Skinny Mini Tarragon Lemon Mustard Soufflés (gluten-free)

A delightful gluten -free mini souffle that everyone will love!

Sometimes the culinary side of my brain starts talking to the lazy side of my brain. One day the conversation went like this, CS: “I wonder if I can make a soufflé that is mainly egg whites and then add some Saucy Mama Tarragon Lemon Mustard for flavor.” LS: “That sounds like too hard of challenge and what if it collapses?” CS: “Ahhh come on, it is fun to play in the kitchen! And we could add veggies and there is some prosciutto that has to be used up and baby spinach…and onion…”  LS: “Ohhh now that is sounding good ~ how about some cheese to?.” CS: “Sold! Come on it is time to play in the kitchen!”

Seriously now, this soufflé rocked! Gorgeous billowing puffs of egg whites infused with Saucy Mama Tarragon Lemon Mustard. Who could resist? I even made it gluten-free and low in fat! Need I say more? Let’s get cooking!

Right out of the oven ~ billowing with healthy ingredients!

Skinny Mini Tarragon Lemon Mustard Soufflé (gluten-free)

Ingredients:

6 egg whites

1/4 cup cornmeal

1 small onion, finely chopped

1/4 cup finely chopped sweet red pepper

1/4 cup chopped mushrooms

3 thin slices prosciutto, chopped

1 garlic clove, minced

2 teaspoons olive oil

2 cups fresh baby spinach, slightly chopped

1/3 cup gluten-free flour blend (all-purpose flour subs if you aren’t GF)

1/2 teaspoon salt

1/4 teaspoon pepper

 1/4 cup Saucy Mama Tarragon Lemon Mustard

1 cup plus 2 tablespoons low-free milk

1 egg yolk, lightly beaten

1/4 teaspoon cream of tartar

1/4 cup shredded Parmesan cheese

Gather a few fresh ingredients and you are redy to go!

Directions:

Place egg whites in a large bowl; let stand at room temperature for 30 minutes.

 Spray 7 ramekins with cooking spray and sprinkle with cornmeal.

 In a skillet, saute the onion, red pepper, mushrooms, prosciutto, and garlic in oil for 5 minutes.

Add spinach; cook until wilted. Stir in the flour (I used King Arthur Gluten-Free flour blend),

salt and pepper until blended.

Mix the mustard into the milk and gradually add to veggies in skillet. Bring to a boil and cook,

stirring for 2 minutes to thicken.

Transfer to a large bowl. Stir a small amount of the hot mixture into egg yolk; return all to the bowl, stir constantly until mixed. Set aside to cool.

In a large mixing bowl, whip egg whites and cream of tartar until stiff peaks form. Fold into vegetable mixture. Spoon into prepared ramekins. Sprinkle with cheese.

Bake at 350 degrees for 22-25 minutes or until tops are puffed and centers are set.

Serve immediately with a 1/2 teaspoon of Saucy Mama Tarragon Lemon Mustard and a sprig of parsley.

Serves 7 ~ one per serving.

*****

A lil' extra dot of Saucy Mama Tarragon Lemon Mustard goes on top!

Think of all the Saucy Mama possibilities!

There are 50 bloggers competing for $500 gift card along with a $500 spa gift card! WoWseRs in “Skinny Mama – Cooking with Mustard” Recipe Contest.  I love the Saucy Mama challenge that is presented before the bloggers, “recipes must adhere to guidlines for at least one nationally recognized diet plan like Jenny Craig, Weight Watchers, Dukan Diet, Biggest Loser Diet, low-calorie, low glycemic index diet, South Beach, HCG diet, and gluten-free.” I love to create healthy food, and I am always watching my weight. It gets so darn hard when you get as old as ME!

I do you need your help! I need votes on Facebook starting FEBRUARY 29th! ! Please head over to Saucy Mama’s Facebook contest page and vote for My Merry Cooking! Thanks and squeezes!

NOW THIS IS FOR YOU!!!

 * * * * *

I am hosting a Saucy Mama Mustard Giveaway! Saucy Mama is giving away three bottles of their delicious mustard to one lucky reader!  The Saucy Mama condiment kit will include: Saucy Mama Tarragon Lemon Mustard, Smoky Garlic Mustard and Saucy Mama Dijon! To participate, you can do any or all of the following; please leave a separate comment for each so I can count it as another entry:

1. Leave a comment telling me your favorite condiment.

2. “Like” Saucy Mama on Facebook and leave a comment there letting Saucy Mama what you think of my mustard cooking! 

This giveaway ends Monday, March 5 at 9PM EST; after that the winner will be randomly chosen and notified by email. 

Good luck to all!

Disclaimer: I was provided with Saucy Mama’s Mustard Products as mentioned above  for the purpose of the contest. All opinions are 100% mine. And I freely say, I LoVE Saucy Mama products!!!

* * * * *

CooKinG PhoTo ALbUm!

Sprinkle ramekins with cornmeal after spraying with oil.

Add the spinach after the veggies have cooked and softened!

Remember to add the milk with mustard slowly into the sauteed veggies!

Beat eggs to stiff form!

Fold the egg-veggie mixture into the stiff egg whites...ever so gently!

Ready for baking!

Gorgeous aren't they?

I was curious to see if I could remove Skinny MIni from the ramekin!

