Spicy Mango Salsa

Want a pretty, elegant topping that is good with just about any fish or meat? I have the solution for you. My Spicy Mango Salsa has just enough kick to tantalize the taste buds without over powering the entrée yet retains its refreshing quality.

This salsa is also good with 100% gluten free corn tortilla chips. And, the caloric count is lower because less is eaten per person than when served as a topping.

Just use your imagination. One more thing—this salsa/topping is free of all recognized allergens plus gluten. Now, I would call this one a winner!

Dijon Roasted Asparagus

This is the best asparagus recipe ever, retaining all of the crunch and taste without any compromises. The one and only thing to be mindful of is placing the asparagus spears in a single layer because the cheeses tend to “stick” the spears together. By laying the spears in a single layer, serving six to eight spears is a snap by simply using a knife to cut through the cheese layer. Broccolini, another term my program does not recognize, or Brussels sprouts may be used in place of the asparagus with equally success.

One Plate Meal for Two

When looking for a complete meal that will fit onto one plate, look no more. Even though the pesto is also good over chicken or pork, it is primarily a source of flavor. This is a really low calorie entree packed with lots of good "stuff". This plate is pretty and is a complete meal for one or two people. Enjoy!

Creamy Butternut Bisque

Nothing warms like a hot bowl on a blustery cold winter's day which is why I am so-o-o proud of this brand spanking new recipe. It took a fair amount of tweaking to get the seasoning just right on this mild soup, but I did win the battle. 

The most terrific aspect of this soup is the calorie count. When comparing calories to nutritional values, both are winners with this beauty, packing a huge wallop when looking at the nutrition needed for an entire day. One thing should be kept in mind. The calorie count is based on approximately 3/4 cup servings. 

Tomato Basil Soup

Okay, I'm on a comfort food kick these days. I discovered this dish while vacationing in the Smokies following New Years. The moment I got home, I began looking for the recipe. It took me a couple of tries BEFORE I hit on the secret that made the mountain version so wonderful which had the perfect combination of the smooth silkyness of puree, yet had cooked tomato bits for just the right amount of texture. I added just a few red pepper flakes for an additional hint of warmth.

Here is my recipe:
2 tablespoons olive oil
2 tablespoons butter
2 teaspoon kosher salt to taste
1  cup yellow onion, peeled and chopped
3 cloves garlic, minced
1/4 teaspoon Red pepper flakes to taste
1 14-ounce can diced tomatoes, undrained
1 6-ounce can tomato paste, gluten free
1/2 cup dried basil leaves
1/2 teaspoon dried thyme, finely crumbled
1/4 teaspoon Dried oregano -- crushed
3 cups chicken stock, made from scratch
4 large Roma tomatoes, diced

Here is how I made this wonderful soup:
1. Place olive oil, butter, salt, onion, garlic and red pepper flakes in an 8-quart stockpot over medium-low heat. Sauté the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown.

2. Dissolve cornstarch in 1/2 cup of chicken stock; set aside. Dice Roma tomatoes; set aside.

3. Add canned tomatoes including juices, basil, thyme and oregano. Stir in dissolved corn starch and remainder of chicken stock. Bring to a boil and simmer uncovered for 25 minutes. Using a hand food processor, puree soup.

4. Add diced tomatoes; simmer for an additional 15 minutes or until diced tomatoes are tender throughout.

5. Remove from heat; ladle into soup bowls and garnish with a fresh basil leaf, if desired. Enjoy!

Servings: 8

Cooking Times
Preparation Time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour and 15 minutes

Dietary Analysis:

·                     Items highlighted in yellow should be taken into careful consideration when looking at total food intake for the day.

·                     Items highlighted in green are indicate a low value when considering total food intake for the day.

Calories per serving: 137.01
Calories From Fat (45%) 61.26

% Daily Value
Total Fat 6.98g 11%
Saturated Fat 2.49g 12%
Cholesterol 7.63mg 3%
Sodium 670.69mg 28%
Potassium 894.61mg 26%
Total Carbohydrates 18.24g 6%
Fiber 5.56g 22%
Sugar 9.71g
Protein 4.48g 9%
Copper 0.35mg 18%
Energy 573.26
Glucose 4.54g
Iron 6.45mg 36%
Lactose 0g
Lysine 0.16g
Magnesium 69.51mg 17%
Manganese 0.78mg 39%
Net Carbohydrates 12.68g
Phosphorus 90.69mg 9%
Riboflavin 0.19mg 11%
Selenium 2.28mcg 3%
Thiamin 0.11mg 7%
Vitamin A 1523.81IU 30%
Vitamin B12 0.01mcg <1 p="p">Vitamin B6 0.35mg 18%
Vitamin C 30.82mg 51%
Vitamin D 2.13IU <1 p="p">Vitamin E 3.66mg 37%
Vitamin K 95.23mcg 119%
Zinc 0.88mg 6%

