Preparation

1. Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.
3. To roll crêpes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crêpes in the package). Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crêpe. Use the paper (or plastic) to help you gently roll the crêpe around the filling. Place the crêpe seam-side down on a dinner plate. Repeat with the remaining crêpes and filling. Serve each crêpe topped with 2 tablespoons of the reserved sauce and more chives, if desired.

Tips & Notes

• To remove kernels, stand a cob on its stem end in a bowl and slice them off with a sharp, thin-bladed knife.
• “Ready-to-use” crêpes are fast and convenient. Look for them in the produce section of the market or near refrigerated tortillas.

Nutrition

Per serving: 302 calories; 17 g fat (8 g sat, 6 g mono); 46 mg cholesterol; 25 g carbohydrates; 15 g protein; 3 g fiber; 687 mg sodium; 485 mg potassium.

Nutrition Bonus: Calcium & Vitamin C (35% daily value), Vitamin A (20% dv).

1 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 1 1/2 medium-fat meat, 1 fat

Time to take advantage of your local farmers markets- fill up on veggies & fruit AND support local farmers!  They're loaded down with sun kissed tomatoes, golden squash and sweet corn on the cob.

The Apex Farmers Market is at the Train Depot in downtown Apex (220 N. Salem St.) on Saturdays from 9-2pm.

The Western Wake Farmers Market is at Carpenter Village Marketplace (1226 Morrisville Carpenter Rd.) on Saturdays from 8-12pm.

The Downtown Cary Farmers Market is at Chatham Square (744 E. Chatham St.) on Tuesdays from 3-6pm and Saturdays from 8-12:30pm.

The Fuquay Varina Fresh Market (1508 N. Main St.) is open on Tuesdays and Thursdays from 3:30-6:30pm and Saturdays from 8-1pm.

The Holly Springs Downtown Farmers Market is in the Town Hall parking lot (128 S. Main St.) open on Saturdays from 8-12pm.

Below are two recipe versions of Squash Casserole and a Corn & Tomato Pie recipe...

Mamaw's Squash Casserole
Ingredients:
5 yellow squash, cut into rounds (4 cups)
1 stick of butter
1 package herb stuffing mix (Pepperidge Farm preferred)
1 onion, chopped
1 cup sour cream
1 can of cream of chicken soup
1 carrot, grated
Salt and pepper to taste
Method:
Preheat oven to 350 degrees. Melt butter and mix with herb stuffing mix.
Meanwhile, cook 5 yellow squash till soft. Mash squash and mix with onion, sour cream, cream of chicken soup, grated carrot, salt and pepper. Layer dressing and squash mixture in casserole, ending with dressing. Bake covered for 30 minutes.

Tex-Mex Squash Casserole
2 yellow squash and 2 zucchini, cut into coins (4 cups)
1 medium onion, diced
2 cloves of garlic, minced
1 jalapeno, diced
2 tablespoons of butter
1 can of Ro-Tel tomatoes, drained or two cups of diced fresh tomatoes with 1/4 cup of diced green chiles, such as a jalapeno
1 teaspoon chili powder
1 teaspoon of cumin
1/2 teaspoon of cayenne pepper
1 cup of chicken or vegetable broth
2 tablespoons of flour
1/2 cup of half and half
1/2 cup of sour cream
1/2 cup of cilantro, chopped
2 cups total of grated pepper jack and cheddar
2 cups crushed tortilla chips
Salt and pepper to taste
Method:
Preheat the oven to 350 degrees. Heat the butter in a large skillet on medium heat. When melted, add the squash, onion and jalapeno, and sauté until onions are translucent and the squash is soft, about ten minutes. Add the garlic, cumin, chili powder, cayenne, salt, pepper and cook for a minute. Then stir in the flour and cook until a light-brown past forms, about a minute. Now add the broth and tomatoes and stir until the mixture thickens, which should happen in a couple of minutes. Add the half and half, sour cream and cilantro and turn off the heat. In a greased casserole dish, layer the bottom with the crushed tortilla chips. Pour on top of the chips the creamy squash mixture and then cover the whole dish with the grated cheese. Cook uncovered for thirty minutes, or until top is brown and bubbling.    Recipe courtesy of Lonely Texan blog.

