Archive for the ‘Recipes’ Category

Small Bites, Big Flavors

Thursday, June 20th, 2019

Recipe and photo courtesy of

Small in size but big on taste, sliders hit the spot throughout the day

Pepperoni Pizza Sliders

  • 1 package slider rolls
  • ½ cup pizza sauce
  • ½ cup mini pepperoni
  • 1½ cups shredded, low-moisture,
  • part-skim mozzarella cheese
  • ¼ cup butter, melted
  • 1 teaspoon parsley flakes
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ cup shredded Parmesan cheese
  • Nonstick cooking spray

Heat oven to 350 F.

Keeping rolls connected, cut sheet of rolls horizontally, separating tops from bottoms. Place bottom halves of rolls in a baking dish. Spread pizza sauce evenly over the bottom halves. Sprinkle pepperoni over the sauce. Sprinkle mozzarella over the pepperoni, and cover with top halves of rolls.

Mix melted butter with parsley flakes, dried oregano, garlic powder and Parmesan cheese. Spoon evenly over sliders.

Cover baking dish with aluminum foil sprayed with nonstick cooking spray to keep the cheese from sticking. Bake for 20 minutes. Remove foil and bake an additional 5 to 10 minutes, or until Parmesan is melted and golden brown. Cut sliders and serve immediately.

Recipe and photo courtesy of


Beef & Black Bean Sliders

  • 1/2 cup low-sodium black beans, drained and rinsed
  • 1 pound lean ground beef
  • 1/4 small sweet onion, finely chopped
  • 1 clove garlic, minced
  • 2 tablespoons whole wheat breadcrumbs
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 whole wheat slider buns
  • 4 slices lowfat cheddar cheese, cut in half

Mash black beans in a medium bowl. Add beef, onion, garlic, breadcrumbs, Worcestershire, salt and pepper. Combine well, and form into eight mini patties.

Spray a skillet with nonstick cooking spray. Heat over medium heat. Add patties and cook 3 to 4 minutes per side, or until desired doneness. Top with cheese and let melt.

Serve on buns with condiments of your choice.

Courtesy of Produce for Kids


Parmesan Meatball Sliders

  • 1 pound ground beef (85% lean)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh Italian parsley
  • 1 egg, slightly beaten
  • 3 teaspoons finely chopped garlic, divided
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped yellow onion
  • 14.5-ounce can diced tomatoes, undrained
  • 1 cup tomato sauce
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 12 mini sandwich buns
  • 6 1-ounce slices part-skim mozzarella cheese, cut in half

Heat oven to 375 F.

Combine beef, Parmesan cheese, parsley, egg and 1 teaspoon garlic in a medium bowl. Divide mixture into 12 portions. Shape into meatballs and place on a shallow baking pan lined with aluminum foil. Bake for 15 minutes or until meat reaches 160 F.

Meanwhile, heat oil in a large skillet over medium-high heat. Add onion. Cook for 3 minutes or until tender, stirring occasionally.

Add the remaining 2 teaspoons garlic. Cook for 1 minute more or until fragrant. Stir in undrained tomatoes, tomato sauce, oregano and salt. Bring to a boil. Reduce heat and simmer for 10 minutes or until sauce has thickened, stirring occasionally.

Place open buns on the baking sheet. Spoon sauce on bottom of each bun. Place one meatball on each bun and more sauce, if desired. Top each with mozzarella cheese. Bake for 5 minutes, or until cheese melts and bun tops are lightly crisped.

Courtesy of Ready Set Eat


Ham and Avocado Biscuit Sliders

  • 2 cups plus 1 tablespoon all-purpose flour, divided
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ¾ teaspoon sage
  • ¼ teaspoon smoked paprika
  • ½ cup cold butter, cut into 1/2-inch slices
  • 1 cup buttermilk, divided
  • 1 medium sweet potato, boiled, peeled and mashed
  • Spinach leaves
  • Deli ham
  • 1 avocado

Heat oven to 425 F. Line a baking sheet with parchment paper.

In large bowl, whisk 2 cups of flour, baking powder, salt, sage and paprika. With a pastry blender, cut in cold butter until mixture resembles coarse crumbs.

In a medium bowl, whisk 3/4 cup buttermilk and mashed sweet potato. Stir into the flour mixture.

Use the remaining flour to prepare a work surface. Knead until dough forms. Roll dough to 3/4-inch thickness. Using a 2-inch round cutter, cut dough into 18 biscuits. Re-roll and cut out dough until all is used.

Place biscuits on the prepared baking sheet. Brush each biscuit with remaining buttermilk. Bake for 11 to 13 minutes, or until golden brown. Cool completely.

Split biscuits in half. Top bottom half of biscuit with spinach leaves, deli ham and an avocado slice. Replace biscuit top and serve immediately.

Courtesy of


Pulled Pork Mac and Cheese Sliders

  • 1 pound fully cooked pulled pork
  • 12 slider rolls
  • 20 ounces prepared macaroni and cheese
  • 2 to 3 tablespoons barbecue sauce
  • 6 slices cheddar cheese
  • 1 tablespoon barbecue dry rub
  • 1/4 cup butter, melted
  • 1 teaspoon dried parsley

Heat oven to 350 F.

Warm pulled pork in the microwave.Slice rolls in half. Place bottom halves of slider rolls in a 9-by-13-inch baking dish. Top each with pulled pork.

Spoon macaroni and cheese evenly over pork on each sandwich roll. Drizzle barbecue sauce over sandwiches. Lay cheese in two rows of three over the sliders. Top with the top halves of the slider rolls.

Stir the dry rub into the butter. Spoon evenly over tops of sandwiches. Sprinkle with parsley. Bake uncovered for 10 minutes. Serve warm.

Courtesy of


Chillin’ and Grillin’

Monday, May 20th, 2019

Summer is on its way! Warm up the grill and get ready for delicious eats

Buttermilk Chicken

  • 1½ cups buttermilk
  • 1 tablespoon mustard powder
  • 1 tablespoon Sriracha
  • 2 teaspoons minced garlic
  • 2 teaspoons paprika
  • 4 chicken drumsticks, bone in, skin on
  • 4 chicken thighs, bone in, skin on
  • Vegetable oil
  • 1/4 cup chopped fresh parsley
  • Lemon, cut into wedges

In a medium bowl, whisk together buttermilk, mustard powder, Sriracha, garlic and paprika. Place chicken in a large zip-top bag; pour buttermilk mixture over chicken. Seal bag and refrigerate 2 hours or overnight.

Heat grill for direct grilling over medium heat. Remove chicken from marinade, shaking off excess. Discard marinade. Lightly oil grill grates. Transfer chicken to grill and cook, turning occasionally, for 16 to 18 minutes or until internal temperature reaches 165 F.

Transfer chicken to a serving platter. Sprinkle with parsley and serve with lemon wedges.
Courtesy of United Dairy Industry of Michigan


Pineapple Pork Kebabs

  • 1 to 1½ pounds boneless pork loin, cut into 2-inch cubes
  • 1 sweet onion, cut into 1-inch-square pieces
  • 1 red bell pepper, cut into 1-inch-square pieces
  • 2 cups pineapple chunks
  • 3 to 4 teaspoons barbecue rub
  • 2½ cups teriyaki marinade
  • 3 to 4 flexible skewers

Heat grill or smoker to 250 F.

