Almond Peach Muffins

Ingredients

• 1-1/2 cups all-purpose flour
• 1 cup sugar
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 2 eggs
• 1/2 cup canola oil
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon almond extract
• 1-1/4 cups chopped peeled fresh peaches
• 1/2 cup chopped almonds

 Directions

• In a large bowl, combine the flour, sugar, salt and baking soda. In another bowl, beat the eggs, oil and extracts; stir into dry ingredients just until moistened. Fold in peaches and almonds. Fill greased or paper-lined muffin cups three-fourths full.
• Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
  
  Editor's Note: A 14-1/2-ounce can of peaches, drained and chopped, may be substituted for the fresh peaches.

Pork Chops With Fresh Tomatoes,Garlic & Basil

Ingredients

• 2 tablespoons olive oil, divided
• 1 large onion, halved and thinly sliced
• 4 pork loin chops, 1 inch thick
• salt to taste
• black pepper to taste
• garlic powder to taste
• 1/2 pint red grape tomatoes, halved
• 1/2 pint yellow grape tomatoes, halved
• 3 cloves garlic, diced
• 1 tablespoon dried basil
• 2 1/2 teaspoons balsamic vinegar
• 4 ounces feta cheese, crumbled

Directions

1. Heat 1 tablespoon oil in a skillet over medium heat. Stir in the onion and cook until golden brown. Set aside.
2. Heat 1/2 tablespoon oil in the skillet. Season pork chops with salt, pepper, and garlic powder, and place in the skillet. Cook to desired doneness. Set aside and keep warm.
3. Heat remaining oil in the skillet. Return onions to skillet, and stir in tomatoes, garlic, and basil. Cook and stir about 3 minutes, until tomatoes are tender. Mix in balsamic vinegar, and season with salt and pepper. Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve.

Marinated Flat Iron Steak

Ingredients

• 3 tablespoons honey
• 3 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon white pepper
• 1 pinch salt
• 1 1/2 pounds flat iron steak

Directions

1. Whisk together the honey, vinegar, olive oil, lemon juice, Worcestershire sauce, tarragon, rosemary, garlic powder, white pepper, and salt. Pour into a resealable plastic bag and add the flat iron steak. Squeeze out excess air, seal, and marinate in the refrigerator at least 6 hours.
2. Preheat an outdoor grill for medium-high heat and lightly oil grate.
3. Remove the steak from the marinade, shake off excess, and discard the remaining marinade. Cook on preheated grill to desired degree of doneness, about 4 minutes per side for medium-rare.

Note: My friend sent this recipe to me and I can tell you it is awesome....

PIZZA PIE

Ingredients

• 1 15-ounce package (2 crusts) folded refrigerated unbaked piecrusts
• 1 tablespoon cornmeal
• 1/2 pound bulk Italian sausage or pork sausage
• 1/2 of a 3-1/2-ounce package sliced pepperoni
• 1 4-ounce can mushroom stems and pieces, drained
• 2 cups shredded mozzarella and/or cheddar cheese (8 ounces)
• 1 cup Hot and Spicy Pizza sauce
• 1 teaspoon milk or water

Directions

1. Let piecrusts stand at room temperature according to package directions. Lightly grease a 9-inch pie plate. Sprinkle pie plate with cornmeal. Set aside.
2. Meanwhile, cook sausage until brown; add pepperoni and heat through. Drain fat. Pat dry with paper towels to remove additional fat. Stir in mushrooms.
3. Unfold pie crusts. Transfer one of the crusts to prepared pie plate. Sprinkle one-third of the shredded cheese over bottom crust. Pour half of the Hot and Spicy Pizza Sauce over cheese. Top with the sausage-pepperoni mixture, another one-third of the shredded cheese, and the remaining Hot and Spicy Pizza Sauce. Top with remaining shredded cheese.
4. Cut several slits in remaining crust. Place top crust on filling. Trim and flute edge. Brush with milk or water.
5. Bake in a 425 degree F oven about 30 minutes or until pastry is golden and pie is heated through. Let stand 10 minutes before serving. Cut into wedges. Makes 6 servings.

