Confessions Of A Foodie: Delish

Showing posts with label Delish. Show all posts

Monday, May 11, 2020

Meatless Monday

It's time for another Meatless Monday. Here are six yummy vegetarian recipes to help you through the day, including Carrot Cake and Broccoli Chowder. Enjoy!

EXTRA-EASY SPINACH LASAGNA

This is from FamilyTime, and begins, “No need to cook the lasagna noodles...just layer them right in the pan with the cheeses, spinach and tomato-mushroom sauce.”

Serves: 8 servings (1 cup each); Prep Time: 20 minutes; Cook Time: 50 minutes

View this online here.

Ingredients

1 container (15 ounces) ricotta cheese

1 package (10 ounces) frozen chopped spinach, thawed and well drained

8 ounces shredded mozzarella cheese (about 2 cups)

1 jar (24 ounces) Prego® Fresh Mushroom Italian Sauce

6 uncooked lasagna noodle

1/4 cup water

Directions

Stir the ricotta cheese, spinach and 1 cup mozzarella cheese in a medium bowl.

Spread 1 cup sauce in a 2-quart shallow baking dish. Top with 3 lasagna noodles and half the spinach mixture. Repeat the layers. Top with the remaining sauce. Slowly pour water around the inside edges of the baking dish. Cover.

Bake at 400°F. for 40 minutes. Uncover the dish. Sprinkle with the remaining mozzarella cheese. Bake for 10 minutes or until it's hot and bubbling. Let stand for 10 minutes.

Tip: To thaw the spinach, microwave on HIGH for 3 minutes, breaking apart with a fork halfway through heating.

RED VELVET CHEESECAKE

Recipe courtesy of Food Network Kitchen

Total: 2 hr; Prep: 20 min; Cook: 1 hr 40 min; Yield: 10 servings; Level: Easy

To view this online, click here.

Ingredients

For the crust:

1 1/2 cups finely crushed chocolate wafer cookies (about 28 cookies)

5 tablespoons unsalted butter, melted

1/3 cup sugar

Pinch of salt

For the filling:

4 8-ounce packages cream cheese, softened

1 1/4 cups sugar

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

2 tablespoons all-purpose flour

4 large eggs

1 tablespoon unsweetened cocoa powder

1 teaspoon red food coloring

Directions

Watch how to make this recipe.

Make the crust: Preheat the oven to 350 degrees F. Mix the cookie crumbs, melted butter, sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely.

Make the filling: Reduce the oven temperature to 325 degrees F. Beat the cream cheese, sugar, lemon juice and vanilla in a stand mixer fitted with the paddle attachment until smooth, 4 to 5 minutes. Add the flour, then beat in the eggs one at a time. Transfer 2 cups batter to a bowl; stir in the cocoa powder and food coloring. Pour the red batter into the crust, then pour the white batter on top. Using a spoon, pull some of the red batter up from the bottom of the cake and swirl. Bake until the edges are set but the center is still wobbly, about 1 hour, 20 minutes.

Turn off the oven but keep the cake inside to cool, 20 minutes. Run a knife around the edge of the pan (don't remove the springform side), then transfer to a rack to cool. Refrigerate at least 4 hours before slicing.

COCONUT RICE

This is from Tejal Rao in The New York Times cooking e-newsletter. The recipe begins, “Coconut milk lends rice both fat and sweetness, making it a richer, more mellow side than plain rice. To make it, simply replace half of the cooking water with coconut milk. It becomes a meal if you serve it with a fried egg, finely sliced pickled chiles with a little of their pickling liquid and some crushed peanuts. And if you wanted to turn it into dessert, serving it with ripe fruit like cut mango on top, you could stick to the recipe below, but bump the sugar up to 2 tablespoons.”

Yield: 3 to 4 servings; Time: 35 minutes

To view this recipe online, click here.

LEARN: How to Make Rice

Ingredients

1 cup long-grain white rice, such as jasmine

3/4 cup coconut milk

1 scant tablespoon sugar

1/2 teaspoon kosher salt, plus more to taste

3/4 cup water

Preparation

Rinse the rice a few times, until the water that drains away runs almost completely clear.

Put in a medium, heavy-bottomed pot over medium-high heat with coconut milk, water, sugar and salt. When the liquid comes up to a boil, give it a good stir, scraping the bottom of the pot. Cover the pot and turn the heat down to low.

Cook for 15 minutes, then turn off the heat and let the rice rest for 10 minutes. Mix gently with a flexible rubber spatula. Taste, season with salt and serve.

VEGAN CHILI

This yummy recipe is from Lena Abraham on Delish. The recipe begins with the words, “Hearty and healthy.” Works for me!

Yields: 6; Prep Times: 15 minutes; Total Time: 1 hour 15 minutes.

To view this online, click here.

Ingredients

1 tbsp. olive oil

2 bell peppers, diced

1 yellow onion, chopped

2 stalks celery, diced

3 cloves garlic, minced

2 tsp. chili powder

1 tsp. smoked paprika

1 tsp. cumin

1 tsp. dried oregano

kosher salt

Freshly ground black pepper

1 (12-oz) bottle Mexican beer such as Modelo

1 large sweet potato, cut into 1/2" cubes

1 (15-oz) can black beans, drained and rinsed

1 (15-oz) can pinto beans, drained and rinsed

1 (28-oz) can diced fire-roasted tomatoes

2 c. vegetable broth

For Topping

1 avocado, sliced

Lime wedges

thinly sliced scallions

Directions

In a large pot, heat olive oil over medium heat. Add peppers, onions and celery and cook until softened, 3 to 4 minutes. Add garlic, chili powder, paprika, cumin, and oregano and sauté until fragrant, 1 to 2 minutes more. Season with salt and pepper.

Add beer and cook until it has reduced by half, about 6 to 8 minutes, stirring occasionally. Add sweet potato, black and pinto beans, tomatoes and vegetable broth. Stir and bring to a boil, then reduce to a simmer and cook until slightly reduced and sweet potatoes are cooked through, 30 to 35 minutes.

