Holiday Billy Goats

The holiday season always brings back memories of treasured family and delicious food. One of my fondest memories is of my mom’s special cookies, Holiday Billy Goats. I don’t remember one childhood Christmas that she didn’t bake them. The family demanded it—wouldn’t have been Christmas without them. Each year, she would bake several dozen. She kept some for us in a beautifully decorated tin—the rest she gave away to family and friends.

These cookies smell and taste like the Christmases of my childhood, and they bring back such warm, special memories—sitting by the tree with my mom watching Christmas movies or sharing them with treasured family and friends. Each time I bake them, they bring Christmas with my mom back to me, and I treasure each and every dear, sweet memory.



Holiday Billy Goats

1 cup butter, unsalted
1 ½ cups sugar
3 egg yolks
1 teaspoon vanilla
2 ½ cups sifted all- purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
¼ teaspoon ground cinnamon
½ teaspoon ground cloves
2 tablespoons sour milk
1 lb. walnuts, chopped (4 cups)
1 lb. dates, chopped (4 cups)

Cream butter and sugar well. Then add egg yolk and vanilla. Beat at medium speed for 2 or 3 minutes or by hand until light and fluffy. Sift flour, soda, salt, and spices together. Add dry ingredients to egg mixture along with sour milk. Blend well by hand. Add nuts and dates, and work in well. Drop by teaspoon on greased cookie sheet one inch apart. Bake in slow oven at 325 degrees for 15 minutes. Yields 7 to 8 dozen cookies.

Chicken Pesto Pasta

Life is so hectic these days—work, family, chores, obligations…there doesn’t seem to be enough time to plan. For those nights when thinking isn’t an option, try this tip. Keep staples like frozen boneless, skinless chicken breasts in the freezer, along with pasta in the pantry and jarred pesto and fresh grated parmesan in the refrigerator. Here’s what happens after work:

Take out two frozen, skinless chicken breasts from the freezer. Put them in a freezer baggie, and fill the sink with lukewarm water. Place breasts in water to thaw. In the meantime, cook some penne pasta (whole wheat is a healthy option) along with broccoli florets if you have them on hand. Grab some pesto sauce from the refrigerator (basil or sun-dried tomato flavors). If you have sundried tomatoes, chop those up. When pasta is done, drain and place in large bowl, add two or three tablespoons of pesto. Toss and add the sundried tomatoes, broccoli and fresh or dried parsley for a nice, additional touch of green. Drizzle in some olive oil. When chicken breasts have completely thawed, season and sauté in a skillet or cook on an indoor grill. When breasts are done, chop up and add to pasta. Toss together and top with an additional drizzle of olive oil and some fresh, grated parmesan cheese. Dinner done!

Quick and Easy Go-To Salmon Patties

When I'm in a hurry--or running late--and need to get dinner on the table quick, salmon patties are one of my favorite go-to meals. With canned salmon a staple in my pantry, I'm always ready for this easy meal. I spiced things up a bit with this recipe. If you're feeling extra-saucy, add more of the hot stuff.

Spiced-Up Salmon Patties

1 can (14 3/4 ounces) salmon, drained and flaked
2 eggs, lightly beaten
1/2 - 1 cup plain breadcrumbs
2 teaspoons Cajun seasoning
2 tablespoons fresh chopped parsley
1/3 cup finely chopped onion
1/3 cup finely chopped green bell pepper
1 jalapeno pepper, minced
2 cloves garlic, pressed or minced
Fresh cracked black pepper

Olive oil

Combine all ingredients together in a bowl. Using a 1/3 measuring cup, form into patties. In a large skillet over medium, heat olive oil-enough to generously coat the bottom. Fry for about three minutes on each side or until nicely browned. Transfer to paper towels to drain, and serve.

Tips: I keep jarred jalapeno peppers in my refrigerator--at the ready whenever I need them. After forming, place extra patties into freezer bags. Thaw out and fry up any time!

Yummy Black Beans!

Here’s another bean recipe—a flavorful, healthy side dish or accompaniment to sandwiches and wraps.

Hearty Black Beans

1 lb. dry black beans
6 cups water
½ teaspoon dried oregano
1 bay leaf
1 tablespoon kosher salt
½ cup chopped onion
½ cup chopped green bell pepper
2 large cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon finely chopped chipotle pepper
Fresh, chopped cilantro

Prepare dried black beans according to package direction. Add beans, water and remaining ingredients to pot. Simmer until beans are tender. Top with fresh chopped cilantro.

Sue's Sunday Tuna Salad

I’m kind of particular about certain foods, and tuna salad is one of them. In developing the flavors that work for me, I knew I had to have something special--the perfect blend of sweet and savory. Lemony dill adds a bright fresh, twist. I call it "Sunday" because I think it's kind of special like that...

Sue’s Sunday Tuna Salad

15 – 17 oz. canned tuna, packed in water
¼ - ½ cup mayonnaise
3 tablespoons minced sweet pickles
½ teaspoon dried onions
½ tablespoon dried parsley
½ teaspoon dill weed
¼ teaspoon garlic powder
¼ teaspoon kosher salt (plus 1/8 tsp. if you like it a little more savory)
Fresh cracked black pepper to taste

Drain and flake tuna in bowl. Add remaining ingredients and blend. Serve on a sandwich with crispy romaine or spicy arugula--or enjoy as a snack with crackers.

Chicken Soup with Spinach and White Beans

Fall is in the air—football is going strong, leaves are turning, and the air holds a welcoming chill. With the change in season comes weekends in the kitchen creating soup recipes. Today, I craved a warm, hearty chicken soup. Spinach seemed a perfect accompanying ingredient. The rest just came naturally.










