BLACK BEAN AND MANGO SALSA and ROASTED SALSA

Happy Cinco de Mayo!!
Once the chopping is done, these two Salsa recipes are quick to mix up, and bring a burst of delicious freshness to the table.

BLACK BEAN AND MANGO SALSA

1 can black beans, rinsed and drained
1 cup diced ripe mango
1 tomato, rinsed, cored and coarsely chopped
1 cup diced green bell pepper
1/4 cup finely diced red onion
1 tablespoon minced fresh jalapeno
1 tablespoon chopped fresh cilantro
1 clove garlic, peeled and minced
2 tablespoons lime juice
1 tablespoon red wine vinegar
salt and freshly ground black pepper to taste

In a large bowl, combine all the ingredients and mix well.
Serve with tortilla chips.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, May 2009
www.arkansasonline.com/news/features/food/‎

ROASTED SALSA

4 tomatoes, halved and seeded
1 poblano pepper, cut in half, stem and seeds removed
1 onion, peeled and cut into quarters
4 tomatillos, husks removed, halved
5 cloves of garlic
vegetable oil
1 teaspoon cumin
1 teaspoon chipotle chile powder
juice of 1 lime
1/4 cup chopped cilantro

Heat oven to 500F.
Line a baking sheet with foil.
In a large bowl, combine tomatoes, peppers, onion, tomatillos and garlic. Add a drizzle of oil and the cumin and chile powder and toss to coat. Transfer to prepared baking sheet. Roast 20 minutes, or until vegetables are slightly charred.
Let cool 5 minutes. Remove skins from tomatoes and peppers.
Process vegetables in food processor to desired consistency. Add fresh lime juice and salt to taste.
Refrigerate at least an hour, or until well chilled.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, May 2012
www.arkansasonline.com/news/features/food/

SKEWERED FLANK STEAK WITH HORSERADISH LEMON DIPPING SAUCE and ROASTED POTATOES WITH CHILE AND PARSLEY

Our very first night back in town, my youngest son wanted to celebrate his birthday at home - although he had already had a family party while we were in New Zealand.
He requested steak, potatoes and peas as his Birthday Dinner, after which, we walked around the park, then home to bake cookies for dessert, a cup of tea, and gifts - which he opened in an even shorter amount of time than it took me to wrap them.

SKEWERED FLANK STEAK WITH HORSERADISH LEMON DIPPING SAUCE

1/3 cup olive oil
2 teaspoons lemon zest
1/4 cup fresh lemon juice
1 teaspoon salt
1/4 teaspoon dried crushed red pepper
1 (2 pound) flank steak, cut diagonally into 1/4 inch thick slices
wooden skewers

Combine olive oil, lemon zest, lemon juice, salt and crushed red pepper, in a large shallow dish. Add steak. Cover and chill for 8 hours, turning occasionally.
Meanwhile, prepare Horseradish Lemon Dipping Sauce.
Soak skewers in water to cover, for 30 minutes.
Heat Grill or oven to 400F.
Remove steak from marinade, discarding marinade. Thread 1 steak slice onto each skewer. Grill steak 4 to 5 minutes on each side, or to desired degree of doneness. Serve with Horseradish Lemon Dipping Sauce.
HORSERADISH LEMON DIPPING SAUCE
Stir together 8 tablespoons light sour cream, 1 tablespoon horseradish, juice and zest from one lemon, season with salt. Cover and chill for 8 hours.
Enjoy!

Recipe adapted from Southern Living, May 2010
www.southernliving.com/food‎

ROASTED POTATOES WITH CHILE AND PARSLEY

1 1/2 pounds small potatoes
1/2 cup olive oil
1/4 cup sherry vinegar
1/4 cup toasted walnuts, coarsely chopped
2 anchovy fillets, finely chopped
2 green onions, finely chopped
1 tablespoon honey
1 clove garlic, finely chopped
1 serrano chile, seeded and finely chopped
1/2 cup chopped parsley
2 tablespoons capers

Heat oven to 400F.
On a baking sheet, toss potatoes with 1/4 cup oil, season with salt and freshly ground black pepper, and toss again. Spread potatoes in a single layer, bake until golden and crispy, about 25 to 30 minutes.
In a bowl, whisk together remaining 1/4 cup oil, vinegar, walnuts, anchovies, green onions, honey, garlic and chile, add potatoes, parsley and capers, toss to coat.
Enjoy!

DUCK EGG SALAD WITH BACON AND ROASTED BEETS

My husband picked up a dozen duck eggs for a dinner party, for the duck egg creme brûlée I planned to make for dessert, and two duck balut while he was at the Asian Market.
We had become intrigued by duck balut since talking with a friend who remembers her father eating the snack, and reading a book that introduced us to the popular Philippino street food. Although we still haven't been able to bring ourselves to cook and eat the fertilized and developing embryo, the man at the store where my husband purchased the balut, said he sells at least a dozen of them a week.
However, it took no act of bravery at all to use some of the duck eggs in this delicious, quick salad. I loved how all the components came together to form a delectable, absolutely wonderful meal.

DUCK EGG SALAD WITH BACON AND ROASTED BEETS

MAPLE DIJON DRESSING
1 tablespoon dijon mustard
1 tablespoon maple syrup
3 tablespoons apple cider vinegar
4 tablespoon olive oil
salt and freshly ground black pepper to taste
SALAD
2 beets, tops removed
2 tablespoons olive oil
4 strips bacon
salad greens
1/4 cup toasted walnut pieces
4 duck eggs

