Meal: Chicken and Asparagus in White Wine Sauce

Chicken and Asparagus in White Wine Sauce: I have substituted salmon in this dish on occasion but just omitted pounding and dredging it in flour.

Ingredients
4 (6-ounce) skinless, boneless chicken breast halves
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
1/2 cup all-purpose flour (about 2 1/4 ounces)
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
2 garlic cloves, minced
1 pound asparagus spears, trimmed
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice


Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken breasts evenly with salt and freshly ground black pepper.

Melt butter in a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm. Add wine, broth, and garlic to pan, scraping pan to loosen browned bits; cook 2 minutes. Add asparagus; cover and cook 3 minutes or until asparagus is crisp-tender. Remove from heat; stir in parsley and juice. Serve asparagus and sauce with chicken.

Cookinglight October 2007


Garlic Mashed Potatoes: Simple, garlicky potatoes. If you prefer not to have the potato skins, peel before boiling.

Ingredients
2 large baking potatoes, quartered
3 tbsp butter
1/4 cup skim milk
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper

Fill a small pot with cold water , add the potatoes and bring it up to a boil. Reduce to a low boil and allow to cook for about 20 minutes or until tender when pierced with a fork. When cooked, pour off water. In the same pot, mash potatoes with a potato masher (you can use a hand mixer if you prefer a smoother consistency). Add in butter, milk, garlic, salt and pepper. Continue to mash in seasonings. Add in additional salt and pepper to taste, if desired.

Meal: Autumn Cranberry Beef Stew with Buttered Egg Noodles

Autumn Cranberry Beef Stew with Buttered Egg Noodles: This is a great twist on a classic beef stew recipe. If you have leftover homemade cranberry sauce consider using it instead of the canned variety

Ingredients
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (3-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
Cooking spray
1 cup chopped onion
1 cup fat-free, less-sodium beef broth
2 bay leaves
1 (12-ounce) Guinness Stout
1 (10-ounce) package frozen pearl onions, thawed
1 (8-ounce) package button mushrooms, quartered
1/4 cup water
2 tablespoons all-purpose flour
3/4 cup whole-berry cranberry sauce

8 cups cooked egg noodles (about 1 pound)
Chopped fresh thyme (optional)


Combine first 3 ingredients in a small bowl; sprinkle over beef. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 6 minutes, turning to brown on all sides. Add chopped onion, broth, bay leaves, and stout; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beef is tender, stirring occasionally. Stir in pearl onions and mushrooms; cook, covered, 15 minutes, stirring occasionally.

Combine 1/4 cup water and flour in a small bowl. Add flour mixture and cranberry sauce to pan. Cook 5 minutes. Discard bay leaves. Serve with noodles. Garnish with fresh thyme, if desired.


Cookinglight October 2007

Meal: Mussels Marinara with Linguine, Garlic Bread, and Tossed Salad

Mussels Marinara with Linguine: This reminds me of a great east coast Italian restaurant I once visited.

Ingredients
3 cups Basic Marinara
1/4 to 1/2 teaspoon crushed red pepper
4 pounds mussels (about 80 mussels), scrubbed and debearded
2 tablespoons chopped fresh parsley

1 lb cooked linguine noodles
1 loaf frozen garlic bread, cooked according to package directions

Tossed Salad
1 head romaine lettuce, washed and torn into pieces
1 roma tomato diced
1 small cucumber, diced
favorite salad dressing

Bring Basic Marinara and pepper to a simmer in a large Dutch oven over medium heat. Add mussels to pan; cover and cook 5 minutes or until shells open. Discard any unopened shells. Sprinkle with parsley. Serve over hot linquine noodles.

Serve along side with warm garlic bread and tossed salad

Cookinglight October 2007

Meal: Chicken Breasts Stuffed with Garlic and Herbed Goat Cheese, Buttery Polenta, and Roasted Root Vegetables

Chicken Breasts Stuffed with Garlic and Herbed Goat Cheese:

Ingredients
1 whole garlic head
1/3 cup (3 ounces) goat cheese with herbs, softened
6 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil

Preheat oven to 350°.

Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp and cheese, stirring well; set aside.
Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 4 teaspoons cheese mixture into each pocket. Sprinkle chicken evenly on both sides with salt and pepper.

Heat oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; cook 3 minutes or until lightly browned. Turn chicken over. Bake at 350° for 20 minutes or until a thermometer registers 165°; let stand 5 minutes. Slice before serving on top of Buttery Polenta.

Cookinglight October 2007


Buttery Polenta: This side dish can also be easily adapted to accompany basic roasted chicken, pork, or beef by stirring in your favorite cheese at the end.

Ingredients
5 cups water
3/4 teaspoon salt
1 cup dry polenta
2 1/2 tablespoons butter
1/4 teaspoon freshly ground black pepper

Combine 5 cups water and salt in a saucepan over medium-high heat; bring to a boil. Gradually add polenta, stirring constantly with a whisk. Reduce heat to low, and simmer 20 minutes or until mixture is thick, stirring often. Remove from heat. Stir in butter and pepper. Serve polenta topped with the stuffed chicken breast.

Cookinglight October 2007


Roasted Root Vegetables:

Ingredients
1 (9-ounce) fennel bulb with stalks
2 cups (1/2-inch) cubed peeled butternut squash
1 1/2 cups (1-inch-thick) slices parsnip
1 1/2 cups (1-inch-thick) slices carrot
1 tablespoon olive oil
1 1/2 teaspoons chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash freshly grated nutmeg
Cooking spray
1/3 cup (1 1/2 ounces) freshly grated Parmigiano-Reggiano cheese (optional)

Preheat oven to 425°.

