Rachael Ray Recipes

Mac and Cheddar Cheese with Chicken and Broccoli

2012-01-29T17:23:00.001-08:00

It's so easy to make and healthy too!

Time: 25 min
Level: Easy
Yield: 6 servings

Ingredients

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 pound chicken breast tenders, chopped
Salt and pepper
1 small onion, chopped
1 pound macaroni elbows or cavatapi corkscrew shaped pasta twists
2 1/2 cups raw broccoli florets, available packaged in produce department
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon cayenne pepper
1 teaspoon paprika
3 cups whole milk
1 cup chicken stock
3 cups yellow sharp Cheddar
1 tablespoon prepared Dijon mustard

Directions

Place a pot of water on to boil for macaroni.

Heat a medium pan over medium to medium high heat. Add extra-virgin olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and cook another 5 to 7 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve.

To boiling pasta water, add pasta and salt to season the cooking water. Cook 5 minutes, then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and florets are just tender.

While pasta cooks, heat a medium sauce pot over medium heat. Add butter and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles then cook a minute more. Whisk in milk and stock and raise heat a little to bring sauce to a quick boil. Simmer sauce to thicken about 5 minutes.

Drain macaroni or pasta and broccoli florets. Add back to pot and add chicken to the pasta and broccoli.

Add cheese to milk sauce and stir to melt it in, about a minute or so. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and broccoli and cooked pasta and stir to combine. Adjust seasonings, transfer to a large serving platter and serve.

From: foodnetwork.com

Chicago Dog Salad

2011-09-12T18:05:00.001-07:00

Time: 5 min
Level: Easy
Yield: 4 servings

Ingredients

1/4 cup yellow mustard
2 tablespoons vinegar, eyeball it
1 rounded teaspoon sugar
4 tablespoons vegetable oil
1/2 medium red onion, thinly sliced
1/2 of a 16-ounce sack shredded cabbage blend for slaw salads
1 romaine heart, shredded
2 vine ripe tomatoes, diced
3 large half sour or garlic pickles, chopped
Salt and pepper
8 pork or beef hot dogs, cut into 1-inch-thick slices on an angle

Directions

In the bottom of a large bowl, combine mustard, vinegar, sugar, and about 3 tablespoons of vegetable oil. Add the onions, cabbage, romaine, tomatoes, and pickles and toss the salad. Season with salt and pepper, adjust seasonings, and reserve.

Heat a large nonstick skillet over medium-high heat. Add in remaining 1 tablespoon vegetable oil (1 turn of the pan) then arrange the sliced dogs in a single layer. Sear them a couple of minutes on each side. Remove to paper towels to drain.

Mound up the salad on plates, top with seared dogs, and serve.

From: foodnetwork.com

My Top 10 Favorites: Rachael Ray's Chicken Breast Recipes

2011-07-26T03:38:00.000-07:00

1. Chicken enchilladas

2. Parmesan crusted chicken breast with tomato and basil

3. Bacon wrapped chicken with blue cheese and pecans

4. Greek mixed grill kabobs and pine-nut orzo salad

5. Chicken scarpariello

6. The only pizza you'll ever want again

7. Grilled chicken cutlet parmigiana

8. Chicken cutlets with herbs

9. Lemon pepper chicken tenders

10. Chicken cacciatore

Rachel Ray's Quesadilla Recipes

2011-07-17T20:46:00.000-07:00

1. Grilled Green Quesadillas with Brie and Herbs

2. Grilled Green Chili Quesadillas

Orange Scented Green Beans

2011-04-14T21:24:00.001-07:00

Since you've already work hard on easter's main dish, trust Rachael to give a 5-min sidedish!

Ingredients

Peel of 1 orange
2 pounds trimmed green beans, available in produce department
2 tablespoons butter
Salt
3 tablespoons fresh chives, snipped

Directions

Fill a pan with 2 inches water and bring to a boil. Add orange peel and beans. Cook 5 to 6 minutes, beans should remain bright green with a snap to them. Drain beans and return to pan. Remove peel. Toss with butter, salt and chives then transfer to a serving dish.

From: foodnetwork.com

Fried Mozzarella Bites

2011-03-16T06:21:00.001-07:00

Mozzarella + Tomatoes = Yum-O!

Cook Time: 15 min
Level: Easy
Yield: 32 mozzarella bites

Ingredients

Olive oil, for frying
1 pound ball fresh mozzarella, buy a piece wrapped, not packed in water
1 pound fresh smoked mozzarella, found in the specialty cheese case
1 cup all purpose flour
2 eggs
1/3 cup milk, eyeball it
2 cups Italian style bread crumbs
1/2 cup grated Parmesan or Romano
2 tablespoons chopped fresh flat-leaf parsley
8 stems or large sprigs each fresh parsley, sage, thyme
Fine salt

Arrabiata - In A Hurry Dipping Sauce:

2 tablespoons extra-virgin olive oil
4 cloves garlic, chopped
1/2 to 1 teaspoon crushed red pepper flakes, moderate to hot heat level, eyeball the amount
1 (28-ounce) can crushed tomatoes
Coarse salt
Bamboo skewers, 6-inch, or party picks, for dipping

Directions

Heat 2 inches olive oil in a deep skillet over medium high heat. Cut each pound of mozzarella and smoked mozzarella into 16 cubes. Set up a breading station: flour, 2 eggs beaten with 1/3 cup milk, Italian bread crumbs mixed with a couple of handfuls of grated cheese. Reserve the chopped parsley. Roll fresh plain mozzarella in flour, dip in egg, then coat in bread crumbs. Bread all the plain mozzarella, then add chopped parsley to the bread crumbs. Coat the cubed smoked mozzarella in flour, egg, then Italian bread crumbs mixed with parsley. The chopped parsley will allow you to distinguish between the fresh and fresh smoked cheese once fried. Place herbs into hot oil and fry 30 to 45 seconds. Be careful not to stand over pan, the oil will spatter a little because of the water content in herbs. Remove herbs with a slotted kitchen tool and transfer to a paper towel lined plate to drain. Season immediately with fine salt. Fry the mozzarella bites in batches in a single layer. Cook until evenly deep golden brown, 3 to 5 minutes. Drain and cool mozzarella bites on a paper towel-lined surface. Let stand and cool a few minutes so that the cheese will not be too runny when bitten into.

For dipping sauce, heat a small saucepan over medium heat. Add extra-virgin olive oil, garlic and crushed pepper flakes. Saute garlic and hot pepper 2 or 3 minutes, and add tomatoes. Season with salt.

To assemble your serving plate, pile mozzarella bites, alternating them with fried herbs. Set the dipping sauce in a bowl along side the balls and pile bamboo skewers or party picks on the edge of the plate to spear and dip the bites.

Add some mixed olives, celery sticks, long bread sticks to round out this finger food selection.

From: foodnetwork.com

Bacon Wrapped Chicken with Blue Cheese and Pecans

2011-01-23T07:15:00.001-08:00

Chicken + Bacon + Pecan = LOVE!

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

Ingredients

4 pieces boneless, skinless chicken breast
Salt and freshly ground black pepper
1 cup blue cheese crumbles
1/4 cup toasted pecans, chopped
2 scallions, sliced on bias
4 slices good-quality center cut bacon
1 tablespoon extra-virgin olive oil
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1/2 cup half-and-half or cream
2 tablespoons grainy mustard
Special equipment: toothpicks

Directions

Heat the oven to 375 degrees F.

Butterfly the chicken breast pieces by cutting across the breast but not all the way through. Open the breasts up and pound lightly between parchment paper. Peel paper away and season the meat with salt and pepper.

Cover the seasoned chicken cutlets with blue cheese crumbles, pecans and scallions in equal amounts. Roll the chicken, wrap each roll with bacon and secure with toothpicks. Season the outside of the rolls with salt and pepper.

Heat the olive oil in skillet over medium-high heat. Brown the chicken evenly all over, 5 to 6 minutes. Transfer the chicken to a small baking sheet, place in the oven and cook 10 minutes more.

Melt the butter in the same skillet pan the chicken was seared in over medium heat. Whisk in flour, cook 1 minute then whisk in stock. Let thicken a minute then whisk in the half-and-half and grain mustard, season with salt and pepper, reduce heat to warm.

Halve the chicken and stack to show off the center. Set chicken in gravy or pour over top. Serve with rice and greens, if desired.

From: foodnetwork.com

Mashed Sweet Potatoes, Pork Chop with Cider Gravy, Sauteed Apples and Onions

2011-01-12T19:56:00.001-08:00

Dress-up your mashed potato with pork chops and apples!

Cook Time: 30 min

Level: Easy
Yield: 4 servings

Ingredients

4 medium sweet potatoes, peeled and cut into chunks
Salt
4 bone-in pork chops, 1-inch thick
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 large onions, yellow or red, thinly sliced
2 Gala or Golden Delicious apples, thinly sliced
2 tablespoons finely chopped fresh thyme leaves
1 lemon
4 tablespoons butter
2 tablespoons all-purpose flour
1 cup apple cider
2 cups chicken stock
2 rounded tablespoons orange marmalade

Directions

In a medium pot add sweet potatoes and cover with salted water. Bring to a boil, lower the heat and simmer until fork tender, 15 to 18 minutes.

Season chops with salt and pepper. Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high heat. Cook pork 5 minutes on the first side until deeply golden, turn and cook 3 to 4 minutes more with a loose foil tent over the pan. Remove cooked chops to a plate and cover to keep warm. Add another turn of the pan of olive oil, add the onions and apples. Season with salt, pepper and thyme and cook until just tender, 5 to 6 minutes. Douse with juice of a lemon and remove onions and apples to a bowl; keep warm.

Add 2 tablespoons butter to the skillet, melt then whisk in flour, cook 1 minute then whisk in cider and 1 cup of stock. Season the gravy with salt and pepper. Thicken 4 to 5 minutes over medium-low heat.

Drain cooked sweet potatoes and return pan to stove. Melt 2 tablespoons butter and combine with marmalade and 1 cup stock. Add potatoes and mash, season with salt and pepper.

Serve chop covered with apples and onions, gravy poured down over top, sweet potatoes alongside.

From: foodnetwork.com

Chicken Cordon Bleu Burgers

2011-01-01T21:53:00.001-08:00

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

Ingredients

2 teaspoons vegetable or olive oil, plus more for drizzling
4 slices Canadian bacon
2 pounds ground chicken breast
2 teaspoons sweet paprika, eyeball it in your palm
2 teaspoons poultry seasoning
2 teaspoons grill seasoning blend (recommended: Montreal Steak Seasoning) or salt and pepper
1 shallot, finely chopped
4 deli slices Swiss cheese
2/3 cup mayonnaise or reduced fat mayonnaise, eyeball it
3 rounded tablespoons Dijon mustard
2 tablespoons freshly chopped tarragon leaves, 4 sprigs
4 kaiser rolls or sandwich size sour dough English muffins, split and toasted
8 leaves leaf lettuce
1 vine ripe tomato, thinly sliced

Directions

Preheat grill pan, nonstick griddle, large nonstick skillet or table top electric grill to medium high heat.

Add 2 tablespoons of oil and Canadian bacon. Warm bacon and caramelize it at edges, 1 to 2 minutes on each side. Remove to a piece of foil. Fold foil over loosely to keep warm.

Combine chicken, paprika, poultry seasoning, grill seasoning, shallot. Score meat with the side of your hand to separate into 4 equal amounts. Make 4 large patties, 3/4 to 1 inch thick. Drizzle patties with oil and place on hot grill pan, griddle or in skillet. Cook 5 minutes on each side, until chicken is cooked through.

Top patties with reserved cooked Canadian bacon and Swiss cheese. Fold each slice of cheese in half to fit the burger. Cover loosely with tin foil. Turn off pan and let cheese melt, 2 minutes.

Combine mayonnaise, mustard, tarragon. Slather bun tops or English tops with sauce. Place Cordon Bleu burgers on bun bottoms and top with lettuce and tomato. Put bun or muffin tops in place. Serve with oven fries.

From: foodnetwork.com

Christmas Pasta

2010-12-16T17:25:00.001-08:00

Looking for something to serve on Christmas day? Here's a flavorful sauce with pancetta, Italian sausage, veal, pork and beef!

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

Ingredients

2 tablespoons extra-virgin olive oil
4 cloves garlic, crushed
1 bay leaf, fresh or dried
1/4 pound pancetta, thick cut, chopped into small bits (Italian cured pork, ask at deli counter)
1/2 pound bulk hot Italian sausage
1 pound combined ground beef, pork and veal
1 medium carrot, peeled and finely chopped
1 rib celery, chopped
1 medium onion, chopped
1 cup good quality dry red wine
1 cup prepared beef stock, paper container or canned
2 (32-ounce) cans chunky style crushed tomatoes
A handful chopped flat leaf parsley leaves
1/4 teaspoon (a couple of pinches) allspice or cinnamon
Coarse salt and black pepper
2 pounds penne rigate, cooked to al dente
Grated Pecorino Romano, as an accompaniment
Fresh, crusty bread, for mopping

Directions

Heat a deep pot over medium high heat. Add oil, garlic, bay, and pancetta bits and brown for 1 minute. Add meats and brown and crumble them for 5 minutes.

Chop carrot, celery, and onions near the stove and add to the pot as you work. Cook vegetables with meat 5 minutes and add wine. Cook for 1 minute; add stock and tomatoes to the pot.

Stir in parsley, allspice, or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes minimum before serving. Reheated sauce only improves.

Toss pasta (cook off only as much pasta as you need at the time: half a pound for every 3 people) with a couple of ladles of sauce to coat, then top bowl with extra sauce. Top pasta with lots of cheese and pass bread at the table.

From: foodnetwork.com

Grilled Chicken with Arugula Pesto

2010-11-30T19:05:00.001-08:00

Quick, light and delicious pasta!

Cook Time: 10 min

Level: Easy
Yield: 4 servings

Ingredients

1/4 cup sliced or slivered almonds or shelled pistachios
1 cup packed fresh arugula leaves
1/2 cup packed fresh basil leaves
1/2 lemon, juiced
1 clove garlic, grated or minced
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
4 small pieces boneless, skinless chicken breast (tenders removed)

Directions

Heat a grill pan to high.

Toast the nuts lightly in small skillet over low heat, then add them to a food processor.

Add the arugula, basil, lemon juice, garlic, and salt and pepper, to taste, and pulse to combine.

With the processor on, stream in the extra-virgin olive oil to form thick pesto.

Lightly pound out the chicken, then rub all sides with the pesto. Spray the grill pan with cooking spray or rub with a little oil and grill the chicken 2 to 4 minutes on each side.

