Rocky Mountain Cupcakes

This was my last recipe of 2012!!!!  I started with cupcakes so I decided to end with one.  This recipe is from the book: "1001 Cupcakes, Cookies and other tempting treats".  The recipe below makes 10 cupcakes.

Image by Jason Hedlund

Ingredients:
Cupcakes:
3/4 cup butter, softened
3/4 cup superfine sugar
1 tsp vanilla extract
3 eggs, lightly beaten
heaping 1 cup self-rising flour
1/2 cup unsweetened cocoa

Topping:
1 cup butter, softened
1 Tbsp cream or milk
2 1/2 cups powdered sugar
1/2 cup unsweetened cocoa
3oz mini marshmallows
1/2 cup walnuts, coarsely chopped
2 oz milk chocolate, or semisweet chocolate, broken into pieces

Directions:
1.  Preheat oven to 350F.  Line a 12-hole muffin pan with 10 paper liners.
2.  Place the butter and sugar in a large bowl and beat together until light and fluffy, then beat in the vanilla extract.  Gradually beat in the eggs.  Sift the flour and the cocoa together and fold into the mixture.  Spoon the batter into the paper liners.
3.  Bake in the preheated oven for 20-25 minutes, or until golden and springy to touch.  Transfer to a wire rack to cool completely.
4.  To make the buttercream place the butter and cream in a bowl and beat together.  Gradually sift in the sugar and cocoa powder and beat until smooth.  To decorate, pipe the buttercream on top of each cake to form a peak in the center. Mix the marshmallows and walnuts together and divide among the cakes, then press down lightly.  Place the chocolate in a heatproof bowl, set the bowl over a pan of gently simmering water, and heat until melted.  Drizzle over the tops of the cakes and let set.

Terri's Rating: 7/10
Jason's Rating: 8/10
Beth's Rating: 7/10

Nutrition:
550 calories
34g fat (19g saturated)
140mg cholesterol
250mg sodium
58g carbohydrates
3g fiber
42g sugar
6g protein

Stuffed Mushrooms with Pecans

My mother found this recipe on Southern Living website.  We made them together!  The recipe makes about 8 servings.

Image by Jason Hedlund

Ingredients:
2 medium leeks, dark green parts removed, washed thoroughly and thinly sliced
16 oz fresh mushrooms, washed with stems removed
1 tsp salt, divided
2 shallots, minced
2 garlic cloves, minced
2 Tbsp olive oil
1/2 cup grated Parmesan cheese
1/4 cup fine, dry breadcrumbs
1/4 cup pecans, chopped
2 Tbsp chopped fresh basil

Directions:
1.  Preheat oven to 350F.
2.  Place mushrooms, upside down with stem end up and salt.  Then turn caps over so the stem end points down on a cooling rack.  Place the rack over a foiled covered jelly roll pan.
3.  Bake the mushrooms at 350F for 15 minutes.
4.  Saute leeks, shallots, and garlic in hot oil in a large skillet over medium heat for 3-5 minutes or until tender.  Transfer mixer to a large bowl.  Stir in 1/4 cup Parmesan cheese, and next 3 ingredients, and remaining 1/2 tsp salt until well combined.  Spoon 1 heaping tsp leek mixture into each mushroom cap.  Sprinkle with remaining 1/4 cup Parmesan cheese.  Bake at 350F for 10 minutes or until golden. Enjoy!

Jason's Rating: 7/10
Beth's Rating: 7/10
Terri's Rating: 6/10

Nutrition:
130 calories
9g fat (2g saturated)
10mg cholesterol
360mg sodium
6g carbohydrates
1g fiber
1g sugar
6g protein

Cheddar and Roasted Red Pepper Dip

This recipe is from my new book: "Holiday Entertaining" that I got from my friend PJ.  We brought the dip to a party.  This dip serves 8-10 people.

Image by Jason Hedlund

Ingredients:
2.5 cups shredded cheddar
3/4 cup roasted red peppers packed in olive oil, drained and coarsely chopped
1/4 cup low-fat sour cream
2 Tbsp heavy cream
2 Tbsp minced shallots
1/4 tsp salt
1/2 tsp freshly ground white pepper (we used black)

Directions:
1.  In a blender or food processor, combine the cheese, roasted red peppers, sour cream, heavy cream, and shallots and process until smooth, about 1 minute.
2.  Add the salt and pepper and pulse a few times just to blend.  Taste and adjust the seasoning.  The dip can be refrigerated for up to 2 days before serving.  Transfer to serving bowl and serve at room temperature.  Enjoy!!

Jason's Rating: 5.5/10
Beth's Rating: 7/10

Nutrition:
115 calories
9g fat (7g saturated)
30mg cholesterol
250mg sodium
2g carbohydrates
0g fiber
1g sugar
6g protein

Chocolate Truffles

I've never made truffles before and was a little intimidated, but this recipe was super easy.  I made two kinds of truffles.  Each batch makes 18-24 truffles.  I got the recipe from the food network magazine.  It had a "mix and match" type layout that I'll replicate here.

Image by Jason Hedlund

1.  Make the ganache:  Chop 12 ounces good-quality bittersweet or semisweet chocolate and put in a heatproof bowl.  Bring 1 cup heavy cream, 1 Tbsp butter and a pinch of salt to a simmer in a saucepan over medium heat; pour over the chocolate and let sit until completely melted, about 10 minutes.  Stir with a rubber spatula or whisk until smooth. (If necessary, microwave in 20-second intervals until the chocolate melts.)
2.  Choose a flavor: Whisk in 1 tsp vanilla extract, or 1/2 tsp vanilla and 1/2 tsp of one of these extracts: Almond, Orange, Cinnamon, Mint, Raspberry, or Cherry.
3.  Add a mix-in (optional): Stir in up to 1/4 cup of 1 of these: Brewed espresso, strong brewed tea, liquor ot liqueur, peanut, almond or hazelnut butter, or shredded coconut.
4.  Chill the ganache: Stir the ganache until smooth and shiny, then pour into a shallow baking dish and refrigerate until firm, at least 3 hours or overnight.
5.  Pick a coating: Roll Tbsps of the ganache into 18-24 balls, then roll in any of the following ingredients: crushed cookies, chopped nuts, cocoa powder, shredded coconut, crushed nut brittle, or crushed toffee bars.  Transfer to a parchment-lined baking sheet, cover with plastic wrap and refrigerate until film, at least 1 hour or overnight.  (To make these in advance, roll into balls but do not coat; cover and freeze up to 2 weeks.  Let sit at room temperature for 20 minutes before uncovered, then roll in coatings.)

