Red Onion, Parsley and Preserved Lemon Salad

Red Onion, Parsley and Preserved Lemon Salad

3 C. thinly sliced red onions

½ C. roughly chopped Italian parsley

2 T. olive oil

Peel of 1/8 preserved lemon, julienned

½ C. reserved lemon juice

1 large garlic clove, minced

¼ tsp. ground coriander

Ground red pepper

 

In a bowl, cover onions with cold water. Set aside to soak 30 minutes. Drain onions well and pat dry between layers of paper towels. In a bowl, stir together onions and remaining ingredients. Let stand, stirring occasionally, 15 minutes.

 

 

Yield:

Calories:

Fat:

Fiber:

Skirt Steak with Shallots and Sautéed Watercress

Skirt Steak with Shallots and Sautéed Watercress

2244faf1314216d86c66277f695a1b91e tablespoons plus 1 teaspoon olive oil
4 large shallots, sliced
2 sprigs fresh thyme
Kosher salt and black pepper
2 tablespoons red wine vinegar
1 tablespoon unsalted butter
1 1/2 pounds skirt steak, cut into 4 pieces
10 ounces cremini mushrooms, stems trimmed and thinly sliced
2 bunches watercress, thick stems removed (about 6 cups)

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the shallots, thyme, and ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until the shallots are tender, 4 to 6 minutes. Remove from heat and remove the thyme sprigs. Add the vinegar and butter and stir until melted. Transfer to a small bowl. Wipe out the skillet and heat 1 teaspoon of the remaining oil over medium heat. Season the steak with ½ teaspoon each salt and pepper and cook, 3 to 5 minutes per side for medium-rare. Let rest for 5 minutes before serving. Meanwhile, heat the remaining tablespoon of oil in a second large skillet over medium-high heat. Add the mushrooms and ¼ teaspoon each salt and pepper and cook, tossing occasionally, until browned, 4 to 6 minutes. Add the watercress and cook, tossing, until tender, 2 to 4 minutes more. Serve the steak with the watercress mixture and top with the shallots.

Pasta with Roast Cauliflower, Lemon and Parsley.

Pasta with Roast Cauliflower, Lemon and Parsley.

pasta 012

1 large cauliflower, broken into florets, cut the florets in half if they’re big.

2-4 cloves of garlic, skins on

2 medium onions, quartered

Olive oil

A sprinkling of red pepper flakes

2 lemons

Chopped parsley

1 cup of toasted pine nuts

1/2 cup of black Kalamata olives

2 tablespoons of unsalted butter

Salt and pepper

1 box of your favorite pasta – I used orecchietti

 

Heat the oven to 425F. Place the cauliflower, onions and garlic cloves on a baking sheet.  Pour over a tablespoon of olive oil, sprinkle with salt and pepper, the red pepper flakes and a handful of chopped parsley.  Mix so that everything is lightly coated in the olive oil. Place in the oven and roast for approximately 40-50 minutes.  Stir around from time to time so that the veggies brown evenly. Meanwhile toast the pine nuts and set aside. In a large serving bowl place a large handful of chopped parsley, a good grinding of salt and pepper, a healthy glug of olive oil, 2 tablespoons of butter and the juice and zest of two lemons. Chop the olives and add them to the serving bowl. Cook the pasta.  Drain and pour into the serving bowl. Add the cooked cauliflower, onions and pine nuts and toss together. Check the seasonings and add more salt and pepper, lemon juice and parsley if required. Serve warm.

Hearty Morning Pancakes with Cider Syrup

Hearty Morning Pancakes with Cider Syrup

Hearty Morning Pancakes with Cider Syrup½ lb. Bulk Sausage
1 Egg
2/3 C. Milk
2 T. Oil
1 C. Pancake Mix
½ tsp. Ground Cinnamon
½ C. peeled, shredded Apple

1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon pumpkin pie spice
1 cup apple cider
1 tablespoon lemon juice
2 tablespoons butter

Cook sausage in nonstick skillet over medium heat until no longer pink, breaking up beat with a wooden spoon; drain and set aside. In medium bowl, beat egg, milk and oil. Stir in pancake mix and cinnamon until just moistened. Fold in apple and cooked sausage. Pour batter by quarter cupfuls onto a lightly greased griddle and cook until the top of each pancake has tiny bubbles, about 3 minutes. Turn and cook until bottoms are gold brown, 90 seconds or so. Transfer to a plate and keep warm in a 200 degree oven if desired while cooking the remainder of the pancakes. Try swapping the cinnamon for pumpkin pie spice in the fall to kick it up another notch.

For syrup, combine the sugar, cornstarch and pumpkin pie spice in a saucepan. Gradually stir in cider and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter until melted. Serve warm with the pancakes

Grilled Artichokes Marinated with Honey and Basil

Grilled Artichokes Marinated with Honey and Basil

Marinade

2 T. honey

3 T. balsamic vinegar

1 clove garlic, minced

1 shallot, minced

1 T. basil

1 tsp. Dijon mustard

1/2 C. extra virgin olive oil

Salt and cracked black pepper

3 artichokes, trimmed and split in half and par cooked

To prepare the marinade, place the honey, vinegar, garlic, shallots and basil in a small mixing bowl and mix well. Slowly whisk in the olive oil until smooth. Season with salt and black pepper. Pour the marinade over the drained cooked artichokes. Marinate about 30 minutes to 1 hour. Heat a gas grill till very hot or a charcoal grill until very hot.  Drain the artichokes well. Place the artichokes on the hot grill and grill about 5 minutes. Remove from the grill and drizzle with the leftover marinade and serve warm.

 

Yield:

Calories:

Fat:

Fiber:

 

 

Fried Egg & Bacon Puff Pastry Squares

Fried Egg & Bacon Puff Pastry Squares

5074a3c0718d4c3953ed22bfaf356c151 sheet frozen puff pastry (from a 17.3-ounce package), thawed
All-purpose flour, for rolling
10 large eggs, divided
1 teaspoon water
9 slices bacon, cut in half crosswise
3 tablespoons unsalted butter, divided
Coarse salt and freshly ground pepper
Chopped fresh chives, for garnish

Unfold puff pastry on a lightly floured work surface, and roll out into a 12-inch square. Prick pastry all over with a fork. Cut into thirds to yield three 4-inch-wide strips, then cut strips crosswise into thirds (you should have nine 4-inch squares). Transfer to a parchment-lined baking sheet, and freeze until firm, about 30 minutes. Preheat oven to 425 degrees with rack in top position. Lightly beat 1 egg with water. Brush top of pastry squares with egg wash; place 2 pieces (1 slice) bacon on each square. Bake until pastry is puffed and golden brown and bacon is cooked through and crisp around edges, 15 to 18 minutes. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Crack 3 eggs into skillet, and cook until whites are set and golden brown along edges but yolks are still runny, about 4 minutes. Place 1 egg on top of each of 3 pastry squares, and season with salt and pepper. Transfer to a serving platter, and loosely cover with foil. In 2 more batches, cook remaining 6 eggs in remaining 2 tablespoons butter, transfer to pastry squares, and season. Garnish with chives, and serve immediately.

