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.

 

 

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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.

 

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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

 

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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.

 

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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.

 

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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 II

Lemon Butter Cookies II

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.

SBD Apple-Butternut Squash Soup

SBD Apple-Butternut Squash Soup

1 tsp. extra-virgin olive oil

1 small onion, thinly sliced

2 lb. butternut squash, peeled, seeded, and cut into 1-inch pieces

3 C. lower-sodium chicken broth

1/2 C. unsweetened apple cider

Salt and freshly ground black pepper

 

Heat oil in a large heavy-bottomed saucepan over medium heat. Add onion and cook until softened and lightly browned, about 5 minutes. Add squash, cover, and cook 10 minutes more, stirring occasionally. Add broth and simmer until softened, 15 to 20 minutes. Using a slotted spoon, transfer solid ingredients to a blender with apple cider and puree until smooth. Add 1…” C. of the cooking liquid and puree until smooth. Stir back into the pan. Serve hot.

 

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Cioppino

Cioppino

1/2 C. each chopped green pepper and onion

2 cloves, garlic, minced

1/4 tsp. oregano, crushed

1/8 tsp. thyme, crushed

1/4 C. olive oil

2 cans (10 3/4 oz. each) condensed tomato soup

1 C. water

1/2 C. sauterne or other dry white wine

1 lb. shrimp, shelled and de-veined

2 lobster tails, cracked

2 T. chopped parsley

1 bay leaf

1 lb. haddock fillet, cut in 1- inch pieces

 

Cook pepper, onion, oregano and thyme in olive oil until tender. Add remaining ingredients except haddock. Cook over low heat 10 minutes. Add haddock; cook 1- minute more. Stir gently.

 

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Lemon Pepper Pasta and Asparagus

Lemon Pepper Pasta and Asparagus

2 C. uncooked farfalle (bow-tie) pasta (4 oz.)

1/4 C. olive or vegetable oil

1 medium red bell pepper, chopped (1 C.)

1 lb. asparagus, cut into 1-inch pieces

1 tsp. grated lemon peel

1/2 tsp. salt

1/2 tsp. freshly ground pepper

3 T. lemon juice

lemonpeper1 can (15 to 16 oz.) navy beans, rinsed and drained

Freshly ground pepper, if desired

 

Cook and drain pasta as directed on package.   Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook bell pepper, asparagus, lemon peel, salt and 1/2 tsp. pepper in oil, stirring occasionally, until vegetables are crisp-tender.   Stir lemon juice and beans into vegetable mixture. Cook until beans are hot. Add pasta; toss. Sprinkle with pepper.

 

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Zesty Ginger Tomato Chicken

Zesty Ginger Tomato Chicken

12 chicken drumsticks and/or thighs, skinned (2 1/2 to 3 lbs.)

2 14 1/2 oz cans tomatoes, undrained

2 T. quick-cooking tapioca

1 T. grated fresh ginger

1 T. snipped fresh cilantro or parsley

4 cloves garlic, minced

2 tsp. packed brown sugar (optional)

1/2 tsp. crushed red pepper

1/2 tsp. salt

 

Place chicken pieces in a 3 1/2 quart or 4 quart slow cooker. Drain one can of tomatoes, chop tomatoes from both cans.  For sauce, in a medium bowl, combine chopped tomatoes and the juice from the undrained can of tomatoes, the tapioca,  ginger, cilantro, or parsley, garlic, brown sugar (if desired),  crushed red pepper, and salt.  Pour sauce over chicken. Cover, cook on low heat setting for 6 to 7 hrs or on high heat setting for 3 to 3 1/2 hrs. Skim fat from sauce.  Serve sauce with chicken.

 

Yield:

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Grilled Apple and Swiss Cheese Sandwich

Grilled Apple and Swiss Cheese Sandwich

grill2 slices whole wheat bread

1 1/2 teaspoons olive oil

1/2 Granny Smith apple – peeled, cored and thinly sliced

1/3 cup shredded Swiss cheese

 

Preheat a skillet over medium heat. Lightly brush one side of each slice of bread with the olive oil. Place 1 slice of bread, olive oil side down into the skillet, and arrange the apple slices evenly over the top. Sprinkle the Swiss cheese over the apple, then top with the remaining slice of bread, olive oil-side up. Cook until the bread is golden brown, then flip the sandwich over, and cook until the other side is golden brown and the cheese has melted, 1 to 2 more minutes.

