.

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3 cups orange juice
1/3 cup lime juice
1 tablespoon ground ginger
4 pieces (4 oz. each) boned, skinned halibut fillet
1 tablespoon cornstarch
2 teaspoons minced fresh ginger
Salt
Cayenne
Asian chili oil (optional)
Thin shreds lime peel (green part only)

In the bottom of an 11- to 12-inch-wide steamer or in a deep 5- to 6-quart pan, combine orange juice, lime juice, and ground ginger. Set a nonstick or oiled rack at least 1 inch above surface of juice (elevate, if necessary, on the rim of a cheesecake pan or three clean, empty 2- to 3-in.-tall cans with both ends removed). Cover pan and bring juice to a boil over high heat. Rinse fish. Set pieces slightly apart on rack over boiling juice; cover pan and reduce heat to medium. Steam until fish is barely opaque but still moist-looking in center of thickest part (cut to test), 8 to 10 minutes. Lift out rack. With a wide spatula, lift fish from rack and set on a warm plate; cover to keep warm. Increase heat to high and boil pan juices, uncovered, until reduced to about 1 1/2 cups, 10 to 12 minutes. In a small bowl, mix cornstarch with 3 tablespoons water. Add mixture, along with fresh ginger, to reduced pan juices; stir until boiling. Add salt and cayenne to taste. Divide sauce evenly among four dinner plates. Lay a piece of fish in sauce on each plate. Garnish each portion with a few drops of chili oil and shreds of lime peel.

Yield: 4 servings

Calories: 226

Fat: 2.8g

Fiber: .4g

Rice Salad with Merguez and Preserved Lemon Dressing

January 3, 2015 Kristen

1 cup jasmine rice

1 1/2 cups water

Salt

1/2 cup extra-virgin olive oil

2 1/2 tablespoons fresh lemon juice

1/4 preserved lemon, rind only, minced (see Note)

2 garlic cloves, minced

1 tablespoon harissa

3/4 teaspoon ground cumin

1/2 fennel bulb, cored and finely diced

1/3 cup pitted Picholine olives, chopped (2 ounces)

1 pound merguez sausage, cut into 3/4 inch-thick slices

1 pint grape tomatoes, halved

1 cup coarsely chopped flat-leaf parsley

In a medium saucepan, combine the rice with the water and 1/2 teaspoon of salt. Bring to a boil, cover and cook over low heat until the rice is tender, about 18 minutes. Fluff the rice with a fork and transfer to a medium bowl. Meanwhile, in a small bowl, whisk all but 1 teaspoon of the olive oil with the lemon juice, preserved lemon, garlic, harissa and cumin. Pour the dressing over the rice and toss well. Add the fennel and olives and season lightly with salt. In a large skillet, heat the remaining 1 teaspoon of olive oil. Add the merguez sausage and cook over moderately high heat, stirring once or twice, until browned and cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage to the salad. Stir in the tomatoes and parsley and serve.

Make Ahead The rice salad can be prepared several hours ahead and served at room temperature. Notes Preserved lemons are a common Moroccan ingredient made from lemons that have been preserved in lemon juice and salt for several days, until very soft. Look for them at specialty food shops.

French Toast Bake

January 3, 2015 Kristen

1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf Texas toast
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling

Melt butter in microwave & add brown sugar; stir till mixed. Pour butter/sugar mix into bottom of 9 x 13 pan; spread around. Beat eggs, milk, & vanilla. Lay single layer of Texas Toast in pan Spoon 1/2 of egg mixture on bread layer. Add 2nd layer of Texas Toast. Spoon remaining egg mixture over bread. Cover & chill in fridge overnight. Bake at 350 for 45 minutes (covered for the first 30 minutes). Sprinkle with powdered sugar. Serve with warm maple syrup.

Pepper Coulis

January 3, 2015 Kristen

Notes: Executive chef Michel Stroot at the Golden Door uses red and yellow pepper coulis side by side in plate presentations to add color, moisture, texture, and flavor. If you’re in a hurry, instead of roasting fresh peppers, you can use 1 1/4 cups rinsed, drained canned roasted peppers. You can make the coulis ahead of time; cover and chill up to 3 days or freeze up to 6 months.