Chicken Soup with Spinach and White Beans

½ tablespoon olive oil
½ tablespoon Smart Balance (or other buttery spread)
1 cup each chopped carrots, onion and celery
3 cloves garlic, minced
1 bay leaf
¼ teaspoon dried thyme
1/3 cup dry white wine
3 cups water
1 teaspoon kosher salt
1/3 cup fresh chopped parsley
4 cups homemade chicken stock (or stock in a box)
1 (10 oz.) box frozen spinach, thawed and drained
3 cups cooked, shredded chicken
2 cans great northern beans (drained)
Freshly ground black pepper
Fresh, shaved Parmesan cheese

In a large stock pot, sauté carrots, onions and celery in olive oil/Smart Balance for about 10 minutes. Add garlic, bay leaf, and thyme, and sauté for about one minute. Deglaze pan with white wine and cook until wine has reduced. Add water, salt, parsley and chicken stock. Simmer for about 15 minutes or until carrots are tender. Add spinach, and cook until tender; about 5 minutes. Add chicken and beans, and heat through. Adjust seasoning and add pepper. Garnish with shaved Parmesan cheese and serve with crusty bread.

Beans--Healthy, Nutritious, Delicious!!

I love beans—all kinds of beans. In fact, I love them so much, I’ve begun taking a bit of time each weekend to prepare a big pot to enjoy the following week. I cook a different type each weekend...pinto, navy, black...I can serve them with any meal, but I especially love a cup of beans with a sandwich or wrap instead of chips—healthy, nutritious, delicious!

Dried beans are the only way to go for me; they’re inexpensive, and I think they taste better than canned or frozen. Here is my recipe for white beans. The root vegetables and herbs make this dish extra flavorful.

White Beans with Herbs and Vegetables

1 pound dried white beans
4 cups water
1 cup low-sodium chicken stock
½ medium-large onion, peeled
1 bay leaf
1 carrot, cut into chunks
1 stalk celery, cut into chunks
2 cloves minced garlic
1/8 teaspoon dried thyme
1/8 teaspoon dried marjoram
2 teaspoons salt
Fresh cracked black pepper
Smart Balance, butter, or other spread

Prepare dried beans for cooking according to package directions (either quick or overnight soak). Add beans to large pot, along with water and chicken stock (add more stock later if needed). Add remaining ingredients. Simmer over low heat according to bean directions or until tender. After beans have cooked, adjust seasoning and add butter.

Note: Freeze leftover beans in baggies to enjoy later. Next week, prepare a different kind, and freeze. Continue to rotate out.

Impromptu Pizza--Making Do in a Pinch

I was all set for Pizza Friday…Sauce. Check. Toppings. Check. Refrigerated pizza dough??? Yikes! I’m out! In a pinch, I went for my go-to bread I always have on hand—whole wheat pita bread.

Tonight’s toppings were Mediterranean—left over from a recent Greek salad: chicken, sundried tomatoes, kalamata olives, artichoke hearts, purple onion and feta. Pesto sauce was the foundation for this pie.

Not knowing quite what to expect, I was thrilled that this impromptu pizza was delicious! Got two thumbs up from Gary, so I knew I’d hit a home run. The whole wheat pita bread was super-crisp and much lighter than the refrigerated pizza dough. Plus, it’s whole grain, all natural, and low fat. This means I can eat twice as much, right?

Whole Wheat Pita Pizza

Whole wheat pita bread
Sauce of your choice
Toppings of your choice
Extra virgin olive oil for drizzling

Preheat oven to 400. Place pita bread on a greased baking pan; poke with fork to prevent puffing. Place in preheated oven for five minutes. Remove and top with your favorite sauce (pesto, tomato, garlic/ranch dressing). Add your favorite toppings. Top with cheese, and bake until cheese is melted and bread is crispy. Drizzle with extra virgin olive oil before serving.

Greek Salmon Salad

We love our salads and must incorporate them into our dinner menus at least twice a week. I recently had all the ingredients on hand for something Greek, and here’s what resulted. Pretty tasty if I say so myself!

Greek Salmon Salad

2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
½ teaspoon dried oregano
¼ teaspoon dried dill weed
3 tablespoons olive oil
Salt and fresh ground pepper

Salmon filets
Cavender’s Greek Seasoning
Sundried tomatoes, chopped
Purple onion, sliced
Kalamata olives, pitted and sliced
Artichokes hearts, chopped
Feta cheese, crumbled
Romaine lettuce

For dressing, combine red wine vinegar, mustard, oregano, and dill weed in bowl. Whisk in olive oil. Season with salt and pepper.

Season salmon filets with Cavender’s Greek Seasoning, and sauté in olive oil until desired doneness—I prefer about three minutes on each side depending on thickness of salmon—I like my salmon slightly pink inside.

Combine lettuce, tomatoes, onion, kalamata olives, artichokes and feta cheese in a salad bowl and drizzle with dressing. Toss and plate. Top each salad with a salmon filet and garnish with dried or fresh parsley.

Delicious, Simple Roast Chicken

Really, there is no easier (or healthier) way to prepare chicken than roasting. Literally, you can have a chicken in the oven in 10 minutes—come back in an hour and a half, and it’s done to perfection. Serve it as a main course, or use to make quick lunches during the week. This is my go-to, so easy recipe for perfect roast chicken.

Lemon Garlic Roast Chicken

1 (5 lb. – 6 lb.) whole chicken
Kosher salt and freshly ground black pepper
1 lemon, halved
6 large cloves garlic, smashed
Olive oil

Remove giblets from chicken, rinse thoroughly, and dry inside and out with paper towels. Place chicken on large, foil-lined baking sheet (place chicken on a small rack if you have one). Liberally salt and pepper inside of chicken. Fill cavity with garlic and lemon. Tie legs together with cooking twine. Drizzle olive oil over chicken. Sprinkle liberally with salt and pepper. Tuck wings under to prevent burning. Place chicken in 425 degree oven and roast for 1 ½ - 1 3/4 hours or until juices run clear when cut between thigh/leg and breast. If chicken begins to brown too much while roasting, cover breast area with foil. Allow to rest for 20 minutes.

