BUTTERMILK-COCONUT DRESSING

I have had this recipe for a few years. I believe, but not sure, it was a Lee Brothers recipe. Great as a salad dressing or an ambrosia dressing.

1 clove garlic
1 tsp kosher salt
2/3 cup buttermilk
1 tbsp + 1 tsp finely chopped fresh tarragon
1 tbsp + 1 tsp sweetened flaked coconut
2 tbsp fresh lime juice
1 tbsp extra virgin olive oil
1/2 tsp freshly ground black pepper

Peel garlic clove and place on a cutting board along with the salt. Using the flat side of a knife, smash the garlic and salt together to make a paste.

Whisk together the garlic/salt paste, buttermilk, tarragon, coconut, lime juice, olive oil, and pepper until blended.

Cover dressing and refrigerate until ready to use.

Yield: Approximately 1 cup

The dressing above is on this salad.

ORANGE CREAM CHEESE FROSTING

1 brick (8-oz) cream cheese

1 stick butter, softened and cut into pieces
2 cups powdered sugar
1 tsp vanilla extract
1 tsp orange juice
2 tsp grated orange peel

Combine all ingredients in mixer bowl and beat until well combined and creamy.

Use to frost cupcakes or cakes. This is especially good on carrot cake.

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SMOKED SALMON TOSTADAS

Sauce:

1/2 cup sour cream
1 tsp lime zest
1 tbsp fresh lime juice
1 garlic clove, minced
1/4 tsp ground hot red pepper
salt to taste
freshly ground black pepper to taste

Combine all sauce ingredients in a small bowl and blend thoroughly; set aside.

Slaw
2 1/2 cups shredded savoy cabbage
1 cup grated zucchini
5 radishes, sliced thin
1/3 cup loosely packed chopped cilantro
1 jalapeno pepper, seeded and sliced very thin
2 tbsp olive oil
3 tbsp fresh lime juice
salt and pepper, optional

Toss all slaw ingredients together in a medium to large bowl. Let stand for 15 minutes.

8-oz smoked salmon fillet, flaked with a fork
6 tostada shells
1 avocado, peeled, seeded, cut into 6 wedges

To assemble (Just before serving):
Lay out the tostada shells and spread the sour cream sauce evenly over the shells.

Top the sour cream sauce with the salmon evenly divided among the 6 shells.

Top salmon with the slaw mixture and garnish each with an avocado wedge.

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CHICKEN TOSTADAS DE QUESO

 This recipe was sent to me from Kraft Foods. I thought many of you might like it, too.

6

 tostada shells

6

 KRAFT Singles

2

cups  shredded cooked chicken

1

cup  pico de gallo

1

 avocado, sliced

1-1/2

cups  shredded lettuce

1

 tomato, chopped

HEAT oven to 375°F.

PLACE tostada shells on baking sheet. Tear each Single into 3 pieces; place on tostadas. Combine chicken and pico de gallo; spoon over Singles.

BAKE 5 to 7 min. or until heated through.

TOP with remaining ingredients.

Note: Of course the chicken can be replaced with shredded beef or pork. (If you follow my blogs you know I don't eat chicken!)

RHUBARB GRANOLA CRISP

 This is a recipe I got several years ago. It is from a lady in Canada.

4 cups chopped fresh or frozen rhubarb, thawed and drained
1 1/4 cups all-purpose flour, divided
1/4 cup sugar
1/2 cup strawberry jam
1 1/2 cups granola cereal
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 cup cold butter or margarine
Ice cream for serving, optional

In a bowl, combine the rhubarb, 1/4 cup flour and sugar; stir in jam and set aside.

In another bowl, combine the granola, brown sugar, pecans, cinnamon, ginger and the remaining cup of flour; cut in the butter or margarine until mixture resembles coarse crumbs.

Press 2 cups of the granola mixture into a greased 8-inch square baking dish; spread rhubarb mixture over the crust. Sprinkle the remaining granola mixture over all.

Bake at 375 degrees for 30 to 40 minutes or until filling is bubbly and the topping is golden brown.

Serve while slightly warm with ice cream, if desired. Crisp is also good served when it is not warm.

