Lemon Pepper Chicken Tenders

Cook Time: 12 min
Level: Easy
Yield: 20 pieces, 8 to 10 appetizers

Ingredients

* 1 1/2 pounds chicken breast tenders, 20 pieces
* 20 (6-inch) bamboo party skewers
* 2 lemons, juiced and zested
* 1/4 cup extra-virgin olive oil, eyeball it
* Coarse black pepper
* Coarse salt

Directions

Heat the grill over medium high heat. Skewer chicken. In a shallow
dish, combine lemon zest and juice with extra-virgin olive oil.
Reserve 1/4 of the marinade. Coat chicken tenders in marinade and
season generously on both sides with coarse black pepper. Season
chicken tenders lightly with salt. Cook tenders in 2 or 3 batches, a
single layer, in a very hot grill. Chicken tenders will cook 3 minutes
on each side. Transfer to a serving platter and brush with the
reserved marinade.

From: foodnetwork.com

Orzo with Parsley and Lemon Zest

Cook Time: 12 min
Level: Easy
Yield: 4 servings

Ingredients

* 1/2 pound orzo
* Coarse salt
* 1 tablespoon extra-virgin olive oil, eyeball it
* 2 large lemons, zested
* Black pepper
* 1/4 cup finely chopped flat leaf parsley, a couple of handfuls

Directions

Cook orzo in salted water about 12 minutes, to al dente. Drain orzo
well. Do not run under cold water. You want the cooked pasta to remain
hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon
of extra virgin olive oil and season with salt and pepper. Add lemon
zest and parsley and toss to combine the flavors with the pasta.

From: foodnetwork.com

Chicken Scarpariello

Cook Time: 18 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 1/2 pounds boneless, skinless chicken breast
* Salt and pepper
* 1 teaspoon poultry seasoning
* 2 tablespoons extra-virgin olive oil, 2 turns of the pan
* 2 red bell peppers, seeded and cut into 1-inch pieces
* 3 hot cherry peppers, drained and chopped
* 4 cloves garlic, chopped or thinly sliced
* 1/2 cup dry white wine
* 1/2 cup chicken stock or broth
* 1/4 cup chopped Italian flat-leaf parsley, a couple of handfuls
* 2 tablespoons juice from hot pepper jar
* Orzo with Parsley and Lemon Zest, recipe follows

Directions

Heat a large, heavy skillet over medium high heat. Cut chicken into
large chunks and season with salt and pepper and poultry seasoning.
Add 1 tablespoon extra-virgin oil to the hot pan, 1 turn in a slow
stream. Set chicken into pan and do not turn for 2 or 3 minutes or you
will tear the meat. Brown chicken 3 minutes on each side and then
remove all of the chicken to a warm plate. Add bell peppers, hot
peppers and garlic to the pan. Saute the peppers and garlic for 5
minutes, tossing and turning them frequently. Add wine to the pan and
reduce 1 minute. Scrape up the pan drippings. Add the chicken stock
and bring it up to a bubble. Set the chicken back into the pan. Toss
the parsley with the chicken and peppers and cook the chicken through,
2 or 3 minutes. Scatter a little hot pepper juice over the pan and
serve the Scarpariello over a bed of lemon orzo. WOW!

Orzo with Parsley and Lemon Zest:

1/2 pound orzo
Coarse salt
1 tablespoon extra-virgin olive oil, eyeball it
2 large lemons, zested
Black pepper
1/4 cup finely chopped flat leaf parsley, a couple of handfuls

Cook orzo in salted water about 12 minutes, to al dente. Drain orzo
well. Do not run under cold water. You want the cooked pasta to remain
hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon
of extra virgin olive oil and season with salt and pepper. Add lemon
zest and parsley and toss to combine the flavors with the pasta.

