Pastry

Tyler adds a Southern twist to classic quiche with Vidalia onions and smoky ham. He tops the rich quiche with an herb and asparagus salad to add color and freshness.

Ingredients

Pastry:

• 2 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1/4 teaspoon sugar
• 3/4 cup (11/2 sticks) unsalted butter, cold and cut into small chunks
• 1 large egg yolk
• 3 tablespoons ice water, plus more if needed

Filling:

• 3 tablespoons extra-virgin-olive oil
• 2 large Vidalia onions, sliced
• 3/4 pound smoked ham, cubed
• 8 large eggs
• 1 quart heavy cream
• Kosher salt and freshly ground black pepper

Salad:

• 2 bunches asparagus (about 1 pound each), stems trimmed
• 4 ounces Parmesan, shaved with a peeler
• 2 handfuls fresh flat-leaf parsley, hand-torn
• 1 handful fresh mint, hand-torn
• 1 handful fresh dill, hand-torn
• Extra-virgin olive oil
• 1/2 lemon, juiced
• Kosher salt and freshly ground black pepper

Directions

To make the pastry: combine the flour, salt, and sugar in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Beat the egg yolk and ice water in a small bowl to blend, add it to the pastry. Work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic wrap; refrigerate for at least 30 minutes.

Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 14-inch circle about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch springform pan. Press the dough firmly into the bottom and sides so it fits tightly; trim the excess dough around the rim. Place the pan on a sturdy cookie sheet so it will be easier to move in and out of the oven, this quiche is pretty heavy.
Preheat the oven to 375 degrees F.
To make the filling: Heat a skillet over medium-low heat, coat the pan with oil, and add the onions. Slowly cook the onions, stirring, until they caramelize and release their natural sugars. Add a couple of tablespoons of water to help the onions break down, if needed. Toss in the ham, cook, stirring, for about 10 minutes to get some color on it. Remove from heat. In a large bowl, beat the eggs until frothy, pour in the cream; season with salt and pepper. Arrange the caramelized onions and ham over the bottom of the crust and carefully pour in the cream and egg mixture; the filling should be about 1-inch from the top of the pan. Cover loosely with foil and bake for 1 hour and 30 minutes. Remove the foil and continue to bake for 15 minutes or until the quiche is set, puffy, and jiggles slightly. Remove to a wire rack and let cool for 30 minutes. In the meantime make the asparagus salad.
To make the asparagus salad: In a large pot of boiling salted water, blanch the asparagus for 4 minutes, or until they are just crisp-tender. Drain the asparagus, transfer to a bowl of ice water to stop the cooking, and drain well. Slice the asparagus into 1/2-inch pieces and put them in a mixing bowl. Add the Parmesan and herbs, drizzle the herb and asparagus salad with olive oil, a squeeze of lemon juice, season with salt and pepper. Toss gently to combine.
Loosen the quiche from the sides of the pan by running a thin metal spatula around the inside rim. Carefully unmold the ring, and transfer the quiche (with the bottom base) to a serving plate. Cut it into wedges, drizzle with a little olive oil, and a few turns of freshly ground black pepper. Garnish with the asparagus salad on top.

'Bad' Foods That Are Good For You Have you been depriving yourself of eggs, pasta...or chocolate? Well, maybe you shouldn't be. Research reveals that some foods we typically think of as "bad" really aren't. And nutritionists tell us that there's room

Alcohol Research suggests that resveratrol--found in small quantities in red wine and grapes--may protect against a range of illnesses including heart disease. But moderate consumption of other types of alcohol, such as beer, may also have health benefits, probably by way of increasing HDL ("good") cholesterol. The key is not to overindulge, according to the Harvard School of Public Health (HSPH). That's because heavy drinking can damage your liver and heart, contribute to depression, and increase the risk of developing some cancers. So women should have no more than one drink per day, and men should have no more than two. Of course, if you don't drink already, you don't need to start. You can get similar cardiovascular benefits from exercise and a healthy diet, the HSPH notes.

'Bad' Foods That Are Good For You Have you been depriving yourself of eggs, pasta...or chocolate? Well, maybe you shouldn't be. Research reveals that some foods we typically think of as "bad" really aren't. And nutritionists tell us that there's room

White potatoes Don't be afraid of this American favorite. White potatoes are the biggest and most affordable sources of potassium when compared to other vegetables and fruits, finds a 2011 study from the University of Washington (and funded by the United States Potato Board). The skins of these spuds are full of fiber, says Cipullo, so keep them on when you cook. (Baking or steaming are great options.) One more hint: Potatoes are best in their natural state, says Cipullo, so avoid the fatty toppings. If you need to whip them up with something, try skim milk or Greek yogurt.

'Bad' Foods That Are Good For You Have you been depriving yourself of eggs, pasta...or chocolate? Well, maybe you shouldn't be. Research reveals that some foods we typically think of as "bad" really aren't. And nutritionists tell us that there's room

Pasta Just makes sure it's a whole-grain variety, says Jessica Shapiro, a registered dietitian at Montefiore Medical Center in New York. Whole grains contain the entire grain kernel, while refined grains have been milled, which improves their shelf life but also strips out nutrients. "You're going to be getting the B vitamins from the whole grains and the fiber from the whole grains," Shapiro explains. Plus, you'll be helping yourself meet federal dietary guidelines, which recommend that at least half of the grains you eat each day are whole.

