Bonnie Appetit: Elegant Entertaining & Celebration Menus

By Bonnie Nesbit

When you’re planning to prepare an elegant full-course dinner or a special celebration/holiday meal with delicious dishes that complement each other, this book will be your go-to guide! Each individual chapter of this thoughtfully designed cookbook is an elegant menu featuring options for an appetizer, main course, side dish and dessert as well as thorough descriptions to help you plan the perfect meal. Featuring more than 575 mouth-watering recipes, each one has been both written and personally tested using health-conscious ingredients. I may come from a traditional Midwestern comfort-food loving family, but I insist on making our family meals lower in fat and calories while still being delicious! Every recipe in this book features easy to find ingredients and detailed steps accompanied by at least one photograph to help you navigate what the finished dish should look like. You’ll also find various photographs of table settings I’ve used for personal gatherings to help inspire creativity when setting your own table. You don’t have to be a tablescape professional to set a beautiful table! Sometimes all it takes is a simple bouquet of flowers and folded linen napkins neatly placed to take a family meal from ordinary to elegant. What matters most is the love and thought you put into each meal.

The moments we gather around the table to partake in a home-cooked meal become precious memories etched on our hearts for a lifetime. Make every meal a celebration of family with these special menus!

• Language: English
• Publisher: iUniverse
• Release date: Feb 7, 2021
• ISBN: 9781663200358

Book preview

Bonnie Appétit:

Elegant Entertaining & Celebration Menus

BONNIE NESBIT

Bonnie Appétit: Elegant Entertaining & Celebration Menus

Copyright © 2021 Bonnie Nesbit.

All rights reserved. No part of this book may be used or reproduced by any means, graphic, electronic, or mechanical, including photocopying, recording, taping or by any information storage retrieval system without the written permission of the author except in the case of brief quotations embodied in critical articles and reviews.

iUniverse

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Bloomington, IN 47403

www.iuniverse.com

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Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

Any people depicted in stock imagery provided by Getty Images are models,

and such images are being used for illustrative purposes only.

Certain stock imagery © Getty Images.

ISBN: 978-1-6632-0034-1 (sc)

ISBN: 978-1-6632-0035-8 (e)

Library of Congress Control Number: 2020913328

iUniverse rev. date: 02/05/2021

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About Bonnie Appétit

I am truly passionate about cooking and have been doing so since the age of nine thanks to my mother’s guiding hands. I come from a family steeped in the tradition of rich comfort cooking from the Amish roots on my mother’s side and the French roots on my father’s side. However, I insist on preparing meals that are not only comforting and delicious, but lower in fat and calories than most traditional recipes. I especially enjoy making elaborate meals for family and friends to share the universal language of love found around the table. There are few things more precious than the memories we make as we join in fellowship to partake in a meal that’s been lovingly prepared with great care and attention to detail, especially when it’s a celebration!

This cookbook is a collaboration of decades of cooking and every recipe has been both prepared and tested in my kitchen and personally photographed by me. My goal in crafting this book is to share my love of cooking with you and to create complete menus that you can utilize any time you want to make an elegant meal. Whether you’re celebrating a holiday or milestone, hosting a party for family and friends, or simply want to impress dinner guests, my hope is that you’ll find inspiration and comfort in this collection of recipes. I’ve taken great care to organize each chapter in this book to give you a complete meal from start to finish so that you’re never left wondering what appetizer, side dishes and dessert will best complement the main course. I’ve also strategically placed photos throughout the book of different table settings I’ve personally used to inspire some creativity for setting your own table. Of course, each recipe contained within each menu can be made without committing to the entire menu. So, whet your appetite and let’s get cooking!

If you like this book, check out my other book Bonnie Appétit: Breakfasts & Easy Dinner Menus for purchase through my website www.bonnie-appetit.com and other select retailers.

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Bonnie Nesbit

2020

www.bonnie-appetit.com

Table of Contents

Elegant Entertaining

Apple-Themed Dinner

Asian Roasted Pork Dinner

Asian Summer Skewer Feast

Autumn Celebration Dinner

Baked Spaghetti Dinner

Baked Ziti Dinner

Balsamic Chicken & Vegetables

Basted Herb Chicken Dinner

BBQ Brisket Dinner

Beef Rouladen & Roasted Root Vegetable Dinner

Beef Stew Dinner

Blizzard Weather Soup

Caprese Chicken & Basil Pasta Dinner

Caprese-Bacon Chicken Dinner

Chicken & Noodles Revamped

Chicken & Tomato Soup for the Soul Meal

Chicken Cordon Bleu Dinner (for 4 or 8)

Chicken Kiev with Orange

Chicken Lasagna Dinner

Chicken Mole Meal

Chicken Parmesan Pasta Dinner

Chicken Piccata Dinner

Chicken Pot Pie-Lightened up with a twist!

Chilly Weather Chili

Citrus Chicken & Rice Dinner

Classic Comfort Food with a Healthy Twist

Classic Crusted Chicken Dinner

Coffee-Marinated Pork Chop Meal

Cornish Game Hen Dinner

Cranberry Pork Dinner

Elegant Eggplant Parmesan Meal

Excellent Egg Rolls

Fajita Rita Night

Faux Fried Chicken Dinner

Fish Stick Dinner Upgraded

Fondue Fun

Cajun Style Fondue Feast

Islander Fondue Feast

Traditional Fondue Feast

German Feast

Ginger-Lime Chicken Dinner

Greek Dinner for 2

Ham & Cheese-Stuffed Dinner

Ham, Mac & Cheese Meal

Hamburger Cookout

Homemade Pizza Dinner Made Your Way!

