The Lake Kitchen » Recipes

Thanksgiving Classics – Healthy Alternatives to Classic Recipes

Jill — Thu, 25 Nov 2010 23:07:57 +0000

Happy Thanksgiving! I put together a couple of recipes that are full flavored, healthy alternative to Thanksgiving classics: Sweet Potatoes and Sausage Stuffing. I shared these recipes with Mark Wright from Fox Q13 Morning News, I hope you enjoy the segment and these delicious Thanksgiving recipes!

Wine Pairings:

I enlisted a couple of expert wine tasters (okay, they were my good friends, but they love wine all the same) to help pair some of Chateau Ste Michelle’s delicious wines with my Thanksgiving recipes. I love to try several different varietals of wines with each recipe, I have my friends sample each dish with each wine and see which ones they think pair best. Chateau Ste Michelle is one of my favorite wines, and I’m very thankful to them for providing the wine for my Thanksgiving segment.

It’s a lot of fun and it’s amazing how different wines taste so different with each dish! The results were almost unanimous, here are my suggested pairings:

Sweet Potato Mash – Pairs well with the Chateau Ste Michelle Cabernet Sauvignon.
Butternut Squash and Sausage Stuffing – Pairs well with the Eroica Riesling.

I’ll be back on Q13 in December for a Christmas Party segment and then sharing some fun, delicious New Year’s recipes and drinks!

Recipes from the Thanksgiving Segment:

Butternut Squash and Sausage Stuffing

Sweet Potato Mash

Dublin Smoked Salmon Crostini on Rye

Jill — Tue, 16 Mar 2010 15:06:24 +0000

Serves 4

Ingredients

3 slices rye bread, toasted
2 oz smoked salmon
2 Tablespoons crème fraiche
1 Tablespoon Chives, minced

Directions

Slice the crust off the bread, then slice the bread into 4 rectangles.
Top each rectangle of bread with a large quarter size of salmon, dollop ½ teaspoon crème fraiche on the salmon and sprinkle with chives.

Superbowl Snack Recipes

Jill — Thu, 04 Feb 2010 14:45:31 +0000

Welcome everyone from Fox Q13 Morning News! Below you will find all of the recipes from this morning’s Superbowl Snacks segment. If you have any questions or comments please feel free to leave them. Enjoy!

Recipes from today’s segment:

Champagne Bar

Jill — Mon, 28 Dec 2009 10:16:32 +0000

A New Year’s Celebration just isn’t complete without Champagne, and I’ve put together a selection of three different Champagne drinks to help you ring in the New Year.
We’ll start off with a delicious “Mexican Bubbly”, along with M&J’s Champagne Spritzer and finish the trio with a Pomegranate Champagne Twist. Champagne is a fun and easy drink to get creative with!

M&J’s Champagne Spritzer

1 part Chardonnay
2 parts Pineapple banana juice
Champagne
In a large pitcher mix the chardonnay and the juice together. Fill a champagne flute 3/4 full with chardonnay/juice mix and top with champagne.

Mexican Bubbly

3 parts Limeade
1 part Tequila
Champagne
In a large pitcher mix together limeade and tequila. Fill a champagne flute 3/4 full with limeade and tequila mix and top with champagne.

Pom Pom

Pomegranate juice
Champagne
Pomegranate seeds
Fill a champagne flute 1/4 full with pomegranate juice, fill to the top with champagne and top with a few pomegranate seeds.

Shrimp Saute with a Herb Yogurt Sauce

Jill — Sun, 27 Dec 2009 10:22:39 +0000

This appetizer is perfect to make ahead. The sauce can be made and stored in the fridge up 2 days in advance. Saute the shrimp and keep in the fridge for up to1 day.
Make sure to keep the sauce chilled when serving. I like to fill a freezer safe bowl with water and place a smaller metal bowl inside the bowl filled with water, place in the freezer over night or until frozen solid. Place the dip in the frozen bowls and serve.

Ingredients

2 pounds shrimp, peeled and de-veined
2 Tablespoons butter
salt and pepper

Directions

Place a large sauté pan over medium-high heat. Add butter and allow to melt.
Add shrimp to the melted butter and sauté for about 5 minutes, you want them to be curled up, firm and pink.
Remove from the sauté pan and serve or keep in the fridge until ready to serve.

Herb Yogurt Sauce

Ingredients

1 small clove garlic
1/4 cup yogurt
2 cups mayo
4 sprigs of chives
4 large basil leafs
1/4 teaspoon lemon juice
1/4 teaspoon sugar
1/4 teaspoon paprika

Directions

Place all of the ingredients in the bowl of a food processor, blend until well combined.

Antipasto Platter

Jill — Sun, 27 Dec 2009 10:18:48 +0000

This appetizer is the ultimate in make ahead. Arrange the platter up to a day ahead, keeping the bread separate. When you are ready to serve, put the platter out on the counter finish with the bread and serve.
This can be out for several hours with out refrigeration.

Ingredients

8 oz or 2 large balls fresh mozzarella cheese
5 dates, sliced and half and pit removed
10 slices prosciutto
1 cup pitted mixed olives, in a small bowl
1 1/2 cups marinated artichokes, in a small bowl
1/2 pound Brie3/4 pound White cheddar, sliced thin
1/2 pound blue or gloucester cheese
1/2 pound parrano or gouda cheese, sliced thin
1 1/2 cups tomatoes
1 1/2 pounds salami
1 baguette, sliced into 1/2 inch rounds

Directions

Slice each mozzarella ball into 5 slices.
Lay half of a date on each slice of mozzarella. Wrap each mozzarella and date with a slice of prosciutto.
On a large platter place the bowls of olives and artichokes in the middle.
Arrange cheeses, salami, prosciutto wraps, tomatoes and bread around the olives and artichokes.