Trim tough outer leaves from fennel. Cut fennel bulb in half lengthwise; discard core. Cut each half into three wedges. Combine fennel, squash, and next 7 ingredients (through nutmeg) in a large shallow roasting pan coated with cooking spray. Bake at 425° for 35 minutes or until vegetables are tender, stirring occasionally. Sprinkle vegetable mixture with cheese, if desired.

Cookinglight October 2007

Meal: Chicken, Pasta and Chickpea Stew

Chicken, Pasta and Chickpea Stew: To make the soup ahead, omit the pasta and refrigerate or freeze the soup. As the soup reheats over medium heat, cook pasta separately according to package directions, then stir it in shortly before serving.

Vegetarian Variation: Omit the chicken and use vegetable broth in place of chicken broth.

Ingredients
Cooking spray
1 cup thinly sliced celery
¾ cup diced carrot
½ cup chopped onion
2 garlic cloves, minced
4 cups fat-free, less-sodium chicken broth
3 cups Basic Marinara (or favorite Italian tomato sauce)
1 cup canned chickpeas (garbanzo beans), rinsed and drained
¾ cup uncooked ditalini (very short tube-shaped macaroni)
½ teaspoon freshly ground black pepper
8 ounces skinless, boneless chicken thighs, cut into ½-inch pieces (or 2 large chicken breasts)
6 tablespoons shaved fresh Parmesan cheese

Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add celery, carrot, and onion to pan; cook 12 minutes or until tender, stirring occasionally. Add garlic; cook 30 seconds, stirring constantly. Add broth and next 4 ingredients (through pepper); bring to a boil. Reduce heat, and simmer 12 minutes or until pasta is tender. Add chicken to pan; cook 3 minutes or until chicken is done. Sprinkle with cheese.


Cookinglight October 2007

Meal: Shrimp Fra Diavolo and Caesar Salad

Shrimp Fra Diavolo: Italian for “brother devil,” if you want the dish to be spicier you can increase the crushed red pepper to 3/4 tsp.

Ingredients
8 ounces uncooked spaghetti
1 tablespoon olive oil
4 cups sliced cremini mushrooms (about 10 ounces)
2½ cups Basic Marinara
½ teaspoon crushed red pepper
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound peeled and deveined medium shrimp
Parsley sprigs (optional)

Caesar Salad recipe

Cook pasta according to package directions. Drain; keep warm.

Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms to pan; sauté 6 minutes. Add Basic Marinara, red pepper, salt, and black pepper; bring to a simmer. Cook 5 minutes. Add shrimp; cook 3 minutes or until shrimp are done. Serve over pasta. Garnish with parsley sprigs, if desired.

Cookinglight October 2007

Meal: Double Herb Roasted Chicken and Potatoes, and Mixed Green Salad with Maple Sherry Vinaigrette

Double Herb Roasted Chicken and Potatoes: I highly recommend using fresh herbs rather than dried as it will really enhance the flavors. If you have leftover chicken you might like making Enchiladas Verdes.

Ingredients
1 (5½-pound) roasting chicken
3 tablespoons chopped fresh or 1 tablespoon dried oregano, divided
2 garlic cloves, minced
8 fresh basil leaves
Cooking spray
8 red potatoes, quartered lengthwise
¼ teaspoon salt
¼ to ½ teaspoon black pepper

Preheat oven to 450°.

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.

Combine 2 tablespoons chopped oregano and garlic cloves. Rub seasoning mixture under loosened chicken skin and drumsticks. Carefully place basil leaves under loosened skin. Tie ends of legs with cord. Lift wing tips up and over back; tuck under chicken.

Place chicken, breast side up, on a broiler pan coated with cooking spray. Pierce skin several times with a meat fork. Arrange potatoes on rack around chicken. Coat the chicken and potatoes with cooking spray. Sprinkle the chicken and potatoes with 1 tablespoon oregano, salt, and pepper. Insert a meat thermometer into the meaty part of thigh, making sure not to touch bone. Bake at 450° for 30 minutes. Reduce the oven temperature to 350° (do not remove chicken from oven); bake an additional 45 minutes or until thermometer registers 180°. Cover chicken loosely with foil; let stand 10 minutes. Discard skin. Remove chicken from pan; place on a serving platter. Serve with roasted potatoes.

Cookinglight January 1999


Mixed Green Salad with Maple-Sherry Vinaigrette: This is an excellent winter salad.

Ingredients
Salad
1 small head red leaf lettuce
1 navel orange, sectioned
3 oz dried cranberries
3 oz crumbled chèvre (goat cheese)
Sea salt to taste
Freshly ground pepper to taste

Dressing
1 tablespoons sherry vinegar
1 tablespoons pure maple syrup
1 tablespoons cranberry juice
1 tablespoons fresh lemon juice
1 tablespoons minced shallot
1/2 teaspoon chopped fresh thyme
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
3/4 teaspoons Dijon mustard
5 tsp olive oil

For the dressing: Stir together first 8 ingredients in a small bowl. Add mustard, and slowly whisk in olive oil until incorporated.

For the salad: Combine all ingredients for the salad in a large bowl; toss gently with dressing to mix. Serve immediately.

Cookinglight January 1999

Meal: Pork, Cashew and Green Bean Stir-Fry with Brown Rice

Pork, Cashew and Green Bean Stir-Fry with Brown Rice: This dish is absolutely delicious and tastes as good, if not better than take out Chinese. You can use any meat really if you prefer chicken, beef, or shrimp.

