Fast Family Meal – Chicken and Rice L’Orange

7 Comments | Written on March 29, 2012 at 5:00 am , by Kristina Vanni

This weekend, while covering the Pillsbury Bake-Off, I had the pleasure of attending a food news seminar conducted by Smucker’s, one of the contest sponsors.  Kelsey Nixon hosted the seminar, where she discussed the importance of family meals.

Today’s busy lifestyles and complicated schedules are making the simple act of sitting down as a family to eat a meal together as an increasingly rare activity.  Research continues to show that the benefits of eating together go beyond food and conversation and reach into areas that make us stronger individuals, families and communities.

Kelsey’s presentation reminded me of a favorite family meal we enjoyed growing up.  It is a quick and easy take on a classic French dish, Duck L’Orange.  We swapped duck for chicken and the secret to the orange sauce is 1/4 cup of Smucker’s Orange Marmalade.

With 10 simple ingredients and less than 30 minutes, this fantastic family meal is served!

Chicken and Rice L’Orange  (click here to view and print recipe)

1 cup uncooked rice

1 cup orange juice

1 cup water

1 teaspoon salt

1/3 cup golden raisins

3 tablespoons butter, divided

1/4 cup sliced almonds

4 boneless, skinless chicken breast halves

1/4 cup orange marmalade

1/4 cup sliced green onions

Combine rice, orange juice, water and salt in a 2- to 3-quart saucepan. Heat to boiling; stir once or twice. Reduce heat; cover and simmer 15 minutes.  When rice is done, stir in the raisins.

While rice is cooking, melt 1 tablespoon butter in large skillet over medium-high heat. Add almonds and cook and stir until golden, about 2 to 3 minutes. Remove almonds and set aside.

Melt remaining 2 tablespoons butter in skillet. Add chicken; cook until brown on both sides. Add orange marmalade to skillet and stir to coat chicken. To serve, spoon rice onto plate, top with chicken. Sprinkle with toasted almonds and green onions.

Nutrition Facts:  Calories 524, Total Fat 17 g, Cholesterol 99 mg, Sodium 774 mg, Total Carbohydrate 59 g, Dietary Fiber 2 g, Protein 33 g

Seven Secrets to Successful Family Dinners

1.  Start the pattern of family dinners when children are young.

2.  Encourage your children to create menu ideas and participate in age-appropriate meal preparation. 

3.  Turn off the TV and let calls go to voicemail during dinnertime.

4.  Talk about what happened in everyone’s day:  school, work, extracurricular activities or current events.

5.  Establish a routine to start and end each meal.  Light candles or tell a story. 

6.  After dinner play a board game or serve dessert to encourage the family to continue the conversation.

7.  Keep conversation positive and make sure everyone gets a chance to speak.

Thyme-Basted Ham with Roasted Grapes

9 Comments | Written on March 28, 2012 at 5:00 am , by Kristina Vanni

Easter is right around the corner, and tomorrow is the last day to enter the special giveaway.  You could win a FREE HAM just in time for Easter dinner.  Hurry…click here to enter!

If you are still stumped on how to prepare your holiday ham, I have the recipe for you.  This recipe is easy as can be, but packed with flavor.  Grape jelly creates that sweet glaze we have all come to know and love with ham.  Roasted grapes are the perfect compliment and a gorgeous garnish for the serving platter.

Thyme-Basted Ham with Roasted Grapes  (click here to view and print recipe)  

6 to 8 pound bone-in fully-cooked ham, trimmed

Pepper

1/2 cup grape jelly

4 tablespoons unsalted butter, (1/2 stick), cut into 4 to 6 pieces

2 tablespoons thyme, chopped fresh

3 cups grapes, red, green, or a combination

4 shallots , halved lengthwise and cut into 1/4-inch slices

Cooking Directions:

Preheat oven to 325 degrees F. Position rack in lower third of oven.

Place the ham flat side down in a large shallow roasting pan and score a diamond pattern about 1/8-inch deep into any fat. Season with pepper and bake for 1 1/2 hours.

Meanwhile, in a small saucepan over medium heat, combine the jelly, butter, and thyme, whisking occasionally until the jelly and butter melt together and the mixture comes to a gentle boil, 1 to 2 minutes. Cover and set aside. In a medium bowl, combine the grapes and shallots. Set aside.