'Bad' Foods That Are Good For You Have you been depriving yourself of eggs, pasta...or chocolate? Well, maybe you shouldn't be. Research reveals that some foods we typically think of as "bad" really aren't. And nutritionists tell us that there's room

1. Eggs This breakfast staple gets a bad rap because of the cholesterol content in yolks. But eggs--and yolks in particular--are a good source of protein and vitamins and minerals (such as vitamin A and iron), says Laura Cipullo, a New York-based registered dietitian and certified diabetes educator. Plus, a 2011 study from the University of Alberta found that eggs' antioxidant properties may help prevent cardiovascular disease and cancer. If you're generally healthy, and don't have high cholesterol, there's no need to only eat egg-whites--or to avoid eggs altogether. "My suggestion is always to have one whole egg and then add an egg white," Cipullo says. That way you're getting the nutrient-rich yolk but not overdoing the cholesterol. less 

2. Popcorn Yep, this popular snack is good for you. In fact, it contains more healthful antioxidant substances called "polyphenols" than fruits and vegetables, finds 2012 research presented at the American Chemical Society's annual meeting. Just don't pile on the butter or the salt. And be careful with microwave popcorn, as it can pack in trans fats and sodium. "If you buy your own kernels or get your own air popper, you can have a healthy snack," says Cipullo. Try topping popcorn with almonds, which promote fullness. less 

3. Chocolate Dark chocolate contains antioxidants, and it's been shown in studies to be associated with lower blood pressure and a lower risk of heart disease. Plus, regular chocolate-eaters were shown to be slightly skinnier than those who ate the sweet treat less often, according to 2012 research published in the Archives of Internal Medicine. That study doesn't mean that chocolate consumption can help you lose weight, but it does mean that you shouldn't feel guilty about small indulgences. If you have a healthy diet, eating about 20 grams of chocolate (about half of a regular-size bar) is okay, says Monica Bearden, a registered dietitian and author of Chocolate--A Healthy Passion. And as long as the chocolate is at least 60 percent cocoa, as little as 5 grams (the size of one Hershey's kiss) can be beneficial. "It's so important to eat those foods that you enjoy so you don't feel deprived," Bearden says. Just don't overdo it.

'Bad' Foods That Are Good For You Have you been depriving yourself of eggs, pasta...or chocolate? Well, maybe you shouldn't be. Research reveals that some foods we typically think of as "bad" really aren't. And nutritionists tell us that there's room

Popcorn Yep, this popular snack is good for you. In fact, it contains more healthful antioxidant substances called "polyphenols" than fruits and vegetables, finds 2012 research presented at the American Chemical Society's annual meeting. Just don't pile on the butter or the salt. And be careful with microwave popcorn, as it can pack in trans fats and sodium. "If you buy your own kernels or get your own air popper, you can have a healthy snack," says Cipullo. Try topping popcorn with almonds, which promote fullness.

'Bad' Foods That Are Good For You Have you been depriving yourself of eggs, pasta...or chocolate? Well, maybe you shouldn't be. Research reveals that some foods we typically think of as "bad" really aren't. And nutritionists tell us that there's room

Eggs This breakfast staple gets a bad rap because of the cholesterol content in yolks. But eggs--and yolks in particular--are a good source of protein and vitamins and minerals (such as vitamin A and iron), says Laura Cipullo, a New York-based registered dietitian and certified diabetes educator. Plus, a 2011 study from the University of Alberta found that eggs' antioxidant properties may help prevent cardiovascular disease and cancer. If you're generally healthy, and don't have high cholesterol, there's no need to only eat egg-whites--or to avoid eggs altogether. "My suggestion is always to have one whole egg and then add an egg white," Cipullo says. That way you're getting the nutrient-rich yolk but not overdoing the cholesterol.

Almost-Famous Cinnamon Buns

Almost-Famous Cinnamon Buns

These gooey pastries rival Grandma's (or a certain airport cinnamon-roll tycoon) any day. The comforting aroma of spicy cinnamon and nutmeg sprinkled between layers of homemade pastry dough could bring even the deepest sleepers scurrying to the breakfast table.

Ingredients

For the Dough:

• 1 cup whole milk
• 1 1/4-ounce packet active dry yeast
• 1/4 cup plus 1/4 teaspoon granulated sugar
• 4 tablespoons unsalted butter, melted, plus more for the bowl
• 1 large egg yolk
• 1 1/2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour, plus more if needed
• 3/4 teaspoon salt
• 1/2 teaspoon freshly grated nutmeg

For the Filling:

• All-purpose flour, for dusting
• 12 tablespoons unsalted butter, softened, plus more for the pan
• 1/2 cup granulated sugar
• 3 tablespoons ground cinnamon

For the Glaze:

• 2 cups confectioners' sugar
• 1/3 cup heavy cream
• 4 tablespoons unsalted butter, melted

Directions

Get the scoop about this top-secret recipe

Make the dough: Warm the milk in a medium saucepan over low heat until it reaches about 100. Remove from the heat and sprinkle in the yeast and 1/4 teaspoon sugar (don't stir). Set aside until foamy, 5 minutes. Whisk in the melted butter, egg yolk and vanilla.

Whisk the flour, the remaining 1/4 cup sugar, the salt and nutmeg in the bowl of a stand mixer. Make a well in the center and pour in the yeast mixture. Mix on low speed with the dough hook until thick and slightly sticky. Knead on medium speed until the dough gathers around the hook, 6 minutes. (Add up to 2 more tablespoons flour if necessary.)

Remove the dough and shape into a ball. Butter the mixer bowl and return the dough to the bowl, turning to coat with butter. Cover with plastic wrap and let rise until doubled, 1 hour 15 minutes.