Vegetarian variation: Instead of pork, substitute extra firm tofu. The tofu turns out wonderful because it marinates in the soy sauce mixture.

Ingredients
¼ cup low-sodium soy sauce
2 teaspoons cornstarch
1 pound pork tenderloin, cut into ¼-inch-thick slices
4 cups (2-inch) cut green beans (about 1 pound)
2 teaspoons dark sesame oil
Cooking spray
1 to 2 tablespoons minced ginger
2 garlic cloves, minced
¼ cup fat-free chicken broth
2 cups hot cooked rice (white or brown)
¼ cup chopped unsalted cashews, toasted

Combine the soy sauce and cornstarch in a medium bowl, and add pork, stirring to coat. Cover and chill.

Place beans in a large saucepan of boiling water, and cook 5 minutes. Drain beans; plunge into ice water. Drain.

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add ginger and garlic; sauté 1 minute. Add pork mixture; stir-fry 1½ minutes. Stir in green beans; stir-fry 1½ minutes or until pork is done. Stir in broth; reduce heat, and simmer 2 minutes. Serve over rice; sprinkle with cashews.

Meal: Salmon Eggs Benedict with Roasted Asparagus and Sliced Oranges.

Salmon Eggs Benedict: I came up with this dish for Mother's Day one year.

Ingredients
2 4oz salmon fillets, skinless
1/2 lb fresh asparagus
1 tsp olive oil
2 egg
salt and pepper to taste
2 English muffins, halved and toasted

Hollandaise Sauce
3 egg yolks
1 stick light butter
1 tbsp lemon juice

2 oranges sliced

Turn the oven on broiler heat. Clean asparagus and remove the tough ends. Arrange in a broiler pan along with the salmon. Drizzle with olive oil. Season with salt and pepper and place in oven for 12 minutes.

For the sauce: In a small sauce pan place the egg yolks, lemon juice and 1/2 of the butter. Melt on very low heat until butter is melted, whisking constantly. Add in the remaining butter and continue to whisk until fully melted. Set aside.

Fill a medium skillet with about 2 inches of water. Bring it to a gentle boil. In a small bowl crack on of the two whole eggs. Gently slip the egg out of the bowl and into the water. Repeat with the remaining egg, being sure to slip it into the water on the opposite side of the skillet. Cover and cook for 2 min 30 seconds for a soft egg or 3 minutes and 30 seconds for a hard yolk. Remove with a slotted spoon.

Assemble the Benedict by placing a salmon fillet across two English muffin halves. Top with one of the eggs and drizzle the Hollandaise sauce on top. Serve with the roasted asparagus and sliced oranges.

Meal: Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika, Fresh Whole Wheat Pita Bread, and Greek Salad

Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika: Left overs make a delicious sandwich when you use the pita bread and stuff it full with the chicken and Greek salad.

Ingredients
1/4 cup extra-virgin olive oil
4 garlic cloves, pressed
1 tablespoon paprika
1 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper
1/2 cup plain yogurt or Greek yogurt
4 chicken breast halves with bones
1 15-ounce can garbanzo beans (chickpeas), drained
1 12-ounce container cherry tomatoes
1 cup chopped fresh cilantro, divided

Preheat oven to 450°. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.

Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.

Bon Appétit May 2008



Whole Wheat Pita: These are so much better than the store bought variety and while they do take a bit more time it's well worth the wait.

Ingredients
1 teaspoon dry active yeast
2½ cups tepid water (80 to 90 degrees)
2½ cups whole wheat flour
1 tablespoon salt
1 tablespoon olive oil
2½ to 3½ cups unbleached all-purpose flour

Stir the yeast and water together in a large bowl. Using a wooden spoon and stirring in one direction, stir in the whole wheat flour about a cup at a time; then stir 100 times or until the mixture look smooth and silky. This is the sponge and it needs to rest, covered with plastic wrap, for at least 30 minutes, although it is best if it can rest for as long as 8 hours in a cool place, a rest that will give fuller flavor. Sprinkle the slat over the sponge and then stir in the olive oil, mixing well, again stirring in the same direction. Add the flour about a cup at a time, mixing until the dough is too stiff to stir with a spoon. Turn the dough out onto a lightly floured work surface and knead it mixing until it is smooth and elastic, 8 to 10 minutes. The dough will be moderately firm and have a slight sheen. Clean the mixing bowl, dry it, and coat it lightly with oil. Transfer the dough to the bowl, turn the dough around to oil its surface, and cover tightly with plastic wrap. Let the dough rise at room temperature for 2 to 3 hours, or until it doubles in bulk. Turn the dough onto the work surface. Divide it in half and keep one half under plastic or cloth while you work with the other. Cut the dough into 8 equal pieces and, with lightly floured cupped hands, form the pieces into tight balls; keep the balls under plastic as you work on the other.

On a well-floured surface, flatten the balls of dough with you fingertips and then, using a rolling pin, roll each piece of dough into a circle 8 to 9 inches in diameter and less than ¼-inch thick. Cover but do stack the rolled out breads. Preheat the griddle or cast-iron skillet over medium-high heat and lightly oil the griddle. Bake 1 rolled-out circle at a time on the griddle, putting the pita top side down on the griddle and cooking for 15 to 20 seconds before turning the bread over gently. Cook for another minute or until big bubbles appear. Turn the bread again and cook until it balloons fully. Pressing a towel on those areas where bubbles have formed will push air into the flat areas. The breads should bake for no more than 3 minutes. Oil the griddle after every 4 to 5 breads. Pita is best the day it is made, but it can be wrapped airtight and frozen for 1 month

Baking with Julia Cookbook



Greek Salad: If you have left over chicken, cut up slices of chicken for a main dish salad.

