Artichoke Lemon Pesto

Ingredients

• 1 can quartered artichoke hearts, (not in oil), drained
• 6 garlic cloves, peeled
• 1/4 cup arugula
• 1 tbsp. lemon juice
• 1 tsp. lemon zest
• 1/2 tsp. kosher salt
• 1 tbsp. good olive oil (break out the good stuff)
• 1 tbsp. water

Instructions

1. Place artichokes, garlic, arugula, lemon zest, lemon juice and salt in a food processor. Pulse until the artichokes and garlic are in very fine bits.
2. Turn processor back on and drizzle olive oil and water through the spout until just combined.
3. Adjust seasoning to your taste. Refrigerate until needed.

 

*Courtesy of:  http://fooddonelight.com/artichoke-lemon-pesto/

Three Cheese Tortellini and Mushroom Soup

Ingredients:

2 tsp butter

2 stalks of celery, chopped

1 small onion, chopped

1 carrot, peeled & chopped

2 cloves of garlic, minced

8 cups fat free chicken broth (vegetable broth for vegetarians)

2 cups water

5 oz shitaki mushrooms, sliced

8 oz baby bella mushrooms, sliced

1 small Parmigiano Reggiano rind (optional)

9 oz three cheese tortellini (Buitoni)

salt to taste

1/2 tsp fresh ground pepper

Parmigiano Reggiano, grated (optional for topping)

Directions:

In a large pot, melt the butter over medium-low heat. When melted, add the celery, onion, carrot and garlic. Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.

Add the chicken broth, water, mushrooms, rind and increase heat to medium-high and bring to a boil. When broth boils, add salt (to taste) and black pepper; stir to combine. Reduce heat to low, simmer until mushrooms are soft, about 20 minutes. Add tortellini and cook according to package directions for al dente.

Once cooked, remove the rind, stir to combine and garnish with freshly grated Parmigiano Reggiano if desired.

*Courtesy of:  http://www.skinnytaste.com/2012/09/three-cheese-mushroom-and-tortellini.html

 

Tilapia and Summer Vegetable Packets

Ingredients

• 1 cup quartered cherry, or grape tomatoes
• 1 cup diced summer squash
• 1 cup thinly sliced red onion
• 12 green beans, trimmed and cut into 1-inch pieces
• 1/4 cup pitted and coarsely chopped black olives
• 2 tablespoons lemon juice
• 1 tablespoon chopped fresh oregano
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon capers, rinsed
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 1 pound tilapia fillets, cut into 4 equal portions

 

Preparation

1. Preheat grill to medium. (No grill? See Oven Variation, below.)
2. Combine tomatoes, squash, onion, green beans, olives, lemon juice, oregano, oil, capers, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
3. To make a packet, lay two 20-inch sheets of foil on top of each other (the double layers will help protect the contents from burning); generously coat the top piece with cooking spray. Place one portion of tilapia in the center of the foil. Sprinkle with some of the remaining 1/4 teaspoon salt and pepper, then top with about 3/4 cup of the vegetable mixture.
4. Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping. Repeat with more foil, cooking spray and the remaining fish, salt, pepper and vegetables.
5. Grill the packets until the fish is cooked through and the vegetables are just tender, about 5 minutes. To serve, carefully open both ends of the packets and allow the steam to escape. Use a spatula to slide the contents onto plates. Oven Variation: Preheat oven to 425°F. Place green beans in a microwavable bowl with 1 tablespoon water. Cover and microwave on High until the beans are just beginning to cook, about 30 seconds. Drain and add to the other vegetables (Step 2). Assemble packets (Steps 3-4). Bake the packets directly on an oven rack until the tilapia is cooked through and the vegetables are just tender, about 20 minutes.

*Courtesy of:  http://www.eatingwell.com/recipes/tilapia_summer_vegetable_packets.html

Homemade Marshmallows

Ingredients
Cooking oil spray
3 packages (1/4 ounce each) unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
3/4 cup light corn syrup
1/4 teaspoon of salt
1/2 teaspoon vanilla extract
powdered sugar


Directions
1. Line an 8" x 8" baking pan with plastic wrap and heavily spray with cooking spray.
2. Pour water in a stand mixer with a whisk attachment and sprinkle the gelatin over.
3. While the gelatin is sitting, combine sugar, corn syrup, and 1/4 cup of water in a saucepan over medium-high heat; stir to combine. Bring to a boil. Boil for 1 minute or until a candy thermometer reaches 240°F. Remove from heat. With the mixer on high, slowly pour the syrup into the gelatin. Add salt and beat on high for 12 minutes until the mixture is very thick, adding the vanilla extract in the last 10 seconds.
4. Spray a spatula with cooking oil spray. Working quickly, immediately pour the mixture into the prepared pan and press the mixture evenly into the pan with the spatula. Allow to set for at least 3 hours or overnight. Once the marshmallows have set and are firm, flip the marshmallows onto a cutting board and discard the plastic wrap. With a knife, slice the marshmallows into 1" to 2" squares. Dust the marshmallows with the powdered sugar to prevent sticking and store in an airtight container or a food gift bag if giving as a gift. Store at room temperature for up to a week.

Peppermint Whipped Cream - Yum!

candy canes
whipping cream


Simply crush the candy canes in a blender, beat the cream until it is nearly thickened, add the candy canes, beat until medium-firm peaks form.  Then add to hot chocolate or other desserts!

Savory Pumpkin Dip

Ingredients

• 1 (8 oz.) brick cream cheese, softened (I used low-fat cream cheese)
• 1/2 cup shredded cheddar cheese
• 1/2 cup pumpkin puree
• 1/4 cup chopped toasted pecans
• 4-6 slices of bacon, cooked until crispy and crumbled
• 3 green onions, thinly sliced
• 1/2 tsp. seasoned salt
• 1/4 tsp. ground cinnamon

Method

Stir all ingredients together using a wooden spoon or an electric mixer until combined. Serve garnished with extra bacon and green onions if desired, or cover and refrigerate until use.

 

*Courtesy of gimmesomeoven.com

 

 

Creamy Confetti Corn with Bacon

Ingredients

• 8 slices bacon, chopped
• 2 12-ounce packages frozen corn kernels, white or yellow
• 1/2 cup chopped onion, white, yellow or red
• 1/2 cup finely chopped red bell pepper
• 1 (8-ounce) package cream cheese, light or regular, cubed
• 1-2 tablespoons milk
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 4 green onions, green parts finely chopped (white parts discarded)

Directions

1. In a large nonstick skillet, cook the chopped bacon until golden and crisp. Scoop the bacon to a paper-towel lined plate and discard all the bacon grease except for a thin coating on the pan, maybe a teaspoon or so.
2. Add the corn, onion, and red pepper, and cook over medium heat, stirring every so often, until the vegetables are tender and the corn is heated through, 6-8 minutes. Add the cream cheese and milk, stirring until the cream cheese melts and the mixture is evenly combined.
3. Stir in the sugar, salt and pepper. Add more salt to taste if needed. Stir in the green onions.
4. Serve warm topped with the reserved bacon.
5. This dish can be made up to 2 days ahead of time. Scoop the creamy corn mixture into an oven-safe dish, sprinkle with the bacon and cover with a lid or plastic wrap. Store in the refrigerator. When ready to eat, heat the corn dish in a 325 degree oven for 15-20 minutes until heated through.

*Courtesy of Mel's Kitchen Café