Ingredients:
1/3 cup thinly sliced red onion
2 tablespoons apple cider vinegar
8 slices turkey bacon
1 avocado, halved and pitted
1/2 cup nonfat plain Greek yogurt
Kosher salt and freshly ground pepper
8 slices whole-grain bread, lightly toasted
8 small leaves romaine lettuce
1 tomato, cut into 8 slices
12 ounces sliced low-sodium deli turkey breast
1/2 small cucumber, sliced
Directions:
Toss the onion with the vinegar and 2 tablespoons water in a small bowl. Let stand 15 minutes, then drain. Meanwhile, cook the turkey bacon as the label directs until crisp.
Mash the avocado with the yogurt in another small bowl until smooth. Season with salt and pepper.
Lay 4 slices of bread on a cutting board and spread with half of the avocado-yogurt mixture. Top with the lettuce and tomato and season with salt and pepper. Add a layer of turkey breast, bacon, cucumber and red onion. Spread the remaining avocado mixture on the remaining 4 bread slices and top the sandwiches.
Entries by Tasha Webster
Chicken Scallopine
Ingredients:
6 (4 1/2 to 5 1/2-ounce) chicken cutlets, pounded thin
Salt and freshly ground black pepper
6 basil leaves
3 ounces grated romano cheese
3 tablespoons olive oil
1 garlic clove, halved
1/2 cup white wine
1 (28-ounce) can whole tomatoes
1/2 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
toothpicks
Directions:
Sprinkle chicken with salt and pepper. Place one basil leaf crosswise on each of the pieces of chicken. Sprinkle each of the pieces of chicken with 1/2 ounce (about 2 tablespoons) of romano cheese. Roll up the chicken and seal with one or two toothpicks.
Warm the olive oil and halved garlic clove in a large, heavy skillet over medium-high heat until the garlic is fragrant, about 2 minutes. Add the chicken. Brown the chicken on all sides, about 3 minutes per side. Remove the chicken from the pan and remove and discard the garlic. Add the wine and simmer for 2 minutes while scraping up the brown bits from the bottom of the pan with a wooden spoon.
Meanwhile, combine the tomatoes and red pepper flakes in a blender and blend until smooth. Add the tomato mixture to the reduced wine in the pan. Simmer for 5 minutes to let the flavors marry.
Return the chicken to the pan. Simmer the chicken in the tomato sauce for 10 minutes. Turn the chicken over and simmer until cooked through, 5 to 7 minutes. Serve.
6 (4 1/2 to 5 1/2-ounce) chicken cutlets, pounded thin
Salt and freshly ground black pepper
6 basil leaves
3 ounces grated romano cheese
3 tablespoons olive oil
1 garlic clove, halved
1/2 cup white wine
1 (28-ounce) can whole tomatoes
1/2 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
toothpicks
Directions:
Sprinkle chicken with salt and pepper. Place one basil leaf crosswise on each of the pieces of chicken. Sprinkle each of the pieces of chicken with 1/2 ounce (about 2 tablespoons) of romano cheese. Roll up the chicken and seal with one or two toothpicks.
Warm the olive oil and halved garlic clove in a large, heavy skillet over medium-high heat until the garlic is fragrant, about 2 minutes. Add the chicken. Brown the chicken on all sides, about 3 minutes per side. Remove the chicken from the pan and remove and discard the garlic. Add the wine and simmer for 2 minutes while scraping up the brown bits from the bottom of the pan with a wooden spoon.
Meanwhile, combine the tomatoes and red pepper flakes in a blender and blend until smooth. Add the tomato mixture to the reduced wine in the pan. Simmer for 5 minutes to let the flavors marry.
Return the chicken to the pan. Simmer the chicken in the tomato sauce for 10 minutes. Turn the chicken over and simmer until cooked through, 5 to 7 minutes. Serve.
