Panera Asian Sesame Chicken Salad

*** Susan's note: Oh my goodness! I am so excited that Panera finally made this recipe available via their website! I eat this salad almost once a week, so I am thrilled to be able to make it at home, Don't forget the cilantro! And don't worry about frying your own wontons - that's too much work. Buy those crispy Chinese wontons at the store (bagged in the Asian section).

Asian Sesame Chicken Salad
INGREDIENTS
2 wonton wrappers
Canola oil, for frying
2 tablespoons sliced almonds
4 cups romaine lettuce, torn into bite-size pieces, loosely packed
1 tablespoon fresh cilantro, chopped
3 ounces boneless, skinless chicken breast, grilled and sliced thinly on a bias
¼ cup Panera Bread Asian Sesame Dressing (recipe follows)
1 tablespoon sesame seeds

DIRECTIONS
PREHEAT the oven to 350°F. To prepare wonton strips, cut wonton wrappers into 1/4 inch strips. In a deep skillet, pour canola oil to a depth of 2 to 3 inches. Heat oil to 365°F. Carefully drop wonton slices into hot oil and fry for about 30 seconds, or until crisp and golden. Remove with slotted spoon and drain on paper towels.

Arrange almonds in a single layer on a sheet pan. Toast in the oven for 5 minutes, toss nuts, then toast for an additional 5 minutes, or until golden. Remove from pan to cool.

To make the salad, toss the lettuce, cilantro, wonton strips, chicken, and dressing in a large mixing bowl until combined. Place the mixture on a serving plate. Sprinkle with sesame seeds and almonds and serve.


Panera Bread Asian Sesame Dressing

Makes 1 ¼ cups

¼ cup rice vinegar
¼ cup toasted sesame oil
2 tablespoons soy sauce
1 teaspoon toasted sesame seeds
1 teaspoon crushed red pepper flakes
¾ cup canola or vegetable oil

COMBINE all ingredients except canola oil in a medium mixing bowl with a wire whisk. Once ingredients are combined, slowly pour in the oil while whisking to form an emulsion.

Quinoa Avocado Salad

***Susan's Note: I made this with white quinoa and I couldn't find the lemon vinaigrette at Wegmans! So I made my own: lemon juice, Wegmans basting oil, and a little honey. We enjoyed this but I like my Wheat Berry Salad recipe better.

Red Quinoa-Avocado Salad
Serves: 10 | Active Time: 20 mins | Total Time: 1 hour(s) 5 mins
Wegmans Winter 2011

Ingredients

1 pkg (7 oz) Food You Feel Good About Red Quinoa (Grocery Dept), cooked per pkg directions, chilled
1 pkg (12 oz) Food You Feel Good About Just Picked and Quickly Frozen Super-Sweet Corn, thawed
1 cup finely chopped fresh cilantro
1 cup green onions, thinly sliced on the bias
2 plum tomatoes, 1/4-inch dice (about 1 cup)
2 avocados, peeled, pitted, cubed small
1/2 cup Food You Feel Good About Lemon Vinaigrette (Produce Dept)
1/2 tsp salt
1/2 tsp pepper

Directions:
Add cooked quinoa, corn, cilantro, green onions, and tomatoes to mixing bowl. Fold in avocados and dressing; mix until well-combined. Season with salt and pepper; serve.

Sweet and Sour Chicken Stir Fry

Sweet and Sour Chicken Stir Fry (Woman's Day Feb. 2011)

***Susan's Note: I had some leftover apricot preserves from my family's favorite Apricot Dijon Chicken recipe, so I thought this looked good. The only change I made was that I seasoned the chicken with salt and pepper, and I cut baby carrots into little chunks. Ben and I both enjoyed this.

Sweet & Spicy Chicken Stir-Fry Recipe
By Woman's Day Kitchen from Woman's Day | February 1, 2011

Traditional stir-fry may be low in fat, but it’s also laden with sodium. Lighten things up with this version, which uses a zesty
blend of apricot jam, fresh ginger, vinegar and red pepper flakes.