Baste the ham with the jelly mixture. Continue baking, basting with the jelly mixture and/or pan juices about every 15 minutes. When the internal ham temperature reaches 120 degrees F, add the grapes and shallots to the roasting pan, stirring to coat with the pan juices. Continue baking and basting until internal temperature reaches 140 degrees F, 15 to 18 minutes per pound total cooking time. Remove the ham from the oven, transfer to a cutting board, and let rest 15 to 30 minutes. (If the grapes and shallots aren’t tender yet, return the roasting pan to the oven.)

Slice enough ham to serve and arrange on plates or a platter. Season the roasted grape, shallot, and pan juice mixture with pepper and spoon some on top of the ham. Serve the remaining grape mixture on the side.

Serves 15-20 (4-ounce servings)

Nutrition:  Calories: 280 calories  Protein: 33 grams  Fat: 11 grams  Sodium: 2040 milligrams  Cholesterol: 105 milligrams  Saturated Fat: 5 grams  Carbohydrates: 14 grams  Fiber: 0 grams

Ham may be the star of the meal, but it also needs a a great supporting cast.  Be sure to check out this link to some of our favorite “Easy Easter Side Dishes.”  You can also click here to participate in our latest poll and vote for your favorite side dish!

Pizza Contest Winner – Caramelized Onion, Gorgonzola, and Pear Pizza

5 Comments | Written on March 27, 2012 at 5:00 am , by Kristina Vanni

Pear and gorgonzola cheese.  This sweet and savory combination just has that certain something…

When I heard that the winning recipe from our recent pizza contest showcased this classic Italian flavor combination, my mouth just watered and I was excited to make and photograph the dish. Let’s hear from our latest winner, Lou Sansevero!

Lou says, “I am s-o-o-o excited to have won BetterRecipes’ Pizza Contest for a second year in a row.  Some 46 years ago my first real job was as a pizzaiuolo (Italian for pizza chef) and although it only lasted about a year until I went  into the Marine Corps it left me with a life-long love of pizza making and a burning desire, which I am yet to fulfill,  to someday open my own restaurant.   This particular recipe is inspired by the memory of my grandfather, who immigrated to America alone at the age of 15, and who had a great love, which he often shared with me, for snacking on pear slices and Gorgonzola cheese.  

If I had one quote to share with my fellow BetterRecipe members it would be to remember that recipes are only a starting point, you need to add some of your own preference to them to make them yours and that you can never go wrong if you prepare what you love for those you love!”

 

 

 

 

 CARAMELIZED ONION GORGONZOLA & PEAR PIZZA  (click here to view and print recipe)  

Authentic Pizza Dough:

2 1/2 cups Bread Flour, plus additional for work surface

1 cup 105 Degree Water

1 Envelope Active Dry Yeast

1/4 cup Honey

1/4 cup Extra Virgin Olive Oil

4 tsp Salt

Toppings:

2 lbs Onions; Peeled, cut in half lengthwise and thinly sliced

1/2 stick Butter

2 Tbsp Extra Virgin Olive Oil

2 Tbsp Sugar

3 Large Pears, cored and sliced in half lengthwise

1 Tbsp Fresh Squeezed Lemon Juice

Balsamic Vinegar

1 cup Shredded Mozzarella Cheese

2 oz Gorgonzola or Bleu Cheese, crumbled

Salt & Freshly Ground Black Pepper, to taste

DIRECTIONS:

Authentic Pizza Dough:

In a 2 cup measuring cup, combine the water and honey, then stir to combine and sprinkle the yeast over it. Let sit until the mixture is foamy, about 10 minutes. If the yeast doesn’t proof (get foamy) pour it out and start again as it is important to have a live yeast mixture. Meanwhile, place the flour and salt in a sifter and sift it into the medium bowl of a stand mixer. Make a well in the flour and pour in the olive oil and yeast mixture. Turn on the mixer, fitted with dough hooks, to knead. Continue kneading until the dough comes cleanly away from the sides of the bowl and forms a ball around the dough hooks. Scrape the sides of the bowl to move flour into the path of the hooks as needed. Turn the dough out onto a lightly floured surface and knead until smooth, but still slightly tacky. Add flour gradually as needed to reach the slightly tacky state, 3-5 minutes. Lightly oil a large mixing bowl with about 1 1/2 teaspoons of olive oil. Place the dough in the bowl and turn to oil the ball on all sides. Cover the bowl with plastic wrap or cloth and set in a warm, draft free place until nearly doubled in size, 1-1 1/2 hours. Place a pizza stone on the middle shelf of the oven and heat to 450 degrees.

