White Pimento Cheese w/ Burst Cherry Tomatoes and Chia Seeds

                                                                                                                                                                This is a simple and delicious spread that will not only compliment the cracker, but also veggies or any plain or multi-grain  bread as a standalone finger or full sandwich.  It is  also an amazing addition to burgers!

Pimento cheese or "caviar of the south" has been a Southern favorite for decades.  The original ingredients include sharp cheddar cheese, mayonnaise, pimento, salt, pepper and a few colloquial ingredients, depending on the region.  It is also popular in the Philippines.
I took the traditional and historically popular pimento cheese spread, and put my own personal spin on the recipe to deliver the same satisfaction with different and wonderful elements like removing the mayonnaise and replacing it with plain low-fat Greek yogurt, sharp white cheddar instead of traditional sharp cheddar and a host of other flavor builders to enhance the flavor profile.  The recipe is quick and easy to prepare and my family loved it.   This spread may be made ahead of time and this version will keep for 2 days, not that it will last that long!     
Recipe:
8 oz. sharp white cheddar cheese, shredded
1 c. plus 2 tbsp. plain low-fat Greek yogurt
1 small clove garlic, pressed or finely minced
2 tbsp. pimento, drained and roughly chopped
1 tbsp. Italian flat leaf parsley, chopped
1 tsp. sherry peppers sauce, optional
Chia Seeds
SPST
Olive oil for drizzling
In a medium bowl, combine cheese, Greek yogurt, garlic and sherry peppers.
Using processor or immersion blender, blend until desired texture is achieved, I like to leave it slightly chunky for texture.
Fold in parsley and pimento.
Garnish with Chia Seeds.
Makes about 1 1/2 cups.

                                

Rustic Yellow Squash and Brie Cream Sauce Smothered Gnocchi

Squash is a delicious and nutritious way to feed your family , and is gentle on the budget, especially if you grow your own.  I came up with this sauce to utilize some freshly steamed squash I had on hand.  I created a coarse and creamy sauce to compliment some potato gnocchi I purchased .  The Brie lends a subtle yet amazingly creamy texture to the squash, which I blended, seeds and all , including all the nutrients and fiber, with my immersion blender.  I used turmeric, which is a wonderful antioxidant and popular spice in Indian cooking for brightness and to add to the whole yellow squash effect.  Parmesan cheese, milk and butter help round the sauce out and pairs well with pan seared chicken or pork!
Recipe:
1 500 gram pkg. potato gnocchi
2 c. sliced, steamed yellow squash
2 tbsp. butter
1 tbsp. AP flour
1 c. 2 % milk
2 oz. Brie
1/4 c. Parmesan cheese
2 cloves garlic, pressed or finely minced
1 tsp. onion powder
1/4 tsp. turmeric
SPST
olive oil for drizzling
Prepare gnocchi according to package instruction, in salted water and drained.
Meanwhile, melt butter over medium high heat and add flour.
Cook flour for about one minute, then add squash puree, and milk.
Reduce heat to medium and cook until thickened, stirring often, about 5 minutes.
Once thickened, add Parmesan, garlic, onion powder, turmeric and SPST.
Drizzle in a little olive oil and toss with the hot gnocchi.
Garnish with olive oil and fresh parsley if desired.
Makes about 5 servings.

Summertime Loaded Portobello Wraps

This recipe screams SUMMER and many of the fantastic flavors and smells that we seek, during these hot months . The portobellos are marinated, grilled and sliced, then  layered with amazing and surprising complimentary vegetables like mixed spring greens with kale, julienne of cucumber, slices of fresh peach, along with some mozzarella and bacon for a smoky, salty finish.  Whole wheat tortillas help bring in some fantastic whole grain goodness while sweet and tangy sauce ties things together. Very  filling without the feeling of sluggishness. This wrap is light and fragrant and you don't have to feel guilty if you eat more than one.  The bacon may be omitted for an equally delicious vegetarian meal or a perfect menu item for Meatless Monday or less meat any lunch or lite dinner!
Recipe:
2 portobello mushrooms, about 8 oz., wiped clean and trimmed if necessary
2 tbsp. Worcestershire sauce
2 tbsp. fish sauce
2 tbsp. sherry
1 tbsp. olive oil
1/2 tsp. salt free seasoning
pinch of red pepper flakes
1 cucumber, seeded and julienned, about 1/2 cup
1 large peach, peeled and sliced, about 1/2 cup
4 oz. mixed spring greens with kale
1/2 c. shredded mozzarella
4 oz. cooked, crumbled bacon, about 5 slices, optional
4-8 inch whole wheat tortillas
SPST
Sweet Chili Ranch Sauce:
1/4 c. sweet chili sauce
1/4 c. good quality ranch dressing
2 tbsp. fresh chopped parsley
1 clove garlic, pressed or finely minced
Combine sauce ingredients and set aside.

