Wednesday, January 14, 2015

Homestyle Turkey Meatloaf with Mushrooms and White Beans

  • Cooking spray
  • 2 tsp. extra-virgin olive oil
  • 1 1/2 cups onion, finely chopped
  • 1/2 teaspoon dried  thyme
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon finely ground black peppercorns
  • 3/4 pounds mushrooms, trimmed and chopped
  • 4 garlic cloves, minced
  • 1 can  Great Northern beans, rinsed and drained
  • 1 1/4 lbs. lean ground turkey
  • 2 large eggs
  • 1/2 cup chopped fresh parsley
  • 4 teaspoon Worcestershire sauce, divided
  • 2 teaspoon Dijon  mustard, divided
Makes 6 Servings   
  1. Heat the oven to 375ºF. Lightly coat an 8" by 4" by 2 1⁄2" metal or glass loaf pan with cooking spray.
  2. In a large skillet, heat oil over medium-high heat. Add onion, thyme, cayenne, paprika, salt, and pepper. Reduce heat to medium-low and cook, stirring occasionally, 5 minutes. 
  3. Add mushrooms and garlic; cook, stirring occasionally, until onion is softened and mushrooms are incorporated, about 5 minutes longer. Add beans and stir to combine. Transfer mixture to a bowl and let cool, about 5 minutes.     
  4. In a large bowl, combine cooled bean mixture, turkey, eggs, parsley, and 2 teaspoons of the Worcestershire sauce. Mix well with wet hands to combine. Form into a loaf and place into the prepared pan.      
  5. Stir together mustard and remaining 2 teaspoons Worcestershire sauce and set aside.    
  6. Bake meatloaf on the middle rack of the oven for 50 minutes. Remove from the oven and brush with the reserved Worcestershire mixture. Return to the oven and continue baking 10 to 15 minutes longer, or until a thermometer inserted into meatloaf registers 165°F. Let meatloaf stand 5 minutes before serving. Serve with additional Dijon mustard.

Note: This recipe appears in The South Beach Diet Supercharged book. This is a delicious way to kick-start your healthy lifestyle. This meatloaf will quickly fill you up and leave you happy. The cannellini beans add fiber to the meatloaf. You do get your share of vegetables in this meatloaf. Turkey meatloaf filled with vegetables, herbs, spices and topped off with Worcestershire sauce and Dijon mustard is really delicious and will quickly become a favorite at your dinner table.
Recipe Image 


Happy New Year!

Happy New Year!

How is everyone doing? I'm still cooking away at any recipe I can get my hands on. I know I haven't been up to snuff  but I'm still cooking and exploring new things. I hope to have  more Twitter followers and maybe have a video or 2. But I still want to do the following things on my culinary bucket list:
  • Cook side-by-side with Ina Garten and Emeril Lagasse
  • Cook on the Rachael Ray or The Chew
  • To have a celebrity chef or 2 over for dinner
  • go to the South Beach, NYC or any Food & Wine Festival
  • Have an Iron Chef Throwdown with Bobby Flay @ Boston College
  • eat at another restaurant whose executive chef appeared on Iron Chef America
You can follow me on my blog, on Twitter @bcpostergirl, on Pinterest and follow the board Once Upon a Stovetop as well as Facebook. Bon Appettite!

Wednesday, December 31, 2014

Sweet Potato & Zucchini Latkes

  • 1 medium zucchini (1/2 lb.) ends trimmed
  • 1 large sweet potato (3/4 lb.) peeled
  • 1/4 cup minced onion
  • 1 large egg, lightly beaten
  • 1/4 tsp. salt
  • 1/8 tsp. freshly ground black pepper
  • 3 tbsp. canola oil
  • unsweetened applesauce (optional)
Makes 24 (2-inch) latkes
  1.  Slice zucchini lengthwise and remove seeds. Coarsely grate zucchini and potato in a food processor or with a hand grater; transfer to a medium bowl. Add onion, egg, salt, and pepper; stir to combine.
  2. Heat 1 1 /2 tablespoons of the oil in a large skillet over medium-high heat. Working in 2 batches, add zucchini mixture by heaping tablespoons to skillet, gently flattening with the back of a spoon as you go. Cook until edges are golden, 1-2 minutes, then flip and cook until bottom is golden, about 1 minute more (adjust heat if necessary to prevent burning). Drain on paper towels. Repeat with remaining 1 1/ 2 tablespoons oil and remaining zucchini mixture. Serve latkes hot with applesauce on the side, if desired.
Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Latkes are the official potato pancakes enjoyed during the Hanukkah season but you can enjoy these treats year round. These potato pancakes are colorful, flavorful and good for you. You won't even need the applesauce to go with these treats they're that nice. Prepare the potato batter before you cook these treats so they won't get soggy. Pour off any excess liquid while cooking so they are golden and crisp. Also, be very careful when you're pressing down on them because they are very delicate when cooking in the pan.

