Chilton County Peaches: Pork with Peach Salsa
July 30, 2010
Yesterday, I did a television cooking segment for NBC 13 Daytime Alabama featuring fresh Chilton County Peaches. One of the three recipes I made was Pork Chops with Peach Salsa which was featured on my site a few weeks back. It had such huge views that I was requested to feature it again. Here you go. I hope you enjoy.
Pork and Peach Salsa
Prep:
20 minutes
Cook:
13 minutes
Yield:
4 servings
Ingredients
1 cup peach preserves
1 tablespoon honey
11/2 pound boneless, skinless thinly sliced pork chops
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
2 large fresh peaches, seeded, chopped (about 11/2 cups) and divided
1 tablespoon fresh lime juice
1 tablespoon honey
1 tablespoon finely chopped red onion
2 teaspoon finely chopped fresh cilantro
1/4 teaspoon chipotle seasoning
1 tablespoon honey
11/2 pound boneless, skinless thinly sliced pork chops
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
2 large fresh peaches, seeded, chopped (about 11/2 cups) and divided
1 tablespoon fresh lime juice
1 tablespoon honey
1 tablespoon finely chopped red onion
2 teaspoon finely chopped fresh cilantro
1/4 teaspoon chipotle seasoning
Preparation
1. Preheat grill, grill pan or large lightly greased skillet to medium-high heat.
2. Combine preserves and honey in a small saucepan over low heat, stirring for 5 minutes. Remove from heat and set aside
3. Place pork in a shallow dish; season with salt and red pepper flakes. Brush peach preserve mixture over pork, tossing well to coat. Let stand 10 minutes at room temperature.
4. In a separate bowl, combine remaining peaches and remaining ingredients; set aside.
5. Remove pork from preserve mixture and place pork on a lightly greased grill rack coated with cooking spray. Grill over medium-high heat 4 minutes on each side or until done. Serve with fresh Peach Salsa.
2. Combine preserves and honey in a small saucepan over low heat, stirring for 5 minutes. Remove from heat and set aside
3. Place pork in a shallow dish; season with salt and red pepper flakes. Brush peach preserve mixture over pork, tossing well to coat. Let stand 10 minutes at room temperature.
4. In a separate bowl, combine remaining peaches and remaining ingredients; set aside.
5. Remove pork from preserve mixture and place pork on a lightly greased grill rack coated with cooking spray. Grill over medium-high heat 4 minutes on each side or until done. Serve with fresh Peach Salsa.
Light, Oven-Fried and Delicious: Panko-Crusted Fish Sticks
July 28, 2010
Since I was born and raised in the south, I can honestly say I have tried a lot of great fried foods. Over the years, I have worked hard to lighten some of my favorite southern dishes. These Panko-Crusted Fish Sticks have to be one of my favorites. When I made them recently, everyone was raving about them and begged for the recipe. Not only because they were so pretty, but the flavor was out of this world. I served them with this simple sauce, and dinnertime was a hit. These make a great appetizer or main dish for anytime during the year. This recipe also works great with chicken, cut into thin strips.
Panko-Crusted Fish Steaks
Prep:
10 minutes
Cook:
14 minutes
Yield:
4 servings
Ingredients
1/2 cup reduced-fat mayonnaise
2 tablespoons pickle relish
2 tablespoons capers
2 teaspoons chopped fresh dill
1 cup panko breadcrumbs (Japanese breadcrumbs)
1/2 teaspoons paprika
1 cup all-purpose or whole wheat flour
2 egg whites, lightly beaten
11/2 pound grouper or cod, cut into 11/4-inch slices
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
2 tablespoons pickle relish
2 tablespoons capers
2 teaspoons chopped fresh dill
1 cup panko breadcrumbs (Japanese breadcrumbs)
