Chocolate Pecan Pie with Honey Crunch Topping

The holidays in my house aren’t complete without a Pecan Pie on the menu.  I have tried many recipes over the years but my favorite pie is the Chocolate Pecan Pie with the Honey Crunch Topping fro my Gulf Coast Favorites Cookbook.  I made the pie the other day to shoot a photo, and honestly, I couldn’t quit eating it.  We unanimously agreed that it was the best pie we had put in our mouth.  You can use semi-sweet chocolate chips or the dark chocolate which is what I did to give it that rich deep chocolate contrast to the sweet pecan filling. I believe in convenience so I just used a refrigerated crust to keep pie making simple.  Now, I think the secret is the Honey Crunch Topping-I will give you a quick tip:  If you don’t like to bake pies, pick up a pie and add the Honey Crunch Topping and I promise your pie will have that extra pizzazz.

Whenever I want my favorite southern or Louisiana recipes, I turn to my Gulf Coast Favorites cookbook-with this book you can enjoy healthier Louisiana favorites that is so much better for you.  You don’t have to change what you make, just change how you prepare it–even with Pecan Pie!

Here’s the recipe for Chocolate Pecan Pie with Honey Crunch Topping

Chocolate Pecan Pie with Honey Crunch Topping-My Favorite

I am excited to be the spokesperson  for the Shurfine/Shurfresh brand in the Associated Food Stores.  I have tested recipes using their products with wonderful results.  I felt this was a great partnership for me as I can guide people to buy afforadable groceries and shop local!  Affordability continues to be a buzz word these days, and if I can help everyone cook healthier and more affordable with local shopping–why not!  Look for my weekly featured recipes in the Associated Food Stores ads and I will also feature each weekly recipe on my blog.  So, everyone start cooking and start shopping local!

Shop local! With Holly and Shurfine/Shurfresh!!!

Fig, Caramalized Onion, Proscuitto and Goat Cheese Pizza

Everyone seems to be asking me about figs-either someone is picking them or getting them fresh from a friend-so must be fig time.  Figs are high in fiber and potassium.  I love this pizza featuring figs as you savor sweet and salty in every bite with this wonderful ingredient combination. 

Fig, Caramelized Onion, Prosciutto & Goat Cheese Pizza from Too Hot in the Kitchen:  Secrets To Sizzle At Any Age

FROM:  TOO HOT IN THE KITCHEN: SECRETS TO SIZZLE AT ANY AGE from Food For The Mood Chapter

Figs, high in fiber and potassium, combined with sweet caramelized onion, salty prosciutto and creamy goat cheese turn pizza into a palate pleasing masterpiece.

Makes 8 servings

1 teaspoon plus 1 tablespoon olive oil, divided
1 small onion, thinly sliced
Pinch of sugar
1 (12-ounce) thin pizza crust
2 tablespoons orange marmalade
4 ounces figs, sliced in thirds
2 ounces prosciutto, cut into pieces
1/2 cup crumbled goat cheese
1/4 cup shredded part-skim mozzarella cheese
1 teaspoon dried rosemary leaves, optional

1.  In small nonstick skillet, heat 1 teaspoon olive oil and sauté onion, stirring
occasionally, about 10 minutes until start to turn golden. Add sugar and continue
cooking until caramel color. Set aside to cool.
2.  Preheat oven 450°F. On pizza crust, spread remaining 1 tablespoon olive oil
and cover with orange marmalade. Arrange cooled onions, figs, prosciutto, goat
cheese and mozzarella on crust.
3.  Sprinkle with rosemary, if desired. Bake 10-15 minutes or until cheese is melted
and crust crisp.

Nutritional information per serving:
Calories 281
Calories from fat 34%
Fat 10g
Saturated Fat 4g
Cholesterol 16mg
Sodium 279mg
Carbohydrate 38g
Dietary Fiber 4g
Sugars 12g
Protein 6g
Dietary Exchanges:
2 starch, 1/2 fruit,
1/2 lean meat, 1 1/2 fat

