Classic Baked Beans
Broadcast date 11/03/08
4 strips thick-sliced bacon, diced
1 c minced onion
2 15-oz cans pinto beans, drained, rinsed
1 15-oz can crushed tomatoes
½ c ketchup
½ c brown sugar
3 T Worcestershire sauce
3 T prepared yellow mustard
2 t Tabasco, or to taste
2-3 slices rye bread, pulsed in food processor
Sauté bacon in a cast iron skillet over med heat until crisp, about 8 minutes. Drain on paper towel; pour off all but 1 tablespoon of drippings from skillet. Sweat onion in drippings until soft, about 5 minutes.
Add next 7 ingredients, mix well, then top with bread crumbs and bake at 400 until bubbly, about 20 minutes. (Beans may also be baked in individual serving dishes.) Makes about 5½ cups.
Coconut Caramel Nut Pie
Broadcast date 11/04/08
4 T butter
½ c chopped pecans
7 oz pkg flake coconut
8 oz cream cheese, softened
16 oz Cool Whip
A jar of caramel ice cream topping
14 oz sweetened condensed milk
2 8” prepared graham cracker pie shells
Melt butter in large skillet. Add coconut and chopped pecans. Cook until golden brown, stirring frequently. Set aside.
Beat cream cheese and sweetened condensed milk together until smooth. Fold in Cool Whip.
To assemble: layer with ¼ cream cheese mixture in each pie shell. Drizzle with ¼ of caramel sauce. Sprinkle with ¼ coconut pecan mixture. Repeat layers. Freeze. Set out 5-10 minutes before serving. Makes two 8” pies.
Country-Smoke Bacon Dressing
Broadcast date 11/05/08
1 lb. smoked bacon, sliced
1 medium onion, finely diced
1 t finely chopped garlic
1½ c mayonnaise
1 c half-and-half
1 T spicy brown mustard
2 T honey
4 T cider vinegar
2 T chopped fresh parsley
1 T minced scallions, green part only
In a large, heavy frying pan, cook the bacon over med heat. Just when the bacon starts to crisp, about 6-8 minutes, add the onion and garlic and continue to cook another 3-5 minutes. Drain off fat and allow to cool about 15 minutes.
In a large bowl, combine the mayonnaise and remaining ingredients; stir until well-blended. Season to taste with salt and freshly-ground pepper.
Refrigerate, covered, for a minimum of 4 hours before serving. Makes about 3½ cups.
Crispy Ginger & Garlic Asian Turkey Lettuce Wraps with Cucumber Dipping Sauce
Broadcast date 11/06/08
½ c finely chopped carrot
½ c water
1 20-oz. pkg lean ground turkey
1 c shiitake mushrooms, chopped
1 c water chestnuts, drained, chopped
3 garlic cloves, minced
2 T minced fresh ginger
1/3 c teriyaki sauce
3 T creamy peanut butter
1 T sesame oil
1 T rice vinegar
¼ c hoisin sauce
½ c green onions, sliced
1 head iceberg lettuce, separated into leaves
Cucumber dipping sauce (see below)
Cook carrots and ½ c water in a large nonstick skillet over high heat stirring occasionally, 3-5 minutes, or until carrots are softened and water is evaporated. Remove from skillet and set aside.
Reduce heat to medium. Cook turkey in skillet about 5 minutes, stirring until turkey crumbles and is no longer pink. Add carrots, mushrooms and the next 8 ingredients. Increase heat to med-high and cook, stirring constantly, 4 minutes. Add green onions and cook, stirring constantly, 1 minute. Spoon mixture evenly onto lettuce leaves, add more hoisin sauce, if desired; roll up and serve.
Cucumber Dipping Sauce
½ c water
¼ c sugar
¼ c rice wine vinegar
1 T plum sauce
¼ t dried crushed red pepper
pinch of salt
½ c cucumber, finely chopped
1 T fresh cilantro, chopped
1 T fresh mint leaves, chopped
Combine first 6 ingredients in a small saucepan. Bring to a boil; reduce heat and simmer 3 minutes. Remove from heat; cool. Stir in cucumber, cilantro and mint.
Elvis Has Left the Building Coleslaw
Broadcast date 11/07/08
1 med head green cabbage, cored and finely chopped
1 jalapeno chili, seeded and minced
1 carrot, peeled and shredded
1 small onion, peeled and shredded
2 t salt
¼ c yellow mustard
¼ chili sauce
¼ c mayonnaise
¼ c sour cream
¼ cider vinegar
1 t celery seed
2/3 c packed light brown sugar
Toss cabbage, jalapeno, carrot, onion and salt in colander set over medium bowl. Let stand until wilted, about 1 hour. Rinse cabbage mixture under cold water, drain, dry well with paper towels and transfer to large bowl.
Bring remaining ingredients to boil in saucepan over med heat. Pour over cabbage and toss to coat. Cover with plastic wrap and refrigerate 1 hour or overnight. Serves 8-10.
