Double Fudge Brownies

Ah, yes. Brownies. They are one of those things that everybody usually loves, but every individual has his own idea as to what constitutes 'the best.' Some like the thick, gooey brownies that are more like a fudge; these usually have some type of gloppy frosting on top. Others are more cakelike with a finer crumb and have no frosting. This chef's personal preference are these brownies - rich and chocolaty, nut-free, and no unnecessary frosting. For a variation, substitute the chocolate chips with an equivalent amount of Andes Candies baking pieces for an incredible batch of mint brownies.

Double Fudge Brownies

4 oz. unsweetened baking chocolate

1 cup unsalted butter

2 cups sugar

4 eggs

1 tsp. vanilla extract

1¼ cups flour

1 tsp. baking powder

1 tsp. kosher salt

1 cup chocolate chips (or Andes Candies baking pieces)

Put the chocolate and butter into a saucepan. Place over low heat and stir until the chocolate and butter are completely melted and well-blended.

Remove the saucepan and stir in the sugar, eggs and vanilla. Add the dry ingredients and the chocolate chips. Mix well until all of the flour has disappeared.

Grease and flour a 13 x 9" pan. Pour the batter into the pan and bake for 35 minutes at 350 degrees or until the brownies begin to pull away from the pan. 

Makes 24, but the yield will vary based on how big you cut the squares

Black Bean Salad

Summer is synonymous with barbecues. Grilled meats and seafood are paired with a plethora of side dishes; many of them are some type of salad. However, many of them are mayonnaise-based and therefore can't be kept out lest you want to run the risk of giving your guests food poisoning. Here is a ridiculously healthy, tasty, and best of all, mayonnaise-free, salad featuring a lot of varied ingredients that all get pulled together to form a slightly piquant sensation that pairs well with any kind of barbecued food. This requires a lot of prep work but when the compliments start rolling in, it will all be worth it.

Black Bean Salad

2 (15 oz.) cans no salt added black beans, drained and rinsed

1 (15 oz.) can no salt added kernel corn, drained

2 Roma tomatoes, diced

¼ cup diced red bell pepper

¼ cup diced red onion

¼ cup diced scallions

¼ cup diced pineapple

1 tbsp. chopped cilantro leaves

1 jalapeño pepper, seeded and minced

4 tbsp. sherry vinegar (can also use red wine vinegar)

Juice of half a lime

3 tbsp. honey

1 tbsp. kosher salt

1 tsp. freshly ground black pepper

1/8 tsp. ground cumin

Mix all the ingredients in a large bowl and refrigerate overnight to let all the flavors meld fully. If that much time isn't available, refrigerate for at least an hour.

Serves 6 - 8

NOTE:  1 tbsp. of salt might seem like a lot, but keep in mind that if you use no salt added beans and corn, the full amount of salt will be needed. If you use 'regular' black beans and corn, start off the salt at 1 tsp. and keep adding it to taste, up to 1 tbsp. This recipe can also be easily doubled, tripled and so on.

Crab and Cucumber Wraps

This quick and tasty little dish is an updated version of the popular Chinese classic of Peking duck with mooshu pancakes. Crisp, refreshing cucumber and flavorful dressed crab are mixed with hoisin sauce (a spicy-sweet version of barbecue sauce) and wrapped up in warmed tortilla shells. Serve the wraps as an appetizer for four people or as a main course for two. This recipe can easily be multiplied so you can feed as many people as necessary. Consider serving this as a light al fresco lunch or for a refreshing dinner on a hot summer night.

Crab and Cucumber Wraps

½ a hothouse cucumber

1 medium dressed crab

4 small wheat tortillas

8 tbsp. hoisin sauce

Freshly ground black pepper

Peel and cut the cucumber into small, even-sized batons. Scoop the dressed crab into a small mixing bowl, add a little freshly ground black pepper and mix lightly to combine.

Heat the tortillas gently, one at a time, in a heavy frying pan until they begin to color on each side.

Spread a tortilla with 2 tbsp. hoisin sauce, then sprinkle with a quarter of the cucumber. Arrange a quarter of the seasoned crab meat down the center of each tortilla and roll it up. Repeat with the remaining ingredients. Serve immediately.

Serves 2 as a main course, 4 as an appetizer

NOTE:  This recipe assumes you have purchased, cooked and seasoned your own crab. If you can't get live crabs or aren't comfortable with cooking them, look for packages of lump crab meat and season them with a little Old Bay or other seafood seasoning to your liking.

