Kristen's Recipes – Page 126 – (Sometimes) Healthy Recipes

Mushroom Pate Filled Puff Pastry Stars

January 22, 2014 Kristen

1 pkg. puff pastry, frozen
mushroom-almond pate (recipe below)

Thaw the puff pastry. Make the mushroom-almond pate. (recipe below) Using a large star shaped cookie cutter, cut out star shapes. You will need 2 for each filled star. Oil a cookie sheet or use baking paper to keep the stars from sticking to the cookie sheet. Preheat the oven to the temperature indicated on the package (220 C). Place a star on the cookie sheet and using a spoon, place a spoonful of the mushroom pate in the center. Take a 2nd star, put some water along the inside edges of the star and lay it carefully over the star with the mushroom pate. Gently line up each of the points of the star to match, they will swell and close as they bake. Do this procedure for the rest of the dough. With the left over pieces of dough, you can put them together and roll out the dough again to cut more and thus use all of the dough. Bake the stars for 15-20 minutes or until golden.

Mushroom-Almond Pate

1 cup almonds, ground
50 grams margarine
200 grams mushrooms, chopped
1/2 T. salt
1/2 tsp. thyme
1/8 tbs. white pepper
1/2 cup water

Melt the margarine, add the herbs and olive oil and sautÃ© the mushrooms. Add the water and allow the mixture to season and cook off a bit. When the liquid is about halved, remove from the heat add the ground almonds and puree to a fine pate.

O’ Shroom’s Tangy Chicken

January 22, 2014 Kristen

Boneless Skinless chicken breasts or Pork tenderloin cut into 3/4-inch slices

1 heaping tsp. mixed pepper blend

Sea salt to taste

1 T. olive oil

1 C. low sodium chicken broth

2 T. flour

2 T. balsamic vinegar

1 rosemary sprig, leaves removed and crushed

1 small onion, thinly sliced

1 8-oz. package sliced mushrooms

Cut chicken breasts in half, place in large baggie and flatten with meat mallet to 1/2-inch thick. Sprinkle both sides with mixed pepper blend and salt and press into chicken. Heat oil in skillet over medium high heat. Add chicken and cook, turning once, until no longer pink and juices run clear. Add onions to skillet. Combine broth and flour and mix until smooth. Add mixture to the skillet, stirring around chicken. Add balsamic vinegar and rosemary. Bring to a boil, reduce heat, cover and simmer for 3 minutes. Add mushrooms, stir, cover and cook for 3 minutes, or until mushrooms are tender.

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Baked Polenta with Mushrooms

January 22, 2014 Kristen

4 1/2 cups water

1 1/2 teaspoons salt

1 1/2 cups coarse or medium cornmeal

3 tablespoons olive oil

3/4 teaspoon dried sage

7 tablespoons grated Parmesan

2 tablespoons butter

1 1/2 pounds mushrooms, sliced thin

1/4 teaspoon fresh-ground black pepper

6 ounces fontina, grated (about 1 1/2 cups)

Heat the oven to 350Â°. In a medium saucepan, bring the water and 1 teaspoon of the salt to a boil. Add the cornmeal in a slow stream, whisking. Whisk in 1 tablespoon of the oil and 1/4 teaspoon of the sage. Reduce the heat and simmer, stirring frequently with a wooden spoon, until very thick, about 20 minutes. Stir in 3 tablespoons of the Parmesan.Â Â Â Meanwhile, butter an 8-by-12-inch baking dish. In a large frying pan, melt 1 tablespoon of the butter with 1 tablespoon of the oil over moderately high heat. Add half the mushrooms, 1/4 teaspoon each of the salt and sage, and 1/8 teaspoon of the pepper. Cook, stirring frequently, until the mushrooms are golden, about 5 minutes. Remove. Repeat with the remaining mushrooms, 1 tablespoon each butter and oil, 1/4 teaspoon each salt and sage, and 1/8 teaspoon pepper.Â Â Â Pour half the polenta into the baking dish and spread in an even layer. Top with half the mushrooms, followed by half of the fontina and 2 tablespoons of the Parmesan. Repeat with the remaining polenta, mushrooms, fontina, and Parmesan. Bake until the cheese is bubbling, about 15 minutes.

Baby Greens with Pomegranate Vinaigrette and Caramelized Onions

January 21, 2014 Kristen

3 pomegranates

1 C. chicken stock

1/3 C. balsamic vinegar

1 T. dijon mustard

1 T. shallots

1/2 C. olive oil

1/2 C. salad oil

2 T. fresh basil and chervil, chopped

1 large onion, julienned, caramelized

8 ounces baby greens

8 ounces goat cheese

16 cherry tomatoes, cut in half

Edible flowers for garnish

Salt and pepper to taste

The day before serving, remove seeds from pomegranate and reserve 1/3 C. To make coulis, place seeds in blender or food processor with chicken stock; pulse to break up seeds. Put mixture into saucepan and reduce by half. Pass through a fine strainer and cool. Place coulis in blender or food processor. Add vinegar, mustard, shallots, and salt and pepper. Slowly add in oils; you may need to thin with chicken stock or water. Add basil and chervil. Taste the next day and adjust for consistency. SautÃ© onion slowly until brown and sugar has developed. This can also be done the day before. Place washed greens in bowl and add dressing to coat. Divide greens onto 4 plates. Top with onions, goat cheese, tomatoes, reserved seeds, and edible flowers.

Thai Style Grilled Chicken Thighs

January 21, 2014 Kristen

12 chicken thighs
1/3 cup chopped fresh basil
1/3 cup chopped fresh cilantro
1″ piece of ginger, grated
2 cloves garlic, minced or grated
1 serrano pepper, minced (can substitute a jalapeno if you don’t want it as spicy)
1 1/2 tablespoons soy sauce
1 1/2 tablespoons fish sauce
1 1/2 tablespoons olive oil
1 1/2 tablespoons brown sugar
Combine all ingredients except chicken in a large zipper bag and mix thoroughly. Add chicken and allow to marinate at least one hour, overnight if possible. Grill chicken over medium-high heat for approximately 5 to 7 minutes per side depending on the size of the chicken thighs.

