Thursday, July 28, 2016

Sauteed Grape Napoleons with Port Reduction

9 (14 x 9–inch) sheets frozen phyllo dough, thawed
Cooking spray
2 tablespoons plus 2 teaspoons powdered sugar, divided
3/4 cup tawny port
1 tablespoon honey
1/4 teaspoon salt, divided
2 teaspoons butter
2 cups seedless green grapes
1 cup seedless red grapes
2 teaspoons granulated sugar
2 teaspoons fresh lemon juice
1 ounce goat cheese, softened
1 (3-ounce) package 1/3-less-fat cream cheese, softened
2 tablespoons chopped walnuts, toasted 
1. Preheat oven to 350°.

2. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying). Lightly coat dough with cooking spray. Place 2 tablespoons powdered sugar in a small sieve; dust phyllo lightly with powdered sugar. Repeat procedure with 2 phyllo sheets, cooking spray, and powdered sugar, ending with powdered sugar; press layers gently to adhere. Cut phyllo stack lengthwise into 3 (3 x 14–inch) rectangles. Cut each rectangle crosswise into 4 (3 x 3 1/2–inch) rectangles to form 12 rectangles. Carefully stack 1 rectangle on top of another to form 6 stacks; press layers gently. Place stacks on a baking sheet lined with parchment paper. Repeat procedure with the remaining phyllo, cooking spray, and powdered sugar to form 18 stacks.

3. Cover the phyllo stacks with parchment paper; place another baking sheet on parchment. Bake at 350° for 10 minutes or until stacks are golden and crisp. Carefully remove top baking sheet and parchment. Cool phyllo stacks completely on baking sheet.

4. Bring port to a boil in a small saucepan over medium-high heat. Cook 10 minutes or until reduced to 1 1/2 tablespoons. Remove from heat; stir in honey and 1/8 teaspoon salt.

5. Melt butter in a nonstick skillet over medium-high heat. Add remaining 1/8 teaspoon salt, grapes, granulated sugar, and juice. Saute 10 minutes or until grapes are tender, stirring occasionally. Remove from heat, and cool to room temperature.

6. Combine cheeses in a small bowl, stirring well.

7. Place 1 phyllo stack on each of 6 plates, and top with 1 teaspoon cheese mixture and 1 tablespoon grape mixture. Repeat the layers once, ending with phyllo stack. Drizzle 1 teaspoon port mixture onto each plate. Sprinkle each serving with 1 teaspoon walnuts, and dust evenly with the remaining 2 teaspoons powdered sugar.

Tuesday, July 26, 2016

Fresh Strawberry Salad with Homemade Poppyseed Dressing


3 tablespoons sugar
3 tablespoons light mayonnaise
2 tablespoons fat-free milk
1 tablespoon poppy seeds
1 tablespoon canola oil
1 (10-ounce) bag romaine lettuce
1 cup sliced strawberries
2 tablespoons slivered almonds, toasted


Combine first 5 ingredients in a small bowl, stirring with a whisk.

Place lettuce in a large bowl; add strawberries and almonds, tossing to combine. Divide salad evenly among 6 plates. Drizzle 1 tablespoon dressing over each serving.

Sunday, July 24, 2016

Simple Open-Faced Prosciutto and Plum Sandwiches


1/4 cup fig preserves
1 tablespoon fresh lemon juice
1/4 teaspoon grated peeled fresh ginger
1/3 cup (3 ounces) soft goat cheese
4 (2-ounce) slices country wheat bread, toasted
1 cup loosely packed arugula
2 ripe plums, cut into thin wedges
3 ounces very thin slices prosciutto


1. Combine first 3 ingredients, stirring with a whisk; set aside.

2. Spread 3/4 ounce cheese evenly over each bread slice; divide arugula, plum wedges, and prosciutto evenly over sandwiches. Drizzle each sandwich with about 1 tablespoon fig preserves mixture.

