Friday, July 29, 2011

Greek Salad

Greek Salad

A delicious way to eat your veggies!

Extremely light and lemony, this is one of Chef Devin Alexander's all-time favorite recipes for eating lots of veggies.

3 tablespoons minced fresh parsley leaves
4 pitted kalamata olives, minced
1 clove garlic, minced
4-5 tablespoons lemon juice, preferably fresh-squeezed, divided
½ medium cucumber, seeded and chopped
½ medium red or orange bell pepper, chopped
1 medium tomato, seeded and chopped
1/3 cup finely-chopped red onion
1 ounce (heaping 1/4 cup) crumbled reduced-fat feta cheese, divided
1 small (4 ounce) grilled chicken breast, sliced (optional)

In a serving bowl, combine the parsley, olives, and garlic. Whisk in 4 tablespoons of lemon juice. Add the cucumber, bell pepper, tomato, onion and 3 tablespoons of the cheese. Toss to coat the ingredients with the dressing. Taste and add 1 tablespoon more lemon juice, if desired. Scatter the chicken over the salad, if desired. Top with the remaining cheese.

Makes 1 entrée salad if served with chicken or 2 side salads without.

1 serving (1/2 recipe without chicken) has: 106 calories, 5 g protein, 15 g carbohydrates, 4 g fat, 1 g saturated fat, trace polyunsaturated fat, 2 g monounsaturated fat, 5 mg cholesterol, 3 g fiber, 315 mg sodium

Wednesday, July 27, 2011

Cheese Enchiladas

Cheese Enchiladas
From the kitchen of Mary and Stephanie

12 corn tortillas
Green Onions (chopped)
Enchilada Sauce (I prefer Trader Joes or Rosarita)
About two cups of cheddar cheese (shredded)

Pre-heat the oven to 350

Dip each tortilla in the sauce, sprinkle in a little cheese and roll and place in 9x13 baking dish (not greased). Repeat until all 12 are rolled. Sprinkle left over cheese on top along with chives. Cover with foil and bake at 350 for 20 min and then take foil off and bake 5-10 more minutes to desired "doneness!" I serve them with sour cream and guacamole!

Monday, July 25, 2011

Quinoa and Goat Cheese stuffed Bell Peppers

Quinoa and Goat Cheese stuffed Bell Peppers
From the Kitchen of Haley

Servings: 4

Prep Time: 20 Min Cook Time: 40 Min

2 cups water
1 cup uncooked Quinoa
4 green bell peppers, halved and seeded
2 tablespoons olive oil
4 green onions, thinly sliced
2 teaspoons dried basil
2 teaspoons Italian seasoning
2 teaspoons salt
2 pinches ground black pepper
2 tomato, diced
1 cup crumbled goat cheese

This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 2 servings.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
Prepare Quinoa as directed on packaging. Remove from heat, and set aside.
Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.
While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the diced tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the goat cheese, and spoon the mixture into the pepper halves.
Return to the oven for 5 minutes. Serve immediately.

Friday, July 15, 2011

Southern Fried!

Southern Fried!

A regional favorite with a dash of garlic

To achieve an even crisper, oven "fried" crust, cook the chicken on the bottom rack of your oven.

• 4 small bone-in chicken breasts (approximately 7 to 8 ounces each), trimmed of skin and visible fat (see note)
• 1 1/4 cups low-fat buttermilk
• Olive oil spray (propellant free)
• 2 teaspoons all-natural salt-free garlic herb seasoning or your favorite all-natural salt-free seasoning
• 1/2 teaspoon salt, plus more to taste, if desired
• 1 cup all-natural whole wheat panko-style bread crumbs

Add the chicken breasts and buttermilk to a large resealable plastic bag or container. Rotate the breasts so they are completely coated, then seal the bag or container. Marinate them in the refrigerator at least 6 hours or overnight, rotating them once or twice.

Preheat the oven to 450°F. Lightly mist a medium nonstick baking sheet with spray.

In a small bowl, mix the seasoning and salt.

Add the panko to a medium shallow bowl.

