Ginny's Pecan Lacies

This holiday season, a coworker stopped by my office with a tin of the most delicate, delicious, decadent cookies I had ever tasted—or seen. They were lacy whispers of butter, pecans and oats, enhanced by an abundance of vanilla. I contacted the art professor who had baked them for my coworker. She was kind enough to share her recipe with me. I thought this might be an old German recipe, but an international expert told me that these cookies are Swedish in origin. Whatever they are, they're confectionery magic. One bite and you’ll be transported to historic Scandinavia—narrow, winding cobblestone streets, quaint cottages and Old Town charm.


Ginny's Pecan Lacies

1 cup pecans, chopped
½ cup rolled oats (not instant)
1 cup sugar
4 tablespoons flour
½ teaspoon baking powder
Dash of salt
1 stick unsalted butter, melted
2 teaspoons vanilla
1 egg, beaten

Preheat oven to 325 degrees.

Mix together well the pecans, oats, sugar, flour, baking powder and salt. Add the melted butter, vanilla, and egg. Drop onto a parchment or foil lined cookie sheet by small teaspoons. Place about 3 inches apart (they spread out a LOT).

Bake for 8-12minutes. Let cool and peel off parchment.

Couscous with Roasted Fresh Vegetables

I may as well go ahead and say it. It was bound to happen.

I've become a part-time vegetarian.

I probably won't ever give up chicken, beef (all organic, grass-fed, of course), but my food journey has led me in a new direction.  More and more, I'm choosing fresh vegetables, dark, leafy greens, whole grains, legumes...all things that make me feel lighter and healthier. 

This dish with whole grain couscous, fresh roasted veggies, warm spices, and bright lemon zest seemed like my kind of meal. How perfect—that something so uncomplicated can be so incredibly satisfying.

Couscous with Roasted Fresh Vegetables

1 package Near East regular or whole grain couscous
½ teaspoon ground cinnamon
½ teaspoon ground coriander
¼ teaspoon red pepper flakes

½ lb. fresh green beans
2 carrots, cut diagonally into ½ inch pieces
6 new potatoes, cut into quarters
2 Roma tomatoes, chopped
Extra virgin olive oil
Kosher salt
Freshly ground black pepper
1 clove garlic, finely minced (optional)

Fresh cilantro or parsley, chopped
Lemon zest
Pine nuts, toasted

Preheat oven to 400 degrees.

Cook couscous according to package directions. Set aside.

Combine chopped vegetables in a large bowl. Drizzle liberally with olive oil, and sprinkle generously with kosher salt and ground black pepper. Transfer vegetables to a large baking sheet, and spread evenly. Roast for 20-40 minutes, until vegetables are fork tender, tossing once or twice. Adjust seasoning while roasting, if necessary. Remove from oven, and return veggies to bowl. Add minced garlic and toss.

Add cinnamon, coriander, and red pepper flakes to cooked couscous, and fluff with fork. Spread couscous on a large platter, and top with roasted vegetables.

Garnish with fresh cilantro or parsley, lemon zest, and pine nuts if desired.

Pasta with Prosciutto, Zucchini, and Sun-dried Tomato Sauce

It's been ages since I had a creamy, decadent pasta dish. I pulled this together in a pinch with few ingredients--prosciutto from my freezer, a jar of sun-dried tomatoes, leftover zucchini...finished off with some fresh parsley and parm.

Sometimes the best dishes are the simplest.






Pasta with Prosciutto, Zucchini, and Sun-dried Tomato Sauce

2 tablespoons olive oil
1/3 cup diced onion
3 oz. chopped prosciutto
1 small zucchini, halved and sliced
2 tablespoons chopped sun-dried tomatoes
2 cloves minced garlic
1 ¾ cups half-and-half
1/8 teaspoon Italian seasoning
Salt and pepper
Chopped fresh parsley
Grated Parmesan cheese
2 cups Rotini or penne pasta

Cook pasta according to directions. Reserve pasta water*.

In the meantime, heat olive oil over medium heat. Add onions and sauté for 5 minutes. Add prosciutto and zucchini, and sauté until they begin to brown. Add garlic, and cook for 1 minute. Add sun-dried tomatoes and half-and-half. Reduce heat to low and simmer for 10-15 minutes until sauce has reduced by half and thickened.