Santa Fe Wraps
Ingredients:
2 (8-ounce) packages 1/3 fat cream cheese, softened
1 cup reduced fat sour cream
1 (4 1/2-ounce) can chopped green chiles
1 (4 1/4-ounce) can chopped olives
1 cup (4-ounce) shredded pepper jack cheese
2 tablespoons salsa, plus salsa for dipping
1/2 cup green onion tops, sliced
1 cup chopped fresh spinach
2 packages whole-wheat flour tortillas
Directions:
In a large bowl, beat cream cheese until creamy. Then add sour cream, green chiles, olives, pepper jack cheese, salsa, and onion tops. Beat at medium speed with an electric mixer. Stir in spinach. Spread mixture evenly over the surface of each tortilla. Roll up tortillas tightly and cut each tortilla crosswise into 6 slices. Skewer each wrap with a wooden toothpick. Serve immediately or chill. Serve with salsa for dipping. [Full story »]
2 (8-ounce) packages 1/3 fat cream cheese, softened
1 cup reduced fat sour cream
1 (4 1/2-ounce) can chopped green chiles
1 (4 1/4-ounce) can chopped olives
1 cup (4-ounce) shredded pepper jack cheese
2 tablespoons salsa, plus salsa for dipping
1/2 cup green onion tops, sliced
1 cup chopped fresh spinach
2 packages whole-wheat flour tortillas
Directions:
In a large bowl, beat cream cheese until creamy. Then add sour cream, green chiles, olives, pepper jack cheese, salsa, and onion tops. Beat at medium speed with an electric mixer. Stir in spinach. Spread mixture evenly over the surface of each tortilla. Roll up tortillas tightly and cut each tortilla crosswise into 6 slices. Skewer each wrap with a wooden toothpick. Serve immediately or chill. Serve with salsa for dipping. [Full story »]
Mini Frittatas
Ingredients:
Nonstick vegetable oil cooking spray
8 large eggs
1/2 cup 1% milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 ounces thinly sliced ham, chopped
1/3 cup freshly grated Romano cheese
2 tablespoons chopped fresh Italian parsley leaves
Directions:
Preheat the oven to 375 degrees F.
Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Remove the frittatas and serve. [Full story »]
Nonstick vegetable oil cooking spray
8 large eggs
1/2 cup 1% milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 ounces thinly sliced ham, chopped
1/3 cup freshly grated Romano cheese
2 tablespoons chopped fresh Italian parsley leaves
Directions:
Preheat the oven to 375 degrees F.
Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Remove the frittatas and serve. [Full story »]
Chicken-Corn Chowder
Ingredients:
2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
1 jalapeño pepper, seeded and minced
2 tablespoons all-purpose flour
3 cups 2% reduced-fat milk
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
1 1/2 cups fresh or frozen corn kernels (about 3 ears)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1 (14 3/4) can cream style corn
Directions:
Melt the butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeño; cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).
[Full story »]
2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
1 jalapeño pepper, seeded and minced
2 tablespoons all-purpose flour
3 cups 2% reduced-fat milk
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
1 1/2 cups fresh or frozen corn kernels (about 3 ears)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1 (14 3/4) can cream style corn
Directions:
Melt the butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeño; cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).
[Full story »]
Crab Salad
Ingredients:
3 (6-ounce) tubs fresh lump crab meat
1 1/2 cups chili sauce
1 lemon, zested and juiced
Handful chopped flat-leaf parsley
1 tablespoon hot sauce, eyeball it
1 tablespoon Worcestershire sauce
3 ribs celery from the heart with their greens, cut into chunks
1 small red bell pepper, seeded and chunked
1 clove garlic, cracked from skin
1 medium yellow onion, cut into chunks
Coarse salt and black pepper
Oyster crackers, for garnish
Directions:
Place crab in a bowl and run fingers through it to check for pieces of shell. Break up crab but leave several large pieces. Add chili sauce, lemon zest and juice, parsley, hot sauce and Worcestershire to the bowl and toss to combine.
In a food processor, process the chopped veggies into small bits by hitting pulse several times. Line a plate with a few sheets of paper towel. Scrape veggies onto towel to remove liquids. Transfer chopped celery, pepper, garlic and onions to the crab. Stir to combine veggies and season the salad with coarse salt and pepper to taste. [Full story »]
3 (6-ounce) tubs fresh lump crab meat
1 1/2 cups chili sauce
1 lemon, zested and juiced
Handful chopped flat-leaf parsley
1 tablespoon hot sauce, eyeball it
1 tablespoon Worcestershire sauce
3 ribs celery from the heart with their greens, cut into chunks
1 small red bell pepper, seeded and chunked
1 clove garlic, cracked from skin
1 medium yellow onion, cut into chunks
Coarse salt and black pepper
Oyster crackers, for garnish
Directions:
Place crab in a bowl and run fingers through it to check for pieces of shell. Break up crab but leave several large pieces. Add chili sauce, lemon zest and juice, parsley, hot sauce and Worcestershire to the bowl and toss to combine.