Combine worcestershire, fish sauce, sherry, olive oil, salt free seasoning and pepper flakes.
Place portobellos in a shallow dish and pour marinade over them, flipping several times to coat.
Marinate for 15 minutes.
Meanwhile, preheat grill pan to medium high heat.
Once hot, grill portobellos for about 4 minutes on each side, and let rest before slicing on bias.
Arrange slices equally among tortillas and follow with cheese first, then veggies and fruit.
Drizzle with sauce.
Secure sides with toothpick and cut in half on a bias.  Makes 4.

Zucchini and Caramelized Onion Hummus( Gluten Free)

This recipe was a real treat to create and was received very well by the family.  With the costs of store bought hummus through the roof these days, it's a shame many don't take the time to just make it at home.  Prep is a breeze and the results speak for themselves.
Hummus is  a great canvas to try new and different flavor combinations to suit your personal tastes.  There are countless possibilities and you will save in the process . I enriched my recipe with fresh zucchini from the garden and caramelized onions.  Garbanzo Beans or chick peas are rich in potassium, iron, protein and dietary fiber.  They also contain Vitamin B6 and magnesium.  Paired with some fresh veggies and whole wheat pita bread or toasted tortillas and you have a wonderful spread and smiles to that do the same from the first bite!  I even threw in some fried hog jowl to pair with the country-feel that beans alone can create!
Recipe:
2 c. thinly sliced zucchini*
2 c. thinly sliced yellow onions*
1 15 oz. can Garbanzo beans, rinsed and drained
1 tbsp. Tahini
3 small sprigs of Lime Thyme
4 cloves garlic, pressed or finely minced
1 tbsp. butter, optional but recommended
1 tbsp. olive oil, plus more for drizzling
SPST
In a large saute pan over medium high heat, melt butter and add olive oil.
Once hot, add zucchini, onions, thyme and garlic.
SPST
Cook for about 2 minutes or until fragrant and reduce heat to medium.
Continue to cook, stirring periodically, until reduced to about 1 1/2 cups and the onions are golden , about 25 minutes.
Remove sprigs of thyme.
Meanwhile, puree or mash Garbanzo beans in a small bowl, this will be very thick, but the veggies will lend its creaminess when combined.
Add tahini.
Once veggies have cooled just slightly, combine them with mashed garbanzos in a folding fashion, drizzling in some olive oil and stirring with rubber spatula until incorporated evenly.
 SPST
Transfer to serving bowl and drizzle with more olive oil if desired. Makes about 2 cups.
I served this dish at room temperature.
*I used a mandolin for super thin, super easy slicing!!

Blackberry-Lemon Grilled Chicken w/ Cherry Tomato and Parsley Salad

Creating this recipe was a real pleasure and produced delicious results.  I love the freshness of Summer and the bright and wonderful flavors that accompany these months. I was able to procure many of these ingredients from my personal herb and veggie garden like thyme, parsley, borage leaves and the cherry tomatoes.
The blackberries for this recipe were furnished by my dear friend Carter from the patch at his home.  He was planning a cobbler for his berries!  I wanted to take a different route this time, especially considering my girls ate 3/4 of the berries sprinkled with a bit of sugar, immediately after I brought them into the kitchen and rinsed them. I couldn't resist letting them enjoy these little guys fresh, because they are rich in Vitamins A and C, potassium, magnesium and anthocyanins, which are antioxidants that are contributory to heart health and cancer fighting agents.  Anthocyanins are also responsible for the gorgeous red to purple hues of fruits and veggies, the more they have, the richer the color!
 I figured since this was a rather tart batch, they would make for a great marinade, infused with lemon, some herbs, garlic, sherry and fish sauce.
The Tomato and Parsley Salad was contributed to add a splash of color and raw herb flavor, tossed with olive oil, vinegar and a pinch of salt.  The salad provides a fantastic compliment and contrast to the flavor profile of the chicken.  Carter has more berries to pick and I anticipate some other new and wonderful things to come....not to mention the berries ripening as we speak in the field behind our house, where the peach  and pear trees are, as well as  along the fence at the driveway! Country life ROCKS!
Recipe:
2 frying chickens, about 3-3 1/2 lbs. each
1 1/2 c. fresh blackberries
1/2 c. Dry white wine
1/4 c. fish sauce
2 tbsp. olive oil
1 tbsp. sugar
4 cloves garlic, pressed or finely minced
3 sprigs Lime thyme, de-stemmed
1 lemon, juiced and zested
pinch red pepper flakes
SPST
olive oil for drizzling
Remove back bones from chickens and the breast bones , so they can lie as flat as possible and cut into four pieces each.
Puree the blackberries, sherry, fish sauce and oil together. Send through a sieve or strainer to remove seeds if desired.
Pour into medium bowl.
Using an immersion blender or food processor, blend pureed berries, sugar, garlic, lemon juice and red pepper flakes until smooth, then stir in thyme leaves and zest.
Coat and massage chicken in marinade, then transfer to large resealable bag, pressing out excess air.
Marinate for 4 hours or overnight.
Pour off excess marinade .
Pat dry and drizzle with olive oil.
SPST
Grill indoors or out, until juices run clear, or internal temperature reaches 165 *F,  about 25 minutes.
Meanwhile , prepare the salad.
8 cherry tomatoes
1 tbsp. freshly chopped parsley
splash of olive oil
splash of vinegar
scant pinch of kosher salt and sugar
Halve tomatoes.
Combine ingredients in a small bowl and garnish chicken after resting and on serving plate.
Serves 8

