Mexi-Gilroy Garlic Dip

Mexi-Gilroy Garlic Dip

1 cup small curd cottage cheese
1 cup sour cream
1 (4-ounce) can diced green chilies
1 (4-ounce) can sliced black olives
6 cloves garlic, finely minced
4 green onions, with tops, finely chopped
1 large tomato, finely chopped
1 tsp. fresh lemon juice
2 T. mayonnaise
1/2 tsp. salt, or to taste
Freshly ground pepper to taste

Mix all ingredients together; cover and refrigerate for at least 1 hour to allow flavors to mingle. Serve with crackers, chips or fresh vegetables.

Yummy Summer Soup

Yummy Summer Soup

3 lb. tomatoes, halved
2 yellow bell peppers, seeded, stemmed, and quartered
2 garlic cloves
2 T. olive oil
Salt
Pepper
8 fresh basil leaves
6 cups chicken stock or low-sodium chicken broth
1/2 C. light whipping cream or 1 percent
milk
Parmesan cheese, shaved or grated

Preheat the oven to 450°F. Place the tomatoes, peppers, and garlic on 2 large baking sheets or roasting pans, drizzle with olive oil, and sprinkle with a pinch of salt and pepper. Roast until the peppers are slightly dark and the tomatoes are bubbling and slightly brown, about 40 minutes. Let the vegetables cool. Once the veggies are cool, put them in a blender, along with the basil, and blend until coarsely chopped. Put the chopped veggies in a large pot and add the chicken stock. Bring to a boil, then lower the heat to a simmer and slowly add the cream or milk. Continue simmering until the soup is hot, about 15 minutes. Carefully spoon the soup into bowls and top with shaved or grated Parmesan cheese.

Braised Salmon with Leeks, Curry Sauce and Minted Soba Noodles

Braised Salmon with Leeks, Curry Sauce and Minted Soba Noodles

1 tBraised-Fennel_8ablespoon olive oil
6 5-ounce salmon steaks
1/2 pound fennel bulbs, sliced
1 pound leeks, thoroughly washed and cut into sticks
1/2 tablespoon fresh thyme, chopped
1/4 cup clam juice
1/4 cup white wine
Salt & pepper to taste

Preheat oven to 400 degrees F. Heat oil in heavy-bottomed sauté pan. Add fennel and sauté until almost tender. Add leeks; sauté for about 1 minute longer. Add thyme, clam juice, and wine; bring to a simmer. Arrange salmon steaks on top of vegetables; season with salt and pepper. Cover fish with foil; bake at 400 degrees for 6 to 8 minutes.

 

Sauce

2 teaspoons sesame oil, divided
1 tablespoon peeled fresh ginger, minced
2 garlic cloves minced
1/2 cup red bell pepper, diced small
1/2 cup green onions, sliced on the bias
1 tablespoon curry powder
1 tablespoon red curry paste
1/2 teaspoon ground cumin
1 tablespoon low-sodium soy sauce
1 tablespoon brown sugar
1 14-ounce can coconut milk
2 tablespoon chopped fresh cilantro

Heat oil in a heavy-bottomed sauce pan; add ginger, garlic, red pepper and onions. Sauté until tender, about 2 to 3 minutes. Add remainder of ingredients, except cilantro. Bring to a simmer; reduce by 1/3 the original volume, stirring occasionally to prevent sticking. Remove from heat; stir in cilantro. Set aside and keep warm.

Noodles and Dressing

  • 8 ounces dried soba (Japanese buckwheat) noodles, cooked el dente
  • 1/3 cup rice vinegar
  • 1 tablespoon vegetable oil
  • 1 tablespoon soy sauce
  • 1-1/4 cups sugar
  • 3/4 teaspoon salt
  • 1/2 cup chopped fresh mint
  • 1 tablespoon toasted sesame seeds

While noodles are cooking, combine vinegar, oil, soy sauce, sugar and salt in a sauce pan; simmer over medium heat until salt and sugar are dissolved and sauce is slightly thickened. Toss noodles with Dressing; garnish with mint and sesame seeds. Place a portion of noodles in center of a large serving plate. Top with 1 piece of salmon; glaze generously with curry sauce.

 

 

Fresh Raspberry and Tropical Fruit Sorbet Terrine

Fresh Raspberry and Tropical Fruit Sorbet Terrine

recipe_detail_17893051ae6726ac32e782ae528800761 pint lemon sorbet
2 packages Raspberries (6 ounces or 1 1/3 cups each), divided
1/4 cup sugar
2 teaspoons vanilla extract
1 pint non-fat vanilla frozen yogurt
1 pint mango sorbet
fresh mint leaves for garnish

Line a 9 x 5-inch or 8 ½ x 4 ½-inch metal loaf pan with plastic wrap, leaving an overhang on sides. Let lemon sorbet sit at room temperature 15 to 20 minutes to soften to a spreading consistency. Place in a medium bowl and stir with a rubber spatula until ready to spread. Spread sorbet on bottom of loaf pan to form an even layer. Place in freezer until firm, about 1 hour. Bring 1 1/3 cup (6 oz package) raspberries, sugar and vanilla to a boil in a medium saucepan over medium-high heat. Reduce heat to medium and simmer 5 minutes, stirring occasionally. Remove from heat and let cool completely. After raspberry mixture has cooled allow non-fat vanilla frozen yogurt to sit at room temperature 15 to 20 minutes to soften to a spreading consistency. Place in a medium bowl and stir with a rubber spatula until ready to spread. Gently fold in raspberry mixture and blend thoroughly until frozen yogurt turns pink. When lemon sorbet layer is firm, remove pan from freezer and top with yogurt-raspberry mixture. Place back in freezer until raspberry yogurt layer is firm, about 1 ½ – 2 hour. Let mango sorbet stand at room temperature to soften slightly, 15 to 20 minutes. Place sorbet in a medium bowl and stir with a spatula to a spreadable consistency. Top raspberry yogurt layer with an even layer of mango sorbet. Cover with plastic wrap overhang and return to freezer overnight to solidify. When ready to serve, remove loaf pan from freezer and invert onto serving plate. Gently peel away plastic wrap. Garnish with fresh raspberries and mint leaves. To slice, let a knife sit in a cup of very hot water until warmed, dry off and cut into terrine for an even slice. Serve immediately. Can be made up to 3 days ahead.

