Potato Pancakes

Speaking of creamed potatoes, I am also a big fan of Potato Pancakes (recipe follows). The tender brown crust is absolutely divine. Using this recipe as a follow on to the Creamed Potato Casserole (click for recipe) is a perfect example of cook once, but eat two or more times. Since the pancakes have to be made from cold creamed potatoes, simply make enough creamed potatoes the first time. Besides, creamed potatoes will easily keep three to four days in the refrigerator if kept in a sealed container.

Here is my recipe:

4 large red potatoes peeled and cut into 1/2-inch cubes

2 cups water or enough to cover cubes potatoes

2 tablespoons butter (no substitutes)

1/4 cup heavy (whipping) cream, at room temperature

Here is how I make these pancakes:

1. Place pealed, cubed potatoes in large sauce pan. Cover with water, about  2 to 3 cups. Add butter. Turn heat to medium high; bring to a boil and reduce heat to medium-low.

2. Boil for 25 to 35 minutes or until potatoes are very soft. Remove from heat and drain. Add room temperature heavy cream; using an electric hand mixer, whip potatoes until creamed.

3. Place creamed potatoes in refrigerator until chilled completely, usually four hours to overnight.

4. To make pancakes, shape 1/4 cup chilled creamed potatoes into a thin pancake. Place pancake into a non-stick skillet over medium-high heat. Allow to cook about 3 to 4 minutes. Using a wide spatula, flip the pancake and cook another 3 to 4 minutes.

5. Repeat process until all pancakes are cooked.

Author's Notes:

1. Number of pancakes you can cook at one time depends on size of pan and the skill level of the person cooking the pancakes.

2. Work quickly, leaving uncooked pancakes in refrigerator until ready to be put into the skillet.

Servings: 8

Preparation Time: 30 minutes

Cooking Time: 1 hour and 20 minutes

Total Time: 1 hour and 50 minutes

Nutrition (per serving): 133 calories, 50 calories from fat, 5.6 g total fat, 17.8 mg cholesterol, 10.3 mg sodium, 569 mg potassium, 19.5 g carbohydrates, 1.3 g fiber, 1 sugar, 2.2  protein.

Recipe Type: and Grains, Brunch, Corn Free, Gluten Free, Peanut Free, Potatoes, Side Dish, Soy Free, Tree Nut Free, Vegetarian

Author: Dr. Jacquelyn P. Horne

Copyright: 2013

Potato Pancakes

Speaking of creamed potatoes, I am also a big fan of Potato Pancakes (recipe follows). The tender brown crust is absolutely divine. Using this recipe as a follow on to the Creamed Potato Casserole is a perfect example of cook once, but eat two or more times. Since the pancakes have to be made from cold creamed potatoes, simply make enough creamed potatoes the first time. Besides, creamed potatoes will easily keep three to four days in the refrigerator if kept in a sealed container.

Here is my recipe:

4 large red potatoes peeled and cut into 1/2-inch cubes

2 cups water or enough to cover cubes potatoes

2 tablespoons butter (no substitutes)

1/4 cup heavy (whipping) cream, at room temperature

Here is how I make these pancakes:

1. Place pealed, cubed potatoes in large sauce pan. Cover with water, about  2 to 3 cups. Add butter. Turn heat to medium high; bring to a boil and reduce heat to medium-low.

2. Boil for 25 to 35 minutes or until potatoes are very soft. Remove from heat and drain. Add room temperature heavy cream; using an electric hand mixer, whip potatoes until creamed.

3. Place creamed potatoes in refrigerator until chilled completely, usually four hours to overnight.

4. To make pancakes, shape 1/4 cup chilled creamed potatoes into a thin pancake. Place pancake into a non-stick skillet over medium-high heat. Allow to cook about 3 to 4 minutes. Using a wide spatula, flip the pancake and cook another 3 to 4 minutes.

5. Repeat process until all pancakes are cooked.

Author's Notes:

1. Number of pancakes you can cook at one time depends on size of pan and the skill level of the person cooking the pancakes.

