Recipe of the Week: archives

Holiday Cornbread Stuffing

I have been making this stuffing for the past few years during the holidays for Thanksgiving and throughout the winter. The combination of ingredients and flavors come out lighter than the result of a standard white bread stuffing. Seasonal ingredients and the unique combination of sweet and savory flavors allow this stuffing to be savored alongside chicken, pork, turkey or even a roast. Bon appetite!

1 large loaf cornbread, slightly stale & cubed into 1 inch pieces

3/4 lb sweet Italian sausage

1 medium yellow onion, finely diced

2 stalks celery, finely diced

1 stick unsalted butter

2 tbsp minced garlic cloves

salt & pepper, to taste

3 tbsp dried sage, plus 2 tbsp

1 tbsp dried thyme

3 tbsp dried cinnamon

2 cinnamon sticks, or 2 tsp more dried cinnamon

4 cups low sodium chicken stock

4 cups apple cider

2 eggs

Add sliced cornbread into a large mixing bowl.  In a large saute pan over medium heat, saute onions and celery in butter, seasoned with garlic, thyme, and 3 tbsp of sage until softened, about 8-10 minutes.  Add vegetable saute to the cornbread. In the same saute pan over medium/high heat add the sweet Italian sausage and use a wooden spoon to break the sausage into smaller pieces, about 1/2 inch. When the sausage has browned on both sides and starts to crisp up, deglaze the pan with 3 cups of apple cider and add the 2 cinnamon sticks. Bring to a boil and cook until the sausage is no longer pink on the inside. Add the sausage and cider mixture to the mixing bowl. Season with remaining sage, dried cinnamon, salt and pepper. In a small bowl beat together eggs and add to the cornbread. Toss all ingredients together, being careful not to break up the cornbread pieces. Add the chicken stock and toss again until well mixed.  Grease a large casserole dish, and add cornbread stuffing and cover with tinfoil. Bake in the oven for 40 minutes, uncover and bake for 15 more minutes or until golden brown on top. New Years Eve SpreadInstead of going out on New Years Eve, spending and evening paying for overpriced hors devours and drinks where you are stuck at the bar packed into a small restaurant like sardines, stay in and invite your close friends over for your own party. You are in control of your menu, drinks and you can enjoy each other’s company right in the comfort of your own home, without having to shout “WHAT?! I can’t hear you!” every few minutes. It saves you money, and you can have the benefit of a front row seat for watching the ball drop at midnight. Here are a few favorites of mine that I enjoy making on New Years Eve, the eve of my birth.Roasted Shrimp Cocktail 1 lb jumbo shrimp, peeled and deveined 1 tbsp lemon pepper seasoning 3 tbsp extra virgin olive oil 1 (12 oz)  jar of chili sauce 2 tbsp ketchup 3 tbsp prepared horseradish 1/2 of a  lemon, zested and juiced 1 tbsp Worcestershire sauce 1 tbsp garlic powder salt and pepper to taste Pre-heat the oven to 400 degrees. Rise and pat dry the shrimp with paper towels until very dry. In an even layer, spread shrimp onto a baking sheet and drizzle with olive oil, lemon pepper and salt to taste. Toss the shrimp and seasonings to coat  re-spread shrimp to an even layer. Bake for 8-10 minutes until the shrimp are pink and slightly firm to the touch. Remove from the baking sheet, onto a small platter with a bowl set in the middle. In a medium mixing bowl, combine chili sauce, ketchup, horseradish, lemon zest and juice, Worchestershire sauce, garlic powder, salt and pepper to taste.  