2010recipes

the best entrees, salads, appetizers and soups of 2010...

and 

the best desserts and a few breakfasts (the best meal of the day)...

• 12/12/10 Shrimp and Vegetable Stir Fry Ingredients: 1/4 lb shrimp, blackened or creole seasoning, olive oil, S&P, 2 cups mixed veggies, 1 tspn each sesame oil, grated ginger and garlic, basil leaves. Directions: Peel and devein shrimp. Toss with seasoning and olive oil. Saute or grill on grill pan over medium/high heat for 2 min on each side. Meanwhile saute veggies with garlic and ginger in olive oil until soft. Serve over brown rice and drizzle with sesame oil and sprinkle basil leaves on top. 

• 11/27/10 Beans (and Cornbread) Ingredients: 2 cans black beans, 1 can black eyed peas, 1/4 tspn garlic powder, 1 tspn crushed red pepper, 1/4 tspn ginger, 1/4 tspn paprika, 1 tspn onion flakes, 1 tspn brown mustard. Directions: Combine all ingredients over medium heat. Don't drain the beans. Bring to a boil. Reduce and simmer 20 min. Serve with cornbread (I just use the Jiffy box). It's a great quick winter time meal. I used to hate it when I was a kid, now I love it!

• 11/17/10 Tzatziki Ingredients: 1 16 oz container greek yogurt, 1/2 peeled and grated cucumber, 1 grated garlic clove, 2 Tbspns lemon juice, 10 minced fresh mint leaves, 2 Tbspns olive oil, salt to taste. Directions: Combine all ingredients in blender and blend until smooth. Serve with fresh veggies or on a pita sandwich. 

• 11/12/10 Beer Battered Fish and "Chips" Ingredients: 2 cod fillets, 1 cup dark beer, 2 large baking potatoes, 1/4 cup canola or vegetable oil and extra for drizzling, 3/4 cup flour, S&P. Directions: Combine fish and 1/4 cup beer. Cover and marinate 30 min-1 hour. Preheat oven to 450. Slice potatoes into sticks and place onto a large baking sheet. Drizzle with oil and sprinkle with S&P. Bake 20-25 min.  Meanwhile discard liquid from fish and liberally salt fish. Combine 3/4 cup beer, flour and S&P to taste. Heat oil over medium/high heat. Dip fish in batter and shake off excess. Fry in oil 3 min on each side until browned. Kevin also made a tartar sauce to go with this with mayo, vinegar, diced pickles and dill. It was good, but not something I can eat very often. We had fish and chips in honor of the newest Harry Potter world premiere!

• 11/11/10 Vegetable Grilled Cheese Ingredients: whole grain bread, goat cheese or mozzarella slices, 1 peeled and shredded beet, 1 peeled and shredded carrot, 1 cored and thinly sliced red pear, arugula or beet greens, lemon juice, S&P, mayo, olive oil. Directions: Brush bread with olive oil. Layer cheese, veggies and pear on bread. Drizzle with lemon juice and sprinkle with S&P. Spread mayo on other bread slice and place on top. Over medium heat brown both sides of sandwich until cheese melts. This sandwich is surprisingly filling and so delicious! My new love is the beet, it is a wonderful vegetable!

• 11/10/10 Winter Root Vegetable Soup Ingredients: Any combination of root vegetables such as; 3 peeled parsnips, 3 peeled carrots, 2-3 turnips, 1 sweet potato, 1 small peeled butternut squash, 1 peeled celery root, 2-3 beets, olive oil, S&P, 3 Tbspns butter, 1 garlic clove, 1/2 yellow onion, 2 celery ribs, 1 quart vegetable broth, dashes of ginger, cinnamon and nutmeg according to taste, 1 cup milk or half and half. Directions: You can use whatever you can find in the grocery store. I had about 8 cups total when the veggies were all chopped into small pieces. Chop them into 1" pieces (the ones that take longer to cook you can chop smaller). Spread on a baking sheet, drizzle with olive oil and sprinkle with S&P. Roast at 450 30-45 min. Meanwhile melt butter over medium heat in a large soup pot. Add garlic, onions and celery and let cook until onions are translucent. Add broth and spices and bring to a simmer. Take veggies out of oven. Take 2/3 of the cooked veggies and blend until almost smooth. Dump into soup pot along with the rest of the veggies. Simmer 10-15 min. Add milk or half and half (you can leave this out if you want) and simmer another 10 min. If it's looking too thick you can add up to 1 can of veggie broth and simmer another 5 min. Curl up by the fire and enjoy! :)

• 10/25/10 Roasted Beets with Sauted Greens Ingredients: 4-6 medium sized beets with greens, red onion, olive oil, S&P. Directions: Preheat oven to 350. Cut greens from beets leaving 1" of stem attached. Coat beets in olive oil on baking sheet and sprinkle with S&P. Roast in oven 20-40 minutes depending on size of beets. When you can pierce easily with a fork they are done. You can peel the beets when they are cooled (the skins can sometimes be bitter, but I like to leave them on). Saute onions in olive oil over medium heat. Rinse greens under cold water (they can be very gritty). Add greens last and wilt. Then add quartered beets. Toss and add more seasoning if desired. Serve as a side dish or on a bed of rice for a veggie main dish.
• 10/25/10 My Mama's Potato Soup Ingredients: OK, this is one of those recipes where I don't measure anything. I've been making it or helping my mom make it since I was little. I've changed it a bit from her recipe though. Soooo, these are rough measurements (pretty much me guessing on the amounts). 3-4 baking potatoes, 4-6 celery ribs, 1 yellow onion, 2 garlic cloves, 3ish Tbspns butter, 3ish Tbspns flour, about 1/2 a gallon of milk or lactaid milk for me :), S&P and celery salt. Directions: You can peel the potatoes or leave the peels on; your preference. Roughly chop potatoes and celery and place in a large pot with salted water to boil. Meanwhile saute onions and garlic in butter in a large soup pot. Season to your preference. When potatoes and celery are almost done drain, but leave about 2 cups of water. You can slightly mash the potatoes at this point if you don't want big chunks in the soup. Set aside. When onions are translucent whisk in flour and cook 1-2 minutes. Then slowly whisk in 1 cup milk. Pour in potatoes, celery and leftover water. Pour in remaining milk to reach desired consistency (I like mine thick and chunky, so I only do about a 1/2 gallon). Simmer 15-20 min. You can also add bacon, chives, cheese etc. Make your own version and let me know how you changed it up. 

• 10/18/10 Almond Crusted Tilapia Ingredients: 2 tilapia fillets, 1 egg, 1/2 tspn lemon pepper, 1/8 tsp garlic powder, salt to taste, 1/4 cup ground almonds, 1/4 cup grated parmesan plus 2 more Tbspns, 1 Tbspn flour, 2 Tbspns butter, lemon wedges. Directions: Beat egg with lemon pepper and garlic powder, set aside. Stir together almonds and cheese, set aside. Dust fish with flour and sprinkle with salt. Dunk in egg mixture, then press into almond mixture. Melt butter over medium/high heat. Cook fish 2-3 min per side. Sprinkle with remaining cheese and squeeze lemon wedge. I served this with brown rice and sauteed spinach with lemon zest. I have a lot of tilapia recipes. It is a very versatile mild fish, so it is one that I use often. This is one of the best tilapia recipes I have found. So so good!

