Cinnamon Chicken

6 chicken thighs (I used boneless thighs)
1/4 t cinnamon
dash ground cloves
1 1/2 T oil
1 clove garlic, crushed
1 med. onion, chopped
3/4 c orange juice
2 T raisins
1 T drained capers
1/2 c slivered almonds

Sprinkle chicken with salt and pepper, then with cinnamon and cloves. Heat oil in a large skillet; cook chicken slowly. Add garlic and onion to chicken and continue cooking until chicken is a good golden brown all over. Add orange juice, raisins, and capers; cover. Cook over medium heat until chicken is tender, about 15 minutes. Sprinkle with almonds.

Pine Nut-Crusted Fish with Orange-Balsamic Sauce

adapted from Sweetnicks






1/4 c freshly grated Parmigianno-Reggiano cheese
1/3 c pine nuts, toasted and very finely chopped
1 t dried Italian seasoning
1/4 t salt
1/3 c flour
1 large egg, beaten
1/4 c mik
4 fish fillets (I used barracuda)
1/4 c balsamic vinegar
1/4 c orange juice
1 t honey
1 clove garlic, minced
1/4 t crushed red pepper flakes
1 T olive oil
2 T butter

Combine the cheese, pine nts, Italian seasoning, and salt in a shallow bowl. Put the flour in a secon bowl, and then combine the egg and milk in a third bowl. Dip both sides of the fish in the flour, sahking off the excess. Dip the fish in the egg-milk mixture, then dredge in the cheese-pine nut mixture. Combine balsamic vinegar, orange juice, honey, garlic, and red pepper flakes in a small bowl; set aside. Heat the olive oil and butter in a large skillet over medium-high heat. Sauté the fish in the skillet until browned on both sides and fish flakes easily with a fork. Remove to a plate and keep warm. Wipe out the skillet with a paper towel. Add vinegar-orange juice mixture to hot skillet; cook about 1 minute. Serve sauce over fish.

Taco Salad Texas Style

3/4 to 1 pound lean ground beef
1/2 head iceberg lettuce, cut in bite-sized pieces or shredded coarsely
1-2 tomatoes, diced
1 15-oz. kidney beans, rinsed and drained
1/2 to 3/4 cup shredded cheddar cheese
3 cups tortilla chips, slightly crushed (not fine)
1 cup Kraft Catalina dressing

Crumble and brown the ground beef; let cool slightly. Combine with remaining ingredients. Serves 4.

Additional add-ins: diced canned/jarred jalapeños, sliced or chopped black olives
diced avocado

Asiago, Potato, and Bacon Gratin

from Cooking Light

1 1/2 lbs. Yukon gold potatoes,cut into 1/4" slices
1 t salt, divided
2 T shallots
1/4 c flour
2 c low-fat milk, divided
3/4 c grated Asiago cheese
1/4 c chopped fresh chives
1/4 t ground black pepper
4 bacon slices, cooked and crumbled
1/4 c grated Parmesan cheese

Preheat oven to 350°. Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 5 minutes or until potatoes are almost tender. Drain. Sprinkle potatoes evenly with 1/4 teaspoon salt; set aside and keep warm. Heat a medium saucepan coated with cooking spray over medium heat. Add shallots; cook 2 minutes or until tender, stirring frequently. Sprinkle flour over shallots. Gradually add 1/2 cup milk, stirring with a whisk until well blended. Gradually add remaining 1 1/2 cups milk, stirring with a whisk. Cook over medium heat 9 minutes or until thick, stirring frequently. Remove from heat; stir in 3/4 teaspoon salt, Asiago, chives, pepper, and bacon.
Arrange half of potato slices in an 8-inch square baking dish coated with cooking spray. Pour half of cheese sauce over potato slices. Top with remaining potato slices and cheese sauce; sprinkle with Parmesan. Bake at 350° for 35 minutes or until cheese is bubbly and lightly browned.

Grilled Fish with Jalapeno-Lime Butter

adapted from Cooking Light

1/4 c vegetable oil
1/2 c orange juice
3 T lime juice
1 T tequila
1 T grated lime zest
1 T minced jalapeño pepper
1 clove garlic, minced
4 5-oz. fish fillets
1/4 c butter, softened
14 t garlic salt
2 t minced fresh jalapeño
2 t grated lime zest

In a bowl, stir together vegetable oil, orange juice, 3 tablespoons lime juice, tequila, 1 tablespoon lime zest, 1 tablespoon jalapeño pepper, and garlic. Reserve a small amount to use as a basting sauce, and pour the remainder into a shallow baking dish. Place the fish in the dish, and turn to coat. Cover, and refrigerate for 2 to 4 hours, turning frequently. In a small bowl, mix together softened butter, garlic salt, 1 tablespoon lime juice, 2 teaspoons jalapeño pepper, and 2 teaspoons lime zest. Cover, and refrigerate.

Preheat grill for medium heat. Lightly oil grill grate, and place fish on the grill. Cook fish for 5 to 8 minutes per side, or until the fish can be easily flaked with a fork. Baste occasionally with reserved sauce. Transfer to a serving dish, top with jalapeño butter, and serve.

Coconut Cream Pie

from Susan White, of Knox City, Texas

3/4 c sugar
3 T cornstarch
1/4 t salt
2 c milk
3 eggs, separated
2 T butter
1 t vanilla
1 1/3 c shredded sweetened coconut
1 9-inch pie crust, baked and cooled



In saucepan combine sugar, flour, and salt. Mix well. Gradually stir in milk. Cook, stirring often, over medium heat until bubbly. Cook and stir for another 2 minutes. Remove from heat. Separate eggs, putting yolks in a small bowl and the whites in a small mixing bowl. Take small amount of this mixture and stir into bowl with egg yolks; mix well. Immediately return to hot mixture, cook 2 minutes, stirring constantly. Remove from heat. (If mixture is too lumpy or egg yolks have separated, beat with rotary or electric mixer.) Add butter and vanilla, then coconut. Pour into cooled pie crust. Spread meringue on top. Cook at 350˚ for 12 to 15 minutes. Cool. Can sprinkle a little coconut on top of meringue before cooking.

Grilled Ham, Swiss, and Apple Pitas

3 rounds whole-wheat pita bread, cut in half
6 slices Swiss cheese
3 large slices Black Forest ham, cut in half
1 apple, cored and thinly sliced
butter-flavored nonstick cooking spray

Fill each pita half pocket with one slice of Swiss cheese, half a slice of ham, and several apple slices. Spray each side with nonstick cooking spray and grill until lightly browned on each side and cheese begins to melt. Makes 6.