1/2 teaspoons paprika
1 cup all-purpose or whole wheat flour
2 egg whites, lightly beaten
11/2 pound grouper or cod, cut into 11/4-inch slices
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
Preparation
1. Combine mayonnaise, relish, capers and dill in a small bowl. Refrigerate until ready to serve.
2. Combine panko and paprika in a shallow dish. Place flour in another separate dish and egg whites in the third.
3. Season fish with salt and pepper. Dip fish in flour, then egg and dredge in panko mixture, pressing firmly to coat. Place on a large lightly greased baking sheet. Bake at 400F 10 to 12 minutes or until fish flakes evenly when tested with a fork. Serve with mayonnaise mixture
2. Combine panko and paprika in a shallow dish. Place flour in another separate dish and egg whites in the third.
3. Season fish with salt and pepper. Dip fish in flour, then egg and dredge in panko mixture, pressing firmly to coat. Place on a large lightly greased baking sheet. Bake at 400F 10 to 12 minutes or until fish flakes evenly when tested with a fork. Serve with mayonnaise mixture
Big Exciting News: My Upcoming Cookbook
July 26, 2010
I have some big news. Very big news!!! For those of you who have not heard, I am working on a cookbook, and the manuscript is due September 15th. It is more work than I ever imagined, and I can’t thank my kids, family and friends enough for their understanding during this busy time.
It is a very “big” book. When I say “big”, I mean it. 400 recipes. The book will be out spring 2011. It is a very exciting time, and I couldn’t have done any of this everyone’s awesome support. I cannot thank you enough.
I will blog more about it in the coming months. Stay tuned . . .
Homemade Strawberry-Blueberry Popsicles
July 23, 2010
My daughter, Leigh and I, were trying to figure out what to do with some fresh strawberries and blueberries. Since it’s been so hot outside (100 degrees today), I thought, how about popsicles? With only 3 ingredients, these Strawberry-Blueberry Popsicles were a home-run. They taste great, especially with chunks of fresh strawberries. Thank you, Leigh, for all of your help making these.
Homemade Strawberry-Blueberry Popsicles
Prep:
25 minutes
Yield:
8 servings
Ingredients
1 (4-serving size) package strawberry-flavored gelatin
1/4 cup boiling water
2 cups fresh strawberries, halved and divided
1 cup fresh blueberries
1/4 cup boiling water
2 cups fresh strawberries, halved and divided
1 cup fresh blueberries
Preparation
1. Dissolve gelatin in boiling water. Stir in 1/4 cup ice cold water. Let cool.
2. Pour cooled gelatin mixture into a blender. Add 11/2 cups strawberries and blueberries; blend until smooth. Gently stir in remaining strawberries.
3. Pour strawberry mixture evenly into 8 popsicle molds or small cups and insert sticks. Freeze at least 8 hours or overnight until solid.
To unmold, rinse under warm water. Lift out carefully.
2. Pour cooled gelatin mixture into a blender. Add 11/2 cups strawberries and blueberries; blend until smooth. Gently stir in remaining strawberries.
3. Pour strawberry mixture evenly into 8 popsicle molds or small cups and insert sticks. Freeze at least 8 hours or overnight until solid.
To unmold, rinse under warm water. Lift out carefully.
Crisp, Fresh and Flavorful: Basil-Citrus Shrimp Salad
July 21, 2010
I’m on a main-dish salad kick this week since it’s so hot outside. I’m also so busy developing and testing recipes for a Christmas project for a major brand. It is so fun to think about Christmas and smell holiday dishes cooking in my kitchen in July. Testing heavier recipes for work makes me want something really light and healthy for dinner. This recipe is one of my favorites for this time of year. I love the freshness of grapefruit, oranges and basil served with the shrimp. When I make this, it’s gone within minutes. It’s very low in carbs, fat, calories and gluten-free.
Basil-Citrus Shrimp Salad
Prep:
20 minutes
Cook:
5 minutes
Yield:
4 to 6 servings
Ingredients
1 1/2 pounds unpeeled, medium-size shrimp (*Frozen shrimp, thawed may be used)
2 tablespoons diced shallots or purple onion
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon freshly ground pepper
6 cups romaine lettuce leaves
1 cup pink grapefruit sections (about 1 large)
1 cup orange sections (about 1 large)
3 tablespoons chopped fresh basil
2 tablespoons diced shallots or purple onion
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon freshly ground pepper
6 cups romaine lettuce leaves
1 cup pink grapefruit sections (about 1 large)
1 cup orange sections (about 1 large)
3 tablespoons chopped fresh basil
Preparation
1. Bring 11/2 quarts water to boiling. Add shrimp; cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water. Peel, devein, remove tails and chill.