2. Work quickly, leaving uncooked pancakes in refrigerator until ready to be put into the skillet.

Servings: 8

Preparation Time: 30 minutes

Cooking Time: 1 hour and 20 minutes

Total Time: 1 hour and 50 minutes

Nutrition (per serving): 133 calories, 50 calories from fat, 5.6 g total fat, 17.8 mg cholesterol, 10.3 mg sodium, 569 mg potassium, 19.5 g carbohydrates, 1.3 g fiber, 1 sugar, 2.2  protein.

Author: Dr. Jacquelyn P. Horne

Copyright: 2013

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Creamed Potato Casserole

Cooler weather calls for “stick-to-your-ribs” comfort food. When I ran across this recipe, I knew I had to try it. With a little tweaking and putting my spin on it, I am sharing my Creamed Potato Casserole (recipe follows).

I am a huge fan of creamed, not mashed, potatoes anyway. I shared how I make my creamed potatoes. Please note: if this particular step is replaced with instant potatoes or mashed potatoes, the results will be very different and not as—well—creamy.

Back to the point at hand, this particular dish just hit the spot with me. When you add cheese to creamed potatoes, well what can I say other than “Bring them babies on”. Another thing I especially enjoy about this dish is that it can be assembled, but not cooked, one day prior. Just be sure to allow casserole to come to room temperature before baking.

For those of you concerned about the calories or trying to cut back on casein in your diet, you might want to use low-fat milk or vegetable based milk. The taste, however, will not be the same.

Here are my recipes & how I put these together:

Creamed Potatoes:

4 large red potatoes peeled and cut into 1/2-inch cubes

2 cups water or enough to cover cubes potatoes

2 tablespoons butter (no substitutes)

1/4 cup heavy (whipping) cream, at room temperature

1. Place pealed, cubed potatoes in large sauce pan. Cover with water, about  2 to 3 cups. Add butter. Turn heat to medium high; bring to a boil and reduce heat to medium-low.

2. Boil for 25 to 35 minutes or until potatoes are very soft. Remove from heat and drain. Add room temperature heavy cream; using an electric hand mixer, whip potatoes until creamed.

Casserole:

2 cups creamed potatoes

1/2 cup sour cream at room temperature

4 ounces cream cheese, cut into 1/2-inch cubes, softened to room temperature

1 teaspoon dried chives

1/4 teaspoon garlic salt, with parsley

1/4 cup gluten free bread crumbs

1 tablespoon butter, melted

1/3 cup four cheese blend, room temperature

1. Preheat oven to 350 degrees Fahrenheit. Spray a1-quart casserole with gluten free non-stick cooking spray; set aside.

2. Place creamed potatoes, sour cream, cream cheese, chives, and garlic salt in a large mixing bowl. Use a wooden spoon to combine. Spoon into prepared casserole dish.

3. Combine butter and bread crumbs; sprinkle over creamed potato mixture.

4. Place uncooked casserole on aluminum baking sheet; place in preheated oven. Bake 50 to 60 minutes.

5. Remove from oven. Reposition rack to the top and turn oven temperature to broil. Sprinkle with four cheese blend; broil 3 to 5 minutes or until cheese begins to melt and brown lightly. Remove and serve immediately.

Servings: 6

Author’s Note: I keep bread crumbs that I made in my freezer at all times. Just bake a couple of loaves of your favorite bread, place in your food processor and about 30 of seconds later, you will have plenty of bread crumbs on hand for use when you need them. If you are short on time, a loaf of store bought certified gluten free bread will also work—just more expensive.

Oven Temperature: 350°F

Preparation Time: 30 minutes

Cooking Time: 1 hour and 20 minutes

Total Time: 1 hour and 50 minutes

Nutrition (per serving): 406 calories, 216 calories from fat, 24.6 g total fat, 64.5 mg cholesterol, 354 mg sodium, 926.6 mg potassium, 41 g carbohydrates, 2.9 g fiber, 2.8 g sugar, 7.4 g protein.