Active Time: 15 minutes
Total Time: 15 minutes

Recipe Ingredients
1 cup brown rice
1⁄2 cup apricot preserves
2 Tbsp cider vinegar
1 Tbsp grated fresh ginger
1⁄4 to 1⁄2 tsp crushed red pepper flakes
3 tsp canola oil
1 lb boneless, skinless chicken breasts, sliced crosswise 1⁄4 in. thick
2 medium carrots, cut into very thin strips
1⁄2 lb snow peas, halved diagonally lengthwise
Recipe Preparation
1. Cook the rice according to package directions.

2. Meanwhile, in a small bowl, combine the apricot preserves, vinegar, ginger, red pepper flakes and 1 Tbsp water; set aside.

3. Heat the oil in a large skillet over medium-high heat. In batches, cook the chicken until golden brown, 1 to 2 minutes per side; transfer to a plate.

4. Add the carrots, snow peas and remaining tsp oil and cook, tossing, for 2 minutes. Return the chicken to the skillet, add the apricot mixture, and cook until the chicken is cooked through and the vegetables are just tender, 2 to 3 minutes more. Serve over the rice.

Yield 4 Servings
Servings 4
Amount Per Serving
Calories 458
Total Fat 7g
Saturated Fat 1g
Cholesterol 72mg
Sodium 179mg
Total Carbohydrates 69g
Dietary Fiber 5g
Protein 30g

Mozzarella, Raspberry and Brown Sugar Panini (Giada de Laurentis)

Mozzarella, Raspberry and Brown Sugar Panini


***Susan's Note: Both Ben and I love this, we have been making it over and over lately. We use our indoor George Foreman Grill.


Yield: Makes 8 servings (serving size: 1/2 panini)

Ingredients
1/4 cup olive oil
8 (1/2-inch-thick) slices bakery-style white bread
1/2 cup raspberry jam
2 teaspoons chopped fresh rosemary
8 ounces fresh mozzarella cheese, drained and patted dry
Salt (optional)
2 tablespoons light brown sugar

Preparation
1. Preheat panini press or grill pan.

2. Using a pastry brush, brush oil on both sides of bread. Spread jam evenly over 1 side of each slice of bread; sprinkle with rosemary. Cut mozzarella into 8 slices; place 2 slices of cheese on each of 4 bread slices. Sprinkle a pinch of salt over cheese, if desired; top with remaining 4 slices of bread, jam side down. Sprinkle tops with brown sugar.

3. Grill panini in a panini press until cheese has melted and bread is golden and crispy (about 3 minutes). If you do not have a panini press or indoor grill, use a ridged grill pan: Put sandwiches in pan (in batches, if necessary); place a weight, such as a brick wrapped in aluminum foil or a heavy cast-iron skillet, on top to press them down. Brown the first side (about 2-3 minutes), flip the sandwich, replace the weight, and brown the other side (about 2-3 minutes) to finish melting the cheese. Cut paninis in half; serve.

Nutritional Information
Calories:
269
Fat:
14g (sat 5g,mono 7g,poly 1g)
Cholesterol:
23mg
Protein:
7g
Carbohydrate:
29g
Fiber:
1g
Iron:
1mg
Sodium:
188mg
Calcium:
41mg
Adapted from Giada at Home by Giada De Laurentiis.

, Health, DECEMBER 2010

Spiced Pork Tenderloin with Sauteed Apples

Spiced Pork Tenderloin with Sauteed Apples

***Susan's Note: My husband and mom and I enjoyed this as a perfect, easy, fall dish. I served it with spinach salad, green beans, and roasted butternut squash. ***


Sweet spices coat lean pork tenderloin, while apples get a savory treatment with shallots and thyme. Serve with a spinach salad.

