Low-Fat Clam Chowder

1 hour

Yield: 4 servings




Ingredients

    * 4 pounds cherrystone clams, scrubbed
    * 2 large red-skinned potatoes, peeled and cut into 1/2-inch cubes
    * 1 slice lean center-cut bacon, chopped
    * 1 medium onion, diced
    * 1 stalk celery, thinly sliced
    * 2 cloves garlic, minced
    * 1 teaspoon fresh thyme
    * 2 bay leaves
    * 1 cup fat-free half-and-half
    * Kosher salt and freshly ground pepper
    * 4 teaspoons unsalted butter, sliced
    * 2 tablespoons fresh parsley, chopped
    * 2 tablespoons fresh chives, chopped
    * 1/2 teaspoon paprika

Directions

Put the clams and 2 cups water in a pot. Cover and bring to a boil over medium-high heat, cook 5 minutes. Uncover and continue to cook until the clams open, 5 to 10 minutes. Discard any clam that do not open, transfer the remaining clams to a bowl. Pour the liquid into a large measuring cup. (You should have 3 cups liquid and add water if needed.) Wipe out the pot.

Pour the liquid back into the pot through a paper towel-lined sieve. Add the potatoes, cover and simmer until tender, about 15 minutes. Remove one-third of the potatoes. Cover and continue to cook the remaining potatoes until soft, about 10 more minutes. Puree in batches in a blender until smooth. Return the soup to the pot.

Cook the bacon in a skillet over medium heat until crisp, about 5 minutes. Add the onion and celery, cook until soft, about 5 minutes. Add the garlic, thyme and bay leaves, cook and stir about 3 more minutes. Add the bacon mixture and reserved potatoes to the soup. Cover and cook over low heat, about 5 minutes.

Meanwhile, remove the clams from their shells and roughly chop. Stir the clam meat and half-and-half into the soup, remove from the heat, cover and set aside, 20 to 30 minutes.

Discard the bay leaves. Season the soup with salt and pepper, then reheat again. Serve topped with a slice of butter, parsley, chives and paprika.

Banana Cake

1 hour 30 minutes

Yield: 1  loaf




Ingredients

    * 10 tablespoons plus 1 teaspoon butter
    * 1 cup mashed ripe bananas (2 large bananas)
    * 1/2 cup sour cream
    * 2 large eggs
    * 1 1/2 teaspoons vanilla
    * 2 cups cake flour
    * 3/4 cup plus 2 tablespoons sugar
    * 1 teaspoon baking soda
    * 3/4 teaspoon baking powder
    * 1/2 teaspoon salt
    * 1 cup toasted walnuts, chopped

Directions

Preheat the oven to 350 degrees F.

Lightly grease a 9 1/4 x 5 1/4 x 2 1/2-inch loaf pan with 1 teaspoon of the butter.

Puree the bananas, sour cream, eggs and vanilla in a food processor.

Sift the cake flour, sugar, baking soda, baking powder and salt into the bowl of an electric mixer fixed with a whisk attachment. Add the remaining 10 tablespoons butter and mix on medium-low speed until blended, about 30 seconds. Add the banana mixture in 3 batches, scraping the sides of the bowl and mixing on medium speed between each addition. Fold in the walnuts.

Pour the whole mixture into the loaf pan. Bake until lightly browned and the cake bounces back to the touch, about 1 hour 10 minutes. Remove from the oven and cool for 10 minutes before turning out onto wire rack to cool completely. Serve when cooled.

Scalloped Potato Gratin

50 minutes

Yield: 6 servings




Ingredients

    * 1 1/2 cups heavy cream
    * 1 sprig fresh thyme
    * 2 garlic cloves, chopped
    * 1/2 teaspoon ground nutmeg
    * Butter
    * 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
    * Salt and freshly ground black pepper
    * 1/2 cup grated Parmesan or more for broiling

Directions

Preheat the oven to 375 degrees F.

In a saucepan, heat up the cream with a sprig of fresh thyme, chopped garlic and nutmeg.

While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and then season with salt and pepper. Remove cream from heat, then pour a little of cream over the potatoes. Top with some grated Parmesan. Repeat for 2 more layers. Bake and uncovered for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.

Lemon-Oregano Chicken with Vegetable Stacks

1 hour

Yield: 4 servings

Ingredients

    * 4 (5-ounce) skinless chicken breast halves, trimmed all visible fat and cut into 1/2-inch cubes
    * 1/2 cup lemon juice
    * 1/2 cup dry white wine
    * 1/4 cup olive oil
    * 4 teaspoons crushed dried oregano
    * 1 teaspoon salt, optional
    * 1 teaspoon white pepper
    * 4 small Idaho potatoes, peeled and cut into 3/4-inch cubes
    * vegetable stacks

Directions

Place the chicken cubes in a shallow dish. Whisk together the lemon juice, wine, olive oil, oregano, salt (optional) and white pepper. Pour over the chicken. Cover and refrigerate for at least 1 hour or overnight.

Preheat the oven to 450 degrees F.

Spread the potatoes in a shallow roasting pan and roast for 15 minutes. Add in the chicken with its marinade. Cover the pan with foil and bake for 30 minutes. Uncover, stir the potato-chicken mixture, and continue to bake for another 15 minutes. Remove from the oven and left for 5 minutes before dividing among 4 heated dinner plates. Serve with a vegetable stacks alongside.

Vegetable stacks:

    * 1 large carrot, peeled and sliced thinly on the diagonal
    * 2 small yellow summer squash, trimmed and sliced in thin julienne strips the same length as the snow peas
    * 1/2 pound fresh snow peas, trimmed

Place the carrot slices and squash strips in a vegetable steamer over simmering water. Cover and steam for 2 minutes. Add the snow peas to the steamer and continue to steam for another 1 to 2 minutes, until all the vegetables are crisp-tender.

Divide the snow peas among the 4 dinner plates, arranging closely together lengthwise to form a flat base. Arrange the carrot slices on top of the snow peas and top with the strips of squash in the same direction as the snow peas. Serve hot.

Pie Crust

25 minutes

Yield: 1 pie




Ingredients

    * 3 ounces (6 tablespoons) butter, chilled
    * 1 ounce (2 tablespoons) lard, chilled
    * 6 ounces (1 cup) all-purpose flour, plus extra for rolling dough
    * 1/2 teaspoon salt
    * 1/4 cup ice water, in spritz bottle
    * Approximately 32 ounces of dried beans, for blind baking

Directions

Place butter and lard in freezer for 15 minutes. When chilled, remove and cut both into small pieces.

