Barbecued Shrimp Scampi from Chef Jeff

No Comments | Written on April 18, 2012 at 5:00 am , by Kristina Vanni

A few weeks ago, while covering the Pillsbury Bake-Off in Orlando, I had the pleasure of attending a cooking demonstration with Chef Jeff Henderson.  You may know him from the Food Network show “The Chef Jeff Project” as well as his New York Times best selling memoir “Cooked“

He not only showcased a few recipes from his cookbook, “Chef Jeff Cooks,” but he also gave us a tour of some of the outstanding new kitchen innovations from GE, one of the Bake-Off sponsors.

I was particularly impressed with the GE Cafe line, featuring restaurant inspired appliances for the home cook.  Right now a lot of home cooks are loving the Double Oven Range for its versatility.  It’s pretty exciting to think that you can prepare two different dishes at two different temperatures at the exact same time!  What do you think?  Would you prefer a double oven range in your home kitchen?

Chef Jeff’s recipes are outstanding, but his life story is truly an inspiration.  After making a series of poor choices in his youth, Chef Jeff spent some time in prison.  While inside he found his passion and worked his way up from dishwasher to chief  prison cook.   He went on to become an executive chef and now shares his story a public speaker and mentor to at-risk youth.

Chef Jeff is another shining example of how a passion for food can change lives.  It was so powerful to hear him speak and know that a few days later one lucky contestant would win $1,000,000 honoring their recipe and passion as well.  It made me feel so lucky to be a part of the culinary world and have the opportunity to share my love of food everyday!

Take a look at one of Chef Jeff’s recipes – Barbecued Shrimp Scampi.  In the cookbook Chef Jeff offers his recipe for homemade bbq sauce, but I just used my favorite bottled version and it turned out great!

Barbecued Shrimp Scampi  (click here to view and print recipe)

6-8 tablespoons unsalted butter

12 jumbo shrimp, peeled, devined, and washed

1/3 cup finely chopped yellow onion

2 tablespoons finely minced garlic

1/4 cup white wine

Grated zest and juice of 1 lemon

1/3 cup diced and seeded tomatoes

2 tablespoons finely chopped flat-leaf parsely

Kosher salt and freshly ground white pepper, to taste

1/4 cup Barbecue Sauce

1.  Melt 2 tablespoons of the butter in a medium sauté pan over medium heat.  Add the shrimp, onion, and garlic and sauté for 3 to 4 minutes.  The shrimp will begin to plump up a bit.

2.  Add the wine, lemon zest and juice, and 4 tablespoons more butter.  Reduce the heat and gently sauté the shrimp until the sauce thickens.  If this sauce is too thin, add 1 to 2 tablespoons more butter.

3.  Add the tomatoes and parsley and season with salt and pepper to taste.

4.  Add the barbecue sauce and toss well.  To serve, remove the shrimp from the pan with a fork, place on plates, and drizzle the sauce over the shrimp with a spoon.

Chef Jeff says, “Every restaurant I’ve worked in has had some kind of scampi dish on the menu.  I wanted to re-create this classic European favorite by finishing it off with barbecue sauce.”

Finally, this picture was just too cute not to share…

This year, the Pillsbury Bake-Off was held at the Peabody Hotel in Orlando, a resort known for their famous “march of the ducks” everyday to the lobby fountain.  Here they are walking the red carpet, with throngs of tourist paparazzi documenting their every waddle.

(Fun fact:  Duck is not on the menu at any of the hotel restaurants, and for the first time in Pillsbury history there was a special note in the rules banning any entry using duck!  File that one away for Jeopardy someday…)

How to make “Chipotle” at home!

12 Comments | Written on April 11, 2012 at 5:00 am , by Kristina Vanni

I’m not gonna lie…on those nights when I simply don’t feel like cooking one word pops into my mind – Chipotle.  Their fresh and fast casual cuisine sometimes just hits the spot.

When I attended the South Beach Wine and Food Festival, they had an awesome booth set up in the Grand Tasting Pavilion.  Handing out free tacos along the balmy, blue shores of Miami…not too shabby!

Not only were they passing out samples, the Chipotle representatives also handed out booklets with some of their coveted recipes!  I couldn’t wait to get home and try them for myself.  Lo and behold, the results were spot on!  Let’s start with their famous guacamole.  I think the key is the serrano chiles.  They provide the perfect balance of flavor and heat create the signature taste we know and love from the restaurant.

Chipotle Guacamole  (click here to view and print recipe)

1 large ripe avocado, peeled, pitted

2 teaspoons fresh lime juice

2 tablespoons chopped fresh cilantro

1/4 cup finely chopped onion

2 large garlic cloves, finely chopped

2 large serrano chiles seeded, chopped

1/4 teaspoon salt

Using fork, mash avocado with lime juice in small bowl.  Add cilantro, chopped onion, chopped garlic, serrano chiles and salt.  Stir to combine.

I was also excited to try their salsa recipe.  It specifically called for vine-ripened tomatoes, and I wanted to follow their method exactly!  Once again, this simple recipe was a huge hit.  I think the secret here is the dash of sugar.  You can’t even taste it, but the subtle sweetness is there to balance the heat and salt.