Remove the risen dough ball from the bowl and place it on a lightly floured work surface. Flatten into a thick disk and with fingertips and palms, working from the center of the disk out to the edges, pressing into a thin disk of dough 10-12 inches around and about 1/8 inch thick. If necessary, use a rolling pin to achieve the 1/8 inch thickness, but don’t worry if the pizza isn’t perfectly round. That is called rustica and is the way real Italian pizza looks in Italy. If really brave, try the spin and toss method of forming the pie, but just remember to use your knuckles when spinning and tossing as fingertips can cause holes. Sprinkle flour over the surface of the thin disk as this will become the bottom of the pie when placed on the peel. Distribute some cornmeal over the surface of a pizza peel and transfer the formed pizza base onto the peel, insuring that the lightly floured side is on the bottom.

Toppings:

In a large saute pan, melt the butter and add the olive oil so the butter doesn’t burn. When the oil and butter mixture is hot, add the onions and sprinkle with the sugar. Saute the onion until they begin to brown. Stir in 4 tablespoons of the Balsamic vinegar and continue sauteing until the onions are caramelized. Slice each half pear in half and slice the resulting quarters lengthwise into thin slices. Gently toss the pear slices with the lemon juice so they don’t turn brown. Place a pizza stone on the middle shelf of the oven and preheat to 450 degrees. Place one of the dough balls on a lightly floured work surface and flatten it into a thick disk then, with fingertips and palms, work from the center of the disk out to the edges, pressing into a thin disk of dough 10-12 inches around and about 1/8 inch thick. If necessary, use a rolling pin to achieve the 1/8 inch thickness, but don’t worry if the pizza isn’t perfectly round. That is called rustica and is the way real Italian pizza looks in Italy. If really brave you can try the spin and toss method of forming the pie, just remember to use your knuckles when spinning and tossing as fingertips can cause holes. Sprinkle flour over the surface of this thin disk. This will become the bottom of the pie when placed on the peel. Distribute some cornmeal over the surface of a pizza peel and transfer the formed pizza base onto the peel insuring that the lightly floured side is on the bottom. Evenly spread 1/2 of the caramelized onions over the pizza, evenly arrange half of the pear slices on the pie, evenly crumble 1/2 of the Gorgonzola over the pie and finally evenly distribute 1/2 the shredded mozzarella. Gently shake the peel to insure the pizza moves freely. If it doesn’t, gently lift the edges of the pizza and distribute additional cornmeal until it does. Using the peel, slide the pizza onto the stone and bake until the cheese is melted and bubbly, about 12 minutes. Remove from the oven, then slice and serve. Repeat with the remaining dough, toppings and cheeses.

I would also like to offer a round of applause for the latest Reader’s Choice Winner, Bobbie Keefer (aka BobbieCooks) for her Apricot Bacon Pizza with Dates and Cashews!

Bobbie says, “To me, creative cooking is all about trial and error. It is about taking chances and figuring out what ingredient is going to make a recipe stand out, and most importantly taste delicious. The combination of ingredients in this pizza give it a wonderful mix of flavors, colors, and textures. That’s what makes it so appealing.  It looks like a gourmet pizza yet it is easy to make. It is so rewarding when a recipe comes together and others like it!”

Fitness Friday #6: Satisfying, Lean Protein

2 Comments | Written on March 23, 2012 at 5:00 am , by Kristina Vanni

It’s official….the More/Fitness Half Marathon is only 3 short weeks away!  Not only are the training runs getting longer, but my schedule is getting busier.  This weekend I will be covering the Pillsbury Bake-Off and then I attend the IACP conference.  Yikes!  Looks like the hotel treadmills will be getting a workout.

Inspirational quotes and Pinterest has been a great motivator throughout my training.  This week was the “what was I thinking week” given the upcoming busy schedule.  As much as I wanted to “turn back” I knew this was the time to dig deeper and move forward!

Speaking of Pinterest, I wanted to tell you about a fun “Pin It to Win It!” contest going on right now.    Click here to read all about the contest.  Follow the directions above and you could win a gym membership, healthy pork and free groceries!

This lean pork dish is perfect for anyone looking for a heart healthy and delicious protein.  Serve with fresh, seasonal asparagus spears, some roasted new potatoes, and your have a fantastic spring meal!  Check out the lean pork facts at the end of the recipe.  Incorporating lean pork tenderloin into my half-marathon training regime is satisfying, healthy and delicious!

