POM Wonderful Pomegranate Juice

This week the people from POM wonderful contacted me and sent me a case of delicious 100% POM Wonderful pomegranate juice. When I was a child we had a pomegranate tree in our neighborhood and would spend a lot of time opening and eating the ruby red averils hidden inside the fruit. We called them Chinese Apples. If any of you know why we called them Chinese Apples I’d love to know.

What we didn’t know then was we were eating one of the earliest cultivated fruits and that some believed that it was the pomegranate, not the apple, that Eve tempted Adam with in the Garden of Eden.

I am so happy that we have pomegranate juice now, saves a lot of red stained fingers. And, did you know, arterial plaque is decreased by up to 30% if you drink just 8 oz. of the tangy juice a day?

I’ve been experimenting with the juice and the whole fruit last week and I will be posting some of those dishes in the weeks to come.

For now, go out and get yourself some POM Wonderful Pomegranate juice………it’s good for you!

Cuban Holiday Ham

Summer is hanging on here in Florida. Feels like temperature today is going to be something like 90 degrees. There is a small cold front moving in this weekend and I'm really looking forward to cooling off, even if it is just for a day or two.

I often make a ham when the weather is hot just so I can use the leftovers during the week. No heating up the kitchen for me, especially when I am patiently waiting for Fall to arrive.

Before we know it the Holiday's will be here and I thought I would share with you my recipe for this Cuban Holiday Ham. It combines some of my favorite Florida flavors oranges, limes and cola. Not only does it taste good, it looks great too!

CUBAN HOLIDAY HAM

1 6-8 Low Sodium Ham
2 Florida Oranges
2-3 Limes
Several Cinnamon sticks
Salt and Fresh ground Black Pepper
1 Tablespoon ground cumin
1 teaspoon apple pie spice
1 12 ounce can cola
1/4 cup dark rum
1/4 cup golden raisins

Preheat oven to 350 degrees

Remove ham from package, rinse and pat dry. Slice oranges and limes into 1/4 inch thick slices. Stack a lime slice on top of each orange slice. Place the fruit stacks onto the ham and secure each with a cinnamon stick.

In a small bowl mix together the cumin, apple pie spice, cola and rum. Pour half of the mixture over the ham, season with salt and pepper.

Place the ham in the preheated oven and bake for 1 hour, basting every 2o minutes. Remove from the oven and let set 15 minutes before serving.

Meanwhile, add the remaining marinade and raisins to a small saucepan over medium heat. Cook gently until thick and bubbly. Transfer the sauce to a small bowl and serve with the ham for passing.

Summer Squash Casserole

When people talk about comfort foods I usually think about cold weather food like mac and cheese or chicken soup. Who says we have to wait for fall to have some good old fashioned comforting food?

This squash casserole is one of my favorite summer time dishes and it makes good use of the yellow crook neck squash that is so abundant. I like to add zucchini when I have it, just to add a little color but it is equally as good with out it.

There is nothing particularly creative or new about this casserole recipe, it's just plain delicious. It is a great side dish that goes with any main course. It' s a crowd pleaser and I have yet to find a kid that doesn't ask for seconds.

Summer Squash Casserole

2 tablespoons canola oil
2 pounds yellow squash, cut into 1/2 inch thick 1/2 moons
1 small yellow onion, diced
1 (10 ounce) can creamy chicken mushroom soup
1 cup mayonnaise
1 tablespoon spicy brown mustard
2 eggs
2 cups shredded sharp cheddar cheese
2 cups fresh bread crumbs

Heat the oil in a large skillet over medium heat. Add the squash and onions. Cook 5 to 6 miutes or until tender.

Meanwhile, combine the soup, mayonnaise, mustard, eggs and 1 1/2 cups cheddar cheese in a large mixing bowl. Add the cooked squash and gently mix until well combined.

Pour into a 2 quart casserole dish and place in a 350 degree oven. Bake 15 minutes.

While casserole is baking, combine the remaining cheese and bread crumbs. After casserole has baked 15 minutes, spread the bread crumb mixture evenly on top and continue baking 15 to 20 minutes or until crumbs are golden brown and casserole is hot and bubbly. Let cool 15 minutes before serving.

Smokey Spanish Turkey and White Bean Flatbread Melt

When I was grocery shopping this week I stumbled upon this great managers sale on fresh Turkey Breast, only $1.79 per pound. What a deal!!!

A lot of times you can get a great deal on whole breasts in the summer because most people think of turkey only around the holidays. I love to get a whole turkey breast in the summer and roast it off. Then I can keep the leftovers in the fridge and have some quick week night meals ready to go.

And the best part is that you only have to heat the kitchen up once. Quick, easy and cool just my kind of summer meal.

Look for a manager's sale in your own local market. There are always some great sales going on and with this recipe in your back pocket you'll have no problem using up a whole breast!

Smokey Spanish Turkey and White Bean Flatbread Melt

2 tablespoons olive oil
1 small onion, diced

1 cup fresh or frozen whole kernel corn
1 tablespoon chili powder
1 tablespoon smoked paprika
1 15 oz. can white beans, rinsed and drained
1 cup diced roasted turkey breast
6 10 inch flat bread wraps
4 cups fresh baby spinach
1 cup shredded sharp cheddar
1 cup shredded manchego cheese

Heat the oil in a medium skillet over medium heat. Add the onion, corn, chili powder, and paprika. Saute 8 to 10 minutes or until onion is softened. Stir in the white beans and turkey breast, heat through. Remove from pan, wipe skillet clean with paper towels.

