Lemon-Tarragon Grilled Pork Chops

from Cooking Light Magazine

2 tablespoons sugar
2 tablespoons kosher salt
1/4 cup chopped fresh tarragon
1 tablespoon grated lemon rind
1/4 cup fresh lemon juice
4 bone-in center-cut pork chops (about 1/2 inch thick) -- (6-ounce)
1/4 teaspoon freshly ground black pepper
Cooking spray

Combine first 3 ingredients in a bowl, stirring with a whisk until sugar and salt dissolve. Pour water mixture into a large zip-top plastic bag. Add tarragon, rind, juice, and pork to bag; seal. Marinate in refrigerator 2 hours, turning bag occasionally.

Prepare grill.

Remove pork from bag; discard marinade. Sprinkle pork evenly with pepper. Place pork on a grill rack coated with cooking spray. Grill 3 minutes on each side or until desired degree of doneness.

Grilled Salmon with Apricot-Mustard Glaze

from Cooking Light Magazine

Salmon:
4 (6-ounce) salmon fillets (about 1 inch thick)
1 1/2 teaspoons minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Glaze:
1/4 cup apricot nectar
1/4 cup apricot preserves
1 tablespoon Dijon mustard
1 1/2 teaspoons white wine vinegar
1 1/2 teaspoons honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Remaining ingredient:
Cooking spray

Prepare grill.

To prepare fish, sprinkle fillets evenly with garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and refrigerate 15 minutes.

To prepare glaze, combine nectar and next 6 ingredients (through 1/4 teaspoon pepper) in a small saucepan; bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 10 minutes). Remove from heat; set aside.

Place fillets, skin side up, on a grill rack coated with cooking spray. Grill 2 minutes; carefully turn over, and grill 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Brush each fillet with 1 tablespoon glaze; grill 30 seconds.

Mocha Cream Frosting

3 cups powdered sugar
1/2 cup unsweetened cocoa powder
pinch salt
2 tsp vanilla
1 stick unsalted butter, softened
2 TBS milk
2 TBS coffee concentrate*
2 cups heavy whipping cream
2 packets Whip-It whipped cream stabilizer

Combine powdered sugar, cocoa powder, salt, vanilla, butter, milk, and coffee concentrate in a medium mixing bowl. Beat on medium speed with a hand mixer until fully combined, scraping the sides as needed.

In a separate bowl, beat the whipping cream with the Whip-It until stiff peaks form. Gently fold about 1 cup of the frosting mixture into the whipped cream. Repeat this process until all the frosting mixture has been combined with the whipped cream. Keep refrigerated until use. Will frost about 60 cupcakes or two layer cakes.

**To make coffee concentrate I brewed one pot of Kona coffee at double strength. Then I placed 1 cup of coffee into a saucepan and reduced it until there was about 2 tablespoons remaining in the saucepan. Cool completely before using.

Devil's Food Cupcakes

from Whole Grain Baking
makes 2 9-inch layers, 3 8-inch layers, or 2 dozen cupcakes

3/4 cup unsalted butter
1 cup packed light brown sugar
3/4 cup granulated sugar
1/2 teaspoon salt
1 1/2 cups whole wheat pastry flour
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
4 large eggs
2 teaspoons vanilla extract
1 cup plain low-fat yogurt
3/4 cup water

Preheat the oven to 350ºF. Grease and flour the pan or pans of your choice or line with parchment.

Cream together the butter, sugars, and salt in a large mixing bowl until fluffy, about 5 minutes. Stop to scrape the sides at least once during that time. In a separate bowl, combine the flours, cocoa, and baking soda. If lumps remain, sift or strain the flour mixture.

Add the eggs to the butter mixture one at a time, beating well (at least a full minute) after each addition, and stopping to scrape the sides and bottom of the bowl before adding the next egg. Mix in the vanilla. Add half the flour mixture and mix until evenly combined. Add the yogurt and water, and mix again. Add the remaining flour, mix, and stop to scrape the sides and bottom of the bowl once more, to make sure the batter is evenly moistened. Pour the batter into prepared pans.

Bake the cakes for the amount of time appropriate for the pan size. (30 to 35 minutes for layers, 35 to 40 for sheet cake, 25 minutes for cupcakes.) The cake is done when it pulls away from the sides of the pan and a cake tester inserted near the center comes out clean. Remove from the oven and cool for at least 15 minutes before removing from the pan. Place on a rack to cool completely before frosting.