Whole Wheat Pfannenkuchen

this recipe makes about 20 crepes, so you might want to cut it in half

4 eggs
1/4 t salt
2 T Splenda granular
1 c whole wheat flour (I used Stone-Buhr, a brand found in the western US)
2 1/2 c white whole wheat flour (I used King Arthur)
1 t vanilla
4 1/4 c milk

Beat eggs well. Add salt, Splenda, and vinegar. Add flour and half of the milk, stirring until smooth. Gradually stir in the rest of the milk to make a creamy batter. Heat a large nonstick skillet until drops of water dance on it. Spray with butter-flavored nonstick cooking spray. Add about 1/3 cup of the batter. With a quick rotary motion, tip skillet to spread batter thinly. Brown only lightly on each side. To serve, roll up with your choice of jams.

Spinach-Apple Salad

3 T vegetable oil
3 T raspberry or red wine vinegar
2 T honey
dash salt & pepper
about 3 cups fresh spinach (about half of a bag)
1 crisp apple (Fuji, Gala, etc.), unpeeled, cored, and sliced
2 T sliced almonds, toasted

Combine first 5 ingredients in a jar; cover tightly, and shake vigorously. Chill thoroughly. Remove stems from spinach; wash leaves thoroughly, and pat dry. Tear into bite-sized pieces. Toss spinach in enough dressing to coat, reserving remaining dressing. Place spinach on serving platter. Core and slice apples. Toss in reserved dressing, and arrange on spinach. Sprinkle with almonds. Makes 3-4 servings.

Lemon Couscous Chicken Salad

1 1/4 c water
1 T extra-virgin olive oil
2 c edamame, thawed
1 pkg. Near East Roasted Garlic & Olive Oil Couscous
1 1/2 c chopped cooked chicken (2 small half-breasts)
juice of 1 lemon (2 T)
1/2 t lemon peel
1 T dried parsley

In a large skillet, bring the water, oil, edamame, and contents of the spice pack from the couscous mix to a boil. Stir in the couscous, chicken, lemon juice, and lemon peel. Remove from heat, cover and let stand for 5 minutes. Add parsley and fluff lightly with a fork. Chill well and serve cold. 4 servings

Cinnamon Bread

from Joe of Culinary in the Country



3 cups all purpose flour
1/2 cup sugar
2 teaspoons instant yeast
1 teaspoon cinnamon
1 teaspoon salt
1 cup warm milk
1/4 cup butter, melted
1 egg
1 teaspoon baking powder
1 cup cinnamon chips
2 tablespoons sugar
1 heaping teaspoon cinnamon, can use more or less to taste

In a large bowl, whisk together the flour, 1/2 cup sugar, yeast, 1 teaspoon cinnamon and salt. In a separate bowl, mix together the milk, butter and egg. Combine the wet and dry ingredients, beating until smooth. Cover and let the batter rest at room temperature for 1 hour, then stir in the baking powder and cinnamon chips with a wooden spoon.
Preheat oven to 350˚. Scoop the batter into a greased 8 1/2 x 4 1/2-inch loaf pan. In a small bowl, mix the rest of the cinnamon and sugar. Sprinkle the top of the batter with cinnamon sugar. Bake the bread for 35 to 45 minutes, until a cake tester inserted into the center comes out clean. Remove the bread from the oven, let it rest in the pan for 5 minutes, then tranfer it from the pan to a rack to cool completely. This bread slices better when you wait for it to cool down some.

Jalapeno Bagels

2 jalapeño bagels, sliced in half horizontally
2 T cream cheese, divided
1 tomato, halved and sliced
1/4 c shredded cheddar or jack cheese, divided
canned jalapeño slices to taste (don’t use fresh–they’re too hot!)

Spread bagel halves with cream cheese. Top with tomato slices, cheese, and then jalapeño slices. Bake at 350˚ 10 minutes or until cheese is melted. Serves 2.

Mocha Ice Cream

low sugar



3 c half-and-half, divided
1/4 c granulated sugar
1/2 c Splenda granular
1 T powdered cocoa
2 T espresso powder
1 t vanilla

In a medium bowl, whisk together 1 cup of the half-and-half with the sugar, Splenda, cocoa, and espresso until sugars and powders are dissolved. Add vanilla and the remaining half-and-half. Turn ice cream machine on and pour into freezer container. Freeze 25-30 minutes and transfer to a freezer-safe container. Put in freezer for another couple of hours to ripen.

Tomatensalat (German Tomato Salad)

3 T olive oil
2 t “brown and spicy” mustard
2 T cider or red wine vinegar
salt and pepper to taste
3 medium tomatoes, halved and sliced (this is also good with halved cherry tomatoes)

In a medium bowl, whisk together the olive oil, mustard, vinegar, salt and pepper. Add tomatoes and stir to mix. Refrigerate at least 30 minutes. Serves 2

Shannon's Chocolate Cheesecake

2 (8oz) pkgs. cream cheese, softened
1/4 c sugar
1/4 c Splenda
1/2 t vanilla
2 t espresso powder, dissoved in 1 T hot water
2 eggs
4 squares Baker's Semi-Sweet Chocolate, melted and slightly cooled
1 Keebler or Nabisco Chocolate Ready Crust

Mix cream cheese, sugar, Splenda, vanilla, and espresso at medium speed with electric mixer until well blended.  Add eggs; mix until blended.  Blend in melted chocolate. Pour into crust. Bake at 325˚ for 45 minutes or until center is almost set.  Cool in fridge at least 3 hours.

Bohemian Coffee Cake

Gladys Ellis, Lubbock, Texas

2 1/2 c all-purpose flour (I used 1 c whole wheat and 1 1/2 c all-purpose)
1 t cinnamon
1 t nutmeg
1/8 t salt
1 t baking powder
1 c buttermilk
1 t baking soda
2 eggs
1 c granulated sugar (I used 1/2 c sugar ad 1/2 c Splenda)
1 c packed brown sugar (I used 1/2 c Splenda brown sugar blend)
1 c oil (I used 1/2 c oil and 1/2 c unsweetened applesauce)
1 t vanilla
1 c chopped pecans
2/3 c sweetened shredded coconut

Preheat oven to 350˚. Mix flour, cinnamon, nutmeg, salt, and baking powder; set aside. Mix buttermilk and soda; set aside. Beat together eggs, sugars, oil, and vanilla until creamy. Alternately add flour mixture and buttermilk to egg mixture until batter is well blended. Shake pecans with a little flour in a bag to coat. Add pecans and coconut to batter. Bake in greased Bundt pan for 45-50 minutes, till toothpick inserted in center comes out clean. Cool 10 minutes in pan; remove from pan to cake rack. Store covered.

Baked Onion Rings

2 large sweet onions
2 eggs
1 1/2 c crushed cornflakes
2 t sugar
1 t paprika
1/4 t garlic salt
1/4 t seasoned salt

Cut onions into 1/2-inch slices; separate into rings. In a shallow dish, whisk eggs. In another shallow dish, combine the remaining ingredients. Dip onion rings into eggs, then coat with cornflake mixture. Arrange rings in a single layer on greased baking sheets. Bake at 375˚ for 20-25 minutes or until tender.

