Shortcut Guacamole

It had been a long day at work and I was in full-on chef mode; as I was slicing away, the sight of a perfectly ripe avocado set off thoughts of zesty guacamole…

What to do with this time-sensitive, ever-ripening delicacy?  I forgot to grab a few fresh tomatoes from the grocery store, so I was close to putting off the recipe for another evening; just then, a Rotel commercial came on.  I could almost feel the light beaming down from heaven–THIS was the answer!

Half a can, a squeeze of lime and dash of salt later, I was in luck!  Thus, the birth of “shortcut” guacamole.  It doesn’t exactly have that vine-ripe, fresh taste, but it certainly does the trick when you’re in a pinch! (Cliché much?)

Ingredients:

2 Very Ripe Avocados (they should be nearly mushy)
1 Can Rotel Diced Chilies and Tomatoes (Hot)
Juice from 1 Lime
Kosher Salt
Fresh Ground Black Pepper
Minced Jalapeno (optional)
1/8 tsp Crushed Red Pepper (optional)

Method:

1.  Slice avocados in half and discard the pits and skin.  Place in a medium mixing bowl.
2.  Drain the Rotel chilies in the can (no need to use a strainer here, simply use the can’s lid as a shield while the liquid drains).
3.  Gently fold the Rotel tomatoes and chilies into the avocado.  (I got a little stir-crazy on my first attempt so the final texture was less chunky than I’d prefer.)
4.  Roll the lime on a hard surface until tender (this helps the juices ”develop”  before cutting and squeezing).  Slice the lime in half and squeeze until there’s no juice left.
5.  Sprinkle with 1/8 tsp Kosher Salt and 1/8 tsp black pepper.  Gently fold ingredients together.
Have a taste:  does it need more salt?  More pepper?  Fold in a little more until it reaches the flavor profile you have in mind. If you’d like more kick, add some minced jalapeno or 1/8 tsp crushed red pepper.

Ta-da!!!

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Perfectly Moist Chicken Breast

I usually prep chicken using a “sear and bake” method.  The secret is in the sear–it locks in moisture while the chicken does its thing in the oven.  I use this recipe as a base to many other dishes:  chicken salad, teriyaki chicken, chicken pho…you get the idea.  Here’s the method to my madness:

Ingredients:

1 Boneless, Skinless Chicken Breast
1/4 tsp Kosher Salt
Fresh Ground Black Pepper
1/8-1/4 tsp Crushed Red Pepper
1/4 tsp Dried Herb(s) of choice

(for Mexican or Tex-Mex dishes, I use cilantro.  Cilantro or basil work well for Asian-inspired food.  I usually stick with basil, Herbes de Provence or oregano for Italian or American dishes.)

 

Method:

1.  Preheat oven to 325 degrees F and line a small cookie sheet with aluminum foil.  Spay with nonstick cooking spray.

2.  Season the chicken with salt, crushed red pepper and a healthy grind of fresh black pepper on either side.**  Take a pinch of your herb and sprinkle on either side–too much will overwhelm the dish and may have a suspicious (i.e. marijuana)-like smell.

3.  Coat a small skillet with nonstick cooking spray turn the burner to medium or medium-high heat (I stick with medium on a gas stove; medium-high on an electric stove).  Place the chicken in the hot pan (it shouldn’t be burning hot, but just enough to make a droplet of water sizzle).  Lay a sheet of aluminum foil over the pan and sear for 1 1/2-2 minutes.  Flip the chicken and cook for another minute.

4.  Slide the chicken onto the cookie sheet and bake for 25-30 minutes until firm to the touch.  Let the chicken rest on a cutting board for at least five minutes before slicing and serving.

**Tip:  Carefully line a dinner plate with plastic wrap, being mindful not to snag or tear the sheet.  Stretch the plastic across the plate, leaving about three inches on each end to wrap around the edges; rotate 180 degrees and then cover with another sheet.  This creates a “disposable” work surface to season your meat without contaminating a cutting board or plate.  Once the meat is seasoned and is sizzling away in your pan, head to the sink and carefully peel off the plastic, then toss in the trash.  Voila!  Virtually zero cleanup while reducing the risk of contaminating your kitchen with salmonella or other germs.