Recipe 1 we tried:
dark Chocolate
orange extract
triple sec
rolled in cocoa powder

Recipe 2 we tried:
semisweet chocolate
peanut butter
rolled in crushed oreos

Beth's Rating: 9/10
Jason's Rating: 9/10 (dark) and 8/10 (semisweet)

Nutrition:
60 calories
6g fat (3g saturated)
15mg cholesterol
25mg sodium
3g carbohydrates
0g fiber
2g sugar
0g protein

White Cheddar Gougeres, Apple Pulp, Prosciutto and Sage

I found this recipe in my food network magazine.  I think most of my recipes I've found from this magazine.  Of all the sources I found, the food network magazine/website are the best!  This appetizer took a little time to prepare, but everyone loved it!  The recipe below makes 8 servings (3-4 gougeres per person).

Image by Jason Hedlund

Ingredients:
For the gougeres:
1/2 cup (1 stick) unsalted butter
1/2 tsp salt
1 cup all-purpose flour
4 large eggs
1 cup grated sharp white cheddar

For the filling and toppings:
6 honey crisp apples
2 Tbsp unsalted butter
1/4 tsp ground allspice
1/4 tsp ground cinnamon
1/4 tsp ground cardamom
pinch of ground cloves
1 Tbsp orange blossom honey (we used normal honey)
juice of 1 lemon
olive oil, for frying and drizzling
1 bunch sage, leaves only
10-15 sliced prosciutto, torn into bite-sized pieces
Fleur de sel and freshly ground black pepper

Directions:
1.  Prepare the gougeres: Preheat the oven to 425F and line 2 baking sheets with parchment paper or silicone mats.  In a large saucepan, combine the butter, salt and 1 cup water.  Stir over high heat until the butter melts completely, then remove the pan from the heat and add all the flour at once.  Stir vigorously with a wooden spoon until smooth, then transfer to a mixer fitted with a paddle attachment.  Beat on medium speed and add the eggs one at a time, ensuring each egg is fully incorporated before adding the next,  Beat in the grated cheese.
2.  Transfer the dough to a pastry bag, or use two wet spoons to drop neat 1-Tbsp mounds onto the prepared baking sheets, spacing them 1-inch apart.  Bake 25-30 minutes, until golden and crisp.  When done, turn off the oven and let the gougeres dry out in the oven with the door ajar to keep them nice and crisp.
3.  Cook the apples for the filling: Peel the apples and discard the core; cut into 1/2-inch dice.  Melt the butter in a large saute pan over high heat.  When foaming, add the spices.  They will toast instantly and become fragrant; add the apples and saute for 3-4 minutes, until browned.  Add 2 Tbsp water, the honey and lemon juice.  Cook for 3-4 minutes, or until the liquid is reduced and the apples are tender.  Set aside to cool slightly.
4.  Set a clean saute pan over medium heat.  Add enough olive oil to coat the pan; when hot, fry the sage leaves until crisp and almost transparent, about 1 minute.  Drain on paper towels.  Add the prosciutto pieces to the same pan in a single layer (work in batches, if necessary).  Cook for 1 minute on each side to crisp them up.  Drain on paper towels.
5.  To assemble, carefully tear off the top third of each gougere and spoon in some warm apple filling.  Top with a sage leaf and a piece of prosciutto and season lightly with fleur de sel.  Drizzle with olive oil and sprinkle with black pepper.

Jason's Rating: 9/10
Beth's Rating: 8.5/10
Liz: 9/10
PJ: 10/10
Grace: 10/10
Erica: 9/10
Luke: 8/10

Nutrition:
400 calories
24g fat (14g saturated)
175mg cholesterol
700mg sodium
28g carbohydrates
4g fiber
15g sugar
14g protein

Mint-Infused Chicken with Pomegranate Yogurt

This was a unique chicken recipe from the book: "Mastering the Grill".  I don't use pomegranate very often so this was fun!  The recipe below makes 4 servings.

Image by Jason Hedlund

Ingredients:
Marinade:
2/3 cup lemon juice
1 Tbsp olive oil
1 Tbsp chopped green olives
1/4 cup chopped fresh mint leaves
2 tsp salt
1/2 tsp cracked black pepper

Chicken:
4 boneless skinless chicken breasts (1.5 lbs)
1 pomegranate
1 scallion, roots trimmed thinly sliced
1 cup plain yogurt (we used greek)
1 1/2 tsp honey
1/2 tsp salt
1/8 tsp ground black pepper
oil for grill grate
1 Tbsp chopped fresh mint or flat-leaf parsley (optional)

Directions:
1.  Put the marinade and the chicken in a zip-lock bag press out the air, seal the bag, and massage the liquid into the meat.  Refrigerate for 1-3 hours.  Remove from the refrigerator about 20 minutes before grilling.
2.  Cut the pomegranate into quarters from stem to blossom end.  Remove the seeds from the pale membranes.  Put half the seeds in an airtight container and reserve for another use (they can be frozen for up to 3 months).  Set aside 2 Tbsp of the remaining seeds for garnish.  Put the rest of the remaining seeds in a food processor and puree until the juice and seed separate, 30 seconds to 1 minute.  Strain the juice into a medium bowl (you should have 3-4 Tbsp juice).  Whisk in the scallion, yogurt, honey, salt and pepper.
3.  Heat the grill to medium-high (450F) direct heat.
4.  Brush and oil the grill grate, then grill the chicken until no longer pink and the juices run clear (about 170F), 5-7 minutes for side.  Keep covered during grilling.  If the grill has a temperature gauge, it should stay around 450F.  Discard the marinade.
5.  Serve the chicken with the pomegranate yogurt, and garnish with the reserved pomegranate seeds and mint or parsley, if using.

Jason's Rating: 8.5/10
Beth's Rating: 7.5/10
Ryan's Rating: 8/10

Nutrition:
210 calories
6g fat (1g saturated)
100mg cholesterol
900mg sodium
13g carbohydrates
0g fiber
12g sugar
26g fat

Ginger-Glazed Pearl Onions and Parsnips

I've never used pearl onions or parsnips before and this recipe has both!  I found this in my food network magazine and it makes 6 servings.

