Cinnamon Cupcakes

For the cake:

1 cup all-purpose flour

¾ tsp. baking powder

1 tsp. ground cinnamon

1/8 tsp. salt

½ cup whole milk

4 tbsp. unsalted butter, at room temperature

2 large eggs

¾ cup plus 2 tbsp. sugar

1 tsp. grated orange zest

½ tsp. vanilla extract

For the frosting:

½ cup unsalted butter, at room temperature

8 oz. cream cheese, at room temperature

2-3 cups powdered sugar, sifted

1 tsp. vanilla extract

2 tsp. ground cinnamon

Preheat the oven to 350° F. Line a 12-cup cupcake pan with paper liners. Sift the flour, baking powder, cinnamon and salt in a small bowl. Stir milk and butter in a small saucepan over low heat just until butter melts; set aside.

In the bowl of a stand mixer, beat eggs and sugar until thick enough for the batter to fall in a heavy ribbon when the beater is lifted, about 5 minutes. Beat in orange peel and vanilla. Add the flour mixture; beat just until blended. Beat in the milk-butter mixture just until blended. Divide batter evenly between cupcake liners. Bake until a tester inserted in the center comes out clean, about 16-18 minutes. Allow to cool in pan for 5-10 minutes, then transfer to a wire rack and allow to cool completely.

To make the frosting, cream the butter and the cream cheese in the bowl of a stand mixer until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing. Add the vanilla extract and cinnamon and mix until incorporated. Slowly add the powdered sugar, and keep adding until you reach the desired consistency and sweetness. Frost cooled cupcakes.

- Adapted from the blog, Annie's Eats and A Southern Grace

Osso Buco-style Chicken Thighs with Polenta

To substitute grits for polenta, increase the cooking time to 7-8 minutes. You keep everything else the same.


Chicken:
1 tablespoon olive oil, divided
6 chicken thighs (about 2 pounds), skinned
3/4 teaspoon salt, divided
1/4 teaspoon black pepper
1 cup chopped green onion
3/4 cup cubed carrot
3/4 cup coarsely chopped celery
2 garlic cloves, minced
3/4 cup dry white wine
2 (14 oz) cans diced tomato, drained
1 teaspoon dried basil
1 teaspoon dried rosemary

Polenta:
2 cups 1% low-fat milk
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
1 cup uncooked instant polenta
3/4 cup (3 ounces) grated fresh Gruyère cheese
1/4 teaspoon salt

Gremolata:
3 tablespoons chopped fresh parsley
2 teaspoons grated lemon rind
1 garlic clove, minced



To prepare chicken, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 4 minutes on each side or until browned. Remove chicken from pan.

Heat 1 teaspoon oil in pan over medium-high heat. Add green onion, carrot, celery, and 2 garlic cloves. Cover and cook 5 minutes or until tender, stirring occasionally. Stir in wine, scraping pan to loosen browned bits. Stir in 1/2 teaspoon salt, tomato, basil, and rosemary; bring to a boil. Cover, reduce heat to medium-low, and cook 15 minutes.

Return chicken to pan. Cover and simmer 35 minutes or until chicken is done. Uncover and cook 5 minutes or until tomato mixture thickens.

To prepare polenta, combine milk and broth in a medium saucepan; bring to a boil. Remove from heat; gradually add instant polenta, stirring constantly with a whisk. Cover and cook over medium-low heat 2 minutes. Remove from heat; stir in cheese and 1/4 teaspoon salt.

To prepare gremolata, combine parsley, rind, and 1 garlic clove. Serve chicken mixture over polenta; sprinkle with gremolata.




--Adapted from Cooking Light magazine

Pumpkin Pie Shake

This is a good use for extra canned pumpkin, but it gets overwhelming after a few sips.

2 cups vanilla reduced-fat ice cream
1 cup fat-free milk
2/3 cup canned pumpkin
1/4 cup packed brown sugar
3/4 teaspoon pumpkin-pie spice
3 tablespoons frozen fat-free whipped topping, thawed
Pumpkin-pie spice (optional)


Combine first 5 ingredients in a blender; process until smooth. Pour 3/4 cup ice cream mixture into each of 4 glasses. Top each with about 2 teaspoons whipped topping; sprinkle with the additional pumpkin-pie spice, if desired.




--Adapted from Cooking Light magazine

Cuban-style Red Beans and Rice

8 bacon slices
1 teaspoon olive oil
1/2 cups chopped green onion
1 1/2 cups chopped green bell pepper (about 1 medium)
4 garlic cloves, minced
2 tablespoons tomato paste
2 cups uncooked long-grain rice
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf
2 cups water
3 (14-ounce) cans fat-free, less-sodium chicken broth, divided
3 (16-ounce) cans red beans, rinsed and drained
Sliced green onions (optional)



Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; crumble bacon, and set aside. Add oil to pan. Add onion and bell pepper; sauté over medium-low heat 10 minutes or until onion is tender. Add garlic; sauté 1 minute or just until garlic begins to brown. Add tomato paste; cook 1 minute, stirring constantly. Add rice, oregano, cumin, salt, and black pepper; cook 2 minutes, stirring constantly.


Place reserved bacon and bay leaf in pan; stir in water and 2 cans broth. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until rice is tender. Remove from heat; discard bay leaf. Stir in remaining can of broth and beans. Cook 5 minutes over low heat or until heated through, stirring frequently. Garnish with green onions, if desired.





--Adapted from Cooking Light magazine

Classic Hot Fudge Sauce

Very good.



1 cup sugar
2/3 cup 1% low-fat milk
2 tablespoons unsweetened cocoa
2 tablespoons light-colored corn syrup
2 teaspoons butter
Dash of salt
3 ounces bittersweet chocolate, finely chopped
1 teaspoon vanilla extract



Combine the first 6 ingredients in a medium heavy-duty saucepan over medium heat; bring to a simmer, stirring constantly with a whisk. Cook 2 minutes or until smooth, stirring constantly. Remove from heat. Add chopped chocolate and vanilla, stirring until chocolate melts. Serve warm.





--Adapted from Cooking Light magazine

Lemon Poppy Seed Cake with Raspberry Curd Filling

For the cake:
2 1/3 cups cake flour
2 3/4 tsp. baking powder
1/4 tsp. salt
1 1/2 tbsp. poppy seeds
5 large egg whites, at room temperature
1/4 tsp. cream of tartar
1 1/2 cups sugar
2 tbsp. finely grated lemon zest
12 tsbp. unsalted butter, at room temperature
1 cup whole milk

For the raspberry curd:
8 tbsp. unsalted butter
1 pint ripe raspberries or 1 12-oz. package frozen raspberries, thawed
5 large egg yolks, lightly beaten
3/4 cup sugar
Pinch of salt
2-3 tsp. fresh lemon juice For the lemon buttercream frosting:
16 tbsp. unsalted butter, at room temperature
2 tbsp. finely grated lemon zest
3 cups sifted confectioners’ sugar
3 tbsp. fresh lemon juice Fresh raspberries, for garnish

To make the cake, position a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter and flour two 9×13″ cake pans. Whisk together the flour, baking powder, salt, and poppy seeds in a bowl; set aside. In the clean, dry bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Add the cream of tartar and increase the speed to medium-high. Beat just until stiff peaks form when the whisk is lifted. Transfer the egg whites to a separate bowl, clean the mixer bowl and reattach it with the paddle attachment.