Total: 20 minutes
Yield: 4 servings (serving size: 3 pork medallions and about 1/2 cup apple mixture)
Ingredients
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pound pork tenderloin, trimmed and cut crosswise into 12 pieces
Cooking spray
2 tablespoons butter
2 cups thinly sliced unpeeled Braeburn or Gala apple
1/3 cup thinly sliced shallots
1/8 teaspoon salt
1/4 cup apple cider
1 teaspoon fresh thyme leaves
Preparation
1. Heat a large cast-iron skillet over medium-high heat. Combine first 5 ingredients; sprinkle spice mixture evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.

2. Melt butter in pan; swirl to coat. Add apple slices, 1/3 cup shallots, and 1/8 teaspoon salt; sauté 4 minutes or until apple starts to brown. Add apple cider to pan, and cook for 2 minutes or until apple is crisp-tender. Stir in thyme leaves. Serve apple mixture with the pork.

Nutritional Information
Calories:
234
Fat:
9.7g (sat 5g,mono 3.2g,poly 0.7g)
Protein:
24.4g
Carbohydrate:
12.3g
Fiber:
1.5g
Cholesterol:
89mg
Iron:
1.7mg
Sodium:
468mg
Calcium:
18mg
Cooking Light, OCTOBER 2010

Blueberry Oat Pancakes with Maple Yogurt

Blueberry Oat Pancakes with Maple Yogurt

****Susan's Note: My husband and I really liked this. We had a bit of a tough time with the blender, we had to start and stop it, but it was really good. Don't omit the blueberries. It really needs that sweetness. We didn't make the yogurt, just used sugar free syrup.***


Blueberry oat pancakes with maple yogurt
1 cup old-fashioned rolled oats
1/2 cup low-fat cottage cheese
2 large eggs
1 teaspoon vanilla extract
1 cup blueberries
3/4 cup plain low-fat Greek yogurt
1 tablespoon maple syrup
Cooking spray

Combine oats, cottage cheese, eggs and vanilla in a blender or food processor; process until smooth. Gently stir in the blueberries. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon about 2 tablespoons batter per pancake into pan. Cook 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over, and cook 3 more minutes or until golden.

Combine yogurt and maple syrup; serve alongside pancakes.

Proscuitto, Fresh Fig, and Manchego Cheese Sandwiches

Proscuitto, Fresh Fig, and Manchego Cheese Sandwiches

***Susan's Note: When I saw this recipe in Cooking Light, I thought, "This looks so yummy!" I had never bought prosciutto, fresh figs, fig jam, plain arugula or manchego cheese before. Wegmans to the rescue! Go to the deli counter and ask for slices of Wegman's prosciutto, find the fresh figs in Aug-Sept in plastic cartons in the fruit salad area of the produce section, the fig jam was by the gourmet cheeses, which is where I found the manchego cheese. The fresh arugula is by the baby spinach, etc., and it was my FAVORITE part of the sandwich. I never realized how yummy and peppery it is. We also used Wegmans 7 Grain Sourdough for the bread. I really liked this a lot, though the ingredients were expensive. The figs have a light flavor.***

Prosciutto and fresh figs are a classic Italian combination. Here, along with the cheese and jam, they create a sweet-savory sandwich that's simple yet memorable.

Total: 20 minutes
Yield: 4 servings (serving size: 1 sandwich)
Ingredients
4 teaspoons Dijon mustard
8 (3/4-ounce) slices Italian bread, toasted
1 cup baby arugula
2 ounces very thin slices prosciutto
2 ounces Manchego cheese, shaved
8 fresh figs, cut into thin slices
2 tablespoons fig jam
Preparation
1. Spread 1 teaspoon mustard over 4 bread slices. Arrange 1/4 cup arugula over each bread slice. Divide prosciutto evenly over bread slices; top evenly with cheese and fig slices. Spread 1 1/2 teaspoons jam over remaining 4 bread slices. Top each serving with 1 bread slice, jam side down.

Kitchen Notes
Great ingredients make all the difference here, so look for a fine loaf of artisan bread and quality prosciutto. Use a sharp vegetable peeler to shave the Manchego, a Spanish cheese similar to pecorino Romano (which you can substitute).

