past recipes

RECIPES: April 13, 2012
**See the following post for the shopping list for this week’s recipes**

Pork tenderloin with balsamic reduction

Serves: 4

Ingredients:
1 TBS olive oil 
1 TBS minced shallots
1 garlic clove, minced
1 cup balsamic vinegar
1-1/2 tsp sugar
1 tsp chopped fresh rosemary
1 tsp Dijon mustard
cooking spray
1 lb. pork tenderloin, cut into 12 slices
1/2 tsp salt
1/2 tsp black pepper


Directions:
1. Heat oil in a small saucepan over medium-high heat. Add shallots and garlic; saute 2 minutes. Add vinegar and next 3 ingredients; cook until reduced to 1/2 cup.


2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork with salt and pepper. Place pork in pan; cook 2 minutes on each side. Add balsamic reduction; cook 1 minute, turning pork to coat.

Recipe from Cooking Light

Toastachos

Serves: 4

Ingredients:
Corn or vegetable oil
4 corn tortillas (6")
salt and pepper
3/4 lb. ground beef
1 small onion, finely chopped
2 jalapeno chile peppers, seeded and finely chopped
2 cloves garlic, finely chopped
1 TBS chili powder
1 tsp ground cumin
1 tsp ground coriander
1 TBS tomato paste
1/4 cup beef stock
2 plum tomatoes, seeded and finely chopped
a small handful cilantro, finely chopped
1-1/2 TBS butter
1 TBS flour
2/3 cups milk
1-1/2 cups shredded yellow cheddar
1/4 cup pickled jalapeno slices, drained
sour cream

Directions:
1. Heat a thin layer of oil in a small skillet and fry the tortillas one at a time over medium-high heat until golden and crisp. Season with salt.

2. In a medium non-stick skillet, heat a drizzle of oil over medium-high heat. Add the beef and brown for about 5 minutes. Add half each of the onion and jalapeno, the garlic, chili powder, cumin and coriander; season with salt and pepper. Cook until the onion is softened, about 5 minutes. Stir in the tomato paste for 1 minute. Add the beef stock and lower the heat to a simmer.


3. In a small bowl, combine the tomatoes with the remaining onion and jalapeno and the cilantro. Season the salsa with salt.


4. Heat the butter in a small saucepan over medium heat. Whisk in the flour for 1 minute. Whisk in the milk and cook to thicken, about 2 minutes. Stir in the cheese to melt.


5. Place a tortilla on each dinner plate. Cover with the meat mixture and cheese sauce, then top with the tomato salsa, pickled jalapeno and sour cream.


Recipe from Everyday with Rachael Ray


Prosciutto wrapped chicken with ricotta herb filling
Serves: 4

Ingredients:
1/2 cup ricotta (or plain cream cheese)
salt and pepper
3 TBS grated Parmesan cheese
1 small clove garlic, grated or pasted
1 TBS finely chopped flat leaf parsley
a few leaves of basil chopped
a few sprigs thyme, finely chopped
4 pieces skinless, boneless chicken breast butterflied
olive oil
4 thin slices prosciutto di parma
splash of white wine
1 TBS butter


Directions:
1. Preheat oven to 400°. In a bowl, season the ricotta with salt and pepper. Stir in the Parmesan, garlic, parsley, basil and thyme. Place some of the ricotta mixture on each butterflied piece of chicken and fold the breast over. Drizzle with olive oil and wrap with the prosciutto. 


2. Heat an ovenproof skillet with a drizzle of olive oil. Add the chicken bundles and brown over medium-high heat, turning once, for 4 to 6 minutes. transfer to the over to cook through, 12 to 15 minutes.


3. Remove chicken from the pan and deglaze the pan with the wine. Swirl in the butter. Spoon the sauce over the chicken to serve.

Recipe from Everyday with Rachael Ray


Pasta alfredo (V)
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Curried shrimp with pineapple (v)
Serves: 4

Ingredients:
1/4 cup olive oil
2 chopped garlic cloves
4 tsp grated ginger
1 TBS chopped cilantro
2 tsp cardamom (equal parts of cinnamon and nutmeg are a good substitute)
2 tsp turmeric
2 tsp curry powder
1 lb. large peeled shrimp
1 pineapple or 1 16 oz. can pineapple chunks
salt


Directions:
1. In a bowl, combine olive oil, garlic, ginger, cilantro, cardamom, turmeric and curry powder. Add shrimp; toss to coat.