2. In a large bowl combine shallots, lemon juice, Dijon and pepper. Add shrimp; tossing gently to coat.
3. Line a large serving bowl or platter with lettuce leaves and spoon shrimp in center. Add grapefruit and oranges; top with fresh basil.
2. In a large bowl combine shallots, lemon juice, Dijon and pepper. Add shrimp; tossing gently to coat.
3. Line a large serving bowl or platter with lettuce leaves and spoon shrimp in center. Add grapefruit and oranges; top with fresh basil.
Good For You Weeknight Recipe: Healthy Taco Salad
July 18, 2010
People ask me all of the time for healthier versions of recipes, and this is one of my all-time favorite main-dish salads. This Healthy Taco Salad recipe has only 184 calories, 4 grams of fat and 19 carbohydrates per serving. It’s so easy starting with a homemade taco seasoning blend for the beef and homemade baked corn tortilla strips. This recipe can also be gluten-free substituting gluten-free tortillas and gluten-free salsa. Enjoy for a simple, healthy weeknight dinner.
Healthy Taco Salad
Prep:
20 minutes
Cook:
25 minutes
Yield:
4 servings
Ingredients
3 (6-inch) corn tortillas
Cooking spray
11/4 teaspoon paprika, divided
3/4 pound extra lean ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1/2 cup water
6 cups iceberg lettuce
3 Roma tomatoes, chopped
1/2 cup chopped red onion
1/2 cup salsa
4 tablespoons nonfat Greek yogurt
Avocado (optional)
For Gluten-free option, purchase gluten-free tortillas and gluten-salsa
Cooking spray
11/4 teaspoon paprika, divided
3/4 pound extra lean ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1/2 cup water
6 cups iceberg lettuce
3 Roma tomatoes, chopped
1/2 cup chopped red onion
1/2 cup salsa
4 tablespoons nonfat Greek yogurt
Avocado (optional)
For Gluten-free option, purchase gluten-free tortillas and gluten-salsa
Preparation
1. Preheat oven to 350°F. Cut each tortilla into 8 wedges and arrange wedges in a single layer on a baking sheet. Coat wedges with cooking spray and sprinkle with 1/4 teaspoon paprika. Bake 15 minutes or until lightly browned and crisp. Let cool.
2. In a large nonstick skillet, cook beef over medium-high heat until browned, stirring to crumble. Stir in chili powder, remaining paprika, cumin, garlic powder and salt, mixing well. Add 1/2 cup water. Reduce heat, and simmer 5 minutes, stirring occasionally or until water has evaporated.
3. On each of 4 individual serving plates, arrange lettuce. Top evenly with ground beef, tomatoes, onion and tortilla wedges. Top with salsa, Greek yogurt, and avocado, if desired.
2. In a large nonstick skillet, cook beef over medium-high heat until browned, stirring to crumble. Stir in chili powder, remaining paprika, cumin, garlic powder and salt, mixing well. Add 1/2 cup water. Reduce heat, and simmer 5 minutes, stirring occasionally or until water has evaporated.
3. On each of 4 individual serving plates, arrange lettuce. Top evenly with ground beef, tomatoes, onion and tortilla wedges. Top with salsa, Greek yogurt, and avocado, if desired.
Summer Drinks for Kids and Adults: Orange Margaritas (with and without alcohol)
July 16, 2010
Okay, so occasionally I splurge and post a recipe that’s not the healthiest, but it’s the weekend, right? Here is a recipe for Orange Margaritas that’s great. I have to credit this beverage to Kay, who makes the best cocktails. We love going swimming at her fabulous pool, and she even makes non-alcocholic versions for the kids. This is a great summertime drink that’s perfect when you want something really easy but special and delicious.
