Meat Filled Turnovers

Meat Filled Turnovers

6 T. butter or margarine

1/4 C. onion, chopped (optional)

1/2 C. flour

1-1/3 C. chicken broth

1-1/3 C. milk

2 C. cooked chicken, turkey or beef, chopped

Peas or other vegetables, frozen or fresh (optional)

1 recipe two-crust pie dough

 

Melt butter in a saucepan, add onion and cook until tender. Add flour and stir. It will be very thick. Add broth and milk, cook and stir until thickened. You can use canned broth if you are using leftover meat. Frozen chicken breasts or tenders can be simmered in water until done. This water can be used in place of the canned broth. If more flavor is needed, add a tsp.  of chicken bouillon or a seasoning packet from chicken-flavored ramen noodles. Add the cooked, chopped meat to the butter and flour mixture. Add peas or other vegetables, salt and pepper. Mix up enough dough for a double crust pie: 2 C. flour; 2/3 C. plus 2 T. shortening, 1 tsp.  salt, enough cold water to form a soft dough. Roll dough into a large rectangle. It may be easier for you to roll half at a time. Cut into rectangles about 4 x 5″. Put a large spoonful of meat mixture on 1/2 of rectangle. Moisten edges with water, fold top over and seal edges by pressing with the tines of a fork. Poke a few holes in the top with the fork for steam vents. Recipe makes 8 turnovers. Place on a baking sheet. I use parchment paper or foil on the pan to catch any filling that spills out while baking. Bake at 425 degrees for 25 minutes or until done. Add 1/3 C. milk to remaining sauce and spoon over hot turnovers.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Grilled Beef Tenderloin with Two Sauces

Grilled Beef Tenderloin with Two Sauces

3 T. cracked black pepper

2 T. olive oil

1 T. freshly grated lemon peel

1 tsp. salt

2 garlic cloves, crushed with garlic press

1 whole beef tenderloin, trimmed (about 4 1/2 pounds)*

 

Prepare outdoor covered charcoal grill for indirect-heat cooking method with drip pan as manufacturer directs, or follow manufacturer’s directions if using covered gas or electric grill.  In C., mix pepper, oil, lemon peel, salt, and garlic; rub all over tenderloin. If necessary, tuck thin, narrow end of tenderloin under to make meat an even thickness. . Place tenderloin on rack in grill; cover grill and cook tenderloin over medium heat 40 to 50 minutes, turning over once, until temperature on meat thermometer reaches 135 degrees F. or until of desired doneness. Internal temperature of meat will rise 5 to 10 degrees (medium-rare) upon standing. Transfer tenderloin to warm large platter. Let stand 10 minutes to set juices for easier slicing. Serve tenderloin thinly sliced with sauces.

 

Yield:

Calories:

Fat:

Fiber:

 

Lemon Verbena Cake

Lemon Verbena Cake

1 2/3 C. Sugar

1 C. Butter Flavored Crisco

1 C. cake flour

5 large eggs

1/8 tsp. salt

2 drops lemon extract

1/4 C. fresh chopped lemon verbena leaves -or- 2 T. crushed dry leaves

 

Cream together the sugar and crisco until well mixed. Add the eggs 1 at a time, mixing for one minute after each. Add dry ingredients gradually, scraping down the sides. Add the flavoring, and the verbena leaves. Pour into a Bundt pan, which is well coated with the shortening and floured.  Bake at 325 degrees for 1 hour and 15 minutes or until golden brown (test with a toothpick). Remove, set on a cooling rack for 15 minutes, and turn over onto plate.

 

Chicken Mulligatawny

Chicken Mulligatawny

Chicken Mulligatawny6 chicken thighs

8 C. water

2 tsp. salt

1/2 tsp. whole black peppercorns

A few celery leaves

2 medium onions

4 whole cloves

1 T. ground coriander

1 tsp. ground cumin

1 tsp. ground fennel

1/2 tsp. ground turmeric

2 dry red chilies, seeded

2 cloves garlic, chopped

1 tsp. finely grated fresh ginger

2-inch stick cinnamon

1 lb. ripe tomatoes, diced

2 tsp. oil

1 bay leaf

3 zucchini cut in chunks

1/4 lb. mushrooms

1 C. thick coconut milk (regular or low-fat)

Lemon juice to taste

 

Place chicken in a large pan with enough water to cover. Add salt, peppercorns, celery leaves and one onion peeled and stuck with the whole cloves. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Add spices, garlic, ginger and tomatoes and simmer until chicken is tender. Remove chicken. Cool and dice meat and return it to the stock. In a fry pay, fry remaining sliced onion and bay leaf in oil until onion is browned. Add this along with the zucchini and mushrooms to the soup. Cook an additional 5 minutes. Reduce heat, stir in coconut milk and reheat to the simmering point. Turn off heat and add lemon juice to sharpen the flavor.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Coq Au Vin

Coq Au Vin

1/2 C. flour

Salt & black pepper

1/2 tsp. paprika

3 lb. chicken, cut into pieces

1/2 C. butter, divided

2 oz. shallots

6 slices bacon, coarsely chopped

2 cloves garlic, crushed

1/2 tsp. dried marjoram

1/2 tsp. dried thyme

1 bay leaf

1 T. fresh parsley, finely chopped

1-1/4 C. dry red wine

1-1/2 C. chicken broth

1 onion, cut into 8 pieces

8 oz. button mushrooms

 

