Pepper Jack, Chicken and Peach Quesadillas

Pepper Jack, Chicken and Peach Quesadillas
****Susan's Note: My husband and I enjoyed this for a quick, simple meal. I used "low carb" tortillas and oiled the pan instead of using lots of cooking spray. The oil lends to a nice crispy brown finish. I didn't have Monterey Jack cheese so I used shredded cheddar and I diced up 2 jalapeno peppers (no membranes or seeds). I also used nectarines instead of peaches. These were tasty. I used a heavy pasta pot to "weigh down" the quesadillas.****

Total: 30 minutes
Yield: 4 servings (serving size: 1 quesadilla and 2 tablespoons sauce)
Ingredients
1 teaspoon honey
1/2 teaspoon fresh lime juice
1/2 cup reduced-fat sour cream
4 (8-inch) flour tortillas
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers
1 cup chopped skinless, boneless rotisserie chicken breast
1 cup thinly sliced peeled firm ripe peaches
4 teaspoons chopped fresh cilantro
Cooking spray
Preparation
1. Combine honey and lime juice in a small bowl, stirring well with a whisk. Stir sour cream into honey mixture; cover and chill until ready to serve.

2. Place tortillas flat on a work surface. Sprinkle 3 tablespoons cheese over half of each tortilla; top each tortilla with 1/4 cup chicken, 1/4 cup peaches, and 1 teaspoon cilantro. Fold tortillas in half.

3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in the pan, and top quesadillas with a cast-iron or other heavy skillet. Cook 1 1/2 minutes on each side or until tortillas are crisp and lightly browned (leave cast-iron skillet on quesadillas as they cook). Remove quesadillas from pan; set aside, and keep warm. Repeat procedure with the remaining quesadillas. Cut each quesadilla into wedges. Serve with sauce.

Nutritional Information
Calories:
364
Fat:
15.8g (sat 7.4g,mono 5.8g,poly 1.4g)
Protein:
21.3g
Carbohydrate:
33.5g
Fiber:
2.2g
Cholesterol:
68mg
Iron:
2.1mg
Sodium:
485mg
Calcium:
235mg
Kathryn Conrad, Cooking Light, AUGUST 2010

Mahimahi (Mahi Mahi) with Bacon-Tomato Butter (Cooking Light)

Mahimahi with Bacon-Tomato Butter

*****Susan's Note: I used the frozen portioned mahi mahi fillets from Wegman's, and thawed them ahead of time. This was delicious. My husband used a gas grill to cook it.****

If you have time, a charcoal or wood fire gives teh food intense flavor. A gas grill also works but lends a more subtle grilled flavor. Look for American mahimahi that were caught using the pole/troll method, as this fishing practice has the least negative impact on the waters where they're caught, and it yields the freshest fish.

Yield: 4 servings
Ingredients
2 cups water
1 tablespoon fine sea salt
2 teaspoons sugar
4 (6-ounce) mahimahi fillets
Cooking spray
1/4 teaspoon table salt, divided
1 slice center-cut bacon, finely chopped
1 garlic clove, thinly sliced
1/4 teaspoon hot smoked paprika
2 plum tomatoes, seeded and diced
2 tablespoons butter
Preparation
1. Combine first 3 ingredients in a shallow dish, stirring until sea salt and sugar dissolve; add fish. Let stand 20 minutes. Drain; pat dry.

2. Prepare charcoal fire in a chimney starter; let coals burn for 15 to 20 minutes or until flames die down. Carefully pour hot coals out of starter, and pile them onto one side of the grill. Coat grill grate with cooking spray; put grate in place over coals.

3. Sprinkle 1/8 teaspoon table salt evenly over fish. Lightly coat fish with cooking spray. Place fish, skin side down, over direct heat on grill rack coated with cooking spray; grill 2 minutes or until well marked. Turn fish over and move to indirect heat; grill 12 minutes or until desired degree of doneness.

4. Heat a small skillet over medium heat; add bacon to pan. Cook 5 minutes or until bacon is almost crisp, stirring occasionally. Add garlic; cook for 2 minutes, stirring frequently. Add paprika, and cook for 20 seconds, stirring constantly. Add tomatoes, and cook for 3 minutes. Stir in butter. Remove from heat; stir in remaining 1/8 teaspoon table salt. Place 1 fillet on each of 4 plates; top each serving with about 2 tablespoons tomato mixture.

Nutritional Information
Calories:
211
Fat:
8g (sat 4.4g,mono 1.7g,poly 0.5g)
Protein:
31.5g
Carbohydrate:
1.9g
Fiber:
0.4g
Cholesterol:
137mg
Iron:
2mg
Sodium:
561mg
Calcium:
31mg
Barton Seaver, Cooking Light, AUGUST 2010

Corn Salad with Feta and Walnuts

Corn Salad with Feta and Walnuts


**Susan's Note: This was a refreshing summer salad. I used Wegmans "Steam in bag" frozen kernel corn and just warmed it, and I didn't cook it "too" hot. I also toasted the walnuts in the microwave. If you are not sure how to seed and chop jalapeno peppers, just click here. Remember to use plastic gloves (I used plastic bags over my hands) when handling jalapenos!