Pour sauce over pasta and combine. Top with parsley and parmesan cheese, and serve.

*If needed, add some of the reserved pasta water to the dish.

Mushroom Potato Soup

When I was young, I remember my mom used to make the most wonderful potato soup—old school all the way—simple, thick, delicious comfort food. This is my take on a childhood classic. Mushrooms and sherry make it a new, grown-up favorite.

Mushroom Potato Soup

2 tablespoons butter or olive oil
½ cup onion, chopped
4 cups mushrooms, chopped
2 large cloves garlic, minced
3 large russet potatoes, peeled and chopped
2 cans chicken stock
Kosher salt and black pepper
2 cups whole milk
¼ cup sherry
Fresh parsley, minced

Heat olive oil in a large pot. Add onions, mushrooms and garlic and a pinch of salt. Sauté for 5 minutes. Remove vegetables from pot and set aside. Add chopped potatoes to pot, and cover with chicken stock. Season with salt. Bring to boil, cover, and cook for 10-12 minutes. Remove about 2 cups of the potatoes, and place them in a bowl. Add vegetables back to pot, along with milk, sherry and parsley. Add mashed potatoes to pot, and bring soup to a boil. Reduce heat to low, and simmer for about 10 minutes. Adjust seasoning. Serve with good, crusty garlic bread.

The Other White Meat Chili

A girl can never have too many chili recipes. It’s kind of like lipstick—every color is beautiful and unique.

Gary wanted chili tonight, and pork tenderloin was the meat of choice in our freezer. A couple of favorite recipes got married, and this dish was born.

It’s a hot lipstick that may be my new favorite.

The Other White Meat Chili

2 tablespoons olive oil
1 cup chopped onion
4 cloves minced garlic
2 (4 oz.) cans chopped green chiles
2 teaspoon chili powder
¼ teaspoon cayenne
1 teaspoon dried oregano
2 teaspoons cumin
1 ½ teaspoons kosher salt
¼ cup dry white wine
6 cups chicken stock
3 (16 oz.) cans great Northern beans or cannellini beans, drained
1 lb. cooked, shredded pork tenderloin

Heat olive oil in a large pot over medium heat. Add onions and garlic; sauté for 5 minutes. Add green chiles, chili powder, cayenne, oregano, cumin and salt. Sauté 2 minutes. Add white wine, and cook, stirring, for 1 minute. Add chicken stock, and 2 cans beans. Heat to boiling. In the meantime, mash reserved can of beans. Add to pot along with shredded pork. Reduce heat, and simmer for 30 minutes, stirring occasionally.

Lamb and Beef Sliders with Garlic Mayo

Shake up your ho-hum burgers by trying this flavorful combo. Combine 1 lb. 85/15 organic beef with 1 lb. ground lamb. Add ½ of an onion, diced, 1 teaspoon kosher salt and some ground black pepper. Lightly mix without overworking meat. Measure out about 3 oz. of the meat mixture for each burger, and form into slider-size patties. Before grilling, drizzle with olive oil, and add a good sprinkle more of kosher salt to each burger.

Grill burgers about 4 minutes on one side. Flip, and add sliced sharp cheddar cheese. Grill for about 3 minutes longer. Serve with mayo, mixed with some lemon zest, minced garlic, and kosher salt. Top sliders with spring mix or other dark, leafy greens.

Everything But the Kitchen Sink Veggie Soup

While I was walking Louie this morning, I actually felt fall in the air--what a relief! After this brutally hot summer, the thought of backyard fires, the holidays, and wonderful seasonal foods gave me some inspiration. I was bad this weekend...oh so bad...but this soup will set me straight.

Everything But the Kitchen Sink Veggie Soup

¼ cup olive oil
1 large onion, chopped
Kosher salt
6 cloves garlic, minced
1 large potato, peeled and cubed
2 cups sliced carrots
3 cans chicken and/or vegetable stock
2 cans diced tomatoes
2 cup sweet corn
1 cup lima beans
1 cup black eye peas
¼ teaspoon ground black pepper
2 teaspoons salt
¼ cup chopped fresh parsley
Shaved parmesan cheese

Heat olive oil in large stock pot. Add onions and sauté for 5 minutes, seasoning with salt; add garlic and cook additional 1 minute. Add potatoes and carrots, season once again with salt, and cook for 5 minutes.

