Featured Chef

Corn is in season, and there are a variety of ways to cook it. It’s a good thing, because cooked sweet corn has great antioxidant activity, which can potentially reduce the risk of heart disease and cancer. This month’s featured chef, Tracie Brooks, shares one of her favorite corn recipes.

"Since February is also Valentine’s Day month, this Strawberry Salad recipe pairs perfectly with Corn-Stuffed Chile Rellenos. This makes a wonderful Valentine’s Day menu; all you have to do is add a grilled meat, bread and dessert" (Tracie Brooks).

Corn-Stuffed Chiles Rellenos with Walnut Cream Sauce
10 large poblano chile peppers
6 medium ears fresh corn
2 cups shredded Havarti cheese
2 cups shredded Monterey Jack cheese
Walnut Cream Sauce

Wash and dry peppers, then rub with olive oil; place on an aluminum foil-lined baking sheet. Roast in a preheated 350 degree oven for 25 minutes. Remove from the oven and immediately place in a brown paper bag to steam for five minutes. Peel peppers, keeping the stems intact. Split one side of each pepper. Carefully remove and discard the membranes and seeds. Set aside.

Remove husks and silks from the corn, and wrap each ear in waxed paper. Microwave on high 12 to 14 minutes or until done, turning the corn every 4 minutes. Cool. Cut the corn from the cob, reserving ¼ cup. Combine the corn and cheeses; spoon the mixture down the split side of each pepper. Arrange the peppers in a lightly greased baking dish. Bake at 350 degrees for 10 minutes, or until thoroughly heated. Top with Walnut Cream Sauce, and sprinkle with reserved corn.

Walnut Cream Sauce
1-8 ounce package cream cheese, softened
1/3 cup milk
1/2 cup chopped walnuts, toasted

Process the cream cheese in a food processor until smooth. Add milk and continue processing until combined. Add the walnuts and process 20 seconds or until walnuts are finely chopped. Transfer mixture to a small saucepan. Cook over low heat, stirring occasionally, until heated (do not boil).

Strawberry Salad with Cinnamon Vinagrette
1/3 cup olive oil
1/3 cup raspberry vinegar
3 tablespoons sugar
½ teaspoon Tabasco
½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ teaspoon ground cinnamon
2 heads romaine lettuce, torn into bite size pieces
1 11-ounce can mandarin oranges, drained
1 pint strawberries, stemmed and sliced
1 small red onion, peeled and thinly sliced
1 avocado, peeled, seeded, and sliced
½ cup coarsely chopped regular toasted pecans or candied chili pecans

In a jar or cruet, combine the olive oil, vinegar, sugar, Tabasco, salt, pepper and cinnamon. Shake well and chill. In a large bowl, combine lettuce, oranges, strawberries and onion. Add half of the chilled dressing and toss to coat. Arrange slices of avocado and the chopped pecans on top. Pass remaining dressing. Yield: 8-10 servings

Easy Corn Pudding
4 (15 1/4-ounce) cans whole kernel corn, drained and divided
½ cup all-purpose flour
1/3 cup sugar
6 tablespoons butter, melted
2 tablespoons yellow cornmeal
1½ cups milk
4 large eggs
½ teaspoon salt

Process 1 can of corn, the flour and the next 6 ingredients in a blender or food processor until smooth, stopping to scrape down the sides. Transfer to a bowl; stir in remaining 3 cans of corn. Pour mixture into a lightly greased 9x13 inch dish. Bake at 350 degrees for 35 minutes or until the center is set. Yield: 15 servings

Creamy Pesto Pasta

This pasta makes me so very happy. There’s nothing like it. It’s beside the fact that we’re in love with basil. The creamy texture and strong sausage flavor pair perfectly with the pesto’s fresh appeal. If the men in your life are afraid of pesto, the sausage will seal the deal. This delicious dish will become a staple in your home.

Ingredients:
2 cups fresh basil
1/4 cup toasted almonds
1/2 cup olive oil
1/2 cup + 2 tablespoons mozzarella cheese
6 ounces rotini pasta
1/2 pound Polish sausage, grilled

Instructions:
While pasta is boiling according to package directions, blend basil, almonds, olive oil and 2 tablespoons mozzarella cheese in a food processor. After draining pasta, toss with basil pesto and 1/2 cup mozzarella. Top with Polish sausage and serve.

Heavenly Butterscotch Bars

I would never lie to you. These butterscotch bars are divine. I'm of the mindset that butterscotch can be slightly overwhelming, but these little squares of heaven are perfect. Just the right amount of chewy, just the right amount of sweet.

Here's the best news: I got the recipe from a Cooking Light cookbook and only altered it a little. These beauties have 142 calories, 4.3 grams of fat, 1.6 grams protein and 24 carbohydrates per bar. Make a batch of these and you don't have to sacrifice your New Year's diet.

Makes: 16 bars
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup butter or stick margarine, softened
2 large egg whites
1/2 teaspoon vanilla extract

1/2 teaspoon almond extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Cooking spray
1/2 cup butterscotch morsels

Preheat oven to 350°. Beat sugars and butter at medium speed of a mixer until well-blended (about 4 minutes). Add egg whites, vanilla and almond; beat well.

Combine flour, baking powder, and salt; stir well with a whisk. Add flour mixture to sugar mixture; beat at low speed just until blended.

Spread batter evenly into an 8-inch square baking pan coated with cooking spray; sprinkle evenly with morsels. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

Chicken Cassoulet

Need a quick and easy meal for a busy weeknight? This cassoulet is the perfect hearty meal for chilly winter evenings. My family loves it. Throw it together in the morning, and when you get home from work, you'll walk into a house filled with the fragrant aroma of basil and oregano. You'll feel like you've just stepped into a quaint little restaurant in France.

2 cans navy beans, drained

2 1/2 - 3 pounds boneless, skinless chicken thighs

1/2 pound cooked polish sausage

1 - 11 ounce can tomato juice

1 tablespoon Worcestershire sauce

1 teaspoon instant beef or chicken bouillon

1/2 teaspoon basil

1/2 teaspoon oregano

1/2 teaspoon paprika

1 small bag of baby carrots

1/2 cup chopped celery

1/2 cup chopped onion

Place carrots, celery and onion in the bottom of a 4 quart crockpot. Arrange chicken pieces and sausage on top. In a medium mixing bowl, combine beans, tomato juice, Worcestershire sauce, bouillon and spices. Pour over meat and vegetables. Cover and cook on low heat for 6-8 hours or on high heat for about 4 hours. Serve in bowls.

Will feed a family of 6.

Easy Lasagna

My mom made this lasagna for Christmas Eve, and it was delicious. It's basic, quick and rewarding.

I made it for company last night, and I decided to divide the recipe. I made it in two 9" square pans, using tomato sauce for one and alfredo sauce for the other. Both were perfect, and it was fun to have options.

Hope you enjoy it!

1 pound ground beef
1 large jar Prego sauce
10 uncooked lasagna noodles
16 oz. ricotta cheese
4 cups shredded mozzarella cheese
Parmesan cheese

Brown meat in a large skillet. Drain fat; add tomato sauce and let simmer 10 minutes. In a 9x13" baking dish, layer as follows: 1 1/2 cups sauce mixture, 5 uncooked noodles, half cheeses, half remaining sauce mixture, remaining noodles, remaining cheeses. Top it off with final sauce mixture. Sprinkle with Parmesan cheese. Cover tightly with foil and cook on a baking sheet for 50 minutes at 350. Let cool 15 minutes before serving.