Something Scrumptious - recipes provided by Holly Clegg
Holly Clegg’s Too Hot In the Kitchen
One of the latest in Holly Clegg’s Trim & Terrific series of cookbooks is Too Hot In the Kitchen: Secrets To Sizzle At Any Age with 200 Simple and Sassy Recipes. This tome, brimming with pictures and illustrations, speaks to the too-busy woman who wants to keep the terrific in her cooking, the trim in her figure, and the sizzle in her lifestyle. Try some…or all…of the sampling herewith as you endure summer’s final sultry weeks and look forward to cooler months to come. Also, take a moment to stop by for lunch with Holly Clegg at her booksigning of Too Hot in the Kitchen on September 14 from 11:30 a.m. to 2:00 p.m. at Cover to Cover in Natchez, Mississippi.
Asian Cucumber Salad
The citrus and ginger soy sauce dressing enlivens cucumbers, tomatoes, and avocadoes into a wonderful salad.
2 large cucumbers
1/2 cup chopped avocado
1/2 cup chopped tomatoes
2 tablespoons reduced sodium soy sauce
2 tablespoons NAKANO seasoned rice vinegar
2 tablespoon orange juice
1 tablespoon lemon juice
1 teaspoon grated fresh ginger
1 teaspoon toasted sesame seeds
1. Partially peel cucumbers; cut in half; remove seeds by scraping with spoon and thinly slice (should have 2 cups).
2. In bowl, place cucumbers with avocado and tomatoes. In small bowl, whisk together vinegar, orange juice, lemon juice, and ginger. Toss with cucumber mixture.
3. Sprinkle with sesame seeds; serve.
Makes 4 (3/4 cup) servings
Feta Crumble Dip
From “Quickies” Chapter
These few ingredients in this simple “knock-out” dip create an explosion of fresh flavors for a captivating combination. Serve with crackers. Leftovers can be used as a condiment on sandwiches or with chicken or fish.
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1/2 cup chopped green onions
1/2 cup finely chopped fresh parsley
2 tablespoons chopped sun dried tomatoes (reconstituted)
Salt and pepper to taste
1 (4-ounce) package reduced-fat feta cheese, crumbled
In bowl, combine all ingredients, except feta, mixing well. Toss with feta; refrigerate up to one hour; serve.
Makes 8 (1/4 cup) servings
Spicy Advice: To reconstitute sun-dried tomatoes, pour hot water over and let sit for 10 minutes. Drain.
Fig, Caramelized Onion, Prosciutto & Goat Cheese Pizza
From “Food for the Mood” Chapter
Figs, high in fiber and potassium, combined with sweet caramelized onion, salty prosciutto, and creamy goat cheese, turn pizza into a palate-pleasing masterpiece.
1 teaspoon plus 1 tablespoon olive oil, divided
1 small onion, thinly sliced
Pinch of sugar
1 (12-ounce) thin pizza crust
2 tablespoons orange marmalade
4 ounces figs, sliced in thirds
2 ounces prosciutto, cut into pieces
1/2 cup crumbled goat cheese
1/4 cup shredded part-skim mozzarella cheese
1 teaspoon dried rosemary leaves, optional
1. In small nonstick skillet, heat 1 teaspoon olive oil and sauté onion, stirring occasionally, about 10 minutes until start to turn golden. Add sugar and continue cooking until caramel color. Set aside to cool.
2. Preheat oven 450°F. On pizza crust, spread remaining 1 tablespoon olive oil and cover with orange marmalade. Arrange cooled onions, figs, prosciutto, goat cheese and mozzarella on crust.
3. Sprinkle with rosemary, if desired.
Bake 10-15 minutes or until cheese is melted and crust crisp.
Makes 8 servings
Mediterranean Chicken Spinach Salad
From “Lovin’ No Oven” Chapter
With the magic of rotisserie chicken (or the grilled and ready Tyson chicken breasts) and chic ingredients, edamame, sun-dried tomatoes, mint, and feta, you have a satisfying and stylishly light entrée salad. The fresh mint makes a big difference—if you don’t have it growing rampant, check any grocery.
2 cups diced, rotisserie skinless white chicken or grilled and ready Tyson chicken breasts
1 cup edamame, cooked according to package directions
1/2 cup chopped sun-dried tomatoes, reconstituted
1 bunch green onions, chopped
1 cucumber, peeled and chopped
1/4 cup chopped fresh mint leaves or 1 tablespoon dried mint
2 teaspoons dried dill weed leaves
3 tablespoons NAKANO roasted garlic seasoned rice vinegar
1 tablespoon lemon juice
2 tablespoons olive oil
3 cups packed baby spinach leaves
1/3 cup crumbled reduced-fat feta cheese
1. In large bowl, combine chicken, edamame, sun-dried tomatoes, green onions, cucumber, mint, and dill, mixing well.
2. In small bowl, whisk together vinegar, lemon juice, and olive oil. Toss with spinach and feta and divide mixture evenly among individual plates. Top with chicken mixture. Serve.
Makes 6 servings (3/4-1 cup chicken, 1/2 cup spinach)
Spicy Advice: Instead of spinach, you can toss chicken mixture with quick-cooking couscous for another great option.
To reconstitute sun-dried tomatoes, let sit in hot water until soft, 10 minutes.
Perfect Pork Tenderloin
My go-to, 3-ingredient marinade—just pour ingredients into a plastic, zip-lock bag to marinate the meat with this subtly sweet, spicy flavored marinade. Great with Flank Steak also.
2 (1-pound) pork tenderloins, trimmed of excess fat, or flank steak
1/4 cup reduced sodium soy sauce
1/4 cup NAKANO roasted-garlic-seasoned rice vinegar
2 tablespoons honey
1. Preheat oven to 350°F.
2. In bowl, combine all ingredients except meats. Place meat in dish or large re-sealable plastic bag; pour marinade over meat. If time permits, refrigerate overnight, turning meat several times.
3. Bake 40-45 minutes or until meat thermometer inserted into the thickest portion of the tenderloin registers 160°F. Slice meat; serve.
Makes 6-8 servings
Quick Tip: Tenderloins come two to a package. If one will be enough for you to serve, halve the recipe.
For more recipes, visit www.hollyclegg.com.
