Healthy Recipe: Fiesta Southwestern Cheesecake, Oven Baked French Toast

Check out a creative beautiful dish that is a lower calorie version of our favorite Mexican flavors.

From Denny:  Out local TV show (Baton Rouge, Louisiana) personality and chef is delighting her fans with yet more great tasting recipes in her latest cookbook.  She specializes in lots of flavor without packing on the pounds.  Clegg's recipes are  simple and user friendly too, aimed at women of all ages.  Of course, to give you a grin there are those whimsical illustrations along with the full-color photos.

New Book:  "Too Hot in the Kitchen: Secrets to Sizzle at Any Age" by Holly Clegg

(Save 28 percent by purchasing from Amazon Books)


Clegg's concept for this book was to make the book very visually pleasing so it would be eye-catching to give as a gift.  It's packed full of information and focused upon great recipes.  Clegg's books are always the kind of recipes that stimulate you to want to cook.  This book is 237-pages, featuring 200 recipes, 100 photographs and illustrations and also details  the nutritional and diabetic exchange information too.  There are also special icons to draw your attention to those recipes that are freezer friendly or vegetarian.

Some of what sets this cookbook apart from the rest is she gives advice as to which types of coffee will pair best with a particular recipe: medium-light, dark roasts or flavored coffees.  Like any good Louisiana cook she also offers up advice on spices, serving suggestions and cooking information.

And get this, Clegg has a chapter called “Diva Dermatology.”  Here she parks her  recipes for facials - which are made from everyday foods:  Avocado Carrot Cream Mask, Applelicious Wash and Margarita Salt Body Buffer.  Holly Clegg has always a reputation for being fun and this new book sure captures her essence for others to enjoy.

The majority of the new book, is for what Clegg  is most famous:  recipes "designed for busy women.… as they experience and embrace the many stages of life,” she says.

In the first chapter of the book, "Foods to Improve," she gives an overview of the best foods to include in your diet.  "Remember to eat with color," she advises, "using the colors of fruits and vegetables to ensure you will get a wide range of vitamins and minerals into your daily eating."

For the busy cook there is an amusing chapter called "Lovin' No Oven."  You guessed it.  These are recipes where you can skip turning on the oven and running up your utility bill or spend more time on a recipes.  There are yummy recipes like Tomato Bruschetta and Lemon Pie.

For the busiest among us, Clegg designed her "Quickies" chapter.  These recipes require just a few ingredients and are very easy to pull together:  Watermelon and Feta Salsa, Home-Style Chicken and Chocolate Fudgies.
Party recipes for groups: "Effortless Entertaining" is the chapter to visit.

For those empty nesters, the retired or young couples without children, Clegg has a chapter for recipes for just two servings: "Table For Two."  These recipe gems are simple and make-ahead for entertaining if you like.  There are high fiber, sweets, breakfast, snack foods and even ethnic-inspired:  Asian Slides With Pineapple Salsa to Garlic Fried Rice.


If you want to pay full retail for this book it can be ordered from her websites: Holly Clegg or The Healthy Cooking Blog - $24.95, plus tax and handling or call 1-800-884-6559.

Here’s a recipe from the book that would be welcome at tailgate or holiday parties.





Fiesta Southwestern Cheesecake

From: “Holly Clegg’s trim & TERRIFIC Too Hot in the Kitchen: Secrets to Sizzle at Any Age — 200 Simple and Sexy Recipes”

Makes: 20-25 servings. Make ahead and freeze this savory Southwestern-style cheesecake for an appetizer taste sensation. If freezing, top with salsa when serving.

Ingredients:

1 cup toasted corn Chex cereal crumbs
1 tbl. butter, melted
1 tbl. olive oil
2 (8-oz.) pkgs. reduced-fat cream cheese
1/3 cup nonfat sour cream
1 egg
2 egg whites
1 tsp. minced garlic
1/2 tsp. chili powder
1/4 tsp. ground cumin
1 cup shredded reduced-fat sharp cheddar cheese
2 (4-oz.) cans chopped green chilies, drained
1 bunch green onions, chopped
1/2 cup chopped onion
2 cups salsa, divided

Directions:

Preheat oven to 350 degrees. Coat 9-inch springform pan with nonstick cooking spray.

In springform pan, mix together cereal crumbs, butter and oil, press into bottom of prepared pan.

In mixing bowl, mix together cream cheese, sour cream, egg and egg whites until creamy. Add garlic, chili powder and cumin, mixing well.

