Category: Vegetarian

The “BEST” Queso Dip


I will not claim that this is the best queso on this planet; however, I will say, that it’s out of this world! 

Ingredients

  • 1 tbsp butter
  • 1 tbsp cornstarch
  • 3/4 cup sour cream
  • 1 cup shredded Mexican Four-Cheese mix
  • 1 1/2 tbsp mango salsa
  • 2 (heaping) tbsp cream cheese

Directions

  1. In a medium saucepan over medium heat, melt butter.
  2. Stir in cornstarch, then sour cream.
  3. When mix becomes hot and bubbly, stir in the cheese blend, cream cheese and salsa.
  4. Continue stirring until cheeses melt and mixture thickens, about 5-10 minutes.
  5. Serve with tortilla chip or veggies.

If you want to add a little spice,  drop a couple of splashes of hot sauce in the last few minutes of cooking.

Unbelievable Dulce de Leche Cheesecake Bars


I went back to work today after being out for four months due to back surgery. I knew I wanted to bring in a tasty treat for my co-workers, just to remind them how much they missed me 😉 I contemplated making one of my delicious cupcake recipes, but decided to take it up a notch with these cheesecake bars… and am so glad I did. They were loved by all!

Ingredients

Crust

  • Nonstick vegetable oil spray
  • 2 1/4 cups finely ground graham crackers (from about 17 whole graham crackers)
  • 2 tbsp sugar
  • 1/4 tsp ground cinnamon
  • 10 tbsp (1 1/4 sticks) unsalted butter, melted

Filling

  • 3 (8 oz) packages Philadelphia-brand cream cheese, room temperature
  • 1 cup sugar
  • 3 large eggs
  • 1/2 cup purchased dulce de leche*
  • 2 teaspoons vanilla extract

Glaze

  • 2/3 cup purchased dulce de leche
  • 3 tbsp (or more) heavy whipping cream

*A thick, sweet sauce made from caramelized sugar in milk or from sweetened condensed milk; available at some supermarkets and specialty foods stores and at Latin markets.

Directions

Crust

  1. Preheat oven to 350°F.
  2. Coat 13x9x2-inch metal baking pan with nonstick spray.
  3.  Mix graham cracker crumbs, sugar, and cinnamon in medium bowl.
  4. Add melted butter; stir until coated.
  5. Transfer crumb mixture to pan. Press evenly onto bottom of pan.
  6.  Bake until crust is light golden, about 10 minutes.
  7. Cool completely on rack.

Filling

  1. Blend cream cheese and sugar in bowl with mixer until smooth and creamy, about 1 minute, stopping occasionally to scrape down sides of bowl.
  2. Add eggs 1 at a time, beating 3 to 5 seconds to blend between additions.
  3. Add dulce de leche and vanilla; mix until blended, about 10 seconds.
  4. Spread batter evenly over cooled crust.
  5. Bake until just set in center and edges are puffed and slightly cracked, about 38 minutes.
  6. Transfer to rack; cool completely.

Glaze

  1. Heat dulce de leche and 3 tbsp cream in microwave-safe bowl in 10-second intervals until melted.
  2. Stir to blend, adding more cream by teaspoonfuls if too thick to pour (amount of cream needed will depend on brand of dulce de leche).
  3. Pour glaze over cooled cheesecake; spread evenly.
  4. Refrigerate until chilled, about 1 hour (glaze will not be firm). Can be made 2 days ahead. Cover; chill.

Cut cheesecake lengthwise into 4 strips, then crosswise into 6 strips, forming 24 bars.

Red (or White) Onion Marmalade


This SWEET and tangy condiment is perfect for grilled meats, burgers, sandwiches, pizza or on a crostini as an appetizer.

 Ingredients

  • 2 red (or white) onions
  • 3/4 cup red wine vinegar
  • 1/2 cup packed brown sugar

Directions

  1. Halve onions lengthwise and cut into thin slices.
  2. Add vinegar and sugar to a saucepan over medium heat.
  3.  Bring to a simmer and add the onions.
  4.  Cook, stirring occasionally for about 10 minutes.
  5. Reduce heat and continue cooking for 20 minutes, or until the onions are shiny and caramelized.