Homestyle Meatloaf Dinner

Italian Feast

Italian-Inspired Dinner

Luscious Lasagna Feast

Meatless Middle-Eastern Meal

Mexican 4-course Meal

Mexican Restaurant Meal at Home

Orange Basil Summer Chicken Dinner

Orange Pork Chop Dinner

Pork Diane Dinner

Pork Roast Dinner

Roast Beef with all the fixin’s

Roast Chicken Dinner

Roasted Lemon Chicken Dinner

Saucy Tomato Chicken Dinner

Savory Sage Saltimbocca Dinner

Seafood Patties & Soup

Sesame-Grilled Chicken or Steak Dinner

Sizzlin’ Summer Dinner

Spring Ham Feast

Stir-Fry Supper

Stromboli-Style Dinner

Stuffed Cabbage Roll Dinner

Summertime Greek Inspiration

Summertime Stuffed Bell Peppers

Sweet & Smoky Chicken Paprikash

Sweet & Sour Baked Chicken Dinner

Tangy Tomato Romesco Dinner

Taste of Thanksgiving Dinner

Taste of Thanksgiving Dinner-Just for Two

Vegan Inspired Lean-Cuisine

Wine-Themed Chicken Dinner

Winter Dumpling Dinner

Holidays & Parties

Afternoon Tea Party

Baby Shower Buffet

Birthday & Special Occasion Cakes

Bonfire Bash

Bridal Shower Bites

Cinco de Mayo or Fiestas

Easter Sunday Dinner

Game Night Snacking!

Garden Party Get-together

Gifts to give from the Kitchen

Graduation Open House Party

Halloween Pumpkin Party

Nesbit Family Christmas Dinner

Nesbit Family Christmas Eve Dinner

Nesbit Family Thanksgiving Table

New Year’s Eve Buffet Bash

Patriotic Party

St Patrick’s Day Irish Delights

Super Bowl or Football Party

Traditional Christmas Dinner

Traditional Turkey Feast

Trim Turkey Feast

Valentine Celebration

Elegant Entertaining

When you want to impress dinner guests, these dinner menus have been specially designed to treat them like royalty! Appetizers, main courses, side dishes and dessert are included in every menu built around complementary flavors & in-season produce.

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Apple-Themed Dinner

This dinner is a hit every time! Nutty-crisp salad paired with rolls or a baguette, succulent glazed chicken & rich browned butter drizzled over pillows of butternut ravioli all followed up with the BEST apple pie ever...a la mode, of course!

Roasted Apple Spice Glazed Chicken

We absolutely love this beautifully glazed apple-spiced chicken, especially when paired with a semi-sweet white wine, like Riesling. The soft baked tart apples not only look beautiful when displayed on a serving platter but are a perfect accompaniment to the chicken with its crispy golden skin. You can serve this chicken with wild rice if you’re pressed for time, but it pairs perfectly with butternut squash ravioli for a true taste of comfort in autumn!

Roast Chicken & Glaze:

1 cup apple cider vinegar

1 cup apple jelly

1/2 tsp cinnamon

1/4 tsp ground nutmeg

1/8 tsp ground allspice

1/8 tsp ground cardamom

5 lb whole roasting chicken

4-6 small tart baking apples, cored

black pepper, to taste

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Procedure

1 Stir together vinegar and jelly in a medium saucepan. Heat while stirring over medium heat. Bring to a boil, and continue to boil gently for about 20 minutes, uncovered until glaze is syrupy and reduced to about 1 cup, stirring frequently. Remove from heat and stir in the cinnamon, nutmeg, allspice and cardamom; set aside.

2 Meanwhile, preheat the oven to 325F. Twist the wing tips under the back of the chicken. Place the chicken, breast side up, on a rack in roasting pan and sprinkle with salt. Roast chicken, uncovered, for 1-1/4 hours. Remove chicken from oven and place the cored apples around chicken. Brush the chicken and apples with a bit of the apple glaze and sprinkle with pepper.

3 Place back in oven and roast for another 1 1/4 hours (being sure to brush it with some of the glaze every 30 minutes) or until a thermometer reads 180 F when inserted into thickest part of the thigh and chicken juices run clear. Remove from oven and cover with foil to keep warm while preparing sauce.

4 Skim the fat from the juices in roasting pan and discard fat. Pour all the rest of the apple glaze into the roasting pan with the chicken juices and stir well. Scrape up browned bits stuck to bottom of roasting pan; strain and season to taste with salt and pepper, then transfer to a gravy boat for serving.

Yield: Makes 6 servings Preparation Time: 30 min Cooking Time: 2 hours and 15 min Total Time: 2 hours and 45 min

Browned Butter Topped Butternut Squash Ravioli

These soft pillows of ravioli stuffed with butternut purée and tangy parmesan are sensational!! The nutty brown butter sauce is just enough decadence without too much guilt, like other cream-based sauces. Use only real butter as substitutes simply will not brown properly nor will they taste nutty. I typically make a double batch of ravioli but still only use 4 Tbsp of butter for the sauce as it’s still enough to lightly coat the ravioli. When re-heating these, spritz or drizzle them with a touch of olive oil to prevent sticking. For a truly decadent finish, drizzle some truffle oil over them just before serving!

1 tsp olive oil

1 small onion, finely chopped

12 oz frozen butternut squash

1/4 cup freshly grated parmesan cheese (plus additional for serving)

2 Tbsp plain dried breadcrumbs

1 large egg, lightly beaten (or 1/4 cup fat-free liquid egg substitute)

1 pinch nutmeg

1/4 tsp salt (plus 1/8 tsp for browned butter)

1/4 tsp ground black pepper (plus 1/8 tsp for browned butter)

1 large egg white, lightly beaten until foamy

1 tsp water

12 oz wonton wrappers (about 50 wrappers)

4 Tbsp butter-no substitutes!

1 Tbsp thinly sliced fresh sage leaves

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Procedure

1 Heat the olive oil in a small saucepan over medium heat for about 1 minute. Add the onion and cook until tender and lightly browned, stirring occasionally. Cook the squash in a microwave as the bag directions indicate and then allow to cool slightly.

2 Meanwhile, in medium-sized bowl, combine the cooked onion and squash with parmesan, bread crumbs, egg (or egg substitute), nutmeg, salt and pepper. In a small bowl, combine the egg white and water with a whisk.

3 Place 2 wonton wrappers on a clean working surface. Brush the beaten egg white along all edges of the wonton wrappers; place a dollop (approx. 1 rounded tablespoon) of the squash filling in the center of each wrapper, keeping the filling at least 1/2 inch away from all edges. Top each wrapper with a second wrapper; pressing down firmly around the filling to push out air and seal the ravioli. Place sealed raviolis on a baking sheet and repeat with all remaining filling and wrappers, being careful not to overlap any of the ravioli on the baking sheet. (You may need a second baking sheet to fit all of the ravioli) Allow the ravioli to dry for 15 minutes and then turn them over to ensure that both sides are properly dried.