THANKS TO SAUCY MAMA FOR THE DELICIOUS FUN!

Saucy Mama Chickpea-Cashew Sandwich Spread or Dip

A great alternative to chicken salad!

I find entering recipe contests so rewarding! Take today’s challenge; create a healthy recipe with Saucy Mama mustard. So I brainstorm, I want a fast, easy, tasty vegetarian sandwich spread. I will confess I am not a vegetarian but I get so tired of meat. I love light healthy lunches. Plus, I love serving lil’ tea sandwiches. Take all this into account and presto my lil’ cooking brain starts tasting Saucy Mama Chickpea-Cashew Salad Sandwich Spread or Dip. I am tickled to offer you this recipe! I am so rewarded by today’s challenge because this one is a keeper! It is a great alternative to meat sandwich spreads. Perfect for vegetarians or for Meatless Monday, Gluten-Free and Heart Healthy diets! I ran a nutritional count on the spread.When 4 peeps are sharing this spread each would be consuming 243 calories, 33 g carbs, 12 g protein and 315 mg sodium! That makes my heart happy!

You all know, I am  in the Skinny Mama – Cooking with Mustard” Recipe Contest.  If you missed my Coho Salmon with Spicy Sunchoke Yogurt Topping click this link! The prize: a $500 gift card along with a $500 spa gift card!  I do you need your help! I need votes on Facebook so I can make it into the top 10 bloggers! At that point, Saucy Mama begins cooking up some mustard masterpieces….hopefully mine! Please head over to Saucy Mama’s Facebook contest page on February 29 and vote for My Merry Cooking!  Thanks and squeezes!That makes my heart happy!

NOW THIS IS FOR YOU!!!

* * * * *

I am hosting a Saucy Mama Mustard Giveaway! Saucy Mama is giving away three bottles of their delicious mustard to one lucky reader!  The Saucy Mama condiment kit will include: Saucy Mama Tarragon Lemon Mustard, Smoky Garlic Mustard and Saucy Mama Dijon! To participate, you can do any or all of the following; please leave a separate comment for each so I can count it as another entry:

1. Leave a comment telling me your favorite condiment.

2. “Like” Saucy Mama on Facebook and leave a comment there letting Saucy Mama what you think of my mustard cooking! 

This giveaway ends Monday, March 5 at 9PM EST; after that the winner will be randomly chosen and notified by email. 

Good luck to all!

Disclaimer: I was provided with Saucy Mama’s Mustard Products a for the purpose of the contest. All opinions are 100% mine.

*****

Saucy Mama Chickpea-Cashew Salad Sandwich Spread or Dip

How you serve this mock chicken spread is up to YOU!

*****

Saucy Mama Chickpea-Cashew Salad Sandwich Spread or Dip

Ingredients:

1 (16 oz) can chickpeas

1 celery stalk, cut in 1-inch pieces

1/4 cup parsley (before chopping)

1/2 cup dry roasted no salt cashews


1/3 cup Greek low fat yogurt

1 tablespoon Saucy Mama Champagne Honey Mustard

1 1/2 teaspoons Suzie’s Yellow Mustard

1/3 cup chopped red bell pepper

1/4 cup chopped green onions, green and white parts

1 tablespoon sweet or dill pickle relish

1 tablespoon lemon juice

2 teaspoons fresh lemon zest

1/2 tsp garlic powder

1/4 teaspoon salt

1/4 teaspoon ground pepper

Radish Shoots

Directions:

Rinse and drain chickpeas. Combine chickpeas, celery chunks, parsley, and cashews in a food processor.

Pulse a few times to chop finely. Add remaining ingredients and gently stir until well mixed. Taste and adjust seasoning.

Spoon chickpea mixture into a round bowl to form a mound. Refrigerate if not serving immediately.

When ready to serve, invert bowl to release chickpea-cashew salad mound onto a plate lined with radish shoots or lettuce leaves.

If not serving immediately, cover and refrigerate for up to 24 hours.

***

Serving ideas:

Serve on your favorite toasted bread or with crackers.

For an appetizer, spoon chickpea-cashew salad into butter lettuce cups as an easy to serve lettuce wraps!

***

Saucy Mama Chickpea-Cashew Salad Sandwich Spread or Dip Photo Album! 

Not too many ingredients in this delicious spread!

JUST in case you don't know ~ Chickpeas and Garbanzo Beans are the same!

Toss some of the ingredients in for a lil' whirl!

Chop until it looks like this! 3 pulses~ that's it!

Fold in the other ingredients by hand so it isn't too WeT!

Press into a bowl and invert to form a chickpea-cashwe spread mound!

Serve on lettuce leaves at your next PaRtY!

Or nibble on them when you are home alone! So healthy and delicious!

 ***

LoVe and HuGs to All! Stop by my house for some delicious mustard masterpieces!

Until next time, MERRY MUSTARD COOKING

p.s remember to VoTe!

When divided between 4 PeePs, here is the nutritional count!

I LoVe Saucy Mama Mustards Giveaway!

Chipotle Mustard Coho Salmon with Spicy Sunchoke Yogurt Sauce

As many of you know, I love Saucy Mama products! Last year I won the Saucy Mama’s FaBuLoUs FiVe BloGGinG recipe contest with an easy and delicious appetizer, Tarragon Mustard Hot Link Spirals with Saucy Mama Mascarpone. So I was delighted when I was asked to participate in this year’s contest, “Skinny Mama – Cooking with Mustard” Recipe Contest.

