Stronger Saturday

Blueberry Mojito Tea Bread

Ingredients
2 cups all-purpose flour

1 cup whole wheat pastry flour

1 teaspoon salt

4 ½ teaspoons baking powder

2 eggs

¾ cup white sugar

¾ cup sucanat

½ cup grapeseed oil

1 cup half-and-half cream

1 ½ teaspoons rum flavored extract

1 teaspoon vanilla extract

1 lime, zested

1 tablespoon minced fresh spearmint

2 cups fresh blueberries

1 tablespoon turbinado sugar

Directions
Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 2 3x7-inch loaf pans. Whisk together the all-purpose flour, whole wheat flour, salt, and baking powder in a mixing bowl; set aside.

Beat the eggs, sugar, sucanat, grapeseed oil, half-and-half cream, rum extract, vanilla extract, lime zest, and spearmint with an electric mixer in a large bowl until smooth. Stir in the flour mixture until just moistened, then stir in the blueberries, and pour into the prepared loaf pans. Sprinkle the tops evenly with the turbinado sugar.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Chef John's Queso Dip

Ingredients
½ pound sharp white Cheddar cheese

1 tablespoon cornstarch

1 tablespoon butter

2 garlic cloves, minced

1 bunch scallions, thinly sliced, dark green parts set aside

1 teaspoon kosher salt, plus more to taste

¼ teaspoon ground dried chipotle pepper

½ teaspoon ground cumin

1 (4 ounce) can fire-roasted diced green chiles

½ cup seeded and diced Roma tomatoes

1 (12 ounce) can evaporated milk

¼ cup finely chopped cilantro

1 pinch cayenne pepper, or to taste (Optional)

1 tablespoon diced Roma tomato

Directions
Grate Cheddar cheese into a bowl. Sprinkle in cornstarch and toss to coat.

Melt butter in a saucepan over medium-high heat. Add garlic and light parts of the scallions. Sprinkle in salt, chipotle, and cumin. Cook and stir until fragrant, about 2 minutes. Add green chiles and 1/2 cup tomatoes; cook and stir for 2 minutes more. Pour in evaporated milk and bring to a boil. Add the Cheddar cheese and stir just until melted; immediately remove from heat.

Stir in cilantro. Season to taste, adding cayenne if desired. Garnish with reserved green onion parts and 1 tablespoon diced tomato.

Romantic Chicken with Artichokes and Mushrooms

Ingredients
4 skinless, boneless chicken breast halves

salt and pepper to taste

1 tablespoon olive oil

1 tablespoon butter

1 (14 ounce) can marinated quartered artichoke hearts, drained, liquid reserved

1 cup sliced fresh mushrooms

1 cup white wine

1 tablespoon capers

Directions
Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Brown chicken in oil and butter for 5 to 7 minutes per side; remove from skillet, and set aside.

Place artichoke hearts and mushrooms in the skillet, and saute until mushrooms are brown and tender. Return chicken to skillet, and pour in reserved artichoke liquid and wine. Reduce heat to low, and simmer for about 10 to 15 minutes, until chicken is no longer pink and juices run clear.

Stir in capers, and simmer for another 5 minutes. Remove from heat; serve immediately.

Date Night Blackened Salmon Pasta

Ingredients
Salmon:

nonstick cooking spray

1 teaspoon sweet paprika

1 teaspoon ground cumin

½ teaspoon salt

½ teaspoon granulated onion

½ teaspoon granulated garlic

¼ teaspoon black pepper

¼ teaspoon seafood seasoning (such as Old Bay®)

2 (6 ounce) salmon fillets

Pasta:

1 (8 ounce) package spaghetti

2 tablespoons olive oil

1 clove garlic, minced

½ cup panko bread crumbs

2 cups baby spinach

2 tablespoons butter

1 pinch red pepper flakes

2 tablespoons freshly grated Parmesan cheese, or to taste

Ingredients
Salmon:

nonstick cooking spray

1 teaspoon sweet paprika

1 teaspoon ground cumin

½ teaspoon salt

½ teaspoon granulated onion

½ teaspoon granulated garlic

¼ teaspoon black pepper

¼ teaspoon seafood seasoning (such as Old Bay®)

2 (6 ounce) salmon fillets

Pasta:

1 (8 ounce) package spaghetti

2 tablespoons olive oil

1 clove garlic, minced

½ cup panko bread crumbs

2 cups baby spinach

2 tablespoons butter

1 pinch red pepper flakes

2 tablespoons freshly grated Parmesan cheese, or to taste

Chicken Parmigiana

Ingredients
1 egg, beaten

2 ounces dry bread crumbs

2 skinless, boneless chicken breast halves

¾ (16 ounce) jar spaghetti sauce

2 ounces shredded mozzarella cheese

¼ cup grated Parmesan cheese

Directions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.

Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into bread crumbs. Place coated chicken on the prepared baking sheet.

Bake in the preheated oven until no longer pink and juices run clear, about 40 minutes. Remove from the oven.

Pour 1/2 of the spaghetti sauce into a 7x11-inch baking dish. Place chicken breasts over the sauce, then cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top. Continue baking until heated through and cheeses have melted, about 20 more minutes.

Pesto Tuna Salad with Sun-Dried Tomatoes

Ingredients
1 (5 ounce) can canned tuna

¼ cup prepared basil pesto sauce

6 oil-packed sun-dried tomatoes, drained and diced

2 tablespoons mayonnaise

2 tablespoons grated Parmesan cheese

Directions
In a bowl, mix the tuna, pesto, sun-dried tomatoes, mayonnaise, and Parmesan cheese. Cover, and refrigerate until ready to serve.

