Healthed Up Rice Crispies

Everyone is a health nut these days, so this pretty much makes it the norm. I have been searching for low sugar treats that still feel like dessert. Rice Crispies are one of my all time favorite treats and they are loaded with sugar...not a lot of fat, but definitely sugar. Here is what I have come up with.


Healthed Up Rice Crispies:
Adapted from Alton Browns recipe (www.foodnetwork.com)

6 cups of Envirokids Koala Crisps or Kashi puffed rice cereal
1/4 cup dried cranberries
1/4 cup nuts (any kind)
7 oz small marshmallows
3 tbs flax seed oil
2 tbs honey

in a double broiler (pot of boiling water with a metal bowl on top) melt the marshmallows with the flax seed oil and honey until smooth. Mix cereal with nuts and cranberries in a bowl. Grease or line a 9" baking pan. Pour the marshmallow mixture over the cereal and stir. Grease hands and pour mixture into baking dish. Press mix into dish until smooth. Refrigerate for 1-2 hours until set.

Designing Dinner Parties

Dinner parties havee been a common appearance over the past few years at my home. I have tried repeatedly to come up with new and exciting menus for each one. This weekend we are having yet another dinner. Here is what I have come up with.

Pork Souvlaki with Squash and Apples and Rosemary Mashed Potatoes

Pork Souvlaki: (adapted from foodnetwork.com)
Serves 6-8
2 shallots, minced
2 cloves of garlic
1 tsp rosemary
1 tsp oregano
1 Jalapeno pepper seeded and minced or 1 Serrano pepper
1 tsp lemon zest
1 lemon juiced
1/2 cup extra virgin olive oil
2 lbs pork tenderloin, trimmed and cut into 1 1/2 to 2 inch chunks

Prepare at least 3 hours ahead. Combine shallots, garlic, oregano, rosemary, jalapeno, lemon zest and juice, and olive oil in a large resealable plastic bag. Add the pork and turn to coat. Marinate in refrigerator for 3 hours or overnight.

Soak 12-16 wooden skewers for 20 mins in water.

remove pork from marinade and thread pieces on to each skewer making sure there is room to hold the skewer at the ends. (about 3 pieces per skewer)

Grill 3-5 mins on each side until cooked through.

Rosemary Potatoes

8 regular russet potatoes peeled and sliced into chunks
1 yellow onion diced
1 clove garlic minced
2 tsp rosemary
1 tbs butter
1/2 cup of milk (more if needed)
1 tsp olive oil

boil potatoes until fork tender. While boiling potatoes. Saute onions and garlic in olive oil until just toasted, about 3 to 5 mins. Mash potatoes with butter and milk. Add toasted onions and garlic, rosemary, and mix well.

Squash and Apples (adapted from foodnetwork.com)
1 clove garlic minced
1 small butternut squash pealed and sliced into 1 inch cubes
2 apples, pealed and sliced in to 1/2 inch pieces.
1 med red onion cut into 1/2 inch pieces
2 tsp rosemary
1 tbs brown spicy mustard or dijon mustard
salt and pepper to taste

preheat oven to 425. Mix rosemary, mustard, salt and pepper, and garlic in a bowl and toss apples, onions, and squash with the mixture. Create a foil packed in a baking dish and place apples and squash mixture in the dish and cover with foil. Poke holes in the foil to let the steam escape. Bake for 30 to 35 mins.

Lemon Garlic Roasted Chicken Breast

• 4 medium chicken breasts with skin and bone in
• 3 medium sized lemons
• 3 cloves of garlic, minced
• 3 tbs olive oil
• Salt and pepper to taste

Debone the chicken breast but leave the skin on. Wash and dry. Rub the breasts with one table spoon of olive oil, garlic and salt and pepper to taste. Preheat oven to 400. Place iron skillet on stove and heat to med to high heat. Add tbs olive oil and drizzle the chicken with the juice of two lemons. Place chicken breast skin side down and cook until just browned (3 to 4 min). Turn chicken and brown for 2 min. Drizzle chicken with juice from the last lemon and place the lemons halfs in the pan. Finish in the oven (15 to 20 mins). Let chicken rest in pan for 5 min.

Sage Green Beans

Adapted from “Epicurious” November 2010

• 2 lbs green beans, trimmed
• 1 tbs olive oil
• ½ cup chopped fresh sage
• 3 cloves of garlic, minced
• ½ tsp salt
• ¼ cup toasted Almonds, chopped

Heat large skillet over medium heat. Add oil and cook sage until it begins to blacken (approx. 3 min). Add garlic and cook until golden (approx. 2 min). Add beans and salt: toss to coat. Carefully add 1 cup water. Steam until beans are fork-tender and most of the water has evaporated (4 to 5 min). Season with salt and pepper. Sprinkle Almonds and serve.

To toast Almonds:

Place almonds in a small skillet over med heat and toast for 2 min.

Spanikopita

I thought I had posted this before, but it seems as if it is one I have forgotten.

Spankopita

1 package of Puff Pastry dough thawed and cut in to 2x2 squares. (makes about 22, if you like larger it works)
1 10oz package of frozen chopped spinach (thawed and drained)
1 4oz container of Feta Cheese crumbled
1 egg
1 tbs chopped parsley
1 tbs chopped basil
2 cloves garlic
1 whole yellow onion
1 tbs olive oil
2 oz of Romano or Parmesan cheese
salt and pepper to taste

Dice onion and mince garlic. In a small skillet heat olive oil and saute onion and garlic together until golden brown. Allow to cool. In a bowl mix spinach, feta, parsley, basil, and Romano/Parmesan cheese. Add in onion and garlic mixture. Mix well. Beat egg and toss with spinach filling. Add salt and pepper to taste and toss.

Place a small spoon full of the mixture in each pastry square. Fold and pinch sides together making small spinach filled pockets until all dough is used.

Place on a greased baking sheet and bake at 350 for 25 min or until golden brown.