Ingredients
1 head romaine lettuce
1 cucumber, sliced
1 can sliced black olives
½ C sliced red onions
1 - 2 tomatoes sliced
½ C sliced mushrooms
½ C crumbled feta cheese

Dressing
½ C olive oil
1½ tsp chopped garlic
1 tsp oregano
1 tsp basil
ground black pepper, to taste

Combine salad ingredients in a large bowl. Mix dressing ingredients in a bowl and pour over salad; toss and serve.

Meal: Taco Soup

Taco Soup: This is a great warm meal that can be made in a stock pot or in the crock pot. I like to use organic ground beef when ever possible.

Vegetarian Variation: Make the soup according to the recipe except omit the ground turkey/beef.

Ingredients

2 cans of mixed beans or black beans

2 cans of corn

1 large can of diced tomatoes

1 can diced chilies or jalapenos (depending on level of spice desired)

1 packet taco seasoning

1 packet ranch dressing mix

1 lb browned ground turkey or hamburger

shredded cheddar cheese
sour cream
tortilla chips

In a large stock pot brown ground meat and drain any fat. Add in taco and dressing seasoning packets and combine*. Drain, rinse and add beans to the pot. The add in the corn, tomatoes and chilies (including juices). Bring to a simmer for 10 minutes. Ladle into bowls and top with cheese and sour cream. Serve with tortilla chips.

*If using a crock pot, add browned meat to the crock pot stoneware insert. The proceed with the additional ingredients. Cook on low for 8 to 10 minutes. Serve as directed.

www.crockpot365.blogspot.com

Meal: Turkey Cutlets with Prociutto and Caper Sauce

Turkey Cutlets with Prosciutto and Caper Sauce: This dish is absolutely delicious! I like to use whole wheat linguine noodles to help increase the nutrition in this dish.

Ingredients
sauce:
1 large garlic clove
1/4 cup well-drained rinsed capers
3 tablespoons olive oil
1 teaspoon red-wine vinegar

Turkey:
4 thin slices prosciutto (3 ounces)
8 thin turkey cutlets (scallopini; about 1 pound)
1/3 cup all-purpose flour
2 large eggs, lightly beaten
3/4 cup plain fine dry bread crumbs
1/4 cup olive oil
1/4 cup vegetable oil

4 servings linguine noodles, cooked according to package directions.

Mixed greens for tossed salad

Make sauce:
Chop garlic and capers together. Transfer to a bowl and stir in oil, vinegar, 1/4 teaspoon pepper, and a pinch of salt.

Prepare turkey:
Drape a slice of prosciutto over each of 4 cutlets, covering them, then top with another cutlet (like a sandwich).

Put flour, eggs, and bread crumbs in separate shallow bowls, then stir 1/4 teaspoon each of salt and pepper into both flour and bread crumbs. Dredge each cutlet "sandwich" in flour, then eggs, then bread crumbs, shaking off excess after each dip. Transfer to a plate.

Heat oils in a 12-inch heavy skillet over medium heat until oil shimmers, then cook cutlet sandwiches 2 at a time, turning once, until golden and just cooked through, 4 to 6 minutes per batch. Serve with on top of linguine noodles and top with caper sauce. Serve with a mixed greens salad topped with your favorite dressing.

Gourmet April 2008

Meal: Salmon Bulgogi with Bok Choy and Mushrooms

Salmon Bulgogi with Bok Choy and Mushrooms: Bulgogi is a Korean dish that is made with marinating beef. This recipe uses salmon instead which has healthy fats but is still leaner than beef.

Ingredients
2 large garlic cloves, peeled, divided
1/3 cup chopped green onions
1/4 cup soy sauce
1 tablespoon Chinese rice wine or dry Sherry
1 3/4-inch cube peeled fresh ginger
2 teaspoons sugar
1 teaspoon Asian sesame oil
3/4 teaspoon chili-garlic sauce
4 6-ounce center-cut skinless salmon fillets
1 tablespoon olive oil
1 large bok choy, cut crosswise into 1/2-inch-wide strips (about 7 cups)
4 ounces fresh shiitake mushrooms, stemmed, caps sliced

4 cups cooked short grain white rice

Blend 1 garlic clove and next 7 ingredients in mini processor. Arrange salmon in 11x7x2-inch glass baking dish. Spoon marinade over. Let marinate 5 minutes.

Preheat oven to 500°F. Arrange fish, with some marinade still clinging, on rimmed baking sheet. Transfer any marinade in dish to small saucepan. Roast fish until just opaque in center, about 8 minutes. Bring marinade in saucepan to boil; set aside and reserve for glaze.

Meanwhile, heat oil in large nonstick skillet over high heat. Add bok choy and mushrooms; using garlic press, press in 1 garlic clove. Stir-fry until mushrooms are tender and bok choy is wilted, about 4 minutes. Season with salt and pepper.

Divide vegetables among plates. Top with salmon. Brush fish with glaze. Serve with steamed white rice.

Bon Appétit June 2008

Meal: Pulled Beef Brisket Sandwiches with Baked Sweet Potato Fries

Pulled Beef Brisket Sandwiches: This makes for a great crock pot meal that helps speed up the finally preparation process for getting dinner on the table. If you have left over pulled beef try making Beef Hash and Eggs.