Mushroom & Black-Bean Pinwheels

January 20, 2014 Kristen

1/2 package puff pastry

1 tsp. olive oil

10 mushrooms

1/2 can black beans

1/4 C. grated parmesan

1 tsp. cumin

As per the pastry instructions, defrost and roll out the puff pastry. SautÃ© the mushrooms in oil, and as they are finished, sprinkle in the cumin. Drain and rinse the black beans, and smush them with your hands as you add them in. Mix everything together, and spread evenly over the surface of the pastry. Sprinkle the parmesan over evenly as well. Gently roll the pastry into a tube shape. Try not to lose the filling. Cut it into even sections about 1 1/2 to 2 inches thick. Spray a backing sheet with cooking spray (to avoid pastry sticking), and place each roll with a flat side on the sheet. If you have some extra parmesan, you may want to sprinkle a bit on top. Back at 375 F for about 20 – 30 minutes (until golden brown) and then serve.

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Scented Sugars

January 20, 2014 Kristen

Scented sugar adds a subtle perfume and flavor to coffee, fruit desserts, and baked goods. Layer granulated sugar with aromatic edibles like scented geranium leaves, rose petals, orange and lemon peel (first set out for a day to dry), or vanilla beans. Mix small batches, and let them sit for a few days in tightly sealed jars while the scents infuse the sugar. One jar or a trio serves makes an unusual present for whomever you think could use a little sweetness.

Cheesy Leek, Sweet Potato & Cauliflower Puree

January 19, 2014 Kristen

1 T. Butter

Â¼ C. Leeks, washed and sliced

1 Sweet Potato, peeled and cut into chunks

1 C. Boiling Water

Â¾ C. Cauliflower Florets

3 T. Grated Cheddar Cheese

Heat butter in a pan and add leek.Â SautÃ© about 3 minutes until softened.Â Add sweet potato and boiling water and cook for 5 minutes.Â Add cauliflower and continue to cook for 5 minutes.Â Strain vegetables, reserving cooking liquid.Â Blend vegetables together with about 1/3 C. of the cooking liquid and the grated cheddar cheese.

6-9 months

Cheese-Grits Chiles Rellenos with Roasted Tomato Gravy

January 19, 2014 Kristen

1 large tomato or 4 plum tomatoes (about 3/4 pound)

6 medium fresh poblano peppers

1 medium yellow onion, peeled and quartered

2 large cloves garlic, unpeeled

1 T. extra-virgin olive oil

1/2 tsp. salt, plus more to taste

3 C. cooked cheddar cheese grits

Freshly ground black pepper to taste

1/2 C. coarsely grated extra-sharp cheddar cheese

Core the tomato with a sharp paring knife. Arrange the tomato, pepper, onion, and garlic in a 9-x-13-inch roasting pan, with the peppers gathered at one end. Brush all the vegetables with the olive oil and sprinkle them with salt. Slide the pan under the broiler about 3 inches from the flame or heating element, with the peppers nearest you; youâ€™ll be turning them frequently as they roast. Turn the peppers every 3 minutes until their skins are blistered and blackened all over, about 9 minutes total. The onion, garlic, and tomato will be nicely charred as well. Transfer the peppers to a large bowl, transfer the tomato, onion, and garlic to a medium bowl, and let them cool. Set aside the roasting pan. Preheat the oven to 400 degrees F. When the peppers are cool enough to handle, gently massage their skins to remove them and discard. Cut a 3-inch slit down the side of each pepper and gently spoon out the seeds and any whitish, fibrous veins. Fill each pepper with 1/2 C. cheese grits and place in the roasting pan. When the tomato, onion, and garlic have cooled, remove the skins from the tomato and garlic, and discard. Process the tomato, onion, and garlic to a chunky puree in a blender or food processor, about 30 seconds. Season to taste with salt and pepper. Pour the sauce over the peppers. Bake the peppers on the middle rack until the tomato sauce bubbles gently, about 15 minutes. Scatter the cheese on top and place the pan under the broiler about 2 inches from the flame or heating element until the cheese has browned. Serve immediately.

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Avocado Garden Salad

January 19, 2014 Kristen

6 cups torn or cut mixed salad greens
3 medium tomatoes, chopped
5 green onions, chopped
1 small cucumber, peeled and chopped
2 tablespoons lemon juice
1â„3 teaspoon garlic powder
Â½ teaspoon ground black pepper
Â½ teaspoon salt
1 large avocado, peeled

Mix salad greens, tomatoes, onions, and cucumber in a large serving bowl. In a small bowl, mix lemon juice, garlic powder, ground black pepper, and salt. Pour over salad mixture and toss together. Cut avocado in half lengthwise. Remove pit and peel avocado halves. Slice into thin wedges, about 1/8-inch thick. Arrange avocado slices on top of salad and serve immediately
Yield: 6 servings.
Serving Size: 1Â½ cups per serving
Calories: 78
Fat: 5g
Fiber: 4g

Southern Style Macaroni & Cheese

January 19, 2014 Kristen

1 1â„2 tsp. kosher salt, plus more to taste
8 oz. hollow pasta, preferably elbow macaroni
Butter, for greasing
7 oz. extra-sharp cheddar, cut into 1â„2″ cubes (about 1 1â„2 cups), plus 6 oz. grated (about 2 cups)
2 T. plus 1 tsp. flour
1 1â„2 tsp. dry mustard
1â„4 tsp. freshly ground black pepper
1â„4 tsp. freshly grated nutmeg
1â„8 tsp. cayenne pepper
2â„3 cup sour cream
2 eggs, lightly beaten
1 1â„2 cups half-and-half
1 1â„2 cups heavy cream
1â„3 cup grated onion
1 tsp. Worcestershire