Wild Mushroom Ragout with a Spinach Potato Cake

Wild Mushroom Ragout with a Spinach Potato Cake

ragout2 T. olive oil

2 C. assorted sliced wild mushrooms

2 T. minced shallots

1/2 C. chopped tomatoes, seeded and peeled

1/4 C. chopped green onions

1 T. minced garlic

2/3 C. mushroom broth

2 T. butter

Salt and pepper

Spinach Potato Cake:

1/2 C. chopped and blanched spinach

1 C. mashed potatoes

1/2 tsp. minced garlic

Salt and pepper

1/2 C. seasoned flour

1 egg, beaten

1/2 C. seasoned bread crumbs

1/2 C. olive oil for frying

Essence

Garnish: 2 T. chopped parsley, 2 T. grated Parmigiano-Reggiano cheese and 2 long chives

 

For the ragout: In a sauté pan, heat the olive oil. Add the mushrooms and shallots and sauté for 2 minutes. Add the tomatoes, green onions and garlic and continue sautéing for 1-2 minutes. Season with salt and pepper. Add the mushroom broth to the sautéed mixture and reduce by half. Finish with the butter and re-season. For the potato cakes: In a mixing bowl, combine the spinach, potatoes and garlic together. Season with salt and pepper. Portion the mixture into 2 oz. cakes. Dredge the cakes in the seasoned flour. Dip into the beaten egg, letting any excess drip off. Coat each cake completely with the seasoned bread crumbs. In a sauté pan, heat the olive oil. When the pan is smoking hot, add the cakes. Sauté until golden brown, about 2-3 minutes. Flip the cakes over and continue sautéing until golden brown. Remove from pan and drain on a paper-lined plate. Season with Essence. Spoon the ragout in the center of the plate. Place the cakes in the center of the ragout. Garnish with chopped parsley, Parmigiano-Reggiano cheese, and long chives.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Mango, Avocado, and Arugula Salad

Mango, Avocado, and Arugula Salad

mango1 medium mango, peeled and sliced

1 medium avocado, peeled and sliced

1 tablespoon lemon or lime juice

1/4 to 1/2 cup pecan halves, as desired

A big handful or two of baby arugula leaves, as desired

2 tablespoons unsweetened coconut flakes, optional

Your favorite dressing to pass around (see suggestions following recipe)

 

Combine the mango with the avocado (toss the avocado gently with the lemon or lime juice first) on a serving platter or shallow bowl. Add the pecans and arugula, and toss gently. Sprinkle with the coconut flakes and serve at once. Pass around the dressing of your choice. Dressing suggestions: Quite honestly, this is good with no dressing at all, but if you’d like, you can pass around homemade or store bought balsamic vinaigrette or raspberry vinaigrette. Or, just step up the lemon and lime juice and add a splash of olive oil.

Strip Steaks with a side of Blue Cheese Spaghetti

Strip Steaks with a side of Blue Cheese Spaghetti

4tm1312_steaks2_jpg_rend_sni12col_landscape slices bacon
4 8oz New York strip steaks
Coarse salt
Coarse black pepper
5 T. unsalted butter
2 T. chopped fresh chives
4 garlic cloves, minced
1 pound spaghetti
2 T. extra-virgin olive oil (EVOO)
2 shallots, finely chopped
2 T. all-purpose flour
1 C. chicken stock or broth
1/2 C. heavy cream
8oz blue cheese crumbles
2-3 T. chopped fresh sage
2 C. cleaned, trimmed, and shredded arugula

Put a large pot of water on the stove to boil for the pasta. Preheat the broiler on high. Arrange the bacon on a slotted broiler pan and cook until crisp on both sides. Season the steaks with salt and pepper on both sides. Remove the bacon to a plate lined with a paper towel. Arrange the steaks on the broiler pan. Place under the broiler and leave the oven door ajar to limit flare-ups and smoke. (Note: some broilers won’t go on with the door open). Cook 4 minutes on each side for medium rare, up to 7 minutes for medium well. Soften 4 T. of the butter in the microwave on high for 15 seconds. Mix in the chives and half of the minced garlic and reserve. Salt the water for the pasta and add the spaghetti to the pot. Cook al dente, with a bite to it. Heat a large skillet over medium heat. Add the EVOO and the remaining T. of butter. When the butter melts into the EVOO, add the remaining garlic and the shallots, sauté for 3 minutes, add the flour and cook for a minute more. Whisk in the stock, bring to a bubble for about 30 seconds, then stir in the cream. When the cream comes to a bubble, add the blue cheese and sage and a few grinds of black pepper. Turn off the heat. Stir until the cheese melts. Remove the steaks from the oven and let rest for 5 minutes. Spoon one fourth of the chive and garlic butter on each steak to melt down over the meat as they rest. Drain the pasta and toss with the blue cheese sauce to coat and combine evenly, then taste to adjust the seasoning. Chop and crumble the cooked bacon. Serve the steaks with heaping portions of the pasta alongside. Top the pasta with the shredded arugula and bacon crumbles to mix in as you eat.

Frenchy

Frenchy

drink1 1/2 oz Pear Vodka

3 oz Pineapple Juice

1 oz Cranberry Juice

In a chilled rocks glass filled with ice, add your vodka and pineapple juice. Top with a splash of cranberry juice.

Nestle Toll House Chocolate Chip Cookie Recipe

Nestle Toll House Chocolate Chip Cookie Recipe

The real, the original, the authentic Nestle Toll House

144813lrg2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened (butter flavored Crisco or oleo margarine)
¾ cup granulated [white] sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts (optional)

Ccombine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. If possible, refrigerate the dough up to 36 hours at this time. The longer it is refrigerated, the better the result. Drop by rounded tablespoon onto ungreased baking sheets. Bake in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

Easy Cheesy Stuffed Shells

Easy Cheesy Stuffed Shells

shells1 (12 ounce) package jumbo pasta shells
2 eggs, beaten
1 (32 ounce) container ricotta cheese OR mix 1/2 with cottage cheese
1 pound shredded mozzarella cheese, divided
8 ounces grated Parmesan cheese, divided
1 tablespoon dried parsley (I use fresh)
2 teaspoons salt
1 teaspoon ground black pepper
1 (28 ounce) jar pasta sauce OR make your own

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 91/2—13 inch baking dish. In a medium bowl, stir together pasta sauce, and reserved mozzarella and Parmesan. Pour over stuffed shells. Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.