Return skillet to medium heat. Place on flat bread in skillet and top with some cheddar cheese, spinach, turkey mixture, manchego cheese and top with a flat bread wrap. Cook until lightly toasted, about 4 minutes. Carefully turn and toast the other side. Remove from pan and cut into wedges. Serve warm and enjoy!

Wild Salmon and Broccoli Mini Frittata

You might think that a Heart Healthy lifestyle means giving up some of the things that you really love, like eggs and cheese for example. Well, I am here to tell you that there are so many great tasty products on the market today, that with a little creativity you can still have your eggs and eat them too!

These Wild Salmon and Broccoli Mini Frittatas are a perfect example. They are made with packaged salmon, frozen broccoli and egg beaters. And the Creamy Scallion Sauce is something that you can use for a lot of different things.

Make some of these this weekend, keep them in the fridge and you'll have a quick healthy grab and go breakfast all week. Try chopping them up and stuffing them in a whole wheat pita spread with the scallion sauce.

Wild Salmon and Broccoli Mini Frittatas with a Creamy Scallion Sauce

1 tablespoon olive oil
4 green onions, sliced
2 cups egg beaters

2 tablespoons 1 % milk
1/2 teaspoon fresh ground black pepper
1 (5 oz.) pouch wild salmon, cut into thin strips

1 (10 oz.) box frozen chopped broccoli, thawed

1/2 cup non fat plain yogurt

3 oz. neufachatel cheese (low fat cream cheese) softened

Pre-heat oven to 400. Heat the oil 10-inch non-stick skillet over a medium heat. Add 1/2 of the onions and saute until tender.

Combine egg beaters, milk, and pepper in a large bowl. Whisk well, stir in the salmon, broccoli and sauted onion. Spray a jumbo muffin pan with cooking spray and divide the egg mixture evenly among the cups. Place in pre heated oven and bake 35 to 45 minutes or until eggs are firm.

Whisk together the yogurt, cream cheese. Stir in the remaining green onions.

Serve the frittatas with a dolop of the creamy scallion sauce. Or, spread the sauce inside a whole wheat pita, chop the frittatas and serve as a breakfast sandwich.

Sweet Potato, Broccoli and Black Bean Hash

So, I was out Blog Jogging the other day and found a blog somewhere that had this delicious looking dish displayed. I'm sorry to say that I can't remember where I saw this but the image stuck in my head and was driving me crazy so I just had to attempt it.

I'm not sure how the original recipe was made or if this is even a close reproduction, all I know is that I really liked it. The Fly Rod Gawd however, well lets just say he ate it.

I did this in a single skillet on top of the stove so it was a snap to make. I really like the way the chili seasoning that I used on the sweet potato, flavored the entire dish. It was also a great looking dish. Very colorful and very healthy!

Chili Spiced Sweet Potato, Broccoli and Black Bean Hash

2 Tablespoons olive oil
1 large sweet potato
2 tablespooons chili powder
1 (10 oz) box frozen broccoli florets
1 (15 oz) can black beans, rinsed and drained

Peel and cut the sweet potato into 1/4 inch thick slices, then cut each slice into 4 wedges. Heat the oil in a large skillet over medium heat. Add the chili powder and cook 1 minute, swirling the pan to incorporate the chili powder in the oil. Add the sweet potato and cook 6 to 8 minutes or until. Add the broccoli florets and beans. Reduce heat to low and continue cooking until vegetables are tender.

Cuban Chicken and Black Bean Orzo Salad

The summer is always a challenge to keep my family eating healthy, it's just too easy to stop by the nearest fast food place. As much as we enjoy the occasional burger, I try to keep things like this Cuban Chicken and Black Bean Orzo Salad on hand to stop temptation in her tracks!


It's easy to make up a big batch and keep in the fridge. It just seems to get better the longer it sits. I love the way the tangy dressing soaks into the black beans and orzo. And the crunch from the fresh sweet corn........woooweee! that's some good eatin'

I baked up a batch of boneless skinless chicken thighs for this dish, but you could easily make it with a rotissere chicken from your local deli, or you could use Tyson's Southwestern Chicken Strips. Any way you choose the result is a crispy, tangy refreshing dish perfect for a quick dinner. It is a great dish to take to a cookout, or pack up the leftovers for a refreshing lunch box treat.

Cuban Chicken and Balck Bean Orzo Salad

1 box orzo
1 lb boneless skinless chicken thighs
1 tablespoon chili powder
2 tablespoons canola oil
1/2 cup diced green bell pepper
1/2 cup diced onion
2 teaspoons dried oregano
2 cups fresh sweet corn (use frozen if you must)
1 (15 oz.) can black beans, rinsed and drained
2 tablespoons key lime juice
1/4 cup orange juice
salt and fresh ground black pepper to taste
4 cups fresh spinach leaves

Preheat oven to 375 degrees. Season chicken thighs with chili powder, place on a baking sheet and bake 20 to 25 minutes or until done. Cut into bite sized cubes.

Meanwhile, cook orzo according to package directions, drain.

Heat the oil in a large skillet over medium heat. Add the bell pepper and onion, cook 4 to 5 minutes or until vegetables begin to soften. Add oregano, corn and black beans. Heat through, stir in cooked orzo and chicken. Add key lime juice and orange juice, contiue cooking until all liquid is absorbed. Season with salt and pepper.

Refrigerate for at least 1 hour. Just before serving fold in spinach leaves.