Raspberry-Walnut Crumble Bars

Recipe from Real Simple.

Ingredients:
nonstick cooking spray
1 3/4 cups all-purpose flour, spooned and leveled
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup sugar
2 large egg yolks
1 teaspoon pure vanilla extract
2/3 cup raspberry jam
1 cup chopped walnuts

Directions:
Heat oven to 350° F. Spray an 8-inch square baking pan with the cooking spray. Line the pan with a piece of parchment, leaving an over-hang on two sides; spray the parchment with the cooking spray.

In a medium bowl, whisk together the flour, salt, cinnamon, and nutmeg.

Using an electric mixer, beat the butter and sugar on medium-high speed until fluffy, 2 to 3 minutes. Beat in the egg yolks and vanilla. Reduce speed to low and gradually add the flour mixture, mixing until just combined (do not overmix).

Transfer two-thirds of the dough to the prepared pan and press in evenly; spread the jam on top. Crumble the remaining dough over the jam and sprinkle with the walnuts. Bake until golden, 35 to 45 minutes. Cool completely in the pan.

Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 24 rectangles (6 rows by 4 rows). Store the bars in an airtight container at room temperature for up to 5 days.

Latkes

It's Chanukah time again - and that means Latkes! This year I made a recipe from Real Simple,which baked the latkes instead of frying them.

Ingredients:
2 tablespoons canola oil
2 pounds (5 medium) peeled medium-starch potatoes, such as Yukon gold
1 medium red onion, finely chopped (3/4 cup)
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 eggs, lightly beaten
applesauce and sour cream, for serving

Directions:
Heat oven to 450° F. Brush 2 baking sheets with 1 tablespoon of the oil and set aside.

Using a box grater or a food processor fitted with a shredding blade, coarsely grate the potatoes. Place the grated potatoes in a large bowl with the onion, flour, salt, pepper, eggs, and the remaining tablespoon of oil. Toss to mix well.

Drop by rounded tablespoonfuls onto baking sheets and press lightly to make patties. Bake 10 minutes or until golden brown on the bottom. Turn the latkes with a metal spatula and rotate the baking sheets. Bake another 5 minutes or until golden.

Transfer to a platter and serve with the applesauce and sour cream. This recipe makes 2 dozen latkes.

Pasta with Veggies in Peanut Sauce

A really easy weeknight dinner. Originally I was going to use Shirataki Noodles, but the section of my grocery store that has them was under construction tonight, so I went with whole wheat spaghetti. I also used frozen veggies to save some time.

Ingredients: 
Whole wheat spaghetti
Frozen veggie mix (I used a peppers blend that also included onions)
1 tsp minced garlic
1/4 cup soy sauce
1/4 cup natural peanut butter
1 1/2 tsp. dark sesame oil

Directions:
Cook spaghetti according to package directions.

Meanwhile, in a wok, heat a teaspoon of oil (I used sesame oil) til hot. Add frozen vegetables and garlic and heat through, about 5 minutes. Once the bottom of the pan got watery, I drained the veggies and returned them to the wok.

While pasta and veggies are cooking, put peanut butter in glass measuring cup and heat in microwave about 2 minutes, or until very soft. Add soy sauce and sesame oil, and whisk together until well combined.

Add drained pasta and sauce to the wok and mix together til combined. Serve!

Leftover Turkey Soup: Part Duex

Another year, another Thanksgiving, another chance to make Leftover Turkey Soup! This year I didn't have any good leftover veggies to add into the soup, so I roasted some Sweet Potatoes and Brussel Sprouts while the broth simmered.

Ingredients:
Broth:
Turkey carcass
2 quarters of a large onion (or 4 quarters of a medium onion)
Celery tops/leaves
Sprig of fresh thyme
Sprig of fresh rosemary
A few leaves of fresh sage
Bay leaf
Salt and pepper

Soup:
Leftover turkey, shredded or cut into bite-size pieces
Large onion, chopped
3 celery stalks, chopped

2 sweet potatoes
1 lb Brussel Sprouts

Directions:
Cover turkey carcass in soup pot with water. Add remaining broth ingredients. Place over medium heat and bring to a boil. Reduce heat to medium low and simmer for 1 hour.

Meanwhile, chop sweet potatoes into bite-sized pieces. Toss in 1 tbsp olive oil, sprinkle with salt and pepper  and roast at 300 degrees for 30 minutes. Cut Brussel Sprouts in half. Toss with 2 tbsp olive oil and 1 tbsp balsamic, salt and pepper. Roast for 20 minutes at 350 degrees.

Remove stock from heat and strain through a fine mesh sieve, saving the liquid, and throwing away the carcass, vegetables, and herbs.

In the soup pot, add a bit of oil and cook onions and celery over medium heat until softened, about 4 minutes. Add strained stock. Add the turkey and remaining vegetables. Season with salt and pepper. Simmer for 10 minutes. Ladle the soup into serving bowls.

Ginger Sugar Cookies

Recipe featured on the cover of the Dec '10 issue of Food and Wine.

Ingredients:
2 sticks unsalted butter, softened
2 cups all-purpose flour
Pinch of salt
1 cup confectioners' sugar
1/4 cup plus 2 tablespoons finely chopped crystallized ginger
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated orange zest

Royal Icing
1 large egg white
1/2 pound confectioners' sugar
1/2 tablespoon fresh lemon juice
Water

Directions:
In a standing electric mixer fitted with the paddle, beat the butter with the flour and salt at low speed until smooth. Add the confectioners' sugar, ginger, vanilla and orange zest and beat at low speed until smooth. Divide the dough in half and shape into 2 disks. Wrap the dough in plastic and refrigerate until firm, about 1 hour.

Preheat the oven to 350° and line 2 baking sheets with parchment paper. Working in batches if necessary, roll out the dough a scant 1/4 inch thick on a lightly floured surface. Stamp out shapes as close together as possible. Arrange the cookies 1 inch apart on the prepared baking sheets. Bake until lightly golden, 14 to 18 minutes depending on their size. Transfer to a rack to cool. Meanwhile, refrigerate the scraps until chilled, then reroll, stamp out more cookies and bake.