â€œBe sure to eat a variety of foods to keep your palette interested.â€

1 red or yellow bell pepper (about 10 oz.)
1 tablespoon water
1 teaspoon olive oil
salt to taste
cayenne pepper to taste

Rinse 1 red or yellow bell pepper (about 10 oz.); pat dry. Set pepper in a 9-inch pie or cake pan and broil 3 to 4 inches from heat, turning as needed, until charred on all sides, about 15 minutes total. Let cool. With a small, sharp knife, remove and discard skin, stem, and seeds. Coarsely chop pepper and place in a blender or food processor. Add 1 tablespoon water and 1 teaspoon olive oil; whirl until smooth. Add salt and cayenne to taste. If coulis is thicker than desired, thin with 1 to 2 more tablespoons water.

Yield: 4 servings
Serving Size: Â¼ C.
Calories: 26
Fat: 1.2g
Fiber: .9g

Sticky Chicken Thighs with Lemon and Honey

January 2, 2015 Kristen

1 T. black peppercorns
2 lemons, juice only
Good squeeze or two of runny honey
Dollop grainy mustard
2 garlic cloves, crushed
6 large chicken thighs, bone in and skin on
Sea salt, to taste
2-3 preserved lemons
Handful green olives, pits removed, sliced
Small handful fresh flatleaf parsley, leaves only

Preheat the oven at 200C/400F/Gas 6. Place the peppercorns into a pestle and mortar and grind until roughly crushed. Add these to a large bowl together with the lemon juice, honey, mustard and garlic and mix well. Place the chicken thighs into a large roasting tin and pour the lemon and honey mixture over the chicken, leaving it to marinate for as long as possible. Sprinkle with sea salt, to taste, then cook in the hot oven for 45 minutes, turning halfway through cooking so that the thighs become lovely and sticky. Meanwhile, cut the preserved lemons open and remove the soft flesh to leave you with just the skin (discard the flesh). Cut the skin into strips and toss together with the olives and parsley. When the chicken is ready, serve sprinkled with the olive, parsley and preserved lemon mixture.

Vegetable Stock

January 2, 2015 Kristen

Notes: A fresh vegetable broth or stock is a staple for most spa kitchens. This all-purpose version comes from executive chef Cary Neff at Miraval Life in Balance Resort and Spa. Cool, cover, and chill it up to 1 week or freeze up to 6 months.

â€œremember, there are no bad foods, just bad portion sizes and frequency of consumptionâ€

1 leek (about 12 oz.)
3 onions (1 1/2 lb. total), peeled and chopped
3 carrots (12 oz. total), scrubbed and chopped
2 stalks celery (4 oz. total), rinsed and chopped
8 ounces mushrooms, rinsed and quartered
2 Roma tomatoes (6 oz. total), rinsed and quartered
1 head fennel (about 1 lb.; optional), rinsed, stalks trimmed, and chopped
1 1/2 teaspoons dried parsley
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 tablespoon black peppercorns

Trim and discard root end from leek; split leek in half lengthwise and rinse well under running water, flipping layers to release grit. Coarsely chop leek and place in an 8- to 10-quart pan. Add onions, carrots, celery, mushrooms, tomatoes, fennel, parsley, thyme, oregano, peppercorns, and enough water to cover vegetables (about 2 qt.). Bring to a boil over high heat, then reduce heat and simmer, uncovered, for 2 hours, adding water as needed to keep vegetables barely covered. Line a colander with a layer of cheesecloth (or use a large, fine wire strainer); set over a large bowl. Pour stock mixture into colander and drain vegetables well; discard vegetables. You should have about 8 cups stock. If you have less, thin with water; if more, boil, uncovered, until reduced to that amount.

Yield: 8 cups
Serving Size: 1 C.
Calories: 18
Fat: .1g
Fiber: .9g

Preserved Lemon-Edamame Tapenade

January 1, 2015 Kristen

1 cup edamame, rough chopped
1 teaspoon minced garlic
1 teaspoon minced ginger
1/3 cup minced, preserved lemons
1 tablespoon minced parsley
1 tablespoon soy sauce
1 tablespoon extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
4 whole wheat pitas, split in half, cut into triangles, lightly brushed with extra virgin olive oil and baked crisp at 200 degrees

Combine all tapenade ingredients in a large bowl, check for flavor and season. Serve with pita chips.