About Peppers

About Peppers

Cubanelle  cubanelle The Cubanelle is considered a sweet pepper, although its heat can range from mild to moderate. Cubanelles are usually picked before they ripen, while they are a yellowish-green color, but when ripe, they turn bright red. 0 – 1,000 Scovilles
Banana Pepper, Banana Chile, Sweet Banana Pepper, Pimento  Banana A banana-shaped pepper that changes from pale to deep yellow or orange as they mature. These are easily confused with hotter yellow wax peppers. Sample before using. Sweet Banana peppers may be fried or sautéed, used raw on relish platters, in salads, sandwiches or stuffed. 100-500 scoville

 

Sweet banana peppers are sweet, long, tapered, yellow and banana-shaped, hence the name.

 

Almost no heat.
Anaheim Chile; California Green Chile; Long Green Pepper; Chile Verde; (When Mature And Red – Chile Colorado; California Red Chile)

 

  anaheim Available year-round in most supermarkets, they’re best in the summer. They are perfect for chiles rellenos, dice or purée them for sauces, soups, and casseroles. 500-2,500 scoville

 

The chile ranges from mild and sweet to moderate hot, they can vary greatly from pepper to pepper.
Poblano Pepper (Fresh), Ancho Chile(Dried Version)  pblano The poblano is a large mild, heart-shaped pepper that has thick walls, which make them great for stuffing. Because it is a rather mild pepper, it can be used in quantity to add a deep rich flavor to any chili creation. They’re best in the summer. 1000-2000 scoville

 

Ancho is the dried version, and it has a brownish-red to chocolate color with a rich chili flavor.

 

Between a bell pepper and a jalapeno in heat.
Jalapeno  jalapeno Green jalapenos are best in the late summer, while red jalapenos appear in the fall. Canned jalapenos aren’t as fiery as fresh. 3500 – 6000 scoville

 

These popular chiles have a good amount of heat and rich flavor.
Serrano Pepper  serrano Small, rich, waxy green peppers that change to orange and red as they mature. They are about 1 ½” long. 8,000-20,000 scoville

 

The smaller they are, the more kick they have. Much hotter than a jalapeno.
Thai Chile = Bird Pepper = Thai Bird Chile = Pick Chi A = Thai Jalapeno  thai Thai chiles range in color from red to green when fully mature. They are often used in Asian curries. Thai peppers should be used sparingly. 50,000-100,000 scoville

 

For such a small chile, it packs an incredibly fiery punch. Not as hot as a habenero, but much hotter than a Serrano.
Habanero Pepper  habanero Underneath the heat is a delicate plum-tomato apple-like flavor. 200,000 – 350,000 scoville

 

For the uninitiated even a tiny piece of Habanero would cause intense and prolonged oral suffering.
Roast Chicken Thighs with Potatoes, Artichokes and Lemon

Roast Chicken Thighs with Potatoes, Artichokes and Lemon

thighs3 T. olive oil (divided)

5 boneless, skinless chicken thighs, trimmed of any fat

Sea salt and fresh cracked pepper, to taste

Dried basil, to taste

15 frozen artichoke hearts, thawed

15 fingerling potatoes, sliced in half lengthwise

1-2 cloves of garlic, sliced into thin slivers

Zest of one lemon and the juice

1 lemon sliced into thin slices

2 T. chicken broth (not pictured)

1 T. fresh parsley, chopped (garnish)

 

Heat a pot of water over high heat until it’s boiling. Slice the fingerling potatoes down the center lengthwise then add them to the boiling water to par cook for 6-7 minutes. Remove from heat and drain water. Add the garlic slivers, lemon zest, lemon slices, artichoke hearts and 1 T. of olive oil to the potatoes. Season with sea salt and fresh cracked pepper to taste, set aside.  Preheat the oven to 400 degrees. Season the trimmed chicken thighs with sea salt, fresh cracked pepper and dried basil to taste. Heat 1 T. of olive oil in an OVEN PROOF SKILLET over medium high heat. Once VERY HOT add the chicken thighs and cook for 3-4 minutes or until golden brown. Turn the chicken over and remove from heat. Add the potato and artichoke heart mixture to the pan. Place the skillet in the oven and roast for 15 minutes. Mix 1 T. of olive oil, juice of one lemon and 2 T. of chicken broth in a bowl. Season with dried basil, sea salt and fresh cracked pepper to taste.  Remove skillet from the oven and pour the lemon juice mixture over the top of everything. Let the chicken rest for 3-4 minutes before cutting. Enjoy.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Raspberry Ribbon Pie

Raspberry Ribbon Pie

b65ecb0ff2041d0535ad97de3e5c8e0a1 cup vanilla wafer crumbs (about 29 wafers)
1/4 cup butter, melted
1 package (3 ounces) raspberry gelatin
1 cup boiling water
1/4 cup sugar
1 cup fresh raspberries
1 tablespoon lemon juice
1 package (3 ounces) cream cheese, softened
1/3 cup confectioners’ sugar
1 teaspoon vanilla extract
Dash of salt
1 cup heavy whipping cream

In a small bowl, combine wafer crumbs and butter; press into bottom and sides of 9-in pie plate. Bake at 350 degrees for 10 minutes or until golden brown. Dissolve gelatin in boiling water. Add the sugar, raspberries and lemon juice. Refrigerate until partially set, about 1-1/2 hours. In a mixing bowl, beat cream cheese and confectioners’ sugar until smooth. Add vanilla and salt. In another mixing bowl, beat whipping cream until stiff peaks form. Fold into cream cheese mixture. Spread 3/4 cup over bottom of crust. Spread 3/4 cup raspberry mixture over the top; repeat layers. Refrigerate for 8 hours or overnight before serving. Refrigerate leftovers.

Fontina Stuffed Sweet Red Peppers

Fontina Stuffed Sweet Red Peppers

fontina-1

I don’t know the proper name of these peppers, but they are very thin fleshed and really long, like 5 or 6 inches. I love them and they make a quick side dish for chicken or pork cutlets or any type of grilled meat, and they look pretty too!  Carefully cut the pepper lengthwise, take out the seeds, place on a baking sheet and roast at 400F until slightly tender, they don’t take very long to cook. Remove from oven and place your fontina cheese inside,  back in the oven till melted. Garnish with sliced kalamata olives and fresh chopped parsley.

