Cloud Top Cherry Pie

This is a special dessert that one of my paternal great-aunts used to make. I am the only one in my family to continue making this, and all I will be sharing are photographs this time. I do apologize, but I'm not willing to hand over family recipes. That being said...enjoy the photos and feel free to drool!

Orzo with Roasted Vegetables

Need something easy for an upcoming dinner party? Don't want to totally break the bank? Consider this tasty pasta dish with a refreshing lemony dressing and the distinct flavors of scallions, basil and plenty of healthy roasted vegetables. This dish is an excellent main course but functions well as a side with chicken and other meats. Consider serving as part of a barbecue or take for a potluck. Don't be afraid to swap out vegetables and feel free to adjust the seasonings in the dressing to match your tastes.

Orzo with Roasted Vegetables (Recipe Adapted from Ina Garten)

1 small zucchini, peeled and ¾" diced

1 red bell pepper, 1" diced

1 yellow bell pepper, 1" diced

1 red onion, peeled and 1" diced

2 garlic cloves, minced

2 - 3 tbsp. extra virgin olive oil

1 tsp. kosher salt

½ tsp. freshly ground black pepper

8 oz. orzo (3 cups dry pasta)

Dressing:

¼ - 1/3 cup freshly squeezed lemon juice (2 lemons)

¼ - 1/3 cup extra virgin olive oil
½ tsp. kosher salt, or more to taste
½ tsp. freshly ground black pepper

For Assembly:

4 scallions, minced
¼ cup pignolis (pine nuts), toasted (or sliced/slivered almonds)

¾ lb. feta cheese, ½" diced (optional)

15 fresh basil leaves, julienned

Preheat the oven to 425 degrees.

Toss the zucchini, bell peppers, onion and garlic with the olive oil, salt and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling water for 7 - 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis (if using), feta (if using) and basil. Check the seasonings and serve at room temperature.

Serves 6

Foolproof Pie Crust

There can be healthier alternatives to traditional pie crusts made with shortening as a major source of the fat. Granted, shortening yields a very light and flaky crust, but nearly all commercial shortenings contain trans fat, which has been clinically shown to contribute to some serious health problems. This is a better-for-you pie crust made using heart healthy canola oil, which is high in the beneficial mono- and polyunsaturated fats. Just keep in mind that even though this is healthier, it still is not a low-calorie food.

Foolproof Pie Crust

1½ cups flour

2 tsp. sugar

½ tsp. kosher salt

½ cup canola oil (or other neutrally flavored oil)

2 tbsp. milk

Mix all ingredients well and press into a 9 - 10" pie pan. Fill as desired and bake according to the pie recipe.

If using a filling that requires no additional baking, prick the bottom and sides thoroughly with a fork. Cover the edges of the crust with either aluminum foil or little pie crust shields to prevent overbrowning. Bake at 425 degrees for 12 - 18 minutes, or until golden brown. If using convection baking, 15 minutes seems to yield a nice crust. Let the crust cool completely on a rack before filling as desired.

Snow Pea, Scallion and Radish Salad

Healthy salads that actually taste good seem to be few and far between. This simple salad has few ingredients but it has plenty of flavor. Bright green snow peas are quickly steamed and combined with the bright flavors of scallions and radishes. A very simple Asian-inspired dressing rounds out the salad. Serve as a light side dish with a variety of meats.

Snow Pea, Scallion and Radish Salad

2 cups (8 oz.) snow peas, trimmed

1 tbsp. water

2 scallions, sliced thinly

4 radishes, trimmed and cut in thin strips (about ½ cup)

¼ cup rice vinegar

2 tsp. sugar

1 tbsp. canola oil

Put the snow peas in a microwave-safe bowl with the water. Cover tightly and microwave for 1 minute. Drain and let cool. Cut the snow peas on the diagonal into ½" diamond shapes, discarding the end pieces.

In a medium serving bowl, combine the snow peas, scallions and radishes. In a  small bowl, whisk together the rice vinegar, sugar and oil until the sugar dissolves. Pour over the salad and serve.

