Apple Pie Crumble

Ingredients:

• 1  cooking spray, butter-flavored if possible

For the crust:

• 1 cup flour 
• 2 tsp. granulated sugar
• 1/4 tsp. table salt
• 3 Tbsp. unsalted butter, cut into small chunks
• 2 Tbsp. water, at room temp

For the filling:

• 4 medium fresh apples, peeled, cored and sliced 1/4-inch thick
• 1/4 cup granulated sugar
• 1 Tbsp. flour 
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1 tsp. fresh lemon juice
• 1 Tbsp. water, at room temp 

For the crumble:

• 2 Tbsp. unsalted butter, melted 
• 1/3 cup uncooked rolled oats 
• 5 Tbsp. flour
• 2 Tbsp. granulated sugar         

Makes 8 Servings (1 piece per serving)

1. Place oven rack in middle of oven. Preheat oven to 400ºF. Coat a 9-inch pie plate with cooking spray.
2. To make crust, combine flour, sugar and salt in bowl of a food processor fitted with a steel blade; whiz to combine. Scatter butter over flour mixture; pulse until dough resembles coarse meal. Slowly add water, adding another tablespoon if needed, until dough comes together. Place dough in prepared pan and press dough up sides and around bottom to form a crust; prick bottom of crust with a fork 5 or 6 times.
3. To make filling, combine all filling ingredients in a medium bowl and toss gently to combine; evenly spread filling over crust.
4. To make crumble, in a small saucepan, melt butter. Add oats, flour and sugar; stir to combine and scatter over apples.
5. Bake for 20 minutes. Reduce heat to 350ºF and continue baking until crust and crumble are golden and apples are juicy, about 30 to 40 minutes. If pie crust or crumble is getting too dark, cover with foil for last 20 minutes of baking. Let rest at least 30 minutes before slicing into 8 pieces and serving.

 

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears on www.weightwatchers.com. Who doesn't love homemade apple pie? You will not find this dessert at a restaurant. This warm treat gives you the combination of warm juicy apples mixed in with cinnamon and nutmeg topped with an oatmeal-like crumb topping all sitting on a homemade pie crust. I highly recommend using Granny Smith Apples in this recipe because they're very tart and great for baking. I also highly recommend adding a touch of ginger, almond and vanilla extracts to this pie for more flavor. Vanilla and almond and extracts always make desserts better.  This dessert takes time and effort but it's worth it.

 

Sauteed Chicken with White Wine & Mushrooms

Ingredients:

• 4 (1/4-lb.) chicken breast cutlets
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 tbsp. unsalted butter
• 1/2 lb. sliced white mushrooms
• 2 garlic cloves, minced
• 3/4 cup dry white wine
• 1 tbsp. dried rosemary

Makes 4 Servings (1 chicken cutlet & 1/4 cup mushroom sauce)

1. Sprinkle the chicken with 1/4 teaspoon of the salt and pepper. Spray a large skillet with nonstick spray and set over medium-high heat. Add the chicken and cook until browned and cooked through, about 5 minutes on each side. Transfer to a platter; keep warm.
2. Melt the butter in the skillet. Add the mushrooms, garlic and the remaining 1/4 teaspoon salt; cook, stirring, until the mushrooms are browned, about 3 minutes. Add the wine and rosemary; cook until most of the liquid evaporates, about 3  minutes longer. Spoon the mushroom sauce over the chicken.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. If you are ever craving upscale Italian food but you don't want to go out to a restaurant, this dinner is for you. Weekends for me usually include dinner and a movie. I wanted a simple Italian dinner and this dish looked quick, easy and tasty. Who doesn't enjoy the combination of chicken and white wine? I made this dinner and it was a delicious surprise. If you want to add more to the dish, I highly recommend adding a little oregano, some vegetables such as broccoli, bell peppers or asparagus, and or pasta for a more authentic Italian dish. If you add whole wheat pasta, the points value will increase by 3 points but it's worth it. 

