Patriotic Pastries

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

Celebrate Independence Day with these Mixed Berry Tartlets.  The bite-sized red, white and blue desserts look patriotic and taste delicious!  The recipe is not only easy and convenient, but uses one of my favorite ingredients – lemon curd!  (Any of you dedicated “Daily Dish” readers started to notice some of my favorite go-to ingredients?)

Happy 4th of July everyone!  I hope you enjoy a happy and delicious holiday weekend surrounded by friends and family!

Mixed Berry Tartlets

1 package (15 ounces) rolled refrigerated unbaked pie crusts (2 crusts)

Nonstick cooking spray

2 Tablespoons granulated sugar

1 Tablespoon cornstarch

1 package (12 ounces) frozen mixed berries

1 Tablespoon lemon juice

1/3 cup whipping cream

1/3 cup purchased lemon curd

1 teaspoon granulated sugar

1/4 teaspoon vanilla extract

Fresh mint sprigs for garnish (optional)

1.  Let piecrust stand according to package directions.  Heat oven to 400 degrees.  Lightly coat twelve 2-1/2-inch muffin cups with cooking spray; set aside.

2.  For pastry shells, unroll pie crusts on lightly floured work surface.  Use a 3-1/2 to 4-inch round cutter to cut 6 rounds from each crust.  Lay and press rounds into prepared muffin cups, pleating edges to fit.

3.  For filling, in medium bowl combine the 2 Tablespoons sugar and cornstarch; stir into mixed berries along with the lemon juice.  (no need to thaw berries – it will mix well as you stir) Spoon filling into pastry shells.  Bake for about 20 minutes or until the pastry is deep golden brown.  Cool in muffin cups on wire rack for 5 minutes.  Carefully remove tartlets from muffin cups; cool completely on wire rack.

4.  In medium mixing bowl, combine whipping cream, lemon curd, the 1 teaspoon sugar, and vanilla.  Beat with a wire whisk or with electric mixer until mixture mounds and is fluffy.  Spoon a dollop onto each tartlet and garnish with a mint sprig.  Makes 12 tartlets.

Nutrition information per tartlet:  229 cal.; 12 g total fat (5 g sat. fat); 17 mg chol.; 152 mg sod.; 29 g carbo.; 2 g fiber; 1 g protein

Bella Melone

2 Comments | Written on June 29, 2010 at 5:00 am , by Kristina Vanni

In the summer, there is nothing like a light and refreshing fruit salad and right now the melons are so gorgeous!  With such a wonderful piece of fruit, you don’t have to do much to make beautiful dish.  This Italian inspired recipe uses cantaloupe and watermelon and dresses it up with a bit of honey, balsamic vinegar and a dash of black pepper.  I like to serve it out of champagne flutes with a sprig of mint to add a bit of sophistication to this fantastic seasonal produce.

I love the title of this recipe, “Bella Melone” meaning “Beautiful Melon” in Italian.  The Italians have such a passion of good food and quality ingredients, it makes sense they find their fruit so beautiful!  I still remember when I was studying Italian in college and every morning my professor would greet me at the door with open arms and her full voice, “Buongiorno, mia bella Kristina!” (Of course followed by “Mia bella Amy” or “Mia bella Katie” as other students arrived!)  She began class with such happiness and warmth and I think this recipe for “Bella Melone” is the best way to start off an Italian summer meal!  Grazie mille a Professoressa Guidolti e buon appetito a tutto!

Bella Melone

2 cups chilled seeded watermelon balls

2 cups chilled seeded cantaloupe balls

1/4 cup honey

1 Tablespoon balsamic vinegar

Freshly cracked black pepper (optional)

Divide chilled watermelon and cantaloupe among 4 dessert dishes or stemless champagne flutes.  Stir together honey and balsamic vinegar and drizzle some over each serving.  If desired, sprinkle with freshly ground black pepper, and garnish with fresh mint sprigs.  Serves 4.

Bold Flavors For Summer Entertaining

No Comments | Written on June 28, 2010 at 5:00 am , by Kristina Vanni

If you have been following our TGIF series, then this will be an extra special treat.  (In the summer, I think we can grill any day of the week!)  I created this recipe for New York Strip steak especially to pair with Texas Ranchero Beans, the newest flavor of Bush’s Best Grillin’ Beans.  In fact, I recently spoke about these beans as well as many other savvy summer entertaining tips on several morning television and radio shows throughout the country.  Check out the segment from Great Day St. Louis!

I like how this recipe for “Toasted Cumin-Rubbed Steak” blends sweet and smoky, plus it pairs perfectly with the bold flavors of the Texas Ranchero beans.  Simply grill up a few mangos and dust with chili powder for a unique and healthy side dish.  Keep this recipe handy for the upcoming 4th of July weekend!

