Friday, July 27, 2012


WOW I have not posted in a while, I moved to a 1920s bungalow, which I love and have been organizing. I bought and new gas stove for in and a new frig. and  have been working on new recipes and will starting working on more sure to listen in to KLIN on Sunday morning at 10am 1400am and now on 94.5 FM. the show is live so call in with any questions.

Sunday, March 11, 2012

Cooking class at Hy Vee March 28 with Smart Chicken

Join me and Hy-Vee Dietitian Karen Kuzma to learn everything you need to know to prepare sensationally delicious chicken!

Enjoy generous samples of Asian Chicken Salad, Smoky Stuffed Peppers, Mediterranean Chicken Breasts and Moroccan Chicken Stew. Complementary wine pairings will be offered. Registration is required; please call 402-314-6704 to reserve your seat today. Cost is $10 per person. At the club room at Hy-Vee and 50th and O

Wednesday, February 1, 2012

Making new recipes, Leeks Gratin

I have decided that I am going to try a NEW recipe at least once a week.  Last night I made Leek Gratin from Jacques Pepin's new book Essential Pepin,  I love this book the recipe is on page 437.  I have always liked leeks, but this recipe really made the leeks sing!

Wednesday, January 18, 2012

The secret to cooking beans (that will not give you gas)

The secret to cooking beans (that will not give you gas)

Beans are full of fiber and protein can be good in a variety of ways, they have no fat and they are inexpensive…so why are we not using them more. I am going to be working at more ways to cook them and hope you will be to.

The secret to cooking beans to keep them from giving you gas is to first rinse your beans under running water. Place beans in a bowl and fill with water and let soak overnight.

Place beans in a stockpot and cover with fresh water and bring to boil, you will see the white skim come to the top…this is the sugars and starch that cause gas. Pour the beans in a colander and rinse with cold water. Place beans back in the pan or in a crock pot and cover with liquid and cook at a low heat under tender. This is a good time to add seasoning.

Tip…do not add any acid while cooking the beans, like tomatoes or tomatoes product as this will skip the cooking process…ever have beans that just did note get soft? This is probably why.

Friday, October 14, 2011

Judy gives you courage in the kitchen in her cooking classes at art & soul

I am excited about my new cooking classes at art & soul, it is  beauitful and will be fun to have you around my table...check it out and if you want to book a party for your group just call them to set the date.
Let the holidays begin with an elegant dinner from start to finish that also will have healthy guide lines. Judy will give you Courage in the Kitchen for easy entertaining, and each class will offer gift ideas for your kitchen and a suggestion for a glass of wine that will pair well with you dinner.
Oct 26th, Nov 8th and 16th
Carrot Ginger Coconut Soup
Romaine Lettuce with Avocado and Tomatoes
Chicken Breast with Sour Cream Sauce
Mushroom Risotto
Green Beans with Garlic
Double Chocolate Cake with Fresh Whipped Cream
Dec 6th and 14th
Cream of Broccoli Soup
Mixed Green Salad with Mandarin Organs and Spiced Roasted Walnuts
Roast Tenderloin with Mushroom Wine Reduction
Roasted Petit Potatoes
Roasted Vegetables
Almond Pear Cake with Fresh Whipped Cream

Wednesday, September 28, 2011

Pork Tenderloin Sliders

This is a great recipe for tailgatting.
Pork Tenderloin Sliders
serves 12
36 ounces pork tenderloin
1 teaspoon grapeseed oil
salt and pepper
2 tablespoons sour cream
2 tablespoons whipped cream cheese
2 tablespoons horseradish
12 medium dinner roll

Rub pork tenderloin with grapeseed oil, salt and pepper. Sear in a med high heat pan until brown on all sides. Place in a 325 degree oven and roast until internal temperature reaches 145 degrees, let rest 10 min slice in thin slices.
. Mix sour cream, sour cream and whipped cream cheese together, cut roll in half and place 1 1/2 teaspoons of sauce on the roll along with 3 ounces of the pork.

