A Old Favorite—Updated

Tomato soup…nothing quite says “comfort” like this old favorite. Tomatoes are healthy; however, many canned tomato soups are not. I’ve created a recipe that is free of high fructose corn syrup, artificial flavorings and other unhealthy ingredients. Serve with good, crusty garlic bread for a nourishing, updated version of a timeless classic.

Tangy Tomato Soup with Fresh Herbs

1 carrot
2 stems celery
1 small onion
4 tablespoons butter
3 (15-oz.) cans good tomato sauce
2 (28-oz.) cans good plum tomatoes, coarsely chopped
½ cup water
4 cans chicken broth
2 ½ tablespoons agave nectar or honey
½ cup each parsley, basil and celery leaves, chopped
1 teaspoon salt (or to taste)
Tabasco sauce (7-10 shakes)
½ cup half-and-half

Cut up carrot, celery and onion; puree in a food processor. Melt butter in large pot (this makes a lot!). Add pureed vegetables and sauté over medium heat for 5 minutes, stirring frequently. Add tomato sauce, tomatoes, water, chicken broth and agave nectar. Season to taste with salt and add herbs.

Cook for 45 minutes. Add Tabasco to taste. Remove from heat and stir in half-and-half. Serve with crunchy garlic bread. Freeze leftovers.

Creamy Chicken Soup with Rice and Mushrooms

I feel the fall chill in the air, and I start thinking about warm, soul-satisfying foods. Nothing seems to say autumn better than soup. This recipe came together, using leftover chicken, paired with fresh vegetables and my favorite, healthy brown rice. Something hearty and creamy fits the bill on this cool November night.

Creamy Chicken Soup with Rice and Mushrooms

7 cups chicken broth, divided
1 cup brown rice
¼ cup minced fresh parsley
1 teaspoon dried Italian seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon butter or Smart Balance
2 tablespoons olive oil
1 cup chopped onion
1 cup chopped celery
Kosher salt and fresh cracked black pepper
2 cloves minced garlic
2 tablespoons dry white wine
2 cups shredded cooked chicken
½ cup half-and-half

Bring 2 cups chicken stock, brown rice, and next 5 ingredients to a boil in a large saucepan. Cover, reduce heat, and simmer for 45-50 minutes.

Meanwhile, heat olive oil in a large skillet. Add onions and celery; sauté for 5 minutes. Season with kosher salt. Add garlic and white wine, and cook for another 5minutes. Remove from heat.

When rice is done, add vegetables to saucepan, along with remaining 5 cups chicken stock. Add chicken and bring to boil. Remove from heat and add half-and-half. Adjust seasoning.

Serve with a warm, butter-garlic baguette—perfect for a fall evening.

Out-of-the-Ordinary Turkey Burgers

I've had the burger blahs--I wasn't really feeling the turkey burger I had planned for dinner tonight. Seemed to me that it needed something fresh and out-of-the-ordinary. So, this is what happened...

Turkey Burgers with Zucchini and Fresh Spinach

1.25 lbs. extra lean ground turkey
Minced garlic
Grated onion
1 1/2 tablespoons panko
Kosher salt and black pepper
Olive oil
Fresh zucchini
Fresh spinach leaves
Pesto
Mayonnaise
Sun dried tomatoes
Toasted whole grain/wheat hamburger buns

Add minced garlic, grated onion, salt and pepper (all to taste--I used 2 cloves of garlic, and about 1 teaspoon salt) and panko to ground turkey. Mix lightly. Form into four patties. Grill about 4-5 minutes on each side (or until juice is almost clear). Add thinly sliced zucchini, drizzled with olive oil, salt and pepper to grill at the same time as burgers. Remove when slightly softened.

Allow burgers to rest about five minutes. Mix 1/4 cup mayo, 2 tablespoons pesto, and about 1/4 cup chopped sun dried tomatoes. Top burgers with grilled zucchini, fresh spinach and a little pesto, sun dried tomato mayo.

Bye-bye, blah...hello, better burger!

Good Cheese, If You Please!

I know exactly what you’re thinking… “How can I spend good money on deli cheese when I can buy cheaper cheese from the dairy section?” I used to say the same thing. A while back though, I had a party and decided to serve a cheese tray. I bought about ¼ pound each of three complementary cheeses from a specialty store, following recommendations for good pairings from the store owner. I believe she recommended smoked Gouda, blue cheese and Gruyere. After that party, I fell in love with good cheese and decided it was worth the price to spend a little extra money.

You may say, “I can’t spend $9 per pound for cheese!" Well, try this. Buy a small package each of two different cheeses—a couple of my current favorites are chipotle Cheddar and garlic dill Cheddar. Another good choice is Porter cheese, made with dark ale, which gives the cheese a unique brown marbling. These cheeses are so flavorful and rich, you may be surprised how far they will go. Keep in mind, you really get what you pay for—the process to make really good cheese is not a cheap one. Good cheeses are also natural, aged to perfection, and superior in flavor. Pair with some good crackers and fruit, and you have a treat perfect enough for the end of the week--or good enough for a get-together with your favorite friends. Oh, don’t forget the wine!

So, indulge yourself. Better yet, reward yourself. Try some great cheese. Expose your friends to something new. You may soon realize that a little good cheese really is worth the money.

Note: Serve your cheese at room temperature for truer, better flavor.

