Breakfast is always a hectic time in our house.  It seems I am always running late to get to a morning meeting.  These healthy, protein rich breakfast muffins are a meal in a muffin!  They are a perfect grab and go treat that will give you energy and keep you feeling full until lunchtime.

 INGREDIENTS:

½#                                         turkey sausage, diced

I bunch                              scallion, chopped

3 ea                                      whole eggs

3 T                                         non-fat Greek yogurt cream cheese

3 ea                                      egg whites

½  C                                     whole wheat  flour

½ C + 2T                            all-purpose flour

½ C                                       cornmeal

2  t                                        baking powder

¼  t                                       baking soda

1 t                                         salt

3 T                                         maple syrup

1 C                                        skim milk

3 T                                         melted butter or substitute vegetable oil

¼ C                                        chopped fresh herbs, such as parsley and cilantro

¼  C                                      cheddar cheese, shredded

METHOD:

Preheat oven to 350 degrees. Spray a 12 cup muffin tin with pan spray and line with paper muffin liners.  Set aside.

In a large nonstick skillet, cook sausage and scallions over medium high heat until lightly browned and sausage is crisped.  Drain on paper towel lined plate and set aside.

Beat 3 whole eggs with 3 T water in a small bowl.  Cook eggs in same skillet over medium heat until eggs begin to set.  Add cubed cream cheese and cook eggs until eggs are firm yet still moist.  Transfer to plate with turkey sausage/scallion mixture.

In a medium bowl stir together wheat flour, all-purpose flour, cornmeal, baking powder and soda, and salt.  In a separate bowl combine egg whites, milk, maple syrup and melted butter.  Fold wet mix into dry mix and stir gently.  Fold in cooked sausage, eggs, scallions, herbs and cheddar cheese.  Using an ice cream scoop, fill muffin tins with batter.  Bake 15-18 minutes until muffins are cooked through and lightly browned.

**muffins can be prepared ahead and refrigerated or frozen until needed.  Heat in a 350 degree oven 3-5 minutes

Serves 12

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Here’s another dish that I prepared at the Santa Fe Foodie Classic. I was limited to only using induction cook-tops, so to make a dessert was a bit of a challenge. I made this apple ginger crisp with whipped cream using only a 12″ skillet and the stove top! I also prepared it on KUTV2″s Fresh Living with Debbie and Casey – check out the video @

INGREDIENTS:

1 stick               unsalted butter

¼ C                  walnuts, toasted

 ½ C                 rolled oats

 ½ C                 brown sugar

2 T                    granulated sugar

½  C                 flour

Pinch                salt

2 t                    ground cinnamon

1 ½  #               Granny Smith apples

1 T                    fresh lemon juice

3 T                    unsalted butter

 ½  C                sugar

1 T                    corn starch

2 t                    ground ginger

½ t                   salt

1                       basket blackberries

½ C                  heavy cream

2 t                    granulated sugar 

½ t                   vanilla

METHOD:

For the Streusel: Combine flour, nuts, brown & granulated sugar, oats, salt, and cinnamon in a bowl. Set aside.  Melt 1 stick butter in large skillet over

 medium high heat.  Add flour/oat mixture and stir until mixture is well combined. Reduce heat to low heat and cook, stirring frequently, until

streusel is golden brown and smells nutty and fragrant. Transfer streusel to large plate and set aside.

For the Filling: stir sugar, cornstarch, ginger, and salt in a small bowl. Set aside.  In a separate bowl, combine sliced apples and lemon juice.  Combine apples with sugar mixture.                                                                                                                                                                                                      Add 3T butter to skillet and heat over medium heat, stirring, until butter is melted and beginning to brown slightly.  Add apple/sugar mixture and cook until apples begin to brown and caramelize slightly.                                                                                                                                              Increase heat to medium, cover, and cook, stirring occasionally, until apples are almost softened, about 10 minutes. Remove lid and cook until apples are cooked through and mixture has thickened slightly, about 5 minutes more. Add blackberries.                                                                                            While crisp cooks, prepare whipped cream with sugar and vanilla. Set aside.                                                                                                                               When apples are cooked through but still slightly firm, top with streusel topping and serve with whipped cream.

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I prepared this pasta at the Santa Fe Foodie Classic last weekend.  The scallops and shrimp have a lovely sweetness and the mussels add the perfect briny bite.  Try to purchase dry pack scallops if possible, but if only only wet pack are available, be sure to dry them well on paper toweling before adding them to the recipe.