 

Pumpkin Spice Cupcakes with Pumpkin Cream Cheese Frosting

Yes, the pumpkin obsession continues.  Inspired by Skinnytaste.com, I was on a mission to create a decadent-tasting cupcake with minimal calories.  In spirit of the season, I opted for spice cake mix instead of golden yellow (and with that choice, this recipe is now what I call a “shortcut” dish…)

This recipe is incredibly easy to prepare and pleases any crowd; my friends devoured the batch in minutes.

The cream cheese frosting is absolutely necessary–it elevates the cupcake to an unparalleled level of decadence.  If you have a little extra left, save it in an airtight container to spread on your chocolate chip pumpkin banana bread or sugar-dusted graham crackers.

Ingredients:

Cake:

18.25 oz Betty Crocker or Duncan Hines Super Moist Spice Cake Mix
2 tsp Pumpkin Pie Spice
1 C 100% Pure Pumpkin (canned)
1 C Water

Frosting:

8 oz Philadelphia 1/3 fat cream cheese (do not use fat free!), softened
½ C 100% Pure Pumpkin (canned)
1 tsp Vanilla Extract
1 tsp Cinnamon
1 tsp Pumpkin Pie spice
5 T Light Brown Sugar (packed)

Method:

1.  Preheat oven to 350 degrees Fahrenheit.  Line muffin tin with cupcake wrappers.

2.  Combine cake mix and pumpkin spice in a large bowl.  Add pumpkin puree and water, gently mixing for about 2 minutes.

3.  Fill cupcake liners about two-thirds full and bake for 20-25 minutes, until a toothpick inserted comes out clean.

4.  As the cupcakes bake, prep the frosting.  Combine cream cheese, pumpkin puree, vanilla extract, cinnamon, pumpkin pie spice and brown sugar with an electric mixer until smooth.

5.  Ice cupcakes when they are completely cool.  Decorate with your favorite Halloween sprinkles or candies.

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Chocolate Chip Pumpkin Banana Bread

This is my favorite time of year; the leaves are turning, blushing the landscape with crimson, ochre and sienna.  The days are warm and sunny; the evenings have a certain briskness that hints at the cold winter to come.  The best part?  Pumpkin!

There are very few things that I love more than pumpkin.  Add chocolate to the mix, and all my willpower goes out the window.  To welcome this time of year, I decided to pay homage to this glorious fruit (yes, pumpkin is a fruit).  My first endeavour?

Pumpkin banana bread, adapted from Skinnytaste.com. 

Ingredients:

¾ C Unbleached Flour
½ C White Whole Wheat Flour
¾ tsp Baking Soda
½ tsp Salt
1 tsp Cinnamon
1 tsp Pumpkin Pie Spice
2 Large Very Ripe Bananas, mashed
¾ C Pumpkin Puree (the can that says 100% pure pumpkin—not the pie filling)
2 T Butter, softened
1 Large Egg White
1 Large Egg
1 tsp Vanilla Extract
1/3 C Semi-Sweet Chocolate Chips

Method:

1.  Preheat oven to 325 degrees Fahrenheit.  Spray a 9″x5″ baking pan with nonstick cooking spray.

2.  In a medium bowl, combine flour, baking soda, pumpkin pie spice and salt with a wire whisk.  Set aside

3.  In a large bowl, cream butter and sugar with an electric mixer.  Add egg whites, egg, bananas, pumpkin puree and vanilla; beat at medium speed until thick, scraping down sides of the bowl until everything’s evenly combined.

4.  Add flour mixture, slowly stirring in with a flexible spatula.  Using a low speed, blend with the mixer until just evenly combined–do not over mix!  Gently fold in chocolate chips.

5.  Pour batter into the loaf pan and bake on the center rack for at least 60 minutes (it’s done when a toothpick inserted into the center comes out clean).  Cool at least 25-30 minutes before cutting.

If you’re feeling fancy, serve with pumpkin cream cheese frosting…

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S’Mores Candy

I cannot resist a good dessert; no matter how much of a health nut I may be, I never deny myself an indulgence.  Everything in moderation, right?

I had some mini marshmallows on hand that were begging to be put to use, so I turned to my Pinterest recipe board.  I was on a mission for something sweet, melty and crunchy, with just a touch of saltiness.  The result?  Sinful, decadent s’mores candy!

Beware…this dessert is almost TOO good!

