RECIPES

Here is where you can find some amazing, simple, and healthy recipes to suite your diets! Tune in for a weekly recipe to spike up your day :)

Vegetarian Pot Pie

Ingredients
1 tablespoon unsalted butter
2 small heads fennel, finely chopped (about 3 cups)
1/2 medium yellow onion, finely chopped
2 medium carrots, peeled and finely chopped (about 2/3 cup)
12 ounces white button mushrooms, sliced (about 5 cups)
1 small russet potato, peeled and diced small (about 2 1/2 cups)
1/4 cup all-purpose flour
1 cup low-sodium mushroom broth
1 cup whole milk
1 cup frozen baby green peas
1/4 cup thinly sliced fresh chives
1/4 cup parsley
1 tablespoon white vinegar
1 large egg yolk
7 ounces store-bought puff pastry or pie dough, defrosted if frozen

Directions

Heat the oven to 400 degrees F and arrange a rack in the middle.

Melt butter over medium heat in a 3- to 4-quart Dutch oven or heavy bottomed saucepan. When it foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes.

Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.

Remove from heat, add peas, herbs, and vinegar, and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8 by 8-inch baking dish.

Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.

With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes. Let sit at least 5 minutes before serving.

Read more at: http://www.foodnetwork.com/recipes/aida-mollenkamp/vegetarian-pot-pie-recipe.html?oc=linkback

Chicken Piccata

Ingredients:

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Directions:

Season chicken with salt and pepper.

Dredge chicken in flour and shake off excess.In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil.

When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes.

When chicken is browned, flip and cook other side for 3 minutes.

Remove and transfer to plate.

Melt 2 more tablespoons butter and add another 2 tablespoons olive oil.

When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner.

Remove pan from heat and add chicken to the plate.Into the pan add the lemon juice, stock and capers.

Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor.

Check for seasoning.

Return all the chicken to the pan and simmer for 5 minutes.

Remove chicken to platter.

Add remaining 2 tablespoons butter to sauce and whisk vigorously.

Pour sauce over chicken and garnish with parsley.

Recipe courtesy of Giada De Laurentiis

Overnight Oats: No-Cook Blueberry-Almond Oatmeal

Ingredients

3/4 cup nonfat milk

1/2 cup old-fashioned rolled oats

1/3 cup blueberries

1 teaspoon packed light brown sugar

1/4 teaspoon finely grated lemon zest

1/8 teaspoon pure vanilla extract

3 drops pure almond extract

Kosher salt

1 tablespoon toasted sliced almonds

2 teaspoons honey or agave nectar

Directions

The night before, combine the milk, oats, blueberries, brown sugar, lemon zest, vanilla, almond extract and a pinch of salt in a glass pint jar or other container with a lid. Secure the lid and shake. Refrigerate at least 6 hours up to overnight. In the morning, top with the almonds and drizzle with honey.

From Food Network Kitchen

Healthy No-Bake Peanut Butter Cheesecake Bars

Ingredients

Crust:

Nonstick cooking spray

4 ounces semisweet chocolate, coarsely chopped

3 tablespoons unsalted butter

9 chocolate graham crackers

Cheesecake:

One 1/4-ounce package unflavored gelatin

Two 8-ounce packages low-fat cream cheese

1 cup low-fat buttermilk

1/3 cup creamy natural peanut butter

1/3 cup packed light brown sugar

1 teaspoon pure vanilla extract

Pinch of kosher salt

2 tablespoons honey-roasted peanuts, finely chopped

Directions

Special equipment: an offset spatula

For the crust:

Line an 8-inch square pan with foil so it overhangs on two sides and lightly spray the foil with nonstick cooking spray. Put the chocolate and butter in a medium microwave-safe bowl and microwave, stirring every 30 seconds, until the chocolate is melted and smooth, about 1 minute.

Put the graham crackers in a food processor and process until finely ground. Add the melted chocolate mixture and process until the mixture is the texture of very wet sand. Press the crust into the bottom of the prepared pan, cover and refrigerate while preparing the cheesecake layer.

For the cheesecake:

Clean out the food processor bowl. Sprinkle the gelatin over 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Microwave the dissolved gelatin, stirring every 10 seconds, until melted.

Combine the cream cheese, buttermilk, peanut butter, brown sugar, vanilla, salt and melted gelatin in the food processor and process until smooth and the sugar has dissolved. Rub a little of the mixture between your fingers, if it is still gritty then continue to process.