To make the icing, in a bowl, beat the egg white at medium speed until foamy. Add the sugar, 1 cup at a time, beating between additions until the sugar is completely incorporated. Add the lemon juice and beat at high speed until the icing holds its shape, about 5 minutes. Thin with water as needed. Decorate!

The baked, undecorated cookies can be wrapped well and frozen for up to 1 month. The decorated cookies can be kept in an airtight container for up to 5 days.

Curried Zucchini Soup

Recipe from The South Beach Diet Quick & Easy Cookbook.

Ingredients:
2 tsp evoo
1 small onion, chopped
1 garlic clove, minced
2 medium zucchini, sliced into 1/4 inch half moons
1 tbsp grated ginger
1 tsp curry powder
1/2 tsp garam masala
3 cups vegetable broth
1/2 cup plain fat-free or low fat yogurt
Salt and pepper


Directions:
Heat oil in large saucepan over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Add zucchini, ginger, curry powder, and garam masala. Cook 3 more minutes. Add broth and bring to a simmer. Cover and simmer until veggies are tender, about 10 minutes Puree soup in blender or food processor until smooth. Whisk in yogurt.

Cannellini Bean Salad

Recipe from The South Beach Diet Quick & Easy Cookbook.

Ingredients:
2 tbsp evoo
1 tbsp red wine vinegar
3/4 tsp oregano
1 tbsp minced red onion
2 medium cucumbers, peeled, seeded, and diced
1 (15 oz) can cannellini beans, rinsed and drained
1 red bell pepper, finely diced
Salt and pepper

Directions:
Whisk together oil, vinegar, and oregano in a large mixing bowl. Add cucumbers, onions, beans, and bell pepper; toss to combine. Season with salt and pepper.

Creamy Cauliflower Soup

Recipe from The South Beach Diet Quick & Easy Cookbook.

Ingredients:
1 head cauliflower
1 tbsp evoo
1 small onion, thinly sliced
1/4 tsp salt
4 cups water
1/4 cup reduced-fat sour cream
1/4 tsp ground nutmeg
Salt and pepper

Directions:
Cut cauliflower into florets and slice stems into 1/4 inch pieces. Heat oil in a heavy-bottomed saucepan over medium heat. Add onion and cook until softened, stirring occasionally, about 5 minutes. Add cauliflower and 1/2 teaspoon salt; cover and cook for 5 minutes. Add water, cover, bring to a simmer, and cook until cauliflower is tender, about 15 minutes.

Puree vegetables and cooking liquid in a blender or food processor until smooth. Return to saucepan and whisk in sour cream and nutmeg. Season with salt and pepper to taste.

Apple-Butternut Squash Soup

Recipe from The South Beach Diet Quick & Easy Cookbook.

Ingredients:
1 tbsp evoo
1 small onion, thinly sliced
2 pounds butternut squash, peeled, seeded and cut into 1-inch pieces (or 2 packages of frozen pureed squash)
3 cups lower-sodium chicken broth
1/2 cup unsweetened apple cider
Salt and pepper

Directions:
Heat oil in large heavy-bottomed saucepan over medium heat. Add onion and cook until softened and lightly browned, about 5 minutes. Add squash, cover and cook 10 minutes more, stirring occasionally. Add broth and simmer 15-20 minutes.

Puree solid ingredients to blender or food processor with apple juice until smooth. Add 1/3 cups of the cooking liquid and puree til smooth. Stir back into the pan.

Red Velvet Cupcakes with Raspberry Center

Red Velvet Cupcake recipe by Martha Stewart - the Raspberry is my own little twist. Recipe makes 24 cupcakes.

Ingredients:
2 1/2 cups cake flour (not self- rising), sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 teaspoon red gel-paste food color (I used a 1 fl oz bottle of red liquid food coloring)
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar

Seedless Raspberry Jelly (about a teaspoon per cupcake)

Cream Cheese Frosting
8 ounces (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners' sugar, sifted
3/4 teaspoon pure vanilla extract

Red decorating gel or sanding sugar to decorate


Directions:
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.

With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.

Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

I use the cone method to fill the cupcakes with the raspberry jelly. Using a small paring knife, cut out a cone (at about a 45 degree angle) about halfway into the cupcake. Pull the cone of cake out and cut off the pointy end, about half of the cone. Use a teaspoon to place the jelly into the cupcake, then place the cake top right back on top of the cupcake.

To make frosting, beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth. Frosting can be refrigerated for up to 3 days; before using, bring to room temperature, and beat until smooth.

I fill a ziploc bag with the frosting and cup the tip (in place of a real pastry bag) and pipe the frosting on top of the cupcake. Decorate with red gel or sugar on top.

Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.

Celery with Herbed Cream Cheese and Walnut

Recipe from The South Beach Diet Quick & Easy Cookbook.

Ingredients:
1/3 cup walnuts
1 8oz package reduced fat cream cheese, at room temperature
1 tbsp chopped chives or dill
16 large celery stalks, trimmed
Salt and pepper


Directions:
Heat oven to 275 degrees. Spread walnuts on a baking tray and bake until fragrant and toasted, about 10 minutes. Roughly chop.


Combine walnuts, cream cheese, and herbs in a mixing bowl. Mix well and add salt and pepper to taste.


Fill each celery stalk with 1 tbsp cream cheese mixture to serve.

Spiced Oatmeal with Dried Apricot and Walnuts

Recipe from The South Beach Diet Quick & Easy Cookbook.

Ingredients:
1/4 cup walnuts
2 cups water
1/2 cup steel-cut oats
12 dried apricots, cut into 1/4 inch pieces
1 1/2 tsp sugar-free pancake syrup
1/2 tsp ground cinnamon
Salt

Directions:
Heat oven to 275 degrees. Spread walnuts on a baking tray and bake until fragrant and toasted, 8 to 10 minutes. Roughly chop.

