Hazelnut Mushroom Pilaf

I personally don't like mushrooms, but most people do so I pick 'em out. Sometimes I just leave 'em out all together. This is good either way. (This recipe is posted on one of my favorite websites allrecipes as well).

1/2 cup uncooked long grain rice

1/4 cup uncooked orzo

1/2 cup sliced mushrooms

1/2 cup diced onion

1/4 cup finely chopped celery

2 tbsp. butter

2 cups fat free chicken broth

2 tbsp. chopped fresh parsley

1/4 tsp. dried marjoram

1/4 tsp. pepper

3 tbsp. coarsely chopped hazelnuts, toasted

1. In a large skillet, over medium-low heat, saute the rice, orzo, mushrooms, onion and celery in butter, stirring constantly, until rice is lightly browned. Stir in the remaining ingredients; bring to a boil. Reduce heat and cover; simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Yield: 4 servings.

Creamy Three Cheese Macaroni

I never thought I would find a better Macaroni and Cheese than my original favorite, but this healthier version compares in taste and texture but not in calories and fat! It's simply fabulous!!

3 cups uncooked elbow macaroni

1/3 cup flour

2-2/3 cups lowfat 1% milk

1-1/2 cups (6 ounces) shredded reduced fat Sharp Cheddar cheese

3 ounces process light American cheese (Velveeta)

2 tbsp. grated reduced fat Parmesan cheese

1/4 tsp. salt

1/4 tsp. dry mustard

1/8 tsp. pepper

1. Heat oven to 375º. Spray a 2-quart casserole dish with cooking spray. Cook macaroni according to package directions for 6 minutes.

2. Sprinkle flour into a large saucepan. Gradually whisk in milk; cook and stir over medium heat until thick and bubbly. Reduce heat to medium-low; stir in cheeses and cook and stir for 2 more minutes, until cheeses are melted and sauce is creamy. Remove from heat and stir in salt, mustard and pepper. Stir in macaroni.

3. Pour into prepared casserole dish. Bake for 30 minutes, until hot and bubbly. Yield: 8 servings.

Macaroni and Cheese

I have two homemade macaroni and cheese recipes I use, this one and a healthier version (which is also phenomenal). This is my old faithful, though, and for good reason. One rich and creamy bite and you'll see why.

2 cups uncooked elbow macaroni

1/2 cup butter

1/2 cup flour

1-3/4 cups milk

1 cup sour cream

1/4 cup grated Parmesan cheese

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. dry mustard

3 cups (12 ounces) grated Sharp Cheddar cheese, divided

1. Preheat oven to 350º.

2. Cook macaroni in salted boiling water according to package directions. Drain and rinse with cold water. Pour into a 2-quart baking dish.

3. In a saucepan, melt butter and stir in flour. Cook and stir for one minute. Gradually stir in milk. Add sour cream, Parmesan cheese, salt, pepper and mustard. Cook over medium-low heat, stirring constantly, until sauce bubbles and thickens. Stir in half of the Cheddar cheese until melted.

4. Toss macaroni with remaining Cheddar cheese. Pour sauce over macaroni and mix thoroughly.

5. Bake, uncovered, for 1 hour, or until bubbly and browning. Yield: 6 servings.

Asparagus with Mustard Bread Crumbs

Fresh asparagus is good on its own, but jazzing it up with such flavors as butter, mustard and spices only enhances its tasty goodness. This is a delicious 'jazzy' recipe!

1-1/4 pounds asparagus, trimmed and snapped

3 tbsp. butter

1/2 tbsp. Dijon mustard

1/2 cup fresh bread crumbs

Salt and pepper to taste

1 tsp. lemon juice

1. In a large nonstick skillet, add asparagus and 1/4 cup water. Cover and steam over medium-high heat until just tender (do not over cook).

2. While asparagus steams, melt light butter in a small nonstick skillet over low heat. Whisk in mustard; add bread crumbs, salt and pepper and toss to coat. Saute', stirring frequently, until the crumbs are a light golden color, about 10 minutes.

3. Drain asparagus and toss with lemon juice and mustard crumbs. Yield: 4 servings.

Green Beans with Shallot Butter

Take advantage of fresh garden green beans and serve this as your next side dish. The flavor profile is simple yet elegant and abundant.

2 tbsp. butter

1 tbsp. olive oil

1/3 cup thinly sliced shallots

1 clove garlic, minced

1/4 tsp. salt

1/4 tsp. fresh cracked pepper

1 pound fresh green beans, ends trimmed

3 tbsp. slivered almonds

1. Heat 1 tbsp. of the butter and the oil in a small nonstick skillet until butter melts. Add shallots and garlic and cook over low heat 7 to 9 minutes, stirring occasionally, until tender. Stir in remaining butter, salt and pepper. Remove from heat.

