Italian Braised Beef Short Ribs with Gnocchi

This recipe is from the Publix Apron series. You need a slow cooker to prepare this dish.

Ingredients
1 medium onion, thinly sliced
1/4 cup sun-dried tomato spread
1 (1.3-oz) packet Parma Rosa sauce mix, divided
1 teaspoon dried Italian seasoning
2 lb beef chuck short ribs
1 (24-oz) jar arrabbiata (or marinara) specialty pasta sauce, divided
1 (14-oz) can low-sodium beef broth, divided
1 (16-oz) package gnocchi pasta
1/4 teaspoon pepper

Prep
Slice onion.
Steps
Combine tomato spread, 1 teaspoon Parma Rosa sauce mix, and Italian seasoning; coat ribs with tomato mixture (wash hands).
Place ribs in slow cooker with onions, one-half of the broth, and one-half of the pasta sauce; cook on HIGH 4–6 hours (or LOW 6–8 hours) or until meat is tender.
Skim any excess fat from meat mixture. Whisk remaining broth, pasta sauce, and Parma Rosa sauce mix until blended; add to slow cooker. Stir in gnocchi; cook 8–10 minutes or until pasta is tender. Serve.

Coconut Chocolate Cake

A must for chocolate & coconut lovers!

cooking spray & flour for cake pans
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. kosher salt
1 cup whole milk
1/2 cup canola oil
2 large eggs
2 tsp. pure vanilla extract
3/4 cup boiling water
1 1/2 cups heavy cream
1/2 cup reduced fat sour cream
1/4 cup confectioner's sugar
2 cups unsweetened coconut

1. Heat oven to 350°F. Coat two 8 x 2-in. round cake pans with nonstick spray. Line bottoms with wax paper; spray the paper. Dust with flour.

2. In a large bowl, whisk together flour, cocoa, granulated and brown sugars, baking soda, baking powder and salt. In a large measuring cup or bowl, whisk together milk, oil, eggs and vanilla. Add the milk mixture to the flour mixture and mix until fully incorporated.

3. Add the boiling water to the batter and mix well to combine (the batter will be thin). Divide the batter between the prepared pans and bake until a wooden pick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes in the pan before transferring to a wire rack to cool completely.

4. Meanwhile, using an electric mixer, beat the heavy cream, sour cream and confectioners’ sugar in a large bowl until stiff peaks form. Place one of the cakes on a platter and spread 1 cup frosting over the top. Top with the remaining cake and frost with the remaining icing. Gently pat the coconut all over the cake. Serve immediately or refrigerate, up to 1 day.

Cuban Style Tilapia

This is an easy and delicious way to make tilapia for a quick and tasty dinner.
We like to serve it with black beans & brown rice.

olive oil spray
2 tilapia fillets
2 T. lime juice
1/2 tsp. seasoned salt

Spray the top of the fish with the olive oil spray. Then squeeze the lime juice on top of the fish. Put the seasoned salt on top of the lime juice. Broil in the oven 4-6 inches from the heat for 6-8 minutes.

Arugula and Fig Salad with Prosciutto and Grated Almonds

Serves: 8

1/4 cup plus 2 1/2 tablespoons sherry vinegar
1 teaspoon raw sugar
1/2 teaspoon smoked paprika
1 tablespoon honey
1/2 cup extra-virgin olive oil
Salt and freshly ground pepper
3/4 cup blanched, roasted almonds
3 ounces arugula greens, large leaves torn into bite-size pieces
12 green fresh figs, quartered
4 1/2 ounces thinly sliced prosciutto

Directions:
1. In a small saucepan, combine 1/4 cup of the sherry vinegar with the sugar and simmer over moderate heat until syrupy and reduced to 1 tablespoon, about 8 minutes.
2. In another small saucepan, warm the paprika over moderate heat until fragrant, 15 seconds. Stir in the honey and the remaining 2 1/2 tablespoons of vinegar and scrape into a bowl. Whisk in the olive oil. Season the dressing with salt & pepper.
3. Using a microplane grater, finely grate 1/4 cup of the almonds over a sheet of wax paper. In a large bowl, toss the greens with 1/4 cup of the dressing and transfer to a platter. Add the figs to the bowl and toss with 1 tablespoon of the dressing, then arrange on the platter.
4. Drape the prosciutto over the greens and scatter the whole almonds around the platter. Sprinkle the grated almonds over the prosciutto and drizzle with the sherry vinegar syrup. Serve the salad, passing the remaining dressing at the table.