Combine the flour, salt, pepper, and paprika in a plastic bag or pie plate, add chicken, and coat well, shaking off excess flour. Reserve the excess flour. Melt 1/4 C. of the butter in an ovenproof skillet over a gentle heat. Add the chicken pieces and fry lightly for 5 minutes on each side. Remove chicken from skillet. Add shallots, bacon, and garlic. Continue to fry gently for 5 minutes, stirring occasionally, until the shallots have softened. Stir in flour and cook, stirring, until blended. Sprinkle in the herbs and stir in the wine and broth. Bring to a boil. In a separate skillet, sauté onions and mushrooms in 2 T. butter for about 2 minutes. Return chicken to the skillet. Add sautéed onions and mushrooms. Liquid should cover chicken. If not, add broth or wine or water. Cover and simmer on top of stove until the chicken is tender, about 30 minutes. Or, bake in a 400-degree oven for 40 minutes or until the chicken is tender. Arrange the chicken, onions, and mushrooms on a platter. Spoon the sauce over the chicken and sprinkle with chopped parsley.

 

Yield:

Calories:

Fat:

Fiber:

Lebanese Bulgur

Lebanese Bulgur

leb1/3 C. olive oil

1 onion, chopped

2 garlic cloves, minced

1 tsp. dried basil

1 C. bulgur

1 C. tomatoes, seeded and chopped

1 1/2 C. vegetable broth or chicken broth, heated

1 T. honey

1 T. tomato paste

Salt and pepper

1 pinch cayenne (optional)

2 T. chopped fresh parsley

 

1Heat the oil in a medium saucepan over medium heat. Add the onion and cook until lightly browned, about 3 minutes. Add the garlic and cook for another minute. Stir in the tomatoes and basil, cooking 2 more minutes. Stir the bulgur into the tomato mixture, making sure that the bulgur is well coated. Stir in the hot broth, reduce the heat to low and cook, covered, for 5 minutes. Add the honey, tomato paste, salt, pepper and cayenne to the bulgur mixture. Continue to cook, covered until the bulgur is tender and all the liquid has been absorbed, about 25 minutes. Turn off the heat and let sit for 10 minutes. Sprinkle the parsley over the top.

 

Yields:

Calories:

Fat:

Fiber:

 

Cinnamon Scented Quinoa and Smoked Chicken Salad

Cinnamon Scented Quinoa and Smoked Chicken Salad

1 cinnamon stick

1/2 tsp. salt, plus more to taste 1 C. quinoa,

1/4 C. fresh lemon juice,

2 T. olive oil

2 tsp. lemon zest, grated

1 garlic clove, finely chopped

1 tsp. ground cumin

1/2 tsp. cinnamon

1/4 tsp. ground turmeric

1 dash Tabasco

1/2 pound smoked chicken, or smoked turkey, cut into long, thin strips

2 celery stalk, diced

1/2 C. scallions

1/2 C. currants

2 T. pine nuts, toasted

1/4 tsp. freshly ground black pepper, or to taste

 

For each C. of quinoa to be cooked, pour 2 C. of water into a medium-sized saucepan, add cinnamon stick and salt. Bring to a boil over high heat. Add quinoa, reduce heat to low, cover and simmer for 15 minutes, or until the quinoa is tender and the liquid has been absorbed. Remove from the heat and let stand, covered, for 10 minutes. Remove cinnamon stick. Fluff the quinoa with a fork and set aside. In a large bowl, whisk together lemon juice, oil, lemon zest, garlic, cumin, cinnamon, turmeric and Tabasco. Add the chicken or turkey, celery, scallions, currants, pine nuts and the cooked quinoa. Toss well to combine. Season with salt and pepper. (The salad may be prepared up to 24 hours in advance and stored, covered, in the refrigerator.

 

Pennsylvania Maple Granola from the Back Door Bakery

Pennsylvania Maple Granola from the Back Door Bakery

7 1/2 C. organic rolled oats

1/2 C. dry soy milk powder

1 C. shredded coconut

2 C. toasted almonds or walnuts

1 2/3 C. sunflower seeds

1/2 C. sunflower oil

1 C. maple syrup

1 T. vanilla

 

Combine dry ingredients in large bowl, combine liquid ingredients in small bowl them combine and place in large shallow baking pan and bake at 300° for 1 hour tossing every 15 minutes or so until golden brown. Granola will crisp up as it cools. Store in a gallon jar also freezes well. You can add any dried fruit if you wish after baking.

 

Yield:

Calories:

Fat:

Fiber:

Cheesy Lemon Brussels Sprouts

Cheesy Lemon Brussels Sprouts

bruss2 lb. Brussels Sprouts

4 T. olive oil

5 cloves garlic, minced

1 lemon, juiced and zested

3 T. gruyere, grated

Sea salt

Pepper

 

Clean the Brussels sprouts by trimming off the ends and peeling the outer layer of the sprout off. Cut each one in half. Heat the oil in a large skillet over medium high heat. Once heated, add the halved Brussels sprouts to the pan and sauté for about 7-8 minutes on each side until the outer part is a caramelized brown and the inside is soft and fully cooked. Add the garlic half way through the cooking. Reduce the heat to low and add the lemon zest, juice, salt and pepper. Stir to combine and taste. Adjust seasoning if needed. Add the cheese on top and serve.

