Looking for easy and affordable tailgating recipes? Actually, this is one of my go-to recipes (and you know how I love avocado and opening jars)  Check out my latest and greatest with Associated Food Stores…remember to shop local!

Click here to view the embedded video.

Super Salsa
Open up a few jars of pre-made salsa and add avocado for a fun, effortless dish. Kids love creating and eating this dish! Did you know that 1/2 cup salsa=1 serving of vegetables?

Serves 24 (2 Tablespoons)

2 cups salsa
1 (11-ounce) can Mexican-style corn, drained
1 avocado, diced
2 Tablespoons lemon juice

1. Combine all ingredients in medium bowl.

Nutritional information per serving:
Calories 30, Protein (g) 1, Total Carbohydrate (g) 5, Fat (g) 1, Calories from Fat (%) 11, Saturated Fat (g) 0, Dietary Fiber (g) 1, Sugars (g) 1, Cholesterol (mg) 0, Sodium (mg) 149
Terrific Tidbit: Use your favorite salsa or whatever you have in the pantry.  For a treat, pick up fresh salsa in the refrigerated section of supermarket for a flavor bonus. Have fun by using red pepper squares or cucumber rounds as chips to dip.

Super Simple Salsa Video-Tailgating Tip with Associated Food Stores

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

Speedy Spinach Dip

If you’re having company or just need a quick dip–this fantastic Spinach Dip is made with only five pantry-friendly ingredients.  Full of fiber, nutrients, and antioxidants, keep green foods such as spinach and broccoli on hand as they are easy to pump up the nutrition in meals. Spinach is a great addition to enchiladas, lasagna, or even for a salad; while broccoli can be thrown in stir-fry’s and casseroles.  Speedy Spinach Dip is delicious, super easy and fast to throw together and only five ingredients.  And, who doesn’t like Spinach Dip?

Speedy Spinach Dip from Holly Clegg’s Gulf Coast Favorites Cookbook
Dip lovers of all ages will want to dig into this five ingredient trouble-free spinach dip. With reduced-fat cream cheese and Swiss cheese, you won’t have to feel guilty about going back for more.

Makes 16 (1/4-cup) servings

2 (10-ounce) packages frozen, chopped spinach
1 cup salsa
4 ounces reduced-fat cream cheese
1 (5-ounce) can evaporated skim milk
1 cup shredded, reduced-fat, Swiss or Alpine Lace cheese

1. Cook spinach according to package directions. Drain well.
2.  In medium nonstick pot, combine spinach and remaining ingredients. Cook over medium heat, stirring until cheese is melted

Nutritional information per serving:
Calories 62, Calories from fat (%) 43, Fat (g) 3, Saturated Fat (g) 2, Cholesterol (mg) 9, Sodium (mg) 135, Carbohydrate (g) 4, Dietary Fiber (g) 1, Sugars (g) 2, Protein (g) 5, Diabetic Exchanges: 1 lean meat

Five Ingredient Speedy Spinach Dip

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?