Artichoke Dip

Ingredients:

• 2 cans quartered artichoke hearts, drained and rinsed
• 2 C shredded whole milk mozzarella cheese
• 3/4 C mayonnaise
• 1/2 C grated Parmesan cheese
• 1 T garlic powder
• 1 T fresh lemon juice
• salt and pepper to taste

1. Preheat oven to 350 degrees.
2. Combine all ingredients in a large mixing bowl.
3. Spray a glass baking dish with cooking spray and add mix.
4. Serve with homemade pita chips or crostini.

TIPS:  You can fine chop the artichokes, but I find a whole quartered artichoke creates the perfect texture. Also, in the rare event you have any left over (I think this happened twice in the ten years I've been making it), you can use the dip as a delicious stuffing for a chicken breast or a pork chop.

Baked Brie En Croute

Looking for a last minute app that is sure to be a touch down this weekend?  This luscious, rich, and sinfully decadent treat is worth abandoning the "healthier" version of anything!!  Served at room temperature with stone wheat crackers on the side, and paired with anything from light beer to a fine wine...you will surely score with this creation!  Enjoy!!  Go Bears! ;)

Ingredients:

• 1 wheel of brie (available in your supermarket's cheese section--you can get a decent wheel of brie for around $15)
• 1 frozen pastry crust
• 1/4 C mixed olives, chopped (most supermarkets have olive bars, choose a variety of them, and be sure to de-pit)
• 1/4 C grape tomatoes, halved
• 2T extra virgin olive oil
• 1 garlic clove, minced
• 2 T capers
• 1 T salted butter, melted
• salt and pepper to taste

1. Place frozen pastry crust in refrigerator overnight.
2. Remove pastry crust from refrigerator 1 hour prior to cooking and set on counter to come to room temperature.
3. Remove brie from package and set on counter for 20 minutes.
4. Preheat oven according to cooking directions on frozen pastry dough.
5. Wrap 1 sheet of pastry crust around brie (there will be a gap in the center)
6. Brush pastry dough with melted butter.
7. Cook pastry wrapped brie according to directions on the package (typically 20 minutes at 400 degrees).
8. Remove from oven and allow to cool for at least one to two hours.
9. In a sauté pan, add olive oil and garlic over a medium high heat.
10. When garlic becomes a golden brown color, add tomatoes, olives, capers, salt and pepper.
11. Drizzle mix in the center of the brie.
12. Cut the brie as you would a pie, and serve with stone ground crackers.

"Guiltless" Angel Hair Alfredo

I have to toot my own horn on this recipe because it knocked the socks off of not only my entire family, but off of myself as well.  It is hearty, rich, and DELICIOUS!  As many of you know, I am currently writing two cooking memoirs:  one about my time as a stay at home dad, and one about my lifelong journey towards health/wellness.  I have been reserving my signature dishes for these books, and had I not been directly asked to develop this recipe, I would have reserved it for the health and wellness book.  It was THAT good. You should try this recipe out, but don't tell anyone that it is "healthier."  Enjoy watching their reactions when you tell them what's in it!  

Ingredients:

• 1 lb protein enriched pasta (the angel hair worked perfect)
• 2 T extra virgin olive oil
• 2 T corn starch
• 1 C skim milk
• 3/4 C nonfat Greek yogurt
• 1/4 C Parmesan cheese
• 1 T "I'm shocked this low fat product contains no butter" (I can't list it by brand name, but you know what I mean)
• 1 T garlic powder
• 1-2 pinches of nutmeg (this is needed to balance the tartness of the yogurt)
• salt and pepper to taste

1. Bring 4 quarts of water to a rolling boil in a large sauce pot. 
2. Add a liberal amount of salt and pasta.
3. Cook pasta according to brand.
4. In a large saute pan over medium high heat, combine corn starch and olive oil with a whisk,
5. Slowly whisk in milk and reduce heat to low.
6. Add 3-4 T of the heated mixture to the yogurt and stir to temper it (this will prevent the yogurt from curdling).
7. Whisk in tempered yogurt, and add remaining ingredients.
8. Drain pasta and add to sauce, ensuring to mix well.
9. Garnish with parley and fresh basil leaves.
10. Watch your family/friends literally freak out when you tell them this is a healthier version.  Everyone was floored when I told them what was in it, and my kids licked the plate!!  