It was Christmas in February when I received a box of six Saucy Mama mustards. Two of the flavors were my old friends from last year: Tarragon Lemon Mustard and Saucy Mama Dijon Mustard. A new tasting experience was about to happen as I squeezed the bottle of Saucy Mama Chipotle Mustard ~ YuM, just the right spice to add some heat (think beef). Onward to Champagne Honey Mustard ~ Oh yeah baby, this is perfect for adding sweet mustard to dishes (think coleslaw).  Smoky Garlic Mustard was intriguing, and I immediately thought of Asian Cuisine. Lastly, Suzie’s Yellow Mustard ~ Wow, what a perfect tasting yellow mustard! NOW ya gotta know one thing about the GRAHAM FAM ~ we know our mustards! Mustard goes on everything in our home, I mean in our food! Think both sides of a grill cheese and tuna fish sandwiches ~  I told you, everything! The Suzie’s Yellow Mustard squeeze bottle is going to be empty before you know it!  The flavor was pure unlike some mustards that are murky! My problem is I could create one delicious mustard infused recipe for every day in a month! Hmmmm how will I ever limit myself?

There are 50 bloggers competing for $500 gift card along with a $500 spa gift card! WoWseRs in “Skinny Mama – Cooking with Mustard” Recipe Contest.  I love the Saucy Mama challenge that is presented before the bloggers, “recipes must adhere to guidlines for at least one nationally recognized diet plan like Jenny Craig, Weight Watchers, Dukan Diet, Biggest Loser Diet, low-calorie, low glycemic index diet, South Beach, HCG diet, and gluten-free.” I love to create healthy food, and I am always watching my weight. It gets so darn hard when you get as old as ME!

I do you need your help! I need votes on Facebook starting FEBRUARY 29th! ! Please head over to Saucy Mama’s facebook contest page and vote for My Merry Cooking! Thanks and squeezes!

NOW THIS IS FOR YOU!!!

 * * * * *

I am hosting a Saucy Mama Mustard Giveaway! Saucy Mama is giving away three bottles of their delicious mustard to one lucky reader!  The Saucy Mama condiment kit will include: Saucy Mama TarragonLemon Mustard, Smoky Garlic Mustard and Saucy Mama Dijon! To participate, you can do any or all of the following; please leave a separate comment for each so I can count it as another entry:

1. Leave a comment telling me your favorite condiment.

2. “Like” Saucy Mama on Facebook and leave a comment there letting Saucy Mama what you think of my mustard cooking! 

This giveaway ends Monday, March 5 at 9PM EST; after that the winner will be randomly chosen and notified by email. 

Good luck to all!

Disclaimer: I was provided with Saucy Mama’s Mustard Products as mentioned above  for the purpose of the contest. All opinions are 100% mine. And I freely say, I LoVE Saucy Mama products!!!

* * * * *

 

Finally, let’s get some Merry Mustard Cooking Done!

Coho Salmon with Spicy Sunchoke Yogurt Sauce

I created this recipe while staying at a time-share overlooking Avila Beach. I would go to the pier each day to buy fish. Let me say, now all of the fish came off the pier but it almost felt that way. It was fun traveling with my Saucy Mama mustards, they are definitely my flavorful friends.

My flavorful friends from Saucy Mama!

Coho Salmon with Spicy Sunchoke Yogurt & Mustard Sauce

Ingredients:

For the Fish:

2 (6 ounce) Coho Salmon Filets

1 Fresh lemon

2 teaspoons organic taco sasoning

***

For the Spicy Sunchoke Yogurt & Mustard Topping:

1/4 cup 2% Greek yogurt

2 tablespoons Saucy Mama Chipotle Mustard (additional if desired)

1/4 cup chopped Sunchoke (Jerusalem Artichoke), peel before chopping

1/4 cup chopped cilantro

1/4 cup chopped green onion

1 tablespoon lemon juice

1 teaspoon finely grated lemon zest

1/4-1/2 teaspoon ground cumin

***

Garnish and Plating: 

Plate fish on a bed of watercress or spinach

Radish sprouts on top of topping, if desired

Lemon slices ~ of course!

Directions:

Preheat broiler. Wipe the salmon dry with paper towels and squeeze lemon juice into the cavities.

Sprinkle taco seasoning on both sides of salmon  fillet.

Broil salmon on HIGH, 6″ under the broiler, for about 3 minutes on each side or until flaky inside. (Time is dependent on thickness of salmon fillet.)

Place cooked fish on individual plates lined with spinach or watercress. Top with a generous dollop of Spicy Sunchoke Yogurt & Mustard Topping.

To make Topping: Stir all Topping ingredients together. Add additional cumin and Chipotle Mustard to taste.

