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Sunday, February 28, 2010

Cream Cheese Chicken with Broccoli

Hands-On Time: 15 minutes
Ready In: 4 hours
Yield: 10-12 servings

4 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon olive oil
1 package (1 ounce) Italian salad dressing mix
2 cups sliced mushrooms
1 cup chopped onion
1 can (10 3/4 ounces) condensed low-fat cream of chicken soup, undiluted 1 bag (10 ounces) frozen broccoli florets, thawed
1 package (8 ounces) low-fat cream cheese, cubed
1/4 cup dry sherry
Hot cooked pasta

Toss chicken with olive oil. Sprinkle with Italian salad dressing mix. Place in 5-quart CROCK-POT® slow cooker. Cover; cook on LOW 3 hours.

Coat large skillet with nonstick cooking spray. Add mushrooms and onion; cook 5 minutes over medium heat or until onions are tender, stirring occasionally.

Add soup, broccoli, cream cheese and sherry to skillet; cook and stir until hot. Transfer to 4 1/2-quart CROCK-POT® slow cooker. Cover; cook on LOW 1 hour. Serve chicken and sauce over pasta.

Barbecued Chicken Burritos

These burritos are something of a Tex-Mex wonder: tangy barbecue sauce, some roast chicken (or rotisserie chicken) and vegetables, all wrapped up in tortillas. For the best taste, look for a fiery barbecue sauce without added corn syrup.

Prep Time: 15 minutes
Ready in: 15 minutes
Yield: 4 servings, 1 wrap each

Recipe Ingredients
1 2-pound roasted chicken , skin discarded, meat removed from bones and shredded (4 cups)
1/2 cup prepared barbecue sauce
1 cup canned black beans , rinsed
1/2 cup frozen corn , thawed, or canned corn, drained
1/4 cup reduced-fat sour cream
4 leaves romaine lettuce
4 10-inch whole-wheat tortillas
2 limes , cut in wedges

Recipe Directions
Place a large nonstick skillet over medium-high heat. Add chicken, barbecue sauce, beans, corn and sour cream; stir to combine. Cook until hot, 4 to 5 minutes.

Assemble the wraps by placing a lettuce leaf in the center of each tortilla and topping with one-fourth of the chicken mixture; roll as you would a burrito. Slice in half diagonally and serve warm, with lime wedges.


Pomodoro Fresco Sourdough Bruschetta

courtesy Guy Fieri
Show: Guys Big Bite
Episode: Mexicajitalian Fusion

1 (12 to 16-inch) sourdough baguette
2 garlic cloves, halved plus 1 tablespoon minced garlic
5 tablespoons extra-virgin olive oil
1/4 cup grated Parmigiano-Reggiano , plus more for garnish
2 cups diced Roma tomatoes
1/3 cup thinly sliced fresh basil leaves, plus more for garnish
2 tablespoons balsamic vinegar
1/2 teaspoon sea salt
1 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F.

Cut the baguette in half lengthwise, place on a sheet tray and bake
in the oven until lightly brown. Rub with the garlic cloves. Drizzle
with 2 ounces of the olive oil and sprinkle with the Parmigiano-
Reggiano. Return to oven to melt cheese.

In a medium mixing bowl, add the tomatoes, minced garlic, basil,
vinegar, remaining olive oil, salt and pepper. Mix thoroughly and let
sit for 5 minutes at room temperature.

Remove baguette from oven and top with the tomato mixture. Garnish
with basil and Parmigiano-Reggiano .

Cajun Seasoned Salt

1 pound iodized salt

3 tablespoons black pepper
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon nutmeg
2 tablespoons parsley flakes, crushed
4 tablespoons red pepper or cayenne, ground
2 tablespoons chili powder

Combine all ingredients, store in an airtight container.
Yield: 3 cups

Butterscotch Brownies

½ cup firmly packed coconut
¾ cup chopped pecans
2 cups firmly packed brown sugar
2 cups flour mixed with
1-1/2 tablespoons baking powder and
¼ teaspoon salt

Layer ingredients in order given in a 1 quart wide mouth canning jar. Press each layer firmly in place before adding next ingredient.

Jar Instructions:
Empty jar of brownie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add: ¾ cup butter or margarine, not diet, softened; 2 eggs, slightly beaten; and 2 teaspoons vanilla; Mix until completely blended. Spread batter into a sprayed 9 x 13 metal pan. Bake at 375 for 25 minutes. Cool 15 minutes in baking pan. Cut brownies into 1-1/2 inch squares. Makes 2 dozen brownies.

Saturday, February 27, 2010

Spicy Seafood Stew

Notes: To have quinoa and stew ready at the same time, start quinoa once you've added the potatoes to the stew (step 1). Small squid (calamari) are sold cleaned and cut into rings at many specialty stores and seafood markets.

Makes 4 servings

1 tablespoon olive oil
1 onion (8 oz.), peeled, halved, and thinly slivered lengthwise
2 cloves garlic, peeled and minced
1 can (32 oz.) diced or crushed tomatoes
8 ounces red or white thin-skinned potatoes (about 1 in. wide), scrubbed and quartered
1 or 2 fresh hot green chilies such as jalapeños, rinsed, stemmed, seeded, and minced
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
12 ounces shelled, deveined shrimp (31 to 40 per lb.), rinsed
8 ounces tilapia or other white-fleshed fish, rinsed and cut into 1-inch chunks
4 ounces fresh or thawed frozen calamari rings (optional; see notes), rinsed
2 tablespoons chopped fresh cilantro
Cooked quinoa

1. Heat oil in a 5- to 6-quart pan over medium-high heat; add onion and garlic and stir often until onion is very limp, 8 to 10 minutes. Add tomatoes, 1 1/2 cups water, potatoes, chilies, cumin, chili powder, and salt; increase heat to high and bring to a boil. Reduce heat, cover, and simmer until potatoes are tender when pierced, 20 to 25 minutes.

2. Stir in seafood, if using. Cover and simmer until shrimp and fish are opaque but still moist-looking in the center of thickest part (cut to test), 3 to 4 minutes. Stir in cilantro. Spoon quinoa onto rimmed plates; top with stew.

Nutrition analysis per serving of seafood stew.

Nutritional Information
Calories:262 (24% from fat)

Cheesy Ham 'n' Noodles

From Cooking for 2

"I love to prepare this comforting dish to use up leftover ham," says Renee Schwebach from Dumont, Minnesota. "Peas add color and flavor."

Main Dish
PREP 10 min.
COOK 30 min.
TOTAL 40 min.

3/4 cup uncooked egg noodles
2 tablespoons butter, divided
1 tablespoon all-purpose flour
2/3 cup 2% milk
1/2 cup cubed process cheese (Velveeta)
1 cup cubed fully cooked ham
1/2 cup frozen peas, thawed
2 tablespoons dry bread crumbs
1/4 teaspoon dried parsley flakes


Cook noodles according to package directions. Meanwhile, in a saucepan, melt 1 tablespoon butter; stir in flour until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted.

Drain noodles. Add the noodles, ham and peas to cheese sauce. Pour into a 3-cup baking dish coated with cooking spray. Melt remaining butter; toss with bread crumbs and parsley. Sprinkle over the top. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 2 servings.

Fresh Cran-Apple Crostata

courtesy Michael Chiarello

Show: Easy Entertaining with Michael Chiarello
Episode: TV Dinner Redux

Tart Dough: (or use store bought puff pastry dough)
2 1/2 cups unbleached all-purpose flour
2 tablespoons superfine sugar
2 teaspoons salt
1 cup (1/2 pound or 2 sticks) chilled unsalted butter, cut into
tablespoon-size pieces
1 teaspoon pure vanilla extract
1/4 cup ice water, plus additional as needed

4 cups Granny Smith, Pippin, or your favorite apples, peeled and cut
into 3/4-inch wedges
1/2 cup sugar
2 tablespoons unbleached all-purpose flour
1/4 teaspoon ground cinnamon
1/3 cup cranberry sauce
1/2 teaspoon sea salt, preferably gray salt
1 egg yolk beaten with 1 tablespoon heavy cream, for egg wash
2 teaspoons coarse sugar

Make the tart dough: Combine the flour, sugar, and salt in a food
processor and pulse to blend. Add the butter and pulse until the
mixture forms coarse crumbs. Add vanilla and water to processor, then
slowly add flour and cinnamon sugar. Pulse just until a dough forms,
adding a little extra ice water if necessary. Divide the dough in
half, and shape each half into a 1-inch-thick round. Wrap 1 disk
tightly in plastic wrap and refrigerate for at least 1 hour; freeze
the other for future use.
Put a pizza stone or cookie sheet in the oven and preheat the oven to
425 degrees F for 45 minutes. Remove the dough from the refrigerator
about 15 minutes before rolling to soften it slightly.

Place the dough round between 2 sheets of parchment paper and roll
into a 13-inch round (about a 1/4-inch thickness), flouring the round
lightly as needed to keep the dough from sticking. Remove the top
sheet of parchment. Use the rim of a small round bowl to make 6
individual crostatas. Cut around the edge of the bowl, in the dough,
with a sharp knife. Slide a pizza peel or rimless baking sheet under
the bottom sheet of parchment, and remove excess dough from

To make the filling, combine the apples, sugar, flour, and cinnamon
in a bowl and toss well. Add cranberry sauce and salt and toss again,
briefly. Paint the edges of the crostatas with egg yolk wash. Fill
the center of the dough rounds with the apples (about 1/2 cup each)
in an even layer, leaving a border of about 1 1/2 inches. Fold the
border up and over the apples to make a rim. Brush the rim with egg
wash, then sprinkle with coarse sugar. Trim the excess parchment with
scissors, and press sides together.

Use the pizza peel or baking sheet to transfer the crostatas, still
with parchment underneath, to the oven, sliding it, with the paper,
directly onto the pizza stone. Bake until the crust is nicely browned
and the apples are bubbling, about 40 minutes. Remove from the oven
with the peel or baking sheet and let cool on a rack for 15 minutes
before serving. Serve warm. Note: This can be made hours ahead and
reheated before serving.

