Watergate Salad

 

This is one of my Mother’s Weight Watcher Recipes that she used to make when she was following the diet with exchanges.  This version doesn’t use cool whip, marshmallows or nuts.  If you would rather use those ingredients, just substitute the yogurt for the cool whip, add 1/2 cup small marshmallows and 1/2 cup chopped walnuts to the recipe.

Ingredients

1-3 ounce package of sugar free pistachio pudding mix

2 cups crushed pineapple no sugar added drained of juice

1 cup fat free plain yogurt

Directions

Pour all of the ingredients into a bowl and use a spoon to toss and mix until incorporated.  Cover with wrap and chill.  8 Servings.

Diabetic Exchanges: 1 fruit, 1/4 milk, optional calories 10.

 

 

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Blueberry Glaze

Blueberry Glaze

Ingredients

2 cups fresh or frozen blueberries

1/2 cup water

1/2 cup granulated sugar

2 tablespoons fresh lemon juice

2 tablespoons cornstarch, mixed with 2 tablespoons cold water

1/2 teaspoon vanilla extract

Zest of 1 lemon (about 1 tablespoon), optional

Directions

In a medium saucepan over medium heat, combine the blueberries, 1/2 cup of water, sugar and lemon juice. Stir frequently, and bring to a low boil.

In a small bowl, whisk the cornstarch with 2 tablespoons of cold water.

Slowly stir the cornstarch into the blueberries, taking care not to crush the blueberries. Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 5 minutes.

Remove from heat and gently stir in vanilla and lemon zest.

 

BLACKBERRY BAKED BRIE CHEESE

INGREDIENTS

1 cup fresh blackberries

1 cup sugar

1 cup water

1 circle of Brie or Camembert cheese

1 teaspoon sea salt

Crusty French bread for dipping

DIRECTIONS

Preheat oven to 400F

In a small saucepan, combine blackberries, sugar, and water. Bring to a boil on high heat, and then reduce to a simmer and let cook for approximately 12-15 minutes. The blackberries will become soft and bright in color and a pinkish purple syrup will form. Take off of the heat and drain the blackberries, keeping the syrup in a separate bowl. Set both aside.

Take the cheese out of the wrapping and cut the top rind off, cutting only about ¼ inch down, just to take off the top rind. Place the cheese back into its wooden box, or directly on a parchment lined baking sheet, rind side down.

Sprinkle the cheese with sea salt. Bake for 8-10 minutes, until cheese if visibly melty (yum!)

Take out of oven and drizzle with syrup. Top with the blackberries. Serve with French bread for dipping. Enjoy!

 

Watermelon Lime Cooler

Watermelon Lime Cooler

 

Ingredients

12 Cups Seedless Cubed Watermelon

2 Tbsp Honey

½ Cup Fresh Lime Juice

Watermelon Cubes for Garnish

Directions

In a blender, puree watermelon and honey in batches until smooth.  Set a fine mesh sieve over a large bowl and strain, pressing gently to squeeze out juice.  Discard pulp.

Put all ingredients into a pitcher and stir in lime juice.  Garnish each glass with a watermelon.  Serve ice cold.

118 Calories, 1 g Fat, 1 g Fiber, 2 g Protein, 30 g Carbohydrates, 4 mg Sodium

Kentucky Derby Party Cheese Straws

Cheese Straws

Ingredients

All-purpose flour, for dusting

14 ounces frozen puff pastry, thawed

1 large egg, lightly beaten

4 ounces Parmigiano-Reggiano cheese, coarsely grated (about 1 1/2 cups)

Coarse salt

Directions

On a lightly floured work surface, roll out pastry dough to a 12-inch square. Use a pastry brush to dust off excess flour; brush some beaten egg over dough until well moistened.

Sprinkle bottom half of dough with half the cheese and a pinch of salt. Fold top half of dough over cheese-covered section, and press gently all over dough to seal. Roll out dough again to a 7 1/2-by-12 1/2-inch rectangle. Brush top of dough with more beaten egg. Sprinkle evenly with remaining cheese, and season with salt; press gently on topping to adhere it.