 

Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup

7faa462db8db009c30f0185c8cc50ee63/4 cup uncooked wild rice blend*
1 cup chopped yellow onion (from about 1 small onion)
1 cup diced carrots (from 2 medium)
1 cup diced celery (from 2 – 3 stalks)
7 T. butter, diced, divided
1 clove garlic, minced
4 1/2 cups low-sodium chicken broth (measured from 3 14.5 oz cans)
1/4 tsp of each dried thyme, marjoram, sage and rosemary
Salt and ground black pepper, to taste
1 lb. boneless skinless chicken breasts halves
1/2 cup flour
1 1/2 cups milk
1/2 cup heavy cream
1 tsp lemon zest

Prepare rice according to directions listed on package. Halfway through the rice cooking, in a separate large pot, melt 1 T. butter over medium heat. Add onion, carrots and celery and sauté until slightly tender, about 4 minutes, adding in garlic during last 30 seconds of sautéing. Add chicken broth, thyme, marjoram, sage, rosemary and season with salt and black pepper to taste. Increase heat to medium-high, add chicken and bring mixture to a boil. Cover pot with lid and allow mixture to boil 12 – 15 minutes, or until chicken is cooked through (rotating chicken to opposite side once during cooking for thicker chicken breasts – if they don’t fully immerse in broth). Remove chicken and set aside on cutting board to cool 5 minutes then shred into small bite size pieces. Meanwhile reduce heat to low and add cooked rice. Add shredded chicken to soup. In a separate medium saucepan (I just rinsed and wiped out the rice pan), melt remaining 6 T. butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly. Then, while whisking vigorously, slowly pour milk into butter/flour mixture. Cook mixture, stirring constantly until it thickens. Add milk mixture to soup mixture in pot and cook about 5 minutes longer, or until soup is thickened (at this point, you can simmer the soup for a longer period of time if you want the rice to soften more, just cover with lid first and stir occasionally. You can also add what’s left in the remaining can of chicken broth). Stir in heavy cream and lemon zest and serve warm.

*I used Lundberg Wild Blend Rice which I recommend for this recipe if you can find it.

Roasted Gold Beets with Melted Chevre and Tarragon

Roasted Gold Beets with Melted Chevre and Tarragon

18 medium gold beets (about 3 1/2 pounds), if gold are unavailable, substitute red beets

3 T. canola oil

Salt and fresh ground black pepper to taste

3 T. extra virgin olive oil

1 T. sherry vinegar

1/2 lb. chevre (goat cheese), crumbled

1 T. fresh tarragon

 

Preheat the oven to 350 degrees.  Trim the green tops and stringy bottoms from the beets. Wash beets well. In a mixing bowl, coat beets with canola oil, then season with salt and pepper. Line a cookie sheet with foil and place the beets on the tray. Place another sheet of foil over the beets and crimp the edges creating a seal. Place the beets in the oven and cook until fork tender, about 40 minutes. Remove from oven; allow the beets to cool slightly. While they are still warm, peel them by gently rubbing with a towel. Cut the beets into halves. Toss them with the olive oil and sherry vinegar; season with salt and pepper to taste. To serve, place the beets in an oven-proof platter or a shallow bowl. Crumble chevre on top of the beets. Place in the oven for 2-3 minutes until soft. Remove from oven, sprinkle tarragon on top and serve.

 

Yield:

Calories:

Fat:

Fiber:

 

 

Lemon Bars with Rhubarb Topping

Lemon Bars with Rhubarb Topping

20638e16e3588b0a7fa8fee65e0cf97dCrust:

8 T. butter
1/4 cup sugar
1/2 tsp salt
2 tsp vanilla extract
2 1/2 cups all-purpose flour or pastry flour
2 large eggs

Filling:

8 T. butter, melted
1 1/4 cups sugar
2 T. cornmeal
2 T. cornstarch
1/2 tsp salt
4 large eggs
1/2 cup fresh lemon juice (2-3 large lemons)

Rhubarb Sauce:

2 pints strawberries
2 cups diced rhubarb (4-5 medium stalks)
Pinch of salt
1 cup sugar
3 T. cornstarch dissolved in 1/4 cup water
Few drops of red food coloring (0ptional)
Preheat the oven to 350. To make the crust: in a medium-sized mixing bowl, cream the butter until fluffy. Add the sugar, salt and vanilla and beat well. Stir in the flour and eggs, mixing until well blended. Lightly grease a 10 x 15 inch jelly roll pan. Press the dough into the pan. Prick the dough all over with a fork. Bake the crust for 8 minutes. To make the lemon filling: In a medium-sized mixing bowl, whisk together the melted butter, sugar, cornmeal, cornstarch, salt, eggs, and lemon juice. Spread over the crust. Return it to the oven and bake for an additional 25-28 minutes, until the top is lightly browned on the top and edges. If you just want lemon bars, cool them completely and dust with confectioners sugar before cutting into squares.

Strawberry-Rhubarb Topping: To make the glaze, rinse the strawberries and rhubarb. Dice about 1 cup of the strawberries. Place the rhubarb, diced strawberries, salt and 1/2 cup of the sugar in a small saucepan. Over low heat, stirring constantly, bring the mixture to a boil. Add the remaining sugar and the cornstarch dissolved in the water, return the mixture to a boil, then remove it from the heat. Let the mixture cool slightly. Add a few drops of red food coloring, if desired. Dice the remaining berries and mix with the glaze, then spread over the filling.

Spicy Hoisin-Glazed Zucchini

Spicy Hoisin-Glazed Zucchini

fc65ro051-02_xlg3 small or 2 medium zucchini (about 1 lb.)
Kosher salt
1 T. soy sauce
2 tsp. hoisin sauce
2 tsp. dry sherry
1/2 tsp. toasted sesame oil
2 T. peanut or canola oil
1 clove garlic, minced (about 1 tsp.)
Pinch crushed red chile flakes
1/2 tsp. toasted sesame seeds

Wash the zucchini well to remove any grit and dry them with paper towels. Trim off the ends and quarter the zucchini lengthwise. Slice off the top 1/4 to 1/2 inch of the soft seed core by running a sharp knife down the length of each quarter; it’s all right if some of the seeds remain. Arrange the zucchini, cut side up, on a baking sheet lined with paper towels. Sprinkle with 1/2 tsp. kosher salt and set aside for 10 minutes. Blot the quarters dry with the paper towels. Cut the zucchini into 2-inch lengths. In a small bowl, mix the soy sauce, hoisin, sherry, and sesame oil. Set a large (preferably 12-inch) skillet over medium-high heat for 1 minute. Pour in the peanut or canola oil; when it’s very hot (it should shimmer and ripple), add the zucchini. Sauté, stirring occasionally, until the zucchini browns and softens but doesn’t turn mushy, about 4 minutes. Add the garlic and chile flakes and sauté for 15 seconds. Add the soy mixture and cook, stirring, just long enough for the liquid to reduce and coat the zucchini, about 20 seconds. Sprinkle with the sesame seeds and serve immediately.

Yield: 4 servings
Calories: 90
Fat: 8g
Fiber: 1g

Baked Peas with Tarragon, Yogurt, and Pistachios

Baked Peas with Tarragon, Yogurt, and Pistachios

1 lb. frozen baby peas

1/2 C. loosely packed fresh tarragon leaves

2 scallions, white and green parts, chopped

2 T. extra virgin olive oil

1/4 C. Greek yogurt

1/2 C. chopped pistachios

Sea salt to taste

 bakedpearecipe

Preheat the oven to 500F. Put the peas in a clay pot or a small Dutch oven and gently heat them on the stove until they thaw, stirring occasionally. Meanwhile, put the tarragon, scallions, olive oil, yogurt, and 1/4 C. of the pistachios into a blender and puree. Gently mix into the peas, sprinkle the top with extra chopped pistachios (Heidi note: season with a pinch of salt, or to taste). Bake for about 15 minutes – about the time the top will begin to brown. Remove and serve in your best serving bowl.

