Spinach-and-Cheese Omelet

Prep Time : 15 minutes  ... Makes 2 servings

Omelets cook quickly in the skillet. Let your kids pick their own veggie and meat toppings or stick with straight cheese. Serve with fresh fruit and buttered toast.

2 ................large eggs
1 ................tablespoon butter
1 ................cup coarsely chopped spinach
1/3 .............cup chopped tomatoes 
1/8 .............teaspoon salt
1/3 .............cup (1 1/2 oz.) shredded Swiss cheese
1/8 .............teaspoon pepper

1.         Blend and Pour. Process eggs and 2 Tbsp. water in a blender until blended. Melt butter in an 8-inch nonstick skillet over medium heat; add spinach and tomatoes, and saut´´ 1 minute or until spinach is wilted. Add salt and egg mixture to skillet.
2.           Lift and Tilt. As egg mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked egg mixture flows underneath, cooking until almost set (about 1 minute). Cover skillet, and cook 1 minute.
3.         Fold and Serve. Sprinkle omelet with cheese and pepper. Fold omelet in half, allowing cheese to melt. Slide cooked omelet onto a serving plate, and season with salt to taste. Serve with buttered toast and fresh fruit.
Heart Healthy

Chicken and Veggie Stir-Fry



 

Ready in 30 Minutes

This colorful chicken and vegetable stir fry is a delight for the eyes as well as the taste buds with its colorful array of yellow squash, red bell pepper, broccolini, and green onions

Makes 4 servings  .........Total: 30 Minutes

1............... pound skinned and boned chicken breasts, cut into thin strips
1/2 ...........teaspoon salt
1/4 ...........cup cornstarch
4 ..............tablespoons vegetable oil, divided 
1/2 ...........pound Broccolini, cut into 1-inch pieces
1 ..............cup chicken broth, divided
1 ..............red bell pepper, cut into thin strips
1 ..............small yellow squash, thinly sliced into half moons 
1/4 ...........cup sliced green onions
2 ..............teaspoons cornstarch
1 ..............tablespoon fresh lime juice
1-1/2 ........teaspoons soy sauce
1 ..............teaspoon Asian chili-garlic sauce
                          **Hot cooked rice**

1.        Sprinkle chicken with salt; toss with 1/4 cup cornstarch.
2.        Stir-fry chicken in 3 Tbsp. hot oil in a large skillet or wok over medium-high heat 5 to 6 minutes or until golden brown and done. Transfer to a plate, using a slotted spoon; keep warm. Add Broccolini and 1/4 cup broth; cover and cook 1 to 2 minutes or until crisp-tender. Transfer to plate with chicken, using slotted spoon.
3.          Add remaining 1 Tbsp. oil to skillet. Sauté bell pepper and next 2 ingredients in hot oil 2 minutes or until crisp-tender.
4.         Whisk together 2 tsp. cornstarch and remaining 3/4 cup broth until cornstarch dissolves. Add broth mixture, chicken, and Broccolini (with any accumulated juices) to bell pepper mixture in skillet. Cook, stirring often, 1 minute or until liquid thickens. Stir in lime juice and next 2 ingredients. Serve over hot cooked rice.
Heart Healthy

Hey, Blueberries Are In...Sooo... Blueberry-Peach Crispy Crumble

 

 

This is a delicious dessert that takes advantage of seasonal fruit. Feel free to make substitutions. 

TIP: Bake the crumble on a parchment paper- or foil-lined baking sheet to catch any fruit that may bubble over.

Ingredients

• 6 to 7 large peaches, peeled and sliced                               
• 1 1/2 cups blueberries, rinsed and drained                               
• 1/3 cup granulated sugar                               
• 1 1/2 teaspoons fresh lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon freshly grated ginger
• 2 tablespoons minute tapioca
• Pinch of salt
• 1 cup firmly packed dark brown sugar
• 1 cup all-purpose flour
• 3/4 cup old-fashioned oats
• 1/2 teaspoon ground cinnamon
• 6 tablespoons softened unsalted butter, cut into small squares
• Crispy Topping

Crispy Topping:

 

Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar $
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• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 8 tablespoons softened unsalted butter, cut into small squares

Preparation

1. Stir together first 4 ingredients in a bowl. Cut in butter with a pastry blender or fork until mixture forms pea-size pieces. Bake at 375° for 10 minutes or until lightly browned. Break into small pieces with a fork, and bake 5 more minutes or until crispy                        