Spa Chef Secrets

January 1, 2015 Kristen

Postholiday diet resolutions number about the same as the adult population. Of course, what constitutes a healthy diet is a matter of debate. What isn’t debatable is that if the food doesn’t taste good, the diet won’t stick.

“For healthy food to be embraced, not just tolerated, it must have vibrant flavors and textures that are pleasing and familiar â€• as well as maintain a low-fat nutritional profile,” says executive chef Jim Gallivan of Red Mountain Spa in Utah. We went to Gallivan and other talented spa chefs to find out what techniques they use to create terrific-tasting light dishes.

In the first place, we found that while fat is still getting a lot of attention, it’s not always as the enemy. Health experts vary on how much they recommend; the generally advised limit is 20 to 30 percent of your day’s total calories.

Many of the chefs we talked to achieve that through balance â€• some dishes over that range, some under. But most agree that fat is necessary, even good â€• especially the omega-3 fatty acids present in salmon and other cold-water fish and the monounsaturated fats found in olive oil and avocados.

Questions of food science aside, most spa chefs share one philosophy: variety, balance, and moderation are the keys to eating well.

Their cooking is based on healthy, fiber-dense foods, such as whole grains, and antioxidant-rich vegetables and fruits. To that they add moderate portions of heart-healthy proteins like those in fish, nuts, and legumes.

To make your resolutions a pleasure this year, we collected specific cooking tips and delicious dishes that incorporate them.

Grilled Portabellas with Couscous
Spinach Risotto with Roquefort
Mango and Jicama Salad with Habanero Vinaigrette
Grilled Salmon Salad with Raspberry Vinaigrette
Vegetable Stock
Pepper Coulis
Charred-Tomato Vinaigrette
Egg and Vegetable Wrap
Halibut Steamed with Ginger, Orange, and Lime
Mixed Beans with Hoisin Vinaigrette
Chicken with Fig Sauce

Spinach Broth

Hawaiian Chicken Delight

December 31, 2014 Kristen

1 package (1 oz.) ranch dressing mix
1 cup canned pineapple juice
2 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon soy sauce
6 boneless, skinless chicken breasts
6 slice fresh pineapple
6 slice sharp white Cheddar cheese

To make the marinade, whisk together first 5 ingredients in a small bowl. Place chicken breasts in a gallon-size zip-top bag; pour marinade into bag and seal; shake bag several times to coat chicken evenly. Refrigerate for at least 1 hour or overnight. Preheat grill to medium-high. When grill is hot, discard marinade and grill chicken breasts 5 to 6 minutes per side, until juices run clear and chicken is cooked through; grill pineapple 2 to 3 minutes per side. Top each chicken breast with one slice of cheese; cover and grill 1 to 2 minutes more until melted. Serve each chicken breast topped with a slice of grilled pineapple.

Deviled Chicken with Pecan Panko Crust

December 30, 2014 Kristen

Preheat the oven to 450. You will need 8 large chicken legs, patted dry. Coat them all in about 1/3 cup of dijon mustard (Iâ€™ve used whole grain and regular and both have worked well), rubbing it on by hand. In a shallow bowl toss together 1 cup of panko crumbs; 1/2 a cup of crushed, toasted pecans; 1/2 cup of grated parmesan, and a dash of cayenne pepper. Melt 3 tablespoons of butter and add stir it into the crumbs. Press the legs one at a time into the crumb mixture, rolling them around so theyâ€™re fully coated. Place on a buttered baking pan large enough to hold all the legs comfortably. Continue breading the remaining legs. Place pan in the oven and bake for 30 minutes. These are delightful hot out of the oven or chilled and eaten the next day at a picnic or for leftovers.

Green Goddess Salad Dressing

December 29, 2014 Kristen

3 cups mayonnaise
3 tablespoons tarragon vinegar (or white wine vinegar + 1 T. fresh chopped Tarragon)
1 tablespoon parsley, chopped
2 teaspoons chives, chopped
1 anchovy filet
Â½ fresh ground black pepper
Salt to taste

Add all ingredients in a food processor. Mix until smooth. Toss with your favorite salad.

