Lemon Rosemary Chicken

Lemon Rosemary Chicken

(Makes 8 3-ounce servings)

“Thanksgiving for a few? Give the gobbler a break with this simple and flavorful baked chicken recipe. It’s perfect when you’re only feeding part of the clan!” —Elise Lindstrom, Dietitian

Ingredients

• 1 3-pound chicken
• 4 sprigs fresh rosemary
• Salt (optional)
• Pepper
• 1 tablespoon olive oil
• 1 small lemon

Directions

1. Preheat oven to 350°F. Chop two sprigs of rosemary and toss in olive oil with pepper and optional salt. Brush oil mixture all over chicken, including inside.
2. Pierce lemon several times with fork then place inside chicken cavity with two whole sprigs of rosemary. Loosely tie bird closed with string.
3. Place chicken in pan, breast down. Bake in preheated oven for 30 minutes, then turn chicken over and cook for another 30 to 35 minutes. Increase temperature to 400° and cook for 20 minutes more.
4. Remove from oven and let stand 10 minutes before serving.

Minnesota Wild Rice Stuffing

Minnesota Wild Rice Stuffing. Photo by Elise Lindstrom.

(Makes 10 ½-cup servings)

“Because my family is from Minnesota, our Christmas always includes this Midwest take on a traditional side dish. Made with long-grain, wild rice, this stuffing will keep you warm even on the coldest winter day.” —Brittany Seaburg, Circulation Coordinator

Ingredients

• ⅟₂ cup chopped celery
• ⅟₃ cup chopped onion
• 3 tablespoons butter or margarine
• 1 egg
• 1 ⅟₂ cup chicken broth
• 1 tablespoon minced fresh parsley
• ⅛ teaspoon pepper
• ⅟₄ teaspoon salt (optional)
• 3 cups torn whole-wheat artisan bread
• 1 ⅟₂ cups cooked wild rice

Directions

In skillet, sauté celery and onion in butter until tender. In large bowl, combine egg, broth, parsley, pepper, and optional salt. Mix in celery/onion, torn bread, and rice. Spoon mixture into greased 1-1/2-quart baking dish. Cover with foil and bake at 350°F for 20 minutes. Uncover and bake 15 to 20 minutes more or until set.

Pancetta & Parm Brussels Sprouts

Pancetta and Parmesan Brussels Sprouts. Photo by Elise Lindstrom.

(Makes 6 ½-cup servings.)

“My siblings never thought they liked Brussels sprouts—until I introduced them to this recipe last Thanksgiving. Now they want sprouts for Christmas and New Year’s, too!” —Corey Michael Dalton, Associate Editor

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• ⅟₂ teaspoon kosher salt
• ⅟₄ cup finely chopped pancetta (about 1 ounce)
• 1 teaspoon olive oil
• 3 minced garlic cloves
• 2 tablespoons freshly grated Parmesan cheese

Directions

Boil 2 quarts of water. Add kosher salt and halved Brussels sprouts to water. Boil sprouts for 4 or 5 minutes until bright green. Drain and set aside. In pan, cook pancetta over medium heat until it releases its juices, then add olive oil. Sauté garlic and pancetta in olive oil for several minutes. Add sprouts and cook for 5-6 minutes, stirring often. Serve sprouts with Parmesan cheese sprinkled on top.

Lemon Pound Cake with Raspberry Sauce

Lemon Pound Cake with Raspberry Sauce. Photo by Elise Lindstrom.

(Makes 12 servings.)

“The sweet yet tart flavor of the lemon cake paired with the red raspberry drizzle makes this the perfect dessert for any holiday meal. Add a dollop of whipped cream to really push it over the edge.” —Jeff Slavens, Special Projects Coordinator

Ingredients

• 1 ⅟₂ cups all-purpose flour
• 2 teaspoons baking powder
• ⅟₂ teaspoon kosher salt
• 1 cup plain Greek yogurt
• 1 cup sugar
• 3 extra-large eggs
• 2 teaspoons grated lemon zest (2 lemons)
• ⅟₂ teaspoon pure vanilla extract
• ⅟₂ cup canola oil
• 12 ounces frozen raspberries
• ⅟₄ cup sugar

Directions

1. Preheat oven to 350°F. Grease an 8 1/2-inch loaf pan. Sift together flour, baking powder, and salt into medium bowl. In large bowl, whisk together yogurt, sugar, eggs, lemon zest, and vanilla. Slowly whisk dry ingredients into wet ingredients. With rubber spatula, fold canola oil into batter until all incorporated. Pour batter into prepared pan and bake for 50 minutes or until a toothpick stuck into the center comes out clean. Cool in pan for 10 minutes, then remove from pan and slice.
2. To make raspberry sauce, place raspberries and sugar in saucepan and bring to boil. Pour through sieve to remove seeds. Drizzle sauce over cake slices.

Black & Blue Berry Cake (But any fresh berries will do)

Black and Blue Berry Cake

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 stick unsalted butter, softened
• 2/3 cup sugar
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon finely grated lemon zest (or orange zest)
• 1 large egg
• 1/2 cup well-shaken low-fat buttermilk
• 1/2 cup fresh blackberries
• 1/2 cup fresh blueberries

Preheat oven to 400 F. Grease and flour 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt and set aside. In large bowl, beat butter and sugar with electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla and zest. Add egg and beat well.

