Easy Oreo Truffles

One package Oreo cookies
1 package low fat cream cheese
White or Semi-Sweet Baker's Chocolate for melting
Sprinkles

Finely crush entire package of Oreo cookies
Mix with room temperature cream cheese
Chill mixture
Shape into small balls
Melt chocolate according to instructions
Dip Oreo balls in chocolate, top with sprinkles and chill until ready to serve

Peanut Butter Temptations

1 cup butter flavored Crisco
1 cup creamy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 tsp vanilla
2 1/2 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
2 packages mini Reese's peanut butter cups

Cream Crisco, peanut butter then add sugars eggs and vanilla.
Mix dry ingredients together and add to the wet ingredients.
Chill dough for 1-2 hours
Shape dough into 1 inch balls
Place in greased mini muffin pans
Bake at 350 for approximately 12 minutes
Remove from oven and place Reese's cup in center of each cookie, add sprinkles

White Bean, Sausage and Kale Soup

3/4 - 1 lb lean sausage
3-4 carrots, chopped
3-4 celery stalks, chopped
1 large sweet onion, chopped
3-4 cups kale, chopped
2 cans white beans
2 boxes fat free chicken broth
1 tbsp tomato paste
2 garlic cloves, minced
1/4 cup fresh grated parmesan
4-5 springs of fresh thyme (can substitute dried)
1 tbsp olive oil
1/2 tsp crushed red pepper flakes
Dried basil and oregano (approx 1 tsp each to taste)
Salt, pepper to taste

1. Saute sausage until cooked, drain on paper towels.
2. Add olive oil and crushed pepper flakes to large soup pot, when warm add chopped carrots, celery, onion, thyme, basil, oregano, salt and pepper. Saute approximately 10 minutes, add minced garlic and tomato paste, continue to saute a few minutes.
3. Add chicken broth, bring to a low boil, add sausage and kale, simmer approximately 30 minutes. Stir in parmesan cheese (reserve some to sprinkle on top).
4. Serve!

Spinach Bites

We discovered something called a Spinach Brownie while we were in Ohio for a wedding and wine touring around Ashtabula and Geneva. I stole the idea and tweaked it a bit to make these spinach bites (just omit the bacon if you want vegetarian):

1 small package frozen spinach (thawed and drained well)
1 cup low fat Bisquick
3 eggs
1 cup skim milk
1/2 cup butter, melted
3/4 cup red onion, chopped
1 1/2 cups shredded provolone
1/2 cup cooked bacon chopped (I used cherry wood smoked bacon from the Farmer's Market)

Mix spinach, onion, eggs, milk, butter, provolone and bacon (reserve a little of the cheese and bacon to sprinkle on top).
Add Bisquick and slowly combine the ingredients
Pour into a lightly greased 9 x 13 baking dish
Bake at 375 for 30-35 minutes or until a toothpick comes out clean - add the reserved cheese and bacon after 15-20 minutes

Roasted Brussel Sprouts

Brussel Sprouts
1 cup sweet onion, chopped
Proscuitto (1-2 thin slices per person, check out Oh Mamma's deli at the Farmer's Market)
Olive Oil Spray
Salt, Pepper to taste

Clean and slice the brussel sprouts in half. Spray liberally with olive oil spray, place on a baking sheet cut side down, sprinkle chopped onion over the sprouts and spread sliced proscuitto over top as well. Bake at 375 for approximately 30 minutes, stirring around after 15-20 minutes.

Roasted Garlic Smashed Potatoes

Garlic - one full head
Red Skin Potatoes (3-5 pounds depending on the number of people)
1 tbsp butter
1/4 cup skim milk
Salt, pepper
1/2 shredded cheddar
Olive Oil

Roast garlic - I cut the head in half, drizzle with olive oil, wrap in foil and bake at 350 for about an hour.

Boil the potatoes until fork tender, drain, squeeze in roasted garlic, add butter, milk, cheese and salt & pepper to taste. "Smash" with potato masher until you have the consistency you want (add more butter and/or milk to taste).