• 10/17/10 Penne Rigate with Fall Vegetables Ingredients: 2 cups whole grain penne, 1 yellow squash, 1 zucchini, 1/2 yellow onion, 1 garlic clove, 1/4 cup sundried tomatoes, 1/2 cup roasted red peppers, S&P, olive oil, 1 or 2 cubes frozen basil pesto (optional), zest and juice of 1 lemon, parmesan cheese. Directions: This is one of those things I just threw together, so measuring is optional and things can be switched out or changed to utilize vegetables or pasta you already have on hand. Preheat oven and grill pan to 375. Coat chopped squash in olive oil and sprinkle with S&P.  Grill in oven on grill pan turning once 25-30 min or until grill marks appear and squash is soft. Meanwhile saute onions and garlic in olive oil over medium heat. When onions are transparent add sundried tomatoes, roasted peppers and pesto cubes. Cook 5-10 min while pasta boils in salted water. Add lemon juice, zest and stir in squash. Toss over pasta. Drizzle with more olive oil and sprinkle with grated cheese. 
• 10/14/10 Maple Glazed Salmon with Sweet Potato Fries Ingredients: 1 large or 2 medium sweet potatoes, olive oil, sea salt, 1 lb salmon, 1/4 cup maple syrup, 2 Tbspns soy sauce, 1 minced garlic clove, 1/4 tspn garlic salt & pepper to taste. Directions: Preheat oven to 425. In a glass baking dish whisk together syrup, garlic, soy sauce, garlic salt and pepper. Coat fish in sauce. Cover and refrigerate 15-20 min. Meanwhile chop sweet potatoes into long fries and toss in olive oil and sea salt. Arrange in a single layer on a baking sheet and place in oven. After 15 min turn pan, stir potatoes and place fish in oven also. Bake 15 min longer until potatoes are slightly browned and fish flakes. 

• 10/8/10 Smoked Salmon Salad Ingredients: 1 package smoked salmon (I like applewood, but it's your preference), romaine lettuce, 1 avocado, 1 shallot, 1/4 cup buttermilk (can use substitute), 1/4 mayo, 1 Tbspn dried dill, 1/2 Tbspn lemon juice, S&P, capers. Directions: Chop lettuce or leave whole for "lettuce wraps". Top with sliced avocado. Whisk together buttermilk, mayo, lemon juice, dill, S&P and shallot. Drizzle over lettuce and avocado. Top with thinly sliced salmon and a few capers. Makes 2 individual salads. 

• 10/2/10 Pumpkin Vegetable Chili Ingredients: 1 small chopped white onion, olive oil, 2 cups chopped okra, 1 cup chopped broccoli, 1 peeled and chopped carrot, 1 small chopped zucchini, 1 (8 oz) can mild rotel, 1 (14 oz) can pumpkin, 2 cups vegetable broth, 2 Tbspns tomato paste, 2 Tbspns white vinegar, 2 Tbspns sugar, 1 tspn cinnamon, 1 tspn nutmeg, 1 tspn chili powder, S&P, 1 can kidney beans, 1 can northern white beans 1/4 cup raw shelled toasted pumpkin seeds. Directions: Saute onions in olive oil over medium heat in a large soup pot. Meanwhile steam okra, carrots, broccoli and zucchini until almost done but still firm (I do this in the microwave about 3 min on high). Add vegetables to pot with onions along with rotel, pumpkin, broth, tomato paste, vinegar, sugar, cinnamon, nutmeg, chili powder and S&P. Let this simmer on medium/low heat 30-45 min. Add partially drained but not rinsed beans. Cook another 15-20 min. Serve topped with toasted pumpkin seeds. I know this sounds really weird. I thought it was a strange combo when I first saw it. But I made a few changes to the original recipe from Allrecipes.com, and I think it's wonderful. It's very different, but very very good and fallish.

• 10/1/10 Veggie Pot Pie Ingredients: 1 can cream of mushroom or cream of potato soup, 1 box frozen spinach, 1/4 cup chopped steamed carrots, 1/2 cup each frozen peas, corn and broccoli, 1/2 cup milk, 1/2 tspn dried thyme, S&P, 2 9" pie crusts (you can use the frozen kind), 1 egg (lightly beaten). Directions: Preheat oven to 375. Partly thaw frozen veggies in microwave; place in a covered microwave safe dish and microwave on high for 2-3 min until spinach starts to break up. Squeeze out excess water. Combine soup veggies, thyme, milk and S&P in a large bowl. Spoon into bottom of pie crust, top with 2nd crust and crimp edges. Brush crust with egg. Bake 40-45 min. Cool ten min before cutting. This is the easiest pot pie recipe I've ever tried. If you are in a hurry and want something quick it is awesome, especially if you have frozen crusts ready to go. You can also add cooked chicken. Kevin had his on top of some mashed potatoes and fried chicken. 
• 9/29/10 Seared Mali Tuna with Honey Ginger Sauce Ingredients: 2 mali tuna filets (white fatty tuna), brown rice, 2 Tbspns each lime juice, soy sauce and honey, fresh grated ginger, olive oil, S&P. Directions: Preheat oven to 400. Coat fish in olive oil and sprinkle with S&P. Sear in oven on preheated grill pan 10-15 min. Meanwhile cook rice and whisk all other ingredients together in a bowl. Serve fish over bed of rice and drizzle with sauce. Again this is an original recipe, so I didn't measure much. I served this with sauted spinach and mukimame (shelled edamame). You can also use any other kind of fatty white fish if you can't find mali. 
• 9/28/10 Pesto Pasta with Eggplant and Mushrooms Ingredients: 2 frozen pesto cubes (recipe below), 2 cups whole grain penne pasta, 1 eggplant, 1 handful mushrooms, olive oil, garlic powder, S&P, feta cheese. Directions: I just threw this together last night and didn't really measure anything. You can use any other veggies you like or maybe throw in some grilled chicken. Preheat oven to 400. Cut eggplant into 1/2" slices and quarter. Arrange in a single layer on baking sheet, drizzle with olive oil and sprinkle with S&P and garlic powder (a little goes a long way). Roast 20-25 min. Meanwhile boil pasta and saute mushrooms in olive oil with a little salt. When mushrooms are almost done throw in the frozen pesto and poke with a fork to break up. Cook until warm. Toss mushroom mixture with pasta. Top with eggplant and feta. 
• 9/24/10 Broccoli Cheese Soup Ingredients: 1 head of broccoli, S&P, 2 Tbspns butter, 2 Tbspns olive oil, 1/2 yellow onion, 2 garlic cloves, 2 Tbspns flour, 1 quart veggie broth, 1 cup milk, 2 1/2 cups shredded cheddar, fontina or a combination of your favorite cheeses, sprinkle of nutmeg, 1 Tbspn brown mustard. Directions: Cut broccoli into florets and steam or boil until tender. Meanwhile in a large soup pot saute onion and garlic in butter and olive oil. When onions look transparent whisk in flour. Cook for 1 min then whisk in veggie broth and milk. Bring to a boil then reduce to a simmer for about 20 min until thick. Whisk in cheese until melted, then stir in broccoli. Finish with mustard and nutmeg. I got this recipe from Rachel Ray. It was originally Cauliflower-Cheddar Soup. I tweaked it to make it my own.

• 9/23/10 Fall Time Squash and Apple Soup Ingredients: 1 large or 2 small butternut squash, olive oil, 1/4 of a chopped yellow onion, 2 celery ribs, S&P, 1 peeled, cored and sliced apple, 1/2 cup apple juice or cider, 1 1/2 cups water, 1/2 tspn each ginger, cinnamon and nutmeg, toasted walnuts for garnish. Directions: Bake the squash whole at 425 for 40-60 min depending on the size. Meanwhile saute onions and celery with S&P in olive oil over medium heat until soft. Add apple, juice or cider, water and spices. Bring to a boil, then turn heat down to a simmer. Simmer about 10-15 min. When squash is done let cool until you can handle them with an oven mitt. Cut in half, discard seeds and scoop out flesh into a blender. Add contents of the pot to blender as well (I always leave just a little bit of the solids in the pot, but you can puree all of it if you like a smooth texture.) Puree until desired texture is reached. Return to pot and simmer about 20 min. Garnish with toasted walnuts.

• 9/20/10 Basil Pesto Baked Salmon Ingredients: 2 salmon fillets, olive oil, 3 Tbspns basil pesto, 1 medium size tomato, S&P, parmesan cheese. Directions: Make 2 foil pockets for the salmon and preheat oven to 450. Coat salmon in olive oil and spread pesto on top. Top with sliced tomatoes and S&P. Close foil pockets and bake 15 min. Let sit about 5 min before opening. Sprinkle with parmesan. I served this with brown rice and steamed broccoli. Very good and easy if you make the basil pesto ahead of time (see recipe below 8/3/10).