Pour cocktail sauce into serving bowl and enjoy! *This seafood hor devour can be paired with any citrus drink, whether it be a wine cooler or a Mojito to compliment the spiciness of the sauce and the lemony scent of the shrimp Easy Stuffed Mushrooms 1 (8 oz) pkg. baby Bella mushrooms 1 medium red bell pepper, finely diced 1 small yellow onion, finely diced 3 cloves of garlic, finely minced 2 tbsp dried Italian seasoning 1 tbsp dried red pepper flakes 2 cup shredded parmesan cheese, divided 1 egg 2 cups dried Italian breadcrumbs 4 tbsp extra virgin olive oil, divided Salt and pepper, to taste Pre-heat the oven to 375 degrees. Removed mushrooms from the package, and with a damp towel wipe mushrooms clean. To remove the mushroom stems, hold the cap with one hand and twist the stem with the other until it pulls out (it should pop out within a few seconds). In a large sauté pan over medium high heat, add olive oil, red pepper, onion and garlic; season with Italian seasoning and red pepper flakes. Chop the mushroom stems and add to the sauté pan. Cook for 8 to 10 minutes until the vegetables are tender and soft. In a large mixing bowl, combine the sautéed vegetables, breadcrumbs, 1 cup of parmesan cheese, egg, salt and pepper to taste. On a large baking sheet, drizzle with olive oil and spread the mushrooms about an inch apart. Fill with 1 tbsp of the stuffing mixture in each cap. Sprinkle the rest of the parmesan cheese evenly over the tops of the mushrooms. Bake in the oven for 15-20 minutes, until the mushrooms are tender and the tops are golden brown and bubbly, enjoy! *This hors devour can be paired with any Italian dry red wine or sherry to compliment the meaty-ness of the mushrooms and the lightness of the stuffing. Buffalo Chicken Dip 4 cups chopped, cooked chicken (a rotisserie chicken works well for this) 2 (8 oz) pkgs cream cheese, softened at room temperature 1 cup prepared Buffalo Wing sauce 1 cup prepared bottled ranch dressing (or if you like the pungent taste, try a bottle bleu cheese dressing) 2 cups shredded Cheddar & Monterey jack cheese blend (or if you are using the bleu cheese dressing try a Sharp White Cheddar to balance the spicy taste) Cayenne pepper, or paprika 1 large bag of golden tortilla chips, for dipping Celery sticks, for dipping Pre-heat the oven to 375 degrees. Spray a large casserole dish with cooking spray and spread the two packages of cream cheese to one even layer, slightly going up the sides of the dish. Next, add the chicken in one even layer on top of the cream cheese. Drizzle evenly with the Buffalo sauce, then the ranch dressing. Top with the shredded cheese and spread to one even layer. Around the edge of the shredded cheese layer, sprinkle the cayenne pepper to add a darker appearance around the crust. Bake in the oven for 20 minutes, or until the top is golden brown and bubbly, enjoy! *Since this dip is a deconstruction of the New York style Buffalo Wings, any of your favorite cold beers pair well with this dish. A mixed drink that is cool and refreshing, would cleanse your palate after eating this spicy dip.       To add to your New Years Eve party spread, take a hand from your grocery store and buy some pre-roasted nuts, prepared olives, roasted peppers, gourmet cheese, crackers, or cured meats for a snack platter for your friends to munch on in while they socialize and chat. I hope you enjoy and have a safe and happy New Year!   Italian Turkey Burgers These turkey burgers are a light and healthy alternative to heavy, red meat hamburgers dripping with fat and calories. They are filling, and packed with freshness and flavor. The Italian Turkey Burgers are a great way to jumpstart any New Year’s resolution diet. 1 lb lean, ground turkey breast 2 tbsp extra virgin olive oil 1 clove of garlic, finely minced 2 tbsp dried Italian seasoning 2 cups light mayonnaise 2 tbsp lemon juice  2 cups fresh basil, 8 leaves saved, the rest coarsely chopped 1 tbsp grated parmesan cheese 4 tbsp finely minced red onion 2 cups cherry tomatoes, diced in quarters Salt and pepper, to taste 4 slices Sorrento mozzarella cheese 4 whole wheat burger or sandwich rolls In a small mixing bowl, combine mayonnaise, lemon juice, parmesan cheese, the chopped basil leaves, red onion, salt and pepper. Set mayonnaise mixture aside in the refrigerator to allow the flavors to blend. In a large mixing bowl, combine turkey, garlic, Italian seasoning, salt and pepper to taste. If the meat is too dry, drizzle in some olive oil. Set a large skillet, or grill pan, to medium/high heat and add olive oil. When the pan