Love Hummus??? Try This low-fat, low-cal, high protein puree!

White Bean Garlic Puree

Try on crusty bread, pita chips or with fresh veggies for your next gathering.  This starter is  sure to be a crowd Favorite!


1 Can White Kidney Beans (drained and rinsed)
2 Tbs. Truffle oil or Basil Oil (basil infused olive oil)
2 Tbs. Minced Garlic
1/4 tsp sea salt
1/4 tsp fresh ground white pepper
 pinch of Cayenne pepper

Combine all ingredient's in food processor.  Puree until super smooth.  Serve right away or chill and serve later

Energy Star Granola

Power up with this yummy no guilt treat! It will fill you up, fuel you up without weighing you down!

Preheat oven 325 degrees

1 Cup Steel Cut Oats
1/2 Cup Whole Wheat Flour
2 Tbs Flaxseed
1/2 Cup Grape-Nuts Cereal
1 Egg
1/2 Cup Sugar-Free Applesauce
1/4 Cup Organic Honey
1/4 Cup Dark Brown Sugar
2 Tbs Canola Oil
1/2 Cup Dried Cranberries
1/2 Cup Slivered Almonds
1/2 Cup Pumpkin Seeds
2 Tbs Sunflower Seeds
1/2 Cup Dark Chocolate Chips

Combine flour, oats, flaxseed, and Grape-Nuts.  Add egg, applesauce, honey, brown sugar and oil; mix well. Stir in dried cranberries, sunflower seeds, pumpkin seeds, almonds and chocolate chips. Bake for 30 minutes.  Cool and cut into squares.

Best Part:  155 calories, 6 g protein, 26 carbohydrate, 2 g fiber

Southern Specialty....Grits for all... Shrimp and Grits

So if you have have been to the South you have experienced Grit Nirvana. Whether it is Breakfast, Lunch or Dinner grits work. Served with everything from craw fish, shrimp as big as your fist, huge cubes of bacon, and all sorts of other melt in your mouth goodness. It is down home comfort food that leaves you full and happy.  One of my favorite things about seeing my mom and dad in South Carolina is having a wonderful grit concoction and butter cashew pie.   Here is one of my favorite grit dishes.

Shrimp and Grits

4 C Milk

1 C Grits

1/4 tsp onion powder

1/4 tsp garlic powder

1/8 tsp cayenne pepper

1/4 tsp black pepper

1/2 tsp sea salt

1/4 tsp thyme

1/4 tsp oregano

1/4 tsp paprika

Add milk and seasonings bring to low boil.  Add grits, reduce heat and simmer according to grit directions.

4 Strips pepper bacon (cubed)

1 Lb large cooked shrimp (deveined and tails taken off)    

1/2 C White onion (chopped)

1 Clove diced garlic

1/2 C Red pepper (chopped)

1 C Yellow squash (chopped)

4 Green onion sliced- garnish

1 C Cheese grated

Cook cubed bacon in large pot for 10 minutes or until done.  Add onion, garlic, squash and pepper.  Cook for 2-3 minutes. Slice shrimp and add to bacon and veggies.  Combine grits with protein and veggies.  Add cheese and stir.  If it is too thick add milk for a smoother texture.  Heat through and serve, sprinkle with green onions.

Italian Sausage and Veggie Pasta

Ingredients
2 ounces uncooked whole wheat pasta
1/2 cup  sugar free spaghetti sauce
1 precooked Italian-style chicken sausage, sliced into rounds
2 garlic cloves, minced
1/2 cup chopped mushrooms
1/2 cup chopped onions
1/2 cup chopped zucchini
2 tablespoons grated Parmesan cheese

Make It
Cook pasta according to package directions. Heat spaghetti sauce, sausage, garlic, and vegetables for about 12 minutes, until veggies are tender. Top pasta with sauce mixture and sprinkle with cheese.