Paprika Roast Chicken

  • 1 large onion, sliced into 1/2-inch-thick rounds
  • 1 (8 lb.) roasting chicken
  • 3/4 tsp. salt
  • 3/4 tsp. freshly ground black pepper
  • 1 1/2 tsp. paprika
  • 4 tsp. extra-virgin olive oil
Makes 12 (6 oz.) Servings
  1. Heat the oven to 400 f. place onion slices in a single layer in a roasting pan. Rinse chicken under cold water and pat dry with paper towels. Sprinkle the inside cavity with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
  2. Place chicken on top of onion slices, tuck the wings under, and tie the legs together. Combine remaining 1/2 teaspoon salt, 1/2 teaspoon pepper and paprika in a small bowl. Slide your hand under the skin of chicken breast to loosen skin. Rub chicken breast under skin with 1 teaspoon of the oil and most of paprika mixture. Press skin back down. Rub outside of skin with 2 teaspoons of remaining oil. Dust lightly with remaining paprika mixture.
  3. Roast chicken for 30 minutes. Baste with remaining 1 teaspoon oil, then reduce oven temperature to 350 F. Continue to roast , basting every 30 minutes with accumulated pan juices, until a meat thermometer reads 180 F when placed into the thickest part of the thigh, about 1 1/2 hours. Allow chicken to rest for 15 minutes before serving hot with onions, if desired.
Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This recipe originally was intended to be served for a Hanukkah party but you can serve this chicken anytime of the year. Also, the original recipe calls for a roast chicken but you can roast chicken breasts in place of a whole chicken with the same ingredients but roast the chicken breasts for 25-30 minutes at 375 F. I also highly recommend adding garlic to the paprika mixture because garlic mixed with olive oil and onions is a heavenly mixture. This chicken recipe is a nice dish and a nice way to kick-start your new lifestyle. I also highly recommend using Garlic-Infused Olive Oil from the Imperial Olive in Williamsburg, VA. For more information, visit

Holiday Spiced Nuts

  • 1 large egg white
  • 2 tsp. ground cinnamon
  • 3/4 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1/4 tsp. cayenne pepper
  • 2 cups unsalted nuts, such as roasted peanuts, walnuts, pecans, and/or almonds
  • 1/8 tsp. salt (optional)
Makes 8 (1/4 cup) Servings
  1. Heat oven to 325 F. Line a baking sheet with parchment paper or foil
  2. Whisk egg white until frothy in a large bowl. Whisk in cinnamon, ginger, cloves, and cayenne. Add nuts and toss until well coated.
  3. Spread nuts on a baking sheet. Bake until nuts appear dry, about 20 minutes. Cool completely. Sprinkle with salt, if using, just before serving.
Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This is a healthy twist on nuts. You can enjoy these nuts anytime of the year and they make a fulfilling snack on-the-go or at home. These nuts are not bad and they will quickly fill you up. All kinds of nuts are high in protein and other health benefits but they are also high in fat and calories. So eat wisely and stick to only a handful of nuts, about 1/4 of a cup. 