Sage Pork Tenderloin Medallions with White Wine Jus  (click here to view and print recipe)   

2 tablespoons whole-wheat flour

1/2 teaspoon dried rubbed sage

1/4 teaspoon each salt, pepper and garlic powder

4 teaspoons olive oil, divided

1 pork tenderloin (about 1 1/4 pounds), trimmed if needed

1/2 cup reduced sodium or organic chicken broth

1/2 cup dry white wine, such as Chardonnay (or substitute with 1/2 cup apple juice + 1 teaspoon white wine vinegar)

2 teaspoons spreadable butter with canola oil (or substitute butter)

Stir together flour, sage, salt, pepper and garlic powder in a shallow dish or plate, and preheat a large skillet over medium heat. Slice pork crosswise into 3/4-inch thick medallions and arrange flat on a cutting board. Pound with a mallet to 1/2-inch thickness and coat pork in flour on all sides.

Add 2 teaspoons oil to the pan. Once the oil shimmers, place the pork in a single layer. You may need to divide the pork into two batches to avoid overcrowding the pan. Brown on one side for 2 to 3 minutes and turn to brown the other side. Remove pork onto a plate and scrape the brown bits up from the bottom of pan with a wooden spoon, putting them into the measured broth or wine. Add the remaining 2 teaspoons oil to pan and repeat the cooking procedure. Add the pork to the plate.

Remove pan from heat, add wine, place back on heat, and simmer for 4 minutes or until wine reduces down to a couple of tablespoons. Add broth and simmer 3 minutes or until reduced by half.

Remove from heat, swirl in butter, and add pork back to the pan to coat. Arrange pork on plates and spoon sauce on top.

Makes 4 servings

Nutritional Information per Serving:  Calories: 244 Fat: 8g Saturated Fat: 2g Cholesterol: 68mg Sodium: 219mg Carbohydrates: 4g Protein: 31g Fiber: 0.5g

Heart Healthy, Lean Pork Facts:

-The American Heart Association (AHA) has recently certified pork tenderloin as a heart-healthy food.

-Ounce for ounce pork tenderloin is as lean as boneless, skinless chicken breast.

-Eating healthy does not mean skimping on flavor or satisfaction. Consumption of flavorful, extra lean protein like pork tenderloin while dieting has been linked to greater satiety and retention of muscle mass. Greater satiety, or a feeling of fullness, will reduce hunger and the urge to over-eat.

-Pork tenderloin packs big nutrients in every lean serving. At just 120 calories, a 3-ounce portion of tenderloin is an “excellent” source of protein, thiamin, vitamin B6, phosphorous and niacin and a “good” source of potassium, riboflavin and zinc— yet accounts for only 6 percent of the calories in a 2,000-calorie diet.

-On average, the most common cuts of pork have 16 percent less total fat and 27 percent less saturated fat than 21 years ago.

-Today’s leaner pork can be enjoyed medium rare for optimal enjoyment. The U.S. Department of Agriculture (USDA) recently announced that pork can be safely cooked to 145 degrees Fahrenheit, followed by a three-minute rest time, resulting in juicy and tender pork that’s more delicious than ever.

 

Fitness Friday #5 Chuck Wagon Chili Mac

1 Comment | Written on March 16, 2012 at 5:00 am , by Kristina Vanni

Thanks for joining me once again on this “Fitness Friday!”  The half-marathon training is in full swing and I am learning more and more about my abilities every week.  I have discovered that I prefer more targeted “interval training” rather than my usual “run like crazy, burn out and walk the rest of the way” training.

Does anyone know if there is an app or maybe a fancy pedometer that will somehow beep or alert you every 1/10th of a mile?  I am looking for some sort of tool to keep track of my intervals.  Any advice would be amazing!

Now, let’s talk food…

As much as I would love to be one of those people who survive off of kale and Greek yogurt, sometimes my body just craves pasta.  Who says you can’t eat healthy while still enjoying some of your favorite comfort foods every once in a while?  I call this recipe the “lean cowboy” Chuck Wagon Chili Mac.

With a few easy substitutions this easy meal is not only a crowd-pleaser, it is also packed with veggies, fiber, and protein.  I used whole wheat pasta (you could also substitute quinoa pasta, another one of my favorites!) as well as no-salt-added tomatoes and a dash of reduced-fat cheddar cheese.  All the pleasure of a traditional chili mac without weighing you down.