Nutritional Information
Calories:
295
Fat:
5.3g (sat 2.6g,mono 2.1g,poly 0.6g)
Protein:
11.5g
Carbohydrate:
52.3g
Fiber:
4.2g
Cholesterol:
18mg
Iron:
1.8mg
Sodium:
805mg
Calcium:
114mg
Lorrie Corvin, Cooking Light, SEPTEMBER 2010

Basil and Tomato Pizza (from Health Magazine)

Basil and Tomato Pizza

***Susan's Note: I have only recently been converted to enjoying fresh tomatoes, but most especially around this time of year when you can get homegrown or heirloom tomatoes in the supermarket (like Wegmans). This is a great and healthy use of those tomatoes. I doubled this recipe and made two rectangular pies...I don't have a circular baking sheet or pizza stone. I bought a 28 oz ball of wheat dough in the freezer section at Wegmans, which worked great after it thawed. The recipes says to "halve" the tomatoes but I just cut them in thick slices (more like fourths) - halves would be too chunky for me. We all really enjoyed this pizza. Don't forget to have extra red pepper on hand for sprinkling afterward in case people want more heat.

NOTE: You will want to line the bottom of your oven with some aluminum foil before turning it on, just in case the pizza juices/cheese goes splattering due to the high heat.

Prep: 7 minutes; Cook: 8 minutes; Total time: 15 minutes.

Yield: Makes 4 servings (serving size: 2 slices)
Ingredients
1 (14-ounce) whole-wheat refrigerated pizza crust dough
All-purpose flour and cornmeal, as needed
2 large garlic cloves, sliced
1/2 cup preshredded part-skim mozzarella cheese (3 ounces)
1/4 cup grated Parmesan cheese
1 1/2 ounces prosciutto
3/4 pound assorted tomatoes, halved
1/2 cup fresh basil leaves
1/8 teaspoon crushed red pepper
Preparation
1. Preheat oven to 550°. Place dough on a lightly floured surface; roll into a 13-inch round. Sprinkle a baking sheet with cornmeal, and place dough on top; top with remaining ingredients.

2. Bake on bottom rack until cheese is melted and crust is crisp (about 8 minutes). Slice into 8 pieces; serve.

Nutritional Information
Calories:
318
Fat:
8g (sat 3g,mono 1g,poly 1g)
Cholesterol:
20mg
Protein:
17g
Carbohydrate:
48g
Fiber:
6g
Iron:
3mg
Sodium:
575mg
Calcium:
195mg
Lori Powell, Health, SEPTEMBER 2010

Summer Trifle

***Susan's Note: I couldn't find this recipe online, so I retyped it below. It's from Weight Watchers Magazine, July/August 2010. I used Butterfly Bakery Sugar Free Angel Food Cake from Wegmans, which reduces the calories even more, but you couldn't tell! This was a delicious summer dessert. Take advantage of your summer fruit by making this trifle that my whole family enjoyed. We even had Cool Whip Lite for a topping, but it didn't need it! Yum.***

Serves 6
Prep 25 min

Ingredients
4 large ripe nectarines, pitted and diced
3 T sugar
3/4 c part skim ricotta cheese
Grated zest of 1/2 lemon
1 6 oz wedge angel food cake, cut into 3/4 inch cubes
3 T light honey (I used dark)
1 6 oz container fresh raspberries (I used more!)
1/2 c. fresh blueberries

1. Combine nectarines and sugar in medium bowl; toss to coat. Let stand until juice is released, about 10 minutes.

2. Meanwhile, mix ricotta and lemon zest in small bowl.

3. Place half of cake cubes in tall glass serving dish or clear bowl; top with half of nectarines and juice. Spoon 6 Tbsp ricotta mixture over nectarines, then drizzle with 1 Tbsp honey. Repeat with remaining cake, nectarines, and ricotta mixture. Drizzle top with 1 Tbsp honey. Sprinkle trifle with raspberries and blueberries; drizzle with remaining 1 Tbsp honey.

