Avocado Ranch Dip
1 large avocado
2 tsp. lime juice
1/2 C. light sour cream
1/3 C. light mayonnaise
1/4 C. plain nonfat Greek yogurt
2 T. finely minced green onion
3/8 tsp. garlic powder
3/8 tsp. black pepper
1/4 tsp. salt
In a medium bowl, roughly mash the avocado with the lime juice. Add remaining ingredients and stir to combine.
Yield: 12 servings, 2 T. Each
Calories: 50
Fat: 4g
Fiber: 0g
30 Minute Skillet Strata
4 slices Sourdough Bread
4 Eggs
4 Egg Whites
1 ½ C. low-fat Milk
½ C. shredded Part Skim Mozzarella Cheese
Salt & Pepper
4oz. link Italian Turkey Sausage, casing removed
2 C. sliced Mushrooms
¾ C. chopped Onion
¼ tsp. Italian Seasoning
Preheat the oven to 425°F. Toast the bread slices and cut into 1-inch squares. In a medium bowl, whisk together the next 6 ingredients (eggs through salt); set aside. Place a medium ovenproof skillet over medium-high heat. Crumble sausage into the skillet along with the mushrooms and onion, and sauté for 7 to 8 minutes, or until onions are translucent and the mushrooms have softened and their liquid has cooked off. Add the bread squares to the pan and stir to distribute evenly (piling some of the mushroom mixture on top of some of the bread). Remove pan from heat and pour in egg mixture. Sprinkle with Italian seasoning and bake for 12 to 15 minutes, or until eggs have set.
Yield: 5 servings
Calories: 210
Fat: 7g
Fiber: 0g
Za’atar Chicken with Lemon Yogurt
Intensely garlicky and lemony, this Middle Eastern-inspired dish gets an earthy, herbal character from za’atar, a mix of dried herbs, sumac, and sesame seeds that’s rubbed all over the boneless thighs along with garlic, olive oil, and plenty of fresh parsley. Don’t be surprised at the number of garlic cloves called for here. Grated into a puree, they melt into the chicken flesh, thoroughly perfuming it without making it overwhelmingly pungent. These thighs work best cooked on the grill for maximum blackening at the edges. But they are still excellent under the broiler—just as long as you can get a deep, smoky char on the meat. Try serving this with the Citrus Salad with Olives.
6 boneless, skinless chicken thighs (about 2 pounds)
8 garlic cloves, grated on a Microplane or minced
Grated zest and juice of 2 lemons
1 tablespoon za’atar
3 tablespoons minced fresh parsley, plus more for serving
3 tablespoons extra-virgin olive oil, plus more for serving
1 3/4 teaspoons kosher salt
2/3 cup plain Greek yogurt, preferably whole-milk
1/4 teaspoon freshly ground black pepper
Parsley leaves, for garnish (optional)
Ground sumac, for garnish (optional)
Pomegranate seeds, for garnish (optional)
Mint leaves, for garnish (optional)
In a large bowl, combine the chicken with all but 1 teaspoon of the grated garlic (save that for the yogurt sauce), half of the lemon zest and juice, and the za’atar, parsley, olive oil, and 1 teaspoons of the salt. Cover and refrigerate for at least 2 hours and up to 8 hours. Heat a grill, or arrange a rack in the position closest to the heat source and heat the broiler. Remove the chicken from the bowl, reserving the marinade. If you are grilling, grill the chicken over high heat until it is charred in spots, 4 to 7 minutes. Baste the chicken with some of the reserved marinade, flip the pieces over, and continue cooking until they are just cooked through, another 4 to 7 minutes. If you are broiling, line a rimmed baking sheet with aluminum foil and spread the chicken out on it in a single layer. Broil the chicken, basting it with some of the reserved marinade and turning the pieces over halfway through, until well colored and charred in spots, 4 to 7 minutes per side. Be careful that the chicken doesn’t burn.  While the chicken cooks, place the yogurt in a small bowl. Stir in the reserved grated garlic, the remaining lemon zest, the pepper, and the remaining 1/4 teaspoon salt. To serve, drizzle olive oil and the remaining lemon juice, to taste, over the chicken. Sprinkle with parsley and ground sumac if using. Pass yogurt for dipping.
WIW: Pumpkin Waffles
2 1/2 C. Bisquick
1 C. canned pumpkin
2 eggs, lightly beaten
1 C. milk
2 T. vegetable oil
2 T. pumpkin pie spice
Maple syrup to drizzle
Preheat your waffle iron. In a large mixing bowl, combine the first 6 ingredients with a spoon. Do not over mix, just combine well. When your waffle iron is hot, lightly spray it with a cooking spray. Add about a C. batter at a time if you’re making large waffles. Close lid and wait for waffle to reach your desired crispness. Remove and serve immediately with a drizzle of maple syrup.
Tee’s Corn Pudding
1/4 C. sugar
3 T. all-purpose flour
2Â tsp. baking powder
2 tsp. table salt
6 large eggs
2 C. heavy cream
1/2 C. butter, melted
6 C. fresh corn kernels (or thawed frozen)
Vegetable cooking spray
Preheat oven to 350°. Stir together sugar, flour, baking powder, and salt in a small bowl. Whisk eggs together in a large bowl; whisk in cream and melted butter. Gradually add sugar mixture, whisking until smooth; stir in corn. Pour mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish. Bake at 350° for 40 to 45 minutes or until mixture is deep golden and set. Let stand 5 minutes.
Turkey Pasta Alfredo
8 oz. (3 1/2 C.) uncooked bow tie pasta (farfalle)
1 (10-oz.) container refrigerated Alfredo sauce
¼ C. milk
2 C. cubed cooked turkey
1 C. frozen sweet peas
In large saucepan or Dutch oven, cook pasta to desired doneness as directed on package. Drain in colander; cover to keep warm. In same saucepan, combine Alfredo sauce, milk, turkey and peas. Cook over medium heat until peas are tender and mixture is thoroughly heated, stirring frequently. Stir in cooked pasta. Cook until thoroughly heated.
