Lemongrass Ginger Syrup

Lemongrass Ginger Syrup

Lemongrass Ginger Syrup

Great way to make use / preserve ginger. Use for marinades, to sweeten tea or other beverages, or mix with sparkling water and lemon juice for a homemade ginger ale.

570 grams fresh ginger

3 stalks lemongrass

2 C. water

6 C. granulated sugar

 

Thoroughly wash the ginger. You don’t need to peel it, but break off any hanging pieces as dirt sometimes gets trapped between nodes. Roughly chop the ginger and lemongrass and add it to a food processor along with the lemongrass and 2 C. of water. Process until the mixture is pureed, scraping down the sides a few times with a spatula. Line a 2 C. liquid measuring C. with multiple layers of cheese cloth, or a single layer of fine-mesh muslin and scoop the ginger mixture onto the cheese cloth; you’ll probably need to do this in batches. Gather up the edges of the cloth and twist the edges towards the bulge of ginger to wring out as much liquid as you can. Discard the pulp and repeat until you’ve squeezed out all the ginger juice. You should now have 4 C. of liquid. If you don’t have 4 C., the ginger you used may have not been fresh, but just add water to make 4 C.. Add the ginger juice to a large pot along with 6 C. of sugar. Heat the mixture over medium heat to a full simmer. It has a tendency to boil over, so keep a constant eye on it and lower the temperature if it looks like it’s going to boil over. The impurities that made the juice cloudy will float to the top as foam, so use a fine mesh skimmer or spoon to remove the foam from the syrup and discard. After the foam stops forming and the syrup is clear, your ginger syrup is done. You can pour the hot syrup into sterilized glass bottles, or let it cool and transfer it to a suitable container. Stored in the fridge it will last for 6 months.

Homemade Turkey Sausage

Homemade Turkey Sausage

1/2 pound ground turkey

1/4 C. onion – finely chopped

1/4 C. dried apples – crumbled or finely chopped (can be replaced by 1/2 C. fresh apple – but not as good)

1 egg white – beaten

3 T. quick-cooking oats

2 T. fresh parsley – finely chopped

1/2 tsp. salt

1/2 tsp. ground sage

1/4 tsp. pepper

1/4 tsp. ground nutmeg

1 dash ground red pepper

Cooking spray

 

Lightly coat a 10-inch skillet with coating spray. Set aside.  Place three or 4 paper towels on another plate and set aside. In a medium bowl, combine the onion, apples, egg white, oats, parsley and all spices. Add the ground turkey and mix well.  Shape mixture into eight 2-inch wide patties. Preheat the skillet over medium heat. Place patties in skillet. Cook over medium heat for 10 to 12 minutes, turning once until sausage is browned and completely done.  Transfer patties to paper towel-lined plate to pat of excess grease. Transfer to serving plates and enjoy.

Marinated Slow Roasted Onions

Marinated Slow Roasted Onions

Marinated Slow Roasted Onions

 

1 C. water

1 C. red wine vinegar

2 T. brown sugar

1 tsp. fresh rosemary chopped

1/2 tsp. salt

1/4 tsp. black pepper

pinch red pepper flakes optional

4 large white or yellow onions (See Note)

Roasting

4 T. butter

1 tsp. fresh rosemary chopped

 

Blend marinade ingredients in small bowl and pour into a baking dish that will hold all 8 onion halves. I use 8×8″ baking pan or round 12″ baking stone (pictured) depending on size of onion. Trim the end of onions and cut horizontal (leaving skin on) and place wide side down in marinade. Marinate overnight covered in refrigerator. Preheat oven to 400°F. Flip the onions over in the marinade, and lay on the flat bottom of each side. Top each onion with 1/2 T. of butter and remaining tsp. of rosemary.  Roast uncovered in oven for 1 hour or until golden brown, basting once or twice during roasting. Remove from heat, spoon reduced sauce over and sprinkle with parsley or more fresh chopped rosemary. Remove outer skins before eating and serve. Notes: Trims ends off onions, slice in half horizontally, keeping the skin on to hold shape and protect the outside as it later roasts.

Baked Eggs in Butternut Squash Rings

Baked Eggs in Butternut Squash Rings

Baked Eggs in Butternut Squash Rings

 

These baked eggs are such a fun way to use squash. I’m partial to butternut, but acorn or spaghetti squash would work equally well. Roasting the squash before adding the egg ensures that the squash will be tender and slightly caramelized, while the eggs will be cooked to perfection in the center.

