March Madness Munchies

5 Comments | Written on March 31, 2010 at 5:00 am , by Kristina Vanni

This is it!  We are down to the final four as college basketball fever sweeps the nation.  As you cheer on your alma mater or favorite team, all it takes is a little creativity to whip up a snack that is a slam dunk!  If you love sliders, this recipe is for you.  Believe me, these bite-sized cheeseburgers are addictive.  The best part is, these fun appetizers look like little basketballs in a basket!

SLAM DUNK CHEESEBURGER BITES

8 packaged frozen meatballs, thawed

1 package (1.9 ounce) frozen mini fillo shells (15 shells)

4 ounces finely shredded cheddar cheese

1/4 cup ketchup

8 Bread & Butter pickles, halved

1.  Preheat oven to 350 degrees.  Halve each meatball and set aside.

2.  Remove fillo shells from plastic tray and place shells in a small baking dish.  Place about 2 teaspoons cheese into each shell.  Spoon about 1/2 teaspoon ketchup over cheese, and place a pickle half on top of ketchup.  Top each with a meatball half, rounded side up.

3.  Bake for 10-12 minutes, or until shells are golden and crispy.  Serve hot.  Makes 15 completely addicting and fun appetizers that look like little basketballs in a basket!

Happy Passover!

No Comments | Written on March 30, 2010 at 5:00 am , by Kristina Vanni

Looking for a new and delicious way to jazz up matzo this Passover?  I recently visited the M Resort in Las Vegas and attended the “Martini Time with Chef Tina” live cooking show.  She demonstrated this fabulous recipe just in time for Passover!

LEMON-ALMOND CAKE WITH LEMON CURD FILLING

Lemon Curd:

1/2 cup fresh lemon juice

2 teaspoons finely grated fresh lemon zest

1/2 cup sugar

3 large eggs

3/4 stick (6 Tablespoons) unsalted butter, cut into bits

Lemon-Almond Cake:

Cooking spray

2 teaspoons matzo cake meal

4 large egg yolks

1 cup sugar

1/4 cup matzo cake meal

1 1/2 teaspoons water

1/2 teaspoon grated lemon rind

1 teaspoon fresh lemon juice

1/4 teaspoon salt

1/4 cup blanched almonds, ground

4 large egg whites

1 cup lemon curd

2 cups fresh raspberries

Directions:

For lemon curd, whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan.  Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.Transfer lemon curd to a bowl and cover with plastic wrap.  Chill until cold at least 1 hour.

Preheat oven to 350 degrees.  For the cake, coat a 9-inch springform pan with cooking spray.  Dust pan with 2 teaspoons matzo cake meal.  Place the egg yolks in a large bowl and beat with a mixer at high speed for 2 minutes.  Gradually add 1 cup sugar, beating until thick and pale (about 1 minute).  Add 1/4 cup matzo cake meal, 1 1/2 teaspoons water, 1/2 teaspoon grated lemon rind, fresh lemon juice, and 1/4 teaspoon salt; beat just until blended.  Fold in the almonds.

Place egg whites in a large bowl.  Using clean, dry beaters, beat egg whites with a mixer at high speed until stiff peaks form.  Gently stir 1/4 of egg whites into egg yolk mixture; gently fold in remaining egg whites.  Spoon batter into prepared pan.

Bake at 350 degrees for 35 minutes or until golden brown and set.  Cool for 10 minutes in pan on a wire rack.  Run a knife around edge of cake and remove cake from pan.  Cool completely on a wire rack.  (Cake will sink in center as it cools.)  Spread 1 cup lemon curd in center of cake and top with raspberries.  Cut cake into wedges using a serrated knife.  Serve immediately.

Stay tuned to “The Daily Dish” next week for a full recap of all the culinary offerings at the M Resort and a video from Chef Tina’s cooking show!

