Awesome Popper Cookies

These were originally going to be Jalapeno Poppers Cookies but after the first batch my imagination went wild and I thought of all kinds of things that would be AWESOME added instead of chopped jalapenos - which are pretty awesome in and of themselves!

This makes a tender, pillowy, savory cookie that makes a powerful flavor delivery mechanism for whatever add-ins you choose to combine in the mix.  AWESOME is the acceptable term for their description.

(Two batches down and I haven't gotten a picture yet!!! - They're THAT GOOD!!!)

Base Ingredients

One 8-ounce package cream cheese, softened
1 cup Parmesan, grated (yes, even the stuff in the green can will work)
1 cup shredded 4 cheese blend (or your choice of shredded cheeses)

1 large egg, beaten

Add Ins:  Use any (or any combination) of these add-ins to make your AWESOME Poppers Cookies

4 tablespoons seeded and chopped jalapeno peppers 
1 tablespoon Dry Hidden Valley Ranch mix
4 tablespoonsf crisp fried bacon or pancetta, chopped
4 tablespoons finely diced ham or prosciutto
4 tablespoons minced Italian or breakfast sausage
2 tablespoons chopped fresh chives
4 tablespoons chopped smoked salmon
4 tablespoons chopped salad olives

Coverings: Use any (or any combination) of these options to cover the outside your AWESOME Poppers Cookies

almond meal
sesame seeds (black and/or white)
poppy seeds
chia seeds
hemp seeds

Instructions:

Preheat the oven to 350 degrees F.
Mix the softened cream cheese, Parmesan, shredded cheese and egg to form the base. 
Incorporate your add-in(s) into the base.
Shape into balls using about 1 to 1 1/2 teaspoons of base for each. Make them about the size of the last joint of your thumb.
Roll the balls in one or more of your Coverings. 
Place on a foil, parchment or silpat lined baking sheet and flatten slightly.
Bake in the center of your oven for 10 to 15 minutes, until golden brown. 

Serve at room temperature

Cooks Notes: If you don't want to wait for your cream cheese to soften, pop it (unwrapped) into the microwave for 30 seconds.
The amounts stated for the add-ins are suggestions.  Adjust to your own taste.
Use a combination of peppers depending on your personal heat tolerance (serranos or even habaneros - if you dare) - or none at all! 
Split the base among several different add-ins for a tasting party!

Pan Seared Five Spice Tilapia with Hot Orange Ginger Sauce

While stocking up for Hurricane Season at the local market I walked past a freezer marked "Tilapia Filets $2.99/Lb." My freezer is now full of tilapia, so I'm hoping we don't have any lasting power outages while the summer hurricanes blow through. 

This spice rub is a perfect match for tilapia, since it is a mild-flavored fish. The spice rub makes the fish very flavorful and the spicy orange ginger sauce gives the fish a top notch flavor that you would usually get at a high class restaurant - and it's dead simple!





Pan Seared Five Spice Tilapia with Hot Orange Ginger Sauce

Tilapia Spice Rub:

1/2 teaspoon Chinese five spice powder (See Cook's Notes)
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
3 tablespoons vegetable oil, divided
1 lb tilapia filets (4-6)
2 tablespoons minced scallions
1/3 cup hot orange ginger sauce (below)


Mix five-spice powder, salt and cayenne pepper with 2 T oil in small bowl.
Pat fillets dry; brush both sides with spice mixture.
Heat 2 Tbsp oil in large nonstick skillet over high eat until skillet is lightly smoking.
Add fish; saute 3 minutes on each side.
Sprinkle with scallions.
Serve with Hot Orange-Ginger Sauce

Hot Orange-Ginger Sauce:

1/4 cup sugar free orange marmalade
1/4 cup fresh orange juice (or Sunrise Classic Orange Crystal Light)
2 tablespoons rice wine vinegar
1 tablespoon minced fresh ginger
1/2 teaspoon red pepper flakes (to taste)
1 teaspoon minced garlic
1 tablespoon vegetable oil
salt to taste

Whisk marmalade, orange juice, vinegar, gingerroot, and pepper flakes together in small bowl.
Saute garlic in saucepan with oil over med-hi heat for 30 seconds.
Add marmalade mixture and simmer, stirring continuously, until sauce thickens, about 5 minutes.
Season with salt.

Cook's Note's: There are several good brands of Chinese 5 Spice Powder available in the spice aisles of most supermarkets, but if you are really a "from scratch" enthusiast, here is my recipe:

2 tablespoons ground star anise
2 teaspoons ground cinnamon
2 teaspoons ground fennel
1/2 teaspoon ground cloves
1/2 teaspoon ground szechwan pepper

In a small bowl mix ground star anise, ground cinnamon, ground fennel, ground cloves, and ground szechwan pepper together, until it is all blended well. (if szechwan pepper is no available, you may substitute regular ground black pepper.
Makes 1/4 cup of powder - will keep for several months in an airtight container.

Mock Coconut Pie

Not too many people would know this pie is not made with coconut, but actually uses spaghetti squash. My wife remembered it from "Weight Watchers" over 30 years ago, so after digging through her old recipes I adapted it for we WLS patients.

