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Wednesday, December 28 2016

Ingredients

1 1/4 - pounds Brussels sprouts, trimmed and coarsely chopped
1 - cup chopped carrots (2 medium)
3 - ounces pancetta or 8 slices bacon, chopped
1/4- cup finely chopped shallots (2 medium) or 1/2 cup chopped onion (1 medium)
1 - tablespoon butter
3 - cloves garlic, minced
1 - tablespoon all-purpose flour
1 - cup finely shredded Asiago or Parmesan cheese (4 ounces)
1/2 - teaspoon salt
1/2
teaspoon ground black pepper
1
cup whipping cream
1
tablespoon coarse ground mustard
Dash crushed red pepper
1/2
cup panko (Japanese-style bread crumbs) or other coarse bread crumbs
Directions
Preheat oven to 400 degrees F. Lightly grease a 1 1/2-quart au gratin dish or casserole. In a large saucepan cook Brussels sprouts and carrots in lightly salted boiling water for 5 to 6 minutes or until tender; drain well. Return vegetables to saucepan.
Meanwhile, in a large skillet cook pancetta over medium heat until crisp. Using a slotted spoon, transfer pancetta to paper towels to drain, reserving drippings in skillet. Add shallots, butter, and garlic to drippings in skillet; cook and stir for 30 seconds. Stir in flour. Stir shallot mixture into the vegetables in saucepan. Stir in pancetta, 1/2 cup of the cheese, the salt, and black pepper. Spoon Brussels sprouts mixture into the prepared dish.


In a small bowl stir together cream, mustard, and crushed red pepper. Pour mixture over Brussels sprouts mixture. In another small bowl stir together the remaining 1/2 cup cheese and the panko. Sprinkle over Brussels sprouts mixture.
Bake for 15 to 20 minutes or until mixture is bubbly and topping is golden.
From the Test Kitchen
TO MAKE AHEAD:

Chop the Brussels sprouts and carrots. Place in an airtight container; cover. Chill for up to 24 hours.

Nutrition Facts (Brussels Sprouts Casserole with Pancetta and Asiago Cheese)
Per serving: 274 kcal cal., 21 g fat (12 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 69 mg chol., 603 mg sodium, 13 g carb., 3 g fiber, 3 g sugar, 9 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, December 27 2016

Ingredients

Nonstick cooking spray
1 - egg, lightly beaten
1 - cup whipping cream or milk
3 - cups all-purpose flour
2 - tablespoons sugar
1 - tablespoon baking powder
1/4 - teaspoon salt
1/2 - cup butter
1 - cup finely chopped fresh strawberries
6 - tablespoons strawberry jelly, jam, or preserves
1 - recipe Scuffin Icing
Chopped fresh strawberries (optional)


Directions
Preheat oven to 350 degrees F. Line eighteen 2 1/2-inch muffin cups with paper bake cups; coat bake cups with cooking spray. Set pans aside. In a small bowl combine egg and whipping cream; set aside.


In a large bowl stir together flour, sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in the 1 cup strawberries. Make a well in the center of flour mixture. Reserve 2 tablespoons of the egg mixture. Add the remaining egg mixture all at once to flour mixture. Using a fork, stir just until moistened (dough will be crumbly).


Spoon half of the dough into the prepared muffin cups, filling each one-third full. Using a spoon or your thumb, make an indentation in the center of dough in each cup; fill each indentation with 1 teaspoon of the strawberry jelly. Spoon the remaining dough into muffin cups. Brush with the reserved 2 tablespoons egg mixture.


Bake about 25 minutes or until tops are golden. Cool in muffin cups on wire racks for 5 minutes. Remove from muffin cups. Drizzle with Scuffin Icing. If desired, top with additional strawberries. Serve warm.
Scuffin Icing


Ingredients
1/2 - cup powdered sugar
2 - teaspoons whipping cream or milk
1/4 - teaspoon vanilla


Whipping cream or milk
Directions
 In a small bowl stir together powdered sugar, the 2 teaspoons whipping cream or milk, and the vanilla. Stir in enough additional whipping cream or milk, 1 teaspoon at a time, to reach drizzling consistency.

Posted by: AT 12:19 pm   |  Permalink   |  Email
Monday, December 26 2016

Beat the chaos of the holidays with a delicious, hearty casserole recipe (or two). Casseroles are easy to make ahead, and you can save the leftovers for dinner the next day. We've picked our favorite cozy casseroles so there's something for everyone, including cheesy pasta bakes, classic tuna casserole, and green bean creations.

Ingredients

1 - 15 ounce can pumpkin
2 - teaspoons ground cumin
4 - cloves garlic, minced
1 1/2 - teaspoons salt
1 - 11 ounce can tomatillos, rinsed, drained, and choppped
1 - cup chopped onion (1 large)
1/2 - cup chicken broth
1/4 - cup fresh cilantro leaves
1 - tablespoon chopped fresh jalapeno chile pepper*
4 - cups shredded cooked chicken
Nonstick cooking spray
12 - 6-inch corn tortillas
2 - cups shredded Monterey Jack cheese (8 ounces)
1/2 - cup roasted, salted pumpkin seeds (pepitas)
Sour cream (optional)
Bottled salsa (optional)


Directions
Preheat oven to 400 degrees F. In a medium bowl combine pumpkin, 1 teaspoon of the cumin, half of the garlic, and 1/2 teaspoon of the salt; set aside.


For sauce, in a food processor combine tomatillos, onion, broth, cilantro, jalapeno pepper, the remaining 1 teaspoon cumin, the remaining garlic, and the remaining 1 teaspoon salt. Cover and process until smooth. Place shredded chicken in a large bowl. Add 1/4 cup of the sauce; toss gently to coat.


Lightly coat a 3-quart rectangular baking dish with cooking spray. Spread 1/2 cup of the sauce in bottom of the prepared baking dish. Top with four of the tortillas, tearing as necessary to cover entire surface. Top with 1 cup of the pumpkin mixture, half of the chicken mixture, 1/2 cup of the sauce, and 1/2 cup of the cheese. Repeat layers. Top with the remaining four tortillas, the remaining sauce, and the remaining cheese.

Bake, covered, for 20 minutes. Bake, uncovered, about 15 minutes more or until bubbly around the edges. Sprinkle with pumpkin seeds. Let stand for 5 to 10 minutes before serving. If desired, serve with sour cream and salsa.
From the Test Kitchen
*

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts (Pumpkin Tortilla Casserole with Chicken)
Per serving: 444 kcal cal., 23 g fat (8 g sat. fat, 5 g polyunsaturated fat, 7 g monounsatured fat), 88 mg chol., 737 mg sodium, 27 g carb., 6 g fiber, 4 g sugar, 35 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:09 am   |  Permalink   |  0 Comments  |  Email
Thursday, December 22 2016

Ingredients

12
ounces dried penne pasta
1
cup fresh green beans, cut into 1-inch pieces
1
cup broccoli florets
2
tablespoons vegetable oil
4
ounces button mushrooms, halved
1/3
cup chopped red sweet pepper
1
pound skinless, boneless chicken breast halves, cut into bite-size pieces
1 - 2
teaspoons dried Italian seasoning or other herb blend, crushed
1/8
teaspoon salt
1/8
teaspoon ground black pepper
1/4
cup butter
1/3
cup chopped onion (1 medium)
1
clove garlic, minced
1/4
cup all-purpose flour
3
tablespoons tomato paste
4 1/2
cups milk
1 1/2
cups shredded cheddar or Swiss cheese (8 ounces)
6
ounces process American or Swiss cheese, torn (2 cups)
Salt
Ground black pepper
4
ounces purchased croutons (2 cups), coarsely crushed
Directions
Cook pasta according to package directions, adding green beans and broccoli the last 2 minutes; drain. Rinse with cold water; drain again. Return pasta to pan.
Meanwhile, in a large skillet heat oil over medium heat. Add mushrooms, red peppers and chicken. Sprinkle with Italian seasoning, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Cook and stir until chicken is no longer pink and vegetables are tender. Add chicken to pasta in pan.
For cheese sauce, in a large saucepan melt the 1/4 cup butter over medium heat. Add onion and garlic; cook and stir until tender. Stir in flour, then tomato paste. Gradually stir in milk. Cook and stir until thickened and bubbly; reduce heat. Gradually stir in cheddar and American cheeses until nearly melted. Remove from heat; season to taste with additional salt and pepper. Add cheese sauce to pasta mixture, stirring to coat.
Spoon pasta mixture into a 3 quart baking dish. Cover baking dish with plastic wrap, then with foil. Freeze for up to 4 months.
To serve, thaw in the refrigerator overnight. Preheat oven to 350 degrees F. Remove plastic wrap; recover with foil. Bake about 1 hour 15 minutes, or until heated through, stirring every 30 minutes. Top with crushed croutons.
Nutrition Facts (Chicken-Vegetable Mac and Cheese)
Per serving: 579 kcal cal., 29 g fat (14 g sat. fat, 4 g polyunsaturated fat, 7 g monounsatured fat), 111 mg chol., 890 mg sodium, 47 g carb., 3 g fiber, 10 g sugar, 44 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, December 21 2016

When it comes to Christmas dinner, it doesn't get more traditional than roast beef. Looking for a new way to serve it up? Choose from 12 great recipes that range from grandma's to gourmet.

Ingredients

1 - sprig fresh rosemary
1 - 2 ounce can anchovy fillets, drained
1 - clove garlic, peeled and smashed
1 - teaspoon freshly ground black pepper
1 - tablespoon red wine vinegar
Olive oil
1 - 2 1/2 pound beef strip loin roast or top sirloin roast*
Fresh rosemary leaves


Directions
Remove leaves from the rosemary sprig. Place rosemary leaves, anchovies, garlic, and black pepper on a cutting board. Roughly chop mixture. Drag the flat, broad side of the knife across the mixture in one direction and then the other until it forms a smooth paste. Transfer to a small bowl. Stir in vinegar and enough olive oil to make a spreadable paste. Set aside.


Trim most of the fat from the roast; score any fat that remains. Rub anchovy paste over beef. Tuck edges of the roast under and tie with kitchen string. Cover and chill at least 1 hour.


Preheat oven to 500 degrees F. Place the roast on a rack in a shallow roasting pan. Insert a oven-going meat thermometer into center of roast. Roast, uncovered, for 15 minutes; reduce temperature to 350 degrees F. Roast for 45 to 60 minutes more or until the thermometer registers 135 degrees F for medium-rare. Remove roast from oven. Cover with foil; let stand 15 minutes. (The temperature of meat will rise to 145 degrees F after standing). Top with fresh rosemary leaves.


From the Test Kitchen
Try substituting 1/4 cup purchased black olive tapenade for the anchovy paste.

*

If you really love anchovies, double the ingredients for the paste and thickly coat the roast.

Nutrition Facts (Roast Beef with Rosemary)
Per serving: 236 kcal cal., 11 g fat (4 g sat. fat, 1 g polyunsaturated fat, 6 g monounsatured fat), 74 mg chol., 289 mg sodium, 0 g carb., 0 g fiber, 0 g sugar, 33 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 pm   |  Permalink   |  0 Comments  |  Email
Tuesday, December 20 2016

Keep the holidays light and healthy with a table full of classic but healthy Christmas recipes. Our holiday menu ideas put a healthy spin on favorite Christmas dishes, such as mashed potatoes, roasts, scrumptious breads, and appetizers.

Ingredients

2 - 3 - teaspoons smoked paprika or paprika
2 - teaspoons coarse kosher salt
1 - 3 pound bone-in pork roast, ribs removed and tied back on
Fresh oregano sprigs
3 - small red and/or yellow sweet peppers, stemmed, seeded, and quartered
1 - small green pepper, stemmed, seeded, and quartered
1 - tablespoon olive oil
Salt and pepper
1/3 - cup honey
1/4 - cup lime juice
Fresh oregano and/or thyme sprigs


Directions
Preheat oven to 350 degrees F. In a small bowl combine paprika and coarse salt.
Place pork in a shallow roasting pan, bone side down. Rub paprika mixture all over pork, pressing in lightly. Tuck sprigs of fresh oregano under the kitchen string tying the roast to the bone. Roast, uncovered, in the preheated oven for 20 to 25 minutes per pound (1 hour 10 minutes to 2 hours).


Meanwhile, place sweet pepper pieces on a baking sheet. Drizzle peppers with oil and sprinkle lightly with salt and pepper; toss to coat. Spread peppers evenly on baking sheet. Place in oven with pork the last 40 to 45 minutes of roasting until peppers are tender and begin to brown. When roast reaches 155 degrees F internal temperature, remove to a cutting board and cover with foil. Let stand 10 minutes.
While roast stands, in a small saucepan combine honey and lime juice. Bring to boiling, stirring occasionally. Boil gently, uncovered, for 2 minutes. Remove from heat and cool slightly. Season with salt and pepper.


Remove string from roast. Using tongs, turn roast on its side and pull bone away. Turn roast top-side up and slice. Serve with peppers, honey glaze, and fresh herbs. Makes 8 servings.


Nutrition Facts (Honey-Glazed Pork Roast)
Per serving: 282 kcal cal., 14 g fat (5 g sat. fat, 2 g polyunsaturated fat, 6 g monounsatured fat), 65 mg chol., 620 mg sodium, 15 g carb., 1 g fiber, 13 g sugar, 23 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, December 19 2016

Create a scrumptious dessert that pleases family and guests without adding to your dinnertime workload with one of our make-ahead dessert recipes. Our delicious make-ahead cakes, pies, and tarts will help you finish most of the preparation well before dessert time.

Ingredients

1 - recipe Chocolate Crumb Crust
1 - cup sugar
1 - 5 ounce can (2/3 cup) evaporated milk
2 - tablespoons butter
2 - ounces unsweetened chocolate, chopped
1 - teaspoon vanilla
2 - pints eggnog ice cream
2 - tablespoons dark rum (optional)
3/4 - cup sugar
1/2 - cup boiling water
1/4 - cup meringue powder*
1/3 - cup toffee bits, crushed (1 1/2 ounces)


Directions
Prepare Chocolate Crumb Crust. For fudge sauce, in a small saucepan combine the 1 cup granulated sugar, the evaporated milk, butter, and chocolate. Cook and stir over medium heat until bubbly; reduce heat. Boil gently for 4 to 5 minutes or until mixture is thickened and reduced to 11/2 cups, stirring occasionally. Remove from heat; stir in vanilla. Transfer to a medium bowl; beat with an electric mixer on medium speed until almost smooth. Cover with plastic wrap. Set aside to cool completely.


In a chilled bowl stir 1 pint of the eggnog ice cream until softened. If desired, stir in 1 tablespoon of the rum. Spread over cooled Chocolate Crumb Crust. Spoon half of the chocolate sauce in small spoonfuls over ice cream layer. Freeze about 2 hours or until nearly firm. Repeat with the remaining eggnog ice cream, rum (if desired), and the remaining fudge sauce. Return to freezer while preparing meringue.
For meringue, in a medium mixing bowl stir together the 3/4 cup sugar and the boiling water until sugar is dissolved. Cool to room temperature (about 30 minutes). Add the meringue powder. Beat with an electric mixer on low speed until combined; beat on high speed until stiff peaks form (tips stand straight). Using a wooden spoon, fold 3 tablespoons of the crushed toffee bits into the meringue. Spread meringue over pie, sealing to edge. Freeze about 6 hours or until firm.


Preheat oven to 475 degrees F. Bake for 3 to 4 minutes or just until meringue is light brown. Cover loosely with foil. Freeze for 6 to 24 hours before serving. Before serving, sprinkle with the remaining crushed toffee bits. Serve immediately.


From the Test Kitchen
* TIP:

Meringue powder is a mixture of pasteurized dried egg whites, sugar, and edible gums. Look for it in the baking aisle of your supermarket or at a specialty food store.

Chocolate Crumb Crust
Ingredients
Nonstick cooking spray
1
cup finely crushed vanilla wafers (about 30 cookies)
1/3
cup powdered sugar
3
tablespoons unsweetened cocoa powder
3
tablespoons butter
Directions
 Preheat oven to 375 degrees F. Lightly coat an 8-inch springform pan with cooking spray; set aside. In a medium bowl combine vanilla wafers, powdered sugar, and cocoa powder. Stir in melted butter. Press crumb mixture firmly into the bottom of the prepared pan. Bake for 7 to 8 minutes or until crust is firm. Cool in pan on a wire rack.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Sunday, December 18 2016

Ingredients

Nonstick cooking spray
8 - strips bacon, crisp-cooked, drained, and chopped
1 - 9 ounce package frozen cut asparagus, thawed and well-drained
3/4 - cup bottled roasted red sweet peppers, drained and chopped
12 - slices dry white bread, cut into 1/2-inch cubes (about 8 cups)
3 - cups shredded Swiss cheese (12 ounces)
8 - eggs
3 - cups milk
1 1/2 - teaspoons dry mustard or 3 tablespoons Dijon-style mustard
1/2 - teaspoon salt
1/4 - teaspoon cayenne pepper


Directions
Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. In a medium bowl combine bacon, asparagus, and red peppers.
Place half of the bread cubes in the prepared baking dish. Top with half of the bacon mixture and half of the cheese. Repeat layers with remaining bread cubes, bacon mixture, and cheese.
In a large bowl, beat eggs with a rotary beater or whisk. Beat or whisk in milk, mustard, salt, and cayenne pepper. Carefully pour egg mixture evenly over bread mixture in dish. Using the back of a spoon, gently press down on layers to moisten all of the bread. Cover dish with plastic wrap and chill 2 hours.
Preheat oven to 325 degrees F. Bake, uncovered, for 50 to 60 minutes or until puffed, golden, and set. Let stand for 10 minutes before serving.
From the Test Kitchen


PORK, PEPPER & MUSHROOM STRATA:

Prepare as directed, except replace bacon with 1 pound uncooked bulk pork or Italian sausage and replace asparagus with 2 cups sliced fresh mushrooms. Cook sausage and mushrooms in a large skillet until sausage is brown; drain off fat. Stir red peppers into mixture in skillet. Use 3 cups shredded American or cheddar cheese in place of the Swiss cheese.

MAKE-AHEAD TIP

To make ahead, prepare as directed. Cover dish with plastic wrap and chill up to 24 hours. To serve, preheat oven to 325 degrees F. Bake, uncovered, for 50 to 60 minutes.. Let stand for 10 minutes.

Nutrition Facts (Bacon-Asparagus Strata)
Per serving: 365 kcal cal., 22 g fat (10 g sat. fat, 197 mg chol., 965 mg sodium, 19 g carb., 1 g fiber, 21 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Saturday, December 17 2016

From a spicy beef chili recipe to a vegetarian chili recipe to a creamy chicken chili recipe, our can't-miss recipes offer inspiring ways to whip up the ultimate winter comfort food. Plan a bowl of one of our best chili recipes for dinner tonight.

Ingredients

2 - tablespoons olive oil
1 1/2 - pounds cooked chicken-apple sausage links, cut in 1-inch pieces
2 - large red onions, chopped (3 cups)
3 - cloves garlic, minced
1 - large butternut squash, peeled, seeded, and cut in 3/4-inch chunks (about 6 cups)
2 - teaspoons chili powder
1/4 - teaspoon salt
1/8 - teaspoon cayenne pepper
3 - cups reduced-sodium chicken broth
3 - Granny Smith apples, peeled, cored, and cut in 3/4-inch slices
1 - 15 ounce can pinto beans, rinsed, drained, and slightly mashed
1 - tablespoon snipped fresh sage or tiny sage leaves
Golden Delicious or other apple, sliced in rings


Directions
In a large Dutch oven, heat 1 tablespoon of the oil over medium-high heat. Add the sausage; cook for 5 to 6 minutes, until browned, stirring occasionally. Remove sausage with a slotted spoon.


In the same pan, cook onion and garlic for 2 to 3 minutes, stirring occasionally, until nearly tender. Add the squash; cook for 5 minutes. Stir in the chili powder, salt, and cayenne; cook for 1 minute. Return the sausage to pan. Add broth; bring to boiling, then reduce heat. Simmer, covered, for 8 minutes.


Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Cook apple slices in hot oil for 4 to 5 minutes, stirring occasionally, until light brown. Transfer apples along with beans to chili. Simmer for 3 to 4 minutes, until apples are tender. Top servings of chili with sage and apple rings.


Nutrition Facts (Harvest Chili)
Per serving: 356 kcal cal., 11 g fat (3 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 60 mg chol., 944 mg sodium, 48 g carb., 8 g fiber, 23 g sugar, 20 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 12:32 pm   |  Permalink   |  0 Comments  |  Email
Friday, December 16 2016

Ingredients

1 1/2 - pounds fresh green beans, trimmed
1 - cup boiling water
1/2 - ounce dried wild mushrooms, such as morel, chantarelle, oyster, and/or porcini mushrooms
7 - 8 - slices bacon (8 ounces), cut into small pieces
12 - ounces cremini mushrooms, sliced
2 - cloves garlic, minced
3 - tablespoons butter
3 - tablespoons all-purpose flour
2 - cups half-and-half or light cream
2 - teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 - teaspoon salt
1/2 - teaspoon ground black pepper


Directions
In an extra-large skillet cook beans in boiling lightly salted water about 3 minutes or until crisp-tender; drain. Transfer to a bowl of ice water to stop cooking. Drain again; set aside. Meanwhile, in a small bowl pour the 1 cup boiling water over the dried mushrooms. Cover and let stand for 15 minutes.


In the same extra-large skillet cook bacon until crisp. Using a slotted spoon, transfer bacon to a small bowl lined with a paper towel; crumble bacon. Reserve about 1 tablespoon of the bacon drippings in skillet; discard the remaining drippings. Cook cremini mushrooms in the reserved drippings over medium-high heat until lightly browned, stirring occasionally. Stir in garlic. Cook and stir for 1 minute more. Remove from heat. Stir in green beans.


Meanwhile, use a fork to remove the dried mushrooms from the water (do not discard liquid). Chop the mushrooms; add to green bean mixture.


For sauce, in a medium saucepan melt butter over medium heat. Stir in flour. Cook and stir for 1 minute. Stir in all but about 2 tablespoons of the mushroom liquid (discard the liquid at the bottom of the bowl, which may be gritty). Stir in half-and-half. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Stir in rosemary, salt, and pepper. (To serve today, omit Step 5 and continue as directed in Step 6.)


Transfer crumbled bacon, green bean mixture, and sauce to separate airtight containers. Cover; chill for up to 24 hours.
Preheat oven to 375 degrees F. Stir the sauce into the bean mixture. Spoon into a 2-quart square baking dish. Bake for 25 to 30 minutes or until bubbly. Top with bacon. Bake for 5 minutes more.


Nutrition Facts (Bacon-Topped Green Bean Casserole)
Per serving: 334 kcal cal., 24 g fat (11 g sat. fat, 2 g polyunsaturated fat, 9 g monounsatured fat), 67 mg chol., 1045 mg sodium, 14 g carb., 3 g fiber, 2 g sugar, 16 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, December 15 2016

What can cut time in the kitchen, make great use of budget-friendly ingredients, and reduce kitchen mess? One appliance: a slow cooker. We have slow cooker meals (aka crock pot recipes) for every meal. Start by choosing a slow cooker dinner. We collected our favorite slow cooker recipes to make weeknight cooking a breeze with ideas for sandwiches, wraps, and, of course, soups and stews. We also assembled more than a dozen slow cooker recipes for pot roast with flavors from all over the world.

Ingredients

Nonstick cooking spray
2 - pounds skinless, boneless chicken thighs, cut into 1-inch pieces
1/2 - cup onion, chopped (1 medium)
3 - cloves garlic, minced
5 - teaspoons curry powder
2 - teaspoons ground ginger
1/2 - teaspoon salt
1/4 - teaspoon ground black pepper and/or cayenne pepper
2 - 15 ounce can garbanzo beans (chickpeas), rinsed and drained
2 - 14 1/2 ounce can diced tomatoes, undrained
1- cup chicken broth
1 - bay leaf
2 - tablespoons lime juice
1 -9 ounce package fresh spinach (optional)
4 - cups hot cooked rice (optional)


Directions
Line a 6-quart slow cooker with a disposable slow cooker liner. Lightly coat liner with cooking spray; set cooker aside. Add chicken, onion, and garlic to the slow cooker. Add curry powder, ginger, salt, and pepper; toss to coat. Stir in beans, tomatoes, broth, and bay leaf. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.


Stir lime juice into chicken mixture. If desired, stir in spinach; let stand for 2 to 3 minutes or until spinach starts to wilt. If desired, serve in bowls with hot cooked rice.


Nutrition Facts (Slow Cooker Indian Chicken Stew)


Per serving: 295 kcal cal., 6 g fat (1 g sat. fat, 2 g polyunsaturated fat, 2 g monounsatured fat), 94 mg chol., 867 mg sodium, 32 g carb., 7 g fiber, 9 g sugar, 29 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, December 14 2016

Ingredients

3 - green onions
1/2 - 6 ounce package refrigerated cooked chicken breast strips
1/2 - of a medium green sweet pepper, seeded and cut up
3 - tablespoons rice vinegar
1 - teaspoon sesame oil or olive oil
1/4 - 1/2 - teaspoon black pepper
1/4 - teaspoon crushed red pepper (optional)
1 - cup shredded cabbage
2 - tablespoons water
2 - tablespoons reduced-sodium soy sauce
8 - leaves butterhead (Boston or Bibb) lettuce (about 1 small head)


Directions
Trim off and discard root ends of green onions. Cut off and slice green tops and set aside. In a food processor combine white parts of the green onions, the chicken breast, sweet pepper, 1 tablespoon of the vinegar, the oil, black pepper and, if desired, crushed red pepper. Cover and pulse with several on-off turns until chicken mixture is finely chopped. Transfer to a medium bowl. Add cabbage and toss to combine. Divide chicken mixture into four individual microwave safe container; chill.


For the dipping sauce, in a small bowl combine sliced green onion tops, the remaining 2 tablespoons vinegar, the water, and soy sauce. Divide among 4 small containers.


From the Test Kitchen
TO TOTE:

Pack chicken mixture, lettuce, and dipping sauce separately in insulated container with ice packs. To serve, cover bowl of chicken mixture with vented plastic wrap. Microwave on 100% power (high) for 45 to 60 seconds or until heated through, stirring once halfway through cooking. Spoon a rounded 2 tablespoons of the chicken mixture on each lettuce leaf. Roll up and, if desired, cut in half. Serve with dipping sauce.

Nutrition Facts (Asian Chicken Lettuce Wraps)
Per serving: 58 kcal cal., 1 g fat (0 g sat. fat, 1 g polyunsaturated fat, 0 g monounsatured fat), 11 mg chol., 333 mg sodium, 4 g carb., 1 g fiber, 3 g sugar, 7 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, December 13 2016

Pulling together a delicious, well-rounded meal is a breeze with our best-ever recipes for a one-dish dinner. Each of our one-dish dinners cooks in just one pan, making cleanup a breeze. Including dinner recipes for pork roast, coconut shrimp, and tostadas, our collection of one-dish dinner recipes makes weeknight cooking easier.

Ingredients

1 1/2 - pounds beef chuck roast
4 - cups cubed peeled butternut squash (1 1/2-inch cubes)
2 - 14 1/2 ounce cans fire-roasted diced tomatoes, undrained
1 1/2 - cups no-salt-added beef broth or water
3/4 - cup chopped onion (1 large)
1 - 4 ounce can diced green chiles
1 - tablespoon ground ancho chile powder
2 - teaspoons unsweetened cocoa powder
1 - teaspoon ground cumin
1 - teaspoon dried oregano, crushed
3 - cloves garlic, minced
Snipped fresh cilantro


Hot cooked polenta or hot cooked rice (optional)


Directions
Trim beef roast and cut beef into 2-inch pieces. In a 5- to 6-quart slow cooker stir together beef, squash, tomatoes, beef broth, onion, chiles, chile powder, cocoa powder, cumin, oregano, and garlic.


Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Sprinkle each serving with cilantro. If desired, serve with polenta or hot cooked rice.


Nutrition Facts (Texas Beef with Butternut Squash)
Per serving: 258 kcal cal., 13 g fat (5 g sat. fat, 1 g polyunsaturated fat, 6 g monounsatured fat), 75 mg chol., 313 mg sodium, 16 g carb., 4 g fiber, 5 g sugar, 19 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 08:21 am   |  Permalink   |  0 Comments  |  Email
Monday, December 12 2016

Ingredients

2 - cups all-purpose flour
1 - tablespoon baking powder
1/2 - teaspoon salt
1/4 - teaspoon ground nutmeg
2 - eggs, lightly beaten
2 - cups dairy or canned eggnog
1/4 - cup cooking oil


Directions


In a large bowl combine flour and other dry ingredients. In a second bowl combine remaining ingredients. Stir eggnog mixture into flour mixture until slightly lumpy.


Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour 1/4 cup batter onto griddle. Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side). Makes 16 pancakes.


From the Test Kitchen
TEST KITCHEN TIP:

If dairy eggnog is not available, you will find canned eggnog in the baking section of your local grocery store.

Nutrition Facts (Spiced Eggnog Pancakes)
Per serving: 140 kcal cal., 7 g fat (2 g sat. fat, 3 g polyunsaturated fat, 2 g monounsatured fat), 45 mg chol., 167 mg sodium, 16 g carb., 0 g fiber, 3 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Sunday, December 11 2016

Forget home-style packaged foods; these 100 percent homemade dinner are the real deal. Make your own convenience items, such as sauces, nut butters, and baking mixes, as well as treats like chips, fruit leather, and snack cakes. Each of these grocery store faves is made with fewer (and more pronounceable!) ingredients than anything you'd buy in a store. It's nothing but the good stuff!

Ingredients

2 1/3 - cups all-purpose flour
1/2 - teaspoon salt
2 - eggs, lightly beaten
1/3 - cup water
1 - teaspoon vegetable oil or olive oil


Directions
In a large bowl stir together 2 cups of the flour and salt. Make a well in center of flour mixture. In a small bowl combine eggs, the water, and oil. Add egg mixture all at once to flour mixture; stir to combine.


Sprinkle a clean work surface with the remaining 1/3 cup flour. Turn dough out onto floured surface; knead until smooth and elastic (8 to 10 minutes). Cover and let rest 10 minutes. Divide dough into four portions.


On a lightly floured surface, roll each portion into a 12-inch square. Lightly dust both sides of dough square with additional flour. Let stand, uncovered, 20 minutes; cut as desired. If using a pasta machine, pass each portion through machine according to the manufacturer's directions until 1/16 inch thick, dusting dough with flour as needed. Let stand; cut as desired.


To serve pasta immediately, cook in a large amount of boiling salted water until al dente, stirring occasionally; drain. Cook fettuccine or linguine 1 1/2 to 2 minutes, bow ties or lasagna noodles 2 to 3 minutes, and ravioli or tortellini 7 to 9 minutes.


To store cut pasta, spread it on a wire cooling rack or hang it from a pasta-drying rack or clothes hanger. Let dry up to 2 hours. Place in an airtight container and store in the refrigerator up to 3 days. Or dry pasta at least 1 hour; place in a freezer bag or airtight container and freeze up to 8 months.


From the Test Kitchen
FOOD PROCESSOR DIRECTIONS:

Place steel blade in a food processor. Add the 2 1/3 cup flour, salt, and eggs; cover and process until mixture resembles fine crumbs. With processor running, slowly pour the water and oil through feed tube. Continue processing just until dough forms a ball. Transfer to a lightly floured surface. Cover and let rest 10 minutes. Divide dough into four portions. Continue as directed in Step 3.

TO MAKE AHEAD:

Prepare as directed through Step 2. Wrap dough in plastic wrap and place in an airtight container; freeze up to 3 months. Thaw completely in the refrigerator; continue as directed in Step 3.

HERBED PASTA:

Prepare as directed, except stir 2 tablespoons snipped fresh basil, thyme, or sage or 1 teaspoon dried basil, thyme, or sage, crushed, into the flour mixture before adding egg mixture.

SPINACH PASTA:

Prepare as directed, except increase flour to 2 3/4 cups, reduce water to 1/4 cup, and stir 1/4 cup cooked spinach, well drained and finely chopped, into egg mixture before adding to flour mixture.

Per 1 cup cooked pasta: 294 cal., 10 g total fat (1 g sat. fat, 0 g trans fat), 85 mg chol., 269 mg sodium, 54 g carbo., 2 g fiber, 10 g pro.

Daily Values: 21% vit. A, 1% vit. C, 3% calcium, 22% iron

Exchanges: 3 1/2 Starch

Other: 1 g monounsaturated fat, 1 g. polyunsaturated fat, 0 g sugar

RAVIOLI OR TORTELLINI:

To shape ravioli, cut rolled dough into 2-inch-wide strips. Leaving a 1/2-inch margin around the edges, place about 1 teaspoon desired filling at 1-inch intervals on one strip of dough. Using a pastry brush or your finger, moisten dough with water around the mounds of filling. Lay a second strip of dough over the first. Using the side of your hand, press the pasta around each mound so that the two moistened strips stick together. Using a fluted pastry wheel or sharp knife, cut pasta between mounds to separate into individual ravioli.

To shape tortellini, cut rolled dough into circles with a 1 1/2-inch round cutter; reroll scraps as needed. Place 1/4 teaspoon desired filling in center of each circle. Fold circle in half to make a half-moon; press edges of dough together with fingers to seal, moistening with water if needed. Place index finger against the fold; bend tortellini around your finger, bringing the outer two corners together. Press one corner over the other, moistening with water if needed and pinching firmly to secure. Let dry a few minutes before cooking.

Nutrition Facts (Homemade Noodles)
Per serving: 255 kcal cal., 3 g fat (1 g sat. fat, 1 g polyunsaturated fat, 1 g monounsatured fat), 85 mg chol., 262 mg sodium, 46 g carb., 2 g fiber, 0 g sugar, 8 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 06:13 pm   |  Permalink   |  0 Comments  |  Email
Saturday, December 10 2016

With our healthy snack recipes, you can kick afternoon cravings without packing on pounds. Choosing the right snacks can boost your mood and health, and even help you lose weight. Get started with our easy no-recipe snack ideas. Simply assemble a few common ingredients, and you'll stop a grumbling stomach. Our shopping list of healthy snacks will help you get the right ingredients in your kitchen so you can easily whip up something to munch on without planning ahead.

Ingredients

Nonstick cooking spray
2 - 10 ounce package frozen chopped spinach, thawed
1 - 14 ounce can quartered artichoke hearts, drained and coarsely chopped
1 - cup chopped onion (1 large)
1 - tablespoon Dijon-style mustard
4 - cloves garlic, minced
1/2 - teaspoon dried oregano, crushed
1/4 - teaspoon cayenne pepper
1/2 - cup light mayonnaise or salad dressing
1/2 - cup fat-free sour cream
1/4 - cup shredded Parmesan cheese (1 ounce)
1/4 - cup shredded Italian cheese blend (1 ounce)
1 - tablespoon lemon juice


Directions
Coat a 3 1/2- or 4-quart slow cooker with cooking spray; set aside. Squeeze spinach dry, reserving 1/3 cup spinach liquid. In prepared cooker combine spinach, the 1/3 cup liquid, artichokes, onion, mustard, garlic, oregano, and pepper.


Cover and cook on low-heat setting for 2 1/2 to 3 hours or on high-heat setting for 1 1/2 hours. Turn off cooker; stir in mayonnaise, sour cream, Parmesan cheese, Italian cheese blend, and lemon juice.


Nutrition Facts (Spinach-Parmesan Dip)
Per serving: 66 kcal cal., 4 g fat (1 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 5 mg chol., 229 mg sodium, 6 g carb., 2 g fiber, 2 g sugar, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Friday, December 09 2016

Ingredients

4 - large ripe, yet firm, Bosc or red Anjou pears
1 - tablespoon lemon juice
1 - tablespoon butter, softened
2 - tablespoons packed brown sugar
1/4 - teaspoon salt
2 - teaspoons finely shredded orange peel (set aside) or Triple Sec
1/4 - cup orange juice
1 - teaspoon vanilla
1 - cup plain Greek yogurt
2 - tablespoons pure maple syrup
Finely shredded orange peel (optional)
1/4 - cup granola
2 - tablespoons sliced almonds, toasted


Directions
Preheat oven to 350 degrees F. Halve pears; core. Using a melon baller, scoop out a 1-inch depression in the center of each pear. Brush cut sides with lemon juice.


Spread butter in the bottom of a 2-quart rectangular baking dish. Sprinkle with brown sugar and salt; add orange juice. Arrange pear halves, cut sides up, in a single layer in the baking dish.


Bake for 20 to 30 minutes or just until pears are tender, spooning cooking liquid over pears several times during baking time (baking time depends upon ripeness of pears).


Remove from oven; stir vanilla into cooking liquid. Let cool completely. Cover and chill for at least 2 hours or up to 24 hours, turning pears in liquid at least once during chilling time.


To serve, in a small bowl stir together yogurt and maple syrup. Spoon the mixture into each pear half. If desired, sprinkle with additional orange peel. Serve with granola and toasted almonds.


Nutrition Facts (Roasted Breakfast Pears)
Per serving: 308 kcal cal., 8 g fat (3 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 11 mg chol., 199 mg sodium, 55 g carb., 8 g fiber, 38 g sugar, 9 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, December 08 2016

The workweek is busy enough without having to whip up dinner from scratch. With a little preplanning, you can stock your freezer with family-friendly weeknight dinners, easy sauces and sides, plus quick dessert toppings and breakfast options. So what are you waiting for? Your next frozen meal is just a quick thaw away.

Ingredients

2 - tablespoons butter
1 - cup pearl onions, peeled and halved
1 - small fennel bulb, trimmed, cored, and finely chopped
1 - cup baby green beans, trimmed and cut into 1-inch pieces
1 - cup baby or small carrots, trimmed and thinly sliced
2 - 14 1/2 ounce cans vegetable or chicken broth or 3 cups homemade vegetable broth
1 - 14 1/2 ounce can petite diced tomatoes, undrained
1 - cup dry white wine, vegetable broth, or chicken broth
2 - teaspoons dried herbes de Provence, crushed
1 - cup shelled fresh peas or frozen peas
Salt
Ground black pepper


Directions
In a Dutch oven heat butter over medium heat until melted. Add pearl onions and fennel; cook for 3 to 4 minutes or until fragrant and translucent, stirring occasionally. Add green beans and carrots; cook for 3 minutes, stirring frequently.


Add broth, tomatoes, wine, and herbes de Provence. Bring to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes. Stir in peas. Simmer, covered, about 5 minutes more or until vegetables are tender. Season to taste with salt and pepper.


Cool soup slightly and transfer to a 1-gallon resealable freezer bag. Squeeze air from bag; seal and freeze for up to 1 month.*
To serve, thaw soup in the refrigerator overnight. Transfer to a large saucepan. Cook over medium heat until heated through, stirring occasionally.


From the Test Kitchen
If desired, add one 15-ounce can garbanzo beans or cannellini beans (white kidney beans), rinsed and drained, after thawing soup. Heat through.

*TIP:

If you prefer, cool soup slightly and transfer to an airtight storage container. Cover and chill for up to 3 days. To serve, transfer to a large saucepan and heat as directed.

Nutrition Facts (French Garden Soup)
Per serving: 142 kcal cal., 4 g fat (2 g sat. fat, 0 g polyunsaturated fat, 1 g monounsatured fat), 10 mg chol., 886 mg sodium, 17 g carb., 4 g fiber, 7 g sugar, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 pm   |  Permalink   |  0 Comments  |  Email
Wednesday, December 07 2016

Forget delivery! These homemade meal s of pizza recipes are so much better than bought -- and they're just right for a family dinner or a get-together with friends.

Ingredients

1 - 12 inch packaged prebaked pizza crust
1 - cup ricotta cheese
1 - cup finely shredded Parmesan cheese
1/2 - teaspoon ground black pepper
1 - 10 ounce package frozen whole kernel corn in butter sauce
1 - 6 ounce refrigerated cooked chicken breast strips
1/2 - cup coarsely chopped red sweet pepper
1 - tablespoon finely shredded lemon peel
2 - teaspoons dried tarragon
1 - teaspoon bottled minced garlic
1/2 - cup crumbled goat cheese
1 - 2 1/4 ounce can sliced pitted ripe olives, drained
1/4 - cup chopped fresh parsley


Directions
Preheat oven to 450 degrees F. Line baking sheet with foil. Coat foil with nonstick cooking spray. Place pizza crust on foil; set aside.
In bowl combine ricotta, Parmesan, and black pepper. Spread on crust leaving 1/2-inch space around edge. Bake 5 minutes.
Transfer corn and sauce from package to microwave-safe bowl. Microcook on high (100% power) 3 minutes. Stir. Microcook 1 minute more. Stir in chicken, sweet pepper, lemon peel, tarragon, and garlic. Remove pizza from oven. Spoon corn mixture over ricotta mixture on crust.
Top with goat cheese and black olives. Bake 5 minutes more or until cheese and edges are lightly browned. Sprinkle with parsley before serving. Makes 4 servings.


Nutrition Facts (Chicken and Corn Pizza)
Per serving: 679 kcal cal., 28 g fat (12 g sat. fat, 1 g polyunsaturated fat, 7 g monounsatured fat), 84 mg chol., 1928 mg sodium, 69 g carb., 4 g fiber, 5 g sugar, 41 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 pm   |  Permalink   |  0 Comments  |  Email
Tuesday, December 06 2016

When cold weather hits, there's nothing better than curling up with a cozy mug of hot chocolate. We've got a dozen ways to make your cup of hot cocoa even better, including mix-ins, stir-ins, and of course marshmallows!

Ingredients

1 - cup premium unsweetened cocoa powder
1/4 - 1/3 - cup sugar
1/4 - teaspoon salt
1/2 - cup hot water
4 - cups half-and-half or light cream
4 - cups whole milk
1/3 - cup bittersweet chocolate pieces or 2 ounces bittersweet chocolate, chopped
2 - teaspoons vanilla
2 - teaspoons peppermint extract
sweetened whipped cream
crushed peppermint candies
small candy cane garnish (optional)


Directions
In a 3- to 4-quart slow cooker combine cocoa powder, sugar, and salt. Stir in the hot water until mixture forms a paste. Whisk in half-and-half and milk.


Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. (Do not boil.) Add bittersweet chocolate, whisking until chocolate is melted.


If necessary, skim "skin" from surface; discard. Serve immediately or keep warm, covered, on warm-heat setting or low-heat setting for up to 2 hours.


To serve, stir in vanilla and peppermint extract. Top each serving with sweetened whipped cream and a sprinkle of crushed peppermint candies. Garnish each serving with a small candy cane.


Nutrition Facts (Insane Candy Cane Cocoa)
Per serving: 311 kcal cal., 17 g fat (11 g sat. fat, 48 mg chol., 129 mg sodium, 36 g carb., 3 g fiber, 7 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, December 05 2016

Satisfy your sweet tooth this season with our countless holiday baking recipes. We have the best recipes for Christmas cookies, cakes, pies, brownies, bars, and other delicious Christmas desserts. Instead of your typical Christmas cookies, try Christmas candy instead. You can also save baking time by making classic Christmas dessert recipes such as gingerbread, fruitcake, and Christmas pudding. Get the kids baking with our Christmas cookie recipes that kids can help make -- our recipes include sugar cookie carolers and chocolate gingerbread people. Our irresistible holiday cake recipes will please any Christmas party guest, and we give you holiday dessert recipes that use peppermint -- a Christmas favorite -- as a key ingredient. Don't forget to try our all-time favorite Christmas cookies -- our top recipes (including shortbread, bars, whoopie pies, and biscotti) are ones you'll want to save, share, and make again and again!

The gooey goodness of marshmallow treats is a celebration any time of year. When you supersize them and dress them up with chocolate, sprinkles, peanut butter, and caramel, they become a surprise party of flavor.

Arrange an assortment of jumbo treats in the shape of a tree for a centerpiece that will bring a fanciful spotlight to your dessert table. Just make sure you have plenty of extra treats so your tree doesn't disappear faster than St. Nick!
To duplicate this clever Christmas tree:

Make a batch of Jumbo Marshmallow Treats. (Get our free recipe below.) Follow the instructions to create treats in all four flavor variations. 
Use a large star-shape cookie cutter to cut one Jumbo Marshmallow Treat into a star. Grease or butter the cutter to make removing the cutout treat easier. Dip one side of the star into melted chocolate. (See the Chocolate-Dipped Treat variation.) Sprinkle the chocolate with yellow sprinkles or sugar. Let stand until set.
Cut foam-core board into three descending-size rectangles. Three Jumbo Marshmallow Treats should comfortably fit on the largest rectangle, two on the middle size, and one on the smallest. Use the photo and the size of your treats as a guide. Wrap the foam-core rectangles with green paper. 
Build your tree starting with a Chocolate-Dipped Treat as the trunk. Place the treat on a tray or other base. For extra support, place two treats back-to-back. Top the trunk with the largest piece of foam-core board. While you are building your tree, support the foam-core ends with glasses or boxes to steady the structure. Remove them when you're finished or, if you're worried about stability, decorate a few empty boxes to look like packages and use them as supports.

Arrange three jimmies-topped Jumbo Marshmallow Treats on the first piece of foam-core board. Use the three treats as the base for the middle-size piece of foam-core. Stack two Peanut Butter-Chocolate Treats on the middle piece. Add the smallest piece of foam-core. Top it with a Caramel Pretzel Treat and the chocolate-dipped star.

Posted by: AT 02:16 pm   |  Permalink   |  0 Comments  |  Email
Sunday, December 04 2016

Ingredients

1 - cup butter
6 - ounces unsweetened chocolate, coarsely chopped
2 - cups sugar
4 - eggs
2 - teaspoons vanilla
1 1/3 - cups all-purpose flour
1/2 - teaspoon baking soda
1 - cup miniature semisweet chocolate pieces
Creamy Vanilla Frosting or 1 cup canned vanilla frosting


Directions
In a medium saucepan combine butter and unsweetened chocolate. Cook and stir over low heat until melted; cool slightly. Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with foil, extending the foil over edges of pan. Grease foil; set pan aside.
Stir sugar into chocolate mixture. Add eggs, one at a time, beating with a wooden spoon after each addition just until combined. Stir in vanilla. In a small bowl stir together flour and baking soda. Add flour mixture to chocolate mixture, stirring just until combined. Stir in semisweet chocolate pieces. Pour batter into the prepared baking pan, spreading evenly.


Bake for 18 minutes. Cool in pan on a wire rack. Using the edges of the foil, lift brownies out of pan. Using a 3- to 4-inch football-shape or other cookie cutter, cut out brownies. (Or cut brownies into rectangles.)


Spoon Creamy Vanilla Frosting into a decorating bag fitted with a small round tip. Pipe frosting onto brownies to decorate. Let stand until frosting is set.


In a storage container layer brownies between sheets of waxed paper. Cover tightly and let stand at room temperature overnight.*
Tote brownies in container at room temperature.
From the Test Kitchen


SERVING SUGGESTION:

To use up the brownie scraps, coarsely crumble scraps. Layer about one-third of the scraps in a 1-quart canning jar. Pipe additional frosting over brownie layer. Repeat layering two more times. If desired, top the last layer of frosting with chocolate-flavored sprinkles. Seal jar and let stand at room temperature overnight.* Tailgate day: Tote in jar at room temperature. Use a spoon to scoop out servings.

*TIP:

For longer storage, store at room temperature for up to 3 days or freeze for up to 3 months.

Creamy Vanilla Frosting
Ingredients
1/3
cup shortening
1
teaspoon vanilla
1 1/2
cups powdered sugar
2
teaspoons milk
Milk
Directions
 In a large bowl combine shortening and vanilla. Beat with an electric mixer on medium speed for 30 seconds. Gradually beat in 3/4 cup powdered sugar. Beat in 2 teaspoons milk. Gradually beat in 3/4 cup additional powdered sugar. If necessary, beat in additional milk, 1 teaspoon at a time, to make a frosting of piping consistency.
Nutrition Facts (Fudgy Football Brownies)
Per serving: 628 kcal cal., 35 g fat (20 g sat. fat, 2 g polyunsaturated fat, 9 g monounsatured fat), 111 mg chol., 189 mg sodium, 77 g carb., 3 g fiber, 59 g sugar, 7 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 pm   |  Permalink   |  0 Comments  |  Email
Saturday, December 03 2016

The classic tunes are cranked, the eggnog is flowing, and the treat tray is ready to be filled. Check out our cute, festive ideas for Christmas desserts and sweets -- Santa cake pops, reindeer cookies, Christmas tree cupcakes, and more! -- and have yourself a merry little baking session. Caution: These homemade holiday meals treats are so adorably sweet, your teeth may hurt just from looking at them.

Directions
Press a vanilla wafer cookie vertically into the top of a cupcake as far as it will go. Melt canned vanilla frosting by microwaving on high, stirring every 5 seconds until a thick drizzling consistency is reached. (If frosting melts to much, let it stand at room temperature to firm up slightly.) Carefully spoon frosting over cupcake and wafer to coat, allowing some to drip down the sides.

For hat, dip half of a mini chocolate sandwich cookie with white filling (such as Oreo brand) onto melted chocolate, letting excess drip off. Place on a sheet of waxed paper; immediately top with a miniature chocolate peanut butter cup. Let stand until firm.

Add dots of melted chocolate to wafer head for eyes, and place an orange jimmy sprinkle on cupcake for nose. Place hat near head; if necessary, secure with frosting.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Friday, December 02 2016

Get the party started with a fabulous holiday meals or other party-worthy drink recipe. Apple cider cocktail, peppermint punch, hot chocolate, and eggnog are just a few of our favorite must-try holiday drinks of the season. Many of our Christmas dinners are easy to make ahead, leaving you stress-free (and extra cheery!) for your holiday party.

Ingredients

6 - inches stick cinnamon
8 - cardamom pods
1 - vanilla bean, split or 2 teaspoons vanilla
3 - cups half-and-half or light cream
3 - cups milk
1 1/2 - cups white baking pieces
Grated dark chocolate and/or white chocolate (optional)


Directions
Place the cinnamon, cardamom, and vanilla bean, if using, on a square of 100-percent-cotton cheesecloth. Bring up corners of cheesecloth and tie with 100-percent-cotton string.


In a 3 1/2- to 4-quart slow cooker stir together the cream, milk, and baking pieces. Add spice bag. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours, stirring halfway through cooking time. Remove spice bag and stir in vanilla, if using. If desired, top servings with grated chocolate.


Nutrition Facts (White Hot Chocolate)
Per serving: 403 kcal cal., 24 g fat (18 g sat. fat, 0 g polyunsaturated fat, 3 g monounsatured fat), 40 mg chol., 142 mg sodium, 35 g carb., 0 g fiber, 31 g sugar, 6 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, December 01 2016

It is simple - These very merry Christmas cookies are favorites that you'll want to save, hand down, and make again and again. Perfect with any holiday meal. We've got all the classics, including sugar cookies, Christmas spritz cookies, and spiced gingerbread. Try one of our cookie recipes to share this Christmas meal!

Ingredients

1/3 - cup butter, softened
1/3 - cup shortening
3/4 - cup sugar
1 - teaspoon baking powder
1 - egg
1 - tablespoon milk
1 - teaspoon vanilla
2 - cups all-purpose flour
Dash salt
1 - recipe Royal icing (see recipe below

Decorative sprinkles

Directions
In a large mixing bowl, beat butter and shortening with an electric mixer for 30 seconds. Add sugar, baking powder, and salt; beat until combined. Beat in egg, milk, and vanilla until combined.


Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover; chill dough about 1 hour or until easy to handle.


Preheat oven to 375 degrees F. On a lightly floured surface, roll half of the dough at a time to 1/8- to 1/4-inch thickness. Using desired tree-shaped cookie cutters, cut out dough.


Place about 1 inch apart on ungreased cookie sheets. Bake for 7 to 9 minutes or until the edges are firm and bottoms are very lightly browned.


Transfer to a wire racks and let cool. Frost with Royal Icing and decorate with sprinkles.
Royal Icing

Ingredients
2 - cups sifted powdered sugar
4 - teaspoons meringue powder
1/4 - teaspoon cream of tartar
1/4 - cup warm water
1 - 2 - tablespoons warm water


Directions
 Stir together powdered sugar, meringue powder, and cream of tartar. Add the 1/4 cup warm water. Beat with an electric mixer on low speed until combined. Beat on high speed for 7 to 10 minutes until very stiff. Add the 1 to 2 tablespoons additional water, 1 teaspoon at a time, to make desired consistency.

It is simple: These very merry Christmas cookie recipes are favorites that you'll want to save, hand down, and make again and again. We've got all the classics, including sugar cookies, Christmas spritz cookies, and spiced gingerbread. Try one of our cookie recipes to share this Christmas!

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, November 30 2016

Fast and easy meals.

Ingredients

1/4 - cup white wine vinegar or cider vinegar
1 - teaspoon sugar
1/2 - teaspoon ground black pepper
1 - 17 ounce package refrigerated cooked Italian-style herbed beef roast in au jus, undrained
1 - cup sliced baby or regular-size red or yellow sweet peppers
2 - square whole grain ciabatta rolls or buns
4 - slices provolone cheese
2 - tablespoons snipped fresh Italian (flat-leaf) parsley
Snipped fresh Italian (flat-leaf) parsley


Directions
Preheat broiler. In a large microwave-safe bowl combine vinegar, sugar, and black pepper. Add beef and sweet peppers. Cover and cook on 100 percent power (high) for 4 minutes.


Meanwhile, split rolls and place cut sides up on a baking sheet. Broil 3 to 4 inches from heat for 1 minute or until lightly toasted. Top each roll with cheese; broil 1 to 2 minutes until cheese is melted.


Using a fork, coarsely shred beef. Stir in parsley. With a slotted spoon, mound beef mixture onto rolls. Sprinkle with additional snipped parsley. Serve with any remaining cooking liquid.


Nutrition Facts (Open-Face Italian Beef Sandwiches)


Per serving: 341 kcal cal., 15 g fat (8 g sat. fat, 0 g polyunsaturated fat, 2 g monounsatured fat), 78 mg chol., 774 mg sodium, 22 g carb., 2 g fiber, 6 g sugar, 31 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, November 29 2016

Whether you're planning a simple brunch for a small group or an holiday meal to wow your crowd, we've got just the right brunch ideas for you. Choose from sweet pancakes, savory breakfast sandwiches, hearty egg casseroles, and other simple brunch menu ideas. 

Ingredients

8 - hard-cooked eggs,* finely chopped
1/3 - cup mayonnaise
4 - slices crisp-cooked bacon, crumbled
1/4 - cup finely chopped red sweet pepper
2 - tablespoons snipped fresh chives
2 - teaspoons Dijon-style mustard
1/4 - teaspoon salt
4 - croissants
1 - cup fresh spinach leaves
4 - slices provolone cheese
Snipped fresh chives (optional)
Paprika (optional)


Directions
In a medium bowl combine hard-cooked eggs, mayonnaise, bacon, sweet pepper, the 2 tablespoons chives, the mustard, and salt.
Make a pocket in each croissant by cutting horizontally from one side almost to other side. Line the croissant pockets with spinach and cheese. Fill with egg mixture. If desired, sprinkle sandwiches with additional chives and paprika.
From the Test Kitchen
*TIP:

To hard-cook eggs, place eggs in a single layer in a large saucepan (do not stack eggs). Add enough cold water to cover the eggs by 1 inch. Bring to a rapid boil over high heat. Remove from heat, cover, and let stand for 15 minutes; drain. Run cold water over the eggs until cool enough to handle; drain. To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end.

Nutrition Facts (Deviled Egg Croissant-wiches)
Per serving: 658 kcal cal., 47 g fat (18 g sat. fat, 11 g polyunsaturated fat, 14 g monounsatured fat), 447 mg chol., 1099 mg sodium, 29 g carb., 2 g fiber, 8 g sugar, 28 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, November 28 2016

Whether you like your soup chunky or smooth, we have a vegetarian soup dinner that fits the bill. From classics like fresh tomato soup to hearty vegetable stews, these warming vegetarian meals will quickly become favorites in your recipe box. 

Ingredients

2 - tablespoons lime juice
2 - tablespoons reduced-sodium soy sauce
8 - ounces firm or extra-firm tofu (fresh bean curd), drained and cut into 1-inch cubes
1/2 - cup thinly sliced green onions (4)
3 - cloves garlic, minced
1 - tablespoon canola oil
4 - cups water
2 - cups reduced-sodium vegetable broth
2 - cups small fresh broccoli florets
1/2 - cup coarsely shredded carrot (1 medium)
3 - ounces banh pho (Vietnamese wide rice noodles), broken
3/4 - cup fresh bean sprouts, well rinsed
1/4 - teaspoon crushed red pepper
1/4 - cup chopped unsalted peanuts
1/4 - cup thinly sliced green onion tops
1/4 - cup snipped fresh basil (optional)


Directions
In a medium bowl combine lime juice and soy sauce. Add tofu; toss gently to coat. Cover and let stand at room temperature for 10 minutes.
In a large saucepan cook the 1/2 cup green onions and the garlic in hot oil over medium heat for 3 minutes, stirring occasionally. Add water and vegetable broth. Bring to boiling. Add broccoli, carrot, and noodles. Return to boiling; reduce heat. Simmer, uncovered, for 4 minutes.
Add tofu and any liquid remaining in the bowl, the sprouts, and the crushed red pepper. Return to boiling; reduce heat. Simmer for 1 to 2 minutes more or until broccoli and noodles are tender and soup is heated through. Ladle soup into bowls. Top with peanuts, green onion tops, and, if desired, basil.


Nutrition Facts (Spicy Broccoli and Bean Soup)
Per serving: 265 kcal cal., 11 g fat (1 g sat. fat, 4 g polyunsaturated fat, 3 g monounsatured fat), 615 mg sodium, 32 g carb., 3 g fiber, 5 g sugar, 11 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 12:56 pm   |  Permalink   |  0 Comments  |  Email
Sunday, November 27 2016

Checkout these great meal gifts for a quick and easy dinner ideas your family will love. Start with a rotisserie chicken from your local chef, or roast your own.

Ingredients

1 - cup apple cider vinegar
1 - cup apple jelly
1 - teaspoon apple pie spice*
1 - 5 pound whole roasting chicken
6 - small tart baking apples, cored
1 - 6 ounce package long grain and wild rice mix
2 1/4 - cups water
1 - tablespoon butter
1/2 - teaspoon freshly ground black pepper
3 - green onions, thinly sliced
Sage leaves (optional)


Directions
For glaze, in a 1-1/2- to 2-quart saucepan stir together vinegar and jelly. Heat; stir over medium heat. Bring to boiling. Boil glaze gently, uncovered, for 20 minutes until syrupy and reduced to about 1 cup, stirring frequently. Remove from heat. Stir in apple pie spice. Divide glaze in half; set aside. (Glaze will thicken as it stands; stir before brushing over chicken and apples.)


Preheat oven to 325F. Skewer neck skin of chicken to back; tie legs to tail. Twist wing tips under back. Place chicken, breast side up, on a rack in roasting pan. Sprinkle with salt. Roast, uncovered, 1-1/4 hours. Cut string. Place apples around chicken.


Meanwhile, in 1-qt. casserole combine rice and seasoning mix, water, and butter; cover. Set aside. Brush chicken and apples with some of one portion of glaze. Sprinkle with pepper. Roast chicken and rice together in oven for 1 to 1-1/4 hours more or until instant-read thermometer registers 180 F when inserted into thickest part of the thigh and juices run clear, brushing with remainder of the glaze portion twice. Stir green onion into rice. Transfer rice to platter; top with chicken and apples. Cover with foil.


For sauce, skim fat from juices in roasting pan; discard. Pour remaining glaze portion into the roasting pan. Using wooden spoon, scrape up any brown bits stuck to bottom of pan (place pan on stove top over medium heat, if necessary, to heat glaze). Strain; season to taste with salt and pepper. Transfer to gravy boat. Garnish with sage. Makes 6 servings.


Nutrition Facts (Apple-Glazed Roast Chicken)


Per serving: 885 kcal cal., 25 g fat (8 g sat. fat, 6 g polyunsaturated fat, 11 g monounsatured fat), 331 mg chol., 1041 mg sodium, 81 g carb., 5 g fiber, 43 g sugar, 87 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 11:45 am   |  Permalink   |  Email
Friday, November 25 2016

Ingredients

1
tablespoon olive oil
1
large onion, chopped
6
cloves garlic, minced
3
14 ounce can chicken broth
2
cups water
3
medium tomatoes, chopped
1
19 ounce can cannellini beans (white kidney beans), rinsed and drained
1
medium fennel bulb, trimmed and chopped
1 1/2
teaspoons dried thyme, crushed
1
teaspoon salt
1/2
teaspoon ground black pepper
2
bay leaves
2
cups chopped cooked turkey or chicken
2
medium zucchini, chopped
1
10 ounce package frozen green beans
1/2
cup dried orzo pasta or other small pasta
Pistou
Shredded Parmigiano-Reggiano cheese (optional)
Directions
In a 4-quart Dutch oven, heat oil over medium heat. Add onion and garlic; cook and stir until tender. Stir in chicken broth, water, tomatoes, cannellini beans, fennel, thyme, salt, pepper, and bay leaves. Bring to boiling; reduce heat. Cover and simmer for 30 minutes.
Stir in turkey, zucchini, green beans and orzo pasta. Cover and simmer for 10 minutes more or until pasta is tender. Remove bay leaves.
Meanwhile, prepare Pistou. Ladle the soup into bowls. Top with Pistou and, if desired, Parmigiano-Reggiano cheese. Makes 10 servings.
From the Test Kitchen
Prepare Pistou as directed. Transfer to an airtight container and chill for up to 24 hours.

Pistou
Ingredients
2
cups firmly packed fresh basil leaves (about 2-1/2 ounces)
2
tablespoons grated Parmigiano-Reggiano cheese
2 - 4
tablespoons olive oil
6
cloves garlic, halved
Directions
 In a food processor or blender, combine basil leaves, Parmigiano-Reggiano cheese, 2 tablespoons olive oil, and garlic. Cover and process or blend until finely chopped. Add enough additional olive oil to thin mixture to desired consistency.

Posted by: AT 11:58 am   |  Permalink   |  0 Comments  |  Email
Thursday, November 24 2016

Ingredients

1 3/4 - 2 - pounds butternut squash
1 - tablespoon olive oil
Salt and ground black pepper
16 - cups fresh spinach*
1 - cup half-and-half or light cream
1 - tablespoon cornstarch
1 - cup finely shredded Parmesan cheese
1/2 - cup creme fraiche


Directions
Preheat oven to 425 degree F. Lightly grease a 2-quart baking dish; set aside. Peel the squash. Slice 1/4-inch thick. Remove seeds from slices and halve large slices. Arrange slices in a 15x10x1-inch baking pan. Brush both sides lightly with olive oil. Season with salt and pepper. Bake, uncovered, for 20 minutes. Remove.


Meanwhile in a 4- to 6-quart Dutch oven cook the spinach in lightly salted boiling water, half at a time, for 1 minute or until wilted. Drain and cool slightly; squeeze out excess liquid. Coarsely chop the spinach; set aside. In a medium saucepan combine half-and-half and cornstarch; cook and stir until thickened and bubbly. Stir in spinach; spread mixture in bottom of prepared dish. Arrange squash over spinach mixture. Cover and chill the gratin up to 8 hours.


Preheat oven to 475 degree F. In a small bowl stir together the Parmesan and creme fraiche. Spread mixture over squash in dish. Bake, uncovered, for 15 minutes or until squash is tender and heated through and Parmesan mixture is lightly browned. Season to taste with salt and pepper, if desired. Makes 8 servings.


From the Test Kitchen
HOMEMADE CREME FRAICHE:

If purchased creme fraiche is unavailable you can make your own. In a small mixing bowl stir together 1/4 cup whipping cream (not ultrapasteurized) and 1/4 cup dairy sour cream. Cover with plastic wrap. Let stand at room temperature for 2 to 5 hours or until mixture thickens. When thickened, cover and chill in the refrigerator until serving time or up to 48 hours. Stir before serving.

*FROZEN SPINACH OPTION:

If desired, substitute two 10-ounce packages frozen chopped spinach, thawed and well drained. Sprinkle with salt. Omit cooking of spinach.

TO SERVE RIGHT AWAY:

Chilling step may be omitted. Bake 10 to 15 minutes for final timing.

Nutrition Facts (Make Ahead Butternut Squash Gratin )
Per serving: 212 kcal cal., 11 g fat (3 g sat. fat, 36 mg chol., 255 mg sodium, 9 g carb., 1 g fiber, 11 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 pm   |  Permalink   |  0 Comments  |  Email
Wednesday, November 23 2016

Whatever the occasion, our collection of best-loved pie recipes will satisfy any sweet tooth. With classics, such as apple pie and French silk pie, and a few new twists, you're sure to find a pie recipe to share, hand down, and make again and again.

Ingredients

1 - recipe Pastry for Single-Crust Pie (see recipe below)
3/4 - cup granulated sugar
3 - tablespoons cornstarch
5 - cups fresh or frozen unsweetened red raspberries
1/4 - cup Chambord (black raspberry liqueur) or 2 tablespoons orange liqueur
1 - 3 ounce package cream cheese, softened
1/3 - cup powdered sugar
1/2 - teaspoon vanilla
Dash salt
3/4 - cup whipping cream
Fresh red raspberries (optional)


Directions
Preheat oven to 375 degrees F. Prepare Pastry for Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; transfer to a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry.


For filling, in a large bowl, combine granulated sugar and cornstarch. Add the 5 cups raspberries and the Chambord; toss gently to coat. (If using frozen raspberries, let mixture stand about 45 minutes or until berries are partially thawed, but still icy.) Transfer filling to crust.
Cover edge of pie with foil to prevent overbrowning. Bake for 30 minutes (or 50 minutes for frozen fruit). Remove foil. Bake for 25 to 30 minutes more or until filling is bubbly almost to the center and pastry is golden brown. Cool on a wire rack.
Before serving, in a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth. Beat in powdered sugar, vanilla, and salt; set aside. In a large bowl, beat whipping cream on medium speed until soft peaks form (tips curl). Fold about 1/3 cup of the whipped cream into cream cheese mixture to lighten. Fold in the remaining whipped cream.


Spread the whipped cream mixture over top of pie. If desired, sprinkle with additional fresh raspberries. Makes 8 servings.
Pastry for Single-Crust Pie


Ingredients
1 1/4 - cups all-purpose flour
1/4 - teaspoon salt
1/3 - cup shortening
4 - 5 - tablespoons cold water


Directions
 In a bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of water at a time over the flour mixture, tossing with a fork until all of the dough is moistened. Form dough into a ball.

Posted by: AT 02:16 pm   |  Permalink   |  0 Comments  |  Email
Tuesday, November 22 2016

Try one of these delicious ways to prep your Thanksgiving turkey. From rubbed to glazed Thanksgiving holiday turkey dinners, we've got a method for everyone.

Ingredients

2 - medium onions, cut into wedges
2 - lemons, cut into quarters
1 - stalk celery, cut into 2-inch pieces
4 - fresh thyme sprigs
8 - cloves garlic
1/2 - cup butter, softened
1/4 - cup snipped fresh thyme
2 - teaspoons finely shredded lemon peel
2 - tablespoons lemon juice
2 - tablespoons finely chopped shallot (1 medium)
1 - tablespoon vegetable oil
1/2 - teaspoon kosher salt
1/2 - teaspoon freshly ground black pepper
1 - 8 pound fresh or frozen turkey, thawed if frozen


Directions
Position the oven rack in the bottom third of the oven. Preheat oven to 375 degrees F. In a large roasting pan combine onions, lemons, celery, thyme sprigs, and garlic; set aside.


In a medium bowl combine butter, snipped thyme, lemon peel, lemon juice, shallot, oil, salt, and pepper; set aside.
Remove neck and giblets from turkey; discard. Rinse turkey; pat dry with paper towels. Place turkey, breast side down, on a cutting board. Using kitchen shears, make a lengthwise cut down one side of the backbone, starting from the neck end. Repeat on the other side of the backbone. Remove and discard backbone. Turn turkey, cut side down. Flatten turkey as much as possible with your hands. Cut off and discard tips of wings. Using kitchen shears or a large sharp knife, carefully cut through the entire breastbone, creating two equal halves.
Rub herb-butter mixture over turkey on all sides, massaging some of the mixture underneath the skin. Place turkey halves, skin sides up, on top of vegetables in roasting pan. Insert an oven-going meat thermometer into the center of an inside thigh muscle. The thermometer should not touch bone.