Heat oven to 350Â°. Bring a 4-qt. saucepan of salted water to a boil. Add pasta and cook until cooked halfway through, about 3 minutes. Drain pasta and transfer to a greased 9″ x 13″ baking dish. Stir in the cubed cheddar cheese and set aside. Combine 1 1â„2 tsp. salt, flour, mustard, black pepper, nutmeg, and cayenne in a large mixing bowl. Add the sour cream and the eggs and whisk until smooth. Whisk in the half-and-half, heavy cream, onions, and Worcestershire. Pour egg mixture over the reserved pasta mixture and stir to combine. Sprinkle the grated cheese evenly over the surface. Bake until the pasta mixture is set around the edges but still a bit loose in the center, about 30 minutes. Let cool for 10 minutes before serving

Ecuadorian Cheesy Potato Patties

January 18, 2014 Kristen

1 lb. potatoes, peeled, quartered

Â½ tsp. salt

Â¼ cup oil, divided

2 tsp. paprika or annatto seasoning, divided

1/4 cup chopped onion

1 cup KRAFT Shredded Mozzarella Cheese

Peanut Sauce (below)

BRING 2 quarts water to boil in large saucepan. Add potatoes and salt. Cook 20 minutes or until potatoes are tender; drain. Place in large bowl; mash until smooth. HEAT 2 Tbsp. of the oil in medium skillet on medium heat. Add onions and 1 tsp. of the paprika; cook and stir until onions are tender. Stir into the mashed potatoes; cool. Stir in cheese. Shape evenly into 6 (1-inch-thick) patties. MIX remaining 2 Tbsp. oil and 1 tsp. paprika until well blended. Heat large nonstick skillet, griddle or cast iron skillet on medium heat. Brush a little of the oil mixture onto bottom of pan. Add patties; cook 3 minutes or until bottom is crisp and golden brown. Brush tops of patties with remaining oil mixture; turn over. Cook an additional 3 minutes or until crisp and golden brown on both sides. Serve each patty topped with 2 Tbsp. of the Peanut Sauce.

Peanut Sauce

1 cup PLANTERS Dry Roasted Peanuts

1-1/4 cups milk

1 green or red finger pepper, seeded, deveined (optional)

Â¼ cup KRAFT Zesty Italian Dressing

Â½ tsp. paprika

Â½ tsp. ground cumin

ADD peanuts, milk and pepper to blender container; cover. Blend on medium speed until smooth. Pour mixture through strainer.Â Â COMBINE dressing, paprika and cumin in medium saucepan; cook on medium-high heat 1 min. Stir in peanut puree. Bring to boil. Remove from heat. Stir in additional milk if the sauce is too thick.Â SERVE hot.

Charles Dickens Punch

January 18, 2014 Kristen

2 cups water

Â½ cup sugar

2Â T. lemon peel

Â¼ cup borage flowers

2 cups sherry

1 cup brandy

4 cups apple cider

Pour boiling water over the sugar, lemon peel, and borage and let sit for 10 minutes. Strain and add sherry, brandy and cider.

Apple, Sweet Potato and Bacon Turnovers

January 18, 2014 Kristen

1 pound sweet potatoes (approximately 2 medium), peeled and diced
8 strips bacon
2 tablespoons unsalted butter
3 large gala apples
Â½ teaspoon fresh ground nutmeg
1 teaspoon ground cinnamon, divided
1 tablespoon maple syrup
Kosher salt
2 sheets puff pastry
Flour for dusting
1 egg

Boil a large pot of water and cook sweet potatoes until soft, approximately 10 minutes (the smaller the dice, the faster they will cook). Drain and set aside. In a large skillet, cook the bacon over low heat to render out the fat and then turn the heat up to medium and cook for several minutes until crisp but not overdone. Allow the bacon to drain well on a paper towel. Dice the bacon and set aside. Peel, core and coarsely chop the apples. In a dutch oven or heavy bottom saucepan, melt the butter over medium low heat and then add the apples. Toss to coat the apples and then add the nutmeg and Â½ teaspoon cinnamon. Cook the apples, stirring frequently, until they are lightly caramelized and soft but not mushy. Set aside. Mash the sweet potatoes and stir in the maple syrup, Â½ teaspoon cinnamon and a pinch of salt. Set aside. Line 2 baking sheets with parchment paper and preheat the oven to 400 degrees F. Lightly dust a clean surface with flour and roll out one chilled sheet of puff pastry (keep the other sheet in the refrigerator until the last second). You will want to work swiftly with the dough before it becomes too soft. Square off the dough if necessary with a bench scraper or pizza cutter and slice into 6 even squares. Place a small spoonful of the sweet potatoes inside one of the squares. Top with a larger spoonful of apples and a sprinkle of chopped bacon. Make sure to leave some space between the filling and the sides of the dough so that the turnover can be sealed once it’s folded. Repeat this process with all 6 pieces of dough. Fold the dough over from corner to corner into a triangle shape. Use a fork to press the edges together and seal in the filling. Place the turnovers on a baking sheet and place in the refrigerator for at least 15 minutes. Repeat the same process with the second sheet of puff pastry and the remainder of the filling, placing the turnovers onto the second prepared baking sheet (any leftover filling is delicious by itself). Whisk the egg together with a splash of water and a pinch of salt. Remove the baking sheets from the refrigerator and use a small knife to poke 3 holes in the top of each turnover. Use a pastry brush to spread a thin layer of egg wash over each turnover. Bake for 20-25 minutes or until the dough is cooked through and golden brown on top.

Tomato Spinach Salad

January 18, 2014 Kristen

2 cups fresh spinach
2 tomatoes, cut into chunks or wedges
6 small mozzarella balls, cut in half
1/2 tablespoon olive oil
2 tablespoons honey
1 tablespoon balsamic vinegar

In a salad bowl, combine spinach, tomatoes, and mozzarella balls. In a small bowl, combine olive oil, honey, and balsamic vinegar. Drizzle dressing over salad and serve.

