My husband handles the marinating and grilling while I stick to the sides, my favorite part. We seem to always go with Mac and Cheese, green beans and a salad. Although, the crowning piece that brings the meal together is Pull Apart Bread from my mom’s trim&TERRIFIC cookbook Too Hot in the Kitchen. This two ingredient recipe is not only one of my husband’s favorites, anytime we serve it to guests they go nuts over it. Be sure not to overcook and Pull Apart Bread is doughy, heavenly, goodness. The appearance and taste are equally fabulous.

Too Hot in the Kitchen also has a great, easy recipe for Mac and Cheese, although I must admit sometimes I resort to Kraft Dinner or Velveeta boxed options (I just don’t use the whole packet of cheese).  My sister used to make this recipe for her friends at college and it always won rave reviews. As for whipping up my green beans, I usually add a little bit of chicken broth or a bouillon cube to cook the green beans in for increased flavoring.

Let us know if you’d like any of the recipes on my mom’s Facebook Fan Page.

My Go-To Easy Recipes

Both recipes are really easy to whip up and require ingredients I had in my pantry. My mom always taught me to be flexible when preparing  a recipe and add or leave out whatever ingredients I want. I like a lot of gravy and my husband likes “creamy” creamed corn so I added more liquid to each recipe to ensure I had ample gravy and the corn was VERY creamy. Also, a little garlic as I put it in anything. I had dinner made in about 45 minutes and a little reality TV watching probably slowed me down…

Creamed Corn
Sometimes I use fresh corn on the cob and sometimes I grab frozen corn from my freezer, either way, this simple side goes well with any entrée.

Makes 2 (1/2 cup) servings

1 tablespoon butter
1/4 cup chopped onion
1 1/2 cups corn
1 teaspoon all-purpose flour
1/3 cup skim milk
Pinch sugar
Salt and pepper to taste 

1. In small nonstick skillet, melt butter and sauté onion 3 minutes. Add corn, and continue to cook 5 minutes longer, stirring.
2. Sprinkle with flour and stir one minute. Add milk and sugar. Bring to boil, lower heat, and continue cooking until thickened. Season to taste. Add more milk if needed.

Nutritional information per serving:
Calories 198 Calories from fat 28% Fat 7g Saturated Fat 4g Cholesterol 16mg Sodium 65mg Carbohydrate 34g Dietary Fiber 4g Sugars 8g Protein 6g Dietary Exchanges: 2 1/2 starch, 1 fat

Let us know if you need either of the recipes on my mom’s Facebook Fan Page.

Sometimes You Just Need Comfort Food…Even if it’s 100 degrees outside.

On our recent visit to Healdsburg in California’s wine country, we ate so much fresh food. Sustainability is a priority there. Every restaurant tries to locally source produce and meat. One of the best meals I’ve ever eaten was at Madrona Manor in Healdsburg. Wow, every course tantalized the taste buds and stretched the palette. I don’t know if I’ve ever eaten beets before and the beet dish, described as “textures, temperatures, gorgonzola” was so intriguing and refreshing. Each bite was surprising in a good way, combinations you’ve never thought of or eaten. The restaurant really plays with unique cooking methods and the finest ingredients in the county, as well as greens, vegetables, herbs and fruit from their gardens. The meal also included Chilled Lobster and Asparagus, Yukon Gold Potato Gnocchi, Sonoma Lamb and ice cream “churned” tableside using Nitrogen. There are only a few restaurants in the world that make ice cream this way so it was quite a treat. The service was great and our group especially enjoyed the overview of each course provided by our waiter, as it helped explain the interesting tastes and textures we were experiencing for the first time. If you happen to be in the Healdsburg area, I highly recommend you pay a visit and enjoy this Michelin rated culinary treat.

I went to Bolsa this past weekend in Dallas and their motto closely mirrors those of wine country. Only local, fresh fruits and vegetables and the finest spices and ingredients. While one of my least favorite things is restaurants that don’t take reservations, the charming, buzzing atmosphere and inventive drink menu helped pass the time quickly. We had the bruschetta tasting and fennel mussels to start, and I ordered the Hanger Steak as my main course. All of the side vegetables were so tasty and fresh. It makes you appreciate the efforts restaurants go through to source food locally.

Two Great Restaurants Serving up Fresh, Local Food

Peanut Butter Cookies

I never realized until today, my favorite peanut butter cookies were in my mom’s Diabetic Cooking cookbook.  Although, I guess adding chocolate chips makes it a little twist to the recipe.  I always follow recipes, but make sure to include my favorites when left out!   I must admit, one benefit to cooking at home or cooking with my mother is she cleans the dishes.  This is definitely a luxury I have missed at school! I couldn’t ask for a better Sunday, NFL playoffs and cookies.  Although, I probably shouldn’t eat too many cookies with all the king cake I have been eating.  King cake season in Baton Rouge  is certainly a food weakness of mine!

