COLA GRILLED PORK CHOPS

Note: I do not recommend substituting diet soda.

1 12-oz can cola
1 cup ketchup
1/4 cup apple cider vinegar
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
4 (6-oz each) bone-in pork chops

In a medium saucepan combine the cola, ketchup, vinegar, onion powder, garlic powder, and pepper; simmer about 20 minutes until sauce has reduced to approximately 1 cup.  Remove from heat and set aside.

Heat an electric grill to medium-high or coals of charcoal grill to medium-hot.  Lightly spray grill rack with nonstick cooking spray.

Grill chops 6 to 8 minutes per side, brushing generously with the cola sauce.

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MINI BROCCOLI FRITTATAS

1 small bunch broccoli (about 1/2 lb)

10 large eggs
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
3 cups grated low-fat sharp cheddar cheese
1/3 cup minced fresh parsley

Preheat oven to 375 degrees.

Very lightly spray 24 mini muffin cups with nonstick cooking spray.

Cut down broccoli into small florets. (You can save the stems to add to soups and/or casseroles if you don't want to waste them. Do not use them in this recipe.)

Place broccoli in a large saucepan and cover with water; bring to a rolling boil. Cook until broccoli is bright green but is still crisp. Drain in a colander, rinse and drain again. Be sure broccoli is drained well.

Whisk the eggs with the salt, pepper, red pepper flakes until combined. Give one last good whisk and pour into a pitcher with a good pouring spout.

Into each muffin cup place about 1 1/2 tablespoons of the cheese and a little broccoli. Gently pour the egg mixture into the muffin cups but do not fill to the brim as the frittatas will puff up during baking.

Place on the middle oven rack and bake 12 to 15 minutes until set.

Remove from oven and allow to cool a few minutes then remove from pan. Use a thin knife to loosen if needed. Place mini frittatas on a plate and sprinkle with the remaining cheese and the parsley.

This recipe is great for appetizers or as a brunch item.

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DOLE WHIP

When I was at Disney World many years ago, I did not have a Dole Whip.  But for those of you who did or have heard about them and wanted to try one, this recipe I got from a friend is for you.

2 cans (20 oz. each) DOLE crushed pineapple
2 tbsp. lemon juice
2 tbsp. lime juice
1/3 cup sugar
1 1/2 cups heavy whipping cream

Drain pineapple: reserve 2 tbsp. juice.
Set aside.
Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender.
Cover and blend until smooth.
Pour into two 1-quart freezer zipped bags.
Store bags flat in freezer.
Freeze 1 1/2 hours or until slushy.
Stir pineapple slush gently into whipped cream until slightly blended in large bowl. Return to freezer until completely frozen, about 1 hour and serve.

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SHAKSHUKA WITH FETA

3 tbsp olive oil

1 medium-sized onion, finely chopped

2 large red bell peppers, seeded and diced

4 garlic cloves, finely chopped

1 tsp ground cumin

1/4 tsp kosher salt

1/4 tsp black pepper

2 tsp harissa

2 tbsp tomato paste

5 large ripe tomatoes OR 1 can (28-oz) crushed tomatoes

5-oz feta cheese

4 large eggs

Chopped cilantro, for garnish

1 avocado, sliced, optional

Preheat oven to 375-degrees.

In a cast iron pan or a shallow Dutch oven, heat olive oil over medium heat. Add onion to the pan and stir for 2 minutes.

Add bell peppers, garlic, cumin, kosher salt, black pepper, harissa and tomato paste. Cook for 8-10 minutes, until pepper have softened.

Add the tomatoes and cook on simmer for another 10 minutes. Crumble feta cheese over the tomato mixture. Make four dips in the sauce and carefully crack the eggs into the holes.

Transfer the pan to the oven and bake for 8-10 minutes, depending on how runny you want the yolks. Garnish with the cilantro and the sliced avocado, if desired.

Yield: 4 servings

recipe basics first for women 2024, file photo for reference

CHIMICHURRI CHICKEN BREASTS

Note: The recipe calls for chilling at least one hour before grilling. Plan accordingly.

3/4 cup extra-virgin olive oil

1 bunch cilantro

1 tbsp chopped fresh oregano

1/4 cup red wine vinegar

1 1/2 lbs boneless, skinless chicken breasts

In a food processor, blend olive oil, cilantro, oregano and vinegar. Season to taste with salt and pepper. In a bowl, combine half the sauce and chicken. Cover and chill at least an hour.

Prepare grill for direct medium-high heat cooking. Place chicken breasts over direct heat and cook, flipping once, until cooked through 7-8 minutes per side. Serve grilled chicken with remaining chimichurri.

