If you’re craving meat but want something light that’s loaded with flavor, this will definitely hit the spot. The maple syrup and spice blend offer sweetness with a kick. It’s so easy, anyone can make this dish and look like a star.
6 servings (serving size: 3 ounces pork and 2 tablespoons sauce)
- * 2 teaspoons chili powder
- * 1 1/4 teaspoons salt
- * 1 teaspoon black pepper
- * 1 teaspoon ground cinnamon
- * Cooking spray
- * 2 tablespoons butter
- * 1 cup chopped onion
- * 2 tablespoons bottled ground fresh ginger
- * 1/2 cup maple syrup
Use a mortar and pestle to crush the fennel and celery seeds; or place them in a zip-top plastic bag and crush with a rolling pin.
4 servings (serving size: 3 ounces)
- * 2 teaspoons cracked black pepper
- * 1/2 teaspoon kosher salt
- * 1/2 teaspoon dry mustard
- * Cooking spray
- * 2 tablespoons chopped fresh flat-leaf parsley
A heatproof spatula works best to combine and spread the ingredients into the pan. Kids may prefer this without the red pepper. Store in an airtight container for up to one week at room temperature.
16 servings (serving size: 1/2 cup)
- * Cooking spray
- * 1/2 cup maple syrup
- * 1 tablespoon butter
- * 1/2 teaspoon salt
- * 1/2 teaspoon ground red pepper
Time: About 10 minutes. Our version of cheesy popcorn puts the other orange-powdered-cheese type to shame. We prefer the flavor of smoked gouda (and like how it melts over the still-hot popcorn), but any semifirm cheese will work too.
- * 1 tablespoon vegetable oil
- * 1/2 cup popcorn kernels
- * 2 cups finely shredded smoked gouda cheese
- * Garlic salt
20 cups
- * 3 tablespoons unsalted butter
- * 2 tablespoons vegetable oil
- * 1 cup unpopped popcorn
- * 1/2 cup finely grated Parmesan
- * 1/2 teaspoon cayenne pepper
- * Salt
Cloaked in a creamy Gorgonzola sauce, this rich-tasting pasta dish comes together in a flash.
4 servings (serving size: 1 1/4 cups)
- * 1 tablespoon butter
- * 1 tablespoon all-purpose flour
- * 3/4 teaspoon salt
- * 1/4 teaspoon black pepper
Substitution: For a hit of vegetables and a change of pace, use pumpkin or butternut-squash ravioli instead of cheese-filled. You can also replace the walnuts with pecans or almonds.
- * 1/3 cup olive oil
- * 2 teaspoons lemon juice
- * Kosher salt and pepper
- * 1/4 cup grated Parmesan
Cornmeal adds crunch, and mashed sweet potatoes lend creaminess to this weekend favorite. Yellow- or white-fleshed sweet potatoes have a dry and crumbly texture when baked and are not moist enough to make tender pancakes, so use the orange variety. For convenience, roast a sweet potato the night before. Serve with maple syrup, butter, and fresh fruit, if desired.
6 servings (serving size: 2 pancakes)
- * 3 tablespoons yellow cornmeal
- * 2 teaspoons baking powder
- * 1/2 teaspoon salt
- * 1/2 teaspoon ground cinnamon
- * 1 cup fat-free milk
- * 1 cup mashed cooked sweet potato
- * 3 tablespoons brown sugar
- * 1 tablespoon canola oil
- * 1/2 teaspoon vanilla extract
- * 2 large egg yolks
- * Cooking spray
Prep: 10 minutes, Stand: 10 minutes, Cook: 6 minutes per batch.
Makes about 10 pancakes
- * 1 cup all-purpose flour
- * 2 teaspoons baking powder
- * 1 teaspoon baking soda
- * 1 teaspoon sugar
- * 1/2 teaspoon salt
- * 3/4 cup buttermilk
- * 1/2 cup milk
- * 1 large egg
These pancakes go best with our Vanilla-Maple Syrup. You can use 3/4 cup mashed winter squash instead of the sweet potatoes, if desired.
6 servings (serving size: 2 pancakes and 1 teaspoon pecans)
- * 1 1/4 cups all-purpose flour
- * 2 1/4 teaspoons baking powder
- * 1 teaspoon pumpkin-pie spice
- * 1/4 teaspoon salt
- * 1 cup fat-free milk
- * 1/4 cup packed dark brown sugar
- * 1 tablespoon vegetable oil
- * 1 teaspoon vanilla extract