Thursday, May 31, 2007

Whole Wheat Lemon-Filled Blueberry Muffins

2 cups whole wheat flour
1/4 cup ground flaxseed
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
2 egg whites
1/3 cup vegetable oil
1/2 cup honey
1 - 1 1/2 cups fresh or frozen blueberries
1 cup (approx.) lemon curd or canned lemon pie filling

Preheat oven to 350˚. Spray 18 muffin cups with nonstick cooking spray. Sift together flour, flax, baking soda, and salt. In a separate bowl, whisk together the buttermilk, egg whites, oil, and honey. Add blueberries, and fold into dry ingredients until batter is moist, yet remains slightly lumpy. Fill muffin tins 3/4 full. Top each with a heaping teaspoon of lemon curd or pie filling. Bake 30 minutes. Cool on wire racks. Makes 18.

Italian Potato Salad

2 large russet potatoes
7-9 fresh green beans
2 cloves garlic, thinly sliced
1/4 cup white vinegar
1/4 cup olive oil
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 egg

In a large pot of boiling water, cook potatoes in their jackets for 30 minutes. Add the fresh green beans the last 10 minutes. Remove vegetables from water and let cool. Cut green beans in 1-inch slices. Peel potatoes, halve lengthwise and then slice 1/8-inch thick. Combine beans, potatoes, and garlic in a medium bowl. In a mixing cup or small bowl, whisk together the vinegar, olive oil, red pepper, salt, and black pepper; pour over vegetables. Whisk egg, and add to bowl. Stir all to combine. Serve lukewarm or cold. Makes 4 servings.

Bacon-Wrapped Grilled Sausages

I guess almost everyone grills on Memorial Day. We were no exception. I decided to try something I'd read about on, a forum for rv'ers I visit often. You take a smoked sausage of your choice, make a long deep slit in it, stuff a litte onion and bell pepper in the slit, and then wrap the sausage in a slice of bacon. Cook it on the grill until the bacon is browned all over, and then eat on a crusty bun. Don used spicy brown mustard for his, and I used my German sweet-hot mustard. This is definitely something I'll try again!

Spicy Roasted Chicken with Grape Tomatoes

from Bon Appetít
12 ounces whole grape tomatoes
2 tablespoons olive oil
3 cloves, garlic pressed
¾ teaspoons dried crushed red pepper
1 teaspoon dried marjoram
2 bone-in chicken breasts (I used boneless)
Salt and freshly ground pepper

1. Heat the oven to 450 degrees. Toss the tomatoes, olive oil, garlic, crushed red pepper and marjoram in a large bowl to combine.
2. Place the chicken on a rimmed baking sheet. Pour the tomato mixture over the chicken, arranging the tomatoes in a single layer on the sheet around the chicken. Sprinkle generously with salt and pepper. Roast until the chicken is cooked through and the tomatoes are blistered, about 35 minutes.
3. Transfer the chicken to plates. Spoon the tomatoes and juices over the chicken and serve.

Stovetop Macaroni and Cheese

1 1/2 cups uncooked macaroni (I used small shells)
1 egg
4 oz. evaporated milk (don't use fresh)
1/2 tsp. dry mustard dissolved in 1/2 tsp. water
dash Tabasco sauce
1/4 tsp. pepper
2 tablespoons butter
1/2 cup shredded cheddar cheese
1 cup cubed Velveeta

Boil 2 quarts of water; add macaroni and cook until tender but still firm. Drain. In a separate bowl, mix the egg, half of the evaporated milk, the Tabasco sauce, and pepper. Return pasta to cooking pot, turn on low heat and stir in butter until melted. Stir in egg mixture and the cheddar. Cook over low heat, gradually stirring in Velveeta and milk until all is hot and creamy.