Fruit Smoothies--Perfect Way to Start the Day

As health-conscious as I try to be, I can’t seem to bring myself to eat fruit the way I should. With good intentions, I buy it—then it just sits in my fruit bowl until it passes its prime, and I throw it out. Determined to find a way to get my daily allowance of fruit, I now start off each day with a homemade smoothie. For convenience, I use frozen fruit; however, bananas are the foundation of my smoothies. Here's my trick: I purchase ripe bananas in bulk, peel and chop up, put the slices into baggies, and pop them in the freezer. Bananas add frothiness and a sweet balance to tart fruits.

Fast, simple and healthy, smoothies are the perfect way to start the day. Here are two of my favorite recipes:

Tropical Fruit Smoothie

1 cup skim milk
8 slices frozen banana
*2-3 each strawberries, pineapple and mango chunks

Combine all ingredients in a blender, and process until smooth.

* from Kroger's Private Selection Fruit Blend for Smoothies

Blueberry Peach Smoothie

1 cup skim milk
8 slices frozen banana
3-4 slices frozen peaches
1 generous handful frozen blueberries

Combine all ingredients in a blender, and process until smooth.

Each recipe makes 2 small or 1 large serving. Adjust ingredients for your perfect consistency and to suit your individual taste.

Mama’s Chicken and Dumplings

Food memories are precious ones, especially comfort foods from childhood. My mother was a wonderful cook, and our kitchen always smelled of the warm, flavorful foods of the South—black eye peas, fried chicken, pork chops, thickening gravy, field corn, pot roast—and my favorite, chicken and dumplings. It was the ultimate comfort food of my childhood.

My mom’s dumplings were true Southern—no Bisquick or refrigerated biscuit dough allowed in her recipe. They were firm and, as she called them, “tough”—NEVER mushy. Mom added extra black pepper and big chunks of tender, juicy chicken as it simmered away. I can close my eyes, and I’m there again with my mom in the kitchen…the warm, comforting aromas of rich broth, spicy black pepper, succulent chicken and those incredible dumplings…

This recipe is easy, inexpensive, and the best Southern comfort food you’ll ever eat.

Mama’s Chicken and Dumplings
From the Kitchen of Dot Turnbow (1974)

2 ½ - 3 lb. fryer pieces
6 cups cold water
1 tablespoon salt
¼ teaspoon black pepper
1 cup sweet milk

Place chicken pieces into a large stock pot. Cover with water to which seasonings have been added. Cover pot and cook on low heat for approximately 45 minutes to an hour. Meat should be tender but not cooked enough to slip off bone. When done, remove from heat and place chicken on a board to cool. When cool enough to handle, remove skin, bones, and shred or cut into bite-size pieces.

There should be at least 2 ½ to 3 cups broth. To this, add the chicken and one cup of sweet milk. Taste the broth and adjust seasoning if necessary. Cover the broth and set on medium heat until ready to drop dumplings in. The broth should be near boiling when dumplings are dropped into it.

Dumplings

1 cup flour
2 tablespoons shortening
½ cup cold water or milk
½ teaspoon salt

Sift flour and salt together. Cut shortening into flour with a fork or pastry blender until it resembles cornmeal. Sprinkle with water or milk and stir until all the flour is damp. Turn onto floured board and knead several times. Roll to 1/8 inch thickness and cut into 1” x 2” strips. Drop in a layer of dumplings at a time and cook covered until dumplings are plump and clear, 12-15 minutes.

Workweek Chicken Salad

When planning the food week ahead, I’m thinking about my husband, Gary, and sandwiches he can pack for lunch. One of his favorite quick-fix lunches is chicken salad, and he loves this recipe of mine. The addition of sour cream and Creole seasoning makes it extra-special. For a lighter version, use half regular and half low-fat mayo and sour cream.

Gary's Workweek Chicken Salad

½ cup mayo
½ cup sour cream
1 tablespoon stone ground (or spicy brown) mustard
1 clove garlic, minced
½ cup minced celery
½ cup minced onion
*3 cups cooked, shredded chicken
Salt and pepper
Creole seasoning to taste
Fresh ground black pepper to taste

Mix first 6 ingredients together in a medium bowl. Butterfly and season four chicken breasts with salt and pepper. Grill or pan-sear over medium heat for about five minutes on each side or until done. Cool and shred. Add shredded chicken, Creole seasoning and fresh cracked black pepper to sauce and mix.

*If pan searing chicken, pour drippings into salad for richer, more intense flavor.

The Summer of Soup

In these sweltering, summer months, I had all but deserted soup—thinking it was too hot to enjoy this favorite meal of mine. My most recent craving made me realize I need this soul-satisfying comfort food, even when the temps are up. So, this summer I have resolved to make a delicious soup at least once a week.

Here’s my take on a quick, easy-enough-for-after-work soup. I used a healthy, oven-roasted turkey breast I cooked over the weekend, but rotisserie chicken would also work well. Boil-in-bag brown rice helps make this dish extra-healthy and super-easy.

Sue’s Easy Turkey Vegetable Soup

Olive oil
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
1 large clove minced garlic (or to taste)
1 ½ quarts chicken stock
1 15 oz. can diced tomatoes in liquid
1 ½ cups green beans (fresh or frozen)
1 bay leaf
1 boil-in-bag brown rice
Salt and pepper to taste
1 ½ cups shredded turkey
¼ cup chopped fresh parsley
¼ cup chopped fresh basil
½ cup chopped green onions

In a medium-large stockpot, sauté carrots, celery and onion in olive oil over medium heat until they soften a bit, about five minutes. Add garlic and sauté one minute. Add chicken stock, diced tomatoes, green beans and bay leaf. Season to taste with salt and pepper. Bring to boil, reduce hat, and simmer for 10 minutes or until vegetables are tender. Add rice bag. Simmer for additional 10 minutes (or according to rice directions). When rice is done, empty contents into soup mixture. Add turkey, parsley, basil and green onions. Heat through and serve.