Image by Jason Hedlund

Ingredients:
10oz red pearl onions, unpeeled (we used white, because this is what trader joe's had and also used peeled)
1 1/2 lbs parsnips, peeled, quartered lengthwise, cored and cut into 1/2-inch pieces
4 thin slices ginger (we uses pickled ginger)
1 large sprig rosemary (we used dried)
3 cloves garlic, smashed
1 cup dry white wine
2 Tbsp sugar
2 tsp apple cidar vinegar
1-2 tsp brandy (optional)
2-3 Tbsp cold unsalted butter
freshly ground black pepper
chopped parsley for topping (we used dried)

Directions:
1.  Fill a large skillet halfway with water; add a pinch of salt, cover and bring to a boil.  Add the pearl onions and cook 1 minute to loosen skins, then drain and rinse under cold water.  Using a kitchen shears, trim the root ends of the onions, then peel off the skins. Return the onions to the skillet.  (Skip this step if onions are peeled).
2.  Add the parsnips, ginger, rosemary, garlic, wine, sugar, 1/2 tsp salt and 1 cup water to the skillet with the onions.  Bring to a boil over high heat and cook, stirring occasionally, until the liquid  evaporates and the vegetables are tender, 15-20 minutes.  (If the water evaporates too quickly, add more water, 1/4 cup at a time.)  Discard the ginger, garlic and rosemary. (The vegetables can be made up to 3 hours ahead to this point; cover and refrigerate.
3.  Reduce the heat to medium high; add vinegar, brandy, and butter and cook, stirring, until vegetables just start to brown, 1-2 minutes.  Add 2 Tbsp water and cook swirling in the pan, until vegetables are glazed, about 1 more minute.  Season with salt and pepper and top with parsley.  Enjoy!

Jason and Beth's Rating: 7.5/10

Nutrition:
170 calories
6g fat (4g saturated)
15mg cholesterol
20mg sodium
23g carbohydrates
3g fiber
9g sugar
2g protein

Handmade Ravioli

I've always wanted to make my own pasta, but I never took the time to figure out what equipment I needed and how to do it.  So I finally went out and bought a pasta maker attachment for my kitchen aid!  Luckily, one of my coworkers is married to a woman from Italy who has made her own pasta before.  She was generous enough to show me how to make my own ravioli!  I got this recipe from her.  The techniques she taught me were the same ones her grandmother taught her.  The recipe below makes 8 servings.

Image by Jason Hedlund

Ingredients:

Dough:

3 cups (400g) unbleached all-purpose flour

2 eggs

100 ml warm water

1 3/4 tsp (10g) salt

Filling:

1 lb frozen spinach

8.8oz Ricotta cheese

1 egg (use 2 if mix is too stiff)

6 Tbsp grated Parmesan cheese

salt and pepper to taste

sage leaves

butter, melted

grated Parmesan cheese for topping
balsamic reduction or just balsamic vinegar

Directions:

1.  Pile flour onto a wooden surface (cutting board).  Make a well in the flour and crack eggs into the well.  Add the water and salt.  Slowing stir the liquid ingredients into the flour and work dough for about 10-15 minutes (by hand).  If using a stand mixer, it will take less time.  

2.  Make a round ball and wrap in plastic wrap.  Let rest at room temp for 30 minutes.

3.  While dough is resting, mix together thawed spinach, ricotta, egg and Parmesan.  Salt and pepper to taste.

4.  Lightly flour the wooden surface.  Cut dough ball into 8 equal chunks.  Take one chunk slightly flatten it enough to pass through the pasta maker, make sure to set the gap very wide for the first pass.  Fold dough over and pass through roller at largest setting and repeat.  Then adjust the gap to one notch smaller, and pass the dough through again.  Repeat this process until the dough is at the desired thickness.  The dough strips should be about the width of the pasta maker and several inches long when finished.  Make two dough strips at once.

5.  Lay one layer of dough on wooden surface.  Distribute the filling in small spoonfuls on top of the dough.  Space them about 1" apart on the dough.  Then place the 2nd dough strip on top of the filling piles.  Starting at the middle of the dough strip, press the top and bottom dough layer together against the table.  Make sure to press firmly to seal each ravioli.  Working around each ravioli, press all edges.  Try to press out all air bubbles and make sure there is no filling or flour on your seal spots.  

6.  Using a knife or pasta cutter, cut around the edges of each ravioli to achieve the shape desired.

7.  Cook raviolis in salted boiling water for about 8-10 minutes.  Make sure it is a gentle boil as it is easy to break the dough seal.  When raviolis are done, remove them with a slotted spoon carefully onto a plate.  Serve with melted butter, a few sage leaves and grated Parmesan.  You can also use a sauce for the ravioli, but my teacher recommended not using a strong flavored sauce because that would take away from the taste of the raviolis.       

9.  If you want to freeze the ravioli, place them on a parchment lined baking sheet in freezer and cover with plastic wrap.  Once frozen, place in a tupperware or ziploc until you want to use them.

Jason and Beth's Rating: 9/10

Nutrition:
350 calories
17 fat (11g saturated)
130mg cholesterol
850mg sodium
36 carbohydrates
2g fiber
3g sugar
13g protein

Pumpkin-Chai Quickbread

This bread was really easy to make and super moist.  Even Jason liked it!  I found this recipe from a Women's Health magazine.  It makes 12 servings.

Image by Jason Hedlund

Ingredients:
baking spray
1 cup all-purpose flour
1/2 cup whole wheat flour
2/3 cup sugar
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/8 ground cardamom
1/8 tsp ground allspice
2 eggs
1 egg white
1/2 cup 2% milk
1/3 cup canola oil
1 cup canned pumpkin puree
1 Tbsp pumpkin seeds

Directions:
1. Preheat oven to 350F.  Coat a 9 x 5 inch loaf pan with baking spray.
2.  Combine all dry ingredients (through allspice) in a large bowl.
3.  Whisk eggs, egg white, milk, oil, and pumpkin in a medium bowl until thoroughly blended.  Add wet ingredients stirring until just blended.  Spread batter into the prepared pan.  Sprinkle pumpkin seeds on top.
4.  Bake the bread until lightly browned and a toothpick comes out clean (it took our oven 45mins, but the recipe recommended 60-65 mins).  Cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 30 minutes or more.  Enjoy!

Jason and Beth's Rating: 8/10

Nutrition:
175 calories
7g fat (1g saturated)
40mg cholesterol
125mg sodium
25g carbohydrates
2g fiber
12g sugar
4g protein

Asian Noddles with Shrimp and Edamame

This was a low-calorie dinner in the weeknight section of my food network magazine.  I really like Asian recipes, they always turn out so tasty.  This one was really good too!