 

GRILLED STEAK SALAD

 

• 1/2 teaspoon salt

• 1/2 teaspoon garlic powder

• 1/2 teaspoon pepper

• 1 beef flank steak (1 pound)

• 1 large sweet onion, sliced

• 1 package (5 ounces) spring mix salad greens

• 1 can (16 ounces) kidney beans, rinsed and drained

• 1 jar (7 ounces) roasted sweet red peppers, drained and sliced

• 1/3 cup balsamic vinegar

• 2 tablespoons minced fresh basil or 2 teaspoons dried basil

• 2 tablespoons olive oil

• 1 teaspoon Dijon mustard

• Combine the salt, garlic powder and pepper; rub over steak. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly.
• Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
• Place onion slices on a double thickness of heavy-duty foil (about 12 in. square). Fold foil around onion and seal tightly. Grill, covered, over medium heat for 16-20 minutes or until onions are tender. Open foil carefully to allow steam to escape.
• Let steak stand for 5 minutes. Meanwhile, in a large bowl, combine the greens, beans, red peppers and grilled onion.
• In a small bowl, whisk the vinegar, basil, oil and mustard. Pour 1/4 cup over salad; toss to coat. Divide among four salad plates. Slice flank steak across the grain; arrange over salads. Drizzle with remaining dressing. Yield: 4 servings.
• Note: This recipe is from an old Country Woman magazine.
• 
  

VEGGIE-BEEF RAGOUT

4 cups uncooked whole-wheat spiral pasta 

1 lb very lean ground beef
1 large onion, chopped
3 garlic cloves, minced
2 cans (14.5-oz each) Italian diced tomatoes, undrained
1 jar (24-oz) low-sugar meatless spaghetti sauce
2 cups finely chopped fresh kale
1 pkg (9-10 oz) frozen peas, thawed
3/4 tsp garlic powder
1/4 tsp pepper
Grated Parmesan cheese, optional

Cook pasta according to the package directions.

Meanwhile, in a Dutch oven or very large saucepan, cook beef, onion, garlic cloves over meat heat until the meat is no longer pink. Stir mixture during cooking to break up the beef into small crumbles; drain in a colander.

Return beef mixture to pan and stir in the tomatoes, spaghetti sauce, kale, peas, garlic powder and pepper. Bring mixture to a boil, reduce heat and simmer, uncovered 8 to 10 minutes.

Drain the pasta and stir it into the sauce mixture.

Serve with a sprinkling of the grated Parmesan, if desired.

Yield: 8 servings
Per Serving of 1 12 cups without cheese: 302 calories, 5 g fat (2 g sat), 35 mg cholesterol, 837 mg sodium, 43 g carbs (less is using low carb pasta), 7 g fiber, 20 g protein.
Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetables

The idea for this recipe came from an old Healthy Cooking magazine.

OVEN DENVER OMELET

 8 large eggs

1/2 cup milk (or cream)
1 cup shredded cheddar cheese
1 cup finely chopped fully cooked ham
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion

Preheat oven to 400 degrees.
Lightly grease or spray a 9-inch square baking dish; set aside.

In a large bowl, whisk the eggs and milk together; stir in the remaining ingredients. Pour into the prepared baking dish.

Bake omelet at 400 degrees for 25 minutes or until golden brown.

Note: This recipe is basically one from a Taste of Home magazine years ago.

VIETNAMESE NOODLE SOUP

 8-oz rice noodles

3/4 lb lean beef sirloin, trimmed of fat
salt to taste
freshly ground black pepper to taste
1 large onion, halved
1 4-inch piece fresh ginger, unpeeled, halved
3 cups low-sodium beef broth
3 cups water
5 star anise pods
1 cinnamon stick
4 scallions
2 jalapeno peppers (1 red, 1 green preferably)
1/2 cup fresh cilantro
2 to 4 tbsp fish sauce
1 cup fresh been sprouts

Prepare noodles as directed on package.

Meanwhile, place a large pot over heat heat. Poke the meat all over with a fork to tenderize and season with the salt and pepper to suit your taste. Sear the meat until charred, 2 to 3 minutes per side; transfer to a plate. Add the onion and ginger to the pot; cook about 4 minutes.

Add the broth, water, star anise and cinnamon to the pot; reduce heat and simmer 20 minutes.

While broth simmers, thinly slice the scallions and jalapenos (removing the seeds will make peppers less hot) and tear the cilantro. Slice the meat into thin slices. Drain the noodles.

Add fish sauce to broth and boil 5 minutes. Discard ginger, star anise and cinnamon stick.

Remove onion and slice.

Divide noodles evenly between 4 bowls; top with broth, beef, scallions, cilantro, bean sprouts, peppers and onion.

This is my version of an old Food Network recipe.

BEER-BATTER FRIED FISH

 

1 cup all-purpose flour

1/2 tsp baking soda
1/2 tsp salt
1/2 tsp black pepper
1 cup flat beer or nonalcoholic beer
1 lb firm white fish fillets, cut into 2-inch size pieces
4 tsp malt vinegar, divided
1/3 cup prepared tartar sauce
Canola or peanut oil for frying

Whisk the flour, baking soda, salt, and pepper together in a medium-size mixing bowl; whisk in the beer until smooth.

