Wild Palate

February 13, 2012 · by · in

MIXED GREENS WITH APPLES, GOAT CHEESE, AND WALNUTS WITH AMPLE DIJON VINAIGRETTE

A subtle sweet Dijon vinaigrette perfectly complements apples, goat cheese and toasted walnuts for a light refreshing salad

6  cups mixed greens or fresh baby spinach (or combination)
1  green apple, cored, cut into small chunks
2  ounces crumbled goat cheese
1/3 cup chopped walnuts, toasted
Maple Dijon Vinaigrette (recipe below)

In a large bowl, combine all ingredients.  Toss with maple Dijon Vinaigrette.  Serve.

MAPLE DIJON VINAIGRETTE

2  tablespoons cider vinegar
2 tablespoons pure maple syrup
1 tablespoons Dijon mustard
2 teaspoons canola oil

In a small bowl, whisk together all ingredients.

GRILLED DOVE BREASTS

Beautifully grilled bacon-wrapped dove breasts have a surprise filling of jalapenos and cream cheese.

2 cups reduced fat Italian dressing
2 tablespoons Worcestershire sauce
30 dove breasts
2 fresh jalapenos, cored and sliced lengthwise
1 (8 ounce) package reduced-fat cream cheese
7  ½ strip center-cut bacon, cut in half

1.  In a shallow bowl, combine dressing and Worcestershire sauce.  Add dove breasts and marinate in refrigerator overnight or for at least 8 hours.  Discard marinade.
2.  Place a jalapeno slice and about 1 tablespoon cream cheese on a dove breast and cover with another dove breast.  Wrap together with half of a bacon slice and secure with a toothpick.  Repeat with remaining dove breasts.
3.  Grill over medium heat.  (Watch carefully as bacon may cause flames to flare.)

 

BROCCOLI AND PECANS WITH CREAMY HORSERADISH SAUCE

Basic broccoli gets a makeover with toasty pecans and a spunky horseradish sauce

6 cups broccoli florets
¼ cup pecan halves
Salt and pepper to taste
¼ cup light mayonnaise
3 tablespoons skim milk
1 tablespoon prepared horseradish
¼ cup bread crumbs
1 tablespoon grated Parmesan cheese

1.  Preheat oven to 350oF.
2.  In a covered microwave-safe container, microwave broccoli in ¼ cup water for about 5 minutes, or until tender.  Drain and transfer to a baking dish.  Sprinkle with pecans.  Season to taste.
3.  In a small bowl, whisk together mayonnaise, milk and horseradish.  Pour over broccoli.  Sprinkle with bread crumbs and Parmesan cheese.  Bake for 20-25 minutes until golden.

 

TWO POTATO ROAST

Any potatoes may be used.

1 pound sweet potatoes (yams), peeled and cut into small chunks
1 pound red potatoes, unpeeled and cut into small chunks
1 tablespoon minced garlic
¼ cup chopped green onions
2 tablespoons olive oil
Salt and pepper to taste

1.  Preheat oven to 450oF.  Coat a baking sheet with nonstick cooking spray, or line with foil.
2.  In a large bowl, combine all ingredients and transfer to prepared pan
3.  Bake about 40-50 minutes or until potatoes are browned, stirring every 15-20 minutes.

 

ORANGE MARMALADE BUNDT CAKE

Orange glaze soaks into the cake to make a moist and fruity wonderful desert.

1 (l8.25-ounce) box yellow cake mix
1 cup orange juice
1/3 cup canola oil
1 (6-ounce) container nonfat orange yogurt
1 teaspoon grated orange rind
1 egg
2 egg whites
¼ cup plus 1 tablespoon orange liqueur or orange juice
½ cup orange marmalade, apricot or peach preserves

1.  Preheat oven to 350oF.  Coat a Bundt pan with nonstick cooking spray.
2.  In a mixing bowl, beat together all ingredients, except 1 tablespoon liqueur and preserves.  Mix until well blended.
3.  Pour batter into prepared pan.  Bake for 40-45 minutes or until center of cake bounces back when touched.  Let sit for 5 minutes and invert to serving plate.
4.  In a microwave-safe bowl, combine remaining liqueur and preserves.  Microwave for 45 seconds.  Pour over warm cake.

 

Recipes compliments of Holly Clegg, from her book “Trim &Terrific Gulf Coast Favorites”
To purchase a copy of this book got to:  www.hollyclegg.com