Baked Flounder with Tomato Caper Sauce

This is a delicious way to cook flounder. It takes a little bit of time & work, but it is worth it!


For Sauce:
2 tbsp. olive oil
1 medium onion, finely chopped
1 cup finely chopped fennel bulb
1 garlic clove, thinly sliced
1 (14 1/2 oz.)can diced tomatoes, including juice
1/4 cup dry, white wine
2 tbsp. capers, rinsed & drained
1/4 tsp. salt
1/8 tsp. black pepper


For Flounder:
1/2 cup fine, dry, bread crumbs
3 tbsp. unsalted butter, well softened
1/4 tsp. salt
1/8 tsp. black pepper
4 (6 oz.) pieces skinless flounder or sole fillet
2 tbsp. dry, white wine


Make Sauce:
Preheat oven to 425.
Heat oil in 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute onion & fennel, stirring, until golden, about 8 minutes.
Add garlic and saute, stirring, 30 seconds. Add tomatoes and wine and simmer briskly until liquid is reduced by one third, about 5 minutes. Stir in capers, salt, & pepper. Then transfer to a 2 quart gratin dish or other wide shallow baking dish.


Prepare Flounder:
Stir together bread crumbs, butter, salt, & pepper with a fork until combined. Season flounder with salt & pepper, then roll each fillet, skinned side up, into a cylinder and arrange, seam side down, on top of sauce. Gently press bread crumbs onto flounder.

Put flounder on sauce and drizzle wine carefully around fish sauce (not over fish) and bake in middle of oven until fish is just cooked through, 20-25 minutes.

Roast Dill Marinated Salmon

1 oz. chopped fresh dill (no stems attached)
1 tablespoon garlic, finely chopped
1 teaspoon sugar
2 tablespoons soy sauce
2 tablespoons soybean oil (or neutral flavored oil)
4 - 5 oz. salmon fillets, skin removed

Preheat oven to 425. Mix dill, garlic, sugar, soy sauce and 1 tablespoon of oil, reserve. In a hot, nonstick pan, add 1 tablespoon oil and sear the salmon fillets for 30 to 45 seconds on each side (or until nicely browned). Remove from pan and let cool five minutes. Smear all sides of fish with marinade and allow fish to sit at room temperature for at least 1/2 hour before roasting. Place fish on sheet tray and roast for 5 to 10 minutes. It will appear flaky when done.

Passover Brisket

This recipe is courtesy of Emeril Lagasse.

8 to 10 pound brisket
Garlic cloves
1 quart beef stock (unsalted or low salt)
3 large onions, sliced
3 tablespoons vegetable oil
2 teaspoons salt
2 teaspoons Emeril's Original Essence
1 teaspoon freshly ground black pepper, to taste
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup ketchup
1 cup chili sauce
1 cup brown sugar

Preheat oven to 500 degrees F.

Using a paring knife and your finger, stuff brisket all over with garlic. Place brisket in a baking dish or casserole and bake until browned on top. Remove from oven, turn brisket and return to oven until browned on both sides. Reduce oven temperature to 350 degrees F. Add enough beef stock to casserole to come up 1 inch on sides, cover with foil and bake

Feta Turkey Burgers With Spinach

This was given to us by our sister-in-law Tricia (who found this recipe in the Sun-Sentinel). It can also be made with ground chicken.

