Cod Casserole

Cod Casserole

INGREDIENTS

• 2 tablespoons extra-virgin olive oil, divided
• 2 medium onions, very thinly sliced
• 1 cup dry white wine
• 1 1/4 pounds cod (see Tip), cut into 4 pieces
• 2 teaspoons chopped fresh thyme
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 1/2 cups finely chopped whole-wheat country bread, (about 2 slices)
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 cup finely shredded Gruyere, or Swiss cheese

DIRECTIONS:

Preheat oven to 400°F/200°C

Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add onions and cook, stirring often, until just starting to soften, 5 to 7 minutes. Add wine, increase heat to high and cook, stirring often, until the wine is slightly reduced, 2 to 4 minutes.

Place cod on the onions and sprinkle with thyme, salt and pepper. Cover the pan tightly with foil; transfer to the oven and bake for 12 minutes.

Toss bread with the remaining 1 tablespoon oil, paprika and garlic powder in a medium bowl. Spread the bread mixture over the fish and top with cheese. Bake, uncovered, until the fish is opaque in the center, about 10 minutes more.

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Green Apple Sorbet

Green Apple Sorbet

INGREDIENTS:

• 750g (1.6lbs) granny smith apples, unpeeled, cored, and quartered
  
• juice of 1/2 a lemon
  
• 250ml (1 cup) water
  
• 375g (1.5 heaped cups) caster sugar
  
• 3 teaspoons calvados, optional
  
• 1/8 teaspoon liquid green food colouring, optional
  

DIRECTIONS:

1. Place the apples, lemon juice, water, and sugar in a medium saucepan over high heat. Bring to the boil, then reduce to a simmer.
2. Cook the apples until they are extremely soft, about 20 minutes.
3. Remove from the heat and allow to cool to room temperature.
4. Once the apples have cooled transfer them to a blender and blend until the mixture becomes a smooth puree. Strain the mixture through a fine sieve.
5. Stir through the calvados and green food colouring, if using. Refrigerate the apple mixture until cold.
6. Remove the mixture from the fridge and churn in an ice cream machine according to the manufacture’s instructions.
7. Once adequately frozen, transfer the sorbet to a container, cover tightly, and place in the freezer for a minimum of 4 hours.

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Chocolate Cupcakes with Peanut Butter Cookie Dough “Frosting” Recipe

Chocolate Cupcakes with Peanut Butter Cookie Dough “Frosting” Recipe

INGREDIENTS:
Makes 24 Cupcakes

Chocolate Cupcake Ingredients

• 1 (18.25 oz.) box Devil’s Food (or other chocolate variety) cake mix
• 1 cup buttermilk
• 1/2 cup vegetable or canola oil
• 4 eggs

Peanut Butter Cookie Dough “Frosting” Ingredients:

• 1 cup (1 stick) butter, room temperature
• 1 1/2 cups peanut butter
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1/2 cup milk
• 1 tsp. vanilla
• 2 1/2 cups flour
• 1/2 tsp. salt
• 1 cup mini semisweet chocolate chips

DIRECTIONS:

To Make Cupcakes:

Preheat oven to 350 degrees. Line 24 muffin cups with paper liners.

Beat cake mix, buttermilk and oil with an electric mixer on low to medium speed until moistened, about 30 seconds. Add eggs one at a time, until the batter is well-mixed. Increase speed to high and beat until thick for about 2 minutes.

Pour or scoop the batter into the paper liners until they are 2/3 full. Bake for 15-20 minutes, or until a toothpick inserted in the middle comes out clean. Remove from oven and let cupcakes cool on a wire rack. Once cooled, top with the frosting recipe (listed below).

To Make Peanut Butter Cookie Dough “Frosting”:

Use an electric mixer to beat butter and sugars together until fluffy, about 2-3 minutes. Mix in vanilla and milk. Stir in flour and salt and mix on low speed (or by hand) until incorporated. Add in extra milk to thin, if needed. Stir in chocolate chips.

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Root Beer Float Cupcakes

Root Beer Float Cupcakes

INGREDIENTS:
makes 12 cupcakes

• 1 1/8 cups all purpose flour
• 1/4 cup dark cocoa powder
• 1 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 teaspoons root beer concentrate
• 1/3 cup root beer
• 1/2 cup + 1 tablespoon heavy cream
• 1/2 cup butter, melted
• 2 tablespoons sour cream

DIRECTIONS:

Preheat oven to 350 degrees.

In a bowl, whisk egg and sugar until smooth and no lumps remain. Add cream, butter and vanilla, and mix until combined. Stir in sour cream. Sift dry ingredients together and add to wet mixture. Add root beer concentrate and root beer. Mix until batter is smooth. Line a muffin tin with liners and using a heaping 1/4 cup measure, add batter to each cup. Bake for 15-18 minutes. Let cool before frosting.



Vanilla and Root Beer Frosting

• 1 1/2 sticks butter, softened
• 4 cups powdered sugar
• 1 tablespoon vanilla extract
• 2 tablespoons milk
• 1/4 teaspoon root beer concentrate

DIRECTIONS:

In the bowl of an electric mixer, cream butter until smooth. On low speed, add powdered sugar one cup at a time, increasing speed to bring the frosting together. Add milk and vanilla extract. Beat until smooth. Remove almost all of the vanilla frosting, leaving behind about 1/3-1/2 cup in the mixer. Set vanilla frosting aside. Add root beer concentrate to remaining frosting in the bowl and beat until it comes together.

Prep two pastry bags (or you can simply use spoons) and fill one with vanilla frosting and the other with root beer frosting. Once the cupcakes have completely cooled, fill each one with root beer frosting (I simply plunge the pastry tip into the cupcake and squeeze), then top with vanilla frosting. Top with hot fudge or cocoa syrup.

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Bread and Butter Pudding

Bread and Butter Pudding

INGREDIENTS:
Serves 4

• 75 g/3 oz butter, at room temperature
• 12 slices medium-sliced white bread
• 50 g/2 oz raisins
• 300 ml/1/2 pint cream
• 300 ml/1/2 pint milk
• 4 egg yolks
• 75 g/3 oz caster sugar
• 2 eggs
• butterscotch sauce and custard, to serve

DIRECTIONS:

Generously butter an ovenproof dish. Remove the crusts from the bread and using the remaining butter butter, both sides, then cut each slice into quarters.

Arrange a single layer of the bread triangles, slightly overlapping in the bottom of the buttered dish. Scatter over some of the raisins and place another layer of the bread triangles on top and scatter over the remaining raisins. Press down gently with a fish slice or spatula.

To make the custard, heat the cream and milk in a pan until it almost comes to the boil. Remove from the heat. Meanwhile, whisk together the egg yolks and sugar in a large heatproof bowl set over a pan of simmering water until thickened and the whisk leaves a trail in the mixture. Remove from the heat and beat in the cream mixture until well combined.

Pour two-thirds of the custard over the layered-up bread triangles and leave to stand for about 30 minutes or until the bread has soaked up all of the custard.

Preheat the oven to 180C/350F/Gas 4. Pour the remaining custard over the soaked bread and butter triangles and arrange the rest of the bread triangles on top. Press down firmly with a fish slice so that the custard comes halfway up the bread triangles. Bake for 30-35 minutes until the custard is just set and the top is golden brown.