Serves 6
Hands-On Time: 10m
Total Time: 15m
Ingredients
1 cup walnuts
4 cups fresh corn kernels (from 4 ears), raw or cooked
2 jalapenos, seeded and thinly sliced
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
kosher salt and black pepper
1/2 cup crumbled Feta (2 ounces)
Directions
Heat oven to 400° F. Spread the walnuts on a rimmed baking sheet and toast until fragrant, 6 to 8 minutes. Let cool and roughly chop.
In a large bowl, combine the corn, jalapeños, lime juice, oil, walnuts, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Sprinkle with the Feta before serving.

Potato Salad with Bacon and Parsley

Potato Salad with bacon and parsley


***Susan's Note: I used less parsley than called for in this recipe.

Serves 6
Hands-On Time: 10m
Total Time: 25m
Ingredients
1 1/2 pounds new potatoes
kosher salt and black pepper
4 slices bacon
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 cup fresh flat-leaf parsley, roughly chopped
Directions
Place the potatoes in a pot with water to cover and 1 teaspoon salt and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.
Meanwhile, cook the bacon in a skillet over medium-high heat until crisp, 6 to 8 minutes. Transfer to paper towels. Crumble when cool.
In a large bowl, whisk the oil, vinegar, mustard, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Toss with the potatoes, bacon, and parsley.

Peach, Plum, and Apricot Crisp (Cooking Light)

Peach, Plum and Apricot Crisp

***Susan's Note: This was a delicious use of summer stone fruits. No peeling necessary! For a 'quick and easy' crisp, you can buy T. Marzetti's "Apple Crisp" packages and just use that to top your fresh fruit, bake according to the directions on the package.


Yield: 12 servings (serving size: about 1/2 cup crisp and 1/3 cup ice cream)

Ingredients
4 1/2 cups sliced peaches
2 cups sliced plums
2 cups sliced apricots
3/4 cup granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon grated whole nutmeg (I used regular nutmeg in a jar)
Cooking spray
1 cup old-fashioned rolled oats
1/2 cup packed brown sugar
3.4 ounces all-purpose flour (about 3/4 cup)
1/2 teaspoon salt
1/4 cup butter, melted
4 cups vanilla low-fat ice cream
Preparation
1. Combine first 6 ingredients in a large bowl; let stand 15 minutes.

2. Preheat oven to 400°.

3. Spoon fruit mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Bake at 400° for 35 minutes or until bubbly.

4. Combine oats and next 3 ingredients (through salt) in a bowl. Drizzle with butter, stirring until crumbly. Sprinkle oat mixture over fruit. Bake an additional 15 minutes or until topping is lightly browned and fruit is bubbly. Serve warm with ice cream.

Nutritional Information
Calories:
299
Fat:
6g (sat 3.2g,mono 1.6g,poly 0.4g)
Protein:
5.1g
Carbohydrate:
58.3g
Fiber:
3.4g
Cholesterol:
13mg
Iron:
1.3mg
Sodium:
160mg
Calcium:
88mg

Matt Romero's Eggplant "Sandwiches"

Matt Romero's Eggplant "Sandwiches"

***Susan's Note: Can you tell I'm on summer vacation? 2 cakes and these 'sandwiches' all in one day? :) I loved the look of these sandwiches in Real Simple magazine, especially because I'm a big fan of good eggplant and goat cheese. These are NOT healthy! But they were great. I used roasted red peppers instead of tomatoes because my husband doesn't like them. Make sure you SALT your eggplant, and use garlic herb goat cheese - much tastier than plain.***

Serves 4
Hands-On Time: 30m
Total Time: 30m

Ingredients
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup panko bread crumbs
1 medium eggplant (1 to 1 1/2 pounds), cut into eight 1/2-inch-thick rounds
1/2 cup canola oil
kosher salt
4 leaves romaine lettuce, torn in half
2 medium beefsteak or other tomatoes (about 1 pound), sliced
1/2 cup fresh basil leaves
4 ounces fresh goat cheese, crumbled

Directions
Place the flour, eggs, and bread crumbs in separate shallow bowls. Dip the eggplant slices in the flour, then in the eggs (letting any excess drip off), and finally in the bread crumbs, pressing gently to help them adhere.
Heat half the oil in a large nonstick skillet over medium-high heat. Cook half the eggplant until golden brown and crisp, 2 to 3 minutes per side; transfer to a paper towel–lined plate. Wipe out the skillet and repeat with the remaining oil and eggplant. Sprinkle the hot eggplant with ½ teaspoon salt.
Layer the eggplant, lettuce, tomatoes, basil, and goat cheese to form 4 "sandwiches," with the eggplant on the top and bottom of each stack.
By Matt Romero, July 2010