2. Preheat a grill to medium-high. Cut pineapple into cubes (or drain 1 can pineapple chunks). thread the shrimp and pineapple onto eight 12-inch skewers; season with salt. Grill, turning once, for 4 to 5 minutes. 


Recipe from Everyday with Rachael Ray




Lime-in-the-coconut chicken
Serves: 6

Ingredients:
3 gloves garlic, crushed
3 TBS chopped ginger
1 cup chopped scallions, white and green parts
1 cup cilantro
1/4 tsp cayenne
1/3 cup honey
1 cup coconut milk
1/3 cup lime juice, plus 1 tsp grated zest
2-1/2 lbs. bone-in chicken pieces 

Directions:
1. In blender, combine all ingredients except chicken; puree. Cut 2 deep slits in each piece of chicken; marinate in coconut mixture, at least 1 hour.

2. Transfer chicken to a rack place on a foil-lined baking sheet; season. Bake at 450° for 20 minutes; flip and bake until cooked through, 10 minutes.

Recipe from Everyday with Rachael Ray 


Super-size turkey meatballs with spinach and cheese
Serves: 4

Ingredients:
1 (10 oz.) box frozen chopped spinach, thawed
2-1/2 lb.s ground turkey breast
1 medium onion, finely chopped
3 garlic cloves, chopped
1 large egg
1-3/4 cups milk
3/4 cup breadcrumbs
1/2 cup grated Parmesan cheese
salt and pepper
olive oil
2 TBS unsalted butter
2 TBS all-purpose flour
1 cup chicken broth
1 (8 oz) package shredded provolone cheese or Italian cheese blend
1/2 tsp nutmeg
1/4 cup chopped flat leaf parsley 

Directions:
1. Preheat oven to 400°. Wring the spinach dry in a clean kitchen towel. Place ground turkey in a large bowl and make a well in the middle of the turkey. Add the spinach, half the onion, the garlic, egg, 1/4 cup milk, breadcrumbs and the parmesan cheese; season with salt and pepper. Mix until combined, then form the turkey mixture into 12 large balls, arrange on a nonstick baking sheet and drizzle with olive oil. Roast for 25 minutes.

2. Meanwhile, heat a small saucepan over medium heat. Add a drizzle of olive oil and the butter to the pan. Melt butter, add the remaining onion and cook for 2 minutes, then whisk in the flour. Cook for 1 minute, then whisk in the remaining 1-1/2 cups milk and the broth. Bring liquid to a boil, then stir in the provolone. Season the sauce to taste with salt, pepper and nutmeg.

3. Drizzle sauce over turkey meatballs and sprinkle with parsley.

Recipe from Everyday with Rachael Ray


RECIPES: April 6, 2012
**See the following post for the shopping list for this week’s recipes**
 

Zucchini Corn Fritters (v) 

Ingredients

• 2 medium zucchini, coarsely shredded
• Kosher salt
• 1 tablespoon unsalted butter
• 1/2 small onion, finely chopped
• 1 clove garlic, finely chopped
• 2 ears corn, kernels cut off 1/2 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking soda
• Freshly ground pepper
• 3/4 cup buttermilk
• 1 large egg
• Vegetable oil, for frying

Directions

Toss the zucchini with 1/2 teaspoon salt in a bowl; let stand 10 minutes. Wrap the zucchini in a kitchen towel and squeeze dry.

Meanwhile, heat the butter in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the corn and cook, stirring occasionally, until crisp-tender, about 3 minutes. Set aside.

Whisk the cornmeal, flour, baking soda, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk the buttermilk and egg in a large bowl, then stir in the corn-onion mixture and zucchini. Add the cornmeal mixture and stir until just combined.

Heat about 1/8 inch vegetable oil in a large nonstick skillet over medium heat. Working in batches, scoop scant 1/4 cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops. Cook until the fritters are golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt. Serve warm or at room temperature. (You can make the fritters up to 2 hours ahead; reheat in a 375 degrees F oven on a rack set on a baking sheet.)

