Cheesy Horseradish Potato Skins

These looked so tasty in the food network magazine that we had to make them.  The recipe was in the Weekend Dinner section.  The recipe makes 6 servings.

Image by Jason Hedlund

Ingredients:
6 russet potatoes
3 Tbsp unsalted butter, melted
Kosher salt and freshly ground pepper
1 cup grated sharp cheddar cheese
1 cup grated muenster cheese
1/4 cup parmesan cheese
3-4 Tbsp horseradish
1/4 cup sour cream
3 scallions, finely chopped

Directions:
1.  Preheat oven to 350F.  Pierce the potatoes a few times with a fork.  Place directly on the center oven rack and bake until tender, about 1 hour.  Let cool slightly.
2.  Increase the oven temp to 450F.  Halve the potatoes lengthwise and scoop out the flesh leaving 1/4-inch thick shell.  Brush both sides of the potato skins with 2 Tbsp melted butter and season with salt and pepper. Arrange skin-side up on a baking sheet and bake until crisp, about 15 minutes.
3.  Meanwhile, mash the potato flesh with a fork; mix in the cheddar, muenster, parmesan, 2 Tbsp horseradish and the remaining 1 Tbsp melted butter.  Stuff into the potato skins, return to the oven and continue baking until golden, about 8 minutes.
4.  Mix the sour cream with the remaining 1-2 Tbsp horseradish.  Spoon on the potato skins and sprinkle with the scallions.

Jason and Beth's Rating: 8/10

Nutrition:
424 calories
28g fat (9g saturated)
80mg cholesterol
475mg sodium
28g carbohydrates
3g fiber
4g sugar
19g protein

Fettuccine with Summer Vegetables and Goat Cheese

This was a easy weeknight meal that had lots of veggies in it!  The recipe below makes 4 servings.

Image by Jason Hedlund

Ingredients:
1 large yellow tomato, seeded and diced (we used a normal red one)
1 small yellow squash, finely diced (we used a zucchini)
1/2 cup fresh chives, chopped
finely grated zest of 1 lemon
3 Tbsp olive oil
4 oz soft goat cheese, crumbled
12 oz dried fettuccine
2 cups wax beans
1/4 cup grated parmesan cheese

Directions:
1.  Bring a large pot of salted water to boil.  Toss the tomato, squash, chives, lemon zest and 2 Tbsp olive oil in a large bowl.  Season with salt.  Sprinkle in half of goat cheese.
2.  Add the paste to the boiling water and cook as label directs adding wax beans to the pot during the last 3 minutes of cooking.  Reserve 1/4 cup cooking water, then drain the pasta and beans and add to bowl with vegetables.  Drizzle with the reserved cooking water and the remaining 1 Tbsp olive oil and toss until the goat cheese begins to melt.  Add the parmesan and toss. Divide among bowls and top with the remaining goat cheese.

Jason and Beth's Rating: 6/10

Nutrition:
557 calories
21g fat (8g saturated)
23mg cholesterol
227mg sodium
72g carbohydrates
6g fiber
21g protein

Sugar Snap Peas with Leeks and Bacon

I found this recipe in my April issue of food network magazine.  It had lots of green colors with bacon!!!!  Who doesn't love bacon?  The recipe below makes 6 servings.

Image by Jason Hedlund

Ingredients:
1 1/2 lbs sugar snap peas, strings removed
1 Tbsp olive oil
2 oz pancetta, diced (we used bacon instead)
1 large leek (white and light green parts only), halved lengthwise and sliced
2 cloves garlic, thinly sliced
pinch of red pepper flakes
1 Tbsp white wine vinegar
freshly ground pepper

Directions:
1.  Bring a large pot of salted water to a boil.  Add the peas and cook until bright green and crisp-tender, about 5 minutes.  Drain and run under cold water until the peas cool to room temperature, pat dry.
2.  Heat the olive oil in a large skillet over medium heat.  Add the pancetta and cook, stirring, until golden, about 5 minutes.  Transfer to a large bowl.  Add the peas and 1/2 tsp salt and toss.  Add the vinegar, season with salt and pepper, and toss again.  Serve at room temperature.

