Bacon Jack and Jalapeno Quesadillas

Ingredients


Guacamole:
1 ripe Hass avocado, halved, seeded and peeled
1 small tomato, diced
2 scallions, finely chopped
1 tablespoon fresh lime juice
1 to 2 tablespoons chopped cilantro leaves
1 jalapeno, seeded and minced
1 small garlic clove, minced
Salt, to taste


Quesadillas:
4 strips turkey bacon (about 3 ounces)
6 scallions,(white and green parts) thinly sliced
1 jalapeno, seeded and minced
1 garlic clove, minced
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
3 (8-inch) multi-grain tortillas
3/4 cup shredded reduced-fat Monterey jack cheese
1/4 cup reduced-fat sour cream, optional
Cilantro, for garnish


Directions


Guacamole: Coarsely mash the avocado in a large bowl. Add the tomato, scallions, lime juice, cilantro, jalapeno, and garlic until blended. Cover and chill until ready to serve.


Preheat oven to 450 degrees F. Spray a large baking sheet with cooking spray.


Lightly spray a medium nonstick skillet with cooking spray and set over medium-high heat. Add the bacon and cook, turning occasionally, until browned, 3 to 4 minutes. Transfer the bacon to paper towels to drain. Crumble and set aside.


To the same skillet, add the scallions, jalapeno, garlic, cumin, and coriander. Cook, stirring often, over medium heat, until the scallions are soft, 2 to 3 minutes. Remove from the heat.


Place the tortillas on the baking sheet; sprinkle 1/3 of the cheese, 1/3 of the scallion mixture, and 1/3 of the bacon over half of each tortilla. Fold the unfilled half of each tortilla over the filling. Lightly spray the quesadillas with cooking spray. Bake until lightly browned and crisp, 8 to 10 minutes.


Cut each quesadilla into 4 wedges and serve with the guacamole and sour cream, if using. Garnish with cilantro.


Copyright 2009 Television Food Network, G.P. All rights reserved


Nutritional analysis per serving: 3 wedges with 1/4 cup guacamole and 1 tablespoon sour cream


Calories 320; Total Fat 18 g; (Sat Fat 6 g, Mono Fat 6 g, Poly Fat 2 g) ; Protein 18 g; Carb 26 g; Fiber 7 g; Cholesterol 32 mg; Sodium 630 mg


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Lemon Cake with Lemon Meringue Frosting

Ingredients
Cooking Spray
Flour for dusting
1 (1/2 pint) raspberries
1 tablespoon sugar


Cake:
2 1/3 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup lowfat buttermilk
1/3 cup vegetable oil
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice
2 large eggs
1 large egg white
1 1/4 cups sugar


Frosting:
3/4 cups sugar
2 large egg whites
3 tablespoons water
1/2 teaspoon cream of tartar
1/8 teaspoon fine salt
1 tablespoon finely grated lemon zest
1 teaspoon pure vanilla extract


Directions
Preheat the oven to 325 degrees F. Spray 2 (8-inch) round cake pans with cooking spray. Dust lightly with flour and shake out the excess.


Reserve half of the raspberries, and combine the other half with 1 tablespoon sugar and crush with a fork. Set aside.


Sift together the flour, baking powder, baking soda, and salt in a medium bowl, stir with a fork to evenly combine the ingredients. In another bowl, whisk the buttermilk, oil, lemon zest, and lemon juice.


Whisk together eggs, egg whites and sugar in a large bowl and beat with an electric mixer on medium speed until it holds ribbons, about 2 minutes. Add the flour mixture in 3 parts, alternating with the buttermilk mixture in 2 parts, beginning and ending with the flour. Stir together by hand until evenly combined and no lumps remain.


Pour the batter evenly into the pans. Bake in the center of the oven until a cake tester comes out clean, about 30 minutes. Cool on a baking rack for 10 minutes, then turn the cakes out onto a baking rack to cool completely.


Frosting: Bring a few inches of water to a boil in a saucepan that can hold an electric mixer bowl above the water. Whisk the sugar, egg whites, water, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and beat with an electric hand mixer at medium-high speed until stiff peaks form, about 7 minutes. Remove from the heat; beat in the lemon zest and vanilla.


To assemble the cake: Place 1 layer on a flat serving or cake plate, top side down, and spread with crushed raspberries. Top with 3/4 cup frosting, spreading gently on top of the raspberries. Place the second cake layer on top, top side up, and frost the top and sides. Decorate with the reserved raspberries.


