Chive Mustard Chicken - $10 a day!

Chive Mustard Chicken - $10 a day!

origin - Nightly Specials, epicurious.com
difficulty - medium
health meter - high

How many different ways can you prepare chicken?? Oh let me count the ways. Let's face it, chicken is one of the most healthy, lean, inexpensive proteins you can cook with. A simple sauce can dramatically change your chicken and is not only easy to prepare, but delicious as well. Following is a new recipe that simply adds a flavorful sauce to boneless chicken breasts. I served this with a new orzo concoction that I came up with - although it is certainly a lot of flavor on one plate! Great side dishes that incorporate healthy vegetables are always good to have on hand (chicken sale buy one get one free $3.50, half package of chives $1.50, half box of orzo $1.00, fresh spinach $.75, shallots $1.00, 2 oz goat cheese $2.00). This recipe would also work great with pork cutlets or veal scallops!

Chive Mustard Chicken

2 tablespoons unsalted butter
Four 8-ounce skinless, boneless chicken breasts, slightly pounded, and flattened
Fine sea salt and freshly ground pepper
3 tablespoons chopped shallots
1/2 cup brandy, apple brandy, pear brandy, or Kentucky bourbon
1/2 cup dry white wine
3 tablespoons Dijon mustard
1 1/2 cups homemade chicken stock, or store-bought low sodium chicken broth
1/2 cup heavy cream - I used half/half and reduced longer
3 tablespoons minced fresh chives

1. Heat the butter in a wide, heavy-bottomed sauté pan until it begins to melt and foam. Season the chicken with salt and pepper. Add the breasts to the pan and brown them on one side, 6 to 8 minutes. Turn them over and cook them until well browned on the other side, about 6 more minutes. The chicken is done when it is firm to the touch and the juices run clear. Transfer the chicken to a plate and cover with foil to keep warm.

2. Add the shallots to the same pan and sauté until softened but not browned, about 2 minutes. Lower the heat, move the pan away from the flame, lean away from it, and carefully pour in the brandy, taking care not to let it flame. (If it does flame, cover with a pot lid until the brandy cooks out.) Continuing to be mindful of potential flare-ups, return the pan to the stove and let the brandy evaporate over low heat.

3. Add the wine to the pan, raise the heat to high, and bring it to a boil. Whisk in the mustard and let reduce for 1 minute. Pour in the broth and cook for 2 to 3 minutes more.

4. Stir in the cream and bring just to a boil. Stir in the chives. Return the chicken breasts to the pan and simmer gently until the stock has reduced and thickened slightly, 4 to 5 minutes.

5. To serve, put 1 chicken breast in the center of each of 4 plates and spoon some sauce over the top.

Sun Dried Tomato and Spinach Orzo

1 cup dried orzo
2 cups chicken broth
1 tbsp butter
2 tbsp olive oil
1/4 cup chopped shallots or sweet onions
salt/pepper to taste
1 tsp italian seasoning blend
1 cup roughly chopped fresh spinach
1/4 cup thinly sliced sun dried tomatoes (reconstitute in warm broth if they are too tough)
1/4 cup lightly toasted pine nuts
2 oz. crumbled goat cheese (or 1/4 cup grated parmesan cheese)

Heat olive oil and butter on medium high heat, add shallots and cook until softened. Add dried orzo and stir until slightly browned. Add salt/pepper, italian seasoning and broth. Bring to boil, stir, and turn heat down to low. Cover and simmer for approximately 20 minutes. Remove lid and add spinach and tomatoes. Cook until spinach wilts, remove from heat and stir in goat cheese and pine nuts.

Pulled Pork Sandwiches - $10 a day!

Pulled Pork Sandwiches - $10 a day!

origin - Lisa Lou
difficulty - easy
health meter - medium

When trying to cook on a budget, one rule I go by is to shop what is on sale. The grocery stores run specials on meats every week and it is absolutely the way to go on a budget. Arming yourself with 'stand by' recipes for each category of meat will take the pressure off of planning. That way you just wait to see what's on sale and what looks good when you're shopping and go from there. This week pork tenderloins were on sale for $4.99/lb. Two tenderloins per package are very common so I try to use one and freeze one. Pork tenderloin is a very lean cut of meat and an excellent slow cooker candidate. I decided to change it up a bit and try a different type of barbecue sauce to cook the pork in - it's much more on the 'vinegar' side than the sweet, thick sauce you are most likely used to. I'm sure all of you have Heinz Tomato Ketchup in your pantry already - that's half the battle! I served this with a simple cole slaw and roasted yukon potatoes to round off the meal (Cabbage is an excellent source of vitamins K and C and very low in calories). This meal makes great leftovers for lunch the next day (pork $4.99, pre shredded cole slaw $2.00, yukon potatoes $3.00).

Pulled Pork Sandwiches

1-1.5 lbs pork tenderloin
3 tablespoons olive oil
1/4 cup lemon juice
1/2 cup apple cider vinegar
1/2 cup water
1/3 cup apple juice
3/4 chopped onion
3 tablespoons light brown sugar
1 teaspoon salt
3 tablespoons yellow or dijon mustard
3/4 cup Heinz ketchup
3 tablespoons Worcestershire sauce
Freshly ground black pepper

Saute onion in olive oil until soft approximately 5 minutes. Add remaining ingredients, bring to a boil and then reduce heat and simmer for 15 minutes. Place tenderloin in slow cooker and cover with half the sauce. Cook on low for 8 hours (or high for 4). Using two forks, separate and shred the meat. Add more sauce to desired consistency and taste. Leaving the cover off let simmer on high (in the slow cooker) to reduce sauce slightly. Serve over sandwich rolls with extra sauce on the side.

Easy Creamy Cole Slaw

1 package pre shredded cole slaw mix
2/3 cup low fat mayo (or regular)
1/3 cup low fat sour cream (not fat free - this has a funny taste)
1/3 cup red wine vinegar (or cider vinegar)
2 tbsp. dijon mustard
1 tsp celery salt (omit if necessary)
salt/pepper to taste

Mix all ingredients except cole slaw. Fold into the cole slaw mix and refrigerate for 15 minutes - or all day! Enjoy.

Korean Short Rib Soup - $10 and 1 Pot!

Korean Short Rib Soup - $10 and 1 Pot!

origin - Food Network Kitchen
difficulty - medium
health meter - medium (short ribs aren't the leanest cut of beef....)

Nothing beats an entire meal for less than $10 AND leaving it in the slow cooker all day only to come home to a delicious meal! (you do have to cook the noodles separately - but that's a cinch!) This is a noodle pot meal that reminds me of something from LuLu's Noodles in Oakland, PA. The depth of flavor in this broth is amazing and the richness of the meat makes it a satisfying meal. I made a few changes as I was out of chili paste - so note changes below. You could easily add any vegetables you want, just be sure not to overcook them. I was able to make this for under $10 because I made a trip to the Strip District where produce is less expensive. Tally it up - short ribs were on sale (absolutely don't need english cut) for $5.00/2 lbs, noodles $1.50, cilantro $1.50, scallions $1.oo, carrots $1.00 and everything else was in my cupboard already!

Ribs:
12 English-cut short ribs (about 6 pounds) I used half this amount which made 3 large servings.
4 cups low-sodium chicken broth
1/3 cup soy sauce
1/4 cup sugar
3 tablespoons finely grated peeled fresh ginger No need to finely grate, just grate like cheese.
2 tablespoons Korean red chili paste or sambal oelek, plus more for serving I was out, so added 1/2 tsp. of chili pepper flakes.
2 tablespoons dark (toasted) sesame oil If you don't have, just use vegetable oil.
4 cloves garlic, finely chopped
1 bunch scallions (white and green parts, separated), thinly sliced
1/2 cup brandy - if you have this on hand, it really adds depth to the soup.

Noodles and Garnishes:
10 to 12 ounces medium-thick rice noodles (also called rice sticks or jantaboon) Or just use any long pasta - spaghetti, linguini, angel hair etc.)
1 carrot, finely grated I julienned
1/2 cup dried porcini mushrooms soaked in 1 cup warm water then rough chopped.
1 small Kirby cucumber, thinly sliced regular cucumber works fine, just remove the seeds.
1/2 cup cilantro leaves, torn
2 limes, cut into wedges

Remove any silver skin from the surface of the short ribs, and then make 2 cuts across the grain, through the meat down to the bone. Put the ribs in the slow cooker.

Whisk together the broth, soy, sugar, ginger, chili paste, sesame oil, garlic, and scallion whites and brandy. Pour over the ribs. Cover and cook on HIGH for 6 hours. (I prefer low 8-10 hrs.)