Mock Coconut Pie

Nutritional Data per serving (with Almond flour crust)
Calories 352
Total Fat 31.5g
Saturated Fat 9.3g
Trans Fat 0.0g
Cholesterol 124mg
Sodium 305mg
Total Carbohydrates 10.7g
Dietary Fiber 4.4g
Sugars 1.7g
Protein 10.7g


1 cup Splenda granular (or to taste)
3 eggs
1/4 cup butter, melted
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon coconut extract (optional)
3 cups cooked, shredded spaghetti squash, chopped
1 (9 inch) Almond Flour pie shell, baked  (see notes)
1 pinch ground nutmeg (optional)
1 pinch ground cinnamon (optional)

1 1/2 cups whipped cream for garnish (optional)


Preheat oven to 350F.
Beat the Splenda and eggs together in a mixing bowl until light and frothy.
Beat in the butter, lemon juice, and extracts until well blended.
Stir in the spaghetti squash.
Pour the mixture into the prebaked pie shell.
If desired, dust the top with nutmeg and cinnamon.
Bake the pie in preheated oven until a knife inserted in the center comes out clean, 40 to 45 minutes.
Cool on a rack before serving.
Garnish with whipped cream, if desired. 

I recommend and all-nut flour crust.  This is my favorite:

Almond Flour Pie Crust

3 cups almond flour 

2 tablespoons Splenda (optional for sweet crusts)
1/2 teaspoon salt
1/4 teaspoon baking soda
4 tablespoons cold unsalted butter
one large, beaten egg

Combine almond flour, Splenda (optional), salt and baking soda in a medium bowl.
Cut the butter into eight chunks and toss them into the mixture.
Use your fingers to rub the butter into the flour. Do this until the mixture resembles coarse sand and no butter chunk is larger than a pea.
Add the egg all at once and mix it in with your hands until the mixture is moist.
Let the dough chill in the refrigerator for 15-30 minutes.

Pat the dough into a pie plate until it evenly coats the bottom and sides, and smooth the rim of the crust with your fingers.
Chill the crust for another 10 minutes.

If the recipe calls for a prebaked crust:
Preheat the oven to 350 degrees.
Bake on 350 for 15 to 20 minutes.
The crust is done when it is golden brown, slightly puffy, and fragrant.
Set aside on a wire rack until the crust is cool


Cook's Note: Almond meal is not almond flour--it is coarser and mixed with almond skins--but it's cheaper and works quite well in this recipe.

Tomato Bouillon

When most of us be "bouillon" we think of those salty little cubes our mothers added to soup - and it's usually chicken or beef, but Tomato? I recently noticed boxes and jars of Tomato Bouillon mix appearing on the grocery shelves. But rather than all that salt and artificial flavor, I figured why not enjoy nature's bounty?!? Real bouillon is easy to make. Any flavor bouillon is a tasty and light treat and tomato is perfect on these hot summer days. 

Tomato Bouillon

Nutritional Data per serving: (makes 8)
Calories 21
Total Fat 0.1g
Cholesterol 0mg
Sodium 329mg
Total Carbohydrates 5.2g
Dietary Fiber 0.5g
Sugars 4.4g
Protein 0.9g


4 cups tomato juice
1 small bay leaf
1 stalk celery with leaves, chopped
2 Tbs fresh or 2 tsp dried basil
2 Tbs fresh or 2 tsp dried chives
1 tsp fennel seeds
Salt and freshly ground pepper to taste

Combine all ingredients except the garnishes in a saucepan and bring to a boil over moderate heat. Simmer for 5 minutes, stirring occasionally. Strain and serve hot or cold.

Serves 6 to 8

Cook's Notes: Garnish with Greek yogurt, sour cream, chopped fresh chives, parsley, or basil.
Served cold, it becomes the perfect delivery method for some unflavored protein!

Broiled Tomatoes with Smoked Mozzarella

The tomato harvest continues to overwhelm me, so I'm subjecting you to the torture of having to look at plump, ripe luscious tomatoes everyday too. 

1 lg ripe tomato (or enough for 8 1/2 inch slices)
Salt and freshly ground black pepper to taste
1 tsp balsamic vinegar
8 - 1/4 inch thick slices of smoked Mozzarella; (regular mozzarella may be used)

Cut the tomatoes into 1/2 inch slices.
Season with salt and pepper.
Place on a baking sheet.
Add a few drops of balsamic vinegar to each slice.
Top with a slice of mozzarella.
Place under the broiler and cook until the cheese is melted.
Alternately, bake in a preheated 350F oven for 5 to 8 minutes, until the cheese is melted.

Serves 4 to 6

Strawberry Lassi

 My neighbors, transplanted from India, invited us over for a July 4th cookout last night.  It's hot and muggy this time of year in the SE US, but the people of India know a thing or two about beating the tropical heat, and the yogurt-based drinks known as "lassi" are one of their favorite weapons.

This is my take on the brilliant concoction they served.


Strawberry Lassi

1 lb fresh strawberries, hulled and halved
1/2 cup Splenda, or to taste
1/2 tsp ground cardamom
3 cups plain yogurt (regular, not Greek)
1 cup ice cubes

Puree the strawberries, sugar, and cardamom in an electric blender.
Add the yogurt and ice cubes and process until smooth.

Serves 4.

Cook's Notes: My understanding is that this is traditionally made with mango and I'm betting that it would be amazing with fresh peaches as well!