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Breakfast Skillet Taco

Breakfast Skillet Taco

INGREDIENTS:

• 5 soft corn tortillas (6” diameter)
• 6 scallions, chopped
• 1 red bell pepper, chopped
• 1 small jalapeno chile pepper, seeded and finely chopped (optional), wear plastic gloves when handling
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1 can (15 ounces) reduced-sodium black beans, rinsed and drained
• 4 cups baby spinach (about 4 ounces)
• 1 large tomato, chopped
• 1 cup shredded reduced-fat Cheddar cheese
• 4 tablespoons reduced-fat sour cream
• sprigs fresh cilantro

DIRECTIONS:

1. Preheat the oven to 350°F. Stack the tortillas on a large piece of foil, sprinkle the top one with water, and wrap in the foil. Heat for 10 minutes.
2. Meanwhile, heat a large nonstick skillet coated with olive oil cooking spray over medium-high heat. Add the scallions and bell pepper and cook for 5 minutes or until lightly browned. Add the jalapeno chile pepper (if using), garlic, and cumin. Cook for 2 minutes or until lightly browned. Stir in the beans, spinach, and tomato. Cook for 2 minutes or until heated through. Spread the mixture evenly in the skillet.
3. Remove from the heat and sprinkle with the cheese. Let stand until melted. Top with dollops of the sour cream and sprinkle with the cilantro.
4. Cut the warmed tortillas into quarters or strips. Serve immediately with the taco skillet.

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Curry Roasted Vegetables

Curry Roasted Vegetables

INGREDIENTS:

• 1 can chickpeas, drained and rinsed
• 1/2 cup shelled edamame
• 1/2 red pepper, cut into small strips
• 1 yellow pepper, cut into small strips
• 1/2 bag of broccoli florets
• 1 tbsp red curry powder
• 2 tsp cilantro
• 1 tsp garam masala (optional)
• 1 tsp ancho chili powder (or regular)
• 1.5 tsp sesame seeds
• Olive oil

DIRECTIONS:

1. Preheat oven to 425.
2. Combine all veggies in a bowl. Drizzle with olive oil, add in seasonings and toss until evenly coated. Spread in a baking sheet or shallow pan.
3. Bake for 25-30 minutes, until vegetables are well roasted - chickpeas will have some carmelization.
4. Serve over brown rice.

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Lemon Quinoa with Chickpeas

Lemon Quinoa with Chickpeas

INGREDIENTS:

• 1 cup uncooked quinoa
• 1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained
• 1 pint (2 cups) grape or cherry tomatoes, halved
• 2 medium cucumbers, peeled, seeded and chopped
• 1/2 cup fresh basil leaves or cilantro, coarsely chopped
• 1/4 cup fresh lemon juice
• 1/4 cup extra virgin olive oil
• Coarse salt
• Freshly ground black pepper

DIRECTIONS:
 
Cook quinoa according to package directions. Place cooked quinoa in a large mixing bowl; cool slightly. Stir in chickpeas, tomatoes, cucumbers and basil. For lemon dressing, whisk together lemon juice and olive oil. Pour dressing over quinoa mixture; stir to coat. Season to taste with salt and pepper. Can be served immediately or covered and chilled for several hours. Store in refrigerator.

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Cream Cheese Chocolate Cupcakes

Cream Cheese Chocolate Cupcakes

INGREDIENTS:
Filling:

• 1 package (8 oz.) cream cheese, softened
• 1/3 c. sugar
• 1 egg
• 1/8 tsp. salt
• 1 c. chocolate chips
• 1 c. peanut butter chips (or just use more chocolate if you want)

Cupcakes:

• 1 1/2 c. all-purpose flour
• 1 c. sugar
• 1/4 c. baking cocoa
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 c. water
• 1/3 c. vegetable oil
• 1 Tbs. white vinegar
• 1 tsp. vanilla

DIRECTIONS:

In a bowl, beat cream cheese. Add sugar, egg, salt. Mix well. Fold in chips. Set aside. For cupcakes, combine flour, sugar, cocoa, baking soda, and salt. Add water, oil, vinegar, and vanilla. Mix well. Fill paper-lined muffin cups half full with batter. Top each with 2 Tbs. of cream cheese mixture. Bake at 350º for 25-30 minutes. Cool 10 minutes and remove from pan. Makes 18.

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Caramel Pecan Sticky Buns

Caramel Pecan Sticky Buns

INGREDIENTS:

Caramel:

• 1/3 cup packed dark brown muscovado sugar or dark brown sugar
• 3 tablespoons butter
• 4 teaspoons light corn syrup
• Cooking spray
• 2 tablespoons chopped pecans

Dough:

• 1 package dry yeast (about 2 1/4 teaspoons)
• 1 2/3 cups warm water (100° to 110°)
• 1 1/2 teaspoons salt
• 5 1/4 cups all-purpose flour, divided (about 23 1/2 ounces)
• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons butter, softened

DIRECTIONS:

1. To prepare caramel, combine first 3 ingredients in a saucepan over medium heat; stir frequently until butter melts. Continue cooking until mixture thickens and becomes smooth (about 1 minute), stirring constantly. Remove from heat; pour into the center of a 9-inch square baking pan; quickly spread caramel onto pan bottom using a spatula coated with cooking spray. Sprinkle with pecans; cool to room temperature. Lightly coat sides of pan with cooking spray.
2. To prepare dough, dissolve yeast in warm water in a large bowl; let stand 5 minutes. Stir in salt.
3. Lightly spoon flour into dry measuring cups; level with a knife. Add 5 cups flour to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to keep dough from sticking to hands.
4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
5. Combine granulated sugar and cinnamon in a small bowl; set aside.
6. Roll dough into a 16 x 12-inch rectangle on a lightly floured surface; spread 2 tablespoons of softened butter over dough. Sprinkle with cinnamon-sugar mixture, leaving a 1/2-inch border. Roll up rectangle tightly, starting with long edge, pressing firmly to eliminate air pockets; pinch seam to seal (do not seal ends). Cut into 16 (1-inch-wide) slices. (A) Place slices, cut sides up, in prepared pan (rolls will be crowded). Cover and let rise 30 minutes or until doubled in size.
7. Preheat oven to 375°.
8. Bake at 375° for 20 minutes or until rolls are light golden brown. Cool in pan 5 minutes on rack. Place a serving platter upside down on top of pan; invert onto platter. Serve warm.

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Peanut Butter Oreo Brownie Bar

Peanut Butter Oreo Brownie Bar

INGREDIENTS:

• 1/2 cup butter, softened
• 1 cup peanut butter
• 1/2 cup white sugar
• 1/2 cup brown sugar, packed
• 1 egg
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 pkg Oreos
• 1 Family Size (9×13) Brownie mix

DIRECTIONS:

Preheat oven to 350 degrees F. Cream the butter, peanut butter, and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs, milk and vanilla and beat until dough is light and fluffy. In a separate bowl, whisk together the flour, baking powder and salt, then slowly add to the mixer until the flour is just combined. Spray a 9×13 baking dish with cooking spray, line with wax paper, and spray with cooking spray again. Spread the cookie dough in the bottom of the dish. Top with a layer of Oreos. Mix together brownie mix. Pour the brownie batter over the cookie dough and Oreos. Bake at 350 degrees F for 45-55 minutes, until a toothpick inserted 2″ from the edge comes out with moist pieces clinging to it.

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Strawberry Shortcake with Cream Biscuits

Strawberry Shortcake with Cream Biscuits

INGREDIENTS:

• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 4 teaspoons sugar (optional)
• 2 teaspoons baking powder
• 6 tablespoons (3/4 stick) cold butter, cut into small pieces
• 3/4 cup heavy cream
• Filling:
• 4 cups strawberries, hulled and sliced
• 1 cup sugar
• Topping:
• 1 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1 tablespoon sugar, or to taste
• Powdered sugar (optional)

Directions:

To make biscuits, preheat the oven to 400 degrees F.
In a large bowl, combine the flour, salt, sugar (if using) and baking powder. Cut the butter into the flour with a pastry blender or your fingertips. The pieces should be the size of small peas. Measure cream; set aside 1 tablespoon. Add the remaining cream to the flour, and stir with a fork until the mixture just comes together.