Mix flour and salt in a food processor bowl, pulse 3 to 4 times. Add butter and pulse another 5 to 6 times until texture looks mealy. Add lard and pulse again 3 to 4 times. Remove the lid of food processor and spritz the surface of mixture thoroughly with water. Replace the lid and pulse 5 times. Add more water and pulse again until mixture holds together when squeezed. Place mixture in large plastic bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes.

Preheat oven to 425 degrees F.

Place 2 metal pie pans in the refrigerator to chill.

Remove dough from refrigerator. Cut along 2 sides of the plastic bag, open bag to expose dough, and sprinkle both sides with flour. Cover again with plastic and roll out with a rolling pin to a 10 to 11-inch circle. Open plastic again and sprinkle top of dough with flour. Remove pie pans from refrigerator and set first pan on top of dough. Turn everything upside down and peel plastic from bottom of dough. Place second pan upside down on top of dough and flip again. Remove first pan from atop dough. Trim edges if necessary, leaving an edge for meringue to adhere to. Poke holes in dough and place in refrigerator for 15 minutes.

Place a large piece of parchment paper on top of dough and fill with dry beans. Press beans into edges of dough and bake in the oven for 10 minutes. Remove parchment and beans and continue baking until golden in color, approximately 10 to 15 minutes longer. Remove from oven and place on cooling rack. Let cool completely before filling.

Banana Cream Pie

20 minutes

Yield: 8 servings




Ingredients

    * Cooking spray
    * 12 graham cracker squares (6 full sheets)
    * 2 tablespoons butter, softened
    * 1 1/2 teaspoons unflavored gelatin
    * 3 tablespoons boiling water
    * 1/3 cup sugar, plus 1/2 teaspoon
    * 3 tablespoons all-purpose flour
    * 2 egg yolks
    * 1 1/2 cups lowfat milk
    * 1 teaspoon vanilla extract
    * 2 large bananas, sliced
    * 1/4 cup whipping cream
    * 1/2 teaspoon sugar

Directions

Preheat the oven to 350 degrees F.

Spray a 9-inch pie plate with cooking spray. In a food processor, process graham crackers until finely ground. Add butter and 1 tablespoon of water, process until the crumb clumps together. Press crumb mixture into bottom of pie plate about 1/2-inch up the sides. Bake in the oven for 10 minutes, then let it cool.

Meantime, put the gelatin in a small bowl, add 3 tablespoons of boiling water and stir until gelatin is dissolved. In a medium saucepan, whisk together 1/3 cup of sugar and flour. In a medium bowl, lightly beat the milk and eggs together. Add the egg and milk mixture to the saucepan and whisk together so that the flour and sugar dissolve. Cook over a medium heat, stir constantly for 10 minutes until mixture comes to a boil and has thickened. Stir in the vanilla extract and gelatin. Set aside to cool slightly.

Arrange the sliced bananas on the graham cracker crust and pour the pudding on top. Place in the refrigerator about 3 hours until the pudding has set.

Whip the cream using an electric beater. When it is about almost done, add 1/2 teaspoon of sugar and continue whipping until fully whipped. Put the whipped cream in a plastic bag, snip one corner of the bag and squeeze the whipped cream out of the bag in a decorative pattern around the pie. Serve.

Sausage Pancake Egg Sandwich

15 minutes

Yield: 4 servings




Ingredients

Pancake:

    * 2 1/2 cups all-purpose flour
    * Pinch salt
    * 2 cups milk
    * 2 eggs
    * 1/4 cup vegetable oil, plus oil for skillet
    * Butter, for skillet

For the scrambled eggs:

    * 8 eggs
    * House Seasoning *
    * 2 tablespoons butter
    * 4 crumbled cooked sausage patties

For assembly:

    * American cheese slices
    * Butter
    * Maple syrup

Directions

Heat a nonstick griddle to medium heat while you prepare the pancake batter. Combine flour and salt. Mix milk, eggs and oil together and then add them to the flour mixture.

Butter the skillet and add 1/4 cup of oil to the skillet which keeps butter from burning. Ladle about 1/4 cup of the butter, for each pancake, onto the skillet. The bottoms of the pancakes should brown in roughly 2 to 4 minutes. Flip to finish cooking the other side until lightly golden brown.

Reserve pancakes in a preheated 200 degree F oven until ready to serve.

For the scrambled eggs:

Preheat a large nonstick skillet over medium heat for 1 minute.

Crack eggs into a large mixing bowl and whisk them until the whites and the yolks are combined. Season with House Seasoning *. Add butter to the skillet and allow to melt. Add the eggs and reduce heat to medium-low. Add sausage and stir frequently until soft small curds have developed. The more you stir the more the creamier the eggs will be. Remove from heat.

For assembly:

Place slice of American cheese on top of pancake, top with scrambled eggs. Top scrambled eggs with another slice of cheese and place another pancake on top. Add a dab of butter and smother with maple syrup.

* House Seasoning:

    * 1 cup salt
    * 1/4 cup black pepper
    * 1/4 cup garlic powder

Mix ingredients together and place in a shaker near the stove. Use in place of salt and pepper for all your cooking needs.

Mixed Fruit Cider

35 minutes

Yield: 2 quarts




Ingredients

    * 1 quart apple cider
    * 1 quart pineapple juice
    * 3 cinnamon sticks
    * 2 lemons, thinly sliced
    * 1 orange, thinly sliced

Directions

Mix all ingredients in a Dutch oven. Bring to a boil over medium heat, reduce heat and simmer for 30 minutes, stir occasionally. Strain the mixture, discarding solids. Serve warm.

Shrimp Noodle Bowl

10 minutes

Yield: 4 servings




Ingredients

    * 8 cups low-sodium chicken stock
    * 2 cups frozen peas
    * 2 cups frozen carrot slices
    * 2 tablespoons toasted sesame oil
    * 2 tablespoons soy sauce
    * 2 tablespoons Szechuan stir-fry sauce
    * 10 ounces fresh yaki-soba or ramen noodles
    * 1 pound medium shrimp, cooked

Directions

Add all ingredients (except noodles and shrimp) to a large pot over medium-high heat. Bring to boil and reduce to simmer for 6 minutes. Add noodles and simmer for another 2 minutes. Add shrimp and simmer until shrimp are heated through, about 2 minutes.

Divide noodles into serving bowls using tongs, add shrimp and ladle in stock.

Apple Butter Pumpkin Pie

40 minutes

Yield: 6 servings




Ingredients

    * 1 cup apple butter
    * 1 cup fresh or canned pumpkin
    * 1/2 cup packed brown sugar
    * 1/2 teaspoon salt
    * 3/4 teaspoon ground cinnamon
    * 1/8 teaspoon ground ginger
    * 3 eggs, slightly beaten
    * 3/4 cup evaporated milk
    * 1 unbaked 9-inch pie shell
    * Sweetened whipped cream, for garnish

Directions

Preheat oven to 425 degrees F.