Chocolate Ganache

Chocolate Ganache

11/2  Pounds semisweet chocolate
10 oz. heavy cream
1 oz. brandy OR rum.

Melt chocolate in double boiler. warm cream and whip into melted chocolate. Add brandy OR rum. Fill tarts OR cover cakes while warm. It too thin, cool slightly before covering cake.

Prosciutto Salmon with Pasta and Zucchini Ribbons

Prosciutto Salmon with Pasta and Zucchini Ribbons

2 fillets of salmon, skinned (you can ask the fish monger to skin them)

4 slices prosciutto

4 thinly sliced, rectangular strips of Fontina cheese

Salt and pepper

 

1 lb. pappardelle pasta

2 medium zucchinis

zest from 1/2 lemon

2 T. olive oil

2 T. lemon juice

2 T. minced chives or chopped parsley

Salt and pepper

 salmon

Preheat the oven to 400 degrees. Salt and pepper the salmon fillets. Place the cheese slices on top of the fillets so that the cheese will melt evenly over the top of the salmon. Wrap the fillets with two prosciutto slices each so that they are evenly distributed across the length of the fillet. Place the fillets on a broiler pan and cook for 12 – 15 minutes depending on the thickness of the filets.  Meanwhile, bring a large pot of salted water to a boil. Zest and juice the lemon. Using a mandoline, thinly slice the zucchini lengthwise into ribbons.  Cook the pasta as instructed on the package. The length of cooking time depends on the thickness of the pasta and can vary widely. During the last three minutes of cooking, add the zucchini ribbons to the boiling water to blanch, and then drain the zucchini and pasta together.  Transfer the mixture to a bowl and add the lemon zest, lemon juice, olive oil, and salt and pepper to taste. Garnish the mixture with minced chives or chopped parsley. Place the salmon fillets on top of the pasta and serve.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Cold Pasta Fredda Salad

Cold Pasta Fredda Salad

1/2 lb. Spiral Noodles, cooked, chilled in cold water, and drained

¼ C. Pesto Sauce

2 Tomatoes, chopped

Black Pepper

2 Cloves Garlic, crushed

2 T. Pine Nuts

3 T. Parsley, chopped

¼ C. Olive Oil

¼ C. Lemon Juice

 

Toss all ingredients together; refrigerate before serving.

 

Yield:

Calories:

Fat:

Fiber:

Preserved Lemon Relish

Preserved Lemon Relish

2 preserved lemons, rinsed and finely chopped

6 green onions, sliced

½ C. chopped parsley

3 T. olive oil

juice of ½ fresh lemon

coarsely ground pepper, to taste

 

In a bowl, combine all ingredients. Serve over grilled fish or chicken or lamb.

 

 

Yield:

Calories:

Fat:

Fiber:

Crisp Bacon Muffins

Crisp Bacon Muffins

8 Bacon slices

1 1/3 C. Cake flour

1 1/2 T. Sugar

1 tsp. Salt

21/2 tsp. Baking powder

1 Egg

3/4 C. Milk

1 T. Bacon fat

 

Sauté bacon until crisp, and chop fine. Sift flour, sugar, salt and baking powder together. Add the bacon. Combine the egg, milk and bacon fat, and blend into the first mixture. Pour into buttered muffin tins, one-third full, and bake in a hot oven (425) for 15-20 minutes.

 

Rice Pilaf with Pine Nuts and Currants

Rice Pilaf with Pine Nuts and Currants

pilaf2 C. long-grain white rice, preferably basmati

2 tsp. salt, plus salt to taste

4 C. boiling water

4 chicken livers, optional

2 T. plus 1/4 C. unsalted butter

1 onion, chopped

3 T. pine nuts

1/2 tsp. ground cinnamon or ground allspice

3 C. chicken stock or equal parts chicken stock and water

1/4 C. dried currants

Freshly ground pepper

3 T. chopped fresh flat-leaf (Italian) parsley or dill

 

In a bowl, combine the rice with the 2 tsp. salt and pour in the boiling water. Stir well and let stand until the water is cold. Meanwhile, if using the chicken livers, in a small sauté pan over medium-high heat, melt the 2 T. butter. Add the livers and sauté until browned and firm but still pink in the center, about 5 minutes. Let cool, then chop coarsely. Set aside. Drain the rice and rinse well under cool running water. Drain again and set aside. In a saucepan over medium heat, melt the 1/4 C. butter. Add the onion and pine nuts and sauté until pale golden brown, about 8 minutes. Add the rice and cook, stirring, until opaque, about 5 minutes. Add the cinnamon or allspice, the stock or stock and water, currants and chicken livers, if using. Season to taste with salt and pepper. Cover and cook over medium-low heat until the liquid is absorbed, about 15 minutes. Uncover the pan, drape a folded kitchen towel over the pan and re-place the lid. Cook over very low heat for 10 minutes longer. Turn off the heat and let stand for 15 minutes before serving. Sprinkle with the parsley or dill and serve.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Coconut Vegetable Curry

Coconut Vegetable Curry

 

1 can light coconut milk

1 C. prepared vegetable broth

3 T. granulated sugar

3 T. soy sauce

2 T. lime juice

1 tsp. red curry paste

1 can (19 oz.) chickpeas, rinsed and drained

1 can (14 oz.) cut baby corn, drained

1 C. each chopped onion, sliced carrot, sliced celery

1/2 C. pot barley

1 C. chopped fresh asparagus

1 C. chopped red pepper

 

Whisk first six ingredients in medium bowl until smooth. Put next six ingredients in 31/2- to 4-quart slow cooker. Pour coconut milk mixture over top. Stir. Cook, covered, on low for eight to nine hours or on high for four to 41/2 hours. Add asparagus and red pepper. Cook, covered, on high for 20 to 30 minutes or until asparagus and red pepper are tender-crisp.