Per Serving: 203 Calories; 6g Fat (29.1% calories from fat); 20g Protein; 15g Carbohydrate; 1g Dietary Fiber; 59mg Cholesterol; 201mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

Monday, September 12, 2011

Peanut Butter Bars

I first created these for a breakfast on the run.  Try them, be careful not to overcook them as they can become dry.
Peanut Butter Bars
Judy Gilliard
Servings: 16
2 cups peanut butter
1/2 cup turbinado sugar (raw sugar)
1/4 cup molasses
2 large eggs
1 teaspoon vanilla
1 cup milk, skim
2 cups heart Smart Bisquick
3 cups rolled oats
1/4 cup jam
1.Cream together peanut butter, sugar, molasses, eggs, and vanilla.
2.Add milk, Bisquick and rolled oats and mix well.
3.Put mixture in 9"X13" baking pan sprayed with nonstick spray dollop the jam on top, with a knife swirl through batter.
4.Bake in a preheated oven 350 for 15 to 20 minutes (be careful not to over cook as they will be dry).
5.Cool and cut into 16 bars.
Per Serving: 366 Calories; 19g Fat (44.6% calories from fat); 13g Protein; 40g Carbohydrate; 4g Dietary Fiber; 27mg Cholesterol; 299mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates.

Beer Brats

It is tailgating time and every love Brats, you can cook them in the beer, take them to the tailgate
cut them in half and grill them up, wrap the  cooked pepper and onion and put them on the grill to warm up.

Beer Brats

Chef Judy Gilliard

Servings: 6

6 each bratwurst links

6 cups beer

2 large onions, sliced

1 tablespoon grapeseed oil

2 each red and green bell pepper, sliced 1/4" thick

salt and pepper


6 each hoagie rolls

Prick the bratwurst all over with a fork. In a medium pot, combine the bratwurst, beer, and half the onions. Bring to

a simmer over medium-high heat. Simmer for about 15 minutes or until bratwurst are firm and cooked through.Transfer the bratwurst to a plate.

Meanwhile, on at baking sheet add the remaining onions and the bell peppers toss with grapeseed oil, salt and pepper. Roast in a 400 degree oven for about 10 min tossing occasionally. Cut the bratwurst in half and cook on the grill for 2 minutes on each side.

To serve, spread each bun with mustard. Fill each bun with a brat. Top with sautéed peppers and onions.

*If you like you brats spicy add red chili flakes when seasoning the onion and peppers.

Per Serving : 598 Calories; 27g Fat (45.1% calories from fat); 20g Protein; 53g Carbohydrate; 4g Dietary Fiber;

51mg Cholesterol; 867mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 4 1/2 Fat; 0 Other Carbohydrates.
Let me know how you like these.

Monday, July 4, 2011

The Beat Divas: Awesome Music about Food

Music and food are two of my favorite things.  That's why I like the Beat Divas - a musical group that writes songs about food!  In fact, I use them on my radio program.  Recently this Austin, Texas, group was featured in a New York Times Article.  Here's a link.

Friday, July 1, 2011

Lineup for Judy ala Carte, July 2

Listen to my show at 10 a.m. Central Time on Sundays at KLIN 1240 AM in Lincoln or online
Here's the lineup for the July 2 show:
  • Chef Brandon Harpster Instructor from SSCC
  • History of the kitchen and what the Kitchen brigade is
  • What’s in season… fingerling potatoes
  • Recipe Fingerling Potatoes with lemon
  • Recipe of the week
  • Baby Pork Burgers and Red White and Blue Cobble

Tuesday, June 28, 2011

Interview with Chef Jacques Pepin

I enjoyed meeting Chef Jacques Pepin at a recent culinary arts convention I attended. My library is full of his books. His two most recent books are Fast Food My Way and Jacques Pepin More Fast Food My Way. We played the interview on my radio show (KLIN-AM 1400 at 10 am Sundays). You can listen to it here.

