Thursday, June 30, 2016

Sun-Dried Tomato Pasta w Vodka Cream Sauce

Hi everyone, this recipe is a staple in our home, and it is so dirt-simple to make that you end up looking like a cooking superstar when it actually takes you no time at all ... bonus!! this recipe is published in The Fat Fallacy
Sundried tomato pasta with vodka cream sauce
I borrowed this pasta recipe from my dear friend Debbie, although she’s won’t tell me how to make her incredible, and now famous, chocolate chip cookie recipe. Don’t worry, I’ll wear her down.

This is one of those recipes that sets a new standard for delicious. Although it’s simple to throw together, it really ups the ante on flavor. But remember to eat it slowly. You’ll want this one to last a long time. By the way, this makes a bunch. But the good part is that it’s just as good reheated. Stir in a touch of milk and warm it up when you are having leftovers.
The broccoli adds a wonderful touch of greenery to the pasta and is super simple to make.

You’ll need:
2/3 cup vodka
1 real good pinch of crushed red pepper or cayenne
6 tbsp butter
1 small box of penne pasta
1 cup tomatoes, blenderized
1 jar sundried tomatoes in oil
1 good handful mushrooms, sliced
1 cup whipping cream
1 cup fresh Parmesan 

Sundried tomato pasta in 4 easy steps.
Begin the water boiling for the pasta. Don’t forget to cook the pasta with some salt and olive oil.
Stir the amount of red pepper you choose (depending on your spice tolerance) into the vodka and butter. Melt the butter into the vodka-pepper mixture over a medium flame, and then bring it up to a simmer. Add the blenderized tomatoes and cream. Return to boil, lower heat, and let it work the flavors into each other at a simmer for 10 minutes.
Meanwhile, chop the sundried tomatoes into small pieces. Sauté the mushrooms with the tomatoes in their own oil. Add to the sauce. 
When the pasta is done, add it to the whole batch, and mix in the Parmesan cheese. It’s incredible.

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Wednesday, June 29, 2016

Olive Tapenade

This tapenade works wonderfully as a dip with pita bread or on top of crostini. It also makes a great sandwich spread. Put it on bread and top with sauteed tomato and mushrooms.

You’ll need
  • 2 Cloves garlic, peeled
  • 1 Cup pitted Kalamata olives
  • 1 Tablespoon capers
  • 3 Tablespoons chopped, fresh parsley
  • 1 Tablespoon lemon juice
  • 2 Tablespoons olive oil


Place the garlic cloves into a blender or food processor; pulse to mince. Add the olives, capers, parsley, lemon juice, and olive oil. Blend until everything is finely chopped.

Play with your food!

Try this recipe with chives instead of parsley or just add some chives to the tapenade.

Try 2 teaspoons of red wine vinegar instead of the lemon juice.

For more information: Click here to visit Will Clower's website.
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Tuesday, June 28, 2016

Almond Crescents

A delightful cookie for any time of year!

You’ll Need
· 1 cup butter
· ½ teaspoon almond extract
· ¾ cup powdered sugar, sifted
· 2 cups flour
· ½ teaspoon salt
· 1 cup oats, uncooked
· ½ cup almonds, finely chopped
· Additional powdered sugar for sifting on top of prepared cookies

· Heat oven to 325 degrees F.
· Beat butter and almond extract till fluffy; gradually beat in sugar.
· Add combined flour and salt; mix well.
· Stir in oats and almonds.
· Shape to form crescents.
· Place on ungreased cookie sheet.
· Bake 15-18 minutes or until light golden brown.
· Sift powdered sugar over warm crescents.

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Monday, June 27, 2016

Chocolate-Dipped Strawberries

Some things are so classic that they never go out of style. You cannot lose with this recipe because strawberries dipped in chocolate (a) taste awesome, (b) are beautiful to look at, and (c) make you appear to be a far more heroic cook than you actually need to be to make these! 

You'll Need
  • 1/2 cup whole milk
  • 3 1/2 ounces bittersweet chocolate, chopped
  • 1 tablespoon Chambord raspberry liqueur
  • 10 strawberries


In a saucepan over medium heat, heat the milk for 5 minutes, or until it starts to steam. Meanwhile, place the chocolate in a small bowl.

Once the milk is steaming, pour it over the chocolate. Let the mixture sit for a minute or so, then stir until it's completely smooth. Stir in the Chambord and voila! - You have your ganache. Let the ganache come to room temperature.