Orange Margaritas
Prep:
5 minutes
Yield:
4 servings
Ingredients
1/2 cup orange juice with mango
1 cup triple sec
3 cups ice
1 cup tequila
4 frozen margarita glass
Salt if desired
Lime and orange slices
Nonalcoholic version: see below
1 cup triple sec
3 cups ice
1 cup tequila
4 frozen margarita glass
Salt if desired
Lime and orange slices
Nonalcoholic version: see below
Preparation
1. In a blender, combine orange juice, Triple Sec and ice. Puree until completely blended. Add the tequila and puree for 2 seconds more.
2. Pour the mixture into the frozen margarita glasses topped with salt, if desired, and serve.
For nonalcoholic version. In a blender, combine 1 can frozen limeade, 3 cups water, 1/2 cup fresh orange juice and 1 cup ice. Blend well.
2. Pour the mixture into the frozen margarita glasses topped with salt, if desired, and serve.
For nonalcoholic version. In a blender, combine 1 can frozen limeade, 3 cups water, 1/2 cup fresh orange juice and 1 cup ice. Blend well.
Taste of Summer: Savory Tomato-Basil Pie
July 14, 2010
When I worked at Southern Living Magazine, we tested a lot of Tomato Pie recipes. I have been searching for one without mayonnaise that was lighter, healthier and still tasted great. My assistant, Alatia, told me about one that she made recently. This Tomato-Basil Pie is super easy, and it makes great use of summery fresh tomatoes and basil. My kids said it tasted similar to a pizza, and they loved it. This is a great recipe idea for a party appetizer, light main-dish dinner or lunch. Serve with a drizzle of balsamic if you like. It’s a true taste of summer.
Tomato-Basil Pie
Prep:
15 minutes
Cook:
25 to 30 minutes
Yield:
8 servings
Ingredients
1 (15 ounce) package refrigerate piecrust (see note below)
5 slices mozzarella cheese
3 ripe tomatoes, thinly sliced
1/4 teaspoon sea salt
1/8 teaspoon freshly ground pepper
2 teaspoons olive oil
1/3 cup chopped fresh basil
5 slices mozzarella cheese
3 ripe tomatoes, thinly sliced
1/4 teaspoon sea salt
1/8 teaspoon freshly ground pepper
2 teaspoons olive oil
1/3 cup chopped fresh basil
Preparation
1. Preheat oven to 350F.
2. Unroll 1 piecrust and place in a 9-inch pieplate. Unroll remaining crust and press over bottom crust; gently roll or press crusts together. Fold edges under and crimp. Arrange cheese slices evenly over bottom of crust. Top with sliced tomatoes; sprinkle with salt and pepper. Drizzle with olive oil.
3. Bake in preheated oven 45 to 50 minutes or until crust is golden brown. Let cool 10 minutes. Top with fresh basil and serve immediately.
Feel free to use only 1 crust for a thinner crust. If using only one, bake in preheated oven for only 25 minutes or until golden brown.
2. Unroll 1 piecrust and place in a 9-inch pieplate. Unroll remaining crust and press over bottom crust; gently roll or press crusts together. Fold edges under and crimp. Arrange cheese slices evenly over bottom of crust. Top with sliced tomatoes; sprinkle with salt and pepper. Drizzle with olive oil.
3. Bake in preheated oven 45 to 50 minutes or until crust is golden brown. Let cool 10 minutes. Top with fresh basil and serve immediately.
Feel free to use only 1 crust for a thinner crust. If using only one, bake in preheated oven for only 25 minutes or until golden brown.
Special Snack Treat: Chunky Nut and Dried Fruit Granola
July 13, 2010
One of my favorite things to snack on is granola. In town, Big Sky Granola is one of my favorites because it’s chunky like this Chunky Nut and Dried Fruit Granola recipe. I made this for a special treat for my friend who just had surgery, and she took one bite and said, “This granola rocks!” It is as good as it looks and full of wonderful ingredients.