About 30 minutes before serving, put the rice noodles in a bowl with hot water to cover. Soak until tender and pliable, about 30 minutes. Or cook any noodles according to package directions.

Skim any fat that may collect on top of the beef broth and discard. I highly recommend removing the meat and bones from broth - set aside. Using a gravy skimmer remove all grease from the broth. Remove the bones and extra fat from the meat and slice into large bite size chunks. Return both to slow cooker. I added the carrots and mushrooms(including broth) here and let cook for 15 minutes.

Divide the noodles among 6 large shallow bowls and ladle the broth over top. (Cut the meat from the ribs if desired.) Divide the meat evenly among the bowls. Garnish as desired with the carrots, cucumber, cilantro, lime and the remaining green parts of the scallion and more chili paste, if desired.

Apple Brandy Pork Loin - $10 a day!

Apple Brandy Pork Loin - $10 a day!

origin - Emeril
difficulty - easy
health meter - high

Top Chef remains one of my all time favorite reality tv shows that just seems to get better with every season. On a recent episode the chefs were charged with creating a delicious, healthy, accessible dinner for 4 with $10! It was so much fun to watch that it inspired my husband to challenge me with cooking dinner every night for less than $10. One caveat, I had $50 for the week, so I could spend more one day and less the next etc. Keep in mind, I was not cooking for children as the Top Chef contestants were! As I shared our little game with my good friend Hayley, she asked that I start posting the dinners. It's amazing how many people talk about the rising cost of everything including groceries. So here it goes!

Pork Loin is a very inexpensive and healthy cut of meat. I bought a 1.75 lb pork loin for $5. This could easily feed 4 people. The apple brandy marinade keeps the meat so juicy and tender, you can't dry it out! I decided to cook the loin in the oven instead of on the grill - so please note the changes. I served this with one of my favorite dishes - Israeli Couscous (aka Pearl Couscous). It is NOTHING like the couscous you are thinking of, this is much more like a pasta very similar to orzo. It's a cinch to make and you can season it with any flavors you like. You can either find it in the mediterranean section of your grocery store or with the rice. I rarely have a hard time finding it. It's less than $3 a box, and is enough to make the following recipe 2 times. Some steamed grean beans (less than $2) and you have a balanced, well rounded and delicious meal!

Apple Brandy Pork Loin
1 cup apple juice
1/4 cup plus 1 tablespoon brandy (you can buy the mini bottles at any liquor store -omit if you must)
2 tablespoons light brown sugar
2 tablespoons Dijon mustard
1 tablespoon vegetable oil
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1 (3 to 3 1/4-pound) pork loin, trimmed (I used a 1.75 lb loin - but kept the marinade qty. the same)
1 teaspoon Essence, recipe follows (I omitted)
To make the marinade, in a bowl, combine the apple juice, brandy, brown sugar, mustard, oil, 1 teaspoon of the salt, 12 teaspoon of the pepper, the cinnamon, allspice, and cayenne and whisk well to combine and dissolve the sugar.

Place the loin in a large re-sealable plastic bag and add the marinade. Seal and place in a large baking dish. Let marinate in the refrigerator for 8 hours or overnight, turning occasionally.

Preheat a grill to medium-low heat (230 degrees to 250 degrees F).

Remove the pork from the marinade and pat dry, discarding the marinade(I like to boil/reduce the leftover marinade and serve as a sauce), and season on all sides with the Essence and the remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Preheat oven to 400 degrees. Place pork loin in a roasting pan and bake for 30-40 meats or until meat thermometer registers 140 degrees. Remove from oven, tent with foil and let rest for 15 minutes. OR

Grill the pork with the grill lid closed, turning several times, until an instant-read thermometer registers an internal temperature of 145 degrees F when inserted into the thickest portion of the meat, about 45 minutes, depending upon the thickness of the meat.

Remove the pork from the grill, cover loosely with aluminum foil, and let rest for 10 minutes before carving.

Israeli Couscous

2 tablespoons extra-virgin olive oil
1 shallot minced
1 cup israeli couscous
1 1/3 cups chicken stock - (I always use knorrs bouillon cubes)
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon italian seasoning blend
1/4 cup dried cranberries roughly chopped
1/4 cup toasted pecans roughly chopped (or pine nuts, or almonds)
1/4 cup parmesan cheese

In a medium saucepan, warm the olive oil over medium heat. Add the shallot and cook for 1 minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the lemon juice, salt/pepper, italian seasoning and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Remove from heat and let stand 5 minutes. Stir in dried cranberries, pecans and cheese.

Spinach Salad with Goat Cheese Dressing

Spinach Salad with Goat Cheese Dressing

I recently had dinner at a new restaurant in Atlantic City called Cuba Libre. It was phenomenal Cuban food! Our appetizer of three different empanadas was served with a delicious salad of fresh spinach tossed in a creamy goat cheese dressing. It was so scrumptious that I immediately started playing around trying to duplicate it. Following is what I came up with. Keep in mind that this dressing would be great with any salad - but I've created one that you will love!

origin - Lisa Lou
difficulty - easy
health meter - high (it's raw spinach!!)

Goat Cheese Dressing
4-6 oz. goat cheese
1/4 cup low fat mayonaise
1/4 cup buttermilk
3-4 tbsp. red wine vinegar
1 shallot chopped
3 scallions chopped
1 tbsp. fresh chives chopped (optional - this turns the dressing slightly green, so feel free to omit)
salt/pepper to taste

Blend all ingredients in a food processor adding more buttermilk or vinegar to reach desired consistancy. It should resemble ranch dressing.

Salad
Fresh spinach
shredded radishes
shredded carrots
green beans (boil for approximately 4 minutes and then shock in ice bath to stop cooking)
sunflower seeds (or chopped cashews would be delicous too!)

Toss all salad ingredients with desired amount of dressing and serve.

Grilled Swordfish Kebabs with Asian BBQ Sauce

Grilled Swordfish Kebabs with Asian BBQ Sauce

In an effort to find new ways of grilling fish, I decided to put a twist on the traditional BBQ sauce that Brian loves so much. Fish is an incredibly healthy and low calorie way to fill a lot of your nutritional requirements. Swordfish contains only 103 calories (per 3 0z serving), is low in fat (only 5%) and high in protein (16.8 g - RDA of protein is 45 g). You can use this BBQ sauce on many different types of fish - salmon, tuna or even cod. The 'secret' ingredient is Chinese Five Spice Powder - which is a combination of cinnamon, star anise, fennel, cloves and ginger. It is thought to be based upon the Chinese philosophy of balancing the 'yin and yang' in food because it incorporates sweet, sour, bitter, savory and salty flavors. Keep in mind that a little bit goes a long way, so add a small amount at a time and keep tasting until you're happy! This spicey blend can be found in most grocery stores. If you don't find it in the spice section, check the Asian food section. I served this over ginger scented brown rice (great source of fiber!) with stir fried sugar snap peas, carrots and onions. It is absolutely delicious and could possibly make a fish lover out of even the most skeptical!

origin - Lisa Lou
difficulty - easy
health meter - high

1 1b. swordfish cut into 1 1/2 inch cubes, skin removed (approximately 3-5 oz per person)

Marinade (optional!)
juice of one lime
3 tbsp. olive oil (or vegetable oil)
4 tbsp. terriyaki sauce

Combine marinade ingredients, pour over fish and refrigerate for 30 minutes to 1 hour. Do not overmarinate! Place fish on metal skewers and grill 3-4 minutes per side. Baste with Asian BBQ sauce (recipe below) halfway through grilling. Let rest for 3 minutes and serve!

Asian BBQ Sauce
1/2 cup ketchup
1 1/2 tsp. chile paste
1/2 tsp. five spice powder
1/4 cup soy sauce
1/4 cup rice wine vinegar
2 tbsp. cooking sherry (if you don't have just increase the vinegar amount)
2 tbsp. grated fresh ginger
1 tbsp. brown sugar
1 tbsp. honey

Combine all ingredients and let rest for at lest 30 minutes. To serve additional sauce with the fish, cook over medium heat in saucepan for 10 minutes.

Salmon Pasta Salad with Creamy Basil Dressing

Salmon Pasta Salad with Creamy Basil Dressing

It's that time of year again when all good things are easy to come by.....sunny days, fresh veggies and salmon! Pasta salads are such an easy and tasty meal for those warm summer nights. You can make a complete meal by just adding some crusty french bread or tasty cheesy onion bread (previous post!). I was inspired by a salad that Ina Garten made with fresh spinach, peas and pesto. I simply took it a step further to make a complete meal!

origin - Lisa Lou
difficulty - easy
health meter - medium (you can cut fat by using low fat mayo and sour cream!)

