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Light Artichoke Dip

Posted by on December 7, 2009

Yes, this is my version of that delicious coma inducing holiday dip that I could easily eat half of the pan!  It actually tastes very much like the original, but significantly lower in fat. FYI, non fat anything is against my religion. 

RECIPE:
1 8 oz. softened light cream cheese
½ cup non fat plain yogurt
1/3 cup mayonnaise
3 tablespoons parmesan cheese
2 15 cans drained and chopped artichoke hearts

Topping:
1 tablespoon melted butter
¼ cup bread crumbs
2 tablespoons parmesan cheese
2 tablespoons chopped fresh parsley or 1 tablespoon dried

1)  Preheat oven to 350’.
2) Coat a small 10” casserole dish with cooking spray.
3)  Into a medium sized mixing bowl, beat cream cheese.  Add yogurt, mayonnaise & parmesan cheese, beat with mixer until well blended.  Fold prepared artichokes into bowl.
4)  Spread evenly into prepared baking dish.
5)  Melt butter in a small microwaveable dish, add bread crumbs, parmesan and parsley, mix well.  Top artichoke mixture evenly.
6)  Bake for 25 minutes, serve immediately with gourmet crackers

Filed Under: Appetizers | Tagged: Tagged With: , ,

Chunky Vegetable Salad

Posted by on December 7, 2009

Use the following vegetables, washed and cut into bite size pieces, you can use whatever you like.  The brighter the better, a nice alternative to the typical vegetable tray, it’s a very festive looking dish for your table.

1-2 heads of broccoli
1 head cauliflower
2 seeded cucumbers, skin intact
2 pints of grape or cherry tomatoes
1 red onion, sliced into thin wedges
2 large carrots, peeled
2 large stalks of celery

Combine all vegetables in a large mixing bowl.  Generously drizzle olive oil over vegetables, about ¼ cup.  Mix well.  Season with 1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon granulated or powdered garlic, 2 teaspoons dried oregano.  Toss to evenly distribute seasonings.  Splash about 2 tablespoons red wine or cider vinegar over veggies and mix well.  You can keep in the refrigerator for a day or two before your party, the vegetables will marinate.

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Caramelized Onion, Toasted Walnut, & Brie Flatbread

Posted by on December 7, 2009

Ok, we saved some calories on the artichoke dip so we can enjoy the triple cream brie appetizer.  It’s all about checks and balances, right?  This is SO delicious.  The combination of sweet caramelized onions, toasted walnuts and brie are simply heaven.  This also is a very beautiful presentation and quite impressive to serve your guests.

RECIPE:
5 large sweet onions, sliced thinly
2 tablespoons olive oil

1 1lb. Wheel of double or triple cream brie
2 packages of whole wheat flat bread (5 pieces/package)
½ cup toasted walnuts
1 small bunch fresh parsley, chopped
Honey for drizzling

Caramelized onions:  place a large skillet over medium low heat, add oil and onions.  Stir very often, once they begin to change color, you really have to watch and stir often.  This will take about 45 minutes to one hour, it will be worth it!  You can make a day or two ahead and refrigerate.

Toasted walnuts:  Spread walnuts over a cookie sheet and bake at 300’ for 8-10 minutes.  You can make these a day or two ahead as well.  Once cool, coarsely chop.

Assembly of flatbreads:  Onto a flatbread, top with a couple of slices of brie and caramelized onions.  Bake at 350’ for 10-12 minutes.  Drizzle with honey, top with a sprinkle of parsley and walnuts.  Cut into 4 wedges.  Serve immediately.

To make ahead, assemble flatbreads and layer in a plastic container with wax paper between to prevent sticking.  Simply warm and serve when you’re ready, don’t forget to top with parsley and walnuts!

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Brunswick Chicken Stew with Smoked Paprika

Posted by on December 7, 2009

This is an amazing stew that we have served during the holidays (usually as the Christmas Eve Entree) for the past several years.
It has always been a crowd pleaser and most folks have gone back for a second helping! I usually make a double or triple batch so we have a better chance of having leftovers because we love it too!
The best part is it is healthy and low fat and you would never guess it!
This recipe can be made the night before serving. The flavor of the smoked paprika becomes more pronounced (yum!) the longer it is made in advance.
To speed up the cooking time, you can use a store bought pre-roasted chicken. For variety (and extra protein), you can add 1 cup frozen lima beans, thawed.

