Kentucky Cheese Torte

(Serves 20 or more)

16 ounces grated extra sharp Cheddar cheese
1 cup chopped pecans
1/2 medium yellow onion, finely chopped
1/4 to 1/3 cup mayonnaise
2 packages (8 ounce) cream cheese, at room temperature, separated
1/3 cup mango chutney, large mango pieces chopped
1/2 teaspoon cayenne pepper
3 slices bacon, cooked and crumbled
1/3 cup frozen chopped spinach, thawed and wrung dry
1/2 teaspoon chopped garlic
1/4 teaspoon dried oregano

Line a 6-inch spring form pan with plastic wrap.

In a medium mixing bowl, combine the cheddar cheese, pecans, chopped onion and enough mayonnaise to hold the mixture together. Season to taste with salt and pepper. Spread half of mixture into prepared dish. Place the dish, but not the remaining cheese mixture, in the refrigerator.

In a medium mixing bowl, stir together 1 package (8 ounces) cream cheese with the chutney and cayenne pepper.  Spread evenly over the cheese layer in the dish. Return to the refrigerator.

In a medium mixing bowl, stir together the remaining package of cream cheese, bacon, spinach, garlic and oregano. Season to taste with salt and pepper. Spread evenly over chutney mixture. Top with remaining cheddar cheese mixture. Cover with plastic wrap, pressing down on top layer.  Refrigerate or freeze until ready to serve. Serve with crackers.

Make ahead: torte can be made up to 1 month ahead and frozen. Thaw overnight in the refrigerator, then at room temperature for several hours.

Recipe for Roasted Beet Salad with Arugula Dressing

(Serves 6)

2 cups packed baby arugula
4 green onions, sliced
1 teaspoon chopped garlic
3/4 cup mayonnaise
3/4 cup sour cream
1 tablespoons + 2 teaspoons fresh lemon juice
2 tablespoons chopped tarragon
6 large beets
9 to 10 cups Boston bibb lettuce, torn into bite-size pieces
goat cheese crumbles
sliced red onion
toasted nuts (pine nuts, walnuts, almonds, etc.)

To make the sauce: place the arugula, green onions, garlic, mayonnaise, sour cream, lemon juice and tarragon in the bowl of a food processor and blend until well combined.  Place in a covered container and refrigerate for at least 24 hours.

Preheat the oven to 375 degrees.

Wash the beets, cut off the ends and wrap 2 beets in a large piece of foil; repeat with remaining beets. Place in oven directly on oven rack and roast for around 45 minutes to 1 hour, or until soft in the center when poked with a fork. Cool. When the beets are cool enough to handle, peel and slice.

Divide lettuce among 6 salad plates.  Arrange sliced beets in a circle on top of lettuce; scatter goat cheese, red onion and nuts over the top. Drizzle with dressing and serve.

Make ahead: the dressing can be made and the beets roasted up to 3 days ahead, covered and stored in the refrigerator.

You’ll notice right away that both of these omelet recipes call for egg whites – not whole eggs. By cooking just the egg whites, you cut your calories by more than half. This method provides less fat, carbs and cholesterol, too. You’ll also retain a great deal of protein. By eliminating the yolks, will you miss the flavor? Not with my recipes. You’ll get a punch of flavors with ingredients like fresh herbs, caramelized onions and avocado.

Greek Omelets

(Serves 2)

A great recipe for those fresh tomatoes and herbs in your garden! In the winter, check your produce section for an array of herbs.

1 large egg
4 egg whites
1 teaspoon Dijon mustard
1 medium tomato, chopped
2 tablespoons of chopped fresh herbs – chives, basil and oregano
2 tablespoons crumbled feta cheese
1/2 avocado, chopped
chopped fresh, Italian parsley

In a large bowl, whisk together the egg, egg whites, and mustard.