Spaghetti with Spinach and Mushrooms

from Vegetarian Times Magazine

serves 6

8 ozs. spaghetti, broken into thirds (I used whole wheat)
1 15 oz. can low-sodium vegetable broth
2 TBS tomato paste
1 TBS harissa or 1 tsp red pepper flakes
1/8 tsp saffron threads
1 lb. mushrooms, quartered
1 clove garlic, minced (about 1 tsp)
1 lb. spinach coarsely chopped (I used baby spinach- no chopping required)
1 15 oz. can chickpeas, drained and rinsed

Preheat oven to 350ºF. Place pasta on a baking sheet and coat with cooking spray. Bake 5 to 7 minutes, or until golden, shaking pan once or twice to brown evenly.

Bring vegetable broth, 2 1/2 cups water, tomato paste, harissa and saffron to a simmer in saucepan. Reduce heat to low and keep warm.

Heat a large stockpot over medium-high heat and coat with cooking spray. Add mushrooms, and cook 7 minutes, or until browned. Stir in garlic; and cook 1 minute more. Reduce heat to medium and stir in pasta and 2 cups hot broth. Cook 4 to 5 minutes, or until liquid is absorbed, stirring frequently. Add spinach, chickpeas and remaining broth. Cook 4 to 5 minutes more, or until noodles are tender and most of broth is absorbed, stirring constantly. Season with salt and pepper and serve immediately.

Couscous with Asparagus, Snow Peas and Radishes

from Vegetarian Times Magazine

Serves 6 as a side

1/2 pound asparagus, sliced into 1/4-inch rounds (about 1 1/2 cups)
1/4 pound snow peas, sliced crosswise into 1/4-inch strips (about 1 cup)
2 cups low sodium vegetable broth
3 2-inch strips lemon zest
1 10 oz. package couscous
3 radishes, thinly sliced(about 1/3 cup) (I used double)
3 TBS lemon juice
2 TBS chopped chives
2 TBS chopped parsley
1 TBS chopped mint (I left out)
Salt and pepper to taste

1. Cook asparagus and snow peas in a large pot of salted boiling water 2 to 3 minutes, or until crisp-tender. Drain and rinse under cold water to stop the cooking process. (Alternately, plunge into an ice bath.)

2. Bring broth and lemon zest to a boil in a large pot. Place the couscous in a large bowl and stir in the broth. Cover, and let stand for 10 minutes. Discard lemon zest and fluff with a fork.

3. Stir asparagus, snow peas, radishes, lemon juice, chives, parsley and mint into the couscous with a fork. Season with salt and pepper. Allow to sit for at least 20 minutes for the flavors to develop and combine. This is excellent made ahead of time.

Banana Split Salad

A Paula Deen Recipe

1 can sweetened condensed milk -- (14-ounce)
1 container frozen whipped topping -- (12-ounce) thawed
1 can cherry pie filling -- (21-ounce)
3 medium bananas -- sliced
1 can crushed pineapple -- (8-ounce) drained
1/2 cup chopped pecans
1/2 cup shredded sweetened flaked coconut
1 cup sliced fresh strawberries
Garnish: chopped pecans -- shredded coconut, sliced strawberry


In a large bowl, combine milk and whipped topping until well blended. Fold in next 6 ingredients, and chill until ready to serve. Garnish with pecans, coconut, and strawberry, if desired.

Makes 6 to 8 servings. (I have to disagree with this...more like 10 to me)

Spinach Dip

This is a cold dip.

1 cup mayo
16 ounces low fat sour cream
1 package Knorr vegetable soup mix
10 ounces frozen spinach, thawed and squeezed dry.
1 can chopped water chestnuts or 1 can artichoke heart pieces, chopped
1/4 cup feta cheese (optional)

Combine all ingredients in a mixing bowl and refrigerate for at least two hours for the flavors to combine.

Serve with vegetable crudite, or this dip can be used to fill a bread bowl and dip bread cubes into it.

Cinnamon Gelato

5 egg yolks
2 tablespoons corn syrup
3/4 cup sugar
2 cups organic whole milk
1 cup organic half & half
pinch of sea salt
2 tablespoons vanilla extract
1 teaspoon cinnamon

Combine egg yolks, corn syrup, and sugar in a heat-proof bowl and whisk together until well-combined. Slowly stir in milk and half & half. Whisk until all combined. Set bowl over a saucepan filled with simmering water. Stir constantly while heating gently to 180ºF. The mixture should thicken slightly, but don't cook much past 180 or your eggs will scramble.

Remove bowl from pan and place in an ice bath. Add your vanilla extract and pinch of salt now. Stir occasionally while cooling down. Place the mixture into the refrigerator and chill for several hours or overnight.

