Wednesday Recipes

Here are today's six recipes to help you through the day, including Tie-Dye Cheese and Grilled Chicken. Enjoy!

WORLD'S BEST SMOOTHIE

This recipe, as well as the next one (Pineapple Passion) are from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. They’re originally from The Editors of Prevention.

This one begins, “Slurp down this smoothie recipe at breakfast, and you’ll feel satisfied until lunchtime.”

Servings: 1

1 cup plain nonfat yogurt

1 banana

1/2 cup orange juice

6 frozen strawberries

Combine the yogurt, banana, juice, and strawberries for 20 seconds. Scrape down the sides and blend for an additional 15 seconds.

Nutrition Information: Calories: 300; Protein: 14 g; Carbs: 63 g; Fiber: 5 g; Sugar: 45 g; Total fat: 0.5 g; Saturated fat: 0 g; Sodium: 180 mg

PINEAPPLE PASSION

This recipe begins, “This decadently thick smoothie recipe is almost like drinking ice cream!”

Servings: 1

1 cup low-fat or light vanilla yogurt

6 ice cubes

1 cup pineapple chunks

Combine the yogurt and ice cubes. Blend, pulsing as needed, until the ice is in large chunks.

Add the pineapple and blend at “whip” speed until smooth.

Nutrition Information: Calories: 283; Protein: 13 g; Carbs: 53.5 g; Fiber: 2 g; Sugar: 48 g; Total fat: 3.5 g; Saturated fat: 2 g; Sodium: 167 mg

CHEESY CHICKEN AND SWEET POTATO ENCHILADAS

This comes from Kraft Recipes, and begins, “Get cheesy with Cheesy Chicken and Sweet Potato Enchiladas! For hotter sweet potato enchiladas, add a minced fresh jalapeño pepper to the chicken mixture.” Prep Time: 30 min; Total Time: 50 min; Servings: 6.

To view this online, click here.

Ingredients

1 sweet potato (1/2 lb.), peeled, cut into 1/2-inch pieces

3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

2 cans (10 oz. each) mild green enchilada sauce

2 cups shredded cooked chicken breasts

1 cup rinsed canned black beans

1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided

1/4 cup chopped fresh cilantro, divided

12 corn tortillas (6 inch), warmed

Directions

Heat oven to 350°F.

Cook potatoes in boiling water 5 min. or just until tender; drain. Place in large bowl. Mix sour cream and enchilada sauce until blended.

Add 1 cup of the sour cream mixture to potatoes along with the chicken, beans, 1/2 cup cheese and 2 Tbsp. cilantro; mix lightly.

Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up.

Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining sour cream mixture and cheese. Cover.

Bake 15 to 20 min. or until heated through. Sprinkle with remaining cilantro.

TIE-DYE CHEESECAKE

This is from The Food Network, and begins, “This outrageous psychedelic cheesecake is an ode to all the tie-dye of the 1960s. Making the vibrant swirls is much easier to do than it looks; all you need is a wooden skewer – groovy!” Total: 10 hr 45 min; Active: 35 min; Yield: 12 servings; Level: Intermediate

To view this online, click here.

Ingredients

Crust:

2 cups graham cracker crumbs (from about 18 whole crackers)

1 stick (8 tablespoons) unsalted butter, melted

2 tablespoons sugar

Pinch fine salt

Filling:

Three 11.5-ounce containers whipped cream cheese

1 1/4 cups sugar

One 16-ounce container sour cream, at room temperature

1 cup heavy cream

4 large eggs

1 teaspoon pure vanilla extract

Juice of 1/2 lemon

Neon blue, pink and purple food coloring

Yellow food coloring

Whipped cream, for serving

Directions

Special equipment: a 10-inch springform pan and a wooden skewer Position an oven rack in the middle of the oven and preheat to 325 degrees F.

For the crust: Mix together the graham cracker crumbs, butter, sugar and salt and press into bottom of a 10-inch springform pan. Bake until golden brown, 15 to 18 minutes. Cool completely. Wrap up the bottom and sides of pan with a large piece of foil and put in a large roasting pan.