Next, wash the strawberries, leaving the stems intact, and pat completely dry with a paper towel. Place them in a bowl. Common sense tells you that you will eventually dip the strawberries in the ganache. However, you have to let the ganache cool a bit first or it will be too runny.

Dip the strawberries in the chocolate to coat and set them on waxed paper. You can eat them at once - they taste best when the ganache is still warm and the strawberries (just pulled out of the refrigerator) are chilly. Alternatively, you can refrigerate the coated strawberries and then serve them to end any romantic meal. 

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Avocado Salsa

 Avocados are super for our heart and overall health.

You’ll Need
  • 1 ripe avocado, coarsely chopped
  • 1 tablespoon finely diced red onion
  • 1 tablespoon minced jalapeno
  • 2 tablespoon fresh lime juice
It’s the easiest salad
Just mix them all together, salt and pepper to taste.

Another wonderful addition to this is coarsely chopped tomatoes and basil!

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Friday, June 24, 2016

Traditional Gazpacho For Summer

You’ll Need
  • 2 garlic cloves, chopped
  • 6 large tomatoes
  • 1 large onion
  • 1 green pepper
  • 2 small cucumbers
  • ½ cup olive oil
  • 1/3 cup lemon juice
  • 3 cups tomato juice
  • Salt
  • Cayenne pepper

  • Peel the tomatoes and blend with the garlic in a blender.
  • Add 1/4 of the green pepper, 1/4 of the onion, and 1/2 of the cucumber.
  • Chill.
  • Chop remaining vegetables and put in separate serving dishes in the refrigerator.
  • Put tomato juice in refrigerator.
  • Just before serving, blend olive oil, lemon juice, salt, cayenne and tomato juice.
  • Add to blender mixture.
  • Ladle into soup dishes.
  • Pass chopped vegetables and a dish of croutons as garnish.

Thursday, June 23, 2016

Garlic-Parmesan Ranch Dressing

Prep Time: 5 minutes

Yields: Approximately 1 cup

You’ll Need
  • 1 cup mayonnaise
  • 4 Tablespoons white wine vinegar
  • ¼ cup chopped chives
  • 1 to 2 cloves, garlic, minced
  • Freshly ground pepper to taste
  • ½ cup grated Parmesan cheese
DirectionsIn a small bowl, mix the mayonnaise and vinegar until smooth, and then add the chives, garlic, and pepper. Sprinkle in the parmesan, stir to combine, and serve.

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Parmesan Croutons

Nothing says summer like a delightful salad. Croutons anyone? This is a great thing to do with bread that is starting to go a bit stale.

You’ll Need
  • 4 slices of bread
  • 2 Tablespoons Parmesan cheese
  • ¼ teaspoon oregano
  • ¼ teaspoon celery salt
  • ¼ teaspoon garlic powder
  • 2 Tablespoons olive oil
  • Cut bread into crouton sized cubes and place in a bowl.
  • Add seasonings and oil.
  • Toss well to mix.
  • Place on cookie sheet.
  • Bake at 300F until crisp.
  • Cool.
  • Store in a glass jar.
Play with your food
  • You can leave out the celery salt and add in more garlic powder if you prefer.
  • Replace garlic salt with some dried oregano.

For more information: Click here to visit Will Clower's website.
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Wednesday, June 22, 2016

Vegetable and Garbanzo Bean Couscous

Couscous is a featured grain in many regions of the Mediterranean.
Enjoy this side dish as a complement to some grilled fish.

You'll Need
  • 1 ¼ cups water or chicken broth
  • 2 Tablespoons butter
  • 1 cup couscous
  • Salt
  • Freshly ground pepper
  • 1 cup cooked garbanzo beans
  • 2 small zucchinis, thinly sliced
  • Bring the water to a boil.
  • Add the butter, couscous, salt and pepper, garbanzo beans and zucchini.
  • Stir.
  • Cover.
  • Remove it from the heat and allow to stand 5 minutes. 
  • Stir with a fork to fluff up and season with salt and pepper to taste.

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Tuesday, June 21, 2016

Tabouli Salad

The dish makes the perfect side dish for many meals. Tabouli highlights the herb parsley which does wonders for our health.

