Iced Lemon Pistachio Cookies

Iced Lemon Pistachio Cookies

Cookies 1/2 cup butter, softened 1/2 cup granulated sugar 1/2 cup powdered sugar 1 egg 1/2 cup vegetable oil 1 tsp. fresh grated lemon peel 2 1/4 cups all-purpose flour 1/2 tsp. baking soda 1/2 tsp. cream of tartar 1/4 tsp. salt 3 tbsp. granulated sugar (I used about 2 tbsp.)

Topping 2 cups powdered sugar 3 to 4 tablespoons fresh lemon juice 1/2 cup coarsely chopped pistachio nuts

IcedLemonPistachio

1. In large bowl, beat butter, granulated sugar, and powdered sugar with electric mixer on medium speed until light and fluffy. Beat in egg, oil, and lemon peel until well blended. On low speed, beat in flour, baking soda, cream of tartar, and salt until well blended. Cover with plastic wrap; refrigerate 2 hours for easier handling.

2. Heat oven to 325°F. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Dip bottom of small glass into 3 tablespoons sugar; press on cookies to make about 2 inches in diameter.

3. Bake 9 to 11 minutes or until edges begin to set and cookies are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.

4. Meanwhile, in small bowl, mix 2 cups powdered sugar and enough lemon juice until smooth and spreadable. Spread frosting on cookies. Sprinkle nuts on frosting before it sets

makes 5 dozen cookies 1 cookie: 90 calories, 4g fat, 11g carbs, 0g fiber, 1g protein

Pumpkin Bars with Cream Cheese Icing

Pumpkin Bars with Cream Cheese Icing

4 eggs

1-1/2 C. sugar

1 C. oil

1 can of pumpkin (16 oz.)

2 C. flour

2 tsp. baking powder

2 tsp. cinnamon

1 tsp. salt

1 tsp. baking soda

Walnuts and raisins (optional)

 pumpkin bars 2

Preheat oven to 325°. Beat eggs, sugar, oil, and pumpkin until light and fluffy. Combine dry ingredients and add to pumpkin mixture. Place in greased 13×9 pan and bake at 325 for 40 minutes. Cool and frost with cream cheese frosting.

 

Cream Cheese Frosting

 

3 oz. cream cheese (softened)

1 stick margarine (softened)

1 tsp. vanilla

2 C. confectioners’ sugar

 

Cream all the above ingredients, gradually adding sugar a little at a time.

 

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Pistachio & Lemon Bites

Pistachio & Lemon Bites

12 T. unsalted butter (1-1/2 sticks of butter), at room temperature

3 T. superfine sugar (also called fruit sugar)

1/2 C. pistachios (shelled and unsalted), chopped (not too finely)

1 tsp. vanilla extract

2-1/4 C. all-purpose flour

1 T. finely grated lemon rind

icing sugar (for dusting)

 

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Combine the butter and sugar in the bowl of a stand mixer (using the paddle attachment) and mix on high speed until very light and fluffy (5 minutes). Add the pistachios and vanilla extract and mix on high speed for an additional 2 minutes. Add the flour and lemon rind and mix on low speed until the dough begins to come together. Roll tablespoons of dough into balls and place on the baking sheets.  Bake for 15 minutes. The cookies should be lightly golden. If not, bake for a few minutes more. Remove from the oven and let sit for about 5 minutes before rolling in icing sugar.

 

 

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Pepper, Coriander, and Sesame Seed Crusted Salmon

Pepper, Coriander, and Sesame Seed Crusted Salmon

salmon1 T. sesame seeds, toasted

1 T. coriander seeds, toasted

1 tsp. ground black pepper

1 tsp. sea salt

6 4-ounce salmon fillets, skinned

1 tsp. extra-virgin olive oil

2/3 C. apricot nectar

1/4 C. cider vinegar

1/2 C. red bell pepper, diced

1 tsp. ginger, peeled, minced

 

Combine first 4 ingredients in a heavy-duty zip-top plastic bag. Seal bag and crush seeds with a rolling pin. Pour mixture into a large shallow dish. Coat one side of each fillet with seed mixture. Heat oil in a large nonstick skillet over medium-high heat. Add fillets, seed sides down; sauté 4 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan; keep warm. Add apricot nectar and remaining ingredients to pan and bring to a boil, scraping pan to loosen browned bits. Cook 1 minute. Reduce heat, return fish to pan, and baste with nectar mixture. Cover and simmer 1 minute.

 

Honey-Garlic Rib Eye Steaks

Honey-Garlic Rib Eye Steaks

4 (1 pound) beef rib eye steaks

1/2 C. balsamic vinegar

1/4 C. soy sauce

3 T. minced garlic

2 T. honey

2 T. olive oil

2 tsp. ground black pepper

1 tsp. Worcestershire sauce

1 tsp. onion powder

1/2 tsp. salt

1 pinch cayenne pepper

 

In a medium bowl, combine the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke and cayenne pepper. Place steaks in a shallow, nonporous dish, and pour marinade over steaks. For optimum flavor, rub the liquid into the meat. Cover, and let marinate in the refrigerator for 24 to 48 hours. Preheat an outdoor grill for medium-high to high heat. Grill steaks for 7 to 8 minutes per side on a lightly oiled grate.