  

Author: Dr. Jacquelyn P. Horne

Copyright: 2013

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Roasted Vegetable Frittata

Love, love, love . . .  this wonderfully easy gluten free side dish. This hummer makes a huge dish. For me, that means I can divide into two halves, freezing one-half for later use or give to someone from my church who is shut in or sick. Pretty cool and yummy stuff, huh?

Don't like zucchini? No problem! Pick a veggie YOU like; slice/chop into a similar size and follow the same procedure. The results should be the same.

Smoky Ham and Bacon with Cheese Breakfast Quiche

Anything naturally gluten free is always a plus in my book, saving me the time and frustration of the trial-an-error of converting a traditional recipe to gluten free. A breakfast casserole is always a good choice when short on time. For us, a breakfast quiche is the perfect answer. I like to make up two or three, cook them and then put in my freezer just for those occasions when I don’t have time or feel like cooking. All you have to do is thaw, slice, heat and serve. And, when called on in a moments notice to produce a dish for someone else, you don’t have to think about time and energy.

Just look at the layers of delicious flavors all in one dish!

One of our favs is my Smoky Bacon and Ham with Cheese Quiche (recipe follows). With no crust, this one is naturally gluten free. Boy, when you combine bacon, smoked ham and cheese, you just about can’t get any better than this.

In addition to fab flavor, the terrific thing about this particular quiche is that it takes advantage of leftover ham or those few slices of bacon at the end of a package. Just about a perfect recipe!

Banana and Walnut Muffins with Banana Cream Frosting

I love making muffins and cupcakes. Why you might ask? These little fellows make perfect little gifts for friends or folks who might just drop by for a few minutes.

I especially like to take muffins and cupcakes to potlucks. Transporting is just so easy.

This particular recipe takes advantage of bananas that just may be past their prime. Rather than tossing them, turn them into a dessert as I have done here.

Cranberry-Nut Tassies

No one will believe that these tassies are gluten free! The best part of making these treats is that the dough is so-o-o much easier to work with than traditional flour. Happy Baking!!!

1/2 cup butter (no substitutes), softened
1 3-ounce package cream cheese, softened to room temperature
1 cup Jackie's Quick Bread Flour Blend  (Recipe)
1 egg
3/4 cup brown sugar firmly packed
1 tablespoon butter (no substitutes), melted
1 teaspoon vanilla
1# cup fresh cranberries, finely chopped
3 tablespoons walnuts, finely chopped

1. Preheat oven to 325 degrees Fahrenheit.

2. Place 1/2 cup butter and cream cheese in a small mixing bowl and beat until thoroughly using an electric mixer. Stir in flour mixture. Cover and chill approximately 1 hour or until dough is each to handle.

3. While dough is  chilling, place egg, brown sugar, 1 tablespoon of melted butter and vanilla in a medium mixing bowl. Mix to combine thoroughly. Stir in chopped cranberries and walnuts.

4. Remove dough from refrigerator, and working quickly, shape dough into 1-inch balls. Using a tempered tassie tamper, press dough into the bottom and up the the sides of mini muffin cups. Fill each with 1-2 teaspoons of cranberry-nut filling.

5. Place in a preheat oven and bake for 25 to 30 minutes or until filling is firm. Remove tassies from pans and cool completely on cooling racks.

Servings: 36

Recipe Type: Appetizer, Brunch, Cakes, Pastries, and Desserts, Dessert, Gluten Free, Holiday

Author: Dr. Jacquelyn P. Horne
Copyright: 2013

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Sweet Zucchini Nut Bread

Having become backyard farmers means lots of summer vegetables. Our zucchini are bearing really well. This is both good news and bad. What in the world do we do with all of this beautiful green squash.

We have always enjoyed a summer squash medley of yellow and zucchini with a small sweet onion sliced into thin rounds, all caramelized in a gluten free Italian Dressing. But, you can only eat so many until you grow really tired of this dish.

Grape-Fruity Chicken Salad

My Grape-Fruity Chicken Salad (recipe follows) is a variation of a recipe I inherited from my mother. The citrus zest just add a brightening touch to this recipe.

Living in the deep south where summers are long and hot makes cold salads and dishes of all sorts a necessity. This recipe is perfect for anything summer. Serve it as a luncheon entrée, a brunch choice or on a gluten free baguette slice as an appetizer—all are terrific.

