Look for bottled key lime juice at your local grocery store. Cream cheese needs to be at room temperature. Leave out on the counter for several hours.
Preheat oven to 350°

Graham Cracker Crust

1-1/4 cups graham cracker crumbs
3 tablespoons sugar
¼ cup unsalted butter, melted

Crumble one packet of graham crackers into the bowl of a food processor. Process until you have fine crumbs. Add the sugar and pulse to mix. Pour the butter through the feed tube while the machine is running. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan. Set aside.

Key Lime Filling

24 ounces cream cheese
¾ cup sugar
5 tablespoons sour cream
5 teaspoons flour
4 extra-large eggs
1 egg yolk
½ cup frozen limeade concentrate, thawed
¼ cup lime juice
1 teaspoon vanilla extract

In a large bowl combine cream cheese, sugar, sour cream, and flour. Beat with an electric mixer on low speed till smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in limeade concentrate, lime juice, and vanilla extract. Pour the cream cheese mixture over the crust.

Bake at 350° for 15 minutes. Lower the temperature to 200° and bake for 1 hour and 15 minutes or till the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan.

Honey Lime Glaze

½ cup frozen limeade concentrate, thawed
4 teaspoons lime juice
1 tablespoon cornstarch
1 tablespoon honey
1 teaspoon finely shredded lime peel

Pour all ingredients into a microwave-safe bowl and stir with a whisk. Microwave for 2 minutes at 75% power. Stir. Microwave for another 2 minutes at 75% power. The mixture should be thickened, bubbly, and translucent in appearance. Pour over the cheesecake. Chill till serving time. Makes 12 to 18 slices.

Technorati Tags: cheesecake, graham cracker crust, honey lime glaze, key lime

Serves 4

2-1/2  tablespoons sugar
1  tablespoon dill (1 teaspoon dried)
1  teaspoon kosher salt
¼  teaspoon pepper
½  cup rice wine vinegar
3  scallions, sliced thin
3  medium English cucumbers

Stir sugar, dill, salt and pepper into the vinegar in a medium bowl until dissolved. Add the scallions and stir.

Slice your cucumbers in half lengthwise. Run a small melon baller along the inside to remove the seeds. Lay each half flat side down and slice into ¼-inch-thick pieces. Add the cucumbers to the bowl and stir.

Serve chilled.

Technorati Tags: cucumber salad, sweet and tart

Technorati Tags: dr. angelo acquista, healthy recipes, meal plans, mediterranean diet, the mediterranean prescription

I love key lime pie.  And there are as many variations out there as there are types of limes. Some recipes are cheesecake-like, some are curd-like, and some are more creamy, almost pudding-like.  This recipe is a creamy version, fast and easy.

Note: I don’t actually use key limes… they’re tiny (which means squeezing LOTS of limes), hard to find, and more tart.  I just use Persian limes, the regular ones you find in the grocery store, as they are sweeter.

Key lime pie is one of those desserts I look forward to after a summer BBQ. It’s so refreshing… and cold!

Ingredients:

• 4 extra large egg yolks
• two 14-ounce cans sweetened condensed milk
• 3/4 cup (6 ounces) Persian lime juice
• zest of 1 lime

Directions: Preheat oven to 350°F.

Whisk together the egg yolks and condensed milk.  Add the lime juice and zest.  The mixture will thicken almost immediately.  Pour into a vanilla wafer crust and smooth with a spatula.

Bake the pie for 28 to 32 minutes, until the filling is set, with a small spot in the middle still soft-looking.  Cool for several hours (or overnight) before serving.  

Top with slightly sweetened whipped cream if desired.

Yield: one 9” pie, 8 servings.

Technorati Tags: key lime pie, persian limes, sweetened condensed milk, vanilla wafer crust

I love mac and cheese and this recipe is the best!  It’s so creamy.  And the flavors… the Gouda melts nicely while the white cheddar adds a depth of flavor.

Use rigatoni (large tubes) rather than elbow macaroni, so the cheese sauce seeps inside the noodles. Then I kicked it up a notch by adding smoked ham. The ham adds some color, texture and smokiness.