is hot, divide the turkey meat into fourths and shape each section into a patty, about 4 inches wide and 1 inch tall, pressing down and making a well in the center to prevent the burger from rounding. Add turkey burger patties to the pan, cooking 8 minutes on each side, flipping once twice, until the burgers are no longer pink on the inside. (When you cut into the middle of the burger, the juices should run clear) Add  slice of the  mozzarella cheese on top of  the turkey burger patties, remove from the heat and cover lightly with tin-foil. In a toaster or another pan, lightly toast whole wheat rolls. To assemble: spread mayonnaise mixture on both top and bottom of the rolls, add a small handful of chopped tomatoes on the bottom roll, add the burger on top, two whole basil leaves on top of the burger and  a few more pieced of tomato  and a sprinkle of salt and pepper. Enjoy with any pasta or vegetable salad and sparkling lemonade for a healthy, fresh supper. Bon apatito!   Mexican Cheese Steaks This is a different and unique take on the classic ‘Philly Cheese Steak’ for any south of the border lover. 1 lb Flank Steak 1 lime,  juiced 2 packets Taco Seasoning 3 tbsp olive oil 2 tbsp garlic powder 1 large red pepper, sliced into thin strips 1 large white onion, sliced into thick rings 1  4 oz. can diced green chiles 1 cup sour cream 1 tbsp hot sauce 2 cups shredded sharp cheddar cheese 4 Hoagie Rolls, salt and pepper to taste To marinade the Flank steak, in a large casserole dish combine lime juice, garlic powder, 1 packet of the Taco Seasoning, salt and pepper to taste. Coat both sides of the flank steak with the marinade, and refrigerate for 5-30 minutes. Pre-heat a large grill pan or a skillet to medium/high heat, add olive oil. When the pan is very hot, add the flank steak. Cook for 8 minutes, or until the meat releases itself from the bottom of the skillet and has a deep brown crust on the outside. Flip and cook for 6-8 minutes more until the center of the meat is medium, or medium rare (however you like your steak). Remove the steak to a plate, cover lightly with foil and let it sit. In the same skillet, add the onions and peppers, seasoning with salt, pepper, and 1 tbsp of the Taco Seasoning. Saute for 5 minutes, then add the green chiles. Cook for 5 minutes more until the peppers are soft and the onions are translucent, but still slightly crunchy. Remove to a large bowl.  Slice the flank steak in thin slices across the grain, to make sure the meat stays tender. In a medium mixing bowl combine the sour cream, hot sauce, and the rest of the second packet of Taco Seasoning, refrigerate. Set the broiler to high. To assemble the cheese steaks, cut a Hoagie roll down the middle leaving a half-inch in the bottom. Add a large scoop of the peppers and onions, a large dollop of the sour cream sauce, then about 1/4 of the flank steak. Top with a large handful of the cheese over the top of the steak, and set on a non-stick baking sheet. Repeat with the other sandwiches. Cook the sandwiches under the broiler for about 5 minutes until the cheese is melted and bubbly, and the rolls are slightly toasted on the outside. Enjoy! Easy Mini Cheesecake This simple, and health conscious dessert is quick and easy when you are having a sugary craving or you need a sweet treat in a flash! 3 8 oz pkgs low-fat cream cheese 3 eggs 1 c sugar 1 tsp vanilla extract Dash of salt Assorted cream filled cookies, vanilla or chocolate, such as Oreos© Pre-heat an oven to 350 degrees. In an electric mixer cream the cream cheese until lightly whipped. Add the next four ingredients to the mixer, and beat until smooth. Line 18 muffin cups with foil cupcake liners, and place half a cookie in the bottom of each liner (To create half a cookie, twist the two halves until they release apart showing a little frosting. Place the frosting side up). Fill each muffin cup ¾ of the way up. Bake for 20 minutes, and let cool in the refrigerator 1-2 hours before serving. Variations: This recipe is very simple, yet it can become very versatile and delicious. Here