You’ll Need
  • 1 cup bulgur wheat
  • 1 ½ cups fresh chopped parsley
  • ½ cup chopped green onion
  • 1 small cucumber, chopped
  • 3 medium size tomatoes, chopped
  • 1 teaspoon salt
  • ¼ cup fresh mint, chopped
  • 1/3 cup olive oil
  • 1/8 cup lemon juice
  • 2 cups warm water

  • Soak bulgur wheat in 2 cups of warm water for 35-40 minutes.
  • While wheat is soaking finely chop all the vegetables, parsley and mint.
  • In a large size bowl combine all chopped ingredients, olive oil, salt, and lemon juice.
  • Drain and dry wheat and combine with ingredient mixture. Mix well. Adjust salt and enjoy!

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Monday, June 20, 2016

Zucchini Pancakes

A perfect dish to make with all the zucchinis that are popping out of the gardens. Eat like a Mediterranean and start off with these being your first course.

You’ll Need

  • 2 cups shredded zucchini
  • 2 eggs
  • ½ cup flour
  • 1 small to medium onion, finely chopped
  • 1 teaspoon salt
  • Pinch of crushed red pepper
  • Pinch of cinnamon
  • Olive oil 


  • In a bowl mix all ingredients except olive oil together.
  • In a frying pan, on medium, heat enough oil to cover bottom of pan. Once oil is heated add tablespoons of batter to pan. Brown on both sides.

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Friday, June 17, 2016

Honey Mustard Chicken Marinade

You’ll Need
• ¾ cup brown mustard
• 1 cup dry white wine
• ¾ cup extra virgin olive oil
• ¼ cup honey
• 3 garlic cloves, minced
• 2 Tablespoons soy sauce
• 1 teaspoon dried minced onion


Combine all ingredients in a medium bowl.

Pour the marinade over the chicken and let sit sealed container in a refrigerator for a couple of hours (turning the container every so often) grill the chicken and enjoy.

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Thursday, June 16, 2016

Marinated Carrots

Let's prevent cancer. Make fruits and veggies the building blocks of your diet.

You’ll Need
  • 1 pound carrots
  • ½ cup dry white wine
  • ½ cup water
  • 1 Tablespoon white vinegar
  • 1 garlic clove, crushed
  • 1 bay leaf
  • 6 Tablespoons olive oil
  • 1 teaspoon mustard
  • Salt
  • Pepper

  • Peel the carrots, and cut them into thin rings.
  • Put the wine, water, vinegar, crushed garlic, bay leaf and oil into a pan.
  • Bring to a boil and; add the carrots.
  • Boil for 8 minutes.
  • Pour the ingredients into a bowl and; stir in the mustard.
  • Season with salt and pepper to taste.
  • Leave to stand for at least 6 hours.
  • For the fullest flavor, let it stand for a couple of days.

For more information: Click here to visit Will Clower's website.

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Wednesday, June 15, 2016

Greek Salad

Greek salads are so refreshing, and complement a variety of meals so well. In addition they are quite flexible so add or subtract ingredients based on what you have available. When tomatoes and cucumbers are in season, no doubt about it, it is Greek salad time!

You’ll Need
  • 3 vine tomatoes, cut into chunks
  • 1 medium red onion, sliced
  • 1medium cucumber cut into ¼ inch pieces
  • 3/4 cup black Kalamata olives
  • Sliced feta cheese (as big or as small as you would like)
  • 1/4 cup extra virgin olive oil
  • 3 Tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt
  • Pepper

  • Combine vegetables in a bowl.
  •  In a small bowl mix oil, vinegar, and oregano then pour over salad and season with salt and pepper to taste.
  • Before serving salad place feta slices on salad.

Play with Your Food
  • Add some pepperoncini peppers or red bell pepper.
  • Try using a white onion and/or add some green onion.
  • Leave out the olives.
  • Leave out the feta cheese and serve as a vegan salad.

For more information: Click here to visit Will Clower's website.
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Tuesday, June 14, 2016

Spiced up Grits

A perfect side dish to complement a variety of meals. 

You'll Need
  • ½ cup red bell pepper, chopped
  • ½ cup green onions, sliced
  • 2 Serrano chilies, deseeded and chopped
  • 2 tablespoons butter
  • 1 ½ cups milk
  • 1 ½ cups water
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¾ cup white hominy quick grits
  • 1 ½ cups Monterey Jack Cheese, shredded


  • In a skillet melt butter and saute the bell pepper, onions, and chilies until the pepper is tender.
  • In a large saucepan heat the milk, water, salt and pepper to boiling.
  • Gradually add the grits, stirring constantly, and reduce the heat when they have all been added.
  • Simmer uncovered, stirring frequently, until thick, about 5 minutes.
  • Stir in the bell pepper mixture and cheese.