Kosher salt enhances the flavor of foods rather than making them salty.
Nutritional Information
Per Serving
Calories 549
Fat 40g
Sat Fat 9g
Cholesterol 128mg
Sodium 448mg
Protein 15g
Carbohydrate 36g
Sugar 7g
Fiber 7g
Iron 2mg
Calcium 126mg

Nectarine Upside-Down Cake

Nectarine Upside-Down Cake

**Susan's note: I adapted this Martha Stewart recipe. It called for rhubarb, but I am not a big fan, so I used nectarines instead! I love nectarines. I didn't peel them, just sliced them, and you don't need to dot the pan with the 4 TBS butter called for in the recipe. Just lightly butter the pan. And you don't need as much sugar - maybe 1/2 cup - to toss over the nectarines.

This cake has a crumb "topping" that actually ends up on the bottom. Each bite has a surprisingly crunchy texture.

Prep: 25 minutes
Total: 2 hours 15 minutes

Ingredients

Makes one 9-inch cake; Serves 10
FOR THE TOPPING
4 tablespoons unsalted butter, melted
1/2 cup all-purpose flour
1/4 cup sugar
Coarse salt
FOR THE CAKE
1 1/2 sticks unsalted butter, room temperature, plus more for buttering pan
1 pound rhubarb, trimmed and cut on a very sharp diagonal about 1/2 inch thick
1 3/4 cups sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
Coarse salt
1/2 teaspoon finely grated orange zest plus 1 tablespoon fresh orange juice
2 large eggs
1 cup sour cream
Directions

Preheat oven to 350 degrees. Make the topping: Stir together butter, flour, sugar, and 1/4 teaspoon salt until moist and crumbly.
Make the cake: Butter a 9-inch round cake pan (2 inches deep). Dot with 4 tablespoons butter (cut into pieces). Toss rhubarb with 3/4 cup sugar; let stand for 2 minutes. Toss again, and spread in pan.
Whisk together flour, baking powder, and 1 1/2 teaspoons salt. Beat remaining stick butter and cup sugar with a mixer on medium speed until pale and fluffy. Beat in zest and juice. Beat in eggs, 1 at a time, until incorporated, scraping down sides of bowl. Beat in flour mixture in 3 additions, alternating with sour cream, until smooth. Spread evenly over rhubarb. Crumble topping evenly over batter.
Bake until a toothpick inserted into the center comes out clean and top springs back when touched, about 1 hour. Let cool for 10 minutes. Run a knife around edge of cake, and invert onto a wire rack. Let cool completely.
From Martha Stewart Living, May 2010


Let the cake cool for 10 minutes before removing it from the pan. The rhubarb will be too hot to handle safely right after baking. But if the cake sits much longer, it may stick.

Strawberry-Almond Cream Tart

Strawberry-Almond Cream Tart

**Susan's note: I used both fresh strawberries and blueberries to top this tart. I imagine any fruit would work well. It was delicious, as over 70 positive online reviews can attest.

Prepare the crust and filling up to 2 days ahead; assemble the morning of your brunch. You'll have extra glaze--try it on ice cream or pound cake.

Yield: 6-8 servings
Ingredients
CRUST:
36 honey graham crackers (about 9 sheets)
2 tablespoons sugar
2 tablespoons butter, melted
4 teaspoons water
Cooking spray

FILLING:
2/3 cup light cream cheese
1/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

TOPPING:
6 cups small fresh strawberries, divided
2/3 cup sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
2 tablespoons sliced almonds, toasted
Preparation
Preheat oven to 350°.

To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and water; pulse just until moist. Place mixture in a 9-inch round removable-bottom tart pan coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch. Bake at 350° for 10 minutes or until lightly browned. Cool completely on a wire rack.

To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth. Spread mixture evenly over bottom of tart shell.

To prepare topping, place 2 cups strawberries in food processor; process until pureed. Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat, and cool to room temperature, stirring occasionally.

Combine 4 cups strawberries and juice; toss to coat. Arrange berries, bottoms up, in a circular pattern over filling. Spoon half of glaze evenly over berries (reserve remaining glaze for another use). Sprinkle nuts around edge. Cover and chill 3 hours.

Note: You can use either an 8 x 12-inch rectangular pan or a 9-inch round tart pan. The recipe also works with a 9-inch springform pan and a 10-inch pie plate.