Chuck Wagon Chili Mac  (click here to view and print recipe)

8 ounce uncooked whole wheat wagon wheel (or your favorite shape) pasta

1 pound lean ground turkey

3/4 cup chopped green bell pepper

3/4 cup chopped onion

1 can (14 1/2 ounces) no-salt-added stewed tomatoes

1 can (8 ounces) no-salt-added tomato sauce

1/2 teaspoon ground black pepper

1/4 teaspoon ground allspice

1/2 cup shredded reduced-fat  Cheddar Cheese

Preheat oven to 350 degrees F.  Cook pasta according to package directions.  Rinse and set aside.

Spray large nonstick skillet with nonstick cooking spray.  Add ground turkey, bell pepper and onion; cook 5 minutes or until meat is no longer pink, stirring frequently.

Stir in tomatoes, tomato sauce, black pepper and allspice; cook 2 minutes.  Stir in pasta.  Spoon mixture into 2 1/2 quart casserole.  Sprinkle with cheese.

Bake 20 to 25 minutes or until heated through.  Makes 6 servings.

As always, I wanted to leave you with an inspirational quote to carry with you throughout the weekend.  Seize the day, live in the moment, eat pasta…

What’s Cooking Behind the Scenes at the Pillsbury Bake-Off

1 Comment | Written on March 15, 2012 at 5:00 am , by Kristina Vanni

Did you know in just a few short weeks one very lucky home cook will be a Millionaire?!  That’s right, the legendary Pillsbury Bake-Off is right around the corner!

I am thrilled to be traveling down to Orlando with Pillsbury to cover the contest again this year.  In fact, I will be a contributing writer to the “Behind the Scenes” blog on Pillsbury.com!

My first story was just posted yesterday.  Click on this link to read all about my unique family history with the Pillsbury Bake-Off:

Three Generations of Bake-Off Fun

That’s right!  My grandmother, my mother and I have all been finalists in this phenomenal cooking competition.  Stay tuned to Pillsbury.com for more of our posts leading up to the Bake-Off, as well as up to date information from the contestants and the winner!

In the meantime, I thought I would post the two recipes that took me to the Pillsbury Bake-Off years ago.  I competed with this first recipe when I was only 12 years old!  It is a light and fruity dessert, perfect to serve in Spring.  This recipe won $2,000 in the “desserts” category.

Raspberry-Filled Apricot Cake  (click here to view and print recipe)

Cake:

1 Pkg  (1 Lb. 2.25-oz.)yellow Cake Mix, with pudding

1 1/3 cups Apricot Nectar

2 Eggs

Filling:

1 cup Raspberry Spreadable Fruit or Jam

Frosting:

1 pkg (1-oz) Sugar-free Vanilla Instant Pudding Mix

1/2 cup Skim or Low-fat Milk

2 Tbsp Apricot Nectar

1 (8-oz) Frozen Light Whipped Topping, thawed

3 Tbsp Coconut, toasted

DIRECTIONS:

Heat oven to 350 F. Lightly grease and flour two 9- or 8-inch round cake pans.

In large bowl, combine cake mix, 1-1/3 cup apricot nectar and eggs at low speed until moistened; beat 2 minutes at high speed.

Pour into greased and floured pans.

Bake 350 F for 25 to 35 minutes or until toothpick inserted in center comes out clean. (Bake 8-inch pans 30 to 40 min.) Cool 15 minutes; remove from pans.  Cool completely.

To assemble cake, slice each cake layer in half horizontally to make 4 layers.

Place 1 cake layer cut side up on serving plate; spread with 1/3 cup spreadable fruit.

Repeat 2nd & 3rd layers with fruit.

Top with remaining cake layer.

In small bowl combine pudding mix, milk and 2 T apricot nectar; blend well.

Add thawed whip topping beat at low speed 2 minutes. Frost sides and top of cake.

Sprinkle top with toasted coconut.

Refrigerate at least 2 hours before serving. Store in refrigerator. Tip: to toast coconut, spread on cookie sheet; bake at 350 for 7 to 8 min. or until golden brown, stirring occasionally.

I attended the contest again in 2000 when I was in college.  I may not have walked away with the $1,000,000 prize, but my recipe did make it on the cover of the Pillsbury Bake-Off Cookbook!