 

Yield:

Calories:

Fat:

Fiber:

 

Mojito

Mojito

A cool mint mojito, garnished with lime and mint leaves
A cool mint mojito, garnished with lime and mint leaves

6 1/2 limes
2/3 C sugar, or to taste
1/2 C coarsely chopped peppermint
2 C white rum
4 C club soda
8 sugarcane swizzle sticks for garnish, optional

Cut the limes into quarters and add them to a pitcher along with the sugar. Mash the limes and sugar together using a muddler or the back of a wooden spoon until the juices from the limes have been released and the sugar has mostly dissolved into the lime juice. Add the mint to the pitcher and mash it together with the lime-sugar mixture. Pour the rum and the club soda into the pitcher and stir together. Put two pieces of the quartered limes in each tall glass and add ice cubes. Pour the mojito over the ice and garnish with a sugarcane swizzle stick, if desired, and serve immediately.

Chickpea Fries with Romanesco Sauce

Chickpea Fries with Romanesco Sauce

chickpeafry1 cup chickpea flour, sifted

1 tsp. kosher salt, plus more for finishing

1/4 tsp. black pepper

1 tsp. smoked paprika

1/8 tsp. cayenne

2 T. olive oil plus more for frying

Line an 8X8 square pan with parchment paper, set aside. Have all of your ingredients measured out and ready. Once you add the chickpea flour to the boiling water you won’t want to take the time to measure anything out because this comes together very fast. Bring 2 cups of water to a boil in a medium sized pot. Gradually add the chickpea flour, whisking constantly to avoid lumps (if you sifted the flour this will help eliminate lumps as well). Turn the heat down to low and whisk in a teaspoon of kosher salt along with the pepper, paprika, cayenne and olive oil. Cook for one more minute, stirring constantly.  Spread the chickpea mixture into an even layer in the pan. Allow to cool for 15 minutes and then cover loosely and refrigerate for at least one hour or up to a day.  Heat 1/8 inch of oil in a large skillet over medium heat. In the meantime, lift the chickpea mixture out of the pan by the edges of the parchment. Cut the chickpea mixture into 16 fries (about 4″ long by 1/2″ wide). Place batches of the fries into the hot oil, turning when browned. I fried mine for about 4 minutes one each side. You don’t want them to brown too fast or they will not cook in the center. After all sides are browned, removed the fries from the oil with a spider or slotted spoon and drain on paper towels. Sprinkle the warm fries with salt. Repeat with the remaining fries. Serve with Romanesco sauce.

 

Romanesco Sauce

1 large tomato, cored

1 dried ancho chile

1/3 cup extra-virgin olive oil

2 T. walnuts

2 T. raw almonds

1 (1/2 inch thick) slice firm bread cut into 1/2 inch cubes (I used a gluten free vegan artisan bread)

2 large garlic cloves, sliced

1 cup canned artichoke hearts in water, drained and quartered

1/8 tsp. dried hot red pepper flakes

2 T. water

1 T. red wine vinegar

1/4 tsp. salt to taste

 

Put oven rack in the middle position and preheat oven to 400F. Line a small baking pan with foil. Roast the tomato in the pan until tender and skin peels off easily, about 30 minutes. While tomato is roasting, slit the chile open lengthwise and discard stem and seeds. Tear the chile into small pieces. Heat the olive oil in a large heavy skillet over moderate heat until hot but not smoking, then add the chile and cook, stirring until fragrant and the chile turns a brighter red, 30-60 seconds. Transfer the chile with a slotted spoon to a heatproof bowl. Add the walnuts, almonds, bread, garlic, artichoke and red pepper flakes to the hot pan and cook, stirring until the bread and garlic are golden, about 2-3 minutes. Add the mixture (including the oil) to the chile and cool slightly.  When the tomato is cool enough to handle, peel the tomato, discarding the peel. Coarsely chop the tomato and transfer (with juices) to a food processor. Add the bread and chile mixture, water, vinegar and salt to the food processor and puree until smooth. Thin with water if desired. Season with salt to taste.

Easy Lemon Chicken Recipe

Easy Lemon Chicken Recipe

fc4af815a699554dd93d444d6d24bb131 1/2 pounds chicken thighs, skin-on, bone-in, trimmed of excess fat
1 tablespoon whole grain mustard
1 tablespoon lemon zest (1 teaspoon for rub and 2 teaspoons for sauce)
1 1/2 teaspoons dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon kosher salt
2 tablespoons olive oil (1 tablespoon for rub, 1 tablespoon for cooking)
1/4 cup (60 ml) lemon juice (about 1 lemon)
1 1/4 cups (300 ml) low-sodium chicken stock
2 garlic cloves, smashed
1 tablespoon unsalted butter
1 tablespoon all-purpose flour

Heat oven to 400 degrees F (200 C). Make rub for chicken. Combine mustard, 1 teaspoon of the lemon zest, oregano, thyme, salt and 1 tablespoon of the olive oil in a small bowl. Use fingers or a brush to coat chicken on both sides with the mustard rub. In another bowl or measuring jug, combine remaining lemon zest (2 teaspoons), lemon juice and the chicken stock. Set aside. Heat remaining tablespoon of oil in a large oven-safe skillet or frying pan over medium heat. Add the smashed garlic then cook about 1 minute or until you can smell toasted garlic and the garlic has browned around the edges. Remove and discard the garlic, but leave the oil. Add chicken, skin-side down into the hot garlic-infused oil and cook 2 to 3 minutes or until the skin has turned golden brown. Flip the chicken then add the lemon juice mixture from before. Stir then slide the pan into the oven and bake 25 to 35 minutes or until a thermometer inserted into the thickest part of the chicken reads 175 degrees F (79 degrees C). Remove pan from oven then transfer the chicken to a plate and cover with aluminum foil. There should still be liquid in the pan. Place the pan over medium heat and bring the liquid to a gentle simmer. In a small bowl, use your fingers to mix butter and flour together, making a dry, crumbly paste. Whisk the flour and butter into the sauce. The sauce will thicken slightly and look glossy. Nestle the chicken back into the pan then serve.

