Avocado with Black Bean Salad
About 1 T. of lime juice or vinegar (I used lime)
1 1/2 T olive oil
1 can black beans drained
1/4 chopped green pepper ( I used more and also added red pepper)
1 garlic clove minced
1/2 tsp. salt
1/8 tsp black pepper
1/8 tsp red pepper (optional)
1 1/2 tsp chopped cilantro (I added a lot more than that)
1 avacado quartered
Place the lime juice in bowl and whisk in the oil. Stir in the beans, bell pepper,
garlic, salt, black pepper, red pepper (if using). Taste and add more lime juice or vinegar if you
like. Stir in the cilantro
( I added a splash of mango olive oil vinaigrette, I buy Bolthouse Farms brand in the
cold veggie section at Sprouts it's all natural and really good next time I make it I might try
some green onions)
Spoon the bean mixture over the avacaco. Makes 4 servings
per serving 224 calories, 7 g protein, 18 g. carbohydrates, 15 g. fat, 8 g. fiber
Asparagus-tomato salad
Asparagus-tomato Salad
I took this to a potluck and it was a hit. I added feta cheese and make sure you put in fresh basil. I always crave this salad/
Ingredients
DRESSING:- 2 tablespoons lemon juice
- 1 tablespoon Crisco® Olive Oil
- 1 teaspoon red wine vinegar
- 1/2 garlic clove, minced
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon dried basil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
SALAD:- 12 fresh asparagus spears, cut into 1-1/2-inch pieces
- 3 small tomatoes, seeded and diced
- 1 small red onion, sliced
Directions
- In a medium bowl, whisk together dressing ingredients; set aside. Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and cool.
- Combine asparagus, tomatoes and onion in a bowl. Pour dressing over salad; toss to coat. Serve immediately or refrigerate. Yield: 4 servings.
Tomato Soup Recipe from Our Best Bites via Liz
Creamy Tomato Soup
Recipe by Our Best Bites,
1 T reserved oil from sun-dried tomatoes, or olive oil
1 C chopped onion
¾ C shredded carrot
4 cloves garlic, minced
1 tsp sugar
1 tsp kosher salt
1/4 tsp pepper
1 Tbs dried basil
1/2 tsp dried oregano 2/3 C sliced sun-dried tomatoes, packed in oil
2 (14.5 oz) cans diced tomatoes, undrained
1 (14oz) can chicken broth
3 oz reduced fat cream cheese
optional: 1/2 tsp red pepper flakes
Optional: Parmesan cheese and fresh basil for garnish
1. Place oil in a large saucepan over medium heat. Add onion, carrot, and garlic, and cook for 3-4 minutes or until vegetables are tender, stirring often.
2. Add sun-dried tomatoes, canned tomatoes, chicken broth, sugar, salt, pepper, oregano and basil. (If you’re adding red pepper flakes, add them now)
3. Bring soup to a boil and then reduce heat to simmer. Cover pan and simmer for 30 minutes.
4. Remove from heat. Place soup in a blender (do this in 2 batches if necessary). Add cream cheese. Remove center piece of blender lid to allow steam to escape, but place a paper towel over opening in blender lid to avoid spills. Process for a few minutes until smooth. You could also add cream cheese directly to the pot and use an immersion blender to combine.
5. Add additional salt and pepper to taste and then divide soup among bowls. Garnish each serving with a sprinkle of shredded Parmesan cheese and a fresh basil leaf if desired.
Bloomin' Pizza Bread
1 loaf of garlic Parmesan bread (i found mine at walmart)
12-16 ounces bag of shredded italian cheese
1 (3.5 ounce) package pepperoni mini size or half the large ones
3 Tablespoons butter, melted
pizza/marinara sauce for dipping
Directions:
Preheat oven to 350 degrees.
Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.
Place bread on a foil-lined baking sheet and insert shredded cheese and pepperoni between cuts. . Drizzle or brush butter over bread with a pastry brush.
Wrap bread completely in foil and bake at 350 degrees for 15 minutes. Unwrap the bread and bake 10 more minutes, or until cheese is melted and pepperoni is a little crispy.
Marshmallow brownies
1 c. margarine (or butter)
1/3 c. cocoa
2 c. sugar
4 eggs
1 1/2 c. flour
1 c. chopped nuts
1 tsp. vanilla
dash of salt
miniature marshmallows
Beat eggs. Add margarine, cocoa and sugar. Add flour, nuts, vanilla, salt and beat.
