Red Chile Beef Empanadas

[Jump right to the recipes: New Twists on Old Favorites, An Elegant Super Bowl, or Red Chile Beef Empanadas]

Football is all about fandom, and half the fun of being a fan is sharing your obsession for the sport with other similarly obsessed folk. For many years I was torn between my love of the sport and my love of the kitchen, often missing part of the big game because I was cooking. Of course I do have a TV within sight of my kitchen, but I’d miss key plays anyway. My solution to this conundrum is to create menus that include a collection of make-ahead dishes that, at the most, need to go into and come of the oven during the game. I do all of the heavy lifting days or hours before the party so I’m free to enjoy ever pass, tackle, fumble, and long run.

To help you with your super bowl planning I’ve put together a collection of make-ahead recipes that work well for me and in some cases my fellow food bloggers. I’d love to know what your favorite big game recipes are, so please share them with me in the comments.

New Twists on Old Favorites

I’m a big fan (no pun intended) of trying new recipes and techniques at my parties because, well, my friends make good guinea pigs. Even so, I’ve learned that while most people enjoy a guided excursion to new tastes, they also enjoy traditional favorites. As a happy medium between the new hotness and the old and comfortable, I try to update favorite recipes or put a new spin on them.

• Sriracha Chicken Wings from White On Rice Couple
  Make the sauce early in the day and then toss quickly with wings when they come out of the oven.
• Soft Pretzels from Big Black Dogs
  These are a great alternative to chips. Serve them with spicy mustard, ranch dressing, or your favorite fondue. You can make these ahead and warm them in the oven before serving.
• Pastry-Wrapped Sausages
  I serve these at most of my parties and they are always a hit. Dress them up with hand-made sausages with interesting flavors like chicken and apple or blueberry and pork. Use a special cheese like a bandaged cheddar or an aged gruyere for a more sophisticated flavor. You can prep these in the morning and pop them into the oven just before you’re ready to serve them.
• Red Chile Beef Empanadas
  Instead of a taco bar, serve up a collection of these little premade pies to make snacking out-of-hand easy for everyone. You can put just about anything you’d put into a taco into an empanada. I like red chile beef with nutty manchego, but you could go with a chicken and Monterey Jack filling or even ground beef and Colby. The possibilities are almost endless.

An Elegant Super Bowl

While it’s true that the Super Bowl is a casual and comfortable affair, if you have an opportunity to host a more refined party, you should – if nothing else just for the fun of it. This collection of recipes isn’t your typical football party fare, but it’s still completely accessible and easy to make.

• Savory Madeleins as made by Lisa from Lisa is Cooking
  Put out a few baskets of these savory treats along with some champagne for a truly refined snack table. Pair them with fruit and a cheese plate for an elegant offering. Make them the morning of the party so all you have to do is set them out before your guests arrive.
  
• Chive, Mascarpone, and Pine Nut Dip as also made by Lisa
  This dip is a refined version onion dip and would be lovely with toasted bread or even pita triangles. Make it the morning of the party so that the flavors have time to meld together.
  
• Tomato Tartlets
  I made these for my holiday party this year and they were a hit. The recipe features just a few ingredients so the flavor of each shines through. You can roast the tomatoes and make the crust several hours before the party so it comes together quickly just before you serve it.
  
• Prosciutto-Wrapped Dates
  These are one of my go-to appetizers for any party because they are so easy to make, so versatile, and yet so impressive to guest. Prep them the morning of your party and bake them off just before guests arrive.

Recipe: Red Chile Beef Empanadas

Adapted from Braised Chile-Spiced Short Ribs with Black Beans

Details

• Difficulty: Medium
• Makes: 48 empanadas
• Prep Time: 60 minutes
• Cook Time: 4 hours

Ingredients

For the beef

• 4 medium dried New Mexico Red chiles
• 2 c. boiling water
• 1 medium yellow onion, chopped
• 3 cloves garlic, chopped
• 2 chopped canned chipotles in adobo (about 2 Tbsp)
• 1 Tbsp. adobo sauce (from the canned chipotles)
• 2 Tbsp. tomato paste
• 2 Tbsp. molasses
• 2 tsp. cumin seeds
• 3 whole cloves
• 2 ½ tsp. salt; divided
• 1 tsp. freshly-ground pepper
• 3 lb. chuck roast, cut into 2 inch by 2 inch pieces
• 1 Tbsp. canola oil
• ¼ lb. thick-cut bacon, sliced in to ¼ inch pieces
• 2 1/3 c. beef broth
• 1 cinnamon stick