1 1/4 to 1 1/3 lbs. extra-lean ground turkey breast
1 teaspoon dried oregano
1 teaspoon minced onion
1/4 teaspoon ground black pepper
1/2 teaspoon salt
2 tablespoons applesauce
1 tablespoon Dijon mustard
1/4 cup panko bread crumbs
1 1/2 cups chopped fresh spinach
1/2 cup crumbled feta cheese (regular or low-fat)

4 grilled zucchini slices
4 honey-wheat or favorite hamburger buns, toasted or grilled
Romaine lettuce leaves
4 slices tomato
Tzatziki sauce (optional)

Preheat the grill to medium.

In a large bowl, combine the ground turkey breast, oregano, minced onion, black pepper and salt. Fold in the applesauce, Dijon, panko, spinach and feta. Shape into 4 patties about 5 to 6 ounces each.

Grill the patties about 6 minutes on each side or until thoroughly cooked through. The internal temperature should register 165 degrees. Grill the zucchini slices alongside the burgers, brushing them with a bit of oil and seasoning with salt and pepper before grilling. Grill the zucchini about 2 minutes per side.

On the bottom bun, place some romaine leaves, add a tomato slice, grilled zucchini slices and turkey burger. Place a dollop of tzatziki sauce on top, if desired.

Makes 4 burgers.

Tzatziki Sauce:
Mix 1/2 cup chopped cucumber with 1/3 cup plain Greek-style yogurt and 1/3 cup sour cream (or use 2/3 cup of either one), salt and pepper, garlic, and fresh or dried oregano, to taste.

Blueberry Sauce

This sauce is delicious and best on either pancakes or the overnight french toast recipe.

3/4 cup plus 2 teaspoons white sugar
1 tablespoon plus 1 3/4 teaspoons cornstarch
3/4 cup plus 2 teaspoons water
3/4 cup plus 2 teaspoons fresh blueberries
2 1/2 teaspoons butter

In a medium saucepan, mix the sugar, cornstarch and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the blueberries. Reduce heat and simmer 10 minutes, until the blueberries burst. Stir in the butter and serve.

Overnight Blueberry French Toast

Makes 8 servings. Serve with blueberry sauce (posted under separate listing).

9 1/2 slices day-old bread, cut into 1 inch cubes (we used Challah)
1 5/8 (8-ounce) packages cream cheese, cut into 1 inch cubes
3/4 cup plus 2 teaspoons fresh blueberries
9 1/2 eggs (beaten)
1 1/2 cups plus 2 tablespoons milk
3/4 teaspoon vanilla extract
1/4 cup plus 1 teaspoon maple syrup

1. Lightly grease a 9 x 13 inch baking dish. Arrange half the bread cubes in the dish and top with cream cheese cubes. Sprinkle all the blueberries over the cream cheese and top with remaining bread cubes.
2. In a large bowl, mix the eggs, milk, vanilla extract and syrup. Pour over the bread cubes. Cover and refrigerate overnight.
3. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees.
4. Cover and bake 30 minutes. Uncover and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
5. Serve with blueberry sauce (see separate posting).

Fluffy Pancakes

Makes 8 servings.

1 1/2 cups milk
1/4 cup white vinegar
2 cups all-purpose flour
1/4 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1/4 cup butter (melted)
cooking spray

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk eggs and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
3. Heat a large skillet over medium heat and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet and cook until bubbles appear on the surface. Flip with a spatula and cook until browned on the other side.

Slow-Cooker Balsamic-Glazed Short Ribs

1 tablespoon olive oil
4-5 lbs. bone-in beef short ribs, well trimmed
Salt and freshly ground pepper
2 large garlic cloves, finely chopped
1/2 cup dry red wine
1/3 cup balsamic vinegar
1 3-inch sprig fresh rosemary

1. In a large, heavy skillet, heat oil over medium-high heat. Pat meat dry and place only as many pieces as will fit in skillet without crowding. Cook until nicely browned on all sides. Transfer to a large slow-cooker; repeat with remaining short ribs. Sprinkle ribs with salt and pepper to taste.
2. Discard all but 1 tablespoon of the fat in skillet and reduce heat to medium. Add garlic and cook 1 minute. Add wine and vinegar and bring to a simmer, scraping bottom of skillet. Pour liquid over ribs; add rosemnary. Cover slow-cooker and cook on low 8 hours or until ribs are very tender.
3. Remove ribs from slow-cooker. Discard any loose bones and rosemary sprig. Cover ribs; keep warm.
4. Skim fat off the liquid. Pour remaining sauce into a saucepan and cook over medium-high heat until reduced and slightly thickened. Spoon sauce over ribs; serve hot.