Pour the mixture into the container of an ice cream maker and process according to your machine's instructions. Add the cinnamon when there is about five minutes left in the churning. Once it is processed, place in a seal-able container and put in the freezer for at least two hours to ripen.

Makes about 1 1/2 quarts gelato.

Mom's Potato Salad

My version.


6 large potatoes -- cleaned
6 large eggs -- hard boiled and cooled
2 stalks celery -- chopped
1 whole green pepper -- chopped
1/2 cup dill pickles -- chopped
3/4 cup miracle Whip®
2 teaspoons prepared mustard
1 tablespoon pickle juice
1/2 teaspoon dried dill
1/4 teaspoon paprika
pinch sugar
seasoning salt and pepper -- to taste

Boil the potatoes with their skins on for about 20 minutes at a very gentle boil. Drain and let cool. Peel and cube up into desired size pieces.

Halve the eggs, removing the egg yolks. Chop whites and add to potatoes along with celery, pickles, and pepper.

In a small bowl, mash egg yolks. Add miracle whip, mustard, pickle juice, and seasonings. Mix well and pour over salad. Stir to combine- taste for seasoning, and refrigerate until ready to serve.

** You may need to add more miracle whip, depending on how much the potatoes absorb.

**Add any additional seasonings you would like, as well as any other vegetables (green onions, olives, etc).

Emeril's Favorite Potato Salad

recipe from Emeril Live!

14 small boiling potatoes -- such as red bliss, about 2 1/2 pounds, scrubbed well
6 slices crisp cooked bacon -- crumbled
6 hard-boiled eggs -- roughly chopped
1/3 cup finely chopped red onion
1/3 cup finely chopped celery
1 cup ranch dressing
2 tablespoons chopped parsley leaves
1 teaspoon salt
1/2 teaspoon black pepper

Place the potatoes in a medium saucepan and add enough water to cover by 1-inch. Bring to a boil over high heat and cook until the potatoes are just tender, about 15 to 20 minutes. Drain, cool, then cut the potatoes into halves.
In a large mixing bowl combine potatoes with all remaining ingredients and gently toss to combine. Refrigerate the salad several hours before serving to allow flavors to blend.

Mango-Melon Sorbet

5 cups cubed cantaloupe
1 mango, diced
1/2 cup apple juice
1 cup sugar
1/4 cup lime juice
pinch salt

Combine all the ingredients in a blender. Puree for about a minute- or until everything is completely pureed and combined.

Place the puree in the refrigerator for at least one hour for the flavors to combine and the mixture to chill.

Pour the mixture into the container of an ice cream maker and process according to your machine's instructions. It should take about 20 minutes to become sorbet.

Place sorbet in a sealable container and place in the freezer for about 2 hours to firm up. Allow the sorbet to rest on the counter for 5 minutes to soften up before scooping.

Phul Gobhi Salad

(Stir Fried Salad)
from New Indian Home Cooking by Madhu Gadia

2 teaspoons vegetable oil
1 teaspoon cumin seeds
1/2 medium cauliflower, cut into small florets
1 medium green bell pepper, sliced
1 medium red bell pepper, sliced
1 small zucchini, sliced into strips
4 carrots, sliced crosswise
3/4 teaspoon salt
1/2 to 1 teaspoon black pepper

Heat the oil in a heavy skillet or wok over high heat. Add the cumin seeds and cook for about one minute, or until fragrant and toasty. Add all the veggies, salt, and pepper. Stir-fry until heated through, about 5 to 7 minutes. The vegetables should be tender but still intact,m do not overcook.

Remove from heat, transfer to a serving dish and serve immediately.

Baked Sesame Chicken Noodles

a Cooking Light recipe

This can certainly be made into a vegetarian version by omitting the chicken breast and using veggie or mushroom broth instead of the chicken broth. I always use more veggies than what is called for, and don't forget to remove the stems from your shiitakes. These are really woody and tough to chew- but they do make an excellent addition to a stock, so save them for future stocks.

8 ounces uncooked spaghetti or linguine, broken in half
1 tablespoon dark sesame oil
1 cup red bell pepper strips
8 ounces shiitake mushroom caps, sliced
2 (6-ounce) skinless, boneless chicken breast halves, cut into 1/2-inch pieces
1 teaspoon minced fresh ginger
3 garlic cloves, minced
1/4 cup low-sodium soy sauce
1 cup fat-free, less-sodium chicken broth
1 tablespoon cornstarch
2 tablespoons cream sherry
1 tablespoon rice vinegar
1/2 teaspoon crushed red pepper
2 cups thinly sliced bok choy
3/4 cup sliced green onions
1 tablespoon sesame seeds, divided
Cooking spray
1 cup panko (coarse, dry) breadcrumbs
2 tablespoons butter, melted

Preheat oven to 400°.