Roast, uncovered, for 1-1/2 to 2 hours or until the thermometer registers 175 degrees F. (The juices should run clear and drumsticks should move easily in their sockets.) Remove from oven. Cover turkey halves with foil; let stand for 15 minutes before carving. Discard vegetables in roasting pan.


From the Test Kitchen
TIP:

For more citrus flavor, use a combination of lemons, limes, and oranges in the roasting pan. Low on fresh thyme? Use half the amount of fresh rosemary, sage, or tarragon instead.

Nutrition Facts (Lemon-Thyme Split-Roasted Turkey)
Per serving: 547 kcal cal., 30 g fat (12 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 207 mg chol., 821 mg sodium, 5 g carb., 1 g fiber, 1 g sugar, 57 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, November 21 2016

Mmmm, bacon. You love it for breakfast, so why not try these bacon recipes for appetizers, dinners, and desserts, too? From classic bacon breakfast recipes to bacon-spiked sweets and salads, you'll love these new ways to bring home meals and the bacon.

Ingredients

4 - slices applewood smoked bacon
1 - cup packed brown sugar
1/3 - cup Maple Nut Butter
1/4 - cup whipping cream
1 - tablespoon vanilla
1/4 - teaspoon Chinese five-spice powder or ground allspice
1 - 16 ounce loaf frozen sweet roll dough, thawed
1 - cup chopped pecans
1 - cup golden raisins


Directions
In a large skillet cook bacon over medium heat until crisp. Drain, reserving 2 tablespoons of the drippings in skillet. Drain bacon on paper towels; crumble bacon. Add brown sugar, Maple Nut Butter, and whipping cream to the skillet; stir until melted. Stir in vanilla and spice.
Lightly grease a 10-inch fluted tube pan; set aside. Cut thawed bread dough into 1- to 1-1/2-inch pieces. Arrange one-third of the bread pieces, half of the crumbled bacon, half of the pecans, and half of the raisins in prepared tube pan. Drizzle one-third of the whipping cream mixture evenly over the bread pieces. Top with another one-third of the bread pieces and the remaining bacon, pecans, and raisins. Drizzle with another one-third of the whipping cream mixture. Top with the remaining bread pieces and the remaining whipping cream mixture.
Cover and let rise in a warm place until almost double in size (about 45 minutes).


Meanwhile, preheat oven to 350 degrees F. Bake for 35 to 40 minutes or until bread springs back when lightly touched. Cool in pan on a wire rack for 10 minutes. Invert onto a serving platter; remove pan. Serve warm.
Maple Nut Butter

Ingredients
1 - cup butter, softened
1/2 - cup pecan halves, toasted
1/4 - cup pure maple syrup


Directions
 In a food processor combine butter, pecan halves, and maple syrup. Cover and process until nuts are finely chopped. Store leftover mixture in refrigerator and serve with pancakes, waffles, or French toast. Makes about 1-1/2 cups.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Sunday, November 20 2016

Warm the heart with a steamy holiday soup or stew. Whether you prefer classic chicken noodle soup or tangy beet and apple stew, these delicious soups will add a special twist to your holiday meal. Spoon, please! 

Ingredients

2 - pounds boneless pork shoulder, cut into 1-inch pieces
1/2 - teaspoon salt
1 - tablespoon vegetable oil
3 - parsnips and/or carrots, peeled and sliced
1 - small red onion, halved and sliced
1 - tablespoon snipped fresh sage
1 - tablespoon minced or grated fresh ginger
4 - cloves garlic, minced
5 - Granny Smith apples, cored and cut into 1-inch pieces
4 - cups reduced-sodium chicken broth
1 - cup apple cider or juice
3 - tablespoons cider vinegar
2 - tablespoons apple brandy (Calvados) (optional)
Sour cream (optional)
Fresh sage leaves, freshly grated nutmeg, and/or cracked black pepper (optional)


Directions
Preheat oven to 300 degrees F. Season pork with salt. Heat oil in a 4-quart Dutch oven over medium-high heat. Add pork in batches and sear until browned all over, 6 to 8 minutes. Transfer to a bowl. Add parsnips and onion to pan and cook for 4 minutes; remove to bowl with pork. Add sage, ginger, and garlic to pan and cook for 1 minute. Add 3 of the apples, broth, cider, and vinegar; bring to boiling. Reduce heat; cover and simmer 5 minutes or apples are tender. Puree mixture with an immersion blender or transfer, in batches, to a blender and blend until smooth. Add pork, parsnips, and onion. Bring to boiling.


Cover and bake for 2 hours or until pork is fork-tender. Stir in remaining apples and brandy, if desired. Serve topped with sour cream, additional sage, nutmeg, and/or pepper, if desired.
Nutrition Facts (Cider Pork and Apple Stew)


Per serving: 272 kcal cal., 8 g fat (2 g sat. fat, 2 g polyunsaturated fat, 3 g monounsatured fat), 68 mg chol., 504 mg sodium, 24 g carb., 4 g fiber, 15 g sugar, 24 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 11:37 am   |  Permalink   |  Email
Saturday, November 19 2016

The expected seasonal spice blend of cinnamon, allspice, and cloves makes this hot drink popular during autumn and winter meals.

Ingredients

8 - cups apple cider or apple juice
1/4 - 1/2 - cup packed brown sugar
6 - stick cinnamon
1 - teaspoon whole allspice
1 - teaspoon whole cloves
Small apple slices


Directions
In a saucepan combine cider and brown sugar. For spice bag, tie cinnamon, allspice, and cloves in double layer of 100-percent-cotton cheesecloth. Add the spice bag to the cider mixture.

Bring to a boil; reduce heat. Cover and simmer for 10 minutes. Remove the spice bag; discard. Serve cider in mugs with small apple slices, if desired. Makes 8 (about 8-ounce) servings.

Nutrition Facts (Hot Spiced Cider)
Per serving: 133 kcal cal., 9 mg sodium, 33 g carb., 1 g fiber Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Friday, November 18 2016

Ditch the stereotype of ramen as a food for college kids. Ramen is a trendy ingredient being used in restaurants and by home cooks for dishes such as noodle bowls, ramen slaws, and ramen salads, and in more unique ways like stuffed in a chicken breast or meatloaf. Get in on the ramen trend and try one of these creative ramen meal.

Ingredients

Nonstick cooking spray
4 - 8-ounce skinless, boneless chicken breast halves
1 - 3 ounce package creamy chicken-flavor ramen noodles
1/2 - 8 ounce tub cream cheese with chives and onion or desired-flavor cream cheese (such as jalapeno)
1/4 - cup milk
3/4 - cup Italian-seasoned panko bread crumbs
2 - tablespoons grated Parmesan cheese
2 - tablespoons butter, melted
1 - cup desired flavor pasta sauce (such as tomato and basil) or four-cheese pasta sauce
1/4 - cup shredded mozzarella cheese (1 ounce)


Directions
Preheat oven to 400 degrees F. Line a 15x10-inch baking pan with foil; coat with cooking spray.
Using a sharp knife, cut a deep pocket in each chicken breast by cutting horizontally through the thickest portion to, but not through, the opposite side.


Cook noodles in a pot of boiling water 3 minutes; drain. Transfer hot noodles to bowl with contents of seasoning packet, the cream cheese, and 2 tablespoons of the milk. Stir to thoroughly coat noodles. Spoon noodle mixture into pockets in chicken. Place chicken in the prepared baking pan.


In a bowl stir together panko and Parmesan cheese. Brush tops of stuffed chicken with remaining milk and sprinkle with panko mixture, pressing panko mixture onto chicken as needed. Drizzle with melted butter.
Bake 25 minutes. Spoon pasta sauce over chicken and sprinkle with mozzarella cheese. Bake about 5 minutes more or until chicken is done (165 degrees F).


Nutrition Facts (Ramen-Stuffed Chicken Breasts)
Per serving: 676 kcal cal., 29 g fat (15 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 216 mg chol., 1262 mg sodium, 37 g carb., 1 g fiber, 6 g sugar, 60 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, November 17 2016

Ingredients

1 - pound ground turkey
3 - cloves garlic, minced
1- tablespoon grated fresh ginger
1 - teaspoon Chinese five-spice powder or curry powder
2 - cups coarsely shredded broccoli (1 small bunch)
1 - small red onion, thinly sliced
Salt and ground black pepper
1 - recipe Spicy Peanut Sauce or 1/2 cup hoisin sauce
8 - large Boston (Bibb) lettuce leaves (about 2 heads)
8 - lime wedges
Snipped fresh cilantro (optional)


Directions
In a large nonstick skillet cook turkey over medium-high heat for 5 minutes, breaking up turkey with a wooden spoon. Stir in garlic, ginger, and 1/2 teaspoon of the five-spice powder; cook about 5 minutes more or until turkey is no longer pink. Using a slotted spoon transfer turkey mixture to a bowl; set aside.


In the same skillet cook broccoli, onion, and the remaining 1/2 teaspoon five-spice powder about 4 minutes or just until broccoli and onion are tender. Stir in the turkey mixture; heat through. Season to taste with salt and pepper.


To serve, spoon about 1 tablespoon Spicy Peanut Sauce on each lettuce leaf. Divide turkey-broccoli mixture among lettuce leaves. Squeeze a lime wedge over the turkey-broccoli mixture on each wrap. If desired, top with cilantro. Fold in the two opposite sides of the lettuce leaf; fold one of the remaining sides over the filling and tuck it under the other side. Serve immediately.


From the Test Kitchen
*TIP:

Before shredding the broccoli, consider peeling the stalks, especially if they seem tough. Shred broccoli in the food processor fitted with a coarse shredding blade or use a manual shredder. Or, use purchased shredded broccoli.

Spicy Peanut Sauce
Ingredients
1/4 - cup sugar
1/4 - cup crunchy peanut butter
2 - tablespoons water
1 - tablespoon vegetable oil
Asian chili sauce (Sriracha sauce)


Directions
 In a small saucepan combine sugar, peanut butter, water, and vegetable oil. Heat over medium-low heat just until bubbly and mixture looks smooth (it will look a little curdled before this stage), stirring frequently. Season to taste with Asian chili sauce.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, November 16 2016

Ingredients

1 - pound ground buffalo or lean ground beef
1/2 - cup chopped onion (1 medium)
6 - garlic, minced
1 - 15 ounce can dark red kidney beans, rinsed and drained
1 - 15 ounce can reduced-sodium black beans, rinsed and drained
2 - cups coarsely chopped kale leaves
1 - 15 ounce can tomato sauce
1 - 10 ounce can diced tomatoes with green chiles, undrained
2 - fresh poblano chile peppers, seeded and chopped*
2 - tablespoons chili powder
1 - tablespoon ground cumin
2 - teaspoons dried oregano, crushed
1/4 - teaspoon cayenne pepper
3 1/2 - cups shredded romaine lettuce
14 - 8 inches flour tortillas, warmed
14- tablespoons chopped tomatoes
7 - tablespoons sliced green onions
7 - tablespoons shredded reduced-fat cheddar cheese


Directions
In a large nonstick skillet cook buffalo, onion, and garlic over medium-high heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Spoon meat mixture into a 3-1/2- or 4-quart slow cooker. Add beans, kale, tomato sauce, diced tomatoes, chile peppers, chili powder, cumin, oregano, and cayenne pepper. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.


Divide romaine among warmed flour tortillas. Top each with about 1/2 cup of the meat-bean mixture. Top with chopped tomatoes, green onions, and cheese.
From the Test Kitchen
*

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts (Spicy Buffalo Tacos)
Per serving: 289 kcal cal., 7 g fat (2 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 16 mg chol., 659 mg sodium, 42 g carb., 5 g fiber, 3 g sugar, 16 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:03 am   |  Permalink   |  Email
Tuesday, November 15 2016

Baked Alaska, gooey mac and cheese, classic bread stuffing, and so much more! Here are delicious Christmas meals and Christmas dinner ideas to enjoy as you throw it back this holiday gift season.

Ingredients

3 - pounds baking potatoes (such as russet or Yukon gold), peeled and cut into 2-inch pieces
6 - cloves garlic, halved
1 - bay leaf
2 - 14 ounce can seasoned chicken broth with roasted garlic
1 - cup whole milk
1/4 - cup butter
1 - teaspoon salt
Freshly ground black pepper
Bay leaves (optional)


Directions
In a 3-1/2- or 4-quart slow cooker, combine potatoes, garlic, and bay leaf. Pour broth over potato mixture.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
Drain potatoes in a colander over a bowl to catch the cooking liquid. Remove and discard bay leaf. Return potatoes to slow cooker. Mash potatoes with a potato masher.


In a small saucepan, heat milk and butter until steaming and butter almost melts. Add milk mixture, salt, and enough of the reserved cooking liquid to mashed potatoes to reach desired consistency.*
To serve, transfer potatoes to a serving bowl. Sprinkle with freshly ground black pepper. If desired, garnish with bay leaves.


From the Test Kitchen
*MAKE-AHEAD DIRECTIONS:

Return mashed potato mixture to slow cooker; keep warm on low or warm setting for up to 2 hours. If mixture thickens, stir in more of the reserved cooking juices to reach desired consistency.

FOR EASY CLEANUP:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts (Rustic Garlic Mashed Potatoes)
Per serving: 135 kcal cal., 5 g fat (3 g sat. fat, 0 g polyunsaturated fat, 1 g monounsatured fat), 13 mg chol., 496 mg sodium, 21 g carb., 1 g fiber, 3 g sugar, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, November 14 2016

Our favorite versions of classic comfort foods for you to enjoy at home. These comfort food gifts will quickly become family dinner favorites.

Ingredients

1 - tablespoon vegetable oil
1/2 - cup finely chopped fresh mushrooms
1/2 - cup shredded carrot (1 medium)
1/3 - cup finely chopped onion (1 small)
2 - cloves garlic, minced
2 - eggs, lightly beaten
1/4 - cup milk
3 - tablespoons ketchup
1 - tablespoon Dijon-style mustard
1 - tablespoon Worcestershire sauce
1/2 - teaspoon kosher salt
1 - cup soft bread crumbs
1 - pound ground beef chuck*
1 - pound ground beef sirloin*
1/2 - cup ketchup
1/4 - cup packed brown sugar
2 - teaspoons Dijon-style mustard


Directions
Preheat oven to 350 degrees F. In a large skillet heat oil over medium-high heat. Add mushrooms, carrot, onion, and garlic; cook and stir for 4 to 5 minutes or until tender. In a large bowl combine eggs, milk, the 3 tablespoons ketchup, the 1 tablespoon mustard, the Worcestershire sauce, and kosher salt. Add bread crumbs and vegetable mixture, stirring until evenly moistened.


Add ground beef; using your clean hands, mix well. Line a 3-quart rectangular baking dish with foil. Lightly pat the mixture into a 9x5-inch loaf in the prepared meal.


For glaze, in a small bowl combine the 1/2 cup ketchup, the brown sugar, and the 2 teaspoons mustard; set aside. (For a change of pace, substitute one of the glaze options below for the ketchup-brown sugar glaze.)
Bake about 1 hour or until internal temperature registers 160 degrees F on an instant-read thermometer, spooning glaze over meat loaf for the last 25 minutes of baking.
Let the meat loaf stand for 10 minutes. Using two spatulas, transfer loaf to a serving platter; cut into eight slices.
From the Test Kitchen
GLAZE OPTIONS:

Apricot-Mustard Glaze: Stir together 1/2 cup apricot preserves and 2 tablespoons Dijon-style mustard. Nutrition analysis per serving: 387 calories, 26 g protein, 27 g carbohydrate, 18 g total fat (6 g sat. fat), 123 mg cholesterol, 1 g fiber, 13 g total sugar, 3% Vitamin A, 6% Vitamin C, 546 mg sodium, 7% calcium, 20% iron

Peach-Chile Glaze: Stir together 1/2 cup peach preserves, 2 teaspoons Asian chili sauce with garlic, and 2 teaspoons grated fresh ginger. Nutrition analysis per serving: 383 calories, 26 g protein, 27 g carbohydrate, 18 g total fat (6 g sat. fat), 123 mg cholesterol, 1 g fiber, 13 g total sugar, 3% Vitamin A, 6% Vitamin C, 484 mg sodium, 7% calcium, 20% iron

Cranberry Glaze: Stir together 1/2 cup ketchup and 1/4 cup whole cranberry sauce. Nutrition analysis per serving: 356 calories, 26 g protein, 21 g carbohydrate, 18 g total fat (6 g sat. fat), 123 mg cholesterol, 1 g fiber, 10 g total sugar, 6% Vitamin A, 7% Vitamin C, 618 mg sodium, 7% calcium, 20% iron

Strawberry Glaze: In a blender combine 1 cup strawberries, 1/2 cup plum jam, 3 cloves garlic, 1 teaspoon soy sauce, 1/4 teaspoon ground ancho chile peppers, 1/4 teaspoon ground ginger, and 1/8 teaspoon salt. Cover and blend until smooth. In a small saucepan heat strawberry mixture until boiling; boil gently for 10 minutes. Cool slightly before spooning over meat loaf. Nutrition analysis per serving: 391 calories, 26 g protein, 29 g carbohydrate, 18 g total fat (6 g sat. fat), 123 mg cholesterol, 2 g fiber, 14 g total sugar, 3% Vitamin A, 25% Vitamin C, 536 mg sodium, 7% calcium, 21% iron

*TIP:

If you like, substitute 8 ounces bulk sweet Italian sausage, uncooked ground turkey, or ground pork for 8 ounces of the ground beef.

Nutrition Facts (Best Meatloaf)
Per serving: 369 kcal cal., 18 g fat (6 g sat. fat, 2 g polyunsaturated fat, 7 g monounsatured fat), 123 mg chol., 649 mg sodium, 24 g carb., 1 g fiber, 13 g sugar, 26 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Sunday, November 13 2016

Ingredients

1 - 750 milliliter bottle Riesling or other white wine
2 - cups apple cider or apple juice
1/4 - cup honey
1 - 1 inch piece fresh ginger, thinly sliced
12 - whole allspice
8 - whole cardamom pods
1/2 - cup Calvados or brandy
Cinnamon sticks (optional)
Apple slices (optional)


Directions
In a 3 1/2- or 4-quart slow cooker combine wine, apple cider, and honey. For a spice bag, place ginger, allspice, and cardamom in the center of a double-thick, 6-inch square of 100-percent-cotton cheesecloth. Bring up corners; tie closed with clean kitchen string. Add spice bag to mixture in cooker.


Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1 1/2 to 2 hours. (Do not boil.) Stir in Calvados. If desired, garnish drinks with cinnamon sticks and apple slices.


Nutrition Facts (Mulled Riesling Punch)
Per serving: 231 kcal cal., 0 g fat (0 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 0 mg chol., 9 mg sodium, 26 g carb., 0 g fiber, 20 g sugar, 0 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Saturday, November 12 2016

Spice up Thanksgiving meals by adding new twists to classic Thanksgiving side dishes. The indispensable Thanksgiving recipes are all here -- including mashed potatoes, green bean casserole, and stuffing -- but each dish features an unexpected and delicious spin.

Ingredients

5 - tablespoons unsalted butter
1 - tablespoon vegetable oil
1 - cup panko bread crumbs
2 - tablespoons slivered almonds
12 - ounces cremini and/or shiitake mushrooms, sliced
1 - medium onion, thinly sliced (1/2 cup)
1 - teaspoon minced fresh serrano or jalapeno peppers*
4 - cloves garlic, minced
1 - teaspoon plus 1 tablespoon kosher salt
2 - tablespoons all-purpose flour
1 - teaspoon ground chipotle chile pepper
1/2 - teaspoon ground white pepper
1/4 - teaspoon ground nutmeg
1 - bay leaf
1 - cup chicken stock or broth
1 - cup half-and-half or light cream
1 - pound fresh haricot verts (French string beans), rinsed, trimmed, and halved


Directions
Preheat oven to 475 degrees F. In a small saucepan melt 2 tablespoons of the butter and the oil together; stir in panko and almonds. Cook and stir over medium-low heat 4 to 6 minutes until golden brown. Place on a paper towel-lined tray.


In a heavy 10-inch skillet cook melt remaining 3 tablespoons butter over medium heat. Add mushrooms, onion, serrano, garlic, and 1 teaspoon salt. Cook for 3 to 6 minutes or until mushrooms release moisture and onions are tender, stirring occasionally. Add flour, chipotle, white pepper, nutmeg, and bay leaf; cook and stir for 2 minutes more. Add stock and cream; bring to a simmer. Simmer, uncovered, for 7 to 10 minutes or until thickened, stirring occasionally. Remove and discard bay leaf. Remove from heat.


Bring 1 gallon of water to boiling with 1 tablespoon salt. Add beans; cook for 4 to 6 minutes. Drain and submerge into a large bowl of ice water. Drain again.


Add beans to cream mixture and place in a 2-quart baking dish. Bake, uncovered, for 12 to 15 minutes or until bubbly. Remove from oven. Top with crumb mixture. Serve immediately.
From the Test Kitchen
*

Because hot chile peppers, such as serranos and jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Nutrition Facts (Spicy Green Bean Casserole)
Per serving: 157 kcal cal., 11 g fat (6 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 24 mg chol., 344 mg sodium, 12 g carb., 2 g fiber, 4 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Friday, November 11 2016

Ready for your dish to be the star of the potluck? Whether you're bringing a Thanksgiving sides, entree, or dessert, save time and effort (without skimping on flavor) with these slow cooker meals. We have you covered with what to bring and how to serve it -- so get used to your dish being the first to disappear.

Ingredients

1 - pound boneless beef chuck pot roast
1 - 15 ounce can tomato sauce with Italian seasonings
2 - medium green sweet peppers, sliced
2 - medium onions, sliced
1 - 12 ounce jar pepperoncini salad peppers, drained and stems removed
1 - 0.65 ounce envelope cheese-garlic dry salad dressing mix
12 - crusty sandwich rolls, split and toasted
2 - cups shredded Italian-blend cheeses (8 ounces) (optional)


Directions
Trim fat from meat. Place meat in a 5- to 6-quart slow cooker. Pour tomato sauce over meat. Top with green pepper, onion, and pepperoncini peppers. Sprinkle with dressing mix.


Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Transfer meat to a cutting board. Using two forks, pull meat apart into shreds. Return shredded meat to slow cooker.


Using a slotted spoon, spoon some shredded meat, sweet peppers, onions, and pepperoncini peppers onto the bottom halves of rolls. Sprinkle with cheese, if desired. Spoon some cooking liquid into bowls for dipping.


Nutrition Facts (Italian Beef Sandwiches)
Per serving: 393 kcal cal., 19 g fat (7 g sat. fat, 1 g polyunsaturated fat, 8 g monounsatured fat), 73 mg chol., 1158 mg sodium, 28 g carb., 2 g fiber, 6 g sugar, 26 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:26 am   |  Permalink   |  0 Comments  |  Email
Thursday, November 10 2016

Ingredients

1/2 - cup unsalted butter, melted and cooled
1 - cup packed dark brown sugar
1 - egg
2 - teaspoons vanilla
1 - cup canned pumpkin
1 1/2 - cups all-purpose flour
1 1/2 - teaspoons ground cinnamon
1/2 - teaspoon baking powder
1/2 - teaspoon ground ginger
1/4 - teaspoon salt
1/4 - teaspoon ground allspice
1/4 - teaspoon ground nutmeg
1 1/2 - cups roasted and salted marcona almonds, coarsely chopped
Sweetened whipped cream (optional)
Maple syrup (optional)


Directions
Preheat oven to 350 degrees F. Grease a 9-inch square baking pan, line with parchment paper, and grease the paper; set pan aside.
In a medium bowl stir together butter and sugar until no lumps remain. Stir in egg and vanilla. Stir in pumpkin. Add flour, cinnamon, baking powder, ginger, salt, allspice, and nutmeg; stir until combined and no pockets of flour remain. Fold in half the almonds. Spoon into pan, spreading to edges. Top with remaining almonds.


Bake about 40 minutes or until a wooden toothpick inserted near the center comes out clean. Remove and cool in pan on a wire rack. Use parchment paper to lift uncut bars from pan. Remove from paper and cut into bars. To serve, top with sweetened whipped cream and drizzle with maple syrup, if desired.


Nutrition Facts (Pumpkin Bars with Marcona Almonds)
Per serving: 233 kcal cal., 13 g fat (4 g sat. fat, 2 g polyunsaturated fat, 6 g monounsatured fat), 27 mg chol., 63 mg sodium, 26 g carb., 3 g fiber, 14 g sugar, 5 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:48 pm   |  Permalink   |  0 Comments  |  Email
Wednesday, November 09 2016

Whether you're planning an easy brunch for a small group or an holiday meal to wow your crowd, we've got just the right brunch recipe ideas for you. Choose from sweet pancakes, savory breakfast sandwiches, hearty egg casseroles, and other simple brunch meal gift ideas.

Ingredients

8 - hard-cooked eggs,* finely chopped
1/3 - cup mayonnaise
4 - slices crisp-cooked bacon, crumbled
1/4 - cup finely chopped red sweet pepper
2 - tablespoons snipped fresh chives
2 - teaspoons Dijon-style mustard
1/4 - teaspoon salt
4 - croissants
1 - cup fresh spinach leaves
4 - slices provolone cheese
Snipped fresh chives (optional)
Paprika (optional)


Directions
In a medium bowl combine hard-cooked eggs, mayonnaise, bacon, sweet pepper, the 2 tablespoons chives, the mustard, and salt.
Make a pocket in each croissant by cutting horizontally from one side almost to other side. Line the croissant pockets with spinach and cheese. Fill with egg mixture. If desired, sprinkle sandwiches with additional chives and paprika.


From the Test Kitchen
*TIP:

To hard-cook eggs, place eggs in a single layer in a large saucepan (do not stack eggs). Add enough cold water to cover the eggs by 1 inch. Bring to a rapid boil over high heat. Remove from heat, cover, and let stand for 15 minutes; drain. Run cold water over the eggs until cool enough to handle; drain. To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end.

Nutrition Facts (Deviled Egg Croissant-wiches)
Per serving: 658 kcal cal., 47 g fat (18 g sat. fat, 11 g polyunsaturated fat, 14 g monounsatured fat), 447 mg chol., 1099 mg sodium, 29 g carb., 2 g fiber, 8 g sugar, 28 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, November 08 2016

If you love sweet potatoes, your are  in for a food gift treat Loaded with vitamin A and fiber, the famed fall ingredient is healthy, too. Whether you like yours mashed as a side, mixed into low-calorie cookies, or chopped in a hearty sweet potato casserole, we have a healthy sweet potato meal that fills the bill.

Ingredients

3 - pounds orange-fleshed sweet potatoes, peeled and cut-up
1/2 - cup milk
1 - teaspoon kosher salt
2 - tablespoons butter
6 - slices bacon
8 - ounces cremini mushrooms, halved (quarter any large mushrooms)
1 - large onion, cut in thin wedges
2 - tablespoons lemon juice
1/3 - cup golden raisins


Directions
In a 4- to 5-quart Dutch oven cook potatoes in lightly salted boiling water, covered, for 20 to 25 minutes or until tender. Drain; return to pan. Using a potato masher, mash potatoes. Stir in milk, butter, and salt until butter melts. Cover and keep warm.


Meanwhile, in a large skillet cook bacon over medium heat until crisp, 8 to 10 minutes. Transfer to paper towels, reserving 3 Tbsp. drippings in skillet. Add mushrooms and onions to skillet. Cook and stir over medium heat for 8 minutes or until mushrooms are tender and browned. Drizzle with the lemon juice. Crumble bacon and stir into mushrooms along with raisins.
To serve, top mashed potatoes with warm mushroom mixture.


From the Test Kitchen
MAKE AHEAD:

Prepare as above through step 1. Transfer mixture to a storage container; cover and chill up to 24 hours. To serve, transfer mixture to a large saucepan; heat through. Continue with step 2.

Nutrition Facts (Mashed Sweet Potatoes with Mushrooms and Bacon)
Per serving: 196 kcal cal., 8 g fat (4 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 15 mg chol., 364 mg sodium, 27 g carb., 4 g fiber, 9 g sugar, 5 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, November 07 2016

Ingredients

2 - cups apple cider
1 - large apple, such as McIntosh or Cortland, peeled and finely chopped
3 1/2 - cups all-purpose flour
1 - tablespoon baking powder
1 - teaspoon ground cinnamon
1/4 - teaspoon baking soda
1/4 - teaspoon salt
1/8 - teaspoon ground nutmeg
1 1/2 - cups sugar
1/4 - cup butter, softened
2 - eggs
1/4 - cup buttermilk or sour milk*
Vegetable oil or shortening for deep-fat frying
1 - recipe Chocolate-Maple Dipping Sauce and/or Cider-Caramel Dipping Sauce (optional)


Directions
In a medium saucepan bring apple cider to boiling over medium heat. Stir in apple. Boil gently, uncovered, for 20 to 30 minutes or until reduced to about 1 cup. Cool.


Meanwhile, in a medium bowl stir together 3 1/2 cups flour, the baking powder, 1/2 teaspoon of the cinnamon, the baking soda, salt, and nutmeg.


In a large bowl beat 1 cup of the sugar and the butter with an electric mixer on medium speed until combined. Add eggs, one at a time, beating just until combined. Beat in the 1 cup reduced cider and the buttermilk. Add flour mixture; beat just until combined.
Line a 15x10x1-inch baking pan with parchment paper. To prevent dough from sticking, sprinkle paper generously with additional flour. Using a spatula, carefully spread dough in the prepared baking pan to about 1/2-inch thickness; sprinkle with additional flour. Cover with plastic wrap and chill for 2 hours.


In a shallow dish combine the remaining 1/2 cup sugar and the remaining 1/2 teaspoon cinnamon; set aside.
In a Dutch oven heat 2 inches of oil to 350 degrees F. Cut dough with a floured 1-inch round cutter, occasionally dipping cutter into flour between cuts.** Fry doughnuts, a few at a time, in hot oil for 1 to 1 1/2 minutes or until golden, turning once. Remove with a slotted spoon and drain on paper towels. Roll in cinnamon-sugar to coat. If desired, serve with Chocolate-Maple Dipping Sauce and/or Cider-Caramel

Dipping Sauce.
From the Test Kitchen for chef prepared meals
*TIP:

To make 1/4 cup sour milk, place 1 teaspoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/4 cup total liquid; stir. Let stand for 5 minutes before using.

**TIP:

These doughnuts are flat when you cut them, but will puff up to golf ball shapes when they are fried.

Chocolate-Maple Dipping Sauce
Ingredients
3/4
cup maple syrup
1
tablespoon unsweetened cocoa powder
1
tablespoon unsalted butter
Directions
 In a small saucepan cook maple syrup over medium heat until heated through. Whisk in cocoa powder and unsalted butter until combined. Transfer to a small bowl. Serve warm, whisking occasionally. Makes 3/4 cup.

Posted by: AT 08:43 am   |  Permalink   |  0 Comments  |  Email
Sunday, November 06 2016

Ingredients

2 - pounds lean ground beef
2 -large onions, chopped (2 cups)
6 -cloves garlic, minced
2 - 4 - jalapeno peppers, seeded and finely chopped
2 - tablespoons chili powder
2 - teaspoons ground cumin
1 - 15 ounce can tomato sauce
2 - cups water
3 - 15 ounce can kidney beans, rinsed and drained
1/4 - cup chopped fresh cilantro
1 - ounce semisweet chocolate, chopped
1/2- teaspoon salt
4 - cups corn chips


Directions
In a Dutch oven brown beef over medium heat; drain off fat. Add onions, garlic, and peppers to pan; cook about 5 minutes or until almost tender. Add the chili powder and cumin; cook for 1 minute, until fragrant. Add tomato sauce and water; bring to boiling. Reduce heat to medium-low. Simmer, covered, for 10 minutes.


Mash one-third of the beans. Stir all beans into chili. Return to simmering; cook about 5 minutes. Remove from heat. Stir in the chopped cilantro, chocolate and salt until chocolate is melted. Serve topped with corn chips.


From the Test Kitchen
Because hot chile peppers, such as jalapenos, contain volatile oils that can burn skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands touch the peppers, wash your hands well with soap and water.

Nutrition Facts (Beef and Bean Chili)
Per serving: 389 kcal cal., 22 g fat (8 g sat. fat, 1 g polyunsaturated fat, 9 g monounsatured fat), 85 mg chol., 370 mg sodium, 20 g carb., 6 g fiber, 7 g sugar, 28 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 04:06 pm   |  Permalink   |  0 Comments  |  Email
Saturday, November 05 2016

Rich and luxurious, dark and intoxicating, chocolate adds decadent flavor to delicious desserts. Our favorite chocolate desserts for your gourmet meal to try. These desserts -- including cakes and mousse, cookies and tarts -- are sure to be a hit.

Ingredients

1 - recipe Chocolate Sponge Cake or 24 ladyfingers, split
1/4 - cup brewed strong espresso
2 - tablespoons coffee liqueur (optional)
3 - ounces bittersweet chocolate, chopped
1 - 8 ounce carton mascarpone cheese
1 - cup whipping cream
1/4 - cup powdered sugar
1 - teaspoon vanilla
2 - tablespoons coffee liqueur or brewed strong espresso
Bittersweet or semisweet chocolate, melted (optional)
Chocolate-covered coffee beans, whole or chopped (optional)

Directions
If using, prepare Chocolate Sponge Cake. Cut cooled cake in half crosswise. Line a 2-quart baking dish with one of the cake portions, cutting to fit as necessary. (Or layer half of the ladyfingers in a 2-quart baking dish, cutting to fit as necessary.) Drizzle with 2 tablespoons of the espresso and, if desired, 1 tablespoon of the liqueur.


In a small microwave-safe bowl microwave 3 ounces chopped chocolate on 50 percent power (medium) about 1 minute or until melted and smooth, stirring after every 15 seconds; cool.


In a large mixing bowl beat mascarpone cheese, whipping cream, powdered sugar, and vanilla with an electric mixer on medium speed until soft peaks form (tips curl). Beat in 2 tablespoons liqueur and cooled chocolate just until combined.


Spoon half of the mascarpone mixture over cake or ladyfingers in baking dish, spreading evenly. Top with the remaining cake portion or ladyfingers, cutting to fit as necessary. Drizzle with the remaining 2 tablespoons espresso and, if desired, the remaining 1 tablespoon liqueur. Top with the remaining mascarpone mixture, spreading evenly.


Cover and chill for 6 to 24 hours. If desired, garnish with melted chocolate and coffee beans.
Chocolate Sponge Cake


Ingredients
3 - eggs
1 - cup all-purpose flour
1/3 - cup unsweetened cocoa powder
1 1/2 - teaspoons baking powder
1/2 - teaspoon salt
1 1/2 - cups granulated sugar
1 - cup milk
1/4 - cup butter
1 - teaspoon vanilla
Powdered sugar


Directions
 Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 15x10x1-inch baking pan. Line bottom of pan with parchment or waxed paper. Grease and flour paper and sides of pan; set pan aside. In a small bowl stir together flour, cocoa powder, baking powder, and salt; set aside.


 Preheat oven to 350 degrees F. In a medium mixing bowl beat eggs with an electric mixer on high speed about 4 minutes or until thick and lemon-color. Gradually add granulated sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy. Add flour mixture; beat on low to medium speed just until combined. In a small saucepan heat and stir milk and butter until butter is melted. Add butter mixture and vanilla to egg mixture, beating until combined. Pour batter into the prepared baking pan, spreading evenly.


 Bake for 15 to 20 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Immediately loosen sides of cake from pan and turn cake out onto a clean kitchen towel sprinkled with powdered sugar. Carefully remove paper. Cool cake completely.


Nutrition Facts (Chocolate-Espresso Tiramisu)
Per serving: 412 kcal cal., 25 g fat (14 g sat. fat, 1 g polyunsaturated fat, 5 g monounsatured fat), 110 mg chol., 224 mg sodium, 45 g carb., 2 g fiber, 33 g sugar, 6 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Friday, November 04 2016

Ingredients

3
teaspoons Stock Base (see below)
Flavor Boost (see below)
9
ounces Protein
1 1/2
cups Cooked Noodles (about 4 ounces dry)
1 1/2
cups Vegetables
Directions
Divide Stock Base and Flavor Boost between three microwaveable pint-size jars with lids. Layer with Protein, Noodles, and Vegetables, in that order. Place lids on jars. Store in the refrigerator 3 to 5 days.
Tote in a lunch bag with a freezer pack. Before heating, let stand at room temperature 10 minutes or run warm water over the jar for a minute or so to warm slightly. Nearly fill the jar with water (about 1 1/4 cups water) and microwave, uncovered, 2 minutes*. Let stand 5 minutes. Stir to combine.
From the Test Kitchen
*NOTE

If you don't have a microwave, place the jar in a bowl. Fill the bowl around the jar with boiling water. Fill the jar nearly full (about 1 1/4 cups water) with boiling water. Let stand 5 minutes.

STOCK BASE

Choose from 1 tablespoon beef stock base, chicken stock base, or vegetable stock base (such as Better Than Bouillon)

FLAVOR BOOST

Choose one or two: 1 1/2 teaspoons lime, lemon, or orange zest; 3/4 teaspoons chili powder; 3/4 teaspoon Cajun seasoning; 3/4 teaspoon lemon-pepper seasoning; 3/4 teaspoon Old Bay® seasoning; 1 tablespoon soy sauce; 3 tablespoons teriyaki sauce; 2 tablespoons white miso paste; 2 tablespoons rice vinegar; 1 tablespoon grated fresh ginger; 2 cloves minced garlic; 1 tablespoon snipped fresh herbs (dill weed, cilantro, chives, sage, parsley)

PROTEIN

Choose from: 7 ounces cooked smoked sausage, cooked shredded chicken, cooked shredded beef roast, cooked peeled shrimp, cooked chopped pork, cooked meatballs (quartered), 1 cup canned beans or frozen edamame, 2 ounces smoked salmon, or 3 sliced hard-cooked eggs

NOODLES

Cook noodles 1 minute less than package directions. Drain. Immediately rinse in cold running water to stop cooking. Drain and toss noodles in vegetable oil to coat. Cut long noodles into shorter lengths. Choose from: spaghetti, angel hair pasta, shell pasta, linguini, elbow pasta, rice noodles, ramen noodles, or mini farfalle

VEGETABLES

Use 2 to 3 of the following: julienned carrots, frozen peas, frozen corn, frozen peas and carrots, sliced green onions, broccoli slaw, fresh baby spinach, sliced button or shiitake mushrooms, finely chopped zucchini, sliced snow pea pods, chopped bok choy

SUGGESTED COMBINATIONS

1) Lemon Chicken: chicken stock base, lemon zest and dill weed, chicken , linguini, spinach and mushrooms. 2) Cajun Sausage: chicken stock base, Cajun seasoning, cooked sausage, farfalle, corn, broccoli slaw, and green onions 3) Shrimp bowl: vegetable stock base, Old Bay® seasoning, shrimp, angel hair, broccoli slaw and mushrooms 4) Meatball Mac: beef stock base, chili powder, meatballs, shell pasta, peas and corn or peas and carrots 5) Dilly Eggs: chicken stock base, dill weed, hard cooked eggs, spaghetti, peas and carrots and spinach 6) Edamame-Mushroom: chicken stock base, miso paste, garlic, ginger, soy sauce, edamame, rice noodles, snow peas, shiitake mushrooms 7) Teriyakl: beef stock base, teriyaki sauce, ginger, garlic, chicken, ramen noodles, bok choy, carrots

Great way to use up leftover turkey meat and/or noodles.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, November 03 2016

Easy cornmeal dumplings -- made with biscuit mix, cornmeal, and cheese -- top this savory and quick chicken and vegetable soup.

Ingredients

12 - ounces boneless chicken strips for stir-frying
1 - tablespoon olive oil or cooking oil
2 - tablespoons all-purpose flour
1/4 - teaspoon dried marjoram, crushed
1 - 14 ounce can chicken broth
1 - medium onion, cut into wedges
1 - cup fresh green beans, trimmed and halved
1 - cup purchased julienne or coarsely shredded carrots
2/3 - cup reduced-fat packaged biscuit mix
1/3 - cup yellow cornmeal
1/4 - cup shredded cheddar cheese
1/2 - cup milk
1 - cup water
Salt and pepper


Directions

Season chicken with salt and pepper. In a large saucepan cook and stir chicken in hot oil 2 minutes or until browned. Sprinkle flour and marjoram over chicken. Stir in broth, vegetables, and water. Bring to boiling; reduce heat. Simmer, covered, 5 minutes.


In a mixing bowl combine biscuit mix, cornmeal, and cheese. Stir in milk just until mixture is moistened. Drop batter by spoonfuls onto hot liquid, making 8 dumplings. Return to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes until dumplings test done. (Do not lift cover while simmering.) Makes 4 servings.


Nutrition Facts (Chicken 'n' Dumpling Soup)


Per serving: 345 kcal cal., 11 g fat (3 g sat. fat, 55 mg chol., 716 mg sodium, 35 g carb., 3 g fiber, 25 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, November 02 2016

We're going way back to the days when holiday meals such as beef Wellington, fruit stollen, buche de noel, figgy pudding, and crown roasts were the dishes that filled holiday dinners. Prepare yourself for strong feelings of nostalgia and a growling stomach.

Ingredients

1 - cup dairy sour cream
1/2 - 4 1/2 ounce carton frozen whipped dessert topping, thawed
1/2 - cup sugar
2 - tablespoons lemon juice
1 - teaspoon vanilla
1 - 15 1/2 ounce can crushed pineapple, drained
2 - medium bananas, diced
1/2 - cup red candied cherries, sliced
1/2 - cup green candied cherries, sliced
1/2 - cup chopped walnut

Lettuce leaves

Directions
In a mixing bowl blend together sour cream, dessert topping, sugar, lemon juice, and vanilla. Fold in fruits and nuts. Turn into 4 1/2-cup ring mold. Freeze several hours or overnight.


Unmold onto lettuce-lined plate. Garnish with additional candied cherries and lettuce, if desired. Let stand 10 minutes before serving. Makes 8 servings.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, November 01 2016

INGREDIENTS
Pumpkin Cake
2 cups all-purpose flour
1½ tsps ground cinnamon
½ tsp ground nutmeg (freshly grated if possible)
½ tsp ground ginger
¼ tsp ground cloves
½ tsp salt
2 tsp baking powder
1 tsp baking soda
½ cup butter, softened
1 cup light brown sugar, packed
⅓ cup granulated sugar
2 eggs
1 cup buttermilk
1 cup pumpkin puree
1 tsp vanilla extract

Cream Cheese Icing
8 oz cream cheese, softened
4 oz unsalted butter, softened
1 pound confectioners sugar (1 box)
1½ tsp vanilla extract

2-12 oz packages orange melting wafers
1 cup green melting wafers
¼ cup dark chocolate melting wafers
48 lollipop sticks
*small ice cream scoop
**small paint brush and piping bag
INSTRUCTIONS
Pumpkin Cake: Preheat the oven to 350 degrees.
Sift together the flour, spices, salt, baking powder, and baking soda; set aside.
Cream butter and both sugars with an electric mixer until light and fluffy.
Add the eggs one at a time.
Add the buttermilk and pumpkin puree, blending well and scraping down sides as needed.
Stir in the flour mixture, then the vanilla, mixing until just incorporated.
Grease a 9x13 inch pan and line the bottom with parchment paper. Pour the batter in and smooth the top.
Bake about 40 minutes or until a toothpick comes out clean.
Cool in the pan for 5 minutes before removing to cool completely on a wire rack.
Cream Cheese Icing: Beat cream cheese and butter until fluffy, about 2 minutes on med/high speed with an electric mixer.
Gradually add in confectioners sugar, mixing well to combine.
Stir in vanilla extract until incorporated.
Cake pops: Crumble cooled cake by hand or in a food processor until fine crumbs.
In a mixing bowl, pour in crumbs and add 1 - 1½ cups frosting (the rest can be refrigerated and stored for another use). Start with a small amount and add more to reach desired consistency. Pumpkin cake is very moist, so you may not need as much icing as used with other types of cake.
Mix with the paddle attachment of a mixer on low speed until mixture holds together and has the consistency of play-doh or wet sand. Alternatively, mix by hand with a spatula.
Line a baking sheet with wax paper or parchment and using the small ice cream scoop, measure out level scoops.
Roll each scoop into a ball (alternatively you can use a cake pop baller or the easy roller to roll out the balls) and place on lined baking sheet.
Chill the balls for 2 hours in the refrigerator or freeze 20 minutes.
Using a bamboo skewer or toothpick, make six indentations on the sides of each ball. Place back in the refrigerator if the balls become too soft and chill until firm.
Remove about 10 balls at a time and allow to to sit at room temperature for about 5 minutes before dipping.
Melt the orange coating according to package instructions. If necessary, thin with a few drops of canola oil and stir well.
Dip the end of each lollipop stick into the coating, then stick in each ball and allow to harden before dipping.
Dip each ball and tap off extra coating, tapping on your hand holding the stick, not the stick directly. Place the cake pops back on the lined baking sheet (sticks up!) to harden and dry.
Melt the dark chocolate wafers and using your paintbrush, paint about ¼ inch of the stick just above the pumpkin to resemble a stem.
Heat the green wafers according to package directions and fill a pastry bag. Make a very tiny snip at the tip of the bag and pipe four curled lines for vines and four little leaves at the stem.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, October 31 2016

Incorporate the cozy flavors of fall meals into your favorite pies, tarts, muffins, and scones with these seasonal baking ideas. Studded with fresh ingredients like apple, pear, pumpkin, and squash, these tasty treats are both sweet and savory.

Ingredients

CAKE

Nonstick cooking spray
1 3/4 - cups all-purpose flour
2 - teaspoons Pumpkin Pie Spice
1 - teaspoon baking powder
1/2 - teaspoon baking soda
1/2 - teaspoon salt
2 - large eggs
1 1/4 - cups granulated sugar
1/2 - cup unsalted butter, melted
1/2 - cup buttermilk
2 - teaspoons vanilla
1 - cup canned pumpkin
3 - ounces dark chocolate, melted
2 - tablespoons unsweetened cocoa powder
1 1/2 - cups powdered sugar
1 - teaspoon finely shredded orange peel
2 - 3 - tablespoons milk or orange juice


Directions
Preheat oven to 350 degrees F. Coat a 9x5-inch loaf pan with nonstick cooking spray. Line bottom of pan with parchment paper and coat the parchment paper with nonstick cooking spray; set aside.


In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.
In a medium bowl whisk together eggs and sugar. Add melted butter, buttermilk, and vanilla. Whisk until combined. Fold in pumpkin.
Add the wet ingredients all at once to the dry ingredients and whisk just until no lumps remain.
Divide batter in half. Add the melted chocolate and cocoa powder to half of the batter; stir to combine.


Add the two batters to the loaf pan, alternating between pumpkin and chocolate. Using a table knife, swirl through the batter. Bake for 55 to 65 minutes until a toothpick inserted near the center comes out clean. Remove and cool in pan for 20 minutes. Remove and cool completely on a wire rack.


In a small bowl stir together the powdered sugar, half of the orange peel, and enough of the orange juice to make of drizzling consistency. Spoon over cooled loaf. Top with remaining orange peel.


Nutrition Facts (Dark Chocolate and Pumpkin Swirl Cake)

Per serving: 341 kcal cal., 12 g fat (7 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 53 mg chol., 216 mg sodium, 57 g carb., 2 g fiber, 40 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Sunday, October 30 2016

Ingredients

2 - pounds bulk pork sausage
2 - cups chopped onions (2 large)
2 - cloves garlic, minced
1/4 - cup all-purpose flour
3 - cups milk
1 1/2 - teaspoons fennel seeds, crushed
1 1/2 - teaspoons dried sage, crushed
1/2 - teaspoon ground black pepper
3/4 - cup all-purpose flour
1/2 - cup cornmeal
1 - teaspoon baking powder
1/4 - teaspoon salt
1 - egg
1/3 - cup milk
3 - tablespoons butter, melted
2 - tablespoons snipped fresh parsley (optional)


Directions
In a very large skillet cook sausage, onions, and garlic over medium-high heat until sausage is brown and onions are tender, using a wooden spoon to break up sausage as it cooks. Do not drain. Sprinkle the 1/4 cup flour over sausage mixture; stir flour into the sausage mixture. Cook and stir over medium heat for 1 minute. Gradually add the 3 cups milk, stirring constantly. Cook and stir until thickened and bubbly. Stir in fennel seeds, sage, and pepper. Transfer mixture to a 3-1/2- or 4-quart slow cooker.


Cover and cook on low-heat setting for 2 to 3 hours.


For dumplings, turn slow cooker to high-heat setting. In a medium bowl combine the 3/4 cup flour, the cornmeal, baking powder, and salt. In a small bowl combine whisk together egg, the 1/3 cup milk, and the butter. Add egg mixture to flour mixture. Stir with a fork until moistened. Using two spoons, drop dough directly on top of sausage mixture in cooker, making a total of eight mounds.


Cover and cook for 25 to 30 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.) If desired, sprinkle dumplings with parsley.
Nutrition Facts (Sausage Gravy and Dumplings)
Per serving: 551 kcal cal., 37 g fat (14 g sat. fat, 5 g polyunsaturated fat, 15 g monounsatured fat), 128 mg chol., 923 mg sodium, 28 g carb., 2 g fiber, 7 g sugar, 24 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  Email
Saturday, October 29 2016

Try a new take on nachos! These insanely delicious nachos meals are the best loaded.

Ingredients

1/4 - cup sugar
1/4 - teaspoon ground cinnamon
8 - 6 inches flour tortillas
1/4 - cup butter (no substitutes), melted
1 - cup semisweet chocolate pieces
2 - teaspoons shortening

Directions
Combine sugar and cinnamon in a small bowl. Brush one side of each tortilla with melted butter; sprinkle with sugar mixture. Cut each tortilla into eight wedges. Arrange half of the wedges in a single layer on a 15x10x1-inch baking pan. Bake in a 350 degree F oven for 10 to 12 minutes or until edges are lightly browned (wedges will crisp upon standing).


Meanwhile, melt chocolate pieces and shortening in a small saucepan. Remove wedges from oven. Spread in an even layer on a serving platter; cool slightly. Drizzle with half of the melted chocolate mixture.


Arrange remaining wedges in a single layer on the same 15x10x1-inch baking pan. Bake as directed above. Spread in an even layer on a second serving platter; cool slightly. Drizzle with remaining melted chocolate mixture. Serve warm or cool. Makes 64 wedges.
Nutrition Facts (Chocolate Nachos)


Per serving: 33 kcal cal., 2 g fat (1 g sat. fat, 2 mg chol., 22 mg sodium, 4 g carb., 0 g fiber, 0 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Friday, October 28 2016

Grocery stores may put the canned pumpkin next to the pie crusts, but we say this handy ingredient goes way beyond pumpkin pie. Sink your fork or spoon, or even your fingers into these fresh ideas for bringing canned pumpkin into your next holiday dinner.

Ingredients

3 - tablespoons unsalted butter
1 - cup finely chopped onion (1 large)
1 - clove garlic, minced
2 - cups uncooked Arborio rice
1 - cup dry white wine
1 1/2 - tablespoons snipped fresh sage
2 - 2 1/2 - cups water
1 3/4 - cups gluten-free chicken broth
1 - cup canned pumpkin
2 - ounces Parmigiano-Reggiano cheese, finely shredded (1/2 cup)
Parmigiano-Reggiano cheese, shaved (optional)
Fresh sage leaves (optional)


Directions
In a 4-quart heavy saucepan heat butter over medium heat until melted. Add onion and garlic; cook about 3 minutes or until tender, stirring occasionally. Add rice; cook and stir for 2 minutes. Carefully add wine; cook and stir until liquid is absorbed. Stir in snipped sage.


Meanwhile, in a large saucepan bring the water and the broth to boiling; reduce heat and simmer. Slowly add 1 cup of the broth mixture to rice mixture, stirring constantly. Continue to cook and stir over medium heat until most of the liquid is absorbed. Add another 1 cup of the broth mixture, stirring constantly. Continue to cook and stir until most of the liquid is absorbed. Add enough of the remaining broth mixture, about 1 cup at a time, cooking and stirring just until rice is tender but firm and risotto is creamy.


Stir in pumpkin and the 1/2 cup shredded cheese. Cook about 1 minute or until heated through, stirring occasionally. If desired, top each serving with shaved cheese and sage leaves.
Nutrition Facts (Gluten Free Pumpkin-Parmesan Risotto)


Per serving: 385 kcal cal., 12 g fat (7 g sat. fat, 26 mg chol., 547 mg sodium, 61 g carb., 6 g fiber, 10 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, October 27 2016

Baked, smashed, roasted, or fried -- it's hard to go wrong with potatoes. Plus, with a rainbow of rich toppings like bacon, cheese, veggies, and more, the flavor possibilities are endless. So whether you're hosting a Christmas dinner get-together or enjoying Thanksgiving dinner with friends, these delicious potato recipes meals are guaranteed crowd-pleasers.

Ingredients

2 - pounds red skinned or Yukon gold potatoes, peeled, if desired and cut up
1/2 - teaspoon salt
1/8 - teaspoon freshly ground black pepper
Milk (optional)
1/2 - cup whipping cream
1/3 - cup shredded American or cheddar cheese
Freshly ground black pepper (optional)


Directions
Preheat oven to 350 degrees F. In a covered large saucepan, cook potatoes in enough boiling water to cover for 15 to 20 minutes or until tender. Drain. Mash with a potato masher or beat with an electric mixer on low speed. Season with the salt and 1/8 teaspoon pepper. If necessary, add a small amount of milk for desired consistency.

Grease four 10- to 12-ounce individual casseroles or custard cups or a 1- to 1-1/2-quart casserole. Spoon potato mixture into prepared casserole(s). In a chilled medium bowl, beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl over); fold in cheese. Spoon cheese mixture over potatoes. Place casserole(s) on a baking sheet. Bake, uncovered, about 20 minutes or until lightly browned and heated through. If desired, sprinkle with additional black pepper. Makes 4 servings.

Nutrition Facts (Cheesy Mashed Potato Pots)

Per serving: 281 kcal cal., 15 g fat (9 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 52 mg chol., 484 mg sodium, 32 g carb., 3 g fiber, 3 g sugar, 7 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, October 25 2016

Serves these at your next Thanksgiving Dinner

Ingredients

12 - 16 - small red potatoes (1-1/2 to 2 inches in diameter; 1-1/2 to 2 pounds total)
1 - teaspoon salt
1/4 - cup olive oil
3/4 - teaspoon salt
1/2 - teaspoon ground black pepper
3/4 - cup freshly grated Parmesan cheese
2 - tablespoons finely chopped fresh Italian (flat-leaf) parsley


Directions
Place potatoes in a large saucepan and cover with at least 1 inch of water. Add the 1 teaspoon salt to water. Bring to boiling; reduce heat. Cover and simmer for 25 to 30 minutes or until potatoes are very tender; drain potatoes.


Preheat oven to 450 degrees F. Transfer potatoes to a foil-lined 15x10x1-inch baking pan. Cool for 10 minutes. Using a potato masher or the palm of your hand (be careful not to burn your hand), lightly press down on each potato to smash to about 1/2-inch thickness, keeping each potato in one piece.


Using half of the olive oil, brush on potatoes. Sprinkle half of the salt and pepper on potatoes. Bake, uncovered, for 10 to 15 minutes or until bottoms are lightly browned and crisp. Turn potatoes; brush with the remaining olive oil and sprinkle with the remaining salt and pepper. Bake for 10 to 15 minutes more or until potatoes are lightly browned and crisp. In a bowl combine cheese and parsley. Sprinkle on potatoes. Bake for 2 to 3 minutes more or until cheese is melted.
From the Test Kitchen


MAKE-AHEAD DIRECTIONS:

Scrub potatoes; set aside overnight. Combine the grated cheese and parsley in an airtight container; cover. Chill for up to 24 hours. Continue as directed.

Nutrition Facts (Fried Smashed Potatoes)
Per serving: 101 kcal cal., 6 g fat (2 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 4 mg chol., 232 mg sodium, 9 g carb., 1 g fiber, 1 g sugar, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 11:37 am   |  Permalink   |  0 Comments  |  Email
Monday, October 24 2016

Who knew meatball meals be so much more than spaghettis dinner sidekick? Meatballs are getting a facelift with these mouthwatering meals. Here's your one-stop shop for all things meatball.

Ingredients
1 lb chicken sausage, removed from casings
¾ cup Italian breadcrumbs
1 cup fresh grated Parmesan cheese
1 teaspoon garlic powder
½ teaspoon onion powder
1-½ teaspoons dried Italian seasoning
½ teaspoon crushed red pepper
2 tablespoons fresh parsley, chopped
½ tsp fresh cracked black pepper
1 large egg, lightly beaten
1 cup marinara sauce
1 cup fresh mozzarella, sliced into small thin slices

Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a large mixing bowl, combine the first 10 ingredients. Combine well but don't over mix. Roll chicken mixture into 1" meatballs and place onto baking sheet. Bake for 16-18 minutes until lightly browned.
Spoon about one tablespoon marinara sauce over each meatball. Place a small thin slice of mozzarella on top of each meatball.
Return to oven and cook for about 5 minutes or until cheese is melted.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Sunday, October 23 2016

Ingredients

1 - medium head cauliflower (1 1/2 to 2 pounds), cored and cut into florets (4 cups)
1 - egg, lightly beaten
1/4 - cup shredded Italian cheese blend (1 ounce)
1/4 - cup grated Parmesan cheese
1/4 - cup panko bread crumbs
1/2 - teaspoon Italian seasoning, crushed
1/4 - teaspoon salt
2cups sliced fresh mushrooms
1cup yellow or green sweet pepper strips
1small red onion
, cut into thin wedges
1teaspoon olive oil
3/4cup Fast Pizza Sauce or canned pizza sauce
1cup shedded Italian cheese blend (4 ounces)
Snipped fresh basil, oregano, and/or parsley


Directions
Place the cauliflower in a food processor. Cover and pulse four to six times or until crumbly and mixture resembles the texture of couscous.
Place a pizza stone or baking sheet in the oven. Preheat oven to 425 degrees F. Place cauliflower in a microwave-safe casserole with 2 tablespoons water. Microwave, covered, on 100% power (high) for 3 to 4 minutes or until tender, stirring once or twice. Cool. Transfer cauliflower to a 100% cotton flour-sack towel. Wrap towel around cauliflower and squeeze until there is no more liquid (this step is critical).
In a medium bowl stir together cooked and drained cauliflower, egg, the 1/4 cup Italian cheese blend, the Parmesan cheese, panko, Italian seasoning, and salt. On a piece of parchment paper pat cauliflower mixture into a 12-inch circle. Transfer crust on paper to the preheated pizza stone. Bake for 12 to 15 minutes or until crisp and starting to brown.
Meanwhile, in a large skillet cook and stir mushrooms, sweet pepper, and onion in hot oil for 4 to 6 minutes or until crisp-tender. Remove from heat.
Spoon pizza sauce over baked crust, spreading evenly. Top with cooked vegetables. Sprinkle evenly with the 1 cup Italian cheese blend. Bake about 5 minutes more or until heated and cheese melts. If desired, sprinkle with snipped fresh herb. Cut into slices to serve.
Fast Pizza Sauce
Ingredients
1/2
cup chopped onion (1 medium)
2
cloves garlic, minced
1
tablespoon olive oil
1
8-ounce can tomato sauce
1/2
teaspoon dried oregano, crushed
1/2
teaspoon dried basil
, crushed
1/4
teaspoon salt
1/4
teaspoon crushed red pepper
Directions
 In a small saucepan, cook onion and garlic in hot oil over medium heat about 5 minutes or until onion is tender, stirring occasionally. Stir in tomato sauce, oregano, basil, salt, and crushed red pepper. Bring to a boil; reduce heat. Simmer, uncovered, about 5 minutes or until sauce reaches desired consistency. Makes 1 cup.
Nutrition Facts (Fast Pizza Sauce)
Per serving: 27 kcal cal., 2 g fat ( 0 g sat. fat, 0 mg chol., 222 mg sodium, 3 g carb., 1 g fiber, 2 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet
Nutrition Facts (Cauliflower-Crusted Pizza)
Per serving: 264 kcal cal., 14 g fat (7 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 76 mg chol., 893 mg sodium, 18 g carb., 4 g fiber, 7 g sugar, 17 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:26 pm   |  Permalink   |  Email
Saturday, October 22 2016

Apple cider isn't just for drinking anymore. In fact, you may even prefer it on a fork instead of in a mug! Include cider in your syrup, pork sandwiches … even your mac and cheese. Cheers to these innovative fresh meals that offer a new outlook on apple cider.

Ingredients

1 - 2 1/2 pound pork shoulder blade roast
1 - cup apple cider or apple juice
2 - tablespoons soy sauce
2 - tablespoons hoisin sauce
1 1/2 - teaspoons Homemade Five-Spice Powder or five-spice powder
6 - 8 - whole grain hamburger buns or kaiser rolls, split and toasted
1 1/2 - 2 - cups shredded napa cabbage or packaged shredded broccoli (broccoli slaw mix) (optional)


Directions
Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Place meat in cooker. In a small bowl combine apple cider, soy sauce, hoisin sauce, and Homemade Five-Spice Powder. Pour over meat in cooker.

Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5-1/2 to 6 hours.
Transfer meat to a cutting board, reserving cooking juices in cooker; cool meat slightly. Remove meat from bones. Using two forks, shred meat, discarding fat. Place meat in a medium bowl.

To serve, arrange meat and, if desired, cabbage in buns. If desired, strain reserved cooking juices; skim off fat. Serve cooking juices in individual serving bowls for dipping.


From the Test Kitchen

FOR EASY CLEANUP:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your pork is finished cooking, remove from your slow cooker as directed above and dispose of the liner. Do not lift or transport the disposable liner with food inside.

Homemade Five-Spice Powder
Ingredients
3
tablespoons ground cinnamon
6
star anise or 2 teaspoons anise seeds
1 1/2
teaspoons fennel seeds
1 1/2
teaspoons whole Szechwan pepper or whole black pepper
3/4
teaspoon ground cloves
Directions
 In a blender combine cinnamon, anise, fennel seeds, pepper, and cloves. Cover and blend to a fine powder. Store in a tightly covered container at room temperature. Makes about 1/3 cup.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Friday, October 21 2016

Ingredients

1/2 - cup almond flour
1/4 - teaspoon aluminum-free baking powder
1/8 - teaspoon sea salt
2 - medium ripe bananas*
2 - eggs, lightly beaten
2 - tablespoons unsweetened almond milk
1 - tablespoon coconut oil, melted
1 - teaspoon vanilla
1 - ounce unsweetened chocolate, grated or finely chopped (optional)
1/4 - cup honey (optional)

Directions

In a small bowl stir together flour, baking powder, and salt. In a medium bowl mash bananas with a potato masher until nearly smooth. Stir in eggs, milk, oil, and vanilla. Stir in flour mixture just until combined. If desired, fold in chocolate.

Grease a griddle or heavy skillet with additional coconut oil; heat over medium heat. Pour batter onto hot griddle, using 2 Tbsp. for each pancake. If necessary, spread slightly. Cook 3 to 4 minutes on each side or until golden; turn over when edges are slightly dry. Grease griddle with additional coconut oil as needed.

If desired, top warm pancakes with additional banana and drizzle with honey.

From the Chef Meals Kitchen
*TIP:

Choose bananas that have a few brown spots but are not overripe.

Nutrition Facts (Paleo Banana Pancakes)
Per serving: 231 kcal cal., 16 g fat (7 g sat. fat, 1 g polyunsaturated fat, 1 g monounsatured fat), 93 mg chol., 141 mg sodium, 17 g carb., 3 g fiber, 8 g sugar, 7 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, October 20 2016

Avoiding those daily slumps is easier than you think! From early-morning breakfast to after- dinner dessert, we offer a collection of delicious recipes -- featuring fresh superfoods and other mood-boosting ingredients -- that will help you eat your way to energy.

Ingredients

2/3 - cup dried whole wheat or regular orzo pasta (3 ounces)
1 - cup fresh or frozen whole kernel corn
2 - cups shredded or chopped cooked chicken breast
1 - cup grape tomatoes, halved
1/4 - cup snipped fresh cilantro
1/2 - cup crumbled reduced-fat feta cheese (2 ounces)
1 - small avocado, seeded, peeled, and cut up
1/3 - cup cold water
1/2 - teaspoon finely shredded lime peel
1/4 - cup lime juice
4 - cloves garlic, minced
1/2 - teaspoon crushed red pepper
1/4 - teaspoon salt


Directions
In a medium saucepan cook orzo according to package directions, adding corn during the last 1 minute of cooking; drain. Rinse with cold water; drain well. Divide orzo evenly among four salad containers. Top evenly with chicken, tomatoes, and cilantro. Sprinkle with cheese. Cover and chill for 2 to 24 hours.


For dressing, in a blender or food processor combine avocado, water, finely shredded lime peel, lime juice, garlic, crushed red pepper, and salt. Cover and blend until smooth. Divide dressing evenly among four small containers. Cover and chill for 2 to 24 hours.
To serve, drizzle one dressing portion over one salad portion. Cover and shake to combine or toss with a fork to combine.
From the Test Kitchen


TO TAKE:

To tote, place salad and dressing containers in an insulated bag with an ice pack.

Nutrition Facts (Orzo Chicken Salad with Avocado-Lime Dressing)
Per serving: 321 kcal cal., 10 g fat (3 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 65 mg chol., 439 mg sodium, 30 g carb., 7 g fiber, 3 g sugar, 30 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, October 19 2016

Salmon is a great source of protein and omega-3 fatty acids. Incorporate the good-for-you fish into these simple meals, sandwiches, and dinners that are ready in 30 minutes or less. Our easy dinners prove salmon meals have a place in your weeknight cooking repertoire.

Ingredients

1 - lemon
1 - tablespoon sugar
2 - tablespoons butter
4 - 4 ounces skinless salmon fillets
Salt
Ground black pepper
1 - tablespoon snipped fresh dill
1 - tablespoon olive oil
1- pound broccoli, trimmed
4 - cloves garlic, peeled and sliced
Lemon slices and fresh dill (optional)

Directions
Slice half of the lemon into thin slices; set aside. Juice remaining half of lemon into a 1-cup measure; add water to equal 1/2 cup. Stir in sugar. Set aside.

In a 12-inch nonstick skillet heat butter over medium-high heat. Sprinkle salmon with salt and pepper; add to skillet. Cook for 2 to 3 minutes or until bottom is golden; turn fillets. Add lemon juice mixture. Top with snipped dill and lemon slices. Reduce heat to medium; cover and cook 5 to 6 minutes more or until fish flakes easily when tested with a fork.

Meanwhile, in another skillet heat oil over medium heat. Quarter broccoli lengthwise into long spears; add to skillet along with garlic. Cook broccoli and garlic in hot oil over medium heat for 8 to 10 minutes or until crisp-tender, turning often. Serve salmon with broccoli; pour pan juices over salmon. If desired, serve with additional lemon slices and fresh dill.


Nutrition Facts (Citrus Salmon with Broccoli)
Per serving: 363 kcal cal., 25 g fat (8 g sat. fat, 5 g polyunsaturated fat, 8 g monounsatured fat), 78 mg chol., 277 mg sodium, 12 g carb., 3 g fiber, 5 g sugar, 26 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, October 18 2016

Ingredients

1 - tablespoon butter, softened
1/2 - cup butter
3 - ounces unsweetened chocolate, coarsely chopped
1 - cup sugar
2 - eggs
1 - teaspoon vanilla
2/3 - cup all-purpose flour
1/4 - teaspoon baking soda
2 - medium bananas (unpeeled), halved lengthwise
1 - tablespoon butter, melted
Rocky road ice cream
Hot fudge sauce (optional)

Directions

Generously butter an 8- to 9-inch cast-iron skillet or four individual 10- to 12-ounce cast-iron skillets or casseroles (such as 5-inch skillets or 4 1/2x3-inch casseroles) with the 1 tablespoon butter; set aside.


In a medium saucepan combine the 1/2 cup butter and the unsweetened chocolate; cook and stir over low heat until melted and smooth. Remove from heat. Stir in sugar. Add eggs, one at a time, beating with a wooden spoon after each addition just until combined. Stir in vanilla. In a small bowl stir together the flour and baking soda. Add flour mixture to chocolate mixture; stir just until combined. Spread into the prepared skillet(s).