Generously coat a nonstick omelet-size skillet with cooking spray and heat over medium heat. Place egg white mixture in pan and cook for 1 minute, then spread the tomatoes over half of the eggs. Sprinkle the herbs over the top of the tomatoes. Season with ground pepper. Cover and cook until the center of the omelet is beginning to set, 2 to 3 minutes. Sprinkle the cheese over the tomatoes, cover and cook for another 2 to 3 minutes or until the omelet is cooked through. Sprinkle the avocado over the top of the cheese. Using a wide spatula, loosen the underside of omelet that doesn’t have the filling on it, fold in half to enclose the filling, cover and cook for 1 minute more. Cut in half, garnish with chopped fresh parsley and serve immediately.

Onion and Mushroom Omelets

(Serves 2)

Once you make an omelet by this method, you won’t make them any other way – it is so easy, and foolproof.

2 teaspoons butter
1 medium onion, thinly sliced
2 cups sliced mushrooms
2 tablespoons balsamic vinegar
6 egg whites
2 tablespoons nonfat or reduced fat milk
2 tablespoons chopped fresh parsley

In a large nonstick frying pan, melt the butter over medium heat.  Add the onion and cook until golden brown, about 4 to 5 minutes.  Add the mushrooms and vinegar and cook until the mushrooms are tender, around 3 minutes. Transfer to a small bowl.

In a large bowl, combine the egg whites, milk, salt and pepper to taste and whisk until well mixed.

Generously coat a nonstick omelette-size frying pan with cooking spray and heat over medium heat. Place egg white mixture in pan and cook for 1 minute, then spread the onion mixture over half of the eggs. Cover, reduce heat to medium-low and cook until the eggs are cooked through and the center of the omelette is set, 4 to 5 minutes. Using a wide spatula, loosen the underside of each omelet that doesn’t have the onion mixture on it, fold in half to enclose the onion mixture, cover and cook for 1 minute more.

Slide the omelette onto a plate and garnish with chopped parsley.  If making more than two, place cooked omelettes in a covered baking dish at 250 degrees to keep warm.

Variation:  Can substitute 1 1/2 cups egg substitute for the egg whites and milk.

Split Pea Soup with Country Ham

(Serves 6 to 8)

2 cups dried split peas, rinsed and picked over
2 tablespoons olive oil
1 cup chopped carrots
1 cup chopped yellow onion
1 cup chopped leeks
1/4 cup chopped celery
2 to 3 quarts chicken broth
1 country ham bone
1 cup chopped cooked country ham

Place the peas in a medium mixing bowl and cover with water. Soak overnight. Drain, rinse and set aside.

In a large stock pot, heat the olive oil over medium heat. Add the carrots, onion, leeks and celery and sauté until soft and just beginning to brown, around 8 to 10 minutes.  Add 2 quarts of the chicken broth and the ham bone; bring to a boil, partially cover, reduce heat and simmer for 30 minutes. Add the peas, uncover and  continue cooking at a low simmer for another 1  to 1 1/2 hours, or until the peas are tender. (The longer you cook it, the creamier the consistency of the soup.) Remove the ham bone and stir in the chopped country ham. Thin with additional chicken broth as needed. Serve hot.

Note: I think this soup tastes best if you stir in the ham and then let it set for a bit off the heat – at least 30 minutes, or even overnight in the refrigerator. It thickens as it sits so you will want to thin it with more broth.

 Champagne Cocktail

(Serves 12)

1 1/4 cups pomegranate juice (can substitute cranberry juice cocktail)
1 cup Cointreau
1/2 cup fresh squeezed lime juice (or more to taste)
2 bottles champagne or other sparking wine
Optional garnish: raspberries or cranberries

In a medium size pitcher, stir together the pomegranate juice, Cointreau and lime juice. Cover and chill.

When serving, fill champagne glasses with half juice mixture and half champagne. Place a raspberry or cranberry in each glass for garnish.

Make ahead:  The juice mixture can be prepared, covered and refrigerated up to one day in advance.