Nutritional Information
Calories:
289 (28% from fat)
Fat:
8.9g (sat 4.2g,mono 1.7g,poly 0.5g)
Protein:
4.5g
Carbohydrate:
48.7g
Fiber:
3g
Cholesterol:
15mg
Iron:
1.3mg
Sodium:
242mg
Calcium:
59mg
Jean Kressy, Cooking Light, APRIL 2003

Auntie Anne's Soft Pretzels

Auntie Anne's (Aunt Annie's) Soft Pretzels

***Susan's Note: Thanks to friends Scott and Jen for introducing us to this recipe! We loved making them and we found if you use "sweet" butter to coat the pretzels it really makes a difference. Using quick-rising yeast helps the process go faster. Enjoy.

Ready in: 30-60 minutes
Serves/Makes: 8-10

Ingredients:
1 1/2 cup warm water
1 1/8 teaspoon active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoon salt
1 cup bread flour
3 cups regular flour
2 cups Warm water
2 tablespoons baking soda
to taste coarse salt
4 tablespoons butter (melted)

Directions:

Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.

While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope* (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in 450 oven for about 10 minutes or until golden. Brush with melted butter and enjoy!

Toppings: after you brush with butter try sprinkling with coarse salt. or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture. Enjoy!

* The longer and thinner you can make the dough rope, the more like Auntie Anne's they will be. (Of course I don't have the counter space!)

*Sweet butter, not regular butter, is one of her secrets!

Emeril's Simple Balsamic Vinaigrette

Emeril's Simple Balsamic Vinaigrette
**Susan's Note: I use balsamic vinaigrette for a variety of things, but mostly on a salad of summer tomatoes and mozzarella and basil - the small marinated mozzarella balls you can buy at most supermarkets (like Wegmans) are delicious for this. I've realized that bottled dressing is not always better! Though in a pinch I'll use Ken's light balsamic, it's good. Here's Emeril's recipe. Note if you want to make a smaller amount: the ratio of vinegar to oil is 1 part vinegar, 3 parts oil.


1/4 cup balsamic vinegar
2 teaspoons dark brown sugar, optional*
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil

Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.

Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients and serve immediately.

If not using dressing right away, cover and refrigerate, whisking or shaking again before use.

*If using a good quality balsamic vinegar you should not need the sugar, but if using a lesser quality you might want the sugar to round out the dressing.

Light and Creamy Potato Salad

Light and Creamy Potato Salad

**Susan's Note: This was a nice alternative to regular potato salad. I have to say, I don't like having to buy ingredients I wouldn't normally use, like buttermilk, but other than that it was great.

Good Housekeeping June 2010
A healthy variation on the cookout classic, this potato salad utilizes low-fat buttermilk and light mayonnaise.

Yields: 12 side-dish servings

Total Time: 1 hr

4 pound(s) small red potatoes, scrubbed and cut in quarters
Salt and pepper
1/4 cup(s) dry white wine
1/2 cup(s) low-fat buttermilk
1/4 cup(s) light mayonnaise
1 tablespoon(s) Dijon mustard
1 cup(s) packed fresh basil leaves, very thinly sliced
Chopped fresh chives, for garnish

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

Directions

1.In 8-quart saucepot, place potatoes and enough cold water to cover by 2 inches. Cover and heat to boiling on high. Add 1 teaspoon salt. Cover and reduce heat to medium-low; simmer 8 to 10 minutes or until tender. Drain well and transfer to large bowl.
2.To bowl with potatoes, add wine and 1 tablespoon lemon juice. Toss gently until well mixed. Cool to room temperature.
3.Prepare dressing: In large measuring cup, with wire whisk, stir buttermilk, mayonnaise, mustard, 1/4 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and remaining 3 tablespoons lemon juice until well blended. (Dressing can be made up to 3 days ahead. Cover and refrigerate.) To bowl with potatoes, add dressing and basil. Toss gently until evenly coated. Garnish with chives.

Nutritional Information
(per serving)

Calories 160
Total Fat 2g
Saturated Fat 0
Cholesterol 2mg
Sodium 135mg
Total Carbohydrate 32g
Dietary Fiber 3g
Sugars --
Protein 4g
Calcium --

Wheat Berry Salad with Raisins and Pistachios

Wheat Berry Salad with Raisins and Pistachios

****Susan's Note: I have wanted a good wheat berry salad recipe for a while - ever since I first tasted the curried wheat berry salad at Whole Foods. This is delicious and simple to make!!! YUM!! I recommend you add pistachios at the time of serving, though, or they lose their crunch. So good. I bought my wheat berries at the bulk organic section of Wegmans.

Myth-Buster Recipe. Eating fiber-rich whole foods is the best way to gain this essential component of your diet. Whole-grain wheat berries are chewy, mild, and packed with fiber. Prep all the ingredients while the grain cooks.