Add the butter to the mixer bowl and beat on medium speed until smooth. Gradually add the sugar and beat until incorporated. Mix in the lemon zest. Beat the mixture on medium-high speed until light and fluffy. Add 1/4 cup of the milk and beat until just blended. Reduce the speed to low and add the flour mixture alternately with the remaining milk in three batches, beginning and ending with the flour, scraping down the sides of the bowl as necessary. Beat until just blended. Using a rubber spatula, fold one quarter of the egg whites into the batter, being careful not to deflate the mixture. Once incorporated, add in the rest of the whites and gently fold in until well combined.

Pour the batter into the prepared pans and bake until golden and a toothpick inserted in the center comes out clean, about 24-26 minutes. Cool the cakes in the pan on a wire rack for 10 minutes. Run a thin knife around the outside of pan and gently turn the cakes out. Allow to cool completely.

To make the raspberry curd, melt the butter in a large saucepan over medium heat. Add the raspberries, egg yolks, sugar and salt, and cook, mashing the berries. Stir frequently at first and then constantly at the end, until thickened, about 10 minutes. Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible. Cool to room temperature; the curd will continue to thicken as it cools. Stir in lemon juice to taste. Cover and refrigerate until ready to serve.

Place one layer of the cake on the serving platter. Layer with the cooled raspberry curd, and top with second layer. Once layered, allow the assembled cake to cool in the refrigerator to help it set. In the meantime, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and zest on medium speed until light and fluffy. Gradually add the sugar and beat until smooth. Add the lemon juice and beat for one minute longer.

Frost the chilled cake with the lemon frosting. Garnish with fresh raspberries as desired.

--Adapted from the blog, Annie's Eats and Notes from My Food Diary

Polenta Rounds with Black-Eyed Pea Topping

1/2 (16-oz.) tube refrigerated sun-dried tomato polenta, cut into 6 even slices
Vegetable cooking spray
1 (15-oz.) can black-eyed peas, rinsed and drained
1/2 cup finely chopped green onion
1/4 cup water
1/4 teaspoon ground red pepper
1/4 teaspoon salt
1/2 cup diced tomatoes
4 tablespoons chopped fresh cilantro
1/4 cup light sour cream


1. Cook polenta rounds in a large nonstick skillet coated with cooking spray over medium-high heat 4 minutes on each side or until lightly browned. Remove from heat, and keep warm.

2. Wipe pan with paper towel, spray with cooking spray, and cook peas and next 4 ingredients over medium heat 3 minutes or until water evaporates. Remove from heat; stir in tomatoes and 3 Tbsp. cilantro. Spoon warm black-eyed pea mixture over polenta rounds, and top evenly with sour cream. Sprinkle with remaining 1 Tbsp. cilantro.




--Adapted from Southern Living magazine

Pollo Adobado

Adobo:
1 tablespoon vegetable oil
6 dried ancho chiles, seeded and torn (about 3 ounces)
2 cups hot water
1/4 cup cider vinegar
1 3/4 teaspoons salt
1 teaspoon sugar
1 teaspoon dried Mexican oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/8 teaspoon ground cloves
3 garlic cloves


Remaining ingredients:
8 boneless skinless chicken thighs
1/3 cup water
10 small red potatoes, quartered (about 1 1/4 pounds)
1 tablespoon vegetable oil
1/4 teaspoon salt



To prepare the adobo, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add anchos; sauté 2 minutes or until anchos are blistered. Combine anchos and 2 cups water in a small bowl. Cover and let stand 20 minutes or until tender. Combine ancho mixture, 1/4 cup vinegar, and next 7 ingredients (1/4 cup vinegar through garlic) in a blender; process until smooth. Strain marinade through a medium-mesh sieve into a bowl; discard solids. (Adobo will have the consistency of steak sauce.)

Combine 1/2 cup marinade and chicken in a large zip-top plastic bag; seal and marinate in refrigerator 4 hours.

Preheat oven to 375°.

Remove chicken from bag, discarding marinade. Place chicken on a broiler pan or rack of roasting pan. Pour 1/3 cup water into pan. Combine potatoes, 1 tablespoon oil, and 1/4 teaspoon salt in a small bowl. Arrange potatoes around chicken. Bake at 375° for 20 minutes or until thermometer registers 160°. Brush the remaining marinade over chicken and potatoes, and bake an additional 10 minutes. Place chicken and potatoes on a platter.



--Adapted from Cooking Light magazine

Oven-Fried Catfish Sandwiches

1/4 cup light mayonnaise
1 tablespoon sweet pickle relish
2 teaspoons capers, chopped
3/8 teaspoon salt, divided
1/4 teaspoon hot pepper sauce (such as Tabasco)
2 tablespoons all-purpose flour
1 teaspoon paprika
3/4 teaspoon garlic powder, divided
1/4 teaspoon black pepper
2 large egg whites, lightly beaten
2/3 cup yellow cornmeal
4 (4-ounce) catfish fillets
Cooking spray
4 (2-ounce) hoagie rolls, toasted
1 cup shredded romaine lettuce
8 (1/4-inch-thick) slices tomato



1. Preheat oven to 450°. Place baking sheet in oven.

2. Combine mayonnaise, relish, capers, 1/8 teaspoon salt, and pepper sauce in a small bowl, stirring well. Set aside.

3. Combine flour, paprika, 1/2 teaspoon garlic powder, 1/8 teaspoon salt, and pepper in a shallow dish. Place egg whites in a shallow bowl. Combine cornmeal, remaining 1/8 teaspoon salt, and remaining 1/4 teaspoon garlic powder in a shallow dish. Working with 1 fillet at a time, dredge in flour. Dip in egg whites; dredge in cornmeal mixture. Place fillet on a plate; repeat procedure with remaining fillets, flour, egg whites, and cornmeal mixture.

4. Transfer fillets to preheated baking sheet coated with cooking spray. Lightly coat fillets with cooking spray. Bake at 450° for 6 minutes. Turn fillets and coat with cooking spray; bake an additional 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

5. Place 1 bottom half of roll on each of 4 plates. Top each serving with 1/4 cup lettuce, 1 fillet, and 2 tomato slices. Spread 4 teaspoons mayonnaise mixture on cut side of each roll top; place on top of sandwiches. Serve immediately.




--Adapted from Cooking Light magazine

Sun-Dried Tomato Vinaigrette

This turned out a bit thick for a salad dressing, but it would work very well as a dipping sauce.

1 1/3 cups chopped seeded tomato
1/2 cup sun-dried tomatoes, packed without oil (about 1 ounce)
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, peeled
3/4 cup water

Combine first 7 ingredients in a blender; process until well blended. Gradually add water; process until smooth.




--Adapted from Cooking Light magazine

Farfalle with Creamy Mushroom Sauce

1 pound uncooked farfalle (bow tie pasta)
1 tablespoon butter
12 ounces presliced cremini or shiitake mushrooms
1/3 cup finely chopped shallots
1 tablespoon minced garlic
1 1/2 teaspoons salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup dry white wine
2/3 cup whipping cream
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
2 tablespoons chopped fresh parsley
Minced fresh parsley (optional)



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

Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms; cook 10 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally. Add the shallots, garlic, 1 teaspoon salt, and pepper; cook 3-4 minutes, or until shallots are translucent. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat.

Add the cooked pasta, whipping cream, cheese, and 2 tablespoons parsley, tossing gently to coat. Stir in remaining 1/2 teaspoon salt. Garnish with minced fresh parsley, if desired. Serve immediately.