Apple Cookies in a Jar

January 17, 2014 Kristen

8 oz. almond paste {marzipan}

1 cup of butter, softened

1/4 cup granulated sugar

1/4 cup confectionerâ€™s sugar

1 egg

2 tsp vanilla

2 tsp almond emulsion or extract

2 1/2 cups all-purpose flour

1/4 tsp salt

Americolor tulip red gel color

Whole cloves

Soften the almond paste in the microwave. About 20 seconds should do. Combine the butter and almond paste and beat until well combined. Add both sugars and beat until fluffy. Add the egg and vanilla and enough of the gel paste to tint the mixture red. Finally sift together the flour and salt and add it to the creamed mixture, mixing until a soft dough forms. If the dough is not dark enough, add more coloring. Â At this point, use a small cookie scoop {1 1/2 teaspoon size} to make little balls. Drop them onto a parchment-lined cookie sheet. Use your thumb to make a light impression on top of the cookie, and then insert a clove as the stem. Â Chill for one hour. Â After chilling, bake at 350 degrees for 10-12 minutes.

I used a #66 leaf tip from Wilton and stiff-ish green RI to add tiny little leaves.

Golden Raisin Bread

January 17, 2014 Kristen

1 package yeast

2 C. bread flour

1 C. whole wheat flour

1/4 C. wheat germ

1/4 C. brown sugar

1 tsp. salt

2 T. butter, soft

3/4 C. golden raisins

1/4 tsp. ground ginger

1/2 tsp. cinnamon

1 1/2 C. warm water

Put all the ingredients in the pan in the order recommended by manufacturer, select white bread and push start.

Tortellini Salad

January 17, 2014 Kristen

1 (20-ounce) package refrigerated cheese tortellini

1 cup fresh mozzarella, cubed

1 cup pepperoni, chopped

1 cup cherry tomatoes cut in half

1/3 cup fresh basil, chopped

2/3 cup Caesar salad dressing

Salt and pepper to taste

Cook tortellini according to package directions; drain and rinse with cold water and drain again. Transfer cooked tortellini to a large bowl and add remaining ingredients. Toss well. Refrigerate at least 1 hour before serving.

Coconut Crunch Chicken Strips with Creamy Honey-Mango Dipping Sauce

January 17, 2014 Kristen

Vegetable oil for frying
2 chicken breasts (skinless and boneless), sliced length-wise into 4 strips, then those strips sliced length-wise in half, making a total of 8 strips per breast
Pinch curry powder
Salt
Pepper
Pinch cayenne pepper
Â½ cup flour
2 eggs
2 cups sweetened, shredded coconut
1 tablespoon chives, finely minced

Creamy, Honey-Mango Dipping Sauce (recipe below)

Begin by filling a medium-sized pot about half-way with the vegetable oil (roughly 6-8 cups), and bring the temperature of the oil slowly up to 350Â° while you prepare the strips. Place the chicken strips into a bowl, and add the pinch of curry powder, a couple of pinches of salt and pepper, and a pinch or two of cayenne pepper, to the strips; toss the strips to coat them in the seasoning, and set them aside for a moment. Set up your â€œcoatingâ€ station by putting the flour, along with another couple of pinches of salt, pepper and cayenne pepper, into a medium-sized bowl and blending to combine; put the eggs into another medium-sized bowl and beat them, and put the sweetened shredded coconut into another medium-sized bowl; to coat the chicken strips, dredge one strip at a time into the seasoned flour and coat it well; next, dip it into the beaten eggs, and then into the shredded coconut; press the strips into the coconut very well to coat them thoroughly, and place the coated strips onto a plate to hold until all strips have been coated. To fry the strips, work in batches by adding about 4-5 strips into the hot oil, and allow them to fry for about 1 Â½ â€“ 2 minutes, moving them very gently with tongs every now and then, until they are a deep, golden color; remove from oil and place onto a paper towel-lined platter to drain, and sprinkle each batch with a pinch of salt and pepper while they’re still hot; repeat the process until all strips have been fried. Serve the strips hot, garnished with a sprinkle of the minced chives and a side of the Creamy, Honey-Mango Dipping Sauce.

Creamy Honey-Mango Dipping Sauce ingredients:

Â½ cup mayonnaise
Â½ cup frozen mango chunks, thawed
2 tablespoons fresh cilantro leaves
1 tablespoon honey
Pinch (small) curry powder
3-4 drops Sriracha sauce (add more if you like it a bit more spicy)
Â½ teaspoon fresh lemon juice

Add all ingredients into the bowl of a food processor, and process until completely combined and well-blended; serve immediately, or cover with plastic wrap and store in the fridge for a couple of days.

Edamame Salad

January 16, 2014 Kristen

1 bag (16 ounces) frozen shelled edamame (green soybeans)
1/4 cup seasoned rice vinegar
1 tablespoon vegetable oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 bunch radishes (8 ounces), cut in half and thinly sliced
1 cup loosely packed chopped fresh cilantro leaves

Toss the edamame, vinegar, oil, salt, pepper, radishes, and cilantro together in a large bowl.Â Serve chilled or at room temperature.

Apple Cider Caramels

January 16, 2014 Kristen

2 cup high-quality apple cider
1 cup heavy cream or whipping cream, divided
1 tsp. ground cinnamon
Pinch nutmeg
1/4 tsp. allspice
1 1/2 cup sugar
1/3 cup light corn syrup
1/2 cup real butter, cubed

Pour cider into a medium saucepan and boil on high for about 20 minutes or until the cider is reduced to 1/3 c. Keep an eye on it…it might try to run away. Set aside to cool. Line an 8″ square pan with parchment paper, making sure to leave about 1″ hanging over the edges for easy removal. Coat with a bit of vegetable oil and set aside. Â In a small bowl, combine 2/3 c. cream, cinnamon, nutmeg, allspice, and reduced apple cider. Set aside. In a large, heavy saucepan, combine the sugar, 1/3 c. whipping cream + enough water to reach the 1/2 c. line on the measuring cup, and corn syrup. Cook over low heat until the sugar dissolves. Insert the candy thermometer and simmer until the syrup reaches 234 degrees. Remove from heat and slowly whisk in the cream mixture. Add the cubed butter and stir until the cream and butter are fully incorporated. Return the pan to heat and re-insert the candy thermometer. Cook over low heat, stirring frequently, until the temperature reaches 248 degrees. Remove from heat and pour the caramel into the prepared pan. Let the mixture cool completely at room temperature or in the refrigerator. I covered the top of the pan loosely with saran wrap and left it out overnight. You could cut the caramels into 1/2″ squares and wrap each caramel in wax paper, but I’m lazy so I cut the caramel into 1/2″ logs, which meant that I had exponentially fewer pieces to individually wrap. Store in an airtight container or in the refrigerator for up to 2 weeks, but I can guarantee that they won’t last that long. These things are delicious!