From: foodnetwork.com

Penne-Wise Pumpkin Pasta

2010-10-31T09:12:00.000-07:00

Cook Time: 10 min

Level: Easy

Yield: 6 servings

Ingredients

Salt

1 pound whole-wheat penne

2 tablespoons extra-virgin olive oil

3 shallots, finely chopped

3 to 4 cloves garlic, grated

2 cups chicken stock

1 (15-ounce) can pumpkin puree

1/2 cup cream

1 teaspoon hot sauce, to taste

Freshly grated nutmeg, to taste

2 pinches ground cinnamon

Salt and black pepper

7 to 8 leaves fresh sage, thinly sliced plus more, for garnish

Grated Parmigiano-Reggiano

Directions

Heat water for pasta, salt it and cook penne to al dente.

Heat the oil, 2 turns of the pan, over medium heat. Add shallots and garlic to the pan, saute 3 minutes. Stir in chicken stock and combine with pumpkin, stir in cream then season sauce with hot sauce, nutmeg, cinnamon, salt and pepper. Reduce heat to medium low and simmer 5 to 6 minutes more to thicken. Stir in sage, toss with pasta with grated cheese, to taste.

From: foodnetwork.com

Autumn Potato Gratin

2010-10-10T22:58:00.001-07:00

Cook Time: 35 min

Level: Easy
Yield: 8 servings

Ingredients

4 pounds mixed baby potatoes, such as Red Bliss, Peruvian Purples, and Fingerlings
2 cups heavy cream, plus some to cover
4 tablespoons butter (1/2 stick)
2 sprigs each fresh thyme, sage, and rosemary
2 garlic cloves, cracked
Salt and pepper
1/2 cup grated Parmesan

Directions

Preheat the oven to 400 degrees F.

Halve the potatoes and toss them into a large baking dish and season with salt and pepper.

Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper.

Pour the hot cream mixture through a strainer over the potatoes, (discard the herbs and garlic), if there is not enough cream to go 3/4 of the way up the potatoes then pour some additional cream on top to make up the difference. Sprinkle the Parmesan evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown. Cover and keep warm until ready to serve.

From: foodnetwork.com

Chili-Garlic Roasted Broccoli

2010-09-25T07:28:00.001-07:00

Cook Time: 20 min

Level: Easy

Yield: 4 servings

Ingredients

1/4 cup extra virgin olive oil, eyeball it

5 to 6 cloves garlic, finely chopped

1 tablespoon chili powder

1 tablespoon grill seasoning blend (recommended:Montreal Steak Seasoning by McCormick Grill Mates)

1 large head broccoli, cut into thin, long spears

Directions

Preheat oven to 425 degrees F.

Place extra-virgin olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears. Toss to coat broccoli evenly then transfer to a large nonstick baking sheet. Roast the broccoli until ends are crisp and brown and stalks are tender, 17 to 20 minutes.

From: foodnetwork.com

Indian Summer Turkey Chili

2010-08-29T01:44:00.001-07:00

Cook Time: 25 min
Level: Easy
Yield: 8-10 servings

Ingredients

3 tablespoons extra-virgin olive oil, 2 turns of the pan
2 1/2 pounds ground turkey (85 percent lean) or ground turkey breast (99 percent lean), 2 packages
4 tablespoons dark chili powder, 2 palm fulls
2 tablespoons grill seasoning blend, any brand, 1 palm full
1 tablespoon cumin, 1/2 palm full
2 tablespoons Worcestershire sauce
1 to 3 tablespoons hot sauce, medium to extra-spicy
1 large onion, quartered
2 large peppers, any color combination, red, green, purple, yellow or orange, chopped
1/2 bottle beer (the alcohol cooks out), about 1 cup
1 (14-ounce) can tomato sauce
1/2 cup smoky barbecue sauce
2 cups corn kernels, optional

Directions

Heat a pot over medium to medium high heat. Add extra-virgin olive oil, 3 turns of the pan, and the turkey meat. Season the meat with: chili powder, grill seasoning, cumin, Worcestershire and hot sauce. Break up the meat with the back of a wooden spoon into small crumbles.

Chop the onion, reserving 1/4 of it for topping the chili. Brown meat 5 minutes, then add onions and chopped bell peppers and cook 10 minutes more. Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol. Add tomato sauce and barbecue sauce and bring to a bubble. It using corn kernels add them now. Let chili simmer 10 minutes. Adjust seasonings and heat level to your taste. Remove from heat and serve.

TIDBIT:

To make a double batch, heat 2 pots and make 1 batch in each pot, rather than using 1 massive pot that is hard to control.

Dippers:

Choose from any or all of the following for dipping and scooping into your chili:

Pretzel Rods
Yellow, Red or Blue Corn Tortilla Chips, any flavor
Black Bean Tortilla Chips
Polenta Chips, Plain or Guacamole flavor
Pita Chips, Plain or Spicy flavors
Yukon Gold, Red Bliss or Blue Potato Chips, any flavor

All of the above can be found on either snack aisle or natural foods snack section in your market.

Toppers:

Choose from any or all of the following for topping your chili:

Shredded Cheeses: smoked white sharp cheddar, such as Cabot brand, pepper jack, chipotle Cheddar, 5 peppercorn Cheddar, Monterey jack
Sliced canned jalapenos, drained
Salsas
Sour cream
Chopped raw onion
Chopped green olives and pimentos
Chopped cilantro leaves
Diced tomatoes

Defrosted frozen corn or leftover corn on the cob, scraped from cob

From: foodnetwork.com

Jalapeno-Lime Corn on The Cob

2010-08-05T23:32:00.001-07:00

A perfect match with your BBQ!

Cook Time: 15 min

Level: Easy
Yield: 6 servings

Ingredients

1 stick butter
1 lime, juiced and zested
1 small jalapeno, seeded
1 clove garlic
1 teaspoon sweet paprika
6 ears corn on the cob, husked
1 slice bread, of any kind
Coarse salt

Directions

Combine butter, lime, jalapeno, garlic and paprika in food processor and pulse process until smooth. Place on waxed paper or plastic and roll. Place in freezer until ready to serve.

Cook corn by boiling, steaming or grilling. Cut disks of butter and rub onto corn, nesting the butter in a slice of bread to apply it to the hot corn. Season ears with salt (and fight over the hot buttered bread slice!)

From: foodnetwork.com

Veal Rolls with Pancetta

2010-04-03T23:32:00.001-07:00

Cook Time: 10 min
Level: Easy
Yield: 4 servings

Ingredients

1 pound veal scaloppine from the butcher counter
1/4 cup chopped flat-leaf parsley, a couple of handfuls
Salt and pepper
1 pound smoked fresh mozzarella, thinly sliced
1 (16 to 18-ounce) jar roasted red peppers, drained and sliced
1/3 pound pancetta, sliced like thin cut bacon at deli counter
2 tablespoons extra-virgin olive oil, plus some for drizzling
1 clove cracked garlic
1 (10-ounce) sack baby spinach or triple washed spinach leaves
1/4 to 1/3 cup white wine or dry vermouth

Directions

Arrange scaloppine on waxed paper or plastic. Sprinkle veal with parsley, salt and pepper. Place a thin layer of cheese and a few slices of roasted pepper on each scaloppine. Roll veal and wrap each roll with a slice of pancetta. Secure with toothpicks.

Fry veal rolls in a thin layer of extra-virgin olive oil, 2 turns of the pan, until golden all over and pancetta is crisp, 5 or 6 minutes. Remove from pan to warm platter. Return skillet to heat. Add a drizzle of oil and cracked garlic. Wilt spinach in pan, add a touch of wine or vermouth to lift drippings and combine them with greens. Using tongs, place a bed of spinach on each dinner plate and top with veal rolls. Serve immediately.

From: foodnetwork.com

Vicki's Favorite Chicken with Grapes, Couscous and Roasted Asparagus

2010-04-03T23:23:00.001-07:00

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

Ingredients

1 1/2 pound asparagus
5 tablespoons extra-virgin olive oil, divided
3 tablespoons chopped fresh thyme leaves, stripped from 6 to 7 sprigs
Coarse salt and pepper
2 tablespoons butter, cut into pieces
1/4 cup all-purpose flour, eyeball it
2 pounds chicken tenders
1/2 cup white wine, eyeball it
2 1/2 cups chicken stock (available on soup aisle in paper boxes), divided
1 cup heavy cream
1/4 cup grainy, stone-ground mustard
1 1/2 cups, about 1/2 pound, seedless red grapes, halved
2 cups couscous

Directions

Heat oven to 400 degrees F.

Trim tough ends of asparagus and save for soup. Place asparagus in a large bowl and toss with about 3 tablespoons extra-virgin olive oil, 2 tablespoons of chopped thyme leaves and salt and pepper. Spread the asparagus out on a cookie sheet and roast 10 to 12 minutes until the asparagus is tender and crispy at the tips.

Heat a large skillet over medium to medium high heat; add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 2 tablespoons butter to the pan. Place flour in a shallow dish. Season chicken with salt and pepper then dredge the tenders in flour and add it to the pan. Cook chicken 7 to 8 minutes until browned. Add wine and scrape up browned bits as wine cooks down and bubbles, 30 seconds. Add 1/2 cup stock to skillet. Combine cream and mustard and add to stock. Add grapes to the pan and turn chicken and grapes to coat and combine with the sauce. Simmer 5 minutes over low heat.

Bring remaining 2 cups chicken stock and remaining tablespoon of fresh thyme to a boil in a small pot. Add couscous. Put a tight fitting lid on pot and remove from heat. Let stand 5 minutes, then fluff with a fork.

Serve tenders and grapes on couscous alongside asparagus.

From: foodnetwork.com

Bacon Wrapped Pineapple Shrimp

2010-03-16T17:45:00.001-07:00

My favorites bacon and shrimp with pineapple twist! Yum-O!

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

Ingredients

12 jumbo shrimp, deveined
1/4 fresh pineapple cut into bite sized chunks or 1 (14-ounce) can pineapple chunks in natural juice, drained
6 slices center-cut bacon, cut in 1/2 crosswise
12 wooden toothpicks

Directions

Heat a nonstick skillet over medium-high heat. Holding a shrimp, nest a chunk of pineapple in the natural curve of the shrimp then wrap bacon around the shrimp and pineapple and secure with a wooden toothpick. Wrap and secure all 12 shrimp then add to the hot pan and cook 3 minutes on each side or until bacon is crisp and shrimp are opaque and firm.

From: foodnetwork.com

Broiled Lamb Chops with Braised Root Vegetables and Colcannon - Creamy Kale and Potatoes,

2010-02-28T16:15:00.001-08:00

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

Ingredients

Braised Root Vegetables:

2 tablespoons butter
1 pound packaged baby carrots
1 rutabaga, peeled and diced
1 onion, diced
Salt and pepper
2 cups chicken or vegetable stock
8 loin lamb chops
Salt and freshly ground black pepper

Colcannon:

4 medium to large all-purpose potatoes, such as Russet, peeled and cut into chunks
Coarse salt, for boiling water
2 cups chicken or vegetable stock
1 head dark curly kale, chopped
2 tablespoons butter
3/4 cup whole milk, eyeball it
1/4 teaspoon ground nutmeg, fresh or grated
1 teaspoon ground thyme
2 scallions, sliced
A handful of fresh parsley, chopped
Prepared, store bought Irish soda bread or brown bread, warmed, for passing at table
Sweet butter, softened, for the bread

Directions

For braised vegetables: Heat a skillet with a cover over medium to medium high heat. Add butter, carrots, rutabaga and onion. Cook veggies 5 minutes, stirring frequently. Add broth or stock, bring to a simmer, and reduce heat and cover. Cook vegetables 15 minutes or until fork tender. Remove from heat and set aside.

Preheat broiler to high for lamb.

Boil potatoes for 15 minutes in salted water. Drain potatoes and return them to the hot pot and mash.

Heat stock or broth to a simmer. Chop kale tops, discarding tough stems. Add kale to broth and cover. Simmer 10 to 12 minutes.

Place chops about 6 to 8 inches from broiler and cook 5 minutes on each side. Remove from broiler and season chops with salt and pepper on both sides. Let chops rest 3 to 5 minutes.

In a large skillet over moderate heat melt butter and add milk. Season with nutmeg and thyme and add scallions to the pan. Remove kale from cooking liquid to the milk and butter mixture using a slotted spoon. Stir in 1/2 cup of cooking liquid. Add mashed potatoes to milk and kale and stir until combined and creamy, 1 or 2 minutes. Stir in parsley and season with salt and pepper, to taste.

Serve the chops along with vegetable colcannon. Warm up store-bought Irish soda bread or brown bread with soft, unsweetened butter. The bread makes a nice starter, side or ending to this meal.

From: foodnetwork.com

Sausage O'Patties

2010-02-17T16:24:00.001-08:00

Cook Time: 14 min
Level: Easy
Yield: 4 servings

Ingredients

1 small Idaho potato, peeled
1 small onion, coarsely chopped, about 1/3 cup
3/4 pound ground pork
A few sprigs fresh parsley
1 teaspoon ground thyme, 1/3 palm full
Salt and pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan

Directions

Grate the potato onto a cutting board, salt it, then transfer to a paper towel lined bowl or plate to drain.

Place potato, onion, pork, parsley, thyme, salt and pepper in the food processor and pulse grind to form a sausage mixture. Heat a large nonstick skillet over medium heat with extra-virgin olive oil. When oil is hot, form 8 potato-sausage patties 3 inches wide, 1/2-inch thick, and set into skillet. Cook patties 6 to 7 minutes on each side until they are deeply golden brown in color.

From: foodnetwork.com

Chicken Cutlets with Herbs

2010-02-10T17:45:00.001-08:00

Cook Time: 10 min
Level: Easy
Yield: 4 servings

Ingredients

1/2 loaf baguette bread - day old is fine
4 pieces chicken breast halves
Salt and freshly ground black pepper
All-purpose flour, for dredging
1 large egg
Several sprigs fresh thyme, leaves finely chopped
2 to 3 sprigs fresh rosemary, leaves finely chopped
A handful fresh chives, finely chopped
1 1/2 teaspoons poultry seasoning
Olive oil, for sauteing cutlets

Directions

Heat the oven to 400 degrees F.

Tear bread into pieces and place on baking sheet. Toast bread until deep golden brown, 10 minutes. Transfer to a food processor and coarsely grind into bread crumbs.

While bread toasts pound out chicken breasts to 1/4-inch thick. Season the chicken with salt and pepper. Coat chicken with flour, reserve. Beat egg with splash of water in shallow dish.

Transfer bread crumbs to a plate and season with herbs and poultry seasoning.

Heat a thin layer of olive oil in a large skillet over medium-high heat.

