Skillet Corn Bread with Corn Relish

Prep /Total time: 45 minutes  ... Makes 1 ...10-inch round cornbread

Corn relish provides all the seasoning required for this slightly sweet corn bread. The relish also adds heft, making the corn bread substantial enough to serve as a vegetarian lunch with a green salad and some sliced tomatoes.

1 ..................stick unsalted butter
1-1/2 ...........cups all-purpose flour
3/4 ..............cup stone-ground yellow or white cornmeal 1 .................tablespoon baking powder
1 .................tablespoon sugar
2 .................teaspoons kosher salt
2 .................large eggs, lightly beaten
1-1/4 ..........cups milk
1-1/2 ..........cups well-drained Corn Relish with Roasted Peppers ( recipe below).

1.         Preheat the oven to 425°. Heat a 10-inch cast-iron skillet over low heat and add 2 tablespoons of the butter.
2.         In a large bowl, whisk the flour with the cornmeal, baking powder, sugar and salt. In a large glass measuring cup, melt the remaining 6 tablespoons of butter in a microwave oven. Whisk in the eggs and milk until blended. Add the liquid ingredients and the Corn
3.         Relish to the cornmeal mixture and stir with a spatula just until the batter is evenly moistened.
4.        Scrape the batter into the hot skillet and spread it evenly. 
5.         Bake in the center of the oven for about 35 minutes, until the corn bread is golden and a toothpick inserted into the center comes out clean. Transfer the skillet to a rack and let the corn bread cool for about 20 minutes. Cut into squares and serve.
TIP: 
Make ahead the corn bread can be wrapped in foil and refrigerated for 3 days. Rewarm the corn bread before serving.

Corn Relish with Roasted Peppers

Prep / Total : 1 hour ...Makes 4 pints

This fresh, jalapeño-spiked relish offers pure corn flavor without all the heavy seasonings that jarred versions usually have. Use it as a stand-in for fresh corn in succotash or chowder. It's awesome on hot dogs, too.

12 ............ears of corn, shucked
1 ..............red bell pepper
1 ..............green bell pepper
4 ..............jalapeños
1-1/2 .......cups apple cider vinegar
1-1/2 .......cups sugar
1 ..............Spanish onion, finely diced 2 ..............tablespoons whole-grain mustard
**Salt**

1.         Fill a large bowl with ice water. In a large pot of boiling water, cook the corn until the kernels become slightly translucent, about 3 minutes. Transfer the corn to the ice water; let cool. Drain the corn and pat dry. Cut off the kernels.
2.        Roast the bell peppers and jalapeños over a gas flame, turning, until charred all over, about 5 minutes. Transfer to a bowl, cover and let cool slightly. Peel, stem and seed the peppers and jalapeños. Cut the bell peppers into 1/2-inch dice and the jalapeños into 1/4-inch dice.
3.       In an enameled cast-iron casserole, combine the vinegar and sugar and bring to a boil, stirring. Add the corn, peppers, jalapeños, onion and mustard and bring to a boil. Simmer for 15 minutes. Season with salt and let cool.
4.        Ladle the corn relish into four 1-pint canning jars and refrigerate for up to 3 months.
Heart Healthy

Food for Thought : Nine Easy Marinades Create Great Flavor

Marinades of garlic balsamic (left), maple soy, lemon herb, raspberry ginger, white wine mustard and orange cumin add flavor to meals. On the meat, from top, are chipotle lime, red wine and rosemary and spicy hoisin

I can not cook  but love good food  , I help my daughter (son wife)   and learned a lot from her . Marinades  creates good taste and flavor .
Marinades are one of the simplest ways to add fast and easy flavor to your meals. Combine a few ingredients in a zip-close plastic bag, add your meat, seafood or veggies, then walk away for a while.

I have outlined some basic marinades below to help get you started, ( I learned from watching my daughter) as well as some suggestions of what you can use them for. But the truth is, marinades are so versatile and easy to use, you can substitute whatever your favorite ingredients are or anything you happen to have on hand.

