Heather's Florida Kitchen

Seasonally inspired easy recipes for the home cook.
Spinach Stuffed Eggs

Spinach Stuffed Eggs

Spinach Stuffed Eggs (Photo courtesy American Egg Board)

Spinach Stuffed Eggs (Photo courtesy American Egg Board)

Spinach Stuffed Eggs is a welcome potluck platter. Make a dozen hard-boiled eggs on Sunday for a grab-and-go snack during the weekdays. To hard boil eggs, the American Egg Board recommends these three steps:

    • Place eggs in saucepan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling.
    • Remove from burner. Cover pan. Let eggs stand in hot water about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large).
    • Drain immediately and serve warm. Or, cool completely under cold running water or in bowl of ice water, then refrigerate.

Spinach Stuffed Eggs
Yield: 12 servings

12 large hard-cooked eggs, peeled
3/4 cup frozen chopped spinach, cooked and thoroughly drained
3 ounces cream cheese, softened
1/3 cup freshly grated Parmesan cheese
1/3 cup sour cream
2 tablespoons chopped green onions
1/2 teaspoons seasoned salt (optional)
1/8 teaspoon cayenne pepper
Fresh dill sprigs for garnish

1. Cut eggs in half lengthwise. Remove, mash and reserve yolks.
2. Mix together spinach, cream cheese, Parmesan cheese, sour cream, green onions, mashed yolks, salt and pepper.
3. Spoon or pipe mixture into egg whites. Garnish with fresh dill. Refrigerate until ready to serve.
SOURCE: American Egg Board.

Morning Mix recipe: Pasta with Chicken, Corn and Tomatoes

Morning Mix recipe: Pasta with Chicken, Corn and Tomatoes

Pasta with Chicken, Corn and Summer Tomatoes (photo courtesy National Chicken Council)

Pasta with Chicken, Corn and Summer Tomatoes (photo courtesy National Chicken Council)

Pasta with Chicken, Corn and Tomatoes is a quick meal that can be on the table in about 30 minutes — and that’s why it’s
Orlando’s WOMX Mix 105.1 morning show’s Recipe of the Week. Busy, active lifestyles require meal planning inspiration that can keep the household fueled and coming back to the table.  Every Thursday, you can find more recipes exclusively for Mix105.1’s Morning Mix here and at the radio station’s website.

Pasta with Chicken, Corn and Tomatoes
Yield: 8 servings

2 pounds boneless, skinless chicken breasts sliced crosswise into ½-inch slices
Coarse salt and freshly ground pepper to taste
1 pound linguine
2 tablespoons olive oil
4 slices pancetta, diced
1 cup low-sodium chicken broth
1 1/2 cups fresh corn kernels, cooked and removed from cob (may substitute with frozen corn)
2 cups diced fresh tomatoes
1/2 cup julienned basil, plus a few whole leaves for garnish

1. Cook linguine according to package directions. Drain but do not rinse.
2. While linguine cooks, season chicken slices with salt and pepper. Heat olive oil in a large skillet over medium high heat. Add chicken slices and sauté until golden brown, about 5-6 minutes. Remove chicken from skillet to a bowl and reserve.
3. To same pan, add pancetta and sauté for 2-3 minutes or until browned. Remove from pan and reserve. Add broth to pan, raise heat to high and bring to a boil. Reduce for 2-3 minutes. Add corn, tomato, and chicken to pan, reduce heat to low and heat through for one minute. Cover and remove from heat until pasta is finished cooking.
4. Pour cooked pasta into chicken mixture. Toss until well combined. Place in serving bowl, sprinkle with reserved pancetta, and serve garnished with basil leaves.
SOURCE: National Chicken Council

Honey Baked Chicken

Honey Baked Chicken

Honey Baked Chicken (Photo courtesy National Honey Board)

Honey Baked Chicken (Photo courtesy National Honey Board)

Honey Baked Chicken is a recipe to file away for busy weeknight meals. Add a fresh green salad and call everyone to the table.

