Light and Fresh Turkey Tacos
Ground turkey, fresh jalapeño and red bell peppers, green onions and butter lettuce provide a lighter alternative to traditional beef tacos without sacrificing flavor. We chose to make soft tacos with flour tortillas, but crunchy taco shells will work just fine if you prefer them.
Light and Fresh Turkey Tacos
For the filling ~
1 lb ground turkey
2 tablespoons olive oil
1/2 cup onion, finely chopped
2 jalapeño peppers, finely chopped
3 cloves garlic, finely chopped
1 tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon sugar
1 large red bell pepper, cut into 1/2-inch pieces
1/2 cup tomato sauce
4 green onions, sliced
For the toppings ~
2 medium tomatoes, chopped
1/3 cup fresh cilantro, chopped
1/4 teaspoon Tabasco (or more to taste)
Butter lettuce leaves (about 3-1/2 cups)
Monterey Jack cheese, finely shredded (about 1 cup)
8 6-inch flour tortillas or taco shells (whole-grain if possible)
Strawberry-Cream Cheese Brownies
This recipe comes from Camilla Saulsbury's Enlightened Chocolate, a fantastic cookbook filled with unique and delightful ways to use cocoa in sweet and savory dishes. Though the original recipe calls for raspberry preserves, we thought strawberry would be a good choice, too. Either way, these brownies are moist and delicious! The addition of cream cheese lends the brownies a hint of creaminess and allows you to marble the tops for a picture-perfect result.
Strawberry-Cream Cheese Brownies
Ingredients ~
4 oz reduced-fat cream cheese, softened
2 teaspoons all-purpose flour
1-1/4 cups sugar, divided use
1-1/2 teaspoons vanilla extract, divided use
3 large egg whites, divided use
3/4 cup whole wheat pastry flour (or all-purpose flour)
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
2/3 cup unsweetened cocoa powder (not Dutch process)
1/4 cup unsalted butter, melted
1 tablespoon water
1 large egg
1/4 cup seedless strawberry (or raspberry) preserves
Shrimp and Pork Potstickers
Instead of getting takeout, try making these Chinese-style potstickers at home. The store-bought wonton wrappers are rather delicate and when combined with the flavorful shrimp and pork filling they yield a tender, moist dumpling that is much lighter than the average takeout restaurant version. They take a little time to prepare, but this recipe makes about 4 dozen, leaving plenty for you to freeze to enjoy another day.
Shrimp and Pork Potstickers
For the potstickers ~
2/3 cup cabbage, chopped
4 green onions, chopped (about 1/3 cup)
2 cloves garlic, chopped
1/2 lb raw shrimp
1/2 lb ground pork
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon Shaoxing* wine (or dry sherry)
1/2 tablespoon sugar
1/2 tablespoon cornstarch
1/4 teaspoon freshly ground black pepper
1 12-ounce package wonton wrappers (about 48)
6 tablespoons vegetable oil, divided
1 to 1/4 cups water (for steaming)
For the soy dipping sauce ~
1/3 cup soy sauce
2 tablespoons Chinese black vinegar (or balsamic)
1 small clove garlic, crushed
1 teaspoon sesame oil
Hot sauce (preferably Sriracha) to taste
Warm Potato Salad
This warm potato salad uses sour cream to give it a creamy, smooth texture instead of mayonnaise. It has a fantastic lemon flavor, and since the rosemary and pancetta are more like "toppings" for this potato salad, feel free to use as much or as little of each as you like.
Warm Potato Salad
Ingredients ~
2-3 lbs small red skin potatoes
1/3 cup extra-virgin olive oil
2 tablespoons lemon juice
1/4 cup reduced-fat sour cream
Salt and pepper
Fresh rosemary, coarsely chopped
Crispy pancetta or bacon, coarsely chopped
Cauliflower and Gouda Soup
Cauliflower and cheese pair well for a great winter soup, providing plenty of richness and warmth. Often times, it's made with cheddar, but we opted to use gouda for a nice, toasty flavor. Depending on what's available near you, you can easily use fresh or frozen cauliflower.
Cauliflower and Gouda Soup
Ingredients ~
1 onion
2 carrots
2 celery stalks
3 cloves garlic
6 cups cauliflower florets
3 tablespoons extra-virgin olive oil, divided
Salt and ground white pepper to taste
1 bayleaf
6 cups chicken broth
2 cups grated gouda
1 teaspoon mustard (Dijon-style or English)
1/4 cup half-and-half
1 tablespoon butter
1 sprig fresh rosemary, chopped coarsley
2 to 3 thin slices of prosciutto, julienned
Sweetheart Whoopie Pies
These moist and fluffy whoopie pies are easy to make and combine two well-loved flavors: chocolate and raspberry. For that reason (and the pretty pink filling), they're perfect to serve your sweetheart for Valentine's Day or any other special occasion. The cookies are cake-like and rich, and the marshmallow creme and raspberry filling is to die for!