Using a pastry wheel or sharp knife, trim edges to form a neat 7-by-12-inch rectangle. Cut dough into 1/4-by-12-inch strips. Twist into spirals, and place about 1/2 inch apart on baking sheets. To prevent straws from straightening out, gently press both ends onto sheets. Cover with plastic wrap, and refrigerate at least 30 minutes (or up to overnight).

Preheat oven to 375 degrees. Bake, rotating sheets halfway through, until straws are golden brown and cooked through, about 15 minutes. Remove from oven; loosen straws from sheets with a thin spatula and transfer to a wire rack to cool. Serve warm or at room temperature.

In addition to cheese, you can sprinkle the straws with poppy seeds, sesame seeds, paprika, or cayenne pepper. Once cooled, the straws will keep at room temperature up to one week.

Kentucky Derby Pie Bars

Kentucky Derby Pie Bars

 

Ingredients

2 cups all-purpose flour

1/2 cup granulated sugar

1/2 teaspoon salt

1/2 cup butter, cut into tablespoons

1 cup firmly packed brown sugar

1 cup dark corn syrup

1/2 cup butter, melted

4 large eggs

2 tsp vanilla extract

2 cups chopped pecans

1 cup semisweet chocolate morsels

Directions

Preheat oven to 350°. Spray 9×13 inch pan with nonstick cooking spray.

In a large bowl, whisk together flour, granulated sugar, and salt. Using a pastry blender, cut in butter until mixture is crumbly. Press mixture firmly into bottom of prepared pan.

Bake for 15 to 18 minutes or until lightly browned.

In same large bowl, whisk together brown sugar and next 4 ingredients until combined. Stir in pecans and chocolate, and pour over prepared crust.

Bake for 30 to 40 minutes or until center is set. Let cool completely. Remove from pan before cutting into bars. Store in an airtight container for up to 5 days.

How to throw a Kentucky Derby Party with Recipes

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The Kentucky Derby: “The Fastest Two Minutes in Sports”

“This Kentucky Derby, whatever it is—a race, an emotion, a turbulence, an explosion—is one of the most beautiful and violent and satisfying things I have ever experienced.” —John Steinbeck On the first Saturday of May, all eyes turn to Churchill Downs racetrack in Louisville, KY for the Kentucky Derby, the first jewel of horse racing’s Triple Crown.

You don’t have to be at Churchill Downs to party on Derby Day. This blog prepares you for Kentucky Derby Day party-throwing tips including essential dishes for hosting a game-watching buffet to sit-down dinners and backyard barbecues.

Your guest list should include people who share your love for the Kentucky Derby and also people who might be new to the experience.

You can assign guests to bring their own Kentucky Derby recipes to share or cook it all yourself. I would assign the guest a dish to bring and make several myself. You can purchase all of your party paper wear at a party store that has Kentucky Derby themes. Have the guests wear a home-made Kentucky Derby hat to the party, no exceptions. Have prizes for game winners such as Kentucky Derby themed items.

You can play games and have prizes for the ugliest hat, the best hat, and Kentucky Derby Trivia. Before the Derby begins, have everyone write down the horse they think will win with their name on a piece of paper. After the race, find out who chose the winner and give them a prize. You can have everyone put in a dollar or two, depending on how large you want the pot and the winner gets it all. If there is more than one winner, split the pot between them.

Derby Twister is another game everyone can play. Instead of calling out the usual “left hand on red” replace the colors with your favorite Derby elements.  Suggestions are: Big Brown (2008 Derby Winner), Proud Spell (2008 Oaks Winner), Hats, Roses, Twin Spires, Jockey Silks.  Print out images of each element and tape them to the colored circles. You can take almost any party game and make it a Kentucky Derby Party game!

The food is the best part of a Kentucky Derby Party. You can fire up the grill and have burgers and hot dogs if that is what everyone wants. Here are some additional recipes you can serve:

Benedictine Spread

This spread can be used as a dip or a sandwich & canapé ingredient. It was made popular at Louisville’s Benedict’s restaurant earlier in this century.

Ingredients

1 large cucumber

12 ounces cream cheese, softened

2 tablespoons grated onion

1/4 tsp salt

1 tablespoon mayonnaise

Pinch of cayenne

Green food coloring (optional)

Pare, grate, and drain cucumber.

Directions

Combine with remaining ingredients in food processor.

Serve as is or as a sandwich or canapé spread.

