Peanutty Noodles

This Asian inspired dish is full of flavor. You can make it as a side dish or make it a meal by adding shrimp or chicken. The Huz doesn't love peanut flavored concoctions, so I typically make this when he's not around or if I'm taking a dish somewhere...like to bookclub! This month's selection is "Sky Burial: An Epic Love Story in Tibet".

2 carrots, peeled
1 Tbsp canola oil, divided
2 tsp grated peeled fresh ginger or 1/2 tsp ground ginger
3 garlic cloves, minced
1 cup chicken broth
1/2 cup natural-style peanut butter (such as Smuckers)
1/4 cup soy sauce
3 Tbsp rice vinegar
1/2 tsp chili oil
1/2 tsp kosher salt
2 cups red bell pepper strips
1 lb snow peas, trimmed
8 cups hot cooked linguine (about 1 lb uncooked pasta)
1/2 cup chopped fresh cilantro (optional)

Shave carrots lengthwise into thin strips using a vegetable peeler, set aside.

Heat 1 tsp oil in a small saucepan over medium heat. Add ginger and minced garlic; saute 30 seconds. Add chicken broth and next 5 ingredients; stir until well-blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat and keep warm.

Heat remaining 2 tsp oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add bell peppers and snow peas; saute 5 minutes or until tender. Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture and linguine in a large bowl; toss well. Garnish with cilantro if desired. Serves 8.

Cinco de Mayo: Chicken Oaxaca

This dish is one of my favorite chicken recipes from Cooking Light. I've adapted to fit my family's tastes. The dish comes from the restaurant Casa del Sol in Mexico. It is infamously fat laden. Cooking Light came up with their reduced fat version that is just as rich and decadent but will not leave you cursing your Cinco de Mayo celebration. It is delicious served with buttered linguine and garnished with sliced olives and cilantro.

Chipotle Sauce:

1/4 cup hot water

1/2 tsp chicken flavored bouillon granules

2 to 4 canned chipotle chiles in adobo sauce (depending on heat preference)

*These are found in most grocery stores in the Latin food section

3/4 cup reduced-fat sour cream

1 Tbsp lime juice

Chicken:

1 peeled avocado, cut in 6 wedges

1 Tbsp lime juice

6 skinless, boneless chicken breast halves

3/4 cup shredded Monterey Jack cheese

1/2 tsp salt

1/8 tsp white pepper

2 Tbsp flour

3 large egg whites, lightly beaten

1 cup seasoned breadcrumbs

2 Tbsp canola oil

To prepare chipotle sauce, combine first 3 ingredients in a blender; blend until smooth. Pour sauce into a bowl, stir in sour cream and 1 Tbsp lime juice.

To prepare chicken, toss avocado with 1 Tbsp lime juice. Make a "pocket" in each chicken breast half by slicing a horizontal slit with a thin, sharp knife into the thickest portion of the breast. Stuff 1 avocado wedge and 2 Tbsp cheese into each pocket. Sprinkle chicken with salt and pepper and dredge in flour. Dip chicken in egg whites and then dredge in breadcrumbs.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; saute 6-7 minutes on each side or until done.

To serve, top each chicken breast with approximately 3 Tbsp chipotle sauce.

Almond Joy Cake

One of my most favorite flavor combinations is coconut and chocolate. And why not add cake to that mix? You can't go wrong with this cake. It's easy to make and will put a smile on the faces of whom you serve it to. If you like the candy bar, you'll LOVE this!

1 Devil's food cake mix

1 small box instant chocolate pudding mix

4 eggs

1 cup water

1/3 cup vegetable oil

2 cups sugar, divided

1 (14 oz) bag sweetened, flaked coconut

1 1/2 cups evaporated milk, divided

1 cup milk chocolate chips

24 large marshmallows

1/2 cup butter

2/3 cup sliced almonds

Blend cake mix and pudding mix together. Add eggs, water and oil; mix thoroughly. Spread batter into the bottom of a 9x13-inch greased and floured pan. Bake at 350 degrees for 22-28 minutes or until toothpick tested in center comes out clean. Allow to cool completely. Melt marshmallows with 1/2 cup sugar and 1 cup evaporated milk. Bring to a boil, stir until sugar is dissolved. Add coconut and mix well. Pour over cooled cake. Let coconut layer cool and set up before next layer. Bring remaining 1 1/2 cups sugar, remaining 1/2 cup evaporated milk and 1/2 cup butter to a boil. Stir until sugar is completely dissolved. Stir in chocolate chips and blend until creamy. Spread over coconut layer. Immediately sprinkle top of chocolate layer with sliced almonds. Allow chocolate to set up before serving.

