Tuscan Bean Salad

This recipe gives a new meaning to bean salad. It is so tasty, but a big bonus is that it is a healthy dish, too. The two don't usually go together, but this recipe does that very well. This is the perfect side dish for the warmer days ahead--cold beans on a hot day. Now, how cool is that. Also, my Stud Muffin loves this, and it is one of my favorites as well. Tuscan Fagioli Insalata, enjoy!

• 1 (1 lb. 13 oz.) can Goya garbanzo beans
• 1 (1 lb. 13 oz.) can Goya black beans
• 1 (15.5 oz) can dark red kidney beans
• 1 (15-16) oz. can butter beans
• 1 (15-16 oz.) can pinto beans
• ¼ cup freshly chopped basil
• 1 Tbsp. minced garlic from jar
• ½ cup extra virgin olive oil
• ⅔ cup aged white wine vinegar
• ¾ cup shredded parmesan cheese
• ⅓ cup sun dried tomatoes packed in oil
• 3 spring onions (sliced green tops too)
• ½ tsp. freshly ground black pepper
• freshly ground sea salt to taste

Drain and rinse all beans in a colander. Place in a large mixing bowl. Cut sun dried tomatoes into slivers with kitchen scissors and clean and slice green onions. Add to beans.

Add remaining ingredients to beans. Stir well. Place in an airtight bowl and chill overnight.

Serve as a side or have a bowl of beans for lunch. Healthy can be delicious. Feel free to change the bean selection around. I have used Fava beans, black soy beans, pigeon beans, etc.

Chicken Salad

This recipe is a very popular one, it's unique and refreshing. I have made these little sandwich treasures for a rehearsal dinner, weddings, birthdays, funerals and anniversaries. Yesterday was the best reason of all. I made them for my daughter-in-law Katie's baby shower. Now how about that, I will soon be a first time Grandma. Baby James is due on June 9th. I have not met the little guy yet

and I can hardly wait. I am already in love with my grandson--Nonna is waiting. You don't need a special occasion for these treasures. Chicken Salad is great for the hot spring and summer days ahead. Enjoy!

• 2/3 cup petite frozen peas, thawed
• 2 (12.5 oz.) can chicken breast packed in water, drained
• 1 cup mayonnaise, I use Hellman's light or Aldi's Fit & Active
• 1 Tbsp. Dijon mustard
• ½ tsp. ground white pepper
• 2/3 cup sliced spring onion, tops and root trimmed, sliced thin
• 2/3 cup diced celery

Thaw peas in cold water. Meanwhile, open and drain chicken. Place chicken in a large bowl and break up chunks with fingers. Add mayonnaise, mustard and white pepper, mix together well. Chop celery and onion, drain peas well and mix all 3 into chicken salad. Cover and chill overnight.

This chicken salad tastes best on potato rolls. I make them on Martin’s potato party rolls (24 pk). They make a nice small sandwich. Or you can use the burger buns too. I use reduced fat mayonnaise and it is still delicious. Also I can not stress the importance enough to use petite frozen peas, they have a sweetness to them that the larger peas do not.

My recipe is an awesome twist on chicken salad. This is a very requested recipe. I buy large cans of chicken from the wholesale food clubs. Don't let the fact that the chicken is canned fool you, it tastes better then one you would cook up fresh and does not get that flavor change that whole cooked chicken does.

 If making a lot of sandwiches this tip is a time saver. Refrigerate the 24 count packs of Martin's party potato rolls, this makes slicing easier. Pull out 12 attached rolls at a time, do not separate them, slice in half horizontally all the way through. Then remove all 12 bun tops leaving them still connected. Using a small cookie dough scoop up chicken salad and place a dollop on top of each of the 12 roll halves. Top with bun tops and cut with a long knife to separate into 12 mini sandwiches. Repeat until done. This is a great assembly line technique to prepare them.

This is a pic of my expecting daughter-in-law Katie. We just had these chicken salad sandwiches at her baby shower over the weekend and they were a hit.

Deviled Eggs

Well, I must say Easter dinner would not be the same without the lamb shaped butter and my deviled eggs. As a matter of fact, I'm supposed to make these every time we have a crab feasty too. Funny how certain foods get connected to special meals. There is something special about the sweetness of the egg and the saltiness of the olive. It makes my mouth water to just think about them. You can save time by buying the eggs that are already hard boiled and peeled. If you do not, please remember the fresher the egg the harder it is to peel. This is another favorite of my Stud Muffin's. Happy Easter!

• 10 whole hard boiled eggs, peeled
• 3 Tbsp. yellow mustard
• 5 Tbsp. mayonnaise
• 2 ½ Tbsp. sugar
• 2 Tbsp. white vinegar
• ½ tsp. salt
• green olives stuffed with pimentos (large)
• paprika

Hard boil and peel 10 eggs or purchase a bag of eggs already hard boiled and peeled (10 count). Slice eggs in half and gently remove egg yolks and place into food processor, set aside egg whites.