Fold in cheddar cheese, green chilies, green onions and onion. Carefully spread half mixture over crust, top with 1 cup salsa, and cover with remaining cream cheese mixture; do not mix.

Bake 50-60 minutes or until mixture is set. Remove from oven, let cool in pan 10 minutes. Run knife around inside edge to loosen; remove sides from pan. Cool to room temperature before refrigerating. When ready to serve, remove from refrigerator and top with remaining 1 cup salsa.

Spicy advice: For extra flavor and kick, use a flavored salsa such as roasted tomato or your favorite. I like to purchase fresh salsa from the grocery store. Also, you can add shrimp or crabmeat to cheesecake for a seafood southwestern version.

Nutritional analysis per serving: 96 calories, 58 percent calories from fat, 6 grams fat, 4 grams saturated fat, 26 milligrams cholesterol, 252 milligrams sodium, 6 grams carbohydrates, 1 gram dietary fiber, 2 grams sugar and 4 grams protein.



From Denny: This recipe from the cookbook too was a huge hit with a cook who wrote a review over at Amazon Books. She forgot to put up the nutritional information but raved about how easy it was to make and, most of all, how popular it was with the group who scarfed it down in no time.


One Dish Oven Baked French Toast

Makes: 10 servings

Ingredients:

1 large loaf French Bread, cut into 1-inch thick squares (whole wheat my be used)
1 (10 oz) jar seedless all natural blackberry fruit spread
1 (8 oz) package reduced-fat cream cheese
1/3 cup sugar
1/4 cup skim milk
2 eggs
4 egg whites
1/2 cup light brown sugar
2 cups fat-free half-and-half
1 tablespoon vanilla extract
1 teaspoon ground cinnamon

Directions:

Coat 13x9x2-inch baking pan with nonstick cooking spray

Place half of French bread squares in prepared baking pan. In microwave-safe dish, heat fruit spread until melted, stirring occasionally. Drizzle over bread.

In bowl, beat together cream cheese, 1/3 cup sugar and milk until smooth. Drop over bread mixture and cover with remaining French squares.

In large bow, whisk together eggs, egg whites, brown sugar, half-and-half, vanilla and cinnamon. Pour mixture evenly over bread. Gently press bread into liquid mixture, cover, and refrigerate as time permits, preferably overnight.

Preheat over 325 degrees. Bake, covered, 30-35 minutes. Uncover and bake 5-10 minutes more or until bread is golden.

New Book:  "Too Hot in the Kitchen: Secrets to Sizzle at Any Age" by Holly Clegg

(Save 28 percent by purchasing from Amazon Books)

*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

*** Come by for a visit and check out my other blogs:

The Social Poets - news, politics
The Soul Calendar - science, astronomy, psychology
Visual Insights - photos, art, music
Beautiful Illustrated Quotations - spiritual quotes, philosophy
Poems From A Spiritual Heart - poetry
The Healing Waters - health news
Dennys People Watching - people in the news
Dennys Food and Recipes
Dennys Funny Quotes - humor

2 Crowd Pleasing Easy Casseroles: Mexican Lasagna, Turkey Tetrazzini

From Denny: Our local newspaper often runs some very easy recipes that are real crowd pleasers. They are great to have on hand for entertaining, gatherings for christenings, homecomings, reunions or funerals. Even though this is a big city people still rally together when there is a death in the family. When that happens neighbors always bring over a dish of food so the grieving family does not have the burden of cooking during a stressful time when friends and relatives gather.

Other times neighbors pull a dish out of their freezer, ready to go, when there is a new baby born or other special homecoming like a soldier returned from Iraq or Afghanistan. Around here in south Louisiana people love to cook and love to share their simple food with everyone. It's just tradition to give of your food!

Both of these recipes can be made ahead and then reheated, often tasting better as the flavors have a chance to sit and have a long conversation of mingling. :)

The Mexican version of lasagna will please all your beef eaters in the family. Ground beef is cooked along with green bell peppers and taco seasoning spices and diced Ro-tel tomatoes (jalapenos and tomatoes). Then this ground beef mixture gets layered up with a cream cheese and sour cream combination, then layers of lasagna noodles, yummy cheese and olives.

Now Turkey Tetrazzini is one of those comfort food casseroles you like to make for someone when they are recovering from a cold or the flu. You can also make it with chicken or include bits of ham.

This recipe comes from the local newspaper food writer, Carol Anne Blitzer. She adapted this recipe from Mrs. Lenton Sartain’s Chicken Tetrazzini recipe from local but nationally popular cookbook, “River Road Recipes.” She doubles the recipe so she can freeze one casserole to have ready to go.