4 Place a large sauce pot of salted water over high heat and bring to a steady boil.

5 Add the ravioli to the pot and cook until tender, about 3-5 minutes, stirring very gently to separate any ravioli that are stuck together.

6 While ravioli is cooking, melt and cook the butter over medium heat in a 4-quart saucepan for about 3-4 minutes or until it appears to be golden brown, stirring frequently. Turn off the heat and stir in the sliced sage and remaining salt and pepper (for browned butter).

7 With a large slotted spoon, gently lift out the cooked ravioli and drain them by holding them over paper towels to catch any liquid. Immediately transfer the ravioli to large pan with butter and gently stir to coat them well. Serve with additional grated Parmesan cheese or drizzle with oil, if desired.

Yield: 4 servings Preparation Time: 30 min Cooking Time: 16 min Total Time: 46 min

Apple & Spiced Pecan Salad with Vinaigrette

This crisp & fresh salad is made with mixed greens, sugary spiced crunchy pecans, thinly sliced crisp apples and shaved tangy white cheddar cheese all tossed in an herbed vinaigrette. Pecorino Romano cheese can be substituted for the white cheddar, but the tang of the white cheddar is best.

1 cup pecan halves

1 Tbsp unsalted butter or margarine

1 Tbsp sugar

1 pinch salt

1/4 cup white wine vinegar

2 Tbsp extra virgin olive oil

2 Tbsp fresh chives, chopped

1 Tbsp sugar

1 tsp kosher salt

1/8 tsp cayenne pepper

1/2 cup evaporated skim milk

1 large Braeburn or Honeycrisp apple, cored and sliced

1 (10 ounce) bag mixed salad greens

3 oz sharp white cheddar cheese, shaved

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Procedure

1 In a small sauté pan set over medium heat, toast pecan halves with butter, sugar and salt for about 3 minutes and then set them aside to cool.

2 Meanwhile, combine the vinegar, olive oil, chives, sugar, salt and cayenne pepper for dressing; gradually whisk in the evaporated milk and set aside.

3 Combine the salad mix, apple slices, spiced pecans, and about 1/3 cup of vinaigrette; toss together well. Garnish salad with shaved cheese and serve remaining dressing on the side.

Yield: 10 cups Preparation Time: 10 min Total Time: 10 min

Oatmeal Studded Pie Crust

This pie crust goes exquisitely with apple pie filling, but any fruit filling would work beautifully. The oats lend a subtle nutty taste that adds a healthy twist. It’s crisp, golden & delicious!!!

2 cups all-purpose flour

1/2 cup quick-cooking oats

1 tsp salt

2/3 cup shortening

8-9 Tbsp cold water

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Procedure

1 Stir together the flour, oats and salt in a medium-sized mixing bowl.

2 2 Use a pastry blender to cut in the shortening until the pieces are pea-sized.

3 Sprinkle the crumb mixture with about one tablespoon of the cold water and gently mix in with a fork. Continue adding water, one tablespoon at a time, mixing until dough is fully moistened.

4 Divide the dough in half; forming each half into a ball. (Note: you can refrigerate this dough at this point in the recipe up to one day in advance by simply wrapping in plastic wrap and chilling until ready to use. Follow remainder of recipe as directed)

5 On a lightly floured surface, flatten one of the dough balls and roll out with a rolling pin from the center to the edge forming a 12-inch diameter circle.

6 To easily transfer the pastry, wrap it loosely around the rolling pin and then gently unroll it into 9-inch pie plate. Trim the pastry even with rim of the pie plate using a knife. Fill with desired fruit filling.

7 Roll out the remaining dough on a lightly floured surface to 14-inch diameter circle. Gently transfer to top of fruit filling in pie plate and trim leaving a 1/2 inch overlay beyond edge of pie plate. Fold the top crust under bottom crust, pinching edges together well and crimp edge with fork or flute edge with fingers. Cut several venting slits on top of pastry; brush with melted butter or milk & sprinkle with sugar & cinnamon, if desired, before baking.

Yield: two 9-inch pastries Preparation Time: 15 min Total Time: 15 min

All-American Apple Pie

This is our favorite traditional apple pie recipe. It’s perfectly spiced with a hint of lemon zest & raisins, if you desire. You can also substitute ground cardamom for the cinnamon for a subtle twist. Serve this warm with a scoop of vanilla ice cream for an all-American treat!

1/4 cup packed brown sugar

1/4 cup granulated sugar

1 Tbsp all-purpose flour

1/2 tsp lemon peel

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

6 medium baking apples, peeled, cored and thinly sliced (about 2 lbs)

1 cup raisins (optional)

1 recipe double-crust pie pastry (oat pastry is pictured)

1 egg, beaten

1 tsp granulated sugar

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Procedure

1 Preheat the oven to 425F.

2 Line a 9-inch deep pie plate with half of pie pastry rolled out; trim to fit & roll edge under.

3 In a large bowl, combine both sugars, flour, lemon peel, cinnamon and nutmeg; mix well.

4 Add apples to sugar mixture; stir until coated. Stir in raisins, if desired. Spoon into prepared pie plate.

5 Roll out remaining pastry and place piecrust on top of filling. Trim edges, pressing against edge of pan, and flute the edge. Using a sharp knife, cut steam vents in piecrust. Lightly brush the top piecrust with beaten egg and sprinkle with sugar.

6 Bake until piecrust is golden brown, about 35-40 minutes. Place on a wire rack to cool for 30 minutes. Serve warm.

Yield: 6-8 servings Preparation Time: 20 min Cooking Time: 35 min Inactive Time: 30 min Total Time: 1 hour and 25 min

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Asian Roasted Pork Dinner

This 4-course Asian-inspired dinner is a flavor explosion from start to finish! Start with the spring rolls and apricot ginger sauce. Onion-topped slices of spiced slow roasted pork roast pair perfectly with easy to make rice, sesame green beans and coconut custard pie for the ultimate creamy finish.

Shrimp Spring Rolls

These crispy baked spring rolls are stuffed with a colorful mixture of vegetables and shrimp seasoned with sesame, cilantro and a subtle kick of heat in every bite! Pair them with your favorite dipping sauce for an impressive presentation that tastes every bit as good as takeout from a restaurant, but much healthier!

2 Tbsp canola oil, divided

2 slices Canadian bacon, diced (1 oz.)