Homemade Vinaigrettes--The Only Way to Go

Vinaigrettes are so quick and easy to make that I never buy bottled. I have a good, all-purpose recipe I use that contains the customary ingredients (olive oil, white wine vinegar, Dijon mustard, lemon juice, salt, pepper...); however, I also enjoy trying unique recipes for special salads. One of my favorites is an Asian inspired salad with grilled tuna steak, bell peppers, onions, cucumbers, Chinese noodles--for this salad, I like a spicy wasabi vinaigrette that incorporates sesame oil, ginger and other standard Asian ingredients. I also make an orange marmalade dressing to accompany grilled chicken or salmon salad.

The possibilities are endless, and the ease of preparing my own homemade vinaigrette makes store-bought a thing of the past. Who needs the high prices and preservatives? Find some great recipes and incorporate them into your collection, or recreate your favorite bottled dressings. Homemade vinaigrettes are healthy, all-natural and, best of all, delicious!

Fresh and Flavorful Veggie Pizza

This is one of the freshest, most flavorful pizzas you'll ever try. Who needs meat with toppings like these?

Sue’s “You Won’t Miss the Meat” Veggie Pizza

Pizza dough (refrigerated or homemade)
Extra virgin olive oil
Green, red, orange and yellow bell peppers, julienned
Purple onion, julienned
Minced garlic
Pesto sauce
Sliced black olives
Tomato, seeded, sliced and sprinkled lightly with kosher salt
Fresh, sliced mozzarella cheese
Crumbled feta cheese
Fresh basil, chopped
Kosher salt and freshly ground black pepper

Heat olive oil in skillet over medium heat. Add peppers and onions. Sauté until tender. Add garlic, along with a pinch of salt and pepper. Stir one minute, and remove from heat.

Spread 1/3 cup pesto sauce evenly over pizza dough. Top with sliced tomatoes, sautéed vegetables and black olives. Add mozzarella slices and crumbled feta. Bake according to pizza dough directions or until crust is golden brown and crispy. Remove from oven and top with chopped fresh basil.

Before serving, drizzle individual slices with extra virgin olive oil, and sprinkle lightly with kosher salt if desired.

Salt--Smart Decisions and Moderation Are Key

I know, I know. We've all heard about the dangers of too much salt in food. But I'm here to defend the use of this old, ubiquitous spice--in moderation, of course. Understandably, people are afraid when it comes to seasoning with salt. Because of this fear and reluctance, I believe many cooks don't season their foods properly. Without adequate seasoning, dishes can taste bland, boring, flat and flavorless. Salt brings out the taste of foods, enhancing the flavors and making dishes more appealing. It also balances bitterness and enhances sweet foods.

Of course, anything in excess is unhealthy, and folks who have medical issues, such as hypertension, should monitor their salt intake carefully. On the other hand, if you're healthy, you can be a smart salt user: moderate your intake by avoiding processed foods, restaurant foods, canned soups and condiments that are high in sodium. Use low-sodium stocks when making soup, which allows you to control the level of salt. And if you do overindulge, a good workout and drinking plenty of water will help.

The next time your food seems a bit bland and boring, try an extra sprinkle of salt. Take care though, practice moderation, and make smart choices.

Healthy Summer Side

By now, we all know the benefits of whole grains—they are high in protein and fiber, they contain more nutrients, and they make you feel fuller longer. Whole grains also aid in improving colon health and can help lower the risks of heart disease, obesity, and some types of cancer.

So take advantage—take the opportunity to add whole grains into your menu whenever possible. Forget the old myth that whole grains lack taste and flavor. With proper seasoning, fresh ingredients and inventive recipes, healthy can taste delicious!

My light and tasty Black Beans and Brown Rice is the perfect accompaniment to fish, chicken, pork...fresh cilantro adds the perfect touch!

Sue’s Black Beans and Brown Rice

1 bag boil-in-bag brown rice
1 qt. chicken stock
2 tablespoons olive oil
½ cup finely chopped red bell pepper
½ cup finely chopped white onion
½ cup frozen whole kernel corn
1 large clove minced garlic
1 can black beans, drained and rinsed, liquid reserved
Salt and pepper to taste
Chopped fresh cilantro

Boil brown rice in chicken stock according to package directions. Drain and set aside. In a medium skillet, heat olive oil over medium heat. Add bell pepper, frozen corn and onion. Sauté until onions are translucent and peppers are tender. Season with salt and pepper. Add minced garlic and sauté for 1-2 minutes. Add black beans and 2 tablespoons reserved black bean liquid. Cook for 2 more minutes. Remove from heat and add brown rice. Adjust seasoning, sprinkle with chopped fresh cilantro, and serve.

Nice 'n Spicy!

Spicy foods increase metabolism, so I try to incorporate those elements into my cooking whenever possible. In addition to the usual suspects, such as black pepper, cayenne pepper and jalapenos, there are other spicy ingredients that can boost metabolism.

Ginger adds a unique flavor and is added to many marinade and vinaigrette recipes. As a money-saving bonus, ginger can be kept in the freezer ensuring a long shelf life. Scrape the skin off with a spoon, and store it in a baggie in the deep freeze.

Mustard is an easy standard that can be added often to your favorite foods. In addition to sandwiches, this spicy condiment is great in sauces and is added to many vinaigrette recipes. Dijon, spicy brown, whole grain, honey...this spicy ingredient appeals to a wide variety of tastes.

Garlic is one of the best, most versatile spicy ingredients to add to your favorite dishes. The possibilities are endless—from pasta to burgers to bread toppings to soups and stews. The health benefits of this herb are numerous.

In addition to increasing metabolism, spicy foods have a myriad of preventative and curative benefits—they contain antioxidants and anti-inflammatory properties, which help in preventing disease and other ailments including arthritis, colds, flu and respiratory conditions. Consider other spicy ingredients that will kick up your metabolism: horseradish, wasabi, chipotle peppers, hot sauce, curry, chilies, cinnamon and paprika. Not only do these ingredients increase the metabolic rate, they help burn extra calories.