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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MY Tips for Keeping Fruits and Vegetables Fresh

I never buy groceries that someone doesn’t stop me to ask a question, usually about the produce they are purchasing. If I have so many constituents locally with questions, I thought some of you might also.

I have read many sources with various philosophies for keeping fruits and vegetables fresh. Many gave conflicting advice. Some talked about the microclimates within your refrigerator; others went into lengthy discussions of ethylene, a natural gas produced by all fruits and vegetables. I agreed with some of the advice and suggestions; others I did not.

Ain't Yo Mama's Sweet Potato Casserole--A New Twist to an Old Fav

All dressed up for Christmas! 

There is no way this baby can be mistaken for the sweet potato casserole covered either with marshmallows or a strudel topping all of us grew up enjoying. The sweet potato casserole I got from my mother contained eggs, which meant the actual assembly could not be more than 12 hours in advance. The filling part of this recipe can be made up to 48 hours prior, with the topping added just before going into the oven. This recipe will definitely make its public debut at my Christmas dinner. 

Stuffed Eggplant

Hey there folks! Looking for a meatless entree for lunch?  I have the perfect recipe just for you. Here you see this beautiful stuffed eggplant served on a leafy of curly green lettuce accompanied by home grown tomatoes. Oh, did I tell you the eggplants and the herbs were also home grown as well. This is one recipe that  you will definitely want to tuck away for your vegetarian friends. Besides, this one takes advantage of produce you may be growing in your backyard.

The key to this jewel is to select small eggplants, not more than 5-inches long. The larger ones tend to be bitter with large seeds. If that is your only option, do not despair. Instead of cutting the eggplant in half, simply slice the eggplant into 1-inch slices; place a scoop of the "filling" on top along with a generous helping of toasted gluten free bread crumbs. 

By now, along with the picture of this yummy side/luncheon entree, I probable have your curiosity at its peak. Want to know just how I did this? Well, Here's my recipe:

Summer Medley Casserole

One of Rick’s all time favorites, this is a terrific recipe that takes advantage of those tidbits of veggies that might be hanging around your refrigerator and summer's bounty. 

I often find myself with too many raw veggies to throw away, but not enough for a meal by themselves. The strength of this casserole is that the veggies retain their crunchy texture through the cooking process. 

Here is my recipe:
1 cup carrots, julienned
1 1/2 cups Ener-g bread crumbs, toasted
4 tablespoons butter
2 cups cauliflower florets
1 cup broccoli florets
1/2 cup sour cream
2 tablespoons heavy cream
3/4 cup queso (Mexican crumbling) cheese, grated
1 teaspoon salt  to taste

Easy Cheesy Squash Casserole

Thinking forward to the fall when cooler weather calls for comfort foods, I perfected this little recipe for you. 

Who can resist this creamy goodness?

 Although this baby takes advantage of summer's bounty, these veggies are easy to find all year. And, you want to know the good news? If you happen to be a backyard farmer like us, you just may have more on your hands than you can use. In that case, simply make up a few of these, but DO NOT COOK.  Label each with the date and the cooking instructions including the temperature and the time.  

When you want some comfort food when the days are short and the temperature outside is cold, just thaw one of these comforting culinary treasures and within 30 minutes, you will have a yummy side dish to sink your teeth into.

Here is my recipe:
2 tablespoons canola oil
4 tablespoon butter
1 1/2 cups Ener-G gluten free bread crumbs
3-4 medium yellow squash, thinly sliced
1/2 medium sweet red onion, thinly sliced
1/4 cup fresh Parmesan cheese, finely grated
1/2 cup four cheese blend, softened to room temperature
1/2 cup sour cream
1 teaspoon salt  to taste

Summer Harvest Update 2012

Veggies from our garden!

Just look at today's harvest! All of these yummy veggies just for me! 


My sweet husband put in three raised beds this year to grow vegetables--not enough to can, just enough to eat. Nevertheless, this was a huge undertaking requiring many man-hours! In addition, he planted veggies in several large containers.