These marinades are enough to cover 1½ pounds of food. Double up as needed, but keep in mind that you don’t need the food to swim in the marinade, just be thoroughly coated. Once the food has soaked up the flavor, you can pan-fry it, grill it or broil it.
Citrus marinades:
Citrus juices are fairly acidic, which means they permeate and tenderize food quickly. They work great as a base for marinades that you want to throw together just before dinner. These marinades work equally well for seafood as they do chicken or steak. For seafood, marinate for up to 30 minutes; chicken and steak can handle up to 2 hours.
Chipotle-lime:
Juice and zest of 2 limes, 2 tablespoons adobo sauce and 1 minced chipotle chili from a can of chipotles in adobo sauce, 2 cloves minced garlic, a hefty pinch of salt. Great on flank steak or shrimp.
Orange-cumin:
Juice and zest of 1 orange, 1 tablespoon ground cumin, 1 teaspoon chili powder, 1 teaspoon garlic powder, a hefty pinch of salt. Try with haddock or chicken breasts.
 Lemon-herb:
Juice and zest of 1 lemon, 1 tablespoon Italian herb blend, 1 teaspoon ground black pepper, hefty pinch of salt. Good on salmon or chicken thighs.
Vinaigrette marinades:
Because vinegar is so aggressive, you’ll want to temper it with oil. This helps carry the flavor into the food, as well as prevent the flavors from becoming too jarring. Adding oil to vinegar also gives you a bit of leeway in your timing. For fish, seafood and vegetables, marinate for 30 minutes and to up to 2 hours. For chicken, steak and pork, you can go for up to 8 hours.
Garlic-balsamic:
2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 4 cloves minced garlic, hefty pinch salt. Try with pork loin or steak tips.
Spicy hoisin:
2 tablespoons rice vinegar, 2 tablespoons hoisin sauce, 1 tablespoon vegetable oil, 1 teaspoon red pepper flakes, 1 teaspoon five-spice powder. Try on chicken tenders or scallops.
Maple-soy:
2 tablespoons soy sauce, 3 tablespoons apple cider vinegar, 2 tablespoons maple syrup. Try with pork tenderloin medallions or cod.
Wine Marinades
Wine is a great base for subtle marinades. Because they have a softer flavor than citrus or vinegar, you can use them to highlight other flavors. Like the vinaigrette marinades, use a little oil to help carry flavors, and prevent food from sticking to the cooking surface. These marinades work especially well for hearty vegetables and meats. Marinate from 30 minutes to overnight.
Red wine-rosemary:
¼ cup red wine, 1 tablespoon olive oil, hefty pinch each of salt and black pepper, 1 large stem rosemary, chopped. Try with sirloin steak or portobello mushrooms.
White wine-mustard:
¼ cup dry white wine, 3 tablespoons Dijon mustard, 1 tablespoon vegetable oil, hefty pinch each salt and black pepper. Great with chicken thighs or eggplant.
Raspberry-ginger:
¼ cup sweet red wine, ¼ cup seedless raspberry jam, 1 tablespoon vegetable oil, 2 tablespoons grated fresh ginger, hefty pinch each salt and black pepper. Try on pork chops or chicken breasts
Words of Wisdom :
A good prescription for life is to LIVE  well , LOVE much , and LAUGH a lot !!!
You may be disappointed  if you fail , but you are doomed if you don't try . Occasionally , failure is the price of improvement .
Two most impertant days of our lives  are the day we are born  and the day we find out why .
(Laughing my butt off)
A proud Gandpa  

Strawberry-Rhubarb Mousse Cake

 

Ingredients

1/2 cup (125 mL) sugar

2 egg yolks

1/4 cup (60 mL) hot filter coffee (liquid)

1/2 tsp (2 mL) vanilla extract

1/2 cup (125 mL) all-purpose flour

1 tsp (5 mL) baking powder

Pinch of salt

2 egg whites

Strawberry Rhubarb Mousse:

1 cup (250 mL) sliced fresh rhubarb

2 tbsp (30 mL) water

2 tbsp (30 mL) sugar

1 cup (250 mL) sliced fresh strawberries

1/2 cup (125 mL) sour cream

4 oz (125 g) Canadian Cream cheese

1 envelope unflavoured gelatine

2 tbsp (30 mL) water

2 egg whites

1 tbsp (15 mL) icing sugar

Cream Cheese Icing:

1 pkg (8 oz/250 g) Canadian Cream cheese

1/4 cup (60 mL) softened butter

1/3 cup (80 mL) icing sugar

1/2 tsp (2 mL) vanilla extract

  Preparation

Preheat oven to 350 °F (180 °C).
In bowl, beat sugar with egg yolks. Stir in coffee and vanilla; set aside.
In other bowl combine, flour, baking powder and salt. Gradually beat dry ingredients into sugar mixture with electric mixer, until smooth.

Beat egg whites, until soft peaks form and fold in sugar mixture. Pour mixture into a 9 inch (22.5 cm) buttered springform pan. Bake for 35 minutes or until knife inserted in centre comes out clean. Remove from oven and let cool.

Remove sponge cake from pan. Cut cake in half horizontally. Spread bottom layer with Rhubarb and Strawberry Mousse and cover with top layer. Place cake back into springform pan and refrigerate for several hours. Before serving, remove cake from pan and spread with Cream Cheese Icing.

Strawberry Rhubarb Mousse:
In saucepan, combine rhubarb, sugar and water. Simmer while stirring, until rhubarb is tender. Purée mixture in blender.

Blend in strawberries, sour cream and Canadian Cream cheese, until smooth. Pour in large bowl and set aside.

In small bowl, sprinkle gelatine over 2 tbsp (30 mL) of water; allow to stand for 1 minute. Add 2 tbsp (30 mL) of boiling water, stirring constantly until gelatine completely dissolves. Stir dissolved gelatine into strawberry and rhubarb mixture.

In separate bowl, beat egg whites until stiff but not dry and gradually beat in sugar. Fold stiff egg whites into strawberry and rhubarb mixture. Set aside.

Cream Cheese Icing:
In bowl, whip all ingredients until creamy.

Awesome: You did good...have an extra piece

Chicken-Tasso-Andouille Sausage Gumbo

             Prep : 45 minutes ... Cook : 4 hours ... Serves: 6

Tasso is a spicy smoked cut of pork or beef popular in many Cajun dishes.

4 ................pounds skinned and boned chicken thighs
1 ................pound andouille or smoked sausage
1 ................pound tasso or smoked ham
1 ................cup vegetable oil
1 ................cup all-purpose flour
4 ................medium onions, chopped
2 ................large green bell peppers, chopped
2 ................large celery ribs, chopped
4 ................large garlic cloves, minced
4 ................(32-oz.) boxes chicken broth
1-1/2 ..........teaspoons dried thyme
1 ................teaspoon black pepper
1/2 .............teaspoon ground red pepper
1/3 .............cup chopped fresh parsley
**Hot cooked rice**
**Garnishes: sliced green onions, filé powder**
1. Cut first 3 ingredients into bite-size pieces. Place in a large Dutch oven over medium heat, and cook, stirring often, 20 minutes or until browned. Drain on paper towels. Wipe out Dutch oven with paper towels.
2. Heat oil in Dutch oven over medium heat; gradually whisk in flour, and cook, whisking constantly, 25 minutes or until mixture is a dark mahogany.
3. Stir in onions and next 3 ingredients; cook, stirring often, 18 to 20 minutes or until tender. Gradually add broth. Stir in chicken, sausage, tasso, thyme, and black and red ground peppers.
4. Bring mixture to a boil over medium-high heat. Reduce heat to medium-low, and simmer, stirring occasionally, 2 1/2 to 3 hours. Stir in parsley. Remove from heat; serve over hot cooked rice. Garnish, if desired.
TIP:
Shrimp-Tasso-Andouille Sausage Gumbo: Omit chicken thighs and proceed with Steps 1, 2, and 3. Proceed with Step 4, stirring in 4 lb. medium-size raw shrimp, peeled and, if desired, deveined, the last 15 minutes of cooking.
Heart Healthy   