*****

The beauty of this recipe is not only in how appetizing and tasty it is and the outstanding nutritional count. Low-Sodium Diets would LoVe it because it is so full of flavor without reaching for the salt shaker! Low in calories it is perfect for South Beach Diet along with low-calorie diets! Here are some of the stats when the ingredients were inserted into a healthy analyzer:

Calories per serving		311
Total Fat		12g
	Saturated Fat	2.1g
	Polyunsaturated Fat	4 g
	Monounsaturated Fat	4 g
Cholesterol		90 mg
Sodium		170 g
Potassium		800 mg
Total Carbohydrate		6.5 g
	Dietary Fiber	1.5 g
	Sugars	1.1g
Protein		44 g

Vitamin A	4.1 %
Vitamin B-12	115.3 %
Vitamin B-6	45 %
Vitamin C	37 %
Vitamin D	0.0 %
Vitamin E	0.3 %
Calcium	11 %
Copper	9 %
Folate	4.5 %
Iron	7.5 %
Magnesium	15 %
Manganese	2.3 %
Niacin	61 %
Pantothenic Acid	15 %
Phosphorus	49 %
Riboflavin	17 %
Selenium	103 %
Thiamin	13.5 %
Zinc	6.5 %

Here are a few step-by-step photos!

Just a few ingredients to make this amazingly tasty and simple Coho Salmon dish!

Cut that fillet into two pieces! 6 ounces each!

Sunchoke or a Jerusalem Artichoke is what this lil' sunflower tuber is called!

Mix up all the topping ingredients at one time. Adjust to taste!

Coho Salmon with Spicy Sunchoke Yogurt Sauce

The coho salmon was so delicious especially when smothered in the Spicy Sunchoke Yogurt & Mustard Sauce! The sunchokes give a nutty flavor to the spicy lemon topping!

So tasty ~ love this topping! I will definitely be making it again ~ so healthy and low in calories!

I sure hope you try making this delicious healthy low calorie Saucy Mama Mustard Masterpiece~!!! Until next time, MERRY MUSTARD COOKING!

My room's view was as colorful as my Coho Salmon!

Seared Duck Breast with Fig-Orange-Rosemary Wine Sauce

Maple Leaf Farms Duck Breast ~ my Fave!

Anyone passing through my kitchen recently has noticed that I am on a FiG FrEnZy and a quest to DisCoVeR delighFuLDuck dishes! I must admit, I had not combined the two until now! For Valentine’s Dinner, I made an insanely good Rack of Lamb with Mint-Fig Balsamic Glaze. The figs earthy sweetness gained saltiness from a splash of Worcestershire sauce and blended with fig balsamic vinegar and Merlot for a perfectly balanced glaze. I enjoyed it so much I began to wonder how it would pair with DucK! I love cooking with duck because it is so easy to cook and always makes me feel like I’m celebrating something special. And shouldn’t we have at least one food celebration a week to rejoice in the blessings of being alive?

Not to get off of the subject of fabulous FiGGy DucK dishes and on to why we need to celebrate life with fabulous foods, I have to set MY scene for you. I am writing from a timeshare condo that overlooks the Pacific Ocean. My girlfriend’s family couldn’t use the remaining 4 nights of their stay so she generously donated them to ME! The getaway was perfect timing for me. I received sad news this week that my brother died. Reflection time by the sea would be ideal! The photo below is the view from the porch of my condo.

The view from my porch at Avila Beach!

Onward! I may be a lil’ quacked up sometimes but as I packed for my beach stay I grabbed a package of Maple Leaf Duck Breast from my freezer! I knew a delicious duck dinner would lift my spirit. The preparation was easy, the appearance brought joy, and the taste branded my palette; very therapeutic! I hope you take time to celebrate LiFe this week by preparing Seared Duck Breast with Fig-Orange-Rosemary Wine Sauce ~ xoxo

Seared Duck Breast with Fig-Orange-Rosemary Wine Sauce

Ingredients:

2 (7.5 oz each) Maple Leaf Boneless Duck Breast Filets, thawed

garlic salt and pepper

¼ cup Cabernet Sauvignon wine

1/4 cup orange marmalade

1/4 cup fig balsamic vinegar

1 1/2 tablespoons Worcestershire sauce

5 dried Black Mission Figs, stems removed

1 teaspoon fresh rosemary leaves (or more to taste, and a sprig for garnish)

1/4 teaspoon fresh ground black pepper

Directions:

Lightly garlic-salt and pepper each duck breast on both sides.

To make sauce: Combine the wine, marmalade, vinegar, Worcestershire sauce, and figs in a mini-food processor or blender; pulse to make fig paste. Combine fig paste and ¼ cup water in a small saucepan and cook on low heat while lamb is cooking. Add black pepper, taste and if needed, add additional wine, marmalade or vinegar to taste.

To cook duck: Place skin side down in a medium low preheated skillet, cover and cook 10 minutes. Turn duck over, cook covered for 5 minutes. Uncover, turn heat up to medium and turn duck skin side down to crisp for 2 minutes.

Turn heat to low, pour fig sauce over duck and simmer for about 3 minutes or until duck breast registers 145-150ºF degrees. Remove duck from pan, spoon on fig sauce and allow rest 4-5 minutes before serving. Serve with additional sauce and a sprig of rosemary. Serves 2.

STEP-BY-STEP PHOTOS

MAPLE LEAF DUCK is my favorite duck to cook!

Just a few ingredients because I am away from home! In the glass there is  Worcestershire sauce, Red Wine, and fig balsamic. Not shown in this photo is rosemary ~ Shhhh I went outside my condo and picked some! Oh yes, I have tried all sorts of orange marmalade, I actually like Smucker’s best. I find the fancier brands like the one above are too bitter.