2. Cook green beans uncovered in a large pot of boiling water 7 to 10 minutes until crisp-tender. Do not overcook. Drain well; transfer to a serving bowl.

3. Add shallot butter and almonds; toss to mix and coat. Serve immediately. Yield: 6 servings.

Black Bean Hummus

This awesome twist on hummus is great with fresh vegetables, wheat crackers and baked tortilla or pita chips. I don't actually measure the spices, but these amounts should be close. You can adjust the spices to suit your taste. This recipe is a big hit when I take it to gatherings.

1 can (15 oz.) black beans, drained and rinsed

1 can (15 oz.) garbanzo beans, mostly drained

1 tbsp. lemon juice

2 tsp. sesame oil

3 cloves garlic, minced

1 tsp. cumin

1/2 tsp. salt

1/4 tsp. cayenne pepper

1. In a blender or food processor, blend all ingredients until smooth and creamy. Yield: about 3 cups.

Pasta Primavera

This tasty meatless treasure comes from Cooking Light. The abundance of veggies remind me of dining al fresca on a warm summer evening, but this is certainly delicious any time of year. Serve with a nice crusty Artisan bread and a bottle of Chardonnay to share to round out the meal.

1-1/2 cups baby carrots

8 oz. cavatappi or fusilli pasta

1 tsp. olive oil

2 cups baby broccoli florets (or asparagus tips)

1/2 cup chopped onion

3/4 cup frozen baby peas

2 garlic cloves, minced

1/2 tsp. salt

1/4 tsp. cracked pepper

1/3 cup dry white wine

1/3 cup fat free half and half

1/4 cup heavy whipping cream

1 tbsp. lemon juice

1/4 cup grated reduced fat Parmesan cheese

Fresh basil, sliced, to taste (optional)

1. In a large saucepan, bring 2 quarts water and 1/2 tsp. salt to a boil; add carrots and cook for 3 minutes. Remove carrots with a slotted spoon. Add pasta to water; cook according to package directions.

2. Heat olive oil in a large skillet over medium-high heat. Add broccoli and onion; saute' for 3 minutes. Add carrots, peas, garlic, salt and pepper; saute' 2 minutes. Stir in wine, fat free half and half, cream and lemon juice; cook 1 minute. Add pasta and Parmesan cheese; stir to coat. Remove from heat; stir in basil if desired. Yield: 4 servings.

Grilled Pizza

This is no ordinary grilling recipe. Pizza cooked on the grill is so much better (and more fun) than pizza cooked in an oven. Serve it with a fresh salad and some ice cold microbrew on a hot summer night and prepare for rave reviews!

DOUGH

1 cup flat beer

2 tbsp. butter or margarine

2 tbsp. sugar

1 tsp. salt

2-1/2 cups all purpose flour

1 package active dry yeast (2-1/4 tsp.)

TOPPINGS

Olive oil

Pizza sauce (recipe below)

Seasonings: finely chopped garlic and fresh or dried herbs

Toppings: any combination of ham, pepperoni, sausage, chicken, grilled veggies, olives, pineapple, pepperoncini, jalapeno and desired cheese


1. For dough, dissolve yeast in warm beer (105º to 115º). Add butter, sugar, salt, and flour. Mix until dough forms a ball and cleans sides of bowl. Turn onto floured surface and knead until elastic (several minutes). Place in a greased bowl, turning to grease top. Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour. Punch down dough.

2. Divide dough into 4 balls. Roll on lightly floured surface and pat out dough to 1/4-inch thickness to make small circles. Brush each circle lightly with olive oil.

3. Spray hot grill rack with nonstick cooking spray to help prevent sticking. Vegetables such as mushrooms, bell peppers, yellow squash and zucchini need to be grilled before using them as toppings, so grill desired veggies until tender.

4. Place circles directly above medium coals (they will not fall through the grill rack). Grill circles, uncovered, until dough starts to bubble in spots on the top and the bottom is lightly browned. Turn over using tongs. Continue to grill until the other side is cooked but not browning (just a minute or two), then remove crusts from heat.

5. Brush each browned side of crust with sauce. Top with herbs, meats, vegetables, and cheese. Grill, covered, about 5 minutes until cheese melts, bottom of crust is crisp and pizza looks done. Yield: 4 individual pizzas.

*This delicious beer pizza dough comes from and old friend, Pam, on an old cooking board I used to frequent. Remains a favorite to this day.



PIZZA SAUCE

1 can (15 ounces) tomato puree

1/2 tsp. salt

1/4 tsp. pepper

1/4 tsp. garlic powder

1/4 tsp. dried basil

1/4 tsp. dried oregano

1/4 tsp. ground thyme


1. Combine all ingredients in a saucepan over medium heat.

2. When the sauce begins to bubble, reduce heat and simmer for 30 minutes, stirring often.

3. Remove the sauce from the heat and let it cool. Store in refrigerator or use immediately. Yield: 1-1/2 cups.