KITCHEN101 - the current trend in our home....

I've been cooking a lot out of Holly Clegg's newest cookbook, KITCHEN 101: Secrets to Cooking Confidence.  

Every time I put a dish in front of my husband Joe these days, he always ask me "Is This One Of Holly's"? She's become his new favorite. 

I thought it would be fun to share His Fav, My Fav, and a new Holiday Fav!

Also, you can get it at 50% off from The Cookbook Marketplace until 12-31-12 by using Promo Code: DEC-HOLIDAY at check out.

Enjoy!

TACO SOUP

Joe's Fav -  also my new Slow Cooker Fav

Makes 10 (1-cup) servings

1 pound sirloin

2 (10 ounce) cans diced tomatoes and green chilies

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can kidney beans, rinsed and drained

1 (15 ounce) can pinto beans, rinsed and drained

2 (11 ounce) cans Mexican style corn, drained (plain sweet corn works just as well if can't find Mexican style)

1 (4 ounce) can chopped green chilies, drained

1 (1-1/4 ounce) package taco seasoning mix

1 (1 ounce) package original ranch salad dressing mix

2 cups water (I actually put 3 cups to stretch a bit more - still super tasty!)

In large nonstick skillet, over medium heat, cook meat until done, 5 minutes. Drain any excess grease.  In 3-1/2 or 6-quart slow cooker, insert plastic liner if desired, and add cooked meat and all ingredients to pot. Cook on LOW 6-8 hours.

(OPTIONAL: You can add sweet potatoes, cut into bite sized portions, for a colorful nutritional boost. Be sure to cook long enough until the potatoes are tender.)

GREAT GREEK COUSCOUS

 Anne's Fav - adore the flavors and colors; amazing side salad that goes well in any season

 Makes 6 (1-cup servings)

2 cups water

1-1/2 cups couscous

1 cup chopped tomato

1 bunch green onions, chopped

1 cup packed baby spinach

1/3 cup sliced Kalamata olives 
(raid the grocer salad bar for these if you can't find in jar)

1/4 cup reduced fat feta cheese

3 TBL chopped fresh basil, or 1 TBL dried basil leaves

2 TBL vinegar

 In medium pot, bring water to boil. Add couscous and follow directions on couscous container. (Couscous is a type of coarsely ground semolina pasta, that can be found in the pasta or rice section of the grocery). Transfer to large bowl and add all other ingredients, tossing carefully. Season to taste.

PERSONAL NOTE: be very careful when tossing all together. I missed that part of her instructions and the feta cheese broke down on me. Still wonderful taste but didn't have the beautiful presentation it would have had if I had been more careful in tossing prep.

CORN PUDDING

A New Holiday Fav - love that it's super fast and easy
 Makes 8 servings

 
2 TBL canola oil

1 egg

1/2 cup skim milk

1/2 cup chopped onions

1/2 cup chopped green onions

1-1/2 cups frozen corn, thawed

1 (15 ounce) can cream-style corn

1 (8-1/2 ounce) box corn muffin mix

 

Preheat oven to 350F. Coat 9x9x2-inch baking dish with nonstick cooking spray.

In a large bowl, mix together oil, egg, and milk until blended, Stir in remaining ingredients.

Transfer to prepared pan. Bake 45-55 minutes or until mixture is set and golden brown on top.

NOTE: You can use canned corn instead of frozen, if you like, but Holly (and I) prefer frozen for its taste and consistency.

To check out all of Holly's wonderful books, recipes and cooking tips, visit her website: http://www.hollyclegg.com!

Healthy Eating for 2012 - are you geared up for it yet?

Too Hot in the Kitchen - Awesome French Toast a Real Crowd Pleaser!

The last weekend before my youngest, Demi, went back to USM (University of Southern Miss) she had some gal-pals over for a last "fling" before they all parted ways back to schools all across the country.

It was a festive and super-crazy-fun night. I knew it was going to go very late (I got to bed at 5:00am!)  - so I had prepared a make-ahead brunch dish from Holly Clegg's newest cookbook, Holly Clegg's trim&TERRIFIC Too Hot in the Kitchen.  The recipe is given below and I must say the girls all loved it! There was just a bit left over after they left - surprised but thankful as I found that it was just as good reheated as when it came right out of the oven!

This one gets a 4-Star rating from me with a notation in the front of the cookbook to be made in the future. That's what I do in all my cookbooks - I write in the front inside cover only the 4-star recipes along with their page number. Makes for a quick reference when trying to locate recipes later on.

Enjoy!

ONE DISH OVEN BAKED FRENCH TOAST

Makes 10 servings

1 large loaf French Bread, cut into 1-inch thick squares (whole wheat my be used)
1 (10 oz) jar seedless all natural blackberry fruit spread
1 (8 oz) package reduced-fat cream cheese
1/3 cup sugar
1/4 cup skim milk
2 eggs
4 egg whites
1/2 cup light brown sugar
2 cups fat-free half-and-half
1 tablespoon vanilla extract
1 teaspoon ground cinnamon

Coat 13x9x2-inch baking pan with nonstick cooking spray

Place half of French bread squares in prepared baking pan. In microwave-safe dish, heat fruit spread until melted, stirring occasionally. Drizzle over bread.

In bowl, beat together cream cheese, 1/3 cup sugar and milk until smooth. Drop over bread mixture and cover with remaining French squares.

In large bow, whisk together eggs, egg whites, brown sugar, half-and-half, vanilla and cinnamon. Pour mixture evenly over bread. Gently press bread into liquid mixture, cover, and refrigerate as time permits, preferably overnight.

Preheat over 325 degrees. Bake, covered, 30-35 minutes. Uncover and bake 5-10 minutes more or until bread is golden.