Monkey Bread Pizza

No Comments | Written on March 29, 2010 at 5:00 am , by Kristina Vanni

In times like these, we are all watching our wallets.  When spending is tight, it is time to get creative with meals.  On store shelves right now is a Better Homes and Gardens Special Interest Publication called “Dinners For Less.”  The magazine is filled with budget friendly recipes designed to help you save at the grocery store.  I contributed a few of my own “Budget Diva” recipes, and this easy 3-ingredient is one of my favorites.  Be sure to grab “Dinners For Less” soon, it is only out until early May!

Monkey Bread Pizza

MONKEY BREAD PIZZA

Ingredients:

1 tube refrigerated biscuits (10-count)

1/2 cup pizza sauce or spaghetti sauce

1 cup shredded mozzarella cheese

Directions:

Grease a 12-inch pizza pan. Sprinkle with cornmeal (optional). Separate the biscuits, then snip or cut each biscuit into 4 pieces. Place the pieces in a bowl with the sauce and toss to coat. Arrange dough pieces in an 8-inch circle in the pizza pan. Sprinkle with the cheese. Bake in a 400 degree oven for about 15 minutes or until golden.

Casino Night Canapés

1 Comment | Written on March 26, 2010 at 5:00 am , by Kristina Vanni

Don’t gamble with your food!  Next time you host a game night, these recipes will keep your high rollers happy.  I used Valtrompia bread tube pans to create bread in the shape of card suits.  However, you can use your favorite bread and then cut out hearts, diamonds, spades and clubs with cookie cutters.  For a quick and easy option simply use cocktail bread.

Invite over a few friends, set up a bar, and make these Casino Night Canapés.  It’s like a trip to Vegas in your own home!

HAM SALAD

2 cups diced ham

1 cup diced celery

2 Tablespoons sweet pickle relish

1/2 cup mayonnaise

1/2 teaspoon lemon pepper seasoning

Place all ingredients in a food processor and pulse until ingredients are finely chopped and blended. Cover and chill.

EGG SALAD

6 hard-cooked eggs- peeled and chopped

1/4 cup finely chopped celery

2 Tablespoons mayonnaise

2 Tablespoons sour cream

1 Tablespoon finely chopped flat leaf parsley

2 teaspoons finely chopped fresh tarragon (or 1/2 teaspoon dried)

2 teaspoons Dijon mustard

1/2 teaspoon lemon juice

1/2 teaspoon celery seeds

1/4 teaspoon salt

1/8 teaspoon black pepper

Place all ingredients in a mixing bowl and stir gently until combined. Cover and chill.

CURRIED CHICKEN SALAD

2 cups diced cooked chicken

1/4 cup mango chutney (like Major Grey’s)

1/4 cup mayonnaise

1/4 cup diced celery

1/4 cup diced radishes

1/4 cup sliced green onion

1 teaspoon curry powder

1 teaspoon lemon juice

1/2 teaspoon salt

1/8 teaspoon pepper

Place all ingredients in a food processor and pulse just until finely chopped and blended.  Cover and chill.

TUNA SALAD

1 can (12 ounces) chunk light tuna in water; well drained

1/3 cup mayonnaise

1/4 cup minced celery

3 Tablespoons minced sweet pickles

3 Tablespoons minced red onion

1 Tablespoon minced parsley

1/4 teaspoon Dijon mustard

1 clove minced garlic

1/2 teaspoon salt

1/4 teaspoon pepper

Combine all ingredients in a small mixing bowl until combined.  Cover and chill.

Three Cookies For The Price of One

1 Comment | Written on March 25, 2010 at 5:00 am , by Kristina Vanni

I admit it – I love cookies!  From oatmeal to chocolate chip or peanut butter to snickerdoodles, there is nothing like a warm batch of cookies from the oven.  I have been making this recipe for years because it satisfies any cookie craving.  In fact, it is like three of your favorite cookies in one!  Chocolate-Lovers Oatmeal Delights combine the decadence of a double chocolate chip cookie, with the chewy bite of an oatmeal cookie and finally the nutty goodness of a peanut butter cookie.  Luckily one batch makes a lot of cookies so you will have enough to share!

