Chutney-Chicken Salad Sandwiches

No Comments | Written on September 16, 2010 at 5:00 am , by Kristina Vanni

Crispy Kale Chips

9 Comments | Written on September 15, 2010 at 5:00 am , by Kristina Vanni

Get ready, this recipe will blow your mind…  Rarely would I say that a veggie can change your life, but for me, this one has!   I used to regard kale as rabbit food and found it bitter and uninteresting when used raw in salads.  When I heard you could transform this leafy green into crispy chips, I was very skeptical.  That is, until I took that first bite.  Never again will I reach for a bag of greasy potato chips when I crave a crispy crunch.  Nowadays, I simply make kale chips!

Start with a bunch kale.  You can even find a bags of pre-washed kale already torn into bite sized pieces to make the preparation even easier.  The photo above is the most common, green kale you will find in most grocery stores.

My personal favorite is this red kale.  The leaves are a darker color and the stalks are a gorgeous shade of purple.  I like how the leaves a a little bit flatter and create a better “chip.”  Red kale is a little harder to find, but I always see it in Whole Foods.

One time, I even found this “Dino” Kale, also known as Tuscan Kale.  (I suppose because the leaves look like the texture of dinosaur skin!)  It was another fun variation when making the chips and I liked how easy it was to tear the leaves off of the stalk.

To begin, thoroughly wash and dry the kale and arrange on a baking sheet covered in parchment paper.  (This makes clean-up a snap!)  Then, lightly drizzle with olive oil.  You can also use one of these fantastic olive oil sprayers.  It creates a nice, even layer of oil over all the leaves without using too much.

Then, simply bake in a 350 degree oven for 12 minutes or until the kale is very crispy.  Remove from oven and sprinkle with sea salt.

I remember the first time I made this, my sister and I were fighting over the last few bites of warm, crispy kale in the bottom of the bowl!  Since discovering this preparation for kale, my intake of leafy greens has skyrocketed.  Eating your veggies never tasted this good!

Crispy Kale Chips

Fresh kale, torn into bite-sized pieces
Olive oil
Coarse sea salt

Heat oven to 350 degrees.  Wash kale and dry thoroughly.  Spread kale on a large baking sheet lined with parchment paper.  Spritz kale lightly with olive oil and toss.  Bake for about 12 minutes, or until kale is very crispy.  Remove from oven and sprinkle with sea salt.   Enjoy while warm and before someone else steals it!

Rosemary-Scented Lemon Curd And Mascarpone Sandwich Cookies

No Comments | Written on September 14, 2010 at 5:00 am , by Kristina Vanni

Summer provides not only a plethora of zucchini in the garden, but I also always have an abundance of rosemary.  I am certainly not complaining!  Rosemary is one of my favorite herbs of all time!  Lemon and rosemary is a classic pairing, but nowadays you will see this flavor combination pop up outside of savory dishes.  I have seen rosemary in everything from cocktails to desserts, and I wanted to use this herb in a unique and creative way.  I created this cookie recipe several years back for the Better Homes and Gardens “Your Best Recipe” contest, and it remains one of my favorite cookie recipes!  It is a fresh and bright dessert perfect for summer.

ROSEMARY-SCENTED LEMON CURD AND MASCARPONE SANDWICH COOKIES

Cookies:

1 cup unsalted butter, softened

3/4 cup granulated sugar

1 teaspoon vanilla extract

2 teaspoons minced fresh rosemary

2 teaspoons grated fresh lemon rind

2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

Filling:

2/3 cup jarred lemon curd

2/3 cup mascarpone cheese

Garnish:  1-1/2 Tablespoons confectioner’s sugar

Fresh rosemary sprigs & lemon wedges (optional)