Ingredients
1 beef brisket
1 medium onion
½ tsp salt
1 can beer
2 cups water or beef stock
½ tsp pepper
3 cloves garlic, minced

1/2 tsp salt
1/4 tsp pepper
1 pkg Kaiser sandwich buns
Favorite barbecue sauce
sandwich pickles


Combine all ingredients into a crock pot. Place setting on low and cook for 7-8 hours. When the brisket is done cooking, remove from the crock pot into a large mixing bowl. Using a large serving fork to stabilize the meat, shred the beef. Season with salt and pepper.

Toast and butter the inside of the Kaiser buns. Top with shredded beef, barbecue sauce and 2-3 pickles.



Baked Sweet Potato Fries: This has become my most favorite way of eating a sweet potato A) because they are healthy fries and B) because they are more savory than sweet since most preparations of this potato involve brown sugar etc.

Ingredients
2 large sweet potatoes
2 tbsp lime juice
1 tbsp Kosher salt

Slice potatoes into long strips about 1/4 inch thick. Toss in lime juice and Kosher salt. Spread out on a greased cookie sheet. Broil for 20-25 minutes; tossing after 10 minutes and then every 5 minutes after that until fries are tender.

Meal: Chicken and Hubbard Squash Stew with Focaccia and Kalamata Olives

Chicken and Hubbard Squash Stew: I have been staring at this beautiful Hubbard squash that I picked up at a local market but could not decide what to do with it. Finally, after some time, I came up with this recipe. I was inspired by the new pot I received for Christmas which matches my kitchen colors perfectly too!

Vegetarian Modification - prepare recipe as directed but omit the chicken thighs.

Ingredients
1 onion, diced
2 stalks celery, finely diced
1 tbsp olive oil
3 tbsp butter
2 tbsp flour
2/3 cup cooking sherry
2-4 cup chicken stock or water
8 sprigs thyme, whole
2 sprigs rosemary, minced
2 cloves garlic, minced
1 lb skinless boneless chicken thighs, cubed
1/2 tsp salt
1/2 tsp pepper
1 Hubbard squash, peeled, cleaned and cubed
1 can chickpeas
8-16oz can tomato puree (optional)

In a large soup pot, heat oil on medium. Add in onions and celery and saute until onions are translucent. Remove from pot. Add butter to the pot, when melted add in flour and whisk until blended to make a roux; about 3 minutes. Add sherry and chicken stock, mixing well until blended. Return sauteed onions and celery to pot. Add in thyme springs, rosemary, garlic and chicken. Bring to a simmer. Then add in remaining ingredients and simmer for 20 to 30 minutes or until squash is tender. Remove thyme springs (leaves will have boiled off) and serve.



Focaccia with Kalamata Olives: The briny taste of the olives pairs beautifully along side the sea salt in this simple tender bread.

Ingredients
2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon active dry yeast
1 tablespoon vegetable oil
1 cup water (115 degrees)
1/2 cup diced Kalamata olives
2 tablespoons olive oil
1-2 tbsp sea salt (or Kosher salt)

In a small bowl pour in warmed water (115 degrees) and sugar, stir. Then add in the yeast, stir to dissolve in the water and let the mixture sit ten minutes or until your yeast mixture foamy. In a large bowl, blend together the flour and salt. Pour in the yeast mixture and add in the oil. When mostly blended add in the diced Kalamata olives.*

When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.

Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil and sprinkle with sea salt. Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

*To make this using a bread machine: Measure water, oil, sugar and salt into bread machine pan. Gently pour flour over top of liquid ingredients in bread pan. Making a small well in the four add in yeast. Top with olives. Set the bread maker to its 'Dough' setting. When the bread machine has reached the second rising cycle, remove the dough from the machine. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Proceed with the recipe directions for rising and baking.

Meal: New Years Eve

I have the pleasure of hosting the New Years Eve party for our friends this year. These recipes are easy to eat while socializing.

Crab Rangoon Wonton Cups:
I absolutely love crab Rangoon but hate that it's deep fried so I rarely eat it. But I thought it would be a great variation to make them in baked wonton cups.

Ingredients
1 16-oz package wonton wrappers
1/4 cup reduced-fat or fat-free sour cream
2 (8 ounce) packages reduced-fat cream cheese, at room temperature
2 teaspoons soy sauce
1 cup crab meat
4 green onions
1 clove garlic, minced
1 teaspoon ginger, minced
1 tsp granulated sugar

Preheat oven to 350 degrees. Coat the inside of miniature muffin pans. Place wonton wrappers in pan and use fingers to create a fluted shape. Lightly spray wrappers with cooking spray. Bake for 8 minutes. Repeat until all wontons are baked. Allow to cool and set aside.

Clean and slice the green onions thinly, reserving 1/2 cup of the green tops to be used as a garnish. Beat together the sour cream, cream cheese and soy sauce until smooth. Fold in crab meat, onions (all but the reserved), garlic, ginger and sugar. Spoon 1 heaping tablespoon of the mixture into each wonton cup and line them on a baking sheet. Bake at 350 degrees for 9 to 10 minutes. Sprinkle the tops with the reserved green onion tops and serve hot.

*Wonton cups can be made the day before. Allow to cool completely and store in an air tight container.







Brie Cherry Pastry Cups:
I absolutely love brie baked in puff pastry and think these miniatures are just as wonderful. Any fruit preserve can be used such as apricot or even cranberry.