Sweet Spicy and Sticky Spam
1/4 cup soy sauce
2 tsp. minced jarred garlic
2 tsp. ground ginger
1 tsp. red hot. hot sauce. (or whatever you prefer)
2 T. honey
12 oz. can of spam (25% less sodium) or your pick
1 pinch salt
1 pinch black pepper
oil
Mix your soy sauce, garlic, honey, ginger, and hot sauce. Set aside. Cut spam into small cubes, then add to an oiled pan over medium-high heat. Fry up spam till browned as much as possible on both sides. Add salt and pepper. Toss around to coat salt and pepper all over spam and now you can add soy sauce mixture. Stir to coat spam and let it cook 1-2 minutes until it thickens, but do not let it burn. Turn them to coat well. Once spam is covered in the sticky glaze, its ready to serve.
Glazed Grapefruit & Strawberries
2 grapefruit, peeled and sectioned (juice retained, about ½ cup)
1 pint strawberries quartered (or other fruit of your choice)
½ cup orange juice or more
¼ cup maraschino cherry juice
Pinch of salt
1 tablespoon cornstarch
Fresh herbs (basil, mint or thyme) optional
Measure grapefruit juice, add enough orange juice to equal 1 cup, add maraschino juice, salt and cornstarch. Whisk together. Add juices to a small saucepan, bring to a boil, whisking frequently. Boil for 1 minute. Turn heat to low, and simmer until thickened another couple of minutes. Remove from heat, let cool slightly. Pour glaze over fruit and toss to coat. Add herbs if desired. Makes two hearty servings, or 4 side servings.
WIW: Crisp, Flaky, Pepperoni Pizza Puff Pastry Waffles
Flour, for dusting
1 (1/2-lb.) sheet frozen puff pastry, thawed
2 C. homemade or store-bought pizza sauce
6 oz. thinly sliced pepperoni
6 oz. shredded mozzarella cheese
Preheat a Belgian waffle iron according to manufacturer directions. Lightly dust a work surface. Lay out puff pastry sheet, lightly flour top, and roll into an approximate 16- by 16-inch square. Spread 1/2 C. sauce on puff pastry, leaving a 1 inch border on all edges. Layer pepperoni on top, followed by cheese, leaving a 1 inch border on all edges. Roll puff pastry sheet away from you like a jelly roll. When completely rolled, pinch seam to seal. Pinch ends of puff pastry to seal, then roll into a disk-shaped spiral. Place spiral in center of preheated waffle iron. Cook until puff pastry is deep golden brown on all surfaces and an instant-read thermometer inserted into the center registers 190 to 200°F, about 12 minutes. Transfer to a cutting board, cut into wedges, and serve immediately, passing extra sauce for dipping.
Berry Salad with Almond-Cranberry Crusted Goat Cheese
3 T. chopped almonds
3 T. chopped craisins
4 oz. soft goat cheese log, cold
1 T. red wine vinegar
1 -1/2 T. cider vinegar
2- 1/2 T. olive oil
1 tsp. minced shallots
1 T. honey
5 oz. (8 C.) mixed baby greens
1- 1/2 C. sliced strawberries
Roll the cheese into 12 small balls with your hands, 1/3 oz each. In a small bowl combine the nuts and craisins. Roll the cheese in the nut mix and refrigerate until ready to eat. Place all the dressing ingredients in a small bowl and whisk. Combine the salad ingredients in a big salad bowl and toss with dressing or you can divide the ingredients equally between four plates.
Yield: 4 Servings
Serving Size: 2 C. salad, 3 balls
Calories: 239
Fat: 17g
Fiber: 3g
Muffin Tin Crab Cakes
1 pound crabmeat
2 C. fresh whole-wheat breadcrumbs,
½ red bell pepper, minced
3 scallions, sliced
¼ C. mayonnaise / Light Mayonnaise / Low-Fat Mayonnaise
2 large eggs
1 large egg white
10 dashes hot sauce, such as Tabasco
½ tsp. celery salt
¼ tsp. freshly ground pepper
¼ tsp. Old Bay Seasoning, optional
6 lemon wedges, for garnish
Preheat oven to 450°F. Generously coat a 12-cup. nonstick muffin pan with cooking spray. Mix crab, breadcrumbs, bell pepper, scallions, mayonnaise, eggs, egg white, hot sauce, celery salt and pepper in a large bowl until well combined. Divide mixture evenly among muffin cup. Bake until crispy and cooked through, 20 to 25 minutes. Serve with lemon wedges. Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until a coarse crumb forms. One slice of bread makes about ⅓ C. crumbs.
I personally would rather have more fat and calories and eat real mayonnaise with 6-8 natural ingredients (less if you make your own!), rather than a processed version (it’s called mayonnaise DRESSSING then) with 13-17 ingredients. I looked at the olive oil mayo, and it’s no better than the others. It still contains soybean oil, and other “non natural†ingredients and is only 10 calories less than Real Mayo.
Yield: 6 servings
Calories: 255 / 212 / 199
Fat: 12g / 7g / 5g
Fiber: 4g / 4g / 4g
Calories per T.
Low-Fat Mayo: 15
Canola Cholesterol Free: 40
Light Mayo: 35
Olive Oil: 60
Mayo: 70
Not Everyday Beef Tenderloin with Gorgonzola Sauce
4 (6-ounce) filet mignon (11/2 to 2 inches thick)
Salt and pepper to taste
1 T. butter
1 garlic clove, minced
1/4 tsp. finely minced fresh rosemary
1 T. flour
1/3 C. low-fat milk
1/3 C. nonfat half-and-half
2 T. crumbled Gorgonzola (or other blue) cheese
Freshly cracked black pepper (optional) to taste
Preheat the grill (or broiler). Pat the filets dry and season with the salt and pepper. Grill or broil each side for 6 minutes for medium rare. Add 1 to 2 minutes per side to cook to medium (or 145°F for medium rare and 155°F for medium). Set filets aside to rest for 5 minutes. Melt the butter in a small saucepan over low heat. Add the garlic and rosemary and cook for 1 minute. Sprinkle in the flour and stir to make a paste. Whisk in the milk and half-and-half. Stir and cook for 3 to 4 minutes, or until thick. Add the Gorgonzola and stir until smooth. Season with pepper if desired. To serve, drizzle the steak with 3 T. of sauce.
