Key Lime Pie

Ok, here is an easy recipe for Key Lime Pie. I sort of tweaked a few recipes to make this one. Takes about 5 mins to prep and seemed to be a real crowd pleaser.


For Filling:
5 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
1/2 cup lime juice (I used bottled because I did not have fresh limes if you are using fresh you would probably need 4-5 limes, in that case, use the rind of one lime as well, that will really bring out the flavor)


Mix all ingredients together and set aside.


For crust:
1 1/2 cups graham wafer crumbs
1/2 cup sugar (you can use less if you want to)
6 tbsp butter/margarine (melted)


Mix all ingredients together and press into a 9 inch pie plate. Pour filling into the crust. Bake at 375 for 15 mins of until filling is set. Cool and then chill for an hour or until serving. Top with whip cream or whipped topping when ready to serve.

Peach Cobbler

Ingredients

• 8-10 peaches sliced (6 to 8 cups)
• 1/4 cup bourbon (I substituted 2 tbsp each vanilla and maple syrup)
• 3/4 cup sugar, plus more for sprinkling
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon, plus more for sprinkling
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 sticks cold unsalted butter
• 3/4 cup heavy cream, plus more for brushing

Directions

Preheat the oven to 375 degrees F. Combine the peaches, bourbon, 1/4 cup sugar, the cornstarch and cinnamon in a large bowl and toss to coat.

Sift the flour, the remaining 1/2 cup sugar, the baking powder and salt into a bowl. Cut 1 1/2 sticks of the butter into small pieces; add to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse crumbs. Pour in the cream and mix just until the dough comes together. Don't overwork; the dough should be slightly sticky but manageable.

Melt the remaining 1/2 stick butter in a 10-inch cast-iron skillet over medium-low heat. Add the peach mixture and cook gently until heated through, about 5 minutes. Transfer the mixture to a 2-quart baking dish (or leave in the skillet). Drop the dough by tablespoonfuls over the warm peaches. (There can be gaps because the dough will puff up and spread as it bakes.) Brush the top with some heavy cream and sprinkle with sugar and a little extra cinnamon.


Bake in the oven on a baking sheet (to catch any drips) until the cobbler is browned and the fruit is bubbling, 40 to 45 minutes. Serve warm with the ice cream.

*recipe from Food Network.com*

Homemade Lemon Filling

Ingredients

•  2/3 cups sugar  
•  3-1/2 tablespoons cornstarch 
• 1/8 teaspoon salt 
• 3/4 cup water 
• 1 egg slightly beaten
• 1 tablespoon butter (must be butter kids) 
• 1/4 cup fresh lemon juice 

How to make it 

•  Set up your double-boiler
• Begin by placing water in pot and double boiler bowl on top - make sure the water from pot does not touch bottom of bowl. Turn on heat and let water come to a boil., Then turn heat to a medium, medium low so it simmers.
• Place sugar, cornstarch and salt in double boiler and stir in water with whisk.
• Cook over boiling water until thickened, stirring constantly.
• Once it is thickened, cover with lid and cook an additional ten minutes (and yes stir occasionally - say every three minutes)
• Temper your already slightly beaten egg with some of the hot mixture, then add this slowly back into the remaining hot mixture while stirring constantly.
• Cook over hot (and not boiling) water for 2 minutes, stirring constantly.
• Remove from heat, taking double boiler bowl off and out of the pan that had the water.
• Add butter and stir till butter has melted.
• Chill, once completely cooled, then add the lemon juice and stir.

Hot & Sweet Drumsticks

• 1 cup Apricot Preserves
• 1/2 cup Ketchup
• 1/4 cup Soy Sauce
• 2 teaspoons Minced Garlic
• 2 teaspoons Hot Pepper Sauce
• 3 pounds Drumsticks (about 12)

Preheat oven to 350F. In a small saucepan, combine preserves, ketchup, soy sauce, garlic and hot pepper sauce. Cook and stir over medium-low heat until preserves are melted.
Arrange drumsticks in a single layer on a 13 x 9″ baking pan. Pour sauce over drumsticks, turning to coat. Bake, uncovered, for 40-45 minutes or until chicken is done, spooning sauce over drumsticks while baking. Serves 6.