Salt lightly because the sauce has Worcestershire sauce.

Lightly garlic-salt and pepper each duck breast on both sides.

If you love rosemary add a little more!

To make sauce: Combine the wine, marmalade, vinegar, Worcestershire sauce, and figs in a mini-food processor or blender; pulse to make fig paste. Combine fig paste and ¼ cup water in a small saucepan and cook on low heat while lamb is cooking. Add black pepper, taste and if needed, add additional wine, marmalade or vinegar to taste.

Not too hot or the duck skin will burn~ You goal is to render the fat!

Place skin side down in a medium low preheated skillet, cover and cook 10 minutes.

Ahhh just right! I love that Maple Leaf Farms duck breasts are already scored.

Turn duck over, cook covered for 5 minutes. Uncover, turn heat up to medium and turn duck skin side down to crisp for 2 minutes.

Duck Deliciousness is a-happening!

Turn heat to low, pour fig sauce over duck and simmer for about 3 minutes or until duck breast registers 145-150ºF degrees. Remove duck from pan, spoon on fig sauce and allow rest 4-5 minutes before serving. Serve with additional sauce and a sprig of rosemary.

Serve on a bed of watercress if you wish.

I loved making this easy duck dish in my lil’ condo kitchen overlooking the sea. It was the perfect collection of ingredients to bring a lil’ merry back into my soul.

Thanks to a Latte’ with Ott, A for hosting the Iron Chef Duck Challenge! And thank-you, Maple Leaf Farms Duck, for producing such delightfully delicious duck and for sponsoring duck recipe contests! You definitely have made me a HuGe FaN!

Until next time, Merry Cooking!

 

Brown Butter Cinnamon Bread Croutons!

Blueberry Crouton Pots & Apple Brown Butter Crouton Crumble

I am one of ten invited to take part of a fun bake off challenge. And you know me, I am always up for a culinary adventure especially when the challenge is to  take a dish and turn it into something else! The host of the contest is “a Latte’ with Ott, A’s“.

Taste of Home’s is the sponsor.

How the challenge works is Taste of Home gave us the same recipe, Cinnamon Raisin Bread.   Our challenge is to bake the bread and then create something else with it and blog about the recipe for that new item.

There were so many possibilities to do with the tasty Cinnamon Raisin Bread. By the way, my husband loved the bread, and he isn’t even a bread lover! I thought of several ways to recreate the bread: cinnamon bread french toast, bread pudding, baked crumble topping on ice cream, cinnamon bread tiramisu, cinnamon bread napoleon, and of course the everyone’s favorite right now, Cinnamon Bread Cake Pops!

Now what would you make with this beautiful cinnamon bread?

Well, after some thought I decided on making brown butter cinnamon bread croutons!

The fun thing about these croutons is that there are many ways you can use them. For example, make your granny’s homemade pudding and place the croutons on top! Next time you make bread pudding try these brown butter cinnamon bread croutons! Do you know someone who has a nut allergy? The perfect solution is using brown butter cinnamon bread croutons! You see, the nutty brown butter intensives the cinnamon bread and gives it a nutty flavor! If you make the croutons and then crumble it even finer you will have a tasty crumble topping. Or, crush the croutons and moisten with a little extra brown butter for cake pops. There are endless ways to use brown butter cinnamon bread croutons but all lead to one thing: nutty cinnamon-deliciousness! Enjoy!

Cinnamon Raisin Bread

A cinnamon sugar swirl decorates the middle of the bread and adds super flavor!

*****

Brown Butter Cinnamon Bread Croutons!

Ingredients:

1 loaf of Cinnamon Raisin Bread

1 cup salted butter

1/2 cup brown sugar

2 tablespoons maple syrup

1 teaspoon vanilla extract

zest from one lemon

Directions:

Cut the bread into 1/2-inch chunks, set aside.

In a large frying pan or saucepan, melt butter over medium heat, stirring frequently, until just beginning to turn golden brown, about 5 minutes.

Add brown sugar and maple syrup, continue to cook on medium 2 minutes or until sugar is melted. Add vanilla and lemon zest.

Toss cubed bread into frying pan, turn up heat to medium high and pan toast until bread has crisped slightly. Alternate method: bake in a 350 degree oven on a cookie sheet for 10 minutes or until crisp.

Yields: 4 cups of croutons

*****

Cut the bread into 1/2-inch cubes.

Cut the bread into 1/2-inch chunks, set aside.

Melt butter until golden brown.

In a large frying pan or saucepan, melt butter over medium heat, stirring frequently, until just beginning to turn golden brown, about 5 minutes.

This is the color of brown butter you are attempting to get!

Add brown sugar and maple syrup, continue to cook on medium 2 minutes or until sugar is melted. Add vanilla and lemon zest.

Toss cubed bread into frying pan, turn up heat to medium high and pan toast until bread has crisped slightly.

Alternate method: bake in a 350 degree oven on a cookie sheet for 10 minutes or until crisp.

********

So how did I use my Brown Butter Cinnamon Bread Croutons?