Tomato Salad

Ingredients

• 3 tablespoons minced shallots
• 3 tablespoons red wine vinegar
• 1/2 teaspoon kosher salt plus more
• 1/2 teaspoon sugar
• 1/2 cup extra-virgin olive oil
• 5 large ripe beefsteak or heirloom tomatoes, cut into 1/2" slices
• 2 tablespoons rinsed salt-packed capers
• Freshly ground black pepper
• 10 fresh medium basil leaves, torn into approx. 1/2" pieces

Preparation

Combine shallots, vinegar, 1/2 teaspoon salt, and sugar in a small bowl. Gradually whisk in oil to blend. Set vinaigrette aside.

Arrange tomatoes on a large platter. Sprinkle capers over; season with salt and pepper. Scatter basil on top. Whisk vinaigrette again; drizzle over salad.

Broccoli & Cauliflower Casserole

Ingredients
• 1 16-ounce package frozen cauliflower florets
• 1 16-ounce package frozen broccoli cuts
• 1 large onion, chopped (1 cup)
• 2 tablespoons margarine or butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil, crushed
• 1/4 teaspoon pepper
• 1-1/4 cups milk
• 2 3-ounce packages cream cheese with chives, cut up
• 3/4 cup soft bread crumbs (about 1 slice of bread)
• 3 tablespoons grated Parmesan cheese
• 2 tablespoons margarine or butter, melted

directions

1. Cook broccoli and cauliflower according to package directions. Drain well. Place in a large saucepan. Set aside.
2. Meanwhile, cook onion in the 2 tablespoons margarine or butter until tender but not brown. Stir in flour, salt, garlic powder, basil, and pepper. Add milk. Cook and stir until thickened and bubbly. Add cream cheese. Stir until cheese melts. Stir into vegetable mixture. Turn into a 2-quart casserole.
3. Toss together bread crumbs, cheese, and the 2 tablespoons melted margarine or butter. Sprinkle over vegetable mixture. Bake, uncovered, in a 350 degree F oven for 25 to 30 minutes or until heated through. Makes 12 servings.
4. Make-Ahead Tip: Refrigerate unbaked casserole, covered, up to 1 day, and bake as directed. Or, freeze up to 1 month; thaw frozen casserole in refrigerator overnight, and bake for 40 to 45 minutes or until heated through

Glazed Meat Loaf

Ingredients

• 1/2 cup ketchup
• 1/3 cup brown sugar
• 1/4 cup lemon juice, divided
• 1 teaspoon mustard powder
• 2 pounds ground beef
• 3 slices bread, broken up into small pieces
• 1/4 cup chopped onion
• 1 egg, beaten
• 1 teaspoon beef bouillon granules

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl, combine the ketchup, brown sugar, 1 tablespoon lemon juice and mustard powder.
3. In a separate large bowl, combine the ground beef, bread, onion, egg, bouillon, remaining lemon juice and 1/3 of the ketchup mixture from the small bowl. Mix this well and place in a 5x9 inch loaf pan.
4. Bake at 350 degrees F (175 degrees C) for 1 hour, drain any excess fat, coat with remaining ketchup mixture and bake for 10 more minutes.

Grilled Wild Salmon

Ingredients

 

 8 fingerling potatoes (about 8 ounces)

4 small red onions, cut into 1-inch slices (about 1 pound) 

4 Vidalia spring onions, quartered (about 8 ounces)

4 cipollini onions (about 4 ounces)

2 cups sliced fennel (about 7 ounces)

