Potato Chips and Chocolate

When I first saw this recipe, I really could not believe it.... potato chips and chocolate! Have I died and gone to heaven? Well, maybe if they could erase the bloating and weight gain, then yes!

Sadly, this is one of the dishes that you'll have to enjoy in moderation (darn it!) Still, when you've had the week that I had... it is totally worth it! There is always another day for dieting.

In the meantime, console yourself with the fact that dark chocolate is high in antioxidants, which means this is good for you!

Ingredients:

9 oz. kettle-cooked plain potato chips
4 oz. dark chocolate, broken into pieces
1 t. vegetable oil
1/2 c. chopped pistachio nuts
1/2 T. coarse kosher salt
1/4 t. cayenne pepper

Directions:

Combine the chocolate and oil in a small microwave-safe bowl. Nuke on high for 1-2 minutes, stirring every 30 seconds until the chocolate is melted. Stir.

Line a baking sheet with parchment or waxed paper.

Dip the potato chips into the chocolate mixture, one at a time, and then set onto the lined baking sheet.

Sprinkle with the nuts, salt and/or cayenne pepper.

Refrigerate for 30 minutes, until firm.

Do I need to tell you, its ready for eating and enjoying?

Olive Crostini

This is our middle sister, Jeanette's, "famous" Olive Crostini recipe. We've been enjoying this tasty, easy appetizer for years - at every holiday, party and even just casual gatherings. Trust me, once you make it for the first time, it will be a reliable stand-by for you in years to come.

Ingredients:

1/3 c. black olives (pitted)
1/2 c. green olives with pimento
2 garlic cloves
1/2 c. grated Parmesan cheese
4 T. butter
2 T. olive oil
1/2 c. grated Monterey Jack cheese
1/4 c. fresh chopped parsley
1 fresh baguette

Directions:

In a food processor, chop both types of olives coarsely. Put into a medium bowl and set aside. With the food processor running, drop the garlic through the feed tube and mince. Add Parmesan cheese, butter and olive oil. Process the ingredients into a paste.

Add paste to olives, then fold in Monterey Jack cheese and parsley. Stir together.

Preheat oven to broil.

Cut baguette into 1/4 inch thick slices. Spread with olive mixture. Broil until bubbly and browned (about 3-5 minutes - watch very carefully so you don't burn them!)

Serve warm. Oh my goodness - who doesn't love olives? This is such an easy, delicious appetizer recipe. Enjoy and please do share in the comments below if you try it!

BLT Smashed Potatoes

I will say right now that this is the best potato recipe you'll ever taste. BLT Smashed Potatoes are easy and super delicious. After you whip this together a few times, you won't even need to consult the directions. In my book, that is a perfect recipe!

I even found a way to serve this to my vegetarian friends (alterations below). Potatoes are a great side dish for many meats and burgers. Since I don't care whether or not I have substantial protein at each meal, I'm happy to enjoy this dish as my meal.

Ingredients:

1/2 pound bacon
1 bunch fresh leeks, washed and diced
1 fresh tomato, diced (alternatively, one 9 oz. jar dried tomatoes, chopped)
1 T. butter
1-2 pounds red potatoes
salt and pepper to taste

Directions:

Wash leeks well, separating stalks to make sure to get all grainy sand rinsed out. Dice leeks, then saute over medium heat in butter.

Meanwhile, wash and chop the red potatoes. Steam in a colander, covered, over medium-high heat, for 5-8 minutes, until tender.

While potatoes are steaming, cook bacon. I prefer to line a baking sheet with foil and and then cook at 400 degrees in the oven. You can also fry in a large saucepan over high heat for 2-3 minutes on each side. Crumble when finished.

After the potatoes are cooked, drain and put into a serving bowl. Add sauteed leeks, chopped tomato and crumbled bacon.

When I made this for a vegetarian couple, I substituted bacon with dried tomatoes. You get just as much flavor, with lower fat and calories.

This recipe is an easy, family favorite. Try it a few times and before long, it will be a staple dish in your home.

Sea Bass with Mustard Champagne Sauce

Most of us could stand to eat less meat and more fish and vegetables. Cold water catches like Sea Bass are delicious and high in nutrients like zinc and Omega-3s. Conversely, they are low in fat, yet satisfying due to their high protein content.

Recently, people have been concerned about the safety of eating large amounts of fish due to mercury levels. While Sea Bass is not exempt from the warnings, it is relatively low in mercury levels, compared to swordfish and halibut (see the attached FDA webpage). Like all good things, be sure to enjoy in moderation!

Sea Bass with Mustard Champagne Sauce is a delicious meal that can make any evening feel special.

Ingredients:

6 sea bass fillets
3 T. freshly chopped shallots
1 c. champagne or sparkling white wine
2 T. Dijon mustard
3 T. butter
1 T flour
1 c. half and half
1 lemon
Salt and pepper

Directions:

In a 13X9 baking dish, spray with olive oil cooking spray. Add chopped shallots in a single layer. Place the sea bass fillets in the dish, then add salt and pepper.