--Adapted from Cooking Light magazine

Quick Quiche

Calling this a quiche is really stretching the definition, but it's close enough.



5 eggs
1 cup milk
3/4 cup Bisquick baking mix
2 cups grated cheese
1/2 Tablespoon olive oil or cooking spray
Your choice of fillings



Preheat oven to 350 degrees.

Beat eggs thoroughly and add milk. Add Bisquick, beat with wire whisk.

In a ceramic or glass dish apply olive oil to entire dish and fill with cheese. Add selected toppings to top of cheese, then pour egg mixture on top.

Bake for 45-50 minutes.






--Adapted from Healdsburg Inn on the Plaza Bed and Breakfast

Bell Pepper Chicken with Feta Orzo

4 ounces uncooked orzo (about 1/2 cup)
4 teaspoons olive oil, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1 jar roasted red peppers, sliced
1 teaspoon dried oregano
2 garlic cloves, minced
1 1/2 tablespoons fresh lemon juice
3/4 cup (3 ounces) crumbled feta cheese



Cook orzo according to package directions, omitting salt and fat.

While orzo cooks, heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt, black pepper, and red pepper. Add chicken to pan, and cook 4 minutes on each side or until done. Remove chicken from pan, and keep warm. Add the remaining 2 teaspoons olive oil and roasted peppers to pan; sauté 1 minute. Add oregano and garlic; sauté 1 minute. Remove from heat, and stir in lemon juice.

Combine orzo and feta, and serve with chicken and bell pepper mixture.



--Adapted from Cooking Light magazine

Glazed Grilled Salmon

3 tablespoons melted butter
1/4 cup brown sugar
1/4 cup dry white wine
1/4 cup lemon juice
2 tablespoons Dijon mustard
1 tablespoon chopped fresh thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1 side salmon fillet (3 1/2 to 4 lb.)


Whisk together first 8 ingredients.

Grill the salmon, skin down on heavy foil over indirect heat, brushing with the glaze every 5 minutes, just until opaque but still moist-looking in center of thickest part (cut to test), 25 to 30 minutes.



--Adapted from Cooking Light magazine

Tomato-Basil Lasagna with Proscuitto

This is an interesting recipe. Blending the cottage cheese and the cream cheese creates a ricotta-like filing, but without the grainy ricotta texture. It's not very meaty, but the prosciutto is an nice touch.


5 garlic cloves
1 (16-ounce) carton 1% low-fat cottage cheese
1/2 cup (4 ounces) block-style fat-free cream cheese
1/4 cup (1 ounce) grated Parmesan cheese, divided
2 1/2 teaspoons dried basil
1/2 teaspoon crushed red pepper
1 large egg
1 (26-ounce) bottle fat-free tomato-basil pasta sauce
Cooking spray
12 cooked lasagna noodles
1 cup (4 ounces) chopped prosciutto or ham
1 cup (4 ounces) shredded part-skim mozzarella cheese


Preheat oven to 375°.

Drop garlic through food chute with food processor on, and process until minced. Add cottage cheese; process 2 minutes or until smooth. Add cream cheese, 2 tablespoons Romano, basil, pepper, and egg; process until well-blended.

Spread 1/2 cup pasta sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over the pasta sauce; top with 1 cup cheese mixture, 1/3 cup prosciutto, and 3/4 cup pasta sauce. Repeat the layers two times, ending with noodles. Spread remaining pasta sauce over noodles. Sprinkle with 2 tablespoons Romano and mozzarella.

Cover and bake at 375° for 45 minutes or until sauce is bubbly. Uncover and bake an additional 15 minutes. Let lasagna stand 5 minutes.




--Adapted from Cooking Light magazine

Dilled Potato Salad

3 pounds small red potatoes, scrubbed
1 tablespoon tarragon vinegar
1 teaspoon kosher salt
2 ribs celery, diced
4 green onions, thinly sliced
1/4 cup diced red bell pepper
2 tablespoons diced dill pickle
2 tablespoons mayonnaise
1/2 cup sour cream
1/4 cup Dijon mustard
1 tablespoon freeze dried or fresh dill, or about 2 teaspoon dried dill
1/4 teaspoon hot sauce

Cut the potatoes into small, bite-size chunks and place in a medium saucepan. Cover with water and boil for about 10 to 12 minutes, until just tender. Pour off water, set the pan in a sink or larger pan of cold water to cool the potatoes quickly. Sprinkle the still-warm potatoes with salt and vinegar.

In a large bowl, combine the celery, green onions, bell pepper, and diced dill pickle. Gently fold in potatoes.

In another bowl, combine the sour cream, mayonnaise, Dijon mustard, and dill. Add to the potato mixture and fold gently to combine.

Farfalle with Proscuitto and Parmesan

1/2 pound uncooked cavatappi
2 tablespoons extravirgin olive oil
2 garlic cloves, minced
2 tablespoons finely chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 ounce very thin slices prosciutto, cut into thin strips
1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese


Cook pasta according to the package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3 tablespoons cooking liquid.

Heat oil in a medium saute pan over medium heat. Add garlic to pan, and sauté 1 minute. Remove from heat. Add reserved 3 tablespoons cooking liquid and pasta to pan; let stand 2 minutes. Stir in parsley, oil, salt, pepper, and prosciutto; sprinkle with cheese. Serve immediately.



--Adapted from Cooking Light magazine

Savory Stuffed Mushrooms

6 (4-inch) whole portobello mushrooms
Cooking spray
1 garlic clove, minced
1/4 cup dry white wine
1/4 cup (2 ounces) 1/3-less-fat cream cheese
2 tablespoons grated fresh Parmesan cheese
1/4 cup chopped green onions
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1/2 cup egg substitute
1 tablespoon all-purpose flour
2/3 cup dry breadcrumbs


Preheat oven to 450°.

Remove stems from caps; finely chop mushroom stems to measure 1/2 cup. Set mushroom caps aside.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chopped mushroom stems and garlic; sauté 3 minutes, stirring often. Add wine; cook 2 minutes or until liquid evaporates. Remove from heat; cool 3 minutes. Add cheeses, onions, and peppers; stir until smooth. Spread cheese mixture evenly into mushroom caps.

Combine egg substitute and flour in a small bowl; stir well with a whisk. Place breadcrumbs in a shallow dish. Working with one mushroom cap at a time, dip, cheese side up, into egg mixture; dredge in breadcrumbs, coating only the mushroom cap. Place mushroom cap, cheese side up, on a baking sheet coated with cooking spray. Repeat procedure with remaining mushroom caps, egg mixture, and breadcrumbs. Lightly coat stuffed mushrooms with cooking spray. Bake at 450° for 25 minutes or until tender and lightly browned.



--Adapted from Cooking Light magazine

Italian Rice Salad

2 cups water, divided
1 cup basmati or long-grain rice
3/4 teaspoon salt, divided
1 (15.75 ounce) can fat-free, less-sodium chicken broth
Olive oil-flavored cooking spray
1 pound (1-inch) diagonally cut green beans
2 tablespoons red wine vinegar
2 tablespoons extravirgin olive oil
2 cups halved grape tomatoes
3/4 cup chopped green onions
1/4 cup (1-ounce) grated fresh pecorino Romano cheese
1/4 teaspoon ground black pepper


Combine 1 cup water, rice, 1/4 teaspoon salt, and broth in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Coat a large baking sheet with cooking spray. Spread rice in an even layer over pan; cool to room temperature.