For the empanadas

• 3 boxes of pre-made pie crust or 3 recipes of homemade pie crust for six total crusts
• 24 oz. manchego cheese, grated

Instructions

For the beef

1. Preheat the oven to 350 degrees.
2. Wipe dust from dried chiles. Cut and discard the stems from the chiles. Shake the loose seeds from inside the chiles and discard. Tear the chiles into 2 inch pieces.
3. Place the chiles in a shallow bowl or pie plate. Cover with the boiling water and place a heavy plate on top of the chiles to keep them submerged in the water. Soak for20 minutes.
4. Transfer the softened chiles to a blender along with 1/3 c of the soaking liquid. Reserve the remaining liquid.
5. Add the onion, garlic, chipotles, adobo, tomato paste, molasses, cumin seeds, cloves, and 1 tsp. salt to the blender with the chile and water. Puree until smooth.
6. Season the pot roast pieces evenly on all sides with remaining 1 ½ tsp. salt and 1 tsp. pepper.
7. Heat the oil in a large, deep pot over medium-high heat until it shimmers but doesn’t smoke.
8. Brown the pieces of chuck in batches, being careful not to crowd the pan, about 5-6 minutes per batch. Transfer to a plate and reserve.
9. Once all of the meat is browned, drain off the fat from the pot but don’t wipe clean. You want to keep the brown bits on the bottom of the pan.
10. Return the pot to medium-high heat and cook the bacon until brown and crispy. Remove the bacon to the platter with the beef. Do not discard the bacon fat.
11. Stir the pureed chile mixture into the fat carefully, watching for splattering, and cook over medium-high heat for 8 minutes, stirring frequently.
12. Add the reserved chile soaking liquid, the beef broth, and the cinnamon stick to the pot. Stir to combine and bring to a boil.
13. Add the reserved beef and bacon to the pot, cover with a tight-fitting lid or foil, and move to the oven.
14. Cook for about 3 hours or until the beef is fork tender.
15. When the meat is done, remove the pieces of beef to clean platter or bowl. Use two forks to shred evenly.
16. Pour the braising liquid through a fine mesh sieve into a fat separator (or a medium bowl if you don’t have a fat separator).
17. Return the liquid without the fat to the pot and cook over medium-high heat until the liquid is reduced by half, about 10 minutes.
18. Return the beef to the reduced liquid and toss to combine. Taste for flavor and add salt and pepper as needed.
19. Let cool before making empanadas.

For the empanadas

1. Preheat the oven to 400 degrees.
2. Roll a sheet of pie dough large enough to cut out eight 3 ½ inch circles.
3. On the right side of each circle of dough place with a scant tablespoon of beef and top with a teaspoon or so of cheese.
4. Fold the left side over the right side to create a half-moon shape.
5. Use a fork to crimp and seal the edges of the empanada. Use a sharp knife to make three slits in the top of the empanada to allow steam to escape.
6. Place on a greased baking sheet. Repeat with remaining dough, beef, and cheese.
7. Bake empanadas for 15-20 minutes or until the crust is golden brown and flaky.

Recipe for Success

• You can make the empanadas up to 3 months ahead. Place formed empanadas on a single row on a baking sheet and place in the freezer until solid. Transfer the frozen empanadas to a zip top bag and store in the freezer until you’re ready to bake them. On baking day, do not thaw the empanadas. Place them on a greased baking sheet and bake at 400 degrees for 20-23 minutes or until golden brown.
• If you can’t find New Mexican red chiles, any other wide, flat dried red pepper will work.
• You can make the empanadas larger if they are the main dish on your menu. I like the smaller size for a buffet table or as an appetizer.
• Sour cream and guacamole are nice companions for the empanadas.
• You may have some of the beef filling left over depending on the size of your roast. The meat freezes beautifully and is great for taco filling or for making more empanadas later.

Breakfast is a great conundrum for the busy family. As a mom I know that it’s critical that we all start the day with a nutritious boost, but adding a healthy breakfast into a crazy morning routine can be daunting. Over the years I’ve worked hard to find and create recipes that make breakfast manageable and tasty, without requiring that I become a short order cook each and every morning. Recipes that fit the bill include ones that:

• Feature whole grain ingredients
• Can be made the night before and cooked the next day
• Can be frozen and re-heated
• Can be made quickly

I’m happy to report that with a bit of searching and testing it’s been possible to put together a nice collection.