Easy Lemon Squares

December 28, 2014 Kristen

Crust:
1/4 cup granulated sugar
3 tablespoons butter or stick margarine, softened
1 cup all-purpose flour
Topping:
3 large eggs
3/4 cup granulated sugar
2 teaspoons grated lemon rind
1/3 cup fresh lemon juice
3 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 teaspoons powdered sugar

Preheat oven to 350Â°. To prepare the crust, beat 1/4 cup granulated sugar and the butter at medium speed of a mixer until creamy. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Gradually add 1 cup flour to sugar mixture, beating at low speed until mixture resembles fine crumbs. Gently press mixture into bottom of an 8-inch square baking pan. Bake at 350Â° for 15 minutes; cool on a wire rack. To prepare topping, beat eggs at medium speed until foamy. Add 3/4 cup granulated sugar and next 5 ingredients (3/4 cup granulated sugar through salt), and beat until well-blended. Pour mixture over partially baked crust. Bake at 350Â° for 20 to 25 minutes or until set. Cool on wire rack. Sift powdered sugar evenly over top.

Hissy Fit Dip

December 28, 2014 Kristen

16 ounces sour cream

8 ounces cream cheese, softened

8 ounces VelveetaÂ®, small cubed

1 cup white American cheese, shredded

1/2 – 1 pound pork sausage, crumbled, cooked and drained

1/4 cup green onion, finely chopped

1 teaspoon Worcestershire sauce

1 teaspoon onion powder

1/2 teaspoon ground sage

1/4 teaspoon curry

1/8 teaspoon cayenne pepper

Dash of garlic salt or powder

Sea salt and fresh cracked pepper to taste

In a mixing bowl, combine all ingredients; stirring until well blended. Place in baking dish you have sprayed with non-stick coating. Bake at 350 degrees for 1 hour. Serve with crackers, chips, or veggie sticks â€“ carrots, celery, sliced cauliflower, etc.

Tangy Tomato Soup with Tarragon Croutons

December 27, 2014 Kristen

4 pounds tomatoes
1/4 cup plus 3 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 small carrot, finely chopped
1 celery rib, finely chopped
3 thyme sprigs
1 bay leaf
2 cups chicken stock or low-sodium broth
Pinch of sugar
Salt and freshly ground pepper
4 crustless slices of peasant bread (3/4 inch thick), cut into cubes
1/4 cup chopped tarragon
1/2 cup heavy cream

Preheat the oven to 350Â°. Bring a pot of water to a boil; fill a large bowl with ice water. Make a shallow X in the bottom of each tomato. Plunge the tomatoes into the boiling water for 30 seconds or just until the skins begin to curl. Transfer the tomatoes to the ice water to cool. Drain the tomatoes and pat dry, then peel. Halve the tomatoes crosswise. Set a strainer over a medium bowl. Scoop the seeds from the tomato halves into the strainer and press to extract the juices. Coarsely chop the tomatoes and add them to the bowl; discard the seeds. In a large saucepan, heat 3 tablespoons of the olive oil until shimmering. Add the onion, carrot, celery, thyme sprigs and bay leaf and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the tomatoes and their juices along with the stock and sugar, season with salt and pepper and bring to a boil. Simmer over moderately low heat until the tomatoes are completely broken down, about 20 minutes. Meanwhile, in a medium bowl, toss the bread cubes with the remaining 1/4 cup of olive oil and the tarragon and season lightly with salt and pepper. Spread the bread cubes on a baking sheet and toast for about 10 minutes, stirring once, until golden and crisp. Using a slotted spoon, transfer the solids from the saucepan to a blender. Discard the thyme sprigs and bay leaf. Add the cream to the blender and puree the soup until smooth. Pour the soup back into the saucepan and stir well. Rewarm over moderately low heat and season with salt and pepper. Serve the soup with the croutons on the side. Alternatively, serve the soup lightly chilled. Make Ahead The soup can be refrigerated overnight and the croutons can be stored in an airtight container for up to 2 days