In a food processor, process the chopped veggies into small bits by hitting pulse several times. Line a plate with a few sheets of paper towel. Scrape veggies onto towel to remove liquids. Transfer chopped celery, pepper, garlic and onions to the crab. Stir to combine veggies and season the salad with coarse salt and pepper to taste. [Full story »]
Blue Cheese Steak Sandwiches
Ingredients
Steak:
1/4 cup Worcestershire sauce
1/4 cup extra-virgin olive oil, plus for rolls
1 tablespoon hot sauce
6 cloves garlic
1 flank steak (about 3 pounds)
Black pepper
Salt
6 hero sandwich rolls
Onions:
2 tablespoons extra-virgin olive oil
3 medium red onions, sliced 1/3-inch thick
3 cloves garlic, smashed
1 1/2 teaspoons salt
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon hot sauce
1/2 cup low sodium-canned chicken broth
4 ounces blue cheese, crumbled (about 1/2 cup)
1 cup mayonnaise or sour cream, or combination
1 lemon, zest finely grated
Black pepper
Mix the Worcestershire, olive oil, hot sauce, and 5 cloves of chopped garlic in a large glass baking dish. Add the steak, turning until evenly coated. Marinate at room temperature for 15 to 30 minutes, or cover and refrigerate for up to 4 hours, flipping the steak once or twice.
Heat a large skillet over medium-high heat, add the olive oil and when shimmering add the onions. Cook, stirring occasionally; until the onions are brown, then stir in the garlic, salt, thyme, and hot sauce, cook until onions are tender. Add the broth and scrape up any browned bits from the bottom of the pan. Cook until all the chicken broth is gone, and then season with pepper.
Remove the steak and season 1 side with salt and pepper. Place seasoned side of the meat down on the grill. Cook the steak undisturbed for 5 minutes. Season the other side of the steak with salt and pepper and flip. When done let the meat rest for 15 minutes.
Meanwhile, mash the blue cheese in a bowl with the mayonnaise or sour cream, lemon zest, and pepper, to taste.
Cut the rolls in half and brush the insides with olive oil. Grill until warm on each side, about 1 minute. Rub the toasted bread with the remaining clove of garlic.
Thinly slice the meat across the grain and assemble the sandwiches. Spread a few tablespoons of the blue cheese sauce on each sandwich, top with some of the steak and onions. [Full story »]
Steak:
1/4 cup Worcestershire sauce
1/4 cup extra-virgin olive oil, plus for rolls
1 tablespoon hot sauce
6 cloves garlic
1 flank steak (about 3 pounds)
Black pepper
Salt
6 hero sandwich rolls
Onions:
2 tablespoons extra-virgin olive oil
3 medium red onions, sliced 1/3-inch thick
3 cloves garlic, smashed
1 1/2 teaspoons salt
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon hot sauce
1/2 cup low sodium-canned chicken broth
4 ounces blue cheese, crumbled (about 1/2 cup)
1 cup mayonnaise or sour cream, or combination
1 lemon, zest finely grated
Black pepper
Mix the Worcestershire, olive oil, hot sauce, and 5 cloves of chopped garlic in a large glass baking dish. Add the steak, turning until evenly coated. Marinate at room temperature for 15 to 30 minutes, or cover and refrigerate for up to 4 hours, flipping the steak once or twice.
Heat a large skillet over medium-high heat, add the olive oil and when shimmering add the onions. Cook, stirring occasionally; until the onions are brown, then stir in the garlic, salt, thyme, and hot sauce, cook until onions are tender. Add the broth and scrape up any browned bits from the bottom of the pan. Cook until all the chicken broth is gone, and then season with pepper.
Remove the steak and season 1 side with salt and pepper. Place seasoned side of the meat down on the grill. Cook the steak undisturbed for 5 minutes. Season the other side of the steak with salt and pepper and flip. When done let the meat rest for 15 minutes.