FRESHEGGS

1 large butternut squash

Extra-virgin olive oil

Kosher salt

Freshly ground black pepper

6 eggs

1/2 C. freshly grated Parmesan cheese

Fresh sage for garnish

 

Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Wash the squash and cut crosswise into six 3/4- to 1-inch slices. Scoop out the seeds and hollow out the middle of each slice to allow room for an egg. Arrange the squash on the baking sheet and brush each ring with olive oil inside and out, then season with salt and pepper. Bake on the center rack of the oven for 20 minutes, until the squash has softened. Remove the baking sheet from the oven and gently crack and slide 1 egg into the center of each squash ring. Season with salt and pepper, drizzle with olive oil, and return to the oven. Bake about 8 minutes, until the egg whites are set and the yolks are firm but not fully set. Use a spatula to slide the squash rings onto plates. Top with Parmesan, garnish with fresh sage, and drizzle with olive oil.

Ham with Red-Eyed Gravy and Creamy Grits

Ham with Red-Eyed Gravy and Creamy Grits

 

 

4 1/2 C. milk

2 T. butter

Salt

Freshly ground white pepper

2 C. quick white grits

1 pound ham steak (fresh) or a leftover ham roast with juices from baking

1 C. strong coffee

8 slices white bread-toasted and buttered

 

In a saucepan, over medium heat, add the milk and butter. Season with salt and pepper. Bring the liquid to a boil. Whisk in the grits. Stir constantly for 6 minutes or until tender.  Set aside and keep warm. Heat a skillet over medium heat. When the pan is hot, add the ham and sear for 4 to 5 minutes on each side. (If using leftovers from a ham roast, add some of the juices from the pan.) Remove the ham from the pan and set aside. Stir in the coffee. Bring the liquid to a simmer and cook for 2 minutes. Remove from the heat. To serve, cut the ham into four portions. Spoon the grits in the center of each plate. Lay each piece of the ham next to the grits. Spoon the gravy over the ham. Serve with toast.

Cheesy Baked Grits Casserole

Cheesy Baked Grits Casserole

 

 

4 C. low fat milk

2 C. water

1 tsp. salt (divided)

1 1/4 C. uncooked quick cooking grits

1 C. (4 oz) shredded parmesan cheese

1/2 teaspoon black pepper

5 large egg whites

6 T. chopped fresh chives (or green onions)

2 tsp. butter (melted)

cooking spray

 

Preheat oven to 350F. Combine milk, water and 1/2 tsp. of salt in a medium saucepan over medium-high heat; bring to a boil. Add grits, stirring with a whisk. Cover, reduce heat to low and cook 8 minutes or until liquid is absorbed. Remove from heat. Stir in 1/4 tsp. salt, cheese and pepper. Cool 5 minutes.

 

Place remaining 1/4 tsp. salt and egg whites in a large bowl and beat with a mixer at high speed until stiff peaks form. Gently fold grits into the egg whites and add the chives. Spoon mixture into a 13×9″ baking dish coated with cooking spray. Top the grits with the melted butter. Bake at 350F for 40 minutes or until browned. Let stand 10 minutes before serving. Yields 8 servings (approx 1 C..)

Breakfast Meatballs

Breakfast Meatballs

6 lbs ground beef

4 lbs of breakfast sausage

8 eggs

2 C. (approx) of chopped onions

1 C. of green peppers

2 lbs shredded cheddar cheese

Dry mustard to taste

Minced garlic to taste

Salt and pepper to taste

1 C. catsup

Cream (amount varies – add untill it looks like no more will soak into the meat mixture)

 

Preheat oven to 350°F Mix all ingredients well. Hand-ball into two-inch meatballs rounds. Bake on cookie sheets at 350°F for about 30 min, but watch them so they don’t over-cook.  You can store the Breakfast Meatballs in ziploc bags in the freezer for 3 months. Microwave using one meatball as a test meatball. When the center of the test meatball is nice and warm, chow down. A popular favorite with the kids. Freeze two dozen and you’ll be ready to serve a fun and tasty breakfast on any moment’s notice. Great with toast!

Breakfast Polenta with Chorizo & Queso Fresco

Breakfast Polenta with Chorizo & Queso Fresco

Breakfast Polenta with Chorizo & Queso Fresco 

1 1/3 C. crumbled queso fresco or feta cheese (about 6 oz.)

1/2 C. chopped fresh cilantro

3 1/4 C. water

1 C. polenta (coarse yellow cornmeal) or regular cornmeal

1 1-pound bag frozen yellow corn kernels-thawed

1 pound fresh link chorizo sausage-casings removed

1 pound cherry tomatoes (about 3 1/2 C.)

 

Preheat oven to 425°F. Toss cheese and cilantro in small bowl. Mix 3 1/4 C. water, polenta, and corn kernels in 13x9x2-inch glass baking dish. Sprinkle generously with salt and pepper and stir to blend well. Bake until water is absorbed and polenta is tender, stirring once, about 25 minutes.  Meanwhile, sauté chorizo in heavy large skillet over medium-high heat until browned, breaking into small pieces with side of wooden spoon, about 6 minutes. Add cherry tomatoes to skillet. Cover, reduce heat to medium, and simmer until tomatoes soften, about 6 minutes. Uncover; crush some tomatoes with fork. Simmer until tomatoes release juices and sauce thickens slightly, about 10 minutes. Spoon polenta onto plates. Top with chorizo mixture, then cheese mixture.  If you’re not a fan of chorizo, a sweet Italian sausage works well in this recipe with feta cheese.