This is my favorite comfort food when I’m stressed.  I make a big batch so I have leftovers for lunch all week.

Add a green salad and a glass of white wine and you’ve got the perfect meal.  Enjoy!

~~~~~~~~~~~~~~~~~~~~~~~~~~~

• 1 pound rigatoni
• 4 cups milk
• 6 tablespoons butter
• 1/2 cup flour
• 12 ounces Gouda cheese, grated (4 cups)
• 8 ounces extra-sharp white Cheddar, grated (2 cups)
• 1 tablespoon kosher salt
• 1/2 teasponn ground black pepper
• 1/2 teaspoon nutmeg
• 1 pound hickory-smoked boneless ham steak

Preheat the oven to 375 degrees.

Bring a large pasta pot of water to a boil.  Add a couple tablespoons of salt and the rigatoni and cook according to the directions on the package, 8 to 10 minutes. Drain well.

Meanwhile, microwave the milk in a microwave-safe bowl on High for 4 minutes. Melt the butter in a large (4-quart) pot and add the flour.  Cook over low heat for 2 minutes, stirring with a whisk.  While whisking, add the warm milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gouda, Cheddar, kosher salt, pepper, and nutmeg. Add the cooked macaroni and stir well.

Heat the ham steak on high in a non-stick skillet for 1 minute on each side, or until browned. Cut the steak into a 1/2 x 1/2″ dice. Add the ham to the macaroni and stir well.

Spray a 3-quart baking dish with nonstick spray. Pour the macaroni mixture into the baking dish.  Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni browned on the top.

Technorati Tags: boneless ham steak, comfort food, extra-sharp white cheddar, gouda, macaroni & cheese, rigatoni

Makes 1-1/2 cups

• 1/2 lb. cream cheese
• 2 oz. thawed frozen artichoke hearts
• 1/3 cup freshly grated parmesan cheese
• 1 tbsp. chopped flat-leaf parsley
• 1 tbsp. fresh lemon juice
• 1/2 tsp. each salt and freshly ground black pepper
• 1/2 tsp. finely shredded fresh lemon zest
• 1 small garlic clove

Preheat oven to 350°.

In a Food Processor, whirl together all ingredients until blended and artichokes break into small pieces. Put into a 1-1/2 Quart Ovenproof Casserole and bake for 25 minutes, or until bubbly and the top gets golden brown.

Photo credit, myveggiekitchen

Technorati Tags: appetizers, artichoke dip

Serves 4

An aluminum foil liner prevents burning on dark nonstick baking sheets.  It’s also recommended for easy cleanup.

• 1 pound green beans, stem ends snapped off
• 1 tablespoon olive oil
• 1 teaspoon minced garlic (about 3 medium cloves)
• 1 teaspoon minced fresh ginger
• 2 teaspoons honey
• ½ teaspoon toasted sesame oil
• ¼ teaspoon pepper
• 4 teaspoons toasted sesame seeds

1. Combine garlic, ginger, honey, sesame oil and pepper in small bowl; set aside.

2. Adjust oven rack to middle position; heat oven to 450°.  Line rimmed baking sheet with aluminum foil; spread beans on baking sheet.  Drizzle with olive oil; using hands, toss to coat evenly.  Sprinkle with ½ teaspoon salt, toss to coat, and distribute in even layer.  Roast 10 minutes.

3. Remove baking sheet from oven.  Using tongs, coat beans evenly with garlic/ginger mixture; redistribute in even layer.  Continue roasting until dark golden brown in spots and starting to shrivel, 10 to 12 minutes longer.

4. Adjust seasoning with salt and toss well to combine.  Transfer to serving dish, sprinkle with sesame seeds, and serve.

Photo credit, crcg

Technorati Tags: ginger, honey, roasted green beans, sesame oil, sesame seeds

I like this recipe because you don’t have to stand over the stove frying up slices one at a time… and it’s low fat too!

Prep and cook time: About 35 minutes

Makes: 4 servings

• 3 large eggs
• ¾ cup low-fat milk
• 1 tablespoon vanilla
• 2 teaspoons sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• pinch of salt
• Cooking oil spray