"Baked Fried Dough" -- A Healthier Take On Pizza

My biggest downfall, when it comes to maintaining a healthy diet, is pizza. It is my go-to comfort food, my must-have indulgence, and the food most guilty of breaking my discipline.  When I was in college, I ate pizza every single day of the four years I lived on campus, at least once a day (curse you Rathskellar!!).  It wasn't even good pizza.  HA! I have the great fortune of living near New Haven, and marrying a woman from New York, so I know the experience and the essence of a good pie. If you are looking to replicate a NY or New Haven pizza...I haven't achieved that yet; however, if you are looking to satisfy a pizza craving:  this is the recipe for YOU!  I have lived all over the country and will attest that this beats southern pizza, CA pizza, and northern pizza by far...and it is healthy to boot!  My entire family literally giggled as we sampled this, and all agreed on one thing:  This healthier pizza recipe tastes like "BAKED FRIED DOUGH!"  ENJOY! 

Ingredients:

• 3 C Wheat flour
• 1 1/2 C non fat Greek yogurt
• 1 t baking soda
• 1 t salt
• 4 Kumato tomatoes (for diabetics:  contains a higher amount of fructose than an average tomato, you can also use larger Roma tomatoes)
• I sheet of rolled fresh mozzarella, cut into 1" x 1"  squares (this is an amazing product...NEVER pay for rolled prosciutto/salami and mozzarella again, brands can be found by googling "rolled fresh mozzarella")
• 20-25 fresh basil leaves
• 2 T extra virgin olive oil
• 1/4 C shaved Parmesan
• 2 t garlic powder
• 2 t dried basil leaves
• 1 garlic clove
• salt and pepper

1. Preheat oven to 425 degrees.
2. In a large bowl, combine flour, yogurt, baking soda and 1 t salt. 
3. Wet hands with cold water (to help prevent sticking), and mix ingredients well until they form a ball.
4. Place ball on a floured surface and knead the dough for at least five minutes, or until it becomes firm.  
5. Re-flour the surface and use a floured rolling pin to roll out (this will be a lot trickier than your typical pizza dough, and cannot be "spun" or "flipped--you need to roll the dough's shape) to the shape/size of a baking sheet that has been coated with cooking spray.
6. Drizzle with 1 T olive oil and place in oven for 10 minutes.
7. Top with tomato slices, mozzarella pieces, fresh basil, shaved Parmesan, drizzle with remaining olive oil, and sprinkle an even coat of garlic powder/dried basil/salt/pepper.
8. Return to oven for an additional 10-15 minutes, or until cheese has bubbled and crust is golden brown. 
9. FRIED DOUGH, RIGHT????  YUM!!!

Chicken Cannelloni

PASTA SHEETS/CREPES
In a large mixing bowl, combine 3 large eggs, 1 C all purpose flour, and 1 1/2 C water (you may need more water as water type—hard/soft—will make a difference in the texture). Mix until well combined and the consistency of slightly runny pancake batter. 

On low heat (3-4 for an electric stove, just above low for gas), heat a medium fry pan coated with cooking spray. Place 3/4 of a standard soup ladle full of the mix in the pan and tilt and swirl to evenly coat. Cook for one minute until the surface becomes dry. Using a small rubber spatula, go around the edges of the pan until the crepe "lifts." Gently lift the crepe and flip to cook the other side. You will only need about 30 seconds to complete the cooking process. Spray the pan generously with cooking spray before making each crepe. See demonstration link below.