See how to form these Cinnamon Buns

Roll out the dough, fill and cut into buns (see instructions below). Butter a 9-by-13-inch baking pan; place the buns cut-side down in the pan, leaving space between each. Cover with plastic wrap and let rise until doubled, 40 minutes. Preheat the oven to 325.

Bake the buns until golden brown, about 35 minutes. Cool in the pan 15 minutes. Meanwhile, make the glaze: Sift the confectioners' sugar into a bowl, then whisk in the cream and melted butter. Transfer the buns to a rack and spoon the glaze on top while still warm.

How to Form Cinnamon Buns

1. On a lightly floured surface, roll the dough into a 12-by-14-inch rectangle with the longer side facing you.

2. Spread with the softened butter, leaving a 1/2-inch border on the far long edge. Mix the sugar and cinnamon; sprinkle over the butter.

3. Brush the unbuttered far edge with water. Roll the dough away from you into a tight cylinder and press on the long edge to seal.

4. Cut the cylinder with a sharp knife to make 6 equal-size buns.

The Neelys' Grilled Steak and Eggs With Beer and Molasses Sauce

The Neelys' Grilled Steak and Eggs With Beer and Molasses Sauce

Steak and eggs is a breakfast classic, but the Neelys kick theirs up a notch by throwing it all on the grill. Spice up the steak with a beer-infused barbecue sauce.

Ingredients

For the sauce:

• 1 1/2 teaspoons unsalted butter
• 1/2 medium onion, finely diced
• 1 clove garlic, minced
• 1 cup ketchup
• 1/2 cup molasses
• 1/2 cup apple cider
• 2 tablespoons sugar
• 1/2 cup lager-style beer
• 1 1/2 teaspoons yellow mustard
• 2 teaspoons lemon juice
• 1 1/2 teaspoons Worcestershire sauce
• 1 1/2 teaspoons cayenne pepper
• 1 1/2 teaspoons paprika

For the steak and eggs:

• 2 1-pound strip steaks (1/2 inch thick)
• Salt and freshly ground pepper
• 1 tablespoon vegetable oil
• 4 grilled eggs (recipe below)

Directions

Make the sauce: In a medium saucepan over medium heat, melt the butter. Add the onion and garlic and saute until softened, about 3 minutes. Add the rest of the sauce ingredients; bring to a boil, then simmer until the sauce is reduced to 2 cups, about 30 minutes.

Meanwhile, preheat a grill to medium-high. Season the steaks with salt and pepper and rub with the oil. Grill for 3 to 5 minutes per side for medium-rare. Let rest for 10 minutes before slicing. Serve with the beer-molasses sauce and the grilled eggs.
Grilled Eggs:
Place a cast-iron skillet on the grill; add butter, oil or bacon drippings. Crack in eggs and season to taste (the Neelys use a blend of paprika, sugar and onion powder, plus salt and pepper). Cook until the edges are crisp but the yolks are still runny, 2-3 minutes.

Sunny’s Big Ole Tex-Mex Burrito Omelet

Sunny's Big Ole Tex-Mex Burrito Omelet

Colorful, hearty and satisfying, this spicy omelet is overflowing with sautéed veggies, Mexican chorizo and pepper-jack cheese. Sunny tops it off with a classic salsa verde featuring cilantro, tomatillos and jalapeno.

Ingredients

• For the Sauce
• 1 pound tomatillos, husked, rinsed and quartered
• 1 medium Vidalia onion, quartered
• 1 jalapeno pepper, halved
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 small bunch fresh cilantro
• For the Omelets
• 1 link Mexican chorizo casing removed
• 1/2 teaspoon ground cumin
• Pinch of cayenne pepper
• Pinch of paprika
• 1 cup mixed canned beans (pinto, cannellini and/or black beans), drained and rinsed
• Kosher salt and freshly
• ground black pepper
• 1 green bell pepper, chopped
• 8 large eggs, beaten
• 1 tablespoon milk
• 1 tablespoon unsalted butter
• 1/2 cup shredded pepper jack cheese
• Mexican crema or sour cream, thinned with half-and-half, for garnish
• 1 plum tomato, seeded and chopped, for garnish

Directions

Make the sauce: Preheat the oven to 400 degrees F. Toss the tomatillos, onion, jalapeno and olive oil on a baking sheet and season with salt and black pepper. Roast until browned, about 45 minutes. Puree in a blender with the cilantro, thinning with water as needed. Season with salt.

Meanwhile, prepare the omelet: Cook the chorizo in a large nonstick skillet over medium-high heat until crisp, breaking it up, 4 to 5 minutes. Transfer to a paper-towel-lined plate. Stir the cumin, cayenne and paprika into the drippings in the skillet. Add the beans and saute until soft, about 5 minutes. Season with salt and black pepper, then add the bell pepper and cook 1 to 2 more minutes. Transfer to a bowl.
Whisk the eggs and milk in another bowl. Wipe out the skillet, reduce the heat to medium and add 1/2 tablespoon butter. Pour half of the egg mixture into the skillet and cook until the center is no longer liquid, loosening the edges with a rubber spatula and tilting the skillet to let the uncooked egg run underneath. Shake the pan to loosen the omelet, then spoon half of the bean mixture, chorizo and cheese down the center. Fold in both sides to cover the filling, then flip the omelet so it is seam-side down and cook 1 more minute. Repeat with the remaining butter, egg mixture and fillings to make another omelet. Top with the tomatillo sauce and garnish with the crema and tomato.