Pour the cream cheese mixture over the crust and spread evenly with an offset spatula. Sprinkle the top with the peanuts. Wrap the pan loosely with plastic wrap and refrigerate until the cheesecake layer is set, about 2 hours. The bars can be assembled and refrigerated overnight. Cut into 12 bars.

From Food Network Kitchen

Patty Melts

Ingredients
3 tablespoons extra-virgin olive oil
2 medium onions, thinly sliced
10 ounces button mushrooms, sliced
Kosher salt and freshly ground pepper
2 teaspoons balsamic vinegar
2 tablespoons plus 2 teaspoons Worcestershire sauce
10 ounces 93% lean ground turkey
6 ounces lean ground beef sirloin
8 slices multigrain bread
8 thin slices Monterey jack or Swiss cheese (2 to 3 ounces)

Directions
Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until soft, 2 to 3 minutes. Push to one side of the skillet; add the mushrooms and cook until browned, about 2 minutes. Season with salt and pepper, then mix the mushrooms and onions together and cook until the onions are golden, about 10 more minutes. Add the vinegar and 2 tablespoons Worcestershire sauce. Transfer the mixture to a bowl and keep warm.

Meanwhile, mix the turkey, beef and the remaining 2 teaspoons Worcestershire sauce in a bowl. Shape into 4 equal-size oval patties.

Wipe out the skillet, add 1 tablespoon olive oil and place over medium-high heat. Season the patties with salt and pepper and cook until browned on the bottom, about 4 minutes. Flip and cook through, 1 to 2 more minutes.

Divide the onions and mushrooms among 4 bread slices; top with a slice of cheese, a patty, another slice of cheese and another bread slice. Wipe out the skillet; add 1 tablespoon olive oil and place over medium heat. Cook the sandwiches in two batches until the bread is toasted and the cheese melts, 1 to 2 minutes per side, adding the remaining 2 teaspoons oil as needed.

Per serving: Calories 534; Fat 26 g (Saturated 7 g); Cholesterol 83 mg; Sodium 848 mg; Carbohydrate 40 g; Fiber 10 g; Protein 37 g

Photograph by Antonis Achilleos

Recipe courtesy of Food Network Magazine

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/patty-melts-recipe.html?oc=linkback

Chicken-Fried Steak with Cream

Ingredients
For the gravy:
2 tablespoons unsalted butter
2 tablespoons vegetable oil
1/3 cup all-purpose flour
2 1/2 cups whole milk
Kosher salt and freshly ground pepper
For the steak:
4 beef cube steaks (1 1/2 to 2 pounds total)
Kosher salt and freshly ground pepper
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 cup whole milk
2 large eggs
Vegetable oil, for frying
Sliced scallions, for topping (optional)

Directions
Make the gravy: Melt the butter with the vegetable oil in a saucepan over medium heat. Sprinkle in the flour and cook, whisking, until smooth and deep golden brown, about 2 minutes. Gradually whisk in the milk and simmer, whisking to remove any lumps, until the gravy thickens, 4 to 6 minutes. Add 2 to 3 teaspoons salt and 1 teaspoon pepper. Cover and remove from the heat.

Make the steak: Place the steaks between 2 pieces of heavy-duty plastic wrap and pound to 1/8 inch thick with a mallet or heavy skillet. Season generously with salt and pepper. Whisk the flour, baking powder and 1 teaspoon each salt and pepper in a shallow bowl. In another shallow bowl, whisk the milk and eggs. One at a time, dredge each steak in the flour mixture, dip in the egg mixture, then return to the flour mixture, pressing firmly to coat. Transfer the breaded steaks to a rack.

Preheat the oven to 250 degrees F. Set another rack on a rimmed baking sheet. Heat about 1 inch of vegetable oil in a cast-iron skillet or Dutch oven over high heat until a deep-fry thermometer registers 350 degrees F. One at a time, fry the steaks until golden brown, turning once, about 5 minutes (return the oil to 350 degrees F between each steak). Transfer the finished steaks to the rack on the baking sheet and keep warm in the oven while you make the rest.

Meanwhile, reheat the gravy. Stir in some water, 1 tablespoon at a time, if the gravy is too thick. Drizzle the fried steak with the gravy and top with scallions.