1 Tbsp grated fresh ginger

3 cloves garlic, minced

3 scallions, thinly sliced

1 lb raw shrimp, peeled, deveined, and finely chopped

1 medium carrot, shredded

1 1/2 cups finely shredded green cabbage

1/4 cup cilantro leaves, chopped

1 tsp toasted sesame oil

1 Tbsp soy sauce

1 Tbsp rice vinegar

1/2 tsp crushed red pepper flakes

1 large egg white

2 tsp water

14 squares spring roll wrappers or egg roll wrappers

apricot-ginger dipping sauce, optional (for serving)

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Procedure

1 Preheat the oven to 425F.

2 Heat 1 Tbsp of the oil in a large nonstick skillet set over medium-high heat. Add the Canadian bacon and cook until golden and crisped, about 2-3 minutes. Add the ginger, garlic, and scallions and cook until fragrant, about 1 minute, stirring constantly.

3 Add the shrimp to the skillet and cook until the shrimp has begins to turn pink but is not fully cooked, about 2 minutes. Turn off heat and allow to cool slightly.

4 In a large bowl, toss together the shrimp mixture with carrot, cabbage, cilantro, sesame oil, soy sauce, vinegar, and red pepper flakes.

5 In a small bowl, beat together the egg white and the water.

6 Place a mound of filling (about 1/3 cup) on the bottom third of a wrapper, leaving a 1-inch border along each edge. Brush the egg wash along the edges of the wrapper, then fold in each side over the filling. Bring the bottom of the wrapper over the filling and roll it up tightly, burrito-style, to completely enclose the filling.

7 Using a sharp toothpick, poke several holes in each spring roll on all sides. Lightly brush the rolls with remaining 1 Tbsp oil on all sides and place them on a wire rack placed on a baking tray.

8 Bake for 15 minutes before turning the rolls over. Bake another 10-15 minutes or until golden brown and crisped. Allow 5 minutes of cooling before serving as they will continue to crisp as they cool.

9 Serve with apricot-ginger dipping sauce or other sauce of choice.

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Yield: 14 servings Preparation Time: 40 min Cooking Time: 25 min Inactive Time: 5 min Total Time: 1 hour and 10 min

Apricot-Ginger Dipping Sauce

This sweet zippy sauce has just the right amount of fruity apricot and spicy ginger blended with acidity. If you don’t have red wine vinegar, apple cider vinegar works just as well. Serve this sauce with spring rolls or any other Asian food for added zing!

1/2 cup all-fruit apricot jam

1/4 cup rice vinegar

2 Tbsp water

1 tsp finely grated fresh ginger

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Procedure

1 Combine the jam, vinegar, water and ginger in a small bowl; mix well. (Note: dip can be made up to a week ahead and stored in an airtight container in the refrigerator.)

Yield: 14 servings Preparation Time: 5 min Total Time: 5 min

Slow-Cooked Asian Pork Roast

This is an excellent juicy pork roast that slow cooks all day and fills your home with an enticing aroma! I particularly love the sweet onions, garlic, ginger and soy sauce umami present in every bite. Any leftovers are also fantastic when diced or shredded and added to fried rice, used in eggrolls or simply shredded and served in tortillas as Asian tacos.

2 large onions, thinly sliced

3 garlic cloves, minced

1/2 tsp salt

1/2 tsp pepper

1 boneless whole pork loin roast (3-4 pounds)

3 bay leaves

1/4 cup hot water

1/4 cup honey

1/4 cup reduced-sodium soy sauce

2 Tbsp rice vinegar

1 tsp ground ginger

1/2 tsp ground cloves

3 Tbsp cornstarch

1/4 cup cold water

2 Tbsp sesame seeds, toasted

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Procedure

1 Place onions in the bottom of a 5-qt. slow cooker*. In a small bowl, combine the garlic, salt and pepper. Cut the pork roast in half and rub well with garlic mixture. Brown pork on all sides in a large nonstick skillet coated with cooking spray. Transfer to slow cooker and add bay leaves.

2 Combine hot water and honey in a small bowl; stir in the soy sauce, vinegar, ginger and cloves, mixing well. Pour mixture over pork. Cover and cook on low for 4-5 hours or until meat is tender and thermometer reads 160F.

3 Remove the meat and onions from the slow cooker and keep warm. Let meat stand for 10 minutes before slicing to retain juices in meat. Discard the bay leaves.

4 In a separate small bowl, stir together the cornstarch and cold water until completely smooth. Gradually stir mixture into juices in the bottom of the slow cooker.

5 Cover and cook on high for 30 minutes or until thickened, stirring every fifteen minutes. Slice pork and top with onions, sauce and sesame seeds. Serve with rice.

Yield: 12 servings Preparation Time: 25 min Cooking Time: 4 hours Total Time: 4 hours and 25 min

Recipe Tips

*You can use a Dutch oven instead of a slow cooker. Simply roast covered at 350F for 60-75 minutes or until a thermometer reads 160F.

Oven Baked Rice

I use this method every time I make regular rice, instead of cooking it on the stovetop. It comes out perfectly fluffy every time and you don’t have to stir it. Feel free to add any spices or herbs you prefer for a customized flavor boost.

1 cup uncooked long grain rice, brown or white

2 cups boiling water or flavored low-sodium broth

1 tsp salt (if desired)

Procedure

1 Stir together all ingredients in a 1-1/2 qt. baking dish. Bake, covered, at 350F about 25-35 minutes, or until liquid is absorbed. Remove from oven & let stand covered for 5 minutes before fluffing with a fork. Serve.

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Yield: 4 servings Preparation Time: 5 min Cooking Time: 25-40 min Total Time: 45 min

Sesame Green Beans

These are my absolute favorite green beans to have with any Asian cuisine!! They’re perfectly flavored with garlic, ginger and soy sauce and topped with toasted sesame seeds for a bit of crunch.

2 lbs fresh green beans, trimmed

2/3 cup finely chopped sweet onion

2 Tbsp sesame oil (or canola oil)

3 cloves garlic, minced

1/4 cup reduced-sodium soy sauce

1 tsp pepper

1 Tbsp toasted sesame seeds

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Procedure

1 Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 4-7 minutes or until crisp-tender. Drain and immediately place beans in ice water to stop cooking process. Drain and pat them dry.