1 tablespoon extravirgin olive oil

Cooking spray 

1/2 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided 

1 tablespoon chopped fennel fronds

1 tablespoon chopped fresh parsley

4 (6-ounce) salmon fillets 

2 cups pea tendrils or baby spinach 

1/4 cup Preserved Lemon Vinaigrette

Preparation

1. Prepare grill.
2. Place potatoes in a large pan of boiling water; cook 8 minutes or until tender. Add onions and sliced fennel; cook 3 minutes or until onions are tender. Drain and plunge into ice water; drain.
3. Toss vegetables with oil. Place vegetables on grill rack coated with cooking spray; grill 4 minutes on each side or until tender and lightly browned. Sprinkle with 1/4 teaspoon salt, 1/4 teaspoon pepper, fennel fronds, and parsley.
4. Sprinkle salmon with the remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Place salmon on grill rack coated with cooking spray, and grill 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 salmon fillet onto each of 4 plates. Toss pea tendrils with Preserved Lemon Vinaigrette. Place about 1/2 cup pea tendril mixture over salmon. Add 1 1/2 cups grilled vegetables to each serving, and serve immediately.

Chris Hastings, Hot and Hot Fish Club, Birmingham, Alabama, Cooking Light

Memorial Day Treat

Ingredients
4 large egg whites
1/4 teaspoon cream of tartar
1 1/4 cups sugar, divided
1 (8-ounce) carton plain fat-free yogurt
3/4 cup commercial crème fraîche
1 cup sliced strawberries
1 cup blackberries
1 cup blueberries

Preparation
1| Preheat oven to 250°.

2| Cover a baking sheet with parchment paper. Draw 8 (3-inch) circles on paper. Turn the paper over; secure with masking tape. Beat the egg whites and cream of tartar with a mixer at high speed until soft peaks form. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form (do not underbeat). Divide egg white mixture evenly among 8 drawn circles on baking sheet. Shape the meringues into nests with 1-inch sides using the back of a spoon. Bake at 250° for 1 hour. Turn oven off; cool meringues in closed oven for at least 2 hours or until completely dry. Carefully remove the meringues from paper.

3| Spoon yogurt onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels; let stand for 5 minutes. Scrape into a bowl using a rubber spatula. Combine 1/2 cup sugar, drained yogurt, and crème fraîche. Spoon the yogurt mixture evenly into the meringues. Top each serving with 2 tablespoons each of strawberries, blackberries, and blueberries.

Ingredients

• 2 tablespoons olive oil, divided
• 1 large onion, halved and thinly sliced
• 4 pork loin chops, 1 inch thick
• salt to taste
• black pepper to taste
• garlic powder to taste
• 1/2 pint red grape tomatoes, halved
• 1/2 pint yellow grape tomatoes, halved
• 3 cloves garlic, diced
• 1 tablespoon dried basil
• 2 1/2 teaspoons balsamic vinegar
• 4 ounces feta cheese, crumbled

Directions

1. Heat 1 tablespoon oil in a skillet over medium heat. Stir in the onion and cook until golden brown. Set aside.
2. Heat 1/2 tablespoon oil in the skillet. Season pork chops with salt, pepper, and garlic powder, and place in the skillet. Cook to desired doneness. Set aside and keep warm.
3. Heat remaining oil in the skillet. Return onions to skillet, and stir in tomatoes, garlic, and basil. Cook and stir about 3 minutes, until tomatoes are tender. Mix in balsamic vinegar, and season with salt and pepper. Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve.

Chocolate Covered Strawberries

Ingredients

• 16 ounces milk chocolate chips
• 2 tablespoons shortening
• 1 pound fresh strawberries with leaves

Directions

1. Insert toothpicks into the tops of the strawberries.
2. In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
3. Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool

Pizza Pie

Ingredients

• 1 15-ounce package (2 crusts) folded refrigerated unbaked piecrusts
• 1 tablespoon cornmeal
• 1/2 pound bulk Italian sausage or pork sausage
• 1/2 of a 3-1/2-ounce package sliced pepperoni
• 1 4-ounce can mushroom stems and pieces, drained
• 2 cups shredded mozzarella and/or cheddar cheese (8 ounces)
• 1 cup Hot and Spicy Pizza sauce
• 1 teaspoon milk or water

