This past spring I gave a seminar with Matt Saurage of Community Coffee talking about using coffee in recipes.  Of course, we know how to use coffee in sweets and treats as coffee really intensifies the chocolate flavor (which we all like).  What people didn’t  know is coffee also may be used in a marinade to tenderize meat.  So, here’s a marinade  I developed for Community Coffee.  Also, I thought it would be fun to includd Coffee and Food Pairing throughout my new book, Too Hot in the Kitchen.  So, if you are a coffee drinker look for the coffee cup symbol by the recieps  for serving suggestions of what type roasted coffee  compliments that food.  

Flank Steak with Coffee Marinade
Coffee adds depth and flavor while being a natural tenderizer creating a quick, flavorsome meat.  No time to cook-marinate in the morning and toss on grill when get home.

Makes 6 servings

1 cup strong black Community® coffee
1 tablespoon Dijon mustard
1 teaspoon minced garlic
2 tablespoons balsamic vinegar
2 tablespoons light brown sugar
1 teaspoon olive oil
Salt and pepper to taste
2 pounds flank steak, trimmed of fat

1.  In large plastic bag or glass dish, combine all ingredients except flank steak, mixing well.  Add flank steak, refrigerate, and marinate 2 hours or more, turning occasionally.
2.  Discard marinade.  Grill over hot fire until cooked rare to medium rare, 4-7 minutes on each side.  Serve rare, cut diagonally across grain into thin slices.  May be broiled in oven.  Let sit 5 minutes before slicing.

Calories 214, calories from fat 3%, fat 8 g, saturated fat 3 g, Cholesterol 91 mg, Sodium 80 mg, Carbohydrate 1 g, Fiber 0 g, Protein 33 g, Diabetic Exchanges: 4 1/2 lean meat

Cooking with Coffee in Meat Marinade

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

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!!!

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

Last year was the first “Head To Toe” Event and wow, was it a success!!!  Once again, I am delighted and honored to serve as the Honorary Chairman for this fun day!!  If you missed it last year, this is a special day to spend with your friend, mother or anyone.  I am especially excited as my mother will be in town from Ft. Worth so she will be my special guest.  I will be giving a seminar with Matt Saurage of Community Coffee at 9:00am, “Stay “Hot” in the Kitchen with Community Coffee” and then the lunch menu will be from my cookbook, Too Hot in the Kitchen.  The luncheon will be the Kiwi and Mixed Green Salad topped with Grilled Chicken and Spiced Walnuts and for dessert, everyone’s favorite, cheesecake, with Lemon Cheesecake Squares.  You can pick up a jar of lemon curd in the grocery so this really is an easy recipe.  I like to serve with fresh berries.

Head To Toe Event in Baton Rouge

My friend Jill who I have known since she was the editor of Cooking Light Magazine is now the editor of the fabulous Relish magazine .  She called me the other day to tell me they’re having this cool virtual celebration called the Easter Jam–you can go to this link,  create a page then interact with all the other guests. I put my Bunny Biscuits recipe up and I included a snack mix with pastel colored M&M’s. I really love the seasonal colors and they really add to the theme or color scheme you’re having with food.  Share recipe, stories, traditions and photos. You’ll find me there too. Go to Easter Jam and let me know which recipes you really like.  Visit my website, http://www.hollyclegg.com for more recipes!

Bunny Biscuits
These biscuits are lots of fun to make and eat. Great for Easter – they turn breakfast into an exciting meal. Let your kids help you form the bunny’s ears and whiskers.

Makes 5 biscuits

1 (10-biscuit) can refrigerated biscuits
10 raisins
5 maraschino cherry halves
20 slivered almonds

1. Preheat oven to 450ºF. Place five biscuits on ungreased 15 x 10 x 1-inch nonstick baking sheet.
2. To assemble bunny biscuits: Cut remaining 5 biscuits in half, pull a little to form ears. Press 2 biscuit halves (ears) under top of each whole biscuit to form bunny head.
3. In each whole biscuit, press in two raisins for eyes, cherry half for nose, two slivered almonds on each side of cherry half for whiskers. Bake 10 minutes, or until biscuits are done. Serve immediately.

Terrific Tidbit:  Try using whole wheat biscuits.

Nutritional information per serving:
Calories 116, Protein (g) 3, Carbohydrate (g) 21, Fat (g) 2, Calories from Fat (%) 16, Saturated Fat (g) 0, Dietary Fiber (g) 1, Cholesterol (mg) 0, Sodium (mg) 360, Diabetic Exchanges: 1.5 carbohydrate

Ready for the Easter Jam with Bunny Biscuits?

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

One of my favorite stops is always 9News at 4 in Denver.  Salmon is quick cooking and a go to recipe for me.  Everyone raves about this easy gourmet-on-the go recipe for Salmon Marsala.  I keep a bottle of Holland House Marsala cooking wine in my pantry for a pantry-friendly wine–and I LOVE the flavor of Marsala.  And, remember, salmon is packed with heart healthy omega fatty acids…give the recipe a try!

Salmon Marsala

I go to the YMCA for my exercise classes but best of all, I make new friends that becomes a cult of its own!  I have decided I am not an “optional” kind of person, and the only way I exercise is with classes.  So, you will know, no aerobic classes–these are body conditionning, pilates or stretching type classes–after all I really don’t like to sweat.  We come to exercise not dressed and without make-up but recently I was at one of our Mardi Gras Balls and my teacher and a friend were there–hey we do know how to clean up!

My friends at the YMCA