Wednesday, July 20, 2016

Greek Yogurt with Fresh Blue and Blackberry Sauce


2/3 cup frozen blueberries
2/3 cup frozen blackberries
1/2 cup water
1/4 cup sugar
2 tablespoons fresh lemon juice
1 tablespoon butter
2 cups plain 2% reduced-fat Greek yogurt


1. Combine first 5 ingredients in a small saucepan. Bring mixture to a boil. Reduce heat to medium-low; gently boil 10 minutes or until sauce thickens. Stir in butter.

2. Spoon 1/2 cup yogurt into each of 4 bowls; top each serving with about 1/4 cup sauce. Serve immediately.

Monday, July 18, 2016

Fresh Corn Cakes with A Summer Garden Salsa


4 ounces white whole-wheat flour (about 3/4 cup)
1/2 cup plain yellow cornmeal
2 teaspoons baking powder
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup light sour cream
2 large eggs
2 tablespoons olive oil, divided
1 1/4 cups fresh corn kernels (about 2 ears)
1/2 cup diced yellow squash
1/4 cup chopped green onions
1/4 cup chopped fresh basil
1 1/2 teaspoons white wine vinegar
1 medium tomato, chopped


1. Lightly spoon flour into a dry measuring cup. Combine flour, cornmeal, baking powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.

2. Combine sour cream, eggs, and 1 tablespoon oil in a bowl, stirring until smooth. Add sour cream mixture and corn to flour mixture; stir just until combined.

3. Heat a large nonstick griddle over medium-high heat.

4. Divide corn mixture into 8 equal portions (about 1/3 cup each); shape into patties. Add patties to griddle; cook 6 minutes on each side.

5. Combine squash, green onions, basil, vinegar, tomato, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a bowl; toss. Place 2 corn cakes on each of 4 plates; top evenly with salsa.

Wednesday, July 13, 2016

Tofu-Broccoli Stir Fry

1/2 cup vegetable broth or reduced-sodium chicken broth
1/4 cup rice wine
3 tablespoons reduced-sodium bragg soy sauce
3 tablespoons cornstarch, divided
2 tablespoons plus 1 teaspoon sugar
1/4 teaspoon crushed red pepper, or more to taste
1 14-ounce package extra-firm water-packed tofu, drained
1/4 teaspoon salt
2 tablespoons canola oil, divided
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
6 cups broccoli florets
3 tablespoons water

Combine broth,  rice wine,  bragg soy sauce, 1 tablespoon cornstarch, sugar and crushed red pepper in a small bowl. Set aside.

Cut tofu into 3/4-inch cubes and pat dry, then sprinkle with salt. Place the remaining 2 tablespoons cornstarch in a large bowl. Add the tofu; toss gently to coat. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add the tofu; cook, undisturbed, until browned, about 3 minutes. Gently turn and cook, stirring occasionally, until browned all over, 2 to 3 minutes more. Transfer to a plate.

Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic and ginger; cook until fragrant, about 30 seconds. Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2 to 4 minutes. Stir the reserved broth mixture and add to the pan. Cook until the sauce has thickened, 1 to 2 minutes. Return the tofu to the pan; toss to combine with the broccoli and sauce. Serve and Enjoy!

Monday, July 11, 2016

Pear and Ginger Turkey Breakfast Sausages

1 lb lean ground turkey breast
1/2 cup diced ripe pear
4 scallions, bulbs removed, white and green parts finely chopped
1/4 cup packed cilantro leaves, chopped
1 tbsp grated fresh ginger root
1/4 tsp sea salt
3 tsp Canola oil, divided
4 medium oranges, peeled and cut into segments

In a medium bowl, combine turkey, pear, scallions, cilantro, ginger, salt and 1 1/2 tsp oil. Shape mixture into 8 patties (each about 2 1/2 inches in diameter).

Heat remaining 1 1/2 tsp oil in a large nonstick skillet on medium. Add patties and cook for 4 minutes per side or until lightly golden and no longer pink in center. Serve with oranges.