Cider-Braised Pork, Parsnip, and Shiitake Galettes

Cider-Braised Pork, Parsnip, and Shiitake Galettes

141023ciderporkgalette-121Braised Pork Ingredients
3-4 pounds of pork shoulder
1.5 teaspoons of salt
1 teaspoon of freshly ground pepper
2 tablespoons of butter, divided
2 tablespoons of olive oil, divided
4 cloves of garlic, sliced
1.5 pounds of parsnips, sliced into bite-sized chunks
10 medium-sized shiitake mushrooms, sliced
1 large yellow onion, diced roughly
2 celery stalks, chopped finely
1 tablespoon of flour
1.5 cups of hard cider (I used a local favorite, Reverend Nat’s)
2 cups of beef stock
1 bay leaf
1 teaspoon of dried thyme

Braised Pork Method: Heat a large dutch oven over medium heat. Add 1 tablespoon of butter and 1 tablespoon of olive oil to the dutch oven. While dutch oven is heating, pat pork shoulder dry on all sides and season with salt and pepper. Add it to the dutch oven and brown on all sides. Work in batches and be careful not to overcrowd the meat. Once browned nicely on all sides, remove the pork and set aside on a plate. Preheat oven to 325 degrees F. Add garlic, parsnips, mushrooms, onion, and celery to the dutch oven. (You will likely have to work in batches as you don’t want to steam the veggies by putting too many in at once.) Cook over medium heat until parsnips are turning golden brown on the sides and the other veggies have begun to wilt, about 10 minutes. If it looks like they’re starting to dry out, add the remaining butter and olive oil. Sprinkle 1 tablespoon of flour over the sautéed veggies and toss to coat. Return the pork to the dutch oven. Add cider, beef stock, and herbs to the dutch oven, making sure the liquid covers (or nearly covers) the meat. Cover with a lid and place in preheated oven to cook for 3 hours, turning meat once halfway through. While pork is in oven, begin work on the galette dough (see recipe below.) Once the meat and vegetables are finished cooking, remove from the oven. Pull pork from the dutch oven and slice into bite sized pieces. Meanwhile, if the liquid in the dutch oven has not thickened, spend 5-10 minutes reducing it over medium heat until it is thick enough to coat a spoon. Return meat to vegetable mixture.

Galette Dough Ingredients:

2.5 cups of all purpose flour
½ teaspoon of sea salt
16 tablespoons (2 sticks) of frozen butter
½ cup of heavy cream
½ cup of ice water

Galette Dough Method: Blend the flour and salt in a large bowl. Using a microplane, grate the frozen butter over the top of the flour and use your hands to work it into the flour until it begins to look coarse. In a small bowl, mix together the cream and water and immediately (since water is cold) add to the flour mixture. Using your hands, mix the liquid into the flour/butter mixture until you begin to see large lumps forming. If it is too sticky, add more flour, 1 tablespoon at a time until dough is no longer sticky. Pull pieces together into a ball, wrap with plastic wrap and let chill in the refrigerator for 30 minutes to 24 hours. Remove from the refrigerator and separate into 8 pieces. Roll out the dough into thin circles that are about 6-8” in diameter and lay flat on a parchment-lined baking sheet. Add several spoonfuls of the pork to the center of the galette, leaving about 2 inches around the sides. Fold up the sides, pinching to seal as you go, to encase the pork in the dough. Beat 2 egg yolks with ¼ cup of water. Brush galette dough with beaten egg and water mixture and bake at 400 degrees F for 35-40 minutes, or until crust is golden brown.

Masala Chicken and Mushroom Casserole

Masala Chicken and Mushroom Casserole

2 T. butter
10oz sliced mushrooms
1 1/2 T. flour
1/2 C marsala wine or white wine
1/2 C heavy cream
2 T. chopped flat-leaf parsley
Salt and pepper
1 C long-grain rice
2 packed cups coarsely chopped rotisserie chicken
2 T. grated parmesan cheese

Preheat the oven to 350°. In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the masala and cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups water, the parsley, 1 tsp. salt and 1/2 tsp. pepper. In a greased 9-inch-by-13-inch casserole, spread the rice in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover snugly with foil and bake until bubbly, about 35 minutes. Discard the foil, sprinkle the parmesan on top and bake for 5 minutes more.

QUESO FUNDIDO CON CHAMPIÑONES, RAJAS Y CHORIZO

QUESO FUNDIDO CON CHAMPIÑONES, RAJAS Y CHORIZO

1 Chile poblano, roasted, peeled and cut into strips (about ½ cup)
2 T. butter
salt and freshly ground pepper
3 oz. mushrooms, sliced
1 chorizo or other spicy sausage, casing removed and chopped
3 cups grated Oaxaca
10-12 flour or corn tortillas
Aluminum foil

Sauté the chile strips in 1 T. of butter, season lightly with salt and pepper and set aside. Sauté the mushrooms in the other T. of butter until they begin to release their juices. Season with salt and pepper and set aside. Heat a skillet, add the chorizo and cook over low heat for 8 to 10 minutes. Lightly grease 3 cazuelitas or small flameproof casseroles. In one, place a portion of and half of the chile strips. In the second, place other portion of cheese and half the mushrooms. In the third cazuelita add the remaining Oaxaca and half the chorizo. Cover the cazuelitas with aluminum foil and set over low heat until the cheese is completely melted. Remove aluminum foil and add the remaining mushrooms, chile strips and chorizo to their respective cazuelitas until cheese is completely melted. Serve hot with flour tortillas, so that the cheese can be used in preparing individual tacos. Can also be served with salsa mexicana.

German Red Cabbage

German Red Cabbage

red-cabbage2-560x3701 head of red cabbage
1/3 cup apple cider vinegar
3 tablespoons water
1 tablespoon butter
1/4 cup brown sugar
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cloves (The secret! The magical, delicious, make-you-want-more ingredient)

Wash and shred cabbage. Add to pot with remaining ingredients and stir. Cook about an hour, on medium, until the cabbage is tender.