Directions

1. Let piecrusts stand at room temperature according to package directions. Lightly grease a 9-inch pie plate. Sprinkle pie plate with cornmeal. Set aside.
2. Meanwhile, cook sausage until brown; add pepperoni and heat through. Drain fat. Pat dry with paper towels to remove additional fat. Stir in mushrooms.
3. Unfold pie crusts. Transfer one of the crusts to prepared pie plate. Sprinkle one-third of the shredded cheese over bottom crust. Pour half of the Hot and Spicy Pizza Sauce over cheese. Top with the sausage-pepperoni mixture, another one-third of the shredded cheese, and the remaining Hot and Spicy Pizza Sauce. Top with remaining shredded cheese.
4. Cut several slits in remaining crust. Place top crust on filling. Trim and flute edge. Brush with milk or water.
5. Bake in a 425 degree F oven about 30 minutes or until pastry is golden and pie is heated through. Let stand 10 minutes before serving. Cut into wedges. Makes 6 servings.

Scott's Coast-to-Coast Famous Chicken Wings

Ingredients

• 1 gallon peanut oil
• 25 chicken wings, segmented and patted dry with paper towels
• 1/3 cup unsalted butter, melted
• 1/2 cup hot pepper sauce (such as Frank's RedHot®)
• 1 tablespoon garlic powder
• 1 tablespoon coarse-ground black pepper

Directions

1. Heat oil in a deep-fryer or kettle to 375 degrees F (190 degrees C).
2. Gently add the wings, one at a time, to the hot oil. Stir gently to assure the wings do not stick together. Fry the chicken wings in the preheated oil until cooked through and the are floating gently atop the oil, about 15 minutes. An instant-read thermometer inserted into the thickest part of the wing should read 180 degrees F (82 degrees C).
3. Stir the melted butter, hot pepper sauce, garlic powder, and black pepper together in a large mixing bowl until thoroughly combined. Add the cooked wings to the sauce and turn to coat; transfer to a serving platter.

Footnotes

Cook's Notes: For a 'medium hot' wing, add 1 tablespoon red pepper flakes to the wing sauce. For a truly 'hot' wing, add 2 tablespoon white vinegar, 1 tablespoon red pepper flakes, and 1 tablespoon of your favorite super-hot hot sauce to the wing sauce.

Asian Beef with Snow Peas

Ingredients

3 tablespoons soy sauce

2 tablespoons rice wine

1 tablespoon brown sugar

1/2 teaspoon cornstarch

1 tablespoon vegetable oil

1 tablespoon minced fresh ginger root

1 tablespoon minced garlic

1 pound beef round steak, cut into thin strips

8 ounces snow peas

Directions

1. In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
2. Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.

Slow Cooker Cilantro Lime Chicken

Ingredients

• 1 (16 ounce) jar salsa
• 1 (1.25 ounce) package dry taco seasoning mix
• 1 lime, juiced
• 3 tablespoons chopped fresh cilantro
• 3 pounds skinless, boneless chicken breast halves

Directions

1. Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine. Add the chicken breasts, and stir to coat with the salsa mixture. Cover the cooker, set to High, and cook until the chicken is very tender, about 4 hours. If desired, set cooker to Low and cook 6 to 8 hours. Shred chicken with 2 forks to serve.

• PORK LOIN
• 2 (7-oz.) packages mixed dried fruit bits
• 2 tablespoons dark brown sugar
• 1 tablespoon chopped fresh sage
• 1/4 teaspoon dried crushed red pepper
• 1 (4-lb.) boneless pork loin
• 1 1/2 teaspoons kosher salt, divided
• 1 1/2 teaspoons coarsely ground pepper, divided
• Kitchen string
• 2 tablespoons olive oil
• ROASTED PEARS AND ONIONS
• 6 firm, ripe Seckel pears*
• 2 tablespoons butter, melted
• 2 teaspoons fresh lemon juice
• 2 teaspoons honey**
• 1/4 teaspoon finely chopped fresh rosemary
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 2 (10-oz.) packages cipollini onions, peeled
• GLAZE
• 1/2 cup pear preserves
• GARNISH
• Fresh sage leaves