are some combinations you may want to try… Cherry topping or strawberry, plain cheesecake, with a vanilla flavored cookie Chocolate chips on top, plain cheesecake, with a chocolate cookie Pecan and caramel topping, plain cheesecake, with a vanilla flavored cookie Reese’s Peanut Butter Cup© topping, plain cheesecake, with a chocolate flavored cookie Blackberry sauce topping, lemon cheese cake (add lemon extract instead of vanilla), with a vanilla flavored cookie Toasted coconut topping, with coconut cheesecake (add coconut extract instead of vanilla) with a  vanilla flavored cookie Enjoy! Yields: 18 Mini Cheesecakes Vegetable Pesto Pizza This vegetable pizza is healthful and satisfying. You don’t have eat like a vegetarian to enjoy this delicious pizza topped and piled high with layers and layers of vegetables. Add chicken or shrimp to make this a delectable, Italian Bistro Night meal! I round store-bought wheat fresh pizza dough 1 8 oz container store-bought pesto sauce 1 summer squash, julienned into half-inch pieces 1 zucchini, julienned into half inch pieces ½ medium red onion, cut into thin slices 1 large tomato, cut into ¼ inch slices ½ c sliced mushrooms 1 medium red bell pepper, cut into ¼ inch slices 2 tbsp dried Italian seasoning 1 tsp dried crushed Red pepper 3 cloves garlic, minced finely 2 cups shredded mozzarella cheese 8 oz crumbled goat cheese extra virgin olive oil Salt and pepper, to taste   Pre-heat your oven to 400 degrees. In a large skillet, sauté squash, red bell pepper, zucchini, and garlic in olive oil. Season with salt, pepper, Italian seasoning, and crushed red pepper. Cook until almost tender. On a large pizza pan, spread out the dough using flour until it is thin on the bottom, less than ¼ of an inch. Spread the container of pesto sauce on the pizza dough, then 1 ½ cups of the mozzarella cheese. Spread the cooked vegetable medley evenly over the cheese and pesto sauce.  Then, add the red onion and mushrooms, and evenly spread out the tomatoes on top of the pizza. Sprinkle with the remaining mozzarella cheese, and then the goat cheese and a little drizzle of olive oil. Bake in the oven for 15-20 minutes, until the top and bottom of the pizza is cooked and golden brown on top. Enjoy, bon appatito! Grilled Chicken Sunday Supper Ingredients 4 large chicken breasts 3 cloves of garlic, minced 1 large lemon, juiced 2 tsp mustard 1 ½ tbsp honey 1 tbsp dried thyme 1 tsp paprika 1 tbsp hot sauce Salt and pepper, to taste ¼ c. olive oil, plus extra 1 lb. fresh asparagus Garlic powder 1 head of cauliflower ½ loaf of French bread Directions                                                                                                                                                                                            In a large bowl, combine garlic, lemon, mustard, honey, thyme, paprika, hot sauce, salt and pepper. Stream in olive oil until marinade has thickened. Clean chicken breasts, and if desired, remove access fat. Using a small paring knife, poke a few small holes in one side of the chicken breast. Repeat for each piece, and add the chicken to the bowl and coat with the marinade. Refrigerate for 10-30 minutes. Clean and wash both the asparagus and cauliflower. Cut the asparagus 1 inch from the bottom of the stem, and pat very dry. Cut the cauliflower into 1 inch florets, and pat dry as well. Drizzle both with olive oil to coat, garlic powder to taste, and salt and pepper. Set aside. Grill the chicken on high heat, once on each side until, a brown crust and grill marks show then turn the heat down to medium high and let the chicken cook through. Add the vegetable to the grill once the heat is turned down and cook until tender. Remove chicken and vegetables to a heat safe platter, and keep warm in the oven on 200 degrees. Slice the loaf of bread, into 1 inch slices, and drizzle the bread with olive oil, garlic and a little pepper. Grill on medium heat for 3 minutes on each side, until the bread is crisp and golden brown. Serve alongside the grilled chicken and vegetables. Enjoy!