Dot the fillets with butter. Pour the champagne over the top and cover loosely with foil (dull side up). Bake at 450 degrees for 10 minutes. Remove the fillets and place on a large serving platter. Reserve the liquid in the dish!

Meanwhile, in a medium skillet, melt 1 tablespoon butter and add the flour. Stir for 10-15 seconds, then add the liquid from the baking dish. Whisk in the cream and mustard. Reduce sauce to desired consistency. Add juice of one lemon (roll lemon on counter first, cut in half and squeeze into pan). Salt and pepper to taste.

Pour the sauce over the sea bass fillets and serve! Garnish with additional slices of lemon and fresh parsley if you wish.

Excellent with delicate salad greens and wild rice.

Tasty Apple Crisp

So, I know its not fall, but I just have to share my favorite Tasty Apple Crisp recipe. We made this last night and brought it over to a friend's house for dessert.

Given that you can get good quality apples year-round, who wouldn't want to enjoy a bowl of apple crisp, with fresh whipped cream or vanilla bean ice cream?

Be sure to pick the best apples for baking, however. Red Delicious are great for snaking, but not so tasty in apple crisp.

Your better choices include: Jonathan apples, Rome Beauty, Winesap or Golden Delicious. For apple crisps and pies, tart varieties work best!

Ingredients:

2 pounds fresh apples (about 8-9 apples), peeled, cored and sliced
1/2 lemon
1/2 c. butter (one stick - works best), plus 1/2 T. butter
1/3 c. flour
1/3 c. granulated sugar
1/2 c. oats
1/2 c. brown sugar
1 t. cinnamon
1/2 t. nutmeg
1/2 c. chopped pecans or walnuts (optional)

Directions:

Peel, core and slice the apples and place into a large bowl

Roll lemon on the countertop, slice in half and squeeze over sliced apples (careful not to get seeds in the bowl!)

In a small bowl, combine brown sugar, cinnamon and nutmeg. Add to apples and stir well.



Take a 13x9 inch pyrex baking dish and grease with 1/2 T. butter

Pour apples into the dish and spread in a single layer

In a medium bowl, combine flour, granulated sugar, oats and chopped nuts. Take 1/2 c. (one stick butter) and, using a pastry knife or fork, combine until crumbly. **NOTE: some people prefer to melt the butter and then add to the flour mixture.

Sprinkle the flour/oat mixture over the top of the apples.

Bake at 375 for 45-50 minutes.

Did I mention how great this tastes with vanilla bean ice cream? Dig in!

Shrimp With Tomatoes and Feta Cheese

With swimsuit season around the corner, you may be thinking about cutting back. Trust me, its no fun eating rabbit food and rice cakes all the time.

That's why I love Shrimp With Tomatoes and Feta Cheese for dinner instead. For under 300 calories a serving, this flavorful protein-rich dinner will keep you from dangerous evening snacking later!

Ingredients:

1 1/2 pounds medium shrimp, peeled and deveined (not bay shrimp)
2 cans diced tomatoes (14.5 oz. each)
1 medium onion, diced
2 garlic cloves, minced
1 T. olive oil
1/4 c. fresh chopped parsley
1 t. fresh minced dill
1/4 t. salt
1/4 t. pepper
3/4 c. crumbled feta cheese

Directions:

In an oven safe skillet, saute onions in olive oil for about three minutes on the stovetop (over medium heat). Add minced garlic and saute for another minute or two. Stir in 2 cans of tomatoes and bring to a boil. Reduce heat and simmer, uncovered, for 7-8 minutes.

Remove from heat, and stir in fresh herbs and shrimp. Add salt, pepper and feta cheese.

Place in preheated 425 oven and bake 10-12 minutes.

Enjoy on its own, or over whole grain rice or pasta. "Dieting" never tasted so good!

Fettuccine with Peas and Ham

On the go all the time with your family? Join the club! But please drive right past the fast food outlet.

There's something better: Fettuccine with Peas and Ham! This is a super fast recipe that takes less than 2o minutes to get on the table. And the taste puts Big Macs to shame.

Think Fettuccine is too heavy? This one is less than 400 calories per serving!

Ingredients:

1 package fresh fettuccine pasta (9-10 oz.)
1 T. butter (don't use margarine -butter is fresher and better tasting)
1 clove minced fresh garlic (you can use 1 t. bottled minced garlic in a pinch)
1 c. frozen green peas (substitute fresh peas in the summer)
3/4 c. sliced mushrooms
2/3 c. half and half
1/4 c. freshly grated Parmesan cheese
1/4 t. freshly ground black pepper
1/2 t. salt
1 c. thinly sliced ham - cut into 1/4 inch strips

Directions:

Cook the pasta, per the package directions and drain. Set aside

Meanwhile, melt the butter in a skillet over medium heat. Cook garlic for 1 minute, stirring constantly. Add peas, mushrooms, cream, cheese, salt and pepper. Stir and continue cooking for 3 minutes, stirring the entire time. Do not bring to a boil. Turn off heat.

Stir in pasta and ham. Serve!

This recipe makes enough for a family of 4 (over 1 cup per serving). We serve fresh greens with balsamic vinegar and olive oil on the side.