Pour into a 9x13 pan. Bake at 350 for 25 minutes. Cover with marsmallows and bake for 5 minutes. Cool and frost with a mixture of 1 pound powdered sugar, 1/4 c. cocoa, 1/4 cup milk, 1/4 cup melted butter and 1 t. vanilla.
These are the brownies that Mom used to make for our Easter picnic. I lost this recipe and couldn't find it anywhere (even on the internet) finally I found it in Cora Leavett's cook book. Our ward makes these for the Dads on Fathers day. Enjoy!
1/3 c. cocoa
2 c. sugar
4 eggs
1 1/2 c. flour
1 c. chopped nuts
1 tsp. vanilla
dash of salt
miniature marshmallows
Beat eggs. Add margarine, cocoa and sugar. Add flour, nuts, vanilla, salt and beat.
Pour into a 9x13 pan. Bake at 350 for 25 minutes. Cover with marsmallows and bake for 5 minutes. Cool and frost with a mixture of 1 pound powdered sugar, 1/4 c. cocoa, 1/4 cup milk, 1/4 cup melted butter and 1 t. vanilla.
These are the brownies that Mom used to make for our Easter picnic. I lost this recipe and couldn't find it anywhere (even on the internet) finally I found it in Cora Leavett's cook book. Our ward makes these for the Dads on Fathers day. Enjoy!
Pat's Triple Chocolate Cake
My Mother In Law's specialty (Just reading the recipe will give you a sugar rush!)
This is Blake's favorite I just made it for his birthday, don't mind the candles!
1 Chocolate Cake Mix
1 small package chocolate instant pudding
4 eggs
1 cup sour cream
1/2 cup water
1/2 cup oil
1 package (2cups) chocolate chips
Preheat oven to 350
Mix together first 6 ingredients. Add in chocolate chips. Pour into a well greased bunt pan.
Cook 50 min. Let cool 20 min., turn over on plate. sprinkle with powder sugar.
ZUCCHINI BREAD WITH CHOCOLATE CHIPS & COCONUT
3 cups shredded zucchini
1 cup oil
2 cups sugar
3 eggs
3 cups flour
3 tsp cinnamon
1/2 tsp baking powder
1 tsp salt
1/2 cup coconut
1/2 cup nuts (optional) We added walnuts to one loaf.
1/2 cup chocolate chips
1/2 cup butterscotch chips (optional) we added these to ours.
Preheat oven to 350 degrees. Blend zucchini, oil, sugar and eggs. Add dry ingredients. Mix well. Add coconut, (nuts) and chocolate chips & (butterscotch chips). Place in greased pans and bake for 1 hour.
Grandma's Spaghetti - O How I Miss It
Fry up meat with onion and garlic
Put tomato paste in big pot
Put in a can of tomatoes
Put in water up to half the pan
Put in diced green peppers
Put in salt and italian seasoning (a bay leaf too)
then boil for an hour
I HOPE THIS IS RIGHT, DAVE EXPLAINED IT TO ME. IF YOU HAVE CHANGES LET ME KNOW :)
Put tomato paste in big pot
Put in a can of tomatoes
Put in water up to half the pan
Put in diced green peppers
Put in salt and italian seasoning (a bay leaf too)
then boil for an hour
I HOPE THIS IS RIGHT, DAVE EXPLAINED IT TO ME. IF YOU HAVE CHANGES LET ME KNOW :)
Cafe Rio rice
Café Rio Rice
6 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ t salt
1 T butter
½ onion
3 c rice (see note)
Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.
6 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ t salt
1 T butter
½ onion
3 c rice (see note)
Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.
Slow cooker Chicken Taco Soup
Ingredients
- 1 onion, chopped
- 1 (16 ounce) can chili beans
- 1 (15 ounce) can black beans
- 1 (15 ounce) can whole kernel corn, drained
- 1 (8 ounce) can tomato sauce
- 12 fluid ounce chicken broth
- 2 (10 ounce) cans diced tomatoes with green chilies, undrained
- 1 (1.25 ounce) package taco seasoning
- 3 whole skinless, boneless chicken breasts
- shredded Cheddar cheese (optional)
- sour cream (optional)
- crushed tortilla chips (optional)
Directions
- Place the onion, chili beans, black beans, corn, tomato sauce, chicken broth, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
- Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
I used one can of rotel instead of one of the cans of diced tomatoes. Also you could put fresh cilantro on top!