 Cilantro Mousse

(Serves 16 or more)

2 teaspoons soy sauce
2 teaspoons Worcestershire sauce
1 teaspoon Maggi “Jugo” seasoning sauce (see Note)
juice of 1/2 lemon
juice of 1/2 lime (or more to taste)
2 bunches fresh cilantro – around 4 to 5 cups (leaves only)
2 cups mayonnaise
1/2 medium onion, coarsely chopped
2 cloves garlic, chopped
4 to 5 tablespoons canned chopped jalapeno peppers
250 ml light cream (1 cup plus 2 tablespoons)
2 tablespoons powdered chicken stock
1/2 cup cold water
2 envelopes gelatin

Put all ingredients except water and gelatin in blender or food processor and process until well blended. Set aside.

Place water in a small saucepan and sprinkle gelatin evenly over the top and let stand for 5 to 10 minutes, stir, and then cook over low heat until gelatin gets clear. Add to other ingredients. Pour mousse into oiled mold and refrigerate to set.

To unmold, dip mold briefly in hot water – for around 30 seconds. Place a large plate on top of the mold, hold together and carefully invert.  Once the mousse plops out onto the plate, remove the mold.  Serve with crackers.

Make ahead:  Mousse can be made up to 3 days ahead, covered and stored in the refrigerator in its mold. Unmold just before serving.

 Note: Maggi seasoning is available in Mexican markets and some larger grocery stores. The “Jugo” sauce is different from the Asian and European versions of Maggi seasoning sauce. Can substitute 1/2 teaspoon soy and 1/2 teaspoon Worcestershire sauce for 1 teaspoon Maggi Jugo.

For some, Thanksgiving is about grand parades, football or even annual 5K morning runs. But, for the Clayton family – it’s always been about the favorite foods that draw our family together. Like many, we celebrate with the traditional dishes, but through the years we’ve updated our favorites with new flavors, hints of spice and unexpected twists. The traditional sweet potato dish was the first to get a Thanksgiving meal makeover. While a sweet staple, you won’t find candied sweet potatoes with melted marshmallows on our table. We gave this dish a savory update by combining yams and butternut squash with sausage and cheddar cheese. Nutmeg and pecans give the dish a decidedly modern update.

This recipe has become a Clayton family Thanksgiving tradition, and has been adopted by many other homes that I have taken it to as part of a potluck dinner. We don’t like yam dishes that are too sweet and haven’t been able to find another recipe we like as much as this one. Another bonus? You can make it ahead and freeze it, reducing holiday stress.

Sausage, Butternut Squash and Yam Casserole Recipe

(Serves 8)

1 3/4 pounds yams, peeled and chopped
1 3/4 pounds butternut squash, peeled, seeded and chopped
2 tablespoons butter, melted
1/4 teaspoon ground nutmeg
1 pound bulk pork sausage
1/2 cup chopped green onions (or more to taste)
1 cup grated sharp Cheddar cheese
1/4 cup finely chopped pecans

Preheat oven to 350 degrees. Butter a 2 or 3-quart shallow baking or gratin dish.

Steam the yams and squash until tender enough to mash, about 20 minutes. Remove from the heat and transfer to a mixing bowl. Mash into large chunks, add the butter and nutmeg. Season generously with salt and pepper.

Cook the sausage in a skillet over medium heat, stirring and breaking up. After 5 minutes (when the sausage is about half browned), add the green onions and sauté until the sausage is cooked through, stirring occasionally and continuing to break up into bits, about 10 more minutes. Remove from the heat, strain off the fat and set aside.

Spread half the yam/squash mixture in the prepared baking dish, top with half the sausage and half the grated cheese.  Repeat the layers, and top with the chopped nuts.

Bake for 30 minutes or until heated through and the cheese is bubbly and the top is brown.

Make ahead: The casserole can be prepared earlier in the day, covered and refrigerated, or frozen for up to a month. Return to room temperature before baking.