Some Easy Go-To Breakfast Options

I have a handful of breakfast recipes I make again and again because they are easy, healthy, and my family likes them. My favorites include:

• Lemon-Blueberry Muffins (4 Weight Watchers™ Points each) – I love muffins because they are easy to make, portable, and freeze well. In a pinch, a boxed muffin mix will do, but I much prefer to make them from scratch so I know exactly what is in them. This recipe whips up quickly, particularly if you use a food processor to cut in the butter instead of doing it by hand. These aren’t super-sweet muffins. Instead, they let the blueberries really shine through. I top mine with raw sugar instead of the glaze because I like the extra crunch it adds. Wrap individual leftover muffins in aluminum foil and freeze in a zip-top bag. Reheat in a 425 degree oven for 20 minutes for an easy weekday breakfast.
• Blueberry-Almond French Toast Bake (5 Weight Watchers™ Points per serving) – If your family likes French toast but you’d like to serve them a lighter version, this recipe is perfect. You get the custardy goodness of French toast without all of the calories and fat. As a bonus, you make it the night before and slide it into the oven the next morning to bake. All you need to finish breakfast is a side of fruit and maybe some turkey sausage or ham. The recipe halves beautifully for four people.
• Homemade Ham Egg and Cheese Sandwiches (7 Weight Watchers™ Points per sandwich) – While I’ve found it easy to give up most fast food, I’ll admit that fast food breakfasts are my Achilles heel. Last year I set out on a mission to make a heartier, healthier version of a breakfast sandwich and am pretty happy with the result. My sandwich is significantly more filling than the one you’d get at McDonald’s but is better for you, particularly in the fiber department. These are easy to make, even on a busy weekday morning, and a reasonable alternative to the drive through.
• Whole Wheat Waffles (3 Weight Watchers™ Points per ½ waffle) – Waffles are a favorite in my house and I feel much better about making them now that I have a whole wheat variety that my family enjoys. This recipe uses yeast to compensate for the heaviness of whole wheat flour and to keep the waffles light. It’s also another recipe that you start the night before so breakfast the next morning is quick and easy. As you’ll see, the recipe makes 7 waffles, way too many for my family to eat at one sitting, but I make up a whole batch anyway and freeze the rest for weekday mornings.

What are your favorite healthy breakfast recipes? I’m always looking for new ones to expand my collection and keep us out of a breakfast rut.

Learn more about whole wheat flour

This post is linked to Healthy Green Kitchen’s breakfast recipe blog carnival for Haiti.

Recipe: Make-Ahead Whole Wheat Waffles

Details

• Difficulty: Easy
• Makes: 7 Waffles
• Active Prep Time: 20 minutes
• Inactive Prep Tim: 6 hours – overnight
• Cook Time: ~5 minutes per waffle
• Weight Watchers™ Points: 3 per ½ waffle, 7 per whole waffle*

Ingredients

• 1 c. skim milk
• 1 c. water
• ¼ c. melted butter
• ¼ c. honey
• 2 tsp. vanilla
• 2 2/3 c. white wheat flour
• 1 tsp. cinnamon
• ½ tsp. freshly ground nutmeg
• Zest of one orange
• 1 package active dry yeast (1/4 oz.)
• ¼ tsp. salt
• 3 eggs

Instructions

1. Combine the milk, water, butter, honey, and vanilla in a small sauce pan. Heat over a low heat until warm, about 120 degrees.
2. Combine the flour, cinnamon, nutmeg, orange zest, yeast, and salt in a large mixing bowl. Whisk to mix well.
3. Add the eggs to the dry ingredients then pour in the liquid ingredients.
4. Using a hand mixer set on low speed, mix the ingredients until well combined. Turn the mixer up to medium speed for the last 30 minutes of mixing.
5. Cover the mixture in the mixing bowl and refrigerate for several hours or overnight.
6. When you are ready to make the waffles, pre-heat your waffle maker and cook according to the manufacturer’s standard directions.