Yield: 4 servings
Preparation time: 5 minutes
Cooking time: 12 minutes
Ease of preparation: super easy

From: foodnetwork.com

Apple and Onion Stuffin' Muffins

Cook Time: 25 min
Level: Easy
Yield: 12 servings

Ingredients

* Recipe courtesy Rachael Ray
* 2 tablespoons extra-virgin olive oil, 2 turns of the pan
* 1 stick butter, softened
* 1 fresh bay leaf, available in produce department
* 4 ribs celery and greens, from the heart, chopped (save time and
purchase celery already washed, trimmed and cut into sticks, this
makes chopping fast work)
* 1 medium to large yellow skinned onion, chopped
* 3 McIntosh apples, quartered and chopped
* Salt and pepper
* 2 tablespoons poultry seasoning
* 1/4 cup chopped fresh parsley leaves
* 8 cups cubed stuffing mix (recommended: Pepperidge Farm)
* 2 to 3 cups chicken stock, available in paper containers on the soup aisle

Directions

Preheat oven to 375 degrees F.

Preheat a large skillet over medium high heat. Add extra-virgin olive
oil to skillet and 4 tablespoons butter. When butter melts, add bay
leaf and add the vegetables as you chop them, celery, onions then
apples. Sprinkle the vegetables and apples with salt, pepper and
poultry seasoning. Cook 5 to 6 minutes to begin to soften vegetables
and apples then add parsley and stuffing cubes to the pan and combine.
Moisten the stuffing with chicken broth until all of the bread is soft
but not wet.

Butter 12 muffin cups, 2 tins, liberally with remaining butter. Use an
ice cream scoop to fill and mound up the stuffing in muffin tins.
Remove the bay leaf as you scoop the stuffing when you come upon it.
Bake until set and crisp on top, 10 to 15 minutes. Remove stuffin'
muffins to a platter and serve hot or room temperature.

From: foodnetwork.com

Ham and Fontina Frittata

Cook Time: 20 min
Level: Easy
Yield: 6 servings

Ingredients

* 1 pound ham steak, from packaged meats case of market
* 1 tablespoon (1 turn around the pan) olive oil
* 2 tablespoons butter
* 12 extra large eggs
* 1/2 cup milk or half-and-half
* Salt and pepper
* 2 cups (8 to 10 ounces) Danish Fontina, shredded

Directions

Preheat oven to 400 degrees F.

Trim any connective tissue and all fat off ham steak. Mince the meat
into very small bits and set aside.

Heat a 12-inch nonstick skillet with oven safe handle over moderate
heat. Add oil and 1 tablespoon butter to the skillet and coat sides
and bottom of pan evenly with melted butter and oil mixture. Add ham
bits to the pan and saute 3 minutes to brown them a bit and render
some of the moisture in the meat.

Whisk together eggs and milk or half-and-half. Break off tiny pieces
of remaining 1 tablespoon butter and drop them into beaten eggs.
Season eggs with a little salt and pepper and whisk again to combine.
Pour eggs into skillet over ham. Stir eggs gently to evenly distribute
bits of ham throughout the eggs.

As eggs set, lift up bottom skin that has formed and allow uncooked
eggs to settle. Keep doing this as eggs brown until the eggs begin to
set. Transfer the pan to the oven, and allow the frittata to cook 10
minutes, or until golden on top. Add a generous layer of shredded
fontina to the frittata and leave in oven another 3 to 5 minutes, or
until cheese is melted and begins to bubble and brown. Serve frittata
wedges directly from the skillet with a pie server.

From: foodnetwork.com

Green Risotto

Cook Time: 22 min
Level: Easy
Yield: 4 servings

Ingredients

2 cups water
1 quart vegetable stock
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter
1 medium onion, finely chopped
2 cups arborio rice
1/2 cup dry white wine or dry sherry
1 pound triple washed spinach, chopped
1 cup loosely packed basil leaves, chopped or torn
1/2 cup flat-leaf parsley, a couple of handfuls, chopped
Coarse salt and freshly ground black pepper
1/4 teaspoon nutmeg, grated or ground
1/2 to 2/3 cup grated Parmigiano-Reggiano, 2 or 3 handfuls

Directions

Bring water and stock to a boil, then reduce heat to low to keep warm.