While the nuts are toasting, combine water, oats, apricots, syrup, cinnamon, and a pinch of salt in an 8-cup microwave safe bowl. Cover with plastic wrap, vent, and cook at full power for 5 to 7 minutes. Stir, replace plastic wrap, vent, and cook at full power for an additional 5 to 7 minutes, until liquid is mostly absorbed. Sprinkle with nuts and serve.

The oatmeal keeps for up to 5 days in the fridge.

Cuban Style Beef and Plantain Pie

Recipe courtesy of Food Network.

Ingredients:
1 1/2 pounds ground beef
1 large onion, chopped
1/3 cup chopped red bell pepper
1/3 cup chopped green bell pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 bay leaves
2 tsp Cumin Seeds
1 tbsp Allspice, Ground
1 tsp Cloves, Ground
1/2 cup tomato sauce
1/4 cup raisins
1 1/2 tablespoons cider vinegar
6 semi-ripe plantains (yellow with some spots)
1/2 cup olive oil
2 eggs
3 tablespoons water
1/2 cup grated Parmesan

Directions:
Heat a large skillet over medium high heat, add beef and cook, stirring and breaking up clumps, until no pink remains, about 5 minutes.

Add onion, chopped red and green bell peppers, salt, pepper, bay leaves, and spices, and cook until vegetables are softened and meat is browned, 6 to 8 minutes. Add tomato sauce, raisins, and vinegar and simmer, stirring occasionally, until sauce is flavorful and most liquid has evaporated, about 35 minutes. Transfer filling to a bowl to cool and set aside while you prepare the plantains.

Peel plantains and cut diagonally into 1/3-inch slices. In a large skillet heat 1/4 cup of the oil over medium high heat and saute plantains in batches until golden brown, about 2 minutes on each side, adding remaining oil as needed. Transfer cooked plantains to paper towels to drain.

Preheat oven to 350 degrees F. Lightly oil a 3 quart baking dish or casserole.

In a small bowl, whisk eggs and water until blended. Pour half of egg-water mixture into baking dish and layer bottom and sides of dish with 1/3 of the plantains. Spread half of the beef filling over the plantains and sprinkle with half of the Parmesan. Top with half of the remaining plantains and then spread remaining beef filling, topping with remaining Parmesan, and ending with remaining plantains. Pour remaining egg-water mixture over top of pie, tilting to distribute evenly.

Cover baking dish with aluminum foil and bake in middle of oven until hot throughout and bubbly around edges, about 1 hour. Cool for 10 minutes before serving pie.

Citrus Bars

Recipe courtesy of Southern Living magazine.

Ingredients:
1 cup butter, softened
2 1/4 cups all-purpose flour, divided
1/2 cup powdered sugar
1 3/4 cups granulated sugar
1/3 cup fresh lemon juice
1/3 cup fresh orange juice
1 teaspoon finely grated orange rind
4 large eggs, beaten
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon powdered sugar

Direction:
Beat butter at medium speed with an electric mixer until creamy; add 2 cups flour and 1/2 cup powdered sugar. Beat until mixture forms a smooth dough. Press mixture into a lightly greased 13- x 9-inch baking pan.

Bake at 350° for 20 to 22 minutes or until lightly browned.

Whisk together remaining 1/4 cup flour, granulated sugar, and next 6 ingredients; pour over baked crust.

Bake at 350° for 28 to 30 minutes or until set. Cool in pan on wire rack. Sprinkle evenly with 1 tablespoon powdered sugar, and cut into bars. Garnish, if desired.

Greek-Style Grilled Feta

Recipe from my Grilling and More cookbook. The original recipe is for 8 servings (3 slices per serving) - I made 8 slices total, so will reflect that in my recipe. Also, I bought a Mediterranean flavored feta, which already had spices mixed into it. If using regular feta, sprinkle oregano and garlic or black pepper on top of the feta before cooking.

Ingredients:
1 package (8 oz) feta cheese, sliced in half horizontally
8 (1/4 inch) slices small onion
1/2 green pepper, thinly sliced
8 slices (1/2 inch) French bread

Directions:
Spray 2 14-inch-long sheets of foil with nonstick cooking spray. Cut feta into 8 slices. Place onion slices in center of foil and top with feta slices. I put 4 on each piece of foil. Sprinkle with pepper slices (I put 3 small pieces on each).

Seal foil by bringing the two long sides of foil together above the food. Fold down the foil in a series of locked folds, then fold the short ends up and over again. Press folds firmly to seal the foil packet.

Place the foil packets on the grill upside down and grill on covered grill for 15 minutes. Turn packets over, grill another 15 minutes. Place pieces of bread on grill for about 1-2 minutes per side.

Open packets carefully and serve atop slices of bread.

Beef Stew

Recipe courtesy of Tyler Florence.



Ingredients:
2 tbsp extra-virgin olive oil
1 tablespoon butter
1 cup all-purpose flour
1 pound beef, cut into 2-inch pieces
Salt and freshly ground black pepper
1/2 bottle good quality dry red wine
4 fresh thyme sprigs
3 garlic cloves, minced
1 orange, zest removed in 3 (1-inch) strips
1/8 teaspoon ground cloves
1 bay leaves
1 1/4 cups beef stock
10 small red potatoes, scrubbed clean and cut in 1/2
1 cups frozen pearl onions, a large handful
1/2 pound white mushrooms, cut in 1/2
1/2 box frozen peas

Horseradish Sour Cream, recipe follows, for garnish
Toasted Peasant Bread, recipe follows, for serving

Directions:
Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.

While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.

Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.

After 2 hours add halved potatoes, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.

To serve, place the stew in a soup bowl and add a dollop of Horseradish Sour Cream. Right before serving add a slice of Toasted Peasant Bread, half way submerged in the stew.


Horseradish Sour Cream:
1/2 cup sour cream
1 tablespoon prepared horseradish
Salt and pepper

Directions:
Combine sour cream and prepared horseradish in a small bowl and mix until thoroughly combined. Season with salt and pepper.


