13 minute read
FROM THE COOKBOOK
food | From the Cookbook
Prosciutto & Parmesan Egg Cups
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• 12 pieces thinly sliced prosciutto • 6 slices tomato • 1/3 cup finely grated Parmesan cheese • 6 large eggs • Fresh cracked black pepper, to taste • 1/4 cup finely chopped chives Place rack in upper third of oven and preheat to 350˚F.
Line muffin pan with six cupcake liners. Drape two slices prosciutto in each cup over liner, ensuring there are no holes for egg to sneak through.
Place one tomato slice in each cup. Sprinkle 1 tablespoon Parmesan atop each tomato. Crack one egg into each cup. Sprinkle each with fresh cracked black pepper, to taste.
Bake 14-16 minutes, or until eggs are cooked as desired. Top with chives.
Cool 5 minutes before serving warm.
From the Cookbook | food
Greek Chicken Bowls
• 1 cup cooked white or brown rice • 1 grilled chicken breast, sliced • 1 RealSweet onion, sliced • 1 cup cherry tomatoes • 1 cucumber, cut into quarters • 1/2 cup black olives • 1 tablespoon feta cheese • 2 tablespoons tzatziki sauce Place cooked rice and chicken in bowls.
Top each bowl with sweet onions, tomatoes, cucumbers and black olives. Sprinkle each with feta cheese. Drizzle each with tzatziki sauce.
Recipe courtesy of Healthy Family Project’s Mission for Nutrition.
food | From the Cookbook
Onion, Mushroom & Bacon Pierogies
• 4 strips bacon, chopped • 3 small onions, thinly sliced • 1/3 cup baby bella mushrooms, thinly sliced • 2 teaspoons fresh thyme • 1 tablespoon balsamic vinegar • 1 tablespoon sugar • 1/2 teaspoon salt • 2 tablespoons butter • 1 box Mrs. T’s Classic Cheddar Pierogies In pan over medium-high heat, cook bacon until tips begin to crisp.
With bacon and drippings still in pan, add onions, mushrooms, thyme, balsamic vinegar, sugar and salt. Cook 2-3 minutes until onions begin to brown. Reduce heat to medium-low and simmer, covered with lid, 10-15 minutes; stir occasionally. Set aside.
In clean skillet, melt butter and saute pierogies according to package directions.
Top pierogies with caramelized onion mixture before serving.
Visit mrstspierogies.com to find more recipe inspiration.
From the Cookbook | food
Spicy Alaska Sablefish in Lettuce Cups
• 1/4 cup yellow or white miso • 1 tablespoon Korean chili paste • 1 tablespoon honey • 1 pound Alaska sablefish (black cod), cut into 2-ounce portions • Nonstick cooking spray • 1 small avocado, pitted, peeled and chopped • 1-1 1/4 cups cooked sushi rice or quinoa • 1/2 cup chopped English cucumber • 1/4 cup thinly sliced halved radish • 1/2 cup pickled ginger, chopped • 1/2 cup bottled Asian-style salad dressing with wasabi and ginger • 8 medium-large butter lettuce leaves • 1/2 cup cilantro leaves Preheat oven to 450˚F. Blend miso, chili paste and honey; spread onto Alaska sablefish portions. Place portions on nonstick cooking spray-coated, foil-lined baking sheet. Roast 5-7 minutes, or until fish is opaque throughout and deep golden brown; cool slightly.
In mixing bowl, combine avocado, rice or quinoa, cucumber, radishes and ginger; pour in dressing. Toss to coat.
To serve, place about 1/3 cup vegetable-rice mixture in each lettuce leaf. Top with one sablefish portion. Sprinkle each lettuce cup with 1 tablespoon cilantro leaves.
food | From the Cookbook
Blackened Alaska Cod Tacos
• 2 cups slaw mix • 2 tablespoons mayonnaise • 1 teaspoon hot sauce, plus additional for serving • 1 lime, divided • Salt and pepper, to taste • Nonstick cooking spray • 1/2 pound Alaska cod • Olive oil • Blackening seasoning, to taste, plus additional, divided • 4 small flour tortillas • 1 avocado, sliced Preheat oven to 400˚F. In bowl, mix slaw with mayonnaise, hot sauce, juice from 1/2 lime and salt and pepper, to taste; set aside.
Line baking dish with parchment paper and spray with nonstick cooking spray. Place Alaska cod on top and coat lightly with olive oil. Generously season with blackening seasoning and sea salt, to taste.
Bake 5 minutes, set oven to broil and broil 3-5 minutes. When fish is done (when it flakes easily with fork and is opaque throughout), remove from oven and break into small chunks with fork.
In flour tortillas, add avocado and slaw. Top with chunks of cod and drizzle with additional hot sauce, squeeze of lime juice from remaining 1/2 lime and additional blackening seasoning.