MAKE DRESSING
Whisk together mustard, maple syrup and apple cider vinegar. Continue whisking while drizzling in 4 tablespoons olive oil. Season to taste with salt and pepper.
ROAST BEETS
Heat oven to 350F.
Wash beets and place on a sheet of aluminum foil. Drizzle beets with olive oil and fold foil up and around beets to make a sealed package. Roast for 45 minutes, or until beets are completely tender all the way through when pierced with a skewer.
Let beets sit until cool enough to handle, then peel. Cut beets into wedges.
PREPARE BACON
Stack bacon and cut cross-wise into strips about 1/2 inch wide. Gently separate the pieces and place in a heavy pan set over medium heat. Cook the bacon until brown and crispy, stirring frequently. Remove to a paper towel lined plate and allow to drain.
ASSEMBLE SALAD
Just before serving, toss together diced beets, bacon, salad greens and walnut pieces. Add enough dressing to lightly coat all the salad ingredients and divide salads equally between four plates. Divide the beets, bacon and walnuts evenly as well.
FRY THE DUCK EGGS
Heat pan over high heat, add enough cooking spray, butter or olive oil, to coat the bottom of the pan. Fry the duck eggs until the whites are very crispy and the bottom of the yolk is just starting to firm up. Flip the eggs and cook briefly on the other side.
Top each salad with a fried duck egg, sprinkle each duck egg lightly with salt and freshly ground black pepper and serve immediately.
Enjoy!

Recipe adapted from PCC Natural Markets
www.pccnaturalmarkets.com › Cook › Recipes‎

ROASTED ONIONS AND BUTTERED BEETS WITH BLUE CHEESE

I was putting together a basket for a fundraiser, and on a whim, contacted a local liquor store for a wine to complement the pizza theme. I was given several to choose from, and unable to choose just one, I decided to take them all home to try.
We had pizza delivered for dinner that very night, and I roasted onions and buttered beets to accompany the pies, and one of the exciting red wines.

ROASTED ONIONS AND BUTTERED BEETS WITH BLUE CHEESE

1 onion, unpeeled, root and top trimmed
1 tablespoon olive oil
salt and pepper
1 beet
2 ounces of blue cheese
2 tablespoons butter
1/4 cup chopped walnuts, lightly toasted
2 tablespoons chopped green onions
balsamic glaze

Heat oven to 400F.
Coat the onion with 1 teaspoon olive oil, season with salt and pepper. Transfer to a baking sheet.
Wrap the beet in foil. Place on the baking sheet with the onion and roast until the vegetables are tender when pierced with a knife, about 45 minutes. Let the beet cool in the foil. Let the onion cool slightly, then halve lengthwise and discard the dried outer layers. Peel the beet and chop into 1/4 inch pieces.
Heat the broiler. Spread open the onion layers slightly and return to the baking sheet. Drizzle each onion half with 1 teaspoon of olive oil, season and broil until the edges darken, about 3 minutes. Divide between 2 plates. Sprinkle with the blue cheese.
In a saucepan, bring the beet and 1/4 cup water to a simmer, season with salt and pepper. Add the butter, cook, swirling, until the sauce is thickened, 3 to 5 minutes.
Spoon the beet over the onion. Top with the walnuts, green onions and a drizzle of balsamic glaze.
Enjoy!

Recipe adapted from Rachael Ray Magazine, January/February 2013
www.rachaelraymag.com/recipes/‎

ROASTED BANANA PUDDING CAKE WITH HONEY CREAM AND MACADAMIA NUTS

After being out of town for the week, my husband arrived home around 4pm, just in time for my oldest Sons birthday party. It was one of the easiest, most laid back parties ever! Pizza and a cookie cake and a few friends to spend the night.
I took full advantage of the relaxed atmosphere, and having my husband back in town to supervise the 8 boys, and briefly popped out to meet friends for Magazine Club.
However, as undemanding as my child was, I couldn't NOT cook for my Sons birthday, so our family birthday dinner concluded with this masterpiece of deliciousness (plain whipped cream for the kids).

ROASTED BANANA PUDDING CAKE WITH HONEY CREAM AND MACADAMIA NUTS

CAKE
2 large ripe bananas, unpeeled
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
1/8 teaspoon salt
1 cup sugar
1 egg, lightly beaten
3/4 cup buttermilk
1/2 teaspoon baking soda
1 1/2 tablespoons unsalted butter, melted
2 tablespoons cream
1/2 teaspoon finely grated orange zest
1 cup roasted macadamia nuts, toasted and coarsely chopped

HONEY CREAM
1/4 cup plain yogurt
1/4 cup honey
1/4 teaspoon finely grated lime zest
1/4 teaspoon finely grated orange zest
2 tablespoons Kahlua
2/3 cup cream

MAKE THE CAKE
Heat oven to 350F.
Butter a 7 by 11 inch baking dish. Put the bananas on a rimmed baking sheet and bake for about 45 minutes, until dark and soft. Let the bananas cool, then open the peel and scoop the roasted banana pulp into a large bowl.
Meanwhile, in a medium bowl, whisk together the flour, baking powder, cinnamon, ground cloves, nutmeg and salt.
Using an electric mixer, beat the roasted bananas with the sugar until a puree forms. Then beat in the eggs. In a small bowl, stir together the buttermilk and baking soda, then add to the banana mixture. At low speed, gradually beat in the flour mixture. Gently beat in the melted butter, cream and orange zest.
Spread the batter in the prepared dish and bake for 25 minutes, until a cake tester inserted in the center of the cake comes out clean. Let the cake cool.

PREPARE THE HONEY CREAM
In a small bowl, whisk the yogurt with the honey, finely grated lime zest, finely grated orange zest and the liqueur. In a large bowl, beat the cream until softly whipped. Gently fold in the honey yogurt mixture.
Serve pieces of cake with dollops and honey cream and a sprinkle of macadamia nuts.
Enjoy!

Recipe adapted from Food and Wine, November 2010
www.foodandwine.com/recipes‎

COQ AU RIESLING and PANANG CHICKEN CURRY and ROASTED MOROCCAN CHICKEN and CHICKEN SPAGHETTI

In 1992, chicken consumption surpassed that of beef in the United States. Chicken is extremely versatile - roasted, added to currys and casseroles, it mixes well with many flavors in many dishes for a quick and easy dinner.
Chicken is eaten in every country, including Antarctica, and has even been eaten in Outer Space.
http://wiki.answers.com/Q/When_did_chicken_consumption_pass_beef?#slide=4
Enjoy one of these effortless, simple, uncomplicated recipes where chicken is the star.