Lightly knead the dough a few times in the bowl, turn it out onto a lightly floured board, and roll out about 3/4 inch thick. Cut six 2 1/2-inch circles or squares out of the dough. Reroll the scraps, you should be able to get 2 or 3 more biscuits out of it.

Place the biscuits on a baking sheet lined with parchment, and brush the tops with the tablespoon of cream. Bake for 17 minutes or until lightly golden.

For filling, in a medium bowl, combine the strawberries and sugar. Remove 1 cup of the strawberry mixture, and purée it in a blender or food processor. Return the purée to the rest of the strawberries; stir. Set aside at least 15 minutes.

In a standing mixer with the whisk attachment, whip together the cream, vanilla and sugar until it starts to form soft peaks.

To assemble, gently break the biscuits in half. Spoon the strawberry mixture onto the bottom half, and add a dollop of whipped cream. Top with the other biscuit half, and dust with powdered sugar.

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Molten Lava Cakes

Molten Lava Cakes

INGREDIENTS:
makes 4 individual cakes

• 4 squares (4oz. total) Baker's Semi-Sweet Chocolate
• 1/2 cup butter
• 1 cup powdered sugar
• 2 whole eggs
• 2 egg yolks
• 6 tablespoons flour

DIRECTIONS:

 

1. Heat oven to 425°F and butter four small custard cups and place them on a baking sheet.

2. Microwave the chocolate and butter in a large microwaveable bowl on high for 1 minute or until butter is melted and the chocolate has begun to soften. 

3. Whisk the butter and chocolate until the chocolate is completely melted. 

4. Stir in the sugar and then add the whole eggs, the egg yolks, and the flour, and mix well. 

5. Spoon into prepared cups and bake for 13 - 14 minutes or until the sides are firm. 

6. Let stand for 1 minute, then carefully ran a small spatula or knife around the edges of the cakes to loosen. 

7. Carefully invert the cakes onto dessert plates and serve as desired with whipped cream, cool whip, berries, or chocolate sauce.

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Cheesecake Brownie Bites

Cheesecake Brownie Bites

INGREDIENTS:

• 4 large eggs
• 1 1/4 cup cocoa
• 1 tsp salt
• 1 tsp baking powder
• 1 tbs instant espresso powder, mixed with 2 tsp water
• 2 tsp vanilla extract
• 2 1/4 cup sugar
• 1 cup unsalted butter, melted
• 1 1/2 cup flour

For cheesecake filling:

• 1 (8 oz) package cream cheese, softened
• 3 tbs sugar
• 1 large egg yolk

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. In a large bowl, whisk together eggs, cocoa, salt, baking powder, espresso and water, and vanilla until well combined.
3. Stir in sugar and melted butter until well combined. Then stir in flour. Set brownie batter aside.
4. In a separate bowl, stir together cream cheese, sugar and egg yolk until well combined. Transfer to pastry bag.
5. Grease a mini-muffin pan. Spoon 1 tbs brownie batter into each cup. Pipe a generous amount of cheesecake filling atop brownie batter, then top each with an additional tsp of brownie batter. (Swirl to create a marbled effect)
6. Bake for 12 minutes, until tester comes out clean.
7. Let cool for 10 minutes in pan. Eat warm or transfer to cooling rack.

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Blonde Rocky Road

Blonde Rocky Road

INGREDIENTS:

• 1 12-ounce bag butterscotch chips
• 1/2 cup creamy peanut butter (I like Skippy)
• 1/2 cup (1 stick) unsalted butter, cut into tablespoon-size pieces
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon salt (fine sea salt or table salt)
• 2 1/2 cups mini marshmallows, divided
• 3/4 cup salted peanuts, divided (do not chop)

DIRECTIONS: 

Line an 8×8-inch square baking pan with a large sheet of aluminum foil, being sure to get it neatly into the corners of the pan.

In a large, microwave-safe bowl, combine the butterscotch chips, peanut butter and butter. Microwave on 50% power for about 3 minutes. Stop to stir well. Place back in the microwave for 1 minute and 30 seconds on 50% power and stop to stir again–it should be smooth after a bit more stirring. If not, give it a couple more 30 second bursts of high power and stirring until smooth.

Stir in the vanilla and salt. Stir in 2 cups of the marshmallows and 1/2 cup of the peanuts until well-blended. Turn the mixture into the prepared pan and smooth with a spatula. Sprinkle the remaining marshmallows and peanuts evenly over the surface, and press lightly into the candy with your palms. Chill until set–15 minutes in the freezer or about an hour in the refrigerator.

Remove the candy slab from the pan and cut into 25 squares. Store in an airtight container in the refrigerator for up to 1 week.

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Lemon Roasted Chicken

Lemon Roasted Chicken

INGREDIENTS:

• 2 tablespoons unsalted butter, softened
• Ground Pepper
• 3 tablespoons minced garlic
• 1/2 teaspoon finely grated lemon zest
• Adobo seasoning
• One 4-pound chicken, at room temperature
• 1 large onion, cut into 8 wedges
• 1 lemon, cut into 8 rounds

DIRECTIONS:

1. Preheat the oven to 425° and position a rack in the lower third of the oven. In a bowl, mix the butter with the minced garlic and the lemon zest, and season with Adobo.
2. Pat the chicken dry. Rub half of the lemon butter under the skin and the rest over the chicken; season with a bit more Adobo and the ground pepper.
3. Set the chicken breast-side-up on a rack in a roasting pan. Scatter the onion and lemon and add 1/2 cup of water. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned.
4. Using tongs, turn the chicken breast-side-up. Add another 1/2 cup of water. Roast for about 20 minutes longer, or until an instant-read thermometer inserted in the inner thigh registers 175° to 180°.
5. Remove the chicken from the pan and spoon off the fat. Carve the chicken and enjoy :]

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Peach Crisp Recipe

Peach Crisp Recipe

INGREDIENTS:

• 6 cups fresh, frozen, or canned peach slices (I just use canned :3)
• 1 & 1/4 cup brown sugar
• 1 Tablespoon lemon juice
• 1 & 1/4 cup unbleached flour
• 3/4 cup rolled oatmeal
• 1 teaspoon ground cinnamon
• 1 stick of butter (solid/cold), cut in 8 pieces

DIRECTIONS:

1. Preheat oven to 350 degrees F.
2. Butter a 9” X 9” glass baking pan or 2 quart stoneware baking dish. Set aside.
3. In a large bowl, toss peeled and pitted ripe peach slices with 1/2 cup brown sugar, 1/4 flour and lemon juice and arrange in prepared baking dish. Set aside.
4. Combine 1 cup flour, 3/4 cup brown sugar, oatmeal and cinnamon in the bowl of a food processor, and pulse until blended.
5. With the food processor running, add cold butter a few pieces at a time. Pulse until the butter is incorporated and looks like a bunch of course meal.
6. Spread topping ingredients evenly over the peaches and bake at 350 degrees for 30-40 minutes or until peaches are bubbling through and the topping is starting to brown. Remove from oven and cool for 15 minutes or more before serving.
7. Serve warm with whipped cream or your choice of ice cream!