Glazed All-Beef Meat Loaf

Glazed All-Beef Meat Loaf

6a00d8341c63d853ef00e54f83be378834-800wi3 ounces Monterey Jack cheese, grated on small holes of box grater (about 1 cup)
1 T. butter
1 medium onion (about 1 cup)
1 medium rib celery minced (About 1/2 cup)
1 medium clove garlic, minced or pressed
2 tsp. fresh thyme
1 tsp. paprika
1/4 C. tomato juice
1/2 C. chicken broth
2 large eggs
1/2 tsp. unflavored gelatin
1 T. soy sauce
1 tsp. Dijon mustard
2 T. minced parsley leaves
3/4 tsp. table salt
1/2 tsp. black pepper
1 Lb. ground sirloin
1 Lb. ground beef chuck (Or use 85% Ground beef.)
21 saltines, crushed

1/2 C. ketchup
1 tsp. Tabasco
1/2 tsp. ground coriander
1/4 C. cider vinegar
3 T. packed light brown sugar

Adjust oven rack to middle position; heat oven to 375 degrees. Spread cheese on plate and place in freezer until ready to use. Prepare baking pan by folding a piece of aluminum foil into a 10″X6″ rectangle. Place it on a cooling rack placed inside a baking pan with sides. Using a skewer, poke holes in the aluminum foil every 1/2 inch. Spray the foil with non-stick vegetable spray before putting the meat loaf on it. Heat butter in 10-inch skillet over medium-high heat until foaming; add onion and celery and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic, thyme, and paprika and cook, stirring, until fragrant, about 1 minute. Reduce heat to low and add tomato juice. Cook, stirring to scrape up browned bits from pan, until thickened, about 1 minute. Transfer mixture to small bowl and set aside to cool. Whisk broth and eggs in large bowl until combined. Sprinkle gelatin over liquid and let stand 5 minutes. Stir in soy sauce, mustard, saltines, parsley, salt, pepper, and onion mixture. Crumble frozen cheese into coarse powder and sprinkle over mixture. Add ground beef; mix gently with hands until thoroughly combined, about 1 minute. Transfer meat to foil rectangle and shape into 10 by 6-inch oval about 2 inches high. Smooth top and edges of meat loaf with moistened spatula. Bake until an instant-read thermometer inserted into center of loaf reads 135 to 140 degrees, 55 to 65 minutes. Remove meat loaf from oven and turn on broiler. While meat loaf cooks, combine ingredients for glaze in small saucepan; bring to simmer over medium heat and cook, stirring, until thick and syrupy, about 5 minutes. Spread half of glaze evenly over cooked meat loaf with rubber spatula; place under broiler and cook until glaze bubbles and begins to brown at edges, about 5 minutes. Remove meat loaf from oven and spread evenly with remaining glaze; place back under broiler and cook until glaze is again bubbling and beginning to brown, about 5 minutes more. Let meat loaf cool about 20 minutes before slicing.

Corn & Rye Muffins

Corn & Rye Muffins

1 C. whole wheat flour
1/2 C. rye flour
1/2 C. stone-ground cornmeal
2 tsp. baking powder
2 to 4 T. sulfured molasses
1/2 tsp. salt
2 eggs or 1 whole egg and 2 egg whites
1 C. milk
1/3 C. corn or canola oil

Preheat oven to 375 degrees and spray muffin pan. Mix the dry ingredients in one bowl and the wets in another, then combine both of them and stir together quickly. Fill muffin cups about 2/3 full and bake until they’ve risen and lightly browned, about 25 minutes.

Easy Balsamic Roasted Brussels Sprouts

Easy Balsamic Roasted Brussels Sprouts

Easy-Balsamic-Roasted-Brussels-Sprouts1 lb. of Brussels sprouts
2-3 T. olive oil
2-3 T. Balsamic vinegar
Course kosher salt, to taste
Fresh ground pepper, to taste

Preheat oven to 400 degrees. Clean and check Brussels sprouts well, then cut in half length-wise. Toss Brussels sprouts with oil and vinegar and spread out into one layer on a cookie sheet. Sprinkle with salt and freshly ground pepper. Roast for 20-25 minutes until the Brussels sprouts begin to caramelize. Cool, serve and enjoy!

French Toast Breakfast Muffins

French Toast Breakfast Muffins

528309_597620340249616_2136955186_n1/3 c. butter, melted
1/2 c. sugar
1 egg (preferably room temperature)
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk

Topping (option: cut topping in half*)
1/2 c. sugar
1/2 c. butter, melted
1 tsp. cinnamon

Preheat oven to 350F. In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir just until combined, but still a bit lumpy. Do NOT over mix; over mixing will ruin the texture of the finished muffins. Also? Don’t over mix the batter. Finally, don’t over mix. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges. For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter (you can dip just the top, but it’s even tastier to dip the whole muffin!), then dip/roll the muffin in cinnamon sugar.

Rainbow Cookies

Rainbow Cookies

cookie_rainbow_main2 large egg
2/3 cup plus 2 tablespoon granulated sugar (5-1/2 ounces)
2 teaspoons lemon zest, from 1 lemon, freshly grated
2-1/2 sticks (10 ounces) unsalted butter, softened
1/2 teaspoon table salt
1 teaspoon vanilla extract
3 cups unbleached all-purpose flour (15 ounces)
1 teaspoon large egg white , lightly beaten
Food coloring: red, orange, yellow, green, blue, purple

 

Place eggs in small saucepan, cover with 1 inch water, and bring to boil over high heat. Remove pan from heat, cover, and let sit 10 minutes. Meanwhile, fill small bowl with ice water. Using slotted spoon, transfer eggs to ice water and let stand 5 minutes. Crack eggs and peel shell. Separate yolks from white; discard white. Press yolks through fine-mesh strainer into small bowl.

Add sugar and lemon zest to a bowl. Use finger tips and rub the mixture until in resemble pale yellow wet sand.

In bowl of stand mixer fitted with paddle attachment, beat butter, sugar mixture, salt, and cooked egg yolk on medium speed until light and fluffy, about 4 minutes, scraping down sides of bowl and beater with rubber spatula. Turn mixer to low, add vanilla, and mix until incorporated, about 30 seconds. Stop mixer; add flour and mix on low speed until just combined, about 1 minute. Using rubber spatula, press dough into cohesive mass.

Divide dough in six equal portions; add food coloring to each piece and mix to achieve desire color. Roll each portion, on a piece of plastic wrap, into a long strip about 3 x 11 inches, 1/4 inch thick. Wrap each strip with the plastic wrap and chill until firm, about an hour.