• 9/18/10 Maple Pecan Acorn Squash with Goat Cheese Ingredients: 2 acorn squash cut in half, S&P, 2 Tbspns melted butter, 2/3 cup chopped pecans, 2 Tbspns maple syrup plus more for drizzle, 1/2 tspn dried thyme, 4 oz goat cheese. Directions: Preheat oven to 375. Brush squash with butter and sprinkle with S&P. Turn cut side down on cookiee sheet and bake for 30 min. Stir together pecans, syrup and thyme. Scoop out seeds and fill hollows of squash with mixture. Slice goat cheese into 4 equal rounds and place one in each squash half. Bake 10 more min. Let cool about 5 min, then scrape squash sides and squish everything together. Drizzle with more syrup and sprinkle a few whole pecans on top. Serve in shell. If you get the real colorful acorn squash varieties they are not only pretty but they stay very hard even after they are cooked which makes for a good little bowl. The plain green ones get mushy, but still taste good. You just can't use the shell for a bowl. You can serve as a side dish with a fall feast or just by itself. It is surprisingly very filling.

• 9/17/10 Shrimp& Bay Scallop Linguini with Zucchini Ingredients: 1/4 lb peeled and deveined shrimp, 1/4 lb bay scallops (the smaller ones), whole wheat linguini, chili powder, S&P, butter, olive oil, 2 garlic cloves minced, 2 large shallots minced, 1 medium size zucchini sliced into thin strips, 1/4 cup fresh chopped parsley, juice and zest of 1 lemon. Directions: Preheat oven to 400. Dust shrimp and scallops with chili powder, S&P. Coat grill pan with olive oil and cook shrimp in oven for 2 min. Turn over and add scallops. Cook for another 2-3 min until scallops are opaque. Meanwhile boil linguini. Saute garlic, shallots and zucchini in butter and olive oil with S&P for about 5 min. Remove from heat and add lemon juice, zest and parsley. Toss zucchini mixture over linguini and top with shrimp and scallops. You can also add grated parmesan over the top as well.

• 9/17/10 Greek Dip and Spread Ingredients: 1 can drained chickpeas, 1 can drained artichoke hearts,  1/2 cup mayo, 2 Tbspns grated parmesan, 2 Tbspns lemon juice, 1 clove garlic, 1/2 tspn chili powder, 1/8 tspn onion powder, S&P. Directions: Pour all ingredients into a blender and pulse until smooth. S&P to taste. Serve with pita chips and crunchy veggies or spread on sandwiches. 

• 9/4/10 Green Minestrone Ingredients: olive oil, S&P, 1 medium yellow onion, 1 celery ribs, 2 large garlic cloves, 1 medium zucchini, 1 bay leaf, 1 can cannellini beans (undrained), 1 can chickpeas (drained), 2 boxes vegetable broth, 1 cup small whole grain pasta (such as shells, ditalini, or mini penne), 1/2 cup green beans, 1 bag spinach leaves, 1/2 cup grated parmesan cheese, 1/4 cup chopped fresh basil. Directions: Saute onions, celery, garlic and zucchini in olive oil about 5 min. Add bay leaf, S&P, beans and broth. Cover and bring to a boil. Add pasta and green beans. Cook 8 min. Top with cheese and basil. You can also add chopped pancetta or bacon. Just saute in with veggies in first step.

• 9/2/10 Kev's Creole Shrimp and Grits Ingredients: 1 lb. unpeeled shrimp, 1/8 cup vegetable oil, 1/4 cup flour, 1/2 medium chopped yellow onion, 2 chopped celery ribs, 1/2 chopped green bell pepper, 1 minced garlic clove, 3 oz. tomato paste, 1 bay leaf, 3/4 tspn Creole seasoning, 1/2 tspn lemon juice, 1/4 tspn Worchestershire sauce, 1 1/4 cup milk, 1/2 tspn salt, 3/4 cup quick cooking grits. Directions: Peel and devein shrimp, set aside. Put the shells in a large soup pot with 4 cups water. Bring water to a boil, reduce to low and simmer 20 min. Drain and reserve broth. Heat oil over medium heat. Stir in flour stirring 8-10 min until a caramel color. Add onions, celery, bell pepper and garlic. Cook 5-7 min. Stir in 2 cups shrimp broth, tomato paste, Creole, lemon juice, Worchestershire and bay leaf. Reduce to low and simmer 30-45 min. Add 1/8-1/4 shrimp broth to reach desired consistency. In a smaller saucepan bring milk, 3/4 cup water and salt to a boil. Stir in grits, reduce heat and simmer 10 min. Serve shrimp mixture over grits. I was impressed that Kevin pulled this one off. It's not an easy recipe. You will need a prep chef to peel all the shrimp and chop veggies. But it is so worth the trouble!

• 9/2/10 Herbed Goat Cheese Bites Ingredients: 3 Tbspns chopped fresh herbs (such as thyme, parsley, mint, lavender, etc.), 8 oz. goat cheese, 1/4 inch thick sliced whole grain baguette, olive oil, 1/2 cup sundried  tomatoes, 1/2 cup kalamata olives, 1/2 cup basil leaves. Directions: Preheat oven to 350. Mix herbs into softened goat cheese. (TIP: some specialty stores carry goat cheese that already has herbs in it. My favorite is Purple Haze Chevre from Forward Foods in OKC) Drizzle bread with olive oil and bake on a cookie sheet 7-9 min. Spread with goat cheese and top with remaining ingredients.

• 9/1/10 Warm Pear and Cheese Sandwiches Ingredients: gouda or gruyere cheese slices, whole grain bread, arugula, ripe pear (or granny smith apple), 1 thinly sliced shallot, 1 Tbspn balsamic vinegar, 1 1/2 tspns dijon mustard, S&P, 2 Tbspns olive oil, 1 Tbspn toasted pumkin or sunflower seeds. Directions: Place cheese slices on 1/2 of the bread slices. Toast naked bread and cheese bread until cheese melts. Whisk together vinegar, mustard, S&P and oil. Toss with arugula and place on toasted naked bread slice. Top with pear or apple slices, toasted seeds and cheesy bread slice. mmm mm!
• 8/31/10 Pecan Crusted Tilapia Ingredients: 1/4 cup pecans, lemon juice, 2 tilapia fillets, S&P, 1/4 tspn garlic powder, 1 1/2 Tbspns butter, and Rum Butter Sauce Ingredients: 3 Tbspns butter, 1 shallot, 1 garlic clove, 2 Tbspns each rum, lemon juice, orange juice, 1 tspn honey. Directions: Finely chop pecans in blender. drizzle fish with lemon juice and sprinkle with S&P and garlic powder. Roll in pecans. Melt butter in skillet over medium/high heat. Cook fish 3-4 min on each side. For sauce saute garlic and shallots in half the butter. Cook 2/4 min and reduce to low. Whisk in rum, juices and honey. Cook 1 min and stir in rest of butter. Pour over fish and serve with Balsamic Green Beans Ingredients: 1 lb green beans, 2 Tbspns balsamic vinegar, 1 Tbspn brown sugar, 1 tspn dijon mustard, 2 shallots, 2 Tbspns olive oil, S&P. Directions: Cook green beans in boiling salted water for 5 min. Stir together vinegar, brown sugar, and mustard until smooth. Cook shallot over medium heat and stir in vinegar mixture and green beans. This was the dinner made for me by my sweet husband the other night. I love when he cooks me dinner! 
• 8/24/10 Veggie Noodle Soup Ingredients: 1 box veggie broth, 1 1 1/2 cups chopped veggies (cabbage, carrots, celery, onions, etc.), 2 garlic cloves, S&P, 1 Tbspn dried herbs )such as basil, oregano, parsley), 2 small handfuls egg noodles. Directions: Saute onions and garlic in olive oil. Meanwhile boil other veggies in salted water. Let veggies cook for about 5 minutes and add egg noodles. When noodles are fully cooked and veggies cooked through but still firm drain off most of the water leaving a little in the bottom of the pot. Add cooked onions and garlic as well as veggie broth, S&P and herbs. Simmer until broth is warmed. This soup is great when you're sick or when it's a rainy day. You can also add chopped chicken or turkey breast. 