Strawberry Shortcake French Toast

Strawberry Shortcake French Toast

We fry and bake English muffins to create a crispier version of classic French toast. Layer muffin halves with tart lemon sugar and strawberries, then top with more berries, yogurt and honey.

Directions

Mix 1 teaspoon grated lemon zest with 3 tablespoons sugar; toss about a third of the lemon-sugar with 3 cups halved strawberries. Make the egg mixture for Perfect French Toast; add 4 split English muffins and soak, 5 minutes, then fry and bake as directed. Sandwich some strawberries and more lemon-sugar between the muffin halves. Top with yogurt, more berries and a drizzle of honey

Spanish Omelet With Romesco Sauce

Spanish Omelet With Romesco Sauce

Ted uses the flavors of Spain — Iberico ham, Manchego cheese and spicy tomato-pepper romesco sauce — for his twist on the classic omelet.

Ingredients

For the Sauce:

• 1/4 cup hazelnuts (with skin)
• 1/3 cup extra-virgin olive oil, plus more for drizzling
• 1/4 cup roasted almonds
• 1 slice crusty bread, cut into 1/2-inch cubes
• 2 cloves garlic, sliced
• 1/2 teaspoon red pepper flakes, plus more to taste
• 1 whole peeled canned tomato
• 1/4 cup jarred roasted red peppers (preferably piquillos)
• 1/2 to 1 tablespoon red wine vinegar
• Kosher salt

For the Omelet:

• 5 large eggs
• Kosher salt
• 1 scallion, minced
• 1/2 cup coarsely grated manchego cheese
• 3 thin slices iberico or serrano ham

Directions

Prepare the sauce: Preheat the oven to 350 degrees F. Place the hazelnuts on a baking sheet and toast until golden, 10 to 15 minutes. Wrap in a clean towel while still warm and rub to remove the skins.

Heat 1/3 cup olive oil in a 9-inch nonstick skillet over medium heat. Add the hazelnuts, almonds, bread, garlic and red pepper flakes and cook until golden, about 3 minutes. Transfer to a food processor; add the tomato, piquillo peppers, vinegar and1/4 teaspoon salt and pulse, thinning with water as needed. Add salt and red pepper flakes to taste.
Make the omelet: Whisk the eggs, a pinch of salt and the scallion in a bowl. Return the skillet to medium heat and drizzle with more oil, if needed. Add the eggs and cook about 3 minutes, loosening the edges with a rubber spatula to allow the uncooked egg to run underneath. Sprinkle with the cheese, then layer the ham and 1/4 cup sauce on one side. Cook until the cheese melts and the eggs set, 2 to 3 more minutes. Fold in half to cover the filling. Serve with more sauce, if desired.

Breakfast Burritos

Breakfast Burritos

Kick up your standard breakfast burrito with Mexican-inspired ingredients. Pack tortillas with egg, chorizo and jalapeno for an easy-to-eat meal on the go.

Directions

Cook 1/2 cup diced chorizo, 1/2 diced onion and 1 tablespoon diced jalapeno in a nonstick skillet over medium heat. Add 4 beaten eggs and 1/2 cup cotija cheese; scramble. Divide among flour tortillas, top with salsa and roll up.

English-Muffin Breakfast Pizza

Ingredients

• 1 whole-wheat English muffin, split
• 1 small tomato, seeded and diced
• 1 teaspoon extra-virgin olive oil
• 1 thin slice (1/2 ounce) Canadian bacon, diced
• 1/4 cup shredded part-skim mozzarella cheese
• Chopped fresh basil, for garnish

Directions

Preheat the oven to 450 degrees. Line a small baking sheet with foil.

Place the English muffin halves cut-side up on the baking sheet. Top each with tomato and drizzle with the olive oil. Sprinkle the Canadian bacon over the tomatoes, then top with the mozzarella. Bake for 10 to 12 minutes, or until the cheese is melted and beginning to brown. Sprinkle with basil.
Photograph by Kate Mathis
Per serving: Calories 300; Fat 13 g (Saturated 5 g); Cholesterol 20 mg; Sodium 670 mg; Carbohydrate 32 g; Fiber 6 g; Protein 17 g

Rachael’s Scrambled Eggs With Smoked Salmon

Ingredients

• 1/4 pound sliced smoked salmon
• 12 eggs
• 1/2 cup heavy cream
• Salt and freshly ground black pepper
• 2 tablespoons butter
• 12 to 15 blades of fresh chives, finely chopped

Directions

Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces.

Whisk your eggs and cream together. Add 1/2 of your chopped chives and season eggs with salt and pepper. Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon. Remove pan from the stove and place on a trivet. Garnish the eggs with remaining salmon and chives and serve right out of the warm pan.
Note: If you are serving these eggs with the other recipes provided as a brunch, a platter of store bought fruit filled dainties will complete your elegant brunch. Allow 1 dainty per person but halve dainties so that guests may mix and match varieties.

Corned Beef Hash

Ingredients

• 2 tablespoons vegetable oil
• 8 ounces cooked corned beef, diced
• 1 white onion, finely chopped
• 1 bell pepper, finely chopped
• 2 medium baking potatoes, peeled and shredded (about 2 cups)
• 4 tablespoons unsalted butter
• 4 large eggs
• Kosher salt and freshly ground pepper
• 4 slices cheddar cheese (about 2 ounces)

Directions

Heat the oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3 minutes. Stir in the onion, bell pepper and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the hash as it browns evenly, about 15 more minutes.