Cinco de Mayo is right around the corner!  Why not make “Chipotle at Home” to celebrate!

Chipotle Tomato Salsa  (click here to view and print recipe)

6 vine-ripened tomatotes

2 poblano chiles

1/2 a red onion

2 jalapenos

1/3 cup chopped fresh cilantro

1 tablespoon fresh lime juice

1/2 teaspoon sugar

salt and pepper to taste

Roast the poblano chiles on a grill or BBQ and let cool.  Dice the tomatoes, poblano chiles, onion, and jalapenos.  Combine all the ingredients and season to taste.

Easter Ham Leftover Solutions

3 Comments | Written on April 10, 2012 at 5:00 am , by Kristina Vanni

Did everyone have a wonderful holiday weekend?  Well, it’s about to get even better!  Right now we have an awesome opportunity to win $500 right here on Better Recipes!

Visit the “Start with Pork!” group and leave a comment on the discussion thread.  Here is the link:

http://pork.betterrecipes.com/groups/start-with-pork/discussions/Start_with_Pork_-_You_Could_Win_%24500!/29045391

It’s that easy!

Speaking of pork, how many of you have leftover Easter ham?  I know I do…such a fantastic problem to have!  These recipes are new and delicious ways to repurpose those leftovers into exciting recipes.

Ham and Peas with Mint and Tarragon  (click here to view and print recipe)

4 ounces cooked ham, cut into 1/4-inch dice

3 cups peas, fresh or frozen

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

1/4 cup fresh mint, coarsely chopped plus sprigs for garnish

2 tablespoons fresh tarragon, coarsely chopped , plus sprigs for garnish

Salt and pepper

Cooking Directions:

Bring a medium saucepan of well-salted water to a boil over high heat. Add the peas and cook until tender, 3 to 8 minutes depending on the size of the peas.

Drain the peas, reserving 2 tablespoons of the cooking water. Return the peas and cooking water to the saucepan. Add the ham, butter, mint, and tarragon, stirring until the butter melts. Season with salt and pepper.

Transfer to a bowl, garnish with the mint and tarragon sprigs, and serve.

Serves 4 to 6

Nutrition:

Calories: 200 calories Protein: 11 grams Fat: 9 grams Sodium: 85 milligrams Cholesterol: 40 milligrams Saturated Fat: 6 grams Carbohydrates: 15 grams Fiber: 6 grams

Ham, Bacon, and Caramelized Onion Tart  (click here to view and print recipe)

6 slices bacon, thick cut, cut crosswise into 1/4-inch strips

4 ounces cooked ham, cut into 1/4-inch dice

1 onion, halved lengthwise and thinly sliced

1/2 teaspoon salt

1/2 teaspoon pepper

one 9-inch deep-dish pie shell, homemade or store-bought, chilled

1 1/3 cups heavy whipping cream

3 large eggs, lightly beaten

1 teaspoon nutmeg

8 asparagus spears, trimmed (optional)

Cooking Directions:

In a large skillet over medium-low heat, cook the bacon, stirring occasionally, until crisped, 10 to 12 minutes. Use a slotted spoon to transfer the bacon to a large bowl. Add the ham and heat, stirring occasionally, until browned, 3 or 4 minutes. Use a slotted spoon to transfer to the bowl with the bacon. Add the onion, salt, and pepper to the skillet and cook, stirring occasionally, until soft, 3 or 4 minutes. Reduce the heat to very low and cook, stirring occasionally, until the onion is golden brown and very tender, 12 to 14 minutes. Transfer the onion to the bowl with the bacon and ham and set aside to cool.

Meanwhile, preheat oven to 350 degrees F. Place the pie shell on a rimmed baking sheet and bake until the pastry is pale gold along the rim, 20 to 25 minutes.

Add the cream, eggs, and nutmeg to the bowl with the bacon, ham, and onion, whisking to combine.

Remove the shell from the oven (leave the oven on). Pour the cream mixture into the shell and arrange the asparagus on top, if using. Bake until the tart is golden and a knife inserted into the center comes out clean, 45 to 50 minutes. Let stand 10 minutes before slicing and serving.

Serves 6 to 8

Nutrition:

Calories: 400 calories Protein: 13 grams Fat: 31 grams Sodium: 550 milligrams Cholesterol: 180 milligrams Saturated Fat: 15 grams Carbohydrates: 16 grams Fiber: 2 grams

 

Magic Marshmallow Crescent Peeps

8 Comments | Written on April 3, 2012 at 5:00 am , by Kristina Vanni

I’m not gonna lie…I have a bit of a love affair with Peeps.  Come on, look at those adorable faces!

Honestly, I don’t particularly enjoy eating them.  For the most part I just like all the pretty colors and saying “peep” in a tiny voice.

Then there is the annual Washington Post Peeps Diorama Contest.  Absolutely hilarious!

This year’s winner:  ”Occupeep DC”

I was on a mission to find a new and innovative recipe using Peeps this Easter.  With the Pillsbury Bake-Off on my mind, I had an idea.