• 8/22/10 Green Lasagna Ingredients: 1/2 cup each chopped parsley, basil and spinach, 2 cups cottage cheese, 1/2 cup nonfat yogurt, 1 1/2 cups grated parmesan, nutmeg, S&P, 6 cups steamed, drained and chopped green vegetables (broccoli, artichoke hearts, green beans asparagus, green peppers, etc.), another 1/2 cup chopped parsley, 10 lasagna noodles cooked and drained. Directions: Combine parsley, basil, spinach, cottage cheese, yogurt, 1 cup parmesan, nutmeg and S&P in a blend or food processor. Pulse until smooth and set aside. Combine vegetables and more parsley, set aside. Pat lasagna noodles dry and set oven to 350. Coat baking dish with a thin layer of sauce. Layer noodles, vegetables, sauce, noodles, vegetables, more sauce, and sprinkle with remaining 1/2 cup parmesan cheese. Bake covered with foil at 350 for 30 minutes. Take the foil off and bake another 5 minutes. Let cool for 10 minutes before cutting. 
• 8/18/10 Coconut Mango Rice Ingredients: 2 cups steamed jasmin rice, 1/2 can coconut milk, 1/4 cup sugar, 1 tspn salt, 2 ripe mangos. Directions: Combine coconut milk with sugar and salt over low heat. Simmer until sugar is dissolved. Combine rice and coconut mixture. Let stand for 30 min-1 hour. Cut ripe mangos into cubes or slices and arrange on top. mmmmmm mm!

• 8/18/10 Grilled Thai Tuna Salad Ingredients: 2 tuna steaks, S&P, olive oil, 2 cups thinly sliced cabbage, 1/2 cup thinly sliced cucumber, 1/2 cup thinly sliced carrots, 1/4 cup thinly sliced red onion, 1 chopped orange, 1 Tbspn sugar, fresh chopped cilantro, juice of 1 lime, 2 Tbspns rice vinegar, 1/2 tspn sesame oil, 1/4 tspn chile paste (such as Sriracha). Directions: Heat grill pan to medium high and spray with cooking spray. Coat tuna in olive oil and sprinkle with S&P. Sear on both sides for only a minute or two. Let cool. Meanwhile combine cabbage, carrots, cucumber, onion, orange and cilantro in a bowl. In a smaller bowl whisk together lime juice, sugar, rice vinegar, sesame oil and chile paste. Drizzle over salad reserving 1 Tbspn. Cut tuna across the grain into 1/4-1/2 inch slices. Arrange on top of salad and drizzle with remaining dressing. (I also like to add steamed edamame out of the shell and cooled.)

• 8/7/10 Fish Tacos with Black bean Pineapple Salsa Ingredients: 1 can drained black beans, 1 can drained pineapple chunks, 1 diced serano or jalapeno pepper, 1/2 diced red onion, 2 tilapia or halibut fillets, 1 Tbspn blackened seasoning, 1 cup shredded cabbage, 1/2 cup shredded carrots, 1/3 cup mayo, corn tortillas or chips, fresh cilantro, S&P, LOTS of lime juice. Directions: Coat fish with olive oil and rub with blackened seasoning. Preheat oven to 400. Meanwhile combine beans, pineapple, pepper and onion in a bowl and squeeze in desired amount of lime juice. Refrigerate until ready to use. Then whisk together mayo with juice of 1 lime in the bottom of a mixing bowl. Add cabbage and carrots on top and mix. Cook fish on grill pan in 400 degree oven for 8-10 min. Arrange corn chips or tortillas on plate with cabbage slaw and pineapple salsa. Place fish on top and drizzle with more lime juice, S&P and fresh cilantro. BEST summer recipe ever! 

• 8/7/10 Seth's Vodka Tomato Pasta Ingredients: spaghetti or linguini noodles, 1 onion, 2 garlic cloves, 1/3 cup vodka, 4 peeled and deseeded fresh tomatoes, 2 Tbspns tomato paste, 2 Tbspns brown sugar, 1/2 cup sour cream, S&P, olive oil, fresh basil, grated parmesan cheese. Directions: Boil pasta. In the meantime saute onions and garlic in olive oil. Add vodka and let alcohol cook off. (I like setting it on fire and watching it turn blue, but be careful.) Add tomato paste and simmer until thick. Add S&P, sugar, sour cream and basil. Pour over pasta and top with grated parmesan. This recipe came from a friend at work who I swap recipes with often. He is great at making up quick recipes, but I did make a few changes to it. You can as well.   

• 8/5/10 Mexican Fish and Potato Stew Ingredients: 1 can rotel, 3/4 cup frozen corn kernels, 1/2 tspn ground cumin and/or taco seasoning, 1/4 cup fresh chopped cilantro, 1 lb sliced small potatoes, 2 large thinly sliced shallots, 3-4 white fish fillets (cod works best), olive oil, S&P. Directions: There are two ways to make this dish. Both are pretty quick and easy. But one is quickER: Microwave potatoes and shallots in a covered dish for about 6 min. Mix together corn, seasoning, rotel and cilantro and pour over potatoes. Place fish around the edge of the dish. Cover and microwave another 5 min. I like this way because it's super fast, but it's hard to get the fish not to blow up in the microwave. The way I do it just takes a little longer: Boil potatoes. Meanwhile preheat oven to 400 and saute shallots for about 2 min. Season fish and coat with olive oil. Place on grill pan and bake 10-12 min. Throw in rotel and corn with the shallots and let simmer until fish and potatoes are done. In a bowl layer potatoes, rotel mixture, fish and fresh cilantro. This way really only takes about 20-30 min, and there's not much prep work. 

• 8/3/10 Basil Pesto Ingredients: 1 cup pinenuts or walnuts, 8 cups fresh basil, 2 garlic cloves, S&P, about 2/3 cup olive oil. Directions: Toast nuts and let cool. Blanch basil in salted water and pat dry. Combine nuts, basil, garlic and S&P in blender or food processor until nuts are finely chopped. Pour in oil. This recipe can easily be frozen in ice cube trays for individual servings. It's a great way to harvest basil if you have your own herb garden. 

• 7/31/10 Baked Eggplant with Tomatoes and Cheese I love eggplant, but I've always heard that it's so hard to cook. It's a lie. It's not hard at all. I'm lucky to have local eggplant at our farmer's market as well as tomatoes. Ingredients: 2 medium eggplants cut into 1/2 inch slices, olive oil, S&P, 1 cup milk, 3 Tbspns flour, 1 large peeled and diced tomato AND 3 large sliced tomatoes, 3 garlic cloves minced, 1 Tbspn tomato paste, 2 Tbspns chopped fresh basil, 1 lb fresh sliced mozzarella, 1/3 cup grated parmesan. Directions: Brush both sides of eggplant slices with olive oil and sprinkle with S&P. Arrange in a singe layer on a baking sheet. Bake at 450 for 15 minutes. Turn over slices and rotate pan. Bake another 15 minutes. While eggplant is cooking saute garlic in olive oil. Add peeled and diced tomato and tomato paste. Whisk together milk and flour and add to pan. Bring to a simmer and cook 1-2 minutes. Then stir in basil. Pour half of this mixture into the bottom of a 9x12 baking dish. Layer eggplant and sliced tomato on top. Pour the rest of the sauce on top of that. Then top with cheese. Bake 15 minutes at 450 until golden brown.

• 7/30/10 Sweet Glazed Salmon Ingredients: 1/4 cup orange juice, 2 Tbspns olive oil, 2 tspns dried thyme (or fresh if you have it), 2 salmon fillets, 1 Tbspn brown sugar, 1 Tbspn paprika, 1 tspn cinnamon, 1 tspn orange zest, 1/2 tspn salt. Directions: Combine orange juice, olive oil, half the thyme and salmon in a large plastic bag. Refrigerate 30 min-1 hour. On a plate combine sugar, paprika, cinnamon, orange zest, remaining thyme and salt. Rub top of salmon with mixture. Roast 10-15 min at 400 or grill skin side down. Serve with spinach and rice.