Add stock, and bring to boil. Add tomatoes, corn, beans, pepper and salt. Reduce heat to medium-low, and simmer for 30-45 minutes, until vegetables are tender. Add fresh parsley. Serve with shaved parmesan cheese and good toasted bread.

Easy Chicken Enchiladas with Creamy Green Chile Sauce

If I had to choose my favorite food, which is like choosing my favorite pet-child, I would have to say Mexican. There’s just something about a spicy, cheesy dish that makes me very, very happy.

Easy Chicken Enchiladas with Creamy Green Chile Sauce

Creamy Green Chile Sauce

1 small can diced green chiles
1 tablespoon vinegar
2 oz. cream cheese
1 tablespoon vegetable oil
¾ teaspoons kosher salt
1 teaspoon diced jalapenos
¼ cup milk
¼ cup heavy cream

Chicken Filling

2 tablespoon vegetable oil
1 cup diced yellow or white onions
2 ½ cups shredded cooked chicken
1 teaspoon cumin
½ cup chicken stock
Salt and pepper

8 white flour or wheat/multi-grain soft tortillas
1 ½ cup Mexican blend cheese (or more depending on preference)


Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray or oil.

Place sauce ingredients in blender and puree until smooth.

Heat oil in large skillet over medium heat. Add onions and sauté until tender—about 5 minutes. Add cumin and sauté 1 minute more. Pour in stock, and cook until almost absorbed, 3-5 minutes. Season with salt and pepper, and remove from heat.

To assemble, place some of the chicken mixture down the center of each tortilla. Top with plenty of cheese. Roll tortillas, and place seam side down in baking dish. Pour sauce over tortillas. Top with additional cheese. Bake for 30 minutes or until bubbly. Top with fresh, chopped cilantro.

Pesto Roasted Potato Salad

We all have our favorite potato salad recipe. We’re fierce about it. We want it the way we want it. Some like a particular type of mayo, others like salad dressing. Or it's celery vs. no celery, mustard vs. vinegar, eggs vs. no eggs; sweeter vs. saltier. My preference has always been the classic style, with vinegar, onions, celery, lots of mayo—the good stuff of family reunions, holiday lunches and summer picnics.

Today is a new day, and I’m putting a fresh twist on potato salad. I don’t figure I can miss with pesto. It’s a no-brainer with pasta, so it must be meant for potatoes…roasted potatoes.

Pesto Roasted Potato Salad

2 lbs. potatoes
Kosher salt and black pepper
Olive oil
½ cup diced red bell pepper
½ cup diced purple onion
¼ cup pesto
Fresh parsley or basil
Grated parmesan cheese

Preheat oven to 400 degrees, and oil a medium sheet pan. Cut potatoes into 1 inch pieces, and pour onto cookie sheet. Drizzle with olive oil, and season well with salt and pepper. Toss to coat. Roast for 25 minutes or until tender. Let potatoes rest on cookie sheet.

In the meantime, dice bell pepper and onion. When potatoes are cool enough to remove easily from the sheet pan, pour into bowl. Add bell pepper, onion, and pesto. Gently fold together. Season to taste with salt and pepper. Top with chopped parsley or basil and grated parmesan cheese and a drizzle of olive oil. Serve cold, at room temperature, or warmed a bit—any way you like it.

Tomatoey Chicken and Prosciutto with Grits

My pantry is almost empty, and it’s one week until payday. We've all been there.

Tonight, leftover chicken is in the refrigerator—prosciutto is in the freezer. Red bell pepper, onion, canned tomatoes and a few other staples are all I have to work with. Oh, and stone-ground grits.

You know, I think this could be good. Yes, anything with grits is good.

Tomatoey Chicken and Prosciutto with Grits

2 cups water
1 cup chicken stock
1 cup whole milk
2 teaspoons salt
¼ teaspoon ground black pepper
1 cup stone-ground grits
1 tablespoon butter or healthy spread

4 tablespoons olive oil
½ cups diced purple onion
½ cup diced red bell pepper
Salt and black pepper
4 cloves garlic, minced
½ cup dry white wine
1 can diced tomatoes
4 ounces prosciutto, chopped
1 lb. cooked chicken, chopped
2 tablespoons butter or healthy spread
Fresh chopped parsley

Combine water, stock, whole milk, salt and pepper in a medium saucepan. Bring to a low boil. Add grits, and stir. Cover, reduce heat, and cook for 30 minutes, stirring often. Adjust seasoning.