Heat the oil in a large skillet or deep fryer until hot - around 375 degrees.

Meanwhile, pat the fish dry with paper towels. Add fish to the batter mixture a few pieces at a time, stirring gently to coat. Fry fish in batches for 6 to 8 minutes or until the batter is golden brown and crisp; fish should just begin to flake. Turn once during frying. Remove to paper towels to drain off any excess oil.

Drizzle 2 teaspoons of the malt vinegar over the fish. Stir the remaining vinegar into the tartar sauce until combined. Serve sauce with fish.

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MINI QUICHES

1/2 cup butter, softened

1 pkg (3-oz) cream cheese, softened
1 2/3 cups unsifted flour
1 1/2 cups sour cream
3/4 cup shredded Swiss cheese
2 eggs, beaten
3 tbsp finely chopped onion
2 tsp chicken-flavored instant bouillon
1/4 tsp ground nutmeg
2 slices bacon, cooked, drained, crumbled

Preheat oven to 400 degrees.

In large mixer bowl, beat butter and cream cheese until fluffy; stir in the flour. Divide dough into 24 equal-size balls.

Place each dough ball into a 2-inch tart pan or muffin cup; press evenly on bottom and up sides.

In a medium bowl, combine the sour cream, Swiss cheese, eggs, onion, bouillon, and nutmeg; mix well. Spoon approximately 1 tablespoon of the mixture into each tart pan or muffin cup. Sprinkle with the crumbled bacon.

Bake at 400 degrees for 20 minutes or until golden brown.

Serve warm.

Refrigerate any leftovers.

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CHICKEN, SWEET POTATO AND KALE STEW

 I got this healthy recipe a few years ago from a Cooking Club magazine.

1 lb boneless skinless chicken thighs, cut into 1-inch pieces
2 tbsp all-purpose flour
1 1/2 tsp dried thyme
1/2 tsp salt
1/8 to 1/4 tsp cayenne pepper
2 tsp olive oil
1 small sweet onion, chopped
1 red or yellow bell pepper, cut into 3/4-inch pieces
1 large sweet potato, peeled, coarsely chopped (approx. 2 cups)
1 1/2 cups lower-sodium chicken broth
3 cups packed coarsely chopped kale or Swiss Chard

Toss chicken, flour, thyme, salt and pepper in medium bowl until chicken is coated.

Heat a large saucepan over medium heat until hot. Add the oil; heat until hot. Add chicken mixture; cook and stir 3 minutes. Add onion; cook and stir 2 minutes or until chicken is no longer pink on outside.

Add the bell pepper, sweet potato and broth; bring to a boil, stirring to scrape up any browned bits from bottom of pan. Reduce heat to low; simmer, covered, 5 minutes. Stir in kale; cook, uncovered, 8 minutes or until chicken is no longer pink in the center and the veggies are tender, stirring occasionally.

Yield: 4 (1 1/4 cup) servings.

cooking club photo

PECAN AND CHEESE CRESCENT BITES

 

1

can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

1/4

cup plum jam

 

1/2

cup diced dried fruit and raisin mixture, chopped

 

4

oz Cambozola cheese, cut into 24 small slices

 

24

pecan halves

Heat oven to 375°F. 

Line cookie sheet with parchment paper, or spray lightly with cooking spray.

• Unroll dough into 1 long rectangle. Gently press perforations to seal.
• Stir jam to soften; spread over dough. Sprinkle with dried fruits. Starting with one long side, roll up dough. With serrated knife, cut into 24 slices; place, cut side down, on paper-lined cookie sheet.
• Bake 13 to 15 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack. Cool slightly, about 2 minutes.
• Top each with slice of Cambozola cheese and pecan half. Serve warm or at room temperature.

• Notes: This is an old recipe from Pillsbury. 
• Cambozola cheese is a German cheese similar to Gorgonzola and Camembert. If you prefer, you can crumble blue cheese over these rather than use the Cambozola.
• Also good with a very thin slice of fresh apple or pear added before the cheese and pecan.

HOMEMADE COFFEE CREAMER

This is a recipe I got from a friend. Did you know that the most popular refrigerated coffee creamer has 15 chemicals among it's ingredients?

14 oz sweetened condensed milk
2 cups milk

optional flavors
1/3 cup flavored syrup
Cocoa Powder
Vanilla Extract
Almond Extract
Cinnamon

Other flavor ideas:
French Vanilla - 2 teaspoons vanilla extract

Chocolate Almond - Cocoa Powder and Almond Extract

Strudel Cake - 1 Tblsp Cinnamon, Vanilla, and Almond Extract
Cinnamon Cake - 2 Tsp Cinnamon, 2 Tsp Vanilla Ex

You can experiment to come up with your own favorite flavors.