Cajun Cafe's Bourbon Chicken

1 Pound Chicken leg or thigh meat

Cut in bite size chunks
4 oz Soy sauce
1/2 cup Brown sugar
1/2 tsp. Garlic powder
1 tsp. Powdered ginger
2 tbs. Dried minced onion
1/2 cup Jim Beam Bourbon Whiskey
2 tbs. White wine

Mix all the marinade ingredients and pour over chicken pieces in a bowl.
Cover and refrigerate (stirring often) for several hours (best overnight).
Bake chicken at 350 for one hour in a single layer, basting every
10 minutes. Remove chicken. Scrape pan juices with all the brown bits into
a frying pan.
Heat, and add 2 Tbs. white wine. Stir and add chicken.
Cook for 1 minute and serve.

Baked Garlic Soup

20 oz. stewed tomatoes

16 oz. garbanzo beans and liquid
1 cup squash
2 large onions, chopped
1/2 green pepper, diced
1/2 cup white wine
1-1/4 cup cream
6 large garlic cloves, diced
1 small bay leaf
1/2 tsp. paprika
3 tbsp. butter
1/2 cup Monterey Jack cheese
1 cup Romano Cheese

Preheat oven to 375 F.

Layer vegetables in baking pan.
Pour wine and herbs over vegetables
Dot top with butter.
Cover and bake for one hour, then lower heat to 325 F.

Stir in cream and cheese and bake an additional 15 minutes uncovered. Serves six.

About the Author Joyce Lavene, writing with her husband/partner, Jim, has written novels in romance, mystery, suspense and science fiction.

Friday, February 26, 2010

Beefy Cheesy Pasta

Prep Time: 5 Minutes

Cook Time: 20 Minutes Ready In: 25 Minutes
Servings: 4

"Ground beef flavored with soy sauce, pasta and cheese -- quick and tasty."

1/2 pound lean ground beef
1 onion, diced
1/4 cup soy sauce
1 clove garlic, minced 5 cups rotelle pasta
1/4 cup milk
1 tablespoon butter
5 slices processed American cheese

1. In a large skillet over medium heat, cook beef, onion, soy sauce and garlic until beef is brown and juices run clear.

2. While beef is cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

3. Return cooked pasta to its pot over low heat; stir in milk and butter. Stir in beef mixture until well combined. Stir in cheese slices, one at a time, until melted. Serve at once.

Barbecue Pork Shoulder

Add your favorite baked beans to this menu for a complete meal.

1 (2-pound) package hickory chunks, divided
2 quarts white vinegar
1/2 cup ground red pepper, divided
5 oranges, quartered and divided
5 lemons, quartered and divided
1/2 cup firmly packed brown sugar
1/4 cup ground black pepper
2 tablespoons lemon juice
1/4 cup liquid smoke
1 (7- to 8-pound) pork shoulder roast

1. Soak 1 pound of wood chunks in water 30 minutes to 1 hour.

Bring vinegar, 1/4 cup ground red pepper, 3 oranges, and 3 lemons to a boil in a Dutch oven over medium heat; cook 10 minutes. Remove vinegar mixture from heat, and cool.

Combine remaining 1/4 cup ground red pepper, brown sugar, and next 3 ingredients. Rub evenly over pork. Drizzle 1 cup vinegar mixture over pork; set aside 2 cups vinegar mixture for basting, and reserve remaining mixture to fill the water pan.

Prepare charcoal fire in smoker; let burn 15 to 20 minutes.

Drain wood chunks, and place on coals. Place water pan in smoker; add vinegar mixture and remaining 2 oranges and 2 lemons to depth of fill line. Place pork on lower food rack; cover with smoker lid.

Cook pork roast 6 to 7 hours or until a meat thermometer inserted into the thickest part of roast registers 170°. Baste with reserved 2 cups vinegar mixture every hour after pork roast has cooked 3 hours. Add more charcoal, remaining 1 pound wood chunks, and vinegar mixture to smoker as needed.

Yield: Makes 10 servings

Zesty Seasoning Mix

Great for grilling. Jar of seasoning is a great add-in for cooking gift


1/4 cup garlic powder
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon seasoning salt
1 tablespoon lemon pepper or 1 teaspoon black pepper

3 batches

5 minutes 5 mins prep
Place all ingredients in a small jar.
Shake vigorously.

Berbere (ethiopian Hot Pepper Seasoning)

This keeps longer on the shelf then most seasonings.

This will keep in the refrigerator for 5 or 6 months.

1 teaspoon ground ginger
1/4 teaspoon cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon allspice
1/2 teaspoon ground coriander
2 tablespoons salt
1/2 teaspoon ground fenugreek
1 1/4 cups cayenne pepper
1/2 teaspoon grated nutmeg
1/2 cup paprika
1/4 teaspoon ground cloves
1 teaspoon fresh ground black pepper

1 1/2 cs. Change size or US/metric
Change to: cs. US Metric

35 minutes 15 mins prep
In a heavy saucepan, toast the following ground spices together over a low
heat for 4 to 5 minutes: ginger, cardamom, coriander, fenugreek, nutmeg,
cloves, cinnamon and allspice.
Shake or stir to prevent burning.
Add the salt, cayenne pepper, paprika and fresh ground black pepper and
continue toasting and stirring for 10 to 15 more minutes.
Cool and store in tightly covered glass jar.

Apple Cider Beef Stew

Simple & Delicious

“I created this slow-cooker recipe using convenience products to save time chopping vegetables and browning beef,” writes Margaret Wilson from Hemet, California. Apple cider and cinnamon are the unique additions that give a down-home flavor to her oh-so-easy and economical stew. MARGARET’S TIP: This also makes a rich, flavorful pot-luck dish for holiday gatherings on busy school nights.

METHOD: Slow Cooker
TIME: Prep: 20 min. Cook: 6-1/4 hours

4 cups frozen vegetables for stew (about 24 ounces), thawed
1 can (8 ounces) sliced water chestnuts, drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 tablespoon dried minced onion
2 envelopes brown gravy mix
2 tablespoons onion soup mix
2 teaspoons steak seasoning
1/8 teaspoon ground cinnamon
2 pounds beef stew meat, cut into 1-inch cubes
1 can (14-1/2 ounces) beef broth
1-1/4 cups apple cider or unsweetened apple juice
1 can (8 ounces) tomato sauce
1 bay leaf
3 tablespoons cornstarch
1/3 cup cold water

Place the vegetables, water chestnuts, mushrooms and onion in a 5-qt. slow cooker. In a large resealable plastic bag, combine the gravy mix, soup mix, steak seasoning and cinnamon; add beef, a few pieces at a time, and shake to coat. Add to slow cooker.

Combine the broth, cider and tomato sauce; pour over beef. Add bay leaf. Cover and cook on low for 6-7 hours or until meat is tender.

Combine cornstarch and water until smooth; stir into stew. Cover and cook on high for 15 minutes or until thickened. Discard bay leaf. Yield: 12 servings.

Thursday, February 25, 2010

Mushrooms with Spicy Spanish Sauce

Summer 2008

By: Lucy Waverman
from LCBO Food and Drink

An intriguing dish to serve either as a first course or as a vegetarian main. This bold red sauce will add texture and flavour to the mushrooms. If king oyster mushrooms are not available, use a mixture of mushrooms that you like. Using anchovies as flavouring is an integral part of Spanish cooking.

Spanish Sauce
4 anchovy fillets
2 tsp (10 mL) chopped garlic
1 tsp (5 mL) hot smoked Spanish paprika
1 cup (250 mL) packed parsley leaves
¼ cup (50 mL) olive oil
2 tbsp (25 mL) water

2 tbsp (25 mL) olive oil
1 lb (500 g) king oyster mushrooms, thinly sliced
Salt and freshly ground pepper

4 slices Portuguese cornbread or sour dough loaf

6 cups (1.5 L) packed baby arugula
1 tsp (5 mL) balsamic vinegar
1 tbsp (15 mL) olive oil
Maldon salt for garnish

1. Add anchovies, garlic, paprika, parsley and olive oil to food processor or mini-chop and pulse to combine. (Add water if needed to process until mixture resembles pesto.) Reserve.

2. Heat a large skillet over high heat. Add oil then mushrooms and sauté until mushrooms have softened and are turning golden, about 3 to 5 minutes. Reduce heat to medium-low and stir in Spanish sauce. Cook together until sauce is hot. Remove from heat and season to taste with salt and pepper.

3. Toast bread and place on individual serving plates. Brush with any sauce left in skillet. Divide mushroom mixture into 4 and heap onto toast. Toss arugula with balsamic and olive oil and surround toasts with salad. Sprinkle everything with a little Maldon salt.

Serves 4

3-Cheese Potato Gratin

Makes: 4 to 6 servings

Total Time: 1 Hour

1 1/2 cups whole milk
1/2 cup heavy cream
1 clove garlic, peeled, smashed
1 t. kosher salt
1/2 t. white pepper
1/8 t. cayenne
1/8 t. ground nutmeg

Add; Simmer:
3 lbs. russet potatoes, peeled, thinly sliced

Toss; Layer with Potatoes:
1/2 cup sharp Cheddar cheese, grated
1/2 cup Gruyere or Swiss cheese, grated
1/4 cup Parmesan cheese, grated
1 T. all-purpose flour

The key to making this gratin is first simmering the potatoes with flavored milk and cream.
Preheat oven to 450°. Coat a 2-quart casserole dish with nonstick cooking spray.

Combine milk, cream, garlic, and spices in a large saucepan.

Add potatoes and bring to a boil. Cover, reduce heat to low, and simmer 8 minutes. Discard garlic.

Toss grated cheeses with flour; set aside. Layer half the potatoes in the casserole dish. Sprinkle half the cheese mixture over the potatoes. Add remaining potatoes and pour the milk mixture over the top. Sprinkle with the remaining cheese mixture. Coat a piece of foil with nonstick spray and tightly cover baking dish; bake for 30 minutes. Remove foil and bake an additional 20 minutes, or until gratin is browned and bubbly. Let gratin rest 10–15 minutes before serving.

