Ingredients:
4 pounds russet Yukon Gold potatoes, peeled and chunked (about 5 large potatoes)
Kosher salt and pepper
1/2 cup milk
1 tablespoon melted butter
4 ounces, 1/2 cup garlic and herb cheese (recommended: Reduced Fat Boursin)
1/2 non-fat Greek yogurt
Directions:
Cover potatoes with cold water. Add tablespoon of kosher salt. Boil until fork tender. Meanwhile, heat milk and butter in sauce pan. When potatoes are done strain and return to pot. Add hot milk and butter mixture to potatoes and mash. Add Boursin and yogurt. Mash some more. Salt and pepper to taste. Keep covered until ready to serve adding additional hot milk to maintain desired consistency.
Wednesday, May 26, 2010
Spicy Creamed Spinach
Ingredients:
2 tablespoons unsalted butter, plus more for pan
1/2 red onion, chopped
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
1 teaspoon red chili flakes
1 3/4 cups half and half
1 cup shredded Parmesan
1 teaspoon fresh ground nutmeg
1/2 cup reduced fat sour cream
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
1/2 cup packaged fried onions
Directions:
Preheat the oven to 375 degrees F. Butter an 8 by 8-inch baking dish. Melt the butter in a large skillet over medium-high heat. Add the onion and a pinch of salt. Saute for 3 minutes, then add the garlic and red chili flakes and saute for 2 more minutes. Add the half and half, Parmesan, and nutmeg. Heat until the half and half is just beginning to bubble, stirring often. Turn the burner off and stir in sour cream and spinach. Adjust the seasoning with salt and pepper, to taste. Pour into the prepared baking dish and sprinkle the top evenly with fried onions. Bake until golden and bubbly, 15 to 20 minutes.
(Note: Can be made day before and refrigerated. Add additional cooking time.)
2 tablespoons unsalted butter, plus more for pan
1/2 red onion, chopped
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
1 teaspoon red chili flakes
1 3/4 cups half and half
1 cup shredded Parmesan
1 teaspoon fresh ground nutmeg
1/2 cup reduced fat sour cream
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
1/2 cup packaged fried onions
Directions:
Preheat the oven to 375 degrees F. Butter an 8 by 8-inch baking dish. Melt the butter in a large skillet over medium-high heat. Add the onion and a pinch of salt. Saute for 3 minutes, then add the garlic and red chili flakes and saute for 2 more minutes. Add the half and half, Parmesan, and nutmeg. Heat until the half and half is just beginning to bubble, stirring often. Turn the burner off and stir in sour cream and spinach. Adjust the seasoning with salt and pepper, to taste. Pour into the prepared baking dish and sprinkle the top evenly with fried onions. Bake until golden and bubbly, 15 to 20 minutes.
(Note: Can be made day before and refrigerated. Add additional cooking time.)
Blueberry Cheesecake with Lemon Curd
Ingredients
1 reduced-fat graham cracker crust (you could make this from scratch ... but why?)
12 ounces reduced fat cream cheese, softened
2/3 cup SPLENDA® No Calorie Sweetener, Granulated
2 large eggs
1/3 cup reduced-fat sour cream
2 teaspoons vanilla extract
1 cup fresh or frozen blueberries
Lemon Curd (store bought ... sorry Nana)
Directions
1.Preheat oven to 350 degrees F.
2.Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add SPLENDA® Granulated Sweetener, beating until blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating just until blended. Gently stir in blueberries. Pour mixture into prepared pan.
3.Bake for 30 to 35 minutes, or until firm. (Takes longer if you use frozen blueberries). Remove from oven and cool on a wire rack for 30 minutes. Cover and chill 2 hours.
4.Top with warmed lemon curd.
1 reduced-fat graham cracker crust (you could make this from scratch ... but why?)
12 ounces reduced fat cream cheese, softened
2/3 cup SPLENDA® No Calorie Sweetener, Granulated
2 large eggs
1/3 cup reduced-fat sour cream
2 teaspoons vanilla extract
1 cup fresh or frozen blueberries
Lemon Curd (store bought ... sorry Nana)
Directions
1.Preheat oven to 350 degrees F.
2.Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add SPLENDA® Granulated Sweetener, beating until blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating just until blended. Gently stir in blueberries. Pour mixture into prepared pan.