Crustless Spinach and Mushroom Quiche

One of the foods that always gave my solace after a long day in the library when I was pounding out my doctorate was quiches of all kinds, so I drug out an old recipe, omitted the crust for Rick, added a couple of things and my Crustless Spinach and Mushroom Quiche (recipe follows) was born. Not only did this one bring back memories of long hours of research and studying, but this week it just plain old hit the spot. 

Naked Spinach and Muenster Quiche

Yummy, comfort food at its finest. The little white chunks of melted cream cheese is what puts this particular quiche into a category of all its own,. 

Here is my recipe:
1 tablespoon vegetable oil
1/2 cup onions, finely chopped
1 12-ounce package frozen spinach, thawed and squeezed dry
5 medium eggs , lightly beaten
2 1/2 cups Muenster cheese, finely grated
1/2 teaspoon salt
1/2 cup cream cheese, cut into 1/4-inch cubes

Southern Pecan Tassies

Tassies of all types are synonymous with holidays in the south. I typically have from one to four different types for all my parties, teas, etc. What I like about tassies is that they can be prepared and frozen for up to two months ahead of time.  I know that these are not stellar for nutrition, but are super starts for a terrific sweet finger food.

Crust:

1/2 cup butter (no substitutes), softened

1 3-ounce package cream cheese, softened to room temperature

1 cup Jackie's Quick Bread Flour Blend(Click for link to recipe)

1. Place 1/2 cup butter and cream cheese in a small mixing bowl and beat until thoroughly using an electric mixer. Stir in flour mixture. Cover and chill approximately 1 hour or until dough is each to handle.

2. Roll dough into approximately 1-inch balls; place one in each well of two 12-cup mini-muffin tins.

Filling:

2/3 can corn syrup

2 Tablespoons butter (no substitutes), melted

1 pinch salt

2 medium eggs

1/2 cup sugar

1 teaspoon vanilla extract

1 cup pecans, finely chopped

1. Preheat oven to 300 degrees Fahrenheit.

2. In large mixing bowl, mix corn syrup, butter, salt, eggs, sugar, vanilla and pecans. Spoon into dough lined muffin tins. Place in preheated oven; bake for 25-30 minutes or until golden brown and completely set in the center.

3. Allow to cool slightly before running a thin spatula around the rim of each tassie. Remove from muffin tin cups and place on cooling rack until completely cool. Place in airtight container at room temperature until ready to serve, up to three days.

Servings: 48

Oven Temperature: 300°F

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Inactive Time: 1 hour and 30 minutes

Total Time: 2 hours and 30 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.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories 78.78

Calories From Fat (65%) 51.23

% Daily Value

Total Fat 5.89g 9%

Saturated Fat 2.65g 13%

Cholesterol 18.49mg 6%

Sodium 27.97mg 1%

Potassium 19.85mg <1 o:p="o:p">

Total Carbohydrates 6.37g 2%

Fiber 0.25g 1%

Sugar 3.63g

Protein 0.77g 2%

Fiber 0.25g 1%

Copper 0.03mg 2%

Energy 329.62

Glucose 0.01g

Iron 0.11mg <1 o:p="o:p">

Lactose 0.16g

Lysine 0.05g

Magnesium 3.52mg <1 o:p="o:p">

Manganese 0.1mg 5%

Net Carbohydrates 6.12g

Phosphorus 15.76mg 2%

Riboflavin 0.02mg 1%

Selenium 0.84mcg 1%

Thiamin 0.02mg 1%

Vitamin A 149.96IU 3%

Vitamin B12 0.03mcg <1 o:p="o:p">

Vitamin B6 0.01mg <1 o:p="o:p">

Vitamin C 0.02mg <1 o:p="o:p">

Vitamin D 4.49IU 1%

Vitamin E 0.13mg 1%

Vitamin K 0.43mcg <1 o:p="o:p">

Zinc 0.17mg 1%

Author: Dr. Jacquelyn P. Horne

Copyright: 2011

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Ham and Shredded Potato Casserole

All of us cook way too much food for whatever the occasion, especially during the holiday season. This is a recipe to help you salvage your leftover meat. In this particular version, I am using some ham I had left, but you can substitute hamburger, turkey or beef. And as for the creamed soup, use whatever type you have on hand or like best. This particular recipe is intended to be used as a guide, not as an absolute. The beauty of this recipe is that it freezes perfectly, giving you an option for meals a little farther down the road when you may be just a tad bit busy to cook.