Yield: 4 servings
Calories: 340
Fat: 15g
Fiber: 0g
Creamy Ranch Slaw
1/2 C. light mayonnaise
1/3 C. plain Greek or low-fat yogurt
1/3 C. low-fat milk
1 T. cider vinegar
3/4 tsp. onion powder
3/4 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. black pepper
SALAD
6 C. shredded green cabbage
3 stalks celery, chopped (about 1½ C.)
2 medium carrots, peeled and chopped
3 T. minced fresh parsley
For the dressing, whisk together all the dressing ingredients in a small bowl. For the slaw, in a large bowl, combine the cabbage, celery, and carrots. Pour dressing over the salad and toss. Add parsley and toss lightly once more. Tip: The creamy, crunchy texture of this salad is best when freshly dressed. The salad mix can be made up to one day in advance and held in the refrigerator. The dressing can be made up to 3 hours before serving. Once you toss the salad with the dressing, it’s best to serve it within 2 to 3 hours.
Yield: 8 servings
Calories: 60
Fat: 4g
Fiber: 2g
15-Minute Pasta with Chicken and Fresh Pomodoro Sauce
6 ounces dry spaghetti
5 tsp. olive oil, divided
4 to 5 garlic cloves, thinly sliced
12 ounces boneless, skinless chicken breast, sliced very thin
2 C. cherry tomatoes, halved
2 T. sweet vermouth (or chicken broth)
1 T. balsamic vinegar
¼ tsp. salt (or more to taste)
½ C. fresh basil, leaves stacked, rolled, and thinly sliced
¼ C. shredded Parmesan cheese
Fresh ground black pepper to taste
Cook the pasta according to the package directions (because the sauce goes so quickly, be sure to start the pasta first). Drain, place in serving bowl, and cover. (Tip: Use the hot pasta water to warm the bowl before adding the pasta to it.). While pasta is cooking, heat 2 tsp. oil in a large, nonstick skillet over medium heat. Add the garlic and sauté about 30 to 45 seconds, or until lightly browned. Add the chicken and cook for 3 to 4 minutes, or until browned on the underside. Turn the chicken, and cook 1 more minute, or until just cooked through. Stir in the tomatoes, vermouth, vinegar, and salt, and cook for 2 minutes. Pour the mixture over the pasta and toss. Add the basil, Parmesan, and remaining 1 T. of olive oil, and toss again lightly to evenly coat the pasta. Season with pepper to taste and serve immediately.
Yield: 4 servings
Calories: 320
Fat: 9g
Fiber: 6g
Vanilla (Birthday Cake) No-Churn Ice Cream
2 cups heavy cream, chilled
1 cup sweetened condensed milk
1/4 cup whole milk
1/4 cup light corn syrup
2 T. sugar
1 T. vanilla extract
1/4 tsp. table salt
Process cream in blender until soft peaks form, 20 to 30 seconds. Scrape down sides of blender jar and continue to process until stiff peaks form, about 10 seconds. Using rubber spatula, stir in condensed milk, whole milk, corn syrup, sugar, vanilla, and salt. Process until thoroughly combined, about 20 seconds, scraping down sides of blender jar as needed. Pour cream mixture into 8 1/2 by 4 1/2-inch loaf pan. Press plastic wrap flush against surface of cream mixture. Freeze until firm, at least 6 hours or up to 5 days. Serve.
Variations
Dark Chocolate No-Churn Ice Cream
Decrease vanilla to 1 tsp.. Add 6 ounces melted bittersweet chocolate and 1/2 tsp. instant espresso powder with condensed milk.
Birthday Cake No-Churn Ice Cream
Decrease vanilla to 2 tsp.. Add 1/2 cup store-bought vanilla frosting and 1/8 tsp. yellow food coloring with condensed milk. After transferring cream mixture to loaf pan, gently stir in 2 T. rainbow sprinkles before freezing.
Strawberry Buttermilk No-Churn Ice Cream
Substitute 1/2 cup buttermilk for whole milk and 1 tsp. lemon juice for vanilla. After transferring cream mixture to loaf pan, dollop 1/3 cup strawberry jam over top. Swirl jam into cream mixture using tines of fork before freezing.
Mint Cookie No-Churn Ice Cream
Substitute 3/4 tsp. peppermint extract for vanilla. Add 1/8 tsp. green food coloring with condensed milk. After transferring cream mixture to loaf pan, gently stir in 1/2 cup coarsely crushed Oreo cookies before freezing.
Key Lime Cheesecake Cupcakes
¾ C. graham cracker crumbs
2 T. margarine or butter, melted
2 T. plus ¾ C. no-calorie granulated sweetener, divided
1 1/2 C. low-fat cottage cheese
8 ounces light tub-style cream cheese
3 T. cornstarch
2 T. Key lime juice
Zest of 2 Key limes or 1 regular lime
1 tsp. vanilla extract
1 large egg
1 large egg white
Preheat the oven to 325°F. Coat a 12-cup muffin tin with nonstick baking spray. In a medium bowl, mix together the graham cracker crumbs, margarine, and 2 T. of the sweetener until well combined. Sprinkle a heaping T. of crust mixture into each muffin cups. Press gently to form a crust on the bottom of each cup. Set aside. Using a food processor, blend the cottage cheese until very smooth and creamy. Spoon the cottage cheese into a large bowl. Add the cream cheese, the remaining ¾ C. sweetener, the cornstarch, lime juice, zest, and vanilla and beat with an electric mixer until creamy. Add the egg and the egg white and beat until just blended. Spoon ¾ C. of cheesecake filling into each muffin cup. Bake for 18 to 20 minutes, or until the cheesecakes are set, but centers jiggle slightly. Cool to room temperature. Chill in the refrigerator until firm, at least 2 hours.