At low speed, add 1/3 flour mixture, then 1/3 buttermilk and repeat in 3 batches until just combined. Drop/pour batter into cake pan, smoothing top. Sprinkle berries over top and gently (if at all) push berries into top of batter. (Cake will rise over berries while baking.)

Bake 20 to 25 minutes, or until a wooden pick inserted into center comes out clean. Cool in pan 10 minutes, then turn out onto rack for 10 minutes before moving to plate.

Strawberry Breakfast Mousse Creme

Strawberry Breakfast Mousse Creme

Recipe from the American Heart Association

Show Mom just how sweet she is with mousse in the morning. You can even make it up to 24 hours in advance. Also check out the Post‘s California Party Quiche and Eggs for Brunch!

Makes 4 servings

• 1 cup quartered strawberries
• 1/2 cup low-fat ricotta cheese
• 1/2 cup fat-free vanilla yogurt
• 2 tablespoons all-fruit strawberry spread
• 3/4 cup fat-free frozen whipped topping, thawed in refrigerator
• 4 fresh mint springs (optional)

In blender, process strawberries, ricotta, yogurt, and strawberry spread for 20 to 30 seconds, or until smooth, stirring halfway through.

Pour into medium bowl. Gently fold in whipped topping. Spoon into custard cups or small bowls. Garnish with mint.

Cook’s Tip: This strawberry mousse is also delicious spooned over fresh berries, such as blueberries. A serving would be a 1/2 cup fresh berries and 2 tablespoons mousse.

Dietary Exchanges:
1 1/2 carbohydrate
Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at americanheart.org/recipes.

Pumpkin Chocolate Chip Cake with Spiced Glaze

• 1-3/4 cup flour
• 1 teaspoon soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon ground cloves
• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1 cup canned pumpkin
• 3/4 to 1 cup chocolate chips (mix white chocolate chips, if desired)
• 3/4 cup chopped pecans

Preheat oven to 350 F. Grease 9×5 loaf pan.

Combine flour, soda, salt and spices. In separate larger bowl, beat butter, gradually add sugar, beat well. Blend in eggs. At low speed, add dry ingredients alternating with pumpkin, beginning and ending with dry ingredients. Stir in chocolate chips and nuts. Turn into loaf pan and bake for 65 to 75 minutes or until done. Drizzle with glaze, add additional chopped pecans to top. Let stand at least 6 hours before slicing.

Spiced Glaze:

• 1/2 cup confectioners’ sugar
• 1/8 teaspoon nutmeg
• 1/8 teaspoon cinnamon
• 1 to 2 tablespoons heavy cream

Combine confectioners’ sugar, nutmeg, and cinnamon. Blend in cream to desired glaze consistency.

Lemon Pound Cake

Lemon Pound Cake with Raspberry Sauce

(Makes 12 servings)

• 3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter
• 3 cups sugar
• 6 eggs
• 2 teaspoons pure lemon extract
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk

Preheat over to 325 F. Grease one bundt pan. Combine flour, baking soda, and salt. In separate bowl, beat butter with sugar. Add eggs, one at a time and beat well after each egg. Mix in lemon and vanilla extracts. Slowly add flour mixture and buttermilk to the butter mixture. Blend until smooth. Pour batter into greased pan. Bake for 1 to 1 1/2 hours. Let cool in pan for 10 minutes.

Raspberry Sauce

• 12 ounces of frozen raspberries
• 1/2 cup sugar

Place raspberries and sugar in sauce pan and bring to boil. Pour into sieve to remove seeds. Refrigerate until use. Serve with a tablespoon of sauce drizzled on plate and a dollop of whipped cream.

Sour Cream Poppy Seed Cake

Sour Cream Poppy Seed Cake

(Makes 8-10 servings)

• 1/2 cup butter or margarine
• 1/2 cup poppy seeds
• 1 cup honey
• 4 egg yolks
• 1 teaspoon vanilla extract
• 2 cups whole wheat pastry flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 8 ounces sour cream or yogurt
• 4 egg whites

Frosting:

• 8 ounces cream cheese
• 2 tablespoons milk
• 2 tablespoons maple syrup

Preheat oven to 350 degrees F. Grease 10-inch tube pan (angel food cake pan) and dust with flour.
In large mixing bowl cream butter or margarine with poppy seeds.
Beat in honey, egg yolks, and vanilla extract*.
In another bowl stir together flour, baking soda, and salt.
Add dry ingredients to mixing bowl, half at a time, beating well after each addition.
Stir in sour cream or yogurt.
Beat egg whites until they stand in peaks; then fold gently into butter.
Pour batter into prepared pan and bake 1 hour.
Invert pan on rack and let stand 5 minutes. Run spatula around edge to loosen and remove cake from pan. Cool thoroughly.
To make frosting: Soften cream cheese. Whip until fluffy, then add milk and maple syrup and beat until smooth.