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.