Spicy Peanut-Encrusted Catfish

from Christine Cooks



3 catfish fillets (I used barracuda)
1 c dry-roasted, salt-free peanuts, chopped fine
2 T blackening spice (see below)
2 T olive oil or peanut oil
1/2 c Eggbeaters or other egg substitute, or 2 eggs, lightly beaten

Pre-heat oven to 400 degrees and have a baking sheet ready. Blot fillets with paper towels until thoroughly dry. Set aside.With a chef's knife, chop the peanuts until they're in very fine pieces. You could use a small food processor but I like to chop such a small amount with my knife, avoiding the possibility of turning them into peanut butter. Combine the chopped peanuts and the blackening spice and place on a flat plate. Pour the eggs or egg substitute into a wide bowl. Heat a cast iron skillet to medium and add the oil. The oil should just shimmer in the pan, not smoke, or you could burn the peanuts (hmmm, how do I know that...?). Dip a fillet into the eggs to coat then into the peanut mixture, coating both sides and pressing lightly to make the peanut pieces adhere. Repeat with the remaining fillets. Place in the hot skillet and, keeping them from crowding each other, saute for about 5 minutes on one side then flip and saute the other side for another 5 minutes. Remove fillets to a baking sheet and place in a 400 degree oven to finish - about 5 minutes more.

Blackening Spice
from Christine Cooks

5 T kosher salt
5 T paprika (I used sweet)
1 T dried thyme
1 T freshly ground black pepper
1 T garlic powder
1/2 t cayenne
1/2 t ground white pepper
Mix it all up and store in an airtight container.

Chicken Fried Rice

2 eggs, well beaten
1 c frozen mixed vegetables
1 T Yoshida’s gourmet sauce, optional
1 T canola oil
1 c chopped cooked chicken
3 c cooked white or brown rice
3 green onions, thinly sliced (including green part)
1 c coarsely shredded cabbage
2 T low-sodium soy sauce

Heat a large nonstick skillet sprayed with cooking spray over medium-high heat. Add eggs, tilt pan in a circular motion to coat bottom. Cook egg 1 minute; flip to other side and remove from heat. Once egg “pancake” has cooled, cut in small strips. Cook vegetables in a half cup of water for about 5 minutes; drain. In skillet, heat the gourmet sauce and oil; add chicken and sauté lightly until chicken is coated. Add rice, cabbage, and vegetables, and stir to blend. Add egg strips and green onions, and continue to cook over medium heat until all ingredients are hot. Add soy sauce; heat through. 4 Servings

Asian Citrus Grilled Chicken

1/4 c orange juice
1/4 c pineapple juice
1/4 c fresh lemon juice
1/4 c fresh lime juice
2 T ginger, peeled and chopped
2 garlic cloves, crushed
2 T light brown sugar
1/2 c peanut oil
2 T rice vinegar
1/2 t red pepper flakes
1-2 lbs. boneless chicken thighs or breasts

Whisk all ingredients except chicken in a medium bowl until well blended. Pour into a large zip-top plastic bag; add chicken. Marinate several hours in refrigerator. Drain marinade and grill chicken till done.

Easy Baked Corn

From Calf Fries to Caviar by Janel Franklin and Sue Vaughn



1 15-oz. can cream-style corn
1 T cornstarch
1 egg, beaten
1 T sugar
1/4 c milk
salt and pepper to taste
1 T butter, cut in small chunks

Preheat oven to 350˚. Empty corn into small greased baking dish. Combine cornstarch, egg, sugar, milk, salt and pepper in the empty corn can (why mess up a clean bowl?). Add to corn and stir to mix. Top with butter chunks. Bake until thick and slightly brown about 25-30 minutes. 4 Servings.

Hot Ham & Swiss Sandwiches

1/4 c mayonnaise
1 T poppy seeds
2 T horseradish
2 T onion, grated
1 1/2 c thinly sliced or finely diced ham
8 slices Swiss cheese
4 large rye or whole grain hamburger buns

Mix the mayonnaise, poppy seeds, horseradish and onion together. Place a slice of cheese on a bun, top with ham mixture, and place another slice of cheese on top. Wrap in foil. Heat 30 minutes at 350˚.

Mom's Tuna Salad

2 hard-boiled eggs, diced
3 large sweet pickles, diced
1 7-oz. pouch albacore tuna (or two 4-oz. cans albacore tuna packed in water)
1/4 c Mirace Whip, or to taste

Mix all ingredients in a small bowl.

Mom's Deviled Eggs

3 hard-boiled eggs, peeled and halved lengthwise
2 T Miracle Whip, or to taste
paprika

Remove cooked yolks from egg halves and place in a small bowl. Add Miracle Whip and stir well with a fork to make a soft, creamy mixture. Fill yolk cavities in egg halves, mounding tops. Sprinkle lightly with paprika.

Blueberry Breakfast Bars

From Farmgirl Fare
Makes 12 to 16 large bars



Bottom Layer
2 cups old-fashioned oats
3/4 cup all-purpose flour
3/4 cup (packed) light brown sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
10 Tablespoons (1 stick + 2 T) butter, melted
1 teaspoon pure vanilla extract

Top Layer
1 cup all-purpose flour
1/2 cup (packed) light brown sugar
1/2 cup (1 stick/four ounces) butter or natural vegetable oil sticks (I use Earth Balance)

Middle Layer
3-1/2 cups fresh or frozen blueberries (I used 2 cups each blueberries and cranberries)
1 teaspoon pure almond extract
3/4 cup granulated sugar
3 Tablespoons all-purpose flour
1/2 teaspoon nutmeg (1/4 tsp. if freshly ground)

For the Bottom Layer:
Heat the oven to 425 degrees F. Grease a 9" x 13" pan. In a large bowl, combine the oats, flour, brown sugar, baking soda, and salt. Stir in the melted butter and vanilla until thoroughly combined. Press this mixture evenly into the bottom of the pan with your fingers. (I also use the bottom of a stainless steel measuring cup to help make the crust flat and even.)

For the Top Layer:
Place the flour, brown sugar, and butter or vegetable oil sticks in a small bowl and use a fork, pastry blender, or your fingers to combine until the mixture resembles large crumbs (some pea-sized clumps are okay). Set aside.

For the Middle Layer:
Place the blueberries in the bowl you mixed the Bottom Layer in and toss them with the almond extract. Pour them evenly over the Bottom Layer in the pan. Combine the sugar and flour and sprinkle it evenly over the blueberries. (Even when wet or frozen, the sugar/flour mixture wouldn't stick to my big fat blueberries when I tried tossing it with them. If yours will, just toss the sugar/flour mixture with the blueberries and then pour the whole mixture over the Bottom Layer in the pan.)