2 1/2 cups cubed Yukon Gold potatoes
1 1/2 cup thinly sliced yellow onion
2 cups frozen corn kernels, thawed
1/2 cup tomato sauce
2 (14 ounce) cans of less sodium chicken broth (or 4 1/2 cups less sodium chicken broth)
2 bacon slices cut crosswise into 1/2 inch strips
3 cups shredded cooked chicken breasts
1/2 – 2/3 teaspoon sweet smoked paprika (Can be found at Penzey’s Spices in Oak Park or on line)
1/2 teaspoon kosher salt
1/4 teaspoon ground red pepper (use black pepper if you want less heat)

Makes 6 1 1/2 cup servings.

Combine first six ingredients in a Dutch oven (or large pot) over medium-high heat, then bring to a boil.
Reduce heat to medium-low and let simmer covered for 30 minutes or until potatoes are cooked (soft with the poke of a fork) – stirring occasionally.
Stir in chicken, paprika, salt and pepper and simmer another 15 minutes.

Goes great with a chunk of hand torn crusty bread and a lighter red wine such as a Pinot Noir or a glass of chilled champagne.

I wish to thank my friend, Deb Grigg, for sharing her lovely recipe with us!

                                                                                                        

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French Silk Parfaits

Posted by on December 7, 2009

Bottom crumb layer:

1 ½ cups graham cracker crumbs
¼ cup sugar
3 tablespoons melted butter

Filling:

¼ cup sugar
3 tablespoons cornstarch
1 ½ cups milk
1 cup semi sweet chocolate chips
1 teaspoon vanilla
1 tub cool whip topping
1 large Hershey bar for garnish

In a small mixing bowl, combine graham cracker crumbs, sugar and melted butter, mix well to combine.  Divide evenly among 6-8 margarita or martini glasses. (depending on the size)  Set aside.

In a medium sized sauce pan, whisk sugar and cornstarch together, add milk and whisk until blended.  Stir constantly over medium-low heat until it thickens and comes to a boil.  Remove from heat and add chocolate chips, mix well.  Place pan into a large bowl with ice for quicker cooling.  When cooled completely, spoon into a medium size bowl and fold in half of the cool whip until nicely blended.  Divide evenly among prepared dishes.  Top with remaining cool whip.  Using a vegetable peeler, make chocolate curls to top your beautiful dessert.  Refrigerate until you’re ready to serve.  Enjoy!

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Parmesan Turkey Meatball Soup

Posted by on November 30, 2009

I love this soup, it is quick and simply delicious!  You can use your own homemade stock or Better than Bouillon. 

Recipe:

4 quarts turkey or chicken stock (16 cups)
5 large stalks of celery, cut into ½” pieces
5 large carrots, peeled & cut into ½” pieces
1 medium onion, coarsely chopped
1 12-16 oz. package whole wheat soup noodles cooked according to package directions  -or- 2 cups cooked brown rice
1 16 oz. package frozen vegetables, mixed, green beans, peas, anything you like!
Salt & pepper to taste, at very end

Meatballs:

1 ½ lbs. ground turkey, I use the 93% lean
1 cup dried bread crumbs, or 2 cups fresh bread crumbs
2 large eggs
¼ cup grated parmesan cheese
1 small bunch fresh parsley, chopped (or 2 T. dried parsley)
1 teaspoon each granulated garlic & onion (or powder)
½ teaspoon kosher salt
¼ teaspoon pepper

In a large stock pot, add the stock through the onion.  Bring to a simmer over medium heat for 30 minutes.

For the meatballs:  In a large bowl thoroughly combine all ingredients.  Shape into 1” balls and drop into simmering stock & vegetables.  Simmer for 20 minutes.

Add cooked rice or noodles & frozen vegetables, simmer for another 10 minutes.  Add salt & pepper to taste.  Add additional chopped parsley if you like.

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Festive Peppermint Brownies

Posted by on November 30, 2009

I consider these “knee buckling”, be sure to be seated when you try this brownie.  They stay together very nicely when you cut them.  I recommend using York Peppermint Patties, they seem to bake up the best in my experience.