Sweetheart Whoopie Pies
For the cookies ~
1 cup sugar
1/2 cup vegetable shortening
2 eggs
2 cups all-purpose flour
1/2 cup natural unsweetened cocoa
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 teaspoon vanilla extract
1-1/2 teaspoons raspberry extract
For the filling ~
1 stick unsalted butter, softened
2/3 cup confectioners' sugar
1 7-oz jar marshmallow creme
1/2 teaspoon vanilla extract
1/2 teaspoon raspberry extract
1/4 cup seedless raspberry jam
Hungarian Dumplings
This is a family recipe for Hungarian-style dumplings, a side dish that is very similar to German spaetzle. They make a delicious side for Baked Chicken Paprikas or you can try them with our Veal Cutlets in Cider-Horseradish Sauce.
Hungarian Dumplings
Ingredients ~
2-1/2 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon ground nutmeg
3 eggs, lightly beaten
3/4 cup milk
1 or 2 cloves garlic, finely chopped
2 tablespoons fresh chives, minced
3 tablespoons unsalted butter
Veal Cutlets with Cider Horseradish Sauce
These lightly floured veal cutlets take just a few minutes to cook through and are topped with a pan sauce made from apple cider, cream and just enough horseradish to add a little bit of kick. Try making our Hungarian Dumplings and some oven roasted brussels sprouts to complete the meal.
Veal Cutlets with Cider Horseradish Sauce
Ingredients ~
1-1/2 lbs veal cutlets
1/2 cup flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon paprika
1 tablespoon vegetable oil
2 tablespoons butter
2 shallots, finely chopped
1-1/4 cups apple cider
1 to 1-1/2 tablespoons horseradish
3 tablespoons heavy cream
Kosher salt and freshly ground black pepper to taste
Baked Chicken Paprikas
Most often, Chicken Paprikás (Paprikás Csirke) is prepared entirely on top of the stove, but this recipe combines the texture and flavor of baked chicken with a traditional sour cream and paprika gravy that's made while the chicken bakes. Served with our Hungarian Dumplings, this makes a hearty, comforting meal that's both economical and delicious.
Baked Chicken Paprikas
For the chicken ~
1 3-1/2 to 4-pound chicken, cut into 8 pieces
Kosher salt and freshly ground black pepper
1/2 cup onion, chopped
2 stalks celery, chopped
2 teaspoons sweet Hungarian paprkika
1 tablespoon extra virgin olive oil
For the paprikas gravy ~
4 tablespoons butter
2 large red or orange bell peppers, sliced into strips
1/2 medium onion, sliced
2 cloves garlic, finely chopped
2 tablespoons sweet Hungarian paprika
3 tablespoons flour
Salt and freshly ground pepper to taste
1/2 cup dry white wine
1 cup chicken broth
1 cup diced tomatoes, drained
8-ounce container sour cream
1/4 cup fresh parsley, chopped
Scallop Ravioli with Sun Dried Tomato Sauce
These ravioli are light and delicate both in flavor and in texture. The lemon juice and zest in the scallop filling add a wonderful citrus flavor that cuts through the richness of the butter and cream. Lighter than a traditional pasta dough, store-bought wonton wrappers are nearly foolproof to work with and make this elegant dish really easy to prepare.
Scallop Ravioli with Sun Dried Tomato Sauce
Ingredients ~
1 12-ounce package wonton wrappers (48 wrappers)
1 lb sea scallops, divided
Zest and juice of 2 lemons, divided
2 egg yolks
1/4 cup dry breadcrumbs, unseasoned
2 tablespoons parsley, finely chopped, divided
1/2 teaspoon kosher salt
2 dashes of hot sauce (optional)
1/2 cup heavy cream, divided
4 tablespoons butter
3/4 cup sun dried tomatoes, diced (3-ounce package)
1/2 cup dry white wine
Penne with Spicy Shrimp and Basil
This is a simple variation on a classic Shrimp Fra Diavolo, using the addition of fresh basil for extra aroma and flavor. The dish is easy to prepare and if you can get nice quality shrimp that's already been peeled and deveined, it makes for a quick meal. Serve with a tossed salad and a glass of Chianti.
Penne with Spicy Shrimp and Basil
Ingredients ~
1 pound large shrimp, peeled, deveined (tails left on)
3 tablespoons extra virgin olive oil
1 small onion, diced
8 cloves garlic, finely chopped
1/2 cup dry white wine
1/4 to 1/2 teaspoon crushed red pepper flakes (to taste)
1 28-ounce can diced tomatoes, undrained
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
2/3 cup fresh basil leaves, loosely packed
2 tablespoons fresh parsley, chopped
12 ounces penne pasta, cooked and drained
Crumb-Crusted Baked Ham
A sweet and savory coating is brushed on the ham during the last few minutes of cooking in this recipe. It bakes into a crunchy crust that not only adds flavor but also contrast to the moist, tender meat. We pre-boil the ham for about 15 minutes before baking to remove some of the excess salt from the meat. We're not sure if this process has any basis in science, but it seems to result in ham that is a bit more tender and moist.
Crumb-Crusted Baked Ham
Ingredients ~
5 to 7 pound semi-boneless ham (butt half)
2 egg yolks
3/4 cup dry breadcrumbs
1/3 cup deli-style whole grain mustard
1/3 cup packed light brown sugar
1/4 teaspoon ground ginger (more if desired)
2 teaspoons apple cider vinegar