Recipe for Success

• I use white whole wheat flour to make these a little more golden in appearance. You can just as easily use regular whole wheat flour instead.
• Don’t let the liquid ingredients heat much past 120 degrees or they will kill the yeast.
• You can use a hand mixer or a stand mixer to make this recipe. You could also mix everything by hand – it will just take a little bit longer.
• This batter is more like light dough than a batter because of the yeast, so don’t be surprised when it doesn’t pour out of the mixing bowl as standard waffle batter does. I use a ¾ cup measuring cup to scoop the batter out of the bowl and pour it on the waffle maker.
• To hold cooked waffles while the rest cook, place a cookie rack on top of a cookie sheet, place in the oven set at 200 degrees. Place cooked waffles on the rack until ready to eat. While you could place the waffles directly on the cookie sheet, the rack allows air to circulate under the waffle to keep both sides crisp.
• You can add additional ingredients like blueberries, nuts, or even cooked bacon into the batter just before baking.
• These freeze beautifully. Let them cool on a rack, break them into quarters, and freeze. You can reheat them in the toaster just as you would an Eggo or other frozen waffle.

*Points Details

• Every waffle maker is different, so the number of points per waffle is directly related to the number of waffles your model makes with this recipe. If you get more or fewer than 7 waffles, you may want to recalculate the points for accuracy.
• If you stir additional ingredients into the waffles like nuts or bacon, they will increase the points per waffle and you may need to recalculate based on your specific ingredients.

Building the Perfect Cheese Plate

I spent a morning with Kelly Sheehan, one of Central Market’s foremost cheese experts, to demystify creating a cheese plate. There are three general areas to consider as you construct your cheese offering:

• The cheeses
• The accompaniments
• The service

Beyond putting your plate together, it’s also important to think about:

• Storing the cheese
• Getting expert advice from your local cheese expert

Selecting the Cheeses

As you ponder what cheese to put on your plate, Kelly suggests following these guidelines:

• Try to keep your cheese plate to three cheeses. While you may be tempted to go with five or seven selections, too much cheese can overwhelm your guests and they may not truly enjoy the plate.
• Plan for one or two ounces of cheese total per person. This provides a nice taste for each guest without filling them up on cheese. However, if the cheese plate is part of a much larger menu, you may only need to plan for half an ounce. Even a cheese that is $30/lb becomes a bit more budget-friendly when you only need to buy a few ounces of it.
• Mix milks and textures. Goat and sheep’s milk cheeses provide a nice counterpoint to the more traditional cow’s milk cheeses, and there are several “entry level” cheeses made of these milks if you need to help your guests get comfortable with something other than cow’s milk. Guest with more adventurous pallets will appreciate the different milks. A range of textures makes the tasting experience more interesting as well.

These three guidelines are just a starting point. You may want to give your cheese plate a focus or a theme. Your plate might be inspired by:

• A region. You may want to offer guests and all French, American, or Italian cheese plate. Within any of these countries you might even choose to represent a specific area or state to really immerse your guests in a little bit of the world.
• Personal experiences. I once put together a cheese plate that reflected the places I’d travelled that year (Seattle, San Francisco, Boston) so I could share my food experiences with my friends. I’m generally able to get most cheeses that I’m looking for from Central Market, but just in case, I pick up online ordering information when I come across a cheese I like while traveling.
• A holiday or special event. It might be fun on St. Patrick ’s Day to put together an all-Irish cheese plate or an all American cheese plate for the Fourth of July. For a bridal shower, you could include one cheese each from the area in which the bride and groom were born and the third from where they will live together.

Kelley also suggests not serving baked brie and a cheese plate on the same menu unless it’s a menu of significant size. Choose one or the other.

Choosing Cheese Companions

Despite what the children’s song says, the cheese rarely stands alone. You’ll want to put out a few additional goodies to go with your cheese plate, and Kelly suggests these as the perfect partners:

• Nuts
• Pears and apples
• Figs, fig bread, and fig spread (particularly with blue cheese)
• Date bars and other dense fruit bars, often sold alongside cheeses
• Dried fruits

Kelley also recommends serving bread instead of crackers with the plate because it’s sturdier and adds yet another texture to the tasting experience. A simple sliced baguette is a great place to start.

Serving the Cheese

Just about any plate or board will work as a cheese serve; you don’t need to go out and buy something special just to serve cheese. I often use a cutting board, and I’ve been keeping my eye out for a broken piece of slate but only if I can get it for free or almost free. When you set out the cheese on whatever surface you choose, be sure to:

• Cut a few pieces of cheese to get your guests started.
• Include a different knife for each cheese. The knives don’t need to be fancy either.
• Set the cheese out at least an hour before guests arrive so it’s at room temperature. Cold cheese won’t offer its full flavor.