In a large skillet, heat oil and butter over medium to medium high
heat. Add onions and saute 3 minutes. Add arborio rice and saute, 2 or
3 minutes more. Add wine or sherry and allow liquid to absorb, 1
minute. Add 1/2 the stock or broth and reduce heat slightly. Simmer,
stirring frequently until liquid is absorbed, then add more liquid, a
few ladles at a time. When liquid cooks out, ladle in a bit more.

When risotto has cooked almost to al dente, about 18 minutes, fold in
spinach, basil and parsley. Season risotto with nutmeg, salt and
pepper and stir in any remaining broth. Risotto will cook 22 minutes,
total. Stir in cheese and serve immediately.

From: foodnetwork.com

Big Beef Meatballs with Bucatini

Cook Time: 25 min
Level: Easy
Yield : 4 servings

Ingredients

* 1 1/2 pounds ground sirloin
* 2 small to medium yellow onion, 1 grated and 1 finely chopped
* 6 cloves garlic, chopped, divided
* 1 egg
* 1/2 to 2/3 cup Italian bread crumbs, a couple of overflowing handfuls
* 1/2 cup grated Parmigiano-Reggiano, plus some to pass at table
* 1/4 teaspoon ground allspice or nutmeg
* 3 tablespoons capers, drained and chopped
* 2 tablespoons chopped sage leaves, 4 to 6 sprigs
* A couple generous handfuls flat-leaf parsley, chopped, divided
* Salt and pepper
* 3 tablespoons extra-virgin olive oil, plus some for drizzling
* 1 pound bucatini (thick, hollow spaghetti)
* 1/4 pound pancetta, chopped
* 12 baby portobello caps, (crimini mushrooms), chopped
* 1/2 cup dry red wine, eyeball it
* 1 cup, (8 ounces), beef stock
* 1 (28-ounce), can crushed tomatoes, San Marzano if available

Directions

Preheat 400 degrees F. Place a large pot of water over high heat and
bring to a boil.

Mix meat with the grated onion, 3 cloves chopped garlic, egg, bread
crumbs, cheese, allspice, capers, sage, a handful of the chopped
parsley, salt and pepper and a healthy drizzle of extra-virgin olive
oil. Mix meat, score the meat into 4 sections and make 3 very large
balls from each section. Arrange the 12 balls on a nonstick cookie
sheet and roast 15 minutes until firm but not hard.

Drop bucatini in salted boiling water to cook off. Drain.

Add another tablespoon of extra-virgin olive oil to the skillet and
the pancetta. Cook 3 to 4 minutes then add the remaining garlic and
mushrooms to the pan and cook 5 minutes. Season the mushrooms with
salt and pepper. Add remaining chopped onion and deglaze the pan with
wine, cook off 1 minute, add in stock and whisk up remaining
drippings. Stir in the tomatoes and season sauce with salt and pepper,
if necessary. Stir in parsley. Simmer 5 minutes.

Toss pasta with half the sauce. Remove balls from oven and add to
remaining sauce and turn to coat. Serve large balls, 3 per person,
along side pasta. Spoon any remaining sauce over the pasta. Pass extra
cheese at the tables.

From: foodnetwork.com

Show-Stopper Seared Scallops with Lemon Scented Bread Crumbs and Fettuccine with Saffron and Asparagus

Cook Time: 20 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 pound asparagus tips
* 1 pound dry fettuccine
* Salt
* Extra-virgin olive oil, 2 tablespoons plus some for drizzling
* 2 cloves garlic, chopped
* 1 shallot, thinly sliced
* 1/2 cup dry white wine, eyeball it
* 1/2 cup chicken stock
* 1 (14-ounce) can crushed tomatoes
* Pinch saffron or 1 packet saffron powder, available at many
markets on spice aisle
* 1/4 cup heavy cream, eyeball it
* Black pepper
* 2 tablespoons butter
* 1 cup bread crumbs
* 1 lemon, zested
* Handful parsley, finely chopped
* 16 sea scallops, trimmed

Directions

Bring 1-inch of water to a boil in a large skillet as well as a large
pot of water, for pasta. When the water in the skillet comes up to a
boil, add salt and asparagus and blanch for 2 minutes, drain and
reserve. When the pasta water comes up to a boil, salt it and cook
fettuccine to al dente.