Bring 1 cup water to a boil in a large pan. Add beans; cover and cook 5 minutes, or until crisp-tender. Drain and plunge beans into ice water; drain.

Combine vinegar, oil, and 1/2 teaspoon salt in a large bowl, stirring with a whisk. Add rice, beans, tomatoes, green onions, cheese, and pepper; toss gently to combine. Cover and chill.




--Adapted from Cooking Light magazine

Chicken Piccata with Hot-Sweet Mustard-Lime Sauce

1 tablespoon herbes de Provence
1/4 teaspoon kosher salt
1/4 teaspoon crushed black pepper
1 tablespoon flour
4 medium chicken breasts
2 tablespoons extra-virgin olive oil
2 tablespoons chopped shallots
2 tablespoons fresh lime juice
1/3 cup white wine
2 teaspoons hot-sweet mustard
1/4 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
1 1/2 teaspoons drained capers
2 tablespoons chopped fresh chives


Pound chicken breasts to even 1/2 inch thickness. Sprinkle evenly with herbes de provence, salt, and flour.

In a small bowl, whisk together lime juice, mustard, wine, Worcestershire, hot sauce, and capers.

Heat oil in a large skillet over medium heat. Add shallots and chicken, saute for 3 minutes. Turn chicken, add juice mixture, and saute for an additional 2 minutes or until done. Remove chicken and keep warm. Simmer the sauce for an additional minute.

Serve sauce over chicken.



--Adapted from Wine Lovers Cookbook

Mixed Greens with Thyme-Scented Goat Cheese Cakes

Goat Cheese Cakes:
8 oz fresh goat cheese
2 tablespoons olive oil
3 teaspoons chopped fresh thyme
1/4 cup plain bread crumbs
1 teaspoon dried thyme
1/4 teaspoon crushed black pepper
1/4 teaspoon kosher salt

Dressing:
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
1/2 cup olive oil
12 oz. mixed greens


Goat Cheese Cakes:
Slice 12 small rounds of goat cheese and put in a small low-rimmed glass dish. Top with olive oil and chopped thyme. Let sit, refrigerated, for 1 hour.

In a small mixing bowl, combine bread crumbs, dried thyme, black pepper and salt. Coat goat cheese rounds on all sides.

Preheat oven to 350 F. Place goat cheese rounds on a baking sheet and bake for 15 minutes, until golden brown. Remove with a spatula.

Dressing:
In a small bowl, whisk together vinegar, mustard, and oil. Salt and pepper to taste. Combine dressing and salad greens. Top with goat cheese cakes.



--Adapted from the Wine Lovers Cookbook

Dill Pancakes with Country Ham and Cheese

1 cup pancake mix
1/2 cup coarsely chopped smoked ham
1 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup skim milk
1/2 cups grated or shredded sharp Cheddar cheese
1 egg
1 tablespoon vegetable oil
1 tablespoon chopped fresh dill
Fresh dill sprigs (optional)

Combine the pancake mix, ham, salt, and cayenne in a large bowl. In another bowl, whisk together the milk, cheese, egg, oil, and chopped dill. Stir the wet ingredients into the dry and whisk just to combine. Let the batter rest according to the pancake-mix label directions (or for 5 minutes if you make your own mix).

Place a nonstick griddle or skillet coated with oil, butter, or cooking spray over medium-high heat. Spoon or pour about 1/3 cup of batter for each pancake onto the griddle. Turn when bubbles rise to the surface and the edges look cooked. Repeat with the remaining batter. Garnish with dill sprigs (if desired).

Sour Cream Coffee Cake

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

For the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped walnuts, optional

For the glaze:
1/2 cup confectioners' sugar
2 tablespoons real maple syrup


Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

--Adapted from Ina Garten

Crab, Corn, and Tomato Salsa

This is either a light salad or a hearty salsa. I'm not sure where the line is drawn.


1 tablespoon grated lemon rind
5 tablespoons fresh lemon juice
1 tablespoon extravirgin olive oil
1 teaspoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon hot sauce
1/8 teaspoon freshly ground black pepper
1 cup corn kernels (about 2 ears), cooked and cooled
1/4 cup thinly sliced basil leaves
1/4 cup chopped red bell pepper
1/4 cup tablespoons finely chopped green onion
1 pound lump crabmeat, shell pieces removed
2 cups cherry tomatoes, quartered



Combine rind, juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 1 1/2 tablespoons juice mixture.

Add corn, and next 6 ingredients (through tomato) to juice mixture; toss gently to coat.




--Adapted from Cooking Light magazine

Almond-Vanilla Breakfast Ring

1 cup firmly packed brown sugar
1/2 cup butter or margarine
1/2 teaspoon almond extract
24 frozen unbaked yeast dinner rolls
2 tablespoons vanilla-flavored cook-and-serve pudding mix
1/2 cup sliced almonds

Heat brown sugar and next 2 ingredients in a glass microwave-safe bowl at HIGH 1 minute. Stir until blended; microwave 1 more minute or until bubbly.

Arrange frozen rolls in a lightly greased 10-cup Bundt pan. Drizzle sugar mixture evenly over rolls; sprinkle with pudding mix and almonds. Cover and let stand at room temperature 3 hours. (I made it the night before, and refrigerated overnight.)

Bake, uncovered, on lower oven rack at 350° for 30 minutes or until golden brown. Remove from oven, and let stand 10 minutes. Invert pan onto a lightly greased plate. Serve warm.

--Adapted from Southern Living magazine

White Bean and Chicken Salad

Salad:
2 cups coarsely chopped skinless, boneless rotisserie chicken
1 cup chopped tomato
1/4 cup thinly sliced green onion
1/3 cup sliced fresh basil
2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained

Dressing:
1/4 cup red wine vinegar
2 tablespoons extravirgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced



To prepare salad, place first 5 ingredients in a large bowl; stir gently to combine.

To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over salad, tossing gently to coat.






--Adapted from Cooking Light magazine

Garlic and Bell Pepper Farfalle

1 large jar roasted red bell peppers, roughly chopped
3 bacon slices, chopped
2 garlic cloves, minced
1/2 cup dried tomatoes
1/2 cup kalamata olives, pitted and thinly sliced
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 cups hot cooked farfalle (about 4 cups uncooked bow tie pasta)
6 tablespoons (1 1/2 ounces) grated fresh Parmesan cheese
1/4 cup chopped fresh basil


Rehydrate dried tomatoes in 3/4 cup boiling water for 5 minutes. Drain, reserving liquid. Roughly chop the tomatoes.

Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Add garlic to pan, and cook 30 seconds, stirring constantly. Add the reserved tomato liquid, bell peppers, bacon, tomato, olives, salt, and black pepper; cook 3 minutes or until thoroughly heated, stirring occasionally. Combine bell pepper mixture and pasta in a large bowl; sprinkle with cheese and basil.



--Adapted from Cooking Light magazine

Roasted Chicken Thighs Provencal

3 pounds small red potatoes, quartered
4 plum tomatoes, seeded and cut into 6 wedges
3 carrots, peeled and cut into 1-inch chunks
Cooking spray
1 tablespoon olive oil
1 1/2 tablespoons chopped fresh rosemary, divided
2 teaspoons chopped fresh thyme, divided
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
6 (6-ounce) skinless chicken thighs
24 niçoise olives
Rosemary sprigs (optional)



Preheat oven to 425°.