Honey Baked Chicken
Yield: 6-8 servings

2 1/2 – 3-pounds skin-on, bone-in chicken thighs and drumsticks
1 cup all-purpose flour
2 large eggs
1 1/2 cups panko breadcrumbs
1 1/2 cups plain breadcrumbs
1/4 cup avocado oil
Coarse salt and freshly ground black pepper to taste
For the glaze:
1 cup local honey
3/4 cup freshly squeezed orange juice
1/4 cup low-sodium soy sauce
2 garlic cloves, finely minced
2 teaspoons hot sauce, or to taste
Coarse salt and freshly ground black pepper to taste
Fresh parsley for garnish

1. Heat oven to 400F.
2. Set up a breading station with 3 shallow bowls, filling one with the flour, one with the eggs and the last with the panko, plain breadcrumbs and avocado oil. Season each with salt and pepper. Mixing together to combine. The texture of the breadcrumbs should feel and look like wet sand.
3. Rinse and pat dry the chicken, season generously on both sides with salt and pepper. Starting with the flour, dredge on both sides, move on to the egg to coat even and then cover with breadcrumbs. Transfer to a 9-by-13-inch baking pan. Repeat with remaining pieces of chicken. Bake the chicken for 25 minutes.
4. While the chicken is baking, in a medium saucepan combine the honey, orange juice, soy sauce, minced garlic, hot sauce, pepper and salt. Bring to a boil and reduce down slightly.
5. After 25 minutes, remove the chicken from the oven, using tongs turn oven and lower the temperature to 350F. Pour over the glaze, leaving about a quarter of the mixture in the saucepan. Return the chicken to the oven and continue to bake for another 10 minutes.
6. Place the saucepan with the remaining glaze back on the burner, bring to a boil and continue to reduce until it is a nice thick syrup.
7. Once the chicken has finished cooking, transfer to a serving platter and pour the cooked down glaze over the top. Sprinkle chopped parsley over the top and serve.
SOURCE: National Honey Board

Scallop Linguine with Wine and Parsley

Scallop Linguine with Wine and Parsley

Scallop Linguine with Wine and Parsley (Photo courtesy WholeFoodsMarket.com)

Scallop Linguine with Wine and Parsley (Photo courtesy WholeFoodsMarket.com)

Scallop Linguine with Wine and Parsley is dish that can be served for family supper or at a casual dinner party. When searching for recipes, sometimes inspiration can come from the places where you buy most of your ingredients. Most major supermarkets are treasure troves of in-store and online line menu suggestions. Just search for “recipes” at the websites of some of your favorite stores.

Scallop Linguine with Wine and Parsley
Yield: 8 servings

1 pound linguine (regular, whole wheat or gluten-free)
1/2 teaspoon fine sea salt
2 tablespoons extra-virgin olive oil, divided
1 red onion, chopped
4 cloves garlic, sliced
1 1/2 pound bay scallops, side muscle removed
1 cup dry white wine
1 1/2 teaspoon Dijon mustard
1/2 cup chopped fresh flat-leaf parsley
1/2 teaspoon ground black pepper
Freshly grated Parmesan for serving
Crushed red chili flakes to taste for serving
Lemon or lime wedges for serving

1. Bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente. Drain and toss with 1 tablespoon of the oil; set aside and keep warm.
2. Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add onion and garlic and cook, stirring frequently, until onion is softened, about 5 minutes. Add scallops, salt and pepper and cook, stirring, for 2 minutes more. Stir in wine and mustard; simmer until scallops are cooked through and some liquid has evaporated, about 3 minutes. Remove from heat and stir in parsley. Transfer reserved linguine to a platter and top with scallops and sauce.
3. At the table pass grated Parmesan and red chili flakes.
SOURCE: WholeFoodsMarket.com

Soy-Glazed Soba Noodles with Steak and Vegetables

Soy-Glazed Soba Noodles with Steak and Vegetables

Soy-Glazed Soba Noodles with Steak and Vegetables  (Photo courtesy pastafits.org)

Soy-Glazed Soba Noodles with Steak and Vegetables (Photo courtesy pastafits.org)

Soy-Glazed Soba Noodles with Steak and Vegetables adds a healthful Japanese flair to menu planning. Soba noodles are made with buckwheat flour and make a good base stir-fries and salads. The gluten-free pasta looks a lot like spaghetti but has a nuttier flavor.