Another version of Mexican lasagna by moacirpdsp @ flickr


Mexican Lasagna

From: Lynette Nolan, "This makes a big dish so I always make this for company. It’s one of those dishes everyone likes, and all you need to go with it is a vegetable and a big green salad."

Makes: 12-15 servings

Ingredients:

2 tbls. vegetable oil
1 small onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
2 lbs. lean ground meat
1 (10-oz.) can Ro-tel tomatoes and green chilies (original or mild)
2 tbls. chili powder
1 (1-oz.) pkg. taco seasoning mix
2 (8-ozs.) cans tomato sauce
8 ozs. lasagna noodles (either the precooked or the type you cook)
1 (8-oz.) container sour cream
1 (8-oz.) pkg. cream cheese, at room temperature
1 or 2 green onions, chopped
1 lb. Monterey Jack cheese
with jalapeño peppers (or plain, if desired), shredded
1 (2.25-oz.) can sliced black olives
1/4 cup sliced pimento-stuffed olives

Directions:

1. In skillet, heat oil and add onions, bell peppers, garlic and ground meat. Cook until meat is no longer pink and vegetables are beginning to soften. If any fat accumulates around edges, remove it with a spoon. Add Ro-tel tomatoes, chili powder, taco seasoning and tomato sauce. Continue simmering for 15-20 minutes, stirring occasionally.

2. Meanwhile preheat oven to 325 degrees and cook the noodles according to package directions. Some brands do not require cooking beforehand.

3. Blend sour cream and cream cheese together until smooth. Stir chopped green onions into cream cheese mixture and set aside.

4. Spray 9x13-inch baking dish or pan with nonstick coating. Layer bottom of dish with lasagna noodles. Spread half of the meat mixture over noodles. Add half of the sour cream/cream cheese mixture. The easiest way is to drop spoonfuls of the creamy mixture over surface and then spread. Sprinkle with half of the cheese.

5. Repeat layers but add olives before adding grated cheese: (noodles, meat, sour cream/cream cheese mixture, olives, then grated cheese). Cover with foil but tent it slightly so top will not stick to cheese.

6. Bake in preheated 325-degree oven for 1 hour or until bubbly and noodles are tender.








Another version of Turkey Tetrazzini by jasonlam @ flickr


Turkey Tetrazzini


From: Mrs. Lenton Sartain from “River Road Recipes” is adapted by Carol Anne Blitzer, food writer from 2theadvocate.


Fills 2 (9 x 11-inch) aluminum foil, deep-dish pans, each of which serves about 8.

Ingredients:

1 to 1-1/4 lbs. spaghetti
1 stick butter
1/3 cup all-purpose flour
1 qt. whole milk
1 tsp. dry mustard
1/2 tsp. black pepper
Juice of 1 lemon
Tony Chachere’s Original Creole Seasoning, to taste
4 to 5 cups chopped cooked turkey
1 (8-oz.) can mushroom stems and pieces, drained
1/2 to 1 lb. cheddar cheese, grated


Directions:

1. Cook the spaghetti according to package directions to the al dente stage.

2. In a large saucepan, melt the butter and blend in the flour. Slowly add the milk, stirring over low heat until mixture forms a medium white sauce. Add dry mustard, black pepper, lemon juice and Tony Chachere’s seasoning.

3. Mix in the turkey and the drained mushrooms.

4. Drain the spaghetti and add into the sauce mixture.

5. Divide into 2 casseroles. Top with cheese. At this point, Carol Anne Blitzer freezes the casserole(s) until needed. When ready to serve, thaw casserole in the refrigerator and reheat at 350 degrees until bubbly. Be careful to make a tent of a sheet of aluminum foil to place over the casserole as it bakes so that the cheese does not stick to the foil and the spaghetti doesn’t dry out.






*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

2 Crowd Pleasing Easy Casseroles: Mexican Lasagna, Turkey Tetrazzini

From Denny: Our local newspaper often runs some very easy recipes that are real crowd pleasers. They are great to have on hand for entertaining, gatherings for christenings, homecomings, reunions or funerals. Even though this is a big city people still rally together when there is a death in the family. When that happens neighbors always bring over a dish of food so the grieving family does not have the burden of cooking during a stressful time when friends and relatives gather.

Other times neighbors pull a dish out of their freezer, ready to go, when there is a new baby born or other special homecoming like a soldier returned from Iraq or Afghanistan. Around here in south Louisiana people love to cook and love to share their simple food with everyone. It's just tradition to give of your food!