For a charcoal grill, arrange medium-hot coals around the edges of the grill, leaving center of grill with no coals. Test for medium heat above the center of the grill. Place skillet(s) in center of grill rack (not over the coals). Cover and grill just until set in center and edges are firm and pull away from sides. Allow 25 to 30 minutes for large skillet or about 20 minutes for small skillets. Meanwhile, brush cut sides of bananas with the melted butter. For the last 5 minutes of grilling, add bananas to grill rack directly over coals; grill until lightly browned. (For a gas grill, preheat grill. Adjust for indirect cooking. Place skillet(s) on unheated side of grill and later place bananas over heat. Grill as above.) Remove skillet(s) from grill; let stand for 10 minutes.
Serve warm topped with grilled banana pieces, scoops of ice cream, and, if desired, hot fudge sauce.
From the Test Kitchen
OVEN DIRECTIONS:

Prepare as directed through Step 2. Meanwhile, preheat oven to 350 degrees F. Bake brownies just until set in center and edges are firm and pull away from sides. Allow 15 to 20 minutes for large skillet or about 20 minutes for small skillets. Peel bananas; halve lengthwise. Cut each half crosswise. In another large skillet cook bananas in 1 tablespoon hot butter over medium-high heat about 5 minutes or until golden brown. Serve as directed in Step 4.

Nutrition Facts (Cast-Iron Brownies)
Per serving: 873 kcal cal., 51 g fat (30 g sat. fat, 2 g polyunsaturated fat, 12 g monounsatured fat), 197 mg chol., 369 mg sodium, 106 g carb., 7 g fiber, 75 g sugar, 11 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, October 17 2016

Ingredients

1 - pound ground beef or uncooked ground turkey
1/4 - cup chopped onion
1 - 1 pound portion fresh pizza dough* or one 1-pound portion frozen pizza dough, thawed
1/2 - cup marinara sauce
2 - cups shredded mozzarella cheese or shredded Italian blend cheeses (8 ounces)
1 - cup sliced fresh mushrooms
1 - cup chopped red, green, and/or yellow sweet peppers (2 small)
1/2 - teaspoon dried oregano, crushed
1/4 - 1/2 - teaspoon crushed red pepper
Marinara sauce, warmed
Snipped fresh parsley and/or crushed red pepper (optional)
Grated Parmesan cheese (optional)

Directions

Preheat oven to 400 degrees F. In a 9 1/2- to 10-inch cast-iron or ovenproof skillet cook ground beef and onion over medium heat about 5 minutes or until the meat is browned and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Set meat mixture aside. Wipe skillet out with a paper towel; set aside to cool slightly.


On a lightly floured surface, divide pizza dough in half. Roll one dough portion to a 12-inch circle (if dough is hard to roll, let stand for 5 minutes and then roll out). Press dough circle into the bottom and up the sides of the skillet. Spread the 1/2 cup marinara sauce evenly over the dough. Top with meat mixture, mozzarella cheese, mushrooms, sweet peppers, oregano, and the 1/4 to 1/2 teaspoon crushed red pepper. Roll the remaining dough portion into an 11-inch circle. Place dough circle over filling. Pinch edges of bottom crust and top crust together to seal. Using the tip of a sharp knife, cut slits in the top crust.


Bake about 25 minutes or until crust is golden brown and filling is bubbly. Let stand for 5 minutes before cutting. Cut into wedges to serve. Serve with additional warmed marinara sauce. If desired, garnish with parsley and/or additional crushed red pepper. If desired, serve with Parmesan cheese.


From the Test Kitchen
*TIP:

Look at an Italian market or a specialty food store for fresh pizza dough.

SMART SWAP

Use frozen peppers for the fresh and sub in your favorite pizza topping for the mushrooms.

Nutrition Facts (Cast-Iron Skillet Calzone)
Per serving: 498 kcal cal., 22 g fat (9 g sat. fat, 1 g polyunsaturated fat, 7 g monounsatured fat), 73 mg chol., 782 mg sodium, 42 g carb., 3 g fiber, 7 g sugar, 32 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 01:56 pm   |  Permalink   |  0 Comments  |  Email
Sunday, October 16 2016

No time for dinner delivery? Take the hassle out of weeknight cooking with our quick and easy pasta meals. They are ready in just 15-40 minutes, and we have got a slew of dinners to choose from, including Thai inspired chicken pasta, seafood bucatini, and pesto pasta. Try one of our delicious pasta recipes the next time you're in a pinch for a quick dinner delivery.

Ingredients

1 - 9 ounce package refrigerated linguine
12 - ounces medium fresh shrimp, peeled and deveined
1 - medium onion, cut into thin wedges
3 - cloves garlic, minced
1/4 - teaspoon crushed red pepper
2 - tablespoons olive oil
1 - 14 1/2 ounce can diced tomatoes, undrained
1 - 8-oz. can tomato sauce
1/2 - cup torn fresh basil
2 - cups fresh baby spinach
1/2 - cup finely shredded Parmesan cheese
(2 ounces)

Directions
In a large saucepan cook linguine according to package directions. Drain pasta and return to pan; set aside. Rinse shrimp; pat dry with paper towels.


Meanwhile, in a large skillet cook onion, garlic, and crushed red pepper in hot oil until tender. Stir in tomatoes and tomato sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes. Add shrimp to skillet; cover and simmer for 3 minutes or until shrimp are opaque. Add shrimp mixture to pasta. Stir in basil and spinach. Top each serving with Parmesan cheese.
Nutrition Facts (Shrimp Pasta Diavolo)


Per serving: 412 kcal cal., 13 g fat (4 g sat. fat, 1 g polyunsaturated fat, 6 g monounsatured fat), 204 mg chol., 528 mg sodium, 44 g carb., 4 g fiber, 5 g sugar, 30 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Saturday, October 15 2016

Rise and shine to an easy meal that will power your morning. Serve breakfast sandwiches for a quick morning meal, or make them ahead of time to grab on the go. Featuring satisfying eggs, savory sausages, and buttery croissants, our delicious breakfast sandwich meal will be the stars of your morning menu.

Ingredients

BISCUITS:

3 - cups all-purpose flour
1 - tablespoon baking powder
1 -- tablespoon sugar
1 - teaspoon salt
3/4 - teaspoon cream of tartar
1/4 - teaspoon cayenne pepper
1/3 - cup butter
1 - cup shredded cheddar cheese
1 - cup milk
1/2 - cup mashed cooked sweet potato
4 - slices bacon
1 - 1/4-inch thick fully cooked ham slice (about 5 oz.), cut into 4 equal pieces
1 - cup strong coffee
1/4 - cup peach preserves
4 - eggs, scrambled
Fresh flat-leaf Italian parsley leaves

Directions
Preheat oven to 450 degrees F. For sweet potato biscuits, in a large bowl combine flour, baking powder, sugar, salt, cream of tartar, and cayenne pepper. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in cheese. Make a well in the center of the flour mixture. In a small bowl combine milk and sweet potato. Add sweet potato mixture to flour mixture. Using a fork, stir just until mixture is moistened.

Turn out onto a well floured surface. Knead gently 10 to 12 strokes. Pat or lightly roll dough to a 3/4-inch thick rectangle (about 9x5 inches). Cut into 8 pieces. Place biscuits 1 inch apart on a large baking sheet. Bake for 12 to 14 minutes or until lightly browned.*
Meanwhile, in a large skillet, cook bacon until crisp. Drain on paper towels, reserving 1 Tbsp. bacon fat in skillet. Add ham to skillet; cook 5 minutes or until well-browned on both sides. Add coffee to skillet with ham, stirring to scrape up any browned bits. Simmer, uncovered, until coffee just begins to thicken and glaze the ham. Remove ham from skillet.

Split biscuits. Top bottoms with ham, peach preserves, scrambled eggs, bacon, parsley, and biscuit tops.
From the Test Kitchen
*

*This recipe uses 4 of the 8 biscuits. Bake and cool completely, then wrap and freeze any leftover biscuits for another use. To reheat, thaw biscuits and wrap in foil. Bake at 350 degrees F for 10 minutes.

Nutrition Facts (Sweet Potato Biscuit Sandwiches with Ham and Redeye Gravy)
Per serving: 595 kcal cal., 28 g fat (14 g sat. fat, 2 g polyunsaturated fat, 9 g monounsatured fat), 261 mg chol., 1398 mg sodium, 60 g carb., 3 g fiber, 15 g sugar, 26 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Friday, October 14 2016

Chunks of beef stew meat and colorful vegetables ensure a hearty dinner is served. Make this soup in a Dutch oven or let it cook in a slow cooker for 8 to 10 hours on a low-heat setting.

Ingredients

12 - ounces beef or lamb stew meat, cut into 1-inch cubes
1 - tablespoon cooking oil
4 - ounces cans beef broth
1 - cup chopped onion (1 large)
1/2 - cup chopped celery (1 stalk)
1 - teaspoon dried oregano or basil, crushed
1/4 - teaspoon black pepper
2 - cloves garlic, minced
1 - bay leaf
1 - cup frozen mixed vegetables
1 - 14 1/2 ounce can diced tomatoes, undrained
1 - cup 1/2-inch slices peeled parsnip, or 1/2-inch cubes peeled potato

2/3 - cup quick-cooking barley


Directions
In a Dutch oven brown meat in hot oil. Stir in broth, onion, celery, oregano, pepper, garlic, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 1/2 hours for beef (45 minutes for lamb).


Stir in frozen vegetables, undrained tomatoes, parsnip, and barley. Return to boiling; reduce heat. Simmer, covered, about 15 minutes more or until meat and vegetables are tender. Discard bay leaf.
Makes 8 servings (11 cups)
From the Test Kitchen
SLOW-COOKER DIRECTIONS:

Substitute regular barley for quick-cooking barley. In a large skillet brown cubed beef in hot oil. Drain off fat. In a 5- or 6-quart slow cooker combine beef and remaining ingredients. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

Nutrition Facts (Barley-Beef Soup)
Per serving: 171 kcal cal., 4 g fat (1 g sat. fat, 1 g polyunsaturated fat, 1 g monounsatured fat), 25 mg chol., 865 mg sodium, 20 g carb., 4 g fiber, 3 g sugar, 13 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, October 13 2016

What could be better than throwing a sheet pan in the oven and having an easy dinner ready all at once? These deliciously simple sheet pan dinners are fast customizable and perfect for busy weeknights. Whether you need a side dish, an entree, or an all-in-one meal, there's a sheet pan meals for you here.

Ingredients

1 - pound thick asparagus spears
1/2 - cup light mayonnaise
1/4 - cup Dijon-style mustard
2 - teaspoons lemon juice
1 - cup panko bread crumbs
2 - tablespoons peanut oil

Directions

Preheat oven to 425 degrees F. Snap off and discard woody bases from asparagus. If desired, scrape off scales. In a small bowl combine the next three ingredients (through lemon juice). Transfer half of the mixture to a small bowl; cover and chill until ready to serve.
Place bread crumbs in a shallow dish. Spread asparagus with remaining mayonnaise mixture, then roll in bread crumbs to coat. Place in a 15x10-inch baking pan. Drizzle with oil.

Roast 12 minutes or until asparagus is crisp-tender and crumbs are golden. Serve with reserved mayonnaise mixture.
Nutrition Facts (Panko Roasted Asparagus)

Per serving: 129 kcal cal., 9 g fat (1 g sat. fat, 4 g polyunsaturated fat, 3 g monounsatured fat), 3 mg chol., 426 mg sodium, 10 g carb., 1 g fiber, 2 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, October 12 2016

For party food that's guaranteed to please, cheese appetizers are a must. Savory, melty, and versatile, cheese makes the dish in each of these holiday appetizers. Choose a few and watch the cheesiest appetizers disappear first.

Ingredients

8 - ounces bulk Italian sausage
1/4 - cup finely chopped onion
3 1/4 - 3 3/4 - cups all-purpose flour
1 - package active dry yeast
2 - teaspoons dried Italian seasoning, crushed
1 - cup milk
1/3 - cup butter
1/4 - cup sugar
3/4 - teaspoon salt
1 - egg
1 1/2 - cups shredded fontina cheese (6 ounces)
1 1/2 - cups shredded mozzarella cheese (6 ounces)
1/2 - cup finely shredded Parmesan cheese (2 ounces)
1 - cup basil pesto


Directions
In a large skillet cook sausage and onion over medium-high heat until meat is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Cover and chill sausage mixture until needed.


In a large mixing bowl stir together 1 1/4 cups of the flour, the yeast, and Italian seasoning. In a medium saucepan heat and stir milk, butter, sugar, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts. Add milk mixture to flour mixture; add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.


Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (about 1 hour).


Punch dough down. Turn out onto a lightly floured surface. Divide dough in thirds. Cover and let rest for 10 minutes. Meanwhile, preheat oven to 350 degrees F. Line two 9x5x3-inch loaf pans with parchment paper; set aside. In a medium bowl combine sausage mixture, fontina cheese, mozzarella cheese, and Parmesan cheese; set aside.

Roll each portion of dough into a 30-inch-long rope. Cut ropes into 1-inch pieces. Divide one-third of the pieces between the prepared loaf pans. Divide one-third of the cheese mixture between pans. Repeat layers two more times.
Bake for 35 to 40 minutes or until golden. Cool in pans on wire racks for 5 minutes. Remove loaves from pans; peel off parchment paper. Serve warm with pesto.

Nutrition Facts (Cheesy Sausage Bread)
Per serving: 365 kcal cal., 23 g fat (10 g sat. fat, 1 g polyunsaturated fat, 5 g monounsatured fat), 62 mg chol., 606 mg sodium, 26 g carb., 1 g fiber, 5 g sugar, 14 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, October 11 2016

You can create delicious, coffeehouse-worthy drinks in your kitchen to start your day off right. No need for bland instant coffee or long lines at a coffee or smoothie shop!

Ingredients

1/3 - cup ground coffee
2 - orange slices
1/2 - teaspoon ground cinnamon
1/4 - teaspoon ground nutmeg
1/8 - teaspoon ground cloves
Cold water
1/2 - cup half-and-half or light cream
1/4 - cup packed brown sugar
2 - tablespoons orange liqueur (optional)
Orange slices (optional)


Directions
Place a coffee filter in the coffee filter basket of a 10-cup electric drip coffeemaker. Place ground coffee, the two orange slices, the cinnamon, nutmeg, and cloves in the coffee filter. Using the amount of cold water recommended by the manufacturer for 10 servings of coffee, pour cold water into the coffeemaker's water compartment.
Place pot on heating element; let water drip through basket. When dripping stops, remove pot. Stir half-and-half, brown sugar, and, if desired, liqueur into brewed coffee.
Serve coffee in cups. If desired, garnish with additional orange slices.
From the Test Kitchen
ORANGE-SPICED ICED COFFEE:

Prepare Orange-Spiced Coffee as directed through Step 2. Cool brewed coffee to room temperature or chill for up to 24 hours. Serve coffee over ice.

Nutrition Facts (Orange-Spiced Coffee)
Per serving: 61 kcal cal., 2 g fat (1 g sat. fat, 1 g monounsatured fat), 6 mg chol., 11 mg sodium, 10 g carb., 4 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, October 10 2016

Ingredients

1 - 12 ounce can chunk white tuna (water-pack), drained
1/3 - cup bottled creamy Italian salad dressing
1/3 - cup finely chopped fresh or drained, canned pineapple
1/4 - cup finely chopped red sweet pepper
4 - 8 - Boston lettuce leaves
2 - pita bread rounds, halved


DirectionsIn a medium mixing bowl combine drained tuna, dressing, pineapple, and sweet pepper. Place the lettuce leaves in the pita halves. Fill each with tuna mixture.
From the Test Kitchen


TO TOTE:

In an insulated container pack tuna mixture, lettuce and pita separately in insulated container with ice packs.

Nutrition Facts (Twisted Tuna Salad)
Per serving: 275 kcal cal., 11 g fat (2 g sat. fat, 6 g polyunsaturated fat, 1 g monounsatured fat), 36 mg chol., 819 mg sodium, 21 g carb., 1 g fiber, 3 g sugar, 23 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 09:07 am   |  Permalink   |  0 Comments  |  Email
Sunday, October 09 2016

Whether you're planning a simple brunch for a small group or an easy meal to dazzle a crowd, we've got just the right brunch recipe ideas for you. Choose from sweet pancakes, savory breakfast sandwiches, hearty egg casseroles, and other easy brunch recipes.

Ingredients

1 - egg, lightly beaten
3/4 - cup fat-free milk
1/2 - cup all-purpose flour
1 - tablespoon olive oil
1/8 - teaspoon salt
Desired filling and/or topping


Directions
In a medium bowl whisk together egg, milk, flour, oil, and salt until smooth. Heat a lightly greased 8-inch nonstick skillet over medium heat; remove from heat. Spoon in 2 tablespoons of the batter; tilt skillet to spread batter evenly. Return to heat; cook for 1 to 2 minutes or until brown on one side only. Invert over paper towels; remove crepe. Repeat with the remaining batter to make eight crepes total, greasing skillet occasionally. Set crepes aside.
To assemble, place crepes browned sides down. Spoon desired filling onto half of each crepe. Fold unfilled half of crepe over filling. Arrange two filled crepes on each serving plate. Top with desired topping.
From the Test Kitchen
VARIATIONS

2. Herbed: Stir 1/4 cup snipped fresh herbs (basil, chervil, chives, and/or parsley) into the batter before making crepes. Fill crepes as desired.

Nutrition Facts per serving: 122 Calories, 5 g protein, 15 g carbohydrate, 5 g total fat (1 g sat. fat), 47 mg cholesterol, 1 g fiber, 2 g total sugar, 10% Vitamin A, 8% Vitamin C, 112 mg sodium, 7% calcium, 7% iron.

3. Tomato-Avocado: Peel, seed, and mash 1 ripe avocado. Stir in 2 tablespoons snipped fresh cilantro. Fill crepes evenly with 4 ounces thinly sliced reduced-fat Monterey Jack cheese with jalapeno chile peppers, the mashed avocado, and 1 cup chopped cherry or grape tomatoes. Top filled crepes with 1/4 cup snipped fresh cilantro leaves.

Nutrition Facts per serving: 274 calories, 13 g protein, 19 g carbohydrate, 16 g total fat (5 g sat. fat), 62 mg cholesterol, 3 g fiber, 4 g total sugar, 20% Vitamin A, 16% Vitamin C, 317 mg sodium, 30% calcium, 7% iron.

4. Ham and Gruyere: Stir together 2/3 cup shredded Gruyere cheese, 1/2 cup reduced-fat sour cream, and 1 tablespoon Dijon-style mustard. Fill crepes evenly with 5 ounces thinly sliced lean ham and the cheese mixture. Top filled crepes with 2 tablespoons snipped fresh chives.

Nutrition Facts per serving: 283 calories, 19 g protein, 16 g carbohydrate, 15 g total fat (7 g sat. fat), 96 mg cholesterol, 0 g fiber, 3 g total sugar, 10% Vitamin A, 2% Vitamin C, 663 mg sodium, 33% calcium, 7% iron.

Creamy Fruit: In a small bowl stir together 1/3 cup plain Greek yogurt, 1 teaspoon honey, and 1/2 teaspoon vanilla. If needed, stir in milk, 1 teaspoon at a time, to thin to desired consistency. Fill crepes evenly with cheese mixture and 2 cups sliced fresh fruit or halved berries (peeled sliced peaches, sliced strawberries, raspberries, blackberries, and/or blueberries). Drizzle filled crepes with additional honey.

Nutrition Facts per serving: 271 calories, 6 g protein, 32 g carbohydrate, 13 g total fat (6 g sat. fat), 74 mg cholesterol, 3 g fiber, 18 g total sugar, 10% Vitamin A, 30% Vitamin C, 118 mg sodium, 10% calcium, 7% iron.

TO REHEAT LEFTOVER CREPES:

Layer unfilled crepes between paper towels. Microwave on 100 percent power (high) for 20 to 40 seconds or until heated through. Wrap in foil. (Or, preheat oven to 200 degrees F. Layer unfilled crepes between sheets of parchment paper and wrap in foil. Bake about 15 minutes or until heated through.)

ICON

Meatless, Good for You

Nutrition Facts (Creamy Fruit-Filled Crepes)
Per serving: 120 kcal cal., 5 g fat (1 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 47 mg chol., 110 mg sodium, 14 g carb., 0 g fiber, 2 g sugar, 5 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Saturday, October 08 2016

Ingredients

2 - cups tomato juice or vegetable juice cocktail, chilled
3 - tablespoons lime juice
1 - tablespoon Worcestershire sauce
1 - teaspoon prepared horseradish
1/2 - 3/4 - teaspoon bottled hot pepper sauce
1/4 - teaspoon celery salt or garlic salt
1/4 - teaspoon ground black pepper
Ice cubes
Vodka (optional)
Celery stalks with leaves
Green onions


Directions
In a pitcher combine tomato juice, lime juice, Worcestershire sauce, horseradish, hot pepper sauce, celery salt, and pepper. Stir well. Pour into ice-filled glasses. If desired, stir in vodka (1 jigger or 3 tablespoons per serving). Garnish each serving with a celery stalk and green onion. Makes 4 (1/2- to 2/3-cup) servings.
From the Test Kitchen
BLOODY MARIAS:

Prepare as above, except add 1/2 teaspoon ground cumin to tomato juice mixture and substitute tequila for the vodka.

WASABI MARYS:

Prepare as above, except substitute 1 teaspoon wasabi paste for the hot pepper sauce.

Nutrition Facts (Bloody Marys)
Per serving: 29 kcal cal., 0 g fat (0 g sat. fat, 0 mg chol., 484 mg sodium, 7 g carb., 1 g fiber, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Friday, October 07 2016

If you ask us, fall desserts are always in season. But these served-warm treats -- boasting pumpkin, chocolate, apple, and more -- are just right for a crisp autumn night. Whether the leaves are starting to turn or not, one (or two!) of these cozy desserts is sure to hit the spot.

Ingredients

2 - medium baking apples
1/3 - cup butter, melted
1 2/3 - cups packed dark brown sugar
1 - cup apple butter
2 - eggs
2 - teaspoons vanilla
1 2/3 - cups all-purpose flour
1 - teaspoon baking powder
1 - teaspoon baking soda
1/4 - teaspoon salt
1 - cup dried apples, finely chopped
Maple Icing

Directions
Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking pan; set aside. Peel, core, and coarsely shred one of the apples. Thinly slice remaining apple, removing seeds; cover and set apples aside. In a large bowl whisk together the butter, brown sugar, apple butter, eggs, and vanilla until smooth. Add flour, baking powder, baking soda, and salt; whisk until combined. Fold in dried and fresh shredded apple. Spread batter into prepared pan. Arrange apple slices over batter.

Bake about 40 minutes or until golden and a toothpick inserted near the center comes out clean. Remove to a wire rack. Spoon Maple Icing over hot cake; spread evenly, using a pastry brush if necessary. Cool completely. Dust with apple pie spice or ground cinnamon.
From the Test Kitchen
MAPLE ICING

In a small bowl stir together 1 tablespoon melted butter, 1 tablespoon maple syrup, 1/2 cup powdered sugar, 1/4 teaspoon vanilla, and 1 tablespoon milk until smooth.

TO STORE:

Cover tightly in foil to preserve for leftovers.

Nutrition Facts (Apple Sheet Cake)
Per serving: 209 kcal cal., 4 g fat (2 g sat. fat, 0 g polyunsaturated fat, 1 g monounsatured fat), 24 mg chol., 141 mg sodium, 43 g carb., 1 g fiber, 33 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:15 am   |  Permalink   |  0 Comments  |  Email
Thursday, October 06 2016

For a tropical take on slow cooker chicken meal, try our luscious, fruit-infused chicken tinga. A spicy medley of cinnamon, ginger, and chipotle pepper perks up the chicken, while mango nectar and fresh pineapple ensure a juicy sweetness.

Ingredients

1 - sweet onion, cut into wedges
1 - mango, halved, seeded, peeled, and diced
2 - pounds chicken thighs, skin removed
1 1/2 - teaspoons ground chipotle chile pepper
3 - cloves garlic, minced
1 - teaspoon salt
1/2 - teaspoon ground cumin
1/2 - teaspoon ground ginger
1/4 - teaspoon ground cinnamon
1 - 14 1/2 ounce can fire-roasted diced tomatoes, undrained
1 - 14 1/2 ounce can reduced-sodium chicken broth
1 - cup mango nectar


Hot cooked rice
Fresh pineapple wedges (optional)
Lime wedges (optional)
Sliced green onions (optional)
Mexican crema (optional)


Directions
In a 3 1/2- to 4-quart slow cooker place onion and mango. Top with chicken, chipotle pepper, garlic, salt, cumin, ginger, and cinnamon. Pour tomatoes, chicken broth, and mango nectar over all. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 21/2 hours. Using a slotted spoon, remove chicken from cooker; cool slightly.


Remove chicken bones. Discard bones and shred chicken. Return shredded chicken to cooking liquid.
To serve, use a slotted spoon to transfer the chicken mixture to shallow bowls. Add a big spoonful of cooked white rice to each bowl. Spoon broth around rice and chicken and serve, if desired, with pineapple wedges, lime wedges, sliced green onions, and Mexican crema.
From the Test Kitchen


Other serving suggestions: For Mango-Chicken Tinga, add it to huevos rancheros. Use it as a filling for burritos, enchiladas, empanadas, or tortas. Serve the tinga on warmed corn or small flour tortillas for tacos. Serve it on crisp corn tortillas for tostadas.

Nutrition Facts (Mango Chicken Tinga)
Per serving: 296 kcal cal., 4 g fat (1 g sat. fat, 1 g polyunsaturated fat, 1 g monounsatured fat), 86 mg chol., 789 mg sodium, 42 g carb., 3 g fiber, 16 g sugar, 22 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, October 05 2016

Do you dare mess with a classic meal? Root beer lends a light sweetness to more traditional, smoky spices in this pork taco dinner. The sweet-and-spicy meal combo takes shredded pork to delicious new heights. We think it's worth the risk. 

Ingredients

1 - 4 pound bone-in pork shoulder
3 - tablespoons chili powder
Salt
Ground black pepper
1 - large onion, cut into wedges
3 - cups root beer
3 - 4 - canned chipotle peppers in adobo sauce, finely chopped*
2 - 3 - teaspoons canned adobo sauce
24 - flour or corn tortillas, warmed**
Toppers, such as shredded lettuce, diced tom

atoes, and sliced fresh jalapeno peppers* (optional)

Directions

Sprinkle meat on all sides with chili powder, salt and pepper; rub in with your fingers. Place meat in a 6-quart slow cooker. Tuck onion wedges around meat. In a bowl combine root beer, chipotle peppers, and adobo sauce. Pour mixture over meat.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours or until meat is tender and easily shreds with a fork. Transfer meat to large cutting board or work surface; cool slightly.

Transfer cooking liquid to a medium saucepan. Skim off and discard fat. Bring cooking liquid to simmering over medium heat. Cook for 20 minutes or until liquid is reduced and slightly thickened.

Use two forks to pull meat apart into coarse shreds, discarding fat; return meat to slow cooker. Pour reduced cooking liquid over meat. Stir to coat.

Serve meat in warm tortillas with desired toppings.
From the Test Kitchen
*

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. when working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

**

To warm tortillas, preheat oven to 350 degrees F. Stack tortillas and wrap tightly in foil. Heat for about 10 minutes or until warm.

Nutrition Facts (Shredded Pork Tacos)
Per serving: 501 kcal cal., 25 g fat (8 g sat. fat, 3 g polyunsaturated fat, 11 g monounsatured fat), 80 mg chol., 627 mg sodium, 42 g carb., 3 g fiber, 8 g sugar, 25 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, October 04 2016

The weather outside is frightful, and the last thing you want to do is spend hours in the kitchen. Skip all the work and dish up one of our easy dinners for delivery instead. Including hearty chili, creamy pasta, and delicious tostadas, these quick and easy dinners are perfect for busy weeknights.

Ingredients

1 1/4 - pounds center cut pork loin, cut in 4 slices
2 - cups corn bread stuffing mix, crushed
2 - tablespoons olive oil
2 - cups sliced red cabbage
6 - cups coarsely chopped kale
1/3 - cup balsamic vinegar
Salt and black pepper


Directions


Preheat oven to 250 degrees F. Place pork slices between plastic wrap. Use flat side of meat mallet to lightly pound slices to 1/4-inch thickness. Place stuffing mix in shallow dish; coat pork with stuffing mix.
In extra-large skillet heat 1 tablespoon of the olive oil over medium-high heat. Cook two of the pork slices for 2 to 3 minutes each side, until crisp, golden, and cooked through. Transfer to baking sheet; keep warm in oven. Repeat with remaining oil and pork.
Wipe skillet. Add cabbage. Cook and stir until cabbage is crisp-tender. Add kale and vinegar; cook just until wilted. Lightly sprinkle with salt and pepper. Serve with pork. Makes 4 servings.
Nutrition Facts (Breaded Pork with Cabbage and Kale)
Per serving: 394 kcal cal., 14 g fat (2 g sat. fat, 2 g polyunsaturated fat, 7 g monounsatured fat), 78 mg chol., 769 mg sodium, 35 g carb., 4 g fiber, 10 g sugar, 32 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, October 03 2016

Ingredients

4 - medium sweet potatoes, peeled (if desired)
2 - tablespoons olive oil
Salt and pepper to taste
Snipped fresh parsley (optional)


Directions
Preheat oven to 400 degrees F. Line two baking sheets with foil.


Cut sweet potatoes lengthwise into 1/2-inch thick strips. Place sweet potatoes in a large bowl. Drizzle with oil and toss to coat. Arrange sweet potatoes in a single layer on prepared baking sheets and bake for 10 to 15 minutes.


Turn potatoes over and bake for 10 to 15 minutes more or until golden brown. Season to taste with salt and pepper. Sprinkle with parsley if desired.


From the Test Kitchen
For extra flavor, try sprinkling with 1 tablespoon sugar, 1 teaspoon ground cumin, and 1 teaspoon chili powder before baking and bake as directed.

Nutrition Facts (Sweet Potato Fries)
Per serving: 115 kcal cal., 5 g fat (1 g sat. fat, 0 g polyunsaturated fat, 3 g monounsatured fat), 0 mg chol., 145 mg sodium, 17 g carb., 3 g fiber, 4 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Sunday, October 02 2016

Ingredients

1 - pound butternut squash, peeled, seeded, and cut into 1-inch chunks
4 - tablespoons olive oil
1/2 - teaspoon saffron threads, crushed
1  pound pork tenderloin, cut into 1 1/2-inch pieces
1 - medium onion, chopped
4
cloves garl - c, minced
1
cup coarsely grated* tomatoes, (about 1 pound)
1
tablespoon smoked sweet paprika
6
cups reduced-sodium chicken broth
2
cups short grain Spanish rice, such as bomba, Calasparra, or Valencia
1
15 ounce can chickpeas (garbanzo beans), rinsed and drained
Toasted chopped hazelnuts
Fresh sage leaves
Directions
Preheat oven to 425 degrees F. Line a 15x10x1-inch baking pan with foil. Toss squash in pan with 2 tablespoons of the oil. Season lightly with salt and pepper. Roast for 20 to 30 minutes or until tender and browned; set aside. Meanwhile, in a small bowl combine saffron and 1/4 cup hot water; let stand 10 minutes.
In a 15-inch paella pan heat remaining 2 tablespoons oil over medium-high heat. Add pork to pan. Cook, turning occasionally, until browned, about 5 minutes. Transfer to a plate. Add onion and garlic to pan. Cook and stir 3 minutes. Add tomatoes and paprika. Cook and stir 5 minutes more or until tomatoes are thickened and almost pastelike.
Add chicken broth, saffron mixture, and 1/2 teaspoon salt; bring to boiling over high heat. Add rice and chickpeas to pan, stirring to evenly distribute. Cook, without stirring, until rice has absorbed most of the liquid, 10 to 12 minutes. (If your pan is bigger than your burner, rotate it every few minutes to ensure the rice cooks evenly). Reduce heat to low; return pork and squash to pan, nestling down into the rice mixture. Cook, without stirring, 5 to 10 minutes more until all the liquid is absorbed and rice is al dente. Turn heat to high. Cook, without stirring, 1 to 2 minutes more (edges should look dry and a crust should form on the bottom). Remove from heat. Cover pan with foil. Let rest 10 minutes before serving. Top with hazelnuts and sage.
From the Test Kitchen
*

To grate tomatoes, core and cut tomatoes in half. Grate on the coarse holes of a box grater into a shallow dish. Discard skins.

12-INCH SKILLET

Prepare as directed except reduce rice to 1 1/2 cups and reduce chicken broth to 4 cups.

Nutrition Facts (Pork and Butternut Squash Paella)
Per serving: 554 kcal cal., 16 g fat (2 g sat. fat, 2 g polyunsaturated fat, 10 g monounsatured fat), 49 mg chol., 875 mg sodium, 74 g carb., 7 g fiber, 5 g sugar, 28 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Saturday, October 01 2016

Stunning. Classic Elegant Meal. And made in your slow cooker! This divine dessert is silky, creamy, and low-calorie, too. Our simple slow cooker cheesecake is perfect for any special event, and no one has to know how easy it was to prepare meal.

Ingredients

Nonstick cooking spray
12 - ounces reduced-fat cream cheese (Neufchatel), softened
1/2 - cup sugar
1 - teaspoon finely shredded orange peel (set aside)
2 - tablespoons orange juice
1 - tablespoon all-purpose flour
1/2 - teaspoon vanilla
1/2 - cup nonfat sour cream
3/4 - cup refrigerated or frozen egg product, thawed, or 3 eggs, lightly beaten
1 - cup warm water
2 - medium Cara Cara and/or blood oranges, sliced
Finely chopped crystalized ginger (optional)


Directions
Lightly coat a 1 1/2-quart souffle dish or casserole* with cooking spray. Tear off an 18x12-inch piece of heavy foil; cut in half lengthwise. Fold each piece lengthwise into thirds. Crisscross the foil strips and place the dish in the center of the crisscross; set aside.
For filling, in a large bowl beat cream cheese, sugar, orange juice, flour, and vanilla with an electric mixer on medium speed until combined. Beat in sour cream until smooth. Beat in eggs with mixer on low speed just until combined. Stir in orange peel. Pour filling into prepared dish. Cover dish tightly with foil.


Pour warm water into a 3 1/2- to 5-quart slow cooker. Using the ends of the foil strips, transfer dish to cooker. Leave foil strips under dish.
Cover and cook on high-heat setting for 2 1/2 hours or until center is set. Using foil strips carefully remove dish from cooker; discard foil strips. Cool completely, uncovered, on a wire rack. Cover and chill for 4 to 24 hours before serving.
Garnish with orange slices and crystallized ginger if using.
From the Test Kitchen
*

Before beginning this recipe, check to make sure that the dish or casserole you plan to use fits into your slow cooker.

Nutrition Facts (Ginger-Orange Cheesecake)
Per serving: 161 kcal cal., 8 g fat (4 g sat. fat, 2 g monounsatured fat), 26 mg chol., 159 mg sodium, 17 g carb., 14 g sugar, 6 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Friday, September 30 2016

Ingredients

2 - cups heavy cream, half-and-half, or dairy or nondairy milk
1 - 14 ounce can sweetened condensed milk
3 - tablespoons canned pumpkin
1 - teaspoon pumpkin pie spice
1 - teaspoon vanilla


Directions
In a 1-qt. canning jar combine all of the ingredients; seal. Store in refrigerator up to 2 weeks. Shake before serving.
From the Test Kitchen
CHOCOLATE COFFEE CREAMER

Prepare as directed, except omit pumpkin and pumpkin pie spice. Add 3 Tbsp. chocolate-flavor syrup. Makes about 3 1/2 cups.

Nutrition analysis per serving: 55 calories, 1 g protein, 5 g carbohydrate, 4 g total fat (2 g sat. fat), 14 mg cholesterol, 0 g fiber, 5 g total sugar, 3% Vitamin A, 0% Vitamin C, 13 mg sodium. 3% calcium, 0% iron

AMARETTO COFFEE CREAMER

Prepare as directed, except omit pumpkin, pumpkin pie spice, and vanilla. Add 1 tsp. almond extract and 1/2 tsp. ground cinnamon. Makes 3 1/4 cups.

Nutrition analysis per serving: 57 calories, 1 g protein, 4 g carbohydrate, 4 g total fat (3 g sat. fat), 15 mg cholesterol, 0 g fiber, 4 g total sugar, 3% Vitamin A, 0% Vitamin C, 13 mg sodium, 3% calcium, 0% iron

CARAMEL COFFEE CREAMER

Prepare as directed, except omit pumpkin and pumpkin pie spice. Add 1/4 cup caramel-flavor ice cream topping. Makes 3 1/2 cups.

Nutrition analysis per serving: 57 calories, 1 g protein, 5 g carbohydrate, 4 g total fat (2 g sat. fat), 14 mg cholesterol, 0 g fiber, 5 g total sugar, 3% Vitamin A, 0% Vitamin C, 13 mg sodium, 3% calcium, 0% iron

FRENCH VANILLA COFFEE CREAMER

Prepare as directed, except omit pumpkin and pumpkin pie spice and substitute 2 tsp. vanilla bean paste for the vanilla. Makes about 3 1/4 cups.

Nutrition analysis per serving: 57 calories, 1 g protein, 4 g carbohydrate, 4 g total fat (3 g sat. fat), 15 mg cholesterol, 0 g fiber, 4 g total sugar, 3% Vitamin A, 0% Vitamin C, 13 mg sodium, 3% calcium, 0% iron

HAZELNUT COFFEE CREAMER

Prepare as directed, except omit pumpkin, pumpkin pie spice, and vanilla. Add 2 tsp. hazelnut extract. Makes 3 1/4 cups.

Nutrition analysis per serving: 57 calories, 1 g protein, 4 g carbohydrate, 4 g total fat (3 g sat. fat), 15 mg cholesterol, 0 g fiber, 4 g total sugar, 3% Vitamin A, 0% Vitamin C, 13 mg sodium, 3% calcium, 0% iron

Nutrition Facts (Spiced Pumpkin Coffee Creamer)
Per serving: 54 kcal cal., 4 g fat (2 g sat. fat, 0 g polyunsaturated fat, 1 g monounsatured fat), 14 mg chol., 13 mg sodium, 4 g carb., 0 g fiber, 4 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, September 29 2016

Play up your basic chicken dinner ( send them a meal )with ingredients that hit every palate: sweet-tart Fuji apples, spicy red pepper, garlicky Brussels sprouts, and earthy cilantro. Take Them a Meal 

Ingredients

1/4 - cup snipped fresh cilantro
1 - teaspoon finely shredded lime peel
2 - cloves garlic, minced
1/2 - teaspoon salt
1 - pinches crushed red pepper
2 1/2 - pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
8 - ounces Brussels sprouts, halved if large
3 - tablespoons olive oil
1 - pound sweet potatoes, peeled if desired, and cut into 1-inch chunks
2 - medium cooking apples (Fuji, Gala, or Cortland), cored and each cut into 8 wedges
Lime slices


Directions
Preheat oven to 450 degrees F. Line a large shallow baking pan with foil, if desired; set aside. In a small bowl combine cilantro, lime peel, garlic, salt, and crushed red pepper. Pat chicken dry with paper towels. Rub herb mixture evenly over chicken pieces. Arrange chicken in prepared baking pan. Add Brussels sprouts to pan. Drizzle chicken and sprouts with 2 tablespoons of the oil. Roast, uncovered, for 20 minutes, stirring sprouts once.


Add sweet potatoes and apples to pan (or divide mixture between two baking pans if crowded). Drizzle with remaining oil and toss to coat. Roast for 15 to 20 minutes more or until an instant-read thermometer registers 165 degrees F in the thickest part of the breast and at least 170 degrees F in the thighs or drumsticks and vegetables are tender. Garnish with additional cilantro and lime slices.
Nutrition Facts (Cilantro Lime Chicken and Sweet Potatoes)


Per serving: 643 kcal cal., 38 g fat (9 g sat. fat, 7 g polyunsaturated fat, 19 g monounsatured fat), 144 mg chol., 460 mg sodium, 36 g carb., 7 g fiber, 14 g sugar, 40 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, September 28 2016

Rich, chunky, and filled with fabulous flavor, this traditional chili is a classic meal for a reason! Add an extra sprinkle of cheese and a dollop of sour cream for a smooth finish.

Ingredients

1 - pound lean ground beef
1/2 - cup chopped green sweet pepper (1 small)
1/2 - cup chopped onion (1 medium)
4 - cloves garlic, minced
1 - 15 ounce can tomato sauce
1 - 15 ounce can red kidney beans, undrained
1 - 14 1/2 ounce can diced tomatoes, undrained
2 - teaspoons chili powder
1/2 - teaspoon salt
1/2 - teaspoon dried basil, crushed
1/4 - teaspoon ground black pepper
Shredded cheddar cheese (optional)
Chopped onion (optional)
Dairy sour cream (optional)
Crushed red pepper (optional)

Directions
In a 3-quart saucepan cook and stir ground beef, sweet pepper, 1/2 cup chopped onion, and the garlic over medium heat until meat is brown and onion is tender. Drain off fat.

Stir in tomato sauce, undrained beans, undrained tomatoes, chili powder, salt, basil, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. To serve, ladle chili into bowls. If desired, top each serving with cheese, chopped onion, and/or sour cream and pass crushed red pepper. Makes 4 main-dish servings.


From the Test Kitchen
CHILI FOR TWO:

Prepare as above, except divide all ingredients in half.

CINCINNATI-STYLE CHILI:

Prepare as above, except omit sweet pepper, basil, and optional garnishes. Add 1 to 2 tablespoons unsweetened cocoa powder, 1 tablespoon cider vinegar, 1 teaspoon Worcestershire sauce, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cumin, and 1/4 teaspoon cayenne pepper with the tomato sauce. To serve, place 1/2 cup hot cooked spaghetti on each of 4 serving plates; make an indentation in center of each portion. Top each serving with some of the chili, 1 to 2 tablespoons shredded cheddar cheese, 1 to 2 tablespoons chopped onion, and/or 1/4 cup additional kidney beans.

Nutrition Facts (Chili)
Per serving: 381 kcal cal., 15 g fat (6 g sat. fat, 71 mg chol., 1265 mg sodium, 35 g carb., 9 g fiber, 32 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, September 27 2016

Sure, we added some broccoli, carrots, and potatoes for substance, but basically this soup delivery is a bowl of melted cheeses. We feel no need for apologies.

Ingredients

1 1/2 - cups shredded sharp cheddar cheese (6 ounces)
1 1/4 - cups shredded white cheddar cheese (5 ounces)
1/4 - cup butter
1/2 - cup finely chopped onion (1 medium)
1/2 - cup finely chopped carrot (1 medium)
1/4 - cup thinly sliced green onions (2)
2 - cloves garlic, minced
1/2 - cup all-purpose flour
1/2 - teaspoon dry mustard
5 - cups chicken broth
1 - 12 ounce bottle beer (1 1/2 cups)
1 - cup whipping cream
1 1/2 - cups frozen diced hash brown potatoes
1 1/2 - cups small broccoli florets
10 - slices bacon, crisp-cooked, drained, and chopped
1/3 - cup grated Parmesan or Romano cheese
1/2 - teaspoon bottled hot pepper sauce
1/2 - teaspoon Worcestershire sauce


Directions
Allow sharp cheddar cheese and white cheddar cheese to stand at room temperature for 30 minutes. Meanwhile, in a 4-quart Dutch oven heat butter over medium heat until melted. Add 1/2 cup onion, carrot, green onions, and garlic. Cook for 8 to 10 minutes or until vegetables are tender, stirring occasionally.


Stir in flour and dry mustard (mixture will be thick). Add broth all at once. Cook and stir until bubbly. Add beer and cream; stir in potatoes and broccoli. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally.


Gradually stir in sharp cheddar cheese and white cheddar cheese, stirring after each addition until cheeses are melted. Stir in bacon, Parmesan cheese, hot pepper sauce, and Worcestershire sauce. Pour soup into a 3 1/2- or 4-quart slow cooker with a car adapter.


Tightly cover slow cooker and tote in an insulated carrier. At the tailgating site, plug slow cooker into car adapter and keep soup warm on warm-heat setting. (Soup will keep warm, covered, on warm-heat setting for up to 3 hours.) Stir before serving.
From the Test Kitchen


MUST-HAVE TAILGATING EQUIPMENT:

3 1/2- or 4-quart slow cooker with a car adapter Insulated carrier

STOVETOP PREPARATION

Prepare as above through Step 3, but do not pour soup into a slow cooker. Serve warm.

Nutrition Facts (Three-Cheese Beer Soup)
Per serving: 390 kcal cal., 29 g fat (17 g sat. fat, 1 g polyunsaturated fat, 8 g monounsatured fat), 90 mg chol., 964 mg sodium, 16 g carb., 1 g fiber, 2 g sugar, 15 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, September 26 2016

Gourmet dinners go full on fall, thanks to balsamic vinegar, basil, and lots of spice. Berries add some sweetness and color, and ciabatta holds the meal together.

Ingredients

1 - 2 1/2 pound boneless pork top loin roast (single loin)
1 - teaspoon dried oregano, crushed
1/2 - teaspoon salt
1/2 - teaspoon garlic powder
1/2 - teaspoon dried basil, crushed
1/2 - teaspoon ground black pepper
1 - 10 ounce jar seedless raspberry preserves
1 - cup fresh or frozen blueberries
1/4 - cup finely chopped shallots (2 medium)
2 - tablespoons balsamic vinegar
1/2 - teaspoon salt
1 - clove garlic, minced
1 - tablespoon olive oil
2 - tablespoons cornstarch
2 - tablespoons cold water
1/2 - cup snipped fresh basil
6 - ciabatta buns, split and toasted
Fresh basil leaves (optional)


Directions
Trim fat from meat. If necessary, cut meat to fit into a 4- to 5-quart slow cooker. For rub, in a small bowl combine oregano, 1/2 teaspoon salt, garlic powder, dried basil, and pepper. Sprinkle rub evenly over meat; rub in with your fingers.
In a medium bowl stir together preserves, blueberries, shallots, vinegar, 1/2 teaspoon salt, and garlic; set aside.
In a large skillet cook meat in hot oil over medium-high heat until brown on all sides. Drain off fat. Place meat in cooker. Pour berry mixture over meat.


Cover and cook on low-heat setting for 4 to 4 1/2 hours or on high-heat setting for 2 to 2 1/4 hours. Remove meat from cooker, reserving cooking liquid. Cover meat loosely with foil and let stand for 15 minutes.
Meanwhile, for sauce, in a medium saucepan combine cornstarch and the water; stir in cooking liquid. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in snipped fresh basil.
Cut meat into thin slices or, using two forks, pull meat apart into shreds. Place meat on bottoms of buns. Spoon sauce over meat; replace tops of buns. If desired, garnish with fresh basil leaves.
Nutrition Facts (Braised Pork Sandwiches with Berry-Basil Sauce)
Per serving: 732 kcal cal., 21 g fat (4 g sat. fat, 2 g polyunsaturated fat, 5 g monounsatured fat), 121 mg chol., 875 mg sodium, 83 g carb., 3 g fiber, 28 g sugar, 49 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 09:48 am   |  Permalink   |  0 Comments  |  Email
Sunday, September 25 2016

Mini meal wraps are a quick and easy way to inject high flavor and protein. into your diet. Spinach, dill-yogurt sauce, and fresh veggies add the Mediterranean flair to our healthy dinner.

Ingredients

1/4 - cup plain fat-free Greek yogurt
1 - teaspoon lemon juice or red wine vinegar
1 - clove garlic, minced
1/4 - teaspoon dried dill weed, crushed
2 - 8 inches low-carb high-fiber tortillas
1 - cup shredded cooked chicken breast (4 ounces)
1/3 - cup fresh baby spinach
1 - cup assorted fresh vegetable strips (cucumber, red sweet pepper, carrot, yellow summer squash)


Directions
In a small bowl stir together yogurt, lemon juice, garlic, and dill weed. Evenly divide chicken, spinach, and vegetable strips on tortillas. Spoon yogurt mixture evenly over top. Roll up tortillas. Secure with toothpicks. Cut rolls in half.

Nutrition Facts (Mediterranean Chicken Wraps)
Per serving: 106 kcal cal., 3 g fat (0 g sat. fat, 1 g polyunsaturated fat, 1 g monounsatured fat), 24 mg chol., 186 mg sodium, 12 g carb., 7 g fiber, 2 g sugar, 15 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Saturday, September 24 2016

Make one of these hearty casserole recipes ahead of time to reheat for a quick and easy weeknight meal, or serve one for Sunday dinner with friends and family. With recipes like gooey macaroni and cheese, classic chicken casseroles, bubbly breakfast casseroles, and more, there's a casserole recipe for every occasion.

Ingredients

1 - recipe Cornmeal Biscuits
1 - egg, lightly beaten
3 - tablespoons butter
1 - tablespoon olive oil
2 - medium leeks, washed and white and light green parts chopped (1 cup)
8 - ounces shiitake or cremini mushrooms, stemmed and halved or quartered if large (3 cups)
3 - cloves garlic, minced
1/2 - teaspoon freshly ground black pepper
1/4 - teaspoon salt
1/4 - cup all-purpose flour
2 - cups chicken broth
1/4 - cup whipping cream
1 1/2 - cups fresh or frozen peas
2 - large carrots, thinly sliced
1 - cup broccoli florets
1 - pound salmon fillet, skinned and cut into 1-inch cubes
3 - tablespoons chopped fresh dill weed


Directions
 Preheat oven to 400 degrees F. Prepare Cornmeal Biscuits. Place on baking sheet; brush with egg and sprinkle lightly with salt. Partially bake about 12 minutes or until lightly golden. Remove from oven. Heat butter and oil in large skillet over medium heat. Add leeks; cook and stir 4 minutes. Stir in mushrooms, garlic, black pepper, and salt. Cook and stir 4 to 6 minutes or until liquid evaporates and mushrooms are just brown.
Stir flour into leek mixture; stir 1 minute. Add broth and cream. Cook and stir until bubbly. Add remaining ingredients; bring to boiling. Transfer to 2-quart baking dish.
Arrange partially baked biscuits on top. Bake 15 to 20 minutes or until biscuits are golden brown and salmon flakes easily.
Cornmeal Biscuits
Ingredients
2
cups all-purpose flour
1/2
cup cornmeal
2
teaspoons baking powder
1/2
teaspoon salt
1/4
cup shortening
1
cup buttermilk
Directions
 In a large bowl stir together the flour, cornmeal, baking powder, and salt. Cut in shortening until 8 pea-size. Stir in buttermilk. Turn mixture out onto a floured surface. Knead gently 10 to 15 strokes until dough comes together. Pat to 3/4-inch thickness. Cut into eight 2 1/2-inch rounds, repatting as necessary. Place on casserole as directed in Step 3. Or bake in 400 degrees F oven for 12 to 15 minutes. Makes 8 biscuits.
Nutrition Facts (Salmon Pot Pie Casserole)
Per serving: 454 kcal cal., 21 g fat (7 g sat. fat, 4 g polyunsaturated fat, 7 g monounsatured fat), 77 mg chol., 644 mg sodium, 47 g carb., 5 g fiber, 6 g sugar, 21 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Friday, September 23 2016

Slab pie is much like regular pie, only bigger and better. Two sheets of frozen meals puff pastry form the perfect crust-to-filling ratio, while sweet cooking apples and tart cranberries fill the pie with a fruity layer of goodness. Finish the fall treat with a drizzle of homemade icing.

Ingredients

2 1/2 - pounds cooking apples, peeled, cored, and thinly sliced (about 7 cups)
2/3 - cup granulated sugar
2/3 - cup dried cranberries
1/4 - cup all-purpose flour
1/2 - teaspoon ground cinnamon
1 - 17.3 ounce package (2 sheets) frozen puff pastry, thawed
Milk
Coarse sugar
1 - cup powdered sugar
1/2 - teaspoon vanilla
Dash salt
4 - teaspoons milk


Directions
Preheat oven to 375 degrees F. Lightly grease a 15x10x1-inch baking pan; set aside. For filling, in a large bowl stir together apples, granulated sugar, dried cranberries, flour, and cinnamon; set aside. On a lightly floured surface, unfold one sheet of pastry. Roll pastry into a 15x10-inch rectangle. Transfer to the prepared baking pan. Spread filling over pastry to within 1 inch of the outside edge.
Unfold the remaining sheet of pastry; roll into a 16x11-inch rectangle. Place pastry on top of filling. Moisten edge of bottom pastry with milk. Fold bottom pastry over top pastry; gently press edges to seal. Using a sharp knife, cut slits in pastry. Brush top lightly with milk and sprinkle with coarse sugar. Bake for 50 to 55 minutes or until filling is bubbly and pastry is puffed and golden. If necessary to prevent overbrowning, cover tart loosely with foil for the last 10 to 15 minutes of baking.
For icing, in a small bowl stir together powdered sugar, vanilla, and salt. Stir in enough of the 4 to 5 teaspoons milk to reach drizzling consistency. Drizzle icing over warm tart. Cool completely on a wire rack. Cut into bars.


Nutrition Facts (Easy Apple-Cranberry Slab Pie)
Per serving: 346 kcal cal., 13 g fat (0 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 0 mg chol., 168 mg sodium, 57 g carb., 3 g fiber, 36 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, September 22 2016

Step up your pot roast meal game. Saucy marinara transforms the American classic into an Italian dinner masterpiece. The best part: It all happens in your slow cooker.

Ingredients

1 - 3 pound boneless beef chuck pot roast
1 - teaspoon garlic salt
1 - teaspoon fennel seed, toasted and crushed
1/2 - teaspoon ground black pepper
2 - medium fennel bulbs, trimmed, cored, and cut into thin wedges
3 - medium carrots, halved lenthwise and bias-sliced in 2-inch lengths (1-1/2 cups)
1 - large onion, cut into thin wedges (1 cup)
1 - 26 ounce jar pasta sauce
2 - cups hot cooked penne pasta
1/4 - cup chopped fresh Italian (flat-leaf) parsley
Grated Parmesan cheese (optional)


Directions
Trim fat from roast. In a small bowl, combine garlic salt, fennel seed, and pepper; rub into roast on all sides. In a 5- or 6-quart slow cooker, combine fennel, carrot, and onion. Place roast on top. Pour pasta sauce over roast in cooker.
Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.
Reserve one-third of the roast and 2 cups of the sauce; store as directed below. Toss pasta with parsley. Serve remaining roast and sauce over hot pasta mixture. If desired, sprinkle with Parmesan cheese. Makes 4 servings and reserves.
From the Test Kitchen
TO STORE RESERVES:

Chop reserved roast (about 2 cups). Place beef and reserved sauce in separate airtight containers. Seal and chill for up to 3 days.

FOR EASY CLEANUP:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts (Italian Pot Roast)
Per serving: 535 kcal cal., 13 g fat (4 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 134 mg chol., 944 mg sodium, 47 g carb., 6 g fiber, 14 g sugar, 55 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, September 21 2016

Ingredients

4 - 8 ounces chicken breasts, boneless and skinless
2 - cups Italian dressing
5 - rosemary sprigs (1 for glaze and 4 for garnish)
juice of 1/2 a lemon
salt and pepper, to taste
1/4 - cup olive oil
4 - teaspoons minced garlic
3 - cups fresh baby spinach
1 - cup tomatoes, diced
1 - pound angel hair pasta
4 - lemon wheels, to garnish


Directions
Place the chicken dinner in a gallon sized ziploc bag. Pour 1 cup dressing in the bag and allow chicken to marinate for at least 3 hours but no longer than 12 hours. Grill chicken over medium-high heat until cooked through.


Place remaining Italian dressing in a large saute pan over medium heat. Add rosemary sprig, lemon juice, and salt and pepper. Move the rosemary sprig around the pan to allow the flavor to mix into the glaze. Place chicken in the pan and spoon glaze over the chicken until there is no glaze in the pan. Set aside.


Cook pasta in a large pot according to package directions. Drain and set aside. In another large saute pan, add olive oil, spinach, and garlic and saute over medium heat until spinach is cooked. Add tomatoes and stir in with the spinach. Then add pasta and toss together with tongs.
To serve, divide desired amount of pasta onto four plates. Add a chicken breast to each plate and garnish with lemon wheel and rosemary sprigs.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, September 20 2016

Brussels sprouts are the not-so-secret ingredient -- and star -- of this show-stealing meal. The best part? It will get the kids to ask for Brussels sprouts! 

Ingredients

1 1/4 - pounds Brussels sprouts, trimmed and coarsely chopped
1 - cup chopped carrots (2 medium)
3 - ounces pancetta or 8 slices bacon, chopped
1/4 - cup finely chopped shallots (2 medium) or 1/2 cup chopped onion (1 medium)
1 - tablespoon butter
3 - cloves garlic, minced
1 - tablespoon all-purpose flour
1 - cup finely shredded Asiago or Parmesan cheese (4 ounces)
1/2 - teaspoon salt
1/2 - teaspoon ground black pepper
1 - cup whipping cream
1 - tablespoon coarse ground mustard
Dash crushed red pepper
1/2 - cup panko (Japanese-style bread crumbs) or other coarse bread crumbs


Directions
Preheat oven to 400 degrees F. Lightly grease a 1 1/2-quart au gratin dish or casserole. In a large saucepan cook Brussels sprouts and carrots in lightly salted boiling water for 5 to 6 minutes or until tender; drain well. Return vegetables to saucepan.
Meanwhile, in a large skillet cook pancetta over medium heat until crisp. Using a slotted spoon, transfer pancetta to paper towels to drain, reserving drippings in skillet. Add shallots, butter, and garlic to drippings in skillet; cook and stir for 30 seconds. Stir in flour. Stir shallot mixture into the vegetables in saucepan. Stir in pancetta, 1/2 cup of the cheese, the salt, and black pepper. Spoon Brussels sprouts mixture into the prepared dish.
In a small bowl stir together cream, mustard, and crushed red pepper. Pour mixture over Brussels sprouts mixture. In another small bowl stir together the remaining 1/2 cup cheese and the panko. Sprinkle over Brussels sprouts mixture.
Bake for 15 to 20 minutes or until mixture is bubbly and topping is golden.
From the Test Kitchen
TO MAKE AHEAD:

Chop the Brussels sprouts and carrots. Place in an airtight container; cover. Chill for up to 24 hours.

Nutrition Facts (Brussels Sprouts Casserole with Pancetta and Asiago Cheese)
Per serving: 274 kcal cal., 21 g fat (12 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 69 mg chol., 603 mg sodium, 13 g carb., 3 g fiber, 3 g sugar, 9 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, September 19 2016

Ingredients

2 - English muffins, split
2 - ounces Gruyere or Swiss cheese, shredded (1/2 cup)
4 - slices thick-cut bacon, crisp-cooked, drained, and cut into 1-inch pieces
4 - hard-cooked eggs, peeled and sliced
1/2 - cup heavy whipping cream
1 - tablespoon Dijon-style mustard
1/2 - teaspoon Cajun seasoning
1 - green onion, bias-sliced
Cajun seasoning


Directions
Preheat broiler. On a baking sheet arrange muffin halves, cut sides up. Top each with cheese, bacon, and eggs. Broil 4 inches from the heat about 2 minutes or until muffins are lightly toasted and cheese melts.
Meanwhile, in a small saucepan whisk together cream, mustard and Cajun seasoning. Bring to a simmer over medium heat; simmer about 3 minutes more or until slightly thickened.
To serve, spoon cream sauce over each toast and sprinkle with green onion. If desired, sprinkle with additional Cajun seasoning.
Nutrition Facts (Bacon Egg and Cheese Toast)
Per serving: 368 kcal cal., 27 g fat (13 g sat. fat, 2 g polyunsaturated fat, 9 g monounsatured fat), 253 mg chol., 591 mg sodium, 15 g carb., 1 g fiber, 2 g sugar, 17 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 09:00 am   |  Permalink   |  0 Comments  |  Email
Sunday, September 18 2016

Doctor's orders: An apple a day is a must. And these amazing meals have the tart-sweet fruit written all over them. Here are ways to stud your favorite savory fall dinners with apples, including fabulous cider-brined pork chops, apple-bacon mac and cheese, and creamy soup.

Ingredients

6 - cups water
1/2 - cup pure maple syrup
6 - tablespoons kosher salt
1/4 - cup packed brown sugar
1/4 - cup whole grain mustard
2 - cups crushed ice
6 - chicken breast halves with bone (8 to 10 ounces each), skinless
2/3 - cup dry white wine
1/4 - cup brandy
1/4 - cup sugar
1 - cinnamon stick
3 - whole cloves
1 - teaspoon vanilla
3/4 - cup dried apricots, snipped
2 - Braeburn apples, cored and sliced
2 - tablespoons chopped fresh parsley (optional)
Salt
Ground black pepper
1/2 - cup chopped walnuts, toasted


Directions
For brine, in a Dutch oven combine 2 cups of the water, the maple syrup, kosher salt, 1/4 cup brown sugar, and mustard. Cook and stir until salt and sugar dissolve. Stir in the remaining 4 cups water and the ice. Place chicken in a very large resealable plastic bag set in a deep bowl. Gradually pour syrup mixture over chicken in bag. Seal bag; turn to coat chicken. Cover and marinate in the refrigerator for 3 to 24 hours, turning bag once or twice.


Drain chicken, discarding brine. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chicken breasts, bone sides up, on grill rack over drip pan. Cover and grill for 45 to 55 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.)
For the compote, in a medium saucepan combine wine, brandy, sugar, cinnamon stick, cloves, vanilla, and apricots. Cook and stir over medium heat just until boiling; reduce heat. Simmer, uncovered, for 10 to 12 minutes or until liquid is slightly syrupy and apricots are softened. Remove from heat; stir in apples and parsley. Season with salt and pepper.


Serve compote warm or at room temperature with chicken. Sprinkle chicken and compote with walnuts.
Nutrition Facts (Maple-Brined Chicken Breasts with Apple Relish)


Per serving: 542 kcal cal., 23 g fat (5 g sat. fat, 8 g polyunsaturated fat, 8 g monounsatured fat), 116 mg chol., 970 mg sodium, 33 g carb., 3 g fiber, 27 g sugar, 40 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Saturday, September 17 2016

Refresh dinner tonight with these delicious Mexican meals. Each recipe takes just about 30 minutes from start to finish, making any one you choose perfect for a easy meal. With easy nachos, pizza, quick fajitas, and sandwiches, we've got Mexican night covered.

Ingredients

12 - ounces uncooked ground chicken
1/3 - cup chopped onion (1 small)
2 - teaspoons ground coriander
2 - teaspoons ground cumin
1/2 - teaspoon salt
1 - 14 1/2 ounce can no-salt-added diced tomatoes, undrained
2/3 - cup finely chopped peeled potato (1 small)
1/4 - cup snipped pitted dried plums (prunes)
1/4 - cup chopped pimiento-stuffed green olives
2 - corn tostada shells
6 - cups shredded lettuce
1/4 - cup shredded reduced-fat Monterey Jack cheese (1 ounce)
Sliced green onion (optional)
Snipped fresh cilantro (optional)


Directions
In a large skillet cook chicken and chopped onion over medium heat until chicken is no longer pink, using a wooden spoon to break up chicken as it cooks. Drain off fat. Add coriander, cumin, and salt to chicken mixture in skillet; cook and stir for 1 to 2 minutes. Add tomatoes, potato, dried plums, and olives. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender. Uncover; cook about 3 minutes more or until most of the liquid has evaporated.
Meanwhile, heat tostada shells according to package directions until crisp. Arrange shredded romaine on a serving platter. Spoon chicken mixture over romaine. Sprinkle cheese over all. Coarsely crush the tostada shells; sprinkle over salad. If desired, garnish with green onion and/or cilantro.


Nutrition Facts (Picadillo-Style Chicken Taco Salad)
Per serving: 272 kcal cal., 12 g fat (4 g sat. fat, 2 g polyunsaturated fat, 5 g monounsatured fat), 78 mg chol., 596 mg sodium, 25 g carb., 5 g fiber, 9 g sugar, 20 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:15 pm   |  Permalink   |  0 Comments  |  Email
Friday, September 16 2016

Ingredients

1/2 - cup finely crushed graham crackers
2 - tablespoons butter, melted
1 - envelope unflavored gelatin
3/4 - cup fat-free milk
2 - 8 ounce packages reduced-fat cream cheese (Neufchatel), softened
1 - 8 ounce package fat-free cream cheese, softened
1 - 8 ounce carton fat-free sour cream
1/3 - cup sugar
2 - teaspoons vanilla
4 - ounces dark chocolate, melted and cooled
Fresh blackberries and/or raspberries (optional)


Directions
For crust, in a medium bowl stir together finely crushed graham crackers and melted butter until crumbs are moistened. Press mixture evenly onto bottom of an 8-inch springform pan (mixture may not completely cover bottom). Cover and chill while preparing filling.
For filling, in a small saucepan sprinkle gelatin over milk; let stand for 5 minutes. Heat and stir over low heat just until gelatin is dissolved. Remove from heat. Cool for 15 minutes.
In a large bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in sour cream, sugar, and vanilla until well mixed; gradually beat in gelatin mixture. Divide mixture in half. Gradually stir melted chocolate into half of the mixture.
Spoon half of the chocolate mixture over chilled crust in pan; spread evenly. Carefully spoon half of the white mixture in small mounds over chocolate mixture. Using a narrow, thin-bladed metal spatula or a table knife, swirl chocolate and white mixtures. Top with the remaining chocolate mixture, spreading evenly; spoon the remaining white mixture in small mounds over chocolate mixture and swirl again. Cover and chill about 6 hours or until set.
To serve, using a small sharp knife, loosen cheesecake from sides of springform pan; remove sides of pan. Cut cheesecake into wedges. If desired, garnish with blackberries and/or raspberries.
From the Test Kitchen
Prepare as directed through Step 4, except cover and chill for up to 24 hours. Serve as directed in Step 5.

To make this recipe gluten-free, use gluten-free graham crackers.

Icon: vegetarian

Nutrition Facts (No-Bake Chocolate-Swirl Cheesecake )
Per serving: 184 kcal cal., 11 g fat (6 g sat. fat, 0 g polyunsaturated fat, 3 g monounsatured fat), 28 mg chol., 259 mg sodium, 15 g carb., 1 g fiber, 10 g sugar, 8 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:17 am   |  Permalink   |  0 Comments  |  Email
Thursday, September 15 2016

Delicious Fall Comfort Food Savor the flavors of fall with these cozy dinner deliveries, warm casseroles, and hearty soups. Featuring in-season ingredients, these tasty and satisfying Thanksgiving meals are perfect for perking up chilly nights.

Ingredients

12 - ounces dried rigatoni
1 1/2 - pounds butternut squash, peeled, seeded and cut into chunks (3 1/2 cups)
2 3/4 - cups milk
1/4 - cup all-purpose flour
8 - ounces smoked Gruyere cheese, shredded (2 cups)
8 - slices bacon
2 - small sweet onions, cut into chunks
3 - ounces sourdough bread
2 - tablespoons butter, melted
fresh flat-leaf Italian parsley


Directions
Preheat the oven to 425 degrees F. Lightly butter a 3-quart au gratin or baking dish; set aside. Cook pasta according to package directions. Drain; transfer to a large bowl.
Meanwhile, in a large saucepan combine the squash and 2 1/2 cups of the milk over medium-high heat. Bring to boiling; reduce heat to medium, and simmer until the squash is tender when pierced with a fork, 18 to 20 minutes. Stir together remaining 1/4 cup milk and flour; stir into squash mixture. Bring to boiling; cook until thickened, 2 to 3 minutes. Stir in 1 1/2 cups of the Gruyere until melted; keep warm.
Meanwhile, in a very large skillet cook bacon until crisp; drain on paper towels. Crumble; set aside. Pour off all but 2 tablespoons bacon drippings. Return skillet to the heat.
Add onions to skillet; cover and cook over low heat 10 minutes, stirring occasionally. Uncover and increase heat to high. Cook 4 to 6 minutes more, stirring, until onions are golden.
Add squash-cheese mixture, onions, and bacon to the bowl with the pasta. Toss well to combine, then transfer to prepared baking dish.
Place bread in a food processor and pulse with two or three on/off turns to form large coarse crumbs (you should have about 2 cups). Transfer to a small bowl; mix with melted butter. Sprinkle remaining Gruyere and the bread crumbs over pasta mixture. over Bake until top is browned, about 14 to 15 minutes. Cool 5 minutes. Sprinkle with parsley. Makes 6 to 8 servings.
Nutrition Facts (Butternut Squash Mac and Cheese)
Per serving: 686 kcal cal., 29 g fat (15 g sat. fat, 2 g polyunsaturated fat, 10 g monounsatured fat), 79 mg chol., 668 mg sodium, 77 g carb., 5 g fiber, 13 g sugar, 30 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, September 14 2016

Ingredients

1 - quart vanilla ice cream
1 - cup half-and-half or whole milk
1 - vanilla bean, halved lengthwise
4 -  purchased meringue cookies (optional)
Directions
In blender combine ice cream and half-and-half. With knife tip, scrape vanilla bean seeds into blender. Blend until smooth. Divide among four glasses; top with meringue cookies, if desired. Makes 4 (1 1/4 cup) servings.
Nutrition Facts (Purist: Vanilla Bean Shake)
Per serving: 409 kcal cal., 23 g fat (14 g sat. fat, 1 g polyunsaturated fat, 6 g monounsatured fat), 86 mg chol., 145 mg sodium, 44 g carb., 2 g fiber, 38 g sugar, 7 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, September 13 2016

Pulling together a delicious, well-rounded meal is a breeze with our best dinners for a one-dish dinner. Each of our one-dish dinners cooks in just one pan, making cleanup a breeze. Including dinner recipes for pork roast, coconut shrimp, and tostadas, our collection of one-dish dinner recipes makes weeknight cooking easier.