Heat olive oil in large skillet over medium to medium-high heat. Add onions and bell pepper, and sauté for 4 minutes, seasoning with salt and pepper. Add garlic and cook additional 1 minute. Pour in wine and reduce for 2-3 minutes. Add tomatoes and prosciutto; cook for 2 minutes until sauce starts to thicken. Add chicken and toss to heat through. If mixture is too thick at this point, thin with chicken stock. Add butter and stir. Remove from heat and adjust seasoning.

Spoon grits into shallow bowls. Top with chicken mixture. Garnish with chopped fresh parsley.

Note: If you keep only skim milk as a staple in your refrigerator, you may occasionally buy whole milk to use in recipes. If you're like me, you may not use it all before the expiration date. Try this tip: Buy heavy whipping cream instead. It keeps three times as long, and you can use it, along with skim milk, to make whole milk.

To make 1 cup whole milk, use 1 ½ tablespoons heavy cream. Fill to 1 cup with skim milk.

Zesty Chipotle Beans with Peppers and Onions

I’m not into deprivation when it comes to eating. There’s just too much good food out there, and, well, so little time to eat it all.

To keep things in balance, I make “free food weekends” a priority in my life. That’s when all bets are off, and I get to enjoy the fattiest fats, the sweetest sweets…you get the idea.

So the weekend’s over, which means I’m walking the straight and narrow.

I sing the praises of beans often—they’re high in fiber, low in fat, among countless other health benefits. This recipe was adapted from a free food weekend favorite. I've replaced animal fat with beef stock, vegetable oil, and chipotle en adobo for a smoky spiciness.

This may even be good enough for Saturday.

Zesty Chipotle Beans with Peppers and Onions

1 bag of dried beans (any kind you prefer)
4 cups beef or chicken stock
1 cup chopped bell pepper (any color)
½ cup chopped onion
2 large cloves of garlic, minced
½ - 1 chipotle en adobo, minced
¼ teaspoon ground black pepper
2 teaspoons vegetable oil
1½ - 2 teaspoons kosher salt

1 tablespoon butter or healthy spread, such as Smart Balance

Prepare beans according to quick soak instructions on the back of the bag. After soaking, draining, and rinsing beans, return them to the pot. Cover beans with stock, and add bell pepper, onion, garlic, chipotle, black pepper and oil. Bring to boil, cover, reduce heat, and cook for 1½ hours, checking the pot, and stirring them occasionally (if liquid reduces too much during cooking, add more stock). Add salt. Cover once again, and simmer beans for an additional 30 minutes.

Add butter or Smart Balance, and adjust seasoning. These beans will thicken as they cool; seasonings and flavors will continue to blend, making them even yummier.

Spoon over stone-ground grits—it’s heavenly. I also like to ladle these warm, tender beans into a big bowl and enjoy with my favorite bread—or not—it’s really all about the beans.

Note: These beans have a kick, so if you don’t like fiery foods, reduce the amount of chipotle and/or black pepper. Some like it hot though, so if you do, you'll be just fine.

Cheap Chicken 101

I honestly don’t see how people feed a large family these days—or a small one for that matter. Food prices keep climbing higher and higher, making cheaper alternatives all the more important. I like to save a little money in the poultry department. I go straight for the least expensive option—a whole chicken—and butterfly it. It cooks in half the time and will even work for busy weeknights. Cook it on the grill for a delicious, no-fuss dinner.

Try this technique with your Thanksgiving turkey, roasting it in the oven. You'll never have a more tender, quick-cooked holiday bird.

I’m no expert by any means, but here’s how I do it. (Thank you, Gary, for being my handsome hand model).

Remove giblet packet from 3.5 - 4 pound chicken. Rinse chicken under cold water and pat dry with paper towels.

                           Line poultry shears along one side of backbone, and cut through.
                                  It may seem as though you won’t make it, but you will.