Coat chicken in egg then bread crumbs and add to pan. Saute until golden and firm, 3 to 4 minutes on each side.

From: foodnetwork.com

Sloppy Buffalo Joes

2010-02-08T22:10:00.001-08:00

Cook Time: 15 min
Level: Easy
Yield: 8 servings

Ingredients

2 tablespoons extra-virgin olive oil
2 pounds ground chicken or turkey breast
1 carrot, peeled and chopped or grated
2 stalks celery, chopped
1 yellow onion, finely chopped
2 to 3 cloves garlic, finely chopped or grated
Salt and freshly ground black pepper
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/4 to 1/3 cup hot sauce (recommended: Frank's Red Hot)
1 cup tomato sauce
1 cup chicken stock
8 good quality burger rolls, split and toasted
1 cup blue cheese crumbles
2 large dill pickles, chopped

Directions

Heat a large skillet with extra-virgin olive oil over medium-high heat. Add meat and break it up with wooden spoon, cook 5 to 6 minutes. Add in carrots, celery, onions and garlic, season with salt and freshly ground black pepper, cook 7 to 8 minutes more. In a bowl combine the vinegar, sugar, Worcestershire, hot sauce, tomato sauce and stock. Pour into the pan and stir to combine. Simmer a few minutes more. Pile sloppy Buffalo filling onto buns and top with blue cheese and chopped pickles.

From: foodnetwork.com

Grilled Chicken Cutlet Parmigiana

2010-01-28T05:52:00.000-08:00

A sure winner for your dates (family or friends) this Valentine's day!

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

Ingredients

2 pounds thin cut chicken breast, cutlets
Salt and pepper
Extra-virgin olive oil, for drizzling, plus 2 tablespoons
3 to 4 cloves garlic, chopped
1 teaspoon crushed red pepper flakes
1 small yellow skinned onion, finely chopped
1 (28-ounce) can fire roasted diced tomatoes, such as Muir Glenn brand
1 cup, 20 leaves, fresh basil leaves, shredded or torn
1/2 cup Parmigiano-Reggiano
1/2 pound smoked mozzarella, thinly sliced

Directions

Heat outdoor grill or indoor grill pan to high. Season chicken with salt and pepper and drizzle with extra-virgin olive oil to keep it from sticking to the grill. Cook 3 to 4 minutes on each side and transfer to a foil covered platter to hold. If you are using a grill pan, cook the chicken in 2 batches if necessary. While chicken cooks, make sauce.

Place a medium pot on the stove over medium heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add garlic, crushed red pepper flakes and chopped onions. Cook 10 minutes, stirring often. Add tomatoes and heat through, 2 minutes. Wilt in the basil and season the sauce with salt and pepper.

Preheat the broiler to high.

Layer the chicken with fire roasted sauce in a casserole dish. Top the casserole with Parmigiano and mozzarella. Brown the casserole under the broiler 3 minutes.

From: foodnetwork.com

Mini Meatball Soup

2010-01-10T20:02:00.001-08:00

A delicious recipe to use up left-over veggies and stock from the holidays :)

Cook Time: 27 min
Level: Easy
Yield: 4 big servings

Ingredients

2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
2 carrots, peeled and chopped
2 ribs celery, chopped
1 medium onion, chopped
2 bay leaves, fresh or dried
Salt and freshly ground black pepper
1 pound ground beef, pork and veal combined
1 egg, beaten
2 cloves garlic, minced
1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
1/2 cup plain bread crumbs, a couple of handfuls
1/2 teaspoon freshly grated or ground nutmeg
6 cups chicken stock or broth
2 cups water
1 1/2 cups dried pasta, rings, broken fettuccini or ditalini
1 pound triple washed fresh spinach, coarsely chopped
Grilled 4 Cheese Sandwiches, recipe follows

Directions

In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.

While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.

Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread or grilled 4 cheese sandwiches.

Grilled 4 Cheese Sandwiches
Recipe courtesy Rachael Ray

2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 tablespoons butter
1 clove garlic, cracked away from skin
8 slices crusty Italian semolina bread
1 cup shredded provolone
1 cup shredded mozzarella
1/2 cup grated Parmesan or Romano
1 cup shredded Asiago
* All of these cheeses are available in specialty cheese case and dairy aisle already shredded

In a small skillet over medium low heat, combine oil, butter and garlic. Cook garlic in butter and oil gently for 2 or 3 minutes. Remove garlic butter mixture from heat.

Place a large nonstick skillet on the stove over medium high heat. Using a pastry brush, brush 1 side of 4 slices of bread with garlic oil and place buttered side down in skillet. Top each slice with equal amounts of the 4 cheeses, distributing them equally over the 4 slices. Top each sandwich with another slice of bread brushed with garlic butter, buttered side up. Flip the grill cheese sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden. Cut grilled 4 cheese sandwiches from corner to corner and serve.

From: foodnetwork.com

Champagne, Darling? Freezes

2009-12-30T22:30:00.001-08:00

Cook Time: 5 min
Level: Easy
Yield: 2 servings

Ingredients

4 scoops lemon sorbet
2 ounces chilled vodka, citrus vodka or limoncello (Italian lemon liqueur)
2 ounces prosecco or other sparkling wine or Champagne
2 sprigs fresh mint

Directions

Blend lemon sorbet on low speed and pour in vodka or lemon liqueur in a slow stream. Add prosecco or Champagne. Pour cocktails into a chilled martini glass and serve, garnished with a sprig of mint.

From: foodnetwork.com

Five-Minute Fudge Wreath

2009-12-22T03:28:00.001-08:00

Prep Time: 5 min

Level: Easy
Yield: 32 servings (2 pounds)

Ingredients

1 (12-ounce) bag semisweet chocolate morsels
9 ounces (3/4 of a 12-ounce bag) butterscotch morsels
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 (8-ounce) can walnut halves
1/2 cup (a couple of handfuls) currants
8-inch cake pan, lightly greased with softened butter
Candied cherries, red and green, for garnish, optional

Directions

Place a heavy pot on the stove and preheat it over low heat. Add chips and milk and stir until chips are melted and milk combined. Save the empty condensed milk can. Stir in vanilla and remove fudge from heat. Add nuts and currants and stir in immediately.

Cover empty condensed milk can with plastic food wrap and center it in the greased cake pan. Spoon fudge into pan around can, making sure to recenter can if it drifts.

The fudge will set up almost immediately. Garnish can only be added in the first minute or 2 the fudge is in the pan, so work quickly. Decorate your wreath with "holly" made from cut candied red and green cherries. A wreath left plain can be garnished with a pretty fabric bow when serving. Chill covered in the refrigerator and slice fudge very thin when ready to serve, a little goes a long way.

From: foodnetwork.com

Orange Balsamic Rock Cornish Game Hens

2009-12-07T00:08:00.001-08:00

Can't wait to try this on Christmas Eve!

Cook Time: 45 min
Level: Intermedate
Yield: 6 servings

Ingredients

6 hens, rinsed and pat dry
Coarse salt
Coarse black pepper
1 cup defrosted orange juice concentrate
1 cup aged balsamic vinegar
3 to 4 tablespoons extra-virgin olive oil
7 to 8 stems rosemary, chopped

Directions

Preheat oven to 425 degrees F.

Line 2 baking pans with foil for easier cleaning. Set a baking rack in each pan. Split hens and butterfly open and place 3 hens in each baking pan. Season the hens with salt and pepper liberally. Mix the orange concentrate, balsamic vinegar and olive oil and pour evenly over the hens. Sprinkle with rosemary and roast 15 minutes at 425 degrees F and 30 minutes at 375 degrees F.

From: foodnetwork.com

Kahlua Chocolate Chunk Cookies

2009-12-01T18:23:00.001-08:00

Cook Time: 11 min
Level: Easy
Yield: about 34 cookies

Ingredients

1 package dry chocolate chip cookie mix, 1 pound 1 1/2 ounces, found on baking aisle
7 tablespoons softened butter
1 large egg, beaten
4 tablespoons Kahlua or other coffee liqueur
3 tablespoons instant espresso or instant coffee crystals
1 tablespoon ground coffee beans
1 cup bittersweet chocolate chunks (recommended: Ghiradelli brand)
4 ounces walnut pieces

Directions

Preheat oven to 375 degrees F.

Place racks in center of oven. In a mixing bowl, make a well in the center of dry chocolate chip cookie mix. Add softened butter, egg, Kahlua, instant coffee and ground coffee, chocolate chunks and walnuts. Mix well to combine all ingredients into cookie dough. Scoop with a small scoop or by heaping tablespoons and drop cookies 2 inches apart on ungreased nonstick cookie sheet or sheets lined with parchment paper. Bake cookies in batches 9 to 11 minutes or until crisp and browned at edges. Transfer to wire rack to cool and serve.

From: foodnetwork.com

Herb Roasted Turkey Breast with Pan Gravy

2009-11-25T18:46:00.001-08:00

Cook Time: 55 min
Level: Easy
Yield: 8 servings

Ingredients

* 1 small (golf-ball sized) onion, peeled and coarsely chopped
* 1 lemon, scrubbed clean
* 12 fresh sage leaves
* Large handful fresh flat-leaf parsley (about 1/2 cup, from 12 stems)
* 3 tablespoons extra-virgin olive oil, plus more for oiling pan
* 1 teaspoon salt, plus more as needed
* 6 fresh bay leaves
* 4 tablespoons butter
* 2 boneless turkey breast halves, skin on (about 2 to 2 1/2 pounds each)
* Freshly ground black pepper
* 3 tablespoons all-purpose flour
* 1/4 cup apple or regular brandy (recommended: Calvados)
* 2 to 3 cups apple cider
* Salt and pepper

Directions

Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.

Put the onion into the bowl of a mini food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith. Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste.

Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.

Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F.

Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.

Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to a simmer, and stir until thickened. Season with salt and pepper.

Slice the turkey breast on the diagonal, and serve with warm gravy.

From: foodnetwork.com

Monster Snack: Spicy Meat and Cheese Stromboli

2009-10-04T23:50:00.001-07:00

Cook Time: 14 min
Level: Easy
Yield: 4 servings

Ingredients

1 tube refrigerated pizza dough (recommended: Pillsbury brand)
2 tablespoons all-purpose flour or corn meal
1/4 pound sliced pepperoni, about 24 slices
6 slices provolone, deli sliced
6 slices Italian hot ham
8 slices Genoa salami
2 tablespoons extra-virgin olive oil
2 tablespoons sesame seeds
2 teaspoons Italian seasoning blend
2 tablespoons grated Parmigiano or Romano
1 teaspoon crushed red pepper flakes
1 teaspoon garlic powder
The Big Dipper: Simple Marinara Dipping Sauce, recipe follows, optional

Directions

Preheat oven to 400 degrees F.

Break open the tube of dough and remove it from container. Dust your hands and lightly coat the dough with flour or cornmeal the roll out onto work surface. Stretch out dough, gently spreading out the rectangle shape it has been formed into already. Cut the thin rectangular dough into 4 equal pieces, working across the dough: cut it in half and cut each half in half again. Cover each piece of dough with: 6 slices pepperoni, 1 1/2 slices cheese, 1 1/2 slices hot ham and 2 slices Genoa salami. Roll each piece on an angle from corner to corner making a long roll that is thicker in the middle and thinner on each end. Brush rolls with extra-virgin olive oil then mix sesame seeds, cheese and seasonings in a small cup, sprinkle and pat the mixture into the dough. Bake until evenly golden, 12 to 14 minutes then serve. If desired, serve with Dipping Sauce.

The Big Dipper: Simple Marinara Dipping Sauce:

Yield: 2 cups
Prep Time: 2 minutes
Cook Time: 7 minutes
Ease of preparation: easy

1 tablespoon extra-virgin olive oil
3 cloves garlic, finely chopped
1 teaspoon hot red pepper flakes
1 tablespoon anchovy paste, optional but recommended
1 tablespoon chopped flat-leaf parsley
1 (15-ounce) can crushed tomatoes
Salt and pepper

Heat a small pot over medium heat. Add extra-virgin olive oil, garlic, pepper flakes and anchovy paste. Cook 2 minutes. Add parsley, tomatoes, salt and pepper. Stir sauce, bring to a bubble and simmer 5 minutes over low heat then place in small bowl and serve.

From: foodnetwork.com

Garlic Roast Chicken with Rosemary and Lemon

2009-10-04T23:44:00.001-07:00

A recipe that surely deserves to be in Rachael Ray's top 10 Best Recipes!

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

Ingredients

2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
6 cloves garlic, crushed
3 tablespoons fresh rosemary leaves stripped from stems
3 tablespoons extra-virgin olive oil, eyeball it
1 lemon, zested and juiced
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
1/2 cup dry white wine or chicken broth

Directions

Preheat oven to 450 degrees F.

Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

From: foodnetwork.com

Lucky 7 Layer Dip

2009-09-08T00:09:00.000-07:00

Try adding a layer of meat or cheese for variation.

Cook Time: 10 min
Level: Easy
Yield: 6 servings

Ingredients

1 (15-ounce) can refried beans
2 tablespoons hot sauce
Extra-virgin olive oil, for drizzling
4 scallions, cut into 1 inch pieces
1 (16 to 18 ounce) jar green chili or tomatillo salsa
2 tablespoons chopped cilantro, a palm full, chopped
1 (15-ounce) can black beans
2 teaspoons ground cumin, 2/3 palm full
1 (16 to 18 ounce) jar chipotle salsa
2 cups sour cream
1 lime, zested and juiced
2 ripe avocados
2 cloves garlic, finely chopped
1 lemon, juiced
1 jalapeno, seeded and finely chopped
Salt
2 plum tomatoes, diced
Pimiento stuffed jumbo Spanish olives, chopped
Tortilla chips, buy 2 sacks in 2 different colors/varieties

Directions

Heat refried beans in small nonstick pan over medium heat and season with hot sauce. Transfer the beans to a small, deep casserole dish. Scrape pan clean with rubber spatula and return to heat.

Add a little extra-virgin olive oil to the pan and raise heat to high. When the oil smokes, add the scallions and sear them, 2 to 3 minutes. Add green salsa to scallions and heat through. Add cilantro, remove salsa from heat, and layer on top of the beans.

Return the same pan to the stove, lower heat to medium and add black beans, heat through and season with cumin, layer on top of the green salsa.

Top the black beans with a layer of chipotle salsa. Mix sour cream the lime zest and juice and spread on top of the chipotle salsa.

Combine the meat of 2 ripe avocados with garlic, lemon juice, jalapeno and salt to form a chunky guacamole. Top the salsa with guacamole. Garnish the dip with the final layer of diced tomatoes and sliced olives.