While the pasta water comes up to a boil, in the pan which you
blanched the asparagus in, heat 2 tablespoons extra-virgin olive oil,
over medium heat then add garlic and shallot and saute 4 to 5 minutes.
Deglaze with wine, reduce 30 seconds then add stock, tomatoes and a
pinch of saffron or an envelope of saffron powder. Simmer 10 minutes.
Stir in cream then season sauce with salt and pepper, to taste.

While sauce cooks, heat a small skillet over medium-low heat. Add
butter, melt then add the bread crumbs and toast them. Add salt and
pepper, lemon zest and parsley, remove and reserve. Wipe pan clean and
return the skillet to medium-high heat and preheat until very hot.
Drizzle scallops with extra-virgin olive oil and add to hot pan to
caramelize on each side, 3 minutes on the first side 2 on the second.

Chop asparagus into 1-inch pieces on an angle and add to sauce. Drain
pasta and toss with asparagus and sauce. Serve pasta with seared
scallops, 4 per person, alongside and top the scallops with the lemon
scented bread crumbs.

From: foodnetwork.com

Bacon, Spinach and Cream Potatoes

Cook Time: 18 min
Level: Easy
Yield: 6 servings

Ingredients

* 3 pounds Idaho potatoes, peeled and sliced
* Salt
* Extra-virgin olive oil
* 4 strips center cut bacon, chopped
* 1 medium onion, quartered and thinly sliced
* 1 cup cream
* 2 boxes frozen chopped spinach, defrosted and wrung out in a kitchen towel
* Salt and pepper
* 1/4 teaspoon freshly grated nutmeg, eyeball it

Directions

Place potatoes in a pot and cover with water. Bring up to a boil, salt
water and cook until tender, 12 to 15 minutes.

To a small skillet over medium heat add a little extra-virgin olive
oil and bacon and brown, 7 to 8 minutes. Add onions and cook until
soft, 5 minutes more.

Drain the potatoes and place back in the hot pot. Add bacon, onions
and defrosted spinach to potatoes, mash to combine then add cream.
Mash until smooth and season the mixture with salt, pepper and nutmeg.

From: foodnetwork.com

Devilish Angel Cake with Wine Soaked Berries

Prep Time: 22 min
Level: Easy
Yield: 4 servings (you can have seconds, on a date night)

Ingredients

* 1/3 cup dry Italian red wine
* 3 tablespoons sugar
* A few grinds black pepper
* 1/2 pint strawberries, sliced
* 1/2 pint blackberries
* 1 store bought angel food cake
* Whipped cream, canister
* Finely chopped fresh mint leaves or orange zest, for garnish

Directions

Combine wine, sugar, and pepper in a medium bowl. Add berries and soak
20 minutes. Cut the cake into thick slices. Serve wedges doused with
wine soaked berries then garnish with whipped cream and fresh mint or
orange zest.

From: foodnetwork.com

Huckleberry Pancakes

Cook Time: 15 min
Level: Easy
Yield: 4 servings

Ingredients

* 2 cups all-purpose flour
* 3 teaspoons baking powder
* 1/2 teaspoon salt
* 1/4 cup sugar
* 2 eggs
* 2 tablespoons oil
* 1 cup milk
* 4 ounces huckleberries, fresh or frozen, plus extra, for serving
* Whipped butter and maple syrup, as an accompaniment

Directions

Mix the flour, baking powder, salt, and sugar in a bowl. Then, stir in
eggs, oil, and milk until mixed. Do not beat the mixture.

Pour 2 to 6 ounce ladles of batter on a lightly oiled griddle. Then,
add 1-ounce of huckleberries to each pancake. Cook for 2 to 3 minutes
on each side.

Place the pancakes on a large plate. Then garnish with huckleberries,
whipped butter, and hot maple syrup.