CHOCOLATE-LOVER’S OATMEAL DELIGHTS

1-1/4 cups all-purpose flour

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, room temperature (2 sticks)

1-1/2 cups granulated sugar

1 egg

1/4 cup water

1 teaspoon vanilla extract

3 cups quick-cooking oatmeal (not instant or old-fashioned rolled oats; it will say quick-cooking)

1 cup semisweet chocolate chips

1 cup peanut butter chips

1.  Heat oven to 350 degrees.  In a medium bowl, combine the flour, cocoa powder, baking soda, and salt; set aside.

2.  In a very large mixing bowl, cream the butter on medium speed for 30 seconds.  Add the sugar and beat until combined, scraping the sides of bowl occasionally.  Beat in egg, water, and vanilla until combined.  Beat in as much of the flour mixture as you can.

3.  Using a wooden spoon or large rubber scraper, stir in any remaining flour mixture and the oatmeal.  Stir in chocolate chips and peanut butter chips.

4.  Drop dough by rounded tablespoons 2 -inches apart on an ungreased, or parchment-lined cookie sheet.  Bake for about 10 minutes or until the edges are just set.  Remove cookie sheet from oven and let them sit for about a minute before you remove them to a wire rack to cool.  Makes about 48 cookies.

Have Your Pasta and Eat It Too!

No Comments | Written on March 24, 2010 at 5:00 am , by Kristina Vanni

Who doesn’t love a big bowl of pasta?  Yet, with the low-carb trend a few years back, our favorite starch soon became off limits.  We now know that carbohydrates are essential to a healthy diet, and consuming whole grains are the way to go.  In fact, according to the FDA, a diet rich in products that contain soluble fiber, may reduce the risk of heart disease and some cancers.

Little did I know, that right in the middle of my hometown of Libertyville, IL stands a century-old pasta factory that produces the highest fiber pasta available!  Recently, I was lucky enough to get a tour of the Fould’s pasta factory.  Fould’s president, Chris Bradley, showed me how their products are made from start to finish and introduced me to Fiber Wise, the highest fiber pasta on the market!  One serving of traditional pasta has 2 grams of fiber, while Fiber Wise provides 12 grams per serving.

I couldn’t wait to get home, try the pasta for myself and create a high fiber recipe to share!  With the addition of toasted whole wheat breadcrumbs, this recipe is a delicious and healthy way to increase your fiber intake.  This is a guilt-free pasta meal that you can feel good about !

HIGH FIBER PENNE WITH WHOLE WHEAT TOASTED BREADCRUMBS

3 Tablespoons olive oil, divided

2 cloves garlic

2/3 cup whole wheat bread crumbs (about 1-1/2 slices)

1/4 cup chopped flat leaf parsley

1/2 teaspoon each of dried basil, oregano, and rosemary

1/2 teaspoon grated fresh lemon zest

1/4 teaspoon crushed red pepper flakes

2-1/2 cups high fiber penne pasta

2 Tablespoons butter

2 Tablespoons flour

1/2 teaspoon salt

2/3 cup skim milk

1/4 cup freshly grated Parmesan cheese

3 Tablespoons coarsely chopped sun-dried tomatoes (packed in oil)

1/2 cup grated part-skim mozzarella cheese

1.  Preheat oven to 350 degrees.

2.  Heat 2 Tablespoons of the olive oil in a small skillet over medium heat.  Add the garlic, breadcrumbs, parsley, basil, oregano, rosemary, lemon zest, and pepper flakes.  Cook, stirring constantly, until breadcrumbs are toasted, about 2 minutes.  Remove pan from heat and set aside.

3.  Cook pasta according to package directions and drain.

4.  While pasta is cooking, prepare sauce:  Melt the butter and remaining 1 Tablespoon of olive oil in a medium saucepan.  Add the flour and salt; cook and stir for 1 minute until blended.   Add milk and stir constantly until the mixture thickens.  Stir in the Parmesan and sun-dried tomatoes.  Turn off heat and stir in cooked penne until it is coated with the sauce.