Soy-Glazed Soba Noodles with Steak and Vegetables
Yield: 4 servings

6 ounces soba noodles (100 percent buckwheat is gluten-free pasta)
2 tablespoons cornstarch
1/4 cup sugar
1/4 cup low-sodium soy sauce (or tamari sauce for gluten-free)
3 tablespoons rice wine vinegar
2 tablespoons sesame oil
1 tablespoon sriracha sauce
2 tablespoons grated ginger
1 tablespoon vegetable oil, divided
8 ounces flank steak
1 cup sliced onion
1 cup julienned red pepper
2/3 cup shelled edamame
8 cups chopped spinach leaves

1. Bring a large pot of salted water to the boil. Cook the soba noodles according to package directions. Drain and reserve.
While the noodles are cooking, make the sauce by whisking together the cornstarch, sugar, soy sauce, rice wine vinegar, sesame oil, sriracha sauce, ginger and 1 cup water. Reserve.
2. Heat a grill pan or outdoor grill over medium high heat. Sprinkle flank steak with salt and pepper and brush with 1 tsp. of the vegetable oil. For medium rare, place steak on the grill and cook until nicely charred and also golden brown, about 2 minutes, flip and repeat on the second side. Allow the meat to rest.
3. Heat a large sauté pan over medium-high heat. Add the remaining 2 tsp. vegetable oil and sauté the onions and peppers until beginning to brown, about 5 minutes. Add the edamame and spinach and stir to wilt the spinach, about 1 minute. Add soba noodles and the reserved sauce. Mixture will bubble and thicken. Toss everything together. Divide between 4 bowls. Slice the meat very thinly against the grain. Arrange the meat over the top of the noodles.
SOURCE: Pastafits.org

Deconstructed Spring Roll Salad

Deconstructed Spring Roll Salad

Deconstructed Spring Roll Salad (Photo: Monet Moutrie from Anecdotes & Applecores)

Deconstructed Spring Roll Salad (Photo: Monet Moutrie from Anecdotes & Applecores)

Deconstructed Spring Roll Salad is a great recipe from Monet Moutrie’s Anecdotes & Applecores. All the elements of a restaurant spring roll come to life in this easy appetizer. Pork chops are marinated in a mixture of classic Asian ingredients that also doubles as a flavorful dressing.

Deconstructed Spring Roll Salad
Yield: 12 servings

2 tablespoons Thai Kitchen Premium Fish Sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 tablespoons granulated sugar
1 tablespoon McCormick Gourmet Chives
1 tablespoon soy sauce
1 tablespoon Thai Kitchen Sweet Red Chili Sauce
2 boneless pork chops, 1/2-inch thick
12 wonton wrappers
1/2 cup shredded carrots
5 cups spring mix salad greens

1. Mix fish sauce, vinegar, sesame oil, sugar, chives, soy sauce and chili sauce in small bowl with wire whisk until well blended. Reserve 1/2 of the vinaigrette. Place pork chops in sealable plastic bag or glass dish. Add remaining vinaigrette; toss to coat well. Refrigerate 30 minutes
2. Preheat oven to 400F. Spray both sides of wonton wrappers with no stick cooking spray. Place a 12-cup muffin tin upside down. Press a wonton wrapper around the outside of each muffin cup. Bake 3 to 5 minutes or until wonton wrappers are lightly browned. Cool on wire rack
3. Grill or broil pork chops until desired doneness. Cool slightly. Cut into thin strips. Mix salad greens, pork and carrot in large bowl. Add reserved vinaigrette; toss to coat well. Fill wonton cups with salad mixture. Serve immediately.
SOURCE: MCCORMICK & CO.

Curry-Lime Chicken Thighs with Tomato-Lima Bean Salsa

Curry-Lime Chicken Thighs with Tomato-Lima Bean Salsa

Curry-Lime Chicken Thighs with Tomato-Lima Bean Salsa (Photo courtesy National Chicken Council)

Curry-Lime Chicken Thighs with Tomato-Lima Bean Salsa (Photo courtesy National Chicken Council)

Curry-Lime Chicken Thighs with Tomato-Lima Bean Salsa is today’s Morning Mix Recipe of the Week. I have always believed that the more the merrier in Heather’s Florida Kitchen! Each Thursday I team up with the fabulous folks over at Orlando’s WOMX Mix 105.1 to help the Morning Mix listeners and Heather’s Florida Kitchen readers find new inspirations for meal planning. This dish is great for spring and summer gatherings. The rich flavor of the chicken and the wonderful texture and seasonings for the salsa are a wonderful combination.