-Recipe from Pioneer Woman

Cauliflower Soup

• 1 stick Butter, Divided
• ½ whole Onion, Finely Diced
• 1 whole Carrot Finely Diced
• 1 stalk Celery, Finely Diced
• 1 whole (to 2 Whole) Cauliflower Heads (roughly Chopped)
• 2 Tablespoons Fresh Or Dried Parsley (chopped)
• 2 quarts Low-sodium Chicken Broth Or Stock
• 6 Tablespoons All-purpose Flour
• 2 cups Whole Milk
• 1 cup Half-and-half
• 2 teaspoons To 4 Teaspoons Salt, To Taste
• 1 cup (heaping) Sour Cream, Room Temperature

Preparation Instructions

In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown.

Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine.

Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.

In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly.

Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.

Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.
Serve immediately.

- Recipe from Pioneer Woman

Easy Red Velvet Cake and Cream Cheese Frosting

Ingredients:

• 1 box white cake mix (2-layer size)
• 1 box (4-serving size) instant vanilla pudding mix
• 4 large eggs
• 2 tablespoon unsweetened cocoa powder
• 1 tablespoon white vinegar
• 1 cup milk
• 1/2 cup vegetable oil
• 2 ounces red food coloring
• 1/2 Cup sour cream

Combine all ingredients together and beat for 4 minutes on medium speed, scraping the sides and bottom of the bowl several times. Grease 1 bundt pan and pour int he batter. Bake at 350° for 40-45 minutes or until the cake springs back when lightly touched in the center.

Cool cake prior to icing.  Cut in half so that you can fill it with frosting.

 Cream Cheese Frosting

• 4 ounces butter, softened
• 8 ounces cream cheese, softened
• 1 tablespoon vanilla extract
• 1 box (1 pound) confectioners' sugar
• 2-4 tbsp milk (as needed)

Beat the butter butter and cream cheese until smooth and light. Add vanilla and confectioners' sugar; beat until smooth.  Add milk until desired consistency. Spread frosting over layers and sides.

BBQ Pork Tenderloin

Ingredients

2-3 pork tenderloins  

2 tsp (10 mL) cornstarch  

1 green_onion, finely chopped   

1 tsp salt 

Marinade: 1/2 cup (125 mL) orange juice  

1/4 cup (50 mL) tomato paste  

2 tbsp (25 mL) grainy mustard  

3 cloves garlic, minced 

4 tsp (20 mL) chili_powder 

1-1/2 tsp (7 mL) sugar  

1 tsp (5 mL) each ground cumin and coriander  

1/2 tsp (2 mL) Worcestershire sauce  

1/4 tsp (1 mL) salt

Preparation:

Marinade: In bowl, whisk together orange juice, tomato paste, mustard, garlic, chili powder, sugar, cumin, coriander, Worcestershire sauce and salt. Add pork, turning to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Remove pork from marinade, letting excess drip back into bowl. Pour marinade into small saucepan; set aside.

Place pork on greased grill over medium heat; close lid and grill, turning 3 times, until browned and just a hint of pink remains inside, about 20 minutes.

Meanwhile, bring reserved marinade and 3/4 cup (175 mL) water to boil over high heat; reduce heat and simmer until reduced to 1 cup (250 mL), 7 minutes.

In small bowl, whisk cornstarch with 1 tbsp (15 mL) cold water; whisk into marinade. Simmer until thickened and glossy, about 1 minute. Keep warm.

Transfer pork to cutting board and tent with foil; let stand for 10 minutes before slicing across the grain. Sprinkle with onion and coriander. Serve with sauce.

Scalloped Potatoes

6 medium potatoes, peeled and thinly sliced
4 tablespoons butter
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups milk
1 small onion,diced finely

Preheat oven to 350ºF.

Heat 3 tablespoons of butter in a saucepan over low heat until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk, 1/2 cup at a time. Heat to boiling. Boil and stir 1 minute.

Arrange potatoes in greased 2 quart casserole in 3 layers, topping each layer with part of the chopped onions and 1/3 of the sauce. Dot the top with the remaining 1 tablespoon of butter, broken into little pieces.

Cover and bake until potatoes are tender, about 90 minutes removing cover for the last 30 mins. Let stand 5 to 10 minute before serving. 