Heinz 57 Sauce

1/2 Cup Raisins

2/3 Cup Heinz ketchup
1 tsp chili powder
1 tsp seasoned salt
4 oz applesauce
2 Tbsp Wish Bone Itailian Dressing

1. Put all ingredients in a blender and blend on/off for 2 minutes
on high or until smooth.

Baltimore Crab Fluffs

Published in: Cuisine At Home, page 50
Publish Date: April, 2009

1/2 lbs lump crabmeat
1/2 cup Panko Breadcrumbs
2 tablespoon scallions -- minced
1 tablespoon lemon zest -- grated
3 tablespoon mayonnaise
1 tablespoon lemon juice
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1/8 teaspoon cayenne pepper

2 egg yolks
1/4 cup milk
1/4 cup beer or club soda -- chilled
1 teaspoon Old Bay Seasoning
1/2 cup Flour
1 teaspoon baking powder
Vegetable Oil

Combine crab meat, panko, scallions, and zest in a bowl,. In a
separate bowl, stir together mayo, lemon juice, 1/2 teaspoon Old Bay
Seasoning, Worcestershire sauce, mustard, and cayenne pepper. Gently
fold mayo mixture into crab mixture until the two are thoroughly
Try to avoid breaking up crab meat.

Stir together egg yolks, milk, beer, and 1 teaspoon Old Bay Seasoning
for the batter in a large bowl. Sift in flour and baking powder. Stir
mixture with a fork until batter is just combines. (Some lumps are okay)
Heat 1 inch of vegetable oil in a medium sized pot over medium high
heat to 360F.
Form crab misture into balls the size of large gum balls (about one
rounded Tablespoon each). Working in batches, coat crab balls with
butter, then use a slotted spoon to carefully lay them into hot oil.
Turn fluffs frequently until they're evenly browned, about 2 minutes.
Remove fluffs to a paper towel lined tray.

Serve fluffs immediately, or keep them warm in a 200F degree oven for
up to 30 minutes.

Exported from A Cook's Books -- Recipe management for Macintosh

http://www.terryand/ Terry
"My idea of pure heaven is to spend a day in the kitchen, peeling,
chopping, and stirring while the words of a good book fill the air
around me." Ruth Reichl

Apple and Celery Slaw with Blue Cheese Dressing

4 oz. blue cheese

1/2 cup mayonnaise
1/2 cup buttermilk
1/2 t. sugar
4 granny smith apples
2 stalks celery, thinly sliced

In a small bowl, using a fork, combine the cheese, mayonnaise and 1/4 cup buttermilk until thick and lumpy.

Stir in the remaining 1/4 cup buttermilk and the sugar. Refrigerate. Quarter, core and coarsely grate the apples.

In medium bowl, combine the apples with the dressing. Stir in the celery; cover and refrigerate until ready to serve.

Wednesday, February 24, 2010

Mushroom and Tomato Flatbread Topped with Fresh Arugula

Autumn 2007 By: Lucy Waverman

from LCBO Food and Drink

Use a mixture of your favourite mushrooms. I like cremini (brown mushrooms), shiitake and king oyster mushrooms. If you don't care for Taleggio or cannot get it, use brie or another soft cheese. Alternatively fontina or mozzarella will give a different texture but still taste very good. I used the long Armenian flatbread but you could use a prepared pizza base or foccacia cut in half horizontally if it is very thick. Serve as a side dish with chicken or turkey, as a first course or as an hors d'oeuvre before the holiday meal.

2 cups (500 mL) cherry tomatoes, halved and seeded
1 lb (500 g) mixed mushrooms
¼ cup (50 mL) olive oil
2 tbsp (25 mL) balsamic vinegar
Salt and freshly ground pepper

2 tbsp (25 mL) olive oil
1 large flat bread
8 oz (250 g) Taleggio cheese, thinly sliced or chopped
2 cups (500 mL) arugula
2 tsp (10 mL) balsamic vinegar
Kosher or Maldon salt for sprinkling

1. Preheat oven to 400°F (200°C).

2. Toss together tomatoes and mushrooms with oil, balsamic vinegar and salt and pepper. Lay tomatoes and mushrooms in 1 layer on a baking pan and roast for 10 to 15 minutes or until vegetables have softened. Let cool, and slice mushrooms.

3. Brush a baking sheet with 1 tbsp (15 mL) olive oil. Lay flat bread in baking sheet and brush with remaining 1 tbsp (15 mL) olive oil.

4. Scatter over Taleggio cheese, mushrooms and tomatoes and bake for 10 minutes or until cheese is melted.

5. Toss arugula with the 2 tsp (10 mL) balsamic vinegar and arrange on top of flatbread. Sprinkle with salt.

Serves 6

Post-Easter Potstickers

(Makes 6 servings)

• 1/3 cup finely chopped green onions with tops
• 1/3 cup finely chopped celery
• 1/2 teaspoon ground ginger
• 2 tablespoons dry sherry
• 6 hard-cooked eggs, chopped
• 24 packaged wonton skins
• 1 egg, well beaten
• 2 tablespoons cooking oil
• 2/3 cup water, divided
• 1/2 cup white wine vinegar
• 2 tablespoons soy sauce
• 1/2 teaspoon liquid hot pepper seasoning
• 2 teaspoons cornstarch

Stir together first five ingredients. Place 1 tablespoon of mixture in center of each skin. Moisten edges with beaten egg. Fold over mixture, matching opposite corners. Pinch edges to seal. Place on platter or baking sheet, lightly pressing to flatten bottoms.

In large skillet over medium heat, cook 12 of the potstickers in 1 ta lespoon of oil until lightly browned on bottoms. Pour 1/3 cup water into pan. Reduce heat to low, cover and simmer until skins are translucent, about 5 minutes.

Repeat for remaining potstickers. In small saucepan stir together last four ingredients. Stir constantly over medium heat until mixture boils and is smooth and thickened. Serve with potstickers

Grape Nuts Cereal

3 1/2 cups sifted whole wheat flour

1 tsp. baking soda
1/2 cup brown sugar
2 cups milk
2 tbsp. vinegar
3/4 tsp. salt

Mix flour, baking soda, sugar and salt. Stir vinegar
into milk and add to flour mixture. Beat until smooth.
Spread dough 1/4-inch thick on a greased cookie sheet.
Bake in a 375F. oven about 15 minutes.
When cool, grind in a food chopped.
Don't dry out completely or you'll get flour.
Let it finish drying after grinding.
Before serving, mix in anything else you would like;
Nuts and fruit go especially well.

Apple and Onion Beef Pot Roast

Light & Tasty

Rely on your slow cooker to help prepare this moist pot roast. I thicken the juices to make a pleasing apple gravy that's wonderful over the beef slices and onions. —Rachel Koistinen of Hayti, South Dakota

METHOD: Slow Cooker
TIME: Prep: 30 min. Cook: 5 hours + standing

1 boneless beef sirloin tip roast (3 pounds), cut in half
1 cup water
1 teaspoon seasoned salt
1/2 teaspoon reduced-sodium soy sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1 large tart apple, quartered
1 large onion, sliced
2 tablespoons cornstarch
2 tablespoons cold water
1/8 teaspoon browning sauce

In a large nonstick skillet coated with cooking spray, brown roast on all sides. Transfer to a 5-qt. slow cooker. Add water to the skillet, stirring to loosen any browned bits; pour over roast. Sprinkle with seasoned salt, soy sauce, Worcestershire sauce and garlic powder. Top with apple and onion. Cover and cook on low for 5-6 hours or until the meat is tender.

    Remove roast and onion; let stand for 15 minutes before slicing. Strain cooking liquid into a saucepan, discarding apple. Bring liquid to a boil; cook until reduced to 2 cups, about 15 minutes. Combine cornstarch and cold water until smooth; stir in browning sauce. Stir into cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over beef and onion. Yield: 8 servings with leftovers.

Liver Pate

Tuesday, February 23, 2010

Mushroom and Arugula Sauté

Winter 2005 By: Julia Aitken

from LCBO Food and Drink

My visit to Dijon coincided with the local wild mushroom harvest, with fresh cèpes (porcini) and other earthy delights turning up in all kinds of dishes. This is my take on an easy side dish served at the town's Michelin-starred Le Chapeau Rouge. Because fresh porcini can be hard to find (and expensive), I've substituted dried ones instead, which add the same lovely woodsy flavour to the dish.

One 14 g pkg dried porcini mushrooms
2 tbsp (25 mL) olive oil
12 oz (375 g) cremini mushrooms, sliced
2 cloves garlic, minced
½ tsp (2 mL) salt
½ tsp (2 mL black pepper
9 cups (2.25 L) lightly packed, washed, dried arugula, tough stems removed (2 bunches)

1. Soak porcini mushrooms in a small bowl of very hot water about 20 minutes, until softened. Drain well, reserving mushrooms and 2 tbsp (25 mL) soaking liquid separately. Squeeze out any excess moisture from mushrooms. Chop mushrooms finely.

2. In a large nonstick skillet, heat oil over medium high heat. Add cremini and porcini mushrooms, garlic, salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, until cremini are golden brown and tender.

3. Reduce heat to medium. Add reserved mushroom-soaking liquid, stirring to scrape up any browned bits from bottom of skillet. Gradually add arugula to skillet, stirring gently for 1 to 2 minutes, until all is incorporated and the leaves have wilted. Serve at once.

Serves 4

Broccoli Bakers


4 servings

4 large baking potatoes, baked
1/4 cup diced broccoli
1/2 cup (2 ounces) shredded Cheddar cheese
4 bacon slices, cooked and crumbled
2 green onions, chopped
1/2 cup sour cream
1/4 cup milk
1 teaspoon salt

Cut a 1-inch-wide strip from the top of each baked potato. Carefully scoop out pulp, leaving shells intact.
Mash pulp. Stir in broccoli and next 6 ingredients. Spoon into shells, and place on a baking sheet.
Bake, covered, at 400° for 30 minutes.

Southern Living, DECEMBER 1999

New Version Mac & Cheese


· 1 lb. large elbow macaroni
· 1 large can diced tomatoes
· 1 large can tomato sauce
· 1 large onion, diced
· 6-8 cloves garlic, diced
· salt and pepper
· 1 lb. sharp cheddar cheese

Combine diced tomatoes and tomato sauce with onions and garlic, salt and pepper. Bring to a boil and reduce heat to low simmer and cook for at least 2 hours, stirring occasionally. Boil water for macaroni, cook macaroni and drain. Add tomato mixture to macaroni mix, and add sharp cheddar cheese until melted. Serve

This recipe is simple and tastes awesome. Try it, you will love it. It was handed down to me by my Aunt who lived all over the United States - she used to make it with mustard greens on the side.