Toasted Peasant Bread:
1 loaf peasant bread, sliced into 1/2-inch pieces
Extra-virgin olive oil
4 garlic cloves, minced

Directions:
Preheat the oven to 500 degrees F.

Put a sheet pan in the oven so that it gets good and hot.

Place the bread slices on the hot sheet pan. Drizzle the bread with the extra-virgin olive oil and spread minced garlic. Bake for 5 minutes, until the bread is nicely toasted.

Chicken Breasts with Mushrooms in a Thyme-Dijon Cream

Recipe found via Google Search of the ingredients I had on hand - here.

Ingredients:
2 Chicken breasts, skinless and boneless
2 cups Fresh Mushrooms
1/4 cup Sour cream
2 tsp Dijon Mustard
1 medium 0nion, thinly sliced
2 Garlic cloves, minced
2 tsp Thyme leaves
Olive oil
1/8 tsp Sugar
1/8 tsp Salt
1 tbsp Water

Directions:
Marinate chicken breasts in glass dish with salt, pepper, garlic powder and 2 tbs olive oil. Leave aside for at least an hour.

Heat the pan on the stove on medium high heat til it is hot. Add 1 tbsp olive oil first till fuming. Add the marinated chicken and cook on each side til it is golden brown. Remove chicken to a platter and set aside.

In the same pan, add a tbsp of olive oil and add the garlic and onion. Once the onion is soft, add the sliced mushrooms & stir. Sauté until mushrooms release stored water and turn soft and limp.

Lower heat to medium and add the sour cream, Dijon mustard, salt and sugar. Stir till well mixed. Return the chicken to the pan and spoon the sauce over the chicken. Add thyme leaves, crushing between fingers to release the oils and aroma. Add the water and lower flame to lowest setting. Cover with a tight lid and cook for 5 minutes.

Pear & Apple Crisp

Recipe found here.



Ingredients:
5 Granny Smith Apples
4 Bosc Pears-not very ripe
1 t. Lemon Zest
2 T. Lemon Juice
2 T. Apple Cider or Brandy
1/2 C. Sugar
1/4 C. Flour
1 t. Cinnamon
1/2 t. Nutmeg

Topping:
1 1/2 C. Flour
3/4 C. Sugar
3/4 C. Brown Sugar
1/2 t. Salt
1 C. Oats
2 Sticks of Cold Butter


Directions:
Preheat oven to 350 degrees. Spray 8 ramekins with non-stick spray & arrange them on a baking sheet.

Peel, core and slice thin the apples and pears. Place them in a large bowl. Add to the bowl: Lemon Zest, Lemon Juice, Apple Juice, 1/2 C. Sugar, 1/4 C. Flour and spices. Mix to combine.

Prepare the topping:
In a separate bowl combine all of the remaining ingredients except the butter. Cube that and work it in with your fingers until the mixture is coarse.

Fill each ramekin with the apple mixture-fill it to the top, but not domed over. Using your hands, scoop the topping onto the ramekin to form a dome. Continue until you run out of apples.

Sprinkle each crisp with a light dusting of cinnamon. Bake 20-30 minutes until topping is golden brown and the apple filling is starting to bubble up.

Penne ala Norma

Recipe from my Everyday Food: Fresh Flavor Fast cookbook.



Ingredients:
1 lb penne rigate
1/4 cup olive oil
1 onion, halved lengthwise and thinly sliced
4 garlic cloves, thinly sliced
1/4 tsp crushed red pepper flakes
1 large eggplant, cut into 1/4 in chunks
Tomato sauce
1/2 cup torn fresh basil leaves
3/4 cup ricotta cheese

Directions:
Bring a pot of water to a boil, add a generous amount of salt. Cook pasta until al dente according to package directions. Drain pasta, return to pot.

Meanwhile, heat olive oil in a large skillet over medium heat. Add onions, garlic and red pepper flakes. Cook, stirring occasionally until onion is softened, about 5 minutes.

Add eggplant; season generously with salt and pepper. Cover and cook until eggplant begins to release juices, about 5 minutes. Uncover, cook, stirring occasionally, until tender, 3-4 minutes. Stir in tomato sauce.

Add tomato sauce mixture and basil to pasta and toss. To serve, divide among bowls and top with a dollop of ricotta.

Seared Peppered Sirloin with Red Wine-Chevre Glaze

Another winner from my White Dog Cafe cookbook.



Ingredients:
Red Wine-Chevre Glaze:
2 tbsp minced shallot
5 black peppercorns
1 bay leaf
1 allspice berry
1 cup dry red wine
1 1/2 cups Veal Demi-Glace
3 tbsp crumbled chevre cheese
1 1/2 tsp black pepper
1/4 tsp salt

Steaks:
4 sirloin steaks, each about 8 oz
Salt and ground black pepper
1 tbsp olive oil


Directions:
Make the glaze in a small saucepan, combining shallots, peppercorns, bay leaf, allspice, and red wine and bringing to a boil over medium heat. Reduce the heat and simmer until most of the liquid evaporates, about 5 minutes.

Stir in the Demi-Glace and simmer for 5 minutes. Add the chevre and whisk over low heat until incorporated and smooth. Strain through a sieve and stir in the pepper and salt.

Season the steaks on both sides with salt and pepper. Heat the oil until very hot in a large skillet set over high heat. Add the steaks and sear for 3 minutes each side or to desired doneness.

Serve the steaks topped with the glaze.

Chicken Sausage and Pepper Hoagies

My own creation!



Ingredients:
1 package chicken sausages (for this recipe I used italian style sausages), slices into 1-inch pieces
1 tbsp olive oil
1 red pepper, sliced
1 onion, sliced
Tomato sauce
2 hoagies
Minced garlic

Directions:
Heat olive oil over medium-high heat. Add onions, peppers, and 1 tsp minced garlic. Saute until onion is translucent, about 5 minutes. Add chicken sausage pieces and saute until pepper is softened and sausage is browned. Add a little bit of tomato sauce to bind everything together and season with salt and pepper.