Cook pasta according to package directions, omitting salt and fat. Drain well.

Heat the oil in a Dutch oven over medium-high heat. Add red bell pepper strips and mushrooms; sauté 2 minutes. Add chicken, ginger, and garlic; sauté 3 minutes. Stir in soy sauce; cook 2 minutes, stirring frequently.

Combine broth and cornstarch, stirring well with a whisk. Add broth mixture to pan, and cook 2 minutes or until mixture is slightly thick, stirring constantly. Remove from heat; stir in sherry, vinegar, and crushed red pepper. Add pasta, bok choy, green onions, and 2 teaspoons sesame seeds to pan, tossing well to combine. Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray.

Combine breadcrumbs, butter, and remaining sesame seeds; sprinkle evenly over pasta mixture. Bake at 400° for 20 minutes or until breadcrumbs begin to brown.

**This is also an excellent make-ahead dish. Assemble it early in the day and refrigerate it until you are ready for it to be cooked. Allow a few extra minutes to heat through.

White Chocolate Brownies with Dulce De Leche Filling

1 cup butter
2 cups white chocolate -- coarsely chopped
4 eggs
1/2 cup milk
1 cup sugar
2 1/2 cups flour
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
1 cup mini chocolate chips
1 can Dulce De Leche
1 cup chopped pecans, toasted


Melt butter and chocolate together.

Mix eggs, sugar, milk and vanilla together. Add to butter mixture.

Add flour, baking powder, and salt. Mix well and stir in mini chocolate chips.

Heat dulce de leche in a microwave to spreadable consistency.

Pour half of the brownie mixture into a 9 x 13 pan sprayed with cooking spray. **Sprinkle toasted pecans over the brownie mixture. Dollop the dulce de leche onto the pecans, and carefully spread evenly to within one inch of the edge. Do not spread all the way to the edges or it will burn during baking. Pour the remaining brownie batter over the dulce de leche.

Bake in a 350ºF oven for 45 to 50 minutes. Allow to cook completely before cutting and serving.

** It's important to sprinkle the nuts on first so you have a something slightly firm to spread the dulce de leche onto.

Aegean Meatballs with Pita Bread

by Cat Cora- from Cat Cora's Kitchen

Keftethakia Kai Pita

1 pound lean ground beef
1/2 cup whole milk
1 1/2 slices white bread with crust
1/2 cup chopped yellow onion
1 clove garlic, minced
1 tablespoon finely chopped fresh mint
1/4 cup finely chopped fresh oregano or other fresh herbs
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 large egg
1/4 cup extra virgin olive oil
1 teaspoon white wine vinegar
flour for dusting
1/4 cup vegetable oil or light olive oil
6 rounds of pita bread, cut into quarters

Preheat the oven to 400ºF. Line a 9x13 inch baking dish with aluminum foil.

Place the ground beef in a large bowl. In another bowl, pour the milk over the bread slices and allow to soak for 2 minutes, then squeeze out the excess milk. Crumble up the bread and add it to the beef. Add the onion, garlic, mint, oregano, salt, and pepper and mix well. Add the egg, olive oil, and vinegar, and mix again.

Roll the mixture into walnut sized portions and dust with flour. Once all the meatballs are formed, heart the vegetable oil in a large saute pan over high heat until hot but not smoking. Reduce the heat to medium and add the meatballs. Brown on all sides, 2 to 3 minutes, and drain on paper towels. Transfer to the prepared dish and bake until cooked through, about 15 minutes.

Serve with several quarters of the pita bread on each plate, then stuff the pita with meatballs and top with Tzatziki.

Asparagus-Pesto Lasagna

from Vegetarian Times; April 2006
Serves 10

1/3 cup all purpose flour
3-1/2 cups low fat milk, divided
6 Tbsps pesto, or more to taste*
2 Tbsps. Grated Parmesan, plus additional for garnish, optional
1 tsp. salt
¼ tsp. black pepper
2 tsp olive oil
1-1/4 lb. asparagus spears, tips cut off and reserved, spears trimmed and chopped into 1/4” pieces
1 clove garlic, minced (about 1 tsp)
16 no-cook lasagna noodles (9 oz)**
(I used 9 noodles)
2 cups shredded Fontina or part-skim mozzarella (8 oz), divided

1. Preheat oven to 350. Whisk flour and ½ cup milk in saucepan until smooth. Gradually whisk in remaining milk. Bring to a boil over medium heat, whisking constantly, and boil 1 minute until thickened. Remove from heat: stir in pesto, parmesan, salt and pepper. Reserve one cup of the white sauce.