Storing Cheese

If you’re going to put together a plate of quality cheese, it’s important to take good care of your cheese before you serve it to your guests. Kelly’s tips for storing cheese properly include:

• Buy the cheese as close to the day of your party as you can. Your grocery store is much better prepared to store cheese than you are, so leave it with them for as long as possible.
• When you get the cheese home, take it out of the plastic and store it in wax paper or cheese paper. Plastic prevents the cheese from breathing whereas wax paper and cheese paper are more porous.
• Store the cheese in your vegetable bin, or in your meat and cheese bin if you fridge happens to have one. Cheese does best in the coldest and most humid area of your refrigerator.

Working with Your Cheese Monger

If you have access to a cheese expert at your local market or a cheese shop, don’t be afraid to ask them for help. Cheese is their business and they try hundreds of cheeses a year. When you get ready to talk to your cheese monger about the cheeses for your plate, think about these things:

• Who are you entertaining? Are they adventurous eaters or more conservative? Do they have any special dietary restrictions?
• What else are you serving? Is the plate an appetizer before a big meal, part of a buffet, or the star of the show?
• What cheeses do you like? Which don’t you like? Don’t worry, they won’t judge you if you don’t like blue cheese.

In the end, the cheese monger wants to help you find your “cheese comfort zone” so you’re happy with the cheese you buy. If you want to push your limits, let them know and they will help you. If you’d rather not, they can work with that too. Remember that they are there to be your guide and it’s in their best interest for you to be a satisfied customer.

My Holiday Cheese Plates

I put together a couple of cheese plates this season using these six different cheeses. I was able to put what I learned from Kelly to work and get assistance from the cheese mongers at Central Market, so I was very happy with these cheese offerings. More than one guest asked me about my cheese selections, which is further evidence of success.

• Erin Gold Irish-Style Cheese – cow’s milk. This cheese is light, buttery, and very accessible to many different pallets.
• Pyrenees Plain Cheese – cow’s milk. This is one of my favorite French cheeses. It’s also accessible to most but a little more interesting than the Erin Gold. A peppercorn version is also available for a bit of spice on your cheese plate.
• Cypress Grove Lamb Chopper – sheep’s milk. This is an award winning cheese that is a a great way to introduce people who generally only eat cow’s milk cheese to a new kind of cheese
• Carr Valley Show White Goat Cheddar – goat’s milk. This is my favorite cheese of all time. It won best in show at the national cheese show two years ago and people who don’t like goat cheese like this cheese. It is wonderfully complex cheddar that is produced in small batches, so it can be difficult to find.
• Caciotta Capra Pepe E Olio – sheep’s milk. A parmesan-like cheese with a black pepper rind from Italy. It is rubbed in olive oil and is a great alternative to parmesan on a cheese plate or in other applications.
• Point Reyes Blue Cheese – cow’s milk. This gem from California is aged in caves on the coast which gives it a very distinct flavor. I regularly stir it in polenta but it’s fantastic on its own. A must-try if you are a blue cheese lover.

Learn more about cheese plates from Foodista

Wine for a Crowd

Buying a nice wine for an intimate dinner party is the easy wine purchase. Buying in bulk for a big soiree is a whole different ball of wax. Selecting wine for a crowd can be complicated by a number of things:

• The large volume of wine you have to buy, which will most likely limit your per-bottle budget
• The variety of pallets and preferences, which creates a bigger group of people to please.
• The diversity of flavors in a buffet or collection of appetizers, which makes specific food and wine pairings difficult

As I approached the holiday season and started planning for my different events, I wanted some solid advice on how to make the most of my budget and provide my guests with wines they would truly enjoyed. I once again consulted Paul Schunder, the Central Market expert who helped me with my Thanksgiving wine selections. He boiled his best advice for buying for a party down to these key things to remember:

• At most provide two white varietals and 3 red varietals. The party pallet can’t really process more than five different wines, so even if someone tries every wine offered, you won’t overwhelm their pallete.
  • For the whites, choose a lighter, non-oaked wine like a Sauvignon Blank, as well as a heartier and oaky Chardonnay.
  • For the reds, try to cover the spectrum of medium to heavy bodied wines with a range of tannins. Your guests’ preferences and pallets will really dictate your selections, but what’s important is to provide some variety.
• Also consider offering a champagne or sparkling wine for those who prefer bubbles. Champagne works well with many foods and is a palette cleanser, making it a good choice for a buffet with many different flavors.
• An option for your buffet it to set wines that pair well with different collections of menu items next to those items on your buffet table. You can either directly encourage your guests to try the food and wine pairings together or just let the natural proximity be their guide.
• To keep your costs under control, buy from a wine merchant who offers discounts on mixed cases. Most wine shops offer a standard 10% discount on cases, with some offering up to 20%.