Grilled Salmon with Mustard-Wine Sauce

Prep / Total : 30 minutes ...Serves  6

The Dijon and dry white wine give this sauce a vibrant flavor that pairs well with the richness of grilled salmon.

1 .....................teaspoon minced garlic
1/2 ..................teaspoon salt
1 .....................teaspoon freshly ground black pepper, divided 
2 .....................tablespoons olive oil 
2 .....................tablespoons fresh lemon juice
6 .....................salmon fillets (6 oz. each) 
2 .....................tablespoons butter
1 .....................tablespoon flour 
1/2 ..................teaspoon paprika
3/4 ..................cup milk
2 .....................tablespoons Dijon mustard
1/4 ..................cup dry white wine, such as Pinot Grigio 
1 .....................teaspoon chopped fresh basil leaves
1 .....................teaspoon chopped fresh rosemary leaves

1.              Prepare a grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). In a small bowl, combine garlic, salt, 1/2 tsp. pepper, the oil, and lemon juice. Brush mixture over salmon, then cook, turning once, until done the way you like, about 6 minutes total for medium.
2.             In a small saucepan, melt butter over medium heat. Stir in flour and cook until starting to brown. Whisk in remaining 1/2 tsp. pepper, the paprika, milk, mustard, wine, and 3 tbsp. water. Cook until simmering, then spoon over salmon and sprinkle with herbs.
Heart healthy  

Tangy Lime Bars

Tangy Lime Bars

 

 

What makes this recipe different than all the others is the addition of vanilla in the shortbread crust, which gives it a little extra flavor.  The lime filling is creamy & tart with just enough sweetness.  If you like extra thick filling, just use a 9x9" pan instead of the 9x13" pan.  Obviously these lime bars wouldn't really be this green without food coloring, but if you are against stuff like that in your food, then just leave it out. Lime is so refreshing and tart. You'll enjoy these bars. 

Crust:

• 1 cup flour
• 1/4 cup powdered sugar
• 1/4 tsp salt
• 1 tsp vanilla
• 1/2 cup butter

Filling:

• 1 1/4 cup sugar
• 1/4 cup flour
• 4 eggs
• 2 tsp lime zest
• 2/3 cup lime juice
• 1/8 tsp Wilton Leaf Green Food Coloring Paste

1. Preheat oven to 350*F.
2. To make the crust: Combine the flour, powdered sugar, salt, & vanilla in a large bowl. Cut in the cold butter & work with your fingers until the mixture resembles cornmeal. Press into a greased 13x9" pan and bake for 18-20 minutes, or until golden.
3. Meanwhile make the filling: Whisk together the sugar & flour in a bowl. Add the eggs, one at a time, whisking well after each addition. Add the zest, lime juice & enough green food coloring to produce desired color (a little goes a long way.)  Mix until everything is smooth & combined.
4. Pour filling over hot crust and return to oven to bake for an additional 18-20 minutes. When done, the filling will no longer jiggle. Let cool completely in the pan before slicing and dusting with powdered sugar.  For best results, keep refrigerated & serve cold.

Makes 18 bars.

Thanx to: Dessert Now, Dinner Later

Frog Eye Salad

 

 

 

 

  It is super easy & delicious.  It makes a LOT so it's great for parties & get-togethers!  Enjoy!

Frog Eye Salad

• 1 1/4 cup Acini Di Pepe (small round pasta; find it in a small box in the pasta aisle.)
• 2 (11oz) cans mandarin oranges
• 1 (20oz) can pineapple tidbits
• 1 (4-serving) box vanilla pudding
• 1 1/2 cup milk (or combination of milk & pineapple juice from the tidbits)
• 2 cups whipped cream/cool whip
• 3 cups marshmallows
• 1/2 cup sweetened coconut flakes

1. Cook acini di pepe according to package directions.  Drain & rinse with cold water.
2. Drain cans of fruit, saving the pineapple juice.  In a large bowl, combine pudding with milk or a combination of milk & reserved pineapple juice (for a sweeter salad) to equal 1 1/2 cups liquid.  Whisk until combined.  Place in the freezer or fridge to firm up pudding; about 5-10 minutes.
3. Once pudding is firm, fold in whipped cream/cool whip.  Add cooked pasta, fruit, marshmallows & coconut.  Fold gently.  Refrigerate for 30 minutes (optional, but advised.)  Serve cold.

 Many thanx....Recipe from: Amber (Dessert Now, Dinner Later!)

Balsamic Pork Chops

Prep: 10 minutes ...  Cook: 20 minutes ... Serves 6

Turn basic skillet pork chops into a main dish that's company-worthy by drizzling a tangy balsamic glaze over the pork and serving on a bed of long-grain and wild rice.