Best Bacon

Best Bacon

1 pound bacon

1 C. flour

1 C. brown sugar

1 tsp. pepper

 

Mix together brown sugar, flour, and pepper in a large Zip-loc bag. Add bacon and shake it up to bread the bacon. Bake on a cookie sheet at 350 for about 15-20 minutes, more if you like it crispy!

Ravioli in Spinach-Tomato Sauce

Ravioli in Spinach-Tomato Sauce

 

5 oz. refrigerated light ravioli

1 cup tomato sauce, low sodium

1 clove garlic

1 1/2 cups frozen spinach

1/2 tsp. Italian seasoning

1 tbsp. low fat or nonfat parmesan cheese

1/3 tbsp. olive oil

 

Prepare ravioli according to package directions, omit salt, drain. Mince garlic. Heat the oil in a nonstick skillet and sauté garlic and sauté briefly, until just golden. Add frozen spinach, tomato sauce and Italian seasoning, cover, lower heat and cook for about 8 to 10 minutes. Add cooked ravioli, gently combine; cover and cook 1-2 minutes more and serve with a sprinkle of Parmesan cheese.

Fantasy Fish

Fantasy Fish

6 oz. fillet of fish of choice

1/4 tsp. chili powder

1/4 tsp. cumin

1/4 tsp. paprika

1/4 tsp. black pepper

4 tbsp. low sodium salsa

1/3 cup pineapple chunks

1 tbsp. fresh cilantro (coriander)

1/4 tsp. oregano

2/3 tbsp. olive oil

 

Rinse and pat dry fish. In a small bowl, combine spices: (you can use less spice if you like): rub over both sides of fish. In a nonstick skillet, heat oil over medium heat and sauté fish about 3-5 minutes on each side or until done. Remove from pan and keep warm. In same skillet, add pineapple with juice and salsa. Raise heat to medium-high and bring to a boil. Cook 1-2 minutes, add cilantro and oregano, and continue to cook for 1-2 more minutes, or until sauce is thickened. Serve.

Parmesan Chicken in Florentine Sauce

Parmesan Chicken in Florentine Sauce

 

 

1/2 cup tomato sauce, low sodium

1 clove garlic

3/4 cup frozen spinach

1 tsp. low sodium parmesan cheese

3 1/2 oz. boneless chicken breast

1 tsp. onion powder

1/3 tbsp. olive oil

 

Cook your pasta of choice (try penne or rigatoni) according to recipe provided; set aside. Rinse and pat dry chicken, then cut into strips. Mince garlic. Heat a nonstick skillet sprayed with cooking spray over low-medium heat, and sauté garlic for 2-3 minutes, until just soft. Raise heat to medium high, add chicken and cook for 5-6 minutes or until no longer pink. Remove from pan and reserve. Microwave spinach in a microwavable bowl at high heat, covered, for 2-3 minutes and drain. Add spinach and tomato sauce to skillet and simmer for about 2-3 minutes, covered. Add chicken and onion powder to sauce, stir and cover: simmer another 2-3 minutes. Add cooked pasta to pan, combine and heat through for another minute. Serve with a sprinkle of Parmesan cheese.

Beef and Cheese Pasta

Beef and Cheese Pasta

1 bell pepper

1 tsp. oregano

1/2 tsp. Italian seasoning

1 tsp. dried parsley

4 oz. of lean, ground round beef

1/4 cup low fat or nonfat ricotta cheese

1 clove garlic

1 medium fresh tomato

1/3 tbsp. olive oil

 

Prepare pasta-according recipe provide. Angel Hair pasta or any thin spaghetti works well here. Chop tomatoes and bell pepper and mince garlic, set aside. Heat oil in a nonstick skillet over medium heat. Sauté garlic, tomatoes and bell pepper 2-3 minutes or until bell pepper is slightly softened. Add ground beef and cook until brown, stirring occasionally. Add cooked pasta along with oregano, Italian seasoning, parsley, and ricotta. Cook for about 2-3 minutes more. Serve.