Chicken Parm Pizza

Cook Time: 22 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 store bought pizza dough
* Cornmeal or flour, for dough
* 2 tablespoons extra-virgin olive oil (2 turns of the pan plus a drizzle)
* 1 pound ground chicken
* 3 cloves garlic, chopped
* 1 small onion, chopped
* Salt and pepper
* Handful flat-leaf parsley, chopped
* Couple pinches crushed red pepper flakes
* Couple pinches dried oregano
* 1 (8-ounce) can tomato sauce
* 1 cup grated Parmigiano-Reggiano
* 1 1/2 cups shredded provolone
* 5 to 6 leaves basil, torn or shredded

Directions

Preheat oven to 425 degrees F.

Coat hands and work surface with a little cornmeal or flour. Using
your hand or a rolling pin, form a 14-inch round pizza. Place pizza on
a baking sheet or pizza stone and poke the top with a few holes.
Drizzle a little bit of extra-virgin olive oil down over the dough and
place in oven. Bake 10 minutes.

Meanwhile, heat a deep skillet over medium-high heat with 2
tablespoons of extra-virgin olive oil. Add meat and break it up with a
wooden spoon. To browned meat, add garlic and onions, then season with
salt and pepper. Cook together 5 to 6 minutes then add parsley, red
pepper flakes, oregano and the tomatoes to the pan. Heat the sauce
through.

Remove pizza from oven after 10 minutes and top with sauce and
cheeses. Return to oven and bake until golden and bubbly, another 10
to12 minutes. Top the pizza with basil, cut and serve.

From: foodnetwork.com

Rachael's Chimichurri Chicken Bites

Cook Time: 10 min
Level: Easy
Yield: 8 servings

Ingredients

* 1 rounded tablespoon sweet paprika
* 3/4 cup flat-leaf parsley leaves, a couple of handfuls
* 3 tablespoons fresh oregano leaves
* 3 tablespoons fresh thyme leaves
* 2 bay leaves, crumbled
* 1/2 small white onion, coarsely chopped
* 3 cloves garlic
* 1 teaspoon cayenne
* 1 cup extra-virgin olive oil, eyeball it
* 1/4 cup red wine vinegar, 3 splashes
* 1 teaspoon coarse salt
* 1 1/2 to 1 3/4 pounds chicken tenders

Directions

Preheat a grill pan over high heat.

In a food processor combine paprika, parsley, oregano, thyme, bay
leaves, onion, garlic and cayenne. Finely chop the mixture by pulsing.

Heat oil in a small pan over medium low heat. When oil is warm, stir
herb and garlic mixture into oil and heat 3 to 5 minutes, then remove
from heat. The oil will become infused with the flavor of the herbs
and garlic. Transfer to a bowl and stir in vinegar and salt. Taste to
adjust seasonings.

Cut chicken tenders into thirds and place in a shallow dish. Wash hands.

Spoon half of your chimichurri over the chicken and coat completely
and evenly. Using tongs, transfer the bites to the hot grill and cook
2 or 3 minutes on each side. Transfer bites to a serving plate. Serve
with party picks and reserved chimichurri sauce for dipping.

From: foodnetwork.com

Chicken Sausage Patties

Cook Time: 10 min
Level: Easy
Yield: 12 patties, 6 servings

Ingredients

1 tablespoon butter
1 green apple, finely chopped
1 small onion, finely chopped
Salt and pepper
1 teaspoon fennel seed
1 1/2 pounds ground chicken breast
1 1/2 teaspoons poultry seasoning, half a palm full
1 teaspoon allspice, 1/3 palm full
1 teaspoon sweet paprika, 1/3 palm full
Extra-virgin olive oil, for drizzling

Directions

Heat a small nonstick skillet over medium heat. Add butter and melt.
Add apples and onions and season with a little salt, pepper and fennel
seeds. Gently saute the mixture 5 minutes to soften and remove from
heat to cool.

Heat a griddle pan or large nonstick skillet over medium-high heat.

Place chicken in a bowl and season with salt and pepper, poultry
seasoning, allspice, paprika and a healthy drizzle of extra-virgin
olive oil. Add in the apples, onions and fennel and mix the sausage.
Score meat into 4 sections and form 3 small, thin patties from each
section, 2 1/2 inches across, 12 small patties total. Cook patties 3
to 4 minutes on each side and serve warm.