Fall Off the Bone BBQ Ribs

January 16, 2014 Kristen

1 (2-3 lb.) rack of ribs (I use pork loin ribs)
3 1/2 cups pineapple juice (reserving 1/4 cup for later)
1 1/2 cups brown sugar
1 (16 oz.) bottle BBQ sauce

Spray the slow cooker with non-stick cooking spray (or use a slow cooker liner to make clean up a breeze!). Take your slab of ribs (make sure that they are defrosted) and cut into individual slabs (about 2-3 ribs each). Throw the ribs into the slow cooker. Mix the pineapple juice and brown sugar together and pour over the ribs. Put the lid back on the slow cooker and cook on HIGH for 7-8 hours or LOW for 10-12 hours. After they are done in the slow cooker, use tongs to gently pull them out (they will literally fall apart when you touch them). Turn the grill on medium heat. While the grill is warming up, mix together the bottle of BBQ sauce and the 1/4 cup of pineapple juice you saved from earlier. Place the ribs gently on the grill and brush with BBQ sauce. Turn the ribs twice, slathering with more sauce each time (you canâ€™t have enough sauce!); they will take about 10-15 minutes to glaze over (as soon as that sauce starts to turn sticky, you know they are done!). Serve immediately and enjoy

Homemade Ranch Dressing: Dry Mix Recipe

January 16, 2014 Kristen

1/2 C. powdered Buttermilk
3 T. dried Parsley
1 T. dried Dill Weed
Â½ T. dried Thyme
1 T. Onion Powder
1 T. Salt (celery salt)
1 1/2 tsp. Garlic Powder
3/4 tsp. Pepper
Optional: Â¼ tsp. Accent (MSG)

Combine in a food processor and blend into a powdery consistency. Store in a container of choice.

To make ranch dressing: Combine 1 T. mix with 1 C. mayonnaise and 1/2 C. milk. Mix with wire whisk. Store in refrigerator until ready to use.

To make a ranch dip: Combine 2 T. mix with 1 C. sour cream. Mix with wire whisk. Store in refrigerator until ready to use.

Herb and Citrus Oven Roasted Chicken

January 15, 2014 Kristen

1/4 cup olive oil

4 cloves of garlic, minced

2 tablespoons sugar

2 whole lemons, one juiced and one sliced

2 whole oranges, one juiced and one sliced

1 tablespoon Italian seasoning

1/2 teaspoon paprika

1 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

Kosher salt and freshly ground pepper, to taste

10-12 pieces (about 4 1/2 lbs.) bone-in chicken parts (thighs and legs are best), pat dry

1 medium onion (any kind), thinly sliced

1 teaspoon dried thyme, or fresh chopped

1 tablespoon dried rosemary, or fresh chopped

Chopped fresh herbs (rosemary, thyme, parsley), for garnish, optional

Preheat oven to 400 degrees F. In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper. Place chicken in a rimmed 13-in. x 9-in. baking dish. Place parts skin side up and spread them out evenly in the pan. Pour olive oil mixture all over chicken, turning pieces to coat all sides. (If you marinated the chicken in this mixture, still add it all in). Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper. Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Remove parts to a serving platter and garnish with additional chopped fresh herbs, if desired.

Just 30-40 minutes is all that’s needed to bake this recipe with chicken breasts in place of chicken parts. For best results, chicken can be marinated in a plastic container or bag for several hours or overnight in the olive oil mixture.

Brown Sugar Oatmeal Pancakes

January 15, 2014 Kristen

1/2 C. wheat flour

1/2 C. all-purpose flour

1/2 tsp. salt

1/2 tsp. baking soda

1/3 C. packed brown sugar

1 large egg

1 C. buttermilk

1 T. canola oil

1/2 C. quick cooking oats

In a large bowl, mix together the flours, brown sugar, salt and baking soda. In a small bowl, beat the egg with the buttermilk and oil. Add to dry ingredients. Mix well. Add oats and mix. Add more milk if batter is too thick. Dollop batter onto hot, lightly greased griddle in 1/4 amounts per pancake.Â Cook until edges are dry and middles bubble. Flip and cook other side until golden brown.

Yield:

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Estofado de Almendras (Oaxacan Almond and Chicken Stew)

January 15, 2014 Kristen

2 ea. Chicken, whole, cut into serving pieces, rinsed and pat dry
7 T. Olive oil
1 lb. Roma tomatoes
1/2 cup Black raisins
1 cup Almonds, slivered
3 Garlic cloves, peeled
1 White onion, sliced
1 Plantain, ripe, peeled and sliced
3oz. Bread, brioche
1 Canela, Mexican cinnamon stick,
2 Cloves, whole
4 Black peppercorns, whole
20 Manzanilla olives
Salt to taste
Ground black pepper to taste

Â¼ C. Almonds, whole, skin removed
Â½ Raisins, black
1/3 Chiles JalapeÃ±os en Escabeche, strips

Heat 3 tablespoons of olive oil in a Dutch oven and sautÃ© the chicken until golden brown on all sides. Remove and set aside. Reserve the fat in the pan for later use. Place the tomatoes in a medium pan, barely cover with water, and bring to a boil and cook until soft. Do not let them burst open. In a large skillet, heat 3 tablespoons of olive oil and fry the following ingredients separately: onion, garlic, raisins, slivered almonds, plantain, bread, cinnamon, cloves, and black peppercorns. PurÃ©e the tomatoes and fried ingredients in a blender. Add a generous amount of water to form a smooth, thin textured purÃ©e. Fry the sauce in the reserved fat, about 10 minutes. Add the chicken pieces and the olives. Simmer until the sauce thickens, about 45 minutes. Season to taste with salt and black pepper. Heat the remaining tablespoon of olive oil in a small skillet and sautÃ© the whole almonds and raisins until the almonds turn golden brown and the raisins plump. Garnish the estofado with the whole almonds, raisins, and the chiles jalapeÃ±os en escabeche.