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Healthy Chicken Salad Sandwiches

Healthy Chicken Salad Sandwiches

INGREDIENTS:

• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound (2 small whole breasts) boneless, skinless chicken breasts
• 3/4 cup plain nonfat yogurt
• 1 tablespoon Dijon mustard
• 2 tablespoons freshly chopped chives
• 1 tablespoon freshly chopped tarragon
• 1 Granny Smith apple
• Juice of 1/2 lemon
• 1 cup finely diced fennel
• 1/2 cup finely diced celery
• 2 cups red seedless grapescut in half
• 6 slices pumpernickel bread
• 1 bunch watercress tough stems removed
• Olive-oil cooking spray

DIRECTIONS:

Combine salt and pepper in a bowl. Heat a large saute pan over medium-high heat. Coat with cooking spray. Sprinkle chicken with some of the salt mixture; place in saute pan. Reduce heat to medium; cover. Cook until chicken is cooked through, about 12 minutes (flip halfway through cooking time). Remove from pan; set aside.

In a bowl, combine yogurt, mustard, chives, tarragon, and remaining salt mixture. Core the apple, and cut into 1/4-inch dice. Place in a medium bowl with lemon juice, and toss to combine. Add fennel, celery, and grapes. Cut reserved chicken into 1/2-inch pieces. Add to salad with yogurt dressing; stir to combine. Serve on pumpernickel bread, open-faced, with watercress.

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Savory Blueberry Ricotta Pizza

Savory Blueberry Ricotta Pizza

INGREDIENTS:

• 1 sheet frozen puff pastry, thawed
• 12-15 fresh basil leaves
• 2 slices Sargento Vermont Sharp White Cheddar
• ¼ cup Sargento Part-Skim Ricotta Cheese
• ¼ cup fresh blueberries
• Pinch of crushed red pepper
• Pinch of Salt
• 2 tsp. honey

DIRECTIONS:

1. Preheat the oven to 400 degrees F.
2. Unfold the puff pastry and lay it on a parchment paper lined baking sheet.
3. Use a fork to prick holes over the surface, leaving the edges untouched.
4. Arrange the basil leaves over the dough. Then break the cheese slices into bite-size pieces and layer them on the dough.
5. Use and pizza cutter to cut the dough into 8 triangles.
6. Next dollop the ricotta over the dough followed by a sprinkling of blueberries.
7. Sprinkle the pizza with crushed red pepper and salt. Bake for approximately 20 minutes—until the edges are golden.
8. Remove from the oven and drizzle with a little honey.
9. Pull apart and serve warm.

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Paleo Meatloaf and Oven-roasted Chard

Paleo Meatloaf and Oven-roasted Chard

INGREDIENTS:

• 2 lbs ground meat
• 2 eggs beaten
• 1 cup tomato sauce
• 1/4 cup diced green chiles
• 1/2 cup almond meal
• 1/4 cup chopped green garlic
• 1 TB coconut aminos
• Dash of red pepper flakes
• Salt and pepper to season

DIRECTIONS:

1. Preheat oven to 350 F
2. Chop the green garlic
3. Beat the eggs
4. Mix in the tomato sauce, coconut aminos, green chiles, garlic, and seasonings
5. Mix the ground meat into the mixture
6. Sprinkle the almond meal over the mixture and mix it in
7. Put the meatloaf ingredients into an oiled loaf pan
8. Bake in the oven for about 1 hour or until meat is no longer pink in the middle
9. When it is ready, slice and serve!

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White Chocolate Blueberry Cookies!

White Chocolate Blueberry Cookies!

INGREDIENTS:

• 1 cup (2 sticks) butter, softened
• 1 cup granulated sugar
• 1/2 cup evaporated cane juice or demerara sugar or sucanat
• 1 cup brown sugar
• 2 eggs, room temperature 
• 1-1/2 tsp vanilla extract
• 3 cups flour
• 1/2 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• 2 cups white chocolate chips or chunks
• 1-1/2 cups fresh or frozen blueberries

DIRECTIONS:

Preheat oven to 350 degrees. Cream butter and sugars together with paddle attachment til fluffy. Add vanilla and eggs, one at a time, and beat well. In another bowl, combine flour, baking soda, salt, and cinnamon. Add the combined dry ingredients to the wet ingredients and mix well.
Stir in the white chocolate chips by hand. Fold in the blueberries, gently, being careful not to smash them if possible. Drop by tablespoon onto a parchment-lined baking sheet and bake for 12-15 minutes.

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Pakistani Fish Curry

Pakistani Fish Curry

INGREDIENTS:

• 1 cup vegetable oil
• 2 tsp tamarind paste
• 2 tsp chilli powder
• 2 tsp paprika
• 2 cloves of garlic
• 2 tsp grated ginger
• 3 onions well blended
• 2 tomatoes
• Handful of chopped corriander
• 7 green chillies, chopped finely
• 1 kilo coley (or any white fish)
• 1 tsp allspice
• 6 cloves
• 3 cardamom
• 1/2 teaspoon garam masala
• Ground black pepper to taste

DIRECTIONS:

1. Clean fish thoroughly and rub in a little sea salt. Leave to one side

2. Add 1/2 cup oil to a pan on a medium heat and fry fish until half cooked. Leave to one side

3. In a a separate dish heat the rest of the oil and add the ground onion, ginger, garlic garlic and ground green chilli. Fry until light brown

4. Add dry masala, cloves, cardamum and ground black pepper

5. Add the tomatoes to get the masala a little wet then add all the powder masala
After you have cooked the masala well add two glasses of water and cook until well absorbed

6. Add the fried fish and cook through

7. Serve with rice and paratha. Enjoy!

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Maple Apple Ginger Cake

Maple Apple Ginger Cake

INGREDIENTS:
Serves 10-12

• 1 3/4 cup all purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup butter, room temperature
• 3/4 cup brown sugar
• 3 large eggs
• 1/2 cup maple syrup (pref. grade B)
• 1 tsp vanilla extract
• 1 tbsp freshly grated ginger root
• 3/4 cup sour cream
• 2 cups diced, peeled apples (2 medium)

DIRECTIONS:

Preheat oven to 350F. Lightly grease and flour a 10-inch tube pan.
In a medium bowl, whisk together flour, baking soda, baking power and salt.
In a large bowl, cream together butter and brown sugar until light. Beat in eggs one at a time, followed by maple syrup, vanilla extract and fresh ginger. Stir in half of the flour mixture, followed by the sour cream, followed by the remaining half of the flour mixture. Mix only until just combined and no streaks of flour remain. Stir in diced apples, then pour into prepared pan.
Bake for 45 minutes, or until a toothpick inserted into the center comes out clean and the cake will spring back when lightly pressed.
Cool cake in pan, then use a knife to loosen it from the sides. Invert cake onto a large plate, then reinvert onto a serving plate or cake keeper before serving.

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Easy Quick Carrot Coconut Soup

Easy Quick Carrot Coconut Soup

INGREDIENTS:

• Red split lentils 200g
• Pealed potatoes 250g
• Carrots 400g
• 1 Can coconut milk
• Thumb like piece of fresh ginger
• 2 tsp Curry
• 2 Bay leafes
• 1 tbsp Olive oil
• Salt & pepper to taste

DIRECTIONS:

1. Cut all the veggies in pieces.
2. In a pot heat olive oil. When hot enough add lentils and veggies. Let brown a bit.
3. Now add the can of coconut milk, piece of ginger and spices. Add additional water to cover everything well (I filled up the can from coconut milk and added the water to the pot.)
4. Bring to a boil and let cook for about 15 / 20min.
5. Set aside and take out bay leafes and piece of ginger.
6. Mix everything with a hand-held blender.
7. Enjoy!