Picnic Chicken

December 27, 2014 Kristen

1 chicken cut into pieces

1 tablespoon salt

2 tablespoons brown sugar

1 tablespoon chili powder

1 tablespoon paprika

1 teaspoon freshly ground black pepper

Â¼ teaspoon cayenne

Rinse the chicken parts and then dry them. Mix together the salt, brown sugar, chili powder, paprika, pepper, and cayenne. Rub the spice mix under the skin as well as over the skin of the chicken. Using toothpicks, secure the skin back in place so that it does not shrink away from the chicken pieces as the chicken cooks. Place the chicken pieces on a cookie sheet and cover it loosely with foil. Place the sheet on an oven rack. Let the chicken rest in the refrigerator for at least an hour, but 6 hours or overnight would be best. The longer the chicken rests, the more of the spice rub that will be absorbed by the chicken and the deeper the flavor will be. Preheat oven to 425 degrees. Roast chicken for 12 minutes. Raise the oven temperature to 500 degrees and roast for 8-10 minutes more or until breast pieces reach 160 degrees. Remove the breasts from the oven and let the dark meat pieces cook for five more minutes or until they reach 170 degrees. Remove the remaining pieces from the oven and let the chicken cool to room temperature. Refrigerate the chicken overnight. Serve the chicken cold.

S’mores Bars

December 26, 2014 Kristen

1/2 cup butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
3/4 cup graham cracker crumbs
1 teaspoon baking powder
1/8 teaspoon salt
5 milk chocolate candy bars (1.55 ounces each)
1 cup marshmallow crème

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cracker crumbs, baking powder and salt; gradually add to creamed mixture. Set aside 1/2 cup for topping. Press remaining mixture into a greased 9-in. square baking pan. Place candy bars over crust; spread with marshmallow crème. Crumble remaining graham cracker mixture over top. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in an airtight container. Yield: 1-1/2 dozen.

Yield: 18 Bars
Calories: 213
Fat: 9g
Fiber: 1g

Spicy Southwestern Chicken Rolls

December 26, 2014 Kristen

1 tablespoon canola oil
1Â¼ pounds ground chicken
1 Vidalia onion, finely chopped
1 (4-oz) can chopped mild green chilies
1 (1-oz) package salt free taco seasoning
2 garlic cloves, minced
1 cup reduced-fat shredded sharp cheddar cheese
2 tablespoons reduced fat sour cream
Â¼ cup fresh cilantro, chopped
4 scallions, finely chopped
16 (9×14) sheets frozen phyllo dough, thawed
1 cup low-sodium mild green salsa

Preheat oven to 375 degrees F. Spray two baking sheets with nonstick spray. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, onion, chilies, taco seasoning and garlic. Cook, stirring occasionally, over medium heat, until the chicken is browned and any liquid has completely evaporated, about 8 minutes. Remove chicken mixture from heat. Stir in cheese, sour cream, cilantro and scallions, mixing with a fork until well blended. Place one sheet of phyllo with the short side facing you on a work surface. (Cover remaining phyllo with plastic wrap to keep from drying out.) Lightly spray the phyllo sheet with nonstick spray, then fold it in half lengthwise. Place about 2 tablespoons of filling in the center of the bottom end of the phyllo. Roll up jelly-roll fashion. Place the roll, seam-side down, on the baking sheet. Lightly spray the roll with nonstick spray. Repeat with remaining phyllo sheets, filling and cooking spray to make a total of 16 rolls. Bake until the filling is hot and the rolls are lightly golden, 20-25 minutes. Let cool 5 minutes, and then cut each roll in half. Serve with the salsa.

Apple-Brie Braid

December 25, 2014 Kristen

1 (1-pound) loaf frozen white bread dough
2 tablespoons butter or stick margarine, divided
4 cups finely chopped peeled Granny Smith apple (about 1-1/4 pounds)
1/2 cup packed brown sugar, divided
3 tablespoons chopped slivered almonds
Cooking spray
4 ounces Brie cheese
1 teaspoon all-purpose flour

Thaw dough in refrigerator 12 hours. Melt 1 tablespoon butter in a medium nonstick skillet over medium-high heat. Add apples; sautÃ© 10 minutes. Add 1/4 cup brown sugar; cook 5 minutes. Remove from heat; stir in almonds. Roll dough into a 15 x 12-inch rectangle on a lightly floured surface. Place on a baking sheet coated with cooking spray. Spread apple mixture lengthwise down center of dough. Remove rind from cheese; cube. Arrange cheese on top of apple mixture. Make diagonal cuts, 1-1/2 inches apart, on opposite sides of filling to within 1/2 inch of filling. Fold strips alternately over filling from each side, overlapping at an angle. Cover and let rise in a warm place (85 F), free from drafts 1-1/2 hours or until doubled in size. Preheat oven to 350F. Combine 1/4 cup brown sugar and flour in a medium bowl; cut in 1 tablespoon butter with a pastry blender or 2 knives until combined. Sprinkle over top of loaf. Bake at 350F for 30 minutes or until golden.