Turkey Cranberry Sandwich

2 Slices whole-grain bread
2 Tbs. Greek yogurt
1 Tbs. dried Cranberries
2 Thick slices turkey (4oz)
Spinach leaves
Black pepper

Toast bread
In small bowl combine yogurt, pepper and cranberries, spread onto one slice of bread
Top with turkey slices and spinach

Calories 315
Fat 4 g
Carbs 43 g
Fiber 4 g
Protein 27 g

Prosciutto Wrapped Rosemary Chicken

Ingredients

• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 2 large cloves garlic, peeled and very thinly sliced
• 1 package or bundle fresh rosemary
• 8 pieces good quality boneless, skinless chicken breastsSalt and freshly ground black pepper
• 8 thin slices prosciutto di Parma
• 2 lemons, cut into thin wedges

• Drizzle balsamic vinegar

Directions

Heat a pan over medium-high heat.
Pour about 1/4 cup extra-virgin olive oil into a shallow dish and add the garlic.
Strip the leaves off a sprig of rosemary and finely chop, about 1 tablespoon. Add the chopped rosemary to the bowl with the garlic and oil. Break the remaining rosemary up into 8 small sprigs about the size of the chicken pieces.
Season the chicken pieces with salt and pepper, to taste, and add them to the garlic mixture. Turn to coat. Wrap the chicken pieces in prosciutto, securing the ham with a sprig of rosemary as you wrap. The sprigs should stick out a bit at the edges of the ham. Drizzle the chicken with more oil and grill for 12 minutes, turning occasionally.
Serve 2 pieces of chicken for each serving, along with some lemon wedges for squeezing over the top. Drizzle with balsamic and serve with green salad. This is also amazing with a mushroom gnocchi.

English Sage Derby Cheese - My New Favorite Cheddar

Sage Derby is a cheddar type gourmet cheese made using leaf sage for flavor, and colored using chlorophyll (plant coloring) to give a green marbled finish. The finely chopped sage leaf gives a subtle extra flavor. Sage Derby is matured for around 12 weeks as per mild cheddar.

In the seventeenth century, the custom of adding sage to Derby cheese began. Sage was valued for its health-giving properties; it was good for the digestion and thus Sage Derby was born. Sage Derby was originally consumed at harvest time and Christmas. 

Sage Derby, one of the oldest British gourmet cheeses and one of the original additive cheeses; is unique with the sage being added during the manufacturing process and not at a later stage. Certainly an interesting and colorful addition to any festive cheese board or buffet.

Try This:  Sage Derby and Tomato Quiche   

4 large tomatoes
1 Shortcrust Pastry
4 oz Sage Derby cheese
3 eggs
1/2 C milk
salt and freshly ground black pepper

Slice tomatoes. Line a  (8 in) quiche pan with the pastry and crumble the cheese into it.  Arrange the tomato slices to cover the cheese.

Break the eggs into a bowl and lightly beat with the milk and seasoning. 
Pour egg mixture over the tomatoes, gently pressing them down with a fork. Sprinkle with additional cheese.
Bake in the centre of a preheated oven at 400°F  for 130-35 minutes, until set and golden.

Orange-Miso-Glazed Salmon & Edamame

This is an easy dish that tastes amazing.  If you are into veggies try with tofu instead of salmon! Tons of protein in this and super low fat/low calorie!

1 Lb Fresh salmon or
1 14oz. package firm tofu patted dry and cut into slices

1/4 C Fresh OJ
2 Tbs Miso
1 Tbs Dark brown sugar
1 Tbs Toasted sesame seeds
1/2 Red bell pepper sliced
1/2 Orange bell pepper sliced
2 C Fresh shelled edamame
2 Scallions thinly sliced
1/4 C Red onions sliced
1 12oz can of bamboo slices (drained)
Sea Salt & Fresh Cracked Pepper
2 Tbs fresh chopped cilantro

Optional to add some carbs and extra calories-          
1 C Brown or whole grain rice (steamed)

Heat oven to broil.
Mix OJ, brown sugar, miso and sesame seeds with whisk.
Salt and pepper salmon/tofu.
Brush salmon/tofu with half the miso mixture.  Broil for 8-10 minutes

Toss remaining miso mixture with sliced peppers, edamame, onion, bamboo.
Heat in skilled for 2-3 minutes.

Place salmon/tofu on plate with veggies top with scallions and cilantro.
Sprinkle with any remaining miso mixture.