Ingredients
1 sheet frozen puff pastry, thawed
1/2 cup cherry preserves
4 ounces Brie or Camembert cheese, cut into 1/2-inch cubes
1/4 cup chopped pecans or walnuts

Unfold puff pastry; cut into 36 squares and press into greased mini muffin tins. Bake at 375° for 10 minutes. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each. Bake 6-8 minutes longer or until golden brown. With spoon handle, press squares down again. Spoon a rounded 1/2 teaspoonful of preserves into each cup. Top with cheese; sprinkle with nuts. Bake for 3-5 minutes or until cheese is melted.


Taste of Home




Baked Veggie Chips:
These chips are easy, colorful and great to make ahead of time. Not only that but they are an excellent way to get in your veggies.

Ingredients
1/2 pound fresh beets (about 2 medium)
1 medium potato
1 medium sweet potato
1 medium parsnip
2 tablespoons canola oil
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
Dash pepper

Peel vegetables and cut into 1/8-inch slices. Place in a large bowl. Drizzle with oil. Combine the remaining ingredients; sprinkle over vegetables and toss to coat. Arrange in a single layer in two ungreased 15-in. x 10-in. x 1-in. baking pans. Bake at 375° for 15-20 minutes or until golden brown, turning once.

Taste of Home



Creamy Cucumber Yogurt Dip:
Serve this dip along with the Baked Veggie Chips.

Ingredients
1 carton (8 ounces) reduced-fat plain yogurt
4 ounces reduced-fat cream cheese
1/2 cup finely chopped seeded peeled cucumber
1-1/2 teaspoons finely chopped onion
1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
1 teaspoon lemon juice
1 teaspoon grated lemon peel
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper

In a small bowl, combine yogurt and cream cheese. Stir in the cucumber, onion, dill, lemon juice, peel, garlic, salt and pepper. Cover and refrigerate until chilled.

Taste of Home




Chicken, Artichoke and Spinach Calzone:
The flavors in this dish are amazing and the fresh lemon zest adds so much.

Ingredients
2 chicken breasts, cooked and diced
1 package frozen artichoke hearts, defrosted with extra water squeezed out
2 packages frozen spinach, defrosted with extra water squeezed out
2 cups provolone cheese, shredded
1 cup Asiago cheese, grated
Zest of 1 lemon
8 springs of thyme, leaves removed
2 cloves garlic, grated
Salt and freshly ground black pepper
2 packages refrigerated pizza dough
1 tablespoon extra-virgin olive oil

Preheat oven to 400ºF. In a large bowl, combine the diced chicken artichoke hearts, spinach, provolone, Asiago, lemon zest, thyme, garlic, salt and ground pepper. Unroll the pizza doughs onto on a baking sheet with the long edge facing you. Be careful not to stretch it too much. Pour half of the filling into the middle of one of the doughs, shaping it into a thick log running lengthwise down the center of the dough. Fold one edge of the pizza dough over the filling, then fold the other half over to seal the filling inside the dough. Turn the stuffed bread over on the sheet pan so the seam is on the bottom. Repeat with the remaining dough and filling. Brush dough with olive oil. Bake the stuffed bread until evenly golden brown, 15-18 minutes. Cool slightly before slicing.

Rachael Ray



Spicy Italian Sausage and Fresh Mozzarella Calzone:

Ingredients
1 lb spicy Italian sausage, casings removed
16oz fresh mozzarella, sliced
2 tbsp fresh basil, chopped
2 tsp fresh oregano, chopped
2 cloves garlic, minced
1/4 tsp black pepper
2 packages refrigerated pizza dough
1 tablespoon extra-virgin olive oil
8 oz tomato sauce

Preheat oven to 400 degrees. In a skillet, cook sausage over medium high heat, breaking up the meat into small pieces. Drain fat and transfer to a bowl. Mix in basil, oregano, garlic, and pepper. Unroll the pizza doughs onto on a baking sheet with the long edge facing you. Be careful not to stretch it too much. Pour half of the filling into the middle of one of the doughs, shaping it into a thick log running lengthwise down the center of the dough. Fold one edge of the pizza dough over the filling, then fold the other half over to seal the filling inside the dough. Turn the stuffed bread over on the sheet pan so the seam is on the bottom. Repeat with the remaining dough and filling. Brush dough with olive oil. Bake the stuffed bread until evenly golden brown, 15-18 minutes. Cool slightly before slicing. Warm the tomato sauce and serve in a bowl along side the calzone for dipping.



Peppermint Bark:
I love all things peppermint but add in chocolate and you've won my heart.

Ingredients
20 oz baking chocolate
20 oz white baking chocolate
10 candy canes, crushed
1 tsp peppermint extract

Melt the baking chocolate according to package instructions. Pour the melted chocolate out onto a cookie sheet lined with wax paper and spread out with a spatula or wooden spoon. Place in the freezer for 5 minutes or until hardened. Meanwhile, melt the white baking chocolate according to package instructions. Once melted, add the peppermint extract and stir.

Remove the baking sheet from the freezer. Pour the melted white baking chocolate on top of the chocolate lined baking sheet, spreading it out with a spatula or wooden spoon. Sprinkle the peppermint candy chunks on to the white chocolate and gently press them in with yours hands. Return the pan to the freezer for another five minutes or until hardened. Cover with wax paper and using a rolling pin, break into pieces and serve or store in the fridge in an airtight container.



Fruit Flavored Champagne:
While champagne is delicious on it's own these fruit flavored cubes add such a sophisticated touch. The fruit juice flavor is up to you or you can offer more than one for your guest to choose from. Flavors can be pomegranate, mixed berry, guava etc.