 

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Martini Salad

Martini Salad

6 to 8 T. T. extra-virgin olive oil

4 T. juice from Vermouth marinated onions

1/2 tsp. sugar

1/2 lemon, zested and juiced

6 C. Spring Mix and 2 C. Arugula,

1 pear, thinly sliced

Kosher salt and Freshly ground black pepper

1/4 C.  Asiago cheese, shaved or grated

Quartered or chopped Vermouth marinated onions

Thin breadsticks for swizzle sticks

Martini olives, pitted and speared with a plastic sword

Combine oil, vermouth from onions, and sugar in a shaker, seal and shake, not stir. . Place Arugula and Spring Mix in a bowl, drizzle lightly with vinaigrette, toss to coat and then squeeze juice from 1/2 lemon onto the salad. Add onions, pear and salt and pepper to taste. Toss.. Place tossed greens in individual martini glasses. Top with shaved or grated Asiago cheese. Presentation: Serve in a Martini glass, on a small plate topped with a napkin, and add a breadstick to the glass as a swizzle stick! Garnish with a few strips of lemon zest or small lime wedges.

 

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Peach Tart

Peach Tart

2 C. flour
2 T. chopped crystallized Ginger
1/2 C. brown sugar
1 tsp. pure vanilla extract
1/2 tsp. salt
1 C. unsalted butter, softened

5 or 6 large peaches, peeled and sliced
3/4 C. cream cheese
1/2 C. heavy cream
1 C. sugar
4 eggs
1/2 tsp. ground cinnamon
Pinch ground allspice
Pinch ground nutmeg
1/2 tsp. rum extract

 

For the pastry, preheat oven to 350°. Place flour, ginger, sugar, vanilla, and salt in a food processor. Cut butter into 1- to 2-T. pieces and, with the machine running, add the pieces to processor, one at a time. Process until a ball of dough forms on top of the blade. Remove from machine.  Press into a well-greased 12-inch flan or tart pan with removable bottom. Bake for about 10 minutes, just until the dough starts to set. Remove from oven and cool while making the filling.  For the filling, preheat oven to 350°, if you haven’t done so already. Arrange sliced peaches in concentric circles in cooled tart shell, filling the shell. In a food processor, place cream cheese, cream, and sugar and mix until smooth. Add eggs, one at a time, mixing well after each addition. Add cinnamon, allspice, nutmeg, and rum extract and mix well. Pour over peaches and bake for about 30 minutes, or until a knife inserted in the center comes out clean. Serve warm or cold with softly whipped cream or caramel sauce.

 

Spinach and Mushroom Crêpes

Spinach and Mushroom Crêpes

Button Mushrooms

EVOO

Dried Thyme

Salt and Pepper

Goat Cheese

Spinach

 

Rinse, trim, and thinly slice 1 1/3 pounds brown or white mushrooms. In a 10- to 12-inch frying pan over medium heat, stir mushrooms often in 2 T. olive oil until browned, about 15 minutes. Sprinkle with 3/4 tsp. dried thyme and salt and pepper to taste. Spread about 2 T. fresh chèvre (goat cheese), 1/3 C. rinsed fresh spinach leaves, and 1/4 C. mushroom mixture down the center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

 

 

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Brussels Sprouts with Bacon And Herbs

Brussels Sprouts with Bacon And Herbs

2 lbs. fresh Brussels sprouts, trimmed and halved, or quartered if large

Kosher salt

3 slices bacon, diced

2 large garlic cloves, minced

1/2-C. chopped flat leaf parsley

Freshly ground black pepper

 

Bring salted water to a boil in a medium saucepan, add Brussels sprouts and boil uncovered until just tender.  Drain in a colander and set aside.  In a large heavy skillet, cook bacon until crisp and fat is rendered.  Remove bacon pieces with a slotted spoon and pour off all but a T. of fat.  Add garlic and cook, stirring, over medium high until garlic is softened and just beginning to brown, about three minutes.  Add Brussels sprouts and cook, stirring, until they are heated through.  Stir in parsley and season with additional salt and black pepper. Serve immediately.

 

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Chicken-Pesto Crêpes

Chicken-Pesto Crêpes

Pesto

Shredded Cooked Chicken

Roasted Red Peppers

Swiss Cheese

 

Spread about 1 T. purchased pesto down the center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Top with about 1/4 C. shredded cooked chicken, 2 T. thinly sliced canned peeled roasted red peppers, and 2 T. shredded Swiss or parmesan cheese. Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

 

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Lime Vinaigrette

Lime Vinaigrette

3 T. fresh lime juice

1 1/2 T. champagne vinegar

2 tsp. grated lime zest

1 T. minced garlic

2 T. chopped cilantro and/or mint

1 tsp. chopped, seeded Serrano chile (or to taste)

1 1/2 tsp. toasted ground cumin

3 T. olive oil

Salt and freshly ground pepper, to taste

 

Whisk all ingredients together and store covered in refrigerator up to 3 days.