Friday, June 24, 2011

Lineup for Sunday June 26 Radio Program

Here's what's coming on Sunday's program.  Listen at 10:00 a.m. on KLIN 1400 AM or online.

•    Around the table from Buy Fresh Buy Local Billene and Richard Nemec
•    The Path of the farmer
•    Mike and Joe Heartland Seafood’s LLC. Fisherman from Alaska on sustainable fishing
•    What’s is season Salmon Halibut  
•    Recipes Poached Salmon with Caper Sauce, Halibut wrapped with Prosciutto, Fingerling Potatoes with lemon
•    Recipe contest for Baked Beans

Wednesday, June 22, 2011

Black Bean and Brown Rice Risotto Recipe

Chef Judy Gilliard
Servings: 12
  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 teaspoon red chili flakes
  • 1 teaspoon black pepper
  • 2 cups brown rice, medium-grain
  • 1 teaspoon fresh cracked pepper
  • 1/2 cup dry vermouth
  • 4 cups low sodium chicken broth
  • 1 green bell pepper chopped
  • 1 red bell pepper chopped
  • 1 cup parmesan cheese, grated
  • 1/2 cup fresh parsley, chopped
  • 4 cups black beans, cooked
  1. Heat oil and sauté onion until soft.
  2. Add rice, red chili flakes, black pepper and sauté over medium-high heat until all rice is coated with oil.
  3. Add vermouth and stir until absorbed.
  4. Add chicken broth one cup at a time until the rice absorbs liquid. (Have extra water ready in case you need it.) Cook until rice is tender, stirring constantly. Stir in chopped pepper and cook them only until crisp tender, to add more texture to the risotto.
  5. Add cooked black beans, parsley and Parmesan cheese and fold in.

Per Serving : 286 Calories; 7g Fat (21.2% calories from fat); 14g Protein; 41g Carbohydrate; 6g Dietary Fiber; 5mg Cholesterol; 302mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 Fat.

Saturday, June 18, 2011

Line-up for Sunday, June 19th

Judy a la carte Sunday morning 10amCT on 1400 KLIN 
Around the table is Jo Taylor Chairman of the Culinary Department at Southeast Community College and Chef Jaques Pipen.
Recipe of the week for Father’s Day Baked Beans
Listen live

Wednesday, June 8, 2011

News: My Live Radio Show on KLIN

I'm so excited!  This Sunday, June 12th, I begin my new live radio show, "Judy a la Carte" at 10 a.m. Central Time on KLIN 1400AM in the Lincoln, Nebraska, area, or streaming online at:

I'll be interviewing local chefs and foodies, plus sharing lots of recipes and cooking tips, and calls from YOU, the listeners!  See you on Sunday!

This week's line-up:
  • What’s in Season…asparagus
  • Around the table with Chef Sean Carmichael from Chez Hay
  • Chef Robert Irvin Food network Dinner Impossible 
  • Recipe of the week Black Bean and Brown Rice Risotto

Thursday, June 2, 2011

Here's a Handy Tip for Celery Sticks

Tired of those annoying strings in the celery?  Here's a handy tip: Take a vegetable peeler and lightly "peel" the strings off the top of your celery sticks before serving.  It's quick and easy, and it will make your celery much more pleasant to eat.

Try it the next time you make celery for your family, or when you bring veggies and dip at a party.

Saturday, May 14, 2011

Mushroom Risotto Recipe

If you like mushrooms, you'll love this risotto. The chili peppers give it just a bit of a bite. Easy to make and wonderful to eat. I purchased the ingredients for this at Leon's Gourmet Grocer.

Servings: 8
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 teaspoon red chili flakes
  • 1 teaspoon black pepper
  • 2 cups short-grain rice
  • 1 teaspoon fresh cracked pepper, chopped
  • 1/2 cup dry vermouth
  • 4 cups low sodium chicken broth
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup fresh parsley, chopped
  • 16 ounces mushroom, sliced and cooked

Heat oil and sauté onion until soft. Add rice, red chili flakes, black pepper and sauté over medium high heat until all rice is coated with oil. Add vermouth and stir until absorbed. Add chicken broth 1 cup at a time until the rice absorbs liquid. (Have extra water ready in case you need it.) Cook until rice is tender, stirring constantly. Add cooked mushrooms, parsley and Parmesan cheese and fold in.