Serve with the toppings of your choice.

CARROT CAKE

This comes from Alton Brown of the Food Network show Good Eats.

Total:2 hr 50 min; Prep: 40 min; Inactive: 1 hr; Cook: 1 hr 10 min; Yield: 1 (9-inch) cake; Level: Easy

To view this online, click here.

Ingredients

Unsalted butter, for the pan

12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan

12 ounces grated carrots, medium grate, approximately 6 medium

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1/4 teaspoon freshly ground nutmeg

1/2 teaspoon salt

10 ounces sugar, approximately 1 1/3 cups

2 ounces dark brown sugar, approximately 1/4 cup firmly packed

3 large eggs

6 ounces plain yogurt

6 ounces vegetable oil

Cream Cheese Frosting, recipe follows

Directions

Watch how to make this recipe.

Preheat oven to 350 degrees F.

Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.

Put the carrots into a large mixing bowl and set aside.

Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.

In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.

With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.

Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.

Cream Cheese Frosting:

8 ounces cream cheese

2 ounces unsalted butter, room temperature

1 teaspoon vanilla extract

9 ounces powdered sugar, sifted, approximately 2 cups

In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.

Place the frosting in the refrigerator for 5 to 10 minutes before using.

Yield: approximately 2 cups

BROCCOLI CHOWDER

From Diabetic Gourmet. Yield: 6 servings, 1 cup each

Source: "The Eating Well Diabetes Cookbook"

Ingredients

1 tablespoon extra-virgin olive oil

1 large onion, chopped (1-1/2 cups)

1 large carrot, diced (1/2 cup)

2 stalks celery, diced (1/2 cup)

1 large potato, peeled and diced (1-1/2 cups)

2 cloves garlic, minced

1 tablespoon all-purpose flour

1/2 teaspoon dry mustard

1/8 teaspoon cayenne pepper

3-1/2 cups vegetable broth (two 14-ounce cans)

8 ounces broccoli crowns, cut into 1-inch pieces, stems and florets separated (3 cups)

1 cup grated reduced-fat Cheddar cheese

1/2 cup reduced-fat sour cream

1/8 teaspoon salt, or to taste

Directions

Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more.

Transfer 2 cups of the chowder to a bowl and mash; return to the pan. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through. Season with salt.

Nutritional Information Per Serving (1 cup each): Calories: 180, Fat: 8 g, Cholesterol: 15 mg, Carbohydrate: 23 g, Protein: 6 g, Fiber: 4 g, Sodium: 354 mg Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 High-Fat Meat

Monday, March 11, 2019

Meatless Monday

Wednesday, June 20, 2018

Chili

I'm sure at least one or two people are thinking, Chili? It's practically summer! And while chili is one of those meals that goes well when the weather cools off, I enjoy it pretty much year 'round.

That said, today's chili recipes include Turkey and Hominy Chili with Smoky Chipotle and Southwest White Chicken Chili. Enjoy!

VEGAN CHILI

This yummy recipe is from Lena Abraham on Delish. The recipe begins with the words, “Hearty and healthy.” Works for me!

Yields: 6; Prep Times: 15 minutes; Total Time: 1 hour 15 minutes.

To view this online, click here.

Ingredients

1 tbsp. olive oil

2 bell peppers, diced

1 yellow onion, chopped

2 stalks celery, diced

3 cloves garlic, minced

2 tsp. chili powder

1 tsp. smoked paprika

1 tsp. cumin

1 tsp. dried oregano

kosher salt

Freshly ground black pepper

1 (12-oz) bottle Mexican beer such as Modelo

1 large sweet potato, cut into 1/2" cubes

1 (15-oz) can black beans, drained and rinsed

1 (15-oz) can pinto beans, drained and rinsed

1 (28-oz) can diced fire-roasted tomatoes

2 c. vegetable broth

For Topping

1 avocado, sliced

Lime wedges

thinly sliced scallions

Directions

In a large pot, heat olive oil over medium heat. Add peppers, onions and celery and cook until softened, 3 to 4 minutes. Add garlic, chili powder, paprika, cumin, and oregano and sauté until fragrant, 1 to 2 minutes more. Season with salt and pepper.

Add beer and cook until it has reduced by half, about 6 to 8 minutes, stirring occasionally. Add sweet potato, black and pinto beans, tomatoes and vegetable broth. Stir and bring to a boil, then reduce to a simmer and cook until slightly reduced and sweet potatoes are cooked through, 30 to 35 minutes.

Serve with the toppings of your choice.

TURKEY AND HOMINY CHILI WITH SMOKY CHIPOTLE

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “Making an authentic pozole — the fragrant Mexican hominy stew — has been on my list of things to do for years, but it can be very labor intensive. One recipe by Diana Kennedy, the author of Mexican cookbooks, calls for trimming hominy and boiling a pig’s head. Just reading about it causes my enthusiasm to wane. This stew is a compromise; a sort of a pozole-chili hybrid, loaded with ground turkey, bell peppers, hominy and pinto beans. Chile powder adds heat, jalapeño brightness and canned chipotle chile in adobo smokiness and depth. A bottle of beer provides a pleasant bitterness that complements the spice. This recipe makes a very large batch perfect for entertaining or for stocking the freezer, but you can easily half it to feed a family of four.”

Yield: 8 to 10 servings; Time: 1 hour 30 minutes

This was featured in “Save the Pig’s Head for Later” and can be found online here.

