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Watch me make Southwestern Shrimp, Corn, and Sweet Potato Soup with Glen ‘Big Baby’ Davis

Southwestern Shrimp Corn and Sweet Potato Soup

Southwestern Soup is one of my absolute favorite, go-to meals – I keep the ingredients on hand at all times to whip up for a fast flavorful meal in minutes, as it is basically a ‘pour’ and stir recipe! The natural sweetness of the yams, or Louisiana sweet potatoes, combined with the mild spice of the tomatoes and green chilies really is a wonderful combination. It was such a blast whipping this up with Glen ‘Big Baby’ Davis - he really knows his way around a kitchen!

Southwestern Shrimp, Corn, and Sweet Potato Soup from Too Hot in the Kitchen: Secrets to Sizzle At Any Age

Naturally sweet yams, shrimp, corn and spicy southwestern seasonings flawlessly come together in this easy (dump and stir) satisfying soup.

Makes 12 (1-cup) servings

1 red onion, chopped

1/2 teaspoon minced garlic

2 cups diced peeled Louisiana yams, (sweet potatoes)

1 (16-ounce) bag frozen corn

1 (15-ounce) can cream-style corn

1 (10-ounce) can chopped tomatoes and green chilies

1 cup salsa

4 cups fat-free chicken broth

2 teaspoons chili powder

1 teaspoon ground cumin

1 1/2 pounds peeled medium shrimp

Salt and pepper to taste

Chopped green onions

1. In large nonstick pot coated with nonstick cooking spray, sauté onion and garlic until tender. Add all ingredients except shrimp; bring mixture to boil.

2. Add shrimp, return to boil, reduce heat and continue cooking until shrimp are done, 7-10 minutes. Season to taste. Sprinkle with green onions, when serving.

Nutritional information per serving:

Calories 146 Calories from fat 8% Fat 1g Saturated Fat 0g Cholesterol 84mg Sodium 518mg Carbohydrate 23g Dietary Fiber 3g Sugars 5g Protein 12g Dietary Exchanges: 1 1/2 starch, 1 1/2 very lean meat

Southwestern Shrimp, Corn and Sweet Potato Soup with Glen ‘Big Baby’ Davis

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

James' first food - Sweet Potatoes!

You know how much I love our Louisiana Sweet Potatoes or yams, as they are the sweetest and most moist variety – so it was only fitting that I had to share this super cute picture with you. Lee is the dietitian who works with me, and I cannot believe her precious little boy, James, is already 6 months old! He had his first food this week and what what is? Sweet Potatoes, and he loved them of course!

James’ First Food – What Else? Sweet Potatoes!

Warm up with this easy to make family favorite.  Beginning with ground sirloin and just adding convenience items, the kids will gravitate to the burger style soup.  Packed with an abundance of flavors and ingredients, this chunky soup has chili characteristics, being hearty and satisfying.  The Louisiana yams add a natural sweetness contrasting with the southwestern seasonings.  Thumbs up!

My new addiction is the Eggnog Spice Bundt Cake which deserves a post of  its own. This sensational cake begins with a spice cake mix with easy ingredients including light eggnog to give it that holiday taste.  When you take a bite of this moist cake with butterscotch and pecans, you melt.

WATCH THE VIDEO OF THE COOKING SEGMENT:  WBRZ Holly December

Southwestern Soup and Eggnog Spice Bundt Cake-Two Winter Favorites

Looking for some easy impressive recipes!  My Meaty Italian Dip (freezes well if any left) is a crowd pleaser that takes minutes, yes minutes, to prepare…if you can open up cans and jars-done.  And if you love that sweet salty combination, wait until you try my three ingredient Sweet Potatoes Wrapped in Proscuitto-make ahead and pop in the oven when ready to serve.  My new book has all easy and quick recipes:  Too Hot in the Kitchen:  Secrets To Sizzle At Any Age–I can’t even decide my favorites….there’s more recipes on my website from Too Hot!

Click here to view the embedded video.

Christmas Cooking Video-Two Favorites-Sweet Potatoes and My Meaty Italian Dip

Geaux Tigers

Last weekend my husband invited some friends over to watch the game at our house… and a few friends turned into 35 people. Luckily I keep a stocked pantry, fridge, and freezer, so I was ready to take on the crowd! We have a big TV set up in the living room, but since there were so many people we decided to take the TV Haley (my daughter) left when she moved to New York and set it up in the “big room.”  We were ready to cheer on the Tigers and eat our hearts out!

