Breakfast of Champions

I recently read an article on RealAge.com about breakfast foods that burn more fat like eggs (protein), yogurt (calcium and healthy bacteria) and whole grains (fiber). We've all heard that breakfast is the most important meal of the day and I'm a firm believer. While most mornings only allow time for cheerios or greek yogurt, on the occasional Sunday morning I like to cook a nice hearty breakfast. See below for my "breakfast of champions" and recipe for my cereal muffins.



Breakfast of Champions:
*Omelette (1/2 yolks) with mushrooms, spinach and leeks
*Small scoop of farmer's cheese and salsa
*2 cereal muffins warm with a drizzle of honey

Cereal Muffins recipe:
1 apple
10 small carrots
1 egg
1/4 cup vegetable oil
1/2 cup skim milk
1/4 cup honey
1 cup whole wheat flour
small handful of brown sugar
pinch of salt
1 tsp baking soda
1 cup kashi honey cereal
1 cup multigrain cheerios
1 tsp vanilla extract
2 tsp cinnamon
pinch of nutmeg

Blend apple and carrots in food processor. Combine them in a large bowl with oil, milk, honey, baking soda, vanilla extract and egg. Mix well. Add flour, sugar, salt, cereal, cinnamon, and nutmeg and mix again. Pour into greased muffin tins and bake for 20 min on 375, until golden brown. Yields 12 delicious muffins.

Wear your cake & eat it too

A woman named Lukka Sigurdardottir made a wedding dress out of cake. Talk about tackling two birds with one stone.


Courtesy of Gather and Nest

Pour Some Sugar Cookie Ice Cream Sandwiches On Me

Get bake and break cookies in your grocers dairy section (does not have to be sugar cookie...feel free to be creative and try chocolate chip)

Bake cookies per instructions on package. Cool in fridge for two days. Put ice cream (flavor of your choice) in the middle to make a sandwich
Dish courtesy of Hillary Cohen

7 Things I Hate About You Layer Dip

1 block of lowfat cream cheese
Combine with 1/2 container of nonfat sourcream
Add a layer of sweet corn
Add a layer of black beans
Add salsa
Top with chedder & mozerella cheese (or any cheese you like :-)
Dish courtesy of Staci Weiner

Great Balls of Spinach

2 10oz packages spinach (they're the blocks) (thawed and drained well)
2 beaten eggs
2 cups herb stuffing mix (make sure it's herb flavored, not chicken or turkey)
1/2 cup melted butter
1/2 cup parm cheese (i didn't use this)
dash of garlic powder
dash of salt

Mix all ingredients in bowl and roll in to balls.
Bake 15 minutes at 350.
You can also freeze them and bake for 20 minutes.
Dish courtesy of Jill Weinstein

Boom Boom Kung Pow Chicken

1lb boneless-skinless chicken breasts (cut into 1” pieces)
1 tablespoon cornstarch
2 teaspoons sesame oil
3 tablespoons scallions (chopped)
3 garlic cloves (minced)
½ teaspoon crushed red pepper flakes
½ teaspoon powdered ginger
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts

Combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok. Add green onions, garlic, red pepper flakes and powdered ginger to the wok and stir fry for 15 seconds. Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok. Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over white rice.
Dish courtesy of Blake de la Torre

Bennie Ala Vodka & The Jets

2 large cans (28oz) crushed tomatoes
2 8oz heavy cream
1 large can (28 oz) plain tomato sauce
½ lb prosciutto (or bacon)
2 stalks celery
3 carrots
1 stick butter
1 cup grated parmesan cheese
salt & pepper to taste
8 cloves garlic
fresh basil
1 large onion
6 anchovies
¼ cup olive oil
1 cup vodka (optional)

In a food processor chop celery & carrots as fine as possible, put aside. Chop onion and garlic in processor as fine a possible, put in saucepan with anchovies and olive oil and sauté. Add celery and carrots and sauté for a few more minutes. Add crushed and plain tomato, basil and vodka. Add tbsp salt and 1 tsp pepper. Bring everything to a boil and then simmer on medium-low heat, continuously stirring pot. Cut prosciutto or bacon into small squares (as small as possible). In a small saucepan add prosciutto, with 1 stick butter, sauté for a few minutes (do not burn or overcook). Add heavy cream and grated cheese, stir well. Cook for about 5 minutes, stirring constantly. Add entire cream mixture into pot with red sauce. Cook until desired thickness is achieved.
Vodka Sauce courtesy of Rosalie Buccellato, dish courtesy of Jaclyn Buccellato

