Rachael Ray makes Tilapia Sammies

Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions

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

Ingredients

* 1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes
* 1 small red bell pepper, seeded and cut into thin strips
* 1 Italian mild green pepper, cubanelle, seeded and thinly sliced
* 1 medium yellow skinned onion, thinly sliced
* 4 large cloves garlic, cracked away from skin
* 1 teaspoon crushed red pepper flakes
* 1/4 cup tablespoons extra-virgin olive oil, divided
* Coarse salt and pepper
* 2 cups shredded Parmesan, available in tubs near deli -- make
sure to get shredded cheese, not grated
* 4 (6 to 8-ounce) boneless, skinless chicken breasts
* 4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped
* 15 to 20 leaves fresh basil, pile leaves, roll then thinly slice
-- chiffonade

Directions

Preheat oven to 500 degrees F.

Cut fingerling potatoes into halves or quarters, depending on
thickness of fingerlings -- thin, small fingerlings may also be left
hole, larger potatoes should be quartered to speed cooking process. If
you are using small red potatoes, halve or quarter them in the same
way.

Cover a large cookie sheet with foil. Place potatoes on cookie sheet.
Combine with peppers and onions, garlic and crushed red pepper flakes.
Coat the potatoes, peppers and onions with extra-virgin olive oil just
enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season
liberally with salt and pepper. Place potatoes in the oven and roast
20 to 22 minutes, until potatoes are just tender and peppers and
onions are crisp at edges. Toss mixture with tongs, turning the
potatoes after 15 minutes. When the potatoes are cooked, transfer them
to a serving dish and peel the foil off the cookie sheet and discard
for super-quick clean up!

While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed
paper or foil near the stove top. Heat a large nonstick skillet over
medium high heat -- your pan must be very hot when the chicken is
added. Pile the shredded cheese on the work surface created with the
waxed paper or foil. Season your chicken breasts with black pepper but
no salt; the cheese will add enough salt to the taste of the dish.
Press the breasts firmly into the cheese. Coat both sides of breasts
with as much cheese as possible. Add 1 tablespoon extra-virgin olive
oil to the skillet, 1 turn of the pan. Set breasts into the skillet
and cook 7 minutes on each side, until cheese forms an even, golden
casing around the tender chicken breasts.

While chicken cooks, combine chopped tomatoes with basil in a small
bowl. Season with salt and pepper, to your taste.

Drain off any excess oil from chicken as you remove it from the
skillet. Top chicken with big spoonfuls of raw sauce and serve with
potatoes, peppers and onions.

From: foodnetwork.com

Spinach and Hot Ham Fake-Baked Pasta with a Crispy Top

Cook Time: 20 min
Level: Easy
Yield: 4 servings for big eaters :)

Ingredients

* 1 pound cavatappi, corkscrew pasta with lines or, macaroni with
line in any short cut
* Salt
* 3 tablespoons extra-virgin olive, divided
* 2 tablespoons butter
* 1 medium onion, chopped
* 3 cloves garlic, chopped
* Black pepper
* 3 tablespoons all-purpose flour
* 1 1/2 cups whole or 2 percent milk
* 1/2 pound sliced capocollo, hot ham, halve then slice into thin ribbons
* 1 box frozen chopped spinach, defrosted and excess liquid squeezed out
* 1 cup grated Parmigiano-Reggiano, a few large handfuls, divided
* 1/2 teaspoon nutmeg, ground or freshly grated, eyeball it
* 1/4 teaspoon ground cayenne pepper, a couple pinches
* 1 pound ball fresh mozzarella -- buy a piece wrapped, not packed
in water, then cut into 1/2-inch cubes
* 1 cup plain or Italian bread crumbs
* A generous handful of flat leaf parsley, finely chopped

Directions

Preheat broiler.

Place a large pot of water over high heat and bring to a boil. Add the
pasta, salt water and cook to al dente, with a bite.

While the water is coming up to a boil for the pasta, heat a medium,
deep skillet over medium heat. Add 1 tablespoon EVOO, 1 turn of the
pan, and the butter. When butter melts into the oil, add onions and
garlic and season with salt and pepper. Cook, stirring frequently, for
2 minutes then dust the onions with flour and continue to cook for 1
minute. Slowly whisk in milk. Gently bring milk to a bubble, allow the
milk to thicken a bit, then stir in the capocola, spinach and 1/2 cup
grated Parmigiano. Season sauce with nutmeg and cayenne and remove
from the heat. Taste and add a little salt, if you like.

Combine the cooked pasta and the cubed mozzarella with the sauce, stir
to coat completely by turning over and over. Transfer dressed pasta to
a baking dish.