Meanwhile, mash the blue cheese in a bowl with the mayonnaise or sour cream, lemon zest, and pepper, to taste.
Cut the rolls in half and brush the insides with olive oil. Grill until warm on each side, about 1 minute. Rub the toasted bread with the remaining clove of garlic.
Thinly slice the meat across the grain and assemble the sandwiches. Spread a few tablespoons of the blue cheese sauce on each sandwich, top with some of the steak and onions. [Full story »]
London Broil
Ingredients:
3 -5 lbs london broil beef
1/4 cup oil
1/3 cup vinegar
2 onions, diced (or chopped)
6 garlic cloves, minced
3 tablespoons soy sauce
3 tablespoons brown sugar
1/2 teaspoon pepper [Full story »]
3 -5 lbs london broil beef
1/4 cup oil
1/3 cup vinegar
2 onions, diced (or chopped)
6 garlic cloves, minced
3 tablespoons soy sauce
3 tablespoons brown sugar
1/2 teaspoon pepper [Full story »]
Tomato Soup
Ingredients:
1 teaspoon canola oil
1/4 teaspoon salt
1 small onion, chopped (about 1 cup)
3 cloves garlic, minced (about 1 tablespoon)
1 small jalapeno pepper, seeded and finely chopped
1 teaspoon ground cumin
3/4 teaspoon dried oregano
4 cups low-sodium chicken broth
2 (14.5-ounce) cans no salt added diced tomatoes with juice
1/4 cup fresh lime juice
1/4 cup reduced-fat sour cream
2 tablespoons chopped fresh cilantro leaves
Directions:
Heat 1 teaspoons of oil in a large heavy skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until onion is translucent. Add the garlic, jalapeno, cumin, and oregano and cook for 1 minute more. Add the broth and tomatoes, bring to a boil, then reduce the heat to low and simmer for about 10 minutes. Stir in lime juice.
Remove the pan from the heat and puree with an immersion blender or in 2 batches in a regular blender until the soup lightens in color but chunks of tomato remain, about 30 seconds. Serve the soup topped with the tortilla strips, sour cream, and a sprinkle of cilantro. [Full story »]
1 teaspoon canola oil
1/4 teaspoon salt
1 small onion, chopped (about 1 cup)
3 cloves garlic, minced (about 1 tablespoon)
1 small jalapeno pepper, seeded and finely chopped
1 teaspoon ground cumin
3/4 teaspoon dried oregano
4 cups low-sodium chicken broth
2 (14.5-ounce) cans no salt added diced tomatoes with juice
1/4 cup fresh lime juice
1/4 cup reduced-fat sour cream
2 tablespoons chopped fresh cilantro leaves
Directions:
Heat 1 teaspoons of oil in a large heavy skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until onion is translucent. Add the garlic, jalapeno, cumin, and oregano and cook for 1 minute more. Add the broth and tomatoes, bring to a boil, then reduce the heat to low and simmer for about 10 minutes. Stir in lime juice.
Remove the pan from the heat and puree with an immersion blender or in 2 batches in a regular blender until the soup lightens in color but chunks of tomato remain, about 30 seconds. Serve the soup topped with the tortilla strips, sour cream, and a sprinkle of cilantro. [Full story »]
Shrimp Puffs
Ingredients:
Cooking spray, for coating the muffin tin
1 7 1/2-ounce can refrigerator biscuits
1 cup shredded reduced fat monterey jack cheese
1 scallion, white part and some green, chopped
1/2 cup low fat mayonnaise
1/2 pound baby shrimp, cooked and peeled
1/2 teaspoon chopped fresh dill
Directions:
Preheat the oven to 350 degrees F. Coat a miniature-muffin tin with cooking spray.
Split each biscuit in half and place each half in a muffin cup, pressing it into the bottom and up the sides.
In a medium-size bowl, mix the cheese, scallion, mayonnaise, shrimp and dill. Place 1 tablespoon of the shrimp mixture on top of each biscuit. Bake for 20 minutes, or until the puffs are golden. [Full story »]
Cooking spray, for coating the muffin tin
1 7 1/2-ounce can refrigerator biscuits
1 cup shredded reduced fat monterey jack cheese
1 scallion, white part and some green, chopped
1/2 cup low fat mayonnaise
1/2 pound baby shrimp, cooked and peeled
1/2 teaspoon chopped fresh dill
Directions:
Preheat the oven to 350 degrees F. Coat a miniature-muffin tin with cooking spray.
