Providence Hospital's Heart-Healthy Holiday Recipes

(WJBK) - Shukri David, MD, a Providence Cardiologist and Providence Park Hospital Chef Jeff Smith show off a few recipes to serve at your holiday party this season. They're both tasty and heart-healthy.

Red Pepper & Corn Salsa

Ingredients:
Corn on the cob, 4 each
Roasted Sweet Red Peppers, 1 pound
Diced Green Chiles, canned, 5 ounces
Jalapeno Pepper, fresh, 2 tbsp
Plum tomatoes, fresh, 5 ounces
Fresh lemon juice, 3 tbsp
Basil leaves, 1/2 cup
Ground Cumin, 2 tsp
Salt, 1 1/4 tsp
Ground black pepper, 1 tsp
Cayenne Pepper, 3/8 tsp

Method:
Remove husks and silk from corn. Remove corn kernels from cob. Blanch for 1 minute. Drain well. CCP - cool quickly to internal temperature to 40 degrees.
Combine corn, red pepper, chiles and jalapeno. Mix well.
Combine tomoato, lemon juice, basil, cumin, salt, black pepper and cayenne pepper. Mix w3ell. Fold into corn mixture.
Refrigerate until temp is 40 degrees.

Peach Cobbler with Biscuit Topping
6 portions

Ingredients:
Sliced Peaches, Pear Juice Pack, 1 1/2 pounds
Corn Starch, 2 tbsp
Pear Juice from Sliced Peaches 1 1/2 cup
Homemade biscuits, 6
Baking pan, 6x6
Cinnamon, garnish as needed

Procedure:
Prepare homemade biscuit according to the recipe and set aside.
Drain pear juice into a pot. Add cornstarch and whisk until it is well blended. Place pot on top of the stove burner. Heat pear juice cornstarch mixture on medium low until juice thickens. Add sliced peaches and fold gently until all are combined together. Place sliced peaches in the pan and place in 450 degree over and bake for 15 minutes.
Using a #40 scoop, portion biscuit batter onto hot fruit in a 3x3 pattern.
Sprinkle cinnamon on top of the biscuits. Bake additional 12 minutes or until biscuit is lightly browned.
Remove from oven and let sit for about 10 minutes.