Toasted Cumin-Rubbed Steak with Chili-Dusted Mango and Texas Ranchero Grillin’ Beans

1 teaspoon whole cumin seed

1/3 cup packed brown sugar

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

4 New York strip steaks, about 6-8 ounces each

1 can Bush’s Texas Ranchero Grillin’ Beans

1 large mango, peeled and sliced into 4 lengthwise pieces

2 limes

chili powder for dusting

1.  Heat a small, heavy skillet over medium-high heat.  Place cumin seeds in skillet and toast seeds, shaking pan frequently, until seeds are lightly browned and fragrant, about 2-3 minutes.  Place seeds in a mortar and pestle and coarsely crush; or place on a work surface and crush with a rolling pin.  Place the seeds in a small bowl.  Add the brown sugar, salt, and black pepper; toss to combine.

2.  Prepare outdoor grill for steaks.  Coat both sides of steaks with brown sugar-cumin mixture.  Grill steaks, turning once, for about 5 minutes per side for medium or until desired doneness.  Let steaks rest for about 8 minutes before serving.

3.  While steaks are grilling, place beans in a saucepan to warm.  Place mango slices in a bowl and squeeze on the juice of one lime.  Cut remaining lime into 4 wedges and set aside for garnish.  After removing steaks from grill, place mango slices on grill, and grill about 1-1/2 minutes per side.

4.  To serve, place each steak on serving plates.  Spoon about 1/2 cup hot beans onto each plate.  Place a grilled mango slice on each plate and dust mango with chili powder. Garnish each plate with a lime wedge and serve.  Serves 4.

Bikini Week – Day Five: TGIF!

2 Comments | Written on June 25, 2010 at 5:00 am , by Kristina Vanni

It’s not only day five of Bikini Week, but it’s also Friday, and you know what that means – TGIF!  This special edition of “Think Grilling It’s Friday” is tailor made for the health conscious angle of Bikini Week.  Grilling doesn’t have to mean high-fat indulgences and an outdoor celebration doesn’t mean you have to blow your summer slimdown.  You can enjoy a fiesta of flavor with these Portobello Mushroom Fajitas and even sip a “Skinny” Margarita made with a bottle of wine instead of the diet-busting hard alcohol.

PORTOBELLO MUSHROOM FAJITAS

3 Tablespoons lime juice

1 Tablespoon olive oil

2 large garlic cloves, minced

1/2 teaspoon ground cumin

1/4 teaspoon dried oregano, crushed

3 Tablespoons water

10 ounces fresh portobello mushrooms

1 medium red, green, or yellow sweet bell pepper, cut into strips

4 green onions, cut into 1-1/2-inch pieces

Six 7-inch flour tortillas

Lime wedges (optional)

1.  Combine the lime juice, oil, garlic, cumin, oregano, and water in a large bowl.  Wipe mushrooms with a clean, damp cloth or rinse lightly and pat dry with paper towels.  Remove stems and discard; slice caps 1/4-inch thick.

2.  Place mushrooms, pepper, and green onions in bowl with lime juice mixture; toss to coat.  Cover and marinate at room temperature for 15-30 minutes.

3.  Grill vegetables on an oiled vegetable grilling tray for 8-10 minutes on a medium-hot grill over direct heat until vegetables are tender and lightly golden, turning once and brushing generously with marinade.  Wrap tortillas in foil and place on grill until warm, about 3 minutes.

4.  To serve, spoon mushroom mixture onto tortillas; roll up.  Serve with lime wedges to squeeze onto mixture.  Lime wedges can also be grilled, if desired.  Serves 6.

Nutrition information per serving:  156 cal.; 5 g total fat (1 g saturated); 0 mg cholesterol; 169 g sodium; 24 g carbo; 1 g fiber; 4 g protein

If desired, serve with salsa, light or fat free sour cream, and/or chopped cilantro, or other favorite condiments.

SKINNY MARGARITAS

Lime wedges

Kosher salt

1 bottle Sutter Home Pinot Grigio

12 ounce can frozen limeade concentrate

Moisten the rim of margarita glasses with a lime wedge and dip in kosher salt.  In a pitcher, mix the Pinot Grigio and limeade concentrate.  Pour into prepared margarita glasses and garnish with lime wedge.

Did you read all five days of Bikini Week?  If not, catch up now!

Monday – Pack a Lunch

Tuesday – Portion Distortion

Wednesday – Snack Time

Thursday – Nice Buns

Looking for more great grilling recipes?  Check out other TGIF blogs!  Don’t forget to come back every Friday all summer long for great grilling recipes!