1 ..............(6.2-ounce) package fast-cooking long-grain and wild rice mix
3 ..............tablespoons all-purpose flour 
1 ..............teaspoon chopped fresh rosemary
1/2 ...........teaspoon salt
1/2 ...........teaspoon pepper 
6 ..............(3/4-inch-thick) boneless pork chops 
2 ..............tablespoons butter or margarine
2 ..............tablespoons olive oil 
2 ..............garlic cloves, pressed
1 ..............(14 1/2-ounce) can chicken broth
1/3 ...........cup balsamic vinegar
                     **Garnish: fresh rosemary sprigs**

1.       Cook rice according to package directions; keep warm.
2.       Combine flour, 1 teaspoon rosemary, salt, and pepper. Dredge pork chops in flour mixture.
3.       Melt butter with oil in a large skillet over medium-high heat; add garlic, and sauté 1 minute. Add pork chops, and cook 4 minutes on each side or until golden. Remove pork chops.
4.       Add broth and vinegar, stirring to loosen particles from bottom of skillet. Cook 6 minutes or until liquid is reduced by half. Add pork chops, and cook 5 minutes or until done. Serve over rice. Garnish, if desired.
Heart healthy

Crumb-Topped Tilapia

Prep :5 minutes  ... Cook : 10 minutes  ... Serves 4
½ cup grated Parmesan

4 .................tablespoons  unsalted butter, at room temperature
3 .................tablespoons  mayonnaise
2 .................tablespoons  lemon juice
¼ ................teaspoon  dried basil
                          **Salt and pepper**
1/8 ..............teaspoon  garlic powder
5 .................round, buttery crackers, crushed (about 3 tablespoons )
4 .................6-oz. tilapia fillets
2 .................tablespoons  olive oil
                          **Lemon wedges, optional**
 1.         Place a rack 4 inches from heat source and preheat broiler to high. Line a rimmed baking sheet with foil; mist with cooking spray.
2.         In a small bowl, stir together Parmesan, butter, mayonnaise, lemon juice, basil, ¼ tsp. pepper, garlic powder and crushed crackers until thoroughly mixed. Place topping mix in freezer while preparing fish.
3.         Place fillets in a single layer on baking sheet. Drizzle with olive oil and season with salt and pepper. Broil until fish is opaque, 7 to 8 minutes. Remove from oven and spread cracker mixture evenly over filets. Broil until topping is golden brown and edges of fillets are crispy, about 2 minutes. Serve with lemon wedges, if desired.

Lemony Chicken Saltimbocca

Prep : / Cook :  35 minutes  ... Serves 4 ...(serving size : 1 cutlet -e tablespoons sauce)

Saltimbocca means "jump in the mouth"–apt for a fast dish that marries woodsy sage, bright lemon, and salty prosciutto.

4 ..................(4-ounce) chicken cutlets
1/8 ...............teaspoon salt
12 ................fresh sage leaves
2 ..................ounces very thinly sliced prosciutto, cut into 8 thin strips
4 ..................teaspoons extra-virgin olive oil, divided $
1/3 ...............cup fat-free, lower-sodium chicken broth
1/4 ...............cup fresh lemon juice
1/2 ...............teaspoon cornstarch
                  **Lemon wedges (optional)**

1.          Sprinkle the chicken evenly with salt. Place 3 sage leaves on each cutlet; wrap 2 prosciutto slices around each cutlet, securing sage leaves in place.
2.         Heat a large skillet over medium heat. Add 1 tablespoon oil to pan, and swirl to coat. Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm.
3.         Combine broth, lemon juice, and cornstarch in a small bowl; stir with a whisk until smooth. Add cornstarch mixture and the remaining 1 teaspoon olive oil to pan; bring to a boil, stirring constantly. Cook for 1 minute or until slightly thickened, stirring constantly with a whisk. Spoon sauce over chicken. Serve with lemon wedges, if desired.
TIP :
Chicken cutlets are lined with fresh sage and wrapped with prosciutto in this quick recipe fit for special occasions. Serve this light and savory dish over a bed of angel hair pasta or polenta to catch all the sauce.
Heart healthy

Peppermint Ice Cream Cake

                           Serves: 16 ... (servings size: 1 slice)

Why go out and buy an ice cream cake when you can make one? The peppermint ice cream makes this cake unique, and the crushed peppermints on top make for a pretty presentation. Surprise a friend on their birthday or bring this festive cake to a Christmas party.
                       
                         **Cooking spray **
3/4 ...................cup unsweetened cocoa
3/4 ...................cup boiling water
6 ......................tablespoons butter, melted
1 ......................cup packed dark brown sugar
1/2 ...................cup granulated sugar
3/4 ...................cup egg substitute
1-1/2 ................cups all-purpose flour (about 6 3/4 ounces)
1/2 ...................teaspoon baking powder
1/2 ...................teaspoon baking soda
1/2 ...................teaspoon salt
2 ......................teaspoons vanilla extract
3 .....................cups low-fat peppermint ice cream (such as Edy's/Dreyer's Slow-Churned Light), softened
3 .....................cups frozen fat-free whipped topping, thawed
1/8 ..................teaspoon peppermint extract
8 .....................peppermint candies, crushed