Yield: 6 servings (serving size: about 1/2 cup)
Ingredients
1 cup uncooked wheat berries (hard winter wheat)
3/4 teaspoon salt, divided
3 tablespoons shelled pistachios
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 teaspoons honey
1/2 teaspoon ground coriander
1/2 teaspoon grated peeled fresh ginger
1/2 cup golden raisins
1/4 cup thinly sliced green onions
2 tablespoons chopped fresh cilantro
1/2 cup (2 ounces) crumbled goat cheese

Preparation
1. Preheat oven to 350°.

2. Place wheat berries and 1/2 teaspoon salt in a medium saucepan. Cover with water to 2 inches above wheat berries, and bring to a boil. Cover, reduce heat to medium-low, and simmer for 1 hour or until tender. Drain.

3. Place pistachios on a baking sheet. Bake at 350° for 8 minutes, stirring once. Cool slightly, and chop.

4. Combine oil, juice, honey, coriander, ginger, and remaining 1/4 teaspoon salt in a large bowl, stirring with a whisk. Add hot wheat berries and raisins; stir well to combine. Let stand for 20 minutes or until cooled to room temperature.

5. Add nuts, 1/4 cup green onions, and cilantro to wheat berry mixture. Transfer to a serving bowl, and sprinkle with goat cheese.

Nutritional Information
Calories:
240
Fat:
8.9g (sat 2.3g,mono 4.8g,poly 1.3g)
Protein:
7.2g
Carbohydrate:
36.8g
Fiber:
5g
Cholesterol:
4mg
Iron:
0.7mg
Sodium:
284mg
Calcium:
28mg
Jackie Mills, MS, RD, Cooking Light, APRIL 2010

Spaghetti with Sausage and Simple Tomato Sauce

Spaghetti with Sausage and Simple Tomato Sauce

***Susan's Note; YUM! I made this with fettucini and roasted pepper/garlic turkey sausage from Whole Foods. I used diced canned tomatoes instead of canned whole. It was good.

Prep Time: 30 minutes
Yield: 4 servings (serving size: 1 1/4 cups pasta, 2 tablespoons cheese, and 1 tablespoon basil)

Ingredients
8 ounces hot Italian turkey sausage links
8 ounces uncooked spaghetti
1 (28-ounce) can no-salt-added whole tomatoes, undrained
2 tablespoons olive oil
1/2 teaspoon crushed red pepper
5 garlic cloves, minced
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 cup torn fresh basil
1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese
Preparation
1. Preheat broiler.

2. Arrange sausage on a small baking sheet. Broil sausage 5 minutes on each side or until done. Remove pan from oven (do not turn broiler off). Cut sausage into 1/4-inch-thick slices. Arrange slices in a single layer on baking sheet. Broil sausage slices 2 minutes or until browned.

3. Cook pasta according to package directions, omitting salt and fat; drain.

4. Place tomatoes in a food processor; process until almost smooth. Heat olive oil in a large nonstick skillet over medium-high heat. Add crushed red pepper and minced garlic; sauté 1 minute. Stir in tomatoes, sugar, and salt; cook 4 minutes or until slightly thick. Add sausage and cooked pasta to pan; toss well. Top with fresh basil and Parmigiano-Reggiano.

Nutritional Information
Calories:
460
Fat:
16.9g (sat 5.1g,mono 8.1g,poly 2.8g)
Protein:
24.4g
Carbohydrate:
53.3g
Fiber:
4g
Cholesterol:
57mg
Iron:
4.7mg
Sodium:
895mg
Calcium:
253mg
Ann Pittman, Cooking Light, APRIL 2010

Magic Cookie Bars

Magic Cookie Bars

***Susan's note: I had some butterscotch chips I wanted to use up, hence this recipe. Yum! They're really good. Put foil in your pan, set the bars in the fridge to set up after cooling a little bit, and then take the foil out and cut them with a big butcher knife. Also - I hate coconut, so I used chopped dried cranberries instead. Yum!

Ingredients
1/2 cup butter, melted
2 cups graham cracker crumbs
1 (14 1/2-ounce) can sweetened condensed milk
1 cup semisweet chocolate morsels
1 cup butterscotch morsels
1 (7-ounce) package sweetened flaked coconut
1 cup chopped walnuts
Preparation
Stir together melted butter and graham cracker crumbs, and press into bottom of a 13- x 9-inch pan.

Pour sweetened condensed milk over crumbs; sprinkle evenly with chocolate and butterscotch morsels, coconut, and walnuts. Gently press mixture to a uniform thickness with a fork.

Bake at 350° for 25 to 30 minutes or until coconut is lightly browned. Cool 45 minutes on a wire rack. Cut into 1 1/2- x 2 1/2-inch bars.

