Herbed Apple Stuffed Mushrooms Recipe

20 large white button mushrooms
1 Tbsp soy sauce
2 tsp olive oil, divided
3 tsp good balsamic vinegar, divided
1 stalk celery, finely diced
1 tart apple, peeled, cored, finely diced
2 Tbsp finely chopped parsley
1/4 tsp dried oregano
1/4 tsp dried basil
kosher salt and black pepper to taste
2 tsp butter
1/2 cup whole wheat bread crumbs
2 Tbsp grated Parmesan cheese
2 tsp vegetable stock

Remove stems from the mushrooms, chop the stems up and set aside.

In large bowl, stir together the soy sauce, 1 tsp of the olive oil, and 1 tsp of the balsamic vinegar, until well blended. Gently add the mushroom caps to the bowl and use your hands to turn the caps over until they are completely coated with the mixture.

Get out a large baking sheet and lightly spray it with cooking oil, then gently remove the mushroom caps from the mixture, let any excess drip off, then place open side up on the baking sheet; set aside.

Prepare the filling:  In a heavy skillet over medium heat, pour in the remaining 1 tsp olive oil, add the chopped mushroom stems, celery, apple, parsley, oregano, and basil, and stir, cooking just until veggies soften, then add salt and pepper to taste.

Stir in the butter and bread crumbs until the butter melts, then dump mixture into a bowl and add the Parmesan and the vegetable stock, stirring to combine.

Stuff the mushrooms: Take a tablespoon and gently fill each mushroom cap on the baking sheet with the apple mixture until it is used up. Take the remaining 2 tsp balsamic vinegar and drizzle over the top of each stuffed mushroom.

Add butter and bread crumbs.  Stir to combine and melt butter.  Transfer to bowl.  Add Parmesan and vegetable stock.  Stuff each mushroom with a slightly rounded Tbsp of filling. Brush remaining balsamic vinegar over top of each mushroom. 

Preheat oven to 450 degrees, then put mushrooms in and bake for 25 to 30 minutes or until bubbling hot.

Remove and let cool slightly before serving.

Will serve 10 or more on a buffet or as an appetizer.

Healthy Holiday Orange Cranberry Punch Recipe

4 cups orange juice
2 cups cranberry juice
4 cups club soda (or any good sparkling water)
1 orange, sliced into thin circles
1 lime, sliced into thin circles

In large punch bowl, stir together both juices, then add the club soda just before serving and top with the orange and lime slices. Serve ladled into cups filled with ice cubes. May garnish with more slices of fruit if desired.

Will make 18 to 20 small servings.

Fruited Walnut Brown Rice Pilaf Recipe

1 Tbsp olive oil
1 celery stalk, diced small
1 medium sweet onion, diced
2 cups uncooked brown rice
2 1/2 cups water
2 cups vegetable broth
1/4 cup golden raisins
1/4 cup minced dried apricots
1/2 cup chopped walnuts
2 tsp dried sage

Put a large heavy skillet on medium heat, add the oil, celery, and onion and cook stirring just until the vegetables soften, then add the brown rice and cook stirring for 5 minutes.

Pour in the water and broth, and bring to a boil, reduce heat to low, cover the skillet and let simmer until the rice is tender and the liquid is absorbed, about 40 to 45 minutes.

Stir in the raisins, apricots, walnuts, and sage, stir and taste, then add salt and pepper as needed.
Will serve 6 to 8.

Healthy Applesauce Latke Topping Recipe

5 lbs semi-tart apples
1 lemon, juiced
2 sticks cinnamon
2 drops vanilla extract
pinch kosher salt
water
natural honey or real maple syrup, to taste (optional)

Peel and core the apples, cut them in half, then place them in a large soup pot.

Add the next 4 ingredients to the pot, stir together, then fill with just enough water to come up to half way up on the apples.

Bring liquid to a boil, then reduce heat and simmer, uncovered, until apples are soft and liquid has reduced. Stir often.

Remove and cool slightly, then remove the cinnamon sticks.

Now add honey or maple syrup to sweeten if desired, and stir well.

Mash the apples with a potato masher or run the mixture through a sieve if you want to remove some of the pulp.

Let cool and serve with hot latkes.

This will yield about 12 small portions.

Apricot Ham With Orange Mustard Glaze Recipe

6 to 7 lb halved ham, cooked, bone in
6 oz package of dried apricot halves
2 Tbsp whole cloves
1 cup water
1 cup orange marmalade
3 Tbsp coarse ground Dijon mustard

Preheat your oven to 325 degrees. Put ham on cutting board, fat side up, and carefully trim off the majority of the outside crust, exposing the remaining thin layer of fat.