1.        Preheat oven to 350°.
2.        Coat 2 (8-inch) round cake pans with cooking spray. Line bottom of each pan with wax paper.
3.        Combine cocoa, water, and butter, stirring with a whisk until blended. Cool.
4.        Combine sugars in a large bowl, stirring well until blended. Add egg substitute; beat 2 minutes or until light and creamy. Add cocoa mixture, and beat for 1 minute.
5.        Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. Gradually add flour mixture to bowl; beat for 1 minute or until blended. Stir in vanilla. Pour batter into prepared pans. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack. Remove from pans. Wrap in plastic wrap, and freeze for 2 hours or until slightly frozen.
6.         Spread ice cream in an 8-inch round cake pan lined with plastic wrap. Cover and freeze 4 hours or until firm.
7.        To assemble cake, place one cake layer, bottom side up, on a cake pedestal. Remove ice cream layer from freezer; remove plastic wrap. Place ice cream layer, bottom side up, on top of cake layer. Top with remaining cake layer.
8.         Combine whipped topping and peppermint extract, and stir until blended. Spread frosting over top and sides of cake. Sprinkle with crushed peppermints. Freeze until ready to serve.
TIP :
Let cake stand at room temperature 10 minutes before slicing.
Heart healthy

Food for Thought : How to pack a healthy school lunch

Back to school  is here  , lots of kids will carry their lunches , so we want them to be nutritious and taste good . I live in a family community  my son's wife calls a compound , in during this post I decided to do a survey because we have kids  from infant  to college  so getting information was easy .

Leave the Little Debbie cakes out of it and forget the white bread. It’s time for a lunchbox makeover. Just as having the proper school supplies is important, so is having the proper nutrition to give children the fuel they need to power through the day.

Shelly Marie Redmond, (my daughter's niece) registered dietitian in Shreveport, said parents typically sabotage their children’s packed lunch in three ways.

"We usually put in food that is high in sugar, low in fiber, and then we make it boring," she said.

Capri Sun bagged drinks have been popular with parents for years, but the amount of sugar inside might make moms and dads think twice. Redmond said a small Capri Sun contains 4½ teaspoons of sugar. Sodas contain nearly double the amount of sugar, she adds.

"If you give them change to go buy a soda pop, you’re looking at about eight teaspoons of sugar there," Redmond said.

Rachel Smith, (daughter's nephew wife) fills her three kids’ lunch boxes with ham or peanut butter sandwiches, grapes and strawberries, Goldfish or Cheez-It crackers and water with Crystal Light flavoring to add.

"I just try to stay away from junk food," she said.

To help nix a boring lunch, add plenty of color by including bright fruits and vegetables or cutting up sandwich wraps into pinwheels.

Chrissie Purcell (another niece) tries to liven up her kids’ lunches with fun notes.

"I put a silly joke in my oldest’s bag, and my youngest is just learning to read so I write a simple note of something I love about him," she said.

To help young children understand the healthy components of their lunch, Redmond suggests describing the lunch box as their castle with a king, a queen, a princess and a joker. The king is their protein, the queen is their fiber, the princess is their light and healthy sides and the joker is the sweet treat that will likely be their favorite.

Here is a guide to packing a healthy lunch that no child will want to trade.
The King:
"Protein is known to work with our muscles, which is very important because it’s going to give kids sustained energy," Redmond said.

Use lean meats such as turkey, ham and roast beef and avoid bologna and salami. For peanut butter, the choice that has no hydrogenated oil is Skippy Natural Peanut Butter. For cheese, Laughing Cow cheese wedges because it doesn’t have to be refrigerated.
The Queen:
Fiber keeps us full. Avoid white bread and instead opt for whole wheat wraps (tortillas) or whole wheat bread. Choose fruit with skin such as grapes, plums or peaches. Redmond recommends packing berries, because they are "brain" food. If packing fruit cups, choose cups with no sugar added or fruit in its own juice. Pack veggie sticks such as carrots and celery because they are less messy.
The Princess:
Try Goldfish pretzels or plain trail mix with almonds and dried fruit. Avoid trail mix that contains candy or yogurt-covered raisins. When packing a beverage, choose water or Hershey’s chocolate milk. If your child is stuck on juice boxes, Redmond suggests trying Minute Maid Kids juice boxes, which add calcium and other vitamins.

"If you can’t find that, then look for the 100 percent juice drinks," she said. "Parents need to keep in mind that 100 percent juice drinks are going to be a little bit more tart than their counterpart."
The Joker:
The golden rule is to pack a dessert that is no more than 100 calories. Look for fun, squeezable yogurts or low fat, low sugar pudding cups. Small rice crispy treats and ginger snaps are also a healthy choice.

Make sure to include a protein, a fiber, a light side and a sweet treat when packing lunches.

Words of Wisdom:
A fanatic is someone who redoubles his efforts after he's lost his sense of  vision.
Humor is a funny business . It will get them laughing . Then you can hit them in the teeth without bustin' their lip . (laughing my butt off).
A proud garndpa .    G.

Zucchini Crescent Pie

Prep: 25 minutes ... Bake : 20 minutes ... Makes 6 servings1 ......................package (8 ounces) refrigerated crescent rolls
2 .....................medium zucchini, sliced lengthwise and quartered 1/2 ..................cup chopped onion
1/4 ..................cup butter, cubed
2 .....................teaspoons minced fresh parsley
1/2 ..................teaspoon salt
1/2 ..................teaspoon garlic powder
1/2 ..................teaspoon pepper
1/4 ..................teaspoon dried basil
1/4 ..................teaspoon dried oregano
2 .....................eggs, lightly beaten
2 .....................cups (8 ounces) shredded part-skim mozzarella cheese
3/4 ..................cup cubed fully cooked ham 1 ......................medium Roma tomato, thinly sliced

Whether you're making sauces, salsas, salads, or just a snack, fresh and juicy tomatoes make any recipe better!

1.            Separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal seams and perforations. Bake at 375° for 5-8 minutes or until lightly browned.
2.           Meanwhile, in a large skillet, saute zucchini and onion in butter until tender; stir in seasonings. Spoon into crust. Combine the eggs, cheese and ham; pour over zucchini mixture. Top with tomato slices.
3 .          Bake at 375° for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.
　

