Bread Stuffing with Crawfish, Bacon, and Collard Greens


This recipe is from page 141 of the November 2006 issue of Bon Appetit magazine. It is delicious. The recipe makes 10 servings.







Bread Stuffing with Crawfish, Bacon, and Collard Greens

1 (1-pound) loaf crusty country-style white bread
1/4 cup olive oil
4 teaspoons chopped fresh thyme
1 large garlic clove, minced
6 tablespoons butter
1 1/2 cups finely chopped onion
1 1/2 cups thinly sliced celery
1 cup finely chopped green bell pepper
1 pound peeled cooked crawfish tails, thawed if frozen
1/2 pound sliced bacon, chopped
1 pound bag sliced collard greens, coarsely torn
1 3/4 cups low-salt chicken broth, heated, divided
1/3 cup chopped fresh parsley

Preheat oven to 375°F. Cut bottom crust and short ends off bread; discard. Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed). Place in very large bowl. Add oil, thyme, and garlic; toss. Spread cubes out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, 20 minutes. Return to same very large bowl.

Melt butter in large skillet over medium-high heat. Add next 3 ingredients. sauté until soft, about 10 minutes. Add crawfish; sauté 2 minutes. Transfer to medium bowl. sauté bacon in same skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to bowl with vegetables. Pour off all but 1 tablespoon bacon fat from skillet. Add greens and 1 cup broth. Cover and simmer until greens are almost tender, about 5 minutes. Add greens and broth in skillet to vegetable mixture. Add parsley.

Preheat oven to 375°F. Butter13x9x2-inch glass baking dish. Stir vegetable mixture into bread. Add remaining 3/4 cup broth; toss. Transfer to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, 25 minutes. Uncover; bake until top starts to brown, 25 minutes longer.

By my calculations – Per serving – Calories: 321, Total Fat: 16.7g, Sat. Fat: 5.8g, Carbs: 28.4g, Fiber: 3.9g, Protein: 14.6g



Chicken Potpie

potpieThis recipe is from the tiny cookbook, Traditional Holiday Celebrations: Recipes and Inspiration for a Festive Christmas. It is excellent. The recipe makes 6 servings.







Chicken Potpie

2 deep-dish unbaked piecrusts
1 egg white, beaten
1 pound boneless, skinless chicken breast halves, cubed
1 cup carrots, diced
1 cup frozen green peas
1/2 cup celery, diced
1/2 cup potato, peeled and diced
1/2 cup butter
1/2 cup onion, chopped
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 teaspoon poultry seasoning
1/4 teaspoon celery seed
3 cups chicken broth
1 1/3 cups milk (I used 2%)

Place one unbaked crust in a greased 9-inch deep-dish pie pan. Brush with egg white. Set crust and remaining egg white aside. In saucepan, combine chicken, carrots, peas, celery, and potato. Cover with water and boil for 15 minutes or until vegetables are tender. Remove from heat, drain, and set aside. In a saucepan, heat butter on medium; cook onion until soft and translucent. Stir in flour, salt, pepper, garlic powder, poultry seasoning, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat. Combine chicken mixture with sauce mixture, spoon onto prepared crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in top to allow steam to escape, Brush with remaining egg white. Bake at 350 degrees for 45 minutes or until pastry is golden brown and filling is bubbly. Cool 10 minutes before serving.

By my calculations – Per serving – Calories: 621, Fat: 18.5g, Sat. Fat: 10.1g, Carbs: 19.1g , Fiber: 2.2g, Protein: 20.6g 

Squash Enchiladas with Tomatillo Sauce

FullSizeRenderThis recipe is from page 28 of the July 1998 issue of Bon Appetit magazine. It is very tasty. The recipe makes 6 servings.