                                               Repeat along other side of backbone.

Turn the chicken over, and press hard on the upper part of the breasts. You'll hear the sternum pop. You can also cut around the sternum to help flatten the chicken (it's the small, flat, sort of diamond-shaped bone on the underside of the chicken, at the head end).

                                                                   TADA!!
                                        (Don't think too much about all this. Just do it.)

After chicken is butterflied, drizzle with olive oil and season well with kosher salt and black pepper. I use about 2 teaspoons salt per side. This may seem like a lot, but it's not. Rub seasonings into chicken well. At this point, you can go straight to the grill; however, if you have the time, place the chicken in the refrigerator for 1 - 3 hours--even overnight.

Heat grill to about 400 degrees. Place chicken, skin side down, over indirect heat. Grill, covered, for 30-35 minutes. Flip chicken and cook, still over indirect heat, for about 15 minutes or until chicken is done.

Let the chicken rest for about 20 minutes before carving.

Tip: When salting and peppering the chicken, add garlic powder or chili powder for some additional flavor.

Zesty, Slow Cooker Pork

Food talk around my office lately has been all about a succulent pork butt recipe—cooked low and slow. I was on-board, but there was one problem. The secret ingredient was Dr. Pepper. I’ve eliminated high fructose corn syrup, preservatives and artificial ingredients from my diet, so soda was out. My mission: to replicate this slow-cooked pork-a-licious dish. A high-quality, sweet wine seemed like a logical choice, along with good stock. Lots of garlic and a spicy jalapeno pepper kick provide the perfect balance.

Gary calls this dish "meat butter." It's so rich and tender, it seriously falls off the bone and literally melts in your mouth.

Zesty, Slow Cooker Pork

3 – 3.5 lb. pork butt (pork shoulder)
Kosher salt and black pepper
2 tbsp. olive oil
1 onion, chopped
4 cloves garlic, diced
½ cup sweet red wine, such as Port or Marsala
½ cup beef stock
½ - 1 diced jalapeno pepper
1 tbsp. Worcestershire sauce
½ teaspoon grated ginger

Preheat slow cooker on low. Season pork butt liberally with salt and pepper. Heat olive oil in a medium size skillet over medium heat. Brown pork butt on all sides (about 10 minutes). Remove meat and transfer to slow cooker. Drain all but about 1 tablespoon oil from skillet. Add onions and cook until tender, about 5 minutes. Add garlic, and cook for 1 minute. Add wine to deglaze pan, scraping off bits and stirring for about a minute. Add broth, Worcestershire sauce, jalapenos, and ginger. Season to taste. Transfer broth mixture to crock pot, pouring over pork butt. Cover, and cook for 8 hours on low (or 4-5 hours on high), adjusting seasoning as meat cooks if desired.

Tip: The pork butt will produce a good amount of fat as it cooks. When meat is done, carefully remove from slow cooker. With a slotted spoon, remove onions from broth. Use a fat separator to lighten up the broth.

Pizza Friday Revisited

I haven’t posted about Pizza Fridays in a while. Yep, it’s still the ritual in our home. I’m into simpler toppings these days—good quality, “less is more” all the way. I start out with a multi-grain flatbread, Lavash, from my local farmers market. Sometimes I even make a quick, easy homemade bread called Chapati (Google the recipe from Mark Bittman, the Minimalist). This is our new favorite—top flatbread with…

Pesto sauce
Thinly sliced fresh garlic
Thinly sliced onion
Sliced black olives (optional)
Thinly sliced chopped prosciutto or chopped, cooked chicken
Mozzarella cheese
Romano cheese

Cook pizza on lowest rack at 400 degrees for 5-7 minutes until bread is browned and cheese is melted. Remove from oven and top with arugula. Sprinkle with Italian seasoning and fresh cracked black pepper. Drizzle with good olive oil before serving. Yep…yum.

Baked Pork Chops

I came up with this recipe after a weekly visit to my local farmers market. The pork chops in their meat case were two inches thick and completely irresistible. Some hearty root veggies, a lot of fragrant garlic, and tangy tomato sauce seemed just about perfect for a special Saturday night dinner.