Meanwhile, heat the oven to 375 degrees. Cut open the hoagies, sprinkle with olive oil and spread minced garlic over bread, to taste. Bake hoagies until toasted, about 5 minutes.

To serve, fill each toasted roll with sausage, onion and pepper mixture.

Rosemary-Mustard London Broil with Wild Mushroom Glaze and White Cheddar and Red-Skinned Potato Gratin

This is Justin and my favorite meal from a restaurant we used to have date nights at in college, White Dog Cafe. Before graduation, I bought their cookbook but hadn't had the guts to try it for myself til now. I'm sure glad I did cause this meal was insanely delicious!






Ingredients:
Marinade:
1/4 cup Dijon mustard
2 shallots
1/2 jalapeno pepper, seeded
2 tbsp chopped fresh rosemary leaves
2 tbsp soy sauce
1 tsp ground pepper
3/4 cup olive oil

3 lbs flank steak

Wild Mushroom Glaze:
2 tbsp unsalted butter
2 tbsp minced shallot
2 cups sliced wild mushrooms (about 5 oz) such as shiitake, chanterelle, or oyster
3/4 cup dry red wine
5 black peppercorns
1 allspice berry
1 bay leaf
1 1/2 cups Veal Demi-Glace
1 tbsp Worcestershire sauce
1/4 tsp salt
1/2 tsp ground pepper

Directions:
Prepare the marinade by combining all ingredients but the olive oil in a food processor. Blend into a smooth paste, about 1 minute. With motor running, slowly pour in the oil to form a thick emulsion. Rub the meat with the marinade and place in a shallow baking dish. Cover with plastic and refrigerate for at least 8 hours and up to 2 days.

Prepare the glaze by melting the butter in a small saucepan set over medium-high heat. Add the shallot and saute until translucent, about 3 minutes. Add the mushrooms and saute until they release their juices and cook dry, about 10 minutes.

Stir in the wine, peppercorns, allspice, and bay leaf. Reduce the heat to medium and simmer until almost all of the liquid is released, about 5 minutes.

Stir in the veal Demi-Glace and Worcestershire sauce and for 2 minutes. Remove and discard whole spices and bay leaf. Season with salt and pepper. Serve immediately.


White Cheddar and Red Skinned Potato Gratin
Ingredients:
1 3/4 lbs red-skinned potatoes
1 cup heavy cream
1 cup whole milk
2 cups shredded sharp white cheddar cheese
1 tbsp dried thyme
1 1/2 tsp salt
1 tsp ground black pepper

Directions:
Preheat the oven to 325 degrees. Butter an 11x7 inch baking dish.

Slice potatoes as thinly as possible. Drop the slices into cold water to keep them from discoloring.

Combine the cream, milk, cheese, thyme, salt and pepper in a large mixing bowl. Drain the potatoes and add them to the cream mixture. Spoon mixture into prepared dish. Cover and bake for 1 hour. Remove cover and continue baking until cooked through, golden brown and bubbling, about a half hour.


Green Beans with Onions
Ingredients:
2 tbsp olive oil
1 cup white onion, thinly sliced
1 tsp minced garlic
1 1/2 lb trimmed green beans
Salt and pepper

Directions:
Heat the oil in a saute pan set over medium heat until it ripples. Add the onion and cook, stirring occasionally, until it caramelizes. Add the garlic and cook for 1 minute. Add the beans and a few tbsps water and cook, stirring, until the water evaporates and the beans are crisp-tender. Season to taste.

Mediterranean Salad With Chickpea Patties

Patties and Pita Chips from Real Simple and Dressing from Recipezaar.

Ingredients:
Patties:
1 15.5-ounce can chickpeas, rinsed
1/2 cup fresh flat-leaf parsley
1 clove garlic, chopped
1/4 teaspoon ground cumin
Kosher salt and black pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil

Pita Chips:
4 pitas
3 tablespoons olive oil
2 teaspoons paprika
1 teaspoon dried oregano
1/2 teaspoon kosher salt

Dressing:
1/2 cup olive oil
1/3 cup red wine vinegar
1 teaspoon sugar
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon salt
1 teaspoon onion powder
1 teaspoon fresh minced garlic clove
1 teaspoon Dijon mustard
1 tablespoon parmesan cheese
1/4 teaspoon black pepper

Salad:
Mixed greens
Sliced cucumber
Sliced red onion

Directions:
In a food processor, pulse the chickpeas, parsley, garlic, cumin, and 1/4 teaspoon each salt and pepper just until coarsely chopped and the mixture comes together when gently squeezed. Form into eight 1/2-inch-thick patties and coat with the flour, tapping off excess.

Heat the oil in a nonstick skillet over medium-high heat. Cook the patties, turning carefully, until golden brown, 2 to 3 minutes per side.

For dressing, pour all ingredients in a large bowl and whisk until well combined. Let sit in fridge for a minimum of 2 hours. Shake very well before using.

For pita chips, heat oven to 400 degrees. Split the pitas to make 8 rounds and brush them with oil. Sprinkle with the paprika, oregano, and salt. Slice the pitas into triangles. Arrange on 2 baking sheets and broil until crisp, about 7 minutes.

Blackened Tilapia

Courtesy of the Food Network.


Ingredients:
Blackening Spice:
3 tablespoons smoked paprika
1 teaspoon salt
1 tablespoon onion powder
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried ground thyme
1 teaspoon dried oregano
1/2 teaspoon garlic powder
For Fish:
4 tilapia fillets
2 tablespoons olive oil
1/2 lemon, juiced

Directions:
In a small bowl combine all of the spices. Press a heaping tablespoon of the spice mix onto each fillet so that both sides are liberally coated. Allow the fish to sit for 15 minutes at room temperature prior to cooking.

In a large skillet, heat the oil over medium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side. Sprinkle with lemon juice and transfer the fillets to serving platter.

BBQ Potatoes

Recipe from Recipezaar.