Season pork loin, onion, pepper and pineapple with rub. Thread pork loin, onion, pepper and pineapple on skewer. Repeat until length of skewer is almost full. Repeat with additional skewers.

Put assembled kebabs in a large resealable bag and add marinade. Remove air from bag and refrigerate for 20 minutes. Remove kebabs and discard marinade. Place on grill over indirect heat. Cook 12 to 14 minutes. Remove and set aside.

Increase grill temperature to 400 F. Sear kebabs at high heat until caramelized. Using a meat thermometer, check pork loin cubes for doneness. Remove from heat once pork reaches an internal temperature of 145 F.

Courtesy of Smithfield


Steak Salad With Chive Yogurt Dressing


  • 1 cup plain yogurt
  • 3 tablespoons freshly squeezed lime juice
  • 2 tablespoons milk
  • 2 tablespoons chopped fresh chives
  • 1 clove garlic, peeled and minced
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper


  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon granulated garlic
  • 20 ounces boneless petite sirloin steak


  • 3 cups baby spinach
  • 3 cups chopped romaine lettuce hearts
  • 1/2 cup sweet red pepper rings
  • 1/2 cup sweet yellow pepper rings
  • 1 cup avocado chunks
  • 1/4 cup thinly shaved red onion

To make dressing, blend yogurt, lime juice, milk, chives, garlic, salt and pepper on low until smooth consistency forms and chives are completely incorporated. Transfer dressing to a jar with a tight-fitting lid. Refrigerate until serving.

Heat grill to medium.

To prepare steak, combine kosher salt, black pepper and granulated garlic to create a rub. Sprinkle half of the seasoning mix over one side of the steak, pressing it into the meat. Repeat with the remaining seasoning on the opposite side.

Grill steak over direct medium heat to desired level of doneness, approximately 4 to 5 minutes per side for medium pink center. Remove steak from grill and let rest 7 to 10 minutes on a cutting board.

To make the salad, toss spinach and romaine on a large platter. Scatter red and yellow peppers, avocado and onion over greens. Slice sirloin thinly against the grain. Arrange meat slices along the center of the salad. Drizzle dressing over the salad just prior to serving.

Courtesy of United Dairy Industry of Michigan


Bacon-Wrapped Asparagus

  • 1 pound asparagus
  • Olive oil
  • 1 package uncooked thin-sliced bacon
  • Balsamic glaze
  • Salt, to taste
  • Pepper, to taste

Wash asparagus and trim ends. Place asparagus on a tray and drizzle with olive oil. Toss to coat. Wrap two to three spears with one slice of bacon. Repeat with remaining asparagus and bacon.

Heat grill to medium. Place asparagus bundles on the grill and cook 3 to 4 minutes per side, or until bacon is crispy. During the last minute of grilling, brush asparagus bunches with balsamic glaze, if desired. Avoid adding glaze too soon or it may burn. Add salt and pepper to taste.

Courtesy of Michigan Asparagus Advisory Board


Corn With Lemon Basil Yogurt Sauce

  • 4 ears sweet corn, husked
  • 1 tablespoon olive oil
  • 2 tablespoons plain lowfat Greek yogurt
  • 3 large basil leaves
  • 1/2 lemon, juiced

Lightly brush corn with olive oil. Place on a heated grill and cook, turning occasionally, for 10 to 15 minutes, or until brown or charred in spots.

Blend yogurt, basil and lemon juice in a blender until smooth. Remove corn from grill and spread with yogurt mixture.

Courtesy of Produce for Kids


Stone Fruit Skewers

  • 8 6-inch wooden skewers
  • 2 peaches, pitted, cut into 8 pieces each
  • 2 plums, pitted, cut into 8 pieces each
  • 2 nectarines, pitted, cut into 8 pieces each
  • 16 cherries, stems removed, pitted
  • 2 tablespoons unsalted butter, melted
  • 1/4 teaspoon cinnamon
  • 2 cups plain Greek yogurt

Heat grill to medium heat. Assemble skewers with two peach chunks, two plum chunks, two nectarine chunks and two cherries. Mix butter and cinnamon in a small bowl. Lightly brush onto skewers.

Place skewers on the grill and cook
2 to 3 minutes per side, or until fruit starts to brown and soften, about 10 minutes total. Remove from grill. Serve with yogurt for dipping.

Courtesy of Produce for Kids

Tacos Any Time

Saturday, April 20th, 2019

Photo by Elisa Weiss

Vegan Tacos

  • 1 cup kimchi
  • 8 small corn tortillas
  • 2 small handfuls baby arugula
  • 4 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1 large ripe avocado, sliced
  • 2 tablespoons chives, diced
  • 1 cup cooked black-eyed peas
  • 4 tablespoons vegan ranch dressing, optional

In a small saucepan, sauté the chives in ½ tablespoon of the olive oil until tender. Turn off heat. Add the arugula, stirring in with chives and allowing to wilt slightly.

Lightly oil each side of the tortillas. In a large pan, heat the tortillas for about 30 seconds per side over medium heat until tortillas are soft and flexible.

Place two tortillas on a plate, folding and propping against one another to create a taco-shell shape while still soft. Repeat with remaining tacos. Divide fillings evenly among each taco, beginning with the black-eyed peas and followed by the arugula-chive mixture. Top with avocado slices and kimchi. Drizzle any remaining olive oil and dressing on top in a zigzag pattern. Finish with a dash of sea salt on each.

Serves 4


Southwest Breakfast Tacos

  • 4 large flour tortillas
  • 1 cup refried pinto beans
  • 8 eggs, scrambled
  • 1 medium ripe avocado, sliced
  • ¼ cup fresh cilantro, chopped
  • Juice of one fresh lime
  • 4 tablespoons sunflower seed or grapeseed oil, divided
  • 1 teaspoon cumin
  • Dash of cayenne pepper
  • ¼ onion, diced
  • Salt and pepper to taste
  • 1 roma tomato, diced, optional
  • 4 tablespoons sour cream, optional

Heat oven to 300 F.

Use 2 tablespoons of oil and spread on both sides of each tortilla. Wrap the tortillas in foil and heat in the oven until warmed through but not dried. Turn off the oven, but leave the tortillas to keep warm until ready to fill.

Heat 2 tablespoons of oil on a medium skillet over medium-high heat. Add onions and sauté until lightly caramelized. Add refried beans, lime juice and spices. Stir. Heat until warm.

While heating the beans, cook the eggs in a medium skillet. Add salt and pepper. Constantly scrape the bottom of the skillet and stir to keep eggs fluffy until cooked.

Remove tortillas from the oven. Fill each, beginning with the bean and onion mixture, following with eggs and topping with avocado. Top with cilantro, tomato and sour cream.