So, increase your energy level and get healthy—spice things up!

Blackened Is Beautiful!

I love blackened seasoning—it adds so much depth to my favorite meats. Here, I’ve created a mixture that has just the right amount of smokiness and heat. But if you're in the mood to kick things up a notch, add more cayenne pepper to suit your taste. The red wine reduction is easy and finishes off the dish perfectly.

Blackened Pork Chops with Red Wine Reduction

Thick, boneless pork chops
Butter
Olive oil

Blackened Seasoning/Rub

2 tablespoons paprika
1 tablespoon chili powder
1 teaspoon kosher salt
½ tablespoon onion powder
½ tablespoon garlic powder
½ teaspoon black pepper
½ teaspoon white pepper
1 teaspoon dried oregano
1 teaspoon ground thyme
½ teaspoon dry mustard
½ teaspoon cayenne pepper

½ cup red wine
1 cup chicken stock
2 tablespoons butter
Flour
1 teaspoon balsamic vinegar

Coat chops with blackened seasoning rub. Let sit for 30 minutes. Preheat oven to 350 degrees. Heat enough olive oil and butter in a small-medium skillet to coat the bottom. Cook chops over medium heat for 3 minutes on each side, salting lightly. Place chops in oven and cook for 7-10 minutes, depending on thickness. Remove from oven and place chops on platter. Place pan back on stovetop over medium-high heat. Add ½ cup red wine to de-glaze pan. Cook until wine reduces to about 2 tablespoons. Add 1 cup chicken stock, and cook until sauce is slightly syrupy—about 4-5 minutes. Roll 2 tablespoons of butter in flour and add to pan. Adjust seasoning, and remove from heat.

Drizzle sauce over chops and serve.

Easy “Bolognesca” Sauce

I love pasta, and being mindful of the importance of incorporating whole grains in my diet, whole-wheat is the way to go. My twist on this pasta is a Bolognesca sauce (combining bolognese and puttanesca). Add a couple of bottled anchovies in while preparing your sauce for a more authentic version.


Easy “Bolognesca” Sauce

Olive oil
1 lb. Italian sausage
½ of a red onion, sliced
½ cup carrots, diced
2 cloves of garlic, minced
¼ - ½ teaspoon red pepper flakes
½ teaspoon dried oregano
2 tablespoons tomato paste
½ cup red wine
Salt and pepper
2 (14.5) ounce cans diced tomatoes (undrained)
¼ cup heavy cream (light cream may be substituted)
¼ cup sliced kalamata olives
1 tablespoon chopped capers
Spaghetti
Italian parsley
Parmesan cheese

*chopped anchovies (optional)

Sauté ground Italian sausage, onion and diced carrots in olive oil in a large skillet over medium heat until meat is cooked through and vegetables are tender. Add garlic, red pepper flakes, oregano, and tomato paste. Stir for a couple of minutes. Add red wine, salt and pepper to taste, and simmer until the sauce has slightly thickened and the wine reduced a bit. Add tomatoes and their liquid, kalamata olives, and capers. Simmer over low heat for about 20 minutes. Add heavy cream and stir for about one minute until heated through.

Serve with regular or whole wheat pasta, and garnish with fresh chopped Italian parsley and parmesan cheese.

"Appetizing" Dinner

What could be more fun—and entertaining—than an appetizer dinner with friends? Last night we hosted some of our favorite pals and started things off with Rachael Ray’s Garlicky Holy Guacamole and blue corn chips. This guac was a huge hit—the recipe was simple, but the flavors were of this world. Next, I brought out Ina Garten’s Rotisserie Chicken with Satay Sauce (outrageously good!), followed by Spicy Cocktail Meatballs. Frozen, pre-cooked meatballs from the grocery store kept it simple, but the jazzy sauce kicked things up—a combo of ketchup, chopped onions, lots of crushed red pepper flakes, brown sugar and a splash of red wine vinegar.

A bit later, we were enjoying the third round of hors d’oeuvres: Crabbies (from the freezer, leftover from a previous party) and Plantation Andouille Sausage and Pecan Tarts (recipe on the back of the Athens mini fillo shells box). This sweet/savory layered mini cup combined bacon, sausage and onion (first layer); cream cheese, butter, brown sugar, fresh thyme leaves and chopped pecans (second layer); topped off with grated hot pepper jack cheese!

We ended our appetizer dinner with Ina Garten’s Sun-Dried Tomato Dip—a wonderful blend of cream cheese, mayo, sour cream, hot pepper sauce, green onions, sun-dried tomatoes, salt and pepper—perfect with chips, crackers or fresh veggies.

Plan an appetizer dinner party with your best friends. Many hors d’oeuvres can be made ahead of time and frozen, while others can be put together in a snap if ingredients are prepped in advance. What a fun way to spend an evening!

Weekend Cooking Pays Off--BIG!

Chicken and smoked sausage gumbo, fresh turnip greens and cornbread muffins

Long work day? Too tired to cook? Some weekend work in the kitchen could save you. Gumbo, turnip greens, slow cooking soups and other labor-intensive dishes may seem like excessive effort, but these foods freeze beautifully, affording you the opportunity to enjoy delicious, extraordinary meals in minutes.

So make the extra effort. Cook that New Orleans inspired gumbo, your favorite comfort soup or the essential cornbread muffins. Enjoy a meal, then pop leftovers in the freezer in plastic bags. The payoff will be worth it…trust me.

The Perfect Summer Dinner

Orzo is one of my favorite pastas, especially in the summer. It’s light in texture, and works well with so many meats, herbs, etc. A tuna orzo salad is so simple, yet full of wonderful flavor and texture. Served with baked pita chips, it's the perfect summer meal.

Welcome, Spring!

