Recipe Rise » light & healthy

Orange-Strawberry Bites

Reciperise — Fri, 08 Apr 2011 21:18:31 +0000

Make these sweet little treats for a brunch, bridal shower or baby shower. They are so easy and you can play with the ingredients. Try using different citrus with different berries. Enjoy!

1 (80z) container soften light cream cheese

1/2 cup powdered sugar

1 teaspoon orange zest

1 tablespoon orange juice

2 (2.1) oz package frozen mini-phyllo pastry shells

sliced fresh strawberries

Stir together the first 4 ingredients in a small bowl. Spoon cream cheese into the center of each pastry shell. Top each with one fresh sliced strawberry and dust with orange zest. yields 28 tarts

**you can make the cream cheese filling the day before and store in the refridgerator…garnish and fill pastry shells an hour before guests arrive.

Monte Cristo Tarts

Reciperise — Fri, 10 Dec 2010 14:40:01 +0000

I got this recipe from Southern Living and www.myrecipes.com I made these for a few different parties. They are sweet and savory. I especially loves these little tarts because they are so easy to make before the party and pop in the oven 10 minutes before guests arrive. You can easily adapt and change around the meat and cheese combo on them to create you own fun tart!

2- 1.9oz packages of mini phyllo pastry shells (in the freezer section)

4 oz- ham cut in bite size pieces

4 oz-shredded swiss cheese

strawberry jam

Preheat oven to 375. Divide ham into the phyllo shells and sprinkle shredded cheese. Top each with a 1/8 teaspoon of strawberry jam. Bake for 6 minutes. Serve & Enjoy!! Yields 2 dozen.

Pumpkin Biscuits

Reciperise — Sat, 13 Nov 2010 13:24:10 +0000

We make these every fall over and over again. I love them hot out of the oven with apple butter, but you can eat them with ham for lunch or dinner. Either way they are a great way to enjoy a biscuit!

2 cups all purpose flour

3 tablespoons sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 cup chilled butter pieces cut into pieces

3/4 cup fat free butter milk

1/2 cup canned pumpkin

1. Preheat oven to 450

2. Lightly spoon flour into dry measuring cups and level with knife. Combine flour and next 6 ingredients (through nutmeg). Cut in chilled butter with a pastry blender or two knives until mixture resembles a coarse meal.

3. Combine buttermilk and pumpkin in a small bowl and add to flour mixture. Stir just until moist. Turn dough out onto a floured surface and knead 5 times.

4. I drop the biscuits by the spoon full onto a greased cookie sheet and bake for 11 minutes.

5. You can roll them out and cut with a biscuit cutter.

Sweetheart Snackers

Reciperise — Sat, 25 Sep 2010 16:18:54 +0000

These cutie pie little heart-shaped sandwiches were inspired by the new Emily Giffin novel The Heart of the Matter. I made these for book club and they were a fun little surprise from the regular snacks. These are super easy and fast. I actually did not have any measurements, just things on hand in my kitchen. Get creative with yours and make them for yourself.

1 loaf honey wheat bread (sliced)

honey walnut cream cheese (I purchased mine at Panera Bread)

fresh sliced strawberries

strawberry preserves (not jelly)

1. Working with 2 slices of bread at a time spread at least one tablespoon of cream cheese on each slice of bread.

2. spread a tablespoon of strawberry preserves on top of the cream cheese

3. place strawberry slices on one piece of bread so they touch each other but do not overlap

4. press the two bread slices together and using a cookie cutter press out heart shapes or any other shape you would prefer.

Strawberry-Spinach Chicken Salad

Reciperise — Tue, 20 Jul 2010 16:56:26 +0000

I made this one for my book club and it was delicious!! I found this one in one of my cooking magazines and hope you find some time to try it out this summer. I was able to grill chicken breast the night before and saved it for the salad the next day. My girlfriends were in love with this yummy lunch date with our book!

1 – 16oz package fresh baby spinach

2 cups sliced strawberries

1 cup mandarin oranges in light syrup

3/4 cup diced English cucumber

1/2 sliced red onion

4 cups coarsely chopped grilled chicken breast

1 (3.5 oz) package roasted glazed pecan pieces

1 (8oz) bottle poppy seed dressing

1/2 cup sweetened dried cranberries

1/2 cup crumbled blue cheese

Toss the first 5 ingredients together. Top with chopped chicken and pecan pieces. Stir together poppy seed dressing, cranberries and crumbled blue cheese. Serve with salad

The Dirty Dozen

Reciperise — Thu, 24 Jun 2010 00:10:32 +0000

I recently started to try and eat more organic. Honestly it is hard to do at times. But, I was watching the CNN special Toxic America and came across some interesting information. Some produce contains more pesticides than other and by purchasing organic you can reduce your pesticide amount up to 80%. I printed the article out and keep it on my fridge at home to remind me when I make my grocery list what to purchase organic and what is “clean” meaning it does not have a high pesticide level.