Nutrition Score (without rice)
240 Calories (199 with Tofu)
8 g Fat
16 g Carbs
18 g Protein
4 g Fiber

The tastiest salad you will add to your monthly menu! Garlic, Garlic, Garlic

Garlic Chicken Italian Salad

1-2 whole garlic

1 LB boneless, skinless chicken breast

¼ C. Fat free Italian dressing or balsamic dressing

4 C. Spinach or Arugula (I like a mixture)

½ C. Grape tomatoes or Roma’s chopped

½ C. Black olives

¼ C. Sliced red onion

½ C. Garbanzo Beans (rinsed and drained)

¼ C. English cucumber (julienned)

1 C. Whole wheat pasta cooked and cooled (I use farfalle or orzo)

1 C. Fresh mozzarella (slice into strips)

Sea Salt & Fresh Cracked Pepper

¼ C. Balsamic Vinaigrette

Fresh flat leaf italian parsley chopped 

1. Marinate chicken breast in ¼ C. Fat free Italian dressing or balsamic dressing.  Refrigerate for ½ hour (or up to 4 hours). Season with salt and pepper

2. Heat skilled on medium and cook chicken 4-5 minutes per side.  Set aside.

3. Turn on broiler.  Take 1-2 whole garlic and chop off tops so bulb is exposed.  Drizzle garlic with olive oil and place in broiler for 7-10 minutes (should be golden brown, keep in a little longer is you like a little crunch). Let garlic stand and cool.

4. Take 2 chilled plates and place ½ C. of cooled pasta on each plate.  Add 2 C. spinach/arugula to each plate.  Place olives, tomatoes, onions, cucumber on top. 

5. Slice chicken breast and top salad with chicken, then fresh mozzarella. 

6. Take paring knife and pop garlic cloves out of skin.  Place desired amount on salad.

7. Season with salt and pepper to taste, add chopped parsley, drizzle with balsamic vinaigrette.

Jewls in the Kitchen: Truffle Oil...A Must Have

Jewls in the Kitchen: Truffle Oil...A Must Have: "Okay for all of you fans of Risotto, you have to try this...Trust me you will love it. 1/2 C Chopped Porcini Mushrooms 1/4 C Chopped Fresh ..."

Perfect Valentine's Day Dinner

I am not a big fan of Valentine's Day.  I am under the school of thought that if you love someone you show them everyday.  Although it is a nice gesture it is so commercialized and it puts a lot of pressure on people to buy the perfect gift.  So I would rather have a fabulous meal over something sparkly.  Why you ask?  Because food is something to enjoy, savor...something to share with your loved ones.  Plus I just love to eat :)

This recipe is amazing, very non-traditional and savory.  Serve with a big green salad and crusty bread and you will be full and happy....promise :)


Mini lasagnas with sweet corn, pancetta and ricotta

Ingredients

• Butter for greasing the ramekins
• 12 lasagna sheets
• 2 tablespoons extra-virgin olive oil
• 2 cups pancetta, cut into 1/4-inch pieces
• 3 cups frozen corn, thawed
• 1/2 cup half & half, at room temperature
• 3 cloves garlic, minced
• 1 cup (8 ounces) ricotta cheese, at room temperature
• 1 cup (4 ounces) finely grated Romano cheese, plus 1/2 cup (2 ounces)
• Zest of 1 lemon
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3/4 packed cup chopped fresh basil leaves
• 1 1/2 cups (6 ounces) shredded sharp provolone cheese
• Extra-virgin olive oil for drizzling

Preparation

For this recipe, you'll need six 10-ounce ramekins, each 2 1/2 inches tall and 3 1/2 inches in diameter.

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees. Butter six 10-ounce ramekins. Set aside.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, stirring occasionally, about 8 minutes. Using 2 cooked lasagna noodles in an "x" shape, line each ramekin, pushing the noodles gently into the bottom of the ramekins and allowing any excess pasta to overhang the side.

In a medium sauté pan, heat the oil over medium-high heat. Add the pancetta and cook, stirring occasionally, until brown and crispy, about 8 minutes. Pour the pancetta and any cooking juices onto a paper towel-lined pate.

In a food processor, blend the corn, half and half and garlic until chunky. Add the ricotta cheese, 1 cup Romano cheese, lemon zest, salt, and pepper. Blend until smooth. Add the basil and pulse until just combined. Spoon 1/4 cup of the filling into the bottom of each ramekin. Sprinkle with about 1 tablespoon pancetta and about 2 tablespoons of provolone cheese on top.

Fold 2 overhanging pieces of pasta over the filling (trim the ends of the pasta with scissors, if necessary). Add another 1/4 cup of filling and top with the rest of the pancetta and another 2 tablespoons provolone cheese. Fold over the 2 remaining pieces of pasta. Spoon any remaining filling on top of the ramekins. Sprinkle the tops with the remaining 1/2 cup Romano cheese and drizzle with olive oil. Place the ramekins on a baking sheet and bake for 25 to 30 minutes until the tops are golden brown and the filling is bubbling. Cool for 10 minutes.

