| A
Slice of Advice
Recipes
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Parmesan
Bagel Crisp
(Makes 2 dozen chips)
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| INGREDIENTS | AMOUNT |
| Bagels | 3 |
| Olive
oil, for coating | As
needed | | Garlic
powder | As
needed | | Parmesan
cheese | As
needed | METHOD
OF PREPARATION
1. Preheat oven to 350 degrees.
2. For easy slicing, use day-old bagels
and a serrated or very sharp knife. Cut in half vertically, stand bagel up on
flat sides. Carefully slice thinly through bagel into half-moon chips.
3.
Brush each bagel slice on one side with olive oil. Sprinkle with garlic powder
and parmesan cheese.
4. Bake on a cookie sheet for about 15 minutes or until
lightly brown and crisp.
5. Serve warm or cool. Note:
Can store in airtight container for up to 3 days.
Herbed Onion Bagel
(Makes 32 chips)
|
INGREDIENTS | AMOUNT |
| Plain
bagels | 3 |
| Margarine,
melted | 2
tablespoons | | Onion
powder | 1/2
teaspoon | | Dried
oregano | 1
teaspoon | METHOD
OF PREPARATION
1.
Preheat oven to 325 degrees.
2. Cut each bagel in half vertically, using an
electric knife or a serrated knife. Place one bagel half, cut side down, on a
flat surface; cut vertically into 8 slices. Repeat procedure with remaining bagel
halves.
3. Place slices on baking sheet. Combine margarine, onion powder and
dried oregano and brush over bagels. Bake for 20 minutes or until golden and crisp.
4. Remove from pan; cool completely. Store in an airtight container. Southwestern
Style Bagel Chips
(Serves 4)
| INGREDIENTS | AMOUNT |
| Bagel
| 1 |
| Garlic
powder | 1/8
teaspoon | | Onion
powder | 1/8
teaspoon | | Cumin | 1/8
teaspoon | Oregano | 1/8
teaspoon | Fat-free
parmesan cheese | 1/8
teaspoon | Chili
powder | 1/8
teaspoon | METHOD
OF PREPARATION
1.
Preheat oven or a toaster oven to 400 degrees.
2. With a sharp knife, slice
bagel into very thin slices so that you can almost see through them (you'll get
about 10 slices).
3. Place slices on a baking sheet. Lightly spray with cooking
spray.
4. Quickly sprinkle in a small amount of seasoning (a little goes a
long way) or leave plain.
5. Bake for 3 to 4 minutes until lightly browned.
Be careful; they burn easily. Break each slice into 4 chips.
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Butternut
Squash Soup
(Serves 6)
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INGREDIENTS | AMOUNT |
| Onions,
chopped | 1/2
cup | | Butter
or margarine | 2
tablespoons | | Chicken
broth | 2
cups | | Butternut
squash | 1
pound | Pears,
pared and sliced | 2 | Fresh-snipped
thyme leaves | 1
teaspoon | Salt
| 1/4
teaspoon | White
pepper | 1/4
teaspoon | Coriander,
ground | 1/4
teaspoon | Whipping
cream | 1
cup | METHOD
OF PREPARATION
1.
Squash should be pared, seeded and cut into 1-inch cubes.
2. Cook and stir
onions into the margarine in a 4-quart Dutch oven until tender. Stir in broth,
squash, sliced pears, thyme, salt, white pepper, and coriander. Heat to boiling;
reduce heat. Cover and simmer until squash is tender, 10 to 15 minutes.
3.
Pour about half of the soup into a food processor work bowl fitted with steel
blade or into blender container; cover and process until smooth. Repeat with remaining
soup. Return to Dutch oven; stir in whipping cream. Heat, stirring frequently,
until hot. Serve with sliced pear and pecans.
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| Baked
Honey Mustard Garlic Drumettes
(Yields 20 Drumettes)
|
| INGREDIENTS | AMOUNT |
| Garlic
cloves, peeled and crushed | 8 |
| Honey
| 2
tablespoons | | Dijon
mustard | 2
tablespoons | | Light
soy sauce | 2
tablespoons | Lemon
juice | 2
tablespoons | Olive
oil | 1/4
cup | Salt
| 2
teaspoons | Fresh-ground
black pepper | 1
teaspoon | Chicken
drumettes | 20 |
METHOD
OF PREPARATION
1.
Combine garlic, honey, mustard, soy sauce, lemon juice, oil, salt and pepper in
a non-reactive bowl.
2. Add chicken and toss to coat each piece well. Cover
and refrigerate at least 1 hour or up to 1 day.
3. Preheat oven to 400 degrees.
4. Place chicken in a single layer on a wire rack set over an oven tray. Bake
for 45 minutes or until browned and cooked through. Note:
Per piece: 118 calories, 49 percent from fat, 6 grams total fat, 39 mg cholesterol,
1 g saturated fat, 12 g protein, 2 g carbohydrates, .05 g total fiber, 357 mg
sodium.
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Garlic
Chicken Wings
(Serves 4)
|
| INGREDIENTS | AMOUNT |
| Chicken
wings | 2
pounds | | Brown
sugar | 1/2
cup | | Soy
sauce | 1/2
cup | | Honey
| 1/2
cup | Garlic,
crushed | 2
cloves | Water
| 1/2
cup | METHOD
OF PREPARATION
1.
Combine all ingredients in a bowl and marinate for 24 hours. Place in casserole.
2. Preheat oven to 350 degrees and bake for 2 to 3 hours until tender.
3.
Serve with rice or noodles.
| Grilled
Asian Style Chicken Wings
(Serves 8-10)
|
| INGREDIENTS | AMOUNT |
|
Chicken wings | 5
pounds | | FOR
THE MARINADE:
Rice
vinegar |
1/2
cup
| | Soy
sauce | 1/2
cup | | Honey
| 1/4
cup | Sesame
oil | 1/8
cup | Peanut
or canola oil | 1/3
cup | Garlic,
minced | 4
cloves | Green
onions, minced | 3
| Ginger,
grated | 2
tablespoons | Orange
juice | 1/3
cup | Pepper | 2
teaspoon |
Note:
Add 1-2 tablespoons of Asian style hot sauce (optional), my favorite brand is
Tuong Ot Sriracha, find it in an Asian grocery or well stocked supermarket.
METHOD
OF PREPARATION FOR
THE CHICKEN WINGS
1.
Prepare chicken wings by cutting off wing tips and separating the wing at the
elbow joint (discard tips or save for making stock).
2.
Don't get intimidated at this process, it's very easy. Follow
this link for step-by-step photo instructions of how to do it.
3. Serve
with rice or noodles. FOR
THE MARINADE 1.
Mix all marinade ingredients together. Place wings into several extra large plastic
zipper bags. Pour marinade over wings. Marinate
for at least 4 hours or overnight.
2. Grill (or bake in a 425° F oven for 25
minutes or until done) wings over a medium-hot grill for about 8-10 minutes per
side or until completely cooked and dark brown. |
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| Fruit
Salad with Grapefruit-Poppy Seed Dressing
(Serves 8 ) |
| INGREDIENTS | AMOUNT | Lettuce
leaves | As
needed | | Shredded
spinach and/or lettuce | As
needed | | Red
grapefruit, peeled, sectioned and seeded | 2 |
| White
grapefruit, peeled, sectioned and seeded | 2 |
| Strawberries,
slices or halved | 2
cups | Avocados,
halved, seeded, peeled and sliced | 2
medium | Red
onion, thinly sliced and separated into rings | 1
small | METHOD
OF PREPARATION
1.
Line a platter with lettuce leaves. Top with shredded spinach or lettuce.
2.
Arrange red and white grapefruit sections, strawberries, and avocados on lettuce.
3. Sprinkle red onion rings on top of fruit.
4. Serve with Grapefruit-Poppy
Seed Dressing (See recipe below).
5. Store remaining dressing, covered, in
the refrigerator.
Grapefruit-Poppy Seed Dressing
(Yield 3 cups)
| INGREDIENTS | AMOUNT | Honey | 1
cup | | Grapefruit
peel, finely shredded | 1
teaspoon | | Grapefruit
juice | 1
cup | | Salt
| 1/2
teaspoon | | Ground
nutmeg | 1/2
teaspoon | Salad
oil | 1
and 1/4 cups | Poppy
seeds | 1
and 1/2 teaspoons | METHOD
OF PREPARATION
1.
In a mixing bowl stir together the honey, grapefruit peel, grapefruit Juice, salt,
and nutmeg. Gradually beat in salad oil. Stir in poppy seeds.
2. Transfer
to a screw-top jar; cover and chill until serving time.
3. Shake well before
using. Serve over fruit or tossed salads.
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| Apple
Oatmeal Cookies
(Serves 8-10) |
| INGREDIENTS | AMOUNT | Margarine,
softened | 1/2
cup | | Honey
| 1/2
cup | | Egg
| 1
| | Vanilla
extract | 1
teaspoon | | Stone
ground whole wheat flour | 3/4
cup | Baking
soda | 1/2
teaspoon | Ground
cinnamon | 3/4
teaspoon | Quick-cooking
oats | 1
and 1/2 cups | Apple,
cored and chopped | 1 |
METHOD
OF PREPARATION
1.
Preheat the oven to 375 degrees F.
2. Grease cookie sheets. In a large bowl,
cream together the margarine, honey, egg and vanilla until smooth. Combine the
whole wheat flour, baking soda and cinnamon; stir into the creamed mixture. Mix
in oats and apple.
3. Drop by teaspoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes.
4. Allow cookies to cool on baking sheet for 5 minutes
before removing to a wire rack to cool completely.
| Apple-Cran-Cherry
Oatmeal Cookies
(Serves 8-10) |
| INGREDIENTS | AMOUNT | Butter,
softened | 1
cup | | Ground
cinnamon | 1
and 1/2 teaspoons | | Ground
cardamom | 1/4
teaspoon | | Baking
soda | 1
and 1/2 teaspoons | | Packed
dark brown sugar | 2
cups | Applesauce
| 2
cups | All-purpose
flour | 2
cups | Rolled
oats | 6
cups | Dried
cherries | 1
and 1/2 cups | Dried
cranberries | 1
and 1/2 cups | METHOD
OF PREPARATION
1.
Preheat oven to 350 degrees.
2. Cream butter or margarine, cinnamon, cardamom,
baking soda, and brown sugar. Mix in applesauce. Gradually blend in flour, and
then oats. Stir in dried.
3. Let dough sit for one hour. Drop by teaspoonful
onto un-greased baking sheet.
4. Bake for 10 to 12 minutes, or until edges
are slightly browned. Cool on wire rack.
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| INGREDIENTS | AMOUNT | |
Apples,
or other fruit, such as peaches or blueberries, peeled
and chopped in- to bite-size pieces
| 3
cups | | Brown
sugar | 1
cup | | Old-fashioned
oats or granola | 1/2
cup | | All-purpose
flour | 1
cup | | Vanilla | 1
teaspoon | Cinnamon
| 1
teaspoon | Cinnamon
sticks, (3/4 cup) | 1
and 1/2 sticks | METHOD
OF PREPARATION
1.
Preheat the oven to 375 degrees. Butter the bottom of a 9X13-inch baking dish.
2. Layer chopped apples or fruit on the bottom of the dish.
3. Mix all
the other ingredients together in a large mixing bowl until butter pieces are
size of peas.
4. Pour mixture over the apples, spreading evenly.
5. Bake
for 30 to 35 minutes. Serve warm, topped with vanilla ice cream.
Note:Chef's Tip - Try adding your favorite chopped nuts (almonds,
walnut, pecans or macadamia). Scoop the ice cream the day before and freeze in
an air-tight container. |
| Extra
Easy Fruit Crisp
(Serves 4) |
| INGREDIENTS | AMOUNT | Sliced
peaches, drained | 2
cans | | Rolled
Oats | 1/4
cup | | Brown
Sugar, packed | 1
cup | | Flour | 3/4
cup | |
Cinnamon, ground | 1/2
teaspoon |
Butter (1 stick) | 1/2
cup | METHOD
OF PREPARATION
1.
Preheat oven to 350 degrees.
2. Spray 9 inch square pan with vegetable spray.
Pour peaches into baking dish.
3. Mix remaining ingredients and crumble over
fruit.
4. Bake for 25 minutes or until crisp and bubbly. Serve plain or with
ice cream.
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| INGREDIENTS | AMOUNT |
Crusty bread (French or Italian) | 1
loaf | | Olive
Oil | 1/4
cup | | Butter
(1 stick) | Butter
(1 stick) | METHOD
OF PREPARATION
1.
Preheat oven to 350 degrees.
2. Start by placing a loaf of French or Italian
bread on a cutting board. Carefully slice the bread at a slight angle by using
a serrated knife.
3. Place the bread slice on to a cookie sheet tray. Lightly
drizzle or brush with olive oil and place into pre-heated oven.
4. Bake for
6-8 minutes or until bread is lightly toasted.
5. Allow to cool and place into
an airtight container or a zipped bag.
6. These may be baked one day in advance.
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| Herbed
Butter
(Serving size varies) |
| INGREDIENTS | AMOUNT |
Sweet or unsalted butter, softened | 1/4
cup | | Fresh
herbs, minced | 1
tablespoon | METHOD
OF PREPARATION
1.
Mix the butter and herbs together until smooth.
2. Press butter mixture into
a small container.
3. Refrigerate to slightly firm butter, then shape into
balls.
4. Chill for 3 hours to allow flavors to mix.
| Savory
Herb Butter
thyme, roasted garlic, parsley and lemon zest or tarragon,
fennel, parsley and lemon zest
(Makes 20 tablespoons) |
| INGREDIENTS | AMOUNT |
Unsalted butter or margarine | 1
cup | |
Fresh
chopped herbs, or 3 tsp. dried herbs
| 3
tablespoons | Lemon
juice | 1
tablespoon | Salt
and pepper | To
taste |
METHOD
OF PREPARATION
1.
With a spoon, blend herbs into softened butter. Refrigerate overnight for flavors
to mix.
2. Taste the next day. Add more herbs for additional flavor.
3.
If flavors are too strong, stir in more butter.
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| Fresh
Mushroom and Spinach Omelet
(Serves 2) |
| INGREDIENTS | AMOUNT |
All-purpose flour | 1/2
cup | | Milk
| 1
cup | Butter,
melted | 2
tablespoons | Eggs
| 5 | Sliced
fresh mushrooms | 1
cup | Onion,
chopped | 1
small | Shredded
Swiss cheese | 1
and 1/2 cups | Frozen
or fresh spinach | 1
cup | Fresh
spinach leaves | For
garnish |
METHOD
OF PREPARATION
1.
Heat oven to 350 degrees.
2. Line jelly roll pan (15 and 1/2 x 10 x 1 inch)
with parchment paper and spray with non-stick spray. Beat flour, milk, butter,
salt, and eggs until well blended. Pour onto paper-lined jelly roll pan.
3.
Sprinkle with onion and mushrooms. Bake until eggs are set, 15 to 18 minutes.
4.
Immediately sprinkle with Swiss cheese and spinach. Roll up jelly roll fashion,
beginning at the narrow end and using the parchment paper to lift and roll the
omelet.
5. Arrange additional spinach leaves on serving plate if desired.
Cut omelet into slices about 1 and 1/2 inches thick.
| Asiago
and Asparagus Omelet
(Serves 2) |
| INGREDIENTS | AMOUNT |
Eggs
| 2 | Water
| 2
tablespoons | Salt
| To
taste | Fresh
ground pepper | To
taste | Asparagus,
(chop the stalks and leave the tops for ornamentation, steam until tender) | 3
stalks | Asiago
cheese | 3
slices | Fresh
tarragon | Pinch |
METHOD
OF PREPARATION
1.
Heat non-stick pan that has been brushed with oil.
2. Whisk together eggs,
water, salt, and pepper. Pour egg mixture into pan, swirling around and lifting
gently so that all eggs cook.
3. While eggs are cooking, place the chopped
asparagus and cheese on half of the omelet. Sprinkle with tarragon. Gently fold
the other half over. Once set, lift and move omelet to serve or keep in warm oven
until all omelets are ready.
4. Arrange reserved asparagus tops in a semi-circle
and lay a tarragon twig on top.
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| Roasted
Garlic
(Roasting garlic mellows its pungency and produces a delicious
sweet flavor. Serve roasted garlic warm as a spread, or use in other recipes.
Increase the recipe size as needed.) |
| INGREDIENTS | AMOUNT |
Bulb
garlic | 1
large | Olive
oil | 1/4
teaspoon or 1 tablespoon | Butter,
optional | 1
teaspoon | Dried
basil | 1/8
teaspoon | Dried
thyme | 1/8
teaspoon | Freshly
ground pepper | To
taste |
METHOD
OF PREPARATION
1.
Preheat oven to 350°
2. For perfectly roasted garlic, cut 1/4 inch from top
of garlic bulb. Remove loose outer leaves. Bulb should remain intact. Pour 1/4
teaspoon of olive oil over bulb and dot with butter, or pour 1 tablespoon of olive
oil over bulb and eliminate butter. Sprinkle with basil, thyme, and pepper.
3.
Place cover on garlic baker. For a medium to large bulb, bake for 50 minutes.
For an extra large bulb, bake for an additional 10 minutes. If cooking in a microwave
oven, prepare bulb as directed and cook on HIGH for 1 and 1/2 minutes.
4.
Separate cloves and squeeze out garlic.
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| Romaine
Spears and Cherry Tomatoes Vinaigrette
|
| INGREDIENTS | AMOUNT |
Lettuce,
inner leaves of head of romaine | 8
ounces | Cherry
tomatoes | 1
cup |
METHOD
OF PREPARATION
1.
Clean inner leaves of romaine, arrange on serving platter with 1 cup cherry tomatoes.
2. Serve with vinaigrette dressing for dipping.
|
INGREDIENTS | AMOUNT |
Olive
oil | 2
tablespoons | Red
wine vinegar | 3
tablespoons | Garlic
powder | 1/4
teaspoon | Pepper | 1/4
teaspoon | Salt
| 1/4
teaspoon | METHOD
OF PREPARATION
1.
In jar with tight-fitting lid, shake together olive oil, red wine vinegar, garlic,
pepper and seasoned salt.
| Mixed
Green Salad with Cranberry Apple Salad Dressing
|
| INGREDIENTS | AMOUNT |
FOR
THE SALAD:
Salad greens |
Ripe
apple, sliced thin
| Ripe
apple, sliced thin | 1
| Ripe
apple, sliced thin | If
desired | FOR
THE DRESSING:
Jellied Cranberry Sauce |
1
cup
| Diced
canned pears, reserving 1/2 cup syrup | 1/2
cup | Ginger | 1/8
teaspoon |
METHOD
OF PREPARATION
FOR
THE SALAD:
1. Arrange greens, pear and nuts on a salad plate; drizzle with
dressing.
FOR THE DRESSING:
2. Put all ingredients in a food processor.
3. Process on High for 2 minutes or until smooth. This will make two cups.
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| Chicken
and Mushrooms with Thyme
(Serves 4) |
| INGREDIENTS | AMOUNT |
Chicken
breast halves,boneless, skinless | 4 | Salt | 1
teaspoon |
Fresh ground pepper | 1/2
to 1 teaspoon |
All-purpose flour About | 1/2
cup |
Vegetable oil | 2
tablespoons |
Sliced mushrooms | 8
ounces |
Dried thyme | 1
teaspoon | Reduced-sodium
chicken broth | 10
ounces | Half
& Half cream | 1/2
cup |
METHOD
OF PREPARATION
1.
Sprinkle both sides of the chicken with salt and pepper. Use the dull side of
a heavy knife, the side of a thick plate, a rolling pin or other heavy, blunt
object to pound the chicken breast to an even thickness.
2. Coat the pieces
in flour, shaking off excess.
3. Heat vegetable oil in a wide skillet over
medium-high heat. Add only enough chicken to comfortably fit in the pan. The meat
should sizzle. Cook to brown on one side, then flip and brown on the other.
4.
Remove to platter. When all chicken is browned, add a little more oil to the pan
if necessary. Add mushrooms and thyme and increase the heat to high. Cook a minute
or two, stirring occasionally, until the mushrooms become glossy.
5. Add chicken
broth and boil rapidly until it has reduced to about 1/4 cup. Add ½ & ½ cream
and bring to a boil.
6. Spoon sauce over chicken. Serve with a green salad.
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A Slice of Advice is a
co-production of WSBE TV and
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