Wednesday, December 10, 2014

Chicken with Salsa de Pina

  • 1 1 /2 cups chopped pineapple
  • 1-2 canned chipotle in adobo sauce, drained, seeded & finely chopped
  • 2 tbsp. chopped fresh chives
  • 1 tbsp. honey or agave nectar
  • 1 tsp. finely shredded lime zest or lemon zest
  • 2 tsp. fresh lemon or lime juice
  • 4 boneless, skinless chicken breast halves
  • 1 tsp. extra-virgin olive oil
  • 1 tsp. dried thyme, crushed
  • 1/4 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
Make 4 Servings
  1.  In a medium bowl, stir together pineapple, chipotle peppers, chives, honey, lime zest and juice. Let salsa stand at room temperature for 30 minutes.
  2. Meanwhile, preheat broiler. Lightly brush chicken with olive oil. In a small bowl, combine thyme, salt and pepper. Sprinkle evenly over chicken;  rub in with your fingers.
  3. Place chicken on the unheated rack of a broiler pan. Broil 4-5 inches from heat for 12-15 minutes or until chicken is tender and no longer pink (170 F), turning once.
  4. Slice chicken and serve with salsa.
Note: This recipe appears in the New Sonoma Cookbook. This is a great dinner that's packed with flavor and heat. Salsa de Pina is Pineapple Salsa. This dish makes a great weeknight or weekend dinner because it a colorful dish that quickly fills you up and it's easy to make. Who knew that chicken breast paired with juicy pineapple could be so delicious. You  can use any kind of chile pepper such as jalapeno or habanero peppers and your salsa de pina will still be firey and juicy. Don't forget to wear gloves when working with chiles because they contain oils that can burn your eyes and skin. If you do touch the chiles with your bare hands, immediately wash your hands with soap and water. You can also sauté  the chicken breast in a pan on top of the stove or grill them if you don't want to broil them. I also highly recommend adding garlic with the salt, pepper and thyme when seasoning the chicken because garlic always makes everything taste better. I highly recommend using flavored  olive oils such as Lime, Chipotle or Garlic Infused Olive Oil  (from the Imperial Olive in Williamsburg, VA) for more flavor. For more information, visit

Monday, December 8, 2014

Pumpkin Pie

  • 6 (9-by 14-inch) sheets, whole wheat phyllo dough, thawed
  • 1/2 cup granular sugar substitute
  • 1 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground salt
  • 1/4 tsp. ground cloves
  • 1/4 tsp. freshly grated nutmeg
  • 1 (15 oz.) can pumpkin puree
  • 4 large egg whites
  • 1 large egg yolk
  • 1 (12 oz.) can 2% evaporated milk
  • 2 tbsp. sugar-free maple syrup
  • 2 tsp. vanilla extract
  • light or fat-free whipped topping (optional)
  • bittersweet chocolate shavings (optional)
Makes 8 Servings
  1. Position rack in middle of oven and heat oven to 350 F. Stack phyllo sheets on plastic wrap or wax paper; cover with a barely damp towel to prevent sheets from drying out.
  2. Lightly coat a 9-inch pie plate with cooking spray. Lay 1 phyllo sheet in the pie plate. Coat sheet with cooking spray, making sure to spray edges. repeat with remaining  sheets, rotating each slightly in the pan to form a circle. Fold and crimp edges.
  3. Place a piece of parchment or wax paper on top of crust. weigh crust down with pie weights or dried beans and bake until edges are lightly golden, about 10 minutes. While crust is baking, combine sugar substitute, cinnamon, ginger, salt, cloves, and nutmeg in a medium bowl.
  4. In a large bowl, with an electric mixer at medium speed, beat pumpkin puree, egg whites, and egg yolk until well blended. Slowly add milk, maple syrup, and vanilla, beating until blended. Add spice mixture and blend well.
  5. Remove pie weights from crust. Pour filling into crust and bake until tester inserted in the center comes out clean, 45-50 minutes. Remove pie from oven  and cool at room temperature to set. Just before serving, top each slice of pie with 1 or 2 tablespoons whipped topping and chocolate shavings, if desired.
Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Nothing says the holidays are here like pumpkin pie. This is a healthy version of a holiday dessert classic. It had a nice flavor to it with the spices and maple syrup but it tasted more like pumpkin mousse than pumpkin pie. I wouldn't recommend phyllo dough as a pie crust. I highly recommend using puff pastry or graham crust for the crust. It is a nice alternative to the traditional pumpkin pie.