Serves 6

Chewy Chocolate Peanut Butter Bars

Ingredients:

1 1/2 cups ( 375 mL) icing sugar
1 1/2 cups (375 mL) crunchy peanut butter
1 1/2 tsp (7 mL) vanilla
1 pkg (510 g) Refrigerated Chocolate Chip Cookies

Method:

• Heat oven to 350°F (180°C).
• Combine icing sugar, peanut butter and vanilla; mix well.
• Press half of dough into bottom of ungreased 8 or 9-inch (20 or 23 cm) square baking pan. Press peanut butter mixture evenly over dough. Cut remaining dough into thin slices and arrange on top of peanut butter mixture.
• Bake 30 to 35 minutes or until golden brown and firm to the touch. Cool for 30 minutes. Refrigerate until chilled. Cut into squares. Serve chilled or at room temperature.

from lifemadedelicious.ca

Carrot, Butternut Squash Curry Soup

I have never really liked butternut squash but I thought this would be a good recipe to try.  It actually called for yellow squash but I could not find it at the market.  I made it thinking, if we don't like it oh well.  Can I just tell you, I think it might be one of my favorite soups.  The curry with the garlic and onions make for amazing flavor! 

I found the base recipe on the Pioneer Woman website and made some modifications that make it work for us.

    * 3 Tablespoons Olive Oil
    * 5 cloves Garlic, Minced
    * 1 whole Large Onion, Diced
    * 4 whole Carrots, Washed And Sliced Thin
    * 2 butternut squash, peeled and sliced
    * Salt To Taste
    * 1 Tablespoon Curry Powder & 1 tsp cumin
    * ½ cups Dry White Wine (I used cooking wine because that was all I had)
    * 8 cups Chicken Broth
  

Preparation Instructions

Heat olive oil in a heavy pot over medium heat. Add garlic and onions and stir to coat. Add carrots and cook for 3 minutes, or until they start to get soft. Sprinkle in a little salt.

Add squash. Stir and cook for a few minutes, until squash is soft and tender. After a few minutes, add salt to taste and the curry powder and cumin.

Pour in wine. Let evaporate for about 30 seconds, then pour in chicken broth. Reduce heat to a simmer, cover pot, and cook for 1 hour.

After 1 hour, taste and adjust seasonings. Turn off heat.

Puree soup using a hand blender, or in batches in a regular blender. Return to soup pot and bring to a simmer. Serve hot. 

Makes 12 cups (3 WW points for 2 cups)

Homemade Cinnamon Buns

I LOVE Cinnabon!  The smell as you are walking through the mall....mmmmmmmm.  Anyhow, last Saturday morning we were craving cinnamon buns.  The house was full of family and I ventured out and made this recipe.  It was really good, especially the icing!  I served them all to my guests over the weekend so that I did not eat the whole batch!

Ingredients:

• 1 (1/4 ounce) package dry yeast
• 1 cup warm milk
• 1/2 cup granulated sugar
• 1/3 cup margarine
• 1 teaspoon salt
• 2 eggs
• 4 cups flour

FILLING

• 1 cup packed brown sugar
• 2 1/2 tablespoons cinnamon
• 1/3 cup margarine, softened 
• 1/4 cup instant vanilla pudding powder 

ICING

• 8 tablespoons margarine
• 1 1/2 cups powdered sugar
• 1/4 cup cream cheese
• 1/2 teaspoon vanilla
• 1/8 teaspoon salt

Directions:

Prep Time: 1 hr
Total Time: 1 1/4 hr

1. For the rolls, dissolve the yeast in the warm milk in a large bowl.
2. Add sugar, margarine salt, eggs, and flour, mix well.
3. Knead the dough into a large ball, using your hands dusted lightly with flour.
4. Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
5. Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.
6. It should be approx 1/4 thick.
7. Preheat oven to 400 degrees.
8. To make filling, combine the brown sugar and cinnamon in a bowl.
9. Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.
10. Working carefully, from the long edge, roll the dough down to the bottom edge.
11. Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.
12. Bake for 10 minutes or until light golden brown.
13. While the rolls are baking combine the icing ingredients.
14. Beat well with an electric mixer until fluffy.
15. When the rolls are done, spread generously with icing.

