Little red jewels

This is a fun new twist on an old favorite. Pomegranate guacamole is a concept my lovely cousin Kristy introduced to me. I make it differently every time, according to what I have on hand, and you can do the same. You can add tomatoes, but I kind of like to let the pomegranate go solo. I just always make sure to include the coriander, because its fruity undertones complement the pomegranate nicely.

THE RECIPE:

3 ripe avocados, mashed
3 Tbsp. lime juice
1-2 Tbsp. finely diced red onion
1 clove garlic, pressed (add another if you like spice)
1/2 tsp. ground coriander
1/2 tsp. salt
1 Tbsp. finely chopped cilantro leaves
Seeds from half a pomegranate*

Whip together thoroughly first six ingredients, then stir in cilantro and pomegranate seeds. Refrigerate about an hour so flavors can mix.

*Click here to learn how to seed a pomegranate without a mess.

Cornmeal has a new job

This creamy soup is called cornmeal chicken chowder with sweet potatoes. Cook's Country came up with a unique thickening agent -- cornmeal batter. Our family really loved the flavor it added. We also loved the sweet potatoes.

Cornmeal thickener:

1 1/2 c. milk
1/4 c. flour
3 1/2 Tbsp. cornmeal
1 1/2 Tbsp. sugar
1 tsp. baking powder
1/8 tsp. salt

Mix everything together in small bowl and set aside until ready for use in chowder. If you don't want to make your own thickener, you may use 1/2 cup of dry store-bought corn muffin mix (such as Jiffy) and combine it with the 1 1/2 cups milk.

Chowder:

1 Tbsp. butter
1/2 c. finely chopped onion
2 cloves garlic, minced
3/4 tsp. cumin
1/2 tsp. thyme or oregano
1/4 tsp. salt
4 c. chicken broth
2 chicken breast halves, cut into chunks*
1 large sweet potato, peeled and cut into small chunks
1 c. shredded cheese
1 1/2 c. frozen corn

Make cornmeal thickener and set aside. Heat butter in pot, then add onion. Saute for a couple of minutes before adding garlic and spices. Saute one minute more, then add broth, along with raw chicken and sweet potatoes. Bring to a boil, then cover, reduce heat and simmer about five minutes. Stir in cornmeal thickener, then bring to boil. Cover, reduce heat and simmer again -- this time about 10 minutes. Add cheese and corn and cook a couple of minutes more.

*In some recipes, I don't love the texture of boiled chicken. This was one of those. It was my only hang-up with the recipe. It didn't bother my husband. Even though it's convenient to just throw the chicken in, I might try cooking it first next time and stirring it in at the end. Or, it might be nice to use rotisserie chicken. I have made this recipe twice -- the first time with the boiled chicken and the second time without any chicken. You can do whatever suits your fancy.

I dare you to eat only one

Your life isn't complete if you don't know about these. They are Rolo pretzel bites, and I've never met a soul who didn't like them. Or one who ate fewer than 20 in a sitting. Our sister Joanne introduced us to these years ago, but we forgot about them for a long time. Never again.

THE RECIPE:

Small pretzels
Unwrapped Rolo candies
Pecan halves*

Preheat oven to 350 degrees. Place pretzels on cookie sheet lined with foil. Place a Rolo on top of each pretzel. Put in oven for three minutes -- so the Rolos become melty but keep their shape. Mash a pecan half into the top of each Rolo. Eat them warm or let them cool on the foil. They will peel off easily after they have hardened.

*If you are allergic to nuts or just want a little color, replace the pecan halves with regular M&Ms.

Swirl of sweetness

This is some seriously good frosting. It's raspberry cream cheese frosting. Pile it onto your favorite sugar cookies for a fabulous Valentine's treat. Your loved ones, and your sweet tooth, will thank you.

THE RECIPE:

1 8-ounce brick cream cheese, softened
1/2 c. butter, softened
1 tsp. vanilla
2 tsp. raspberry extract
6 c. powdered sugar

Beat together first four ingredients, and then add powdered sugar. You should have a nice thick frosting, which is perfect for piping. Makes enough for about four dozen cookies.

Quick tip

Spaghetti is one of those fast and easy meals we often make when we are starving and short on time. Here's a quick tip to give a fresh approach to an old favorite: Melt a couple of ounces of cream cheese into your regular marinara. It gives the sauce a yummy twist.

Zesty teriyaki

This is an extremely easy way to end up with delicious teriyaki chicken. The recipe uses thighs, which cook slowly and soak up all the flavor. Serve the chicken and a splash of yummy juices over rice. I'm using half brown rice and half white until my white is gone, and then it's just brown for us.

THE RECIPE:

6 boneless, skinless chicken thighs*
1/3 c. soy sauce
1/3 c. brown sugar
1/3 c. bottled zesty Italian dressing
1/4 c. water

Preheat oven to 325 degrees. Place thighs in 8x8 baking dish. It's OK to overlap a little. The chicken will shrink. Mix sauce ingredients and pour over chicken. Cover with foil and bake for two hours.

*Don't substitute breasts unless you adapt the cooking time. Dark meat and white meat cook differently. I can't be held accountable for the results. :)

Don't skimp on shrimp

Do you like grapefruit? We do. And we really like this fun and unique shrimp salad with grapefruit. It might sound like a crazy mix, but it is delicious. After his first bite, my husband started nodding and said, "Yep. You can make this any time."

Note that the dressing recipe makes a lot. (The measurements are easier this way.) You could probably halve it. Or double the salad.

THE RECIPE:

1 1b. shrimp, cooked (veins and tails removed)
6 oz. spinach
1 grapefruit, peeled, sectioned and cut into chunks
Sugar (optional)
2 green onions, thinly sliced
1 c. shredded Swiss cheese OR desired amount of crumbled feta
1/2 c. walnuts or pistachios*

Place grapefruit chunks in a bowl and sprinkle with sugar. Set aside while assembling remainder of salad ingredients. Toss in grapefruit. Pour dressing over individual servings as desired.

Dressing:

1/3 c. lemon juice
1/4 c. grapefruit juice
1/2 c. sugar
1/2 tsp. salt
1 tsp. poppy seeds
1/2 c. oil (I used canola)

Mix first five ingredients, then add oil in thin, steady stream, whisking as you go.

*I used walnuts and toasted them under the broiler.