NOTE:  I didn't care much for the dressing this recipe calls for (after conducting a taste test), so I made a simple lemon vinaigrette instead, which tasted much better.

Serves 4

Parmesan Chicken Tenders

Children tend to be picky eaters but it will be hard for them to resist these tasty offerings. Chicken tenderloins are marinated in buttermilk to soften them up a little and make them extra tender. Seasoned bread crumbs and freshly grated Parmesan cheese provide a zippy flavor profile. Serve with the suggested sauce or serve with any dipping sauce of your choice. Marinara and honey mustard sauces are good alternatives and even plain old ketchup will do in a pinch.

Parmesan Chicken Tenders

1½ lb. chicken tenders (about 18)

1 cup buttermilk
1¼ cups freshly grated Parmesan
¾ cup Italian style seasoned bread crumbs

Dipping Sauce (optional):

½ cup extra virgin olive oil

3 tbsp. balsamic vinegar

3 large cloves garlic, minced

½ tsp. kosher salt

Freshly ground black pepper

Preheat the oven to 450 degrees.

Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and no longer than 30 minutes.

Stir the Parmesan and bread crumbs in a pie dish or large plate. Remove the chicken tenders from the buttermilk, making sure to let the excess buttermilk drip off as much as possible. Dredge the tenders in the bread crumb mixture and coat completely; press to adhere. Arrange the chicken tenders on a greased baking rack placed over a baking sheet. Drizzle 2 tbsp. extra virgin olive oil over the tenders and bake until they are cooked through and golden brown, about 15 minutes. Turn the tenders over halfway through cooking to achieve even crispness.

Transfer the chicken tenders to a platter and serve immediately with the dipping sauce of choice.

If you want to make the sauce listed here, simply mash the garlic with the salt in a medium bowl until it forms a paste. Whisk in the vinegar and the half cup of olive oil. Season to taste with pepper and transfer to a small serving bowl.

Serves 6

Peanut Butter Bread

Peanut butter connoisseurs, rejoice! Here is a simple quickbread that can be made from ingredients you most likely have on hand all the time. Be warned - this might just be a peanut butter overload...it's akin to eating a spoonful of peanut butter or a peanut butter sandwich. Enjoy with a glass of milk and feel free to spread with any jam or preserves you might have on hand. Or, serve warm with a scoop of good quality ice cream, frozen custard or frozen yogurt...or a dollop of whipped cream...

Peanut Butter Bread

2 cups flour

1 tbsp. baking powder

1 tsp. kosher salt

¼ cup unsalted butter, at room temperature
½ cup sugar

¼ cup packed brown sugar

1 cup Smuckers Natural creamy peanut butter

1 egg

1 tsp. vanilla extract

1 cup milk

Preheat the oven to 350 degrees. Grease a 9 x 5" loaf pan and set it aside.

In a small bowl, whisk together the flour, baking powder and salt.

In the large bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars until well combined. Blend in the peanut butter. Add the egg and vanilla, making sure to scrape the sides and bottom of the bowl. Add and alternate the wet and dry ingredients, making sure to end with the dry. Mix just until all the dry ingredients are combined and the batter appears smooth.

Pour the batter into the loaf pan and spread evenly. Bake for 50 minutes or until a cake tester comes out cleanly. Cool in the pan on a wire rack for 15 minutes, then turn out onto the rack and let cool completely.

Serves 16, 1 slice each

Noodle and Cheese Casserole

Comfort food in a casserole dish! Meaty, cheesy, tomato-y and utterly delicious! Just make this - it makes a lot of food and will be sure to satisfy even a picky eater. You can either grate your own cheese or you can buy prepackaged shredded cheese; feel free to use any range of Cheddar cheese, from mild to extra-sharp.

Noodle and Cheese Casserole

1 lb. supreme lean ground beef (93/7 blend) or lean ground turkey (93/7 blend)

1 large onion, chopped

1 can Campbell's Healthy Request tomato soup

1 can no salt added kernel corn, drained

1 cup uncooked elbow macaroni noodles

1 tsp. kosher salt

1/8 tsp. freshly ground black pepper

1 tsp. reduced sodium Worcestershire sauce

Cheddar cheese

Brown the meat and the onion together. Drain off any fat. Add the tomato soup, half a can of water and stir. Cook on a low simmer while you cook the macaroni according to package directions.