Just look at the gorgeous purple and white marbled eggplant to the left. The beautiful tomatoes are an heirloom variety--truly a labor of love to grow. Bell peppers, squash and other types of peppers round out this one little grouping! 


There are cucumbers, watermelon and cantaloupe, plus okra and more to harvest. Everyday is like having your own personal Easter egg hunt--only with veggies!

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Good eating is ahead!

Marinated Veggie Kabobs

Super veggie kabobs here served over black Forbidden Rice, rice once reserved for the emperors of China. The longer these kabobs marinate, the better they are. Pair them with a marinated steak for a complete meal.

"Marinated Veggie Kabobs" served over Forbidden Rice.

1/4 cup olive oil
1/2 cup lemon juice
1/4 cup Dijon-style mustard
2 tablespoons maple syrup
3 cloves garlic, finely chopped
2 tablespoons fresh basil leaves, finely chopped
2 tablespoons fresh oregano, finely chopped
1 tablespoon fresh thyme, finely chopped
1 1/2 teaspoons salt
8 small mushrooms
16 cherry tomatoes
8 1 1/2-inch pieces zucchini
8 1 1/2-inch pieces yellow squash


1. In small bowl, mix together olive oil, lemon juice, mustard, syrup, garlic, herbs and salt. Set aside.


2. On 8 6-inch pre-soaked  wooden skewers, Thread vegetable onto skewers, beginning and ending with a cherry tomato,


3. Place skewers in container in a single layer. Pour marinade over skewers. Turn to coat. Marinate for a minimum of four hours or up to 24.


4. To cook, place grill plan over medium high heat. Place skewers on grill pan. Cook 4 to 5 minutes per side or until fork tender.


Servings: 4
Yield: 8 6-inch skewers


Cooking Times
Preparation Time: 30 minutes
Cooking Time: 10 minutes
Inactive Time: 8 hours
Total Time: 8 hours and 40 minutes

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Margaret's Homemade Chili Sauce

Going back home to visit my sick 86 year young uncle brought back bitter-sweet memories.

When I was in college, my grandparents always sent me home with something from the garden. My uncle picked right up where they left off, and this time was no different. Although he was very ill, I came away with a big bag of tomatoes and peppers and a recipe for home made chili sauce that I am going to share with you. 

Here is Margaret's recipe:
3 1/2 quarts tomatoes peeled and chopped
3 cups celery, chopped
2 cups onion, finely chopped
1 cup bell pepper, finely chopped
1/4 cup salt
1 cup vinegar
2 1/4 cups sugar
2 1/2 teaspoons pickling spices, tied in cloth


Here is how I did it:
1. In large sealable container, place chopped tomato, celery onion, bell pepper and salt. Mix and place in refrigerator overnight. Drain well.


2. Place tomato mixture in large stock pot over medium high heat. Add vinegar, sugar and pickling spice. Begin timing after mixture comes to a rolling boil. Cook for approximately 1 hour or until the desired of thickness is reached.


3. While sauce is cooking, place jars and lids (not rings) in boiling water. When sauce has reached desired thickness, remove jars from boiling water using tongs. Pour mixture into jars using a sterilized funnel, leaving 1/2-inch head space. Remove lids one at a time using a canning magnet. Place sterilized lid on jar; add ring and tighten. Place in cool place away from drafts. Thejars are sealed when you hear the classic "pop" and the air space in the lid is inverted.


Servings: 28             Yield: 3 1/2 pints


Preparation Time: 1 hour
Cooking Time: 1 hour
Inactive Time: 12 hours
Total Time: 14 hours


Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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Cauliflower 'N Bacon Casserole

This is one of those super easy casseroles that freezes well, so there is no reason not to keep a couple to keep on hand at all times. Approximately on-half of an average sized cauliflower is adequate for one. When I already have all my ingredients out, I go ahead and make another. I often divide one recipe into three of the really small two-person size pans. Pictured here is my full size recipe.

Cooked Cauliflower 'N Bacon Casserole

Here is my recipe:

4 tablespoons butter (no substitutes)
2 cups bread crumbs made from Ener-G Gluten White Rice Bread
1/2 cup whipping cream
1 teaspoon Jackie's Quick Bread Flour Blend
1/4 cup capers drained
8 slices bacon, fried crisp & finely crumbled
1 cup Asiago cheese, grated
1 pound cauliflower florets

 Here is how I did this:


1. Place an oven rack in the center of the oven. Preheat the oven to 350 degrees Fahrenheit. Spray 8 by 8-inch casserole dish with butter flavored cooking spray. Set aside.


