Chilled Avocado Soup Shots with Spicy Breadcrumbs

Ingredients

Soup

1 large ripe avocado (11 to 12 ounces), halved, pitted, peeled, diced
1 1/2 cups (or more) vegetable broth or low-salt chicken broth
1/4 cup heavy whipping cream
2 tablespoons fresh lime juice
Generous pinch of coarse kosher salt

Breadcrumbs

1 4x4x1/2-inch slice soft white sandwich bread with crust
1 tablespoon butter
3/4 teaspoon paprika
1/4 teaspoon coarse kosher salt
1/8 teaspoon cayenne pepper

Directions

Soup

Place diced avocado in blender. Add 1 1/2 cups broth, whipping cream, lime juice, and coarse salt. Puree until smooth. Transfer soup to 4-cup measuring cup; add more broth by 1/4 cupfuls to thin soup, if desired. Cover and chill at least 2 hours.

DO AHEAD Soup can be made up to 4 hours ahead. Keep chilled.

Breadcrumbs

Finely grind bread in processor. Melt butter in medium nonstick skillet over medium-high heat. Add breadcrumbs to skillet; stir until golden, about 1 minute. Add paprika, coarse salt, and cayenne; stir until crumbs are crisp, about 1 minute longer. Transfer to small bowl and cool.

DO AHEAD Breadcrumbs can be made 4 hours ahead. Cover and store at room temperature.

Pour cold soup into eight 1/3-cup glasses or other small glasses. Sprinkle each serving lightly with breadcrumbs.

Source: Bon Appetit, June 2010

Ghirardelli Dark Chocolate Truffles

Ingredients

2 cups Ghirardelli 60% Cacao Bittersweet Baking chips
1/3 cup heavy whipping cream
6 tbs. unsalted butter, cut into small pieces

Coating:
1/3 cup Ghirardelli Unsweetened Cocoa or
3/4 cup finely chopped almonds or pecans

Directions

Bring the cream to a simmer in a small saucepan. Add butter and stir until melted. Add chocolate to saucepan. Stir until completely melted and smooth. Remove from heat and pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least two hours. Roll mixture into 1 inch balls. Roll each ball in coating.

Source

Caribbean Bean Salad

Ingredients

16 oz. white rice
3 16 oz. can of black beans
2 16 oz. can of kidney beans
1 16 oz. can of small red beans
1 10 oz. frozen corn
1 12 oz. roasted red pepper
1 green pepper, diced
1 white onion, diced
1/4 cup lemon juice
1/2 red wine vinegar
1 1/4 cup vegetable oil
1 tbs. salt
1 tbs. black pepper
1/2 tbs. oregano
1/2 tsp. cumin
1/4 tsp. cayenne pepper

Direction

1) Cook the rice as directed on package.
2) Dice the green pepper, onion, and roasted red pepper and put in a large bowl,
3) Open up the cans of beans and rinse and drain all of the beans.
4) Add the beans with the diced vegetables along with the rice when it is done, lastly add in frozen corn.
5) Mix together the lemon, red wine vinegar, salt, and spices. Then slowly whisk in the vegetable oil.
6) Toss the salad with the dressing and let stand in refrigerator. The longer the time the better it tastes.

Source: family recipe for all BBQs

Blueberry Pancakes

Ingredients
(this is the recipe for Classic Buttermilk Pancakes)

2 cups all-purpose flour
2 tsp. sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 large eggs, separated
2 cups plus 2 tbs. buttermilk
2 tbs. unsalted butter, melted, or canola oil, plus extra for greasing

(for Blueberry Pancakes add this to the batter)
1 1/2 cups fresh or frozen blueberries
3 tbs. packed light brown sugar
1 tsp. ground cinnamon

Directions

In a bowl, combine the flour, sugar, baking powder, baking soda, and salt (also ground cinnamon if making Blueberry Pancakes). In a small deep bowl, beat the egg whites with an electric mixer until soft, glossy peaks form. In another bowl, beat or whisk together the egg yolks, buttermilk, and butter. Add the buttermilk mixture to the dry ingredients and mix just until combined. Fold in the egg whites.
Heat a griddle or large skillet over medium heat and grease lightly. For each pancake, spoon or pour about 1/4 cup batter onto the hot griddle. Cook until bubbles appear on the surface and the edges look dry, about 2 minutes. Turn over and cook until golden brown, about 1 minute more. Serve immediately or transfer pancakes to a baking sheet and keep warm in a 200 degree fahrenheit oven. Bake the remaining batter as directed. Top with butter and maple syrup.