 Crumble

Preparation:

1. 1. Combine first 9 ingredients in a large mixing bowl. Spoon mixture into an 8 1/2- x 11-inch baking dish.
2. 2. Stir together dark brown sugar and next 3 ingredients in a medium bowl. Cut in butter with a pastry blender or fork until mixture forms pea-size pieces. Spoon topping evenly over filling, and bake at 375° for 50 minutes or until fruit is bubbling and top is golden. Spoon Crisp Topping evenly over the crumble, if desired. Serve warm. (Crumble may be made ahead and reheated in a 350° oven 10 minutes)...... This is a smashing good dessert. You really are a dessert goddess.

Original Recipe by:

Corky Pollan, Coastal Living    

Cheddar Garlic Biscuits With Oregano....Mouthwatering

Try one of these cheddar garlic biscuits (or an entire tray of them!) Each one is filled with grated cheddar cheese and the perfect amount of garlic. The light fluffiness you’ll find inside is a flavorful contrast to the buttery and toasted outside, garnished with oregano. These biscuits are a yummy way to spice up the everyday, monotonous dinner roll.
The recipe comes from food writer, lifestyle blogger, and recipe developer Ali Ebright.  

What You Need

• 2 cups buttermilk biscuit mix (such as Bisquick or Jiffy)
• 1 cup grated cheddar cheese
• 1/2 tsp. garlic powder
• 2/3 cup milk
• 2 Tbsp. butter, melted
• 2 tsp. dried oregano
• 1/4 tsp. garlic salt

How to Make It

1. Preheat oven to 400 degrees. Prepare a baking sheet with cooking spray.
2. In a large bowl, mix together biscuit mix, cheese and garlic powder. Add in milk, and stir until well mixed. (Heads up – the dough will get very sticky!)
3. With a spoon or with your fingers, shape the dough into biscuit-sized clumps, and drop onto the baking sheet. (Note that the dough will pretty much hold its shape when baked, so feel free to pat down random peaks in the dough if you’d like them to look more uniform!)
4. Bake for 10-13 minutes, or until biscuits begin to brown slightly around the edges.
5. While the biscuits bake, prepare the warm butter mixture by mixing together the melted butter, oregano and garlic salt in a small bowl. As soon as the biscuits are removed from the oven, brush the biscuits (while they are still on the baking sheet) with the mixture until they are well-coated.
6. Serve warm

*This recipe usually makes about 15 biscuits.

Ali’s Tip

“If you’d like to actually see more of the grated cheddar in the finished biscuits, opt for the more thickly grated cheddar (rather than the super-fine stuff!). Both of course taste exactly the same, but I love seeing the little wisps of cheddar when enjoying these biscuits.”

Blackberry Crumb Cake...Awesome

 

 

 

Serves 8| Hands-On Time: 20m| Total Time: 2hr 20m

Ingredients

• FOR THE CRUMB TOPPING:
• 1/2 cup pecans
• 1/3 cup brown sugar, firmly packed
• 1/4 cup all-purpose flour, spooned and leveled
• 2 tablespoons cold unsalted butter
• FOR THE CAKE:
• 1/2 cup (1 stick) cold unsalted butter, cut into pieces, plus more for the pan
• 2 cups all-purpose flour, spooned and leveled
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 2 large eggs
• 1 cup whole milk
• 1 teaspoon pure vanilla extract
• 1 pound fresh blackberries (about 3 1/2 cups)

Directions

1. Heat oven to 350º F.
2. Make the crumb topping: In a food processor, pulse the pecans, brown sugar, flour, and butter until crumbly; transfer to a bowl and set aside. Wipe out the food processor.
3. Make the cake: Butter an 8-inch square baking pan. In the food processor, pulse the butter, flour, granulated sugar, baking powder, salt, and cinnamon until crumbly. In a large bowl, whisk together the eggs, milk, and vanilla. Add the flour mixture and mix just until combined.
4. Transfer the cake batter to the prepared pan. Sprinkle with the blackberries and crumb topping. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes. Let cool completely in the pan before serving.