1 box cavatappi pasta cooked and cooled (ziti or rigatoni work well too!)
1 cup frozen sweet peas thawed
corn cut from 2 ears cooked crisp tender*see note
2 cups fresh broccoli cut into small florets cooked crisp tender*see note
2 cups fresh spinach roughly chopped
1/2 cup chopped sweet vidalia onion
1 lb salmon cooled, flaked in chunks (bake in foil pouch with salt/pepper, lemon juice or white wine in 350 degree oven for 15-18 minutes)
Creamy Basil Dressing - recipe below

*note* add broccoli to well salted boiling water and cook for approximately 4 minutes, adding the corn at the last minute. Drain and immediately submerge in ice water to stop cooking which will help retain the bright color of the vegetables. Drain again and pat dry.

Combine all ingredients in large bowl. Add dressing (recipe below) and refrigerate for 1 hour. The dressing with be soaked up by the pasta the longer it sits. You may need to add more to taste. Serve with lemon wedges.

Creamy Basil Dressing
1 cup sour cream
1/2 cup yogurt
1 cup mayonaise
1 large shallot roughly chopped
1 cup fresh basil loosely packed
1/2 cup fresh parsley loosely packed
1/4 cup pine nuts toasted
1/3 cup vinegar (white wine, champagne, red wine or cider all work)
2 tsp white sugar
salt/pepper to taste

Combine all ingredients in a food processor and blend until smooth. Correct seasonings to taste.

Chocolate Chip Mint Brownie Cookies

Chocolate Chip Mint Brownie Cookies

I need a little chocolate everyday. Not want, NEED. If all the recent studies on the health benefits of chocolate are legitimate, then I should live until a very old age! Nothing beats a delicious pan of home mande brownies, but they aren't quite as easy to store as cookies. I have adapted a recipe for brownie cookies and added mint in place of vanilla for a little extra twist. If you don't care for mint, just replace with vanilla. These are chewy on the inside, crispy on the outside - just delectable! These would be fantastic made into ice cream sandwiches.

origin - food network / Lisa Lou
difficulty - moderate
health meter - low (unless of course you believe in all those studies....)

12 ounces (2 cups) bittersweet chocolate, chopped
8 tablespoons (1 stick) unsalted butter
3 eggs
1 1/2 teaspoons vanilla extract or 1 teaspoon mint extract
1 cup sugar
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 ounces (1 cup) semisweet chocolate chips
1 cup chopped pecans or walnuts (or a combination) - I omitted
In the top of a double boiler set over very hot water, melt the bittersweet chocolate and butter. Allow it to cool.
Using an electric mixer, beat the eggs and vanilla in a mixing bowl until frothy. Slowly add the sugar and beat until the mixture ribbons off the beaters. (this may take 5 minutes or more)Add the melted chocolate mixture. Stir to combine.
Sift the dry ingredients together. Add to the chocolate mixture and stir to combine. Fold in the chips and nuts. The dough will seem more like cake batter than cookie dough. Cover the mixing bowl with plastic wrap and refrigerate until the dough is well chilled (and more cookie-dough-like). Can chill overnight.
Set the oven to 350 degrees. Line several baking sheets with baking parchment.
Scoop up the chilled dough and roll with your hands into small balls the size of a whole walnut (in the shell). Place the cookies on the prepared pans, about 1 1/2 inches apart.
Bake about 12 minutes or a bit longer. The tops of the cookies should look dry and cracked. Allow to cool for a minute on the baking sheet, then remove to cake racks for further cooling.

Onion Cheese Bread

Onion Cheese Bread

I am not a big fan of pre-made anything - no sauces in jars, no cake mixes in boxes etc. I think it's genetic, so I best thank my mother for this! HOWEVER, there is always an exception to every rule! Bisquick is my exception. No matter how many times I make home made biscuits, Brian always prefers the Bisquick ones, so I have given in. I came across this recipe on the Food Network and based on the reviews, I had to give it a try. Who doesn't like anything Paula Deen makes? Butter, butter and more butter and why not throw some cheese in for good measure? Actually this isn't that bad and oh so tasty! The vidalia onions keep this bread very moist with a hint of sweetness. It takes literally minutes to make and minutes to bake. Only one change to this recipe - too salty. This is a great side when you're serving a salad for dinner which we tend to do a lot in the summer. Enjoy!

origin- Lady and Son's / Paula Deen
difficulty - simple
health meter - medium to low (let's face it, bread with cheese??)

1 tablespoon vegetable oil
3/4 cup finely diced onion (I just chopped, not 'finely')
1/2 cup milk
1 egg, beaten
1 1/2 cups biscuit mix (Bisquick)
1 cup shredded sharp Cheddar
1/2 teaspoon onion salt (I would mix this in instead of putting it on top - less concentrated)
2 tablespoons melted butter
1 tablespoon chopped fresh chives or parsley leaves
Butter, for serving

Preheat the oven to 400 degrees F.

Heat the oil in a small skillet over medium heat. Add the onions and cook until tender, about 7 minutes.

In a large bowl, add the milk and egg to the biscuit mix, onion salt, stirring just until the mix is moistened. Fold in the onions and 1/2 cup of the cheese. (do not overmix, it is key to keeping it light)

Spoon the dough into a greased 8-inch round cake pan. Mix the onion salt into the melted butter and drizzle the mixture over the dough. Sprinkle the bread with chives or parsley and bake for 15 minutes. (really watch this time, you don't want to overbake) Top the bread with the remaining 1/2 cup cheese and bake until the bread is cooked through and the cheese top golden, about 5 minutes longer, Cut the bread into wedges and serve warm with butter.

Teriyaki Green Beans

Teriyaki Green Beans

I'm BACK! With a new camera and dozens of fantastic recipes in hand! I thought I best start with something simple. Green Beans - my favorite vegetable of all times. I can't find enough new ways to cook them. Green beans are an excellent source of vitamin K (strong bones) and vitamin C, just one cup provides 25% of K and 20% of C. Summer is high season for these crunchy, delicious veggies. This flavorful recipe is absolutely a cinch to prepare, and who doesn't like anything with bacon in it? Teriyaki is a japanese form of cooking literally meaning 'luster' teri and 'broil' yaki. If you don't have any on hand, just use soy sauce combined with a bit of sugar and mirin (japanese cooking wine, rice wine would be fine). Trust me when I say even kids will like this dish. Happy cooking!

origin - Pat Ann
difficulty - simple
health meter - high

1 1/2 lbs green beans (snap off 1/4 inch on stem end)
2-3 slice bacon cooked until crisp and cut into 1/4 inch pieces (reserve 2 tbsp. grease)
2 tbsp. teriyaki sauce
1 tbsp. honey
1 tbsp. butter
1 tbsp. fresh lemon juice
1/2 cup chopped or sliced onions
1/2 cup roughly chopped cashews

Cook green beans in boiling salted water until crisp tender (about 4 minutes), plunge into ice water bath to stop cooking and then drain and pat dry with paper towel. Keep in mind that you will be sauteing them which will continue to cook the green beans. In medium saucepan heat bacon grease and butter over medium high heat. Saute onions until tender (5-6 minutes). Add the green beans and saute 2 minutes. Add teriyaki sauce, honey and lemon juice to pan and continue cooking for another 2 minutes. Add bacon and cashews and serve.

Cheddar Green Onion Biscuits

Cheddar Green Onion Biscuits

Does anyone remember those garlic cheddar biscuits that Red Lobster used to serve with every meal?? Well that was the original inspiration for my Cheddar Green Onion Biscuits. In fact, I used to just make the recipe from the box of Bisquick and add shredded cheddar cheese and garlic but have stepped it up a notch by make home made buttermilk biscuits instead. These are the perfect addition to round off a meal of soup or stew in the fall. Even without the Bisquick, these are quite simple and quick to make.

origin - www.epicurious.com
difficulty - easy
health meter - medium to low

3 cups all purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
3/4 cup (1 1/2sticks) chilled unsalted butter, cut into 1/4-inch pieces
1 cup buttermilk
2 tsp onion salt
2/3 cup shredded cheddar cheese
1/3 cup chopped green onions


Preheat oven to 425°F. Whisk flour, sugar, baking powder, salt, onion salt and baking soda in large bowl to blend. Using fingertips, rub 3/4 cup chilled butter into dry ingredients until mixture resembles coarse meal. I like to use a pastry cutter to cut the butter into the flour mixture. Add buttermilk, cheese, and onions and stir until evenly moistened. Using 1/4 cup dough for each biscuit, drop biscuits onto baking sheet, spacing 2 inches apart. Bake until biscuits are golden brown on top, about 15 minutes. I drizzle melted butter over the tops at the last 3 minutes of cooking! Cool slightly. Serve warm.