• 7/26/10 Spinach Alfredo Pizza Ingredients: store bought thin pizza crust, 3/4 cup milk, 2 Tbspns flour, S&P, 1 cup grated parmesan, 1 package frozen spinach, mozzarella, any other veggies or toppings you like. Directions: Whisk together milk and flour over medium heat. Add S&P. When the sauce starts to thicken add parmesan and stir until melted. Stir in thawed and drained spinach and spread on pizza crust. Arrange mozzarella slices and other toppings. Bake according to directions on package. I am proud to say that this is an original recipe from yours truly. I love it with mushrooms and a little crumbled feta on top. So good and so easy! Maybe someday I'll get around to trying a homemade crust.

• 7/25/10 Pineapple Watermelon Mint Salad Ingredients: 1/2 a watermelon, 1 whole pineapple or 1 large can pineapple chunks, 1 bunch mint, juice of 1 lime plus zest. Directions: Cube watermelon and pineapple and mix together in a large bowl. Roughly chop mint and mix in. Top with lime zest and juice. I got this recipe from Kevin's aunt. I added the lime. It's so refreshing on a hot summer day.

• 7/24/10 Spicy Avocado Spread Ingredients: 1 avocado, 1 Tbspn brown mustard, 1 Tbspn horseradish, 1 Tbspn lime juice, 1 jalapeno. Directions: Whisk together mustard, lime juice and horseradish. Mash avocado and stir in mustard mixture. Fold in chopped jalapeno. We're having this on our salmon burgers. Its also so good on portobello burgers with melty mozzarella and a big juicy slice of homegrown tomato. 

• 7/24/10 Spicy Avocado Spread Ingredients: 1 avocado, 1 Tbspn brown mustard, 1 Tbspn horseradish, 1 Tbspn lime juice, 1 jalapeno. Directions: Whisk together mustard, lime juice and horseradish. Mash avocado and stir in mustard mixture. Fold in chopped jalapeno. We're having this on our salmon burgers. Its also so good on portobello burgers with melty mozzarella and a big juicy slice of homegrown tomato. 

• 7/23/10 Shrimp Linguini with Roasted Asparagus Ingredients: 1/2 box whole grain linguini, 10 large peeled no tail shrimp, 1 bunch asparagus, 2 Tbspns butter, 2 Tbspns olive oil, 2 minced garlic cloves, half diced yellow onion, S&P, chile powder, 1/3 cup chopped fresh parsley, 1/4 cup lemon juice plus zest, 2 Tbspns capers. Directions: Preheat oven to 400. Chop tough ends of asparagus spears off. Spread onto baking sheet, drizzle with olive oil, sprinkle with S&P (they're really good with coarse sea salt!). Bake 10-12 min. Meanwhile boil linguini in salted water and saute onions and garlic in olive oil and butter. When onions look almost done add shrimp, S&P and chile powder. When shrimp are cooked all the way through take off heat, add lemon juice, zest, capers, and chopped asparagus. Pour over linguini and top with parsley. I got this original recipe, Shrimp Scampi Linguini off my friend Emily's blog. I made a few adjustments and added some things. I use frozen cocktail shrimp. Just thaw under cold water and pull the tails off. Make sure to dry them before adding to pan. If you don't like asparagus, canned artichoke hearts are really good too. Make them the same way but only cook for 5 min. 

• 7/16/10 Kevin's Blackened Tilapia with Corn Salsa Ingredients: 2 tilapia fillets, blackened seasoning, 2 ears of corn, 1 red onion, 1 tomato, green chiles, olive oil, S&P, fresh cilantro. Directions: Preheat oven and grill pan to 400. Clean corn, wrap in foil and place on medium/high burner 3 min on each side. When cool cut corn off cob. Combine corn, diced onion, tomato, chiles, and S&P in a bowl. Drizzle with olive oil and toss with chopped cilantro. Coat tilapia with olive oil and blackened seasoning. Bake for 8-10 min on grill pan. Serve on a bed of rice with salsa on top. This also makes great fish tacos with some coleslaw on top of corn tortillas.

• 7/12/10 Spaghetti with Quick Tomato Sauce Ingredients: olive oil, 2 finely chopped garlic cloves, 2 Tbspns chopped fresh basil, 1 Tbspn chopped fresh thyme and/or oregano, 1 large can whole tomatoes with juice, 1 Tbspn tomato paste, 2 Tbspns brown sugar, pinch of chili flakes, 1 small bunch coarsely chopped arugula, grated parmesan, 1/2 lb whole wheat spaghetti. Directions:  Boil spaghetti. Saute garlic in olive oil with thyme and oregano over medium heat. Turn heat to medium/high and add tomato paste and juice. Let simmer while chopping tomatoes. When the juice has thickened add tomatoes, sugar and chili. Then stir in basil and arugula and pour over cooked spaghetti. Serve with grated parmesan. I usually don't measure everything. I make this dish a lot, so I have learned what works best for me and just throw in more or less. These are rough measurements, but cook to your own taste. 
• 7/9/10 Mac & Cheese with White Beans This is another one of those deceptively delicious recipes. The beans are hidden in the sauce and you can't taste them. It's great for some added protein. Ingredients: 1 1/2 cups elbow macaroni, 1 cup nonfat milk, 1/2 cup canned white beans, 1 1/2 cup shredded cheddar, 1/2 tspn salt, 1/8 tsp garlic powder, 1/8 tsp paprika. Directions: Boil macaroni. Combine milk and beans in blender and puree until smooth. Cook over medium heat stirring for 1-2 min. Add cheese, stir until melted. Add other ingredients and pour over cooked macaroni

• 7/7/10 Summer Salad Ingredients: 4-5 cups arugula or other greens, 1/2 cup berries and/or sliced pears, 1/4 cup sunflower seeds and/or sliced nuts, crumbled feta or blue cheese, juice of 1 lemon, equal parts olive oil, dijon mustard & honey. Directions: Whisk together juice, oil, mustard, and honey in the bottom of a salad bowl. Toss in greens, fruit and nuts or seeds. Top with cheese. I looooooove this salad so much! It's super easy and versatile. I made this one with blackberries, sunflower seeds, arugula & fresh blue cheese.

• 7/5/10 Parmesan Crusted Tilapia Ingredients: 2 tilapia fillets, olive oil, 1 tsp garlic powder, 1 Tbspn Italian seasoning, 1/4 cup grated parmesan, 1/4 cup bread crumbs. Directions: Rinse fish, pat dry and coat in lemon juice. Combine crumbs, parm, seasoning & garlic powder on a plate. Coat both sides of fish with mixture. Place in oiled baking dish and drizzle more lemon juice and oil over top. Bake for 15-20 min at 425. I serve this with garlic mashed potatoes and steamed broccoli. Delicious!

                 ............SWEETS.............

• 12/12/10 Vanilla Pudding Ingredients: 2 cups whole milk, 1/2 cup sugar, 3 Tbspns cornstarch, 1/4 tspn salt, 1 tspn vanilla, 1 Tbspn butter. Directions: Heat milk over medium heat until small bubbles form around the edges. Combine sugar, cornstarch and salt in a small bowl. Stir into hot milk a little at a time. Stir until thick. Make sure not to boil. Remove from heat and stir in vanilla and butter. The recipe said to chill before serving, but I thought it was delicious warm. Just let it set for about 5 min. 

• 12/11/10 Pumpkin Chocolate Chip Walnut Waffles Ingredients: waffle mix plus ingredients listed on box, 1/4 cup pureed pumpkin, sprinkle of cinnamon and nutmeg, handful of chopped walnuts and chocolate chips. Directions: Prepare waffle mix for a small batch as directed on box, stir in pumpkin, cinnamon and nutmeg. Pour 1/4 cup mix onto waffle iron sprinkle in chocolate chips and nuts to your liking. Then top with another 1/4 cup mix and close. Serve with maple syrup and grated nutmeg. 

• 12/11/10 Sweet Balsamic Green Beans Ingredients: 1 lb green beans, 2 Tbspns balsamic vinegar, 1 Tbspn brown sugar, 1 tspn dijon mustard, S&P. Directions: Blanch green beans in boiling salted water for about 5 min. Stir together all other ingredients in a small bowl. Toss with cooked green beans. 