I made Pepper Dijon Tenderloin (see below) from my Entertaining Book. This is my go-to recipe when I want to impress my guests. Beef tenderloin can be a little intimidating, but follow this recipe and your guests will think you have been perfecting this recipe for years! It’s easy and delicious, so I definitely recommend trying it next time you have friends over. One note about beef tenderloin though, it can be pretty pricey, so if you find it on sale buy one or two to keep in the freezer that way you won’t have to pay full price when you decide to make it.

I wanted to have mostly finger foods so I paired the tenderloin with Layered Sun-dried Tomato Pine Nut and Spinach Spread, Homemade Tortilla Chips, Open Face Pulled Chicken Sandwiches (we closed their “faces” to make it more finger friendly) on Sweet Potato Cornmeal Biscuits, and Chocolate Fudgies (had some already made in the freezer!). We had a feast fit for kings and the Tigers won! What a great time we had… can’t wait until the next game!

Geaux Tigers!

Pepper Dijon Tenderloin from my Entertaining Book

This is absolutely the best tasting meat you will ever put into your mouth. Marinade ahead and pop into the oven when ready to cook.  I really couldn’t decide where to put this recipe as it can be served for a fabulous dinner or for the holiday meal.  This recipe will be a standard for any special occasion.

1 (5 to 6) pound whole tenderloin, trimmed of excess fat
Salt and pepper to taste
½ cup fat free Italian dressing
½ cup Worcestershire sauce
½ cup Dijon Mustard
Coarsely cracked black pepper

Lay tenderloin in glass dish and salt and pepper. Cover and pat tenderloin with Italian dressing and Worcestershire sauce.  Cover with plastic wrap and refrigerate for 48 hours time permitting.  Let meat come to room temperature before cooking (at least one hour).  Preheat oven to 500 degrees.  Pour off marinade and cover meat with Dijon mustard and heavily with cracked black pepper.  Transfer to baking dish.  Cook at 500 degrees for 12 minutes and reduce temperature to 275 degrees and cook for another 25 to 30 minutes depending on doneness.

Makes 20 to 24 servings.

Nutritional information per serving
Calories 180
Protein 24g
Carbohydrate 0g
Fat 8g
Calories from fat 43%
Saturated fat 3g
Dietary fiber 0g
Cholesterol 71mg
Sodium 350mg
Diabetic Exchanges: 3 lean meat

Never Fear, Beef Tenderloin Is Here!

Kathleen is hiding!

 

Good Day in Dallas

WATCH MY COOKING SEGMENT on Good Day on Fox in Dallas/Ft. Worth.  Finally, it is getting cool outside so I prepared one of my favorite soups featuring the naturally sweet Louisiana Yams, Shrimp, Corn and Sweet Potato Soup.  The other recipes I showed had less than three ingredients, yes, that is true!  Melting in your mouth, Pull Apart Bread made with reduced fat crescent rolls and Chocolate Fudgies described as “chocolate air.”  All the recipes are from my quick, easy new book, Too Hot in the Kitchen: Secrets To Sizzle At Any Age.  Sizzle in your own kitchen with these recipes!

Cooking on Good Day on Fox in Dallas with Louisiana Yams!

Sweet Potato Salad

Labor Day wouldn’t be complete without barbecue, potato salad and red white and blue. This Labor Day, try a trendy twist to some of your traditional favorites. Potato Salad is a must for the menu-but forget the mayo and try this healthier and tastier version, Southwestern Sweet Potato Salad with rich roasted Louisiana yams, combining Louisiana and southwestern into a colorful explosion of flavors. Roasting brings out an intense flavor. Always line the pan with foil for easy clean up!

And, a red, white and blue dessert, Berry Good Oatmeal Cookie Cake, is easy, refreshing and make-ahead perfect for the holiday table and kid pleasing best of all. This oversized oatmeal cookie with a citrus cream cheese filling decorated with blueberries, raspberries and strawberries will be a quick favorite. These two recipes will be Labor Day favorites that will go with whatever barbecue you throw on the pit. Recipes available on www.hollyclegg.com and newly released, Too Hot in the KItchen: Secrets To Sizzle At Any Age-newly released book–if you are someone that enjoys reading cookbooks, wait until you see this one-100 color photographs, quotes, Spicy Advice and new trendy EASY recipes.