Shared by Gillion1,

Elk Grove, Ca

Goo Goo Clusters

1 large bag miniature marshmallows

1 bag chocolate chips
2 cups dry roasted peanuts
1 can Eagle Brand milk
2 tsp. butter

Melt chocolate chips in pan with Eagle Brand milk.
While this is heating, mix marshmallows and peanuts in a large
bowl. Pour melted mixture over nuts and marshmallows. Mix
together. Pour in buttered pan. Chill 2 hours and cut.

Balsamic Chicken Pasta

Cooking for 2

"Balsamic vinaigrette gives a refreshing zing to this pasta dish,” says Bill Hilbrich of Saint Cloud, Minnesota. “It can be served hot or refrigerated and served as a cold salad.”

TIME: Prep/Total Time: 25 min.

1 cup uncooked spiral pasta
1/2 cup cubed cooked chicken breast
1 small tomato, seeded and chopped
2 tablespoons sliced ripe olives
1/4 cup prepared balsamic vinaigrette
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Cook pasta according to package directions; drain.

    In a serving bowl, combine the chicken, tomato, olives and pasta. In a small bowl, whisk the vinaigrette, oil, salt and pepper. Drizzle over salad; toss to coat. Yield: 2 servings.

Monday, February 22, 2010

Golden Brown Macaroni and Cheese


6 C. water
1/2 tsp. salt
2 C. uncooked elbow macaroni
4 Tbs. (1/2 stick) butter or margarine
2 1/2 C. grated mild cheddar cheese, divided
2 large eggs
1/2 C. milk
paprika, for the top

Preheat the oven to 350 degrees. Grease an 8-inch square baking pan. In a 6-quart pot, bring the water and salt to a boil. Add the macaroni and cook for 7 minutes, stirring occasionally. Drain. Return the macaroni to the pot and stir in the butter or margarine until melted. Add 2 C. of the cheddar cheese. In a medium bowl, beat the eggs. Beat in the milk. Add the milk mixture to the pot with the macaroni. Stir until combined. Spoon into the prepared baking pan. Sprinkle the remaining 1/2 C. Cheddar cheese on top. Dust with paprika. Bake, uncovered, for 30 minutes or until the cheese has melted and the casserole is warm throughout.

Famous Mushroom Quiche

1 unbaked 9-inch pie shell

4 cups sliced fresh Cardile Brothers* mushrooms
1 tablespoon butter
1 cup shredded Swiss cheese
2 tablespoons flour
3 eggs, lightly beaten
1 1/4 cups milk
1 tablespoon minced fresh parsley
1 teaspoon garlic salt
1/2 teaspoon pepper

Preheat oven to 425°F.
Bake pie shell for 10 minutes; remove and let cool. Reduce oven heat to 350°F.
Sauté mushrooms in butter over medium-high heat until tender. Remove from the pan with a
slotted spoon and set aside. In a bowl, toss cheese with flour; add eggs, milk, parsley, garlic salt
and pepper. Stir in mushrooms. Pour into the crust.

Bake for 1 hour, or until set, covering edges with foil to prevent overbrowning, if needed.
Let stand for 10 minutes before cutting. Makes 6 servings.

Creamy 4-Cheese Mac & Cheese with Tomatoes


· 1 lb. box Ronzoni elbows
· 1/2 lb. yellow American cheese
· 1/2 lb. sliced provolone
· 3/4 C. sharp cheddar, shredded
· 3/4 C. Velveeta
· 1 12 oz. can unflavored plum tomatoes, diced, save juice
· 1 C. milk (more if desired for creaminess)


Preheat oven to 350 degrees. A cassarole dish or throw away lasagna or baking dish is fine, Make elbows according to package directions. Pour tomatoes with juice in bottom of pan and pour drained pasta over. Add shredded and cubed cheeses, followed by quartered provolone and American (just tear it up). Save 2 slices of American for the top. Stir mixturre gently. Then add milk down the sides and across the top, don't stir again. Lay American across the top and bake for 45 minutes. You may want to put aluminum foil on edges to prevent overcooked edges. Let sit for 15 minutes, then dig in, it's yummy!

Broiled Cod

Healthy Cooking

February/March 2009 issue
Page: 62

"This is the easiest and tastiest fish you'll serve. Even finicky eaters who think they don't like fish will love it because it lacks a fishy taste and is beautiful and flakey." Kim Russell - North Wales, Pennsylvania

METHOD: Broiled
TIME: Prep: 10 min. + marinating Broil: 10 min.

1/4 cup fat-free Italian salad dressing
1/2 teaspoon sugar
1/8 teaspoon each salt, garlic powder, curry powder, paprika and pepper
2 cod fillets (6 ounces each)
2 teaspoons butter

In a large resealable plastic bag, combine the dressing, sugar and seasonings. Add the fish; seal bag and turn to coat. Refrigerate for 10-30 minutes.

    Drain and discard marinade; place fillets on a broiler pan coated with cooking spray. Broil 3-4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork. Place 1 teaspoon butter on each fillet; let stand until melted. Yield: 2 servings.

Almost Stuffed Peppers

Quick Cooking

For a quick way to enjoy an old favorite, stir up Jan Roat's stuffed green pepper makings in a skillet. "This easy one-pan meal is requested so often I even make it when I'm not in a hurry," notes the active Red Lodge, Montana cook.

TIME: Prep/Total Time: 25 min.

1 pound ground beef
2 cups water1 can (14-1/2 ounces) diced tomatoes, undrained
1 large green pepper, cut into 1/4-inch slices
1 medium onion, thinly sliced
1-1/2 teaspoons salt
1/2 teaspoon Italian seasoning
1/2 teaspoon pepper
1-1/2 cups uncooked instant rice

In a large skillet, cook beef over medium heat until no longer pink; drain. Remove; set aside and keep warm.

    In the same skillet, combine the water, tomatoes, green pepper, onion and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender. Stir in rice; cover and remove from the heat. Let stand for 5 minutes. Stir in beef; return to the heat and cook until heated through. Yield: 4-6 servings.

Sunday, February 21, 2010

Easter Bunny Cupcakes

Guaranteed to put a smile on your face, these cupcakes definitely bring out the cute factor. So this Easter, delight adults and kids alike with these adorable bunny cupcakes. Hop to it! —Taste of Home Food Styling Team

PREP 60 min.
TOTAL 60 min.
1 to 2 cans vanilla frosting (16 ounces each)
Green paste food coloring
Candy-coated sunflower kernels
Cupcakes and miniature cupcakes of your choice
Assorted stick chewing gum
Canned chocolate frosting
Jumbo heart sprinkles
Miniature marshmallows
Corn syrup
White nonpareils


Tint desired amount of frosting green. Cut a small hole in the corner of pastry or plastic bag; insert #4 round pastry tip. Fill bag with green frosting; pipe grass onto desired amount of cupcakes. Sprinkle with sunflower kernels.

For bunny faces, pipe white frosting over tops of cupcakes using a #4 round pastry tip. Using clean kitchen scissors or a small sharp knife, cut gum into ear shapes of various sizes. Attach smaller centers onto the larger pieces with a small amount of frosting.

Pinch base end of each ear, forming a curved shape. Press into tops of cupcakes. Place a heart sprinkle on each cupcake for nose. Using a #2 round pastry tip, pipe eyes, whiskers and a mouth on each face with chocolate frosting.

For bunnies, pipe white frosting over remaining cupcakes. Place a miniature cupcake onto a larger cupcake; secure with a toothpick. For a bunny tail, dip a marshmallow in corn syrup; roll in nonpareils. Place on cupcake. Repeat as desired. Yield: Varied.

Almond and Herb Mushroom Caps

Early Summer 2009

By: Marilyn Bentz-Crowley

Many herbs are perennial and all need little tending in a sunny garden or in balcony pots. Snip and chop whatever is most abundant for these delicious hot mushrooms.

24 cremini or button mushrooms, each about 1 1/2 inches (4 cm) across
3/4 cup (175 mL) toasted slivered almonds, divided
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) butter
1/4 cup (50 mL) minced red onion
1 garlic clove, minced
1/4 tsp (1 mL) freshly ground black pepper
1 tsp (5 mL) tamari or soy sauce
1 tsp (5 mL) balsamic vinegar
1 tsp (5 mL) each of chopped fresh rosemary and oregano or 2 tsp (10 mL) chopped fresh mixed herbs
1/2 cup (125 mL) fresh white-bread crumbs
Maldon or other coarse salt
Several sprigs fresh rosemary or other herb

1. Remove stems from mushrooms; finely chop. Finely chop 1/4 cup (50 mL) almonds. Set caps and remaining almonds aside.

2. Heat oil and butter in a small frying pan over medium heat until hot. Add onion and garlic; sauté 2 to 3 minutes. Add chopped stems; sauté 4 to 5 minutes or until much reduced in volume. Remove from heat, stir in pepper, tamari, vinegar, herbs and chopped almonds. Then stir in bread crumbs.

3. Dividing among caps, firmly fill each one. Place 8 to 10 slivered almonds over filling. Mushrooms can be covered and refrigerated for up to half a day.

4. Grill upright on hot barbecue for 3 to

5. minutes or until hot and mushrooms are partially cooked. Garnish each with a few salt flakes and tiny sprig of rosemary or chopped herb. Serve immediately.

Makes 24 nibbles

KFC Chickent Secret Spice Mix

Makes 3/4 cup

1 tbsp. rosemary
1 tbsp. oregano
1 tbsp. ground sage
1 tsp. powdered ginger
1 tsp. marjoram
1-1/2 tsp. thyme
3 tbsp. packed brown sugar
3 tbsp. dry minced parsley
1 tsp. pepper
1 tbsp. paprika
2 tbsp. garlic salt
2 tbsp. onion salt
2 tbsp. chicken bouillon powder or 4 chicken bouillon cubes, crushed
1 pkg. lipton cup tomato soup mix

1. Place all ingredients in blender and pulse for 3-4 minutes to grind well.
2. Store in an airtight containter.
3. Makes about 3/4 cup
4. To use with flour, add 1 oz. mix to 1 cup of flour for coating chicken.