Food Network Kitchens created this lightened-up recipe from a user submission. Click here to see the original recipe.


Copyright 2009 Television Food Network, G.P. All rights reserved


Nutritional analysis per serving:


Calories 315; Total Fat 7 g; (Sat Fat 1 g, Mono Fat 4 g, Poly Fat 2 g) ; Protein 5 g; Carb 58 g; Fiber 1 g; Cholesterol 36 mg; Sodium 285 mg


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Coffee Cup Scramble

INGREDIENTS
2 large eggs 
2 tablespoons milk 
2 tablespoons shredded cheddar cheese 
Salt and pepper


DIRECTIONS
Coat a 12-ounce microwave-safe coffee mug with cooking spray.
Add eggs and milk; beat until blended.
Microwave on HIGH 45 seconds; stir.
Microwave until eggs are almost set, 30 to 45 seconds longer.
Top with cheese; season with salt and pepper.
Makes 1 serving.


Prep Time: 1 minute
Cook Time: 45 to 60 seconds


Note: Microwave ovens vary. Cooking times may need to be adjusted.


Nutrition information per serving (1 recipe): calories: 215 total fat: 15g saturated fat: 6g polyunsaturated fat: 2g monounsaturated fat: 5g cholesterol: 440mg sodium: 240mg carbohydrates: 2g dietary fiber: 0g protein: 17g vitamin A: 686.2IU vitamin D: 49.8IU folate: 51.1mcg calcium: 190.5mg iron: 1.9mg choline: 258.4mg


Recipe and photograph provided courtesy of the American Egg Board (AEB) and Egg Nutrition Center (ENC).


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Speedy Tuscan White Bean Soup

Ingredients (serves 4)
1 1/2 tablespoons olive oil
1 large leek, trimmed, halved, washed, chopped
3 garlic cloves, crushed
1 large sebago potato, peeled, chopped
2 x 425g cans cannellini beans, drained, rinsed
1 litre salt-reduced chicken stock
1 teaspoon fresh thyme leaves
3 teaspoons lemon juice
4 slices pancetta
lemon wedges, to serve

Method
Heat 1 tablespoon oil in a saucepan over medium-low heat. Add leek and garlic. Cook, stirring, for 5 minutes or until leek is soft. Add potato and beans. Cook, stirring, for 1 minute. Add stock. Increase heat to high. Cover and bring to the boil. Boil for 7 to 10 minutes or until potato is tender. Remove from heat. Stand for 10 minutes.
Blend or process half the soup until smooth. Return soup to pan. Add thyme and lemon juice. Return to heat. Simmer for 5 minutes or until heated through.
Meanwhile, heat remaining oil in a frying pan over high heat. Cook pancetta for 2 minutes each side or until browned and crisp. Transfer to a plate lined with paper towel. Break pancetta into large pieces.
Ladle soup into bowls. Top with pancetta. Season with pepper. Serve with lemon wedges.
Hop into spring with our favourite pasta salad recipes, lemon recipes, zucchini recipes and easy desserts.


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Tuna Melt

INGREDIENTS
12 ounces canned chunk light tuna, drained (see Note)
1 medium shallot, minced (2 tablespoons)
2 tablespoons low-fat mayonnaise
1 tablespoon lemon juice
1 tablespoon minced flat-leaf parsley
1/8 teaspoon salt
Dash of hot sauce
Freshly ground pepper, to taste
4 slices whole-wheat bread, toasted
2 tomatoes, sliced
1/2 cup shredded sharp Cheddar cheese


PREPARATION
Preheat broiler.


Combine tuna, shallot, mayonnaise, lemon juice, parsley, salt, hot sauce and pepper in a medium bowl. 


Spread 1/4 cup of the tuna mixture on each slice of toast; top with tomato slices and 2 tablespoons cheese. 


Place sandwiches on a baking sheet and broil until the cheese is bubbling and golden brown, 3 to 5 minutes.


TIPS & NOTES
Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.


NUTRITION
Per serving: 252 calories; 6 g fat ( 3 g sat , 0 g mono ); 66 mg cholesterol; 16 g carbohydrates; 1 g added sugars; 31 g protein; 3 g fiber; 408 mg sodium; 242 mg potassium.


Nutrition Bonus: Vitamin A & Vitamin C (20% daily value).