Rice and Green Soybean Pilaf

Rice and Green Soybean Pilaf

 

4 tbsp. uncooked rice

1 cup green soybeans (edamame)

1/2 small red onion

1/2 medium carrot

1/2 large celery stalk

1 clove garlic

4 oz. fresh mushrooms

2/3 cup vegetable broth

1 tbsp. sliced almonds

1/4 tbsp. olive oil

 

You can use frozen shelled green soybeans. In a medium saucepan, place soy beans with enough water to cover them. Boil beans about 5 to 6 minutes, or until tender; drain and set aside. Rinse and chop the onion, carrot, and celery; wipe mushrooms with a damp cloth or paper towel and slice; mince garlic. In a medium saucepan, heat oil on medium heat and sauté garlic, onion, carrot, and celery for about 5 minutes. Add mushrooms, rice, and broth. Bring to a boil, lower heat, cover and simmer for about 20 minutes, or until rice is cooked. Stir in the soybeans and mix thoroughly. Cover and let stand for a few minutes for flavors to blend, top with almonds and serve.

Korean Noodle Salad with Shrimp

Korean Noodle Salad with Shrimp

 

 

4 oz. fresh mushrooms

1 medium carrot

1 green onion

2 tsp. sesame oil

1 1/2 tsp. lite soy sauce

2 tsp. balsamic vinegar

5 whole medium cashews

5 oz. fresh or frozen medium-sized, shrimp

1/2 tsp. garlic powder

1 cup fresh spinach

1 oz. bean sprouts

 

Prepare vermicelli or thin noodle according to recipe, omit salt. Rinse and chop spinach, mushrooms, carrot and onion; rinse and pat dry sprouts; chop cashews, set aside. Boil water in a saucepan. Peel shrimp, rinse and add to boiling water until pink, about 3 minutes. In a small bowl, whisk together soy sauce, oil, vinegar and garlic powder. In a large salad bowl, combine cooked vermicelli or noodles with vegetables, shrimp and dressing. Toss well, sprinkle with cashews. Serve.

Beef Kebabs with Peanut Dipping Sauce

Beef Kebabs with Peanut Dipping Sauce

1/2 cup light soy sauce

2 tablespoons granulated brown sugar substitute

2 tablespoons sugar substitute

4 cloves garlic, pressed

1 1/2 pounds sirloin steak, 1 1/2″ thick, cut into 1″ pieces

1/2 cup creamy unsweetened natural peanut butter

3/4 cup water

3 tablespoons lime juice

1 tablespoon finely chopped ginger

1/4 teaspoon ground red pepper

1 green bell pepper, cut into squares

1 red bell pepper, cut into squares

1 large onion, cut into wedges

 

In a shallow dish, combine half of the soy sauce, 1 tablespoon of the brown sugar substitute, 1 tablespoon of the sugar substitute, and 2 of the pressed garlic cloves. Add the steak and stir to coat. Let stand for 20 minutes, stirring once. Meanwhile, in a heavy saucepan over high heat, combine the peanut butter, water, lime juice, ginger, ground red pepper, the remaining half of the soy sauce, the remaining 1 tablespoon brown sugar substitute, the remaining 1 tablespoon sugar substitute, and the remaining 2 cloves pressed garlic. Cook, stirring constantly, until the mixture boils. Remove it from heat.  Coat a grill rack with cooking spray. Preheat the grill to high.  Thread the steak, peppers, and onion onto four metal skewers. Place on the grill rack and cook, turning occasionally, for 10 minutes, or until the steak is no longer pink, and a thermometer inserted in the thickest portion registers 160°F and the juices run clear. Serve with the peanut sauce.

 

Yield: 4 servings

Calories: 481

Fat: 23g

Fiber: 4g

Meatballs with Tomato and Zucchini Medley

Meatballs with Tomato and Zucchini Medley

1/4 pound extra-lean ground beef or ground turkey breast

2 tablespoons whole wheat bread crumbs

2 tablespoons liquid egg substitute or 1/2 egg

3/8 teaspoon ground black pepper

1/4 teaspoon dried Italian seasoning

3 tablespoons grated Parmesan cheese

1/2 onion, finely chopped

1 cloves garlic, minced

1 zucchini, halved lengthwise and sliced

1/2 yellow squash, halved lengthwise and sliced

1/2 can (8 ounces) Italian-style cut tomatoes

1/2 can (8 ounces) crushed tomatoes

2 tablespoons chopped fresh basil

Sprig basil, for garnish

 

In a large bowl, combine the beef or turkey, bread crumbs, egg substitute or egg, 1/4 teaspoon of the pepper, the Italian seasoning, and 2 tablespoons of the cheese. Form into balls the size of walnuts.  Spray a large nonstick skillet with cooking spray and heat over medium heat. Working in batches, add the meatballs and cook for 15 minutes, or until browned and no longer pink inside. Remove to a bowl, leaving drippings in the skillet. Repeat to cook the remaining meatballs.  In the same skillet in warm drippings over medium-high heat, add the onion and garlic and cook for 5 minutes, or until the onion is tender. Stir in the zucchini, yellow squash, cut tomatoes (with juice), crushed tomatoes, the remaining 1/8 teaspoon pepper, the remaining 1 tablespoon cheese, and the meatballs. Heat to boiling. Reduce the heat to low, cover, and cook for 20 minutes. Stir in the chopped basil. Garnish with the basil sprig.