Mix apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Add milk gradually and mix well. Pour the mixture into a pie shell. Bake for about 40 minutes or until set.

TIDBIT:

-If the crust begins to burn, place tin foil around the crust and lower the temperature of the oven.

-A tasty topping for this pie is praline pecans.

Pumpkin Oatmeal

25 minutes

Yield: 4 servings

Ingredients

    * 1 (14-ounce) can pumpkin puree (unseasoned)
    * 2 cups water
    * 2 cups unsweetened almond milk, or water
    * 2 tablespoons raisins (golden or regular)
    * 1/4 teaspoon kosher salt
    * 1/2 teaspoon cinnamon plus 1/4 teaspoon ground cardamom plus 1/4 teaspoon ground cloves
       (or 3/4 teaspoon pumpkin pie spice)
    * 2 cups quick cooking oatmeal (don't choose the instant kind)
    * 1/4 cup pepitas (pumpkin seeds)
    * Honey or maple sugar, for serving
    * Heavy cream, for serving

Directions

Combine the pumpkin puree, water, milk, raisins, salt and pumpkin pie spice (alternative spices) in a large saucepan over high heat and bring to a boil. Add the oatmeal, turn the heat down and cook according to your oatmeal instructions (usually takes about 15 minutes). Stir often.

Meanwhile, toast the pepitas in a small cast iron skillet over medium heat, until they are fragrant and a gentle golden brown, about 10 minutes.

Once the oatmeal is cooked (each grain should be tender), sprinkle pepitas on top, serve with honey or maple sugar on the side and cream if people like it more like porridge.

Chicken Avocado Egg Rolls

30 minutes

Yield: 12 egg rolls




Ingredients

    * 2 tablespoons canola oil
    * 1/2 cup red onion, finely minced
    * 1/4 cup red bell peppers, finely minced
    * 2 tablespoons ginger, minced
    * 1 tablespoon garlic, minced
    * 1/4 cup bamboo shoots, sliced
    * 1/4 cup celery, finely chopped
    * 2 cups chicken breast meat, chopped
    * 1/4 cup soy sauce
    * 1 cup julienned green cabbage
    * 1/2 cup carrots, shredded
    * 4 cups rice bran oil or canola oil
    * 12 egg roll wrappers
    * 2 avocados, sliced into 24 pieces
    * 1 egg mixed with 1 tablespoon milk
    * Jarred sweet chili sauce, for dipping

Directions

In a saute pan over high heat, add canola oil. Saute the red onions and bell peppers until translucent. Add ginger, garlic, bamboo shoots, celery and chicken, cook for 5 minutes over medium heat. Deglaze pan with soy sauce. Set aside the mixture.

In a large bowl, combine the chicken mixture with the cabbage and carrots.

In medium saucepan, heat rice bran oil to 350 degrees F. Oil needs to be deep enough (4 inches) to keep egg roll from touching bottom of pan. Add more oil, if needed.

Layout the egg roll skin with corner facing you, place 1 teaspoon of mixture on the egg roll and place 2 pieces of avocado on top of the mixture. Fold corner over mixture and then fold 2 side corners over the mixture, turn over to make a roll, 4 to 5-inches wide. Roll firmly and carefully to avoid not to tear off wrapper. Seal the final edge with egg wash.

Dredge the egg roll in egg wash, allow excess to drain off and deep fry the egg roll in oil. Fry until golden brown, about 3 to 4 minutes. Drain on towel sheet tray lined with a cooling rack.

Grilled Ham and Cheese Sandwich

15 minutes

Yield: 2 servings

Ingredients

    * 6 slices firm, thinly sliced close-textured bread, such as Pepperidge Farm
    * 3 tablespoons sweet butter, softened
    * 3 thin slices honey-cured ham
    * 1/4 pound sliced Gruyere cheese, white cheddar or Swiss

Directions

To assemble the sandwiches, butter both sides of each bread slice. Lay ham and cheese on one slice and cover with the another slice. Trim the crusts off the sides.

Heat a saute pan over medium-low heat, then fry the sandwiches until the cheese starts to melt and the sandwiches are golden brown, about 3 minutes on each side. You may need to add more butter to the pan.

Remove the sandwiches to paper towels to drain, let them cool for 1 minute, then cut into quarters diagonally and serve.

Corn Cakes with Honey

20 minutes

Yield: 4 servings




Ingredients

    * 1 package corn muffin mix, prepared to package directions for corn pancakes
    * 2 ears fresh corn, kernels scraped from cob
    * 1 orange, zested
    * 2 scallions, whites and greens, finely chopped
    * 3 tablespoons butter
    * Honey

Directions

Mix corn pancake batter in a large bowl. Heat a griddle or cast iron pan over medium-low to medium heat.

Stir the corn kernels, orange zest and scallions into batter. Cut up 2 tablespoons butter into small bits and fold it into the batter. Nestle a pat of butter into a folded paper towel and wipe pan with it. Pile the batter into mounds 3 inches wide. Cook the cakes until deep golden on each side. Repeat with remaining batter.

Meanwhile, heat a small pot of water over low heat and bring to a bubble. Remove the pan from heat and put the honey jar into the water bath to gently warm. Arrange the corn cakes on a serving plate and serve with honey drizzled on top.

Low-Fat Scalloped Potatoes

30 minutes

Yield: 8 servings




Ingredients

    * 2 tablespoons unsalted butter, or more for the dish
    * Kosher salt
    * 3 pounds Yukon gold potatoes, peeled and thinly sliced
    * 2 tablespoons all-purpose flour
    * 1 cup low-fat milk (1%), at room temperature
    * 1 cup whole milk, at room temperature
    * Freshly ground pepper
    * 1/4 teaspoon freshly grated nutmeg
    * 1/4 cup grated gruyere cheese

Directions

Preheat the oven to 350 degrees F. Lightly butter a 3-quart baking dish. Bring a large pot of salted water to a boil, add the potatoes and cook until just tender, 8 to 10 minutes. Drain the potatoes and return to the pot.

Meanwhile, melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour with a wooden spoon to make a paste. Cook and stir until the paste puffs slightly, about 1 minute. Gradually whisk in both milks and simmer, whisk constantly until thickened, about 3 minutes. Remove from the heat and whisk in 1/2 teaspoon pepper, 1 1/2 teaspoons salt and nutmeg. Pour the sauce over the potatoes and gently toss to coat.