Tomato & Corn Pie

(The picture above shows the pie before being baked)
2 cups all-purpose flour
1 tablespoon baking powder
1 3/4 teaspoons salt, divided
3/4 stick (6 TBSP) cold unsalted butter,

cut into 1/2-inch cubes, plus 2 teaspoons melted
3/4 cup whole milk
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
1 3/4 pounds beefsteak tomatoes
1 1/2 cups corn (from about 3 ears),

coarsely chopped by hand or lightly puréed in a food processor, divided
2 tablespoons finely chopped basil, divided
1 tablespoon finely chopped chives, divided
1/4 teaspoon black pepper, divided
7ounces coarsely grated sharp Cheddar (1 3/4 cups), divided

Method:

Whisk together flour, baking powder, and 3/4 tsp salt in a bowl, then blend in cold butter (3/4 stick) with your fingertips or a pastry blender until it resembles coarse meal. Add milk, stirring until mixture just forms a dough, then gather into a ball.

Divide dough in half and roll out one piece on a well-floured counter into a 12-inch round (1/8 inch thick). Fold the round gently in quarters, lift it into a 9-inch pie plate and gently unfold and center it. Pat the dough in with your fingers and trim any overhang.

Preheat oven to 400°F with rack in middle. Put the second half of the dough in the fridge until you’re ready to use it. Whisk together mayonnaise and lemon juice.

Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer with a slotted spoon to an ice bath to cool. Peel tomatoes, then slice crosswise 1/4 inch thick and gently remove seeds and extra juices. Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, one tablespoon basil, 1/2 tablespoon chives, 1/2 teaspoon salt, 1/8 teaspoon pepper and one cup of grated cheese. Repeat layering with remaining tomatoes, corn, basil, chives, salt, and pepper. Pour lemon mayonnaise over filling and sprinkle with remaining cheese.

Roll out remaining piece of dough into a 12-inch round in same manner, then fit over filling, folding overhang under edge of bottom crust and pinching edge to seal. Cut 4 steam vents in top crust and brush crust with melted butter (2 teaspoons). Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature.

Diffuse the JULY HEAT with Summertime Refreshers 7/20/2010

Electric Honeydew, Green Mary & Lemongrass Lemonade recipes are courtesy of Women’s Health Magazine. The Bee’s Knees recipe is from The Peak City Grill in downtown Apex. All four of these recipes include healthy herbs &/or fruits and can, of course, be made sans alcohol.  Apex Family Chiropractic & Wellness Center, P.A. in no way condems nor condones the use of alcohol.  Call us Switzerland.

Honey Lavender Ice Cream

Ingredients:
1 cup heavy cream
2 cups half-and-half
2 tablespoons dried edible

lavender flowers
1/2 cup light honey
2 egg yolks
1/2 teaspoon vanilla extract
1 teaspoon lemon juice
1/2 teaspoon lemon zest
1/4 teaspoon salt

Method:
Cook the half-and-half and cream on medium heat until warm, do not let it come to a boil. Turn off the heat, add the lavender to the pot, cover and let steep for half an hour.
After flours have steeped, strain the liquid and discard the flowers. Add to the liquid the honey and heat on medium low until honey has dissolved. Again, do not let liquid come to a boil!
Beat the egg yolks with the vanilla, lemon juice, lemon zest and salt. Stir into the eggs 1/2 cup of the warm liquid and then add eggs to the pot.
Heat this on medium low for five minutes or until it gets slightly thick. You’ll know it’s ready when it coats the back of your spoon. Cool in the refrigerator for four hours. Freeze and churn according to your ice-cream maker’s instructions.

Yield: 1 quart
Note: If you taste the custard before churning and find it’s not sweet enough for you, I suggest sweetening it more with sugar rather then honey as honey’s strong flavor can overpower the lavender.