Photograph by Andrew Purcell

Recipe courtesy of Food Network Magazine

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-fried-steak-with-cream-recipe.html?oc=linkback

Pan Seared Salmon with Kale and Apple Salad

Ingredients

Four 5-ounce center-cut salmon fillets (about 1-inch thick)

3 tablespoons fresh lemon juice

3 tablespoons olive oil

Kosher salt

1 bunch kale, ribs removed, leaves very thinly sliced (about 6 cups)

1/4 cup dates

1 Honeycrisp apple

1/4 cup finely grated pecorino

3 tablespoons toasted slivered almonds

Freshly ground black pepper

4 whole wheat dinner rolls

Directions

Bring the salmon to room temperature 10 minutes before cooking.

Meanwhile, whisk together the lemon juice, 2 tablespoons of the olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.

While the kale stands, cut the dates into thin slivers and the apple into matchsticks. Add the dates, apples, cheese and almonds to the kale. Season with pepper, toss well and set aside.

Sprinkle the salmon all over with 1/2 teaspoon salt and some pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-low heat. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on one side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch, about 3 minutes more.

Divide the salmon, salad and rolls evenly among four plates.

Per serving (1 fish fillet, about 2 cups of salad and 1 dinner roll): Calories 620; Fat 36 g (Saturated 8 g); Cholesterol 85 mg; Sodium 730 mg; Carbohydrate 40 g; Protein 39 g; Fiber 7 g; Sugars 14 g

From Food Network Kitchens

Healthy Cinnamon Breadsticks

Ingredients

1 cup 1-percent milk

4 tablespoons unsalted butter, plus more for greasing the baking sheet

Two .25-ounce envelopes active dry yeast

1/2 cup raisins

2 1/4 cups white whole wheat flour

1 1/4 cups all-purpose flour, plus extra as needed

1 teaspoon kosher salt

2 large eggs

1/2 cup granulated sugar

Nonstick cooking spray

2 tablespoons apple butter

2 tablespoons ground cinnamon

2 tablespoons packed dark brown sugar

1/4 cup confectioners' sugar

Directions

Warm the milk and 2 tablespoons of the butter in a small pot over medium-low heat until the milk is warm and the butter is melted. You do not want to bring the milk to boil or it will be too hot and kill the yeast. Remove from the heat and sprinkle the yeast over the mixture. Stir once or twice and set aside until it becomes foamy, about 5 minutes. Put the raisins in a small bowl and add 2 tablespoons water. Heat in the microwave on high until the raisins plump, about 45 seconds.

Whisk both flours with the salt in a small bowl and set aside. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and granulated sugar on medium-high speed until the sugar is dissolved and the eggs have lightened in color, 2 to 3 minutes. Reduce the speed of the mixer to low and slowly pour in the yeast mixture. Beat until smooth, and then add the flour mixture. Beat until just blended, and then switch to a dough hook and continue to mix the dough until it is soft, just a bit sticky and forms a loose ball shape, about 5 minutes. At this point touch the dough; it should only leave a small bit of sticky dough on your finger. If more than a bit sticks to your finger, add more all-purpose flour, a tablespoon at a time, until it reaches the right level of stickiness. Do not add more than 1/4 cup of flour or your dough will be dry and tough.

Beat in the soaked raisins and any of the liquid in the dish until blended into the dough. Coat a large bowl with nonstick cooking spray, add the dough and turn to coat. Cover the bowl with plastic wrap and set in a warm place to rise until doubled in size, about 2 hours.

Turn the dough out onto a clean work surface lightly dusted with all-purpose flour. Pat into a 15-by-10-inch rectangle. Melt 1 tablespoon of the butter and brush over the dough. Top with the apple butter, cinnamon and brown sugar. Fold in half from top to bottom to get a 16-by-6-inch piece of dough, and then cut into 24 strips. Twist and stretch, and then place on a lightly greased baking sheet, leaving 2 inches between each strip. Loosely cover with a piece of plastic wrap until the strips have doubled in size, about 1 hour longer.

Preheat the oven to 350 degrees F.

Melt the remaining 1 tablespoon butter and brush over the twists. Bake until lightly browned, about 15 minutes. Whisk the confectioners' sugar with 1 to 2 teaspoons very hot water until a smooth thick glaze, and brush over the warm twists. Serve warm.

From Food Network Kitchen: This recipe has been updated and may differ from what was originally published or broadcasted.

From Food Network Kitchen

Baked Spinach With Cheese

For this recipe I have collaborated with the proud creator of Sarah Cooks- a 20-time project based on cooking various recipes. Sarah Al- Mutari has been kind enough to create a specifically made recipe to fit a specific diet (vegetarian) and share it with all of you on this website.

To see more of her amazing recipes follow her snapchat @sarahcooks xx