 

 

Yield:

Calories:

Fat:

Fiber:

Pearled Couscous Tomato and Cucumber with Mustard Dressing

Pearled Couscous Tomato and Cucumber with Mustard Dressing

2 C. couscous, cooked

1 red tomato, seeded, medium diced

1 yellow tomato, seeded, medium diced

1 English cucumber, medium diced

1 red onion, small diced

1/4 C. basil, julienned

1/2 C. extra virgin olive oil

1 C. champagne vinegar

1 T. coarse-grain mustard

Salt and pepper

 

Place all ingredients in a bowl, with the exception of the oil, vinegar, and mustard, and gently toss. In a separate bowl, whisk together the remaining ingredients. Toss with the couscous and season with salt and pepper to taste.

SBD Greet-the-Sun Breakfast Pizzas

SBD Greet-the-Sun Breakfast Pizzas

5 tsp. extra-virgin olive oil, divided

4 oz. packed spinach (4 C.)

2 (6-inch) whole-grain pitas, halved horizontally

2 large plum tomatoes, thinly sliced

4 large eggs

1⁄4 tsp. salt

1⁄4 tsp. freshly ground black pepper

2 oz. reduced-fat feta cheese, crumbled (1⁄3 C.)

Preheat oven to 450°F. In a large nonstick skillet, heat 1 tsp. of oil over medium heat. Add spinach, in batches if necessary, and cook until wilted, 2 to 3 minutes. Brush inside of each pita round with 1 tsp. oil. Place pita rounds, oiled side up, on a large baking sheet and bake until starting to brown, about 5 minutes. Remove from the oven. Divide tomatoes and spinach evenly among pita halves, leaving an empty space in the center of each for an egg. Crack 1 egg into the center of each pita. Sprinkle with salt and pepper, return to the oven, and bake until yolks are lightly set, 8 to 10 minutes. Sprinkle with cheese and continue baking until cheese has softened, about 2 minutes more. Serve warm.

 

Yield:

Calories:

Fat:

Fiber:

 

Avocado Fries with Spicy Mayo

Avocado Fries with Spicy Mayo

Avocado Fries1 avocado, sliced into ¼ inch slices
½ C. milk
½ C. flour
1 egg, beaten
Canola oil, for frying

½ C. mayonnaise
Juice from ½ lime
Sriracha, or other spicy chili sauce

Fill a skillet with oil until it’s about ¼ – ½ inch full. Heat on high until oil sputters when a drop of water is dropped in. Place the milk, flour and egg into three separate shallow dishes. Beat about a T. of water into the egg mixture. Take a slice of avocado and dunk in milk, then the flour, then the eggs, then back in the flour. Place each slice on a plate until you’ve dunked the whole batch in batter. Slowly add the slices to the oil. You don’t want to overcrowd the pan, so stop before they all start touching each other. After about a minute you’ll see the edges turning brown, this means it’s time to flip them over. Allow to cook for another minute and then remove them from the skillet and place on a plate lined with paper towels. To make the mayonnaise, mix together the mayo, lime juice and sriracha. Add the Sriracha to taste depending on how spicy you want it. Serve alongside your avocado fries and enjoy!

SBD Armand Salad

SBD Armand Salad

2/3 small clove garlic

Dash salt

Pinch pepper

1/3 tsp. mayonnaise

2 tsp. fresh lemon juice

1/3 tsp. red wine vinegar (optional)

2 tsp. olive oil

1/3 head romaine lettuce, outer leaves removed, washed, dried, torn into bite-size pieces, and chilled

1/3 small head iceberg lettuce, outer leaves removed, washed, dried, torn into bite-size pieces, and chilled

2 2/3 tsp. chopped fresh parsley

1/6 sweet white onion, sliced thin

2 2/3 tsp. freshly grated Parmesan cheese

1/2 green bell pepper for garnish

 

To make the dressing: In a salad bowl mash the garlic, salt and pepper to a paste. Add the mayonnaise, continuing to mash until smooth. Mix in the lemon juice and vinegar, if using. Gradually whisk in the olive oil. Add the romaine and iceberg lettuce, parsley, onion, and the Parmesan. Toss gently. Pile the mixture into shallow salad bowls, sprinkle with a little Parmesan, and serve. Garnish with bell pepper, if using.