Now, let's talk turkey about the creamed soup. Every few months, I take a couple of days to make all sorts of creamed soups so that when I run across a yummy recipe, I can simply make it. I have been freezing them in 12 ounce portions which is about the size of a traditional can of soup. About 2 to 3 months is the shelf life in the freezer, so I try not to get too far ahead. The next round I make I am planning to can them in a water bath. I will let you know how that little experiment works out!

Don't get turned off by the high numbers for fat, sodium and cholesterol; yes, they are high than what I particularly need in those areas, but look at all the good things that fill this recipe. By changing to a leaned type of meat, such as turkey or chicken, the sodium and cholesterol counts should lower. 

Here is my recipe:
1/4 cup fresh parmesan cheese, finely grated
1 cup cheddar cheese, finely grated
3 cups potato, shredded
2 1/2 cups ham, cooked and cubed
1 can cream of celery soup (Click here for my gluten free version of cream of celery soup)
1/8 teaspoon paprika

Here is how I made this: 
1. Preheat oven to 400 degrees Fahrenheit. Spray an 11 by 7 inch baking dish with non-stick cooking spray.

2. Place both cheeses in a medium sized mixing bowl; mix and set aside.

3. Shred potatoes; squeeze out excess moisture. In medium mixing bowl, place shredded potatoes, ham and soup. Stir to combine thoroughly. Spoon into prepared baking dish. Bake for 35 to 40 minutes or until bubbly throughout and the edges are crisp and brown.

4. Sprinkle cheese evenly over the top. Return to the oven and bake another 6 to 8 minutes or until cheese is completely melted.

5. To garnish, sprinkle with a few dashes of paprika.

Servings: 8

Oven Temperature: 400°F

Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 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.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients.

Calories per serving: 340.42
Calories From Fat (31%) 107.05

% Daily Value
Total Fat 12.1g 19%
Saturated Fat 5.84g 29%
Cholesterol 78.38mg 26%
Sodium 1139.78mg 47%
Potassium 1032.12mg 29%
Total Carbohydrates 35.9g 12%
Fiber 4.12g 16%
Sugar 2.45g
Protein 22.28g 45%
Fiber 4.12g 16%
Copper 0.42mg 21%
Energy 1424.35
Glucose 0.57g
Iron 3.33mg 19%
Lactose 0.04g
Lysine 1.81g
Magnesium 66.69mg 17%
Manganese 0.36mg 18%
Net Carbohydrates 31.78g
Phosphorus 446.4mg 45%
Riboflavin 0.3mg 18%
Selenium 27.28mcg 39%
Thiamin 0.18mg 12%
Vitamin A 347.35IU 7%
Vitamin B12 0.5mcg 8%
Vitamin B6 0.68mg 34%
Vitamin C 40.27mg 67%
Vitamin D 5.46IU 1%
Vitamin E 0.53mg 5%
Vitamin K 3.72mcg 5%
Zinc 2.95mg 20%

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

Mock Bloody Mary

This one warms the insides on cool mornings, but without the buzz of the real stuff. I find it hard to believe that something that tastes so good can be full of antioxidants and other things that are also healthy for you.

Here is my recipe:

46 ounces V8 juice

1/2 teaspoon Tobasco sauce

2 Tablespoons Worcestershire sauce, gluten free

2 Tablespoons lemon juice

1/2 teaspoon salt

1 dash celery salt

Here is how I did this:

1. Place all ingredients into a medium sized pitcher, Stir until all ingredients are thoroughly mixed.

2. To serve, pour over ice. Garnish with a celery stalk and a dash of celery salt.

Servings: 7

Yield: 50 ounces

Preparation Time: 5 minutes

Total Time: 5 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.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients.