Easy Diabetic Friendly Peanut Butter Cookies

Hamburger Dip

Hamburger Dip – only 4 ingredients and will be a crowd favorite!

This really is the best football crowd-pleasing recipe. My husband invited friends over for the Saints game on Sunday, and even though I was short on time I was able to throw together the super easy Hamburger Dip from my mom’s cookbook, trim&TERRIFIC Gulf Coast Favorites. It is always a hit, especially with a football crowd!

Hamburger Dip from trim&TERRIFIC Gulf Coast Favorites

Just four simple ingredients create this hearty and satisfying meaty dip in mere minutes, ideal for football season and last-minute company. Serve with chips.

Makes 20 (1/4-cup) servings

1 pound ground sirloin

1/2 pound sliced mushrooms

1 (16-ounce) jar salsa

1 (8-ounce) package shredded, reduced-fat, Monterey Jack or Mexican-blend cheese

1.  In nonstick pot, cook meat, mushrooms over medium heat 5–7 minutes, until meat is well browned. Drain any excess fat.

2.  Add salsa, cheese, stirring over medium heat until cheese is melted.

Nutritional information per serving: Calories 82, Calories from fat (%) 48, Fat (g) 4, Saturated Fat (g) 2, Cholesterol (mg) 19, Sodium (mg) 175, Carbohydrate (g) 2, Dietary, Fiber (g) 0, Sugars (g) 1, Protein (g) 8, Diabetic Exchanges: 1 lean meat

Best Football Party Dip-Hamburger Dip

Crunchy Fish with Lemon Sauce

I always love visiting my husband’s family for the holidays – especially because of all of the great food I know Holly will have waiting for us! One night she whipped up Crunchy Fish with this delicious Lemon Sauce from her latest book, Too Hot in the Kitchen. I had never heard of the Panko crumbs she was using for the crust but it really gave the fish a great light crunchy crust. Holly said Panko bread crumbs are found with regular bread crumbs at the grocery store and that you can use any kind of fish. Fish freezes well so when you get plenty of fresh fish freeze in water in freezer zip lock plastic bags for later use. 

 Crunchy Fish with Lemon Sauce from Too Hot in the Kitchen:  Secrets To Sizzle At Any Age

Panko bread crumbs, a coarser crumb, gives this fish a wonderful crunchy crust- great new choice of coating. Serve with or without Lemon Sauce.

Makes 6 servings

2 pounds trout or catfish fillets (mild fish)

Salt and pepper to taste

4 tablespoons lemon juice, divided

1 cup panko bread crumbs

2 tablespoons cornstarch

2 tablespoons olive oil

1 tablespoon butter

1/3 cup fat-free chicken broth

1 tablespoon chopped parsley

1. In bowl, season fish with salt and pepper and 2 tablespoons lemon juice. In plastic bag, combine bread crumbs and cornstarch. Add fish; shake to coat fish with mixture, pressing mixture onto fish.

2. In large nonstick skillet, heat oil over medium high heat, add fish cooking 4 – 5 minutes on each side or until fish is flaky.

3. Remove fish to serving plate, add butter to pan. After butter is melted, add chicken broth and remaining 2 tablespoons lemon juice, scraping pan of any bits to add flavor. Add parsley. Heat 2 minutes, serve with fish.

Nutritional information per serving:

Calories 283 Calories from fat 38% Fat 12g Saturated Fat 3g Cholesterol 94mg Sodium 98mg Carbohydrate 10g Dietary Fiber 0g Sugars 0g Protein 32g Dietary Exchanges: 1/2 starch, 4 lean meat

Crunchy Fish with Lemon Sauce and Panko Crust

On a recent trip to Switzerland, Holly enjoyed cooking classes with her daughter, Haley, and cooking friend Gracie. www.travelwell.info arranged the cooking classes in Switerland. More new ideas for Holly to make “trim & terrific!”

Cooking in Swizterland

Cooking Class

Tasting in Switzerland

Holly cooks in Switzerland August 2006

Marinara Sauce

My daughter-in-law, Sana, mentioned the other day that she was craving a red sauce so she pulled out my trim&TERRIFIC Diabetic Cooking cookbook and made the Marinara Sauce. She served it over angel hair pasta and said it was the best marinara sauce she had ever had! She keeps telling me that Diabetic Cooking is her favorite cookbook as it has mainstream ingredients – easy to use even in her New York apartment. This Marinara Sauce is so easy and delicious – nothing beats homemade marinara and it’s so versatile! Serve over pasta or add eggplant or ground meat.

Marinara Sauce from Holly Clegg’s trim&TERRIFIC Diabetic Cooking Cookbook

Jars of marinara sauce stock the grocery shelves, however, nothing beats a rich robust homemade marinara sauce.  This quick to make recipe is as easy as opening up cans and adding Italian seasonings.  Try cutting up some zucchini or eggplant in the sauce.  Serve over pasta.