• 12/6/10 Pumpkin Cookies Ingredients: 2 sticks salted butter, 1 cup each sugar & pureed pumpkin, 1 tspn vanilla extract, 1 egg, 2 cups all purpose flour, 1 tspn each baking powder & cinnamon, 1/2 tspn each baking soda & nutmeg, 1 cup each chopped walnuts & raisins; and for the icing: 2 cups sifted confectioners sugar, 1/4 cup unsalted butter, 1 tspn vanilla extract, 3 Tbspns orange juice or dark rum. Directions: Preheat oven to 350. Cream butter, sugar & vanilla until fluffy. Add pumpkin & egg. Beat until smooth. In another bowl combine flour, baking powder & soda, cinnamon & nutmeg. Slowly beat dry mixture into wet. Stir in nuts & raisins. Drop in spoonfuls on greased cookie sheet & bake 15 min. Meanwhile beat icing ingredients until smooth. Let cookies cool completely on wire rack before icing.

• 12/3/10 Oatmeal Raisin Cookie Mix Ingredients: 3/4 cup brown sugar, 1/2 cup sugar, 3/4 cup raisins and/or chocolate chips, 2 cups oats, 1 cup flour, 1 1/4 tspn cinnamon, 1/2 tspn nutmeg, 1 tspn baking soda, 1/4 tspn salt (and 3/4 cup softened butter, 2 slightly beaten eggs, 1 tspn vanilla extract). Directions: Layer in a jar in order brown sugar, sugar, raisins or chips, oats. In a large bowl sift together flour, cinnamon, nutmeg, baking soda and salt. Layer on top of oats layer in jar. Seal tightly. Add instructions for baking later: [Preheat oven to 350. Empty mix into a large bowl and stir. Add 3/4 cup softened butter, 2 slightly beaten eggs, and 1 tspn vanilla. Shape into balls and place on greased cookie sheet. Bake 10-12 min.] This recipe makes about 3 dozen cookies. So I have been cutting it in half for gifts. It's another one from Gifts for Giving. I love that book!

• 12/3/10 Hot Chocolate Mix Ingredients: 3 cups powdered milk, 1/2 cup sugar, 1/4 cup brown sugar, 1/4 cup powdered sugar, 3/4 cup cocoa powder. Directions: Combine all ingredients in a large tupperware container and shake until combined. Combine 1 cup boiling water with 1/4 cup mix and sit by the fire :) You can also add 1/2 cup crushed peppermints, 1/3 cup instant coffee or micro-ground coffee, 2 tspns cinnamon, and/or 1 1/2 cups mini marshmallows. This is my original recipe; my own version of Kevin's mom's hot chocolate mix. There are so many different thing you can do with this recipe. I've collected antique jars over the past few months. So for Christmas this year I am giving jars of this cocoa mix with cute mugs!

• 11/27/10 Pecan Chocolate Chip Pie Ingredients: 1 1/2 cup pecan halves, 9" bottom pie crust, 1/2 cup semi sweet chocolate chips, 1 Tbspn flour, 3 eggs, 1 cup brown sugar, 1 cup light corn syrup, 1/2 tspn vanilla, 1/4 cup melted butter. Directions: Preheat oven to 375. Spread pecans in crust and sprinkle chips on top. Stir together all other ingredients and pour over chips and nuts. Bake 60-70 min. Let cool 1 hour before cutting. This is a recipe from Emeril. I made it for Thanksgiving this year. Soooo yummy!

• 11/27/10 Madam Rosmerta's Butterbeer (yes, from Harry Potter) Ingredients: 1 cup club soda, 1/4 cup butterscotch ice cream topping, 1/2 Tbspn butter, 1 shot butterscotch schnapps. Directions: Microwave butterscotch topping and butter on high until bubbly. Slowly pour in club soda and add shot on top.

• 11/17/10 Apricot Oat Muffins Ingredients: 3/4 cup flour, 3/4 cup whole wheat flour, 1 cup oats, 2 tspns baking powder, 1/2 tspn salt, 1 cup brown sugar, 2/3 cup milk, 3 Tbspns vegetable oil, 1 tspn vanilla, 2/3 cups dried chopped apricots. Directions: Preheat oven to 375. Combine flours, oats, baking powder and salt. In a separate bowl combine all other ingredients except apricots. Stir wet mixture into dry and stir in apricots. Pour into greased muffin tin. Bake 20-25 min. 

• 11/4/10 Dark Chocolate Cherrie Cake Ingredients: 1 boxed cake mix (I used pilsbury dark chocolate), 3 eggs, 1 can cherry pie filling. Directions: Preheat oven to 350. Beat together eggs and pie filling. Add cake mix and beat until well combined. Pour into two greased 9" pans or one 8"x3" pan. Bake the 9" for 35-40 min or the 8" for 45-50 min. You can use more pie filling between the layers or cherry jam. I used chocolate buttercream icing as well which I will post the recipe for later. I'm usually not one for boxed cake mixes, but I needed something quick for my cake class. This is good for coming out of a box and a can. 

• 10/27/10 Dark Chocolate Brownie Cupcakes Ingredients: 1/4 cup softened butter, 1/3 cup milk, 1 cup flour, 1 cup brown sugar, 1/3 cup cocoa powder, 3/4 tspn baking soda, 1/4 tspn salt, 2 whipped egg whites. Directions: Beat butter and milk until smooth. Sift in all other ingredients except egg whites and beat well. I found it impossible to fold the egg whites into this thick batter like it said in the original recipe, so I just beat them in too. I also beat on high for about 3 min to get it a little fluffier. Fill greased muffin cups (no papers) half full. Bake for 20 min. I used German Chocolate filling to ice these (see below: Kev's bday). I was able to use the leftover egg yolks this way, and it was really yummy.

• 10/27/10 Fright Krispy Treat Ghosts Ingredients: 3 Tbspns butter, 1 (10 oz) package marshmallows, 6 cups rice krispies cereal, flaked coconut, chocolate chips. Directions: Microwave butter and marshmallows for 30 seconds to 1 min. Make sure to watch them! Stir until smooth. Stir in rice krispies. Spray hands with cooking spray and shape into little ghosts. Decorate bottom with coconut and push in chocolate chips for eyes and mouth. So cute and spooky!

• 10/22/10 Pumpkin Pie Muffins Ingredients: 1 cup flour, 3/4 cup whole wheat pastry flour, 3/4 cup sugar, 1/2 cup brown sugar, 1 1/4 tspn baking soda, 1 1/4 tspn cinnamon, 1/2 tspn nutmeg, 1/8 tspn ginger, pinch of salt 1/2 cup raisins, 2 large eggs, 1 cup pumpkin puree, 1/3 cup vegetable oil, 1/3 cup water, 2 Tbspns shelled pumpkin seeds. Directions: Preheat oven to 350. Sift together flours, sugars, baking soda, cinnamon, nutmeg, ginger and salt. Stir in raisins. In another bowl beat together eggs, pumpkin, oil and water. Add to flour mixture and blend well. Pour into lined muffin tin and top with pumpkin seeds. Bake 20-25 min. MMMMMMM!

• 10/17/10 Pumpkin Pancakes Ingredients: 1 cup flour, 1/2 cup whole grain flour, 3 1/2 tspns baking powder, 1 tspn salt, 1 tspn sugar, 2 tspns brown sugar, 1/2 tspn cinnamon, 1 egg, 3 Tbspns melted butter, 1/3 cup pumpkin puree, 1/4 cup chopped walnuts, 1 1/4 to 1 1/2 cups milk, maple syrup, fresh grated nutmeg. Directions: Stir together first 7 dry ingredients (through cinnamon). Make a well in the center and add melted butter, slightly beaten egg and 1 cup of the milk. Stir in pumpkin and nuts. Add 1/4 cup to 1/2 cup of milk until desired consistency is reached. Drop 1/3 cups of batter on greased griddle and cook over medium/high heat 1-2 mins on each side. Drizzle with warm maple syrup and grate some nutmeg over the top.