Lemon Chess Pie

Ingredients:
For the crust

(makes enough for two):
2 cups of flour
1 tsp salt
1/2 cup canola oil
1/4 cup milk

For the filling:
3 eggs
1 stick of butter (113.4 grams)
1 cup of sugar
1 tablespoon of yellow corn meal
1 teaspoon of vanilla
The juice from 1 and 1/2 lemons (about 1/2 cup)
1 teaspoon of lemon zest

Method:
For the crust:
Mix flour and salt. Mix oil and milk. Pour oil and milk into flour and salt and stir until combined into a dough. Can add more milk if dry. Separate into two balls (save one ball for another pie). Roll crust out between two sheets of wax paper, line a pie pan with crust.
For the filling:
Preheat the oven to 350 degrees.
Melt the butter.
Mix the sugar in with the butter.
Beat the eggs and add vanilla, corn meal, lemon juice and zest.
Add egg mixture to butter and sugar, and mix well.
Pour filling into an unbaked pie shell and bake at 350 for 50 minutes.
Let cool for 20 minutes (so filling can set).
Filling makes enough for one pie.

J Rey’s Mos Def Fab Darn Near

Authentic Crock Pot Chicken Tacos!

My very good friend Jennifer in Apex shared this yummy recipe with me; her version of a healthier yet tastier (believe it or not!) chicken taco. It’s SO easy to make!

In your crock pot, combine chicken tenderloin or breasts (she used boneless) with garlic, onions, green peppers (I added the over-abundant squash and zucchini I had lying around, too!) and one can of Rotel tomatoes. Add as much or as little to your taste. Mix in one package of taco seasoning and let cook for at least 3-4 hours. Give it a stir once in a while.

To assemble the tacos, place about two tablespoons of the chicken and vegetable mixture on a corn tortilla (I used to demand flour tortillas until she pushed the corn ones on me and now I’m hooked– they’re a little healthier, too!). Top with a dollop of low-cal sour cream and sprinkle on some shredded sharp cheddar cheese and diced jalapenos (we prefer the fresh ones; I prefer them WITH the seeds!). Finish with (and this step is key!) a few drops of El Yucateco green sauce (not recommended for children or if you dislike spicy food!).

….Ahhh, so very good and only about 150 calories per taco. NOW, if we could only find out the recipe for that yummy mole sauce at La Cocina restaurant off Hwy. 64, we’d be SET!

Barbecue Pulled Pork with Coffee Chipotle Rub

Ingredients:
1 4-pound bone-in pork shoulder
Coffee-chipotle rub (recipe follows)
Chipotle barbecue sauce (recipe follows)
Method:
Coat the pork shoulder on all sides with the coffee-chipotle rub. Wrap pork in plastic, place on sheet or large plate and refrigerate for 8 hours.
Take the pork out of the refrigerator and let it come to room temperature, about half an hour. Preheat the oven to 250 degrees.
Place pork in a lightly oiled (either a few squirts of spray oil or about 1 teaspoon of canola oil) roasting pan or dutch oven and cook uncovered, fat side up 8 hours or about two hours a pound.
Remove meat from oven and let sit for an hour. Do not be alarmed by how black it is--it's not burnt that's bark that's been formed by the coffee rub. Pull meat into strands and toss with as much or as little sauce as you prefer. (I like to do it with 1 cup and then serve the extra on the side.) And be sure and chop some of the bark and mix it with the tender interior meat.

Serves 6-8

Red Cabbage Cole Slaw with

Cilantro & Jalapenos

Ingredients:

4 cups of red cabbage, shredded

1/3 cup of mayonnaise
4 tablespoons of lime juice
1 tablespoon of apple cider vinegar
2 tablespoons of cilantro (plus more if you’re as mad about it as I am!)
2 jalapenos diced
2 cloves of garlic pressed or minced
1 large radish, grated
Method:
Mix all ingredients and chill for a few hours for the flavors to meld.

Serves four to six.