Ingredients:
1 tablespoon butter or margarine, melted
1 teaspoon chili powder
1 teaspoon honey
1/8 teaspoon garlic powder
1/8 teaspoon ground pepper
2/3 lb medium red potatoes, quartered

Directions:
In large bowl, combine, chili powder, honey, garlic powder, pepper and butter. Add potatoes; toss to coat. Spoon potatoes in foil and seal. Place on grill for about 30 minutes until tender.

Tex-Mex Burger

Recipe courtesy of AllRecipes.



Ingredients:
1/2 cup mayonnaise
1 teaspoon Cajun seasoning
1 pound ground beef
1/2 cup diced white onion
1/2 cup diced red pepper
1 clove garlic, minced
1 tablespoon Cajun seasoning
1 teaspoon Worcestershire sauce
4 slices pepperjack cheese
4 hamburger buns, split
4 leaves lettuce
4 slices tomato

Directions:
Preheat grill for medium-high heat. In a small bowl, mix together the mayonnaise and 1 teaspoon of Cajun seasoning. Set aside.

In a large bowl, mix together the ground sirloin, jalapeno pepper, onion, garlic, 1 tablespoon Cajun seasoning, and Worcestershire sauce using your hands. Divide into 4 balls, and flatten into patties.

Lightly oil the grilling surface, and place the patties on the grill. Cook for about 5 minutes per side, or until well done. During the last 2 minutes, lay a slice of cheese on top of each patty. Spread the seasoned mayonnaise onto the insides of the buns. Put burgers in the buns, and top with lettuce and tomato to serve.


One Year Ago: Flourless Chocolate Cake
Two Years Ago: Spaghetti & Turkey Meatballs

Matzah Brei

Recipe courtesy of my dad!



Ingredients:
3 Matzahs
2 eggs
Drop of milk
Tbsp butter

Directions:

Break up the matzahs in a bowl into about one inch squares Cover the matzahs with hot tap water and let soak for 30 seconds or so, then drain.

Crack eggs into a separate bowl and whisk with a fork with drop of milk. Pour the egg over the matzahs and blend together well.

Heat pan and melt butter to cover bottom of pan. Add matzah and egg mixture and fry. Turn occasionally with spatula. Keep up until dry and beginning to brown.

Serve with sugar and cinnamon.

Orange Chicken with Peppers

Recipe from my cookbook: Reader's Digest Great Chicken Dinners.

Ingredients:
1 1/2 tsp cornstarch
1 tsp grated orange zest
1/2 cup orange juice
3 tbsp low sodium soy sauce
3/4 tsp salt
2 tbsp vegetable oil
2 tbsp minced ginger
3 cloves garlic, minced
2 cups broccoli florets
1 red bell pepper, cut into 1 piece chunks
1 onion, cut into chunks
2 chicken breasts, cut into bite sized pieces

Directions:
In a small bowl, whisk together cornstarch, orange zest, orange juice, soy sauce, and salt. Set aside.

In large skillet, heat oil over medium heat. Add ginger and garlic, and cook 30 seconds. Add broccoli, peppers, onions, and 1/4 cup water, and stir-fry 4 minutes or until broccoli is crisp-tender.

Stir in chicken, increase heat to medium-high, and stir fry 2 minutes or until chicken is cooked through. Stir cornstarch mixture and pour into skillet. Bring to a boil and cook, stirring, 1 minute or until slightly thickened. Serve with brown rice.


I've decided to totally copy smittenkitchen.com (one of my favorite food blogs) and start linking back to old recipes.
One Year Ago: French Onion Orzo
Two Years Ago: Good Eats Meatloaf

Chicken Braised in Herbed Cream Sauce

Recipe from my cookbook: Reader's Digest Great Chicken Dinners.

Ingredients:
2 tbsp olive oil
2 chicken breasts
1/4 cup flour
1 large onion, finely chopped
1/2 cup white wine
1/2 cup chicken broth
2 tbsp snipped chives
3/4 tsp salt
8 ounces broad egg noodles
1 cup frozen peas
1/4 cup heavy cream
1 tsp dried tarragon

Directions:
In large nonstick skillet, heat oil over medium heat. Dredge chicken in flour, shaking off excess. Add chicken to pan and saute 4 minutes per side or until golden brown. With slotted spoon, transfer chicken to plate.

Reduce heat to low. Add onion and garlic to pan, and saute 5 minutes or until soft. Add wine to pan, increase heat to high, and cook 2 minutes. Add broth, chives, and salt, and bring to a boil. Return chicken to pan and bring to a boil. Reduce to a simmer, cover, and cook 5 minutes or until chicken is cooked through.

Meanwhile, in a large pot of boiling water, cook noodles according to package directions. Drain and divide among plates.

When chicken is done, place atop pasta. Add peas, cream, and tarragon to pan and cook over high heat until sauce is slightly reduced and peas are heated through. Spoon sauce over chicken and noodles.

Chicken Breasts in Garlic Butter

Recipe from my cookbook: Reader's Digest Great Chicken Dinners.



Ingredients:
2/3 cup chicken broth
1 teaspoon grated lemon zest
Juice of one lemon
2 ounces minced garlic
1/4 tsp salt
1/4 tsp black pepper
2 tsp olive oil
2 chicken breasts
2 tbsp flour
1 tbsp butter, cut up
1/4 cup snipped chives
8 ounces egg noodles

Directions:
Whisk together broth, lemon zest, lemon juice, garlic, salt, and pepper.

In large nonstick skillet, heat oil over medium heat. Dredge chicken in flour, shaking off excess. Add chicken to pan and saute 4 minutes per side or until golden brown. With slotted spoon, transfer chicken to plate.

Whisk broth mixture to combine and pour into skillet. Bring to a boil, return chicken to pan, reduce to a simmer, cover, and cook 5 minutes or until chicken is cooked through.

Meanwhile, in a large pot of boiling water, cook noodles according to package directions. Drain and divide among plates.