Arrange the apricots evenly over the ham, sticking cloves in the apricots to hold them in place.

Set the ham, fat side up, carefully onto a rack in a large roasting pan, pour in the water around the edges of the pan, cover the roasting pan with aluminum foil, sealing the sides, and put in oven. Bake for 1-1/2 hours.

Prepare the glaze; put orange marmalade and mustard in a bowl and whisk until smooth.

When ham has baked for 1-1/2, remove from oven, remove foil, and brush glaze over the ham.

Put ham back in oven, uncovered, and bake for 30 minutes more, basting the ham with the glaze that drips into the roasting pan several times.

Remove ham from oven and let rest in roasting pan for 10 minutes, then remove to cutting board, slice and serve.

Will serve 10 to 12 with sides.

Pineapple Chicken Stir Fry Recipe

4 cups diced chicken meat
4 cups diced pineapple
2 cups diced green peppers
2 cups diced celery
1 cup diced onion
2 eggs, beaten
1 tsp cornstarch
1 Tbsp grated ginger root
1/2 cup white rice vinegar
1/4 cup white wine
1/2 cup broth (chicken or vegetable)

Get out a wok or large skillet and good high-heat frying oil, such as peanut oil.

Dice the chicken, pineapple, and vegetables in equal sizes, about 1 1/2 inch pieces, putting the chicken in a separate bowl.

Whisk the beaten eggs together with the cornstarch, then pour the mixture into the bowl with the chicken and stir to coat well.

Heat an inch of oil in the wok until very hot, then quickly stir in the chicken, cooking and stirring just until it becomes golden (no pink left). Remove to a plate; set aside.

Add more oil to the wok and bring back up to very hot, then quickly stir in the pineapple, pepper, celery, and onion and cook just 2 minutes, then add the ginger, vinegar, and wine, stir, then add in the chicken, and stir just until heated through, about 1 minute.

Stir in the broth, then cover wok and remove from heat; let stand for 2 to 3 minutes.
Taste and add salt and pepper as needed.

Will serve 4 to 6 over rice.

Sweet Apple Cider Red Cabbage Soup Recipe

1 medium size red cabbage, shredded
1/4 cup chopped dates
1/2 tsp kosher salt
3 cups real apple cider (or apple juice)
1 cup water
1 regular size carrot, coarse grated

In a large soup pot over medium-high heat, put all the ingredients and bring to a boil. Reduce heat to low, put the lid on the pot, and simmer very slowly for 20 minutes, or until cabbage is very tender.

Serve hot. To balance the sweetness of this soup you may want to add a dollop of Greek yogurt to the top of each serving.

Will make 2 to 4 servings.

Fall Harvest Roasted Pumpkin Apple Soup Recipe

1 1/2 lbs of diced cooking pumpkin
1 large firm apple, peeled and diced
2 Tbsp cooking oil
1/2 tsp salt
1 tsp cumin
3 cups vegetable stock (or chicken stock)
1 cup milk

Preheat oven to 375 degrees and get out a large baking sheet.

Put the pumpkin pieces, apple pieces, cooking oil, salt, and cumin in a large bowl and stir to coat very well; dump out onto the baking sheet and roast in oven fo4 45 minutes, or until pumpkin and apple are browned and soft. Stir with a spatula several times during the roasting time. Remove and let cool slightly.

Scrape pumpkin/apple mixture (with all the oil and seasonings on the baking sheet) into a blender, add some of the vegetable stock and puree until smooth. Do this in batches if necessary, pouring each batch out into a clean soup pot as you go.

When mixture is all pureed and in the soup pot, put over low heat and stir in milk. Heat just until hot, do not boil.

Taste and add salt and pepper if needed.

For a creamier soup, add the milk during the puree process along with the milk.
Serve hot.

Will make 2 to 4 servings.

Fresh Harvest Chilled Cantaloupe Basil Soup Recipe

1 large ripe cantaloupe, clean and dice the flesh
2 cups ice cubes
pinch salt
1/2 to 1 Tbsp sugar (to taste)
2 large limes, juiced
1/2 large lime, zested
1 Tbsp finely chopped fresh basil leaves

Put diced cantaloupe in a food processor or large blender with the ice, salt, sugar, lime juice, and lime zest.

Puree until smooth.

Pour into chilled bowls and top with sprinkles of basil.

Will serve 2.

Southern Skillet Sweet Peaches Recipe

6 ripe peaches
1/4 to 1/2 cup packed brown sugar
2 Tbsp butter, cut into 12 little pieces
4 Tbsps butter for frying

Wash the peaches, dry them, then split them in half and remove the pit. Evenly divide the brown sugar between the 12 peach halves and fill the hollow with the brown sugar, then set a little piece of butter on top of each.