Sprinkle the Top Layer evenly over the blueberry mixture. Bake at 425 degrees F for 15 minutes, then lower the oven temperature to 350 degrees F and bake for another 20 to 25 minutes, until the top is golden, and the edges are starting to brown. Let cool in pan on a wire rack. Store in a cool place or refrigerate. Bars may also be frozen.

Fresh Peach Ice Cream

3 large, ripe peaches, peeled and finely diced
1/3 c sugar (I used half sugar and half Splenda)
3 T lemon juice
1 c whole milk, well chilled
3/4 c granulated sugar (I used 1/2 c Splenda and 1/4 c sugar)
2 c fat-free half-and-half, well chilled
2 t pure vanilla extract

Combine peaches with sugar and lemon juice and let macerate for 2 hours. Place mixture in a colander, and drain over a large bowl, stirring to mash peaches coarsely. Set peaches aside. Add milk, sugar, half-and-half and vanilla to accumulated peach juices, and stir with a whisk until sugar is dissolved. Turn ice cream machine on, pour mixture into freezer bowl, and let mix about 20 minutes. Add reserved peaches through ingredients spout and let mix another 5 minutes. Transfer ice cream to a freezer-safe container and place in freezer 2 hours before serving.

Triple Chocolate Ice Cream

1 1/3 c sugar (I used Splenda)
1/3 c unsweetened cocoa
2 1/2 c 2% milk, divided
3 large egg yolks
1/2 c half-and-half (I used fat-free)
2 1/2 oz. bittersweet chocolate, chopped coarsely
3 t espresso powder dissolved in 2 T hot water
1/3 c semi-sweet chocolate chips, finely crushed

Combine sugar and cocoa in a medium, heavy saucepan over medium-low heat. Stir in 1/2 c milk and egg yolks. Stir in remaining 2 cups milk. Cook 12 minutes or until a thermometer registers 160˚, stirring constantly. Remove from heat.
Place half and half in a microwave-safe dish, microwave at HIGH 1 1/2 minutes or until half-and-half boils. Add chocolate to half-and-half; stir until smooth. Stir in espresso mixture. Add half-and-half mixture to pan; stir until smooth. Place pan in an ice-filled bowl. Cool completely, stirring occasionally. Freeze according to manufacturer's directions. Freeze in freezer additional 1 hour before serving.

This ice cream hardened considerably once it was in the freezer, and I think it was because of the Splenda. But the rich chocolate flavor really hid the Splenda flavor, making this a pretty good low-sugar dessert.

Burnt Sugar Ice Cream

1 1/8 c granulated sugar
1 1/2 c whole milk
3 c heavy cream
1 1/2 T pure vanilla extract

Caramelize sugar by browning it slowly in heavy skillet. Add 1/2 c hot water slowly, stirring until clear. Cool. Stick spoon with the rest of the hardened sugar in it in a cup filled with some of the milk. Let stand about a half hour or so, until hardened sugar has dissolved into the milk. In a medium bowl, combine milk and caramelized sugar/water mixture. Stir in the heavy cream and vanilla. Turn ice cream machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20-25 minutes. The ice cream will have a soft, creamy texture. Transfer to an airtight container and place in freezer for 2 hours before serving.

Burnt Sugar Cake

A Morlan/Floyd Family Recipe

3/4 c sugar
1/2 hot water
1 1/2 c sugar
1/2 c shortening
3 eggs
2 1/2 c flour
3 t baking powder
1/8 t salt
1 t vanilla
1 c milk

Caramelize 3/4 sugar by browning it slowly in heavy skillet. Add hot water slowly, stirring until clear. Cool.
Cream 1 1/2 c sugar and shortening. Add eggs. Sift together flour, baking powder, and salt. Add to sugar mixture alternately with vanilla and milk. Add caramelized sugar mixture. Bake in greased layer pans at 350˚ till tests done.

Burnt Sugar Frosting: Caramelize 3/4 c sugar; add 1/2 c hot water. Add 1 stick butter, 3/4 c milk, 1 t vanilla, and 2 c sugar. Cook over medium heat until sotf ball stage. Remove from heat. Beat until dull; quickly frost cake.

Beef Patties en Croute

1 pound lean ground beef
1/2 t salt
1 4-ounce can sliced mushrooms, drained
1/4 lb. liverwurst, cut into 5 slices
2 1/2 t prepared mustard
1 10-count package refrigerated biscuits

Shape ground beef into five 1-inch thick round patties; sprinkle with salt. In 10-inch skillet over high heat, cook patties 5 minutes or until browned on both sides, turning once. Drain on paper towels. Preheat oven to 450F. On lightly floured surface with floured rolling pin, roll one piece of biscuit dough into a 4-inch round. Place a liverwurst slice on center of dough round; top with a beef patty, 1/2 t mustard, and some mushrooms. Then roll another piece of biscuit dough into a 5-inch round; arrange on top of beef patty; press edges together to seal. If you like, cut a small piece of dough from edge of round to make a pretty design to use as a decoration. Repeat to make 5 in all. Place on cookie sheet. Bake 10 minutes or until crust is golden. 5 servings

Catesa's Nut Butter

From Catesa of Look Hunny, I Cooked


I used a 6 ounce can of Blue Diamond roasted salted almonds, an 8 ounce can of Fisher honey roasted peanuts, a teaspoon of sesame oil and about a teaspoon of vegetable oil (I didn’t have peanut oil). Since the nuts were already salted and honey roasted, I didn’t need salt or sugar. I blended them in the food processor until I had a creamy mixture that looked just like Catesa’s.

Pear & Blue Cheese Pizza w/Caramellized Onions

(Original recipe from Catherine of Albion Cooks

this is an uncooked pizza, taken before I added the walnuts and put it into a Foodsaver bag

2 small onions, thinly sliced
1 c water
1 T olive oil
1 t sugar
4 8-inch Boboli pizza crusts
4 t olive oil
2 c shredded mozarella cheese
1 pear, thinly sliced and sprinkled with 2 t lemon juice
1 4-ounce package Treasure Cove blue cheese, crumbled
1/2 c coarsely chopped walnuts

First, steam the onions in the water in a skillet, covered, for about 10 minutes over medium-low heat, or until water has evaporated. Add olive oil and sugar, and continue to sauté until onions are lightly browned. Remove from heat. Brush each pizza crust with a teaspoon of olive oil. Top each with 1/2 cup mozarella, one-fourth of the pear slices, one-fourth of the blue cheese, and one-fourth of the chopped almonds. Bake at 450˚ about 10 minutes.

After the pizzas were all assembled, I vacuum-packed each one with my Foodsaver, and put them in the freezer. Once work starts, I can just take one out, put it in the refrigerator at the office to thaw, and then cook it for lunch!