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Place purple dough on a cutting board and brush with egg white. Place blue dough on top of purple and brush with egg white. Repeat with remaining dough in the order of green, yellow, orange and red (see photos). Using chef’s knife, trim edges and slice dough into 1/4-inch-thick rectangles. Place cookies 1 inch apart on baking sheets. (If dough is too soft when slicing, chill it for an additional 20-30 minutes.)

Bake cookies for 14-16 minutes, rotating baking sheets front to back and top to bottom halfway through baking. Cool cookies on baking sheet 5 minutes; using thin metal spatula, transfer cookies to wire rack and cool to room temperature.

Cheesy Baked Tomatoes

Cheesy Baked Tomatoes

Cheesy Baked Tomatoes recipe at TidyMom.net2 tomatoes
1/4 cup fresh grated parmesan cheese
1/4 cup mozzarella, grated
fresh basil, chopped
Extra Virgin Olive Oil
Kosher salt
fresh ground pepper

Preheat the oven to 450 F. Cut the tomatoes into slices, approximately 1/3 to 1/2 -inch thick. Place tomato slices in baking dish. Season with kosher salt, then top with parmesan, mozzarella, basil and pepper. Drizzle with olive oil. Bake in center of oven for 10-15 minutes, or until tomatoes are tender and the cheese is melted.

Sautéed Mushrooms

Sautéed Mushrooms

Choose mushrooms that you like. I used 1 pound plain white mushrooms, but others are fine too. Wipe them with a damp paper towel and slice or quarter them. Put about 2-3 T. olive oil in a skillet and heat until hot, add a lot of minced garlic. I used 9 big cloves of a very peppery garlic, and added a pinch of crushed red pepper and freshly ground black pepper. Cook the garlic for about 1 minute and then add the mushrooms and stir them around with the garlic until the mushrooms have cooked the way you like them (5 to 10 minutes usually). Part of the fun is to pull out a mushroom occasionally and eat it. When it’s ready, toss in some chopped herbs (I used parsley) and serve as a side dish or add it to couscous or pasta. Kiss a lot of people, to share the wonderful garlic aroma.

Herb Pita Crisps

Herb Pita Crisps

6a00d8341c63d853ef00e54f9f20898834-800wi2 garlic cloves minced
6 T. olive oil
4 pita breads, (I used white and whole wheat)
2 T. each of fresh thyme and dill, finely chopped
Kosher or sea salt

Preheat oven to 350 F or 180C. Mix the garlic and oil together. Cut or slice the pita breads into strips and separate each strip into two pieces, brush with the garlic oil and sprinkle with the salt and herbs. Place on a baking sheet and bake for about 7-15 minutes. Check on them as they bake and take them out when they are golden brown. Store in an air tight container.

Garlicky Shrimp Avocado Sandwiches

Garlicky Shrimp Avocado Sandwiches

10631557003_f8fb3cd055_z2 ripe avocados
Juice of 1 lime
½ tsp. kosher salt
4 slices crusty artisan bread, such as sourdough
10-12 oz. medium-sized shrimp, peeled and deveined
2 tbsp. olive oil, plus more for brushing
¾ tsp. red pepper flakes
2-3 cloves garlic, finely minced
Salt and pepper, to taste
Pea shoots or sprouts, for garnish

Preheat the broiler. Remove the pits from the avocados and scoop the flesh into a medium bowl. Coarsely mash with a fork. Add in the lime juice and salt and continue to mash until the mixture has reached your desired consistency. Place slices of bread on a baking sheet, brush lightly with olive oil, and place underneath the broiler just until slightly charred, about 2 minutes. Remove from the heat. Cool briefly, then spread each slice of bread with an even layer of the avocado mixture. Place the oil in a large skillet over medium-low heat and add the red pepper flakes and garlic to the oil. Let warm slowly, about 5 minutes, to infuse the oil with the flavors of the red pepper and garlic. After 5 minutes, increase the heat to medium-high. Add the shrimp to the pan in a single layer. Let cook until just pink on the bottom side. Flip with tongs and let cook about 1 minute more, just until the shrimp are opaque and cooked through. Season with salt and pepper to taste. Remove from the heat. Toss lightly to coat well with the garlic oil. Let cool briefly. Layer the shrimp over the avocado spread on the sandwiches. Top each serving with a sprinkling of pea shoots or sprouts. Serve.

S’mores Cookies

S’mores Cookies

Gooey S’mores Cookies

 

1/2 cup (1 stick) butter, softened

1/2 cup sugar

1/4 cup brown sugar

1 egg

1 teaspoon vanilla

1 1/3 cups flour

3/4 cup graham cracker crumbs (7 full graham cracker sheets)

1 teaspoon baking powder

1/2 teaspoon salt

1 cup Mini Hershey’s Kisses (or chocolate chips/chunks)

1 cup Jet Puffed Mallow Bits

 

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and spray with cooking spray. Using a mixer, cream the butter and sugars until light and fluffy, about 3 minutes. Add the egg and vanilla and beat for an additional 2 minutes. Meanwhile, use a food processor or blender to crush 7 graham cracker sheets into 3/4 cup fine crumbs. In a separate bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, and mix on low speed until the dough just comes together. Add the chocolate and marshmallows and stir to combine. Place 1.5 tablespoon sized scoops of dough onto the prepared cookie sheet. Bake at 350 for 10-12 minutes. Makes 2 dozen cookies.

 

S’mores Cookies

 

11 T. unsalted butter, softened

1 C. brown sugar, packed

½ C. granulated sugar

2 large eggs

1 tsp. vanilla

1 tsp. baking soda

½ tsp. sea salt

1 tsp. cinnamon

2 ½ C. flour

1/2 C. semi-sweet chocolate chips

1 C. mini marshmallows

3 regular sized Hershey’s bars, broken into pieces

1-2 packages graham crackers, broken into squares

 

In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside. In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined. Add the flour mixture to the butter mixer and combine on low speed. Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (I did one batch right away and another after chilling overnight and found there was no difference.) Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11×17 pan and one 9×13 pan but you can really use any sized pans you want. Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers. .Place T. of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 T. of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips. Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want. Bake for an additional 5 – 7 minutes or more if your cookies are thicker. They will be done when the edges begin to turn golden brown. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp

 

Canadian Bacon and Egg Pockets

Canadian Bacon and Egg Pockets

Canadian Bacon and Egg Pockets

 

4 egg whites

2 eggs

3 T. water

1/8 tsp. kosher salt

3 oz. Canadian-style bacon, chopped

2 T. sliced green onion (optional)

Nonstick olive oil cooking spray

2 large whole-wheat pita bread rounds, halved crosswise

2 oz. reduced-fat Cheddar cheese, shredded (optional)

 

In a medium bowl, combine egg whites, eggs, water and salt. Beat with a wire whisk or rotary beater until well mixed. Stir in Canadian bacon and, if desired, green onion. Lightly coat an unheated, large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add egg mixture to skillet. Cook, without stirring, until mixture begins to set on the bottom and around edge. Using a spatula or a large spoon, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking for about 2 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat immediately. Open pita halves to form a pocket. Fill pita halves with egg mixture. If desired, sprinkle with cheese.