Beer Can Chicken

Grilled Corn

Martini Steaks with a Twist

Bikini Week – Day Four: “Nice Buns!”

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

Here we are, day four of Bikini Week, and it is time to have a little fun!  Do you ever find yourself walking past a bakery and your nose catches a wiff of an intoxicating cinnamon roll?  The aroma is so enticing, it is easily to forget about the jaw-dropping calorie counts.  This is your answer.  Whether it is for a leisurely weekend breakfast or a weekday morning treat, choose this recipe instead and you will have everyone saying, “nice buns!”

FIGURE FRIENDLY CINNAMON ROLLS

Nonstick cooking spray

1/4 cup toasted wheat germ or flaxseed meal

3 Tablespoons granulated sugar

2 teaspoons ground cinnamon

1 loaf (16 ounces) frozen whole wheat bread dough, thawed

2 ounces low-fat block-style cream cheese, softened

1/2 teaspoon vanilla extract

1/4 teaspoon butter flavoring

1-1/2 cups powdered sugar

2-3  teaspoons skim milk

1.  Line a large baking sheet with aluminum foil or parchment.  Lightly coat with cooking spray; set aside.

2.  In a small bowl combine wheat germ, granulated sugar, and cinnamon.  Spread mixture on a piece of waxed paper; set aside.

3.  Divide dough into 24 portions.  On a lightly floured surface, roll each dough portion into an 8-inch long rope. Lightly brush dough ropes one at a time with a little water, then roll ropes in sugar mixture to coat.

4.  Place two ropes side by side, then coil together into a flat spiral; pinch ends to seal.  Transfer carefully to prepared baking sheet.

5.  Cover sheet and let rise in a warm place until almost double in size, about 30-40 minutes.

6.  Heat oven to 375 degrees.  Bake for 12-15 minutes or until golden brown.  Remove to wire rack and cool for 5 minutes.

7.  While buns are briefly cooling, prepare cream cheese frosting:  Place the cream cheese, vanilla, and butter flavoring in a mixer bowl.  Beat until smooth.  Add powdered sugar to combine.  Add 2 teaspoons milk and beat to spreading consistency, adding 1 more teaspoon milk, if needed.

8.  Drizzle or spread icing over warm buns and serve.  Makes 12 super-delicious, low-fat cinnamon buns.

Nutrition information per bun:  171 cal.; 3 g fat (1 g sat.fat); 2 mg chol.; 5 g protein; 32 mg carbo.; 2 g fiber; 224 mg sod.; Exchanges:  1.5 starch, 0.5 other carbohydrates

Did you miss out on the first three days of Bikini Week?  Check it out now!

Day One – Pack a Lunch

Day Two – Portion Distortion

Day Three – Snack Time

Bikini Week – Day Three: Snack Time!

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

It’s day three of Bikini Week, and everyone is doing so well!  If you have started packing a lunch and taking control of your portion sizes, you are well on your way.  But what happens when you hit that afternoon slump and find your stomach growling.  A sugary treat can all too easily tempt your tastebuds, so it is important to keep healthy, satisfying snacks close at hand.  Give this recipe a try – it’s packed with veggies and lean protein, you will slip into a bikini in no time!

SPINACH-TURKEY ROLL-UPS

2 teaspoons honey mustard

Dash of ground nutmeg

3 ounces thinly sliced oven-roasted or smoked turkey breast (8 thin slices)

1 cup fresh baby spinach leaves

1 small red bell pepper, seeded and cut into thin strips

4 reduced-fat string cheese, cut lengthwise into quarters

1.  In a small bowl, stir together honey mustard and nutmeg.  Spread evenly on turkey slices.

2.  Divide spinach among turkey slices, placing along one short edge of each turkey slice and allowing tips of leaves to extend beyond the edge of the turkey.

3.  Top spinach  with pepper strips and cheese.  Starting at the edge with the cheese and vegetables, roll up each turkey slice and serve.  If you want to make ahead, wrap each turkey roll-up in plastic wrap and chill for up to four hours.  Makes 4 servings.

Nutrition information:  80 cal.; 3 g fat (2 g sat.fat); 18 mg chol.; 11 g protein; 3 g carbo.; 0 g fiber; 440 mg sod.; Exchanges:  1.5 lean meat

Bikini Week – Day Two: Portion Distortion

3 Comments | Written on June 22, 2010 at 5:00 am , by Kristina Vanni

For day two of Bikini Week, I wanted to address one of our biggest hurdles when it comes to weight loss – portion control.  Serving sizes have become so distorted in our culture, that sometimes we need to take a step back and re-learn what is the appropriate portion size of our favorite foods.

