Spicy Chipotle Chicken Burgers

1 1/2 pounds ground chicken

1/3 cup minced onion

1/3 cup breadcrumbs or panko

1-2 tablespoons pureed chipotle peppers in adobo sauce

Juice from 1/2 lime

1 teaspoon salt

Combine all ingredients in a mixing bowl.  Mix well with a wooden spoon or spatula, until all ingredients are evenly combined.  Form 4 patties.

Cook on a grill or in a pan over medium heat until cooked through, about 5 to 6 minutes per side or until inside reaches 165 F on an instant-read thermometer.

Makes 4 burgers.

From WillCookForSmiles blog with minor changes

Layered Tres Leches Cake

For the cake layers:

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

5 whole large eggs, separated

1 cup sugar, divided into 1/4 and 3/4 cups

1 teaspoon vanilla extract

1/3 cup 2% or whole milk

For the syrup:

8 ounces (about 2/3 of a 12-ounce can) evaporated milk

9 ounces (about 2/3 of a 14-ounce can) sweetened condensed milk (or Caramelized Condensed Milk)

1/4 cup heavy whipping cream

For the filling and frosting:

2 1/2 cups heavy cream

2 1/2 tablespoons granulated sugar

1 pound fresh strawberries

Heat oven to 350˚F.  Butter two 9-inch round cake pans, line the bottoms with parchment paper, butter the parchment paper, then flour the pans.

In a medium bowl, whisk together the flour, baking powder, salt. 

In the bowl of a stand mixer or using a handheld mixer, and using whisk attachment, beat egg whites on high speed until soft peaks form, about 1 minute.  With the mixer on, pour in 1/4 cup sugar and beat on high speed until egg whites are stiff but not dry, about 1 minute.  Transfer the egg whites to another bowl and set aside.

Using the stand mixer with the paddle attachment, beat the egg yolks with remaining 3/4 cup sugar on high speed until pale yellow, about 2 minutes.  Stir in milk and vanilla extract.  Pour flour mixture over egg yolk mixture and beat on low speed until just combined.

Gently fold the whipped egg whites into the yolk/flour mixture until just combined.  Divide evenly between two cake pans and bake at 350˚F for 25 minutes, or until a toothpick comes out clean.  

Turn cakes out onto a wire rack and allow to cool to room temperature.  When cakes have cooled, trim the edges with a serrated knife to even out the edges.

Make the syrup:

In a large measuring cup with a pouring lip, stir together the evaporated milk, condensed milk and heavy cream.

Place one of the cake layers, flat side down, on a platter or plate.  Using a fork, poke the top all around, going all the way to the edges and poking through the depth of the cake.  Evenly pour on half of the milk syrup.  Let the cake absorb the syrup while making the frosting.

Beat heavy cream and 2 1/2 tablespoons sugar on high speed until thick and spreadable, about 1 1/2 to 2 minutes (don't overbeat or it will turn buttery).

Generously frost the top of the first layer, then slice strawberries and arrange on the frosting.

The next cake layer will be placed with the flat side up, so before putting it over the strawberries, use a fork to poke the flat surface all around as before.  Place over the strawberries.  Spoon the remaining half of the milk syrup evenly over the top layer.  Let the syrup to soak in for 10-15 minutes.  Frost the top and sides of the cake.  Decorate the top with additional strawberries.

Serves 8 to 12.

From NatashasKitchen.com, with minor changes

Note:
Can also flavor the whipped cream frosting to taste with powdered dried strawberries (process freeze-dried strawberries in food processor until powdered).

Lighter Popovers

1 egg
2 egg whites
1 cup all-purpose flour (or substitute some whole wheat flour)
1 cup low-fat or fat-free milk
1/2 teaspoon salt

Heat oven to 450 F.  Lightly grease an 8-cup popover pan.

Place all ingredients in blender in the order listed. Cover and blend on medium speed for about 15 seconds, stopping blender to scrape sides if necessary, just until smooth.  Fill cups about half full.

Bake for 20 minutes.  Reduce oven temperature to 350 F.  Bake for about 20 minutes longer or until deep golden brown.  Immediately remove from cups and serve hot.

Makes 8 popovers.

From BettyCrocker.com

Chocolate and Almond Biscotti

2 cups (269 grams) whole-wheat flour

2 tablespoons (17 grams) flaxseed

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup granulated sugar

1/3 cup packed dark brown sugar

2 large egg whites

1 large egg

1 1/2 teaspoons vanilla extract

2/3 cup bittersweet chocolate chips

3/4 cup sliced almonds

Heat oven to 350°F.

Combine flour, flaxseed, baking soda, and salt in a bowl, stirring with a whisk.

Combine sugars, egg whites, and egg in a bowl; beat with a mixer at high speed for 2 minutes.  Add vanilla and mix well.  Add flour mixture to egg mixture; stir until combined.  Fold in chocolate and

almonds. 

Divide dough into 3 equal portions.  Roll each portion into a 6-inch-long roll.  Arrange the rolls 3 inches apart on a baking sheet lined with parchment paper.  Pat to a 1-inch thickness.  Bake for 28 minutes or until firm.