One Pot Wonder Thai Peanut Pasta

January 14, 2014 Kristen

12 ounces linguine
4 cups vegetable broth
1/2 cup water
1 tablespoon brown sugar
4 cloves garlic, thinly sliced
I tablespoon tamarind paste
1 tablespoon soy sauce (and/or fish sauce, if desired)
1/2 teaspoon red pepper flakes
2 inches of a ginger root, sliced into 1/4 inch slices
1 large carrot, peeled and cut in 1/4 inch by 2 inch pieces
1 red bell pepper, cut in 1/4 inch by 2 inch pieces
3 green onions, sliced in half lengthwise and then in 2 inch pieces
1 cup roasted salted peanuts, chopped
2 tablespoons peanut butter

One small bunch of cilantro, diced (flat leaf parsley will work in a pinch)
Juice of one lime

Chopped peanuts
Mung bean sprouts
Place all ingredients except cilantro and lime juice and garnishes in a large stockpot. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, removing lid and stirring every 2 minutes or so. Cook until pasta is al dente and almost all liquid has evaporated â€“ I left about an inch of liquid in the bottom of the pot â€“ but you can reduce as desired.Â Season to taste with salt and pepper, stirring pasta several times to distribute the liquid in the bottom of the pot.Â Remove slices of ginger and stir in cilantro and lime juice. Dish up the pasta and then sprinkle on garnishes as desired.

Mini Garlic Monkey Breads

January 14, 2014 Kristen

2 (7.5 oz) cans buttermilk biscuits

6 T. butter, melted

3 cloves garlic, minced

2 T. dried parsley flakes

1/4 c. grated Parmesan cheese plus 2 T. to sprinkle on top

Cut biscuits into 4 pieces and place in a bowl.Â Combine remaining ingredients and pour over biscuit pieces.Â Gently toss to evenly coat.Â Use a greased 12-cup muffin tin and place 6-7 pieces in each cup.Â Sprinkle remaining 2 Tablespoons of cheese over the top.Â Bake at 400 degrees for 12-14 minutes.Â Serve warm.Â Makes 12.

Avocado Salad Dressing

January 13, 2014 Kristen

1/2 Cup Avocado
1/4 Cup Fresh Cilantro
Juice of 1 Lime
1/2 Cup Water
2 T. Olive oil
1 tsp. Garlic Salt

Put all ingredients in blender, or food processor and blend until very smooth.

Creamy Avocado & Citrus Salad Dressing

January 13, 2014 Kristen

Cheddar Ale Soup

January 13, 2014 Kristen

Â½ cup diced bacon

1 T. butter

1 cup chopped carrot

1 cup chopped onion

1 cup chopped celery

Â¾ cup chopped green pepper

3 cups chicken stock

1 Â½ cups beer

3 Â½ cups milk

1 pound of sharp Vermont Cheddar Cheese, shredded

Â²â„ Â³ cup flour

Â½ cup heavy cream

Salt and pepper to taste

Chopped parsley for garnish

Melt the butter in a large soup pot. SautÃ© the bacon in the butter until crisp and brown. Remove bacon and let it drain on paper towels. Add the vegetables to the bacon drippings and cook, stirring until the onion is transparent. Add the chicken stock and the beer to the pot and bring to boiling. Then lower the heat to simmer and cook until the vegetables are tender. In a separate pan scald the milk over medium heat. Combine the cheese and flour in a bowl and toss to combine. When the milk is hot, add the cheese-flour mixture. Cook and stir until the cheese melts and the mixture thickens. Add the cheese mixture to the soup pot along with the heavy cream. Season to taste with salt and pepper. Heat to serving temperature. Garnish with the reserved bacon and parsley.

Asparagus-Stuffed Salmon with Green Goddess Dressing

January 12, 2014 Kristen

For the salmon:

2 lbs of asparagus spears, cleaned and blanched

sea salt to taste

pepper to taste

olive oil

1 1/2 lbs of center cut salmon filet (I prefer King Salmon)

For the dressing:

1 C. mayonnaise

1 C. fresh parsley

1 scallion

1 T. fresh tarragon leaves

1 tsp. white-wine vinegar

1 garlic clove

2 anchovy fillets

Preheat the oven to 325 degrees. To stuff the salmon: Use a pair of tweezers to remove all of the pin bones. Beginning one inch from the side of the salmon fillet, use a sharp knife to cut a slit across to one inch from the other side. This will create the pocket for stuffing in the asparagus. To line the pocket, place the spears in a line along the bottom side of the cut. Then for the next layer, reverse the direction of the asparagus. This will help keep the height of all pieces even. Be careful not to over stuff the salmon as it could tear. Carefully trim the ends of the asparagus so they are flush with the edge of the salmon. Using a very sharp knife, carefully cut the fillet into four pieces. Brush a baking sheet with olive oil and place the salmon on it. Sprinkle with salt and pepper. Place the baking sheet in the oven and cook for 10-14 minutes, depending on how well done you like your salmon. In the mean time, make the dressing by combining all ingredients in a food-processor and blending until smooth. Serve the salmon hot or at room temperature with the green goddess dressing on the side.