Ingredients

1 1/2 - pounds beef chuck roast
4 - cups cubed peeled butternut squash (1 1/2-inch cubes)
2 - 14 1/2 ounce cans fire-roasted diced tomatoes, undrained
1 1/2 - cups no-salt-added beef broth or water
3/4 - cup chopped onion (1 large)
1 - 4 ounce can diced green chiles
1 - tablespoon ground ancho chile powder
2 - teaspoons unsweetened cocoa powder
1 - teaspoon ground cumin
1 - teaspoon dried oregano, crushed
3  - cloves garlic, minced
Snipped fresh cilantro


Hot cooked polenta or hot cooked rice (optional)
Directions
Trim beef roast and cut beef into 2-inch pieces. In a 5- to 6-quart slow cooker stir together beef, squash, tomatoes, beef broth, onion, chiles, chile powder, cocoa powder, cumin, oregano, and garlic.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Sprinkle each serving with cilantro. If desired, serve with polenta or hot cooked rice.
Nutrition Facts (Texas Beef with Butternut Squash)
Per serving: 258 kcal cal., 13 g fat (5 g sat. fat, 1 g polyunsaturated fat, 6 g monounsatured fat), 75 mg chol., 313 mg sodium, 16 g carb., 4 g fiber, 5 g sugar, 19 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, September 12 2016

Ingredients

2 - cups milk
1/4 - cup whipping cream
2 - tablespoons instant coffee crystals
6 - eggs, lightly beaten
2/3 - cup granulated sugar
1/3 - cup packed brown sugar
2 - teaspoons vanilla
8 - cups torn white bread (about 12 slices)
1/2 - cup powdered sugar
1 -recipe Cream Cheese Topper
Chocolate-covered coffee beans, chopped (optional)
Directions
Preheat oven to 375 degrees F. Grease twenty-four 2-1/2-inch muffin cups; set aside. In a large bowl combine milk, cream, and coffee crystals, stirring until coffee is dissolved. Transfer 1 tablespoon of the milk mixture to a small bowl; set aside.
Whisk eggs, granulated sugar, brown sugar, and vanilla into the remaining milk mixture. Stir in torn bread until moistened. Spoon mixture into the prepared cups, filling each about three-fourths full.
Bake about 15 minutes or until puffed and set. Cool in pans on wire racks for 10 minutes (puddings will fall as they cool).
Meanwhile, for icing, whisk powdered sugar into the reserved 1 tablespoon milk mixture. Using two small serving spoons, remove puddings from cups. Drizzle each pudding with about 1/2 teaspoon of the icing. Top each with about 1 tablespoon of the Cream Cheese Topper. If desired, sprinkle with chopped coffee beans.
Cream Cheese Topper
Ingredients
1
ounce cream cheese, softened
1
tablespoon powdered sugar
3/4
cup whipping cream
Directions
 In a medium bowl combine cream cheese and powdered sugar. Beat with an electric mixer on medium speed until smooth. Gradually add whipping cream, beating until combined. Beat on medium speed until soft peaks form (tips curl). Makes about 1-1/3 cups.
Nutrition Facts (Coffee and Cream Bread Puddings)
Per serving: 292 kcal cal., 12 g fat (7 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 139 mg chol., 239 mg sodium, 39 g carb., 2 g fiber, 26 g sugar, 7 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 pm   |  Permalink   |  0 Comments  |  Email
Sunday, September 11 2016

Stir cinnamon-and-nutmeg-infused butternut squash, maple syrup, and lemon juice into cooked quinoa. While this is technically a brunch recipe, we think it's savory and filling enough to pass for lunch or dinner!

Ingredients

1
large butternut squash (2 1/2 to 2 3/4 pounds), peeled, seeded, and cut into 3/4-inch cubes (7 cups)
1/4
cup extra-virgin olive oil or coconut oil
1/2
teaspoon ground cinnamon
1/2
teaspoon freshly grated nutmeg
Sea salt and ground black pepper
1/4
cup chopped fresh parsley
1/4
cup chopped fresh chives
2/3
cup extra-virgin olive oil
2
lemons, zested (4 teaspoons)
4
cloves garlic, minced
1/2
of a yellow onion
, finely chopped (1/2 cup)
4
cups cooked quinoa*
2
tablespoons maple syrup
pinch cayenne pepper
4
cups baby kale
2
tablespoons lemon juice
3
ounces Manchego cheese, shaved
Radish sprouts (optional)
Directions
Preheat oven to 425 degrees F. Spread the squash cubes in a shallow baking pan. Drizzle with 2 tablespoon of the oil and sprinkle with cinnamon, nutmeg, and a few pinches of salt and pepper. Toss to coat and spread in a single layer. Bake about 25 minutes or until tender and the edges of squash are browned, stirring once. Remove to cool slightly.
Meanwhile, in a food processor or blender combine the parsley, chives, 2/3 cup oil, lemon zest, and a few pinches of sea salt. Cover and and process or blend until combined and herbs are finely chopped; set aside.
In a very large skillet heat remaining oil over medium heat. Add garlic, onion, and a pinch of salt. Cook and stir for 1 minute. Stir in quinoa, maple, and cayenne. Cook for 6 to 8 minutes or until the quinoa gets crispy, stirring occasionally. Stir in kale until wilted. Transfer to a large bowl and stir in squash, lemon juice, and 2 tablespoons of the herb oil. Serve at room temperature topped with remaining herb oil and Manchego cheese. Garnish with radish sprouts, if desired.
From the Test Kitchen
ADD AN EGG:

Top each serving with a poached egg. To make eggs ahead poach and then transfer to a baking dish. Cover and chill up to 24 hours. To reheat, place a steamer basket in an extra large skillet. Add water to just below the basket and bring to a gentle boil. Add eggs to basket. Cover and steam for 3 minutes or until heated through.

*

For cooked quinoa, start with 2 cups uncooked quinoa, rinsed and drained. Place in a large saucepan with 4 cups water. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until tender. Drain off any excess liquid. Or, you can purchase cooked quinoa.

Nutrition Facts (Quinoa and Butternut Bowl)
Per serving: 378 kcal cal., 25 g fat (5 g sat. fat, 3 g polyunsaturated fat, 15 g monounsatured fat), 8 mg chol., 327 mg sodium, 34 g carb., 5 g fiber, 6 g sugar, 8 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 12:00 am   |  Permalink   |  0 Comments  |  Email
Saturday, September 10 2016

Chicken meals gets a reboot in this super fresh stir-fry! Crunchy apples and satisfying veggies complement this dish perfectly. While this recipe calls for a wok, you can also use an extra-large skillet.

Ingredients

1/2 - cup reduced-sodium chicken broth
2 - tablespoons cider vinegar
1 - tablespoon packed brown sugar
2 - teaspoons Dijon-style mustard
2 - teaspoons cornstarch
1 - clove garlic, minced
1/2 - teaspoon crushed red pepper
1/2 - teaspoon salt
2 - tablespoons vegetable oil
12 - ounces boneless, skinless chicken thighs, cut into bite-size pieces
2 - cups sliced fresh cremini mushrooms
1/4 - cup sliced shallots
3 - cups coarsley shredded green cabbage
8 - ounces fresh asparagus spears, trimmed and cut into 2-inch pieces
1 - medium tart apple, cored and thinly sliced
Snipped fresh cilantro


Directions
For sauce, in a bowl stir together the first eight ingredients (through salt).
In a wok or very large skillet heat 1 Tbsp. of the oil over medium-high heat. Add chicken; cook and stir 4 to 6 minutes or until chicken is no longer pink. Transfer to a bowl. Heat the remaining 1 Tbsp. oil in skillet. Add mushrooms and shallots; cook and stir 2 to 3 minutes. Add cabbage. asparagus, and apple; cook and stir 3 to 5 minutes more or until vegetables are crisp-tender.
Push vegetables from center of wok. Stir sauce; pour into wok. Cook and stir until thickened and bubbly. Return chicken to wok. Cook and stir 1 minute more. Sprinkle with cilantro.
From the Test Kitchen
TIP

Change things up and serve this stir-fry over nutrient-loaded oven-roasted sweet potato slices instead of plain white rice.

Nutrition Facts (Chicken with Apple-Vegetable Slaw Stir-Fry)
Per serving: 247 kcal cal., 11 g fat (2 g sat. fat, 5 g polyunsaturated fat, 3 g monounsatured fat), 80 mg chol., 514 mg sodium, 19 g carb., 4 g fiber, 12 g sugar, 20 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:18 am   |  Permalink   |  0 Comments  |  Email
Friday, September 09 2016

Cauliflower is making a comeback! No longer is it a bland, boiled side dish. Old-school cauliflower has been reinvented as cauliflower pizza crust, cauliflower steaks, cauliflower couscous, and just darn delicious roasted cauliflower. Seem too good to be true? Try these creative cauliflower soup and see for yourself.

Ingredients

1 - large head cauliflower, cut into florets (10 cups)
1 - onion, sliced
2 - cloves garlic, halved
2 - tablespoons olive oil
2 - 14 1/2 ounce cans chicken broth
1 - cup water
1 - bay leaf
1 - teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
1 - cup half-and-half or light cream
1 - teaspoon salt
1/8 - teaspoon ground black pepper


Directions
Preheat oven to 400 degrees F. In a large roasting pan combine cauliflower, onion, and garlic. Drizzle with oil; toss gently to coat. Spread vegetables in an even layer. Roast, uncovered, for 30 minutes, stirring once.
In a 4-quart Dutch oven combine roasted vegetables, broth, the water, bay leaf, and thyme. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes; cool slightly. Remove and discard bay leaf.
Transfer vegetable mixture in batches to a food processor or blender. Cover and process or blend until smooth. Return pureed mixture to saucepan. Stir in half-and-half, salt, and pepper. Heat through (do not boil).
Nutrition Facts (Roasted Cauliflower Soup)
Per serving: 125 kcal cal., 7 g fat (3 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 12 mg chol., 756 mg sodium, 13 g carb., 3 g fiber, 6 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, September 08 2016

Stir up something new with a hearty and creamy 20-minute pasta dinner. Milk and herbed cream cheese make a quick sauce, and crisp asparagus adds delicious crunch. Perfect for occasions like bereavement meals to be delivered. 

Ingredients

4 - cups dried bow tie or rotini pasta
1 - 10 ounce package frozen cut asparagus or broccoli
8 - ounces cooked ham slices, cut into thin strips
1 - 8 ounce container soft-style cream cheese with chives and onion
1/3 - cup milk
Fresh chives (optional)


Directions
Cook the pasta according to package directions, adding the frozen asparagus the last 5 minutes and the ham the last 1 minute of the cooking time. Drain and return pasta to pan.
Stir together cream cheese and milk; add to the pasta mixture in the pan. Stir gently over medium heat until the mixture is heated through. If desired, garnish with fresh chives. Makes 4 servings.
Nutrition Facts (Ham-and-Asparagus Pasta)
Per serving: 505 kcal cal., 24 g fat (12 g sat. fat, 140 mg chol., 905 mg sodium, 45 g carb., 1 g fiber, 25 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, September 07 2016

Say good-bye to takeout and hello to fast, fresh, never-boring meal ideas -- all ready in 20 minutes or less. With plenty of quick and easy dinners to choose from, including pork chops, pasta meals, and hearty stir-fries, our fast recipes will fit right in to your busy schedule. Try our 20-minute dinner delivery the next time you find yourself in a dinnertime rut.

Ingredients

2 - teaspoons olive oil
1 - 1 1/4 pound pork tenderloin, cut crosswise into 12 medallions
1/4 - teaspoon freshly ground black pepper
4 - cloves garlic, minced
3 - tablespoons lime juice
1 - tablespoon peanut butter or almond butter
1 1/2 - teaspoons honey
1/4 - teaspoon salt
1 - 8 1/2 ounce package cooked farro
8 - ounces packaged prewashed cut kale
2 - tablespoons chopped walnuts, toasted (optional)
Lime wedges (optional)
Directions
Coat a large nonstick skillet with nonstick cooking spray; add 1 teaspoon of the olive oil to the skillet. Heat skillet over medium-high heat.
Place pork in a single layer in the hot skillet. Season with a few grinds of black pepper. Cook in hot oil about 3 minutes or until browned on bottom; turn medallions over. Add the remaining 1 teaspoon oil, the garlic, and a couple more grinds of black pepper. Continue cooking until pork is browned and an instant-read thermometer inserted in the center of each medallion registers 145 degrees F. Remove pork from the skillet; cover to keep warm.
While pork is cooking, whisk together lime juice, peanut butter, honey, and salt. After removing pork from the skillet, reduce heat to medium. Stir lime juice mixture into the hot drippings in skillet. Add farro; when grains are separated, add the kale. Cook and stir until the mixture is heated through and the kale is coated and beginning to soften. If desired, season with additional freshly ground black pepper.
Divide farro mixture among four serving plates. Top with pork medallions. If desired, garnish with chopped walnuts and lime wedges.
Nutrition Facts (Garlic-Lime Pork with Farro and Kale)
Per serving: 333 kcal cal., 10 g fat (6 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 88 mg chol., 282 mg sodium, 27 g carb., 3 g fiber, 4 g sugar, 34 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, September 06 2016

It's so easy to customize this tasty dessert. Whether you like apples, pears, peaches or cherries  – the options are endless! Just grab your favorite fresh or frozen fruit for a quick and juicy no-fuss crisp. Cinnamon and brown sugar add a touch of warm flavor in the crunchy oat topping.

Ingredients

5 - cups sliced peeled cooking apples, pears, peaches, or apricots, or frozen unsweetened peach slices
2 - tablespoons granulated sugar
1/2 - cup regular rolled oats
1/2 - cup packed brown sugar
1/4 - cup all-purpose flour
1/4 - teaspoon ground nutmeg, ginger, or cinnamon
1/4 - cup butter
1/4 - cup chopped nuts
or flaked coconut
Vanilla ice cream (optional)


Directions
Preheat oven to 375 degrees F. If fruit is frozen, thaw but do not drain. Place fruit in a 2-quart square baking dish. Stir in the granulated sugar.
For topping, in a medium bowl stir together oats, brown sugar, flour, and nutmeg. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in the nuts. Sprinkle topping over fruit.
Bake for 30 to 35 minutes (40 minutes for thawed frozen fruit) or until fruit is tender and topping is golden. If desired, serve warm with ice cream.
From the Test Kitchen
BLUEBERRY CRISP:

Prepare as above, except substitute 5 cups fresh or frozen blueberries for the sliced fruit. Use 4 tablespoons granulated sugar and add 3 tablespoons all-purpose flour to the berry mixture.

CHERRY CRISP:

Prepare as above, except substitute 5 cups fresh or frozen unsweetened pitted tart red cherries for the sliced fruit. Increase granulated sugar to 1/2 cup and add 3 tablespoons all-purpose flour to the cherry mixture.

RHUBARB CRISP:

Prepare as above, except substitute 5 cups fresh or frozen unsweetened sliced rhubarb for the fruit. Increase granulated sugar to 3/4 cup and add 3 tablespoons all-purpose flour to the rhubarb mixture.

Nutrition Facts (Fruit Crisp)
Per serving: 319 kcal cal., 13 g fat (6 g sat. fat, 3 g polyunsaturated fat, 3 g monounsatured fat), 22 mg chol., 92 mg sodium, 53 g carb., 5 g fiber, 21 g sugar, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, September 05 2016

You know it's true: any tasty lunch you make for yourself will taste 500% better than some icky salad or sad sandwich you would grab from the office cafeteria. Save money and save yourself by making one of these easy not-your-kid's-lunch-box ideas.

Ingredients

1/2 - cup reduced-sodium chicken broth
1/4 - cup red quinoa
1 1/2 - cups baby kale, baby spinach, and/or mixed baby greens
1 - Granny Smith apple, cored and chopped
1/2 - cup chopped cooked turkey or chicken breast
1 - stalk celery, thinly sliced, or 1/2 cup chopped fennel bulb
1/4 - cup halved and very thinly sliced red onion
1 - ounce Gouda cheese, chopped (1/4 cup)
2 - tablespoons snipped dried apricots and/or cranberries
2 - tablespoons coarsely chopped walnuts, toasted
1/4 - cup bottled fat-free salad dressing


Directions
In a small saucepan combine broth and quinoa. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until quinoa is tender. Remove from heat; let stand for 5 minutes. Drain any excess broth. Transfer quinoa to a large bowl; fluff with a fork.
Add kale, apple, turkey, celery, onion, cheese, apricots, and walnuts; toss to combine. Add dressing; toss to coat. Cover and chill until ready to serve; toss before serving.
From the Test Kitchen
DRESSING CHOICES

Choose your favorite fat-free salad dressing. Delicate quinoa is best with a vinaigrette-style, or clear, dressing. Fat Free Champagne, raspberry, balsamic or Italian-style vinaigrette would all be great with this salad.

SALAD TOTING

Place salad in a bowl with a tight-fitting lid. Always pack your lunch in a cooler or insulated container, if possible. Keep food cold by including freezer packs, a sealed bag with ice, or a frozen beverage. Once you arrive at your destination, store food in a cool place. If possible, keep it in a refrigerator. If there is no refrigerator available, store the lunch out of the sun and away from heat like a heating vent or in a hot car.

Nutrition Facts (Turkey-Quinoa Salad)
Per serving: 364 kcal cal., 12 g fat (3 g sat. fat, 4 g polyunsaturated fat, 2 g monounsatured fat), 52 mg chol., 613 mg sodium, 45 g carb., 8 g fiber, 19 g sugar, 21 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 11:47 am   |  Permalink   |  0 Comments  |  Email
Sunday, September 04 2016

Cook in a skillet or grill this meal delivery -- either way, it’ll come in under 300 calories!

Ingredients

4 - small skinless, boneless chicken breast halves
Salt and pepper
8 - ounces mushrooms, halved
1 - tablespoon olive or cooking oil
1 - lemon
3 - cups fresh broccoli florets
1 - 10 ounce container refrigerated light Alfredo pasta sauce


Directions
Season chicken with salt and pepper. In large skillet brown chicken and mushrooms 4 minutes in hot oil, turning chicken halfway through.
Meanwhile, shred 2 teaspoons lemon peel; set aside. Slice lemon. Add broccoli and lemon slices to skillet. Cover; cook 8 minutes or until chicken is done (170 degrees F on an instant-read thermometer).
Place chicken and vegetables on plates. Add Alfredo sauce to skillet; heat through. Serve with chicken. Add lemon peel and pepper. Makes 4 servings.
Nutrition Facts (Chicken and Lemon-Broccoli Alfredo)
Per serving: 295 kcal cal., 12 g fat (5 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 91 mg chol., 705 mg sodium, 16 g carb., 4 g fiber, 5 g sugar, 35 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 11:43 am   |  Permalink   |  0 Comments  |  Email
Saturday, September 03 2016

Ingredients

2
cups cherry tomatoes
1
tablespoon olive oil
1
sprig fresh oregano
1
clove garlic, sliced
All-purpose flour
1
1 pound ball fresh pizza dough, at room temperature
8
ounces fresh mozzarella cheese, sliced 1/4 inch thick
1
tablespoon olive oil
1/4
teaspoon sea salt
1
cup baby arugula (optional)
2
ounces very thinly sliced prosciutto, cut into strips (optional)
Directions
Place a 15x10x1-inch baking pan on the lowest rack of the oven. Preheat oven to 475 degrees F.
For sauce, in a food processor combine cherry tomatoes, 1 tablespoon olive oil, the oregano, and garlic. Process just until tomatoes are coarsely chopped (do not puree). Set sauce aside.
Lightly sprinkle flour on an 18-inch-long piece of parchment paper. On the paper roll pizza dough into a 14x8-inch rectangle. Spread the sauce over the dough, leaving a 2-inch border around edges.
Carefully remove preheated pan from the oven. Place pizza (still on parchment) into the pan and return to the lowest rack of the oven. Bake for 10 minutes. Top with cheese. Bake about 5 minutes more or until pizza is crisp on the bottom. Sprinkle with sea salt. If desired, top with baby arugula and prosciutto.
Nutrition Facts (Fresh Tomato Pizza with Oregano and Mozzarella)
Per serving: 487 kcal cal., 24 g fat (10 g sat. fat, 1 g polyunsaturated fat, 8 g monounsatured fat), 40 mg chol., 684 mg sodium, 48 g carb., 3 g fiber, 4 g sugar, 17 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 11:39 am   |  Permalink   |  0 Comments  |  Email
Friday, September 02 2016

Juicy grilled chicken meets the sophisticated flavors of dates and tamarind for a company-worthy chicken dinner.

Ingredients

1 - 4 pound chicken, cut into 8 pieces
1 - tablespoon canola oil
2 - teaspoons kosher salt
1 - teaspoon finely crushed black peppercorns
20 - dates (about 4 1/2 ounces), pitted and finely chopped (1 cup)
1/4 - cup natural tamarind concentrate or 2 Tbsp. Worcestershire sauce and 1 Tbsp. brown sugar
2 - teaspoons ground cumin
2- teaspoons ground coriander
1 - teaspoons cayenne
2 - teaspoons kosher salt
Fresh curry leaves (optional)


Directions
Preheat charcoal or gas grill to medium heat. Lightly season chicken with canola oil, 2 tsp. kosher salt, and black pepper. Using a paring knife, make two slits in the meatiest part of each piece, which will help it to better absorb the sauce.
In a 2-qt. saucepan bring 4 cups water to a boil. Add the dates, tamarind concentrate, cumin, coriander, cayenne, and 2 tsp. kosher salt; gently boil over medium heat, stirring frequently with a wooden spoon and mashing dates to create a thick pulpy mixture. Begin checking consistency at 30 minutes. (The finished chutney should look like a loose jam or thick barbecue sauce, and it will cook 30 to 50 minutes total.)
Meanwhile, grill chicken on rack of covered grill over indirect heat 35 to 45 minutes or until 175 degrees F for wings, legs, and thighs, or 50 to 60 minutes or until 170 degrees F for breasts. Brush with chutney; move chicken over direct heat and grill 1 to 2 minutes more or until chicken is lightly charred, turning frequently.
Transfer chicken to a serving platter. Serve topped with fresh curry leaves, if desired. Pass the remaining chutney.
Nutrition Facts (BBQ Chicken with Chaatpati Chutney)
Per serving: 502 kcal cal., 32 g fat (9 g sat. fat, 7 g polyunsaturated fat, 14 g monounsatured fat), 153 mg chol., 730 mg sodium, 13 g carb., 1 g fiber, 10 g sugar, 39 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, September 01 2016

Add a boost of bright sweet-tart flavor to your desserts with fresh, ripe blueberries. There's a blueberry dessert recipe here for everyone, including new twists on cookies, cheesecakes, and cobblers, as well as traditional meal delivery faves such as blueberry pie and blueberry muffins.

Ingredients

1 - recipe Sour Cream Cookie Dough
1 - cup semisweet chocolate pieces
1 - egg
1/2 - cup granulated sugar
3 - tablespoons all-purpose flour
1 - lemon, juiced
6 - cups fresh blueberries


Directions
Preheat oven to 450 degrees F. Prepare Sour Cream Cookie Dough. Roll half of the dough to a 12-inch circle on a well-floured surface. Line a 9-inch pie plate with dough. Trim and flute the edge. Line with a double thickness of foil. Bake for 8 minutes; carefully remove foil. Bake 3 to 4 minutes more or until golden. Remove; sprinkle with chocolate pieces and set aside.
Reduce oven to 375 degrees F. Roll remaining dough to 1/8-inch thickness. Cut into star shapes using assorted-size cutters. In a small bowl whisk together egg and 1 tablespoon water. Arrange cutouts 2 inches apart on parchment paper-lined cookie sheets. Brush cutouts with egg mixture. Bake for 7 to 9 minutes or until edges are lightly browned. Remove and cool on a wire rack.
For filling, in a large saucepan stir together the sugar, flour, and lemon juice. Add 4 cups of the blueberries. Cook and stir over medium heat until just thickened and bubbly. Remove from heat. Stir in remaining berries. Pour into crust.
Bake for 10 minutes just until berries are heated through, covering edge of pie with foil, if necessary to prevent overbrowning. Remove to a wire rack. Top with cookie cut outs. Cool completely.
From the Test Kitchen
SOUR CREAM COOKIE DOUGH:

In a large mixing bowl beat 1/2 cup butter, softened, with a mixer on medium to high for 30 seconds. Add 1/2 cup sugar, 1/2 teaspoon baking powder, 1/8 teaspoon baking soda, and a dash of salt; beat until combined. Add 1 egg yolk, 1/4 cup sour cream, and 1 teaspoon vanilla; beat until combined. Beat in 2 cups all-purpose flour. Divide dough in half; wrap and chill, if necessary, until easy to handle.

Nutrition Facts (Blueberry-Chocolate Pie)
Per serving: 520 kcal cal., 21 g fat (12 g sat. fat, 1 g polyunsaturated fat, 6 g monounsatured fat), 80 mg chol., 182 mg sodium, 82 g carb., 5 g fiber, 48 g sugar, 7 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, August 31 2016

Sweet meets salty in these crave-worthy bites. This easy appetizer trio features juicy watermelon, goat cheese, and prosciutto meal.

Ingredients

8 - cups seedless watermelon chunks (3 pounds)
5 - ounces thinly sliced prosciutto, cut into 1-inch strips
4 - ounces goat cheese (chevre), sliced
2 - tablespoons olive oil
1 - tablespoon lime juice or lemon juice
Freshly ground black pepper (optional)
Lime or lemon wedges (optional)


Directions
Arrange watermelon chunks on a large serving platter. Top with prosciutto and cheese. In a small bowl, combine oil and lime juice; drizzle oil mixture over watermelon, prosciutto, and cheese. If desired, sprinkle with pepper and serve with lime wedges.
Thread each watermelon chunk onto a cocktail pick or toothpick; add a slice of cheese. Fold each prosciutto strip accordian-style; add to pick. Arrange picks on a large serving platter. In a small bowl combine oil and lime juice; drizzle over watermelon, cheese, and prosciutto. If desired, sprinkle with pepper and serve with lime wedges.
From the Test Kitchen
TO MAKE AHEAD:

Assemble as directed, except do not drizzle with oil mixture. Cover and chill for up to 6 hours. Before serving, drizzle with oil mixture and sprinkle with pepper, if desired.

Nutrition Facts (Watermelon-Prosciutto Bites)
Per serving: 176 kcal cal., 11 g fat (3 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 7 mg chol., 377 mg sodium, 13 g carb., 1 g fiber, 11 g sugar, 8 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, August 30 2016

Bold, Asian-inspired ingredients make our favorite chicken stir fry recipes an obvious choice for a quick and easy meal that’s anything but boring.

Ingredients

8 - ounces thin spaghetti
1 - bunch broccolini, cut in 2-inch lengths
1 - medium red sweet pepper, cut in bite-size strips
1 - pound skinless, boneless chicken breast halves
Salt and ground black pepper
1 - tablespoon olive oil
1/2 - cup bottled peanut sauce
Crushed red pepper (optional)


Directions
In Dutch oven cook pasta according to package directions, adding broccolini and sweet pepper during the last 2 minutes of cooking. Drain. Return to Dutch oven and set aside.
Meanwhile, halve chicken breasts horizontally. Sprinkle chicken with salt and pepper. In extra large skillet cook chicken in hot oil over medium-high heat for 2 minutes each side, or until no longer pink (170 degrees F). Transfer to cutting board. Slice chicken; add to pasta and vegetables. Heat through. Add peanut sauce. Pass crushed red pepper. Makes 4 servings.
Nutrition Facts (Chicken and Pasta in Peanut Sauce)
Per serving: 467 kcal cal., 10 g fat (2 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 66 mg chol., 634 mg sodium, 55 g carb., 5 g fiber, 7 g sugar, 37 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, August 29 2016

Jam and jelly are delicious, unexpected options for topping savory grilled meals like lamb or pork. This rich blackberry jam recipe is perfect: not too sweet, and filled with lemony thyme flavor.

Ingredients

3 1/4 - pounds blackberries (9 1/2 to 10 cups)
1 - 1 3/4 ounce package powdered fruit pectin for low-sugar recipes or 3 tablespoons powdered fruit pectin for low- or no-sugar recipes
1/4 - cup sugar
2 - cups honey
2 - tablespoons snipped fresh thyme


Directions
In a 4- to 6-quart heavy pot crush 1 cup of the blackberries with a potato masher. Continue adding berries and crushing until you have 6 cups crushed berries. Stir in pectin and sugar. Bring mixture to a full rolling boil, stirring constantly. Stir in honey. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon. Stir in thyme.
Ladle hot jam into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 8 half-pints.
Nutrition Facts (Honey and Thyme Blackberry Jam)
Per serving: 22 kcal cal., 0 g fat (0 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 0 mg chol., 0 mg sodium, 6 g carb., 1 g fiber, 5 g sugar, 0 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:23 am   |  Permalink   |  0 Comments  |  Email
Sunday, August 28 2016

Ingredients

1 1/4
cups fresh or frozen shelled peas
2
ripe avocados
, halved, pitted, and peeled
1
tablespoons lime juice
1/4
cup finely chopped red onion
1
clove garlic, minced
2
tablespoons chopped cilantro
1
small jalapeno pepper, seeded and thinly sliced
Tortilla chips
Directions
Bring a medium saucepan of salted water to boiling. Add peas; simmer frozen peas 1 minute, or simmer fresh peas 5 minutes. Drain; rinse with cold water. Drain again and cool.
Place avocados and lime juice in medium bowl. With a fork, mash avocados. Add peas, onion, garlic, cilantro, and jalapeno. Season to taste with salt. Place guacamole in a serving bowl. Serve immediately or cover surface with plastic wrap and chill up to 2 hours. Drizzle with olive oil if desired; serve with tortilla chips. Makes 9 servings.
From the Test Kitchen
*HANDLING HOT PEPPERS:

Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Nutrition Facts (Hot and Chunky Guacamole)
Per serving: 69 kcal cal., 5 g fat (1 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 0 mg chol., 69 mg sodium, 6 g carb., 3 g fiber, 1 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:21 am   |  Permalink   |  0 Comments  |  Email
Saturday, August 27 2016

Seeking a healthy doughnut recipe? Each of these baked doughnuts eliminates the excessive oils of traditional meals of doughnuts so you can enjoy a sweet indulgence that fits your healthy meal plan. You can feel extra proud of your dessert recipe choice because many of the doughnut recipes include nutrient-rich ingredients such as flaxseed, oats, and whole wheat flour.

Ingredients

Nonstick cooking spray
1 - cup white whole wheat flour
1/4 - cup yellow cornmeal
1 - teaspoons finely chopped fresh rosemary
2 - teaspoons lemon zest
1/2 - teaspoon baking soda
1/4 - teaspoon salt
1/2 - cup plain low-fat yogurt
1/4 - cup packed brown sugar
1/4 - cup refrigerated or frozen egg product, thawed
3 - tablespoons olive oil
1/2 - cup powdered sugar
1 - tablespoon lemon juice


Directions
Preheat oven to 325 degrees F. Coat a mini (2-inch) doughnut pan with cooking spray. In a bowl combine the next six ingredients (through salt). In another bowl combine the next four ingredients (through oil); whisk until smooth. Add yogurt mixture to flour mixture; stir until well mixed and smooth.
Spoon batter into a large resealable plastic bag. Using scissors, cut off a small corner; squeeze batter into prepared pan, filling each cup about two-thirds full. Smooth tops.
Bake about 8 minutes or until doughnuts are nearly firm when lightly pressed. Cool in pan on a wire rack 3 minutes. Turn doughnuts out of pan onto wire rack; cool completely.
For icing, in a bowl stir together powdered sugar and lemon juice until smooth. Dip cooled doughnuts into icing, allowing excess icing to drip back into bowl. Transfer to a wire rack. Let stand until icing is set.
Nutrition Facts (Rosemary and Lemon Cornmeal Doughnuts)
Per serving: 181 kcal cal., 5 g fat (1 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 1 mg chol., 179 mg sodium, 30 g carb., 1 g fiber, 16 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:06 am   |  Permalink   |  0 Comments  |  Email
Friday, August 26 2016

With just three ingredients and a maraschino cherry, Manhattans are as easy to make as they are timeless. Full-bodied bourbon, vermouth, and a dash of bitters are shaken and strained into a chilled glass for one seriously sophisticated classic cocktail.

Ingredients

2
ounces bourbon
1/2
ounce sweet vermouth
Dash bitters
Maraschino cherry
Directions
In a cocktail shaker combine bourbon, vermouth, and bitters. Add ice cubes; cover and shake until very cold. Strain liquid into a chilled glass or a glass filled with additional ice cubes. Garnish with a cherry. Makes 1 serving.
Nutrition Facts (Manhattan)
Per serving: 171 kcal cal., 4 g carb. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:18 am   |  Permalink   |  0 Comments  |  Email
Thursday, August 25 2016

For a simple sunday supper, whip up one of these easy skillet dinners. One-dish meals, like these stir-fries, frittatas, and seared meats, make cleanup a breeze and get dinner on the table fast. Whether your family prefers chicken dinners, pork chops, fish, beef, or veggies, all can be made in a skillet.

Ingredients

4
skinless, boneless chicken breast halves (about 1-1/4 to 1-1/2 pounds total)
1/4
cup all-purpose flour
1/4
teaspoon ground black pepper
2
tablespoons butter
2
tablespoons chopped green onion (1)
1/3
cup whipping cream
3
tablespoons dry white wine or chicken broth
3
tablespoons Dijon-style mustard
Fresh thyme (optional)
Directions
Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound chicken to 1/4- to 1/8-inch thickness. Discard plastic wrap. In a shallow dish combine flour and pepper. Coat chicken pieces with flour mixture.
In a 12-inch skillet melt butter over medium heat. Add chicken to skillet. Cook about 6 minutes or until no pink remains in the chicken, turning once. Transfer chicken to a platter, reserving drippings in skillet. Cover to keep warm.
For sauce, add green onion to the drippings in the skillet. Cook and stir over medium heat for 1 to 2 minutes or until tender. Stir in whipping cream, white wine, and mustard. Cook and stir for 1 to 2 minutes or until smooth and slightly thickened. Spoon sauce over chicken. If desired, snip fresh thyme to sprinkle over chicken and garnish with thyme sprigs.
Nutrition Facts (Chicken Dijonnaise)
Per serving: 298 kcal cal., 16 g fat 110 mg chol., 208 mg sodium, 8 g carb., 1 g fiber, 28 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 pm   |  Permalink   |  0 Comments  |  Email
Wednesday, August 24 2016

For party food that's guaranteed to please, cheese appetizers are a must. Savory, melty, and versatile, cheese makes the dish in each of these appetizer recipes. Choose a few and watch the cheesiest appetizers disappear first.

Ingredients

24 - large fresh cremini mushrooms, about 1-1/2 inches in diameter
2 - tablespoons olive oil
3/4 - teaspoon salt
1 - tablespoon butter
1 - tablespoon finely chopped shallot
3 -cloves garlic, minced
1- teaspoon snipped fresh thyme
1/4 - cup dry sherry
3/4 - cup panko (Japanese-style bread crumbs)
2 - tablespoons snipped fresh chives
2 - teaspoons finely shredded lemon peel
1 - cup crumbled goat cheese (chevre) (4 ounces)
1/4 - cup pine nuts, toasted
*
Directions
Preheat oven to 400 degrees F. Line a 15x10x1-inch baking pan with parchment paper; set aside. Clean mushrooms. Remove stems from mushrooms and chop; set aside. In a small bowl combine 1 tablespoon of the oil and 1/4 teaspoon of the salt; brush mixture onto mushroom caps. Arrange caps, stemmed sides up, in the prepared baking pan.
For filling, in a large skillet heat the remaining 1 tablespoon oil and the butter over medium-high heat. Add mushroom stems, shallot, garlic, thyme, and the remaining 1/2 teaspoon salt. Cook and stir for 8 to 10 minutes or until stems are tender and liquid is evaporated. Remove from heat; carefully add sherry. Return to heat; cook until sherry is evaporated, stirring to scrape up any crusty brown bits. Cool for 10 minutes. Stir in panko, chives, and lemon peel. Stir in cheese and pine nuts.
Generously fill mushrooms caps with filling. Bake about 15 minutes or until mushrooms are tender and filling is bubbly around edges. Sprinkle with additional chives if desired and serve warm.
From the Test Kitchen
TO MAKE AHEAD

Prepare as directed through Step 2. Cover and chill mushroom caps and filling separately for up to 24 hours. Fill and bake as directed.

*

To toast whole or coarsely chopped nuts, spread them in a single layer in a shallow pan. Bake the nuts in a 350 degrees F oven for 5 to 10 minutes, shaking the pan once or twice.

Nutrition Facts (Herb- and Goat Cheese-Stuffed Mushrooms)
Per serving: 56 kcal cal., 4 g fat (2 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 5 mg chol., 108 mg sodium, 3 g carb., 0 g fiber, 1 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 08:15 am   |  Permalink   |  0 Comments  |  Email
Tuesday, August 23 2016

These juicy salmon burgers are perfect for your backyard get-togethers and are packed with flavor, fresh summery ingredients, and topped with Greek yogurt. The best part? They're healthy meals!

Ingredients

1 - cedar grilling plank
1 - lemon
1 1/4 - pounds skinless salmon fillet, cut into 1-inch cubes
1 - egg
2 - green onions, trimmed and cut up
2 - tablespoons fresh oregano leaves
1/2 - slice white sandwich bread
1/2 - teaspoon kosher salt
1/4 - teaspoon cracked black pepper
1/2 - cup plain Greek yogurt
1/2 - cup peeled and finely chopped seedless cucumber
4 - ciabatta buns, split and toasted
4 - Boston lettuce leaves
Fresh oregano leaves and cracked black pepper (optional)


Directions
Soak plank in enough water to cover for at least 1 hour before grilling; drain.
Finely shred peel from lemon and set aside. Juice lemon to get 1 teaspoon; set aside.
In a food processor combine salmon, egg, green onions, 1 tablespoon oregano, half of the lemon peel, bread slice, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper. Cover and pulse 5 times or until ingredients are combined and mixture holds together, scraping sides as needed. Shape mixture into 4 patties, each about 3/4-inch thick. Place on plate; cover and chill for 30 minutes.
In a small bowl stir together the yogurt, cucumber, remaining lemon peel, lemon juice, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Cover and chill until serving time.
For charcoal grill, arrange medium-hot coals around edge of grill. Place the plank on the grill rack directly over the coals for 5 minutes or until plank smokes and crackles. Arrange salmon patties on plank. Place plank in center of grill rack. Cover and grill for 18 to 20 minutes or until an instant-read thermometer inserted in patties registers 160 degrees F. (For gas grill, preheat grill. Reduce heat to medium. Adjust heat for indirect cooking. Place plank on grill rack over heat for 5 minutes or until smoking and crackling. Arrange patties on plank. Place plank over unlit side of grill and grill as above.)
Serve salmon on toasted buns with lettuce leaves and yogurt mixture. Top with additional oregano leaves and additional pepper, if desired.
Nutrition Facts (Greek Salmon Burgers)
Per serving: 370 kcal cal., 13 g fat (3 g sat. fat, 4 g polyunsaturated fat, 3 g monounsatured fat), 128 mg chol., 719 mg sodium, 27 g carb., 5 g fiber, 4 g sugar, 35 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:17 am   |  Permalink   |  0 Comments  |  Email
Monday, August 22 2016

Our melty Dijon and cheddar grilled cheese offers delectable variations. For a vegetarian grilled cheese, load it with cucumber, tomato, and onion, or adapt the sandwich recipe to include salami, pepperoni, and roast beef.

Ingredients

8
slices white or whole wheat bread
2
tablespoons butter, softened
2
tablespoons Dijon-style mustard
4
ounces slices American or cheddar cheese and/or mozzarella or provolone cheese
Directions
Lightly spread one side of bread slices with butter. Spread other side of bread slices with mustard. Top the mustard sides of four of the bread slices with cheese. Top with the remaining four bread slices, mustard sides down.
Preheat a large skillet over medium heat. Place the sandwiches in the skillet. If using a covered grill, close lid. Grill sandwiches until bread is golden and cheese is melted, turning once halfway through cooking.
From the Test Kitchen
GRILLED VEGGIE-CHEESE SANDWICHES:

Prepare as directed, except, if desired, substitute bottled ranch salad dressing for the mustard. Layer 1/2 cup sliced cucumber, 1/2 cup sliced roma tomato, and 1/4 cup sliced red onion on the cheese before topping with the remaining bread slices. Per sandwich: 331 cal., 11 g pro., 28 g carb., 20 g total fat (10 g sat. fat), 44 mg chol., 2 g fiber, 867 mg sodium

MEATY GRILLED CHEESE SANDWICHES:

Prepare as directed, except place a thin layer thinly sliced cooked ham, roast beef, pepperoni, salami, or shredded cooked chicken or turkey on the cheese before topping with the remaining bread slices. Per sandwich: 357 cal., 14 g pro., 28 g carb., 22 g total fat (11 g sat. fat), 54 mg chol., 2 g fiber, 867 mg sodium

Nutrition Facts (Grilled Cheese Sandwiches)
Per serving: 298 kcal cal., 16 g fat (10 g sat. fat, 42 mg chol., 984 mg sodium, 27 g carb., 1 g fiber, 12 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:37 am   |  Permalink   |  0 Comments  |  Email
Sunday, August 21 2016

Mediterranean-style meals focus on vegetables with the main dish in a secondary role. The key is simple prep that makes the most high quality, fresh ingredients.

Ingredients

2
15 ounce cans cannellini beans (white kidney beans), rinsed and drained
1/4
cup snipped fresh basil
1/4
cup white balsamic vinegar
2
teaspoons Dijon-style mustard
2
cloves garlic, minced
1
teaspoon finely shredded orange peel
1/4
teaspoon anise seeds, crushed
2
6 ounces fresh or frozen yellowfin tuna steaks, 1-inch thick
2
tablespoons snipped fresh rosemary
2
tablespoons orange juice
1
tablespoon finely shredded lemon peel
2
teaspoons olive oil
3
cloves garlic, minced
3
large heirloom tomatoes, cut into wedges
Flaked sea salt and freshly ground black pepper
Fresh basil sprigs (optional)
Directions
In a large bowl combine cannellini beans, snipped basil, balsamic vinegar, mustard, the 2 cloves garlic, the orange peel, and anise seeds. Cover and chill for up to 4 hours.
Thaw fish, if frozen; pat dry with paper towels. In a small bowl combine rosemary, orange juice, lemon peel, and the 3 cloves garlic. Brush tuna with olive oil. Spread rosemary mixture over both sides of tuna, pressing to adhere.
For a charcoal grill, grill fish on the greased rack of an uncovered grill directly over medium coals for 6 to 8 minutes or just until fish flakes easily when tested with a fork, gently turning fish halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack over heat. Cover and grill as above.) Thinly slice tuna steaks.
To serve, divide tomatoes and bean mixture among serving plates. Place tuna slices on top of beans. Sprinkle with salt and pepper. If desired, garnish with fresh basil sprigs. Serve immediately.
Nutrition Facts (Heirloom Tomato Salad with Grilled Tuna and Cannellini)
Per serving: 351 kcal cal., 4 g fat (1 g sat. fat, 0 g polyunsaturated fat, 2 g monounsatured fat), 33 mg chol., 651 mg sodium, 42 g carb., 11 g fiber, 9 g sugar, 34 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 11:51 pm   |  Permalink   |  0 Comments  |  Email
Saturday, August 20 2016

Don't let the name fool you -- this soup is a little spicy. Cool things off with a sprinkle of crumbly queso fresco.

Ingredients

8
ears fresh sweet corn
2
tablespoons olive oil
1/4
cup chopped shallots (2 medium)
1
fresh poblano pepper, roasted* and chopped
2
cloves garlic, minced
3 1/2
cups reduced-sodium chicken broth
2
tablespoons snipped fresh cilantro
1
teaspoon finely shredded lime peel
2
tablespoons lime juice
1/2
teaspoon coarse salt
1/4
teaspoon coarsely ground black pepper
1
large avocado, halved, seeded, peeled, and coarsely chopped
1/2
cup crumbled queso fresco cheese
Directions
Using a sharp knife, cut the corn kernels off the cobs (should have about 4 cups). Set aside 3/4 cup of the corn for the guacamole. Set aside three of the corn cobs; discard remaining cobs.
In a large skillet heat 1 tablespoon of the olive oil over medium heat. Add 2 tablespoons of the shallots, half of the poblano pepper, and half of the garlic. Cook and stir for 4 to 5 minutes or until shallots are tender. Remove from skillet and set aside.
Add 1 1/2 cups of the chicken broth and reserved corn cobs to the skillet. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Using tongs, remove corn cobs and discard; reserve broth in skillet.
Add the 3 1/4 cups corn kernels to the broth in the skillet. Bring to boiling; reduce heat. Cover and simmer for 4 to 5 minutes or until corn is tender. Cool slightly. In a blender or food processor combine cooked corn and shallot mixture. Cover and blend or process until almost smooth. Return pureed mixture to the skillet. Slowly whisk in enough remaining broth to reach desired consistency; heat through. Keep soup warm while preparing guacamole.
For guacamole, in a large skillet heat the remaining 1 tablespoon oil over medium-high heat. Add the 3/4 cup reserved corn kernels. Cook for 8 to 10 minutes or until kernels are tender and lightly browned, stirring occasionally. Remove from heat and cool slightly.
In a medium bowl combine toasted corn, the remaining garlic, the remaining shallot, the remaining poblano pepper, the cilantro, lime peel, lime juice, salt, and black pepper. Add the avocado. Lightly toss to combine.
Ladle soup into bowls. Top with guacamole and sprinkle with crumbled queso fresco cheese.
From the Test Kitchen
*TIP:

To roast the poblano pepper, preheat oven to 425 degrees F. Cut the pepper in half lengthwise. Wearing plastic or rubber gloves, remove stem, seeds, and membranes. Place pepper halves, cut sides down, on a foil-lined baking sheet. Roast about 20 minutes or until skins are charred. Bring foil up around pepper and fold edges to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, loosen edges of skin; gently pull off skin in strips and discard.

Nutrition Facts (Sweet Corn Soup with Toasted Corn Guacamole)
Per serving: 372 kcal cal., 19 g fat (4 g sat. fat, 3 g polyunsaturated fat, 11 g monounsatured fat), 10 mg chol., 806 mg sodium, 45 g carb., 7 g fiber, 13 g sugar, 14 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:18 am   |  Permalink   |  0 Comments  |  Email
Friday, August 19 2016

A light orange glaze is the icing on the cake....literally. Flaky homemade pastry surrounds a layer of thinly sliced pears. Bold five-spice powder gives the filling just enough punch. You won't be able to resist these bars after a chef prepared meal.

Ingredients

3 - cups all-purpose flour
2 - tablespoons sugar
1/2 - teaspoon salt
1/2 - cup shortening
1/2 - cup cold butter
Water
2 - egg yolks, beaten
1/3 - cup milk
6 - cups peeled, cored, and thinly sliced ripe pears (about 2 1/4 pounds)
1 - cup sugar
1 - cup crushed cornflakes
1 - teaspoon five-spice powder
1 - egg white, beaten
1 - 
recipe Orange Icing
Directions
For pastry, in a large bowl combine flour, the 2 tablespoons sugar, and the salt. Using a pastry blender, cut in shortening and butter until pieces are pea size.
In a small bowl whisk together egg yolks and milk. Gradually stir egg yolk mixture into flour mixture, tossing with a fork to moisten. Sprinkle 1 to 2 tablespoons water over the mixture, gently tossing until all of the mixture is moistened. Gather mixture into a ball, kneading gently until it holds together. Divide pastry into two portions, making one portion slightly larger than the other. Wrap and chill until needed.
For filling, in an extra-large bowl combine pears, the 1 cup sugar, the cornflakes, and the 1 teaspoon five-spice powder. Set aside.
Preheat oven to 350 degrees F. On a lightly floured surface, use your hands to pat the larger portion of pastry into the bottom of a 15x10x1-inch baking pan. Spoon filling evenly into pastry-lined pan.
Roll the remaining pastry portion between two sheets of parchment or waxed paper to a 15x10-inch rectangle. Carefully peel off top sheet of paper. Invert rectangle, pastry side down, over the filling. Carefully peel off remaining paper. Using damp fingers, press edges of the two rectangles together. Cut a few slits in the top pastry; brush lightly with egg white.
Bake in the preheated oven for 45 to 50 minutes or until pastry is golden, fruit is tender, and filling is bubbly. Cool completely in pan on a wire rack.
Drizzle with Orange Icing. Let stand until icing is set. Cut into bars.
Orange Icing
Ingredients
1 1/2
cups powdered sugar
1 1/2
teaspoons finely shredded orange peel
2
tablespoons orange juice
Directions
 In a medium bowl combine powdered sugar, orange peel, and enough orange juice to make icing a drizzling consistency.
Nutrition Facts (Five-Spice Pear Pie Bars)
Per serving: 179 kcal cal., 6 g fat (3 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 21 mg chol., 81 mg sodium, 29 g carb., 1 g fiber, 16 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, August 18 2016

Farmer's market finds: yellow or red sweet peppers, sweet corn, green onions, romaine lettuce, cherry tomatoes, shallots, cilantro

It's hard to beat candy-sweet cobs of fresh-from-the-farmer's-stand sweet corn. But pair the fresh kernels with juicy, ripe tomatoes, sweet peppers, and strips of thinly sliced steak dinner, and you just might pull it off.

Ingredients

1 - recipe Cilantro Dressing
8 - ounces beef flank steak
2 - small yellow and/or red sweet peppers, halved
1 - ear fresh sweet corn
2 - green onions, trimmed
Nonstick cooking spray
2 - cups torn romaine lettuce
4 - cherry tomatoes, halved
1/4 - of a small avocado, peeled and thinly sliced (optional)


Directions
Prepare Cilantro Dressing and divide it into two portions.
Trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag set in a shallow dish. Pour one portion of the Cilantro Dressing over steak; set remaining dressing aside. Seal bag; turn to coat steak. Marinate in the refrigerator for 30 minutes.
Coat sweet peppers, corn, and green onions with cooking spray.
For a charcoal grill, place steak and corn on the grill rack directly over medium coals. Grill, uncovered, until steak is desired doneness and corn is tender, turning steak once halfway through grilling and turning corn occasionally. For steak, allow 17 to 21 minutes for medium rare (145 degrees F) to medium (160 degrees F). For corn, allow 15 to 20 minutes. Add sweet pepper halves to the grill for the last 8 minutes of grilling and green onions to the grill for the last 4 minutes of grilling, turning frequently. (For a gas grill, preheat grill. Reduce heat to medium. Place meat and then vegetables on grill rack over heat. Cover and grill as above.)
Thinly slice steak against the grain. Coarsely chop sweet peppers and green onions; cut corn from cob, leaving kernels in "sheets." To serve, divide romaine lettuce between two bowls. Place steak, grilled vegetables, tomatoes, and, if desired, avocado slices on lettuce. Drizzle salads with the reserved portion of Cilantro Dressing.


Cilantro Dressing
Ingredients
3 - tablespoons lime juice
2 - tablespoons chopped shallot
2 - tablespoons snipped fresh cilantro
1 - tablespoon olive oil
1 - tablespoon water
2 - teaspoons honey
1 - large clove garlic, peeled and quartered
1/2 - teaspoon chili powder
1/4 - teaspoon salt
1/4 - teaspoon ground cumin

Directions
 In a blender or small food processor combine lime juice, shallot, cilantro, olive oil, water, honey, garlic, chili powder, salt, and cumin. Cover and blend or process until combined.
Nutrition Facts (Grilled Flank Steak Salad)
Per serving: 337 kcal cal., 12 g fat (3 g sat. fat, 1 g polyunsaturated fat, 6 g monounsatured fat), 47 mg chol., 375 mg sodium, 31 g carb., 5 g fiber, 13 g sugar, 29 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, August 17 2016

Four pantry spices and a handful of orange slices are all you need for delicious salmon with delicate flavor. A warm bowl of whole grains, toasted walnuts, and sweet potatoes round out the nutritious dinner.

Ingredients

1 - 1 1/4 pound fresh or frozen skinless salmon fillet, about 1-inch thick
1/2 - cup chopped onion (1 medium)
1/2 - cup thinly sliced celery (1 stalk)
2 - teaspoons walnut oil or olive oil
2 3/4 - cups reduced-sodium chicken broth
1/2 - cup dry kamut or farro
1/3 - cup dry wild rice, rinsed
1 - small sweet potato, peeled and cut into 1/2-inch pieces (about 1 1/4 cups)
1/2 - cup toasted, chopped walnuts
2 - teaspoons finely shredded orange peel
1/2 - teaspoon salt
1/2 - teaspoon ground cumin
1/4 - teaspoon ground black pepper
1/8 - teaspoon crushed red pepper
1 - medium orange, peeled and cut crosswise into thin slices
Orange wedges (optional)
Toasted, chopped walnuts (optional)


Directions
Thaw salmon, if frozen. Rinse fish; pat dry with paper towels. Set aside. Preheat oven to 400 degrees F.
In a large saucepan cook onion and celery in hot oil over medium heat for 4 to 6 minutes or until vegetables start to brown, stirring occasionally.
Carefully add broth, kamut, and rice. Bring to boiling; reduce heat. Cover and simmer for 35 minutes. Stir in sweet potato. Cook, covered, about 5 minutes more or until kamut, rice, and potato are tender. Remove from the heat and let stand, covered, for 5 minutes. Stir in walnuts and orange peel.
Meanwhile, place salmon on a parchment paper-lined baking sheet. In a small bowl combine salt, cumin, black pepper, and crushed red pepper. Sprinkle evenly over salmon. Lay orange slices on salmon.
Cover salmon with foil and bake for 10 minutes. Uncover and bake for 10 to 15 minutes more or until salmon flakes easily when tested with a fork.
Remove orange slices from salmon. Cut salmon crosswise into six equal pieces. To serve, divide kamut salad among six serving plates. Top with salmon pieces. If desired, garnish with orange wedges and walnuts.
Nutrition Facts (Warm Sweet Potato and Kamut Salad with Salmon and Walnuts)
Per serving: 345 kcal cal., 14 g fat (2 g sat. fat, 8 g polyunsaturated fat, 3 g monounsatured fat), 52 mg chol., 513 mg sodium, 29 g carb., 4 g fiber, 6 g sugar, 26 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:18 am   |  Permalink   |  0 Comments  |  Email
Tuesday, August 16 2016

Water chestnuts and sugar snap pea pods give this gluten-free meal noodle bowl its signature crunch while the serrano chile pepper makes it hotter than sriracha.

Ingredients

1 - pound boneless beef chuck roast
2 - 14 1/2 ounce cans reduced-sodium gluten-free beef broth
1 - cup sliced onion
1/2 - cup water
2 - tablespoons gluten-free tamari or liquid aminos
1 - tablespoon fish sauce (optional)
1 - small fresh serrano chile
pepper, seeded and finely chopped*
4 - cloves garlic, minced
1 - star anise
3 - ounces dried rice noodles, broken
2 - cups fresh shiitake mushrooms, stemmed and sliced, or cremini or button mushrooms, sliced
2 - cups shredded napa cabbage
1 - cup sugar snap pea pods, halved diagonally
1 - 8 ounce can water chestnuts, drained and chopped
1 - tablespoon gluten-free cornstarch
1 - tablespoon cold water


Directions
Trim fat from meat. Cut meat into 1-inch pieces. In a 4- to 5-quart Dutch oven combine meat, broth, onion, the 1/2 cup water, the tamari, fish sauce (if desired), serrano pepper, garlic, and star anise. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes.
Meanwhile, prepare noodles according to package directions; drain.
Remove and discard star anise from broth mixture. Stir in mushrooms, cabbage, snap peas, and water chestnuts. Return just to boiling; reduce heat. Simmer about 5 minutes or until snap peas are crisp-tender. In a small bowl stir together cornstarch and the 1 tablespoon cold water; stir into broth mixture. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more.
To serve, divide noodles among bowls and ladle soup over.
From the Test Kitchen
*TIP:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts (Gluten Free Asian Beef and Noodle Bowl)
Per serving: 207 kcal cal., 5 g fat (2 g sat. fat, 0 g polyunsaturated fat, 3 g monounsatured fat), 52 mg chol., 654 mg sodium, 21 g carb., 2 g fiber, 4 g sugar, 20 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:02 am   |  Permalink   |  0 Comments  |  Email
Monday, August 15 2016

Sure, ketchup and mustard are great go-to toppers, but perfectly charred dogs taste even better when piled high with the bold flavor of tangy pickled onions. Toss them in red pepper flakes to turn up the heat.

Ingredients

1
small white or sweet yellow onion
1
small red onion
1/2
cup cider vinegar
1/2
cup distilled white vinegar
1/2
cup granulated sugar
2
teaspoons celery seed
1
teaspoon crushed red pepper flakes
8
1/4 pounds all-beef hot dogs, grilled, (directions below)
8
hot dog buns
Directions
Cut onions into thin slices and place in a non-reactive shallow dish. In bowl whisk together vinegars, sugar, 1 tablespoon kosher salt, celery seed, and red pepper flakes until sugar and salt are dissolved. Pour vinegar mixture over onions; stir to evenly coat. Cover and set aside at room temperature for 2 to 3 hours, stirring occasionally.
Top grilled hot dogs with mustard, ketchup, and drained, pickled onions. Makes 8 hot dogs.
From the Test Kitchen
BASIC HOT DOG GRILLING:

With a sharp knife, make a few shallow slashes in each hot dog. On gas or charcoal grill, grill hot dogs directly over medium heat with lid closed, until lightly marked on outside and heated through-5 to 7 minutes-turning occasionally. During last minute of grilling, toast buns.

Nutrition Facts (Tube Steaks with Pickled Onion Topper)
Per serving: 525 kcal cal., 36 g fat (14 g sat. fat, 2 g polyunsaturated fat, 17 g monounsatured fat), 60 mg chol., 1794 mg sodium, 33 g carb., 1 g fiber, 12 g sugar, 17 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 08:39 am   |  Permalink   |  Email
Saturday, August 13 2016

When you put fresh fruit in the starring role of your dessert delivery, there's little need for much added sugar. We sprinkle this pie with just a dusting of turbinado sugar for sparkly presentation and let the naturally sweet peaches shine.

Ingredients

1/2 - 14.1 ounce package rolled refrigerated unbaked piecrust (1 crust)
2 - tablespoons all-purpose flour
1/3 - cup granulated sugar
1 - teaspoon finely shredded orange peel
3 - peaches, halved, pitted and sliced
2 - tablespoons orange juice
1/4 - cup fresh blueberries
1 - egg
1 1/2 - teaspoons turbinado sugar
Vanilla ice cream (optional)


Directions
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside. Let piecrust stand at room temperature according to package directions. Meanwhile, in a large bowl combine the flour, granulated sugar, and orange peel. Add peaches and orange juice; gently toss to coat; set aside.
Unroll piecrust on a lightly floured surface. Gently roll piecrust to a 12x10-inch rectangle, trimming as necessary. Transfer rectangle to prepared baking sheet. To make the scalloped edge, use a 2-inch round cutter to gently press circles around the edge of the dough, making sure not to cut all the way through the dough. Use a paring knife to cut around the outside circle edges to remove the scraps. Arrange peach slices in rows down the center of the crust, leaving about a 2-inch border. Spoon any remaining mixture from the bowl over the peaches. Sprinkle peaches with blueberries. Using the parchment paper to lift, fold up edges of pastry over peaches, pleating as necessary. In a small bowl combine egg and 1 tablespoon water; brush over pastry and sprinkle pastry with turbinado sugar.
Bake for 25 minutes or until pastry is golden and filling is bubbly (tart may leak a little as it bakes). Cool slightly and serve with ice cream, if desired.
Nutrition Facts (Peach and Blueberry Slab Pie)
Per serving: 252 kcal cal., 10 g fat (3 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 31 mg chol., 148 mg sodium, 40 g carb., 2 g fiber, 20 g sugar, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:24 am   |  Permalink   |  0 Comments  |  Email
Friday, August 12 2016

Impress your guests with these simple-to-make and utterly indulgent miniature flourless cakes. They've got it all -- minimal prep time, souffle-like texture, and three kinds of chocolate. These single-serve cakes are the perfect finish to any special meal.

Ingredients

Cocoa powder
5 - eggs
1 - cup sugar
1 - cup unsalted butter, softened
and cut up (no substitutes)
1/3 - cup Kahlua® or coffee liqueur
6 - ounces good-quality bittersweet chocolate, melted
1 - teaspoon vanilla
1/3 - cup whipping cream
3 - ounces good-quality bittersweet chocolate, chopped
Unsweetened whipped cream (optional)
Fresh raspberries, for garnish


Directions
Preheat oven to 350 degrees F. If you wish to unmold the cakes, grease nine 6-ounce custard cups. Line bottoms of cups with waxed paper. Grease the waxed paper. Dust the inside of the cups with cocoa powder.
In a large bowl beat eggs and sugar with an electric mixer on medium to high speed for 5 to 7 minutes or until thick. Reduce speed to medium; beat in butter and liqueur until blended. (Batter may look curdled, which is okay.) Beat in 6 ounces melted chocolate and vanilla until well combined. Pour 1/2 cup batter into each cup. Bake 20 to 25 minutes, just until set.
Cool cakes on a wire rack 30 minutes.
Meanwhile, for ganache, in a small saucepan bring 1/3 cup whipping cream just to boiling. Remove from heat. Add 3 ounces chopped chocolate (do not stir). Let stand for 5 minutes. Stir until smooth. Cool for 10 minutes.
Serve cakes warm in the custard cups or gently unmold, keeping upright. Top with unsweetened whipped cream, raspberries, and chocolate ganache, if desired.
Nutrition Facts (Mini Flourless Chocolate Cakes)
Per serving: 516 kcal cal., 37 g fat (22 g sat. fat, 2 g polyunsaturated fat, 11 g monounsatured fat), 171 mg chol., 47 mg sodium, 42 g carb., 3 g fiber, 37 g sugar, 6 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:15 am   |  Permalink   |  0 Comments  |  Email
Thursday, August 11 2016

Sip on. Frozen chunks of watermelon keep this cocktail cool without watering it down. Plus, they look pretty. 

Ingredients (16 servings)
Watermelon cubes
Kosher salt (to line glass rims, if desired)
8 lime wedges
3 cups Triple Sec or other orange liqueur
2 – 3 cups tequila
1 1/2 cups freshly squeezed lime juice
1 cup superfine sugar or powdered sugar
5 cups seedless watermelon, chopped
Directions

1.Freeze cubes of watermelon on a waxed paper-lined tray for 1 to 2 hours or until firm.

2. If you’d like to salt the rims of your glasses (I skipped this), place salt on a small plate. Rub rims of eight glasses with one of the lime wedges. Dip rims of glasses in salt to coat; set aside.

3. In a pitcher combine Triple Sec, tequila, lime juice, and sugar. Stir until sugar is dissolved.

4. Pour 1/4 cup of tequila mixture into blender or food processor with chopped watermelon (working in batches if necessary). Cover and blend or process until smooth. You could strain it, but I don’t bother. Combine watermelon juice with remaining tequila mixture. Stir. Chill until ready to serve.

5. Place frozen watermelon cubes in glasses. Pour blended watermelon tequila mixture over watermelon cubes.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, August 10 2016

This is no ordinary steak dinner! A combination of chili powder and espresso powder gives it a rich, powerful flavorful. Topped off with zesty green chile pesto, this grilled steak meal will definitely be a cookout favorite.

Ingredients

1 1/2 - pounds beef flank steak
2 - teaspoons chili powder
1 - teaspoon kosher salt or salt
1 - teaspoon instant espresso coffee powder
1/2 - teaspoon garlic powder
1/2 - teaspoon dried oregano, crushed
1/2 - teaspoon ground black pepper
1 - recipe Green Chile Pesto, recipe below
Cilantro leaves (optional)


Directions
Score both sides of steak by making diagonal cuts in a diamond pattern. In small bowl combine chili powder, salt, espresso powder, garlic powder, oregano, and pepper. Sprinkle over steak; rub in.
Coat a 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until very hot; add steak. Reduce heat to medium. Cook 12 to 14 minutes for medium-rare (145 degrees F) or 14 to 16 minutes for medium (160 degrees F), turning once halfway through. Transfer to cutting board. Cover loosely with foil; keep warm while preparing Green Chile Pesto .
To serve, thinly slice steak against grain. Pass Green Chile Pesto. Sprinkle with cilantro leaves. Makes 8 servings.
Green Chile Pesto
Ingredients
2
medium Anaheim or poblano chile peppers
1/2
cup fresh cilantro leaves
1/4
cup crumbled Cotija cheese (1 ounce)
2
tablespoons pine nuts
2
cloves garlic
1/4
teaspoon crushed red pepper
Salt
Ground black pepper
1/3
cup olive oil
Directions
 Cut Anaheim peppers in half lengthwise; remove stems, seeds, and membranes.* Coarsely chop peppers. In a food processor combine chopped peppers, cilantro, cheese, pine nuts, garlic, and crushed red pepper. Cover and process until mixture is finely chopped. Season to taste with salt and black pepper. With processor running, add oil in a steady stream through feed tube to form a coarse paste.
Nutrition Facts (Espresso-Rubbed Steak with Green Chile Pesto)
Per serving: 244 kcal cal., 17 g fat (3 g sat. fat, 2 g polyunsaturated fat, 9 g monounsatured fat), 31 mg chol., 335 mg sodium, 4 g carb., 1 g fiber, 0 g sugar, 20 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:15 am   |  Permalink   |  0 Comments  |  Email
Tuesday, August 09 2016

These mini coffee cakes make a delicious breakfast, brunch, or anytime treat, and are especially nice to serve during the holidays.

Ingredients

2 - cups all-purpose flour
1 1/2 - teaspoons ground cinnamon
1/2 - teaspoon baking soda
1/2 - teaspoon baking powder
1/3 - cup butter, softened
1/4 - teaspoon salt
1/2 - cup packed brown sugar
1/2 - cup granulated sugar
1 - cup whole-milk ricotta cheese
1 - egg
1 - tablespoon finely shredded orange peel
1 - tablespoon orange juice
1/2 - teaspoon vanilla
1 1/2 - cups fresh cranberries, coarsely chopped
2 - tablespoons finely chopped crystallized ginger


ORANGE GLAZE

1 - cup powdered sugar
1 - tablespoon orange juice
1/2 - teaspoon vanilla
2 - tablespoons butter, melted
1/2 - teaspoon finely shredded orange peel
1/2 - cup walnuts, toasted and chopped


Directions
Preheat oven to 350 degrees F. Grease fifteen 2 1/2-inch muffin cups. In a bowl combine flour, cinnamon, baking soda, baking powder, and salt. In a large bowl beat butter and sugars with an electric mixer on medium speed until fluffy. Add ricotta, egg, orange peel and juice, and vanilla. Add flour mixture. Stir just until combined. Fold in cranberries and ginger.
Fill muffin cups 2/3 full. Bake 20 to 25 minutes or until toothpick inserted near center comes out clean. Cool in pans 5 minutes. Remove; cool slightly. Spoon on glaze. Sprinkle with nuts and additional orange peel, if desired. Makes 15 cakes.
Bake for 20 to 25 minutes or until a toothpick inserted near centers comes out clean. Cool in pan on rack 5 minutes. Remove from pan; cool slightly on rack.
Nutrition Facts (Berry-Orange Coffee Cakes)
Per serving: 268 kcal cal., 11 g fat (5 g sat. fat, 2 g polyunsaturated fat, 3 g monounsatured fat), 36 mg chol., 169 mg sodium, 39 g carb., 1 g fiber, 24 g sugar, 5 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 08:28 am   |  Permalink   |  0 Comments  |  Email
Monday, August 08 2016

The ratio of fruit to milk to gelato in this recipe is balanced to make a drink that's too thick for a straw but perfect for a spoon. Substitute your favorite fruits if you like.