Zucchini and Italian Sausage Flatbread Pizza

Pizza Friday continues—my husband loves it and misses any end of the week without some kind of pie. We’ve recently fallen in love with Lavash flatbread we purchase from our local farmer’s market. Tonight’s creation was born of simplicity and indulgence—a few ingredients, along with fresh toppings, paired with rich, bold flavors. Here’s my formula for fantastic, flatbread fare: First, sauté one large thinly sliced zucchini in a bit of olive oil until slightly softened; season lightly with kosher salt and set aside. Next, brown about a half-pound of ground mild Italian sausage. Drain, and blot well.

Spread flatbread with a thin layer of sun dried tomato pesto. Add zucchini, sausage, minced garlic, fresh chopped basil and shredded mozzarella. Bake in 400 degree oven until cheese is melted, about 8 minutes.

Pizza Friday--what a great way to start the weekend!

Soup—Endless Possibilities

The creative possibilities are endless when it comes to soups. You can take ingredients you have on hand, and, with some basic know-how, you have the ability to create one tasty recipe after another. The fundamental techniques are always there, but by adding the right complementary ingredients, you’ll end up with a good, solid soup every time.

Chicken Vegetable Soup with Black Beans and Brown Rice

1 tablespoon olive oil
1 cup chopped onion
½ cup chopped celery
½ cup diced carrots
2 cloves garlic, minced
Kosher salt
3 cans chicken broth
1 can diced tomatoes
1 bay leaf
½ teaspoon dried oregano
1 cup brown rice
1 teaspoon kosher salt
Fresh cracked black pepper
1 ½ cups chopped cooked chicken
1 cup black beans*
Sour cream
Fresh chopped parsley

Heat olive oil in large skillet over medium-low heat. Add onion, celery and carrots, and sauté for about 10 minutes, until carrots are tender. Sprinkle with a little kosher salt. Add garlic, and cook additional 1 minute. Add stock, tomatoes, bay leaf, and oregano. Stir, and add brown rice, salt and pepper. Simmer for about 45 minutes until rice is tender. Add chicken and black beans. Heat through. Top with a dollop of sour cream and fresh chopped parsley.

Garnish Ideas: Sour cream, grated cheese, chopped fresh parsley.
* Any beans will work--or try a combination of your favorites.

Lunch? It’s a Wrap!

Wraps have been all the rage for a while now, and it’s easy to see why. They allow your flavorful ingredients to shine, without being overshadowed by a lot of bread. You can turn any of your favorite sandwiches into wraps, which makes the possibilities endless. My choice today is grilled chicken with avocado, lettuce, tomato, onion and rosemary-garlic mayo. This meal is not only healthy—it’s also flavorful and delicious. Lunch? It’s a wrap!

Grilled Chicken Wrap with Rosemary-Garlic Mayo

Boneless, skinless chicken breasts
Kosher salt and fresh cracked black pepper
Avocado, sliced
Romaine lettuce
Tomato, sliced and lightly seasoned
Purple onion, sliced
Whole grain tortillas

Rosemary-Garlic Mayo

½ cup good mayonnaise
1 teaspoon chopped fresh rosemary
½ teaspoon white wine vinegar
¼ teaspoon minced garlic (or more to taste)
Kosher salt and fresh cracked black pepper

Season chicken liberally with kosher salt and fresh cracked black pepper. Heat olive oil in skillet over medium heat. Add chicken, and cook until done, turning only once. For large breasts, 8 minutes on each side is usually about right. Remove chicken from heat and transfer to a cutting board. Allow to cool slightly, and slice.

To assemble your wraps, spoon desired amount of mayo onto tortilla. Top with avocado, lettuce, tomato, onion and chicken. Season if necessary. Roll up wrap, and serve.

Tips:
Try whole grain tortillas for a healthy alternative.
Add your favorite cheese, if desired.
Instead of chips, serve wraps and sandwiches with a side of your favorite beans.

Brownie Mix from the Box—Never More!!

Homemade brownies are too easy to give into the boxed mix temptation. Plus, they are so much more delicious—there really is no comparison. I like to add a little cinnamon to mine for a hint of warm spiciness. Top with good vanilla ice cream, and that box mix will forever be banned from your pantry.

Cinnamon Fudge Brownies

1 cup unsalted butter (cut into tablespoons)
¾ cup unsweetened cocoa
4 tablespoons canola oil
2 cups sugar
4 eggs, lightly beaten
1 cup all-purpose flour
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon kosher salt

Heat oven to 350. Grease 13” x 9” inch pan.

Melt butter, cocoa and oil in medium saucepan over low heat, stirring constantly, being careful not to burn chocolate mixture. When butter is melted, remove from heat. Add sugar and stir; allow to cool enough to incorporate eggs. Add eggs, and stir well. Add flour, cinnamon, vanilla and salt. Stir well.

Pour into prepared pan, and bake for 30-35 minutes until toothpick inserted in center comes out clean. Cool and cut into squares. Serve with vanilla ice cream and a dusting of cocoa.

Quick-Fix Pasta

Pasta is the ultimate quick-fix entrée—or side dish. Add flavorful ingredients, fresh basil, Parmesan cheese, and a drizzle of olive oil to bring it all together. This dish is good enough to hold its own with bread—or served alongside fish or chicken.

Linguine with Green Peas and Roasted Red Peppers

Olive oil
1 shallot, sliced
1 clove minced garlic
1/8 teaspoon red pepper flakes
Kosher salt and fresh cracked pepper
1 cup cooked sweet peas
¼ cup chopped roasted red peppers
6 oz. linguine*
2 tablespoons pesto
Fresh basil
Fresh Parmesan cheese

Cook linguine according to package directions.