Preparation

1. 1. Prepare Pork Loin: Bring first 4 ingredients and 1 cup water to a boil in a small saucepan over medium-high heat. Cook 2 minutes, stirring once. Remove from heat, and cool completely (about 40 minutes).
2. 2. Meanwhile, butterfly pork by making a lengthwise cut down center of 1 flat side, cutting to within 1/2 inch of other side. (Do not cut all the way through pork.) Open pork, forming a rectangle, and place between 2 sheets of heavy-duty plastic wrap. Flatten to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle with 1/2 tsp. each salt and pepper.
3. 3. Spoon fruit mixture over pork, leaving a 1/2-inch border around edges. Roll up pork, jelly-roll fashion, starting at 1 long side. Tie with string at 1 1/2-inch intervals. Sprinkle with remaining 1 tsp. salt and 1 tsp. pepper.
4. 4. Preheat oven to 375°. Brown pork in hot oil in a large roasting pan over medium-high heat until browned on all sides (about 2 to 3 minutes per side). Place seam side down in pan.
5. 5. Prepare Roasted Pears and Onions: Cut pears in half lengthwise, and remove core. Stir together butter and next 5 ingredients. Stir in onions; gently stir in pear halves. Spoon mixture around roast in pan.
6. 6. Bake at 375° for 1 hour to 1 hour and 5 minutes or until a meat thermometer inserted into thickest portion of stuffing registers 135°, stirring pear mixture halfway through. Cover with aluminum foil, and let stand 15 minutes.
7. 7. Prepare Glaze: Microwave preserves in a microwave-safe bowl at HIGH 1 minute or until thoroughly heated. Pour warm preserves over pork. Slice pork, and serve with Roasted Pears and Onions and pan juices. Garnish, if desired.
8. *3 firm, ripe Bartlett pears may be substituted. Core each pear, and cut into 4 wedges.
9. **Sugar may be substituted.

This recipe was sent to me from a friend back home and it is delicious!!!
original recipe from http://southernliving.com/

Chili With Spaghetti Noodles

Nothing beats the cold weather outside than to have a big bowl of Chili inside. Try this recipe and i'm sure you will be back for more....

Ingredients

5 bay leaves 1 tsp. whole allspice 2 lb. lean ground beef 2 large onions, chopped (2 cups) 1/2 tsp. bottled minced garlic 2 Tbsp. chili powder 1 tsp. ground cinnamon 1/4 to 1/2 tsp. cayenne pepper 4 cups water 1 15-oz. can red kidney beans, rinsed and drained 1 8-oz. can tomato sauce 1 Tbsp. cider vinegar 1 tsp. Worcestershire sauce 1/2 tsp. salt 1/4 tsp. ground black pepper Hot cooked spaghetti (optional) Sliced green onion (optional) shredded Parmesan or cheddar cheese (optional)

Directions

1. For spice bag, place bay leaves and allspice in center of a double-thick 6-inch square of 100 percent-cotton cheesecloth. Bring up corners and tie with 100 percent-cotton kitchen string; set aside.
2. In a Dutch oven, cook ground beef, onions, and garlic until meat is brown. Drain off fat. Stir chili powder, cinnamon, and cayenne pepper into beef mixture in Dutch oven. Cook and stir for 1 minute. Stir in the water, beans, tomato sauce, vinegar, Worcestershire sauce, salt, and black pepper. Add spice bag. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Uncover; simmer for 15 to 20 minutes more or until desired consistency. Remove spice bag; discard. If desired, serve chili over spaghetti. If desired, top with sliced green onion and cheddar cheese.

Broccoli And Cauliflower Casserole

Ingredients
• 1 16-ounce package frozen cauliflower florets
• 1 16-ounce package frozen broccoli cuts
• 1 large onion, chopped (1 cup)
• 2 tablespoons margarine or butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil, crushed
• 1/4 teaspoon pepper
• 1-1/4 cups milk
• 2 3-ounce packages cream cheese with chives, cut up
• 3/4 cup soft bread crumbs (about 1 slice of bread)
• 3 tablespoons grated Parmesan cheese
• 2 tablespoons margarine or butter, melted