Curry-Lime Chicken Thighs with Tomato-Lima Bean Salsa
Yield: 4 servings

1 1/2 to 2 pounds chicken thighs
1 cup plain Greek yogurt
1 teaspoon fresh ginger, minced
1 teaspoon curry powder
Juice of 1 lime
1 cup red cider vinegar
1 cup water
2 teaspoons pickling spices
3 teaspoons salt, divided
1 tablespoon sugar
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon celery seed
1 1/2 cups lima beans, cooked in water for 4 minutes, then drained and cooled
2 cups diced fresh tomatoes
1 small sweet onion, diced
1/4 cup freshly-chopped cilantro

1. Combine yogurt, ginger, curry powder and lime juice. Add chicken thighs and turn to coat with yogurt mixture. Allow to marinate in refrigerator 1 to 4 hours.
2. In small saucepan, combine vinegar and water; add pickling spices, 2 teaspoons salt, sugar, red pepper flakes and celery seed. Bring to a boil, then lower heat and simmer for 5 minutes.  Remove from heat and cool.
3. Place lima beans, tomatoes and onion in container. Using a fine mesh sieve, pour the warm vinegar mixture through it and into the vegetable mixture. Add cilantro.  Cover and chill at least 1 hour and up to 2 days.
4. Prepare grill or broiler. Remove chicken from marinade, draining excess. Season thighs on both sides with remaining teaspoon salt. Place chicken on grill or under broiler to sear. Turn over once until well browned, cooking for a total of 6-8 minutes. Continue to cook chicken, turning to avoid burning. Grill or broil chicken until it reaches an internal temperature of 170º F, about another 15 to 20 minutes.
5. Using a slotted spoon, place about 1/3 cup salsa on each plate and place a grilled thigh next to the salsa.
SOURCE: National Chicken Council

Apple Cinnamon Breakfast Cheesecake

Apple Cinnamon Breakfast Cheesecake

Apple Cinnamon Bacon Breakfast Cheesecake (Photo courtesy Martha White test kitchens)

Apple Cinnamon Bacon Breakfast Cheesecake (Photo courtesy Martha White test kitchens)

Apple Cinnamon Breakfast Cheesecake is a great option for graduation party brunches or to kick off a Sunday Fun-day. Add a fresh green salad with seasonal Florida fruits. Have bloody Marys and mimosas for adults and fruit juices and fresh-brewed iced tea for younger guests.

Apple Cinnamon Breakfast Cheesecake
Yield: 10 servings

1 (7-ounce) package Martha White Apple Cinnamon Flavored Muffin Mix
4 tablespoons butter
1/2 pound bacon
1 small yellow onion, finely chopped
12 ounces cream cheese, softened
4 large eggs
8 ounces (1 cup) ricotta cheese
1/2 cup heavy cream
1 teaspoon salt
1/8 teaspoon black pepper

1. Heat the oven to 400F. Line the bottom of a 9-inch spring-form pan with parchment paper. Remove 3 tablespoons muffin mix. Set aside.
2. Combine remaining the mix and butter in a medium bowl. Mix with fork or fingers until crumbly. Press into bottom of prepared pan. Place on rimmed baking pan. Bake 10 minutes. Cool.
3. Cook bacon until crispy, reserving the fat. Cook the onion in bacon fat 5 minutes or until soft. Remove onion with a slotted spoon to drain excess fat. Crumble bacon into small pieces.
4. Beat cream cheese in large bowl with electric mixer at medium-high speed until smooth. Beat in eggs one at a time until smooth. Beat in ricotta, cream, salt, pepper and reserved muffin mix at low speed until well blended. Stir in onion and bacon gently with spatula. Pour over cooled crust. Place on rimmed baking pan.
5. Bake 15 minutes. Reduce heat to 325°F. Do not open oven door. Bake 1 hour longer or until center is set. Cool at least 30 minutes before removing from pan. Serve warm or at room temperature.
SOURCE: Martha White Test Kitchens

Sweet Yellow Cornbread, Sausage and Tomato Pie with Garlic Cream

Sweet Yellow Cornbread, Sausage and Tomato Pie with Garlic Cream

Sweet Yellow Cornbread, Sausage and Tomato Pie with Garlic Cream (Photo courtesy Martha White)

Sweet Yellow Cornbread, Sausage and Tomato Pie with Garlic Cream (Photo courtesy Martha White)

Sweet Yellow Cornbread, Sausage and Tomato Pie with Garlic Cream puts me back in the convenience foods confessional again. I love to bake from scratch but there are many go-to brands that make my meal planning and food preparation easy. File this under brunch in your recipe file.