Broiled Steak (Plus a Few Helpful Meat Tips)

For the inexperienced cook, preparing meat dishes can be a daunting task. How long to leave the meat in the oven? When to flip it? How to season? All it takes is a little practice and yes, one must be prepared for occasional goof-ups or outright failures. But it won't take long to get the hang of it. Here are a few helpful tips that will make your next main course a success.

Tips for Meat Preparation

Salt meats when they come home from the store and then rewrap and refrigerate them until you're ready to cook. I'd advise only doing this if you plan on making your meal on the same day.

When meats and fish come out of the oven or off the grill, cover them tightly with aluminum foil (known as 'tenting') and allow them to rest at room temperature for 10 - 15 minutes. This will allow the juices to get back into the meat - and not all over your cutting board. Remember that juice = flavor!

Do not follow outdated guidelines for cooking meats (anything earlier than the mid 90s is probably outdated) or they will be overcooked. Take beef out of the oven at 125 degrees for medium-rare, pork at 138 degrees, chicken at 140 degrees and turkey at 150 degrees. They will keep cooking while they rest.

Use an oven thermometer or probe to be sure the temperature on the oven dial is really accurate. Remember - just because it says 350 degrees does NOT mean it really is 350 degrees!

Use an instant thermometer (preferably digital) to test whether meats are cooked by inserting it into the end (not the top) of a piece of meat; it's a more accurate way to test the interior temperature. Make sure that the thermometer is not touching bone, fat or gristle because this will throw off the true temperature of the meat.

Keep in mind that you can always choose to cook your meat to a greater degree of doneness, but be aware that you run the risk of having a tough steak or dry chicken breast. Most chicken breasts cook through in about 25 - 30 minutes. Under a hot broiler, an approximately 1" thick steak will usually take about 10 minutes total to be cooked to medium-rare. It also helps to let your meat sit out and come up to roughly room temperature before you cook it - that helps with avoiding 'cold spots' or undercooked portions.

Here's a rough base 'recipe' for broiling steaks.

Simple Steak (Bone-In or Boneless)

Steaks (how ever many you need), around 1" thick

Kosher salt

Freshly ground black pepper

Other seasoning salts (optional)

Butter, for serving (optional)

Preheat the broiler and place the oven rack around 6" from the heat source.

Season the steaks with salt and pepper and place on a reinforced piece of aluminum foil or on a rack over broiler pan.

When the broiler is hot, place the steaks in the oven and cook approximately 5 minutes per side for medium-rare (you may need a few minutes more depending on how accurate your oven is). Place the steaks on a platter and tent with foil; let rest for 10 minutes.

Serve the steaks with pats of butter and additional salt, pepper or other seasonings. Baked potatoes are a traditional accompaniment and if you're going for the traditional steak house presentation, serve with creamed spinach and make a bearnaise sauce to drizzle over the steak - top with snipped chives.

Lemon Bars

Lemon bars have always been a traditional part of the American baker's repertoire. Everybody insists that their recipe is the 'best' but from personal experience, all recipes are not created equal. Here is a recipe that showcases a shortbread crust that's flaky and buttery. The filling is egg-based, flavored with freshly squeezed lemon juice and perfumed with the amazing aroma that is lemon zest. Last but not least, the glaze is made with three simple ingredients, rounding out a perfect, quintessential summer dessert.

Lemon Bars

Crust:

½ cup unsalted butter

1 cup flour

¼ cup sifted confectioner's sugar

With either a stand mixer or a wooden spoon, cream the butter. Add the flour and sugar and blend until all the flour has disappeared. Pat into an ungreased 8" square pan. Bake at 350 degrees for 20 minutes. Make the filling while the crust bakes.

Filling:

2 eggs, slightly beaten

1 cup sugar

¼ tsp. kosher salt

3 tbsp. freshly squeezed lemon juice

½ tsp. baking powder

½ tsp. freshly grated lemon zest

2 tbsp. flour

Mix all the ingredients together. Spread the filling onto the baked crust. Bake for 30 minutes at 350 degrees or 25 minutes at 325 degrees. Start checking for doneness at 20 minutes if baking at 350 degrees.

Glaze:

½ cup sifted confectioner's sugar

1 tbsp. fresh lemon juice

1 tbsp. melted butter

Spread the glaze on the baked mixture while warm. Let cool completely, then cut into bars and serve.

Serves 8 or 12, depending on how big you cut the bars

Confetti Corn

Tired of the same old corn on the cob as your side dish when it comes to a barbecue? Give this quick, easy and affordable recipe a try. Red onion, orange bell pepper and fresh herbs turn ordinary kernel corn into a tasty (and not so ordinary) side dish. This goes with everything from grilled hot dogs to grilled steaks and everything in between. If you're a wizard with the grill, you could even make this dish on the grill instead of on the stove!