Makes 12 1/2-cup servings

1 onion, chopped

1/2 cup chopped celery

1/2 cup finely chopped carrots

1 teaspoon minced garlic

1 (28-ounce) can crushed tomatoes

1 (15-ounce) can tomato sauce

1/3 cup tomato paste

1/2 cup water, chicken or vegetable broth

1 tablespoon dried oregano leaves

1 teaspoon dried basil leaves

1 bay leaf

2 tablespoons chopped parsley

Pinch sugar

Salt and pepper to taste

1. In large nonstick skillet coated with nonstick cooking spray, sauté onion, celery, carrots, and garlic over medium heat 5 minutes.  Add tomatoes, tomato sauce, tomato paste, water, oregano, basil, bay leaf parsley, sugar and salt and pepper.

2. Bring to boil, reduce heat, continue cooking 15 minutes longer.  Add more broth if mixture gets too thick.  Remove bay leaf before serving.

Terrific Tidbit:  This freezes well in individual freezable plastic containers, so you can pull it out and defrost as needed.

Nutritional information per serving:

Calories 46, Calories from fat (%) 0, Fat (g) 2, Saturated Fat (g) 0, Cholesterol (mg) 0, Sodium (mg) 335, Carbohydrate (g) 9, Dietary Fiber (g) 2, Sugars (g) 5, Protein (g) 2, Diabetic Exchanges: 1/2 carbohydrate

Marinara Sauce-Easy and Diabetic Friendly

Chicken Tortilla Soup

   Even though it is the end of April, St. Louis still manages to find a way to bring in 40 degree weather!  All I wanted for dinner was soup this weekend, so on Sunday I made Chicken Tortilla Soup.  Since finals are approaching around the corner and my last days as a college student are numbered (can’t believe I’m graduating from WashU), I did not have much time to prepare dinner that evening.  I decided on Chicken Tortilla Soup, because basically all you need to do is combine all the ingredients in a pot and let it cook for 15 minutes!  One shortcut I took, a rotisserie chicken.  I didn’t have to prepare the chicken for the soup, so this already simple dish became even simpler!  Check out my mom’s Chicken Tortilla Soup recipe–I like the one in Gulf Coast Favorites as it is a cross between chicken soup and chili.  Of course, I top the soup with cheese!  Sometimes, it comes up on her phone application, Mobile Rush Hour Recipes, so that’s really a step saver-have my grocery list already on my phone. 

My mom always is doing some work for Tyson Grilled and Ready Cooked Chicken Breast and she said that its a great alternative to Rotessiere, actually easier as you don’t have to remove the skin and healthier as it is all white meat-wish I talked to her before I went to the grocery!

Cool Night in St. Louis: Soup is a Must

Crawfish Etouffee

After adjusting back into school after winter break, I realized how much I missed my southern foods!  Within one week I made Crawfish Etouffee and Chicken and Sausage Gumbo both from my mom’s Gulf Coast Favorites book.  All of my friends at school love southern cooking and hover around my kitchen when I am cooking.  I always love to share southern recipes, because my friends always rave about how tasty the recipes are.  Both recipes took very little time and were full of flavor.  The only downside is that seafood is extremely expensive in St. Louis.  After a few grocery bills, my parents cut my southern craving down to only a few seafood recipes per month!

Crawfish Etouffee recipe from Holly Clegg’s trim&TERRIFIC Gulf Coast Favorites Cookbook

The key ingredients in this popular Louisiana staple are tender crawfish simmered with onion, green pepper, and garlic stared with a light roux.   This easy to follow recipe will quickly become part of your Cajun recipe repertoire.

Makes 4 (1-cup) servings

2 tablespoons butter

3 tablespoons all-purpose flour

1 onion, chopped

1/2 cup chopped green bell pepper

1 teaspoon minced garlic

1 cup fat-free chicken broth

1 tablespoon paprika

1 pound crawfish tails, rinsed and drained

Salt and pepper to taste

1 bunch green onion tops only, finely chopped

1.  In large nonstick skillet coated with nonstick cooking spray, melt butter, stir in flour.
2.  Cook over medium heat until light brown, 5–8 minutes, stirring constantly. Add onion, green pepper, and garlic, sauté until tender, 5 minutes.
3.  Gradually add chicken broth, stir until thickened. Add paprika and crawfish. Bring to boil.

4.  Reduce heat, cover, cook 20–25 minutes, stirring occasionally. Salt and pepper to taste.
5.  Stir in green onions, cook another few minutes.

Nutritional information per serving: Calories 210, Calories from fat (%) 31, Fat (g) 8, Saturated Fat (g) 4, Cholesterol (mg) 170, Sodium (mg) 257, Carbohydrate (g) 13, Dietary Fiber (g) 4, Sugars (g) 4, Protein (g) 22, Diabetic Exchanges: 1 carbohydrate, 3 lean meat

Terrific Tidbit: The browned flour and oil creates a roux that gives the etouffee that deep rich flavor.

Missing the South – Crawfish Etouffee