COQ AU RIESLING

3 pounds of chicken breasts, cut into cubes
salt and freshly ground black pepper
1/4 cup canola oil
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
2 shallots, chopped
1 1/2 cups riesling wine
1 1/2 cups chicken stock
3 rosemary sprigs
2 tablespoons unsalted butter
2 tablespoons olive oil
8 ounces mushrooms, sliced
1/2 cup creme fraiche
2 teaspoons fresh lemon juice
fresh parsley, chopped, for garnish

Heat oven to 300F.
Season the chicken with salt and pepper. In a large, enameled cast-iron casserole, heat 2 tablespoons of the canola oil. Add half of the chicken and cook over moderately high heat, turning, until browned, 8 minutes. Transfer to a plate, cook the remaining chicken, then pour off the fat and wipe out the casserole.
Heat the remaining 2 tablespoons of canola oil in the casserole. Add the onion, carrot, celery and shallots and cook over moderate heat, stirring, until the vegetables are softened and lightly browned, about 8 minutes. Add the wine and simmer for 1 minute, scraping up the browned bits from the pot. Add the chicken stock and thyme and bring to a boil.
Nestle the chicken in the casserole, cover and braise in the oven for 1 hour, until tender.
Meanwhile, in a very large skillet, melt the butter in the olive oil. Add the mushrooms and cook over high heat, without stirring, until well browned, about 5 minutes. Season the mushrooms with salt and pepper and cook, stirring, until tender, about 3 to 5 minutes, add to the chicken.
Whisk in the creme fraiche and lemon juice, simmer for 3 minutes.
Garnish with parsley and serve.
Enjoy!

Recipe adapted from Food and Wine, October 2013
www.foodandwine.com/recipes‎

PANANG CHICKEN CURRY

1 1/2 talbespoons olive oil
1 1/2 pounds of chicken, cut into cubes
1/2 cup finely chopped shallots
2 tablespoons finely grated peeled ginger
4 garlic cloves, minced
1/4 cup peanut butter
2 teaspoons turmeric
1 teaspoon ground cumin
1 teaspoon sambal oelek
1/2 cup water
1 can light coconut milk
4 kaffir lime leaves
1 tablespoon brown sugar
1 1/2 cups of peeled, sliced carrots

Heat oil in a large skillet over medium-high heat. Add chicken, shallots, ginger and garlic, cook until chicken and shallots are tender, about 8 to 10 minutes. Add peanut butter, turmeric, cumin and samba oelek, stir until fragrant, 1 to 2 minutes.
Whisk in water then coconut milk, lime leaves and brown sugar, bring to a simmer.
Season the sauce with salt. Add carrots and simmer over medium heat until carrots are tender, occasionally stirring, about 12 to 15 minutes. Season to taste with salt.
Enjoy!

Recipe adapted from Bon Appetit
www.bonappetit.com/recipes‎

ROASTED MOROCCAN CHICKEN

2 teaspoons paprika
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 teaspoon ground cumin
salt and pepper
1 whole chicken

Heat oven to 425F.
In a small bowl combine the paprika, ginger, coriander, cinnamon, cumin, 1 teaspoon of salt and pepper to taste.
Place the chicken, breast side up, in a roasting pan. Rub with 1 tablespoon of olive oil and the spice mix, making sure to get under the skin and in the cavity.
Roast for 55 minutes to an hour, or until the chicken is cooked through.
Enjoy!

Recipe adapted from Rachael Ray Magazine, December 2013
www.rachaelraymag.com/recipes/‎

CHICKEN SPAGHETTI

3/4 stick butter
1 cup celery, chopped
3/4 cup chopped onion
2 tablespoons minced garlic
1 small can of tomatoes, chopped
1 cup chicken broth
2 teaspoons chili powder
1 can rotel tomatoes
1 cooked chicken, remove skin and chop the meat
10 ounces velveeta, cubed
1 can cream of mushroom soup
1 can cream of chicken soup
1 pound of spaghetti, cooked
salt and freshly ground black pepper to taste
1 1/2 cups grated cheddar cheese

Heat oven to 350.
Melt the butter in a pan. Saute the celery, onion and garlic until wilted. Mix with the tomatoes, chicken broth, chili powder, rotel chicken, velvet, soups and spaghetti, Season to taste with salt and pepper. Spread in an 11 by 14 inch baking dish.
Sprinkle with grated cheddar cheese, bake for 45 minutes.
Enjoy!

ROASTED ACORN SQUASH WITH ORANGE OIL

A little burst of citrusy sunshine for a cold winters day.

ROASTED ACORN SQUASH WITH ORANGE OIL

1 tablespoon freshly grated orange zest
2 tablespoons olive oil
1 acorn squash
1/3 cup fresh orange juice
1/4 teaspoon salt, plus more to taste
1/8 teaspoon freshly ground black pepper, plus more to taste
2 sprigs of fresh thyme, stems removed

Heat oven to 375F.
In a small bowl, whisk together orange zest and 1 tablespoon of olive oil until well combined, set aside.
Cut squash in half horizontally through its center. Scrape out seeds with a spoon and discard. Set each half cut-side down and slice into 1/2 inch thick half moons.
Add to a large bowl and combine with the remaining olive oil, orange juice, salt, pepper and thyme. Toss to coat.
Arrange squash, skin side down, inside a pie plate. Top with any juice remaining in the mixing bowl. Cover with foil and bake for 30 minutes or until squash is fork tender.
Remove from the oven and drizzle with reserved olive oil mixture.
Season with additional salt and pepper to taste, if desired.
Enjoy!