 

Yield:

Calories:

Fat:

Fiber:

Teriyaki Turkey Burgers

Teriyaki Turkey Burgers

1 lb. lean ground turkey breast

1/4 C. scallions, chopped

1 garlic clove, minced

1 tsp. fresh ginger, grated

1/4 tsp. black pepper

cooking spray

1/4 C. light soy sauce

2 T. rice vinegar

1/4 C. dry sherry

1 packet artificial sweetener (Splenda or Sweet ‘N Low)

1 C. chopped onion

1/4 tsp. sesame oil

 

In a bowl, combine turkey, scallions, garlic, ginger, and pepper; then divide the mixture into 4 equal patties.  Coat the bottom of a medium nonstick skillet with cooking spray and heat until hot but not smoking. Cook burgers for 4 minutes on each side until cooked through. Remove burgers from pan and keep warm.  Pour soy sauce, rice vinegar, and sherry into pan and stir, scraping up any brown bits. Add sweetener and onion and simmer for 5-7 minutes until onion is soft. Stir in sesame oil.  From:  Eating Well After Weight Loss Surgery

 

Yield: 4 servings

Calories: 174.28

Fat: 1.92g

Fiber: 0.91g

Smoked Turkey-Cranberry Chutney Roll-ups

Smoked Turkey-Cranberry Chutney Roll-ups

turkey-cranberry-wrap-recipe1 and 1/2 T. minced fresh ginger

1 (12-ounce) bag cranberries

3/4 C. sugar

1 C. orange marmalade

1/2 C. walnuts, toasted and finely chopped

1 and 1/2 tsp. Chinese 5-spice powder

1/4 tsp. cloves

8 oz. reduced-fat cream cheese, room temperature

8 oz. nonfat cream cheese, room temperature

1 lb. thinly sliced smoked turkey

16 whole wheat tortillas

Spinach or leaf lettuce

 

Toast and chop walnuts. Bring cream cheese to room temperature. Mince ginger. Preheat oven to 350º F. Combine ginger, cranberries and sugar in 13 x 91/2-inch baking pan, tightly cover with aluminum foil and bake for 50 minutes. Remove from oven; add orange marmalade, walnuts and spices, stir well and cool to room temperature. Meanwhile, whip cream cheese together in a food processor until smooth. Spread each tortilla with a thin layer of cream cheese; leave a 1-inch perimeter around the edges.  Cover with a layer of the cranberries, followed by a layer of sliced turkey; top with spinach or lettuce leaves. Tightly tuck one side of wrapper, keeping spinach flat; roll away from you, jellyroll style. With the seam side down, cut with sharp knife into 1-inch slices for appetizers or in half for larger servings. Serve with cut and exposed to show the red, white and green.  You can easily substitute Thanksgiving leftovers; even port tenderloin or chicken, for the smoked turkey in this beautiful wrapper. Makes 16 wraps.

 

Yield:

Calories:

Fat:

Fiber:

 

 

Rosemary Corn Cakes with Prosciutto and Chicken Sausages with Hot and Sweet Peppers

Rosemary Corn Cakes with Prosciutto and Chicken Sausages with Hot and Sweet Peppers

2 packages chicken sausages, any flavors or brand, such as sun-dried tomato or garlic

2 C. water

Extra-virgin olive oil, 2 tablespoons, 2 turns of the pan

2 large cubanelle peppers, seeded and thinly sliced

Salt and pepper

4 hot red cherry peppers, chopped

A splash of hot pepper juice

1 box (8 1/2 oz. s) corn muffin mix (recommended: Jiffy)

1 egg

3 T. butter, divided

3/4 C.  milk

2 to 3 T. finely chopped fresh rosemary leaves

4 slices prosciutto, chopped

1/2 C.  Honey

Rosemary Corn Cakes with Prosciutto and Chicken Sausages with Hot and Sweet Peppers

Preheat a griddle or nonstick skillet over medium heat. Prick sausages with a fork and place in a large skillet then add 1-inch of water to the pan. Add 2 T. extra-virgin olive oil to the pan then bring water up to a boil then reduce the heat to medium. Let the sausages cook until the liquid evaporates 10 minutes. Work on the corn cakes, see below. Move the sausages off to 1 side of the pan to allow the casings to crisp and brown. Add peppers to the other side of the pan, season with salt and pepper and let them cook until just tender. Add hot peppers to sweet peppers and combine and douse the pan with a splash of pepper juice, just before you serve them. For the cakes, combine muffin mix with egg and 2 T. of the butter – heat it in the microwave on high for 15 seconds, with the milk, rosemary, chopped prosciutto and a few grinds of black pepper. Rub the griddle with remaining butter nested in a paper towel to lightly coat the cooking surface. Form 6 small cakes, 2 to 3 inches and cook cakes until golden on each side, then repeat with remaining mixture. Serve sausages with peppers on top and the cakes alongside drizzled with honey.

 

Yields:

Calories:

Fat:

Fiber:

 

Smothered Chicken from the Whistle Stop Café

Smothered Chicken from the Whistle Stop Café

1 2.5-3 lb. Broiler-Fryer, cut up

½ C. plus 2 T. self-rising Flour

1 tsp. Salt

½ tsp. Pepper, plus more for gravy

½ C. Vegetable Oil

1 C. half and half

1 C. Milk

 

Rinse chicken pieces and pat dry with paper towels.  Combine ½ C. flour, ½ tsp. salt and ½ tsp. pepper; dredge chicken well in flour mixture.  Heat oil in large skillet over medium-high heat; add chicken and brown well on both sides.  Turn chicken skin side up, cover, reduce heat and simmer 15 minutes.  Remove chicken, reserving ¼ C. drippings in skillet.  Combine remaining 2 T. flour, half and half, milk, ½ tsp. salt and pepper to taste; stir until smooth.  Stir into skillet and cook over medium heat until thickened, stirring constantly.  Add chicken, turning to coat with gravy; cover and simmer 15 minutes.