Place potatoes, tomatoes, and carrots on a jelly-roll pan coated with cooking spray. Drizzle vegetable mixture with olive oil; sprinkle with 1 tablespoon chopped rosemary, 1 teaspoon thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Toss gently, and spread into a single layer on pan.

Sprinkle chicken with remaining 1 1/2 teaspoons chopped rosemary, remaining 1 teaspoon thyme, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Add chicken and olives to another jelly-roll pan. Bake both pans (chicken below vegetables) at 425° for 35 minutes or until chicken is done. Garnish with rosemary sprigs, if desired.



--Adapted from Cooking Light magazine

Catfish Au Lait

1 (12-ounce) can evaporated milk
1 teaspoon crab boil seasoning (recommended: Old Bay)
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons kosher salt
3 to 4 catfish fillets


Combine the milk, crab boil seasoning, pepper, and salt in an electric skillet, cover, and bring to a simmer. Add the catfish to the liquid, spooning some of the liquid over the fillets. Reduce the heat to low, around 140 to 145 degrees, cover the skillet, and poach for 6 to 9 minutes.




--Adapted from Alton Brown

Grits and Sausage Casserole

1 pound turkey breakfast sausage
1 1/2 cups 1% low-fat milk
1 1/2 cups water
3/4 cup quick-cooking grits
3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese
3 tablespoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
Dash of ground red pepper
3 eggs, lightly beaten
Cooking spray
2 cups red bell pepper strips



Cook sausage in a nonstick skillet over medium-high heat until browned, stirring to crumble. Drain and set aside.

Combine milk and water in a saucepan; bring to a boil over medium-high heat. Stir in grits; cover, reduce heat, and simmer 8 minutes or until thick, stirring frequently. Combine grits mixture, sausage, cheese, parsley, salt, garlic, and peppers in a large bowl; set aside.


Gently stir one-fourth of grits mixture into eggs, stir vigorously to keep eggs from scrambling; add egg mixture back to remaining grits, stir to fully combine. Spoon mixture into a 1 1/2-quart casserole coated with cooking spray. Bake at 375° for 25-30 minutes or until set and lightly browned.

Place a medium nonstick skillet over medium-high heat until hot. Add bell pepper, and sauté 4 minutes or until tender; serve warm with grits.




--Adapted from Cooking Light magazine

Mini Burgers

1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1 pound ground chuck
8 (3-inch) buns or rolls, split in half
Cheese
Desired condiments



Preheat the oven to 250 degrees F. Preheat a griddle to 350 degrees F.

Combine the onion powder, garlic powder, pepper, and salt in a small bowl. Set aside.

Line a jellyroll or sheet pan with parchment paper, and place the ground chuck in the middle of the pan. Cover the meat with a large sheet of plastic wrap. Roll meat with a rolling pin until it covers the surface of the pan; it should be very thin. Remove the plastic wrap, and sprinkle the meat with the seasoning mixture. Fold the meat in half, from side to side, using the parchment paper. Use a pizza wheel to cut the meat into 8 even squares.

Wrap the buns in foil and place in the oven for 5 to 10 minutes. Meanwhile, place the burgers on the griddle and cook for 2 to 3 minutes per side. Remove the buns from the oven. Place a slice of cheese on each bun and top with the burger and any other condiments, as desired. Serve immediately.





--Adapted from Alton Brown

Rosemary Pork Tenderloin

1 tablespoon olive oil
1 (1-pound) pork tenderloin, trimmed and cut crosswise into 12 (1-inch) slices
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup dry white wine
1 tablespoon chopped fresh or 1 teaspoon dried rosemary
2 tablespoons water
1 teaspoon cornstarch



Heat the oil in a large nonstick skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to pan; saute for 5 minutes, turning once.

Add wine and rosemary to pan; bring to a boil. Cover, reduce heat, and simmer for 6 minutes. Combine water and cornstarch in a small bowl. Remove pork from pan; keep warm. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly.






--Adapted from Cooking Light magazine

Peach Cobbler with a Cinnamon Crust

Is there anything better than peach cobbler?


1/4 cup all-purpose flour
1 cup sugar
3/4 teaspoon ground cinnamon, divided
6 cups sliced peeled fresh ripe peaches or 2 (16-ounce) packages frozen sliced peaches
Cooking spray
2 tablespoons sugar
1 (15-ounce) package refrigerated pie dough (such as Pillsbury)
1 large egg white, lightly beaten



Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine the flour, 1 cup sugar, and 1/2 teaspoon cinnamon in a small bowl. Place the peaches in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with sugar mixture; let stand 30 minutes.

Combine 1/4 teaspoon cinnamon and 2 tablespoons sugar in a small bowl. Unfold 1 pie dough, reserving remaining dough for another use. Brush with egg white; sprinkle with cinnamon and sugar mixture. Cut the dough into 16 wedges. Place the dough wedges, coated sides up, on a baking sheet coated with cooking spray. Bake at 350° for 15 minutes or until golden brown; set aside.

Bake peaches at 350° for 30 minutes or until bubbly. Arrange crust over peaches. Serve warm.




--Adapted from Cooking Light magazine

Chunky Fresh Tomato Salsa

1 garlic clove
1 fresh jalapeno chile (or other variety, depending on heat you like), stemmed, seeded, and halved
6 fresh plum tomatoes
2 large green onions
1/3 cup roughly chopped cilantro
1 tablespoon fresh lime juice
salt


Finely dice 4 of the tomatoes, and one of the jalapeno halves. Finely slice one of the green onions. Combine the tomatoes, jalapeno, onion, cilantro, and lime juice in a bowl.

Quarter the remaining two tomatoes. With the motor running, drop the garlic and remaining jalapeno half into a food processor. Turn off the motor. Add the tomato quarters and the salt. Pulse until mixture reaches a coarse puree.

Add the tomato puree to the chopped tomato mixture. Stir to combine.




--Adapted from Rick Bayless' cookbook, Everyday Mexican

Strawberry-Buttermilk Sherbet

This is a very sweet ice cream. I imagine that you cold get by with 3/4 cup or less of sugar, if you have ripe in-season berries.


2 cups fresh strawberries (or a 16 oz. bag of frozen)
2 cups buttermilk
1 cup sugar
1 teaspoon vanilla extract
Garnish: fresh mint sprigs


1. Process strawberries in a food processor or blender 30 seconds or until smooth, stopping to scrape down sides. Add buttermilk, sugar, and vanilla to puree; stir until well blended. Cover and chill 1 hour.

2. Pour strawberry mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions.





--Adapted from Southern Living magazine

Chocolate Ice Cream

This recipe makes a great chocolate ice cream - but a terrible vanilla. You need the strong taste of the chocolate to cover up the flat flavor of the cornstarch.

3 cups 1% low-fat milk, divided
1/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
4 ounces semisweet (or dark) chocolate, finely chopped

1. Place 2 3/4 cups milk in a heavy saucepan; bring to a simmer over medium heat. Combine 1/4 cup milk, sugar, cornstarch, and salt in a medium bowl, stirring with a whisk until smooth. Slowly add the sugar mixture to pan, stirring constantly with a whisk. Cook 4 minutes or until mixture begins to thicken, stirring constantly with a whisk. Remove pan from heat.

2. Place chopped chocolate in a small bowl. Pour hot milk over chocolate; let stand 1 minute. Stir chocolate mixture until smooth. Cover and chill 2 hours.

3. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.