Southern Living Nov 2002

Garlic and Herb Oven Fried Halibut

Garlic and Herb Oven Fried Halibut
by Cooking Light

****Susan's Note: My husband and I really liked this recipe. I didn't have fresh basil (used dried) or onion powder (used a little minced fresh onion), and it turned out yummy. I made 2 large fillets (about 8 oz each). I served it with peas and stuffing. I used a toaster oven to make it super easy.

Yield: 6 servings (serving size: 1 fillet)
Ingredients
1 cup panko (Japanese breadcrumbs)
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon onion powder
1 large garlic clove, minced
2 large egg whites, lightly beaten
1 large egg, lightly beaten
2 tablespoons all-purpose flour
6 (6-ounce) halibut fillets
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil, divided
Cooking spray

Preparation
Preheat oven to 450°.

Combine first 5 ingredients in a shallow dish. Place egg whites and egg in a shallow dish. Place flour in a shallow dish. Sprinkle fish with salt and pepper. Dredge fish in flour. Dip in egg mixture; dredge in panko mixture.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 3 fish fillets; cook 2 1/2 minutes on each side or until browned. Place fish on a broiler pan coated with cooking spray. Repeat procedure with remaining 1 tablespoon oil and remaining fish. Bake at 450° for 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Nutritional Information
Calories:
293 (29% from fat)
Fat:
9.6g (sat 1.4g,mono 4.9g,poly 1.8g)
Protein:
39.4g
Carbohydrate:
9.2g
Fiber:
0.5g
Cholesterol:
90mg
Iron:
1.8mg
Sodium:
446mg
Calcium:
89mg

Doughnut (Donut) Muffins

Doughnut Muffins

***Susan's Note: I saw these on the Food Network's show "Best Thing I ever ate" last night, and I knew since today was a snow day I would be doing some baking! Yum, these are good. These are a lot of work, though. I don't know if I'd ever make them again, just because of that. Also, I happened to have some buttermilk because I made Cooking Light's Red Velvet cupcakes with cream cheese icing over the weekend. (Those were just so-so to me, but other people loved them.)

Kathleen's Doughnut Muffins
by Carrie Brown, John Werner, and Michael McLaughlin
from The Jimtown Store Cookbook (HarperCollins)
Makes 24 muffins


6 cups unbleached all-purpose flour
5 teaspoons baking powder
1/2 teaspoon baking soda
1 3/4 teaspoons salt
1 teaspoon freshly ground nutmeg
1 2/3 cups milk
1/4 cup buttermilk
1 cup (2 sticks) unsalted butter, softened
1 3/4 cups sugar
4 large eggs
Muffin Coating
2 cups sugar
2 tablespoons ground cinnamon
1 cup (2 sticks) unsalted butter, melted
1. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees Fahrenheit. Grease and lightly flour the cups of two standard muffin tins (12 muffins each).

2. For the muffins, sift together the flour, baking powder, baking soda, salt, and nutmeg. Mix together the milk and buttermilk.

3. In the bowl of a standing mixer using the paddle attachment or in a large mixing bowl with a handheld mixer on medium speed, cream the butter. Gradually mix in the sugar and beat until the mixture lightens in color and increases in volume. Add the eggs one at a time, mixing after each addition no more than necessary to blend. By hand, alternately add the dry ingredients in four additions and the milk in three additions, starting and ending with dry ingredients and mixing no more than necessary to blend after each addition. The batter should be smooth but should not be overmixed.

4. Divide the batter among the prepared muffin tins, filling the cups level with about 1/2 cup batter per muffin (at the bakery Kathleen uses a number 16 ice-cream scoop, available in restaurant-supply houses).

5. Bake until the muffins have risen and are firm to the touch, about 30 minutes. Let the muffins cool in the tins on a rack for a few minutes.

6. To coat the muffins, in a bowl, stir together the sugar and cinnamon. When the muffins are just cool enough to handle, remove them from the tins. One at a time, brush them, all over with the butter, then roll them in the cinnamon-sugar, covering them thoroughly. Enjoy the muffins immediately or let them stand on a rack until cool.

Caramelized Onion and Goat Cheese Pizza

Caramelized Onion and Goat Cheese Pizza
Cooking Light

Susan's Note: I bought a ball of dough from my local pizzeria for $3 and made this delicious pizza. I had made it a long time ago but forgot about it. Yum! More cheese would make it yummier.

Sweet onions, salty sun-dried tomatoes and tangy crumbled goat cheese give this low-fat pizza a tasty depth of flavor.

Yield: 6 servings (serving size: 1 wedge)
Ingredients
2 teaspoons olive oil
2 cups thinly sliced onion, separated into rings (about 1 onion)
1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
1/2 cup bottled pizza sauce (such as Contadina)
1/4 cup chopped drained oil-packed sun-dried tomato halves
2/3 cup (3 ounces) crumbled goat cheese
1/4 cup chopped fresh basil
Preparation
Preheat oven to 450°.