Ingredients

4 tablespoons olive oil

2 1/2 pounds ground turkey

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

6 garlic cloves, chopped

2 tablespoons chili powder

2 large Spanish onions, chopped

red pepper, chopped

1 green pepper, chopped

1 to 2 jalapeño peppers, to taste, seeded and chopped

1 28-ounce can tomato purée

2 15-ounce cans white hominy, drained

2 15-ounce cans pinto beans, drained

1 12-ounce bottle beer

2 to 3 chipotles in adobo sauce, to taste, minced

1 teaspoon dried oregano

2 bay leaves

Sour cream, for serving

5 scallions, white and light green parts, sliced, for serving

1 bunch chopped cilantro, for serving

Lime wedges, for serving

Preparation

In a large pot over medium-high heat, warm 1 tablespoon oil. Brown half the ground turkey with 3/4 teaspoon salt and 1/4 teaspoon pepper, stirring occasionally until golden, 6 to 8 minutes. Stir in half the garlic and half the chili powder and sauté for another 30 seconds. Using a slotted spoon, transfer turkey to a bowl. Brown remaining turkey in same manner, transferring it to bowl with rest of turkey.

Add remaining 2 tablespoons oil to pot and sauté onions, bell peppers and jalapeño peppers with remaining 1/2 teaspoon salt. Cook, stirring, until onion is translucent, about 10 minutes.

Return ground turkey and any liquid in bowl to pot and add tomato purée, hominy, beans, beer, chipotles, oregano and bay leaves with 3 cups water. Simmer chili, partly covered, until it is thick enough for your taste, about 1 hour. Serve hot, garnished with sour cream, scallions, cilantro and lime wedges.

TEXAS-STYLE CHILI

This is from Juila Moskin in The New York Times cooking email. Julia wrote, “Calling a dish ‘Texas Chili,’ especially if you’re not a native of that state, is clearly asking for trouble. But this recipe, refined over years of potlucks and Super Bowl parties, is too good to keep under wraps. Its depth of flavor, from different chile types, makes this recipe stand out. It also has whole spices, unsweetened chocolate and dark beer that meld seamlessly into a brick-red sauce that naps the succulent meat. The meat can be cut into large chunks, or, more traditionally, thin slices, especially if you are using a tougher cut than chuck. Sirloin also makes good chili. If you have masa harina, the corn flour used to make tortillas, that will make the gravy even thicker, but it is not necessary. Like many vigorously spiced dishes, this one tastes even better a day or two after it is made and will hold its flavor well for at least a week.”

Yield: 12 servings; Time: 2 hours.

This was featured in “Texas Chili Makes a Welcome Guest” and can be viewed online here.

Ingredients

1 tablespoon whole cumin seeds

1 1/2 teaspoons whole coriander seeds

4 pounds beef chuck roast or steak

1 teaspoon salt, more to taste

3 tablespoons vegetable oil, plus extra as needed

1 large yellow or white onion, chopped, plus extra chopped onion for serving

6 large garlic cloves, minced

4 to 7 large fresh green jalapeños (depending on how much heat you like), stemmed, seeded and chopped

3 tablespoons masa harina or 1 corn tortilla, torn into pieces (optional)

2 tablespoons ground pure chile powder, such as pasilla, Chimayo or ancho

1 tablespoon dried oregano

1 (12-ounce) bottle Negra Modelo beer

1 28-ounce can diced tomatoes, or 3 10-ounce cans Ro-Tel canned tomatoes with green chiles

1 ounce unsweetened chocolate

3 whole dried large red chiles, such as New Mexico or guajillo

Chopped fresh cilantro, for serving

Fritos or warmed flour tortillas, for serving

Preparation

In a small heavy skillet, toast cumin and coriander seeds until fragrant. In a mortar and pestle, or in a coffee grinder, grind to a powder and set aside.

Meanwhile, roughly cut beef into 2-inch cubes, or slice it against the grain into pieces about 1/4-inch thick by 1 1/2 inches square. Sprinkle with salt.

In a large, heavy pot over high heat, heat oil until shimmering. Working in batches to avoid crowding the pan, brown the meat, turning occasionally until crusty. Adjust heat to prevent scorching. As it is cooked, remove the meat to drain on paper towels. Add more oil as needed for browning, but do not clean out the pot.

To the empty but crusty pot, add onion, garlic, jalapeños, masa harina or tortilla (if using), chile powder, cumin-coriander powder and oregano. Cook, stirring, until onion has softened, 5 to 10 minutes. Add meat, beer, tomatoes, chocolate, whole dried chiles and 1 quart water. Bring to a gentle simmer and simmer about 1 1/2 hours, or until meat is fork-tender. Remove the dried chiles. Taste and add salt if necessary.

Serve immediately or let cool and refrigerate. The chili tastes best one or two days after it is made.

Reheat over low heat if necessary and serve in bowls, sprinkled with chopped onion and cilantro. Add Fritos for crunch, or dip tortillas into the spicy gravy.

SOUTHWEST WHITE CHICKEN CHILI

This recipe is from Family Time, and begins, “Got 30 minutes and a craving for good chili? Then get out your saucepan, because this chicken chili really satisfies.”

Serves: 6 servings (about 1 1/4 cups each); Prep Time: 10 minutes; Cook Time: 20 minutes

To view this online, click here.

Ingredients

1 tablespoon Vegetable Oil

4 skinless, boneless chicken breast half (about 1 pound), cut into cubes

4 teaspoons chili powder

2 teaspoons ground cumin

1 large onion, chopped (about 1 cup)

1 medium green pepper, chopped (about 3/4 cup)

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

3/4 cup water

1 1/2 cups frozen whole kernel corn

2 cans (about 15 ounces each) white kidney beans (cannellini), rinsed and drained

2 tablespoons Shredded Cheddar cheese

Directions

Heat the oil in a 4-quart saucepan over medium-high heat. Add the chicken, chili powder, cumin, onion and pepper and cook until the chicken is cooked through and the vegetables are tender, stirring often.

Stir the soup, water, corn and beans in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes, stirring occasionally. Sprinkle with the cheese.

CHIPOTLE VEGGIE CHILI

This yummy recipe is from Morningstar Farms, and begins, “Chipotle peppers, packed in adobo sauce, kick up the flavor of this veggie-packed chili, making it perfect for serving before the big game.”

Prep Time: 15 min; Total Time: 50 min; Servings: 8

To view this online, click here.