The long, cold winter is behind us—gone are cozy nights by the fire enjoying hot soups, rich stews, and hearty goulashes. Spring is here, and with the new season comes light, healthy recipes—pastas tossed with olive oil and fresh herbs; crisp salads drizzled with fresh, citrusy vinaigrettes; light entrees with colorful, seasonal veggies.

Pull your recipe books out and get inspired by all the old standbys and new possibilities spring has to offer. Plant tomatoes in large containers with fresh herbs like basil, Italian parsley and thyme. Plan fun family menus to celebrate the new season. Welcome spring with your favorite recipes, new ideas and exciting inspirations!

Good Bread + Special Mayo = Great Sandwich!

For me, the formula for a great sandwich is simple—always use good bread and a special mayo. One of my favorites is a grilled chicken sandwich with cilantro lime mayo. To begin, I season chicken breasts with salt and pepper and heat olive oil in a skillet over medium heat. I cook the chicken until done, then set aside to rest. For the bun, I like Kaiser rolls or a good onion roll, which adds much more to the sandwich than regular hamburger buns. The cilantro lime mayo is easy. Add chopped, fresh cilantro to mayo, along with minced garlic, hot sauce to taste, fresh squeezed lime juice, salt and pepper. Top with tomato, lettuce and purple onion, and your sandwich goes from ordinary to extraordinary!

Breakfast--Wrap It Up!

One of my favorite breakfasts is a quick, easy wrap that I can throw together in minutes and eat on the go. Scramble an egg. As it's cooking, add chopped deli meat, or leftover pork chops, or cooked sausage/bacon, whatever you have on hand. Heat a whole-wheat or flour tortilla for a few seconds in the microwave. Place the egg mixture in the warm tortilla, add grated cheese, slightly fold over one end, and roll up.

For a little variety, add any of your favorite ingredients to jazz up your wrap: sautéed peppers and onions (fresh or frozen), black olives, salsa, etc.

Wrap in foil, and head out the door!

The Ultimate Burger

Is there really anything better than a delicious, juicy burger? As usual, I’m thinking of something other than the standard, ho-hum, boring fare. Instead, I’ve got my mind on something special—my blue cheese bacon burger with lemon aioli is the perfect indulgence. Top with purple onion, tomato and lettuce on an onion roll, and enjoy the ultimate burger experience.

Blue Cheese Bacon Burger

1 lb. ground chuck
1 clove minced garlic
½ teaspoon salt
¼ teaspoon pepper
1 ½ tablespoons finely chopped parsley
1-1 ½ ounces crumbled blue cheese
Olive oil for drizzling
Onion rolls, split
Lemon aioli (recipe below)
Purple onion
Lettuce
Tomato
Cooked bacon slices

Mix first five ingredients together, lightly, making sure not to overwork meat. Measure out ¼ lb. meat mixture, and shape into loose ball. Lightly separate ball and sprinkle in desired amount of blue cheese crumbles. Form back together in ball, and press lightly into patties, closing up any open ends. Drizzle with olive oil and grill 3-5 minutes on each side. Serve on toasted onion rolls, and dress with aioli, bacon, sliced purple onion, tomato and lettuce.

Lemon Aioli

1/2 cup mayonnaise
2 tablespoons extra-virgin olive oil
¼ to ½ lemon, juiced
1/8 teaspoon Cayenne pepper
1 garlic clove, pressed
1 tablespoon thinly sliced chives

Wisk olive oil into mayonnaise. Add remaining ingredients and stir.

Beef, Vegetable and Black Bean Soup

The cold weather lingers, and I continue to crave flavorful, hearty soups. With ground beef and black beans in mind, what started as a Mexican inspired plan ended, instead, in a subtle beef, veggie and bean creation, topped off with a splash of sherry. Perfect for a cold weather lunch or dinner, what satisfies more than a beef soup with veggies and beans?

Beef, Vegetable and Black Bean Soup

Oil and/or butter for sautéing
1 lb. ground beef
½ cup chopped onion
½ cup diced celery
½ cup diced carrots
2-3 cloves pressed or minced garlic
1 teaspoon chopped fresh thyme leaves
2 or 3 cans beef broth (can also use vegetable broth)
2 cans black beans, drained and rinsed
Kosher salt and black pepper
¼ cup hot water or soup stock and 2 tablespoons flour (for thickening)
¼ - ½ cup sherry

In a dutch oven, heat oil and/or butter. Add ground beef, and brown with onion, celery and carrots until vegetables are softened. Add garlic and thyme, and cook for 1 minute. Add broth and black beans, and simmer covered for 30 minutes, stirring occasionally. Mix flour with ¼ cup of hot water or soup broth until smooth to make a slurry (add more liquid if necessary). Add flour mixture to soup and continue to simmer for one minute or so until slightly thickened. Add sherry. Stir and remove from heat. Adjust seasonings and serve.

I Hereby Declare “Friday Night Pizza Night!”

I arrived home Friday after work, greeted by a warm, welcoming fire, a glass of wine, and my wonderful husband. Gary had been to the grocery store that afternoon to pick up items to kick off our newly decreed weekly homemade pizza night. At the inaugural, we agreed to take turns—the first would be Gary’s choice, and he scored, deciding on a wonderful barbecue pizza with bottled barbecue sauce, chicken, smoked mozzarella, caramelized onions, and bacon. Man, was it delicious! Next Friday, I’m trying a Middle Eastern pizza with lamb, pine nuts and other traditional toppings.

I look forward to many fun pizza Fridays—roasted veggie toppings, or chicken cordon bleu, or a Mexican pizza with salsa, black olives, black beans, corn…the possibilities are endless! Easy, store-bought pizza dough makes pizza night effortless, and the fun in creating our own, custom-made recipes is priceless.

Goodbye expensive restaurant take out. Adios boring, mundane, same old same old delivery. So long frozen, bland, cookie-cutter from the box. Hello homemade, fresh, fun, fantastic!!