Transfer the potato mixture to a big baking dish and sprinkle with the gruyere. Bake until heated through for about 10 minutes. Switch the oven to the broiler setting and broil the potatoes until browned on top, about 5 minutes. Left for10 minutes before serving.

Apple-Maple Chicken Sausage Sammies

10 minutes

Yield: 4 servings

Ingredients

    * 1 tablespoon vegetable oil
    * 4 tablespoons butter, divided
    * 1 pound ground chicken breast meat
    * 1 small McIntosh apple, peeled and finely chopped
    * 1/4 cup pure maple syrup, eyeball it
    * 1 tablespoon grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
    * 1 teaspoon poultry seasoning
    * 1/2 teaspoon ground cinnamon
    * 1/4 teaspoon freshly grated nutmeg, eyeball it
    * 4 jumbo/sandwich size English muffins, fork split
    * 8 large eggs
    * Splash of cold milk
    * Salt and pepper
    * 1/4 pound Cheddar, thinly sliced or shredded

Directions

Preheat broiler and preheat a medium skillet over medium-high heat with 1 tablespoon oil and 1 tablespoon butter. Mix chicken with apple, syrup, grill seasoning, poultry seasoning, cinnamon and nutmeg and score the meat into 4 sections. Form 4 large, thin patties and set into hot butter and oil. Cook for 5 minutes on each side.

Place fork split muffins on broiler pan and toast. Butter toasted muffins and reserve.

Heat a second nonstick skillet over medium heat and melt a tablespoon of butter in the pan. Beat eggs with milk, salt and pepper, then scramble to desired doneness.

Pile 1 sausage patty, 1/4 of the eggs and Cheddar cheese on each of 4 muffin halves. Return muffins to broiler to melt cheese for 1 to 2 minutes, then set tops into place and serve.

Grilled Sausage and Egg Sandwiches

15 minutes

Yield: 4 servings

Ingredients
Grilled Southwestern-style Sausage:

    * 4 cloves garlic, finely chopped
    * 1 pound ground pork
    * 1 tablespoon ancho chile powder
    * 2 teaspoons chile de arbol
    * 2 teaspoons kosher salt
    * 1 teaspoon ground coriander
    * 1/4 teaspoon ground cloves
    * 1/4 teaspoon ground black pepper
    * 1/4 teaspoon ground cumin
    * 2 tablespoons Mexican oregano, finely chopped
    * 2 tablespoons cilantro leaves, finely chopped

Scrambled Eggs:

    * 12 large eggs
    * Salt and freshly ground pepper
    * 3 tablespoon chives, finely chopped
    * 3 tablespoons unsalted butter

Sandwiches:

    * 4 bagels, split
    * 4 slices Monterey jack cheese

Directions

Sausage:

Heat grill to medium-cooked. Combine all ingredients in a bowl, being careful not to overmix. Divide the sausage mixture into 8 (4-ounce) patties. Grill until cooked completely through, about 4 minutes per side.

Eggs:

Heat grill to medium-cooked. Whisk together eggs, salt, pepper and chives in a medium bowl. Melt the butter in a 9-inch skillet on the grates of the grill. Add the eggs and stir until soft curds form. Remove from the heat.

Assemble:

Place bagels (cut side down) on the grill and toast until lightly golden brown about 45 to 60 seconds. Remove the bagel tops from the grill. Turn the bagel bottoms over and top each with a slice of cheese and let the cheese melt about 30 seconds. Top the cheese with a sausage patty and then divide the eggs among the patties. Top with the bagel tops, close the cover and just let heat through about 1 minute. Remove from heat and serve immediately.

Roasted Vegetable Soup

10 minutes

Yield: 8 servings




Ingredients


    * 3 to 4 cups chicken stock, preferably homemade
    * 1 quart Roasted Winter Vegetables*
    * Kosher salt and freshly ground black pepper
    * Brioche Croutons*
    * Good olive oil

Directions

In a large saucepan, heat 3 cups of chicken stock. Coarsely puree the Roasted Winter Vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade (or use a handheld blender). Pour the soup back into the pot and season to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.

Serve with Brioche Croutons and a drizzle of good olive oil.

* Roasted Winter Vegetables:

    * 1 pound carrots, peeled
    * 1 pound parsnips, peeled
    * 1 large sweet potato, peeled
    * 1 small butternut squash (about 2 pounds), peeled and seeded
    * 3 tablespoons good olive oil
    * 1 1/2 teaspoons kosher salt
    * 1/2 teaspoon freshly ground black pepper
    * 2 tablespoons fresh flat-leaf parsley, chopped

Preheat the oven to 425 degrees F.

Cut the carrots, parsnips, sweet potato and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.

Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt and pepper. Toss well and bake 25 to 35 minutes until all the vegetables are tender, turn once with a metal spatula.

Sprinkle with parsley, season to taste and serve while hot.


* Brioche Croutons:

    * 6 ounces brioche loaf or challah
    * 1 tablespoon good olive oil
    * 1/4 teaspoon kosher salt
    * 1/8 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F.

Slice the bread about 3/4-inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 3 to 4 cups of croutons.

Place the croutons on a sheet pan and toss them with the olive oil, salt and pepper. Bake 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature before using and store in a sealed plastic bag.

Fried Egg and Ham Sandwich

15 minutes

Yield: 4 servings




Ingredients

    * 8 slices of white sandwich bread
    * 4 tablespoons butter, at room temperature
    * 4 large eggs
    * 1/2 pound sliced cooked ham
    * 1/4 pound sliced Yellow Cheddar cheese
    * 8 slices of tomatoes

Directions

Butter both sides of each slice of bread with 2 tablespoons of the butter. In a saute pan, heat the remaining butter. When the butter has melted, crack each egg into the pan (make sure you crack the eggs about 2 inches away from each other). Season the eggs with salt and pepper. Pan-fry the eggs for about 2 to 3 minutes until the white is firm and the yolk is still runny.

To build the sandwich, divide the cheese between four slices of buttered bread. Season both sides of each tomato slice with salt and pepper. Place two slices of tomato on top of each piece of cheese. Divide the ham in four potions and place on top of the tomatoes. Place the fried eggs on top of the ham and place the remaining buttered bread on top of each fourth. Heat the saute pan. When the pan is hot, carefully add the sandwiches in the hot pan. Pan-fry the sandwiches for 2 to 3 minutes on each side or until each side of the sandwich is golden brown.

