Raw Broccoli Salad

I just took this salad to a family pool party. It's easy to make, is always a hit, goes with pretty much everything,  and - best of all -  it means there will be at least ONE healthy thing on the buffet for me to eat!

Raw Broccoli Salad

Serves: 6

Preparation Time: 10 minutes

4 cups broccoli florets or broccolini

1/4 cup red onion, minced

2 tablespoons SPLENDA No Calorie Sweetener, Granulated

2 tablespoons cider vinegar

2 tablespoons light mayonnaise

2 tablespoons sunflower seeds, roasted and salted

3 tablespoons seedless raisins

Discard broccoli stems and finely chop florets or broccolini. Set aside. Place remaining ingredients in a medium mixing bowl. Mix well. Add broccoli florets or broccolini. Toss until coated. Chill until ready to serve.

Nutritional info (per serving): Calories 60, Calories from fat 15, fat 2g (sat 0), cholesterol 0 mg, sodium 85 mg, carbohydrate 10g, fiber 2g, sugar 6g, protein 3g

Recipe and photo is courtesy of Splenda. Visit Splenda.com for more great recipes.

Cheesy Apple Cinnamon Raisin Grill

I have three ravenous kids after school every afternoon and am always looking for a healthy snack to tide them over till dinner. But of course they want something sweet, too! This following recipe meets both requirements, with the sweet cinnamon raisin bread, cheese and apples. It's quick and easy too! That's what I like!

Cheesy Apple Cinnamon Raisin Grill

2 slices cinnamon raisin bread
1 KRAFT Singles
1/4 small apple, cut into thin slices
2 tsp. butter or margarine, softened

Make It!
1. TOP 1 of the bread slices with Singles and apple slices; cover with remaining bread slice.
2. SPREAD outside of sandwich with butter.
3. COOK in skillet on medium heat 2 min. on each side or until golden brown on both sides.

For more recipes and variations on an American favorite, including nutrition information, visit www.KraftSingles.com.

Cranberry Pomegranate Sangria

We love the summer! Backyard pool parties and BBQ's, having friends and family over. Along with the usual party beverages, we always serve a fun new cocktail and pass the recipe along to our guests. Cranberry Pomegranate Sangria is a refreshing, fun and different refreshment we served last weekend.

Cranberry Pomegranate Sangria

1/4 cup Ocean Spray® Craisins® Original Sweetened Dried Cranberries
1 tablespoon sugar
2 tablespoons water
1/2 cup brandy
1 750-milliliter bottle dry red wine, chilled
3 cups Ocean Spray® Cran·Pomegranate™ Cranberry Pomegranate Juice Drink, chilled
1 cup orange juice, chilled
1 orange, thinly sliced
21⁄2 cups club soda, chilled
Combine sweetened dried cranberries, sugar and water in small saucepan. Cook over medium-low heat for 3 minutes or until sugar is dissolved and cranberries are plumped. Stir in brandy. Let cool.
Combine brandy mixture, wine, cranberry pomegranate juice drink and orange juice in large pitcher. Add orange slices. Mix well and chill. Stir in club soda just before serving.
Makes 10 servings.

Recipe and photo courtesy of Ocean Spray®. Visit www.oceanspray.com for additional recipes.

Southern Fried Barbecue Chicken

Developed by PBS’ “Barbecue America” host Rick Browne
Serves: 4 to 5
Preparation time: 10 minutes • Cooking time: 25 minutes
4 eggs
1/2 cup water
3/4 cup milk
3 tablespoons garlic salt
3 tablespoons black pepper
5 cups all-purpose flour
1 tablespoon onion powder
1 tablespoon mesquite seasoning
2-3 cups oil for frying, or as needed
1 4-pound chicken, cut into pieces
Nonstick cooking spray
1 cup (8 ounces) favorite barbecue sauce
1 can (22 ounces) BUSH’S® Bourbon and Brown Sugar Grillin’ Beans™
In a large bowl, whisk together the eggs, water, milk, 2 tablespoons of garlic salt and 2 tablespoons of pepper until smooth.
In a large flat pan stir together the flour, remaining tablespoons of garlic salt, pepper, onion powder and mesquite seasoning.
Fill a large heavy skillet or wok halfway full with oil and heat over medium-high heat to 365 degrees Fahrenheit on the barbecue grill or side burner. Use tongs to dip each chicken piece into the egg mixture, then into the flour mixture, back into the egg mixture and back into the flour mixture again. Set on a platter until all pieces are coated.
Cook the chicken in batches, do not overcrowd the skillet. Brown on each side.
Coat a large baking dish generously with nonstick cooking spray then arrange the fried chicken pieces in the pan. Pour the barbecue sauce over the chicken.
Bake in the oven at 365 degrees Fahrenheit for 10-15 minutes in the barbecue sauce, until the sauce has bubbled and caramelized and a meat thermometer inserted into the thickest part of the chicken breast has reached an internal temperature of 165 degrees Fahrenheit.
Serve with one can (22 ounces) BUSH’S® Bourbon and Brown Sugar Grillin’ Beans™.