Read the article by clicking on the link above to get all the facts but below is the “Dirty Dozen” These are the fruits and vegetables that contain the most pesticides and if possible should be purchased organically.

celery

peaches

strawberries

apples

domestic blueberries

nectarines

sweet bell peppers

spinach, kale and collard greens

cherries

potatoes

imported grapes

lettuce

It is an interesting take on things and I still think farm stands and farmers markets are the best thing to purchase produce from. However, it is not the easiest or most convenient at times. I did find this information helpful for my weekly trips to the grocery.

Peanutty Cabbage Slaw

Reciperise — Wed, 16 Jun 2010 21:23:20 +0000

I am not a huge coleslaw fan. I am not too into the creamy dressing? Either way I found this recipe that is Thai inspired and really liked it! I think you should try it for your next BBQ. It would be perfect with grilled chicken or ribs.

1 package of coleslaw mix (cabbage with shredded carrots-6 cups)

1 cup fresh sugar snap peas, trimmed and sliced

1/4 cup green onion

1/4 cup sliced almonds toasted ( I use the honey roasted flavor)

Combine cabbage mix, sugar snap peas and onion in a large bowl.

Peanut dressing:

1/3 cup peanut butter (creamy)

1 teaspoon curry powder

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon ground ginger

1/3 cup water

2 tablespoons lemon juice

2 tablespoons olive oil

Combine peanut butter and spices until well blended. Gradually whisk in the water, lemon juice and olive oil until smooth. Pour over cabbage salad. Cover and chill for 60 minutes. Sprinkle with toasted almonds before serving.

Linguine with Peas and Pesto

Reciperise — Sun, 06 Jun 2010 15:25:50 +0000

I took this from Cooking Light magazine and changed a few things around. It is delicious and I just LOVE peas with pasta! mmmm!!

9 oz uncooked fresh linguine

1 cup frozen, shelled green peas

2 tablespoons extra virgin olive oil

juice of a large lemon (about 2 tablespoons)

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup fresh sliced basil

2 oz fresh parmiganio-reggiano

1/2 cup fresh pesto

Cook pasta according to package directions. Add peas to pasta the last minute of cooking. Drain pasta and reserve 1/4 cup of cooking liquid. In a large bowl combine, salt, pepper, cooking liquid and olive oil to the pasta and peas. Squeeze lemon juice over the pasta and add in the fresh pesto. Toss pasta and top with cheese. Enjoy!

Blueberry – Corn salad

Reciperise — Thu, 27 May 2010 21:34:25 +0000

I know strange blueberry and corn, but it is really good! I found this recipe in a magazine and tested it out with my husband. He was skeptical at first but loved it after one bite! Make this for Memorial Day when you are cooking out by the grill. This is super easy and can be made well in advance before the guest come over! It actually tastes better the next day so you can make it the night before. Enjoy!

6 ears of fresh sweet corn husked

1 cup fresh blueberries

1 small cucumber diced

1/4 cup finely chopped red onion

1/4 cup fresh cilantro chopped

1 jalapeno pepper seeded and chopped

2 tablespoons lime juice

2 tablespoons olive oil

1 tablespoon honey

1/2 teaspoon ground cumin

1/2 teaspoon kosher salt

In a dutch oven bring water to a boil and add in the corn. Cook corn for 5 minutes or until tender. Cut corn from the cobs. In a large serving bowl while the corn cooks combine blueberries, cucumber, onion, cilantro and jalapeno. Add in the corn when it is cool.

Whisk together lime juice, olive oil, honey and ground cumin. Pour over the salad and toss. Dash with salt. Cover and chill at least 6 hours or over night up to 24 hours. Enjoy!
Serves 6

Sweet Peas and Lemon Orzo

Reciperise — Wed, 05 May 2010 12:37:48 +0000

I just love green peas in the spring time. Each year I find new ways to use the little veggie in new and creative ways. I came up with this orzo for my Easter lunch. It was very simple and actually tasted even better the next day after the flavors sat together and chilled.

1 (160z) box orzo cooked

1 (16 oz) package frozen sweet peas

1 purple onion diced

1 tablespoon olive oil

1/2 cup feta cheese

1/4 chopped fresh parsley

vinaigrette

zest of one lemon

juice of one lemon

1/4 cup olive oil

1/2 teaspoon kosher salt

1/2 teaspoon pepper

Cook orzo according to package. While orzo is cooking in a skillet heat one tablespoon olive oil and add in the purple onion. Saute for 5 minutes until onion is tender. When orzo is hot, drain all the water and add in the frozen sweet peas. Mix the peas in with the orzo so that the peas cook through. Add the onion to the orzo. Add in the parsley and feta cheese. Mix the vinaigrette in a bowl using a whisk. Add the vinaigrette to the orzo and serve. Serves 8