• 8 slices brioche, sourdough or challah bread, about 1 inch thick (8 to 12 oz. total)
• Powdered sugar
• Maple syrup

Whisk together eggs, milk, vanilla, sugar, cinnamon, nutmeg, and salt in a medium bowl.

Place bread in a shallow baking dish large enough to hold bread slices in a single layer.  Pour the egg mixture over bread.  Soak for 10 minutes.  Turn slices over.  Soak 10 minutes more.

Mist a 10 x 15″ Nonstick pan with cooking oil spray.  Place slices slightly apart in a single layer in baking pan.

Bake in a 500° oven until toast is golden on bottom, about 5 minutes.  With a wide spatula, turn slices over and bake until other side is browned, about 3 to 4 minutes longer.  Transfer hot French toast to plates.

Sprinkle with powdered sugar and drizzle with maple syrup.

Photo credit, jpellgen

Technorati Tags: breakfast, brunch, french toast

Makes about 7 cups

• 1 medium onion, chopped (about 1 cup)
• 2 garlic cloves, minced (about 2 teaspoons)
• 2 tablespoons vegetable oil
• 4-ounce can green chilies, chopped
• 15-ounce can Italian-style stewed tomatoes, chopped, reserving the juice
• 4 cups chicken broth
• 1 teaspoon lemon pepper
• 2 teaspoons Worcestershire sauce
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon hot sauce or to taste
• 4 tablespoons all-purpose flour
• 1/2 cup water
• 1 pound skinless boneless chicken breasts, cut into small cubes
• 1/3 cup nonfat or low-fat sour cream
• Salt and pepper to taste
• Tortilla Strips (recipe follows)
• Chopped fresh coriander for garnish, optional

In a large saucepan, cook the onion and the garlic in the oil over moderately low heat for 5 minutes or until the onion is softened.  Add the chilies, tomatoes with their juice, broth, lemon pepper, Worcestershire, spices and hot sauce and simmer the mixture for 20 minutes.

In a small bowl, combine the flour with the water and whisk it into the soup.  Bring the soup back to a boil and simmer for 5 minutes.  Add the chicken and simmer for 5 minutes or until it is just cooked through.  Stir in the sour cream and salt and pepper to taste, and garnish each portion with the tortilla strips and the coriander, if desired.

Note:  I like to add a can of corn and a can of chili beans to make a heartier soup.

Tortilla Strips

• 4 corn tortillas cut into 1/4-inch strips
• Nonstick vegetable oil spray

Preheat the oven to 400°F.

Arrange the tortilla strips in one layer in a baking pan sprayed with vegetable oil.  Bake them in the oven for 10 minutes or until they are lightly toasted and crispy.  Sprinkle lightly with salt, if desired.

Photo credit, paghababian

Technorati Tags: mexican food, spicy chicken tortilla soup, tortilla strips

I get asked for this recipe every time I serve this salad.  So here it is… finally.  It’s especially good for the holidays.

Makes: 6 servings

• 2 cloves garlic, peeled and pressed or coarsely chopped
• 1/3 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon red wine vinegar
• 1-1/2 teaspoons Dijon mustard
• 1-1/2 teaspoons firmly packed brown sugar
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 1 cup pecan halves
• 3 quarts baby spinach leaves (about 8 oz.), rinsed and crisped
• 1/2 cup dried cranberries
• 1 cup crumbled gorgonzola or other blue cheese (4 oz.)

1. In a shallow baking pan, bake pecans in a 350° oven until golden in the center (break one to check), 8 to 10 minutes.  Let cool.
2. Put garlic, olive oil, balsamic vinegar, red wine vinegar, mustard, brown sugar, pepper and salt in a glass jar with a screw on lid.  Shake until blended well.
3. Put spinach, cranberries and gorgonzola in a Salad Bowl.  Add about 1/2 the dressing; mix gently to coat the leaves.  Add more dressing if needed.

Photo credit, Tami Hartley

Technorati Tags: cranberry, gorgonzola, holiday meal, spinach salad