Chipotle Barbecue Sauce
Ingredients:
1 teaspoon canola oil
1/2 half a medium onion, chopped
4 cloves of garlic, minced
2 cups ketchup
1/4 cup yellow, ball-park style mustard
1/4 cup molasses
1/2 cup cilantro, chopped
1/4 cup brewed coffee
2 canned chipotles, chopped
2 teaspoons Worcestershire sauce
1/4 cup lime juice
Salt and black pepper to taste
Method:
Heat the oil in a saucepot on medium and cook the onions for 10 minutes or until translucent. Add the garlic and cook for another minute. Add the rest of the ingredients, turn down the heat to low and cook for half an hour, stirring occasionally. Transfer the sauce and puree until smooth.

Makes about 2 cups. Should keep for at least a week in your refrigerator.

Coffee-Chipotle Rub
Ingredients:
1/2 cup brown sugar
1/4 cup black pepper
1/4 cup of finely ground dark coffee
1/4 cup paprika (smoked is preferred but regular is fine)
2 tablespoons salt
1 tablespoon chipotle powder
2 teaspoons granulated garlic
2 teaspoons of cinnamon
2 teaspoons cumin
2 teaspoons allspice

These recipes (the ice cream, lemon chess pie, barbecue & slaw) were found at www.homesicktexan.blogspot.com

Blueberry Salsa

“It’s great with chips or as a topping for pork, turkey & London broil.“

Ingredients

2 cups whole fresh blueberries

2 Heirloom tomatoes (peeled & diced after hot bath)

1 tablespoon finely chopped jalapeno pepper

2/3 cup chopped red onion

1/4 cup chopped red bell pepper

2 Tbsp each chopped fresh cilantro, rice vinegar & olive oil

2 cloves minced garlic

1 fresh lime, juiced

Sea salt and fresh ground pepper to taste

Directions

In a bowl, combine all ingredients and lightly toss.

Nutritional Information

Amount Per Serving  Calories: 13 | Total Fat: 0.1g | Cholesterol: 0mg

Twice Baked Sweet Potatoes

with Ricotta Cheese

"A tasty, savory version of twice baked potatoes!"

Ingredients

3 medium sweet potatoes

1 teaspoon olive oil

2 shallots, finely chopped

1/2 cup fat-free ricotta cheese

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon ground ginger

1 tablespoon brown sugar

1/4 cup grated Parmesan cheese

2 1/2 tablespoons chopped fresh sage

Directions

Preheat oven to 400 degrees F . Pierce potatoes with a fork and bake until soft, about 1 hour. Remove from oven and cool until potatoes can be handled, about 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Grease a large baking sheet. Meanwhile, place olive oil in small skillet over medium heat. Add shallots and cook and stir until softened and beginning to brown, about 10 minutes. Set aside.

Cut potatoes in half lengthwise and scoop out pulp, leaving a thin shell. Set shells aside. Place pulp into a blender or food processor and blend until smooth. Add ricotta, salt, pepper, ginger, and sugar to the blender; blend until smooth.

Return potato mixture to a bowl; stir in shallots, Parmesan cheese, and sage. Spoon mixture back into potato skins. Place potatoes on prepared baking sheet. Bake until heated through, about 30 minutes.

Nutritional Information

Calories: 184 | Total Fat: 2.4g | Cholesterol: 7mg

Goat Cheese, Caramelized Onion

and Spinach Quesadilla

Caramelizing the onions brings out their naturally sweet flavor. Try them in this simple vegetarian dinner.

Ingredients

1 tablespoon olive oil

2 cups thinly sliced onion

1 teaspoon sugar

1/4 teaspoon salt

9 ounces baby spinach

4 8-inch whole-wheat flour tortillas

4 ounces semisoft goat cheese

2 medium tomatoes, thinly sliced

Directions

Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, sugar and salt; cook, stirring occasionally, until onion is dark golden brown. Remove from pan. Add the spinach and 1 tablespoon water to the skillet; cook 2 minutes, or until spinach is just wilted. Remove from skillet and turn off heat. Spread a quarter of the goat cheese on each tortilla and top with spinach, tomato and onion; fold closed and press lightly. Heat the skillet and place two folded quesadillas in it; cook two minutes per side, or until golden brown and lightly crisp. Repeat.