Recipe adapted from Shape Magazine, November 2013
www.shape.com/healthy-eating/healthy-recipes‎

CRANBERRY POMEGRANATE COSMOPOLITANS and TURKEY MEATBALLS IN CRANBERRY BARBECUE SAUCE and CRANBERRY AND LIME LEAF DRUNKEN CHICKEN and CRANBERRY SALAD DRESSING and APPLE CRANBERRY SLAW and ROASTED CARROTS WITH DRIED CRANBERRIES AND SMOKED ALMONDS and CRANBERRY GOODNESS and SPARKLING CRANBERRIES

While cooking before and after the holidays, I incorporated fresh cranberries, dried cranberries, cranberry juice, and cranberry sauce!

CRANBERRY POMEGRANATE COSMOPOLITANS

2 cups vodka
1 cup orange liqueur
1 cup cranberry juice cocktail
1/2 cup pomegranate juice
1/2 cup freshly squeezed lime juice

Combine the vodka, orange liqueur, cranberry juice, pomegranate juice and lime juice in a large pitcher. Fill a cocktail shaker half full with ice, pour the cocktail mixture in and shake for a full 30 seconds. Pour into martini glasses.
Enjoy!

Recipe adapted from Ina Garten, 2008
www.foodnetwork.com/ina-garten/recipes/‎

TURKEY MEATBALLS IN CRANBERRY BARBECUE SAUCE

1 can (16 ounces) whole berry cranberry sauce
1/2 cup barbecue sauce
2 egg whites
1.25 pounds lean ground turkey
2 green onions, chopped
2 teaspoons grated orange peel
1 1/2 teaspoons soy sauce
1/2 teaspoon freshly ground black pepper

Combine cranberry and barbecue sauces in a slow cooker. Cover, cook on high for 20 to 25 minutes, or until cranberry sauce melts and is heated through.
Meanwhile, place egg whites in a medium bowl, beat lightly. Add turkey, green onions, orange peel, soy sauce and pepper. Mix until well blended. Shape into meatballs.
Spray a skillet with cooking spray, heat over medium heat 8 to 10 minutes or until meatballs are no longer pink in the center, turning to brown evenly. Add to heated sauce in the slow cooker, stir gently to coat.
Turn the slow cooker to low, cover and cook for 3 minutes. Remove meatballs to a serving platter.
Enjoy!

Recipe adapted from The Crock Pot cookbook
www.crock-pot.com/accessories/cookbooks/SCBESTLOV.html‎

CRANBERRY AND LIME LEAF DRUNKEN CHICKEN

1 roasting chicken, giblets removed
2 cups cranberry juice
1 (750 milliliter) bottle of red wine
zest and juice from 2 oranges
zest and juice from 2 lemons
1 cup fresh cranberries
1/4 cup kaffir lime leaves, finely chopped
2 tablespoons lemongrass paste
2 tablespoons ginger paste
2 tablespoons whole black peppercorns
1 tablespoon whole black peppercorns
1 tablespoon salt

At least 8 hours before serving, place all ingredients in a bowl, large enough to hold chicken and liquid. Cover and refrigerate at least 6 hours or overnight. When ready to cook, heat oven to 400F.
Pour marinating mixture through a sieve. Discard liquid, and put solid remainder in chicken cavity.
Place chicken in a roasting pan and cook uncovered until an internal thermometer reads 160F and skin is golden and crisp 1 1/2 to 2 hours.
Let chicken sit for 10 minutes before carving.
Enjoy!

Recipe adapted from Oprah Magazine, November 2010
www.oprah.com/food.html‎

CRANBERRY SALAD DRESSING

Combine 1/4 cup balsamic vinegar, 2 tablespoons honey and 1/4 cup cranberries in a saucepan, bring to a simmer over medium heat. Turn off heat and allow to cool, then combine with 2 chopped dates, 1/3 cup olive oil and a pinch of salt.
Enjoy!

APPLE CRANBERRY SLAW

1/3 cup Italian dressing
2 tablespoons maple flavored pancake syrup
1/2 (14 ounce) package of coleslaw blend
1 apple, chopped
1/2 cup dried cranberries

Mix all ingredients together.
Enjoy!

ROASTED CARROTS WITH DRIED CRANBERRIES AND SMOKED ALMONDS

7 carrots, peeled and cut into slices
2 tablespoons honey
2 tablespoons olive oil
1 teaspoon dried thyme leaves
1/4 cup chopped shallots
1/2 cup dried cranberries
1/3 cup smoked almonds, coarsely chopped

Heat oven to 400F.
Place carrots in medium baking dish and drizzle with honey and olive oil. Sprinkle with thyme and toss to coat. Sprinkle with shallots and dried cranberries. Bake 15 to 18 minutes, or until carrots are tender. Sprinkle with smoked almonds.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, November 2013
www.arkansasonline.com/news/features/food/‎

CRANBERRY GOODNESS

1/2 cup sugar
1/2 cup brown sugar
1 cup quick oats
3 tablespoons flour
1 teaspoon cinnamon
1 1/2 cups fresh cranberries
3 apples, peeled and diced
1/2 cup pecans, chopped
1/2 cup butter, melted

Heat oven to 350F.
Coat a 3 quart casserole dish with nonstick spray.
In a large mixing bowl, combine sugars, oats, flour and cinnamon. Add fruits and nuts, mixing well. Spread mixture in prepared dish. Drizzle melted butter over the top.
Bake for 30 minutes.
Enjoy!

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

SPARKLING CRANBERRIES

Cook 1 cup of pure maple syrup in a saucepan over medium-low heat, 1 to 2 minutes. (Don't let the syrup get too hot or cranberries will pop). Remove from heat, stir in 2 cups of fresh cranberries.
Cover and chill 8 to 12 hours. Place 1 cup of sugar in a large bowl. Drain cranberries in a colander (about 15 minutes). Add 4 to 5 cranberries at a time to the sugar, gently toss to coat.
Repeat with remaining cranberries. Place cranberries in a single layer on a parchment lined baking sheet. Let stand until completely dry.
Enjoy!

