Broccoli Tuna Casserole Tuesday, Oct 22 2013 

5 cups uncooked whole wheat egg noodles
1 teaspoon butter
1/4 cup chopped onion
1/4 cup cornstarch
2 cups fat-free milk
1 teaspoon dried basil
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon pepper
1 cup reduced-sodium chicken broth
1 cup (4 ounces) shredded Monterey Jack cheese, divided
4 cups frozen broccoli florets, thawed
2 pouches (6.4 ounces each) albacore white tuna in water
1/3 cup panko (Japanese) bread crumbs
1 tablespoon butter, melted

Preheat oven to 350°. Cook noodles according to package directions; drain. Transfer to a shallow 3-qt. or 13×9-in. baking dish coated with cooking spray.

AMeanwhile, in a large nonstick skillet coated with cooking spray, heat butter over medium-high heat. Add onion; cook and stir until tender. In a small bowl, whisk cornstarch, milk and seasonings until smooth; stir into pan. Stir in broth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in 3/4 cup cheese until melted; stir in broccoli and tuna.

Spoon over noodles; mix well. Sprinkle with remaining cheese. Toss bread crumbs with melted butter; sprinkle over casserole. Bake, covered, 45 minutes. Bake, uncovered, 15-20 minutes longer or until cheese is melted. Yield: 8 servings.

Taste of Home, September/October 2013, page 13

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Classic Crab Cakes Tuesday, Jun 25 2013 

2/3 cup panko (Japanese breadcrumbs), divided
1 tablespoon minced fresh flat-leaf parsley
2 tablespoons finely chopped green onions
2 tablespoons canola mayonnaise
1 teaspoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon Old Bay seasoning
1/2 teaspoon Worcestershire sauce
1/8 teaspoon kosher salt
1/8 teaspoon ground red pepper
1 large egg, lightly beaten
8 ounces lump crabmeat, shell pieces removed
1 tablespoon olive oil
1 lemon, quartered

Combine 1/3 cup panko and next 10 ingredients (through egg) in a large bowl, stirring well. Add crab; stir gently just until combined. Place remaining 1/3 cup panko in a shallow dish. Using wet hands, shape crab mixture into 4 equal balls. Coat balls in panko. Gently flatten balls to form 4 (4-inch) patties.

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add patties; cook 3 minutes on each side or until golden. Serve with lemon wedges.

Amount per serving: Calories 181, Fat 7.8g, Saturated fat 0.9g, Monounsaturated fat 4.2g, Polyunsaturated fat 1.4g, Protein 16.3g, Carbohydrate 8.8g, Fiber 1g, Cholesterol 107mg, Iron 0.9mg, Sodium 482mg, Calcium 70mg

Cooking Light, April 2013, page 50

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Grilled Turkey-Mango Chutney Burgers Tuesday, Jun 4 2013 

Serves 4

1/2 cup mayonnaise
3 garlic cloves, minced
1/4 teaspoon cayenne pepper
salt and pepper
1 1/2 pounds ground turkey
1 cup panko bread crumbs
1/2 cup mango chutney
4 hamburger rolls
4 leaves Bibb lettuce

Whisk mayonnaise, 1 garlic clove and cayenne together in a small bowl. Season with salt and pepper to taste; set aside.

Combine turkey, panko, mango chutney and remaining 2 garlic cloves together in large bowl. Pat turkey mixture into four 3/4-inch-thick patties. Season with salt and pepper. Grill over medium-hot fire until burgers register 160 degrees, 7 to 10 minutes, flipping halfway. Transfer burgers to rolls and top with mayonnaise mixture and lettuce. Serve.

Cooks Country, April/May 2012 insert card

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Linguine With Scallops, Brown Butter, and Peas Saturday, May 11 2013 

Hands on time: 15 minutes, Total time: 20 minutes

1/2 cup panko bread crumbs
1 teaspoon finely grated lemon zest
2 tablespoons olive oil
kosher salt and black pepper
12 ounces linguine (3⁄4 box)
1 cup frozen peas
16 sea scallops (about 1 1⁄2 pounds), patted dry
4 tablespoons unsalted butter
2 tablespoons chopped fresh tarragon

Heat oven to 350° F. On a rimmed baking sheet, toss the bread crumbs and lemon zest with 1 tablespoon of the oil and ¼ teaspoon each salt and pepper. Bake, tossing once, until golden, 6 to 8 minutes; let cool.

Meanwhile, cook the linguine according to the package directions, adding the peas during the last minute of cooking. Reserve ½ cup of the cooking water and drain the pasta; reserve the pot.

Meanwhile, heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat. Season the scallops with ½ teaspoon each salt and pepper and cook until golden brown on one side, 3 to 4 minutes. Turn and cook until opaque throughout, 1 to 2 minutes more.