From: foodnetwork.com

Stovetop Spinach and Artichoke Dip

2009-08-25T20:01:00.001-07:00

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

Ingredients

2 tablespoons extra virgin olive oil, 2 turns of the pan
1 tablespoon butter
3 cloves garlic, chopped
1/2 onion, chopped
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried
1/2 small red bell pepper, seeded and chopped
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 cup chicken or vegetable stock
1/2 cup half-and- half or heavy cream
1 can (15 ounces) artichoke hearts in water, drained and coarsely chopped
2 boxes, 10 ounces each, chopped spinach, defrosted and squeezed dry in kitchen towel
1 1/2 cups shredded Italian 4 cheese blend (provolone, Parmesan, mozzarella and Asiago) available in 10-ounce pouches on the dairy aisle of your market
Salt and pepper
1 round loaf crusty bread: top removed and cubed, bottom hollowed out to use as serving bowl
1 loaf multigrain or whole wheat baguette, sliced at bakery/bread counter in market

Directions

To a medium saucepot preheated over moderate heat, add about 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream. Add butter to oil. When butter melts, add garlic and onions to the pot. Sprinkle in thyme leaves. Saute 2 minutes, add chopped red pepper. Saute mixture a minute more. Sprinkle in flour, stir to coat vegetables. Cook flour 1 minute. Whisk in wine and reduce by half. Whisk in stock and thicken sauce 1 minute. Stir in half-and-half or cream. When sauce returns to a bubble, add artichokes, spinach and cheeses. Keep stirring until cheeses melt and sauce is well combined. Add salt and pepper and adjust seasonings, to your taste.

Pour dip into hollow bread bowl on serving platter and surround with sliced multi or whole grain bread for dipping. Reserve extra dip to warm and refill as necessary. Cut up bread bowl when baguette slices are gone -- the bowl is the best part as it absorbs juices from the dip.

From: foodnetwork.com

From: foodnetwork.com

Croque Madame

2009-08-09T19:36:00.001-07:00

Cook Time: 15 min
Level: Easy
Yield: 2 servings

Ingredients

4 tablespoons butter, divided
1 rounded tablespoon all-purpose flour
1 cup milk
Salt and pepper
1/8 teaspoon fresh grated nutmeg, eyeball it
2 teaspoons Dijon style mustard
2 slices white bread
2 large eggs
4 slices deli ham
4 slices deli Swiss cheese
Chopped parsley leaves, chives or thyme leaves, for garnish - choose from any or all on hand

Directions

Place a small sauce pot over medium low heat and melt 2 tablespoons butter in it. Whisk in a rounded tablespoon of flour and cook 1 minute or so. Whisk in milk and bring to a bubble then drop heat to low. Season the sauce with salt, pepper, nutmeg and Dijon. When sauce coats back of a spoon, turn off heat.

Heat 1 tablespoon of butter in each of 2 medium nonstick skillets, both over medium low heat. When butter melts add 2 large eggs to the first skillet, keeping the whites separate from each other. To the second skillet add 2 slices bread and toast lightly on first side then turn the bread. Top turned bread liberally with sauce and 2 slices of the ham and the Swiss cheese on each slice of bread. Use a spatula to transfer the eggs to the tops of the open faced sandwiches. Cover the pan with foil and turn off heat. Let pan stand 5 minutes to melt cheese and set sauce and eggs.

Top sandwiches with chopped herb or herbs of choice and serve. Spoon any leftover sauce over top of the eggs before garnishing.

From: foodnetwork.com

Chicken Mug Pie

2009-07-30T21:30:00.001-07:00

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

Ingredients

1 tube jumbo bake-off butter biscuits, from the dairy aisle of market (recommended: Grands by Pillsbury)
Sweet paprika, for sprinkling
1 1/2 pounds chicken breast pieces, diced
3 tablespoons butter
2 ribs celery and greens from the heart, chopped
1 medium yellow onion, chopped
1 large carrot, peeled and diced
Salt and pepper
2 teaspoons poultry seasoning
3 tablespoons all-purpose flour
1 cup shredded potatoes, ready to cook hash browns, available in sacks on dairy aisle
1 pint half-and-half or cream
1 quart chicken stock, available in boxes on soup aisle
1/4 teaspoon grated nutmeg, a healthy grating
1 cup frozen green peas

Directions

Preheat oven according to package directions and arrange biscuits on cookie sheet. You will have 4 extra biscuits. Save them for ham and cheese or egg and cheese breakfast sandwiches the next morning. Sprinkle biscuits with a little paprika and bake for 10 to 12 minutes.

In a medium pot over medium to medium high heat, cook chicken in butter 2 minutes then add veggies and season with salt and pepper and poultry seasoning. Cook 5 minutes more, add flour cook another minute. Add potatoes, then whisk in half-and-half or cream and chicken stock. Add nutmeg. Bring soup to a boil by raising heat, then turn heat back to simmer and cook soup another 10 minutes. Adjust seasonings. Add peas. Stir in to warm them through a minute.

Serve mugs of soup with biscuits on top to cap the mug: chicken mug pies!

From: foodnetwork.com

Spicy Hummus: Quick Chickpea Spread

2009-07-20T01:50:00.001-07:00

Cook Time: 5 min
Level: Easy
Yield: 4 servings

Ingredients

1 (14.5 ounce) can chickpeas (garbanzo beans), drained
2 rounded tablespoons tahini sesame paste, found in both dairy and dry specialty foods sections
A drizzle extra-virgin olive oil
1/2 teaspoon crushed pepper flakes
1 teaspoon (1/3 palm full) ground cumin
1 teaspoon (1/3 palm full) ground coriander
1 clove garlic, crushed
Coarse salt
1/2 lemon, juiced
Pita breads, grilled and cut into wedges for dipping

Directions

Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste. Transfer to a small dip dish and surround spread with warm pita wedges. This recipe makes a great appetizer, or anytime snack.

Tidbit: this is a fantastic dish to take to a pot luck or block party -- it's always a hit!

From: foodnetwork.com

Curry Turkey Burgers

2009-07-11T21:36:00.001-07:00

Cook Time: 12 min

Level: Intermediate

Yield: 5 servings

Ingredients

1 1/3 pounds ground turkey breast, the average weight of 1 package

2 scallions, thinly sliced

A handful cilantro, chopped very fine, about 2 tablespoons, optional

1 inch piece fresh ginger, grated or minced

2 cloves garlic, minced

1/2 red bell pepper, finely chopped

Coarse salt

2 tablespoons mild curry paste or a handful of curry powder (Preferred brand: Patak's Mild Curry Paste)

Drizzle extra-virgin olive oil

5 crusty rolls, split

Toppings:

Bib or leaf lettuce

Sliced vine-ripe tomatoes

Mango chutney (preferred brands: Major Grey's or Patak's Mango Chutney)

Serving Suggestions: Thai Slaw Salad, recipe follows and root vegetable chips (preferred brands: Terra Chips)

Directions

Combine first 8 ingredients and form into 5 patties.

Brush or drizzle patties with extra-virgin olive oil. Grill patties 6 minutes on each side on indoor electric grill or pan fry for same amount of time in a large nonstick skillet over medium high heat.

Pile patties on split crusty rolls with lettuce, tomato, and chutney spread liberally on roll tops as a condiment. Serve curry turkey burgers with Thai Slaw and root vegetable chips.

Thai Slaw Salad:

1 (16 ounces) prepared shredded cabbage (coleslaw mix) from produce department

1/4 European seedless cucumber, sliced into thin sticks

1 small red bell pepper, seeded and thinly sliced

3 scallions, thinly sliced on bias

20 leaves fresh basil, shredded

Dressing:

1/2 teaspoon crushed red pepper flakes

1 clove garlic, minced

1/4 cup white distilled or rice wine vinegar

2 teaspoons sugar or 2 tablespoons honey

1 tablespoon soy sauce

2 tablespoons vegetable or canola oil

1 teaspoon toasted sesame oil

Garnish:

Toasted sesame seeds

Combine vegetables in a bowl. Combine dressing ingredients in a small plastic container and shake vigorously for 1 minute. Drizzle sauce over vegetables and toss to coat evenly. Let stand 10 minutes and re-toss before serving and garnish with toasted sesame seeds.

Yield: 5 to 6 servings

From: foodnetwork.com

Quick Tiramisu

2009-06-08T21:47:00.001-07:00

Cook Time: 10 min
Level: Easy
Yield: 4 servings

Ingredients

1 package lady fingers sponge cakes
1/2 cup strong black coffee or espresso
2 ounces (shots) coffee flavor liqueur
2 cups mascarpone cheese, available in specialty cheese case of supermarket
1/2 cup powdered confectioners' sugar
1/4 cup cocoa powder
1/4 teaspoon ground cinnamon

Directions

Open the ladyfingers and separate them. Paint the ladyfingers with coffee combined with the coffee liqueur using a pastry brush. Line 4 martini glasses with a single layer of ladyfingers, letting the cakes overlap a bit at the stem. Press the cakes down a bit to fit the lines of the glass. Beat cheese and sugar together 2 or 3 minutes. Spoon sweetened mascarpone into glasses. Top glasses off with a cap of the ladyfingers. Use any remaining mascarpone to dot the ladyfinger tops and sprinkle each glass with cocoa powder combined with a touch of cinnamon.

From: foodnetwork.com

Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole Stacks

2009-05-22T20:16:00.000-07:00

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

Ingredients

2 to 2 1/4 pounds flank steak
1 1/2 tablespoons grill seasoning, a palm full and a half
1 tablespoons dark Mexican chili powder, a palm full
1 lime, zested
Cooking spray or oil to coat grill or grill pan
2 tablespoons butter
1 cup white rice
1 small onion, chopped
1/2 red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
2 cloves garlic, chopped
2 cups chicken stock
2 tablespoons tomato paste
2 teaspoons hot sauce, eyeball it
1 pound small to medium shrimp, peeled and deveined
2 tablespoons finely chopped cilantro leaves or flat-leaf parsley
Salt
2 ripe beefsteak tomatoes, sliced
2 Hass avocados, halved, scooped from skin and sliced
1/2 lemon
1 small red onion, thinly sliced
1/2 cup crumbled queso Asadero

Directions

Preheat outdoor grill or indoor grill pan to high. Rub the meat with a mixture of grill seasoning, chili powder and the lime zest. Let meat stand 10 minutes. Grease grill surface then add meat and cook 7 to 8 minutes on the first side, 5 to 6 minutes on the flip side for medium doneness.

For the rice, heat a medium sauce pot over medium heat. Add butter, and when melted add rice and toast for a couple of minutes. Add the onion, bell pepper, jalapeno and garlic and cook for a few minutes to begin to soften the veggies. Add stock and raise heat to bring up to a bubble. Stir in the tomato paste and hot sauce. Reduce heat to simmer, cover the pot and cook 18 minutes, until rice is tender. Add shrimp to the pot in the last 5 minutes of cooking. The shrimp will steam on top of the rice. Cook the shrimp until pink and firm. Combine the seafood and cilantro into the rice and season with salt, to taste.

Season sliced tomatoes with salt and dress the avocado with lemon juice. Make 4 stacks alternating the tomatoes with avocado and onions.

Slice the steaks and serve on a bed of shrimp rice, the guacamole stacks alongside. Garnish the guacamole stacks with cheese crumbles.

From: foodnetwork.com

Mother's Day Pasta Sampler

2009-05-08T20:05:00.001-07:00

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

Ingredients

1 1/2 pounds bow tie pasta

Pasta with Peas:

1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 small onion, chopped
1/2 cup chicken or vegetable stock, plus more if needed
2 teaspoons lemon zest
1 (10-ounce) box frozen peas
Salt and freshly ground black pepper
1/2 cup fresh ricotta cheese
10 leaves fresh basil, torn or shredded
A handful mint leaves, finely chopped

Pasta with Carrots:

1 cup chicken or vegetable stock
1 (10-ounce) box frozen cooked carrots or baby carrots
1/2 teaspoon curry powder
A few dashes hot sauce
Salt and freshly ground black pepper
1 tablespoon butter
2 tablespoons honey
3 tablespoons fresh chives, chopped

Pasta with Peppers:

1 (16-ounce) jar roasted yellow or red peppers, drained (about 5 to 6 peppers)
2 tablespoons extra-virgin olive oil
3 to 4 cloves garlic, minced or grated
1/2 teaspoon dried crushed red pepper flakes
1 tablespoon aged balsamic vinegar
A handful fresh flat-leaf parsley, chopped
Salt and freshly ground black pepper
Grated Parmigiano-Reggiano, to taste

Directions

Heat a large pot of water to a boil, salt liberally and cook pasta to al dente.

While pasta cooks, you will need 3small skillets set up and a food processor near by. Set up 3 serving dishes that would hold half a pound of pasta each on a counter near the stove.

In first skillet, melt butter with olive oil over medium heat, add onion, season with salt and pepper, to taste, and sweat 5 to 6 minutes. Add stock and zest and bring to a boil. Add peas, season with salt and pepper and heat through, about 2 minutes. Put in food processor and process until a smooth sauce forms and transfer to a bowl, fold in fresh ricotta, basil and mint with rubber spatula, adjust seasoning salt. When pasta is ready, add a ladle of pasta water or chicken stock, if needed and 1/3 of the pasta to the bowl. Toss the pasta with sauce.

In the second skillet while peas are cooking, add chicken stock, carrots, curry powder, hot sauce, salt and pepper, to taste, honey and butter. Bring to a boil and let simmer to heat through, 10 minutes.

While carrots are cooking, grind roasted peppers into a paste. Heat 2 tablespoons olive oil in third pan over medium-low heat and saute the garlic and red pepper, stir in ground peppers and season with salt and freshly ground black pepper. Rinse processor bowl and return to base to grind the carrots when they are tender. When peppers are hot, stir in balsamic vinegar and parsley and let simmer over low heat. Stir in starchy cooking liquid or stock, scrape sauce into serving dish and coat 1/3 of the pasta and cheese.

Grind carrots into a smooth paste and transfer to a serving dish. Thin carrot sauce with starchy liquid or stock and toss with remaining half pound of pasta and chives.

*Cook's Note: Each of the 3 sauces will require a ladle of starchy cooking liquid taken just before draining pasta or chicken stock, optional.

From: foodnetwork.com

Rice Pilaf

2009-04-12T08:40:00.001-07:00

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

Ingredients

2 tablespoons butter
1/3 cup thin spaghetti, broken into 1 inch pieces, about 1/6 of a 1 pound box of dried pasta
3/4 cup white enriched rice
1 1/2 cups chicken broth or water
Salt

Directions

In a medium saucepan melt butter over moderate heat. Add thin spaghetti bits and rice and brown for 3 to 5 minutes. Add broth or water, salt and pepper, and bring liquid to a full boil. Cover pot and reduce heat to simmer and cook rice 18 minutes. Fluff with a fork and serve.