 

Yield: 4 servings

Calories: 280

Fat: 20g

Fiber: 6g

Sugar and Spice Seeds

Sugar and Spice Seeds

 

 

1 cup(s) pumpkin seeds

3 tablespoon(s) melted unsalted butter

3 tablespoon(s) sugar

1 teaspoon(s) pumpkin-pie spice

1 pinch(s) kosher salt

 

Clean pumpkin seeds: Rinse under cold water and remove all the pulpy strings. (This is best done before the pulp dries.) Dry seeds thoroughly.

Roast pumpkin seeds: Heat oven to 350°F. Line a baking sheet with nonstick foil. Toss seeds with melted unsalted butter, sugar, pumpkin-pie spice, and kosher salt. Place on prepared baking sheet and roast 15 to 20 minutes, or until browned.

Rice Pilaf

Rice Pilaf

1 C uncooked rice (I use a long grain)

1/2 C vermicelli (real skinny spaghetti)

1/3 cube/stick butter

1 can chicken broth adding enough water to make 2 cups

1 tsp minced onion

1 tsp salt or I prefer 1/2 tsp salt and 1/2 tsp Lawry’s seasoning salt

 

In a pan melt butter and brown the broken up vermicelli.  Stir often as this will burn easily.  Cook until the noodles are well browned.  Add chicken broth, onions and salt and bring to a boil.  Add rice and stir once.  Cover and simmer slowly until cooked through (15-20 minutes)

Phyllo Wrapped Asparagus

Phyllo Wrapped Asparagus

1- 2 asparagus spears per wrap.  I cut one spear in half but if your spears are small use two spears per wrap.

frozen phyllo dough sheets, thawed.  You can get four wraps out of one sheet of phyllo dough

1/4 C butter, melted per 4-6 wraps

1/4 C grated Parmesan cheese  per 4-6 wraps

 

Preheat oven to 375 degrees F. Snap off the tough ends of the asparagus. Unwrap the phyllo and cut the stack in quarters lengthwise. Keep covered with towel until ready to use. Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan. Place 2 pieces of asparagus spears on the short end of the sheet. Roll up, jelly-roll style. Place each piece, seam side down, on a baking sheet. Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are used up. Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.

Lemon-Rosemary Noodles and Chicken

Lemon-Rosemary Noodles and Chicken

3 boneless, skinless chicken breasts

Coarse salt and freshly ground pepper

1 T. fresh rosemary, minced

1 lemon, zested and juiced

3 T. honey

8 ounces thin spaghetti (I prefer Barilla Plus)

2 T. butter

2 cloves garlic, minced

1/4 cup real bacon bits

1/2 cup cream

1/2 cup shredded parmesan cheese

3 roma tomatoes, seeds and core removed, diced

2 T. capers (optional)

 

Start a pot of water boiling to cook the pasta. Spray your BBQ grill rack with nonstick spray and fire it up. Sprinkle salt, pepper and rosemary on each chicken breast and grill for 7-8 minutes on the first side. In a small bowl, mix 2 T. of freshly squeezed lemon juice and the honey together, then brush it on the tops of the chicken breasts before flipping them over. Brush the underside as well, and grill for a few more minutes until they are cooked through (actual cooking time will depend on how thick the breast is, and you could certainly pound them thinner to start with to make it go faster). Remove to a plate and cover to keep warm. Toss your noodles into the boiling salted water if you haven’t already. Once they are nearly done cooking, begin making the sauce. It comes together quickly. In a large skillet, melt 2 T. butter then add the garlic. Saute and stir for 2-3 minutes, then add the bacon bits and cook for another minute. Stir in the remaining lemon juice and all of the zest, then the cream. Stir in the cooked and drained noodles, adding a tablespoon or two of the pasta water if needed to thin the sauce. Slice the chicken breasts thinly. Stir in the roma tomatoes and parmesan cheese (and capers if you so desire – I’m the only one that likes them around here, so I tossed a few on my own plate), and serve immediately with a portion of chicken breast strips on top of the pile of pasta.