Remove 1 chicken breast from the buttermilk. Let any excess buttermilk drip off it, then sprinkle the entire breast (both sides) evenly with about one-quarter of the seasoning mixture. Dip the chicken in the panko, rotating it to cover completely. Place the breaded chicken breast face down (ribs up) on the prepared pan. Repeat with the remaining breasts, arranging them on the baking sheet so they do not touch.

Lightly mist the chicken with spray. Bake for 10 minutes, then gently flip the breasts, being careful not to remove any breading. Lightly mist them again with spray and continue to bake for 12 to 15 minutes longer, or until the breading is crispy and the chicken is no longer pink inside. Sprinkle with additional salt, if desired. Serve immediately or refrigerate for up to 2 days to eat cold.

Makes 4 servings

Per serving: 176 calories, 25 g protein, 14 g carbohydrates (1 g sugar), 2 g fat, trace saturated fat, 55 mg cholesterol, 2 g fiber, 393 mg sodium

Friday, July 8, 2011

Ratatouille with Spicy Sausage

Ratatouille with Spicy Sausage

A traditional dish with a rich and satisfying flavor

Ratatouille is a classic Provencal dish consisting of slowly simmered eggplant, bell peppers, tomatoes, onions, and fresh herbs.

2 (4-ounce) links spicy Italian turkey sausage
3 zucchini (yellow or green), cut lengthwise into 1/2-inch-thick slices
1 medium white or red onion, sliced into 1/2-inch-thick rings
1 eggplant (about 1 1/2 pounds), cut lengthwise into 1/2-inch-thick slices
2 red, yellow, or green bell peppers, roasted, peeled, and cut into 1/2-inch squares
1 (14.5-ounce) cans no-salt-added fire-roasted diced tomatoes
1 tablespoon grated lemon zest
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh thyme
Salt and ground black pepper (optional)
2 tablespoons chopped flat-leaf (Italian) parsley, for garnish

Remove the sausage meat from the casings. Cook in a nonstick skillet over medium-high heat until there is no more pink. Drain well, crumble, and set aside.

Prepare a grill and heat to medium-high heat (when the fire is ready you can hold your hand 5 inches above rack for no longer than 3 to 4 seconds). Insert a toothpick horizontally through each onion slice going through all the rings to the center to hold the slices intact. Lightly coat the onion, zucchini, and eggplant with olive oil cooking spray. Grill the vegetables on the grill rack, turning once, until done, about 4 minutes total. (Onions may take longer.)

When cool enough to handle, cut the grilled vegetables into 1/2-inch dice and transfer to a bowl. Add the roasted pepper, tomatoes, lemon zest, basil, and thyme. Stir in the sausage. Season with salt and black pepper, if desired. Transfer to a serving bowl and garnish with the parsley.

Makes 4 servings

Per serving: 170 calories, 6 g total fat (1.5 g saturated), 35 mg cholesterol, 389 mg sodium, 21 g total carbohydrates (11 g sugars), 8 g fiber, 12 g protein

Apricot Brie Cups

Apricot Brie Cups
From the Kitchen of Kristi Cox

You buy the Athens Phyllo Dough Shells (mini) (I have only found them at Super Walmart They sell out really fast around the holidays).

Then I go to Trader Joe's and get
-Apricot Preserves
-Brie (or gorgonzola is tasty too)
-Sliced Almonds

Put the brie at the bottom of each phyllo shell and then fill with the apricot preserves. Top each one with one sliced almond (It makes it look extra special). I just bake them for a little bit until they bubble (I can't remember if there are heating instructions on the phyllo shell box but if there is, then just follow that)


Strawberry Cake

My sweet friend Courtney made the most delicious Strawberry Cake and posted how she did it on her AMAZING website A Diamond in the Stuff


Click here to view the recipe, pictures included!

Wednesday, July 6, 2011

Avocado Crab Dip

Avocado Crab Dip
From the kitchen of Melissa St. Clair

2 whole Avocados, seeded and peeled
1 Tablespoon fresh lemon juice
1 Tablespoon chopped onion
1 teaspoon Worcestershire Sauce
1 package 8 ounce cream cheese, softened
1/4 cup sour cream
1/4 teaspoon salt
1 pound crab meat, drained of any juice
1 pound baguette


Slice baguette. Lay slices out on a cookie sheet and toast in a 350 degree oven. Cool. In a blender or food processor, combine avocado with the lemon juice. Pulse a couple times. Add the onion and Worcestershire. Pulse until combined, but keep a little bit lumpy, do not puree. Add cream cheese, sour cream, and salt. Pulse a couple of times. Stir in the crab meat. Chill dip until needed. Keep in mind that the avocado will discolor within a few hours, so make no more than a couple of hours before serving!