Southwestern Sweet Potato Salad
6 cups peeled sweet potato (Louisiana yams) chunks (about 2 1/2 pounds)
Salt and pepper to taste
3 tablespoons olive oil, divided
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
2/3 cup frozen corn, thawed
2/3 cup black beans, drained and rinsed
1/4 cup chopped cilantro
3 tablespoons lime juice
1 teaspoon minced garlic
1 tablespoon jarred jalapeno slices

1. Preheat oven 425°F. Coat foil lined baking sheet with nonstick cooking spray.
2. On prepared pan, toss together sweet potatoes, salt and pepper and 1 tablespoon olive oil. Roast about 30 minutes or until potatoes are crisp. Cool.
3. In large bowl, combine sweet potatoes, red bell pepper, red onion, corn, black beans and cilantro.
4. In blender, puree lime juice, garlic, jalapeno and remaining 2 tablespoons olive oil. Toss with potato mixture and serve.
Makes 12 (1/2-cup) servings

Nutritonal Analysis
Calories 113
Calories from fat 28%
Fat 4g Saturated
Fat 0g
Cholesterol 0mg
Sodium 99mg
Carbohydrate 19g
Dietary Fiber 3g
Sugars 4g
Protein 2g
Dietary Exchanges: 1 1/2 starch, 1/2 fat

Labor Day Recipes?

Labor Day wouldn’t be complete without barbecue, potato salad and red white and blue.  This Labor Day, I have a new twists to some of your old stand-by favorites.  Try my Southwestern Sweet Potato Salad with rich roasted Louisiana yams, combining Louisiana and southwestern into a colorful explosion of flavors.  Roasting brings out an intense flavor.  Always line the pan with foil for easy clean up!   And, the Berry Good Oatmeal Cookie Cake is perfect for a red, white, and blue dessert-decorate this oversized oatmeal cookie with a citrus cream cheese filling with blueberries, raspberries and strawberries.  These two recipes will be Labor Day favorites that will go with whatever barbecue you throw on the pit.

These recipes are from my new book Too Hot in the Kitchen-if you are someone that enjoys reading cookbooks, wait until you see this one-100 color photographs, quotes, Spicy Advice and new trendy EASY recipes.

Easy Healthy Labor Day Recipes-No Mayo Potato Salad and Red, White and Blue!

Nutty Yam Banana Bread

You guys requested more breakfast items that are weekday friendly so hang in there, I’m working on it. I found my recipe for Banana Yam Bread… and it is delicious! You really won’t believe this as it is diabetic friendly!!!  You can make this bread the night before and have it for breakfast. Cut some fresh fruit up and have it with the bread as well. If you want to induldge, smear a little bit of reduced fat cream cheese on your slice (or even peanut butter if you love peanut butter!). You can also wrap your piece in a damp paper towel and microwave it for a few seconds for a warm moist piece the next morning. Hope you enjoy this one!

Banana Yam Bread from Holly Clegg’s trim&TERRIFIC Diabetic Cooking

16 servings/serving size: 1 slice

1/2 cup mashed bananas (about 1)
1 cup mashed sweet potatoes (Louisiana yams)
1/3 cup light brown sugar
1/4 cup canola oil
1 teaspoon vanilla extract
1 egg
1 egg white
1 1/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup chopped pecans

1. Preheat oven 350º F.  Coat 9x5x3-in nonstick loaf pan with nonstick cooking spray.
2. In large bowl, mix together bananas, sweet potatoes, brown sugar, oil, vanilla, egg, egg white.  In small bowl, combine flour, baking soda, baking powder, cinnamon.
3. Stir flour mixture into banana mixture, mixing just until combined. Stir in pecans. Bake 40-45 minutes, or until toothpick inserted in center comes out clean.

Nutritional information per serving
Calories 137
Protein (g) 3
Carbohydrate (g) 18
Fat (g) 6
Calories from Fat (%) 39
Saturated Fat (g) 1
Dietary Fiber (g) 1
Sugars (g) 7
Cholesterol (mg) 13
Sodium (mg) 94
Diabetic Exchanges: 1 starch, 1 fat
Terrific Tidbit: One 15-oz can of sweet potatoes= 1 c fresh cooked – or leftover sweet potatoes work fine too.

Banana Yam Quick Bread-Diabetic and Freezer Friendly