Figs and Pizza: Fig, Caramelized Onion, Proscuitto & Goat Cheese Pizza

Lake Austin Spa is the perfect desitination for someone that wants to be comfortable, spa, enjoy food, and take exercise classes.  Even though it is June and hot in Texas, it didn’t stop us from going on paddle boats to my daughters laying out in the sun.  I arrived without make-up and the only time I got dressed was when I gave my presentation , “Secrets To Sizzle At Any Age” (about cooking, aging and my new book) and after, I immediately changed back to my exercise clothes uniform.  For me, the food is creative, delicious, and satisying–some of the best and since it is included, I would order extra of dishes I wanted to try.  I was there during Culinary Week which is why I gave my presentation.  Breakfast, lunch, dinner, appetizers and 3:00pm and yogurt all day, I promise you won’t go hungry.  And, the treatments are probably some of the best I have ever had.  The Hot Stone Massage, my facial and my Head To Toe (scalp and feet massage) were all heavenly.  And all the activities were  fun to try–did nautical noodles (pool exercise) to kettle ball.–more classes than you could imagine.  I love Lake Austin Spa, most, because it is comfortable, no rules, accommodating and everyone has a smile.  So, pack up for a fun getaway with your daughter, mother or friend and the only bad part is you have to leave back to reality.

And, my friend in the photo, is Winnelle Elder who has been on the brochure of Lake Austin Spa.  She was with her two lovely daughters!

Lake Austin Spa-relaxing, comfortable and foodie friendly

I am always thrilled when my diabetic cookbook is selected by the ADA.  Tis’ the season for grilling but there are many more grilling options than traditional burgers, steak, chicken and tenderloins.  Wait until you check out these new innovative recipes featured in the ADA Chef’s Grilling  Throwdown.  I selected a Tuna Burgers, as I love tuna and love burgers–so that cinches the deal!  And, even though the Mandarin Sauce is optional, I think this topping perfectly complements the tuna.

Make the burgers ahead of time and refrigerate until ready to cook. Or, in the mood for sliders, make mini Tuna Burgers and put on miniature buns for a Tuna Slider.  With an Asian flair, this recipe will quickly become a favorite!

You can find all the recipes from the chefs on their site but I wanted to give you my version of Tuna Burgers, which of course, is diabetic friendly and featured in my diabetic cookbook with the ADA.  Support the ADA and purchase my Holly Clegg’s trim&TERRIFIC Diabetic Cooking discounted at the ADA Store.

Tuna Burgers from Holly Clegg’s trim&TERRIFIC Diabetic Cooking

Tuna Burgers   
If you prefer hamburgers to any food, try this great tuna alternative with an Asian flair. It’s as simple to make as any hamburger, but so much better for you!

4 servings/serving size: 1 burger

1 1/4 pounds fresh tuna
2 teaspoons minced garlic
1 tablespoon Dijon mustard
1 teaspoon lite soy sauce
3 green onions, chopped
1 1/2 teaspoons fresh grated ginger or 1/2 teaspoon ground ginger
Salt and pepper to taste (optional)
1 teaspoon sesame oil
1 recipe Mandarin Sauce (optional; see recipe below)

1. Remove any skin from tuna, coarsely chop in blender or food processor (or with knife) until it is consistency and texture of ground meat.
2. Transfer tuna to bowl, combine with garlic, mustard, soy sauce, green onion, ginger, salt and pepper (if using). Shape tuna into 4 patties, refrigerate 30 minutes before cooking.
3. Heat sesame oil in large nonstick skillet over medium heat, cook tuna burgers 2–4 minutes on each side or until done. Serve topped with Mandarin Sauce (if using).

Mandarin Sauce

1 tablespoon teriyaki sauce
1 tablespoon lite soy sauce
1 teaspoon minced fresh ginger
1/2 teaspoon minced garlic
1 tablespoon plus 1 teaspoon honey
1 (8-ounce) can mandarin oranges, drained, chopped
1/3 cup mandarin juice, reserved from can

1. In small saucepan, bring all ingredients to boil. Reduce heat, simmer 10–15 minutes until sauce thickens.

Calories  179
Calories from Fat  25
Total Fat  3 g
Saturated Fat  0 g
Cholesterol  64 mg
Sodium 166 mg
Total Carbohydrate  3 g
Dietary Fiber  1 g
Sugars   1 g
Protein 34 g
Diabetic Exchanges: 4 very lean meat

American Diabetes Association Grilling Throwdown

I always love being a part of the Go Red Luncheon so I was excited when they asked me to be the keynote speaker in Lafayette.  I went early to give a short talk and demo for their “Circle of Red” patrons.  Of course, I made my one and only, Eight Layered Greek Dip from Too Hot in the Kitchen, a guaranteed hit (which it was).  More fun as the luncheon menu for 3oo people was all from my cookbook too.  We had the light but satisfying Mediterranean Chicken Salad, colorful and delicious, with the perfect summer dessert, Margarita Cake (don’t worry it was non-alcoholic) for dessert–all from Too Hot in the Kitchen.  Thanks for a great time and after selling out of cookbooks, I know there will be lots of trim & terrific Lafayette cooks!