Image by Jason Hedlund

Ingredients:
10 oz soba (buckwheat) noodles
1 10 oz package frozen shelled edamame
1 clove garlic
1 1-inch piece of ginger, peeled and roughly chopped (we used pickled ginger)
1 1/2 tsp Sriracha
2 Tbsp vegetable oil
juice of 1 lime
2 tsp low-sodium soy sauce
1 1/2 tsp sesame oil
1/2 lb medium or large shrimp
1/4 cup chopped fresh cilantro and/or scallions

Directions:
1.  Bring a pot of water to boil.  Add the noodles and cook as directed on box.  Add the edamame in the last 3 minutes of cooking.  Reserve 1/2 cup cooking water and drain noodles.
2.  Meanwhile, puree the garlic, ginger, Sriracha, 1/2 Tbsp vegetable oil and 2 Tbsp water in a food processor.  Mix the lime juice, soy sauce, and sesame oil in a small bowl.
3.  Heat the remaining 1 1/2 Tbsp vegetable oil in a large skillet over medium-high heat.  Pat the shrimp dry and season with salt; add to the pan and cook, turning, until just pink, 2 minutes.  Add the Sriracha mixture and cook, stirring occasionally, until the shrimp are cooked through, about 2 more minutes.  Add the soy sauce mixture, noodles and edamame, herbs and the reserved cooking water and toss.  Divide among bowls and drizzle with more sesame oil.  Enjoy!

Jason and Beth's Rating: 8/10

Nutrition:
378 calories
11g fat (2g saturated)
70mg cholesterol
550mg sodium
48g carbohydrates
3g fiber
2g sugar
20g protein

Marbled Caramel Chocolate Slice

This recipe came from the book: "The Cookie and Biscuit Bible".  My friend Erica gave me the book awhile ago and I finally found the time to try one of the recipes.  These bars were so yummy, a little messy though.  The recipe below makes 24 servings.

Image by Jason Hedlund

Ingredients:

for the base: 

2 1/4 cup all purpose flour

1/2 caster (superfine) sugar

3/4 cup unsalted sweet butter, softened

for the filling:

7 Tbsp unsalted sweet butter, diced

1/2 cup light muscovado brown sugar (I used normal brown sugar)

2x 14 oz cans of sweetened condensed milk

for the topping:

3.5 oz plain (semisweet) chocolate

3.5 oz milk chocolate (we used dark)

2 oz white chocolate

Directions:

1.  Preheat the oven to 350F.  lightly grease a 13 x 9 inch jelly roll pan.  Put the flour and sugar in a bowl and rub in the butter until the mixture resembles fine breadcrumbs.  Work with your hands until the mixture forms a dough. 

2.  Put the dough into the prepared tin and press it out with your hands to cover the base.  Then use the back of a spoon to smooth it evenly into the tin. Prick all over with a fork and bake for about 20 minutes, or until firm to tough and very light brown.  Set aside and leave in the tin to cool.

3.  To make the filling, put the butter, sugar and condensed milk into a pan and heat gently, stirring, until the sugar has dissolved.  Stirring constantly, bring to a boil.  Reduce heat and simmer the mixture very gently, stirring constantly, for about 5-10 minutes, or until it has thickened and has turned a caramel color.  Take care that the mixture does not burn on the base of the pan, as this will spoil the flavor.  Remove from the heat.

4.  Pour the filling mixture over the cookie base, spread evenly, then leave until cold.

5.  To make the topping, melt each type of chocolate separately in a microwave or in a heatproof bowl set over a pan of hot water.  Spoon lines of plain and milk chocolate over the set caramel filling.

6.  Add small spoonfuls of white chocolate.  Use a skewer to form a marbled effect on the topping.  Let chocolate set and then slice.  Enjoy!

Terri's Rating: 10/10
PJ's Rating: 8.5/10
Liz's Rating: 9.5/10
Krista's Rating: 7.5/10
Iain's Rating: 8.5/10
Katie's Rating: 11/10
Beth's Rating: 9.5/10
Jason's Rating: 9/10

Nutrition:

345 calories

14g fat (9g saturated)

30 mg cholesterol

60mg sodium

52g carbohydrates

1g fiber

33g sugar

5g protein

Pomegranate Guacamole

I found this recipe in the "50 Easy Appetizers" booklet in my food network magazine.  It was really easy to make and I've never tried pomegranate seeds before.  The recipe below makes 4 servings.

Image by Jason Hedlund

Ingredients:
2 avocados
1/2 cup chopped cilantro
1/4 cup finely chopped red onion
juice of 1/2 lime
1 finely chopped jalapeno
1/4 tsp salt
pomegranate seeds
3 Tbsp toasted pepitas

Directions:
Mix together all ingredients and top with pepitas and pomegranate seed.  Enjoy!

Terri's Rating: 8/10
Liz's Rating: 7/10
Krista's Rating: 8/10
Iain's Rating: 8/10
Katie's Rating: 8/10
Beth' Rating: 7.5/10
Jason Rating: 8/10

Nutrition:
150 calories
13g fat (3g saturated)
0mg cholesterol
200mg sodium
14g carbohydrates
6g fiber
3g sugar
4g protein

Green Goddess Dip with Veggies and Homemade Pita Chips

I cut this recipe out of a Women's Health magazine ages ago.  This dip was easy to make and really good with veggies and the pitas were awesome right out of the oven.  Healthy too!

Image by Jason Hedlund

Ingredients: 3 6-inch whole wheat pitas
2 tsp olive oil
cumin
chili powder
Kosher salt
2 cups chopped avocado (about 2)
1 cup nonfat Greek yogurt
1/4 cup fresh lemon juice
1/4 cup white wine vinegar
2/3 cup chopped fresh chives, divided
1/2 cup chopped fresh parsley
7 cups fresh veggies

1.Preheat oven to 350F. Cut each pita into 8 wedges. Brush with oil and sprinkle with ground cumin, chili powder, and kosher salt--all to taste. Bake for 8 minutes or until edges begin to brown. Turn off oven and let chips stand for 15 minutes or until crispy.

2.Meanwhile, put avocado, yogurt, lemon juice, vinegar, 1/3 cup chives, parsley, and salt to taste in a small food processor or blender and puree until creamy. Stir in most of remaining chives, reserving some to garnish dip.

3.To serve, spoon the dip into a small bowl and surround with vegetables and pita chips on a platter.

Jason, Beth and Barry's Rating: 8/10

Nutrition:

80 calories

3g fat (1g saturated)

0mg cholesterol

60mg sodium

12g carbohydrates

3g fiber

3g sugar

3g protein

French Apple Tart

I found this recipe in my Thanksgiving issue of food network magazine.  It used it for the Franzwa family Thanksgiving.  The recipe below makes 8 servings.