As with any wine purchase, your wine merchant’s expert is there to help you find a wine that you like and that fits your budget. These few bits of information will help the expert help you more effectively:

• The number of people you plan to serve.
• A description of three to four menu items that represent your overall menu.
• How many of what types of wine you’d like to buy.
• Your per-bottle budget.
• Your favorite wines, even ones that are outside of your per-bottle range, because they will give your expert a general idea of what you like.

Keep Track

One of the things I’ve started doing is keeping track of wines and cheese that I like so I can refer to them again later when I’m ready to plan a party. I also make notes about what wines and cheeses I selected for a party along with my thoughts about them. These jotted notes help me better define what I do and don’t like, and the specifics are useful in my discussions with my local experts. A small moleskin notebook or even a running note on my iPhone is all it takes.

Breakfast on the weekends can be a challenge because part of me wants to take the time to whip up a huge meal with eggs, breakfast meat galore, pancakes or biscuits, and any other morning dish I can come up with. After all, it’s not like a big breakfast is practical on a weekday unless it’s a vacation weekday. And many weekend mornings I do splurge on the whole spread. However, more weekend mornings that not, I want to be relaxed and even a bit lazy and not put much effort into breakfast at all. Sometimes that means cereal and toast – just like on a week day morning which just doesn’t seem right. Other times it means going out for breakfast. I love my Sunday brunch, but when I resort to fast food breakfast I always know there just has to be a better alternative. Fast food breakfasts are greasy, chock full of calories, and mass produced. Even though they get the job done when I’m eating them, more often than not I’m sorry I consumed them once I’m on the other side of the paper wrapper.

When I created this recipe my goal was to come up with a weekend breakfast that takes a little longer than a week day breakfast to prepare but not as long as it would take to hop in the car and drive through the window at my local McDonalds, about 20 minutes tops. I decided it would be fun to keep with the theme of drive thru breakfast and make a breakfast sandwich – the ubiquitous offering of all fast food restaurants. Beyond limiting my prep and cook time to 20 minutes total, I also wanted a breakfast sandwich that would be:

• Healthy. Most fast food breakfasts are anything but, however the McDonalds McMuffin isn’t a half-bad choice in the context of drive-thru breakfast and so I wanted to be sure my sandwich was in the same neighborhood nutrition wise, and better if possible.
• More substantial. Most breakfast sandwiches are flimsy, particularly given their caloric cost, so I wanted to be sure my creation was meatier on all levels.
• Better tasting. Many would argue that making a better tasting breakfast sandwich at home is like shooting fish in a barrel, but it was still important. If what I ended up with was only marginally better than what I can get at the drive thru, was the effort worth it?

The Plan

I needed two things to reach my goals:

• Better ingredients. I started with a whole grain, fiber-rich English muffin from Thomas, swapped Egg Beaters for the fried/poached/nuked egg you routinely find on a McMuffin, included fresh center-cut ham for the meat, and topped the whole thing off with a good quality cheddar cheese.
• Better cooking methods. I eliminated extra fat from the recipe by cooking the eggs and ham non-stick pans with cooking spray to grease the wheels a bit. I also toasted the English muffin under the broiler and skipped any additional fat on it (although a little Butter-Flavor PAM wouldn’t hurt).

And with that I was ready to put the sandwich together.

The Results

A quick look at the numbers shows how on of my breakfast sandwiches stack up against McDonald’s McMuffin (based on nutritional info from the McDonald’s site and the package details on my ingredients):

My version has a few more calories and fat grams, but it also offers 4x the fiber and 65% more substance. 139 grams of my sandwich has 200 calories, 8 fat grams, and 5 grams of fiber – substantially less than the McMuffin. Looking back at my list of criteria, the sandwich is healthier, more substantial, and absolutely better tasting than what I can get at the drive thru and it can be made soup-to-nuts in less than 20 minutes, so it’s faster than fast food too.