 
Perfect....Give yourself a raise and buy a new tiara

Chicken Fried Rice

Prep / Total time : 30 minutes  ..... Makes 6 servings

3 ...................tablespoons vegetable oil, divided 
4 ...................large eggs, lightly beaten 
3/4 ................cup diced onion 
3/4 ................cup diced red bell pepper
1................... pound haricots verts (tiny green beans), trimmed and cut into 1 1/2-inch pieces (about 2 cups)
2 ..................cups chopped cooked chicken
4 ..................cups cooked basmati rice
1/3 ...............cup soy sauce
3 ..................tsp. Asian chili-garlic sauce
Toppings: sliced green onions, chopped toasted almonds
1.           Heat 1 Tbsp. oil in a large skillet over medium-high heat 1 minute; add eggs, and cook, gently stirring, 1 to 2 minutes or until softly scrambled. Remove eggs from skillet; chop.
2.          Heat remaining 2 Tbsp. oil in skillet; add onion, bell pepper, and green beans, and stir-fry 3 to 4 minutes or until vegetables are crisp-tender. Add chicken, and stir-fry 2 minutes. Add rice, soy sauce, and chili-garlic sauce; stir-fry 3 to 4 minutes or until thoroughly heated. Stir in scrambled eggs; sprinkle with desired toppings.

In the amount of time it takes for takeout to be delivered to your door, our homemade Chicken Fried Rice will be on the table and ready to eat.

Heart healthy

Curried Chicken Salad

                                       Make 6 servings

1 ........................cup walnut halves
4 ........................cups diced cooked chicken (about 12 oz.) 
1 ........................cup seedless red grapes, halved crosswise 
1 ........................large celery rib, halved lengthwise and thinly sliced crosswise 
2 ........................scallions, trimmed and thinly slice
1/2                      cup mayonnaise 
1/3 .....................cup plain low-fat yogurt or sour cream 
1 ........................tablespoon distilled white vinegar
1/4 .....................teaspoon curry powder
1/4 .....................teaspoon pepper 
6 ........................radicchio cups
4 ........................cups mixed baby greens (about 3 oz.)
Preheat oven to 375°F.
1 .            Spread walnuts on a shallow baking sheet and roast in oven until toasted, about 10 minutes. Let cool.
2 .           Coarsely chop walnuts and transfer 3/4 cup of them to a bowl with chicken, grapes and celery; toss.
In a small bowl, whisk together scallions, mayonnaise, yogurt, vinegar, curry powder and pepper. Scrape mixture over chicken mixture and toss well.
3 .          To serve, arrange a radicchio cup in center of a plate. Fill radicchio with chicken salad. Arrange greens around radicchio. Sprinkle remaining nuts on top of salad.
TIP:
Spice up a plain chicken salad with curry powder and add grapes for sweetness and chopped walnuts for crunch.
Serve the salad in radicchio cups for an elegant presentation.

Pork Chops with Cherry Couscous

Prep/ Total :50 minutes   ...  Make 4 servings ... (serving size : 1 pork chop & 3/4 cup couscous)

3 .............tablespoons olive oil, divided
4 .............(6-ounce) bone-in center-cut pork chops
1 .............teaspoon salt, divided
1/4 ..........teaspoon freshly ground black pepper 
                        **Cooking spray**
1 .............cup uncooked couscous
3/4 ..........cup boiling water 
1 .............cup coarsely chopped pitted cherries
1/2 ..........cup sliced green onions
1/3 ..........cup dry-roasted almonds, chopped 
2 .............teaspoons grated lemon rind
2 .............tablespoons fresh lemon juice

1.        Preheat grill to medium-high heat.
2.        Brush 1 tablespoon olive oil evenly over both sides of pork, and sprinkle evenly with 1/2 teaspoon salt and black pepper. Place pork on a grill rack coated with cooking spray, and grill 4 minutes on each side or until desired degree of doneness. Let pork stand for 5 minutes.
3.         Place couscous in a large bowl. Add 3/4 cup boiling water; cover and let stand for 5 minutes. Uncover and fluff with a fork. Stir in remaining 2 tablespoons oil, remaining 1/2 teaspoon salt, cherries, and remaining ingredients.
Serve with pork.
TIP:
In-season, sweet red cherries are a bountiful bargain, and they lend a wonderfully fresh, fruity element that pairs well with pork.

Blueberry Streusel Coffee Cake

 

Total Time: 1 hr

Prep Time: 25 min

Cook Time: 35 min

Serves: 16

Oven Temp: 350

 

Ingredients

U.S.