directions

1. Cook broccoli and cauliflower according to package directions. Drain well. Place in a large saucepan. Set aside.
2. Meanwhile, cook onion in the 2 tablespoons margarine or butter until tender but not brown. Stir in flour, salt, garlic powder, basil, and pepper. Add milk. Cook and stir until thickened and bubbly. Add cream cheese. Stir until cheese melts. Stir into vegetable mixture. Turn into a 2-quart casserole.
3. Toss together bread crumbs, cheese, and the 2 tablespoons melted margarine or butter. Sprinkle over vegetable mixture. Bake, uncovered, in a 350 degree F oven for 25 to 30 minutes or until heated through. Makes 12 servings.
4. Make-Ahead Tip: Refrigerate unbaked casserole, covered, up to 1 day, and bake as directed. Or, freeze up to 1 month; thaw frozen casserole in refrigerator overnight, and bake for 40 to 45 minutes or until heated through

Sheppards Pie By Kraft

What You Need

1-1/4

lb. red potatoes (about 4), cut into chunks

3

large cloves garlic

1

lb. extra-lean ground beef

2

Tbsp. flour

4

cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed

3/4

cup fat-free reduced-sodium beef broth

2

Tbsp. ketchup

3/4

cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

1/2

cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

Make It

COOK potatoes and garlic in boiling water in large saucepan 20 min. or until potatoes are tender. Meanwhile, brown meat in large nonstick skillet. Stir in flour; cook 1 min. Add mixed vegetables, broth and ketchup; cook 5 min., stirring frequently.

HEAT oven to 375°F. Drain potatoes; return to pan. Add sour cream; mash until potatoes are smooth and mixture is well blended. Stir in 1/4 cup cheese.
SPOON meat mixture into 8-inch square baking dish; cover with potatoes.
BAKE 18 min. Top with remaining cheese; bake 2 min. or until melted.

Kraft Kitchens Tips

Makeover - How We Did It

We took a classic recipe and gave it a makeover by replacing the butter in the mashed potatoes with both BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and KRAFT 2% Milk Shredded Cheddar for great taste and a creamy texture. In addition, we used extra-lean ground beef in place of regular ground beef. These small changes resulted in a savings of 90 calories and 15g of fat per serving.

Substitute

Substitute 1 cup BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese for the sour cream. Blend the cottage cheese in a blender until smooth before using as directed.

Substitute

Prepare using your favorite mix of frozen vegetables.

Pork Chops with Fresh Tomato, Onion, Garlic, and Feta

Ingredients

• 2 tablespoons olive oil, divided
• 1 large onion, halved and thinly sliced
• 4 pork loin chops, 1 inch thick
• salt to taste
• black pepper to taste
• garlic powder to taste
• 1/2 pint red grape tomatoes, halved
• 1/2 pint yellow grape tomatoes, halved
• 3 cloves garlic, diced
• 1 tablespoon dried basil
• 2 1/2 teaspoons balsamic vinegar
• 4 ounces feta cheese, crumbled

Directions

1. Heat 1 tablespoon oil in a skillet over medium heat. Stir in the onion and cook until golden brown. Set aside.
2. Heat 1/2 tablespoon oil in the skillet. Season pork chops with salt, pepper, and garlic powder, and place in the skillet. Cook to desired doneness. Set aside and keep warm.
3. Heat remaining oil in the skillet. Return onions to skillet, and stir in tomatoes, garlic, and basil. Cook and stir about 3 minutes, until tomatoes are tender. Mix in balsamic vinegar, and season with salt and pepper. Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve.

Crock Posole

These wintery days just call for the crock pot to be used. Nothing taste better than hot stew with cornbread or crackers or pour it over a bed of rice. Anything you do will work...Warms you from inside out...Delish :)

ingredients

• 2 14-1/2-ounces cans golden hominy, drained
• 1 4-ounce can chopped green chili peppers, undrained
• 1 medium onion, chopped (1/2 cup)
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts and/or or thighs, cut into 1-inch pieces
• 1 14-1/2 ounce can tomatoes, undrained and cut up
• 2 14-1/2 ounces cans reduced-sodium chicken broth
• 1 teaspoon dried oregano, crushed
• 1/2 teaspoon ground cumin
• 2 tablespoons snipped fresh cilantro
• Fat-free dairy sour cream (optional)

directions

Place hominy, chili peppers, onion, garlic, chicken, tomatoes, chicken broth, oregano, and cumin in a 3-1/2, 4-, or 5-quart crockery cooker. Cover and cook on low setting for 5 to 6 hours or on high setting for 2-1/2 to 3 hours. Stir in cilantro. Garnish each serving with fat-free sour cream, if desired. Makes 8 to 10 servings.