Both of these recipes can be made ahead and then reheated, often tasting better as the flavors have a chance to sit and have a long conversation of mingling. :)

The Mexican version of lasagna will please all your beef eaters in the family. Ground beef is cooked along with green bell peppers and taco seasoning spices and diced Ro-tel tomatoes (jalapenos and tomatoes). Then this ground beef mixture gets layered up with a cream cheese and sour cream combination, then layers of lasagna noodles, yummy cheese and olives.

Now Turkey Tetrazzini is one of those comfort food casseroles you like to make for someone when they are recovering from a cold or the flu. You can also make it with chicken or include bits of ham.

This recipe comes from the local newspaper food writer, Carol Anne Blitzer. She adapted this recipe from Mrs. Lenton Sartain’s Chicken Tetrazzini recipe from local but nationally popular cookbook, “River Road Recipes.” She doubles the recipe so she can freeze one casserole to have ready to go.





Another version of Mexican lasagna by moacirpdsp @ flickr


Mexican Lasagna

From: Lynette Nolan, "This makes a big dish so I always make this for company. It’s one of those dishes everyone likes, and all you need to go with it is a vegetable and a big green salad."

Makes: 12-15 servings

Ingredients:

2 tbls. vegetable oil
1 small onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
2 lbs. lean ground meat
1 (10-oz.) can Ro-tel tomatoes and green chilies (original or mild)
2 tbls. chili powder
1 (1-oz.) pkg. taco seasoning mix
2 (8-ozs.) cans tomato sauce
8 ozs. lasagna noodles (either the precooked or the type you cook)
1 (8-oz.) container sour cream
1 (8-oz.) pkg. cream cheese, at room temperature
1 or 2 green onions, chopped
1 lb. Monterey Jack cheese
with jalapeño peppers (or plain, if desired), shredded
1 (2.25-oz.) can sliced black olives
1/4 cup sliced pimento-stuffed olives

Directions:

1. In skillet, heat oil and add onions, bell peppers, garlic and ground meat. Cook until meat is no longer pink and vegetables are beginning to soften. If any fat accumulates around edges, remove it with a spoon. Add Ro-tel tomatoes, chili powder, taco seasoning and tomato sauce. Continue simmering for 15-20 minutes, stirring occasionally.

2. Meanwhile preheat oven to 325 degrees and cook the noodles according to package directions. Some brands do not require cooking beforehand.

3. Blend sour cream and cream cheese together until smooth. Stir chopped green onions into cream cheese mixture and set aside.

4. Spray 9x13-inch baking dish or pan with nonstick coating. Layer bottom of dish with lasagna noodles. Spread half of the meat mixture over noodles. Add half of the sour cream/cream cheese mixture. The easiest way is to drop spoonfuls of the creamy mixture over surface and then spread. Sprinkle with half of the cheese.

5. Repeat layers but add olives before adding grated cheese: (noodles, meat, sour cream/cream cheese mixture, olives, then grated cheese). Cover with foil but tent it slightly so top will not stick to cheese.

6. Bake in preheated 325-degree oven for 1 hour or until bubbly and noodles are tender.








Another version of Turkey Tetrazzini by jasonlam @ flickr


Turkey Tetrazzini


From: Mrs. Lenton Sartain from “River Road Recipes” is adapted by Carol Anne Blitzer, food writer from 2theadvocate.


Fills 2 (9 x 11-inch) aluminum foil, deep-dish pans, each of which serves about 8.

Ingredients:

1 to 1-1/4 lbs. spaghetti
1 stick butter
1/3 cup all-purpose flour
1 qt. whole milk
1 tsp. dry mustard
1/2 tsp. black pepper
Juice of 1 lemon
Tony Chachere’s Original Creole Seasoning, to taste
4 to 5 cups chopped cooked turkey
1 (8-oz.) can mushroom stems and pieces, drained
1/2 to 1 lb. cheddar cheese, grated


Directions:

1. Cook the spaghetti according to package directions to the al dente stage.

2. In a large saucepan, melt the butter and blend in the flour. Slowly add the milk, stirring over low heat until mixture forms a medium white sauce. Add dry mustard, black pepper, lemon juice and Tony Chachere’s seasoning.

3. Mix in the turkey and the drained mushrooms.

4. Drain the spaghetti and add into the sauce mixture.

5. Divide into 2 casseroles. Top with cheese. At this point, Carol Anne Blitzer freezes the casserole(s) until needed. When ready to serve, thaw casserole in the refrigerator and reheat at 350 degrees until bubbly. Be careful to make a tent of a sheet of aluminum foil to place over the casserole as it bakes so that the cheese does not stick to the foil and the spaghetti doesn’t dry out.