Breakfast Cookies
Ellie Krieger breakfast cookies
Ingredients
* 3/4 cup whole-wheat pastry flour
* 1/2 cup all-purpose flour
* 1/2 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon salt
* 2 tablespoons unsalted butter
* 1/4 cup canola oil
* 1/4 cup dark brown sugar
* 3 tablespoons granulated sugar
* 1 egg
* 1/4 cup (1 small jar) strained carrot baby food
* 1 teaspoon vanilla extract
* 1/2 cup rolled oats
* 1/2 cup bran cereal flakes
* 1/3 cup raisins
* 1/3 cup walnut pieces, lightly toasted in a dry skillet for 2 minutes, until fragrant and chopped
Directions
Place rack in center of oven and preheat oven to 350 degrees F.
Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute. Add egg, carrot puree and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough. Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick. Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.
Ingredients
* 3/4 cup whole-wheat pastry flour
* 1/2 cup all-purpose flour
* 1/2 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon salt
* 2 tablespoons unsalted butter
* 1/4 cup canola oil
* 1/4 cup dark brown sugar
* 3 tablespoons granulated sugar
* 1 egg
* 1/4 cup (1 small jar) strained carrot baby food
* 1 teaspoon vanilla extract
* 1/2 cup rolled oats
* 1/2 cup bran cereal flakes
* 1/3 cup raisins
* 1/3 cup walnut pieces, lightly toasted in a dry skillet for 2 minutes, until fragrant and chopped
Directions
Place rack in center of oven and preheat oven to 350 degrees F.
Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl. Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute. Add egg, carrot puree and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough. Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick. Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.
Wassail
1 qt water
3 sticks cinnamon
5 cloves
1 cup sugar
¾ t ginger
1 t allspice
Bring those to a boil then simmer for 10 minutes. Remove cloves and cinnamon then add juices:
1 12oz can orange juice concentrate
1 6 oz can lemonade concentrate
2 qt apple juice or cider
Serve Warm
This is very good
3 sticks cinnamon
5 cloves
1 cup sugar
¾ t ginger
1 t allspice
Bring those to a boil then simmer for 10 minutes. Remove cloves and cinnamon then add juices:
1 12oz can orange juice concentrate
1 6 oz can lemonade concentrate
2 qt apple juice or cider
Serve Warm
This is very good
Nutrition Facts Per Serving:
- Servings: 12 servings
- Calories 179
- Total Fat (g) 7
- Saturated Fat (g) 4
- Cholesterol (mg) 23
- Sodium (mg) 331
- Carbohydrate (g) 19
- Fiber (g) 1
- Protein (g) 9
- Vitamin A (DV%) 0
- Vitamin C (DV%) 0
- Calcium (DV%) 0
- Iron (DV%) 0
- Other Carbohydrates (d.e.) 1.5
- Fat (d.e.) 1.5
Diabetic Exchanges
| 3/4 | cup finely crushed graham crackers |
| 2 | tablespoons butter, melted |
| 1 | 8-ounce package reduced-fat cream cheese (Neufch��tel) |
| 1/2 | cup sugar or sugar substitute equivalent to 1/2 cup sugar* |
| 1/2 | cup fat-free milk |
| 2 | teaspoons vanilla |
| 1/2 | teaspoon finely shredded orange peel |
| 2 | 8-ounce packages fat-free cream cheese |
| 1 | 15-ounce can pumpkin |
| 1 | teaspoon pumpkin pie spice |
| 1 | envelope unflavored gelatin |
| 1/4 | cup orange juice |
1. For crust: In a medium bowl, stir together crushed graham crackers and melted butter until crackers are moistened. Press mixture onto bottom of an 8-inch springform pan. Cover and chill while preparing filling.
2. For filling: In a food processor or blender, combine the reduced-fat cream cheese, 1/4 cup of the sugar, 1/4 cup of the milk, the vanilla, and orange peel. Cover and process or blend until smooth. Transfer to a medium bowl; set aside.
3. In a food processor or blender, combine fat-free cream cheese, pumpkin, remaining 1/4 cup sugar, remaining 1/4 cup milk, and the pumpkin pie spice. Cover and process or blend until smooth.
4. In a small saucepan, sprinkle gelatin over orange juice; let stand for 5 minutes. Cook and stir over low heat until gelatin is dissolved. Stir 1 tablespoon of the gelatin mixture into the white cream cheese mixture and the remaining gelatin mixture into the pumpkin mixture.