Per Serving : 295 Calories; 5g Fat (17.4% calories from fat); 12g Protein; 46g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 360mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 Fat.

Schaefer's Jenn-Air Professional Kitchen

Today I enjoyed cooking in Schaefer's Jenn-Air Professional kitchen. This classy kitchen has a nice feel to it, and the cooktop is clean and smooth--a real pleasure to use. The gas range is also available in the kitchen. The culinary center oven is programmable for many uses. I found it incredible easy to use and versatile.

Monday, May 9, 2011

Best Baked Beans Recipe

This isn't your ordinary baked beans recipe.  It's low in sugar, and the bourbon makes it unique.

Servings 4
  • 1 teaspoon grape seed oil
  • 1 medium carrot, chopped fine
  • 2 stalks celery, chopped fine
  • 1/2 small onion, chopped fine
  • 1 tablespoon honey , local
  • 1/4 teaspoon cayenne pepper
  • 2 cups great northern beans, cooked
  • 1/4 cup Red Stag bourbon, optional
  • 1/4 cup catsup
Heat olive oil in a skillet, add carrots, celery, and onion and sauté until soft.  Add honey and stir until caramelized. Mix in cayenne pepper. Add Bourbon (optional) and stir over medium heat for 1 miuten.  Add catsup and mix in. Add beans and gently mix in.Place beans in 4 crocks or 1 casserole dish, cover and bake for 30 min in a 350 degree oven

Per Serving : 201 Calories; 4g Fat (20.4% calories from fat); 8g Protein; 27g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 204mg Sodium.  Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

Food purchased from Leon's Gourmet Grocer and prepared in a kitchen at Schaefer's.

Sunday, May 8, 2011

Guacamole My Way Recipe

Servings: 6
  • 1 1/2 cups nonfat cottage cheese
  • 3 each avocados
  • 3 tablespoons salsa
  • 1 1/2 tablespoons fresh cilantro
  • sea salt and fresh ground pepper to taste
Drain cottage cheese in a colander, place in food processor with steel blade and process until
smooth. Add avocado and process until desired consistency. Add salsa and cilantro and pulse 2 or 3 times. Serve with fresh chips.

Per Serving: calories; 15g Fat, (64.8% calories from fat); 9g,Protein; 9g Carbohydrate; 3g, Dietary Fiber; 2mg Cholesterol;195mg Sodium. Exchanges: 1,Lean Meat; 0 Vegetable; 1/2 Fruit;,3 Fat.

Food purchased from Leon's Gourmet Grocer and prepared in a kitchen at Schaefer's.

Thursday, May 5, 2011

Make your own Hollandaise and Bernaise Sauces

You don't need to be intimidated by Hollandaise and Bernaise sauces. It's easy to make your own.  Watch a video from one of Schaefer's kitchens, in which I show how to make your own Hollandaise and Bernaise sauces.  See the video here.

Ingrid Hoffman: Ideas for Spring Entertaining

For this video I went right to the source for some great spring entertaining ideas, Celebrity Chef Ingrid Hoffman shares some unique, money-saving ideas for spring entertaining using Eagle Brand sweetened condensed milk.  Check out the video here.

House Works: Olive Oil 101

A good olive oil is like a bottle of fine wine. It all depends on where the olive is grown and how much acidity is in it. And not all olive oil is created equal. Showcase olive oils are used for fishing, dipping or making salad dressings. Other "industrial size olive oils are used for cooking. Chad Winters of Leon's Gourmet Grocer and I recently discussed olive oil in one of Schaefer's kitchens on Channel 10/11 news. Check out the video and learn more about olive oil here:

Friday, April 15, 2011

Audio: Kerry Vincent on the Royal Wedding

I recently interviewed Food Network's Kerry Vincent on Prince William's Royal Wedding Cake. She talks about the cake, "biscuits" and the changes the internet have brought:

Kerry Vincent Royal wedding cake by emwcee

Making Easter Ham Memorable

Ham is traditional for Easter. Do you want to know some tips for making an amazing ham, that really brings out the flavor. I was recently featured on KOLN/KGIN, Channel 10/11 speaking on Making Easter Ham Memorable. As always, I am working in one of Schaefer's great kitchens.