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Grubstake Brownies

Grubstake Brownies

INGREDIENTS:

• 3/4 cup butter (don’t use margarine)
• 6 ounces unsweetened chocolate
• 5 large eggs
• 3/4 teaspoon salt
• 3 cups sugar
• 1/2 teaspoon vanilla
• 1 1/2 cups flour
• 1 cup walnuts, chopped

DIRECTIONS:

1) Melt butter and chocolate in microwave in large glass bowl. Let cool a bit.
2) Add eggs, stirring with a spoon to break and combine with chocolate mixture (don’t beat).
3) Add all remaining ingredients except nuts, and blend thoroughly with a spoon (don’t use a mixer).
4) Add nuts and stir til mixed.
5) Turn into a buttered 13x9 baking pan. Bake at 350 for 25 - 30 minutes.
6) The hardest part of making these, is it seems impossible to tell when they are done. You really just have to know your oven. I’ve finally decided it’s 30 minutes - I set the timer, when it dings, I take them out - no matter what they look like, and call it done. But your oven might cook hotter. If you like a more cake like type brownie, you can add another egg.

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No Bake Reeses Squares

No Bake Reeses Squares

INGREDIENTS:

• 1 1/2 cups graham cracker crumbs
• 1 lb confectioners’ sugar (3 to 3 1/2 cups)
• 1 1/2 cups peanut butter
• 1 cup butter, melted
• 1 (12 ounce) bag milk chocolate chips

DIRECTIONS:

1) Combine graham crumbs, sugar and peanut butter and mix well.
2) Blend in melted butter until well combined.
3) Press mixture evenly into a 9 x 13 inch pan.
4) Melt chocolate chips in microwave or in double boiler.
5) Spread over peanut butter mixture.
6) Chill until just set and cut into bars (these are very hard to cut if the chocolate gets “rock hard”.

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Plum-Raspberry Blintzes

Plum-Raspberry Blintzes

INGREDIENTS:

• 1 chopped plum
• 1/4 cup granulated sugar
• 1 tsp cornstarch
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 1 egg
• 3/4 cup cottage cheese
• 2 tbsp sugar (or sugar substitute)
• 1/2 tsp vanilla
• 4 nine-inch crepes (prepared or bought)
• 1/3 cup raspberries
• confectioners’ sugar

DIRECTIONS:

1. In a large bowl, toss the chopped plum with the granulated sugar, cornstarch, cinnamon and salt. Microwave for three minutes, then stir and set aside.
2. Puree cottage cheese in a blender with the egg, sugar and vanilla. Spoon onto the center of the crepes; fold in the sides and roll up.
3. Cook seam-side down in a nonstick skillet with butter until golden on both sides. Dust with confectioners’ sugar.
4. Stir raspberries into the plum sauce; spoon over the blintzes.

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Easy Wahoo Recipe

Easy Wahoo Recipe

INGREDIENTS:

• 2 - 6 ounce Wahoo fillets
• 1 small read onion chopped
• 2 garlic cloves, chopped
• 1 tbs evoo
• 1 pint of cherry tomatoes cut in half
• 1/2 cup white wine
• 1 lemon, sliced thinly
• salt & pepper to taste
• chopped fresh parsley

DIRECTIONS:

1. Heat evoo in a skillet over medium heat. Add onion and cook until softened, about 5 minutes.
2. Mix in garlic and saute for another minute.
3. Add 2 cups of water, tomatoes, wine, and lemon slices. Bring mixture to a boil.
4. Reduce heat to a simmer and cook, uncovered, for 10 minutes.
5. Add fish to the liquid and cover. Cook for about 15 minutes, or until fish is cooked through.
6. Remove fish and place in a bowl. Remove tomatoes and lemon slices and distribute between the bowls.
7. Cover with foil to keep warm.
8. Crank up the heat to high and reduce the liquid for about 5 to 10 minutes.
9. Pour liquid over fish and serve with parsley.

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Greek Salad

Greek Salad

INGREDIENTS:

• Tomatoes - 3 (slivered)
• Red onions, cut into rings - 1/4 of the onion
• Cucumber - 1/4 of the cucumber
• Capiscum (julienned) - 1/2
• Cubed feta cheese - 4 oz
• Dried oregano - 1/2 tsp
• Crushed garlic - 1 clove
• Lemon juice - 1 1/2 tbsp
• Extra virgin olive oil - 3 tbsp
• Coarse salt - 1/4 tsp
• Fresh powdered black pepper - a little more than 1/4 tsp

DIRECTIONS:

Combine fresh lemon juice, olive oil, garlic, pepper, salt and oregano in a jar that has a tight lid and shake well. Mix the salad vegetables inside a bowl. Now, empty the contents of the jar on the vegetables and mix just before serving. For garnishing, work with a little freshly powdered black pepper.

This colourful salad is seen as a side order inside a lunch buffet or served as a light meal to dieters. Serve this with pita bread rebuild a total meal. It’ll also be an incredible accompaniment to roasted chicken along with other meat dishes.

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Ground Meat Patties (Estonia)

Ground Meat Patties (Estonia)

INGREDIENTS:

• ½ pound lean ground beef
• ½ pound lean ground veal
• ½ pound lean ground pork
• 2 eggs
• 1 cup fresh bread crumbs
• 1 tsp salt
• 1 tsp freshly ground black pepper
• ½ cup finely chopped onions
• ¾ cup cold water
• 4 tbsp vegetable oil

DIRECTIONS:

1. Combine the beef, veal, pork, eggs, ½ cup of the bread crumbs, salt, pepper, onions and water in a large mixing bowl and knead with your hands for 5 or 10 minutes until the mixture is smooth, light and fluffy

2. Moisten your hands with cold water and shape the mixture into 8 thick, round patties, then dip them each in the remaining ½ cup of breadcrumbs, coating both sides thoroughly

3. Heat the 4 tablespoons of oil in a heavy 10- to 12-inch skillet over high heat until a light haze forms above it. Fry the patties 4 at a time about 5 minutes on each side, regulating the heat so that they brown deeply without burning

4. To make sure they are fully cooked insert the tip of a small knife into one of the patties, spreading it slightly apart. The meat should show no sign of pink. If it does, lower the heat and cook the patties a few minutes longer

5. Serve at once and enjoy!

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Brown Rice Pasta with a Citrus Dill Wine Sauce

Brown Rice Pasta with a Citrus Dill Wine Sauce

INGREDIENTS:

• 1 bunch asparagus chopped (woody ends removed)
• 1 large green pepper chopped
• 1 medium sized onion
• 4-5 cloves of garlic minced
• 1 bunch of fresh dill minced
• Approx 1/4 cup of white wine (I used pinot grigio)
• 1 pack brown rice pasta
• 1 pack shrimp (de-veined and shell removed)
• 1 lemon - use the juice and the zest
• 1 tablespoon of olive oil for frying and 2 tablespoons of olive oil as garnish
• 1 pack goat feta cheese (you can use cow feta cheese if you like)
• Salt & Pepper to taste
• Red chilli pepper flakes as garnish

DIRECTIONS:

Heat a large pot on medium heat with olive oil.  Fry onions and garlic until the onions are translucent.  Add asparagus and green pepper and white wine.  Sautee until the white wine reduces to 1/3 of its volume.  Add lemon juice and zest, shrimp and cook til shrimp turn pink in color.  Turn heat off and remove pot from heat.  Add salt and pepper to taste.

Cook brown rice pasta in a separate pot with salted boiling water until pasta is al dente (approx 10 min). Transfer strained pasta into pot with vegetables and shrimp, add 2 tablespoons of olive oil, crumbled feta cheese, all the fresh dill, and red pepper flakes to liking.  Serve warm.  Enjoy!