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Marinated Italian Pasta Salad

Prep : 15 minutes  + chillings ... serves 12

When I have guests coming over or a busy day ahead, I like to make this salad because I prepare it the day before.

1 ..................package (16 ounces) medium pasta shells
1/4 ..............pound hard salami, cubed
1/4 ..............pound sliced pepperoni, halved
1 .................block (4 ounces) provolone cheese, cubed
4 .................medium tomatoes, seeded and chopped
4 .................celery ribs, chopped
1 .................medium green pepper, chopped
1/2 ..............cup sliced pimiento-stuffed olives
1/2 ..............cup sliced ripe olives
1 .................bottle (8 ounces) Italian salad dressing
2 .................teaspoons dried oregano
1/2 ..............teaspoon pepper

1.          Cook pasta according to package directions; drain pasta and rinse in cold water.
2.          Place in a gallon-size resealable plastic bag; add the salami, pepperoni, cheese, vegetables and olives. Add the salad dressing, oregano and pepper; seal and turn to coat. Cover and refrigerate overnight. Transfer to a serving bowl.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Herbed Potato Salad

Make 4 servings  .... Serving size : 1 cup (not including garnishes)

This updated Southern classic is made with a creamy herb mixture that has fewer fat grams but still all the flavor of the heavier traditional recipes.

2.................. pounds red potatoes, cubed
1 .................(14-oz.) can fat-free chicken broth
1 .................garlic clove, minced
1/2 ..............cup nonfat plain yogurt
1 .................tablespoon chopped fresh dill
1 .................tablespoon chopped fresh oregano
2 .................tablespoons light mayonnaise
2 .................tablespoons olive oil 
2 .................tablespoons white wine vinegar
1 .................teaspoon salt
 **Garnishes: fresh dill sprig, chopped toasted pecans **

1.            Bring first 3 ingredients and 2 cups water to a boil in a large saucepan over medium-high heat, and cook 20 minutes or until tender. Drain and let cool 30 minutes.
2.           Whisk together yogurt and next 6 ingredients in a large bowl until combined.
3.           Gently fold potatoes into yogurt mixture. Cover and chill 1 to 12 hours. Garnish, if desired.

Food for Thought : August is Breast-Feeding Month

The first week of August is Breast-feeding Week . Breast milk is the source  for perfect nutrition  for an infant .
Breast milk has a balance of carbohydrates , protein , fat , water  and nutrients  to help  a baby grow  and thrive . If you are not breast-feeding , you can still support  a breast-feeding mother  you know with these tips .

1 .  Stay hydrated  . Nursing mothers  should consume  about 12 to 15  cups of fluids a day . This includes  fluids from  food and drink . Drink a large glass of water  while you are feeding  , to stay hydrated  . In very hot conditions , the baby's diet may need to be supplemented with water .

2 .  It is best to advoid alcohol  when breast-feeding .

3.   Although studies  have shown that small amounts  of caffeine  , about 300 milligrams , is not enough  to likely cause  adverse affects in breast-feeding women , some women  still find that their sensitively  to caffeine  is heightened  during pregnancy  and breast-feeding times.

3 .   Babies are unlikely  to develop a food  allergy from breast-feeding ; however  , some foods  may not necessarily  agree  with your baby  . Spice foods  , or cabbage  or broccoli may cause fussiness in some babies .

WORDS of WISDOM :
An optimist is one who takes  a frying pan on a fishing trip .
If tou want someone to laugh at your jokes  , tell them they have  a good sense of humor .
It is a proven fact  that if you can't take a joke  , you will have to take medicine .
A merry heart does good like a medicine , so when you laugh , it does your heart good . That is why humor is good  just for the health of it .

A very proud grandpa ,   G.

Fresh Peach Dessert.....Peaches are in

Fresh Peach Dessert

2/3 cup powdered sugar

3/4-1 cup butter, softened

2 pkg. graham crackers; crushed

12-14 medium peaches or 7-8 large; peeled & sliced

1 can sweetened condensed milk

1/4 cup lemon juice

1 pt. whipping cream (I don't use it all, maybe 3/4 of it)


 

Directions

Mix cracker crumbs, powdered sugar, & butter. Save a small amount to sprinkle on top, press the rest into the bottom of a glass 9 x 13 pan. Whip the cream and add a little vanilla and powdered sugar until set, set aside. Mix the sweetened condensed milk with lemon juice. Then place the peaches on the crust and pour the milk/lemon mixture on top. Spread the fresh cream on top of that and sprinkle with remaining crust. Refrigerate.

*This is so light and fresh, but you have to share it or half it because it is best if enjoyed in the first 24 hours!

 Thanx to My Favorite Desserts

These are kid tested...Strawberry Peach Pops..... Peaches are in

 

 

A frozen treat to keep you cool in the heat. When selecting fruit, the most important features to look for are color, texture, and fragrance. For example, a peach should have no traces of green.

Ingredients

U.S.

Metric

Conversion chart

• 1/2 cup(s) sugar
• 6 ounce(s) strawberries, hulled
• 6 ounce(s) peaches, peeled and pitted
• 1 tablespoon(s) lemon juice

---

Directions

1. Bring 1/2 cup of water and the sugar to a boil and let cool. Puree the strawberries, peaches, cooled syrup, lemon juice, and 1/2 cup water in a food processor. Fill five 4-ounce paper cups or popsicle molds with the strawberry-peach mixture.
2. For paper cups, place on a tray, cover securely with plastic wrap, and pierce a popsicle stick through the plastic into each cup. For popsicle molds, follow manufacturer's instructions. Freeze until solid.