Meanwhile, heat the butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up or over easy; season with salt and pepper.
Place the cheese slices on top of the hash, reduce the heat and let sit until the cheese melts, about 1 minute. To serve, top each portion of hash with a fried egg.

The Neelys' French Toast Panini With Grilled Bananas

Assemble a French toast breakfast panino by layering grilled bananas between grilled bread. The fruit filling adds smoky sweetness to the finished dish.

Ingredients

• 6 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/4 cup fresh orange juice (from about 1 medium orange)
• 2 tablespoons vanilla extract
• 2 tablespoons cognac (optional)
• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• Pinch of freshly grated nutmeg
• Salt
• 8 slices Texas toast or other thick white bread
• 3 large ripe bananas
• 2 tablespoons unsalted butter, melted
• 3 tablespoons vegetable oil
• Confectioners' sugar, for garnish
• Pure maple syrup, for garnish

Directions

Whisk together the eggs, milk, cream, orange juice, vanilla, cognac, granulated sugar, cinnamon, nutmeg and a pinch of salt in a bowl.

Place the bread in 2 shallow baking dishes in a single layer. Pour the egg mixture over the bread; let soak for 10 minutes.
While the bread is soaking, preheat a grill to medium. Place a flat cast-iron skillet on the grill. Brush the bananas with the melted butter; cook in the skillet until they are browned on all sides and beginning to release their juices, about 3 minutes. Use a spatula to transfer the bananas to a plate, then wipe the skillet clean with a paper towel. When the bananas are cool enough to handle, cut into 1/2-inch-thick slices.
Remove a piece of bread from the egg mixture, allowing the excess to drip off. Place on a cutting board, top with four or five banana slices, then cover with another piece of bread. Brush the skillet on the grill lightly with vegetable oil. Add the sandwich to the pan; place a grill press or heavy pan over the sandwich to weigh it down. Cook until the bread is nicely toasted and golden, 3 to 4 minutes. Flip, press and cook on the other side until golden. Keep warm; repeat with the remaining bread and bananas, adding more oil as needed. Transfer the panini to plates and slice in half diagonally; top with confectioners' sugar and plenty of maple syrup.

Directions

Fry 1 cup each chopped onion and grated potato in a cast-iron skillet with butter until crisp. Add 1/2 cup grated cheddar and crack in 2 eggs. Bake at 425 degrees F until set; top with salsa.

Pumpkin Waffles With Trail-Mix Topping

Pumpkin Waffles With Trail-Mix Topping

Claire recommends using a small sugar pie pumpkin for these waffles, not a big decorative pumpkin. If you can't find one, just substitute 1 1/2 cups canned pumpkin.

Ingredients

For the Waffles:

• 1 small sugar pie pumpkin (2 to 3 pounds)
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons pumpkin-pie spice
• 1/2 cup packed light brown sugar
• 2 large eggs, separated
• 1/4 cup plain Greek yogurt
• 1 cup whole milk
• 4 tablespoons unsalted butter, melted

For the Topping:

• 1/4 cup slivered almonds
• 1/4 cup raw sunflower seeds
• 1 1/2 tablespoons pure maple syrup
• Coarse salt
• 1/4 cup dried cherries or cranberries
• Whipped cream, for serving (optional)

Directions

Prep the pumpkin: Preheat the oven to 350 degrees F. Remove the stem and cut the pumpkin into quarters with a serrated knife. Scrape the seeds and pulp into a strainer; set aside.

Roast the pumpkin: Put the wedges on a baking sheet and cover tightly with foil; bake until the flesh is tender, about 1 hour, 30 minutes. Remove the foil and let cool.
Puree and strain: Scoop the pumpkin flesh into a food processor and puree until smooth. Transfer to a sieve set over a bowl to drain the excess liquid, about 1 hour.
Toast the seeds: Meanwhile, reduce the oven temperature to 300 degrees F. Rinse the seeds under cold water and discard the stringy pulp; blot dry. Spread the seeds in a single layer on a rimmed baking sheet and bake about 30 minutes, stirring occasionally (this helps dry them out).
Make the topping: Transfer 1/2 cup pumpkin seeds to a bowl and add the almonds, sunflower seeds and syrup. Spread on 2 baking sheets lined with silicone mats or parchment paper and season with salt; bake until just golden, stirring several times, about 20 minutes. Cool completely on the pan, then toss with the dried cherries.
Make the batter: Whisk the flour, baking powder, baking soda, salt and pumpkin-pie spice in a bowl. Whisk the sugar and egg yolks in a separate bowl, then whisk in 1 1/2 cups strained pumpkin puree, the yogurt and milk. Whisk in the melted butter. Pour the pumpkin mixture into the flour mixture and stir with a rubber spatula until just combined (it will be lumpy). Beat the egg whites with a mixer until stiff, then gently fold into the batter.
Cook the waffles: Preheat a waffle iron and grease it if it's not nonstick. Spoon in the batter and cook until golden brown. Keep warm in a 250 degree F oven (directly on the rack) until serving. Serve with whipped cream, if desired, and sprinkle with the topping.