1. Heat oven to 400 degrees.  For cookies, combine butter, sugar, vanilla, rosemary, and lemon rind in a large mixer bowl.  Beat at medium speed until creamy, about 2 minutes.  Reduce speed to low and add flour, baking powder, and salt; beat until mixed.
2. Roll dough into 1-inch balls, making 3-1/2 dozen. Place on ungreased cookie sheets 2 inches apart.  Flatten cookies to about 1/4-inch thickness.  Bake for 8-9 minutes or until golden on edges.  Cool 1 minute before removing to cooling rack.  Cool completely.
3. Holding the flat side of cookies, spread half of cookies (21) with about 1-1/2 teaspoons of the lemon curd.  Spread the other flat sides of remaining cookies with about 1-1/2  teaspoons of mascarpone.  Sandwich cookies together, with one lemon side and one mascarpone side.  Dust rounded top of cookie with powdered sugar.  Chill cookies at least 1/2 hour, or overnight, if desired.  Serve cookies chilled.  Refrigerate any leftovers.  To serve, place cookies on serving plate garnished with rosemary sprigs and lemon wedges, if desired.  Makes 21 sandwich cookies.

Garlic Lemon Shrimp Alfredo

1 Comment | Written on September 13, 2010 at 5:00 am , by Kristina Vanni

I love this…it’s like shrimp scampi meets fettuccine alfredo!  Fettuccine is is kicked up with perfectly seasoned and cooked shrimp, a creamy sauce and fragrant garlic. This dish is simple and elegant!

GARLIC SHRIMP LEMON ALFREDO

8 ounces fettuccine noodles, uncooked

1/3 cup butter

2 medium onions, thinly sliced

4 cloves garlic, finely minced

2 teaspoons flour

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 cup half and half

1 tablespoon lemon juice

1 teaspoon lemon zest

1/2 cup grated Parmesan cheese

1 pound large shrimp, peeled and deveined

1 tablespoon chopped fresh parsley

Prepare fettuccine according to package directions, drain and keep warm. Prepare shrimp. Meanwhile, in a large skillet, melt butter over medium high and saute onion and garlic for 7-10 minutes, stirring frequently. Reduce heat and stir in flour, salt and pepper until flour just begins to color. Gradually stir in half and half, reduce heat and simmer until thickened, about 5 minutes. Add lemon juice, zest and shrimp and cook for 3 more minutes just until shrimp turns pink. Place warm pasta in a large, warmed serving bowl, toss with sauce mixture and Parmesan cheese.

Number of Servings: 6

It’s My Birthday!

5 Comments | Written on September 10, 2010 at 5:00 am , by Kristina Vanni

You are never too old for a party hat!  This picture is from my 2nd Birthday.

Check out that adorable lion cake my mom created for the party!  Isn’t she so amazing and creative!  (Also, note the Wonder Woman underoos in the corner of the pic.  Wait, am I aging myself?  Does anyone even know what underoos are any more?!)

You are never too old for a lion cake, but when I came across this recipe on our site, I just had to make it!  The actual recipe title is “It’s My Birthday Nutella Grilled Cheese.”  Maybe because it is so ooey gooey and indulgent you can only justify the splurge once a year!  Seriously, it is dangerously good.  But then again, when it comes to Nutella the perfect recipe is Jar, Spoon, Repeat!

It’s My Birthday Nutella Grilled Cheese

Ingredients:

• Nutella brand chocolate hazelnut spread
• Fresh strawberries, sliced thin
• 1 large package cream cheese, softened
• White sandwich bread
• 1 part butter
• Powdered sugar
• Fresh mint sprigs for garnish

Directions:

Spread one slice of bread with a generous amount of Nutella spread. Spread cream cheese on another slice of bread. Lay sliced strawberries evenly over cream cheese. Put together to make a sandwich. Melt a pat of butter in a frying pan and swirl to coat evenly. Cook sandwich on one side until golden brown. Flip and cook on other side until you can see cheese and Nutella are melting. Remove from pan and slice in half to form a triangle shape. Slice in half again. Sprinkle with powdered sugar, and serve with more sliced strawberries and a sprig of fresh mint.