Ingredients
1 frozen (thawed) or shelf-stable juice concentrate, flavor of your choice.
ice cube trays
Champagne, your choice

The day before serving, pour juice into ice cube trays and freeze. When ready, remove juice cubes from trays. Pour champagne into flutes. Add one fruit juice cube to each glass and serve.

Meal: Chicken and Swiss Extraordinaire with Sauteed Haricots Vert

Chicken and Swiss Extraordinaire:
This recipe was from a Good Housekeeping edition on "The Best Chicken Dishes" over the last 20 years. My mother would make this often because it is extremely quick to prepare and has wonderful flavor. She always made this with sauteed haricot vert, thin tender French green beans, which she prepared the same as the sauteed green bean recipe on this site.

Ingredients
4 medium, skinless boneless chicken breast halves
⅓ cup flour
3 tbsp oil
1 French baguette, sliced lengthwise and into 6 pieces
6 slices Swiss cheese
½ lb mushrooms, sliced
⅔ cup dry white wine
1 tsp salt
¼ tsp pepper


Coat chicken breast halves with flour. In a 12-inch skillet over medium heat, in hot oil, cook chicken breasts until browned on both sides, about 10 minutes. Reduce heat to low; cover and simmer 5 minutes or until juices run clear with pierced. Remove chicken to plate; keep warm. Meanwhile, preheat oven to 200°F. In jelly-roll pan, place bread slices in single layer. Place a cheese slice on top of each bread slice, cutting cheese to fit. Bake until cheese melts, about 15 minutes.

In dripping in skillet over high heat, cook mushrooms until tender. Reduce heat to medium; add white wine, salt, and pepper and stir to remove brown bits from skillet. Heat to boiling, boil 1 minute.

To serve, arrange bread slices on platter, top each with pieces of chicken. Spoon mushroom sauce over chicken.

Meal: Gouda Risotto with Shrimp, Arugula, and Mushrooms

Gouda Risotto with Shrimp, Arugula, and Mushrooms:
I made some adaptations to a Cooking Light magazine recipe in order to make this a one dish meal and include flavors that I enjoy eating.

Vegetarian modification: Prepare the dish as directed but omitting the shrimp.

Ingredients
Risotto:
2 cups water
2 (16-oz) cans fat-free chicken broth
1 tablespoon butter
⅓ cup chopped shallots
2 cups Arborio rice
½ cup dry white wine
½ teaspoon salt
1½ cups (6 oz) shredded Gouda cheese
5 cups chopped Arugula

Mushrooms:
1 tbs olive oil
2 cups sliced shiitake mushroom caps
2 cups sliced button mushrooms
2 cups sliced cremini mushrooms
2 cups sliced oyster mushrooms
⅓ cup chopped shallots
¼ cup dry white wine
1½ tsp chopped fresh thyme
1½ tsp chopped fresh rosemary
1 garlic clove, minced
¼ tsp salt
¼ tsp black pepper
¼ cup (1 oz) grated fresh Parmesan cheese

Shrimp:
1 lb medium shrimp, peeled and cleaned
2 tsp olive oil
Salt and Pepper to taste

For the Risotto:
Combine water and broth; set aside. Melt butter in a large nonstick saucepan over medium heat. Add ⅓ cup shallots; cover and cook 2 minutes. Add rice; cook 2 minutes, uncovered, stirring constantly. Stir in ½ cup wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Add ½ teaspoon salt and broth mixture, ½ cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 20 minutes total). Stir in Gouda; cook just until melted. Stir in arugula; cook just until arugula is wilted.

For the Mushrooms
While risotto is cooking, heat olive oil in a large nonstick skillet over medium-high heat. Add mushrooms, and sauté 5 minutes or until beginning to brown. Add ⅓ cup shallots, ¼ cup wine, chopped thyme, chopped rosemary, and minced garlic, and sauté 1 minute or until wine is absorbed. Sprinkle with ¼ teaspoon salt and pepper.

For the Shrimp
Just before adding the Gouda to the risotto, heat 2 tsp of olive oil in a small skillet. Add shrimp and saute until shrimp turns pink and is cooked through, about 5 minutes. Season with salt and pepper.

Divide risotto evenly among 6 bowls; top with mushroom mixture and shrimp. Sprinkle with Parmesan.

Meal: Salt Encrusted Beef Tenderloin with Shitake Potatoes, Asparagus with Tarragon Vinaigrette, and Eggnog Gelatin Salad

Salt Encrusted Beef Tenderloin:
This is absolutely the most flavorful tenderloin ever. The salt crust causes a chemical reaction which draws the flavor of the herbs and garlic into the meat. Just remember that the salt crust is not to be eaten.

Ingredients
2 1/2 cups all purpose flour
1 1/2 cups coarse salt (Kosher)
1/2 cup minced assorted fresh herbs (such as rosemary, oregano, thyme and Italian parsley)
2 tablespoons ground black pepper
2 large egg whites
1/2 cup plus 4 tablespoons water
2 tablespoons olive oil
1 1 1/2-pound (thick-end) piece beef tenderloin, trimmed

To make the crust, stir flour, coarse salt, 1/4 cup minced herbs and black pepper in large bowl to blend. Beat egg whites in medium bowl just until foamy. Gradually pour 1/2 cup plus 2 tablespoons water, then egg whites into flour mixture. Using wooden spoon, stir until mixture begins to clump together. Knead in bowl, adding more water by tablespoonfuls until a firm slightly moist dough forms. Do not add too much water or the dough will be difficult to work with when covering the tenderloin. Turn dough out onto floured surface. Knead until smooth, about 4 minutes. Form into ball. Cover dough with plastic; let rest at least 4 hours and up to 24 hours at room temperature.