 

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Leek and Apple Crêpes

Leek and Apple Crêpes

Fuji or other sweet Apples

Butter

Leeks

Apple Cider Vinegar

Apple Juice

Crème Fraiche

Salt and Pepper

 

Peel, core, and coarsely chop 5 sweet apples such as Fuji (about 2 1/2 lbs. total). In a 5- to 6-quart pan over medium heat, melt 2 T. butter. Add 1 C. thinly sliced well-rinsed leeks (tender white part only) and cook, stirring often, until limp, about 5 minutes. Add apples, 1/3 C. apple cider vinegar or lemon juice, and 1/3 C. apple juice. Cook, stirring often, until apples are soft when pierced and all the liquid is evaporated, about 20 minutes. Spread about 1/3 C. apple mixture and 2 T. crème fraîche or sour cream down center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Sprinkle with salt and pepper. Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

 

 

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Avocado, Manchego Cheese Omelet

Avocado, Manchego Cheese Omelet

8 Eggs – large

1/4 C. Milk. Cooking oil as needed

1 Avocado – sliced

1/4 C. Yellow bell pepper – small diced

1/4 C. Red and green bell pepper – small diced

1 Jalapeno pepper – seeded – finely diced

1/4 C. Onion – finely diced

1 T. Fresh cilantro – minced

2 tsp. Fresh parsley – chopped

Salt to season

Fresh ground black pepper to season

1 1/4 C. Spanish Manchego cheese – shredded

 

Sauté peppers and onions in a small amount of oil. Add cilantro and parsley, season with salt and pepper. Cook until tender. Reserve. Combine eggs and milk. Mix well and reserve.  Heat a non-stick omelet or egg pan over medium heat. Portion beaten egg into pan. Stir in sautéed pepper and onion. Cook until set. Flip omelet and cook until done. Add sliced avocado and top with cheese. Fold omelet and turn out onto warm serving plates.  Top with additional cheese and garnish with fresh cilantro sprigs. Repeat process to create 4 servings.   Spanish Manchego cheese is available in the specialty cheese section of most large grocery or food specialty stores.

 

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Smoked Salmon Crêpes

Smoked Salmon Crêpes

Smoked Salmon

Crème Fraiche

Capers

Pepper

 

Spread about 1/4 C. thinly sliced smoked salmon (about 1 1/2 oz.), 2 T. crème fraîche or cream cheese, and 1 tsp. drained capers down center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Sprinkle with pepper. Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

 

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Basic Buckwheat Crepes

Basic Buckwheat Crepes

3 large eggs

1/3 C. all-purpose flour

1/3 C. buckwheat flour (or 1/3 C. more all-purpose flour)

1 C. whole milk

About 2 T. melted butter

 

In a blender or food processor, whirl eggs, all-purpose and buckwheat flours, and milk until smooth, scraping down sides of container as necessary. The buckwheat flour may settle as batter stands; stir before cooking if necessary. Set a nonstick frying pan 8 inches across bottom over medium-high heat; when hot, brush bottom with butter, then wipe out excess with a paper towel. Lift pan from heat and pour in 1/4 C. batter; immediately tilt pan and swirl batter to coat bottom. Crêpe should set at once and form tiny bubbles. Set pan back over heat and cook crêpe until lightly browned at the edge and dry-looking on the surface, 1 to 3 minutes. Run a wide spatula under crêpe edge to loosen. Turn crêpe over and fill immediately.

 

This recipe goes with Smoked Salmon Crêpes, Chicken-Pesto Crêpes, Spinach and Mushroom Crêpes, Leek and Apple Crêpes

 

Chicken-Pesto Crêpes

 

Spread about 1 T. purchased pesto down the center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Top with about 1/4 C. shredded cooked chicken, 2 T. thinly sliced canned peeled roasted red peppers, and 2 T. shredded Swiss or parmesan cheese. Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

 

 

Leek and Apple Crêpes

 

Peel, core, and coarsely chop 5 sweet apples such as Fuji (about 2 1/2 lbs. total). In a 5- to 6-quart pan over medium heat, melt 2 T. butter. Add 1 C. thinly sliced well-rinsed leeks (tender white part only) and cook, stirring often, until limp, about 5 minutes. Add apples, 1/3 C. apple cider vinegar or lemon juice, and 1/3 C. apple juice. Cook, stirring often, until apples are soft when pierced and all the liquid is evaporated, about 20 minutes. Spread about 1/3 C. apple mixture and 2 T. crème fraîche or sour cream down center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Sprinkle with salt and pepper. Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

 

 

Spinach and Mushroom Crêpes

 

Rinse, trim, and thinly slice 1 1/3 pounds brown or white mushrooms. In a 10- to 12-inch frying pan over medium heat, stir mushrooms often in 2 T. olive oil until browned, about 15 minutes. Sprinkle with 3/4 tsp. dried thyme and salt and pepper to taste.  Spread about 2 T. fresh chèvre (goat cheese), 1/3 C. rinsed fresh spinach leaves, and 1/4 C. mushroom mixture down the center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

 

Smoked Salmon Crepes

Spread about 1/4 C. thinly sliced smoked salmon (about 1 1/2 oz.), 2 T. crème fraîche or cream cheese, and 1 tsp. drained capers down center of each Basic Buckwheat Crêpe in pan (step 4 of crêpe recipe). Sprinkle with pepper. Cook until bottom of crêpe is browned, about 1 minute, then fold two edges over filling, leaving a little exposed.

 

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Popeye and Olive Oil’s Fresh Spinach Salad

Popeye and Olive Oil’s Fresh Spinach Salad

Blueberry-Spinach-Salad-14 C. fresh baby spinach

1/2 C. fresh mint leaves

1/2 lime, juice of

2 tsp. balsamic vinegar

1 tsp. shallots, minced

1/4 tsp. salt

1 T. olive oil

Fresh ground black pepper

1/2 C. fresh blueberries or 1/4 C. dried blueberries

Rinse the spinach well and dry in salad spinner. Stack the mint leaves and cut crosswise into thin strips. In large mixing bowl combine the spinach leaves with the mint. Toss well. To make the dressing combine the lime juice, vinegar, shallot, and salt in a small bowl. Whisk in the olive oil and. season the salad dressing to taste with freshly ground black pepper. Pour the dressing over the greens and toss lightly. Divide the mixture between four salad plates.  Sprinkle the blueberries on top.