Heat olive oil in a large nonstick skillet over medium-high heat. Add onion; cover and cook for 3 minutes. Uncover and cook for 11 minutes or until golden brown, stirring frequently.

Place the pizza crust on a baking sheet. Combine the sauce and tomatoes. Spread sauce mixture over pizza crust. Top with onion and cheese. Bake at 450° for 10 minutes or until crust is golden brown. Sprinkle with basil. Cut into 6 wedges.

Nutritional Information
Calories:
285 (29% from fat)
Fat:
9.2g (sat 3.8g,mono 4g,poly 1g)
Protein:
11.6g
Carbohydrate:
38.4g
Fiber:
1.4g
Cholesterol:
7mg
Iron:
2.6mg
Sodium:
577mg
Calcium:
238mg

Oriental Salad

***Susan's Note: A mom at my elementary school made this for a PTO teacher luncheon and I've made it for a baby shower - yum! Many people return for seconds. Easy. And cheap!

Oriental Salad
Serves 8-10

Dressing: (make before) 1 c. olive oil, ½ c. red wine vinegar, ½ c. sugar,
2 packets of oriental Ramen noodle seasoning (chicken flavor - from
noodle packet)


1. Take 8 oz. of slivered almonds and toast in a dry skillet (just until
golden)

2. Take 2 packages of oriental Ramen noodles and crush and fry in butter
until golden

Can make both ahead and combine and store in a Tupperware until
ready to serve.

When ready to serve take a 16 oz. bag of coleslaw, toss w/ noodle and
almond mixture and toss w/ dressing! ENJOY!

Pumpkin Cheesecake (with Gingersnap Crust)

My very first cheesecake, this was a huge success after Thanksgiving dinner!! I made two "additions": I added a bag of dried cranberries into the batter before baking, and I used gingersnaps instead of graham crackers for the crust. Oh, also, I didn't have allspice so I left it out. This recipe is from the Nov/Dec '03 issue of Cook's Illustrated, which I found online here. The texture is light and "mousse"-y. Yum!!!

SPICED PUMPKIN CHEESECAKE
Makes one 9-inch cake, serving 12 to 16

Make sure to begin the recipe by removing the cream cheese and eggs from the refrigerator. Depending on the oven and the temperature of the ingredients, the cheesecake may bake about 15 minutes faster or slower than the directions indicate; it is therefore best to check the cake 1 1/4 hours into baking. Although the cheesecake can be made up to 3 days in advance, the crust will begin to lose its crispness after only 1 day. To make slicing the cheesecake easy and neat, use a knife with a narrow blade, such as a carving knife; between cuts, dip the blade into a pitcher of hot water and wipe it clean with paper towels. The cheesecake is good on its own, but the Brown Sugar and Bourbon Cream (recipe follows) is a grand addition.

Crust
5 ounces graham crackers (9 whole crackers), broken into large pieces
3 tablespoons sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter, melted

Filling
1 1/3 cups (10 1/3 ounces) sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 teaspoon salt
1 can (15 ounces) pumpkin
1 1/2 pounds cream cheese, cut into 1-inch chunks and left to soften at room temperature about 30 minutes
1 tablespoon vanilla extract
1 tablespoon juice from 1 lemon
5 large eggs, left at room temperature about 30 minutes
1 cup heavy cream

1. For the crust: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray bottom and sides of 9-inch springform pan evenly with nonstick cooking spray. Pulse crackers, sugar, and spices in food processor until evenly and finely ground, about fifteen 2-second pulses. Transfer crumbs to medium bowl, drizzle melted butter over, and mix with rubber spatula until evenly moistened. Turn crumbs into prepared springform pan and, using hand, spread crumbs into even layer. Using flat-bottomed ramekin or drinking glass, press crumbs evenly into pan bottom, then use soup spoon to press and smooth crust into edges of pan. Bake until fragrant and browned about the edges, about 15 minutes. Cool on wire rack while making filling.

2. For the filling: Bring about 4 quarts water to simmer in large saucepan or stockpot. Combine sugar, spices, and salt in small bowl and whisk to combine. Follow illustrations 00 through 00 to remove excess moisture from pumpkin. (Lay down about 4 paper towels, put pumpkin on top, press 4 or more paper towels on top to remove excess moisture.)


3. In standing mixer fitted with flat beater, beat cream cheese at medium speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula. Add about a third of sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape bowl and add remaining sugar in two additions, scraping bowl after each addition. Add pumpkin, vanilla, and lemon juice and beat at medium speed until combined, about 45 seconds; scrape bowl. Add 3 eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl. Add remaining 2 eggs and beat at medium-low until incorporated, about 45 seconds; scrape bowl. Add heavy cream and beat at low speed until combined, about 45 seconds. Using rubber spatula, scrape bottom and sides of bowl and give final stir by hand.