5.  Transfer the penne into a 2-quart baking dish coated with cooking spray or a little olive oil.  Scatter the mozzarella cheese over top, then the prepared breadcrumb mixture.  Bake for about 15 minutes or until hot.   Serves 6.

Dinner in a Snap!

No Comments | Written on March 23, 2010 at 5:00 am , by Kristina Vanni

On busy weeknights, this recipe is a complete meal.  The orange glazed pork chops are sweet and succulent, while the broccoli cornbread stuffing is a great way to enjoy your veggies.  This dinner is so quick and convenient it will soon become one of your favorite go-to meals!

ORANGE-GLAZED PORK CHOPS WITH BROCCOLI CORNBREAD STUFFING

Pork Chops and Orange Sauce:

1 cup orange juice

2 Tablespoons packed brown sugar

2 teaspoons cornstarch

1 teaspoon salt

1/2 teaspoon dry mustard

2 Tablespoons butter

4 pork chops, 3/4-inch thick

Broccoli Cornbread Stuffing:

1 package (10 ounces) frozen chopped broccoli

1 package (6 ounces) cornbread stuffing mix

2 Tablespoons toasted slivered almonds

Orange slices for garnish (optional)

1.  In a small saucepan, whisk together the orange juice, brown sugar, cornstarch, salt, and dry mustard.  Heat to boiling, stirring constantly; boil and stir until thickened. Stir in butter; set aside.

2.  To prepare pork chops:  Pork chops can be prepared by your preferred method.  If you grill or broil them, brush with some orange sauce as they are cooking.  If you pan-fry them, do not coat with orange sauce until they are just cooked, as the sauce could burn.  Pass any leftover sauce at the table.

3.  For the stuffing and broccoli:  Prepare frozen broccoli as directed on package; set aside.  Prepare stuffing mix as directed on package, but stir in the cooked broccoli and almonds with the stuffing crumbs.

4.  Arrange stuffing and glazed pork chops on a serving platter and garnish with orange slices, if desired.  Pass orange sauce.  Serves 4.

Spring Cleaning For Your Kitchen

No Comments | Written on March 22, 2010 at 5:00 am , by Kristina Vanni

Saturday was the first day of Spring!  In honor of the vernal equinox, it is time to clean out the fridge, organize those cabinets and prepare your kitchen for all the new beginnings (and new recipes) of Spring!

Make your kitchen a cheerful and clutter-free place to work, and you’ll find that cooking will become much more enjoyable.  When organizing the kitchen, the goal is efficiency and time saving steps.  I like to divide the room into several different work centers.  Create a place near the refrigerator where food can be prepared, store your dishes in cupboards nearest the sink or dishwasher, and have a workplace near the stove where food can be cooled or transferred to serving dishes.  If you have extra space, make yourself a kitchen “office” where menus can be planned, shopping lists can be made, cookbooks and recipe files can be stored, etc.

Here are a few more hints to help you get organized:

-Organize your kitchen space to find a place for everything, and then remind your family to keep things in their place.

-Arrange your cabinets by placing most frequently used items within easy reach.  Put seldom-used dishes and equipment on higher shelves or in back of closets.

-Turntables have many uses to keep things in easy reach.  Use them to store spices, canned goods, cleaners, etc.

-A dish drainer or plate rack can organize paper bags, lids, cake pans, baking sheets and pie plates.

-Napkin holders or plastic berry baskets are perfect to hold envelopes of dry soup mixes, salad dressings and powdered drinks.

-Divided trays in drawers help keep flatware and cooking utensils organized.

-Store trays, cooling racks, and pans in a box on a low shelf.   Simply pull out the box like a drawer to reach what you need.

-Group your canned goods so vegetables, soups, fruits, etc., are together.

-“First in is first out” is a good rule for storage of canned goods, mixes, spices and foods in the refrigerator and freezer.  This is the best way to use ingredients before the expiration date.

-Store electric cords in empty foil or waxed paper cartons to avoid tangling.

-To protect shelves, use plastic coffee can lids under oils and shortening containers.  This also works well for sticky items such as molasses or syrups.