 

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Avocado with Warm Bacon Cilantro Dressing

Avocado with Warm Bacon Cilantro Dressing

Avocado with Warm Bacon Dressing-0011/3 lb. sliced bacon (about 4 slices)

2 firm-ripe avocados, each pitted, peeled, and cut into 4 to 6 wedges

3 garlic cloves, minced

1/4 C. water

2 T. fresh lime juice

1 1/2 tsp. sugar

Kosher salt

Freshly ground black pepper

2 T. chopped cilantro

 

Cook bacon in a skillet over medium-low heat until crisp. Drain bacon on paper towels. Remove pan from heat and pour the bacon fat into a bowl. Add 2 T. bacon fat back into your skillet. Divide the sliced avocado wedges among 4 plates. Heat bacon fat over medium heat. Add garlic, 1/4 C. water, lime juice, and sugar and simmer for 1 minute, stirring. Season with salt and pepper. Stir in cilantro. Crumble the bacon in to the skillet. Stir until combined. Spoon over avocado wedges and serve immediately

 

 

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Chicken, Apple and Brie Summerwich

Chicken, Apple and Brie Summerwich

1 lb. chicken tenders

1 tsp. Olive oil or butter

1/3 C. apple juice

Brie cheese, sliced

2 T. brown sugar

1/2 Granny Smith or Golden Delicious Apple, sliced

2 T. finely diced red onion, optional

1/2 C. coarsely chopped walnuts

Sourdough bread, sliced

 

Heat oil or butter in skillet over medium high heat. Add tenders, season to taste, and cook, stirring frequently, for one minute. Add apple juice and cook chicken tenders until browned and cooked through.  Add 2 T. apple juice to a small skillet. Add apple slices, brown sugar and onions, if using, and cook, stirring and turning the apples until they are lightly slightly caramelized. Add walnuts to skillet and cook, stirring for 30 seconds.  Divide tenders between two slices of sourdough bread and place two slices of Brie on top. Arrange apple slices on top of the brie slices. Sprinkle tops with hot walnuts.

 

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Orange Pekoe Tea Popsicles

Orange Pekoe Tea Popsicles

5 C. orange pekoe simple syrup

4 C. orange juice

1 C. water

Orange Pekoe Simple Syrup

1 quart water

4 C. sugar

6 bags orange pekoe tea

To make simple syrup bring ingredients to a boil. Cool, and set aside. Once cooled, mix popsicle ingredients and strain. Pour into popsicle molds, insert wooden sticks, and freeze.

 

Chicken Persillade

Chicken Persillade

pers1/4 C. mayonnaise

1/4 C. Dijon Mustard

1/2 tsp. garlic, finely minced

1 tsp. fresh rosemary, minced

1/4 tsp. lemon zest, freshly grated

1/4 tsp. salt

1/4 tsp. fresh ground pepper

 

1 C. panko bread crumbs

1/2 C. fresh chopped parsley

1 1/2 tsp. garlic, finely minced

2 T. olive oil

 

4 skinless, boneless chicken breast halves

2 T. olive oil

1 tsp. kosher salt

1/2 tsp. fresh ground pepper

 

Curly parsley

Lemon slices

 

In a small bowl, combine all ingredients for rosemary aioli. Mix well and set aside. In a second bowl, combine garlic, parsley, bread crumbs and 2 T. olive oil. Place each chicken breast half between 2 sheets of plastic wrap; lb. to 1/4-inch thickness. Season chicken with salt and freshly ground black pepper. Coat chicken breasts with rosemary aioli, then dredge in persillade crumb mixture.  In a 12-inch non-stick skillet, heat 2 T. olive oil over medium-high heat until hot but not smoking. Cook chicken until golden, 3 to 4 minutes per side. Remove to a serving platter; garnish with parsley and lemon slices.

 

 

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How to Can Peaches

How to Can Peaches

cannedpeaches**You should be able to fit about 4 to 5 peaches per quart size canning jar, depending on the size of your peaches. Peaches should be ripe, but not over-ripe and bruised.

1. Sterilize your wide-mouth canning jars in the dishwasher before beginning your peaches. Wash off your peaches and set aside.

2. Bring a large pot of water (half full) to a boil. Then set up a large bowl of ice water near your boiling water pot. Immerse a few peaches in your boiling water for 30 seconds. Quickly remove them with a large, slotted serving spoon. Immediately tranfer peaches and immerse into your bowl of ice water to quickly cool them. Leave peaches in the cool water for about 1 minute. Remove peaches and set aside on the counter top.

3. Prepare the syrup for bottling your peaches. You can choose from three different consistencies: light, medium or heavy syrup.

light: 1 and 2/3 cup sugar to 4 cups of water

medium: 2 and 2/3 cup sugar to 4 cups of water

heavy: 4 cups sugar to 4 cups of water

Mix together your water and sugar in a pot on the stove and bring to a boil over medium heat.

