Blueberry Pretzel Salad is more than just jello.

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3 cups chopped pretzels

3/4 cup butter, melted

1 lb. cream cheese, room temperature

2 1/2 cups frozen blueberries

1 1/2 cups sugar

2 cups heavy cream

1 large package raspberry jello

2 cups Blueberry-Pomegranate juice

Preheat oven to 400 degrees.

In a 4.8 quart baking dish, place the chopped pretzels and melted butter and mix together. Press evenly into the bottom of dish. Bake for 10 minutes and allow to cool. Meanwhile combine the cream cheese and sugar in the bowl of a stand mixture, beat until well combined. Slowly pour in the heavy cream while motor is running and blend until thick. Spread cream cheese mixture evenly over the top of the cooled pretzel crust. Heat the juice until hot and dissolve the jello completely. Add the frozen berries and combine until it begins to thicken. Pour over the top of the cream cheese mixture. Refrigerate until firm. Serve cut into squares.

Gingered Haricot Verts

Gingered Haricot Verts

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1 tablespoon butter

1 1/2 lbs. Haricot Verts, French green beans, quick blanch

2 cloves garlic, chopped

1(1 inch piece) fresh ginger, peeled, julienned

1 tablespoon minced candied ginger

1/3 cup toasted sliced almonds

salt and pepper, to taste

Melt butter in large saute pan, add the beans and saute until just tender. Add the garlic and fresh ginger and saute about 1 minute. Add the candied ginger and nuts, toss, Season with salt and pepper. Serve warm.

Roasted Garlic Guacamole

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5-6 ripe avocados

1 head roasted garlic, garlic squeezed out and smashed to smooth paste

1/2 cup tomatoes, diced small

1 bunch green onions, chopped

Fresh lime juice from 1 -2 limes

1-2 tablespoons fresh cilantro, chopped

salt and pepper, to taste

1 Finely diced jalapeno

Mash the avocados. Stir in the remaining ingredients.

Gingered Couscous

Gingered Couscous

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3 cups chicken stock

1 tablespoon peeled, chopped fresh ginger

2 cloves garlic, chopped

1 tsp. ground cumin

1/2 tsp. salt

1/2 tsp. pepper

1 1/2 cups uncooked couscous

1 tsp butter

Bring chicken stock to a boil. Meanwhile, in a large bowl add the couscous, ginger, garlic, cumin , salt and pepper; stir to combine. Pour the boiling stock over the couscous mixture and place a lid on it. Allow to set for 10 minutes or until all liquid is absorbed. Fluff with fork and stir in butter.

Baked Asian Fries with Asian Dipping Sauce

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1 1/2 lbs Yukon gold Potatoes, washed

2 tablespoon Olive Oil

Kosher salt to taste

Asian Dipping Sauce:

3 tablespoons mayonnaise

1 tablespoon Thai Sweet Red Chili Sauce

1 tsp. tomato paste

1/4 tsp. soy sauce

Preheat oven to 400 degrees. Cut unpeeled potatoes into wedges. Toss in olive oil. Place on a foiled lined baking sheet, not touching. Sprinkle with Kosher salt.

Bake for 40 minutes or until golden brown and tender.

Toasted Purple Barley and Orzo Pilaf

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1 tablespoon olive oil

1 tablespoon minced garlic

1/2 cup purple barley

1/4 cup orzo

2 cups chicken stock

1 tablespoon minced fresh sage

salt and pepper, to taste

Soak the purple barley overnight, drain well and allow to dry. In a heavy bottomed pan , place over medium-high heat. Add garlic; saute until golden, do not burn. Stir in the barley and orzo; saute until orzo begins to brown.

Add the chicken stock; bring to boil. Cover and reduce to a simmer. Simmer until almost all the liquid is absorbed. Uncover and continue to simmer until the rest of the liquid evaporates. Stir in the sage and season with salt and pepper, to taste.

Easy baked fries without the frying.

Baked French Fries

2 lbs. large red potatoes

salt and pepper; to taste

1/2 cup finely grated parmesan.

 

Preheat oven to 400 degrees. Line a baking sheet with foil and very lightly spray with cooking spray. Cut the red potatoes into sticks about 1/2 inch x 3 inches. Rinse the cut potatoes in cold water. Dry well the potatoes and place on prepared baking sheet. Lightly spray the potatoes with cooking spray; sprinkle with the salt and pepper. Bake for about 30 minutes or until golden . Remove from oven and sprinkle the parmesan on the hot fries.

Roasted Asparagus

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1 lb. asparagus, trimmed of woody stems

salt and pepper; to taste

olive oil

lemon juice

1/4-1/2 cup grated Parmesan cheese

Preheat oven to 425 degrees. Line a baking sheet with foil. Lightly oil the foil with olive oil. Place the trimmed asparagus on the baking sheet in a single layer. Drizzle with olive oil; making sure they are lightly coated. Season with salt and pepper. Place in oven and bake until tender. Remove from oven and sprinkle on the Parmesan cheese. Put back in the oven to melt the cheese. Remove from oven and squeeze some fresh lemon juice over the top. Serve right away, hot.

Ready for Spring time, Risotto with Asparagus Tips.

Risotto with Asparagus Tips

3 tablespoons butter

1/4 cup chopped shallots

1 1/2 cups Arborio rice

1 cup sliced cremini mushrooms

3 tablespoons roasted garlic pulp

1/2 cup white wine

5-6 cups hot chicken stock

1/3 cup grated Parmesan cheese

1 tablespoon lemon zest

2 cups young asparagus , tips reserved and stalks sliced diagonally 1/4 inch long

1/3 cup chives

salt and pepper; to taste

Squeeze of fresh lemon juice; to taste

Additional grated Parmesan for garnish

 

In a deep skillet, melt butter. Add shallots and cook over moderate heat until softened, not brown. Add rice and mushrooms, stirring often until rice is translucent.

Add garlic and wine and enough chicken stock to just cover rice; cook stirring constantly until liquid is nearly absorbed, Continue to add stock a little at a time and letting rice absorb the stock. . Test rice for doneness after about 12 minutes of cooking. It should be creamy not gummy and each rice grain should be al dente in center. Stir in the asparagus and cook for 2 minutes then stir in zest, chives and cheese. Season with salt and pepper and a little lemon juice. Garnish with additional Parmesan cheese.

Try Oven Roasted Broccoli. A wonderful way to enjoy vegetables.

Let the imagination run wild in the produce section or local farmers markets when it comes to roasting vegetables. Roasting vegetables brings out all that’s great about them with a delightful caramelization.

Oven Roasted Broccoli

2 lbs. broccoli florets

olive oil

salt and pepper ; to taste

Preheat oven to 425 degrees. Line a baking sheet with foil. Lightly spray the foil with baking spray. Place the broccoli in a single layer on the baking sheet. Drizzle with olive oil and season with salt and pepper. Bake until broccoli is tender.