Keoke Coffee

Keoke Coffee

Time: 5 minutes. This cozy coffee drink makes a nice substitute for dessert after a big meal.

Yield: Serves 2

Ingredients

• 4 tablespoons each brandy, Kahlúa, and crème de cacao
• 3 cups freshly brewed hot coffee
• 4 tablespoons whipped cream (optional)

Preparation

Divide brandy, Kahlúa, and crème de cacao between two mugs. Add half of coffee to each. Top with whipped cream if you like.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories: 245 (0.0% from fat)

Protein: 0.4g

Fat: 0.0g (sat 0.0)

Carbohydrate: 19g

Fiber: 0.0g

Sodium: 7.1mg

Cholesterol: 0.0mg

Lime Chicken

Get the fresh taste of summer seasonings with minimal prep time required.

Prep Time:20 min

Start to Finish:2 hr 20 min

makes:4 servings

1/2	cup lime juice
1/4	cup chopped cilantro
1/8	teaspoon salt
1/8	teaspoon freshly ground black pepper
2	boneless skinless chicken breasts (about 12 oz)
1	teaspoon olive oil

1.	In resealable food-storage plastic bag, mix lime juice, cilantro, salt and black pepper. Rub chicken with oil; place in same bag, turning to coat chicken in lime mixture. Refrigerate 2 hours.
2.	Heat coals or gas grill for direct heat. Cover and grill chicken 4 to 6 inches from medium-high heat about 10 minutes per side or until a meat thermometer inserted in thickest portion reads 170°F and juices run clear.

Nutritional Information

1 Serving: Calories 120 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 50mg; Sodium 125mg; Total Carbohydrate 2g (Dietary Fiber 0g, Sugars 0g); Protein 18g Percent Daily Value*: Vitamin A 0%; Vitamin C 6%; Calcium 0%; Iron 4% Exchanges: 0 Other Carbohydrate; 0 Vegetable; 2 1/2 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 0
*Percent Daily Values are based on a 2,000 calorie diet.

©Copyright 2009, Rodale, Inc.

Cinnamon-Crusted Apple Walnut Raisin Pie

• Active Time: 30 minutes
  
• Total Time: 1 hour 30 minutes
  

INGREDIENTS

Dough

• 2 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1 tsp each ground cinnamon and salt
• 2 sticks (1 cup) cold unsalted butter
• 4 Tbsp cold water

Filling

• 4 Granny Smith apples (2 lb)
• 3 Jonagold apples (11/2 lb)
• 2/3 cup sugar
• 2 1/2 Tbsp cornstarch
• 3/4 cup chopped walnuts
• 1/2 cup golden raisins
• Egg wash (optional)
• 1 large egg
• 2 Tbsp heavy cream or milk
• Decorative coarse sugar (optional)
• Whipped heavy cream

PREPARATION

1. Dough: Pulse flour, sugar, cinnamon and salt in food processor to mix. Cut butter into 1/2-in. pieces, add to flour and pulse until mixture is crumbly. Add water; pulse just until dough begins to separate from sides of bowl. Gather and divide dough into two balls, one slightly larger than the other. Flatten into disks, wrap and refrigerate 30 minutes.

2. Place oven rack in lowest position. Place a square of foil on rack to catch any drips. Heat oven to 375ºF. You'll need a 9-in. pie plate.

3. Roll smaller disk of dough on lightly floured piece of wax paper to about a 12-in. round. Invert wax paper and dough into pie plate and peel off wax paper.

4. Roll out larger piece of dough on lightly floured wax paper to about a 13-in. round. With a small cookie cutter, cut out three vents near center of pastry round; set aside.

5. Filling: Peel, halve and core apples. Cut into 1/4-in. slices, then halve crosswise. Toss apples with filling ingredients; mound in pie shell. Invert wax paper with pastry round over filling, centering the vents. Remove wax paper. Trim any overhanging pastry and pinch together edges, fluting if desired. Brush with egg wash and sprinkle with sugar, if using.

6. Bake 20 minutes. Reduce heat to 350ºF. Bake 50 minutes or until apples in center feel tender. Cool on wire rack at least 1 hour before serving. Serve with whipped cream, if desired.