FILLING
Place 2 large skinless boneless chicken breasts with 2 C chicken stock in a slow cooker. Add 2 T fresh lemon juice, a liberal amount of salt, and a dash of black pepper. Cook on high for at least four hours, or until the chicken easily shreds with a fork. This can be done a day in advance.

Place one piece of prosciutto and one slice of Lorraine Swiss cheese on a crepe and layer with 2 T shredded chicken, 2 T fresh baby spinach and a 1/2" wide strip of roasted red bell pepper. Gently lift the side of the crepe facing you and tuck tightly into the other side of the filling, being careful to keep the filling in as you roll into a tube. Spray a glass baking dish with cooking spray and line up the cannelloni making sure to not overlap.

In a medium sauce pan over medium high heat, melt 2 T butter and 2 T flour until combined. Stir constantly using a wire whisk and slowly add 1 C chicken stock and 1 C half and half. Bring the sauce up to a hot temperature, making sure not to boil. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Add 1 C Parmesan cheese and salt and pepper to taste. Ladle sauce over the cannelloni and cover with aluminum foil. Place in a 350 degree oven for 30 minutes. Let sit for at least ten minutes before serving.

Serving suggestion: Cut the cannelloni diagonally and stack atop some of the drizzled Parmesan sauce. This dish is sure to please even the most finicky eater (and is a great way to sneak some veggies into your kid's diet).
Click Here For Crepe Demonstration

Pizza Rustica

Ingredients:

• one ready made Pie Crust (with top and bottom crust)
• 3 lb ricotta cheese
• 5 eggs
• 1/2 C each of 3 cheeses, cut into 1" cubes--any combination of mozzarella, American, Swiss, or Muenster
• 1/2 C each of 3 meats, cut into 1" cubes (deli ends work best and you can usually get them for a discounted price...ask your deli clerk)--ham, salami, pepperoni
• 1 T fresh cut parsley
• Salt and pepper to taste

1. Preheat oven to 375 degrees.
2. In a large mixing bowl, combine eggs, cheeses, meats, salt and pepper and parsley.
3. Unroll pie crust and arrange the two layers of pie crust into two different pie pans.
4. Crimp the sides of the pie crust to form the top using your hands or the tip of a fork.
5. Ladle the filling into the pie crust until it is just under the top of the pie crust.
6. Place on center rack and bake for about 50 minutes or until brown and set.

TIP:  you can bake these in advance and then reheat them at 350 for 20 minutes or until warmed through.
TIP: you will have extra filling which you can prepare in a small glass baking dish for those who do not care for crust.

Mozzarella Caprese CAHD style

Ingredients:

• 3 vine ripened tomatoes, medium to large
• 1 small ball of fresh mozzarella
• 3 garlic cloves
• 1/4 C plus 1 T extra virgin olive oil
• 5-6 pieces of Genoa salami, diced
• 15-20 fresh basil leaves, whole
• 1/4 t garlic powder
• 1/2 t red pepper flake
• salt and pepper to taste

1. In a small saute pan over medium high heat, drizzle 1 T olive oil and add diced salami. 
2. Cook until salami is crisp (about five minutes).
3. Remove salami with a slotted spoon and drain on a paper towel.
4. Wash pan.
5. Return pan to medium high heat and add 1/4 C olive oil and garlic cloves.
6. Cook the garlic until it becomes a deep golden brown and then add pepper flake.

If you under cook the garlic the flavor will be too strong, if you overcook the garlic the flavor will become bitter.  When cooked just right the garlic becomes rich and sweet. 

7.  Remove the garlic and pour the now infused oil into a bowl and set in the freezer for at least 15  minutes to bring to room temperature.

8.  Cut the top and bottom off of the tomatoes and discard.

9.  Slice the tomatoes into 1/4 in pieces.

10.  Slice the mozzarella ball in half. 

11.  Slice the mozzarella into 1/4 in pieces.

12.  Arrange the tomatoes around the outside of a large platter.

13.  Top the tomatoes with basil and mozzarella.

This is a great place to have your younger kids assist you.  Have them put the salad together or top with the salami "croutons."