Serve with toasted baguette.

Friday, July 1, 2011

Glazed Lemon Cookies

Glazed Lemon Cookies

From the Kitchen of Kristin Sumption

Cookie Ingredients:
3/4 cup unsalted butter
3/4 cup sugar (although I think I would have been happier with 1/2 cup)
2 egg yolks
1/2 teaspoon vanilla (I used 3/4 teaspoon, I also have a love for vanilla :))
1/4 teaspoon salt (leave this out if you use salted butter)
2 cups flour

Glaze Ingredients
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest (I went crazy here and used two lemons worth of zest, I think it was about 2-3 teaspoons)

Beat butter and sugar until fluffy. Add the egg yolks, vanilla and salt, beat until combined. Slowly add the flour and mix until just incorporated.

Divide the dough in half and shape into 1 1/4 inch diameter logs. Wrap in wax paper and pop them in the freezer for about 20-30 minutes

Heat oven to 350 degrees, slice the logs less then 1/2inch thick and bake on parchment paper lined cookie sheets for 13-16 minutes. Let cool completely.

In a small bowl whisk together the glaze ingredients until it forms a thick yet pourable glaze. Dip the top of each cooled cookie and let set, about 15 minutes.

Red, White, and Blue Stars

Red, White, and Blue Stars



5 cups cake flour (not self-rising), plus more for surface
2 teaspoons baking powder
1 1/2 teaspoons salt
12 ounces (3 sticks) unsalted butter, softened
1 1/3 cups granulated sugar
4 large egg yolks
1 tablespoon pure vanilla extract
2 tablespoons heavy cream, plus more for brushing
3/4 cup raspberry jam
3/4 cup blueberry jam
2 tablespoons sanding sugar


Sift flour, baking powder, and salt into a large bowl. Cream butter and granulated sugar, with a mixer on medium speed, until pale and fluffy. Beat in yolks and vanilla until well combined. Add flour mixture in 3 additions, alternating with cream and beating well after each addition. Shape dough into 4 disks, wrap each in plastic, and refrigerate for at least 3 hours (or up to 3 days).

On floured parchment, roll 1 disk of dough into a 1/8-inch-thick rectangle. Repeat with remaining disks. Stack sheets of dough and parchment, and refrigerate for 1 hour or freeze for 30 minutes.

Spread raspberry jam on 1 sheet of dough, blueberry jam on another. Top each with a plain sheet of dough. Refrigerate for 1 hour or freeze for 30 minutes.

Preheat oven to 350 degrees. Cut out cookies using a 2 1/2-inch star-shaped cutter, and space 1 inch apart on parchment-lined baking sheets. Brush with cream, and sprinkle with sanding sugar. Refrigerate for 30 minutes or freeze for 15 minutes.

Bake, rotating sheets halfway through, until golden, 16 to 20 minutes. Transfer cookies to wire racks, and let cool completely. If desired, bake dough scraps.

Red, White, and Blue Parfaits

Red, White, and Blue Parfaits



4 1/2 pounds fresh red currants, stemmed
3 cups sugar
3 envelopes unflavored gelatin (about 6 3/4 teaspoons)
2 envelopes unflavored gelatin (about 4 1/2 teaspoons)
3 1/2 cups whole milk
1 cup heavy cream
3/4 cup sugar
1 1/2 pounds fresh blueberries
2 ounces fresh currants, on the stem


Make the currant gelatin: Put currants and sugar in a large saucepan. Bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until currants are very soft, about 10 minutes.

Put 1/3 cup cold water into a small bowl; sprinkle with gelatin. Let soften 5 minutes. Add to currant mixture; stir until gelatin has dissolved, about 5 minutes.

Pour through a fine sieve into a bowl set in an ice-water bath, gently pressing out liquid with a spoon; discard solids. Remove from water bath, and let stand, stirring occasionally, until cool but not set. Pour 3 to 4 tablespoons currant gelatin into each of twelve 8- to 10-ounce glasses; set remaining currant gelatin aside. Refrigerate glasses until gelatin is completely set, about 1 hour.