From: foodnetwork.com

Swiss and Bacon Dip

Cook Time: 18 min
Level: Easy

Ingredients

* 8 slices center cut bacon, chopped
* 8 ounces softened cream cheese
* 1/2 cup mayonnaise
* 2 rounded teaspoons prepared Dijon style mustard
* 1 1/2 cups shredded Swiss cheese, available on dairy aisle
* 3 scallions, chopped
* 1/2 cup smoked almonds, coarsely chopped
* Baby carrots and a selection of spiced flat breads, cocktail
sized pumpernickel or rye breads, or sliced whole grain baguettes, for
dipping

Directions

Preheat oven to 400 degrees F.

Brown bacon in nonstick skillet over medium high heat. Drain crisp
bacon bits on paper towels.

In a mixing bowl, combine cream cheese, mayonnaise, Dijon, Swiss and
scallions with cooked bacon. Transfer to a shallow small casserole or
baking dish and bake until golden and bubbly at edges, 15 to 18
minutes. Top with chopped smoked almonds. Place dip on a platter and
surround warm casserole with breads and carrots for dipping.

Variation: Swiss and Bacon Dip with Horseradish - Stir in 2 rounded
teaspoons prepared horseradish when combining cheese and bacon.

From: foodnetwork.com

Three Vegetable Penne with Tarragon-Basil Pesto

Cook Time: 15 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 pound penne or whole-wheat penne rigate pasta
* Salt
* 1/2 pound asparagus, trimmed of tough ends
* 1 small zucchini
* 2 handfuls, 1/4 pound, haricots verts (thin green beans) trimmed
of stem ends
* 1/4 cup pine nuts
* 1 cup basil, 20 leaves
* 1/2 cup chopped tarragon leaves (10 to 12 stems)
* Handful flat-leaf parsley
* 1 lemon, zested
* 1 clove garlic
* 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls, plus
more to pass at table
* Coarse black pepper
* 1/3 cup extra-virgin olive oil, eyeball it

Directions

Heat a large pot of water to boil for pasta. Salt the water and add
pasta to cook to al dente or, with a bite to it. Cut asparagus spears
into 2 inch pieces on an angle. Cut zucchini into matchstick shapes.
Cut haricots verts or green beans into 2 -nch pieces on an angle. Add
vegetables to pasta after penne has been cooking about 5 minutes. Cook
veggies and pasta together 2 minutes.

While pasta cooks, toast pine nuts in a small pan until golden, then
cool. Place nuts, basil, tarragon, parsley, lemon zest, garlic, cheese
and a little salt and pepper in a food processor. Turn the processor
on and stream in the extra-virgin olive oil until thick sauce forms.

Scrape pesto into large, shallow serving dish. Add a ladle of hot,
starchy pasta water to the pesto. Drain penne and veggies and add
immediately to pesto. Toss to coat pasta and vegetables evenly. Adjust
salt and pepper, to taste. Serve with extra grated cheese to pass at
table.

From: foodnetwork.cm

Apple Crisp

Cook Time: 20 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 6 McIntosh apples, peeled and diced into 1/2-inch pieces
* 1/2 lemon, juiced
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground or freshly grated nutmeg
* 2 tablespoons granulated sugar
* 1/2 cup flour or fine graham cracker crumbs
* 1/2 cup brown sugar
* 1/2 stick butter
* 1 pint vanilla ice cream

Directions

Preheat oven to 400 degrees F. In a 9 by 12 baking dish, combine
apples, lemon juice, cinnamon, nutmeg and sugar. In a small bowl, mix
flour or graham cracker crumbs, brown sugar and butter together using
the tines of a fork and your fingers, working until even, small
crumbles form. Sprinkle topping evenly over apples and bake 15 to 20
minutes until apples are just tender and topping is golden brown. Top
dishes of apple crisp with small scoops of vanilla ice cream. YUM!