• 10/14/10 Chocolate Cake Ingredients: 2 1/4 cups brown sugar, 3/4 cup butter, 3 eggs, 1 1/2 tspns vanilla, 2 cups flour, 1/2 cup cocoa, 2 1/4 tspns baking soda, 1/4 tspn salt, 1 cup sour cream, 1 cup boiling water. Directions: Cream butter, sugar and vanilla. Add eggs and beat until fluffy. Combine flour, cocoa, soda and salt in another bowl. Add the sour cream and dry mixture to the first bowl alternately until well blended. Add water until just combined. Pour into two greased round 9" baking pans. Bake at 350 for 35-45 minutes. Cool 10 minutes, then flip and cool completely on wire racks. I also used cherry preserves as a filling between the layers and used chocolate buttercream icing. This cake is moist and so chocolatey delicious!

 

• 10/1/10 Zucchini Walnut Bread Ingredients: 2 cups all purpose flour 1 cup whole wheat flour, 1 tspn each salt, baking powder and baking soda, 3 tspns cinnamon, 3 eggs, 1 cup vegetable oil, 1 3/4 cup sugar, 1/2 cup brown sugar, 3 tspns vanilla, 2 cups grated zucchini (not drained), 1 cup + 1/4 cup chopped walnuts. Directions: Grease 2 loaf pans or 4 mini loaf pans and preheat oven to 325. Beat eggs, oil, vanilla and sugar in a large bowl. Sift in flours, slat, cinnamon, baking powder and soda. Beat well. Stir in zucchini and 1 cup nuts. Pour into pans and top with remaining nuts. Bake 45-60 min. Cool 20 min on wire rack. Then flip and slide loafs out of pans. Cool another 10 min. These make great holiday gifts and they are so yummy. I added the brown sugar and whole wheat flour...it gives the top a crunchiness.

• 9/24/10 Blueberry Almond Pancakes Ingredients: 3/4 cup flour, 3/4 cup whole wheat flour, 3 1/2 tspns baking powder, 1 Tbspn sugar, 3/4 cup milk, 1/2 cup almond milk, 1 egg, 3 1/2 Tbspns melted butter, 1/2 tspn almond extract, 1 handful fresh or frozen blueberries. Directions: Stir together flours, baking powder, salt and sugar. Make a well in the middle and pour in all other ingredients (if you don't have almond milk you can use soy or just all regular milk). Mix until smooth. Stir in blueberries to your preference. You can also garnish with more fresh blueberries and some slivered almonds. 1/4 cup= 1 pancake. I am proud to say that this is an all original recipe and if I do say so myself it is pretty delicious.

    

• 9/22/10 Carrot and Apple Muffins I have changed the name of these muffins from Bran Flax Muffins which I got off the back of the flaxseed meal bag. I tweaked it slightly. It didn't sound very appetizing, one of those things you have to try before I tell you what's in it. The new name is much more fitting because they are so delicious! Ingredients: 1 cup all purpose flour, 1/2 cup whole wheat flour, 3/4 cup flaxseed meal, 3/4 cup oatbran, 1 cup brown sugar, 2 tspns baking soda, 1 tspn baking powder, 1/2 tspn salt, 2 tspns cinnamon, 1 1/2 cups shredded carrots, 2 peeled and shredded apples, 1/2 cup raisins, 1 cup chopped nuts, 3/4 cup milk, 2 eggs, 1 tspn vanilla. Directions: Preheat oven to 350. Mix together first 9 ingredients through cinnamon. Stir in carrots, apples and nuts (I used pecans). In another bowl whisk together eggs, milk and vanilla. Pour this mixture into the dry mixture and stir until just mixed. Bake at 350 for 15-20 min. 

• 9/17/10 Whole Wheat Cake Brownies Ingredients: 3/4 stick melted butter, 8 oz semi sweet baking chocolate chopped, 1 1/4 cups applesauce, 1 egg, 1 cup brown sugar, 1 cup whole wheat flour, 1/3 cup unsweetened cocoa powder, 1 1/4 tspns baking powder, 1 tspn salt, 1/4 tspn baking soda. Directions: Preheat oven to 350. Place butter and 6 oz of the chocolate in microwave and stir until melted. Combine this mixture with egg, sugar, and applesauce. Stir in flour, cocoa, baking powder and soda, and salt. Pour into greased square baking pan. Sprinkle with remaining 2 oz chopped chocolate. Bake 35-40 min. These brownies are not as dense as brownies made with all purpose flour. They're more like chocolate cake. So they go well with a scoop of ice cream or gelato with some berries on top.  

• 9/17/10 Breakfast "Muffins" Ingredients: melted butter, sliced bread, bacon, sausage and/or thinly sliced veggies, S&P, grated cheese. Directions: Preheat oven to 375. Brush butter into muffin tin. Flatten bread slices with a rolling pin, cut in half and press into muffin cups overlapping slightly so there are no holes. Brush bread with more butter and place sauted veggies such as mushrooms, bell pepper, onion, etc along with bacon or sausage. When cooking the meats and veggies only cook until they are almost done (they will finish in the oven). Crack 1 or 2 eggs on top of the other filling ingredients in the muffin cup. Top with S&P and grated cheese. Bake 15-20 min and top with a little more cheese. Let cool about 3 or 4 min before removing from pan.

• 9/8/10 Blueberry Lemon Muffins Ingredients: 1/2 cup brown sugar, 4 Tbspns butter, 1 cup lowfat yogurt, 1/2 Tbspn lemon juice, 1 tspn lemon zest, 1 cup blueberries, 1/2 cup yellow squash puree, 1 egg, 2 tspns lemon extract, 1 cup white flour, 1 cup whole wheat flour, 1/4 cup flaxseed meal, 1 tspn baking powder, 1 tspn baking soda, 1/2 tspn salt. Directions: Preheat oven to 350. Cream butter and sugar. Stir in yogurt, blueberries,puree, egg, lemon juice, zest and extract. Add flours, flaxseed meal, baking powder, soda, and salt. Pour into greased muffin tin. Bake 15-18 min. This is another one of those deceptively delicious recipes. You really cant taste the squash at all. Just steam chunks of squash for 5 min and then puree in blender for 1 min. I also tweaked this recipe to have a bit more fiber and whole grain. 

• 9/3/10 TIPS When you don't have buttermilk or cake flour on hand there are some short cuts you can use. Buttermilk: 1 cup milk plus 1 Tbspn white vinegar. Let stand for 15 min then stir before adding to batter. Cake flour: For every 1 cup of flour subtract 2 Tbspns and add 2 Tbspns of cornstarch. 

• 9/3/10 German Chocolate Cake Ingredients: 1 bar Bakers German Sweet Chocolate (4 oz.), 1/2 cup water, 2 cups cake flour, 1 tspn baking soda, 1/2 tspn salt, 2 sticks unsalted butter, 1 tspn vanilla, 1 1/2 cups sugar, 1/2 cup brown sugar, 4 eggs (separated), 1 cup buttermilk. Ingredients for the frosting: 1 1/2 cup evaporated milk, 5 egg yolks, 1 cup sugar, 1 cup brown sugar, 2 tspns vanilla, 2 sticks unsalted butter, 2 1/2 cups flaked coconut, 2 cups toasted chopped pecans. Directions: microwave chocolate and water stirring until smooth. Set aside. Preheat oven to 350. Cream butter and sugars until smooth. Add vanilla and egg yolks. Add chocolate, then flour, baking soda and salt, then buttermilk. Beat until well combined. Beat the egg whites until stiff peaks form. Gently fold into batter. Pour into 2 round 9" baking pans and bake 30-40 min. For the filling combine evaporated milk, egg yolks, sugars, vanilla and butter in a large saucepan over low heat. When the butter melts increase heat to medium and stir constantly for 10-12 min until thick. Remove from heat and add coconut and pecans. Let cakes and frosting cool completely before assembling cake. TIPS for substitutes for cake flour and buttermilk above. 

• 8/24/10 Chocolate Chip Blondies Ingredients: 3/4 cup and 2 Tbspns brown sugar, 1/4 cup and 2 Tbspns softened butter, 2 eggs, 1/2 tspn vanilla, 1 cup and 1 Tbspn flour, 1 and 1/4 tspn baking powder, 1/4 tspn salt, 1/2 package of chocolate cihps (12 ounce bag). Directions: Cream butter and sugar. Add eggs and vanilla. Add dry ingredients gradually. Spread into a greased square brownie pan. Bake at 350 for 15-20 min. The reason the measurements are so weird on this is because I cut the original recipe in half. To make a larger (9x13 pan) batch go to allrecipes.com and see the original blondie recipe. 