Cranberry Nut Biscotti

Cranberry Nut Biscotti

I am truly a biscotti fan! They are such a versatile treat, that are so easy to make and can last for weeks in a covered container. I love to make them for gifts because they travel very well and can be adapted to just about anyones taste. I recently made a new recipe which combined walnuts, dried cranberries, grated orange zest and cinnamon. I drizzled white chocolate over the top - and they made a perfect birthday present for Mom! A great fall combination that is perfect with a hot cup of tea.

origin - www.cdkitchen.com
difficulty - easy
health meter - medium

1/2 cup Sugar
1/2 cup Firmly packed brown sugar
1/4 cup Margarine or butter -- softened
2 teaspoons Grated orange peel (you can also use lemon zest)
3 Eggs
3 cups All purpose flour
3 teaspoons Baking powder
3/4 cup Sweetened dried cranberries; chopped
1/4 cup Chopped almonds *I used walnuts
***Glaze*** I drizzled melted white chocolate chips combined with a splash of half/half over the top.
1 cup Powdered sugar
1/2 teaspoon Grated orange peel
4 teaspoons Skim milk

Directions:

Heat oven to 350. Spray cookie sheets with nonstick cooking spray. I like to line with parchment paper instead.

In large bowl, combine sugar, brown sugar, and margarine; beat until well blended. Add 2 teaspoons orange peel and eggs; beat well. Lightly spoon flour into measuring cup; level off. Stir in flour and baking powder; mix well. Stir in cranberries and almonds.

With spray-coated hands, shape dough into 3 rolls, about 7 inches long. Place rolls at least 3 inches apart on sprayed cookie sheeet; flatten each to form 3/4 inch thick rectangle, about 3 inches wide and 7 inches long.

Bake at 350 for 18-25 minutes or until rectangles are light golden brown and centers are firm to the touch. Place rectangles on wire racks; cool 5 minutes.

Wipe cookie sheet clean. With serrated knife, cut each rectangle into 1/2 inch slices; place cut side up, on cookie sheet.

Bake at 350 for 6-8 minutes or until top surface is slightly dry. Turn cookies over; bake an additional 6 to 8 minutes or until top surface is slighlty dry. Remove cookies from cookie sheets; cool completely on wire racks.

In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over cookies. Let stand until glaze is set. Store tightly covered.

80 calories per cookie--20 calories from fat--2 grams of fat per cookie.

This recipe for Cranberry Orange Biscotti serves/makes 4 dozen

Turkey Meatloaf with Parmesean Smashed Potatoes

Turkey Meatloaf with Parmesean Smashed Potatoes

Meatloaf is one the most requested dishes in my house that I always hesitate to make. Although it is super easy to prepare, it's not usually the healthiest, nor my favorite thing. With fall upon us I could not avoid the request anymore and decided to try something a bit different and definitely more healthy - Turkey Meatloaf. You need to be careful though - a lot of ground turkeys have almost as much fat as lean ground beef, so try to find one that has less than 10%. Adding a pan of water on the bottom rack of the oven helps to keep this meatloaf very moist. I also made a few flavor additions after reading some reviews on this recipe. Served with a scrumptious side of Parmesean Smashed Potatoes was the perfect compliment. I lightened them up by using light butter, half and half and light sour cream. I love to use yukon gold potatoes which have such a sweet flavor. Please note that half this recipe is plenty to serve 4 people and makes one nice bread size loaf. This is a new favorite and a 'do over' in the Moore house!

origin - Ina Garten
difficulty - simple
health meter - medium

3 cups chopped yellow onions (2 large onions)
2 tablespoons good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1/3 cup Worcestershire sauce
3/4 cup chicken stock
1 1/2 teaspoons tomato paste
5 pounds ground turkey breast
1 1/2 cups plain dry bread crumbs
3 extra-large eggs, beaten
3/4 cup ketchup
1/4 cup finely shredded carrots (for half this recipe)
1 tbsp horseradish (for half this recipe)
1/2 cup grated mozzerella cheese (for half this recipe)

Preheat oven to 325 degrees F.

In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.

Combine the ground turkey, bread crumbs, eggs, carrots, horseradish, cheese and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours (I increased the temp to 375 at the end and it took all of the 1 1/2 hours)until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich.

Parmesean Smashed Potatoes *half this recipe is enough for 4 servings!

3 pounds red potatoes, unpeeled *I used yukon golds
1 tablespoon kosher salt plus 2 teaspoons
1 1/2 cups half-and-half
1/4 pound (1 stick) unsalted butter *I used light butter
1/2 cup sour cream *I used light sour cream
1/2 cup freshly grated Parmesan
1/2 teaspoon freshly ground black pepper

Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan with cold water to cover. Bring to a boil, lower the heat, and simmer covered for 25 to 35 minutes, until the potatoes are completely tender. Drain.

In a small saucepan, heat the half-and-half and butter. Transfer the potatoes to an electric mixer fitted with the paddle attachment and mix them for a few seconds on low speed to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of cream and butter should be folded in by hand). Fold in the sour cream, Parmesan, the remaining salt, and pepper; season, to taste, and serve immediately. If the potatoes are too thick, add more hot cream and butter.

Keep the smashed potatoes hot in a heat-proof bowl set over simmering water.

Apple Cranberry Chutney

Apple Cranberry Chutney

I've never made chutney before, but I certainly love the taste of it! It's actually incredibly simple and so easy to cater the flavors to your liking. It really makes a great gift for fellow foodies and for those of you who are expecting home baked goodies from me, you may see some chutney in those baskets! I originally made this for the sauce in my previous posting, but served it with a simple baked chicken tonight. What an easy, healthy way to spice up some plain chicken! Next time I plan to try a mango chutney, but I am always unsure of the fruits ripeness until I actually bite into it!

origin - Cooking Light
difficulty - easy
health meter - high

1 tablespoon vegetable oil
2 cups chopped onion
1/2 teaspoon whole cloves *next time I would just add ground cloves
1/4 teaspoon ground cinnamon *I doubled all the spices
1/4 teaspoon ground cumin
1/8 teaspoon ground cardamom
1/8 teaspoon ground turmeric
1/8 teaspoon ground red pepper
5 cups diced Braeburn or Gala apple (about 1 1/2 pounds)
1/2 cup fresh cranberries
1/2 cup packed brown sugar
1/4 cup cider vinegar
1 teaspoon minced peeled fresh ginger

Heat oil in a saucepan. Add onion and next 6 ingredients (onion through red pepper); saute 5 minutes. Add apple and remaining ingredients; cook 15 minutes, stirring frequently. Discard cloves. Serve warm.

NOTE: Leftover chutney can be stored in an airtight container in the refrigerator for up to 2 weeks.

Beef Triangles with Apple/Cranberry Chutney

Beef Triangles with Apple/Cranberry Chutney

You're invited to a party and you are told to bring an appetizer. AND - everyone at the party is super health conscious so please make it light! You are basically left with a vegetable tray or these delicious beef filled phyllo triangles served with a creamy chutney and yogurt sauce. I know what I'm bringing! Everything in this recipe can be made in advance. The triangles can be easily frozen and need only minutes to bake. Keep them on hand for unexpected company and you'll really impress them. This original recipe calls for a jar of mango chutney but I decided to try making an apple cranberry chutney instead. It's so easy to make and the leftovers will be dressing my baked chicken tonight! Lastly, it's a 'high' on the health meter.

origin - Cooking Light
difficulty - medium *phyllo dough can be slightly temperamental
health meter - high

1/2 cup plain low-fat yogurt
1/2 cup mango chutney *I used apple cranberry chutney - recipe follows
1 pound ground chuck
1/2 cup chopped onion
1/3 cup dried currants
1/2 teaspoon salt
1/2 teaspoon ground cumin *I doubled all spices
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
1/2 cup water *I recommend using beef broth instead
1 tablespoon cornstarch
15 sheets frozen phyllo dough, thawed
Butter-flavored vegetable cooking spray

Combine yogurt and mango chutney in a bowl; stir well, and set chutney sauce aside. I used an immersion blender to create a smoother sauce which is easier to serve if people are standing up!

