GLAZED PECAN BARS

A photographer was coming to the house, and by the way I was cleaning, scrubbing, dusting, organizing and arranging, you would have thought our home was about to be featured in the pages of a glossy National magazine.
I set out water, orange juice, freshly baked Glazed Pecan Bars, a large vase of fresh flowers and my loveliest plates, napkins and glasses.
I took one last glance around, and upon deciding everything was as good as it was going to get,  I ran for the shower.
In the 15 or 20 minutes it took me to wash, apply lotion, perfume, makeup, clothes and shoes, the photographer came, took pictures of my husband in his favorite space and left - our home and every single one of the pecan bars.

The picture that appeared in the Arkansas Democrat Gazette

GLAZED PECAN BARS

1/4 cup butter
1/4 cup vegetable oil
1/4 cup honey
1 cup sugar
1 egg
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup chopped pecans

Heat oven to 325F.
Combine all of the ingredients and mix well. Press into a 9 by 13 inch baking dish. Bake for 25 minutes. Top with glaze.

GLAZE
1 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon mayonnaise
1 tablespoon water
1 teaspoon almond extract

Combine all the ingredients for the glaze, mix until smooth. Spread glaze over the cake while it is still hot. Cut into bars once cool.
Enjoy!

OVEN BAKED FRENCH FRIES and CHEESY BROCCOLI and MASHED POTATO VEGETABLE STRATA and SWEET TART THREE BEAN SALAD and BAKED STUFFED SQUASH and GLAZED CIPOLLINI ONIONS and BAKED POTATO FRIES

My goal is to make one new recipe a day - although there are times I will undertake five new recipes for a dinner party, or make a complicated family dinner, there are definitely days where life is exceedingly busy, and I barely have time to make a cup of tea, let alone put elaborate fare on the table. However, whether it has been a bustling day, or I'm going out for the evening, or I'm not in the mood to cook, I usually find it attainable to put together something quickly, or to make the dish in advance, so it just has to be warmed up, or taken out of the refrigerator.

OVEN BAKED FRENCH FRIES

cooking spray
1 tablespoon olive oil
2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
1/2 to 1 pound of potatoes, cut into strips
salt and freshly ground black pepper to taste

Heat oven to 325F.
Coat a large baking sheet with cooking spray.
In a large bowl, whisk together olive oil, mustard and lemon juice. Add potatoes and toss to coat.
Spread potatoes out on the prepared pan and bake for 20 minutes, or until light brown and tender. Sprinkle with salt and pepper.
Enjoy!

Recipe adapted from Shape Magazine, April 2004
www.shape.com/healthy-eating/healthy-recipes‎

CHEESY BROCCOLI

1 bunch of broccolini
2 tablespoons of olive oil
6 tablespoons of grated Parmesan cheese
1/2 teaspoon dried chile flakes
1 teaspoon dried oregano
juice of half a lemon
salt and freshly ground black pepper

Steam the broccolini until tender, about 6 minutes.
Heat the broiler. Drain the broccolini and place it in a baking dish. Drizzle it with olive oil and sprinkle with cheese, chile flakes and oregano. Broil the broccolini until the cheese is golden brown, 2 to 3 minutes. Squeeze the lemon juice onto the broccolini, season with salt and pepper to taste, and serve.
Enjoy!

Recipe adapted from USA Weekend, April 2013
www.usaweekend.com/section/FOOD04/Recipe-Archive‎

MASHED POTATO VEGETABLE STRATA

1 pound of potatoes, peeled and cut up
1/2 cup roasted red peppers
1/2 8 ounce container of sour cream
1 tablespoon of basil pesto
1/4 teaspoon salt
2 zucchini, halved lengthwise and sliced
1 yellow summer squash, halved lengthwise and sliced
1 red pepper, chopped
1 yellow pepper, chopped
1 green pepper, chopped
1 onion, chopped
1 tablespoon of olive oil
salt and freshly ground black pepper
8 ounces of shredded cheddar cheese