 

Yield:

Calories:

Fat:

Fiber:

 

 

 

Red Onion Crostini

Red Onion Crostini

3 tsp. plus 6 tsp. Olive oil
2oz. Pancetta (Italian Bacon), finely chopped
3 lg. Red onions, thinly sliced
1 tsp. Minced garlic
T. Fresh lemon juice
1 tsp. Fennel seeds, crushed 2 tsp. Sherry wine vinegar or balsamic vinegar

6 5 x 3 x 1/2 -inch slices country-style bread, toasted
Chopped fresh parsley

 

Heat 3 tsp. oil in large skillet over medium-high heat. Add pancetta; sauté 3 minutes. Add onions, garlic, lemon juice and fennel seeds; sauté until onions begin to brown, about 10 minutes. Reduce heat to medium; cover and cook until onions are tender, stirring occasionally, about 20 minutes. Remove from heat. Stir in vinegar. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium-low heat before continuing.)  Drizzle each toast slice with 1 tsp. oil. Divide onion mixture among toasts. Sprinkle with parsley and serve.

Tomato & Goat Cheese Tart

Tomato & Goat Cheese Tart

Flour for the work surface

1 sheet puff-pastry dough, thawed according to package directions

4 plum tomatoes, sliced 1/4 inch thick

1 clove garlic, finely chopped

6 sprigs fresh thyme, leaves only

2 tsp. olive oil

1 tsp. balsamic vinegar (optional)

1/2 tsp. kosher salt

1/4 tsp. black pepper

1 3-oz. package goat cheese

 

Heat oven to 375° F. Unfold the sheet of puff-pastry dough on a lightly floured surface and roll to 1/4 inch thick. Transfer the dough to a baking sheet. In a medium bowl, combine the tomatoes, garlic, thyme leaves, oil, vinegar (if using), salt, and pepper. Using a slotted spoon, transfer the tomato mixture to the pastry, overlapping the tomatoes slightly if necessary, leaving a 1/2-inch border. Crumble the goat cheese over the top. Bake until the dough is puffed and golden brown, 15 to 20 minutes. Let cool for a couple of minutes before cutting into pieces.

 

Yield:

Calories:

Fat:

Fiber:

 

Chicken Tetrazini

Chicken Tetrazini

EI1C07_Chicken-Tetrazzini9 tablespoons butter

2 tablespoons olive oil

4 boneless skinless chicken breasts

2 1/4 teaspoons salt

1 1/4 teaspoons freshly ground black pepper

1 pound white mushrooms, sliced

1 large onion, finely chopped

5 cloves garlic, minced

1 tablespoon chopped fresh thyme leaves

1/2 cup dry white wine

1/3 cup all-purpose flour

4 cups whole milk, room temperature

1 cup heavy whipping cream, room temperature

1 cup chicken broth

1/8 teaspoon ground nutmeg

12 ounces linguine

3/4 cup frozen peas

1/4 cup chopped fresh Italian parsley leaves

1 cup grated Parmesan

1/4 cup dried Italian-style breadcrumbs

 

Preheat the oven to 450 degrees F. Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl. Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 1-2 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken. Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes. Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended. Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

 

 

Yield:

Calories:

Fat:

Fiber:

Sweet and Spicy Brussels Sprouts

Sweet and Spicy Brussels Sprouts

3 T. white wine vinegar

3 T. honey

1 C. chicken stock

1 fresh bay leaf

1/2 red onion, chopped

1/2 red bell pepper, chopped

2 tsp. mustard seed

1/4 tsp. turmeric

2 tubs Brussels sprouts

2 T. celery salt

Black pepper

In a skillet, combine vinegar, honey and stock with a whisk. Stir in bay, onion, pepper, mustard seed and turmeric, stir and bring to a boil. Trim the Brussels sprouts and halve them. Add to stock mixture and season with celery salt and pepper. Cover and reduce heat and simmer 10 minutes, uncover and cook 5 minutes more.

 

Yield:

Calories:

Fat:

Fiber:

Grilled Lemon Potatoes

Grilled Lemon Potatoes

2 russet potatoes, halved lengthwise

1/2 C. low fat margarine, melted

2 T. lemon juice

1 1/2 tsp.s reduced sodium lemon pepper

1/8 tsp. garlic powder

 

Deeply score cut sides of Potatoes, using a sharp knife. Cover skin side With Foil. Combine Remaining Ingredients; Brush Cut Sides With Margarine Mixture. Grill Potatoes, Cut Side Up, 5 To 6 Inches From Medium Coals 40 Min, Basting With Margarine Mixture Every 10 Min. Turn Potatoes & Grill 10 minutes. Turn Potatoes & Baste With Remaining margarine Mixture. Grill 10 Min.