Apple Butter

5 pounds cooking apples, peeled and thinly sliced or chopped
1 c apple juice
1 c brown sugar (I bet I could substitute Splenda Brown Sugar Blend here, but I didn’t)
1 t cinnamon
1/2 t nutmeg

Place all ingredients in a large pot stockpot. Cook over medium-low heat about an hour, adding more apple juice if necessary to keep mixture from drying out. Once apple soften and get mushy, mash with a potato masher.
Continue cooking over low heat, stirring occasionally, another half hour or so. Don’t add any more liquid - mixture should darken and thicken. It will have the consistency of applesauce, not store-bought apple butter. Pour mixture into hot, sterilized jars, filling to 1/4 inch from top; wipe jar rims. Cover immediately with metal lids, and screw on bands. Process jars in boiling water bath 5 minutes. Cool on wire racks. Makes about 3 pints.

Lime Jelly

6 - 8 medium limes
1 3/4 c water
4 c sugar
Green liquid food coloring
1 3-oz. package liquid fruit pectin

Grate rind from enough limes to measure 2 tablespoons; set aside. Squeeze juice from limes to measure 3/4 cup; pour lime juice through a wire mesh strainer, discarding seeds and pulp. Combine rind, juice, and water in a 4-quart saucepan. Stir in sugar. Bring mixture to a full rolling boil over high heat, stirring constantly. Add 1 or 2 drops of food coloring, if desired. Quickly stir in fruit pectin. Return mixture to a full rolling boil, and boil, stirring constantly, for 1 minute. Remove from heat; skim off foam with a metal spoon. Quickly pour jelly into hot, sterilized jars, filling to 1/4 inch from top; wipe jar rims. Cover immediately with metal lids, and screw on bands. Process jars in boiling water bath 5 minutes. Cool on wire racks. Makes 5 half pints. (Try serving this over a block of cream cheese with crackers as an appetizer; or use as a spread on toast or pound cake. )

Gene's Sausage and Peppers

8-10 cloves garlic
3-4 T olive oil
2 med. onion
8 -10 green peppers
4 14.5 oz. cans diced tomatoes
1 bunch fresh parsely, chopped, or 1/2 c dried parsley
1 1/2 t salt
1 t ground black pepper
1 T Italian seasoning
6-8 sweet Italian sausages (I’ve never tried the hot ones - they might be good, too)

Slice garlic, saute lightly in oil. Add sliced onion, saute lightly. Add cut peppers, cover and steam about 10 minutes. Add cut tomatoes and coarsely chopped parsley. Season to taste. Cook slowly 3/4 to 1 hour. While the peppers are cooking, cook the Italian sausage in a skillet, then slice into 1/4” slices. Add to peppers and serve in bowls with garlic toast. Serves 4-6

Oatmeal Date Bars

1 c chopped dates
1/2 c water
1/4 c Splenda granular
1 1/2 c quick-cooking oats
1 c whole wheat flour
1/2 c packed Splenda Brown Sugar Blend
1/2 t baking soda
1/4 t salt
1/3 c butter, melted
1 egg white

In a small saucepan, combine the dates, water and Splenda granular. Cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, for 5 minutes for until mixture is smooth and thickened, stirring constantly.
In a large bowl, combine the oats, flour, Splenda Brown Sugar Blend, baking soda and salt. Stir in the butter and egg white until blended. Pat half of the mixture into an 8-in. square pan coated with nonstick cooking spray. Carefully spread with date mixture. Gently pat remaining oat mixture over date mixture. Bake at 350˚ for 20-25 minutes or until lightly browned. Cool on wire rack. Cut into bars.

Creamed Turnips

from Alanna of A Veggie Venture

Water to cover, salted
1 pound turnips, peeled and quartered (the sauce volume below can handle 2 pounds)
1 cup whole milk (even though I often make white sauce with skim because it's what's on hand)
2 bay leaves (Turkish bay leaves are less bitter than California)
2 whole cloves
2 black peppercorns
1 tablespoon butter
1 tablespoon flour
Kosher salt to taste
Sprinkle white pepper (white pepper doesn't mess up the color but black would be fine for taste)
Sprinkle nutmeg (fresh is always good but regular is just fine)

Bring water to boil in a small pot (if possible, use something other than non-stick so you can mash the turnips in the same pan later) on MEDIUM HIGH. Add the turnips and return to a boil, then reduce heat to MEDIUM to maintain a simmer. Cook until cooked through, about 15 minutes.Drain and return to pot.

While the turnips cook, combine the milk, bay leaves, cloves and peppercorns in a microwave container. Bring it just to a boil in the microwave, starting with 30 seconds, then 15 seconds at a time until just before boiling. Let rest until ready to use. Remove the bay leaves, cloves and peppercorns.

While the milk is warming, melt the butter in a small saucepan on MEDIUM. Stir in the flour until the mixture is thick and silky and without lumps. Slowly -- that means a drop at a time at first, up to a tablespoon at a time -- add the hot milk (have you removed the bay leaves, cloves and peppercorns?), stirring all the time, incorporating the milk completely before adding more. Once all the milk is incorporated, continue to stir for a couple of minutes, finishing the cooking process. It's okay if small bubbles form but don't let the mixture boil. Once the white sauce is cooked, reduce the heat to LOW to hold. Season with salt, white pepper and nutmeg.

When the turnips drained, add the sauce to the pan and mash with a hand masher or hand mixer (it's too big a job for an immersion blender) until somewhat smooth -- though they won't be as smooth as mashed potatoes. Spoon into a serving bowl, then top with another sprinkle of nutmeg.

Pork Chops w/Cherry Preserves Sauce

4 boneless pork chops
1/2 t salt, divided
1/4 t black pepper, divided
1 c cherry preserves
1 t balsamic vinegar
chopped chives (optional)

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork with 1?4 t salt and 1/8 t black pepper. Add pork to pan; cook 4 minutes on each side or until browned. Remove pork from pan and keep warm. Add preserves, vinegar, 1/4 t salt, and 1/8 t pepper to pan. Cook 30 seconds, scraping pan to loosen browned bits. Serve with pork. Garnish with chopped chives, if desired.

Grilled Summer Squash

any summer squash - yellow, crookneck, pattypan, zucchini, etc.
olive oil-flavored nonstick cooking spray (I use Pure)
garlic salt

Cut squash so that there are some flat surfaces --if you’re using pattypan, cut it horizontally. If you’re using the other kinds, cut them lengthwise in half. Spray the cut surfaces with the cooking spray, and sprinkle with garlic salt. Grill until browned on both sides and beginning to soften.

Korean Barbecued Fish

1 T olive oil
2 cloves garlic, minced
2 teaspoons minced serrano chilies
1/3 c soy sauce
1/4 c packed brown sugar
2 T water
3 T unseasoned rice vinegar
1 T sesame oil
3-8 fresh fish fillets (tilapia, flounder, sole, mahi mahi, etc.)
olive oil-flavored cooking spray or olive oil for brushing
salt and pepper

Heat olive oil in a small saucepan. Add garlic and chilies, and sauté about 3 minutes over medium heat. Add soy sauce, brown sugar, water, and rice vinegar, and bring to a boil, stirring. Reduce heat and simmer 5 minutes. Remove from heat and whisk in the sesame oil. Spray fish fillets with olive oil spray or brush with olive oil. Sprinkle lightly with salt and pepper. Baste with sauce and put on heated grill. Baste with more sauce during cooking.