Thursday, July 7, 2016

Healthy Hazelnut-Cherry Cake with Streusel


1/2 cup sugar
6 tablespoons all-purpose flour
3 tablespoons old-fashioned rolled oats
2 tablespoons finely chopped hazelnuts
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
2 tablespoons olive oil
2 teaspoons reduced-fat buttermilk


4.5 ounces all-purpose flour (about 1 cup)
4.5 ounces whole-wheat pastry flour (about 1 cup)
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon salt
3/4 cup sugar
1/4 cup unsalted butter, softened
1 large egg
1 1/2 teaspoons grated orange rind
1/4 teaspoon almond extract
1/2 cup reduced-fat buttermilk
10 ounce chopped pitted fresh sweet cherries (about 2 cups)

1. Preheat oven to 375°.

2. To prepare streusel, combine first 6 ingredients in a small bowl, stirring with a whisk. Add oil and 2 teaspoons buttermilk; stir to combine. Set aside.

3. To prepare cake, weigh or lightly spoon flours into dry measuring cups; level with a knife. Place flours, baking powder, cinnamon, nutmeg, and salt in a bowl, stirring with a whisk. Combine sugar and butter in a large bowl; beat with a mixer at medium speed 3 minutes or until light and fluffy. Add egg; beat 1 minute or until combined. Beat in rind and almond extract. Add flour mixture and 1/2 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Stir in cherries.

4. Pour batter into a 9-inch springform pan coated with baking spray; sprinkle with streusel. Bake at 375° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean, rotating pan from front to back after 25 minutes. Cool cake in pan on a wire rack 15 minutes. Remove cake from pan; cool completely on wire rack. Serve and Enjoy!

Tuesday, July 5, 2016

Roasted Beet and Peach Salad with Hazelnut-Yogurt Dressing

1 1/2 pounds small-to-medium beets
1/2 cup water
1 cup whole-milk plain yogurt
5 tablespoons coarsely chopped toasted skinned hazelnuts, divided
1 tablespoon honey
1 teaspoon lemon juice
1/2 teaspoon fine sea salt, divided
1 tablespoon canola oil
1/4 teaspoon ground pepper
4 cups Kale ribs removed and chopped
4 ripe peaches, cut into 1/2-inch wedges
2 tablespoons small fresh mint leaves or basil minced

Preheat oven to 400°F.

Wash beets and place in a small roasting pan. Pierce all over with a small paring knife. Add water to the pan and cover with foil. Roast until tender when pierced with a knife, 40 to 50 minutes.

Meanwhile, combine yogurt, 3 tablespoons hazelnuts, honey, lemon juice and 1/4 teaspoon salt in a food processor or blender; pulse until smooth. Refrigerate until ready to use.

When the beets are cool enough to handle, peel them and cut into 1/2-inch wedges. Transfer to a medium bowl and toss with oil, pepper and the remaining 1/4 teaspoon salt.

To assemble the salad, make a bed of greens on a serving platter. Drizzle with half of the yogurt dressing and top with the beets and peaches. Tuck mint (or basil) in between the beets and peaches. Drizzle the remaining dressing on top and sprinkle with the remaining 2 tablespoons hazelnuts.

Friday, July 1, 2016

fourth of july grilling tips for rosacea

Homemade Bacon-Peach Barbecue Sauce

3 slices of bacon
1 lb. Of ripe peaches, skinned and diced (about 4 medium peaches)
1/2 cup water
3 oz. Tomatao paste
1/2 red onion peeled and diced
2 tblsp of molasses
1/4 cup Apple cider vinegar
1/4 cup honey
Dash pepper and sea salt

In a sauce pan over medium heat add your bacon and let cook for 5 minutes. Once the fat of the bacon softens add all other ingredients to pan and simmer over low heat for 2 hours stiring occassionaly. Remove from heat and let cool. Add to blender or use a hand held immersion blender and blend until smooth. Store in an airtight container and serve with your favorite July 4th barbecue. Refrigertae and keep for up to 10 days.