Confetti Corn

2 tbsp. extra virgin olive oil

½ cup chopped red onion

1 small orange bell pepper, ½" diced

1 tbsp. unsalted butter (or more EVOO)

Kernels cut from 5 ears corn (white or yellow - around 4 cups worth)

1½ tsp. kosher salt

1 tsp. freshly ground black pepper

2 tbsp. julienned basil, minced chives and/or minced parsley

Heat the olive oil over medium heat in a large sauté pan. Add the onion and sauté for 5 minutes, until the onion is soft. Stir in the bell pepper and sauté for 2 more minutes.

Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt and pepper and cook, stirring occasionally, for 5 - 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.

Serves 6

Heart Healthy Cinnamon Rice Pudding

Rice pudding is usually a very decadent and saturated fat laden dessert. If you're trying to watch your fat and cholesterol intake, this version is supremely tasty and yet it's made with fat free ingredients. Serve warm or cold. You can be guaranteed this recipe is healthy because it comes from the American Heart Association.

Heart Healthy Cinnamon Rice Pudding

3½ cups skim milk, divided

½ cup arborio rice, uncooked

1 cinnamon stick, around 3" long

3 tbsp. sugar

1 tsp. lemon zest, grated

½ tsp. pure vanilla extract

Ground cinnamon, to taste

In a large, heavy-bottomed saucepan, stir 2½ cups milk and the rice together. Bring to a boil over high heat, stirring often or else the milk and rice will scorch into the bottom of the pan.

Reduce the heat to medium high and boil for 5 - 6 minutes or until the mixture begins to thicken, stirring often - this will keep a 'skin' from forming. (It took me about 10 minutes to get it to thicken decently.)

Stir in the remaining 1 cup of milk, the cinnamon stick, sugar and lemon zest. Increase the heat to high and return to a boil, stirring continually; this will take but a minute or two to return to the boil.

Reduce the heat down to medium high again and boil for 4 - 5 minutes or until decently thick and creamy. You MUST stir continually at this critical step, or else your pudding will burn into the bottom of the pan.

Remove from the heat and stir in the vanilla. Put a piece of plastic wrap down over the top of the pudding to prevent it from getting a 'skin' and let it rest for about 30 minutes to thicken.

Before serving, remove the cinnamon stick. Spoon the pudding into individual dessert dishes and sprinkle the tops of each with ground cinnamon, to taste.

Serves 6**

**It's so good, you might just want to split it between two bowls and share it with your sweetie!

Orange Pecan Wild Rice

Here's something you don't see every day. Wild rice dishes were rather popular back in the 1970s and then they fell out of style. However, wild rice is coming back into popularity. This is an updated version of an old recipe that features the firm texture of wild rice paired with toasty pecans, fruit and scallions. Serve as a side with meats or even with a white-fleshed fish supper.

Orange Pecan Wild Rice

1 cup wild rice

1¼ cups fat free, reduced sodium chicken stock

2 tbsp. unsalted butter or extra virgin olive oil

1 cup green seedless grapes, halved

½ cup scallions, sliced in rounds

1 cup pecan halves, toasted and coarsely chopped**

1 tsp. grated orange zest

2 tbsp. freshly squeezed orange juice

1 tsp. freshly ground black pepper

Kosher salt

Place the rice, chicken stock, 1¼ cups water, 1 tbsp. of the butter and ½ tsp. salt in a medium saucepan and bring to a boil over medium heat. Cover the pot and lower the heat to simmer (you may wish to pull the pan halfway off the burner) and cook for about 1 hour, until the rice is tender and the grains begin to burst open. Stir the rice occasionally while it's cooking, scraping the bottom of the pan to prevent it from sticking. Turn off the heat and allow the rice to steam for about 5 minutes.

Stir the remaining tablespoon of butter into the rice, then add the grapes, scallions, pecans, orange zest, orange juice and the pepper and toss well. Taste for seasonings and serve hot.

**Toast the pecans on a sheet pan in a 350 degree oven for 8 minutes. Let the pecans cool completely before chopping.

Serves 6

Marinated Chicken Breasts

There has to be at least a million different ways to prepare chicken, but if you're like most, you're stuck making the same few types over and over again. Here's a simple, but versatile, recipe that has slightly more 'adult' flavors but if your kids aren't picky eaters, feel free to serve it to them. Serve this chicken with pasta, vegetable sides, rice dishes or any other sides you desire. You can also freeze the chicken in the marinade for up to two weeks; thaw completely before cooking.

Marinated Chicken Breasts

1 - 2 tbsp. vinegar (apple cider, balsamic, red wine, etc.)