Go Red Luncheon in Lafayette-with AHA

I love anything with coconut but did you know coconut goes great with savory recipes as well as sweet? Coconut Shrimp has always been one of my favorites but on the forbidden list until I created my trim&TERRIFIC version which is oven baked!  Best of all, basically this is a four ingredient recipe.  Make sure to use our wonderful fresh Louisiana gulf shrimp to insure the best seafood!  Also, think of the versatility with this recipe as it can be used as an appetizer pick-up or top a salad.  Fruit salsas really complement the shrimp so I have included a refreshing simple Pineapple Salsa.  You can always use canned pineapple or I like to purchase the pineaple already cut, a real time saver.  This recipe is from my Gulf Coast Favorites cookbook, a great resource for Louisiana and southern recipes.

So, here’s my simple and sensational recipe for Coconut Shrimp with Pineapple Salsa.

Coconut Shrimp with Pineapple Salsa

Want the perfect teacher’s gift while also saving a little money? Homemade gifts are just the ticket for your children’s teachers this time of year. Give the gift that keeps on giving, without blowing your budget – delicious treats with a trim and terrific twist!

Homemade goodies reserve a special place amongst the array of store bought gifts. One of my favorite gifts to give are quick breads. With so much going on this time of year, everyone is busy but no problem – quick breads are  easy to make and can be made ahead of time and frozen.  A great idea is to make different sizes, wrap with plastic wrap and tie together for gifts.  One recipe = 4 small loaf pans.

And, you will also have to try my Butterscotch Banana Bread from trim&TERRIFIC Freezer Friendly Meals-like a burst of pleasure in every bite!!

I promise, Chocolate Zucchini Bread, is one of my absolute favorite nutritious-and-delicious quick breads–even this ingredient combination.

Chocolate Zucchini Bread from Holly Clegg’s trim&TERRIFIC Gulf Coast Favorites cookbook

Just wrap the individual loaves in plastic wrap and store in a zip top freezer bag in the freezer until needed. Instead of one large loaf, I like to prepare the breads in different size loaf pans and give a combination of different loaves. Give one, two, or several types of bread, depending on how well you like the person.

Makes 16 slices

2 cups all-purpose flour
3 tablespoons cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 cup sugar
2 eggs
3 tablespoons canola oil
1 cup applesauce
1 teaspoon vanilla extract
2 cups shredded zucchini
1/3 cup semi-sweet chocolate chips
1/2 cup coarsely chopped walnuts

1. Preheat oven 350°F. Coat a 9 × 5 × 3-inch nonstick loaf pan with nonstick cooking spray.
2. In large bowl, combine flour, cocoa, baking soda, baking powder, and cinnamon.  Set aside.
3. In another bowl, whisk together sugar, eggs, and oil. Stir in applesauce and vanilla. Add dry ingredients, mixing just until moistened. Stir in zucchini, chocolate chips, and walnuts.
4. Transfer batter into prepared pan. Bake 45-55 minutes, or until a toothpick inserted into center comes out clean. Don’t overcook. Cool in pan.

Nutritional information per serving: Calories 187, Calories from fat 34%, Fat 7 g, Saturated Fat 1 g, Cholesterol 26 mg, Sodium 96 mg, Carbohydrate 28 g, Fiber 2 g, Sugars 14 g, Protein 4 g, Diabetic Exchanges: 2 starch, 1 fat

Terrific Tidbit: Zucchini is grated by using a grater or the shredding blade on a food processor.

Easy Cranberry Yam Bread from The New Holly Clegg trim&TERRIFIC Cookbook
Cream cheese gives this incredible, yet easy, bread a rich flavor packed with the natural sweetness of yams and a burst of cranberries. It will top your quick bread list. Toss in some walnuts for added flavor and crunch.