Metric

Conversion chart

Streusel Topping:

• 2/3 cup(s) (packed) brown sugar
• 1/2 cup(s) all-purpose flour
• 4 tablespoon(s) butter or margarine, cut up

Coffee Cake:

• 2 1/2 cup(s) all-purpose flour
• 1 1/2 teaspoon(s) baking powder
• 1/2 teaspoon(s) baking soda
• 1/2 teaspoon(s) salt
• 1 1/4 cup(s) granulated sugar
• 10 tablespoon(s) butter or margarine, softened
• 2 large eggs
• 1 teaspoon(s) vanilla extract
• 1 1/4 cup(s) buttermilk
• 1 pint(s) blueberries

---

Directions

1. Preheat oven to 350 degrees F. Grease 13" by 9" metal baking pan; dust pan with flour.
2. Prepare Streusel Topping: In medium bowl, combine brown sugar, flour, and butter. With fingertips, work in butter until mixture is crumbly. Refrigerate streusel while preparing cake.
3. Prepare Coffee Cake: On waxed paper, combine flour, baking powder, baking soda, and salt. In large bowl, with mixer at low speed, beat sugar with butter until blended. Increase speed to medium-high; beat until creamy, about 2 minutes, frequently scraping bowl with rubber spatula. Reduce speed to low; add eggs, 1 at a time, beating well after each addition. Beat in vanilla.
4. At low speed, beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat just until batter is smooth, occasionally scraping bowl with rubber spatula. With spatula, fold in all but 1/2 cup blueberries.
5. Spoon batter into prepared pan; spread evenly. Sprinkle batter with reserved blueberries. With fingers, press streusel into clumps; sprinkle evenly over batter. Bake coffee cake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 1 hour to serve warm, or cool completely to serve later.

Chicken Cutlets With Tomato Sauté

Prep /Total : 40 minutes  ... Makes  4 to 6 servings

1-1/2 ................pounds small chicken cutlets (8 to12)
                                **kosher salt and pepper**
2 ......................tablespoons olive oil
1-1/2 ................pints grape or cherry tomatoes
3/4 ...................cup dry white wine (such as Sauvignon Blanc)
4 ......................scallions , sliced
2 ......................tablespoons fresh tarragon leaves , chopped

1 .        Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Heat the oil in a large skillet over medium-high heat.
Working in 2 batches, cook the chicken until browned and cooked through, 2 to 3 minutes per side.
2 .       Transfer to plates.
Add the tomatoes to the skillet and cook over medium-high heat, stirring occasionally, until they begin to burst, 2 to 3 minutes.
Add the wine and simmer until the liquid is reduced by half, 2 to 3 minutes.
3 .       Stir in the scallions and tarragon and serve with the chicken.

TIP:
 Serve this easy sauté over egg noodles or rice to soak up every drop of the flavorful sauce.

Chilled Out Summer Dessert...Strawberry Nutella Icebox Cake

Makes about 20 servings...very simple recipe...no cooking...cool and delicious
 Ingredients:
3 cups heavy cream
2 tbsp granulated sugar
1/2 tsp ground cinnamon
2 tsp vanilla extract
1/2 cup chocolate-hazelnut spread
15 standard cinnamon graham cracker sheets
2 1/2 cups thinly sliced strawberries
 

Directions:
Line an 8 by 8-inch baking pan with aluminum foil and set aside.
Combine the cream, sugar, cinnamon, and vanilla in a large bowl and mix with an electric mixer until soft peaks form, 3 to 4 minutes.
 
Transfer to a clean bowl and gently fold in the chocolate-hazelnut spread.
 
Be careful not to mix too aggressively or your cream will deflate.
 
Line the prepared pan with graham crackers. You may have to break a few pieces to get them to fit just right.
 
Top with a thick layer of chocolate hazelnut whipped cream.
 
Next, place 1 cup sliced strawberries over the cream evenly—they should sink in a bit.
 
Repeat the layering process twice, ending with cream.
 
Your cake will have 3 layers of graham crackers, 3 layers of cream, and 2 layers of strawberries.
 
Cover and refrigerate for at least 6 hours or overnight.
 
Garnish with the remaining sliced strawberries and cut into 1-inch slices.

Orange Banana Smoothie Pops

 

 

Punch up citrus in a flash — the flavor is tripled — with the hardworking supermarket standby, orange juice concentrate. These are scrumptious. The kids love them and it's a healthy treat.

 

Ingredients

U.S.