3.Bake for 30 to 35 minutes, or until firm. (Takes longer if you use frozen blueberries). Remove from oven and cool on a wire rack for 30 minutes. Cover and chill 2 hours.
4.Top with warmed lemon curd.
Sunday, May 9, 2010
Fiesta Salad with Cilantro Dressing
Salad:
½ cup canned black beans, drained
½ cup red onion
2 cups thinly sliced iceberg lettuce (I used 4 cups and added some romaine)
1 ½ cups seeded & chopped tomatoes
1 cup roaste corn kernels, (Trader Joe's frozen food aisle)
½ cup red bell pepper, chopped
1 cup shredded Monterey Jack Cheese
1 ripe avocado, sliced small
4 slices cooked bacon, crumbled (optional)
1/4 cup pinenuts
Dressing:
3 – 5 fresh jalapeno peppers, halved and seeded
¼ cup white wine vinegar
4 cloves garlic
Juice of 1 lemon
1 t. salt
2/3 cup olive oil
½ cup fresh cilantro, packed tightly
Dressing: Place jalapeno peppers, vinegar, garlic, lemon juice and salt in a blender. Blend until combined. While blending, add a slow stream of olive oil until emulsified. Blend in cilantro. Refrigerate until ready to use.
Salad: Combine all salad ingredients. Toss with dressing and serve immediately.
Contributed by Judy M.
½ cup canned black beans, drained
½ cup red onion
2 cups thinly sliced iceberg lettuce (I used 4 cups and added some romaine)
1 ½ cups seeded & chopped tomatoes
1 cup roaste corn kernels, (Trader Joe's frozen food aisle)
½ cup red bell pepper, chopped
1 cup shredded Monterey Jack Cheese
1 ripe avocado, sliced small
4 slices cooked bacon, crumbled (optional)
1/4 cup pinenuts
Dressing:
3 – 5 fresh jalapeno peppers, halved and seeded
¼ cup white wine vinegar
4 cloves garlic
Juice of 1 lemon
1 t. salt
2/3 cup olive oil
½ cup fresh cilantro, packed tightly
Dressing: Place jalapeno peppers, vinegar, garlic, lemon juice and salt in a blender. Blend until combined. While blending, add a slow stream of olive oil until emulsified. Blend in cilantro. Refrigerate until ready to use.
Salad: Combine all salad ingredients. Toss with dressing and serve immediately.
Contributed by Judy M.
Grilled Flank Steak & Portabella Fajitas with Chimichurri
Ingredients:
For the chimichurri marinade:
1 bunch fresh parsley, leaves only
1 bunch fresh cilantro, leaves only
Fresh squeezed juice from one lemon and 1 lime
5 cloves garlic
1/2 red onion, roughly chopped
2 teaspoons hot paprika
2 tablespoons sherry vinegar
1/2 cup olive oil
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 pounds flank steak
5 portabella mushroom caps
12 (8-inch) flour tortillas
Drunken Peppers, recipe follows
Directions:
To make the chimichurri: In a food processor, add parsley, cilantro, garlic, juice of lemon and lime, hot paprika, vinegar, 1/2 cup olive oil and salt and pepper and blend until smooth, Reserve half for drizzling on fajitas. Place remaining marinade in a resealable plastic bag and add steak. Marinate overnight.
Preheat grill to medium-high.
Remove steak from marinade and discard marinade. Brush mushroom caps with marinade. Season both with salt and pepper. Grill steak over medium-high heat until cooked to medium-rare, about 6 minutes per side. Grill mushrooms. Let steak rest for 10 minutes, loosely covered with aluminum foil, before slicing.
Meanwhile, warm tortillas on the grill. Slice the steak and mushrooms on the bias into thin slices. To serve, place meat and/or mushrooms on each tortilla and top with Drunken Peppers. Drizzle chimichurri sauce over the filling and form into a loose fold.
Drunken Peppers:
2 tablespoons olive oil
2 poblano peppers, seeded and cut into strips
2 green bell peppers, seeded and cut into strips
2 red bell peppers, seeded and cut into strips
2 jalapeno peppers, seeded and cut into strips
1 large onion, sliced
Salt and freshly ground black pepper
1/2 bottle lager beer
In a large saute pan heat 2 tablespoons oil over medium-high heat. When shimmering, add peppers and onion. Season with salt and pepper and saute until softened and caramelized around the edges, about 6 to 8 minutes. Add beer and cover. Cook a few minutes more until the peppers and onion are tender.