Image by Jason Hedlund

Ingredients:
For the pastry:
2 cups all-purpose flour
1/2 tsp salt
1 Tbsp sugar
12 Tbsp cold unsalted butter, diced
1/2 cup ice water

For the apples:
4 Granny Smith apples
1/2 cup sugar
4 Tbsp cold unsalted butter, small diced
1/2 cup apricot preserves
2 Tbsp Calvados, rum or water (we used 3 parts cider and 1 part Jack Daniels)

Directions:
1.  For the pastry, place the flour, salt and sugar in the bowl of a food processor fitted with a steel blade.  Pulse for a few seconds to combine.  Add the butter and pulse 10-12 times, until the butter is in small bits the size of peas.  With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together.  Dump onto a floured board and knead quickly into a ball.  Wrap in plastic and refrigerate for at least 1 hour.
2.  Preheat oven to 400F.  Line a sheet pan with parchment paper (we used our Silpat).
3.  Roll the dough slightly larger than 10x14 inches.  Using a ruler and a small knife, trim the edges.  Place the dough on the prepared baking sheet pan and refrigerate while you prepare the apples.
4.  Peel the apples and cut them in half through the stem.  Remove the stems and cores with a sharp knife and a melon baller.  Slice the apples crosswise in 1/4-inch thick slices.  Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rolls on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful)  Sprinkle with the full 1/2 cup sugar and dot with the butter.
5.  Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown.  Rotate pan once during cooking.  If the pastry puffs up in one area, cut a little slit with a knife to let the air out.  Don't worry.  The apple juices will burn in the pan but the tart will be fine!  When the tart is done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture.  Loosen the tart with a metal spatula so it doesn't stick to the paper.  Allow to cool and serve warm or at room temperature.

Jason, Beth and Terri's Rating: 8/10*

* The butter on top burnt in the oven, which didn't wreck the tart, but it smoked up our kitchen.  We didn't like this about the recipe.

Nutrition:
430 calories
22g fat (14g saturated)
60mg cholesterol
190mg sodium
57g carbohydrates
3g fiber
30g sugar
3g protein

Pumpkin-Parmesan Biscuits

I found this recipe in my Thanksgiving issue of the food network magazine.  The recipe below makes 12 servings.

Image by Jason Hedlund

Ingredients:
2 cups all-purpose flour
1 Tbsp baking powder
1 Tbsp sugar
1 tsp salt
1/4 tsp grated nutmeg
2 Tbsp finely grated Parmesan cheese
1 stick cold unsalted butter, diced, plus melted butter for brushing
1/4 cup canned pure pumpkin
1/4 cup heavy cream

Directions:
1.  Preheat oven to 400F; line a baking sheet with parchment paper.  Whisk the flour, baking powder, sugar, salt and nutmeg in a large bowl.  Whisk in 1 Tbsp Parmesan.  Add the diced butter and work it in with your fingertips until the mixture looks like coarse crumbs.  Mix the pumpkin and cream in a small bowl and pour over the flour mixture.  Mix with your hands or a fork to make a soft dough.
2.  Turn the dough out onto a lightly floured surface and roll out into a 3/4-inch thick rectangle using a floured rolling pin.  Cut out biscuits using a 2-inch-round cutter (we used square) and arrange about 2 inches apart on the prepared baking sheet.  Brush the tops with melted butter and sprinkle with the remaining 1 Tbsp Parmesan   Bake until golden, 15-20 minutes.  Transfer the baking sheet to a rack and let the biscuits cool slightly before serving or cool completely the freeze.

Jason's Rating: 7/10
Beth's Rating: 6.5/10

Nutrition:
170 calories
10g fat (6g saturated)
30mg cholesterol
350mg sodium
17g carbohydrates
0g fiber
2g sugar
3g protein

Kettle Corn

I got this recipe from my friend Rami!  At their wedding, Rami and Deanna provided their guests with the ingredients and directions for Rami's famous kettle corn!  The recipe below makes 4 servings.

Image by Jason Hedlund

Ingredients:
1/4 cup oil
1/3 cup sugar
1/2 cup popcorn
salt to taste

Directions:
1.  Heat oil in large pot and stir in sugar until melted.
2.  add popcorn and cover with lid.  Shake/swirl pot frequently (hold lid tight).
3.  When popping is at a minimum place popcorn on wax paper (or cookie sheet) and sprinkle with salt.

Jason and Beth's Rating: 8/10

Nutrition:
245 calories
15g fat (2g saturated)
0mg cholesterol
150mg sodium
29g carbohydrates
3g fiber
16g sugar
2g protein

Coconut Fish Sticks

This was a weeknight dinner from my October issue of food network magazine.  There are so many recipes in this magazine!  The recipe below makes 4 servings.

Image by Jason Hedlund

Ingredients:
1 1/4 lbs of pollack or cod fillets, cut into 1-inch-thick strips
1/3 cup milk
1/3 cup jarred mango chutney
1/2 jalapeno pepper, seeded and diced
2 scallions, thinly sliced
2 lemons (1 juiced, 1 cut into wedges)
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs
2 cups breadcrumbs (preferably panko)
1 cup unsweetened coconut, toast
1 head broccoli, cut into florets
Vegetable oil, for frying

Directions:
1.  Combine the fish and milk in a large bowl; let soak.  Mix the chutney, jalapeno, scallions, lemon juice and 2 Tbsp water in a small bowl.
2.  Combine the flour, 1/2 tsp salt, and pepper to taste in a shallow bowl.  Beat the eggs with 1/34 cup water in another shallow bowl.  Mix the breadcrumbs, coconut, 1/2 tsp salt and 1/4 tsp pepper in a third shallow bowl.  Drain the fish, then coat each piece in seasoned flour, dip in eggs mixture and roll in the breadcrumb mixture.  Set on a rack until ready to cook.
3.  Put the broccoli in a microwave-safe bowl with 3 Tbsp water, cover with plastic wrap and microwave until tender, 5 minutes.
4.  Meanwhile, heat 1/2 inch vegetable oil in a large skillet over medium-high heat.  Working in batches, fry the fish sticks until golden brown, about 2 minutes per side.  Drain on a paper towel-lined plate.  Serve with broccoli, lemon wedges and chutney sauce. Enjoy!

Jason and Beth's Rating: 8/10

Nutrition:
420 calories
14g fat (6g saturated)
150mg cholesterol
360mg sodium
31g carbohydrates
2g fiber
1g sugar
39g protein

Spaghetti with Bacon, Mushrooms and Herbs

This was a weeknight meal from my Sept 2012 issue of food network magazine.  It was super yummy and easy.