 

Zucchini Ribbons with Basil Butter

Zucchini Ribbons with Basil Butter

zucchini4 medium zucchini (1 1/2lbs)

1 T. butter, cut into small pieces

1 T. olive oil

2 T. grated parmesan cheese

2 T. fresh basil leaves, sliced thin

1/8 tsp. red pepper flakes

Garlic Powder, to taste

 

Bring pot of water to boil. Mean-while, with vegetable peeler-slice zucchini lengthwise into ribbons. Add zucchini to boiling water; cook until tender, 30-60 seconds. Drain and transfer zucchini to serving bowl. Add butter, oil, parmesan, basil, red pepper flakes and garlic powder to taste; gently toss until butter is melted and zucchini are coated.

 

 

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Chicken with Rosemary Dumplings

Chicken with Rosemary Dumplings

chicken-and-rosemary-dumplings2 T. vegetable oil

6 large   (3 1/4 lb.) bone-in chicken breast halves, skin removed

4 large   carrots, peeled and cut into 1-inch pieces

2 large   stalks celery, cut into 1/4-inch-thick slices

1 medium onion, finely chopped

1 C. all-purpose flour

2 T. all-purpose flour

2 tsp. baking powder

1 ½ tsp. chopped fresh rosemary

1/2 tsp. dried rosemary may be substituted for fresh rosemary

1 tsp. salt

1 large   egg

1 ½ C.    milk

2 C. water

1 can (14 1/2 oz.) low-sodium chicken broth

1/4 tsp. ground black pepper

1 oz. (10 oz.) frozen peas

 

In 8-quart Dutch oven, heat 1 T. oil over medium-high heat until very hot. Add 3 chicken breast halves; cook until golden brown, about 5 minutes per side. With tongs, transfer chicken pieces to bowl as they are browned. Repeat with remaining chicken. Add remaining 1 T. oil to drippings in Dutch oven. Add carrots, celery, and onion and cook, stirring frequently, until vegetables are golden brown and tender, about 10 minutes. Prepare dumplings: In small bowl, combine 1 C. flour, baking powder, rosemary, and 1/2 tsp. salt. In C., with fork, beat egg with 1/2 C. milk. Stir egg mixture into flour mixture until just blended. Return chicken to Dutch oven; add water, broth, pepper, and remaining 1/2 tsp. salt. Heat to boiling over high heat. Drop dumpling mixture by rounded T. on top of chicken and vegetables to make 12 dumplings. Reduce heat; cover and simmer 15 minutes. With slotted spoon, transfer dumplings, chicken, and vegetables to serving bowl; keep warm. Reserve broth in Dutch oven. In a small bowl blend remaining 2 T. flour with remaining 1 C. milk until smooth; stir into broth mixture. Heat to boiling over high heat; boil 1 minute to thicken slightly. Add peas and heat through. Pour sauce over chicken and dumplings.

 

Yield: 6 servings

Calories: 437

Fat: 10g

Fiber:

 

 

 

 

 

Summer Garden Pitas

Summer Garden Pitas

1 C. Chopped tomatoes

1/2 C. Chopped yellow squash

1/2 C. Chopped zucchini

1/4 C. Chopped parsley

2 T. Chopped chives

1 T. Olive oil

1 T. Wine vinegar

Cracked black pepper

4 6-inch pocket breads, halved

8 Red leaf lettuce leaves

8 Slices Cheese Singles

 

Combine tomatoes, squash, zucchini, parsley and chives; mix lightly with oil and vinegar.  Season to taste with pepper.  For each sandwich, fill pita half with lettuce leaf, cheese slice and 1/4 C. vegetable mixture.

 

Yield:

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Chicken, Corn, and Black Bean Stoup

Chicken, Corn, and Black Bean Stoup

2 T. extra virgin olive oil

2 lb. chicken tenders, cut into bite size pieces

1 T. ground cumin

1.5 T. ground coriander

1 chopped chipotle chili pepper in adobo sauce or 1 T. Chipotle chili pepper powder

1 large onion, chopped

4 ears of fresh corn, kernels cut from the cob

1 red bell pepper, cored, seeded, and chopped

3 T. corn starch

1 quart chicken stock or broth

1 15-oz. can black beans, drained

Juice of 1 lime

1/4 C. fresh cilantro leaves, chopped, plus some for garnish

Hot sauce (optional)

Sour cream, for garnish (optional)

Salt and pepper

stoup

Heat a large soup pot over medium-high heat with EVOO. Add the chicken, and season with salt, pepper, cumin, coriander, and chipotle chili pepper. Cook the chicken until lightly browned, about 3 to 4 minutes. Add the onions, corn kernels, and red bell pepper. Cook, stirring frequently, for about 3 minutes. Mix the corn starch with a small amount of chicken broth. Turn the heat up to high. Add the chicken stock, and chicken stock mixed with corn starch. Bring to a simmer and add the black beans. Simmer for 15 minutes. Add the lime juice and cilantro, stir to combine. Taste and check for seasoning; adjust with salt/pepper. Serve the stoup garnished with a little sour cream and chopped cilantro.