Metric

Conversion chart

• 1 container(s) (7-ounce) Greek yogurt
• 2/3 cup(s) thawed orange juice concentrate
• 2 large bananas
• Zest of 1 lime
• 1 tablespoon(s) fresh lime juice

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Directions

1. Puree one Greek yogurt, thawed orange juice concentrate, bananas, lime zest, and fresh lime juice in a blender.
2. Pour into six 3-ounce molds. (We used mini baking tins with Popsicle sticks, but you can also substitute paper cups.) Freeze until smoothie pops are solid, about 4 hours.
3. To release pops, dip molds into hot water until pops loosen and slide out. If using cups, peel away paper.



Kiwi Ice Pops

 

 

Kiwi ice pops appeal to kids and adults alike. This recipe is not only mouthwatering but no fuss, making it one of the coolest ways to extinguish summer's sizzle.

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Yields: 1/4-cup ice pops

Ingredients

U.S.

Metric

Conversion chart

• 1 3/4 cup(s) water
• 1 cup(s) sugar
• 4 kiwis
• 1/2 cup(s) (about 4 limes) fresh lime juice

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Directions

1. Make the syrup: Combine 1 cup of water with the sugar in a small saucepan and bring just to a boil. Set aside to cool.
2. Make the ice pops: Using a paring knife, cut kiwis into quarters, peel, and remove the white core and seeds from each piece. Place the seeded kiwi pieces in the bowl of a food processor fitted with a metal blade and purée to a liquid -- about 1 minute. Combine the puréed kiwi, 3/4 cup syrup, lime juice, and remaining 3/4 cup water in a large bowl. Pour the mixture into molds and freeze until solid -- about 6 hours.

Mushroom and Provolone Patty Melts

Prep / Total : ...30 minutes ...Makes 4 servings (servings size : 1 Sandwich )

Your family won’t believe this comforting sandwich is light. For the kids, use beef broth instead of beer, and try mild wheat bread.

1 ...............pound 93% lean ground beef 
                       **Cooking spray** 
1 ..............tablespoon olive oil, divided
1/4 ...........cup thinly sliced onion, divided 
1/4 ...........teaspoon salt, divided
1/4 ...........teaspoon freshly ground black pepper, divided 
1 ..............(8-ounce) package presliced cremini mushrooms
1-1/2 ........teaspoons all-purpose flour
1/4 ...........cup dark lager beer
8 ..............(1.1-ounce) slices rye bread
4(0.67-ounce) slices reduced-fat provolone cheese

1.         Chop enough of the sliced onion to measure 1/4 cup. Combine chopped onion, beef, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Divide beef mixture into 4 equal portions with moist hands, shaping each into a 4-inch oval patty. Press thumb in center of each patty, leaving a nickel-sized indentation.
2.         Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan, swirling to coat. Add patties; cook 4 minutes on each side or until done.
3.       Heat 2 teaspoons oil in a medium skillet over medium-high heat. Add mushrooms, remaining onion, 1/8 teaspoon salt, and 1/8 teaspoon pepper; sauté 3 minutes. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Stir in beer; cook 30 seconds or until thick. Remove from heat; keep warm.
4.        When patties are done, remove from large pan. Wipe pan clean; heat over medium-high heat. Coat 1 side of each bread slice with cooking spray. Place 4 bread slices, coated sides down, in pan. Top each with 1 patty, 1 cheese slice, and one-fourth of mushroom mixture. Top with remaining bread slices; coat with cooking spray. Cook 2 minutes on each side or until browned.

Vinegar-Braised Chicken with Leeks and Peas

Prep : 25 minutes ... Cook : 30 minutes ... Serves 8

8  ................whole chicken legs
                          **Salt**
                          **Freshly ground pepper**
3 .................tablespoons unsalted butter
3 .................tablespoons extra-virgin olive oil
3 .................large leeks, halved lengthwise and cut into 1-inch pieces
1 ................cup low-sodium chicken broth
1/4 .............cup white balsamic vinegar
1................ 10-ounce package frozen baby peas, thawed
2 ................tablespoons chopped tarragon
2 ................tablespoons chopped parsley
1/2 .............cup crème fraîche

