Scalloped Potatoes

Often confused with au gratin potatoes, this side dish is its saucier cousin.

Scalloped Potatoes
Adapted from Betty Crocker "Heart Health Edition Cookbook"
3 servings

Ingredients:
1 1/2 tbsp, plus 1/2 tbsp unsalted butter
1 small onion, finely chopped
1 1/2 tbsp all-purpose flour
1/2 tsp salt
1/8 tsp ground black pepper
1 1/4 cups milk
3-4 medium potatoes, peeled and thinly sliced

1. Preheat oven to 350F degrees.

2. Place the potatoes in a medium casserole dish.

3. In a medium saucepan, melt 1 1/2 tbsp butter over medium heat. Cook the onion in the butter until tender.

4. Stir in flour, salt, and pepper. Continue stirring until smooth and bubbly. Remove from heat.

5. Stir in milk. Heat to boiling, constantly stirring.

6. Pour the sauce over the potatoes. Sprinkle with the remaining 1/2 tbsp butter.

7. Cover and bake for 30 minutes. Remove cover and continue baking for another 30-45 minutes, until the potatoes are tender and start to slightly brown.

8. Enjoy!

Nutritional Info per Serving:
Calories 258; Total Fat 7g; Cholesterol 19mg; Sodium 450mg; Total Carbs 43g; Protein 8g

Chicken Chili

A tasty alternative to traditional beef chili, this recipe packs an extra kick thanks to the ground coriander. Serve it over a bed of rice and garnish with grated cheddar cheese.

Chicken Chili
Adapted from "The Taste of Summer" Cookbook
12 servings

Ingredients:
3 large chicken breasts
5 tbsp vegetable oil
6 small-medium onions, finely chopped
1 jalapeno chile, seeded and finely chopped (make sure to wear gloves while chopping to avoid transferring pepper residue to your eyes)
8 garlic cloves, finely chopped
4 tsp ground oregano
3 tbsp ground cumin
2 tsp ground coriander
1 tsp ground cinnamon
1/2 cup chili powder
24 oz beer, I used Shiner from Texas, but you can use whatever beer you enjoy
2 1/2 cups chicken stock or broth
1 28 oz can crushed tomatoes
1 15 oz can kidney beans, drained
1 16 oz can pinto beans, drained
2 medium red bell peppers, chopped
1 medium yellow bell pepper, chopped
1 oz unsweetened chocolate, finely shaved

1. Fill a deep stove-top pan 3/4 of a way with water. Bring to a boil.

2. Once boiling, turn off heat and add whole chicken breasts. Cover and cook for 25 minutes.

3. Remove chicken from pan and cube into 1 inch pieces. Cover and refrigerate until 30 minutes before adding to the chili.

4. In a large saucepan, warm 3 tbsp of the vegetable oil over medium heat.

5. Add the onions and saute until softened.

6. Add the jalapeno chile and saute for one minute.

7. Add the garlic, oregano, cumin, coriander, cinnamon, and chili powder. Stir until well mixed.

8. Add the beer, chicken stock, and tomatoes. Cover and bring to a low simmer, cooking for about 1 hour, until thickened.

9. Add the kidney and pinto beans, simmering for another 30 minutes.

10. Remove the chicken from the fridge.

11. In a separate medium skillet, heat the remaining 2 tbsp of oil. Add the red and yellow peppers. Saute for 3-5 minutes.

12. Add the chicken, sauteed peppers, and shaved chocolate to the chili mix.

13. Enjoy!

Nutritional Info per Serving:
Calories 289; Total Fat 9g; Cholesterol 38mg; Sodium 379mg; Total Carbs 29g; Protein 19g

Sour Cream Coffee Cake

This recipe is for a half-sized coffee cake.