Recipe and photo courtesy of Bush's Beans. Visit www.GrillU.com for additional recipes.

Mini Bacon Blues

These miniature hamburgers make a tasty, stylish offering for any gathering.
1 pound Certified Angus Beef® ground beef
8 mini rolls or buns
3 ounces crumbled blue cheese
3 slices bacon, cooked crisp and chopped
1/2 cup mayonnaise
1 head roasted garlic
Leaf lettuce
Preheat grill on high. When hot, reduce temperature to medium. Divide ground beef into 16 equal pieces and shape into flat patties. Combine blue cheese and bacon; place 1 heaping tablespoon on each of 8 patties and top each with one of the remaining patties. Press edges together and reshape. Grill 5-6 minutes for medium rare. Place lettuce on mini buns. Top with burgers, roasted garlic and mayonnaise, and serve.
Makes 8 mini-burgers
Nutrition information: 336 Calories; 24g Fat; 7g Saturated Fat; 17g Protein; 16g Carb; 51mg Chol; 457mg Sodium; 2mg Iron


Recipe and photo courtesy of Certified Angus Beef.
For additional inviting recipes, visit www.certifiedangusbeef.com.

Halibut with Tomatoes, Capers and Olives

Bright fruit flavors coupled with hints of toast and allspice make Cuvaison Chardonnay the perfect choice for delicate white halibut accented with savory tomatoes and ripe olives.

For the Fish:
1 4 lb. halibut filet
1 tablespoon extra virgin olive oil
Salt and pepper, to taste
Coat halibut filet with olive oil and season with salt and pepper. Roast in a 350°F oven for 20-25 minutes or until internal temperature reaches 135°F.

For the Tomatoes:
6 tablespoons extra virgin olive oil
6 medium cloves garlic, minced
2 28-ounce cans premium tomatoes
8 ounces Kalamata olives, halved
3 tablespoons basil leaf, chopped
3 tablespoons capers, rinsed
3/4 teaspoon red pepper flakes
In a 12-inch skillet over medium-low flame, heat the olive oil and add garlic. Cook for 1 minute; do not let the garlic brown. Add tomatoes with any remaining puree, olives, capers and red pepper. Bring sauce to a brisk simmer and cook about 8 minutes stirring frequently. Spoon sauce over fish and garnish with basil.
Recipe and photo courtesy Terlato Wines. For additional suggestions on bringing a Napa Valley celebration into your home, visit www.NapaValleyHoliday.com

Artichoke Crostini

Serves: 4

Artichoke Crostini Topping

1 fifteen-ounce can artichoke hearts packed in water, drained and rinsed

1 cup fresh flat-leaf parsley, coarsely chopped

zest of 1 lemon, finely grated

2 garlic cloves, coarsely chopped

1/4 cup extra virgin olive oil

1/4 cup Parmesan cheese, shredded (optional)

Place all ingredients in food processor and pulse until combined.

Crostini

1 loaf Sourdough French Bread, Rye Bread or Three Cheese Bread (we love Panera's) sliced 1-inch thick

extra virgin olive oil

1 large garlic clove, halved lengthwise

1 heaping tablespoon Artichoke Crostini Topping per slice.

Place large non-stick skillet over medium heat. Brush both sides of bread slices with olive oil and place a few in hot skillet. Toast for 2 minutes, turning often, until browned and firm. Rub cut side of garlic on bread toasts to infuse a subtle flavor. Top each piece of toast with topping and serve immediately.

For more delicious bread recipes, visit www.panerabread.com