Grilled Cheese Sandwiches

20 minutes

Yield: 4 servings

Ingredients

    * 8 (1/2-inch thick) slices country-style sourdough bread
    * 12 ounces Monterey jack, farmhouse Cheddar, Gruyere or imported Swiss cheese, thinly sliced
    * 4 tablespoons unsalted butter

Ad-ins--choose one:

    * 8 slices smoked bacon, cooked and broken into 1-inch pieces,
    * 2 vine-ripened tomatoes, sliced and drained on paper towels for 5 minutes, or
    * 8 slices baked ham

Directions

Heat a large skillet over medium-low heat. Place 4 slices of sourdough bread on a cutting board and generously butter the top side of each slice. Melt another tablespoon of the butter in the skillet, swirl around to coat the pan with butter.

Lay 2 slices of sourdough bread (buttered side down) in the skillet. Put a few slices of the cheese on the bread. Lay the bacon, tomato or ham on top of the cheese. Cover with a few more slices of cheese. Top with 2 of the remaining slices of sourdough bread (placed buttered-side up). Cook without pressing until the bread browns and the cheese is slightly melted, about 5 minutes. Turn the sandwiches with a spatula and add a small hazelnut-size piece of butter to the pan. Cook slowly, adjusting the heat as needed to melt the cheese completely before the sandwiches are brown, about 3 to 4 minutes more. Repeat with the other 2 sandwiches.

Cream of Asparagus Soup

30 minutes

Yield: 4 servings

Ingredients

    * 1/2 stick unsalted butter
    * 1/2 onion, chopped about 1/2 cup
    * 1 clove garlic, crushed
    * Salt and freshly ground black pepper
    * 2 pounds asparagus, ends trimmed and cut into 1-inch pieces
    * 6 cups chicken stock
    * 1 pint sour cream, room temperature
    * 2 teaspoons Hungarian hot paprika, for garnish

Directions

Melt butter in a large saucepan over medium-high heat. Add onion and garlic, saute for 5 minutes. Season with salt and pepper. Add asparagus and saute another 4 minutes. Add the chicken stock and bring to a boil. Reduce to simmer and cook for 30 minutes until asparagus is very tender. *Carefully transfer to a blender and puree until smooth. Return to saucepan, stir in sour cream and season with salt and pepper to taste. Transfer to serving bowls. Dust with paprika and serve.

*TIDBIT: When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it not more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a wet towel over the top of the machine, pulse a few times then process on high speed until smooth.

Shrimp and Sausage Cioppino

25 minutes

Yield: 4 servings

Ingredients

    * 1/4 cup olive oil
    * 1 large fennel bulb, trimmed and chopped into 1/2-inch pieces
    * 4 cloves garlic, peeled and smashed
    * 1 large or 2 small shallots, chopped
    * 1/2 teaspoon kosher salt, plus 1/2 teaspoon
    * 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
    * 1 pound spicy Italian turkey sausage links, casings removed
    * 2 cups white wine, such as Pinot Grigio
    * 1/4 cup tomato paste
    * 3 cups low-sodium chicken broth
    * 1 bay leaf
    * 1 pound large shrimp, peeled and deveined
    * 1 (15-ounce) can cannellini beans, rinsed and drained
    * 1 cup fresh basil leaves, chopped
    * 1 tablespoon fresh thyme leaves, chopped
  
Directions

In a Dutch oven or large saucepan, heat the oil over medium-high heat. Add the fennel, garlic, shallots, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook and stir occasionally until the vegetables are slightly softened, about 4 minutes. Add the sausage and break into 1/2-inch pieces with a wooden spoon. Cook until brown, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the tomato paste, chicken broth and bay leaf. Bring to a simmer, cover and cook for another10 minutes.

Uncover the pan and add the shrimp, beans, basil and thyme. Simmer and uncovered until the shrimp are pink and cooked through, about 4 minutes. Remove the bay leaf and discard. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Ladle the cioppino into soup bowls and serve with crusty sourdough bread.

Caramel-Apple Egg Rolls

15 minutes

Yield: 12 egg rolls

Ingredients

    * 12 lumpia wrappers
    * 1 egg, beaten with 1 tablespoon cold water
    * Vegetable oil, for deep-frying
    * 2/3 cup powdered sugar
    * 1 quart vanilla ice cream, as accompaniment

Apple Filling:

    * 3 Granny Smith apples, peeled, cored and diced
    * 2/3 cup sugar
    * 1/3 cup bourbon
    * 2 tablespoons unsalted butter
    * 1 teaspoon pure vanilla extract
    * 1 teaspoon ground cinnamon
    * 1/2 teaspoon ground allspice
    * 1/2 teaspoon ground nutmeg
    * Pinch ground cloves
    * 1 heaping tablespoon candied ginger, finely diced

Directions

To prepare the apple filling, toss the apples with about 1 tablespoon of the sugar and set aside. Place the remaining sugar in a large saute pan over high heat and cook without stirring, until the sugar starts to caramelize and turns golden brown, 3 to 4 minutes (it happens fast, so don't leave the stove). Add the apples and toss to coat with the sugar. Remove the pan from the heat, add the bourbon, and then place it back over the heat. (The bourbon can flame up, so be very careful.) Bring the bourbon to a boil, add the butter, vanilla extract, cinnamon, allspice, nutmeg and cloves, and cook over high heat until the apples are tender, about 4 minutes. Transfer the mixture to a large bowl and let cool until tepid. Add the candied ginger and mix well.

To prepare the egg rolls, place 1 lumpia wrapper on a flat surface, with a corner pointing toward you (as you look down on it, the wrapper should be a diamond shape). Place a heaping tablespoon of the filling on the center of the wrapper horizontally, and then fold the corner over the filling. Fold the 2 side corners over the filling, then roll to the opposite corner to form a cylinder. Brush the edge of the wrapper with the beaten egg to seal. Continue with the remaining wrappers and filling.

Heat about 4 inches of vegetable oil in a large saucepan over high heat until it reaches 350 degrees F. (You can check the temperature by placing a piece of bread in the oil, if it turns brown in about 40 seconds, the oil should be at about 350 degrees F). Add as many egg rolls as will fit without overcrowding, and fry until golden brown, 1 to 2 minutes. Drain on paper towels. Let it cool for 3 to 4 minutes, then dust with powdered sugar. Continue frying with the remaining egg rolls.

Serve warm or at room temperature with vanilla ice cream.

Cauliflower With Tomatoes

25 minutes

Yield: 4 servings





Ingredients


7 cups small cauliflower florets
3 chopped plum tomatoes
1/4 cup olive oil
2 cloves minced garlic
1 1/2 teaspoons cumin seeds
1/4 teaspoon turmeric
a pinch of cayenne
1/2 teaspoon salt and pepper

Directions

Toss 7 cups small cauliflower florets and 3 chopped plum tomatoes with 1/4 cup olive oil, 2 cloves minced garlic, 1 1/2 teaspoons cumin seeds, 1/4 teaspoon turmeric, a pinch of cayenne, 1/2 teaspoon salt and pepper to taste on a baking sheet. Roast in a 450 degrees F oven, about 25 minutes. Sprinkle with lemon juice and chopped cilantro.