Spicy Meatball in Tomato Sauce

 

Ingredients

For the meatballs:

• 6 cups olive oil or vegetable oil, for frying
• 1 medium-sized head cauliflower (about 1 pound)
• 1 1/2 pounds ground beef, lamb, or veal
• 1 small onion, finely chopped
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped fresh parsley leaves
• 1 1/2 teaspoons tabil (a Tunisian spice blend of coriander seed, caraway seed, garlic powder, cayenne pepper)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 large eggs beaten
• All-purpose unbleached flour, as needed, for dredging
• Salt and freshly ground black pepper

For the sauce:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons tomato paste
• 1 cup water
• 1 1/2 teaspoons harisa (Tunisian hot chili paste of guajillo chili peppers, garlic, oil, caraway, and coriander)
• 1/2 teaspoon ground red chili

For the meatballs:

Directions

Preheat frying oil in a deep-fryer or 8-inch deep saucepan to 375 degrees F.

Bring a saucepan of lightly salted water to a boil and cook the whole cauliflower until tender, about 10 minutes. Drain well and break into small florets.

Place the meat, onion, cinnamon, parsley, tabil, salt, and pepper in a food processor, in batches if necessary, and process until well blended. Remove to a bowl.

Have a bowl of water handy to keep your hands wet while making meatballs. Meatballs are formed by flattening a lemon-sized portion of meat into a thin patty and wrapping the patty around a cauliflower floret to completely enclose. Form into an oval shape, then dip into the eggs and dredge in flour, tapping off any excess flour.

Cook the meatballs in oil until golden, about 4 minutes, without crowding the fryer. Remove with a slotted spoon to paper toweling to drain.

For the sauce:

Heat the extra-virgin olive oil over medium-high heat in a large saucepan. Dissolve the tomato paste in the water, and add to the pan along with harisa and ground red chili. Add the meatballs and cook covered until most of the liquid evaporates, about 25 minutes. Add a little water to rehydrate sauce if it is dries out before that time. Serve meatballs covered with sauce.

Ingredients

• 4 bell peppers (red, yellow or a mix), halved lengthwise, seeds removed
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• About 3 cups leftover ragu*
• 1/2 cup couscous
• 3/4 cup golden raisins
• 3/4 cup grated asiago or fontina cheese
• 4 teaspoons red wine vinegar
• 1/2 cup chopped fresh parsley
• 2 tablespoons tomato paste

Directions

Preheat the oven to 450 degrees F. Toss the bell pepper halves with 1 tablespoon olive oil and 1/2 teaspoon salt in a large microwave-safe bowl. Cover and microwave until the peppers soften, 10 to 12 minutes.

Meanwhile, mix the ragu, couscous, raisins, 1/2 cup cheese, 3 teaspoons vinegar, the parsley and 1/4 teaspoon salt in a bowl.

Whisk the remaining 1 tablespoon olive oil and 1 teaspoon vinegar, the tomato paste and 3/4 cup water in the bottom of a large nonreactive baking dish. Carefully transfer the peppers, cut-side up, to the baking dish and fill with the couscous mixture. Sprinkle with the remaining 1/4 cup cheese.

Cover the dish with foil and bake until the peppers are tender and the filling is hot, about 20 minutes. Transfer to plates and drizzle with the cooking liquid from the dish.

* Use leftover ragu from Fettuccine With Quick Ragu

Per serving: Calories 539; Fat 24 g (Saturated 8 g); Cholesterol 67 mg; Sodium 1,098 mg; Carbohydrate 60 g; Fiber 8 g; Protein 23 g

Chile Cheese Casserole

Notes

This breakfast dish was inspired by the Mexican dish, chilaquiles. By using baked tortilla chips, a mixture of eggs and egg whites and just a bit of sharp Cheddar and pepper jack, the fat is low while the flavor is high.

Ingredients

• Cooking spray
• 4 cups baked tortilla chips, 2 1/2 ounces
• 6 egg whites
• 4 large eggs
• 1/4 cup skim milk
• 3/4 teaspoon ancho chili powder
• 1/8 teaspoon freshly ground black pepper
• 1 (4-ounce) can mild chopped green chiles
• 1 tablespoon chopped fresh cilantro leaves, plus whole leaves for garnish
• 1/2 cup shredded sharp Cheddar cheese, about 2 ounces
• 1/2 cup shredded pepper jack cheese, about 2 ounces
• 1/2 cup prepared green salsa verde
• Reduced-fat sour cream, optional

Preheat the oven to 375 degrees F. Lightly coat a rectangular 2-quart baking dish with nonstick cooking spray. Coarsely crush the chips by hand and spread half of them into the bottom of the baking dish.

Whisk the egg whites, eggs, milk, ancho powder, and pepper in a large bowl until well combined. Stir in the chopped chiles, chopped cilantro, and 1/4 cup each of the Cheddar and pepper jack cheeses; pour into the pan. Sprinkle the remaining chips over the egg mixture. Bake until the casserole is set around the edges but a little loose in the center, 20 to 25 minutes.
Sprinkle with the remaining 1/4 cup of each cheese and continue to bake until the cheeses are melted and the casserole is set in the center, about 10 minutes. Let stand 10 minutes. Serve with the salsa and, sour cream, if using. Garnish with whole cilantro leaves.

Salmon With Walnut-Pepper Relish

Ingredients

• 1/2 cup walnuts
• Pinch of cayenne pepper
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
•   2 tablespoons diced roasted red pepper
• 1 tablespoon walnut oil
• 2 tablespoons extra-virgin olive oil
• 1/4 cup chopped fresh parsley
• Kosher salt and freshly ground black pepper
• 2 tablespoons chopped fresh chives
• 1 teaspoon grated lemon zest
• 1 2-to-3-pound piece wild salmon (about 1 1/2 inches thick)

Directions

Make the relish: Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and bake until toasted, 7 to 10 minutes. Let cool, then finely chop and transfer to a bowl. Add the cayenne, lemon juice, honey, roasted red pepper, walnut oil, 1 tablespoon olive oil and 2 tablespoons parsley. Add 1/2 teaspoon salt and black pepper to taste and toss to combine. (The relish can be made up to 1 day ahead; cover and refrigerate.)