For the chimichurri marinade:
1 bunch fresh parsley, leaves only
1 bunch fresh cilantro, leaves only
Fresh squeezed juice from one lemon and 1 lime
5 cloves garlic
1/2 red onion, roughly chopped
2 teaspoons hot paprika
2 tablespoons sherry vinegar
1/2 cup olive oil
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 pounds flank steak
5 portabella mushroom caps
12 (8-inch) flour tortillas
Drunken Peppers, recipe follows
Directions:
To make the chimichurri: In a food processor, add parsley, cilantro, garlic, juice of lemon and lime, hot paprika, vinegar, 1/2 cup olive oil and salt and pepper and blend until smooth, Reserve half for drizzling on fajitas. Place remaining marinade in a resealable plastic bag and add steak. Marinate overnight.
Preheat grill to medium-high.
Remove steak from marinade and discard marinade. Brush mushroom caps with marinade. Season both with salt and pepper. Grill steak over medium-high heat until cooked to medium-rare, about 6 minutes per side. Grill mushrooms. Let steak rest for 10 minutes, loosely covered with aluminum foil, before slicing.
Meanwhile, warm tortillas on the grill. Slice the steak and mushrooms on the bias into thin slices. To serve, place meat and/or mushrooms on each tortilla and top with Drunken Peppers. Drizzle chimichurri sauce over the filling and form into a loose fold.
Drunken Peppers:
2 tablespoons olive oil
2 poblano peppers, seeded and cut into strips
2 green bell peppers, seeded and cut into strips
2 red bell peppers, seeded and cut into strips
2 jalapeno peppers, seeded and cut into strips
1 large onion, sliced
Salt and freshly ground black pepper
1/2 bottle lager beer
In a large saute pan heat 2 tablespoons oil over medium-high heat. When shimmering, add peppers and onion. Season with salt and pepper and saute until softened and caramelized around the edges, about 6 to 8 minutes. Add beer and cover. Cook a few minutes more until the peppers and onion are tender.
Polvorones de Canela (Cinnamon Cookies)
Ingredients:
1 cup butter
1/2 cup confectioners' sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 cup confectioners' sugar
2 teaspoons ground cinnamon
Directions:
1.Preheat oven to 350 degrees F (175 degrees C). Cover cookie sheet with parchment.
2.In a medium bowl, cream together 1/2 cup confectioners' sugar and butter until smooth. Stir in vanilla. Combine flour, salt, and 1 teaspoon of cinnamon; stir into the creamed mixture to form a stiff dough. Refrigerate for 1 hour. Shape dough into 1 inch balls. Mix together 1 cup confectioners' sugar and 1 teaspoon cinnamon; roll balls in cinnamon mixture.
3.Bake for 15 to 20 minutes in preheated oven, or until nicely browned. Let cookies cool for about 5 minutes and then roll again in powdered sugar and cinnamon mixture. Cool cookies on wire racks.
1 cup butter
1/2 cup confectioners' sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 cup confectioners' sugar
2 teaspoons ground cinnamon
Directions:
1.Preheat oven to 350 degrees F (175 degrees C). Cover cookie sheet with parchment.
2.In a medium bowl, cream together 1/2 cup confectioners' sugar and butter until smooth. Stir in vanilla. Combine flour, salt, and 1 teaspoon of cinnamon; stir into the creamed mixture to form a stiff dough. Refrigerate for 1 hour. Shape dough into 1 inch balls. Mix together 1 cup confectioners' sugar and 1 teaspoon cinnamon; roll balls in cinnamon mixture.
3.Bake for 15 to 20 minutes in preheated oven, or until nicely browned. Let cookies cool for about 5 minutes and then roll again in powdered sugar and cinnamon mixture. Cool cookies on wire racks.
Saturday, May 1, 2010
Chicken Spedini
Ingredients:
2 cups Italian seasoned breadcrumbs (Viviano's on the Hill Market the best)
1 cup grated Romano cheese
salt and pepper to taste
1 teaspoon garlic powder
6 bay leaves
6 boneless, skinless chicken breasts, halved, pounded thin
Extra virgin olive
Directions:
Preheat oven to 350. Foil line a cookie sheet and coat with non-stick spray.