Ingredients

1 1/2 - cups frozen or fresh raspberries
3 - tablespoons raspberry liqueur or milk
1 - tablespoon seedless raspberry jam
2 - cups raspberry or other berry gelato or ice cream
1/4 - cup milk
1/3 - cup chopped chocolate bars, crushed shortbread cookies, or chocolate wafer cookies


To top drink: Chocolate bars, shortbread cookies, or chocolate wafer cookies
Directions
Thaw raspberries, if frozen. Place 1 cup berries in blender or food processor. Cover and blend or process until smooth. Press pureed berries through fine-mesh sieve into bowl. Discard seeds. Add liqueur and jam to pureed berries; whisk until smooth.
For frappe, in blender or processor combine berry mixture, gelato, and milk. Cover and blend or process just until combined, stopping blender to scrape down sides as needed. Stir in chopped chocolate or crushed cookies.
Divide remaining berries and frappe between two chilled glasses. Top with chocolate or cookies. Serve with long-handled spoons. Makes 2 servings.
Nutrition Facts (Very Raspberry Frappe)
Per serving: 574 kcal cal., 10 g fat (6 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 9 mg chol., 46 mg sodium, 109 g carb., 7 g fiber, 89 g sugar, 5 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:17 am   |  Permalink   |  0 Comments  |  Email
Sunday, August 07 2016

Add just seven simple ingredients to an ice cream maker and use all the patience you can muster to wait for it to freeze. Then enjoy this indulgent homemade ice cream recipe by the bowlful.

Ingredients

2 - 12 ounce cans evaporated milk
1 - cup unsweetened coconut milk
1 - cup sugar
2 - cups whipping cream
1 - tablespoon lemon juice or lime juice
1 - tablespoon vanilla
1 2/3 - cups coconut, toasted


Directions
In a large bowl combine evaporated milk, coconut milk, and sugar. Stir until sugar dissolves. Stir in whipping cream, lemon juice, and vanilla. Stir in 1/3 cups of the toasted coconut.
Freeze in a 2-quart ice cream freezer according to manufacturer's directions. If desired, ripen ice cream (see tips).
To serve, spoon ice cream into serving dishes; sprinkle with remaining 1/3 cup toasted coconut.
From the Test Kitchen
HOW TO RIPEN ICE CREAM

Ripening homemade ice cream improves the texture and helps keep it from melting too quickly when eating. To ripen in a traditional-style ice cream freezer, after churning, remove the lid and dasher, and cover the top of the freezer can with waxed paper or foil. Plug the hole in the lid with a small piece of cloth; replace lid. Pack outer freezer bucket with enough ice and rock salt to cover the top of the freezer can (use 1 cup salt for each 4 cups ice). Ripen about 4 hours. When using an ice cream freezer with an insulated freezer bowl, transfer the ice cream to a freezer container; cover and ripen by freezing in your regular freezer about 4 hours (or check the manufacturer's recommendations).

Posted by: AT 08:47 am   |  Permalink   |  0 Comments  |  Email
Saturday, August 06 2016

Ingredients

1/4
cup bottled Italian salad dressing
2
tablespoons balsamic vinegar
1
tablespoon honey
1/8
teaspoon crushed red pepper
2
tablespoons olive oil
1
pound chicken breast tenderloins
10
ounces fresh asparagus, trimmed and cut into 2-inch pieces, or one 10-ounce package frozen cut asparagus, thawed and well drained
1
cup purchased shredded carrot
1
small tomato, seeded and chopped
Directions
In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red pepper. Set aside.
In a large skillet, heat oil over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is tender and no longer pink, turning once. Add half of the dressing mixture to skillet; turn chicken to coat. Transfer chicken to a serving platter; cover and keep warm.
Add asparagus and carrot to skillet. Cook and stir for 3 to 4 minutes or until asparagus is crisp-tender; transfer to serving platter.
Stir remaining dressing mixture; add to skillet. Cook and stir for 1 minute, scraping up browned bits from bottom of skillet. Drizzle the dressing mixture over chicken and vegetables. Sprinkle with tomato. Makes 4 servings.
Nutrition Facts (Balsamic Chicken and Vegetables)
Per serving: 269 kcal cal., 12 g fat (2 g sat. fat, 66 mg chol., 323 mg sodium, 12 g carb., 2 g fiber, 27 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Friday, August 05 2016

Ingredients

2
pounds fresh strawberries or two 16-ounce packages frozen unsweetened whole strawberries
1
cup packed brown sugar
1
cup water
2
lemons
3
tablespoons snipped fresh rosemary (optional)
Ice cubes
1
recipe Iced Tea (see Recipe Center) or one 1-liter bottle club soda, chilled
Fresh strawberries (optional)
Directions
In a large saucepan combine fresh or frozen strawberries, brown sugar, and water. Cook and stir over medium heat until sugar dissolves.
Using a vegetable peeler, remove strips of peel from lemons; juice the lemons (should have 1/2 cup). Add strips of lemon peel, lemon juice, and rosemary to mixture in saucepan. Bring mixture just to boiling, stirring occasionally. Remove from heat. Cover; cool to room temperature.
Press mixture through a fine mesh sieve; discard solids (you should have about 1 quart syrup). To serve, fill glass with ice. To each glass add 1/2 cup Iced Tea and syrup to taste (about 1/2 cup). Garnish with fresh strawberries. Makes about eight (8-ounce) servings.
From the Test Kitchen
Syrup may be prepared, covered, and refrigerated up to 3 days.

Nutrition Facts (Strawberry Iced Tea)
Per serving: 151 kcal cal., 0 g fat (0 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 0 mg chol., 14 mg sodium, 39 g carb., 3 g fiber, 36 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 12:14 pm   |  Permalink   |  0 Comments  |  Email
Thursday, August 04 2016

Ingredients

6
cups cubed seeded watermelon
2
cups quartered fresh strawberries
1/3
cup agave nectar
1
cup lemon juice
1
2 liter bottle club soda or sparkling water, chilled
Ice cubes
Watermelon wedges (optional)
Whole fresh strawberries (optional)
Directions
In a food processor or blender combine half of the cubed watermelon, half of the quartered strawberries, and half of the agave nectar. Cover and process or blend until smooth. Transfer to a pitcher. Repeat with the remaining cubed watermelon, quartered strawberries, and agave nectar.
Add lemon juice to mixture in pitcher. Chill for 4 to 24 hours or until very cold.
To serve, in a very large pitcher or punch bowl combine the fruit juice mixture and the chilled club soda. Serve over ice. If desired, garnish with watermelon wedges and whole strawberries.
From the Test Kitchen
icon: gluten free, vegetarian

Nutrition Facts (Watermelon and Strawberry Lemonade)
Per serving: 74 kcal cal., 0 g fat (0 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 0 mg chol., 43 mg sodium, 19 g carb., 2 g fiber, 16 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:38 am   |  Permalink   |  0 Comments  |  Email
Wednesday, August 03 2016

Dig in to a succulent chicken dinner that highlights the best of the summer harvest. A quick saute dresses up summer squash and deli-roasted chicken, while fresh arugula lends irresistible zip.

Ingredients

1 - pound purchased roasted chicken, chilled
3 - tablespoons olive oil
4 - small yellow summer squash, cut in quarters lengthwise or 2 medium
2 - cloves garlic, thinly sliced
1 - cup yellow grape or cherry tomatoes
Small fresh arugula leaves


Directions
Remove string from chicken, if present, and quarter chicken. Heat oil in 12-inch skillet over medium-high heat. Cook chicken quarters, skin side down, 3 to 4 minutes or until brown. Remove from skillet. Add squash, garlic, and 1/4 teaspoon each salt and pepper to drippings in skillet. Cook 2 minutes, stirring occasionally.
Return chicken to skillet, skin side up. Cook, covered, over medium heat about 10 minutes or until chicken is heated through and squash is tender, adding the tomatoes the last 2 minutes of cooking. Transfer chicken and squash mixture to platter and sprinkle with arugula. Makes 4 servings.
Nutrition Facts (Chicken with Summer Squash)
Per serving: 385 kcal cal., 21 g fat (4 g sat. fat, 4 g polyunsaturated fat, 11 g monounsatured fat), 125 mg chol., 277 mg sodium, 6 g carb., 2 g fiber, 0 g sugar, 42 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:23 am   |  Permalink   |  0 Comments  |  Email
Tuesday, August 02 2016

Pork skewers are doubly flavorful thanks to a garlic-chili rub at the start, and extra-rich blueberry-jalapeno sauce brushed on halfway through grilling (to avoid burning).

Ingredients

2 - pounds pork tenderloin
2 - teaspoons chili powder
4 - cloves garlic, minced
1/2 - teaspoon each kosher salt and freshly ground black pepper
4 - cups fresh blueberries
1/3 - cup molasses
1/3 - cup cider vinegar
2 - fresh jalapeno peppers, seeded and minced*
1/4 - cup tomato paste
2 - teaspoons Worcestershire sauce
1/4 - teaspoon salt
1 - recipe Blueberry Corn Salad


Directions
Trim fat from pork and cut into 1- to 1 1/2-inch cubes. In a large bowl stir together chili powder, garlic, salt, and pepper. Add pork and toss to coat. Thread pork on sixteen 8-inch skewers.** Cover and chill.
For sauce, in a medium saucepan combine the blueberries, molasses, vinegar, jalapenos, tomato paste, Worcestershire sauce, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 25 to 30 minutes until thick, stirring occasionally. Remove from heat; cool. Set aside 1 cup.
Grill pork skewers on rack of a covered grill directly over medium coals for 6 to 8 minutes or until meat is still slightly pink in the center, turning once and brushing pork with reserved sauce halfway through grilling. Serve with remaining blueberry sauce and Blueberry Corn Salad. Makes 8 servings.
From the Test Kitchen
*

Because hot chile peppers, such as (jalapenos, others), contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

**

If using wooden skewers, soak in water for 30 minutes; drain before using.

Refrigerate remaining sauce in an airtight container for up to 3 days.

Blueberry Corn Salad
Ingredients
1/2
cup olive oil
1/2
cup lemon juice
1/4
cup chopped fresh mint
4
cloves garlic, minced
8
ears fresh corn
2
tablespoons olive oil
4
cups fresh blueberries
Directions
 In a screw-top jar combine the 1/2 cup oil, lemon juice, mint, garlic, and 1/2 teaspoon each salt and pepper; cover and shake until combined.
 To grill corn, pull back husks, but don't remove. Remove silks; rinse corn. Brush with olive oil and sprinkle lightly with salt and pepper. Fold husks back around corn. Tie tops of husks closed with 100-percent-cotton kitchen string.
 Grill corn on rack of covered grill directly over medium coals for 20 to 25 minutes or until kernels are tender, turning occasionally. Remove and cool. Cut kernels from cobs. In large bowl combine corn, berries, and dressing. In a large bowl combine the corn kernels, berries, and dressing.
Nutrition Facts (Blueberry Corn Salad)
Per serving: 275 kcal cal., 18 g fat 0 mg chol., 200 mg sodium, 29 g carb., 4 g fiber, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet
Nutrition Facts (Grilled Pork Skewers with Blueberry Barbecue Sauce)
Per serving: 219 kcal cal., 3 g fat (1 g sat. fat, 1 g polyunsaturated fat, 1 g monounsatured fat), 74 mg chol., 307 mg sodium, 24 g carb., 2 g fiber, 19 g sugar, 25 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:19 am   |  Permalink   |  0 Comments  |  Email
Monday, August 01 2016

Life is as easy (and delicious) as pie when you start your day with the tasty combination of berry and rhubarb. Need more convincing? We use blueberry pie filling as an easy meal shortcut ingredient.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Sunday, July 31 2016

Our sweet and swirly five-step cheesecake features smooth layers of vanilla and dark chocolate on a crumbly graham cracker crust. Bedazzle the no-bake dessert with juicy fresh blackberries and raspberries to finish.

Ingredients

1/2 - cup finely crushed graham crackers
2 - tablespoons butter, melted
1 - envelope unflavored gelatin
3/4 - cup fat-free milk
2 - 8 ounce packages reduced-fat cream cheese (Neufchatel), softened
1 - 8 ounce package fat-free cream cheese, softened
1 - 8 ounce carton fat-free sour cream
1/3 - cup sugar
2 - teaspoons vanilla
4 - ounces dark chocolate, melted and cooled
Fresh blackberries and/or raspberries (optional)


Directions
For crust, in a medium bowl stir together finely crushed graham crackers and melted butter until crumbs are moistened. Press mixture evenly onto bottom of an 8-inch springform pan (mixture may not completely cover bottom). Cover and chill while preparing filling.
For filling, in a small saucepan sprinkle gelatin over milk; let stand for 5 minutes. Heat and stir over low heat just until gelatin is dissolved. Remove from heat. Cool for 15 minutes.
In a large bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in sour cream, sugar, and vanilla until well mixed; gradually beat in gelatin mixture. Divide mixture in half. Gradually stir melted chocolate into half of the mixture.
Spoon half of the chocolate mixture over chilled crust in pan; spread evenly. Carefully spoon half of the white mixture in small mounds over chocolate mixture. Using a narrow, thin-bladed metal spatula or a table knife, swirl chocolate and white mixtures. Top with the remaining chocolate mixture, spreading evenly; spoon the remaining white mixture in small mounds over chocolate mixture and swirl again. Cover and chill about 6 hours or until set.
To serve, using a small sharp knife, loosen cheesecake from sides of springform pan; remove sides of pan. Cut cheesecake into wedges. If desired, garnish with blackberries and/or raspberries.
From the Test Kitchen
Prepare as directed through Step 4, except cover and chill for up to 24 hours. Serve as directed in Step 5.

To make this recipe gluten-free, use gluten-free graham crackers.

Icon: vegetarian

Nutrition Facts (No-Bake Chocolate-Swirl Cheesecake )
Per serving: 184 kcal cal., 11 g fat (6 g sat. fat, 0 g polyunsaturated fat, 3 g monounsatured fat), 28 mg chol., 259 mg sodium, 15 g carb., 1 g fiber, 10 g sugar, 8 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Saturday, July 30 2016

Learn how to make flavorful homemade Italian meatballs for your next baked pasta recipe. Watch as we show you how to form perfectly shaped meatballs plus storage secrets.

Ingredients

8 - ounces bulk Italian sausage
8 - ounces ground beef
1 - cup chopped onion (1 large)
1/2 - cup finely chopped carrot (1 medium)
1/2 - cup chopped green sweet pepper (1 small)
1/4 - cup chopped celery
3 - ounces pancetta or bacon, chopped
4 - cloves garlic, minced
1 - 28 ounce can crushed tomatoes
1 - 6 ounce can tomato paste
1/2 - cup dry red wine or chicken broth
1/4 - cup snipped fresh basil or 1 tablespoon dried basil
, crushed
2 - tablespoons snipped fresh oregano or 2 teaspoons dried oregano, crushed
1/2 - teaspoon salt
1/4 - teaspoon ground black pepper
1/2 - cup whole milk
15 - dried lasagna noodles
1 - recipe Porcini-Parmesan Sauce
1 - cup finely shredded Parmesan cheese
(4 ounces) - Snipped fresh Italian (flat-leaf) parsley


Directions
For meat sauce, in a 4-quart Dutch oven cook sausage, ground beef, onion, carrot, sweet pepper, celery, pancetta, and garlic over medium-high heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat.
Stir in tomatoes, tomato paste, wine, dried basil and oregano (if using), salt, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes, stirring occasionally. Stir in milk and fresh basil and oregano (if using).
Meanwhile, cook lasagna noodles according to package directions; drain. Rinse with cold water; drain again.
Preheat oven to 350 degrees F. To assemble, spread about 1 cup of the meat sauce in the bottom of an ungreased 3-quart rectangular baking dish. Top with three of the noodles and 2 cups of the meat sauce. Top with three more noodles and half of the Porcini-Parmesan Sauce. Repeat layering noodles, meat sauce, noodles, and Porcini-Parmesan Sauce. Top with the remaining three noodles and the remaining meat sauce.
Place lasagna in a foil-lined shallow baking pan; cover lasagna with foil. Bake for 30 minutes. Sprinkle with Parmesan cheese. Bake, uncovered, for 20 to 30 minutes more or until heated through. Let stand for 20 minutes before serving. Sprinkle with parsley.
Porcini-Parmesan Sauce
Ingredients
1
ounce dried porcini mushrooms
4
cloves garlic, minced
3
tablespoons butter
3
tablespoons all-purpose flour
1 1/2
cups whole milk
1/2
cup dry white wine or chicken broth
1
15 ounce carton ricotta cheese
1
cup finely shredded Parmesan cheese
(4 ounces)
1/4
cup snipped fresh Italian (flat-leaf) parsley
1/4
cup snipped fresh basil
1/2
teaspoon salt
Directions
 In a small bowl combine mushrooms and enough boiling water to cover. Let stand for 10 minutes; drain. Rinse with cold water; drain again. Chop mushrooms; set aside.
 In a large saucepan cook and stir garlic in butter over medium heat for 30 seconds. Stir in flour until combined. Slowly stir in milk and wine or chicken broth (milk may curdle if using wine, but sauce will appear smooth when finished). Cook and stir until thickened and bubbly. Remove from heat. Stir in mushrooms, ricotta cheese, Parmesan cheese, parsley, basil, and salt. Makes about 4 1/2 cups.
Nutrition Facts (Bolognese Lasagna with Porcini-Ricotta Filling)
Per serving: 487 kcal cal., 25 g fat (12 g sat. fat, 2 g polyunsaturated fat, 8 g monounsatured fat), 72 mg chol., 977 mg sodium, 39 g carb., 4 g fiber, 8 g sugar, 24 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:03 am   |  Permalink   |  0 Comments  |  Email
Friday, July 29 2016

Stuck in a recipe rut? Try our assortment of versatile recipes, nutritious menus, and expert cooking tips. We've assembled the most delicious Better Homes and Gardens recipes and how-to instructions for every occasion, whether you need a creamy chicken casserole for a potluck dinner or quick and easy snacks for your next tailgate party. Our new and exciting recipes include tasty desserts and appetizers, as well as savory soups and salads that are sure to inspire your breakfast, lunch, and dinner menus. If you're on a time crunch or a budget, we have cheap and easy recipes, including slow cooker meals, no-bake dinners, and delectable pasta recipes complete with protein and veggies. 

Ingredients

WINE-POACHED PEARS

10
medium Bartlett or Comice Pears (about 4 pounds 6 ounces)
2
750 milliliter bottle light bodied red wine, such as Pinot Noir, or 6-1/4 cups cranberry juice
1 1/4
cups sugar
1/2
cup fresh cranberries
VANILLA CAKE

2
large eggs
3/4
cup sugar
1
tablespoon vanilla
1/2
cup milk
1
tablespoon unsalted butter
1
cup all-purpose flour
1
teaspoon baking powder
1/2
teaspoon salt
HAZELNUT CREAM

8
ounces mascarpone cheese
1
cup whipping cream
2
tablespoons sugar
1/2
teaspoon vanilla
1/2
cup chopped hazelnuts, toasted
STREUSEL TOPPING

1/3
cup all-purpose flour
1/4
cup sugar
3
tablespoons unsalted butter, softened
1/8
teaspoon salt
1/4
cup chopped hazelnuts, toasted
Directions
Peel, halve, and core pears. In a 6- to 8-quart Dutch oven combine wine and the 1-1/4 cups sugar. Bring to boiling over medium heat, stirring to dissolve sugar. Add pears. Place parchment or a plate on top of the pears to keep them submerged in the wine. Simmer for 20 to 30 minutes, until pears are soft (knife inserted goes in easily). Remove the pears from the liquid using a slotted spoon. Cool pears to room temperature. Slice pears, if desired. Return the poaching liquid to a gentle boil, uncovered, for 30 minutes or until liquid is syrupy and has reduced to 2 cups. Stir in cranberries. Set aside to cool.
Preheat the oven to 350 degrees F. Grease two 8x1 1/2-inch round cake pans (or a size close to the diameter of the trifle dish).* Line bottoms of pans with waxed paper. Grease and flour pans. In a medium mixing bowl beat the eggs, 3/4 cup sugar and 1 tablespoon vanilla with an electric mixer on medium to high speed until thick. In a small saucepan heat the milk over medium heat until hot. Stir in 1 tablespoon butter until melted. Slowly stir hot milk into egg mixture. Stir in 1 cup flour, baking powder, and 1/2 teaspoon salt until smooth. Divide the batter between the pans; spread evenly. Bake for 20 minutes or until a toothpick inserted near centers comes out clean. Cool on a wire rack for 10 minutes. Remove from pans. Cool completely on a wire rack.
In a medium mixing bowl beat mascarpone, whipping cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla with an electric mixer on medium to high speed until thick. Stir in 1/2 cup hazelnuts. Cover and chill until ready to assemble trifle.
Preheat oven to 325 degrees F. In a medium bowl combine 1/3 cup flour, 1/4 cup sugar, 3 tablespoons butter, and the 1/8 teaspoon salt until crumbly. Spread in a single layer in a 15x10x1-inch baking pan. Bake for 20 minutes or until golden brown, stirring once or twice. Cool. Place streusel in a large self-sealing plastic bag. Crush with a rolling pin, leaving some large pieces. Stir in the 1/4 cup chopped hazelnuts.
LAYER 1: In a 9-inch diameter straight-side trifle dish layer Wine-Poached pears and reduced poaching liquid, reserving some pear slices and cranberries for the top.
LAYER 2: Place one Vanilla Cake layer on pears.
LAYER 3: Spoon three-fourths of the Hazelnut Cream on the cake.
LAYER 4: Top with second Vanilla Cake layer.
LAYER 5: Top with remaining Hazelnut Cream, the streusel topping,** and reserved pears.
Cover and refrigerate leftovers up to 24 hours.
From the Test Kitchen
*Choose cake pans that are close to the same diameter as your trifle dish. If necessary, trim cake layers to fit the dish.

**Reserve remaining streusel for another use, such as sprinkling over ice cream or cut up fresh fruit.

Nutrition Facts (Wine-Poached Pear Trifle)
Per serving: 482 kcal cal., 19 g fat (9 g sat. fat, 1 g polyunsaturated fat, 8 g monounsatured fat), 71 mg chol., 139 mg sodium, 59 g carb., 4 g fiber, 41 g sugar, 7 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:38 am   |  Permalink   |  0 Comments  |  Email
Thursday, July 28 2016

Whether you're planning a simple brunch for a small group or a breakfast meal to dazzle a crowd, we've got just the right brunch recipe ideas for you. Choose from sweet pancakes, savory breakfast sandwiches, hearty egg casseroles, and other easy brunch recipes.

Ingredients

2 - 1 pounds Italian or French baguettes (unsliced) (14x4-inch)
8 - ounces sweet or mild Italian sausage
1 - medium red or yellow sweet pepper, chopped (3/4 cup)
1/2 - cup sliced green onions (4)
10 - eggs, lightly beaten
2/3 - cup whipping cream, half-and-half, or light cream
1/4 - cup snipped fresh basil
1/2 - teaspoon salt
1 1/2 - cups shredded fontina, mozzarella, or provolone cheese (6 ounces)


Directions
Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with parchment paper. Using a serrated knife, cut a wedge into the top of each loaf cutting to about 1 inch from each long side. Use a spoon or your fingers to carefully remove the inside of each loaf, leaving about 3/4-inch shell. Arrange bread shells on the prepared baking pan.
Remove casings from sausage, if present. In a large skillet crumble and cook sausage with sweet peppers about 8 minutes or until sausage is cooked and peppers are just tender, stirring in the green onions the last minute of cooking. Remove from heat; drain off fat.
In a large bowl combine eggs, whipping cream, basil, and salt. Stir in sausage mixture and 1 cup of the cheese.
Carefully pour egg mixture into bread shells. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, for 35 to 40 minutes or until eggs are set (160 degrees F).
Let stand for 5 minutes. Using a serrated knife, carefully cut loaves into slices.
Nutrition Facts (Egg Baguette Bakes)
Per serving: 490 kcal cal., 23 g fat (11 g sat. fat, 2 g polyunsaturated fat, 8 g monounsatured fat), 245 mg chol., 977 mg sodium, 45 g carb., 0 g fiber, 1 g sugar, 20 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:19 am   |  Permalink   |  0 Comments  |  Email
Wednesday, July 27 2016

These chilled cheesecake bars are full of bright, citrusy flavor -- a perfect guilt-free, cool-down treat. Each bar has fewer than 150 calories per serving and is built on a crunchy graham cracker crust.

Ingredients

12 squares low-fat honey graham crackers, finely crushed (1 cup)
1/4 cup butter, melted
1 teaspoon sugar
1 0.3 ounce package sugar-free low-calorie lime-flavored gelatin
3/4 cup boiling water
1 1/2 cups low-fat or fat-free cottage cheese
1 8 ounce container reduced-fat cream cheese (Neufchatel) or fat-free cream cheese, cut up and softened
1 8 ounce container frozen light or fat-free whipped dessert topping, thawed


Key limes or limes, cut in wedges (optional)
Directions
In small bowl combine graham crackers, butter, and sugar. Press crumb mixture in the bottom of a 2-quart square baking dish. Refrigerate while preparing filling.
In large bowl combine gelatin and water. Stir until gelatin is dissolved. Set aside.
In blender or food processor combine cottage cheese and cream cheese. Cover and blend or process until smooth, stopping several times to scrape down sides. Whisk 1/2 cup of the cottage cheese mixture into the gelatin mixture. Whisk in remaining cottage cheese mixture until smooth. Fold in whipped dessert topping. Spoon filling over chilled crumb mixture.
Cover and chill 8 to 24 hours or until filling is firm. To serve, cut in squares. Top with lime wedges.
From the Test Kitchen
FOR A 3-QUART DISH:

Prepare as above, except increase to 18 squares graham crackers (1 1/2 cups crumbs), 6 Tbsp. butter, and 1 1/2 tsp. sugar for the crust. Makes 12 servings.

Nutrition Facts (Key Lime Cheesecake Bars)
Per serving: 248 kcal cal., 15 g fat (10 g sat. fat, 0 g polyunsaturated fat, 3 g monounsatured fat), 37 mg chol., 334 mg sodium, 21 g carb., 1 g fiber, 8 g sugar, 7 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:27 am   |  Permalink   |  0 Comments  |  Email
Tuesday, July 26 2016

Ingredients

1/2 of a medium avocado, seeded, peeled, and cut up
3 tablespoons bottled fat-free ranch salad dressing
1 1/3 cups packaged shredded broccoli (broccoli slaw mix)
2 5 ounce cans chunk light tuna (water pack), drained and flaked
1/4 cup chopped celery
2 tablespoons finely chopped red onion
2 tablespoons light mayonnaise
1 tablespoon Dijon-style mustard
1 tablespoon lemon juice
1 tablespoon snipped fresh Italian (flat-leaf) parlsey
4 thin slices rye or whole wheat bread
4 Ultra-thin slices cheddar cheese*
Additional snipped fresh Italian (flat-leaf) parsley (optional)
4 dill pickle spears (optional)


Directions
Preheat broiler. In a small bowl mash avocado with a fork until desired consistency. Stir in ranch dressing. Add broccoli slaw mix; toss to coat.
In a medium bowl combine tuna, celery, red onion, mayonnaise, mustard, lemon juice, and parsley.
Place bread slices on the unheated rack of a broiler pan. Broil about 5 inches from the heat about 4 minutes or until bread is lightly toasted, turning once halfway through broiling. Remove from broiler.
Spoon broccoli slaw mixture onto toasted bread slices. Top with tuna mixture and cheese.
Return sandwiches to broiler. Broil for 2 to 3 minutes more or until tuna mixture is heated through and cheese is melted. If desired, top with additional snipped fresh parsley and/or serve with pickle spears.
From the Test Kitchen
*TIP:

If you can't find the Ultra-thin slices, replace with reduced-fat sliced cheddar cheese.

Nutrition Facts (Avocado Ranch Tuna Melts)
Per serving: 256 kcal cal., 10 g fat (3 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 38 mg chol., 686 mg sodium, 23 g carb., 4 g fiber, 3 g sugar, 18 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:23 am   |  Permalink   |  0 Comments  |  Email
Monday, July 25 2016

This brunch favorite gets a savory update when made with sharp cheddar cheese and salty bacon. We especially love serving this bacon recipe during the holidays!

Ingredients

12 - hard-cooked eggs
1/2 - cup mayonnaise or salad dressing
1 - tablespoon honey mustard
1/4 - teaspoon salt
1/4 - teaspoon ground black pepper
4 - slices bacon, crisp-cooked and crumbled
2 - tablespoons shredded sharp cheddar cheese


Bacon, crisp-cooked and crumbled (optional)
Chopped green onion (optional)
Directions
Halve eggs lengthwise and remove yolks. Set whites aside. Place yolks in a small bowl; mash with a fork. Stir in mayonnaise, honey mustard, salt, and pepper. Fold in 4 slices crumbled bacon and cheese.
Stuff egg white halves with yolk mixture. Cover and chill until serving time (up to 24 hours). If desired, garnish with additional bacon and green onion.
Nutrition Facts (Bacon and Cheese Deviled Eggs)
Per serving: 164 kcal cal., 14 g fat (3 g sat. fat, 220 mg chol., 200 mg sodium, 2 g carb., 0 g fiber, 7 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:36 am   |  Permalink   |  0 Comments  |  Email
Sunday, July 24 2016

It simply doesn't get any better. Creamy vanilla ice cream is at its best made with heavy cream, vanilla beans, milk, sugar, and egg yolks. 

Ingredients

1
whole vanilla bean
1 3/4
cups heavy cream
3/4
cup milk
1/2
cup sugar
1/4
teaspoon kosher salt
5
large egg yolks
2
teaspoons pure vanilla extract
Directions
In heavy saucepan stir together cream, milk, half the sugar, and the salt. With a small knife split the vanilla bean lengthwise and scrape seeds from bean. Add seeds and split bean to pan. Heat over medium-high heat. When mixture just begins to bubble around edges, remove from heat; cover. Let seeds and split bean soak for 30 minutes to infuse the liquid. Remove and discard vanilla bean.
Place egg yolks in a medium heatproof bowl and whisk just enough to break up yolks. Whisk in remaining sugar until smooth. (The sugar dilutes the eggs a bit and prevents them from scrambling when the hot cream is added.) Set aside. Uncover cream mixture and heat over medium-high heat until almost simmering. Reduce heat to medium.
Using a ladle, carefully scoop out about 1/2 cup of the hot cream; whisking constantly, pour into yolks. Repeat. (This step, known as tempering, gradually heats the yolks to reduce the risk of overcooking.) Stirring constantly with a wooden spoon, slowly pour yolk mixture into hot cream in saucepan. Continue to cook on medium, stirring constantly in a figure eight to cover entire bottom of pan. Pay close attention as the consistency can change quickly. Cook until mixture goes from the consistency of heavy cream to that of a thin puree, but no thicker. You'll notice the mixture thickening slightly and feel a little more resistance as you stir.
To test the readiness of the custard, remove the spoon from the saucepan and drag your finger across it. If the base coats the back of the spoon and the path made by your finger holds for a second or two, it's ready. Remove the pan from heat and immediately pour through a fine-mesh sieve into a measuring cup or small bowl.
Set the bowl in a larger bowl of ice water and stir frequently with a clean spatula until cool. Remove and cover with plastic wrap. Refrigerate for at least two hours until completely cold. Stir in vanilla extract just before churning and freezing the ice cream.
From the Test Kitchen
CINNAMON AND SNICKERDOODLES:

Stir in crumbled cinnamon-sugar cookies and a hefty sprinkle of cinnamon. If you like, top with sauteed apples or a drizzle of caramel sauce.

LAVENDER AND HONEY:

Stir snipped fresh or dried lavender and honey into the finished ice cream. For a more intense flavor-before making the ice cream base, add 1/4 cup honey and 2 tablespoons dried lavender with the vanilla bean.

STRAWBERRY AND BALSAMIC VINEGAR:

Before stirring strawberries into the ice cream, chop and cook the berries with a little sugar to remove excess water. Cool, puree, then stir into ice cream with a few dashes of balsamic vinegar.

DOUBLE CHOCOLATE:

Before heating the cream, stir together 1/4 cup of Dutch process cocoa powder with half the sugar. Whisk in a little of the cream to make a paste. Then whisk in the remaining cream, the milk, and salt.

BLUEBERRY-LEMON ICE CREAM PIE

To create an ice cream pie in sundae form, start with a sweet blueberry sauce made by cooking the berries with sugar and a squeeze of lemon until thickened. Pour over the ice cream and finish with crumbled gingersnaps or graham crackers.

CITRUS OLIVE OIL AND SEA SALT

Drizzle ice cream with bergamot olive oil (a citrus fruit that gives Earl Grey tea its hint of orange flavor), Meyer lemon, or orange-flavored olive oil will add the same citrusy brightness. Top it all off with a dollop of whipped cream and crunchy coarse sea salt flakes.

CARAMELIZED BANANA SUNDAE

Create a sundae with warm cooked bananas. Start by melting butter and brown sugar in a skillet. Add a couple of split bananas; cook until caramelized. If desired, add a little rum and cook and stir a few minutes. Spoon over ice cream. Top with whipped cream and toasted chopped pecans.

Nutrition Facts (Classic Vanilla Ice Cream)
Per serving: 279 kcal cal., 23 g fat (13 g sat. fat, 1 g polyunsaturated fat, 7 g monounsatured fat), 188 mg chol., 97 mg sodium, 16 g carb., 14 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 12:49 pm   |  Permalink   |  0 Comments  |  Email
Saturday, July 23 2016

Ingredients

1 - medium red onion
, very thinly sliced and cut up (1 cup)
1/3 - cup white wine vinegar
1 - tablespoon organic cane sugar
3/4 - teaspoon salt
2 - teaspoons Dijon-style mustard
2 - tablespoons white balsamic vinegar
1/2 - teaspoon freshly ground black pepper
1/4 - cup extra-virgin olive oil
2 1/2 - pounds ripe red, yellow, green, and/or orange tomatoes, cut into wedges
Microgreens (optional)
Directions
Place onion slices in a medium heatproof bowl; set aside. In a small saucepan warm the white wine vinegar, sugar, and 1/2 teaspoon of the salt over medium heat, stirring to dissolve sugar. Pour over onions; toss to coat. Cover and chill at least 30 minutes or up to 24 hours, stirring occasionally.
For dressing, in a small bowl whisk together the mustard, white balsamic vinegar, pepper, and 1/4 teaspoon salt. Gradually whisk in the olive oil.
Place tomatoes in a large bowl. Add dressing and toss to coat. Top with drained pickled onions and microgreens.
Nutrition Facts (Summer Tomato Salad)
Per serving: 83 kcal cal., 6 g fat (1 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 0 mg chol., 117 mg sodium, 8 g carb., 2 g fiber, 5 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 07:57 am   |  Permalink   |  0 Comments  |  Email
Friday, July 22 2016

Not to be corny, but we've got serious eyes for this veggie. It's crispy, golden, and practically the emblem of summer. We'll show you how to get the most of out fresh corn and frozen corn with corn casserole, corn bread, corn salsa, and more corn recipes!

Ingredients

8 - ears fresh sweet corn with husks
1 - recipe Chile Butter (see below)
Cornflakes
Green onions, and/or lime
Directions
Preheat oven to 350 degrees F. Place the corn, untrimmed and in the husks, directly on center oven rack. Bake for 45 minutes or until corn is tender.
Peel back husks and remove silks. Spread 1 tablespoon Chile Butter over corn. Sprinkle with crushed corn flakes. Top with green onions and/or limes. Pass remaining Chile Butter.
From the Test Kitchen
TO GRILL

Try this for even more char and grilled flavor. For a charcoal or gas grill, grill the corn on a rack of a covered grill directly over medium heat for 20 minutes, turning every 5 minutes. A few minutes before serving, remove outer dark husks, peel back remaining husks and remove silks. Brush with 1 tablespoon of the Chile Butter.

To keep grilled corn warm, cover with foil and let stand up to 10 minutes. Store prepared Chile Butter, covered, in refrigerator up to 1 week. Let stand at room temperature 1 hour before serving.

Chile Butter
Ingredients
2 - limes
1/2 - cup butter, softened
2 - teaspoons ground ancho chile pepper
1 - teaspoon ground chipotle chile pepper
4 - cloves garlic, minced
Directions
Finely shred the peel from the limes and juice the limes. In a small bowl whisk together butter, and the lime peel and juice. Stir in ancho, chipotle and garlic. Transfer butter mixture to a serving bowl.
Nutrition Facts (Oven-Roasted Chile Butter Corn)
Per serving: 146 kcal cal., 8 g fat (4 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 17 mg chol., 85 mg sodium, 19 g carb., 2 g fiber, 6 g sugar, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:21 am   |  Permalink   |  0 Comments  |  Email
Thursday, July 21 2016

Ingredients

4
large ripe, yet firm, Bosc or red Anjou pears
1
tablespoon lemon juice
1
tablespoon butter, softened
2
tablespoons packed brown sugar
1/4
teaspoon salt
2
teaspoons finely shredded orange peel (set aside) or Triple Sec
1/4
cup orange juice
1
teaspoon vanilla
1
cup plain Greek yogurt
2
tablespoons pure maple syrup
Finely shredded orange peel (optional)
1/4
cup granola
2
tablespoons sliced almonds, toasted
Directions
Preheat oven to 350 degrees F. Halve pears; core. Using a melon baller, scoop out a 1-inch depression in the center of each pear. Brush cut sides with lemon juice.
Spread butter in the bottom of a 2-quart rectangular baking dish. Sprinkle with brown sugar and salt; add orange juice. Arrange pear halves, cut sides up, in a single layer in the baking dish.
Bake for 20 to 30 minutes or just until pears are tender, spooning cooking liquid over pears several times during baking time (baking time depends upon ripeness of pears).
Remove from oven; stir vanilla into cooking liquid. Let cool completely. Cover and chill for at least 2 hours or up to 24 hours, turning pears in liquid at least once during chilling time.
To serve, in a small bowl stir together yogurt and maple syrup. Spoon the mixture into each pear half. If desired, sprinkle with additional orange peel. Serve with granola and toasted almonds.
Nutrition Facts (Roasted Breakfast Pears)
Per serving: 308 kcal cal., 8 g fat (3 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 11 mg chol., 199 mg sodium, 55 g carb., 8 g fiber, 38 g sugar, 9 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:20 am   |  Permalink   |  0 Comments  |  Email
Wednesday, July 20 2016

Blackberries are a sure sign of summer, and the bright fruit makes for a quick and easy dessert when piled into a refrigerated piecrust. A sour cream filling adds the perfect balance of sweet and tangy.

Ingredients

1 - recipe Single-Crust Pie Pastry, see recipe, or 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
1 - 8 ounce carton dairy sour cream
3/4 - cup sugar
3 - tablespoons all-purpose flour
1/8 - teaspoon salt
3 - cups fresh blackberries or 1 (16-oz.) pkg. frozen blackberries)


Directions
Preheat oven to 450 degrees F. Let frozen berries stand at room temperature for 15 minutes. Meanwhile, prepare pastry and line 9-inch pie plate. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil. Bake 4 minutes more or until lightly browned. Cool on wire rack. Reduce oven to 350 degrees F.
In bowl combine sour cream, sugar, flour, and salt. Add blackberries and gently stir to combine. Spoon into prebaked crust. To prevent overbrowning, cover edge of pie with foil. Bake for 25 minutes (50 minutes for frozen berries). Remove foil. Bake 20 minutes more or until filling is bubbly and appears set. Cool on wire rack for 2 hours. Serve or cover and refrigerate. Makes 8 servings.
Pastry for a Single-Crust Pie


Ingredients
1 1/2 - cups all-purpose flour
1/2 - teaspoon salt
1/4 - cup shortening
1/4 - cup butter, cut up, or shortening
1/4 - cup cold water


Directions
In a medium bowl stir together flour and salt. Using pastry blender, cut in shortening and butter until pieces are pea size.
Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together.
On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter.
Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it.
Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Do not prick pastry. Fill and bake as directed in recipes.
Nutrition Facts (Pastry for a Single-Crust Pie)
Per serving: 191 kcal cal., 12 g fat (5 g sat. fat, 2 g polyunsaturated fat, 4 g monounsatured fat), 15 mg chol., 187 mg sodium, 18 g carb., 1 g fiber, 0 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet
Nutrition Facts (Blackberry Swirl Pie)
Per serving: 311 kcal cal., 14 g fat (6 g sat. fat, 2 g polyunsaturated fat, 4 g monounsatured fat), 12 mg chol., 125 mg sodium, 42 g carb., 3 g fiber, 22 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:15 am   |  Permalink   |  0 Comments  |  Email
Tuesday, July 19 2016

Ingredients

1 1/2 - cups all-purpose flour
1 1/2 - teaspoons baking powder
1/4 - teaspoon baking soda
1/4 - teaspoon salt
1 1/4 - cups granulated sugar
1/2 - cup butter, softened
2 - eggs
1 - teaspoon vanilla
3/4 - cup buttermilk
3 - ounces cream cheese, softened
1 - teaspoon finely shredded lemon peel
1 - cup fresh or frozen raspberries


Powdered sugar and fresh raspberries (optional)
Directions
Preheat oven to 375 degrees F. Lightly grease the bottom of a 9x1-1/2-inch round cake pan. Line bottom of pan with parchment. Grease and lightly flour pan; set aside. For cake, in a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.
In a medium mixing bowl beat 1 cup of the granulated sugar and the butter with a mixer on medium to high until combined. Add 1 egg and the vanilla. Beat on low to medium for 1 minute. Alternately add flour mixture and buttermilk to sugar mixture, beating just until combined after each addition; set aside.
For cheesecake filling, in a small mixing bowl beat cream cheese and remaining 1/4 cup granulated sugar on medium to high until combined. Add lemon peel and remaining egg; beat until combined.
Spoon half the cake batter into the prepared pan, spreading to edges. Pour filling over batter, spreading to edges. Dollop remaining batter on filling, carefully spreading to edges of pan.
Bake for 20 minutes or until puffed. Gently press raspberries into cake. Bake 25 to 30 minutes more or until a toothpick inserted near center comes out clean. Cool in pan on wire rack for 10 minutes. Loosen edges of cake from pan; remove from pan. Serve warm, sprinkled with powdered sugar and topped with additional raspberries.
Nutrition Facts (Lemon-Raspberry Coffeecake)
Per serving: 309 kcal cal., 14 g fat (8 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 72 mg chol., 302 mg sodium, 43 g carb., 1 g fiber, 27 g sugar, 5 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:15 am   |  Permalink   |  0 Comments  |  Email
Monday, July 18 2016

Ingredients

10
egg whites
2
cups pistachio nuts
3
cups frozen mixed berries
3
tablespoons sugar
1/2
teaspoon cream of tartar
2
cups sugar
2
teaspoons vanilla bean paste
2
cups whipping cream
1/3
cup sugar
1/4
cup unsweetened cocoa powder
1
12 ounce package semisweet chocolate pieces
1
cup fresh raspberries, blueberries, and/or halved strawberries
Chopped pistachio nuts (optional)
Directions
Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, line two large baking sheets with parchment paper. Using an 8 inch round cake pan and a pencil, draw two large circles on one of the parchment-lined baking sheets and one circle on the other parchment-lined baking sheet (3 circles total). After drawing circles, flip paper over so that pencil outline is on the bottom, but still visible from the top; set aside.
In a food processor pulse the 2 cups pistachios until finely chopped; set aside. In a medium bowl combine frozen berries and the 3 tablespoons sugar; set aside, stirring occasionally as berries thaw.
Preheat oven to 300 degrees F. In a large bowl beat egg whites and cream of tartar with an electric mixer on medium speed until frothy. Gradually add the 2 cups sugar, beating on high speed until stiff peaks form (tips stand straight). Beat in 1 teaspoon of the vanilla bean paste. Fold in finely chopped pistachios. Divide meringue evenly among the three circles on the baking sheets, spreading evenly to the edges.
Bake meringues on center two racks of the oven for 1 hour, rotating pans between racks after 30 minutes. Turn off oven; let meringues dry in oven without opening the door for 1 1/2 hours. Lift meringues off paper.
Meanwhile, in a chilled mixing bowl combine the whipping cream, the 1/3 cup sugar, the unsweetened cocoa powder, and the remaining 1 teaspoon vanilla bean paste. Beat with an electric mixer on medium speed until soft peaks form (tips curl); set aside.
In a medium saucepan melt chocolate pieces over medium-low heat until smooth, stirring frequently. Drain frozen berry mixture.
To assemble, place one of the meringue layers on a serving platter; drizzle with one-third of the melted chocolate, spreading evenly if necessary. Top with one-third of the whipped cream mixture and one-half of the thawed and drained berry mixture. Repeat layers once. Top with remaining meringue layer, remaining chocolate, remaining whipped cream miuxture, and the fresh berries. If desired, sprinkle with chopped pistachios. Serve immediately.
From the Test Kitchen
MAKE-AHEAD TIP:

Bake and cool meringue layers as directed through step 4. Layer the meringue circles between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 24 hours.

Nutrition Facts (Boccone Dolce Meringue with Chocolate Cream and Berries)
Per serving: 722 kcal cal., 40 g fat (19 g sat. fat, 4 g polyunsaturated fat, 15 g monounsatured fat), 66 mg chol., 188 mg sodium, 90 g carb., 7 g fiber, 73 g sugar, 12 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 09:02 am   |  Permalink   |  0 Comments  |  Email
Sunday, July 17 2016

Ingredients

3
medium beets, peeled and quartered (9 ounces)*
1 1/2
cups frozen unsweetened blueberries
1 1/2
cups frozen unsweetened whole strawberries
1 1/2
cups pomegranate juice
3
tablespoons honey
1 1/2
cups chopped, trimmed Swiss chard or kale
Directions
In a medium saucepan cook beets, covered, in boiling water for 30 to 40 minutes or until very tender. Drain beets in a colander. Run cold water over beets until cool. Drain well.
In a blender combine beets, blueberries, strawberries, pomegranate juice, and honey. Cover and blend until smooth, stopping to scrape sides of blender as needed. Add chard (blender will be full); cover and blend until very smooth, stopping to scrape sides of blender as needed.
Pour into tall glasses and serve immediately.
From the Test Kitchen
*TIP:

Use fresh beets for the best flavor. If fresh beets are unavailable, you can substitute one 8-ounce package refrigerated cooked whole baby beets for the fresh beets (see photo, page xx).

MAKE-AHEAD TIP:

Prepare smoothies as directed. Transfer to an airtight freezer container. Cover and chill for up to 3 days or freeze for up to 6 months. If frozen, thaw in the refrigerator. Stir well before serving.

Nutrition Facts (Sweet Beets and Greens Smoothies)
Per serving: 178 kcal cal., 1 g fat (0 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 0 mg chol., 89 mg sodium, 44 g carb., 5 g fiber, 37 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 09:13 am   |  Permalink   |  Email
Saturday, July 16 2016


Cauliflower Chorizo Tacos
Ingredients

14 ounces uncooked chorizo sausage
1 medium head cauliflower (2 pounds), cut into florets (about 4 1/2 cups)
8 6 inches corn tortillas, warmed*
1 cup canned refried beans, warmed**
Fresh or pickled jalapeno pepper slices, crumbled queso fresco, chopped green onions, and/or lime wedges
Directions
In a very large skillet brown chorizo. Remove from skillet with a slotted spoon; drain on paper towels. Reserve 2 tablespoons drippings in skillet. Add cauliflower to skillet and cook over medium heat for 15 minutes or until tender and lightly browned, stirring occasionally. Return chorizo to skillet and warm through.
Spread each tortilla with some of the beans. Divide cauliflower mixture among tortillas. Top with jalapeno, cheese, and onions and serve with lime wedges.
From the Test Kitchen
*

Stack tortillas and wrap in foil. Heat in a 350 degrees F oven for 10 minutes.

**

Place refried beans in a bowl. Cover with vented plastic wrap. Microwave on high (100% power) for 1 minute or until heated through.

Nutrition Facts (Cauliflower Chorizo Tacos)
Per serving: 641 kcal cal., 42 g fat (16 g sat. fat, 4 g polyunsaturated fat, 19 g monounsatured fat), 92 mg chol., 1539 mg sodium, 34 g carb., 8 g fiber, 5 g sugar, 33 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 01:21 pm   |  Permalink   |  0 Comments  |  Email
Friday, July 15 2016

Ingredients

2
3 ounce packages lime or strawberry- flavored gelatin mix
1 3/4
cups boiling water
1/2
cup tequilla
1/4
cup orange liqueur such as Grand Marnier, Cointreau or Trip Sec
1/4
cup lime juice
Nonstick cooking spray
Margarita salt
Directions
Stir lime gelatin, and boiling water together in a bowl until fully dissolved. Add tequila, orange liqueur and lime juice.
Coat a 2-quart square baking dish with nonstick cooking spray. Pour mixture into dish. Chill for 3 hours or until firm. Cut into 1-inch squares. Serve with salt rimed glasses, if desired.

Posted by: AT 02:14 am   |  Permalink   |  0 Comments  |  Email
Thursday, July 14 2016

Jalapenos add bite, onions add tang, and avocados finish this salad off with the creamy flavor it needs. It's ideal for a summer side and filling enough to be a main meal by itself. 

Ingredients

4 - cups mixed salad greens
1 - 15 ounce can black beans, rinsed and drained
2 - ears of corn, husks and silks removed and kernels cut off the cobs
3/4 - cup matchstick-size pieces peeled jicama
1/2 - cup chopped tomato (1 medium)
1 - medium avocado, halved, seeded, peeled, and sliced
1 - fresh jalapeno chile pepper, stemmed, seeded, and thinly sliced*
2 - cups multigrain tortilla chips with flaxseeds
1/2 - cup refrigerated fresh salsa
1/2 - cup crumbled queso fresco (2 ounces)
1 - recipe Cilantro Ranch Dressing


Directions
Line a large serving platter with salad greens. In a medium bowl combine black beans, corn, jicama, and tomato. Spoon mixture over greens. Arrange avocado and chile pepper slices over bean mixture. Top with chips, salsa, and cheese. Drizzle with Cilantro Ranch Dressing.
From the Test Kitchen
*

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Cilantro Ranch Dressing
Ingredients
1/3 - cup light sour cream
1/4 - cup buttermilk
2 - tablespoons snipped fresh cilantro
1 - tablespoon snipped fresh chives
1 - tablespoon lime juice
2 - cloves garlic, minced
1 - teaspoon chili powder


Directions
In a small bowl whisk together sour cream, buttermilk, cilantro, chives, lime juice, garlic, and chili powder.
Nutrition Facts (Fresh Taco Salad)
Per serving: 214 kcal cal., 9 g fat (3 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 11 mg chol., 447 mg sodium, 29 g carb., 8 g fiber, 4 g sugar, 10 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, July 13 2016

Cinnamon and fruit flavors shine in this cherry pie recipe. The crust is a stunner, too, featuring an easy-as-pie lattice design.

Ingredients

1 - Pastry for Double-Crust Pie or one 15-ounce package rolled refrigerated unbaked piecrusts (2 crusts)
2 - 14 1/2 ounce cans pitted tart red cherries (water pack)
1 1/2 - cups sugar
1/4 - cup cornstarch
1/2 - teaspoon ground cinnamon
1 - tablespoon butter
1/2 - teaspoon almond extract


Directions
Prepare and roll out Pastry for Double-Crust Pie or let refrigerated pie crusts stand at room temperature according to package directions. Line a 9-inch pie plate with a pastry circle; trim to 1/2 inch beyond edge of pie plate. Roll out remaining pastry and cut into 1/2-inch-wide strips.

Preheat oven to 375 degrees F. For filling, drain cherries, reserving the liquid from 1 of the cans (discard liquid from the other can). In a medium saucepan combine sugar, cornstarch, and cinnamon. Gradually stir in reserved cherry liquid. Cook and stir over medium-high heat just until bubbly. Remove from heat; stir in cherries, butter, and almond extract.
Transfer filling to the pastry-lined pie plate. Weave pastry strips in a lattice pattern. Press ends of strips into bottom pastry rim. Fold bottom pastry over strip ends; seal and crimp edge.
To prevent overbrowning, cover edge of pie with foil. Bake in the preheated oven for 35 minutes. Remove foil. Bake for 20 to 25 minutes more or until filling is bubbly and pastry is golden. Cool on a wire rack. Makes 8 servings.
Pastry for Double-Crust Pie
Ingredients

2 1/4 - cups all-purpose flour
3/4 - teaspoon salt
2/3 - cup shortening
Water

Directions
In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time until all the flour mixture is moistened (about 8 to 10 tablespoons total). Divide dough in half. Form each half into a ball. On a lightly floured surface, use your hands to slightly flatten 1 dough ball. Roll dough from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry even with the rim of the pie plate. Fill pie and continue as directed.
Nutrition Facts (Lattice Cherry Pie)
Per serving: 488 kcal cal., 18 g fat (5 g sat. fat, 4 mg chol., 237 mg sodium, 78 g carb., 2 g fiber, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, July 12 2016

Summer is here! Make the most of the season's bounty of fresh produce with these quick dinner recipes. They're all ready in 30 minutes or less.

Ingredients

4
skinless, boneless chicken bresast halves (about 6 ounces each)
3
tablespoons extra-virgin olive oil
1/2
cup chopped fresh basil
2
tablespoons finely chopped red onion
2
cloves garlic, minced
2
teaspoons red wine vinegar
2
teaspoons lemon juice
Directions
Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly to about 1/2-inch thick. Discard plastic wrap. Brush 1 tablespoon oil over both sides of chicken; sprinkle chicken lightly with salt and pepper. Heat a grill or grill pan coated with nonstick cooking spray over medium heat. Grill 4 minutes on each side or until done (165 degrees F).
Meanwhile, in a small bowl combine the remaining oil, basil, onion, garlic, vinegar, and lemon juice. Season to taste with salt and pepper.
Transfer chicken to serving plates. Top with basil mixture. Let stand 5 minutes.
Nutrition Facts (Grilled Chicken with Basil Chimichurri)
Per serving: 301 kcal cal., 15 g fat (2 g sat. fat, 2 g polyunsaturated fat, 9 g monounsatured fat), 124 mg chol., 514 mg sodium, 1 g carb., 0 g fiber, 0 g sugar, 39 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:18 am   |  Permalink   |  0 Comments  |  Email
Monday, July 11 2016

Ingredients

1 1/2
teaspoons coriander seeds
4
peaches, peeled, halved, and pitted or 4 nectarines, halved and pitted
1/2
medium onion, peeled
2
fresh serrano peppers, stemmed and seeded, if desired*
2
fresh Fresno peppers, stemmed and seeded, if desired*
8
roma tomatoes
2
oranges
3
tablespoons fresh lime juice
1/2
teaspoon kosher salt
Directions
Toast coriander seeds in a small dry skillet over medium heat for 2 minutes or until fragrant. Grind in a mortar and pestle or a clean coffee or spice grinder; set aside.
For a charcoal or gas grill, grill the peaches, onion, serrano and Fresno peppers, and 4 of the roma tomatoes on the rack of a covered grill directly over medium-high heat for 2 to 4 minutes or until they have grill marks, turning occasionally. Remove and cool. Chop and place in a medium bowl.
Halve the remaining 4 tomatoes. Coarsely shred the tomatoes using a box grater; discard tomato skin. Add tomato to mixture in bowl.
Finely shred 1 1/2 teaspoons peel from the oranges. Juice the oranges (1/3 cup). Add orange juice, orange peel, lime juice, coriander, and salt to mixture in bowl; toss to combine. Season with additional salt, if desired.
From the Test Kitchen
*

Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Nutrition Facts (Grilled Tomato and Stonefruit Salsa)
Per serving: 25 kcal cal., 0 g fat (0 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 0 mg chol., 52 mg sodium, 6 g carb., 1 g fiber, 4 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 09:36 am   |  Permalink   |  0 Comments  |  Email
Sunday, July 10 2016

Fuzzy, blushing peaches hit the top of our farmers market list thanks to their juicy, candylike flavor and high vitamin and fiber content. Looking for peach recipes to use up your bounty? Try peaches in a bubbly cobbler, pureed into ice cream, added to a parfait, or in any of our other healthy peach desserts (all around 250 calories or less!) to sweeten your summer.

Ingredients

1/2
14.1 ounce package rolled refrigerated unbaked piecrust (1 crust)
2
tablespoons all-purpose flour
1/3
cup granulated sugar
1
teaspoon finely shredded orange peel
3
peaches, halved, pitted and sliced
2
tablespoons orange juice
1/4
cup fresh blueberries
1
egg
1 1/2
teaspoons turbinado sugar
Vanilla ice cream (optional)
Directions
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside. Let piecrust stand at room temperature according to package directions. Meanwhile, in a large bowl combine the flour, granulated sugar, and orange peel. Add peaches and orange juice; gently toss to coat; set aside.
Unroll piecrust on a lightly floured surface. Gently roll piecrust to a 12x10-inch rectangle, trimming as necessary. Transfer rectangle to prepared baking sheet. To make the scalloped edge, use a 2-inch round cutter to gently press circles around the edge of the dough, making sure not to cut all the way through the dough. Use a paring knife to cut around the outside circle edges to remove the scraps. Arrange peach slices in rows down the center of the crust, leaving about a 2-inch border. Spoon any remaining mixture from the bowl over the peaches. Sprinkle peaches with blueberries. Using the parchment paper to lift, fold up edges of pastry over peaches, pleating as necessary. In a small bowl combine egg and 1 tablespoon water; brush over pastry and sprinkle pastry with turbinado sugar.
Bake for 25 minutes or until pastry is golden and filling is bubbly (tart may leak a little as it bakes). Cool slightly and serve with ice cream, if desired.
Nutrition Facts (Peach and Blueberry Slab Pie)
Per serving: 252 kcal cal., 10 g fat (3 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 31 mg chol., 148 mg sodium, 40 g carb., 2 g fiber, 20 g sugar, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 09:33 am   |  Permalink   |  0 Comments  |  Email
Saturday, July 09 2016

Ingredients

8 - ounces dried large rigatoni
1/2 - cup purchased basil pesto
1 - pound flat iron or tri-tip steak, cut into 4 portions
4 - roma tomatoes, sliced
4 - ounces fresh mozzarella cheese, sliced
Fresh Basil Leaves (optional)


Directions
Cook pasta according to package directions; drain.
Meanwhile, remove 2 tablespoon of the pesto and use to brush on steaks. Heat a large heavy skillet over medium heat; add steaks. Cook about 10 minutes or to desired doneness, turning once.
Divide pasta among 4 plates. Top with steak, tomatoes and cheese.
Place remaining pesto in a small microwave safe bowl. Heat on 100 percent power (high) for 20 seconds or until hot, stirring once. Drizzle atop steak/pasta mixture. Top with fresh basil. Makes 4 servings.
Nutrition Facts (Caprese Pasta and Steak)
Per serving: 695 kcal cal., 35 g fat (6 g sat. fat, 1 g polyunsaturated fat, 5 g monounsatured fat), 94 mg chol., 486 mg sodium, 53 g carb., 3 g fiber, 5 g sugar, 40 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:31 am   |  Permalink   |  0 Comments  |  Email
Friday, July 08 2016

Ingredients

1 - cup sugar
1 - cup water
2 - tablespoons lemon juice
3 - cups fresh raspberries
2 - tablespoons orange juice


Directions
For syrup, in a medium saucepan heat and stir sugar and the water over medium heat just until simmering, stirring to dissolve sugar. Remove from heat; stir in lemon juice. Transfer to a medium bowl; cover and chill completely.
Place raspberries and orange juice in a food processor or blender. Cover and process or blend until smooth. Press puree through a fine-mesh sieve; discard seeds. Stir puree into chilled syrup.
Spread raspberry mixture in a 2-quart square baking dish. Cover and freeze about 4 hours or until firm. Break up mixture with a fork; place in food processor or blender, half at a time if necessary. Cover and process or blend for 30 to 60 seconds or until smooth and lightened in color. Spoon sorbet back into the dish; cover and freeze for 6 to 8 hours more or until firm. To serve, let stand at room temperature for 5 minutes before scooping.
From the Test Kitchen
MANGO SORBET:

Prepare as above, except substitute 3 cups cut-up, peeled mango for the raspberries. Omit pressing fruit through a sieve. Makes 4 cups.

Per 1/3 cup: 94 cal., 0 g total fat (0 g sat. fat, 0 g trans fat), 0 mg chol., 1 mg sodium, 24 g carbo., 1 g fiber, 0 g pro.

Exchanges: 1 1/2 Other Carbo.

Nutrition Facts (Raspberry Sorbet)
Per serving: 110 kcal cal., 0 g fat (0 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 0 mg chol., 1 mg sodium, 28 g carb., 3 g fiber, 25 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, July 07 2016

Who can resist making the first summer meal? Especially when it's in a silky lemon-wine sauce! Drizzle the creamy concoction over large shrimp, then side with garlicky spinach quinoa. Coastal perfection.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, July 06 2016

The versatility of chicken breast makes it a classic kitchen staple. Whether you prefer oven-baked, boiled, slow-simmered, or in the skillet -- we have a chicken breast meal any way you want it.

Ingredients

6 - medium boneless skinless chicken breast halves (1-1/2 pounds)
1/2 - cup all-purpose flour
1/2 - teaspoon salt
2 - teaspoons lemon pepper seasoning
1/3 - cup butter
2 - lemons, sliced
2 - tablespoons lemon juice
Hot cooked rice or pilaf (optional)


Directions
Place each chicken breast half between two pieces of plastic wrap. Pound lightly into a rectangle about 1/4 to 1/8 inch thick. Remove plastic wrap. In a shallow bowl, combine the flour, salt. and lemon pepper. Coat chicken breasts with flour mixture.
In a 12-inch skillet cook the chicken breasts in the hot butter, half at a time, over medium-high heat for about 3 minutes on each side or until brown and no longer pink. Remove chicken from skillet. Add lemon slices to skillet; cook for 2 to 3 minutes or until lightly browned, turning once. Return all of the chicken to the skillet, overlapping chicken breasts slightly. Drizzle lemon juice over the chicken breasts. Cook for 2 to 3 minutes more or until pan juices are slightly reduced. Serve chicken, lemon slices, and pan juices over hot cooked rice or pilaf, if desired. Makes 6 servings.
From the Test Kitchen
DIETARY EXCHANGES:

2 starch, 3 very lean meat, 2 fat.

Nutrition Facts (Lemon Butter Chicken Breasts)
Per serving: 258 kcal cal., 12 g fat (7 g sat. fat, 95 mg chol., 725 mg sodium, 8 g carb., 0 g fiber, 27 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, July 05 2016

Give hot dogs the love they deserve with a heap of creative, seasonal meal toppings.

Ingredients

1 - cup grilled corn kernels*
1/3 - cup finely chopped onion (1 small)
1/3 - cup snipped fresh basil
1 - tablespoon mayonnaise
1 - tablespoon sour cream
1 - tablespoon red wine vinegar
1/4 - teaspoon salt
1/4 - teaspoon ground black pepper
1/8 - teaspoon sugar
1 - recipe Grilled Hot Dogs
2 2/3 - cups shredded romaine lettuce
2 - medium roma tomatoes, thinly sliced
1 - medium avocado, seeded, peeled, and thinly sliced
Sliced fresh jalapeno chile peppers** (optional)
Dry-roasted sunflower kernels (optional)
Directions
In a small bowl stir together corn, onion, basil, mayonnaise, sour cream, vinegar, salt, black pepper, and sugar.
Fill each bun from Grilled Hot Dogs with 1/3 cup of the shredded lettuce. Arrange tomato slices on one side of buns and avocado slices on the other side of buns. Place grilled frankfurters in buns. Top each frankfurter with about 1 tablespoon of the corn mixture. If desired, sprinkle with jalapeno peppers and sunflower kernels. Pass the remaining corn mixture.
From the Test Kitchen
We suggest using bratwurst with these toppings.

*TIP:

For grilled corn kernels, remove husks and silks from 2 fresh ears of corn. Brush corn lightly with vegetable oil or coat with nonstick cooking spray. For a charcoal or gas grill, place corn on the rack of a covered grill directly over medium heat. Grill for 15 to 18 minutes or until corn is crisp-tender and charred, turning frequently. Cool slightly and cut kernels from cobs.

**TIP:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Grilled Hot Dogs
Ingredients
8 - frankfurters or smoked chicken, kielbasa, or bratwurst sausage links
8 - frankfurter buns, split
Directions
For a charcoal or gas grill, place frankfurters on the rack of a covered grill directly over medium heat. Grill for 3 to 7 minutes or until heated through, turning occasionally. Remove from grill. If desired, place 8 frankfurter buns, cut sides down, on grill rack. Grill for 1 to 2 minutes or until lightly browned. Serve frankfurters in buns as directed in individual recipes.
Nutrition Facts (Summer Dogs)
Per serving: 333 kcal cal., 19 g fat (6 g sat. fat, 2 g polyunsaturated fat, 8 g monounsatured fat), 26 mg chol., 772 mg sodium, 31 g carb., 3 g fiber, 6 g sugar, 11 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:05 am   |  Permalink   |  0 Comments  |  Email
Monday, July 04 2016

Our spin on the classic Italian ice cream will have your mouth watering at a July 4th potluck. The frozen chocolate, strawberry, and vanilla combo is cut into bite-size bars to serve a crowd, then topped with delicious melted chocolate and toasted almonds.

Ingredients

4 - cups chocolate-flavor crisp rice cereal
1 1/4 - cups chopped toasted almonds
2 - tablespoons butter
2 - cups tiny marshmallows
1 - pint chocolate ice cream (2 cups)
1 - pint vanilla ice cream (2 cups)
1 - pint strawberry ice cream (2 cups)
1/2 - cup miniature semisweet chocolate pieces or 1/3 cup chocolate-flavor syrup or strawberry-flavor ice cream topping (optional)


Directions
Line a 13x9x2-inch baking pan with foil, extending foil over short ends of pan. Butter foil; set pan aside. In a large bowl combine cereal and 3/4 cup of the almonds; set aside.
In a large saucepan heat butter over low heat until melted. Stir in marshmallows until completely melted. Remove from heat. Add cereal mixture to marshmallow mixture; stir gently to coat. Using a buttered spatula or waxed paper, press mixture firmly into prepared pan. Freeze for 10 minutes.
Let ice creams stand at room temperature for 5 minutes. Spread chocolate ice cream evenly over cereal layer in pan. Freeze about 30 minutes or until firm. Spread vanilla ice cream over chocolate ice cream layer; freeze about 30 minutes or until firm. Spread strawberry ice cream over vanilla ice cream layer. Sprinkle with remaining 1/2 cup almonds. If desired, sprinkle with chocolate pieces or drizzle with chocolate syrup. Cover and freeze about 4 hours or until firm.*
Using the edges of the foil, lift frozen mixture out of pan. Cut into about 1 1/2-inch squares. Let stand for 10 minutes before serving.
From the Test Kitchen
*

If you prefer, store, covered, in the freezer for up to 1 month.

Nutrition Facts (Frozen Neapolitans)
Per serving: 71 kcal cal., 3 g fat (2 g sat. fat, 1 g monounsatured fat), 7 mg chol., 36 mg sodium, 9 g carb., 1 g fiber, 6 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Sunday, July 03 2016

Dessert on the grill? Oh, yes! Smoke fresh slices of vitamin-packed peaches on a plank, drape in golden honey, then serve atop tangy goat cheese for a savory-sweet summer treat.