Makes 6 servings.
Each serving: 263 calories, 17g fat, 24g protein, 3g carb

Green Herb Dip

This is another Ina Garten recipe and one of her favorites, so it has to be good! A great appetizer to serve when you have guests over...simple to prepare and has a great taste. Makes 2 cups. Serve with raw veggies, chips, or crackers.

8 oz. cream cheese, room temperature
1/2 cup sour cream, room temperature
1/2 cup mayonnaise
3/4 cup chopped scallions, green & white parts (3 scallions)
1/4 chopped fresh flat-leaf parsley
1 tbsp. chopped fresh dill
1 tsp. kosher salt
1/4 tsp. black pepper

Put all ingredients in a food processor and blend until combined. Pulse 10-12 times. Do not puree. Serve at room temperature.

Red Velvet Cupcakes

This is a Paula Dean recipe. These are a great alternative to traditional devils food cake when you are in the mood for a chocolate cupcake.

CUPCAKES:
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tbsp. red food coloring
1 tsp. white distilled vinegar
1 tsp. vanilla extract

Preheat oven to 350. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, & cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, & vanilla with a handheld electric mixer. Add the sifted ingredients to the wet and mix until smooth and thoroughly combined. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20-22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

CREAM CHEESE FROSTING:
* see Red Velvet Cake.

Red Velvet Cake

This is a Bobby Flay recipe. It is super fattening and loaded with calories, but worth it if you want to splurge!

CAKE:
3 3/4 cups all-purpose flour
3 tbsp. Dutch processed cocoa powder
1 1/2 tsp. baking soda
1/2 tsp. salt
12 tbsp. unsalted butter, at room temperature
2 1/4 cups granulated sugar
3/4 cups vegetable oil
3 large eggs, at room temperature
1/1/2 tsp. pure vanilla extract
1 1/2 tsp. red wine vinegar
1 tbsp. red food coloring
1 1/2 cups buttermilk, at room temperature

Preheat oven to 350. Butter & flour 2 (9") cake pans and line each pan with parchment paper. Whisk together the flour, cocoa powder, baking soda, & salt in small bowl. Cream the butter, sugar, & oil until light & fluffy ( with a paddle attachment to the mixer). Add the eggs, one at a time, scraping down the sides of the bowl and beat until incorporated. Beat in the vanilla, vinegar, & food coloring. Add the flour mixture to the batter in 3 batches alternating with the buttermilk, mixing well after each addition. Divide the batter evenly between the prepared pans and bake for 30-40 minutes or until a wooden skewer inserted into the center come out with a few moist crumbs. Cool on a baking rack for 15 minutes before removing the cake from the pan. Let cool completely before frosting. Slice each cake into 2 layers and frost.

FROSTING:
1 lb. cream cheese, softened
2 sticks butter, softened
1 tsp. vanilla extract
4 cups sifted confectioners' sugar

In a large mixing bowl, beat the cream cheese, butter, & vanilla together until smooth. Add the sugar and on a low speed, beat until incorporated. In crease the speed to high and mix until very light & fluffy.

Applesauce Oatmeal Muffins

Another healthy, easy tasty muffin recipe. This recipe makes 12 muffins.  1 muffin has 180 calories and 2 gm. fiber.

1 1/4 cup regular oats
1 1/4 cups whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1 cup unsweetened applesauce
1/2 cup lowfat buttermilk
1/2 cup packed brown sugar
2 tbsp. canola oil
1 egg, lightly beaten
cooking spray

Spray the muffin tins with cooking spray & preheat oven to 400.

In a large bowl, combine flour, oats, baking powder, baking soda, salt, & cinnamon.  Whisk together.

In a medium bowl, combine applesauce, buttermilk, brown sugar, oil, & egg.  Whisk together.

