Warm Potato and Bacon Salad

We found this recipe in Jason's new book: "Weber's Smoke".  It looked easy to make, which is perfect for a weeknight.  The recipe below makes 6 servings.

Image by Jason Hedlund

Ingredients:
3 lbs red potatoes, scrubbed
6 slices of bacon, cut into 1-inch pieces
canola oil
3/4 cup water
1/3 cup apple cider vinegar
2 Tbsp whole-grain mustard
1 Tbsp granulated sugar
kosher salt
ground black pepper
4 scallions, finely sliced, white and green parts separated
4 tsp all-purpose flour
2 Tbsp finely chopped fresh Italian parsley leaves

Directions:
1.  Put the potatoes in a large saucepan and cover with lightly salted water.  Cover and bring to boil over high heat.  Reduce the heat to medium and set the saucepan lid ajar.  Cook until the potatoes are just tender, about 20 minutes.  Drain and rinse under cold running water.  Set aside while making the dressing.
2.  In a large skillet over medium heat, cook the bacon with 1 Tbsp oil until the bacon is crisp and browned, 8-10 minutes, stirring occasionally.  Using a slotted spoon, transfer the bacon to a plate lined with paper towels.  "Eye-measure" the bacon fat: you should have about 3 Tbsp.  Set the skillet aside.
3.  In a small, nonreactive bowl whisk the water, vinegar, mustard, sugar and 1 tsp salt, and 1/4 tsp pepper until the sugar and salt are dissolved.  Set aside.  Cut the potatoes into 1/4-inch slices.  Remove the potato skins, if desired.
4.  Return the skillet with the bacon fat over medium heat.  Add the white parts of the scallions and cook until wilted, about 2 minutes, stirring occasionally.  Sprinkle with the flour and stir well.  Whisk in the vinegar mixture and bring to a simmer.  Reduce the heat to very low and simmer until flour taste has disappeared, about 2 minutes.  Remove from the heat and add the potato slices, bacon, the green parts of the scallions, and the parsley and toss gently to coat with the dressing.  Season with salt and pepper.  Serve warm. Enjoy!!

Jason and Beth's Rating: 9/10   YUM!

Nutrition:
200 calories
4g fat (2g saturated)
20mg cholesterol
600mg sodium
40g carbohydrates
5g fiber
5g sugar
9g protein

Garden Burger

We still have lots of venison burger to use up before hunting season.  In the latest issue of food network magazine there were a whole bunch of burger recipes.  We chose this one because it looked so yummy!  The recipe below makes four burgers.

Image by Jason Hedlund

Ingredients:
1 lb venison burger (or beef)
4 toasted whole wheat hamburger buns
1 avocado, sliced
2 cups alfalfa sprouts, or enough to put on four burgers
1 tomato, sliced
2 cups red leafed lettuce, or enough to put on four burgers
4 slices of fresh mozzarella cheese

Green Goddess Sauce:
1/3 cup plus 2 Tbsp non-fat Greek yogurt (the recipe called for Mayo)
1/4 cup chopped chives
2 Tbsp chopped fresh basil
1 Tbsp lemon juice
1 tsp Worcestershire sauce
salt and pepper to taste

Directions:
1.  Mix all sauce ingredients in a small food processor until thoroughly mixed.
2.  Grill burgers until done and add a slice of mozzarella cheese to melt.
2.  Build burger from bottom bun up: lettuce, tomato, burger with cheese, avocado slices, alfalfa sprouts and sauce.  Then add the top of bun.  Enjoy!

Jason and Beth's Rating: 9/10

Nutrition (1 burger):
480 calories
16g fat (5g saturated)
20mg cholesterol
600mg sodium
32g carbohydrates
5g fiber
3g sugar
51g protein

Orange Star Cookies

These cookies looked so cute in the magazine.  I had been waiting to make these for a long time.  They took awhile to make, chill, roll out and cut, bake and frost.  But they are pretty darn cute and tasty.  The recipe below makes 24 prepared cookies.