Serves 4


Asian Taco Fusion 

  • 4 large or 8 small brown-rice tacos
  • 8 ounces firm tofu, sliced into 1-inch-long and ¼-inch-thick strips
  • 1 cup edamame beans, steamed and hulled
  • 1 red pepper, sliced
  • ½ yellow onion, sliced
  • ¼ cup soy or tamari sauce
  • 4 tablespoons sesame oil
  • 1 tablespoon black sesame seeds
  • 1 cup cooked white rice
  • 1 carrot, grated
  • 1 cup red cabbage, shredded
  • Sweet and sour sauce or soy sauce

Heat oven to 350 F.

Oil a baking sheet. Place the tofu strips on the sheet and bake until golden browned and slightly crisp, about 20 to 30 minutes. Remove from oven and set aside. Turn down the oven to 300 F.

While preparing the fillings, heat the tortillas by wrapping in foil and placing in the oven. Heat sesame oil in a large wok or skillet. Add the onions, pepper, edamame and sesame seeds. Once partially cooked, add tamari or soy sauce. Stir and sauté until the onions are caramelized.

Remove tortillas from the oven and fill evenly with rice and tofu. Fill with the vegetable mixture. Top with grated carrot and cabbage. Drizzle with sweet and sour sauce or soy sauce.

Serves 4


Beer-Battered Fish Tacos

  • ¼ cup light beer
  • 1 cup palm or coconut oil

Tacos and filling

  • 8 small flour tortillas
  • 1-2 cups fresh napa cabbage, shredded
  • 12 ounces wild Alaskan King salmon, thawed and chopped into 1-inch strips or chunks
  • 1 lemon, sliced into wedges
  • 1 cup sour cream
  • ¼ cup green onions, chopped
  • ¼ cup fresh cilantro, chopped
  • Tartar sauce, optional


  • 1 cup all-purpose flour
  • 1 1/2 cups small bread crumbs
  • 2 eggs, whipped

Place the salmon and beer in a glass container. Refrigerate. Marinate for 30 minutes before preparing the tacos.

Place each of the following in separate medium-sized wide bowls, lined up in preparation for battering the salmon: 1) eggs, 2) flour and 3) bread crumbs.

Add oil to a deep frying pan and heat. Add enough oil to ensure the fish will be covered when placed in the pan. Let heat until the surface of the oil is slightly rippled, as if about to bubble.

Roll each salmon piece in the bowl of flour to coat evenly. Dunk each piece in the egg mixture, coating thoroughly. Roll each egg-coated piece in the bread crumbs, covering evenly. Place batter-coated salmon pieces on a plate.

Gently place each piece in the oil. Oil should not be bubbling but should be hot enough so small bubbles form on the battered salmon as soon as it is placed in the pan.

Turn the pieces occasionally with a slotted metal prong or spoon to cook evenly. Fry for about 8 minutes, until the salmon is golden and cooked through. Test after 4 to 6 minutes by removing one piece and slicing it open. Salmon tends to cook quickly, so check frequently.

Once cooked, gently remove fish with a slotted spoon and place on a paper towel-covered plate to drain excess oil. Fill the tortillas with salmon and cabbage. Serve with cilantro, onions, sour cream, tartar sauce and lemon.

Serves 4


Taco S’mores

  • 5-ounce bittersweet dark chocolate bar
  • 4 tablespoons hazelnut cocoa spread
  • 4 medium flour tortillas
  • 1 tablespoon coconut oil
  • 1 cup mini marshmallows
  • 4 graham crackers

Crush crackers and chocolate bar into medium-size pieces. Set aside. Evenly spread oil on one side of each tortilla. Lay the tortillas, oiled side down, on a plate or cutting board. Evenly distribute the hazelnut cocoa spread on each tortilla. Sprinkle the crackers, chocolate and marshmallows on top, dividing evenly among all tortillas.

Fold each tortilla in half. Place each inside a hot waffle iron for 1 to 2 minutes, or until chocolate and marshmallows are melted and outside is lightly browned. Serve hot.

Serves 4

Recipes by Chelsea Glanz

Explore Mediterranean Fare

Wednesday, March 20th, 2019

© Ezume Images/Adobe Stock

Spaghetti Sauce

  • 2 pounds 85 percent ground beef
  • 1 small onion, finely chopped
  • 3 tablespoons chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon Italian seasoning
  • 1 tablespoon oregano
  • 1 tablespoon basil
  • ¼ cup brown sugar
  • 15-ounce can tomato sauce
  • 2 large cans crushed tomatoes
  • 15-ounce can tomato paste

Brown ground beef and onion together. Drain. Mix in all of the spices. Cook for
2 to 3 minutes on medium heat. Stir often to avoid sticking to pan.

Add tomato sauce, crushed tomatoes and brown sugar. Simmer on low heat for
5 minutes.

Add tomato paste and stir until mixture thickens. Serve over pasta.

Recipe by Gertrude Treadaway


Savory Zucchini Muffins

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • ½ cup sun-dried tomato pesto
  • 1/3 cup extra-virgin olive oil
  • ¾ cup milk
  • ¼ cup granulated sugar
  • 1 egg
  • 1 cup shredded zucchini
  • 2 green onions, finely chopped
  • 12 1/2-inch cubes fontina cheese

Heat oven to 400 F. Line a 12-cup muffin pan with paper liners.

In a large bowl, whisk together flour, baking powder, salt and pepper. In a separate bowl, whisk 1/4 cup pesto, olive oil, milk, sugar and egg. Stir into flour mixture until moistened. Fold in zucchini and green onions.

Divide half the batter evenly among muffin cups. Place a cube of fontina on top of batter. Top each with 1 teaspoon remaining pesto, then top with remaining batter.

Bake for 15 to 20 minutes, or until golden brown and top of muffin springs back when pressed lightly. Let cool slightly. Serve warm.

To make extra savory, add 1/2 cup cooked and crumbled bacon.

Recipe courtesy of Filippo Berio


Pasta With Spinach Pesto

  • 13.5-ounce can spinach, well drained
  • 1 cup fresh parsley leaves
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup walnuts or almonds
  • 1 large garlic clove
  • 1 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 16 ounces fettuccine noodles

In a food processor, combine spinach, parsley, cheese, nuts, garlic, basil, salt and pepper. Blend well. In a slow, steady stream, add olive oil until mixture is blended and smooth.

Cook fettuccine per package directions. Drain. Toss pesto with fettuccine.

Recipe courtesy of CMI


Potato Leek Soup With Pesto

  • 3 medium-large leeks
  • 2 tablespoons extra-virgin olive oil
  • 1 large garlic clove, coarsely chopped
  • 1/2 teaspoon kosher salt, plus additional to taste
  • 2 pounds Yukon gold potatoes, peeled and diced into 2-inch cubes
  • 6 cups chicken or vegetable brothPesto
  • 1 packed cup fresh basil
  • 1 packed cup flat-leaf parsley
  • 1 medium-large garlic clove, roughly chopped
  • 3 tablespoons pine nuts or 1/4 cup walnuts
  • 1/2 teaspoon kosher salt
  • 1/4 cup extra-virgin olive oil

Trim bulb ends and tough, dark green stems off leeks. Slice tender white and light green stems in half lengthwise, then soak in cold water for 10 to 15 minutes to remove dirt. Drain leeks, rinse well and slice into thick half-moons.