Three-Pepper and Sweet Onion Roast with Kalamata Olives

Three-Pepper and Sweet Onion Roast with Kalamata Olives

1 large green pepper

1 large red pepper

1 large yellow pepper

1 large sweet onion, such as Vidalia

1 T. extra-virgin olive oil

Kosher salt and freshly

Ground pepper

8 Kalamata olives, pitted and coarsely chopped

1 T. chopped fresh rosemary leaves, or 1 tsp. dried rosemary leaves

 

Preheat BBQ or oven to 400°F. Cut bell peppers into quarters. Cut each quarter lengthwise into strips ½ inch wide. Cut the onion into 8 wedges. Combine the bell pepper strips and onion wedges in a shallow 9-by-13 inch baking dish, BBQ “veggie basket” or wrap in foil. Drizzle evenly with the olive oil and sprinkle with ¼ tsp. salt and pepper to taste. (Take care when adding salt, as the olives are very salty.) Roast the vegetables, turning them once or twice, until golden and tender, about 50 minutes. If using dried rosemary, sprinkle it over the vegetables halfway through the roasting time. When the vegetables are ready, sprinkle them with the olives and with the fresh rosemary, if using, and roast for 5 minutes longer. Transfer the vegetables to a warmed bowl and serve at once.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Asparagus with Parmesan Crust

Asparagus with Parmesan Crust

1 07e4cd7e97d9244354324c8bf44853a3pound thin asparagus spears
1 T. extra-virgin olive oil
1 ounce shaved Parmesan cheese
Freshly ground black pepper to taste
1/4 C. balsamic vinegar, or to taste

Preheat oven to 450 degrees F (230 degrees C). Place asparagus on a baking sheet. Drizzle with olive oil, and toss to coat. Arrange asparagus spears in a single layer. Spread Parmesan cheese over asparagus, and season with freshly ground black pepper. Bake 12 to 15 minutes in the preheated oven, until cheese is melted and asparagus is tender but crisp. Serve immediately on warm plates, sprinkling with balsamic vinegar to taste.

Baked Gnocchi with Sage and Cheese Sauce

Baked Gnocchi with Sage and Cheese Sauce

gnocchi

2 pounds Yukon gold potatoes, cut into large pieces

1 1/2 cups all purpose flour

2 teaspoons salt

–

4 tablespoons unsalted butter

4 tablespoons flour

2 cups chicken stock (recipe) or vegetable stock (recipe), warmed

1 cup Fontina cheese, grated

1 cup Parmesan cheese, grated

6 fresh sage leaves, finely chopped

Small pinch fresh nutmeg

Preheat oven to 350 degrees F. Fill a large saucepan with water. Add the potatoes and 1 teaspoon of salt and bring to a boil. Boil the potatoes until they are very soft. Drain and set run through a food mill, or ricer for nice smooth potato. Put the potatoes in the fridge until they are cool, this will help keep them fluffy. Prepare 2 sheet pans by dusting them with flour, set aside. On a clean work surface mix together the potato and the flour and knead for about 4-5 minutes until the dough is soft and smooth. Only add enough flour so the dough comes together and is not tacky. Cut the dough into 4 equal parts. Roll one 1 quarter of the dough into a 3/4 inch log. Cut the log into 3/4 inch pieces. Roll the pieces over a gnocchi board or the back of a fork to create ridges onto the floured sheet pan in a single layer. Repeat with the rest of the dough. Let the rolled gnocchi dry out for about 1 hour before cooking. Bring a large saucepan of water to a boil. Once the water is boiling, turn the heat to a gently boil, so you don’t break up the gnocchi. Add the gnocchi and boil for about 3 minutes, or until they rise to the top.

For the cheese sauce (while the gnocchi is cooking)

In a medium saucepan over medium heat, melt butter. Whisk in the flour and whisk until flour turns golden brown, about 3 minutes. Add the warm stock and continue to whisk until it thickens, about 3 minutes. Add the fontina and parmesan cheese and stir with a spoon until melted. Stir in the chopped sage. Stir in the cooked gnocchi and transfer to a casserole or baking dish. Bake for 15-20 minutes or until the top is golden brown and bubbly.

 

Herb-Baked Chicken Breasts with Red Onions & Potatoes

Herb-Baked Chicken Breasts with Red Onions & Potatoes

3 T. olive oil

2 garlic cloves, minced

1 T. minced fresh rosemary leaves or 11/2 tsp. dried

¼ C. minced fresh flat-leaf parsley

1 dried red chili pepper, crumbled

4 large (11/2 lb.) Yukon Gold or red-skinned potatoes

2 whole chicken breasts, with skin, split

Kosher salt and freshly ground black pepper

1 large (1-lb.) red onion, cut into thin wedges

3 T. balsamic vinegar

 

Pre-heat oven to 375 degrees.  Pour 1 T. oil into an ovenproof casserole that will hold chicken breasts in a single layer without crowding. Thoroughly coat sides and bottom of casserole with oil. In a small dish, combine garlic, rosemary, parsley and chili pepper; set aside.  Cut potatoes lengthwise into thick slices; arrange over bottom of casserole. Season undersides of chicken breasts with salt and pepper. Loosen skin and push some of the herb mixture between skin and flesh of each breast. Place breasts, skin side up, over potatoes. Tuck onion wedges around and between chicken pieces. Sprinkle chicken with vinegar; season generously with salt and pepper. Drizzle on remaining oil.  Bake chicken, basting often, until browned and cooked through and potatoes are done, about 1 hour and 10 minutes.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Savory Roasted Butternut Squash

Savory Roasted Butternut Squash

pic4rlOc21 1/2 pounds peeled, seeded, and cubed butternut squash (many grocery stores have 12-ounce packages of fresh, ready-to-cook butternut squash in the produce aisles)
1 T. extra-virgin olive oil
1 tsp. kosher salt
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. ground cumin
2 pinches cayenne pepper (more if you’d like it spicier)
1/4 tsp. dried parsley

Preheat oven to 450 degrees and line a baking sheet with aluminum foil. Set aside. In a small bowl, whisk together the olive oil and the spices. Place the squash on the prepared baking sheet and then drizzle with the olive oil mixture. Use your hands to toss to combine. Spread the squash evenly on the baking sheet and bake until desired doneness is reached–if you like it tender and squash-y, 25-30 minutes should do it. If you prefer a deeper flavor and a some pieces with crispier, edges, bake for 35-40 minutes, tossing with a spatula about halfway through. Serve immediately.