Recipe adapted from Southern Living, November 2013
www.southernliving.com/food/‎

ROASTED ORANGE GINGER ASPARAGUS

I didn't realize how much I appreciated our busy, but manageable, not too crazy life. Lots of activities, but sufficient time protected and set aside to spend together as a couple and a family.
However, our carefully planned schedule went awry - we endured a week with an event every night, then a trip out of town for me followed by my husband leaving to attend a seminar in another city the day after I returned. Needless to say, we were left feeling a little disconnected and out of touch - with our routine, children, and each other.
Although the addition of Cheer practice to our lives, thanks to my daughters recent interest, has caused us to have to change and juggle a few things, it has been wonderful to return to our regular rhythm once again. Which of course will all change again in a day when the kids are out of school.
While my husband was out of town, I dug to see what he had filled the refrigerator and pantry with while I was gone. Finding a large bunch of asparagus, and having all the ingredients for this wonderful summer recipe, enabled me to make the perfect dinner.

ROASTED ORANGE GINGER ASPARAGUS

2 pounds of fresh asparagus
1/4 cup orange juice
2 tablespoons olive oil
1 tablespoon grated fresh ginger
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Heat oven to 400F.
Snap off and discard the tough ends of the asparagus. Place asparagus on a lightly greased baking sheet. Whisk together orange juice, olive oil, ginger, Dijon mustard, salt and pepper. Drizzle mixture over asparagus, tossing to coat.
Bake for 15 minutes, or to desired degree of tenderness, turning once after 8 minutes.
Enjoy!

Recipe adapted from Southern Living, March 2010
www.southernliving.com/food/‎

ARTICHOKE SPREAD

There is something truly marvelous about a Friday afternoon, when it is pleasant enough to be outside, but not yet too hot, the entire weekend ahead to be enjoyed. Gathering together friends for a quick catch up and a glass of wine before dispersing to the various activities the evening has to offer.
Even though there is currently not a Friday in sight, I just finished up this flavorful artichoke spread, left over from the last happy hour, recalling memories of the relaxing wonderful time, and the excellent start to a busy, fun weekend.

ARTICHOKE SPREAD

1 bulb garlic
1 tablespoon olive oil, plus more for drizzling
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 14 ounce can of artichoke hearts
1 tablespoon fresh parsley, chopped
1 teaspoon fresh oregano, chopped
roasted carrots and bread to serve

To roast garlic, heat oven to 350F. Trim off the top of the garlic bulb to expose the cloves. Peel away the excess skin from the sides of the bulb. Place the garlic bulb in a shallow baking pan and lightly drizzle the top of it with olive oil. Sprinkle with salt and pepper. Cover with foil and bake for 40 minutes until cloves are soft and lightly brown on top. Squeeze the cloves to remove the soft garlic from the bulb.
Place the garlic, 1 tablespoon of olive oil, artichoke hearts, parsley, oregano, salt and pepper in a food processor. Process until smooth. Re-season to taste.
Enjoy!

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

SPICY CHICKEN AND CORN CHOWDER and ROASTED CAULIFLOWER POTATO SOUP

I am hoping we have seen the last of the really cold winter weather - I'm ready for Spring and the joys of a warmer season.
However, I will definitely make the best of the remaining chill in the air and enjoy the pleasures that come with it - lighting the fire in the dining room and eating dinner in front of its warm glow, and cooking hearty fare.
These soups aren't too heavy, but have enough depth and vigor to stand up to the still cool weather.

SPICY CHICKEN AND CORN CHOWDER

2 cups chicken stock
2 chicken breasts
6 slices of bacon, chopped
1 onion, chopped
4 cloves garlic, minced
2 cans corn
1 jalapeño, stemmed, seeded and finely chopped
salt and freshly ground black pepper
1/4 teaspoon ground red pepper
1/2 cup half and half
cilantro

In a saucepan, bring the chicken broth to a boil. Add chicken and just enough water to cover, simmer, covered until chicken is cooked through, about 15 minutes.
Transfer chicken to a plate and reserve broth. Chop chicken into bite sized pieces, set aside.
Cook bacon, onion and garlic in a pot over medium heat, until the bacon is crisp and vegetables are tender, about 7 minutes.
Add corn, jalapeño, salt, pepper and red pepper to taste, and reserved chicken broth and cook a further 8 to 10 minutes. Stir in half and half, chicken and bacon and cook just until heated through, about 5 minutes.
Serve topped with cilantro.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, July 2012
ww.nwaonline.com/.../2012/.../icebox-cake-recipe-still-provides-chi...

ROASTED CAULIFLOWER POTATO SOUP

1 head cauliflower, core removed and cut into florets
2 potatoes, peeled and cubed
2 1/2 tablespoons olive oil, divided
salt and freshly ground black pepper
1/2 cup chopped shallot
1 tablespoon minced garlic
1/2 teaspoon dried thyme
3 1/2 cups chicken stock
1/2 cup cream
2 cups sharp cheddar cheese
1/2 cup buffalo sauce
blue cheese crumbles

Heat oven to 400F. Prepare a rimmed baking tray with foil and spray with cooking spray. In a large bowl, toss cauliflower and potatoes with 2 tablespoons olive oil, salt and pepper. Roast in the oven for 20 minutes, or until tender.
Meanwhile, in a saucepan over medium heat, saute shallot in remaining 1/2 tablespoon olive oil until soft, about 3 to 4 minutes. Add garlic and thyme, cooking until fragrant, about 30 seconds.
Pour in chicken stock, roasted cauliflower and potatoes. Bring to a boil and simmer for about 15 minutes, uncovered.
Puree in blender in batches. Add puree back to the pot and warm the soup to a slight simmer. Add cream, cheese and buffalo sauce (I made this soup for the whole family, so left the buffalo sauce on the side). Stir until cheese is melted and soup is warmed through.
Sprinkle with blue cheese crumbles and drizzle a little buffalo sauce on top for an extra kick.
Enjoy!