2. In a large non-stick skillet, heat the butter over medium heat. Add the bread crumbs and cook, stirring constantly until all the butter has been absorbed and the bread crumbs are toasted, about 1 to 2 minutes. Set aside.

Out of freezer and about to be ready for oven.

3. In a medium bowl, whisk together the cream and flour. Add the capers, bacon and 1/2 cup of the Gruyere. Season with salt to taste. Add cauliflower and pour the mixture into prepared baking dish. Sprinkle remaining 1/2 cup of cheese; top with the toasted bread crumbs.


4. Bake for 35 to 40 minutes until the cheese has melted, and top is golden brown.

Casserole just out of oven.

Servings: 8


Calories Per Serving: 455


Main Dish Version can be made by increasing the amount of whipping cream to ¾ cup and add 1 cup cooked ham, cut into cubes, to cauliflower mixture. Follow remaining instructions. Yield: 8-10 servings


Author's Tip:
I always keep bread crumbs on hand, frozen. I buy two to three loaves of EnerG White Rice Bread. I break the slices into pieces, and working in batches, place broken bread slices in bowl of food processor. Using the highest continuing speed, I grind all the bread into fine crumbs, which I place in an airtight container in my freezer until needed.


Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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First Harvest of 2012

This year we put in three raised beds, plus several really large containers for our veggies to grow. We had been getting one or two of the tomatoes, small peppers and such. Today was the first we needed a container to bring inside.


This sampling does not reflect my kitchen herb garden which I will share with you later.

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Grilled Corn-on-the-Cob with Lemon Dill Butter

Corn-on-the-Cob of any kind is as southern as apple pie is American. This is one version that we like a lot and is the particular one we prepared on Memorial Day.

4 ears of corn

Lemon Dill Butter
4 tablespoons butter (no substitutes), softened
1 tablespoon fresh dill sprigs, finely chopped
2 teaspoons lemon juice
salt to taste


1. Gently pull back husk, but do not remove. Remove all corn silk with a brush. Soak the corn in water for about 30 minutes to prevent husk from burning.


2. While corn is soaking in water, preheat grill to medium heat, and  place butter, dill and lemon juice in a small mixing bowl. Using a wire whisk to thoroughly combine; set aside.


3. Take ears of corn out of water and pat dry. Lightly spread approximately one-half of Lemon Dill Butter and place corn on pre-heated grill. Cook about 5-8 minutes per side. When cooked, brush other half of Lemon Dill Butter and salt to taste. Place on platter, cover with aluminum foil to hold in heat while your meat of choice cooks.


Servings: 4


Preparation Time: 20 minutes
Cooking Time: 20 minutes
Inactive Time: 30 minutes


Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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Grandma's Cole Slaw

This recipe takes me way, way back to my childhood! My great-grandmother prepared this for almost every summer meal.

Here is my recipe:


5 cups fresh cabbage, cored and finely chopped
4 tablespoons mayonnaise
1 cup raisins
1 cup cranberries, dried sweetened
1 cup carrot, finely chopped
2 tablespoons sweet pickle relish
2 tablespoons sugar
4 tablespoons white vinegar
1 teaspoon salt


Here is how I did it:


1. In large bowl, thoroughly mix all ingredients, adding mayonnaise last
2. Cover, refrigerate for at least 30 minutes.
3. Stir to mix before serving


Servings: 8


Cooking Times
Preparation Time: 20 minutes
Inactive Time: 30 minutes
Total Time: 50 minutes


Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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Heirloom Tomato Salad

Sometimes finding that unique dish that all can eat and enjoy can be elusive, but not when heirloom tomatoes are in season. After all, what do you get when you combine fresh, heirloom tomatoes, goat cheese, capers, fresh basil and balsamic vinegar? An absolutely fab and beautiful salad to kill for. 

The great thing is that this beauty can be on the table in 12--count 'em--12 minutes or less. Now, how much easier can it possibly be?

 Here is my recipe:

1/4 cup balsamic vinegar

1 4-inch heirloom  tomatoes

2 tablespoons goat cheese, broken into small pieces

4 large Fresh basil Leaves, thinly sliced

1 tablespoon capers drained

Here is how I did it:

1. Place balsamic vinegar in small sauce pan over medium low heat. Heat until reduced by half, about 10 to12 minutes.

2. While balsamic vinegar reduces, divide one 4-inch heirloom tomato into eight equal parts. Place half one each of two salad plates. Sprinkle each with one-half of crumbled goat cheese, one-half of capers, and one half of basil strips.