Ingredients

1 - 14x6x3/4-inch maple or apple grilling plank
4 - ounces goat cheese (chevre)
1 - teaspoon snipped fresh basil
1/2 - teaspoon snipped fresh thyme
1/2 - teaspoon snipped fresh chives
1/4 - teaspoon ground black pepper
1 - teaspoon olive oil
2 - medium peaches, halved and pitted*
1/3 - cup walnut or pecan halves, coarsely broken
1 - tablespoon honey


Crackers or toasted baguette-style French bread slices
Directions
At least 1 hour before grilling, soak plank in enough water to cover. Place a weight on plank so it stays submerged during soaking.
In a small bowl combine goat cheese, basil, thyme, chives, and pepper. Form the mixture into a mound and coat evenly with oil; set aside.
For a charcoal or gas grill, grease grill rack. Place plank on the rack of an uncovered grill directly over medium heat until plank begins to crackle and smoke. Meanwhile, place peaches, cut sides down, on grill rack. Grill about 3 minutes or until grill marks appear. Place peaches on the plank; add goat cheese mound and nuts. Cover; grill for 15 to 20 minutes or until peaches are softened and golden.
Transfer plank with peaches, goat cheese, and nuts to a serving platter. Cut peaches into wedges. Drizzle goat cheese with honey. Serve with crackers.
From the Test Kitchen
*

If you like, substitute three plums or three nectarines for the peaches.

Nutrition Facts (Plank-Smoked Peaches and Goat Cheese)
Per serving: 190 kcal cal., 12 g fat (4 g sat. fat, 4 g polyunsaturated fat, 3 g monounsatured fat), 11 mg chol., 214 mg sodium, 17 g carb., 1 g fiber, 7 g sugar, 5 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:15 am   |  Permalink   |  0 Comments  |  Email
Saturday, July 02 2016

When you put fresh fruit in the starring role of your dessert recipe, there's little need for much added sugar. We sprinkle this pie with just a dusting of turbinado sugar for sparkly presentation and let the naturally sweet peaches shine.

Ingredients

1/2 - 14.1 ounce package rolled refrigerated unbaked piecrust (1 crust)
2 - tablespoons all-purpose flour
1/3 - cup granulated sugar
1 - teaspoon finely shredded orange peel
3 - peaches, halved, pitted and sliced
2 - tablespoons orange juice
1/4 - cup fresh blueberries
1 - egg
1 1/2 - teaspoons turbinado sugar
Vanilla ice cream (optional)
Directions
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside. Let piecrust stand at room temperature according to package directions. Meanwhile, in a large bowl combine the flour, granulated sugar, and orange peel. Add peaches and orange juice; gently toss to coat; set aside.
Unroll piecrust on a lightly floured surface. Gently roll piecrust to a 12x10-inch rectangle, trimming as necessary. Transfer rectangle to prepared baking sheet. To make the scalloped edge, use a 2-inch round cutter to gently press circles around the edge of the dough, making sure not to cut all the way through the dough. Use a paring knife to cut around the outside circle edges to remove the scraps. Arrange peach slices in rows down the center of the crust, leaving about a 2-inch border. Spoon any remaining mixture from the bowl over the peaches. Sprinkle peaches with blueberries. Using the parchment paper to lift, fold up edges of pastry over peaches, pleating as necessary. In a small bowl combine egg and 1 tablespoon water; brush over pastry and sprinkle pastry with turbinado sugar.
Bake for 25 minutes or until pastry is golden and filling is bubbly (tart may leak a little as it bakes). Cool slightly and serve with ice cream, if desired.
Nutrition Facts (Peach and Blueberry Slab Pie)
Per serving: 252 kcal cal., 10 g fat (3 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 31 mg chol., 148 mg sodium, 40 g carb., 2 g fiber, 20 g sugar, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 09:53 am   |  Permalink   |  0 Comments  |  Email
Friday, July 01 2016

Almond Noodle Bowl
Ingredients

1 - teaspoon toasted sesame oil
4 - cloves garlic, minced
1/4 - teaspoon crushed red pepper (optional)
1/4 - cup almond butter
1/4 - cup canned unsweetened light coconut milk
1 - tablespoon lime juice
1 - tablespoon reduced-sodium soy sauce
1/2 - teaspoon ground ginger
4 - ounces dried whole grain spaghetti
1 - tablespoon olive oil
1 - pound skinless, boneless chicken breast halves, cut into 1-inch pieces
1 - 16 ounce package frozen stir-fry vegetables
2 - tablespoons water
1/4 - cup fresh cilantro leaves
2 - tablespoons chopped dry roasted whole almonds


Directions
For sauce, in a small skillet heat sesame oil over medium heat. Add garlic and, if desired, crushed red pepper; cook and stir about 1 minute or until garlic starts to brown. Stir in almond butter until melted. Stir in coconut milk, lime juice, soy sauce, and ginger. Set aside.
Cook spaghetti according to package directions; drain.
Meanwhile, in a large skillet heat olive oil over medium-high heat. Add chicken; cook and stir for 4 to 5 minutes or until no longer pink. Stir in stir-fry vegetables and the water. Cook, covered, about 5 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in sauce and spaghetti. Sprinkle with cilantro and almonds.
Nutrition Facts (Almond Noodle Bowl )
Per serving: 359 kcal cal., 16 g fat (2 g sat. fat, 3 g polyunsaturated fat, 8 g monounsatured fat), 58 mg chol., 280 mg sodium, 27 g carb., 5 g fiber, 4 g sugar, 27 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:15 am   |  Permalink   |  0 Comments  |  Email
Thursday, June 30 2016

Not soup. And not cold cereal either. These meals are just as flavor-packed and nutrient-filled as any other meal, but they're served in a bowl. Which, in our opinion, makes them way cooler. Get in on the trend of burrito bowls, smoothie bowls, noodle bowls, all the bowls!

Ingredients

1 - pound fresh or frozen large shrimp
1/2 - pound fresh asparagus, trimmed and cut into 2 1/2-inch pieces
1 - cup dried orzo
2 - tablespoons olive oil
1/4 - cup thin red onion wedges
2 - cloves garlic, minced
2 - tablespoons white wine vinegar
3/4 - teaspoon salt
1/2 - teaspoon dried dill weed
1/4 - teaspoon black pepper
1/2 - cup oil-packed dried tomatoes, drained and coarsely chopped
1/2 - cup frozen baby sweet peas
Snipped fresh dill weed (optional)

Directions
Thaw shrimp, if frozen. In a large saucepan, bring 8 cups water to boiling. Add asparagus; cook about 2 minutes or until tender but still firm. Using a slotted spoon, transfer asparagus to a bowl of ice water. Return water in saucepan to boiling. Add orzo; cook, uncovered, for 9 to 11 minutes or until just tender. Drain, reserving 1/2 cup of the pasta water.
Meanwhile, peel, devein, and rinse shrimp, leaving tails on if desired. In a large skillet heat olive oil over medium heat. Add shrimp, onion, and garlic; cook and stir 3 minutes or until shrimp are opaque.
Stir in vinegar, salt, dill weed, and pepper. Add tomatoes, peas, orzo, reserved pasta water, and the asparagus. Cook and gently stir until heated through. If desired, top with snipped fresh dill.
From the Test Kitchen
TIP

The orzo mixture can be cooled, chilled, and eaten cold.

Nutrition Facts (Dilled Shrimp and Orzo Bowl)
Per serving: 371 kcal cal., 10 g fat (1 g sat. fat, 1 g polyunsaturated fat, 6 g monounsatured fat), 183 mg chol., 631 mg sodium, 40 g carb., 4 g fiber, 3 g sugar, 31 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, June 29 2016

I am such a sucker for lettuce wraps. They are so low in carbs so I become a bottomless pit, stuffing my face without any kind of guilt. And when it’s an exact PF Chang’s replica that can be made in 20 minutes or less – well, that just means I’m having this meal at home 5 times a week.

Ingredients
1 tablespoon olive oil
1 pound ground chicken
2 cloves garlic, minced
1 onion, diced
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon freshly grated ginger
1 teaspoon Sriracha, or more, to taste
1 (8­ounce) can whole water chestnuts, drained and diced
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 head butter lettuce
Instructions
Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until
browned, about 3­5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions
have become translucent, about 1­2 minutes. Stir in chestnuts and green onions until tender,
about 1­2 minutes; season with salt and pepper, to taste.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf,
taco­style

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, June 28 2016

Fit family meals into your busy summer schedule with our best time-saving, no-cook recipes. Try our no-bake cheesecake, chocolate-dipped bananas, sandwiches, lettuce wraps, and lentil bowls packed with fresh produce. These easy no-cook dinners are perfect for summer.

Ingredients

1 - pound fresh peeled, deveined cooked shrimp
1 1/2 - cups chopped fresh pineapple
1 - cup chopped red sweet pepper
1/2 - cup snipped fresh cilantro
2 - teaspoons toasted sesame oil
Salt, Ground black pepper
1 - head Boston or Bibb lettuce, leaves separated


Directions
Coarsely chop shrimp. In a medium bowl stir together shrimp, pineapple, sweet pepper, cilantro, and oil. Season to taste with salt and black pepper. To serve, spoon shrimp mixture into lettuce leaves.
Nutrition Facts (Shrimp and Pineapple Lettuce Cups)
Per serving: 179 kcal cal., 3 g fat (0 g sat. fat, 1 g polyunsaturated fat, 1 g monounsatured fat), 214 mg chol., 131 mg sodium, 11 g carb., 2 g fiber, 8 g sugar, 28 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:09 am   |  Permalink   |  0 Comments  |  Email
Monday, June 27 2016

Fire up the grill and try one of our favorite grilling recipes, from classic main dishes -- including chicken, ribs, pork, burgers, steak, and more -- to seasonal sides, salads, skewers, and desserts.

Ingredients

1
cup California red oak or oak wood chips
1
tablespoon kosher salt
1
tablespoon granulated garlic
1
teaspoon onion powder
1
teaspoon ground black pepper
1
teaspoon dried parsley flakes
1
pound boneless beef tri-tip roast (bottom sirloin roast)
Red Wine Vinegar Baste (see recipe, page ???)
3
tablespoons olive oil
2
tablespoons lemon juice
3
firm medium avocados, halved, seeded
Directions
In a large bowl, soak wood chips in enough water to cover for 1 hour. For the rub, in a small bowl combine the 1 tablespoon salt, the garlic, onion powder, pepper, and parsley flakes.
Trim fat from roast. Place roast in a shallow dish. Generously sprinkle rub evenly over all sides of the roast; rub in with your fingers.
For a charcoal grill, arrange medium-hot coals around a drip pan. Drain wood chips and sprinkle over the coals. Test for medium heat above pan. Place roast on grill rack over pan. Cover and grill to desired doneness, turning once halfway through grilling and brushing with the Red Wine Vinegar Baste three times during the first 30 minutes of grilling.* Allow 35 to 40 minutes for medium-rare (135 degrees F) or 40 to 45 minutes for medium (150 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Add wood chips according to the manufacturer's directions. Place roast on grill rack over the burner that is turned off. Grill as above.) Discard any remaining Red Wine Vinegar Baste.
Remove roast from grill. Cover roast with foil; let stand for 15 minutes. The temperature of meat after standing should be 145 degrees F for medium-rare or 160 degrees F for medium. To serve, cut roast diagonally against the grain.
In a small bowl combine oil and lemon juice; brush over cut sides of avocados. Sprinkle with additional salt. While roast stands, grill avocado halves about 10 minutes or until grill marks form, turning once halfway through grilling. Remove and keep warm. Slice avocados; serve with sliced roast.
From the Test Kitchen
RED WINE VINEGAR BASTE

In a small bowl, whisk together 1/4 cup red wine vinegar, 1/4 cup olive oil, and 1 tablespoon bottled minced garlic.

*TEST KITCHEN TIP:

If desired, after turning roast insert an oven-going meat thermometer into center of roast and brush with Red Wine Vinegar Baste; continue to brush frequently with the baste until meat thermometer registers 120 degrees F. Continue to grill until desired doneness.

Nutrition Facts (Tri-Tip Roast with Grilled Avocados)
Per serving: 511 kcal cal., 39 g fat (8 g sat. fat, 3 g polyunsaturated fat, 24 g monounsatured fat), 98 mg chol., 1131 mg sodium, 8 g carb., 5 g fiber, 0 g sugar, 33 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:17 am   |  Permalink   |  0 Comments  |  Email
Sunday, June 26 2016


New Potato Chicken Soup
Ingredients

1 - pound skinless, boneless chicken thighs, cut into 1-inch pieces
3 - cups reduced-sodium chicken broth
1 pound tiny new yellow or red potatoes, scrubbed and quartered
3/4 cup sliced spring onions, ramps, or green onions (white parts)
1 carrot, sliced 1/4-inch thick
3 cloves garlic, minced
1/4 teaspoon salt
1/2 cup half-and-half
3 tablespoons all-purpose flour
1 cup fresh English peas, shelled, or frozen peas
1 ounce crumbled goat cheese (chevre), (optional)
1 teaspoon snipped fresh thyme
1 recipe Caramelized Shallots (optional)


Directions
Place chicken in a 3 1/2- to 4-quart slow cooker. Add the next five ingredients (through salt).
Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours.
If using low, turn cooker to high. In a small bowl whisk together the half-and-half and flour; add to soup in cooker. Stir in peas, goat cheese (if using), and thyme. Cover and cook 15 minutes more or until thickened. If desired, top servings with additional crumbled goat cheese and Caramelized Shallots.
Caramelized Shallots
Ingredients
2
tablespoons butter
1
cup thinly sliced shallots or onions
Directions
In a medium skillet cook shallots in hot butter over medium heat until golden brown, 7 to 10 minutes.
Nutrition Facts (New Potato Chicken Soup)
Per serving: 223 kcal cal., 6 g fat (2 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 79 mg chol., 477 mg sodium, 22 g carb., 4 g fiber, 4 g sugar, 21 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:30 am   |  Permalink   |  0 Comments  |  Email
Saturday, June 25 2016

Ingredients

1 recipe Cilantro Dressing
8 ounces beef flank steak
2 small yellow and/or red sweet peppers, halved
1 ear fresh sweet corn
2 green onions, trimmed
Nonstick cooking spray
2 cups torn romaine lettuce
4 cherry tomatoes, halved
1/4 of a small avocado, peeled and thinly sliced (optional)
Directions
Prepare Cilantro Dressing and divide it into two portions.
Trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag set in a shallow dish. Pour one portion of the Cilantro Dressing over steak; set remaining dressing aside. Seal bag; turn to coat steak. Marinate in the refrigerator for 30 minutes.
Coat sweet peppers, corn, and green onions with cooking spray.
For a charcoal grill, place steak and corn on the grill rack directly over medium coals. Grill, uncovered, until steak is desired doneness and corn is tender, turning steak once halfway through grilling and turning corn occasionally. For steak, allow 17 to 21 minutes for medium rare (145 degrees F) to medium (160 degrees F). For corn, allow 15 to 20 minutes. Add sweet pepper halves to the grill for the last 8 minutes of grilling and green onions to the grill for the last 4 minutes of grilling, turning frequently. (For a gas grill, preheat grill. Reduce heat to medium. Place meat and then vegetables on grill rack over heat. Cover and grill as above.)
Thinly slice steak against the grain. Coarsely chop sweet peppers and green onions; cut corn from cob, leaving kernels in "sheets." To serve, divide romaine lettuce between two bowls. Place steak, grilled vegetables, tomatoes, and, if desired, avocado slices on lettuce. Drizzle salads with the reserved portion of Cilantro Dressing.
Cilantro Dressing
Ingredients
3 tablespoons lime juice
2 tablespoons chopped shallot
2 tablespoons snipped fresh cilantro
1 tablespoon olive oil
1 tablespoon water
2 teaspoons honey
1 large clove garlic, peeled and quartered
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
Directions
In a blender or small food processor combine lime juice, shallot, cilantro, olive oil, water, honey, garlic, chili powder, salt, and cumin. Cover and blend or process until combined.
Nutrition Facts (Grilled Flank Steak Salad)
Per serving: 337 kcal cal., 12 g fat (3 g sat. fat, 1 g polyunsaturated fat, 6 g monounsatured fat), 47 mg chol., 375 mg sodium, 31 g carb., 5 g fiber, 13 g sugar, 29 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 09:54 am   |  Permalink   |  0 Comments  |  Email
Friday, June 24 2016

Red colored sugar
1 - lime wedge
3 - cups Triple Sec or other orange liqueur
2 - cups tequila
1 1/2 - cups freshly squeezed lime juice
1 - cup superfine sugar or powdered sugar
2 - cups orange juice
Ice cubes
Grenadine syrup
orange slices (optional)
Directions
Place sugar on a small plate. Rub rims of glasses with the lime wedge. Dip rims of glasses in sugar to coat; set aside.
In a pitcher combine Triple Sec, tequila, lime juice, and sugar. Stir until sugar is dissolved. Stir in orange juice. Chill until ready to serve.
Place ice cubes in sugar-rimmed glasses. Pour tequila mixture over ice cubes and add 2 dashes grenadine syrup to each glass. Garnish with orange slices, if desired.
Nutrition Facts (Tequila Sunrise Margarita)
Per serving: 429 kcal cal. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:22 am   |  Permalink   |  0 Comments  |  Email
Thursday, June 23 2016

Ingredients

4 - cups assorted tiny tomatoes
2 - cups arugula or watercress
1 - small fennel bulb, quartered, cored, and very thinly sliced (about 1 cup)
1/3 - cup chopped fresh Italian parsley
2 - shallots, finely chopped (about 1/4 cup)
1/4 - cup olive oil
3 - tablespoons champagne vinegar
1 - teaspoon lemon zest
1/4 - teaspoon salt
1/8 - teaspoon ground black pepper


Directions
In a salad bowl toss together tomatoes, arugula, fennel, and parsley. For Champagne Vinaigrette, in a screw-top jar combine shallots, oil, vinegar, zest, salt, and black pepper. Cover; shake well. Pour over salad.
Nutrition Facts (Tiny Tomato Salad with Champagne Vinaigrette)
Per serving: 58 kcal cal., 5 g fat (1 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 0 mg chol., 58 mg sodium, 4 g carb., 1 g fiber, 2 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:02 am   |  Permalink   |  0 Comments  |  Email
Wednesday, June 22 2016

Ingredients
For pancakes:
1 large egg
85 gr (1/3 cup) sour cream
200 ml (1/2 cup + 1/3 cup) milk
170 gr (1 1/4 cup) flour
1/2 teaspoon baking soda
1/4 teaspoon salt
6 sun dried tomatoes, finely chopped
about 3 tablespoons fresh chopped parsley
oil for greasing the pan
The rest:
1-2 tablespoons sunflower oil
2 large eggs (or 4 if serving 4 people)
50 gr (about 2 oz) baby spinach
1/2 small lemon
freshly ground pepper and sea salt to taste
Directions
First make the pancakes: 
In a large bowl beat the egg until fluffy. Add sour cream and milk and stir until incorporated.
Slowly add the flour, baking soda and salt; gently whisk in. Do not overmix, lumps of flour are okay.
Lastly fold in the chopped parsley and sun dried tomatoes.
Warm a pan or skillet over high heat. When hot, lower the temperature to medium-high, brush the pan with sunflower oil (or melted butter) and ladle in approximately 60 ml (1/4 cup) of batter.
Cook the pancake for a few minutes until it starts to bubble, then flip it over and cook for another minute or so.
Continue with the rest of the batter. Transfer the pancakes on a plate.
Make the eggs: 
Reheat the pan or skillet over high heat and grease it with oil. When it's really hot, crack in the egg close to the bottom of the pan.
Let the egg cook until the edges are crispy and the egg white is cooked.
Do the same with the other egg(s) and serve right away.
Notes
If using jarred sun-dried tomatoes, which are usually preserved in olive or sunflower oil, drain them first and tap with a paper towel before chopping. 

On making a good FRIED EGG:

The secret to a perfect crispy fried egg is a very hot greased pan. Don't drop in an egg until you are sure it's hot enough. You can feel the heat if you move your hand over the pan. Then crack in the egg, with your face away from the pan. When the egg hits the pan, it'll make a funny noise, the egg white bubbles will burst and splatter over the pan and the edges will immediately start to turn into a perfect crust. Let the egg cook until the whites go from translucent to completely white and aren't runny anymore. You can brush the uncooked whites over the cooked parts with your spatula to ensure the whole egg white is cooked through and through.
Also, you can speed things up a little by covering the pan with a lid or some aluminum foil, but I never do this for long, as I don't want to risk overcooking the egg yolk. A minute or two is all you need for a good fried egg. I usually fry each egg on its own, but have cooked three at once before. The egg whites usually merge as they cook and I split the eggs with a spatula before serving. 

If you want to spice things up, add a dash of Tabasco or other hot sauce to your egg.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, June 21 2016

Frozen puff pastry and packaged mixed berries make this summery slab pie so simple! With just 30 minutes of prep, the fruit-filled dessert is ready for the oven.

Ingredients

1/2
17.3 ounce package frozen puff pastry, thawed (1 sheet)
1/4
cup sugar
1
tablespoon cornstarch
1
tablespoon finely chopped crystallized ginger
1
12 ounce package frozen mixed berries, thawed and drained (about 2-1/2 cups)
1
egg
2
tablespoons water
Coarse sugar (optional)
Directions
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or foil. On a lightly floured surface, roll thawed puff pastry into a 15x12-inch rectangle. Transfer to the parchment-lined baking sheet; set aside.
In a medium bowl, stir together the 1/4 cup sugar, cornstarch, and ginger. Halve any large berries. Add berries to sugar mixture; gently toss to coat.
Spoon berry mixture onto one crosswise half of the prepared puff pastry, spreading evenly to 1 inch from the edges. In a small bowl, whisk together egg and the water. Brush some of the egg mixture on the uncovered edges of the pastry.
Fold over the uncovered pastry half to enclose the fruit. Using a fork, firmly press together edges of top and bottom pastry to create a seal. Brush the top of the pastry with egg mixture and, if desired, sprinkle with coarse sugar. Cut 2 to 3 slits in pastry top.
Bake in the preheated oven for 25 to 30 minutes or until pastry is golden and filling is bubbly. Transfer to a wire rack; cool. Cut into bars. Makes 16 bars.
From the Test Kitchen
Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 1 day.

MAKE-AHEAD TIP:

Store the baked and cooled pie in a single layer in an airtight container, then refrigerate for up to 1 day. Or freeze for up to 4 months.

Nutrition Facts (Berry Slab Pie)
Per serving: 116 kcal cal., 6 g fat 13 mg chol., 43 mg sodium, 14 g carb., 1 g fiber, 3 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet
Related Categories

Posted by: AT 02:15 am   |  Permalink   |  0 Comments  |  Email
Monday, June 20 2016

Fire up the grill and try one of our favorite grilling recipes, from classic main dishes -- including chicken, ribs, pork, burgers, steak, and more -- to seasonal sides, salads, skewers, and desserts.

Ingredients

1
whole bulbs garlic
3
teaspoons snipped fresh basil or 1 teaspoon dried basil, crushed
1
tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
2
tablespoons olive oil or vegetable oil
1 1/2
pounds boneless beef ribeye steaks or sirloin steak, cut 1 inch thick
1
teaspoons cracked black pepper
1/2
teaspoon salt
Directions
Cut off the top 1/2 inch of garlic bulb to expose the ends of the individual cloves. Leaving garlic bulb whole, remove any loose, papery outer layers. Fold a 20x18-inch piece of heavy foil in half crosswise; trim to make a 10-inch square. Place bulb, cut end up, in the center of foil. Sprinkle with basil and rosemary; drizzle with oil. Bring up two opposite edges of foil; seal with a double fold. Fold the remaining ends to completely enclose garlic, leaving space for steam to build.
For a charcoal grill, grill packet on the rack of an uncovered grill directly over medium coals about 30 minutes or until garlic is feels soft when packet is squeezed, turning occasionally during grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place packet on grill rack over heat. Cover and grill as directed.)
Meanwhile, trim fat from steaks. Sprinkle steaks evenly with pepper and salt; rub in with your fingers. While garlic is grilling, add steaks to grill rack. Grill steaks to desired doneness, turning once halfway through grilling. For ribeye steaks, allow 10 to 12 minutes for medium rare (145 degrees F) or 12 to 15 minutes for medium (160 degrees F). For sirloin steak, allow 14 to 18 minutes for medium rare (145 degrees F) or 18 to 22 minutes for medium (160 degrees F).
To serve, cut steaks into six pieces. Remove garlic from foil, reserving basil mixture. Squeeze garlic pulp onto steaks. Mash pulp slightly, spreading it over steaks. Drizzle steaks with the reserved basil mixture.
Nutrition Facts (Steaks with Roasted Garlic)
Per serving: 189 kcal cal., 9 g fat (2 g sat. fat, 1 g polyunsaturated fat, 5 g monounsatured fat), 52 mg chol., 139 mg sodium, 4 g carb., 0 g fiber, 0 g sugar, 22 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:17 am   |  Permalink   |  0 Comments  |  Email
Sunday, June 19 2016

Refresh dinner tonight with these delicious Mexican meals. Each recipe takes just about 30 minutes from start to finish, making any one you choose perfect for a weeknight meal. With easy nachos, pizza, quick fajitas, and sandwiches, we've got Mexican night covered.

Ingredients

12
ounces uncooked ground chicken
1/3
cup chopped onion (1 small)
2
teaspoons ground coriander
2
teaspoons ground cumin
1/2
teaspoon salt
1
14 1/2 ounce can no-salt-added diced tomatoes, undrained
2/3
cup finely chopped peeled potato (1 small)
1/4
cup snipped pitted dried plums (prunes)
1/4
cup chopped pimiento-stuffed green olives
2
corn tostada shells
6
cups shredded lettuce
1/4
cup shredded reduced-fat Monterey Jack cheese (1 ounce)
Sliced green onion (optional)
Snipped fresh cilantro (optional)
Directions
In a large skillet cook chicken and chopped onion over medium heat until chicken is no longer pink, using a wooden spoon to break up chicken as it cooks. Drain off fat. Add coriander, cumin, and salt to chicken mixture in skillet; cook and stir for 1 to 2 minutes. Add tomatoes, potato, dried plums, and olives. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender. Uncover; cook about 3 minutes more or until most of the liquid has evaporated.
Meanwhile, heat tostada shells according to package directions until crisp. Arrange shredded romaine on a serving platter. Spoon chicken mixture over romaine. Sprinkle cheese over all. Coarsely crush the tostada shells; sprinkle over salad. If desired, garnish with green onion and/or cilantro.
Nutrition Facts (Picadillo-Style Chicken Taco Salad)
Per serving: 272 kcal cal., 12 g fat (4 g sat. fat, 2 g polyunsaturated fat, 5 g monounsatured fat), 78 mg chol., 596 mg sodium, 25 g carb., 5 g fiber, 9 g sugar, 20 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Saturday, June 18 2016

Celebrate the season with our best summer recipes, including easy salads and quick grilling ideas. The best part? These summer meals are all less than 400 calories, which makes it easy to stick to your beach-season diet.

Ingredients

1/4
cup grape seed oil or olive oil
3
tablespoons balsamic vinegar
1
tablespoon dried dillweed
1
large clove garlic, minced
1/4
teaspoon freshly ground black pepper
1/4
teaspoon dried oregano, crushed
4
medium skinless, boneless chicken breast halves
Montreal steak seasoning or Kansas City steak seasoning
8
cups mesclun or spring salad greens or spinach
3/4
cup seedless red grapes, halved
1/3
cup crumbled goat cheese
1/4
cup pine nuts, toasted
Directions
For vinaigrette, in a screw-top jar combine oil, vinegar, dillweed, garlic, pepper, and oregano. Cover and shake well; let stand 1 hour.
Meanwhile, sprinkle chicken breast halves lightly with steak seasoning. Grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until tender and no longer pink (170 degree F), turning once. Cool slightly.
Arrange salad greens on 4 plates; top with grapes, goat cheese, and pine nuts. Slice each chicken breast and arrange one sliced breast on each salad. Shake dressing and drizzle over the salads. Makes 4 servings
Nutrition Facts (Grilled Chicken Salad)
Per serving: 400 kcal cal., 23 g fat (4 g sat. fat, 12 g polyunsaturated fat, 5 g monounsatured fat), 86 mg chol., 167 mg sodium, 12 g carb., 2 g fiber, 8 g sugar, 38 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 01:04 am   |  Permalink   |  0 Comments  |  Email
Friday, June 17 2016

Share some sweets at your next get-together with our favorite potluck desserts. We have the desserts you've been dreaming of, including fresh fruit bars, chocolate brownies, and fun and easy cupcakes!

Ingredients

1/3
cup butter
3
eggs
2 1/4
cups all-purpose flour
1
teaspoon baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
1 1/3
cups sugar
1/4
cup frozen lemonade concentrate, thawed
1
teaspoon vanilla
1 1/4
cups buttermilk or sour milk
Yellow food coloring (optional)
Lemon Butter Frosting
Thin lemon slices (optional)
Directions
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 13x9x2-inch baking pan; set aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.
Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in lemonade concentrate and vanilla. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. If desired, stir in a few drops of yellow food coloring. Spread batter into prepared pan.
Bake for 30 to 35 minutes or until top springs back when lightly touched. Cool in pan on a wire rack. Spread cake with Lemon Butter Frosting. If desired, garnish with lemon slices (slices should be removed before eating).
Lemon Butter Frosting
Ingredients
1/3
cup softened butter
1
cup powdered sugar
1/3
cup frozen lemonade concentrate, thawed
1/2
teaspoon vanilla
3
cups powdered sugar
1
teaspoons frozen lemonade concentrate, thawed
Directions
In a large mixing bowl beat softened butter with an electric mixer on medium speed until smooth. Gradually add the 1 cup powdered sugar, beating well. Beat in the 1/3 cup frozen lemonade concentrate and vanilla. Gradually beat in the additional powdered sugar. Beat in additional frozen lemonade concentrate to reach spreading consistency. Makes 2 cups.
Nutrition Facts (Lemonade Cake)
Per serving: 380 kcal cal., 10 g fat (6 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 65 mg chol., 238 mg sodium, 71 g carb., 1 g fiber, 56 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet
 

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, June 16 2016

Put down the greasy potato chips and nosh on this: a gorgeous lineup of healthy potluck side dishes under 250 calories. With new twists like champagne-tossed tomatoes and classics like potato salad and deviled eggs, these healthy potluck side dishes give you more of what you love -- for less.

Ingredients

1
large beet (8 ounces)
2
cups water
1
cup white vinegar
12
hard-cooked eggs, peeled
1/3
cup mayonnaise
2
tablespoons sweet pickle relish
1
tablespoon whole grain mustard
Directions
Wash, peel, and cube the beet. Place in a medium saucepan with water and vinegar; bring to boiling. Reduce heat and simmer, covered, for 15 minutes. Remove from heat; set aside to cool completely (do not drain).
Place the eggs in the saucepan with beet and liquid. Let stand 10 to 15 minutes. Remove from liquid and slice in half (discard beet and liquid). Remove the yolk and set the whites aside.
Mash the yolks with the mayonnaise, relish, mustard, and a pinch of salt. Pipe or scoop back into egg white halves. Sprinkle with coarse salt.
Nutrition Facts (Beet-Dyed Deviled Eggs)
Per serving: 61 kcal cal., 5 g fat (1 g sat. fat, 2 g polyunsaturated fat, 2 g monounsatured fat), 95 mg chol., 69 mg sodium, 1 g carb., 0 g fiber, 1 g sugar, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet
Related Categories

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, June 15 2016

Ready to win the potluck? You will when you tote along one of these flavorful side dish recipes. Here you'll find classic potluck recipes (and a few inventive twists!) for layered salads, pasta salad, baked beans, potato salad, and much more.

Ingredients

1
8 1/2 ounce package corn muffin mix
1
cup mayonnaise or salad dressing
1
8 ounce carton sour cream
1
1 ounce envelope ranch dry salad dressing mix
2
cups shredded cheddar cheese (8 ounces)
2
15 ounce can pinto beans, rinsed and drained
2
15 1/4 ounce cans whole kernel corn, drained
10
slices bacon, crisp-cooked, drained, and crumbled
3
cups coarsely chopped tomatoes
1
cup chopped green and/or red sweet pepper
1/2
cup sliced green onions (4)
Directions
Prepare corn muffin mix according to package directions for corn bread. Cool and crumble (should have about 5 cups).* Set aside.
For dressing, in a small bowl combine mayonnaise, sour cream, and salad dressing mix.
In a 3- to 4-quart glass salad bowl or 3-quart rectangular baking dish layer crumbled corn bread and 1 cup of the cheese. Spread with half of the dressing. Layer in the following order: beans, corn, the remaining 1 cup cheese, bacon, tomatoes, sweet pepper, and the remaining dressing. Cover tightly and chill overnight.
Tote salad and green onions in an insulated cooler with ice packs. Before serving, sprinkle salad with green onions.
From the Test Kitchen
*TIP:

If you like, toast the crumbled corn bread. Preheat oven to 350 degrees F. Spread the corn bread in a 15x10x1-inch baking pan. Bake about 10 minutes or until crisp; cool.

MUST-HAVE EQUIPMENT:

Insulated cooler with ice packs

Nutrition Facts (Mississippi Corn Bread Salad)
Per serving: 342 kcal cal., 21 g fat (7 g sat. fat, 6 g polyunsaturated fat, 3 g monounsatured fat), 38 mg chol., 779 mg sodium, 30 g carb., 4 g fiber, 3 g sugar, 11 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:20 am   |  Permalink   |  1 Comment  |  Email
Tuesday, June 14 2016

Like your dessert with a little tartness? Say hello to your new BFF: rhubarb. The pretty pink plant is tasty, puckery, and perfect for dessert recipes such as rhubarb pie, rhubarb crisp, and rhubarb cobbler. You'd better catch these hot stalks while you can -- their fleeting season is mid- to late spring.

Ingredients

RICH BUTTER PASTRY

2 1/4
cups all-purpose flour
1/4
cup granulated sugar
1/4
teaspoon salt
1/2
cup shortening
1/4
cup cold butter, cut into 1/2-inch cubes
6
tablespoons ice water
STRAWBERRY RHUBARB FILLING

2 1/2
tablespoons quick-cooking tapioca
1
tablespoon grated fresh ginger
1/4
teaspoon salt
1
pound fresh rhubarb, cut into 1-inch pieces (3 cups) or one 16-oz. package frozen cut rhubarb
3
cups sliced fresh strawberries
1 1/4
cups sugar
Directions
For Rich Butter Pastry, in a medium bowl stir together flour, sugar, and salt. Using a pastry blender, cut in shortening and butter cubes until pieces are pea-size. Sprinkle 1 Tbsp. of the water over part of the flour mixture; toss with form. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 Tbsp. of the water at a time, until all the flour mixture is moistened. Gather flour mixture into a ball, using hands to combine until it holds together. Divide pastry into two portions, one portion with 1/3 of the dough and one portion with 2/3 of the dough. Shape the smaller pieces of pastry into 5x1 1/2- inch round log. Shape the larger pieces of dough into a 7x2-inch round log. Wrap pastry with plastic wrap and freeze for 1 to 2 hours or until firm.
Meanwhile, for Strawberry Rhubarb Filling, in a large bowl stir together sugar, tapioca, ginger and salt. Add rhubarb and strawberries; gently toss until coated. Let rhubarb mixture stand for 15 minutes, stirring occasionally. (If using frozen rhubarb, let mixture stand 45 minutes.) Meanwhile, remove pastry from freezer and let stand 10-15 minutes or until easy to slice.
Preheat oven to 375 degrees F. Using a sharp knife with a thin blade, cut teh chilled 7-inch dough log into 28 thin slices. Place 16 of the slices around the edge of a 9-inch deep-dish pie plate. Place the remaining slices in the bottom of the pie plate. Using your fingers, press the pieces of the pastry together to fill in the gaps. Flute edges as desired.
Stir fruit mixture and transfer to the pastry-lined pie plate. Slice the remaining pastry into 15 to 18 slices. Place slices on top of fruit.
To prevent overbrowning, cover edge of pie with foil. Place a foil-lined baking sheet on the rack below the pie in oven. Bake for 60 minutes (75 minutes if using frozen fruit). Remove foil; bake 15 to 20 minutes more or until filling is bubbly and crust is golden. Cool on a wire rack. Makes 8 servings.
Nutrition Facts (Best-Ever Strawberry Rhubarb Pie)
Per serving: 481 kcal cal., 19 g fat (7 g sat. fat, 4 g polyunsaturated fat, 7 g monounsatured fat), 15 mg chol., 201 mg sodium, 74 g carb., 3 g fiber, 41 g sugar, 5 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:18 am   |  Permalink   |  0 Comments  |  Email
Monday, June 13 2016

Ingredients

1/4 - cup grape seed oil or olive oil
3 - tablespoons balsamic vinegar
1 - tablespoon dried dillweed
1  - large clove garlic, minced
1/4  - teaspoon freshly ground black pepper
1/4 - teaspoon dried oregano, crushed
4 - medium skinless, boneless chicken breast halves
Montreal steak seasoning or Kansas City steak seasoning
8 - cups mesclun or spring salad greens or spinach
3/4 - cup seedless red grapes, halved
1/3 - cup crumbled goat cheese
1/4 - cup pine nuts, toasted


Directions
For vinaigrette, in a screw-top jar combine oil, vinegar, dillweed, garlic, pepper, and oregano. Cover and shake well; let stand 1 hour.
Meanwhile, sprinkle chicken breast halves lightly with steak seasoning. Grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until tender and no longer pink (170 degree F), turning once. Cool slightly.
Arrange salad greens on 4 plates; top with grapes, goat cheese, and pine nuts. Slice each chicken breast and arrange one sliced breast on each salad. Shake dressing and drizzle over the salads. Makes 4 servings
Nutrition Facts (Grilled Chicken Salad)
Per serving: 400 kcal cal., 23 g fat (4 g sat. fat, 12 g polyunsaturated fat, 5 g monounsatured fat), 86 mg chol., 167 mg sodium, 12 g carb., 2 g fiber, 8 g sugar, 38 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:34 am   |  Permalink   |  0 Comments  |  Email
Sunday, June 12 2016

Chill out this summer with delightful frozen desserts. Whether you're hosting a party or just want to indulge in a special dessert, our best ice cream cakes and frozen pies and treats are a sweet option for cooling off on a hot day.

Frozen Peanut Butter Pie
Ingredients

2 1/4
cups whipping cream
1 1/4
cups creamy or chunky peanut butter
1
cup powdered sugar
1
cup (about 15) bite-size chocolate-covered peanut butter cups, chopped
1
purchased chocolate cookie crumb pie shell
6
chocolate-covered peanut butter cups, halved
Directions
In a small saucepan, combine 1/4 cup of the cream, the peanut butter, and 1/4 cup of the powdered sugar. Cook and stir over medium heat until smooth. Cool to room temperature.
Meanwhile, in a medium bowl, combine the remaining 2 cups cream and the remaining 3/4 cup powdered sugar. Beat with an electric mixer on medium speed until stiff peaks form (tips stand straight).
Fold peanut butter mixture into whipped cream. Fold in the chopped peanut butter cups. Spoon mixture into pie shell. Top with the halved peanut butter cups. Freeze about 3 hours or until nearly firm. Makes 12 servings.
Nutrition Facts (Frozen Peanut Butter Pie)
Per serving: 464 kcal cal., 36 g fat (15 g sat. fat, 63 mg chol., 243 mg sodium, 30 g carb., 2 g fiber, 9 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:28 am   |  Permalink   |  0 Comments  |  Email
Saturday, June 11 2016

Ingredients

3
bolillos (Mexican rolls) or large crusty hard rolls
2
tablespoons butter, melted
3
ounces uncooked chorizo sausage, casings removed if present
1/2
16 ounce can refried beans (about 1 cup)
8
eggs
2
tablespoons milk
1/2
teaspoon chili powder
salt
1
tablespoon butter
1
avocado, halved, seeded, peeled, and sliced
3/4
cup shredded queso Chihuahua or Monterey Jack cheese (3 ounces)
3/4
cup purchased salsa (optional)
Directions
Preheat broiler. Slice each roll in half horizontally. Brush cut sides of rolls with the 2 tablespoons butter. Place rolls, cut sides up, on a baking sheet. Broil 5 inches from the heat for 1 to 2 minutes or until golden brown; set aside.
In a large skillet cook chorizo over medium heat until brown, using a wooden spoon to break up meat as it cooks. Drain well on paper towels; set aside.
Spoon refried beans into a small microwave-safe bowl. Microwave on 100 percent power (high) about 1-1/2 minutes or until heated through, stirring once.
In a medium bowl combine eggs, milk, chili powder, and salt. Beat lightly with a fork. In a large nonstick skillet melt the 1 tablespoon butter over medium heat. Add egg mixture and chorizo; cook for 2 to 3 minutes or until egg mixture is cooked through but still glossy and moist, lifting and folding the mixture with a spatula as needed while cooking.
Spoon refried beans on the cut sides of the roll halves; spread beans evenly. Place roll halves on a baking sheet. Top beans with scrambled eggs, avocado slices, and cheese. Broil 5 inches from the heat for about 3 minutes or just until cheese is melted and bubbly.
If desired, serve molletes with salsa.
Nutrition Facts (Scrambled Egg Molletes)
Per serving: 438 kcal cal., 27 g fat (11 g sat. fat, 2 g polyunsaturated fat, 10 g monounsatured fat), 325 mg chol., 713 mg sodium, 29 g carb., 4 g fiber, 2 g sugar, 21 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:14 am   |  Permalink   |  0 Comments  |  Email
Friday, June 10 2016

We love cupcakes, and these are our best recipes yet! Perfect for sharing with friends and family, these delicious cupcake recipes -- including vanilla, chocolate, luscious red velvet, and salted caramel -- will get rave reviews. Bonus: Homemade cupcake frosting recipes are included, too!

Ingredients

1/2
cup butter
4
egg whites
2
cups all-purpose flour
1
teaspoon baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
1 3/4
cups sugar
3
tablespoons Irish cream liqueur
1
teaspoon vanilla
1 1/4
cups buttermilk or sour milk*
3
ounces bittersweet chocolate, melted and cooled
1
recipe Irish Cream Ganache
1
recipe Irish Cream Icing
Coffee beans, chopped (optional)
Directions
Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line 2 1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.
Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, liqueur, and vanilla. Beat until combined, scraping sides of bowl occasionally. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined.
Transfer 2-1/2 cups batter to a medium bowl; stir in melted chocolate. Fill each prepared muffin cup about two-thirds full, spooning chocolate batter into one side of cup and white batter into other side of cup**.
Bake about 20 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on racks.
Spread Irish Cream Ganache onto tops of cupcakes. Let stand at room temperature about 1 hour (or chill in the refrigerator about 15 minutes) or until ganache is set. Spoon Irish Cream Icing onto centers of cupcakes. If desired, sprinkle with coffee beans. Let stand until icing sets. Makes 28 (2-1/2-inch) cupcakes.
From the Test Kitchen
*TEST KITCHEN TIP:

To make 1-1/4 cups sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1-1/4 cups total liquid; stir. Let stand for 5 minutes before using.

**TEST KITCHEN TIP:

To easily place both batters in the cups, use a medium-sized cookie scoop for each batter. Spoon each batter into each cup at the same time with the scoops.

MARBLED CUPCAKES:

To create marbled icing, do not let ganache set. Spoon a small amount of icing in the center of ganache-topped cupcakes. Use the tip of a knife or a toothpick to swirl the icing into the ganache. Let stand until set.

Irish Cream Icing
Ingredients
1
cup powdered sugar
1
tablespoon Irish cream liqueur
1/4
teaspoon vanilla
Directions
In a small bowl stir together powdered sugar, liqueur, and vanilla. Add enough additional liqueur to make of spreading or drizzling consistency.
Irish Cream Ganache
Ingredients
1/2
cup whipping cream
6
ounces bittersweet chocolate, chopped
1
tablespoon Irish cream liqueur
Directions
In a small saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate (do not stir). Let stand for 5 minutes. Stir in liqueur until smooth. Cool about 15 minutes or until slightly thickened.
Nutrition Facts (Black-and-White Irish Cream Cupcakes)
Per serving: 203 kcal cal., 9 g fat (6 g sat. fat, 0 g polyunsaturated fat, 3 g monounsatured fat), 16 mg chol., 124 mg sodium, 30 g carb., 1 g fiber, 21 g sugar, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:24 am   |  Permalink   |  0 Comments  |  Email
Thursday, June 09 2016

Tomato-Basil Turkey Burgers
Ingredients

2 - pounds ground turkey breast
2 - tablespoons snipped fresh basil
2 - tablespoons finely chopped oil-packed dried tomatoes
1 - teaspoon sea salt
1/2 - teaspoon freshly ground black pepper
4 - ounces smoked or fresh mozzarella cheese, thinly sliced
2 - cups lightly packed arugula or watercress
8 - sourdough or other hamburger buns, split and toasted
1 - recipe Pesto Mayonnaise (optional)
1 - yellow sweet pepper, roasted and cut into strips,* or 3/4 cup bottled roasted red sweet pepper strips (optional)


Directions
In a large bowl combine ground turkey, basil, dried tomatoes, salt, and black pepper; mix well. Shape turkey mixture into eight 1/2-inch-thick patties.
For a charcoal or gas grill, place patties on the grill rack directly over medium heat. Cover and grill for 10 to 13 minutes or until no longer pink (165 degrees F), turning once halfway through grilling and adding cheese for the last 1 to 2 minutes of grilling.
Place arugula on bottoms of buns and, if desired, spread with Pesto Mayonnaise. Top with burgers and, if desired, roasted pepper strips. Replace tops of buns.
From the Test Kitchen
*TIP

To roast sweet peppers on the grill, quarter peppers lengthwise; remove stems, seeds, and membranes. For a charcoal or gas grill, place pepper quarters, skin sides down, on grill rack. Cover and grill about 10 minutes or until peppers are charred and very tender. Wrap peppers in foil; let stand about 15 minutes or until cool enough to handle. Peel off and discard skins. Cut peppers into strips.

Pesto Mayonnasie
Ingredients
1/2
cup low-fat mayonnaise dressing
2
tablespoons basil pesto
Directions
In a small bowl stir together mayonnaise and pesto.
Nutrition Facts (Tomato-Basil Turkey Burgers)
Per serving: 328 kcal cal., 5 g fat (2 g sat. fat, 65 mg chol., 700 mg sodium, 33 g carb., 2 g fiber, 35 g pro. Percent Daily Values are based on a 2,000 calorie diet
Related Categories

Posted by: AT 02:07 am   |  Permalink   |  0 Comments  |  Email
Wednesday, June 08 2016

Between the spelt flour, antioxidant blueberries, and almonds, this coffee bread is practically health food. Spelt is a high-protein cereal grain with a mellow, nutty flavor. Look for it at health food stores.


Ingredients

2 1/2 - cups all-purpose flour
2 - teaspoons baking powder
1/2 - teaspoon baking soda
1/2 - teaspoon salt
1/2 - teaspoon ground nutmeg or cinnamon
1/2 - cup butter, softened
1 - cup granulated sugar
2 - eggs
1 - 8 ounce carton sour cream
1 3/4 - cups coarsely chopped fresh cranberries
1 - tablespoon finely shredded orange peel
1/4 - cup orange juice or milk
1 - tablespoon finely shredded lemon peel
1/2 - cup packed brown sugar
1/2 - cup coarsely chopped slivered almonds
1 - teaspoon ground cinnamon
3 - tablespoons butter


Directions
Grease and lightly flour a 13x9x2-inch baking pan. In a medium bowl stir together 2 cups of the flour, the baking powder, baking soda, salt, and nutmeg. Set aside.
In a large mixing bowl beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and sour cream until combined. Add flour mixture, beating on low speed just until combined. Stir in 1 cup of the cranberries, the orange peel, orange juice, and lemon peel (batter will be thick). Spread batter in the prepared baking pan. Cover and chill for 2 to 24 hours.
For topping, in a small bowl stir together the remaining 1/2 cup flour, the brown sugar, almonds, and cinnamon. Using a pastry blender, cut in 3 tablespoons butter until mixture resembles coarse crumbs. Cover and refrigerate topping and the remaining 3/4 cup cranberries separately until needed.
Preheat oven to 350 degrees F. About 15 minutes before baking, remove coffee cake, topping, and the remaining cranberries from refrigerator. Sprinkle coffee cake with cranberries; sprinkle with topping.
Bake for 35 minutes. Cover loosely with foil. Bake for 15 to 20 minutes more or until a wooden toothpick inserted near the center comes out clean. Cool on a wire rack for 35 minutes. Serve warm.
From the Test Kitchen
TIP:

Avoid using light sour cream. This coffee cake needs the extra fat to keep it moist.

Nutrition Facts (Overnight Cranberry Coffee Cake)
Per serving: 374 kcal cal., 18 g fat (9 g sat. fat, 1 g polyunsaturated fat, 5 g monounsatured fat), 69 mg chol., 334 mg sodium, 50 g carb., 2 g fiber, 28 g sugar, 5 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:03 am   |  Permalink   |  0 Comments  |  Email
Tuesday, June 07 2016

Quick-marinated chicken thighs basted with a sweet-hot glaze ... don't mind if we do! Round out this quick dinner with any veggies you have on hand; we're green bean fans here.

Ingredients

6 - tablespoons Sriracha sauce
2 - tablespoons honey
8 - bone-in chicken thighs, skinned
2 - tablespoons fresh lime juice
2 - tablespoons chopped fresh cilantro

Directions
Whisk together 2 tablespoons of the Sriracha sauce and the honey; set aside. Place the chicken in a resealable plastic bag and add remaining Sriracha sauce and the lime juice. Seal; turn bag to coat chicken. Let stand 15 minutes.
Grill chicken on the greased rack of a covered gas or charcoal grill directly over medium heat for 30 to 35 minutes or until done (at least 175 degrees F), turning 3 or 4 times.
Remove chicken to a platter; brush with honey mixture. Cover and let stand 5 minutes. Sprinkle with cilantro.
From the Test Kitchen
Or grill over indirect heat for 50 to 60 minutes, turning once.

Nutrition Facts (Honey-Sriracha Grilled Chicken Thighs)
Per serving: 300 kcal cal., 8 g fat (2 g sat. fat, 2 g polyunsaturated fat, 3 g monounsatured fat), 191 mg chol., 426 mg sodium, 14 g carb., 0 g fiber, 13 g sugar, 40 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:43 am   |  Permalink   |  0 Comments  |  Email
Monday, June 06 2016

Ingredients

4 teaspoons canola oil or olive oil
1 teaspoon dried thyme, crushed
1/2 teaspoon kosher salt or 1/4 teaspoon regular salt
1/4 teaspoon freshly ground black pepper
1 pound fingerling potatoes, halved lengthwise, or tiny new red or white potatoes, halved
4 small skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)
2 cloves garlic, minced
1 lemon, thinly sliced
Snipped fresh thyme (optional)


Directions
In a very large skillet heat 2 teaspoons of the oil over medium heat. Stir 1/2 teaspoon of the dried thyme, the salt, and pepper into oil. Add potatoes; toss to coat. Cover and cook for 12 minutes, stirring twice.
Stir potatoes; push to one side of skillet. Add the remaining 2 teaspoons oil to the other side of skillet. Arrange chicken in skillet alongside the potatoes. Cook, uncovered, for 5 minutes.
Turn chicken. Sprinkle garlic and the remaining 1/2 teaspoon dried thyme over chicken. Arrange lemon slices on top of chicken. Cover and cook for 7 to 10 minutes more or until chicken is no longer pink (170 degrees F) and potatoes are tender. If desired, sprinkle with snipped fresh thyme.
Nutrition Facts (Lemon-Thyme Roasted Chicken with Fingerlings)
Per serving: 255 kcal cal., 6 g fat (1 g sat. fat, 2 g polyunsaturated fat, 3 g monounsatured fat), 66 mg chol., 307 mg sodium, 21 g carb., 3 g fiber, 1 g sugar, 29 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 11:12 am   |  Permalink   |  0 Comments  |  Email
Sunday, June 05 2016

Ingredients

5 - cups bite-sized tortilla chips (6 ounces)
1 - pound ground beef
1 - 15 ounce can black beans or pinto beans, rinsed and drained
1 - cup bottled chunky salsa
1 1/2 - cups shredded cheddar, Colby Jack, or Mexican cheese blend (6 ounces)
Optional toppings (such as thinly sliced green onion, snipped fresh cilantro, seeded and sliced fresh jalapeno chile pepper, sour cream, and/or additional bottled chunky salsa)


Directions
Preheat oven to 350 degrees F. Arrange half of the tortilla chips on an 11- or 12-inch ovenproof platter or pizza pan; set aside.
In a large skillet cook ground beef over medium heat until brown. Drain off fat.
Stir the black beans and the 1 cup salsa into the beef. Spoon half of the mixture over chips. Sprinkle with half the cheese. Bake in the preheated oven for 10 minutes or until cheese melts. Remove from oven. Top with remaining chips, beef mixture, and cheese. Bake for 10 minutes more or until cheese melts.
If desired, top with green onion, cilantro, jalapeno chile pepper, sour cream, and/or additional salsa.
Nutrition Facts (Classic Nachos)
Per serving: 368 kcal cal., 21 g fat (8 g sat. fat, 3 g polyunsaturated fat, 7 g monounsatured fat), 61 mg chol., 638 mg sodium, 26 g carb., 5 g fiber, 1 g sugar, 23 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:02 am   |  Permalink   |  0 Comments  |  Email
Saturday, June 04 2016

From hearty egg dishes and casseroles to homemade cereals, these healthy breakfast meals won't break the bank at less than $2 per serving. They're kind to your waistline, too: Each recipe starts off your day with fewer than 400 calories.

Ingredients

4 multigrain sandwich thins
4 teaspoons olive oil
1 tablespoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
4 eggs
2 cups fresh baby spinach leaves
1 medium tomato, cut into 8 thin slices
4 tablespoons reduced-fat feta cheese
1/8 teaspoon kosher salt
Freshly ground black pepper


Directions
Preheat oven to 375 degrees F. Split sandwich thins; brush cut sides with 2 teaspoons of the olive oil. Place on baking sheet; toast in oven about 5 minutes or until edges are light brown and crisp.
Meanwhile, in a large skillet heat the remaining 2 teaspoons olive oil and the rosemary over medium-high heat. Break eggs, one at a time, into skillet. Cook about 1 minute or until whites are set but yolks are still runny. Break yolks with spatula. Flip eggs; cook on other side until done. Remove from heat.
Place the bottom halves of the toasted sandwich thins on four serving plates. Divide spinach among sandwich thins on plates. Top each with two of the tomato slices, an egg, and 1 tablespoon of the feta cheese. Sprinkle with salt and pepper. Top with the remaining sandwich thin halves.
Nutrition Facts (Mediterranean Breakfast Sandwiches)
Per serving: 242 kcal cal., 12 g fat (3 g sat. fat, 1 g polyunsaturated fat, 5 g monounsatured fat), 214 mg chol., 501 mg sodium, 25 g carb., 6 g fiber, 3 g sugar, 13 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:11 am   |  Permalink   |  0 Comments  |  Email
Friday, June 03 2016

Ingredients

3 boneless beef chuck top blade flat iron steaks, cut 3/4 inch thick
1 teaspoon kosher salt or salt
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon cracked black pepper
1/4 teaspoon cayenne pepper
1 cup firmly packed fresh cilantro leaves
1 cup firmly packed fresh Italian (flat-leaf) parsley leaves
1/4 cup white wine vinegar
3 cloves garlic, cut up
1/2 teaspoon kosher salt or salt
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper
1/4  cup olive oil


Directions
Trim fat from steaks. Place steaks on a baking sheet lined with parchment paper or plastic wrap.
For rub, in a small bowl combine the 1 teaspoon salt, the garlic powder, 1/2 teaspoon cumin, the chili powder, black pepper, and cayenne pepper. Sprinkle mixture evenly over both sides of each steak; rub in with your fingers. Cover with plastic wrap and marinate in the refrigerator for 1 hour.
For chimichurri, in a food processor or blender combine cilantro, parsley, vinegar, garlic, the 1/2 teaspoon salt, 1/2 teaspoon cumin, and the crushed red pepper. With processor or blender running, slowly add oil through opening in lid in a thin, steady stream until mixture is smooth. Set aside.
For a charcoal grill, grill steaks on the rack of an uncovered grill directly over medium coals for 7 to 9 minutes for medium-rare (145 degrees F) or 10 to 12 minutes for medium (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place steaks on grill rack over heat. Cover and grill as above.) Serve steaks with chimichurri.
Nutrition Facts (Grilled Flat Iron Steaks with Chimichurri)
Per serving: 322 kcal cal., 21 g fat (5 g sat. fat, 2 g polyunsaturated fat, 12 g monounsatured fat), 91 mg chol., 587 mg sodium, 2 g carb., 1 g fiber, 30 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:01 am   |  Permalink   |  0 Comments  |  Email
Thursday, June 02 2016

Ingredients

2 - cups pitted green olives
1/4 cup extra-virgin olive oil
1/4 cup fresh flat-leaf Italian parsley
2 teaspoons finely shredded lemon peel
2 tablespoons lemon juice
Freshly ground black pepper
1 1/2 pounds green beans, trimmed


Directions
In a food processor combine olives, olive oil, parsley, lemon peel, and lemon juice. Cover and pulse with on/off turns until mixture is almost a paste. Season to taste with salt and pepper. Set aside for at least 30 minutes.
Meanwhile, place green beans in a steamer basket; set over boiling water. Cover and steam for 10 to 12 minutes or until just tender. Transfer to a large bowl filled with ice water; drain well.
Toss green beans with about half of the olive mixture before serving.
From the Test Kitchen
Store any remaining Green Olive Dressing in refrigerator for up to 3 days.

Nutrition Facts (Green Beans with Green Olive Dressing)
Per serving: 135 kcal cal., 11 g fat (1 g sat. fat, 1 g polyunsaturated fat, 7 g monounsatured fat), 0 mg chol., 297 mg sodium, 10 g carb., 3 g fiber, 3 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, June 01 2016

Ingredients

1 - pound beef flank steak or boneless beef sirloin
2 - tablespoons reduced-sodium soy sauce
1 teaspoons Chinese five-spice powder
1 6 ounce carton plain Greek yogurt
1  tablespoon snipped fresh mint leaves
2 small limes
Fresh mint leaves
Directions
Thinly slice steak across grain. If necessary, flatten slices with palm of hand or meat mallet to 1/4-inch thickness. In medium bowl combine beef, soy sauce, and five-spice powder; toss to coat beef. Thread beef on skewers (soak wooden skewers in water for 30 minutes before threading).
For charcoal or gas grill, grill kabobs on rack of covered grill directly over medium heat for 4 to 6 minutes or to desired doneness, turning once.
Meanwhile, in small bowl combine yogurt and snipped mint. From one lime, finely shred 1 tsp. peel. Juice the lime. Stir peel and 1 Tbsp. juice in to yogurt. Cut remaining lime in wedges, if desired. Serve kabobs with yogurt sauce, mint, and lime.
Serve skewers with yogurt sauce and lime wedges. Top with additional fresh mint.
From the Test Kitchen
SERVING SUGGESTION:

Serve with fresh carrot ribbons. Use a vegetable peeler to make thin ribbons. Toss with a squeeze of lime juice and lightly sprinkle with five-spice powder.

*

If using wooden skewers, soak in water 30 minutes before grilling.

CHANGE UP:

Another time substitute bottled barbecue sauce and chili powder for the soy sauce and Chinese-five spice powder. Substitute sour cream and cilantro for the yogurt and mint.

Nutrition Facts (Five-Spice Beef Kabobs)
Per serving: 213 kcal cal., 8 g fat (3 g sat. fat, 0 g polyunsaturated fat, 3 g monounsatured fat), 74 mg chol., 366 mg sodium, 5 g carb., 1 g fiber, 2 g sugar, 29 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 01:32 pm   |  Permalink   |  0 Comments  |  Email
Tuesday, May 31 2016

Take advantage of fresh, in-season produce and enjoy these healthy dessert recipes at your next barbecue, block party, or casual summer dinner. Plus, these summer desserts are so delicious and satisfying that you won't even notice they're lower in fat and calories!

Ingredients

1 1/2 - cups all-purpose flour
1 - teaspoon baking powder
1/2 - teaspoon ground ginger
1/4 - teaspoon baking soda
2 - eggs, slightly beaten
1 1/2 - cups shredded carrot
1 - medium zucchini, shredded (1 cup)
3/4 - cup packed brown sugar
1/2 - cup raisins
1/2 - cup chopped walnuts
1/2 - cup cooking oil
1/4 - cup honey
1 - teaspoon vanilla
1 - recipe Citrus-Cream Cheese Frosting
Directions
Preheat oven to 350 degrees F. In a large bowl combine flour, baking powder, ginger, and baking soda. In another large bowl stir together eggs, carrot, zucchini, brown sugar, raisins, walnuts, oil, honey, and vanilla. Add carrot mixture to flour mixture, stirring just until combined. Spread batter into an ungreased 13x9x2-inch baking pan.
Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Frost with Citrus-Cream Cheese Frosting. Cut into bars.
Makes 36 bars.
Citrus-Cream Cheese Frosting
Ingredients
1
8 ounce package cream cheese, softened
1
cup powdered sugar
1
teaspoon finely shredded lemon peel or orange peel (optional)
Directions
In a medium mixing bowl beat cream cheese and powdered sugar with an electric mixer on medium speed until fluffy. If desired, stir in lemon or orange peel.
Nutrition Facts (Carrot and Zucchini Bars)
Per serving: 125 kcal cal., 7 g fat (2 g sat. fat, 3 g polyunsaturated fat, 2 g monounsatured fat), 19 mg chol., 44 mg sodium, 16 g carb., 1 g fiber, 11 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:15 am   |  Permalink   |  0 Comments  |  Email
Monday, May 30 2016

Ingredients

1/4  - cup bottled Italian salad dressing
2 - tablespoons balsamic vinegar
1 - tablespoon honey
1/8 - teaspoon crushed red pepper
2 - tablespoons olive oil
1 - pound chicken breast tenderloins
10 - ounces fresh asparagus, trimmed and cut into 2-inch pieces, or one 10-ounce package frozen cut asparagus, thawed and well drained
1 - cup purchased shredded carrot
1 - small tomato, seeded and chopped


Directions
In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red pepper. Set aside.
In a large skillet, heat oil over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is tender and no longer pink, turning once. Add half of the dressing mixture to skillet; turn chicken to coat. Transfer chicken to a serving platter; cover and keep warm.
Add asparagus and carrot to skillet. Cook and stir for 3 to 4 minutes or until asparagus is crisp-tender; transfer to serving platter.
Stir remaining dressing mixture; add to skillet. Cook and stir for 1 minute, scraping up browned bits from bottom of skillet. Drizzle the dressing mixture over chicken and vegetables. Sprinkle with tomato. Makes 4 servings.
Nutrition Facts (Balsamic Chicken and Vegetables)
Per serving: 269 kcal cal., 12 g fat (2 g sat. fat, 66 mg chol., 323 mg sodium, 12 g carb., 2 g fiber, 27 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:46 am   |  Permalink   |  0 Comments  |  Email
Sunday, May 29 2016

Mix in carrots and poblano peppers with the ground beef to add unbeatable texture and flavor to this juicy burger recipe. Guacamole and tomatoes temper the spice and bump up the freshness. 

Ingredients

2 - fresh medium poblano or Anaheim chile peppers
1 - egg, lightly beaten
3/4 - cup soft bread crumbs (1 slice)
1/2 - cup shredded carrot
2 - tablespoons water
1 - teaspoon dried oregano, crushed
2 - cloves garlic, minced
1/2 - teaspoon salt
1/4 - teaspoon ground black pepper
1 - pound lean ground beef
4 - kaiser rolls, split and toasted
4 - slices red and/or orange tomato
Frozen avocado dip (guacamole), thawed (optional)
Directions
Preheat oven to 425 degrees F. To roast chile peppers, halve peppers lengthwise; remove stems, seeds, and membranes. Place pepper halves, cut sides down, on a foil-lined baking sheet. Roast for 20 to 25 minutes or until peppers are charred and very tender. Wrap peppers in the foil and let stand about 20 minutes or until cool enough to handle. Use a sharp knife to loosen edges of the skins;, gently pull off the skins in strips and discard. Chop roasted peppers.
In a large bowl combine egg, bread crumbs, carrot, the water, oregano, garlic, salt, black pepper, and roasted peppers. Add ground beef; mix well. Shape mixture into four 3/4-inch-thick patties.
For a charcoal grill, place patties on the rack of an uncovered grill directly over medium coals. Grill for 14 to 18 minutes or until done (160 degrees F), turning once halfway through grilling. Toast kaiser rolls on the grill. (For a gas grill, preheat grill. Reduce heat to medium. Place patties, then kaiser rolls on grill rack over heat. Cover and grill as directed.)
Serve burgers on rolls with tomato and, if desired, avocado dip.
Nutrition Facts (Grilled Poblano Chile Burgers)
Per serving: 478 kcal cal., 21 g fat (7 g sat. fat, 2 g polyunsaturated fat, 9 g monounsatured fat), 130 mg chol., 751 mg sodium, 41 g carb., 2 g fiber, 3 g sugar, 31 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:02 am   |  Permalink   |  0 Comments  |  Email
Saturday, May 28 2016

It’s a holiday this weekend, we wanted to share a fun family food idea that will make what you bring to this weekend’s party food stand out! 

Need

Eggs
Hellmann’s Squeeze Mayo
Mustard 
Paprika -optional for color
Vinegar
Water
Red, Blue food safe kitchen dye OR if you have an old Easter Egg kit w/ the tabs, that works too
1) Cut up your hard boiled eggs (make sure they are cooled down) placing yoke in a bowl. 

2) Add vinegar and water to a bowl in a  3 to 1 ratio. For us, the vinegar had almost no bearing on the egg flavor, but you only dye them for short periods at a time. If you do leave your eggs for very vibrant dying, the white portion of the eggs can taste more tart.  As you can likely see by the photos, I put dye direction on the eggs attempting to make a striped flag….um. Ok, so here’s the thing. The dye goes RIGHT INTO the egg so you could do this for super dark eggs, but it also spreads so any attempt on making a stripe is pretty much out the window unless you use a paintbrush. And that it’s entirely too much work for deviled eggs. 

Posted by: AT 02:09 am   |  Permalink   |  0 Comments  |  Email
Friday, May 27 2016

Great for those days you would much rather just hang out in your PJs. Tomato soup can be so comforting.

Ingredients
½ tablespoon olive oil
½ medium onion, chopped
1 medium carrots, chopped
1 celery rib, chopped
3 garlic cloves, finely chopped
½ tsp red pepper flakes
basil, to taste
salt and pepper, to taste
2 bay leaves
3 tablespoons whole wheat flour
3½ cups organic low sodium chicken stock
1 ­ 28ounce can fire roasted tomatoes (diced), drained (or you can use 8 fresh tomatoes,diced)
¼ cup tomato paste
½ tbs sugar
½ cup half & half
2 tablespoons unsalted butter
hot sauce, to taste (optional)
croutons (optional)
sour cream (optional)
parsley (optional)
Instructions
1. Put olive oil in a large stockpot over medium heat.
2. Once hot, add onion, carrot, celery & garlic. Stir to coat with oil, then add salt, pepper, and pepper flakes(a
pinch of each). Stir frequently until the veggies are lightly browned.
3. Sprinkle the wheat flour over the veggies and stir to evenly coat.
4. Pour in chicken stock and reseason with a pinch of salt, pepper, and pepper flakes.
5. Add tomatoes, paste, leaves and sugar. Stir. Bring to a boil, then reduce to simmer and cover. Simmer for 15
minutes, then remove from burner and retrieve the bay leaves.
6. Pour the mixture to a blender till ¾ of the way full, and puree. Temporarily, pour puree into a bowl, while
repeating the pureeing with remaining soup.
7. Return all the soup to the pan and stir in the half & half. Turn burner on to medium, and cook for 5
minutes, stirring regularly.
8. Give the tomato bisque a final seasoning, with salt & pepper and adding in the basil (to taste), Finally, stir in
butter (and hot sauce, if you like) to taste.
9. To Serve: Garnish with a dollop of sour cream, croutons, and fresh chopped parsley

Posted by: AT 02:25 am   |  Permalink   |  0 Comments  |  Email
Thursday, May 26 2016

Made with everything from good-for-you grains like farro and couscous to fun toss-ins such as avocado and pickled cantaloupe, these main-dish salads are anything but a meal side dish note. Best of all, they each have 10 or more grams of protein -- so you know they're dinner-worthy.