Tangy, Tomatoey Baked Pork Chops

Olive oil
2-4 thick cut bone-in pork chops
Kosher salt and black pepper
½ cup diced celery
½ cup diced carrots
¼ cup diced yellow onion
1 tablespoon minced garlic
½ cup beef stock
1 8-oz. can tomato sauce
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
Fresh chopped parsley

Preheat oven to 350 degrees. Place chopped veggies in the bottom of a shallow casserole dish. Sprinkle with salt and pepper. Season pork chops with salt and pepper. Coat bottom of skillet with olive oil, and heat over medium-high heat. Brown pork chops for about 7 minutes on each side. Place pork chops in casserole dish on top of veggies. Add garlic to skillet and sauté for one minute. Pour in stock to deglaze. Add tomato sauce, mustard, and Worcestershire sauce. Stir together and pour sauce over pork chops. Cover and bake for 50 minutes – 1 hour, depending on thickness of chops. Remove cover and cook for 10-15 minutes longer until chops are thick. Top with fresh parsley.

Chipotle Chicken

Leftover chicken, simmered in a spicy sauce, is the perfect topper for pasta or rice—it also makes for a yummy Sloppy Joe style meal. Try this over pasta, and garnish with sliced black olives, green onions and a dollop of sour cream.

Chipotle Chicken

Olive oil
½ cup chopped onion
½ cup chopped green bell pepper
Kosher salt
Black pepper
2 cloves minced garlic
1 tablespoon chili powder
2 tablespoons minced chipotle en adobo
6 ounces tomato sauce
¾ cup chicken stock
1 cup cooked chopped chicken

Heat olive oil in medium skillet. Add onion and bell pepper; season with salt and pepper. Sauté for 5 minutes. Add garlic, and sauté for 1 minute. Add chili powder and chipotle and cook for 1 minute longer. Pour in tomato sauce and chicken stock. Add chicken. Cover and reduce heat. Simmer for 45 minutes, stirring occasionally. Adjust seasoning.

Favorite Ranch Dressing/Dip

I'm constantly experimenting with ways to lighten things up a bit without sacrificing flavor. For this recipe, I add low-fat plain yogurt instead of sour cream. It may not seem like a huge difference, considering the fact that I use whole mayo, but every single change, in combination, is important in my food world.

Favorite Ranch Dressing/Dip

Combine:

1 cup mayonnaise
½ cup low-fat plain yogurt*
1 clove minced or pressed garlic
½ cup chopped Italian parsley
2 tablespoons chopped chives
½ teaspoon white vinegar
½ teaspoon Worcestershire sauce
1/4 teaspoon paprika
Pinch of cayenne pepper
1/8 teaspoon Tabasco sauce
¼ teaspoon kosher salt
Buttermilk

Mix all ingredients together. *Thin with buttermilk to desired consistency (buttermilk may not be necessary if using yogurt).

*May substitute ½ cup sour cream.

Sautéed Brussels Sprouts

I saw a unique way to prepare Brussels sprouts on TV recently, and I couldn’t stop thinking about it. In fact, I dreamed about them (really) and craved them for days. I just had to try and figure out the recipe, which combined the sprouts with toasted hazelnuts, fresh sage leaves, some kind of fancy Swiss cheese and a unique sort of grape juice. I went to my kitchen and tried to recreate this side dish with the ingredients I had on hand. I made a few substitutions, and I don’t know if I did the recipe justice—but these Brussels sprouts sure are delicious in my book.

Sautéed Brussels Sprouts

¼ cup butter (to lighten things up, try half butter and half healthy spread, such as Smart Balance)
1 lb. fresh Brussels sprouts, halved
Kosher salt
Pepper
Sliced almonds
Chopped fresh rosemary
Grated Swiss cheese
Good balsamic vinegar/syrup (optional)

Preheat oven to 350 degrees.

Heat butter in a large skillet over medium heat. When the butter is hot and smells nutty, add the sprouts, cut side down, and season with salt and pepper. Sauté for 15 minutes until well-browned. Transfer skillet to the oven. When sprouts roast to desired tenderness, sprinkle with sliced almonds, rosemary and cheese. Return to oven to melt cheese. Before serving, drizzle with balsamic vinegar.