5. Pour pumpkin mixture over chilled crust in pan. Carefully pour white cream cheese mixture over pumpkin mixture. Using a narrow, thin-bladed metal spatula or a table knife, swirl pumpkin and white mixtures.
6. Cover and chill overnight before serving. To serve, using a small sharp knife, loosen cheesecake from side of springform pan; remove side of pan. Cut into wedges. Makes 12 servings.
*Test Kitchen Tip: If using a sugar substitute, we recommend Splenda® Granular, Equal® Spoonful or packets, or Sweet 'N Low® bulk or packets. Be sure to use package directions to determine product amount equivalent to 1/2 cup sugar.
Nutrition Facts per serving with sugar substitute: 149 cal., 7 g total fat (4 g sat. fat), 23 mg chol., 331 mg sodium, 12 g carbo., 1 g fiber, 9 g pro.Exchanges: 1 other carbo., 1.5 fatCarb choices: 1
Make-Ahead Directions: Prepare as directed through step 5. Cover and chill for up to 24 hours. Serve as directed in step 6.
Rotini Greek Salad
3 cups uncooked Rotini
1 cup Roma tomatoes, quartered
1/2 cup chopped red onion
1/2 cup chopped green bell pepper
1/3 cup sliced black olives
1/3 cup crumbled feta cheese
3 Tbsp. red wine vinegar
3 Tbsp. olive oil
1 Tbsp. chopped fresh basil
1 Tbsp. chopped fresh oregano
Salt and Freshly ground black pepper
Directions:
1. Cook pasta according to package directions, drain, rinse with cold water; drain again. In large bowl combine pasta, tomatoes, onion, bell pepper, olives and cheese.
2. For vinaigrette, in small bowl whisk together vinegar, oil, basil and oregano. Season to taste with salt and pepper. Add to pasta mixture; toss to combine. Refrigerate, covered, to chill.
(I used whole wheat pasta, and it was great! Also I added more olives and onions!)
1 cup Roma tomatoes, quartered
1/2 cup chopped red onion
1/2 cup chopped green bell pepper
1/3 cup sliced black olives
1/3 cup crumbled feta cheese
3 Tbsp. red wine vinegar
3 Tbsp. olive oil
1 Tbsp. chopped fresh basil
1 Tbsp. chopped fresh oregano
Salt and Freshly ground black pepper
Directions:
1. Cook pasta according to package directions, drain, rinse with cold water; drain again. In large bowl combine pasta, tomatoes, onion, bell pepper, olives and cheese.
2. For vinaigrette, in small bowl whisk together vinegar, oil, basil and oregano. Season to taste with salt and pepper. Add to pasta mixture; toss to combine. Refrigerate, covered, to chill.
(I used whole wheat pasta, and it was great! Also I added more olives and onions!)
Gooey Coconut Dream Bars
Ingredients
Makes 20 bars
FOR THE CRUST
3 cups graham cracker crumbs (from about 20 crackers)
3/4 cup unsalted butter, melted
1/4 teaspoon coarse salt ( I haven't ever included it when I have made this and it turned out fine.)
3/4 cup unsalted butter, melted
1/4 teaspoon coarse salt ( I haven't ever included it when I have made this and it turned out fine.)
FOR THE TOPPING
1 cup semisweet chocolate chips
2 cups sweetened flaked coconut
1 3/4 cups plus 2 tablespoons sweetened condensed milk
1 cup semisweet chocolate chips
2 cups sweetened flaked coconut
1 3/4 cups plus 2 tablespoons sweetened condensed milk
Directions
1. Preheat oven to 350 degrees with a rack in the center of oven. Butter a 9-by-13-inch baking pan and line with parchment paper; set aside.
2. To make the crust: In a medium bowl, mix together graham cracker crumbs, melted butter, and salt. Pour mixture into prepared pan and press into bottom of pan using your fingertips.
3. To make the topping: In another medium bowl, mix together chocolate chips and coconut; sprinkle evenly over crust.
4. Pour condensed milk evenly over coconut and chips, covering the entire surface. Transfer to oven and bake, rotating pan halfway through baking, making sure the milk does not get too brown or bubble over in the pan, 26 to 32 minutes.
5. Transfer baking pan to a wire rack to cool completely. Cut into 20 squares. Serve immediately, or wrap each bar tightly with plastic wrap and keep refrigerated until ready to serve.
2. To make the crust: In a medium bowl, mix together graham cracker crumbs, melted butter, and salt. Pour mixture into prepared pan and press into bottom of pan using your fingertips.
3. To make the topping: In another medium bowl, mix together chocolate chips and coconut; sprinkle evenly over crust.
4. Pour condensed milk evenly over coconut and chips, covering the entire surface. Transfer to oven and bake, rotating pan halfway through baking, making sure the milk does not get too brown or bubble over in the pan, 26 to 32 minutes.
5. Transfer baking pan to a wire rack to cool completely. Cut into 20 squares. Serve immediately, or wrap each bar tightly with plastic wrap and keep refrigerated until ready to serve.
Café Rio Chicken
5 Lbs Chicken Breast, boneless, skinless
1 Small bottle Zesty Italian Dressing
1 Tbsp Chili Powder
1 Tbsp Cumin
3 Cloves Garlic, minced
Mix all ingredients together in a large crockpot. Cook on high for 5-7 hours. Remove chicken and shred with fork. Reserve a small amount of juice and our over shredded chicken to keep moist.
Café Rio Pork
1 Large Pork Roast
1 Bottle Honey BBQ Sauce
1 Tbs Honey
1 Liter Coca Cola
Place all ingredients in crockpot and cook on low all night. In the morning, take the pot roast out, leaving the juice in the crockpot, shred the roast. Place shredded meat back into crockpot and leave on low temp. until serving.
Café Rio Tomatillo Salad Dressing
1 Cup Buttermillk
1 Cup Mayo
1 Pckg. Dry Buttermilk Ranch dressing mix
2 Tomatillos (husked)
2 Jalapenos
½ Bunch cilantro
Juice from ½ Fresh Lime
1 Clove Garlic
Puree all ingredients in blender for 30 seconds. Refrigerate until chilled.
Pico de Gallo
4 Fresh Tomatoes, chopped
1 White Onion, chopped
¼ Bunch Cilantro
2 Cloves Garlic, minced
½ Tsp Lime Juice
1 Tsp Salt
½ Tsp Pepper
Combine all ingredients together in a medium bowl. Refrigerate until chilled.
5 Lbs Chicken Breast, boneless, skinless
1 Small bottle Zesty Italian Dressing
1 Tbsp Chili Powder
1 Tbsp Cumin
3 Cloves Garlic, minced
Mix all ingredients together in a large crockpot. Cook on high for 5-7 hours. Remove chicken and shred with fork. Reserve a small amount of juice and our over shredded chicken to keep moist.
Café Rio Pork
1 Large Pork Roast
1 Bottle Honey BBQ Sauce
1 Tbs Honey
1 Liter Coca Cola
Place all ingredients in crockpot and cook on low all night. In the morning, take the pot roast out, leaving the juice in the crockpot, shred the roast. Place shredded meat back into crockpot and leave on low temp. until serving.
Café Rio Tomatillo Salad Dressing
1 Cup Buttermillk
1 Cup Mayo
1 Pckg. Dry Buttermilk Ranch dressing mix
2 Tomatillos (husked)
2 Jalapenos
½ Bunch cilantro
Juice from ½ Fresh Lime
1 Clove Garlic
Puree all ingredients in blender for 30 seconds. Refrigerate until chilled.
Pico de Gallo
4 Fresh Tomatoes, chopped
1 White Onion, chopped
¼ Bunch Cilantro
2 Cloves Garlic, minced
½ Tsp Lime Juice
1 Tsp Salt
½ Tsp Pepper
Combine all ingredients together in a medium bowl. Refrigerate until chilled.
NILLA Apple Crisp
Prep Time:20 min
Total Time:
55 min
55 min
Makes:
12 servings, 1/2 cup each
12 servings, 1/2 cup each
4 large Granny Smith apples (2 lb.), peeled, thinly sliced(*I used Gala apples 6 of them)
1/2 cup packed brown sugar, divided
2 tsp. ground cinnamon, divided
1/3 cup old-fashioned or quick-cooking oats
1/4 cup (1/2 stick) cold margarine
25 Reduced Fat NILLA Wafers, crushed (about 1 cup crumbs)
1-1/2 cups thawed COOL WHIP LITE Whipped Topping (I paired it with Vanilla Ice Cream)
HEAT oven to 350°F. Toss apples with 1/4 cup brown sugar and 1 tsp. cinnamon. Spoon into 8- or 9-inch sq. baking dish.
COMBINE oats, remaining brown sugar and cinnamon in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in wafer crumbs; sprinkle over apples.
BAKE 30 to 35 min. or until apples are tender. Serve topped with COOL WHIP.
Roast chicken
Emeril's Garlic Smeared Rosemary Roast Chicken
1 free-range chicken, about 3 1/2 pounds 2 tablespoons olive oil 1 tablespoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons finely chopped rosemary (reserve stems) 1/3 cup Roast Garlic Puree, recipe followsPreheat oven to 425ºF.
Rinse chicken well inside and out and pat dry with paper towels. Rub chicken all over with olive oil and season inside and out with salt and pepper. Sprinkle rosemary all over chicken (place stems inside cavity) and roast in the oven for 1 to 1¼ hours, until chicken is almost cooked through. Remove chicken from the oven and schmear the 1/3 cup roast garlic puree all over outside of chicken and return to the oven for 15 minutes, until chicken is cooked through. Remove from the oven, set aside to rest briefly, then carve and serve.
Yield: 4 servings
Roast Garlic Puree
Recipe courtesy of Emeril Lagasse and Martha Stewart Living Omnimedia, Inc. 10 heads of garlic (about 1 1/2 pounds) ¼ cup extra-virgin olive oil ½ teaspoon salt ¼ teaspoon ground black pepper
Preheat the oven to 325 degrees F and line a baking sheet with parchment paper or aluminum foil. Cut the top quarter from each garlic head and place, cut side up, on the prepared baking sheet. Drizzle the oil over the garlic and sprinkle with salt and pepper. Turn the garlic cut side down, and roast until the cloves are soft and golden brown, 1 hour to 1 hour and 15 minutes.
Remove from the oven and let sit until cool enough to handle. Squeeze a head of garlic, gently pressing with your fingers to expel the cloves into a bowl. Repeat with the remaining garlic. Stir the garlic with a rubber spatula to blend thoroughly. Use as needed, or store refrigerated in an airtight container.
Healthy Hot Cocoa
Dark Is Key
In one study, just 6 weeks of a daily dose of cocoa made skin smoother, better hydrated, and less sun sensitive. And 12 weeks did even more. All thanks to the skin-boosting antioxidants in cocoa, called flavonols. But it’s got to be dark chocolate, according to Wechsler. "Skip cocoa mixes, which don't have the same flavonol levels, and go for the real thing: dark, unadulterated cacao powder that contains 70 percent or more cacao," she writes in her new book, The Mind-Beauty Connection. Here's her to-die-for recipe (actually, it’s her husband Harry's!):
Harry's Super Simple, Healthy Hot Cocoa
The secret to this easy recipe? Heat it slowly. Slow heat helps release the antioxidants.
Ingredients
1 1/2 teaspoons unsweetened cocoa powder with 70% or more cacao (such as Scharffen Berger natural cocoa powder or Ghirardelli unsweetened cocoa)
2 teaspoons sugar
Pinch of salt
1 cup skim or low-fat milk
Combine all ingredients in a saucepan and heat gently (do not let it boil), stirring frequently, until cocoa is just beginning to steam. Pour into a mug and enjoy.
In one study, just 6 weeks of a daily dose of cocoa made skin smoother, better hydrated, and less sun sensitive. And 12 weeks did even more. All thanks to the skin-boosting antioxidants in cocoa, called flavonols. But it’s got to be dark chocolate, according to Wechsler. "Skip cocoa mixes, which don't have the same flavonol levels, and go for the real thing: dark, unadulterated cacao powder that contains 70 percent or more cacao," she writes in her new book, The Mind-Beauty Connection. Here's her to-die-for recipe (actually, it’s her husband Harry's!):
Harry's Super Simple, Healthy Hot Cocoa
The secret to this easy recipe? Heat it slowly. Slow heat helps release the antioxidants.
Ingredients
1 1/2 teaspoons unsweetened cocoa powder with 70% or more cacao (such as Scharffen Berger natural cocoa powder or Ghirardelli unsweetened cocoa)
2 teaspoons sugar
Pinch of salt
1 cup skim or low-fat milk
Combine all ingredients in a saucepan and heat gently (do not let it boil), stirring frequently, until cocoa is just beginning to steam. Pour into a mug and enjoy.
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