• 8/12/10 Applesauce Oat Crunch Muffins (with carrot)Ingredients: 1 1/2 cups flour, 1 cup oats, 1 tspn baking powder, 1/2 tspn each baking soda and cinnamon, 1 cup applesauce, 1/2 cup milk, 1/2 cup carrot puree, 1/2 cup brown sugar, 1/4 cup vegetable oil, 1 egg. Topping: 2/3 cup oats, 1/4 cup brown sugar, 1 tspn cinnamon, 2 Tbspns melted butter. Directions: Preheat oven to 400. Combine flour, oats, baking powder and soda, and cinnamon. In another bowl combine applesauce, milk, carrot, sugar, oil and egg. Add flour mixture to wet. Spray muffin tin with cooking spray and pour in batter. Combine all topping ingredients and spoon over the muffins. Bake 18-20 min at 400. This is another one of those Deceptively Delicious recipes. You really can't taste the carrots in this one. To make the carrot puree just steam 2 inch chunks of carrots and pulse in a blender with a little water until smooth. You can freeze the purees already measured in plastic bags for quick use. 

• 7/24/10 Chocolate Cookies Ingredients: 1 1/4 cup sugar, 1 stick unsalted butter, 1 egg, 1 tspn vanilla, 1 1/2 cups flour, 1/2 cup cocoa powder, 3/4 tspn salt, 1/4 tspn baking powder. Optional: 1/2 cup chocolate chips, white chocolate ships, dried cherries, nuts and/or coconut. Directions: Beat sugar and butter until fluffy. Beat in egg and vanilla. In a separate bowl whisk together flour, cocoa, salt and baking powder. Slowly add this to the butter mixture. Fold in any other ingredients such as chips or nuts. Chill 30 min. Roll into balls, arrange on cookie sheet, and bake 12-15 min at 350. These are the chocolatiest chocolate cookies. They are soooo yummy. I am hormonal so I'm making them double chocolate with chunks tonight. 

• 7/20/10 Almond Fruit Bars Ingredients: 1 stick unsalted butter, 1 1/2 cups flour, 1/2 tspn cinnamon, 1/4 tspn each baking powder and salt, 1/2 cup brown sugar, 1/4 cup sugar, 1 egg yolk, 3/4 cup sliced almonds, 1/2 cup fruit jam. Directions: Preheat oven to 350. Cream butter and sugars in a large mixing bowl, beat in egg, gradually add dry ingredients, stir in almonds. Press half of the dough into the bottom of square baking dish, spread jam over top and press remaining dough over jam. Bake 25-30 minutes, let cool and cut into bars. I'm making these tonight for the first time with peach jam from the local farmer's market. They sound yummy! I'm thinking of adding oats the next time.

• 7/13/10 Banana Cupcakes Ingredients: 1 1/2 cups sugar, 1 stick unsalted butter, 2 eggs, 1 1/2 tspn vanilla, 2 cups flour, 1/4 tspn each baking soda, baking powder, salt, 1 cup buttermilk*, 1 1/4 cup mashed bananas, frosting: 1 container cool whip, 1 small box banana pudding mix, 1 cup milk, 1 tspn vanilla. (*substitute for buttermilk: 2 Tbspns vinegar in 1 cup milk. Let sit for 5 min. Voila, buttermilk) Directions: Preheat oven to 350. Cream room temp butter and sugar. Add eggs & vanilla. Mix until smooth. Alternate dry ingredients with buttermilk mixing 1 cup at a time. Beat on medium speed for 2 min. Fold in bananas. Bake 25 min. For banana frosting combine pudding mix, vanilla and milk. Fold in cool whip. Chill for 30 min before frosting cupcakes. Make sure cupcakes are cooled completely. I also like these with a simple chocolate buttercream frosting. I don't make the cool whip frosting often (these are for a special occasion). My niece turns 1 today and her favorite thing to eat and say is "nanas". I'm making these for her party on Saturday. 

• 7/13/10 Breakfast Casserole Ingredients: 3/4 cup chopped yellow onions, butter, 2 cloves minced garlic, 1 lb sliced mushrooms, 2 packages frozen spinach thawed and drained, 2 cans quartered artichoke hearts, 1 15 oz container ricotta, 1 cup grated cheddar, 1/2 cup crumbled feta, 6 eggs, 1/8 tsp nutmeg, salt &pepper, 1/4 dried bread crumbs, 1/2 cup parmesan. Directions: Preheat oven to 350. saute onions and garlic in butter for about 5 min, add mushrooms. While mushroom mixture is cooking combine spinach, artichokes, ricotta, cheddar and feta in a 9x12 baking dish. Stir in mushroom mixture. Beat eggs with nutmeg, S&P, pour over other ingredients. Stir in bread crumbs. Top with parmesan and bake 45-50 minutes. If you haven't already noticed, I love breakfast. It is my favorite meal of the day. I also like breakfast for dinner!

• 7/10/10 The Best Granola EVER Ingredients: 2/3 cup brown sugar, 1/4 cup apple juice, 2 cups oats, 2/3 cups chopped nuts, 2/3 cups grape nuts cereal, 2/3 cups dried fruit, 1/2 cup sunflower seeds, 1/4 tspn cinnamon. Directions: Combine all ingredients except for juice and sugar in a bowl. Over medium heat combine sugar and juice. When sugar is dissolved add all other ingredients. Stir for about 5 minutes. Pour onto a cookie sheet and put under broiler in oven for about 2-3 minutes until brown. Cool and serve with yogurt or as cereal. I love this with pistachios and dried cherries. Sometimes I also throw in cocoa powder and chocolate chips. It is wonderful and one of my favorites! 

• 7/7/10 Popcorn Brittle Ingredients and tools: cooking spray, candy thermometer, 5 1/2 cups cooked popcorn, 1 1/2 cups sugar, 6 Tbspns light corn syrup, 1/4 cup water, 3 Tbspns molasses, 1 Tbspn butter, 1/2 tspn baking soda, 1/2 tspn vanilla, 1/4 tspn salt Directions: Line a cooking sheet with foil and cooking spray. Crush popcorn with a rolling pin in a plastic bag. Make sure to set all your ingredients out before starting the syrup. You will have to move fast once it gets up to temp. Combine sugar, syrup & H20 in a large pot over medium heat. Stir until sugar melts. Cook without stirring until thermometer reaches 270. Stir in molasses & butter. Cook without stirring until 290. Stir in baking soda, salt, vanilla & popcorn. Pour onto cookie sheet (this make take two people). Spread with spoons until about 1/4 inch think. Let cool completely & break into chunks. This isn't the easiest recipe in the world, but it would make great gifts or Halloween treats. It is so yummy & worth the trouble.

• 7/6/10 French Toast Waffles Ingredients: 4 slices whole wheat bread, 3 eggs, milk, vanilla, cinnamon, brown sugar, cooking spray. Directions: I don't measure anything in this recipe. I just whisk the eggs and put a little bit of this and little bit of that in until smells just right. Just be sure not to add too much milk. Dip the bread into the mixture making sure to cover both sides. Spray waffle iron (or pan if you don't have a waffle maker). Cook 2-3 minutes. If you're not making the waffle variety cook 1 1/2 minutes on each side. Serve with maple syrup, berries, and a sprinkle of powdered sugar. 

• 7/5/10 Granola & yogurt breakfast Ingredients: greek yogurt, honey, granola, sliced fruit. I like to just throw everything together in a bowl and drizzle honey on top. It's really good with berries...mmmm! I'll put my granola recipe up later.

• 7/4/10 Scrambled Eggs with Cauliflower & Parmesan   Ingredients: 4 eggs, 1/2 cup pureed steamed cauliflower, 3 Tbspns shredded parmesan, 2 Tbspns milk, S/P. Directions: Whisk all ingredients together, pour into a skillet over medium heat, stir until scrambled. I got this idea from www.deceptivelydelicious.com Her book is awesome!