56 | Tri-StateLiving
From the Cookbook | food
Red Pepper Chickpea Soup with Gazpacho Relish
• 1/4 cup finely diced seeded English cucumbers • 1/4 cup finely diced seeded Roma tomato • 2 tablespoons finely diced red onion • 2 tablespoons finely chopped fresh cilantro leaves • 1 lime, juice only, divided • Salt and pepper, to taste • 2 cups canned low-sodium vegetable stock, divided • 1/2 cup Fresh Cravings
Restaurant Style Salsa (mild or medium) • 1 container (10 ounces) Fresh Cravings
Roasted Red Pepper Hummus • Tri-color fried tortilla strips In small bowl, combine cucumber, tomato, onion and cilantro. Add half the lime juice and season with salt and pepper, to taste. Let sit at room temperature.
In blender or food processor, process 1 cup stock and salsa until smooth.
Pour mixture into medium saucepan. Add remaining stock and hummus, season with salt and pepper, to taste, and bring to boil over high heat. Reduce heat to medium-low and simmer until slightly thickened, about 15 minutes. Remove from heat and stir in remaining lime juice.
Divide soup between two bowls and top with relish and tortilla strips.
To find more fiesta-worthy recipe ideas, visit freshcravings.com.
Chicken Apple Enchiladas
• 1/2 sweet onion, diced • 1 jalapeno, diced • 1 Envy or Jazz apple, diced • 2 cups cooked shredded chicken • 8 flour tortillas • 6 ounces shredded Mexican blend cheese, divided • 1 can red enchilada sauce • Cilantro (optional) Heat oven to 350˚F. In skillet, cook onions until translucent. Add jalapeno and apple; saute 2-3 minutes.
Add cooked chicken and mix well. Remove from heat.
Lay out tortillas and sprinkle cheese on each. Add chicken mixture and roll. Place in baking dish and cover with enchilada sauce.
Bake 20 minutes, or until heated throughout.
Recipe courtesy of Healthy Family Project's Mission for Nutrition.
From the Cookbook | food
Chicken Tortilla Soup
• 1 pound boneless, skinless chicken breasts, visible fat discarded, cut into 1/2-inch cubes • 2 cups frozen whole-kernel corn, thawed • 2 cups fat-free, no-salt-added chicken broth • 1 can (14 1/2 ounces) no-salt-added, diced tomatoes, undrained • 1/4 cup finely chopped onion • 1 teaspoon sugar • 1 teaspoon ancho powder • 2 medium garlic cloves, minced • 1/4 teaspoon salt • 2 corn tortillas (6 inches each), cut into 1/4-inch-wide strips • 1 corn tortilla (6 inches), torn into pieces • 2-4 tablespoons snipped fresh cilantro • 1/4 cup finely chopped avocado • 1/4 medium red bell pepper, cut into matchstick-size strips In slow cooker, stir chicken, corn, broth, tomatoes, onion, sugar, ancho powder, garlic and salt. Cook, covered, on low, 6-8 hours, or on high, 3-4 hours.
Preheat oven to 350˚F.
On baking sheet, arrange tortilla strips in single layer. Bake 8-10 minutes, or until crisp. Transfer baking sheet to cooling rack. Let strips stand 15 minutes, or until cool. Transfer to airtight container and set aside.
When soup is ready, transfer 1 cup to food processor or blender. Stir in tortilla pieces. Let mixture stand 1 minute. Process until smooth. Stir mixture into soup. Stir in cilantro.
Ladle soup into bowls. Sprinkle with avocado, bell pepper and reserved tortilla strips.
This recipe is reprinted with permission from “Healthy Slow Cooker Cookbook, 2nd Edition.” Copyright 2018 by the American Heart Association. Published by Harmony Books, an imprint of Penguin Random House, LLC.
food | From the Cookbook
Bean, Tortellini & Pesto Salad
• 2 cans (15 ounces each) READ 3 or 4 Bean Salad • 1/4 cup prepared basil pesto • 1/2 teaspoon salt (optional) • 1 package (9 ounces) refrigerated tortellini • Grape tomatoes (optional) • Halved cherry tomatoes (optional) • Chopped bell pepper (optional) • Thinly sliced green onions (optional) Drain bean salad, reserving 1/2 cup liquid. In bowl, combine reserved liquid, pesto and salt, if desired; set aside.
Cook tortellini according to package directions; drain, rinse in cold water and drain again. Add pesto dressing; toss to coat. Add grape tomatoes, cherry tomatoes, bell pepper and green onion, as desired. Toss with bean salad.
From the Cookbook | food
Spinach-Ham Dip
• 2 cups ricotta cheese • 1 cup sour cream • 1 package (10 ounces) frozen spinach, thawed and squeezed dry • 1/4 pound ham, cubed • 3/4 cup shredded Parmesan cheese • 2 green onions, thinly sliced • 1 round bread loaf (16 ounces), unsliced Heat oven to 350˚F. In medium bowl, blend ricotta cheese and sour cream until smooth. Add spinach, ham, Parmesan cheese and green onions; mix until blended.
Cut 1-2-inch diameter circle out of top of bread loaf. Reserve top. Remove bread inside loaf, leaving about 1 inch along sides. Pour cheese mixture into bread bowl. Replace top. Cover bread loaf in aluminum foil and bake 60 minutes, or until warmed through.
Take bread removed from inside bread bowl and cut into dipping sized chunks.