*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

7 Easy Recipes for Relaxed Weekend Food

From Denny: TGIF (Thank God It's Friday to friends around the globe) is when we wind down around our house and make super easy tasty meals. I rounded up several choices for you to experiment with this weekend while you wait out the last week or so of winter. Can you tell I'm getting restless and ready to get out and dig in the garden? :) Yes, I'm ready to throw open the windows and get some fresh warmer air!

Low maintenance recipes are easy with a slow cooker to do the job virtually unattended while you run out and do errands or take the kids to various events. Two recipes satisfy this requirement: Asian Spiced Chicken Wings and Slow Cooker Barbecue Baby Back Ribs.

How many times do you ask the kids what they want for a meal and the reply is usually something with cheese like a grilled cheese sandwich, a cheese pizza or cheese quesadilla? Over at the American Dairy Association @ ILoveCheese.com there are plenty of yummy recipes to help with the dilemma of expanding the kids' "melted cheese palate."

For a simple lunch or early dinner try our Cajun style Italian Sausage Poboy Sandwiches popular here in Louisiana or Mexican style Confetti Quesadillas With Colby and Monterey Jack Cheese. Kids love quesadillas and those who love Italian food love a good hearty sandwich.

If it's a good brunch you are looking for then try out this California Avocado Piquillo Pepper Frittata I found over at Avocado.org. It's the official site of the California Avocado growers. Don't worry if you can't find the specific pepper used in the recipe. Just substitute local red, yellow, orange or green bell peppers. We love the mild taste of the yellow and orange bell peppers for weekend omelets and frittatas.

If you love to make bread but never had the time to learn it from scratch this recipe is an easy one using pizza bread dough from the refrigerator: Mozzarella and Homemade Dried Tomatoes Flatbread.

For a low calorie snack using cheese try: Baked Spinach Artichoke Yogurt Dip. It's a real taste pleaser, fast for the cook and low in calories for the weight conscious.

OK, I am so hungry right now... :) Have a great weekend!





Recipes Featured:

Baked Spinach Artichoke Yogurt Dip
Asian Spiced Chicken Wings
Slow Cooker Barbecue Baby Back Ribs
Italian Sausage Poboy Sandwiches
Confetti Quesadillas With Colby and Monterey Jack Cheese
Mozzarella and Homemade Dried Tomatoes Flatbread
California Avocado Piquillo Pepper Frittata








Baked Spinach Artichoke Yogurt Dip

From: National Dairy Council

Makes: 8 Servings
Prep Time: 10 min
Cook Time: 20 min

Ingredients:

1 (14-ounce) can artichoke hearts, drained and chopped
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 (8-ounce) container low-fat plain yogurt
1 cup shredded part-skim, low-moisture Mozzarella cheese
1/4 cup chopped green onion
1 garlic clove, minced
2 tablespoons chopped red pepper

Directions:

Combine all ingredients except red pepper and mix well. Pour mixture into 1-quart casserole dish or 9-inch pie plate. Bake at 350 degrees Fahrenheit for 20-25 minutes or until heated through and sprinkle with red peppers. Serve with toasted bread or whole grain crackers.


Nutritional Facts:

Calories: 80
Total Fat: 3 g
Saturated Fat: 2 g
Cholesterol: 10 mg
Sodium: 220 mg
Calcium: 20% Daily Value
Protein: 8 g
Carbohydrates: 7 g
Dietary Fiber: 1 g







Asian Spiced Chicken Wings

From: CrockPot.com - recipe index

Serves: 6

Ingredients:

3 lbs. chicken wings
1/2 cup soy sauce
1/2 cup brown sugar, packed
1/4 cup ketchup
1 tbl. dry sherry
2 tsps. fresh ginger, minced
2 cloves garlic, minced
1/4 cup hoisin sauce
1 tbl. fresh lime juice

Suggestion: use a 3 to 4 quart slow cooker for this recipe

Directions:

1. Pat chicken wings with paper towels until dry. Broil the chicken wings for 10 minutes on each side, or until browned.

2. Transfer the chicken wings to the Crock-Pot slow cooker.

3. In a small bowl, combine the soy sauce, brown sugar, ketchup, sherry, ginger and garlic. Drizzle over the chicken wings and toss to coat. Cover; cook on Low 5 to 6 hours or on High for 2 to 3 hours.