 

 

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Chicken, Leek and Lemon Pot Pies

Chicken, Leek and Lemon Pot Pies

About 4 C. cooked, shredded chicken (I prefer dark meat and usually use thighs)

8 cloves of garlic, peeled and de-germed

3 leeks

1/4 C. butter

1/4 C. flour

2 C. chicken stock

1/4 C. white wine (Optional)

1 T. chopped fresh tarragon or 1 tsp. dry (thyme is good, too)

1 T. lemon juice

1 tsp. grated lemon rind

1/4 C. whipping cream

Salt and plenty of freshly ground pepper

3/4 C. green peas, defrosted if frozen

1 recipe pie crust or 450g puff pastry (my lazy way out, although in the photos I used my usual pie dough.)

1 egg, beaten with a pinch of salt

 

Preheat oven to 375°F (190°C). Place garlic in cold water, bring to boil, and boil for a minute or so. Drain and roughly chop. Reserve. Cut very dark green leaves from leeks and discard. Wash leeks well and slice into 1/2-inch (1-cm) sections (I use about 2/3 of the leek). Heat butter in skillet on medium heat. Add leeks and garlic and sauté for about 3 minutes or until leeks soften. Stir in flour and cook until pale gold, about 4 minutes, adding more butter if needed. Stir in chicken stock, white wine if using, tarragon, lemon juice and rind. Bring to boil. Add cream, reduce heat and simmer for 5 minutes or until thick and glossy. Season well with salt and pepper. Stir in green peas and chicken. Place in a 6-cup baking dish or individual baking dishes. Roll out pastry 1/4-inch (5-mm) thick to cover top of dish. Cut a steam hole, decorate with any extra pastry cut in shapes, if desired. Brush with egg. Bake pies on middle shelf of oven for 30 to 35 minutes or until pastry is golden and mixture bubbles. I usually set my baking dish or dishes on a cookie sheet as I inevitably get one that overflows.

 

 

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Sformata di Pollo

Sformata di Pollo

1/2 Walla Walla sweet onion, diced small

1 clove of garlic, minced

1 Tablespoon EVOO (extra virgin olive oil)

1 teaspoon thyme

1 teaspoon rosemary

1 cup cooked chicken, chopped

4 large eggs

1/2 cup heavy cream

Pinch of nutmeg

Parmesan cheese, grated

Salt and pepper to taste

2 Tablespoons of butter

1/2 cup balsamic

Basil for garnish

 

Prepare 6 Ramekins and spray with oil and dust lightly with Parmesan cheese. Prepare a deep baking pan for Bain Marie (water bath). Preheat oven to 400*F. In a medium skillet, heat olive oil and cook onions over medium heat until translucent.  Add minced garlic, thyme and rosemary to skillet and cook for about 30 seconds; add cooked chicken and salt and pepper to taste. Set aside to cool. Whisk the eggs, heavy cream and nutmeg.  Add the chicken mixture to the eggs and mix well.  Spoon mixture into prepared Ramekins until 3/4 full. Fill the 12 inch baking pan filled with 1/4 hot water (Bain Marie).  Place Ramekins in baking pan and bake  uncovered for 30 – 35 minutes until lightly browned on top and test with toothpick comes out clean.  Remove Ramekins from baking pan and cool for about 5 minutes.    Take a sharp knife around the mold and gently unmold Sformata onto a serving dish.  Garnish with basil and drizzle with some reduced balsamic. **Prepare reduced Balsamic while Sformata is cooling.   Place Balsamic in a pan on medium-low heat, whisk frequently until consistency has reached desired thickness.