Turkey Mango Melts

Turkey Mango Melts

Turkey Mango Melts

 

4 slices Whole Wheat Bread

2 T. Mango Chutney

2 C. Arugula Leaves

6 oz Thinly Sliced Cooked Turkey Breast

1 Large Mango, seeded, peeled, and sliced

2 T. sliced Green Onion

4× 1-oz slices Swiss Cheese

 

Preheat broiler. Arrange bread on the unheated rack of a broiler pan. Snip any large pieces of fruit in the chutney. Spread top of each bread slice with one-quarter of the mango chutney. Top with arugula, turkey, mango slices, and green onion. Add Swiss cheese. Broil 3 to 4 inches from the heat about 2 minutes or until cheese begins to melt. Serve immediately.

 

Yield: 4 servings

Calories: 255

Fat: 9g

Fiber: 3g

Soy & Ginger Roasted Pecans

Soy & Ginger Roasted Pecans

Soy & Ginger Roasted Pecans

2 C. Pecan Halves

2 T. Soy Sauce

1 tsp. toasted Sesame Oil

½ tsp. ground Ginger

Pinch Cayenne Pepper

Preheat oven to 350. Line baking sheet with foil and set aside. Combine all ingredients in a bowl; toss to coat nuts with oil and spices. Pour onto baking pan and spread out in a single layer. Bake for 10 minutes, stirring once. Cool completely; store in airtight container for up to 2 weeks.

 

Serving Size: 2 T.

Calories: 97

Fat: 10g

Fiber: 1g

 

 

Mozzarella with Herbs

Mozzarella with Herbs

Mozzarella with Herbs

 

8 oz. part-skim mozzarella cheese, cut into bite sized pieces (2 C.)

2 T. extra-virgin olive oil

1 T. chopped fresh basil

1 T. chopped fresh oregano

1 T. chopped fresh flat-leaf parsley

kosher salt

fresh-ground pepper

 

In a medium bowl, combine mozzarella cheese, olive oil, basil, oregano, and parsley. Cover and chill for 2-4 hours. Let stand at room temperature for 30 minutes and season with salt and pepper.

 

Yield: 8 servings

Calories: 103

Fat: 8g

Fiber: 0g

 

 

Tomato-Mozzarella Salad

 

Prepare as above, except add 4 C. roma tomato wedges and 2 T. balsamic vinegar. Serve on a bed of 6 C. fresh spinach. 6 servings, 169 calories, 11g fat, 2g fiber

Marinated Fresh Mozzarella Pearls

Marinated Fresh Mozzarella Pearls

Marinated Fresh Mozzarella Pearls

 

1 lb. fresh mozzarella pearls (or use any type of fresh mozzarella and cut into bite-sized pieces)

1/2 C. olive oil

1/2 C. chopped fresh herbs (measure after chopping)

(I used mostly basil with just a few T. of chopped oregano)

salt and fresh ground black pepper to taste

1/2 tsp. fresh red pepper flakes (more of less to taste)

 

Drain mozzarella in a strainer placed in the sink while you wash and chop herbs. Be sure mozzarella is drained well, and pat dry with paper towels if needed. Wash herbs, spin dry in salad spinner or blot dry with paper towels, then finely chop enough fresh herbs to make 1/2 C.. Mix chopped herbs with olive oil and red pepper flakes, and season with a generous amount of salt and fresh ground black pepper. Put mozzarella pieces into a plastic or glass container with a tight-fitting lid, add olive oil mixture, and stir to combine. Put lid on container and marinate mozzarella at room temperature for 30-60 minutes, turning container over a few times so the mozzarella stays covered with the olive oil-herb mixture. Serve at room temperature.

Eggs Sonoma

Eggs Sonoma

Eggs Sonoma

 

1/3 C. seeded, chopped tomato

1 oz. can chopped green chili peppers, drained

2 T. finely chopped celery

1 T. finely chopped onion

1 tsp. white wine vinegar

1/2 tsp. sugar

1/8 tsp. dried rosemary, crushed

6 eggs

1/4 tsp. salt

Dash pepper

1 T. margarine or butter

4 6 – 7 inches corn or flour tortillas

 

In a small bowl combine the tomato, chili peppers, celery, onion, vinegar, sugar, and rosemary; set aside. Beat together the eggs, salt, and pepper; add tomato mixture. In a large skillet melt margarine or butter over medium heat; pour in egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around the edge. Using a large spoon or spatula, lift and fold partially cooked egg mixture so uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until eggs are set throughout but are still glossy and moist. Remove from the heat. Meanwhile, heat tortillas according to package directions. To serve, top each tortilla with some of the egg mixture.

Mediterranean Greens with Pine Nuts & Raisins

Mediterranean Greens with Pine Nuts & Raisins

Mediterranean Greens with Pine Nuts & Raisins

 

1 T. extra-virgin olive oil

2 to 3 cloves garlic, minced

3 to 4 shallots, thinly sliced, optional

2 to 3 T. pine nuts

10 to 12 oz. spinach (any variety), chard, or broccoli rabe

1 T. lemon juice

1⁄4 to 1⁄2 C. raisins to taste

Salt and freshly ground pepper to taste

 

Heat the oil in a large skillet or steep-sided stir-fry pan. Add the garlic and the shallots (if you’re using them), and sauté over low heat for 1 minute, stirring frequently. Add the pine nuts and continue to sauté, stirring often, until they and the garlic are golden, about 3 minutes longer. If you’re using spinach, stem, and chop the leaves (baby spinach leaves can be used whole). If you’re using chard, cut the leaves away from the stems and chop them into bite-size pieces, or stack a few leaves at a time, roll them up snugly from one of the narrow ends, then slice them thinly. You can chop the rolls in a few places to shorten the ribbons. If you’d like to use the stems, trim an inch off the bottoms, then slice them thinly. For broccoli rabe, trim a half-inch or so off the base of the stems, slice them into 1⁄2- to 1-inch sections, and then use the stems, florets, and leaves. Add the greens, cover, and set the heat to medium. For spinach, uncover and stir, then cover and cook just a minute or so longer, until the leaves are just wilted and still bright green. For chard and broccoli rabe, add tiny amounts of water to the pan, just enough to keep it moist; cook for 3 to 5 minutes longer for the chard, and 5 to 7 minutes longer for the broccoli rabe. The greens should be just tender, and the exact time will depend on the heat and the way they are cut. Once the greens are cooked to your liking, remove them from the heat. Stir in the lemon juice and raisins, then season with salt and pepper and serve at once.