Mar-a-Lago Key Lime Pie

Serves 8

Graham Cracker Crust:

3/4 pound graham crackers

4 Tbsp. granulated sugar

2 sticks melted butter

1/4 tsp. sea salt

Filling:

4 egg yolks

1 can (14 ounces) condensed milk

2/3 cup fresh Key lime juice

1 lime , grated zest

Topping:

1 cup heavy or whipping cream , chilled

2 Tbsp. confectioners' sugar

1/2 tsp. vanilla extract

To make graham cracker crust: Preheat the oven to 325°.

Break up the graham crackers, place in a food processor and process to crumbs. Add the melted butter, sugar and salt and pulse until combined. Press the mixture into the bottom of a 9-inch pie pan, forming an even layer on the bottom, sides and edge. Bake the crust for 10 minutes. Remove from the oven and allow the crust to cool. 

To make filling: While the crust is resting, in an electric mixer with the wire whisk attachment, whip the egg yolks and lime zest at high speed until fluffy, or 5 to 6 minutes. Gradually add the condensed milk and continue to whip until thick, 3 to 4 minutes longer. Lower the mixer speed and slowly add the lime juice until incorporated.

Pour the mixture into the crust and bake for 15 minutes, or until the filling has just set. Cool on a wire rack, and then refrigerate for 20 minutes.

To make topping: Whip the cream, confectioners' sugar and vanilla until nearly stiff. Evenly spread the whipped cream on top of the pie, and place in the freezer for 20 minutes prior to serving.

Oprah's Favorite Turkey Burger

This recipe is from Donald Trump's Mar-a-lago, and Oprah says this is the best turkey burger you'll ever taste.

Serves 6

1/4 cup thinly sliced scallions

1/2 cup finely chopped celery

3 Granny Smith apples , peeled and diced

1/8 cup canola oil

4 pounds ground turkey breast

2 Tbsp. salt

2 Tbsp. black pepper

2 tsp. Tabasco® chipotle pepper sauce

1 lemon , juiced and grated zest

1/2 bunch parsley , finely chopped

1/4 cup Major Grey's Chutney , pureed

Sauté the scallions, celery and apples in the canola oil until tender. Let cool.

Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.

Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.

Serve with a side of Mar-a-Lago Pear Chutney and your favorite toasted bread, pita or hamburger roll.

Mac+Cheese with Leeks+Gorgonzola

Prep Time: 20 min
Inactive Prep Time: 10 min
Cook Time: 50 min
Serves:6 servings

1 pound penne pasta
2 tablespoons unsalted butter, plus 1 tablespoon
1 tablespoon olive oil
3 leeks, thinly sliced
Bechamel Sauce, recipe follows
1/2 cup Gorgonzola, crumbled
1/4 cup grated Asiago
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh Italian parsley leaves
Kosher salt and freshly ground black pepper
Special equipment: 9-inch springform pan

Preheat the oven to 375 degrees F. In a large pot of boiling salted water cook the pasta until al dente, drain and set aside. In a skillet over medium heat melt 2 tablespoons of butter and oil and cook the leeks until tender but not browned. In a bowl combine the cooked leeks with the Bechamel Sauce, Gorgonzola, Asiago, thyme, oregano, and parsley. Toss the sauce with the pasta until well coated and season, to taste. Grease a 9-inch springform pan with the remaining butter. Fill the springform pan with the pasta mixture and place on a baking sheet. Bake for 40 minutes. Let rest for 10 minutes before removing from the pan and slicing.