Recipe from Food Network Magazine

Slow Cooker Barbecue Chicken

Ingredients

• 2 teaspoons salt
• 1 1/2 teaspoons paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1 (3- to 3 1/2-lb.) cut-up whole chicken
• 1/2 cup cola soft drink
• 1/3 cup ketchup
• 1/4 cup firmly packed light brown sugar
• 2 tablespoons apple cider vinegar
• 2 tablespoons bourbon
• 1 lemon, sliced

Preparation

1. Stir together first 4 ingredients in a small bowl. Sprinkle over chicken. Place chicken in a single layer in a lightly greased 6-qt. slow cooker.

2. Whisk together cola soft drink and next 4 ingredients in a small bowl. Slowly pour mixture between chicken pieces (to avoid removing spices from chicken). Place lemon slices in a single layer on top of chicken.

3. Cover and cook on HIGH 5 hours (or on LOW 6 1/2 to 7 1/2 hours) or until done.

4. Transfer chicken pieces to a serving platter; discard lemon slices. Skim fat from pan juices in slow cooker. Pour pan juices over chicken; serve immediately.

Recipe from Cooking Light

Beefy Tex-Mex Stir Fry

4 servings

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 poblano chile, seeded and finely chopped
• 1 onion, chopped
• 1 1/2 tablespoons chili powder
• 1 pound ground beef
• 1 tomato, finely chopped
• 2 cups crushed tortilla chips
• Salt and pepper
• 2 cups shredded Mexican cheese blend

Directions

1. In a large skillet, heat the olive oil over medium-high heat. Add the poblano, onion and chili powder and cook, stirring, until fragrant, about 4 minutes. Add the beef and cook, breaking up the meat, until the meat is just cooked through, about 3 minutes. Stir in the tomato and tortilla chips and season with salt and pepper.

2. Divide the meat mixture among 4 plates and top with the cheese.

Recipe from Rachael Ray Everyday

Sweet and Sour Chicken

4 servings

Ingredients

• Salt and pepper
• 1 cup white rice
• 1 can (20 oz.) pineapple chunks, drained, 1/2 cup juice reserved
• 2 tablespoons white vinegar
• 2 tablespoons soy sauce
• 4 teaspoons cornstarch
• 1 tablespoon ketchup
• 2 teaspoons finely grated fresh ginger
• 1 1/4 pounds skinless, boneless chicken breast, cut into 2-inch pieces
• 1 tablespoon vegetable oil
• 1 red bell pepper, cut into 1-inch pieces

Directions

1. In a medium saucepan, bring 1 3/4 cups water and 1/2 tsp. salt to a boil; stir in the rice. Cover, lower the heat and simmer until the liquid is absorbed, about 20 minutes. Let stand, covered, for 5 minutes, then fluff with a fork.

2. Meanwhile, in a small bowl, combine the pineapple juice, vinegar, soy sauce, 2 tsp. cornstarch, the ketchup and ginger. In a bowl, toss the chicken with the remaining 2 tsp. cornstarch, 1/2 tsp. salt and 1/4 tsp. pepper.

3. In a large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook, turning occasionally, until browned, about 5 minutes; transfer to a plate. Add the bell pepper and cook, stirring, until crisp-tender, about 2 minutes. Stir in the pineapple chunks and reserved chicken.

4. Whisk the pineapple juice mixture into the chicken mixture and cook, stirring occasionally, until the sauce has thickened and the chicken is cooked through, about 2 minutes. Serve over the rice.

Recipe from Rachael Ray Everyday

Pork Tenderloin with Mushroom Sauce

Serves 4

Ingredients

• 1 (1-pound) pork tenderloin, trimmed
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil, divided
• 1 (8-ounce) package button mushrooms, thinly sliced
• 3 garlic cloves, minced
• 2 tablespoons white wine vinegar
• 1 cup fat-free, lower-sodium chicken broth
• 1/4 cup creme fraiche or sour cream
• 2 teaspoons Dijon mustard
• 3 tablespoons chopped fresh flat-leaf parsley

Preparation

1. Place a small roasting pan in oven. Preheat oven to 425°.

2. Sprinkle pork evenly with 1/2 teaspoon salt and pepper. Add 1 tablespoon olive oil to preheated pan, and swirl to coat. Add pork to pan. Roast at 425° for 20 minutes or until a thermometer inserted in the thickest portion of pork registers 145°, turning after 10 minutes. Remove pork from pan, and let stand for 10 minutes.