Barbecue Turkey Burgers

adapted from Cooking Light
from Cooking Light

¼ cup chopped onion
¼ cup barbecue sauce, divided
2 tablespoons dry breadcrumbs
2 teaspoons prepared mustard
¾ teaspoon chili powder
½ teaspoon garlic powder
¼ teaspoon salt
1 lb. ground turkey
Cooking spray
4 large leaf lettuce leaves
4 (¼-inch-thick) slices tomato
4 (1 1/2-ounce) hamburger buns
Combine the onion, 2 tablespoons barbecue sauce, breadcrumbs, and the next 5 ingredients (breadcrumbs through turkey) in a medium bowl. Divide turkey mixture into 4 equal portions, shaping each into a 1 1/2 inch-thick patty. Heat a grill pan coated with cooking spray over medium-high heat. Place patties in pan; cook 7 minutes on each side or until done. Place 1 lettuce leaf, 1 tomato slice, and 1 patty on the bottom half of each bun. Spread each patty with 1 1/2 teaspoons barbecue sauce. Cover with top halves of buns.

I made one minor change at the end on my burger: I used some of yesterday's chipotle mayonnaise. Don had the barbecue sauce. We both think this recipe is wonderful. I tasted some of the meat before I had it with the chipotle mayonnaise, and I think these seasonings would make for a great meat loaf.

Black-Bottom Cheesecake Cups

adapted from Cooking Light

1 ½ cups all-purpose flour
¾ cup Splenda Granular
⅓ cup unsweetened cocoa
1 tablespoon instant espresso granules
1 teaspoon baking soda
½ teaspoon salt
1 cup water
3.9-4 oz. container unsweetened applesauce
1 tablespoon white vinegar
2 teaspoons vanilla extract
1 package (8-ounce) nonfat cream cheese, softened
½ cup sifted powdered sugar
1 egg
Vegetable cooking spray
½ cup semisweet chocolate morsels
¼ cup chopped almonds

Preheat oven to 350˚. Combine first 6 ingredients in a large bowl. Combine water, prune butter, vinegar, and vanilla; stir well. Add to dry ingredients, stirring with a wire whisk until blended; set chocolate batter aside.
Beat cream cheese in a bowl at medium speed of a mixer until smooth. Add powdered sugar and egg, and beat until well-blended; set cream cheese mixture aside.

Coat 18 muffin cups with nonstick cooking spray. Divide chocolate batter evenly among cups; spoon cream cheese mixture evenly on top of chocolate batter in each cup. Sprinkle chocolate morsels and almonds over cream cheese mixture. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 5 minutes on a wire rack; remove from pans, and let cool completely on wire rack.

Sweet Cabbage Salad

adapted from Cooking Light
3 cups shredded cabbage (about 1/2 head)
½ cup shredded carrot (about 1 medium)
½ cup chopped green bell pepper (about 1 medium)
¼ cup chopped red onion
3 tablespoons Splenda granular
¼ cup white wine vinegar
1 tablespoon olive oil
½ teaspoon dry mustard
¼ teaspoon celery seeds
¼ teaspoon salt
Combine first 4 ingredients in a large bowl; toss well. Combine Splenda and remaining ingredients in a small bowl, stirring with a whisk. Pour vinegar mixture over cabbage mixture, tossing gently to combine. Cover; chill 1 hour. Serves 4

Chicken and Corn Torte

1/4 cup chopped onion
1 Tbsp. olive oil
1 15-oz. can corn, drained
1 10-oz can Old El Paso Medium red enchilada sauce
2 small boneless, skinless chicken breasts, cooked and diced
5 corn tortillas
1 cup grated cheddar cheese, divided

Preheat oven to 375˚. In a small skillet, sauté the onion in the olive oil until onion is golden. Add drained corn and stir until any liquid left over in the corn is gone. Spray a 1 1/2-quart casserole dish with nonstick cooking spray. Put a tablespoon of the enchilada sauce in the dish, and then a corn tortilla. Spread half of the onion-corn mixture and top with 1/6 of the shredded cheese. Spoon over a few tablespoons of enchilada sauce. Put another tortilla in the pan, and top that with half of the chicken, another 1/6 of the cheese, and some more sauce. Repeat layers. Top all with the 5th tortilla, the last couple tablespoons of sauce, and the last of the cheese. Cover and bake 30-35 minutes or until hot and bubbly. Serve with some sour cream and tortilla chips on the side.