Hearty Mac and Cheese Strata with Bacon


· 1/2 lb. elbow macaroni (I use the smaller ones if I can find them - you can use macaroni or even penne or rigatoni - just have 2 C. of noodles)
· 2 Tbs. butter
· 1/2 C. shallots, diced
· 1 lb. sliced mushrooms (button or exotic)
· 1 Tbs. white flour
· 1/2 tsp. dry mustard
· 1/4 tsp. salt
· 1/4 tsp. cayenne pepper
· 1 tsp. Worcestershire sauce
· 3/4 C. grated Emmenthaler cheese or Swiss
· 1 1/2 C. grated mild cheddar
· 6 slices bacon
· 1/2 C. breadcrumbs made from fresh bread
· 3/4 C. milk


Cut the bacon crosswise into small strips. Fry until crisp. You'll have automatic bacon bits. Wipe out the pan. You can now re-use it for your sauté portion of the recipe (later). Cook your pasta in a pot of boiling water. Drain the pasta and put it back in the pot. Add the milk, flour, mustard, salt, cayenne, Worcestershire and the cheese. Stir until well blended. While the pasta is cooking, in a sauté pan melt the butter and add the shallots and mushrooms. Cook on medium high until onions are loose and mushrooms have reduced and are beginning to brown just slightly on the sides. Now you're ready to assemble your strata. In the bottom of a 9x9-inch oven-proof pan with tall sides, add your mushroom mixture. Then add half of the bacon. Add the mac and cheese mixture, the other half of the bacon and now the bread crumbs. Bake the pasta for 30 minutes at 350 degrees. The top will be crunchy and the flavor delicious!

Broccoli Chicken Casserole

Simple & Delicious

"All ages really seem to go for this comforting, scrumptious meal-in-one," notes Jenn Schlachter in Big Rock, Illinois. "It takes just a handful of ingredients and minutes to put together. I’ve found that adding dried cranberries to the stuffing mix also adds flavor and color!"

TIME: Prep: 15 min. Bake: 30 min.

1-1/2 cups water
1 package (6 ounces) chicken stuffing mix
2 cups cubed cooked chicken
1 cup frozen broccoli florets, thawed
1 can (10-3/4 ounces) condensed broccoli cheese soup, undiluted
1 cup (4 ounces) shredded cheddar cheese

In a small saucepan, bring water to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes.

    Meanwhile, layer chicken and broccoli in a greased 11-in. x 7-in. baking dish. Top with soup. Fluff stuffing with a fork; spoon over soup. Sprinkle with cheese.

    Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 6 servings.

Saturday, February 20, 2010

Halibut with Jicama and Citrus Salad


1 pound jicama, peeled and cut into
1/2-inch cubes
1 red onion, diced
1 grapefruit, peeled
1 Bravante* orange, peeled
1 jalapeño chile, seeded and finely diced
1/4 cup chopped fresh cilantro
1 tablespoon freshly squeezed lime juice
3 tablespoons extra-virgin olive oil
1/2 teaspoon chili powder
1/2 teaspoon salt
6 6-ounce halibut fillets
Salt and pepper
1 ounce (2 tablespoons) butter, melted
Cilantro, for garnish

To prepare the salad, combine jicama and onion in a bowl. Cut grapefruit and orange into 1/2-inch pieces; add to the jicama mixture. Stir in jalapeño, cilantro, lime juice and olive oil. Sprinkle with chili powder and salt. Stir well and refrigerate. Season halibut with salt and pepper to taste. Brush
with melted butter. Grill or broil the fish, being careful not to overcook it.
To serve, divide salad among 6 plates. Place halibut fillets on top of salad. Garnish with fresh cilantro.

Makes 6 servings.

Tip: Substitute sea bass for halibut.

Beef and Red Bean Chili

From: Diabetic Living

This chunky Mexican-style beef stew recipe owes its flavor to an intriguing blend of chipotle pepper, oregano, cumin, and cilantro.

Servings: 8 (1-cup) servings

1 cup dry red beans or dry red kidney beans
1 tablespoon olive oil
2 pounds boneless beef chuck pot roast, cut into 1-inch pieces
1 cup coarsely chopped onion
1 15-ounce can tomato sauce
1 14 1/2-ounce can diced tomatoes with green chile peppers, undrained
1 14-ounce can lowersodium beef broth
2 to 3 chipotle peppers in adobo sauce, finely chopped plus 2 teaspoons adobo sauce*
2 teaspoons dried oregano, crushed
1 teaspoon ground cumin
3/4 cup finely chopped red sweet pepper
1/4 cup snipped fresh cilantro

1. Rinse beans. Place beans in a large saucepan or Dutch oven. Add enough water to cover by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover; let stand for 1 hour.

2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add half of the meat and the onion; cook and stir until meat is brown. Transfer to a 3 1/2- or 4-quart slow cooker using a slotted spoon. Repeat with remaining meat. Stir tomato sauce, undrained tomatoes, broth, chipotle peppers and adobo sauce, oregano, and cumin into mixture in slow cooker. Drain and rinse the beans; stir into mixture in cooker.

3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Top individual servings with sweet pepper and cilantro. Makes 8 (1-cup) servings.

Test Kitchen Tip

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Low-Fat Macaroni and Cheese


· 1 1/2 C. macaroni, cooked and drained
· 1 small onion, chopped
· 9 slices, 2/3 oz. each low-fat sharp Cheddar cheese
· 1 12 oz. can evaporated skim milk
· 1/2 C. low sodium chicken broth
· 2 1/2 Tbs. whole wheat flour
· 1/4 tsp. Worcestershire sauce
· 1/2 tsp. dry mustard
· 1/8 tsp. pepper
· 3 Tbs. bread crumbs
· 1 Tbs. margarine, softened

In deep 2-quart casserole dish, sprayed with vegetable cooking spray, layer 1/3 macaroni, 1/2 onion and cheese. Repeat layers, ending with macaroni. Whisk milk, broth, flour, mustard, Worcestershire sauce and pepper until well blended. Pour over layers. Mix bread crumbs and margarine. Sprinkle over casserole. Bake uncovered at 375 degrees for 30 minutes until hot and bubbly.

Yield: 4 servings

Homemade Sake & Bake Mix

Makes 4 servings

1 c. finely crushed corn flakes
1 tbsp. flour
1 tsp. salt
1 tsp. sugar
1 tsp. crushed parsley flakes
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. dry mustard
1/2 tsp. celery salt

1. Mix well.
2. Store in airtight containter
3. Use to coat chicken and pork before baking.

Broccoli Cheddar Soup

Recipe By :Taste Of Home Magazine

Serving Size : 8 Preparation Time :0:00
Categories : Diane {(º,_,º)} Geary Soups
Taste Of Home Tnt

Amount Measure Ingredient -- Preparation Method

-------- ------------ ------------ --------- --------- --

1 C onion -- chopped
1 C Butter
1 C all-purpose flour
1 Tsp salt
1 Tsp pepper
3 C chicken broth
6 C milk
4 C broccoli -- chopped
8 Oz cheddar cheese -- shredded

In a saucepan, saute the onion in butter until tender. Stir in flour,
salt and pepper; cook and stir until smooth and
bubbly. Add broth and milk all at once; cook and stir until the
mixture boils and thickens. Add broccoli. Simmer, stirring
constantly, until heated through. Remove from the heat and stir in
cheese until melted. Source: Taste of Home Magazine:
June/July 1995.

If you have any leftovers. This is Wonderful on baked potatoes with

Friday, February 19, 2010

Squash, Black Bean & Goat Cheese Tamalas

Tamales are a sign of celebration at holiday gatherings in Mexican households on both sides of the border, especially for occasions like Christmas Eve or New Year’s Eve dinner. Here we stuff them with creamy winter squash, black beans and tangy goat cheese.

Servings: 16 tamales

4 ounces dried cornhusks See note

1 3/4 cups masa See note
1 1/4 cups hot water
1 1/2 cups part-skim ricotta cheese
1/4 cup canola oil
2 teaspoons baking powder
2 teaspoons salt
2 cups quick-cooking grits or cornmeal
1/2-3/4 cup vegetable broth or reduced-sodium chicken broth

20 ounces frozen winter squash , thawed (about 2 cups; see Tip)
1 15-ounce can black beans , rinsed
1 4-ounce can chopped green chiles , drained
3/4 teaspoon salt
3/4 cup crumbled goat cheese

1: To prepare wrappers: Place cornhusks in a large bowl, cover with hot water and weight with a heavy plate or pan to completely submerge them. Let soak for 30 minutes.

2: To prepare batter: Put masa and 1 1/4 cups hot water in a large bowl; stir with a wooden spoon until a soft dough forms. Beat ricotta, oil, baking powder and salt in another large bowl with an electric mixer on medium-high speed for 2 minutes. Reduce speed to low. Add grits (or cornmeal) and mix until combined. Add the ricotta mixture to the masa mixture and stir until smooth. Stir in broth 1/4 cup at a time until the batter is very moist and spreadable, but not runny.

3: To prepare filling: Place squash puree in a fine-mesh sieve and gently press on it to extract excess liquid. Transfer to a medium bowl and add beans, chiles and salt; stir until combined.

4: To assemble tamales: Drain the cornhusks and pat dry. Sort through and pick out 16 large, unblemished husks to use as wrappers. Cut about 2 dozen thin, long strips from the remaining husks to use as ties (or use kitchen string instead). Cover the husks and ties with a damp towel to keep moist.

5: Working on a clean surface, unfold one of the large cornhusks so it’s completely flat. Spread 1/3 cup of the batter in the center of the husk in a 4-inch square, leaving a wide border at the top and the bottom. Spoon 2 tablespoons of the filling in a thin strip down the length of the batter. Top the filling with 1 rounded teaspoon goat cheese.