4. Remove wings from the stoneware, place on serving platter and reserve 1/2 cup of the juices in the Crock-Pot slow cooker. Discard the remaining juices.

5. Combine the reserved juice with the hoisin sauce and lime juice. Stir to blend and drizzle the sauce over the chicken wings.





Slow Cooker Barbecue Baby Back Ribs

From: CrockPot.com

Serves: about 6 or more as appetizers, 2 ribs to a person

Cook Time:

7 - 9 hours on LOW
3 - 5 hours on HIGH

Slow Cooker:

5 - 5.5 Quarts
6 - 6.5 Quarts

Ingredients:

3 to 4 cloves garlic, peeled and minced
1 lemon, juiced
1 cup brown sugar, packed
1/2 cup cider vinegar
1 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon hot pepper sauce, to taste
1/2 teaspoon chili powder
2 racks baby back ribs, cut into 3-4 rib pieces

Directions:

In a skillet placed on stovetop set to medium heat, heat oil. Add garlic and onions and sauté until softened and lightly browned. Stir in remaining ingredients and simmer gently for about 5 minutes. Remove half the sauce to use for serving.

Transfer stoneware to slow cooker heating base. Add ribs and sauce, cover, and cook on Low for 7-9 hours or on High for 3-5 hours.

To serve, cut ribs between bones and pass extra sauce.








Confetti Quesadillas With Colby and Monterey Jack Cheese

From: American Dairy Association @ ILoveCheese.com

Ingredients:

12 soft corn tortillas
1 cup shredded part-skim Monterey Jack cheese
1 cup shredded part-skim Colby cheese
1/2 cup frozen corn kernels, defrosted, or canned black beans, that have been drained and rinsed or a combination of both corn and black beans
1/2 cup coarsely chopped cilantro
1 red bell pepper, finely minced
1 jalapeño pepper, finely minced or 1/2 tsp. chopped pickled sliced jalapeño peppers, drained, rinsed and patted dry
Cilantro Yogurt “Sour Cream” (recipe follows)

Directions:

1. Preheat large skillet over low heat. Line up six tortillas. Divide cheese, corn/black beans, cilantro and jalapeños among the tortillas, then cover each with a second tortilla.

2. Put a tortilla on the dry skillet and warm until cheese is melted and tortilla is slightly golden, about 3 minutes. Flip and cook other side until golden, about 1 minute. Cut into wedges. Repeat with remaining quesadillas. If desired, serve with Cilantro Yogurt “Sour Cream.”


Cilantro Yogurt “Sour Cream”

Ingredients:

Cilantro Yogurt “Sour Cream”

2 cups plain yogurt
1/4 cup finely minced cilantro
1/2 tsp. salt

Directions:

1. Line a strainer with a coffee filter or paper towel and place over a mixing bowl. Pour in yogurt and refrigerate until some of the liquid has drained off.This takes about 1 hour.

2. Transfer to small mixing bowl; stir in cilantro and salt. Refrigerate.





Mozzarella and Homemade Dried Tomatoes Flatbread

From: Jean Paul Desmaison for the North American Olive Oil Association

Serves: 6 to 8

Caramelized Onions

Ingredients:

1/2 yellow onion, julienned
1/2 tbl. sugar
1/2 tbl. salt
1 tbl. butter
1 tbl. olive oil

Directions:

In a pan over medium-low heat, sauté the onions with all the ingredients for approximately 10 minutes. Reserve.

Homemade Dried Tomatoes

Ingredients:

6 plum tomatoes
1/4 cup extra virgin olive oil
Salt and sugar

Directtions:

Preheat oven to 125 degrees. Cut each tomato length-wise in 6 wedges, remove seeds; place in mixing bowl. Sprinkle lightly with salt and sugar and drizzle with oil. Bake for 1 hour.

Flatbread

Ingredients:

1 flatbread or refrigerated thin-crust pizza dough, prepared as directed on package
3-1/2 ozs. fresh mozzarella, grated
2 button mushrooms, sliced
8 slices of the Homemade Dried Tomatoes
Caramelized Onions
2 tbls. Parmesan cheese, grated
2 tbls. extra virgin olive oil
Salt

Directions:

1. Preheat oven to 400 degrees. On top of the flatbread, evenly spread the mozzarella cheese; add the sliced mushrooms, tomato slices and Caramelized Onions. Top with Parmesan cheese, extra virgin olive oil and salt.