Peanut Butter Choclate Chip Cupcake

Ingredients:

Cake:

• 1 cup unbleached all purpose flour
• 1 tsp. baking powder
• ¼ tsp. salt
• 6 tbsp. unsalted butter, at room temperature
• ¾ cup smooth all natural peanut butter, at room temperature
• ½ cup packed dark brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk
• 2 cups semi-sweet chocolate chips

Frosting:

• 6 ounces unsalted butter, room temperature
• 1/2 cup confectioners’ sugar
• 1/2 teaspoon salt
• 1 cup creamy peanut butter, natural (or if you want a smoother look, go not-natural)
• 1/2 teaspoon pure vanilla extract
• 1/2 cup whole milk

 

Makes 12 Cupcakes
For Cakes:

1. Preheat oven to 350 degrees.
2. Combine milk and vanilla in small bowl. Combine flour, baking powder and salt in bowl. Beat butter and sugars in mixer until light and fluffy. Add eggs and blend until smooth. Slowly mix in peanut butter.
3.  Add half the flour mixture and blend slowly. When fully incorporated, add milk mixture. Continue to blend slowly. Add remaining flour mixture and mix on low speed just until incorporated. Add chocolate chips and fold in by hand.
4.  Scoop into 12 lined baking cups and bake for about 22 minutes, or until tops spring back when lightly touched and the edges are golden brown.

For Frosting:

1. Combine sugar and salt in bowl. Combine milk and vanilla in bowl.
2. Beat butter and peanut butter in mixer until smooth and creamy. Alternately add sugar and milk mixture until fully incorporated. Add additional milk for a softer consistency.
3. Frost on top of cooled cupcakes.

 WW POINTS VALUE: Who knows?

 

Note: This is Candace Nelson's official recipe for the official Sprinkles Peanut Butter Chocolate Chip cupcake. I highly recommend visiting a Sprinkles cupcakery if you ever have the chance. It's a cute little cupcake boutique where they sell a wide variety of gourmet cupcakes. You can also buy the cupcake mixes at the boutique as well but I think it's more fun to make the Sprinkles Cupcakes from scratch. This gourmet cupcake is sort of like a healthy cupcake because it's packed with protein (from all the peanut butter). I made these cupcakes last weekend during the football playoffs and they were delicious. I didn't have any peanut butter on hand so I used almond butter instead. I also added 2 tablespoons of unsweetened cocoa powder along with the all-purpose flour as well as 1/2 teaspoon of almond extract for a little more almond and chocolate taste. The results were successful. I couldn't get away from the almond and chocolate flavors. You can use any kind of nut butter in this recipe and I  think the cupcakes will still be delicious. The combinations of nuts and chocolate is so heavenly when it's done right. These treats are the perfect after-dinner treat and great for a party or get- together. Chef Nelson, you have done it again with your gourmet cupcakes. For more information on Sprinkles Cupcakes, visit www.sprinkles.com.

 

Asparagus Risotto

Ingredients:

• 1/2 tsp. salt (for water)
• 1 pound uncooked asparagus, trimmed and cut into bite-size pieces
• cooking spray
• 1 Tbsp. unsalted butter   
• 3 small shallots, minced
• 1 cup uncooked Arborio rice 
• 1 Tbsp fresh lemon juice
• 4 cups low-sodium chicken broth
• 1/3 cup grated Parmesan cheese 
• 1/8 tsp table salt, or to taste 
• 1/8 tsp black pepper, or to taste     

Makes 6 Servings

1. Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Add asparagus to pot; blanch for 2 minutes. Immediately remove asparagus from pot and place them into ice water (to stop them from cooking and help retain their bright green color); set aside.
2. Coat a medium pot with cooking spray and set over medium heat; melt butter. Add shallots; cook, stirring frequently, until translucent, about 5 to 7 minutes. Add rice and toss to coat; cook for 2 minutes. Add lemon juice; cook, until all lemon juice has been absorbed, stirring continuously so rice does not stick to sides of pot, about 1 minute.
3. Meanwhile, bring broth to a simmer; keep warm.
4. Add 1/2 cup of hot broth to pot at a time; stir until absorbed. Repeat with remaining broth, making sure each addition of broth is absorbed before adding more. This process takes about 20 minutes.
5. When rice turns creamy and just done (should be slightly chewy and not mushy), remove pot from heat; add cheese and stir well. Stir in asparagus; season with salt and pepper.