Ingredients: 

14 Sheets of Graham Cracker
1/2 – 3/4 C Butter (more for gooey-er candy)
1/2 – 3/4 C Brown Sugar (ditto on the comment above)
3 Hershey Bars, broken into pieces
1/3-1/2 C Semi-Sweet Chocolate Chips
3 C Mini Marshmallows

Method:

1.  Preheat oven to 350 degrees F.  Line a cookie sheet with aluminum foil, leaving 1″ overhang on each end (I used several layers of foil to prevent any gooey deliciousness from coating the pan itself).  Coat with nonstick cooking spray.
2.  Line sheet with graham crackers, breaking any pieces to fit the full pan.
3.  In a small saucepan, melt butter and brown sugar.  Stir continuously until mixture comes to a boil, about 4-6 minutes.
4.  Immediately remove from heat and pour mixture over graham crackers.  Bake for 5 to 6 minutes, until bubbly.
5.  Remove pan from oven and sprinkle marshmallows, Hershey squares and chocolate chips evenly over the crackers.
6.  Return pan to oven and bake for 4-6 minutes, until marshmallows are puffy.  For a “toasted over a campfire” taste, broil for an additional 45-60 seconds, until marshmallows are golden.
7.  Remove pan from oven and let cool completely before slicing with a pizza cutter.  For best storage, wrap individual squares in sections of waxed paper.

Thank you to BuddingBakeTrees.blogspot.com and Bakedperfection.com for inspiration!.

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Grilled Corn, Bell Pepper and Tomato Salad

I created this salad last night as a complement to baja-seasoned shrimp tacos with cilantro lime rice.  It works wonderfully as a taco filler, salsa or a side dish.  If you’re feeling adventurous, add diced avocado drizzled with lime and/or a can of black beans (drained and rinsed, of course!).

Ingredients:

2 Ears of Corn, shucked
1 tsp I Can’t Believe It’s Not Butter Light spread
2 Large Vine-Ripe Tomatoes, seeded and coarsely chopped
1 Red Bell Pepper, thinly sliced into 1″ strips
1 Green Bell Pepper, thinly sliced into 1″ strips
1/2 Large Yellow Onion, cut into 1/4″-thick half-moon slices
1 Large Jalapeno, seeded and finely chopped (leave some seeds in for added heat)
1/2 C Fresh Cilantro, chopped
1/2 tsp Extra Virgin Olive Oil
1/2 tsp Fresh Ground Black Pepper (to taste)
1/2 tsp Kosher Salt (to taste)
1/2 tsp Smoked Paprika

Method:

1.  Preheat grill to medium high heat.  Rub ears of corn with a small amount of I Can’t Believe it’s Not Butter, taking care to spread it thinly and evenly.  Tear off two sheets of aluminum foil, place ears on each piece and sprinkle with fresh ground black pepper.  Roll up the corn in foil, twisting the ends to seal.  Place on the grill for 20 minutes, turning every 5-10 minutes.

2.  Coat a grill pan with nonstick cooking spray.  Place onion on pan, spray with a fine mist of cooking spray and sprinkle peppers on top.  Sprinkle with black pepper and a pinch of kosher salt.  Grill peppers and onions for 8-15 minutes until slightly charred and crispy.

3.  Remove corn from grill and discard aluminum foil and set aside to cool for about 10 minutes.  Chop the tomato, cilantro, and jalapeno.  Coarsely chop the grilled peppers and onions.

4.  Using a large bowl as a reservoir, cut corn off the cob.  Add tomato, peppers, cilantro, olive oil and jalapeno, tossing to combine.  Sprinkle with salt, pepper and smoked paprika.  Stir the salad and have a taste…Add more pepper and salt, as needed.  Enjoy!

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Charoset

Charoset is a traditional Jewish dish eaten during the Passover Seder.  It symbolizes the clay that the enslaved Hebrews used in ancient Egypt to make bricks for the Pharoah’s store houses and supply centers.

You’re probably thinking, why would I want to prepare a dish that’s akin to gritty clay?  The coarsely chopped apples and walnuts are the only thing remotely close to the creation you’re envisioning.  This dish is more like a dessert:  honey, wine and apple are major components that balance the earthy walnuts and spicy cinnamon.

I munch on charoset throughout the Seder (and in the days after…gotta love leftovers!) by scooping it up with pieces of Matzoh.  Over the years I’ve learned that a pinch of horseradish does the trick to offset the sweetness (this combination is strangely addicting…).  I invite you to open your mind and try something new–I guarantee you’ll be hooked!  Save some prep time by using a food processor to chop the apples.