To make the breadcrumb topping, combine the breadcrumbs, 2 tablespoons
of EVOO and the remaining 1/2 cup Parmigiano. Sprinkle the breadcrumb
mixture over the top to cover the pasta from edge to edge. Transfer
the baking dish under the broiler and broil until golden brown and
crispy. Garnish with chopped parsley. What a gut-buster!

Yum-o!

Bacon Wrapped Blue Cheese Stuffed Chicken, Green Beans and Smashed Potatoes with Green Onions

Cook Time: 35 min
Level: Easy
Yield: 4 servings

Ingredients

* 4 pieces boneless, skinless chicken breasts
* Black pepper
* 4 to 5 ounces blue cheese crumbles
* A handful arugula leaves from bulk bins, chopped
* A handful baby spinach leaves from bulk bins, chopped
* 4 slices bacon
* 2 pounds baby potatoes, halved
* Salt
* 1 pound thin green beans
* 2 vine tomatoes, halved lengthwise, seeded and thinly sliced
* Leaves from 4 fresh thyme sprigs
* 3 tablespoons extra-virgin olive oil, divided
* 4 scallions, finely chopped, whites and greens
* 1/4 cup chicken stock

Directions

Preheat oven to 425 degrees F.

Using a small sharp knife cut into the thick end of the chicken and
make an incision reaching 2/3 the way down the breast. Loosen up the
incision with your fingers to make a hole. Season the chicken with
pepper. Combine the cheese with arugula and baby spinach and stuff the
breasts. Spiral-wrap the breasts with the bacon tightly to cover the
meat evenly. Place chicken on a nonstick baking sheet and roast 20 to
22 minutes until bacon is crispy and chicken is firm.

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

Bring 1-inch water to a boil. Trim beans. Salt water and add beans to
water. Simmer 5 minutes, drain and combine with tomatoes, thyme, 1
tablespoon oil, salt and pepper.

Place the potatoes back in the hot pot after draining. Coat the
potatoes with 2 tablespoons oil, the scallions, chicken stock and salt
and pepper. Toss for 1 minute.

Serve chicken with green beans and potatoes alongside.

From: foodnetwork.com

My Mom's Tomato and Bean 15 Minute Stoup

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

Ingredients

* 2 tablespoons extra-virgin olive oil, 2 turns of the pan
* 3 cloves garlic, chopped
* 1/2 teaspoon crushed red pepper flakes
* 1 medium onion, chopped
* 2 carrots, peeled and thinly sliced
* 2 ribs celery, chopped
* 1 small zucchini, sliced
* 2 cups vegetable or chicken stock
* 1 (15-ounce) can diced tomato
* 1 (15-ounce) can tomato sauce
* 1 (15-ounce) can small white beans or cannellini beans
* 1 (10 ounces) box, cut frozen green beans
* Salt and pepper
* 1 cup fresh basil, torn or shredded
* Grated Parmigiano or Romano, to pass at table
* Crusty bread, to pass at the table

Directions

Add extra-virgin olive oil to the pot, 2 turns of the pan. Add garlic
and crushed red pepper flakes, stir then stir in the onions, carrots,
celery and zucchini. Cook 10 minutes, then add in the stock, tomatoes
and beans. Bring soup up to a bubble and season with salt and pepper,
to your taste. Simmer 5 minutes. Turn off the heat and wilt the basil
into the soup. Ladle up the soup and serve with grated cheese and
bread.

Sausage and Broccoli Rabe

Cook Time: 17 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 large bundle broccoli rabe, about 1 1/4 to 1 1/2 pounds
* Salt
* 2 tablespoons extra-virgin olive oil
* 1 pound bulk Italian hot or sweet sausage

Directions

Trim ends of the broccoli rabe and cut into 3-inch pieces.

Bring 2 inches water to a boil in a high sided skillet. Salt the
water. Add the broccoli rabe and simmer 10 minutes, drain. Return
skillet to the stove and heat extra-virgin olive oil over medium-high
heat. Add sausage, brown and crumble 6 to 7 minutes. Add the broccoli
rabe and stir to combine.

Savory Eggs with Peas and Shallots

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

Ingredients

* 2 tablespoons butter
* 1 large shallot, very thinly sliced
* 8 eggs
* Salt and freshly ground black pepper
* 1 package soft herb-flavored cheese, crumbled (recommended: Boursin)
* 1 cup green peas

Directions

Melt butter in a medium skillet over medium heat. Add shallots and
cook 3 to 4 minutes. Whisk eggs with salt and pepper and combine with
shallots then stir in the cheese and peas, cook 3 to 4 minutes until
eggs are firming up but not yet dry. Serve immediately.