Smoky Southwestern Shepard’s Pie  (click here to view and print recipe)  

INGREDIENTS:

1 1/2 lb Lean Ground Beef, such as ground round

1/2 cup Chopped Onion

2 cups Water

3 Tbsp Margarine or Butter

1/2  tsp Salt

3/4 cup Milk

2 cups Instant Mashed Potato Flakes

1 (4.5-oz.) Can Chopped Green Chilies

4 oz (1 Cup) Shredded Mexican-blend Cheese

1 (10-oz.) Can Enchilada Sauce

1 or 2 Canned Chipotle Chilies In Adobo Sauce, drained, seeded and chopped

1/2 tsp Ground Cumin

1/2 tsp Dried Oregano Leaves

1 (11-oz.) Can Vacuum-packed Whole Kernel Corn With Red & Green Peppers, drained

1/8 tsp Paprika

1/3 cup sliced Green Onions

1 Small Tomato, cut into 6 wedges

DIRECTIONS:

Heat oven to 400 degrees. In large skillet, brown ground beef with onion over medium-high heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Meanwhile, in medium saucepan, combine water, margarine and salt. Bring to a boil. Remove from heat. Stir in milk and potato flakes. Cover; let stand 5 minutes. Stir in green chilies and 1/2 cup of the cheese. Drain beef mixture. Add enchilada sauce, chipotle chilies, cumin and oregano; mix well. Bring just to a boil. Remove from heat. Spread beef mixture in ungreased shallow 2-quart casserole or baking dish. Top with corn. Spread potatoes evenly over corn. Sprinkle with remaining 1/2 cup cheese. Bake for 13 to 17 minutes or until cheese is melted and filling is bubbly. Let stand 5 minutes before serving. To garnish, sprinkle with paprika and green onions; arrange tomato wedges in center of casserole.

Top 10 Recipes for St. Patrick’s Day

13 Comments | Written on March 14, 2012 at 5:00 am , by Kristina Vanni

How will you be celebrating St. Patrick’s Day this weekend?  Corned beef and Cabbage, a potato dish, or maybe just a Shamrock Shake?

Once a year we all have a little “Luck ‘O the Irish” and enjoy indulging in festive foods.  I have assembled this list of my favorite  St. Patrick’s Day inspired recipes.  For more ideas, be sure to stop by our  St. Patrick’s Day Recipes group!

10:   Irish Coffee

This drink was actually invented in San Francisco, but it is a fun way to enjoy a bit of Irish Whiskey any time of day!  

9:   Chocolate Cherry Guinness Cake with Cocoa Beer Frosting

Guinness Beer adds a bit of Irish flair to this frosted chocolate cake.

 8:  Homemade Shamrock Shake

No need to swing by the drive-thru when you can make this minty shake at home!

7:   Corned Beef Panini with Horseradish Mayonnaise

This recipe is a great way to use up leftover corned beef in the days after your St. Patrick’s Day celebration.

6:  3-Ingredient Irish Shortbread

With only three ingredients, this traditional shortbread recipe couldn’t be easier!

5:  Irish Soda Bread

St. Patrick’s Day isn’t complete without a warm loaf of Irish Soda Bread.

4:  Shamrock Rice Krispies Treats

Green frosting and a shamrock cookie cutter transforms the classic Rice Krispie Treat into a festive snack.  

3:  Potato, Cheese and Mushroom Pie

If you are looking for a new way to enjoy potatoes on St. Patrick’s Day, this savory potato pie is one of my favorites.

2:  Slow Cooker Irish Oatmeal

Steel-cut Irish Oats are a great choice for a healthy and hearty breakfast.  This recipe is easily prepared in the crock-pot!

1:  The Naughty Leprechaun

This is my favorite St. Patrick’s Day recipe for the name alone!  It is an adult version of the Shamrock Shake.  Be sure to check out the video demo on the link as well.  Cheers!

Grilled Cheese Recipe Contest Winner

4 Comments | Written on March 13, 2012 at 5:00 am , by Kristina Vanni

When you hear “Bon Appetit, Y’all!” you know it is time for a fantastic meal from our latest winner, Mary Louise Lever.  Her recipe for “Southern Style Sweet ‘n Sassy Bacon and Gruyere Cheese Panini” earned top honors from our judges in the recent “Grilled Cheese” contest.

Mary Louise says, “What a thrill it is to win this contest with my Panini!  My Mother  taught me to use ingredients on hand and add an element of surprise to a dish.  I continue to use this culinary concept.  Being from the South, I enjoy adding ingredients that are indigenous to my heritage and pepper jelly and bacon rank high on my list of flavorful and readily available ingredients!  To the food police – I say, everything in moderation! 