Meanwhile, make the panna cotta: Put 1/3 cup cold water into a small bowl; sprinkle with gelatin. Let soften 5 minutes.

Put milk, cream, and sugar into a medium saucepan; bring almost to a boil. Reduce to a simmer. Add gelatin mixture, and stir until gelatin has dissolved, about 5 minutes. Pour through a fine sieve into a bowl set in an ice-water bath. Remove from water bath; let stand, stirring occasionally, until cool but not set.

Spoon 3 to 4 tablespoons panna cotta over currant gelatin in each glass; set remaining panna cotta aside. Refrigerate glasses until panna cotta is set, about 1 hour. Repeat with another layer of currant gelatin and panna cotta. If either mixture becomes too firm, set over a pot of simmering water until softened.

To serve, top each parfait with blueberries and currants, dividing evenly.

Blueberry Tart

Blueberry Tart


flour for the work surface
1 8-ounce sheet frozen puff pastry, thawed
1 large egg, beaten
1 tablespoon granulated sugar
4 ounces cream cheese, softened
1/4 cup heavy cream
1/2 teaspoon grated lemon zest
3 tablespoons confectioners' sugar
2 cups blueberries

Heat oven to 375° F. On a lightly floured surface, unfold the sheet of pastry and roll it into a 10-by-12-inch rectangle. Transfer to a parchment-lined baking sheet.
Using the tip of a knife, score a 1-inch border around the pastry without cutting all the way through. Brush the border with the egg and sprinkle with the granulated sugar. Bake until golden and puffed, 18 to 22 minutes.
Using the tip of a knife, rescore the border of the cooked pastry without cutting all the way through. Gently press down on the center of the pastry sheet to flatten it. Let cool to room temperature, 15 to 20 minutes.
Meanwhile, with an electric mixer, beat the cream cheese until smooth. Add the cream, lemon zest, and 2 tablespoons of the confectioners’ sugar and beat until smooth. Spread the cream cheese mixture evenly within the borders of the pastry.
Arrange the blueberries in a single layer over the filling and sprinkle with the remaining tablespoon of confectioners’ sugar.

Berry Shortcakes

Berry Shortcakes

2 pounds berries (such as raspberries, blueberries, or sliced strawberries)
1/3 cup plus 2 tablespoons granulated sugar
1 cup heavy cream
8 biscuits, store-bought or made from a mix

In a large bowl, toss the berries and 1/3 cup of the sugar. Let sit for at least 15 minutes (and up to 4 hours, refrigerated).
In a medium bowl, beat the cream and the remaining 2 tablespoons of sugar until soft peaks form.
Split the biscuits in half. Spoon the berries and whipped cream on the bottom halves and sandwich with the tops.

Healthy Greek Salad

Healthy Greek Salad
A favorite dish that cuts the sodium

If you're grilling chicken this weekend, here's the perfect salad for it. This recipe uses plenty of fresh lemon juice to create a dressing that bursts with flavor!

2 tablespoons freshly squeezed lemon juice, or more to taste
1 teaspoon freshly minced garlic, or more to taste
1 teaspoon extra-virgin olive oil
1 cup 3/4" cubes cucumber
1 cup 1" cubes red bell pepper
1 cup 1" cubes Roma tomato
6 kalamata olives, cut in half lengthwise
1 ounce all-natural light feta cheese, cut into 1/8" cubes
4 ounces grilled chicken, cut into slices
1/2 teaspoon dried mint leaves

In a small resealable plastic container, shake together the lemon juice, garlic, and oil to make the dressing.

In a large bowl, toss the cucumbers, peppers, tomatoes, olives, cheese, and the dressing. Transfer the salad to a large serving plate. Top it with the chicken and then the mint, crushing the leaves slightly with your fingers as you sprinkle it over the salad. Serve immediately.

Makes 1 serving

Per serving: 346 calories, 35 g protein, 26 g carbohydrates (13 g sugar), 12 g fat, 4 g saturated fat, 71 mg cholesterol, 6 g fiber, 863 mg sodium