Kid tested and proved yummy.

Yummy Hot Spicy Wings



Prep : 20 minutes  ... Bake 1 hour ... Makes 25 servings

These appetizers are hearty for a party—with just the right amount of "heat." But my family enjoys them so much that I often serve these wings as our main course!

7 to 8 ............pounds fresh or frozen chicken wingettes, thawed
4....................cups ketchup
2-1/2 ............cups packed brown sugar
1-1/3 ............cups water
1 ..................cup Louisiana hot sauce  (or hot sauce of your choice)
1/3 ...............cup Worcestershire sauce
2-1/2 ............teaspoons chili powder
2 ..................teaspoons garlic powder
1/2 ...............teaspoon onion powder
　

Preheat oven to 350°.
Place the chicken wings in two combine the remaining ingredients. Pour over wings. greased 15x10x1-in. baking pans. In a large bowl,
Bake, uncovered, 40-45 minutes or until chicken juices run clear. Spoon sauce from pans over wings if desired. Yield: about 6 dozen.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztramine

Spicy Chicken Wings

Prep : 20 minutes + marinating  ...  Bake 40 minutes  ... Makes 6 servings

These chicken wings taste good with curried almond rice and a salad. I've also garnished them with mandarin oranges or chopped peppers for special company.

1 ..............can (6 ounces) frozen orange juice concentrate, thawed 1 ..............can (6 ounces) tomato paste
1/4........... cup honey or packed brown sugar
2 to 3........ garlic cloves, crushed
1 ..............teaspoon grated lime peel
1 ..............teaspoon grated lemon peel
1...............teaspoon grated orange peel
2 ..............tablespoons lemon juice
2 ..............tablespoons lime juice
1/2 ...........teaspoon seasoned pepper
1/2 ...........teaspoon salt
1/4 ...........teaspoon thyme
               ** few drops hot pepper sauce to taste**30 to 36 ...chicken wings or drumettes (about 3-1/2 pounds)
1 .        In a saucepan, combine all ingredients except chicken; heat and stir until blended. Cool to room temperature. Place the chicken in a shallow baking pan; pour sauce over. Cover and let marinate in the refrigerator 12-24 hours. To cook, remove chicken from the marinade and place on a broiler pan. Reserve marinade. Bake at 375° for about 40 minutes or until tender. Turn chicken and brush with marinade occasionally. Yield: 6 main-dish or 12 appetizer servings.

Full-Bodied White Wine:

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Thai-Style Stir-Fried Chicken

Makes : 4 servings ...(serving size: 1 cup chicken mixture, 1/4 cup of sprouts, and 1 tablespoon cilantro)

1/4 .................cup rice vinegar
2 ....................tablespoons brown sugar
2 ....................tablespoons fresh lime juice
2 ....................teaspoons red curry paste
1/8 .................teaspoon crushed red pepper
1 ....................pound skinless, boneless chicken breast, cut into bite-sized pieces 
1-1/2 .............tablespoons vegetable oil, divided 
1 ...................cup chopped onion 
1 ...................cup chopped carrot
1 ...................(8-ounce) package presliced mushrooms
1/2 ................cup light coconut milk
1 ...................tablespoon fish sauce
1/2 ................teaspoon salt
1 ...................cup fresh bean sprouts
1/4 ................cup chopped fresh cilantro

1 .        Combine rice vinegar, brown sugar, lime juice, red curry paste, and crushed red pepper in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator 15 minutes, turning once.
2 .        Remove chicken from the bag, reserving marinade. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add chicken; stir-fry 4 minutes. Remove chicken from pan; keep warm. Add remaining 1 1/2 teaspoons oil to pan. Add onion and carrot; stir-fry 2 minutes. Add mushrooms; stir-fry 3 minutes. Add reserved marinade, scraping pan to loosen browned bits. Add coconut milk and fish sauce; bring to a boil. Reduce heat, and simmer 1 minute. Stir in chicken and salt; cook 1 minute. Top with sprouts and cilantro.

Spiced Catfish with Avocado

Prep / Total time : 45 minutes ...   Makes 8 servings
Fish:
1 .................tablespoon coriander seeds
1 .................tablespoon cumin seeds
1 .................tablespoon dried thyme
1 .................tablespoon dried oregano
2 .......    ......teaspoons chipotle chile powder
2 .................teaspoons ancho chile powder
2 .................teaspoons salt
1 .................teaspoon sugar
1 .................teaspoon ground mace
1................. teaspoon ground cinnamon
1/2 ..............teaspoon freshly grated nutmeg
4 .................medium yellow onions, chopped
4 .................garlic cloves
2 .................tablespoons poppy seeds
1/4 ..............cup extra-virgin olive oil
4 .................pounds catfish fillets, cut into 1-inch pieces
2 .................cups water

Avocado Salad :
2 ................medium red onions, finely diced
2/3 .............cup fresh lime juice
                            **Kosher salt **
4 ................ripe Hass avocados, cut into 1-inch dice
                            **Basmati rice, for serving **

1 .        In a skillet, toast the coriander and cumin seeds over moderate heat until fragrant, 1 minute; transfer to a spice grinder and let cool. Finely grind. In a bowl, mix the coriander, cumin, thyme, oregano, chile powders, salt, sugar, mace, cinnamon and nutmeg.
2 .       In a food processor, puree the onion, garlic and poppy seeds. In a casserole, heat 3 tablespoons of the oil. Add the onion mixture and cook over moderately high heat, stirring, until the moisture has evaporated and the onion puree begins to brown, 5 minutes. Add the remaining 1 tablespoon of oil and the spice mixture and cook until fragrant.
3 .        Arrange the catfish in the casserole in a single layer. Pour in the water, cover and cook over low heat, stirring occasionally, for 5 minutes. Transfer the fish to a bowl. Boil the sauce, uncovered, until it has thickened, 5 minutes longer. Return the fish to the casserole and keep warm.
4 .        In a large bowl, toss the onion with the lime juice and season with salt. Add the diced avocados and toss.
Scoop the rice into bowls. Spoon the fish on top and serve with the avocado salad.
Suggested Pairing :
 Off-dry Riesling.