Yield: 12 servings
Calories: 140
Fat: 7g
Fiber: 0g
Jalapeño Popper Stuffed Zucchini Boats
2 medium zucchini (about 3/4 pound)
6 T. reduced-fat shredded Cheddar cheese
2 T. light tub-style cream cheese
2 T. light sour cream
1 1/2 tsp. finely chopped jarred jalapeño peppers
4 T. panko breadcrumbs
Preheat the oven to 400°F. Slice the zucchini in half lengthwise. Using a spoon, carefully scoop out the seeds to form zucchini boats. Place on a microwave-safe plate and microwave on high for 1 minute. Blot any moisture from the zucchini with a paper towel, and set aside. In a medium bowl, place Cheddar, cream cheese, sour cream, and jalapeños, and stir well with a fork until smooth. Spread about 2 T. cheese mixture in each of the zucchini boats. Place the stuffed zucchini on a baking sheet, sprinkle each boat evenly with 1 T. of the breadcrumbs, spray well with cooking spray, and bake for 25 minutes, or until the crumb topping is golden brown. Let cool slightly before digging in!
Yield: 4 servings
Calories: 80
Fat: 4g
Fiber: 1g
Caper-Raisin Vinaigrette
2 T. plus 1 tsp. Balsamic Vinegar
1/3 C. golden raisins
3 garlic cloves, peeled
3 T. capers, rinsed and drained
One 2-ounce can anchovy fillets, drained
3/4 C. lightly packed flat-leaf parsley leaves
1/3 C. extra-virgin olive oil
Kosher salt
Put the vinegar and raisins in a little bowl and let the raisins plump for about 30 minutes. Put the garlic in a food processor and pulse until finely minced, scraping down the sides of the bowl as needed. Add the capers and anchovies and pulse until you have a coarse paste. Add the parsley and pulse until completely chopped, again scraping down the sides of the bowl as necessary. Add the raisins and vinegar and pulse until the mixture is blended but still slightly coarse. Scrape the mixture from the processor into a bowl and whisk in the olive oil to make a slightly chunky dressing. Taste and adjust with salt or more oil, if needed. Store in fridge for up to 3 weeks. Serve over vegetables such as cauliflower, asparagus or broccoli. Spoon over grilled eggplant. Fold into ratatouille.
Bacon & Berry Kale Salad with Honey Lemon Vinaigrette
Honey Lemon Vinaigrette:
2 T. extra virgin olive oil
1 T. white wine vinegar
1 T. lemon juice
1 T. honey
1/4 tsp. salt
1/4 tsp. pepper
Salad:
6 C. chopped kale
2 C. sliced strawberries
2 C. raspberries
1/2 pound cooked turkey bacon (or regular bacon)
2 small avocados, halved, pit removed, then sliced
Honey Lemon Vinaigrette: In a small blender or food processor, combine the ingredients for the vinaigrette: oil, vinegar, lemon juice, honey, salt, and pepper. Set aside. Salad: In a large mixing bowl, combine the kale with the dressing. Massage the kale to soften. Add the strawberries, raspberries, and bacon. Cover and refrigerate until ready to serve. When ready to serve, top with sliced avocado.
WIW: Waffle Breakfast Sandwich with Chorizo
4 links chorizo sausage
1 T. extra-virgin olive oil
1 T. unsalted butter
4 eggs
Salt and freshly ground black pepper
1 recipe Savory Cheese Waffles
4 tsp. chopped fresh chives
Make the Sausage: Remove the casings from the sausages and form each link into a 4- to 5-inch patty. Heat the olive oil in a medium sauté pan over medium heat. Add the sausage patties to the pan and cook until well browned, 3 to 4 minutes per side. Remove the patties from the pan and set aside. Add the butter to the pan and melt it over medium heat. Crack the eggs into the pan and reduce the heat to medium-low. Cover the pan and cook until the whites are set but the yolks are still runny, 3 to 4 minutes. Season with salt and pepper. Build the Sandwiches: If desired, trim round waffles into squares to resemble slices of bread. Place one waffle on a plate and top with a sausage patty and a fried egg. Garnish the egg with 1 tsp. chives and top with a second waffle. Repeat with the remaining waffles, sausages, eggs and chives. Serve immediately.
Pancetta Vinaigrette
1 ounce pancetta (unsmoked, salt-cured Italian-style bacon), cut into 1/4-inch dice
1/4 C. finely chopped shallots
1 tsp. finely minced garlic
1/2 C. sherry vinegar
3/4 C. extra-virgin olive oil
1 T. finely chopped thyme leaves
Kosher salt
Freshly ground black pepper
In a skillet or sauté pan over medium heat, cook the pancetta, stirring frequently, for 10 minutes, or until the fat has been rendered and the pancetta has crisped. Add the shallots and garlic; cook for a minute or so, stirring constantly. Add the vinegar to deglaze the pan. Add the oil and cook until it bubbles at the edges. Remove from the heat and add the thyme, stirring to mix well. Season with salt and pepper to taste.
Smoky Pork Tenderloin with Roasted Sweet Potatoes
2 tsp. smoked paprika
3/4 tsp. kosher salt, divided
1/2 tsp. freshly ground black pepper
1/2 tsp. ground cumin
2 T. canola oil, divided
2 large sweet potatoes (about 11 ounces each), peeled and cut into 8 wedges each
1/4 C. cider vinegar
3 T. honey
1 tsp. Dijon mustard
2 thyme sprigs
1 T. unsalted butter
Preheat oven to 450°. Sprinkle pork evenly with paprika, 1/4 tsp. salt, pepper, and cumin. Heat a large skillet over medium-high heat. Add 1 T. oil to pan; swirl to coat. Add pork to pan; cook 8 minutes, turning to brown on all sides. Place potatoes on a baking sheet; drizzle with remaining 1 T. oil. Bake at 450° for 10 minutes. Add pork to pan with potatoes; stir potatoes. Bake at 450° for 15 minutes or until potatoes are tender and a thermometer inserted into the thickest portion of the tenderloin registers 140°. Remove pan from oven. Sprinkle potatoes with 3/8 tsp. salt. Let pork stand 5 minutes before cutting into slices. Combine remaining 1/8 tsp. salt, vinegar, honey, mustard, and thyme in a small saucepan; bring to a boil. Cook 3 minutes or until thickened. Add butter, stirring with a whisk until melted. Remove thyme sprigs; discard. Drizzle mustard mixture over potatoes. Serve with pork.