Yield:

Calories:

Fat:

Fiber:

Easy Garlic Puff Pastry Knots

January 12, 2014 Kristen

All-purpose flour, for dusting

1/2 of a 17.3-ounce package Pepperidge FarmÂ® Puff Pastry Sheets (1 sheet), thawed

6 tablespoons melted butter

2 tablespoons minced garlic

2 tablespoons chopped fresh parsley

2 tablespoons grated Parmesan cheese

Heat the oven to 400Â°F. Line 2 baking sheets with parchment paper or lightly grease with butter. Sprinkle a work surface lightly with flour and gently unfold the pastry. Roll the pastry sheet out into a 10-inch square. Â Combine the butter with the garlic and parsley. Generously brush the lower half of the pastry sheet with about 1/2 of the butter mixture then sprinkle with Parmesan cheese. Fold the top half of the pastry down over the garlic mixture and lightly press the edges together then roll over it lightly with the rolling pin. Â Cut the pastry into 20 1/2-inch wide strips. Tie each strip into a “knot”. Place the pastries onto 2 baking sheets about an inch or two apart. Â Bake 20 – 22 minutes or until the pastries are golden brown. Remove from oven and brush them with the remaining butter. Best served warm.

One Pot Pasta with Parmesan and Pine Nuts

January 12, 2014 Kristen

12 ounces spaghetti, linguini or fettuccine
2 large shallots, very thinly sliced, about a cup
6 garlic cloves, minced
3 cups grape tomatoes, halved, I used half red grape and sunburst tomatoes
12 basil leaves, torn in half
2 tablespoons olive oil
1/2 teaspoon red pepper flakes
2 teaspoons kosher salt, plus more to taste
1/4 teaspoon freshly cracked black pepper, plus more to taste
4 1/2 cups water
1 cup freshly grated Pecorino Romano or Parmesan cheese
1/2 cup toasted pine nuts

Combine all ingredients in a straight sided large skillet or pot. Bring to a high boil and then reduce heat just enough to keep it boiling without splattering you as you stir and toss it constantly with tongs for about 8-10 minutes. The water and tomatoes will reduce down and the pasta will release starches that thicken it and make it creamy. Do not wait for all of the liquid to evaporate. Taste the pasta as it finishes cooking. When it has softened to your liking remove from the heat. Stir in half of the cheese and the pine nuts. Taste and adjust salt and pepper if needed. Scoop into serving bowls and top with the rest of the cheese.

Rhubarb Cornmeal Tart

January 11, 2014 Kristen

1 1/2 C. flour

3/4 C. powdered sugar

1 stick (1/4 lb.) butter

1 egg

1 1/2 C. milk

1 tsp. cinnamon

1/3 C. sugar

1/3 C. white cornmeal or semolina

2 egg yolks (or 1 egg)

Rhubarb stalks

1/2 C. sugar plus 2 T.

For the pastry crust: Combine the flour and powdered sugar in a large bowl. Cut the butter into small pieces and add to the bowl, crumble the mixture together with your fingertips until it resembles coarse meal. Stir in the egg until the mixture just comes together (you could also make the dough in a food processor). Turn the dough out and knead just to make a ball. Flatten it into an ovular disk, wrap it in plastic wrap and chill briefly, half an hour to an hour. Roll the dough out and fit it into a rectangular tart pan (or a round 8″ pan). Cover and place in the fridge or freezer to chill thoroughly. For the cornmeal cream: Combine the milk, cinnamon, sugar, and cornmeal in a saucepan and bring to a boil, whisking constantly to prevent lumps. Lower the heat and simmer the mixture, stirring, for 3-4 minutes, until thickened and no longer gritty. Remove the saucepan from the heat and let cool slightly. Stir in the egg yolks until well combined. Press a piece of plastic wrap directly onto the surface of the mixture and set aside or refrigerate until ready to use. Blind bake the tart shell: Preheat the oven to 350. Place baking paper and pastry weights inside the chilled tart shell. Bake the pastry for 15 minutes, then remove the weights and paper and bake another 5-10 minutes, until the pastry is dry and just golden on the edges. Remove and allow to cool slightly. Bake the tart: Spread the cornmeal cream inside the blind-baked tart shell. Slice the rhubarb and layer it over the cornmeal cream, placing the pieces close together. Sprinkle the 1/2 C. sugar over the rhubarb. Cover the tart with foil and bake in a 350 degree oven for 20 minutes, then remove the foil and bake another 15-20 minutes, until the rhubarb is tender. Sprinkle the remaining 2 tablespoons of sugar over the tart and, using the broiler or a blowtorch, briefly caramelize the sugar. Serve warm or at room temperature.

Yield:

Calories:

Fat:

Fiber:

Broccoli and Cheddar-Stuffed Potato Skins with Avocado Cream

January 11, 2014 Kristen

8 small Idaho potatoes (about 2 1/2 lb. total), scrubbed and dried

4 tsp. canola oil

1/4 tsp. salt

8 ounces broccoli florets, coarsely chopped (about 4 C.)

Cooking spray

3 pieces Canadian bacon, finely diced (about 3 ounces)

3/4 C. grated extra-sharp Cheddar (about 3 ounces)

Avocado Creme:

2 scallions, thinly sliced, greens reserved

1 medium avocado

2 T. reduced-fat sour cream

2 T. lime juice

1/4 C. cilantro leaves

1 clove garlic

1/4 tsp. salt

Preheat oven to 450 degrees F. Pierce potatoes several times with a fork and wrap in paper towels. Microwave on high for 13 to 15 minutes, until potatoes are cooked through. Remove from microwave and cool until potatoes are easy to handle. Slice potatoes in half lengthwise. Using a spoon, scoop all but 1/8 inch of the inside of the potato, leaving skin intact. Reserve scooped potato flesh for another use. Brush both inside and outside of potatoes with oil and sprinkle with salt. Place potatoes, skin-side down, on a baking sheet and bake until skins are crisp and edges are golden brown, about 20 minutes. In the meantime, prepare the filling. Steam the broccoli until crisp-tender, about 3 to 4 minutes. Drain and set aside. Spray a nonstick pan with cooking spray and preheat over medium-high heat. Add the Canadian bacon and cook until crisp stirring often, about 3 to 4 minutes. Reserve. To make avocado cream, combine scallion whites, avocado, sour cream lime juice, cilantro, garlic and salt in the small bowl of a food processor and process on high until smooth. About 30 seconds. Toss the broccoli with cheese and spoon filling evenly among potatoes. Lower oven to 400 degrees F and return potatoes to oven until cheese is melted, about 5 minutes. Spoon 1 T. of the avocado cream on top of broccoli-filled potatoes, then top with scallion greens and 1 tsp. crisped bacon bits.