Quick Cheese Bread

Quick Cheese Bread

3 ounces Parmesan cheese, shredded on large holes of box grater (about 1 cup)

3 C (15 ounces) all-purpose flour

1 Tbsp baking powder

1/4 tsp cayenne pepper

1 tsp salt

1/8 tsp black pepper

4-5 ounces sharp or extra-sharp cheddar cheese, cut into ½-inch cubes

1 1/4 C whole milk (2% milk may be substituted but don’t use skim milk)

3 Tbsp butter, melted

1 large egg lightly beaten

3/4 C sour cream

 

Adjust an oven rack to the middle position in the oven and preheat oven to 350 degrees.  Spray a 5 by 9-inch loaf pan with nonstick cooking spray, then sprinkle 1/2 cup of the Parmesan cheese evenly in bottom of pan.  In a large bowl, whisk flour, baking powder, cayenne, salt, and pepper to combine. Using a rubber spatula, mix in cheddar cheese cubes, breaking up clumps, until cheese is coated with flour. In a medium bowl, whisk together milk, melted butter, egg, and sour cream. Using a rubber spatula, gently fold wet ingredients into dry ingredients until just combined (the batter will be heavy and thick). Do not overmix. Scrape batter into prepared loaf pan; spread to sides of pan and level surface with a rubber spatula. Sprinkle remaining 1/2 cup Parmesan evenly over surface.  Bake until deep golden brown and toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Cool in pan on wire rack 5 minutes; invert loaf from pan and continue to cool until warm, about 45 minutes. Cut into slices and serve.

Balsamic Roast Pork Tenderloin

Balsamic Roast Pork Tenderloin

4 1/2 lb. pork tenderloins, 2 packages with 1 tenderloin in each package (For the four of us I only cooked one of the tenderloins)

4 Tbsp. Balsamic vinegar

4 Tbsp extra virgin olive oil

8 cloves garlic, cracked or chopped

Steak seasoning blend or coarse salt and black pepper

4 sprigs fresh rosemary, leaves stripped and finely chopped

4 sprigs fresh thyme, leaves stripped and finely chopped (I used a teaspoon of dry)

 

Preheat oven to 500 degrees. Trim silver skin or connective tissue off tenderloins. Place tenderloins on a nonstick cookie sheet with a rim (I covered mine in foil). Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Coat tenderloins with a few tablespoons of balsamic vinegar and rub into meat.  Drizzle tenderloins with olive oil, just enough to coat.  Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend.  Roast in hot oven for 20 minutes. Let meat rest, transfer to a carving board, slice and serve

Chili-Lime Pineapple {Mango} Chicken Skewers

Chili-Lime Pineapple {Mango} Chicken Skewers

6 Tbsp olive oil

1/4 C fresh lime juice

Zest of one lime

1 tsp chili powder

1/4 tsp cayenne pepper (double that if you like spicy things)

1/2 tsp salt

1 Tbsp sugar

4 boneless, skinless chicken breast halves, cut into 1 inch cubes

3 ripe but firm mangoes, peeled and cut into 1 1/2 inch cubes or fresh pineapple spears cut into 1 1/2 inch cubes.  I used about 6-7 large spears.

 

Soak wooden/bamboo skewers in water for 20-30 minutes prior to using them.  This will prevent them from burning on the grill. In a large bowl, whisk together the olive oil, lime juice, lime zest, chili powder, cayenne, salt and sugar.  Place in a zip-lock bag and add the chicken and mangoes (pineapple), stirring gently to coat with marinade.  Cover and refrigerate for 2-4 hours. Prepare grill (or indoor grill pan). Remove the chicken and fruit from the marinade and thread onto skewers, alternating the pieces and dividing them evenly. Be sure not to smash everything together too tightly.  In order for the food to cook thoroughly and evenly, it needs room!  The pieces threaded on should just barely touch each other. Cook on grill until nicely charred and cooked through – 6-10 minutes. 

Asian BBQ Chicken

Asian BBQ Chicken

1/4 C packed brown sugar

1/4 C soy sauce

2 T lime juice (about 1 lime)

1/4 t cayenne pepper

1/4 t curry powder

3-4 garlic cloves, minced

1 t grated fresh ginger

8 boneless, skinless chicken thighs

 

Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Reserve a couple of spoonfuls of the marinade in a small bowl and place the rest, with the chicken, in a zip-lock bag. (If your chicken pieces are extra large and you feel like you need a little more marinade, you can always add a bit of water to stretch it.) Refrigerate for a minimum of 4 hours, but overnight is best. Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness.

Parmesan Popovers

Parmesan Popovers

3 eggs

3/4 cups all-purpose flour

1/4 tsp salt

1/2 tsp freshly ground black pepper

1/2 tsp herbs de Provence

4 T. chopped parsley leaves

1 cups whole milk

3/4 cup grated Parmesan (about 5 ounces)

 

Preheat the oven to 400 degrees F. In a blender, combine eggs, flour, salt, pepper, and herbs, milk, and cheese. Blend on medium speed. Spray a mini-muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup 3/4 full. Bake until puffed and golden brown, about 20 to 25 minutes. Remove popovers from muffin tin and cool on a wire rack.

