Rosemary Walnut Chicken

Crunchy and full of flavor, this oven-fried chicken was a big hit!

1/4 cup low-fat buttermilk
2 tbsp Dijon mustard
4 chicken cutlets
1/3 cup panko breadcrumbs
1/3 cup finely chopped walnuts
2 tbsp grated Parmigiano-Reggiano cheese
3/4 tsp minced fresh rosemary
1/4 tsp salt
1/4 tsp black pepper
Cooking spray

1. Preheat oven to 425
2. Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat.
3. Combine panko, nuts, and next 4 ingredients (through pepper) in a shallow dish. Remove chicken from buttermilk mixture. Dredge chicken in panko mixture.
4.Arrange a wire rack on a baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray. Bake at 425 for 13 minutes or until chicken is done.

Turkey Chili

Who says chili has to take forever? This chili is super easy, and fast. As we head into fall, it is so nice to have a comforting warm bowl of chili on a cold night.

1 cup red onion (chopped)
1 poblano pepper (seeded and chopped)
1 tsp garlic (minced
1 1/4 pounds ground turkey
1 tbsp chili powder
2 tbsp tomato paste
2 tsp dried oregano
1 tsp ground cumin
1/4 tsp salt
1/4 tsp pepper
1 19oz can cannellini beans (rinsed and drained)
1 14.5oz can diced tomatoes (do not drain)
1 14oz can chicken broth
1/2 cup cilantro (chopped)

1. Heat dutch oven or large saucepan over medium heat. Add first 4 ingredients; cook for 6 min or until turkey is done. Stir turkey frequently to crumble. Add chili powder and next 8 ingredients (through broth); bring to a boil. Reduce heat, and simmer 10 min. Stir in cilantro.

*Serves about 6 one cup servings

Shrimp Egg Rolls

These egg rolls are pan fried, so you still get a crispy outside without deep frying them!

1/4 cup sweet chili sauce (don't freak out~ you can find it in the Asian section of the market)
12 oz bean sprouts, roughly chopped
12 egg roll wrappers
12 cooked jumbo shrimp (peeled, deveined, and split in half lenghwise)
*Trader Joes has cooked frozen jumbo shrimp in a bag...works great!
6 Tbsp chopped fresh cilantro
1/4 cup grape seed oil (peanut oil would also be great)
1 Tbsp rice vinegar
2 tsp soy sauce
1/4 tsp grated peeled fresh ginger
1/8 tsp freshly ground black pepper

1. Combine 3 tbsp chili sauce and bean sprouts, tossing well to coat.
2. Working with 1 egg roll wrapper at a time, place wrapper onto work surface with one corner pointing toward you (like a diamond). Spoon about 2 big tbsps of bean sprout mixture into center of wrapper; top with 2 shrimp halves and a couple tsps of cilantro. Fold lower corner of wrapper over filling; fold in side corners. Moisten top corner of wrapper with water; roll up jelly-roll style. Place egg roll, seam side down, on a baking sheet. Repeat procedure with remaining wrappers and filling.
3. Heat 2 tbsp oil in a large non-stick skillet over med-high heat. Add 6 egg rolls, seam side down; cook 7 minutes or until golden, turning occasionally. Place on wire rack. Repeat with remaining oil and 6 more egg rolls.
4. Combine remaining 1 tbsp chili sauce, vinegar, soy sauce, ginger, and pepper. Serve dipping sauce on the side.

Serves 12

The Bacon Lettuce & Tomato....Salad?

I do love me some bacon, but lets face it, you can have too much of a good thing. This light and simple salad is a bit like taking apart a BLT sandwich. It is a great dinner salad for a hot summer night. Oh and did I mention...bacon vinaigrette?

6oz French bread baguette, cut into 1/2 inch cubes
Cooking Spray
4 slices of bacon (get the good stuff, thick & hickory-smoked)
1 tbsp olive oil
1/4 cup red wine vinegar
1/4 tsp fresh ground black pepper
1/8 tsp salt
6 cups torn romaine lettuce
2 cups of tomatoes (plum, roma, cherry whatever you like) sliced or chopped, but keep them kind of chunky)
1/2 cup crumbled feta cheese

1. Preheat oven to 350
2. layer bread on a baking sheet; coat with cooking spray. Bake at 350 for 18 minutes or until toasted.
3. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tbsp drippings in pan. Stir oil into bacon drippings in pan; remove from heat. Stir in vinegar, pepper and salt. Cut bacon into 1/2 inch pieces.
4. Combine lettuce,and tomatoes in a large bowl. drizzle with vinaigrette. Add bread; toss well to coat. Sprinkle with bacon and cheese.

Serves 4

Bow Tie Pasta Salad with Fresh Tomatoes and Balsamic Dressing

I doubled this recipe to take to a BBQ. It is a fantastic summertime food, fresh and light, but full of flavor. I also get to use lots of fresh tomatoes and basil from the garden!

