Cookin' with Carol recipes on NBC5 - May 2006

Wilted Spinach Salad

Serves 6

This classic salad is perfect for any season or any reason. A warm bacon-flavored dressing is poured over tender spinach greens, then tossed and topped with hard-cooked eggs and chopped pecans.

8 cups fresh spinach, torn

1/4 cup thinly sliced green onions

Freshly ground black pepper, to taste

3 slices uncooked bacon

1 tablespoon red wine vinegar

2 teaspoons lemon juice

1/2 teaspoon sugar

1/4 teaspoon salt

1 large hard-cooked egg, chopped

1/4 cup chopped pecans

Place torn spinach in a large bowl. Add sliced green onions and freshly ground black pepper. Toss lightly. Cut bacon into small pieces and cook in a skillet until crisp, about 8 to 10 minutes. Do not drain off drippings. Leave bacon in skillet and stir in wine vinegar, lemon juice, sugar, and salt. Remove skillet from heat. Pour warm “dressing” over spinach and toss gently. Top with chopped egg and pecans. Serve immediately.

(Air Date: May 6, 2006)

Blondies

Makes 16

Bake something special for Mother’s Day! This updated classic blonde brownie recipe is easy to make and a great way to teach young cooks about baking techniques.

1 cup flour

1/2 cup chopped pecans

1/2 cup toffee bits (optional)

1/2 teaspoon baking powder

1/4 teaspoon salt

1/8 teaspoon baking soda

1/3 cup butter, softened

1 cup packed light brown sugar

1 egg, lightly beaten

1 teaspoon vanilla extract

1 cup vanilla frosting

In a medium bowl, stir together flour, pecans, toffee bits, baking powder, salt, and baking soda. In a separate medium bowl, using an electric mixer on medium speed, beat together butter and brown sugar until combined. Add egg and vanilla and beat for 15 seconds on low, or until combined. Add flour mixture and beat for 30 seconds, or until combined. Spread mixture in an 8-inch square baking pan and bake in a preheated 350°F oven for 25 minutes, or until a toothpick inserted in the center comes out clean. Let blondies cool thoroughly. Place frosting in a disposable piping bag (or self-sealing bags with the corner snipped) and pipe the frosting in a decorative or random pattern over the blondies. Cut into sixteen 2-inch square serving size pieces and enjoy!

Notes:

You can substitute chopped walnuts for the pecans. You can also substitute (or add) 1/2 cup white chocolate chips for the toffee bits, if desired.

(Air Date: May 13, 2006)

Festive Corn and Bean Salad

Serves 4

With graduations and gatherings upon us, this recipe, using the bounty of fresh corn, is perfect for entertaining. Because there is no mayonnaise in the dressing, this salad is also great for picnics.

2 ears fresh corn, grilled

15-ounce can pinto beans, rinsed and drained

2 Italian plum tomatoes, diced

4-ounce can chopped green chiles, drained

1 tablespoon chopped cilantro

1 teaspoon lime zest

1/4 cup vegetable oil

2 tablespoons lime juice

1 tablespoon white wine vinegar

Salt and pepper to taste

1/2 cup corn chips, crushed

Grill corn according to directions below (for desired results). Let corn cool, then slice kernels from cob using a sharp knife. Place corn in a medium bowl, and stir in pinto beans, plum tomatoes, green chiles, cilantro, and lime zest. Place remaining ingredients, except crushed corn chips, in a jar with a tight fitting lid (or a cocktail shaker!), and shake until combined. Pour dressing over salad and stir to coat. Sprinkle crushed corn chips over salad to serve.

Corn grilling tips:

For a steamed flavor: Soak 8 ears of corn (with husks and silk intact) in cold water to cover for 1 hour. Remove corn from water and shake off any excess water. Grill over medium-high heat, turning every few minutes until corn is tender and husks are slightly charred (about 20 to 25 minutes). Allow corn to cool slightly, and using clean gloves or towels to protect your hands, remove husks and silks.

For a slightly smoky-sweet flavor: Grill 8 ears of corn (with husks and silk intact), that have not been soaked in water, over medium-high heat, turning every few minutes until corn is tender and husks are charred, about 18 to 20 minutes. Allow corn to cool slightly, and using clean gloves or towels to protect your hands, remove husks and silks.

Quick, caramelized, and smoky-flavored cooking method: Remove husks and silks from 8 ears of corn. Rinse corn under cold water. Grill over medium-high heat, turning every few minutes until corn is tender and slightly caramelized, about 8 to 10 minutes.

(Air Date: May 20, 2006)

Mini Burgers with Mushrooms

Serves 8 as party appetizers

These burgers are the perfect size for the holiday weekend gathering, as they cook quickly, and don’t fill you up too fast (so you can sample everything---and still have room for dessert!).

1 pound ground beef chuck

1/4 cup finely chopped onion

4 tablespoons Worcestershire sauce, divided use

1 teaspoon steak seasoning blend

1 tablespoon olive oil

8 ounces sliced mushrooms

Salt and pepper to taste

8 dinner rolls, split in half

In a medium bowl, using your hands, mix together beef, onion, 2 tablespoons Worcestershire sauce, and steak seasoning blend. Shape mixture into 8 round patties. Grill burgers over medium heat for 4 to 5 minutes per side, until the internal temperature of the burgers registers 160°F on an instant-read thermometer. While burgers are cooking, heat a large skillet over medium heat. Add olive oil and swirl to coat bottom of pan. Add mushrooms and salt and pepper to taste, and sauté for 3 to 4 minutes, or until tender. Add remaining 2 tablespoons Worcestershire sauce and sauté for 1 minute, until warmed through. Serve burgers topped with mushrooms in split dinner rolls.

(Air Date: May 27, 2006)