Georgia Peach Pie

Prep /Total time :2 hours 30 minutes + cooling ...Makes 1 9-inch pie
Crust: 2-2/3..................cups all-purpose flour
2 .......................teaspoons sugar
3/4 ....................teaspoon salt
1 .......................stick (4 ounces) cold unsalted butter, cut into 1/2-inch pieces
1/2 ....................cup plus 1 tablespoon (4 ounces) cold solid vegetable shortening
1/2 ...................cup ice water
Filling :8 .....................large, ripe but firm peaches (3 1/2 pounds)
3/4 ....................cup sugar
1-1/2 .................tablespoons fresh lemon juice
1/4 ....................cup plus 1 tablespoon all-purpose flour
1-1/2 .................tablespoons unsalted butter, thinly sliced Egg wash made with 1 egg yolk mixed with 2 tablespoons water Bourbon Whipped Cream (recipe below) for serving

1.       In a food processor, pulse the flour with the sugar and salt until combined. Add the butter and shortening and pulse until the mixture resembles coarse meal. Transfer the mixture to a large bowl and sprinkle the ice water on top. Stir with a fork until a crumbly dough forms. Turn the dough out onto a work surface and knead 2 or 3 times, just until the dough comes together. Cut the dough in half and form into 2 disks; wrap in plastic and refrigerate until firm, at least 30 minutes or overnight.
2 .        On a lightly floured surface, roll out each disk of dough to a 12-inch round. Ease one of the rounds into a 9-inch glass pie plate and transfer the other round to a baking sheet. Refrigerate the dough.
Preheat the oven to 400°. Bring a large saucepan of water to a boil and fill a large bowl with ice water. Using a sharp knife, mark a shallow X in the bottom of each peach. Blanch the peaches in the boiling water for about 1 minute, until the skins begin to loosen. Using a slotted spoon, transfer the peaches to the ice water to cool. Drain and peel the peaches and cut them into 3/4-inch wedges. Transfer the peaches to a large bowl. Add the sugar, lemon juice and flour, toss well and let stand for 5 minutes.
3.        Pour the peaches and their juices into the chilled pie shell and scatter the butter slices on top. Brush the edge of the pie shell with the egg wash and lay the round of dough from the baking sheet on top. Press the edges of the pie shell together to seal and trim the overhang to a 1/2 inch. Fold the edge of the pie dough under itself and crimp decoratively. Brush the remaining egg wash on the top crust and cut a few slits for venting steam.
4 .        Transfer the pie to the oven and place a baking sheet in the bottom to catch any drips. Bake for 30 minutes. Reduce the oven temperature to 375°, cover the edge of the pie with foil and bake for about 40 minutes longer, until the filling is bubbling and the crust is deeply golden on the top and bottom. Transfer the pie to a rack to cool completely. Serve with Bourbon Whipped Cream.
TIP:
Make Ahead The dough can be refrigerated for up to 2 days or frozen for up to 1 month. The peach pie can be stored overnight at room temperature. As an alternative to the Bourbon Whipped Cream, serve the pie with vanilla ice cream.
When you slice into this delicious pie, don't be surprised by the gap between the filling and the top crust. This happens when a pie is baked at high heat because the crust sets before the fruit in the filling has cooked down.
******Bourbon Whipped Cream  ****
TOTAL TIME: 5 MIN SERVINGS: makes 2 cups
1 cup heavy cream, chilled 1 tablespoon bourbon 1/2 teaspoon sugar 1/4 teaspoon pure vanilla extract
Using an electric mixer, beat all of the ingredients together in a large bowl until the cream is softly whipped. Serve.
Serve With Georgia Peach Pie

Dijon Croque Monsieur

Prep / Total :  30 minutes ...Serves 4 (serving size :1 sandwich)

1 .................tablespoon whole-grain Dijon mustard
1 .................tablespoon fat-free mayonnaise
8 .................(1-ounce) slices Italian bread
6 .................ounces thinly sliced ham 
1................. cup (4 ounces) shredded Gruyère cheese
1/4 ..............teaspoon freshly ground black pepper 
1/2 ..............cup egg substitute
1/4 ..............cup fat-free milk 
                           **Cooking spray** 

1.           Combine mustard and mayonnaise in a small bowl. Spread 3/4 teaspoon mustard mixture over each of 4 bread slices; layer each slice with 1 1/2 ounces ham and 1/4 cup cheese. Sprinkle evenly with pepper. Spread 3/4 teaspoon mayonnaise mixture over each remaining bread slice; place, mustard side down, on top of sandwiches.
2.         Combine egg substitute and fat-free milk in a shallow dish. Dip both sides of each sandwich into the egg mixture.
3.         Heat a large nonstick griddle or skillet over medium heat. Coat pan with cooking spray. Add sandwiches to pan; cook 3 minutes on each side or until lightly browned and cheese melts. TIP :
Instead of your usual grilled ham and cheese, try this French-style sandwich that's enhanced by the zip of whole-grain mustard. One online reviwer claims, "Dijon Croque Monsieur is one of our favorite sandwiches to have for dinner served along side a salad."
Heart healthy