Bechamel Sauce:
1/4 cup unsalted butter
1 clove garlic, smashed
1/4 cup all-purpose flour
3 cups milk
1/4 cup grated Parmesan
1/4 teaspoon kosher salt

Pinch freshly ground nutmeg In a heavy bottomed pot over medium heat, melt the butter and saute the garlic for 2 minutes until fragrant, but not brown. Remove the garlic and discard. Reduce the heat to low and whisk in the flour to make a roux, cook for 4 minutes, stirring constantly to prevent scorching. Heat the milk to just below boiling. Pour 1 cup of milk into the roux, whisking constantly as the sauce thickens. Add the rest of the milk, in 1/2 cup portions, whisking constantly to prevent lumps. Simmer the sauce over low heat for 8 minutes, stirring the bottom of the pot with a spatula to prevent burning. Remove the pot from the heat and stir in the cheese, kosher salt and nutmeg to finish the sauce. Yield: 2 1/2 cups

Israeli Couscous

Israeli Couscous cooked in water, salt, pepper & Saffron
Diced Cucumbers, peeled & seeded
Celery, small diced
Tomato, small diced
Dried Cranberries
Dried Apricots cut in slivers
Chives, fresh
Basil, fresh
White Balsamic dressing

Sugar Cookie Cupcakes

1 large Sugar Cookie Dough package
2 1/2 sticks (10 ounces) unsalted butter, at room temperature
5 cups confectioners' sugar
1 tablespoon pure vanilla extract
1 to 2 tablespoons milk

Roll the cookie dough into small balls and mold into mini muffin tray cups. Bake until golden and let cool.

In the meantime... In a large bowl, using a mixer, beat the butter on medium speed until creamy, about 1 minute. Add the confectioners' sugar, 1 cup at a time, beating until smooth after each addition. Add the vanilla and 1 tablespoon milk. Beat at high speed until fluffy, adding an additional 1 tablespoon milk if necessary. Decorate with frosting and sprinkles.

Pesto Perfection

Serves 2
20-24 Fresh Basil leaves
¼ cup Parmesan Cheese - grated fresh
¼ cup Pecorino Romano Cheese – grated fresh
¼ Pine Nuts
½ Garlic clove chopped
2 tbsp. Extra-virgin olive oil
Salt – added last only if needed after tasting

Recipe comes from Florence and measurements are approximate. Throw a handful of each ingredient into afood processor and blend until everything is chopped/mixed together. Add more ingredients after according to taste and mix with pasta of your choice. Rigatoni is my fav!

Sisterhood of the Traveling Potluck

A few months ago, my friends had a Greek/Mediterranean themed Potluck.

ON THE MENU:
Baklava Tartlets
Cheesecake Phyllo Cups
Greek Salad
Orzo
Pizza
and lots of Humus

Enjoy Natalie's Orzo recipe:

1 pound of uncooked orzo
1 cup halved cherry tomatoes
1 large red onion
1 cup sliced pitted kalamata olives
1 (6-oz) jar marinated artichoke hearts coarsely chopped
1 (6-oz ) jar of roasted red peppers, sliced
1 cup of crumbled feta cheese
A few basil leaves
Greek Salad Dressing (I prefer Ken's brand)
Ground black pepper (to taste)

Cook the orzo according to package directions. Slice red onion thinly and sauté in olive oil until the onion slices turn clear/browish. Combine cooked orzo with tomatoes, olives, artichokes, roasted red peppers, and toss. Add feta and sautéed onions and toss so that all ingredients are mixed. Add ground pepper to taste and mix. Add Greek Salad Dressing to taste and toss so that all ingredients are coated (not much dressing will be necessary - the feta cheese adds a lot of flavor). Top with the basil leaves to add some green. Serve either hot or cold.

Magic Cookie Bars

1/2 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs
1 (14 ounce) can Sweetened Condensed Milk
2 cups semisweet chocolate morsels
1 1/3 cups flaked coconut
1 cup chopped nuts
Can add peanut butter or white chocolate chips

Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.

Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.

Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

Corn Casserole

1 can whole kernel corn, drained
1 can cream corn
1 (8-ounce) package corn muffin mix (Jiffy)
1 cup sour cream (lowfat)
2 tsp Splenda
1/2 cup (1 stick) margarine, melted
2 eggs slightly beaten
Can add 1 cup of shredded cheddar

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, eggs and melted butter. Pour into an ungreased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Orecchiette With Mini–Turkey Meatballs

Serves 6
* 1 pound orecchiette
* 1/4 cup plain breadcrumbs
* 1/4 cup chopped fresh flat-leaf parsley
* 2 large eggs, lightly beaten
* 1 tablespoon whole milk
* 1 tablespoon ketchup
* 3/4 cup freshly grated Romano
* 3/4 teaspoon salt
* 3/4 teaspoon freshly ground black pepper
* 1 pound ground turkey
* 1/4 cup olive oil
* 1 1/2 cups low-sodium chicken broth
* 4 cups cherry tomatoes, halved
* 1 cup freshly grated Parmesan, divided
* 8 oz bocconcini (small mozzarella balls), halved
* 1 cup chopped fresh basil leaves, divided

Bring a large pot of salted water to a boil over high heat. Add orecchiette and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.

In a medium bowl, stir together breadcrumbs, parsley, eggs, milk, ketchup, Romano, salt and pepper. Add chicken and combine well. Using a melon baller (or a teaspoon measure), roll the seasoned chicken into 3/4-inch mini-meatballs.

Heat oil in a large skillet over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn meatballs and cook about 2 minutes longer. Add broth and tomatoes and bring to a boil, using a wooden spoon to scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until the tomatoes are soft and the meatballs are cooked through, about 5 minutes.

Drain orecchiette, reserving about 1 cup of the cooking water. Transfer to a large serving bowl and add 1/2 cup Parmesan. Toss to coat orecchiette lightly, adding some of the reserved pasta water to help make a sauce. Add the meatball mixture, bocconcini and 1/2 cup basil and combine. Garnish with remaining Parmesan and basil.

The skinny
734 calories per serving, 33 g fat (8.5 g saturated), 67 g carbs, 4.7 g fiber, 40.4 g protein
Courtesty of Giada

Eggplant Parmigiana a la Em-dawg

2-3 eggplants
1 lb ricotta
1 lb mozzarella – either grated or cut into cubes
2 Tb parmesan cheese
2 tsp parsley
salt & pepper
tomato sauce
olive oil

Slice eggplant in ¼ inch slices. Spread on a baking sheet in one layer. Sprinkle with salt and pepper. Drizzle a little oil on top. Bake at 350 degrees, l turning 1 time after about 5 mins. Cook for about 5 more mins. Repeat with rest of egg plant.

Mix ricotta with 2 TB parmesan, parsley, salt and pepper to taste.

In corning ware pan, spray non stick spay. Spread a little tomato sauce on botton. Put a layer of egg plant on bottom. Put spoonfuls of ricotta mixture on layer. Sprinkle mozzarella, parmesan and spread some tomato saude. Repeat adding another layer of eggplant. On top layer, put tomato sauce and mozz.

Bake for about 45 mins at 350 degrees

Cheesecake Phyllo Cups

Servings: 30
Prep/Total Time: 25 min.
* 4 ounces reduced-fat cream cheese
* 1/2 cup reduced-fat sour cream
* Sugar substitute equivalent to 2 tablespoons sugar
* 1 teaspoon vanilla extract
* 2 packages (2.1 ounces each) frozen miniature phyllo shells, thawed
* 1 can (11 ounces) mandarin oranges slices, drained
* 1 kiwifruit, peeled, sliced and cut into quarters

In a bowl, whisk together the cream cheese, sour cream, sugar substitute and vanilla until smooth. Pipe or spoon into phyllo shells. Top each with an orange segment and kiwi piece. Refrigerate until serving. Yield: 2-1/2 dozen.

Baklava Tartlets

Want a quick treat that's delicious and easy to do? These tartlets will do the trick. You can serve them right away, but they're better after chilling for about an hour in the refrigerator.

Servings: 45
Prep/Total Time: 25 min.
* 2 cups finely chopped walnuts
* 3/4 cup honey
* 1/2 cup butter, melted
* 1 teaspoon ground cinnamon
* 1 teaspoon lemon juice
* 1/4 teaspoon ground cloves
* 3 packages (1.9 ounces each) frozen miniature phyllo tart shells

In a small bowl, combine the first six ingredients; spoon 2 teaspoonfuls into each tart shell. Refrigerate until serving.