The grand prize winner from 1969 was “Magic Marshmallow Crescent Puffs.”  This creative and innovative recipe takes a cinnamon and sugar dipped marshmallow and wraps it in a Pillsbury Crescent Roll.  The “magic” comes when you take the first bite…the marshmallow disappears in the oven and leaves an ooey-gooey center!

I figured, why not just use a Peep instead?  Thus, “Magic Marshmallow Crescent Peeps” were born!  I added a bit of color to the drizzle to give extra festive flair.

Magic Marshmallow Crescent Peeps  (click here to view and print recipe)

Rolls:

2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls

16 marshmallow Peeps

1/4 cup butter, melted

Glaze:

1/2 cup powdered sugar

1/2 teaspoon vanilla

2 to 3 teaspoons milk

food coloring, optional

Heat oven to 375°F. Spray 16 medium muffin cups with No-Stick Cooking Spray or use silicone liners.

Separate dough into 16 triangles.  Place marshmallow Peep on shortest side of triangle. Roll up, starting at shortest side and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining butter; place butter side down in muffin cup.

Bake 12 to 15 minutes or until golden brown. (Place foil or cookie sheet on rack below muffin cups to guard against spills.) Cool in pan 1 minute. Remove rolls from muffin cups; place on cooling racks set over waxed paper.

In small bowl, mix powdered sugar, vanilla and enough milk for desired drizzling consistency. Add food coloring, if desired.  Drizzle glaze over warm rolls.  Serve warm.

I am not normally a proponent of silicone bakeware, but in this case I found it quite useful.  Sometimes the marshmallow center can leak out of the crescent roll dough.  Using silicone ensures the puffs won’t stick and makes for easier cleanup.

This Easter treat couldn’t be easier.  Simply wrap your favorite Peep in Pillsbury Crescent Roll dough!  (Poor guy…he has no idea he is about to meet his fate in a 375 degree oven.)

Happy Easter!

Fitness Friday #7: The Doughboy and the Half-Marathon

1 Comment | Written on March 30, 2012 at 5:00 am , by Kristina Vanni

You may be wondering what “fitness friday” and the Pillsbury Doughboy have in common?  As it turns out quite a bit!  One of the first contestants I met in Orlando this past weekend was Cameron Bailey, from Salt Lake City, UT.  We chatted in the lobby and he told me that he arrived in Florida a day early in order to compete in a half-marathon!  Needless to say I was quite impressed!

Cameron said that no matter the outcome of the million dollar contest, he wanted to come home from Florida with a feeling of accomplishment.  Isn’t that a fantastic attitude?  I told him that I was about to give my first half-marathon a try and he offered some wonderful words of encouragement.

As it turns out his athletic training came in handy during the cooking competition.  Cameron was the last of the 100 contestants to submit his recipe, and had to literally RUN to the judges table at 11:59 for the Noon deadline!

His decadent and delicious recipe also reminds me once again that it is all about moderation.  I love sliders because they allow a smaller portion size of an indulgent item.

Bacon-Chicken Sliders with Raspberry-Onion Spread   (click here to view and print recipe)

1 can Pillsbury® Place ‘n Bake® refrigerated crescent rounds

1 LAND O LAKES® Egg, beaten

1 to 2 teaspoons McCormick® Poppy Seed

1 tablespoon Crisco® Pure Vegetable Oil

1 cup chopped red onions

1/8 teaspoon salt

1/8 teaspoon McCormick® Ground Black Pepper

1 cup Progresso® chicken broth

2 tablespoons balsamic vinegar

1/4 cup Smucker’s® Red Raspberry Preserves

1/4 cup Smucker’s® Apricot Preserves

1 boneless skinless chicken breast, cooked, thinly sliced

4 slices hickory-smoked bacon, crisply cooked, broken in half

1/4 cup fresh cilantro leaves

Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. Place crescent rounds on cookie sheet; press each crescent into 2 1/2-inch round. Brush with egg; sprinkle with poppy seed.

Bake 8 to 13 minutes or until golden brown. Remove from cookie sheet to cooling rack.

Meanwhile, in 10-inch skillet, heat oil over medium heat. Add onions, salt and pepper; cook 3 to 5 minutes, stirring frequently, or until onions are tender. Add chicken broth and balsamic vinegar; cook 12 to 17 minutes or until sauce is reduced by half. Stir in red raspberry and apricot preserves; cook 2 to 3 minutes, stirring frequently, or until slightly thickened. Cool 5 minutes.

Cut each crescent round in half horizontally. Place bottoms of buns on serving platter; top each with 2 teaspoons of the onion mixture, chicken, bacon, cilantro and top of bun.

Nutritional Information:

1 Serving:  Calories 250(Calories from Fat 100),Total Fat 11g(Saturated Fat 3g,Trans Fat 1 1/2g),Cholesterol 40mg;Sodium 500mg;Total Carbohydrate 28g(Dietary Fiber 0g,Sugars 13g),Protein 8g;Percent Daily Value*:Vitamin A 0.00%;Vitamin C 2.00%;Calcium 2.00%;Iron 8.00%;Exchanges:2 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;2 Fat;Carbohydrate Choices:2;*Percent Daily Values are based on a 2,000 calorie diet.

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.

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…

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