Whether you decide to make eating healthier a 2012 resolution or not, you might want to spend at least a day or two focusing on these fantastic foods, to at least allow your body to recover.

Here are 5 foods that will help your body detox from all the revelry.

Daikon Radish

This radish actually helps lower your cholesterol. You may be tempted to shred some on top of your bacon cheeseburger (and hey, no judgment!) but if you try it in a salad on a regular basis, you'll help reduce that heart attack risk.


Ginger

Cleaning, stomach-settling, what can't this amazing root do? Boil some in water, add it to your fried rice, or gnaw on it. Either way, you're doing your system a big old favor.


Whole Grains

Rather it's oatmeal, quinoa, or multi-grain (and sugar-free) bread, bulking up on your whole grains will do double duty. You'll be helping to lower your cholesterol from all that fatty meat you had during the holidays, and helping move everything through the colon. Ahhh, doesn't that feel better?



Kale/Collard Greens/Spinach

Those dark and leafy greens are perfect for bulking up on your iron without adding meat to your diet. Additionally, hello good digestion!


Berries

You know fruit is good for you, but some fruit is better than others. The berry family offers up antioxidants which are crazy good for you and your blood stream, while having the added benefit of being low in sugar.

FYI

What you eat is important for your health, yes, but did you realize that what you put in your mouth can have an effect on your beauty, too? Here, we identified five foods to include in your diet for glowing skin.

Sweet Potatoes

Keep your skin silky smooth by including sweet potatoes in your diet. They are rich in beta-carotene and, when ingested, are converted into vitamin A, a prime factor in keeping skin touchably soft, says Lisa Drayer, MA, RD, and nutritionist. Not a potato person? Carrots will do the trick, too.

Kiwi

Kiwi.

Any food with lots of vitamin C, like kiwi, oranges, and grapefruit, is a big skin saver, according to Drayer. Vitamin C stimulates collagen synthesis and protects against wrinkles. In a study done by the American Journal of Clinical Nutrition, women who had a diet high in vitamin C foods had noticeably less dryness and fewer wrinkles.

Dark Chocolate

Dark chocolate.

This has to be too good to be true, right? Wrong! Drayer says enjoying a small piece of dark chocolate will provide high levels of cocoa flavanols, which have been associated with softer, more hydrated skin. Notice we said small. Eating a jumbo Hershey's bar probably won't make you look or feel very good after the fact.

Yogurt

Yogurt.

Yogurt makes your skin and nails glow, according to Paula Simpson, international nutritionist and beauty expert. It's a good source of protein and has been found in clinical studies to help stimulate fat metabolism and whittle your waistline. An added bonus: Drayer says thanks to the biotin found in yogurt, it helps increase nail strength.

Nuts and seeds.

Snack on some almonds or sunflower seeds, says Robyn Flipse, MS, RD. They contain anti-inflammatory and immunity-enhancing nutrients, including vitamin E, that help reduce skin flare-ups.

Black-Eyed Pea Gumbo

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 5 stalks celery, chopped
• 2 cups chicken broth
• 1 cup brown rice
• 4 (15 ounce) cans black-eyed peas with liquid
• 1 (10 ounce) can diced tomatoes and green chiles
• 1 (14.5 ounce) can diced tomatoes
• 2 cloves garlic, finely chopped

Directions

1. Heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender. Pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic. Bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender. Add water if soup is too thick.

OMG, this Gumbo is awesome. To my serving, I added some cornbread, onions, little chow-chow.Wow, it is delicious....