4. Peel, halve and pit peaches that have been plunged into the boiling and ice baths. Soak the halved peaches in an ascorbic acid solution. To make the ascorbic acid solution you need to mix 8 cups of water with 3 Tablespoon of Fruit Fresh or Citric Acid. Fruit fresh can be found near the canning supplies in most grocery stores.

5. Let the peaches soak fully immersed for a few minutes in your ascorbic acid solution. The ascorbic acid solution will prevent your peaches from turning brown.

6. Fill each jar by placing the cut sides of the peaches down and towards the middle of the jars. Fill the jar with as many peach halves as possible, but be careful not to squish them.

7. Fill the jar with your prepared syrup. Carefully stick a butter knife into the sides of the jar to remove excess air bubbles. Leave a 1/2 inch headspace at the top of the jar.

8. Place lids and rings on your jars and place filled jars into a boiling water bath. Make sure that the water covers the tops of the jars when the rack is lowered into the pot. Boil and process for 25 minutes for quart size jars or 20 minutes if you are using pint sized jars.

9. After 25 minutes remove jars from boiling bath and set on a towel to cool. Do not move until the jars have sealed. You should hear a light popping sound as the lid seals. If a jar does not seal (you can tell by pushing on the lid), you can reprocess the jar, or just put it in your fridge and eat within a few days.

The best part of canning is seeing all your beautiful hard work lined up on your storage room shelf, and eating summery peaches in the middle of winter isn’t so bad either!

Taken from The Idea Room in case the post goes away there.

Parmesan Crusted Pesto Grilled Cheese Sandwich

Parmesan Crusted Pesto Grilled Cheese Sandwich

pesto

2 slices ciabatta or French bread

1 tablespoon soft butter, for brushing the bread

2 slices mozzarella cheese

2 tablespoons basil pesto

1/3 cup finely shredded Parmesan cheese (I use my Microplane)

Heat a non-stick pan over medium heat. Butter the outside of each slice of bread. Spread basil pesto on the inside of each slice of bread. Place the mozzarella cheese slices on top of one piece of bread. Top with the other slice of bread. Sprinkle half of the Parmesan cheese on the outside of one side of the sandwich. Place the sandwich, cheese side down, on the hot pan. Grill for 2 minutes or until Parmesan cheese is crusted and golden brown. Sprinkle the rest of the Parmesan cheese on the outside of the other side of the sandwich. Cook until golden brown and the cheese has melted, about 2 more minutes. Serve immediately.

Berry Striped Pops

Berry Striped Pops

berrypop2 C. strawberries

3/4 C. honey

6 kiwifruit, peeled and sliced

2 C. peaches, peeled and pitted

12 3-ounce paper C. or Popsicle molds

12 Popsicle sticks

 

In a blender or food processor, puree the strawberries with 1/4 C.  of the honey. Divide mixture evenly among the 12 C. or Popsicle molds. Freeze until firm, about 30 minutes.  When the strawberry layer is firm, puree the kiwifruit with another 1/4 C.  honey and pour kiwifruit puree into the molds. Insert a Popsicle stick and freeze until firm, about 30 minutes. Puree the peaches with the remaining 1/4 C. of honey and pour peach puree into the molds. Freeze until firm and ready to serve.

 

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Lobster Salad Napoleons

Lobster Salad Napoleons

lobster-salad-su-640914-l1 spiny or rock lobster tail (about 1 lb.), thawed if frozen

Lemon dressing

Filo-parmesan pastry (recipe follows)

2 firm-ripe tomatoes (4 to 5 oz. each), rinsed, cored, and thinly sliced

4 cups arugula leaves (about 4 oz.), rinsed and crisped

Salt

 

In a 4- to 5-quart pan over high heat, bring 2 quarts water to a boil. Add lobster and cook until meat is opaque but still moist-looking in center of thickest part (cut to test), 10 to 12 minutes. Drain lobster; immerse in ice water until cool, 1 to 2 minutes, then drain again. Cut shell open and pull out meat from lobster tail. Coarsely chop lobster, put in a bowl, and mix with 2 to 3 tablespoons lemon dressing. Lay a filo pastry rectangle on each of four dinner plates. Arrange half the lobster mixture, tomatoes, and then arugula equally on filo. Cover each stack with another rectangle and top equally with remaining lobster, tomatoes, and arugula. Set another pastry, cheese side up, on each stack. Offer more dressing and salt to add to taste.

 

Filo-parmesan pastry: You will need 6 sheets of filo dough (about 12 by 18 in.), about 3 tablespoons melted butter, and 6 tablespoons grated parmesan cheese. Lay 1 filo sheet flat (cover remaining with plastic wrap to prevent drying) and brush lightly with butter, then sprinkle with 1 tablespoon cheese. Cover with another filo sheet, brush lightly with more butter, and sprinkle with 1 tablespoon cheese. Continue until all the filo is stacked using the last of the butter and cheese on the top layer. Cut into 12 equal rectangles and transfer to two lightly buttered 10- by 15-inch pans, arranging slightly apart. Bake in a 375° regular or convection oven until golden brown, 8 to 12 minutes. Use warm or cool.

 

Lemon Dressing:  In a bowl, mix 3/4 cup mayonnaise, 1 tablespoon grated lemon peel, 3 1/2 tablespoons lemon juice, 3 tablespoons finely chopped fresh tarragon, and 1 1/2 tablespoons each tarragon wine vinegar and minced shallots. Add pepper to taste.