Combine bread crumbs, cheese, salt, pepper and garlic powder.
Dip chicken in olive oil, then in bread crumb mixture to coat. Roll. Place on cookie sheet. Tuck bay leaves between chicken rolls.
Bake at 350 for 30 to 35 minutes or until golden brown and tender.
(Rolls can be prepared earlier in the day and refrigerated. If you do this, expect to extend cooking time.)
Contributed by Ben V.
2 cups Italian seasoned breadcrumbs (Viviano's on the Hill Market the best)
1 cup grated Romano cheese
salt and pepper to taste
1 teaspoon garlic powder
6 bay leaves
6 boneless, skinless chicken breasts, halved, pounded thin
Extra virgin olive
Directions:
Preheat oven to 350. Foil line a cookie sheet and coat with non-stick spray.
Combine bread crumbs, cheese, salt, pepper and garlic powder.
Dip chicken in olive oil, then in bread crumb mixture to coat. Roll. Place on cookie sheet. Tuck bay leaves between chicken rolls.
Bake at 350 for 30 to 35 minutes or until golden brown and tender.
(Rolls can be prepared earlier in the day and refrigerated. If you do this, expect to extend cooking time.)
Contributed by Ben V.
Roasted Vegetable Pasta Primavera
Ingredients:
3 carrots, peeled and cut into thin strips (I bought these pre-cut)
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
10 garlic cloves
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan
Fresh basil
Directions:
Preheat the oven to 450 degrees F.
On a large heavy baking sheet, toss all of the vegetables (except tomatoes) with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and shredded basil and serve immediately.
Adapted from Giada De Laurentiis
3 carrots, peeled and cut into thin strips (I bought these pre-cut)
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
10 garlic cloves
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan
Fresh basil
Directions:
Preheat the oven to 450 degrees F.
On a large heavy baking sheet, toss all of the vegetables (except tomatoes) with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and shredded basil and serve immediately.
Adapted from Giada De Laurentiis
Noci Croccante (Hazelnut Crunch)
Ingredients:
1 1/2 cups sugar
1 cup water
1/2 cup light corn syrup
1/3 cup dark corn syrup
2 1/2 cups coarsely chopped toasted hazelnuts
2 tablespoons unsalted butter
1/2 teaspoon salt
1 teaspoon baking soda
Directions:
Line a heavy large baking sheet with parchment paper. Stir the sugar, water, light corn syrup, and dark corn syrup in a heavy large saucepan over medium heat until the sugar dissolves. Increase the heat to high and boil without stirring until a candy thermometer registers 260 degrees F, about 20 minutes. Reduce the heat to medium-low. Mix in the hazelnuts, butter, and salt (the mixture will be thick and nutty), and cook until the thermometer registers 295 degrees F, stirring constantly, about 15minutes. Quickly stir in the baking soda. Immediately pour the caramel onto the prepared baking sheet, spreading it as thinly as possible. Let stand until hard.
Break the brittle into pieces and store in an airtight container at room temperature. Serve with gelatto.
Giada De Laurentiis
1 1/2 cups sugar
1 cup water
1/2 cup light corn syrup
1/3 cup dark corn syrup
2 1/2 cups coarsely chopped toasted hazelnuts
2 tablespoons unsalted butter
1/2 teaspoon salt
1 teaspoon baking soda
Directions:
Line a heavy large baking sheet with parchment paper. Stir the sugar, water, light corn syrup, and dark corn syrup in a heavy large saucepan over medium heat until the sugar dissolves. Increase the heat to high and boil without stirring until a candy thermometer registers 260 degrees F, about 20 minutes. Reduce the heat to medium-low. Mix in the hazelnuts, butter, and salt (the mixture will be thick and nutty), and cook until the thermometer registers 295 degrees F, stirring constantly, about 15minutes. Quickly stir in the baking soda. Immediately pour the caramel onto the prepared baking sheet, spreading it as thinly as possible. Let stand until hard.
Break the brittle into pieces and store in an airtight container at room temperature. Serve with gelatto.
Giada De Laurentiis
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