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Beef and Blue Cheese Salad

Beef

  • 1 cup nonfat Greek yogurt
  • 1 clove garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons finely chopped fresh tarragon or 1 tablespoon dried
  • 1 pound beef (like New York strip or tbone), trimmed
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Creamy Blue Cheese-Tarragon Dressing

  • 2 ounces blue cheese
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red-wine vinegar
  • 1 tablespoon finely chopped fresh tarragon or 1 teaspoon dried
  • 1 tablespoon honey
  • 1-2 tablespoons nonfat Greek yogurt
  • 1/8 teaspoon salt
  • Freshly ground pepper to taste

Salad

  • 1 head butterhead lettuce, torn into bite-size pieces
  • 1/2 head radicchio, cored and very thinly sliced
  • 1 cup baby arugula or mixed baby greens
  • 1/2 cups walnuts, toasted and chopped
  1. Preheat oven to 350 degrees.
  2. To prepare beef: Combine yogurt, garlic, oil and tarragon in a large bowl. Season beef with salt and pepper and add to the bowl; turn to coat. Place the beef in a baking dish and cover completely with the yogurt mixture.
  3. Bake until the beef is cooked through. Transfer to a clean cutting board. Thinly slice the beef when cool enough to handle.
  4. To prepare dressing: Mash blue cheese, oil, vinegar, tarragon and honey together in a medium bowl with a fork until well combined. For a creamier dressing, add yogurt 1 tablespoon at a time, if desired. Season with salt and pepper.
  5. To assemble salad: Gently toss lettuce, radicchio and arugula (or mixed greens) in a large bowl. Divide the greens among 4 plates, top with equal portions of the beef, spoon 2 tablespoons of the dressing over each salad and sprinkle with walnuts.
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Colby Cobb Salad

For the dressing:

  • 2 cups fat-free plain yogurt, divided
  • 4 large basil leaves
  • 1/4 cup parsley, stems removed
  • 2 tablespoon chopped chives
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • 1/8 teaspoon freshly ground pepper
  • 2 teaspoons fat-free mayonnaise
  • 1/2 teaspoon salt (optional)
  • 1/4 teaspoon additional pepper (optional)

For the salad:

  • 8 cups chopped romaine lettuce (1 small head)
  • 1/2 cup halved cherry or grape tomatoes
  • 1/4 cup thinly sliced red onion
  • 1 cup diced cucumber
  • 2 slices cooked turkey breast, cut into strips
  • 2 tablespoons bacon bits
  • 1 1/2 cups shredded Colby or Colby Jack cheese
  1. For the dressing: place 1 cup of yogurt, basil, parsley, chives, lemon juice, honey and pepper in a blender or food processor. Cover and pulse until smooth (dressing will be green in color). Pour yogurt mixture into a medium bowl; stir in remaining yogurt and mayonnaise until just blended; refrigerate until ready to serve. Note: dressing may be prepared up to 2 days ahead and stored in an airtight container in the refrigerator.
  2. For the salad: Place lettuce at the bottom of a bowl and sprinkle the tomatoes, onion, cucumber, turkey, bacon bits, egg and Colby cheese on top. Just before serving, pour dressing over salad and toss lightly.
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Layered Salad

  • 2 cups nonfat yogurt
  • 1 tablespoon white sugar
  • 1 head iceberg lettuce
  • 1 cup celery, diced
  • 1/2 cup sweet red pepper, diced
  • 4 hard boiled eggs, chopped
  • 10 oz. frozen green peas, uncooked
  • 3 green onions, diced
  • 10 slices bacon, cook and crumbled
  • 1/2 lb shredded cheese
  1. Mix the yogurt and white sugar together in a small bowl.
  2. Cover and refrigerate til needed.
  3. Layer the rest of the ingredients evenly spread out in the following order: lettuce, chopped eggs, diced celery, diced peppers, peas, cheese.
  4. Remove the dressing from the fridge and spread it evenly over the top of the salad.
  5. Sprinkle the crumbled bacon evenly over the dressing and top off with the diced green onions.
  6. Cover the bowl and refrigerate the salad overnight.
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Blue Cheese Fondue