Meanwhile, heat olive oil in skillet over medium-low heat. Add shallots, and sauté for about 3 minutes. Add garlic and red pepper flakes; sauté 1 minute more. Add peas and roasted red peppers. Season with salt and pepper. Toss and remove from heat.

Drain linguine, and transfer to large bowl. Add pesto and toss to coat pasta well. Add pea mixture and toss. Adjust seasoning. Serve topped with basil and Parmesan cheese.

*I prefer whole grain linguine as a healthier option. Suggestion: Serve linguine with seared salmon, topped with a small dollop of pesto.

Impromptu, Versatile...Delicious

Ground meat, canned tomatoes, chopped veggies, a few additional ingredients, plus some fresh herbs and cheese make a great impromptu meal. I have so much fun with these types of recipes because of their versatility and heartiness. Spoon this delicious mixture over pasta, rice, or potatoes—or serve on its own with crusty bread.

Black Beans, Turkey and Tomatoes

Olive oil
1 – 1 ½ lbs. ground turkey (or beef)
1 cup chopped onion
1 cup diced carrots
1 cup diced celery
1 cup chopped bell pepper
2 large cloves garlic
Kosher salt
1.3 – 1 ½ pounds lean ground beef or ground
1 (14.5 oz.) can black beans, drained and rinsed
1 (28 oz.) can diced or whole (chopped up) tomatoes, undrained
1 teaspoon salt
¼ teaspoon fresh cracked black pepper
1 teaspoon dried oregano
½ teaspoon crushed red pepper flakes
Fresh grated Parmesan cheese
Chopped fresh parsley

Heat about 1 olive oil in large skillet over medium heat. Add onion, carrots, celery and bell pepper. Cook until onions are translucent and vegetables are softened. Season with a sprinkle of kosher salt. Add additional oil if necessary. Add garlic and cook additional 1 minute. Remove from heat, and place in bowl.

Wipe skillet and add about 1 tablespoon olive oil. When oil is hot, add ground beef/turkey. Season with kosher salt, and cook until meat is no longer pink. Add vegetables, black beans, tomatoes, salt, pepper, oregano and red pepper flakes. Cover, and simmer for 1 hour. Serve over mashed potatoes, whole grain rice, or pasta. Drizzle with olive oil, and garnish with Parmesan cheese and fresh parsley.

Chili...Thick-n-Rich

I crave chili often, and on an unseasonably cool spring day, nothing seems more perfect. With my passion for good chili in mind, I put together this thick, rich recipe, deep in flavor and texture. Red wine, black beans, and a surprising secret ingredient, cocoa powder, make an irresistible combination, fit for a cool night—or any night.

Save some wine for dinner, curl up on the sofa, and enjoy.

Thick-n-Rich Black Bean Chili

2 tablespoons olive oil
1 ½ lbs. ground turkey or ground beef
1 medium onion, chopped
1 bell pepper, chopped (any color)
3 large cloves garlic, minced or pressed
1 tablespoon chili powder
½ tablespoon dried oregano
1 teaspoon ground cumin
½ chipotle en adobo, minced
1 14.5 oz. can good diced tomatoes
1 15 oz. can black beans, drained and rinsed
½ tablespoon cocoa powder
¼ cup dry red wine
½ cup water
Kosher salt
Shredded cheese for topping

Heat olive oil in Dutch oven over medium-high heat. Add ground meat, onion, bell pepper, and a sprinkle of salt. Cook until meat is no longer pink, and vegetables are softened. Drain any excess fat. Add garlic, chili powder, oregano, cumin and minced chipotle. Cook for additional 2-3 minutes, stirring constantly. Add tomatoes, black beans, 1 1/2 teaspoons salt, cocoa powder, and wine. Add water, and stir. Reduce heat to medium-low, and simmer for 1 hour, stirring occasionally. Adjust seasoning, adding additional 1/2 teaspoon salt, if necessary. Serve with cheese if desired.

Tough Times Call for Great Food!

In these challenging economic times, it can be difficult to feed a family—prices are sky-high, and many high-dollar meats are off the table…literally. When I need to turn to a cheaper alternative, chicken thighs are my perfect menu choice. I raise the bar by adding fresh ingredients, rich elements, and flavorful seasonings.

Here is my take on a less expensive chicken dish, made extra-special with sweet bell peppers, wine, garlic and fresh herbs. It makes a delicious broth that’s heavenly over rice, egg noodles, or potatoes. This recipe makes penny-pinching much more appetizing in so many ways.

Chicken Thighs with Tomatoes, Sweet Peppers and Herbs

¼ cup olive oil
5-6 pounds skinless chicken (bone-in)
Kosher salt and freshly cracked black pepper
2 bell peppers (any colors), sliced
1 small-medium onion, sliced
2 cloves garlic, minced
1 (14.5 oz.) can diced tomatoes and liquid
½ cup dry white wine
½ cup chicken stock
1 tablespoon each chopped fresh thyme and rosemary
Fresh chopped Italian parsley for garnish

Season chicken liberally with salt and pepper. Heat olive oil in large skillet over medium to medium-high heat. Add chicken (in batches if necessary), and brown on both sides. Remove chicken to platter. To skillet, add peppers and onions. Cook about 5 minutes. Add garlic and cook additional 1 minute. Add wine to deglaze pan. Cook for 1 minute. Add tomatoes in their liquid, stock and herbs. Season to taste. Return chicken to pan, lower heat, and cover. Cook for about 25 minutes until chicken is done. Adjust seasoning. Transfer to large, deep platter, and top with fresh chopped parsley and a drizzle of good olive oil.