For the filling: Beat the cream cheese and sugar, in a large bowl, with an electric mixer on medium speed for 1 minute. Add the sour cream and mix until just combined. Add the heavy cream and mix until just combined. Mix in the eggs, by hand, 1 at time. Then mix in the vanilla, lemon juice, by hand as well, until just combined. (Overmixing can turn your cheesecake into a souffle.)

Using a ladle, divide the cheesecake batter into 4 separate bowls. Dye each a separate color; blue, pink, purple and yellow. Add enough food coloring so that the colors are very vibrant and intense.

Use an ice cream scoop or large spoon to drop spoonfuls of the batter onto the crust, alternating the colors, until all the batter has been scooped. Use a wooden skewer and drag it through the colors to marble them for tie-dye effect, making sure the skewer reaches down to the bottom of the pan. Transfer the pan to the roasting pan. Add enough hot water to come about halfway up the side of the springform pan.

Bake until the outside of the cake is set and the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.

Unmold the cheesecake and transfer to a serving plate or cake stand. Serve slices with a dollop of whipped cream.

BOILED POTATOES WITH BUTTER AND MINT

This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, "The chef April Bloomfield cooks from a place of profound hunger for good food: specifically, Birmingham in the Midlands of England, where she grew up in the 1970s and 1980s just as English food reached a low point. The childhood food she remembers most fondly: the hot buttered potatoes served in her school cafeteria. Her homage to that dish is this basic but stunningly good recipe for freshly boiled potatoes thickly glazed in butter and brightened with lemon, garlic, cracked black pepper and what she calls a 'five-fingered pinch' of fresh mint leaves, 'as much as you can grab with just the tips of all five fingers.'"

Yield: 3 to 4 servings; Time: 30 minutes.

This was featured in "April Bloomfield’s ‘A Girl and Her Greens’ Delights in the Details" and can be viewed online here.

Ingredients

1 pound small potatoes, like fingerlings or creamers, all about the same size

1 tablespoon flaky salt, like Maldon, or kosher salt

4 tablespoons/2 ounces cold unsalted butter, cut into 8 pieces

1 small garlic clove, finely grated or shaved

A 5-finger pinch of whole mint leaves, preferably black mint (see note)

1/2 lemon

Coarsely ground black pepper

Preparation

In a medium pot, combine potatoes and salt. Add enough cold water to cover the potatoes by a generous 1/2 inch and set the pot over high heat. Bring to a boil, then reduce to a vigorous simmer. Cook potatoes just until tender and creamy inside, 10 to 25 minutes depending on size.

Reserving 1/4 cup cooking liquid, gently drain the potatoes and return them to the stove. Add butter, garlic and reserved cooking liquid to the pot and set over medium heat. Bring to a simmer and cook, swirling the pan and basting as needed so that the liquid coats the potatoes until they are well glazed, about 5 minutes.

Tear the mint leaves into small pieces, stir them very gently into the potatoes, and take the pot off the heat. Squeeze on just enough lemon to add brightness, not sourness; taste as you go. Add salt and pepper to taste and serve immediately.

GRILLED CHICKEN

This is from Ree Drummond of The Food Network show The Pioneer Woman.

Total: 24 hr 15 min; Active: 15 min; Yield: 4 servings; Level: Easy

To view this recipe online, click here.

Ingredients

Olive oil

Juice of 4 lemons

1 heaping tablespoon Dijon mustard

2 tablespoons honey

A dash of salt

4 whole chicken breasts

Directions

Mix together some olive oil, lemon juice, Dijon, honey and a dash of salt. Pound the chicken breasts until they are uniform thickness, then marinate them for about 24 hours in the fridge.

Grill 'em up ... they should take 8 to 10 minutes or until golden brown and cooked all the way through ... turn them halfway through so they cook evenly on both sides, then set 'em aside and keep 'em warm.