Recipe adapted from Noble Pig
http://noblepig.com/2013/01/cheesy-buffalo-roasted-cauliflower-potato-soup/

ROASTED BANANA SCONES WITH PEANUT BUTTER GLAZE

After Christmas, our family rented an RV and took a trip down South. We stopped for lunch in Tupelo, Mississippi and visited the birthplace of Elvis Presley. Having to explain to the kids who he was took a little of the fun out of it, and they really couldn't have cared less about the King of Rock and Roll.
It is rumored Elvis's favorite food was a peanut butter and banana sandwich, here is an interesting take on the combination. I roasted 3 bananas, but was short on butter so decided to make 1/2 the recipe - the bananas by them selves were absolutely delicious, and made for a sweet treat for breakfast.
My husband commented on how moist these scones were and my daughter just kept correcting my pronunciation of scones! I am sure Elvis Presley never had his accent ridiculed.

ROASTED BANANA SCONES WITH PEANUT BUTTER GLAZE

3 bananas, sliced
2 tablespoons melted butter
2 tablespoons light brown sugar
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup light brown sugar
1/2 cup butter, cut into small pieces
2 eggs
1 cup ricotta cheese
1 egg, beaten
GLAZE
1/4 cup peanut butter
2 tablespoons butter
1/2 cup powdered sugar
1/4 teaspoon vanilla

Heat oven to 325F. Place bananas in a medium baking dish. Drizzle with 2 tablespoons melted butter and sprinkle with 2 tablespoons brown sugar and bake for 30 minutes, stirring occasionally, until bubbly and caramelized. Let cool.
Increase oven temperature to 375F. Spray two large baking sheets with nonstick cooking spray. In a large mixing bowl, stir together flour, baking powder, salt and 1/3 cup light brown sugar. Cut in butter until mixture resembles coarse crumbs.
In a medium bowl, beat together 2 eggs, the ricotta cheese and the roasted bananas with a hand mixer until mixed. Mixture will be lumpy. Add banana mixture to the flour mixture and stir by hand until just combined.
Drop dough into 12 equal mounds on baking sheets, spacing about 2 inches apart. Brush tops with the beaten egg (I skipped this step). Bake 25 to 30 minutes or until golden brown.
About 5 minutes before scones come out of the oven, make the glaze. Place the peanut butter and 2 tablespoons of butter in a small, heavy saucepan over medium heat, stirring often until melted and smooth. Remove from the heat and whisk in the powdered sugar and vanilla until smooth. When scones come out of oven, place them on a wire rack over a baking sheet and drizzle with the glaze (my glaze turned out to be more of an icing consistency, so there was spreading instead of drizzling).
Enjoy!

Recipe adapted from The Dining Guide, July 2012
www.nwaonline.com/news/2012/jul/01/diy-delicious/

ROASTED PUMPKIN GUACAMOLE

After all the whirl and wonderful fun of holiday entertaining,  I was ready to appreciate a little simple, unembellished eating.
I was charmed by this Roasted Pumpkin Guacamole - by the twist on a familiar dish. I loved the crunch of the pumpkin seeds and the freshness of the lime juice and avocados mixed with the earthiness of the pumpkin. It was delicious with corn chips and lightly toasted bread, but would also work well as an accompaniment to fish or chicken, or tossed with salad greens.

ROASTED PUMPKIN GUACAMOLE

1 1/2 teaspoons olive oil
1 cup of pumpkin or butternut squash, peeled and cut into 1/2 inch cubes
1 teaspoon salt
2 avocados
1/2 cup finely chopped sweet onion
3 tablespoons fresh lime juice
1 fresh jalapeno pepper, seeded and finely chopped
1/4 cup fresh cilantro, chopped
1/2 cup toasted pumpkin seeds
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper

Heat oven to 375F.
Place pumpkin on a cookie sheet, toss with half the olive oil and season with salt. Roast pumpkin about 15 minutes, until just tender. Remove from oven, cool to room temperature.
Halve the avocados, remove pits, leaving the skin intact. Cup one half at a time in palm, score flesh with paring knife in a grid. Spoon avocado flesh into bowl. Add onion, lime juice, jalapeno, cilantro, pumpkin seeds, remaining olive oil, cumin and pumpkin. Season to taste with salt and pepper. Gently stir together.
Enjoy!

Recipe adapted from Better Homes and Gardens, September 2012
www.bhg.com › Food › Recipes from the Magazine

CREAMY ROASTED MUSHROOM SOUP and CARAMEL CREAM PIE

My husband and I were inspired to gather a group of wonderful people together for dinner.
Two of our guests were local chefs and restaurant owners and I must admit that I felt a little nervous. However, I was excited to see our friends and to give the culinary artists a night out of the kitchen - although I did solicit their advice a time or two while cooking.
I kept the menu simple, and tried to do as much in advance as possible, knowing that a gathering is about spending time together.

CREAMY ROASTED MUSHROOM SOUP

1 pound portobello mushrooms, stemmed, cut into 3/4 inch pieces
1/2 pound shiitake mushrooms, stemmed, cut into 3/4 inch pieces
6 tablespoons olive oil
32 ounces chicken broth
1 1/2 tablespoons butter
1 onion, chopped
3 garlic cloves, minced
1/3 cup marsala
3 tablespoons flour
1/2 to 1 cup cream
3/4 teaspoon chopped fresh thyme

Heat oven to 400F.
Line two baking sheets with foil. Spread mushrooms out on prepared baking sheets, drizzle with oil. Season with salt and pepper, toss to coat.
Cover with foil, bake for 30 minutes, uncover and continue baking until mushrooms are tender and still moist, about 15 minutes longer. Cool slightly.
Melt butter in a large pot, add onion and garlic and sauté until onion is tender, about 8 minutes. Add marsala and simmer until almost all of the liquid evaporates, about 2 minutes. Add flour, stir 2 minutes. Add broth, cream and thyme. Stir in mushrooms, puree using an immersion blender. Simmer until heated through and slightly thickened, about 10 minutes. Season to taste with salt and pepper.
Enjoy!