6 oz Bow Tie Pasta (Farfalle)

3 cups cherry tomatoes (halved)
*I used 2 cups cherry and 1 cup chopped roma tomatoes since that is what I have in the garden right now*

1/3 cup fresh basil (thinly sliced)

2 tbsp balsamic vinegar

2 tbsp shallots (finely chopped)

2 tsp capers

1 tsp Dijon mustard

1/2 tsp garlic (minced)

1/2 tsp salt

1/4 tsp fresh ground pepper

4 tsp olive oil

4oz feta cheese (crumbled)

1. Cook pasta. Drain. Combine pasta, tomatoes, and basil in large bowl.

2. While pasta cooks, combine vinegar, shallots, capers, mustard, garlic, salt and pepper in small bowl stirring with a whisk. Gradually add olive oil to vinegar mixture, stirring constantly with a whisk. Drizzle vinaigrette over pasta mixture; toss well to coat. Add cheese; toss to combine.

Serves 4

Black Bean Portobello Quesadillas

It is WAY too hot here in Ojai to cook so I am trying to find quick and easy dinners that don't require turning the oven on.

4 whole wheat flour tortillas
2 large portobello mushroom caps (chopped)
2 tbsp of balsamic vinegar
1 cup of black beans (rinsed and drained)
1 jar diced pimiento (2oz jar, drained)
1 cup reduced fat cheddar cheese
1/4 cup sliced green onions
2 tbsp fresh cilantro

1. Heat large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms; saute 2 minutes. Add vinegar, beans, and pimiento; cook 1 to 2 minutes, stirring constantly until liquid evaporates. Mash bean mixture slightly with potato masher.

2. Spoon about 1/3 cup bean mixture onto each tortilla. Sprinkle evenly with cheese, cilantro and onions. Fold tortillas in half.

3. Heat skillet over medium heat. Coat pan with cooking spray. Place 2 quesadillas in pan ; cook 2 to 3 minutes on each side or until golden and cheese melts. Repeat with remaining 2 quesadillas. Cut each quesadilla into 3 wedges. Serve with low fat sour cream and salsa.

*Cold beer is optional, but highly recommended!

Serves 4 (serving size 3 wedges)

Red Velvet Cupcakes with Candied Pecans

I made these cupcakes for my parents 40th Anniversary party. I think they are pretty and romantic, and I have not seen anyone say no to them yet! My version of this favorite cupcake flavor has less fat and less sugar than the original, but still delivers a moist and tender cake, with wonderfully creamy frosting!

Cupcakes:

2 1/2 cups of CAKE flour
3 tbsp unsweetened cocoa
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 1/2 cups sugar
6 tbsp unsalted butter, softened
2 eggs
1 1/4 cups nonfat buttermilk
1 1/2 tsp white vinegar
1 1/2 tsp vanilla extract
2 tbsp red food coloring

Frosting:

5 tbsp butter, softened
4 tsp nonfat buttermilk
1 (8 oz) block cream cheese, softened
3 1/2 cups powdered sugar
1 1/4 tsp vanilla extract

*Pecans: (optional garnish)

1 egg white
1 tbsp water
1 pound pecan halves
1 cup white sugar
3/4 tsp salt

Pecans:
1. Preheat oven to 250 degrees. Spray baking sheet with cooking spray.
2. In mixing bowl, whip together egg white and water until frothy. In separate bowl mix together sugar and salt.
3. Add pecans to egg white, stir to coat the nuts evenly. Remove the nuts and toss them in sugar mixture until coated. Spread the nuts out on prepared baking sheet.
4. Bake at 250 degrees for one hour, stir every 15 minutes.

Cupcakes:
1. Preheat oven to 350 degrees
2. To prepare the cupcakes, place 30 paper muffin cup liners in muffin cups; coat with cooking spray.
3. Lightly spoon cake flour into dry measuring cups; level with a knife. Combine cake flour, unsweetened cocoa, baking soda, baking powder, and salt in a medium bowl; stir with a whisk. Place granulated sugar and unsalted butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Add flour mixture and 1 1/4 cups nonfat buttermilk, alternately to sugar mixture, beginning and ending with flour mixture. Add white vinegar, 1 1/2 tsp vanilla, and food coloring; beat well.
4. Spoon batter into prepared muffin cups. Bake at 350 for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan. Cool completely on wire racks.
5. To prepare frosting, beat 5 tbsps butter, 4 tsp nonfat buttermilk, and cream cheese with a mixer at high speed until fluffy. Gradually add powdered sugar; beat until smooth. Add 1 1/4 tsp vanilla; beat well. Spread frosting evenly over cupcakes. Top with one candied pecan.