How many of us start the day off with a hearty bowl of cereal and a large glass of orange juice?  The truth is, a serving size of cereal is 3/4 cup and comes in at around 110 calories.  Yet it is so easy to fill the bowl with 2 1/2 cups or more and consume over 330 calories.  That glass of juice should be about 6 ounces and 83 calories, yet you can quickly pour and gulp a 12 ounce glass and down 165 calories.

Even foods that are considered healthy have grown larger and larger in recent years.  An apple should be about 3 ounces or the size of a baseball.  Yet so many stores carry giant, soft-ball sized apples weighing in at over 7 ounces and carrying 100 extra calories.  A serving of protein should be the size of your palm or a deck of cards, but most of us are used to a hearty 12 ounce piece of meat.  That would make a steak over 1,080 calories!

Don’t worry, there is a simple answer to help our supersized mentality!  I recently discovered Slimware, a unique line of dinnerware with an emphasis on portion consciousness disguised in the design of the plates.  If you are tired of counting calories or weighing food, then this is for you!  With Slimware you can easily estimate your portions by using their simple guide.

At first glance it looks like casual dinnerware with a lovely eye-catching design.   Look closer and you will see each plate has graphically-designated food placement areas as a guide for recommended food portions.  The largest area is meant for your vegetable serving, the medium circle is meant for your carbohydrates or starchy side dishes, and the smallest area is for your protein entree.  Not only will this help you control your serving sizes, but it encourages well-balanced meals!

Stay tuned to Better Recipes all week long for more recipes, tips and tricks to fitting into your swimsuit in no time!

Bikini Week – Day One: Pack A Lunch

1 Comment | Written on June 21, 2010 at 5:00 am , by Kristina Vanni

It’s officially the first day of summer!  There are so many wonderful things to look forward to this time of year and yet there is one aspect that can fill us with dread – swimsuit shopping!  In honor of swimsuit season, I have decided to dedicate this first week of summer to serving up figure friendly recipes and healthy living tips.  Get ready for “Bikini Week!”

Today I wanted to feature the amazing story of a Better Recipes reader, NorwegianShawn, who has recently dropped 18 pounds!  Shawn made one simple change in his daily routine – he started packing a lunch rather than eating out each day at work.  Whether it is a fast food joint, neighborhood deli or sit-down restaurant, the minute we eat out, calorie counts, fat grams and sodium levels go through the roof.  With this one easy adjustment, not only will your waistline soon be smaller, but your wallet will be fatter!  In addition to Shawn’s 18 pound weight loss, he estimates that he has saved about $50 per week by not eating out during the week.  That’s a total of around $800 since he made the switch to homemade lunches 4 months ago!

Shawn says, “I am not an experienced cook, but I wanted to start eating healthier.  I began by looking for ideas here on Better Recipes as well as in the Better Homes and Gardens cookbook ‘Eat Well, Lose Weight.’  The Lunch Box Sub Sandwiches were easy, and I am a bit of a cookie monster so I gave the recipe for low-fat Snickerdoodles a try.  Along with some fresh fruit or vegetables and a big bottle of water, I am all set for lunch.  It came in under 600 calories and I never felt deprived!”

Can you imagine, losing 18 pounds and gaining $800!  Fabulous!  Swimsuit season, here I come…

Lunch Box Sub Sandwiches

1/4 cup low-fat mayonnaise dressing

1 teaspoon Dijon-style mustard

1/4 cup finely snipped raisins or tart dried cherries

4 low-fat hamburger buns, split

4 slices mozzarella cheese (3/4-ounce per slice)

6 ounces thinly sliced cooked turkey breast

1 medium tomato, thinly sliced

In a small bowl, stir together the mayonnaise dressing, mustard, and raisins.  Spread the bottoms of the buns with the dressing mixture.  Top with cheese, turkey, and tomato.  Add bun tops.  Makes 4 sandwiches.

Nutrition information per sandwich:  301 cal.; 8 g fat (3 g sat.fat); 45 mg chol.; 22 g protein; 34 g carbo.; 2 g fiber; 515 mg sod.; Exchanges:  2 starch, 2.5 medium-fat meat

Snickerdoodles

1/3 cup butter, room temperature

1 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon ground nutmeg

1/4 teaspoon baking soda

1/3 cup fat-free dairy sour cream

1 egg, lightly beaten

1 teaspoon vanilla

2 cups all-purpose flour

Nonstick cooking spray or parchment paper

2 Tablespoons granulated sugar

2 teaspoons ground cinnamon

1.  In a large bowl of electric mixer, beat butter for 30 seconds.  Add 1 cup granulated sugar, baking powder, nutmeg, and baking soda; beat until combined.  Beat in sour cream, egg, and vanilla until combined.  Add flour and beat to combine.  Cover and chill dough for 1 to 2 hours or until dough is easy to handle.