Recipe adapted from Bon Appetit, November 2002
www.epicurious.com › recipes & menus

CARAMEL CREAM PIE

CRUST
3/4 cup almond flour
1 cup graham cracker crumbs
2 tablespoons sugar
8 tablespoons butter, melted
CARAMEL PUDDING
1 cup sugar
1/4 cup water
4 cups whole milk
1 teaspoon vanilla extract
1 teaspoon gelatin
1/2 cup cornstarch
1 teaspoon salt
4 egg yolks
CRISPY RICE
1/2 cup sugar
1 tablespoon water
1 teaspoon corn syrup
1/2 teaspoon salt
1 1/2 cups puffed rice cereal
whipped cream for serving

MAKE THE CRUST
Mix together the almond flour, graham cracker crumbs, sugar and butter, until evenly moistened.
Press the crumbs over the bottom of 8 to 10 individual serving dishes.
MAKE THE CARAMEL PUDDING
In a large, heavy saucepan, combine the sugar and water and bring to a boil over moderately high heat, gently swirling the pan until the sugar dissolves. Cook over moderate heat, undisturbed, until a deep amber caramel forms, about 8 minutes. Remove from the heat. Carefully add 1 cup of the milk, then cook over moderately low heat, whisking gently, until smooth, about 5 minutes.
In a small glass bowl, combine 1/4 cup of the milk with the vanilla, sprinkle the gelatin on top and let stand until softened. In a large glass measuring cup, whisk the remaining 2 3/4 cups of milk with the cornstarch and salt. Pour the milk mixture into the caramel and bring to a boil over moderately high heat, whisking constantly until thickened, about 10 minutes. Remove from the heat and whisk in the egg yolks, one at a time. Return the mixture to a boil and cook until thickened once again, about 5 minutes. Whisk in the gelatin mixture.
Gently divide the caramel pudding evenly over the crust. Press plastic on top of the puddings and refrigerate overnight.
MAKE THE RICE TOPPING
Line a baking sheet with parchment paper and coat with cooking spray. In a small, heavy saucepan, bring the sugar, water and corn syrup to a boil over moderately high heat. Lower the heat to moderate and simmer undisturbed until a deep amber caramel forms, about 5 minutes. Remove the caramel from the heat and stir in the salt and rice cereal. Scrape the caramelized cereal onto the prepared baking sheet and let cool for 30 minutes, until it is hardened.
Break the crispy rice into pieces, spread whipped cream on top of individual pies, and top with crispy rice.
Enjoy!

Recipe adapted from Food and Wine, November 2008
www.foodandwine.com/.../caramel-cream-pie-with-crispy-rice-toppi...

PUMPKIN CHEDDAR MUFFINS and ROASTED BUTTERNUT SQUASH AND CHOCOLATE MUFFINS and BUTTERY ROSEMARY ORANGE SHORTBREAD

It was such a pleasure to welcome Wendy and Phil from CitiScapes Magazine into my home and kitchen, both so lovely, gracious and fun! We spent a wonderful afternoon centered around food - cooking, tasting, talking and photographing. 

I wanted to feel confident during the interview, so chose a recipe that I have made many times before, always with great results. The Pumpkin Cheddar Muffins came together quickly and easily, and are always delicious. I was able to make the Butternut Squash muffins and Rosemary Orange shortbread in advance, so if they didn't turn out, it was ok, and it really just came down to the fact that I was so excited and privileged to spend time with these two fabulous people.

PUMPKIN CHEDDAR MUFFINS

STREUSEL TOPPING
1 tablespoon butter
3 tablespoons flour
1/3 cup shredded cheddar cheese
1 tablespoon brown sugar
1/8 teaspoon cayenne pepper
1/3 cup roasted, salted pumpkin seeds (optional)
MUFFINS
1 cup flour
1/3 cup yellow cornmeal
1/4 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 egg
3/4 cup buttermilk
1/4 cup brown sugar
3 tablespoons butter, melted
3/4 cup mashed, cooked pumpkin
1/4 cup chopped canned green chiles

Heat oven to 400F.
To prepare the streusel, combine butter and flour with your fingers or a pastry blender, until crumbly. Add cheese, brown sugar and cayenne. Stir in pumpkin seeds if using.
Combine flour, cornmeal, salt, baking powder and baking soda in a large bowl. Combine egg, buttermilk, sugar, butter and pumpkin, whisk well. Stir into flour mixture. Add green chiles and stir gently. Spoon into muffin cups. Sprinkle streusel topping over each muffin.
Bake 15 to 20 minutes or until golden brown.
Enjoy!

Recipe adapted from Relish Magazine
relish.com/articles/pumpkin-cheddar-muffins/

ROASTED BUTTERNUT SQUASH AND CHOCOLATE MUFFINS

CAKE

2 cups flour

2 teaspoons pumpkin pie spice

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup butter, softened

1 1/4 cups sugar

3 eggs

1 pound butternut squash, roasted, peeled and mashed

1/4 cup milk

1 teaspoon vanilla

24 chocolate kisses, unwrapped

FROSTING

12 ounces chocolate, chopped

14 tablespoons butter, softened

1/2 cup powdered sugar

Heat oven to 350F.

In a medium bowl, combine flour, pumpkin pie spice, baking powder, baking soda and salt. In large bowl, beat butter with an electric mixer on medium for 30 seconds. Add sugar, beat until light and fluffy, about 2 minutes. With mixer on low, beat in eggs one at a time, stopping to scrape down sides of bowl between additions. Add butternut squash, milk and vanilla. Beat on low just until combined.

Fill muffin cups about 2/3 full with batter. Bake 5 minutes. Remove from oven. Gently press kisses about halfway into each cup. Bake 14 minutes more or until tops spring back when touched. Cool in pan for 10 minutes, remove and cool completely on wire rack.

For frosting, melt chocolate in saucepan over low heat, stirring frequently. Remove from heat and cool 15 minutes, with an electric mixer on low, beat chocolate for 30 seconds. Beat in butter 1 to 2 tablespoons at a time. Add sugar, beat until smooth. Spread over tops of cupcakes.

Enjoy!