Cheddar Pinwheels

Cheddar Pinwheels

2 C. Unbleached Flour; Sifted

1/2 tsp. Salt

1 T. Baking Powder

1/4 C. Butter

2/3 C. Skim Milk

1 C. reduced fat Cheddar; sharpest possible, Grated

 

Sift the flour, salt, and baking powder together in a mixing bowl and then cut into the butter. Add the milk and stir together quickly but thoroughly. Turn out on a floured board and knead for 30 seconds then roll out to a 1/8-inch thickness. Spread with the grated cheese and roll up tightly like cinnamon rolls. Cut into 3/4-inch slices and transfer to baking sheets and bake in a moderate oven (375 degrees F.) for 20 minutes or until delicately browned.

 

Crockpot Spicy Chicken Cacciatore

Crockpot Spicy Chicken Cacciatore

2 cans (14 1/2 ounces each) no-sodium-added diced tomatoes

8 ounces shiitake mushrooms, stemmed and sliced 1/2″ thick (3 cups)

2 large carrots, halved lengthwise, sliced 1/4″ thick (1 cup)

1/3 cup dry white wine

1 tablespoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme

1 clove garlic, minced

1 teaspoon dried basil

1/4 teaspoon fennel seeds

1/4 teaspoon red-pepper flakes

4 each skinless chicken drumsticks and thighs (about 2 pounds)

2 small yellow summer squash, sliced into 3/4″-thick rounds

Thin strips basil leaves (optional)

 

In a 4-quart or larger slow cooker, combine the tomatoes (with juice), mushrooms, carrots, wine, thyme, garlic, basil, fennel seeds, and red-pepper flakes. Add the chicken and toss to coat. Place the squash on top. Cover and cook on low setting for 7 to 9 hours, or until the chicken and vegetables are tender. Serve with sauce. Garnish with basil, if desired.

 

Yield: 4 servings

Calories: 270

Fat: 5g

Fiber: 6g

Bratwurst Braids

Bratwurst Braids

 

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

4 tsp. spicy brown mustard

1 can (8 oz) sauerkraut, well drained on paper towels (1 C.)

4 cooked smoked bratwurst (thawed if frozen)

1 egg, beaten

1/2 tsp. caraway seed

 

Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough and separate into 4 rectangles; place on cookie sheet. Press each into 6×4-inch rectangle, firmly pressing perforations to seal. Spread 1 tsp. mustard over each rectangle to within 1/2 inch of all edges. Place 1/4 C. sauerkraut and 1 bratwurst lengthwise down center of each rectangle. On long sides of each rectangle, make 5 cuts at an angle and 1 inch apart almost to edge of sauerkraut. For braided appearance, fold strips of dough at an angle across bratwurst with ends of strips slightly overlapping, alternating from side to side; press ends to seal. Brush tops with egg; sprinkle with caraway seed. Bake 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheet. Serve warm with additional mustard, if desired.

 

Yield:

Calories:

Fat:

Fiber:

Spicy Toasted Garbanzo Beans and Pistachios

Spicy Toasted Garbanzo Beans and Pistachios

Spicy Toasted Garbanzo Beans and Pistachios2 15 1/2-ounce cans garbanzo beans (chickpeas), drained

1/4 C. corn oil

1 tsp. coarse sea salt

1 tsp. ground cumin

1 tsp. ground black pepper

1/2 tsp. cayenne pepper

1 C. shelled raw pistachios

2 tsp. fresh thyme leaves

Preheat oven to 400°F. Toss garbanzo beans with next 5 ingredients in medium bowl. Transfer mixture to rimmed baking sheet. Bake until garbanzos are golden and crisp, stirring occasionally with metal spatula, about 20 minutes. (Can be made 4 hours ahead. Keep at room temperature.)  Stir pistachios and thyme into garbanzo mixture. Bake until beans and pistachios are crunchy, about 12 minutes. Transfer mixture to bowl and serve warm.

 

Yield:

Calories:

Fat:

Fiber:

Barbecue Short Ribs

Barbecue Short Ribs

1/4 c. shortening

5 lbs. beef short ribs

3/4 c. water

1 med. onion, chopped

1 1/4 c. catsup

1/2 c. diced celery

1/4 c. light brown sugar

1/4 c. cider vinegar

1 1/2 tbsp. Worcestershire sauce

2 tsp. salt

1 tsp. prepared mustard

1 tbsp. all-purpose flour

1 (8 oz.) pkg. egg noodles, cooked

Chopped parsley for garnish

 

In Dutch oven over medium-high heat, in hot shortening, cook short ribs until well browned on all sides. In medium bowl, stir 3/4 C. water and remaining ingredients, except flour and noodles; pour over ribs; heat to boiling. Reduce heat to low; cover and simmer 2 1/2 hours or until ribs are fork tender, stirring occasionally. Add more water if necessary. With slotted spoon, place ribs on warm platter. Skim fat from pan liquid. In cut, blend flour and 2 T. water until smooth; gradually stir into hot liquid and cook over medium heat, stirring constantly, until mixture is thickened. Serve gravy with meat and noodles. Garnish with parsley.