3. Place roasting pan over medium-high heat. Add the remaining 1 tablespoon oil to pan; swirl to coat. Add mushrooms; sauté 4 minutes, stirring occasionally. Add garlic, and sauté 1 minute, stirring constantly. Stir in vinegar, and bring to a boil, scraping pan to loosen browned bits. Cook 1 minute or until liquid almost evaporates, stirring occasionally. Stir in remaining 1/4 teaspoon salt and broth; bring to a boil. Cook until liquid is reduced to 1/3 cup (about 7 minutes). Remove from heat, and stir in crème fraîche and mustard. Cut pork crosswise into slices. Place 3 ounces pork on each of 4 plates, and top each serving with about 2 1/2 tablespoons sauce. Garnish with parsley.

Recipe from Cooking Light

Red Pasole

Ingredients

• 1 1/2 pounds boneless pork shoulder, cut into 1-inch cubes
• 2 15 ounce can hominy, rinsed and drained
• 1 cup chopped onion (1 large)
• 1 4 ounce can diced green chiles, undrained
• 1 tablespoon ancho chile powder
• 1 ½ teaspoons dried oregano, crushed
• 2 cloves garlic, minced
• ½ teaspoon ground cumin
• 2 14 1/2 ounce can reduced-sodium chicken broth
• 2 cups coarsely chopped cabbage
• 1 10 ounce can enchilada sauce
• Lime wedges

Directions

1. In 4- to 5-quart slow cooker combine pork, hominy, onion, green chiles, chile powder, oregano, garlic, and cumin. Pour broth over mixture in cooker.

2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.

3. If using low-heat setting, turn cooker to high-heat setting. Stir in cabbage and enchilada sauce. Cover and cook for 30 minutes more.

4. To serve, garnish with lime wedges and, if desired, pineapple wedges.

Recipe from BHG

RECIPES: March 30, 2012
**See the following post for the shopping list for this week’s recipes**

Grilled pork tenderloin roulade

Serves: 4

Ingredients:
1 lb. pork tenderloin trimmed
1/4 cup chopped shallots
1/4 cup crumbled goat cheese
3 TBS chopped walnuts toasted (optional)
2 tsp chopped fresh thyme


Directions:
1. Prepare grill to medium heat. Slice tenderloin lengthwise, cutting to, but not through, the other side. Open halves, laying tenderloin flat. Place tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or heavy skillet. 


2. Sprinkle shallots, cheese, walnuts and thyme on the tenderloin. Roll up, starting with the long side; secure pork at 1-inch intervals with twine. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Place pork on grill rack coated with cooking spray. Grill for 27 minutes or until a thermometer registers 155 degrees, turning after 13 minutes.


3. Remove from grill; lightly cover with foil. Let stand for 10 minutes; cut crosswise into slices.


Recipe from Cooking Light 

Cheesy pearl couscous

Serves: 4

Ingredients:
2 TBS butter
8 oz. bacon, cut into 1-inch pieces
1 box (6.3 oz) Israeli or pearl couscous
10 oz. frozen corn, thawed
4 scallions, chopped
2 cups chicken stock
salt and pepper
3 cups (about 8 oz) grated aged or smoked Gouda

Directions:
1. In a large skillet, cook the bacon over medium high heat until crisp, about 10 minutes; transfer to a paper towel lined plate. Reserve the skillet, discarding all but 1 TBS of the bacon fat.

2. In a large pot of boiling, salted water, cook the couscous until just al dente, 5 to 6 minutes; drain.

3. Add the corn and scallions to the reserved skillet and cook over medium high heat until warmed through, about 2 minutes. Add the couscous and chicken stock and simmer until the liquid id absorbed, about 2 minutes; season with salt and pepper. Stir in the butter, cheese and reserved bacon.

Recipe from Everyday with Rachael Ray

Spiced grilled chicken

Serves: 4

Ingredients:
1 (6 oz) container plain yogurt
1 clove garlic, finely chopped
1 tsp ground cumin
1/2 tsp chili powder
salt and pepper
4 large bone-in chicken breast halves

Directions:
1. In a gallon-size resealable plastic bag, combine the yogurt, garlic, cumin and 1/2 tsp salt and pepper each. Cut 2 slashes in each chicken breast through to the bone and add to the yogurt mixture; turn to coat. Refrigerate for 30 minutes.