Chunky Nut and Dried Fruit Granola
Prep:
15 mintues
Cook:
1 hour, 15 minutes
Yield:
10 cups
Ingredients
4 cups organic old-fashioned uncooked oats
1 cup unsalted, roasted sunflower seeds, already shelled
1 cup organic whole walnuts
3/4 cup whole natural almonds
1/2 cup flax seeds
1/2 cup butter
1/2 cup honey
1/2 cup lightly browned sugar
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup dried berry mix (or a mixture of dried cranberries, blueberries or cherries)
1 cup dried, chopped apricots
2 tablespoons toasted coconut (optional)
1 cup unsalted, roasted sunflower seeds, already shelled
1 cup organic whole walnuts
3/4 cup whole natural almonds
1/2 cup flax seeds
1/2 cup butter
1/2 cup honey
1/2 cup lightly browned sugar
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup dried berry mix (or a mixture of dried cranberries, blueberries or cherries)
1 cup dried, chopped apricots
2 tablespoons toasted coconut (optional)
Preparation
1. Preheat oven to 275F.
2. In a large mixing bowl, combine oats, sunflower seeds, walnuts, almonds and flaxeed. Set aside.
3. In a small saucepan, combine butter, honey and brown sugar over low heat, and cook 5 minutes, stirring occasionally. Remove from heat and stir in vanilla, cinnamon and nutmeg.
4. Stir butter mixture into oats mixture, mixing until well coated. Press out firmly onto a large rimmed baking sheet. Bake in preheated oven for 1 hour and 10 minutes or until lightly browned (do not stir during baking). Let cool completely in pan.
5. When granola is cool, bread apart into chunks and stir in dried fruit and coconut, if desired. Store granola in an airtight container up to 5 days.
2. In a large mixing bowl, combine oats, sunflower seeds, walnuts, almonds and flaxeed. Set aside.
3. In a small saucepan, combine butter, honey and brown sugar over low heat, and cook 5 minutes, stirring occasionally. Remove from heat and stir in vanilla, cinnamon and nutmeg.
4. Stir butter mixture into oats mixture, mixing until well coated. Press out firmly onto a large rimmed baking sheet. Bake in preheated oven for 1 hour and 10 minutes or until lightly browned (do not stir during baking). Let cool completely in pan.
5. When granola is cool, bread apart into chunks and stir in dried fruit and coconut, if desired. Store granola in an airtight container up to 5 days.
Easy as Can Be: Brownie S’Mores
July 11, 2010
Recently, Naturally Nora, a company specializing in all natural baking mixes, asked me to experiment with some of their mixes. Their cake mixes, brownie mixes and frostings have no artificial colors, artificial flavors, preservatives or hydrogenated oil. I was so excited to try their mixes. My kids went nuts over their brownie mix, and it worked great in this simple Brownie S’mores recipe. It was so fun to make these with the kids-a wonderful summertime afternoon project.
Brownie S'mores
Prep:
10 minutes
Cook:
45 to 50 minutes
Yield:
Makes 20 servings
Ingredients
1 box Brownie Mix (I used Naturally Nora)
2 cups mini marshmallows
20 full graham crackers, halved
2 cups mini marshmallows
20 full graham crackers, halved
Preparation
1. Prepare brownie mix according to package directions. Let cool and cut into 1-inch squares.
2. Preheat oven to broil.
3. Place 10 graham cracker halves on an aluminum-lined large baking sheet. Place individual brownie squares on each graham cracker half. Top each brownie with 11/2 tablespoons marshmallows. Broil with electric door partially opened for 1 minute or until marshmallows look golden and roasted. Top with remaining graham cracker and press down slightly. Serve immediately.
Note: You can also cook these on indirect heat over the grill.
2. Preheat oven to broil.
3. Place 10 graham cracker halves on an aluminum-lined large baking sheet. Place individual brownie squares on each graham cracker half. Top each brownie with 11/2 tablespoons marshmallows. Broil with electric door partially opened for 1 minute or until marshmallows look golden and roasted. Top with remaining graham cracker and press down slightly. Serve immediately.
Note: You can also cook these on indirect heat over the grill.