Yield: 4 servings
Serving Size: 3 ounces pork, 4 potato wedges, and about 1 T. sauce
Calories: 392
Fat: 12.6g
Fiber: 5g
Green Herb Mayonnaise
I do love a pure from-scratch mayonnaise, but they can be runny and they use up a lot of olive oil. Starting with good-quality store-bought mayo and then freshening up the flavor with a yolk and some oil is a fine compromise, and a time-saver. You can use whatever mix of fresh herbs you like—this is just a suggestion.
1 small handful flat-leaf parsley leaves and tender stems
1 small handful basil leaves
Healthy pinch of mint leaves
Healthy pinch of tarragon leaves
Healthy pinch of dill fronds
1 C. Hellmann’s or Best Foods mayonnaise
1 egg yolk
1 tsp. fresh lemon juice
1/2 tsp. kosher salt
Freshly ground black pepper
1/4 C. extra-virgin olive oil
Put the parsley, basil, mint, tarragon, and dill in a food processor and pulse 3 or 4 times to partially chop. Add the mayonnaise and pulse a few more times to blend. Pulse in the egg yolk, lemon juice, salt, and several twists of pepper, then, with the motor running, drizzle in the olive oil and process until the mayo is creamy and fluffy, scraping down the sides of the bowl as needed. Taste (watch the blade!) and adjust with more salt, pepper, or lemon juice. Store in the fridge for up to 2 weeks.
BLT Corn Cakes with Buttermilk Dressing
1/2 C. yellow cornmeal
1/2 C. all-purpose flour
1 T. baking powder
3/4 tsp. salt
1/8 tsp. ground black pepper
2 eggs
1 C. whole milk
1 C. fresh sweet corn kernels or frozen whole kernel corn, thawed and drained
Nonstick cooking spray
2 large green or red tomatoes, sliced
8 slices thick sliced applewood smoked bacon
3 T. packed brown sugar
1/4 tsp. cayenne pepper
3 C. fresh mesclun mix
1 recipe Buttermilk Dressing
1 C. cherry tomatoes, halved or quartered
Preheat oven to 400 degrees F. For corn cakes, in a small bowl combine cornmeal, flour, baking powder, salt, and pepper. In a medium bowl, lightly whisk together eggs and milk. Add cornmeal mixture to egg mixture; mix well. Stir in corn. Evenly coat a griddle or skillet with nonstick cooking spray; heat on medium-high heat until hot. Pour about 1/3 C. batter for each cake onto the griddle, spread to about 4 inches in diameter. Cook 2 to 3 minutes on each side until golden brown. Transfer to platter; cover and keep warm. Repeat with remaining batter. (Yields about 8 corn cakes) Meanwhile, for candied bacon, line a 15x10x1-inch baking pan with foil. Arrange bacon strips about 1 1/2 inches apart. In a small bowl stir together brown sugar and cayenne pepper. Spoon mixtures evenly oven bacon. Bake 14 to 16 minutes until bacon is browned and crisp. Transfer to paper towel; cool. Halve slices. To assemble, place one corn cake on each of four plates. Layer half of bacon pieces, the tomato slices, some mesclun, and remaining corn cakes. Drizzle with Buttermilk Dressing, and top with remaining bacon, mesclun, and cherry tomatoes.
Buttermilk Dressing: Combine 1/3 C. buttermilk, ¼ C. fat free Greek Yogurt, 2 tsp. snipped dill, 1 tsp. Lemon Juice and a bit of pepper to a mason jar and shake until well combined.
Yield: 4 servings
Calories: 442
Fat: 16g
Fiber: 4g
Beefy Tomato Soup
¾ lb. ground beef
2 tablespoons olive oil
1 onion, chopped
3 cloves of garlic, minced
2 teaspoons salt
¼ teaspoon ground black pepper
1 teaspoon oregano
1 (23.5) oz jar Spaghetti Sauce or Crushed Tomatoes (add seasonings)
4 cups of chicken stock
½ cup of cream cheese, at room temperature
1½ cups elbow macaroni or short-tubed pasta
¼ cup fresh chopped basil, divided
In a large pot heat the olive oil over medium heat. Add the onion and garlic to the pot and cook for 3-4 minutes, stirring, until the onion softens. Add the ground beef to the onions, breaking up with a spoon and cook until no longer pink. Next add the salt, pepper and oregano to the beef and stir to combine. Now you can pour in the chicken stock and the pasta sauce, scraping the bottom of the pot as you stir. Bring the soup to a simmer and cook for 10 minutes. Whisk in the cream cheese until it’s all mixed in and then add ½ of the fresh basil.
Pour in the pasta, stir and let cook for another 10 minutes with the lid on. Spoon into bowls and garnish with the leftover basil.
WIW: Ham and Cheese Waffle
1 3/4 C. flour
2 T. sugar
1 T. baking powder
2 lg eggs
1 3/4 C. milk
1/2 C. melted butter, cooled
5 slices of ham, chopped
3/4Â C. mozzarella cheese, shredded
In a large mixing bowl combine all wet ingredients together. Beat until all wet ingredients are well blended. Slowly add in the flour, sugar and baking powder and stir until everything is coated, but don’t over mix. Add some of the mixture to a hot greased waffle iron and top with the strips of ham and cheese. Cook until golden brown and the mixture is no longer a wet dough. You can top with powdered sugar or syrup.
Sorrel Soup with Torn Croutons
2 T. unsalted butter
2 yellow onions, chopped
9 oz. young, tender sorrel leaves, stems removed
1 1/4 lb. red new potatoes, peeled and thinly sliced
2 cups chicken or vegetable stock, or canned broth
4 cups water
1/2 cup heavy cream
Salt and freshly ground pepper, to taste
To make the soup, in a soup pot over medium heat, melt the butter. Add the onions and sauté, stirring, until soft, about 10 minutes. Add the sorrel and cook, stirring, until wilted, about 2 minutes. Increase the heat to high, add the potatoes, stock and water and bring to a boil. Reduce the heat to medium-low, cover and simmer until the potatoes are soft, 15 to 20 minutes. Remove from the heat and let cool slightly. Using a blender and working in batches, puree the soup on high speed until smooth, 3 to 4 minutes per batch. Strain the puree through a fine-mesh sieve into a clean saucepan. Stir in the cream, mixing well. Season with salt and pepper. Place the saucepan over medium heat and reheat the soup to serving temperature. Ladle into warmed bowls, garnish with the croutons and serve immediately.