Creamy Tomato Soup with Brown Butter Garlic Croutons

December 24, 2014 Kristen

2 tablespoons olive oil
2 tablespoons unsalted butter
1 sweet onion, diced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon smoked paprika
3 garlic cloves, minced
3 tablespoons tomato paste
2 (28-ounce) cans whole, peeled tomatoes
4 cups low-sodium chicken or vegetable stock
1/3 cup mascarpone cheese
1/3 cup freshly grated havarti cheese

croutons
2 cups cubed whole grain bread
3 tablespoons brown butter
2 garlic cloves, minced

Heat a large soup pot over medium-low heat and add olive oil and butter. Add onions, salt, pepper, seasonings and smoked paprika, then stir well to coat. Cook until onions are soft and translucent, about 5-6 minutes. Stir in garlic and tomato paste, using the back of the spoon well to mash the tomato paste and evenly distribute it throughout the onions. Cook for another 5-6 minutes or so, stirring occasionally, allowing the tomato paste to become golden in spots. Add in both cans of the tomatoes (with juice) and the stock, bring the mixture to a boil. Reduce to a simmer and let bubble for 1 hour, stirring occasionally. While the mixture is simmering, I occasionally mashed the tomatoes down just to make them easier to blend. While the soup is cooking, preheat the oven to 375 degrees F. Brown the butter and let it sit for 2-3 minutes, then toss in the minced garlic cloves and stir for 30 seconds. Add bread cubes to a large bowl and pour the garlic/butter mixture over top, tossing well to coat. Place the bread cubes on a baking sheet and bake for 8-10 minutes, tossing once or twice during cooking. If you desire them more golden, bake a little longer – just keep an eye on them. After the hour is up, very carefully add the mixture to a blender (you will probably have to do this in two parts) and puree until totally smooth. Add back to the pot over low heat. Stir in the mascarpone and havarti, stirring until it’s completely melted. Taste and season additionally with salt and pepper if needed. Serve in big bowls with an extra dollop of mascarpone and bunch of croutons on top.

Baked Clams

December 23, 2014 Kristen

2 dozen Littleneck or Manila clams, shucked
1/3 cup fresh bread crumbs
2 – 3 Tbsp. minced flat-leaf parsley
1 – 2 cloves garlic, minced
1/8 tsp. red chile flakes
1 Tbsp. olive oil

Preheat an oven to 400Â°F. Set shucked clams on the half-shell (be sure to scrape off any clam that clings to the other side of the shell into the side you’re cooking – you want all that meat!) on a baking sheet or in a baking dish. In a small bowl, combine the bread crumbs, parsley, garlic, and chile flakes. Drizzle with olive oil and combine again. Distribute the stuffing evenly on the clams. Bake for 10 to 12 minutes – 10 for slightly softer clams, 12 for those who like their cooked seafood really cooked. Serve right away.

Burgundy Mushrooms

December 22, 2014 Kristen

4 lbs. large mushrooms, cleaned and stems trimmed

1 1/2 cups butter

1 quart burgundy wine (any)

2 T. Worcestershire sauce

1 tsp. dill seed

1 tsp. pepper

1 tsp. garlic powder

2 cups water

3 beef bouillon cubes

3 chicken bouillon cubes

4 cloves Garlic, peeled

salt

Bring water and butter to a boil in large pot. Add remaining ingredients and return to boiling. Reduce to simmer. Simmer covered for 5-6 hours. Remove cover and simmer for an additional 3-4 hours. Add salt to taste at the end of the cooking process. The mushrooms will be very dark in color. Serve straight from the pot or spoon the mushrooms and cooking liquid into a serving bowl. Have crusty bread nearby to soak up the deliciousness.