Make the salmon: Raise the oven temperature to 425 degrees F. Combine the remaining 1 tablespoon olive oil and 2 tablespoons parsley, the chives, lemon zest, 1/2 teaspoon salt, and black pepper to taste in a bowl. Rub the herb mixture all over the salmon. Lay skin-side down in a baking dish and roast until just cooked through, 12 to 14 minutes. Let rest 5 minutes, then transfer to a platter and top with the walnut-pepper relish.

Orange Chicken Fingers

Ingredients

For the salad:

• 2 tablespoons rice wine vinegar
• 1 teaspoon honey
• 1 tablespoon toasted sesame oil
• 8 ounces snow peas, sliced
• 3 medium carrots, about 8 ounces, peeled and julienned, or 2 1/2 cups storebought shredded carrots

For the chicken fingers:

• Cooking spray
• 1 tablespoon sesame seeds
• 4 cups (3 1/2 ounces) crispy rice cereal
• 1/2 teaspoon grated orange zest
• Kosher salt and freshly ground black pepper
• 2 egg whites
• 1 tablespoon low-sodium teriyaki sauce
• 1 1/2 pounds boneless skinless chicken breast, cut into tenders 4 by 1 1/2-inches, about 18 pieces

For the sauce:

• 1/2 cup low-sugar orange marmalade
• 1 tablespoon low-sodium teriyaki sauce
• 1 teaspoon grated ginger
• 1 tablespoon freshly squeezed lemon juice

Directions

Make the salad: In a large bowl whisk the vinegar and honey until combined and then whisk in the sesame oil. Add the snow peas and carrots and toss well to coat. Set aside for the flavors to blend while the chicken and sauce cook.
Preheat the oven to 425 degrees F. Place a wire rack on a baking sheet and lightly mist with nonstick cooking spray.
Put the sesame seeds in a small nonstick skillet set over medium heat. Cook, stirring often, until golden brown and fragrant, about 5 minutes. Set aside to cool.
Put the cereal in a plastic storage bag and crush with a rolling pin or heavy can until coarsely crushed. In a shallow bowl combine the toasted sesame seeds, crushed cereal and orange zest and lightly season with salt and pepper.
In a second shallow dish, beat the egg whites with the teriyaki sauce. Dip each chicken tender in the egg mixture and then the cereal mixture, pressing to coat well. Place on the rack and mist the chicken with nonstick cooking spray. Bake until the crust is golden and the chicken is cooked through, 18 to 20 minutes.
Meanwhile, in a small saucepot heat the marmalade, teriyaki and ginger over medium heat until melted and well combined. Remove from heat and stir in the lemon juice. Serve the chicken with some of the sauce for dipping and the salad.
Copyright 2010 Television Food Network, G.P. All rights reserved
Nutritional analysis per serving
Calories 274; Total Fat 4.6g (Sat Fat 0.8g, Mono Fat 0.4g, Poly Fat 0.4g) ; Protein 30g; Carb 27g; Fiber 2g; Cholesterol 66mg; Sodium 357mg

Notes

We lightened chicken fingers by coating them with a crunchy breading of crushed rice cereal and baking them. Paired it with a sweet tart low-sugar orange dipping sauce and crisp pea and carrot salad with a touch of honey and sesame oil, it becomes a complete meal.

Sweet and Sour Chicken

Notes

Cooking the chicken over high heat quickly gives it a nicely browned look and taste without needing to deep fry. Fresh orange juice in the sauce and lots of vegetables keep the dish and the nutrition balanced.

Ingredients

• 2 tablespoons honey
• 1 teaspoon chili-garlic sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon finely grated fresh ginger
• 1/4 cup fresh orange juice
• 2 teaspoons cornstarch
• 4 teaspoons peanut oil
• 12 ounces boneless, skinless chicken breast halves, cut into 1-inch pieces
• Salt and freshly ground black pepper
• 1 pint small, sweet mixed peppers, quartered, or 2 mixed bell peppers, cut into 1-inch strips
• 6 scallions, whites cut into 1 1/2-inch pieces, greens cut into 1-inch pieces and thinly sliced vertically into thin strips
• 8 ounces snow peas, trimmed
• Serving suggestion, cooked brown rice
• Chopped peanuts for sprinkling, optional

In a small bowl, whisk together the honey, chili-garlic sauce, vinegar, soy sauce, orange juice and cornstarch; set aside.

Meanwhile, coat the chicken with 2 teaspoons oil and heat large nonstick skillet over medium-high heat. Season the chicken to taste with salt and pepper and cook, turning occasionally with a wooden spoon, 2 minutes. Transfer the partially-cooked chicken to a plate. Reserve the pan.
Heat the remaining 2 teaspoons oil in the pan; add the peppers, scallion whites, and snow peas. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes. Stir in the reserved chicken; whisk the sauce again and add it to the pan. Simmer, stirring occasionally, until the sauce is thickened and the chicken is tender, 1 to 2 minutes. Serve over rice and sprinkle with the scallion greens and peanuts, if using.
Nutritional analysis per serving (does not include brown rice and chopped peanuts) Calories 238; Total Fat 6g (Sat Fat 1 g, Mono Fat 2g, Poly Fat 2g) ; Protein 23g; Carb 23g; Fiber 4g; Cholesterol 49mg; Sodium 329mg