Roasted Corn and Black Bean Salad

corn from two ears
1 16-oz. can black beans, drained
1 small purple onion, chopped
1 t cumin
1/4 c vinegar
2 T water
2 T vegetable oil
1 t salt
1/4 t black pepper

Place corn, beans, and onion in a medium bowl. Combine cumin, vinegar, water, oil, salt, and pepper, and pour over vegetables. Let sit in refrigerator overnight for flavors to blend and onions to soften.

Stuffed Bell Peppers

6 small bell peppers
1 batch Meat Sauce Mix
1 c cooked rice (brown or white)
1 8-oz. can tomato sauce
1 c shredded Mozarella cheese

Preheat oven to 375˚. Remove the tops from the bell peppers, and then scrape out the seeds and mebranes. A teaspoon is good for this. Bring a large pot of water to a boil, then cook the peppers for 6 minutes. Drain and place in a baking dish. In a medium bowl, combine the Meat Sauce Mix and rice. Spoon into peppers. Pour tomato sauce evenly over tops of stuffed peppers. Cover pan with foil and bake 30 minutes. Remove foil, and divide cheese among peppers. Return to oven and cook another 5 minutes.

Meat Sauce Mix

1/4 c olive oil
4 medium onions, chopped
2 cloves garlic, minced or smashed
2 c finely chopped celery
2 lbs. lean ground beef
2 lb. ground turkey
4 t salt
1 t pepper
3 T Worcestershire sauce
3 T Tabasco sauce
1 28-oz bottle ketchup

Heat olive oil in large Dutch oven over medium heat. Add onions, garlic, and celery. Sauté until onions are golden. Add ground beef and turkey. Stir and cook until meat is browned. Add remaining ingredients. Cover and simmer 20 minutes. Drain excess fat. Put into 6 1-pint freezer bags or containers. Seal and label; freeze. Use within 3 months. Makes 6 meals’ worth.
Use for: sloppy joes, stuffed hard rolls, stuffed green peppers (with 1 cup cooked rice), hamburger-noodle skillet.

Curried Orange Rice

1/4 c olive oil
1 med. onion, chopped
2 t curry powder
1 c uncooked brown rice
1 c orange juice
1 1/2 - 2 1/2 c chicken broth
1/2 t salt
1/2 c seedless raisins
1 bay leaf
3 T toasted sliced or slivered almonds

Melt butter in heavy saucepan. Sauté onion until soft and golden but not brown. Stir in curry powder and rice. Cook 2 minutes longer, stirring constantly. Add remaining ingredients; stir with fork. Bring to boiling; lower heat; cover and simmer 15 to 20 minutes, or until rice is tender and liquid has been absorbed. You will probably have to add more broth periodically. Remove bay leaf before serving, and stir in the almonds. Serves 6.

Chicken Mia

Original recipe from Mia of Nosh

2 T olive oil
1 small red onion, chopped
1 med. yellow onion, chopped
1 clove garlic, minced
1/4 cup balsamic vinegar
Salt
3 boneless, skinless chicken breast halves
freshly ground pepper
1 large tomato, chopped
1 T butter
2 T capers
1 T dried basil
1/2 cup white wine
 
Preheat the oven to 425˚ In a medium skille over medium-high heat, warm the 2 Tbs. olive oil. Add the red and yellow onions and sauté, stirring occasionally, until tender and golden, 7 to 10 minutes. Add the garlic and sauté, stirring occasionally, until fragrant, 1 to 2 minutes more. Add the vinegar and cook, stirring often, until the liquid is nearly evaporated, 3 to 5 minutes more. Season with salt.

Use the Jamie Oliver method for creating an "oven bag": "Using wide tin foil, make your bag by placing 2 pieces on top of each other (about as big as 2 shoeboxes in length), folding 3 sides in and leaving 1 side open."

Season the chicken breasts with salt and pepper, and place them side-by-side in the foil bag. Sprinkle in the tomato, butter, capers, basil, and carmelized onions. Carefully pour in the wine and seal the foil bag tightly. Slide the foil package onto a roasting tray. Jamie recommends placing the tray on a burner on your stove over high heat for a minute to get the package going. Then put the tray in the oven and bake for 25 minutes.

When it comes out of the oven, open the foil bag, place one chicken breast for each person (use the third to make a great sandwich the next day!) on a plate and spoon over the juices.

Rigatoni with Roasted Garlic, Mushrooms, and Chili Pepper

from Ivonne of Cream Puffs in Venice

2 heads of garlic, with tops trimmed off
3-4 T extra virgin olive oil
1 t crushed red pepper flakes
10 oz. mushrooms, roughly chopped
8 oz. penne rigate or rigatoni
salt
freshly ground black pepper
1 c heavy cream
1/3 c freshly grated Parmesan

Preheat oven to 375˚. Place each head of garlic on a square of foil. Drizzle each with a tablespoon of olive oil, then wrap loosely in the foil. Place on a baking sheet and bake for 40-45 minutes, or until the garlic is golden and soft. Let cool for 20 minutes. Grasp each head of garlic at the base and squeeze out all of the roasted garlic. Set aside.
Bring a pot of water to boil for the pasta.
Heat the remaining olive oil in a large skillet. Add the mushrooms and sauté over medium heat for about 10 minutes. Add the red pepper flakes and continue cooking another couple of minutes. Add the roasted garlic, and cook another couple of minutes. Reduce heat and add cream. Season with salt and pepper. Keep warm on low heat while pasta cooks.
When pasta is finished cooking, drain it and add it to the cream-mushroom mixture. Add Parmesan, stir, and serve immediately with additional Parmesan.

Parmesan-Red Pepper Mahi Mahi

1/2 c all-purpose flour
1/2 c milk
1/3 c panko bread crumbs
1/3 c grated Parmesan cheese
1 t crushed red pepper
1/4 t pepper
1/4 t salt
2-3 mahi mahi (or other white fish) fillets
3 T butter

Prepare three shallow bowls: in the first, put the flour. In the second, the milk. Combine the bread crumbs, Parmesan, crushed red pepper, pepper, and salt in the third bowl. Coat the fillets with the flour, then the milk, and then the bread crumb-Parmesan mixture. Press the mixture into the fish. Melt the butter in a skillet, and sauté fillets until golden brown and flesh flakes easily. (I had to cover mine for a while to get them done, and then uncover to finish crisping up.)