Make a dry well in dry ingredients and add applesauce mixture.

Stir until just moist.

Fill muffin tins and bake for 16-18 minutes or until toothpick comes out clean.

Mounds Bars

Julie found this recipe online and had to put it on the blog right away! She hasn't tried it yet, but how can this not be good with these ingredients!!!

2 cups graham crackers, crushed
1/2 cup butter, melted
1/2 cup sugar
14 oz. condensed milk, sweetened
1 cup shredded coconut
1 1/2 cup chocolate chips
1 tbsp. peanut butter

DIRECTIONS:
Mix together first three ingredients. Pack in a greased 9x13 in. pan. Bake at 350 degrees for 10 minutes. Combine milk and coconut and spread over graham cracker mixture. Bake for 15 minutes more or until golden brown. Melt chips and peanut butter and spread over cooled coconut and graham cracker mixture. Refrigerate. Serve.

Beef Stew with Ale

This recipe is from Chef Bryan Voltaggio of Volt in Frederick, MD...taken from Esquire Magazine.

2 lbs. beef brisket, trimmed & cut into large 2-inch dice
coarse salt & pepper to taste
2 tablespoons Wondra flour
5 tablespoons canola oil
2 cups Portobello mushroom caps (diced)
2 cloves garlic (minced)

Vegetables:
1 1/2 cups pearl onions (8 oz.)
1 cup diced carrots
1 cup diced celery
1 cup diced rutabaga or turnip
1 cup diced Yukon-Gold potatoes

2 bottles brown lager (Wild Goose)
2 cups beef broth or stock
3 teaspoons malt vinegar
4 sprigs fresh thyme (leaves picked from stem)
2 small sprigs rosemary (off stem & roughly chopped)

1. Season all sides of beef with salt & pepper...lightly dust with flour.
2. Add canola oil to Dutch oven and place over high heat. When oil is almost smoking (or shimmering in pan), brown meat in small batches, turning to sear all sides. When done, remove from pot.
3. Add mushrooms and roast in beef fat until browned. Add garlic and cook, stirring until just softened (but not colored), about three minutes. Remove and reserve.
4. Add vegetables and cook, stirring to brown onion (about 10 minutes).
5. Remove vegetables and add meat back to pot. Add lager and bring to a boil, then reduce heat, skimming fat from surface. Reduce beer by 2/3 (about 8 minutes)...it reduces quickly). Add beef stock, cover and simmer over low heat about one hour.
6. Then add browned potato and vegetables. Cook another hour. Then add vinegar. Stir in herbs and mushrooms.

Chicken Cobb Burger

This recipe was taken from Bobby Flay. I made a couple of changes: left out the avocado and changed the blue cheese for American. You can easily make variations of this based on individual tastes. It was delicious! The dressing on the lettuce made the burger juicy with just the right flavorings. This was so simple to make and so good!

FOR THE BURGER:
4 strips of bacon (1/2 in. thick)
1 lb. ground chicken, 90% lean
2 T. canola oil
salt
black pepper
1/2 cup crumbled blue cheese
4 burger buns, split
1 large ripe beefsteak tomato, cut into 4 slices
1 ripe avocado, peeled, pitted, & cut into 8 slices

FOR THE VINAIGRETTE:
2 T. red wine vinegar
1 T. fresh lemon juice
1 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1 clove garlic, finely chopped
1/4 tsp. sugar
1/4 tsp. kosher salt
1/4 tsp. black pepper
3 T. olive oil
1 cup finely shredded romaine lettuce

Whisk together all ingredients in a small bowl. Cover and refrigerate for at least 30 minutes. Just before serving the burgers, place the romaine in the dressing and toss thoroughly with the vinaigrette.

DIRECTIONS:
Heat grill to medium. Grill bacon until golden brown & slightly crispy, 3-4 minutes on each side. Remove and place on paper towel. Increase grill to high heat. Form meat into 4 burgers. Brush with canola oil and salt & pepper both sides thoroughly.
Grill until golden and cooked through, about 5 minutes per side. Top the burgers with the cheese, close the cover, and continue cooking until cheese begins to melt, about 1 minute. Place the burgers on the bottom half of the buns and top with a tomato slice, a slice of bacon (cut in half), and some of the dressed romaine. Cover each burger with the bun top and serve.