Image by Jason Hedlund

Ingredients:
6 slices thick-cut bacon, cut into 1/2-inch pieces
1 large onion, chopped
3 cloves garlic, minced
pinch of red pepper flakes
3 Tbsp tomato paste
12 oz mixed mushrooms, sliced
12 oz spaghetti, whole wheat
2 Tbsp unsalted butter
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh tarragon
grated Parmesan cheese, for topping (optional)

Directions:
1.  Bring a large pot of salted water to a boil.  Meanwhile, cook the bacon in a skillet over medium-high heat, stirring occasionally, until it begins to brown, about 5 minutes.  Add the onion, garlic, red pepper flakes and cook, stirring occasionally until onion is soft, about 5 minutes.  Add the tomato paste and cook, stirring, until the mixture is brick red, about 3 minutes.  Add the mushrooms and cook until just tender, about 3 minutes.
2.  When the water boils, add the pasta and cook until al dente, about 6 minutes.  Meanwhile, add 1 cup cooking water to the skillet with the sauce; stir and bring to a low simmer over medium heat.
3.  Reserve 1/4 cup cooking water, then drain the pasta and add to the skillet along with the butter and herbs.  Cook, tossing, until the pasta absorbs some of the sauce, 1-2 minutes.  Add the reserved cooking water to loosen, if neeeded.  Divide among bowls and top with cheese.  Enjoy!

Jason and Beth's Rating: 8/10

Nutrition:
210 calories
9g fat (5g saturated)
27mg cholesterol
160mg sodium
20g carbohydrates
2g fiber
5g sugar
10g protein

New England Clam Chowder

I've never made clam chowder before and I found this recipe in my new food network magazine.  This recipe was very good and it makes 6 servings.

Image by Jason Hedlund

Ingredients:
30 littleneck clams (about 3 pounds), scrubbed
4 slices thick-cut bacon, chopped
2 Tbsp butter
3 stalks celery, finely chopped
1 medium onion, finely chopped
2 tsp chopped fresh thyme
1/3 cup all-purpose flour
1 large russet potatoe, peeled and cut into 1/2-inch cubes
2 cups half-and-half
Kosher salt and pepper
chopped fresh chives, for topping (optional)

Directions:
1.  Rinse the clams several times under cold running water.  Transfer to a large pot and add 3 cups water.  Bring to a simmer over medium-high heat, then cover and cook until the clams open, about 6 minutes.  Strain through a fine-mesh sieve into a large bowl.; reserve the broth.  Transfer the clams to a bowl and cover with plastic wrap so they don't dry out.
2.  Cook the bacon in a large pot over medium heat until crisp, about 10 minutes; remove with a slotted spoon and drain on paper towels.  Melt the butter in the same pot over medium heat.  Add the celery, onion and thyme and cook, stirring occasionally, until soft, about 10 minutes.  Add the flour and cook stirring, 1 minute.  Stir in the reserved clam broth, 1 1/2 water and the potato.  Bring to a simmer and cook until the potato is tender and the soup thickens slightly, about 15 minutes.
3.  Meanwhile, remove the clams from their shells and roughly chop.
4.  Reduce the heat under the soup to medium low.  Whisk in the half-and-half and warm through (do not boil).  Remove from the heat.  Stir in the chopped clams; season with salt and pepper.  Ladle the soup into bowls and top with the reserved bacon and chives.

Jason and Beth's Rating: 8/10

Nutrition:
240 calories
13g fat (8g saturated)
65mg cholesterol
100mg sodium
16g carbohydrates
1g fiber
3g sugar
10g protein

Garlic Chicken and Potatoes

I found this recipe in the week night section of my new food network magazine.  It was easy and very tasty. The recipe below makes 4 servings.

Image by Jason Hedlund

Ingredients:
2 lbs small red-skinned potatoes, quartered
3 Tbsp olive oil
1/2 tsp cumin seeds (optional)
Kosher salt and freshly ground pepper
4 cloves garlic, finely chopped
1 lemon (1/2 juiced, 1/2 cut into wedges)
Pinch of red pepper flakes
4 skinless, boneless chicken breasts (1.5 to 1.75 lbs)
2 Tbsp chopped fresh cilantro or parsley

Directions:
1.  Position a rack in the lower third of the oven and preheat to 450F.  Toss the potatoes in olive oil, the cumin seeds, 1/4 tsp salt, and pepper to taste.  Spread in a large baking dish and roast until the potatoes begin to brown, 20-25 minutes.
2.  Meanwhile, heat 2 Tbsp of olive oil in a small skillet over medium heat.  Add the garlic and cook, stirring frequently, until light golden, about 2 minutes.  Remove from the heat and stir in the brown sugar, lemon juice and red pepper flakes.
3.  Remove the baking dish from the oven, push the potatoes to the sides and arrange the chicken breasts in the middle.  Season the chicken with salt and drizzle with the garlic mixture.  Return to the oven and bake until the chicken is cooked through and the potatoes are tender 15-18 minutes.  Remove from the oven; transfer the chicken to a cutting board and slice.  Add the parsley to the baking dish and toss with the potatoes.  Serve the chicken with the potatoes and lemon wedges.  Drizzle with the pan juices.  Enjoy!

Jason and Beth's Rating: 8/10

Nutrition:
360 calories
14g fat (2g saturated)
80mg cholesterol
380mg sodium
30g carbohydrates
3g fiber
8g sugar
32g protein

Bacon Hasselback Potatoes

This recipe was fantastic!! It came from the November issue of food network magazine.  The recipe below makes 12 servings (1 potato each).

Image by Jason Hedlund

Ingredients:
4 slices thick-cut bacon, each cut crosswise into 9 pieces
Kosher salt
12 medium Yukon gold potatoes, peeled
1 stick unsalted butter
salt and freshly ground black pepper
2 scallions, finely chopped
2 Tbsp finely chopped  fresh parsley
1 clove garlic, finely chopped

Directions:
1.  Lay the bacon pieces on a baking sheet and freeze until hard, about 30 minutes.  Meanwhile, preheat the oven to 350F.  Bring a large pot of salted water to a boil.
2.  Using a sharp knife, make crosswise cuts in each potato, about 1/8 inch apart, stopping about 1/4 inch from the bottom.
3.  Add the potatoes to the boiling water and cook 4 minutes.  Remove with a slotted spoon and carefully transfer to a baking sheet and let cool slightly.  Pat the potatoes dry then insert 3 pieces of the bacon into the cuts of each potato, spacing the bacon evenly and letting it poke out of the top.  Melt 5 Tbsp of butter and brush generously over the potatoes and in the cuts.  Reserve any excess butter for basting.  Season the potatoes with salt and pepper.
4.  Transfer the potatoes to the oven and bake until the outsides brown and crisp, about 3 hours, basting halfway through with reserved melted butter.
5.  When the potatoes are almost done, melt the remaining 3 Tbsp butter and mix with the scallions, parsley, and garlic.  Spoon over the potatoes and roast for 5 minutes.  Take about of oven and serve.  Enjoy!