-To keep your place in a recipe, place all baking ingredients on the right side of the bowl before measuring or mixing.  As each ingredient is used, move it to the left side of the bowl.

-For extra counter space, pull out a drawer and put a tray, baking sheet or wooden chopping board on it.

-A bulletin board in the kitchen is handy because the kitchen is often the “crossroads” of family activities. If you want it out of sight, hang it inside the cupboard door.

-Magnets help keep shopping list, bottle opener or pairing knife in easy reach, or a recipe at eye level.

Chicago Style Cocktails

1 Comment | Written on March 19, 2010 at 5:00 am , by Kristina Vanni

No trip to Chicago is complete without a visit to Michigan Avenue and, of course, the John Hancock building.  If you are looking for a place to have a drink and enjoy a view, there is nothing like sipping cocktails from the Signature Room Lounge on the 95^th floor.

The swanky art deco vibe along with breathtaking views of the city below and the endless expanse of the lake beyond are a sight be behold.  (Note:  Some of the best views can be enjoyed from the floor to ceiling windows in the ladies restroom!)

The menu offers all of the typical cocktail hour favorites, along with a few signature items to represent Chicago.  My favorites are the Windy City Martini and the Lake Shore Martini.  Shake up one this weekend and enjoy a taste of Chi-town!

Windy City Martini

2 oz.  Bacardi Limon

1 oz.  Grand Marnier

1 oz.  Cranberry juice

1/2 oz.  Lime juice

Combine ingredients, with cracked ice in a cocktail shaker.  Shake well.  Pour into chilled cocktail glass.

Lake Shore Martini

1 1/2 oz.  Grey Goose Vodka

1 oz.  Raspberry Liqueur

Marquis de la Tour sparkling wine (or your favorite bubbly!)

Pour vodka and raspberry liqueur into a chilled martini glass, fill with sparkling wine, and stir.

Mom’s Meatloaf

1 Comment | Written on March 18, 2010 at 5:00 am , by Kristina Vanni

Meatloaf is one of those classic comforts foods that no matter what, your mom’s recipe was always the best.  With countless preparations, we all have our own way to enjoy this all-American favorite.  Here on Better Recipes, our members have uploaded their versions. From a Mediterranean Meatloaf to an Avocado Stuffed Meatloaf and even a low-fat version!

The distinguishing attribute of my mom’s meatloaf was a sweet crust from her signature brown sugar glaze.  I have been known to go back for second helpings of just the edges so I can sneak a few more bites of this sweet goodness.  Served with a generous scoop of mashed potatoes, some green beans, and a glass of milk –  meatloaf for dinner tastes like a big hug from mom!

HOME-STYLE MEAT LOAF WITH BROWN SUGAR GLAZE 

1/2 cup packed brown sugar

3 Tablespoons apple cider vinegar

3 Tablespoons water

1 teaspoon yellow mustard

1/8 teaspoon hot pepper sauce

2 eggs

1 cup cracker crumbs

1/2 cup ketchup

1/4 cup milk

1/2 cup finely chopped onion

1 clove garlic, minced

1-1/2 teaspoons salt

1/8 teaspoon pepper

1-1/2 pounds ground round

1/2 pound bulk pork breakfast sausage

1.  Heat oven to 400 degrees.  In a small saucepan, place brown sugar, vinegar, water, mustard, and hot pepper sauce.  Heat to boiling; set aside.

2.  Crack eggs into a mixing bowl and beat slightly.  Stir in cracker crumbs, ketchup, milk, onion, garlic, salt, and pepper.  Crumble beef and sausage into mixture and mix with your hands just until ingredients are combined.  Pat mixture into 9-by-5-inch loaf pan and pour brown sugar mixture over meat.

3.  Bake for 50-55 minutes until loaf is firm and glazed.  Let stand for 10 minutes before slicing.  Serves 8.

What’s your favorite way to prepare meatloaf?  Tell us in the comment section here and then upload your version to Better Recipes.  I can’t wait to hear!