 

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Banana Blast Pops

Banana Blast Pops

bananablast4 bananas

2 C. of chocolate chips

8 Popsicle sticks

1 C. of red, white & blue sprinkles*

Wax paper

Melt the chocolate chips in microwave for 2-5 minutes stirring and checking every minute or so.  Peel each banana and cut in half.  Push popsicle stick through the flat bottom of the halved banana. Dip in the melted chocolate. Roll in the sprinkles. Freeze for at least 2 hours.  *You can also use chopped nuts, granola, graham cracker crumbs, or your favorite cereal.

 

 

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Lasagna-Spinach Spirals

Lasagna-Spinach Spirals

rolls12 pieces lasagna, uncooked

1/2 T. Olive oil

1 small onion, finely chopped

2 10 oz. packages frozen chopped spinach, drained well

15 oz. lowfat ricotta cheese

1/2 C. freshly grated parmesan cheese

1 egg, lightly beaten

1/2 tsp. thyme

1 dash ground nutmeg

30 oz. meatless spaghetti sauce

4 oz. lowfat mozzarella cheese, shredded, (optional)

 

Drain spinach well, squeezing out excess juice.  Prepare lasagna according to package directions.  Rinse and drain.  Place vegetable oil in a medium-sized nonstick skillet and heat over medium-high heat.  Add onion and sauté until tender.  Mix in spinach.  Set aside and cool slightly.  In a large mixing bowl, combine spinach mixture, ricotta and Parmesan cheese, egg and spices.  Spread spinach mixture equally on lasagna and roll up each piece jelly-roll style.  Place half of the spaghetti sauce in a 13-by-9-by-2-inch baking dish.  Place pasta spinach spirals, seam side down, in dish.  Top with remaining spaghetti sauce and mozzarella cheese, if desired.  Bake, uncovered, in a 350 degree oven until heated, about 25 minutes.

 

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Korokee (Japanese Croquettes)

Korokee (Japanese Croquettes)

SONY DSC1 T. grapeseed oil

1 pound ground pork

2 T. low-sodium soy sauce

Salt and freshly ground black pepper

2 T. thinly sliced scallions, from the white and tender green parts of 4 to 6 scallions

6 medium potatoes (about 2 1/2 to 3-pounds), peeled and placed in a pot of enough water to cover

2 T. butter, plus 2 T., cubed for sauce

1 C. orange juice

1 C. pineapple juice

1 lime, juiced

2 T. green curry paste

2 C. panko bread crumbs seasoned with salt and pepper

2 to 3 liters canola oil, as needed for deep-frying

 

Heat the grapeseed oil in a large skillet over medium-high heat.  When it begins to shimmer, add the ground pork and cook for about 10 minutes until it begins to brown. Using a slotted spatula, temporarily transfer meat to a plate, drain the excess fat from the skillet and return the pork to the pan. Add the soy sauce and cook for 2 or 3 minutes to allow the flavors to integrate, then season to taste with salt and pepper. Stir in scallions, and cook for 2 or 3 more minutes, then remove from heat and let cool to room temperature.  While the meat is browning, boil the potatoes until tender and drain well. Mash the potatoes with butter. (You want these potatoes to be “tight” mashed potatoes, not loose.)  In a medium saucepan, combine orange juice, pineapple juice, lime juice and green curry paste. Allow to reduce by half over medium heat.  Heat the oil in the deep-fryer to 375 degrees F or as directed in the manufacturer’s instructions for similar foods.  Combine the mashed potatoes with the pork mixture and roll into golf-ball sized spheres. Roll in the bread crumbs and add to the deep-fryer basket. Cook until golden brown and drain on paper towels.  Remove sauce reduction from heat and whisk in cubed butter.  Spoon some sauce onto a serving plate and use as a dipping sauce for the korokee.

 

 

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Bento, Lunch, Pork, Asian

Lemon-Lime Soda Pop

Lemon-Lime Soda Pop

2 T. lemon juice

1 T. lime juice

1/4 C. plus 1 T. thawed apple juice concentrate

3 ice cubes

1 C. soda water

 

Combine everything in a glass and stir. Add more ice if desired.

 

 

Yield:

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Wyoming Wild Barbecue Sauce

Wyoming Wild Barbecue Sauce

bbqsauce1 C. chili sauce

1 C. ketchup

1/4 C. steak sauce

1 T. Worcestershire sauce

1 T. garlic cloves, finely chopped

2 T. horseradish

3 T. dry mustard

1 tsp. Tabasco pepper sauce

1 T. dark molasses

1 T. red wine vinegar

 

In a medium sized bowl, combine all ingredients. Whisk until sauce is well blended.

 

Yield:

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Szechwan slaw

Szechwan slaw

dressing

2 cups rice wine vinegar

2 tablespoons honey

3 tablespoons crushed red pepper flakes

1 bunch scallions, sliced, including greens

1 small piece fresh ginger, peeled and diced

2 small bunches cilantro

2 cups oil, or a blend

4 ounces sesame seed oil

Place all ingredients in the blender except for the oil. Blend the ingredients until smooth and then slowly drizzle in the oil to emulsify.

Slaw

2 heads red cabbage

2 heads green cabbage

3 large red bell peppers

5 medium carrots

Shred both kinds of cabbage into a tub. Peel and julienne the carrots using thin slicing attachment on the mandolin. Core and seed the peppers and julienne by hand. Combine all ingredients in a tub and mix thoroughly.