Then add mustard, mayo, sugar, vinegar and salt to food processor. Whirl ingredients in food processor until smooth. Scrape out egg mixture into a gallon size bag. Remove excess air from bag and seal off. Snip a small corner of bag and squeeze a little into each egg white dividing evenly until gone. Then sprinkle tops of egg lightly with paprika.

Slice olives into 3 pieces and place one slice on top of each deviled egg. Refrigerate overnight. Serve the next day. The saltiness of the olives compliments the sweetness of the deviled eggs. These are a favorite in the summertime. Also I am not allowed to have a crab feast or serve Easter dinner without them. Do yourself favor and buy the precooked and peeled eggs that are available.

Baked Stuffed Poblano Peppers

The flavor and mild heat of the pepper is a perfect blend with the cheese and chicken. They are so tasty it will be hard to eat just one. Truly an ethnic treasure here, enjoy!!! In the pic to the right, one pepper has more cheese than the other, serve it either way and they will taste great.

• 8 large poblano peppers
• 1 (12.5 oz.) can chicken breast packed in water, drained
• 1 (4.5 oz.) can chopped green chiles
• 1 cup medium or hot salsa
• 1 (8oz) pkg. of Mexican style grated cheese, reduced fat
• 1 large brown paper lunch size bag
• 8 toothpicks
• cooking spray
• sour cream, optional garnish

Place all eight peppers on a baking sheet and broil sides until bubbly and blackened. Turn peppers every few minutes until blackened all around, being careful not to get burned. Then remove from broiler and place peppers in brown paper bag and fold close. Let sit for 15 minutes to cool down and steam will loosen skin. Then remove from bag and peel off skin, also removing seeds and stems, cutting pepper open and lay open flat.

Preheat oven to 350 degrees. In a large bowl place drained chicken breast and break up chicken chunks with fingers. Then add: salsa, green chiles, and cheese. Mix together well. Spray a 9 x 13 x 2 inch pyrex dish with cooking spray. Evenly divide chicken mixture between the peppers skewering them closed in the middle with a toothpick. Place in 350 degree oven and bake for 30 minutes. Remove and serve immediately with some beans or rice. Serve with optional sour cream.

I love the flavor combo of this chicken, cheese mixture with the peppers. It has just enough heat without being too spicy. If you are a wimp about spice you may stuff sweet bell peppers instead. Be bold and try it truly is not too hot. Enjoy!!!

Crab Benedict

It's March and this Maryland gal is already thinking about some leftover crab meat from a crab feasty. If you do not have access to our delicious Maryland crabs you may use pasteurized crab meat instead. Crab Benedict is a breakfast fit for a King. This is a rich and satisfying breakfast that is really not that complicated to make. Hollandaise can be tricky to make and this is where Knorr sauce mix steps in. When you want to make a special breakfast for someone this is the one to impress. My Stud Muffin agrees and gives this a two thumb's up.

• 1 pkg. Knorr Hollandaise Sauce mix
• 1 cup milk
• ¼ cup butter plus some to butter muffins
• 1 cup lump crab meat
• 8 eggs
• 4 whole english muffins
• Old Bay optional garnish
• cooking spray
• fresh fruit of your choice

You will need a 12 inch skillet with a lid and 4 glass pyrex custard cups. Prepare Hollandaise sauce mix according to package instructions. When ready add crab meat and set burner on low. Meanwhile in a 12 inch skillet add 2 cups boiling water over medium heat. Place custard cups into skillet then spray custard cups with cooking spray, add 1 tsp. boiling water to cup. Add egg to cups when water comes to a boil. Cover with a lid and lower to med/low heat and cook for 7-9 minutes. I like a loose set egg where the yolk is a little runny. Cook for 9 minutes if you like it firmer.


While eggs are cooking split english muffins and toast and butter them. Place two muffin halves per plate, add poached egg to the top of the muffin gently scooping out of cup with a soft spatula, be careful it's hot. Then drizzle about ¼ cup or so of the Hollandaise crab mixture (using half of it evenly dividing over top of 4 eggs). You may want to sprinkle the optional Old Bay spice on top at this time or set it on the table for guests to decide if they would like it. Add some fresh fruit to plate as well. Serve first two servings then repeat cooking eggs and muffins again. Serves 4. Enjoy!!!

I use fat free milk, Smart Balance margarine and high fiber english muffins. This is a perfect way to use up 1 cup of leftover crab meat.

Baked Heuvos Rancheros

 Breakfast for a crowd the easy way and scrumptious to boot. After you make these babies for your guests you will notice that people will make excuses to come to your house for Breakfast, but hey wait a minute. This is a great recipe for Lunch or Dinner as well. So make your fat cells sing with delight.