Remove bread from aluminum foil and place on platter. Scatter bread chunks around bread bowl to use for dunking in cheese sauce.
food | From the Cookbook
Brunch Fruit Tart
CRUST:
4 cups granola mixture 1/2 cup butter, softened 4 1/2 tablespoons honey • Nonstick cooking spray
FILLING:
2 1/4 cups vanilla Greek yogurt 8 ounces cream cheese, softened 1/2 cup granulated sugar 1 teaspoon vanilla extract 1 package gelatin
TOPPINGS:
• Strawberries, sliced • Blueberries • Kiwis, sliced To make crust: Preheat oven to 350 F.
In large bowl, combine granola, butter and honey. Grease 11-inch tart pan with nonstick cooking spray. Line bottom of tart pan with parchment paper.
Press granola mixture into tart pan. Place tart pan on baking sheet and bake 10 minutes. Cool completely.
To make filling: Using mixer, combine yogurt, cream cheese, sugar, vanilla extract and gelatin until whipped completely.
Pour yogurt mixture into tart crust. Refrigerate at least 1 hour.
Top with strawberries, blueberries and kiwis.
Meringue Nests with Whipped Cream & Strawberries
MERINGUE NESTS:
• 1 1/4 cups granulated sugar • 6 large eggs • 1 teaspoon cream of tartar • 1 teaspoon vanilla extract • 2 teaspoons cornstarch
GARNISH:
• 1 cup heavy whipping cream • 1 teaspoon granulated sugar • 1/2 teaspoon vanilla extract (or 1 vanilla bean, scraped) • 1/2 pint fresh strawberries, sliced To make meringue nests: Preheat oven to 200 F. On parchment paper-lined baking sheet, spread sugar evenly and bake 5-7 minutes to slightly heat. Remove sugar from oven then increase oven temperature to 225˚F.
Carefully separate egg whites from yolks completely. In bowl of hand or stand mixer fitted with whip attachment, whisk egg whites on medium-low speed until foamy about 1 minute.
Slowly add sugar 2-3 tablespoons at a time and mix on medium speed 2 minutes between each addition. Sugar needs completely mixed into egg whites to ensure success. Continue mixing on medium until mixed through and meringue does not feel gritty.
Add cream of tartar, vanilla extract and cornstarch. Increase to high speed and beat until stiff peaks form.
On two parchment paper-lined baking sheets, pipe or spread meringue with spoon into six 4-inch circular “nests.”
Bake 1 hour, 15 minutes then turn off oven and let meringues cool without opening oven for at least 4 hours or overnight. The USDA recommends egg dishes be cooked to 160˚F.
To make garnish: When ready to serve, in clean mixing bowl fitted with whip attachment, whip heavy whipping cream on medium speed. Slowly add sugar and vanilla. Continue mixing on high speed 2-3 minutes until stiff peaks form.
Dollop whipped cream on meringue nests and top with sliced strawberries.
food | In the Kitchen
Cheesecake Ice Cream with Fruit Swirls
• 12 ounces cream cheese, cut into cubes • 3/4 cup sugar • 1 cup sour cream • 3/4 cup half-and-half • 2 teaspoons vanilla • 1 1/4 teaspoons lemon juice, divided • 1 dash salt • 1/3 cup blueberry, raspberry, cherry, strawberry, peach or apricot fruit spread In large mixer bowl of electric mixer, beat cream cheese and sugar on medium speed until fluffy. Add sour cream, half-and-half, vanilla, 1 teaspoon lemon juice and salt. Beat on low speed until combined then beat on medium speed until smooth. Cover and refrigerate 2-24 hours, or until cold.
Pour cream cheese mixture into 1 1/2-quart ice cream freezer. Freeze according to manufacturer’s directions.
In small bowl, stir fruit spread and remaining lemon juice.
Spoon about one-third of ice cream into 2-quart food storage container. Spoon about half of fruit spread mixture in dollops over ice cream. Repeat layers. Top with remaining ice cream. Cover and freeze 4-24 hours.
To serve, scoop ice cream into dessert dishes.
Visit MilkMeansMore.org for more delicious dessert ideas.
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7694 County Rd 107 ⚫ Proctorville, Ohio www.wyngateproctorville.com Brown Sugar Pound Cake
• 1 3/4 cups all-purpose flour, plus additional for coating pan, divided • 1 cup packed C&H Light Brown Sugar • 1 cup (2 sticks) butter, softened • 4 eggs • 1 teaspoon vanilla extract • 1/2 teaspoon baking powder • 1/4 teaspoon salt • Sweetened whipped cream, for topping (optional) • Fresh fruit, such as strawberries and blueberries, for topping (optional)
Preheat oven to 350˚F.
Grease and flour 9-by-5-by-3-inch loaf pan. In large bowl, beat sugar and butter until fluffy. Beat in eggs one at a time. Add vanilla. In separate bowl, combine 1 3/4 cups flour, baking powder and salt. Gradually add to sugar mixture. Pour batter into pan.
Bake 1 hour, or until toothpick inserted in center comes out clean. Remove from pan and turn out on rack to cool completely.
Top with sweetened whipped cream and fresh fruit, if desired.