The Lady's Bouillabaisse

25 minutes

Yield: 8 servings




Ingredients

    * 1 pound mussels
    * 2 pounds firm fresh fish fillets, such as grouper or striped bass
    * 1/3 cup olive oil
    * 1 1/2 tablespoons garlic, finely chopped
    * 3/4 cups chopped onions
    * 5 Roma tomatoes, peeled and sliced, or 1 cup canned Italian tomatoes
    * 1 teaspoon fennel seed
    * Pinch saffron
    * 1 tablespoon, plus 1/2 teaspoon kosher salt
    * 1 1/2 teaspoons freshly ground black pepper
    * 2 tablespoons butter or more, for the bread and plating
    * 2 1/2 cups boiling water
    * 1/2 (8-ounce) bottle clam juice
    * 4 crab halves, cut in 1/2
    * 1 pound unpeeled shrimp
    * 1 loaf French bread

Directions

Wash and scrub the mussels in cold water.

Bring 2 cups of water to boil in a large heavy pot. Add the mussels and cover the pot. * Steam 6 to 8 minutes until the mussels open. Discard any mussels that didn't open. Remove from the heat and set aside.

Cut the fish into 1-inch thick slices. Heat the oil in a large pot. Add the garlic, onions, tomatoes, fennel, saffron, salt and pepper. Add the mussel broth to the pot and 2 tablespoons of butter. Add the boiling water and clam juice. Bring to a rolling boil, add the crabs and fish, and continue to boil for 6 to 8 minutes. Add the mussels along with the shrimp and boil for another 5 minutes.

Slice the French bread, butter it and toast lightly. Serve the bouillabaisse in large individual bowls lined with toasted French bread, pile in the seafood and ladle the broth over it. Top each bowl with 1 tablespoon of butter. Serve the remaining bread at the table.

* If you like a spicier soup you may add a couple of whole hot peppers to the pot at the start of cooking.

Garlic Seafood Soup

25 minutes

Yield: 8 servings





Ingredients

    * 1 1/2 pounds mussels
    * 1 1/2 pounds clams
    * 1 1/2 pounds red snapper fillets (swordfish or any other firm white fish can be used)
    * 1/2 cup olive oil
    * 1/2 cup grated ginger
    * 1 cup finely minced garlic (about 2 heads)
    * 1 cup finely minced sweet onion (about 2 small onions)
    * 1 medium red bell pepper, finely diced
    * 1 medium yellow bell pepper, finely diced
    * 1 medium tomato, finely diced
    * 1/2 to 1 cup clam broth
    * 4 limes, 1 juiced and 3 cut into wedges for serving purpose
    * 3 tablespoons cilantro leaves, finely minced
    * 1 1/2 teaspoons saffron threads
    * 1 jalapeno or serrano pepper
    * 1 ripe banana, thinly sliced
    * 2 cups light coconut milk
    * Kosher salt and freshly ground black pepper
    * Crusty bread, for serving purpose

Directions

Debeard the mussels if needed. Scrub the clams. If they feel too gritty, soak them in very salty ice water to expel the grit. Cut the snapper into 2-inch pieces. Set seafood aside.

In a 12-inch nonstick skillet, heat 1/4 cup of olive oil over medium-high heat. Add ginger, half of the garlic and the onion. When the mixture becomes fragrant, add the red and yellow bell pepper and the tomato, cook for 5 minutes. Turn heat to the lowest setting and cover.

In a 3-quart saucepan, heat the remaining olive oil over medium-high heat. When oil is hot, add remaining garlic, juice from 1 lime, clams, mussels and 1/2 cup clam broth. Cover pan and cook the mixture for 7 minutes. Uncover shellfish and discard any clams and mussels that have not opened. Add 1/2 of the cilantro, saffron, snapper pieces, jalapeno, banana and the bell pepper mixture from the skillet. Stir to combine, making sure there is enough liquid, if not add more clam broth, then cover and cook 6 to 8 minutes. The banana will thicken the soup and will impart a sweet taste to counter the lime's sour taste. Banana should completely break down during the cook. Add coconut milk and turn the heat off. Cover and reserve.

Uncover the soup, sprinkle with remaining cilantro. Portion into bowls (be sure to remove the jalapeno pepper) and serve with lots of crusty bread and the lime wedges.

Orange Roughy Fish Fillets with Sweet and Hot Peppers and Manila Clams

15 minutes

Yield: 4 servings




Ingredients

    * 4 (6-ounce) orange roughy fish fillets
    * Coarse salt and pepper
    * 3 tablespoons olive oil, 3 turns of the pan
    * 3 cloves garlic, chopped
    * 1 small to medium yellow skinned onion, sliced
    * 1 red bell pepper, seeded, quartered lengthwise, then sliced into 1/2 inch strips
    * 6 pepperoncini hot peppers, chopped
    * 1/2 pint grape tomatoes
    * 1 cup white wine
    * 1/4 cup chopped flat-leaf parsley, a couple of handfuls, chopped
    * 20 to 24 manila clams
    * Orange and Almond Coucous

Directions

Season the fish fillets with salt and pepper. Heat a large nonstick skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add fish fillets to pan and cook 2 minutes on each side, carefully transfer to a plate using a thin spatula and loosely cover with foil.

Add another tablespoon extra-virgin olive oil, 1 turn of the pan, then add garlic, onions, red bell peppers and chopped hot peppers. Season veggies with salt and pepper. Saute 5 minutes and stir frequently. Add tomatoes and cook another1 minute. Deglaze the pan with the wine and bring up drippings with a wooden spoon. Slide fish back into the pan and add manila clams. Cover the pan and reduce heat to simmer. Cook 5 minutes. Sprinkle parsley over the fish and clams and discard any unopened clams. Serve fish and clams on a bed of Orange and Almond couscous.

Orange and Almond Couscous:
2 ounces (1/4 cup) sliced almonds
1 1/2 cups chicken broth
1 tablespoon extra-virgin olive oil
1 1/2 cups plain couscous
2 navel oranges, zested
2 tablespoons chopped flat-leaf parsley, a handful

Toast nuts in the bottom of a medium saucepot over medium heat. Transfer toasted nuts to a dish and reserve. Return pot to the stove top. Add broth and oil, cover the pot and raise heat, bring the broth to a boil. Remove pot from heat, immediately. Add couscous, orange zest and parsley, then stir. Cover and left couscous for 5 minutes. Fluff cooked couscous with fork and toss with toasted almonds.