Drain the noodles and add to the meat mixture. Add the corn and the seasonings; stir to blend thoroughly.

Put in a large casserole dish, starting with a layer of the meat mixture, then a layer of cheese. Repeat and end with a layer of cheese. Put a lid on the casserole dish and bake at 350 degrees for 45 minutes.

Let sit for 5 - 10 minutes before serving.

If desired, serve with a small green salad on the side. Complete the dinner with a light, palate-cleansing dessert.

Serves 4 - 6

'Orange Soda'

Hurrah for the first beverage entry! This is a refreshing drink that will make any hot and humid day seem like a walk in the park. Make sure to use good quality liqueur - it will make a HUGE difference in the flavor. Also, do make sure to measure out the alcohol; this is no time to get creative with the measurements.

'Orange Soda'

1 brimming jigger Cointreau or Grand Marnier

Tonic water

2 or 3 ice cubes

Lime wheel or wedge

Chill a Collins or old-fashioned glass in the freezer for at least 20 minutes.

Put 2 or 3 ice cubes in the glass and add the Cointreau. Top with tonic water and squeeze in a bit of lime juice. Use a stirring rod and mix well.

Sip slowly and enjoy. Or, gulp it down...it's your choice! Feel free to repeat as necessary.

'No Frills' Pasta Salad

It's officially 96 degrees in my neck of the woods today and I would have to be completely nuts to fire up the oven. So, it's time to fall back on an old hot weather favorite - a regular old pasta salad. There's nothing fancy about this recipe. It's straightforward in that it's loaded full of vegetables and pasta with a reduced fat Italian vinaigrette dressing. Feel free to add (or subtract) any vegetables you wish and use any spiral-shaped pasta; whole wheat pasta may certainly be substituted if your family likes it.

'No Frills' Pasta Salad

1 lb. gemelli (or any spiral noodle)

1 large red bell pepper, in small dice

1 medium onion, finely chopped

½ a hothouse cucumber, quartered and sliced thinly

¼ - ½ a small head cauliflower, in small dice

½ a small bag baby carrots, in small dice

1 large bottle of reduced fat Italian vinaigrette dressing

Cubed chicken, ham or turkey (optional)

Cubed Cheddar cheese (optional)

Salt and freshly ground black pepper, to taste

In a large pot, cook the noodles in plenty of boiling water (do not salt the water) until al dente.

While the pasta is cooking, prep the vegetables and meat (if using). When the noodles are done, drain them into a colander and rinse for 5 - 10 minutes under cold water to stop the cooking process and cool the noodles thoroughly. 

In a large bowl, add the pasta, the vegetables and the meat (if using). Toss gently to mix everything up, then add about half the bottle of dressing to start. Inevitably, you will need to add more dressing, but adding half is a good starting point. Mix everything thoroughly to coat. Cover the bowl with plastic wrap and put in the refrigerator. About an hour before you serve it, mix it up again and check for dryness and add more dressing, if need be. 

If you will be using cheese, this would be an appropriate time to cut it into small cubes. If you add the cheese directly to the bowl and let it sit, it will get very slimy and will not be appealing. Serve the cheese cubes in a small bowl and let everyone help themselves.

Serve along with small pieces of toasted bread or dinner rolls. A light, but not fruity, white wine would be a good accompaniment but if you're looking to avoid serving alcohol, a good unsweetened ice tea is an appropriate substitute.

Serves 6 - 8

Cannoli Filling

Having a healthy diet does not mean there is no wiggle room for desserts. With one simple change to a timeless Italian classic, it becomes something that everyone can enjoy regardless of dietary restrictions. Creamy ricotta cheese is mixed using the natural sweetener stevia plus several other additions to make an utterly luscious treat. Feel free to experiment using dried fruit and miniature chocolate chips to complement the sweetness of the cannoli.

