Flavored Cream Cheese - Making Your Own

We are big whole wheat bagel fans around here, and the flavored cream cheese is a favorite, especially the strawberry kind. One of the issues I find, though, is that the stores don't sell non-fat strawberry cream cheese, and it is more expensive to buy the flavored kinds. I can make it for less, and I can custom the fat content according to what I want it to be!

Place non-fat cream cheese (1-2 blocks), 2-3 strawberries, and powdered sugar in a food processor. I would begin with only 1-2 tbsp. of powdered sugar, and add to taste. Some like it sweeter, some like it more on the tart side. Puree until smooth.

Place in a jar and use it for weeks!

Russet Potato Fries - Everyone's Favorite

I make Russet Potato Fries often, as they are one of my kids' favorites, and they go with many dishes. They are easy to make and so much healthier than the fried version! Make them for your family and watch them disappear....

Scrub potatoes clean with a brush.

Cut up 4 large potatoes (or more if you want), slicing into "fries"

Toss with 2-4 tbsp. olive oil

Sprinkle with kosher or sea salt & freshly ground pepper

Bake at 425 degrees until crisp on the ends and soft in the middle.

A delicious, family-friendly, salmon recipe -- get those Omega 3s!

Asian Honey Glazed Salmon

1/4 c. packed cilantro leaves

2 scallions

2 tsp. vegetable oil

1 tsp. grated ginger

Kosher salt and pepper

4 salmon fillets, about 6 oz. each

2 tsp. fresh lime juice

2 tsp. soy sauce

2 tsp. honey

2 tsp. brown sugar

1/4 tsp. sesame seeds

Preheat the grill over medium high. Oil the grates. Finely chop the cilantro and scallion and mix in the oil and ginger. Season with salt and pepper.

Cut two 3-inch slits in the fillets, going about 1/2 way through the salmon. Evenly stuff the slits with the herb mixture. Season the fish with salt and pepper.

Stir together the lime juice, soy, brown sugar, and honey until smooth. Place the salmon on the grill until well marked, 3 min. Turn the salmon and continue to cook, brushing the tops with the sauce, another 3 min. Transfer to a serving plate and sprinkle the tops with sesame seeds. Serve with edamame and lime wedges.

Broiler Directions:

Position an oven rack so that a baking sheet set on the rack is about 4 inches below the heat source. Preheat the broiler. Place the filets on a foil lined baking sheet coated with cooking spray. Broil, basting 3-4 times with the sauce, about 7 min.

Champagne Chicken with Rosemary Tuscan Beans

This isn't your ordinary chik chik! Very flavorful and a great recipe to freeze for those that are doing the make-ahead thing!

Champagne Chicken

1 cup champagne

12 sprigs fresh thyme, minced

3 Tbsp. lime juice, fresh

4 cloves garlic

2 large sprigs rosemary, minced

2 boneless chicken breasts

1/2 tsp. salt

1/4 tsp. pepper

Combine champagne, thyme, lime juice, and rosemary in a bowl or ziplock bag. Add chicken breasts and refrigerate (season with salt and pepper before adding).

Pre-heat oven to 350 degrees. Remove breasts from the marinade and place in a small roasting pan. Reserve marinade.

Roast chicken 20-30 min. basting occasionally with the marinade. Place chicken a platter and cover to keep warm. Pour pan juices and remaining marinade in a saucepan. Cook over med. heat until boiling and reduced. Spoon over chicken and garnish with rosemary.

With this recipe, I sometimes grill the breasts instead of roasting. Both are good!

Rosemary Tuscan Beans

2 cans white northern beans, rinsed.

3 cloves garlic, chopped

2-3 sprigs rosemary, chopped

olive oil

sea salt

Saute minced garlic in a tbsp. of olive oil. Add the chopped rosemary until fragrant. Add the beans and cook over medium heat until flavors are combined. Add a bit of kosher or sea salt.