Feta Cheese in Phyllo With Mastiha, Sesame, Thyme & Honey

December 21, 2014 Kristen

1 slab of Epiros Feta cheese
2 T. of butter, melted
a sprinkle of ground mastiha
1 sheet of phyllo pastry
1 tsp. of olive oil
black and white sesame seeds
drizzle of Attiki honey
fresh thyme leaves

Take your slab of Feta cheese out of the container and pat dry (or slice evenly to about 1/2 inch thick) and set aside. Now place sheet of phyllo on your work surface and brush the entire surface with melted butter then fold over and brush the top layer again. Place the slab of Feta at one end of the phyllo (about two inches in from the edge) and sprinkle the ground mastiha over the cheese. Now fold the short end of phyllo over the cheese followed by folding the two sides in towards the cheese. Now roll-up the phyllo until it has been completed wrapped to form a phyllo packet. Brush the seam where the end of the phyllo sheet ends and brush the remaining butter over the rest of the phyllo packet. Place heavy skillet or cast iron pan on your stovetop over medium heat and add tsp. of olive oil. Once hot, gently place your phyllo packet in the pan and fry for 2-3 minutes a side or until just golden. Use spatula to carefully flip and fry the other side until just golden. You may serve â€œsaganakiâ€ style in the pan or transfer to a serving plate. Drizzle with honey, sprinkle with sesame seeds and fresh thyme leaves. Serve as a meze with an Ouzo (or tsipouro) on ice and a squeeze of lemon juice (optional).

Moroccan-Style Orange Salad

December 20, 2014 Kristen

3 navel or Valencia oranges
3 T. olive oil
Juice of Â½ orange
Juice of Â½ lemon
Â¼ tsp. ground cinnamon
1 T. honey
Salt and pepper to taste
12 Pitted Kalamata Olives
1 avocado
1/2 small red or white onion, thinly sliced
1 T. toasted pine nuts
â…“ cup chopped fresh mint

Cut top and bottom ends off oranges. Using a sharp knife, peel rind along with outer layer of skin, exposing pulp. Cut each orange into 8 wheels. Reserve juice and set aside. Whisk olive oil, orange and lemon juices, cinnamon, and honey in a salad bowl. Add oranges, olives, avocado, onion, and pine nuts; mix with large spoon. Garnish with mint and drizzle with more olive oil. Serve cold or at room temperature.

Yield: 3 servings
Calories: 342
Fat: 54g
Fiber: 8g

Basil Lemon Cake

December 19, 2014 Kristen

1 Package Trader Joe’s Vanilla Cake & Baking Mix (requires 2 eggs, 1 stick melted butter or 1/2 cup oil, and 1 cup cold milk)
Zest of 2 lemons, about 2 T. (use a lemon zester to make it easy)
1/2 cup finely chopped fresh basil

Blueberries &/or Whipped Cream for Garnish

Preheat oven to 350 degrees. Mix together cake batter as directed. When the batter is smooth, stir in lemon zest and basil. Spread batter in oiled 8×8-inch pan. Bake 40-43 minutes or until toothpick inserted in center comes out clean. Cool and remove from pan. When serving slices, top with blueberries or whipped cream.

Smoked Salmon in Herbed Pancakes

December 18, 2014 Kristen

For the pancakes:

1 cup multigrain pancake mix
1/2 cup milk
1 egg
1 tablespoon oil
1/3 cup finely chopped herbs (any combination of parsley, thyme and basil)

For the filling:

1/2 cup plain whole milk yogurt
1 teaspoon lemon juice
1/2 small onion, minced
Pinch salt and pepper
5 ounces sliced smoked salmon, shredded
1/3 cup micro greens

Make pancake batter per box instructions. Stir in herbs. Set aside. In another bowl, whisk yogurt, lemon juice, onion, salt and pepper. Refrigerate until used. Using herbed batter, cook 4 pancakes per instructions on the box. Lay pancakes on a plate. Top with salmon, add yogurt mix and then top with micro greens. Roll pancake. Secure with toothpick or kitchen twine.