Lee’s Huevos Rancheros Recipe

(Serves 2)

1/4 cup sour cream
1/2 teaspoon Mexican seasoning (see Note below)
2 tablespoons vegetable oil, divided
2 corn tortillas
1 cup canned refried beans
2 large eggs
2 tablespoons grated cheddar cheese (or more, to taste)
2 to 3 tablespoons guacamole, at room temperature
2 to 3 tablespoons salsa, at room temperature
1 tablespoon sliced black olives (or more, to taste)
1 tablespoon chopped green onions (or more, to taste)

In a small mixing bowl, whisk together the sour cream and Mexican seasoning. Set aside to allow the flavors to blend.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat.  When hot, cook each tortilla until crisp and lightly browned, around 1 minute per side.  Set aside on paper towel to drain.

Place the refried beans in a small saucepan over low heat, stirring occasionally, until hot.

While the beans are heating, cook the eggs. Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium heat. Fry the eggs to desired doneness.

Spread the heated beans over the tortillas. Top with the sour cream mixture, then the eggs, cheese, guacamole, salsa, olives and onions. Serve immediately.

 Note: Our recipe for Mexican seasoning is in A Well-Seasoned Kitchen on page 155. Prepared Mexican seasonings are also available at major grocery stores in the spice aisle.

Zucchini Timbales with Mushroom Sauce

(Serves 4)

Zucchini Timbales:

1 1/2 cups grated zucchini, rung dry in paper towel
3 eggs, beaten
1/3 cup fresh bread crumbs
1 1/2 tablespoons grated yellow onion
2 tablespoons parsley
1/3 cup Parmesan cheese
1/3 cup milk (whole, 2% or skim)
a few dashes of Tabasco sauce

Mushroom Sauce:

5 tablespoons butter
1 pound fresh mushrooms (I like to use a mix – shitake, cremini, oyster, etc.), chopped
8 scallions, chopped
1/4 cup flour
4 cups evaporated milk (whole or skim)
3 tablespoons port
1/2 to 1 teaspoon fresh lemon juice

Preheat the oven to 350 degrees. Butter four 6- to 8-ounce ramekins.

In a medium mixing bowl, stir together all the timbale ingredients. Season with salt and pepper. Divide evenly among the ramekins. Place in a roasting pan and put in the oven. Pour boiling water around the cups to come halfway up. Bake for 5 minutes, then reduce heat to 325 and continue baking for an additional 50 to 55 minutes, or until firm in the center and a toothpick inserted in the center comes out clean. Let sit for 5 to 10 minutes, then run a knife around the side to loosen. Place serving dish over the top, invert and pull off ramekin and spoon mushroom sauce over the top.

While the timbales are baking, make the mushroom sauce:  In a large skillet or sauté pan, melt the butter over medium heat. Stir in the mushrooms and scallions and cook until soft. Stir in the flour, reduce the heat to low and cook, stirring, for 3 minutes.  Stir in the milk, bring to a boil, reduce to a simmer and cook until slightly thickened.  Stir in port and lemon juice. Season to taste with salt and pepper. Keep warm. Note: sauce will thicken a lot as it sits.

Variation: substitute 1/2 cup chopped cooked ham for 1/2 cup of the zucchini.

Olathe Corn and Bacon Salad

 (Serves 4 to 6)

4 large ears fresh corn, preferably from Olathe
4 slices thick slab bacon, chopped
1/2 large yellow onion, chopped
2 tablespoons chopped fresh chives

 Shuck the corn, cut the corn kernels off the cob and place in a medium bowl. Set aside.

In a large skillet, cook the bacon over medium heat until brown.  Remove bacon from pan and pour off most of the grease, leaving the brown bits on the bottom of the pan. 

In the same pan, sauté onion over medium heat until slightly softened.  Add 1 to 2 tablespoons of water in with the onions to deglaze the pan and scrape up the brown bits from the bottom of the pan.  Continue cooking, and when onions are nicely softened, add the corn and browned bacon and cook for 5 to 7 minutes, until heated through and the corn is still crisp.  Stir in chopped chives and season to taste with salt and pepper.  Best if served hot or at room temperature.