Carbohydrate Servings: 1


Exchanges: 1 starch, 1/2 vegetable, 3 very lean meat, 1/2 high-fat meat


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Crispy Baked 'Fried' Chicken

Ingredients
8 chicken pieces (preferably 2 breasts, 2 thighs, 2 legs and 2 wings)
1/2 cup all-purpose flour
Kosher salt and freshly ground pepper
4 cups cornflakes
2/3 cup buttermilk
2 tablespoons dijon mustard
1/4 teaspoon cayenne pepper
1 1/2 teaspoons paprika
3/4 teaspoon ground sage


Directions
Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.


Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.


Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.


In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.


Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens.


Per serving: Calories 520; Fat 22 g (Sat. 6 g; Mono. 9 g; Poly. 5 g); Cholesterol 136 mg; Sodium 1,040 mg; Carbohydrate 41 g; Fiber 1.5 g; Protein 40 g


Photograph by Con Poulos


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Chili Tortilla Chips

Directions
Cut twelve 6-inch corn tortillas into 6 wedges each. Toss the wedges with 2 tablespoons vegetable oil, 1 tablespoon chili powder, 1/2 teaspoon salt and a pinch of cayenne. Working in batches, spread on 2 baking sheets; bake at 350 degrees F until golden, 20 to 25 minutes.


Per serving (6 chips): Calories 80; Fat 3 g (Saturated 0 g); Cholesterol 0 mg; Sodium 106 mg; Carbohydrate 13 g; Fiber 2 g; Protein 2 g


Photograph by Jacob Snavely


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Chewy Oatmeal Raisin Cookies

INGREDIENTS
Boiling water
1/2 cup raisins
1 cup whole-wheat pastry flour, spooned and leveled
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup apple butter
3 tablespoons unsalted butter, softened
1/2 cup light brown sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 cup rolled oats (not quick-cooking)


DIRECTIONS
1. In a small bowl, add the raisins and cover with boiling water. Let stand 5 minutes. Once plumped, drain the raisins and set aside to cool completely.


2. Preheat the oven to 350 degrees F, and arrange racks in the lower and upper thirds.


3. Whisk together the flour, cinnamon, baking powder, baking soda and salt in a medium bowl.


4. In the bowl of an electric mixer, beat the apple butter, butter and sugar until light and fluffy. Beat in the egg and vanilla until combined. With the mixer on low speed, gradually add the flour mixture until just combined; stir in the oats and raisins.


5. Using a rounded tablespoon, drop the cookies onto parchment-lined baking sheets about 2 inches apart (12 per sheet). Bake until the cookies are no longer wet-looking in the center, 14 to 16 minutes, rotating pans halfway through. Transfer to a wire rack to cool completely.


Copyright 2010 Television Food Network, G.P. All rights reserved


Nutritional analysis per serving of 3 cookies


Calories 228; Total Fat 6g (Sat Fat 3g, Mono Fat 1g, Poly Fat 0g); Protein 4g; Carb 41g; Fiber 3g; Cholesterol 38mg; Sodium 145mg


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Speedy spicy hash

Ingredients
1kg potatoes, boiled, mashed
2 tablespoons chili sauce
185g can tuna in spring water, drained
1 1/2 cups leftover vegetables, chopped
400g can cannellini beans, rinsed, drained
2 green onions, finely chopped
1/2 teaspoon dried mixed herbs


Instructions
Step 1 Place mashed potato into a large bowl and add all remaining ingredients. Mix well.


Step 2 Spray a large non-stick frying pan with olive oil and heat for a few minutes until hot. Add potato mixture to pan. Cover evenly and press down lightly. Cook over medium heat for 7–8 minutes.


Step 3 Turn hash over (the best way to do this is to slide it onto a plate, then flip over into pan). Cook for a further 4–5 minutes. Cut into wedges and serve with a green salad.


Recipe by:Sarah Swain
Styling:Trish Heagerty
Photography:André Martin


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Chicken & Sun-Dried Tomato Orzo

INGREDIENTS
8 ounces  orzo, preferably whole-wheat
1 cup  water
1/2 cup  chopped sun-dried tomatoes, (not oil-packed), divided
1   plum tomato, diced
1 clove  garlic, peeled
3 teaspoons  chopped fresh marjoram, divided
1 tablespoon  red-wine vinegar
2 teaspoons plus 1 tablespoon  extra-virgin olive oil, divided
4   boneless, skinless chicken breasts, trimmed (1-1 1/4 pounds)
1/4 teaspoon  salt
1/4 teaspoon  freshly ground pepper
1 9-ounce package  frozen artichoke hearts, thawed
1/2 cup  finely shredded Romano cheese, divided