Wipe out the pasta pot and cook the butter over medium-high heat, stirring constantly, until golden, 3 to 4 minutes. Add the pasta and peas, scallops, tarragon, ½ teaspoon salt, and ¼ cup of the reserved cooking water and toss to coat (add more cooking water if the pasta seems dry). Serve sprinkled with the toasted bread crumbs.

Serves 4, Per Serving

Calories 621, Fat 20g, Sat Fat 9g, Cholesterol 73mg, Sodium 863mg, Protein 32g, Carbohydrate 78g, Sugar 6g, Fiber 5g, Iron 5mg, Calcium 61mg

Real Simple, September 2011, page 254

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Cheesy Beef Stuffed Zucchini Friday, Jul 20 2012 

4 medium zucchini, stem ends removed
Salt and pepper
2 Tablespoons olive oil
1 onion, finely chopped
1 pounds ground beef
4 cloves garlic, minced
3/4 cup panko
1/4 cup chopped fresh basil
1 cup shredded provolone cheese
1/2 cup grated parmesan cheese
4 tomatoes, diced
1 green pepper, diced finely

Heat oven to 425 degrees. Halve zucchini lengthwise. With a small spoon, scoop out seeds and most of the flesh so walls of zucchini are 1/4 inch thick. Season cut side of zucchini with salt and pepper and brush with olive oil. Set zucchini halves cut side down on a baking sheet and roast until slightly softened and edges are beginning to brown. Remove from oven, and place zucchini cut side up in a baking dish.

Cook ground beef and onion in a skillet over medium-high heat until cooked. Add garlic, tomatoes and green pepper until fragrant. In a medium bowl, combine panko, fresh basil and provolone.

Stuff zucchini halves with beef mixture. Sprinkle panko mixture on top. Bake zucchini until topping is golden.

Cheesy Beef Stuffed Zucchini Friday, Jul 20 2012 

4 medium zucchini, stem ends removed
Salt and pepper
2 Tablespoons olive oil
1 onion, finely chopped
1 pounds ground beef
4 cloves garlic, minced
3/4 cup panko
1/4 cup chopped fresh basil
1 cup shredded provolone cheese
1/2 cup grated parmesan cheese
4 tomatoes, diced
1 green pepper, diced finely

Heat oven to 425 degrees. Halve zucchini lengthwise. With a small spoon, scoop out seeds and most of the flesh so walls of zucchini are 1/4 inch thick. Season cut side of zucchini with salt and pepper and brush with olive oil. Set zucchini halves cut side down on a baking sheet and roast until slightly softened and edges are beginning to brown. Remove from oven, and place zucchini cut side up in a baking dish.

Cook ground beef and onion in a skillet over medium-high heat until cooked. Add garlic, tomatoes and green pepper until fragrant. In a medium bowl, combine panko, fresh basil and provolone.

Stuff zucchini halves with beef mixture. Sprinkle panko mixture on top. Bake zucchini until topping is golden.

Herb and Goat Cheese Stuffed Chicken Breasts with Red Pepper Couscous Wednesday, Jan 25 2012 

1/4 cup Panko (Japanese breadcrumbs)
2 Tablespoons chopped fresh mint
2 Tablespoons chopped fresh flat-leaf parsley
1 (4 ounce) package goat cheese
4 (6 ounces) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt, divided
4 teaspoons olive oil, divided
1/4 teaspoon crushed red pepper
1 (10 ounce) package fresh spinach
Lemon wedges (optional)

Prheat broiler to high. Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 Tablespoons cheese mixture into each pocket; close opening wiht a wooden pick. Sprinkle chicken with 1/4 teaspoon salt.

Heat large nonstick skillet over medium-high heat; add 1 Tablespoon olive oil to pan. Add chicken to pan, and cook for 2 minutes on 1 side or until browned. Arrange chicken on a baking sheet (browned side up); broil for 8 minutes or until done.

Heat skillet over medium-high heat. Add remaining 1 teaspoon oil, red pepper, and spinach; cook for 2 minutes or until spinach wilts. Stir remaining 1/4 teaspoon salt.

Serves 4 (serving size: 1 chicken breast half and about 1/2 cup spinach).
Calories 348, Fat 12.9g (sat 5.4g, mono 5.2g, poly 1.3g), Protein 46.8g, Carb 10.7g, Fiber 3.7g, Chol 112mg, Iron 4.2mg, Sodium 579mg, Calc 114mg

Red Pepper Couscous

Cook 1 cup couscous according to package directions. Heat 2 teaspoons olive oil in a skillet ove medium-high heat. Add 1/2 cup chopped onion, 1/2 cup chopped red bell pepper, and 1/4 teaspoon salt; saute 7 minutes. Toss with couscous.