2 In a large skillet set over medium-high heat, sauté beans and onion in oil until onion is tender. Add the minced garlic and cook one additional minute. Stir in the soy sauce and pepper. Transfer to a serving dish and sprinkle with sesame seeds.

Yield: 8 servings Preparation Time: 25 min Cooking Time: 10 min Total Time: 35 min

Coconut Pie

This pie is an old family recipe that’s a great classic version of coconut custard pie brimming with rich vanilla flavor. The smell and taste always transports me to those blustery Indiana winter afternoons from childhood when the kitchen smelled heavenly while this was baking!

1 1/2 cups skim or 2% milk

1 cup granulated sugar (or Stevia)

3/4 cup flaked sweetened coconut

2 eggs, beaten (or ½ cup fat-free liquid egg substitute)

3 Tbsp flour

1 Tbsp butter or margarine, melted

1/4 tsp vanilla extract

1 unbaked 9-inch deep dish pie pastry

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Procedure

1 In a large bowl, combine all ingredients (except the pastry) and mix well.

2 Place unbaked pastry in a 9-inch pie dish; pour filling into unbaked pie shell.

3 Bake at 350F for 50 minutes or until knife inserted in center comes out clean.

4 Cool to room temp before serving and refrigerate any leftovers.

Yield: 6-8 servings Preparation Time: 5 min Cooking Time: 50 min Total Time: 55 min

Asian Summer Skewer Feast

These 3 versions of teriyaki beef skewers are easily restaurant worthy! Start with pot stickers made with homemade dim sum dough and sesame dipping sauce for the appetizer. Pick your choice of the beef skewers and pair them with this fried rice and honey glazed snow pea carrot medley. Finish with creamy key lime cheesecake bars prepared in advance.

Basic Dim Sum Dough

This simple to make dough is a little bit stiff to knead but very well worth the effort! It makes excellent homemade pot stickers and dumplings.

3 cups all-purpose flour

3/4 cup water

1/2 tsp salt  

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Procedure

1 Combine the flour, water and salt in a bowl and stir with a fork. Knead the dough until all the flour is well incorporated. Divide the dough into three equal portions and roll each portion into a ball. Cover each ball with plastic wrap and allow them to rest for 30 minutes.

2 Unwrap and roll out one ball of dough on a lightly floured surface to 1/8" thickness.

3 Use a 3 1/4-inch round cutter and cut 8-10 rounds from dough. Stack and cover the rounds with plastic wrap. Repeat rolling and cutting the remaining dough into rounds, rerolling dough scraps.

4 Shape the dough circles around desired fillings for dumplings or for pot stickers using one of the folding techniques described below.

5 Triangle Fold: When properly shaped, these dumplings resemble tiny tri-cornered hats. To form dumplings, place filling in the center of a 3 1/4-inch circle of dough. Lightly fold and pinch the edges of the dough to divide the circle into thirds (at 12 o’clock, 4 o’clock, and 8 o’clock positions). Bring the rounded edges of the dough together, pushing out any trapped air and encasing the filling and creating three equal sides. Firmly press the open rounded edges together to seal the dumplings.

6 Traditional Fan Fold: Use your fingers to pinch and fold five pleats along one edge of the dough circle. Place the filling in the pocket formed by the dough. Seal by pressing together the pleated and unpleated edges, stretching the pocket if necessary in order to seal the filling inside the dumplings.

7 Inverted Fan: Using your fingers, fold a single pleat in a round of dough. Repeat the procedure, placing the second pleat next to the first, but folding it in the opposite direction to form an inverted pleat on the outside of the dumpling. Fold one more pleat beside each of the first two pleats. Place the filling in the pocket formed by the dough, stretching the dough if necessary to cover the filling before sealing. Seal by pressing together the pleated and unpleated edges.

8 Tortellini Fold: Place filling on a 3 1/4-inch round of dough. Using your fingers, fold the dough in half over the filling to create a crescent shape. Seal by tightly pressing together its rounded edges. With the rounded side of the dumpling facing away from you, pinch the two ends of the crescent and gently bring them inward toward you by bending them. Place one end over the other to form a circular shape and press the ends together firmly to seal.

Yield: about 30 dumplings Preparation Time: 35 min Inactive Time: 30 min Total Time: 1 hour and 5 min

Asian Beef Pot Stickers

These delicious dumplings are filled with a ginger & soy sauce infused meat mixture nestled inside traditional dim sum dough for a slightly chewy yet crisp exterior. Each dumpling gets a beautiful golden sear from being sautéed in rich sesame oil but they’re also steamed to become perfectly cooked from the inside out. Uncooked filled dumplings can be frozen up to a month in advance for easy preparation later.

8 oz finely shredded cabbage (about 3 cups)

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1 Tbsp kosher salt

8 oz (90% lean) ground beef

3 Tbsp minced fresh ginger root

2 scallions, thinly sliced

2 tsp soy sauce

2 tsp dry sherry

1 tsp kosher salt

1/2 tsp sugar

2 Tbsp sesame oil, divided

1 recipe dim sum dough (or 30 wonton dough circles)

1/2 cup water, divided

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Procedure

1 Sprinkle the 1 Tbsp salt over the shredded cabbage in a colander and let it sit for 30 minutes. Drain and rinse it off with cold water; squeeze it dry with paper towels. In a large bowl, combine the cabbage with ground beef, gingerroot, scallions, soy sauce, sherry, salt, and sugar.

2 Using roughly two teaspoons of filling, portion into balls. Place the portioned balls on a baking sheet; cover and chill for 30 minutes.

3 Shape dim sum dough circles around chilled filling balls using one of the 4 dumpling folding techniques from the recipe. (Triangle fold is shown in picture)

4 Place filled dumplings on a floured baking sheet until ready to cook. (Note: you can freeze the dumplings at this point for later use)

5 In a sauté pan, heat 1 Tbsp sesame oil over high heat. Place 12-15 dumplings in heated oil and reduce the heat to medium.

6 Panfry for 3 minutes and then carefully add 1/4 cup water, cover the pan and reduce the heat to low.

7 Steam for 6 minutes, uncover the pan and raise the heat to medium-high; cook until the bottoms are crispy, about 3 minutes.