1 .          Preheat the oven to 425° and position a rack in the upper third. Turn the chicken legs skin side down on a work surface and cut halfway through the joint. Season the chicken generously with salt and pepper.
2 .         In each of 2 large nonstick skillets, heat half of the butter and oil. Add the chicken, skin side up, and cook over high heat until browned, 5 minutes. Turn and cook the chicken for 1 minute. Pile all of the chicken into one skillet.
3 .         In the other skillet, cook the leeks over high heat until just beginning to soften, about 2 minutes. Add the broth and vinegar and bring to a boil. Season with salt and pepper. Pour the mixture into a medium roasting pan.
4 .        Set the chicken on the leeks, skin side up; roast for about 25 minutes, until it is cooked through. Turn on the broiler and broil for about 2 minutes, until the skin is golden and crisp. Transfer the chicken to a platter.
5 .        Place the roasting pan over a burner and boil over high heat until the liquid is reduced by half, about 5 minutes. Add the peas, herbs and crème fraîche and simmer until the sauce is hot and slightly thickened, about 2 minutes. Season with salt and pepper. Pour the sauce over the chicken and serve.

Suggested Pairing: Full-bodied white Côtes-du-Rhône.   

Pan-roasted Chicken with Citrus Sauce

Prep / Total time :  1 hour  45 minutes ... Makes 6 servings

2 ......................navel oranges
2 ......................limes
6 ......................6-ounce chicken breast halves, on the bone with skin
2 ......................tablespoons vegetable oil
1 ......................small onion, coarsely chopped
1 ......................large garlic clove, coarsely chopped
1 ......................thyme sprig
1 ......................cup dry white wine
3 ......................cups chicken stock or low-sodium broth
3 ......................tablespoons extra-virgin olive oil
               **Salt and freshly ground pepper**
1 ......................tablespoon unsalted butter

1 .         Cut 6 long strips of zest from the oranges and 4 long strips from the limes. Peel the oranges and limes with a knife, removing all of the white pith. Working over a bowl, cut in between the membranes to release the orange and lime sections. Reserve 1/2 cup of juice.
2.          Cut the breast meat from the bones, or have the butcher do this for you. Coarsely chop the bones. In a large ovenproof skillet, heat the vegetable oil. Add the bones and cook over high heat, turning occasionally, until browned, about 4 minutes. Add the onion, garlic and thyme and cook over moderate heat, stirring occasionally, until the onion is golden brown, 5 minutes. Add the wine and boil over high heat until reduced to 1/2 cup. Add the stock and the reserved zest strips and simmer over moderate heat until the stock has reduced by half, 10 minutes. Add the reserved citrus juice and simmer for 10 minutes longer. Strain the sauce into a saucepan and boil over high heat until reduced to 1 1/4 cups, 8 minutes. Wipe out the skillet.
3 .         Preheat the oven to 400°. Heat the olive oil in the skillet. Season the chicken breasts with salt and pepper and add them to the skillet skin side down. Cook the chicken over moderately high heat until the skin is browned, about 4 minutes. Turn the chicken over and roast in the oven for 10 minutes longer, until just cooked through. Transfer the chicken to plates.
4 .        Pour off the fat in the skillet. Add the citrus sauce and boil over high heat, scraping up any browned bits that have stuck to the bottom, until reduced to 1 cup, about 2 minutes. Add the reserved orange and lime sections and cook to warm through. Remove the skillet from the heat and gently stir in the butter. Season the sauce with salt and pepper. Spoon the citrus sauce and citrus sections over the chicken breasts and serve right away.
TIP :
Make Ahead The citrus sauce can be prepared through Step 2 and kept in the refrigerator for up to 2 days.

**Suggested Pairing** Lush, grapefruity New World Sauvignon Blanc.

Creole Chicken and Vegetables

Makes 4 servings   ...  (serving size 1 cup)
                **Cooking spray**  1 ..........pound chicken breast tenders
2 ..........cups frozen pepper stir-fry (such as Bird's Eye brand), thawed
1 ..........cup frozen cut okra, thawed
3/4 .......cup thinly sliced celery
3/4 .......teaspoon sugar
1/2 .......teaspoon salt
1/2 .......teaspoon dried thyme
1/4 .......teaspoon ground red pepper
1 ..........(14.5-ounce) can diced tomatoes, undrained
1/4 .......cup chopped fresh parsley
1 ..........tablespoon butter

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 minutes on each side or until browned. Add pepper stir-fry and next 6 ingredients (through red pepper), stirring to combine. Pour tomatoes over chicken mixture; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Uncover; cook 3 minutes. Add parsley and butter, stirring until butter melts.