4. Set springform pan with cooled crust on 18-inch-square doubled layer heavy-duty foil and wrap bottom and sides with foil; set wrapped springform pan in roasting pan. Pour filling into springform pan and smooth surface; set roasting pan in oven and pour enough boiling water to come about halfway up side of springform pan. Bake until center of cake is slightly wobbly when pan is shaken, and center of cake registers 145 to 150 degrees on instant-read thermometer, about 1 1/2 hours (see note). Set roasting pan on wire rack and cool until water is just warm, about 45 minutes. Remove springform pan from water bath, discard foil, and set on wire rack; continue to cool until barely warm, about 3 hours. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.

5. To serve: Run paring knife around cake to loosen; remove sides of pan. Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving platter. Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.

Best Regards,
Cook's

Grilled Chicken Sandwiches with Mustard, Grilled Potato Slices with Salt and Vinegar, Peach and Basil Crumbles

Grilled Chicken Sandwiches with Mustard, Grilled Potato Slices with Salt and Vinegar, Peach and Basil Crumbles

***Susan's Note: I made this for the family on Labor Day weekend, and it was delicious. I used Wegmans pre-marinated mustard chicken breasts for the chicken, patted them dry then put them in the marinade. I used Wegmans ciabatta bread instead of baguette. I used sour cream instead of creme fraiche. For dessert, I used 2 nectarines and 3 peaches and I peeled them, and I put everything into one baking dish, instead of 4 separate dishes. Yum.

Grilled Chicken Sandwiches with Mustard
Makes 4
1/4 cup plus 3 tablespoons whole-grain mustard
1/2 cup extra-virgin olive oil
1/3 cup chopped fresh dill
2 garlic cloves, minced (1 tablespoon)
Coarse salt and freshly ground pepper
2 chicken cutlets (6 ounces each)
1 large red onion, sliced into 1/2-inch-thick rounds
3 ounces aged cheddar cheese, thinly sliced
1 baguette, cut crosswise into 4 pieces and halved horizontally
3 tablespoons creme fraiche
3 sour pickles, thinly sliced lengthwise

Directions
Mix 1/4 cup mustard, the oil, dill, garlic, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in a medium bowl. Add chicken and onion, and toss to coat. Refrigerate, covered, for 30 minutes.
Preheat grill to medium-high. Grill onion, turning often, 8 to 10 minutes. Grill chicken on 1 side for 3 minutes; flip, top with cheddar, and cook 3 minutes more. Cut cutlets in half. Grill baguette, cut sides down, until crisp, 1 to 2 minutes.
Mix remaining 3 tablespoons mustard and the creme fraiche in a small bowl. Spread onto cut sides of baguette. Sandwich chicken, pickles, and onion between bread.



Grilled Potato Slices with Salt and Vinegar
Simmering potatoes in vinegar imparts a pleasant tang reminiscent of salt-and-vinegar potato chips. Grilling, a healthier technique than frying, gives the potatoes a nice charred flavor.
Serves 4
1 pound potatoes, preferably fingerling, cut lengthwise into 1/4-inch-thick slices
2 cups white vinegar
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons coarse salt, plus more for sprinkling
1/4 teaspoon freshly ground pepper

Directions
Bring potatoes and vinegar to a boil in a medium saucepan (vinegar should cover potatoes). Reduce heat to medium-low, and simmer potatoes until just fork tender, about 5 minutes. Let potatoes cool in vinegar for 30 minutes. Drain well, and gently toss with oil, salt, and pepper.
Preheat grill to medium-high. Grill potatoes in a single layer until browned on both sides and cooked through, about 5 minutes per side. Sprinkle with salt before serving.




Peach-and-Basil Crumbles
Makes 4

FOR THE FILLING
4 ripe peaches, pitted, peeled if desired, each sliced into 8 wedges
1 tablespoon granulated sugar
1 tablespoon fresh basil (3 to 4 leaves, torn if large)
1/2 teaspoon grated lemon zest
1/4 teaspoon coarse salt

FOR THE TOPPING
2 ounces chopped almonds (1/3 cup)
1/3 cup packed light-brown sugar
1/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon coarse salt
1 1/2 ounces (3 tablespoons) cold unsalted butter, cut into 6 pieces
Heavy cream, for serving (optional)

Directions

Preheat oven to 400 degrees. Make the filling: Mix all ingredients to combine.
Make the topping: Combine all ingredients (except cream), rubbing in butter with your fingers until mixture is crumbly.
Divide filling among four 5 1/2-inch round baking dishes, and sprinkle with topping. Transfer to a baking sheet. Bake until bubbling and golden brown, 25 to 27 minutes. Let cool slightly. Drizzle with heavy cream if desired.