From: foodnetwork.com

Chicken with Sun-Dried Tomatoes, Feta and Spinach in Phyllo Cups

2009-03-27T18:58:00.001-07:00

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

Ingredients

1/2 stick butter, melted
3 sheets phyllo pastry dough, found in the freezer section
Coarse salt and black pepper
2 tablespoons extra-virgin olive oil
1 1/2 thin cut boneless skinless chicken breast, sliced into thin strips on an angle
3 cloves garlic, chopped
1 small yellow skinned onion, chopped
1/2 cup sun-dried tomatoes in oil, drained, 10 to 12 pieces, chopped
2 boxes chopped spinach, defrosted and squeezed dry
3/4 pound, 12 ounces, feta cheese, crumbled

Directions

Preheat oven to 400 degrees F.

Brush 6 or 12-cup muffin tins with butter using pastry brush. Brush a layer of phyllo dough with butter, top with a second sheet of pastry, butter, then season the phyllo with salt and pepper and then top with a third sheet. Cut into 6 or 12 squares and arrange the phyllo in cups, allowing the dough to crumple and spill out of the tops of the tins. Brush the inside of the pastry cups with remaining butter. Bake until golden, 5 to 8 minutes. Cool.

To a skillet preheated over medium high heat add chicken, garlic and onions and season with salt and pepper. Saute 5 minutes, add the sun-dried tomatoes and spinach and cook another 3 to 5 minutes. Add feta and taste to adjust seasonings.

To serve, place phyllo cups on a serving platter and fill with mounds of chicken, sun- dried tomatoes and spinach mixture. A hearty vegetable and olive salad makes a perfect starter or side to this delicious, quick cross between chicken pot pies and spanakopita.

From: foodnetwork.com

Grilled Boneless Leg of Lamb

2009-03-25T05:03:00.000-07:00

Cook Time: 20 min
Level: Easy
Yield: 2 to 3 plus 1 pound leftover

Ingredients

1 small boneless leg of lamb, 2 3/4 pounds, ask your butcher to butterfly the leg for you
Coarse salt and black pepper
6 cloves crushed garlic
1 bunch fresh mint leaves, washed
1/2 cup extra-virgin olive oil, for drizzling
Wedges lemon or grapefruit
Baby Potatoes, recipe follows

Directions

Preheat a grill or grill pan. Place lamb on a shallow baking pan. Season both sides of the meat with salt and coarse black pepper. In a food processor, puree the garlic, mint, salt and pepper, then add the extra-virgin olive oil in a slow stream. Pour marinade over the lamb and rub into the meat. Place on grill and cook on 1 side for 10 minutes. Flip lamb, cover with aluminum foil and grill for another 10 minutes.

Remove lamb from grill pan and let rest for 10 minutes for juices to redistribute. Slice and serve. Squeeze a wedge of lemon or grapefruit over the meat and enjoy. Reserve 1 pound of the meat for the next day's recipe, see below. Complete this menu with Baby Potatoes with Cumin and Watercress Salad with Lime Dressing.

Baby Potatoes with Cumin:

1 1/2 pounds very small potatoes, halved, leave 1 1/2 inch potatoes or smaller whole
Extra-virgin olive oil, for drizzling
1 teaspoon cumin seeds
Coarse salt

Set potatoes on a cookie sheet and drizzle them with just enough oil to lightly coat them, about 1 1/2 tablespoons. Toss potatoes with cumin seed and roast 20 minutes at 400 in a hot oven, then broil 5 minutes on high to brown edges of the cut potatoes. If you are making them with the above recipe for lamb, set the baking sheet with the potatoes in the oven along side the lamb on the same rack. Toss cooked potatoes with salt, to your taste, and serve.

Yield: 3 servings
Cooking time: 25 minutes
Level: easy

Watercress Salad with Lime Dressing:

1 bunch watercress, trimmed and coarsely chopped
4 sprigs fresh mint, chopped, 2 tablespoons
A handful of flat-leaf parsley, chopped
1 heart of romaine, coarsely chopped
1 ripe lime, juiced
1 teaspoon sugar
3 tablespoons extra-virgin olive oil, eyeball it
Coarse salt and pepper

Combine watercress, mint, parsley and romaine in a small salad bowl. Combine lime juice and sugar in a small dressing bowl. Whisk oil into lime juice in a slow stream. Pour dressing over the salad and season with salt and pepper, to your taste.

Yield: 3 servings
Level: easy

From: foodnetwork.com

Ham Steaks

2009-03-25T04:58:00.001-07:00

Here's a recipe from Rachael Ray's Easter Feast

Ingredients

1 tablespoon extra-virgin olive oil
2 to 3 large ham steaks, cut in halves

Directions

Heat a large skillet, with olive oil. Add the ham steaks and heat through, 1 to 2 minutes on each side.

Serve with Frittata and Peas and Carrots Spring Salad.

From: foodnetwork.com

Honey Nut Chicken

2009-03-21T20:50:00.001-07:00

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

Ingredients

4 ounces, 2 small packages, honey roasted peanuts, about 2/3 cup
1/2 cup plain bread crumbs
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning by McCormick)
2 eggs
A splash half-and-half or whole milk
2 teaspoons hot sauce, several drops
1/2 cup all-purpose flour
2 to 3 tablespoons vegetable oil
4 (6 to 8-ounce) pieces of chicken breast
Barbequed Succotash, recipe follows

Directions

Preheat oven to 350 degrees F.

Put nuts, bread crumbs and grill seasoning in food processor and pulse grind to combine the nuts into bread crumbs. Pour nutty-breading onto a plate.

Beat eggs and half-and-half or milk with hot sauce in a shallow dish.

Pour flour out on a plastic board or plate.

Dust both sides of the chicken with flour. Dip the chicken into the egg mixture and then coat with the nutty-breading.

Preheat a nonstick skillet over medium high heat. Add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of the pan. Brown chicken pieces 2 minutes on each side in hot oil or until evenly light golden in color. Transfer to a baking sheet and cook in oven until juices run clear and breasts are cooked through, about 10 to 12 minutes. Serve with Barbecued Succotash.

Barbecued Succotash:

1 tablespoon extra-virgin or vegetable oil, 1 turn of the pan
1/2 red onion, chopped
1 red bell pepper, seeded and chopped
1 (14-ounce) can black beans, rinsed and drained
1 (10-ounce) box frozen corn
Salt and pepper
1/4 cup smoky barbecue sauce
2 tablespoons chopped chives, parsley or cilantro leaves, for garnish

Heat a medium skillet over medium high heat. Add onions and peppers and saute 5 minutes. Add beans and corn and season with salt and pepper. When corn heats through, add barbecue sauce. Stir to combine and serve succotash with chopped chives, parsley or cilantro to garnish.

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Inactive Cook Time
Ease of preparation: easy

From: foodnetwork.com

Crunchy, Oven Baked Chicken Toes

2009-03-18T21:16:00.001-07:00

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

Ingredients

1 cup corn flakes
1 cup plain bread crumbs
2 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground allspice - the SECRET ingredient
3 tablespoons vegetable oil
1 1/2 pounds chicken breast tenders, 2 packages, cut into 2-inch pieces by GH (Grown-up Helpers)
1/3 cup all-purpose flour
2 eggs, beaten
1/4 cup honey mustard (recommended: Gulden's)
1/4 cup barbecue sauce

Directions

Have your GH (Grown-up Helper) turn the oven on to 375 degrees F.

In a pie pan or other shallow, large dish, pour out the corn flakes. Crush the cereal up with your hands. Mix in bread crumbs, sugar, salt, pepper, and allspice - your SECRET ingredient. Do not tell anybody what your secret ingredient is - ever! If they ask how you make your special chicken toes, tell them about everything EXCEPT the secret.

Drizzle about 3 tablespoons vegetable oil evenly over the breading, tossing and turning it to mix the oil all through the bread crumbs and crushed-up corn flakes. Have the GH pour the oil out slowly. A vegetable oil bottle has a big opening so, 3 tablespoons will pour out pretty quickly, probably by the time you can count to 5, so watch the GH closely and count really loudly!

Have your GH cut the chicken fingers into toes, 2-inch pieces. Turn the chicken in flour, eggs and then in the special crunchy breading. Arrange the chicken toes on a nonstick baking sheet. Make your GH go and wash their hands. Place the chicken toes in the oven and cook 15 minutes or until crisp and brown all over.

Mix together honey mustard and barbecue sauce in a small bowl. Serve hot chicken toes with honey mustard and barbecue sauce for dipping.

From: foodnetwork.com

Tuna Steaks with Tomato and Basil Raw Sauce

2009-03-15T20:52:00.001-07:00

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

Ingredients

Extra-virgin olive oil, for drizzling, plus 2 to 3 tablespoons
4 (1-inch) tuna steaks, 6 to 8 ounces each
Salt and pepper
6 plum tomatoes, chopped
1 small red onion, chopped
A handful parsley leaves, chopped
1/2 cup torn or chopped fresh basil leaves, about 10

Directions

Heat a grill pan or indoor/outdoor grill to high. Drizzle extra-virgin olive oil over the tuna steaks spread it around then season with salt and pepper.

Combine tomatoes, onions, parsley and basil in a bowl. Dress with extra-virgin olive oil, enough to coat the tomatoes evenly, 2 to 3 tablespoons. Season the tomatoes with salt and pepper, to taste. Let the sauce marinate at least 10 minutes.

When you are ready to eat, grill steaks 2 minutes on each side for rare, 3 minutes for medium and 4 for opaque, well done. Stir sauce up then serve liberal amounts of it on top of the steaks.

From: foodnetwork.com

Cream Eggs with Irish Cheese and Chives

2009-03-13T20:37:00.001-07:00

Cook Time: 5 min
Yield: 8 servings

Ingredients

2 tablespoons butter, cut into small bits
8 large eggs
1/3 cup heavy cream, eyeball it
Salt and pepper
1/2 pound farm house Cheddar, shredded or diced
12 blades fresh chives, chopped

Directions

Heat a medium nonstick pan with butter over medium low heat.

Whisk eggs with cream and salt and pepper. Scramble eggs soft only, stir in cheese and chives and continue to cook a minute more then serve.

From: foodnetwork.com

Meatball Subs

2009-03-12T02:10:00.001-07:00

Cook Time: 32 min
Level: Intermediate
Yield: 4 servings

Ingredients

Meatballs:

1 1/2 pounds ground sirloin
1 large egg, beaten
1 cup (3 handfuls), Italian bread crumbs
1 medium onion, chopped fine
4 cloves garlic, crushed and minced
1/2 teaspoon crushed red pepper flakes
2 teaspoons (several drops) Worcestershire sauce,
1/4 cup (a couple of handfuls) flat-leaf parsley leaves, chopped
1/4 cup (a couple of handfuls) grated Parmigiano or Romano
Coarse salt and black pepper

5 Minute Marinara Sauce:

2 tablespoons extra-virgin olive oil, (2 turns around the pan)
4 cloves garlic, crushed and chopped
1/2 teaspoon crushed red pepper flakes
A handful flat-leaf parsley leaves, chopped, about 2 tablespoons
1/2 teaspoon dried oregano
1 (28 ounces) can crushed tomatoes
1 (14 ounces) can chunky style crushed tomatoes
Salt and freshly ground black pepper
4 semolina crusty sub rolls, with or without sesame seeds
1 (10-ounce) bag (2 1/2 cups) shredded provolone or Italian 4-cheese blend
Shredded basil (sweet) or shredded arugula (spicy) leaves, for garnish
Oven fries, as an accompaniment, recipe follows

Directions

Preheat oven to 450 degrees F.

Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper. Mix up meatball ingredients until well combined, yet not over-mixed. Divide mix into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet. Place meatballs in oven and roast about 12 minutes. Break a meatball open and make sure meat is cooked through before removing from the oven.

Heat a medium saucepan over medium heat. Add oil and garlic. When garlic starts sizzling, add herbs and crushed pepper. Allow oil to infuse for half a minute, then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a bubble, reduce heat, and simmer until meatballs are removed from oven.

Combine meatballs and sauce and pile into sub rolls, 4 meatballs per sub. Top with shredded cheese and place under subs under broiler to melt cheese. Top with shredded basil or arugula and serve with a pile of oven fries, recipe follows.

Oven Fries:

4 medium white skinned potatoes, each cut into 8 wedges lengthwise
Extra-virgin olive oil, to coat
Grill seasoning blend or coarse salt and black pepper

Drizzle potatoes with a generous pour of extra-virgin olive oil. Toss potatoes with seasoning blend or coarse salt and pepper. Place potatoes on a nonstick baking sheet and roast 20 minutes or until just tender. Give the baking sheet a good shake after 10 minutes to avoid sticking.

From: foodnetwork.com

Mananatini

2009-03-10T06:05:00.001-07:00

Recipe courtesy: Manana Garage (Maui, Hawaii)
Level: Easy
Yield: 1 drink

Ingredients

1 1/2 ounces vodka (recommended: Fris)
3 ounces ginger beer, recipe follows
2 ounces mango puree
1/5 ounces sour mix, recipe follows

Directions

Shake well then strain.

Sour Mix:

12 ounces fresh lime juice
6 ounces lemon-lime soda (recommended: 7-Up)
3 ounces sugar
3 ounces lemonade

Combine all ingredients and mix well.

Ginger Beer:

3/4 cup fresh ginger, grated
6 cups boiling water
2 limes, juiced
1 1/2 cups sugar
1/2 teaspoon dried yeast

Combine all ingredients, stir well and place in a large container. Seal tightly and leave at room temperature for 24 hours or more. Strain and refrigerate until completely chilled.

From: foodnetwork.com

Halibut Fish Tacos with Guacamole Sauce

2009-03-03T06:40:00.001-08:00

Cook Time: 10 min
Level: Easy
Yield: 4 servings, 3 fish tacos each

Ingredients

4 pieces fresh halibut, steak or filets, 6 to 8 ounces each
Extra-virgin olive oil, for drizzling
Salt and pepper
1 lime, juiced
3 small to medium ripe Haas avocados, pitted and scooped from skins with a large spoon
1 lemon, juiced
1/2 teaspoon cayenne pepper, eyeball it
1 cup plain yogurt
1 teaspoon coarse salt, eyeball it
2 plum tomatoes, seeded and chopped
2 scallions, thinly sliced on an angle
1 heart Romaine lettuce
12 soft (6-inch) flour tortillas

Directions

Preheat a grill pan or indoor grill to high heat or, prepare outdoor grill. Drizzle halibut with extra-virgin olive oil to keep fish from sticking to the grill pan or grill. Season fish with salt and pepper, to your taste. Roll lime on the counter top to get juices flowing. Also, any under ripe citrus may be placed in a microwave oven for 10 seconds at high setting to induce the juices to flow. Grill fish 4 to 5 minutes on each side or until opaque. Squeeze the juice of 1 lime down over the fish and remove from the grill pan or grill. Flake fish into large chunks with a fork.