Cannellini Bean and Tuna Salad

For me, keeping fit has a lot to do with moderation and balance in the food department. After a lunch menu of pasta with white sauce, chicken, spinach, artichokes and provolone, it was time for a lighter dinner. Easy, fast and tasty was in order—a cannellini bean and tuna salad sounded just right. Here’s how it went:

1 can cannellini beans , drained and rinsed
2 (5-oz.) cans tuna in water, drained
1 small can sliced black olives, drained
Diced green pepper (any amount)
Diced pimento or roasted red peppers (ditto)
Drizzle of olive oil (a little or a lot)
Juice of half a lemon (more or less)
Kosher salt and pepper
Italian seasoning (or your favorite fresh, chopped herbs)
Fresh grated Parmesan cheese to finish things off

Toss all ingredients in a large bowl.

There’s no set rule here; make it however you like it, or add any extra, favorite ingredients. With a cup of home-made tomato soup, this is a fitting, balanced way to finish off the day’s meals.

Now…what about tomorrow…? Maybe I'll try this salad for lunch--stuffed inside a whole wheat pita pocket with some romaine. Yes!

Herb Roasted Shrimp Salad with Blue Cheese and Orange-Thyme Vinaigrette

Sometimes nothing can satisfy the palate like a crispy, flavorful salad. Not the boring, run-of-the-mill lettuce, tomato, carrot, cucumber version, but something extra-special.

My Herb Roasted Shrimp Salad with Blue Cheese and Orange-Thyme Vinaigrette elevates salad to a whole new, mouth-watering level. Sweet, herb-roasted shrimp bursts with flavor, perfectly complementing tangy crumbles of velvety blue cheese. Light, refreshing orange vinaigrette perfectly finishes off this deliciously divine salad.

Herb Roasted Shrimp Salad with Blue Cheese and Orange-Thyme Vinaigrette

Shrimp
10 oz. raw, peeled, deveined shrimp
1 tablespoon olive oil
½ teaspoon chopped thyme leaves
½ teaspoon chopped, flat-leaf parsley
¼ teaspoon Kosher salt
1/8 teaspoon pepper

Orange-Thyme Vinaigrette
1 ½ tablespoons white wine vinegar
1 ½ tablespoons orange juice
½ tablespoon orange zest (less if you prefer)
½ tablespoon sugar
¼ teaspoon chopped, fresh thyme
¼ teaspoon Kosher salt
1/8 teaspoon pepper
1/4 cup oil

Salad Ingredients
Romaine lettuce, torn
Red onion slices
Blue cheese crumbles
Cherry tomatoes (halved)
Toasted walnuts
Cooked, crumbled bacon

Preheat oven to 400 degrees.

Place shrimp in bowl, and toss with olive oil, thyme, parsley, salt and pepper. Transfer to sheet pan in one single layer. Roast for 6-8 minutes or until shrimp is pink, firm and fully cooked.

Meanwhile, prepare vinaigrette by whisking first 7 ingredients together in a small bowl. Slowly drizzle olive oil in a steady stream while continuing to whisk.

Arrange salad ingredients on individual plates, using amounts you prefer. Top with shrimp, and drizzle with vinaigrette.

This shrimp amount should allow for 2-3 dinner salads. depending on how many shrimp you prefer.

Seared Pork Chops with Citrus-Garlic Reduction

Tender, juicy and succulent, my seared pork chops are highlighted by an easy citrus-garlic reduction and topped off with fresh parsley and thyme. Serve with creamy mashed potatoes and green beans for a satisfying, good-enough-for company dinner.

Seared Pork Chops with Easy Citrus-Garlic Reduction

Olive oil
4 (1-inch) boneless pork chops, seasoned with salt and pepper
1 clove minced or pressed garlic
2 ounces white wine
1 cup chicken stock
½ lemon, juiced (or to taste)
2 tablespoons butter
Flour, salt and pepper
Fresh chopped parsley and thyme

Preheat oven to 350 degrees.

Season pork chops with salt and pepper. Brown in skillet over medium heat in olive oil for 3 minutes on each side.

After browning, transfer to oven, and cook for 7-10 minutes, depending upon thickness of chops.

When pork chops are done, transfer to platter. Place hot skillet on stove-top over medium-high heat. Add garlic, and sauté for one minute or until fragrant, being careful not to burn. Add white wine, chicken stock, and lemon juice. Simmer for 5 minutes to reduce the sauce slightly. Roll the butter in flour, add to skillet, and stir until melted. Remove from heat; add salt and pepper to taste.

Pour reduction over pork chops, and sprinkle with fresh parsley and thyme.

Diced tomatoes, check! Pasta, check! Stock up on Staples

Keeping staples on hand is the golden rule for any successful cook. Being stocked and prepared makes menu planning and preparation easier, plus it cuts down on trips to the grocery store (shopping less saves time AND money). Here are some go-to ingredients I’m never without:

Diced tomatoes
Jarred/bottled sauces (spaghetti, marinara, taco, chili, etc.)
Canned beans (all kinds)
Pasta (spaghetti, macaroni, penne, bowtie, etc.)
Rice (white, brown, long grain and wild, Arborio)
Cream soups
Broth, broth and more broth (all flavors for soup, chili, stew, etc.)
Dried pinto beans
Packet seasoning mixes (taco, ranch dressing, etc.)
Spices/dried herbs (chili powder, garlic powder/salt, oregano, thyme, etc.)
Bread crumbs (seasoned and plain)
Cake/brownie mixes

Consider recipes you prepare again and again, and make sure those ingredients are at the top of your staples list. Keep a running grocery list in your kitchen and jot down ingredients the moment you are low or run out—never rely on your memory.

Don’t get caught unprepared when you’re inspired to make that special dish or simply craving your favorite meal.

Base Hit!

Make your vegetables more robust and flavorful by adding base to your cooking water. Ham, beef, and fish bases are just a few of many concentrated stocks that will give your dishes a richer, more exciting flavor. In addition to vegetables, bases are great for seasoning soups, broths, beans, gravies and countless other dishes.