Sour Cream Coffee Cake
Adapted from Betty Crocker "Baking Basics"
8 servings 

Cake Ingredients:
1 1/2 cups all-purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
1/4, plus 1/8 tsp salt
3/4 cups granulated sugar
6 tbsp unsalted butter
3/4 tsp vanilla
1 1/2 eggs
3/4 cup sour cream

Filling Ingredients:
1/4 cup packed light brown sugar
3/4 tsp ground cinnamon

1. Preheat oven to 350F degrees. Use cooking spray to coat the bottom and sides of a tube cake pan (the type typically used for angel food cake).

2. In a small bowl, combine the filling ingredients. Set aside for later use.

3. In a large bowl, stir the flour, baking powder, baking soda, and salt until well mixed.

4. In a separate large bowl, beat together the granulated sugar, butter, vanilla, and eggs with an electric mixer.

5. Gently alternate between adding the flour mixture and sour cream to the wet mixture.

6. Spread 1/2 of the batter into the prepared pan, then sprinkle with 1/2 of the filling mix. Repeat this process once more to incorporate the remaining ingredients.

7. Since this is a smaller cake, you'll want to keep an eye on it as it bakes. Bake for about 30-45 minutes, or until a toothpick inserted in the center of the batter comes out clean.

8. Enjoy!

Nutritional Info per Serving:
Calories 297; Total Fat 11g; Cholesterol 71mg; Sodium 303mg; Total Carbs 43g; Protein 6g

Raspberry Coffee Cake

Although not a huge fan of coffee, I do always appreciate a nice coffee cake. This is the second time I have made this recipe and I highly recommend using fresh raspberries if possible - they take the cake from good to great. You can also glaze the cake with a simple powdered sugar and butter glaze if you wish, though I opted not to, as I wanted to be able to easily freeze portions of the cake for later enjoyment.

Raspberry Coffee Cake
Adapted from Betty Crocker "Baking Basics" 
9 servings

Ingredients:
1/2 cup (1 stick) unsalted butter
3/4 cup milk
1 tsp vanilla
1 egg
2 cups all-purpose flour
1/2 cup cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1 cup fresh raspberries

1. Preheat oven to 400F degrees. Spray a 9 inch square pan with baking spray.

2. In a medium saucepan, heat the butter just until melted.

3. In a medium bowl, whisk together the butter, milk, vanilla, and egg.

4. Stir in the sugar, baking powder, salt, and flour, until the flour is moistened. Do not over mix.

5. Gently fold in the raspberries.

6. Pour batter into the prepared pan.

As you can see, some of the raspberries got over mixed in at this point - be careful!

7. Bake 25-30 minutes, or until the top is a nice golden brown and a toothpick comes out clean.

8. Enjoy!

Nutritional Info per Serving:
Calories 252; Total Fat 11g; Cholesterol 49mg; Sodium 266mg; Total Carbs 33g; Protein 5g

French Silk Pie

This is by far the most decadent dessert I have yet to make from scratch. The chocolate filling is richly smooth, and can be paired perfectly with various fruit toppings, including strawberries, raspberries, and blueberries. Since the pie is not actually baked, you'll want to use an egg substitute product instead of actual eggs to avoid the risk of salmonella.

French Silk Pie
Adapted from Betty Crocker "Baking Basics"
8 servings

Ingredients:
Pastry crust for 9 inch single crust pie
3 oz unsweetened baking chocolate
1 cup, plus 2 tbsp granulated sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 tsp, plus 1 tsp vanilla extract
3/4 cup egg substitute
3/4 cup whipping cream

1. Preheat oven to 425F degrees.

2. Prepare pie crust as directed. Prick the bottom with a fork several times and bake for 10-12 minutes, until golden brown. Set aside and allow to cool once done.

3. Slowly melt the chocolate, either in a double boiler over the stove, or slowly in the microwave, stirring constantly.

4. In a medium bowl, beat 1 cup of the sugar and the butter, until well mixed.

5. Beat in 1 1/2 tsp vanilla and the melted chocolate.

6. On high speed, beat in the egg product until light and fluffy (and delicious!).

7. Transfer mixture to the cooled pie crust.

8. Refrigerate until set, about 2 hours.

9. While pie is refrigerating, chill another medium mixing bowl and electric mixer beaters. This will make it easier and faster to make the whipped cream topping.