DIRECTIONS
1. Cook orzo in a large saucepan of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse.
2. Meanwhile, place 1 cup water, 1/4 cup sun-dried tomatoes, plum tomato, garlic, 2 teaspoons marjoram, vinegar and 2 teaspoons oil in a blender. Blend until just a few chunks remain.
3. Season chicken with salt and pepper on both sides. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, adjusting the heat as necessary to prevent burning, until golden outside and no longer pink in the middle, 3 to 5 minutes per side. Transfer to a plate; tent with foil to keep warm.
4. Pour the tomato sauce into the pan and bring to a boil. Measure out 1/2 cup sauce to a small bowl. Add the remaining 1/4 cup sun-dried tomatoes to the pan along with the orzo, artichoke hearts and 6 tablespoons cheese. Cook, stirring, until heated through, 1 to 2 minutes. Divide among 4 plates.
5. Slice the chicken. Top each portion of pasta with sliced chicken, 2 tablespoons of the reserved tomato sauce and a sprinkling of the remaining cheese and marjoram.


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Chicken Breast

Salad Presto

Ingredients
1 - 5 oz bag mixed greens (5 cups lightly packed)
2 tablespoons olive oil
1 tablespoon red wine vinegar
Pinch dried basil
Salt and freshly ground black pepper


Directions
Put the greens in a medium salad bowl. In a separate bowl, whisk together the oil and vinegar. Drizzle the dressing over the greens and sprinkle dried basil on top. Season with salt and pepper. Serve.


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Salad

Low-Fat Cheesecake

Ingredients
9 whole low-fat cinnamon graham crackers, broken in half
2 tablespoons unsalted butter, melted
Cooking spray
2 8-ounce packages Neufchatel cream cheese, softened
2 8-ounce packages fat-free cream cheese, softened
1 1/2 cups sugar
1 cup reduced-fat sour cream
2 large eggs plus 3 egg whites
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
Assorted toppings


Directions
Preheat the oven to 350 degrees F. Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray and press the crumbs onto the bottom. Bake until browned, about 8 minutes. Let cool, about 10 minutes.


Meanwhile, beat both cream cheeses and the sugar with a mixer on medium-high speed until smooth, 5 minutes, then beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, 3 minutes. Pour over the crust.


Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.


Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.


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Whole-and-Hearty Asparagus Pizza

Ingredients
1/2 lb fresh asparagus
Kosher salt to taste
Freshly ground pepper to taste
2 tbsp extra virgin olive oil
1/2 large sweet onion
4 tbsp butter, divided
1/2 lb mushrooms
Whole wheat or white pizza dough
Olive oil
5 slices bacon, cooked and cut into small pieces (optional)
6 oz shredded mozzarella cheese
3 tbsp grated or shaved Parmigiano-Reggiano cheese

Method
Preheat oven to 400 degrees. 


Spread fresh asparagus on baking sheet with sides. 


Sprinkle with salt and freshly ground pepper. 


Drizzle lightly with olive oil. 


Mix well, using hands. Spread out in single layer. 


Bake 10 minutes. 


While asparagus is roasting, slice sweet onion thinly and saute in 1 tbsp of butter until caramelized, about 10 minutes, then set aside. 


Slice mushrooms; saute in 1 tbsp of the butter until they give up their liquid and are browned, about 10 minutes; set aside. 


Prepare the pizza dough by rolling out on a floured surface, transfer to pizza baking sheet brushed lightly with a little olive oil, and brush dough lightly with more olive oil. 


Cut cooled asparagus into 1-2 inch pieces.


Layer ingredients onto dough in this order: caramelized onions, bacon pieces, mushrooms, asparagus (in a pinwheel arrangement, if desired), mozzarella and Parmigiano Reggiano. 


Bake for 15-20 minutes, or until dough is crusty and browned on edges, and cheese has melted. Allow to cool 5-10 minutes before serving.


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Pizza

Creamy Feta-Spinach Dip

Servings:
2 cups (serving size: 1/4 cup)


Ingredients:
1 (8-ounce) carton plain low-fat yogurt
3/4 cup (3 ounces) crumbled feta cheese
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
1/4 cup low-fat sour cream
1 garlic clove, crushed
1 1/2 cups finely chopped spinach
1 tablespoon minced fresh or 1 teaspoon dried dill
1/8 teaspoon black pepper
Fresh Dill (optional)


Preparation:
Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels, and let stand 5 minutes. Scrape into the bowl of a food processor using a rubber spatula. Add the cheeses, sour cream, and garlic, and process until smooth, scraping sides of bowl once. Spoon yogurt mixture into a medium bowl, and stir in the spinach, minced dill, and pepper. Cover and chill. Garnish with fresh dill, if desired.