--Adapted from Cooking Light magazine

Quick Breakfast Tostadas

1/4 cup 1% low-fat milk
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 large eggs
4 (6-inch) flour tortillas
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
1 cup canned black beans, rinsed and drained
1/4 cup chopped green onions
1/2 cup bottled salsa
1/4 cup fat-free sour cream


Combine first 4 ingredients in a large microwave-safe dish, stirring with a whisk. Microwave at HIGH for 2 minutes; stir. Microwave an additional 1 minute or until done. Arrange 1 tortilla on each of 4 microwave-safe plates; divide egg mixture evenly among the corn tortillas. Layer each serving with 2 tablespoons cheese, 1/4 cup beans, and 1 tablespoon green onions. Microwave each tostada at HIGH for 30 seconds. Top each tostada with 2 tablespoons salsa and 1 tablespoon sour cream. Serve immediately.



--Adapted from Cooking Light magazine

Pork Chops with Bourbon-Peach Sauce

4 (4-ounce) boneless center-cut loin pork chops
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
Cooking spray
1 tablespoon minced shallots
1 teaspoon minced bottled garlic
1 1/2 cups frozen sliced peaches
1/2 cup fat-free, less-sodium chicken broth
2 teaspoons brown sugar
2 thyme sprigs
2 tablespoons bourbon
2 teaspoons butter




1. Sprinkle pork with salt and peppers. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 2 1/2 minutes on each side or until browned. Remove pork from pan; keep warm.

2. Add shallots and garlic to pan; sauté 30 seconds. Add peaches and broth to pan; sauté 2 minutes. Add sugar and thyme to pan; cook 1 minute. Add bourbon and butter to pan; cook 4 1/2 minutes or until butter melts and sauce is slightly thickened. Discard thyme sprigs. Serve with pork.




--Adapted from Cooking Light magazine

Potluck Potato Casserole

1 1/2 cups fat-free sour cream
1 1/4 cups (5 ounces) finely shredded reduced-fat sharp cheddar cheese
1/2 cup fat-free, less-sodium chicken broth
5 teaspoons butter, melted
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 (30-ounce) package frozen hash browns, thawed (such as Ore-Ida)
1 (10.75-ounce) can reduced-fat cream of chicken soup
Cooking spray
1 cup coarsely crushed cornflakes
2 tablespoons chopped fresh parsley



Preheat oven to 350°.

Combine first 10 ingredients in a large bowl; spread evenly into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle cornflakes over potato mixture.

Bake at 350° for 1 hour or until bubbly. Sprinkle with fresh parsley.

Cinnamon Swirl Coffeecake Muffins

1/2 cup packed dark brown sugar
1 1/2 teaspoons ground cinnamon
1 cup granulated sugar
1/4 cup butter, softened
1/2 cup egg substitute
1 cup reduced-fat sour cream
2 tablespoons water
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour (about 7 3/4 ounces)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Cooking spray
6 tablespoons powdered sugar
3 teaspoons fresh orange juice
Dash of salt

Preheat oven to 400°.

Combine first 3 ingredients; set aside.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add egg substitute; beat 3 minutes. Beat in sour cream, water, and vanilla.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a large bowl, stirring well with a whisk. Make a well in center of mixture; add sour cream mixture. Stir just until combined.

Place 3 tablespoons brown sugar mixture in a small bowl; set aside. Sprinkle surface of batter with remaining brown sugar mixture. Gently fold batter 4 times.

Place 18 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Sprinkle batter evenly with reserved brown sugar mixture. Bake at 400° for 25 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan immediately; place on a wire rack. Cool 10 minutes.

Combine powdered sugar, juice, and dash of salt in a small bowl, stirring until smooth. Drizzle powdered sugar mixture evenly over muffins.

--Adapted from Cooking Light Magazine

Turkey Tamale Potpie

Filling:
Cooking spray
3/4 cup chopped red bell pepper
4 garlic cloves, minced
1 pound ground turkey breast
1 tablespoon chili powder
1 teaspoon dried oregano
1/2 teaspoon salt
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (15-ounce) can kidney beans, rinsed and drained

Topping:
1 cup all-purpose flour (about 4 1/2 ounces)
3/4 cup yellow cornmeal
1 teaspoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup low-fat buttermilk
1 large egg, lightly beaten

Preheat oven to 425°.
To prepare filling, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, garlic, and turkey; cook 5 minutes or until turkey loses its pink color. Add chili powder, oregano, 1/2 teaspoon salt, tomatoes, and beans; cook 3 minutes. Spoon turkey mixture into an 11 x 7-inch baking dish coated with cooking spray.

To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, sugar, baking powder, 1/2 teaspoon salt, and baking soda in a bowl. Combine buttermilk and egg; add to dry ingredients, stirring just until moist. Spread cornmeal mixture evenly over turkey mixture. Bake at 425° for 18 minutes or until topping is golden.

--Adapted from Cooking Light magazine

Bacon Maple Waffles

2 cups all-purpose flour (about 9 ounces)
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups 2% reduced-fat milk
3 tablespoons maple syrup
2 tablespoons butter, melted
4 bacon slices, cooked and crumbled
3 large eggs, lightly beaten
Cooking spray
1/3 cup maple syrup

Lightly spoon flour into dry measuring cups; level with a knife. Place flour, baking powder, and salt in a bowl; stir with a whisk. Make a well in center of mixture. Combine milk, 3 tablespoons syrup, butter, bacon, and eggs, stirring with a whisk. Add milk mixture to flour mixture; stir just until moist.

Preheat a waffle iron. Coat iron with cooking spray. Spoon about 1/3 cup batter per waffle onto hot waffle iron, spreading batter to edges. Cook 4 to 5 minutes or until steaming stops; repeat procedure with remaining batter. Serve waffles with 1/3 cup syrup.

--Adapted from Cooking Light magazine

Spice Rubbed Salmon with Cucumber Relish

Ingredients
1 tablespoon brown sugar
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon salt, divided
1/4 teaspoon dried thyme
2 (6-ounce) salmon fillets, skinned
Cooking spray
2 cups chopped cucumber
1/2 cup chopped red bell pepper
2 tablespoons chopped fresh mint
1 tablespoon capers
1 tablespoon cider (or rice) vinegar

Preheat broiler.

Combine first 6 ingredients, 1/4 teaspoon salt, and dried thyme; rub evenly over fish. Place fish on a jelly-roll pan coated with cooking spray. Broil 8 minutes or until fish flakes easily when tested with a fork.

Combine 1/4 teaspoon salt, cucumber, and remaining ingredients; serve with fish.

--Adapted from Cooking Light Magazine

Raspberry-Topped Amaretto Tarts

Yield - 2 servings (serving size: 1 tart)

Ingredients
Crust:
1/4 cup vanilla wafer cookie crumbs (about 6 cookies)
1 1/2 teaspoons butter, melted
1 teaspoon sugar
Cooking spray

Filling:
1 cup 2% reduced-fat milk, divided
3 tablespoons sugar
5 teaspoons cornstarch
1/8 teaspoon salt
1 large egg yolk
2 teaspoons amaretto (almond-flavored liqueur)
1/4 teaspoon vanilla extract

Topping:
1/2 cup fresh raspberries
Fresh mint sprigs (optional)

Preheat oven to 350°.
To prepare crust, combine crumbs, butter, and 1 teaspoon sugar, tossing with a fork until moist. Divide mixture evenly between 2 (4.75-inch) ceramic crème brûlée dishes coated with cooking spray. Press mixture into bottom of dishes. Bake at 350° for 10 minutes or until lightly browned; cool completely on a wire rack.