In a large stockpot over medium-low heat, heat olive oil. Add leeks, garlic and salt. Cook, stirring occasionally, until leeks are soft, about 10 minutes.

Add potatoes and broth. Cover and increase heat to medium. Bring soup to simmer. Uncover and continue cooking for 30 minutes.

Using an immersion blender, puree soup until smooth. Taste and add more salt if desired.
To make pesto, pulse basil, parsley, garlic, pine nuts, salt and olive oil in a food processor.

Ladle soup into bowls and spoon pesto on top of each serving.

Recipe courtesy of Carapelli


Sicilian Lamb Meatballs

  • 1 pound ground lamb
  • 1 tablespoon extra-virgin olive oil
  • 1/3 cup panko breadcrumbs
  • 3 tablespoons pine nuts
  • 2 tablespoons golden raisins
  • 1 large egg, lightly beaten
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground black pepperFeta-Olive Oil Sauce
  • 1/2 pound feta cheese, crumbled
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons plain Greek yogurt

Heat oven to 375 F. Line a large-rimmed baking sheet with parchment paper.

In a large bowl, mix lamb, olive oil, panko breadcrumbs, pine nuts, raisins, egg, salt and pepper. Roll mixture
into approximately 36 meatballs about 1 inch in diameter and place on baking sheet. Bake for 15 minutes, until sizzling and golden brown.

To make feta-olive oil spread, blend feta cheese, olive oil and yogurt in a food processor for 30 to 45 seconds, until creamy. Serve with meatballs for dipping.

Recipe courtesy of Carapelli


Cranberry Strata

  • 8 cups crusty French bread cubes
  • 8-ounce package cream cheese
  • 1/2 cup dried cranberries
  • 6 eggs
  • 2¼ cups milk
  • 1/3 cup maple syrup
  • ½ teaspoon ground cinnamon or nutmeg

In a greased 2-quart rectangular baking dish, arrange half of the bread pieces.
Cut cream cheese into 8 to 10 slices and arrange over the bread cubes. Sprinkle cranberries over bread. Top with remaining bread pieces.

In a medium bowl, beat together eggs, milk and maple syrup. Pour over bread in dish. Sprinkle with ground cinnamon. Lightly press down with the back of a spoon to saturate bread with egg mixture.

Cover and chill for up to 24 hours.

Heat oven to 350 F. Bake covered for 45 minutes. Uncover, then bake for 20 minutes. Let stand for 10 minutes before serving.

Serve warm and topped with syrup.

Recipe courtesy of

It’s Time for Brunch

Wednesday, February 20th, 2019

Photo courtesy of

Apple and Cheddar Tart

  • 1 cup sharp cheese, grated
  • 1 cup whole milk
  • ½ cup heavy cream
  • 1 egg, plus one egg yolk
  • 1 refrigerated pie shell
  • 3 medium apples
  • Pinch of salt

Heat oven to 350 F. Place pie crust in a 9-inch tart pan. Place some pie weights or dried beans on top of the unbaked crust. Bake for 12 to 17 minutes.

In a bowl, combine milk, cream and eggs. Beat well. Stir in salt and 3/4 of the cheese. Pour into the crust. Arrange apple slices on top of the custard. Sprinkle remaining cheese on top.

Bake for 17 to 25 minutes, or until inserted knife comes out clean. Serve warm or at room temperature.


Ricotta Tater Cakes

  • 1 large russet potato, peeled and shredded
  • 2 garlic cloves, minced
  • ½ cup spinach, chopped and steamed
  • 1 large egg
  • ½ cup ricotta cheese
  • 2 tablespoons Parmesan cheese
  • 2 green onions, chopped
  • 8 ounces sour cream

Chop green onions and mix with sour cream. Set aside.

Shred potatoes into a bowl of ice water. Drain and wrap potatoes in a damp paper towel. Discard water.

Mix garlic and spinach with cheeses and egg. Season if desired. Add potatoes to mixture.

Place a spoonful of potato mixture on an oil-covered skillet. Cook each side for 2 minutes until golden brown. When done, remove from skillet. Add a dollop of sour cream mixture and serve warm.

Makes 8 to 10 pancakes


Easy Cheesy Breakfast Pizza

  • Two 8-ounce cans of crescent rolls
  • 1 pound sausage, cooked and crumbled
  • 2 cups cheddar cheese, grated
  • 2 cups hash brown potatoes, uncooked
  • 6 large eggs
  • 1/3 cup milk
  • ¼ teaspoon pepper
  • ½ teaspoon salt

Heat oven to 250 F.

Spread crescent rolls on the bottom of a greased jelly roll pan. Top with sausage, hash browns and cheese. In a bowl, mix eggs, milk, salt and pepper.

Pour egg mixture over pizza. Bake for 30 minutes. Cut pizza into slices and serve with a side of plain yogurt.


Green Chile, Chicken and Avocado Enchiladas

  • 3 tablespoons butter, divided
  • 1 pound boneless skinless chicken breast, cubed
  • Salt and pepper
  • 1 cup chopped onion
  • 4-ounce can chopped green chiles
  • 1 large avocado, chopped
  • 2 cups shredded Mexican cheese blend
  • 15-ounce can green chile enchilada sauce
  • 1/3 cup sour cream
  • 12 taco-sized flour tortillas
  • Sour cream and cilantro for serving

Heat oven to 375 F. Grease a 9-by 13-inch casserole dish with butter.

Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken, and season with salt and pepper. Brown chicken until cooked through, about 5 minutes. Remove chicken from the skillet. Set aside.

Melt remaining butter in the skillet. Add onions and green chiles. Cook until onions have softened, about 4 to 5 minutes. Remove skillet from the heat. Add chicken and avocado. Set aside.

Whisk together enchilada sauce and sour cream in a medium bowl. Spread a small amount on the bottom of the prepared casserole dish.

Divide chicken mixture evenly among tortillas. Roll and place seam-side down in a casserole dish. Pour remaining sauce over the top of the tortillas. Sprinkle with cheese.

Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until lightly browned.

Let stand 5 minutes before serving.


Cheddary Chicken Bones

  • 4 chicken legs
  • 1 cup crisp rice cereal
  • ½ cup cheddar cheese, grated
  • 3 tablespoons butter, melted
  • Salt and pepper
  • 1 egg
  • ¼ cup milk
  • ½ cup flour

Heat oven to 375 F.

In a bowl, combine milk, butter and egg. Set aside. In another bowl, combine rice cereal and cheese. Set aside.

Season chicken with salt and pepper. Dip each chicken leg in flour, then in the egg/milk mixture, then in the cheese-and-cereal mixture.

Line a baking pan with foil and spray with cooking spray. Place legs on the pan. Wrap a small piece of foil around the end of each leg.

Bake for 25 to 30 minutes, turning once. Chicken is done when juices are no longer pink. Serve hot or cold.


Cuban Style Mac and Cheese

  • 4 to 5 slices Cuban bread (can substitute French or Italian bread)
  • 1 pound uncooked pasta (penne, big elbows or shells)
  • 8 tablespoons salted butter
  • 1 cup all-purpose flour
  • 4 cups hot milk
  • 1 tablespoon dried mustard
  • 1 tablespoon hot sauce
  • 1 pound extra-sharp cheddar cheese, grated (about 4 cups)
  • 1/4 pound cubed ham
  • 1/4 pound roasted pork. shredded
  • 1/4 cup pickle slices or cubes

Heat oven to 350 F. Lightly grease a 9-by-13-inch pan with cooking spray.

Place slices of bread on a baking sheet. Place in the oven for 4 to 5 minutes or until lightly browned. Let cool, then pulse in a food processor until pieces are the size of thick crumbs (about one cup is needed).

Cook pasta per package instructions until it is almost done. Drain pasta well and put it in a large container. Set aside.

Melt butter in a pot over medium heat. Stir in flour until well blended. Beat for 1 to 2 minutes. Do not let the mixture turn brown.

Slowly beat in milk. Stir for a few minutes. Beat in dry mustard and hot sauce until well blended. Add cheese. Stir until melted and thoroughly mixed. Lower the heat, and stir for 3 to 4 more minutes.

Add half of the sauce to pasta. Add ham and roasted pork. Add remaining cheese sauce and mix well.

Place mixture in the prepared pan. Evenly spread pickles and breadcrumbs over the surface. Bake for 20 to 25 minutes or until hot and bubbly.

Recipes and photo courtesy of

Guilt-Free Treats

Sunday, January 20th, 2019

Photo by Brandon Pomrenke

Creamy Banana Sorbet

  • 2 bananas, frozen and chopped
  • 1 teaspoon lime juice
  • 2 tablespoons coconut cream (the thick part of canned coconut milk)
  • 1 tablespoon maple syrup

Place all ingredients in a high-powered blender. Blend on high until smooth and creamy. Add some of the liquid coconut milk by the teaspoon, if needed, to assist blending. Serve immediately.
Serves 2


Coconut Cream Fruit Tart

  • 8 ounces coconut cream (the thick part of canned coconut milk)
  • 4 tablespoons canned coconut milk, liquid
  • 1 teaspoon lemon juice
  • 2 tablespoons maple syrup
  • 1 frozen premade pie crust (or substitute with a gluten-free, lowfat or homemade crust)
  • 1 fresh peach, halved and sliced
  • 8 to 10 ounces frozen or fresh mixed berries
  • Fresh mint leaves, shredded, for garnish

If using frozen berries, thaw berries and drain excess water. Prebake the pie crust for about 10 minutes at 350 F, or until crust is slightly browned. Remove from oven and let cool.

Place the coconut cream and liquid coconut milk into a mixing bowl. Using a fork to whisk and mash, mix the lemon juice and syrup into the coconut cream until the mixture is smooth. Set aside.

Place peaches and berries into the crust, mixing and spreading evenly. Pour the coconut cream mixture on the fruit, evenly covering the pie and filling in the edges near the crust. Smooth as needed.

Refrigerate the tart for at least an hour or until filling is firm when sliced. Just before serving, garnish with mint leaves.

Serves 2


Dark Chocolate Energy Bites

  • ¼ cup coconut oil
  • ¼ cup raw cacao powder
  • 1/8 cup dark baking chocolate, chopped
  • ¼ cup almond milk
  • 1 teaspoon vanilla extract
  • 1 drop peppermint extract
  • 2 tablespoons almond or peanut butter
  • Dash of sea salt
  • ½ teaspoon orange juice
  • 2 tablespoons flax seed
  • 1 to 1½ cups rolled oats, as needed for consistency
  • 2 tablespoons rice flour
  • ½ cup fine, dried coconut flakes

Heat the coconut oil in a medium saucepan until liquid, stirring in the cacao powder, chocolate and milk. Turn heat to low and add the vanilla, peppermint, nut butter, sea salt and orange juice. Stir thoroughly. Remove from heat. Add the remaining dry ingredients and mix thoroughly. Add oats until the mixture’s consistency is thick enough to form into moist bite-sized balls.

Let the mixture cool slightly. Form into small balls, about an inch in diameter. Lightly roll each bite in coconut flakes, coating evenly. Place on a wax paper-lined plate or small cookie sheet, or in a glass container for storage. Separate layers of bites with wax paper. Refrigerate for 30 to 60 minutes or until firm. Makes about 10 energy bites.

Chocolate Cashew Pudding

  • 1 cup cashews, soaked in water overnight
  • ¾ cup distilled water
  • ¼ teaspoon vanilla extract or ½ fresh vanilla bean, chopped
  • 4 tablespoons raw, unrefined sugar
  • ¼ teaspoon cinnamon
  • ¼ cup raw cacao powder
  • ¼ cup semisweet chocolate chips
  • Strawberries sliced for garnish

Drain and rinse the cashews after soaking. Pour the cashews and water into a blender. Blend on high for 3 to 5 minutes or until mixture is white, creamy and smooth. Add the vanilla bean or extract and the sugar. Blend thoroughly for about another 30 seconds.

Pour mixture into a small bowl, using a spatula to remove all cashew cream from the sides of the blender. Thoroughly mix in the remaining ingredients, except for the strawberries.

Spoon the mixture into serving dishes and refrigerate for about 30 minutes. Garnish with strawberries before serving.
Serves 2

Creamy, Steamy Golden Milk

  • 3 cups almond or cashew milk
  • 1/8 teaspoon powdered ginger
  • 1/8 teaspoon powdered turmeric
  • 1/8 teaspoon cinnamon
  • Dash of cayenne pepper
  • ½ teaspoon ghee
  • ¼ teaspoon vanilla extract
  • 2 teaspoons maple syrup

Heat the milk in a small saucepan until steaming but not bubbling. Gently whisk in the remaining ingredients until thoroughly mixed. Pour the hot mixture into a blender. Lightly blend for about 10 seconds to froth and diffuse the ghee. Serve immediately while hot.

Alternative: Use equal amounts of freshly grated ginger and turmeric instead of dried for an added kick (be sure to blend to mix). Increase the amounts of spices according to flavor preference.
Serves 2


Mango Avocado Lime Pie


  • ½ cup almonds, soaked and drained
  • ½ cup cashews, soaked and drained
  • ¾ cup pitted dates
  • Dash of sea salt
  • 1 teaspoon vanilla extract

Mix all ingredients in a food processor or blender, adding water by the teaspoon as needed, to assist mixing. Form a crust by pressing the mixture evenly into a 9-inch glass pie dish.


  • 2 small, ripe avocados
  • ¼ cup coconut cream (the thick part of canned coconut milk)
  • ½ small mango, peeled, pitted and sliced
  • ½ cup honey
  • 1 teaspoon vanilla extract
  • 2 tablespoons lime juice, to taste
  • 2 tablespoons lemon juice
  • Dash of sea salt
  • Lime slices and raspberries for garnish

Blend all the filling ingredients on high until creamy and smooth. Pour into the pie crust. Refrigerate for at least two hours or until firm. Garnish with lime slices and raspberries before serving.

Recipes by Chelsea Glanz

Healthy New Year!

Thursday, December 20th, 2018

Stick to healthy resolutions with these simple, delicious recipes

Morning Comfort Cocktail Toddy

  • 16 ounces hot water
  • ¼ fresh lemon
  • Dash of powdered ginger
  • Drop of peppermint extract
  • Small dash of cayenne pepper
  • 1 tablespoon maple syrup or honey

Heat the water in a tea kettle. Squeeze and drop the lemon into a mug. Add the spices and peppermint. Fill the mug with steaming water. Add the honey or maple, stirring to blend all the flavors. Enjoy this hot drink before breakfast to gently awaken your digestion, or after eating to soothe your belly.
Serves 2


Chocolate Blueberry Spice Smoothie

  • 1 banana
  • ½ cup frozen blueberries
  • 2 tablespoons vanilla protein powder
  • 2 tablespoons almond butter
  • 2 cups cashew milk
  • ¼ cup raw cacao powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon vanilla extract

Blend all ingredients on high until smooth and thoroughly mixed. Pour into tall glasses and enjoy immediately.
Serves 2

Apply Berry Crisp With Toasted Almonds

  • ¼ cup sliced almonds, soaked and drained
  • 1 tablespoon coconut oil
  • 2 Braeburn apples, peeled and chopped
  • 10 ounces frozen mixed berries
  • ¼ cup ghee
  • 1 teaspoon sea salt
  • 1 teaspoon cinnamon
  • ½ teaspoon cloves or allspice
  • 1 teaspoon vanilla extract
  • 2 tablespoons rice flour
  • 1/8 cup vanilla protein powder
  • 1 cup rolled oats

Heat oven to 350 F.

Toast the almonds by heating them in a frying pan for 3 to 5 minutes over medium heat until browned. Set aside. Oil an approximate 6-inch-by-8-inch casserole dish with coconut oil. Pour berries and apples into the dish, mixing and spreading evenly. Set aside.

Mix the dry ingredients together in a small bowl. Cut in the ghee and add the vanilla, mashing with a fork until evenly mixed. The texture should be somewhat sticky and crumbly so small clumps form. Add slightly more oats and/or ghee as needed. Crumble the mixture on top of the berries and apples, covering the entire dish. Sprinkle the almonds evenly over the top.

Cover with foil and bake for 20 to 30 minutes or until the apples are tender and the top is browned and crisp.

Serves 2


Asian Lettuce Wraps

  • 2 tablespoons olive oil
  • 14 ounces firm tofu, rinsed and chopped into ½-inch cubes
  • 1 tablespoon Garam Marsala spice blend
  • ¼ medium red bell pepper, diced
  • ½ medium Roma tomato, diced
  • ¼ medium yellow onion, diced
  • 5 medium baby bella mushrooms, sliced
  • ¼ cup creamy coconut milk
  • 1 teaspoon sea salt
  • 8 leaves butter lettuce, washed and whole
  • 1/3 cup cashews
  • ¼ cup fresh cilantro, chopped

Combine all ingredients except lettuce. Sauté over medium heat in a large pan for 10 to 15 minutes, or until mushrooms and peppers are soft and tofu is browned. Stir frequently.

Lay lettuce leaves open-faced on a large plate. Spoon the sautéed filling into each leaf. Garnish with cilantro and cashews.
Serves 2


Grab ‘n’ Go Greek Salad Bowl


  • 8 tablespoons olive oil
  • 4 tablespoons balsamic vinaigrette
  • 2 tablespoons lemon juice
  • 1 teaspoon orange juice
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 2 teaspoons dried parsley
  • 2 teaspoons dried oregano

Shake all ingredients in a jar until combined. Store in a bottle or jar for easy remixing before serving.


  • ½ large head butter lettuce, washed and shredded
  • 8 ounces Kalamata olives, drained
  • 8 ounces artichoke hearts, drained
  • 1 medium red bell pepper, diced
  • 6 ounces crumbled feta cheese
  • 1 small cucumber, peeled and chopped
  • 12 ounces canned garbanzo beans, drained

Toss together all ingredients except the lettuce. Spread ingredients on a bed of lettuce and toss with dressing just before serving.
Serves 2


No-Hassle Curried Slow Cooker Dinner

  • 2 medium sweet potatoes, peeled and cubed
  • 12 ounces canned garbanzo beans, drained and rinsed
  • 1 to 2 tablespoons curry powder
  • 2 teaspoons sea salt
  • 1 cup creamy coconut milk
  • ¼ cup water
  • ¼ cup fresh lime juice
  • ¼ cup dried currants
  • ½ large leek, diced
  • ½ cup cashews, lightly toasted in a frying pan
  • Fresh cilantro, chopped, for garnish

Place all ingredients except cashews and cilantro in a slow cooker. Cook on medium-low for 6 to 8 hours. Garnish with cashews and cilantro before serving. Enjoy hot.
Serves 2

Recipes by Chelsea Glanz

Festive Holiday Treats

Tuesday, November 20th, 2018

Photo by Brandon Pomrenke

Savory and sweet party foods will wow your guests and set a festive mood

Candy Cane Chocolate-Dipped Pretzels

  • One bag of pretzels, soft or hard, any size
  • 12 ounces solid dark chocolate, such as Ghirardelli’s dark melting wafers
  • 1 tablespoon coconut oil
  • 4 to 5 candy canes or 5 to 7 ounces peppermint candies, crushed

Line a cookie sheet with wax paper. Set aside.

Place the crushed candy canes on a wide plate. In a small saucepan, combine the melting chocolate and coconut oil. Melt over medium heat, stirring occasionally. Once melted, dip each of the pretzels into the chocolate, covering as much of the pretzel as desired.

Before the chocolate cools and hardens, pat each pretzel gently into the crushed candy canes, or roll if using pretzel sticks. Lay pretzels on the wax paper to cool. Reheat the melting chocolate as needed to maintain viscosity during the process.


Strawberry, Mint and Mozzarella Skewers

  • 16 strawberries, washed
  • 16 mini-sized mozzarella balls
  • 16 fresh mint leaves, washed
  • 4 tablespoons sweet balsamic vinegar reduction sauce
  • 16 small wooden skewers

Slide one strawberry, one mint leaf and one mozzarella ball onto each skewer. Position the mozzarella, mint and strawberry in the middle of the skewer. Repeat the same pattern on all skewers.

Lay the skewers on a s platter and drizzle with the sauce in a zigzag pattern.

Serves 4


Stuffed Grilled-Cheese Wedges

  • 2 jumbo-size flour tortillas
  • 1 large roasted or baked poblano pepper, sliced
  • ¼ small red onion, diced and lightly sautéed
  • 1 portabella mushroom, diced
  • 1½ cups cheddar cheese, grated (measure once grated, do not pack)
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 cups sour cream or salsa, for dipping
  • Fresh cilantro, diced, for garnish

Butter one side of each tortilla. Lay one tortilla on a large piece of wax paper, buttered side down. Sprinkle cheese on the open face of one tortilla. Add poblano pepper, onion, mushroom, salt and pepper, sprinkling evenly. Sprinkle all ingredients almost to the edge of the tortilla, leaving about a 1/2-inch margin around the edge. Place the other tortilla on top, buttered side up.

Heat the olive oil in a large frying pan on medium heat.

Carefully slide the tortilla off the wax paper and into the pan. Take care to ensure the ingredients do not fall out by gently pulling the sides of the wax paper up while sliding.

Sauté the tortilla for 2 to 5 minutes per side, or until the down-facing tortilla is slightly golden and the cheese has begun to melt. Using two spatulas to keep the ingredients intact, flip the quesadilla and grill until the other side is golden brown and the cheese is melted through. Slide the quesadilla onto a large cutting board. Using a pizza cutter, slice into as many wedges as desired. Garnish with cilantro and serve with salsa or sour cream.

Serves 4


Vanilla Plum Scoops

  • 4 large scoops vanilla ice cream
  • 4 plums, halved
  • 2 tablespoons honey
  • 2 tablespoons butter
  • Dash of cinnamon
  • Dash of cloves

Melt the butter in a small frying pan. Add the plums, open side down. Sauté over high heat for 1 to 2 minutes. Remove from heat.

Scoop vanilla ice cream into four bowls. Place two plum halves on top of each bowl. Sprinkle each with a dash of cinnamon and cloves. Drizzle with honey and serve immediately.

Serves 4


Toasted Baguette and Brie Apple Bites

  • 1 baguette, sliced into at least 12
  • ¼-inch slices
  • 7 to 10 ounces brie, cut into at least 12 ¼-inch slices
  • 1 Braeburn apple, cut into 1/8-inch slices
  • 2 tablespoons honey
  • Pinch of salt
  • Approximately ½ stick butter

Heat oven to 300 F. Lay the bread slices on a cookie sheet lined with wax paper. Spread butter on all the bread slices. Layer the apples and cheese on each slice, beginning with the apple and finishing with the cheese. Drizzle honey over each slice and sprinkle with salt.

Bake for about 10 minutes, or until cheese is melted and edges of the bread are crisp.

Serves 4


Orange Pomegranate-Spiced Champagne Coolers

  • 1 navel orange, sliced into large rounds
  • 6 ounces frozen pomegranate seeds
  • 1 bottle (750 mL) dry prosecco champagne
  • 3 cinnamon sticks
  • 5 to 6 thin round slices of Braeburn apple
  • 1 2/3 cups orange juice

Pour orange juice into a large pitcher. Add cinnamon sticks, apple slices, pomegranate seeds and orange rounds. Refrigerate for at least one hour. Add champagne just before serving.

Serves 4


Hot Cocoa With a Kick

  • 6 to 7 ounces powdered hot cocoa mix
  • 64 ounces creamy cashew or coconut milk
  • 2 teaspoons ghee (clarified butter)
  • ¼ teaspoon cinnamon
  • 2 dashes cayenne pepper
  • Heavy whipping cream

In a saucepan, whisk cocoa mix with the milk over medium heat until all clumps are gone and the mixture is steaming but not boiling. Reduce heat to low. Add ghee, whisking until mixed. Add spices and mix thoroughly. Serve hot and top with whipped cream.

Serves 4

Recipes by Chelsea Glanz

Southern-Touch Thanksgiving

Saturday, October 20th, 2018

Pumpkin Pie Parfaits – Photo by Brandon Pomrenke

These dishes marry rich Southern flavors for a twist on traditional holiday food

Pumpkin Pie Parfaits

  • 12 ounces fresh or canned pumpkin purée
  • 2 24-ounce cans heavy cream coconut milk, unmixed
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon allspice
  • ½ teaspoon ginger
  • 1 teaspoon vanilla extract
  • 1/3 cup sugar
  • 1 tablespoon maple syrup
  • 2 tablespoons orange juice
  • ½ cup pecans, crushed
  • ½ cup almonds, crushed
  • 1/3 cup dates, chopped and mashed or blended in a food processor
  • ¼ cup cashews, chopped
  • Dash of sea salt

Open the cans of coconut milk and gently spoon the top layer of heavy cream into a medium mixing bowl. Using a fork, whip the cream with 1 tablespoon orange juice and the maple syrup. Refrigerate to set firm. In a large mixing bowl, pour a splash of the remaining coconut milk into the pumpkin purée and combine. Discard or save the rest of the coconut milk for another recipe. Mix all remaining ingredients with the pumpkin purée, except the nuts, salt and dates. Set the pumpkin mixture aside.

Toss together the crushed nuts, dates and salt until evenly combined. Layer the ingredients into parfait glasses by gently spooning each mixture into the glass so as not to soil the sides. Begin with the nuts, then add the purée and top with the coconut cream. Garnish with a dash of cinnamon. Chill before serving.

Collards and Beans With Eggs and Hollandaise


  • 4 egg yolks
  • ½ cup melted butter
  • Fresh-squeezed juice of ½ large lemon
  • ¼ to 1/2 teaspoon salt, to taste
  • Dash of cayenne pepper
  • Crushed black pepper for garnish

Combine the egg yolks, spices and lemon juice in a blender. Heat the butter in a small saucepan over medium heat until fully melted and slightly bubbling. Remove from heat.

Slowly pour the butter into the egg yolk mixture. Use an immersion blender to immediately whip the mixture while pouring, so the hot butter does not coagulate the egg yolks. Finish adding the butter, and blend until the sauce is fairly thick and creamy.

Prepare up to an hour before serving. Hollandaise does not reheat well.

Collards, green beans and eggs

  • 1 large bunch collard greens, chopped
  • 2 cups fresh green beans
  • Fresh-squeezed juice of ½ large lemon
  • 4 tablespoons of olive oil
  • 4 eggs
  • Dash of salt
  • Splash of white vinegar

Steam green beans until tender but not mushy. Fill a separate pot—large enough to submerge the collards—two-thirds full with water. Add the collard greens. Blanch over high heat until fully cooked and tender, usually about 5 minutes after water begins boiling. Drain the green beans and collards. Just before serving, toss the beans and collards with olive oil and lemon. Set aside.

In a small saucepan, poach four eggs in water, adding a dash of salt and a splash of vinegar to keep the egg whites from dispersing. Serve green beans and collards on a platter topped with the eggs and hollandaise. Garnish with pepper.

Scalloped Baby Potatoes

  • 3 pounds multicolored baby fingerling potatoes, thinly sliced
  • 4 tablespoons fresh rosemary, chopped
  • 3 tablespoons fresh thyme, chopped
  • 5 sprigs fresh parsley, finely chopped
  • 1 teaspoon cayenne pepper
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • ½ medium red onion, diced
  • 2 jalapeños, diced
  • ¼ cup olive oil
  • 5 tablespoons butter, sliced
  • ¼ cup flour
  • 2½ cups milk, warmed to room temp

Heat oven to 375 F.

Toss the potato slices with olive oil, herbs, onion and jalapeño. Spread a thin layer of half of the potatoes on the bottom of an oiled 9-by-13-inch dish. Sprinkle lightly with a layer of flour, using only half of the flour. Layer with half of the butter slices. Repeat the layering process using the remaining ingredients. Once complete, gently pour the milk on top of the potatoes. Bake for about an hour, until potatoes are cooked through and the top is crisp and golden.

