Miss Louisiana 2011, Hope Anderson, and celebrated healthy cookbook author, Holly Clegg, are teaming up to cook for a good cause!  

Join them at Holly’s home kitchen on Sunday, October 2nd, from 3:00 to 6:00 p.m. as they honor the Children’s Miracle Network, raising funds and awareness for Louisiana children who receive medical care and attention.

Louisiana’s 2011 CMN Champion, Adam Linebarger, will also be in attendance as the honorary guest!

So come meet Miss Louisiana, greet Louisiana’s Miracle Child, and eat some of Holly’s flavorful fare!

What:  Meet, Greet, & Eat:  A Children’s Miracle Network Fundraiser with Holly Clegg & Miss       Louisiana
When:  October 2, 2011
Time:  3:00-6:00 p.m.
Cost:  $100 tax deductible donation to CMN
More info:  misslouisiana2011@yahoo.com or (225) 292-3044 or (225) 235-5913

Miss Louisiana 2011 and Children’s Miracle Network Fundraiser with Holly

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!!!

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 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

When I am developing diabetic recipes, I would say my greatest challenge isn’t about fat or carbs, but sodium.  When people have health issues and need to have a lower sodium diet, they are surprised when I steer them to my diabetic cookbook.  In all my cookbooks, I include sodium in the nutritional information, however, not all the recipes fit into the Americans Diabetes Association guidelines.  There are some astonishing facts I have found.  Most people think the majority of salt comes from the salt added to food when cooking and eating.  But, 80 to 90% of American daily sodium intake actually comes from restaurant meals or processed foods.  With that in mind, there are ways to control your salt intake easier than you think by preparing home-cooked meals! 

I always enjoy serving an entree salad, and my Taco Rice Salad is light enough for the ladies and hearty enought to please the men.  Best of all, even the kids love this recipe.  This satisfying taco salad is from my  Holly Clegg’s trim&TERRIFIC Diabetic Cooking cookbook.  It is a toss together last minute recipe

Check out my recipe for Taco Rice Salad

Sodium solution-diabetic friendly recipes-Taco Rice Salad

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

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

I was thrilled when I received a call asking me to be a judge for the final cooking preparation of the WAFB-TV 9Chefs cooking competition on March 2nd at 6:30pm to name the winner. One of the judges was Tory McPhail, executive chef at Commander’s Palace-one of my favorite New Orleans restaurants.  What a delightful person!! Steve Caparotta was the announcer and guided us through the competition.  9 self-taught chefs bring their culinary talents to the Louisiana Culinary Institute’s Project Kitchen for a competition that will crown WAFB’s King of the Kitchen.  The 9Chefs cooked under time and ingredient constraints. We rated the dish the final three prepared in categories of taste, presentation and creativity.  Can’t wait for you to see the winner!  Thank you Louisiana Culinary Institute-what an impressive place

WAFB 9CHefs Cooking Competition–and the winner is?

As soon as you learn a loved one or friend has cancer, you want to be able to help in some way.  A snack, casserole, or running an errand can bring joy and happiness to the person not feeling well.  However, being there to listen and offer a warm smile is often the greatest gift.  Here are a few helpful hints from my cookbook, Eating Well Through Cancer that will help  cancer caregivers.  

• Prepare meals in disposable containers when dropping off food.
• When dropping off food, also supply paper plates and forks for easy clean up.
• Prepare meals that may be frozen to pull out as needed.
• Go grocery shopping with your loved one’s list.
• Prepare and purchase ready to eat snacks.
• Stock the pantry with healthy and tasty food.

Snack Mix
Here’s an easy recipe that makes a great snack mix any time of day.  Sweet and salty mixes are always a great combo and this is an addictive combination.

Makes twenty (1/2-cup) servings

3 tablespoons sesame oil
3 tablespoons honey
1 tablespoon low-sodium soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
4 cups honey nut toasted rice and corn cereal squares
6 cups mini pretzels
1 cup soy nuts
1 cup dry roasted peanuts
1 cup candy-coated chocolate pieces
1 cup raisins, optional

1.Preheat oven 250 degrees. 
2.Whisk together sesame oil, honey, soy sauce, garlic powder, and onion powder.
3.Toss together cereal squares, pretzels, soy nuts, and peanuts in a large bowl.Drizzle oil mixture over cereal mixture, tossing gently to coat. 
4.Scatter mixture on a foil-lined jelly roll pan and bake for 25 minutes, stirring often to prevent too much browning.  Turn off oven and let cereal stay in oven 1 hour to continue crisping. 
5.When cool, toss with the chocolate candies and raisins.  Store in an airtight container for up to one week.

Nutrition information per serving
Calories 221
Protein (g) 6
Carbohydrate (g) 30
Fat (g) 9
Calories from Fat (%) 36
Saturated Fat (g) 2
Dietary Fiber (g) 2
Cholesterol (mg) 1
Sodium (mg) 309
Diabetic Exchanges: 1 starch, 1 other carbohydrate, 1.5 fat

Cancer Caregiver Tips for Eating Well Through Cancer

Avocado Dip

So you want to make some easy party foods for all of these football playoff games and Super Bowl parties but are trying to eat healthier. Not sure what foods to turn to that will please a crowd and your figure? If you’re like me, you keep hearing all of these good things about certain foods, but you can never remember quite what it was or where you read or heard it. I wanted to give you a reference guide on nutrient dense foods that you can count on as accurate, and you always know where it’s at… in the first chapter of Too Hot in the Kitchen. I thought I’d share some of this with you, hope you enjoy!

Avocado: Did you know buttery, green avocados are considered a fruit – rich in heart-healthy monounsaturated (good) fat and one of the most nutrient-dense foods.

• Avocados are high in fiber, and ounce for ounce, top the chart among all fruits for folate, potassium, vitamin E, and magnesium.
• Rich in magnesium which is an essential nutrient for healthy bones.

• Avocados boost the same good health effects as olive oil.

Soy: This plant-based protein contains as much complete protein as meat, but much lower in fat – making it an excellent alternative in meatless meals.

• Soy is found in products like tofu, soymilk, and edamame – and help to prevent heart disease by lowering cholesterol.
• Fresh, canned dried, or frozen – soybeans, such as edamame, can easily be thrown into many meals – just think of them as the new green pea!

Avocado Dip is a great way to get a good dose of the green… Avocado and Edamame that is!

Avocado Dip-Too Hot in the Kitchen:  Secrets To Sizzle At Any Age  (Foods To Improve Chapter)

Edamame adds crunch and sneaks in a nutritional boost combined with powerful flavors into one mouthful of avocado bliss.

Makes 8 (1/4 cup) servings

1 large avocado, (about 2/3 cup mashed)
1 1/2 cups shelled edamame, thawed
3 tablespoons lime juice
1 tablespoon jarred jalapenos
1/2 teaspoon minced garlic
1/2 cup salsa
1/4 cup nonfat sour cream
Salt and pepper to taste

1. In food processor, combine all ingredients, mixing until smooth. Serve immediately.

Avocados, Salsa, Edamame-Super Dip for Football and Super Food