Big Italian Sub Salad

Big Italian Sub Salad

Big Italian Sub Salad

 

1 hoagie roll, cut into 1-inch pieces (about 6 cups)

2 tablespoons extra-virgin olive oil

1 teaspoon dried oregano

1 teaspoon garlic powder

Kosher salt and freshly ground black pepper

 

¼ cup red wine vinegar

1 tablespoon dried oregano

2 small garlic cloves, finely grated

1 small red onion, thinly sliced and rinsed under cold water

Kosher salt and freshly ground black pepper

½ cup extra-virgin olive oil

½ cup sliced pickled pepperoncini or banana peppers

6 ounces cured meats (one or more, such as salami, mortadella, soppressata, ham), thinly sliced into strips

4 ounces provolone cheese, thinly sliced into strips

1 large head iceberg lettuce (about 1½ pounds), thinly sliced

1 pint cherry tomatoes, halved

 

Make the croutons: Preheat the oven to 400°F. On a sheet pan, toss together the bread cubes, olive oil, oregano, garlic powder, and ½ teaspoon each salt and pepper. Bake, tossing halfway through, until golden and crisp, 7 to 10 minutes. (Croutons can be made up to 2 days ahead; keep in an airtight container at room temperature.) Make the salad: In a very large bowl, stir together the vinegar, oregano, garlic, onion, and ½ teaspoon each salt and pepper. Add the olive oil, pepperoncini, cured meats, and provolone and toss to combine. Add the lettuce and tomatoes and sprinkle with 1 teaspoon salt. Toss to combine, then add the croutons. Season to taste with more salt and pepper.

Kale, Sausage & Mushroom Stew

Kale, Sausage & Mushroom Stew

Kale, Sausage & Mushroom Stew

 

1 T. extra virgin olive oil

3/4 to 1 pound Italian sausage, sweet or hot, cut into 1-inch pieces

1 pound kale, leaves stripped from stems, stems reserved

3/4 pound trimmed and sliced mushrooms

1 T. roughly chopped garlic

1 T. hot paprika or dried red chili flakes, or to taste

Salt and pepper

2 C. chicken stock or water

 

Put olive oil in large deep skillet or casserole, and turn heat to medium-high; a minute later, add sausage and cook without stirring until well browned on one side, about 5 minutes. Meanwhile, chop kale stems into 1/2-inch lengths and shred leaves. Stir sausage and let it brown a bit more. Remove it with a slotted spoon (don’t worry if it isn’t cooked through). Cook mushrooms in remaining fat, stirring occasionally, until lightly browned, about 10 minutes. Remove with a slotted spoon and keep warm. Add kale stems and cook, stirring frequently, until they begin to brown, in 3 or 4 minutes. Turn heat to medium and add garlic, paprika or chili flakes, kale leaves, salt and pepper; stir and cook about 1 minute. Return sausage to pan and add stock or water. Raise heat to high and cook about 5 minutes, stirring occasionally and scraping bottom of pan with wooden spoon. Add salt and pepper to taste, ladle stew into bowls and top with reserved mushrooms

Skillet Spaghetti with Shrimp

Skillet Spaghetti with Shrimp

Skillet Spaghetti with Shrimp

 

2 slices hearty white sandwich bread, torn into quarters

3 T. extra-virgin olive oil

6 cloves garlic, minced

1/4 tsp. red pepper flakes

1 1/2 pounds extra-large shrimp, peeled, deveined, and tails removed (21 to 25 per pound)

Salt and pepper

1 (28-oz.) can crushed tomatoes

2 C. water

8 oz. spaghetti, broken in half

1/4 C. chopped fresh basil

 

Pulse bread in food processor until coarsely ground, about 5 pulses. Heat 1 T. oil in 12-inch nonstick skillet over medium heat. Cook bread crumbs until golden, about 5 minutes. Add half of garlic and 1/8 tsp. pepper flakes and cook until fragrant, about 30 seconds; transfer to bowl. Wipe out skillet with paper towels. Pat shrimp dry with paper towels and season with salt and pepper. Heat 1 T. oil in now-empty skillet over medium-high heat until just smoking. Add half of shrimp and cook without moving it until spotty brown on first side, about 1 minute; transfer to bowl. Repeat with remaining 1 T. oil and remaining shrimp. Add tomatoes, water, pasta, remaining garlic, and remaining 1/8 tsp. pepper flakes to now-empty skillet and bring to boil. Cover and cook over medium heat until pasta begins to soften, about 7 minutes. Reduce heat to medium-low and simmer, covered, until pasta is nearly al dente, about 5 minutes. Add shrimp and cook over medium-low heat until shrimp is cooked through, 1 to 2 minutes. Stir in basil. Sprinkle with toasted bread crumbs. Serve.

Gina’s Banana Bread

Gina’s Banana Bread

Gina’s Banana Bread

 

1 cup sugar

1/4 cup light butter, softened

1 2/3 cups mashed ripe banana (about 3 bananas)

1/4 cup fat-free milk

1/4 cup low-fat sour cream

2 large eggs

2 cups all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

 

Preheat oven to 350. Combine sugar & butter in a bowl, beat with a mixer at med speed until well blended. Add banana, milk, sour cream, and egg whites, beat well. Lightly spoon flour into a dry measuring cup, level with a knife. Combine flour, baking soda, and salt, stir well. Add flour mixture to banana mixture, beating until blended. Spoon batter into 4 (5X21/2-inch) mini-loaf pans coated with cooking spray. Bake at 350 for 45 mins or until a wooden pick inserted in center comes out clean. Cool completely on wire rack.