Garden Grilled Cheese Sandwich

• 8 slices White Bread
• 2 tablespoons Dijon-style prepared mustard
• 1 tablespoon reduced-fat mayonnaise
• ½ cup canned artichoke hearts, drained and finely chopped
• ¼ cup drained roasted red peppers, finely chopped
• 1 garlic clove, minced
• 2 cups shredded Colby-Jack cheese

Combine mustard and mayonnaise and spread lightly on one side of each bread slice.

In a small bowl combine remaining ingredients. Spread evenly over the mayonnaise side on four slices of bread and top with remaining four slices, mayonnaise-side down.

Spray a griddle or Panini maker with nonstick spray coating. Heat over medium high heat and toast sandwiches on both sides until lightly brown and cheese is melted.

Tip: check the salad bar at your local grocery store. Many times, you can purchase just the right amount of vegetables such as artichoke hearts and roasted red peppers, then you won't have a partial can or jar of vegetables remaining.

CORN BREAD

CORN BREAD

2 eggs

1½ cup flour

3 tsp. baking powder

1/8 tsp. salt

1½ cup corn meal

1 cup milk.

Combine the eggs, flour, baking powder, salt, corn meal and milk. Let sit for five minutes and bake at 400 ºF for 30 minutes.

Strawberry Smoothie

Strawberry Smoothie
(serves 4)

Ingredients

2 cups frozen strawberries

1 cup milk

2/3 cup strawberry yogurt

2 Sachets Gourmet Coffee

Directions

Place all ingredients in a blender. Cover and blend until smooth!

Chicken Ala King Recipe

1/2 cup chopped sweet green peppers
1 tablespoon cornstarch
1 cup reduced-fat chicken broth
1 cup skim milk or ½ cup cream
1/8 teaspoon black pepper
1/4 teaspoon poultry seasoning
¼ cup cooking sherry

1 cup diced cooked chicken breast
1/4 cup chopped pimentos
4 slices whole wheat bread, toasted
1 tablespoon snipped fresh parsley

Coat a nonstick 12-inch skillet with nonstick spray and warm over medium heat. Add the mushrooms and peppers, and saute until they are softened. Add 1 or 2 tablespoons of broth if the vegetables begin to stick. Combine the cornstarch with 1/4 cup of the broth and set aside. Add the remaining broth, milk, pepper, poultry seasoning, Worcestershire sauce, chicken and pimientos to the skillet. Bring to a boil over medium heat, stirring occasionally. Add the broth mixture and continue cooking until the sauce has thickened. Spoon over the toast and top with the parsley.

Makes 4 servings.

Variations: Serve over hot rice or fettuccini or toast.

Washington News

Florida tomato growers are lining up congressional support to seek restitution for millions of dollars in losses linked to the nation's salmonella outbreak. "We believe it is maybe $100 million or more in Florida," said J. Luis Rodriguez, trade adviser for Florida Farmers Inc. Florida growers, many with multistate operations, plan to work with members of Congress such as Rep. Allen Boyd, D-Panama City, to seek an appropriation. Rodriguez expects it will take about six weeks to document and tally the losses, according to Palm Beach Post.

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Food Safety Tip of the Day

Cutting boards are one of the most common kitchen items that causes cross contamination. A different cutting board should be used for raw meat, poultry and seafood than is used for preparing ready-to-eat foods like salads and fruits. The produce often is not cooked before being served, so any contaminants will not have a "kill step" prior to consumption.
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Couscous-Vegetable Salad

Zesty pesto and balsamic vinegar pair to flavor this pasta toss of colorful sautéed, crisp-tender vegetables.

Makes:6 servings

1 cup uncooked couscous

1 tablespoon olive or vegetable oil

1 medium zucchini, cut into 1/4-inch slices (2 cups)

medium yellow summer squash, cut into 1/4-inch slices (1 1/2 cups)

1 large red bell pepper, cut into 1-inch pieces

1/2 medium red onion, cut into 8 wedges

2 tablespoons balsamic or cider vinegar Cook zucchini, yellow squash, bell pepper and onion in oil about 5 minutes, stirring frequently, until crisp-tender. Toss couscous, vegetable mixture, pesto and vinegar in large bowl.