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Spinach

Chinese Chicken Salad

Ingredients
4 tablespoons low-sodium soy sauce, divided
2 teaspoons toasted sesame oil, divided
1 pound skinless, boneless chicken breasts
1/2 head napa cabbage, thinly shredded (about 6 cups)
1/4 head red cabbage, shredded (about 2 cups)
1 large carrot, shredded (about 2 cups)
3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
1 (8-ounce) can sliced water chestnuts
1 (11-ounce) can Mandarin oranges in water, drained
1/3 cup rice wine vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons canola oil
2 tablespoons brown sugar
1 1/2 teaspoons chili-garlic sauce or chili sauce
1/4 cup sliced almonds, toasted


Directions
Preheat oven to 350 degrees F.


Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts. Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.


In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine. Divide among bowls and top each serving with 2 teaspoons toasted almonds.


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Salad

Seafood Platter

Ingredients:
Crushed ice
16 raw oysters on the half shell
16 raw littleneck clams on the half shell
3 (1 1/2 pounds each) cooked lobsters, cut in 1/2
16 cooked jumbo shrimp, peeled and deveined, with tails on
2 cooked blue claw crabs
Lemons, halved
Mustard Sauce, recipe follows
Mignonette Sauce, recipe follows


Directions
Fill a large platter with crushed ice. Place the seafood and lemons artfully on top of the ice. Serve with the sauces.


Mustard Sauce:
1 1/4 cups good mayonnaise
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
1/4 teaspoon kosher salt


Combine all the ingredients and serve with the seafood.


Yield: 1 1/2 cups


Mignonette Sauce:
2 shallots, minced
3/4 cup good Champagne vinegar or white wine vinegar
1 tablespoon sugar
1 teaspoon freshly ground black pepper
1 tablespoon chopped fresh green herbs such as parsley, dill, and/or chives


Place the shallots, vinegar, and sugar in a small saucepan and bring to a boil. Cook uncovered for 1 minute. Remove from the heat and allow to cool to room temperature. Add the pepper and herbs and serve with the raw oysters.


Yield: 1/2 cup


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Eastern Oyster

Apple Ladybug Treats

Ingredients
2 red apples
1/4 cup raisins
1 tablespoon peanut butter
8 thin pretzel sticks


Directions
1. Slice apples in half from top to bottom and scoop out the cores using a knife or melon baller. If you have an apple corer, core them first, then slice. Place each apple half flat side down on a small plate.
2. Dab peanut butter on to the back of the 'lady bug', then stick raisins onto the dabs for spots. Use this method to make eyes too. Stick one end of each pretzel stick into a raisin, then press the other end into the apples to make antennae.


Nutritional Information  
Amount Per Serving  Calories: 113 | Total Fat: 2.3g | Cholesterol: 0mg


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Apples

Twice Baked Potatoes

Ingredients

• 4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
• 2 to 4 tablespoons unsalted butter
• 1/3 cup sour cream
• 1 scallion, finely chopped
• Freshly grated nutmeg, optional
• 1/2 cup shredded sharp cheddar
• Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.

Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.

Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.

Copyright 2001 Television Food Network, G.P. All rights reserved


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Twice Baked Potatoes

Salmon Salad with Red Chile-Caesar Dressing

Ingredients
1/3 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons grated Parmesan
2 peeled garlic cloves
1 1/2 teaspoons anchovy paste
1 teaspoon red chili paste
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
Salt and freshly ground black pepper
6 cups chopped Romaine lettuce leaves
2 cooked salmon fillets, broken up into 2-inch pieces (about 2 cups)
1 cup seasoned croutons


Directions
In a blender or food processor, combine lemon juice, oil, Parmesan, garlic, anchovy paste, red chili paste, mustard, and Worcestershire sauce. Puree until smooth. Season, to taste, with salt and black pepper.


Arrange lettuce leaves on a serving platter and top with salmon and croutons. Pour over dressing and serve.


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Salmon

Spinach and Strawberry Salad

Ingredients
2 bunches spinach, rinsed and torn into bite-size pieces
4 cups sliced strawberries
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/2 cup white sugar
1/4 teaspoon paprika
2 tablespoons sesame seeds
1 tablespoon poppy seeds


Directions
1. In a large bowl, toss together the spinach and strawberries.
2. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.


Nutritional Information  
Amount Per Serving  
Calories: 235 | Total Fat: 15.9g | Cholesterol: 0mg


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Salad