Pasta del Magnifico alla Garga

Cook Time: 12 min
Level: Easy
Yield: 2 servings


Ingredients

* 1 cup heavy cream
* 2 tablespoons cognac or dry sherry
* 1 lemon, zested
* 1 large navel orange, zested
* 1/2 teaspoon coarse salt
* 2 tablespoons fresh mint, chopped, about 3 sprigs
* 12 leaves fresh basil, shredded or torn
* 1/2 pound linguini, cooked to al dente, or 3/4 pound fresh linguini, cooked to al dente
* 1/2 cup grated Parmigiano-Reggiano


Directions

In a skillet over medium low heat, heat cream. Add cognac or dry sherry, lemon and orange zest and salt. Simmer sauce 7 to 10 minutes. Add mint and basil to the sauce. Toss hot, drained pasta with sauce and grated cheese. Transfer to serving dish or dinner plates.

Mint Chocolate Cookies with Ice cream

Ingredients

1 package store bought chocolate chip cookie mix (dry ingredients),
available on baking aisle of market (recommended: Duncan Heinz or
Betty Crocker)- check label to see what the mix-in ingredients are,
i.e. butter and egg
Green vegetable food coloring
1 teaspoon mint extract
2 pints peppermint stick flavor or mint chocolate chip ice cream

Directions:

Preheat oven according to the cookie mix package directions. Prepare
the cookie mix according to directions with the addition of a few
drops of green food coloring and the mint extract. Adjust deepness of
the color to your liking, 3 drops is enough to make it a medium color
green. Scoop heaping tablespoons of the cookie batter between 2 cookie
sheets, you should get about 2 dozen scoops. Bake cookies until just
lightly golden at the edges, remove and cool slightly. Serve with
peppermint stick or mint chocolate chip ice cream.

For a fun, tasty and minty ice cream sammy, place small scoops of ice
cream between 2 cookies. Push the ice cream to the edge and coat in
mini dark chocolate chips or chocolate shavings. Place in freezer
individually wrapped.

Tuna Burgers with Ginger and Soy

Cook Time: 12 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 1/2 pounds fresh tuna steak
* 2 cloves garlic, chopped
* 2 inches fresh ginger root, minced or grated
* 3 tablespoons tamari dark soy sauce
* 2 scallions, chopped
* 1/2 small red bell pepper, finely chopped
* 2 teaspoons sesame oil -- eyeball the amount
* 2 teaspoons grill seasoning blend (recommened: Montreal Steak
Seasoning by McCormick) or 1 teaspoon black pepper and 1/2 teaspoon
coarse salt -- eyeball it
* 1 tablespoon light-in-color oil, such as canola, safflower or peanut oil
* 1/2 pound shiitake mushrooms, coarsely chopped
* Coarse salt
* 4 sesame kaiser rolls, split
* 1 jar, 8 ounces, mango chutney
* 4 leaves red leaf lettuce
* 1 jar, 8 ounces, wasabi mustard (recommended: Stonewall Kitchen
brand) -- Asian sweet-hot mustard, available on the condiment aisle as
well as in Asian foods section of larger markets, may be substituted
* Exotic root vegetable chips (recommended: Terra brand), to pass
at table, optional
* pickled ginger, optional plate garnish

Directions

Preheat a nonstick griddle or a grill pan to high heat.

Cube tuna into bite size pieces and place in a food processor. Pulse
the processor to coarse-grind the tuna; it should take on the
consistency of ground beef or turkey. Transfer tuna to a bowl. Combine
ground tuna with garlic, ginger, dark soy sauce, scallions, red bell
pepper, sesame oil, seasoning blend and black pepper. Form 4 large
patties, 1 1/2 inches thick. Drizzle patties on both sides with
light-in-color oil, such as canola, safflower or peanut oil.

Cook tuna burgers 3 minutes on each side for rare, up to 6 minutes
each side for well done. Preheat broiler.

In a medium nonstick skillet over high heat, saute fresh shiitakes for
2 or 3 minutes in 1 tablespoon light oil -- 1 turn of the pan in a
slow stream. Season mushrooms with salt and pepper.

Open up the rolls and lightly toast them under the broiler. Spread
mango chutney on the bottom of each bun. Top with tuna burger,
shiitakes, red leaf lettuce. Spread wasabi mustard or sweet hot
mustard on bun tops and set them in place. Serve with exotic chips and
pickled ginger, if desired.