Cook meat and onion in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain meat mixture in a colander; wipe drippings from skillet with a paper towel.

Return meat mixture to skillet. Add currants and next 6 ingredients (currants through black pepper); stir well. Combine water and cornstarch; stir well, and add to the meat mixture. Cook over medium heat 2 minutes, stirring constantly. Remove from heat; set aside.

Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 4 (3 1/2-inch-wide) strips; lightly coat strips with cooking spray (cover remaining phyllo dough to keep it from drying out). Stack 2 strips, and spoon about 1 tablespoon meat mixture onto one end of each stack. Fold the left bottom corner over mixture, forming a triangle; keep folding back and forth into a triangle to end of strip.

Place triangles, seam sides down, on a baking sheet; lightly coat with cooking spray. Bake at 400° for 12 minutes or until golden. Serve warm with chutney sauce.

Marinated Grilled Pork Tenderloin

Marinated Grilled Pork Tenderloin

Marinating meat is one of the easiest ways to begin a delicious, appetizing meal. Preparing marinades is practically effortless - you simply need to remember the night before! I always reduce my marinades and use them as flavorful sauces to serve with the meat. This marinade blends sweet and savory ingredients and produces a very versatile flavor that you could serve many different side dishes with. It is a blend of honey, citrus, rosemary and soy sauce. With pork tenderloin the key is to not over cook it. You really only need the internal temperature to reach 155 degrees and never forget to LET IT REST!! The juices need to redistribute in order to give you a juicy peice of meat. I simply served this with a baked potatoe and some grilled zucchini. A nice orzo would be a great pairing too.

origin - Sara's Secrets/FoodTV Network
difficulty - easy
health meter - high (pork tenderloin is very low in fat)

3 (3/4 to 1 pound) pork tenderloins
1/2 cup soy sauce
1/2 cup dry sherry
1/2 cup honey
1/4 cup rice wine vinegar
1/4 cup vegetable oil
2 tablespoons fresh orange juice *I used lemon juice
1 1/2 tablespoons minced fresh rosemary
1 tablespoon minced shallots
1 teaspoon minced fresh ginger *I increased to 1 tbsp

Trim the tenderloins of all fat and silverskin. Place them in a shallow baking dish large enough to hold them without crowding.
Combine the soy sauce, sherry, honey, vinegar, oil, and orange juice in a medium bowl, whisking until well blended. Stir in the rosemary, shallots, and ginger. Pour the mixture over the tenderloins. Cover with plastic wrap and allow to marinate at room temperature for 2 hours.
Preheat an outdoor grill or indoor grill pan.
Remove the pork from the marinade, shaking off any excess. Place the tenderloins on the grill and cook, turning frequently, for about 18 minutes, or until an instant-read thermometer inserted into the thickest part reads 155 degrees F. Transfer to a platter and allow the meat to rest for 10 minutes before carving.
Meanwhile, place the marinade in a small saucepan over medium heat and bring to a simmer. Simmer for 10 minutes, or until slightly thickened.
Slice the pork into 1/4 inch-thick slices, spoon the hot marinade over the pork.

Spaghetti with Asparagus, Shitake Mushrooms, Lemon and Chives

Spaghetti with Asparagus, Shitake Mushrooms, Lemon and Chives

Some of this simplest recipes make the most delicious meals. This pasta dish could easily be featured on 30 Minute Meals, and really is tasty AND healthy. Asparagus is such a versatile and succulent vegetable and is incredibly good for you. In just one cup of asparagus you get 114% of your daily intake of vitamin K, 65% of folate, 34% vitamin c and 20% of vitamin A. In this recipe the lemon juice is added to the mushrooms and shallots before the liquid which gives this dish such a depth of flavor. I added sliced chicken to make it a bit heartier, but you certainly don't need to. See my substitutions below and enjoy!

origin - Bon Appetit April 2006
difficulty - a cinch!
health meter - medium/high

12 oz spaghetti cooked according to package directions

4 tbsp butter
2 tbsp extra virgin olive oil
1/2 cup thinly sliced shallots
1 pound fresh shitake mushrooms sliced *I used cremini
6 tbsp fresh lemon juice
1 3/4 cup vegetable broth *I used chicken
1 tbsp grated lemon peel
1 pound asparagus, tough ends trimmed and cut crosswise into thirds
1/4 fresh chives *fresh basil would work well too
4 oz shaved asiago cheese *I used parmesean
2 boneless skinless chicken breasts sliced into 1 each pieces

Melt 2 tbsp butter with oil in heavy large skillet over medium heat. Add chicken and stir fry until cooked through - about 5 minutes. Remove from pan and set aside. Add shallots to pan and saute for 1 minute. Add mushrooms and sprinkle with salt and pepper. Saute mixture until soft, about 5 minutes. Add lemon juice; cook 1 minute. Add vegetable broth and lemon peel, bring to boil. Reduce heat to medium and simmer until the liquid is reduced by half - about 6 minutes. Add asparagus to mushroom mixture and simmer until asparagus turns bright green - about 2 minutes. Add chicken, chives and remaining 2 tbsp butter and stir until butter melts. Season to taste with salt and pepper. Pour sauce over pasta and toss to coat. Top with shaved parmesean cheese and serve.

Harvest Apple Arugula Salad

Harvest Apple Arugula Salad

I'd like to start this posting by saying "Do not buy/eat bagged lettuce, especially not spinach!" The invention of bagged salads has been wonderful, but with the latest e coli breakout, I am not eating them anymore! With that being said - there are many ways of buying lettuces that don't include bags. I wanted to develop a salad that used those wonderful apples that are popping up in markets everywhere. This salad includes peppery arugula, roasted pecans, white cheddar cheese and an apple cider reduced dressing that has a very subtle flavor. Paired with my previous recipe of Yukon Potato-Leek soup, this makes a complete meal that is filling but not heavy at all.

origin - lisa lou
difficulty - easy
health meter - high

4 cups arugula or any combination of field greens (boston bibb lettuce works well too)
1 macintosh or gala apple peeled and sliced into 1 inch pieces
1/2 cup toasted pecans roughly chopped
1/2 cup shredded white cheddar cheese (yellow works fine too - you could even use crumbled goat cheese)
1 cup apple juice
1 small shallot finely chopped
1 1/2 tbsp dijon mustard
3 tbsp apple cider vinegar (white or red wine vinegar works well too)
4 tbsp olive oil

Toss the arugula, pecans, and shredded cheese in large salad bowl. Prepare the dressing by reducing the apple juice over high heat until reduced in half. Transfer to separate bowl, add shallots. Whisk in vinegar, dijon mustard, salt and pepper. Slowly drizzle in the olive oil while whisking to emulsify. Add the sliced apples and spoon over the salad.

Yukon Potato-Leek Soup

Yukon Potato-Leek Soup

Nothing says comfort like a bowl of home-made soup. One of the easiest and least time comsuming soups you can make is Potato-Leek Soup! Beginning to end you can make this recipe in less than an hour and served with a delicious salad you've got a well rounded, healthy and delicious dinner (that makes fantastic leftovers!). This recipe has only two must have ingredients - yukon gold potatos and leeks. The rest of the ingredients can be substituted and changed to fit anyones tastes. You could even add chicken or salmon pieces to make a heartier soup. I love the flavor of bacon and a combination of white cheddar and gruyere cheese, but it certainly can be made with sharp cheddar too. I use a hand held immersion blender to puree my soups. You can also use a food processor, but I recommend investing the $25 in this great device. I use mine to puree sauces, make smoothies and even shakes. It's a mini blender blade on a long handle that allows you to use it in just about any size pot, pan or glass. (you can find them at Walmart, Target and most anywhere that sells household appliances)

origin - lisa lou
difficult - easy
health meter - medium

6 slices bacon sliced in 1/2 inch pieces
3 cups thinkly sliced leeks (about 3-6 medium)
2 tbsp butter
1 1/2 tsp salt
1 tsp pepper
1 tsp dried thyme
1 1/2 cups white wine
6 cups cubed peeled yukon gold potatoes
4 cups chicken broth
1 tbsp balsamic vinegar
1/2 cup half and half (or whole milk, or light cream)
1 cup white cheddar cheese shredded
1 cup gruyere cheese shredded

Fry bacon in large saucepan until crisp. Remove from pan and drain on paper towels - reserve for later. Using 2 tbsp of remaining bacon grease and butter, saute leeks over medium high heat until softened, about 10 minutes. Add wine to pan and cook until half of the alcohol has evaporated - 3 minutes. Add broth, potatoes, salt, pepper and thyme and bring to boil. Reduce heat and simmer uncovered for approximately 20 minutes or until the potatoes are fully cooked. Using a hand held immersion blender, blend the mixture until desired consistancy (I like to leave some chunks of potatoes, others like it smooth). Add half and half, bacon, both cheeses and balsamic vinegar. Stir until cheese is melted smooth. Serve garnished with shredded cheese and bacon.