10. About 20 minutes before the pie is fully set, prepare the whipped cream topping.

11. Pour the whipped cream into the chilled bowl, along with 2 tbsp sugar and 1 tsp vanilla. Beat on high until the whipped cream forms soft peaks when the beaters are raised from the bowl.

12. Spread the whipped cream over the prepared pie.

13. Enjoy!

Served here with a simple strawberry topping made of strawberries & sugar

Nutritional Info per Serving:
Calories 407; Total Fat 29g; Cholesterol 75mg; Sodium 51mg; Total Carbs 30g; Protein 4g

Blueberry Pudding Cake

Basically an upside down cake, this delicious dessert is perfectly sweet and gooey. Serve it with a scoop of vanilla ice cream to top off the lusciousness.

Blueberry Pudding Cake
Adapted from the "Best of the Best from New England Cookbook" 
9 servings

Ingredients:
2 cups blueberries, fresh or frozen
2 tbsp lemon juice
1 cup all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 tsp nutmeg
3/4 cup, plus 1 cup granulated sugar
1/2 cup milk
1 egg
1/4 cup (4 tbsp) unsalted butter, melted
1 tsp vanilla extract
1 tbsp cornstrach
1 cup boiling water

1. Preheat oven to 350F degrees.

2. In a small bowl, mix the blueberries and lemon juice. Once the blueberries are coated, transfer them to an 8 inch baking pan.

3. In a medium bowl, mix the flour, baking powder, salt, nutmeg, and 3/4 cup sugar.

4. Beat the milk, egg, melted butter, and vanilla into the dry mixture.

5. Spread over the blueberries.

6. In a small bowl, mix 1 cup of sugar with the cornstarch and sprinkle over the batter.

7. Boil the water and pour it over the dish.

8. Bake for 40-45 minutes, until the top begins to turn a golden brown.

9. Enjoy!

Nutritional Info per Serving:
Calories 262; Total Fat 6g; Cholesterol 38mg; Sodium 189mg; Total Carbs 52g; Protein 3g

Blueberry Crisp

Earlier this summer a friend and I visited Maine and discovered its love affair with the wild blueberry. In fact, at Acadia National Park, they jokingly refer to blueberries as the caviar of Maine. Feeling inspired by our trip, I made a number of blueberry desserts, and while I used flash frozen blueberries, the results are just as tasty. This particular dessert pairs well with either some ice cream or whipped cream, or both.

Blueberry Crisp
Adapted from "The Maine Wild Blueberry Cookbook"
9 servings

Ingredients:
2 cups rolled oats
1 cup brown sugar
1 cup, plus 1 tbsp all-purpose flour
1 cup (2 sticks) unsalted butter, melted
2 cups blueberries, fresh or frozen
1/2 cup granulated sugar
2 tbsp lemon juice
dash salt
1 cup water

1. Preheat oven to 350F degrees.

2. Mix together the rolled oats, 1 cup flour, and brown sugar.

3. Add the melted butter and mix well.

4. Set aside 1/2 cup of the crust mixture. Use the rest to line the bottom of an 8 inch square baking pan.

5. In a medium pot, combine the blueberries, 1 tbsp flour, granulated sugar, lemon juice, salt, and water. Simmer for about 10-15 minutes until the sauce begins to thicken. How long it takes to thicken will depend on if the berries are fresh (less time) or frozen (more time).

6. Once thickened, remove from heat and pour over the oatmeal crust.

7. Sprinkle the reserved crust mix over the blueberries and bake for 45 minutes.

8. Enjoy!

Nutritional Info per Serving:
Calories 433; Total Fat 22g; Cholesterol 54mg; Sodium 3mg; Total Carbs 58g; Protein 4g