Note: Bases are found in the grocery soup section in jarred containers.

The Perfect Sauce

My favorite, go-to, all-purpose sauce is a mustard horseradish recipe from the Barefoot Contessa—I always keep a container in my refrigerator. It’s delicious with beef, pork and fish and also makes the perfect sandwich spread. Serve this sauce at a party with sliced tenderloin on Sister Schubert’s dinner yeast rolls, and your guests will be impressed.

Tip: For a lighter version, use low-fat mayo, or combine with whole mayo. I don't recommend fat-free.

Recreating a Restaurant Favorite

One of my favorite hometown eateries is a Lebanese restaurant that serves authentic dishes. Tuesday’s Special is Maklubi—a simple, flavorful rice casserole with beef, chicken, almonds, pine nuts, and cinnamon--signature Middle Eastern ingredients. Hummus, fava beans, tabouli, Greek salad, and warm pita triangles complete the Tuesday special.

I became so obsessed with Maklubi, I had to find out how to make this unique dish. I researched online and found a recipe I thought was similar to my local restaurant's. After some adapting, I created my own version of a local favorite.

Susan’s "Mock"lubi

Bring 2 cups water, 1 tablespoon butter, 1 teaspoon salt, and 1 clove pressed or minced garlic to a boil. Add 1 cup rice, and cook according to rice package directions.

When rice is done, add more butter if desired. Then, add 1 cup cooked shredded chicken, 1 cup cooked ground beef, ¼ teaspoon pepper, ¼ teaspoon cinnamon, ¼ cup almonds, and ¼ cup pine nuts. Fluff with fork.

Serve with some (or all) of Tuesday's Special sides listed above.

With a little research and experimentation, it’s easy to recreate your favorite restaurant dishes. While dining out, pay close attention to flavors and aromas—jot notes if necessary to help you later as you develop and perfect your recipe.

Get creative, and experience your favorite local cuisine without leaving the house!

Special Mayos Jazz Up Boring Sandwiches

Why settle for a plain, boring spread with your sandwich? Instead, make your meal special by whipping up an herb mayo. Try garlic-rosemary mayo with a grilled chicken sandwich, served on a Kaiser roll with tomato and lettuce.

Chipotle mayo kicks up sliders to a whole new smoky, spicy level. Use Sister Schubert’s yeast dinner rolls as buns, and top your mini-burgers off with dill pickle and purple onion.

Organized Recipes Make Life Easier

Last year, I decided to organize my recipes. Believe me, it was no small task! I bought white binders and tab dividers and began de-cluttering, categorizing, hole punching and filing all my recipes into their appropriate volumes. I created individual binder covers and spine inserts for easy access.

When I find a recipe in a magazine, such as Better Homes and Gardens, I go to their website, print out the full-page recipe and file it. This prevents small recipes from getting lost, keeps clutter to a minimum, and makes recipes a snap to find! Categorizing and organizing save valuable time when planning and preparing meals.

Appetizers – Make Ahead, Enjoy Anytime!

I love hors d'oeuvres on the weekends—especially Saturday afternoons while my husband and I watch golf, football...I’ve really gotten into preparing and cooking different appetizers in advance, putting them in the freezer for an hour or so to harden a bit, and storing them in plastic baggies in the freezer. So, whenever we’re in the mood for our favorite munchies, I just pull them out, put them on a baking sheet, and pop them into the oven.

These treats also come in handy (and can be lifesavers!) when unexpected company drops by.

Roasted Carrots – Easy and Oh So Good

I love roasted carrots. There is nothing simpler or more delicious. Roasting brings out the natural sweetness of the carrots and intensifies the flavor; plus, they are so easy and quick to prepare.

Preheat oven to 400 degrees. Slice carrots diagonally and place them on a baking sheet. If carrot pieces are thick, cut them in half lengthwise. Toss with olive oil, coarse salt and pepper. Roast until tender. Sprinkle with dill or parsley and serve.

THE BEST Chips

Whole wheat pita chips are healthy, delicious and a snap to make. Cut whole wheat pita pockets into thirds. Gently separate triangles and place on baking sheet. Drizzle with olive oil and sprinkle with coarse salt. Cook in 375-400 degree oven until toasted and crispy, about 8 minutes or until desired brownness. These crispy chips are great with soups, casseroles, dips—just about anything.

I like this simple version best, but experiment with different seasonings for a little variety.

Suggestions:

Parmesan cheese and Italian seasoning
Ranch seasoning mix
Chili powder, hot sauce and garlic salt

Office Breakfast

My office at the University of Mississippi often has potlucks. Our last was a birthday breakfast for one of the bosses. On the menu were Farmer’s Strata, cheese grits, and Belgian waffles. The strata was a complete breakfast made with ham, bacon, onion, white bread, potatoes, Cheddar cheese, eggs, Worcestershire sauce, ground mustard, salt and pepper. It was SO good that I decided to make it for my family for New Year’s Day brunch.

Along with the strata, I served cheese grits. I used a recipe from one of Oxford’s favorite restaurants, Ajax Diner. Made with Cheddar cheese, parmesan cheese, garlic powder and lots of butter, the grits were a perfect accompaniment to the strata. What made them especially delicious was lots of Tabasco!

As a side note, the Belgian waffles served at my office breakfast were delicious--topped with raspberry jam and fresh whipped cream! They were so good that I immediately had to purchase my own Belgian waffle maker!

Stew for a Cold Winter's Night

During the winter months, I'm all about soups. Tonight's menu calls for something different though. None of the usual chicken or beef--no chili or rich, creamy soup. Instead, I decided on a flavorful stew with pork, green chilies, tomatoes, garlic, and onion. Pinto beans and cornbread muffins on the side complete the meal. Perfect for a cold winter's night.

This Green Chili Stew was adapted from several online recipes.