BLT w/ Panko Crusted Fried Green Tomatoes and Onion Jam

There's nothing quite like a BLT with fresh lettuce and tomato from the garden ( or grocer) with smoky, salty and crunchy bacon along for the harmonious ride.  Adding an old time summer favorite of fried green tomatoes really sets the crunch and flavor factor on it's ear.  I  created a wonderful onion jam to slather on the tomatoes and this sandwich or any other delectable you desire with this naturally sweet and savory spread that pairs perfectly with the golden discs of tomato.
I fondly remember my days as a girl, and my then best friend Danielle, we would raid our gardens religiously.  We would gather tomatoes from our expansive garden for the ripe and ready to eat, grab the whole container of salt, and sit on our front porch to enjoy our literal shirt loads of tomatoes until we were full. Then on other days , we would scurry on to her family's garden and grab the biggest green tomatoes we could find. Danielle and I would go into their kitchen, at the time I had no place in ours,where she would fry those slices and we'd enjoy them hot from the pan!  Those were some of the awesome memories amassed over the years, as precious as any fine stone or metal.
Recipe:
sliced green tomatoes, 1/4 inch
seasoned flour
egg wash
Panko
oil for frying
Toss sliced tomatoes in seasoned flour and dip in egg wash.
Toss in Panko and Fry in 350* oil until floating and golden.
Drain on paper towels and serve hot or warm.
Onion Jam
3 c. yellow onion, thinly sliced, about 2 medium
1 tsp. brown sugar
3 sprigs lime thyme or regular thyme
2 tbsp. butter
SPST
In a large saute pan over medium high heat, melt butter and add onions , brown sugar and thyme.
SPST
Cook for about 2 minutes, then reduce heat to medium low and slowly cook onions until golden and reduced to about 1/2 c., about 30 minutes ,
Remove stems of thyme
Transfer to bowl and cream onions with an immersion blender or use a food processor.
Transfer to serving dish.

Gluten Free Deep Dish Portobello Mushroom Pizzas

Pizza and mushrooms go hand in hand in our household.  I figured , why not combine the two and get rid of  the Gluten, some of the carbs and shave a substantial measure of fat , while receiving a healthy dose of Vitamin D and calcium.  I found these beauties at Walmart, in a package boasting four beautiful Portobellos for less than 5 bucks!!!  I was very pleased with the results of this recipe.  My daughter Bronwyn LOVED it, as well as sisters Gayle, Bonnie and Hollie.  The Portobello in all it's meatiness, leaves nothing to be desired and makes a wonderful and nutritious meal with the addition of a simple green salad!!  This recipe may easily be doubled.

Recipe:

2 Portobello Mushrooms, about 8 oz.,wiped cleaned and stem trimmed if necessary

 1/4 c. mushroom and olive spaghetti sauce(or personal favorite)

2 slices Provolone cheese

3 oz. Mozzarella fresca

2 tbsp. grated Parmesan cheese

2 tbsp. fresh oregano and basil, julienned

olive oil for drizzling

additional sauce for serving if desired

SPST

Preheat oven to 400*F.

Brush mushrooms with olive oil and sprinkle with scant amount of kosher salt on a baking sheet.

Roast for ten minutes to extract some of the moisture and cook mushrooms, flat side down, flipping during last 3 minutes to rid of accumulated juices.

Remove from oven and flip back to textured underside.

Mix 1 tbsp. Parmesan cheese with sauce and divide among mushrooms.

Place a slice of Provolone on each.

Divide mozzarella and fresh herbs among mushrooms.

Drizzle with olive oil and Broil on bottom rack until slightly golden., about 5 minutes. 

Garnish with remaining Parmesan and SPST.

Serves 2 or makes 4 appetizer portions.