Mushroom-Caraway Soup

Ingredients

• 2 tablespoons unsalted butter
• 1/4 teaspoon caraway seeds
• 10 ounces cremini or white mushrooms, thinly sliced
• Kosher salt and freshly ground pepper
• 3 medium carrots, quartered lengthwise and cut into 1-inch pieces
• 4 cups low-sodium chicken broth
• 1 small red onion, finely diced
• 1 tablespoon red wine vinegar
• 4 slices pumpernickel bread
• 1/3 cup sour cream or creme fraeche

Directions

Melt the butter in a saucepan over medium-low heat. Add the caraway seeds and cook until fragrant, about 1 minute. Add the mushrooms and cook, stirring, until they begin to wilt, about 5 minutes. Add 1/4 teaspoon salt, and pepper to taste. Add the carrots and broth, cover and bring to a simmer. Uncover and cook until the carrots are tender, 10 to 12 minutes. Season with salt and pepper.

Meanwhile, combine the onion, vinegar and a pinch of salt in a bowl and let marinate while the soup simmers. Toast the bread.
Divide the soup among bowls and top with sour cream and the marinated onion. Serve with the toast.
Per serving: Calories 252; Fat 11 g (Saturated 6 g); Cholesterol 28 mg; Sodium 510 mg; Carbohydrate 28 g; Fiber 4 g; Protein 11 g

Hearty Italian Chicken and Vegetable Soup

Notes

This chicken soup is packed with zesty rich flavors and lots of good for you vegetables. By enhancing prepared low-sodium broth with lots of herbs and lemon and fresh chicken you get a soup that tastes like you simmered it all day long.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 onion, chopped
• Pinch crushed red pepper flakes
• 6 whole sprigs, plus 1 tablespoon chopped flat-leaf parsley
• 6 (3-inch) strips lemon zest, cut from 1 lemon
• 1 small head fennel, thinly sliced (2 cups), fennel tops reserved
• 1 1/2 pounds bone-in chicken breasts, skin removed
• 8 cups low-sodium chicken broth
• A 2-3 inch piece Parmesan rind, optional
• 2 carrots, sliced (1 cup)
• 2 stalks celery, sliced (1 cup)
• Kosher salt
• 2 cups, whole-wheat extra-wide noodle style pasta, 2 3/4 ounces (recommended: Ronzoni Healthy Harvest) **recommend just using 2 3/4 -ounce weight
• 3 cups baby spinach
• 2 tablespoons grated Parmesan, plus extra for passing
• Lemon juice

1. Heat the oil in a Dutch oven set over medium heat. Add the onion and crushed red pepper flakes and cook until the onions begin to soften, 5 minutes. Meanwhile, tie the parsley sprigs, lemon zest, and fennel tops together. Add the herb bundle, broth, 2 cups of water, and, if using, the cheese rind. Bring to a very gentle simmer and simmer until the chicken is just cooked through, about 8 minutes. Transfer the chicken to a cutting board and set aside until cool enough to handle. Remove the meat from the bones in large strips, and set aside.

2. Meanwhile, add the sliced fennel, carrots, and celery to the broth and season with salt, to taste. Continue to simmer until the vegetables are just tender, 5 minutes. Stir in the noodles and cook until just al dente, about 5 minutes. Stir in the reserved chicken, baby spinach, and Parmesan until the chicken is heated through and the spinach is wilted. Discard the herb bundle and cheese rind. Stir in lemon juice, to taste. Ladle the soup into serving bowls and serve with additional Parmesan for passing.

Chicken Piccata

Notes

Piccata is a classic preparation for chicken, but can be heavy on your diet as it's a butter and wine-based sauce. This lighter version saves you calories by adding the zip of white wine with a tiny bit of vinegar to finish (as opposed to a cup or more simmered down), and getting the most of 1 tablespoon of butter by swirling it into the sauce at the end.

Ingredients

• 1 pound chicken scaloppini (about 4 ounces each)
• Kosher salt and freshly ground black pepper
• 1 tablespoon plus 1 teaspoon all-purpose flour, divided
• 3 teaspoons extra-virgin olive oil
• 2 garlic cloves, finely chopped
• 1/2 cup low-sodium chicken broth
• Finely grated zest and juice of 1 lemon, zest reserved for optional garnish, about 2 tablespoons juice
• 1 teaspoon white wine vinegar
• 2 tablespoons chopped fresh parsley, plus more for garnish
• 1 tablespoon capers, drained and rinsed
• 1 tablespoon unsalted butter
• Baby arugula for garnish
• Whole-wheat angel hair pasta or roasted potatoes, for serving

Season the chicken with salt and pepper and sprinkle with 1 tablespoon flour.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until very hot; cook the cutlets until opaque throughout, 1 to 2 minutes per side. Transfer the cutlets to a plate. (Reserve the skillet.) Reduce the heat under the skillet to medium.
Add the remaining teaspoon oil and garlic to the same skillet; cook until fragrant, about 1 minute. Whisk together the broth, lemon juice and 1 teaspoon flour, and add to the pan. Simmer sauce until reduced and thickened, 2 to 3 minutes. Stir in the vinegar, parsley and capers. Swirl in the butter until sauce is shiny and slightly thickened.
Serve chicken with the sauce. Toss the arugula and freshly grated lemon zest with a light drizzle of olive oil; season to taste with salt and pepper, scatter over chicken. Serve with pasta or potatoes as desired.