Salsa

• 1 cup diced roma tomatoes, about 3
• ½ cup diced sweet onion
• 1/8 cup chopped fresh cilantro
• 1/8 cup diced fresh jalapeno, pulp and seeds removed
• juice of ½ fresh lime

Heuvos Rancheros

• 1 (16 oz.) can refried beans
• 1 (4 oz.) can diced green chiles
• ½ tsp. cumin
• ½ tsp. garlic powder
• ¼ tsp. ground chipotle chile
• 1 tsp. extra virgin olive oil
• 6 corn tortillas, 6 inch round
• 6 eggs
• 2 ripe avocados
• grated cheddar
• Pam spray, olive oil

Mix together all salsa ingredients and refrigerate covered.

Preheat oven to 450 degrees. Mix first 6 ingredients of the heuvos mixture together in a small saucepan and heat over med low heat stirring occasionally. Spray a large baking sheet (12x17 in. or so) with oil, then spray both sides of corn tortilla's with oil too. Evenly place them onto baking sheet.

After bean mixture has simmered for 5 minutes or so remove from heat. Evenly divide bean mixture between all 6 corn tortillas, making a well for the raw egg to stay in, the bean mixture should be shaped like a donut on the top of the tortilla. Crack a raw egg into each bean well. Carefully place into oven and bake for 7-10 minutes. If you want your yolks completely set, cook for 10 minutes. I like mine to run a little and cook for 7-8 minutes. Removing from oven the last 2 minutes of cook time to add cheese.

While eggs are baking this is a perfect time to prepare your optional garnishes and to slice the avocados.

Place one tortilla per plate with a spoonful of the fresh salsa and avocado slices. Top with the garnish of your choice, I like a little bit of all.

Optional garnishes: spring onion sliced thin, black olives sliced thin, hot sauce (your choice), sour cream.

You may make the salsa and bean mixture the night before. Just keep the salsa chilled and you can microwave the bean mixture to heat it up just before baking. I like to make this healthier by using low fat cheddar, Eggland's Best eggs, and fat free sour cream. Enjoy!!!

St. Patrick's Day Desserts

Irish Sweet Potato Candy

St.Patrick's Day always makes me think about Irish Sweet Potatoes. In Philadelphia it was it only time of the year that you could buy these little treasures. Even after we moved away from there, my Mom would always make these for St. Patrick's Day. It was a family tradition for us. Irish Sweet Potatoes in Philadelphia on St. Patrick's Day, wow does that bring back childhood memories.

• 2 ½ cups powdered sugar
• 1 (7oz) bag coconut
• 1 tsp. vanilla extract
• 2 ½ Tbsp. mashed potatoes
• 4 Tbsp. butter, softened
• ¼ cup ground cinnamon
• 2 tsps. cocoa

Put the mashed potatoes in a large bowl with the butter, mash and mix well. Add powdered sugar a little at a time. Then add vanilla and coconut. Knead until soft. Shape into little balls. Mix cinamon and cocoa together in a small bowl, then roll the candy balls into the mixture. Place candy in an airtight container and refrigerate until ready to eat.


Green Velvet Cake

Happy St. Patrick's Day! St. Patrick's Day is an enchanted time - a day to begin transforming winter's dreams into summer's magic. --Adrienne Cook. Everybody wants to go green on St. Patrick's Day and this is a perfect way to do it. This recipe cheats and uses a doctored up cake mix. You will be surprised how delicious and how easy to is to make. Whether you bake a cake or cupcakes that is up to you, but this recipe is sure to please the Irish in you. Enjoy and most of all have fun too.

• 1 pkg. Duncan Hines Fudge Marble Cake mix
• 1 ¼ cups buttermilk
• 3 eggs
• 1/3 cup canola oil
• ¼ cup (2oz.) green food coloring
• 1 tsp. baking soda
• 1 tsp. white vinegar

Preheat oven to 350 degrees. Do not follow ingredients list on cake box.

Mix together white cake mix pack (set aside chocolate pack) with buttermilk, eggs, and oil. Blend cake mix on low for 30 seconds, then mix for 2 minutes on medium speed.

Separately in a small bowl mix together chocolate pack and green food coloring with a wire whisk until well blended. Then add green mixture to white cake mix in mixer and beat on medium, making sure color is evenly blended.

Then mix together vinegar and baking soda (will foam up), add vinegar mixture to cake mix and blend well. Bake according to package directions.

Green Velvet Icing

• ½ cup unsalted butter, softened
• 2/3 cup milk
• 6 Tbsp. Crisco
• 1 tsp. vanilla extract
• 1 cup sugar, super fine
• 3 Tbsp. flour

Ice cake when it is completely cooled. Cream butter, Crisco, & sugar together on high. Add milk & vanilla, then add flour 1 Tbsp. at a time on low slowly increasing speed to high. Then beat 12 minutes with an electric mixer on high. When you first add liquid it will look almost curdled, don't worry it will blend and fluff up to a light icing.

If you do not have buttermilk you may make your own by adding 1 Tbsp. plus ½ tsp. white vinegar to the milk, stir well and let set at room temp for 10 minutes. You may also use red food coloring instead of green to make a red velvet cake. Also there is just enough icing to frost this cake. If you like alot of icing you may want to double the icing recipe.

And here's an interesting article from the Frederick News Post.