Ingredients

1 cup chopped onion

1 cup seeded and chopped red bell pepper

1 cup chopped carrots

2 cloves garlic, minced

1 tablespoon vegetable oil

2 teaspoons ground cumin

1 can (28 oz.) crushed tomatoes

2 cups water

1 can (15 oz.) kidney beans, rinsed and drained

3 tablespoons finely chopped chipotle peppers in adobo sauce

1 teaspoon dried basil leaves

1 package (12 oz.) Morningstar Farms® Meal Starters Grillers® Recipe Crumbles™

2 cups coarsely chopped zucchini

1/2 cup frozen whole corn kernels

Keebler® Club® Cornbread Cracker Bites Homestyle

In nonstick Dutch oven cook onion, bell pepper, carrots and garlic in hot oil until tender. Stir in cumin. Cook and stir for 1 minute more.

Stir in tomatoes, water, kidney beans, chipotle pepper and basil. Bring to boiling. Reduce heat. Simmer, covered, for 30 minutes, stirring occasionally.

Stir in MORNINGSTAR FARMS MEAL STARTERS GRILLERS RECIPE CRUMBLES, zucchini and corn. Return to boiling. Reduce heat. Simmer, uncovered, for 5 minutes more. Ladle into serving bowls. Serve topped with KEEBLER CLUB Cornbread Cracker Bites Homestyle.

Tuesday, April 3, 2018

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's six recipes include Lemon Icebox Pie III and Chicken Mozzarella. Enjoy!

RED BEANS AND RICE

This is from Kim Severson in The New York Times cooking e-newsletter. Kim wrote, “Every Monday, you can find a pot of red beans and rice cooking in someone’s kitchen in New Orleans. The food writer and New Orleans bon vivant Pableaux Johnson’s house is no exception. The dish, an easy meal from when people used to reserve Monday to do the wash, was once made with the pork bone left over from Sunday supper. In this version, Mr. Johnson strongly encourages the use of hand-made Louisiana Andouille, but smoked sausage will do.”

Yield: About 12 cups; Time: 2 1/2 hours, plus at least 4 hours’ soaking.

Note: Several readers to the NYT cooking e-newsletter responded that they soak the beans for 10 minutes, bring to a boil for 20 minutes, then let them sit until ready to cook. I’ve usually boiled them for 10 minutes or so, then let them sit for maybe an hour. That also seems to do the trick.

This was featured in: Fluffy. Tasty. Tricky. and can be viewed online here.

LEARN: How to Make Rice

Ingredients

1 1/2 pound dried red beans (preferably New Orleans Camelia brand)

1 pound Andouille sausage, sliced 1/2-inch thick (smoked sausage can also be used)

4 tablespoons olive oil

6 garlic cloves, minced

2 medium onions, finely diced

1 large rib celery, finely diced

1 medium green bell pepper, chopped

1 1/2 teaspoons black pepper

1/8 teaspoon cayenne pepper

2 teaspoons salt

3 bay leaves

2 teaspoons dried basil

3/4 teaspoon rubbed sage

1 cup chopped fresh parsley

1 bunch fresh green onions, chopped

Cooked white long-grain rice, for serving

Preparation

In a large bowl, cover beans in water and soak for at least 4 hours or overnight. (Water should cover beans by at least an inch.)

In a large, heavy pot, brown sausage in 1 tablespoon of oil until slightly crisp. Add remaining oil, then the garlic and onions. Sauté over medium heat until onions become transparent and limp. Add celery and bell pepper and sauté for 5 minutes.

Pour soaked beans and water into the pot and bring to a simmer. Add black pepper, cayenne, salt and all herbs except parsley.

Cook until beans are softened, about 11/2 to 2 hours. Taste and adjust seasonings.

Fifteen minutes before serving, remove 1 cup of beans to a bowl and, using a fork, mash them and stir back into the pot to enhance the creamy texture of the dish. Add parsley and green onions. Simmer about 15 minutes, taste and adjust seasoning, and add up to 1 cup more water if beans seem too thick. Remove bay leaves. Serve over white long-grain rice.

SPINACH & ARTICHOKE CHICKEN

This comes from Lauren Miyashiro on Delish. The recipe begins, “This creamy skillet chicken dinner will give you life.”

Yields: 6; Prep Time: 10 minutes; Total Time: 30 minutes.

To view this online, click here.

Ingredients

2 tbsp. extra-virgin olive oil

6 chicken breasts

kosher salt

Freshly ground black pepper

1/2 tsp. dried oregano

3 tbsp. butter

3 cloves garlic, minced

2 c. baby spinach

1 (13.75-oz.) can artichoke hearts, chopped

1/2 c. sliced roasted red peppers

1 c. half-and-half

3/4 c. shredded mozzarella

1/4 c. Parmesan

Directions

Season chicken all over with salt, pepper, and oregano. In a large skillet over medium-high heat, heat olive oil. Add chicken and cook until golden, about 6 minutes per side. Remove chicken from skillet.

Melt butter in skillet then stir in garlic and cook until fragrant, about 30 seconds. Stir in baby spinach, artichokes and red peppers and cook until spinach starts to wilt. Add half-and-half and bring mixture to a simmer. Stir in mozzarella and Parmesan and season with salt and pepper.

Return chicken to skillet and cook until sauce has thickened slightly and chicken is completely cooked through, about 5 minutes more. Remove from heat.

Serve chicken warm with sauce.

LEMON ICEBOX PIE III

This is from Heather Simpson on AllRecipes. The recipe begins, "A family favorite when a no-bake, fast pie is needed. (And family members too small to use the oven can make dessert!) Very pretty when garnished with whipped cream and mint leaves.”

This recipe makes 8 servings and can be found online here.

Ingredients

1 (9 inch) prepared graham cracker crust

2 (8 ounce) packages cream cheese, softened

1 (14 ounce) can sweetened condensed milk

2 lemons, juiced

1 teaspoon lemon zest

Directions

In a medium mixing bowl, beat cream cheese until fluffy. Add condensed milk, lemon juice, and lemon rind. Mix until smooth. Pour mixture into crust. Refrigerate at least 2 hours before serving. Garnish with whipped cream and mint leaves if desired.