Asparagus Bow Tie Pasta

2 cups farfalle (bow-tie pasta), uncooked

1 lb.  fresh asparagus spears, trimmed, cut into 1-inch lengths

1/2 cup halved orange pepper strips

1/4 cup  julienne-cut oil-packed sun-dried tomatoes (I drained them, the original recipe says not to)

1/2 cup chicken broth

2 oz. Cream Cheese (1/4 of 8-oz. pkg.), softened (I used light cream cheese)

1 Tbsp. chopped fresh oregano (or 1 tsp dried)

1 cup Shredded Italian Three Cheese Blend (I used 1/4 cup Parmesan cheese instead)

COOK pasta in large saucepan as directed on package, omitting salt and adding asparagus to boiling water for the last 2 min. Drain. MEANWHILE, cook peppers and tomatoes in large skillet on medium-high heat 2 to 3 min. or until crisp-tender, stirring frequently. ADD pasta mixture, broth, cream cheese and oregano to skillet; mix well. Cook and stir 5 min. or until sauce is slightly thickened. Top with cheese; cook 2 to 3 min. or until cheese begins to melt.  -Kraft What's Cooking Magazine Spring 2011 

Tomato Bisque

• 2 tablespoons butter
• 1 medium onion, chopped
• 1 small carrot, peeled and finely diced 
• 3 cloves garlic
• 2 tablespoons flour
•  2 (14.5-oz) can crushed tomatoes
• 2 cups reduced-sodium canned chicken broth
• 1 tablespoon fresh basil or 1/2 teaspoon dried basil
• 2 teaspoons fresh thyme or 1/2 teaspoon dried thyme leaves
• 1/4 tsp cumin
• dash cayenne pepper
• 1 cup light cream or milk(I use fat free half and half)
• Salt and pepper

In a large nonreactive saucepan, melt butter over medium heat. Add onion, garlic and carrot and cook, stirring frequently, until softened, 3 to 5 minutes. Add flour and cook, stirring constantly, 1 to 2 minutes without allowing to color. Add tomatoes with their juices, broth and spices. Bring to a boil. Reduce heat to low, cover, and simmer stirring frequently, 15 minutes. Remove and discard bay leaf.
In a food processor or blender, puree soup in batches until smooth. Return to pan and stir in cream. Season with salt and pepper, to taste. Simmer until heated through, 3 to 5 minutes, and serve.

Chicken Enchilada Casserole

5 boneless skinless chicken breasts, cubed and cooked

1 onion diced
1 can enchilada sauce
1 can cream of mushroom soup
1 can cream of chicken soup
1 doz. corn tortillas
Big bunches grated cheese
1 can diced green chili (sm. or lg. to taste)
Salt, pepper & garlic to taste

Saute meat with onion and set aside.  Mix with enchilada sauce, soups, chicken, chili, garlic, salt and pepper; mix well. Layer sauce with tortillas and cheese leaving off last layer of cheese. Put cheese on top the last 5 minutes or baking. Cover and bake 45 minutes in 350 degree oven.

This freezes really well too - pull it out and defrost.  Cook for about an hour.

Mediterranean Quinoa Salad

This is great served as an entree as well.   It is good both warm and cold.

2 cups water
2 cubes chicken bouillon
1 clove garlic, smashed
1 cup uncooked quinoa
2 large cooked chicken breasts - cut into bite size pieces
1 large red onion, diced and cooked with chicken
1 large red bell pepper, diced
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
1/2 teaspoon salt
1/2 cup fresh lemon juice
1 tablespoon balsamic vinegar
1/4 cup olive oil

1. Bring the water, bouillon cubes, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Discard the garlic clove and scrape the quinoa into a large bowl.
2. Gently stir the chicken, onion, bell pepper, feta cheese, parsley, chives, and salt into the quinoa. Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.

Curried Quinoa

I made and served this with chicken tikka, it had great flavor and was a great addition to the Indian chicken dish.  I am sure you could substitute the quinoa for brown or white rice as well.

1 Cup Quinoa

1½ Tbsp. Vegetable Oil

½ Onion Diced

1 Tsp. Grated Fresh Ginger Root

1 dash cayenne pepper

1 Heaping Tsp. Cumin

1 Heaping Tsp. Coriander

¼ Tsp. Ground Cinnamon

1¾ Cups Water

½ Cup Fresh or Frozen Peas 

Salt to Taste

1. Rinse quinoa with cold water.
     
2. Place oil and diced onions in a heavy saucepan. Saute the onions on medium high heat for four to five minutes.
    
3. Add the ginger root and quinoa. Cook for one minute stirring constantly.
   A fine, white spiral appears around the grain as it cooks.
    