Barbecue: The Quintessential Summer Staple

Nothing says summertime quite like barbecue. I love a good pulled pork sandwich with a tart, spicy, slightly sweet sauce poured over top, finished off with a mound of cool, creamy cole slaw. Instead of buying bottled barbecue sauce, I opt for the old school method and invest a little extra time in making a homemade sauce.

As I mentioned before, I love a tart sauce, and this one incorporates not only the standard vinegar, but also fresh squeezed lemon juice. This recipe was handed down from my Aunt Flo. She was a fantastic, quintessential Southern cook, and this sauce was her signature. Pair with pulled pork and a fresh Kaiser roll, and you’ll have the perfect summer sandwich. Also, try with chicken for a wonderful summer treat on the grill.

Aunt Flo’s Hot and Tangy Barbecue Sauce

Melt ½ stick butter in 2 cups water.

Add:

4 tablespoons brown sugar
1 cup ketchup
5 tablespoons vinegar
2 tablespoons lemon juice
5 teaspoons mustard
2 teaspoons paprika
2 teaspoons chili powder
2 teaspoons cayenne pepper
Salt to taste
*1 teaspoon-1 tablespoon black pepper

Mix all ingredients together. Simmer slowly for one hour, whisking frequently.

*Aunt Flo's recipe calls for 1 tablespoon pepper-I usually use less. I go full strength with the cayenne--I like it hot and spicy!

A Great Soup Comes Together

Every once in a while, the perfect idea comes together. I had some leftover turkey ham that I needed to use, as well as some near-wilted fresh spinach. I decided to pull together a soup, adding, onions, garlic, white beans, tomatoes, and dried herbs. In addition to the savings from incorporating the leftover meat, I stretched my dollar even farther by using dried beans. The result is a hearty, filling soup full of flavor and goodness.

As a side note, I’m cutting back on added sugar. The sweetness of the sautéed onions pulled double duty in this soup by adding oniony flavor and just the right amount of sweetness to balance the acidic tomatoes. Like I said, every once in a while, it just comes together.

Turkey Ham, Tomato, and White Bean Soup

1 bag dried navy beans
1 tablespoon olive oil
2 cups turkey ham, chopped
1 medium onion, finely chopped
3 cloves garlic, minced
1 can diced tomatoes
1 can tomato paste
3 cups water
3 cups chicken stock
½ teaspoon dried thyme
½ teaspoon dried oregano
1 bay leaf
1 ½ teaspoons salt
½ teaspoon fresh cracked black pepper
1 bag fresh spinach, rough chopped (about 10 oz.)

Prepare dried beans according to quick soak method.

Saute diced turkey ham and onion in olive oil in large skillet for medium-high heat for about 10 minutes. Add garlic and cook for 1 additional minute. Set aside.

Pour prepared beans into large stock pot. Add tomatoes, tomato paste, water, stock, herbs and seasonings. Bring to boil. Cover, reduce heat, and simmer for 1 hour, stirring occasionally. Stir in ham/onion mixture and simmer 20 minutes. Add spinach and cook for additional 5-10 minutes or so until spinach is tender. Adjust seasoning.

Linguine with Chicken, Broccoli and Sun-Dried Tomatoes

In my food world, pasta dishes drowned in rich creamy sauces are a thing of the past. For me, it’s all about flavors, seasonings and fresh ingredients. A drizzle of good quality olive oil and a toss of chopped parsley and grated Parmesan cheese are all I need to finish off a perfect pasta plate. Try this healthy dish, packed with flavor and freshness.

Linguine with Chicken, Broccoli and Sun-Dried Tomatoes

Olive oil
2 boneless, skinless chicken breasts, seasoned with kosher salt and fresh cracked black pepper
1 tablespoon olive oil
1 ½ cups fresh broccoli florets
1 ½ cups sliced white button mushrooms
2 large cloves garlic, pressed or minced
½ teaspoon lemon zest
¼ cup chopped sun-dried tomatoes
1 (2.5 oz.) can sliced black olives
Salt and ground black pepper, to taste
½ pound whole grain linguine
Fresh flat leaf parsley, chopped
Fresh grated Parmesan Cheese

Instructions
Heat olive oil in a large skillet over medium heat. Cook chicken until done, about 8-10 minutes per side, depending on thickness of breasts. Remove from heat. Transfer to cutting board, and let rest. Chop and reserve.

Add 1 tablespoon olive oil to skillet over medium heat. Add broccoli and mushrooms. Sauté, stirring, until tender crisp, about 5-10 minutes. Add garlic, and cook one minute longer. Add lemon zest, sun-dried tomatoes, black olives and a shake of crushed red pepper flakes, and stir. Add chicken; season with salt and pepper. Heat through, and remove from heat.

Cook linguine according to package directions to al dente. Drain pasta and toss with chicken broccoli mixture. Plate, and top with a drizzle of olive oil and black pepper. Garnish with parsley and fresh Parmesan cheese. Serve.

Soul-Satisfying Soup

I just know when it's time for soup--belly-warming, soul-satisfying soup. My body needs it, and my psyche craves it. This is my favorite chicken soup. I created the recipe with some of my best-loved ingredients in mind--fresh veggies, spinach, brown rice and Parmesan cheese. I'm satisfied and comforted just thinking about it...

