I have some big news. Very big news!!! For those of you who have not heard, I am working on a cookbook, and the manuscript is due September 15th. It is more work than I ever imagined, and I can’t thank my kids, family and friends enough for their understanding during this busy time.
It is a very “big” book. When I say “big”, I mean it. 400 recipes. The book will be out spring 2011. It is a very exciting time, and I couldn’t have done any of this everyone’s awesome support. I cannot thank you enough.
I will blog more about it in the coming months. Stay tuned . . .
Roasted Vegetable Wraps are as good at they look. You can’t go wrong when you combine fresh Farmer’s Market produce such as squash, zucchini and bell peppers with fresh basil and goat cheese (Belle Chevre is my favorite). This is a light vegetarian lunch or dinner idea, and it’s so easy to prepare. As summer nears, feel free to grill the vegetables over medium heat on a lightly greased grill rack 3 to 5 minutes on a side. You can also warm the tortillas slightly 1 minute on each side.
I love Curry Chicken Salad, and this is one of my favorites. It’s really quick and easy because I like to use rotisserie chicken to simplify things. The combination of chutney, white wine, curry, cranberries and nuts flavor it to perfection. This recipe will be featured on Tuesday on NBC 13 “Daytime Alabama” at 11:30 a.m central time along with a few other wonderful spring salads. Take a look or check the website for the video.
When I was asked to come up with a unique grilled cheese recipe for the Wisconsin Milk and Marketing Board and their “Grilled Cheese Academy“, I thought, why not take my spring favorite salad and make it a grilled cheese. Caprese Grilled Cheese is the simple combination of tomatoes, mozzarella, basil, balsamic vinegar and olive oil. I added avocado to mine. Feel free to use your favorite bread and any other ingredients you like.
Burger night is always a huge hit at my house because the kids love it whether I make regular cheeseburgers or more unique such as Mediterranean Burgers. These are wonderful with ground beef, ground turkey or even ground lamb. I like to serve them with Greek-style yogurt (my favorite is Fage) mixed with diced cucumbers, fresh herbs and a touch of lemon and garlic.
If you’re like me, and you like to serve sandwiches for dinner, you’ll love these Dijon Peppercorn Wraps. I developed this recipe for Laura’s Lean Beef and with 223 calories, 7.3 grams of fat and 19 grams of protein, you can feel great eating these for dinner. Feel free to substitute chicken, but steak is great with the homemade Dijon sauce. This recipe is perfect if you have a hectic afternoon schedule (that’s me everyday with 3 kids).
I used to not be a fan of ground turkey, but because all of the recipe development jobs I have received requesting recipes for ground turkey, I have grown to love it. Even my three children have grown to love ground turkey, especially this recipe with guacamole and turkey bacon (some of their favorite ingredients). This recipe is so easy and flavorful, and I hope you will try it too. I am still in Chicago at the International Housewares show, but I miss Alabama and love light comforting recipes such as this one.
Using a rotisserie chicken is a life-saver for so many wonderful quick dinner recipes. I created this recipe since my 3 kids love Caesar Salads, and sometimes a delicious sandwich and a salad or side is all they want for dinner. The simple mixture of low-fat mayonnaise, garlic, fresh parsley, lemon juice and Parmesan create an incredibly flavorful spread for these sandwiches. In twenty minutes, dinner can be done, but this recipe is also great to serve for lunch on the weekends.
Caesar Salad Sandwiches
Prep: 20 minutes
Yield: 4 servings
1/2 cup low-fat mayonnaise
2 cloves garlic, minced
1/3 cup chopped fresh parsley
11/2 teaspoons Dijon mustard
2 tablespoons fresh lemon juice
1 teaspoon grated lemon rind
3/4 cup freshly grated Parmesan cheese
2 cups thinly sliced, cooked chicken (I used rotisserie chicken)
1 (16-ounce) loaf Ciabatta bread (or French or Italian bread)
Romaine lettuce leaves
Tomatoes, purple onion (optional)
1. Combine first 7 ingredients in a medium mixing bowl. Spread mayonnaise mixture evenly over cut sides of bread. Top evenly with chicken and lettuce; serve immediately. Top with tomatoes and purple onion, if desired.