Peruvian Quinoa Corn Chowder

Peruvian Quinoa Corn Chowder

 

2 tbsp butter

1 1/2 cups chopped leeks

1 cup finely diced celery

1/2 cup finely diced red bell pepper

1 tsp salt

1/4 cup amaranth

1/2 cup quinoa

1/4 tsp dried thyme

4 cups fresh or frozen sweet corn kernels, thawed

1 cup whole milk

2 tbsp minced parsley, for garnish

 

In a large pot, sauté the leeks, celery and bell pepper in 2 tablespoons of butter for about 5 minutes. Season with salt.  Stir in the amaranth with 3 cups of water. Bring to a boil over high heat. Stir in the quinoa and thyme and return to a boil. Reduce the heat and simmer, partially covered, for 10 minutes. Meanwhile, purée 3 cups of the corn with 1 cup of water in a blender or food processor. When the quinoa has cooked for 10 minutes, stir the corn purée and remaining whole corn kernels into the soup. Add salt to taste. Reduce the heat and simmer until the quinoa and amaranth are tender, 3 to 5 minutes. Stir in the milk. Divide into portions and garnish each with finely chopped parsley.

Cranberry Baked Brie

Cranberry Baked Brie

1 12 ounce (6”) wheel of brie

8 sheets fillo dough, thawed

1/2 cup butter, melted

1/2 cup cranberry sauce

3 sprigs fresh thyme

sliced apples and bread

 

Cover a baking sheet with a layer of parchment paper. Preheat oven to 400 degrees. Unwrap the brie and have the cranberry sauce and thyme ready before you begin working with the fillo dough. Lay out one sheet of fillo dough on a clean work surface and brush generously with melted butter. Repeat with the additional sheets of fillo.  After the last layer, spread cranberry sauce in a circle in the center, as wide as the round of brie. Center the brie over the sauce and lay thyme sprigs over the top. Trim the corners off the fillo to make an oval shape. Working quickly, fold up the edges over the brie, brushing folds with melted butter as you go. Once it’s closed, gently flip over onto baking sheet and brush outside with butter. Bake for 25 minutes, until fillo is golden brown. Remove from oven and let cool for 45 minutes, then serve with apples and bread. If you’re impatient like me and can’t wait to dig in, be prepared for a gooey gush of warm, melted cheese. Mmm. Enjoy!

Berry-Cardamon Topping

Berry-Cardamon Topping

 

1 and 1/2 pint raspberries

1 and 1/2 pint blackberries

1/4 C. sugar

1/2 tsp. ground cardamom

 

Combine raspberries, blackberries, sugar and ground cardamom in a medium bowl. Mix together gently. Let mixture stand until berries are juicy, stirring occasionally, at least 30 minutes. Set aside until ready to serve.

Beans & Barley Tofu Scrambler

Beans & Barley Tofu Scrambler

 

1/4 C. tahini

1/4 C. shoyu

1 tsp. black pepper (or to taste)

1 tsp. salt

2 tsp. garlic powder — or to taste

2 pounds firm tofu (drained dried and coarsely crumbled)

2 tsp. olive oil

2/3 C. sliced fresh mushrooms

2/3 C. diced tomato

2/3 C. chopped green onions

Toasted sesame seeds for garnish

 

Combine tahini, shoyu, pepper, salt and garlic powder. Add to crumbled tofu, being careful not to crumble tofu too fine.  Heat 12-inch non-stick, or well-greased, skillet over medium heat. Add oil and sauté mushrooms until cooked, about 5 minutes. Add tomatoes and green onions and cook for 1 minute.  Add tofu mixture and cook, scrambling occasionally, until some of it begins to brown a little. Garnish with toasted sesame seeds.

Apple Cheddar Bagel Broil

Apple Cheddar Bagel Broil

 

1 bagel

1/2 apple – sliced

1 tsp. butter

2 thin slices of cheddar cheese (American works too)

1 tsp. sugar

1 tsp. cinnamon

 

Preheat oven to 400 degrees.  Combine cinnamon and sugar together. Split bagel in half and lightly toast in oven or toaster. Spread a little butter on each half. Top each bagel with apple slices and a sprinkle with cinnamon-sugar. Place cheese slices on top and broil until cheese is bubbly.

Pina Colada Tofu Shake

Pina Colada Tofu Shake

 

1/3 brick silken tofu

8 oz soy milk

1 frozen banana

1/4 C. pineapple (fresh or canned)

1/4 tsp. coconut extract

 

Place all ingredients in a blender and blend until smooth.

Lemonade Wake-up Call

Lemonade Wake-up Call

1 C. lemonade

1/2 C. plain or lemon yogurt

3/4 C. fresh or frozen pineapple chunks

1/2 C. pineapple sherbet

3 or 4 large icecubes

 

Place all ingredients in the blender and blend until smooth.  You can also make a great orange-pineapple smoothie by replacing the lemonade with orange juice and using plain yogurt.