Ingredients:
Cookies:
1 cup butter, softened
1 1/4 cup sugar
2 eggs
1 tsp orange extract
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt

Glaze:
2 cups confestioners' sugar
1/4 cup milk
1/2 tsp orange extract
2-3 drops yellow food coloring (optional)
black or brown gumdrops, or I used dark chocolate chips

Directions:
1. In a large bowl, cream butter and sugar until light and fluffy.  Beat in eggs and extract.  In a separate bowl, combine the flour, baking soda, and salt; gradually add to creamed mixture.  Divide dough in half so that one portion is slightly larger than the other;shape each into a disk.  Wrap in plastic wrap; refrigerate for 1-2 hours or until easy to handle.
2. On a slightly floured surface, roll large portion of dough to 1/8-inch thickness. Cut with floured 3-in cookie cutter, whatever shape you want.  Warning: you must work very fast when rolling out and cutting cookies, if the dough gets too warm it will stick.  Place 1 in apart on greased baking sheets.  Repeat with remaining dough using a floured 2 3/4-inch cookie cutter to make an equal number of flower tops.
3.  Bake larger cookies at 350F for 8-10minutes or until golden brown; bake smaller cookies for 5-6 minutes or until golden brown.  Remove to wire racks to cool completely.
4. In a small bowl, combine the confectioners' sugar, milk, orange extract and, if desired, food coloring; mix until smooth.  Immediately spread over cooled cookies.  Stir additional confectioners' sugar into remaining glaze to thicken; spread a small amount on bottom of smaller cookies.  Top with gumdrops.

Beth's Rating: 7/10

Nutrition (1 cookie):
200 calories
8g fat (5g saturated)
40mg cholesterol
130mg sodium
30g carbohydrates
1g fiber
21g sugar
2g protein

Mozzarella, Raspberry, and Brown Sugar Panini

This recipe looked so weird, I had to try it.  It was actually really yummy!  The recipe makes 4 sandwiches.

Ingredients:
1/4 cup olive oil
8 (1/2-inch thick) slices bakery-style white bread
1/2 cup raspberry jam
2 tsp chopped fresh rosemary
8 oz fresh mozzarella cheese, drained and patted dry
2 Tbsp light brown sugar

Directions:
1.  Preheat panini press or grill pan.
2.  Using a pastry brush, brush oil on one side of each bread piece.  Spread jam evenly over 1 side of each sandwich; sprinkle with rosemary.  Cut mozzarella into 8 slices; place 2 slices of cheese on each of 4 bread slices.  Sprinkle a pinch of salt over cheese, and top with bread piece.  Sprinkle tops with brown sugar.
3.  Grill a panini in a panini press until cheese has melted and bread is golden and crispy (about 3 minutes).  If you do not have a panini press or indoor grill, use a ridged grill pan: Put sandwiches in pan (in batches, if necessary); place a weight, such as a brick wrapped in aluminum foil or a heavy cast-iron skillet, on top to press them down.  Brown the first side (about 2-3 minutes), flip the sandwich, replace the weight, and brown the other side (about 2-3 minutes) to finish melting the cheese.  Cut paninis in half, serve.

Jason and Beth's Rating: 7.5/10

Nutrition (1/2 panini):
269 calories
14g fat (5g saturated)
23mg cholesterol
188mg sodium
29g carbohydrates
16g sugar
1g fiber
7g protein

Cauliflower-Onion Linguine and Asparagus with garlic and Toasted Almonds

I cut out the cauliflower recipe from a food network magazine and the asparagus recipe came from Linda's cookbook.  They were both really tasty.  It was a little tough to get both recipes done at the same time, especially since we only have two burners.  I would like to have 4 burners.  The recipes below makes 4 servings.

Cauliflower-Onion Linguine Ingredients:

12oz whole wheat linguine
4 Tbsp extra-virgin olive oil
2 cloves garlic, minced
1/4 cup Panko breadcrumbs
1/2 cup fried onions, chopped
4 cups cauliflower florets, roughly chopped
1 tsp red pepper flakes
1/4 cup grated Parmesan cheese, plus more for topping
2 Tbsp chopped fresh basil
1/4 cup pine nuts (I left these out)

Directions:
1.  Bring a large pot of salted water to a boil.  Add the pasta and cook according to label directions.  Reserve 1 cup cooking water, then drain pasta.  Return to the pot and toss with 1 Tbsp olive oil.
2.  Meanwhile, heat 2 Tbsp olive oil in a large skillet over medium heat.  Add the garlic and cook about 30 seconds.  Add the Panko and fried onions and cook, stirring, until lightly toasted, about 3 minutes.  Transfer to a plate; wipe out the skillet.
3.  Heat the remaining 1 Tbsp olive oil in the skillet over medium-high heat.  Add the cauliflower and cook until the edges brown, about 4 minutes.  Add the red pepper flakes and toast 30 seconds.  Add the reserved pasta water and cook until the liquid is reduced by half and the cauliflower is crisp-tender, about 1 more minute.
4.  Add the pasta, onion mixture and Parmesan to the skillet and toss.  Season with salt.  Top with basil, pine nuts and more Parmesan.