While fish is cooking, in a blender or food processor, combine avocado flesh, lemon juice, cayenne pepper, yogurt and salt. Process guacamole sauce until smooth. Remove guacamole sauce to a bowl and stir in diced tomatoes and chopped scallions. Shred lettuce and reserve.

When fish comes off the grill pan or grill, blister and heat soft taco wraps. To assemble, break up fish and pile some of the meat into soft shells and slather with guacamole sauce. Top with shredded lettuce, fold tacos over and eat!

From: foodnetwork.com

Egg Pasta Frittata

2009-03-01T21:03:00.001-08:00

Cook Time: 19 min
Level: Easy
Yield: 6 servings

Ingredients

1 12 ounce box egg fettuccini pasta
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1 cup heavy cream
1 cup grated Parmigiano-Reggiano
1/4 to 1/2 teaspoon grated or ground nutmeg, eyeball it
Salt and black pepper
1/4 cup chopped flat-leaf parsley
12 extra large eggs, beaten
HamSteaks, recipe follows

Directions

Preheat oven to 425 degrees F.

Bring a large pot of water to a boil and salt it. Add pasta and cook 6 minutes -- to a chewy al dente. Pasta will continue to cook in frittata. Drain and reserve.

Heat a large nonstick skillet with oven safe handle over medium high heat. If all of your skillets have rubber handles, cover handle tightly in foil to protect it. Add oil and butter and melt together. Add cream and reduce for about 3 minutes. Add cheese and nutmeg, salt and pepper. Toss sauce with cooked pasta to coat. Add parsley and beaten eggs to the skillet and stir gently to combine. Allow the eggs to set up on the bottom of the pan and become firm. Transfer pan to hot oven and bake 10 minutes, until golden. Serve from the pan or transfer to a platter. Serve hot or cold, cutting frittata into wedges and serve with Ham Steaks.

Ham Steaks:

1 tablespoon extra-virgin olive oil
2 to 3 large ham steaks, cut in halves

Heat a large skillet, with olive oil. Add the ham steaks and heat through, 1 to 2 minutes on each side.

From: foodnetwork.com

Greek Mixed Grill Kabobs and Pine Nut-Orzo Salad

2009-02-25T23:41:00.001-08:00

Cook Time: 15 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

Salt
1/2 pound orzo
4 cloves garlic, grated or minced
4 sprigs fresh oregano, leaves stripped and finely chopped
6 sprigs fresh rosemary, leaves stripped and finely chopped
1/4 cup green olive tapenade
1 teaspoon crushed red pepper flakes
2 lemons, juiced and 1 zested
1/3 plus 1/4 cup extra-virgin olive oil, divided
1 1/2 pounds firm white flesh fish, halibut or swordfish, cut into 12 (2-inch) chunks
2 pounds boneless, skinless chicken breast, cut into 12 (2-inch) chunks
Black pepper
You'll also need: Metal skewers

Pine Nut-Orzo Salad

1/4 cup pine nuts, lightly toasted
1 small red onion, finely chopped
1/2 cup flat-leaf parsley, finely chopped
1 cup feta cheese crumbles
8 Greek hot peppers, for garnish
1/4 cup kalamata olives, for garnish
2 tomatoes, diced, for garnish
1/2 cucumber, diced, for garnish

Directions

Preheat grill pan or outdoor grill to medium high.

Place a pot of water on the stove and bring to a boil for the pasta salad. When the water boils, salt it and cook the pasta to al dente.

While the pasta works, in a small bowl combine the garlic, oregano, rosemary, tapenade, red pepper flakes, 1 tablespoon lemon zest and the juice of 1 lemon with about 1/3 cup EVOO. Place the fish and chicken in separate shallow dishes or bowls and season with salt and pepper then divide the dressing between the bowls and coat the fish and chicken evenly. Skewer the fish and chicken on metal skewers. Grill the chicken 10 to 12 minutes until firm and juices run clear, and the fish for about 6 to 8 minutes, turning the kabobs frequently.

Drain orzo and combine with pine nuts, onions, parsley, feta crumbles, the juice of 1 lemon, about 1/4 cup extra-virgin olive oil, salt and pepper. Serve the orzo salad with 3 pieces each of chicken and fish along side. Garnish plates with a couple of hot peppers, olives, tomatoes and cucumbers on each plate.

From: foodnetwork.com

Southwest Turkey Burgers

2009-02-22T23:56:00.001-08:00

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

Ingredients

8 slices turkey bacon or turkey bacon with black pepper or applewood smoked bacon
1 1/3 pounds ground turkey breast, the average weight of 1 package
2 cloves garlic, finely chopped
1 large shallot or 1/4 red onion, finely chopped
2 tablespoons chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
2 tablespoons chopped fresh cilantro leaves, optional - parsley may be substituted
1/2 small bell pepper, green, red or yellow, seeded and finely chopped
1 serrano or jalapeno pepper, seeded and finely chopped
2 teaspoons, 2/3 palm full, ground cumin
1 to 2 teaspoons cayenne hot sauce, several drops (recommended: Tabasco)
2 teaspoons grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
Vegetable oil or olive oil, for drizzling
1/2 pound deli sliced pepper jack cheese
4 crusty kaiser rolls, split
1 cup sweet red pepper relish, found on condiment aisle - pepper jelly may be substituted
Red leaf lettuce

Directions

Chop your garlic and veggies.

Cook bacon in a large nonstick skillet over medium high heat until crisp. Wipe excess grease from pan and return skillet to heat.

While bacon cooks, combine turkey meat, garlic, shallot or onion, thyme, cilantro or parsley, bell pepper, serrano or jalapeno pepper, cumin, hot pepper sauce, grill seasoning or salt and pepper. Divide mixture into 4 equal mounds then form meat into patties. Drizzle patties with vegetable oil to coat. Cook in skillet over medium high heat for 5 to 6 minutes on each side. Place sliced cheese over the patties in the last 2 minutes of cooking, use 1 or 2 slices for each patty, as you like.

Pile cooked cheeseburgers into buns. Spread sweet relish or jelly on bun tops and set red leaf lettuce into place, using the relish or jelly as glue. Top cheeseburgers with 2 slices of cooked, crisp bacon or turkey bacon and lettluce. Then serve with tortilla chips, tossed salad and/or spicy o-nuts.

From: foodnetwork.com

Scallion and Egg Pancakes

2009-02-20T06:12:00.000-08:00

Cook Time: 10 min
Level: Easy
Yield: 4 servings as starter or side

Ingredients

2 tablespoons honey
1 tablespoon white wine or cider vinegar, eyeball it
1 teaspoon sesame oil
1/4 cup tamari dark soy sauce
1/8 cup water, eyeball it
1 tablespoon light oil, plus some to drizzle
4 scallions cut into 1-inch lengths
2 eggs plus 2 egg yolks, beaten
Salt
4 large plain flour tortillas

Directions

Mix honey with vinegar, sesame oil, and tamari, then stir in water and transfer to a small serving dish.

Heat a large nonstick skillet over high heat with 1 tablespoon oil. When the oil smokes, add scallions and sear them, crisping them at edges and charring the greens, 2 minutes. Pull pan from heat and add egg mixture seasoned with salt. Toss and scramble the eggs, putting the pan back over the heat briefly if necessary, then remove eggs to a plate. Wipe pan clean and add a drizzle of oil to skillet and a tortilla. Blister the tortilla, 30 seconds, turn it and add 1/4 of the scallions and eggs to top the tortilla. Fold the tortilla into quarters and crisp the outsides then remove, repeat with remaining ingredients then serve with sauce for dipping.

From: foodnetwork.com

Nothin' to Fret about Apple Fritters

2009-02-16T18:40:00.001-08:00

Cook Time: 8 min
Level: Easy
Yield: 20 apple fritter rings

Ingredients

Vegetable oil, for frying
4 apples, Red or Golden Delicious or, 2 of each
2 teaspoons lemon juice (1 wedge will do)
2 cups complete pancake mix, any brand
1 1/2 cups water
1/2 teaspoon ground nutmeg, or equivalent of freshly grated
1/2 cup confectioners' sugar

Directions

Heat 1-inch vegetable oil on moderate to medium high heat. If you wish to test the oil, add a 1-inch cube of bread to hot oil. If it turns deep golden brown in color in a count of 40, the oil is ready.

Core apples with an apple corer. Cut into 1/4-inch thick slices across, forming apple rings. Sprinkle sliced apples with the juice of a wedge of lemon to prevent browning.

Mix together pancake mix and water, season with nutmeg. Place confectioners' sugar in a sifter or a tea strainer. Place a piece of cardboard or brown paper sack on a work surface for draining fritters. Working in small batches of 5 to 6 slices, coat rings of apple in batter, and fry for 2 to 3 minutes, until evenly golden brown. Transfer to paper bag or towels to drain. When all the fritters are cooked, let oil cool before discarding.

Top fritters with confectioners' sugar and transfer to a serving platter.

From: foodnetwork.com

Thai Chicken Pizza

2009-02-14T23:15:00.001-08:00

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

Ingredients

1 pizza dough, any brand
1/2 cup duck sauce or plum sauce
1/2 teaspoon crushed red pepper flakes
1 package (2 cups) shredded provolone or Monterey Jack cheese
1/2 red bell pepper, thinly sliced
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 rounded tablespoonful peanut butter
2 teaspoons hot sauce
2 teaspoons grill seasoning (recommended: Montreal Steak Seasoning) eyeball it
4 chicken breast cutlets, 1/2 pound
2 tablespoons honey
2 tablespoons rice wine vinegar or cider vinegar
1/4 seedless cucumber, peeled and cut into matchsticks
4 scallions, chopped
1 cup bean spouts, a couple of handfuls
Palm full cilantro leaves, chopped
1/4 cup chopped peanuts, 2 ounces

Directions

Preheat oven to 425 degrees F.

Form pizza crust on pizza pan or cookie sheet. Top with duck or plum sauce - spread it around like you would pizza sauce. Sprinkle the pizza with some crushed red pepper flakes then top with cheese and peppers. Bake until golden and bubbly, 15 to 17 minutes.

Preheat a grill pan over medium-high heat. Combine vegetable oil, soy sauce and peanut butter with hot sauce and grill seasoning. Use the microwave to loosen up peanut butter if it is too cold to blend into sauce, 10 seconds ought to do it. Add chicken and coat evenly with mixture. Let stand 10 minutes then grill chicken cutlets 2 to 3 minutes on each side, until firm. Slice chicken into very thin strips.

While chicken cooks, mix honey and vinegar and add the cucumber. Turn to coat evenly.

Top the hot, cooked pizza with chicken, scallions, sprouts and cilantro. Drain cucumbers and scatter over the pizza. Garnish pizza with peanuts, cut into 8 wedges and serve.

From: foodnetwork.com

The Only Pizza You'll Ever Want Again: Chicken, Sun Dried Tomato, Broccoli, Ricotta, Mozzarella and Basil

2009-02-12T17:57:00.001-08:00

Cook Time: 20 min
Level: Easy
Yield: 4 servings, 8 slices

Ingredients

Crust:

1 (16-ounce) package pizza dough, brought to room temperature
2 teaspoons extra-virgin olive oil
2 tablespoons grated Parmigiano-Reggiano

Toppings:

1/3 pound broccoli from trimmed broccoli bin in produce section, 1/3 head
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 cloves cracked garlic
1/2 pound chicken breast cut for stir fry or chicken tenders
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
10 sun dried tomatoes in oil, drained and sliced
1 cup shredded mozzarella cheese, available on dairy aisle
12 to 15 leaves fresh basil, torn or stacked and thinly sliced

Directions

Preheat oven to 500 degrees F.

On a 12-inch nonstick pizza pan, stretch out your dough and form the
pizza crust. Drizzle 2 teaspoons extra virgin olive oil on crust and
spread it with a pastry brush over the dough to the edges. Sprinkle
crust with 2 tablespoons grated Parmigiano-Reggiano.

In a small covered saucepan, bring 2 inches water to a boil. Separate
broccoli tops into florets, discarding lower stalks or reserving for
soup. Salt water and add broccoli florets. Cook covered 3 to 5
minutes. Drain broccoli and set on cutting board. Chop broccoli
florets into small pieces.

Heat a small nonstick pan over medium high to high heat. Add oil,
cracked garlic and chicken. Season with salt and pepper. Brown chicken
breast cut for stir-fry or tenders until lightly golden all over, 3 to
5 minutes. Chop sauteed chicken and garlic on a cutting board into
small pieces.

To assemble pizza, dot crust with chopped broccoli bits and cooked
chopped chicken. Dot crust with spoonfuls of ricotta and spread
ricotta gently with the back of your spoon. Add sliced sun-dried
tomatoes, scattering them around the pizza to the edges. Complete the
assembly with a thin layer of shredded mozzarella, about 1 cup. Place
pizza in oven on middle rack and lower heat to 450 degrees F. Bake 12
minutes, until cheese is deep golden in color and crust is brown and
crisp at the edges. Remove pizza from the oven and let stand 5
minutes. Top with lots of torn or shredded basil. Cut pizza into 8
slices using pizza wheel and serve.

From: foodnetwork.com

Super Stuffed French Bread Pizza Rustica

2009-02-12T03:20:00.000-08:00

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

Ingredients

1 (2 foot long) loaf French bread
1 pound sweet Italian sausage
1 tablespoon extra-virgin olive oil
1 small red bell pepper, seeded and chopped
1 small onion, chopped
2 large cloves garlic, chopped
1 package frozen chopped spinach defrosted and squeezed dry
Salt and pepper
1 1/2 cups part skim ricotta
1/2 cup grated Parmesan
1/2 pound sweet sopressata, from the deli, sliced thick, chopped
1/2 stick pepperoni, chopped
1 sack (10 ounces) shredded mozzarella
1 sack (10 ounces) shredded provolone
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes

Directions

Preheat oven to 425 degrees F.

Split bread lengthwise and hollow it out. Cut in half across, making 4 shells for pizzas.

Heat a skillet over medium high flame and brown sausage in extra-virgin olive oil. Brown and crumble sausage. Add red bell pepper, onion and garlic. Cook 3 to 5 minutes, add spinach. Remove mixture from heat and season with a pinch of salt and black pepper, to your taste.