Pasta Salad

8 oz. pasta, cooked and cooled (macaroni, penne, shells)
2 Tbsp. chopped onion
1/4 cup diced sweet pickle (I used 6 baby gherkins)
14 cup shredded carrot (I used 6 baby carrots)
3 hard-boiled eggs, diced
3 Tbsp. mayonnaise
3 Tbsp. Miracle Whip
salt and pepper to taste

Combine all ingredients; chill until ready to serve.

Sunday, May 13, 2007

Fruit Pudding Salad

1 (20 ounce) can pineapple chunks
1 (16 ounce) can peach slices
1 (11 ounce) can mandarin orange sections
1 large apple
1 (3 3/4 ounce) box instant vanilla pudding
1 ½ cups milk (cold)
⅓ cup frozen orange juice concentrate (thawed)
¾ cup sour cream
Drain canned fruits.
Core and chop apple.
Combine all fruit in bowl and set aside.
Beat box of pudding with cold milk and orange juice concentrate for 2 minutes.
Beat in sour cream.
Fold this mixture into fruit mixture.
Cover and chill thoroughly. It comes out slightly soupy, so use a spoon!

Grilled Pork with Apricot Sauce

1 pork tenderloin (about 12 oz.)
1 cup apricot preserves
2 T lemon juice
2 T ketchup
1 T honey
2 t soy sauce
1/8 t ground ginger

While pork is grilling, combine the remaining ingredients in a small saucepan. Cook and stir until heated through. Use about a quarter cup of the sauce to baste the pork as it nears doneness. Use the rest as a dipping sauce or drizzled over the sliced meat.

Zucchini & Noodles

8 oz. fusilli pasta
3 medium zucchini, halved lengthwise and sliced
2 T olive oil
1/2 cup chopped onion
1 c lowfat or skim milk
1/2 c grated Parmesan cheese
salt and pepper

Cook and drain pasta according to package directions. In a large skillet, saute the zucchini in olive oil until brown. Remove from pan. Add onion to skillet and cook until lightly golden. Add milk and continue to cook until reduced. Return zucchini to pan along with Parmesan, salt and pepper. Combine and heat through. Serve with additional Parmesan.

Chile-Roasted Edamame

12 oz. frozen edamame, shelled
2 teaspoon olive oil
½ teaspoon chili powder
¼ teaspoon onion salt
¼ teaspoon ground cumin
⅛ teaspoon paprika
⅛ tablespoon black pepper

Preheat oven to 375˚. Stir together the oil and spices in a small bowl. Toss the beans in the oil-spice mixture until well coated. Arrange beans in a single layer on a cookie sheet. Roast, uncovered, 12-15 minutes, stirring once, until the beans begin to brown. Refrigerate any leftovers.

This can be eaten hot or cold. Makes a great snack.

Fish with Crispy Potatoes

From Helen of Beyond Salmon

Butter for greasing the baking dish
4 medium Yukon gold potatoes
2 cloves garlic
1 1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 teaspoons olive oil
¼ cup chopped parsley
4 tilapia or other firm white fillets

Set the racks in the bottom third and middle positions of your oven. Preheat the oven to 425F. Heavily butter a large shallow baking dish (about 10 by 16 inches).
Peel potatoes and slice into very thin (1/8" thick circles) using an adjustable blade slicer. Slice the garlic paper thin.

Mix potatoes, half of sliced garlic, olive oil 1 teaspoon salt, and 1/8 teaspoon pepper, and spread evenly in the baking dish in a single overlapping layer. Bake in the bottom third of the oven for 15 minutes or until potatoes are almost tender and starting to crisp around the edges of the baking dish.