Calories Per Serving: 45

Calories From Fat (1%) 0.15

% Daily Value

Total Fat 0.06g <1 font="font">

Saturated Fat 0.01g <1 font="font">

Cholesterol 0mg 0%

Sodium 469.1mg 20%

Potassium 185.14mg 5%

Total Carbohydrates 3.66g 1%

Fiber 0.49g 2%

Sugar 1.7g 

Protein 0.35g <1 font="font">

Fiber 0.49g 2%

Copper 0.01mg <1 font="font">

Energy 188.28

Iron 0.33mg 2%

Lysine 0g 

Magnesium 9.59mg 2%

Manganese 0mg 0%

Net Carbohydrates 3.17g 

Phosphorus 11.84mg 1%

Riboflavin 0.01mg <1 font="font">

Selenium 0.04mcg <1 font="font">

Thiamin 0mg 0%

Vitamin A 290.94IU 6%

Vitamin B12 0mcg 0%

Vitamin B6 0mg 0%

Vitamin C 11.67mg 19%

itamin D 0IU 0%

Vitamin E 0.01mg <1 font="font">

Vitamin K 0.06mcg <1 font="font">

Zinc 0.06mg <1 font="font">

Author: Dr. Jacquelyn P. Horne

Copyright: 2012

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Mocha Meringue and Raspberry Cream Stackers

Looking for a gluten free dessert that will truly knock their socks off the next time you entertain? Well, your search is over. With the inspiration from a British vegetarian cookbook, I combined a couple of my own recipes to get the same classy look, but would still be gluten free. There is one tiny problem, however, this baby is not low cal. But, when you are going for the "WOW" effect, you can splurge once in a while. Now, just look at that gorgeous dessert! Pretty? YES!

Now, I bet you are chomping at the bits to find out just how I did this, well Here is my recipe:

PHL Sandwich

When my sweet husband was diagnosed as severely gluten intolerant, we thought sandwiches were gone forever. None of the commercially prepared sandwich bread tasted good to us. Most of it was pack-y and dry with very little flavor. 

That was until we bought our Cuisinart Bread Machine about a month ago. To get my confidence back in place, I decided I would begin with prepackaged mixes. To date I have tried both Hodgson Mill and Pamela's Bread Mix. Both are equally delicious! 

So, how do I decide which one to make? Depends on what I can find. Sometimes I can find one, but not the other. For example, the last grocery buying trip to our local Kroger yielded a Hodgson Mill Bread Mix right smack in the middle of wheat filled cookie mixes instead of in the section under the big "Gluten Free" sign on the other side of the store.

The recipe I am sharing with you is my husband's rendition of a BLT, and let me tell you. It is simply delicious! Try it and see for yourself!

Here is his recipe:
4 slices Boar's Head pancetta, thinly sliced
2 slices Pamela's Gluten-Free Bread (made from mix)
2 tablespoons Hellman's mayonnaise
2 leaves green leaf lettuce
1 3 1/2 inch heirloom  tomato
1/4 teaspoon salt  to taste


Here is how he did it:
1. Place four thin slices of pancetta in non-stick skillet over medium high heat. Cook until brown and crispy. When cooked, remove from skillet and place on a plate lined with two thicknesses of paper towel to drain. Set aside.


2. While pancetta cooks, cut two 1/2-inch slices from loaf of gluten free sandwich bread, made from one package of Pamela's Gluten Free Bread Mix. Spread all four half slice with 1/2 tablespoon Hellmann's Mayonnaise.


3. Place one lettuce leaf on each of two of the half slices of bread. Slice one 3 1/2-inch heirloom tomato into 1/3-inch slices, and place one slice on top of each piece of lettuce. Sprinkle each tomato slice very lightly with just a pinch of salt. Add two slices of crisp pancetta on top of each tomato slice, and then top each with second half slice of bread.


Servings: 2


Cooking Times
Preparation Time: 30 minutes
Cooking Time: 3 hours
Total Time: 3 hours and 30 minutes


Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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Pina Colada Soup

Pina Colada Soup

Cold soup makes a refreshing introduction to a summertime meal in the south.