No matter how many years pass, some things always stay the same.  I will most likely look something like this before going out for birthday celebration tonight!

Rosh Hashana Brisket

No Comments | Written on September 9, 2010 at 5:00 am , by Kristina Vanni

Today at sundown marks Rosh Hashana, the Jewish New Year!  Brisket, a cut of meat from the breast or lower chest, is a popular Jewish holiday entree. It is traditionally prepared by braising in a roasting pot.  This sweet and sour recipe is easy and delicious on Rosh Hashana or any time of year!

SWEET-SOUR BRISKET

5 or 6 pound single brisket
Salt and freshly ground black pepper
Oil for pan
2 onions, sliced
2 cloves garlic, minced
3/4 cup packed brown sugar
1/2 cup vinegar
1 cup ketchup
1 cup water

1.  Place brisket on work surface and rub both sides liberally with salt and pepper.
2.  Heat a heavy skillet over medium-high heat; add oil to lightly cover bottom of pan.  Place brisket in pan and brown well on all sides.
3.  Add onions and garlic to pan and stir to soften.  In a small bowl, whisk together the brown sugar, vinegar, ketchup, and water; add to pan and stir well, spooning sauce over meat.
4.  Reduce heat to simmer.  Cover pan and cook brisket, basting occasionally, until meat is very tender, about 2-1/2-3 hours.  Serves 8-10.

This is fantastic when served with scalloped potatoes and lima beans.  A round challah can be served, symbolizing the never-ending continuity of life, and when dipped in honey, symbolize renewal for a good and sweet year.

Twist On A Classic With Cat Cora

No Comments | Written on September 7, 2010 at 5:00 am , by Kristina Vanni

Earlier this year, I had the pleasure of meeting the first and only female Iron Chef, Cat Cora!  She just released a fantastic new cookbook that is perfect for busy families.  She has 4 boys of her own, so she knows dinnertime challenges first hand!

Her new cookbook was filled with fantastic classic recipes.  Some are inspired by her life growing up in the south, while others were inspired by her Greek heritage.  All recipes had a “twist” to make them easier, healthier or more budget-friendly.  After pouring through the cookbook there was one that I simply had to try.  The “American Tomato Soup with Grilled Cheese Croutons.”  I have always loved tomato soup with grilled cheese and the “twist” of turning the grilled cheese into bite-sized croutons is nothing short of genius!

American Tomato Soup with Grilled Cheese Croutons

“When I was growing up, my typical lunch on a cold or rainy Saturday was grilled cheese sandwiches with tomato soup.  Now, instead of serving the sandwiches whole, I cut them into croutons, mound them on a big platter, and let people spoon as many croutons into their soup as they like.  If you’re serving this to kids, you may want to halve the amount of garlic and leave out the jalapeno.”

Tomato Soup

1 tablespoon canola oil

1 large onion, chopped

4 garlic cloves, chopped

1 small fresh jalapeno pepper, stemmed, seeded and minced

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 28-ounce can whole peeled tomatoes, drained

1 quart low-sodium chicken stock

1/2 cup light sour cream, plus 2 tablespoons, for garnish

2 tablespoons fresh lime juice

2 tablespoons chopped fresh cilantro, for garnish

Grilled Cheese Croutons

2 tablespoons unsalted butter, softened

4 slices white bread or potato bread

4 ounces sharp white cheddar, cut into slices

For the Soup:

Heat the oil in a large saucepan over medium heat; add the onion, garlic, jalapeno, salt, and pepper and cook, stirring, until translucent, about 10 minutes.  Add the tomatoes and stock and bring to a simmer.  Simmer until the tomatoes are soft, 15 to 20 minutes.  Whisk in the sour cream and the lime juice and turn off the heat.  Blend the soup until smooth with an immersion blender or a regular blender (if using a regular blender, wait for the soup to cool a bit, then hold the blender lid on with a kitchen towel while you puree).  Return the soup to the heat on low; don’t let the soup boil or it will curdle.