WW POINTS VALUE: 5 pts (1 scant cup per serving)

 

Note: This recipe appears on www.weightwatchers.com. Rice is such a delicious comfort food especially when it's done right. Risotto is an Italian rice dish that is cooked in broth (meat, fish or vegetable-flavored) with onions, wine and butter cooked to a creamy consistency. Risotto also contains Parmesan cheese and Italian herbs which are key ingredients to making it creamy. Last night, I had baked halibut seasoned with bread crumbs, lemon juice, salt, freshly ground black pepper, Parmesan cheese and parsley and it was delicious. I wanted a delicious side dish to go with the fish and this risotto looked to good to pass up.  I love risotto and this asparagus risotto hit the spot. I used vegetable and turkey broth in this dish and the flavor was so heavenly. I also added dried herbs such as parsley, basil and majoram as well as garlic to this dish for a more Italian flavor. This dish also reminded me of the risotto I had at Magnolia's in Charleston, S.C. and I think I perfected the dish to a T (but added with asparagus). This dish is great as a main dish, side dish or even as a heavy snack. I highly recommend adding garlic and herbs because garlic and herbs always make a dish better. This dish goes well with fish, chicken, turkey, veal or even duck.

 

Cheesecake

Ingredients:

• 12 graham crackers (2 1/2-inch squares), made into crumbs
• 2 cups light cream cheese
• 1 cup fat-free sour cream
• 1/2 cup granulated sugar
• 2 tsp. vanilla extract
• 2 large eggs
• 2 tsp. grated lemon zest

Makes 16 Servings

1. Preheat the oven to 325 F; wrap the outside of a 10-inch springform pan with heavy-duty foil; then spray the inside entirely with nonstick spray. Press the graham cracker crumbs over the bottom and partially up the side of the pan.
2. In a large bowl, with an electric mixer on medium speed, beat the cream cheese, sour cream, sugar and vanilla until smooth. Add the eggs, one at a time, beating on low speed until blended; stir in the lemon zest. Pour the batter into the springform pan and set in a large roasting pan. Pour boiling water into the roasting pan to come halfway up the sides of the springform pan. Bake until almost completely set, 30-35 minutes.
3. Turn off the oven and prop open the door with a wooden spoon; leave the cake in the oven 30 minutes. Transfer to a rack and run a knife around the edge of the pan to release the cake. Cool completely, then refrigerate, covered, until ready to serve.

WW POINTS VALUE: 3 pts

 

Note: This recipe appears in the WW New Complete Cookbook. Who says you can't have your cheesecake and eat it too? You can enjoy this rich and classic dessert at home with healthy ingredients. I do highly recommend putting in 1 teaspoon each of ground cinnamon and  nutmeg because they give the crust more flavor.  I also recommend using almond, lemon, mint or any flavor extract in this cheesecake for your desire. This cheesecake is literally a labor of love but worth every bite of it in the end.

Grilled Fennel with Mixed Olives

Ingredients:

• 2 large fennel bulbs, trimmed and cut lengthwise into 2-inch wedges (do not core)
• 1/8 tsp. salt
• freshly ground black pepper
• 1/2 cup pitted mixed olives, roughly chopped
• 1 tbsp. extra-virgin olive oil
• 2 tsp. grated lemon zest
• 1 1/2 tsp. fresh lemon juice

Makes 4 (3/4-cup) Servings

1. Lightly coat a grill or grill pan with cooking spray and heat to medium-high.
2. Season fennel with salt and pepper. Grill until tender, 4-5 minutes per side. Transfer fennel to a cutting board and remove any tough core from wedges.
3. In a large bowl, toss fennel with olives, oil, lemon zest and lemon juice. Serve warm or at room temperature.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Just because it's cold outside, that doesn't mean you can't enjoy SOME summer cooking. You can make this dish indoors and it will still be yummy. I made this side dish alongside some seasoned pork chips and the combination was just delicious. This side dish goes well with chicken and meaty fish such as tuna, halibut, any kind of sea bass, cod, scrod or swordfish. This dish has a lemony-licorice taste to it along with the bursting flavors of the olives. This quick and easy side dish will certainly wake up your taste buds any time of the year.