Split each biscuit in half and place each half in a muffin cup, pressing it into the bottom and up the sides.
In a medium-size bowl, mix the cheese, scallion, mayonnaise, shrimp and dill. Place 1 tablespoon of the shrimp mixture on top of each biscuit. Bake for 20 minutes, or until the puffs are golden. [Full story »]
Buffalo Chicken Pizza
Ingredients:
3/4 pound chicken breast cutlets
Extra-virgin olive oil, for drizzling
2 teaspoons grill seasoning
1 pizza dough, store bought
Cornmeal or flour, to handle dough
2 tablespoons butter
1 tablespoons Worcestershire sauce
2 to 3 tablespoons hot sauce, medium to spicy heat
1/2 cup tomato sauce
1 cup shredded Monterey Jack cheese
1/2 cup blue cheese crumbles
3 scallions, thinly sliced
Directions:
Preheat oven to 425 degrees F. Preheat grill pan to high.
Place chicken on a plate and drizzle extra-virgin olive oil over the chicken then season with grill seasoning. When grill is hot, add chicken and cook about 3 minutes on each side.
Stretch dough to form pizza using cornmeal or flour to help you handle it. Set pizza on pizza pan to the side and clean board.
In a medium skillet over medium heat, melt butter and stir in Worcestershire, hot sauce, and tomato sauce.
Remove the chicken from grill and thinly slice it. Add chicken to sauce and coat. Cover the pizza dough with the saucy Buffalo chicken, cheeses, and scallions. Bake 18 minutes or until crisp.
[Full story »]
3/4 pound chicken breast cutlets
Extra-virgin olive oil, for drizzling
2 teaspoons grill seasoning
1 pizza dough, store bought
Cornmeal or flour, to handle dough
2 tablespoons butter
1 tablespoons Worcestershire sauce
2 to 3 tablespoons hot sauce, medium to spicy heat
1/2 cup tomato sauce
1 cup shredded Monterey Jack cheese
1/2 cup blue cheese crumbles
3 scallions, thinly sliced
Directions:
Preheat oven to 425 degrees F. Preheat grill pan to high.
Place chicken on a plate and drizzle extra-virgin olive oil over the chicken then season with grill seasoning. When grill is hot, add chicken and cook about 3 minutes on each side.
Stretch dough to form pizza using cornmeal or flour to help you handle it. Set pizza on pizza pan to the side and clean board.
In a medium skillet over medium heat, melt butter and stir in Worcestershire, hot sauce, and tomato sauce.
Remove the chicken from grill and thinly slice it. Add chicken to sauce and coat. Cover the pizza dough with the saucy Buffalo chicken, cheeses, and scallions. Bake 18 minutes or until crisp.
[Full story »]
Parmesan Crusted Pork Chops
Ingredients:
2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper
6 tablespoons olive oil
Lemon wedges, for serving
Directions:
Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.
[Full story »]
2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper
6 tablespoons olive oil
Lemon wedges, for serving
Directions:
Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.