14.  Drizzle the salad with the oil and top with salami croutons, garlic powder (dried garlic has a more concentrated flavor and adds an extra kick to this flavor profile), and fine chop the 3 garlic cloves and sprinkle evenly over the salad with salt and pepper to taste.
15.  Garnish with a bed of lettuce topped with vine-on tomatoes and the top of a basil flower.

Pierogi

Pierogi Dough:

• 2 1/4 C all purpose flour
• 1 t salt
• 2 large eggs, room temperature plus 2 whisked eggs for egg wash
• 1/2 C sour cream
• 10 T cubed butter, softened

1. In a large mixing bowl, add flour and salt 
2. Beat eggs and add to flour with sour cream and butter.
3. Combine all ingredients and knead the dough for 8 minutes (for best results, use your hands, though a food processor and dough hook can be utilized). 
4. Once the dough becomes unsticky, wrap in plastic wrap and put in the refrigerator for at least 45 minutes.
5. Allow the pierogi dough to return to room temperature. 
6. Generously flour your rolling surface, rolling pin and dough. 
7. Roll out to between 1/8” and 1/4” thickness. 
8. Using a child’s cup or a small storage bowl dipped in flour, cut dough into small circles; re-knead the leftover edges and repeat. 
9. Roll out each circle to flatten, and brush with egg wash. 
10. Put a dollop (about 1 T) of filling (see recipes below) in the center of the rolled out circle and bring the edges together to make a semi circle. 
11. Using a fork, crimp the edges of the pierogi to create a seal.
12. Bring 5 quarts of water to a rolling boil and add a touch of salt. 
13. Place pierogi, six at a time, and boil for 30 seconds to a minute after they begin to float. 

Potato Cheese Filling:

• 3 medium size potatoes cut to 1" cubes
• 1 C ricotta cheese
• 1 T butter
• 2 T milk
• a pinch of nutmeg
• salt and pepper to taste

1. Place cubed potatoes in a medium sauce pot and add water to just cover them.
2. Liberally salt the water and bring to a boil.
3. Cook until fork tender (about 10-12 minutes) and drain. 
4. Add potatoes to a food processor with 1 C ricotta cheese, 1T butter, 2 T milk, salt and pepper to taste and a pinch of nutmeg. Mix until well combined. TIP:  A hand mixer or old fashioned potato masher can be utilized if you do not have a food processor.
   
   You may substitute farmer’s cheese, though I find that the ricotta cheese pairs perfectly with the slight tang the sour cream brings to the pierogi dough. The nutmeg brings a very subtle layer of flavor that is warm and festive.

Kapusta Filling:

• 1 T canola oil
• I package of bacon cut into thin strips (TIP:  freeze the bacon first for easy cutting)
• 1 small chopped vidalia onion
• 1 C fresh sauerkraut, drained and rinsed
• a liberal amount of fresh ground black pepper
• salt to taste

1. In a large sauté pan on a medium high heat, drizzle 1 T canola oil and add cubed bacon.
2. When the bacon becomes translucent, add 1 small chopped Vidalia onion, a pinch of salt and a generous amount of black pepper. 
3. When the bacon becomes crisp and the onions have softened, add 1 C fresh sauerkraut that has been drained and rinsed. 
4. Stir frequently for 2 minutes to combine all ingredients. 
5. Cover and reduce to low and simmer for at least 10 minutes.

You may serve the pierogi as boiled dumplings with drizzled butter, or fry them in a large fry pan with butter (with traditional pierogi, they are fried with butter and onions). Frying them makes for a wonderful crisp crust, and uses less butter than drizzling them.

Serve with kielbasa and some extra kapusta and a sour cream garnish. You may want to pop an antacid one hour prior to eating (yummy sometimes comes at a price for the non- prepared). ENJOY!