Fleischsalat

Fleischsalat is German for "meat salad," and this is an excellent meal to eat when it's hot outside and you don't want to heat up your kitchen. DH"s mother taught me the orginal recipe, which didn't have cheese or tomatoes. I added cheese after having it that way at a restaurant in Zweibrucken, Germany, and then added tomatoes after DH suggested it. We love to eat this with buttered rye bread, since we can't get real Mischbrot here in the States.

1/2 lb. German bologna, thinly sliced
4 thin slices Swiss cheese
1 medium tomato, diced
1 c Kruegermann pickle salad (I suppose you could try dill pickles, but the flavor is truly different)
1/2 c finely chopped onion
1/4 t salt
1/8 t pepper
2 T vegetable oil
1/4 c vinegar
2 T water

Cut the bologna and cheese into strips about 1 1/2 inches long and 1/8 inch wide. Put in medium bowl with tomato, pickle salad, and onion. Sprinkle with salt and pepper. In a small bowl, mix together oil, vinegar, and water. Pour over salad, and stir to combine. Serves 4.

Pfannenkuchen

These are very similar to the crepes served at IHOP. Their Swedish Crepes are served with lingonberries, and are my favorites.

2 eggs
1/8 t salt
1/4 c sugar or Splenda granular
1/2 t vinegar
1 T melted butter
1 3/4 c flour
2 c milk
more butter for cooking
lingonberries or preserves of your choice (DH likes blackberry)

Beat eggs well. Add salt, sugar or Splenda, vinegar, and butter. Add flour and 1 cup of the milk; stir until smooth. Gradually add 1 cup more of the milk. Preheat a large (12 inch) skillet, and add 1/2 t butter. When butter is melted, add 1/3 cup of the batter. Quickly turn pan in a circular motion to coat bottom of pan with a thin layer of the batter. Cook about a minute over medium heat; flip to other side and cook another minute or so until lightly browned. Serve with lingonberries or preserves. Makes about 9, or enough to serve 3 people.

Pineapple Salsa

1 6-oz. can crushed pineapple, undrained
2 t brown sugar or 1 t Splenda brown sugar blend
2 T finely chopped purple onion
1-3 t finely chopped jalapeno (depend on how hot you want it)

Combine all ingredients. This makes enough for 2-3 grilled or sauteed chicken breasts.

Chicken and Mushrooms with Herb Cheese Sauce

1/4 c butter
4 boneless, skinless chicken breast halves
1/2 lb. thickly sliced mushrooms
1/2 c dry white wine
4 oz. semisoft herb cheese (Rondele or Alouette)
1/4 t dried dill weed

Melt butter in medium-skillet over medium-high heat. Add chicken and cook until golden brown, about 4 minutes on each side. Transfer to platter using slotted spoon, keep warm. Add mushrooms to skillet and cook until softened; stirring frequently, 4 to 5 minutes. Remove with slotted spoon, sprinkle over chicken. Pour wine into skillet and bring to boil. Add cheese and dill weed and stir until smooth and slightly thickened. Pour over chicken and serve. This is great with hot rice or couscous. Serves 4

Cranberry-Orange Pork Chops

2 thick (3/4") boneless pork chops (I took one of the thick ones from Costco and sliced it in half)
1 T butter
salt and pepper
1 c fresh/frozen cranberries
1 T Splenda brown sugar blend
3/4 c water
2 t cornstarch
1 4-oz. cup mandarin oranges (from Del Monte or Dole snack packs)
hot white rice (optional)

Brown chops on both sides in butter. Sprinkle lightly with salt and pepper. Add cranberries, brown sugar, and juice from oranges; cover and simmer about 20 minutes. (Cranberries will release their juices). Remove chops from pan and keep warm. Combine water and cornstarch and add to berries. Simmer, stirring, until thickened. Add oranges and reheat. Serve sauce over chops and rice, if desired. Serves 2.

Harvest Moon Pork Chops

1/4 c mayonnaise
1 T prepared horseradish
1 T spicy brown mustard
3/4 t Worcestershire sauce
dash cayenne pepper
2 boneless pork chops, about 3/4” thick
1 c shredded cheddar cheese
1/4 c cooked, crumbled bacon (about 3 slices)
two dashes paprika

Preheat oven to 375˚. Combine the mayonnaise, horseradish, mustard, Worcestershire, and cayenne in a bowl and mix thoroughly. Cover and chill. Spray a foil-lined small baking pan lightly. Place the chops in the pan and bake 25-30 minutes, until done. Place chops on a broiling pan or ovenproof platter. Top each with the mayonnaise mixture. Sprinkle with the cheese and then the bacon pieces. Broil for 1-1/2 minutes or until the cheese is blended with the sauce and llightly browned. Just before serving, sprinkle each chop with paprika.

Asian Pasta Salad

8 oz. cooked thin spaghetti (I used Barilla Plus)
1 c frozen baby peas, thawed
1/3 c sliced peeled carrot
1/4 c chopped red bell pepper (other colors will do, too)
3 green onions, sliced

Dressing:
1/3 c light soy sauce
2 T canola oil
2 T rice vinegar
2 t sesame oil
2 cloves garlic, minced
1 T brown sugar
1 t grated fresh ginger
1/4 t red pepper flakes

Put salad ingredients in a large bowl. Whisk together dressing ingredients in a small bowl and pour over salad. Toss to combine. Chill. Serves 4-6.

Grilled Chicken Sandwiches With Onions and Peppers

1/4 c balsamic vinegar
1/4 c olive oil
2 cloves garlic, minced
1 t dried rosemary, crumbled
2-4 boneless, skinless chicken breast halvescut in 1”-thick strips
1 medium red onion, sliced
1 green bell pepper,
2-4 crusty sandwich rolls
mayonnaise
romaine lettuce leaves

In a medium bowl, combine vinegar, oil, garlic and rosemary. Marinate chicken in this mixture at least 30 minutes. Prepare grill by covering part of it with aluminum foil. Pierce foil in numerous places and spray with nonstick cooking spray. Grill vegetables on the foil, and chicken on uncovered part of grill over medium heat until cooked through. Serve chicken and vegetables on a crusty sandwich roll along with mayonnaise and lettuce. Makes 2 or 4.

Spicy Grilled Flank Steak

1 1-pound flank steak
1 T canola or vegetable oil
2 t ground cumin
2 t chili powder
1/2 t salt
3/4 t ground black pepper
1/2 t red pepper flakes
1/4 t cinnamon
1 t ground coriander

Rub both sides of flank steak with oil. Mix remaining ingredients in a small bowl, and rub over both sides of meat. Grill over medium heat till done (we like ours medium–still slightly pink in the middle), and slice across the grain.

Smoky Burgers

3/4 lb. lean ground beef
2/3 c shredded smoked gouda
1 t Montreal Steak Seasoning
1/2 t Wrights Liquid Smoke Seasoning

Mix all ingredients and shape into two large burgers. (Or you could make smaller burgers, but I was having a beef craving) Grill until done. Serves 2 or 3.