The day I made the croutons I had guests coming over for dinner and dessert. I always love to offer choices! So I made…

Blueberry Crouton Pots with Brandy Whipped Cream

Blueberry Crouton Pots & Apple Brown Butter Crouton Crumble

and

Apple Brown Butter Crouton Crumble

 Apple Brown Butter Crouton Crumble

For the Blueberry Blueberry Crouton Pots, all I did was add fresh blueberries and bake at 350 degrees for 20 minutes!

The whipped cream is fresh whipping cream, brown sugar and brandy extract.

To make the Apple Brown Butter Crouton Crumble:

I cooked 3 Granny Smith and 3 Pink Lady apples (peeled and chopped) in 1-cup apple juice.

Simmer until apples are soft and add sugar (1/4-cup), maple syrup (1-T), pumpkin pie spice (1 teaspoon), and nutmeg (1/2-teaspoon).

Spoon into ramekin bowls and top with Brown Butter Cinnamon Bread Croutons.

Bake for 20 minutes in a 350 degree oven. Top with Brandy Whipped Cream.

I sure hope you will try this fun a versatile recipe for Brown Butter Cinnamon Bread Croutons! Yum!

Grandma’s Broccoli Sausage Tater Tot Casserole “UPGRADE IT” NOW!

Sourdough Parsley Parmesan Crusted Broccoli Turkey Potato Casserole

Most of us can remember the classic Broccoli Casserole from our childhood. You know the casserole, buttery Ritz cracker topping, tons of melted cheeze, and overcooked frozen broccoli doused in canned mushroom soup. Sure, Grandma might have given it her touch with chicken or sausage or even peas. My grandma added tater tots instead of potatoes. Don’t get me wrong, tater tots are a good memory food for me, however, the ones I loved were crisp and from a fast food joint not getting soggy in a casserole. Truth be told, our family loves the casserole but in 2011 it is time for a nutrition make-over!

And WOW ~ what a merry make-over! Check out these numbers:

CALORIES:  877.9 per serving to 285 per serving!   67% DROP!

FAT:  74.4 g to  9.5 grams fat! 86% drop!

CHOLESTEROL: 174 mg to 57.9 mg! Down 67%.

SODIUM: 1,577 mg to 386 mg! 75% drop!

NOW that’s one healthy make-over!

*****

Fortunately, National Turkey Federation and Shape UP America! have collaborated to sponsor the “Upgrade IT!” Turkey Blogger Contest. Check out the Rules here LINK.   If you have a recipe that needs a 20ll nutrition make-over check this Meal Upgrade LINK

*****

Below is my original recipe, Grandma’s Broccoli Sausage Tater Tot Casserole followed by a merry  healthier upgraded version of my delicious, nutritious Merry’s Broccoli Turkey Potato Casserole. I upgraded it in at least 17 ways! More important, it was really packed with flavor and freshness. We really loved the recipe much more than Grandma’s (rest her soul). I loved it more than I thought I would  and it even has a very comforting taste, just like Grandma’s casserole. I’m so pleased I took this challenge! I can’t wait to have leftovers tomorrow!

Exchanges:

1.  97% lean ground turkey for pork sausage

2. 1 cup sweet potato cubes and 1 cup potato cubes for 2 cups tater tots

3. 16 ounces fat free ricotta cheese for 1/ 2 cup mayonnaise combined with  1 cup cheddar cheese

4. 1 cup fresh mushrooms and 1 cup fat free lower sodium chicken broth for 1 can of mushroom soup

5. 4 cups broccoli for 10 ounces frozen broccoli

6. 3 slices whole wheat sour dough, 1-T olive oil, 1-T parmesan cheese, 1/4-cup parsley for 1 stick of butter and 1 tube Ritz crackers

7. olive oil for butter and fat in sausage and mushroom soup

Added nutrition:

8. 1 cup red sweet bell peppers

9. 3 cloves fresh garlic

10. 1/4 cup parsley and 1 tablespoon fresh tarragon

11. ricotta cheese for cheddar cheese, mayonnaise, and cream in soup

12. sweet potatoes are the #1 most nutritious vegetable for 2011

Added Nutrition Method:

13. Steamed potatoes, sweet potatoes, and broccoli in microwave.

14. Made healthier crumb mix for top of casserole

15. Omitted added cheese and bacon

16. Cooked with fresh ingredients instead of processed foods

17. Lowered portion size from 6 servings to 8 portions

 ***************************************

DANGER ZONE ~ HIGH FAT, HIGH SODIUM, HIGH CALORIE!!!

Grandma’s Broccoli Sausage Tater Tot Casserole

Mix 2 eggs, 1/2 cup mayonnaise, 1 can cream of mushroom soup, 1 cup cheddar cheese, 2 cups tater tots, in a large casserole pan. Fry 1 pound sausage and broccoli until sausage is no longer pink inside. Add sausage and broccoli to casserole pan. Melt 1/2 cup butter and add 2 cups crushed Ritz crackers and 1/2 cup bacon bits. Sprinkle cracker crumbs on top of casserole. Serves 6. Bake 20 minutes.

*******************************************

Merry’s Broccoli Turkey Potato Casserole

***HEALTHY VERSION: LOW FAT, LOW SODIUM, LOW CALORIES***

A 67% drop in calories! A 86% drop in fat!