Jason and Beth's Rating: 8/10

Nutrition:
83 calories
3g fat (1g saturated)
10mg cholesterol
70mg sodium
10g carbohydrates
2g fiber
3g sugar
5g protein

Chocolate Cupcakes with Meringue Frosting

I love cupcakes! This recipe makes 12 cupcakes.  I found it in my new issue of food network magazine.

Image by Jason Hedlund

Ingredients:
For the cupcakes:
Cooking spray
1/2 cup loosely packed pitted prunes (I accidentally used dates)
1 cup all-purpose flour
1/3 cup whole-wheat flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 tsp ground cinnamon
1/2 cup packed light brown sugar
2 large eggs
1/2 cup non-fat greek yogurt
1/2 cup vegetable oil
1 tsp vanilla extract

For the frosting:
3 large egg whites
1/3 cup granulated sugar
1/8 tsp cream of tartar
pinch of salt
2 Tbsp unsweetened cocoa powder
1/4 tsp vanilla extract
1/4 tsp finely grated orange zest (optional)

Direction:
1.  Make the cupcakes: preheat the oven to 30F.  Line 12-cup muffin pan or 24-cup mini muffin pans with paper liners; lightly spray.  Soak the prunes in a bowl with 3/4 cup hot water for 10 minutes, or until soft.  Pour into blender and puree until smooth.
2.  Whisk the all-purpose flour, whole-wheat flour, cocoa powder, baking soda, baking powder, salt and cinnamon in a bowl.  In another bowl, whisk the prune puree, brown sugar, eggs, yogurt, vegetable oil and vanilla.  Fold the wet ingredients into the dry ingredients until just combined (it's fine if there are a few lumps).
3.  Divide the batter among the muffin cups, filling each 3/4 full.  Bake until a toothpick comes out clean, 18-20 minutes for standard size cupcakes, or 12-14 minutes for minis.  Transfer to rack and let cool in the pan for 10 minutes, then remove from the pan to cool completely.
4.  Make the frosting: Whisk the egg whites, granulated sugar, cream of tartar and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the sugar dissolves, 1-2 minutes.  Remove the bowl from the pan.  Transfer the egg white mixture to a stand mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form, 3-5 minutes.  Sift in the cocoa powder and add the vanilla and orange zest; beat to combine.  Spread the frosting on the cupcakes.

Jason's Rating: 6/10
Beth's Rating: 8/10

Nutrition (1 cupcake):
195 calories
7g fat (1g saturated)
40mg cholesterol
150mg sodium
30g carbohydrates
2g fiber
17g sugar
4g protein

Bacon and Broccoli Rice Bowl

I got my new issue of food network magazine!  I found a lot of good recipes in this issue.  A weeknight dinner caught my eye.  It looked unique and yummy.  We made this dish with our friends Jeff and Krista.  The recipe makes 4 large servings.

Ingredients:
2 cups white rice (dry, preferably sushi rice)
6 slices bacon, chopped
1 head broccoli, florets cut into pieces, stems peeled and sliced
2 Tbsp low-sodium soy sauce
1 1/2 tsp sesame oil
4 large eggs
Kosher Salt
3 Tbsp chopped fresh cilantro
2 scallions, sliced
2 Tbsp chopped pickled jalapenos

Directions:
1.  Cook rice according to packaging.
2.  Meanwhile, cook the bacon in a large nonstick skillet over medium heat until crisp, about 10 minutes.  Transfer to a paper towel-lined plate.  Pour out all but about 1 Tbsp of bacon drippings from the pan and increase heat to medium high.  Add the broccoli and cook, stirring occasionally, until charred in spots.  Add 3/4 cup water and simmer until the broccoli is crisp-tender and only a few Tbsps of water remain, about 3 minutes.  Stir in the soy sauce and 1/2 tsp sesame oil.  Divide the rice and broccoli among bowls and drizzle with pan juices.
3.  Heat the remaining 1 tsp of sesame oil in skillet over medium-high heat.  Crack the eggs into the skillet, season with salt and fry as desired.  Place an egg in each bowl and top with the bacon, cilantro, scallions and picked jalapenos.