Carmelized Onion & Apple Tart

Puffed Pastry
2-3 large sweet onions
1-2 medium sized apples (I use Granny Smith's)
Fresh or dried thyme
Olive Oil
1 tbsp butter
Fontina cheese, shredded

This makes enough for two tart (two sheets of puffed pastry per box).

Slice onions and had to a saute pan with olive oil in butter. Cook over medium heat, add salt and pepper to your liking. Peel and thinly slice the apples (same size as the onions) and add to the pan. Add thyme (use more if using fresh). Saute until golden (about 45 minutes). I typically make the mixture ahead of time and keep in the fridge until I'm ready to bake.

Thaw the sheets of puffed pastry (just a few minutes) and roll out to flatten on a baking sheet. Spread the onion and apple mixture over the puffed pastry and sprinkle the shredded fontina over the top. Bake at 350 for 20-30 minutes or until evenly golden brown. I cut in bit size squares to serve.

Salsa

6-8 Roma Tomatoes
2 garlic cloves, chopped
1/2 onion, chopped
1 cup cilantro, chopped
1 Serrano pepper, finely chopped
Salt, pepper to taste

Chop tomatoes (I cut in half to remove the seeds and pulp first), add other ingredients and blend with an immersion blender until you have the consistency you want.

Mexican Shredded Chicken (Crock Pot)

Quick and easy...we made chicken tostados, but would also work for tacos, salads, etc.

4 Chicken Breasts (frozen)
1 Onion, chopped
2 Garlic Cloves, smashed
1/2 cup Salsa Verde (Herdez is my fav)
1 cup Chicken broth
3 carrots, shredded
1 cup cilantro, chopped
Cumin, chili powder to taste
Toppings (refried black beans, lettuce, cheese, salsa, sour cream, avocado, etc)

Corn tortillas - spray with cooking spray and bake at 350 for approximately 5 minutes each side for tostados.

Add chicken, onion, garlic, salsa, chicken broth, cumin and chili powder to the Crock Pot on low. After 3-4 hours, shred the chicken, add carrots and more salsa or chicken broth if needed. Cook on low until ready to serve.

Morton Family Strata (featured in the film The Family Stone)

At last weekend's Book Club, I was sharing a tale about my addiction to DVD commentaries and other special features. Then, just last night, I discovered that the "Special Features" section of one of my favorite movies (The Family Stone) was a recipe for Morton Family Strata, which Sarah Jessica Parker's character attempts to make in the film. I've never made it, but it sure sounds yummy!

Ingredients:
8 slices white bread
8 ounces mozzarella cheese, sliced
14 ounces tomatoes, sliced
13 ounces sliced mushrooms, drained (or sauteed fresh)
1 medium onion, thinly sliced into rings
5 eggs
3 cups milk
1 teaspoon salt
1 teaspoon oregano
1 pinch garlic salt
parmesan cheese
black olives, sliced

Directions:

1. Using a cookie cutter, donut cutter or lid from a jar, cut bread into shapes or circles. Set aside.
2. Place bread scraps in bottom of buttered 13" by 9" baking dish. Layer half of the cheese over bread.
3. Arrange half of the tomatoes and all of the onion rings and mushrooms over the cheese. Cover with the rest of the cheese.
4. Arrange the bread shapes on the cheese. Put slices of the tomato in the center of each bread shape.
5. Combine slightly beaten eggs, milk, salt, oregano and garlic salt. Pour over the bread.
6. Sprinkle with Parmesan cheese and dot with olives. Cover. Refrigerate for 6 hours or overnight.
7. Bake 1-1/2 hours in a 325 degree F oven, or until knife comes out clean. Let stand for 5 minutes or until firm.
   

To read/print this recipe, click here.