Greek Turkey Burgers with Garlic Yogurt Sauce

It's warming up and time to pull out the grill. Here's a main course that is lighter, healthy and oh so satisfying with its unique flavor combination.

For Burgers:
1 lb lean (93%) ground turkey
1/4 cup plain yogurt
1/4 cup seasoned dry bread crumbs
1 egg, lightly beaten
1/4 cup crumbled feta cheese
1 garlic clove, pressed
1/2 tsp dried oregano leaves
1/4 cup finely chopped onion

For Sauce:
2/3 cup plain yogurt
2 Tbsp finely chopped onion
1/4 tsp dried oregano leaves
1 garlic clove, pressed
1 tsp sea salt
1/8 tsp ground black pepper
red onion

To make burgers, combine first four ingredients. Mix well. Stir in remaining ingredients. Form 6 patties (about 1/2-inch thick). Grill over medium heat until meat is not longer pink in the center, approximately 10-12 minutes. Turn only once. Meanwhile, combine the ingredients for the yogurt sauce and serve a generous spoonful with hot burgers. Garnish turkey burgers with thinly sliced cucumbers, lettuce, tomatoes, sprouts, red onion, if desired. These are delicious on whole wheat buns or in pita pockets.

Fresh Ground Pepper

You probably all cook instinctively - you probably don't measure fresh ground pepper - I know I don't. But I did recently learn this from Cooking Light. 10 full cranks of the pepper mill produces about 1/4 teaspoon fresh ground pepper. So now you know!

Maple-Oatmeal Scones

These are absolutely heavenly! They are perfect for a weekend breakfast or brunch. The dough can even be made ahead and then baked when the time calls. They are full of flavor - make sure you use only pure maple syrup - worth the extra couple of dollars. I adapted the recipe from Ina Garten's Barefoot Contessa cookbook. If you've ever perused her pages you'll know exactly what I'm talking about...the woman loves butter! So does this girl, however my thighs do not. So I have reduced the fat but all the flavor remains. These will not disappoint!

Scone
3 1/2 cups all-purpose flour
1 cup whole wheat flour
1 cup quick-cooking oats
2 Tbsp baking powder
2 Tbsp granulated sugar
Dash salt
3 sticks cold butter, diced
2/3 cup cold buttermilk
1/2 cup pure maple syrup
4 extra-large eggs plus 1 egg beaten with 1 Tbsp milk for egg wash

Glaze
1 1/2 cups powdered sugar
1/2 cup pure maple syrup
1 tsp vanilla extract

In a bowl of an electric mixer, combine flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-sized pieces. Combine the buttermilk, maple syrup and eggs; add quickly to the flour-and-butter mixture. Mix until just blended. Do not overmix. The dough will be sticky.

Dump the dough out onto a well-floured surface. Flour a rolling pin and roll the dough to approx 1-inch thick. You will see lumps of butter in the dough. Cut into 3-inch rounds with a plain biscuit cutter and place on a lightly greased baking sheet.

Brush the tops with the egg wash. Bake at 400 degrees for 20-25 minutes until the tops are crisp and the insides are done.

To make glaze, whisk the powdered sugar, maple syrup and vanilla together until smooth. Allow the scones to cool at least 5 minutes before drizzling each scone with glaze.

Makes about 20 scones.

Favorites: Sliced Lemon-Pistachio Chicken Over Greens

This is one of my favorite light meals. You can't beat the flavor of the pistachio-encrusted chicken and the zing of the lemony dressing. A perfect dish for spring!

3/4 cup cornflakes

2 Tbsp pistachios, toasted

1 tsp grated lemon rind

1 tsp salt, divided

1/2 tsp black pepper, divided

4 (4 oz) skinned, boned chicken breast halves

1 Tbsp honey

6 cups spring greens

1 Tbsp fresh lemon juice

1 tsp olive oil

Combine cornflakes, pistachios, lemon rind, 1/2 tsp salt and 1/4 tsp pepper in a food processor; pulse until coarsely ground. Place crumb mixture in a shallow dish.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap (or wax paper). Flatten to 1/4-inch thickness using a meat mallet or rolling pin. Brush the chicken with honey. Dredge the chicken in crumb mixture.

Heat a large nonstick skillet coated with cooking spray over medium heat. Add chicken and saute 5 minutes on each side or until done. Slice chicken into strips; set aside.

Place salad greens in a large bowl. Combine remaining 1/2 tsp salt, remaining 1/4 tsp pepper, lemon juice and oil and drizzle over salad greens, tossing gently to coat.

Divide the salad greens and chicken evenly among 4 plates. Serve immediately.