Let the ramekins cool about 5 minutes. Run a knife around the outside edge of the ramekins to slide the mini lasagna out of the mold onto a small plate. Once the lasagna is out, flip the lasagna back over onto your serving plate so that the golden cheese is on top.

To serve: Run a knife around the edge of the ramekins to loosen the lasagnas. Unmold the lasagnas and transfer to serving plates.

Serves 6

Big Game Bash! Great Food For Super Bowl Sunday, not the healthiest, but hey we all need a cheat day!

Grilled BBQ Potato Skins

Ingredients

• 3 russet potatoes, scrubbed
• 4 slices cooked bacon, crumbled
• 2 tablespoons butter, melted
• 1 clove garlic, minced
• 3/4 cup Cheddar
• 1/2 cup barbecue sauce, warm
• 1/2 pound pulled pork
• Sour cream, for topping
• 2 tablespoons snipped chives, for garnish

Directions

Preheat oven to 350 degrees F.

Bake potatoes on middle rack until fork tender, about 1 hour. Remove from oven and let sit until cool enough to handle.

Bake 4 strips of bacon on a small sheet pan in the oven for 15 minutes. Crumble bacon when it's cooled.


Buffalo Wings

 Ingredients

• 12 whole chicken wings (about 3 pounds)
• 3 ounces (6 tablespoons) unsalted butter
• 1 small clove garlic, minced
• 1/4 cup hot sauce
• Kosher salt

Directions

Preheat the oven to 425 degrees F. Remove the paper towels on the pan and replace with parchment paper. Roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown.
While the chicken is roasting, melt the butter in a small bowl with the garlic. Pour this along with the hot sauce and 1/2 teaspoon salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven, transfer to the bowl and toss with the sauce. Serve warm.

Chunky Guacamole

Ingredients

• Kosher salt and freshly ground black pepper
• 4 ripe avocados
• 3 limes, juiced
• 1/2 red onion, chopped
• 1 garlic clove, minced
• 2 serrano chiles, sliced thinly
• 1 big handful fresh cilantro, finely chopped
• Extra-virgin olive oil

Directions

Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving.

Bacon-Wrapped Shrimp with Chipotle Barbecue Sauce

Ingredients

• 20 strips bacon (about 12 ounces)
• 20 medium-large shrimp, shelled and deveined (about 1 pound)
• 1/2 cup barbecue sauce
• 1/4 cup canola oil
• 3 tablespoons lemon juice
• 1 teaspoon dijon mustard
• 3 tablespoons chopped chipotles in adobo sauce
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon cayenne pepper
• Freshly ground pepper

Directions

Soak 5 to 8 bamboo skewers in water for about 20 minutes to keep them from burning on the grill or under the broiler.
Meanwhile, cook the bacon in a large skillet until halfway done, about 4 minutes. Drain and cool on paper towels. Wrap a piece of bacon around the middle of each shrimp; skewer with bamboo through the point where the bacon ends meet to keep it from unraveling. Thread 3 to 5 shrimp on each bamboo skewer.
Puree the barbecue sauce, oil, lemon juice, mustard, chipotles, red pepper flakes, cayenne pepper and 1/4 teaspoon freshly ground pepper in a blender. Set aside half of the sauce for dipping.
Preheat a grill, grill pan or broiler. Grill or broil shrimp (on a foil-lined baking sheet, if broiling) for 5 minutes, basting with the sauce once they begin to turn pink. Flip, baste again and grill or broil until just cooked through, about 4 more minutes. Serve with extra sauce.

Red Velvet= Love

Southern Red Velvet Cake

Prep Time: 30 min

Ingredients

• Vegetable oil for the pans
• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, at room temperature
• 2 large eggs, at room temperature
• 2 tablespoons red food coloring (1 ounce)
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract
• Cream Cheese Frosting, recipe follows
• Crushed pecans, for garnish

Directions

Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.

Cream Cheese Frosting:

• 1 pound cream cheese, softened
• 4 cups sifted confectioners' sugar
• 2 sticks unsalted butter (1 cup), softened
• 1 teaspoon vanilla extract

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)

Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

Yield: enough to frost a 3 layer (9-inch) cake