Transfer to a bowl. Combine sausage and veggies with ricotta, Parmesan, sopressata and pepperoni. Fill bread shells and top with mounded mozzarella and provolone cheeses. Place in hot oven on cookie sheet and bake until cheese melts and bubbles and bread is super crisp, about 10 to 12 minutes. Top pizzas with oregano and hot pepper flakes. Serve immediately, or snack all night!

From: foodnetwork.com

10-Minute White Pizza

2009-02-11T03:29:00.001-08:00

Cook Time: 8 min
Level: Easy
Yield: 24 bite-size pizza

Ingredients

1 package thin crust prepared pizza shell or prepared focaccia, 16 ounces
Extra-virgin olive oil, for drizzling
3 large cloves garlic, minced
1 cup shredded mozzarella (found in dairy aisle)
1 cup shredded provolone (found in dairy aisle)
1/4 cup grated Parmigiano Reggiano or Romano (a handful)
1 (15-ounce) can artichoke hearts in water, drained and thinly sliced
1/4 cup chopped parsley

Directions

Preheat oven to 500 degrees F.

Put the pizza shell or focaccia onto a pizza pan or cookie sheet. Drizzle shell with oil and scatter minced garlic over shell to edges. Cover the pie with a layer of all 3 cheeses combined and work all the way to the edge of the shells. Top with artichoke hearts. Cook 6 to 8 minutes, until cheeses have melted and begin to bubble. Remove from oven and garnish with parsley. Cut pie with pizza wheel or knife into bite-size squares and serve.

From: foodnetwork.com

Pumpkin Soup with Chili Cran-Apple Relish

2009-02-10T06:36:00.001-08:00

Cook Time: 25 min
Level: Easy
Yield: 8 first course, 4 entree servings

Ingredients

1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1 fresh bay leaf
2 ribs celery with greens, finely chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)
1 medium yellow onion, finely chopped
Salt and pepper
3 tablespoons all-purpose flour
2 teaspoons poultry seasoning or 2 teaspoons ground thyme
2 teaspoons hot sauce, or to taste
6 cups chicken stock
1 (28-ounce) can cooked pumpkin puree
2 cups heavy cream
1/2 teaspoon freshly grated nutmeg

Relish:

1 crisp apple, such as McIntosh or Granny Smith, finely chopped
1/4 red onion, finely chopped
2 tablespoons lemon juice
1/2 cup dried sweetened cranberries, chopped
1 teaspoon chili powder
2 teaspoons honey
1/2 teaspoon ground cinnamon

Directions

Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour, poultry seasoning and hot sauce, to taste, then cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg. Reduce heat to low and keep warm until ready to serve.

While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.

Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.

Pumpkin and Black Bean Soup

2009-02-09T05:26:00.001-08:00

Cook Time: 15 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

2 tablespoon extra-virgin olive oil, 1 turn of the pan
1 medium onion, finely chopped
3 cups canned or packaged vegetable stock, found on soup aisle
1 can (14 1/2 ounces) diced tomatoes in juice
1 can (15 ounces) black beans, drained
2 cans (15 ounces) pumpkin puree (found often on the baking aisle)
1 cup heavy cream
1 tablespoon curry powder, 1 palm full
1 1/2 teaspoons ground cumin, 1/2 palm full
1/2 teaspoon cayenne pepper, eyeball it in the palm of your hand
Coarse salt
20 blades fresh chives, chopped or snipped, for garnish

Directions

Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.

Creamy Spaghetti and Beans

2009-02-07T19:11:00.001-08:00

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

Ingredients

5 to 6 cups chicken stock
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1/4 pound chunk pancetta chopped into small dice
4 cloves garlic, chopped
1 pound spaghetti
1 medium onion, chopped
2 carrots, cut into a small dice
1 fresh bay leaf
5 to 6 sprigs fresh thyme
1 (15-ounce) can Roman beans or small white beans (recommended: Goya brand)
Salt and freshly ground black pepper
1 cup dry white wine, eyeball it
1 cup grated Parmigiano-Reggiano
A generous handful flat-leaf parsley, finely chopped

Directions

Place the stock in a sauce pot and warm it over medium heat then reduce to simmer.

Heat the extra-virgin olive oil and the butter in a large, deep skillet over medium to medium-high heat. Add the pancetta to brown slightly. Next add the garlic and spaghetti and toast the noodles lightly, 3 to 4 minutes. Add onions and carrots, bay and thyme and season with salt and pepper. Soften veggies a bit, 5 minutes. Add wine and allow it to be completely absorbed. Add beans then add a few ladles of stock and stir the pasta. Keep adding stock a few ladles at a time allowing liquids to be mostly absorbed before adding more, as if you were preparing a risotto. When liquids are absorbed and spaghetti is cooked to al dente, 12-15 minutes, stir in cheese. Adjust salt and pepper. Turn off heat and stir another minute. Remove the bay and thyme stems. Serve in shallow bowls and garnish with lots of parsley.

From: foodnetwork.com

Reuben Mac and Cheese

2009-02-06T04:21:00.001-08:00

Cook Time: 15 min
Level: Easy
Yield: 6 servings

Ingredients

* Salt
* 1 pound cavatappi, hallow corkscrew shaped pasta or, other short cut
* 2 slices rye bread
* 3 tablespoons butter plus some for buttering toast
* A handful fresh parsley leaves
* 1 teaspoon paprika
* 3 tablespoons all-purpose flour
* 2 cups milk
* 1/4 cup spicy brown deli mustard (recommended: Gulden's)
* 1 cup shredded Swiss cheese
* 1 cup shredded Gruyere
* 1 cup shredded yellow Cheddar
* 3/4 pound good quality deli corned beef, sliced as thick as bacon, chopped
* 1 pound sauerkraut, rinsed and well drained

Directions

Bring a large pot of water to a boil for the pasta. Salt water and
cook pasta to al dente.

While pasta cooks, toast rye bread in toaster then butter hot bread.
Coarsely chop bread and place in food processor. Add parsley and
paprika to bread and process into bread crumbs, reserve.

Heat a sauce pot over medium heat. Add butter to pot and melt, whisk
in flour 1 minute then milk. Season the sauce with salt and pepper,
thicken sauce 5 to 6 minutes then stir in mustard. Melt 2/3 of the
combined cheeses into the sauce.

Preheat broiler.

Drain pasta and return to hot pot. Toss hot pasta with chopped meat
and sauerkraut to combine, stir in cheese sauce and coat. Transfer mac
n cheese to casserole and top with bread crumbs and remaining cheese.
Brown under broiler 3 to 4 minutes, serve.

From: foodnetwork.com

Texas Hold-Ums Mini chipotle beef burgers with warm fire roasted garlic ketchup

2009-02-05T00:04:00.000-08:00

Cook Time: 6 min
Level: Easy
Yield: 6 servings, 2 burgers each

Ingredients

* 2 pounds ground sirloin
* 1 medium onion, peeled and cut in 1/2
* 2 tablespoons Worcestershire sauce, eyeball it
* 2 chipotles in adobo and 2 tablespoons of adobo sauce
* 2 tablespoons grill seasoning, a couple of palm fulls,
(recommended: Montreal Steak Seasoning by McCormick)
* 1 tablespoon extra-virgin olive oil, plus some for drizzling
* 3 cloves garlic, finely chopped
* 3 tablespoons brown sugar
* 1/4 cup vinegar
* 1 (15-ounce) can crushed fire roasted tomatoes, about 2 cups
* Salt and pepper
* 12 slices, 1/2-inch thick, brick-cut smoked Cheddar or sharp
Cheddar, (recommended: Cabot), optional
* 12 small round rolls, split
* (Many markets sell mini Keiser rolls or use dinner rolls in any
flavor you like)

Directions

Preheat grill pan to high.

Place the meat in a bowl. Cut the onion in half. Grate half the onion
into the meat using the small grate on a box grater. Chop and reserve
the other half onion. Add Worcestershire, chipotles and sauce and
grill seasoning to burgers. Drizzle a little extra-virgin olive oil
over the bowl and mix meat. Score the meat into 4 sections. Make 3
mini-burgers, each 3 inches wide, 1-inch thick, from each half-pound
of meat.

Heat a small sauce pot over medium heat. Add extra-virgin olive oil
and garlic. Cook garlic 2 to 3 minutes then add sugar and vinegar,
cook 2 minutes more and stir in tomatoes. Season sauce with salt and
pepper and allow it to reduce 5 to 6 minutes more.

Grill meat 2 to 3 minutes on each side and top with cheese, if you like.

Place burgers on buns and top with raw chopped onions and warm fire
roasted ketchup and serve.

From: foodnetwork.com

Mozzarella Salad

2009-02-04T02:28:00.001-08:00

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

Ingredients

* 16 pieces bocconcini, bite sized mozzarella balls
* 1 pint multi colored, yellow or red heirloom cherry tomatoes
* 4 scallions, whites and greens, thinly sliced on an angle
* 1/2 cup coarsely chopped parsley leaves
* 1/2 cup thinly sliced basil, 10 to 12 leaves
* 2 tablespoons red wine vinegar, eyeball it
* 1/4 cup extra-virgin olive oil, eyeball it
* Salt and pepper

Directions

Halve the mozzarella and tomatoes and combine in bowl with scallions
and herbs. Dress salad with vinegar, olive oil and season with salt
and pepper, to taste.

From: foodnetwork.com

Garlic and Herb Three Cheese Pizza

2009-02-03T08:03:00.001-08:00

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

Ingredients

1 ball fresh pizza dough, store bought or from your favorite pizzeria
2 cloves garlic, finely chopped
Handful parsley leaves, finely chopped
1 cup ricotta cheese
1 (5-ounce) round soft cheese with herbs, crumbled (recommended: Boursin)
1 teaspoon lemon zest, eyeball it
2 cups shredded sharp provolone cheese
Few sprigs fresh thyme, leaves chopped or 1/2 teaspoon dried

Directions

Preheat oven to 425 degrees F.

Stretch dough out and form a thin round. Use a little flour or
cornmeal on your hands if dough sticks. Mix the garlic, parsley,
ricotta, herb cheese and lemon zest. Spread the soft cheese mixture
across the pizza dough to the edges then top with an even layer of
provolone. Scatter thyme over the cheese mixture. Bake until crisp and
bubbly-brown on top, 18 to 20 minutes.

From: foodnetwork.com

Make Your Own Burrito Bar

2009-02-01T01:13:00.001-08:00

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

Ingredients
Black Bean Filling:

* 1 tablespoon vegetable or olive oil, 1 turn of the pan
* 1 jalapeno, seeded and chopped
* 2 cloves garlic, chopped
* 1 medium onion, chopped
* 2 cans black beans, drained
* 2 tablespoons chopped cilantro, a palm full
* 1 teaspoon ground cumin, eyeball it in your palm
* 1 teaspoon cayenne pepper sauce
* Coarse salt

Chicken and Chorizo Filling:

* 1 tablespoon vegetable or olive oil, 1 turn of the pan
* 3/4 pound boneless chicken breast tenders, diced
* 1 teaspoon dark chili powder
* Coarse salt, to your taste
* 2 cloves garlic, chopped
* 1 red bell pepper, seeded and chopped
* 1/2 pound chorizo, casing removed and diced
* 12 burrito size flour tortillas

Toppings:

* 2 cups roasted salsa, see below
* 1 1/2 cups grated Pepper Jack cheese
* 1 1/2 cups white smoked cheddar, shredded, preferred brand Cabot
* 4 to 6 scallions, chopped
* 1 heart romaine lettuce, chopped
* Green Onion Sour Cream, recipe follows

Roasted Salsa:

* 4 plum tomatoes
* 1 jalapeno pepper
* 1 small onion, peeled and cut across into 3 thick slices
* 3 or 4 sprigs fresh mint leaves
* Handful cilantro leaves
* Coarse salt

Directions

Heat 2 nonstick skillets over medium high heat. In the first, add 2
tablespoons oil, jalapeno, garlic and onion for black beans. Saute 2
or 3 minutes, add beans and seasonings and cayenne pepper sauce.
Reduce heat to low and simmer. In the second skillet, add oil and
chicken. Season chicken with chili powder and salt and lightly brown
the meat, 2 to 3 minutes. Add garlic, red peppers and chorizo and
saute 5 to 6 minutes, then reduce heat to low.

For salsa, heat a skillet over high heat. Add whole tomatoes and a
seeded jalapeno, skin side down, and the thick slices of onion. Allow
the tomatoes, pepper and onion to char on all sides. Add blackened
tomatoes, pepper and onions to a food processor. Pulse grind the salsa
with mint and cilantro leaves. Season salsa with coarse salt.

Char and soften tortillas by holding them over hot burner 15 seconds
on each side. If you do not have gas burners, heat your dry skillet
you used for salsa and cook tortillas 1 at a time in the pan 15
seconds on each side.

Pile tortillas near stove and line up your toppings. Serve fillings
out of the pans you cooked them in.

Green Onion Sour Cream:

* 2 cups sour cream
* 1 lime, juiced and zested
* 3 scallions, sliced
* 2 tablespoons cilantro leaves, a handful, optional - parsley can
be substituted

Combine all ingredients in a food processor and process until the sour
cream is pale green and scallions are finely chopped. Serve with
burritos.

Yield: 2 1/2 cups

From: foodnetwork.com

Lemon Pepper Chicken Tenders

2009-01-31T02:01:00.001-08:00

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

2009-01-29T20:33:00.001-08:00

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

2009-01-28T19:10:00.001-08:00

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

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

From: foodnetwork.com

Apple and Onion Stuffin' Muffins

2009-01-28T17:24:00.001-08:00

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

2009-01-27T19:08:00.001-08:00

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

2009-01-26T18:46:00.001-08:00

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

2009-01-22T19:13:00.000-08:00

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

2009-01-20T23:07:00.001-08:00

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

2009-01-18T21:18:00.001-08:00

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

2009-01-17T02:46:00.001-08:00

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

2009-01-16T04:13:00.001-08:00

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

2009-01-15T18:02:00.001-08:00

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

2009-01-14T18:06:00.001-08:00

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

2009-01-13T00:36:00.001-08:00

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

2009-01-09T21:53:00.001-08:00

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

2009-01-08T18:25:00.000-08:00

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

2009-01-07T22:42:00.001-08:00

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

2009-01-07T07:23:00.000-08:00

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

2009-01-06T03:11:00.001-08:00

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

2009-01-05T19:36:00.001-08:00

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.