2.  Heat oven to 375 degrees.  Lightly coat a baking sheet with nonstick spray or line with parchment paper.

3.  In a small bowl, combine the 2 Tablespoons sugar and cinnamon.  Shape dough into 1-inch balls.  Roll balls in sugar-cinnamon mixture to coat, then place 2-inches apart on prepared baking sheet.

4.  Bake cookies for 10-11 minutes or until edges are golden brown.  Transfer cookies to a wire rack to cool.  Makes 48 cookies.

Nutrition information per cookie:  53 cal.; 1 g fat (1 g sat.fat); 8 mg chol.; 0 g protein;  9 g carbo.; 0 g fiber; 25 mg sod.; Exchanges:  0.5 other carbohydrate

TGIF – Grilling With A “Twist!”

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

This week for TGIF, I wanted to showcase an upscale grilled recipe.  Return to the elegance of a bygone era with a perfectly grilled steak redolent of favorite martini flavors.  Make it an event with a pitcher of classic dry martinis and play a little Frank Sinatra or Michael Buble in the background.

GRILLED MARTINI STEAKS WITH A TWIST

1/4 cup finely chopped green onion

1/4 cup gin

1 Tablespoon olive oil

1 teaspoon finely shredded lemon peel

4 boneless beef top sirloin steaks, cut 1-inch thick (about 2 pounds total)

1 teaspoon tricolor peppercorns, crushed

Salt

Whole or sliced pimiento stuffed green olives

Lemon twists

1.  In a bowl combine the green onion, gin, and olive oil.  Place the steaks in a plastic bag set in a shallow dish.  Add marinade; seal bag and turn to coat steaks with marinade.  Refrigerate for 30 minutes.

2.  Drain steaks, discarding marinade.  Press the crushed peppercorns onto both sides of the steaks.

3.  Grill the steaks over direct, medium-hot heat to desired doneness, turning once.  Allow 8-12 minutes for medium-rare, and 12-15 minutes for medium.  Season to taste with salt.

4.  To serve, garnish steaks with olives and twists of lemon.  Serves 4.

Nutrition information per serving:  416 cal.; 24 g total fat (10 sat.fat); 134 g cholesterol; 237 mg sodium; 0 g carbo.; 0 g fiber; 45 g protein

CLASSIC DRY MARTINI (click here to view and print recipe)

Ice cubes

8 ounces gin or vodka (1 cup)

1 ounce dry vermouth (2 tablespoons)

Pimiento-stuffed olives or lemon peel twists

Place ice cubes in a martini shaker. Add vodka and vermouth; shake. Strain into four chilled martini glasses. If desired, skewer olives or lemon twists on cocktail picks and place in drinks.  Serves 4.

140 calories per martini.

Have you been keeping up with our TGIF “Think Grilling It’s Friday” recipes?  If not, here is what you missed.  Be sure to read “The Daily Dish” every Friday until Labor Day for new and creative ways to grill your favorite foods.

Beer Can Chicken On The Grill

Grilled Corn

Super Simple Summer Treats!

No Comments | Written on June 17, 2010 at 5:00 am , by Kristina Vanni

This summer, anyone can whip up a sweet treat in minutes with these super simple 3 Ingredient Recipes.  Get ready for not one, but two video demos!

MILK CHOCOLATE BLUEBERRY CLUSTERS

1 package (11-1/2 ounces) milk chocolate chips

1/4 cup solid vegetable shortening

2 cups fresh blueberries

In a heavy saucepan over low heat, melt together chocolate chips and shortening. Gently fold in blueberries until coated. Drop by teaspoons onto waxed paper or into paper candy cups. Chill in refrigerator about 20-30 minutes, or until chocolate sets. Candy can be kept at room temperature for about 1 hour. If they become soft, return to refrigerator. Makes about 3 dozen.

To make white chocolate clusters, follow the same directions except substitute 12 ounces white chocolate baking bars with cocoa butter, cut up, for milk chocolate. Complete as above.

LEMON MASCARPONE TARTLETS

1 package frozen mini filo shells (15 per package), thawed

4 ounces mascarpone cheese

1/4 cup lemon curd (or lime curd)

Place shells on serving plate. Mix together mascarpone and lemon curd until combined and spoon into shells.  Garnish with berries or fresh mint, if desired.