6: Bring the two long sides of the cornhusk together, causing the batter to completely surround the filling—but don’t fold the sides over the tamale yet. Fold the cornhusk ends in, then fold the sides around the tamale. If a cornhusk splits while you’re folding the tamale, just wrap a second husk right over the first and finish rolling. Tie the tamale closed using a thin strip of cornhusk. Repeat with remaining ingredients to make 15 more tamales. (You may have a little batter and/or filling left over.)

7: To steam tamales: Fill a large Dutch oven with 1 inch of water. Place a steamer basket in the pot and loosely place the tamales upright in the basket. Cover and steam over medium heat for 1 hour. Check the water level periodically and add more boiling water if necessary. The tamales are done when the batter is firm and easily pulls away from the wrapper.

The batter (Step 2) and filling (Step 3) will keep, covered, in the refrigerator for up to 2 days. Steamed tamales will keep, covered, in the refrigerator for up to 2 days or in the freezer for up to 3 months. Reheat tamales in a steamer or in the microwave on Medium power.

Notes: Cornhusks are traditionally used as tamale wrappers. They are sold dried and need to be reconstituted in water to make them pliable enough for tamales. Masa is ground dried corn treated with lime, sometimes called masa harina or instant masa mix; it is used for making tamales and tortillas. Masa can be found near the cornmeal or flour and dried cornhusks in the produce department of most well-stocked supermarkets or Mexican grocers; both can be found on

Tip: To make your own squash puree, halve and seed one medium acorn or butternut squash. Place, cutside down, on a lightly greased baking sheet. Bake in a preheated 375°F oven until soft, about 50 minutes. Cool, then scrape out the flesh with a fork. Or simply use frozen (thawed) or canned squash puree. Find frozen squash puree near other vegetables in the freezer section and canned squash near the canned pumpkin.

Barbecued Alaskan Halibut

Smoki Foods

Cooking spray
4 tablespoons butter
4 tablespoons brown sugar
4 garlic cloves, minced
2 tablespoons lemon juice
4 teaspoons soy sauce
1 teaspoon ground black pepper
4 Smoki Foods* Alaskan halibut portions (approx. 6-8 ounces each)

Preheat an outdoor grill to medium-high heat, and lightly oil the grate with
cooking spray.
Combine butter, brown sugar, garlic, lemon juice, soy sauce and pepper in a small
saucepan. Cook over medium heat, stirring slowly, until the sugar dissolves.
Coat halibut with the sauce and place on the grill. Grill for 5 minutes on each side,
basting frequently, or until the fish flakes easily with a fork.

Makes 4 servings.

Hot'n Spicy Blend

makes 1/3 cup

2 tbsp. savory, crushed
1 tbsp. mustard powder
1 tbsp. onion powder
1 tsp. curry powder
1-1/4 tsp. ground pepper
1-1/4 tsp. ground cumin
1-1/4 tsp. garlic powder

1. Combine all ingredients and mix well.

2. Spoon into a shaker with large holes or store in a small dish with a plastic lid.

Creamy Macaroni and Cheese


· 2 qt. water
· 1 tsp. salt
· 8 oz. elbow macaroni
· 16 oz. shredded cheddar or Jarlsberg cheese
· 8 oz. sour cream
· 1 C. mayonnaise
· 2 Tbs. chopped onion
· 1 C. cheese crackers, crushed

Bring water and salt to a boil in a large pot; stir in macaroni. Return to a rapid boil; cook 8 to 10 minutes or until tender. Drain. Rinse with cold water. Drain. Combine macaroni, cheese, sour cream, mayonnaise, and onion. Spoon into a lightly greased large baking dish. Sprinkle with crushed crackers. Bake at 325 degrees for 30 to 35 minutes.

Breaded Eggplant Sandwiches

Healthy Cooking

August/September 2009 issue

“Eggplant Parmesan is one of my family’s favorite comfort foods. We love this version served open-faced with a salad.” Holly Gomez - Seabrook, NH

TIME: Prep: 30 min. Bake: 25 min.

1/4 cup minced fresh basil
2 teaspoons olive oil
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1/8 teaspoon salt
2 egg whites, lightly beaten
1 cup seasoned bread crumbs
1 medium eggplant
2 large tomatoes
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese
1 garlic clove, peeled
12 slices Italian bread (1/2 inch thick), toasted

Combine the basil, oil, oregano, pepper and salt; set aside. Place egg whites and bread crumbs in separate shallow bowls. Cut eggplant lengthwise into six slices. Dip slices in egg whites, then coat in crumbs. Place on a baking sheet coated with cooking spray. Bake at 375° for 20-25 minutes or until tender and golden brown, turning once.

    Cut each tomato into six slices; place two slices on each eggplant slice. Spoon reserved basil mixture over tomatoes and sprinkle with cheeses. Bake for 3-5 minutes or until cheese is melted.

    Meanwhile, rub garlic over one side of each slice of bread; discard garlic. Place each eggplant stack on a slice of bread, garlic side up. Top with remaining bread, garlic side down. Yield: 6 servings.

Thursday, February 18, 2010

Southwest Shrimp and Corn Chowder

Pair quesadillas with a rich and creamy soup for a delicious meal in about fifteen minutes.

6 servings (serving size: about 1 cup)

2 tablespoons butter
1 cup chopped green onions
1/2 cup chopped red bell pepper
2 tablespoons finely chopped serrano chile (about 1 small)
1 (4.5-ounce) can chopped green chiles, undrained
3 tablespoons all-purpose flour
1 1/2 cups 2% reduced-fat milk
1 1/2 cups fat-free, less-sodium chicken broth
1 1/2 cups frozen Southern-style hash brown potatoes, diced, thawed
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 (15.25-ounce) can whole-kernel corn with red and green peppers, drained
1 pound peeled and deveined small shrimp
2 tablespoons chopped fresh cilantro

1. Melt butter in a large Dutch oven over medium-high heat. Add onions, bell pepper, and serrano chile to pan; sauté 2 minutes or until tender, stirring frequently. Add canned chiles to pan; cook 1 minute. Add flour to pan; cook 1 minute, stirring constantly. Stir in milk and next 5 ingredients (through corn); bring to a boil. Cook 5 minutes or until slightly thick. Stir in shrimp; cook 1 minute or until shrimp are done. Remove from heat; stir in cilantro.

Quesadillas: Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 (6-inch) flour tortillas in pan. Top each tortilla with 2 1/2 tablespoons preshredded reduced-fat Mexican blend cheese, 1 1/2 tablespoons chopped green onions, and 1 tablespoon chopped pickled jalapeño peppers. Cook 1 minute or just until cheese melts and tortilla is toasted. Arrange 1 (6-inch) flour tortilla over top of each quesadilla. Flip quesadillas; cook 30 seconds. Cut each quesadilla into 6 wedges, and serve with a small bowl of salsa.

Nutritional Information
Fat:6.7g (sat 3.4g,mono 1.5g,poly 0.7g)

Old-Fashioned Spaghetti & Meatballs

To stretch the ground beef, we use high-fiber bulgur and whole-wheat breadcrumbs in the meatballs, which are baked rather than fried.

Prep Time: 40 minutes
Ready in: 1 1/4 hours
Yield: 6 servings
Ease of Prep: Moderate

1/3 cup bulgur
1/2 cup hot water
4 ounces lean ground beef
4 ounces hot Italian sausage
1 medium onion , very finely chopped
2 large egg whites , lightly beaten
3 cloves garlic , very finely chopped
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup fresh breadcrumbs , preferably whole-wheat (see Tip)
4 cups prepared marinara sauce
1/2 cup slivered fresh basil leaves or chopped fresh parsley
1 pound whole-wheat spaghetti or linguine
1/2 cup freshly grated Parmesan or Romano cheese (1 ounce)

Recipe Directions

To prepare meatballs: Combine bulgur and water in a small bowl. Let stand until the bulgur is tender and the liquid is absorbed, about 30 minutes.

Preheat oven to 350°F. Coat a rack with cooking spray and place it over a baking sheet lined with foil.

Combine ground beef, sausage, onion, egg whites, garlic, oregano, salt, pepper, breadcrumbs and the soaked bulgur in a large bowl; mix well. Form the mixture into 1-inch meatballs (about 24). Place the meatballs on the rack and bake for 25 minutes. Blot well with paper towel.

To prepare sauce & spaghetti: Put a large pot of lightly salted water on to boil. Bring sauce to a simmer in a Dutch oven. Add the meatballs to the sauce and simmer, covered, for 20 minutes. Stir in basil (or parsley).

Meanwhile, cook spaghetti (or linguine) until just tender, 8 to 10 minutes. Drain and transfer to a serving bowl. Top with the sauce and meatballs and serve with grated cheese.

Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.

Health Advantages: high fiber, low sat fat, high calcium, heart healthy.

Nutrition Information
Servings Per Recipe: 6
Amount Per serving
Calories: 496 cal

Pork Fried Rice


1 cup bean sprouts
2 tbsp vegetable oil, divided
3 oz mushrooms, sliced (1 cup)
3 cups cold cooked regular long grain rice
1 cup cut-up cooked pork
2 tbsp sliced green onions
2 large eggs, slightly beaten
3 tbsp soy sauce
dash white pepper


Rinse bean sprouts with cold water; drain.

Heat 1 tbsp. oil in 10" skillet over medium heat; rotate skillet until oil covers bottom.

Cook mushrooms in oil about 1 minute, stirring frequently, until coated Add bean sprouts, rice, pork and onions. Cook over medium heat about 5 minutes, stirring and breaking up rice, until hot Push rice mixture to side of skillet. Add tbsp oil to other side of skillet. Cook eggs in oil over medium heat, stirring constantly, until eggs are thickened throughout but still moist. Stir eggs into rice mixture. Stir in soy sauce and white pepper.

Makes 1 serving

Beer-Barbecued Chicken

From EatingWell Magazine May/June 2009

Makes 6 servings

ACTIVE TIME: 15 minutes
TOTAL TIME: 1 3/4 hours

1 tablespoon smoked paprika (see Shopping Tip)
2 teaspoons dried oregano
1 1/2 teaspoons salt
1 teaspoon packed dark brown sugar
1 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground chipotle chile (see Shopping Tip)
1/2 teaspoon freshly ground pepper
1 4-pound chicken
1 12-ounce bottle beer, preferably pale ale or American lager, divided

1. Preheat a gas grill (with all burners lit) to 400°F or build a fire in a charcoal grill and let it burn down to medium heat (about 400°F).