Chicken Burgers

This is a recipe from Giada which is tasty and simple to make. Sometimes we yearn for a burger that isn't as heavy as a beef burger, but has flavor. We find that we like ground chicken a little better than ground turkey. It doesn't seem to be as dry.

TOPPING:
1 cup mayo
1/4 cup fresh rosemary
1 clove garlic, minced

BURGERS:
1 lb. ground chicken
1/2 tsp. Kosher salt
1/4 tsp. black pepper
4 buns
1/4 cup olive oil
1 cup arugula

Add chicken, S&P, and 1/2 of mayo mixture to a medium bowl. Make 4 patties. Cook on grill about 7 minutes each side. Brush each roll with olive oil and 1 tsp. mayo mixture. Grill until golden. Spread mayo mixture on tops & bottoms of buns. Place burgers on botom of buns. Top each burger with 1/4 cup arrugula. Place top of bun on the top!

Dana's Brie & French Bread Ring

This is a fast & simple appetizer that is sure to please everytime! Julie's daughter Dana gave us this recipe.

1 Pillsbury French bread loaf (refrigerated section)
1 Brie cheese ring
red grapes
powdered sugar

Bake the bread according to package directions. Before baking, twist the bread into a circle or semicircle shape. 5-10 minutes before the bread is done, put the Brie cheese in the middle of the loaf. Continue baking until bread golden brown and Brie is just starting to melt. Be careful not to cook the Brie too long. Put the Brie ring on a platter surrounded by the red grapes. Sprinkle the entire thing with powdered sugar. This makes a beautiful presentation.

Mini Cheese Meatloaves

Julie found this recipe in the food blog world. They looked interesting because of the cheese, oatmeal, & brown sugar in the ingredients. Well, these did not disappoint! They were delicious and will now become the "favorite" meatloaf to make in Julie's house. This recipe serves 4 and goes well with mashed potaoes.

meatloaves:
1 egg
3/4 cup milk
1 cup shredded cheese
1/2 cup quick cooking oats
1/4-1/2 cup breadcrumbs
1/2 cup chopped onion
1 tsp. salt
1 lb. lean ground beef

sauce:
2/3 cup ketchup
1/2 cup packed brown sugar
1 1/2 tsp. prepared yellow mustard

Combine all ingredients for meatloaves together. Mix well. Form 4 mini loaves. Place on baking sheet. Combine ingredients for sauce. Stir well. Pour over each meatloaf and cover all sides of meat with sauce. Bake in 350 oven for @ 50 minutes until cooked on the inside.

Trisha's Shrimp

Thanks to Melissa's neighbor Trisha for this simple and delicious low-cal dish! It's great served with Jasmine rice.

shrimp
carrots and zucchini(shredded or sliced into thin sticks)
1/3 cup soy sauce
3 teapoons minced garlic
1/3 cup honey

Saute vegetables in a small amount of olive oil. Remove vegetables and saute shrimp in same pan. Then put vegetables back in pan and add remaining ingredients until well blended.

Bobby Flay's Spanish Style Pork

If you are tired of the usual way to make pork tenderloin, this is a different and tasty way to prepare it. The flavor of the pork marinade mixes well with the black beans & rice. It has a bit of a kick to it! One of our favorites!

Vinagrette:
1 1/2 cups orange juice
1/8 cup sherry vinegar
1 tsp. Dijon mustard
1 tsp. chile powder
1/2 cup olive oil
Heat orange juice and reduce to 1/8 cup. Let cool slightly. Combine orange syrup, sherry, mustard, & chile powder in a blender for 30 seconds. Add oil until with motor going until it emulsifies. Season with salt @ pepper.