Thin with sour cream to make a dip for vegetables

Ale 8 One Chicken Wings (Ale 8 One is a Kentucky Tradition)

10 chicken wings, wing tips removed for sauces, stock or soup

.5 lbs ground pork

1/2 cup diced shiitake mushroom

1 tbsp garlic, minced

1tsp fresh ginger, minced

1 tbsp fresh cilantro, minced

1 tbsp hoisin sauce

1 Ale 8 One

Spice rub (optional)

1tbs salt

1 tablespoon brown sugar

1 tablespoon garlic

1 tablespoon lemon pepper

1 tablespoon ground ginger

1 teaspoon cayenne

1/2 teaspoon allspice

1/2-teaspoon ground clove

1/4 teaspoon ground nutmeg

Directions In a mixing bowl add the ground pork, garlic, ginger, cilantro, hoisin.  Mix ingredients together and form into little balls 1.5 ounces a piece.  Place a ball of stuffing in the open cavity created by frenching the wings. Prepare the spice rub by mixing the spices together. Sprinkle the spice rub liberally all over the chicken wings. In a small saucepot add the Ale 8 One and slowly submerge the stuffed side of the chicken wings in the beer.  Turn the stove on medium and simmer the wings for 20 minutes. Remove wings and place on a serving plate.   Reduce the leftover Ale 8 One by 1/2. Adjust the seasoning and drizzle the sauce on the wings.  Enjoy.

Ham Salad 

Ingredients

2 cups cubed cooked ham

1 cup diced celery

½ cup diced apples

½ cup mayonnaise

¼ cup light cream

Directions

Combine ingredients and serve in lettuce cups or pastry shells.

Fried Chicken

Ingredients

8 pieces chicken

2 cups vegetable oil

2 eggs

1 cup buttermilk

½ tsp salt

½ tsp pepper

1 tsp paprika

2 cups flour 

Directions

Beat eggs and milk with fork and add salt, pepper and paprika. Dip chicken into egg mixture. Dip into flour. Fry in hot oil. Brown chicken on one side, turn and brown it on the other side. Cover pan and cook on low heat for 20 minutes.

Derby Shrimp

Ingredients

1 pound frozen, raw shrimp, peeled and deveined (45-50 count), tails removed

2 teaspoon extra virgin olive oil

4 teaspoons Cajun seasoning

Salt

Pepper

1 English (seedless) cucumber, sliced into ¼-inch rounds

½ cup sour cream

Smoked paprika

Directions

Defrost the shrimp according to the directions on the package.  In a small bowl, combine the shrimp, olive oil and Cajun seasoning.  Stir to combine. Sauté in a hot pan until cooked through and just pink and opaque in color, approximately 3 – 4 minutes.  Season it to taste with salt and pepper.  Place a dollop of sour cream on a slice of cucumber and top with a cooked shrimp.  Repeat with the remaining cucumber, shrimp and sour cream.  Garnish with a dusting of paprika.

Crab Cakes with Mustard Rémoulade

Ingredients

1 whole egg

¼ cup heavy cream

½ Granny Smith apple (or similar), peeled, finely chopped

1 teaspoon fresh chives, finely chopped

1 stalk celery, finely chopped

1 clove fresh garlic, minced

¼ cup yellow onion, finely chopped

2 tablespoons butter

2 lemons, zested and juiced

1 tablespoon Worcestershire sauce

1 tablespoon Tabasco sauce

2 tablespoons mayonnaise

2 tablespoons Dijon mustard

1 tablespoon Old Bay seasoning

2 tablespoons fresh parsley, finely chopped

2 pounds jumbo lump crab, picked clean

2 cups Ritz crackers, crumbled

2 cups panko bread crumbs

¼ cup oil or clarified butter, for frying

For the rémoulade

¼ cup buttermilk

1 cup mayonnaise

1 tablespoon whole grain mustard

1 lemon, juiced

1 tablespoon capers, finely chopped

1 tablespoon shallot, finely chopped

2 tablespoons celery root, grated

1 teaspoon Tabasco sauce

¼ teaspoon cayenne powder

Kosher salt and freshly ground black pepper, to taste

1 tablespoon fresh parsley, finely chopped

Directions

Prepare the crab cake mixture: In a large bowl, mix all the ingredients together (except the crab, the crackers, and the panko) and combine well. Add the crab and combine gently to incorporate.