Nutrition Information

Calories 337, Total Fat 15 g, Saturated Fat 6 g, Carbohydrate 38 g, Fiber 7 g, Protein 13 g.

Grilled Eggplant Panini with Blue Cheese,

Prosciutto and Arugula

Ingredients

1/2 cup extra-virgin olive oil

2 cloves garlic

1 sprig rosemary

1 small-medium firm eggplant, 8 slices 1/2-inch thick

Salt and freshly ground black pepper

8 large pitas or flat breads, halved across

2/3 pound wedge blue cheese, 8 slices (recommended: Cambozola or substitute goat cheese)

8 slices prosciutto

1 cup packed baby arugula

Directions

Heat grill pan to medium-high.

Heat the olive oil in small pot over medium heat with garlic and rosemary to infuse flavor, 3 to 4 minutes.

Brush eggplant with olive oil and season with salt and pepper, grill 2 to 3 minutes on each side to tenderize. Remove from heat.

Make sandwiches on split flat breads of 2 slices each eggplant, blue cheese, prosciutto and a handful of arugula.

Heat a dry skillet over medium heat. Choose a second skillet that can fit down inside the first and get a few heavy cans ready to weight skillets. When pan is hot, add 1 flat bread, weight down with second skillet and cans and cook 1 minute, flip, cook a minute more. Repeat process with remaining ingredients and serve.

Grilled Corn on the Cob with Garlic Butter,

Fresh Lime and Cotija Cheese

Ingredients

8 ears corn

Garlic butter, recipe follows

1/2 cup grated cotija cheese

4 fresh limes, quartered

2 tablespoons chopped chives or cilantro, for garnish

Directions

Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.

Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime. Sprinkle with chopped chives, to garnish.

Garlic Butter:

2 sticks unsalted butter, slightly softened

8 cloves garlic, peeled and coarsely chopped

1/4 habanero pepper, seeded

1/4 bunch fresh chives

Salt and freshly ground black pepper

Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use.

Grilled Shrimp and Noodle Salad

Ingredients

14 ounces flat rice noodles

1/2 cup of fresh lime juice

1/3 cup fish sauce

1/2 cup packed light brown sugar

2 cloves garlic, finely chopped

1 to 2 teaspoons Asian chili sauce (such as Sriracha)

1 pound medium-large shrimp, peeled and deveined

1 medium bunch asparagus, trimmed

5 ounces shiitake mushrooms, trimmed

1 medium carrot, shredded

1/2 cup fresh cilantro

Directions

Bring a large pot of water to a boil. Add the noodles and cook as the label directs; drain and rinse with cold water.

Meanwhile, whisk the lime juice, fish sauce, brown sugar, garlic, chili sauce and 1/3 cup water in a medium bowl. Transfer 1/4 cup of the marinade to another bowl and toss with the shrimp. Toss another 1/4 cup marinade with the asparagus and mushrooms in a third bowl. Let the shrimp and vegetables marinate 10 minutes at room temperature. Toss the noodles with the remaining marinade.

Heat a grill or grill pan to medium-high. Grill the shrimp, asparagus and mushrooms until the shrimp is just cooked through and the asparagus is slightly tender, 2 to 3 minutes per side. Halve the mushrooms and cut the asparagus into pieces.

Divide the noodles among bowls and top with the shrimp, asparagus, mushrooms, carrot and cilantro.

Irish Bacon & Cabbage Soup 03/15/2010

Pancetta can be substituted for bacon or leave it out entirely for a great vegetarian soup.

Liquid smoke can replace the meaty flavor.

The main idea is to include as much cancer fighting cabbage as you can stand!

Ingredients

1/2 pound Irish bacon, diced

2 large potatoes, peeled and cubed

15 ounces diced tomatoes with juice

1 cup chicken stock, or as needed

Salt and black pepper to taste