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.

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.

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.

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.

Tarragon Chicken Salad

recipe courtesy Sunset Magazine

Tarragon Chicken Salad

5 boneless skinless chicken breasts

1/2 c. lemon juice

2 tbsp extra-virgin olive oil

1 1/2 tbsp minced fresh tarragon or 1 tsp dried tarragon

1 clove garlic, minced

3 c. thinly sliced celery

1/2 c. drained manzanilla olives

salt and pepper to taste

lettuce leaves, rinsed and crisped

In a 5-6 qt. pan, bring about 3 qts water to a boil.  Add chicken and return water to a boil.  Cover tightly and remove from heat;  let stand until chicken is white in the center of the thickest part (cut to test), 10-12 minutes.  Lift out and let cool.  Tear chicken into shreds.

Meanwhile, in a bowl, mix together lemon juice, olive oil, tarragon and garlic until well blended.

Add shredded chicken, celery and olives; mix to coat, adding salt and pepper to taste.  Line a platter or salad plates with lettuce leaves and spoon chicken salad on top.  Serves 4-6.

Artichoke Crab Paella

recipe courtesy Sunset Magazine

Artichoke Crab Paella

3 tablespoons olive oil

2 cups white arborio or pearl rice

2 cups chopped red onions

1 cup chopped red bell pepper 

1 tablespoon minced garlic

1 cup dry white wine 

1 quart fat-skimmed chicken broth 

2 jars (6 oz. each) marinated artichokes 

1/4 cup chopped parsley

1 cup (1/2 lb.) shelled, cooked crab 

1/2 cup pitted, chopped oil-cured olives

Pepper

In an ovenproof 14-inch-wide, 2- to 3-inch-deep frying pan (or 5- to 6-quart pan) over medium heat, frequently stir oil and rice until rice is opaque, about 5 minutes.

Add onions, bell pepper, and garlic; stir often until onions are limp, 5 to 8 minutes.

Add wine, broth, and artichokes with marinade. Bring to a boil over high heat, stirring occasionally.

Cover tightly with lid or foil and bake in a 350° oven until liquid is absorbed, 20 to 30 minutes.

Stir in parsley. Arrange crab and olives on risotto. Season to taste with pepper. Serves 6.

Wild Rice Salad with Apricots, Fennel and Feta

recipe courtesy Family Circle

Wild Rice Salad with Apricots, Fennel and Feta

1 cup RiceSelect Royal Blend with Flaxseed

1/2 teaspoon salt

1/4 cup apricot nectar

2 tablespoons white wine vinegar

1 tablespoon coarse-grain mustard

1 clove garlic, minced

3 tablespoons extra-virgin olive oil

4 fresh apricots, pitted and sliced into 8 wedges each

1/2 small fennel bulb, cored and thinly sliced (about 1 1/2 cups)

3/4 cup crumbled reduced-fat feta cheese

1/4 cup chopped fresh parsley

Fresh cracked black pepper (optional)

In a medium lidded saucepan, combine rice, 2 cups water and 1/4 teaspoon of the salt. Bring to a boil; stir once. Reduce heat to medium-low, cover and cook for 18 to 20 minutes, or until water is absorbed. Remove from heat and let stand 5 minutes.

Meanwhile, in a large bowl, whisk together apricot nectar, vinegar, mustard, garlic and remaining 1/4 teaspoon salt. Slowly whisk in olive oil until blended.

Transfer hot cooked rice to bowl with apricot-mustard dressing; mix well. Allow to cool slightly, then stir in apricots, fennel, feta cheese and parsley. Top with cracked black pepper, if desired.  Serves 4.

California Roll

Last weekend, my husband and I took a sushi making class.  We learned 4 different styles of sushi making: urumaki, specialty, traditional and hand roll.  The ingredients we used were for California rolls; however, you can use any type of sushi quality seafood in your rolls.

course taken at Tokyo Japanese Restaurant

California Roll:

lump crab meat mixed with mayonnaise

avocado, sliced

1 cucumber, seeded

Nori (sushi seaweed)

steamed white sushi rice, seasoned with sushi seasoning

bamboo sushi rolling mat

Spread rice on rough side seaweed paper to cover entire area.

Flip seaweed over to smooth side with rice on bottom; place cucumber, avocado and crab meat in the center-to-lower half.

Place your thumbs under the seaweed, from the bottom, so that only your 4 fingers on each hand are showing on top.  Use the 4 fingers on top to hold the filling in place while you roll up and under from the bottom to the top of the seaweed (imagine rolling up wrapping paper that has loosened).

Move the roll to a flat surface and make sure the seam is facing down.  Place bamboo mat on top of roll.

Pinch fingers together around the mat to help shape the California roll.  Use one hand to square the ends while you pinch your fingers around the bottom of the roll and mat, giving the roll its square-round appearance.

Slice the roll into 8 equal slices and serve with soy sauce, pickled ginger and wasabi.  Makes 3+ rolls.

recipe courtesy Tokyo Japanese Restaurant

This is a good visual for the rolling technique. The ingredients are similar, but we did not use the roe.

Greek-Style Quinoa Burger

recipe adapted from Martha Stewart

Greek-Style Quinoa Burger:

1/2 cup rinsed quinoa

1 medium carrot, cut in large chunks

6 scallions, thinly sliced

15 ounces great northern beans, drained and rinsed

1/4 cup plain dried breadcrumbs

1 large egg, lightly beaten

1 tablespoon ground cumin

Coarse salt

Ground pepper

2 tablespoons grape seed oil

1/2 cup plain nonfat Greek yogurt

1 tablespoon fresh lemon juice

4 whole wheat hamburger buns

In a small saucepan, bring 3/4 cup water to a boil; add quiona, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.

In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.

Form mixture into four 3/4-inch-thick paties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.

Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers on whole wheat hamburger buns with yogurt sauce.  Makes 4 servings.

Lemon-Dill Salmon and Pasta

Recipe adapted from Better Homes and Gardens Lemon-Dill Shrimp & Pasta 

Lemon-Dill Salmon and Pasta Ingredients:

(4) 4 oz. salmon fillets

1 lemon

8 oz. dried fettuccine

2 tbsp olive oil

3-4 cloves garlic, thinly sliced

6 c. baby spinach

1/2 tsp. Italian seasoning, crushed

1/2 tsp. fresh dill, snipped

Fresh dill sprigs for garnish

salt and pepper to taste

In a small bowl, combine 1 tsp. lemon zest, 3 tbsp lemon juice, Italian seasoning and 1/2 tsp. fresh snipped dill.  Set aside.  Cook pasta according to package directions. Drain and set aside.

Meanwhile, in a large skillet, heat olive oil over medium heat.  Add garlic and cook in hot oil for 1 minute.  Turn up heat to high and add salmon fillets (season fillets with pepper first). Sear face down for 2 minutes on high heat.  Turn down heat to medium and flip fillets over so skin side is down.  Cook until no longer raw in the middle.  Peel away salmon skin and use a fork to flake/chunk the meat. Set aside.

Add spinach and drained pasta to skillet; toss just until spinach beings to wilt.  Remove from heat and stir in the lemon juice mixture and salmon chunks.  Season with salt and pepper and garnish with fresh dill.  Makes 4-6 servings.