CHICKEN MOZZARELLA

This recipe is from Family Time, and begins, “This effortless meal from the oven features mozzarella-topped chicken breasts baked in an Italian-seasoned tomato sauce...and it's on the table in just 40 minutes!”

Serves: 4 servings; Prep Time: 20 minutes; Cook Time: 20 minutes

This can be viewed online here.

Ingredients

1 1/4 pounds skinless, boneless chicken breast half

1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Tomato Soup

Dried oregano leaves, crushed or 1/2 teaspoon dried Italian seasoning

1/2 teaspoon garlic powder

1/4 cup shredded mozzarella cheese (about 1 ounce)

1/2 of a 1-pound package rotini pasta (about 3 cups), cooked without salt and drained

Directions

Heat the oven to 400°F.

Place the chicken into an 11 x 7 x 2-inch baking dish. Stir the soup, Italian seasoning and garlic powder in a medium bowl. Spoon the soup mixture over the chicken.

Bake for 20 minutes or until the chicken is cooked through. Sprinkle the chicken with the cheese. Serve the chicken and sauce with the pasta.

Ingredient Note: (from Family Time) “We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.”

VEGAN CHILI

This yummy recipe is from Lena Abraham on Delish. The recipe begins with the words, “Hearty and healthy.” Works for me!

Yields: 6; Prep Times: 15 minutes; Total Time: 1 hour 15 minutes.

To view this online, click here.

Ingredients

1 tbsp. olive oil

2 bell peppers, diced

1 yellow onion, chopped

2 stalks celery, diced

3 cloves garlic, minced

2 tsp. chili powder

1 tsp. smoked paprika

1 tsp. cumin

1 tsp. dried oregano

kosher salt

Freshly ground black pepper

1 (12-oz) bottle Mexican beer such as Modelo

1 large sweet potato, cut into 1/2" cubes

1 (15-oz) can black beans, drained and rinsed

1 (15-oz) can pinto beans, drained and rinsed

1 (28-oz) can diced fire-roasted tomatoes

2 c. vegetable broth

For Topping

1 avocado, sliced

Lime wedges

thinly sliced scallions

Directions

In a large pot, heat olive oil over medium heat. Add peppers, onions and celery and cook until softened, 3 to 4 minutes. Add garlic, chili powder, paprika, cumin, and oregano and sauté until fragrant, 1 to 2 minutes more. Season with salt and pepper.

Add beer and cook until it has reduced by half, about 6 to 8 minutes, stirring occasionally. Add sweet potato, black and pinto beans, tomatoes and vegetable broth. Stir and bring to a boil, then reduce to a simmer and cook until slightly reduced and sweet potatoes are cooked through, 30 to 35 minutes.

Serve with the toppings of your choice.

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.

Taco Tuesday

It's time for another Taco Tuesday. Today's offerings include Slow Cooker Smoky Pulled Pork Tacos and Buffalo Cauliflower Tacos with Avocado Crema. Enjoy!

TACO PIZZAS

This is from Lena Abraham at Delish. The recipe begins, “Tacos and pizzas are meant to be together.”

Total Time: 20 minutes; Prep Time: 10 minutes; Level: Easy; Serves: 6 servings

To view this online, click here.

Ingredients

1 tbsp. extra-virgin olive oil

1 medium onion, chopped

1 lb. ground beef

1 packet taco seasoning

kosher salt

Freshly ground black pepper

6 tostada shells

1 c. salsa

2 c. Mexican blend cheese

1 c. cherry tomatoes, cut into rounds

1 c. Shredded lettuce

1/2 c. sour cream

Cilantro, for garnish

Directions

In a medium skillet over medium heat, heat oil. Add onion and cook until tender, about 5 minutes. Add ground beef and taco seasoning, breaking up the meat with a wooden spoon. Season with salt and pepper, and cook until the beef is no longer pink, about 6 minutes. Drain fat and set aside.

Build your “pizza”: spread a spoonful of salsa on your tostada shell, then top with cheese, meat, tomatoes, lettuce and a dollop of sour cream. Garnish with cilantro if desired and serve.

CHICKPEA TACOS

This is from the March 2008 issue of Vegetarian Times, page 36. It starts off, “Turns out, tacos don’t have to be hot to be delicious. The chickpea-avocado mash used as a filling here is prepared and served at room temperature. (It makes a great sandwich spread as well.) Because the fat content of taco shells can vary, look for brands that contain approximately 6 grams or fewer per shell.” Serves 4 in 30 minutes or less.

To view this online, click here.

1 avocado, peeled, pitted, and diced

1 15-oz. can chickpeas, rinsed and drained

3 Tbs. chopped cilantro

4 tsp. fresh lime juice

1 clove garlic, minced (1 tsp.)

8 corn taco shells

2 cups baby salad greens

1 cup prepared salsa (medium or hot)

1/2 cup nondairy sour cream

Place avocado in small bowl, and mash with fork. Stir in chickpeas, cilantro, lime juice, and garlic; season with salt and pepper.

Set taco shells in napkin-lined basket. Place salad greens, salsa, and sour cream in separate bowls, and set out alongside chickpea-avocado mash.

To serve, let each person build their own taco by filling each shell with 1/4 cup chickpea-avocado mash, some greens, salsa, and sour cream.

nutritional information Per Serving (2 tacos): Calories: 402; Protein: 11 g; Total Fat: 19 g; Saturated Fat: 4 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 800 mg; Fiber: 10 g; Sugar: 2 g; Vegan; Gluten-Free

BUFFALO SOFT TACOS

4 Servings. Serving size: 1 taco

Source: Cooking Up Fun For Kids With Diabetes

View Recipe: http://diabeticgourmet.com/recipes/html/573.shtml

Ingredients

1/3 cup mild cayenne pepper sauce (such as Frank's Red Hot Sauce)

1 teaspoon corn oil

2 cups (about 10 ounces) diced cooked chicken breast

4 (8 inch) tortillas, warmed if desired

1/2 cup (2 ounces) finely shredded Monterey Jack cheese

1 cup finely chopped lettuce

2 tablespoons + 2 teaspoons light ranch dressing

Directions

Put cayenne pepper sauce and oil in a large zip-top bag. Add cooked chicken, seal bag, and shake to coat chicken well. Refrigerate for 30 minutes to allow chicken to marinate.