Super Scampi

2008-12-18T21:40:00.001-08:00

Cook Time: 8 min
Level: Easy
Yield: 6 servings

Ingredients

* 3 tablespoons extra-virgin olive oil
* 6 anchovies
* 6 cloves garlic, chopped
* 1 teaspoon crushed red pepper flakes
* 2 stems oregano, leaves stripped and finely chopped
* A generous handful flat-leaf parsley, finely chopped
* 1 cup dry white wine
* 3 tablespoons butter, cut into small pieces
* 1 quart chicken stock
* 2 cups water
* 2 1/2 pounds large shrimp, peeled and deveined
* 1 pound linguini
* 1 lemon
* 1 cup basil leaves, about 20, torn
* Salt and freshly ground black pepper
* Crusty bread, torn into pieces

Directions

Heat the olive oil over medium heat. Add anchovies, garlic and crushed
pepper to the pan and cook until anchovies melt into oil, a couple of
minutes. Add herbs and wine and reduce for 1 minute then melt butter
into sauce. Add stock and water to the pan and bring to a boil. Stir
in the shrimp and pasta and reduce heat to medium. Simmer uncovered
for 7 to 8 minutes until pasta is al dente and shrimp are firm. Stir
in zest and juice of 1 lemon and basil, season with salt and pepper to
your taste. Serve directly from pan with hot, crusty bread.

Chicken in a Pot, No Pie

2008-12-15T04:14:00.001-08:00

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

Ingredients

1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter, cut into pieces
2 starchy potatoes, skin left on and diced (recommended: Idaho)
1 medium onion, chopped
2 ribs celery with leafy green tops, finely chopped
2 carrots, peeled and diced
1 bay leaf, fresh or dried
Salt and pepper
1 teaspoon poultry seasoning
3 tablespoons all-purpose flour
1 cup dry white wine, eyeball it
5 cups chicken stock
1 1/2 pounds chicken tenders, chopped
1 small bunch pencil asparagus, trimmed of woody ends and cut into 2-inch pieces
1 cup frozen peas, a couple of handfuls
2 to 3 tablespoons fresh tarragon, 4 to 5 sprigs, chopped
Serve with crusty whole-grain bread - a lot easier than making pastry!

Directions

Heat a large, deep skillet or a medium soup pot over medium high heat.
Add extra-virgin olive oil and butter. Melt butter into oil then add
the potatoes, onions, celery and carrots, adding them to the pot as
you chop them. Add bay leaf and season veggies with salt, pepper and
poultry seasoning, cook 5 to 6 minutes to soften them a bit. Add flour
and cook another minute then whisk in wine and cook off a minute more.
Add stock and put a lid on the pan or pot and raise heat to bring to a
quick boil. Slide in chicken and cook 5 minutes. Stir in asparagus and
cook 3 minutes more. Turn off heat and add the peas and tarragon. Stir
to combine and adjust salt and pepper, to your taste. Ladle into bowls
and serve with crusty bread for mopping.

From: foodnetwork.com

Pasta with Pumpkin and Sausage

2008-12-13T02:10:00.001-08:00

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

Ingredients

* 1 tablespoon extra-virgin olive oil, plus 1 tablespoon
* 1 pound bulk sweet Italian sausage
* 4 cloves garlic, cracked and chopped
* 1 medium onion, finely chopped
* 1 bay leaf, fresh or dried
* 4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons
* 1 cup dry white wine
* 1 cup chicken stock, canned or paper container
* 1 cup canned pumpkin
* 1/2 cup (3 turns around the pan) heavy cream
* 1/8 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg, ground or freshly grated
* Coarse salt and black pepper
* 1 pound penne rigate, cooked to al dente
* Romano or Parmigiano, for grating
* Pumpernickel or whole grain bread, as an accompaniment

Directions

Spinach Salad with Apple and Red Onion, as an accompaniment, recipe follows

Heat a large, deep nonstick skillet over medium high heat. Add 1
tablespoon of olive oil to the pan and brown the sausage in it.
Transfer sausage to paper towel lined plate. Drain fat from skillet
and return pan to the stove. Add the remaining tablespoon oil, and
then the garlic and onion. Saute 3 to 5 minutes until the onions are
tender.

Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2
minutes. Add stock and pumpkin and stir to combine, stirring sauce
until it comes to a bubble. Return sausage to pan, reduce heat, and
stir in cream. Season the sauce with the cinnamon and nutmeg, and salt
and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.

Return drained pasta to the pot you cooked it in. Remove the bay leaf
from sauce and pour the sausage pumpkin sauce over pasta. Combine
sauce and pasta and toss over low heat for 1 minute. Garnish the pasta
with lots of shaved cheese and sage leaves.

Serve pumpkin sausage pasta with pumpernickel or whole grain bread and
Spinach Salad with Apple and Red Onion.

Spinach Salad with Apple and Red Onion:

* 1 pound triple-washed spinach, de-stemmed
* 1 small Golden Delicious apple, quartered, cored, and sliced
* 1/4 small red onion, thinly sliced
* 1/4 cup olive oil
* 1 1/2 tablespoons (a couple of splashes) apple cider vinegar
* 1 teaspoon grain mustard
* 1 tablespoon (a good drizzle) honey
* Coarse salt and black pepper

Place spinach, apple, and onion in a salad bowl. Place oil, vinegar,
mustard and honey in a small plastic container and fit lid on
container. Shake dressing to combine, 1 minute. Pour dressing over
salad, toss, and season with salt and pepper, to taste.

Yield: 4 servings

Chicken Quesadilla Pinwheels

2008-12-12T06:13:00.001-08:00

Cook Time: 8 min
Level: Easy
Yield: 4 appetizer servings

Ingredients

* 4 large 10 to 12-inch flour tortillas
* 2 cups shredded Monterey Jack
* 1 cup chipotle salsa
* 2 cups chopped rotisserie chicken meat, still warm from store or
warmed in microwave

Directions

Heat a large skillet over medium heat. Add a flour tortilla, blister
it on 1 side then turn it over. Scatter cheese on top and cook 1
minute. Remove to cutting board. Top the tortilla with 1/4 cup salsa,
spreading it gently with the back of a spoon back to edges. Top with
1/2 cup chicken, then roll tortilla into a log. Let stand a minute
before cutting. Repeat with remaining ingredients. Cut pinwheels into
1/2-inch slices and arrange on platter.

From: foodnetwork.com

Pasta al Forno

2008-12-02T19:18:00.001-08:00

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

Ingredients

* 1 pound ziti rigate
* 2 tablespoons extra-virgin olive oil, 2 turns of the pan
* 1 small onion, finely chopped
* 3 cloves garlic, chopped
* 1 (15-ounce) can, crushed tomatoes
* 1/2 cup heavy cream
* 2 pinches ground cinnamon
* Salt and pepper
* 3 ounces prosciutto, 1 thick slice from deli, chopped
* 1/4 to 1/3 cup grated Parmigiano-Reggiano
* Softened butter to coat a medium casserole or baking dish

Directions

Bring large pot of water to boil, then salt and cook pasta to al dente
on the chewy side, 7 minutes. Once your pasta water comes to a boil to
cook ziti, preheat oven to 500 degrees F.

To medium skillet over medium heat add extra-virgin olive oil, 2 turns
of the pan. Cook onions and garlic in oil 3 to 5 minutes. Stir in
tomatoes and bring to a bubble. Add cream and season sauce with
cinnamon, salt and pepper. Add chopped prosciutto to sauce and stir
with cooked pasta to combine. Coat a medium casserole with the butter.
Adjust seasonings and transfer pasta to casserole. Cover pasta with
Parmigiano-Reggiano and place in the oven for 10 minutes. Serve hot
from oven.

French Vanilla Ice Cream with Sauteed Bananas and Phyllo Triangles

2008-12-02T07:57:00.001-08:00

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

Ingredients
Triangles:

* 4 sheets phyllo dough, 13 by 17
* 3 tablespoons butter, melted, plus 2 tablespoons butter
* 1/2 cup sugar
* 2 teaspoons ground cinnamon
* 2 bananas, thickly sliced
* 2 bananas, sliced on an angle
* 2 tablespoons dark brown sugar
* 2 shots spiced rum
* 1 pint French vanilla bean ice cream

Directions

Preheat oven to 400 degrees F.

Spread a cookie sheet with parchment paper. Top with a layer of phyllo
and brush the sheet with the melted butter. Mix sugar and cinnamon.
Scatter a layer of sugar across the butter coated pastry. Repeat with
2 more layers of pastry, then top with a final sheet of dough then cut
pastry into long triangles, working from side to side of the cookie
sheet, using a sharp paring knife or pizza wheel. Cover the pastry
with another sheet of parchment paper and another cookie sheet. Place
pastry in the hot oven and bake 15 minutes or until golden. Remove
pastry from oven to cool.

Begin other recipes in your menu while pastry bakes.

When you are ready to serve dessert, heat a medium nonstick skillet
over medium high heat. Add 2 tablespoons butter. When butter melts,
add bananas and saute 3 minutes. Sprinkle with brown sugar to coat
bananas. When sugar melts around fruit, add rum and flame it. Pour rum
from shot glass, not from the bottle, to prevent flame ups. When flame
goes out and alcohol has evaporated, spoon warm bananas into cocktail
glasses. Top with small scoops of French vanilla ice cream and garnish
with phyllo triangles. Serve extra triangles on a pretty plate for
sweet snacking.

Macadamia Coconut Cookie Bars

2008-12-01T00:29:00.001-08:00

Cook Time: 20 min
Level: Easy
Yield: 16 bars

Ingredients

* 1 package dry sugar cookie mix, prepared to package directions
* 1 cup macadamia nuts
* 1 cup shredded coconut
* 1 cup white chocolate chips
* 9 by 12-inch baking dish
* Softened butter, to prepare baking dish

Directions

Preheat oven to 375 degrees F.

To cookie mix prepared to package directions, add nuts, coconut and
white chocolate chips. Butter the baking dish and spread cookie dough
evenly into a thin layer across the baking dish. Bake bars for about
15 minutes, or until lightly golden brown. Remove from oven, and cool
slightly. Then cut into squares, remove with offset spatula and serve.

Fresh Strawberry Marg-alrightas

2008-11-30T18:25:00.001-08:00

Prep Time: 10 min
Level: Easy
Yield: 4 drinks

Ingredients

* 2 pints ripe strawberries
* 4 ripe limes, juiced, plus 1 lime wedged for rimming and garnish
* 8 rounded tablespoons sugar
* 1/2 cup orange juice
* 2 trays ice cubes
* 8 shots good quality tequila
* Coarse salt, to rim glasses

Directions

Reserve 4 strawberries with tops for garnish and split them. Clean,
dry, and trim remaining strawberries.

Add all but the reserved strawberries to a blender. To that, add the
juice of 1 ripe lime, 2 rounded tablespoons sugar, a splash of orange
juice, 1/2 a tray of ice cubes and 2 shots of tequila. Blend on high
speed until the drink is icy but smooth.

Rim a cocktail glass with lime juice and dip rim in salt and pour in
the frozen strawberry lime drink. Garnish glass with a wedge of lime
and a split strawberry. Repeat with remaining ingredients.

Spaghetti all' Elsa

2008-11-28T23:13:00.001-08:00

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

Ingredients

* Salt
* 1 pound Italian imported dried spaghetti
* 3 tablespoons extra-virgin olive oil, 3 turns of the pan
* 3 cloves garlic, crushed
* 1/2 to 3/4 teaspoon red pepper flakes
* 1/3 cup chicken stock or white wine, eyeball it
* 1 (28-ounce) can crushed tomatoes (recommended: San Marzano),
plus 1 (14-ounce) can
* Several leaves basil, torn or chopped, a handful
* 2 tablespoons butter, cut into small pieces
* 1 cup grated Parmigiano-Reggiano

Directions

Bring a large pot of water to a boil. Salt the water and add pasta.
Cook to al dente, with a bite to it.

Heat a medium sauce pot over medium-low heat. Add extra-virgin olive
oil, garlic, and red pepper and let them cook 5 minutes, garlic will
be soft and light golden. Remove garlic. Add stock or wine and stir 30
seconds, add tomatoes and combine. Season the sauce with salt, to
taste, then stir basil in and reduce heat to low.

When pasta is cooked, turn off the heat, drain the pasta then add it
back to the still-hot, deep pot. Add butter to spaghetti and toss to
melt and coat. Add half the red sauce and all of the cheese, work in a
handful at a time as you toss to combine. To serve, use tongs or a
meat fork to swirl the pasta into buttery, cheesy mounds to pile onto
each plate. Top each portion with spoonfuls of remaining sauce. Whoa,
Mama!

Recipe courtesy of Rachael Ray and Elsa Scuderi

French Onion Tartlets

2008-11-28T03:05:00.000-08:00

Cook Time: 25 min
Level: Easy
Yield: 4 servings, 3 tarts per person

Ingredients

* Olive oil cooking spray
* 12 very thin slices white bread, crusts trimmed (recommended:
Pepperidge Farm)
* 2 tablespoons butter
* 1 tablespoon extra-virgin olive oil
* 2 large onions, very thinly sliced
* 1 bay leaf, fresh or dried
* 2 teaspoons ground thyme or poultry seasoning
* Salt and black pepper
* 1 pound Swiss cheese, shredded

Directions

Heat oven to 350 degrees F.

Spray both sides of bread and press bread into small 12 cup muffin
tin. If you do not own a muffin tin, disposable tins are available on
the baking aisle of market. Place bread in oven and toast until
golden, 7 or 8 minutes. Remove and reserve.

In a skillet, melt butter into oil. Add onions and bay leaf, season
with thyme, salt and pepper. Cook onions until caramel colored, 15 to
18 minutes.

Turn broiler on.

Place spoonfuls of cooked onions in toasted bread cups. Discard bay
leaf. Cover onions with cheese and set tarts under hot broiler to
bubble and brown cheese. Serve hot.

From: foodnetwork.com

Green Beans and Portobello Mushroom Saute

2008-11-27T03:05:00.000-08:00

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

Ingredients

* 1 1/4 pounds green beans, trimmed and cut in half
* Coarse salt
* 2 tablespoons extra-virgin olive oil, 2 turns of the pan
* 1 tablespoon butter
* 1 onion, chopped
* 2 portobello mushroom caps, halved and thinly sliced
* 1/2 cup dry sherry

Directions

Simmer green beans in salted boiling water 5 minutes. Drain green
beans and return skillet to moderate heat. Add oil and butter to the
pan. Add onions and saute 2 to 3 minutes. Add mushrooms and season
with salt and pepper. Saute mushrooms 3 to 5 minutes with onions, add
green beans back to the pan. Heat green beans through and add sherry.
Cook for 1 to 2 minutes. Transfer green beans and mushrooms to a
serving plate.

From: foodnetwork.com