Mahi Mahi w/Lemon-Caper Sauce

2 T butter
2 mahi mahi fillets
1 T capers
2 T half & half or cream
1 t lemon zest
2 t lemon juice

Melt butter in a medium skillet. Sauté fish until golden on each side and it flakes easily with a fork. Remove from pan and place on serving plates. Add capers, cream, lemon zest, and lemon juice to remaining butter in pan. Stir; ladle over fish. Serves 2.

Pork & Napa Cabbage

1 c water
3 T soy sauce
3 T chunky peanut butter
1 t ginger (I used the fresh grated in a jar)
1/2 t browning sauce (Kitchen Bouquet)
3/4 t crushed red pepper flakes
2 T cornstarch + 1/4 c water
1 pork tenderloin (1 lb.), cut into 1-inch cubes (you could use boneless pork loin, too)
5 t canola oil, divided
1 med. onion, chopped
2 garlic cloves, minced
5 c thinly sliced Napa or Chinese cabbage
1 can sliced water chestnuts, drained
1 c thiny sliced cabbage

In a small bowl, combine the 1 cup watter, soy sauce, peanut butter, ginger, browning sauce, and red pepper flakes; set aside (The peanut butter does NOT blend in). In another bowl, combine the cornstarch and 1/4 cup water until smooth; set aside.

In a large nonstick skillet or wok, stir-fry pork in 2 t oil until well browned. Remove and keep warm. In the same pan, sauté onion and garlic in remaining oil for 2 minutes. Add cabbage, water chestnuts, and carrots; stir-fry 3-4 minutes longer or until crisp-tender. Return pork to the pan. Stir in water-soy sauce-peanut butter mixture; blend well. Stir cornstarch-water mixture and gradually stir into pork mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Serve over rice. Makes about 5 servings.

Cauliflower & Mushroom Soup

2 c cauliflower (about half of a medium head)
3 t butter
2 T minced onion
2 c sliced mushrooms
2 T flour
1/2 t salt
1/4 t white pepper
2 beef bouillon cubes or 2 t beef soup base
3 1/2 c milk
2 T chopped parsley (optional)


Wash and drain cauliflowerets. Slice the larger ones. Cook in boiling salted water 8 minutes or until barely tender. Drain and mashl slighlty. Melt butter in a large saucepan. Add onion and mushrooms. Cook until onion is tender but not browned. Stir in flour, cook 1 minute. Add salt, white pepper, bouillon cubes and milk. Cook and stir until hot and slightly thickened. Add cauliflowerets. Cook until heated through. Serve at once. Serves 4

Macadamia-Coconut Mahi Mahi with Pineapple Beurre Blanc

1 6-oz. can pineapple juice
1 T butter
3 T heavy cream
1/4 c flour
1 t lemon juice
1/4 c milk
1/4 c unsweetened flaked coconut
1/3 c macadamias
2 Mahi Mahi fillets
2 T butter

Start the sauce, since it takes the longest time, and can cook while you're preparing the fish. Put the pineapple juice in a small saucepan and bring to a boil. Lower heat and continue to cook over medium heat (not boiling but more than simmering) for 15-20 minutes. Add butter and continue cooking until reduced by over a half. It will appear syrupy. Turn off heat and add cream.

Prepare three dredging plates: in the first, put the flour. In the second, stir together the milk and lemon juice. Chop the coconut and macadamias very finely, and combine in the third bowl. Coat the fish fillets with flour, then dip in milk, and then in coconut-macadamia mixture. Sauté in butter over medium heat until browned on both sides and fish flakes easily with a fork. Serve with sauce. Makes two servings.

Beef & Potato Quesadillas

1 1/2 c cube-style hash brown potatoes
1 T canola or vegetable oil
3/4 lb. lean ground beef
1/2 small can tomato paste
4 8” flour tortillas
2 c shredded cheddar or jack cheese

In a medium skillet, brown the hash browns in oil. Drain on paper towels. In same skillet, crumble and brown the ground beef; drain. Stir in tomato paste, mixing well. Stir in potatoes. On a hot griddle or large skillet, place two tortillas. Spoon some of ground beef-potato mixture onto one half of each tortilla; top with grated cheese. Fold tortilla over to make half-circles. Brown gently on each side. Serve with salsa. Feeds two hungry people.

Curried Rice Pilaf

1/4 c pine nuts
2 T butter
1/2 c chopped onion
1 t curry powder
1 clove garlic, minced
1 c converted rice
2 c chicken broth
2 T orange juice concentrate
1/3 c raisins, plumped in hot water and then drained

Toast pine nuts in a small dry skillet over medium heat for about 5 minutes until golden. Set aside. In a medium saucepan, melt butter and sauté onion until softened but not brown, about 4 minutes. Add curry powder and garlic to onion, and sauté another 30 seconds. Add rice, and continue to sauté about 3 more minutes, or until rice begins to appear translucent. Add chicken broth and orange juice concentrate; bring to a boil. Reduce heat, cover, and simmer over very low heat until all liquid is absorbed, about 15 minutes. Add raisins and pine nuts. Fluff with a fork and serve. 4 servings.

Chicken Satay

2 t lemon zest
2 med. shallots
2 cloves garlic, minced
2 t grated gingerroot
2 t ground coriander
2 t ground cumin
1 t turmeric
1 T brown sugar
1 1 t salt
1 T soy sauce
2 t sesame oil
4 boneless chicken thighs

In a processor, combine all ingredients except chicken. Whirl to a paste. Place chicken in a marinating dish or ziploc bag and spread with paste. Marinate in refrigerator at least 2 hours, up to overnight.


Return meat to room tempearature before grilling. Skewer meat; preheat grill to high. Grill skewers 2-3 minutes on each side and serve with peanut sauce. (I didn’t skewer it this time–I just cooked it on my George Foreman grill.)



Peanut Sauce:
1/3 c creamy peanut butter
1/4 c chicken broth
2 T chili paste
2 T brown sugar
2 T soy sauce
1 t grated gingerroot
1 clove garlic, minced

Place peanut butter in heavy medium saucepan. Slowly add chicken broth, then all other ingredients. Stir over medium heat until smooth and thick, about 6 minutes. Can be stored in refrigerator 3 days until ready to use. Reheat before serving.

Rustic Apple Tart

1 unbaked 9" pie crust
3 large apples, peeled, cored, and thinly sliced
1 t cinnamon
1/4 t nutmeg
1/4 c sugar or Splenda granular
1/4 c flour
2 T butter, cut in small pieces

Preheat oven to 350˚ Lay pie crust flat on a pizza pan or cookie sheet. Toss apples with cinnamon, nutmet, sugar/Splenda, and flour. Pour into a mound on the pie crust, and shape with your hands to leave 2-3" of pie crust all the way around the apples. Gently pull the edges of the pie crust up around the apples, leaving most of the center uncovered.

Dot apples with butter. Bake for about 40 minutes. Here's what it looks like cooked: