AVOCADO CORN SALAD

This is more of a summer salad, however, with it being the beginning of the year everyone is trying to get back into the swing of eating healthier.  In the summer I make this with fresh cut corn, but this time of year frozen will do just fine.  This is a recipe that I modified slightly from Paula Deen.  I hope that you enjoy.

Ingredients:

• 2 cups fresh corn or thawed frozen corn
• 2 avocados, chopped in bite size pieces
• 1 pint grape tomatoes, halved
• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 1 teaspoon lime zest
• 1/4 cup fresh chopped cilantro
• Salt and pepper to taste

Directions:

Combine corn, avocado and tomatoes.  In a separate bowl combine the rest of the ingredients and stir together.  Blend with corn mixture and refrigerate for at least one hour before serving.

Click here for a printable version of this recipe from Culinary Collage.

ROASTED BALSAMIC GLAZED VEGETABLE & MOZZERALLA SANDWICH

This sandwich is full of wonderful flavors and is a great addition to your summer bar-b-ques.

Ingredients:

• olive oil
• 1 red bell pepper, cleaned and cut in half
• 1/2 Vidalia onion, sliced 1/4 inch thick
• 1 portabella mushroom, cut into 1/2 slices
• 1/2 zucchini, sliced into 1/8 disks
• 1/2 cup balsamic glaze (I made my own - see recipe below)
• 4 slices of fresh mozzarella
• 2 whole wheat ciabatta rolls

Directions:

Pre-heat bar-b-que grill.  Using a grill pan or foil, roast vegetables coated with olive oil starting with onions and red bell peppers.  Once onions and peppers are partially cooked add the mushrooms and zucchini.  Add your glazed to vegetables and roast for a couple more minutes. 

Slice your rolls in halves and brush with olive oil on the inside and toast on the grill. Once your rolls are toasted add your vegetables and top with mozzarella to complete your sandwich. 

Ingredients for balsamic glaze:

• 1 tablespoon olive oil
• 1 tablespoon shallots, finely diced
• 1 teaspoon garlic, crushed
• 1 tablespoon sugar
• 2 beef bouillon cubes (optional)
• 2/3 cup of red wine
• 1/3 cup of balsamic vinegar

Directions for balsamic glaze:

Using a skillet, sauté shallots and garlic in olive oil over medium heat.  Add sugar and continue to sauté until shallots and garlic are cooked.  Add bullion, wine and vinegar and simmer until this reduces by more than half.

Click here for a printable version of this recipe from Culinary Collage.

FETTUCCINE PORCINI MUSHROOM CREAM PASTA

 I have to say that this is one of my favorite pasta recipes.  It tastes like something I'd order at a nice Italian restaurant.

Ingredients:

• 1/2 cup stemmed dried porcini mushrooms
• 1 cup hot water
• 1/2 pound whole wheat fettuccine
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1/4 cup minced shallots
• 2 teaspoons minced garlic
• 1 cup heavy cream
• 1/2 cup milk
• 1/2 teaspoon chopped fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley
• 1/4 cup grated Parmesan cheese

Directions:

Place the dried mushrooms in a medium bowl, cover with the hot water, and let sit until reconstituted and soft, about 45-60 minutes. Drain the mushrooms and their liquid through a fine mesh strainer into a clean bowl, squeezing the mushrooms to extract as much liquid as possible. Reserve the liquid and roughly chop the mushrooms. Set aside.

Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 7 to 8 minutes for dried pasta.

Meanwhile, heat the oil and melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring, until soft and fragrant, about 2 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the chopped mushrooms, and cook, stirring, for 2 minutes. Add the reserved mushroom liquid; bring to a boil, and cook, stirring occasionally, until the liquid is nearly all evaporated, 1 to 1 1/2 minutes. Add the cream, milk, thyme, salt, and pepper and return to a simmer. Cook, stirring occasionally, until the cream is reduced and thick, 4 to 5 minutes. Add the parsley and stir to incorporate.

Drain the pasta and add to the pan with the sauce, tossing well to coat.

Divide the pasta between two large bowls, garnish each with cheese, and serve immediately.

Makes 2 main course servings
 
Click here for a printable version of this recipe from Culinary Collage.

GARLIC ROASTED FINGERLING POTATOES

 This is one of my favorite side dishes to make because it's so quick and easy to make.

Ingredients:

• 1 pound fingerling potatoes
• 2 tablespoons of olive oil
• 2 cloves of crushed garlic
• 2 teaspoons of Italian seasoning

Directions:

Preheat oven to 425 degrees.

Boil the whole potatoes in boiling water for 5 to 6 minutes.  Drain and cut lengthwise in half.  In a medium bowl add cut potatoes to remaining ingredients and toss until potatoes are coated.  Spread them on to a foil covered baking sheet.  Bake for 16 to 18 minutes, turning half way through the cooking time.

Click here for a printable version of this recipe from Culinary Collage.

PORTOBELLO MUSHROOM CAP APPETIZER

This is really one of my favorite appetizers and it's so quick and easy to prepare.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, cut into strips
• 4 cloves garlic, chopped
• 1 pinch sugar
• 2 beef bouillon cubes, crushed
• 2 tablespoons dry red wine
• 2 medium portobello mushrooms

Directions:

Bring medium-sized saute pan up to medium heat and add oil, onions, garlic and sugar. Saute until onions are soft, about 5 min. Add beef bouillon and wine; stir until bouillon dissolved. Saute until wine mostly absorbed,
about 4-5 min. Add mushroom caps and saute until soft, about 5 min total, turning to cook each side. Place caps on plate, topping with sauce from the saute pan.

Click here for a printable version of this recipe from Culinary Collage.

SCALLOPED POTATO GRATIN

 This recipe always turns out nice and creamy.  It works great as a side dish with pork.

Ingredients:

• 1-1/2 cups heavy whipping cream
• 1 tablespoon of thyme
• 2 cloves of crushed garlic
• 1/2 teaspoon nutmeg
• butter
• 2 pounds of russet potatoes
• salt and pepper
• 1/2 cup grated Parmesan - plus more for broiling

Directions:

Preheat the oven to 375 degrees.

In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.

While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.

Click here for a printable version of this recipe from Culinary Collage.

WHOLE WHEAT MAC & CHEESE

This is one of those great comfort foods of all times and works great as a meal or served as a side dish.

Ingredients:

• 8 tablespoons butter (1 stick)
• 6 tablespoons all-purpose flour
• 4 cups milk
• 1 1/2 teaspoons dry mustard
• 1/4 teaspoon cayenne, or to taste
• 1 pound whole wheat medium pasta shells (or pasta of choice)
• 2 cups grated extra-sharp Cheddar cheese
• 1 cup grated Gruyere
• 1 1/3 cups freshly grated Parmesan cheese
• 1 cup bread crumbs
• Salt and pepper

Directions:

Preheat oven to 350°F.

Butter a 9 x 13 baking dish with one tablespoon of the butter.

In a heavy saucepan melt 6 tablespoons butter over moderately low heat. Add flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking, and bring to a boil, whisking. Add mustard, cayenne, and salt and pepper to taste and simmer sauce, whisking occasionally, until thickened, about 2 minutes.

In a pot of salted boiling water cook pasta until just al dente, and drain well. In a large bowl stir together pasta, sauce, cheeses, and 1 cup of the Parmesan.

In a small bowl stir together bread crumbs, remaining 1/3 cup Parmesan and remaining tablespoon of butter and sprinkle evenly over macaroni.

Bake for 30 minutes, or until golden and bubbling.

Click here for a printable version of this recipe from Culinary Collage.

ROASTED VEGETABLE QUICHE

I was never a big fan of eggs, but maybe it's because they always seemed so boring to me.  Quiche has really changed my outlook.  I've discovered so many different flavor combination's that taste great together and this is just one of them.

Ingredients:

• 1/2 recipe of your favorite pie crust
• 1-2 tablespoons olive oil
• 1 clove of crushed garlic
• 10 spears of asparagus, ends removed, chopped into 1 inch pieces
• 1/2 yellow zucchini, quartered, sliced into 1/4 inch pieces
• 1/2 red bell pepper, chopped into 1 inch strips
• 4 oz. of fresh button or cremini mushrooms, chopped into 1/2 pieces
• 1/2 cup shredded Gouda cheese
• 6 eggs
• 1/4 cup milk
• 1/4 cup Parmesan cheese
• salt and pepper to taste

Directions:

Preheat oven to 400 degrees.