Creamy Caesar Salad with Torn Croutons
1/2 pound day-old rustic Italian bread, crusts discarded and bread torn into bite-size pieces (or use the Torn Croutons you made ahead)
10 anchovy fillets, plus more for garnish
1/4 C. red wine vinegar
3 T. Dijon mustard
2 garlic cloves
1 large egg
1 C. vegetable oil
1/3 C. freshly grated Parmigiano-Reggiano cheese, plus finely shredded cheese, for serving
Kosher salt
Freshly ground pepper
18 ounces Little Gem lettuce, leaves separated and chilled
**Colatura is an italian fish sauce that adds an unexplainable deliciousness when a bit is used in place of some of the anchovy.
Preheat the oven to 400°. Spread the bread pieces on a rimmed baking sheet and bake for about 12 minutes, until golden and crisp; let the croutons cool. Meanwhile, in a food processor, combine the 10 anchovy fillets with the vinegar, mustard and garlic and puree until smooth. Add the egg and pulse until just incorporated. With the machine on, gradually drizzle in the vegetable oil until emulsified. Scrape the dressing into a bowl and stir in the 1/3 C. of grated cheese. Season with salt and pepper. Cover the dressing with plastic wrap and refrigerate until well chilled and thickened, at least 30 minutes. In a very large bowl, toss the chilled lettuce leaves with half of the dressing, gently rubbing the dressing onto the leaves with your hands. (Save the remaining dressing for another salad or to serve with grilled chicken.) Arrange the dressed lettuce on a platter and scatter the croutons on top. Garnish with anchovy fillets and serve right away, passing shredded Parmigiano cheese at the table.
Torn Croutons
There is no need to cut croutons into perfect little squares Just tear the bread—it’s easier and more fun, and most important, the croutons taste better because they have lots of raggedy edges that get crisp, and even slightly burnt. And stop cutting the crust off the loaf; the crust gives you more flavor, more texture. What you don’t want are hard croutons. You always want a little bit of chew in the center, not on every single one, but every third one at least; the lack of uniformity helps this. You also want the croutons to absorb the juices from vegetables, the extra-virgin olive oil, the vinaigrettes … All that flavor is carried into the crouton better through the torn edges.
2 large thick slices country loaf (about 4 ounces)
2 T. EVOO (or bacon fat)
Salt & Pepper (also can add granulated onion and/or garlic, dried herbs and/or finely grated lemon zest)
Heat oven to 400. Tear the bread, crust and all, into bite-size pieces. Toss the torn bread with the olive oil and a light sprinkling of salt and pepper. Spread the croutons on a baking sheet in a single layer and bake until golden brown, checking every 4 to 5 minutes and moving the outside croutons to the center of the pan so they cook evenly. Don’t let them get rock hard; leave a little bit of chew in the center. The total baking time will depend on the type and density of bread you’re using, but mostly likely will be 10 to 20 minutes. Slide onto paper towels to absorb any extra oil and season again lightly with salt and pepper.  Store the croutons in an airtight container. (Be sure to make more than you need for your recipe because you’ll find yourself eating these as a snack.)
AK Stir Fried Beef with Noodles
1 T. soy sauce
1 T. sake or sherry
1 tsp. sesame oil
1 tsp. corn starch
8 ounces round steak, rump steak, or sirloin cut into strips
8 ounces pasta twirls
1 medium carrot. Peeled and sliced or cut into stars
6 ounces new potatoes
4 ounces green beans, trimmed
3 T. sunflower oil
1 clove garlic, crushed
1 medium onion, thinly sliced
½ chicken stock cube, dissolved in 6 T. boiling water
½ tsp. rice wine vinegar
1 tsp. soy sauce
1 tsp. sugar
½ tsp. cornstarch
½ sweet red pepper, cut into strips
Salt and freshly ground black pepper
Mix together the ingredients for the marinade and marinate the beef strips for at least 20 minutes. Cook the pasta in a large pot of lightly salted boiling water according to the instructions on the package, drain, set aside, and keep warm. Steam the carrot, potatoes, and green beans for about 6 minutes or until tender. Meanwhile, heat 1 T. of the oil in a wok or frying pan and stir-fry the beef for 3 minutes. Take out the beef and set aside. In the same pan, heat the remaining 2 table-spoons oil and sauté the garlic and onion for 3 minutes. Mix together all the ingredients for the sauce. Add the red pepper to the onion and cook for 2 minutes, cut the potatoes into slices, and ad these tighter with the carrot, green beans, and beef and season with some salt and freshly ground black pepper. Stir in the sauce and cooked pasta and cook for 2 minutes.
Pineapple Salsa Pork Chops
3 T. extra-virgin olive oil
4 bone-in pork chops, fat trimmed
Kosher salt
Freshly ground black pepper
3 C. chopped pineapple
1 red bell pepper, diced
1/2 small red onion, chopped
4 green onions, thinly sliced
Juice of 1 lime
Preheat oven to 425°. In a large oven-safe skillet over medium-high heat, heat 1 T. of the oil. Season pork chops with salt and pepper and add to skillet. Sear until golden, 3 minutes per side. Transfer skillet to oven and bake until cooked through, 10 to 12 minutes. Meanwhile, in a large bowl, toss pineapple, bell pepper, red and green onions, lime juice, and the 2 remaining T. of the oil until combined. Season with salt and pepper. Let chops rest 5 minutes, then top with pineapple salsa before serving.
Look at that cute quail egg, halved and then sandwiched with pepperoni (?)
WIW: Waffled Chicken Breast Stuffed with Spinach, Pine Nuts, and Feta
2 oz. (about 1 C.) fresh baby spinach, finely chopped
2 oz. feta cheese, crumbled (about 1/2 C.)