Chicken, Spinach and Brown Rice Soup with Shaved Parmesan

Olive oil
2 boneless, skinless chicken breasts
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
2 large cloves garlic, minced
1/2 tablespoon fresh thyme leaves
1/2 cup long grain brown rice, uncooked
8 cups chicken stock
1 teaspoon salt and fresh ground black pepper
1 pound fresh baby spinach
Fresh Parmesan cheese, shaved

Coat medium pan in olive oil. Cook chicken until over medium-low heat until browned and done--about 7-8 minutes on each side, depending on thickness of chicken. Set aside to rest, then chop.

In dutch oven over medium heat, add olive oil. When heated, add onions, carrots, celery and thyme. Cook until softened--about 15 minutes, stirring often. Add garlic and rice; cook for 1 minute. Add chicken stock, chicken and salt. Lower heat and cook until rice is done--about 45-50 minutes. During last 5 minutes of cooking, add spinach. Adjust seasoning.

To serve, ladle in bowl, top with shaved Parmesan cheese and fresh cracked black pepper. Serve with bread.

Sue's Turkey Spinach Lasagna

Few dishes taste more satisfying than homemade lasagna--the firm pasta, the creamy cheese, the hearty meat. A tangy homemade marinara sauce completes this Italian classic. My version has been updated a bit to complement a more healthy lifestyle. Lean, 93/7 ground turkey and whole grain pasta suit my current food philosophy, and they don't take one single thing away from this delicious, decadent dish. This may look like a lot of ingredients and steps, but good, homemade lasagna takes a bit of time. If you plan ahead and work step-by-step, it comes together pretty quickly and will be well worth your effort. Leftovers freeze beautifully.

Sue's Turkey Spinach Lasagna

4 tablespoons olive oil
1 cup chopped onion
2 cloves garlic, minced
4 (14 oz.) cans diced or crushed tomatoes
1/2 cup fresh basil leaves, torn
1 teaspoon dried oregano
1/2 cup sliced, pitted kalamata olives
Kosher salt and fresh cracked black pepper

1 tablespoon olive oil
1 1/3 lb. ground turkey (93/7)
1 cup chopped onion
1/2 teaspoon salt

10 oz. fresh baby spinach

2 cups ricotta cheese
1 egg beaten
1/2 cup fresh grated Parmesan cheese

9 whole grain lasagna noodles
2 cups mozzarella cheese

Preheat oven to 375 degrees.

For marinara, heat 4 tablespoons olive oil in large skillet. Add onions, and cook for 5 minutes until tender. Add garlic and bay leaf, and cook for 1 minute longer. Add tomatoes, basil, oregano and olives. Cook for about 15 minutes until sauce has thickened a bit. Season with salt and pepper. Reserve 1/2 cup. Set all aside.

Heat 1 tablespoon olive oil in large skillet. Add ground turkey, onion and salt. Cook until turkey is no longer pink. Drain meat mixture in colander. Meanwhile, to that same skillet, add spinach. Season with a sprinkle of salt, and cook for 1 minute until spinach has wilted. Remove and drain well. Set aside. When spinach has cooled a bit, squeeze out excess water

Return turkey/onion mixture to skillet. Add marinara sauce (minus reserved 1/2 cup), and heat for a couple of minutes.

In a medium bowl, mix ricotta cheese, egg and Parmesan cheese. Set aside.

Cook lasagna noodles according to package directions.

To assemble, place reserved 1/2 cup marinara sauce on bottom of prepared 13 x 9 pan. Layer 3 noodles, top with half of the ricotta mixture, half turkey/marinara mixture, half spinach and 1/2 cup mozzarella cheese. Repeat, ending with noodles. Top with 1 cup mozzarella cheese. Cover dish with aluminum foil, and bake for 40 minutes. Uncover, and bake for 10-15 minutes or until lightly browned and bubbly.

Great Goulash Goodness

I think almost everyone remembers a great goulash recipe from their childhood, especially my generation—ground beef combined with some kind of sauce, veggies and pasta. It's the ultimate comfort food, and the epitome of hearty goodness. My mom's "Italian Delight" was the goulash of my childhood—a wonderful mixture of spicy, sweet, smoky and cheesy.

Fast forward to today...I recently made this goulash of my childhood for my husband, Gary. Long story short, "Italian Delight" has now become "Gary's Goulash." Yep, he loved it that much. Make ahead and freeze, or throw together for a quick, satisfying family dinner. It's great goulash goodness any kid—or adult—will love.

Gary's Goulash

1 tablespoon olive oil
1 tablespoon Smart Balance or butter
2 pounds ground chuck
3 small onions, chopped
1 medium green bell pepper, minced
3 cloves garlic, minced
20 oz. frozen whole kernel corn
9 oz. fresh white button mushrooms, sliced
4 (8 oz.) cans tomato sauce
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
2 tablespoons chili powder
2 teaspoons salt, divided
¼ teaspoon pepper
1 cup grated Cheddar cheese (divided in half)
½ pound dry elbow macaroni
Fresh chopped flat leaf parsley

In large skillet over medium-high heat, cook ground beef, onions, green pepper, garlic, corn, mushrooms and 1 teaspoon salt in oil/Smart Balance until beef is no longer pink. Drain off any excess fat. Add tomato sauce, brown sugar, Worcestershire sauce, chili powder, remaining teaspoon salt and pepper. Stir, and remove from heat. Add ½ cup grated cheese, and stir. Set aside.

Cook macaroni just to al dente, according to package directions (about 7 minutes). Drain, and add to meat mixture. Pour in casserole dish. Top with remaining ½ cup cheese. Bake at 350 degrees until hot and bubbly, 20-25 minutes. Serves 8-10.