2. Bake for 4 to 5 minutes.





Italian Sausage Poboy Sandwiches

From: Sam Losavio

Serves: 4

Ingredients:

1 lb. of your favorite Italian sausage. (He likes d’Maggio Italian Sausage, made in Tickfaw, Louisiana and available at local farmers markets.)
4 tbls. water
1 medium red bell pepper, cored and sliced into long strips
1 medium green bell pepper, cored and sliced into long strips
1 large onion, sliced into long strips
Buns or po-boy bread for sandwiches, optional

Directions:

1. Heat large skillet and add sausage.

2. Add water and simmer on medium heat, uncovered, for about 15 minutes. This is browning the sausage.

Add additional water if needed to keep from burning. Turn sausage to brown on all sides.

3. Add peppers and onions and continue to simmer, uncovered, for another 15 minutes. Then cover and cook an additional 15 minutes for a total of 45 minutes.

4. Make sandwiches, if desired. Serve on toasted buttered buns and offer mustard and mayonnaise.





What's cool about this site, Avocado.org, is that along side the recipes is a calculator where you can change the amount of servings you want and the recipe automatically adjusts for you.



California Avocado Piquillo Pepper Frittata

From: Chef Mary Sue Milliken and Chef Susan Feniger @ Avocado.org

Preparation: 40 min
Cook Time: 15 min
Total Time: 55 min
Serves: 4

Ingredients:

1 ripe Fresh California Avocado, seeded, peeled and cut into 1/2-inch dice
½ cup jarred roasted piquillo peppers, cut into 1/4-inch strips
1 clove garlic, minced
1 Tbsp. extra virgin olive oil
2 tsp. sherry vinegar
Salt, to taste
Freshly ground black pepper, to taste
8 eggs
½ cup grated Spanish manchego cheese
2 Tbsp. chopped Italian parsley
2 Tbsp. extra virgin olive oil, for cooking

Directions:

In a small mixing bowl, toss together avocado, peppers, garlic, oil, vinegar, salt and pepper. Let marinate 30 minutes.

Preheat the oven to 400˚F.

In a separate bowl, whisk together eggs, cheese and parsley until frothy. Season with salt and pepper, to taste. Stir in the avocado mixture.

Heat oil in a 10-inch, nonstick, ovenproof skillet over medium-high heat. Add the egg mixture, reduce heat to medium and cook for 7 to 8 minutes, until the bottom is set and the top is still runny. Occasionally lift the outer edges so the uncooked egg can run underneath.

Place the skillet in the oven and cook until the eggs are set and golden brown, 6 to 7 minutes.

Remove the skillet from the oven and loosen the bottom of the frittata with a spatula. Place a serving plate over the skillet and invert the frittata onto it. Cut into wedges and serve hot or at room temperature.

Tip: Crumbled goat cheese may be substituted for Spanish manchego cheese.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.


Nutrition information per serving:

Calories 300; Total Fat 23 g (Sat 6 g, Trans
0 g, Poly 1.1 g, Mono 6.9 g); Cholesterol 440 mg; Sodium 370 mg; Potassium
234 mg; Total Carbohydrates 8 g; Dietary Fiber 3 g; Total Sugars 1 g; Protein 16 g; Vitamin A 889 IU; Vitamin C 7 mg; Calcium 118 mg; Iron 2 mg; Vitamin D
0 IU; Folate 41 mcg; Omega 3 Fatty Acid 0.1 g

% Daily Value*: Vitamin A 20%; Vitamin C 10%; Calcium 10%; Iron 10%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.





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Tasty Creative Oyster Stew Recipes

From Denny: Do you love oysters like we do in south Louisiana? Do you prefer them raw on the half shell to slirp or broiled with lots of garlic and breadcrumbs or fried in an oyster poboy sandwich?

Nothing is more satisfying in cold weather than a tummy warming soup or stew. Remember to keep your spices toned down in order to retain the oyster's delicate and fresh mineral taste. Spices to recommend? Celery salt, a favorite sea salt, cayenne pepper, sweet paprika and Lea and Perrins brand Worcestershire sauce - and green peppercorns are a personal favorite to give a little bite when I don't want a hot taste.

The rule of when it's safe to dine on oysters is to have them in all the "R" months and avoid them otherwise. Part of the idea is to allow the mollusks time to spawn in the warmer weather waters at 70 degrees F. and above. The other admonition is to avoid bacteria.