Note:  To make a 9 inch loaf, spoon batter into a 9 x 5 inch loaf pan coated with cooking spray, bake at 350 for 1 hour and 10 mins or until a wooden pick inserted in center comes out clean.

Pastina & Onion Soup

Pastina & Onion Soup

Pastina & Onion Soup

 

3 C. onions, sliced

3 cloves garlic, minced

½ tsp. sugar

2 cans beef broth, fat free, low sodium (14 ozs. per can)

½ C. uncooked pastina (pasta stars)

2 T. dry sherry

¼ tsp. salt

1/8 tsp. black pepper

Parmesan cheese, grated

 

Spray large saucepan with cooking spray; heat over medium heat until hot. Add onions and garlic. Cook, covered for about 8 minutes. Add sugar and stir. Cook about 15 minutes. Add broth and bring to a boil. Stir in pasta and simmer, uncovered for about 8 minutes or until tender. Stir in sherry, salt and pepper. Sprinkle lightly with Parmesan cheese.

 

 

Yield:  4 servings

Calories:  141

Fat: 1g

Fiber: 2g

Three Meat & Onion Meat Loaf with Bourbon-Onion Chili Sauce

Three Meat & Onion Meat Loaf with Bourbon-Onion Chili Sauce

Three Meat & Onion Meat Loaf with Bourbon-Onion Chili Sauce

 

2 1/4 lb. Ground Chuck

1 1/2 lb. Ground Veal

1 1/4 lb. Raw Hot Sausage (Remove from Casings)

3 large Eggs

2/3 C. Minced Yellow Onion

2 Scallions, Finely Minced

1 Shallot, Finely Minced

2 Plump Garlic Cloves, minced

1 T. Kosher Salt

2 tsp. Freshly Ground Black Pepper

2/3 C. Fine Dry Breadcrumbs

2/3 C. Warm Water

1/2 C. Minced Fresh Herbs (fennel, thyme, marjoram, oregano, rosemary and/or parsley)

2 Fresh Sage Leaves, minced

2 Bay Leaves

Bourbon-Onion Chili Sauce

 

Place meats and eggs in a large bowl. With an electric mixer fitted with paddle, or by hand, beat for 2 minutes. Add all ingredients except bay leaves and chili sauce, and mix thoroughly. Turn mixture into a roasting pan and firmly pack meat forming it into a long loaf 4 to 6 inches wide and 4 to 5 inches high. Place bay leaves on top. Cover and chill for at least 2 hours. Remove from refrigerator 1 hour before roasting. Preheat oven to 350 F. Bake meat loaf for 45 minutes. Increase oven temperature to 425 F and bake for 40 minutes more. Serve with chili sauce. As with many meat loaf recipes, you can personalize this by substituting ground pork, more seasonings and a tsp. of cayenne for the hot sausage.

 

Bourbon-Onion Chili Sauce

 

3 T. Olive Oil

½ C. Finely Diced White Onion

¼ C. Finely Diced Shallots

¼ C. Finely Diced Celery

1  Garlic Clove — Minced

28 oz. can Plum Tomatoes — Coarsely Chopped

Juice and Minced Zest Of 1 Lemon

â…“ C. Dark Brown Sugar — Packed

1 tsp. Tabasco Sauce

â…“ C. Mixed Fresh Herbs (choose 2 or 3 from parsley, basil, thyme, chives, lemon grass, lemon thyme, thai basil)

1 tsp. Kosher Salt

Freshly Ground Black Pepper

½ C. Bourbon Or Jack Daniels Tennessee Whiskey

 

Heat olive oil in a heavy-bottomed nonaluminum saute pan. Add onion, shallots, celery and garlic. Cover with a tight-fitting lid, reduce heat to very low and sweat until tender, about 5 minutes. Stir in tomatoes, lemon juice, sugar, Tabasco, herbs and salt and pepper to taste. Increase heat to medium and bring sauce to a rapid simmer. Cook, bubbling slowly, stirring often, for 30 minutes. Stir in whiskey and lemon zest and simmer for 10 minutes. Remove from heat and let cool to room temperature. Chill sauce for at least 24 hours. Be sure to serve sauce at room temperature. Serve with meat loaf, hash, grilled pork and burgers.

Burger King French Toast Sticks

Burger King French Toast Sticks

Burger King French Toast Sticks

 

2 eggs

1/4 cup milk

1 tsp. vanilla extract

5 T. sugar

1/4 tsp. ground cinnamon

2 tsp. butter

1 1/4 slices Hawaiian sweet bread

 

Beat eggs, milk and vanilla extract together until well blended. Mix sugar and cinnamon in another bowl. Set aside. Cut bread into 1″- wide strips. Melt butter in a skillet over medium heat. Dip each bread strip into the egg mixture (Don’t soak it, though), then the sugar mixture, then transfer to the skillet. Cook for about 3 – 5 minutes on each side or until golden brown.

Cheese on Toast

Cheese on Toast

Cheese on Toast

 

Toast bread. Spread thinly with butter. Add an obscenely thick layer of cheddar cheese. Sprinkle with black pepper and a few dashes of Worcestershire Sauce. Grill until the cheese is bubbling and just starting to blister into delicious brown patches.

Italian Sausage Soup

Italian Sausage Soup

Italian Sausage Soup

 

1 lb. turkey Italian sausage links, cut into 1-inch pieces

2 C. broccoli flowerets

1 C. uncooked mostaccioli pasta (3 oz.)

2 1/2 C. water

1/2 tsp. dried basil leaves

1/4 tsp. fennel seed, crushed

1/4 tsp. pepper

1 can (28 oz.) P Italian-style peeled whole tomatoes, undrained

1 can (18.5 oz.) French onion soup

 

Cook sausage in 4-quart Dutch oven over medium-high heat, stirring occasionally, until brown; drain.     Stir in remaining ingredients, breaking up tomatoes. Heat to boiling; reduce heat to medium-low.    Cover and cook about 15 minutes, stirring occasionally, until mostaccioli is tender.