Enjoy the flavor of summer anytime by using frozen bell peppers and frozen okra in this speedy Creole dish. For a filling meal, serve over rice.

Grilled Mahi-Mahi With Escabèche Sauce

Prep :15 minutes  ... Cook : 20 minutes

1 ................medium red pepper, sliced thinly
1 ................medium green pepper, sliced thinly
1 ................small red onion, sliced thinly 
2 ................garlic cloves, sliced thinly
6 ................pitted black olives, sliced
6 ................pitted green olives, sliced
3 ...............tablespoons capers
1/4 ............cup brine from olives
1 ...............tablespoon chopped flat-leaf parsley
1/2 ............cup tomato juice
3 ...............tablespoons sherry vinegar
3 ...............tablespoons extra-virgin olive oil
4 ...............(8-ounce) pieces mahi-mahi or similar fish
1/2 ............teaspoon salt
1/2 ............teaspoon freshly ground pepper

1.           Stir together first 12 ingredients in a bowl, and refrigerate until needed.
2.          Season fish on both sides with salt and pepper. Coat a grill tray with cooking spray, and place on grill rack. Heat, covered with grill lid, over hot coals (400º-500º) for 10 minutes. Place fish on tray, and grill over medium-high heat 8 minutes on each side. Serve fish hot, topped with cold or room-temperature sauce.

4th July -- Patriotic Trifle

                                            4th July Trifle

  Prep : 30 minutes - plus chillings ... Makes 16 to 20 servings

 1 ...........package (3 ounces) berry blue gelatin
1.............package (3 ounces) strawberry gelatin
2.............cups boiling water
1.............cup water
2 ............cups cold milk
2 ............packages (3.4 ounces each) instant vanilla pudding mix
1.............carton (8 ounces) frozen whipped topping , thawed divided
1 ...........pint fresh blueberries 
1 ...........quart fresh strawberries , quartered
1 ..........prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes

1 .       In two small bowls, combine each gelatin flavor with 1 cup boiling water. Stir 1/2 cup cold water into each. Pour each into an ungreased 9-in. square pan. Refrigerate for 1 hour or until set.
2 .       In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 2 cups whipped topping.
Set aside 1/4 cup blueberries and 1/2 cup strawberries for garnish. Cut the gelatin into 1-in. cubes. In a 3-qt. trifle bowl or serving dish, layer the strawberry gelatin, half of the cake cubes, the remaining blueberries and half of the pudding mixture.
3 .      Top with blue gelatin and remaining cake cubes, strawberries and pudding mixture. Garnish with reserved berries and remaining whipped topping. Serve immediately.
Heart Healthy 

4th July -- Triple Berry Cream Pie

                                 Triple Berry Pie

                                   Makes  8 servings
  Nothing says "summer" sweeter than a ripe, luscious berry pie. As you enjoy the creamy filling, pat yourself on the back: This pie surely counts as a serving of fruit, right?

Crust:
1-1/2  ...........cups all-purpose flour
1/4 ...............teaspoon salt
4 ..................tablespoons cold unsalted butter, cut into pieces 
1/4 ...............cup vegetable shortening, chilled
FILLING:
6 ..................ounces cream cheese, at room temperature 
3/4 ...............cup confectioners' sugar
1-1/2............ cups heavy cream
1/2 ...............teaspoon vanilla extract
2 ..................cups strawberries, hulled and cut into quarters (8 oz.) 
1 .................(6 oz.) basket raspberries 
1................. (4.4 oz.) basket blueberries

 Make crust:
1 .          Preheat oven to 400°F. In a bowl, mix flour and salt. With a pastry blender or two knives, cut in butter and shortening until crumbly. Sprinkle with 3 Tbsp. ice water; mix with a fork just until dough forms a ball (add water if needed). Form into a disk, wrap in plastic and chill for 30 minutes. On a floured surface, roll out into an 11-inch round. Fit into a 9-inch pie pan and crimp edge. Refrigerate for 10 minutes.
2 .        Line crust with foil and fill with pie weights. Bake for 6 minutes, remove foil and bake until lightly golden, 10 to 12 minutes. Let cool.
3 .        Make filling: In a bowl, beat cream cheese and sugar with a mixer on high speed. Beat in cream and vanilla, scraping down sides of bowl, until fluffy and well-mixed. In another bowl, gently mix berries.
4 .       Spoon two-thirds of cream mixture into crust; smooth top. Spoon two-thirds of berries over cream. Mound remaining cream in center and top with remaining berries. Chill for 1 to 4 hours.
Heart healthy