Although I make my own pepper jelly (of course), I also use the recommended brand in my recipe which is almost as tasty as mine.  As a time saver, I use the purchased bacon crumbles which are delicious – but sometimes I lament not having the pan-cooked bacon with its added bonus of savory bacon drippings to add to some my recipes!  My tasters said that adding the artisan Gruyere cheese to the Panini elevated it to “gourmet” with my Southern touches!  My  Mom would be so proud too!”

SOUTHERN STYLE SWEET ‘N SASSY BACON & GRUYERE CHEESE PANINI  (click here to view and print recipe)

3 Tbsp Spicy Red Pepper Jelly

1/3 cup Purchased Real Crumbled Bacon or Can Make Own

8 slices Hearty Country-style Sandwich Bread

4 slices Deli-cut Gruyere Cheese

1/4 cup Softened Butter, as needed

Powdered Sugar

Extra Pepper Jelly

Directions:

Combine pepper jelly and bacon in small dish; set aside.

Lay bread slices onto wax paper. Spread each slice with divided pepper jelly mixture. Top 4 slices of bread with cheese and cover, face-down with remaining slices, pressing slightly. Brush outsides of each with butter.

Place on heated Panini press and cook until golden and crisp. Repeat process as needed.

If desired, place on wire rack in low-heat oven to keep warm.

To serve,slice diagonally and place on 4 individual plates. Dust each with powdered sugar. Serve with extra pepper jelly if desired.

I would also like to extend a round of applause to our “Reader’s Choice Winner” Allison Luxenberg also known as “PackOf3” here on Better Recipes.  Her recipe for “Sweet Blue Pig Grilled Cheese” received the highest number of votes during Grilled Cheese week.  Thanks so much for your votes!

Fitness Friday #4: Farro, The Ancient Grain

6 Comments | Written on March 9, 2012 at 5:00 am , by Kristina Vanni

Welcome to another installment of “Fitness Friday” tracking my journey as I train for the More/Fitness Half-Marathon in April.  This week was fun!  Especially since I was able to work out at a fantastic gym near my parents house in the Chicago area.  I love gyms with indoor running tracks.  A nice soft surface and no sunburn!

So far the distances aren’t too far, so I have started to keep track of my times in an effort to guesstimate how long it will take me to complete all 13.1 miles.  But you know what?  I am not going to let that number on the clock bother me.  I know I am not fast, I won’t be a leader in my age group, I am in this to cross that finish line!

Yesterday for lunch I made one of my favorite whole grain salads.  This dish is flavorful, filling and a fun way to enjoy an ancient grain – farro.  This is a great post-workout meal.  It also is perfect for a brown bag lunch as it can be enjoyed warm or room temperature.

One of the most intriguing culinary trends emerging in the past few years has been the popularity of “ancient grains” such as quinoa, kamut, spelt, amaranth, buckwheat and farro. These hearty, nutrient-rich whole grains add unbelievable texture to recipes. If you are looking to break out of a pasta or rice rut, why not give one of these “ancient grains” new life in a modern dish.

This simple, yet decadent recipe uses the robust ancient Mediterrenean grain farro, and pairs it with cubes of ricotta salata, a dry salted ricotta cheese that has a sharp, almost tangy flavor.

WARM MEDITERRANEAN FARRO SALAD  (click here to view and print recipe)

1 cup farro, rinsed
2 cups water
1/4 teaspoon salt
1 cup cubed ricotta salata
2/3 cup toasted coarsely chopped walnuts
2/3 cup chopped Italian flat leaf parsley
1/3 cup julienne cut moist-packed sun-dried tomatoes
1 clove garlic, minced
1 Tablespoon chopped fresh oregano or 1/2 teaspoon dried
3/4 teaspoon grated fresh lemon rind

Lemon Oregano Vinaigrette:

3 Tablespoons extra-virgin olive oil
2 Tablespoons fresh lemon juice
2 Tablespoons canola oil
1 Tablespoon white vinegar
1-1/2 teaspoons grated lemon zest
1-1/2 teaspoons Dijon mustard
1-1/2 teaspoons honey
1 small clove garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
1-1/2 teaspoons chopped fresh oregano (or 1/2 teaspoon dried)

Garnish: Sprigs of flat leaf parsley or fresh oregano

1. Place farro, water, and salt in a 2-quart saucepan and bring to a boil over high heat. Reduce heat to low, cover, and simmer until liquid evaporates, about 20 minutes.
2. While farro is cooking, place all remaining salad ingredients except dressing in a medium serving bowl. After farro is cooked, spoon into a colander and let cool for 5 minutes, stirring frequently. Place warm farro in serving bowl with other ingredients and stir to blend.
3. Combine all dressing ingredients except oregano in a blender or food processor. Transfer to a bowl and stir in fresh oregano. (note: if you use dried oregano, you can just add to the rest of ingredients in blender)
4. Add dressing and stir to coat all ingredients. Serve warm or at room temperature. Serves 6.