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Whole-Wheat Apple Pancakes

Whole-Wheat Apple Pancakes

INGREDIENTS:

• 1 cup low-fat buttermilk
• 3/4 cup nonfat milk
• 2 large eggs
• 1 tablespoon honey
• 6 tablespoons pure maple syrup
• 1 medium apple, diced
• 3/4 cup all-purpose flour
• 3/4 cup whole-wheat four
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

DIRECTIONS:

1. Preheat the oven to 250. Put the apple in a microwave-safe bowl and tightly cover with plastic wrap; microwave on high until softened, about two minutes.
2. In a large bowl, whisk the flours, baking powder, baking soda and salt. In a small bowl, whisk the buttermilk, nonfat milk, eggs and honey, then slowly add the dry ingredients, stirring until just combined.
3. Heat a large nonstick griddle or skillet over medium heat. Spoon 1/4 cup batter onto the griddle for each pancake and sprinkle each with apple, then drizzle a little more batter over the apple. Cook until the tops are bubbly and the edges are dry, about 2 minutes. Flip and cook until golden brown, 1 to 2 more minutes. Keep the pancakes warm on a baking sheet in the oven while making the rest.
4. Place two pancakes on each plate. Drizzle with the syrup.

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Strawberry Lavender Muffins

Strawberry Lavender Muffins

INGREDIENTS:

• 1 1/2 cups all-purpose flour or whole-wheat pastry flour, or a combination of the two
• 1/2 cup cornmeal
• 1/4 cup light brown sugar, packed
• 1/4 cup lavender sugar (see note)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 eggs
• 1 cup milk
• 5 tbsp butter, melted
• 1 cup chopped strawberries, about 10-12 berries
• 2 tsp lavender sugar

DIRECTIONS:

Preheat oven to 400F. Lightly grease a 12-cup muffin pan or line with paper liners.
In a large bowl, sift flour, cornmeal, baking powder, soda and salt together. In a separate bowl, beat eggs and milk together. Pour egg mixture into dry ingredients and mix quickly but gently together. Pour in melted butter and stir a few more strokes. stir in strawberries.
Spoon batter (it will be wetter than most typical muffin batters) into muffin cups. Bake 18-20 minutes, until a tester comes out clean and muffins are golden brown. Cool on a rack for 10 minutes, then remove muffins from cups. Serve warm.

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Pan-roasted Alaskan Halibut with Warm Bacon Mango Relish

Pan-roasted Alaskan Halibut with Warm Bacon Mango Relish

INGREDIENTS:

• 1 Halibut fillet (mine was 14 oz), pat dry and season w/ salt & pepper
• Half a mango diced
• 3 slices of smoked bacon diced
• 1/2 cup cilantro chopped
• 1 tbsp Sriracha hot sauce
• 1/2 a lime juiced
• 1/4 stick unsalted butter
• Olive oil
• Salt & pepper

DIRECTIONS:

Heat 2 tbsp olive oil over high heat then gently add the halibut filet. Cook on high for 2-min so that the skin gets crispy. Reduce heat to med-high and add butter to the pan. As the butter melts, tilt your pan at an angle and scoop the melted butter over the fish to poach. Do this until the top of the filet turns white (not translucent). Continue cooking on the stove on med heat, spooning the melted butter over the filet or finish under the broiler in your oven/toaster oven for approx 6-8 min depending on the thickness of your filet.

Warm Bacon Mango Relish

Add a tbsp of olive oil to a hot pan. Add bacon and cook until most of the fat has melted and the bacon is almost crisp. Add diced mango, lime juice, and sriracha, coating evenly. Add the cilantro, salt & pepper, and toss. Serve over finished halibut. I also cooked up a side of sauteed spinach to go with my halibut but feel free to choose your own side. Done!

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Basil Gnocchi with Simple Tomato Sauce and Wild Rocket

Basil Gnocchi with Simple Tomato Sauce and Wild Rocket

INGREDIENTS:

• 400g/14oz can chopped tomatoes
  
• 1 shallot, finely chopped
  
• 2 garlic cloves, finely chopped
  
• 1 sprig rosemary or thyme, or a couple of bay leaves
  
• pinch of crushed chillies (optional)
  
• 60g/2¼oz packet wild rocket
  

For the gnocchi

• 500g/1lb 2oz waxy potatoes such as red skins or new potatoes, peeled and diced
  
• 15g/½oz fresh basil leaves, finely chopped
  
• 200g/7oz plain flour
  
• salt and freshly ground black pepper
  

DIRECTIONS:

1. Begin by making the sauce. Place the tomatoes in a small pan, then half fill the can with water and add that to the pan. Stir in the shallot, garlic, herbs, chillies and salt and black pepper. Bring to the boil and simmer gently for at least an hour until thickened and dark red.
   
2. Meanwhile, to make the gnocchi, boil the potatoes for 10-15 minutes until tender then drain.
   
3. Mash them well - this bit is important because lumps will be noticeable in the gnocchi, so use a potato ricer if you have one, or mash the potatoes thoroughly to as smooth a texture as possible.
   
4. Sprinkle over the basil, plenty of salt and black pepper and the flour. Using a wooden spoon or your hands, bring together to make a firm dough.
   
5. Knead the dough gently for a couple of minutes then roll out into sausages about 1cm (0.5in) thick. Cut the sausages into pieces 2.5cm(1in) long.
   
6. Gently cook the gnocchi in a pan of simmering water for a minute or two until they rise to the surface. Scoop them out as they rise, toss with the tomato sauce and rocket leaves and serve.

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Skinny Triple Chocolate Chunk Muffins

Skinny Triple Chocolate Chunk Muffins

INGREDIENTS:
Makes 42 mini muffins, 24.5 calories each.

• 1 3/4 cups old fashioned oats 
• 3 egg whites 
• 3/4 cup unsweetened cocoa
• 1/2 cup unsweetened applesauce 
• 1 teaspoon vanilla extract
• 1/2 cup plain greek yogurt
• 1/2 teaspoon cream of tartar
• 1.5 teaspoons baking powder
• 1.5 teaspoons baking soda
• 1/4 teaspoon salt
• 1 cup hot water
• 1 cup Splenda granular
• 1/2 cup semi-sweet chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees F. Line mini muffin pans with foil cupcake liners, or simply use silicone mini muffin cups. Set aside.
2. In a food processor, grind oats until smooth. Add remaining dry ingredients (except chocolate chips) and incorporate fully.
3. Place dry mixture in a bowl and gently stir in 1/2 of the chocolate chips (set the rest aside). Add wet ingredients. Scoop mixture into prepared muffin pans.
4. Place muffins tins in the oven for about 7 minutes (until they have partially set up). After 7 minutes, remove muffins from the oven (but don’t shut oven off), and distribute the other half of the chocolate chips on top of each muffin.
5. Place the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean.
6. Cool muffins before removing from pan.

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Black Forest Upside-Down Cakes

Black Forest Upside-Down Cakes

INGREDIENTS:
Serves 2

• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 1/3 cup plus 3 tablespoons packed light-brown sugar
• 1 1/2 cups drained jarred sour cherries (1 teaspoon juice reserved)
• 1/3 cup all-purpose flour (spooned and leveled)
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon coarse salt
• 1 large egg yolk
• 3 tablespoons whole milk
• 1/4 cup heavy cream
• 2 teaspoons rum

DIRECTIONS:

1. Preheat oven to 350 degrees F. Place 1 tablespoon butter, 1 tablespoon brown sugar, and 1/2 teaspoon cherry juice in the bottom of each of two 8-ounce ramekins. Microwave ramekins until butter and brown sugar are melted and bubbling, about 1 minute. Arrange cherries in a tightly packed layer in the bottom of each ramekin.

2. In a small bowl, whisk together flour, cocoa, baking powder and salt. In another small bowl, stir together 2 tablespoons butter and 1/3 cup brown sugar with a wooden spoon until light and fluffy, about 3 minutes. Stir in egg yolk, then flour mixture and milk. Divide batter between ramekins.