Pour chicken and sauce in a microwave-safe dish, cover, and heat 2 minutes or until hot (or pour chicken and marinade in a pan and warm on the stove over medium heat).

Lay 4 flour tortillas on the counter. Spoon 1/4 of chicken in the center of each one. Drizzle with the warm marinade if you want to. Top each with 1/4 of the cheese and 1/4 of the lettuce. Drizzle each with 1/4 of the dressing.

Fold each taco in half, or roll it up. Slice in half if you want to.

Nutritional Information Per Serving: Calories: 351; Protein: 30 g; Fat: 13 g; Sodium: 1220 mg; Cholesterol: 72 mg; Saturated Fat: 5 g; Dietary Fiber: 5 g; Carbohydrates: 26 g; Exchanges: 1-1/2 Starch, 4 Meat, lean

MEXICAN TACO SALAD

This recipe comes from FamilyTime. Serves: varies; Prep Time: 10 minutes; Cook Time: Varies

To view this online, go to http://www.familytime.com/recipe/showrecipe.aspx?recipeid=13446.

Ingredients

1 pound beef or turkey, ground

1 cup onion, chopped

1 cup ORTEGA® Thick & Chunky Salsa

3/4 cup water

1 packet (1.25-oz.) ORTEGA® Taco Seasoning Mix

1 can (15-oz.) kidney or pinto beans

1 can (4-oz.) ORTEGA® Diced Green Chiles

6 tortilla shells, or 3 cups of tortilla chips

6 cups lettuce, shredded

3/4 cup nacho and taco blend cheese, shredded

Directions

Cook beef and onion until beef is browned; drain. Stir in salsa, water and seasoning mix. Bring to a boil. Reduce heat to lwo; cook for 2 to 3 minutes. Stir in beans and chiles.

Layer ingredients as follows in each shell: 1 cup lettuce, 3/4 cup meat mixture, 2 tablespoons cheese, guacamole and tomatoes for garnish. Serve with ORTEGA® Thick & Smooth Taco Sauce, if desired.

BUFFALO CAULIFLOWER TACOS WITH AVOCADO CREMA

This is from Lindsay, whose blog, Pinch of Yum, is really good. Feel free to check it out!

This recipe begins, “This colorful, spicy, crispy, mega-yum recipe was inspired by the amazing buffalo ‘wings’ at J. Selby’s in Saint Paul and this recipe from Sarah Sullivan. Thanks to both sources of inspiration!”

Prep Time: 15 minutes Cook Time: 30 minutes Yield: 8-10 tacos (probably 4-5 servings)

To view this online, click here.

Ingredients

Buffalo Cauliflower Tacos:

1 cup flour

1 cup milk

1/4 teaspoon each garlic powder, salt, and pepper

1 head cauliflower (4-5 cups florets)

3/4 cup hot sauce (I used Frank’s brand)

shredded cabbage or slaw

chopped fresh cilantro

tortillas

Avocado Crema

2 avocados

1 clove garlic

1/4 cup sour cream (yogurt would work, too)

1/4 cup water

1/2 teaspoon salt

squeeze of lemon or lime

Instsructions

Batter the cauliflower: Preheat oven to 450 degrees. Whisk flour, milk, salt, pepper, and garlic powder. Dip cauliflower pieces in the batter and let excess drip off. Place on parchment-lined baking sheet. Bake on an upper rack for 15-20 minutes until lightly crisped and browned.

Spice the cauliflower: Gently toss the baked cauliflower in a bowl with the hot sauce. Return to pan. Bake for another 5-10 minutes.

Avocado Crema: Mix all ingredients in a food processor or blender until smooth.

Slaw: Toss the slaw with some of the avocado crema until it’s nice and creamy.

Tacos: Fill each tortilla with slaw, cauliflower, a drizzle of avocado crema, and cilantro. Perfection!

Notes:

Gluten Free: use almond meal and GF corn tortillas.

Vegan: use non-dairy milk and skip the sour cream in the sauce.

Cauliflower Pro Tip: It helps if you have a greased wire rack to back the cauliflower on – this allows excess batter to drip down and promotes crispiness. 👍🏼 But it works fine without, too.

Notes about texture: The texture as written is pretty firm and crispy, but not deep-fried-level crispy. Not surprisingly, you’d have to deep fry to achieve that. Which you could totally do! Here’s a recipe with a deep fry batter that I’d recommend if you want to spend the time doing that (it’s delish). But to me, this is a really great middle-of-the-road alternative that is a) much easier, b) healthier, and c) still really tasty!

SLOW COOKER SMOKY PULLED PORK TACOS

This comes from Heidi, self-described “photo-taking, storytelling, magazine and e-cookbook designing food blogger” for FoodieCrush. If you’ve never heard of her or checked out her blog, I suggest checking it out ASAP. Seriously.

For this recipe, Heidi wrote, “Just four simple ingredients tossed in your crock pot make this easy pulled pork shoulder recipe taco-night ready when topped with a crunchy Mexican slaw, smoky roasted salsa and guacamole.”

Total Time: 15 hours; Cook Time: 15 hours; Serves: 3-4 pounds pulled pork.

To view this on FoodieCrush, go to https://www.foodiecrush.com/slow-cooker-pulled-pork-tacos/.