Yield: Â 8 servings

Serving Size: 2 potato halves, 1 T. avocado cream, 1/2 tsp. scallions and 1 tsp. bacon bits

Calories: Â 180

Fat: 10g

Fiber: 3g

BBQ Chicken Coating (Shake & Bake)

January 11, 2014 Kristen

1 cup fine dry crumbs
1 cup unbleached flour
1/4 cup dark brown sugar
1 teaspoon cornstarch
1 Tablespoon smoky paprika
1 Tablespoon chili powder
2 teaspoons cumin
1-1/2 teaspoons garlic powder
1-1/2 teaspoons dry mustard
1 teaspoon ginger
1/2 teaspoon cloves
1/4 to 1/2 teaspoon cayenne
1/2 teaspoon pepper
2 1/2 Tablespoons tomato powder (1/3 cup of dried tomatoes ground in blender) (optional)
2 Tablespoons canola oil

Mix all ingredients until well blended. Store in freezer; remove what is needed for your meal and return remainder to freezer. Heat oven to 350 degrees. Place coating mix in a shallow cake pan. Rinse chicken or pork; pat dry. Dip chicken or pork into egg beaten with splash of Worcestershire OR 1 part ketchup, 1 part honey and a splash of red wine, then dredge in homemade coating. Place on sprayed baking sheet and bake at 350 degrees for 20-30 minutes for boneless chicken or pork or 50 to 60 minutes for bone-in chicken pieces.

Zucca Gialla in Agrodolce (Sweet and Sour Grilled Pumpkin)

January 10, 2014 Kristen

1 – 1 1/2 pounds sugar pumpkin (butternut or acorn squash may be substituted)

2 T. olive oil

1 clove garlic, pressed or minced

Kosher salt

3 T. wine vinegar (red or white)

3 T. white sugar

Chopped fresh mint or parsley (optional)

Thinly sliced garlic (optional)

Prepare coals or preheat your gas grill. Cut Pumpkin in half, scrape out seeds and membrane. Peel each half and cut into 1/4-1/2 inch slices. In a large bowl, whisk together olive oil, one clove of minced garlic, and a generous pinch of kosher salt.Â Add pumpkin slices and toss well to coat. Grill pumpkin slices over medium to medium-heat for a few minutes on each side or until just tender. Watch closely and donâ€™t let them burn.Â Remove grilled pumpkin to a serving platter. In a small saucepan, mix vinegar, sugar, and any garlic oil left in the bowl.Â Cook until sugar is dissolved and mixture thickens just slightly.Â Drizzle sweet and sour sauce over the pumpkin on the serving platter.Â Garnish with fresh chopped mint or parsley and thin slices of raw garlic if desired.

Yield:

Calories:

Fat:

Fiber:

Warm Bean Salad with Fresh Herbs and Olives

January 10, 2014 Kristen

3 C. drained cooked white beans, such as cannelloni, navy, baby white limas, or flageolets; (reserve about 1/3 C. of the cooking liquid) or canned beans, drained and rinsed well

1 tsp. plus 1 tsp. fruity extra-virgin olive oil

2 garlic cloves, minced

1/2 tsp. finely chopped fresh rosemary

1/2 tsp. finely chopped fresh thyme

Scant 1/3 C. bean cooking liquid, unsalted homemade or canned low-sodium chicken broth, or water

1/2 C. black olives, such as Kalamata or Gaeta, pitted and chopped

3 tsp. chopped fresh flat-leaf parsley

4 large fresh basil leaves, torn into 1/2- to 1/4-inch pieces

2 to 3 tsp. fresh lemon juice

1/2 tsp. kosher salt, or to taste

Freshly ground black pepper

Place the beans in a medium nonstick skillet and set aside. To make the dressing, in a small skillet, combine the olive oil and garlic over low heat, cover and cook until the garlic is soft, about 3 minutes. Uncover, increase the heat to moderate, and add the rosemary and thyme. Cook until the herbs begin to sizzle and little bubbles dance around them; do not let the garlic brown. Add the bean cooking liquid and olives, increase the heat to high, and boil for 30 seconds. Scatter the parsley and basil over the beans and pour over the dressing, tossing to coat. Place the beans over high heat and toss frequently until they are hot and have absorbed most of the dressing. Remove from the heat and add the lemon juice, salt, and pepper to taste. Serve warm.

Yield:

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No More Shake and Bake

January 10, 2014 Kristen

2 C. Fine Bread Crumbs
Â¼ C. Flour
3 T. Paprika
1 T. Salt
2 tsp. Sugar
2 tsp. Onion Powder
2 tsp. dried Oregano
1/2 tsp. Garlic
1 tsp. Cayenne Pepper

Combine ingredients and mix well. Store in an airtight container for up to 2 months.
4 cups dry bread crumbs
1/3 cup vegetable oil
1 tablespoon salt
1 tablespoon paprika
1 tablespoon celery salt
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
1/2 teaspoon minced garlic
1/4 teaspoon minced onion
1 pinch dried basil leaves
1 pinch dried parsley
1 pinch dried oregano

Combine in large Ziploc bag. Shake well, then add chicken pieces one at a time and shake again to coat before baking.
9 cups cornflakes (4 cups crushed)
2 beef bouillon cubes, crumbled
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon parsley
2 teaspoons sage
1 teaspoon paprika
1 teaspoon pepper
1 teaspoon salt

Pulse all together in a food processor until cornflakes become crumbs. Or, mix seasoning with previously crushed cornflakes. To use: Place 1/2 cup mix in a bag or bowl and coat chicken pieces. Use as you would regular shake n bake.