8 Repeat process with remaining dumplings, remaining oil and water. (Note: To cook frozen dumplings, do not thaw them first. Follow panfrying instructions above but then steam them for 7-8 minutes instead of 6 minutes. Continue to panfry until dumplings are crisp, about 3 minutes)

9 Remove the dumplings from pan and arrange them on a platter with dipping sauce of choice.

Yield: 30 dumplings Preparation Time: 30 min Cooking Time: 15 min Inactive Time: 30 min Total Time: 1 hour and 15 min

Soy Dipping Sauce

Serve this salty soy & sesame dipping sauce with pot stickers, eggrolls or dumplings.

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1/4 cup soy sauce

2 Tbsp rice vinegar

2 Tbsp water

1 1/2 tsp sugar

1/4 tsp sesame oil

1 Tbsp thinly sliced scallions

Procedure

1 In a small saucepan over medium heat, heat soy sauce, vinegar, water, sugar and oil; whisk to dissolve the sugar. Transfer dipping sauce to a small serving bowl and garnish with sliced scallions.

Yield: 1/2 cup sauce Preparation Time: 5 min Total Time: 5 min

Grilled Beef Yakitori

Infused with the full-bodied teriyaki flavors of soy, sesame, ginger and garlic, these tasty grilled beef skewers marinate several hours before grilling, so be sure to prepare in advance. For a stellar Asian-inspired meal, serve with pot stickers or dumplings, fried rice and sautéed snow peas and carrots.

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1/2 cup soy sauce

2 Tbsp vegetable oil

2 Tbsp lemon juice

1 Tbsp sesame seeds

2 Tbsp white sugar

4 green onions, thinly sliced

2 cloves garlic, minced

1/2 tsp ground ginger

1 ¼ lbs top sirloin steak, trimmed of excess fat and cut into 2-inch chunks

Procedure

1 For the marinade, whisk together all ingredients except the meat in a small bowl.

2 Place the meat in a re-sealable gallon-size storage bag, and pour the marinade over the meat, turning to coat it well. Cover, and chill for a minimum of 4 hours. (Note: if using wooden skewers to grill, soak them in water while meat marinates)

3 Preheat the grill to medium-high heat (position your grate 5 inches from the coals if you’re using a charcoal grill); meanwhile, thread the meat onto skewers and discard the marinade.

4 Place skewers on grill without overlapping. Grill for 8-12 minutes, occasionally rotating the skewers to ensure even cooking, until desired doneness.

Yield: 4 servings Preparation Time: 15 min Cooking Time: 15 min Inactive Time: 4 hours Total Time: 4 hours and 30 min

Grilled Steak Teriyaki

The homemade teriyaki marinade permeates every morsel of meat in this delicious grilled dish! Sweet brown sugar, tangy vinegar, salty soy sauce, pungent garlic & onion, and a gentle hint of ginger combine with perfectly chargrilled strips of tender sirloin creating a quick & easy summer meal that smells incredible and tastes even better! They pair perfectly with rice and any steamed or grilled vegetables.

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1/2 cup reduced-sodium soy sauce

1/4 cup cider vinegar

2 Tbsp brown sugar

2 Tbsp finely chopped onion

1 Tbsp canola oil

2 garlic cloves, minced

1/2 tsp ground ginger

1/8 tsp pepper

2 lbs beef top sirloin steak, trimmed of excess fat  

Procedure

1 In a large re-sealable plastic bag, combine the first eight ingredients. Slice meat against the grain into 1/2-inch thick long strips. Add the beef to bag; seal bag and turn to coat. Chill at least 2 hours.

2 Drain and discard the marinade. Loosely thread the meat strips onto metal or soaked wooden skewers. Grill uncovered over medium-high heat, turning often, for 7-10 minutes or until meat reaches desired doneness.

Yield: 6 servings Preparation Time: 15 min Cooking Time: 10 min Inactive Time: 3 hours Total Time: 3 hours and 25 min

Korean Grilled Beef Strips

These teriyaki-style grilled strips of beef are simple to make, quick to cook and full of soy & nutty sesame flavor! Serve these with hot rice or stir fried vegetables for a complete meal or serve them up on a tray as an appetizer with a sparkling wine, light beer or slightly sweet white wine.

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1 1/2 lbs top sirloin steak, trimmed of excess fat

2 Tbsp brown sugar

1/4 cup reduced-sodium soy sauce

2 Tbsp sesame oil or olive oil

2 tsp sesame seeds

1/4 cup chopped green onions, including tops

1 clove garlic, minced or pressed (or 1/2 tsp garlic powder)

1/2 tsp fresh ground black pepper

Additional sliced green onions, for optional garnish

Procedure

1 Slice beef against grain into 1/4-inch thick slices that are 2-3 inches long.

2 In a large bowl, stir together all remaining ingredients except meat & green onions for garnishing. Add the meat and toss until all pieces are evenly coated. Cover and marinate at least 4 hours in the refrigerator. (Note: if using wooden skewers to grill, soak them in water while the meat marinates)

3 Thread meat onto skewers and discard marinade.

4 Preheat the grill to medium-high heat. Place skewers on grill without overlapping. Grill 4-8 minutes, rotating skewers halfway through to desired doneness. Serve immediately, garnished with sliced green onions, if desired.

Yield: 4 servings Preparation Time: 15 min Cooking Time: 5 min Inactive Time: 4 hours Total Time: 4 hours and 20 min

Recipe Tips

*For easier slicing, try placing the steak in the freezer 30 minutes prior to slicing.

Honey-Glazed Vegetables

Ever wonder what to do with a bumper crop of snow peas? This recipe is a nice change of pace from just adding them to a basic stir- fry and it pairs perfectly well with any meat!

3/4 cup water

2 cups diagonally sliced (1/4"-thick) carrots, about 4 medium

8 oz fresh pea pods, washed, remove tips and strings (or two 6-oz pkgs frozen pea pods)

1 Tbsp butter or margarine

1/2 tsp cornstarch

2 Tbsp honey  

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Procedure

1 Bring water to a full boil in a 2-quart saucepan. Add the carrots; cover and cook over medium heat until carrots are crisp-tender, about 10 minutes.

2 Add the pea pods and continue cooking until pea pods are crisp-tender, about 1-2 minutes. Drain and set aside.

3 In same pan, melt the butter; stir in the cornstarch until smooth. Add drained carrots and pea pods and honey. Cook over medium heat, stirring occasionally, until heated through.

