December 18, 2011: Goat Cheese Phyllo Cups Hors d’oeuvres Recipe

Here’s another recipe fantastic for holiday parties. It doesn’t take a lot of preparation time and they taste good even if they’re not served hot. You can always swap out ingredients, too, using different veggies and cheese combinations (but do keep the base of cream cheese and egg white intact).

Goat Cheese Phyllo Cups with Korean Pork Skewers and Mozzarella Cheese Focaccia Bread

Goat Cheese Phyllo Cups

1 sheet phyllo dough (or one package frozen phyllo cups)

4 ounces cream cheese

2 ounces crumbled goat cheese

1 egg white

1 T. minced pimiento

1 T. finely minced, fresh jalapeno pepper (seeds removed) - optional

2 green onions, thinly sliced (white parts, reserve greens for garnish)

1 t. minced garlic

¼ t. cayenne pepper

½ t. garlic salt

¼ t. freshly ground black pepper

Cut thawed phyllo dough into 12 squares. Press squares into bottom of greased muffin cups.

Cream together cheeses. Whisk in egg white. Add remaining ingredients. Spoon about a tablespoon of mixture into each phyllo cup. Prick edges of dough with a fork. Bake at 350 degrees for about 15 minutes, until browned on the top and dough is puffed. Sprinkle with chopped or sliced green onion as garnish.

Makes a dozen hors d’oeuvres

Tip: for a bit of crunch, add a couple tablespoons of slivered almonds.

December 6, 2011: Crispy Baked Cod Recipe

Although my husband’s favorite fish is battered and deep fried, every now and then I try to make a slightly healthier version. I wouldn’t call this recipe low fat by any means, but because it’s baked instead of fried, it’s marginally healthier – but oh so tastier! I served it with a spicy bottled remoulade dipping sauce, alfredo noodles, and peas with mushrooms for a complete dinner. By the way, if the ingredients look familiar, it’s because the breading is the same basic recipe I used to make Crunchy BakedParmesan Chicken.

Crispy Baked Cod

1/3 cup mayonnaise

1 t. olive oil

2 garlic cloves, finely minced

½ teaspoon freshly ground black pepper

½ t. garlic salt

1 pound cod fillets

¾ cup panko bread crumbs

1 T. flour

1/2 teaspoon each: dried parsley, sage, garlic salt and oregano

1/4 teaspoon each: cumin, black pepper, cayenne pepper

Combine mayonnaise, oil, garlic, pepper and salt. Refrigerate for at least an hour, preferably several hours to overnight, to allow flavors to meld.

Preheat oven to 400 degrees. Prepare a broiler pan by placing foil in the bottom pan and spraying the broiler rack with nonstick cooking spray.

Rinse the cod fillets and pat dry. Cut into fourths, if necessary, to make four even-sized pieces. Place the pieces on the broiler rack. Smear a fourth of the mayonnaise mixture on top of each fish piece. Combine bread crumbs, flour and spices; sprinkle a fourth of the mixture on top of each piece of fish. Gently pat the crumbs into place.

Bake in preheated oven for 15 minutes. Turn heat to broiler and broil fish fillets for about 3 – 5 minutes, until the crumb topping is browned.

Serves 4

December 4, 2011: Crunchy Parmesan Chicken Recipe

Do you like Shake N Bake chicken? Then you’ll love this recipe that’s almost as easy to make – and way more tasty. It combines crunchy panko bread crumbs and Parmesan cheese to make baked chicken your family is sure to love.

Crunchy Parmesan Baked Chicken served with Alfredo Rice and Cauliflower and freshly steamed green beans.

Crunchy Baked Parmesan Chicken

4 pieces bone-in, skin-on chicken (breasts, thighs, drumsticks – whatever you prefer)

6 ounces panko bread crumbs

2 T. flour

¼ cup finely shredded Parmesan cheese

1 teaspoon each: dried parsley, sage, garlic salt and oregano

½ teaspoon each: cumin, black pepper, cayenne pepper

Preheat oven to 350 degrees. Spray a rimmed baking sheet with nonstick cooking spray.

If you want fewer calories, take the skin off the chicken pieces. Rinse.

Combine bread crumbs, flour, cheese and spices in a large sealable bag. Place chicken pieces, one at a time, in bag and shake well so chicken is coated with bread crumb mixture. Place chicken on prepared baking sheet. Sprinkle any remaining coating mixture on top of chicken.

Bake for one hour, until juices from chicken run clear. Do not turn over!

Serves 4

October 9, 2011: Cream of Squash Soup Recipe

Earlier this month I shared with you a picture of how I used my unusual squashes as an autumn table decoration. Well…I just couldn’t allow all those good gourds to go to waste. I selected the acorn squash and whipped up this tasty soup one night for dinner. Because the texture is not indicative of squash, even my picky husband ate it without complaint.

Cream of Squash Soup

1 acorn squash (or other type of firm fleshed squash such as butternut)

1 cup cauliflower florets

3 sprigs fresh dill weed

3 – 4 cups chicken broth, divided

2 T. butter

2 cloves garlic, minced

½ t. nutmeg

½ t. cayenne

½ cup heavy cream

Cut the squash in half; scoop out seeds. Cut into large chunks. Add squash, cauliflower and dill to a sauce pot. Cover with chicken broth. Bring to a boil, reduce heat and boil gently for about 20 minutes, until squash and cauliflower are soft. Remove from heat. When cool enough to handle, remove peel from squash. Add squash and cauliflower in the broth to a blender or food processor; puree.

Meanwhile, in the same pot melt the butter. Add the garlic and cook for about a minute, just until garlic is softened. Add the pureed squash mixture, nutmeg and cayenne. Heat through. Add cream and cook over low just until heated all the way through. Garnish with sprigs of dill, cracked black pepper and swirls of cream.

Tip: To make a design with the cream, gently dribble cream in circles across the top of the soup in a bowl. Use the tip of a knife or a toothpick to run through the cream, making a design.

For a bit of crunch, top soup with freshly made croutons.