2 T. pine nuts, toasted
2 cloves garlic, minced
1/2 tsp. dried thyme
PAM® Original No-Stick Cooking Spray
4 boneless skinless chicken breast halves (about 6 oz. each)
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
Preheat the waffle iron on medium. Preheat the oven on its lowest setting. Combine the spinach, cheese, nuts, garlic and thyme in a small bowl. Smash them together with a fork until the filling is more cohesive and easier to handle. Coat both sides of the waffle iron grid with nonstick spray. Make a horizontal cut into the thickest portion of each chicken breast half to form a pocket. Be careful not to cut all the way through. Divide the stuffing mixture into 4 portions and fill each pocket, leaving a margin at the edge so the pocket can close. Season the chicken with salt and pepper. Place as many pieces as will fit in the waffle iron as far away from the hinge as possible. (This allows the lid to press down on the chicken more evenly.) Close the lid. Cook the chicken for 7 minutes before checking it. If the breasts are thick, you may need to rotate the meat 180 degrees at this point and continue cooking for another 3 minutes. The chicken should be golden brown and no pink should remain inside. Cut into the thickest part to check, if necessary. (If you’re using an instant-read thermometer, the internal temperature of the meat should reach 165°F.) Remove the chicken from the waffle iron and repeat Step 5 with any remaining chicken. Keep cooked chicken warm in the oven. Serve warm.
Sweet Onion—Smothered Pork Chops
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
4 (4-ounce) boneless pork chops, each 1/2 inch thick
2 tablespoons olive oil
3 cups thinly sliced Vidalia onions
3 tablespoons unsalted butter
3 garlic cloves. minced
2 teaspoons chopped fresh oregano leaves
Put a large skillet over medium-high heat. In a small bowl, combine the paprika, 1/2 teaspoon salt, and pepper to taste. Season the pork chops on both sides with this spice mixture. Add the olive oil to the preheated pan. Add the pork and cook, without moving, until a crust begins to form, about 2 minutes. Flip the pork and scoot it to one side of the pan. Add the onions and season with a good pinch of salt. Cook, stirring occasionally, until the onions soften and begin to color, about 2 minutes. Add the butter, garlic, and oregano and cook, while stirring, for an additional minute. Top each piece of pork with the onions and serve.
WIW: Party-Ready Chicken and Waffles
2 tsp. yeast
½ C. warm water
1 ¾ C. milk
6 T. melted butter
2 eggs
½ tsp. pure vanilla extract
2 C. all-purpose flour
1 T. sugar
Pinch of salt
Pinch of cinnamon
Canola or peanut oil, for frying
1 ¼ C. all-purpose flour
2 T. cornstarch
1 tsp. cayenne pepper
1 T. dried Italian herb seasoning
2 tsp. salt
1 tsp. freshly ground black pepper
1 C. buttermilk
1 ½ lb. chicken tenders, cut into bite-size (about 1-inch) pieces
Hot sauce, to taste
Make the batter: In a small bowl, sprinkle the yeast over the warm water. Let sit for 5 minutes. In a medium bowl, whisk the milk with the melted butter, eggs and vanilla to combine. Gradually mix in the yeast mixture. In a large bowl, whisk the flour with the sugar, salt and cinnamon to combine. Add the milk mixture to the dry ingredients and whisk until smooth. Cover the bowl and refrigerate overnight. In a deep, medium-size pot, heat about 3 inches of oil over medium heat until it reads 350°F on a thermometer. While the oil heats, make the waffles. Let the waffles cool slightly, then cut them into bite-size (about 1-inch) squares and place them in a 250°F oven to keep warm. Make the fried chicken: In a medium bowl, whisk the flour with the cornstarch, cayenne pepper, Italian herb seasoning, salt and black pepper to combine. Pour the buttermilk into a shallow, medium-size bowl. Toss the chicken pieces in the flour mixture to coat. Working in batches, dip the floured chicken into the buttermilk, then return it to the flour and toss to coat. Working in batches, add the breaded chicken to the hot frying oil. Don’t overfill the pot with chicken, as it will bring down the temperature of the oil. Fry until the chicken is golden brown and floats on the surface of the oil, 3 to 4 minutes. Adjust the heat as needed if the chicken is browning too quickly. Remove the chicken from the oil and drain on several layers of absorbent paper towels. Let cool slightly, then place a piece of chicken on top of a waffle square and secure with a toothpick. Serve immediately with hot sauce on the side.
Cuban Flank Steak with Lime and Fresh Mango
1 tsp. lime zest, finely grated
2 T. fresh lime juice
1/2 tsp. orange zest, finely grated
1/4Â C.(s)Â fresh orange juice
2 T. olive oil
2 large garlic clove(s)
1 1/2 T. fresh oregano, packed
1 1/2 tsp. ground cumin
1 1/4 tsp. kosher salt
1/2 tsp. black pepper, freshly ground
1Â 1/2Â pound(s)Â uncooked lean flank steak
2 mangoes, ripe but firm, sliced
2Â fresh limes, cut in 8 wedges
In a blender, combine lime zest and juice, orange zest and juice, oil, garlic, oregano, cumin, salt, and pepper; blend until smooth. Reserve 2 T. marinade for serving. Place steak in a wide, shallow bowl; pour remaining marinade over steak and let sit, uncovered, at room temperature while you heat grill (or cover bowl and refrigerate for several hours or overnight). Heat grill (or broiler) to high. Remove steak from marinade, brushing off any solid bits. Grill over direct heat (or under broiler), turning once, until desired degree of doneness, about 5 minutes per side for medium-rare. Thinly slice steak across grain and drizzle with reserved marinade; serve with mango slices and lime wedges.
Sopa Castellana or Sopa de Ajo con Huevos (Castilian Soup)
1/2 C. olive oil
2 ½ oz day old bread, sliced in 1 ½ cubes (Hogaza or whole grain bread)
3 cloves garlic
1 1/2 ounces Spanish serrano ham or prosciutto, diced
½ T. onion, chopped
½ tsp Spanish paprika
3 ¼ C. of chicken stock, boiling hot
1 T. Tomato Paste
1 sprig fresh parsley, chopped
3 eggs
Salt
Preheat oven to 350º. Heat oil in a skillet over medium heat and add bread cubes when hot.