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BUTTERMILK PANCAKES

1 cup white whole-wheat flour

3 tbsp sugafr
1 1/2 tsp baking powder
1/2 tsp baking soda
1 cup low-fat buttermilk
1/4 cup olive or canola oil
1 tsp vanilla extract
3 egg whites

Combine the flour, Splenda, baking powder and baking soda in a bowl.

In a separate bowl, combine the buttermilk, oil, and vanilla; add to the flour mixture.

In a mixer bowl, beat egg whites until soft peaks form; fold into the batter.

Pour batter by 1/4 cupfuls onto a hot griddle that is coated with nonstick cooking spray. When bubbles start to form on top of pancakes, turn to other side. Cook until lightly browned.

Yield: 12 pancakes

CHOCOLATE CHIP STRAWBERRY PIZZA

 Note: I got this recipe several years ago in an email from Hoosier Homemade.

• 1 (18 oz) tube refrigerated Chocolate Chip Cookie Dough
• 1 (8 oz) package Cream Cheese, softened
• 1 (8 oz) tub frozen Whipped Topping, thawed
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• 2 (16 oz) packages Driscoll's Strawberries
Strawberry Glaze
• 1 cup fresh Strawberries, cleaned and mashed
• 1 cup sugar
• 3 tablespoons cornstarch
• 3/4 cup water
• Few drops Red Food Coloring, optional

Instructions

1. Preheat oven to 350 degrees and lightly spray round baking stone or pizza pan with cooking spray
2. Evenly spread cookie dough and bake according to package directions
3. Let cool completely
Strawberry Glaze
4. Mash the Strawberries and set aside
5. In a saucepan, combine sugar and cornstarch
6. Stir in water and mashed berries
7. Bring to a boil, stirring constantly
8. Stir in food coloring if desired
9. Cook and stir 3 minutes until thick
10. Remove from heat and transfer to bowl, cool 10-15 minutes
Filling for Pizza
11. In a large mixing bowl, combine all ingredients - cream cheese, whipped topping, powdered sugar and vanilla, and beat until smooth
Pizza
12. After the crust is cooled, spread with cream cheese mixture
13. Top with sliced Strawberries and then glaze

SPICY CHICKEN TORTILLA SOUP

 

2 large ripe avocados, halved and pitted

1/2 tsp salt
4 tsp Tabasco Jalapeno sauce, divided
6 cups chicken broth
3 boneless, skinless chicken breast halves
2 tbsp uncooked rice
1 large tomato, seeded and chopped
1/2 cup chopped onion
1/4 cup finely chopped cilantro
Tortilla chips
1/2 cup shredded Monterey Jack cheese

Scoop avocados into a small bowl and mash with a fork; add salt and 1 1/2 teaspoons of the jalapeno sauce. Gently but thoroughly blend and set aside.

In a 4-quart saucepan, bring the chicken broth to a boil. Add chicken, lower heat and cook until chicken is cooked through. Remove chicken from pan and cut into bite-size pieces.

Add the rice to the broth and cook until tender. Return chicken to saucepan.

Add the tomato, onion, cilantro and remaining jalapeno sauce to the pan.

Break a small handful of tortilla chips into the bottom of each serving bowl. Ladle soup over chips and top each with one tablespoon of the cheese and 1 tablespoon of the avocado mixture. Top with a tortilla chip for garnish.

Serve with additional Tabasco sauce, if desired.

Yield: 8 servings.

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CHOCOLATE CHIP WALNUT COOKIES

 

1 cup packed brown sugar

3/4 cup granulated sugar
1 cup butter, softened
1 tsp vanilla extract
2 eggs
2 1/2 cups all-purpose flour
3/4 tsp salt
3/4 tsp baking soda
1 pkg (12-oz) semisweet chocolate chips
1 cup chopped walnuts

Preheat oven to 375 degrees.

In a large mixer bowl, using medium speed, beat the sugars and butter until fluffy - about 5 minutes. Beat in the vanilla extract and eggs until combined.

Beat in the flour, baking soda and salt using low speed.

Stir in the chips and nuts.

Drop the dough by 1/4 cupfuls about 2-inches apart on ungreased cookie sheets. Flatten slightly.

Bake at 375 degrees 11 to 14 minutes until the edges are light brown.

Remove from oven and let stand on cookie sheets 3 to 4 minutes before removing to wire racks to cool completely.

Yield: 18 large cookies

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