 

Easy Sausage Manicotti

Easy Sausage Manicotti

1 box of manicotti pasta

1 lb ground italian sausage

2 cloves garlic, minced

2 T. olive oil

1 pack fresh basil, rinsed and chopped

1 15oz. container ricotta cheese

2 eggs

Dash of salt

1 jar alfredo sauce (4 cheese is great)

1 jar marinara or other tomato based sauce

Preheat oven to 350 degrees. Cook the manicotti according to package. While manicotti is cooking, heat olive oil in pan and add garlic. Once garlic is slightly golden in color, add sausage and cook thoroughly. Once manicotti is finished, drain and dry. For the manicotti filling, place the ricotta in a large bowl. Add eggs and mix thoroughly. Mix in basil and salt. Once sausage is cooked, mix in with ricotta mixture. Fill manicotti with cheese/sausage mix. Place manicotti in a 9×13 baking pan. Cover manicotti with alfredo sauce and then with a small amount of tomato sauce. Cover with foil and bake for 30 minutes. Uncover and bake for 5 more minutes

 

Yield:

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Kentucky Hot Browns

Kentucky Hot Browns

hotbrown4 T. butter

1 small onion, finely chopped

3 T. flour

2 C. milk

1/2 tsp. salt

1/4 tsp. white pepper

1/4 C. shredded Cheddar cheese

1/4 C. shredded Parmesan cheese

4 slices toast, crusts cut off

4 slices toast, cut into triangles

Thin slices of cooked turkey

Thin slices of cooked honey or sugar-cured ham

Crisp fried bacon, crumbled

Sautéed mushroom slices

Tomato slices

 

Melt butter in a non-stick skillet, add onions, and sauté until transparent. Sprinkle in flour, stirring to mix well. Add milk, salt, and pepper, and whisk until smooth. Cook over medium heat until sauce thickens, stirring frequently. Add cheeses and continue beating until blended and smooth. Remove from heat. Put one slice of toast in each of four oven-proof individual serving dishes. Top each piece of toast with turkey slices and ham slices. Place the toast triangles on the sides of the sandwiches. Ladle cheese sauce over the sandwiches. Place under broiler until sauce begins to bubble. Top with crumbled bacon and sautéed mushrooms. Garnish with tomato slices, if desired. Serve immediately.

 

Yield:

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Moque Choux

Moque Choux

12 ears corn

1/2 C. porcini mushrooms

1/2 green pepper diced

1 lg. tomato, peeled & diced

1/2 C. cooking oil

1 large onion, diced

1 clove garlic finely chopped

1 T. sugar

Salt & pepper to taste

Jalapeno pepper may be added also if you wish for some extra kick

 

Sauté onion and green pepper in oil until wilted. Cut kernels from corn cobs and scrape with knife to get milk. Add all remaining ingredients and cook slowly for one hour.

 

Yield:

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Jalapeño Stuffed Tomatoes

Jalapeño Stuffed Tomatoes

4 large tomatoes

1 1/2 oz. cheddar cheese

1 slice whole wheat bread

1 small onion

1 small pickled jalapeño peppers

 

Use tomatoes held at room temperature until fully ripe.  Preheat oven to 350 F.  Cut tomatoes in halves horizontally; scoop out seeds from between cell walls.  In a food processor fitted with a steel blade, place cheese, bread, onion and pepper; process until mixture is crumbly.  Spoon onto tomato halves, dividing mixture evenly.  Press lightly into cavities.  Place in a shallow baking pan containing 1/4-inch hot water.  Bake, uncovered, until tomatoes and filling are hot, about 20 minutes.

 

SBD Chicken en Papillote

SBD Chicken en Papillote

4  Chicken Breast Halves (boneless, skinless)

2 Scallions [chopped]

1 Carrot (medium) [sliced diagonally]

1 Zucchini (small) [cut lengthwise in half, then crosswise into 1/2 pieces]

1 tsp. Dried Tarragon

1/2 tsp. Orange Zest [grated]

Salt (to taste)

Pepper (to taste)

 

Heat the oven to 400°F (425°F if foil is used). Cut four 2-foot lengths of parchment paper or foil. Fold each in half to make a 1-foot square. Sprinkle the chicken breasts with salt and pepper. Place a breast slightly below the middle of each square of paper. In a small bowl, combine the scallions, carrot, zucchini, tarragon, and orange zest. Spoon 1/4 of the vegetable mixture over each chicken breast. Fold the parchment, or foil, over the chicken and crimp the edges together tightly. Bake for 20 minutes on a baking sheet. To serve, cut an X in the top of each packet with scissors and tear to open.