Yummy, Tomatoey Chili

I wonder how many chili recipes I have in my collection. It's like chicken or meatloaf—so many options and possibilities. I worked up this version last night, building off one of my many recipes. Add some crushed tortilla chips and grated cheddar cheese for a nice finishing touch.

Olive oil
1 lb. lean ground beef
1 ½ cup chopped onion
½ cups chopped bell pepper
3-4 cloves garlic, minced
2 (8 oz.) cans tomato sauce
6 oz. tomato paste
1 bottle dark Mexican beer
2 cans beans, drained (I used kidney and black beans)
1 ½ tablespoons chili powder
1 ½ teaspoon hot pepper sauce
½ teaspoon cayenne pepper

1. Heat a bit of olive oil in a large pot over medium heat. Add onions, bell pepper, and garlic. Sauté for about 5 minutes. Add ground beef and half of the salt; cook until beef is browned. Drain off any excess fat. Add remaining ingredients.

2. Lower heat, and simmer for 1 hour, stirring occasionally.

Sue's Salmon Chowder

Leftover salmon fillets provide the perfect inspiration for chowder—warm, rich and hearty. Veggies help add bulk to the chowder, while dill provides the perfect complement to the salmon.

Here‘s my take on a Round 2 salmon dish.

Sue's Salmon Chowder

2 tablespoons butter or healthy buttery spread (such as Smart Balance)
½ cup chopped onions
½ cup chopped celery
½ cup chopped carrots
1 tablespoon flour
2 cans chicken stock
1 small bay leaf
1 large potato (about 2 cups), cut into ½ inch cubes
½ cup frozen whole kernel corn
Salt and pepper to taste
10 oz. cooked salmon, cut into chunks
1/3 cup milk
3-4 tablespoons heavy cream
1/8 teaspoon dried dill

Melt Smart Balance (or butter) in medium-large saucepan. Add vegetables and season with a pinch of salt and pepper; sauté over medium heat until tender—about 8-10 minutes. Add flour, and cook for 1 minute more. Add stock, bay leaf, potatoes and corn. Adjust seasoning, and bring to boil. Lower heat, cover and cook for 20 minutes, until potatoes are tender. Remove from heat; add salmon, milk, heavy cream and dill. Remove bay leaf, check seasoning, and serve with crusty bread.

Garlicky Tuna and Artichoke Hearts

I’m always looking for healthy snacks—something low-calorie, yet tasty. This is my newest favorite:

Garlicky Tuna and Artichoke Hearts

Mix the following together in a bowl:

1 small can of tuna (packed in water), flaked
A liberal drizzle of good extra virgin olive oil
2 chopped artichoke hearts
Fresh-squeezed lemon juice (to taste)
1 very small clove garlic (or to taste), pressed
3-4 chopped kalamata olives
Pinch of kosher salt
Black pepper (to taste)

With delicious, flavorful ingredients like these, who needs mayo?!

Quick, Easy Marinade

I love a good marinade—one that works well with chicken, beef or pork. This recipe combines some of my favorite ingredients and is a quick-fix mixture for an easy weeknight meal.

Grilled Pork Tenderloin with Sue’s Simple Marinade

3 cups soy sauce
½ teaspoon ground ginger
1 teaspoon onion powder
1 teaspoon garlic powder
1/3 cup Worcestershire sauce
½ teaspoon Liquid Smoke
½ teaspoon paprika
½ teaspoon black pepper
2 pork tenderloins




Combine all ingredients. Place pork tenderloins in a plastic bag. Pour marinade over tenderloins, reserving some for basting. Place bag in a dish and allow meat to marinate and temper for one hour on the countertop.

Heat outdoor grill to 350 degrees. Remove tenderloins from marinade, and discard liquid. Grill pork for 15 minutes, basting and turning so that all sides brown. Turn one side of grill off, and move tenderloins from direct heat. Cook and baste for an additional 15 minutes or so, continuing to turn meat as needed, maintaining 350 degree grill temperature. Remove tenderloins from grill and allow to rest for at least 5 minutes before slicing.

*Recipe can easily be halved to accommodate your specific needs. Marinate steak for 1-1 ½ hours, pork tenderloin for 1 hour, and chicken for 1 ½ (+) hours, or all depending upon your personal preference. This is a potent recipe, so don’t over-marinate. Marinating overnight is not recommended.