Beef Teriyaki with Grilled Pineapple, Brown Rice, Spicy Pea Sprout Salad and a Soy Sake Ginger Sauce

Beef Teriyaki with Grilled Pineapple, Brown Rice, Spicy Pea Sprout Salad and a Soy Sake Ginger Sauce

1-½ lb. flank steak, all fat trimmed and sliced thin
1 oz. ginger root, crushed and chopped rough
1 oz. garlic cloves, peeled and smashed
3 oz. soy sauce, low sodium
2 oz. water
1 T. brown sugar
Juice of lemon
½ ripe pineapple, peeled, cored and sliced into rings
1 C. brown long grain rice
1-½ C. water
1 T. Vietnamese fish sauce or 2 T. rice wine vinegar
½ tsp. red chili flakes
1 T. honey
1 lime, segmented
2 handfuls pea sprouts
½ C. bean sprouts
½ carrot, grated
3 oz. soy sauce, low sodium
3 oz. sake
1 oz. brown sugar
1 T. ginger, peeled and minced
1 T. garlic, peeled and minced
1 oz. cold water
1 T. cornstarch

Beef Teriyaki Marinade: In a mixing bowl, add ginger, garlic, soy, water, brown sugar and lemon juice and mix well. Add beef slices and marinate in the refrigerator for 1 hour. Rice: In a saucepan, wash brown rice under cold water until water is clear. Drain all water and add the 1-½ C. of fresh water. Place pan on stove and bring to a boil. Cover and turn down to a simmer and cook for 15 minutes. While rice is cooking, begin the sauce. Sauce: In a separate saucepan add soy sauce, sake, brown sugar, ginger and garlic. Place pan on stove and bring to a boil. Turn down to a simmer and cook for 5 minutes. This period of time will cook off most of the alcohol in the sake. Thickener: Mix thickening ingredients together and stir well, forming a creamy solution. Pour into the simmering sauce, stirring continuously. The sauce should thicken to coat the back of a spoon. Keep hot and set aside.

Pea Sprouts Salad: In a mixing bowl, add fish sauce, chili flakes, honey and lime segments. Mix well until a chunky dressing has formed. Add pea sprouts, bean sprouts and carrots and mix until sprouts are well coated. Pineapple: On a hot seasoned grill, grill pineapple slices. Beef: Remove marinated beef from the refrigerator and drain all of the liquid. Grill beef until desired temperature. To Serve: Place a bed of brown rice in the center of four plates. Top rice with a pineapple ring, grilled beef slices and another pineapple ring. Top pineapple ring with pea sprout salad and surround rice with soy sake ginger sauce.

Strawberry Lavender Jam

Strawberry Lavender Jam

16 C. (4 lbs) Strawberries, hulled and halved
2 ½ C. Sugar
½ C. Fresh lemon juice
1 packet of pectin
1 tsp. Fresh or dried lavender

In a large non-reactive pan add the strawberries and sugar. Cover and let stand at room temperature for 1 to 2 hours. Have ready hot, sterilized jars and their lids. You can sterilize by placing in a 225 degree oven on a cookie sheet for 15 minutes or sterilize in hot water or the dishwasher. Place 2 or 3 small plates in the freezer. Add the lemon juice and pectin to the pot. Bring to a boil over medium-high heat, reduce the heat to medium, and cook, uncovered, add lavender, stirring frequently, for 10 minutes. Remove from the heat. Use 1 tsp. jam and a chilled plate to test if the jam is ready. The mixture is ready if it wrinkles when nudged gently with a finger. If it doesn’t, continue to cook for a few minutes longer and retest. Ladle the hot jam into the jars, leaving ¼ inch of headspace. Remove any air bubbles and adjust the headspace, if needed. Wipe the rims clean and seal tightly with the lids. Process the jars for 10 minutes in boiling water bath. Remove and let cool on a towel. The lids will pop and that means they are sealed. To test, simply press down on the lid and if no popping happens, they are sealed. Tighten the lids and store in a dark, cool location.

Laura’s Breakfast on the Run

Laura’s Breakfast on the Run

2 T. plus 2 tsp. apple butter
1 T. plus 1 tsp. Dijon mustard
2 English muffins, split and lightly toasted
1/4 lb. cooked ham, chopped
1 T. plus 1 tsp. scallions
2 oz. shredded fat-free cheddar cheese

Turn on broiler. Combine apple butter and mustard in a bowl and mix thoroughly. Spread 1 tsp. mixture over each muffin half. Combine remaining ingredients in another bowl and divide between muffin halves. Broil 1-2 minutes until topping is bubbly.

California Kiwifruit Salsa

California Kiwifruit Salsa

3 to 4 California kiwifruit, peeled and diced (1 ½ C.)
2 medium tangerines or 1 orange, peeled and diced
1 C. peeled and diced jicama
½ C. diced sweet red or yellow bell pepper
¼ C. chopped cilantro
1 T. line juice
1 T. vegetable oil
½ to 1 small jalapeno pepper, minced, seeds and veins removed
¼ tsp. salt

In a large bowl, combine all ingredients, mixing well. Chill briefly. Makes about 2 1/2 C.

Fresh Mushroom Three Bean Salad

Fresh Mushroom Three Bean Salad

10 oz. fresh white mushrooms, quartered (about 3 C.)
1 (7 oz.) jar roasted red peppers, drained, cut in strips
1 (15 oz.) can cannellini (white kidney) beans, rinsed and drained
1 (15 oz.) can red kidney beans, rinsed and drained
1 (15 oz.) can black beans, rinsed and drained
2 ribs celery, sliced (1 C.)
½ C. coarsely shredded Parmesan cheese, divided
¾ C. homemade or prepared fat-free Italian salad dressing
¼ C. chopped fresh parsley

In a large bowl combine mushrooms, peppers, the three kinds of beans, celery and ¼ C. of the cheese. Add dressing and parsley; toss to coat well. Stir in parsley. Serve topped with remaining cheese.

Yield: 4 servings
Calories: 148
Fat: 5g
Fiber:

Fruit ‘N’ Juice Breakfast Shake

Fruit ‘N’ Juice Breakfast Shake

1 very ripe banana, peeled
¾ C. pineapple juice
½ C. lowfat vanilla yogurt
½ C. strawberries, stems removed and rinsed

Break banana into small pieces and put in the blender with pineapple juice, yogurt and strawberries. Secure lid and blend until smooth. Divide shake between two glasses and serve immediately. Makes 2 servings.

Nutritional Analysis Per Serving: 168 calories, 4 gram protein, 1 gram fat (.59 gram saturated) 35 gram carbohydrate, 43 mg sodium, 3 mg cholesterol.