2. Warm oil in a large nonstick skillet over med-high heat. Add chopped asparagus (not tips) and cook, stirring often, 5 minutes or until tender. Add garlic, cook, stirring, 1 minute and season to taste with salt and pepper. Remove from heat.

3. Coat 13 x 9 baking dish with cooking spray. Place layer of noodles in dish, overlapping slightly. Layer with half of cooked asparagus, ¾ cup cheese and half of sauce. Add another layer of pasta, remaining sauce, remaining cooked asparagus, and ¾ cup cheese. Top with a layer of noodles, then with reserved cup of white sauce. Arrange reserved asparagus tipes over top and sprinkle with remaining cheese.

4. Bake, uncovered. 35 to 45 minutes, or until golden. Let stand 10 minutes; serve with additional grated parmesan, if desired.

* Look for the freshest, most flavorful pesto in the refrigerator section of the supermaket, packed in vacuum sealed bags or plastic tubs.

**Using no-boil noodles, they expand so much, I don't overlap them when laying them in the pan. The noodles I used, I ended up only using 9 of them-three per layer, so use what fits your pan best.

Salmon Pasta

An Erika Original

2 tablespoons finely chopped yellow onion
1 tablespoon butter
1/8 teaspoon freshly ground black pepper
3/4 cup milk
8 ounces chive and onion flavored cream cheese
2 cups leftover smoked salmon, broken into pieces
1 cup cooked green peas
1/2 pound bowtie pasta, cooked according to package directions
1/2 cup pasta cooking water
1/2 red onion, thinly sliced

Melt butter in a saucepan and add yellow onions. Saute over medium-low heat until translucent. Add pepper and milk. Bring milk to a simmer and then add the cream cheese. Stir until melted and combined with the milk. Add extra milk if it is too thick. Add smoked salmon and green peas, and bring mixture to a gentle boil over medium heat. Add 1/2 cup of the pasta water used for cooking the bowties. Add the pasta to the sauce and stir gently to combine. Add more pasta water as necessary to get a smooth creamy texture to the sauce.

Toss pasta and red onion slices together and serve immediately.

Pumpkin White Chocolate Chunk Cookies

from Fresh Every Day by Sara Foster

2 cups all purpose flour
1 teaspoon baking soda
1 cup butterscotch chips
12 tablespoons unsalted butter, softened (1 1/2 sticks)
2/3 cup granulated sugar
2/3 cup light brown sugar
1 egg
2/3 cup cooked pumpkin puree
1 cup old-fashioned rolled oats
8 ounces white chocolate, cut into 1/4 inch chunks OR
1 1/2 cups white chocolate chips
1 cup chopped walnuts

Preheat the oven to 350ºF. Lightly grease baking sheets or line with parchment. (I skipped this step and had no problems with sticking)

Put the flour and baking soda in a food processor and pulse to combine. Add the butterscotch chips and process until the chips are ground into the flour, with a few slightly larger chips remaining. Turn the flour mixture out into a large bowl.

In another bowl, cream the butter and two sugars together until light and fluffy- about 2 minutes. Add the egg and pumpkin and mix together by hand. Pour the pumpkin mixture into the flour mixture, and stir just until combined. Add the oats, white chocolate and walnuts and stir until all mixed in and no flour remains. Cover the bowl and chill at least 10 minutes or overnight.

Use a 1/4 cup measure or ice cream scoop to drop the cookie dough onto the prepared cookie sheets, leaving 2 inches between cookies. Bake on a center rack in the oven for 13 to 15 minutes or until they're light golden brown and no longer doughy looking. Cool the cookies on the sheets for 10 to 15 minutes before transferring them to a wire rack.

Makes about 2 dozen 3 inch cookies.

Crock Pot Meatloaf

1 cup crushed herb crackers
3/4 cup shredded cheddar cheese
1 small onion, finely chopped
1/4 cup finely chopped green pepper
1/4 cup chili sauce
1/2 cup milk
2 eggs, lightly beaten
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 pounds lean ground beef

In a bowl, mix everything except the beef. Mix well.

Gently mix in ground beef and form into a flattened ball.

Place in crock pot, cover, and cook on low for 6-8 hours. Cooking time will depend on your crock pot, mine tends to run hot and the meatloaf was done at 6 1/2 hours.