Jason and Beth's Rating: 9.5/10

Nutrition:
176 calories
8g fat (5g saturated)
20mg cholesterol
62mg sodium
26g carbohydrates
3g fiber
3g sugar
4g protein

Apple Cake

This recipe came from the apple insert in my food network magazine.  The recipe makes 12 servings.

Image by Jason Hedlund

Ingredients:
1 1/4 cups flour
3/4 cups sugar
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1 apple, shredded and squeezed dry
2 eggs
1/2 cup vegetable oil
1/2 cup milk
1 tsp vanilla

Frosting:
8oz cream cheese
1/2 stick butter
1 cup powdered sugar
1 tsp lemon juice
1 tsp vanilla
pinch of salt

Directions:
1.  Whisk flour, sugar, baking powder, salt, baking soda, cinnamon, and nutmeg.
2.  Shred apple and squeeze dry then whisk with eggs, vegetable oil, milk and vanilla.  Fold into flour mixture.
3.  Bake in a buttered 9-inch round pan at 350F for 20 minutes, cool.
4.  Beat cream cheese, butter, powdered sugar, lemon juice, vanilla and salt.  Spread on cake. Enjoy!

Jason and Beth's Rating: 8/10
Karinda's Rating: 8.5/10

Nutrition:
315 calories
17g fat (6g saturated)
57mg sodium
230mg cholesterol
36g carbohydrates
0g fiber
26g sugar
5g protein

Broccoli Stir Fry with Ginger and Sesame

I found this recipe on the blog: www.simplyrecipes.com.  They had a lot of good looking recipes.  The recipe below makes 4 servings.

Image by Jason Hedlund

Ingredients:
1 Tbsp sesame seeds
1/2 cup chicken stock
1 Tbsp soy sauce
1 Tbsp toasted sesame oil (recipe called for dark sesame oil)
peanut, canola, or grapeseed oil
1 lb broccoli florets, rinsed, patted dry, cut into bite-sized pieces
2 cloves garlic, minced
1 Tbsp minced fresh ginger (we used pickled ginger)

Directions:
1.  Toast the sesame seed by first heat a small non-stick saute pan on medium heat.  Add the seed and jiggle the pan so they spread out into one layer.  Let them cook until slightly browned about 3-5 minutes.
2.  Mix the stock, soy sauce, and sesame oil together in a small bowl, set aside.
3.  Heat 1 Tbsp oil in a large covered saute pan on medium high heat.  Add the broccoli, stir to coat with oil, saute for about 1 minute.  Clear a space in the middle of the broccoli and add the ginger and garlic.  Add a little more oil to the ginger and garlic and saute for 30 seconds, stirring until fragrant.  Then stir the ginger and garlic in with the broccoli.
4.  Add the chicken stick mixture to the pan. Bring to simmer, reduce the heat and cover.  Let cook for 2-3 minutes, until broccoli is still firm, but can be pierced with a fork.  Remove from heat.  Remove broccoli with a slotted spoon to a bowl.  Return pan to heat, increase heat to high and boil down the liquid until just a couple Tbsp remain.  Turn off heat, return broccoli to the pan, add the toasted sesame seed, toss with the liquid.  Put into serving bowl. Enjoy!

Jason and Beth's Rating: 7.5/10

Nutrition:
140 calories
12g fat (1g saturated)
0mg cholesterol
200mg sodium
5g carbohydrates
1g fiber
1g sugar
2g protein

Spinach Lasagna Rolls

This was another recipe from www.skinnytaste.com.  It was really good.  The recipe below makes 9 servings.

Image by Jason Hedlund

Ingredients:
9 lasagna noodles
10oz frozen spinach, thawed and drained
15oz fat free ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
salt and fresh pepper
32oz tomato sauce
9 Tbsp part skim mozzarella cheese, shredded

Directions:
1. Preheat oven to 350F.
2.  Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl.
3.  Ladle about 1 cup sauce into bottom of 9x12 baking dish.
4.  Place a piece of wax-paper on the counter and lay out lasagna noodles.  Make sure noodles are dry.  Take 1/3 cup of ricotta mixture and spread evenly over noodle.  Roll carefully and place seam side down into baking dish.  Repeat with remaining noodles.
5.  Ladle sauce over the noodles in the baking dish and top each one with 1 Tbsp mozzarella cheese.  Put foil over baking dish and bake for 40 minutes, or until cheese melts.  To serve, ladle a little sauce on the plate and top with lasagna roll.

Jason and Beth's Rating: 8.5/10

Nutrition:
280 calories
8g fat (4g saturated)
60mg cholesterol
600mg sodium
35g carbohydrates
6g fiber
7g sugar
13g protein

Garlic Cheddar Biscuits

This recipe is also from www.skinnytaste.com.  It was delicious!  The recipe below makes 15 biscuits.

Image by Jason Hedlund

Ingredients:
2 Tbsp butter, melted
2 cloves garlic
2 Tbsp fresh chopped parsley
2 cups bisquick
3.5 oz shredded sharp cheddar
2/3 cup milk

Directions:
1.  Preheat oven to 400F.  Line a cookie sheet with parchment paper.
2.  Melt butter in a small frying pan, add half the garlic and saute on low heat about 1 minute.  Remove from the heat and add parsley.
3.  In a large bowl, combine biscuit mix, cheddar cheese, and remaining garlic.  Stir in milk and mix (do not over mix).  Drop batter by heaping tablespoonfulls onto prepared cookie sheet.
4.  Bake for 10 minutes.  Brush or drizzle biscuits with melted butter.

Jason and Beth's Rating: 7.5/10

Nutrition (1 biscuit):
100 calories
5g fat (2g saturated)
8mg cholesterol
200mg sodium
12g carbohydrates
0.5g fiber
0.5g sugar
3g protein

Skinny Chicken Pesto Bake

I went searching for good food blogs and found www.skinnytaste.com.  It had so many awesome looking recipes.  This recipe makes 6 servings.

Image by Jason Hedlund

Ingredients:
3 boneless, skinless chicken breasts
salt and pepper to taste
6 tsp Basil Pesto
2 medium tomato, sliced thin
6 Tbsp shredded mozzarella cheese
2 Tsp grated Parmesan cheese

Directions:
1.  Slice chicken breasts horizontally to create 6 thinner cutlets.  Season lightly with salt and fresh pepper.
2.  Preheat oven to 400F.  Line baking sheet with foil for easy clean-up.
3.  Place the chicken on prepared baking sheet.  Spread 1 tsp of basil pesto over each piece of chicken.
4.  Bake the 10 minutes or until chicken is no longer pink in center.  Remove from the oven and top with tomatoes, mozzarella and Parmesan cheese.  Bake for an additional 3 minutes until cheese is melted.