To prepare filling, combine 1/4 cup milk, 3 tablespoons sugar, cornstarch, salt, and egg yolk in a medium bowl, stirring with a whisk. Heat 3/4 cup milk over medium heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to sugar mixture, stirring constantly with a whisk. Place mixture in pan; cook over medium heat until thick and bubbly (about 5 minutes), stirring constantly.

Remove pan from heat; stir in liqueur and vanilla. Spoon custard into a small bowl; place bowl inside a medium ice-filled bowl for 10 minutes or until custard comes to room temperature, stirring occasionally. Remove bowl from ice; spoon custard into prepared crusts. Cover and chill 2 to 6 hours.

Uncover tarts. Arrange 1/4 cup raspberries on top of each tart. Garnish with mint sprigs, if desired.

--Adapted from Cooking Light Magazine

Strawberry Margarita Pie

2 cups strawberries (I used frozen.)

lime zest from one lime

1/4 cup lime juice

1 (14-oz) can sweetened condensed milk

2 Tbsp tequila

2 Tbsp Triple Sec

1 container of Cool Whip

Purée strawberries, zest, lime juice, condensed milk, tequila, and triple sec in a food processor until just smooth, then transfer to a large bowl. Fold in container of cool whip.

Pour filling into a premade graham cracker crust and freeze for about 4 hours, or overnight. Remove from freezer right before serving and garnish with strawberries and limes.

--Adapted from several sources, Gourmet, 2006, Manchester Highlands Inn, and the blogs, “Confections of a Foodie Bride," "Annie's Eats," and "Hostess with the Mostess"

Parmesan Pasta with Chicken and Rosemary

Yield - Makes 4 servings

Ingredients
12 ounces (3 cups) orecchiette pasta
1 3 1/2- to 4-pound rotisserie chicken
2 tablespoons chopped fresh rosemary
3/4 cup grated Parmesan
Kosher salt and pepper

Cook the pasta according to the package directions. Shred the chicken, using a fork or your fingers, while the pasta cooks. Discard the skin and bones. Drain the pasta, reserving 1 1/4 cups of the water. Return the pasta to the pot. Add the reserved pasta water, chicken, rosemary, 1/2 cup of the Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the pot. Stir over medium-low heat until the sauce has thickened slightly, about 2 minutes. Divide among individual bowls and sprinkle with the remaining Parmesan.

-Adapted from Real Simple Magazine

Chicken and Strawberries over Mixed Greens

Yield - 4 servings (serving size: 1 1/4 cups chicken mixture and 1 cup greens)

Ingredients
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
2 cups quartered small strawberries (about 1 pint)
1/3 cup finely chopped celery
1 tablespoon sesame seeds, toasted (We used sesame seed oil.)
1 tablespoon chopped fresh or 1 teaspoon dried tarragon
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon black pepper
4 cups gourmet salad greens

Combine first 5 ingredients in a large bowl. Combine sesame seeds (or oil) and next 6 ingredients (sesame seeds through pepper) in a small bowl, stirring well with a whisk. Pour over chicken mixture; toss well to coat. Cover and chill 1 hour. Serve over salad greens.

-Adapted from Cooking Light Magazine

Garlic Roasted Green Beans

2 pounds green beans, trimmed
3 cloves garlic, sliced
4 teaspoons extravirgin olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper



Preheat oven to 425°.

Place a jelly-roll pan in oven for 10 minutes. Place beans in a large bowl. Drizzle with oil; sprinkle with salt and pepper. Toss well to coat. Arrange green bean mixture in a single layer on preheated baking sheet. Bake at 425° for 8 minutes or until crisp-tender.

Balsamic-Glazed Flank Steak

1 (16-ounce) beef flank or hangar steak
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
2 teaspoons bottled minced garlic
1/8 teaspoon crushed red pepper
3 tablespoons dry sherry
2 tablespoons low-sodium soy sauce
1 tablespoon balsamic vinegar
2 teaspoons honey

Sprinkle both sides of steaks evenly with salt and black pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 7 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm.

Add garlic and red pepper to pan; sauté 30 seconds. Add sherry to pan; bring to a boil. Cook 30 seconds. Add soy sauce and remaining ingredients; bring to a boil, stirring occasionally. Reduce heat, and cook 1 minute. Serve with steak.


--Adapted from Cooking Light magazine

Frittata with Smoked Cheese and Canadian Bacon

1 1/2 cups frozen Southern-style hash brown potatoes (such as Ore-Ida)
1/2 cup chopped green onion
1/3 cup diced Canadian bacon (about 2 ounces)
1/2 teaspoon salt
1/2 teaspoon hot sauce (such as Tabasco)
1/8 teaspoon black pepper
6 large eggs
1/4 cup (1 ounce) shredded smoked cheddar or smoked mozzarella cheese
2 tablespoons chopped green onions
Green onion strips (optional)


Preheat oven to 425.

Heat a 10-inch nonstick skillet over medium-high heat. Add potatoes, onion, and bacon; saute 8 minutes or until potatoes are golden brown. Remove from pan. Wipe pan clean with paper towels. Combine salt, hot sauce, pepper, and eggs in a medium bowl, stirring with a whisk. Stir in potato mixture, cheese, and chopped green onions.

Heat pan over medium heat. Pour in egg mixture. Reduce heat to medium-low; cook 3 minutes or until bottom is lightly browned, lifting edges and tilting skillet as eggs cook to allow uncooked portion to flow underneath cooked portion.Wrap handle of pan with foil. Bake 3 minutes or until top is lightly browned and set. Garnish with green onion strips, if desired.



--Adapted from Cooking Light magazine

Grilled Green Onion Flatbread

1 loaf (1 lb.) frozen white or whole-wheat bread dough, thawed to room temperature ( NB: Pillsbury French loaf dough works well, but skip step 2)
3 tablespoons olive oil
3/4 cup sliced green onions
About 1/3 cup all-purpose flour


1. With your hands, flatten bread dough on a board. Top with olive oil and green onions and knead into dough until incorporated (dough will be sticky).

2. Place dough in a bowl and cover. Let rise in a warm place until doubled, 50 to 60 minutes.

3. On a floured board, knead dough briefly to expel air. Divide into 12 equal pieces. Shape each into a ball and coat with flour. Roll each ball into a 4- to 5-inch round, sprinkling with flour as needed to prevent sticking. Space rounds evenly on two floured 15- by 17-inch baking sheets. Cover loosely and let rise until puffy, 20 to 30 minutes.

4. Lay rounds of dough on a lightly oiled barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid (open vents for charcoal). Cook until rounds are browned on the bottom, about 2 minutes; turn, replace lid, and cook until browned on the other side, 1 to 2 minutes longer.

5. Transfer breads to a bowl. Serve hot (cover with foil to keep warm up to 30 minutes) or cool.



--Adapted from Cooking Light magazine

Savory Potato Salad

3 pounds red potatoes, scrubbed
1 1-oz. packet vegetable soup mix
1/4 cup red wine vinegar
Pepper
2 stalks celery, minced
2 tablespoons minced red onion
2 teaspoons Dijon mustard
1 cup mayonnaise
Zest of 1 lemon
1/2 cup packed arugula leaves, coarsely chopped
1/4 cup packed parsley leaves, coarsely chopped



Cover potatoes with 1 inch of cold water in a large pot or Dutch oven. Bring to a boil, then reduce heat to medium. Cook until potatoes are tender and a knife inserted in center of a potato meets no resistance, 25 to 30 minutes.