Spicy Cajun Oven-Roasted Turkey

  • 10-pound turkey, thawed
  • 1 small onion, chopped
  • 2 celery stalks, chopped
  • Small handful of mushrooms, chopped
  • ½ bell pepper, chopped
  • ¼ cup extra-virgin olive oil
  • 4 tablespoons pink Himalayan sea salt
  • 3 tablespoons crushed black pepper
  • 2 tablespoons cayenne pepper
  • 2 tablespoons garlic powder
  • 2 tablespoons poblano or paprika
  • pepper powder
  • 1 tablespoon crushed rosemary, dried or fresh
  • 1 tablespoon crushed oregano, dried or fresh
  • 1 tablespoon crushed thyme, dried or fresh

Toss all spices together in a small bowl. Pat the turkey dry and season with the spice mix by sprinkling and patting the spices inside and outside the turkey. Refrigerate the turkey on a roasting pan rack overnight.

Let the turkey sit at room temperature for one hour while heating the oven to 375 F. Meanwhile, fill the turkey with the mixed, chopped vegetables. Brush the turkey with oil before placing in the oven.

While roasting, baste occasionally for about an hour. After an hour, flip the turkey and repeat the basting process. Roast until the internal turkey temperature reaches 165 F. The entire roasting process usually takes 2 to 2½ hours. Let the turkey cool for 30 minutes before carving.

Orange Mint Cranberry Relish

  • 12 ounces frozen cranberries, thawed and chopped
  • 2 tablespoons fresh mint, chopped
  • 1 large orange, peeled
  • 4 tablespoons sugar, to taste
  • 1 teaspoon lemon juice
  • 1 tablespoon fresh grated ginger root
  • Dash of black pepper, to taste

Chop the orange and retain all juice that drains out. Add chopped orange and drained juice to cranberries. Toss with all remaining ingredients. Chill in the refrigerator for one hour to blend flavors before serving. Garnish with fresh mint.

Recipes by Chelsea Glanz

Breakfast Delights

Thursday, September 20th, 2018

Grape Smoothie Bowl

  • 1/2 avocado
  • 2 medium bananas, sliced and frozen
  • 1 cup packed baby spinach
  • 2 cups green grapes, divided
  • 1 cup unsweetened almond milk
  • 1-inch piece fresh ginger, peeled and sliced
  • Pinch of salt
  • 1 tablespoon chia seeds
  • 1 1/2 tablespoons toasted coconut chips

In a blender, combine avocado, bananas, spinach, 1 cup grapes, almond milk, ginger and salt. Blend until smooth. Pour into two bowls. Halve remaining grapes and place on top of smoothie bowls along with chia seeds and coconut chips.

Courtesy of


Peanut Butter and Jelly Pancake Dippers

  • 1/4 cup old-fashioned rolled oats
  • 1/2 cup whole-wheat flour
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons brown sugar, packed
  • 1 teaspoon baking powder
  • 1 large egg
  • 1 tablespoon vegetable oil
  • 4 tablespoons reduced-fat
  • creamy peanut butter
  • 1 cup fat-free milk
  • Nonstick cooking spray
  • 1/3 cup sugar-free raspberry preserves

In a blender, combine oats and flours. Pulse three or four times. Add salt, brown sugar, baking powder, egg, vegetable oil, peanut butter and milk. Pulse several times until combined and no lumps remain.

Heat a nonstick skillet to medium-low heat and lightly grease with cooking spray. Pour 1/4 cup batter onto skillet. Cook 1 to 2 minutes until bubbles appear around edges. Flip and cook another 1 to 2 minutes until golden. Immediately roll up pancake and secure with a toothpick. Repeat process with remaining batter.

Serve with preserves for dipping.

Recipe courtesy of MilkPEP


Ham and Waffle Breakfast Sandwiches

  • 8 frozen prepared waffles, toasted
  • 8 ounces sliced ham
  • 4 large eggs
  • 4 slices cheddar or American cheese
  • Maple syrup

Prepare waffles according to package directions; keep warm.

In a nonstick skillet over medium-high heat, cook ham slices until lightly browned, about 30 seconds per side. Keep warm. In the same skillet over medium heat, fry eggs until desired doneness.

Lay out four waffles and top each with cheese, ham and egg, topping with remaining waffles to finish. Serve with maple syrup.

Courtesy of Smithfield


Breakfast Tacos

  • 8 soft corn tortillas
  • Oil
  • 1 cup ham, cubed
  • Handful of green bell pepper, chopped
  • Handful of red bell pepper, chopped
  • 8 eggs
  • 2 tablespoons milk
  • Pinch of salt
  • Pinch of pepper
  • ½ cup shredded cheddar cheese
  • Sour cream
  • Cilantro
  • Salsa

Warm tortillas in a pan over low heat, flipping after 15 seconds. Remove. Increase heat to medium. Add oil and warm the ham. Set aside.

In the same pan, sauté peppers. Add eggs, milk, salt and pepper. Cook until eggs are done. Add cheese and ham.
Spoon mixture onto tortillas. Top with sour cream, cilantro and salsa.

Courtesy of Eckrich


Baked Eggs in Avocado

  • Nonstick cooking spray
  • 3 large avocados
  • 6 eggs
  • 4 strips thick-cut bacon, diced and cooked until crispy
  • 1 cup blue cheese
  • 1/4 cup fresh cilantro

Heat oven to 450 F. Spray a baking sheet or glass baking pan with cooking spray. Cut avocados in half. Scoop out 1 to 2 tablespoons of avocado to create a well for eggs. Place avocados flesh-side up on prepared sheet or pan.

Crack one egg into each avocado well, making sure to keep yolk intact. Bake for 10 minutes or until eggs reach desired temperature. Remove from oven.

Top with bacon, cheese and cilantro.

Courtesy of Smithfield


Sweet Potato and Apple Breakfast Parfait

  • 1 tablespoon unsalted butter
  • 1 apple, diced
  • 1 small sweet potato, peeled and diced
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup vanilla Greek yogurt
  • 1/4 cup granola
  • 2 tablespoons raisins

Melt butter in a small skillet over medium heat. Add apple and sweet potato. Cover and cook for 5 to 7 minutes, or until tender but still firm.

Stir in cinnamon and vanilla. Remove from heat and set aside to cool.

In two bowls, alternate potato and apple mixture, yogurt, and granola, ending with the potato and apples. Top with raisins.

Courtesy of Produce for Kids


Nutty Breakfast Cookies

  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup honey
  • 2 tablespoons olive oil
  • 1/4 cup pistachios, shelled and chopped
  • 1/4 cup cashews, chopped
  • 1/2 banana, mashed
  • 1 1/2 cup peeled and diced apples
  • 2 cups rolled oats
  • 1 cup whole wheat flour
  • 1 3/4 teaspoon cinnamon

Heat oven to 350 F.

Combine eggs, vanilla, honey, oil, pistachios, cashews, banana and apple in a large mixing bowl. Combine oats, flour and cinnamon in a separate mixing bowl. Fold dry ingredients into wet ingredients until thoroughly mixed.

Divide into ⅓-cup portions and place on a parchment-lined baking sheet about ½-inch apart. Bake for 20 minutes or until firm. Remove from oven and cool on a rack.

Courtesy of Produce for Kids