4. Stir in the cumin, coriander, cinnamon, cayenne and salt. Cook for one minute stirring constantly.
    
5. Add the water and bring it to a boil. Cover, reduce heat, and simmer for 15 minutes.
    
6. Stir in peas. Cover and cook for four or five minutes or until peas are tender and all the water has been absorbed.
    
7. Fluff with a fork before serving.

Turkey Korma

Meat balls

1 pound ground turkey (you can use beef if you want)
1 egg
1/4 cup panko (or bread crumbs)
1 tsp each cumin, coriander, cinnamon, salt
2 tbsp chopped fresh parsley

Mix all ingredient together and form small meat balls and saute on high in a frying pan until cooked through


1 cup frozen peas
1 bottle prepared Korma sauce (I use VH)

Stir in peas and sauce with cooked meat balls and saute until heated through.  Serve over basmati rice with Naan.

Thai Corn and Shrimp Chowder

This recipe is from the Best of Bridge cookbook, Bravo.  I have made it with shrimp but have had it in a Thai restaurant with thinly sliced chicken.

 

1 tbsp butter

1 medium onion, peeled and finely chopped

1 small potato peeled and diced

1 medium red or yellow bell pepper, seeds and membranes removed, finely chopped

1/2 tsp Thai red curry paste

2 cups corn kernels, frozen or fresh

2 cups chicken stock

1 can coconut milk (14oz)

1 tsp packed brown sugar

1/4 tsp salt

24 medium shrimp, peeled, deveined

1 tbsp chopped fresh cilantro

1 tbsp lime juice

In a large, heavy skillet, melt the butter over medium-high heat.
When it has foamed, stir in the onion, pepper and potato  and saute for 5-7 mins.  Add curry paste and stir for 15 seconds.  Add corn, chicken stock, , brown sugar and coconut milk; bring to a boil.  Reduce heat and simmer for 15 mins.  Stir in the, shrimp, salt and pepper, and cilantro and gently simmer until the shrimp are just, cooked through 3-4 mins.  Do not overcook the shrimp.
Stir in cilantro and lime juice, taste and adjust seasonings with brown sugar, salt and lime juice.

Garnish with a few cilantro leaves in each bowl.

Classic French Bread

A friend of mine gave me this recipe.  It is so easy to make and tastes great too!  I have half of the dough for 1 loaf of bread with soup and the other half another day for pizza crust.

5 1/3 cups flour
2 tsp salt (1 tbsp coarse salt)
2 1/4 tsp instant yeast
2 Cups lukewarm water

Combine all ingredients in a mixing bowl.  Use a large spoon and stir for 1 minute until the dough comes together and all the flour is combined. (you can use 1-2 tbsp more water if needed).  Sough will be "shaggy".  Let it rest uncovered for 5 mins.  Oil hands and stretch and fold 4 times.  1. Top over 2. Right side over 3. Left side over 4 Bottom over.  Turn it over and place a bowl over the dough and let it rest for 10 mins.  Repeat stretching process 3 more times with 10 minutes between.  Dough should feel smooth and springy (you may still see little bits of yeast, that is ok).  Place dough ball in a lightly greased bowl with a lid and put it into the fridge for up to 4 days.

On Baking Day
2 hours before you plan to back it, remove the amount of dough you want to bake from the fridge.  Lightly oil your work space (counter).  Divide dough into equal parts for rolls or loaves and shape.  To shape into loaves, roll it like you are rolling a sleeping bag.

Lightly flour your counter where your dough is going to rise or proof.  If you are using a metal pan, you can flour the pan and let the dough proof on it.  Cover the loaves/rolls loosely with plastic wrap and let it proof for 1 hour.  Remove plastic wrap and let it proof for 45-60 mins.  Preheat oven to 550 F or as high as it will go.  When the dough is ready to bake turn the oven down to 450.  Take a sharp knife and slash the loaves or rolls to allow the gas to escape.  Slide your loaves or rolls into the oven.  Bake 10-12 minutes, rotate the pan and bake another 10-15 minutes (less for rolls)

Couscous salad with black beans, mushrooms and corn

2 tbsp extra virgin olive oil
1 cup Israeli couscous (you can use regular couscous or orzo pasta, too)
course salt and ground pepper
1/2 lb sliced button or cremini mushrooms
1 small bunch scallions, white and green parts separated and thinly sliced
1 1/4 cups fresh corn kernels (from 2 ears of corn)
1 can (15.5 oz) black beans, rinsed and drained
2 tbsp fresh lime juice
1 jalapeno (optional, but delicious in it) thinly sliced (I chopped it)
1 avocado, halved, pitted, peeled, and sliced

In a medium saucepan, heat 1 tbsp oil over medium-high heat. Add couscous and cook, stirring constantly, until golden brown and fragrant (about 4 minutes).