Recipe: Ham, Egg, and Cheese Sandwiches

Details

• Difficulty: Easy
• Serves: 4
• Prep Time: 5 min
• Cook Time: 15 min
• Weight Watchers™ Points: 7*

Ingredients

• 4 Thomas Light Multi Grain English Muffins (or other ~100 calorie, high fiber English Muffins), split in half
• 8 oz. ham, thick cut, divided into 4 2oz. portions (cut round portions to fit the English Muffin for a pretty presentation)
• 1 ½ c. Original Egg Beaters
• 3 oz. cheddar cheese, shredded
• Cooking spray
• Salt and pepper to taste

Instructions

1. Lightly toast the English Muffins in a toaster or under the broiler; reserve warm
2. Fry the ham in a non-stick skillet over medium-high heat until warm through and lightly browned; reserve warm
3. Wipe the non-stick skillet with a paper towel and return to medium high heat. Coat with cooking spray. Season Egg Beaters with a pinch of salt and pepper. Scramble over medium-high heat until cooked to your liking. Season with more salt and pepper to taste.
4. To assemble:
   1. Place the bottom of an English Muffin on a plate.
   2. Top with a piece of ham and ¼ of the scrambled eggs.
   3. Sprinkle with ¼ of the cheddar cheese.
   4. Top with the remaining ½ of the muffin.

*Points Details
In my recipe I use Egg Beaters to trade the calories in the eggs for the calories in the ham to help make the sandwich more substantial. I also use full-fat cheese because I really love good cheese and the extra calories are worth it to me. Even so, there are some ways to further reduce the calorie and fat counts per serving in this recipe if you’d so desire:

• Reduce the ham from to 6 oz. and save 23 calories or to 4 oz. to save 45 calories.
• Reduce the cheese to 2 oz. to save 28 calories.
• Substitute 3 oz of 2% Kraft Cheese for regular cheddar and save 31 calories.
• Reduce the egg beaters to 1 cup and save 15 calories.

This recipe is really just an approach to a breakfast sandwich that you can modify to your heart’s content. Try lean sausage instead of ham, or even some turkey bacon. Swap the cheddar for spicy jack cheese for a Southwestern flair or try an Italian version with provolone and some thin-sliced pancetta baked until crisp. Your stomach will enjoy the many permutations.

• Sicilian spiced olives served along side young Pecorino Toscano cheese. The olives are available spiced and ready to eat at my local Central Market olive bar – I keep them around for snacking and in case I need to throw together an impromptu appetizer platter. I chose the creamy, young sheep’s milk cheese to compliment the spicy olives. Of course classic Parmigiano-Reggiano would have gone nicely, or an aged Manchego to add a little Spanish twist.
• Grilled artichokes with truffle oil. This recipe was inspired by a dish I had at NoRTH, a restaurant in the Domain shopping center here in Austin. A co-worker recommended the dish and after my first bite I was committed to recreating it. It was easy to put together and dresses up whole artichokes in a way that’s perfect for company.
  • Note: When artichokes are the only thing I’m grilling, I use a grill pan instead of running back and forth to the outside grill.
• Mussels in a spicy white wine broth. Fresh seafood and classic flavors of lemon, white wine, and thyme were perfect for a virtual visit to the blue waters of the Mediterranean. This is my own recipe and combines my favorite elements of the many great mussel dishes I’ve had. Crusty chiabatta is a must along side this dish to soak up all of the great broth.

The Plan

This meal takes 30-40 minutes top to bottom to prepare and cook. Once you start cooking the mussels and grilling the artichokes everything moves very quickly. I recommend setting the table and setting out serving dishes while the artichokes are steaming so you can serve everything piping hot.

1. Spoon olives into serving bowl. Slice cheese. Set both out to come to room temperature.
2. Trim artichoke and prepare steaming liquid. Set artichoke on steamer basket over liquid, cover with a tight-fitting lid, and steam.
3. Slice bread, wrap in aluminum foil and warm in a 250 degree oven.
4. Prep all ingredients for mussels. If grilling outside, preheat grill.
5. Remove artichoke from steamer. Cut in half, remove choke, and prep for grill. If grilling inside, preheat grill pan.
6. Begin preparing mussels and put artichokes cut-side down onto the grill.
7. When the mussels go into the pan to steam, flip the artichoke.
8. When the mussels are done the artichoke should be done. Serve both immediately.