1 - 2 tbsp. chopped mixed fresh herbs (thyme, oregano, rosemary, etc.)

1 - 2 tbsp. mustard (whole grain or Dijon)

1 tbsp. minced garlic
1 small shallot, finely minced

¼ cup extra virgin olive oil

4 boneless, skinless chicken breasts

Kosher salt and freshly ground black pepper

Put the vinegar, herbs, mustard, garlic and oil in a large resealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag and add the chicken. If desired, you can pound out the chicken breasts to an even thickness so they cook more evenly. Marinate for at least 4 hours but exercise caution - do not let the chicken marinate too long or else the acid in the vinegar will start 'cooking' the chicken and can make it mushy.

Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side or until cooked through. You can also bake the chicken in a 375 degree oven for 15 minutes, or until cooked through.

Serves 4

NOTE:  Consider doubling the marinade. I barely had enough marinade for two large chicken breasts.

Classic Biscotti (Reduced Fat)

Biscotti are a classic Italian cookie. 'Bis' means twice-baked, which these cookies are. They spend the first half of their baking time as a log, then the second half as individual slices. With the second baking, they become hard and crunchy - perfect for dipping into a cup of hot coffee or even into a glass of milk. The flavors of the citrus zests used in this recipe seem to come out more when dunked into coffee. Do not become alarmed when handling the dough; it is quite sticky - this is normal. Just be patient when forming the logs and you will be rewarded with a delicious coffee or tea time treat.

Classic Biscotti (Reduced Fat)

3 1/3 cups flour

2½ tsp. baking powder

½ tsp. kosher salt

1¼ cups sugar

2 large eggs

2 large egg whites

1 tsp. grated lemon zest

½ tsp. grated orange zest

¼ cup canola oil

1 tsp. pure almond extract

1 tsp. vanilla extract

Whisk the dry ingredients together thoroughly.  In another bowl, beat the oil, sugar, eggs and egg whites, zests and flavorings until well blended.  Gradually stir in the flour mixture until well blended and smooth.  Shape the dough into 2 smooth, evenly shaped 11 x 1 ½” logs, either by wrapping each log in plastic and rolling it back and forth until smooth, or by shaping it with lightly floured hands.  

Arrange the logs as far apart from one another as possible on the sheet and press to flatten slightly.  Bake for 25 to 30 minutes at 350 degrees.  Remove the sheet to a rack.  When the logs are just cool enough to handle, transfer to a cutting board and cut crosswise, on a slight diagonal, into 3/8” thick slices.  

Lay the slices flat on the sheet.  Return to the oven and bake for 10 minutes.  Turn the slices over and bake until lightly browned, an additional 5 to 10 minutes more.  Transfer to racks to cool.

Oven Baked Pork Chops

Quick, tasty and supremely delicious! This simple recipe for pork chops will be sure to please your family. There's only four ingredients, none of which will break the bank. You may have even at least half of them in your kitchen right now. Serve with potatoes in any incarnation or with another vegetable side of your choice. The possibilities are endless.

Oven Baked Pork Chops

1 envelope Lipton's Golden Onion soup mix

½ cup plain dry bread crumbs (preferably whole grain)

4 bone-in pork chops, about 1" thick (or boneless chops)

1 egg, well-beaten

Preheat the oven to 400 degrees. In a small bowl, combine the soup mix and bread crumbs. Dip the chops in the egg, then into the bread crumb mixture, pressing to adhere the crumbs. 

On a lightly greased baking sheet, arrange the chops.

Bake uncovered for 20 minutes or until done.

Serves 4

Gingered Carrot Salad

Fresh ginger combined with garlic-infused olive oil creates a zesty dressing for a seemingly ordinary vegetable. Poppy seeds add not only visual interest, but provide an interesting taste and texture profile. This is an excellent salad to accompany things like grilled chicken and fish but can most certainly be served alongside pork and beef. If you're short on time, remember that most grocery stores carry bags of carrots that have already been cut into matchsticks (julienned). Feel free to use either commercially bottled garlic-infused olive oil or make your own (recipe not included).

Gingered Carrot Salad

12 oz. carrots, peeled and cut into fine matchsticks

1 1-inch piece of fresh ginger root, peeled and grated

1 tbsp. poppy seeds

2 tbsp. garlic-infused olive oil

Kosher salt and freshly ground black pepper

Put the carrots in a bowl and stir in the oil and grated ginger. Cover and chill for at least 30 minutes to allow the flavors to develop.

Season the salad with salt and pepper to taste. Stir in the poppy seeds just before serving.

Serves 4