Transfer chicken to dinner plates on top of egg noodles. Return sauce to a simmer. Remove from heat and swirl in butter until creamy. Stir in chives and spoon sauce over chicken.

Lemon Sandwich Cookies

An Everyday Food recipe.



Ingredients:
16 tablespoons (2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
1 tablespoon finely grated lemon zest (from 1 lemon)
1/2 teaspoon salt
2 cups all-purpose flour (spooned and leveled), plus more for rolling
2 tablespoons granulated sugar, for sprinkling

Creamy Lemon Filling
1 package (4 ounces) cream cheese, room temperature
1 tablespoon finely grated lemon zest (from 1 lemon)
1 cup confectioners' sugar

Directions:
In a large bowl using an electric mixer on high speed, beat butter, confectioners' sugar, lemon zest, and salt until combined. With mixer on low, add flour (dough will still be stiff); finish mixing with a wooden spoon.

Turn dough out onto a piece of plastic wrap, pat into a disk about 1/2 inch thick.

Take a cardboard paper towel tube and slice it down the center. Open up the cardboard and insert a piece of waxed paper. Place the cookie dough on the waxed paper, on the inside roll of the cardboard. Place as much cookie dough inside the roll as possible. Tightly pack the cookie dough in the waxed paper. Secure the cardboard with rubber bands. Place cookie dough log in the freezer for about an hour.

Meanwhile, in a small bowl, mix cream cheese and zest until smooth. Gradually add 1 cup confectioners' sugar, mixing until smooth.

Preheat oven to 350 degrees. Take dough out of freezer and slice into 1/8 inch thick disks. Place 1 inch apart on two baking sheets; sprinkle with granulated sugar. Bake until barely beginning to brown, 15 to 20 minutes; transfer to wire racks to cool completely.

Once cooled, place about 1 teaspoon Creamy Lemon Filling between two cookies, sugared sides facing out; squeeze gently.

Vegetable Lasagna

It's been awhile since I made lasagna, so I decided to make one last night - based somewhat off this recipe from Cooking Light.





Ingredients:
Cooking spray
1 cup chopped red bell pepper (about 1 medium)
1 cup chopped yellow bell pepper (about 1 medium)
1 cup chopped onion
1 zucchini, halved lengthwise and thinly sliced
1/2 small broccoli and cauliflower, thinly sliced
3 garlic cloves, minced
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1 cup fat-free ricotta cheese
1 cup reduced fat cottage cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1 large egg
5 cups tomato sauce, divided
12 precooked lasagna noodles

Directions:
Preheat oven to 350°.

Heat a large pot over medium-high heat. Coat pan with cooking spray. Add bell peppers, onion, zucchini, and broccoli/cauliflower; sauté 10 minutes or until vegetables are crisp-tender. Add garlic; sauté 30 seconds.

Combine 1 1/2 cups mozzarella, ricotta, cottage cheese, 1/4 cup Parmesan, and egg, stirring well.

Spread 1 cup tomato sauce over bottom of a 13 x 9-inch baking dish coated with cooking spray; top with 3 noodles. Spoon 1 cup tomato sauce evenly over noodles. Top evenly with one-third of ricotta mixture and one-third of vegetable mixture. Repeat layers twice, ending with noodles. Top with remaining 1 cup tomato sauce. Sprinkle evenly with remaining 1/2 cup mozzarella and remaining 1/4 cup Parmesan. Cover and bake at 350° for 45 minutes. Uncover and bake an additional 10 minutes or until cheese melts. Let stand 10 minutes.

Chicken, Black Bean, and Corn Enchilada Casserole

Trying to be healthy - this is a Weight Watchers recipe! The original recipe calls for an Enchilada Sauce Mix - but I could only find canned enchilada sauce. Since I accidentally didn't buy enough to make the full 3 cups worth, I supplemented it with the tomato paste and water.

Ingredients:
3 cups canned Enchilada Sauce
5 cups water, divided
2 Tbsp canola oil
1 cup onion, chopped
1/2 cup green pepper, chopped
1 medium garlic clove, minced
1 1/2 cups uncooked yellow cornmeal
Cooking spray
15 oz canned black beans, drained and rinsed
15 oz canned yellow corn, drained and rinsed
2 cups cooked chicken breast, skinless, diced
1 1/2 cup Weight Watchers Shredded Mexican Cheese

Directions:
Preheat oven to 350°F. Heat oil in a large saucepan over medium heat. Add onion, pepper and garlic. Cook, stirring until translucent, about 5 minutes. Remove 1 cup of onion mixture and place in a large mixing bowl; set aside. Stir 3 cups of water into remaining onion mixture and bring to a boil.

Meanwhile, add cornmeal to remaining 2 cups of water in a medium bowl and stir to combine. Gradually add cornmeal mixture to boiling water-onion mixture. Cook over low heat, stirring constantly, until cornmeal is thickened, about 4 to 6 minutes.

Coat a 9 X 13-inch glass baking dish with cooking spray. Spread cornmeal mixture evenly over bottom of dish. Spoon beans, corn and chicken into reserved onion mixture; combine thoroughly.
Spread half of enchilada sauce over cornmeal layer. Top with all of bean mixture and then remaining enchilada sauce; sprinkle with cheese. Bake until heated through and cheese is melted, about 45 minutes. Slice into 8 pieces and serve.

Note: This recipe is a bit saucy. For a firmer consistency, reduce the amount of enchilada sauce by 1/2 to 1/3.

5 Layer Dip

A truly delicious dip, original recipe from Ellie Krieger. I was unable to find ripe avocados day of - so I added the Nonfat Sour Cream to the mix, which I think should be there even with the avocados! I also used jarred salsa instead of the fresh tomatoes used in the original. The original also doesn't use the oven, but I put the dip in the oven to melt the cheese and to ensure the dip was warm when my guests arrived.