2. Combine paprika, oregano, salt, brown sugar, cumin, onion powder, garlic powder, chipotle chile and pepper in a small bowl.

3. Remove giblets from chicken (if included) and trim any excess skin. Loosen the skin over the breast and thigh meat. Rub the spice mixture under the skin onto the breast meat and leg meat, a little on the skin and inside the cavity. Tuck wings under the body and tie the legs together with kitchen string.

4. If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). If using a charcoal grill, move the coals to one side. Wearing an oven mitt, carefully place a drip pan under the grill rack on the unheated side. Place the chicken breast-side down on the rack over the pan. Pour half the beer into the cavity (it’s OK if some drips out into the drip pan).

5. Close the lid and roast undisturbed for 45 minutes.

6. Turn the chicken breast-side up. Pour the remaining beer into the cavity. Cover and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165°F, 30 to 45 minutes more. Transfer the chicken to a clean cutting board; let rest for 10 minutes before removing the string and carving.


2 tbsp. paprika 1 tbsp. Chili Powder

1 tsp. ground coriander 1 tsp. sugar
1 tsp. salt 1 tsp. ground cumin
1/2 tsp. curry powder 1/2 tsp. dry mustard
1/2 tsp. black pepper 1/2 tsp. dried thyme leaves
1/2 tsp. cayenne pepper

Mix all ingredients together and rub on beef cuts such as T-bones,
tenderloin, top sirloin and top loin (strip). Grill or broil 3-4 inches
from heat 10-13 minutes for medium rare.

Wednesday, February 17, 2010

Pistachio-Crusted New England Flounder

1/2 cup roasted pistachio nuts

1/2 cup plain dry bread crumbs
1 teaspoon chopped garlic
1 tablespoon chopped fresh parsley
1 teaspoon freshly cracked pepper
1 teaspoon kosher salt
2 eggs
Olive oil
4 2- to 4-ounce fresh North Coast
Seafoods* flounder fillets
1/2 cup all-purpose flour
1 lemon, cut into wedges

Combine the first 6 ingredients in a food processor and pulse until incorporated and
the nuts are chopped. Transfer to a shallow bowl.
Place eggs in a shallow bowl and beat. Heat olive oil in a cast iron skillet over medium heat.
Dredge each fillet in flour, then in the egg and then in the bread crumb mixture.
Make sure the fish has a nice coating of bread crumbs. Place fillets in the pan and cook until
crispy, about 3 minutes per side.
Serve with lemon wedges.

Makes 2 servings

Lemon-Herb Roasted Chicken

A wet rub of crushed lemon sections, herbs, and black pepper is the key to this dramatic spin on baked chicken. Serve the golden-brown bird with rice or another side of your choice.

8 servings (serving size: 3 ounces chicken)

2 lemons
2 tablespoons dried oregano
1 tablespoon dried basil
2 teaspoons cracked black pepper
1 teaspoon salt
1 teaspoon olive oil
6 garlic cloves, minced
1 (5-pound) roasting chicken

Peel and section lemons, reserving the peels. Combine lemon sections, oregano, and next 5 ingredients (oregano through garlic) in a bowl, and mash with a fork.

Immerse the top and bottom of a 2-quart clay cooking pot in water for 10 minutes. Empty pot, and drain well.

Remove and discard the giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub lemon mixture under and over the loosened skin. Tie ends of legs together with cord. Place lemon peel in body cavity. Place chicken, breast side up, in bottom of clay pot, and cover with top of clay pot.

Place clay pot in cold oven, and set to 450°. Bake chicken for 50 minutes, and remove top. (The chicken is done when a meat thermometer registers 180°.)

Preheat the broiler. (Do not move the oven rack.)

Return chicken in pot to oven, and broil, uncovered, for 15 minutes or until golden brown.

Carefully remove clay pot from oven. Remove chicken from clay pot. Cover chicken loosely with foil; let stand for 10 minutes. Discard skin.

Nutritional Information
Calories:180 (36% from fat)
Fat:7.1g (sat 1.9g,mono 2.7g,poly 1.6g)

Parmesan Cheese Ball

Serves: 12

Source: Betty Crocker

2/3 cup grated Parmesan cheese
2/3 cup finely chopped nuts
1 small onion finely chopped (1/4 cup)
1 tablespoon milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 packages (8 ounces each) cream cheese, softened
Coarsely chopped nuts

1. Stir together all ingredients except coarsely chopped nuts until
well blended. Shape into ball; roll in coarsely chopped nuts.

2. Wrap cheese ball in plastic wrap and refrigerate at least 8 hours
but no longer than 48 hours. Let stand at room temperature 30 minutes
before serving.

***Variation* **
Add about 2 teaspoons of a favorite dried herb—basil works especially
well—to the cheese mixture for an extra layer of flavor.

Banana Cream Pie Parfaits

Show: Quick Fix Meals with Robin Miller

Episode: Quick and Easy Does It

Prep Time:5 min
Inactive Prep Time:hr min
Cook Time:hr min
Serves:4 servings.

1 cup vanilla yogurt
1 ripe banana, peeled and sliced
1 teaspoon vanilla extract
32 vanilla wafers, crushed
Whipped cream
3 tablespoons Cocoa powder

In a blender, combine vanilla yogurt, sliced banana, vanilla extract and blend until smooth.

In tall glasses, arrange half of crushed cookies; add half of the banana mixture, then add with remaining crushed cookies and remaining banana mixture. Top with whipped cream and sift lightly with cocoa powder. Enjoy!


1 package Betty Crocker 1-step white angel food cake mix

1 1/4 cup water
3 cups fresh or frozen unsweetened raspberries (thawed and drained)
3 tablespoons sugar
3 tablespoons seedless red raspberry jam, melted
1 container (8 oz.) frozen whipped topping, thawed
2 cups fresh or frozen (thawed and drained) blueberries

1. Move oven rack to middle position. Heat oven to 350 degrees.

2. Beat cake mix and water in extra large glass or metal bowl with electric mixer on low speed for 30 seconds; beat on medium speed 1 minute.  Pour into 2 ungreased loaf pans, 9-by-5-by-3-inches or 3 ungreased loaf pan, 8 1/2-by-4 1/2-by-2 1/2-inches.

3. Bake 9-inch pans 35-45 minute, 8 1/2-inch pans 28-38 minutes, or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake.  Immediately turn each pan on its side on heatproof surface and let rest until completely cool. Run knife around edges; remove from pans.

4. Line each same loaf pan with plastic wrap, allowing wrap to extend over edges. Place raspberries, sugar, and jam in food processor; cover and process, using 3 quick on-an-off motions until coarsely chopped.  Cut each loaf cake horizontally into 4 slices, using serrated or electric knife. Place 1 slice in bottom of each pan; spread 3 tablespoons of the raspberry mixture over each. Top with another slice of cake. Repeat with remaining raspberry mixture and cake slices. Cover with plastic wrap and refrigerate at least two hours until chilled.

5. To remove loaves easily from pans, place serving plate upside down on top of pan; turn pan upside down onto plate.  Remove pan and plastic wrap.  Cut each loaf crosswise into 8 slices, using serrated or electric knife.  Serve with whipped topping and blueberries.

Tuesday, February 16, 2010

Cheesy Fish Fillets with Spinach


TIME: Prep: 20 min. Bake: 25 min.

2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
Dash nutmeg
Dash cayenne pepper
Dash white pepper
1 cup milk
2/3 cup shredded cheddar or shredded Swiss cheese
1 package (10 ounces) frozen chopped spinach, thawed and well-drained
1 tablespoon lemon juice
1 pound cod, cut into 3/4-inch pieces
1/2 teaspoon salt
2 tablespoons grated Parmesan cheese

In a large skillet, melt butter. Stir in the flour, bouillon, nutmeg, cayenne and white pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the cheddar cheese until melted; set aside.

Place spinach in an ungreased 8-in. square baking dish. Sprinkle with lemon juice. Arrange fish on spinach; sprinkle with salt. Spoon sauce over top.

Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. Sprinkle with Parmesan cheese and paprika; bake 5 minutes longer or until lightly browned. Yield: 4 servings.

Beer-Can Chicken with Cola Barbecue Sauce

"I like any recipe that starts with 'open a can of beer and drink half,'" says recipe developer and chef Steven Raichlen. American ingenuity has produced a variety of beer-can roasters that hold the can in place and stabilize the tipsy chicken. Aluminum cans bend easily under the pressure, so when piercing holes, it's a good idea to use a can-holding gadget.

6 servings (serving size: 3 ounces chicken and about 2 tablespoons sauce)

1 (12-ounce) can beer
1 cup hickory wood chips
2 teaspoons kosher or sea salt
2 teaspoons brown sugar
2 teaspoons sweet paprika
1 teaspoon coarsely ground black pepper
1 (4-pound) whole chicken
Cooking spray

1/2 cup cola
1/2 cup ketchup
2 tablespoons Worcestershire sauce
1/2 teaspoon instant onion flakes
1/2 teaspoon instant minced garlic
1 1/2 teaspoons steak sauce (such as A-1)
1/2 teaspoon liquid smoke
1/4 teaspoon black pepper

Open beer can; drink half. Carefully pierce top of beer can with "church-key" can opener several times; set aside. To prepare chicken, soak wood chips in water 1 hour. Combine salt, sugar, paprika, and pepper; set aside.

To prepare grill for indirect grilling, place a disposable aluminum foil pan in center of grill. Arrange charcoal around foil pan; heat to medium heat.

Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.

Rub 2 teaspoons spice mixture under loosened skin. Rub 2 teaspoons spice mixture in body cavity. Rub 2 teaspoons spice mixture over skin. Slowly add remaining spice mixture to beer can (salt will make beer foam). Holding chicken upright with the body cavity facing down, insert beer can into cavity.