In a food processor, pulse the Ritz crackers and the bread crumbs until they have the consistency of graham cracker crumbs. Reserve 2 cups for coating the crab cakes before cooking.

Incorporate the bread-crumb mixture into the crab. When you do this, be careful not to break up the lump crabmeat too much. (You really want to have that texture in the cakes.) Now you’re ready to mold your cakes. Use a 2- to 3-inch diameter cookie cutter or ring mold that is about 2 inches tall. Fill the molds with the crab mix and pack them nice and tight. The tighter you pack, the better your cakes will hold up when you cook them. Store all of your molded cakes on a sheet tray in the fridge until you’re ready to cook them.

Make the rémoulade

In a medium bowl, combine all the ingredients (except the salt, pepper, and parsley) and mix well. Season with salt and pepper and finish with the parsley. Taste and adjust seasoning if necessary. Refrigerate until ready to serve.

Preheat oven to 375ºF.

Cook the crab cakes: Heat a large nonstick pan on high heat and add ¼ cup of clarified butter or cooking oil. Remove the crab cakes from the fridge and coat them in the 2 cups of the cracker mixture. Sear them in the pan until they’re golden brown on one side, then flip them over and pop them into the oven (in the pan) for about 6 minutes. (Keeping them in the pan while they’re in the oven enables the bottoms to get nice and brown while they heat through.) Test for doneness by poking them with a cake tester or metal skewer and testing the temperature on the inside of your wrist. If it’s hot, you’re good to go!

Arrange each cake on a plate and a dollop of rémoulade.

 

Tomato, Arugula, and Basil Salad

Ingredients

5 ripe tomatoes (sliced thickly) 2 tbsp Nicoise olives (chopped) optional 2 tbsp basil leaves (torn) 4 thick bread slices (torn in bite sized pieces) Olive oil (for bread) 2 oz arugula leaves 3 tbsp olive oil (for dressing) 2 tbsp red wine vinegar

Directions

Preheat (oven) to 350 degrees.

Toss tornbread in olive oil and toast for approximately 10 minutes or until golden brown.  Place all ingredients in salad bowl and gently toss with 3 tablespoons olive oil, 2 tablespoons of red wine vinegar. Season with salt and pepper and serve.

Brie Delight

Directions:

Thinly glaze a round of brie cheese with Honeycup mustard, sprinkle with sliced almonds.

Bake in oven at 350F – 375F until cheese is runny and nuts are slightly brown. (Approx. 5 minutes) 

 

Vanilla Custard Ice Cream

Ingredients

¾ cup sugar

2 tbsp all purpose flour

¼ tsp salt

2 cups milk

2 beaten eggs

2 cups whipping cream

1 ½ tsp vanilla

Fruit cut up if desired

Directions

Combine sugar, flour and salt; gradually stir in milk.  Cook and stir over low heat till thick.  Add small amount of hot mixture to eggs; mix well; return to hot mixture.  Cook and stir 1 minute.  Chill.

Stir in cream and vanilla.  If desired, add fruit.  Freeze in ice cream freezer.  Makes 1 ¼ quarts.

 

Apple Crepes

Ingredients

2 cups all-purpose flour

½ cup sugar

6 eggs

2 cups milk

½ stick melted butter

1 tbsp vegetable oil

Zest of one orange

Zest of one lemon

2 medium apples (peeled, cored and thinly sliced)

Directions

Using a large bowl, combine flour and ¼ cup of sugar. Whisk in the eggs one at a  time, then slowly add the milk, melted butter and the zest of orange and lemon. It is always better to allow batter to sit for a few hours or overnight in the refrigerator.

Compote

In a medium saucepan, combine the sliced apples, a pat of butter and remaining sugar. Cook until thickened.  Heat a no-stick pan until hot, and add enough butter/oil to coat the pan. Add a thin layer of crepe batter and cook on both sides until golden brown. Repeat until all the batter is finished. Take each crepe and fill with apple compote. Sprinkle with powdered sugar.