 

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Mini Chocolate Cakes with White Chocolate Lava

Mini Chocolate Cakes with White Chocolate Lava

1 C. unsalted butter, softened
1/2 C. sugar
3 eggs
3 egg yolks

1 lb. bittersweet chocolate, melted

1 C. flour

1 C. toasted, ground pecans

1 tsp. pure vanilla extract

6 oz. white chocolate, in 1-oz. pieces

3/4 C. heavy cream, whipped

2 oz. bittersweet chocolate, grated

 

Preheat oven to 350°. Using an electric mixer with a whisk attachment, cream butter and sugar together on high speed until light and fluffy, about 5 minutes. Add eggs and egg yolks, one at a time, mixing well after each addition. Continue to mix until the egg mixture is lemon colored, about 3 minutes more. Lower the mixer speed and add the melted chocolate. Stop and scrape down the sides and then continue to mix. Add flour, nuts, and vanilla and mix just until the batter comes together.  Distribute the batter among six 8-oz. well-greased ramekins. Place the ramekins on a baking sheet and bake for 15 minutes. Remove from oven. Place a 1-oz. piece of white chocolate into the middle of each half-baked cake. Return cakes to oven and bake for another 10 to 15 minutes, or until a knife inserted in the side comes out clean. Do not insert the knife into the center or you will hit the white chocolate.  Let cakes cool for about 10 minutes, then invert onto a plate and pipe whipped cream on the top of each cake. Top with grated chocolate and serve warm.

Cauliflower Italiano

Cauliflower Italiano

1 lb. cauliflower florets, cut into marble-size pieces

1 T. olive oil, preferably extra virgin

2 tsp. red wine vinegar

Pinch of salt

1 oz. aged provolone, thinly shaved

Red-pepper flakes

 

Fill a skillet with 1/2″ water. Cover and set over high heat. Bring to a boil. Add the cauliflower. Cover and cook, stirring occasionally, for 4 minutes, or until crisp-tender. Drain. Meanwhile, in a bowl, combine the oil, vinegar, and salt. Whisk to blend. Add the drained cauliflower. Toss to combine. Serve on appetizer plates topped with cheese and red-pepper flakes to taste.

 

Yield: 8 servings

Calories: 42

Fat: 3g

Fiber: 1g

Lemon Butter Cookies

Lemon Butter Cookies

shortbread1 cup & 2 tablespoons All-Purpose Flour
1/3 cup Sugar
1 1/2 tablespoon Lemon Zest, finely grated
7 tablespoons Unsalted Butter, cut into 1/4″ cubes
1 Egg Yolk

For the Glaze:
1 cup Powdered Sugar
3 tablespoons Lemon Juice, fresh 

In a large mixing bowl combine the flour, sugar and lemon zest. Add the chilled butter and cut the butter into the flour mixture using a pastry cutter until the mixture looks like coarse crumbs. Add in the egg yolk and using a fork, stir until blended. Using your hands, gently knead the bough until it comes together and forms a ball. (Note: If the dough looks too dry add some ice water 1 teaspoon at a time until the mixture comes together.) Once the dough has been formed into a ball, cut the dough in half and roll each half into a log about 1-inch in diameter. Wrap the logs in plastic wrap and allow them to chill in the freezer for 30 minutes. (Note: You can freeze the dough for up to a month if you do not want to bake all of the cookies immediately!) Once you are ready to bake the cookies pre-heat the oven to 350 degrees. Remove the logs from the freezer, unwrap and slice into 1/4-inch think rounds using a serrated knife. Place the cookies on a baking sheet lined with parchment paper and back for 10-12 minutes. Transfer the cookies to a wire rack and allow them to completely cool before glazing them. For the Glaze: Place the powdered sugar into a small mixing bowl and add the lemon juice. Whisk until the mixture is syrupy. Glaze the cookies using a pastry brush, the back of a spoon, or place the glaze into a piping bag and pipe onto the cookie. Allow the cookies to sit until the glaze is set.

 

Braised Hearty Greens with Pancetta and Pine Nuts

Braised Hearty Greens with Pancetta and Pine Nuts

1/3 C. pine nuts

6 oz. pancetta, sliced 1/4-inch thick and chopped

1/2 C. thinly sliced red onion

2 1/2 pounds hearty greens (kale, mustard, turnip, or collards) stemmed and leaves chopped

1 C. low-sodium chicken broth

1 T. packed brown sugar

Salt and pepper

1/8 tsp. cayenne pepper

2 T. unsalted butter

2 T. red wine vinegar

 

Toast pine nuts in Dutch oven over medium heat until golden, about 5 minutes; set aside. Cook pancetta in now-empty pot until browned, 6 to 8 minutes. Using slotted spoon, transfer pancetta to paper towel-lined plate. Cook onion in now-empty pot until softened, about 5 minutes. Add half of greens, broth, sugar, 1/2 tsp. salt, and cayenne. Cover and cook until greens are beginning to wilt, about 1 minute. Stir in remaining greens and cook, covered, stirring occasionally, over medium-low heat until completely tender, about 30 minutes. Remove lid and cook over medium-high heat, stirring occasionally, until liquid is nearly evaporated, about 10 minutes. Stir in pancetta, butter, and vinegar and cook until butter is melted, about 30 seconds. Season with salt and pepper to taste, and sprinkle with pine nuts. Serve.

 

 

 

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Cauliflower Au Gratin

Cauliflower Au Gratin

4 C. Cauliflower Florets

4 tsp. Butter

2 Cloves Garlic, minced

2 T. Flour

2 C. Evaporated Milk

1-2 C. Shredded Sharp Cheddar

2 T. Parsley

Salt and Pepper (cayenne)

 

Cook cauliflower until tender and set aside.  In large saucepan sauté garlic in butter.  Stir in flour, salt and pepper.  Gradually add milk, stirring until sauce boils and thickens.  Stir in cheese and parsley.  Arrange cauliflower in baking dish.  Cover with sauce and remaining cheese.  Bake until lightly browned and bubbly, about 30 minutes.