Yield: 6 servings

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OLIVE OIL-POACHED BROCCOLI WITH GARLIC AND LEMON

Kosher salt

1/2 cup extra-virgin olive oil

3 medium garlic cloves, thinly sliced

 1/4 tsp red pepper flakes

 1 1/2 - 1 3/4 lbs broccoli, stems peeled

Grated lemon zest, to serve

Finely grated Parmesan or Romano cheese, to serve (optional)

Heat oven to 425-degrees and place rack in middle position. 

In a large bowl, combine 3 tablespoons water and 1 teaspoons salt; stir until salt dissolves. Stir in the oil, garlic and pepper flakes.

Cut broccoli into spears with stems of about 1 1/2-inches. Add broccoli to the bowl and toss until evenly coated. Transfer to a 9 X 13-inch baking dish, keeping broccoli in an even layer; drizzle on any oil mixture remaining in the bowl. Cover tightly with foil and bake until a skewer inserted into the thickest part of the stems indicates tenderness, approximately 30 to 35 minutes.

Immediately upon removing from oven, remove foil. Transfer broccoli to a serving platter and drizzle with the liquid in the baking dish. Sprinkle with grated lemon zest and the cheese, if desired.

Yield: 4 servings

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ORANGE CHICKEN BREASTS

4 large chicken breasts (24-0z total)
salt to taste
1/4 cup flour
2 tbsp butter
1 tbsp canola oil
2 green onions, chopped fine
1/3 cup chicken broth
1/3 cup fresh squeezed orange juice
1 tbsp balsamic vinegar
1 tsp sugar or Splenda granulated

Pound chicken to a thickness of 1/2-inch.  Sprinkle the salt over the chicken and dredge in the flour.
Shake off any excess flour.

Melt half the butter with the oil in a large skillet over medium-high heat until the butter foams.  Add the chicken and cook until cooked through and golden brown.  Turn once during cooking to brown both sides.  This will take 8 to 10 minutes. Remove from skillet to a plate and cover with foil; set aside. 

Add the green onions to the skillet and saute about a minute.  Add the broth, orange juice, vinegar, and sugar or Splenda; cook while stirring until slightly reduced, about a minute or two.  Remove from the heat and stir in the other half of the butter.  Stir until thickened.

To serve, slice the chicken and pour the sauce over chicken. Garnish with fresh orange slices, if desired. Serving suggestions: Serve with potatoes or rice and steamed broccoli.

Yield: 4 servings

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VEGETABLE SALAD WITH HOMEMADE VINAIGRETTE

5 medium red potatoes

1/2 lb fresh green beans, broken into 2-inch pieces
1 medium red bell pepper, cut into thin strips
1 cup frozen corn, thawed
1 rib of celery, sliced thin
1 medium carrot, shredded
2 or 3 green onions, sliced thin
1 1/2 cups cubed mozzarella cheese

Cut potatoes into 1/2-inch slices and quarter each slice.  Place in a large saucepan and cover with water; bring to a boil.  Reduce heat and cook, covered, until potatoes are just tender, drain.

While potatoes cook, place the green beans in a small saucepan and cover with water.  Bring beans to a boil; reduce heat and cook, covered, just until crisp-tender, approximately 10 minutes; drain.

Combine the bell pepper, corn, celery, carrot, green onions and cheese in a large serving bowl.  Add the potatoes and beans.  Pour the vinaigrette over all and toss lightly to coat.  Delicious served either at room temperature or chilled.

Homemade Vinaigrette:
2/3 cup olive or canola oil
2 garlic cloves, minced
1/4 cup white wine vinegar
2 tbsp minced fresh thyme
1 tsp salt
1/2 tsp sugar
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper

Using a wire whisk, whisk all the ingredients together in a small bowl.  Pour over the vegetables, toss to coat well.

Note: Also, just a good homemade salad dressing for your green salads and pasta salads as well.

 

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OLD FASHION HASHED BROWN POTATOES

1 1/2 lbs (about 4 medium) baking potatoes, peeled and shredded

2 tbsp grated onion
3/4 tsp salt
1/8 tsp pepper
3 tbsp butter flavor shortening

Rinse and drain potatoes thoroughly. In a medium mixing bowl, combine potatoes, onion, salt and pepper. Mix well. In a large skillet, melt the shortening. Add potato mixture to the pan and spread out evenly. Cook over medium-high heat for 13 to 15 minutes or until golden brown and tender. Using a spatula, turn potatoes after about 6 to 8 minutes.

Yield: 4 to 6 servings

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CAJUN CHICKEN BOWLS

2 tbsp olive oil

1 small red pepper, chopped

1 cup corn

1/2 cup chopped red onion

3 tsp Cajun seasoning

1 cup tricolor quinoa

1 tsp grated lime zest

12-oz boneless, skinless chicken breasts, cut into 12 pieces

8 cups thinly sliced lettuce

In a nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add the pepper, corn, onion and 1 1/2 teaspoon seasoning, cook stirring, until softened, 5 minutes. Add quinoa and 1 1/2 cups water, bring to a boil. Reduce heat to medium-low and cover. Cook until water is absorbed, 14 minutes. Add lime zest.