Marinade:
1/3 cup lime juice
3 tbsp. chile powder
1 tsp. cayenne pepper
1/2 cup olive oil
1/2 tsp. salt
Combine all ingredients in blender until smooth. Reserve 1/4 cup marinade for basting. Pour rest of marinade into a baking dish.

Pork:
1 pound pork tenderloin
Marinate pork with prepared marinade in the refrigerator for 4 hours. Cover.
Preheat grill. Grill 10-12 minutes basting with reserve marinade. Let cool 10 minutes before slicing.

Black beans & rice:
1 can black beans
4 cups cooked rice
Cook beans & rice according to package directions. Spoon rice onto large platter. Top with beans and sliced pork. Drizzle vinagrette over top. Serve.

Cranberry, Carmelized Onion, and Goat Cheese Dip

A good and tasty dip!

8-ounce package cream cheese, softened
4-ounce package goat cheese, room temperature
1 cup finely shredded Cheddar cheese, room temperature
2 teaspoons vegetable oil
1 medium sweet onion, diced
1 teaspoon sugar
1 cup fresh or frozen cranberries
1/4 cup sugar
1/4 cup water
1 tablespoon balsamic vinegar
1/4 cup coarsely chopped pecans (optional)

In a mixer, combine the cream cheese and goat cheese. Beat until smooth. Add the cheddar cheese and mix until well incorporated. Spread into the bottom of a baking dish. Cover and chill for at least 1 hour.

Heat oil in a skillet over med-high heat. Add the diced onions and saute until softened. Add sugar and mix well. Continue cooking to caramelize the onions. Lower the heat slightly and stir every few minutes. This should take about 10 minutes.

Once the onions are caramelized remove them from the skillet and set aside. Add the cranberries, water, and sugar into the skillet the onions just came out of. Stir to dissolve sugar. Turn heat up to medium and cook until cranberries pop open and are softened, ~5 minutes. Once mixture thickens, add the balsamic vinegar and return the onions to the skillet.

Stir well and then let cool.

Just prior to serving dip, spoon the cranberry mixture on top of the cheese mixture.

Brie and Artichoke Bruschetta

This is a delicious appetizer sure to impress your guests. It is not difficult to make and makes a nice presentation.

6 (1/3 inch thick) slices of round baguette loaf
6 tbsp. extra virgin olive oil
2 ( 6 1/2 oz.) jars marinated artichoke hearts, drained
1 (2 oz.) piece prosciutto or ham
1 small re onion, chopped
1 tbsp. chopped garlic
2 tbsp. balsamic vinegar
6 oz. brie
1 tbsp. chopped fresh mint
1 tbsp. chopped fresh basil
1/4 cup parmesan shavings
salt & pepper

Arrange bread in one layer on a baking pan, then brush tops with 2 tbsp. oil and season with salt & pepper. Broil until golden brown and transfer to a rack. Spread thin layer of brie on toasted bread. Cut artichokes lengthwise into 1/4 inch thick slices and cut prosciutto into matchsticks. Heat 1 tbsp. oil in a 10-inch skillet on moderately high heat. Add the onions and garlic. Stir frequently until they become transparent. Add the artichokes and prosciutto, cook the artichokes until golden brown (about 4 minutes) then add the balsamic vinegar. Add the basil and mint, salt & pepper to taste. Spoon the mixture over the toast. Top with parmesan shavings and serve immediately.

Sweet & Sour Meatballs

2 pounds ground chuck
1/2 cup bread crumbs
2 eggs
1 package onion soup mix

Mix together and set aside.

Sauce
1 can whole cranberries
1 small can sauerkraut
1 bottle ketchup
1 ketchup bottle of water
1/4 cup brown sugar

Bring sauce to boil. Make balls of meat mixture and drop in boiling
sauce. Cook in sauce for 10 minutes. Then put whole thing in roaster pan and cook in oven for one hour at 375, basting often.

"Healthy" Pumpkin Bread

This is a slimmed-down version of the original. Gone are the saturated fat and cholesterol. No one will suspect you've tinkered-a slice is that good!