Preheat oven to 400°F. Heat oil in heavy large skillet over medium-high heat. Add beef to skillet; brown on all sides, about 5 minutes. Transfer to plate and pat dry.

Roll out dough on floured surface to 13 x 10-inch rectangle. Working quickly, place beef at one end of the dough. Sprinkle 1/4 cup minced herbs all over beef. Roll the dough and meat tightly to encase the entire tenderloin in the dough; pinch edges firmly to seal. Place seam side up on roasting rack with narrow grates and place rack on a foil lined baking sheet.

Roast until thermometer inserted through dough into center of beef registers 120°F for rare, about 25 minutes. Remove from oven; let beef stand at least 30 minutes and up to 1 hour (beef will continue cooking, becoming medium-rare after about 30 minutes). Cut crust to open. Remove beef, scrape off all remaining pieces of the dough, and cut into thick slices to serve.

Bon Appétit, March 1998




Shitake Potatoes:
My Aunt found this recipe one year and it's been a family favorite ever since.

Ingredients
6 new potatoes, scrubbed
1 tsp unsalted butter
8 oz shitake mushrooms
1 small round of whole Brie cheese
salt pepper
1 cup heavy cream
1 clove garlic
1 tsp dry thyme
3 tbsp Parmesan cheese
¼ cup bread crumbs

Slice potatoes thinly, cover in cold water for 30 minutes. Bring water to a boil to cook potatoes, drain and pat dry.

Preheat the oven to 450°. Coat a baking dish with butter. Slice mushrooms and cube Brie cheese; layer potatoes, mushrooms and cheese in the greased baking dish. Mix cream, garlic and thyme and pour over potatoes. Cover with foil and bake for 30 minutes. Sprinkle with bread crumbs and brown.



Asparagus with Tarragon Vinaigrette:
The first time I made this recipe I skipped the chopped egg; big mistake. It actually adds an incredible complexity to the flavors of this dish.

Ingredients
1 1/2 lb medium asparagus, trimmed
1 tablespoon Sherry vinegar
2 teaspoons minced shallot
1/4 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons finely chopped fresh tarragon
1 large egg, hard-boiled

Blanch asparagus in salted boiling water until just tender, 3 to 5 minutes (depending on thickness), then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.

Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl and add oil in a slow stream, whisking until emulsified. Whisk in tarragon.

Halve egg and force each half through a coarse sieve into a bowl. Toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates. Spoon remaining dressing over asparagus and top with egg.

Gourmet, April 2002




Eggnog Gelatin Salad:
I confess I am an eggnog hater but I LOVE this gelatin salad. It does not taste a bit like eggnog but more like a creamsicle. It's so light and refreshing compared with all the heavy dishes that tend to adorn our holiday tables.

Ingredients
1 tsp unflavored gelatin
1/4 cup water
1 (16 oz) can sliced pears
1 (3 oz) pkg sugar-free lemon flavored gelatin
1 (8 oz) reduced-fat or fat-free sour cream
3/4 cup eggnog
1 (11 oz) mandarin oranges, drained

In a small bowl, combine unflavored gelatin and water; set aside. Drain pears, reserving juice and set pears aside. Add enough water to the juice to measure 2 cups. Pour into a saucepan; bring to a boil. Remove from the heat; stir in gelatin mixture and lemon gelatin until completely dissolved. Cool for about 15 minutes. Stir in sour cream and eggnog until well blended. Cut the oranges and pears into chunks; add eggnog mixture. Pour into a gelatin mold. Chill until firm.

When ready to serve, draw a sink full of hot water. Dip the mold gently into the water bath keeping the rim of the jello mold above water. gently twist the mold to see if the gelatin begins to separate from the sides. Remove from water bath. Place the serving plate upside down over top of the gelatin mold and quickly flip the plate and mold over so that the serving plate is right side up. Gelatin should unmold. Chill in refrigerator until ready to serve.

*Can be made one day ahead

Meal: Pork and Edamame with Brown Rice

Pork and Edamame with Brown Rice:
Edamame can either be fresh or frozen depending upon availability at your local grocery store.

Ingredients
1 cup brown rice
3 tablespoons canola oil, divided
1 tablespoon chopped peeled fresh ginger
3 garlic cloves, minced
6 ounces pork tenderloin, trimmed and cut into thin strips
1/2 cup shelled edamame (green soybeans)
1/2 cup shredded carrot
3/4 cup diagonally cut green onions
1/2 cup (1/4-inch-thick) slices red bell pepper, each cut in half
2 tablespoons low-sodium soy sauce
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons chopped fresh cilantro
1 1/2 tablespoons seasoned rice vinegar
1 tablespoon Thai chili sauce (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper

Cook rice according to directions. While rice is cooking, heat about 1/2 tsp of oil in a large skillet or wok over medium high heat. Add garlic and ginger and saute for one minute. Add in pork and saute until just cooked about 3 minutes. Remove from skillet, place in a bowl, cover, and set a side.

In the same skillet add 1 tsp oil, edamame and carrots, saute about 2 minutes. Then add onions and red pepper and saute for an additional 2 minutes. Add remaining oil to pan, return pork to pan and add in remaining ingredients, soy sauce through pepper. Cook until heated through. Serve over brown rice.