Serve with crusty garlic bread and a fresh, green salad. Top with fresh chopped flat leaf parsley.

Note: Top goulash with half cheddar/half mozzarella for a nice, cheesy combo. Halve recipe for a smaller casserole.

Salmon...Perfectly Delicious

Salmon may very well be the perfect food—healthy and high in Omega-3 fats, meaty like a steak, fresh and tender. Pair it with a flavorful glaze and dark leafy greens, and you’ll have an entrée good enough for company.

Pan-Seared Salmon with Citrusy Soy-Sherry Glaze

2 - 4 (6 oz.) wild caught salmon fillets
2 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoons sherry
Juice of ½ lemon
1 large clove garlic, pressed
1 tablespoon minced shallots
Kosher salt
Fresh cracked black pepper
Olive oil

Combine soy sauce, olive oil, sherry and next 3 ingredients. Pour over salmon fillets, either in a bag or in a container. Cover, refrigerate and marinate for one hour.

Remove the salmon, and reserve the marinade. Season salmon with kosher salt and fresh cracked pepper. Saute in olive oil over medium to medium-high heat for 3-4 minutes on each side*. Remove the salmon, place on a plate, and keep warm.

Pour reserved marinade in hot skillet, and cook for 3 minutes or until slightly syrupy.

Drizzle glaze over salmon. Top with fresh greens.

* Don't overcook. Adjust cooking time depending on your weight of salmon. Like a steak, salmon is most flavorful and tender when it is still pink inside (medium-rare).

Mama's Sheath Cake

Few things evoke such fond, warm memories as food—from the aroma of a cozy kitchen at dinner time, to images of holiday family suppers, to the sounds of Sunday morning breakfast cooking away on the stovetop. For me, one of those most precious memories is my mama’s sheath cake. Mama baked this cake often—sometimes just for us, and frequently on special occasions—and it was always part of holiday gatherings. Today, it’s still my favorite cake, partly because it’s just so darn good (like a moist, frosted brownie), but also because it’s the chocolaty goodness of my childhood. I can almost see Mama in the kitchen now…

Mama’s Sheath Cake
from the collection of Dot Turnbow – 1972 (as written)

Sift together in a large bowl 2 cups plain flour and 2 cups sugar. Mix in a saucepan 1 stick butter, 1/2 shortening*, 4 tablespoons cocoa, and 1 cup water. Bring to a boil (rapid), and pour over dry ingredients; stir well.

Add ½ cup buttermilk, 2 eggs lightly beaten, 1 teaspoon baking soda, 1 teaspoon vanilla, 1 teaspoon cinnamon, and mix well. Pour in a greased 16x11 pan and bake 20-25 minutes at 400 degrees.

Icing

Start 5 minutes before cake is done. Bring to a boil 1 stick butter, 4 tablespoons cocoa, and 6 tablespoons milk. To boiled mixture add 1 box powdered sugar (4 cups), 1 teaspoon vanilla and 1 cup chopped pecans*. Mix well and spread on cake while cake is hot.

* May substitute 1 stick of butter (for a total of 2 sticks for the batter).
** Mama often used chopped walnuts, which I prefer.

Not Your Typical Grilled Cheese

What’s better than a good old grilled cheese sandwich? It’s hard to improve on this classic, but I'm always in the mood for a food challenge. Could I make this great sandwich even better? I decided to follow the lead of a local restaurant that serves a mushroom melt. Swiss cheese and good, whole grain bread provide the foundation. My own twist on this local fare starts with onions, mushrooms, garlic, white wine, and fresh parsley. Chipotle mayo is the perfect complement.

To sum it all up...the good old grilled cheese just got better!

Chipotle Mayo Mushroom Melt

2 tablespoons butter or Smart Balance
2 tablespoons olive oil
1/2 white onion, chopped
2 cups white button mushrooms sliced
2 portabella mushroom tops, chopped
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
2 cloves minced garlic
1/4 cup dry white wine
1 tablespoon chopped fresh parsley
1/2 cup mayonnaise
1/2 teaspoon minced chipotle en adobo
1/4 teaspoon adobo sauce
1 teaspoon lemon juice
Salt and pepper to taste
Whole grain bread
Swiss cheese
2 tablespoons butter, divided

Preheat oven to 350 degrees.

Dampen paper towel and lightly rub mushrooms to clean. Remove gills from portabellas with a spoon, if desired. Chop mushrooms, and set aside.

Heat butter and olive oil in large skillet over medium heat. Add onion, and cook for 5 minutes or until translucent. Add mushrooms, salt and pepper, and saute 6 minutes until mushrooms release their liquid. Add garlic and saute about 2 minutes more or until mushrooms are tender. Add wine, and cook for about 5 minutes until absorbed. Add chopped parsley and adjust seasonings to taste. Remove from heat.

Mix mayonnaise, chipotle pepper, adobo sauce and lemon juice. Season to taste with salt and pepper.

Liberally spread chipotle mayo on whole grain bread slices. Place Swiss cheese on one side of bread. Spoon on desired amount of mushrooms, and top with remaining bread slice. Heat one tablespoon butter in skillet over medium-low heat. Place sandwiches in skillet and cook for about 3 minutes or until golden brown. Remove sandwiches, and add remaining tablespoon butter. Cook sandwiches on other side for 3 additional minutes.

Place skillet in oven and heat for 5 minutes more to melt cheese completely. Remove sandwiches and halve. Serve with chips. Serves 2-3.

Thanks to my friend, Kim, for inspiring me to create my own version of this local restaurant menu item!