Yield: 4 servings
Calories: 267
Fat: 9g
Fiber: 3g

Cakes Salé

December 17, 2014 Kristen

Unsalted butter, softened, for brushing pan
1 3/4 cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon black pepper
3 large eggs
1/3 cup milk
1/3 cup olive oil
6 ounces baked ham, cut into 1/4-inch dice (about 1 1/4 cups)
6 ounces Gruyère, coarsely grated (about 1 1/2 cups) or half grated and half cut into 1/4-inch dice.
¼ C. chopped Green Olives

Center a rack in the oven and heat to 350 degrees. Or, if making mini muffins, position 2 racks in upper third of the oven and heat to 425 degrees. Generously brush a loaf pan or four 12-portion mini muffin pans with butter. In a large bowl, whisk flour with baking powder, salt and pepper. In a medium bowl, lightly whisk eggs, then whisk in milk and olive oil. Using a rubber spatula, fold wet ingredients into dry until barely mixed. Fold in ham and cheese and olives. Scrape batter into loaf pan and smooth top, or using your finger, push a tablespoon of batter into each muffin cup. Bake loaf until golden and a toothpick inserted in center comes out with a few crumbs attached, 40 to 50 minutes. Or bake muffins until golden, about 15 minutes, switching pans between racks halfway through. Transfer to a rack to cool in pan for 5 minutes. Run a knife around edge to release. Turn out loaf onto rack to firm up before slicing, about 30 minutes; using a serrated knife, cut into 3/8-inch slices, then cut into halves or quarters. Muffins can be served warm or at room temperature.

Provencal-Style Tomato and Mozzarella Loaf

December 16, 2014 Kristen

1 C. canned diced Tomatoes, drained
4 T. EVOO, divided
Â½ tsp. Salt
Â½ tsp. Pepper
7oz. Mozzarella, cut into Â½â€ cubes
4 oz. grated Swiss or Gruyere Cheese
8-10 Basil Leaves, chopped
3 large Eggs
1 C. Flour
1 tsp. Baking Powder
Â½ Warm Whole Milk

Preheat oven to 350. Mix tomatoes gently in a bowl with 1 T. oil, salt and pepper. Stir in cheeses and basil. Set aside. In separate bowl beat eggs and then add flour and baking powder. Add milk and remaining oil a little a time, mixing until smooth. Add tomato mixture to batter and mix well. Pour into an oiled and floured standard loaf pan. Bake for 45 minutes, or until a knife inserted near center comes out clean. Cook 10 minutes and then cut into slices.

Pear & Brie Turnovers

December 15, 2014 Kristen

1 egg
1 tsp. water
1 sheet frozen Artisan Puff Pastry, thawed
1 (8 oz) wedge double cream Brie without crust, thinly sliced into 10 pieces
3 Pears Halves in White Grape Juice, drained and thinly sliced
Pinch salt and pepper

Preheat oven to 400Â° F. Beat egg and water together to make egg wash. Cut the puff pastry sheet into 10 3×3-inch squares. Brush the edges of each square with the egg wash. Place 1 piece of Brie and 2-3 slices of pear at the center of each square. Sprinkle with salt and pepper. Fold each pastry diagonally in order to make triangles and seal the edges using a fork. Place the triangles on a baking pan lined with parchment paper and brush the top with egg wash. Bake for 10-15 minutes or until golden.

Mini Crispy Hot Dogs (Piggies in a Blanket)

December 14, 2014 Kristen

1 sheet Puff Pastry, thawed
25 Lil Smokies / Cocktail Pups
1 Egg beaten with 1 tsp. water for egg wash

Preheat oven to 375. Use pastry sheet as is. Do not roll or stretch. With a sharp knife, cut into 25 2×2â€ squares. Place each square on an oiled or parchment lined baking sheet. Brush each square with egg wash. Place a mini hot dog on each square and fold pastry around sausage. Do not wrap completely (encase like a taco). Repeat for each hot dog. Bake for 10-15 minutes, or until puff pastry is golden. Serve with mustard and catsup.

Perfectly Pink Beet Pancakes

December 14, 2014 Kristen

1 egg
1 1/2 cups all-purpose flour
3/4 cup milk
2 tablespoons brown sugar
1/4 cup applesauce
1/4 cup beet puree
4 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon

Whisk all ingredients until smooth. Butter griddle or frying pan on medium heat. Using a 1/4 cup measuring cup drop batter on pan and cook until brown on both sides and cooked through. Serve warm with butter and warm maple syrup.