3. Place ramekins on a rimmed baking sheet. Bake until a toothpick inserted in center of a cake comes out with only a few crumbs attached, about 30 minutes. Let cool on a wire rack, 20 minutes. Meanwhile, in a small bowl, beat cream, 1 tablespoon brown sugar, and rum until soft peaks form. Run a paring knife around edge of each cake and invert onto a plate. Serve cakes with rum whipped cream.

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Thai Red Curry with Beef

Thai Red Curry with Beef

INGREDIENTS:

• 6-8oz. cubed organic beef stew meat or sirloin strips
• 1 cup total of sliced green beans, bamboo shoots, and orange bell pepper (all organic except bamboo)
• 2-3 tbsp. Thai red curry paste
• Coconut milk, unsweetened or sugar-free
• Chicken stock
• Fresh organic basil

DIRECTIONS:

1. Add coconut milk and curry paste to rice cooker or saucepan and heat. For thicker curries, use less milk (6-8 oz), and for thinner curries use more (10-12oz).
2. Chop veggies - you can use whatever you like but about 1 cup total is good.
3. Prepare beef into strips or cubes if not already cut
4. When coconut milk is simmering, add 2-4 oz chicken stock, again depending on desired thickness of curry sauce
5. Add veggies and bring to boil.
6. Add beef. Once curry is simmering for 5 minutes, turn off and add several fresh basil leaves immediately before serving

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Almond Crusted Chicken Fingers and Green Salad

Almond Crusted Chicken Fingers and Green Salad

INGREDIENTS:

• 1/4 cup Almond meal
• 5 chicken breast tenders
• Poultry seasoning
• Organic chopped romaine lettuce
• Handful cherry tomatos
• 1 organic ripe avocado
• 1 tbsp. Trader Joe’s olive tapenade
• 1 egg
• Grapeseed oil

DIRECTIONS:

1. Heat thin layer of grapeseed oil on medium-high in skillet.
2. Mix almond meal and seasoning together on small plate.
3. Scramble one egg in a bowl.
4. Dip one chicken tender in egg, then coat with almond meal seasoning before placing in skillet.
5. Repeat until all chicken strips are in skillet.
6. When one side is browned, flip chicken strip. Cook until cooked through.
7. Toss lettuce and tomato together. Top with olive tapenade and avocado. Serve with favorite sugar-free dressing.

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Bakewell Tart

Bakewell Tart

INGREDIENTS:

• 375g sweet pastry
• 100g butter , softened
• 100g golden caster sugar
• 2eggs , plus one yolk, beaten
• 100g ground almonds
• 1 tsp almonds extract
• 50g self-raising flour
• 1 tspbaking powder
• 5 tbsp seedless raspberry jam , warmed in a pan
• 175g icing sugar
• glacé cherries , halved, to decorate

DIRECTIONS:

1. Heat the oven to 180C/fan 160C/gas 4. Roll out the pastry to 20p coin thickness then use to line a long rectangular tart tin approx 35cm x 12cm, or a round tin approx 23cm. Line with baking paper then fill with baking beans. Chill in the fridge for 20 minutes. Bake for 15 minutes then take out the paper and beans and cook for another 5 minutes until sandy coloured and cooked. Take out of the oven.
2. Beat the butter and sugar together then gradually beat in the eggs. Mix in the ground almonds and almond extract. Sift the self-raising flour and baking powder and fold in.
3. Spread a thin layer of jam over the base of the pastry. Spoon over the almond mix then level out. Bake on a lower shelf for 30-40 minutes until set.
4. Mix the icing sugar with just enough water until it coats the back of a spoon (about 1 tbsp). Spread a layer of icing over the top of the tart, going right up to the pastry edge, then leave to set. Decorate with cherries.

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Crab Wontons Recipe

Crab Wontons Recipe

INGREDIENTS:

• 4 oz cream cheese, softened
• 1 cup lump cooked crab meat, (I purchase broken crab from the store to save a few bucks.  You have to ask for it. It is never put out, and I boil it myself.)
• 1/2 tablespoon Asian hot sauce (Sriracha)
• sprinkling of onion powder
• 1 package won ton wrappers

DIRECTIONS:

1. Preheat oven to 400 degrees.
2. Mix cream cheese, crab meat, onion powder, and hot sauce in a bowl.
3. Put about a teaspoon and a half of mixture in center of each wrapper
4. Dip finger tips in water and wet edges of wrapper lightly and fold in half removing as much air as possible.
5. Seal tightly and place won tons on baking sheet coated with cooking spray.
6. Bake until golden brown (about 15 to 20 minutes).

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Thai Turkey Lettuce Cups

Thai Turkey Lettuce Cups

INGREDIENTS:
Serves 4

• 1/3 cup fresh lime juice (from about 5 limes)
• 3 Tbsp fresh lemon juice (from about 1 large lemon)
• 2 Tbsp Thai fish sauce
• 2 Tbsp honey
• 3 Tbsp canola oil
• 1/2 red onion, diced
• 3 small shallots, thinly sliced
• 1 piece lemongrass (4 inches long), minced (about 1/4 cup)
• 1 Thai or Serrano chili, stemmed and thinly sliced
• 1 lb 99% fat-free ground turkey
• Salt and freshly ground black pepper
• 1/2 cup chopped fresh mint leaves
• 1 head butter lettuce, leaves separated

DIRECTIONS:


1. In a bowl, whisk lime juice, lemon juice, fish sauce, and honey.
2. In a large skillet, heat oil over medium heat. Add onion, shallots, lemongrass, and chili. Cook until vegetables begin to soften, about 5 minutes.
3. Add turkey. Season with salt. Cook, stirring frequently, until meat and vegetables are cooked through, about 5 minutes.
4. Add the dressing to the pan and cook for 2 minutes. Remove from heat. Add mint. Season with salt and pepper.
5. Spoon turkey mix onto lettuce leaves.

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Stuffed Shells

Stuffed Shells

INGREDIENTS:

• 1. 20 large Shells
• 2. 1 8oz pkg Ricotta Cheese
• 3. 1 large Egg
• 4. 1 cup Mozzarella Cheese
• 5. 1/2 cup Parmesan Cheese
• 6. 1 dash (each) salt, pepper, nutmeg
• 7. 1 pkg. Frozen Spinach
• 8. 1 can pasta sauce

DIRECTIONS:

1. Thaw spinach. (If you plan on making this for dinner, just set the spinach out on the countertop though the day.)
2. Cook shells as directed
3. Mix Ricotta, Mozzarella, 1/4 of the parmesan cheese, egg, salt, pepper, nutmeg and thawed& strained spinach.
4. Line bottom of 13x9 pan with 1/2 jar of pasta sauce, stuffing the shells and placing on top. Pour remaining pasta sauce over stuffed shells and top with remaining parmesan cheese.
*can top with more cheese if desired.
5. Cover with tinfoil and bake at 350 degrees for 35-40 minutes. Let stand 5-10 minutes.

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Spaghetti with Lemon, Chile and Creamy Spinach

Spaghetti with Lemon, Chile and Creamy Spinach

INGREDIENTS:

• 1/2 pound whole wheat spaghetti
• 1 1/2 cups plain low-fat yogurt
• 1 tablespoon all-purpose flour
• 1 tablespoon extra-virgin olive oil
• 4 garlic cloves, minced
• 1 red Thai chile, minced
• 10 ounces baby spinach
• Finely grated zest of 2 lemons, plus 1 tablespoon fresh lemon juice
• Salt and freshly ground pepper
• 1/4 cup freshly grated Parmesan cheese

DIRECTIONS:

1. In a large saucepan of boiling salted water, cook the spaghetti until al dente. Drain and return to the saucepan.
2. In a bowl, whisk the yogurt with the flour until smooth. In a large skillet, heat the olive oil. Add the garlic and chile and cook over moderately low heat, stirring occasionally, until fragrant, about 2 minutes. Add the yogurt and bring to a simmer over moderate heat, stirring. Add the spinach by the handful and cook until wilted, stirring. When all of the spinach has been added, stir in the lemon zest and juice and season with salt and pepper.
3. Add the sauce to the spaghetti and toss well to coat. Mound in bowls, sprinkle with the Parmesan and serve right away.