Sweet Yellow Cornbread, Sausage and Tomato Pie with Garlic Cream

Yield: 8 servings

Cornbread:
1/2 pound sweet Italian sausage, casing removed
6 tablespoons extra-virgin olive oil, divided
1 pint (2 cups) grape tomatoes, halved
1/2 cup chopped sweet onion
1 tablespoon sugar
1 teaspoon dried Italian seasoning, divided
2 (7-ounce) packages Martha White Sweet Yellow Cornbread & Muffin Mix
1/4 cup freshly grated Parmesan cheese
1/2 cup milk
1/2 cup sour cream
3 large eggs, lightly beaten
Garlic cream drizzle:
1/4 cup plus 2 tablespoons heavy cream
1 teaspoon Martha White Self-Rising or Plain Enriched Corn Meal
2 cloves garlic, crushed
2 fresh basil leaves
1/4 cup sour cream
2 tablespoons freshly grated Parmesan cheese
1/4 teaspoon coarse salt
1/4 teaspoon ground black pepper
Fresh basil, cut into thin strips and shaved Parmesan cheese for garnish

1. Heat oven to 375F. Brown sausage over medium heat in 10-inch cast-iron skillet, breaking up meat with wooden spoon. Drain on paper towels. Add 2 tablespoons olive oil to pan along with tomatoes, onions, sugar and 1/2 teaspoon Italian seasoning. Cook, stirring occasionally, until tomatoes and onions begin to caramelize, about 8 minutes. Spread tomato mixture evenly over bottom of pan. Spoon sausage evenly over top.
2. Stir together cornbread mix, 1/4 cup grated parmesan, 1/2 teaspoon Italian seasoning, milk, sour cream, eggs and 4 tablespoons olive oil until smooth. Pour over hot mixture in skillet. Bake 20 to 25 minutes or until golden brown. Let stand 5 minutes before inverting onto serving plate. If any tomatoes or onions stick to bottom of pan, replace on cornbread.
3. Stir together 1/4 cup heavy cream, corn meal, garlic and basil leaves in 1 cup microwave safe measuring cup or bowl. Heat on high in microwave for 45 to 60 seconds or until mixture boils. Discard garlic and basil. Whisk sour cream, 2 tablespoons grated Parmesan cheese, salt and pepper in small bowl. Add to cream mixture. Add 1 to 2 tablespoons cream if needed to make it a drizzle consistency. Sprinkle cornbread with shaved Parmesan cheese and strips of basil. Serve with garlic cream drizzle.
SOURCE: Martha White test kitchens

Chicken Frittata

Chicken Frittata

Chicken Frittata (photo courtesy National Chicken Council)

Chicken Frittata (photo courtesy National Chicken Council)

Chicken Frittata is good recipe to file away for weekend brunches. The National Chicken Council recommends consistently following safe food handling practices, whether making a meal for yourself or family and friends. That’s because all raw agricultural products – whether it’s produce, fruit, meat, or poultry – could contain bacteria that might make someone sick. But, there are steps home cooks can take in the home to reduce the risk. Just keep in mind four simple words – clean, separate, cook and chill.

Chicken Frittata
Yield: 6 servings

4 cups cooked, diced chicken
8 large eggs
Coarse salt and freshly ground black pepper to taste
1/2 cup ricotta cheese
2 tablespoons butter
1/2 cup shallots
1 red bell pepper, diced (about 1 cup)
5 ounces baby arugula
1/4 cup freshly grated Parmesan cheese

1. Preheat oven to 350F.
2. In medium bowl, whisk eggs. Season with salt and pepper. Add ricotta cheese and stir, leaving cheese in small chunks.
3. In 12-inch nonstick frying pan, melt butter over medium heat. Add shallots and saute 4-5 minutes until softened. Add red peppers and sauté 4 minutes. Add half of the arugula and cook to wilt, turning with tongs. Add remaining arugula and wilt in same manner. Stir in chicken to combine with vegetables.
4. Pour egg mixture into pan with vegetables and chicken. Sprinkle with Parmesan cheese. Cook over medium heat for about 10 minutes, or until edges of frittata are set.
5. Place pan in oven and bake for 20 minutes. Remove frittata and allow to rest for 5 minutes before slicing and serving.
SOURCE: National Chicken Council