Recipe adapted from Better Homes and Gardens, November 2011

www.bhg.com/recipes/

BUTTERY ROSEMARY ORANGE SHORTBREAD

1 cup butter, chilled
1 tablespoon finely chopped fresh rosemary
2 teaspoons finely grated orange zest
1/2 cup sugar
1/2 teaspoon salt
2 1/2 cups flour
1 egg white
sugar for sprinkling

Combine butter, rosemary, orange zest and sugar in the bowl of an electric mixer. Beat on medium speed until ingredients are combined and butter is very smooth.
Add salt and flour until a cohesive dough forms, but do not over mix.
Turn out dough on a lightly floured board, and press it into a smooth rectangle.
Roll dough into a 1/2 inch high rectangle, and cut into bars.
Transfer bars to as cookie sheet. Refrigerate at least 30 minutes. Brush bars with egg white and sprinkle with sugar.
Heat oven to 350F.
Bake bars until they are light brown, about 20 to 25 minutes.
Enjoy!

Recipe adapted from The Morning News, July 2002

ROASTED PUMPKIN PANZANELLA WITH CHILI CROUTONS and TUSCAN PANZANELLA

I have long been a fan of Panzanella salads - the crusty bread gently softened with olive oil and vinegars, and combined with crispy vegetables - a wonderful combination.
I loved the Tuscan Panzanella the very first time I made it, and I have loved it every time since.
I was so excited when I found this recipe that included pumpkin - the addition of one of my very favorite foods to a favorite salad, was irresistible - and so perfect for this time of year.

ROASTED PUMPKIN PANZANELLA WITH CHILI CROUTONS

1/4 cup butter
3 cups day old bread, cut into 1 inch cubes
1/2 teaspoon red chili powder (I didn't have this on hand, so I used chile powder)
salt
1 small red onion, thinly sliced
1/4 cup sherry vinegar
4 cups of pumpkin of your choice (sugar, crown), peeled, seeded and cut in 1 inch chunks
1/2 cup olive oil, divided use
salad greens
4 plum tomatoes, cored and chopped
1/2 cup crumbled goat cheese
salt and pepper

MAKE CROUTONS
Heat oven to 400F.
In a skillet, melt butter over medium heat and cook until it foams. Immediately add bread and chili powder and toss well to coat. Transfer to baking sheet and sprinkle with salt. Bake croutons until crisp and lightly brown, about 8 to 10 minutes, stirring once. Set aside and cool.
MAKE SALAD
Increase oven to 450F.
Placed sliced onions and vinegar in a bowl, add a pinch of salt and set aside.
In a large roasting pan, toss pumpkin with 1/4 cup olive oil and season with salt and pepper. Spread pumpkin in a single layer and bake until pumpkin is tender, about 25 minutes.
MAKE DRESSING
Whisk 1/4 cup oil into bowl of vinegar and onions. Season to taste with salt and pepper.
ASSEMBLE COMPONENTS
In a large bowl, combine roasted pumpkin, and croutons. Add dressing, salad greens and tomatoes and toss to coat. Season to taste with salt and pepper. Sprinkle the goat cheese on top.
Enjoy!

Recipe adapted from The Wall Street Journal, November 2011
www.wallstreetjournal.com/

TUSCAN PANZANELLA

4 plum tomatoes
12 yellow cherry tomatoes
2 garlic cloves, sliced into slivers
4 thick slices chewy, day old bread, cut into cubes
1 small cucumber, seeded and diced
1 tablespoon chopped fresh parsley
1/4 cup olive oil
2 tablespoons white wine vinegar
1 tablespoon white balsamic vinegar
handful basil leaves, coarsely chopped
1/4 cup capers, drained
salt and freshly ground black pepper to taste

Heat oven to 350F.
Quarter the plum tomatoes. Make a small cut in the top of the cherry tomatoes and push a sliver of garlic into them, then arrange tomatoes, and bread pieces on a baking sheet. Bake for 20 to 25 minutes.
Put cucumber and  parsley into a salad bowl, add the tomatoes and bread, sprinkle with olive oil and vinegars and season to taste with salt and pepper, toss well. Set aside for 20 minutes to let the flavors develop. Just before serving add basil leaves and capers.
Enjoy!

Recipe adapted from The Morning News, July 2002

ROASTED ZUCCHINI WITH ALMONDS AND OLIVES and ZUCCHINI RIBBONS WITH FETA AND MINT

As I think I have mentioned, I have had a lot of zucchini to cook my way through! Thankfully there are a lot of interesting, delicious ways to serve the end of the summer bounty.
Both of these recipes are very quick, use few ingredients, but are delightfully tasty. The olives with the roasted zucchini, and the dressing on the zucchini ribbons, add a wonderful tang to the otherwise mild vegetable.

ROASTED ZUCCHINI WITH ALMONDS AND OLIVES

1 zucchini
1/2 teaspoon coarse salt
2 tablespoons olive oil
1 clove garlic, minced
2 tablespoons pimento-stuffed green olives, chopped coarsely
1/4 cup whole almonds, chopped coarsely

Heat oven to 400F.
Using a vegetable peeler, slice zucchini lengthwise into long, thin strips and put into medium bowl. Add salt and toss to combine. Let sit for 5 minutes. Add oil, garlic, olives and almonds and toss lightly to coat. Arrange in a single layer on a baking sheet and bake 20 minutes. Serve immediately.
Enjoy!

Recipe adapted from Arkansas Democrat Gazette, August 2012
www.arkansas.com/dining/recipes/

ZUCCHINI RIBBONS WITH FETA AND MINT

2 zucchini
2 shallots, minced
2 tablespoons chopped fresh mint
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
salad greens
3/4 cup feta cheese, thinly sliced

Using a Y-shaped vegetable peeler, cut zucchini lengthwise into very thin strips just until seeds are visible.
Mix together the shallots, mint, lemon juice, olive oil, salt and pepper. Arrange zucchini ribbons over salad greens, top with shallot mixture and feta cheese.
Enjoy!

Recipe adapted from Southern Living, June 2009
www.southernliving.com › Food › Recipes