Ingredients

6-8 pound bone-in pork shoulder

1 pint jar Smoky Roasted Salsa or smoky-flavored store-bought salsa

6 whole cloves garlic, peeled and smashed

3-4 canned chipotles in adobo sauce, chopped

6-inch corn or flour tortillas

Mexican coleslaw

Guacamole

Cotija cheese

Cilantro leaves, chopped

Instructions

Place the pork shoulder in a 6½ to 8 quart slow cooker. In a medium size bowl, mIx the salsa with the smashed garlic cloves and the chipotles in adobo sauce. Pour the salsa mixture over the pork. Cover with the lid of the slow cooker and cook on low for 12-14 hour, or until the pork falls off of the bone. Chill the crock with the contents still in it until cold all the way through.

Preheat the oven to 375 degrees F. Scrape away the congealed fat around the pork shoulder and use a bit of the fat to grease a 9 X 13-inch baking dish. Discard the rest of the fat but reserve the cooking juices.

Transfer the meat to a large cutting board and scrape away any visible fat. Use your hands to shred the meat into same-size pieces. Transfer the meat to the baking dish and bake, uncovered for 20 minutes or until the pork is hot all the way through. At the 10 minute mark, check to see if the meat is getting too dry. If so, toss it with a fork to keep it from drying out too much.

While the pork bakes, strain the cooking juices through a fine mesh sieve into a small saucepan. Bring to a boil, then reduce the heat to simmer and cook until reduced to 1/4 its original volume.

When the pork is hot, pour the reduced pan juices over the pork and toss to coat.

Warm the tortillas, either in a damp towel in a warm oven at 200 degrees F, or lightly char the tortillas over the flame of a gas stove. Assemble the tacos with a 1/3-1/2 cup pulled pork, Mexican coleslaw, guacamole and sprinkle with cotija cheese. Garnish with cilantro and serve with more smoky salsa if desired.

Pulled Pork recipe from Not Your Mama's Canning Book, by Rebecca Lindamood.

Friday, August 5, 2016

Friday Recipes

Enjoy!

BUCKWHEAT BERRY STRIPED CAKE

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “A combination of buckwheat and whole wheat flour gives this deeply buttery cake a character that is nutty, rich and complex, while a little almond flour adds tenderness. Baking it in a shallow tart pan instead of a cake pan allows the colorful berries to rest on top of the batter rather than sink to the bottom. It’s prettiest in a 10-inch tart pan, where the pattern will be at its most striking. But if you don’t have one, a 9-inch pan also works. We arranged the berries into stripes here, but feel free to create any design you like. Serve this on the same day as you bake it, preferably within 6 hours of baking. It doesn’t keep well overnight.” Yield: 10 servings; Time: 45 minutes.

This was featured in “The Trick to Keeping Berry Cake Beautiful” and can be viewed by clicking here.

Ingredients

1/3 cup almond flour

1/3 cup all-purpose flour

1/3 cup whole wheat flour

1/4 cup buckwheat flour

1/2 teaspoon baking powder

1/2 teaspoon fine sea salt

1 stick butter, softened, more for buttering pan

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 large egg

1/4 cup buttermilk, sour cream or whole milk yogurt

1 cup mixed berries, such as strawberries, blueberries or raspberries, more as needed

1 tablespoon turbinado (or use granulated sugar)

Confectioners’ sugar, for serving

Whipped cream or crème fraîche (optional)

Preparation

Heat oven to 375 degrees and butter a 10-inch tart pan with a removable bottom. Line the bottom with a round of parchment, and butter that as well.

In a large bowl, whisk together almond, all-purpose, whole wheat and buckwheat flours, baking powder and salt.

Using an electric mixer, beat together butter, sugar and vanilla extract until pale and fluffy, about 3 minutes. Beat in egg, scraping down sides of bowl as necessary. Beat in buttermilk. (The mixture will look curdled, and that’s O.K.) Stir in flour mixture until just combined.

Scrape batter into prepared pan, smoothing and leveling the top. Place berries on top of batter and sprinkle with turbinado or granulated sugar.

Bake until golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool to room temperature on a wire rack and unmold. Sprinkle with confectioners’ sugar and serve, with whipped cream if you like.

KOREAN MEATBALLS AND NOODLES

This comes from Florence Fabricant, also in The New York Times cooking e-newsletter. Florence wrote, “This kalbi meatball recipe, adapted from the cookbook “Koreatown,” is easy and quick enough to consider for midweek dinner. It offers the sweetly peppered, slightly funky flavors typical of many Korean dishes, and gives new personality to everyday spaghetti and meatballs. My favorite utensil for making ground meat mixtures, by the way, is an old-fashioned potato masher. The book suggests wrapping the meatballs in lettuce, but I tossed them with noodles in a sauce that exploited the brown bits left in the cooking of the meatballs.” Yield: 4 servings; Time: 45 minutes.

This was featured in “A Second Look at Washington Syrah” and can be viewed online by clicking here.

Ingredients

1 pound ground beef, preferably short rib and chuck

1 1/2 tablespoons honey

1 teaspoon ground black pepper

1 tablespoon Asian sesame oil

1 tablespoon rice vinegar

1/3 cup chopped peeled Bosc or Asian pear

1/4 cup chopped onion

1/2 tablespoon grated ginger

3 tablespoons soy sauce

2 cloves garlic, minced

1 large egg, beaten

1/3 cup dry bread crumbs, preferably whole wheat

6 ounces udon noodles or linguine

2 tablespoons gochujang, or ketchup seasoned with 1 teaspoon hot sauce

3 scallions, trimmed and slant-cut

Preparation

Heat oven to 450 degrees. Line a rimmed baking sheet with foil. Place beef in a bowl.

Combine honey, black pepper, sesame oil, vinegar, pear, onion, ginger, soy sauce and half the garlic in a food processor or blender and whirl until well blended. Mix with beef. Add egg and bread crumbs and mix again. Form into 1 1/2-inch balls and arrange on the baking sheet with a bit of space between them. Place in the oven and bake 20 minutes.

While meatballs bake, bring a large pot of water to a boil. Add noodles and boil 5 minutes for udon, about 8 minutes for linguine. Reserve 2/3 cup of the pasta water, then drain pasta.