Quick & Easy Burger/Sandwich Spread


Mix some of the condiments that you have in your fridge to make a spread with a kick.

Ingredients

  • 1 1/2 tbsp ketchup
  • 1 tbsp dijon mustard
  • 1 tbsp mayonnaise (I prefer light or fat-free)
  • 1/4 tsp hot horseradish (add more according to taste preference)

Directions

  1. Mix together and there you have it; a new condiment!

Tomato-Goat Cheese Bruschetta


Recipe courtesy of one my favorites, Betty Crocker

Organic tomatoes, goat cheese and thyme are the signature flavors of this classic Italian recipe.

Ingredients

  • 2 logs (4 oz each) soft goat cheese, cut into 8 (1 inch) slices
  • 1 can* (14.5 oz) organic, diced tomatoes, drained
  • 1/4 cup coarsely chopped pitted kalamata olives
  • 1 tsp fresh thyme, chopped
  • 1/4 tsp crushed red pepper flakes
  • 1 tbsp olive oil
  • 24 slices (1/2 inch thick) baguette (about 8 oz), toasted

Directions

  1. Heat over to 350F.
  2. In ungreased, 1-quart shallow ovenproof dish, place cheese in a single layer.
  3. Sprinkle tomatoes, olives, thyme leaves and pepper flakes over cheese.
  4. Drizzle with olive oil.
  5. Bake 15-20 minutes or until warm and serve with baguette slices.

*Unlike fresh tomatoes, canned tomatoes contain more nutrients and lycopene because they are pre-cooked, which enhances their nutritional content.

Skewered – A New Take on The Caprese Salad


Here’s an easy, colorful, delicious appetizer that’s perfect for summer gatherings and sure to please.

Ingredients

  • Small skewers or long tooth picks
  • Bocconcino (aka mozzarella balls, can be purchased either plain or in herb-flavored oil)
  • Cherry or grape tomatoes
  • Fresh basil
  • Olive oil
  • Balsamic vinegar
  • Salt & pepper
  • Kalamata olives (optional)

Directions

  1. If using skewers, soak them in water for approximately 1 hour.
  2. Simply place one tomato, a folded piece of basil, one bocconcino, another piece of basil and a kalamata olive on a skewer or toothpick. Repeat.
  3. Drizzle with a little olive and balsamic and a dash of salt & pepper.

Voila… a portable caprese salad!

Let’s Talk Dogs – Hot Dogs, That Is


Summer is quickly approaching, which means more face time with the grill. And, I don’t know about you, but I love a good ol’ hot dog, hot off the BBQ with all of the fixin’s. It should be noted, that not all hot dogs are created equal, so I wanted to share with you my two favorites… one, which is beef and the other one, vegetarian. Both are delicious.

 

Beef: My absolute favorite “real” hot dog is Hebrew National’s 97% Fat Free Beef Franks. There are NO fillers, by-products, artificial flavors or color. Score! And with only 40 calories and 1 gram of fat, how can you go wrong with this top dog?

 

 

 

Vegetarian: 

These veggie hot dogs should receive awards because they’re so amazingly good. They’re Smart Dogs by LIFELIGHT and have a mere 45 calories and 0 fat, plus provide you with 8 grams of protein. With those numbers, why would you just have one, right?

 

Finally, I want to talk buns 😉  I realize that a lot of you are concerned about carbs, etc., which is why I favor (and love) these… Orowheat Sandwich Thins. They are only 100 calories and are fantastic to use with your hot dogs!

Don’t forget the ketchup, mustard and relish!

Eggs Benedict


Some people shy away from making this tasty breakfast or brunch dish because of two things; poaching the eggs and the Hollandaise sauce. So, since I’ve already given you a recipe for a Hollandaise that is both easy and low-calorie, I’ll now explain how to poach an egg, so you can fear no more. If you are really low on time, you can “cheat” and pick up a package of Knorr Hollandaise sauce mix.