Sticky Toffee Pudding

Ingredients

2 cups chopped dates

1 3/4 cups water

2 teaspoons baking soda

1/2 cup unsalted butter

1 1/2 cups sugar

2 eggs

2 teaspoons vanilla

2 cups all purpose flour

2 teaspoons baking powder

Toffee sauce

1 pint heavy cream

1 cup brown sugar

2 sticks butter

Directions

Place the cream, sugar and butter in a heavy bottomed sauce pan and bring to a boil, stirring to dissolve the sugar.  Stir until the sugar is completely melted.  Remove from the heat.

Heat oven to 350°F.

Place dates and water in a saucepan and bring to a boil.  Remove from the heat and add the baking soda.  Puree and set aside to cool.

Grease a 3 quart baking pan and set aside.

In a mixer fitted with a paddle attachment, cream the butter and gradually add the sugar.  Add the eggs one at a time, beating until just combined.  Add the vanilla and cooled date puree and mix just until combined.  Mixing on low speed, Add the flour and baking powder just until combined.  Pour into the prepared baking dish.  Bake until set and firm and a skewer comes out clean, about 35 minutes.

Remove from the oven and, using a skewer, poke holes in the top of the cake every 1/2 inch.  Pour the sauce over the warm cake, reserving some for serving on the side.  Serve with a dollop of freshly whipped cream and toffee sauce.

Kentucky Derby Devil’s Food Pudding Cake

Chocolate pudding Ingredients

1/3 cup cocoa powder

1/4 teaspoon salt

1/2 cup sugar

1/3 cup cornstarch, sifted

4 cups half & half

2 ounces Manjari Chocolate

1 each vanilla bean

Directions

In a pot, sift the first four ingredients together, whisk in the cold half and half.   Bring to a simmer, whisk in chocolate and vanilla. Begin to heat while stirring constantly until it begins to bubble around the edges and has thickened significantly.  Pass through strainer and pour directly into dishes.  Place plastic wrap directly on surface. Cool immediately in fridge.

Devil’s food cake Ingredients

3 each eggs

1 3/4 cup sugar

1 teaspoon vanilla extract

1 cup mayonnaise

2 3/4 cups pastry flour, sifted

1 1/8 teaspoon baking soda, sifted

1/2 teaspoon baking powder, sifted

3/4 cup cocoa powder, sifted

1/2 teaspoon salt, sifted

1 cup water

Directions

In a mixing bowl with the whip, whisk the eggs and sugar until it reaches the ribbon stage.  Whisk in the vanilla extract and mayonnaise. Add the dry ingredients alternately with the water.  Mix only until combined.  DO NOT OVER-MIX. Spread onto a quarter size sheet tray with a Pam-sprayed silpat.  Bake at 350°F until the cake springs back when touched.

Whipped cream Ingredients

1 pint heavy cream

Whip cream until you have soft peaks.

Directions

To assemble, cut the cake in individual circle to match the bottom of a 4 oz. cocktail (rocks) glass. Place the cake at the bottom of the glass. Pipe pudding onto cake, layer on whip cream and finish off with chocolate nibs and candied rose petals.

Garnish with a whole candied rose petal in the corner with cream.

 

Run for the Roses Strawberries Dessert

Ingredients

4 cups plain Greek yogurt

1 cup Brown Sugar

2 Tbsp. Vanilla

1 Tbsp. Orange zest

½ cup honey

1 Tbsp. fresh lemon juice

Toasted Slivered almonds

4 Pounds of fresh strawberries sliced

4 oranges, cut with all pith and skin removed in sections

Directions

Combine yogurt with the brown sugar, vanilla, and orange zest.  Heat the honey in a small sauce pan over low heat. Simmer until honey is dissolved. Cool and add the lemon juice. Slice the strawberries and toss with the Honey. Spoon the berries into your favorite serving dish with the yogurt, garnish with mint and toasted almonds.

Mint Julep

Ingredients

4 mint leaves

4 oz of Woodford Reserve Bourbon

4 oz sweet and sour mix

Directions

Blend with ice until smooth and pour into a tall glass and garnish with mint sprig.

Southern Sweet Tea

Ingredients

3 Quarts water; give or take 2 cups sugar or equivalent amount substitute

4 Quart size tea bags

Sliced Lemons

Directions

Bring water to a rolling boil, add sugar. (Stir to dissolve) Add 4 tea bags. Stir. Let sit 20 minutes. Pour up into gallon jug or container. Fill the rest with cool water. Garnish with lemon or fresh mint. Serve in silver julep cup.