Cherry Balsamic Lamb Tenderloin

Cherry Balsamic Lamb Tenderloin *served with goat cheese and caramelized shallot potatoes

I love lamb, but don't eat it often as it can be very high in fat. I found a new cut of lamb at Wegman's this week - lamb tenderloins, which are very low in fat and calories (still high in cholesterol though....). I decided to try a new recipe since I have a standard way of serving lamb which is getting old. I found a Cherry Lamb Chop recipe on epicurious.com that called for sour cherries. I searched and searched and never did find 'sour cherries', so I decided to use sweet cherries and it was delicious. It's such a simple recipe and truly is restaurant quality! The lamb tenderloins are so small they literally took minutes on the grill and the sauce has so few ingredients it was a cinch! I served them with mashed potatoes that I mixed with caramelized shallots and goat cheese - it was just perfect! I think this same recipe would be great with many cuts of beef, including filet mignon or a simple flank steak.

origin - epicurious.com (Gourmet July 2003)
difficulty - simple
health meter - medium

1 1/2 cups fresh or frozen (not thawed) pitted sour cherries (1/2 lb)*I used frozen sweet cherries
1 tablespoon sugar
8 (3/4-inch-thick) rib lamb chops (2 lb total), trimmed of excess fat *I used lamb tenderloins and sliced on an angle
1 tbsp fresh rosemary finely chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil *I used olive oil
1 cup thinly sliced shallot (4 oz)
1/2 cup beef broth
2 tablespoons balsamic vinegar I used 3 tbsp to compensate for the sweet cherries
2 tablespoons unsalted butter
4 tablespoons finely chopped fresh mint*I omitted

Stir fresh cherries together (I halved the cherries) with sugar and macerate while browning chops(or grilling tenderloins). If using frozen cherries, stir with any juices and sugar and thaw, about 1 1/2 hours.

Pat lamb dry and sprinkle with salt and pepper and rosemary. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté 4 chops, turning over once, about 6 minutes total for medium-rare. Transfer to a plate and loosely cover with foil. Cook and transfer remaining 4 chops in same manner. I rubbed the tenderloins with oil, salt, pepper and fresh rosemary and grilled on high for less than 3 minutes per side - remove, cover with foil until ready to serve.

Pour off fat from skillet and add remaining tablespoon oil. Heat until hot but not smoking, then sauté shallot, stirring, until golden brown, about 3 minutes. Add cherries with juices, broth, and vinegar and bring to a boil, stirring occasionally and scraping up brown bits, then reduce heat and simmer 3 minutes. Add salt and pepper to taste, then add butter and 2 tablespoons mint, stirring just until butter is melted. Slice tenderloins on the angle into 1/4 inch slices. Spoon sauce over and serve.

Goat Cheese and Caramelized Shallot Potatoes

4-6 butter or yukon gold potatoes peeled and cut into 2 inch pieces
4 tbsp butter (1 tbsp for shallots and 3 for mashing potatoes)
1 large shallot thinly sliced (approximately 1/4 cup)
1/2 cup light cream or milk warmed
4-6 oz goat cheese crumbled
salt/pepper to taste

Bring large pot of salted water to boil and place potatoes in. Cook until fork tender (approximately 8 minutes - make sure not to overcook). While the potatoes are cooking cook shallots in 1 tbsp butter on low heat until caramelized to a golden brown color. Drain potatoes well and place back in pot with 3 tbsp butter. Mash with a fork or pastry cutter until desired consistancy (I prefer chunky potatoes). You can always whip them with a hand mixer. Stir in light cream, shallots and cheese until well blended, but do not overmix or the result will be gluey potatoes. Season with salt and pepper.

Chicken Diane

Chicken Diane

Diane sauce is more commonly found served with Steak. It dates back to ancient times when sauces were used to tenderize meats that were very tough, like venison and other wild game. Diane was the Roman goddess of the hunt, thus why sauce Diane was originally served with venison. Today Steak Diane is the evolution of this recipe most commonly made with beef filets that are pounded thin and covered with a rich cognac sauce very often served 'flambe' tableside. Personally, I think filet is much to valuable to coat in a rich sauce that doesn't allow you to truly taste the meat, therefore I decided to make this recipe with Chicken. It's a very interesting blend of mushrooms, light cream, cognac (or brandy or sherry...), worcestershire sauce and chicken stock. Using light cream reduces the richness but certainly doesn't short you on flavor. I served this with a simple mushroom risotto and garnished it with chives. It's really delicious and not difficult to make. It's not necessary to 'flambe' the sauce, but it certainly was fun!

origin - lisa lous and Emeril Lagasse (I used his original steak diane recipe and made some changes)
difficulty - medium
health meter - medium

4 boneless skinless chicken breasts pounded thin (or thin chicken tenderloins)
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
2 tbsp olive oil
4 teaspoons minced shallots
1 cup sliced cremini mushrooms
1/4 cup Cognac or brandy or sherry
2 teaspoons Dijon mustard
1/4 cup light cream
1/4 cup chicken broth
2 teaspoons Worcestershire sauce
1 tablespoon finely chopped chives

Season the chicken on both sides with the salt and pepper and dredge in flour. Melt the butter and oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side or until juices run clear. Remove from pan, cover and set aside. Add the shallots to the pan and cook, stirring, for 2 minutes. Add the mushrooms and cook, stirring, until soft, 2-4 minutes. Tilt the pan towards you and add the brandy. Tip the pan away from yourself and ignite the brandy with a match. (Alternatively, remove the pan from the heat to ignite, and then return to the heat.) When the flame has burned out, add the mustard and cream, mix thoroughly and cook, stirring, for 1 minute. Add the chicken stock and simmer for 1 minute. Add the Worcestershire and hot sauce and stir to combine. Return the chicken and any accumulated juices to the pan and turn to coat with the sauce. Let simmer on low until the sauce thickens slightly adding more chicken stock if necessary. Remove from heat and garnish with chives.

Parmesean Corn Zucchini Saute

Parmesean Corn Zucchini Saute

Coming up with new ways to serve vegetables without overpowering the main dish is always a challenge for me as I love eating vegetables with every meal I serve. I recently had dinner at The Sweet Vidalia 'down the shore' where they served a lovely piece of butter fish served on an incredibly pretty medley of fresh corn and potatoes. While it was pretty, I thought it was a bit bland. I've come up with a new combination that is truly simple but relies on the natural flavors of fresh corn, basil and parmesean cheese. For this recipe the vegetables should be 'brunoise' which means 'an exact, finely, chopped dice'. A new term, that I too just learned! Not only is this a great side dish, but it can make a beautiful presentation used as a bed to rest a main dish on. Scallops or fish would be perfect.

origin - lisa lou
difficulty - easy
health meter - high

*serves 4
2 cups fresh sweet corn - cut from the ears (no easy way to do this, just cut with a big sharp knife from the top down and work your way around)
1 zucchini finely diced (brunoise)
1/2 small red onion finely diced (brunoise)
2 tbsp butter
2 tbsp basil finely chopped
1/4 cup finely shredded parmesean cheese
salt and pepper to taste

Saute onion in butter over medium high heat until it becomes transluscent. Add corn and zucchini and stir until cooked crisp tender (about 4-5 minutes). Season with salt and pepper. Remove from heat, add basil and parmesean cheese and serve.

