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.

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:

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.)

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.

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.

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.

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.

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.

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.

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

Sauce

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

Pork

2 pounds pork tenderloin, cut 1" thick

olive oil spray

salt and pepper

Sauce

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.

Pork

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. 

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

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