Ingredients

10 - cups vegetables cut into thin ribbons with a mandolin, such as zucchini, yellow summer squash, red onion, fennel, and/or hearts of palm
2 - cups torn kale
1 - cup flat-leaf parsley, cilantro, and/or basil
Chicken Broth (see recipe)
Chives
Directions
Arrange vegetables and herbs in a large bowl or on a platter. Serve in shallow bowls with hot broth ladled over. The hot broth will cook and soften the vegetables slightly. Top with chives.
From the Test Kitchen
*CHICKEN BONES FOR BROTH:

Use reserved bones from rotisserie chickens or cook 2 whole chickens in water for 1 1/2 to 2 hours or until meat is tender. Cool; remove skin and meat. Place meat in a storage container; chill or freeze for another use.

Chicken Broth
Ingredients
2 - pounds chicken bones
2 - white onions, chopped
2 - stalks celery, chopped
2 - carrots, chopped
1 - tablespoon black peppercorns
2 - sprigs fresh thyme
6 - cloves fresh garlic, peeled
2 - bay leaves
11 - cups cold water
Directions
Combine all ingredients in a large pot and bring to boiling over high heat. Reduce heat; skim off any foam. Cover and simmer for 1 to 1 1/2 hours. Strain contents through a fine mesh sieve into a clean pot. Discard bones and vegetables. Return broth to a simmer and adjust seasonings to taste with salt and pepper.
Nutrition Facts (Shaved Summer Vegetables)
Per serving: 65 kcal cal., 2 g fat (1 g sat. fat, 1 g polyunsaturated fat, 1 g monounsatured fat), 9 mg chol., 505 mg sodium, 9 g carb., 3 g fiber, 4 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:28 am   |  Permalink   |  0 Comments  |  Email
Wednesday, May 25 2016

Ingredients

Nonstick cooking spray
3 - skinless turkey thighs (3 1/2 to 4 pounds)
1 - cup bottled sesame-ginger stir-fry sauce
1/4 - cup water
1 - 16 ounce package shredded broccoli (broccoli slaw mix)
12 - 8 inches flour tortillas, warmed*
3/4 - cup sliced green onions (6)
Directions
Lightly coat a 3 1/2- or 4-quart slow cooker with cooking spray. Place turkey in prepared cooker. In a small bowl stir together stir-fry sauce and the water. Pour over turkey.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
Transfer turkey to a cutting board; cool slightly. Remove turkey from bones; discard bones. Using two forks pull turkey apart into shreds. Return to mixture in cooker. Stir broccoli into mixture in cooker. Cover; let stand for 5 minutes. Using a slotted spoon remove turkey mixture from cooker.
To serve, place some of the turkey mixture on each tortilla. Top with green onions. If desired, spoon some of the cooking juices from cooker on top of green onions. Roll up and serve immediately.
From the Test Kitchen
*

To warm tortillas, preheat oven to 350 degrees F. Stack tortillas and wrap tightly in foil. Heat about 10 minutes or until heated through.

Nutrition Facts (Sesame-Ginger Turkey Wraps)
Per serving: 207 kcal cal., 5 g fat (1 g sat. fat, 67 mg chol., 422 mg sodium, 20 g carb., 2 g fiber, 20 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:07 am   |  Permalink   |  0 Comments  |  Email
Tuesday, May 24 2016

This fun and hearty pull-apart bread is prime game-day food.

Ingredients

8 - ounces bulk Italian sausage
1/4 - cup finely chopped onion
3 1/4 - cups all-purpose flour
1 - package active dry yeast
2 - teaspoons dried Italian seasoning, crushed
1 - cup milk
1/3 - cup butter
1/4 - cup sugar
3/4 - teaspoon salt
1 - egg
1 1/2 - cups shredded fontina cheese (6 ounces)
1 1/2 - cups shredded mozzarella cheese (6 ounces)
1/2 - cup finely shredded Parmesan cheese (2 ounces)
1 - cup basil pesto


Directions
In a large skillet cook sausage and onion over medium-high heat until meat is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Cover and chill sausage mixture until needed.
In a large mixing bowl stir together 1 1/4 cups of the flour, the yeast, and Italian seasoning. In a medium saucepan heat and stir milk, butter, sugar, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts. Add milk mixture to flour mixture; add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (about 1 hour).
Punch dough down. Turn out onto a lightly floured surface. Divide dough in thirds. Cover and let rest for 10 minutes. Meanwhile, preheat oven to 350 degrees F. Line two 9x5x3-inch loaf pans with parchment paper; set aside. In a medium bowl combine sausage mixture, fontina cheese, mozzarella cheese, and Parmesan cheese; set aside.
Roll each portion of dough into a 30-inch-long rope. Cut ropes into 1-inch pieces. Divide one-third of the pieces between the prepared loaf pans. Divide one-third of the cheese mixture between pans. Repeat layers two more times.
Bake for 35 to 40 minutes or until golden. Cool in pans on wire racks for 5 minutes. Remove loaves from pans; peel off parchment paper. Serve warm with pesto.
Nutrition Facts (Cheesy Sausage Bread)
Per serving: 365 kcal cal., 23 g fat (10 g sat. fat, 1 g polyunsaturated fat, 5 g monounsatured fat), 62 mg chol., 606 mg sodium, 26 g carb., 1 g fiber, 5 g sugar, 14 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:18 am   |  Permalink   |  0 Comments  |  Email
Monday, May 23 2016

For 250 calories, you can enjoy a cheesy slice of this veggie-brimmed pizza complete with crunchy sweet peppers and fresh mushrooms on a golden, whole grain tortilla. Use turkey pepperoni instead of pork or beef to help cut down on fat.

Ingredients

1/3 - cup chopped bottled roasted red sweet peppers
1/3 - cup pizza sauce
2 - teaspoons olive oil
1/2 - cup sliced red onion
1/2 - cup chopped green sweet pepper (1 small)
1/2 - cup sliced fresh mushrooms
2 - 10-inch whole grain tortillas
16 - thin slices cooked turkey pepperoni (about 1/4 cup)
1 - cup shredded part-skim mozzarella cheese (4 ounces)


Directions
Place a pizza stone on the lowest rack of the oven. Preheat oven to 450 degrees F.
In a food processor or blender combine roasted red sweet peppers and pizza sauce. Cover and process or blend until smooth; set aside.
In a large skillet heat oil over medium-high heat. Add red onion, green sweet pepper, and mushrooms. Cook and stir about 5 minutes or until tender.
Spread pizza sauce mixture evenly on tortillas. Top with pepperoni and the cooked vegetable mixture. Sprinkle with cheese.
Transfer one of the pizzas to the hot pizza stone.* Bake about 5 minutes or until edges of the tortilla and the cheese are golden brown. Repeat with the remaining pizza.
From the Test Kitchen
*TIP:

To transfer the pizza to the hot stone, place pizza on a flat baking sheet; scoot pizza from baking sheet to pizza stone. When pizza is done, lift an edge of the pizza with a spatula, scoot the baking sheet under the pizza, and lift it off the stone.

Nutrition Facts (Thin Crust Pepperoni and Vegetable Pizza)
Per serving: 253 kcal cal., 11 g fat (4 g sat. fat, 3 g monounsatured fat), 25 mg chol., 625 mg sodium, 24 g carb., 4 g fiber, 3 g sugar, 14 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:10 am   |  Permalink   |  0 Comments  |  Email
Sunday, May 22 2016

An abundance of herbs -- dill weed, tarragon, parsley, and chives -- brightens this buttery, lemon-drizzled salmon.

Ingredients

1 - pound skinless salmon fillet, cut into 4 portions
1 - lemon
1 - tablespoon snipped fresh dillweed
1 - tablespoon snipped fresh tarragon or lemon thyme
1 - tablespoon snipped fresh Italian (flat-leaf) parsley or bias-sliced chives
1/2 - teaspoon salt
1/2 - teaspoon ground black pepper
2 - tablespoons butter, softened


Lemon peel and fresh herbs (optional)
Directions
Preheat oven to 350 degrees F. Rinse fish; pat dry. Shred 1 teaspoon of peel from lemon; set aside. Cut lemon in half; juice half the lemon. In a small bowl combine lemon peel, snipped herbs, salt, pepper, and butter; stir to combine. Spread evenly on the salmon.
Heat a 12-inch nonstick oven-going skillet over medium heat. Add salmon, herb side down. Cook for 3 minutes or until golden brown. Turn salmon; pour lemon juice over salmon. Place pan in oven and bake for 3 to 7 minutes or until salmon flakes easily when tested with a fork.
Transfer salmon to serving plates; drizzle with pan juices. Top with additional shredded lemon peel and snipped fresh herbs.
Nutrition Facts (Herbed Salmon)
Per serving: 294 kcal cal., 21 g fat (7 g sat. fat, 5 g polyunsaturated fat, 6 g monounsatured fat), 78 mg chol., 401 mg sodium, 3 g carb., 1 g fiber, 1 g sugar, 24 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 11:50 am   |  Permalink   |  0 Comments  |  Email
Saturday, May 21 2016

A hearty vegetarian meal with full-bodied flavor doesn't have to take hours to prepare. Reduce the cooking time of this Italian-seasoned soup with packaged vegetables and canned beans.

Ingredients

1 - cup packaged peeled baby carrots, coarsely chopped
1 - small onion, chopped
3 - tablespoons olive oil
2 - 15 ounce can cannellini beans, rinsed and drained
1 - 32 ounce box reduced-sodium chicken broth
2 - teaspoons dried Italian seasoning, crushed
1 - 5 ounce package baby spinach
Freshly cracked black pepper
Cracker bread (optional)
Directions
In 4-quart Dutch oven cook and stir carrots and onion in 1 tablespoon olive oil over medium-high heat for 3 minutes. Add beans, broth, and seasoning. Bring to boiling; slightly mash beans. Reduce heat; simmer, uncovered, 8 minutes, stirring occasionally.
Meanwhile, in large skillet heat remaining oil over medium-high heat. Add spinach; toss with tongs 1 to 2 minutes, just until wilted. Remove from heat. Ladle soup; top with spinach, sprinkle with pepper. Serve with cracker bread. Makes 4 servings.
From the Test Kitchen
FREEZING TIP

Prepare soup through Step 1. Let soup cool. Transfer soup to a freezer-safe container, leaving about 1/2 inch of space between the top of the soup and the rim of the container. Label and freeze up to 3 months. Reheat in the microwave or on the stove-top and continue with Step 2.

Nutrition Facts (Tuscan Bean Soup)
Per serving: 254 kcal cal., 11 g fat (2 g sat. fat, 1 g polyunsaturated fat, 7 g monounsatured fat), 0 mg chol., 919 mg sodium, 36 g carb., 12 g fiber, 7 g sugar, 16 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:22 am   |  Permalink   |  0 Comments  |  Email
Friday, May 20 2016

This make-ahead egg casserole features lasagna noodles, Alfredo sauce and hash brown potatoes, making it great for brunch or a simple dinner.

Ingredients

1 1/2 - pounds bulk Italian sausage
1 - 24 ounce carton cottage cheese
1/2 - cup finely chopped green onions
1/4 - cup snipped fresh chives
1/4 - cup finely shredded carrot
18 - eggs
1/3 - cup milk
1/2 - teaspoon salt
1/2 - teaspoon pepper
2 -tablespoons butter
1 - 14 ounce jar purchased alfredo sauce
1 - teaspoon dried Italian seasoning, crushed
8 - oven-ready lasagna noodles
4 -cups frozen shredded hash browns, thawed
2 - cups shredded mozzarella cheese 


Directions
In a large skillet, cook sausage until browned. Drain off fat; set aside. Meanwhile, in a medium bowl, combine cottage cheese, chives, green onions and carrots; set aside.
In a very large bowl, whisk together eggs, milk, salt and pepper. In a large skillet, melt butter over medium heat; pour in egg mixture. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around the edges. With a spatula or a large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through, but is still glossy and moist. Immediately remove from heat.
In a small bowl, combine the alfredo sauce and Italian seasoning. Spread about 1/2 cup of the sauce mixture over the bottom of a 3-quart rectangular baking dish. Layer half of the lasagna noodles in the dish, overlapping as necessary. Top with half of the remaining sauce, half of the cottage cheese mixture, half the hash browns, half of the scrambled egg mixture and half of the sausage mixture. Sprinkle with 1 cup of the cheese. Repeat layers.
Cover dish tightly with plastic wrap. Refrigerate for 8 hours or overnight.
Remove from refrigerator and let stand at room temperature for 30 minutes before baking. Remove plastic wrap and cover dish with foil. Preheat oven to 350 degrees F. Bake for 45 minutes. Remove foil and bake 15 minutes more or until heated through. Let stand for 5 minutes before cutting into portions. Makes 16 servings.
From the Test Kitchen
MAKE-AHEAD TIP

Prepare as directed. Cover dish tightly with plastic wrap. Refrigerate for at least 8 hours or overnight.

Posted by: AT 02:12 am   |  Permalink   |  0 Comments  |  Email
Thursday, May 19 2016

This classic pot roast cut needs long, slow cooking for maximum tenderness, so it's perfect for the slow cooker.

Ingredients

2 1/4 - pounds boneless beef chuck roast
1/4 - cup reduced-sodium soy sauce
1/4 - cup orange juice
1 - tablespoon minced fresh ginger
2 - cloves garlic, minced
1/8 - teaspoon cayenne pepper
1/4 - teaspoon toasted sesame oil (optional)
3 - cups broccoli florets
2 - tablespoons cold water
1 - tablespoon cornstarch
1 - tablespoon orange marmalade or 1 teaspoon finely shredded orange peel
1/3 - cup dry roasted cashews, coarsely chopped
3 -  cups hot cooked cellophane noodles or black rice
Snipped fresh cilantro (optional)


Directions
Trim fat from meat. Cut meat into 2-inch pieces. Place meat in a 4-quart slow cooker. In a small bowl combine soy sauce, 3 tablespoons of the orange juice, the ginger, garlic, and cayenne pepper. Pour mixture over meat in cooker.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If desired, stir in sesame oil. If using low-heat setting, turn to high-heat setting. Add broccoli to cooker. Cover and cook about 15 minutes more or just until broccoli is tender.
Using a slotted spoon, transfer meat to a medium bowl. Using two forks, break meat into smaller pieces. Add broccoli to meat in bowl; cover and keep warm.
For sauce, strain cooking liquid through a fine-mesh sieve into a small saucepan. In a small bowl stir the water into cornstarch; stir into strained cooking liquid. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in orange marmalade and the remaining 1 tablespoon orange juice.
Add cashews and about half of the sauce to meat mixture; toss gently to coat. Serve over hot cooked noodles. If desired, sprinkle with cilantro. Pass the remaining sauce.
Nutrition Facts (Asian Broccoli and Beef)
Per serving: 331 kcal cal., 8 g fat (2 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 70 mg chol., 467 mg sodium, 36 g carb., 2 g fiber, 5 g sugar, 27 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:08 am   |  Permalink   |  0 Comments  |  Email
Wednesday, May 18 2016

Ingredients

3 - cups cauliflower florets
1 14 ounce can unsweetened coconut milk
1 - 14 ounce can vegetable or chicken broth
1 - tablespoon curry powder
1/4 - cup chopped fresh cilantro
2 - cups frozen baby peas-vegetable blend
2 - pita bread rounds, cut into wedges (optional)
1 -tablespoon olive oil (optional)
Fresh cilantro sprigs and crushed red pepper (optional)
Directions
Heat broiler. In Dutch oven combine cauliflower, coconut milk, broth, curry powder, and the 1/4 cup cilantro. Bring to boiling over high heat. Reduce heat to medium-low. Simmer, covered, 10 minutes or until cauliflower is tender. Stir in frozen vegetable blend. Cook, uncovered, until heated through. Season with 1/4 teaspoon salt.
Meanwhile, place pita wedges on baking sheet. Brush both sides with oil. Sprinkle with 1/4 teaspoon curry powder. Broil 3 to 4 inches from heat for 4 minutes, turning once, until golden. Serve soup with pita wedges. Sprinkle with cilantro and red pepper. Makes 4 servings.
Nutrition Facts (Curried Vegetable Soup)
Per serving: 138 kcal cal., 6 g fat (4 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 0 mg chol., 620 mg sodium, 19 g carb., 4 g fiber, 6 g sugar, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet
Related Categories

Posted by: AT 02:09 am   |  Permalink   |  0 Comments  |  Email
Tuesday, May 17 2016

Take the hassle out of dinner tonight with our quick and easy chicken recipes that all use seven ingredients or fewer. Including chicken recipes such as chicken Alfredo, chicken salad, and chicken wraps, this collection offers the perfect weeknight dinner solution.


Ingredients

4 - small skinless, boneless chicken breast halves
Salt and pepper
8 - ounces mushrooms, halved
1 - tablespoon olive or cooking oil
1 - lemon
3 - cups fresh broccoli florets
1 - 10 ounce container refrigerated light Alfredo pasta sauce
Directions
Season chicken with salt and pepper. In large skillet brown chicken and mushrooms 4 minutes in hot oil, turning chicken halfway through.
Meanwhile, shred 2 teaspoons lemon peel; set aside. Slice lemon. Add broccoli and lemon slices to skillet. Cover; cook 8 minutes or until chicken is done (170 degrees F on an instant-read thermometer).
Place chicken and vegetables on plates. Add Alfredo sauce to skillet; heat through. Serve with chicken. Add lemon peel and pepper. Makes 4 servings.
Nutrition Facts (Chicken and Lemon-Broccoli Alfredo)
Per serving: 295 kcal cal., 12 g fat (5 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 91 mg chol., 705 mg sodium, 16 g carb., 4 g fiber, 5 g sugar, 35 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:22 am   |  Permalink   |  0 Comments  |  Email
Monday, May 16 2016

If chips are your go-to snack, try crispy, vitamin-filled kale chips as a healthy snack option. We seasoned our chips with simple salt and pepper, but you could try tossing them in sriracha or adding a splash of lemon juice before baking.

Ingredients

1 bunch (12 ounces) fresh kale
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/8 teaspoon cayenne pepper (optional)
Directions
Preheat oven to 300 degrees F. Line two large baking sheets with parchment paper; set aside.
Remove and discard thick stems from kale. Tear leaves into bite-size pieces. Rinse and dry in a salad spinner or pat dry with paper towels.
In a large bowl combine kale, oil, salt, black pepper, and, if desired, cayenne pepper, massaging with your hands to thoroughly coat. Arrange in a single layer on the prepared baking sheets. Bake for 20 minutes. Stir gently. Bake for 2 to 4 minutes more or until completely dry and crisp, being careful not to burn.
From the Test Kitchen
TIP:

Store cooled chips in an airtight container. If necessary, re-crisp the chips by baking them in a 325 degrees F oven for 3 to 4 minutes.

Nutrition Facts (Peppered Kale Chips)
Per serving: 73 kcal cal., 4 g fat (1 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 0 mg chol., 182 mg sodium, 9 g carb., 2 g fiber, 2 g sugar, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:10 am   |  Permalink   |  0 Comments  |  Email
Sunday, May 15 2016

This flavorful rib roast goes into the oven under a blanket of rosemary and bacon.

Ingredients

1 - recipe Herb-Bacon Topper, recipe below
1 - 4 pound beef rib roast (chine bone removed)
1 - teaspoon cracked black peppercorns
1/2 - teaspoon salt
1 - pound baby carrots with tops, trimmed
1 - pound small red potatoes (halve any large potatoes)
3 - cups baby spinach
1 - 15 ounce can butter beans, rinsed and drained
Directions
Prepare Herb-Bacon Topper. Preheat oven to 350 degrees F. Sprinkle beef roast with cracked pepper, salt, and half of the Herb-Bacon Topper (refrigerate remaining topper and reserved bacon pieces until ready to use). Place meat, bone side down, in a shallow roasting pan. Insert an oven-safe meat thermometer into center of roast.
Roast, uncovered, for 45 minutes. Arrange carrots and potatoes around roast and toss to gently coat. Roast 1 to 1-1/4 hours more or until meat thermometer registers 135 degrees F for medium-rare. Sprinkle meat with remaining Herb-Bacon Topper; cover and let stand for 15 minutes. Temperature of meat after standing should be 145 degrees F. Push meat and carrots to one side of pan. Stir spinach and beans into drippings in other side of pan; sprinkle with reserved bacon pieces. Makes 10 servings.
From the Test Kitchen
FOR ADDED GARLIC FLAVOR:

Cut 3 garlic cloves into slivers. Before roasting, cut shallow slits all over meat; insert garlic slivers into slits. Roast as above.

Herb-Bacon Topper
Ingredients
4 - slice bacon
1 - tablespoon chopped fresh thyme
1 1/2 - teaspoons chopped fresh rosemary


Directions
Cook bacon until crisp; drain on paper towels. Chop half the bacon; stir in thyme and rosemary. Break remaining half of the bacon into pieces to sprinkle into the spinach and beans before serving.
Nutrition Facts (Sunday Beef Rib Roast)
Per serving: 492 kcal cal., 32 g fat (13 g sat. fat, 1 g polyunsaturated fat, 14 g monounsatured fat), 91 mg chol., 468 mg sodium, 19 g carb., 4 g fiber, 3 g sugar, 32 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 09:16 am   |  Permalink   |  0 Comments  |  Email
Saturday, May 14 2016

Top steaks and potatoes with a warm relish of cherry tomatoes, garlic, green olives, and fresh oregano.

Ingredients

1 - pound baby Yukon gold or new potatoes, halved and/or quartered
4 - 4 ounces beef steaks, 1/2 inch thick (flat iron, strip, sirloin, or ribeye)
Salt
Ground black pepper
4 - teaspoons olive oil
8 - ounces cherry tomatoes
3 - cloves garlic, sliced
3/4 - cup pitted green olives, coarsely chopped
1 - teaspoon snipped fresh oregano or 1/2 teaspoon dried oregano, crushed

Directions

Cook potatoes, covered with vented plastic wrap, in a microwave-safe bowl for 5 minutes, stirring once.
Meanwhile, season steaks with salt and pepper. Heat a 12-inch skillet over medium-high heat; add 1 teaspoon of the oil. Add steaks; cook 3 to 4 minutes per side. Transfer to a platter; cover to keep warm. For sauce, in the same skillet cook tomatoes and garlic in 1 teaspoon of the oil until softened. Stir in olives and oregano; cook for 3 minutes more.
In a separate nonstick skillet cook potatoes in 2 teaspoons hot oil over medium-high heat for 4 minutes. Season to taste with salt and pepper. Serve steaks and potatoes with sauce.

Nutrition Facts (Beef and Baby Spuds with Tomato-Olive Ragout)

Per serving: 
409 kcal cal., 
23 g fat 
(7 g sat. fat, 
2 g polyunsaturated fat, 
12 g monounsatured fat), 
53 mg chol., 
643 mg sodium, 
24 g carb., 
4 g fiber, 
3 g sugar, 
26 g pro.
 
Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:17 am   |  Permalink   |  0 Comments  |  Email
Friday, May 13 2016

Grab a spoon and swirl away. This refreshing smoothie calls for a handful of blueberries, apple juice, ripe bananas, yogurt, and honey. A good addition to any healthy meal

Ingredients

2 - cups frozen blueberries
1/2 - cup apple juice
1 - 6 ounce carton plain fat-free yogurt
1 - ripe banana, peeled, cut up, and frozen
2 - teaspoons honey

Directions
In a blender combine blueberries and juice. Cover and blend until smooth. Divide among three glasses.
Wash the blender with warm, soapy water. In the blender combine yogurt, banana, and honey. Cover and blend until smooth. Spoon over the blueberry mixture in glasses. Swirl with a spoon.
Nutrition Facts (Blueberry Swirly Smoothies)
Per serving: 148 kcal cal., 1 g fat (0 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 1 mg chol., 41 mg sodium, 34 g carb., 4 g fiber, 25 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 01:55 am   |  Permalink   |  0 Comments  |  Email
Thursday, May 12 2016

Ingredients

10 - tablespoons butter
4 - eggs
8 - ounces white baking chocolate with cocoa butter, chopped
2 1/4 - cups all-purpose flour
2 1/4 - teaspoons baking powder
1/4 - teaspoon salt
1 1/3 - cups sugar
1 1/2 - teaspoons vanilla
1 1/4 - cups milk
1 - recipe White Chocolate Frosting
Pink paste food coloring


Directions
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, in a medium saucepan cook and stir chopped white chocolate over low heat until melted; cool. Lightly grease the bottoms of two 9x1-1/2-inch round cake pans. Line bottoms with waxed paper; grease and lightly flour pans. Set pans aside. In a medium bowl stir together flour, baking powder, and salt; set aside.
Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat in melted white chocolate just until combined. Spoon batter into the prepared pans, spreading evenly.
Bake about 30 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove layers from pans; peel off waxed paper. Cool completely on wire racks.
Place one cake layer on a serving plate. Spread with 1 cup of the White Chocolate Frosting. Top with second cake layer. Generously spread top and sides of cake with additional frosting. If desired, place any remaining frosting in a decorating bag and pipe on cake as desired.*
Loosely cover cake and chill for up to 24 hours. If chilled, let stand at room temperature about 30 minutes before serving.
From the Test Kitchen
* TEST KITCHEN TIP:

To decorate cake with rosettes as pictured, prepare 2 batches of the White Chocolate Frosting. After frosting the cake as directed, place some of the remaining frosting in a decorating bag fitted with a large star tip. Pipe frosting in rosettes around the top of cake, covering completely. Pipe a row of frosting in rosettes around the side of cake. Divide the remaining frosting in thirds. Using pink food coloring, tint one portion light pink, tint a second portion medium pink, and tint the third portion dark pink. Pipe a row of light pink frosting in rosettes around the side of the cake, followed by a row of medium pink frosting and a row of dark pink frosting (you will have some frosting left over; cover and refrigerate for another use).

White Chocolate Frosting
Ingredients
1 - pound white chocolate with cocoa butter, chopped
1 3/4 - cups butter, softened
2 - teaspoons vanilla
7 - cups powdered sugar
Milk
Directions
In a medium saucepan, heat and stir white chocolate over low heat until melted. Set aside. In a very large bowl beat butter with an electric mixer on medium-high speed until fluffy. Beat in melted white chocolate and vanilla until combined. Gradually beat in powdered sugar until combined. Beat in enough milk to make of desired consistency (about 2 tablespoons). Makes 7 cups.
Nutrition Facts (Double-Layer White Chocolate Cake)
Per serving: 708 kcal cal., 37 g fat (26 g sat. fat, 129 mg chol., 425 mg sodium, 77 g carb., 0 g fiber, 6 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:22 am   |  Permalink   |  0 Comments  |  Email
Wednesday, May 11 2016

Ingredients

1 - 8 ounce pkg. shredded Italian blend cheeses (2 cups)
6 - slices thinly sliced deli-style ham
6 - 6 ounces skinless, boneless chicken breast halves
1 - 24 ounce jar pasta sauce
1/3 - cup Italian-seasoned panko bread crumbs, toasted*
Snipped fresh basil or parsley leaves
Hot cooked pasta (optional)
Directions
The night before, set aside 1/2 cup of the cheese; wrap and refrigerate. Place one slice of ham on a clean work surface. Sprinkle with 1/4 cup of the remaining shredded cheese and top with a chicken breast half. Carefully roll up to enclose chicken. Place in the removable crockery liner of a 3 1/2- or 4-quart slow cooker. Repeat with remaining ham, cheese, and chicken breasts. Pour pasta sauce over chicken. Cover and refrigerate overnight.
The next day, let crockery liner stand at room temperature for 15 minutes. Place liner in the slow cooker unit. Cover and cook on low for 3 1/2 to 4 hours. Sprinkle with reserved 1/2 cup shredded cheese, toasted panko, and basil before serving. If desired, serve with hot cooked pasta.
From the Test Kitchen
*TIP

To toast panko, heat a medium skillet over medium-high heat. Add panko and cook 2 to 3 minutes or until toasted, shaking skillet occasionally.

Nutrition Facts (Saucy Italian Chicken)
Per serving: 412 kcal cal., 15 g fat (7 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 158 mg chol., 1055 mg sodium, 14 g carb., 2 g fiber, 6 g sugar, 51 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:28 am   |  Permalink   |  0 Comments  |  Email
Tuesday, May 10 2016

Ingredients

2 9 ounce packages refrigerated cheese-filled ravioli
1 1/2 pounds ground beef
1 large onion, chopped (1 cup)
6 cloves garlic, minced
1 14 1/2 ounce can diced tomatoes, undrained
1 10 3/4 ounce can condensed tomato soup
1 teaspoon dried basil, crushed
1 teaspoon dried oregano, crushed
1 1/2 cups shredded mozzarella cheese (6 ounces)
1/2 cup finely shredded Parmesan cheese (2 ounces)

Directions
Preheat oven to 375 degrees F. Cook ravioli according to package directions; drain. Return to pan; cover to keep warm.
Meanwhile, in a large skillet cook ground meat, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat. Stir in tomatoes, soup, basil, and oregano. Gently stir in cooked ravioli.
Transfer mixture to an ungreased 3-quart baking dish. Sprinkle with mozzarella cheese and Parmesan cheese. Bake, uncovered, about 20 minutes or until heated through.
Nutrition Facts (Baked Beef Ravioli)
Per serving: 503 kcal cal., 20 g fat (9 g sat. fat, 1 g polyunsaturated fat, 7 g monounsatured fat), 113 mg chol., 854 mg sodium, 40 g carb., 3 g fiber, 8 g sugar, 40 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:14 am   |  Permalink   |  0 Comments  |  Email
Monday, May 09 2016

Cracked black pepper, fresh dill, and minced garlic swirl into melted butter to drizzle over fresh asparagus spears. The simple side dish reigns supreme over other grilled asparagus recipes thanks to a final coating of Parmesan cheese.

 
Ingredients
 
pound asparagus spears
tablespoons butter, melted
tablespoon snipped fresh dill or 1 teaspoon dried dill
clove garlic, minced
1/4 teaspoon cracked black pepper
Finely shredded Parmesan cheese
 
Directions
Snap off and discard woody bases from asparagus. On a platter, drizzle asparagus with butter and sprinkle with dill, garlic, and pepper. Toss to combine.
For a charcoal grill, placeasparagus on the rack of an uncovered grill directly over medium coals. Grill for 7 to 10 minutes or until asparagus is crisp-tender, rolling asparagus occasionally to ensure even cooking. (For a gas grill, preheat grill. Reduce heat to medium. Place asparagus on grill rack over heat. Cover and grill as directed.)
To serve, transfer asparagus to a serving dish. Sprinkle with Parmesan cheese.
Nutrition Facts (Grilled Asparagus in Dill Butter)
Per serving: 142 kcal cal., 11 g fat (7 g sat. fat, 0 g polyunsaturated fat, 3 g monounsatured fat), 28 mg chol., 355 mg sodium, 2 g carb., 1 g fiber, 1 g sugar, 8 g pro. Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 02:10 am   |  Permalink   |  0 Comments  |  Email
Sunday, May 08 2016

Give ordinary vanilla cake a pretty-in-pink makeover with ravishing rows of vanilla-buttercream ruffles. To achieve this lovely look, be sure to use a decorating pipe with a petal tip.


Ingredients

3/4 cup (1-1/2 sticks) butter
3 eggs
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups sugar
1 1/2 teaspoons vanilla
1 1/4 cups milk
2 recipes Almost-Homemade Vanilla Buttercream
Red food coloring
Directions
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 8x1-1/2-inch round cake pans using butter and all-purpose flour; set aside. In medium bowl stir together 2-1/2 cups flour, the baking powder, and salt; set aside.
Preheat oven to 375 degrees F. In large mixing bowl beat butter with mixer on medium to high for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium until well combined. Scrape bowl; beat 2 minutes more. Add eggs one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk, beating on low after each addition just until combined. Spread batter in prepared pans.
Bake 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks 10 minutes. Remove layers from pans; cool completely on wire racks.
Meanwhile, prepare Almost-Homemade Vanilla Buttercream. Tint frosting pale pink (1 small drop of red food coloring). Place one cooled layer on serving plate. Frost top of layer with some frosting. Top with second layer. Spread frosting on top layer. Spread a thin crumb coat on sides for ruffles to adhere. Refrigerate for 10 minutes.
For ruffles, fit a pastry bag (or plastic freezer bag with one corner snipped off) with a Wilton #125 petal tip. Fill bag with frosting. Beginning at base of cake and holding tip against cake, pipe frosting in a back and forth motion to create rows of ruffles.
Almost-Homemade Vanilla Buttercream
Ingredients
1 1/2 cups unsalted butter (3 sticks), softened, cut in 1-inch pieces
1 16 ounce jar marshmallow creme*
1/2 cup powdered sugar
1 teaspoon vanilla
Directions
In large mixing bowl beat softened butter with mixer on medium until light and fluffy. Add marshmallow creme; beat until smooth, scraping sides of bowl. Add powdered sugar and vanilla; beat until light and fluffy. If frosting is too stiff to spread, soften in microwave oven no more than 10 seconds, then beat again until smooth.
Frost cake immediately. Or, to store, cover and refrigerate up to 3 days or freeze up to 1 month. Bring to room temperature before frosting cake. Makes 3 cups.
Nutrition Facts (Vanilla Ruffle Cake )
Per serving: 558 kcal cal., 33 g fat (20 g sat. fat, 1 g polyunsaturated fat, 9 g monounsatured fat), 116 mg chol., 275 mg sodium, 66 g carb., 1 g fiber, 45 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:26 am   |  Permalink   |  0 Comments  |  Email
Saturday, May 07 2016

Tips for Serving Mom a Mother's Day Breakfast in Bed

Plan the perfect breakfast in bed for mom on Mother's Day with our easy, helpful tips.

If you want breakfast to be a surprise, choose a few make-ahead dishes and prep them while she's out the night before or at a different house. Wake up early and put the finishing touches on the dishes, and then bring the tray to her for a nice breakfast surprise.

You don't have to bake Mom five elaborate breakfast dishes on Mother's Day; getting served a homemade breakfast in bed is special even when it's simple. Include a small bunch of her favorite flowers in a glass vase and a nice handmade card for an extra special touch.

If you have small children, let them help with breakfast by choosing easy recipes, such as pancakes or French toast. Mom will also appreciate sweet handmade gifts, such as cards or coupon booklets that relieve her of household duties.

Ask Mom a few days ahead what her favorite breakfast recipes are to get an idea of what to make. If she gets suspicious of your surprise, go ahead and tell her -- that way you won't have to sneak around the kitchen early in the morning -- and mom can sleep in as late as she wants.

Posted by: AT 02:30 am   |  Permalink   |  0 Comments  |  Email
Friday, May 06 2016

Tomatoes in a margarita? Don't doubt a good thing. The juice of muddled cherry tomatoes adds savory flavor to classic margaritas, while the skewered vegetable also makes a showstopping garnish. It makes the best meal drink. 

Ingredients

Coarse or flaked sea salt
3 - sweet yellow cherry tomatoes
Pinch coarse or flaked sea salt
3 - tablespoons silver tequila (1 1/2 oz.)
1 - tablespoon orange liqueur (1/2 ounce)
1 - tablespoon fresh lime juice (1/2 oz.)
1 - tablespoon simple syrup (1/2 oz.)
Cherry tomatoes for garnish

Directions
Rim a glass with coarse salt; set aside. In a cocktail shaker combine cherry tomatoes and a pinch of salt; muddle tomatoes until broken up and juiced. Add tequila, orange liqueur, lime juice, simple syrup, and ice; shake until chilled, about 30 seconds. Double strain into an ice-filled glass. Garnish with a few cherry tomatoes on a bamboo skewer, if desired.
From the Test Kitchen
Another time try a garnish of grilled cherry tomatoes.

Simple Syrup
Ingredients
1/4 - cup sugar
1/4 - cup water
Directions
In a small saucepan combine sugar and water. Bring just to boiling, stirring to dissolve sugar. Cool; cover and chill at least 1 hour before using. Makes about 1/3 cup.
Nutrition Facts (Cherry Tomato Margarita)
Per serving: 189 kcal cal., 0 g fat (0 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 0 mg chol., 446 mg sodium, 18 g carb., 1 g fiber, 11 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:14 am   |  Permalink   |  0 Comments  |  Email
Thursday, May 05 2016

Ingredients

5 cups bite-sized tortilla chips (6 ounces)
1 pound ground beef
1 15 ounce can black beans or pinto beans, rinsed and drained
1 cup bottled chunky salsa
1 1/2 cups shredded cheddar, Colby Jack, or Mexican cheese blend (6 ounces)

Optional toppings (such as thinly sliced green onion, snipped fresh cilantro, seeded and sliced fresh jalapeno chile pepper, sour cream, and/or additional bottled chunky salsa)

Directions


Preheat oven to 350 degrees F. Arrange half of the tortilla chips on an 11- or 12-inch ovenproof platter or pizza pan; set aside.
In a large skillet cook ground beef over medium heat until brown. Drain off fat.
Stir the black beans and the 1 cup salsa into the beef. Spoon half of the mixture over chips. Sprinkle with half the cheese. Bake in the preheated oven for 10 minutes or until cheese melts. Remove from oven. Top with remaining chips, beef mixture, and cheese. Bake for 10 minutes more or until cheese melts.


If desired, top with green onion, cilantro, jalapeno chile pepper, sour cream, and/or additional salsa.
Nutrition Facts (Classic Nachos)


Per serving: 368 kcal cal., 21 g fat (8 g sat. fat, 3 g polyunsaturated fat, 7 g monounsatured fat), 61 mg chol., 638 mg sodium, 26 g carb., 5 g fiber, 1 g sugar, 23 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:12 am   |  Permalink   |  0 Comments  |  Email
Wednesday, May 04 2016

Ditch your pasta seasoning packet for homemade pesto. The essentials: spinach, walnuts, oil, and garlic. Chicken gives every bite a boost of protein.

Ingredients

1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves
1 5 ounce package baby spinach
3/4 cup toasted walnuts
1/2 cup olive oil
4 cloves garlic, peeled and halved
1/2 teaspoon salt
1 1/2 cups water
2 3 ounce packages ramen noodles (any flavor)
1/2 cup finely shredded Parmesan cheese
1/8 teaspoon crushed red pepper
Lemon zest (optional)


Directions
In a large skillet heat the 1 tablespoon oil over medium heat. Add chicken; cook 15 minutes or until done (165 degrees F), turning once. Meanwhile, in a food processor or blender combine half of the spinach, 1/2 cup of the walnuts, the 1/2 cup oil, the garlic, and salt. Cover and process until smooth.
Transfer chicken to a cutting board; cover to keep warm. Add the water to the skillet. Bring to boiling. Break up noodles and add to skillet (discard seasoning packets). Cook 5 minutes, stirring occasionally to break up noodles. Stir in remaining spinach and the spinach pesto until spinach is wilted. Remove from heat.
Cut chicken into bite-size strips. Stir into noodle mixture. Top with the remaining nuts, the Parmesan cheese, crushed red pepper, and, if desired, lemon zest.
Nutrition Facts (Chicken Spinach Pesto Noodle Skillet)
Per serving: 792 kcal cal., 57 g fat (11 g sat. fat, 14 g polyunsaturated fat, 26 g monounsatured fat), 90 mg chol., 643 mg sodium, 32 g carb., 3 g fiber, 1 g sugar, 39 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:10 am   |  Permalink   |  0 Comments  |  Email
Tuesday, May 03 2016

Ingredients

1 - 8 ounce tub cream cheese spread with chive and onion
6 - multigrain flatbread or Greek pita flatbread
3 - cups torn lettuce
8 - ounces hot smoked salmon, broken into pieces
8 - small radishes, thinly sliced
2 - tablespoons capers, rinsed and drained
Ground black pepper


Directions
Divide cream cheese evenly among six multigrain flatbread rounds, spreading it on one side of each flatbread. Top with torn lettuce. Add salmon, radishes, and capers to each flatbread; sprinkle with pepper. Fold in half to serve.
Nutrition Facts (Smoked Salmon Flatbread)


Per serving: 284 kcal cal., 16 g fat (9 g sat. fat, 0 g polyunsaturated fat, 1 g monounsatured fat), 45 mg chol., 824 mg sodium, 21 g carb., 9 g fiber, 4 g sugar, 18 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:03 am   |  Permalink   |  0 Comments  |  Email
Monday, May 02 2016

Ingredients

2 cups frozen peas
1 pound fresh asparagus spears, trimmed
1 cup canned cannellini (white kidney) beans, rinsed and drained
3 tablespoons snipped fresh basil
2 tablespoons lemon juice
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1/8 teaspoon salt
4 ounces fresh mozzarella cheese, cut into 1/2-inch pieces
1 tablespoon lemon juice
2 teaspoons olive oil
1/4 teaspoon ground black pepper
2 ounces thinly sliced prosciutto, cut into thin strips
6 slices crusty country bread, toasted
Cracked black pepper (optional)

Directions
Preheat broiler. In a large saucepan cook peas in a small amount of boiling water for 3 minutes. Using a slotted spoon, transfer peas to a bowl of ice water to cool quickly, reserving boiling water in saucepan. Remove peas from ice water, reserving ice water in bowl; drain well. Place asparagus in a steamer basket; place basket in the saucepan over boiling water. Cook, covered, for 3 to 5 minutes or until asparagus is crisp-tender. Transfer asparagus to the ice water to cool; remove and pat dry with paper towels. Cut asparagus into 1/2-inch pieces.
In a food processor combine peas, cannellini beans, basil, the 2 tablespoons lemon juice, the 1 tablespoon oil, the paprika, and salt. Cover and process until nearly smooth; set aside.
In a medium bowl combine asparagus, cheese, the 1 tablespoon lemon juice, the 2 teaspoons oil, and the ground pepper; set aside. In a large nonstick skillet cook prosciutto over medium heat until crisp, stirring frequently.
To serve spread bread slices with pea mixture. Top with asparagus mixture. Broil 4 to 5 inches from the heat about 2 minutes or until toppings are heated through and cheese is melted. Top with prosciutto strips. If desired, sprinkle with cracked pepper.
30-minute, lower carb

Nutrition Facts (Asparagus-Prosciutto Tartines with Basil-Pea Spread)
Per serving: 273 kcal cal., 10 g fat (4 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 23 mg chol., 706 mg sodium, 31 g carb., 6 g fiber, 4 g sugar, 16 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:37 am   |  Permalink   |  0 Comments  |  Email
Sunday, May 01 2016

Upgrade your burger meal from simple to indulgent with our restaurant-style recipe. Wrapped in slices of brown sugar bacon and nestled under homemade coleslaw and fried pickles, this standout grilled burger will wow any guest.

Ingredients

12 slices bacon
6 tablespoons packed brown sugar
4 teaspoons ground coffee
1 teaspoon garlic powder
1 1/2 pounds 80 percent lean ground beef
3 tablespoons rice vinegar
2 tablespoons mayonnaise or salad dressing
2 teaspoons sugar
1/2 teaspoon Asian chili sauce (Sriracha sauce)
1/2 teaspoon kosher salt
2 1/2 cups shredded green cabbage
1/2 cup shredded carrot (1 medium)
1/2 cup thinly sliced red onion
1/4 cup snipped fresh parsley
Kosher salt
Ground black pepper
6 sesame seed-topped hamburger buns, split and toasted

recipe Fried Pickles
Directions
Line a microwave-safe plate with paper towels. Arrange six of the bacon slices in a single layer; cover with paper towels. Microwave on 100 percent power (high) for 1 to 2 minutes or until partially cooked. Drain on paper towels; cool. Transfer to a large resealable plastic bag. In a small bowl stir together brown sugar, coffee, and garlic powder. Add mixture to the bag. Seal bag; shake to coat bacon. Set aside. Repeat with remaining bacon and remaining brown sugar mixture.
Shape beef into six 3/4-inch-thick patties. Wrap two slices of coated bacon around the each patty; secure bacon ends together with wooden toothpicks. Cover and chill for 30 minutes or up to 24 hours.
For coleslaw, in a medium bowl whisk together vinegar, mayonnaise, sugar, chili sauce, and the 1/2 teaspoon salt. Add cabbage, carrot, onion, and parsley, stirring to coat. Season to taste with additional salt and pepper. Cover and chill until ready to serve.
Season patties with salt and pepper. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place patties on grill rack over drip pan. Cover and grill for 16 to 18 minutes or until done (160 degrees F to 165 degrees F)* and bacon is crisp. (For a gas grill, preheat grill. Reduce heat to medium. Adjust heat for indirect cooking. Cover and grill as above.)
Place burgers on bun bottoms. Top each patty with coleslaw and Fried Pickles. Add bun tops.
From the Test Kitchen
*TIP:

The internal color of a burger is not a reliable doneness indicator. A beef, veal, lamb, or pork patty cooked to 160 degrees F is safe, regardless of color. To measure the doneness of a patty, insert an instant-read thermometer through the side of the patty to a depth of 2 to 3 inches.

Fried Pickles
Ingredients
1
cup all-purpose flour
1
cup yellow cornmeal
2
tablespoons ground black pepper
3
cups sliced pickled vegetables, dill pickles, jalapeno peppers, pepperoncinis, or pitted green olives
3/4
cup buttermilk or sour milk*
peanut or vegetable oil for deep-frying
Directions
Preheat oven to 200 degrees F. Line a baking sheet with paper towels; set aside. In a large resealable plastic bag combine flour, cornmeal, and pepper. Set aside.
Drain pickled vegetables and place in a medium bowl. Pour buttermilk over pickled vegetables, stirring to coat.
In a Dutch oven or large saucepan heat 2 inches oil over medium heat to 375 degrees F.
Place a handful of buttermilk-coated pickled vegetables into the flour mixture in bag; seal bag and shake to coat. Remove pickled vegetables, shaking off excess flour mixture. Using a slotted spoon, place vegetables in hot oil. Fry for 2 to 3 minutes or until crisp and golden. Using a slotted spoon, transfer pickled vegetables to prepared baking sheet; keep warm, uncovered, in oven. Repeat with remaining pickled vegetables.
Nutrition Facts (Bacon-Wrapped Burger with Fried Pickles & Slaw)
Per serving: 1013 kcal cal., 61 g fat (15 g sat. fat, 5 g polyunsaturated fat, 22 g monounsatured fat), 97 mg chol., 1611 mg sodium, 82 g carb., 5 g fiber, 17 g sugar, 34 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:09 am   |  Permalink   |  0 Comments  |  Email
Saturday, April 30 2016

Ingredients

1 14 ounce can unsweetened coconut milk
1 vanilla bean, split lengthwise
1 3/4 cups all-purpose flour
1/4 cup ground macadamia nuts
2 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter, softened
1 1/3 cups sugar
3 eggs
1 recipe Vanilla-Coconut Frosting
1 cup flaked coconut, lightly toasted


Directions
In a medium saucepan bring coconut milk just to boiling; reduce heat. Simmer, uncovered, for 20 to 30 minutes or until milk is reduced to 1 1/3 cups; cool. Meanwhile, preheat oven to 375 degrees F. Line eighteen 2 1/2-inch muffin cups with paper bake cups; set aside. Using the tip of a small sharp knife, scrape out seeds from vanilla bean; set aside.


In a small bowl stir together flour, ground nuts, baking powder, and salt; set aside. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat on medium to high speed for 1 minute, scraping side of bowl occasionally.
Add eggs, one at at time, beating well after each addition. Stir in half of the vanilla seeds; reserve other half for frosting. Alternately add flour mixture and 1 cup of the reduced coconut milk (reserve rest of coconut milk for frosting) to butter mixture, beating on low speed after each addition just until combined.


Spoon batter into prepared muffin cups, filling each about three-fourths full. Bake for 18 to 20 minutes or until tops spring back when lightly touched. Cool in muffin cups on wire racks for 5 minutes. Remove from muffin cups. Cool completely on racks.
Pipe or spread Vanilla-Coconut Frosting on tops of cupcakes. Sprinkle with toasted coconut.


Vanilla-Coconut Frosting
Ingredients
1 cup butter
1/8 teaspoon salt
2 1/2 cups powdered sugar


Directions


Allow butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in the reserved reduced coconut milk from cupcakes, the reserved vanilla seeds from cupcakes, and salt. Gradually add powdered sugar, beating until fluffy.

Posted by: AT 02:15 am   |  Permalink   |  0 Comments  |  Email
Friday, April 29 2016

Ingredients

1 medium head cauliflower (1 1/2 to 2 pounds), cored and cut into florets (4 cups)
1 egg, lightly beaten
1/4 cup shredded Italian cheese blend (1 ounce)
1/4 cup grated Parmesan cheese
1/4 cup panko bread crumbs
1/2 teaspoon Italian seasoning, crushed
1/4 teaspoon salt
2 cups sliced fresh mushrooms
1 cup yellow or green sweet pepper strips
1 small red onion, cut into thin wedges
1 teaspoon olive oil
3/4 cup Fast Pizza Sauce or canned pizza sauce
1 cup shedded Italian cheese blend (4 ounces)
Snipped fresh basil, oregano, and/or parsley


Directions
Place the cauliflower in a food processor. Cover and pulse four to six times or until crumbly and mixture resembles the texture of couscous.
Place a pizza stone or baking sheet in the oven. Preheat oven to 425 degrees F. Place cauliflower in a microwave-safe casserole with 2 tablespoons water. Microwave, covered, on 100% power (high) for 3 to 4 minutes or until tender, stirring once or twice. Cool. Transfer cauliflower to a 100% cotton flour-sack towel. Wrap towel around cauliflower and squeeze until there is no more liquid (this step is critical).
In a medium bowl stir together cooked and drained cauliflower, egg, the 1/4 cup Italian cheese blend, the Parmesan cheese, panko, Italian seasoning, and salt. On a piece of parchment paper pat cauliflower mixture into a 12-inch circle. Transfer crust on paper to the preheated pizza stone. Bake for 12 to 15 minutes or until crisp and starting to brown.
Meanwhile, in a large skillet cook and stir mushrooms, sweet pepper, and onion in hot oil for 4 to 6 minutes or until crisp-tender. Remove from heat.
Spoon pizza sauce over baked crust, spreading evenly. Top with cooked vegetables. Sprinkle evenly with the 1 cup Italian cheese blend. Bake about 5 minutes more or until heated and cheese melts. If desired, sprinkle with snipped fresh herb. Cut into slices to serve.
Fast Pizza Sauce


Ingredients
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
1 tablespoon olive oil
1 8-ounce can tomato sauce
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried basil
, crushed
1/4 teaspoon salt
1/4 teaspoon crushed red pepper


Directions
In a small saucepan, cook onion and garlic in hot oil over medium heat about 5 minutes or until onion is tender, stirring occasionally. Stir in tomato sauce, oregano, basil, salt, and crushed red pepper. Bring to a boil; reduce heat. Simmer, uncovered, about 5 minutes or until sauce reaches desired consistency. Makes 1 cup.
Nutrition Facts (Cauliflower-Crusted Pizza)
Per serving: 264 kcal cal., 14 g fat (7 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 76 mg chol., 893 mg sodium, 18 g carb., 4 g fiber, 7 g sugar, 17 g pro. Percent Daily Values are based on a 2,000 calorie diet
Nutrition Facts
(Fast Pizza Sauce)
Per serving: 27 kcal cal., 2 g fat (0 g sat. fat, 0 mg chol., 222 mg sodium, 3 g carb., 1 g fiber, 2 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:33 am   |  Permalink   |  0 Comments  |  Email
Thursday, April 28 2016

Grapefruit-Gin Cocktail Shakes
Ingredients

1 pint raspberry sorbet
1/3 cup pink grapefruit juice, chilled
1 pint vanilla ice cream
1/4 cup gin or pink grapefruit juice
Lemon Slices


Directions
In a blender combine sorbet and 1/3 cup grapefruit juice; cover and blend until smooth. Blend in ice cream and gin. If necessary, blend in additional juice. Divide among four tall glasses. Garnish with lemon slices. Makes 4 servings.
Nutrition Facts (Grapefruit-Gin Cocktail Shakes)
Per serving: 312 kcal cal., 8 g fat (5 g sat. fat, 0 g polyunsaturated fat, 2 g monounsatured fat), 32 mg chol., 58 mg sodium, 50 g carb., 3 g fiber, 43 g sugar, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:35 am   |  Permalink   |  0 Comments  |  Email
Wednesday, April 27 2016

Ingredients

1 cup pretzel sticks
2/3 cup unsalted peanuts
1/4 teaspoon crushed red pepper (optional)
1/2 cup refrigerated or frozen egg product, thawed
1 14 ounce chicken breast tenderloins
1/2 cup reduced-sodium chicken broth
1 16 ounce package frozen sweet peppers and onion stir-fry vegetables
1/2 cup uncooked couscous
2 tablespoons seasoned rice vinegar
1 tablespoon canola oil
1 Recipe Dipping sauce


Directions
Preheat oven to 425 degrees F. Line a 15x10x1-inch pan with foil; coat with nonstick cooking spray; set pan aside. Place pretzels, 1/2 cup peanuts, and red pepper in food processor. Cover; process until coarsely ground; transfer to resealable plastic bag.
Place egg product in shallow dish. Dip chicken tenderloins into egg product. Allowing excess egg product to drip off, transfer tenderloins, half at a time, to bag with crumb mixture. Seal bag; turn to coat chicken pieces. Arrange chicken in prepared pan. Bake chicken for 10 to 15 minutes or until no longer pink (170 degrees F).
Meanwhile, in a saucepan combine broth and stir-fry vegetables. Bring to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes. Chop remaining peanuts. Stir peanuts, rice vinegar, and oil into couscous mixture. Serve couscous mixture with chicken and dipping sauce. Makes 6 servings.
From the Test Kitchen
TEST KITCHEN TIP:

If you do not have a food processor, place pretzels in a large resealable plastic bag; seal bag and finely crush pretzels using a rolling pin or meat mallet. Finely chop 1/2 cup of the peanuts and add to pretzel crumbs in bag.

Dipping Sauce
Ingredients
1/3 cup plain yogurt
2 tablespoons yellow mustard
2 teaspoons honey
Directions
In a bowl combine yogurt, mustard, and honey.
Nutrition Facts (Chicken with Pretzels and Couscous)
Per serving: 336 kcal cal., 12 g fat (2 g sat. fat, 4 g polyunsaturated fat, 2 g monounsatured fat), 39 mg chol., 344 mg sodium, 31 g carb., 4 g fiber, 6 g sugar, 26 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:12 am   |  Permalink   |  0 Comments  |  Email
Tuesday, April 26 2016

Ingredients

4 (6-ounce) skinless, boneless chicken breast halves
2 teaspoons canola oil
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup chopped shallots
1 (8-ounce) package presliced mushrooms
2 minced garlic cloves
1/2 cup dry white wine
1 1/2 teaspoons all-purpose flour
3/4 cup fat-free, lower-sodium chicken broth
2 tablespoons butter
1 teaspoon minced fresh thyme
Preparation

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/2-inch thickness using a meat mallet or small heavy skillet.

2. Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Transfer chicken to a serving platter; keep warm.

3. Add shallots and mushrooms to pan; sauté for 4 minutes or until browned, stirring occasionally. Add garlic; sauté for 1 minute, stirring constantly. Stir in wine, scraping pan to loosen browned bits; bring to a boil. Cook until liquid almost evaporates. Sprinkle mushroom mixture with remaining 1/4 teaspoon salt and flour; cook 30 seconds, stirring frequently. Add broth to pan; bring to a boil. Cook 2 minutes or until slightly thick. Remove pan from heat; add butter and thyme, stirring until butter melts. Serve with chicken.

Posted by: AT 02:00 am   |  Permalink   |  0 Comments  |  Email
Monday, April 25 2016

Ingredients

4 tablespoons honey
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1 teaspoon seasoned rice wine vinegar
1/4 teaspoon dried crushed red pepper
1 pound fresh medium asparagus
8 ounces fresh green beans, trimmed
1 small orange, cut into 1/4- to 1/2-inch slices
1 tablespoon olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 (5- to 6-oz.) fresh salmon fillets
Garnish: toasted sesame seeds
Preparation

1. Preheat broiler with oven rack 6 inches from heat. Whisk together honey and next 4 ingredients in a small bowl.

2. Snap off and discard tough ends of asparagus. Place asparagus, green beans, and next 4 ingredients in a large bowl, and toss to coat.

3. Place salmon in center of a heavy-duty aluminum foil-lined sheet pan. Brush salmon with about 2 Tbsp. honey mixture. Spread asparagus mixture around salmon.

4. Broil 4 minutes; remove from oven, and brush salmon with about 2 Tbsp. honey mixture. Return to oven, and broil 4 minutes more. Remove from oven, and brush salmon with remaining honey mixture. Return to oven, and broil 2 minutes more. Serve immediately.

Posted by: AT 10:45 am   |  Permalink   |  0 Comments  |  Email
Sunday, April 24 2016

Ingredients

Pastry for Single Crust Pie
2
cups 1-inch pieces fresh rhubarb
1 1/4
cups granulated sugar
4
eggs, lightly beaten
1/2
cup whipping cream
1/4
cup butter, melted
1/4
cup lemon juice
1
tablespoon cornstarch
1
tablespoon cornmeal
1
teaspoon vanilla
1/4
teaspoon salt
Vanilla ice cream
Directions
Preheat oven to 375 degrees F. Prepare Pastry for Single Crust Pie. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 6 to 8 minutes more or until set and dry. Meanwhile, arrange rhubarb in a single layer in a shallow baking pan. Bake alongside the pastry for 10 minutes or until rhubarb is tender. Remove from oven; cool. Sprinkle rhubarb with 1/4 cup of the granulated sugar. Toss to coat. Place the rhubarb mixture in the bottom of the pre-baked pastry. Set aside.
In a large bowl whisk together eggs, remaining 1 cup granulated sugar, cream, butter, lemon juice, cornstarch, cornmeal, vanilla, and salt. Pour filling over the rhubarb in pastry. Bake for 40 to 45 minutes or until center is just set, covering loosely with foil the last 10 minutes of baking, if necessary to prevent overbrowning. Cool on a wire rack for 2 hours. Cover and chill up to 24 hours. Serve with vanilla ice cream.
From the Test Kitchen
FROZEN RHUBARB:

Substitute 2 cups frozen cut rhubarb (8 ounces), thawed, for the fresh rhubarb. Prepare as above.

Pastry for a Single-Crust Pie
Ingredients
1 1/2
cups all-purpose flour
1/2
teaspoon salt
1/4
cup shortening
1/4
cup butter, cut up, or shortening
1/4
cup cold water
Directions
In a medium bowl stir together flour and salt. Using pastry blender, cut in shortening and butter until pieces are pea size.
Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together.
On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter.
Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it.
Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Do not prick pastry. Fill and bake as directed in recipes.
Nutrition Facts (Rhubarb Chess Pie)
Per serving: 600 kcal cal., 35 g fat (19 g sat. fat, 3 g polyunsaturated fat, 11 g monounsatured fat), 193 mg chol., 396 mg sodium, 65 g carb., 1 g fiber, 43 g sugar, 8 g pro. Percent Daily Values are based on a 2,000 calorie diet
Nutrition Facts
(Pastry for a Single-Crust Pie)
Per serving: 191 kcal cal., 12 g fat (5 g sat. fat, 2 g polyunsaturated fat, 4 g monounsatured fat), 15 mg chol., 187 mg sodium, 18 g carb., 1 g fiber, 0 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:34 pm   |  Permalink   |  0 Comments  |  Email
Saturday, April 23 2016

Ingredients

4
6 ounces firm whitefish fillets (such as cod, halibut, or flounder), rinsed and patted dry
1
tablespoon canola oil
Salt and ground black pepper
6
tablespoons butter
2
fresh jalapeno peppers, stemmed, seeded, and cut into thin strips*
1/4
cup snipped fresh basil
1
lime, cut into quarters

Directions

Brush fish with oil and sprinkle lightly with salt and pepper. For a gas or charcoal grill, grill fillets on the greased rack of a covered grill directly over medium heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, turning once.
Meanwhile, heat butter in large skillet over medium heat. Add jalapeno peppers; cook and stir for 5 minutes or until tender and just beginning to lightly brown.
Place fish on plates and top with basil; spoon jalapeno-butter mixture over fish. Serve with lime quarters.

From the Test Kitchen

*HANDLING HOT PEPPERS

Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Nutrition Facts (Basil Halibut with Jalapeno Butter)

Per serving: 
419 kcal cal., 
31 g fat 
(13 g sat. fat, 
5 g polyunsaturated fat, 
10 g monounsatured fat), 
148 mg chol., 
370 mg sodium, 
2 g carb., 
1 g fiber, 
1 g sugar, 
33 g pro.
 
Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:30 pm   |  Permalink   |  Email
Friday, April 22 2016

All this lemon olive oil cake needs is you on the couch with a house that smells like a bakery and winter spa combo, holding a warm mug of dark coffee and a few (dozen) slices of this bread.

INGREDIENTS
3 cups grated zucchini (about 2 zucchini)
grated zest of 2 large lemons
2 teaspoons vanilla extract
3 large eggs
1 cup extra-virgin olive oil
2 cups brown sugar (packed softly)
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
3 tablespoons poppy seeds
optional: tiny pinch of nutmeg
optional: a small grated piece of fresh ginger
INSTRUCTIONS
Preheat the oven to 350. In a small mixing bowl, mix the zucchini with ¼ cup brown sugar. Transfer the mixture to a fine-mesh strainer set over the mixing bowl. Fill another small bowl with water and set it directly on top of the zucchini so that it is pushing down, pressing the water out into the bowl below.
Line a 9x5 loaf pan with parchment paper. Whisk together the remaining brown sugar, eggs, lemon zest, and vanilla until well blended. Beat in the olive oil gradually, whisking it in until it's thoroughly incorporated.
Stir in the flour, salt, baking powder, baking soda, poppy seeds, nutmeg, and ginger until just combined. Add the pressed zucchini to the batter and stir it in gently until evenly incorporated.
Pour the batter into the prepared pan. Bake on the middle rack of the oven for about 1 hour and 10 minutes. The outer crust of the bread will be firm to the touch and on the darker side of golden brown (see notes).
Cool the bread in the pan for about 20 minutes. Remove, cut, and serve (but also see notes about chilling the cake which is unusually delicious).
NOTES
For whatever reason, I think this lemon olive oil cake tastes THE BEST when stored in the refrigerator. I cannot get enough of it. Just stick it in the fridge after you've eaten the first warm slice, and then the next morning treat yoself to the most dense, moist, luscious lemon olive oil bread.

For a lighter-colored cake, use half brown sugar and half white sugar. Or all white sugar. I've made this 6x, a little different each time, but my favorite variation was the all-brown-sugar version (as written) which gives a darker, more caramel-like crust on the whole bread. It might seem a little dark at first compared to other loaf cakes, but give it a little time in the fridge and it will be magic in your mouth.

About the sugar: yes, it's a lot of sugar. I did try it with less sugar and while it tasted pretty good, the texture just wasn't quite there. I generally opt for less sugar in my recipes, but in this one, I really felt like the full sugar amount was necessary to achieve the best texture. The batter WILL taste overly sweet. Don't panic. It all evens out once it's baked.

Posted by: AT 02:41 am   |  Permalink   |  0 Comments  |  Email
Thursday, April 21 2016

Ingredients

2 - turkey breast tenderloins, split in half horizontally (about 1 pound)
1 - tablespoon olive oil
1 1/2 - teaspoons Cajun seasoning
6 - cups torn mixed greens
1 1/2 - cups sliced cantaloupe
1 - cup fresh blueberries
Crumbled Farmers Cheese (optional)
Purchased Salad Dressing of your choice

Directions
Brush turkey pieces with olive oil. Sprinkle with Cajun seasoning. For a charcoal grill, grill turkey on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until turkey is no longer pink (170 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place turkey on grill rack over heat. Cover; grill as above.) Slice turkey.
Arrange greens on a serving platter along with the turkey, cantaloupe and berries. Top with cheese and salad dressing. Makes 4 servings.
Nutrition Facts (Cajun Turkey and Fresh Melon Salad)
Per serving: 359 kcal cal., 22 g fat (4 g sat. fat, 9 g polyunsaturated fat, 8 g monounsatured fat), 68 mg chol., 161 mg sodium, 14 g carb., 3 g fiber, 10 g sugar, 29 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 11:46 am   |  Permalink   |  0 Comments  |  Email
Wednesday, April 20 2016

Fettucini alfredo is one of the simplest pasta dishes you can make at home.

Ingredients

8 - ounces dried fettuccine
1/2 - cup dried tomatoes (not oil-packed), chopped
4 - tablespoons butter
1 - tablespoon olive oil
4 - ounces fresh asparagus spears, trimmed
4 - ounces fresh Brussels sprouts, trimmed and quartered
1 1/2 - cups fresh broccoli florets
8 - fresh mushrooms, sliced
2 - tablespoons all-purpose flour
1 1/4 - cups milk
1/2 - cup finely shredded Parmesan cheese
milk
finely shredded Parmesan cheese
2 - teaspoons finely shredded lemon peel
Directions
Cook pasta according to package directions, adding dried tomatoes the last 2 minutes of cooking. Drain and return to saucepan; keep warm.
Meanwhile, in a large skillet heat 1 tablespoon of the butter and olive oil over medium heat. Add asparagus, Brussels sprouts, broccoli, and mushrooms. Cook over medium heat for 8 minutes or until vegetables are tender. Remove vegetables from skillet; set aside.
In same skillet melt remaining butter over medium heat. Stir in flour. Cook and stir 1 minute. Stir in milk. Cook and stir until thickened and bubbly. Stir in Parmesan cheese. Gently stir in pasta and vegetables. Stir in additional milk to reach desired consistency. Sprinkle with lemon peel and additional shredded Parmesan cheese. Makes 4 (1-1/2 cup) servings.
Nutrition Facts (Fettuccine Alfredo with Sun-Dried Tomatoes and Veggies)
Per serving: 500 kcal cal., 21 g fat (11 g sat. fat, 1 g polyunsaturated fat, 7 g monounsatured fat), 46 mg chol., 491 mg sodium, 60 g carb., 5 g fiber, 10 g sugar, 20 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 11:41 am   |  Permalink   |  0 Comments  |  Email
Tuesday, April 19 2016

Ingredients

1 pound fresh or frozen skinless cod, haddock, or salmon fillets, about 1 inch thick
3 limes
5 oranges
1/4 cup olive oil
1 teaspoon sugar
Salt
Ground black pepper
4 cups arugula, fresh baby spinach, and/or watercress, trimmed
Orange pieces (optional)
Directions
Thaw fish if frozen. Rinse fish and pat dry with paper towels; set aside. Finely shred 1 teaspoon peel from one of the limes; squeeze juice from lime. Squeeze juice from two of the oranges. In a small bowl combine lime juice and orange juice. Remove 1/4 cup of the juices to use in dressing.
Pour the remaining juices into a large nonstick skillet; add shredded lime peel and 1/2 cup water. Bring to boiling. Add fish; reduce heat to medium. Simmer, covered, for 8 to 12 minutes or until fish flakes easily when tested with a fork.
Meanwhile, for dressing, in a small bowl whisk together the reserved 1/4 cup juices, the oil, and sugar. Season to taste with salt and pepper.
Thinly slice the remaining two limes and the remaining three oranges. Stack the citrus slices on dinner plates. Divide fish and arugula among citrus stacks. Whisk dressing; drizzle over salads. If desired, garnish with additional orange pieces.
Nutrition Facts (Citrus Salad with Poached Cod)
Per serving: 314 kcal cal., 15 g fat (2 g sat. fat, 2 g polyunsaturated fat, 10 g monounsatured fat), 49 mg chol., 141 mg sodium, 26 g carb., 6 g fiber, 18 g sugar, 23 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 11:47 am   |  Permalink   |  0 Comments  |  Email
Monday, April 18 2016

Ingredients

1/3
cup rice vinegar
1/3
cup thinly sliced green onions
2
tablespoons honey
1
tablespoon reduced-sodium soy sauce
1
tablespoon grated fresh ginger
2
teaspoons Asian garlic-chili sauce
2
6 ounces refrigerated grilled chicken breast strips
12
ounces dried udon noodles or whole-wheat spaghetti
3
tablespoons toasted sesame oil
2
medium yellow, red and/or orange sweet peppers, cut in bite-size strips
Fresh cilantro
Directions
In medium bowl stir together vinegar, green onions, honey, soy sauce, ginger, and garlic-chili sauce. Add chicken; stir to coat. Set aside to allow flavors to meld.
Meanwhile, in large saucepan cook noodles in boiling water about 8 minutes until just tender. Drain noodles well and return to saucepan. Drizzle with oil and toss to coat. Add chicken mixture and toss to combine.
Transfer to bowls. Top each with pepper strips and cilantro. Makes 6 servings.
Nutrition Facts (Sesame Chicken and Noodles)
Per serving: 391 kcal cal., 11 g fat (2 g sat. fat, 37 mg chol., 718 mg sodium, 51 g carb., 4 g fiber, 21 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 11:54 am   |  Permalink   |  0 Comments  |  Email
Thursday, April 14 2016

Ingredients:
1    Standing Angus Rib Roast
1 cup    Bud Light
1    Packet Mccormick Taco Seasoning
1    Packet Good Season’s Italian Salad Dressing Mix
½ tsp    Mccormick Steak Seasoning
½ tsp    Mccormick Black Pepper
1 Tbsp    Domino Brown Sugar
Directions:
Set the oven to 450 degrees. Take the bones out of the Angus Roast and place them in a large baking dish. Set the roast on top. Stir together the Bud Light and the dry ingredients in a small bowl and pour onto the meat. Place the dish into the refrigerator for one hour. Combine the Good Season’s mix and the taco seasoning in a glass bowl. Cover the roast with the seasonings. Return this to the refrigerator for thirty minutes. Put the dish into the oven for half an hour. Allow time to cool before serving.