Prepare your pie crust and form into a pie plate or a spring form pan. Bake your crust for 10 - 12 minutes just until it starts to turn golden color.

In a bowl, mix together olive and garlic. Toss prepared vegetables into olive oil mixture and turn out onto a parchment lined baking sheet. Roast in the oven for 20 - 25 minutes until tender.

Add roasted vegetables to your partially baked pie crust. Top with the Gouda cheese.

In another bowl, blend eggs, milk, Parmesan, salt and pepper. Pour this mixture over the vegetable and cheese in your crust.

Reduce oven temperature to 375 degrees and bake for 28-30 minutes.

Click here for a printable version of this recipe from Culinary Collage.

WHOLE WHEAT PIZZA CRUSTS

We love pizza in our house, but really prefer to eat whole wheat crust.  This is a simple and easy whole wheat crust. 

Ingredients:

• 1 1/2 cups warm (115 degrees) water
• 2 packets ( ounce each) active dry yeast
• 1/4 cup olive oil, plus more for bowl
• 2 tablespoons honey
• 2 teaspoons salt
• 4 cups King Arthur's white whole-wheat flour
• Corn meal for dusting

Directions:

Place water in a large mixing bowl and sprinkle with the yeast. Let stand 5 minutes. 

In bowl with yeast, whisk honey, oil, and salt. Stir in flour with a wooden spoon until a sticky dough forms or use the bread hook on your mixer. Transfer to an oiled bowl and brush top of dough with olive oil. Cover bowl with plastic wrap and let stand in a warm spot until dough has doubled in size, for approximately 1 hour.

Preheat the oven to 425 degrees or preheat pizza stone.

Turn the dough out onto a well-floured surface. With floured hands, knead until smooth, about 15 seconds; divide into 3 to 4 balls (each ball will make a 8 to 12 inch pizza).  Form the ball into a crust; place on pizza pan or stone dusted with corn meal.

Top with your favorite toppings and bake for 15 to 17 minutes......enjoy!

Note:  If you wish to freeze your dough to use later.  Form into crusts and separate with wax or parchment paper place in large freezer bag.  Freeze in a freezer bag up to 3 months. Bake from frozen.  Top your frozen crust and bake as directed above.  This is a great way to have fresh pizza anytime!

Click here for a printable version of this recipe from Culinary Collage.

ROASTED RED PEPPER HUMMUS

I have to warn you that this hummus is addicting! 

Ingredients:

• 1-15 ounce can of chickpeas
• 1 cup of roasted red peppers
• 1/4 cup of tahini (sesame paste)
• 2 tablespoons of fresh lemon juice
• 3 cloves of garlic crushed
• 1 tablespoon of ground cumin
• salt and pepper to taste

Directions:

Rinse and drain the chickpeas.  Place drained chickpeas in a blender and add the roasted red peppers, tahini, lemon juice, garlic, and cumin.  Process until smooth. Season to taste, with salt and black pepper. Transfer to a serving bowl and top with parsley.  Serve with pita bread wedges.

Click here for a printable version of this recipe from Culinary Collage.

SCALLION & POTATO SOUP

This recipe was given to me by my cousin Amber. It's a recipe that she found on the Real Simple website and says it's a show stopper!

Ingredients:

• 1 tablespoon unsalted butter
• 18 scallions (white and light green parts), sliced
• 1.5 pounds new potatoes, cut into 1/2-inch chunks
• 1/2 cup dry white wine
• 1.5 cups heavy cream
• 1.5 cups low-sodium chicken or vegetable broth
• 1.25 teaspoons kosher salt
• 1/2 teaspoon black pepper

Melt the butter in a large saucepan over medium-low heat. Add the
scallions and cook 1 minute. Add the potatoes, wine, cream, broth,
salt, and 1/4 teaspoon of the pepper and bring to a boil. Reduce heat
and simmer until the potatoes are tender, about 15 minutes. Ladle the
soup into individual bowls and sprinkle with the remaining pepper.

Click here for a printable version of this recipe from Culinary Collage.