2. Preheat oven to 450°. Place the chicken on a rack over a rimmed baking sheet and roast until cooked through, about 30 minutes. Alternately, place chicken on medium-high heated grill, turning once, for about 30 minutes or until chicken in done.

Recipe from Everyday with Rachael Ray

Cheesy meat loaf minis

Serves: 6

Ingredients:
1/2 cup fresh breadcrumbs
cooking spray
1 cup chopped onion
2 garlic cloves, chopped
1/2 cup ketchup, divided
3 ozs. white cheddar cheese, diced
1/4 cup chopped fresh parsley
2 TBS grated fresh Parmesan
1 TBS prepared horseradish
1 TBS Dijon mustard
3/4 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
1-1/2 lbs. ground sirloin
1 large egg, lightly beaten


Directions:
1. Preheat oven to 425°


2. Heat skillet over medium-high heat. Add breadcrumbs; cook 3 minutes or until toasted, stirring frequently.


3. While breadcrumbs cook, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; saute 3 minutes. Combine onion mixture, breadcrumbs. 1/4 cup ketchup, and remaining ingredients. Shape into 6 (4x2-inch) loaves on a broiler pan coated with cooking spray; spread 2 tsp ketchup over each. Bake at 425° for 25 minutes or until done.


Recipe from Cooking Light

Stir fry pasta primavera (v)

Serves: 4

Ingredients:
3 cups broccoli florets
12 oz. fettuccine pasta
2 TBS vegetable oil
1 red onion, halved lengthwise and sliced 1/4-inch thick
4 carrots, slice 1/4-inch thick
1 cup cherry tomatoes, halved
salt and pepper
3/4 cup heavy cream
3/4 cup grated Parmesan
1/4 cup chopped fresh basil


Directions:
1. In a large pot of boiling water, cook the broccoli until it brightens, about 30 seconds. Transfer to a colander, reserving the water in the pot. Add the pasta to the pot and cook until al dente; drain, reserving 1/4 cup of the pasta cooking water.


2. Meanwhile, heat a 14-inch, flat bottomed wok over high heat until a bead of water vaporizes upon contact. Swirl in 1 TBS vegetable oil. Add the onion; stir fry until it is fragrant, about 1 minute.


3. Swirl in remaining 1 TBS oil. Add the broccoli and carrots and stir fry until the carrots begin to wilt, about 2 minutes. Add the tomatoes, season with salt and pepper and stir fry for 1 minute. Swirl in the cream, bring to a boil and remove from the heat. Stir in the Parmesan and basil.


4. Add the pasta and the reserved cooking water to the wok and toss to coat. Season with salt and pepper.


Recipe from Everyday with Rachael Ray

Chicken Milanese

Serves: 4

Ingredients:
1 cup flour
3 large eggs, lightly beaten
1-1/4 cups plain breadcrumbs
2 lemons, 1 zested and 1 cut into wedges
1/2  cup chopped fresh thyme
2 cloves garlic
1/2 cup grated Parmesan or parmigiana-reggiano cheese
1-1/2 lb chicken cutlets, pounded 1/8-inch thick
salt and pepper
olive oil
3 ripe tomatoes
1 ear corn, or 3/4 cup frozen corn kernels, thawed
1 small red onion, finely chopped
1/2 cup basil leaves, torn or shredded


Directions:
1. Preheat the oven to 300°. Place a rack on a baking sheet. Place the flour, eggs and breadcrumbs in 3 shallow dishes. Combine the lemon zest, parsley, thyme and garlic on a cutting board and finely chop together to form a gremolata. Add to the breadcrumbs along with the cheese and work through with your fingers.


2. Season the cutlets with salt and pepper, then coat in the flour, the eggs and the breadcrumbs. In a large skillet, heat a layer of olive oil over medium-high heat.


3. In a bowl, combine the tomatoes, corn, onion and basil. Season with salt and pepper.


4. Fry the cutlets in batches for 3 minutes on each side. Transfer to the prepared baking sheet and keep warm in the oven as you continue. Top with the tomato-corn salad and serve with the lemon wedges alongside.