Jason's Rating: 7.5/10
Jeff's Rating: 7.5+/10
Krista's Rating: 7/10
Beth's Rating: 8/10

Nutrition:
576 calories
15g fat (5g saturated)
229mg cholesterol
648mg sodium
89g carbohydrates
5g fiber
21g protein

Cucumer-Lime Agua Fresca

This recipe looked like a good way to use up some cucumbers that my coworker gave to me from his garden.  The recipe looked quick, easy and yummy.  And it was!!  The recipe below makes two servings and is from my September issue of food network magazine.

Image by Jason Hedlund

Ingredients:
1 cucumber, peeled, seeded if super seedy, and chopped
1/2 cup mint leaves
1 cup water
2 Tbsp Agave Syrup
juice of 1 lime

Directions:
1.  Puree all ingredients in a food processor.
2.  Chill for 30 minutes.
3.  Strain the mixture, pressing on the solids.
4.  Divide among two glasses and serve with ice, a lime slice and a mint leaf!  Enjoy!

Jason and Beth's Rating: 9/10  Super refreshing!

Nutrition:
76 calories
0g fat (0g saturated)
0mg cholesterol
2mg sodium
20g carbohydrates
2g fiber
17g sugar
1g protein

Steak Fajitas

We were looking for a recipe to use some venison up.  We found this recipe in the book: "Weber's Time to Grill".  Fajitas are always good and this recipe tasted just like fajitas from a restaurant.

Image by Jason Hedlund

Ingredients:

Marinade:

1 cup salsa

1/4 cup vegetable oil

1/4 lime juice

1/4 tsp salt

2 bell pepper, cut into 1/4-inch strips

1 red onion, cut into 1/4-inch strips

1 flank steak, about 1 1/2 lbs, cut into 1/4-inch strips (we used venison)

6 flour tortillas

other toppings of your choice (sour cream, avocado, etc)

Directions:

1.  In small bowl, combine the marinade ingredients.

2.  Place veggies and steak in marinade for 30-40 minutes.

3.  Grill/cook veggies and steak on grill pan or cast-iron pan.

4.  Combine all fajita ingredients into tortilla.  Enjoy!

Jason's Rating: 9/10

Beth's Rating: 8/10

Nutrition:

580 calories

26g fat (3g saturated)

80mg cholesterol

1000mg sodium

45g carbohydrates

3g fiber

7g sugar

37g protein

Chipotle Chicken Fajita Burrito

My coworker Scott told me about this website: www.chipotlefan.com.  It has recipes from Chipotle!!!  We decided to make some buritos.  The recipe below makes 6 servings.

Image by Jason Hedlund

Ingredients:
Chicken:
1 ounce package dried ancho chiles
1/2 can chipotle pepper in adobo sauce (discard chipotle pepper, skim out seeds)
1/2 tsp black pepper
1 tsp cumin powder
1 Tbsp fresh oregano, chopped
3 cloves garlic
1 tsp salt
1/2 red onion, quartered
1/8 cup olive oil
1 package (about 12 oz) boneless skinless chicken breasts

Veggies:
1 green pepper, sliced
1 red pepper, sliced
1/2 red onion, sliced
1/2 yellow onion, sliced
olive oil
salt and pepper to taste
**you can add whatever fajita veggies you would like

Rice:
1 tsp butter
2 tsp fresh cilantro
2/3 cup white Basmati rice
1 cup water
1/2 tsp salt
1 Lime

Directions:
Chicken:
1.  Soak dry chilies overnight in water, until soft.  Remove seeds.
2.  Add chilies and rest of ingredients to a food blender. Puree until smooth.
3.  Stab chicken with fork to let the marinade soak in.  If you're marinating overnight, you won't need to stab it too much.  If you're marinating for an hour, stab all over.
4.  Spread marinade over chicken, refrigerate for 1 hour or up to overnight.
5.  After marinating, grill on medium-high heat on the grill.

Rice:
1.  In a 2-quart heavy saucepan, heat butter over low heat, stirring occasionally until melted.  add rice and lime juice, stir for 1 minute.  Add water and salt , bring to full rolling boil.  At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes.  Fluff rice with a fork.

Veggies:
1.  Saute chopped veggies in olive oil over high heat until tender crisp.
2.  Season with salt and pepper.

Jason and Beth's Rating: 7/10

Nutrition:
343 calories
13g fat (5g saturated)
40mg cholesterol
800 mg sodium
42g carbohydrates
1g fiber
2g sugar
16g protein