Chicken Tortilla Soup

Chicken Tortilla Soup

Soups and stews are truly some of the most perfect foods you can eat. They can be made in advance, make great leftovers (soup is usually better the next day!), can be extremely healthy and what's easier than an entire meal in a bowl? I've been preparing and perfecting this chicken tortilla soup recipe for years - and think it's one of the best! I love to serve it with baked quesadillas but a salad would also make a great pairing. A trick I've recently learned to give any soup a true depth of flavor is tossing in leftover parmesean cheese rinds. You heard me, just freeze your leftover parmesean cheese rinds and pull them out whenever you're making soup. Toss one in while the soup is simmering and remove at the end. I know it sounds strange, but the flavor is incredible. I always make home made chicken broth whenever we have a whole roasted or grilled chicken and keep in the freezer. The other key to success in this recipe is fresh squeezed lime juice and honey. Get ready for fall early and try this savory soup for your next meal. This has been a 'do over' for years in our house.

origin - lisa lou
difficulty - medium
health meter - high

3 tbsp olive oil
1 large vidalia or spanish onion chopped
1 zucchini chopped into 1/2 inch pieces
2 stalks celery chopped
1 carrot chopped
3/4 cup fresh corn cut from the cob (frozen works fine too)
1 can chopped green chiles
1 tsp onion powder
2 - 3 tsp salt
1/2 tsp corriander
1/2 tsp cumin
1 tbsp dried mexican or regular oregano
2 bay leaves
1/8 tsp ground red cayenne pepper
1/2 tsp black pepper
2 tbsp honey
juice and zest of one lime
4-6 cups home made chicken broth (canned or bouillon cubes work too!)
1 28 oz can whole tomatoes chopped including juice (I love Cento brand)
1 cup torn chicken pieces
leftover parmesean cheese rind
large handful fresh cilantro chopped
finely shredded montery jack/cheddar cheese for garnish
fried tortilla strips for garnish (cut flour tortillas into 1/4 inch strips and pan fry over medium high heat in 2 tbsp vegetable oil)
chopped scallions for garnish

In a large heavy saucepan saute onion in olive oil over medium high heat until softened, approximately 4-5 minutes. Add celery, zucchini, carrots and 1 tsp salt stirring frequently for 3-4 minutes. Add onion powder, cumin, corriander, red pepper, black pepper and oregano stirring for another 2 minutes. Lower heat to medium low and add chicken broth, tomatoes, green chiles, bay leaves, corn, cheese rind, honey and lime juice and zest. Simmer for 30-45 minutes. Add chicken and continue to simmer for another 15 minutes. Correct seasonings - adding more salt if needed and stir in fresh cilantro. Serve in large bowls topped with scallions, cheese, and tortilla strips.

Beef Empanadas

Beef Empanadas

Empanadas are one of Brians favorite treats that he used to enjoy at a tiny joint in Soho. He's been begging me to make them, so what better way to use up the leftover beef carnitas from last night? Many cultures have a version of filled pastry pockets from calzones to pasties. Empanadas are Argentine in origin and can be either fried or baked and filled with anything from sweet to savory ingredients. If you don't want to hassle with making your own dough, simply use store bought pie crust or even puff pastry. This dough has the addition of masa harina (a form of corn meal) which makes it slightly less flakey. Next time, I would replace the masa harina with more flour. Try any filling you prefer from shredded chicken to chocolate for dessert!

origin - The Best Recipes in the World by Mark Bittman
difficulty - medium
health meter - medium

1 1/2 cup all purpose flour, plus a litt flour for rolling the dough
1/2 cup masa harina, fine cornmeal or more all purpose flour
1 1/2 tsp baking powder
1 tsp salt
1/2 cup lard, shortening or begetable oil
2 1/2 cups filling of choice (see beef carnitas entry)
1/2 cup milk *I would use egg instead as it will give you a much shinier crust

Mix the flour, masa harina, baking powder and salt together in a food processor; process for about 5 seconds. With the machine running, add the lard and process for 10 seconds. Then with the machine still running, gradually add about 1/2 cup cold water, stopping when the dough forms a ball; the dough should be fairly dry. Knead by hand until smooth, just a minute or so. You can also cut the shortening into the flour mixture with a pastry cutter until mixture resembles coarse crumbs. Divide the dough into 12 pieces, roll each piece into a ball, wrap in plastic or cover with a damp towel and let rest for at least 20 minutes. you can refrigerate the dough overnight but be sure to let it come to room temperature before proceeding. On a well floured surface, roll each piece into a 6 inch circle adding flour as necessary. Preheat oven to 450 degrees (I only heated to 425). Place a couple of tablespoons of filling on each of the circles, then fold each circle over; seal the seam with a few drops of water and press with the tines of a fork to close. Place on an ungreased baking sheet and brush lightly with milk (or egg wash). Bake until the dough is golden brown about 20 minutes. Serve immediately or at room temperature.

Caesar Salad with Polenta Croutons

Caesar Salad with Polenta Croutons

Caesar salad was invented in 1903 by an Italian cook named Giacomo Junio in Chicago, Illinois of all places! He named it after Julius Caesar, considered one of the greatest Italians of the time. Some people believe it was created in Tijuana, Mexico by Caesar Cardini, but I have a hard time believing anything so delicious came from Tijuana. Traditionally Caesar Salad is served with a warm runny egg yolk drizzled on a bed of romaine lettuce and dressed with a garlic, anchovy dressing and parmesean cheese. This recipe omits the egg and has a wonderful surprise of warm polenta croutons. Polenta got me at hello. I grew up eating fried polenta squares and it is one of my all time favorite foods. It was something my Mother ate as a child and taught me how to make it. It's certainly a bit more work, but well worth it. I added cucumbers and tomatoes to make a heartier salad. I will certainly be having polenta squares for breakfast tomorrow as this recipe makes alot of extras!

origin - Giada DeLaurentis
difficulty- easy
health meter - high

Dressing:
3 garlic cloves
4 anchovy fillets, chopped
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1/2 cup olive oil
Salt and freshly ground black pepper

Polenta Croutons:
1 teaspoon olive oil
2 cups Basic Polenta, recipe follows
Vegetable oil, for deep frying

Salad:
3 small heads (or2 large heads) romaine lettuce, halved lengthwise
1/2 cup drained oil-packed sun-dried tomatoes, cut into thin strips I used fresh instead
1/2 cup pine nuts, toasted
1 1/2 ounces shaved Parmesan
1/2 cup chopped cucumber

To make the dressing: Finely chop the garlic and anchovies in a food processor. Blend in the lemon juice and mustard. With the machine running, gradually blend in the oil. Season the dressing, to taste, with salt and pepper.

To make the croutons: Spread the olive oil over a small baking sheet. Transfer the hot polenta to the baking sheet, spreading evenly to form an 8 by 5 by 3/4-inch-thick rectangle. Cover and refrigerate until cold and firm, about 2 hours.

Cut the polenta into 3/4-inch cubes. Pat the polenta cubes dry with paper towels, lightly coat with flour. Add enough vegetable oil to a heavy large frying pan to come 1-inch up the sides of the pan. Heat the oil over high heat. Working in batches of 10, carefully add the polenta cubes to the oil 1 at a time and fry until golden brown, stirring to keep the cubes separate, about 2 minutes. Using a slotted spoon, transfer the polenta croutons to a paper towel-lined plate to drain any excess oil.

(The dressing and polenta croutons can be prepared 1 day ahead up to this point. Cover the dressing and polenta croutons separately and refrigerate. Rewarm the polenta croutons on a baking sheet in a 350 degrees F oven before serving.)

To make the salad: Prepare the barbecue for high heat. Grill the lettuce until lightly charred, about 2 minutes per side. Cut the lettuce into bite-size pieces.

On a serving platter, mound the grilled chopped lettuce. Decoratively scatter the sun-dried tomatoes and pine nuts. Drizzle with enough dressing to evenly coat. Sprinkle Parmesan and scatter the warm polenta croutons over and serve immediately.

Basic Polenta:
3 cups water You really need 4 cups of water
1 teaspoon salt
1 cup yellow cornmeal
2 tablespoons unsalted butter
1 tsp chili flakes
1/2 cup parmesean cheese finely grated

Bring 3 cups of water to a boil in a heavy large saucepan. Add salt. Gradually whisk in the cornmeal and chili flakes. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 12 to 15 minutes. Turn off the heat. Add the butter and parmesean cheese, and stir until melted.

Lightly oil a half sheet pan. Transfer the hot polenta to the prepared baking dish, spreading evenly to 3/4-inch thick. Refrigerate until cold and firm, about 2 hours.

Beef Carnita Tostadas

Beef Carnita Tostadas

Carnitas actually means 'little meats' in spanish. Most commonly carnitas are shredded pork, but this recipe is shredded beef. This is very similar to my Shredded Pork Burritos but instead of using pre packaged taco seasoning, I used a wet rub on the beef before slow cooking it for 4 hours. At the end I added a combination of diced tomatoes, green chiles and several more spices to develop a succulent mixture that I served over crispy flour tacos! This would be a fantastic recipe for the crock pot and the meat can be used as a filling for burritos, taco's, or even a sandwich. Add any toppings you like!

origin - lisa lou
difficulty - easy
health meter - medium (chuck roast isn't the leanest cut of meat!)