Add 1 1/2 cups water, season with salt, and bring got a boil. Reduce heat to low, cover, and simmer until liquid is absorbed and couscous is tender (about 15 minutes)

Meanwhile, in a large skillet, heat 2 tsp oil over medium-high heat. Cook mushrooms, stirring occasionally, until golden brown (about 5 minutes). Season with salt and pepper and then transfer to a large bowl.

Add 1 tsp oil to the skillet and cook the scallion whites and corn, stirring occasionally, until scallions are soft and corn is browned (about 5 minutes). Season with salt and pepper and then add to the mushrooms.

Add couscous, black beans, lime juice, jalapeno (if using), and scallion greens to the mushroom mixture and toss to combine. Season with salt and pepper and serve with avocado slices on top.

Recipe found in the "Everyday Food" Magazine

Confetti Quinoa Salad

Ingredients:

2 cups 25%-less-sodium chicken broth

1 cup quinoa, uncooked

1 cup cooked fresh corn

1 each green, yellow and red pepper, chopped

1/3 cup Kraft Signature Mandarin Orange with Sesame Dressing

1/4 cup chopped Italian parsley

1/4 cup Back to Nature Sea Salt Roasted Almonds, coarsely chopped

 

How to:

 

Bring broth and quinoa to boil in saucepan on high heat; simmer on medium-low 15 min. or until liquid is absorbed. Spoon into large bowl; cool.

Add all remaining ingredients except nuts; mix lightly.

Top with nuts.

Nutrition information:

 

Calories 170 , Total fat 6, Dietary fibre 3
Makes 8 servings, 3/4 cup (175 mL) each

Recipe from What's Cooking.com

Chicken/Turkey-Patty Pockets

1 pound ground dark-meat chicken (I used ground turkey)
2 large egg whites, lightly beaten
1/2 cup plain dried breadcrumbs
1/4 cup finely chopped onion
1/4 cup chopped fresh parsley
1 tablespoon minced garlic (I used 1 large clove fresh garlic)
1 teaspoon coarse salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
2 tablespoons olive oil

Pita pockets, for serving
Lettuce, sliced tomatoes and cucumbers, for serving
Minted yogurt sauce (optional, below), for serving

FOR THE MINTED YOGURT SAUCE

1 cup plain yogurt
2 tablespoons chopped fresh mint leaves (I substituted cilantro for mint because I did not have any, it was great too!)
1 tablespoon fresh lime juice
Coarse salt and ground pepper


Directions

1.Heat broiler, with rack in highest position. In a large bowl, combine chicken, egg whites, breadcrumbs, onion, parsley, garlic, salt, and spices and mix until well blended. Line a rimmed baking sheet with foil and drizzle with 1 tablespoon oil. Divide chicken mixture into 8 portions (about 2 1/2 to 3 ounces each) and place on sheet. Shape each into an oval patty and use your hand to flatten slightly. Drizzle 1 tablespoon oil over patties.

2.Broil until lightly browned, about 4 minutes. Flip and cook until cooked through, about 4 minutes more. Serve in pita pockets, with lettuce, tomatoes, cucumbers, and minted yogurt sauce if desired.

3.Make the minted yogurt sauce: In a small bowl, stir together yogurt, fresh mint leaves, and fresh lime juice. Season with coarse salt and ground pepper. Serve immediately or refrigerate, covered, up to 1 hour, to allow flavors to come together.

From Everyday Food, April 2010

Poppy Seed Squares

There is a German Bakery in our area that makes the most amazing poppy seed squares.  They are a favorite of ours.  I used to work around the corner from the bakery and as a treat, I would bring them home.  Now that I no longer work there, we don't have them very often because it is about a 45 minutes drive away.  So I decided to see if I could make them.  I took a number of different recipes and combine them to make something that is fairly close.