Merry Christmas and Happy Holidays Fox Q13 Visitors

Jill — Tue, 22 Dec 2009 17:09:48 +0000

I’d like to wish you all Merry Christmas and Happy Holidays from the Lake Kitchen! Christmas is such a fun time of year, especially if you like to cook and bake! I’ve put together some fun cookie recipes and ideas for your Holiday party that will add a fun and easy twist to your Christmas cookies. And the cookie trees will make a sweet treat for your friends and family!

Turning Blue

Jill — Mon, 07 Sep 2009 15:33:19 +0000

My most recent food challenge has been to create recipes around the antioxidant power house, THE BLUEBERRY. Not too sweet, with hints of tartness, this berry turns out to be quite versatile. Because this summers sun-drenched crop was so huge, blueberries were plentiful at farmers markets, grocery stores and u-pick farms.

After lugging home case after case of this super fruit, I feel confident about the relationship we share. Here are some tips on how to get along:

When buying blueberries:
• Look carefully through the package for mold.
• Look for plump dark blue berries.

Storage:
• If you are going to use in 2-3 days, wash thoroughly and let dry slightly and place in a Tupperware container in your fridge.
• Make sure to look for damaged or moldy berries while washing. If you let a moldy berry into your storage bin it will spread to the rest of your berries.

Recipes:
• If you have several cups of extra blueberries, make them into a Blueberry Compote and use as a topping for pancakes, oatmeal, or Caramelized Onion, and Goat Cheese Bruchetta.
• Take a twist on pizza and try my Three Cheese and Blueberry Pizza.
• Get a double dose of blueberries with the Mixed Greens with Dried Blueberries Tossed in a Blueberry Vinaigrette and Topped with Goat Cheese Croutons.
• The perfect finish to your meal is my Blueberry Crumble desert.

I hope you enjoy these blueberry recipes as much as I did making them.

Quick, Easy and Healthy After School Snacks

Jill — Mon, 31 Aug 2009 16:07:02 +0000

Recipes featured on Q13 Fox morning news.

Q13 Morning News, Healthy After School Snacks.

When looking for inspiration for recipes for this mornings segment on Q13, I went to my 4 1/2 year old nephew and my 17 year old brother-in-law. I asked them what they like to eat, how they like to eat it and items they won’t go near. Once created, these recipes were kid tested and mother approved. Easy, fast and healthy.

The night before my segment, I set up my kitchen table exactly how I want it to look on camera. I make sure the colors blend, there is enough height and it looks clean and organized. Once the table is just how I want it, its time to gather all the ingredients and get as much packed up as possible.

Because I did a set up and pack up the night before the morning is quick and easy! The car was packed and we were off to the studio. The crew at Q13 is friendly, nice and so easy to work with, it really makes for a fun and enjoyable segment.

Below are the recipes that were featured on the segment plus a couple of bonus recipes just for TheLakeKitchen.com readers! Enjoy!

3 Point Dunkers
Serves 1

1/2 Cup each carrot sticks, celery and whole wheat pretzels.

1 1/2 Tablespoons each whipped light cream cheese, honey and almond butter.

Place veggies and pretzels in cups and the dips in 3 separate bowls. Dunk veggies and pretzels in dips.

Apple Cup Crunch
Serves 1

1/2 cup unsweetened apple sauce.
1/4 cup golden grams, smashed.

Top applesauce with smashed golden grams.

Turkey Pinwheels
Serves 1

1 whole wheat tortilla
2 Tablespoons light cream cheese
2 slices turkey
3 small dill pickles

Spread cream cheese over tortilla, lay the turkey over the cream cheese and make a line of pickles in the center. Roll from one end to the other, slice into 8 pinwheels and secure with a toothpick.

Peach Gingersnap
Serves 1

1 peach, sliced in half and pit removed
1/4 cup low-fat vanilla yogurt
1/4 cup gingersnaps, crushed

Spoon yogurt into the cavity of each half of peach, top with gingersnaps.

Baked Steak Fries
Serves 4

1 1/2 pound fingerling potatoes
2 tablespoons olive oil
1 tablespoon Johnny’s Seasoning salt

Pre-heat your oven to 400°. Slice potatoes in half length wise. Place on a Silpat (healthier alternative) or greased cookie sheet and sprinkle evenly with olive oil and seasoning. Bake on the top rack for 25-30 minutes.

Honey mustard sauce: mix together 1/4 cup honey Dijon mustard, 1/2 tablespoon honey and a pinch of salt.

‘Smiley’ Pita Pizza
Serves 1

1 whole wheat pita
1/4 cup tomato sauce
1/4 cup low-fat mozzarella
1 tablespoon Parmesan cheese, shredded
3 slices turkey-roni
2 tablespoons pineapple chunks

Spread tomato sauce over the pita, sprinkle cheese over it evenly, make eyes and nose with the turkey-roni and a mouth with the pineapple chunks. Bake in a toaster oven at 350° for 8-10 minutes or until the cheese is melted.