Sprinkle the remaining seasoning on the chicken. In a skillet, heat the remaining oil over medium-high heat, add chicken and cook 2 to 3 minutes. Turn chicken and reduce heat to medium-low. Cover and cook until no longer pink, around 5 minutes.

Divide lettuce, quinoa mixture and chicken among 4 plates. Serve with cilantro, lime wedges, chips and sour cream, if desired.

Yield: 4 servings

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BREAD DIPPING SAUCE

1/2 tsp Italian seasoning

1/4 cup Extra Virgin Olive Oil
2 tsp grated Parmesan cheese
Freshly ground black pepper to suit taste
Crusty bread

Yield: 1 serving
For more servings, multiply the ingredients by the number of servings needed.

BRITTANY WILLIAMS' CLASSIC TUNA MELTS

2 (5-oz) cans wild-caught tuna, drained

1/2 cup mayonnaise, plus more for spreading

1/3 cup sweet relish

1/2 tsp fine sea salt

1/4 tsp ground black pepper

8 slices bread of choice

4 slices cheddar cheese

In a large bowl, flake tuna and mix in the 1/2 cup mayonnaise, relish, salt and pepper.

Spread mayo on one side of each slice of bread and place them mayo side down. Top 4 slices with the tuna mix and cheese. Place the remaining four slices of bread on top, mayo side up.

Place one sandwich in the basket of a 5.3-quart air fryer and air-fry at 360-degrees for 5 to 10 minutes, flipping halfway through. Repeat with the other 3 sandwiches.

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CHICKEN FRIED RICE

3 tsp vegetable oil

3 eggs, beaten

1 pkg (14.4-oz) frozen stir-fry vegetables

1/2 cup frozen corn kernels

4 cups cooked rice, chilled

2 cups shredded cooked chicken

1/4 cup soy sauce

2 tbsp Asian sweet chili sauce

1 scallion, thinly sliced

In a large nonstick skillet, heat 1 1/2 teaspoon oil over medium-high heat; add eggs, swirling to coat bottom in a thin layer. Cook until set, 1-2 minutes. Transfer to a cutting board and allow to cool slightly. Roll up, cut into strips, coarsely chop and reserve.

Coat same skillet with cooking spray. Add remaining 1 1/2 teaspoon oil, heat over medium-high heat. Add stir-fry vegetables and corn; cook, stirring, until softened, 4-5 minutes. Add rice, chicken, soy sauce and chili sauce. Cook, stirring, until heated through, 4-5 minutes. Top with scallion and reserved eggs.

Yield: 4 servings

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MIMOSA MOCKTAIL

This would make a great Valentine mocktail. The basic recipe is from Natalie Battaglia. This recipe makes one serving so double for two, etc.

2-oz pomegranate juice (or more to taste)

6-oz ginger ale or nonalcoholic sparkling wine

1 spring of rosemary for garnish

Pour pomegranate juice into a champagne flute or other glass. Add the ginger ale or nonalcoholic sparkling wine. Garnish with the rosemary sprig,

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CHEESY JALAPENO PARTY DIP

1 block (8-oz) Neufchatel cheese, softened

1/2 cup reduced-fat mayonnaise
4 oz Velveeta cheese, cut into 1/4-inch cubes
3 jalapeno peppers, seeded and chopped fine (wash hands after handling!)
1/2 cup crushed Ritz crackers
1 tbsp butter, melted
1 green onion, sliced

Preheat oven to 350 degrees.

In a medium bowl, beat the Neufchatel cheese and the mayonnaise until well blended.  Stir in the Velveeta and the jalapeno peppers; spread into a 9-inch pie plate.  Mix the crushed crackers with the butter and sprinkle over the dip. 

Bake at 350 degrees for 20 minutes or until heated through. Garnish with the green onions.

Serve with a selection of whole-grain crackers.

Serves: 12 to 18

Kraft Foods Recipe Idea

DRESSED-UP SUCCOTASH

5 slices bacon, cut-up into chunks
2 green onions, chopped
4 cups frozen whole kernel corn, thawed
3 1/2 cups frozen baby lima beans, thawed
3/4 cup chicken or vegetable broth
1 pint grape tomatoes, halved
2 tsp chopped fresh basil or 3/4 tsp dried basil
1/2 tsp salt
1/2 tsp pepper

Cook the bacon in a large skillet until crisp; remove from skillet and drain on paper towels.  Reserve 3 tablespoons drippings in the skillet.

Saute the onions in the drippings for 2 minutes.  Stir in the corn, beans, and broth.  Cook, uncovered, 15 minutes or until the lima beans are just tender and ost of the broth has evaporated, stirring frequently.  Stir in the bacon, tomatoes, basil, salt, and pepper.  Cook another couple of minutes to heat through.

Yield: 8 to 10 servings