Source: Pancakes and Waffles, Lou Seibert Pappas, Chronicle Books, 2004.

Baked Buttermilk Mustard Chicken Thighs

Ingredients

1/4 cup dry breadcrumbs
2 tablespoons grated parmesan cheese
1 teaspoon dried minced onion flakes (optional)
1/2 cup buttermilk
2 tablespoons Dijon mustard
2 teaspoons honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon dried rosemary
1/4 teaspoon dried ground sage
4 chicken thighs, skinless and boneless

Directions

1) Preheat oven to 425 degrees F.

2) Combine bread crumbs, Parmesan cheese, and dried minced onion; set aside.

3) Combine the buttermilk, Dijon, honey, salt, pepper, garlic powder, rosemary, and sage.

4) Divide mixture into two portions and set one portion aside.

5) Coat the thighs in one portion of the buttermilk mixture, then dredge in the bread crumbs; discard any used buttermilk or breadcrumbs that are left over.

6) Place thighs on a plate so that they are not overlapping and let chill in refrigerator for 20 minutes.

7) Coat a baking sheet with cooking spray and place in oven for 5 minutes to preheat the sheet; place thighs on the sheet and bake for 24 minutes, turning the pieces over after 12 minutes.

8) To serve, microwave the reserved, unused buttermilk mixture on high for about 20-30 seconds or until warmed through, and drizzle as a sauce over the chicken.

Source

Chocolate-Raspberry Layer Cake

Ingredients

Cake
Nonstick vegetable oil spray
2 cups unbleached all purpose flour
1 3/4 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1/4 teaspoon salt
1 cup water
3/4 cup buttermilk
3/4 cup vegetable oil
3 large eggs

Chocolate ganache and raspberry topping
18 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
2 1/4 cups heavy whipping cream
6 tablespoons seedless raspberry jam, stirred to loosen, divided
2 6-ounce containers fresh raspberries
Powdered sugar

Special Equipment
2 9-inch-diameter cake pans with 2-inch-high sides

Test-Kitchen Tip
A two-step process ensures a picture-perfect dessert. First, a thin layer of ganache is spread over the cake and chilled briefly to set (this is called a crumb coat). Another layer of ganache is then poured over the cake, which gives the treat a smooth finish.

Equipment Tip
This recipe calls for two 9-inch cake pans with 2-inch-high sides, which is a bit deeper than an average cake pan. You can find these pans at kitchen supply stores and restaurant supply stores, or buy them online at surlatable.com or culinarydistrict.com.

Directions

Cake

Position racks in top and bottom third of oven; preheat to 350°F. Coat two 9-inch-diameter cake pans with 2-inch-high sides with nonstick spray. Line bottoms with parchment paper rounds; spray rounds. Sift flour, sugar, cocoa powder, baking soda, and salt into large bowl; whisk to blend and form well in center. Whisk 1 cup water, buttermilk, oil, and eggs in medium bowl to blend. Pour wet ingredients into well in dry ingredients; whisk just to blend. Divide cake batter between prepared pans (about 3 cups each).

Bake cakes until tester inserted into center comes out clean, about 30 minutes. (If cakes form domes, place kitchen towel atop hot cakes, then press gently with palm of hand to level.) Cool completely in pans on cooling racks. DO AHEAD Can be made 1 day ahead. Cover cakes in pans and let stand at room temperature.

Chocolate ganache and raspberry topping

Place chopped chocolate in medium bowl. Bring cream just to boil in heavy medium saucepan. Pour over chocolate. Let stand 1 minute, then stir until ganache is melted and smooth. Transfer 1 1/4 cups ganache to small bowl. Cover and refrigerate until ganache is thick enough to spread, stirring occasionally, about 1 hour. Let remaining ganache stand at room temperature to cool until barely lukewarm.