  • 1 baguette
  • Olive oil for brushing
  • Cayenne pepper for sprinkling (optional)
  • 1/2 lb. (250 g) Cambozola cheese, rind removed, cheese crumbled
  • 1/2 lb. (250 g) pungent blue cheese, rind removed, cheese crumbled
  • 2 tablespoons cornstarch
  • 1/2 cup (4 fl. oz) white wine
  • 1 teaspoon minced fresh thyme
  • 1/2 cup heavy cream
  • Kosher salt and freshly ground black pepper
  • 5 fresh chives, snipped
  • 3 apples, cored and thinly sliced into wedges
  1. Preheat an oven to 375 degrees.
  2. Cut the baguette on the diagonal into slices 1/2 inch thick. Arrange the slices into a single layer on a baking sheet. Brush the top of each slice with olive oil and sprinkle very lightly with cayenne. Toast the slices until golden and crisp, 8 to 10 minutes. Remove from the over and let cool.
  3. While the crostini are cooling, make the fondue: In a bowl, toss together both cheeses and the cornstarch. Set aside.
  4. In a saucepan over medium heat, combine the wine and thyme. When the wine comes to a simmer, whisk in the cream. Lower the heat to the medium-low and add a third of the cheese mixture. Cook, stirring frequently with a rubber spatula, until the cheese is melted. Repeat twice more to add the remaining cheese mixture, stirring after each addition until all of the cheese is melted. Season with salt and pepper.
  5. Transfer the mixture to a fondue pot and keep warm according to the manufacturer’s instructions. Garnish with the snipped chives. Serve with individual fondue forks. Serves 4.
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Apple-Pecan Coffee Cake

This cinnamon-and-ginger-spiced coffee cake can be made with a variety of apples. Tart Granny Smiths hold their shape well when baked or cooked. A sweeter apple, such as a Honeycrisp, Fuji or Gala works beautifully too – or use a mix.

Streusel

  • 1/4 cup firmly packed dark brown sugar
  • 4 tablespoons unsalted butter, melted
  • 1/3 cup all-purpose flour
  • 1/3 cup pecan pieces, toasted

Cake

  • Softened butter, for the baking pan
  • 3 cups all-purpose flour
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 1/3 cups granulated sugar
  • 2 large eggs
  • 1 cup milk
  • 1/2 teaspoon vanilla extract
  • 3 apples, peeled, cored, and cut into 1/2-inch pieces
  1. For the streusel, combine the brown sugar butter, flour and pecans in a small bowl; set aside.
  2. Preheat the oven to 350 degrees. For the cake, butter the bottom and sides of a 9×13-inch baking pan. Whisk the flour, ginger, cinnamon, baking powder, and salt in a medium mixing bowl.
  3. Combine the butter and sugar in a large mixing bowl. Beat with an electric mixer on medium-high speed until light and fluffy, scraping down the sides of the bowl as necessary. Add the eggs, one at a time, beating well after each addition.
  4. Stir together the milk and vanilla in a small bowl. Alternatively add the milk mixture and the flour mixture to the butter mixture in three additions, mixing well after each addition. Stir in the apples.
  5. Spread half the batter in the prepared pan. Sprinkle half the streusel over the batter. Spread the remaining batter over the streusel. Sprinkle the remaining streusel over the top.
  6. Bake for 30 minutes or until a cake tester or skewer inserted in the middle comes out clean. Cool on a wire rack for 30 minutes before cutting. To store, cool the cake completely. Cover with aluminum foil and store at room temperature up to 2 days.
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Frosty Pineapple-Orange Smoothies

Frosty Pineapple-Orange Smoothies

Egg white powder adds protein to his smoothie, but it also helps whip and froth the texture. Look for powdered egg whites (sometimes called meringue powder) in the baking aisle of a supermarket.