Heat oven to 350F.
Coat a baking dish with cooking spray and set aside. In a large saucepan cook potatoes in enough lightly salted water to cover, for 20 to 25 minutes, until tender. Drain potatoes. Return to saucepan, mash, then spread evenly in baking dish.
In a blender, mix roasted peppers until smooth. Transfer to a bowl, whisk in sour cream, pesto and 1/4 teaspoon salt, until smooth. Spread sweet pepper mixture on mashed potatoes.
In a skillet, cook zucchini, summer squash, peppers and onions in hot oil over medium high heat until crisp tender. Season to taste with salt and freshly ground black pepper. Spoon vegetables on roasted pepper layer. Sprinkle with cheese. Bake, uncovered, about 30 minutes, until heated through. Let stand 10 to 15 minutes before serving.
Enjoy!

Recipe adapted from Better Homes and Gardens, May 2012
www.bhg.com/recipes/‎

SWEET TART THREE BEAN SALAD

1 pound of fresh green beans, trimmed and cut into 1 inch pieces
1 10 ounce bag of frozen, shelled edamame
3 tablespoons canola or olive oil
3 tablespoons of rice vinegar
1/4 cup apricot preserves
1 tablespoon sugar
1 teaspoon peeled and grated fresh ginger
1 15 ounce can of black beans, drained and rinsed
2 green onions, thinly sliced
salt and freshly ground black pepper to taste

Put the green beans and edamame in a pot of boiling water, and cook for 3 to 4 minutes.
Drain well, then transfer the beans to a large bowl and put them in the refrigerator to cool for 15 minutes.
In a small bowl, whisk together the oil, vinegar, apricot preserves, sugar and ginger.
Add the black beans and green onions to the green beans and edamame. Drizzle with the dressing  and toss to coat. Season with salt and pepper and serve at room temperature or chilled.
Enjoy!

Recipe adapted from USA Weekend, June 2012
www.usaweekend.com/section/FOOD04/Recipe-Archive‎

BAKED STUFFED SQUASH

2 yellow summer squash
1 cup cubed velveeta cheese
1 cup shredded cheddar cheese
1/2 onion, finely diced
2 cloves of garlic, crushed
1 tomato, diced
1/2 cup butter
fresh herbs, chopped

Heat oven to 425F.
Halve the squash lengthwise. Scoop out the seeds, making a well for the stuffing.
Combine velveeta and cheddar cheeses with onion, garlic and tomato. Season to taste with salt and pepper.
Place the squash on a baking tray, and fill the center of each half with the mixture, then dot each one with butter. Sprinkle herbs, along with salt and pepper over the top of the squash.
Bake for 35 to 45 minutes.
Enjoy!

Recipe adapted from The Dining Guide, August 2012
www.nwaonline.com/news/2012/.../beat-heat-fresh-summertime-recipes/‎

GLAZED CIPOLLINI ONIONS

20 to 24 cipollini onions
2 cups chicken stock
2 tablespoons unsalted butter
pinch of salt
2 teaspoons sugar
2 teaspoons chopped chives

To peel the onions, bring a saucepan of water to a boil. Cut an 'X' in the root end of each onion. Drop the onions into the water for a few seconds, just long enough to loosen the skin. Remove the onions from the water and peel off the skin.
Place the onions in a 3 or 4 quart saute pan. They should fit in a single layer with room around the onions. Pour in enough stock to reach halfway up the sides of the onions. Add enough water to just come to the top of the onions.
Add the butter, salt and sugar to the pan and bring to a simmer over medium heat. Adjust the heat as necessary to cook the onions at a gentle simmer for about 50 minutes.
When the cipollini onions are tender, the liquid should be reduced to a glaze that coats the onions. If there is excess liquid, continue to simmer the liquid to a glaze. Sprinkle the chives on top just before serving.
Enjoy!