Mix the remaining half of sliced garlic, parsley, 1/2 teaspoon salt and 1/8 teaspoon pepper in a large plate. Rub into fish fillets. Place fish fillets in a single layer on top of potatoes and bake in the middle of the oven 10 minutes per inch of thickness or until the fish is opaque in the center, but still juicy.

Whole Wheat Pumpkin Pancakes

2 cups white whole wheat pastry flour
2 Tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
2 eggs
2 cups buttermilk or sour milk
¼ cup vegetable oil
1 15 oz. can pumpkin puree

In a large bowl combine flour, baking powder, salt, cinnamon and ginger. In a medium size bowl combine eggs, buttermilk, olive oil and pumpkin puree. Mix well. Add wet ingredients to dry ingredients and combine well. Cook pancakes on a hot griddle.

Turkey Vegetable Barley Soup

¾ cup chopped onion
¾ cup chopped celery
¾ cup chopped bell pepper
1 clove garlic, minced
¾ pound ground turkey
3 cups water
1 ½ teaspoon beef bouillon granules
2 cups frozen mixed vegetables
⅓ cup regular barley
½ teaspoon salt
¼ teaspoon pepper
1 large bay leaf
1 14.5 oz. diced tomatoes, with their juice
1 (8 ounce) can tomato sauce
In Dutch oven or soup pot, saute onion, bell pepper, celery and garlic with the ground turkey until it loses its red color, breaking it up as it cooks.
Add all other ingredients.
Simmer for 1 1/4 to 1 1/2 hours.

Spicy Honey-Brushed Chicken Thighs

from Cooking Light

2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 boneless, skinless chicken thighs
cooking spray
6 tablespoons honey
2 teaspoons cider vinegar

Preheat broiler. Combine first 6 ingredient in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side. (I cautiously did it for 6 each side). Combine honey and vinegar in a small bowl. Remove chicken from oven; brush honey mixture on chicken. Broil 1 minute. Remove chicken from oven again, turn over, and brush with remaining honey mixture. Broil another couple of minutes or until chicken is done.

Baked Four-Cheese Pasta

4 slices bacon, chopped fine
1 small onion, chopped fine
2 cloves, garlic minced
2 cups low-sodium chicken broth
1 cup heavy cream
½ lb penne or ziti
½ teaspoon salt
½ cup grated Parmesan cheese
1 cup frozen peas
1 cup shredded Italian cheese blend

Adjust oven rack to upper-middle position and heat to 450˚. Cook bacon, onion and garlic in large non-stick skillet over med-high heat until onion is softened, about 5 minutes. Add broth, cream, pasta and salt; cover and bring to boil. Once boiling, reduce heat to medium-low and simmer, stirring frequently until pasta is tender, about 15 minutes.

Remove from heat, stir in Parmesan cheese and peas; season with salt and pepper. Transfer to 2-quart casserole dish and sprinkle with shredded cheese. Bake until cheese is melted and spotty brown, about 5 minutes. Serves 4.

Caramelized Butternut Squash

1 medium butternut squash
3 tablespoons unsalted butter, melted and cooled
2 tablespoons light brown sugar, packed (I used 1 tablespoon Splenda Brown Sugar Blend)
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1. Preheat the oven to 400°F.
2. Cut off the ends of butternut squash and discard.
3. Peel the squash and cut in half lengthwise.
4. Using a spoon, remove the seeds.
5. Cut the squash into 1 1/4" to 1 1/2" cubes (large and uniform is best), and place them on a baking sheet.
6. Add the melted butter, brown sugar, salt and pepper.
7. With clean hands, toss all of the ingredients together and spread out in a single layer on the baking sheet.
8. Roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize.
9. Turn the squash while roasting a few times with a spatula to be sure it browns evenly.
10. Adjust seasonings if needed.
11. Serve hot.