Makes 16 slices

1 (8-ounce) package reduced-fat cream cheese, softened
1 cup sugar
1 (15-ounce) can sweet potatoes (yams), drained and mashed
2 eggs
11/2 cups biscuit baking mix
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup dried cranberries, or 1 cup chopped fresh cranberries

1. Preheat oven to 350°F. Coat 9 x 5 x 3-inch loaf pan with nonstick cooking spray.
2. In large mixing bowl, cream together cream cheese and sugar until light and fluffy. Beat in sweet potatoes and eggs. Stir in biscuit mix, cinnamon, nutmeg, cranberries until just blended. Transfer to prepared pan.
3. Bake 45 minutes – 1 hour, or until toothpick inserted in center comes out clean. Cool in pan 15 minutes before serving.

Nutritional information per serving
Calories 189, Protein (g) 4, Carbohydrate (g) 31, Fat (g) 6, Calories from Fat (%) 26, Saturated Fat (g) 3, Dietary Fiber (g) 1, Cholesterol (mg) 37, Sodium (mg) 231 Diabetic Exchanges: 1.5 starch, 0.5 fruit, 1 fat

Quick Tip
Mini loaves of quick bread make wonderful homemade gifts. Make ahead, wrap in plastic wrap, place in zipper-lock bags, and freeze until ready to give.

Homemade Teacher’s Gifts: Quick Breads-Chocolate Zucchini, Butterscotch Banana Bread, Cranberry Yam

What a wonderful honor to be acknowledged as a Volutneer Activist of Baton Rouge.  When Leslie Berg asked me to plan the menu for luncheon for the 500 people attending this Friday, I was thrilled to be a part of such a great afternoon.  What’s nice is my recipes are mainstream enough to serve to 500 people.  The Holiday Inn Crowne Plaza is very accomodating and does a great job of preparing my recipes. The menu being featured for the luncheon is from Too Hot in the Kitchen:  Secrets To Sizzle At Any Age.  and here’s the recipe for the Strawberry and Kiwi Salad that I thought I would share with you as it is the perfect salad for spring and summer.

Strawberry and Kiwi Mixed Green Salad
Mediterranean Chicken Summer Stir-Fry
Margarita Cake with Fresh Berries

Volunteer Activist Luncheon in Baton Rouge

Glazed Ham with Pecan Crust

Looking for the perfect menu to entertain guests this Easter? Holiday meals are known for their classic dishes and these have a delicious twist!  Just wait until you taste this classic Glazed Ham with Pecan Crust – you don’t have to make an extra trip to the ham store. And of course with my sweet tooth I have to include a dessert!  The Tropical Yam Trifle is an incredible finish to your meal and includes the fabulous Louisiana yams.

Glazed Ham with Pecan Crust from Holly Clegg’s trim&TERRIFIC Home Entertaining the Easy Way

No need to buy a honey baked ham at the store with this stunning ham with incredible taste, yet, so simply prepared.

Makes 20 – 25 (5-ounce) servings

1 10-pound fully cooked bone in ham

2 cups apple cider

1 cup light brown sugar

1 tablespoon Dijon mustard

1 1/2 cups finely chopped pecans

1. Preheat oven to 325°F.  Insert meat thermometer into center of ham without touching bone.  Place ham in baking dish, pour cider over.
2. Roast in oven, basting with cider every 30 minutes for total cooking time of 12 – 15 minutes per pound or until thermometer registers 140°F.
3. Meanwhile, in bowl, combine brown sugar, mustard and pecans.  Remove ham from oven last 40 minutes, firmly pat sugar pecan mixture all over ham.  Return to oven, continue roasting until crust is brown and ham is done.
4. Slice and serve with sauce.  Some of topping falls into sauce making it the perfect accompaniment to ham.

Nutritional information per serving:

Calories 306, Protein (g) 35, Carbohydrate (g) 12, Fat (g) 13, Calories from fat (%) 38, Saturated Fat (g) 3, Dietary Fiber (g) 1, Cholesterol (mg) 75, Sodium (mg) 1824, Diabetic Exchanges: 5 lean meat, 1 other carbohydrate

Terrific Tip:  Garnish ham with crab apples or pomegranates while in season.

Planning your Easter Meal – Glazed Ham with Pecan Crust