TIDBIT: Slice zested oranges and serve them after dinner.

Spring Chicken Roll-Ups with Lemon Dijon Pan Sauce

20 minutes

These bundles are a healthy twist to a Cordon Bleu chicken - ham and cheese stuffed breast meat breaded and sauteed.

Ingredients

    * 2 (6-ounce) pieces boneless, skinless chicken breast meat
    * Salt and freshly ground black pepper
    * 4 thin slices provolone cheese
    * 4 thin slices prosciutto cotto
    * 12 thin spears asparagus, trimmed of tough stems and blanched in salted water 2 minutes, drained
    * 1 tablespoon olive oil
    * 2 tablespoons butter
    * 2 tablespoons all-purpose flour
    * 1 cup chicken stock or vegetable stock
    * 1 tablespoon Dijon mustard
    * 1/2 lemon, zested and juiced
    * 1/4 cup chopped, flat-leaf parsley, a handful

Directions

Some markets sell "thin cut" chicken meat for a premium price. With a sharp knife, cut the chicken breast yourself is easy. When chicken is on sale, stock up. Plastic storage bags can be stacked and frozen. Each portion will thaw in minutes and ready to use for dinner any night of the week. Plus, by halving and pounding out the breast meat, you are stretching your dollar and the meat to provide twice as many portions.

Halve the chicken breast horizontally and separating each into 2 cutlets.

Place each halved cutlet in an individual freezer plastic storage bag. Add a tablespoon of water to each bag and pound into1/8-inch thick cutlets.

Arrange the 4 cutlets on your work surface. Season cutlets with salt and black pepper on the side facing up. Cover each piece of chicken with 1 slice cheese and 1 slice ham. Starting on 1 side of the breast, place a small bundle of 3 asparagus spears. Wrap and roll the chicken around the asparagus.

Heat about 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium heat. When hot, using tongs, add the chicken roll-ups to skillet with seam side down. Season the roll-ups with salt and black pepper. Cover the pan loosely with tin foil and cook 4 to 5 minutes, turn roll-ups over and cook another 4 to 5 minutes. Remove cooked roll ups to a serving plate.

Add 2 tablespoons of butter and 2 tablespoons flour, stir in the chicken stock (or vegetable stock) and Dijon mustard, scraping up any drippings from the bottom of the pan, and simmer 1 minute. Remove from the heat, add the lemon zest, lemon juice and parsley and spoon over chicken.

Easy Chicken-Mushroom Quesadillas

20 minutes

Yield: 4 servings




Ingredients

    * 1 tablespoon canola oil
    * 1 large onion, chopped (2 cups)
    * 8 ounces white button mushrooms (3 cups)
    * 3 cloves garlic, minced
    * 2 cups skinless and boneless chicken breast meat (1 breast half), cooked and chopped
    * 1 teaspoon ground cumin
    * 1 teaspoon chili powder
    * 1 teaspoon dried oregano
    * 2 cups baby spinach leaves, sliced into ribbons
    * 1/2 teaspoon salt
    * 1/4 teaspoon fresh ground black pepper
    * 4 (10-inch) whole-grain flour tortillas
    * 1 cup shredded Mexican cheese mix or Cheddar
    * 1/4 cup reduced-fat sour cream
    * 1/2 cup salsa

Directions

Heat the canola oil in a large skillet over a medium heat. Cook the onions and mushrooms together, until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add garlic and cook for another 1 minute. Add chicken, cumin, chili powder and oregano and stir the mix until all spices are incorporated. Add spinach, salt and pepper,cook until spinach is wilted, about 2 minutes.

Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/2 chicken and mushroom mixture on top of the cheese, then top with another 1/4 cup shredded cheese. Top with another flour tortilla. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in the skillet and cook 3 minutes for each side, using a large spatula to gently flip it. Cook until the quesadilla is lightly browned and cheese is melted. Repeat with second quesadilla.

Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon reduced-fat sour cream and 2 tablespoons salsa. Serve.

Charm City Corn

15 minutes

Yield: 4 servings




Ingredients 

2 cups water
1 cup milk
4 ears corn, cut into thirds
4 tablespoons butter
2 teaspoons Old Bay seasoning
A dash of green hot sauce and some salt

Directions

Bring 2 cups water, 1 cup milk and a pinch of salt to a boil in a pot. Add the corns to the pot and cook until crisp-tender for 5 minutes, then drain. In the same pot, melt 4 tablespoons butter with 2 teaspoons Old Bay seasoning, a dash of green hot sauce and some salt. Toss the corn in the spicy butter. Serve.

Creamy Corn and Vegetable Soup

10 minutes

Yield: 4 servings




Ingredients

    * 4 cups fresh corn kernels or 2 (10-ounce) packages frozen, thawed corn kernels
    * 2 cups non-fat milk
    * 1 tablespoon olive oil
    * 1 large onion, diced (2 cup)
    * 1 medium red bell pepper, seeded and diced (1 cup)
    * 1 medium zucchini, diced (about 1/2 pound)
    * 2 cups low-sodium chicken or vegetable broth
    * 2 plum tomatoes, seeded and diced
    * 3/4 teaspoon salt
    * Freshly ground black pepper
    * 1/2 cup fresh basil leaves, cut into ribbons

Directions

Put 2 cups of the corn and the milk into a blender or food processor, blend until smooth and set aside.

Heat the oil in a large sauce pot over a medium-high heat. Add the onion, bell pepper and zucchini into the pot. Cook and stir until the vegetables are tender, about 5 minutes. Add the remaining 2 cups of corn and the broth, bring to a boil. Add the pureed corn and tomatoes, cook until warmed through, but not boiling. Add the salt and season with pepper. Serve garnished with the basil ribbons.

Grilled Corn Cakes

5 minutes

Yield: 5 servings





Ingredients

    * Cooking spray
    * 1 1/4 cups all-purpose flour
    * 1/3 cup sugar
    * 3/4 cup stone ground yellow cornmeal
    * 2 teaspoons baking powder
    * 1/2 teaspoon salt
    * 3/4 cup milk
    * 1 tablespoon honey
    * 1/4 cup canola or vegetable oil
    * 1 large egg or 2 large egg whites

Directions

Coat a large griddle with cooking spray and preheat to medium-high.

Mix together flour, sugar, cornmeal, baking powder and salt in a large bowl using a fork and make a well at the center of the mixture.

Whisk together milk, honey, oil and egg in a small bowl. Pour mixture into center of dry ingredients and mix until just blended.

Pour 1/4 cup batter onto griddle for each corn cake. Cook for 2 minutes each side until puffed up, golden brown and cooked through.