Serves 4
Calories 197, Fat 2.6g (sat 0.4g), Sodium 15.3mg

Cooking Light, April 2011, Page 80

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Horseradish-Crusted Filet Mignon with Braised Portobello Mushrooms and Cheesy Potatoes with Bacon and Oregano Wednesday, Dec 7 2011 

SERVES 4

For the Steaks
½ cup prepared horseradish
1/4 cup spicy brown mustard
3 tablespoons minced garlic
2 tablespoons olive oil
2 tablespoons cracked black pepper
4 6-ounce filets mignons
Coarse sea salt or smoked salt
3/4 cup panko breadcrumbs
1 tablespoon canola oil

For the Portobellos
2 tablespoons unsalted butter
4 Portobello mushroom caps, cut into ¼-inch-thick slices
1 teaspoon salt
1 teaspoon cracked pepper
1 tablespoon minced garlic
1/2 cup red wine
1/4 cup beef broth
1 tablespoon sherry vinegar
1 tablespoon chopped fresh thyme

To cook the steaks, preheat the oven to 4OO degrees. In a medium bowl, whisk together the horseradish, mustard, garlic, olive oil and pepper.

Season the steaks with salt and more pepper. Coat both sides with the mustard mixture.

Dip the steaks in the panko breadcrumbs to coat on both sides.

In a large skillet, heat the canola ail over medium-high heat and sear the steaks for 2 minutes on each side. Lift the steaks from the skillet and set aside on a rack set in a baking pan.

To cook the Portobello mushrooms, drain any excess oil from the skillet and thenmelt the butter over medium-high heat. Add the mushrooms to the skillet and season with the salt and pepper. Cook stirring, until the mushrooms soften and color slightly, 3 to 4 minutes. Add the garlic to the pan and stir into the butter and exuded juices from the mushrooms. Add the wine and broth, stir, and cook for about 3 minutes to reduce slightly. Spoon the sauce over the mushrooms to coat them. Stir in the vinegar and thyme.

Meanwhile, cook the steaks in the oven for about 5 minutes for medium-rare or until cooked to the desired doneness and the breading has browned. Let the steaks rest for about 5 minutes, then serve wiht the mushrooms spooned over them, alongside the Cheesy Potatoes with Bacon and Oregano.

Cheesy Potatoes with Bacon and Oregano Serves 8 to 10

3 quarts canola oil
2 pounds fingerling potatoes, quartered or halved into even size pieces about the size of walnuts
10 slices bacon, cooked until crispy, then crumbled
1 cup shredded cheddar cheese
1 cup shredded Gouda cheese
1 1/2 cups barbecue sauce
2 teaspoons fresh oregano leaves, chopped
1 teaspoon freshly ground black pepper

Preheat the oven to 400 degrees. Grease a 9 inch square glass baking dish.

In a large, heavy pot, heat the oil oven high heat until a deep fat thermometer reaches a temperature of 375 degrees. Using a slotted spoon or tongs, and without crowding the pot, submerge the potatoes in the oil and fry until they’re golden brown, 4 to 6 minutes. Lift the potatoes from the oil and drain on paper towels. Lift the potatoes from the oil and drain on paper towels. Let the oil return to only 350 degrees between batches.

In a large bowl, mix together the bacon, cheeses, barbecue sauce, oregano and pepper. Add the potatoes and stir until incorporated. Transfer the mixture to the prepared dish and bake for 15 minutes or until hot and bubbling. Serve hot.

Recipe by Aaron McCargo, Jr., Annual 2011, Fall, Page 30 & 31

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Horseradish-Crusted Beef Tenderloin Wednesday, Jul 13 2011 

SERVES 6

NOTE: Add the gelatin to the horseradish paste at the last moment, or the mixture will become unspreadable. If you prefer your meat more or less done, adjust the cooking time accordingly. Serve this roast with Creamy Horseradish Sauce (recipe follows) if desired.

2 teaspoons kosher salt or 1 teaspoon table salt
1 (2-pound) center-cut beef tenderloin, silver skin removed, trimmed of all visible fat
1 small russet potato (about 6 ounces), peeled and shredded on the large holes of a box grater
3 tablespoons panko (Japanese-style bread crumbs)
Vegetable oil spray
1/4 cup drained prepared horseradish
2 tablespoons minced fresh parsley
1 small shallot, minced (about 1 tablespoon)
2 garlic cloves, minced
1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried
1/4 teaspoon pepper
2 teaspoons canola oil
1 1/2 teaspoons light mayonnaise
1 1/2 teaspoons Dijon mustard
1/2 teaspoon powdered gelatin

1. Sprinkle the salt evenly over the roast. Place the roast on a plate, cover with plastic wrap, and let sit at room temperature for 1 hour or refrigerate for up to 24 hours. (If refrigerated, let the roast sit at room temperature for 1 hour before cooking.)

2. Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 400 degrees. Place a wire rack inside a foillined rimmed baking sheet and set aside.

3. Rinse the shredded potato under cold water, then squeeze dry in a kitchen towel. Spread the shredded potato on a rimmed baking sheet. Spread the panko on a second rimmed baking sheet. Lightly coat the shredded potato and panko with vegetable oil spray. Bake the shredded potato on the upper-middle rack until golden brown, 20 to 30 minutes, stirring occasionally to break up the clumps; set aside to cool to room temperature. Bake the panko on the lower-middle rack until golden brown, 5 to 10 minutes, stirring occasionally; set aside to cool to room temperature.

4. Toss the panko with 2 tablespoons of the horseradish, parsley, shallot, garlic, and thyme and return to the baking sheet. Place the potatoes in a large zipper-lock bag and crush until coarsely ground. Transfer the potatoes to the baking sheet with the panko mixture and toss to combine.

5. Pat the tenderloin dry with paper towels and season with Y4 teaspoon pepper. Heat the oil in a 12-inch nonstick skillet over mediumhigh heat until just smoking. Carefully lay the roast in the skillet and cook until well browned on all sides, 6 to 10 minutes, turning as needed. Transfer the roast to the prepared wire rack and let sit for 10 minutes.

6. Combine the remaining 2 tablespoons of horseradish, mayonnaise, and mustard in a bowl. When ready to coat the tenderloin, stir the gelatin into the horseradish mixture. Spread the horseradish mixture on the top and sides of the roast, leaving the bottom and ends bare. Roll the coated sides of the roast in the crumb mixture, pressing gently so the crumbs adhere. Pat off any excess crumbs.
The uniform shape of a center-cut tenderloin helps it cook evenly, making it the ideal choice for this dish.

7. Return the roast to the wire rack and roast until the meat registers 120 to 125 degrees (for medium-rare) on an instant-read thermometer, 25 to 30 minutes. Transfer the roast to a carving board and let rest for 20 minutes. Cut the roast crosswise into V2-inch-thick slices and serve.

PER SERVING: Cal 220; Fat 8g; Sat fat 2g; Chol 80mg; Carb 9g; Protein 31g; Fiber lg; Sodium 540mg

Creamy Horseradish Sauce MAKES ABOUT ICUP
NOTE: This sauce will keep in an airtight container in the refrigerator for up to 1 day.
1/2 cup light mayonnaise
1/4 cup low-fat sour cream
3 tablespoons drained prepared horseradish
2 tablespoons fresh lemon juice
1/2 teaspoon garlic powder
Water
Salt and pepper

Mix the mayonnaise, sour cream, horseradish, lemon juice, and garlic powder together in a bowl, adding water as needed to thin the sauce. Season with salt and pepper to taste. Cover and refrigerate until the flavors blend, about 30 minutes.

PER 2-TABLESPOON SERVING: Cal 50; Fat 4g; Sat fat 0.5g; Chol 5mg; Carb 29; Protein Og; Fiber Og; Sodium 150mg

LIGHT & HEALTHY 2011,  PAGE 17

Herb and Goat Cheese Chicken Roulade Tuesday, Mar 8 2011 

8 oz goat cheese, slightly softened
1/2 tsp fresh sage, chopped
1/2 tsp fresh marjoram, chopped
1/2 tsp fresh thyme, chopped
1/2 tsp fresh rosemary
1 chopped whole, boneless, skinless all natural chicken breast, split and trimmed (1 to 11/2 lbs)
salt and pepper
4 prosciutto slices, sliced thin
½ cup all-purpose flour
2 eggs, beaten
1 ½ cup panko bread crumbs
4 Tbsp olive oil

Serves 4    Hands-on time: 75 minutes    Total time: 1 hour, 75minutes

Preheat oven to 350°F. In a small mixing bowl mix goat cheese and herbs together, set aside. Pound chicken breast to 1/4-inch thickness. Season with salt and pepper. Place 2 slices of prosciutto on each breast. Divide goat cheese mixture in half and spread on each breast. Roll up each breast and tuck in ends to secure cheese (use toothpicks if necessary). Dredge chicken roll-ups in flour (shake off excess), then in egg and then in panko bread crumbs. Heat olive oil in a medium skillet and lightly saute each side of roll-ups until lightly brown. Transfer to a baking sheet and bake for 20 minutes or until internal temperature reaches 165°F (juices should run clear) Remove toothpicks, if used, and cut each piece in half to serve.

Page 28, The Fresh Market magazine

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