Zesty, Cheesy Mac and Cheese (Bethenny Frankel)

This is a zesty, "healthy" twist on a comfort food favorite! The investment in ingredients and time is well worth the outcome. This tasty dish is good enough to be a main course, and the recent weather change has it on my mind:

http://www.bethenny.com/

Key Lime Pie

Ingredients
Graham Cracker Crust:
1 paper wrapped package of Graham Crackers
5 tablespoons melted unsalted butter
1/3 cup sugar (I accidentally left this out and it turned out perfectly fine without the sugar)

Filling:
3 egg yolks
Zest from 2 lines (about 1 1/2 teaspoons)
1 14 oz can sweetened condensed milk (I use fat free)
2/3 freshly squeezed lime juice (use key limes - you can find them at Martin's)

Topping:
1 cup heavy whipping cream
3 tablespoons confectioner's sugar
2 teaspoons vanilla
1 teaspoon lime zest

Directions:

For the graham cracker crust:

Preheat the oven to 350 degrees F.
Coat 9-inch pie pan with cooking spray. Add graham crackers to food processor or in a plastic bag and use a rolling pin to crush. Add melted butter and sugar (although I would skip or use less than the recipe lists). Press the mixture into the bottom and sides of the pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside and cool, but leave oven on.

For the filling: Meanwhile, in a electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at a high speed until very fluffy, abut 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour mixture into the pie crust. Bake for 10 minutes, or until the filling has set (my oven definitely takes more than 10 minutes). Cool on a wire rack, then refrigerate.

The recipe recommends freezing for 15-20 minutes before serving, but chilled in the refrigerator worked fine for us.

For the topping: Whip the cream, vanilla and the confectioners' sugar until nearly stiff. Serve on top sprinkled with lime zest.

Smoked (or Grilled) Buffalo Chicken Salad

Tonight was another new creation and Paul (the guy that doesn't particularly like salads) said he would put it on any restaurant menu.

Ingredients
Chicken Breasts (1 small per person)
Romaine
Carrots
Celery
Bleu Cheese
Low fat sour cream
Fat free butter milk, milk or ff half and half
Frank's Red Hot
Roasted Sunflower seeds

Directions

• Grill chicken breast (we have a smoker box and used applewood chips)
• Mix about 1/4 - 1/3 cup of low fat sour cream (Daisy is my favorite brand) with a few dashes of Frank's Red Hot and fresh ground pepper to taste). I thinned out the dressing with some fat free half and half since that is what I had on hand, but have made similar dressings with fat free buttermilk or skim milk
• Chop grilled chicken and toss with a little Frank's Red Hot (Paul wanted real butter too, but we compromised with a few spray's of I Can't Believe It's Not Butter).
• Add the chopped carrots and celery (along with any other veggies you want) and bleu cheese to a large bowl with the dressing and toss until everything is well coated
• Warm roasted sunflowers seeds and add on top with a little extra bleu cheese and Frank's Red Hot
  

Chicken Nuggets (Kid-friendly and healthy)

Ingredients
Two Chicken Breasts (pound and cut in pieces)
Flour (enough to coat chicken pieces)
1/2 cup corn meal
1/2 bread crumbs
1/4 grated parmesan
salt/pepper to taste
Cooking spray

Directions
Pound the chicken breast (plain or seasoned - used Martin's garlic and herb for this batch) and cut in bite sized pieces
Coat with a light dusting of flour
Dip chicken pieces in egg whites, roll in mixture of corn meal, bread crumbs and parmesan
Spread evenly on foil or sprayed baking sheet
Spray evenly with olive oil cooking spray
Bake at 375 for 20-25 minutes turning occasionally (spray each time) until golden brown
Serve with your favorite dipping sauce (BBQ, ranch, etc)

Peach Pie with Crumb Topping

Ingredients
Fresh Peaches (6-8 depending on size)
Cinnamon
Vanilla Extract
Wonder Flour (regular will work too)
Pie Crust
1/2 cup flour
1/2 sugar
1/2 stick butter

Directions
Peel and dice the peaches. Toss with a couple teaspoons of cinnamon, 1-2 teaspoons of vanilla and enough flour to coat.

Pour into a pre-made pie crust (or skip the crust and make as a crumble without a crust).

To make the crumble, mix the flour and sugar. Dice the cold butter into small cubes and mix with hands until you have a doughy consistency. Crumble the mixture over the pie or crumble. Bake at 400 degrees for 35-45 minutes (it's done whenever it is golden brown).