Recipe adapted from Chef Thomas Keller
www.all-clad.com › Home › Elevate talent

BAKED POTATO FRIES

FOR THE SPICE MIX
1 1/2 teaspoons salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon ground allspice
1/2 teaspoon ground thyme
1/2 teaspoon ground black pepper
pinch of sugar
FOR THE POTATOES
about 1 potato per person
olive oil

Heat oven to 375F.
Combine all the spice rub ingredients in a small bowl.
Cut the potatoes lengthwise into three-sided wedges. In a medium bowl, toss them with the olive oil, then toss with the spice rub.
Put the potatoes on a cookie sheet, and place in the oven. Cook the potatoes until golden brown, about 30 to 35 minutes.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, June 2011
www.arkansasonline.com/news/features/food/‎

SPICED BLOOD ORANGE SALAD WITH GOAT CHEESE AND GLAZED WALNUTS and TARRAGON CHICKEN and CHOCOLATE POTS DE CREME WITH MAPLE CARAMEL AND SALT

Our babysitter, and friend, and her husband wanted to talk to my husband, a long time entrepreneur about starting their own business.
I invited them for a casual week night dinner, and put the kids to bed so we could sit, have a conversation, trade ideas, and dine in peace.
Their Boot Camp begins this Monday, February the 4th (https://www.facebook.com/fulloutfitness), and I cannot wait to get started!! I have rarely felt a hunger pang since before the holidays, and have been achieving the bare minimum of exercise - I am ready to get back to my healthier lifestyle. 
I had so much fun planning our dinner. I found blood oranges in the store, and I wanted to use them in place of regular oranges because they were a little more special. The Tarragon Chicken was wonderfully tender, and the sauce was absolutely delicious - I was literally spooning it up straight out of the pot (are you starting to see why I might need a little diet and exercise in my life). My Pots de Creme ended up being more like chocolate soup than pudding consistency, but I enjoyed the addition of the maple caramel and salt so much, I hardly noticed.
I am definitely ready to get started full on at Full Out Fitness, and burn off some of my indulgence.

SPICED BLOOD ORANGE SALAD WITH GOAT CHEESE AND GLAZED WALNUTS

6 blood oranges
6 cups greens
1/4 cup olive oil
1/4 cup rice wine vinegar
2 tablespoons chopped fresh chives
1 tablespoon brown sugar
1 tablespoon grated fresh ginger
1/4 teaspoon salt
1/2 cup crumbled goat cheese
1 package roasted and glazed walnut pieces

Peel oranges and cut into sections. Arrange greens on serving plate, top with orange segments.
Whisk together oil, vinegar, chives, brown sugar, ginger and salt, drizzle over salad.
Sprinkle with goat cheese and walnuts.
Enjoy!

Recipe adapted from Southern Living, December 2011
www.southernliving.com › Food › Recipes

TARRAGON CHICKEN

1/2 cup plus 2 tablespoons chicken broth
salt and pepper
4 chicken breasts
4 tablespoons Dijon mustard
3 cloves garlic, finely chopped
2 tablespoons dried tarragon, or 3 tablespoons fresh tarragon, chopped, divided use
1/3 cup cream
2 tablespoons cornstarch
1 lemon, zested and juiced
1 tablespoon chopped parsley

Pour the broth into a slow cooker. Season the chicken breasts with salt and pepper, and top with the mustard. Place the chicken in the slow cooker and top with the garlic and 1 tablespoon of dried tarragon. Cover and cook on high heat, until the chicken is tender and a thermometer registers 165F. About 5 hours.
Transfer the chicken to a serving plate and cover to keep warm. Strain the pan juices into a small saucepan and bring to a simmer over high heat. In a small bowl, combine the cream and cornstarch. Whisk the mixture into the saucepan and cook until the sauce is thickened, stir in the lemon juice. Pour the sauce over the chicken.
In a small bowl, combine the lemon zest, parsley and 1 tablespoon of tarragon. Top the chicken with the zest-herb mixture.
Enjoy!