Make an extra recipe of un-sweet tea for the ones who like it natural.

Lemonaide

Ingredients

1 quart water

1 cup sugar

1 cup fresh lemon juice

Sprite sugar free or regular chilled

Directions

Mix first three together. Fill a tall glass 2/3 to 3/4 with Lemon mixture then fill with Sprite.

MUFFALETTA FLATBREAD

Muffaletta Flatbread Mardi Gras

Ingredients

For the red pepper pesto

1/2 cup roughly chopped roasted red peppers, drained and patted dry

1 tablespoon capers, rinsed

1 tablespoon olive oil, plus extra

2 tablespoons toasted walnuts

For the olive salad

1/2 cup green olives

1/2 cup black olives

1/4 cup chopped sweet cherry peppers

1/4 cup chopped pickled vegetables

2 cloves garlic, minced

1/4 teaspoon ground black pepper

1 teaspoon dried Italian herb blend

1/4 teaspoon red pepper flakes

For the flatbreads

20-ounce ball pizza dough, room temperature

2 1/2 ounces sliced salami, cut into thin strips

3 ounces sliced provolone cheese, cut into thin strips

Directions

Heat the oven to 500 F. Lightly coat 2 baking sheets with vegetable oil or cooking spray.

To make the pesto, in a food processor combine the roasted red peppers, capers, olive oil and the walnuts. Pulse until very finely chopped, then transfer to a bowl.

To make the olive salad, in the food processor (no need to clean it) combine both olive varieties, the cherry peppers, pickled vegetables, garlic, pepper, Italian herbs and red pepper flakes. Pulse until roughly chopped. The pieces should be no bigger than a 1/4 inch.

Divide the dough into 6 pieces. Stretch or roll the dough into long, thin ovals, about 4-by-9 inches. Arrange the dough on the prepared baking sheets and allow to rest for 10 minutes.

If needed, stretch out the dough ovals again. Lightly brush each piece of dough with olive oil. Top each with alternating stripes of pesto and olive salad across the dough, then top with strips of salami and provolone. Bake for 6 to 8 minutes, or until the dough is crisp and the flatbreads are lightly browned. Enjoy warm or at room temperature.

Game Day Grilled Steak Quesadillas

Grilled Steak Quesadillas 

Ingredients

1 pound skirt steak, cut widthwise into 6- to 8-inch pieces

1 chipotle in adobo sauce, finely chopped

Kosher salt& freshly ground black pepper

Vegetable oil for oiling the grill

12 ounces Monterey Jack cheese, shredded on the large holes of a box grater and

4 ounces sharp cheddar cheese, shredded on the large holes of a box

8 (10-inch) flour tortillas

Salsa, Guacamole and Sour cream, for serving

Directions

Heat an outdoor grill to high (about 400°F to 500°F). Pat the steak pieces dry with paper towels and lay flat. Brush the chipotle on one side of the steak pieces. Season both sides of each piece generously with salt and pepper.

When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil. Place the steak pieces on the grill and cook until medium rare, flipping halfway through the cooking time, about 5 to 6 minutes total. Remove to a cutting board and let rest for 2 minutes. Cut into medium dice and set aside.

Combine the cheeses in a medium bowl. Place 2 tortillas side by side on a clean cutting board or 2 plates. Sprinkle each tortilla with a quarter of the steak and cheese mixture. Top each tortilla with another tortilla and gently press down.

Carefully slide the quesadillas from the cutting board or plates onto the grill. Cover the grill and cook, rotating 90 degrees halfway through the cooking time, until the cheese is completely melted, the tortillas are crispy, and grill marks have appeared on the bottom, about 3 to 4 minutes total. Using a spatula, carefully flip the quesadillas over and repeat cooking and rotating until the bottom tortillas are crispy, about 2 to 3 minutes more. Using a spatula, transfer the quesadillas to a cutting board and let rest for 2 minutes. Repeat with the remaining tortillas and filling to make 2 more quesadillas.

Cut each quesadilla into wedges and serve with salsa, guacamole, and sour cream.