Pasta, Sunny Side Up!

I love a quick pasta salad for lunch or a satisfying, hearty spaghetti dinner. So I thought, why not have this favorite food of mine for breakfast? One morning I went to the refrigerator to see what kind of tasty egg dish I could rustle up for breakfast. I found leftover whole grain linguine and parmesan cheese, and I was on my way. I warmed the pasta, added a touch of Smart Balance (my favorite, healthy spread), drizzled with extra virgin olive oil and sprinkled with kosher salt, fresh cracked black pepper and freshly grated Parmesan cheese. I topped the linguine with an over-easy egg; a final touch of salt, pepper, olive oil and cheese sealed the deal.

The over-easy egg yolk, mingled with the al-dente pasta, was a breakfast marriage made in heaven. A warm, buttery piece of whole grain bread and some fresh fruit got my morning off to a delicious, nutritious start!

Note: If you don't have whole grain pasta on hand, try leftover brown rice. Think of other delicious leftovers to add to this healthy breakfast: spinach, mushrooms, tomatoes, onions...the possibilities are endless!

Soup, the Mediterranean Way

In a quest to become healthier, my husband and I adopted the Mediterranean diet as part of our lifestyle. Benefits of this forever plan include heart health, weight maintenance and longevity. The Mediterranean diet eliminates unhealthy processed foods. It’s low on red meat; instead, incorporating more chicken, fish, whole grains, fresh vegetables and fruits, beans and legumes. Work this principle into a soup, and you have the perfect healthy, nutritious comfort food.

So many great soups start out with a mirepoix, and this is no exception. Parmesan cheese rind makes it earthy—pesto keeps it rich—beans add bulk and fiber. Serve with whole wheat pita bread for a satisfying meal guaranteed to keep you healthy, lean and nourished.

Bean and Pesto Vegetable Soup

2 tablespoons olive oil
1 cup each thinly sliced carrots, chopped celery and chopped onion
1 teaspoon minced garlic
3 cans vegetable stock
1 14-oz. can diced tomatoes
1 teaspoon dried oregano
2-inch piece Parmesan cheese rind
2 14-oz. cans beans (cannellini, great northern, kidney, whatever you like)
1 tablespoon jarred pesto sauce
Kosher salt and freshly ground black pepper
Fresh chopped Italian parsley

In a large saucepan, sauté carrots, celery and onion over medium heat for 5-8 minutes until tender, adding a sprinkle of kosher salt and freshly ground black pepper. Add garlic and cook another minute. Stir in stock, tomatoes, cheese rind and oregano; bring to boil. Lower heat, cover, and cook gently for 20 minutes or until carrots are tender. Add beans and pesto; season with salt (1-1 ½ teaspoons) and pepper to taste. Heat through. Remove cheese rind, and serve in bowls topped with fresh chopped parsley.

Keep It Real--Classic Tuna Caesar Salad

Fine restaurant quality salads don't have to be complicated. In fact, they can be some of the easiest meals you can make for your family. Keep it real, use fresh ingredients, and serve with homemade dressings and croutons. Here is my take on the classic, simple Caesar salad with tuna steaks.

Ingredients

1-inch thick tuna steaks
Kosher salt and freshly cracked black pepper

Romaine lettuce, chopped
Freshly grated Parmesan cheese

Croutons:

1 heaping cup pumpernickel rye, cubed
1 tablespoon olive oil
1 tablespoon Smart Balance
1/4 teaspoon Kosher salt
1/8 teaspoon garlic powder

Dressing:

1 egg yolk*
2 minced garlic cloves
2 tablespoons olive oil
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon red wine vinegar
1 dash Tabasco sauce
1/2 - 1 tablespoon freshly squeezed lemon juice
1 1/4 teaspoon anchovy paste (or minced anchovies to taste)
Kosher salt and freshly ground black pepper to taste

For dressing, add egg yolk and garlic to small, tall bowl. Slowly drizzle in olive oil, whisking to thicken. Add next six ingredients. Season with salt and pepper.

For croutons, heat oven to 350 degrees. Heat olive oil and Smart Balance over medium heat in a skillet. Add cubed bread. Sprinkle with salt and garlic powder. Stir for a couple of minutes until all cubes are coated with the oil and bread looks slightly toasted. Transfer skillet to oven, and cook until cubes are of desired crispiness; 8-10 minutes. Remove from oven, and pour onto paper towel-lined plate to drain and cool.

For tuna, season 1-inch thick tuna steaks simply with Kosher salt and freshly ground black pepper. Saute in olive oil or grill for two minutes on each side. DO NOT OVERCOOK. Tuna should be rare on the inside to ensure the tenderest, juiciest, most flavorful steaks. Overcooking will result in dry tuna.

Serve tuna steaks on salad greens, tossed in dressing and Parmesan cheese. Drizzle with olive oil. Add croutons and serve.

Serves 2-3. Can be easily doubled.

* Consuming raw and lightly cooked eggs involves the slight risk of salmonella or other food-borne illness. To reduce this risk, use fresh, properly refrigerated, clean grade A or AA eggs with intact shells.

Linguine with Mushrooms, Chicken, and Green Peas

Pasta is the ultimate go-to meal that always satisfies. I've found that whole grain pasta is a wonderful alternative to traditional, flour pasta and does not compromise taste, unlike the whole wheat pastas of recent years that tasted like mushy sawdust. This recipe combines one of my favorite ingredients, earthy mushrooms. The wine adds a nice nuance, while the red pepper flakes spice things up.