*I just made this for the first time and was a little disappointed with the store bought crust so I would probably just make as a crumble next time and save a few calories...just spray a pie pan or pyrex dish with non-stick spray, add the fruit and crumble on top and bake.

Brown Sugar & Balsamic Glazed Pork Loin (Slow Cooker!)

Way to go Mandy--nice execution of a great idea! I'm going to be the lazy contributor to this blog, both in terms of cooking effort and blogging effort. I post links.

So: Here's a link to this incredible and incredibly easy pork loin I made a few weeks ago in the slow cooker. We had it with Ina Garten's delicious Brussel sprouts, which are also very easy and will make you love Brussel sprouts if you thought you never would (ask Anna!).

Thai Cucumber Salad

I usually double the recipe...

Ingredients
2 tablespoons sugar
3/4 cup boiling water
1/2 cup white vinegar
3 cups, peeled thinly sliced cucumber (works fine leaving the peel on seedless cukes)
1/2 cup thinly sliced carrots
1/4 cup thinly sliced green onions
2 tablespoons chopped red bell pepper (I usually add more)
2 tablespoons chopped fresh cilantro
1 tsp peeled freshly grated ginger root
1 tsp minced jalapeno
1/2 tsp salt
1 glove garlic, crushed

Directions
Dissolve sugar in boiling water, add vinegar, cover and chill for two hours
Combine cucumber and other ingredients in a bowl, pour chilled vinegar mixture over it

Fish Tacos

I basically used this recipe from Food.com for this meal, but omitted the Chipotle Cream sauce because I already had this bottled dressing that we used instead.  Personally, I think the cream sauce sounds fantastic, so check out the recipe I linked to...kay?

Here is my adapted recipe:

Ingredients
1/2 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped tomato
1 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon salt
4 cloves minced garlic
3 tablespoons chopped cilantro
1 pound tilapia (or halibut), cut into 1-inch thick slices
Soft corn tortillas

Toppings
Thinly sliced cabbage
1 sliced avocado
Lime wedges
Bottle of Hidden Valley Farmhouse Originals Southwest Chipotle dressing (found it at Meijer)
Anything else your little heart desires!

Directions
Melt butter in pan on stove and throw in the rest of the ingredients up to the tilapia.  Saute it for about five minutes, then add in the fish.  It took us about four minutes to cook the tilapia, but then I took it off the heat and kept it covered while I heated the tortillas in a pan on the stove.  Put it all in a tortilla and then top it off with the rest of the goodies!

I'm labeling this as Healthy Eating because that's what the original recipe said...just don't use very much of that dressing!

The First Post!

Thanks to Mandy for her great idea and getting us started on this new book club endeavor!

I'm starting out with an easy one... burgers (plus Paul has been on a burger kick lately).

Tonight it was a burger with smoked gouda, carmelized onions, balsamic green beans and oven roasted steak fries.

Basic Burger Recipe
Lean ground beef (we use Martin's 95% lean)
Finely grated onion
Worchestershire (about a tablespoon per pound)
Salt / Pepper to taste
Garlic Powder (or finely grate fresh garlic)

Mix it all up and grill. The grated onion is key with the lean meat...even if you don't like onion... just try it!

Balsamic Green Beans
Fresh green beans
Olive Oil
Onion
Garlic
Balsamic Vinegar
Grated Parmesan Cheese

Crush garlic, add to pan with olive oil and heat (you can remove garlic or chopped for more flavor)
Add onions, beans and saute
Add 1-2 tablespoons of balsamic vinegar (will reduce and be syrupy)
Add a sprinkle of grated parmesan

Oven Roasted Steak Fries
One large potato (for each 2-3 people)
Olive Oil
Salt / Pepper
Chili Power
Fresh Herbs

Cut potatoes and toss with olive oil, seasonings and spread on baking sheet.
Roast at 400 for 20-30 minutes turning every 10 minutes
Sprinkle with fresh herbs before serving (parsley, rosemary or whatever you like)