For the Croutons:

Heat a large skillet over medium-high heat.  Butter 2 of the bread slices on one side and place 1 slice in the pan, buttered side down.  Add enough slices of cheese to cover the bread evenly, then top with the second slice of bread, buttered slice up.  Brown until golden, 2 to 3 minutes, then flip over to brown the other side.  Remove the sandwich from the pan and let it cool.  Repeat with the remaining 2 bread slices and the cheese.  Cut the cheese sandwiches into quarters and cut each quarter into quarters again to make cubes 1 to 2 inches wide.  Pile all the croutons onto a serving platter.

Ladle the soup into serving bowls and garnish each bowl with a dollop of sour cream and sprinkle with chopped cilantro.  Set the platter of croutons where everyone can reach.

*Twist*  Cilantro Croutons:  Sprinkle a few whole cilantro leaves – no stems – on top of the cheese before you cover it with the second slice of bread.  When you cut the croutons, you’ll see a subtle ribbon of green running through the center.

“Easy Weeknight Meals” Week 3 Winner!

1 Comment | Written on September 6, 2010 at 4:00 am , by Kristina Vanni

Congratulations to Lisa S!  You might know her better as “pbcook” on Better Recipes.  Her outstanding dish has been crowned the winner in week 3 of our Easy Weeknight Meals contest!  Who will be the next winner?  It could be you!  What are you waiting for…enter today!  Keep reading and learn some tips from Lisa!

“I had pork tenderloin in the fridge and wanted to do something different with it. I love pepper steak and make it pretty often, so I decided to prepare the pork in a similar manner, but with Asian flavorings like Tamari sauce and ginger. It was a hit!

Better Recipes is very near and dear to my heart. One of the first contests I ever entered was last year’s Better Recipes’ “Your Best Beef Recipe” contest, and my recipe for Asian flank steak was the winner. I am constantly in the kitchen creating new recipes, and was thrilled that the judges liked one of them!

This winning recipe is simple to prepare, flavorful and nutritious. Best of all – it is ready in a flash! It is also very colorful, and makes a pretty presentation. I think it would help others who enter to consider what would be quick, reasonably healthy and flavorful when creating their recipes – something that can be easily prepared on a weeknight, and tastes and looks great.”

QUICK AND DELICIOUS PEPPER PORK

Tender strips of pork are quickly sauteed with bell peppers, onions, ginger and tamari, which is similar to soy sauce. Serve over hot rice.

Ingredients:
1 whole pork tenderloin, cut into 2 X 1/2 inch strips
Salt and freshly ground black pepper to taste
2 tablespoons peanut oil
3 bell peppers; cored, seeded and sliced (1 red, 1 green, 1 yellow)
1/2 cup sliced onion
2 cloves minced garlic
1 1/2 cups reduced sodium chicken broth, divided
2 tablespoons cornstarch
1 1/2 tablespoons tamari sauce
1/2 teaspoon minced fresh ginger
6 cups hot cooked rice

Directions:
Season pork lightly with salt and pepper. Heat a large skillet over medium high heat. Add oil, then pork, and cook on both sides until golden. Add peppers, onion and garlic, then cook about 5 minutes, until peppers are tender crisp. Add 1 1/4 cups of broth, stir and reduce heat to low and simmer 10 minutes. In a small bowl, combine remaining broth, cornstarch, tamari and ginger. Add to skillet and raise heat to medium. Cook about 2 minutes, until mixture thickens. Serve over rice.

TGIF: Brats with Mustard-Bacon Butter

No Comments | Written on September 3, 2010 at 5:00 am , by Kristina Vanni

I can’t believe the summer is almost over!  We started TGIF “Think Grilling It’s Friday” to kick-off summer on Memorial Day weekend and here we are and it is almost Labor Day.  Where does the time go?!