[Full story »]
Blue Cheese Coleslaw
Ingredients:
1/2 small head green cabbage
1/2 small head red cabbage
4 large carrots, scrubbed or peeled
2 cups (16 ounces) good mayonnaise
1/4 cup Dijon mustard
2 tablespoons whole grain mustard
2 tablespoons apple cider vinegar
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups (6 ounces) crumbled Roquefort blue cheese
1 cup chopped fresh parsley leaves
Directions:
Cut the cabbages in half and then in quarters and cut out the cores. Set up the food processor with the slicing blade and place the pieces of cabbage, one at a time, lying horizontally in the feed tube. (If they don't fit, cut them to fit lying down.) Place the feed tube pusher on top and turn on the processor. Don't push on the feed tube pusher or the slices will turn out too thick! Continue with the remaining red and green cabbage quarters. Transfer into a large bowl, discarding any very large pieces. Before you pour the dressing on the salad, save a handful of the grated vegetables to decorate for serving. Change the slicing blade for the large shredding blade and cut the carrots so they also lie down in the feed tube. Since the carrots are hard, replace the feed tube pusher and press firmly with the food processor on. Transfer to bowl with the cabbages. In a medium bowl, whisk together the mayonnaise, both mustards, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well. Add crumbled blue cheese and parsley and toss together. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld. [Full story »]
1/2 small head green cabbage
1/2 small head red cabbage
4 large carrots, scrubbed or peeled
2 cups (16 ounces) good mayonnaise
1/4 cup Dijon mustard
2 tablespoons whole grain mustard
2 tablespoons apple cider vinegar
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups (6 ounces) crumbled Roquefort blue cheese
1 cup chopped fresh parsley leaves
Directions:
Cut the cabbages in half and then in quarters and cut out the cores. Set up the food processor with the slicing blade and place the pieces of cabbage, one at a time, lying horizontally in the feed tube. (If they don't fit, cut them to fit lying down.) Place the feed tube pusher on top and turn on the processor. Don't push on the feed tube pusher or the slices will turn out too thick! Continue with the remaining red and green cabbage quarters. Transfer into a large bowl, discarding any very large pieces. Before you pour the dressing on the salad, save a handful of the grated vegetables to decorate for serving. Change the slicing blade for the large shredding blade and cut the carrots so they also lie down in the feed tube. Since the carrots are hard, replace the feed tube pusher and press firmly with the food processor on. Transfer to bowl with the cabbages. In a medium bowl, whisk together the mayonnaise, both mustards, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well. Add crumbled blue cheese and parsley and toss together. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld. [Full story »]
Cucumber Salad
Ingredients:
1 cucumber, peeled and diced
1 cup (1/4 whole) honeydew, finely diced
Kosher salt
2 cups Greek yogurt
1/4 red onion, thinly sliced
1 jalapeno, seeded and finely minced
Directions:
Put the cucumbers and honeydew in a fine mesh sieve set over a bowl. Sprinkle with a pinch of salt and allow it to sit for 5 minutes. Press out as much liquid as possible. Toss the cucumber and melon with the yogurt, onion and pepper in a serving bowl. Cover and chill in the refrigerator at least 1 hour. [Full story »]
1 cucumber, peeled and diced
1 cup (1/4 whole) honeydew, finely diced
Kosher salt
2 cups Greek yogurt
1/4 red onion, thinly sliced
1 jalapeno, seeded and finely minced
Directions:
Put the cucumbers and honeydew in a fine mesh sieve set over a bowl. Sprinkle with a pinch of salt and allow it to sit for 5 minutes. Press out as much liquid as possible. Toss the cucumber and melon with the yogurt, onion and pepper in a serving bowl. Cover and chill in the refrigerator at least 1 hour. [Full story »]
Roasted Red Pepper Sandwiches
Ingredients:
1/2 cup finely chopped seeded cucumber
1 (7-ounce) bottle roasted red bell peppers, drained and finely chopped
3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
1/3 cup (about 3 ounces) block-style fat-free cream cheese, softened
3 tablespoons minced red onion
1/4 teaspoon salt
1 garlic clove, minced
8 (1 1/2-ounce) slices whole-grain bread
8 romaine lettuce leaves
Directions:
Spread cucumber and bell peppers onto several layers of heavy-duty paper towels; let stand 5 minutes to drain excess moisture. Scrape into a medium bowl using a rubber spatula. Add the cheeses, onion, salt, and garlic; stir with a fork until well blended. Spread about 1/2 cup cheese mixture over 4 bread slices; top each serving with 2 lettuce leaves and 1 bread slice.
[Full story »]
1/2 cup finely chopped seeded cucumber
1 (7-ounce) bottle roasted red bell peppers, drained and finely chopped
3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
1/3 cup (about 3 ounces) block-style fat-free cream cheese, softened
3 tablespoons minced red onion
1/4 teaspoon salt
1 garlic clove, minced
8 (1 1/2-ounce) slices whole-grain bread
8 romaine lettuce leaves
Directions:
Spread cucumber and bell peppers onto several layers of heavy-duty paper towels; let stand 5 minutes to drain excess moisture. Scrape into a medium bowl using a rubber spatula. Add the cheeses, onion, salt, and garlic; stir with a fork until well blended. Spread about 1/2 cup cheese mixture over 4 bread slices; top each serving with 2 lettuce leaves and 1 bread slice.
[Full story »]
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