Yield: 6 servings Preparation Time: 10 min Cooking Time: 15 min Total Time: 25 min

Fried Brown Rice

This classic fried rice version I created is fantastic paired with eggrolls, grilled meats or served with any stir-fry. Using chilled rice allows for the perfect texture, so be sure to plan ahead for this by making the rice in advance. Feel free to add extra soy sauce or salt (to your taste) or add a pinch of crushed red pepper for a touch of added heat! I always like to drizzle just a touch of toasted sesame oil over the top just before serving; a little goes a long way but packs a punch of flavor!

3 1/2 cups water

2 cups uncooked brown rice

2 Tbsp sesame oil or peanut oil, divided

2 large eggs (or 6 Tbsp fat-free liquid egg substitute), lightly beaten

1 medium yellow onion, finely chopped

4 cloves garlic, minced

1 cup frozen peas and carrots, thawed

4 Tbsp reduced-sodium soy sauce  

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Procedure

1 Preheat oven to 350F. In a 2 1/2 quart covered dish, bring water to a boil and combine with rice and a dash of salt. Cover and bake 40-45 minutes, or until water is absorbed and rice is fully cooked. Remove and let stand covered for 10 minutes; fluff with fork. Cover and chill at least 8 hours or overnight.

2 Over medium heat, heat a nonstick wok for 30 seconds. Drizzle 1 Tbsp. oil into the wok (alternatively you can just spray it with nonstick spray) and heat for 15 seconds. Add the eggs (or egg substitute) and cook just until set on bottom, about 1 minute. Flip the eggs over and stir well to scramble until fully cooked. Remove eggs to a small bowl and set aside.

3 Add the remaining 1 Tbsp. oil to the wok and heat it for 30 seconds or until hot. Add the chopped onion and stir-fry over medium-high heat until tender, about 3 minutes. Add the cooked rice, thawed peas & carrots and soy sauce; cook, stirring frequently, for 5 minutes. Stir in the eggs and continue cooking until eggs are heated through. Transfer rice to a serving bowl and serve immediately.

Yield: 6 servings Preparation Time: 40 min Cooking Time: 15 min Inactive Time: 2 hours Total Time: 2 hours and 55 min

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Low-Fat Key Lime Cheesecake

This cheesecake is always a hit at summer cookouts because they’re so delicious! They’re high in protein & low in fat but full of lime flavor. Try making a batch during the heat of summer for a truly refreshing treat.

6 squares low-fat honey graham crackers, finely crushed (1/2 cup)

2 Tbsp light margarine, melted

1 tsp sugar

1 pkg-(4 serving size) sugar-free lime-flavored gelatin

3/4 cup boiling water

16 oz container fat-free cottage cheese (about 2 cups)

8 oz fat-free (or reduced-fat) cream cheese, softened

8 oz container frozen fat-free whipped topping, thawed

2 whole Key Limes or limes, cut in wedges (optional)

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Procedure

1 Combine the graham crackers, melted margarine and sugar in a small bowl. Press the crumb mixture onto the bottom of a 2-quart baking dish; chill while preparing filling.

2 In a large bowl combine the gelatin and boiling water; stir until gelatin is dissolved and set aside.

3 In a blender or food processor, combine the cottage cheese and cream cheese. Cover and blend or process until smooth, stopping several times to scrape down the sides. Whisk 1/2 cup of the cottage cheese mixture into the gelatin mixture, to temper it and then whisk in the remaining cottage cheese mixture until very smooth. Fold in the whipped topping and spoon filling over chilled crumb mixture.

4 Cover and refrigerate at least 8 hours or overnight until filling is firm. To serve, cut into squares and top with lime wedges and additional whipped topping or whipped cream.

Yield: 9 servings Preparation Time: 30 min Inactive Time: 8 hours Total Time: 8 hours and 30 min

Autumn Celebration Dinner

This dinner has all the classic flavors of fall! Start with either version of the butternut soup served with sliced honey wheat sunflower bread, followed by juicy slices of tender pork roast, twice baked mashed potatoes & sweet but tangy brussels sprouts. End the meal with a warm slice of either pear tart version served with a scoop of vanilla ice cream and a mug of steaming mulled cider.

Honey Wheat Sunflower Bread

My husband loves to snack on tortillas spread with sweet honey & salty crunchy sunflower seeds, so when I made this bread for the first time, he couldn’t stop eating slice after slice! Speckled with crunchy salted sunflower kernels, each tender slice maintains the perfect balance of sweetness and nuttiness. Spread a slice or two with butter or honey for a truly satisfying snack any time of day!

2 packages (1/4 ounce each) active dry yeast

3-1/4 cups warm water (110° to 115°)

1/4 cup bread flour

5 Tbsp canola oil

6 Tbsp honey

3 tsp salt

6-1/2 to 7-1/2 cups whole wheat flour (you may substitute all-purpose or bread flour for some of the wheat flour if you prefer)

1/2 cup lightly salted sunflower kernels

1 Tbsp butter, melted

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Procedure

1 In a large bowl, dissolve yeast in warm water sprinkled with a dash of sugar. Add the bread flour, oil, honey, salt and 4 cups of the whole wheat flour. Beat mixture until smooth; stir in the sunflower kernels and enough remaining flour to form a firm pliable dough.

2 Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning over once to grease the top. Cover and allow to rise in a warm place until doubled, about one hour.

3 Punch dough down and divide it into three equal portions. Shape each portion into a loaf by rolling out and tucking ends under. Place each loaf in a greased 8-in. x 4-in. loaf pan. Cover and allow it to rise until doubled, about 30 minutes.

4 Bake at 350° for 35-40 minutes or until golden brown; immediately brush with melted butter. Remove from pans and place on wire racks to cool completely.

Yield: 3 loaves (12 slices each) Preparation Time: 40 min Cooking Time: 35 min Inactive Time: 1 hour and 30 min Total Time: 2 hours and 45 min

Butternut Apple Soup with Bacon and Sage

Smoky crisp bacon, earthy fragrant sage, and a touch of tart autumn apple give this puréed golden squash soup rich layers of flavor! This is one of the best versions of butternut squash soup I’ve ever tasted and my guests always agree!