RECIPE:
1 1/3 cup flour
½ t. baking soda
½ t. salt
1 1/3 cup sugar
½ cup butter
3 T. water
1 ½ cup semisweet chocolate chips
15 York Peppermint Patties, quartered
1 ½ t. vanilla
3 large eggs

1)  Generously coat a 9 x 13 baking pan with cooking spray, set aside.
2)  Preheat oven to 325’.
3)  In small bowl, mix flour, soda, & salt.
4)  In a small sauce pan, combine sugar, butter, & water, bring to a boil, remove immediately from heat.
5)  Stir in chocolate chips & vanilla until mixture is smooth and chocolate is melted.  Transfer to a large mixing bowl, cool completely.
6)  Stir in eggs one at a time, beat well after each addition.  Gradually add flour mixture, mix until smooth.
7)  Add enough brownie batter to just cover bottom of prepared pan, evenly place peppermint patties over batter, top with remaining batter.
8)  Bake for 28-30 minutes.  Cool completely, cut into bars.  Store in a tightly sealed plastic container.

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Turkey Stock & Soup…..

Posted by on November 25, 2009

Making your own stock will make an amazing soup.  If the turkey carcass is frozen, allow it to thaw in the refrigerator for 24 hours. 

Stock Recipe:

One turkey carcass  
One bunch fresh parsley
One medium onion, quartered
2 large carrots, halved
2 large stalks of celery, halved

Place carcass into a large stock pot and cover with water & add vegetables.  Simmer over low heat for 2 1/2 -3 hours, you do not want the liquid to boil.  You will notice that you do not add salt or any other seasoning at this point, you want a simple, flavorful stock.  You do this so that whatever you will be making will not be over seasoned.

Remove the bones and vegetable pieces with a slotted spoon, discard.  I like to carefully strain the broth through a fine sieve over a very large bowl.  You then have a beautiful, pure stock.  If  If using the same pot for the soup, wash thoroughly and add the stock back to the pan.  (you want to remove any foam debris from the pot to keep your soup stock clear)  You can also allow it to cool, stirring often, and freeze.

Simple Turkey Vegetable Noodle Soup

Soup stock
Leftover turkey meat, torn into bite size pieces
2 16 oz. packages of mixed frozen vegetables
1 l6 oz. package of frozen chopped spinach (not the block)
1 12-16 oz. package of whole wheat soup noodles, cooked & drained
1 bunch of rinsed, chopped fresh parsley

This will take only a few minutes to make.  Over medium heat, bring the stock with the turkey meat to a simmer, add the vegetables and allow to cook for about 10 minutes.  Add the cooked pasta.

NOW season with salt, pepper, & fresh parsley.   If you’re going to top your soup with fresh parmesan cheese,  keep that in mind when seasoning, the cheese has a high sodium content.

Enjoy!

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Apple Crumb Pie

Posted by on November 22, 2009


FILLING:
6-7 Granny Smith apples, peeled, cored & sliced
½ cup sugar
½ t. cinnamon
2 T. lemon juice
2 T. flour

CRUMB TOPPING:
 ¾ cup flour
½ cup brown sugar
1/3 cup chilled butter
½ t. cinnamon

One prepared pie crust.

Preheat oven to 400’.

In a large mixing bowl, combine the filling ingredients, mix well to evenly coat the apples.  Pour into prepared pie crust.

Using your pastry blender, combine the crumb topping until all ingredients are incorporated and you don’t have large butter clumps. Top apples with crumb topping.

Bake at 400’ for 15 minutes, lower temperature to 350’ for an additional 35-40 minutes. Serve with real vanilla ice cream.  Simply fabulous!   (single pie crust recipe below)

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Butter Pie Crust (single)

Posted by on November 22, 2009

The main thing to remember is that you want to handle the dough as little as possible.  You want to incorporate the butter into the flour/salt mixture very well, you do not want chunks of butter in your crust.  Also, don’t be afraid to handle it when you are forming the ball of dough, you need to knead it a few times so that you have a nice smooth ball.  When rolling it out, start from the center of the dough and roll, try not to stretch the dough.  Make sure you make your circle for your pie pan large enough so that there is no need to stretch it to fit.  If you stretch the dough, it will shrink during baking and the crust will cave in.

RECIPE:
1 ¼ cup flour

6 T. cold butter, cut into ½” pieces
½ t. salt
5-7 T. ice water

In a large bowl, mix flour, salt, & add cubed butter.  With a pastry blender, incorporate butter into flour.  This will take a few minutes, you want it to resemble cornmeal.  One tablespoon at a time, add the water.  Mix using a fork.  Once the flour seems to be moist, use your hands to bring together into a ball of dough, you may need to knead about 4-5 times.   You do not want to over handle the dough as this will create too much gluten and it will be tough.  Wrap with saran and refrigerate for up to 2 hours.

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