When meatballs are done, transfer them to a bowl and scrape pan juices into a sauté pan. Heat on medium, add remaining garlic and cook briefly until it starts to color. Whisk in gochujang, then pasta water. Simmer about 3 minutes, until sauce reduces and starts to thicken. Reduce heat to low, add noodles and toss in sauce. Add meatballs and mix gently. Transfer to a warm serving dish or individual bowls, scatter with scallions and serve.

HONEY PISTACHIO ICE CREAM

This comes from Anita Schecter, About.com’s Middle Eastern Food expert. Anita wrote, “As much as I love all desserts, nothing quite makes me swoon as much as the combination of sweet and salty. It's why chocolate covered salty pretzels and I are old friends and caramel sauce only interests me if it's got a good hit of sea salt. Candied or chocolate covered nuts are good but way more awesome if the nuts are salted.

“And so, as fond as I am of pistachios, pistachio ice cream and, basically all things pistachio, store bought pistachio ice cream is usually too sweet and one note for me. I'm missing the balance of the salt.

“Fortunately, I can easily remedy this situation by making my own and by using roasted and salted pistachios. You can make this with sugar only and omit the honey, if you like, but honey vanilla is another favorite flavor of mine so I decided to combine the two.

“When it comes to homemade ice cream, you can use a cooked custard base, which contains eggs. Or you can go for a straight dairy only option which doesn't require cooking. Because I wanted little bits and pieces of pistachios in my finished ice cream, I went with a no-cook method. If I wanted to strain them out, I would have cooked them with the base mix.

“I should also note that the color of pistachios, while definitely green, is nowhere near the deep green shade you find in store bought pistachio or even mint ice cream. You can certainly add some green food color to your ice cream if you really want that bright green shade. But I prefer to keep it all natural so my ice cream is still mostly beige but with green flecks from the bits of pistachios.

“This recipe is easy and simple and results in the perfect hit of sweet, salty and creamy. A perfect treat for a hot summer day. Enjoy!”

Prep Time: 12 minutes; Cook Time: 40 minutes; Freeze: 240 minutes; Total Time: 292 minutes; Yield: 8 (1/2 Cup) Servings

To view this online, click here.

Ingredients

1 Cup whole milk

2 Cups heavy cream

1/2 Cup honey

1/4 Cup sugar

1 Tablespoon vanilla (vanilla paste is best, if you have it)

1/4 Teaspoon Salt

1 Cup shelled roasted and salted pistachios

Preparation

In a large bowl, whisk together the milk, heavy cream, honey, sugar, vanilla and salt. Add the pistachios to a food processor and pulse a few times until the nuts are very broken down but not powder or paste. Add to the bowl.

Pour the mixture into your ice cream maker and follow manufacturer's instructions for use. Churn for 40 minutes and freeze for at least 4 hours before serving.

BEEF TACO SALAD

This comes from Judy Kim on Delish. According to Delish, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab."

For this recipe, Judy wrote, “Try a healthier twist on Taco Tuesdays.” Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 4 servings.

To view this online, click here.

Ingredients

1 lb. ground beef

kosher salt

Freshly ground black pepper

2 tbsp. Taco Seasoning

2 tbsp. tomato paste

vegetable oil

2 corn tortillas, cut into 1/4" strips

2 heads romaine lettuce, chopped

cherry tomatoes, halved

1 can black beans, drained and rinsed

1 c. shredded Cheddar

1 c. Pico de Gallo

sour cream

1/4 c. Chopped cilantro

Directions

Heat a large cast iron skillet over medium-high heat. Brown beef using a wooden spoon and break up meat into small pieces. Add 1 teaspoon salt and 1/2 teaspoon black pepper, taco seasoning, 2 tablespoons water, and tomato paste. Cook through, about 5 minutes. Turn off heat and set aside.

In a sauté pan add about 1/2" of vegetable oil. Heat until hot but not smoking. Fry tortilla strips until golden brown; transfer to a plate lined with paper towels. Season tortillas with salt just after removing from hot oil.

Assemble salad in 4 bowls with romaine, tomatoes, black beans, and warm taco meat. Top with cheddar cheese, pico de gallo, and sour cream. Garnish with cilantro and crisp tortilla strips.

BARBECUE SAUCE

This comes from a long-since-forgotten-email-list.

1/2 cup Karo light or dark corn syrup

1/2 cup finely chopped onion

1/2 cup ketchup

1/4 cup cider vinegar

1/4 cup prepared mustard

1/4 cup Worcestershire sauce

Directions:

In 1 1/2-quart saucepan combine Karo corn syrup, onion, ketchup, mustard and Worcestershire sauce. Stirring frequently, bring to boil. Reduce heat; boil gently 15 minutes or until thickened. Brush on chicken, ribs or beef, turning frequently, during last 15 to 20 minutes of grilling. Heat remaining sauce to serve with meat.

GRILLED PEACHES WITH MAPLE HONEY MARSCAPONE CHEESE

One of the email newsletters that I receive is from Delish. They find recipes from a variety of places; this comes from Joyful Healthy Eats. It starts off, “A sweet healthy dessert that will leave you feeling satisfied and guilt free, fresh Grilled Peaches with a Maple Honey Mascarpone Cheese topping!” Prep time: 3 mins; Cook time: 3 mins; Total time: 6 mins; Serves: 12 peach halves

To view this online, click here.

Ingredients

6 peaches, halved

canola oil

1/2 cup of almond slices {as garnish}

Maple Honey Mascarpone Cheese:

8 oz. of mascarpone cheese

1 tablespoon of maple syrup

1 tablespoon of honey

1 teaspoon of vanilla extract

Instructions

In a small bowl, mix together mascarpone, maple syrup, honey, and vanilla extract until combined. Set aside.

Heat grill to medium high heat.

Brush peaches with canola oil.

Place flesh side of peaches on grill.

Grill for 2-3 minutes on flesh side. Remove from grill.

Serve peaches with a tablespoon of mascarpone and a tablespoon of almond slices.

Confessions Of A Foodie