In a large deep skillet over medium-low heat, melt the 4 Tbsp butter, then set the peach halves in gently, cut side up.

Let the peaches simmer gently in the skillet until hot and softened, spooning melted butter over the tops of the peaches as they cook. Add more butter to the skillet if you wish. You may also loosely cover the peaches with foil to get them cooking a bit faster, but don't turn the heat up; leave it on a low simmer so butter doesn't burn.

Serve hot with ice cream or whipped cream.

Will serve 6 to 12.

Southern Style Lemon Custard Pie Recipe

5 large eggs, separated
1 cup sugar
2 large sweet lemons, juiced and zested
baked single pie crust

Put all egg yolks into a bowl and beat until light yellow and fluffy, then, with mixer running, slowly add in the sugar, and lemon juice and zest, and beat until blended.

Put the mixture into a double boiler over medium-high heat, and cook stirring constantly, until thick and smooth; remove insert from boiler and let cool.

Put the egg whites in a cold bowl and beat with a mixer until it forms stiff peaks, then fold most of the egg whites into the cooled custard, being careful not to deflate them. Turn this custard out into baked pie crust.

Take remaining egg whites and fold in a little sugar, then spread over the top of the custard in pie crust.

Turn oven on to 400 degrees and put pie in oven just long enough for egg whites on top to brown a little.

Remove immediately and cool before serving. May be refrigerated or served at once at room temperature.

Makes one pie.

Healthy Cantaloupe Soup Recipe

1 medium cantaloupe, cleaned, diced
1 cucumber, peeled, seeds removed, and diced
1/2 cup plain Greek yogurt
1/2 tsp fresh grated ginger
2 Tbsp fresh basil
2 tsp fresh mint
2 tsp olive oil
1/4 tsp white wine vinegar
dash cayenne

Get out your food processor.

Put all the ingredients in the vessel and pulse until smooth. Use the puree setting once the ingredients are combined.

Pour into a glass or plastic bowl, cover and refrigerate for 30 minutes so flavors blend.

Remove and stir before serving. Serve cold. Add a dollop of yogurt and a sprig of mint to the top if you wish.

Will make 2 to 4 small servings.

Mixed Salad With Maple Vinaigrette Recipe

1 Tbsp real maple syrup
2 Tbsp white wine vinegar
1 Tbsp olive oil
1/4 tsp kosher salt
6 cups mixed salad greens, baby spinach, etc.
3 cups mixed fresh strawberries, blueberries, etc.
1/2 cup chopped pecans, toasted
1/4 cup crumbled goat cheese

In a large salad bowl, whisk together the maple syrup, white wine vinegar, olive oil, and kosher salt until mixture is frothy.

Add into the bowl the greens and berries, and toss gently to combine.

Serve on 4 salad plates and sprinkle pecans and goat cheese on top.

Makes 4 salads.

Orange And Wild Brown Rice Salad Recipe

1 Tbsp olive oil
1/2 Tbsp white rice vinegar
1/2 Tbsp real orange juice
1 tsp soy sauce
salt and black pepper to taste
1/2 cup cooked brown rice, chilled
1/2 cup cooked wild rice, chilled
2 green onions, chopped
1 celery stalk, chopped fine
1/2 red bell pepper, chopped fine
1 orange, segments removed and cut in half (or use mandarin oranges)
2 Tbsp golden raisins
2 Tbsp chopped almonds, toasted
mixed greens for serving, optional

In a large salad bowl, whisk together the first 4 ingredients, then taste and add salt and pepper.

Add the remaining ingredients and toss gently until coated well with dressing.

Serve over mixed greens for a filling salad if you wish.

Will serve 2 to 4.

Oatmeal With Apples And Ceylon Cinnamon Recipe

1/3 cup old fashioned oats
2/3 cup water
1 medium crisp apple, washed, cored, and diced small
1/2 tsp Ceylon cinnamon, or to taste
pinch Celtic or sea salt
for serving; milk, chopped nuts, fruit optional

Put all the ingredients in a saucepan over medium heat and bring just to a boil.

Reduce the heat to low and simmer gently, stirring several times, until oatmeal is cooked fully, about 5 to 10 minutes.

Remove from heat and serve hot with milk of choice and some nuts and fruit if you like.
Makes 2 servings.

Walnut Apple Potluck Salad Recipe

1/2 cup light mayonnaise
1/2 cup plain yogurt
2 Tbsp honey
3 to 4 tart apples, washed, cored, diced
2 small celery stalk, finely chopped
2 cups seedless sweet red grapes, halved
6 to 8 cups chopped romaine lettuce or other mixed greens blend
1 cup chopped walnuts

In a large serving bowl, whisk together the mayonnaise, yogurt, and honey until creamy.