240 cal, 3 g fat, 4 g fiber, 7 g protein - 4 WW POINTS per serving.

You can cover and refrigerate up to 24 hours.

Seared Scallops with Farmers' Market Salad

Seared Scallops with Farmers' Market Salad



***Susan's Note: My husband really liked these, and I did too. They were a quick, filling and healthy meal. According to this recipe, it's about 5 Weight Watcher points per serving. BUT I would hesitate to make them again because the scallops were so darn expensive!! I bought 1.33 pounds of fresh scallops at Wegmans for about $20.00. Ugh. And I've heard not to use frozen scallops because once they thaw they are messed up somehow, so I didn't get frozen. I couldn't find "dry packed scallops either," don't really know where I could get those. I dried the scallops on a dish towel before cooking them in a cast iron skillet. I used one bag of "steam in bag" Wegmans frozen corn kernels.***


>>>Cooking Light September 2010

Look for dry-packed scallops, which will brown best.

Yield: 4 servings (serving size: about 1 cup salad and about 3 scallops)
Ingredients
2 cups chopped tomato (about 1 pound)
1 cup chopped fresh basil
1 tablespoon canola oil
1 1/2 pounds sea scallops
2 cups fresh corn kernels (about 3 ears)
Preparation
Combine tomato, basil, 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper; toss gently. Heat a large cast-iron or heavy skillet over high heat. Add oil to pan, swirling to coat. Pat scallops dry with paper towels; sprinkle with 1/2 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper. Add scallops to pan; cook 2 minutes or until browned. Turn scallops; cook 2 minutes or until done. Remove scallops from pan; keep warm. Coat pan with cooking spray. Add corn to pan; sauté 2 minutes or until lightly browned. Add to tomato mixture; toss gently. Serve salad with scallops.

Black Bean Lasagna

Black Bean Lasagna

Susan's Note: This is a lower-fat version of this lasagna adapted by Readers Digest from Taste of Home magazine's recipe. The article said "You can cut your risk of heart attack by nearly 40 percent if you eat a 3-ounce serving of black beans daily." I used an online recipe nutrition calculator to determine the nutrition information. My husband and I loved this and put a dollop of lite sour cream on top. :)

Ingredients
9 lasagna noodles
1 large onion, chopped
3 minced garlic cloves
1 tsp canola oil
2 cans (16 oz. each) black beans, rinsed and drained
1 can (14.5 oz) diced tomatoes, undrained
2 cans (6 oz each) tomato paste
1 cup water
2 TBS minced fresh cilantro
1/4 to 1/2 tsp crushed red pepper flakes
4 egg whites, beaten
1 carton (15 oz) reduced fat ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
2 cups (8 oz) shredded reduced fat Mexican cheese blend


DIRECTIONS:

1. Preheat oven to 350 degrees. Cook noodles according to package directions. Meanwhile, in large skillet over medium heat, cook onion and garlic in oil until tender. Add beans, tomatoes, tomato paste, water, cilantro, and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes or until slightly thickened.

2. In small bowl, combine egg whites, ricotta, parmesan, and parsley.

3. Drain noodles. Spread 1/2 cup bean mixture into 13 x 9 baking dish coated with cooking spray. Layer with 3 noodles, a third of ricotta mixture, a third of remaining bean mixture, and 2/3 cup of cheese blend. Repeat layers twice.

4. Cover and bake at 350 degrees for 30 - 35 min. Uncover, bake 10 to 15 minutes more or until bubbly. Let stand 10 minutes before cutting.


Nutrition Facts - 8 servings

Calories 705
Calories from Fat 154
% Daily Value*
Total Fat 17.1g 26%
Saturated Fat 9.2g 46%
Trans Fat 0.0g
Cholesterol 94mg 31%
Sodium 549mg 23%
Total Carbohydrates 97.9g 33%
Dietary Fiber 18.8g 75%
Sugars 11.1g
Protein 44.0g
Vitamin A 33%
Vitamin C 29

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!