Sun-Dried Tomato Basil Orzo

Ingredients
2 cups uncooked orzo pasta

½ cup chopped fresh basil leaves

⅓ cup chopped oil-packed sun-dried tomatoes

2 tablespoons olive oil

¾ cup grated Parmesan cheese

½ teaspoon salt

½ teaspoon ground black pepper

Directions
Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente. Drain and set aside.

Place basil leaves and sun-dried tomatoes in a food processor. Pulse 4 or 5 times until blended.

In a large bowl, toss together the orzo, basil-tomato mixture, olive oil, Parmesan cheese, salt and pepper. Serve warm or chilled.

Grilled Pork Chops with Fresh Nectarine Salsa

Ingredients
2 nectarines, pitted and diced

1 ripe tomato, seeded and diced

¼ cup diced onion

2 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice

¼ teaspoon crushed red pepper flakes, or to taste

salt to taste

1 teaspoon ground cumin

1 teaspoon chili powder

salt and ground black pepper to taste

2 tablespoons olive oil

8 (4 ounce) boneless pork loin chops

Directions
Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat.

To make the salsa, place the nectarines, tomato, onion, cilantro, lime juice, and red pepper flakes in a bowl; toss to blend. Season to taste with salt. Cover, and refrigerate 30 minutes to blend flavors.

Stir the cumin, chili powder, salt, and pepper together in a small bowl. Place the olive oil in a small bowl. Brush the pork chops with oil, and season both sides evenly with the cumin mixture.

Place pork loin chops on the preheated grill. Cook until lightly browned and juices run clear, about 4 minutes on each side. Place pork chops on serving plates, and top with a generous spoonful of salsa.

Sliced Tomatoes with Fresh Herb Dressing

Ingredients
4 large ripe tomatoes, sliced

¼ cup olive oil

2 tablespoons chopped fresh thyme leaves

2 tablespoons chopped fresh oregano

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh chives

2 tablespoons minced garlic

¼ cup freshly grated Parmesan cheese

salt and ground black pepper to taste

Directions
Arrange the tomato slices in a shallow casserole dish. Whisk together the olive oil, thyme, oregano, parsley, chives, and garlic in a small bowl. Add salt and pepper to taste. Pour herb mixture over the tomatoes, covering evenly. Top with Parmesan cheese. Cover, and refrigerate at least 1 hour before serving.

Butter Brickle Frozen Delight

Ingredients
1 ¼ cups graham cracker crumbs

⅓ cup butter, melted

¼ cup white sugar

1 cup all-purpose flour

¾ cup quick cooking oats

¼ cup brown sugar

½ cup butter, melted

¾ cup chopped pecans

1 (8 ounce) package cream cheese

1 (14 ounce) can sweetened condensed milk

1 (12 ounce) container frozen whipped topping, thawed

1 (12 ounce) jar caramel topping

Directions
Preheat the oven to 350 degrees F (175 degrees C).

Combine graham cracker crumbs, 1/3 cup melted butter, and white sugar in a medium bowl until well mixed. Press into the bottom of a 9-inch springform pan.

Bake in the preheated oven until set, about 6 minutes. Cool completely.

Raise the oven temperature to 400 degrees F (200 degrees C).

Combine flour, oats, brown sugar, 1/2 cup melted butter, and pecans in a large bowl until well mixed. Lightly pat onto a baking sheet.

Bake in the preheated oven until light brown, 10 to 15 minutes. Crumble while still hot. Cool completely.

Beat cream cheese in a large mixing bowl until smooth. Beat in condensed milk until well blended. Fold in whipped topping.

Spread 1/2 of the cream cheese mixture over the crust in the springform pan. Sprinkle 1/2 of the oat crumbles over the cream cheese mixture, and spread 1/2 of the caramel sauce over that. Repeat layers. Freeze until firm, at least 4 hours. Remove pan sides and serve cold.

Vegetarian Moroccan Harira

Ingredients
2 tablespoons vegetable oil

1 large onion, chopped

2 pounds tomatoes, diced

1 (15 ounce) can chickpeas, drained

1 bunch fresh cilantro, chopped

1 bunch fresh parsley, chopped

20 fresh mint leaves, chopped

1 teaspoon ground paprika

1 teaspoon ground turmeric

1 teaspoon ground ginger

½ teaspoon harissa

1 pinch saffron threads

4 cups water, or more to taste

1 tablespoon all-purpose flour

1 teaspoon cornstarch

½ cup cherry tomatoes, halved

salt and ground black pepper to taste

Directions
Heat oil in a large pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add tomatoes, chickpeas, cilantro, parsley, mint, paprika, turmeric, ginger, harissa, and saffron. Add water and cook over medium heat until flavors have combined, about 30 minutes.

Mix a few tablespoons of soup liquid with flour and cornstarch in a small bowl and return to the soup, stirring in well. Add cherry tomatoes. Bring to a boil, reduce heat, and simmer over low heat until soup thickens, about 10 minutes. Season with salt and pepper.

Summer Berry Parfait with Yogurt and Granola

Ingredients
¾ cup sliced strawberries

¾ cup blueberries

1 (6 ounce) container vanilla yogurt

1 tablespoon wheat germ

½ banana, sliced

⅓ cup granola


Directions
Layer 1/4 cup strawberries, 1/4 cup blueberries, 1/3 container yogurt, 1/3 tablespoon wheat germ, 1/3 of the sliced banana, and about 2 tablespoons of granola in a large bowl. Continue to build the parfait, repeating the layers until all of the ingredients are used completely.