Parmesan Oven Fries
Broadcast date 11/24/08
3 russet potatoes each cut into 8 wedges (about 1½ lb)
3 T olive oil, divided
2 T chopped fresh parsley
¼ c grated Parmesan cheese
½ t garlic powder
¼ t paprika
1/8 t cayenne
Preheat oven to 475 with baking sheet inside.
Combine Parmesan, garlic powder, paprika, cayenne and salt (to taste) in a small bowl.
Coat potato wedges with 1 tablespoon oil in large bowl, then add Parmesan mixture, tossing to coat. Remove hot baking sheet from oven and coat with remaining oil. Place wedges on pan and roast until golden, about 15 minutes per side. Return fries to bowl and toss with parsley.
Garlic Shrimp with Cheesy Pasta
Broadcast date 11/25/08
½ c butter
1 shallot, minced
5 cloves garlic, minced
1 T minced fresh parsley
2 T fresh lemon juice
2 T white wine
½ t ground black pepper
2 lb peeled and deveined large shrimp, tails on
Cheesy Pasta (recipe follows)
In a large skillet, melt butter over medium heat. Add shallot, garlic and parsley; cook for 3 minutes. Add juice, wine and pepper; cook for 1 minute. Remove from heat and cool for 5 minutes.
Place shrimp in a large bowl. Pour butter sauce over shrimp and let stand for 30 minutes at room temperature.
Preheat grill to med-high heat (350-400). Spray grill with no-stick, non-flammable cooking spray.
Remove shrimp from butter sauce, discarding sauce. Grill shrimp for 1-2 minutes per side, or until shrimp are pink and firm. Serve shrimp over Cheesy Pasta. Garnish with parsley if desired. Serves 6-8.
Cheesy Pasta
½ c butter
3 cloves garlic, minced
2 c heavy whipping cream
2 c grated Parmesan cheese
1 egg yolk
¼ t salt
¼ t ground black pepper
12-oz pkg linguine, cooked and kept warm
In a large skillet, melt butter over med heat; add garlic and cook, stirring frequently, for 3 minutes. Stir in cream and cook for 8-10 minutes or until thickened. Add cheese, stirring until melted. Whisk in egg yolk until combined; cook for 2 minutes. Stir in salt and pepper. Add cooked pasta, tossing gently to coat. Serve immediately. Serves 6-8.
Italian Salad Bowl Pizza
Broadcast date 11/26/08
1 large, prepared pizza crust
4 to 6 slices salami (or more)
1 small jar pesto sauce
½ head romaine lettuce, cut
Small bag spinach leaves, cut
½ head red leaf lettuce, cut
2 c sliced mushrooms
1 c cashews
½ c grated fresh Parmesan cheese
½ bunch cilantro, cut up
1 pkg grape tomatoes, sliced in half
1 pkg Italian dressing mix, made to directions
Bake and/or toast pizza crust. Brush with pesto sauce; then layer salami. Toss together the lettuces, mushrooms, cashews, cilantro and cheese with dressing, then heap on top of salami. Top with tomatoes. Slice pizza into wedges for serving.
Juicy Chicken Burgers
Broadcast date 11/27/08
1 lb boneless, skinless chicken breast, diced
½ c Braeburn apple, shredded
¼ c onion, minced
1 baguette
nonstick cooking spray
Pulse chicken, apple and onion in a food processor until coarsely ground. Shape into 4 patties, season with salt and pepper, then lightly coat both sides of patties with nonstick spray.
Cut baguette into four 3-inch-wide sections, halved lengthwise and toast.
Grill burgers about 4 minutes per side, until done.
Serve burgers on toasted baguette with your favorite burger condiments. And try this sauce recipe:
Spicy Special Sauce
2 T low-fat cottage cheese
2 T reduced calorie mayonnaise
2 T prepared mustard
2 T sweet pickle relish
1 T shallots, chopped
2 t ketchup
1 t chili garlic sauce
2 T chopped parsley
Puree all ingredients, except parsley, in a mini food processor or blender until smooth. Transfer to a small bowl. Stir in parsley and season to taste with salt and pepper.
Key Lime Coconut Snowballs
Broadcast date 11/28/08
1 c graham cracker crumbs
5-6 T fat-free sweetened, condensed milk
1½ t Key lime rind, grated*
2 T fresh Key lime juice*
1 t vanilla extract
1-1/3 c shredded, unsweetened coconut, divided**
1 ¼ c powdered sugar
Combine first 5 ingredients in a medium bowl. Add 2/3 cup coconut and beat with a mixer at med speed for 1 minute or until no longer grainy. Add sugar ¼ cup at a time, beating until well combined. Cover and chill 20 minutes.
Shape crumb mixture into 24 balls, about 1 teaspoon each. Place remaining 2/3 cup coconut in a shallow bowl and roll balls in coconut.
Refrigerate balls in an airtight container for up to one week.
*use regular limes if Key limes aren’t available.
**unsweetened coconut is often labeled “desiccated” or “pulverized” and is often sold in health-food stores.