Clam Chowder

10 minutes

Yield: 8 servings

Ingredients

    * 5 cups clam juice
    * 1 pound potatoes, diced
    * 5 slices bacon, 1/2-inch diced
    * 1 small yellow onion, diced
    * 3 bay leaves
    * 1 tablespoon freshly chopped thyme leaves
    * 1/2 stick butter
    * 1/2 cup all-purpose flour
    * 2 cups half and half
    * 2 pounds fresh or frozen clams, diced
    * 2 tablespoons freshly chopped parsley leaves
    * Kosher salt and white pepper

Directions

Bring the clam juice and diced potatoes to boil in a large soup pot. Cook until the potatoes are tender. Set aside.

To make the roux: In a pot, render the bacon until crispy. Stir in the onion until it's translucent. Add bay leaves, thyme and butter to let it melt. Whisk in the flour and let the roux cook until it turns golden brown, about 3 to 4 minutes.

Bring the clam juice and potato back to a boil. Whisk in a ladleful of clam juice into the roux then gradually whisk the roux into the soup pot until it thickens. Then whisk in the half and half and heat to a simmer while whisking. Add the clams and let simmer for 2 to 3 minutes. Then add the parsley and kosher salt and pepper to taste. Serve hot with oyster crackers.

Garlic and Sun-Dried Tomato Corn Muffin

20 minutes

Yield: 16 muffins

 

Ingredients

    * 2 (8 1/2-ounce) packages corn muffin mix
    * 2 cups frozen whole kernel corn, thawed
    * 3 cloves garlic, minced
    * 2/3 cup sun-dried tomatoes, diced
    * 2/3 cup buttermilk
    * 2/3 cup sour cream
    * 2 large eggs

Directions

Preheat the oven to 375 degrees F. Grease 2 muffin tins.

Combine and stir the muffin mix, corn, garlic and sun-dried tomatoes in a large bowl.

Whisk together the buttermilk, sour cream and eggs in a small bowl until the mixture is well blended. Add the buttermilk mixture to the muffin mix and stir to combine. Spoon the mix into the muffin cups (fill up about half). Bake until golden brown on top, about 15 minutes.

Fried Corn

25 minutes

Yield: 4 servings




Ingredients

    * 12 ears fresh corn, shucked
    * 4 slices slab bacon, 1-inch thick
    * 1/2 stick butter
    * Freshly ground black pepper

Directions

Cook bacon until brown in a large skillet. Remove bacon from skillet and add 1/2 stick butter to bacon grease. Remove corn from cobs by using a corn grater or knife. Over medium-high heat, pour in the corn and fry in the grease and butter mixture. Lower the temperature and cook for 5 minutes, then put on simmer until corn is done, 10 to 15 minutes. Add black pepper to taste.

TIDBIT: If corn seems too dry, add a little milk or water.

Lemon Chicken Soup

10 minutes

Yield: 4 servings




Ingredients

    * 3 (10.75-ounce) cans condensed chicken and rice soup (Campbell's)
    * 3 cups low-sodium chicken broth
    * 1/3 cup lemon juice
    * 3 egg yolks, lightly beaten
    * 1 roasted chicken breast, shredded
    * 1 tablespoon fresh parsley leaves, finely chopped

Directions

Add condensed chicken and rice soup, chicken broth and lemon juice in a medium pot bring to simmer over medium-high heat.

In a small bowl, whisk egg yolks lightly. Slowly add in 1/4 cup of the hot broth into the egg yolks and stir to prevent curdling. Gradually pour the egg yolk mixture into the soup and stir constantly. Add in shredded chicken and stir, then heat again. Ladle into bowls and garnish with a pinch of fresh parsley. Serve.

Wonton Soup

10 minutes

Yield: 4 servings




Ingredients

    * 6 cups reduced-sodium chicken broth
    * 1 cup cabbage, shredded
    * 1/2 cup pork, shredded and cooked
    * 1 tablespoon soy sauce
    * 1 tablespoon sesame oil
    * 16 wonton wrappers
    * 1/4 cup scallions, chopped

Directions

Place the chicken broth and cabbage in a large saucepan, set pan over medium-high heat and bring to a simmer.

Meanwhile, mix together pork, soy sauce and sesame oil in a food processor. Pulse 3 or 4 times until the pork is finely minced but not a paste.

Arrange 16 wonton wrappers on a flat surface. Spoon filling onto the center of each wrapper (about 1 teaspoon per wrapper). Wet your fingers with water and pull up 4 corners of the wonton to create individual "purses". Pinch the edges together (with wet fingers) to seal.

Place stuffed wontons in simmering broth. Cook 5 minutes until wontons are tender and translucent. Remove from heat and stir in scallions. Serve.

4-Pepper Deviled Eggs

10 minutes

Yield: 12 deviled eggs




Ingredients

    * 6 hard boiled eggs, cooled and peeled
    * 1 teaspoon whole pink peppercorns, divided
    * 1/2 teaspoon whole white peppercorns
    * 1/2 teaspoon whole black peppercorns
    * 1/2 teaspoon whole green peppercorns
    * 1/2 teaspoon caper liquid
    * 1/4 cup mayonnaise
    * 1 teaspoon Dijon mustard
    * 1/4 teaspoon kosher salt
    * Pinch sugar

Directions

Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites aside. Place all of the peppercorns (except the pink peppercorns) into a spice grinder and process until the peppercorns ground well. Add the ground peppers, caper liquid, mayonnaise, mustard, salt and sugar to the egg yolks and stir using a fork to thoroughly combine. Place the mixture into a plastic bag and cut a small hole at one of the corners. Pipe the mixture into each of the white halves. Coarsely grind the remaining 1/2 teaspoon of pink peppercorns and use it to garnish the top of each egg.

Chill for at least 1 hour in the refrigerator before serving.

Lemon-Garlic Shrimp and Grits

15 minutes

Yield: 4 servings



 
Ingredients

    * 3/4 cup instant grits
    * Kosher salt and freshly ground black pepper
    * 1/4 cup grated parmesan cheese
    * 3 tablespoons unsalted butter
    * 1 1/4 pounds medium shrimp, peeled and deveined, tails intact
    * 2 large cloves garlic, minced
    * Pinch of cayenne pepper (optional)
    * Juice of 1/2 lemon, plus wedges for serving
    * 2 tablespoons fresh parsley, roughly chopped

Directions

Bring 3 cups of water to boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stir occasionally until thickened, about 5 minutes. Stir in the parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm.

Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne (optional) and cook, toss until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, lemon juice and parsley, stir to coat the shrimp with the sauce and then season with salt and pepper.

Divide the grits among 4 shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.