 

 

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Grilled Malibu Chicken Recipe

Grilled Malibu Chicken Recipe

MalibuChicken_1_36 boneless/skinless chicken breasts
12 slices deli ham (thin)
6 slices canned pineapple
6 slices Swiss cheese
1/2 cup pineapple juice (I just used the juice drained from my canned pineapple)
4 T. unsalted butter, melted
2 T. BBQ seasoning (I used Famous Dave’s)
1 T. plain yellow mustard
1 T. honey
1 T. molasses
2 tsp. Worcestershire sauce
1 tsp. chili powder

Put a breast in a gallon zip-top bag and pound the thick end until the entire breast is uniform in thickness, then move to a platter or rimmed sheet pan.  Repeat with the remaining breasts.  Season both sides of each breast with the BBQ seasoning, cover and refrigerate at least an hour. Combine the butter, pineapple juice, mustard, honey, molasses, Worcestershire sauce and chili powder a medium mixing bowl and whisk until smooth, then set aside. Grill one side of each breast and each pineapple ring over direct heat until they are seared and have nice grill marks, about 2 minutes.  Flip each breast and ring, brush with the sauce, and cook another two minutes. Move the chicken to the indirect part of the grill and brush the top of each with the sauce. Top each breast with two slices of ham and drizzle the ham with the sauce. Put a slice of cheese then a pineapple ring on each breast and drizzle again with the sauce. Continue cooking with the grill lid down until the internal temperature reaches 160º, about 10 minutes.

 

 

 

 

Chicken Sausage Snails

Chicken Sausage Snails

snails3/4 lb boneless, skinless chicken breast, cubed

1 medium onion, chopped

1 Tablespoon fresh parsely, chopped

1 chicken stock cube, dissolved in 1 Tablespoon of boiling water

1 large apple, peeled, cored and grated

2 Tablespoons of bread crumbs

Salt and pepper

Flour for coating

Oil for sautéing

 

1 lb potatoes, peeled and cut into chunks

2 Tablespoons milk

2 Tablespoons butter

Salt and pepper

 

1 carrot, peeled and cut into strips

16 frozen peas

Ketchup

Shredded Savoy Cabbage, Spinach Leaves, or other green for “grass”

 

Put a pot of water on to boil. Peel and chop your potatoes and when the water is boiling, add them.  When done, drain and mash with milk, butter and seasoning.  Meanwhile, add everything for the sausages into the food processor (chicken, bullion, apple, onion, parsley, bread crumbs).  Whir it around for a few minutes until it’s all blended. Add some salt and pepper. Whir again and then put it all into a bowl. Meanwhile, place a few tablespoons of flour on a plate.  Form into 4 sausages, about 5 inches long and coat them in flour.  Heat oil in pan, sauté for about 15 minutes, turning occasionally until browned on all sides and cooked through. While they’re cooking, throw your frozen peas and carrot strips into a steamer basket. Boil a bit of water in a pot, add the steamer basket and cover, cooking until the veggies are tender, about 3 minutes or so. To form the snails, start by placing a sausage on a plate. Add a mound of potato above the sausage using an ice cream scoop. Sort of flatten it a bit. Using a toothpick, draw a spiral to form the shell of the snail. Get a small plastic baggie and put some ketchup in it. Squish it down toward the corner and then use a scissors to snip just a little bit of the corner off so that you have a small hole. Use this to make a ketchup spiral on the potatoes.  Next, the decorations. You’ll need four peas and three carrot strips. Add four small dots of ketchup where the eyes and the bottoms of the feelers went to help them stick. Place two of the carrot strips as feelers. Place two peas for eyes and two for the end of the feelers.  Add the last carrot strip for the mouth.

 

From First Meals

 

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Fish with Green Olives & Preserved Lemons

Fish with Green Olives & Preserved Lemons

1 preserved lemon, chopped

2 tomatoes, chopped

1 onion, chopped

4 T. chopped cilantro

3/4 C. pitted green olives, cut in half

3 lbs. fish fillets, such as snapper, halibut or cod

2 cloves garlic, peeled

1 tsp. coarse sea salt

1/2 tsp. pepper

1/2 tsp. sweet paprika

1/2 tsp. saffron threads

1/2 tsp. hot water

 

Mix together the lemon, tomatoes, onion, cilantro and olives. Spread a small amount of the mixture on the bottom of a baking dish. Rub the fish fillets with the garlic, and sprinkle with the salt and pepper. Place in the baking dish. Surround and cover the fish with the remaining lemon mixture.   Dissolve the paprika and saffron in the hot water, and pour over the fish. Roast the fish for 20 minutes in a preheated 350-degree oven. Serve warm with rice or couscous.

 

 

Yield:

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Pineapple Chicken Salad Sandwiches

Pineapple Chicken Salad Sandwiches

2 C. Cooked Chicken, finely diced
8oz. Can Crushed Pineapple, drained
1/4 C. Slivered Almonds, chopped
Mayonnaise
Alfalfa Sprouts

Combine first 3 ingredients in small bowl.  Add just enough mayonnaise to moisten.  Spread on bread slices, top with sprouts.  Cut sandwiches in half diagonally to serve.