Drain and let cool slightly. When potatoes are cool enough to handle, chop into 1-inch pieces and place in a large bowl. Toss potatoes with soup mix, vinegar and pepper to taste. Cover bowl with plastic wrap and refrigerate until cool, 20 to 25 minutes.

Toss potatoes with celery, onion, mustard, mayonnaise and lemon zest. Fold in arugula and parsley. Taste and adjust seasoning, if necessary. Serve immediately, or chill, covered, until ready to use.



--Adapted from Cooking Light magazine

Penne with Bacon, Spinach, and Buttery Crumbs

This is good, but it's not cheesy.

8 ounces French bread
Cooking spray
3/4 cup (3 ounces) chopped bacon
2 teaspoons minced garlic
1/3 cup all-purpose flour (about 1 1/2 ounces)
3 3/4 cups 2% reduced-fat milk, divided
1/4 cup half-and-half
6 cups chopped fresh spinach
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
1 1/4 teaspoons salt
1/2 teaspoon black pepper
8 cups hot cooked penne (about 1 pound uncooked tube-shaped pasta)
1/4 cup butter, melted


Preheat oven to 425°.

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 4 cups; set aside.

Heat a large nonstick saucepan over medium-high heat. Coat with cooking spray. Add bacon and garlic; sauté 5 minutes. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add 3/4 cup milk, stirring until smooth. Add flour mixture, remaining 3 cups milk, and half-and-half to pan; bring to a boil, stirring constantly. Reduce heat, and simmer 2 minutes or until thick, stirring constantly. Add spinach; cook 1 minute. Remove from heat. Stir in cheese, salt, and pepper, stirring until cheese melts.

Place pasta in a large bowl. Add sauce mixture to pasta; toss well. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine breadcrumbs and butter; toss well. Sprinkle over pasta mixture.

Bake at 425° for 6 minutes or until crumbs are lightly browned.




--Adapted from Cooking Light magazine

Garlicky Lima Beans

Very good.



4 cups fresh (or frozen) lima beans
2 1/2 cups water
1 tablespoon olive oil
2 garlic cloves, sliced
3 thyme sprigs
1 bay leaf
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper



Sort and wash beans; drain. Combine beans and next 5 ingredients (through bay leaf) in a medium saucepan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Discard thyme sprigs and bay leaf. Stir in salt and pepper.




--Adapted from Cooking Light magazine

Thai Fish Sauce and Lime Chicken

4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1 tablespoon canola oil
1 cup fat-free, less-sodium chicken broth
3 tablespoons sweetened chili sauce
2 teaspoons fish sauce
1/4 cup fresh lime juice
1 teaspoon creamy peanut butter
2 tablespoons chopped roasted peanuts
Lime wedges (optional)



Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with 1/4 teaspoon salt.

Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.

Add broth, chili sauce, and fish sauce; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 2/3 cup (about 4 minutes). Remove from heat; add lime juice and peanut butter, stirring until smooth. Serve sauce over chicken; sprinkle with peanuts. Garnish with lime wedges, if desired.



--Adapted from Cooking Light magazine

Asparagus Pasta with Toasted Pecans

1 (16-ounce) package penne pasta
1 bunch fresh asparagus (about 1 pound)
2 tablespoons olive oil
1 red bell pepper, seeded and chopped (about 3/4 cup)
1 tablespoon minced garlic
1 cup low-sodium chicken broth
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons chopped fresh basil
3/4 cup shredded Parmesan cheese, divided
2 tablespoons butter
1 cup pecan halves, toasted and divided


Garnishes: freshly grated Parmesan cheese, freshly ground pepper

Prepare pasta according to package directions; rinse and drain.

Snap off tough ends of asparagus, and cut into 2-inch pieces.

Sauté asparagus in hot oil in a large skillet over medium heat 4 minutes. Stir in red bell pepper and garlic; cook, stirring occasionally, 2 minutes. Stir in chicken broth. Bring to a boil. Reduce heat, and simmer 2 minutes or until asparagus is crisp-tender. Stir in salt and pepper.

Toss together pasta, asparagus mixture, basil, 1/2 cup cheese, butter, and 1/2 cup pecans. Sprinkle evenly with remaining 1/4 cup cheese and 1/2 cup pecans. Garnish, if desired.




--Adapted from Southern Living magazine

Peanut Butter Oatmeal Chipsters

Who could not love a cookie that combines oatmeal, peanut butter and chocolate?!

Ingredients

3 cups old fashioned oats

1 cup all purpose flour

1 tsp baking soda

2 tsp ground cinnamon

1/4 tsp freshly ground nutmeg

1/4 tsp salt

2 sticks (8 ounces) unsalted butter, at room temperature

1 cup peanut butter

1 cup sugar

1 cup (packed) light brown sugar

2 large eggs

1 tsp pure vanilla extract

9 ounces bittersweet chocolate, chopped into chunks, or 1 1/2 cups store-bought chocolate chips or chunks

Position racks to divide the oven into thirds and preheat the oven to 350 degrees F. Line two baking sheets with parchment or silicone mats.

Whisk together the oats, flour, baking soda, spices and salt. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter, peanut butter, sugar and brown sugar on medium speed until smooth and creamy. Add the eggs one at a time, beating for 1 minute after each addition, then beat in the vanilla. Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended. Mix in the chips.

If you have the time, cover and chill the dough for about 2 hours or for up to one day. (Chilling the dough will give you more evenly shaped cookies.) If the dough is not chilled, drop rounded tablespoonfuls 2 inches apart onto the baking sheets. If the dough is chilled, scoop up rounded tablespoons, roll the balls between your palms and place them 2 inches apart on the sheets. Press the chilled balls gently with the heel of your hand until they are about 1/2 inch thick.

Bake for 13 to 15 minutes, rotating the sheets from top to bottom and front to back after 7 minutes. The cookies should be golden and just firm around the edges. Lift the cookies onto cooling racks with a wide metal spatula - they'll firm as they cool.

--Adapted from Baking, From My Home to Yours, by Dorie Greenspan

Dark Chocolate and Cherry Brownies

These brownies were great as they were moist and dense, but we could not detect much of the cherry flavor. I would suggest adding more cherry preserves, and possibly some cherry juice to the batter if you really want to bring out the cherry.

Ingredients

Cooking spray
3.4 ounces all-purpose flour (about 3/4 cup)
1 cup sugar
3/4 cup unsweetened cocoa
1 teaspoon baking powder
3/4 teaspoon salt
1/3 cup cherry preserves
1/3 cup water
5 tablespoons butter
1 large egg, lightly beaten
1 large egg white
1/3 cup semisweet chocolate chips
Powdered sugar (optional)

Preheat oven to 350°. Line a 9-inch square baking pan with parchment paper; coat with cooking spray.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1 cup sugar, unsweetened cocoa, baking powder, and salt in a large bowl; stir with a whisk.

Combine cherry preserves, 1/3 cup water, and butter in a small saucepan; bring to a boil.

Add preserves mixture to flour mixture; stir well. Add egg and egg white; stir until smooth. Stir in semisweet chocolate chips.

Scrape batter into prepared pan. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool in pan on wire rack. Garnish with powdered sugar, if desired.

- Adapted from Cooking Light magazine