Here is my recipe:

1 20-ounce can crushed pineapple, drained
1 8-ounce can Coconut Milk
3 tablespoons Fresh mint leaves, finely chopped
2 tablespoons Honey
1/2 Orange, zested & juiced
6 tablespoons shredded coconut
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground ginger
4 ounces light rum
Mint sprigs, for garnish

Here is how I did it:

1. Place all ingredients in the bowl of a food processor. Process continuously for 1 minute or until smooth.
2. Refrigerate covered for 4 hours or until thoroughly chilled.
3. To serve, pour soup into individual bowls. Garnish with a sprig of fresh mint.

Servings: 6

Preparation Time: 15 minutes
Inactive Time: 4 hours
Total Time: 4 hours and 15 minutes

Calories Per Serving: 157.99

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Chocolate Covered Strawberries

Very, very elegant! This jewels make a big impact for minimal effort.

The key to making these strawberries so special and festive are the tiny little appetizer spoons.

12 medium strawberries, washed & dried
6 cubes Plymouth Pantry almond bark
2 teaspoons  pecan meal

1. Cut almond bard into small pieces. Place in top of a double boiler over medium heat. Do not let the bottom of the top boiler come in  contact with the simmering water.

2. When bark has completely melted, holding strawberry by the stem, dip strawberry bottom two-thirds  of strawberry into melted bark.

3. Place each strawberry into an appetizer spoon; sprinkle with pecan meal and enjoy!

Servings: 12

Calories Per Serving: 46.45

Author: Dr. Jacquelyn P. Horne          Copyright: 2012

Author's Note: This brand of almond bark does contain soy lecithin and is produced in a facility that also hands milk and nut products.

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Dressed-Up Breakfast Polenta

This is an old comfort food from my childhood. When I would be sick or under the weather, my mom would prepare this for me. She knew I would eat just about anything with a lot of cheese. I just dressed it up a little to make it more sophisticated for an adult breakfast or brunch!

Here is my recipe:

1/2 cup sour cream

3 tablespoons maple syrup (pure, not maple flavored)

2 cups Jackie's Homemade Chicken Stock, divided.

2 1/2 cups water

1 1/2 teaspoons salt

3/4 cup yellow cornmeal (certified gluten free)

1/2 cup heavy cream
1/4 cup freshly grated Parmesan

1/2 cup Italian four-cheese blend

3 tablespoons butter (no substitutes), softened to room temperature

8 pieces smoked bacon

pinch salt

1/2 cup dried cranberries, currants or raisins

Here is how I put this old fav together:

Polenta:

1. In small bowl, whisk together sour cream, syrup and salt until smooth; set aside.

2. Bring 1 cup chicken stock, water and salt to a rolling boil in a large saucepan.  In separate saucepan, place butter and 1 cup chicken stock over low heat.

3. Gradually whisk cornmeal into first saucepan; reduce to low heat. Cook, stirring often to prevent polenta from settling to the bottom of the pan. Gradually add extra broth and butter mixture and heavy cream. Continue to cook until mixture thickens and cornmeal is tender, about 30 to 40 minutes. Remove from heat and add cheeses . Stir until cheeses melt.

Topping:

While polenta (cornmeal) is cooking, place bacon in large skillet over medium heat. Fry until crisp; drain on paper towel.

To Serve:

Transfer cooked polenta into 6 serving bowls. Top each with two  pieces of crisp bacon and sprinkle with dried cranberries, raisins or currants. Drizzle liberal amounts of sour cream mixture over polenta.

Servings: 6

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Total Time: 50 minutes

Nutrition (per serving): 673 calories, 386 calories from fat, 43.3 g total fat, 94.6 mg cholesterol, 1184.1 mg sodium, 256.3 mg potassium, 60.9g carbohydrates, 4.4 g fiber, 7 g sugar, 10.9 g protein.

Recipe Type: Breakfast, Breakfast Foods, Brunch, Gluten Free

Author: Dr. Jacquelyn P. Horne

Copyright: 2013

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