Ingredients:
2 teaspoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed
1 tablespoon minced chipotle pepper in adobo
4 tablespoons lime juice
1/4 teaspoon ground cumin
1 tablespoon water
1/2 teaspoon salt
2 cups corn kernels (10-ounce box frozen corn)
1 cup sour cream
1 cup jarred salsa (I used Tostitos)
1/4 cup thinly sliced scallion
3/4 cup shredded extra-sharp Cheddar

Directions:
Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.

Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.

Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes.

Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the sour cream, then the salsa. Top with cheese. Put in oven at 350 degrees for a few minutes til cheese melts. Sprinkle sliced scallions on top and serve.

Olive Garden Style Salad Dressing and Garlic Bread

As part of my Olive Garden-style dinner, I made this recipe from Recipezaar. Also below is the delish garlic bread I made.



Ingredients:
1/4 cup mayonnaise
1/4 cup white vinegar
1/2 teaspoon vegetable oil
1 tablespoon sugar
1 tablespoon parmesan cheese
1/8 teaspoon garlic salt
1/4 teaspoon italian seasoning
1/4 teaspoon parsley flakes
1/2 tablespoon lemon juice

Directions:
Mix all ingredients in a food processor until well mixed.


Garlic Bread



Cut a loaf of italian or french bread in half and open it up. Drizzle olive oil lightly over the bread. Spread garlic to your desired level of garlicky-ness (I use a jar of already minced garlic and spread it around the bread with a knife.) Dot bread with butter, top with italian seasoning and grated parmesan cheese. Bake for 10-15 minutes at 350 degrees.

Pasta e Fagiole

I decided to make an Olive Garden style dinner tonight - Soup, Salad and Bread! The main event was Pasta e Fagiole, recipe adapted from Recipezaar.



Ingredients:
1 teaspoon oil
1 lb ground beef
1 large onion, chopped
3 celery stalks, diced
1/2 red pepper, chopped
1 can red kidney beans, drained and rinsed
1 can white kidney beans, drained and rinsed
42 ounces beef stock
1 teaspoon oregano
1 teaspoon pepper
2 tablespoons parsley
1/8 teaspoon red pepper flakes
1 jar spaghetti sauce
4 ounces dry pasta shell macaroni

Directions:
Sauté beef in oil in large pot until beef starts to brown. Add onions, celery and peppers and simmer for about 10 minutes. Add beans, beef stock, oregano, pepper, red pepper flakes, spaghetti sauce and pasta shells.

Simmer until vegetables are tender, about 45 minutes.

Panko Crusted Fish Sticks with Herb Dipping Sauce

Adapted from this Martha Stewart recipe.



Ingredients:
1 large egg, lightly beaten
coarse salt and ground pepper
1 cup panko
1 tablespoons olive oil
1/2 pounds tilapia fillets
1/4 cup light mayonnaise
1 tablespoon parsley
1/2 tablespoon Dijon mustard
1/2 tablespoon fresh lemon juice
1 teaspoon prepared white horseradish

Directions:
Preheat oven to 475 and line a baking sheet with aluminum foil, sprayed with Pam; set aside.

To make fish sticks, cut tilapia fillets in half lengthwise down center line. Halve again lengthwise, then crosswise.

Place egg in a wide shallow bowl; season with salt and pepper. In another bowl, combine panko and oil. Dip tilapia into egg, shaking off excess, then into panko mixture, pressing to adhere. Place on prepared baking sheets.

Bake until lightly browned, 12 to 15 minutes. Meanwhile, in a small bowl, stir together mayonnaise, parsley, mustard, lemon juice, and horseradish; season with salt and pepper. Serve fish sticks with sauce.

Cheesy Cauliflower

Adapted from this RecipeZaar recipe.



Ingredients:
1/4 large cauliflower
1/3 cup low fat milk
2 ounces shredded cheddar cheese
2 teaspoons flour
1/2 ounce butter
1 teaspoon breadcrumbs
1/8 teaspoon dried English mustard
Dash of nutmeg
Salt and black pepper, to taste

Directions:
Pre-heat oven to 450°F.

Trim the cauliflower & break into small florets. Steam florets until tender. Drain in a colander and then place in a buttered ovenproof baking dish.

Meanwhile, add the milk, flour and butter to a saucepan. Heat and whisk continuously until the sauce thickens, boils and is smooth. Allow to simmer for another 2 minutes. Add three-quarters of the grated cheese, mustard, a pinch of nutmeg and salt/pepper. Cook until well blended.

Pour the cheese sauce over the cauliflower. Mix the remaining cheese, and breadcrumbs, if using, together, sprinkle over the top. Bake for about 15 to 25 minutes until golden brown and bubbling.

Fish Tacos with Chipotle Cream

Adapted from Ellie Krieger's recipe. This was a REALLY yummy dish. I had wanted to add avocado slices, but the store didn't have any that were ready to use right away.





Ingredients:
Fish:
1 tablespoon olive oil
1 tablespoon freshly squeezed lime juice
1/8 teaspoon salt
Freshly ground black pepper
1/2 pound tilapia fillet

Chipotle cream:
1/4 cup low fat sour cream
1 tablespoon mayonnaise
2 teaspoons chipotle pepper, in adobo sauce, blended
1 teaspoon lime juice

3 (6-inch) corn tortillas
1/4 cup corn kernels

Directions:
In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over the fish fillets and let marinate for 20 minutes.

Remove the fish from the marinade and saute in pan over a medium-high heat until cooked thorough, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.

In a small bowl combine the sour cream, mayonnaise, chipotle pepper, and lime juice.

Heat the tortillas per package directions.

Flake the fish with a fork. Top each tortilla with 1 tablespoon of the chipotle cream. Top with fish and corn.

Spinach Artichoke Dip

A wonderful Cooking Light recipe that I first tasted at Justin's Aunt's house over Xmas and made for Justin's birthday party this past weekend!

Ingredients:
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup fat-free sour cream
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 (14-ounce) can artichoke hearts, drained and chopped
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (13.5-ounce) package baked tortilla chips (about 16 cups)

Directions:
Preheat oven to 350°.

Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (2 tablespoons Parmesan through spinach) in a large bowl, and stir until well-blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.