Rosemary Turkey Salad

An easy and wonderful dish to make with turkey or even chicken.

You’ll Need

  • ¼ cup mayonnaise
  • ¼ cup chopped fresh parsley
  • 1 Tablespoon fresh rosemary leaves
  • 1/8 teaspoon white pepper
  • 1 ½ cups cooked turkey
  • 1 large Granny Smith apple cored and shredded

  • Combine mayonnaise, parsley, rosemary and pepper.
  • Add turkey and apple. Toss gently.
  • Cover and chill until ready to serve.

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Monday, June 13, 2016

Moroccan Mint Tea

Are you trying to stop drinking soda? This drink is a nice alternative and is much lower in sugar and the perfect beverage for a picnic on a warm summer day.

You’ll Need

  • 8 cups water
  • 6 green tea bags
  • Approximately 1 1/2 cups (up to 2 cups) fresh mint leaves, slightly ripped (to help release flavor)
  • 3 Tablespoon of sugar (start with this amount and then the next time you make it see if 2 1/2 Tablespoons is sufficient). 

  • In a large pot, bring water to a boil. Remove from heat and mix in sugar until dissolved. Add the mint and tea bags and steep for approximately 8 to 10 minutes.
  • Remove tea bags and let cool. Once cooled strain out mint leaves and store in a container. Place in fridge.
  • Let chill for several hours. When serving,  serve over ice garnished with mint leaves.

  • Try using black tea
  • Add a splash of lemon
  • Use honey instead of sugar

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Friday, June 10, 2016

Stuffed Mushrooms

Need an appetizer for a  party? These stuffed mushrooms are a sure hit!

You’ll Need

  • 6 Tablespoons butter
  • 2 pounds medium fresh mushrooms, stems removed (save stems)
  • 1 (8 ounce) package Neufchatel cheese
  • 1 (4 ounce) package goat cheese crumbles
  • 2 Tablespoons finely chopped onion
  • 1/2 cup mushroom stems, chopped
  • 1/4 cup butter
  • 1 Tablespoon finely chopped garlic

  • Heat two large skillets over medium-high heat, melt 3 tablespoons of butter in each of the skillets and divide the mushroom caps between the two. Cook and stir the mushroom caps until the edges are slightly soft, about 5 minutes. Place the mushrooms in a colander to drain and cool.
  • Stir together the cream cheese and goat cheese until well blended. Mix in the onion, and mushroom stems. Use all of the filling to generously fill each mushroom cap and place, filling side up, in a baking pan.
  • Preheat the oven broiler for high heat.
  • Melt the remaining 1/4 cup of butter with the garlic in a small saucepan over medium heat, cook the garlic for 1 minute once the butter has completely melted. Drizzle the garlic butter over the filled mushroom caps.
  • Place the pan of mushrooms in the preheated oven to broil until golden brown, about 5 minutes.

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Thursday, June 9, 2016

Tuna Fish Salad

Let's stock our pantries for eating in the home success. A can of tuna fish is a helpful food to leave in your pantry for those days when you need a quick meal. Try this tuna salad recipe it contains yogurt and is quick and easy to make.

You’ll Need:
  • 1 can Tuna 
  • Plain yogurt
  • Salt
  • Pepper
  • Additional ingredients (see list below)


Empty the can of tuna into a small bowl.
Mix in just plain yogurt to bind the tuna.
Add additional ingredients to your liking.
Place over a salad or on a bagel or bread.

Ideas for additional ingredients:

Carrots, grated
Green or black olives, diced
Celery, diced
Cucumber, diced
Green or red pepper, diced
Dill pickle, diced
Hard boiled egg, chopped

For more information: Click here to visit Will Clower's website.
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Wednesday, June 8, 2016


When scooping out the avocado, make sure to include the outer dark green layer that is located close to the skin. This is where all of the fiber is found. We want to get all of the nutrition we can out of the foods we eat to help us in preventing cancers and other chronic diseases.

You’ll Need
  • 2 avocados
  • ½ cup chopped onion
  • ¼ teaspoon sea salt
  • 1 tablespoon lemon juice or lime juice
  • Chili powder to taste – optional

  • Slice the avocados in half, remove and save the seed.
  • Scoop out the inside of the avocados and place in a bowl and mash it with a fork.
  • Add all of the other ingredients and mix well.
It has been shown that adding the seed of the avocado to the completed guacamole helps decrease the browning or oxidation of the guacamole.

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