Commercial farms like here in the Louisiana oyster beds make it possible to dine on oysters all year long if you like. They have perfected a brief pasteurization method that kills off the harmful bacteria. I prefer to stick to the colder months for oysters as that is peak season and they just taste better. Of course, I have been known to break that habit when I've visited the New Orleans Acme Oyster Bar in the French Quarter. They have recently expanded and placed one right here in my backyard of Baton Rouge. I am so in trouble.

Recipes and Photos from Laura McCandlish @ NPR








Traditional Oyster Stew

From Laura: I prefer to saute oysters in butter first, until they curl. Some recipes say to scald the milk in a double-broiler so it doesn't scorch. I don't bother, just warming the milk cautiously instead, in a thick-bottomed pan.

For a heavier soup, use less milk and more cream. Consider garnishing the soup with chopped parsley or chives. This is my imperfect ode to the stew I had at Mamma Zu, a restaurant in Richmond, Virginia.

Makes: 8 servings as a soup course, or 4 as a main dish

Ingredients:

1 pint shucked extra-small oysters, liquor reserved

1/2 cup heavy cream

1-1/2 cups whole milk

2 tablespoons unsalted butter

Celery salt, to taste

2 ounces sliced pancetta

1-1/2 teaspoons ground chipotle pepper (or crushed red pepper)

Salt and pepper, to taste

Directions:

In a large saucepan, bring the reserved oyster liquor to a boil and skim off the foam. Add cream, milk, butter and celery salt to taste and gently simmer.

At the same time, fry pancetta until grease coats the saute pan. Add the crushed pepper and drained oysters, sizzling them until just curled, being careful not to overcook. Add the oysters to hot broth, removing the pancetta. Salt and pepper to taste.

Ladle the soup and at least two oysters into each bowl. Serve immediately, with oyster crackers or crusty bread.








Mexican Oyster Stew

From Laura: This piquant tortilla soup is inspired by my dad's recipe, where raw oysters are covered in butter-soaked breadcrumbs and salsa, then baked with cheese. The oysters stand up to the mild chilies and mellow ancho pepper, softened by the cheddar cheese and cream. The splash of tequila and squeeze of lime provides just the right zing.

Makes: 4 servings as a soup course, or 2 as a main dish

Ingredients:

1 dried ancho chili pepper

3 tablespoons unsalted butter

1/2 large yellow onion, chopped

2 cloves garlic, minced

14.5-ounce can fire-roasted diced tomatoes with their juice (I use Muir Glen with green chilies)

4-ounce can diced mild green chilies

2 cups of stock (I use a chicken-beef broth combination)

1 tablespoon crushed dried ancho chili pepper (or regular red pepper), or 1 teaspoon ground ancho

1 teaspoon dried oregano, preferably Mexican

1 ounce silver tequila

2 small soft corn tortillas

1/2 cup frozen or canned sweet corn kernels

1/2 pint (8 ounces) petite oysters, strained (reserve liquor)

1/2 cup shredded cheddar cheese

1/4 cup heavy (whipping) cream

1 lime, quartered

Salt and pepper, to taste

2 scallions, chopped, separating white and green parts

4 sprigs cilantro, stems removed and chopped

Directions:

Place dried ancho chili in a hot skillet and toast until blistered and aromatic, about 1 minute per side. Grind the toasted pepper, including the seeds, in a spice grinder or food processor, or crush vigorously with a mortar and pestle.

Melt 2 tablespoons butter in a soup pot or large, heavy saucepan. Add the onion and garlic and saute until lightly browned and fragrant, about 3 minutes. Add tomatoes, green chilies, stock, crushed ancho chili and oregano. Bring to a boil over medium-high heat.

Reduce to a simmer, add tequila and crumble in corn tortillas. Continue to simmer about 20 minutes, stirring, until tortillas are incorporated into the soup. Add corn kernels.

Melt remaining tablespoon butter in a separate fry pan. Add white parts of scallions and strained oysters, sauteing until they curl. At the same time, stir shredded cheese and heavy cream into soup. Add reserved liquor (optional) for extra oyster flavor. Stir in the oysters and pan juices. Spritz with half the lime. Cut the two remaining lime quarters into 4 wedges.

Salt and pepper to taste.

Ladle into bowls to serve, divvying up the oysters evenly. Garnish with chopped green scallion parts, cilantro and lime.


*** ALSO from Laura McCandish, 2 more oyster stew recipes:

Japanese Oyster Stew With Daikon And Enoki Mushrooms -
Oyster, Artichoke And Spinach Stew


*** THANKS for visiting, come back often, feel welcome to drop a comment or opinion, a big shout out to awesome current subscribers - and if you are new to this blog, please subscribe in a reader or by email updates!