 

 

Yield:

Calories:

Fat:

Fiber:

 

SBD Joe’s Mustard Sauce

SBD Joe’s Mustard Sauce

1 tsp. plus 1/2 tsp. Colman’s dry mustard

1 C. mayonnaise

2 tsp. Worcestershire sauce

1 tsp. A-1 Steak Sauce

1 tsp. heavy cream

1 tsp. milk

Salt

 

Place the mustard in a mixing bowl or the bowl of an electric mixer. Add the mayo and beat for 1 minute Add the Worcestershire sauce, steak sauce, cream, milk and a pinch of salt. Beat until the mixture is well-blended and creamy. If you’d like a little more mustard flavor, whisk in about 1/2 tsp. more dry mustard until well-blended. Chill the sauce, covered, until ready to serve.

 

Yield:

Calories:

Fat:

Fiber:

Bacon and Blue Cheese Pasta Bake

Bacon and Blue Cheese Pasta Bake

12oz. Back bacon rasher
1oz. Butter

1 Clove Garlic — crushed
4oz. Mushrooms — sliced
10z. Flour
1/2 Pint Milk
3oz. Blue Cheese

Salt and freshly ground black pepper

8oz. Dried Fettuccine

5oz. Mozzarella cheese — chopped

Preheat oven to 180 C/350 F/Gas Mark 4. In a large saucepan, melt the butter, add the bacon and garlic and cook until lightly browned. Add the mushrooms and cook for a further 1-2 minutes. Stir in the flour. Remove from the heat, and gradually add the milk. Return the pan to the heat, and bring to the boil, stirring constantly until a smooth, glossy sauce has formed. Stir in the blue cheese and seasoning. Meanwhile, cook pasta following instructions on the pack. When cooked drain, and stir into the sauce. Transfer to an ovenproof dish. Sprinkle with Mozzarella cheese and cook in the preheated oven for 10-15 minutes until browned and serve with a mixed green salad.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Italian Pancake Dunkers

Italian Pancake Dunkers

Pizza sauce or spaghetti sauce

2 C. Original Bisquick® mix

1 C. milk

2 eggs

1/2 C. shredded mozzarella cheese (2 oz.)

1/2 C. finely chopped pepperoni

1/4 C. finely chopped green bell pepper

2 tsp. Italian seasoning

1 small tomato, finely chopped (1/2 C.)

 

Heat pizza sauce until warm; keep warm. Stir Bisquick, milk and eggs until blended. Stir in remaining ingredients.   Spoon batter by T. onto hot griddle; spread slightly.   Cook until edges are dry. Turn; cook until golden. To serve, dunk pancakes into sauce.

 

Yield:

Calories:

Fat:

Fiber:

Avocado Egg Rolls

Avocado Egg Rolls

1 pkg (6″) egg roll wrappers

3 avocados, peeled and sliced into long chunks

1 small red onion, sliced thinly

1/4 C. cilantro, chopped

light oil, such as vegetable oil, for frying

soy sauce

 

Pour enough oil in a heavy pan to cover the bottom. Heat on medium high. While the oil is getting hot, chop avocado, onion, mango and cilantro. Run your knife through the cilantro thoroughly until it is almost a paste.   To assemble to egg rolls, place a single wrapper on your work surface at an angle so it looks like a diamond rather than a square. Spread a pinch of the cilantro across the center of the wrapper. Top with a slice of avocado, mango and red onion. Fold the corner closest to you over the filling. Fold the sides of the wrapper in and roll the whole thing away from you – much like you are wrapping a burrito. Seal the edge with a little bit of warm water. Repeat with the remaining wrappers.   To fry the egg rolls, place 3-5 in the hot oil, seam side down. Fry 2-3 minutes on each side and drain on paper.

 

 

 

Yield:

Calories:

Fat:

Fiber:

 

Onion Roasted Potato Wedges

Onion Roasted Potato Wedges

1 1/2 lb. medium all purpose potatoes
2 T. oil
1 tsp. Italian seasoning
1 pkg. Onion Gravy Mix

Cut potatoes into wedges. Pour oil into a foiled lined shallow baking pan. Add potatoes; toss to coat. Sprinkle Gravy mix and Italian seasoning over potatoes, toss to coat; spread in single layer. Bake in 375 degree F oven 10-12 min. Stir potatoes, bake additional 12-15 min. or until done.

Hyssop Baked Peppers

Hyssop Baked Peppers

4 red bell peppers

3 cloves garlic

Salt

2 sprigs hyssop leaves, removed from the stems and finely chopped

Olive Oil

16 ripe cherry tomatoes

8 anchovy fillets

 

 

Preheat the oven to 400°F (200°C) Halve the peppers lengthways, remove and discard the white core and seeds, then lay the peppers, cut side up, in a greased baking dish. They should fit snugly. Peel the garlic, slice it finely and put a few slices in each halved pepper, together with a little salt, a pinch of hyssop leaves and 1 T. (15 ml) oil. (If you are using anchovies in olive oil, use this oil, as it adds extra flavor.) Halve the tomatoes — there’s no need to peel these small tomatoes — and tuck them into the peppers. Bake in the oven until the peppers have almost collapsed and are full of juice. Either drain the anchovies, if in oil, on paper towels, or if in brine, rinse and dry them. Roughly chop the anchovy fillets and stir 1 tsp. (5 ml) into each of the peppers. Return to the oven for 10 minutes, then serve.

 

 

Yield:

Calories:

Fat:

Fiber: