Grilled Spatchcocked Chicken with Potato and Green Bean Salad

recipe courtesy Martha Stewart

Potato and Green Bean Salad

6 ounces green beans

2 pounds peeled small potatoes

1/4 cup extra-virgin olive oil

4 teaspoons lemon juice

4 teaspoons whole-grain mustard

2 teaspoons chopped thyme leaves

1/2 cup thinly sliced red onion

Coarse salt

Simmer green beans in salted water until barely tender and bright green, 2 to 3 minutes. Remove with a slotted spoon or wire-mesh skimmer, and transfer to a bowl of ice water. Drain, and pat dry. 

Add potatoes to the same pot of salted water, and simmer until tender, about 12 minutes. Drain potatoes, and halve them. 

Whisk together olive oil, lemon juice, mustard, and thyme in a large bowl. Add potatoes, beans, and red onion. Gently toss. Season with salt.  Serves 4.

recipe courtesy Martha Stewart

Grilled Spatchcocked Chicken

1 medium onion, peeled and cut in half

1 large garlic clove, peeled

1/3 cup packed fresh herbs, such as rosemary, thyme, parsley, and sage leaves

1/4 cup extra-virgin olive oil

1/2 lemon, zest removed in strips with a peeler

1 chicken (3 1/2 to 4 pounds), spatchcocked (see instructions, below)

Coarse salt and freshly ground pepper

Prep: Puree onion, garlic, herbs, oil, and zest in a food processor. Rub some puree under skin of chicken breast. Rub remaining puree over rest of bird. Refrigerate at least 6 hours and up to 8 hours. Let stand at room temperature 30 minutes. Wipe off most of rub; season with salt and pepper.

Grill: Heat grill to medium-high, or set up for indirect heat. Grill chicken, breast side down, covered with vent open, until nicely charred, 10 to 15 minutes. Flip; cook 30 minutes more. Flip again; grill until internal temperature reaches 165 degrees in thickest part of breast, 5 minutes more. Let rest 10 minutes.  Serves 4.

Cook's Note

To spatchcock a chicken, cut along each side of the backbone with shears. Remove the backbone, and reserve it for stock (it can be frozen up to three months). Turn the bird breast side up; flatten it with your palm. 

Meatballs with Balsamic-Apple Chutney

recipe courtesy Better Homes and Gardens

Meatballs

1 pound lean ground beef or ground turkey

1/2 cup soft bread crumbs

1 egg, lightly beaten

2 tablespoons minced onion

1 tsp. salt

1/8 tsp. pepper

Balsamic-Apple Chutney

2 tablespoons olive oil

1 1/2 cups chopped onions

1/2 teaspoon kosher salt

3 Granny Smith Apples

1/3 cup balsamic vinegar

2 tablespoons honey

2/3 cup water

Garnish

Crusty bread slices

3 ounces crumbled blue cheese

Italian (flat-leaf) parsley

To make chutney, in large nonstick skillet heat olive oil over medium heat. Add chopped onions and kosher salt. Cook over medium to medium-high heat about 10 minutes, stirring frequently, just until golden. Add Granny Smith apples, peeled, cored, and chopped; balsamic vinegar; and honey to skillet. Cook over medium heat, uncovered, until most of the liquid has evaporated. Add water to skillet; simmer, covered 20 minutes or until apples are tender.


Meanwhile, to make meatballs, line a 15x10x1-inch baking pan with foil and lightly coat with nonstick cooking spray; set aside. In a medium bowl combine ground beef, bread crumbs, egg, onion, 1 teaspoon salt, and 1/8 teaspoon pepper. Mix to combine. Shape meat mixture into a 8x4-inch rectangle on waxed paper. Cut into 1-inch squares. Roll each portion into a ball and place in prepared pan.

Broil meatballs 4 to 5 inches from heat for 8 to 10 minutes or until internal temperature of meatballs reaches 160 degrees F.

Gently toss meatballs with chutney. Serve with crusty bread slices. Sprinkle with blue cheese and parsley. Makes 4 servings.

Sara's Taco Salad

Recently I felt the urge to make a taco salad and had all the usual ingredients in my kitchen except for a packet of taco seasoning.  So, I took to the Internet and found a recipe for homemade taco seasoning.  Since I had all the spices in my pantry I decided to give this one a try.  With a little bit of tweaking of the recipe and adding my own flavors, I created a homemade taco seasoning that was great.  It was slightly spicier than the standard store bought taco seasoning packet, but nothing a little bit of sour cream couldn't counter.  I couldn't resist sharing!

Sara's Taco Salad

1 lb. ground turkey

1 head iceberg lettuce (chopped)

2 tomatoes (chopped)

1 can sliced olives

1 can black beans, rinsed and drained

1 c. shredded cheddar cheese

taco seasoning (see notes below)

taco shells or tortilla chips (optional)

fat free sour cream (optional)

In a large skillet set on medium-high, brown ground turkey.  Drain fat.  Add taco seasoning, 1/4- 1/2 c. water and simmer for 5 minutes or until most of the liquid is absorbed.

Meanwhile, chop lettuce and tomato; set aside.  

To build taco salad, divide lettuce among 4 plates.  Top with 1/4 of rinsed black beans, 1/4 of taco meat, 1/4 chopped tomatoes, sliced olives and 1/4 c. shredded cheddar cheese. Garnish with fat free sour cream and broken taco shells. Serves 4.

*Homemade taco seasoning: (adapted from Allrecipes.com)

1 tbsp. unbleached all-purpose flour

2 tsp. onion powder

1/8 tsp. garlic powder

1/4 c. ancho chile powder

1/2 tsp. dried oregano

1/2 tsp. ground cumin

1 tsp. kosher salt

Mix all ingredients together well.  

Bourbon-Sauced Pork Chops

recipe courtesy Better Homes and Gardens

Bourbon-Sauced Pork Chops

1/3 cup bourbon or apple juice

3 tablespoons reduced-sodium soy sauce

3 tablespoons packed brown sugar

2 tablespoons cider vinegar

2 cloves garlic, thinly sliced

1/2 teaspoon grated fresh ginger

1/4 teaspoon ground black pepper

1 tablespoon cold water

1/2 teaspoon cornstarch

(4) 1 1/4-inch thick pork chops

Hot cooked broccolini or mashed potatoes (optional)

For sauce, in a small saucepan combine bourbon, soy sauce, brown sugar, vinegar, garlic, ginger, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until reduced to 1/2 cup. Stir together the water and cornstarch. Stir into bourbon mixture. Cook and stir until slightly thickened and bubbly; cook and stir 2 minutes more.

For a gas or charcoal grill, grill chops on the rack of a covered grill directly over medium heat for 14 to 16 minutes or until 145 degrees F when tested with an instant-read thermometer or pink just in the center, turning once halfway through grilling. Brush occasionally with the sauce during the last 5 minutes of grilling time. If desired, serve chops with broccolini or mashed potatoes drizzled with any unused sauce.

Damien's Banana Bread

Damien's Banana Bread

2 c. flour

1 tsp. baking powder

1/4 tsp. baking soda

3/4 c. sugar

1 tsp. salt

1 egg (beaten)

3 overripe bananas (mashed)

1/2 c. milk

1 tsp. vanilla

Preheat oven to 350 degrees.  Coat loaf pan with nonstick spray.

Combine all dry ingredients in large bowl; set aside.

Combine all wet ingredients in a small bowl.  Combine wet ingredients with dry ingredients; mix well.

Bake for 50-60 minutes or until toothpick comes out clean from center.  Let cool 15 minutes.  Makes 1 loaf.

Strawberry Cheesecake Ice Cream

recipe courtesy Kraft

Strawberry Cheesecake Ice Cream

1 pkg.(8 oz.) PHILADELPHIA Cream Cheese, softened

1 can(14 oz.) sweetened condensed milk

1/3 cup whipping cream

2 tsp. lemon zest

1-1/2 cups fresh strawberries

3 HONEY MAID Honey Grahams, coarsely chopped

Mix first 4 ingredients with mixer until well blended. Freeze 4 hours or until almost solid.

Beat cream cheese mixture with mixer until creamy. Blend berries in blender until smooth. Add to cream cheese mixture with chopped grahams; mix well. Freeze 8 hours or until firm.

Remove dessert from freezer 15 min. before serving; let stand at room temperature to soften slightly before scooping into dishes. Serves 8.

Sara's Berry Breakfast Smoothie

If you're looking for something quick and easy, but filling and satisfying, try this breakfast smoothie.  Whip it up real quick and take it with you to go!

Sara's Berry Breakfast Smoothie

1 Dannon Light and Fit Blueberry Acai yogurt

1 small banana

1/2 c. frozen mixed berries

1/4 c. fresh strawberries

1/4 c. orange juice

1 scoop soy protein powder

In a blender, blend until smooth.  Pour into tall glass.  Makes 1 serving.

White Bean Burgers with Spinach

recipe courtesy Better Homes and Gardens

White Bean Burgers with Spinach

1 15 - 16 ounce can cannellini beans, rinsed and drained

1 1/2 cups soft bread crumbs

1/4 cup shredded carrot

1/4 cup finely chopped onion

1 egg

2 tablespoons snipped fresh parsley

3 tablespoons olive oil

4 whole wheat hamburger buns

1 cup packed fresh baby spinach

In a medium bowl mash beans with a fork or potato masher. Stir in half of the bread crumbs, the carrot, onion, egg, half of the parsley, 1 tablespoon olive oil, and 1/4 teaspoon each salt and pepper. Shape bean mixture into 4 patties (mixture will be soft).

Combine remaining bread crumbs and parsley in a shallow dish. Coat both sides of patties in bread crumb mixture.

Heat remaining 2 tablespoons oil in a large skillet over medium heat. Add patties. Cook for 4 minutes per side or until well browned.

Arrange spinach and patties on burger buns. Top with your favorite veggies.  Makes 4 servings.

Seared Scallops with Shaved Fennel, Cucumber, and Grapefruit

recipe courtesy Martha Stewart

Seared Scallops with Shaved Fennel, Cucumber, and Grapefruit

1 Ruby Red grapefruit

1 tablespoon extra-virgin olive oil, divided

3/4 pound large sea scallops

1/2 teaspoon coarse salt, divided

Freshly ground pepper

3 ounces English cucumber, thinly shaved crosswise on a mandoline (3/4 cup)

1 tablespoon fresh lemon juice

1 tablespoon chopped fresh chives

1 teaspoon finely chopped fresh tarragon leaves

1/2 large fennel bulb (5 1/2 ounces), cut in half (root end trimmed but left intact to keep fennel together)

Finely grate enough grapefruit rind to yield 1/2 teaspoon zest. Peel grapefruit with a paring knife, removing all pith. Working over a bowl, cut three-quarters of the grapefruit segments from the membranes, cut into bite-size pieces, and set aside. Squeeze juice of remaining grapefruit segments into bowl (you should have 1/3 cup juice).

Heat 1 teaspoon oil in a nonstick saute pan over medium-high heat. Pat scallops dry, sprinkle with 1/4 teaspoon salt, and season with pepper. Saute scallops until deep golden brown, about 3 minutes. Flip, and continue to cook until barely opaque all the way through, about 2 minutes more. Divide scallops between 2 plates, and loosely tent with foil. Reduce heat to low, and add grapefruit juice. Cook, stirring and scraping up browned bits, until reduced to 1 tablespoon, 2 to 3 minutes. Pour sauce over scallops.

Combine cucumber, lemon juice, remaining 2 teaspoons oil, the grapefruit zest and pieces, chives, tarragon, and remaining 1/4 teaspoon salt in a bowl. Shave fennel into bowl, season with pepper, and toss gently to combine. Pile salad atop scallops.  Serves 2.

Fresh Corn Salad

recipe courtesy Better Homes and Gardens

Fresh Corn Salad

1/2 cup cider vinegar

1/4 - 1/3 cup sugar

1 teaspoon kosher salt

1/2 teaspoon coarsely ground black pepper

4 ears fresh corn

1/2 cup finely diced red onion (cut to same size as the clusters of corn kernels), soaked in ice water for 20 minutes and patted dry

1/2 cup cucumber, seeded, not peeled if unwaxed, then diced to same size of onions

1/2 cup red or orange sweet pepper, diced to same size as onions

1/2 cup cherry or pear tomatoes, halved or quartered

3 tablespoons parsley, finely torn

1 tablespoon basil leaves or buds, pulled apart

1 tablespoon fresh jalapeno, seeds and veins removed, very finely diced*

1/2 teaspoon sea salt or kosher salt

1 - 2 cups small arugula leaves

For dressing, in a glass bowl whisk together vinegar, sugar, the 1 teaspoon kosher salt, and black pepper until sugar is dissolved. Let dressing stand while preparing salad.