Yield: 6 servings
Calories: 65
Fat: 2.4g
Fiber: 3.3g

Lemon Soufflé Pancakes with Raspberry Syrup

Lemon Soufflé Pancakes with Raspberry Syrup

lemonpancake1 C. plus 2 T. Flour

3 T. sugar

1 1/2 tsp. Baking powder

1/2 tsp. salt

1/4 tsp. ground Nutmeg

Grated zest of 5 lemons

3/4 C. ricotta cheese

6 T. buttermilk

6 T. unsalted butter, melted and kept warm

2 T. fresh lemon juice

3/4 tsp. Vanilla

3eggs, separated

1 1/2 C. corn syrup

1 1/2 C. raspberries

1 1/2 T. fresh lemon juice

Nonstick cooking spray

Confectioners’ Sugar

Fresh mint sprigs

In a large bowl, stir together the flour, 1 T. of the granulated sugar, the baking powder, salt, nutmeg and lemon zest. In a small bowl, combine the ricotta cheese, buttermilk, melted butter, lemon juice, vanilla extract and egg yolks and whisk until smooth. Add the yolk mixture to the flour mixture and whisk together until smooth. The batter will be quite dense. In a bowl, using a mixer set on medium speed, beat the egg whites until soft peaks form. Sprinkle in the remaining 2 T. sugar and continue beating until stiff peaks form. Using a rubber spatula, carefully fold about one-fourth of the egg whites into the batter, then fold in the remaining egg whites. Do not attempt to make the batter completely uniform; a few streaks of egg white are fine. Cover and refrigerate for up to 1 hour. To make the raspberry syrup, in a small saucepan over medium heat, combine the corn syrup, raspberries and lemon juice. Bring slowly to a boil. Reduce the heat to low and continue to cook at a bare simmer until a light, crimson-colored syrup forms, about 20 minutes. Remove from the heat and immediately strain through a fine-mesh sieve into a bowl, pressing on the berry pulp with the back of a spoon to extract as much liquid as possible. Cover to keep warm. Lightly coat a griddle or a large nonstick frying pan with nonstick cooking spray, then preheat over medium heat for 2-3 minutes. For each pancake, spoon about 3/4 C. (6 fl oz/180 ml) of the batter into the pan, to form rough cakes about 5 inches (13 cm) in diameter. Do not crowd the pan. Cook until large bubbles form on top, 3-4 minutes. Using a spatula, turn over the cakes carefully and continue to cook until golden on the second side, 3-4 minutes longer. Remove from the pan and keep warm while you cook the rest of the pancakes. Divide the pancakes among warmed individual plates and top with the raspberry syrup. Sprinkle with the confectioners’ sugar and garnish with mint sprigs.

Corn Cakes with Tomato Avocado Relish

Corn Cakes with Tomato Avocado Relish

corn cakes3 large ears of corn, shucked
1 cup all-purpose flour
½ cup cornmeal
¼ cup red onion, finely diced
¼ cup thinly sliced fresh basil
1 tsp. baking powder
½ tsp. baking soda
Coarse salt and freshly ground pepper
2 large eggs, lightly beaten
2 tbsp. buttermilk
2 tbsp. unsalted butter, melted
Canola or vegetable oil, for frying
For the relish:
1 large tomato, cored and chopped
1 scallion, minced
1 tbsp. minced fresh basil
1 clove garlic, minced
Juice of half a lime
1½ tsp. olive oil
1½ tsp. white wine vinegar
Coarse salt and freshly ground pepper
1 ripe avocado, pitted and diced
Ranch dressing, for serving (optional)

Cut the corn kernels off of the cobs and place in a large bowl. Place 2 cups of the corn kernels in the food processor and pulse several times, until the corn is slightly pureed but still chunky. Scrape the mixture into the bowl with the remaining corn kernels. Add the flour, cornmeal, onion, basil, baking powder, and baking soda to the bowl. Season with salt and pepper to taste. Stir to mix well. Add the eggs, buttermilk, and butter, and stir just to combine.
To make the salsa, combine all of the ingredients except the avocado in a medium bowl and mix well to combine. Cover and refrigerate until ready to serve, up to 2 days. Just before serving, mix in the avocado. Place a large skillet over medium heat. Add just enough oil to barely cover the bottom of the pan and heat until sizzling hot. Scoop the batter into the skillet a heaping tablespoon at a time, cooking the cakes in batches of 4 or 5 so that they are not touching. Fry 1-2 minutes per side, until golden brown. Transfer the cooked cakes to a wire rack and repeat with the remaining batter. Serve immediately topped with the relish and drizzled with ranch dressing, if desired.

Spiced Chicken Leg Quarters with Brown Sugar & Rosemary

Spiced Chicken Leg Quarters with Brown Sugar & Rosemary

spicedchicken4 chicken leg quarters
2 cups brown sugar
1/2 cup Dijon
1 Tablespoon Sage
1 Tablespoon Rosemary (+ more for garnish)
1 Tablespoon Thyme
1 Tablespoon Coriander
salt and pepper

Preheat oven to 400 degrees. Line a baking sheet with foil and spray with non-stick cooking spray. In a large bowl, combine brown sugar, Dijon, sage, rosemary, thyme, coriander, and a dash of salt and pepper. Take a chicken quarter and place it into the bowl and covering the quarter with the brown sugar-Dijon mixture. Once covered, place quarter on baking sheet. Repeat with remaining quarters. Bake for about 30 to 40 minutes or until cooked through and golden. Remove from oven, let it cool slightly. Plate the quarters family style and garnish with rosemary!

Savory Crescent Chicken

Savory Crescent Chicken

chickencrescent21 (3 ounce) package cream cheese, softened
1 T. butter, softened
2 C. cubed, cooked chicken meat
1 T. minced onion
1/4 tsp. salt
1/8 tsp. ground black pepper
2 T. milk
1 T. chopped pimento peppers
1 (8 ounce) package refrigerated crescent rolls
1 T. butter, melted
3/4 C. crushed croutons

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, beat cream cheese and 1 T. melted butter or margarine until smooth. Add the chicken, onion, salt, pepper, milk and pimento. Mix well. Separate crescent dough into four rectangles. Firmly press perforations to seal. Spoon 1/2 C. of the chicken mixture onto the center of each rectangle. Pull 4 corners of dough to center of chicken mixture and twist firmly. Pinch edges to seal. Place sandwiches on an ungreased cookie sheet. Brush tops of sandwiches with 1 T. of melted butter or margarine; sprinkle with crushed croutons. Bake in preheated oven for 25 to 30 minutes or until golden brown.

Onion & Gouda Tart with Sun-Dried Tomatoes

Onion & Gouda Tart with Sun-Dried Tomatoes

Pastry for Tart Shell

1 Egg White, lightly Beaten

2 T. Butter

1 1/2 lb. Yellow Onion, thinly sliced

1 T. minced Tarragon

1 tsp. minced Thyme

4 Sun-Dried Tomatoes, softened in boiling water, drained and minced

4 large Eggs, beaten

1 Egg Yolk, beaten

1 1/2 C. Milk

1 C. Heavy Cream

1/2 tsp. Pepper

1/4 tsp. Nutmeg

6oz. aged Gouda, shredded (about 1 1/2 C.)

2 T. Dry Bread Crumbs

2 T. Parmesan Cheese

 

Prepare tart shell by fitting to pan and baking.  When cool, lightly brush shell with beaten egg white to seal bottom and prevent it from getting soggy.  Preheat oven to 400.  In nonstick skillet, melt butter over low heat.  Add onions and herbs and cook until tender, about 10 minutes.  Stir in tomatoes and cook 2 minutes more.  Scoop into strainer and drain until ready to use.  In mixing bowl combine eggs, yolk, milk, cream, pepper and nutmeg.  Stir in gouda.  Spread onions over bottom of tart shell.  Pour in egg mixture.  Sprinkle with bread crumbs and grated parmesan.  Bake for 30 to 40 minutes, until top is lightly browned and filling is set.  Let cool on a rack for a few minutes before serving.  Serve hot.