Grilled Artichokes with Truffle Oil

Depending on your perspective, artichokes are fun to cook and eat or not worth the trouble. For a long time I was in the second camp, feeling that the yield from an artichoke just didn’t justify the effort required to cook or eat it. Over time though, I’ve realized that artichokes are a great dish for a group because they are naturally built of one-bite servings. They are also fun for sharing around the dinner table. I loved these grilled artichokes because they smack of summer and the truffle oil takes the taste experience to a whole new level.

I’ve seen artichokes grilled a couple of different ways:

• All of the cooking is done on the grill. It takes about 30-45 minutes depending on the size of the artichoke. Because the artichokes spend so much time on the grill they char heavily. This is not my favorite method because I think the extended dry heat cooking takes away from the final flavor of the dish.
  
• Steam the artichoke first and finish on the grill. This also takes about 30-45 minutes based on artichoke size, but most of the cooking happens in the steamer. The artichokes spend about 10 minutes on the grill to pickup some nice marks and flavor, but you end up with a very tender artichoke thanks to the steaming. You can also add aromatics to the steaming water to add a subtle flavor boost. My favorites are bay leaves, peppercorns, and some lemon slices.

Cooking for Engineers has the best detailed explanation for steaming and then grilling artichokes that I have ever seen. Follow their directions and you can’t go wrong. To finish the dish NoRTH style, drizzle first with olive oil then with your favorite truffle oil and sprinkle generously with good sea salt. Be sure to take the time to distribute the truffle oil and salt evenly around the artichoke halves so each bit has a little taste of truffle heaven.

At NoRTH they serve the artichokes with lemon aioli. My co-worker contends, and I agree, that they need nothing. It’s hard to improve on truffle oil and sea salt.

Learn more about artichokes

Recipe: Mussels with Spicy White Wine Broth

Details

• Difficulty: Easy
• Serves: 2-3 as dinner, 4-6 as an appetizer
• Prep Time: 15 min
• Cook Time: 20 min
• Weight Watchers Points™: 8 per dinner serving

Ingredients

• 1 Tbsp. olive oil
• 1 Tbsp. unsalted butter
• ¼ c. thinly sliced onion
• ¼ c. chopped shallots
• 2 cloves garlic, minced
• 1 ½. Tsp. red pepper flakes
• ½ c. chopped canned tomatoes, drained
• 1 Tbsp. fresh thyme leaves, chopped
• Zest and juice of one lemon
• ½ c. chopped parsley, divided
• 1 c. white wine
• Salt and pepper to taste
• 2-3 lb. fresh mussels in the shell, scrubbed and de-bearded

Instructions

1. Heat butter and olive oil in a large skillet over medium-high heat.
2. Add shallots and onions and cook for 5 minutes.
3. Add garlic and red pepper flakes and cook for 3 minutes
4. Add the tomatoes, thyme, saffron, lemon zest and juice, ¼ c. of parsley, wine, salt, and pepper. Bring to a boil.
5. Add mussels. Cover pan and cook 6-8 minutes, until mussel shells open up, stirring once to prevent sticking. Discard any mussels that do not open.
6. Use a large slotted spoon to transfer mussels to a shallow bowl for group noshing or to individual bowls for single servings.
7. Check broth for seasoning, add salt and pepper to taste.
8. Pour broth over mussels and sprinkle with remaining parsley.
9. Serve with warm, crusty bread.

Recipe for Success

• Fresh, high-quality mussels are the critical ingredient in this dish. Fresh mussels should be tightly closed. If any are open, gently try to close them. If they won’t close they are dead and should be discarded.
• If you aren’t sure about how to buy mussels, ask your fishmonger. If you aren’t sure where to get good fish in your area, try posting a message on the local boards at Chow.com. Chances are you’ll find someone in your area (or several someones) who can point you in the right direction. Your fishmonger should take the time to talk to you about the source of the seafood you are buying and how long it’s been in their case. Dodgy fishmongers equal dodgy seafood, so choose both carefully.
• If possible, use mussels on the day that you buy them. They will hold about a day in your refrigerator if necessary, but if you plan to store them overnight, buy about 10% more than you’ll need because some will die in the fridge. Whatever you do, don’t freeze fresh mussels.
• Scott Loranc, the Seafood Manager at my local Central Market recommends storing mussels in a colander over a bowl in the coldest part of your refrigerator. The mussels need air so cover them loosely with a damp paper towel until you are ready to use them. Before you cook the mussels, immerse them in cold water for about 10 minutes so they can expel any grit. Rinse them one last time in the colander and throw out any open mussels before cooking.

Learn more about mussels