For salad, cut corn kernels from cobs. In a large bowl toss corn and remaining ingredients except sea salt and arugula leaves.

To serve, transfer salad to large serving bowl. Season with the 1/2 tsp. sea salt. Add the dressing; gently thread in arugula leaves. Serve immediately. (Cucumbers and tomatoes will begin to break down.) Makes 8 servings.

Berry Pie Shake

recipe adapted from Better Homes and Gardens

Berry Pie Shake

3 berry flavored Hostess Fruit Pies

2 c. frozen mixed berries

1/2 c. nonfat milk

1 pint vanilla bean ice cream (I used Haagen Dazs)

In a blender, combine 2 of the berry pies (broken into chunks), frozen berries and milk.  Blend until nearly smooth.  Blend in ice cream, a scoop or two at a time.  If necessary, add milk.

Break last berry pie into 4 chunks.  Divide shake among 4 tall glasses and top with berry pie chunks.  Serves 4.

Grilled Mediterranean Vegetable Sandwich

Grilled Mediterranean Vegetable Sandwich

1/4 c. mayonnaise 

2 garlic cloves, minced 

1/2 tsp. lemon juice 

2 small zucchini, thinly sliced lengthwise 

2 portabella mushrooms, sliced 1/4 in. thick

1 eggplant (14 oz.), sliced 1/4 in. thick 

2 tbsp. olive oil

1/2 tsp. kosher salt

3/4 of a 1-lb. ciabatta loaf, split horizontally

2 ounces feta cheese, crumbled (1/2 cup)

2 medium tomatoes, sliced 

2 cups baby arugula

Heat a grill to high (450° to 550°). Meanwhile, mix mayonnaise, garlic, and lemon juice together; set aside.

Brush zucchini, mushrooms, and eggplant with oil and sprinkle with salt. Grill, turning once, until softened and grill marks appear, about 3 minutes.

Grill bread cut side down just until grill marks start to appear, 2 minutes.

Cut each loaf-half into 4 pieces. Spread bottoms with mayo and smear tops with cheese. Make sandwiches with vegetables, tomatoes, and arugula. Serves 4-6.

recipe courtesy Sunset Magazine

Roasted Zucchini and Walnut Orzo

recipe courtesy Sunset Magazine

Roasted Zucchini and Walnut Orzo

1 1/4 lbs. zucchini 

2 tsp. olive oil

About 1/8 tsp. salt

About 1/8 tsp. pepper

1/2 c. walnut pieces, coarsely chopped

4 3/4 cups fat-skimmed chicken broth or vegetable broth

2 cups dried orzo pasta

2 tablespoons lemon juice 

2 teaspoons walnut oil

Rinse and dry zucchini; cut each in half lengthwise, then cut crosswise into 1/4-inch-thick slices. In a bowl, mix zucchini with olive oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Divide mixture equally between two baking sheets, each 12 by 15 inches, and spread zucchini in a single layer.

Bake in a 400° regular or convection oven until zucchini is tender when pierced, 8 to 10 minutes. Pour back into bowl. Rinse and dry one baking sheet.

Put walnut pieces on clean baking sheet and bake in a 350° oven until pale gold beneath skins, about 5 minutes.

Meanwhile, in a 5- to 6-quart pan over high heat, bring broth to a boil. Add orzo, reduce heat, and simmer, stirring occasionally, until orzo is tender to bite and liquid is absorbed, about 10 minutes.

Stir zucchini, walnuts, lemon juice, and walnut oil into orzo. Add more salt and pepper to taste.

Whole Wheat Banana Pancakes with Honey Drizzle

Whole Wheat Banana Pancakes with Honey Drizzle

3/4 c. whole wheat flour

1/4 c. all purpose flour

1 tbsp. sugar

2 tsp baking powder

1/4 tsp. salt

1 beaten egg

1 c. fat-free milk

2 tbsp. cooking oil

2 over-ripe bananas, mashed

2 tbsp. honey, drizzled

In a medium mixing bowl stir together the flours, sugar, baking powder, and salt. Make a well in the center of the dry mixture; set aside.

In another medium mixing bowl combine the egg, bananas, milk, and cooking oil. Add egg mixture all at once to the dry mixture. Stir just till moistened (batter should be lumpy).