  • 1 1/2 cups chilled orange juice
  • 1/2 cup pineapple chunks, drained
  • 1 1/4 cups vanilla yogurt
  • 1/2 cup ice
  • 1 teaspoon powdered egg whites
  1. Combine the orange juice, pineapple, yogurt, and ice in a blender. Blend on high speed for 2 minutes. Add the egg white powder and blend until frothy.
  2. Divide between two glasses and serve immediately.
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General Manager celebrates 30-year anniversary

Congratulations to Tammy Baker, MS, RD, on celebrating 30 years with Arizona Milk Producers and Dairy Council of Arizona.

During her 30 years with the company, she has worked in the areas of nutrition education, merchandising, promotion, communications and advertising. As General Manager, she currently is responsible for the planning and implementation of the check-off program in Arizona.

Tammy is a registered dietitian and has a Masters degree from the University of Arizona in Nutritional Science. She served as a media spokesperson for the American Dietetic Association nine years and has completed more than one thousand interviews with print and electronic media nationwide. She continues to provide regular nutrition segments for many of the Phoenix-area TV stations. She received the “Recognized Young Dietitian of the Year” Award for Arizona, as well as “Arizona’s Outstanding Dietitian of the Year” Award.

In her free time, she enjoys long distance running, horseback riding and spending time with her husband and two daughters.

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Recipe: Creamy Greek Yogurt Alfredo Sauce

Creamy Greek Yogurt Alfredo Sauce

Ingredients:

  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 2 cups chicken stock
  • 3/4 cup plain Greek yogurt
  • 1/2 cup milk
  • 6 tsp minced garlic
  • 1 1/2 cups shredded Parmesan cheese
  • 2 tsp fresh Italian parsley
  • 1 pound pasta, cooked
  • Salt & pepper, to taste

Instructions:

  1. In a sauce pan over medium heat, melt the butter.
  2. Add the garlic and cook a few minutes until it is fragrant.
  3. Add the flour, stirring/whisking constantly until nice and bubbly.
  4. Add chicken stock while continuing to stir. Turn heat to low and gradually add milk, Greek yogurt and Parmesan cheese.
  5. Stir until smooth and the cheese is melted. Add salt and pepper, to taste. If you let the sauce cool down a little it thickens a lot.
  6. Serve over your choice of cooked pasta noodles. Sprinkle with parsley.
  7. Store any leftover sauce in the fridge and add a little bit of milk before heating it up as it will be very thick once chilled. Enjoy!

Prep time: 5 minutes

Cook time: 20 minutes

 

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Recipe: Low-Fat Chocolate Mousse

Low-Fat Chocolate Mousse

Ingredients:

  • 1/2 cup water plus 6 tablespoons
  • 1/2 sugar
  • 3 egg whites
  • 1/4 teaspoon white vinegar
  • 4 ounces 60% dark chocolate
  • 1/3 cup semi-sweet chocolate chips
  • 1 teaspoon vanilla extract
  • 2 tablespoons cocoa powder
  • 1/2 cup low-fat Greek yogurt, plain
  • Fresh raspberries (optional)
  • Fresh mint (optional)

Directions:

  1. In a small saucepan, add 1/2 cup water and sugar. Heat on medium until sugar has dissolved and bubbles begin to form on the surface. Remove from heat. Beat egg whites in a standing mixer until frothy. Add vinegar and continue to beat until stiff peaks appear. Slowly pour the sugar and water mixture down the side of the bowl into egg whites with the mixer on. Beat an additional 2-3 minutes until thick and shiny.
  2. In a double boiler on the stove top, melt the chocolate, remaining 6 tablespoons water and coco powder. Stir occasionally  until chocolate mix is glossy and smooth. Remove from heat and add vanilla extract. Once the chocolate mixture has cooled slightly, stir in Greek yogurt. Add a third of the egg whites to the chocolate, folding gently. Add the remainder of the egg whites, folding until mostly combined. Be sure not to over mix or mousse will fall flat.
  3. Spoon into desired serving dishes (individual ramekins work well) and cover tightly with plastic wrap. Chill at least 5 hours. Serve garnished with berries and fresh mint, if desired.

Makes approximately 10 servings.

Prep time is about 6 minutes.

Chill for about 5 hours.