INGREDIENTS:

1#                           dry linguine pasta or fresh pasta if available

 8 ea                 sea scallops

 8 ea                 jumbo shrimp, peeled and deveined

3 T                    olive oil

8 ea                  garlic cloves, minced

1 ea                   shallot, minced

2 t                    red pepper flakes

1/2 C                 dry white wine

1/2 C                 chicken broth 

8 ea                  mussels

1 basket                         grape tomatoes

3 T                    unsalted butter

1/2 bunch          parsley

1 ea                   lemon

2 pc                  thick cut bacon, diced

1 C                    panko bread crumbs

1 t                     thyme

salt and pepper

METHOD:

Prepare pasta water.  Fill a large pot with 1 gallon water and heat over high heat. (When water comes up to a boil, add 2 T salt)

Prepare breadcrumbs: Sauté bacon in a little oil in a skillet over medium heat until crisp.  Drain on paper toweling.  Add panko to skillet along with thyme and fry until golden and fragrant.  Add reserved bacon and season with salt and pepper.  Set aside.

Cook pasta: Add pasta and cook to pkg directions.

While pasta is cooking, prepare seafood:  Rinse shrimp and scallops. Pat them dry with paper towels before cooking. Season scallops and shrimp with salt and pepper. Heat 1T oil in a large sauté pan over medium high heat.  Sear seasoned shrimp and scallops until golden, turning only once, about 2 minutes per side.  Transfer to a plate and set aside.  Add 1T oil to the same pan.  Add garlic, shallots and red pepper flakes and sauté for 30 seconds.  Deglaze with wine and broth, scraping browned bits from the bottom of the pan.  Return shrimp and scallops to the pan.  Stir in mussels and halved grape tomatoes.  Cover and steam 3-4 minutes or until mussels open. Discard any muscles that don’t open.  Add drained pasta and season with S&P. Remove from heat.  Add butter, parsley and zest and juice of ½ lemon. Top with prepared bread crumbs and serve.

SERVES 4

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INGREDIENTS:

4 1-2inch thick   beef tenderloin filet, center cut

2 T                    olive oil

2 ea                  shallots, minced

2 ea                  garlic cloves, minced

2T                     dried cherries, cranberries, or blueberries

1 C                    Port (Merlot or Pinot Noir can be substituted)

1/2 C                 low sodium beef stock

2 t                    Worcestershire

1 t                     balsamic

1 t                     Dijon

Pinch                brown sugar

3 oz                  Maytag or Point Reyes blue cheese

METHOD:

Season fillets on both sides with salt and pepper. Heat olive oil in a large skillet over medium high heat.  Add filets, taking care not to crowd the pan.  Cook 4-5 minutes.  When beef releases easily from pan, turn over, and sauté an additional 2-3 minutes.  For medium rare, internal temperature of fillet should read 120-125 degrees. Transfer to a plate and tent loosely with foil.  Let rest.

In the same pan, sauté shallots, garlic and dried berries in oil over medium high heat, 1 minute.  Deglaze with port and broth, scraping up browned bits on the bottom of the pan. Increase heat to high and boil until reduced  to about 1 C.  Stir in Worcestershire, balsamic, brown sugar and Dijon mustard.  Add any drippings to pan and simmer 1 minute longer. Pour over fillets and garnish with blue cheese.

SERVES 4

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The New Year is here and I am paying for my holiday indulgences!  This soup is excellent return  to healthier and lighter eating. If you can’t find Poblano peppers, Anneheim peppers or any other mildly spicy pepper may be substituted.  It is delicious garnished with Pico de Gallo or a dollop of Greek yogurt

Ingredients:

2 T                                         Olive oil

3                                             Poblano Peppers, roasted, peeled & coarsely chopped

1 large                                yellow onion, chopped

3 cloves                             garlic, minced

2 t                                         ground cumin

8 C                                        fresh or frozen corn

2                                             Idaho potatoes, peeled and cubed

5 C                                        Chicken Stock

Pinch                                   sugar

1/2 C                                   half and half

Salt and pepper to taste

Pico de Gallo

Sour Cream / Greek yogurt

Method:

Preheat oven to 350.

Place peppers in a bowl and toss with  2T olive oil.  Place on a parchment lined rimmed baking sheet and place in preheated oven.  Roast until shriveled and charred on all sides.  Alternatively, omit the oil & char over gas burner.   Place roasted peppers in plastic bag to steam.  Cool and peel off black skin.  Chop and set aside.

Sauté onion and garlic in 2T olive oil over medium heat in a large soup pot.  Cook until translucent, 4-5 minutes.  Add ground cumin and sauté for 1 minute.  Add corn, potatoes, stock and sugar to pot.  Bring to a boil.  Reduce heat to medium low and simmer 10-15 minutes or until potatoes are tender.

Puree the soup in batches in a blender or use an immersion blender.

Add chopped poblano peppers, half and half and heat through.

Taste and adjust salt and pepper and garnish with pico de gallo and Greek yogurt or sour cream

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