For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or till pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm and drizzled with honey. Makes 8 to 10 standard-size pancakes.

Grilled Fish on Cilantro-Chili Slaw

recipe adapted from Sunset Magazine

Grilled Fish on Cilantro-Chili Slaw

1/3 cup cider vinegar

1/3 cup extra-virgin olive oil

1/3 cup chopped fresh cilantro

1 clove garlic, peeled and pressed or minced $

1 teaspoon cumin seed

About 3/4 teaspoon salt

5 to 6 teaspoons minced fresh jalapeño chilies

4 pieces (6 oz. each) boned, skinned halibut or mahimahi fillet

About 1 pound red cabbage (see notes)

1/2 cup thinly slivered red onion, rinsed

In a small bowl, mix vinegar, olive oil, cilantro, garlic, cumin seed, 3/4 teaspoon salt, and chilies to taste.

Rinse fish and pat dry. In a heavy zip-lock plastic bag (1-gal. size), combine fish and 1/3 cup of the vinegar mixture. Let stand, turning occasionally, for about 15 minutes.

Meanwhile, rinse and drain cabbage. Cut through core into quarters; cut out and discard core sections. Slice each quarter lengthwise into thin shreds to make about 6 cups. In a large bowl, mix shredded cabbage, onion, and 1/2 cup of the vinegar mixture. Add salt to taste.

Lift fish from marinade (discard marinade) and place on an oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook fish, turning once, until barely opaque but still moist-looking in center of thickest part (cut to test), 6 to 8 minutes.

Mound cilantro-chili slaw equally on four dinner plates. Top each mound with a piece of hot or warm grilled fish. Drizzle remaining dressing equally over fish. Add salt to taste.  Serves 4.

*Notes: You can use 14 oz. packaged coleslaw mix instead of the shredded cabbage for a quicker meal. I actually favor broccoli slaw and that is what I used in this recipe.

Chicken Meatballs in Tomato Pesto

Chicken Meatballs in Tomato Pesto

1 c. sun-dried tomatoes (not oil-packed)

1 c. prepared sun dried tomato pasta sauce

1 c. fresh basil leaves

2/3 c. cold water

1 lb. ground skinless chicken breast

1/3 c. seasoned dried bread crumbs

1/3 c. grated Parmesan cheese

1 egg white

1/4 tsp freshly ground pepper

1 tbsp. olive oil

Combine the sun-dried tomatoes and enough boiling water to cover in a bowl.  Let stand until softened, about 10 minutes; drain.

Put the sun-dried tomatoes, pasta sauce, basil and cold water in a blender and puree.

Combine the chicken, bread crumbs, cheese, egg white and pepper in a large bowl until well mixed. Shape the mixture into 20 meatballs.

Heat the oil in a large nonstick skillet over medium heat.  Add the meatballs and cook, turning occasionally, until browned, about 4 minutes.  Add the sun-dried tomato mixture and bring to a boil.  Reduce heat and simmer, covered, until the meatballs are cooked through, about 7 minutes.

recipe courtesy Weight Watchers

Serve with fettuccine or your favorite pasta.  Serves 4.

* Tip: Use whole wheat noodles for an even healthier option.

Grilled Chicken with Salsas

recipe courtesy Weight Watchers

Grilled Chicken with Salsas

1/2 c. prepared fat-free tomatillo salsa (salsa verde)

1/2 c. prepared hot, medium or mild tomato salsa 

1/4 c. finely chopped onion

1 tsp. grated orange zest

1/8 tsp ground cumin

4 (1/4 lb.) boneless, skinless, chicken breast halves

4 cups shredded green or red cabbage

Combine the salsas, onion, orange zest and cumin in a Ziploc bag; add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, about 20 minutes.

Remove chicken from the marinade and scrape off the excess.  Bring the marinade to a boil in a small sauce pan; boil 2 minutes.  Remove the saucepan from the heat and keep warm.

Spray a large ridged grill pan with canola nonstick spray and set over medium heat.  Add the chicken and cook, turning occasionally, until cooked through, 10-12 minutes.  Transfer to a cutting board.  When cool enough to handle, shred the chicken or cut into long thin strips.  Return the chicken to the cooked marinade in the saucepan, reheat gently, and serve over the cabbage.  Serves 4.