Hunter's Chicken

2 tablespoon butter
2 tablespoon oil
6 boneless chicken breasts
1 cup sliced onion
2 cup sliced mushrooms
1 clove garlic, minced
3 tablespoon flour
½ teaspoon salt
⅛ teaspoon pepper
1 cup dry white wine
1 cup chicken broth
1/2 teaspoon Kitchen Bouquet browning liquid (optional)
1 cup diced tomatoes
¼ cup chopped parsley

In a large skillet heat together butter and oil. Cook chicken over medium heat until browned. Remove to a 12x7x2" baking dish; keep warm. In same skillet, combine onion, mushrooms, and garlic. Cook and stir until onion is tender. Stir in flour, salt, and pepper, mix well. Add wine, broth, Chicken Bouquet, and tomatoes, mix well. Cook and stir over medium-high heat until mixture is thickened and bubbly. Cook and stir 1 minute more. Pour over chicken. Bake, uncovered, at 350˚ for 30 minutes or until chicken is tender. Sprinkle with parsley. Serve over hot cooked rice or orzo.

Mom's Cherry Cobbler

Low Sugar Version

1/4 cup butter, melted
1 cup flour
1/2 cup Splenda granular
1/2 cup sugar
1 teaspoon salt
2 teaspoons baking powder
2/3 cup milk
1 15-oz can tart pie cherries, undrained
1/2 cup Splenda granular

Preheat oven to 350˚. Pour butter into 9" or 10" square baking dish. Mix together the flour, Splenda granular, sugar, salt, and baking powder. Add milk, and stir to mix. Pour over butter. DO NOT STIR. In a small bowl, combine the undrained cherries and Splenda, and pour over batter. DO NOT STIR. Bake 35 minutes.

Chili Colorado

1 pound sirloin, cut in 1/2" pieces
1/4 teaspoon salt
1 Tbsp. vegetable oil
2 Tbsp. flour
1 Tbsp. chile powder
1/2 to 1 teaspoon chipotle chile powder (this adds "heat")
1 cup burgundy (I keep a jug of Gallo just for recipes like this)
1 cup water
1 teaspoon beef bouillon granules or one beef bouillon cube

Toss beef with salt and oil in a large skillet. Cover, and turn heat on very low. Simmer, about 20 minutes - juices will come out and then will cook out - once meat begins to sizzle it's time to start the next step. Sprinkle meat with flour and chile powders, then add burgundy, water, and bouillon. Raise heat to medium high, and cook, stirring, until mixture begins to thicken.

Cream of Carrot Soup

2 tablespoons butter
2 stalks celery, sliced
6 green onions (with tops), sliced
1 pound carrots, peeled and thinly sliced
2 cups rich chicken broth
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1/2 cup heavy cream

Melt butter in a heavy saucepan. Add vegetables and stir to coat. Add broth and bring to a boil. Reduce heat, cover, and simmer 30 minutes. Then, either remove to a blender or use a beverage blender to puree the mixture. Add salt, pepper, and cream and heat. DO NOT BOIL. 3 servings.

Scalloped Cabbage

Scalloped Cabbage
posted on recipezaar by CindiJ

1 head cabbage (about 10" diameter)
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 ½ cups half-and-half
½ lb Velveeta cheese, cubed (yes, Velveeta!)
salt & pepper

Cut cabbage up into bite size pieces. Par-boil approximately 3-5 minutes, drain well. Place cabbage in greased 9x13 casserole. Set aside. Melt butter in large saucepan. Stir in flour, salt and pepper and allow to cook 2-3 minutes over medium heat while stirring constantly. Stir in half-and-half. Continue to cook over medium-low heat, stirring constantly, until sauce thickens. Cut up Velveeta cheese, add to sauce, and stir to melt. Pour cheese sauce over cabbage and bake covered with foil in 350º oven approximately 35 minutes till bubbly and cabbage is tender.