2-3 lb beef chuck roast
wet rub
1/4 cup prepared salsa
2 tbsp chile powder
1 tbsp dried oregano
1 tbsp cumin
1 tsp salt
1 tsp onion powder
2 cloves minced garlic *optional

1 small yellow or vidalia onion chopped
1 tbsp olive oil
1 can diced tomatoes including juice
1 can chopped green chiles
2 tbsp fresh cilantro chopped
1 tbsp chile powder
1 tsp cumin
1 tsp dried coriander
1 tsp onion powder
1 tsp salt

Combine wet rub ingredients and pat all over the chuck roast. Enclose the beef in a tinfoil pouch and place in roasting pan. Cook for 4 hours in a 300 degree oven. Remove from pouch and cut away any fat or bones. Shred the beef with two forks. Saute the onion and olive oil over medium heat in the same pan until softened - about 7 minutes. Add the beef and remaining ingredients and cook over medium heat for 10 minutes. I like to serve over pan fried flour tortillas with guacamole, shredded cheese, salsa fresca, and sour cream!

Salsa Fresca

Salsa Fresca

Salsa dates back as far as the Ancient Aztecs, Mayans and Incas. It was believed that the chile peppers in the salsa actually warded off fevers and helped stimulate the digestive organs. Salsa is widely used in many different ways today from a condiment served with fish or meat to my favorite - a chunky dip served with tortilla chips. Although there are many fancier, trendier versions, my favorite has always been fresh Salsa Fresca. If you have good tomatoes (not over or under ripe) it is so simple to prepare and much tastier than the jar stuff! I happen to stumble across some yellow and orange tomatoes which added beautiful color to this salsa.

origin - lisa lou
difficulty - easy
health meter - high

4-6 plum tomatoes chopped
1/2 medium red onion finely chopped
1/2 yellow tomato chopped
1/2 orange tomato chopped
2 tbsp fresh cilantro chopped
1 clove garlic minced *optional
few shakes of chile peppers based on your preference of spice
1 small poblano chile peeled, seeded and chopped (I like to char the chile either in the oven or over a gas flame to enable me to peel the skin off)
juice of one lime
1 tbsp olive oil
salt/pepper to taste
1 -2 tsp sugar

Combine all ingredients and let refrigerate for at least 20 minutes. Drain some of the juice off and serve.

Grilled Pineapple Cinnamon Cookie Delight

Grilled Pineapple Cinnamon Cookie Delight

I have tried several grilled pineapple recipes and either ended up with watery mush or overly sweet nothing. I was determined to find something that worked as it is one of the most delicious fruit desserts I have ever eaten! I wanted to develop something that incorporated cinnamon and frozen yogurt and came up with an absolutely scrumptous concoction. Layers of fresh cinnamon sugar cookies, grilled pineapple with a warm brown sugar coating topped with vanilla frozen yogurt! It sounds complicated but really isn't. You can make the cookies up to 2 days in advance and slicing pineapple is not difficult. So if you're looking for a refreshing end of the summer treat - try my Grilled Pineapple Cinnamon Cookie Delights!

origin - lisa lou
difficulty - medium
health meter - medium (it is fruit after all....)

Cinnamon Sugar Cookies
1/4 cup sugar
2 tbsp. ground cinnamon

2 1/2 c. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 c. dark brown sugar, packed
1/2 c. white sugar
1 c. salted butter, softened
2 lg. eggs
2 tsp. pure vanilla extract

Preheat oven to 300 degrees.

In a small bowl combine sugar and cinnamon for topping. Set aside.

In a medium bowl combine flour, soda and salt. Mix well with a wire whisk and set aside.

In a large bowl blend sugars with an electric mixer set at medium speed. Add the butter and mix to form a grainy paste. Scrape sides of bowl, then add the eggs and vanilla extract. Mix at medium speed until light and fluffy.

Add the flour mixture and blend at low speed just until combined. Do not overmix. Shape dough into 1" balls and roll each ball in cinnamon-sugar topping.

Place onto ungreased cookie sheets, 2" apart. Bake for 18 to 20 minutes. Immediately transfer cookies with a spatula to a cool, flat surface. Yield: 3 dozen cookies.

Grilled Pineapple
1/2 inch slices of pineapple (one slice makes one serving)
1/2 cup brown sugar
leftover cinnamon sugar from the cookies

Pat brown sugar onto both sides of each pineapple slice and sprinkle with cinnamon sugar. Grill on medium high heat for approximately 2-3 minutes per side or until the brown sugar is bubbly and the pineapple is heated through.

Assembly
Place one slice of warm grilled pineapple on one cookie and top with one scoop of vanilla frozen yogurt (I use yogurt because it is less sweet than ice cream and the pineapple is already very sweet). Garnish with a sprinkling of cinnamon sugar and serve.

Chili Pepper Hummus

Chili Pepper Hummus

Hummus is quite possibly the worlds most perfect food! It's so high in protein and low in calories and fat. You can serve it a million different ways - but my favorite is to eat it as a dip with toasted pita chips. Hummus dates back over 7000 years ago and is Middle Eastern in origin. I have a favorite recipe that I've been making for years, but had a suggestion that I try 'flavoring' the hummus which is so popular today. So I've included my old stand by recipe with the additional, optional ingredient to make this delicious Chili Pepper Hummus! It's so simple to make and you can alter the flavors to your liking - you really should try it. Enjoy.

origin - lisa lou
difficulty - simple
health meter - high

1 15 oz can chick peas (aka garbonzo beans) with the liquid reserved. I prefer the Progresso brand, don't go for the cheapest, it really does make a difference.
juice of one lemon
3 tbsp olive oil
1 medium shallot chopped or 2 cloves of garlic chopped
1/4 cup tahini (sesame paste found at local grocery stores)
salt/pepper to taste
1-2 tsp fresh ground chili paste (can find at asian markets)

Combine all ingredients except chili paste in food processor or blender and puree until smooth. Continue adding the reserved liquid from the chick peas in small amounts (up to 1/2 cup) until desired consistancy is reached. Lastly add the chili paste and serve. I like to cut pita bread in eighths, toss with a bit of olive oil and salt and toast in a 350 degree oven for 10 minutes or until golden brown.

Lamb, Artichoke and Rosemary Stew

Lamb, Artichoke and Rosemary Stew

I know you are all thinking - stew in the summer?? I enjoy soups and stews as much as I love salads and right now, I kind of miss them! Since the heat wave has broke I thought it might be a nice change. This recipe comes from 'The Daily Soup Cookbook' which is by far the best soup book I've found. Do you remember the Seinfeld episode with the 'soup nazi'? Well this is the book of those recipes! I highly recommend this book and it even has a vegetarian section. This stew braises lamb shanks or chops for over 2 hours until the meat is falling off the bone. The artichokes add such a wonderful clean flavor keeping this stew very light. I love to serve it over egg noodles or with home made biscuits, but it would be great with anything. Crank up the air conditioning and try this one! You'll love it.

origin- The Daily Soup Cookbook *note I am giving you the recipe with my changes only
difficulty - easy but time consuming because of the cooking time
health meter - medium (lamb isn't the leanest meat)

5 tbsp olive oil
5 lamb shanks or chops
1 large vidalia onion chopped
2 celery stalks chopped
3-4 leeks rinsed well and chopped
2 garlic cloves
1 tbsp dried rosemary (I like to grind up the whole leaves instead of using powdered)
2 bay leaves
2 tsps kosher salt
4 cups strong chicken broth
1 28 oz can whole tomatoes roughly chopped with juice
2-3 tbsp tomato paste
1 cup red wine
1 can quartered artichoke hearts
1 tbsp balsamic vinegar
1/2 cup chopped scallions for garnish

Preheat oven to 325 degrees. heat 4 tablespoons of the oil in a large dutch oven over medium high heat. Add the lamb shanks and brown on all sides. Remove from pot. Add the onions, celery, leeks and garlic to the same pot including the oil and sweat for 4 minutes until tender. Add the rosemary, bay leaves, and salt. Stir to coat. Return the lamb to the pot and add chicken stock, tomatoes and tomato paste. Bring to a boil. Place covered pot in oven and braise for 2 - 2 1/2 hours. Remove from oven and remove lamb shanks. Pull the meat from the bones (discarding fat and bones) and return to the pan. I like to skim any excess oil off the top before returning the meat. Place the pot over medium heat and stir in the artichokes and balsamic vinegar. Simmer for 5 minutes. Remove the bay leaves and serve topped with chopped scallions.