Squash Enchiladas with Tomatillo Sauce

2 small butternut squash (about 2 1/2 pounds total), halved
2 tablespoons olive oil
1/4 cup chopped onion
1/2 cup drained canned corn
1 tablespoon minced garlic
12 (6-inch-diameter) corn tortillas
2 cups grated Monterey Jack cheese (about 8 ounces)
2 cups grated mozzarella cheese (about 8 ounces)
Tomatillo Sauce (recipe follows)

Preheat oven to 400°F. Pour enough water into roasting pan to come 1/2 inch up sides of pan. Place squash halves, cut side up, in pan. Bake until tender, adding more water as necessary, about 1 hour 45 minutes. Cool squash completely. Remove seeds from squash; spoon squash into bowl. Discard squash skin.

Heat oil in heavy large skillet over medium heat. Add onion and garlic; sauté 3 minutes. Mix in squash and corn. Season with salt and pepper. Heat 1 tortilla over direct flame until soft and heated through, turning with tongs, about 10 seconds per side. Repeat with remaining tortillas.

Place 1 heaping tablespoon squash mixture down center of each tortilla. Top with 1 tablespoon of each cheese. Roll up tortillas. Arrange seam side down in 13 x 9 x 2-inch glass baking dish. (Can be prepared 6 hours ahead; cover and chill.)

Preheat oven to 350°F. Spoon Tomatillo Sauce and remaining cheese over enchiladas. Bake until enchiladas are heated through, about 20 minutes. Place 2 enchiladas on each of 6 plates. Top with sour cream.

Tomatillo Sauce
1 1/4 pounds tomatillos, husked
1 large jalapeno chili, sliced
2/3 cup chicken stock or canned low-salt broth
2/3 cup chopped fresh cilantro
2/3 cup chopped green onion tops

Cook tomatillos in pot of boiling water until soft but still whole, about 4 minutes. Drain. Place tomatillos in processor. Add remaining ingredients; puree. Transfer to bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

Per my calculations – Per serving – Calories: 459, Total Fat: 26.2g, Sat. Fat: 13g, Carbs: 36.9g, Fiber: 5.4g, Protein: 22.1g

Spanakopita Crescent Rolls

thI found this recipe on pinterest. It is fairly easy and kinda messy to put together. It makes 8 appetizer servings.






Spanakopita Crescent Rolls

1 container of Crescent Rolls (8 count)
10 ounces frozen chopped spinach (defrosted and drain all excess liquid from spinach)
4 ounces crumbled feta
3 green onions, chopped
1 large clove of garlic, minced
1 tablespoon extra virgin olive oil
1/2 teaspoon dry dill weed
1 tablespoon lemon juice

Preheat oven to 350 Degrees F.
In a medium size bowl, add feta and dill, set aside.  In a medium size sauce pan, heat olive oil on medium-high heat, add garlic and green onions – saute for 3-5 minutes.  Add defrosted/drained spinach to pan and mix the garlic, onions and spinach together. Once blended well, pour on top of the feta and dill.  Next add the lemon juice and mix everything together.

Place triangle crescent rolls on clean surface and add one heaping scoop (I use a medium size Pampered Chef Scooper) of spinach mixture to each crescent roll, fold and pinch openings closed.  Place rolls on an ungreased cookie sheet, place on middle rack of oven and bake for 12-15 minutes, until rolls are golden brown.

By my calculations – Per serving – Calories: 170, Total Fat: 11.2g, Sat. Fat: 4.9g, Carbs: 14.2g, Fiber: 1.8g, Protein: 4.9g


Chipotle Beef and Cheddar Stuffed Shells

shellThis recipe is very tasty. It is slightly altered from the recipe on page 111 of the October 2014 issue of Woman’s Day magazine. It makes 4 servings.





Chipotle Beef and Cheddar Stuffed Shells

16 (from a 12-ounce box) jumbo shells
1 3/4 cup marinara sauce
2 tablespoon chipotle in adobo, finely chopped
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
3/4 pound lean ground beef
(15-ounce) can petite diced tomatoes with green chiles, drained
1 teaspoon ground cumin
1 cup chopped fresh cilantro, plus more for serving
1/2 cup grated sharp Cheddar
2 tablespoons lime juice


Heat oven to 400 degrees F.