8 slices bacon, cut crosswise into 1/4-inch strips

2-1/2 lb butternut squash (about 1 medium), peeled, seeded, and cut into 1/2-inch dice (to yield about 6 cups)

1 small Granny Smith or other tart-sweet apple, peeled, cored, and cut into 1/2-inch dice (to yield about 1 cup)

1-1/2 Tbsp finely chopped fresh sage leaves

1 tsp kosher salt

1/2 tsp freshly ground black pepper

4 cups homemade or low-salt chicken or vegetable broth

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Procedure

1 In a 5-quart or larger stockpot set over medium heat, cook the bacon, stirring occasionally, 8 to minutes, or until crisp and golden. Using a slotted spoon, transfer the bacon to a plate topped with several paper towel layers, leaving bacon fat in pot.

2 Return pot to burner, increasing heat to medium high and add the squash to the pot with the bacon fat and cook 4-6 minutes, or until squash is lightly browned, stirring only occasionally to allow for proper browning. Stir in the apple, sage, salt, and pepper and cook for an additional 4 minutes.

3 Add the broth, scraping up any browned bits in the bottom of the pot. Bring to a boil over high heat, and then reduce the heat to a simmer, cooking until the squash and apples are very soft, about 6 to 8 minutes. Remove from the heat.

4 Add half of the cooked bacon to the soup and purée using an immersion blender. (Note: if using a stand blender, do this in batches to avoid overfilling the blender). Taste, adding more salt and/or pepper if desired. Return soup to the pot and reheat before serving. Garnish with the remaining bacon.

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Yield: about 7 cups Preparation Time: 15 min Cooking Time: 30 minutes Total Time: 45 min

Curried Butternut Bisque with Apples

This puréed soup has a very thick texture but it’s delightfully smooth, thanks to using a fine mesh sieve to push the blended soup mixture through. The little chunks of apple scattered on top are a crisp texture contrast and the gradual heat from the curry offsets any sweet-tart pucker from them.

1 small butternut squash (about 1 1/2 pounds), peeled and cut into 1-inch cubes

1 medium sweet potato (about 1/2 lb), peeled and cut into 1-inch cubes

1 Tbsp olive oil

1 large onion, chopped (about 2 cups)

1 medium carrot, peeled and chopped (about 1/2 cup)

1 Tbsp curry powder

1 tsp ground cumin

2 tsp ground coriander

4 cups low-sodium vegetable or chicken stock

2 granny smith apples, peeled and diced (reserve in water until ready to use)

1 Tbsp fresh lemon juice

Kosher salt, to taste  

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Procedure

1 Preheat the oven to 400F. Line a baking sheet with foil and coat with nonstick spray. Place the squash and sweet potato chunks in a single layer; lightly spritz with more nonstick spray. Roast for 15 minutes and turn over pieces. Roast an additional 15-20 minutes, or until softened and lightly browned.

2 Meanwhile, in a large pot, heat oil, onion, and carrot over low heat. Cook for 20 minutes, stirring frequently. Stir in curry powder, cumin, and coriander and cook for 1 additional minute.

3 Slowly add stock and bring mixture to a full boil. Add the roasted squash and sweet potatoes and cook for 5 minutes. Stir in 3/4 cup of the diced apple.

4 Transfer soup to a blender or food processor in two batches and purée until smooth. (Alternately, use an immersion blender to purée right in the pot) Return the mixture to the pot and stir in lemon juice and all but 1/4 cup of the remaining diced apples. Heat through and add salt to taste.

5 Ladle soup into bowls and top each bowl with a sprinkle of the reserved diced apple.

Yield: 4 servings Preparation Time: 15 min Cooking Time: 30 min Total Time: 45 min

Juicy Roasted Pork Loin

This juicy lemon & pepper infused roast is simply perfect and incredibly easy to make! Basting with a peppery herb infused broth keeps it succulent and moist from start to finish. Guests are always impressed at this golden showpiece!

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2 tsp garlic salt

1 tsp pepper

1 tsp garlic powder

2 tsp lemon-pepper seasoning

1 boneless rolled pork loin roast (about 5 pounds)

BASTING SAUCE:

3 cups water

2 Tbsp lemon juice

1-1/2 tsp dried minced onion

1/2 tsp garlic salt

1/4 tsp garlic powder

1/4 tsp pepper

1/2 tsp lemon-pepper seasoning

1/2 tsp crushed red pepper flakes

1/2 tsp grated lemon peel  

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Procedure

1 Make rub by combining the garlic salt, pepper, garlic powder and lemon-pepper; rub all over the pork roast. Place roast on a rack inside a shallow roasting pan. Bake at 325°F, uncovered, for approximately 1-1/2 to 2 hours or until a thermometer registers 145°F.

2 Meanwhile, in a large saucepan, combine all of the basting sauce ingredients. Bring mixture to a full boil and reduce heat to low. Simmer sauce for 10 minutes, uncovered. Brush basting sauce over roast every 20-30 minutes while roasting until done. Let roast rest for 10-15 minutes before slicing. Serve.

Yield: 18 servings Preparation Time: 20 min Cooking Time: 1 hour and 30 min Inactive Time: 10 min Total Time: 2 hours

Sweet & Sour Sauced Sprouts

I’ve made this delicious side dish nearly any time I serve pork or ham because they’re so well-loved by family & friends. They’re tossed in a sweet & sour sauce that coats each individual sprout and topped with chunks of crisp salty bacon. They’re also extremely fast & easy to make!!

1/2 pound bacon, diced

4 pkg-16 oz. frozen brussels sprouts, thawed

1 medium onion, finely chopped

1/3 cup cider vinegar

3 Tbsp sugar

1 1/2 tsp salt

1/2 tsp ground mustard

1/8 tsp pepper

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Procedure

1 In a large skillet, cook the bacon over medium heat until crispy. Using a slotted spoon, remove bacon from skillet and drain on paper towels, reserving bacon drippings in skillet.

2 Sauté brussels sprouts and onion in drippings until crisp tender. Stir in the vinegar, sugar, salt, mustard and pepper and bring to a boil. Reduce heat to low, cover and simmer until sprouts are tender, about 4-5 minutes. Stir in bacon just before serving.

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Yield: about 10-12 servings Preparation Time: 10 min Cooking Time: 25 min Total Time: 35 min

Makeover Patrician Potatoes

These are a great simple way to serve fancy mashed potatoes not just for the holidays, but any time of year! Tangy yogurt and creamy cheese give these mashed potatoes a truly fluffy texture that’s studded with fresh chives. Baking them topped with nutty Parmesan and gorgeous