Meat Loaf

Ingredients:

• 1 (6-oz.) can no-salt added tomato paste
• 1/2 cup dry red wine
• 1/2 cup water
• 1 garlic clove, minced
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• 1/4 tsp. salt
• freshly ground black pepper
• 1 lb. ground turkey breast
• 1 cup oatmeal
• 1 egg
• 1/2 cup shredded zucchini

Makes 8 Servings

1.  Preheat the oven to 350 F. Combine the tomato paste, wine, water, garlic, basil, oregano, salt and pepper in a small saucepan. Bring to a boil, the reduce the heat to low. Simmer, uncovered, for 15 minutes. Set aside.
2. Combine  turkey, oatmeal, egg, zucchini and 1/2 cup of the tomato mixture in a large bowl. Mix well. Shape into a loaf and place into an ungreased 8-x 4-inch loaf pan. Bake for 45 minutes. Discard any drippings. Pour 1/2 cup of the remaining tomato mixture over the top of the loaf. Bake for an additional 15 minutes.
3. Place on a serving platter. Cool for 10 minutes before slicing. Serve the remaining tomato sauce on the side.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the South Beach Diet book. It's cold outside and it's a great excuse to fire up the oven and cook comfort food. I never like meatloaf as a kid but now that I'm quite the home cook, meatloaf isn't so bad. This meatloaf uses ground turkey, shredded zucchini and oatmeal and it's delicious. If you don't have any dried oatmeal, use cooked brown rice or dried bread crumbs and your meatloaf will still be delicious. I also highly recommend adding  garlic to the turkey breast because garlic always makes everything better. The wine and tomato-herbed sauce is delicious in and on top of the meatloaf. If you have individual loaf pans, I highly recommend putting the meatloaf in them because they make perfect portion servings and you can easily wrap them up and freeze them.



Cracked Pepper Steak

Ingredients:

• 1 tbsp. cracked black pepper
• 1/2 tsp. dried rosemary
• 2 beef tenderloins, 1-inch thick (4-6 oz. each)
• 1 tbsp. margarine
• 1 tbsp. extra-virgin olive oil
• 1/4 cup brandy or dry red wine

Makes 2 Servings

1.  Combine the pepper and the rosemary in a large bowl. Coat both sides of the steak with the mixture.
2. Heat the margarine and oil in a skillet until hot. Add the steaks and cook over medium or medium-high heat for 5-7 minutes or until a thermometer inserted in the center registers 160 F (for medium).
3. Remove steaks from the skillet and cover to keep them warm.
4. Add the brandy to the skillet and bring to a boil over high heat, scraping particles from the bottom of the skillet. Boil for about 1 minute or until the liquid is reduced by half. Spoon the sauce over the steaks.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the South Beach Diet Book. If you're looking to kick-start your weight loss or your new healthy lifestyle, this quick and easy steak dinner is for you. You  can have your steak and eat it too because it's packed with protein and will quickly fill you up. Cooked alcohol mixed with herbs and cracked pepper is so delicious. I highly recommend adding a touch of garlic to this recipe because garlic makes everything better. If you want to add a little more flavor to this dish , use a flavored olive oil. You can visit www.TheImperialOlive.com for more details. 

Happy New Year!

Happy New Year!

How is everyone doing? I'm still cooking away at any recipe I can get my hands on. I know I haven't been up to snuff  but I'm still cooking and exploring new things. I hope to be on Instagram soon, have  more Twitter followers and maybe have a video or 2. But I still want to do the following things on my culinary bucket list:

 

• Cook side-by-side with Ina Garten and Emeril Lagasse
• Cook on the Rachael Ray or The Chew
• To have a celebrity chef or 2 over for dinner
• go to the South Beach, NYC or any Food & Wine Festival
• Have an Iron Chef Throwdown with Bobby Flay @ Boston College

You can follow me on my blog, on Twitter @bcpostergirl, on Pinterest and follow the board Once Upon a Stovetop as well as Facebook. Bon Appettite!