Every Friday I like to leave you with a quote to think about and take with you into the weekend.  Like I said, I am not going to obsess about my time on this half-marathon journey.  I think time is such a gift and each day we get to choose how we spend it.  How are you going to make every second count?

Previous Fitness Friday Posts

Fitness Friday #1:  Butternut Squash and Parsnip Salad

Fitness Friday #2/3:  Avocado Stuffed with Quinoa Salad

Pasta Recipe Contest Winner

5 Comments | Written on March 8, 2012 at 5:00 am , by Kristina Vanni

I believe that every dish tells a story, and this winning recipe is no exception!  Wait until you hear about our latest recipe contest winner, Deborah Mele.  She is not only an Italian food blogger, she also lives in Italy half the year!  She is certainly a pasta expert, so it is easy to see how she nabbed the $250 prize this week.  Let’s hear from Deborah in her own words.

“I have had an online food blog for almost 10 years called “Italian Food Forever” where I enjoy sharing the recipes with my blog visitors that I have collected over the many years I lived in Italy.  We now live in Umbria, Italy 6 months out of the year where we have a farmhouse rental, Il Casale di Mele.  I love preparing dishes like this one for our farmhouse guests every summer.  Throughout the years we spent living in Italy, I learned to appreciate simple, rustic, Italian cuisine and many of my personal recipes reflect that.  I understand how busy family life can be these days, and therefore I try to create recipes that can be assembled and prepared quickly, but are also delicious and elegant enough to serve to guests.  I have prepared this easy pasta dish many times for both family and friends and it always gets rave reviews!”    

Pasta With Mascarpone Chicken Sun-Dried Tomatoes & Spinach  (click here to view and print recipe)  

Ingredients:

1 cup Mascarpone Cheese, at room temperature

1 Lemon, zest and juice

1 tsp Cracked Black Pepper

3 Boneless Skinless Chicken Thighs, trimmed and 1″ dice

1 1/2 Tbsp Olive Oil

2 cloves Garlic, peeled and minced

Salt & Pepper, to taste

1/3 cup Chopped Sun-dried Tomatoes

1× 9 oz bag Baby Spinach

1× 500 Gram Pkg Pasta

to Serve:

Sauteed Garlic Breadcrumbs or Grated Parmigiano Reggiano or Pecorino Cheese

Directions:

Combine the zest, lemon juice, mascarpone and pepper in a bowl, then whisk to combine. Bring a pasta pot of salted water to a boil. Meanwhile, heat the oil in a skillet and cook the chicken until it is cooked through and just beginning to brown, 6-8 minutes. Add the garlic and cook another minute or two, then season with salt and pepper. Cook the pasta until al dente, taking it off the heat 1-2 minutes before you would normally remove it. Drain, reserving about 1/2 cup of the pasta water. Return the pasta to the pot and set over medium heat. Stir in the mascarpone and lemon mixture, chicken, tomatoes and spinach. Loosen the sauce with about 1/4 cup of the water and toss all over the ingredients together until the spinach has wilted and everything is piping hot, adding a little additional pasta water, if needed. Serve immediately, topped with grated cheese or sauteed breadcrumbs.

We also have a fantastic Reader’s Choice Winner this week, Pat Harmon, also known as “patcook!”

Penne Pesto Goat Cheese Alfredo with Chicken Sausage and Sun-Dried Tomatoes  (click here to view and print recipe) 

Pat says, “Thanks so much for the good news. I tried realllly hard to drum up the votes for this one as I really liked my recipe. Sometime ago, I had this carton of goat cheese in the fridge for a while and I was afraid it may go bad so when I was creating this dish, I decided to use it for the creamy sauce of Alfredo and was pleased. My quote might be – “Never be afraid to try something new when experimenting with cooking – it just might be the right thing for your dish.” I think that using Facebook was perfect for getting the word out for votes from my family, friends and cooking friends. We have a close-knit circuit to support each other and they really came through for me. Besides, some of them indicated they will try my recipe as it sounded good to them. I am grateful for having the opportunity to enter and win. You know, these recipes that we create are like our “kids”. We want everyone to like them and for them to be successful in a contest.”