Cannoli Filling

1½ cups part-skim or fat free ricotta cheese (drained, if necessary)

¼ tsp. stevia extract**

¼ tsp. vanilla extract

¼ tsp. ground cinnamon

2 tbsp. dried fruit (optional)

1 oz. miniature chocolate chips/carob chips** (optional)

Process the ricotta cheese in a food processor or blender. This will eliminate the graininess that store-bought ricotta cheese possesses. You may have to periodically taste the ricotta to make sure it is creamy to your liking. If you have made your own fresh ricotta cheese, skip this step, but make sure the ricotta is well-drained.

In a medium bowl, blend the ricotta cheese, stevia, vanilla and cinnamon. You can do this by hand or with an electric handheld mixer. Using a mixer will ensure that the ricotta will be quite creamy - just in case the food processor did not get the job done.

Dice the dried fruit (if using) in a food processor, or if you are handy with a chef's knife, dice the fruit finely. Fold the fruit and chocolate chips (if using) into the ricotta mixture. Refrigerate for at least 3 hours; overnight is better, time permitting.

Pipe into cannoli shells or spoon into chilled dessert bowls. Serve immediately.

NOTE:  Stevia extract is a liquid and can be found in health food stores and from various vendors online. If you cannot obtain stevia extract, use the packaged stevia (like Truvia). Use the same measurements listed in the recipe to start and add more to suit your tastes (I added three packets of Truvia to get the sweetness where I wanted it.).

If you are not concerned about your fat intake, by all means use whole milk ricotta or any other type of higher fat ricotta - I am sure no one will complain!

I coarsely chopped up 3/4 of a Hershey's Special Dark chocolate bar (1.4 oz. size) and added it instead of miniature chocolate chips.

Mexicali Pasta Salad with Chili-Lime Dressing

Bold and explosively flavorful, this simple pasta salad is comprised of affordable ingredients - but don't think that cheap equals poor taste or quality. An equally simple dressing rounds out the entire dish - full of typical southwestern seasonings. This dish can be eaten as a side or as a main course; serve alongside barbecued food or as part of a Mexican or Tex-Mex dinner. If you don't like spicy food, you can eliminate the cayenne pepper. Of course, feel free to season to your liking.

Mexicali Pasta Salad with Chili-Lime Dressing

8 - 12 oz. pasta (medium shells, rotini, or any other spiral pasta; can substitute whole wheat pasta if desired)

1/3 cup + 1 tbsp. olive oil

2 - 3 tbsp. freshly squeezed lime juice

2 tsp. honey

1 tsp. chili powder (can use regular or chipotle chili powder)

½ tsp. ground cumin

¼ tsp. ground cayenne pepper (optional)

¼ cup fresh cilantro leaves, finely chopped

¼ tsp. freshly ground black pepper

Sea salt or kosher salt

 1 small red onion, thinly sliced into crescents

1 (15 oz.) can no salt added corn kernels, drained and rinsed

1 (14 oz.) can no salt added black beans, drained and rinsed

1 pint grape tomatoes, cut in half

Cook the pasta according to the package instructions in plenty of boiling water. 

While the pasta is cooking, make the dressing. In a small bowl, whisk together 1/3 cup olive oil, lime juice, honey, chili powder, cumin, cayenne, cilantro, salt and pepper together. Taste and tweak the seasonings, if needed. Cover and store in the refrigerator.

Drain the pasta into a colander and run under cold water until the noodles are completely cool. This is a very important step - if the noodles are not totally cool, they will absorb a lot of the dressing and will result in a dry pasta salad.

Add the noodles to a large mixing bowl along with the onion, corn, beans, tomatoes and remaining tablespoon of olive oil. Add the dressing and toss well to combine. Taste again for seasonings and add more salt and pepper; you will need to salt well because no salt was added to the pasta water (there is no point in salting the water if the noodles are to be rinsed). Store tightly covered in the refrigerator; toss well before serving.

Serves 6 - 8 as a side dish; serves 4 as a main course