Place rack inside rimmed baking sheet. Carefully run knife around pan edges to release cakes. Invert 1 cake layer onto cardboard round or bottom of 9-inch-diameter tart pan with removable bottom. Peel off parchment paper. Place cake layer on round on prepared rack. Spread 3 tablespoons jam over top. Spoon dollops of chilled ganache over, then spread evenly. Invert second cake layer onto another cardboard round or tart pan bottom. Peel off parchment paper. Carefully slide cake off round and onto frosted cake layer on rack. Spread remaining 3 tablespoons raspberry jam over top of second cake layer. Pour half of barely lukewarm ganache over cake, spreading over sides to cover. Freeze until ganache sets, about 30 minutes. Pour remaining ganache over cake, allowing to drip down sides and spreading over sides if needed for even coverage and to smooth edges. Freeze to set ganache, about 30 minutes. DO AHEAD Can be made 2 days ahead. Cover with cake dome and refrigerate. Let stand at room temperature 2 hours before continuing.

Arrange raspberries in concentric circles atop cake. Sift powdered sugar lightly over raspberries and serve.

Source: Bon Appetit, June 2010

I made this for Father's Day and my dad picked this cake.

Very Cherry Ham Steaks

Ingredients

2 low-soidum ham steaks, each 1/4 inch thick (about 14 oz. total)
8-oz can cherry cola
2 tsp. Worcestershire sauce
1 tbsp. canned low-sodium tomato paste
2 tsp. balsamic vinegar
1/2 tsp. Dijon mustard
1/8 tsp. ground black pepper
1 scallion, chopped

Directions

Coat a large skillet with cooking spray and place over medium-high heat. Cut the steaks in half and cook for 2 minutes per side, or until browned. Remove to a plate. Dump the soda, Worcestershire, and vinegar into the pan, scraping the pan bottom. Boil over high heat for 3 to 5 minutes, or until the liquid is reduced to about 1/4 cup. Reduce the heat to low and stir in the tomato paste, mustard, and pepper. Return the steaks to the pan and cook, turning, for 2 minutes, or until coated with sauce. Scatter the chopped scallion over the top.

Source: A Man, A Can, A Plan: A Second Helping, Rodale, 2007.

Gonzo Garbanzo Salad

Ingredients

14 oz. can garbanzo beans (chickpeas) rinsed and drained
1/4 cup low-fat Italian salad dressing
15 oz. can mandarin oranges in juice, drained
1/4 cup honey-roasted peanuts
1/4 cup shredded carrots
1/4 cup chopped red bell pepper
2 scallions, chopped
1 tsp. salt-free lemon-pepper seasoning
1 tbs. chopped fresh basil or parsley

Directions

In a bowl, mix together everything but the oranges and peanuts. Mix in the oranges. Scatter the peanuts before serving.

Source: A Man, A Can, A Plan: A Second Helping, Rodale, 2007.

I did some substitutions. Instead of Italian dressing I used red wine vinaigrette. Also, instead of lemon-pepper I used pepper and lemon zest. Left out the red bell pepper because I did not have one.

Rotelle with Basil and Parsley Ricotta

Ingredients

1 cup ricotta cheese
1 egg
1/4 cup each packed Italian flat leaf parsley and basil leaves, finely chopped
1/4 cup grated Parmesan cheese
pinch of nutmeg
12 oz. rotelle

Directions

1. Whisk the ricotta, egg, parsley and basil, Parmesan, and nutmeg in a large bowl.

2. Cook the rotelle in a large pot of boiling salted water until al dente, or firm to the bite, about 12 minutes; drain. Add immediately to the bowl of ricotta. Toss to coat the hot pasta. Serve at once.

Source: 365 Ways to Cook Pasta, Harper Collins, 1982.

Maizin' Potatoes

Ingredients

2 7 oz can low-sodium whole kernel corn, drained
4 large baking potatoes
1/4 cup low-fat ricotta cheese
1 tbs. chopped green onion
1/2 tsp sodium-free herb seasoning

Directions

Wash the potatoes and stab 'em with a fork a few times. Nuke them on high for 8 minutes. Cut each in half length-wise. Scoop out the innards and combine them with all of the other ingredients. Refill the skins and nuke on high for for 1 1/2 minutes.

Source: A Man, A Can, A Plan, Rodale Books 2002.

BBQ Chicken

Ingredients

1 whole chicken - 3 1/2 to 4 lbs.
Salt Free Mrs. Dash - herbs
Onion powder
Poultry seasoning
Season salt, optional
4 tbsp. Kraft BBQ sauce
2 tbsp. Worcestershire
2 tbsp. soy sauce

Directions

Wash and dry chicken. Liberally sprinkle all spices inside and outside of chicken. Baste with mixture of BBQ sauces. Grill until done.

Source

I modified this recipe for 3 lbs of chicken cut up, drum sticks and thighs.