2011 Nutrition Plus Version

Merry’s Broccoli Turkey Potato Casserole

Ingredients:

1 cup sweet potato, peeled, cubed

1 cup white potato, peeled, cubed

4 cups fresh broccoli florets

2 tablespoons olive oil, divided

1 cup mushrooms

1 1/2 cup chopped onion

3 large cloves garlic, chopped

3 egg whites

1 cup fat free ricotta cheese

1/2 cup fat free cheddar cheese

1/4 cup low fat milk

1 cup fat free low sodium chicken broth

2 tablespoon parmesan cheese

2 teaspoon cornstarch

1 teaspoon garlic and herb salt-free seasoning

1 pound 97% lean ground turkey

1 cup chopped red sweet bell pepper

1/4 teaspoon crushed red pepper

1 teaspoon lemon and pepper seasoning salt or salt-free

1 teaspoon poultry seasoning

1 tablespoon chopped fresh tarragon

Topping:

3 slices whole wheat sourdough bread

1/4 cup fresh parsley

1/2 teaspoon lemon and pepper seasoning salt

1 tablespoon Parmesan cheese

1 tablespoon olive oil

 Directions:

Place sweet potatoes and white potatoes in a microwave safe container, cover, microwave for 5 minutes. Let sit for 2 minutes and uncover and set aside. Place broccoli in a microwave safe container, cover and microwave for 4 minutes, uncover and set side.

In a large skillet, heat 1-tablespoon olive oil on medium-high. Add mushrooms and onions and sauté for 6 minutes. Add garlic, cook 2-minutes; turn heat off. Combine in blender egg whites, ricotta cheese, cheddar cheese, low fat milk, chicken broth, parmesan cheese, cornstarch and garlic and herb salt-free seasoning and blend until smooth. Pour sauce onto onions and mushrooms, stir, and pour into casserole dish.

Add 1 tablespoon of oil to skillet and heat on medium high. Add garlic and sauté for 1-minute, add turkey, fresh red pepper, and crushed red pepper. Break turkey up with spatula and sauté and sprinkle with lemon and pepper seasoning and poultry seasoning. Cook until turkey is just turning from pink to white. Sprinkle in fresh tarragon and pour into casserole dish. Drain steamed sweet potatoes, potatoes and broccoli in colander and pour into casserole dish. Mix all ingredients together; set aside.

Place bread into a food processor or finely mince by hand. Process until bread resembles Panko breadcrumbs. Add parsley, lemon pepper, and Parmesan, process until well mixed. Add olive oil and process for 10 seconds. Pat on top of casserole. Bake for 25 minutes or until bubbly and crumbs have browned.  Serves 8

PHOTO ALBUM FROM A HEALTHY CASSEROLE!

Steamed potatoes and sweet potatoes swapped for tater tots!

YUM ~Fresh Steamed Broccoli exchanged for frozen broccoli!

Sauteed mushrooms, onions, and garlic with a low fat ricotta cheese sauce replaces mushroom soup and cheese.

Omit sausage and add lean turkey, red pepper, poultry seasoning, and fresh tarragon for a sausage like taste!

Fresh healthy ingredients update Grandma's casserole with nutrition!

Low calorie ingredients tossed in a low fat cheese sauce!

Toss out the butter, Ritz cracker and bacon topping! 2011, a time for sourdough and parsley crumb topping!

Now this is a casserole I can feel good about serving to the family!

Packed with flavor with a huge reduction in fat, calories, and sodium!

Thanks Grandma ~ I know you would have loved this merry make-over!

WHAT IF EVERYONE UPGRADED?

I found this interesting statement at Meal Upgrade, the link is above: “Here is a stunning fact: a comparison study recently conducted by Shape Up America! found that making one simple change when preparing favorite family meals – substituting turkey for certain cuts of beef, pork or chicken – produced an average savings of 108 calories per meal occasion. Now think about this: studies predict 71.2 million fewer cases of overweight and obesity and savings of $58 billion annually in medical expenses if Americans simply consume 100 fewer calories a day. So if everyone made simple upgrades to their meals, consider how we would all be much healthier.”

Judging

Three finalists will be chosen by our panel of culinary experts and chefs and their blogs and recipes will be featured here on the Meal Upgrade website!

Direct your readers to visit this site to vote for your entry! The top three finalists will compete in a Reader’s Choice competition where visitors

to the Meal Upgrade Calculator will vote for the Grand Prize winner.

G=Grandma M=Merry recipe: Amount Per Serving (8)
Calories                           G: 877.9		M: 289.0
Total Fat                          G: 74.4 g		M: 9.5 g
	Saturated Fat                  G:  35,0	M: 3.4 g
	Polyunsaturated Fat         G: 4.1	M: 0.7 g
	Monounsaturated Fat       G: 17.0	M: 2.2 g
Cholesterol              G: 174.0 mg		M: 57.9 mg
Sodium                           G:  1,577.7mg		M:      464.9 mg
Potassium                       G: 325.7 mg		M:488.1 mg
Total Carbohydrate            G:  31.2 g		M: 25.0 g
	Dietary Fiber                      G:  3.2 g	M: 3.9 g
	Sugars                              G: 2.7	G: 4.3 g
Protein                                 G: 23.5		27.4 g