Watch the video here.

(NOTE: Recipe is on the video page or below.)

Saturday, April 9, 2011

The Uses of Puff Pastry

Puff pastry allows you to make some wonderful dishes easily. My latest video on channel 10/11 that shows some easy, new uses for puff pastry, including the Asparagus Tart. (See post below).

You can watch the video here.

A Fresh Way to Serve Scallops

Scallops are a healthy way to add meat to your meal. Watch this video to learn some secrets to making great scallops, as well as a fresh way to serve them. (Think greens.)

Watch my video here.

Interview: Ted Allen, Host of "Chopped" on the Food Network

I love the show "Chopped," so I was pleased to interview Ted Allen, the host of the popular Food Network Show recently. I also recommend his book The Food You Want to Eat: 100 Smart, Simple Recipes and his DVD Uncorked: Wine Made Simple
You can order them from Amazon simply by clicking on the links or on the "I Recommend" Box to the right.

You can listen to my interviews on my website.

Listen or download my interviews here.

Wednesday, April 6, 2011

Ham Slices with Blueberry Sauce

by Chef Judy Gilliard
Servings: 6

  • 24 ounces ham center slices, 12 slices
  • 1/3 cup water
  • 1 tablespoon cornstarch
  • 1/3 cup apricot preserves
  • 2 tablespoons turbinado sugar, raw sugar
  • 2 tablespoons rice wine vinegar
  • 1 cup fresh blueberries
Place ham slices on rack in a shallow baking pan. Bake at 350ºF for
10 minutes. (until warm through).

Meanwhile, for the sauce, in a small saucepan combine water and cornstarch; stir in apricot preserves, raw sugar, wine, and lemon juice. Cook and stir over medium-low heat for 5-6 minutes or until thickened and bubbly.
Stir in blueberries; cook and stir 2-3 minutes more. To serve, spoon sauce on top of ham.

Per Serving : 284 Calories; 12g Fat (38.2% calories from fat); 20g Protein; 24g Carbohydrate; 1g Dietary Fiber;65mg Cholesterol; 1503mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.

Asparagus Tart

by Chef Judy Gilliard
Servings: 8
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, lightly beaten
  • 1 pound asparagus
  • 1/2 cup ricotta cheese, part skim milk
  • 1 tablespoon olive oil
  • 1/8 teaspoon sea salt
  • 1/4 teaspoon white pepper
  • 1 ounce salami slices
  • 1 cup mozzarella cheese
Preheat oven to 400°F. Roll out pastry on floured surface to 13x10-inch rectangle. Cut off 1/2-inch-wide strip from all 4 sides; set aside. Brush strips on one side with some of beaten egg, then press strips, egg side down, onto edges of pastry to adhere, forming raised border. Brush border with egg; reserve remaining beaten egg. Transfer to baking sheet. Chill while preparing filling.

Place asparagus on a baking sheet and toss with olive oil, salt and pepper. Place in oven and roast for 5 minutes or until crisp-tender. Transfer to bowl of ice water to cool. Drain. Cut off top 2 to 3 inches of asparagus tips; set aside. Coarsely puree remaining asparagus stalks in processor. Add remaining beaten egg and ricotta.Process until thick puree forms. Transfer to bowl; stir in salami and half of the mozzarella. Spread mixture evenly over pastry. Sprinkle with remaining cheese. Arrange asparagus tips over filling.

Bake tart until filling is set, about 25 minutes. Serve warm or at room temperature.