Recipe from Everyday with Rachael Ray

Cheesy pigs in blankets

Serves: 4

Ingredients:
1 (6 oz) portion fresh pizza dough
1-1/2 oz part-skim mozzarella cheese, shredded
4 turkey or all-beef hot dogs, halved crosswise.
cooking spray
2 TBS ketchup
1 TBS barbecue sauce
1 tsp prepared mustard


Directions:
1. Preheat oven to 425°


2. Let dough stand, covered, for 20 minutes. On a lightly floured surface, roll the dough into a 12x4-inch rectangle. Cut rectangle into 4 (4x3-inch) rectangles; cut each rectangle in half diagonally to form 8 triangles. Divide cheese evenly among triangles; place in the center of wide ends. Place 1/2 hot dog at the wide end of each triangle; roll up, pinching ends to seal. Arrange rolls on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Combine ketchup and remaining ingredients and serve with rolls.


Recipe from Cooking Light



RECIPES: March 9, 2012
**See the following post for the shopping list for this week’s recipes**

Chicken and Dumplings

Serves 4

Ingredients

• Broth:
• 12 cups cold water
• 1 tablespoon whole black peppercorns
• 4 boneless, skinless chicken breasts
• 3 celery stalks, sliced
• 2 medium carrots, peeled and sliced
• 2 bay leaves
• 1 large onion, peeled and cut into 8 wedges
• Dumplings:
• 4 1/2 ounces all-purpose flour (about 1 cup), divided
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup chilled butter, cut into small pieces
• 3 tablespoons buttermilk
• Remaining ingredients:
• Cooking spray
• 1 1/2 cups chopped onion
• 1 cup thinly sliced celery
• 3/4 cup (1/4-inch-thick) slices carrot
• 3/4 teaspoon salt
• 1 tablespoon all-purpose flour
• 2 tablespoons finely chopped fresh chives

Preparation

1. To prepare broth, combine first 7 ingredients in a large stockpot; bring to a boil. Reduce heat to medium-low, and simmer 2 hours, skimming as necessary. Remove chicken from broth; cool. Remove meat from bones. Shred meat; set aside. Discard bones. Strain broth through a sieve over a bowl; discard solids. Place broth in a large saucepan; bring to a boil. Cook until reduced to 6 cups (about 8 minutes).

2. To prepare dumplings, weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 3.4 ounces (3/4 cup) flour, baking powder, and 1/4 teaspoon salt; stir with a whisk. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Add buttermilk; stir to combine. Turn dough out onto a lightly floured surface; knead 5 times, adding remaining 1.1 ounces (1/4 cup) flour as needed. Divide mixture into 24 equal portions.

3. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add chopped onion, 1 cup celery, and 3/4 cup carrot to pan; sauté 4 minutes, stirring occasionally. Add broth and 3/4 teaspoon salt; bring to a boil. Reduce heat, and simmer 20 minutes or until vegetables are tender. Drop dumplings into pan; cover and cook 10 minutes or until dumplings are done, stirring occasionally. Remove 1/4 cup liquid from pan; stir in 1 tablespoon flour. Return chicken to pan. Add flour mixture to pan; bring to a boil. Cook 1 minute or until slightly thick, stirring occasionally. Remove from heat; stir in chives.

Recipe adapted from Cooking Light

Slow Cooker Pork Tacos

Serves - 8

Ingredients

• 4 cloves garlic, unpeeled
• 2 to 3 chipotles in adobo sauce
• 1/2 medium white onion, roughly chopped
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons honey
• 1 tablespoon cider vinegar
• Kosher salt
• 2 teaspoons dried oregano, preferably Mexican
• 3 3/4 cups low-sodium chicken broth
• 4 pounds boneless pork shoulder (untrimmed), cut into chunks
• Freshly ground pepper
• 2 bay leaves
• 1 cinnamon stick
• Corn tortillas, warmed, for serving
• Assorted taco toppings, for garnish
• Directions

Directions:

1. Add the garlic, chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened.

2. Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.)

3. Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.