Drain wood chips. Place half of wood chips on hot coals. Coat grill rack with cooking spray. Place chicken on grill rack over drip pan. Spread legs out to form a tripod to support the chicken. Cover and grill 2 hours or until a meat thermometer inserted into meaty portion of thigh registers 180°. Add remaining wood chips after 1 hour and charcoal as needed.

Lift chicken slightly using tongs; place spatula under can. Carefully lift chicken and can; place on a cutting board. Let stand 5 minutes. Gently lift chicken using tongs or insulated rubber gloves; carefully twist can and remove from cavity. Discard skin and can.

To prepare sauce, combine cola and remaining ingredients in a saucepan; bring to a boil. Reduce heat, and simmer 6 minutes. Cool. Serve with chicken.

Nutritional Information
Calories:215 (20% from fat)
Fat:4.7g (sat 1.1g,mono 1.4g,poly 1.3g)


8 oz. (2 sticks) unsalted butter, softened

2/3 cup superfine sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
2 cups all-purpose flour
Granulated sugar for sprinkling (optional)

In a medium bowl, using an electric mixer or by hand using a rubber spatula or wooden spoon, beat the butter, superfine sugar, salt, and vanilla until well combined.  Do not overmix; you don’t want the butter to become fluffy.  Scrape down the bowl using a rubber spatula and beat for a few more seconds. Sift the flour into the bowl and mix on low speed or by hand just until it is absorbed. Scrape the bowl with a rubber spatula and mix again for a few seconds. Stir in any ground nuts or flavorings. Turn the dough onto the table, gather it together, and knead gently into a smooth mass.

The dough can be wrapped in plastic wrap and chilled for up to 2 days, or frozen for up to 2 weeks.

Preheat oven to 325 degrees. Divide the dough into 4 quarters and let sit at room temperature, still covered, for about 20 minutes to soften slightly. (If frozen, defrost overnight in the refrigerator.)

On a lightly floured surface, gently knead one section of dough with a few quick movements to make it malleable, but not too soft. Flatten it into a patty. On a lightly floured surface, roll the dough to a thickness between 1/8 and 1/4 inch. Run a long metal spatula knife underneath the dough to release it. (Alternatively, roll the dough between two pieces of lightly floured waxed paper or plastic wrap, flipping it once or twice to assure even rolling. Release it from the paper before cutting out shapes.)

Cut out shapes with a cookie cutter as close together as possible. Using a palate knife or metal spatula, transfer to ungreased baking sheets, placing them about 1 inch apart. Put the scraps of dough, covered, in the refrigerator to chill.  Repeat with the remaining pieces of dough. Press the scraps together, roll them out, and cut. Reroll the scraps, brushing off any excess flour.

Bake for about 20 minutes, depending on the thickness of the cookies, or until the edges are golden.  For a sugary surface, immediately sprinkle generously with granulated sugar.  Let sit for 5 minutes, then transfer to wire racks to cool completely.

The Cookie Book, p. 61

Tomato and Artichoke Tart

Sandra Lee

Show: Semi-Homemade Cooking with Sandra Lee
Episode: Rose Garden

1/2 (17.3-ounce) box puff pastry sheet, thawed (recommended:
Pepperidge Farm)
1/3 cup (about 5) oil-packed sun-dried tomatoes, drained and
julienned, patted dry
1 jar marinated artichoke hearts, drained and patted dry
(recommended: Cara Mia)
1/2 cup fresh mozzarella, torn into small pieces
1/2 cup goat cheese crumbles
1 tablespoon Italian seasoning (recommended: McCormick)

Preheat the oven to 400 degrees F. Line a large baking sheet with
parchment paper; set aside.
Roll out each puff pastry sheet to a 12 by 14-inch rectangle. Place
on the baking sheet and fold over the edges of each pastry to form a
1/2-inch border. Prick the bottom of pastry with a fork; set aside.

Arrange tomatoes, artichoke hearts, and cheeses on puff pastry.
Sprinkle with Italian seasoning.

Bake in preheated oven for 20 to 25 minutes or until edges are puffed
and golden brown.

Ambrosia Cake Recipe

Show: Semi-Homemade Cooking with Sandra Lee

Episode: To Your Health

Prep Time:20 min
Inactive Prep Time:hr min
Cook Time:6 min
Serves:10 servings.

1 (12-ounce) store-bought angel food cake
1/2 cup fat free vanilla yogurt
1 (16-ounce) container lite whipped topping, divided use (recommended: Cool
Whip Lite)
1 (8.25-ounce) can peach slices, drained, cut in 1/2 (recommended: - S and W)
1 cup seedless grapes, sliced in 1/2
1/2 cup sugar free apricot preserves (recommended: Smucker's)
1 (11-ounce) can Mandarin orange segments, drained (recommended: Dole)
1 cup plain shredded coconut, plus 1 cup toasted
1 (8-ounce) can pineapple slices, drained and cut in 1/2 (recommended: Dole)
1/4 cup frozen cherries, defrosted

Cut the cake horizontally into thirds and place the bottom layer on a serving plate. In a small bowl add the yogurt and a 1/2 cup of whipped topping and mix well to blend. Spread on the bottom layer and top with the sliced grapes. Add the middle layer and spread with the preserves and cover with the orange segments. Put the last layer on top and frost entire cake with remaining whipped topping. Toss 1 cup coconut with the toasted coconut and press into sides of cake. Arrange pineapple and cherries on top.

Refrigerate until ready to serve. Serve at room temperature.

Monday, February 15, 2010

Grilled Herbed Chicken Drumettes With White Barbecue Sauce

Prep: 15 min., Chill: 4 hr., Grill: 25 min. Depending on where you live in the South, it may be 85° on January 1 or chilly. If it's the latter, our team says to "bundle up, and do it." The results are worth a brief shiver.

Makes 12 servings

1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
5 pounds chicken drumettes
Garnish: green onion curls
White Barbecue Sauce

1. Combine first 7 ingredients. Rinse chicken, and pat dry; rub mixture over chicken. Place chicken in a zip-top plastic freezer bag. Seal bag, and chill 4 to 24 hours. Remove chicken from bag, discarding bag.

2. Preheat grill to 350° to 400° (medium-high) heat. Grill chicken, covered with grill lid, 20 to 25 minutes or until done, turning once. Garnish, if desired. Serve with White Barbecue Sauce.

Grilled Herbed Chicken Drumsticks: Substitute 10 to 12 drumsticks for drumettes. Proceed with recipe as directed, increasing grilling time to 25 to 30 minutes or until done, turning once. Makes 10-12 drumsticks. Prep: 15 min., Chill: 4 hr., Grill: 30 min.

Southern Living, DECEMBER 2008

Cedar-Planked Bourbon-Glazed Catfish

4 cedar planks

4 American Pride* fresh catfish fillets 24 ounces)
1 teaspoon chopped fresh parsley

1/4 cup bourbon
1/2 cup orange marmalade
1 cup barbecue sauce

Soak the cedar planks overnight in water. Place them on a preheated grill for about 10 minutes, or until they begin to char and smoke. Turn to the other side and repeat. To prepare the glaze,
combine bourbon, marmalade and barbecue sauce in a saucepan. Warm over medium
heat to incorporate the marmalade. Lightly brush catfish fillets with the glaze and place
on the smoldering planks. Cover with foil. Cook on the grill for 4-6 minutes, or until the fish is white
and flaky.
Coat the fish again with the bourbon glaze, sprinkle with parsley and serve hot on the planks. Serve with your favorite rice side dish.

Makes 4 servings


2 lbs. ground beef

3 tablespoons onion soup mix
2 teaspoons hot sauce
2 teaspoons Worcestershire sauce
¼ teaspoon pepper

Just plop everything in a big mixing bowl, and use clean hands to smoosh it together.  Form into 6 patties, put ‘em on a plate, and chill ‘em for an hour or so before grilling them over a medium gas grill, or well-ashed charcoal.  As always, have your water bottle on hand for keeping down flare-ups and give the burgers about 7-10 minutes per side.

Each serving will have 4 grams of carbohydrates and 1 gram of fiber, for a usable carb count of 3 grams; 26 grams protein.

The above recipe came from “The Low-Carb Barbecue Book:  Over 200 Recipes for the Grill and Picnic Table”  by Dana Carpender (page 134). The book can be found in most bookstores and online

Pan-Fried Olives and Chiles Stuffed with Goat Cheese

2 logs of fresh goat cheese, 4 ounces each

3 tablespoons coarsely chopped cilantro
6 canned whole green chiles
12 Peppadew peppers
1/4 cup all-purpose flour
1/2 cup cornmeal
1/4 teaspoon coarse salt
12 pepper-stuffed olives
3 tablespoons canola oil

In a bowl, mix together goat cheese and cilantro; chill. Drain chiles
and Peppadews. Split chiles lengthwise and stuff with 1 tablespoon
cheese mixture. Press to close. Stuff Peppadews with 1/2 teaspoon
cheese mixture.
Combine flour, cornmeal, and salt on a large plate. Dredge chiles and
Peppadews, turning to coat all sides. Dredge olives similarly. If
coating isn't sticking, dip peppers and olives in chile brine before
Heat the oil in a heavy skillet over medium-high heat. Cook the olives
and chiles in two batches, turning with a spatula as they become
golden brown, adding more oil, if needed, 8 to 12 minutes. Serve hot.

Country Mustard Rubbed Pork Chops

Show: Semi-Homemade Cooking with Sandra Lee

Episode: Backyard Get Together

Prep Time:5 min
Inactive Prep Time:5 min
Cook Time:12 min
Serves:4 servings.

1/2 cup country Dijon mustard
2 teaspoons herb garden seasoning
1 teaspoon crushed garlic
1 teaspoon honey
2 tablespoons freshly chopped parsley leaves
1 1/2 pounds thick-cut boneless pork loin chops

In a small bowl, combine the mustard, herb garden seasoning, garlic, honey and chopped parsley. Reserve 1/4 cup of the rub for serving.

Transfer mustard mixture to a resealable plastic bag. Add the pork chops and thoroughly coat with the mustard mixture. Let the pork chops sit for at least 5 minutes or as long as overnight, in the refrigerator, before grilling.

Heat a grill pan over medium heat. Grill the chops for 6 to 7 minutes per side.

Transfer to a serving platter and serve sprinkled with the reserved rub.