Watermelon Jam

Watermelon Jam

 

7 C. watermelon – cut into 1-inch pieces

4 C. granulated sugar

1/4 C. lemon juice

4 T. coarse salt

1 T. ground ginger

Cold water

 

Dissolve salt thoroughly in 8 C. cold water and pour over watermelon pieces; let stand 5 – 6 hours.  Drain, rinse well and drain again. Cover with cold water and let stand 30 minutes; drain. Sprinkle with ginger, cover with water and cook until fork tender; drain. Combine sugar and lemon juice and 7 C. water. Bring slowly to boiling and boil 5 minutes; add watermelon pieces and boil gently for 30 minutes, then simmer until watermelon is clear about 3 hours. Pack, boiling hot, into cleaned jars, leaving 1/4 inch head space; adjust caps. Process jars about 20 minutes at 180° F in hot water bath.

Hawaiian Sandwiches

Hawaiian Sandwiches

 

16 slices of bacon

8 pieces toasted white bread

1 (20 oz. can) sliced pineapple — drained

8 slices Cheddar cheese.

 

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. Place 8 slices of toast on a baking sheet. Place a slice of pineapple, two slices of bacon and a slice of cheese on each. Broil until cheese is melted.

Honey Ginger Melons

Honey Ginger Melons

 

6 C. melon (honeydew and cantaloupe are my favorites) – cut into 1 inch cubes

1/4 C. honey

2 tsp. ginger root – minced

1 tsp. lime zest

1 tsp. orange zest

 

In a microwave-safe bowl, mix together the honey, zests and ginger root. Heat on high in microwave for about 20 seconds. Set aside and allow to cool. In a large bowl, toss the melon pieces with the sauce. Serve immediately. You can store this in the refrigerator for 5 days, but it’s always best when super fresh.

Strawberry Rhubarb Jam

Strawberry Rhubarb Jam

 

1/2 pound of fresh rhubarb

1/2 quart of fresh strawberries

1 C. of sugar

1 T. of lemon juice

3/4 tsp. of quick tapioca

 

Clean the rhubarb and cut into 1/2-inch pieces.  Clean and hull strawberries and slice in half. In a large heavy saucepan, add rhubarb, strawberries, sugar and lemon juice. Without turning on heat, stir ingredients together and allow them to set for 45 minutes. Add the tapioca, stir and allow to set an additional 15 minutes. Bring mixture to a very low simmer and cook for 50 minutes. Allow to cool to room temperature. Transfer to a jar or other container and refrigerate.

Three-Cheese Quiche Bites

Three-Cheese Quiche Bites

 

40 Ritz or similar snack crackers – finely crushed

4 large eggs

2 C. shredded Mozzarella cheese

3/4 C. milk

1/2 C. chopped roasted red peppers

1/2 C. dijon mustard

1/4 C. shredded Parmesan and Romano cheese blend

1/4 C. chopped parsley

3 T. butter or margarine – melted

 

Preheat oven to 350 degrees. In a medium bowl, mix the cracker crumbs with the butter or margarine. Lightly coat a 13 by 9 pan with cooking spray. Place crumb mixture in pan and press out to make a crust on the bottom. Bake for 8 to 10 minutes – until golden. Remove from oven and let stand for 5 to 10 minutes. Sprinkle half (1 C.) of the Mozzarella cheese over the crumb layer. Follow that with a layer of red peppers covered with the remaining (1 C.) Mozzarella cheese. In a small bowl, beat the eggs with the milk, mustard and parsley. Pour evenly over the last layer of cheese in the pan. Finally, sprinkle with the Parmesan and Romano cheese blend.  Bake (at 350 still) for 30 to 35 minutes or until set.  Let stand 10 minutes; cut into squares and serve warm. A perfect use for slightly stake crackers

Fat Smash Apple Crisp

Fat Smash Apple Crisp

2 C. Chopped Apples 

1 tsp. Ground Cinnamon 

1/2 C. Quaker Old-Fashioned Instant Oatmeal 

1 C. Water 

 

Place chopped apples in a microwave safe dish. Sprinkle with cinnamon and toss to coat. Microwave on high for 2-3 minutes. Add dry oats and water, and microwave for 1 minute more. Stir well before serving. 

Mini Cheddar Garlic Popovers

Mini Cheddar Garlic Popovers

3 tsp. Oil

¾ C. Milk

1 Egg

1 Egg White

¾ C. Flour

½ Tsp. Johnny’s Garlic Seasoning

1/3 C. Cheddar Cheese (shredded)

Spray 24 mini muffin cups with cooking spray, place the muffin pan on a cookie sheet. Add 1/8 of a tsp. Oil to the bottom of each cup. In a small bowl combine the milk, egg and egg white, mix well using a whisk. Add the flour and garlic season then mix well, once fully combined stir in the cheese. Warm the cookie sheet/muffin pan in a 425 degree oven for about 5 minutes, once heated divide the batter between the muffin cups. Bake for 18-20 or until golden brown. Immediately remove popovers from the pan and serve warm.