1 cup packed light brown sugar
2 large egg whites
1 cup pure pumpkin
1/4 cup canola oil
1/3 cup low-fat plain yogurt
1 tsp. vanilla extract
1 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. baking soda
1/2 tsp. salt

Preheat oven to 350. Spray loaf pan with nonstick cooking spray.
In large bowl, with wire whisk, combine brown sugar & egg whites. Add pumpkin, oil, yogurt & vanilla. Stir to combine.
In medium bowl, combine all-purpose flour, whole-wheat flour, baking powder, cinnamon, nutmeg, baking soda, & salt. Add flour mixture to pumpkin mixture. Stir until just combined. Do not overmix.
Pour batter into prepared pan. Bake 45-50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert pumpkin bread onto wire rack. Cool completely.

Pumpkin Muffins

This is a recipe for a healthy, delicious muffin that you can have for a quick breakfst or afternoon snack. Each muffin has 141 calories, 4 g. fat, 7 2 g. fiber. Enjoy!

1 1/3 cups all-purpose flour
3/4 cup buckwheat or whole-wheat flour
1/3 cup sugar
1 1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
2 slightly beaten eggs
1 cup canned pumpkin
1/2 cup fat-free milk
1/2 tsp. finely shredded orange peel
1/4 cup orange juice
2 tbsp. canola oil

Preheat oven to 400. Grease 12 muffin cups. In a medium bowl, combine flours, sugar, baking powder, cinnamon, baking soda, & salt. Set aside.
In another medium bowl, combine eggs, pumpkin, milk, orange peel, orange juice, & oil. Add all at once to flour mixture. Stir just until moistened (batter should be lumpy).
Spoon batter into prepared muffin cups. Bake for 15-20 minutes or until muffins are ligth brown. Cool in cups on wire rack fro 5 minutes. Serve warm.

Sausage & Peppers

8 sausages
2 peppers (any color)
2 onions
1 cup white wine
1 small can tomatoes
garlic
mint
basil
4 sub rolls

Fry the sausages whole in a frying pan (med.-low heat) until cooked through (about 30 minutes). Remove from heat. In same pan, brown peppers & onions until soft. Add wine, tomatoes, & seasonings. Mix togehter and add sausages. Cook altogether for about 1 1/2 hours. Serve over sub bread. Serves 4.

Whole-wheat penne tossed with shrimp, vegetables and olive oil

A staple of the Mediterranean diet, this dish provides a good healthy amount of fiber, low-cal protein and some healthy fat. Tossing in lots of colorful veggies increases the portion size, so you'll feel full without adding a lot of calories.

cooked jumbo shrimp
any vegetables that you like
whole-wheat penne pasta
olive oil
seasonings of choice

Cook the pasta according to the directions on box. Stir-fry the veggies in olive oil. When soft, add the shrimp. Put into a bowl and add the pasta. Toss and add your favorite seasonings (salt, pepper, fresh basil work well). Serve.

Cuban Mojo Sauce

This version of mojo was given to us by our Cuban friend Sira, so it is very authentic! This sauce is good to use to marinade chicken or pork. Just put the meat in a plastic bag. Add the sauce and marinate in the fridge for a few hours. Then put on the BBQ and you're all set for a great meal. Serve with black beans & rice and plantains. Delicious!

1 sour orange or lime
3 garlic cloves
sprinkle with salt & crushed oregano

*The amount can be adjusted depending on how much meat you have. This is enough for 2 servings.

"Healthy" Banana Bread

If you are in the mood for a healthy version of banana bread, this recipe can't be beat. The calorie, fat, & fiber contents are given below so it is easy to incorporate into a weight watchers diet program.
3 very ripe bananas
1/2 cup honey
3 tbsp. canola oil
1 tsp. vanilla extract
1 1/2 cups whole wheat flour pastry flour
1 1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup chopped walnuts or pecans

Heat oven to 350. Oil loaf pan lightly. Mash bananas and mix with honey, oil, & vanilla. In a separate bowl, stir in flour, baking soda, & salt. Blend mixtures and add nuts. Spoon into pan. Bake for 40 minutes. Serves 12 (calories 200, fat 8gm., fiber 3 gm.).