Recipe adapted from Rachael Ray Magazine, October 2011
www.rachaelraymag.com › Recipes

CHOCOLATE POTS DE CREME WITH MAPLE CARAMEL AND SALT

2 egg yolks
1/4 cup sugar, divided
1/4 cup cream
5 tablespoons whole milk
2 ounces milk chocolate, chopped
1/2 ounce dark chocolate, chopped
4 teaspoons water
2 tablespoons pure maple syrup
flaky salt, for garnish

Heat oven to 325, set 4 ramekins in a baking dish.
In a bowl, whisk the egg yolks with 2 tablespoons of the sugar until pale. In a small saucepan, bring the cream and milk to a boil. Off the heat, whisk in the chocolates, then the yolk mixture.
Pour the custard into the ramekins. Add enough hot water to the baking dish to reach halfway up the sides of the ramekins. Cover with foil and bake for 22 minutes, until the pots de creme are almost set, but still slightly jiggly in the center. Transfer the ramekins to a rack and let cool to room temperature. Cover and refrigerate for at least 1 hour.
In a small saucepan, cook the remaining 2 tablespoons of sugar and the water over moderate heat until an amber caramel forms, 6 minutes. Stir in the maple syrup.
Pour the warm caramel over the chilled pots de creme. Sprinkle each with a few flakes of salt and serve.
Enjoy!

Recipe adapted from Food and Wine, January 2010
www.foodandwine.com/.../chocolate-pots-de-creme-with-maple-cara...

GLAZED BUTTERNUT SQUASH and MAPLE GINGER ROASTED VEGETABLES WITH PECANS

Thanksgiving dinner is always a shared undertaking, an array of wonderful food that we look forward to all year, and with everyone contributing, there is always time for a big family walk Thanksgiving morning. Some dishes have become a tradition, while others are tried once, never to reappear.
Both of these side dishes are ones I have made many times - it seems as soon as the weather starts to cool, I find a way to incorporate them into the menu.

GLAZED BUTTERNUT SQUASH

3 pound butternut squash, peeled, seeded and cut into cubes
1/2 cup apple cider
1/4 cup water
2 tablespoons butter
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup toasted walnuts
1 teaspoon dried sage

Stir together squash, apple cider, water, butter, sugar, salt and pepper. Place in a skillet over medium-high heat, bring to a boil. Cover, reduce heat and simmer, gently stirring occasionally, for 20 to 25 minutes. Uncover and cook five minutes, or until liquid thickens and squash is tender. Gently stir in walnuts and sage until well combined.
Enjoy!

Recipe adapted from Southern Living, October 2006
www.southernliving.com/static/sitemap/996_997_1.html

MAPLE GINGER ROASTED VEGETABLES WITH PECANS

1 1/2 cups of pecans

4 medium carrots, peeled and sliced 1/4 inch thick on the bias

2 large parsnips, peeled and sliced 1/4 inch thick on the bias

1 medium head of cauliflower, cut into 1 inch florets

1 small butternut squash, peeled, seeded and cut into 1 inch dice

1 pound of brussels sprouts, halved

1/2 cup olive oil

1/4 teaspoon freshly grated nutmeg

salt and freshly ground black pepper

2 teaspoons minced fresh ginger

1/3 cup pure maple syrup

Heat the oven to 425F.

Spread the pecans in a pie plate and toast until fragrant about 6 minutes. Let cool.

In a large bowl, toss the carrots, parsnips, cauliflower, squash and brussels sprouts with the olive oil and nutmeg and season generously with salt and black pepper. Spread the vegetables on 2 large rimmed baking sheets and roast for 30 minutes, until the vegetables begin to brown. Scatter the pecans and ginger over the vegetables and drizzle with the maple syrup, toss well.

Continue to roast the vegetables for 25 minutes longer, until they are tender and golden. Scrape the vegetables into a bowl and serve hot or at room temperature.

Enjoy!

Recipe adapted from Food and Wine

www.foodandwine.com/