Jason and Beth's Rating: 8/10

Nutrition:
120 calories
6g fat (2g saturated)
40mg cholesterol
400mg sodium
2g carbohydrates
0g fiber
0g sugar
16g protein

Mustard-Glazed Salmon with Horseradish-Dill Sauce

We tried another salmon recipe from the book: "Mastering the Grill".  It was yummy.

Ingredients:

1 salmon fillet (about 1 1/2 lbs) bones removed

2 Tbsp honey mustard

1 Tbsp olive oil

2 Tbsp minced fresh dill

1/2 tsp salt

1/4 tsp ground black pepper

1/2 cup sour cream (we used Greek yogurt)

1/2 cup plain yogurt

1 large scallion, roots trimmed, finely chopped

1 Tbsp prepared horseradish

 4 lemon wedges

Directions:

1.  In a small bowl, combine the mustard, olive oil, 1 Tbsp of the dill, 1/4 tsp of the salt, and 1/8 tsp of the pepper.  Brush over top side of salmon.

2.  Grill the fish.

3.  In a medium bowl, combine the sour cream, yogurt, scallion, horseradish, and the remaining 1 Tbsp dill, 1/4 tsp salt, and 1/8 tsp pepper.

4.  Cut the fish crosswise into 4 pieces and present the fish with the dill sauce and lemon wedges for squeezing.

Jason and Beth's Rating: 6/10

Nutrition:

330 calories

13g fat (2g saturated)

100mg cholesterol

300mg sodium

6g carbohydrates

0g fiber

5g sugar

40g protein

Cornmeal-Crusted Trout

I looked through all my flagged meals in all my food network magazines and this is the only one I could make tonight.  It is from the weeknight meals section.  It makes 4 servings.

Ingredients:
1 1/2 Tbsp unsalted butter, plus more if needed
1 large shallot, finely chopped
1 small tomato, finely chopped
2 Tbsp white wine vinegar
2 Tbsp chopped fresh tarragon or basil
salt and pepper
3/4 cup cornmeal
8 3-ounce trout fillets
1/2 cup half-and-half

Directions:

Melt 1/2 tablespoon butter in a skillet over medium heat. Add the shallot and cook, stirring occasionally, until just soft, about 3 minutes. Stir in the tomato, vinegar, 1/4 cup water, 1 tablespoon tarragon and 1/4 teaspoon each salt and pepper; bring to a simmer and cook until reduced by half, about 5 minutes. Remove from the heat.

Place the green beans in a large microwave-safe bowl. Drizzle with 1 tablespoon water, cover with plastic wrap and microwave until crisp-tender, about 4 minutes. Season with salt and pepper; keep warm.

Put the cornmeal in a shallow bowl. Dredge the fish in the cornmeal, shaking off the excess. Heat 1/2 tablespoon butter in a large nonstick skillet over medium-high heat. Working in batches, add the fish and cook until golden, turning once, about 5 minutes. (Add more butter between batches, if needed.) Transfer the fish to plates.

Return the sauce to medium heat. Add the half-and-half, bring to a simmer and cook until slightly thickened, about 3 minutes. Stir in the remaining 1 tablespoon tarragon and 1/2 tablespoon butter and season with salt. Serve the fish with the green beans and top with the sauce

Jason and Beth's Rating: 7.5/10

Portobello Gratin

This recipe was from my new food network magazine.  It looked easy and was pretty tasty.  It makes 6 servings.

Image by Jason Hedlund

Ingredients:
6 portobello mushrooms, split into 12 thin rounds
1 1/4 cups shredded muenster cheese
2/3 cup breadcrumbs
2 Tbsp chopped parsley
1 grated garlic clove
salt and pepper to taste

Directions:
Preheat oven to 400F.
1. Toss cheese, breadcrumbs, parsley, garlic, salt and pepper in a small bowl.
2. Layer the portobello pieces and cheese mixture in a baking dish, making 3 layers of each.
3. Drizzle with 3 Tbsp water, cover with foil and bake for 35 minutes.

Jason's Rating: 6.5/10
Beth's Rating: 7/10

Nutrition:
220 calories
22g fat (8g saturated)
50mg cholesterol
300mg sodium
12g carbohydrates
1g fiber
0g sugar
12g protein

Kung Pao Chicken

I got my new food network magazine for October!  There are lots of pumpkin, apple and Halloween themed recipes.  I found this easy recipe in the weeknight section of the magazine.  It is incredible, especially since it is so easy.  The recipe below makes 4 servings.

Image by Jason Hedlund

Ingredients:
1 Tbsp + 2 tsp soy sauce
1 Tbsp + 2 tsp Chinese rice wine or dry sherry
3 1/2 tsp cornstarch
1 1/4 lbs boneless, skinless chicken breasts, cut into small chunks
1 Tbsp sugar
1 1/2 tsp Asian chili oil or sesame oil
3 Tbsp peanut oil
3 cloves garlic, thinly sliced
1 11/2-inch piece ginger, peeled and thinly sliced (we used pickled ginger)
2 bunches scallions (whites cut into 1/2-inch pieces, greens sliced)
4 cups precut stir-fry vegetables
1/2 cup cocktail peanuts
Cooked rice, for servings (optional)

Directions:
1. Mix 1 Tbsp soy sauce and 2 tsp each rice wine, cornstarch and water in a medium bowl.  Add the chicken and toss; cover and refrigerate until ready to use.
2. Whisk the remaining 2 tsp soy sauce, 1 Tbsp rice wine and 1 1/2 tsp cornstarch, the sugar, chili oil and 2 Tbsp water in a small bowl.
3.  Heat 2 Tbsp peanut oil in a wok or large skillet over medium-high heat.  Add the chicken and stir-fry 30 seconds.  Transfer to a plate.
4.  Heat the remaining 1 Tbsp peanut oil in the skillet.  Add the garlic, ginger, scallion whites and precut vegetables; stir-fry until the vegetables are crisp-tender, 5 minutes.  Add the chicken and peanuts and stir-fry until the chicken in cooked through, 3-5 minutes.  Stir the soy sauce-chili oil mixture, add to the skillet and cook until the sauce thickens, 30 seconds.  Serve over rice and top with scallion greens.  Enjoy!

Jason's Rating: 9/10
Beth's Rating: 8/10

Nutrition:
490 calories
27g fat (3g saturated)
0mg cholesterol
580mg sodium
55g carbohydrates
3g fiber
6g sugar
13g protein

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