Cook jumbo shells according to package directions. Drain and rinse under cold water to cool.

Combinemarinara sauce withchipotle inadobo and spread on the bottom of a large broiler-proof baking dish.

Heat olive oil in a large skillet over medium heat. Sauté onion until very tender, 10 to 12 minutes. Stir in garlic and cook for 1 minute. Increase the heat to medium-high, add lean ground beef and cook, breaking it up with a spoon, until browned, 3 to 4 minutes. Stir in petite diced tomatoes with green chiles, and ground cumin, and cook for 3 minutes. Remove from heat and fold in fresh cilantro and grated sharp Cheddar.

Spoon the mixture into the shells (about 1/4 cup each) and place on top of the sauce. Sprinkle with grated sharp Cheddar. Cover with foil and bake until the shells are heated through, 12 to 15 minutes.

Heat broiler. Uncover, and broil until the cheese begins to brown, 2 to 3 minutes. Squeeze fresh lime juice over the shells; serve with chopped cilantro and lime wedges, if desired.


By my calculations – Per serving – Calories: 535, Total Fat: 26g, Sat. Fat: 9g, Carbs: 45.6g, Fiber: 6.1g, Protein: 32g


Chocolate Raspberry Bars

photo (4)This recipe is slightly altered from page 52 of the February 1994 issue of Bon Appetit magazine. It is so rich. The recipe makes 24 bars.






Chocolate Raspberry Bars

6 ounces unsweetened chocolate, chopped
12 tablespoons unsalted butter
1/3 cup seedless raspberry jam
4 eggs
2 cups sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour

1/2 cup whipping cream
1/4 cup seedless raspberry jam
1 tablespoon unsalted butter
8 ounces bittersweet chocolate (not unsweetened), chopped
1 1/2 pints of fresh raspberries

For Brownie – Preheat oven to 350F. Line a 13×9 inch baking pan with foil; butter foil. Combine chocolate, butter and jam in heavy medium saucepan. Stir over low heat until smooth. Remove from heat. Whisk eggs in a large bowl until foamy. Add sugar, vanilla and salt; whisk until thoroughly incorporated. Stir in chocolate mixture. Add flour; mix just until blended. Spread batter in prepared pan. Bake just until springy to touch and tester inserted into center comes out with a few moist crumbs attached, about 30 minutes. Cool in pan on rack.

For Topping – Combine cream, jam and butter in medium saucepan. Bring to simmer, stirring until jam and butter melt. Remove from heat. Add chocolate; stir until smooth. Let stand until cool but still spreadable, about 30 minutes.

Spread topping over brownie. Immediately top with fresh raspberries, arranging them in rows. Chill until cold.

Using foil as aid, remove brownie from pan. Fold down sides. Trim edges. Cut into bars.

By my calculations – Per serving – Calories: 289, Total Fat: 15.8g, Carbs: 36.7g, Fiber: 3g, Protein: 3.1g

Club Salad

Club SaladThis recipe is a slightly altered version of the salad found on page 73 of the July 2013 issue of Bon Appetit magazine. It is an excellent way to use up leftover chicken. It makes 3 servings.






Club Salad

1 head romaine lettuce, chopped
1 ripe roma tomato, chopped
6 slices bacon, cooked and crumbled
1 avocado, chopped
1 large leftover chicken breast, chopped
3 tablespoons mayonnaise
2 tablespoons yellow mustard
2 teaspoons white wine vinegar
1 cup premade croutons
1 egg, hardboiled, sliced

Layer romaine, tomato, bacon, avocado, shredded chicken on 3 plates.

Whisk together mayonnaise, mustard and vinegar. Season with salt and pepper to taste.

Drizzle mayonnaise/mustard mixture over salads. Top with croutons and egg slices.


By my calculations – Per serving – Calories: 487, Total Fat: 34.5g, Sat. Fat: 7g, Carbs: 23.5g, Fiber: 10.4g, Protein: 25g