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Steak and Kidney Pie

Steak and Kidney Pie

INGREDIENTS
For the base

• 300g puff pastry
  
• 1 egg and 1 extra egg yolk beaten together
  

For the filling

• 2 tbsp vegetable oil
  
• 700g/1lb 9oz stewing beef, diced
  
• 200g/7oz lamb kidney, diced
  
• 2 medium onions, diced
  
• 30g/1oz plain flour
  
• 850ml/1½ pints beef stock
  
• salt and freshly ground black pepper, to taste
  
• a dash of Worcestershire sauce
  

To serve

• peas, cooked
  
• carrots, cooked
  

METHOD

1. Heat the vegetable oil in a large frying pan, and use to seal the beef. Remove and set to one side.
   
2. Brown the kidney in the same pan.
   
3. Add the onions and cook for 3-4 minutes.
   
4. Return the meat to the pan, sprinkle flour over and coat the meat and onions
   
5. Add the stock to the pan, stir well and bring to the boil.
   
6. Turn the heat down and simmer for 1½ hours without a lid. If the liquid evaporates too much, add more stock.
   
7. Remove from the heat. Add salt, pepper and Worcestershire sauce and allow to cool slightly.
   
8. Place the cooked meat mixture into a pie dish.
   
9. Roll out the pastry to 5mm (¼in) thick and 5cm (2in) larger than the dish you are using.
   
10. Using a rolling pin, lift the pastry and place it over the top of the pie dish. Trim and crimp the edges with your fingers and thumb.
    
11. Brush the surface with the beaten egg mixture.
    
12. Bake for 30-40 minutes at 220C/425F/Gas 7.
    
13. Serve with peas and carrots.

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Creamy Green Soup

Creamy Green Soup

INGREDIENTS:

• 1 handful broccoli (100g), frozen
• 4 heaped tbsp green peas (70g), frozen
• 1 handful green string bean (80g), frozen
• 2 medium potatoes, peeled
• 1/2 glasses vegetable/chicken bouillon
• 1 tsp dill, finely chopped
• 1 flat tsp parsley leaves, finely chopped
• 1 heaped tsp butter
• 1 small wholemeal roll
• 1 1/2 tsp grape seed oil
• 1 large slice ham
• 1 small glass orange juice

DIRECTIONS:

Cut the potatoes and broccoli in smaller pieces. Boil the bouillon. Put there cut potatoes and cook for 10 minutes. Add all the frozen vegetables. Cook another 15 minutes. Season the soup, add the butter, dill and parsley. Cook for a while. When the dish is cooled a little bit, mix it to get creamy soup. Serve the dinner with the greased roll baked with the ham for 15 minutes at 160C/320F.

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Banana Cream Pie With Cookie-crumb Crust

Banana Cream Pie With Cookie-crumb Crust

INGREDIENTS:

• 1/2 cup granulated sugar
• 2 Tbsp. unbleached flour
• 1 Tbsp. plus 1 tsp. cornstarch
• 1/2 tsp. salt
• 2 large eggs
• 2 cups whole milk (I didn’t have whole so I used 1 cup 2-percent milk and 1 cup heavy cream)
• 6 Tbsp. unsalted butter, softened
• 1/2 tsp. vanilla extract or almond extract (I used vanilla)
• 3 medium-sized bananas, cut into pieces that are sliced on an angle (the recipe said 2 medium but I found that wasn’t enough)
• Enough cookies to yield 2 cups of crumbs
• 4 Tbsp. unsalted butter, melted
• 1/4 cup confectioner’s sugar

DIRECTIONS:
To make the crust:

1. Place several cookies, broken into small pieces, into bowl of food processor. Pulse repeatedly until they’re the proper consistency (not too finely; you don’t want them to be like paste!).
2. In a medium bowl, place the cookie crumbs, confectioner’s sugar and mix together.
3. Add in the melted butter and mix well with a fork until all the crumbs are a bit moistened.
4. Pour the buttery crumbs into your pie plate. Press them down evenly in the pan, and up the sides.
5. Bake the crust for approximately 10 to 12 minutes. Check the crust early to make it’s not getting brown. You just want it to be golden. Set aside the baked crust to cool.

To make the pastry cream:

1. In a medium bowl, whisk the sugar, flour, cornstarch, salt, and eggs.
2. In a medium-size saucepan, over medium heat, bring the milk/cream to a boil.
3. Add the hot milk/cream to the egg mixture slowly, whisking constantly to ensure smoothness. Pour the liquid back into the saucepan and return it to the stove; bring it back to a boil. Stir continually with the whisk (if you don’t, you’ll get undesirable lumps!).
4. The pastry cream will thicken quickly. When you see it start to boil in the center, immediately remove it from the heat.
5. Add in the butter and vanilla and stir until smooth. Set aside.

To assemble the pie:

1. Place the sliced banana pieces in the pie shell in concentric circles, more or less.
2. Spoon or pour the warm pastry cream over the bananas and smooth out the top.
3. Cover the top with plastic wrap; the wrap should touch the pastry cream to help prevent a skin from forming.
4. Refrigerate the pie for at least a couple of hours before serving. If you like, top it with sweetened or unsweetened whipped cream.

Recipe for Sugar Cookies (to use as crumbs for pie-crust)
INGREDIENTS:

• 3 cups All Purpose flour
• 1/2 tsp. salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg 2 tsp. vanilla extract

DIRECTIONS:

Whisk together flour and salt in a medium bowl. Set aside. Using mixer, cream together the butter and sugar until light and fluffy, using the paddle attachment. Add the vanilla. On low speed, add in the flour mixture gradually, mixing until the two are thoroughly blended.
Chill the dough. Roll sections of dough out to about 1/4 inch thickness (or thinner if you prefer; adjust baking time accordingly if thinner). Bake on parchment covered cookie sheets, on middle oven rack, at 350 degrees for about 12 minutes—not until golden brown all over. They should just be light golden on the bottom. Cool on sheet for a few minutes, then remove from sheets to finish cooling on racks.

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Silver Bells Lemon Cherry Teacakes

Silver Bells Lemon Cherry Teacakes

INGREDIENTS:

• ¾ cup softened butter
• ¼ cup softened cream cheese
• ½ cup of confectioners’ sugar
• 1 teaspoon lemon extract
• 2-1/4 cups all-purpose flour
• ¼ teaspoon salt
• ½ cup of dried cherries
• Confectioners’ sugar for dusting
• ½ cup canned cream cheese icing

DIRECTIONS:

In a stand mixer, mix together the softened butter and cream cheese until smooth. Mix in lemon extract and confectioners’ sugar. Sift together flour and salt and mix into creamed butter/sugar mixture. Gently stir in dried cherries and chill for an hour. Form dough into (about 2 inch)balls, flatten with the bottom of a glass or mug, dredge in confectioner’s sugar and place on a baking sheet lined with parchment paper (cookies won’t spread). Preheat oven to 350 degrees. Cook 12-15 minutes until set but not browned. Place the cookies on a cooling rack resting over a baking pan. Spoon canned icing into a microwave safe bowl and microwave for 15-20 seconds. Stir until smooth and then pour a thin coating over the cookies. Let stand on the rack until the icing hardens. Dust with confectioner’s sugar and garnish with dried cherries.

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