Fry until golden brown. Drain on paper towels. Remove all but 2 T. of oil and fry garlic, chopped until golden but not too crunchy; remove and reserve, leaving oil in the pan. Add the ham to the pan and fry a bit until crunchy edges. Now add the onions and cook on medium low stirring occasionally until the onions are soft. Crush fried garlic in mortar with paprika. Place the fried bread in an oven proof casserole pan that can be used on the stove and pour onion mixture over the top. Pour in the boiling chicken stock. Stir in tomato paste, add parsley and the garlic, season with salt, and stir well. Bring to a boil and then lower heat and simmer for 5 minutes. Transfer the casserole to the oven and bake for 7 minutes until a crust forms. Remove from the oven and crack 3 eggs onto crust. Return to the oven and bake until the whites are just set. Serve immediately.
Za’atar Chicken with Lemon and Yogurt
6 boneless, skinless chicken thighs (about 2 pounds)
8 garlic cloves, grated on a Microplane or minced Grated zest and juice of 2 lemons
1 T. Za’atar
3 T. minced fresh parsley, plus more for serving
3 T. extra-virgin olive oil, plus more for serving
1 ¾ tsp. kosher salt
2/3 C. plain Greek yogurt, preferably whole-milk
1/4 tsp. freshly ground black pepper
¼ tsp. freshly ground black pepper
Parsley leaves, for garnish (optional)
Ground sumac, for garnish (optional)
Pomegranate seeds, for garnish (optional)
Mint leaves, for garnish (optional)
In a large bowl, combine the chicken with all but l tsp. of the grated garlic (save that for the yogurt sauce), half of the lemon zest and juice, and the za’atar, parsley, olive oil, and 1/2 tsp. of the salt. Cover and refrigerate for at least 2 hours and up to 8 hours. Heat a grill, or arrange a rack in the position closest to the heat source and heat the broiler. Remove the chicken from the bowl, reserving the marinade. If you are grilling, grill the chicken over high heat until it is charred in spots, 4 to 7 minutes. Baste the chicken with some of the reserved marinade, flip the pieces over, and continue cooking until they are just cooked through, another 4 to 7 minutes. If you are broiling, line a rimmed baking sheet with aluminum foil and spread the chicken out on it in a single layer. Broil the chicken, basting it with some of the reserved marinade and turning the pieces over halfway through, until well colored and charred in spots, 4 to 7 minutes per side. Be careful that the chicken doesn’t burn. While the chicken cooks, place the yogurt in a small bowl. Stir in the reserved grated garlic, the remaining lemon zest, the pepper, and the remaining 1/4 tsp. salt. To serve, drizzle olive oil and the remaining lemon juice, to taste, over the chicken. Sprinkle with parsley and ground sumac if using. Pass the yogurt for dipping. Serve this with the Citrus Salad with Olives if you like.
Citrus Salad with Olives
1 Grapefruit
3 T. EVOO
Flaky Sea Salt
Red Chile Flakes, Turkish Pepper, or Freshly Ground Pepper to taste
¼ C. chopped Pitted Good Olives (Black, Green, or Combination)
2 T. fresh Mint or Cilantro
Cut the ends off the fruit. Trim peels and clean all pith from the citrus, as if beginning to cut them into suprêmes. Slice peeled fruit into rounds, and then use the tip of your knife to pick out any seeds. Arrange fruit on platter. Drizzle with olive oil, then season with the flaky salt and pepper of choice. Top with the olives and herbs.
WIW: Waffled Steak Tacos with Freshly Waffled Tortillas
8 oz. flank steak
Juice of one lime
1 T. neutral oil, such as canola
¼ tsp. cumin
¼ tsp. salt
¼ tsp. freshly ground black pepper
Vegetables:
1 large bell pepper (or 2 small bell peppers), cut into 1â„4-inch wide strips
1 small onion, cut into 1/4-inch wide strips
¼ tsp. salt
Nonstick cooking spray
Tortillas:
1 C. Maseca (or other instant corn masa flour)
¾ C. lukewarm water
Pinch of salt
Optional:
Cilantro, washed and dried
Shredded cheddar, Monterey Jack or Chihuahua cheese
Salsa or pico de gallo
Guacamole
Preheat your waffle iron on medium. In a zip-top plastic bag or bowl, combine the lime juice, oil, cumin, and salt and pepper. Add the flank steak and allow it to marinate while you prepare the rest of the ingredients. In a medium bowl, toss the vegetables with the salt. When the waffle iron has preheated, coat both sides of the grid with nonstick spray, place as many vegetables as will fit in a single layer on the waffle iron and close the lid. Cook the vegetables about 2 minutes, or until they are just starting to soften and display waffle marks. Repeat Step 4 as necessary with remaining vegetables, removing the finished vegetables to a covered bowl to keep them warm. In a medium bowl using your hands, combine the Maseca, water and salt and knead until a soft dough forms. It should be about the consistency of Play-Doh.
Divide the dough into six roughly equal pieces and roll those pieces into balls. Place the balls on a towel and cover with a damp towel to keep them from drying out. Press one ball into a disc with your hand. Place the disc on a sheet of plastic wrap covered with Maseca and cover that with another sheet of plastic wrap. Using a rolling pin, roll out the dough into a circle about 6 inches across.  Place the dough into the waffle iron, close the lid, and cook for about 1 minute or until the dough has firmed up to a tortilla consistency and bears light waffle marks. (Don’t let the waffle marks get too dark or you’ll end up with tortilla chips. Hey, there’s an idea…)  While the first tortilla cooks, repeat Step 8 with another ball of dough. Remove the finished tortillas to a tortilla warmer or wrap them in a clean kitchen towel to keep warm.
When the last tortilla has finished waffling, place the flank steak in the waffle iron and close the lid.  Cook the steak for about 5 minutes. Thicker cuts may take longer. You want it to reach an internal temperature of about 140 degrees. Use an instant-read thermometer or cut into the steak. You should see some pink — but no red — in the center. Remove the finished steak to a cutting board, turn off the waffle iron, and let the meat rest for a couple of minutes before slicing it thinly against the grain. Assemble the tacos: If the tortillas have cooled too much, place one in the waffle iron for 10 seconds and let the residual heat warm it up. Pile the sliced meat into a waffled tortilla and add waffled vegetables. Top with cilantro, cheese, salsa and/or pico de gallo and serve with guacamole on the side if desired.