Filling:
1 12 1/2-ounce can poppy seed filling for cakes, pastries and desserts

4 teaspoons fresh lemon juice

2 teaspoons grated lemon peel

1/2 teaspoon vanilla extract

1 large egg white


Top & Bottom:
2 cups all purpose flour

1/2 cup powdered sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (1 stick) chilled unsalted butter, cut into pieces

1 large egg

1/4 cup sour cream


Preheat oven to 375°F. Butter 8-inch square baking pan. Mix poppy seed filling, lemon juice, lemon peel and vanilla in medium bowl. Beat egg white in small bowl until stiff but not dry. Fold white into filling. Set aside.


Mix flour, sugar, baking powder and salt in large bowl. Using fingertips, rub butter into dry ingredients until mixture resembles coarse meal. Mix egg and sour cream in small bowl. Add to flour mixture; stir until moist clumps form. Gather dough together; divide in half. Press 1 dough piece onto bottom of prepare pan.

Bake crust until golden, about 15 minutes. Spread filling over crust. On floured surface, press second dough piece out to 8-inch square. Place atop filling; press to adhere.

Bake until crust is golden, about 35 minutes.  Cool in pan on rack.

Top with an icing glaze.  I used 2 Cups powdered sugar, 1/2 tsp vanilla (you could use lemon too for a different flavor), 1/8 Cup milk (more if you want it a little thinner).  Mix together and pour over slightly warm squares.  Cut into squares and serve.


Bulk of the recipe found at www.epicurious.com

Grilled Balsamic Chicken

1 whole chicken, cut into pieces

MARINADE


1/2 cup balsamic vinegar
1/4 cup chicken broth
2 tablespoons Dijon mustard
1 tablespoon chopped garlic
1 tablespoon honey
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon cracked pepper
1/3 cup chopped green onion

Rinse and dry chicken pieces. Place breasts, thighs and drumsticks in a large ziplock bag. (Save the back and wings for Homemade Chicken Stock.) Mix marinade ingredients and pour over chicken. Seal bag and refrigerate for 24 hours, keeping meat submerged, turning if needed.

Preheat oven to 325F. Place chicken in a baking dish in a single layer, pour marinade over top. Bake for 30 – 40 minutes. (If making in advance, cover and refrigerate. Return to room temperature.)

Heat grill, wipe rack with wad of paper towels dipped in vegetable oil. Finish chicken on the grill, cooking each side 4 - 5 minutes, brushing with marinade.

***I used chicken breast, not whole chicken***

Recipe Found on the Kitchen Parade Website.

Quinoa & Black Bean Salad

I found this recipe when I was searching for summer BBQ ideas. It intriqued me because I have always wanted to try Quinoa.

The flavor is really fresh and I think it would be a real crowd pleaser. I am going to take this to the next BBQ we go to. I did not have the jalepeno, so I did not include it the first time I made this, but I will definately try it next time.

3 cups water
1-1/2 cups quinoa
2 teaspoons table salt

1/4 cup olive oil
1/4 cup red wine vinegar
Zest & juice from 3 limes (about 5 tablespoons juice)
2 teaspoons kosher salt
1-1/4 teaspoon ground cumin
15 ounces canned black beans, rinsed and drained
1-1/2 cups frozen corn (no need to thaw or cook)
1 red bell pepper, chopped
1/2 red onion, chopped
2 jalapeño peppers, minced
2 cups cilantro (about 1 bunch), chopped

Bring water to boil in a medium saucepan over medium high. Rinse quinoa well under cold running water. Add salt and quinoa to water, return to boil. Reduce heat to medium, cover and cook until liquid is absorbed, about 15 minutes. Transfer to colander to drain and cool slightly.

Meanwhile, combine remaining ingredients in a large bowl. Add quinoa. Taste and add salt if needed. Let cool at least 30 minutes. Serve at room temperature.

Makes 8 cups
NUTRITION ESTIMATE Per Half Cup Serving: 153 Cal; 5g Protein; 5g Tot Fat; 1g Sat Fat; 23g Carb; 4g Fiber; 449mg Sodium; 0mg Cholesterol; Weight Watchers 3 points
Recipe found on the Kitchen Parade Website.