 

 

Yield:

Calories:

Fat:

Fiber:

 

French Beef Stew

French Beef Stew

20910281 1/2 pounds cubed beef stew meat
1/4 C. all-purpose flour
2 T. vegetable oil
2 (14.5 ounce) cans Italian-style diced tomatoes
1 (14 ounce) can beef broth
4 carrots, chopped
2 potatoes, peeled and chopped
3/4 tsp. dried thyme
2 T. Dijon-style prepared mustard
Salt and pepper to taste

Combine meat and flour in a large plastic food storage bag and toss to coat evenly. In a 6 quart saucepan brown meat in hot vegetable oil. Season with salt and pepper, if desired. Add diced tomatoes, beef broth, carrots, potatoes and thyme. Bring to boil; reduce heat to medium-low, cover; and simmer for 1 hour or until beef is tender. Blend in mustard and serve.

Bacon, Spinach & Tomato Scrambled Eggs

Bacon, Spinach & Tomato Scrambled Eggs

4 eggs

2 egg whites

1/2 tsp. salt-free seasoning blend

1 tsp. olive oil

2 slices (2 ounces) canadian bacon, cubed

1 C. packed baby spinach leaves, chopped

1/2 C. grape or cherry tomatoes, chopped

ground black pepper

 

In a bowl, combine the eggs, egg whites, and seasoning blend. Beat with a fork until smooth. Heat the oil in a nonstick skillet over medium heat. Add the bacon, spinach, and tomatoes. Cook, stirring, for about 2 minutes, or until the spinach is wilted. Add the egg mixture. Cook, stirring, for about 2 minutes, or until the eggs are set. Season with pepper, if desired.

 

Yield: 4 servings

Calories: 120

Fat: 7g

Fiber: 0g

 

 

Skillet Cornbread Pudding with Ham & Pepper Jack

Skillet Cornbread Pudding with Ham & Pepper Jack

skillet_cornbread_jpg_rend_sni12col_landscape2 T. unsalted butter
1 1/2 C cooked corn, thawed frozen or fresh
1 bunch scallions (white and green parts, sliced
1 6oz chunk Black Forest ham, diced (about 1 1/4 cups)
1 clove garlic, chopped
1/2 tsp chili powder
3 large eggs
2 C half-and-half
4oz pepper Jack cheese, diced
1/4 C chopped fresh basil
1 tsp kosher salt
Fresh ground black pepper
1 C packaged cornbread stuffing cubes
Pinch sugar

Preheat oven to 350. Melt the butter in a 10″ cast-iron skillet over medium heat. Add the corn, scallions, ham, garlic, and chili powder. Cook, stirring occasionally until the scallions are soft, about 3 minutes. Meanwhile, lightly beat the eggs in a large bowl and stir in the half-and-half, cheese, basil, salt and pepper to taste. Pull the skillet from the heat. Stir the cornbread stuffing and sugar into the skillet. Pour the egg mixture over and stir gently to distribute all the ingredients evenly. Transfer the skillet to the oven and bake until lightly puffed and golden, about 30 minutes. Serve warm.

Cheesy Spinach Salad with Citrus Honey Dressing

Cheesy Spinach Salad with Citrus Honey Dressing

1 C. orange segments

1/2 C. thin cucumber slices

5 C. torn fresh spinach

1 T. chopped fresh mint

1 C. (4 oz.) Healthy Choice Fat Free Mozzarella Shreds

Citrus Honey Dressing

2 T. orange juice

1 T. water

2 tsp. cider vinegar

2 tsp. honey

1 T. vegetable oil

dash pepper

 

Combine dressing ingredients; mix well.  Marinate oranges and cucumbers in dressing at least 30 minutes.  Mix spinach, mint and cheese in a separate container; chill.  Toss marinated oranges and cucumbers with spinach-cheese mixture just before serving.

 

Yield:

Calories:

Fat:

Fiber:

 

Pretzel Breadsticks

Pretzel Breadsticks

IMG_60371 1/2 cups warm water
2 1/2 tablespoons yeast
1 tablespoon sugar
3-5 cups flour
1/3 cup sugar
2 teaspoons salt
1 tablespoon butter, melted

Mix together warm water, yeast and tablespoon of sugar in bowl and let sit for about 10 minutes or until it blooms. Combine 3 1/2 cups flour, sugar, salt and melted butter together with the yeast mixture in a stand mixer with a dough hook. Mix for about 5 minutes or until the dough comes together and pulls off the hook, adding more flour if necessary. Place dough in a large lightly oiled bowl, cover and let rise until doubled in size, about an hour. Heat oven to 400 degrees. When dough is ready, boil 4 cups of water with 1/2 cup baking soda. Break dough into 1- 1 1/2 oz portions and roll into small breadsticks. Dip each breadstick in the boiling water using a slotted spoon or spatula for no more than 30 seconds. Place drained breadstick on sheet pans lined with parchment paper or silicone liners. .Bake for 9-11 minutes until golden. Brush with melted butter as they come out of the oven. .Try one while they’re still warm because that’s how they’re best!

Notes: These are very easily adapted to make rolls or buns. We’ve made smaller rolls, like slider buns, using the same amount of dough and rolling them into balls and dipping and baking in the same manner.

Rosemary Hazelnut Cheese Shortbread Crackers

Rosemary Hazelnut Cheese Shortbread Crackers

1/2 cup (1 stick) unsalted butter, softened to room temperature

8 ounces grated cheese (I used a mix of sharp cheddar, aged gouda, and a wee bit of Romano)

1 tablespoon minced fresh rosemary leaves

1 teaspoon coarse salt (or less, if your cheese is particularly salty)

1 cup all-purpose flour

scant 1/2 cup chopped hazelnuts

 cracker pile

In a large bowl or a stand mixer, beat together the butter, cheese and rosemary until well combined (using a paddle attachment or a wooden spoon). Add the salt and flour, mix well, then add the nuts. Mix until it comes together into a smooth dough (you can sprinkle in a bit of water if needed — mine didn’t).  Roll the dough into two logs (of the diameter you favor for crackers — I went with ~ 1 1/2-inch), and wrap in parchment or plastic. Chill in the refrigerator until firm, at least one hour (and overnight is fine too, if it works better).  When you’re ready to bake, preheat your oven to 325° Fahrenheit. Line two baking sheets with parchment, or grease them well. With a sharp knife, slice into thin rounds (~1/4-inch), and place on the cookie sheet with a bit of space between (they shouldn’t spread that much). Bake until lightly golden on the edges, ~15-20 minutes. Transfer to a rack to cool fully, then store in an airtight container until party time.