Beth's Rating: 6/10

Nutrition:

Asparagus with Garlic and Toasted Almonds Ingredients:

1/2 cup sliced almonds
4 Tbsp extra-virgin olive oil
1/2 red onion, finely chopped
24 asparagus spears, woody ends removed
2 cloves garlic, minced
1 tsp sea salt
1/2 tsp freshly ground black pepper
4 Tbsp dry white wine

Directions:
1.  Toss the almonds lightly in a skillet over medium heat until golden, 305 minutes.  Remove and set aside.
2.  Heat 3 Tbsp of olive oil in a skillet over medium heat and cook the onion, stirring, for 3 minutes.  Add the asparagus, garlic, salt and pepper and cook,stirring regularly, for 2 minutes.
3.  Add the wine, cover the pan, and cook for 4 minutes.  Add the toasted almonds, mix thoroughly, and serve on a plate drizzled with the remaining Tbsp of olive oil.

Beth's Rating: 7/10

Nutrition:

Chocolate Chip Cookies

I'm going over to my grandma's tomorrow and I was assigned to bring a dessert.  I have a lot of dessert recipes, but most are fairly complicated.  I needed something simple, different and one that used normal ingredients.  I found this recipe in my book: "Cook this, not that".  It is a healthier version of the classic chocolate chip cookie.  The recipe makes 24 cookies.

Ingredients:

8 Tbsp butter, softened

1/2 cup packed brown sugar

1/2 cup granulated sugar

2 eggs

1 tsp vanilla extract

1/2 tsp baking soda

1/2 tsp salt

2 cups flour

1/2 cup dark chocolate chips

flaky sea salt (optional)

How to make it:

1.  Preheat oven to 375F.

2.  In a mixing bowl, thoroughly mix the butter, brown sugar, and granulated sugar until creamy.  Stir in eggs and vanillaextract until well incorporated.  Add the baking soda, salt and flour and mix until the dough comes together, being careful not to overmix.  Stir in the chocolate chips.

3.  Drop the dough onto baking sheet in balls about 3 Tbsp in size, leaving at least 3 inches between cookies.

4.  Bake until the edges are golden and middles are just barely set.  Remove from the sheet, sprinkle with a bit a sea salt (if using) and cool on wire rack.

Beth's Rating: 7/10

Nutrition (1 cookies):

146 calories

6g fat (3g saturated)

30mg cholesterol

100mg sodium

23g carbohydrates

1g fiber

7g sugar

2g protein

Sweet Potato & Caramelized Onion Shells

I cut this recipe out from a taste of home magazine.  It was a little time consuming, but super yummy!  The recipe below makes 7 servings.

Image by Jason Hedlund

Ingredients:
2 large onions, chopped
3 Tbsp butter
1 tsp garlic powder
1/4 tsp salt
21 uncooked jumbo pasta shells
1/4 cup reduced-sodium chicken broth
1 Tbsp sherry or apple cider
1 tsp dried thyme
1/2 tsp pepper
1 1/2 cups mashed sweet potatoes
1 1/2 cups (6oz) crumbled Gorgonzola cheese
1/2 cup grated Parmesan cheese
2 Tbsp minced fresh parsley
1 cup turkey gravy, warmed, optional

Directions:
1.  In a large skillet, saute onions in butter until softened.  Add garlic powder and salt.  Reduce heat to medium-low; cook, stirring occasionally for 25-30 minutes or until deep golden brown.
2.  Meanwhile, cook the pasta shells according to package directions.  Drain pasta; set aside.
3.  Stir in the broth, sherry, thyme and pepper into onions.  Bring to a boil; cook until liquid is almost evaporated.  Remove from the heat.  Stir in sweet potatoes and Gorgonzola cheese.
4.  Spoon into shells; place in a greased 11 x 7 inch baking dish.  Sprinkle with Parmesan cheese.  Cover and bake at 37F for 10-15 minutes or until heated through.  Sprinkle with parsley.  Serve with gravy if desired.

Jason and Beth's Rating: 8/10

Nutrition:
284 calories
15g fat (9g saturated)
40mg cholesterol
600mg sodium
32g carbohydrates
3g fiber
3g sugar
12g protein