Posted by: AT 02:20 am   |  Permalink   |  0 Comments  |  Email
Wednesday, April 13 2016

Ingredients
1 (3 pound) whole chicken
1 pinch salt
1/4 cup butter, melted
 
1 tablespoon salt
1 tablespoon paprika
1/4 tablespoon ground black pepper
Directions
Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes.
During that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper. Turn the grill down to medium and baste the chicken with the butter mixture. Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees F (83 degrees C) when taken in the thigh with a meat thermometer.
Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.

Posted by: AT 01:15 pm   |  Permalink   |  0 Comments  |  Email
Tuesday, April 12 2016

3/4
cup roasted red sweet pepper strips*
3
tablespoons balsamic vinegar
12
ounces whole grain baguette-style French bread
1/4
cup basil pesto
6
ounces shredded fresh mozzarella cheese or thinly sliced provolone cheese
Butter or olive oil

Directions

In a small bowl combine roasted pepper strips and vinegar; toss gently to coat. Let stand for 15 minutes; drain well.
Meanwhile, cut bread crosswise into four portions. Split each bread portion in half horizontally. Remove some of the soft bread from the inside of each half, leaving a 1/2-inch shell.
Spread cut sides of bread portions with pesto. Top bottoms of bread portions with roasted pepper strips and cheese. Add tops of bread portions, pesto sides down. Lightly spread butter or brush olive oil onto outsides of sandwiches.
Preheat a nonstick grill pan over medium heat. Place sandwiches, half at a time if necessary, in pan. Weight down with a heavy skillet and cook about 2 minutes or until bread is toasted. Turn sandwiches, weight down again, and cook for 1 to 2 minutes more or until bread is toasted and filling is heated through.

From the Test Kitchen

*TIP:

To roast your own peppers, preheat oven to 425 degrees F. Cut sweet red peppers in half lengthwise; remove stems, seeds, and membranes. Place pepper halves, cut sides down, on a foil-lined baking sheet. Roast for 20 to 25 minutes or until peppers are charred and very tender. Bring the foil up around peppers to enclose. Let stand about 15 minutes or until cool enough to handle. Use your fingers to peel off pepper skins; discard skins. Cut peppers into strips.

Nutrition Facts (Roasted Pepper-Mozzarella Melts)

Per serving: 
391 kcal cal., 
18 g fat 
(7 g sat. fat, 
0 g polyunsaturated fat, 
0 g monounsatured fat), 
35 mg chol., 
670 mg sodium, 
41 g carb., 
5 g fiber, 
5 g sugar, 
17 g pro.
 
Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 12:54 pm   |  Permalink   |  0 Comments  |  Email
Monday, April 11 2016

Ingredients

2 poblano peppers, halved lengthwise*
1 25 ounce package frozen fully cooked crispy chicken strips
8 ounces dried large elbow macaroni
1/2 8 ounce package cream cheese, softened
1 7 ounce can salsa taquera** or 3/4 cup salsa
1 avocado, halved, seeded, peeled, and chopped


Directions
Preheat oven to 450 degrees F. Line a baking sheet with foil. Place peppers on baking sheet, cut sides down. Roast for 20 minutes or until skin is blistered and charred. Bring the foil up around peppers and fold edges together to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, loosen edges of the skins. Gently pull off skin and discard. Remove stems, seeds, and membranes. Chop peppers.
Cook chicken and macaroni according to package directions. Cook pasta according to package directions. Drain pasta and rinse well under cold water. Set aside. Cut chicken into 1/2-inch-thick pieces.
In a large bowl combine cream cheese and half the salsa. Beat with an electric mixer on low speed until smooth; gradually beat in remaining salsa. Add chopped peppers and macaroni; toss to combine. Gently fold in avocado and chicken. Serve at once or cover and chill up to 2 hours.
From the Test Kitchen
*HANDLING HOT PEPPERS:

Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

**

Salsa taquera is a traditional Mexican salsa; it is available in cans and jars from several different companies.

Nutrition Facts (Southwestern Chicken and Macaroni Salad)
Per serving: 312 kcal cal., 14 g fat (4 g sat. fat, 3 g polyunsaturated fat, 5 g monounsatured fat), 37 mg chol., 600 mg sodium, 30 g carb., 3 g fiber, 2 g sugar, 17 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 12:39 pm   |  Permalink   |  0 Comments  |  Email
Sunday, April 03 2016

Ingredients

1
cup all-purpose flour
3/4
teaspoon salt
1/2
teaspoon baking soda
1
cup butter, cut up
6
ounces semisweet chocolate, chopped
3
ounces unsweetened chocolate, chopped
1 1/2
cups granulated sugar
1/3
cup packed brown sugar
2
teaspoons vanilla
4
eggs
3/4
cup chopped dry roasted peanuts
2/3
cup peanut butter
1/4
cup butter, softened
4
cups powdered sugar
5
tablespoons milk
1
cup whipping cream
8
ounces semisweet chocolate, chopped
Directions
Preheat oven to 325 degrees F. Line a 15x10x1-inch baking pan with foil, extending the foil over the edges of the pan. Grease the foil; set pan aside. In a medium bowl stir together flour, salt, and baking soda; set aside.
In a large heavy saucepan combine the 1 cup butter, the 6 ounces semisweet chocolate, and the unsweetened chocolate. Heat and stir over low heat until melted and smooth. Remove pan from heat; whisk in granulated sugar, brown sugar, and vanilla until smooth. Add eggs, one at a time, whisking well after each addition. Add flour mixture to chocolate mixture; stir just until combined. Stir in peanuts. Spread the batter evenly in the prepared pan.
Bake for 20 to 25 minutes or until a wooden toothpick inserted near the center comes out with moist crumbs. Cool in pan on a wire rack.
For frosting, in a large mixing bowl combine peanut butter and the 1/4 cup butter. Beat with an electric mixer on medium to high speed until combined. Add 2 cups of the powdered sugar; beat on low to medium speed until combined. Beat in 2 tablespoons of the milk and the remaining powdered sugar. Beat in enough of the remaining milk, 1 tablespoon at a time, until frosting is spreading consistency. Spread frosting evenly over cooled brownies. Chill brownies for at least 20 minutes.
For glaze, in a small saucepan bring the whipping cream to boiling. Remove from heat. Add the 8 ounces semisweet chocolate. Let stand for 5 minutes (do not stir). Whisk chocolate mixture until smooth and shiny. Let glaze cool about 30 minutes or until lukewarm. Drizzle glaze over chilled brownies. Tilt pan back and forth to evenly distribute a thin layer of glaze over the peanut butter frosting. Let stand until glaze is set. Use the foil to lift the uncut brownies out of the pan and onto a cutting board. Cut into bars.
From the Test Kitchen
TO STORE:

Place frosted brownies in a single layer in an airtight container; cover. Store in the refrigerator up to 3 days.

Nutrition Facts (Peanutty Brownie Bars)
Per serving: 274 kcal cal., 16 g fat (8 g sat. fat, 2 g polyunsaturated fat, 5 g monounsatured fat), 42 mg chol., 143 mg sodium, 32 g carb., 1 g fiber, 27 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:35 am   |  Permalink   |  0 Comments  |  Email
Saturday, April 02 2016

Ingredients

1 egg, lightly beaten
3/4 cup fat-free milk
1/2 cup all-purpose flour
1 tablespoon olive oil
1/8 teaspoon salt
Desired filling and/or topping
Directions
In a medium bowl whisk together egg, milk, flour, oil, and salt until smooth. Heat a lightly greased 8-inch nonstick skillet over medium heat; remove from heat. Spoon in 2 tablespoons of the batter; tilt skillet to spread batter evenly. Return to heat; cook for 1 to 2 minutes or until brown on one side only. Invert over paper towels; remove crepe. Repeat with the remaining batter to make eight crepes total, greasing skillet occasionally. Set crepes aside.
To assemble, place crepes browned sides down. Spoon desired filling onto half of each crepe. Fold unfilled half of crepe over filling. Arrange two filled crepes on each serving plate. Top with desired topping.
From the Test Kitchen
VARIATIONS

2. Herbed: Stir 1/4 cup snipped fresh herbs (basil, chervil, chives, and/or parsley) into the batter before making crepes. Fill crepes as desired.

Nutrition Facts per serving: 122 Calories, 5 g protein, 15 g carbohydrate, 5 g total fat (1 g sat. fat), 47 mg cholesterol, 1 g fiber, 2 g total sugar, 10% Vitamin A, 8% Vitamin C, 112 mg sodium, 7% calcium, 7% iron.

3. Tomato-Avocado: Peel, seed, and mash 1 ripe avocado. Stir in 2 tablespoons snipped fresh cilantro. Fill crepes evenly with 4 ounces thinly sliced reduced-fat Monterey Jack cheese with jalapeno chile peppers, the mashed avocado, and 1 cup chopped cherry or grape tomatoes. Top filled crepes with 1/4 cup snipped fresh cilantro leaves.

Nutrition Facts per serving: 274 calories, 13 g protein, 19 g carbohydrate, 16 g total fat (5 g sat. fat), 62 mg cholesterol, 3 g fiber, 4 g total sugar, 20% Vitamin A, 16% Vitamin C, 317 mg sodium, 30% calcium, 7% iron.

4. Ham and Gruyere: Stir together 2/3 cup shredded Gruyere cheese, 1/2 cup reduced-fat sour cream, and 1 tablespoon Dijon-style mustard. Fill crepes evenly with 5 ounces thinly sliced lean ham and the cheese mixture. Top filled crepes with 2 tablespoons snipped fresh chives.

Nutrition Facts per serving: 283 calories, 19 g protein, 16 g carbohydrate, 15 g total fat (7 g sat. fat), 96 mg cholesterol, 0 g fiber, 3 g total sugar, 10% Vitamin A, 2% Vitamin C, 663 mg sodium, 33% calcium, 7% iron.

Creamy Fruit: In a small bowl stir together 1/3 cup plain Greek yogurt, 1 teaspoon honey, and 1/2 teaspoon vanilla. If needed, stir in milk, 1 teaspoon at a time, to thin to desired consistency. Fill crepes evenly with cheese mixture and 2 cups sliced fresh fruit or halved berries (peeled sliced peaches, sliced strawberries, raspberries, blackberries, and/or blueberries). Drizzle filled crepes with additional honey.

Nutrition Facts per serving: 271 calories, 6 g protein, 32 g carbohydrate, 13 g total fat (6 g sat. fat), 74 mg cholesterol, 3 g fiber, 18 g total sugar, 10% Vitamin A, 30% Vitamin C, 118 mg sodium, 10% calcium, 7% iron.

TO REHEAT LEFTOVER CREPES:

Layer unfilled crepes between paper towels. Microwave on 100 percent power (high) for 20 to 40 seconds or until heated through. Wrap in foil. (Or, preheat oven to 200 degrees F. Layer unfilled crepes between sheets of parchment paper and wrap in foil. Bake about 15 minutes or until heated through.)

ICON

Meatless, Good for You

Nutrition Facts (Creamy Fruit-Filled Crepes)
Per serving: 120 kcal cal., 5 g fat (1 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 47 mg chol., 110 mg sodium, 14 g carb., 0 g fiber, 2 g sugar, 5 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 01:50 am   |  Permalink   |  0 Comments  |  Email
Friday, April 01 2016

Ingredients

Butter 

1/2cup finely crushed vanilla wafers
1/2 cup finely chopped hazelnuts (filberts)
2 tablespoons butter, melted
Hazelnut Butter
8 ounces bittersweet chocolate, chopped
8 ounces milk chocolate, chopped
1 cup chocolate-hazelnut spread
6 eggs
1/2 cup sugar
1 cup whipping cream
Unsweetened cocoa powder (optional)
Whipped cream (optional)
Directions
Preheat oven to 350 degrees F. Butter the bottom and side of a 10-inch springform pan. Wrap a double layer of foil around the bottom and side of pan to form a watertight seal; set aside. For crust: In a small bowl, stir together crushed vanilla wafers and hazelnuts. Stir in the melted butter. Press mixture onto the bottom of the foil-wrapped pan. Set aside.
Prepare Hazelnut Butter; set aside. In a large saucepan, combine bittersweet chocolate and milk chocolate. Cook and stir over low heat until melted. Remove from heat. Stir in the nut butter and chocolate-hazelnut spread.
In a very large bowl, beat eggs with an electric mixer on medium speed until frothy. Gradually add sugar, beating on medium-high speed until mixture is thick, pale, and holds a slowly dissolved ribbon when beaters are lifted. (This will take about 5 minutes in a heavy-duty mixer and about 9 minutes with a handheld mixer.) Pour chocolate mixture into egg mixture; stir gently to combine.
In a medium bowl, beat whipping cream on medium-high speed until soft peaks form (tips curl). Gently fold whipped cream into chocolate mixture. Pour over crust, spreading evenly.
Place the foil-wrapped springform pan in a roasting pan. Pour enough hot water into roasting pan to reach halfway up side of springform pan. Bake for 1-1/4 hours. Turn off oven; let cake stand in oven with door closed for 45 minutes.
Remove springform pan from water. Cool in pan on a wire rack for 2 hours. Using a small sharp knife, loosen edge of cake from side of pan. Remove foil. Cover and chill for 6 to 24 hours.
Let stand at room temperature for 30 minutes before serving. Remove side of springform pan. If desired, sprinkle cake with cocoa powder and serve with whipped cream. Makes 12 servings.
Hazelnut Butter
Ingredients
1
cup toasted hazelnuts (filberts)
2
tablespoons cooking oil
Directions
Place toasted hazelnuts (filberts) in a food processor. Cover and process until a paste forms. Add cooking oil. Cover and process with on/off pulses until combined.

Posted by: AT 02:39 am   |  Permalink   |  0 Comments  |  Email
Thursday, March 31 2016

Ingredients

12
ounces tender young collard greens, washed and dried
3
oranges
1
cup coarsely chopped toasted pecans
2
tablespoons sherry vinegar
2
teaspoons pure maple syrup
1/2
teaspoon Dijon-style mustard
1/2
teaspoon kosher salt
1/4
teaspoon freshly ground black pepper
Bottled hot pepper sauce
6
tablespoons extra-virgin olive oil
2
cups sliced rotisserie chicken
4
slices thick-cut bacon, crisp-cooked and crumbled
Directions
Remove ribs from collard leaves and discard. Stack the leaves and roll into a cylinder. Slice crosswise into thin ribbons; set aside.
Juice one of the oranges. Peel the remaining oranges and slice; set aside. Place 1/3 cup of the pecans into a food processor. Add 2 tablespoons orange juice, vinegar, syrup, mustard, salt, pepper, and a few dashes of hot sauce. Cover and process until combined. With processor running, drizzle in the oil.
In a very large bowl toss greens, chicken, and dressing. Top with orange slices, remaining pecans, and bacon.
Nutrition Facts (Pecan & Collard Chicken Salad)
Per serving: 407 kcal cal., 33 g fat (5 g sat. fat, 6 g polyunsaturated fat, 19 g monounsatured fat), 60 mg chol., 523 mg sodium, 12 g carb., 4 g fiber, 7 g sugar, 19 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:33 am   |  Permalink   |  0 Comments  |  Email
Wednesday, March 30 2016

Ingredients

1/4
cup bottled Italian salad dressing
2
tablespoons balsamic vinegar
1
tablespoon honey
1/8
teaspoon crushed red pepper
2
tablespoons olive oil
1
pound chicken breast tenderloins
10
ounces fresh asparagus, trimmed and cut into 2-inch pieces, or one 10-ounce package frozen cut asparagus, thawed and well drained
1
cup purchased shredded carrot
1
small tomato, seeded and chopped
Directions
In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red pepper. Set aside.
In a large skillet, heat oil over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is tender and no longer pink, turning once. Add half of the dressing mixture to skillet; turn chicken to coat. Transfer chicken to a serving platter; cover and keep warm.
Add asparagus and carrot to skillet. Cook and stir for 3 to 4 minutes or until asparagus is crisp-tender; transfer to serving platter.
Stir remaining dressing mixture; add to skillet. Cook and stir for 1 minute, scraping up browned bits from bottom of skillet. Drizzle the dressing mixture over chicken and vegetables. Sprinkle with tomato. Makes 4 servings.
Nutrition Facts (Balsamic Chicken and Vegetables)
Per serving: 269 kcal cal., 12 g fat (2 g sat. fat, 66 mg chol., 323 mg sodium, 12 g carb., 2 g fiber, 27 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 01:43 am   |  Permalink   |  0 Comments  |  Email
Tuesday, March 29 2016

Ingredients

1/4 cup purchased caramel-flavored ice cream topping
1 tablespoon soy sauce
1 tablespoon Dijon-style mustard
1 tablespoon lime juice
1 1 1/4 pound salmon fillet, skinned
Lime wedges (optional)
Freshly ground black pepper (optional)
Directions
At least 30 minutes before grilling, soak twelve 6- to 8-inch wooden skewers in water. Drain; set aside. For sauce, in a small bowl stir together caramel topping, soy sauce, mustard, and lime juice; set aside.
Rinse salmon; pat dry with paper towels. Cut salmon fillet in half lengthwise, then cut each piece crosswise into 6 pieces (12 pieces total). Sprinkle pieces with salt and pepper. Thread one salmon piece onto each wooden skewer.
For charcoal grill, arrange skewers on the greased rack of an uncovered grill directly over medium coals. Brush generously with sauce. Grill for 3 minutes. Turn; brush with remaining sauce. Grill for 3 to 5 minutes more or until fish flakes easily with a fork. (For gas grill, preheat grill. Reduce heat to medium. Arrange skewers on greased grill rack. Cover; grill as above.) Serve with lime wedges and sprinkle with pepper. Makes 12 servings.
Nutrition Facts (Caramelized Salmon Skewers)
Per serving: 118 kcal cal., 6 g fat (1 g sat. fat, 2 g polyunsaturated fat, 2 g monounsatured fat), 26 mg chol., 215 mg sodium, 5 g carb., 0 g fiber, 5 g sugar, 10 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:32 am   |  Permalink   |  0 Comments  |  Email
Monday, March 28 2016

Ingredients

12 ounces dried linguine or thin spaghetti
5 pieces thick-sliced bacon, chopped
1/4 cup dry white wine
3 cloves garlic, minced
1/4 teaspoon crushed red pepper
1 cup finely chopped red sweet pepper
4 eggs, lightly beaten
3/4 cup half-and-half or light cream
1 cup fresh baby spinach
1/2 cup Asiago cheese, shredded (2 oz.)
1/4 cup chopped fresh Italian (flat-leaf) parsley or basil
1 hard-cooked egg, peeled and chopped
Shredded Asiago cheese (optional)
Freshly ground black pepper
Directions
Cook pasta according to package directions. Drain, reserving 1 cup cooking liquid. Return pasta to pan; keep warm. Meanwhile, in large skillet, cook bacon until crisp; remove bacon with slotted spoon and drain on paper towels. Reserve 1 tablespoon drippings in skillet; discard remaining drippings. Add wine, garlic and crushed red pepper to drippings in skillet. Return to heat. Bring to boiling. Reduce heat; boil gently, uncovered, 3 minutes or until most of the liquid has evaporated. Stir in red sweet pepper; cook and stir 1 minute. Reduce heat to low.
In medium bowl whisk together eggs and half-and-half. Add egg mixture to skillet and cook, stirring constantly, 1 to 2 minutes or until egg mixture coats a metal spoon (160 degrees F). Do not scramble.
Add egg mixture to pasta along with bacon, spinach, the 1/2 cup Asiago, and parsley. Cook over medium heat 1 minute just to heat through, tossing with tongs to combine. Add reserved pasta cooking liquid to pasta mixture as needed to make creamy. Top with hard-cooked egg, additional Asiago, and black pepper. Serve immediately. Makes 4 to 6 servings.
Nutrition Facts (Bacon and Egg Pasta)
Per serving: 564 kcal cal., 17 g fat (8 g sat. fat, 2 g polyunsaturated fat, 5 g monounsatured fat), 92 mg chol., 618 mg sodium, 71 g carb., 4 g fiber, 5 g sugar, 28 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 08:31 am   |  Permalink   |  0 Comments  |  Email
Sunday, March 27 2016

ingredients
    Nonstick cooking spray
8    ounces   whole-wheat elbow pasta
4    cups   small cauliflower florets
2 3/4   cups   low-fat milk
1/4   cup   all-purpose flour
2    teaspoons   Dijon mustard
1    teaspoon   coarsely chopped thyme
1/2   teaspoon   salt plus a pinch
1/4   teaspoon   garlic powder
1/4   teaspoon   ground pepper, preferably white
4    ounces   shredded Gruyere (about 1 cup)
1    ounce   grated Parmesan (about 1/4 cup)
2    tablespoons   panko bread crumbs, preferably whole-wheat
1    teaspoon   extra-virgin olive oil
1/2   teaspoon   paprika
directions
Coat a 21/2-quart baking dish with cooking spray. Preheat the oven to 400 degrees . In a large pot, cook pasta for 1 minute less than package instructions call for, adding cauliflower to pot 4 minutes before pasta is done. Drain thoroughly and return pasta and cauliflower to pot.
Meanwhile, whisk together 1/2 cup milk, flour, mustard, thyme, 1/2 teaspoon salt, garlic powder and pepper in a small bowl. Heat remaining milk in a medium saucepan over medium heat until steaming but not simmering. Whisk flour mixture into milk and continue cooking, stirring often, until thickened and bubbling, about 4 minutes. Remove from heat and stir in Gruyere and Parmesan until melted and smooth.
Stir cheese sauce into pasta and cauliflower and transfer to prepared baking dish. Combine bread crumbs, oil, paprika and pinch of salt in a small bowl. Top macaroni and cheese with bread crumb mixture and bake until bubbling and golden, 22 to 25 minutes. Let sit 10 minutes before serving.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 326, Fat, total (g) 10, sat. fat (g) 5.4, carb. (g) 43, fiber (g) 5, pro. (g) 19, sodium (mg) 467, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 11:35 am   |  Permalink   |  0 Comments  |  Email
Saturday, March 26 2016

ingredients
2      medium red sweet peppers, halved, seeded, and thinly sliced
1      medium fennel bulb, cored and sliced
1    teaspoon   extra virgin olive oil
1/2   teaspoon   coarse salt
1/4   teaspoon   freshly ground pepper
1 3/4   cups   buttermilk
1    cup   water or chicken broth
1    tablespoon   Pernod, Anisette, or other anise-flavored liquor (optional)
1/4   cup   buttermilk
1/4   cup   chopped roasted red sweet peppers (optional)
directions
Place a 10- to 12-inch heavy cast iron skillet in a cold oven; heat oven to 450 degrees F.
In a large bowl combine sweet peppers, fennel, olive oil, salt, and black pepper. Remove the hot skillet from the oven. Carefully pour the vegetables into the skillet. Roast, uncovered, for 12 minutes, stirring twice.
Carefully spoon roasted vegetables into a blender and add the 1 3/4 cups buttermilk and the water. Blend until smooth. Add liquor, if using, and blend again. Serve warm or at room temperature. Garnish with the 1/4 cup buttermilk and, if desired, roasted sweet peppers.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 62, Fat, total (g) 2, chol. (mg) 3, sat. fat (g) 1, carb. (g) 9, Monounsaturated fat (g) 1, fiber (g) 2, sugar (g) 6, pro. (g) 4, vit. A (IU) 1263, vit. C (mg) 80, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 20, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 241, Potassium (mg) 370, calcium (mg) 121, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:42 am   |  Permalink   |  0 Comments  |  Email
Friday, March 25 2016

Ingredients

1/2 cup dried orzo
8 lamb rib chops, cut 1 inch thick
Salt and black pepper
2 teaspoons olive oil
3 cloves garlic, minced
1 14 1/2 ounce can diced tomatoes with basil, garlic, and oregano, undrained
1 tablespoon balsamic vinegar
2 teaspoons snipped fresh rosemary
1/3 cup halved, pitted Kalamata olives
Directions
Cook orzo according to package directions; drain and keep warm. Meanwhile, trim fat from chops. Sprinkle chops with salt and pepper. In a large skillet heat olive oil over medium heat. Add chops; cook in hot oil for 9 to 11 minutes for medium (160 degrees F), turning once halfway through cooking. Remove chops from skillet.
Stir garlic into drippings in skillet. Cook and stir for 1 minute. Stir in undrained tomatoes, vinegar, and snipped rosemary. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in orzo and olives. Return chops to skillet; heat through.
Nutrition Facts (Mediterranean Lamb Skillet)
Per serving: 303 kcal cal., 11 g fat (3 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 60 mg chol., 622 mg sodium, 27 g carb., 2 g fiber, 5 g sugar, 22 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:38 am   |  Permalink   |  0 Comments  |  Email
Thursday, March 24 2016

Ingredients

4 skinless, boneless chicken breast halves (1-1/2 pounds)
1 tablespoons olive oil
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
1 medium seedless cucumber, chopped (2 1/2 cups)
1 large tomato, chopped (1 cup)
1/4 cup finely chopped onion
1/2 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
2 cloves garlic, minced
1/3 cup nonfat plain Greek yogurt
1 tablespoon honey
1 tablespoon milk
Directions
Brush chicken breast halves with olive oil; sprinkle with ground cumin, salt, and pepper. Grill on a covered grill directly over medium heat for 12 to 15 minutes, until done (170 degrees F), turning once.
Meanwhile, for Lemon-Cucumber Relish, in a medium bowl combine cucumber, tomato, onion, lemon peel, lemon juice, and garlic; stir to combine. In a small bowl combine yogurt, honey, and milk; stir to combine.
To serve, top chicken with Lemon-Cucumber Relish. Drizzle with yogurt sauce. Makes 4 servings.
Nutrition Facts (Grilled Chicken with Lemon-Cucumber Relish)
Per serving: 283 kcal cal., 8 g fat (2 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 109 mg chol., 503 mg sodium, 12 g carb., 1 g fiber, 8 g sugar, 40 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 01:35 am   |  Permalink   |  0 Comments  |  Email
Wednesday, March 23 2016

Ingredients

2/3 cup finely chopped green onions
1/3 cup whiskey
1/4 cup fine dry bread crumbs
2 tablespoons Worcestershire sauce
2 tablespoons butter, melted
2 cloves garlic, minced
1/2 teaspoon seasoned salt or garlic salt
1/4 teaspoon crushed red pepper
1/4 teaspoon ground black pepper
1 pound ground beef
1 pound ground pork
Cheddar-Whiskey Filling
8 lettuce leaves
8 red onion slices
8 red and/or yellow tomato slices
8 kaiser rolls or onion hamburger buns, split and toasted
1/2 cup barbecue sauce
Directions
In a large bowl combine green onions, whiskey, bread crumbs, Worcestershire sauce, melted butter, garlic, seasoned salt, crushed red pepper, and black pepper. Add ground beef and ground pork; mix well. Shape meat mixture into sixteen 1/2-inch-thick patties.
Place 1 tablespoon of the Cheddar-Whiskey Filling on the center of each of eight of the patties (reserve remaining filling). Top with the remaining eight patties; pinch edges together to seal. In a storage container layer patties between sheets of waxed paper; cover and chill overnight.
Tote patties, the remaining filling, lettuce, red onion, and tomato in an insulated cooler with ice packs.
At the tailgating site, prepare grill (with a cover). For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place patties on grill rack over drip pan. Cover and grill for 10 minutes. Turn patties; cover and grill for 5 minutes. Top each patty with 1 tablespoon of the remaining filling. Cover and grill about 5 minutes more or until done (160 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect grilling and grill as above.)
Spread bottoms of rolls with barbecue sauce; top with burgers, lettuce, red onion, and tomato. Replace tops of rolls.
From the Test Kitchen
MUST-HAVE EQUIPMENT:

Insulated cooler with ice packs

On-site grill (with a cover)

Drip pan

Cheddar-Whiskey Filling
Ingredients
2 cups shredded cheddar cheese (8 ounces)
1/3 cup finely chopped green onions
2 tablespoons whiskey
1 1/2 teaspoons Worcestershire sauce
2 cloves garlic, minced


Directions
In a food processor combine shredded cheddar cheese (8 ounces), finely chopped green onions, whiskey, Worcestershire sauce, and garlic, minced. Cover and process until nearly smooth.
Nutrition Facts (Whiskey Barrel Burgers)
Per serving: 702 kcal cal., 41 g fat (18 g sat. fat, 3 g polyunsaturated fat, 14 g monounsatured fat), 121 mg chol., 931 mg sodium, 42 g carb., 2 g fiber, 7 g sugar, 32 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 11:33 am   |  Permalink   |  0 Comments  |  Email
Tuesday, March 22 2016

Ingredients

6 slices thick-cut bacon
1 cup sliced leeks (3 medium)
1/3 cup refrigerated basil pesto or Classic Pesto Sauce
1 crust (half recipe) Whole Wheat Pizza Dough
3 roma tomatoes, sliced or chopped
6 ounces fontina cheese or provolone cheese, shredded (1-1/2 cups)
2 tablespoons olive oil
1 tablespoon lemon juice
1/2 teaspoon Dijon-style coarse ground mustard
Pinch salt
3 cups baby arugula or arugula, torn


Directions
Place a baking stone in the oven and preheat oven to 500 degrees F. If you don't have a baking stone, use an inverted baking sheet placed on an oven rack.
In a large skillet cook bacon over medium heat until crisp. Drain bacon, reserving 1 tablespoon of the drippings in the skillet. Place bacon on several layers of paper towels to drain well; coarsely chop bacon and set aside. Cook leeks in the reserved bacon drippings for 3 to 5 minutes or until tender. Remove from heat.
Spoon pesto onto pizza crust; spread evenly almost to the edge. Top with tomato slices. Top with bacon and leeks. Sprinkle with cheese.
Bake on the pizza stone or inverted baking sheet for 8 to 10 minutes or until crust is golden brown and cheese is bubbly and golden brown.
Meanwhile, in a medium bowl whisk together olive oil, lemon juice, mustard, and salt. Add arugula; toss to coat. Using tongs, arrange arugula mixture in the middle of the pizza just before serving.
Classic Pesto Sauce
Ingredients
2 cups packed fresh basil leaves
3 tablespoons pine nuts
2 large cloves garlic, peeled
1/2 cup olive oil
1/2 cup grated Parmesan cheese (2 ounces)
3/4 teaspoon salt
Directions
In a food processor combine basil, nuts, and garlic; cover and process until finely chopped. With processor running, gradually add oil through feed tube. Process about 1 minute or until smooth. Add Parmesan cheese and salt; process just until combined.
Spoon into an airtight container. Cover and store in the refrigerator for up to 2 days. (Or freeze for up to 3 months.)
Whole Wheat Pizza Dough
Ingredients
Olive oil or nonstick cooking spray
2 cups white whole wheat flour
or whole wheat flour
2 cups bread flour
1 package active dry yeast
1 teaspoon sugar or honey
1 teaspoon salt
2 tablespoons olive oil
1 1/4 cups warm water (105 degrees F to 115 degrees F)
Cornmeal
Directions
Brush a large bowl with olive oil; set aside.
In the bowl of an electric mixer fitted with a dough hook or in a food processor, combine white whole wheat flour, bread flour, yeast, the sugar (if using), and salt. With the mixer on low speed or the food processor running, add the 2 tablespoons olive oil and the honey (if using); add 1-1/4 cups of the warm water. Mix or process until all of the ingredients are combined, adding more of the warm water as needed. If using a mixer, increase the speed to medium and continue to knead about 2 minutes or until a soft dough forms. If using a food processor, continue to process until dough forms a wet ball.
Place dough in the prepared bowl; turn once to coat dough surface. Cover with plastic wrap, making sure dough does not touch plastic wrap. Let stand at room temperature (70 degrees F to 72 degrees F) for 30 minutes. Chill in the refrigerator for at least 8 hours or up to 3 days. (Dough will continue to rise in bowl until nearly doubled, then will go dormant from the cold.)
Two hours before assembling the pizzas, remove chilled dough from refrigerator. Lightly coat a baking sheet with cooking spray or olive oil. Cut dough into two portions. Form each portion into a smooth round ball*. Place each ball of dough on the prepared baking sheet. Lightly coat with cooking spray or olive oil. Lightly cover with plastic wrap. Let dough stand to come to room temperature.
On a lightly floured surface, use your lightly floured hands to stretch each ball of dough to a circle 10 to 12 inches in diameter (1/4 to 1/2-inch thick). Sprinkle a baking peel or inverted baking sheet with cornmeal; place dough circle on peel or baking sheet. Repeat with the remaining dough portion.
Add desired toppings. Bake according to recipe directions.
From the Test Kitchen
*

At this point, the dough portions can be placed in a storage container that has been lightly coated with nonstick cooking spray or brushed with olive oil. Cover and store in the refrigerator for up to 24 hours. Or place each dough portion in a freezer bag that has been lightly coated with nonstick cooking spray or brushed with olive oil. Seal, label, and freeze for up to 3 months. Thaw in the refrigerator before using.

Nutrition Facts (Pesto-Bacon-Tomato Pizza with Arugula Salad Topper)
Per serving: 376 kcal cal., 22 g fat (7 g sat. fat, 2 g polyunsaturated fat, 9 g monounsatured fat), 35 mg chol., 728 mg sodium, 30 g carb., 2 g fiber, 4 g sugar, 14 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 09:33 am   |  Permalink   |  0 Comments  |  Email
Monday, March 21 2016

Ingredients

4 1/2
cups cauliflower florets, baby gold potatoes, and/or peeled carrots, coarsely chopped
1/2
teaspoon salt
2 ounces semi-soft cheese with garlic and fine herbs
4 fresh cod filets (about 1 1/4 pounds)
1 egg
2/3 cup panko (Japanese-style bread crumbs)
2 tablespoons snipped fresh dill weed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon olive oil
Lemon wedges
Fresh herbs (optional)
Directions
Place vegetables in a Dutch oven. Add salt and enough water to cover. Cover and bring to boiling. Reduce heat to medium. Cook, covered, 15 to 20 minutes or until tender. Drain vegetables, reserving some of the cooking water. Using a potato masher, mash potatoes to desired consistency, adding reserved water as needed. Stir in cheese. Season to taste with salt and pepper. Cover and keep warm.
Meanwhile, preheat oven to 300 degrees F. Rinse fish and pat dry with paper towels. Cut into 8 equal pieces. In a shallow dish, beat egg. In another shallow dish, beat egg. In another shallow dish combine bread crumbs,dill, and 1/2 tsp. each salt and pepper. Dip fish pieces into eggs, then into bread crumb mixture. Set aside.
In a large skillet heat olive oil over medium-high heat. Add half the fish. Cook 2 to 3 minutes on each side or until fish is golden brown and flakes easily with a fork. Drain on paper towels. Keep warm in the preheated oven while frying remaining fish. Serve with cauliflower mash and lemon wedges. Sprinkle with additional fresh herbs, if desired.
Nutrition Facts (Herb-Crusted Cod with Cauliflower Mash)
Per serving: 317 kcal cal., 12 g fat (5 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 122 mg chol., 778 mg sodium, 21 g carb., 3 g fiber, 4 g sugar, 31 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 11:37 am   |  Permalink   |  0 Comments  |  Email
Sunday, March 20 2016

Ingredients

4 small skinless, boneless chicken breast halves
Salt and pepper
8 ounces mushrooms, halved
1 tablespoon olive or cooking oil
1 lemon
3 cups fresh broccoli florets
1 10 ounce container refrigerated light Alfredo pasta sauce
Directions
Season chicken with salt and pepper. In large skillet brown chicken and mushrooms 4 minutes in hot oil, turning chicken halfway through.
Meanwhile, shred 2 teaspoons lemon peel; set aside. Slice lemon. Add broccoli and lemon slices to skillet. Cover; cook 8 minutes or until chicken is done (170 degrees F on an instant-read thermometer).
Place chicken and vegetables on plates. Add Alfredo sauce to skillet; heat through. Serve with chicken. Add lemon peel and pepper. Makes 4 servings.
Nutrition Facts (Chicken and Lemon-Broccoli Alfredo)
Per serving: 295 kcal cal., 12 g fat (5 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 91 mg chol., 705 mg sodium, 16 g carb., 4 g fiber, 5 g sugar, 35 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:13 pm   |  Permalink   |  0 Comments  |  Email
Saturday, March 19 2016

Ingredients

1/3
cup lime juice
2
tablespoons canola oil
2 1/2
teaspoons salt-free fiesta lime seasoning mix
1/4 teaspoon salt
4 4 ounces skinless, boneless chicken breast halves
3 6 inches corn tortillas, cut into 1/4-inch strips
1/4 cup bottled light ranch salad dressing
1/2 cup reduced-fat shredded Mexican-style four-cheese blend (2 ounces)
1 8.8 ounce pouch cooked Spanish-style rice
3/4 cup purchased pico de gallo
Lime wedges (optional)


Directions
For marinade, in a bowl whisk together lime juice, oil, 2 teaspoons of the seasoning mix, and the salt. Place chicken breast halves in a large resealable plastic bag; add marinade. Seal bag; turn to coat chicken. Set bag in a medium bowl. Marinate in the refrigerator 2 to 4 hours, turning bag occasionally.
Place tortilla strips on a paper towel-lined plate. Cover with another paper towel. Microwave about 3 minutes, tossing strips every 30 seconds until light brown and crisp. Let cool.
In a bowl stir together the remaining 1/2 teaspoon seasoning mix and the ranch dressing. Drain chicken, discarding marinade.
Grill chicken, covered, over medium heat 12 to 14 minutes or until chicken is done (165 degrees F), turning once. Spoon ranch mixture over chicken. Sprinkle with cheese. Cover and grill 1 to 2 minutes more or until cheese is just melted. (Or preheat broiler. Place chicken on the rack of an unheated broiler pan. Broil chicken 4 to 5 inches from heat 12 to 14 minutes or until chicken is done (165 degrees F), turning once. Spoon ranch mixture over chicken. Sprinkle with cheese. Broil 1 to 2 minutes more or until cheese is just melted.)
Heat rice according to package directions. Place tortilla strips on four plates. Add chicken, pico de gallo, and rice to plates. If desired, serve with lime wedges.
Nutrition Facts (Fiesta Lime Chicken)
Per serving: 378 kcal cal., 14 g fat (3 g sat. fat, 2 g polyunsaturated fat, 4 g monounsatured fat), 92 mg chol., 792 mg sodium, 31 g carb., 2 g fiber, 4 g sugar, 32 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:20 am   |  Permalink   |  0 Comments  |  Email
Friday, March 18 2016

Ingredients

3 1/2 pounds potatoes, peeled and cut into 3/4-inch cubes
1/2 cup chopped yellow and/or red sweet pepper
1 1/2 teaspoons bottled roasted garlic
1/2 teaspoon ground black pepper
4 1/2 cups chicken broth
1/2 cup whipping cream, half-and-half, or light cream
1 cup shredded cheddar cheese (4 ounces)
1/2 cup thinly sliced green onions
Sliced green onions (optional)
Directions
In a 4- to 6-quart slow cooker, combine potatoes, sweet pepper, garlic, and black pepper. Pour broth over all.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Mash potatoes slightly with a potato masher. Stir in whipping cream, cheddar cheese, and the 1/2 cup thinly sliced green onions. If desired, top individual servings with additional sliced green onions. Makes 8 servings.
Nutrition Facts (Smashed Potato Soup)
Per serving: 243 kcal cal., 11 g fat (6 g sat. fat, 37 mg chol., 644 mg sodium, 30 g carb., 3 g fiber, 8 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:20 am   |  Permalink   |  0 Comments  |  Email
Thursday, March 17 2016

Ingredients

1/4 cup olive oil
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon dried dillweed
1 cup herb-seasoned stuffing mix
2 eggs, lightly beaten
1 10 ounce frozen chopped spinach, thawed and well drained
1/2 cup feta cheese, crumbled (2 ounces)
4 whole wheat hamburger buns, split and toasted
Toppers such as crumbled feta cheese, plain yogurt, sliced roasted red peppers, and/or sliced red onion (optional)
Directions
In medium bowl combine oil, garlic, oregano, dillweed, and 1/4 teaspoon black pepper. Stir in stuffing mix to coat thoroughly. Stir in egg, spinach, and 1/2 cup crumbled feta; mix well. Shape into four 1/2-inch-thick patties.
Heat a griddle or large nonstick skillet over medium heat. Add patties. Cook for 3 to 4 minutes per side or until browned and heated through.
Serve in buns with assorted toppers. Makes 4 servings.
Nutrition Facts (Greek Spinach Veggie Burgers)
Per serving: 367 kcal cal., 18 g fat (4 g sat. fat, 2 g polyunsaturated fat, 11 g monounsatured fat), 13 mg chol., 732 mg sodium, 36 g carb., 4 g fiber, 6 g sugar, 13 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:04 am   |  Permalink   |  0 Comments  |  Email
Wednesday, March 16 2016

Ingredients

1 1/4 pounds center cut pork loin, cut in 4 slices
2 cups corn bread stuffing mix, crushed
2 tablespoons olive oil
2 cups sliced red cabbage
6 cups coarsely chopped kale
1/3 cup balsamic vinegar
Salt and black pepper


Directions
Preheat oven to 250 degrees F. Place pork slices between plastic wrap. Use flat side of meat mallet to lightly pound slices to 1/4-inch thickness. Place stuffing mix in shallow dish; coat pork with stuffing mix.
In extra-large skillet heat 1 tablespoon of the olive oil over medium-high heat. Cook two of the pork slices for 2 to 3 minutes each side, until crisp, golden, and cooked through. Transfer to baking sheet; keep warm in oven. Repeat with remaining oil and pork.
Wipe skillet. Add cabbage. Cook and stir until cabbage is crisp-tender. Add kale and vinegar; cook just until wilted. Lightly sprinkle with salt and pepper. Serve with pork. Makes 4 servings.
Nutrition Facts (Breaded Pork with Cabbage and Kale)
Per serving: 394 kcal cal., 14 g fat (2 g sat. fat, 2 g polyunsaturated fat, 7 g monounsatured fat), 78 mg chol., 769 mg sodium, 35 g carb., 4 g fiber, 10 g sugar, 32 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:22 am   |  Permalink   |  0 Comments  |  Email
Tuesday, March 15 2016

ingredients
1      single crust of Perfect Pie Crust
1    cup   all-purpose flour
1/4   teaspoon   salt
1/4   teaspoon   baking soda
6    tablespoons   unsalted butter, softened
5    tablespoons   packed light brown sugar
5    tablespoons   granulated sugar
1      large egg
1/2   teaspoon   vanilla extract
1    cup   semisweet chocolate chips
directions
Heat oven to 350 degrees F and place rack in the lower third. Line a 9-inch pie plate with crust and trim edges. Place in freezer until ready to fill.
Combine flour, salt, and baking soda; set aside. In the bowl of a mixer cream butter, brown sugar, and granulated sugar until fluffy. Mix in the egg and vanilla. Add flour mixture and blend until just combined. Stir in chocolate chips. Smooth into crust-lined pan.
Bake until pie is golden and center is just set but not overcooked, about 45 min. Cover with foil during the last 10 min to prevent overbrowning. Let pie cool almost completely and slice.

Posted by: AT 02:00 am   |  Permalink   |  0 Comments  |  Email
Monday, March 14 2016

Roasted Corn and Crab Dip
Ingredients

Nonstick cooking spray
1
cup frozen whole kernel corn, thawed
1
cup chopped red sweet pepper
2
teaspoons olive oil
1
cup cooked crabmeat or one 6-ounce can crabmeat, drained, flaked, and cartilage removed
1
cup shredded Monterey Jack cheese with jalapeno chile peppers (4 ounces)
1/3
cup mayonnaise
1/4
cup sour cream
1/4
cup sliced green onions (2)
1/4
teaspoon freshly ground black pepper
Broken tostada shells, toasted baguette-style French bread slices, and/or crackers
Directions
Preheat oven to 425 degrees F. Lightly coat a 1-quart quiche dish or shallow baking dish with cooking spray; set aside. In a shallow baking pan combine corn and sweet pepper. Drizzle with olive oil; toss to coat. Roast, uncovered, about 20 minutes or until vegetables start to brown, stirring occasionally. Remove from oven and let cool.
Meanwhile, in a medium bowl stir together crabmeat, cheese, mayonnaise, sour cream, green onions, and black pepper. Stir in roasted vegetables. Transfer mixture to prepared dish. (To serve today, omit Step 3 and continue as directed in Step 4.)
Cover with plastic wrap; chill for up to 24 hours.
Preheat oven to 375 degrees F. If chilled, remove plastic wrap. Bake about 20 minutes or until bubbly around edges. Serve with toasted broken tostada shells, baguette slices and/or crackers.
Nutrition Facts (Roasted Corn and Crab Dip)
Per serving: 151 kcal cal., 12 g fat (4 g sat. fat, 3 g polyunsaturated fat, 2 g monounsatured fat), 29 mg chol., 180 mg sodium, 5 g carb., 1 g fiber, 1 g sugar, 7 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:28 am   |  Permalink   |  0 Comments  |  Email
Sunday, March 13 2016

Ingredients

1 3/4
cups all-purpose flour
1/2
teaspoon salt
1/3
cup shortening
1/4
cup unsalted butter, cut into pieces
3
tablespoons ice water
3
ruby red grapefruits
1/4
cup orange or citrus marmalade
1/3
cup finely crushed tea biscuit or butter cookies
6
tablespoons sugar
Directions
In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Gently flatten dough into a disk. Wrap in plastic wrap and chill for at least 2 hours.
Preheat oven to 425 degrees F. On a lightly floured surface, roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around rolling pin. Ease pastry into a 12-inch pizza pan. Flute edge. Bake for 8 minutes.
Meanwhile, cut a thin slice from both ends of 1 grapefruit. Place a cut end on a cutting board and cut away the peel and the white part of the rind. Turn grapefruit on its side; thinly slice. Cut slices in halves. Place half-slices on paper towels; pat dry. Repeat with the remaining 2 grapefruits.
Spread marmalade over partially baked crust. Sprinkle with crushed cookies. Arrange grapefruit on crust; sprinkle with 3 tablespoons of the sugar.
Bake at 425 degrees F for 20 to 22 minutes or until crust is browned. Remove tart from oven; turn on broiler. Sprinkle tart with the remaining 3 tablespoons sugar. Broil for 2 to 3 minutes or until top is browned. Let cool on a wire rack
Nutrition Facts (Broiled Grapefruit Tart)
Per serving: 225 kcal cal., 10 g fat (4 g sat. fat, 10 mg chol., 114 mg sodium, 32 g carb., 1 g fiber, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:27 am   |  Permalink   |  0 Comments  |  Email
Saturday, March 12 2016

Ingredients

7
ounces bittersweet chocolate, chopped
5
ounces unsweetened chocolate, chopped
1/2
cup butter
1/3
cup all-purpose flour
1/4
teaspoon baking powder
1
cup granulated sugar
3/4
cup packed brown sugar
4
eggs
1/4
cup finely chopped pecans, toasted
Chocolate Drizzle
Directions
In a 2-quart saucepan combine chocolates and butter. Heat and stir over low heat until smooth. Remove from heat. Let cool for 10 minutes. In a small bowl, stir together flour, baking powder, and 1/4 teaspoon salt. Set aside.
In a large mixing bowl combine sugars and eggs. Beat with an electric mixer on medium to high speed for 2 to 3 minutes or until color lightens slightly. Beat in melted chocolate. Add flour mixture to chocolate mixture; heat until combined. Stir in pecans. Cover surface of cookie dough with plastic wrap. Let stand for 20 minutes (dough thickens as it stands).
Preheat oven to 350F. Line cookie sheets with parchment paper or foil. Drop dough by rounded teaspoons 2 inches apart on prepared cookie sheets. Bake in the preheated oven about 9 minutes or just until tops are set. Let stand for 1 minute on cookie sheet. Transfer to a wire rack; let cool. Spoon Chocolate Drizzle over cookies. Makes 60 cookies.
From the Test Kitchen
*BIG TRIPLE CHOCOLATE COOKIES:

Prepare as directed, except drop 3-tablespoon mounds of dough per cookie 3 inches apart onto cookie sheets. Bake for 13 minutes. Makes about 18 cookies.

Chocolate Drizzle
Ingredients
1
cup semisweet chocolate pieces
4
teaspoons shortening
Directions
Combine semisweet chocolate pieces with shortening in a small saucepan over low heat. Stir until the chocolate melts and is smooth. Remove from heat. Place cooled cookies on a cookie sheet lined with parchment or waxed paper. Drizzle melted chocolates over tops. Place the entire cookie sheet in the freezer for 4 to 5 minutes or until chocolate is firm.
Nutrition Facts (Triple Chocolate Cookies)
Per serving: 92 kcal cal., 6 g fat (3 g sat. fat, 18 mg chol., 29 mg sodium, 11 g carb., 1 g fiber, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:37 am   |  Permalink   |  0 Comments  |  Email
Friday, March 11 2016

Ingredients

4
teaspoons canola oil or olive oil
1
teaspoon dried thyme, crushed
1/2
teaspoon kosher salt or 1/4 teaspoon regular salt
1/4
teaspoon freshly ground black pepper
1
pound fingerling potatoes, halved lengthwise, or tiny new red or white potatoes, halved
4
small skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)
2
cloves garlic, minced
1
lemon, thinly sliced
Snipped fresh thyme (optional)
Directions
In a very large skillet heat 2 teaspoons of the oil over medium heat. Stir 1/2 teaspoon of the dried thyme, the salt, and pepper into oil. Add potatoes; toss to coat. Cover and cook for 12 minutes, stirring twice.
Stir potatoes; push to one side of skillet. Add the remaining 2 teaspoons oil to the other side of skillet. Arrange chicken in skillet alongside the potatoes. Cook, uncovered, for 5 minutes.
Turn chicken. Sprinkle garlic and the remaining 1/2 teaspoon dried thyme over chicken. Arrange lemon slices on top of chicken. Cover and cook for 7 to 10 minutes more or until chicken is no longer pink (170 degrees F) and potatoes are tender. If desired, sprinkle with snipped fresh thyme.
Nutrition Facts (Lemon-Thyme Roasted Chicken with Fingerlings)
Per serving: 255 kcal cal., 6 g fat (1 g sat. fat, 2 g polyunsaturated fat, 3 g monounsatured fat), 66 mg chol., 307 mg sodium, 21 g carb., 3 g fiber, 1 g sugar, 29 g pro. Percent Daily Values are based on a 2,000 calorie diet
 

Posted by: AT 02:52 am   |  Permalink   |  0 Comments  |  Email
Thursday, March 10 2016

ingredients
4    teaspoons   canola oil
3/4   pound   boneless, skinless chicken thighs, trimmed
1/4   teaspoon   black pepper
1/2   teaspoon   plus 1/8 teaspoon salt
1      large yellow onion, halved and thinly sliced
2    tablespoons   minced fresh ginger
1      jalapeno, seeded and minced
4      garlic cloves, minced
1 1/2   teaspoons   ground coriander
3/4   teaspoon   ground cumin
1      small head cauliflower, cut into bite-size florets
1 1/2   cups   canned crushed tomatoes
2    teaspoons   dark brown sugar
1/4   cup   water
1    15 ounce can  lentils, rinsed and drained
1 1/2   teaspoons   garam masala
1/3   cup   chopped fresh cilantro
2    teaspoons   lime juice
    Whole-wheat flatbread (optional)
directions
Heat 2 teaspoons oil in a saute pan over medium-high heat. Season chicken with black pepper and 1/8 teaspoon salt; saute until cooked through, 2 to 3 minutes a side. Set aside.
Add remaining oil to pan; reduce heat to medium. Add onion and saute 5 minutes. Add ginger, jalapeno and garlic; saute 1 minute. Add coriander and cumin and stir 1 minute. Mix in cauliflower, tomatoes, brown sugar, remaining salt and water; bring to a simmer, cover and cook 8 minutes.
Shred chicken and add to pan along with lentils and garam masala. Cook 2 minutes. Stir in cilantro and lime juice just before serving. Serve with flatbread if desired.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 313, Fat, total (g) 9, sat. fat (g) 1, carb. (g) 34, fiber (g) 13, pro. (g) 28, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 01:57 am   |  Permalink   |  0 Comments  |  Email
Wednesday, March 09 2016

Ingredients

1
8 ounce can pizza sauce
1/2
cup shredded zucchini
1/4
cup rolled oats
1/4
cup finely chopped onion
3
tablespoons snipped fresh parsley
1
teaspoon bottled minced garlic
1
teaspoon dried thyme, crushed
1/4
teaspoon salt
1/4
teaspoon ground black pepper
1
pound lean ground beef
1/2
pound uncooked ground turkey breast
Directions
In large bowl, combine 2 tablespoons of the pizza sauce, the zucchini, oats, onion, 2 tablespoons of the parsley, 1/2 teaspoon of the garlic, the thyme, salt, and pepper. Add beef and turkey; mix well. Shape meat mixture into a 7x4x2-inch loaf. Place loaf in a greased 9-inch microwave-safe pie plate or greased 2-quart square baking dish.
Cover meatloaf with parchment or waxed paper. Microwave on 100% power (high) for 5 minutes, turning plate once*. Tilt dish slightly and spoon off drippings. In a small bowl, stir together the remaining pizza sauce, remaining parsley, and remaining garlic. Pour evenly over meatloaf. Cover with paper; microwave on 50% power (medium) for 21 to 24 minutes or until cooked through (165 degrees F), turning plate twice*. Makes 6 servings.
From the Test Kitchen
*

There is no need to turn the dish if your microwave has a turntable.

Nutrition Facts (Microwave Meatloaf with Tomato Sauce)
Per serving: 243 kcal cal., 12 g fat (5 g sat. fat, 0 g polyunsaturated fat, 5 g monounsatured fat), 66 mg chol., 380 mg sodium, 7 g carb., 1 g fiber, 2 g sugar, 24 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:01 am   |  Permalink   |  0 Comments  |  Email
Tuesday, March 08 2016

Ingredients

2
bunches small or medium asparagus or 8 ounces broccoli florets
1
pound gemelli or fusilli
1/2
cup pine nuts (optional)
1
pound bulk Italian sausage
1
medium onion, chopped (about 1/2 cup)
1/3
cup whipping cream
1
teaspoon kosher salt
1
cup sheep's milk or whole-milk ricotta
Freshly ground black pepper
1/3
cup grated Parmigiano-Reggiano cheese
10
fresh basil leaves
Ricotta cheese (optional)
Directions
Preheat oven to 325 degrees F. Bring a large pot of water, with 1 tablespoon salt added, to boiling. Cut top 2 inches from asparagus stalks (reserve asparagus stalks for another use; see "What About the Stalks?") Cook asparagus tips or broccoli in the boiling water for 3 to 4 minutes, just until tender. Using a large skimmer or long-handled strainer, transfer asparagus or broccoli to a colander. Rinse under cold running water to stop the cooking.
Return asparagus cooking water to boiling. Add the pasta; cook according to package directions, about 10 minutes, just until tender to the bite (al dente). While pasta is cooking, spread the pine nuts on a baking sheet and bake about 10 minutes, just until golden.
Meanwhile, in a large skillet, cook sausage and onion until meat is browned and onion is tender; drain off fat. Add asparagus tips or broccoli, all except 1 tablespoon of the pine nuts, the cream, and salt. Simmer about 2 minutes. When pasta is almost done cooking, use a skimmer or long-handled strainer to transfer it to the skillet, reserving cooking water. Add ricotta, plenty of freshly ground black pepper, and about 1 cup of the pasta cooking water. Increase heat to high; toss until pasta is well coated, about 30 seconds. Add Parmigiano then toss again. Transfer to a large platter, top with reserved pine nuts and basil. Serve with additional ricotta.
From the Test Kitchen
If pasta is too dry, add additional pasta water until desired consistency is reached

WHAT ABOUT THE STALKS?

Donatella's recipe calls for the tips only of the asparagus, so she uses the remaining stalks for a side dish. Cut stalks in 2-inch pieces, cook in lightly salted water just until they turn bright green, drain, then transfer to a baking dish. Drizzle with a little melted butter, sprinkle with Parmesan cheese, and bake at 450 degrees F for 6 to 8 minutes until the cheese is crusty and browned.

Nutrition Facts (Gemelli with Asparagus and Sausage)
Per serving: 701 kcal cal., 36 g fat (16 g sat. fat, 4 g polyunsaturated fat, 14 g monounsatured fat), 101 mg chol., 1149 mg sodium, 63 g carb., 4 g fiber, 4 g sugar, 29 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:34 am   |  Permalink   |  0 Comments  |  Email
Monday, March 07 2016

ingredients
1      recipe Basic Tart Crust dough (see recipe in tips section)
    Spring Vegetables (see recipe in tips section)
    Sliced prosciutto
1/2   cup   part-skim ricotta
3/4   cup   (2 1/2 oz) grated Parmesan
1/2   cup   heavy cream
1      clove garlic, finely minced
3      large eggs
1/2   teaspoon   kosher salt
1/2   teaspoon   ground black pepper
    Herbs for garnish
directions
Directions
Heat oven to 375 degrees F. Roll tart dough to about 3/16 inch thick and cut into pieces to fill 8 4-inch-diameter tart pans or rings. Place pans on a baking sheet and blind bake until crusts are golden brown. Set aside.
Prepare Spring Vegetables according to directions listed in the tips section. Set aside. Saute the prosciutto slices until just crisped; set aside.
In a mixing bowl whisk together the ricotta, Parmesan, cream, garlic, eggs, salt, and pepper until smooth. Divide between baked tart shells, filling each with about 1/4 cup of the mixture. Top tarts with vegetables and prosciutto, return to oven and bake until filling is set, 25 to 30 min. Cool slightly, then remove tart rings and use a spatula to slide tarts from pan bases. Serve with herbs and extra Parmesan.
Tip
Related Recipes
Spring Vegetables Recipe

Cook your choice of vegetables (you will need 3/4 lb raw veggies to fill 8 mini tarts). For asparagus, sliced onions, cauliflower, broccoli rabe, zucchini or eggplant: Toss with olive oil, kosher salt, and pepper, then roast at 375 degrees F until just tender. For mushrooms, mustard greens, peas, or scallions: Saute in olive oil until just wilted or tender.

Basic Tart Crust Recipe

NUTRITION INFORMATION

Per Serving: cal. (kcal) 370, Fat, total (g) 26, chol. (mg) 152, sat. fat (g) 14.5, carb. (g) 21, fiber (g) 2, pro. (g) 14, sodium (mg) 836, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 08:24 am   |  Permalink   |  0 Comments  |  Email
Sunday, March 06 2016

Ingredients

4
cups reduced-sodium chicken broth or reduced-sodium vegetable broth
1
14 1/2 ounce can no-salt-added fire-roasted tomatoes
1
cup farro, rinsed, or kamut
1
cup coarsely chopped onion (1 large)
2
medium carrots, halved lengthwise and thinly sliced crosswise
1
cup coarsely chopped celery (2 stalks)
4
cloves garlic, crushed
1/2
teaspoon crushed red pepper
1/4
teaspoon salt
4
cups coarsely chopped fresh green kale or Swiss chard
1
15 ounce can no-salt-added cannellini beans (white kidney beans), rinsed and drained
3
tablespoons fresh lemon juice
1/2
cup crumbled feta cheese (2 ounces)
Snipped fresh parsley or basil
Directions
In a 3 1/2- or 4-quart slow cooker combine broth, tomatoes, farro, onion, carrots, celery, garlic, crushed red pepper, and salt.
Cover and cook on high-heat setting about 2 hours or until farro is tender but still chewy. Stir in kale, beans, and lemon juice. Cover and cook for 1 hour more.
To serve, sprinkle each serving with cheese and parsley or basil.
Nutrition Facts (Mediterranean Kale & Cannellini Stew with Farro)
Per serving: 274 kcal cal., 4 g fat (2 g sat. fat, 0 g polyunsaturated fat, 1 g monounsatured fat), 11 mg chol., 691 mg sodium, 46 g carb., 9 g fiber, 6 g sugar, 14 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:09 am   |  Permalink   |  0 Comments  |  Email
Saturday, March 05 2016

2 scoops vanilla bean ice cream
1 1/2 ounce whiskey
ginger beer (I like the spice of Bundaberg or Bruce Cost Ginger Ale)

1. Place 2 scoops of vanilla ice cream into a pint-size mason jar or short glass. Pour the whiskey over the ice cream and then pour the ginger beer over the top until the glass is full and gets foamy.

2. Add a straw and a spoon, and enjoy the benefits of being a grown-up!

Posted by: AT 02:13 am   |  Permalink   |  0 Comments  |  Email
Friday, March 04 2016

ingredients
3/4   cup   milk
1    package  active dry yeast
1/4   cup   butter, melted
2    tablespoons   granulated sugar
1      egg, lightly beaten
1/2   teaspoon   salt
3    cups   all-purpose flour
1/4   cup   butter, melted
3/4   cup   granulated sugar
2    teaspoons   ground cinnamon
    Chopped pistaschio nuts (optional)
QUICK GLAZE
1    cup   powdered sugar
1/2   teaspoon   vanilla
1 - 2    tablespoons   milk
directions
In a small saucepan heat the milk until just warm (105 degrees F to 115 degrees F). Pour into a large mixing bowl, then add the yeast. Stir until yeast is dissolved. Let stand 5 minutes or until foamy.
With a mixer, beat 1/4 cup melted butter, 2 tablespoons sugar, egg, and salt into the yeast mixture until combined. Add half the flour, then beat on low for 30 seconds, scraping bowl as needed. Increase speed to medium and beat 3 minutes more. Stir in remaining flour. Shape in a ball (dough will not be smooth). Transfer dough to an oiled bowl. Cover and refrigerate overnight or up to 2 days. (Or, to make right away, cover and set in a warm place to rise for 45 to 60 minutes or until nearly double).
Butter a 9x5x3-inch loaf pan; set aside. Remove dough from the refrigerator. On a lightly floured surface roll dough to 20x12-inch rectangle. Brush dough with 1/4 cup melted butter, then sprinkle with a mixture of 3/4 cup sugar and cinnamon. Cut dough rectangle crosswise in five 12x4-inch strips. Stack strips, then cut six 4x2-inch pieces, leaving stacks intact. Loosely stagger pieces in pan, cut sides up.
Let rise in a warm place for 45 minutes or until nearly double in size. Preheat oven to 350 degrees F. Bake loaf about 30 minutes or until golden brown. Cool in pan on wire rack for 10 minutes. Transfer from pan to serving plate. Drizzle with Quick Glaze, then sprinkle with nuts. Cool 20 minutes more. Pull apart or slice to serve.
QUICK GLAZE
In a small bowl stir together powdered sugar, vanilla, and enough milk to make a glaze of drizzling consistency.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 296, Fat, total (g) 9, chol. (mg) 37, sat. fat (g) 5, carb. (g) 50, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 25, pro. (g) 5, vit. A (IU) 291.54, vit. C (mg) 0, Thiamin (mg) 0.33, Riboflavin (mg) 0.24, Niacin (mg) 2.17, Pyridoxine (Vit. B6) (mg) 0.04, Folate (µg) 76.6, Cobalamin (Vit. B12) (µg) 0.12, sodium (mg) 180, Potassium (mg) 74, calcium (mg) 30.29, iron (mg) 1.62, Percent Daily Values are based on a 2,000 calorie diet
 

Posted by: AT 02:14 am   |  Permalink   |  0 Comments  |  Email
Thursday, March 03 2016

Growing up, one of the home meals I always looked forward to was my mom’s pork roast with applesauce. It’s one of the dishes from my childhood that I make my own iterations of from time to time. Even when it doesn’t turn out exactly like I remember it, the combination of savory pork and sweet, spiced apples takes me back in the best way. That pairing is so ingrained in my mind that it didn’t occur to me until recently to try a fruit other than apples.

ingredients
1    pound   frozen cherries, thawed and drained of juice
2    tablespoons   balsamic vinegar
1    cup   sliced onion
2      crushed garlic cloves
1/4   cup   basil leaves
4    pounds   pork shoulder roast
2    teaspoons   kosher salt
1 1/3   cups   instant polenta
1/4   cup   grated Pecorino Romano cheese
1/2   teaspoon   ground black pepper
directions
Combine cherries, balsamic vinegar, onion, garlic, and basil leaves in a slow cooker. Trim excess fat from the pork shoulder, season with salt, and add to slow cooker. Cover and cook on high until pork is very tender, 4 hr.
Before serving, prepare instant polenta according to package instructions; stir in Pecorino and pepper. Serve slices of the pork and cherry sauce over polenta with extra basil and Pecorino. Serves 6
NUTRITION INFORMATION

Per Serving: cal. (kcal) 560, Fat, total (g) 12.5, chol. (mg) 128, sat. fat (g) 5, carb. (g) 60, fiber (g) 8, pro. (g) 47, sodium (mg) 945, Percent Daily Values are based on a 2,000 calorie diet
 

Posted by: AT 01:45 am   |  Permalink   |  0 Comments  |  Email
Wednesday, March 02 2016

ingredients
    Nonstick cooking spray
1      egg, lightly beaten
1    15 ounce carton  part-skim ricotta cheese
1    10 ounce package  frozen chopped spinach, thawed and well drained
4      cloves garlic, minced
1/4   teaspoon   freshly ground black pepper
1    15 ounce jar  light Alfredo sauce
1/2   cup   fat-free milk
6      whole grain lasagna noodles
2    cups   shredded carrots (4 medium)
2    cups   sliced fresh mushrooms
1/2   cup   shredded part-skim mozzarella cheese (2 ounces)
1/4   cup   finely shredded Parmesan cheese (1 ounce)
directions
Preheat oven to 350 degrees F. Lightly coat a 2-quart rectangular baking dish with cooking spray.
In a medium bowl stir together egg, ricotta cheese, spinach, garlic, and pepper. In a separate bowl combine Alfredo sauce and milk.
Spread about 1/2 cup of the Alfredo sauce mixture into the bottom of the prepared baking dish. Arrange three of the uncooked noodles in a layer over the sauce. Spread half of the spinach mixture over the noodles; top with half of the carrots and half of the mushrooms. Arrange the remaining three uncooked noodles over the vegetables. Top noodles with the remaining spinach mixture. Top with the remaining carrots and the remaining mushrooms. Cover with the remaining Alfredo mixture. Sprinkle with the mozzarella cheese and Parmesan cheese.
Lightly coat a sheet of foil with cooking spray. Cover dish with foil, coated side down.
Bake for 60 to 70 minutes. Uncover. Bake for 15 to 20 minutes more or until top is lightly browned. Let stand for 20 minutes before serving.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 262, Fat, total (g) 12, chol. (mg) 69, sat. fat (g) 7, carb. (g) 24, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 4, pro. (g) 16, vit. A (IU) 8940.6, vit. C (mg) 4.72, Thiamin (mg) 0.1, Riboflavin (mg) 0.4, Niacin (mg) 1.38, Pyridoxine (Vit. B6) (mg) 0.18, Folate (µg) 72.57, Cobalamin (Vit. B12) (µg) 0.49, sodium (mg) 527, Potassium (mg) 403, calcium (mg) 363.48, iron (mg) 1.26, Vegetables () 2, Starch () 1, Lean Meat () 1.5, Fat () 1.5, Percent Daily Values are based on a 2,000 calorie diet
 

Posted by: AT 01:53 am   |  Permalink   |  0 Comments  |  Email
Tuesday, March 01 2016

Ingredients
4 (1/2 pound) beef cube steaks
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
3/4 teaspoon salt
1 1/2 cups buttermilk
 
1 egg
1 tablespoon hot pepper sauce (e.g. Tabasco(TM))
2 cloves garlic, minced