Claire Robinson Shares Time-Saving Kitchen Tips, Delicious Recipes

Whittle your waist while keeping your wallet fat, just in time for the holidays! Food Network's Claire Robinson was here to show us some great, easy tips to help you spend less time in the kitchen.

She shared with us her top 10 tips and her recipes for Grape Tomato Bruschetta, French Onion Tart, Minted Squash Orzo and Chili-Chocolate Covered Strawberries (see them after the jump).

Claire Robinson's Time Tips
1. Plan ahead. Create a menu for the week with flexibility. Don't forget to choose a few meals that are super fast and easy for any unexpected pinches during the week.

2. Arrange one shopping day within your schedule to avoid numerous trips to the store throughout the week.

3. Purchase with a plan. Make a grocery list after surveying the pantry and refrigerator. Writing lists organized by sections in the grocery store will keep shopping faster and easier.

4. Keep it simple by choosing dishes with fewer ingredients, and keep it healthy by choosing quality ingredients. A few well-chosen ingredients deliver simply great dishes!

5. Try to keep the clean up a breeze. When choosing recipes, look for ones that do not use a lot of different gadgets or pieces of equipment. Another way to keep clean up easy is by lining sheet trays with foil or parchment and marinating in re-sealable plastic bags.

6. Prep ingredients ahead of time, such as chopping or washing. Having a few fresh, ready-to-use items always on hand, shaves time and stress in the kitchen.

7. Make large batches of recipes that keep well. It usually doesn't take a lot of extra effort to double recipes. Leftover dishes can often be reworked to create a completely new meal. Pot roast for dinner one night can make a great pot roast Panini the next.

8. Keep your pantry and refrigerator well-stocked with healthy and versatile staples. Having your easy to use, wholesome basics on hand at all times keeps it simple. I keep 100% Whole Wheat Sandwich Thins available to quickly make nutritious, tasty sandwiches.

9. Don't forget to stash fast and healthy flavor builders, such as fresh herbs. Potted herbs are easy to care for and offer loads of flavor to almost every dish.

10. Share responsibility in the kitchen by recruiting help. Have your family or friends chip in by assigning each person a task either when prepping ingredients, plating or cleaning.

Be a chef in your home! By changing just one ingredient in a few ingredient recipe, you can refresh an old favorite and make the dish all your own. After all, each of us is the Executive Chef of our household.

-----------------------------------------------

Grape Tomato Bruschetta
Yield: 8 bruschetta

Ingredients
4 Arnold Honey Wheat Sandwich Thins, separated
2 pints grape tomatoes, sliced in half lengthwise
1 tablespoon aged balsamic vinegar
2 tablespoons garlic infused extra virgin olive oil
12 fresh basil leaves
Kosher salt, to taste
Freshly ground black pepper, to taste

Directions
1. Toast Sandwich Thins halves to a light golden brown.

2. In a bowl, mix tomatoes with balsamic, olive oil, salt and pepper to taste. Stack basil leaves and roll them in the shape of a log. Slice the rolled basil, making ribbons. Toss most of the cut basil with the tomatoes, reserving a bit of fresh basil to garnish.

3. Spoon dressed tomatoes on top of each toasted Sandwich Thins half and garnish with a few fresh basil ribbons.

-----------------------------------------------

French Onion Tart

Ingredients
1 sheet frozen puff pastry, thawed in refrigerator
2 tablespoons extra-virgin olive oil
3 large Vidalia onions or other sweet variety, thinly sliced
4 thyme sprigs, plus more for garnish
Kosher salt and freshly cracked black pepper
1/3 cup good quality beef stock

Directions
1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

2. On a work surface, roll the puff pastry into a roughly 10 by 16-inch rectangle. With a sharp knife, trim uneven edges to make a perfect rectangle. Evenly cut off the outer 1 inch of each side of the rectangle in strips; put the puff sheet on the baking sheet. Dip your finger in water and run around the top edges of the rectangle and replace the removed strips of pastry along the edges of the sheet, pressing lightly to adhere. With a fork, pierce the interior of the tart shell to prevent rising; do not pierce the adhered edges. Bake until the outer edges have
puffed and are golden in color; about 15 minutes. Set aside.

3. Heat 2 tablespoons olive oil in a large skillet over medium-low heat. Add onions and thyme sprigs and season well with salt and pepper, to taste. Cook, stirring occasionally, until the onions begin to brown. Add the stock, a tablespoon at a time, as the pan gets dry, scraping and
stirring the brown bits that are stuck to the bottom oft the pan. When the onions are caramelized to a dark golden color, remove from the heat and discard the leafless thyme sprigs (the leaves fall off while cooking).

4. When ready to serve, preheat the oven to 350 degrees F. Evenly spread the caramelized onions on the cooked pastry shell and heat in the oven until warmed through, 5 to 7 minutes. Remove from oven, to a cutting board and cut into wedges. Arrange on a serving platter and garnish each wedge with a sprig of fresh thyme. Serve immediately and enjoy!

-----------------------------------------------

Minted Squash Orzo

Ingredients
1 cup dried orzo pasta
1/4 cup garlic flavored olive oil, divided
1 large yellow squash, about 8 ounces, quartered lengthwise and sliced
Kosher salt and freshly cracked black pepper
4 ounces feta cheese, crumbled
1/2 cup fresh mint leaves, chopped, plus more for garnish

Directions
1. Bring a large pot of heavily salted water to a boil over medium heat. Stir in the orzo and cook for 8 minutes; pasta will be slightly undercooked. Reserve 1/2 cup of the cooking water, then drain the orzo in a colander in the sink.

2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the squash, season with salt and pepper, to taste, and cook, stirring occasionally, until beginning to brown and soften, about 4 minutes. Reduce the heat to medium-low, and add the cooked orzo and cooking
water. Bring to a simmer and stir in 3/4 of the feta; season with salt and pepper. Cook until the water is absorbed, about 2 minutes. Remove from the heat and stir in the remaining 2 tablespoons oil and mint.

3. Transfer to a serving platter and sprinkle the remaining feta over the
top and garnish with additional chopped mint.

-----------------------------------------------

Chili-Chocolate Covered Strawberries

Ingredients
6 ounces bittersweet chocolate, chopped
3 tablespoons heavy cream
1 tablespoon butter
1/8 teaspoon ground pure chili powder, such as ancho
10 large strawberries with long stems

Directions
1. In a heat-proof mixing bowl, add the chocolate, cream, and butter. Place over a smaller pot of simmering water. Be sure the water does not touch the bottom of the bowl. Stir until chocolate is melted, add cream and butter and stir until smooth. Stir in the chili powder and mix until fully incorporated.

2. Hold each strawberry by the long stem and dip into the chocolate allowing excess to drizzle back into the pan. Place chocolate covered strawberries on a parchment or waxed paper lined sheet tray. Once chocolate is cool, chill until fully set, about 30 minutes.