Vitamin A                                G: 40.3	M: 69.6 %
Vitamin B-12                           G:  10.6	M: 2.7 %
Vitamin B-6                             G: 10.6	M: 18.4 %
Vitamin C                                  G: 57.5	M: 149.5 %
Vitamin D                                  G: 8.3	M: 3.2 %
Vitamin E                                 G: 15.7	M: 9.9 %
Calcium                                   G: 37.5	M: 18.9 %
Copper                                   G:    9.0%	M: 11.5 %
Folate                                    G: 22.4	M=13.2 %
Iron                                       G:     12.8	M=14.2 %
Magnesium                                G: 10    10.3	M=9.7 %
Manganese                        G:     21.7	M=26.4 %
Niacin                                 G: 11.3	M=10%
Pantothenic Acid                 G: 38	M=8.8 %
Phosphorus                         G: 38.2	M: 21.9 %
Riboflavin                             G: 22.2	M: 11.1 %
Selenium                             G: 16.5	M: 14.8 %
Thiamin                                  G: 16.9	M: 9.9 %
Zinc                                       G: 14.5	M: 7.3 %

Cherry Pecan Sugar Cookies

King Arthur Flour makes the BEST cookies!

I always love going to Lora Prange’s tea parties! Her delectable little finger sandwiches on homemade bread, delicately crafted cookies, showy petit fours, and eclairs are always perfect! The texture, the crunch and the appearance entice me to nibble on one more. About 10 years ago as I tried to daintily (I’m not to dainty) eat my perfect sugar cookie at her tea party, I asked,”What do you do to make all your baked goods so perfect?” She politely answered in her dainty way, “It is not me, I always use King Arthur Flour!” Well heck, why didn’t my mother ever teach me this baking trick? So for the last ten years I have been a faithful promoter and have baked with King Arthur Flours. I even put out the extra buck that they cost because I am guaranteed their flour is fresh enhancing my baked goods with flavor,quality and perfection. I’ve always been a Lora Prange wanna be and King Arthur helps me to bake a little more like her even though I’m still working on being dainty!  Anyway, here is my LoVeLy DaiNtY Cherry Pecan Sugar Cookies. I think they are  perfect just like Lora Prange and King Arthur’s Flours!

Thanks to A Latte ‘with Ott, A   King Arthur is sponsoring July’s Iron Challenge . I am using King Arthur Unbleached All Purpose Flour in my cookies today!  I was provided with a coupon for the flour to use in my recipe. All opinions are my own.

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Cherry Pecan Sugar Cookies

Ingredients:

2 ¼ cups King Arthur unbleached all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon  salt

1/4 teaspoon ground nutmeg

1 3/4 cups granulated sugar, divided

¼ teaspoon nutmeg

½ tablespoon finely grated lemon zest

2 ounces cream cheese, room temperature

6 tablespoons (1/3 cup melted) unsalted butter, melted

1/3 cup canola oil

1 large egg

1 tablespoon low fat milk

1/2 teaspoon almond extract

1 teaspoon lemon extract

1/2 cup dried Bing cherries

1/2 cup pecans, chopped

 Directions:

Adjust oven rack to middle position. Line 2 large baking sheets (larger than 16 ½-inches by 12 ½-inches with parchment paper. 

Whisk flour, baking powder, baking soda, salt, and nutmeg in a medium bowl; set aside.

Pour 1 ½-cups sugar into a mixing bowl. Place the remaining 1/4-cup sugar in a shallow bowl and mix with nutmeg to dip cookie balls in later; set aside. 

Add cream cheese and lemon zest to the sugar in the mixing bowl. Beat mixture 1-minute on medium speed, and then add warm butter, beat 30 seconds. Slowly add oil until incorporated. Add egg, milk, almond extract, and lemon extract; beat until smooth. Remove mixing attachment and fold in flour mix, with a rubber spatula, until almost incorporate. Add cherries and pecans to cookie dough and fold until soft uniform dough forms. Divide dough into 24 equal pieces on cookie sheets and place into the freezer for 10 minutes while oven heats. Heat oven to 350 degrees. 

Remove one pan of cookies from freezer after 10 minutes of cooling. Roll each piece of dough into a ball, roll balls in nutmeg sugar and replace onto the parchment lined cookie sheet about 2-inches apart. Flatten cookies slightly with the back of a glass. Place in 350 degree oven.  Bake 7-minutes, turn pan and bake another 7-minues or until cookies are just beginning to turn golden brown around the edges. Cool cookies on wire rack.

Meanwhile, while the first pan of cookies is baking, remove the remaining pan of cookies from freezer and repeat rolling dough steps. Bake cookies and cool on rack.

Yields: 24 chunky delicious cherry pecan sugar cookies

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My CheRRy PeCaN SuGaR CooKiEs Photo Album ~

I LoVe baking with King Arthur Flours!

Ready to beat the cream cheese, lemon zest, and sugar.

Fold the wet ingredients into the dry!

Plop the cookie dough onto parchment papered cookie sheet, free 10-minutes!

Roll in nutmeg sugar and flatten with the bottom of a glass.

O YUMMY! Lora Prange would be proud of ME!

You might see that some of my cookies are a little browner than others ~ there is a story behind that! Some of the Graham Clan like crispy cookies while others like a chewier cookie. I take care of the battle by just baking my second pan of cookies about 3 minutes longer ~

please bake to please you FaMiLy!

For more delicious King Arthur recipes check this link out!