Remove rolls from baking sheet and cool for 10 minutes on a wire rack.  Reduce oven temperature to 325°F.

Cut rolls diagonally into 30 half-inch slices.  Place, cut sides down, on baking sheet.  Bake for 7 minutes.  Turn cookies over, and bake for another 7 minutes (cookies will be slightly soft in center but will harden as they cool).  Remove from baking sheet and cool on a wire rack.

Makes about 30 biscotti.

From Cooking Light

Farro Salad with Spiced Chickpeas

Tahini dressing:
1/3 cup tahini
1/3 cup water
1/4 cup lemon juice
2 cloves garlic, minced
1/2 teaspoon cumin
1/4 teaspoon cayenne 
1/2 teaspoon salt

3/4 cup farro

Spiced chickpeas:
1 15-ounce can chickpeas
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/8 teaspoon cayenne
Freshly ground pepper
Salt to taste

2 tomatoes
1 cucumber or zucchini
1 jalapeno (optional)

To make the dressing, combine dressing ingredients in a blender or food processor.  Blend until smooth.  Set the dressing aside until ready to use.  (Keep in the refrigerator for up to 5 days.)

Rinse the farro.  Place in a medium saucepan with 3 cups water, and a pinch of salt if desired, and bring to a low boil.  Cover and cook for about 15 minutes, until tender.  Drain off any remaining water or cook, uncovered, over medium-high heat, stirring constantly, until extra water has evaporated.

Rinse and drain the chickpeas.  Heat the olive oil in a skillet over medium heat.  Add the drained chickpeas.  Sprinkle with spices.  Stir the chickpeas to coat with the spices, then continue to saute for about 5 minutes, or until the outside of the chickpeas are slightly browned and blistered.  Season with salt to taste.  (Alternatively, roast in a 400 F oven for about 30 minutes.)

Chop the tomatoes and cucumber or zucchini.  Finely chop the jalapeno, if using.  Mix ingredients together, and drizzle with dressing.

Serves 4.

From BudgetBytes blog, with a few changes

Zucchini Noodles with Creamy Avocado Pesto

4 large zucchini

Avocado pesto:

1 ripe avocado

1/2 cup fresh basil leaves

2 cloves garlic

2 tablespoons pine nuts

1 tablespoon lemon juice

1/2 teaspoon sea salt
1/2 teaspoon black pepper

1 tablespoon extra virgin olive oil

2 teaspoons olive oil

Cherry tomatoes, halved or quartered

Salt and cracked pepper to taste

Grated Parmesan cheese

Spiralize zucchini into noodles and set aside on paper towels so that any excess water is soaked up.

Put avocado, basil, garlic, pine nuts, lemon juice, salt, and black pepper in a food processor and pulse until finely chopped.  Then, with the motor still running, add extra virgin olive oil in a slow stream until emulsified and creamy. 

Heat 2 teaspoons olive oil in a large skillet over medium-high heat, then add the zucchini noodles, cooking for about 1 to 2 minutes or until just tender. 

Transfer zucchini noodles to a bowl and toss with avocado pesto and tomatoes.  Season to taste and serve with freshly grated Parmesan.

Serves 4.

From Eat Yourself Skinny website, with minor changes

Roasted Cauliflower Salad with Lemon Tahini Dressing

1 cauliflower

1/2 red onion

2 tablespoons olive oil

Salt and pepper to taste

Lemon tahini dressing:

1/3 cup tahini

1/3 cup water

1/4 cup lemon juice

2 cloves garlic, minced

1/2 tsp cumin

1/4 tsp cayenne

1/4 tsp salt

Spiced chickpeas:
15 ounce can of chickpeas

1 tablespoon olive oil

1/2 teaspoon smoked paprika

1/4 teasoon garlic powder

1/4 teaspoon cayenne

Salt and pepper to taste

4 cups baby spinach or other greens

1/2 bunch parsley

Heat the oven to 400º F. 

Cut the cauliflower into small florets.  Slice the red onion into 1/4-inch strips.  Drizzle the cauliflower and onions with olive oil and season with a pinch or two of salt and pepper; toss until coated.  Place them on a baking sheet.  Roast for 20 minutes, then stir, return to the oven, and roast for an additional 10-15 minutes, or until the cauliflower is tender and browned on the edges. Let cool slightly.

While the cauliflower and onions are roasting, make the lemon tahini dressing. Add the tahini, water, lemon juice, garlic, cumin, cayenne, and salt to a blender. Blend until smooth, then refrigerate until ready to serve.

Drain and rinse the chickpeas. Add them to a skillet along with the olive oil, smoked paprika, cayenne, and a pinch of salt and pepper. Stir and cook the chickpeas over medium heat for about five minutes, or until they sizzle and become slightly crispy. Remove the chickpeas from the heat.

Slice spinach leaves into 1/2-inch strips.  Pull the parsley leaves from their stems and roughly chop the leaves into small pieces (about 1 1/2 cups loosely  packed, once chopped).  Combine the roasted cauliflower and onions in a bowl with the spiced chickpeas, spinach, and parsley.  Drizzle the lemon tahini dressing over top, and toss to combine. Serve warm or cold.

Serves 4.

From BudgetBytes blog, with some changes