Add the apples, celery, and grapes and stir gently until ingredients are well coated with dressing.

Cover and chill until ready to serve, then add lettuce to bowl, toss to coat, then add walnuts on top.

Will make 8 to 10 servings at a potluck.

Minty Citrus Fruit Salad Recipe

1/4 cup finely chopped fresh mint
1/4 cup fresh squeezed lime juice
1/4 cup fresh squeezed orange juice
1/4 cup natural honey
1 can (15 oz) pineapple chunks (or fresh)
1 large cantaloupe, cut bite sized pieces
3 cups berries (any in season)
2 cups seedless grapes, halved
1 tart apple, washed, cored, diced
1 cup chopped pecans or other nuts

In a large serving bowl, put the mint, lime juice, orange juice, and honey, and whisk until well blended and slightly frothy.

Add to the bowl the everything EXCEPT the nuts, and stir gently to combine.

Cover bowl and refrigerate for at least 1 hour.

Stir again gently before serving, then top with nuts and serve.

Will serve 8 small portions at a potluck, but can easily be doubled or tripled for larger crowds.

Green Bean With Pineapple Skillet Salad Recipe

2 lbs fresh young green beans, washed and stems trimmed off
4 Tbsp olive oil (more if needed during frying)
1 small red bell pepper, sliced into thin strips
1 can (15 oz size) pineapple chunks or slices
2 garlic cloves, minced
1/2 tsp red pepper flakes
1/2 tsp kosher salt
1 tsp lime zest
1 Tbsp lime juice
Optional: quinoa, rice, or mixed greens for serving

In a large soup pot, bring salted water to a boil, then add the beans and boil for 5 minutes. Immediately drain, then put into a bowl filled with ice and cold water. When thoroughly chilled, drain beans completely, then turn out onto a towel covered surface to dry.

In a large skillet over medium-high heat, put olive oil, and when hot, add some of the beans (don't over-crowd skillet) and quick stir fry for just 2 minutes until crisp-tender. Remove to a plate and continue quick stir frying remaining beans, adding olive oil as needed.

When beans are done, start quick stir frying the pepper strips, removing as cooked.

When peppers are done, add the pineapple and quick stir fry just until you get a little color on them; remove.

Now add the garlic, red pepper flakes, and salt to skillet, stir and fry just for 30 seconds, then add back in the beans, peppers, and pineapple, stirring to coat; remove the skillet from heat.

Add the lime zest and juice, stir, then dump into serving bowl and allow to sit. Is best served slightly warm or at room temperature.

Will serve 8 at a potluck setting (more if served over quinoa, rice, or mixed greens).

Cranberry Pineapple Pinwheels Recipe

8 ounces cream cheese, softened at room temperature
1/2 cup crushed pineapple, drained
1/2 cup dried cranberries
1/4 cup chopped pecans
3 medium (10 inch) tortillas

Put all ingredients (EXCEPT tortillas) in a bowl and mix well.

Evenly spread the mixture over the tortillas, then roll each tortilla into a 'log' keeping the roll as tight as possible. Roll the tortilla 'logs' into plastic food wrap and refrigerate.

When ready to bring to the potluck, remove from the plastic and slice carefully using a very sharp knife. You'll want about 3/4 inch thick slices.

This will make about 24 to 36 sweet snacks to serve at a potluck.

Savory Berry Salad Recipe

1 tiny sweet onion (Vidalia, Walla Walla, or sweet red)
3 Tbsp apple cider vinegar
sprinkle raw sugar or drizzle of honey
sprinkle dry mustard
1/4 tsp kosher salt
8 cups combination any fresh berries (blueberries, blackberries, strawberries, raspberries)
1/4 cup chopped fresh mint
1 to 2 Tbsp raw sugar
2 tsp lemon zest
1 tsp lemon juice
3 Tbsp good olive oil
10 to 12 cups mixed greens for serving
2 to 4 cups crumbled feta cheese or goat cheese for serving

Very thinly slice the sweet onion and put in glass bowl. Add to the bowl the apple cider vinegar, sugar or honey, mustard, and salt; stir to combine, then cover bowl with plastic wrap and let sit out for 1 hour. Stir the contents once or twice during this time.

When ready to make salad, drain the onions through a sieve and put onion mixture into a large serving bowl.

Add to the bowl the berries, mint, sugar, lemon zest and juice, and olive oil and toss gently to combine.

May be chilled or served at room temperature.

To serve place pile of mixed greens on small plate, then spoon on berries, then sprinkle on crumbled cheese (do not mix greens or cheese into salad).

Will make 10 small salads at a potluck setting.