Ingredients

  • 2 English muffins
  • 4 slices Canadian bacon or veggie sausage (I love Morningstar Farms original sausage patties)
  • 4 whole eggs for poaching
  • 2 tbsp distilled white vinegar
  • 2 tsp coarse salt
  • Hollandaise Sauce

Directions

  1. Saute the Canadian bacon/cook the veggie sausage in a little butter or cooking spray (veggie patties can be quickly cooked in the microwave).
  2. Split and toast the English muffins.
  3. Poach the eggs, as described below.
  4. Put toasted muffins (with a little butter, or my favorite, Smart Balance Light) on a plate, followed by a slice of the bacon or veggie sausage on each muffin side. Top with one poached egg and Hollandaise.
  5. Garnish with parsley, chives or an orange, if desired.

Poaching Eggs: In a medium-sized saucepan, heat 4 inches of water, the vinegar and the salt to boiling; then reduce to a simmer. Break each egg onto a saucer or into small cups or bowls. Now stir the water in a wide circle vigorously and slip eggs carefully into simmering water. The slightly acidulated water will set the eggs quickly, while the whirlpool of water will keep the egg in a ball. Poach at a simmer for four to five minutes for set whites and soft yolks. Remove from water by lifting each poached egg with a slotted spoon, but hold it over the pan briefly to let any water clinging to the egg drain off. Drain well before serving. As an easier alternative, you can use an egg poacher (available at local supermarkets).

Tip: To keep the eggs warm if you’re making them a little ahead of time, slide them, as they are cooked, into a large bowl of hot (not boiling) water. Don’t worry about them sticking together. Top with more hot water from time to time to keep them warm. The eggs will be soft, warm, and ready to eat when you are ready to serve them.

Oatmeal Pancakes


Ingredients

  • 1 1/2 cups milk
  • 1/2 cup whole wheat flour
  • 1 cup rolled oats
  • 1 tbsp brown sugar
  • 2 tbsp oil
  • 1 tsp baking powder
  • 2 eggs, beaten
  • 1/4 tsp salt

Directions

  1. Combine milk and oats in a bowl and let stand for at least five minutes.
  2. Add oil and eggs, mixing well.
  3. Stir in flour, sugar, baking powder and salt. Stir just until dry ingredients are moistened.
  4. Cook on a hot, lightly greased griddle.
  5. Turn pancakes when top is bubbly and edges slightly dry.

Serve with butter or butter substitute and warm syrup.

Popovers aka Yorkshire Pudding


These light and airy bread treats have been a favorite of mine for a long time. I really REALLY LOVE them! But be warned, you will have a hard time just eating one!

Ingredients

  • 1 cup milk, room temperature or heat in microwave for 30 seconds
  • 2 eggs, room temperature
  • 1 cup flour
  • 1/2 tsp salt
  • 1 tbsp butter, melted
  • 1 tbsp butter, chilled

Directions

  1. Preheat oven to 425 F.
  2. Spray a popover or muffin pan with nonstick cooking spray.
  3. Place pan on center rack of oven and preheat for 2 minutes.
  4. Lightly blend flour, salt, eggs, milk, and melted butter until it looks like heavy cream, about 1 to 2 minutes, do not overbeat.
  5. Cut chilled butter into 12 small, even pieces. Place 1 piece of butter in each cup and place pan back in oven until butter is melted (about 1 minute).
  6. Fill each cup half full with batter and bake 20 minutes (no peeking… don’t open the door to check on them).
  7.  Reduce heat to 325 F and bake for another 10 to 15 minutes.
  8. Immediately remove from pan.
  9. Serve piping hot with honey butter (see below for recipe), regular butter or jam.

Honey Butter

3/4 cup butter, softened
1/4 cup honey
Mix together until smooth and place in an airtight container in the fridge.