3. Garnish each with a small spray of basil leaves. Drizzle each with one-half of balsamic vinegar.

Servings: 2

Calories Per Serving: 149.65

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Roasted Chicken Breast over Spaghetti with Vegetables

Making dinner on week nights can be tough. This meal in one is as nutritious as it is delicious. Simply add a side salad and a bowl of gluten free ice cream for a complete, satisfying meal.

Beautiful Meal in One

Roasted Chicken Breast

4 Chicken breasts, boneless and skinless

1 teaspoon salt

2 tablespoons olive oil divided

1 medium onion finely chopped

3 cloves garlic, finely minced

4 ounces button mushrooms sliced thin

1 large tomatoe, diced

1 tablespoon cornstarch dissolved in 2 tablespoons water

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1 cup white wine, divided

1 cup chicken stock

1. Preheat oven to 350 degrees Fahrenheit.

2. Season chicken breasts with salt. Place 1 tablespoon olive oil in sauce pan. Turn heat to medium high and place chicken breasts inn pan; brown on each side or about 2 to 3 minutes per side. Remove from pan and place in baking dish fitted with lid.

3. Add 1/2 cup wine to deglaze bottom of sauce pan. Add onions and garlic; cook until tender and fragrant which is about 4 to 5 minutes. Add remaining wine and mushrooms; continue to cook for an addition 2 minutes. Stir in cornstarch; continue to cook until liquid begins to thicken slightly. Stir in spices and remove from heat.

4. Pour vegetable mixture over chicken breasts in baking dish. Add chicken broth. Cover and cook for 15 minutes. Remove top and cook an additional 15 to 20  minutes or until thoroughly cooked, but not dry.

Spaghetti with Vegetables

1/2 cup butter

8 ounces corn spaghetti or linguini cooked

3 tablespoons olive oil, extra virgin

4 cloves garlic clove, minced

4 large green onion chopped

8 ounces button mushrooms sliced thin

1/2 cup white wine

1 crown broccoli florets

1 can (15 oz) diced tomatoes

1 tablespoon dried basil

1 1/2 tablespoons salt, divided

2 tablespoons fresh flat-leaf parsley, coarsely chopped

1. Place water, 1 tablespoon salt and butter in large sauce pan with 2 quarts water over medium-high heat. When water comes to rolling boil, place spaghetti in water. Turn heat to low and cook 10 minutes or to al dente.

2. While water is coming to a boil, place olive oil in medium skillet over medium heat. Add garlic, green onions and mushrooms to heated oil. Cook until vegetables are softened, about 4 to 6 minutes. Add broccoli and cook an additional 3 to five minutes or until broccoli is softened.

3. Pour white wine into pan to deglaze by scraping the little bits stuck to the bottom.

4. Add tomatoes, basil and salt. Cook only until tomatoes are thoroughly heated.

5. Drain pasta and top with vegetables.

To Serve:

Place drained spaghetti on four dinner plates. Top with vegetables. Place chicken breast on top of vegetables and spoon 2 to 3 tablespoons liquid from baking dish over chicken. Sprinkle entire plate with coarsely chopped fresh flat leaf parsley.

Servings: 4

Calories Per Serving: 1000

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Smoky Kale Chips

Look @ how beautiful & crispy! 

I enjoy surprising my quests with something a little off the beaten path. Smoky Kale Chips do just that. Here, I like the beautiful shades in the baked kale again the solid white of my serving dish against a purple backdrop & a floral napkin.

Here is my recipe:

8 large kale leaves
2 tablespoons olive oil, extra virgin
1/4 teaspoon salt
1 teaspoon smoked paprika

Here is how I made this:

1. Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.

2. Wash and dry kale leaves; remove stems and tear into two to three inch pieces. Add olive oil; toss to coat thoroughly. Set aside.

3. Mix salt and smoky paprika. Sprinkle over olive oil coated kale. Toss thoroughly to evenly distribute paprika mixture over leaves.

4. Spread kale leaves out in a single layer on baking sheets.  Place in preheated oven. Bake for 14 to 16 minutes or until crispy.

5. To serve, place in decorative serving bowl.

Servings: 4 Yield: 2 cups

Oven Temperature: 350°F

Amount Per Serving
Calories Per Serving: 134.42

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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