Per Serving : 282 Calories; 20g Fat (63.5% calories from fat); 9g Protein; 17g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 259mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 3 1/2 Fat.

Thursday, March 31, 2011

Interview with Robert Irvine, host of Restaurant Impossible

I enjoyed interviewing  Robert Irvine, host of Restaurant Impossible on the Food Network. The show takes on a life of its own, he says. It's about so much more than a restaurant. It's about the restaurant owners and why they're in the position they're in. It's about getting to know the people, the surrounding area and what needs to be fixed to make their restaurant successful. "The show is so exciting because it shows all different facets of the business."

I recommend Robert's latest book, Impossible to Easy: 111 Delicious Recipes to Help You Put Great Meals on the Table Every Day. You can order a copy by clicking on the title or through the "I Recommend" box on the right side of my blog. You can also order Dinner: Impossible - The Complete First Season in the same way.

You can listen to my interviews on my website.

Listen or download my interviews here.

Wednesday, March 30, 2011

Interview with Randy Finch, star of Ice Brigade on the Food Network

I was pleased to interview Randy Finch recently. Randy is the host of the new Food Network Show, "Ice Brigade." Before refrigeration, ice sculptures were primarily utilitarian. Quite simply, chefs used them to keep food cold. In the past 20 years, ice sculptures have been elevated to a unique art form, one that allows plenty of interaction.  There's something unique about an art form that only lasts for a day.

You can listen to my interview with Randy on my website

See all my interviews here.

Thursday, March 24, 2011

Get a Taste of Spring Break

Aren't going anywhere on spring break?  Bring the taste of the tropics to your home with this delightful recipe, Pork Tenderloin with Apricot Mustard Sauce. I was featured on Houseworks this week, demonstrating this recipe.  Watch the video here.

Saturday, March 19, 2011

Crusted Scallop Salad with dried Cranberries and Roth Kase Buttermilk Blue

Servings: 8
  • 2 pounds bay scallops, large
  • 1/2 cup flour
  • 1 teaspoon sea salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 4 tablespoons grapeseed oil
  • 12 cups mixed lettuce, natural
  • 8 ounces  Roth Kase Buttermilk Blue (a tangy, creamy blue cheese, available at Open Harvest)
  • 8 ounces dried cranberries
  • 4 fluid ounces balsamic vinegar
  • salt and pepper to taste
  • 2 lemon, sliced
Toss scallops in flour with sea salt, cayenne and black pepper. Heat olive oil in skillet and sauté on medium-hot, turning as needed, (do not burn or char) for approximately 2-3 minutes on each side.

Meanwhile, place lettuce, cheese, cranberries, and balsamic vinegar in a mixing bowl. Toss gently with tongs.

Neatly place salad in middle of plate. Arrange scallops around top of greens. Garnish with lemon slices.

Per Serving  309 Calories; 16g Fat (46.1% calories from fat); 26g Protein; 16g Carbohydrate; 1g Dietary Fiber; 59mg Cholesterol; 814mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Fruit; 2 1/2 Fat.

Monday, March 14, 2011

See how to make Shepherd's Pie for St. Patrick's Day

Here's a great idea for St. Patrick's Day:  Shepherd's Pie.  Watch the video and see the recipe here:

Ingredients purchased from Leon's Gourmet Grocer.

Pork tenderloin with Apricot Mustard Sauce

Servings: 6

3 tablespoons olive oil
1/4 cup diced onions
2 cloves garlic, minced
3 tablespoons cider vinegar
1/2 cup whole grain mustard
1/4 cup Dijon mustard
3/4 cup apricot fruit sweetened preserves

2 pounds pork tenderloin, cut 1" thick
olive oil spray
salt and pepper

Heat olive oil in skillet. Add onion and garlic and cook until soft. Add cider vinegar and simmer 3 min stirring to make use onion and garlic do not burn.
Add mustards and apricot preserves and stir until all is melted together.