Pimiento Cheese-Bacon Burgers

Prep / Total : 3 hours    ...   Makes 6 servings

1 ...................pound ground sirloin 
1................... pound ground chuck 
1 ..................teaspoon salt
1/2 ...............teaspoon freshly ground pepper 
1/4 ...............cup mixed chopped fresh herbs (such as basil, mint, and oregano)
 6 ................Hamburger Buns
Toppings:
pimiento cheese, cooked bacon slices, lettuce, and tomato slices  1.         Preheat grill to 350° to 400° (medium-high) heat. Combine first 4 ingredients gently. Stir fresh herbs into meat mixture. Shape mixture into 6 (5-inch) patties.
2.         Grill, covered with grill lid, 4 to 5 minutes on each side or until beef is no longer pink in center. Serve on Homemade Hamburger Buns. Top each burger with pimiento cheese, cooked bacon slices, lettuce, and tomato slices.
Heart healthy

Bread Pudding with Irish Whiskey

Prep : 1 hour  ...Total time : 2 hours 30 minutes  ...Serves 8 to 10

Irish Whiskey Sauce :
 1-1/4 ...........cups whole milk
1/2 ..............split vanilla bean, seeds scraped
4 .................large egg yolks
2-1/2 ..........tablespoons sugar
1/4 .............teaspoon kosher salt
Bread Pudding:
3/4 .............cup raisins
1/3 .............cup Irish whiskey, such as Jameson
1 ................pound Pullman-style brioche, challah or white bread, bread cut into 1/2-inch cubes
3/4 .............cup sliced almonds
3/4 .............cup plus 2 tablespoons sugar
1 ................teaspoon ground cinnamon
4 ................large eggs
1 ................large egg yolk
2-1/2 .........cups whole milk
2-1/2 .........cups heavy cream
1 ...............tablespoon pure vanilla extract
3/4 ............teaspoon freshly ground nutmeg
1/4 ............teaspoon kosher salt
2 ...............tablespoons unsalted butter, melted, plus extra for greasing the pan
MAKE THE SAUCE:
1.          Fill a medium bowl with ice water. In a small saucepan, heat the milk with the vanilla bean and seeds until it just comes to a simmer. Discard the vanilla bean.
2 .         Meanwhile, in a medium bowl, whisk the egg yolks with the sugar and salt until the mixture is pale yellow and thickened. Whisking constantly, drizzle in the hot milk. Pour the mixture into a clean saucepan and cook over moderately low heat, stirring occasionally, until the sauce thickens and coats the back of a spoon, 7 to 8 minutes. Strain the custard through a fine sieve into a medium bowl and set the bowl in the ice bath until cold. Cover and refrigerate the sauce.
MAKE THE BREAD PUDDING:
3.         Preheat the oven to 350°. In a small bowl, combine the raisins and whiskey and let stand for 30 minutes. Drain, reserving the whiskey.
4 .        Meanwhile, on a large rimmed baking sheet, spread the bread cubes in an even layer. Toast the bread for about 5 minutes, until lightly golden. On another baking sheet, spread the almonds in an even layer and toast for 3 to 4 minutes, until lightly golden. Reduce the oven temperature to 325°.
5 .        Grease a 13-by-9-inch glass baking dish. In a small bowl, stir 2 tablespoons of the sugar with the cinnamon. In a large bowl, whisk the whole eggs with the egg yolk and the remaining 3/4 cup of sugar until well blended. Whisk in the milk, cream, almonds, raisins, vanilla, nutmeg and salt. Add three-fourths of the bread cubes, stirring to moisten. Let stand for 5 minutes, then pour the bread mixture into the prepared baking dish. Scatter the remaining bread cubes on top, pressing down gently. Brush the bread cubes with the melted butter, then sprinkle the cinnamon sugar on top.
6 .       Bake for 50 to 60 minutes, until the top is deep golden and the custard is set. Transfer the bread pudding to a rack to cool for 30 minutes.
7 .       Stir 1 to 2 tablespoons of the reserved soaking whiskey into the sauce and serve with the warm bread pudding.
TIP:
Make Ahead The sauce (without the whiskey) can be refrigerated overnight.
Heart healthy