Ingredients:

4 Apples (2 golden delicious; 2 red delicious), peeled and sliced into 8 sections per apple
Juice from 1/2 Lemon
1 C Walnuts, coarsely chopped
2 tsp Cinnamon
3 T Sugar
1/4 C Concord Manischewitz Wine (Mogan David works well too)
2-3 T Honey

Method:

1.  Place apples in a food processor and pulse until coarsely chopped.  Drizzle with lemon juice and transfer to a large bowl.

2.  Add walnuts, cinnamon, sugar, Manischewitz wine, stir until evenly combined.  Sprinkle with more cinnamon to taste.

3.  Drizzle honey on top and gently fold until evenly coated.  Place in refrigerator for at least 30-45 minutes, stirring every fifteen to marinate the apples.

4.  Serve with pieces of Matzoh (horseradish optional).

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Turkey Gorgonzola Burgers

In true Forth of July fashion, I’d like to share one of my favorite burger recipes that I found on WomensHealthMag.com.  Brace yourself for a kick of flavor!

The distinct, sharp flavor of the Gorgonzola complements the robustness of the sun-dried tomatoes.  Generously pile on the cabbage or baby spinach and top with a tomato slice to balance the intense flavor.

If you’re eating alone, wrap up four to five raw patties in parchment paper and place in a freezer-safe ziplock bag.  Thaw for three to four hours before grilling.

Ingredients:

1 lb lean ground turkey
3 oz. Gorgonzola cheese, chopped
½ C sun-dried tomatoes, drained and chopped
2 cloves garlic, minced
2 tsp cumin powder
2 tsp vegetable oil
6 100% whole grain buns
6 T barbeque sauce
6 T mustard (honey mustard or Dijon are my faves)
Shredded cabbage or baby spinach
2 medium tomatoes, thickly cut into 6 slices
Extra Virgin Olive Oil
Fresh ground black pepper
Kosher salt

Method:

1.  Preheat grill to medium. Combine turkey, Gorgonzola, sun-dried tomatoes, garlic and cumin powder in a bowl.  Lightly mix together and form into 6 patties.  To seal in the juiciness, brush with EVOO and sprinkle with kosher salt and black pepper to taste.
2. Grill burgers for 4 to 5 minutes per side,  until slightly charred and internal temp is 165 degrees F.
3. Toast buns for 2 minutes.  Place burger on bun, top with a heaping pile of greens and a slice of tomato.    Serve with barbeque sauce and mustard, if desired.

Makes 6 servings.  293 cal, 11 g fat (4 sat), 27 g carbs, 4 g fiber, 545 mg sodium, 26 g protein.

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Honey Mustard Dipping Sauce

Sometimes bottled sauces just don’t cut it.  After preparing buffalo chicken fingers, I realized that I didn’t have my favorite condiment on hand.  A quick search on the Internet, a couple tweaks, and voila:  honey mustard dipping sauce!  It’ll kick your burger, hot dog, sandwich or chicken up a notch

Ingredients:

2/3 C Dijon Mustard
1/4 C Reduced Fat Sour Cream
1/4 C Honey
3/4 tsp Worstershire Sauce

Method:

Combine ingredients in a small bowl, stirring with a flexible rubber spatula until evenly combined.  Refrigerate before serving.

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Roasted Jalapeno Butter

Bored of your traditional buttery spread?  Adding a charred jalapeno to butter (or a butter substitute) adds a smokey, flavorful dimension t0 liven up any dish.  Spread it on toast, grilled corn on the cob or corn bread.  This recipe is easy to create and it keeps remarkably well in the refrigerator.

Ingredients:

2 Jalapeno Peppers
Cooking Spray
7 tsp Unsalted Butter or (for a lighter version, I Can’t Believe It’s Not Butter Light), softened
1 tsp Lime Zest
2 tsp Honey
1/4 tsp Salt
1 Small Paper Bag

Method:

1.  Preheat grill to medium-high.  Place jalapeno on grill rack coated with cooking spray.  cover and grill for 10 minutes or until blackened and charred, turning occasionally.

2.  Place jalapeno in small paper bag and fold tightly to seal.  Let stand 5 minutes.

3.  Peel and discard skins; cut in half lengthwise.  Discard stem, seeds and membranes (leave a few seeds in for more heat).

4.  Finely chop and combine with butter, lime zest, honey and salt in a small bowl.  Stir well.

5.  Store in an airtight container in the refrigerator.  Spread on bread and vegetables for a smoky-sweet addition to your meal.

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