Stray each side of pork steaks with olive oil spray and sprinkle with salt and pepper.
On a very hot grill, sear each side of pork for 2 min on each side. Reduce heat to medium and brush pork with sauce. Cook on low heat until temperature reaches 155 degrees. Remove from oven and brush with sauce. Let rest and serve with the sauce on the side.

Per Serving : 252 Calories; 12g Fat (45.0% calories from fat); 32g Protein; 2g Carbohydrate; trace Dietary Fiber; 98mg Cholesterol; 201mg Sodium. Exchanges: 4 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

Ingredients purchased from Leon's Gourmet Grocer

Friday, February 18, 2011

Grilled Asparagus Quiche Recipe

Servings: 6
  • 1 pound asparagus
  • Olive oil spray
  • 1 tablespoon butter
  • 1/4 cup leeks, thinly sliced
  • 1/2 cup mushrooms, sliced 1/4" thick
  • 1/2 cup mozzarella cheese, part skim milk
  • 1/4 cup cheddar cheese
  • 12 medium eggs
  • 2 cups milk, 1% low fat
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon fines herbs*

Preheat oven to 325º degrees F. Bend each asparagus spear until it breaks, throwing out the end section. Spray with olive oil spray and grill until crisp tender. Cut the asparagus into 1/2 inch pieces on the angle. Sauté leeks and mushrooms until soft in butter until they are golden, add asparagus.
Spray a 9" × 13" pan with olive oil spray. Spread mozzarella and cheddar cheese on bottom of pan and top with vegetables. Whisk together eggs, milk, salt, pepper and fines herbs. Pour over cheese and vegetables. Bake about 45 minutes or until knife inserted in center comes out clean.

Per Serving : 259 Calories; 16g Fat (56.1% calories from fat); 20g Protein; 8g Carbohydrate; 1g Dietary Fiber; 442mg Cholesterol; 438mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1 1/2 Fat.

*combination of French chervil, parsley, chives and French tarragon

Food purchased from Leon's Gourmet Grocer

Wednesday, February 16, 2011

Chocolate Cherry Cake

Servings: 12
If you prefer milk chocolate use 1/2 cup cocoa and milk chocolate chips
2 cups Heart Smart Bisquick
1 cup almond flour
3/4 cup Dutch-process cocoa powder
2 teaspoons instant coffee granules
1 cup turbinado sugar
2 large eggs
1 cup buttermilk
1 can cherries in light syrup
1/2 cup chocolate chip, mini semi-sweet
Mix Bisquick, almond flour, cocoa, instant coffee and sugar together.
Beat eggs, buttermilk and liquid for cherries together and mix into dry ingredients. Fold in cherries.
Place in a bundt pan and bake in a 350 degree oven for 40 min. Let cool 20 min before talking it out of pan.
Per Serving (excluding unknown items): 278 Calories; 11g Fat (32.1% calories from fat); 7g Protein; 44g Carbohydrate; 3g Dietary Fiber; 36mg Cholesterol; 208mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 1/2 Other Carbohydrates.

Food purchased at Leon's Gourmet Grocer

Recipe: Apricot Roasted Chicken Thighs

Servings: 6
8 each chicken thighs without skin, boneless, cut in cubes (Smart Chicken)
6 ounces apricot preserves, fruit sweetened
8 each prunes, pitted and cut in half
1/4 cup olive oil
1 tablespoon rice wine vinegar
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon ground sage
1/2 teaspoon red chili flakes
8 each dried apricot halves, julienned
6 sage, julienned

Preheat oven to 400 degrees F.
Toss all of the ingredients together with the chicken until the chicken is evenly coated with the sauce. Arrange the chicken pieces in the pan, spaced evenly apart.
Roast until the chicken is thoroughly cooked, about 20 to 30 minutes.
Per Serving  303 Calories; 13g Fat (37.4% calories from fat); 19g Protein; 30g Carbohydrate; 2g Dietary Fiber; 76mg Cholesterol; 170mg Sodium.  Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Fruit; 2 Fat; 1 Other Carbohydrates.

Ingredients found at: Leon's Gourmet Grocer