Linguine with Mushrooms, Chicken, and Green Peas

2-2 1/2 cups diced, cooked chicken
3 tablespoons Smart Balance
1 tablespoon olive oil
1/2 cup diced onion
10 ounces white button mushrooms, sliced
1/2 teaspoon dried red pepper flakes
Kosher salt
Fresh cracked black pepper
1/2 cup dry white wine
1 1/2 cups chicken stock
1/2 cup frozen English peas
All-purpose flour
1/2 lb. whole grain linguine
olive oil
Fresh grated Parmesan cheese

Cook linguine according to package directions.

Meanwhile, melt 1 tablespoon Smart Balance and 1 tablespoon olive oil over medium heat in a large skillet. Add onions, mushrooms, and red pepper flakes; season with salt and pepper, and saute until onions are tender and mushrooms begin to release their juices, about 5 - 7 minutes. Add wine, and cook until wine reduces. Add chicken stock and peas; cook for about 10 minutes until reduced a bit. Roll remaining tablespoon Smart Balance in enough all-purpose flour to coat well. Add to skillet and stir until melted. Simmer until sauce thickens a bit. Adjust seasonings.

Serve chicken mushroom sauce over linguine, and serve with crusty bread.

Balancing Act

For really great meals, think complementary flavors and textures. Elements that balance each other can take a dinner from ordinary to extra ordinary. For example, crispy, lemony Chicken Francese works beautifully well with creamy fettuccini Alfredo—the contrast between the bright, tart lemon and rich, luxurious cream provides a perfect balance in flavor and texture. Sautéed spinach with onions would be the perfect final element to this dinner. Add a touch of fresh squeezed lemon juice to echo the lemony chicken, and this perfect marriage of flavor and texture is complete.

Think complementary in other ways. If you’re serving meat with a rich sauce alongside a crispy salad, choose a bright, tangy vinaigrette instead of a creamy salad dressing for a nice balance. Pair mashed sweet potatoes with a spicy entrée to provide a perfect contrast.

Easy, Cheesy Mushroom Frittata

This morning’s breakfast was impromptu—you know how it is when you’re in a hurry. Using leftover ingredients I had in the refrigerator (diced onion, green bell pepper and fresh, chopped mushrooms), this easy, cheesy mushroom frittata provided a quick, healthy and tasty egg dish.

I sautéed the onions and bell pepper in Smart Balance over medium-low heat until tender; then I added the mushrooms. When they cooked down a bit, I added some kosher salt and fresh cracked black pepper and cooked for a minute. I poured three beaten, seasoned eggs over the veggies and cooked on low to medium-low until the eggs were soft set (covering the skillet toward the end to speed up the egg cooking). After I removed from the heat, I sprinkled with grated cheese and fresh parsley.

I've made frittatas similar to this with broccoli and tomatoes. Add some garlic bread, and voila! Dinner!

Burger Basics

Sometimes the best food is the simplest food. I’m going back to basics with incredibly easy and delicious hamburgers. You don’t need a fancy meat, such as ground sirloin—80/20 ground chuck is less expensive and ensures moist, juicy and flavorful burgers. Season simply, and let a special spread add a punch of incredible flavor. Here are some tips for fabulous burgers:

• Use 80/20 ground chuck. The slightly higher fat ratio will result in the juiciest burgers.
• Don’t overwork or pack your meat when making your patties—keep them nice and loose. Overworking will result in tough, dense burgers.
• For a good size burger, measure about ½ lb. of meat for each burger. This sounds like a lot, but they will shrink while cooking.
• After burgers are formed, make an indention with your thumb in the center of each patty. This will keep your burgers from plumping in the middle, ensuring even cooking. Season well with kosher salt and freshly ground black pepper. Drizzle with canola oil before grilling to add more moisture and help create a crusty burger.
• Place burgers on a hot grill, and cook at 350 degrees for 5 minutes on each side. Flip only once.
• Never mash your burgers while grilling; you’ll lose moisture and juiciness.
• If you’re adding cheese, do so during the last three minutes of grilling, keeping lid closed to allow the cheese to melt well. Spend a little more money on good cheese—it’s worth it.
• Let burgers rest for five minutes after removing from the grill.
• Make a special spread, such as mustard horseradish sauce or Creole mustard to kick up the flavor and add a unique, restaurant touch.
• Keep the dressing simple—purple onion, dark leafy greens (romaine, arugula, etc.), and tomatoes.
• Finally, use good bread, such as ciabatta or Kaiser rolls instead of standard hamburger buns (another special restaurant touch).

Try these tips for making easy, delicious burgers. Keep it simple—uncomplicated seasonings, a flavorful spread, good bread and other basics will ensure fabulous results each and every time!

Quick Turkey Tip

I avoid processed foods, including sandwich meats. I love to roast a small turkey breast in the oven, but sometimes, I forget to thaw the breast, or I don’t have time to do the prep work for oven cooking. Instead, here’s a super-quick method I use when I’m in a time crunch.

I purchase a 2.5 lb. boneless frozen turkey breast roast from my grocery store. Leaving the netting around the breast, I place the frozen turkey in a cold crock pot. I clip the thread around the temperature probe so that it can pop out; then I drizzle the turkey with olive oil and season with kosher salt and fresh cracked black pepper (adding liquid to the crock pot isn’t necessary). With the temperature set on low, I cook until the probe pops up—usually about 5-7 hours depending on how frozen the turkey is. The turkey breast makes enough sandwiches or other meals for two for the entire week. Healthy, quick and so simple!