I have to tell you that I saved one of the best for last.  If you are a fan of brats, this recipe will knock your socks off!  Just imagine this for a second…  Moist and delicious beer soaked brats on a nice warm bun slathered with a mouth-watering mustard-bacon butter!  That’s right, I said MUSTARD-BACON BUTTER.  It’s like combining three of the greatest flavors on the planet in one heavenly spread.  Give this recipe a try this holiday weekend – you won’t be disappointed!

Grilled Beer Brats with Mustard-Bacon Butter

1/2 cup (1 stick) butter, room temperature

3 slices bacon, cooked crisp, crumbled, and cooled

2 Tablespoons prepared yellow mustard

1 bottle (12 ounces) beer of choice

6 uncooked bratwurst

Brat buns

1.  In a small bowl, stir together the softened butter, cooked bacon, and mustard.  Mix well; set aside while preparing brats.

2.  Pour beer into a large skillet; add brats and bring to a boil.  Reduce heat to low, cover and simmer for 20 minutes, turning brats after 10 minutes.  Remove brats from beer; discard beer.

3.  Grill brats over direct medium-high heat until brats are cooked through and nicely browned, turning often.  Warm buns on grill.

4.  To serve, spread some mustard butter on insides of buns; place brat in warm bun and serve.  Makes 6 incredible brats!  These are great served with a side dish of potato salad.

In case you missed any of the TGIF articles this summer, here is the complete list with links to the stories.

Shrimp And Tortellini Appetizer Kabobs

Around The World Burgers

Grilled Potatoes with Onion Butter

Hot and Smokin’ Grilled Nut Munch

Grilled Banana Splits

Grilled Flatbread Pizza

T-Bone Steak

Portobello Mushroom Fajitas

Martini Steaks with a Twist

Grilled Corn

Beer Can Chicken

Napa Valley Wines and Appetizers

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

Labor Day is right around the corner and summer is winding down. If you are entertaining this weekend for an end of summer get-together, these wines and appetizers are all you need to get the party started!  I recently visited some friends in Napa Valley and sipped a few wines from  The Terraces at Quarry Vineyard.  This unique winery produces small, handcrafted lots of Cabernet Sauvignon and Zinfandel.  The property is also filled with gorgeous fruit trees and there is even an old root cellar where they have been aging their own balsamic vinegar for 13 years!  Check out this photo gallery on our Facebook page for more gorgeous shots from Napa!

This weekend, open up a bottle of your favorite wine and make a few simple appetizers.  It is amazing how using just a few quality ingredients you can create mouth-watering cuisine.  Here are a few recipes to try!

PROSCIUTTO-WRAPPED MELON AND BREADSTICKS

These are popular and classic appetizers that I never tire of, and everyone always loves them.  There is really no recipe, and they look so colorful and beautiful on a platter, and served with a good wine.

Best prosciutto you can find

Slices of cantaloupe and honeydew

Best crispy breadsticks you can find

Cracked pepper (optional)

Good balsamic vinegar (optional)

Simply wrap pieces of prosciutto around slices of cantaloupe and honeydew melons, and around breadsticks.  Arrange attractively on a platter.  Some people love cracked pepper on top, and drizzled with balsamic vinegar.  It’s up to you!

BITE-SIZED BOCCONCINI APPETIZERS

These one-bite appetizers are always a hit.  They are so easy to make and can be prepared ahead of party time and refrigerated.  If desired, you can buy the marinated bocconcini which already have oil on them, so you won’t even need to brush them with extra olive oil.  Either way, your guests will love them!

Fresh water-packed mozzarella balls (bocconcini)

Fresh basil leaves

Cherry tomatoes

Olive oil for brushing

Coarse salt

Freshly ground black pepper

You can make as many as desired.  Using a small toothpick, simply skewer on one piece each of bocconcini, basil leaf, and cherry tomato.  If not using the already marinated cheese balls, brush each with olive oil.  Sprinkle each lightly with coarse salt and cracked pepper.  Serve immediately, or cover and refrigerate until party time.