Recipe adapted from Food Network magazine

Quick Pastitsio

Serves - 4

Ingredients

• 8 ounces uncooked penne (tube-shaped pasta)
• Cooking spray
• 1 pound ground sirloin
• 1 tablespoon olive oil
• 1 1/2 cups chopped onion
• 5 garlic cloves, minced
• 3/4 teaspoon kosher salt
• 1 tablespoon all-purpose flour
• 2 cups fat-free milk
• 1 (14.5-ounce) can diced tomatoes, drained
• 1/2 cup (4 ounces) 1/3-less-fat cream cheese
• 1 (3-ounce) package fat-free cream cheese
• 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
• 2 tablespoons chopped fresh flat-leaf parsley

Preparation

1. Preheat broiler.

2. Cook pasta according to package directions, omitting salt and fat. Drain.

3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; sauté 5 minutes or until browned, stirring to crumble. Remove beef from pan; drain. Wipe pan clean with paper towels. Add oil to pan; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Add beef; sprinkle with salt. Add flour; cook 1 minute, stirring frequently. Stir in milk, tomatoes, and cream cheeses, stirring until smooth; bring to a simmer. Cook 2 minutes or until thoroughly heated. Stir in pasta.

4. Spoon pasta mixture into a 13 x 9-inch broiler-safe baking dish coated with cooking spray. Sprinkle mozzarella evenly over top. Broil 4 minutes or until golden. Sprinkle with parsley.

Recipe from Cooking Light

Slow Cooker Chicken Chili

Serves - 10

Ingredients

• 2 pounds ground chicken, coarsely ground preferred
• 3 tablespoons chili powder, plus 2 teaspoons
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can white beans, drained and rinsed
• 2 (28-ounce) cans diced fire roasted tomatoes
• 1 medium sweet potato (about 10 ounces), peeled and shredded
• 1 (15-ounce) can low-sodium chicken broth
• 1/4 cup instant tapioca (recommended: Minute tapioca)
• 1 to 2 chipotle chiles in adobo sauce with seeds, chopped
• 2 tablespoons soy sauce
• 1 tablespoon kosher salt
• 1 tablespoon onion powder
• 2 teaspoons granulated garlic
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/2 to 3/4 cup lager-style beer, optional
• Toppings: Sour cream, shredded Cheddar or Jack cheese, chopped scallions, and chopped pickled jalapenos

Directions:

1. Put the chicken in the slow cooker. Add 3 tablespoons of the chili powder and all the rest of the ingredients, except the beer. Stir everything together, cover, and cook on LOW for 6 to 8 hours.

2. Just before serving, stir in the remaining 2 teaspoons of chili powder, the beer, if using, and season with more salt and pepper, to taste, if desired. Divide the chili among warm bowls. Serve with the topping of your choice.

Recipe from Food Network

Chicken Spaghetti

Serves - 6

Ingredients

• 1 cup boiling water
• 1/2 ounce dried porcini mushrooms (about 1/2 cup)
• 8 ounces uncooked spaghetti
• 2 1/4 teaspoons kosher salt, divided
• 2 tablespoons extra-virgin olive oil, divided
• 3 (6-ounce) skinless, boneless chicken breast halves, cut into bite-sized pieces
• 1/2 teaspoon black pepper
• 2 tablespoons butter
• 8 ounces cremini mushrooms, sliced
• 2 teaspoons minced fresh garlic
• 3 tablespoons all-purpose flour
• 1 1/4 cups fat-free, lower-sodium chicken broth
• 1 1/4 cups 2% reduced-fat milk
• 4 ounces processed cheese, cubed (such as Velveeta)
• 3 ounces 1/3-less-fat cream cheese
• 2 ounces Gruyère cheese, shredded (about 1/2 cup packed)
• 1 1/2 cups frozen English peas, thawed
• 1/3 cup finely chopped fresh chives
• 1 1/2 ounces French bread, torn into pieces

Preparation

1. Combine 1 cup boiling water and porcini mushrooms in a bowl; let stand 20 minutes. Drain in a colander over a bowl, reserving 1/2 cup soaking liquid. Chop porcini.

2. Cook pasta in boiling water with 2 teaspoons salt until almost al dente; drain. Rinse pasta with cold water, and drain.

3. Heat a large saucepan over medium-high heat. Add 1 tablespoon oil, chicken, 1/4 teaspoon salt, and pepper; sauté 5 minutes, turning to brown. Remove chicken. Melt butter in pan. Add cremini mushrooms and garlic; sauté 3 minutes, stirring frequently. Add flour; sauté 1 minute, stirring constantly.

4. Arrange rack in middle of oven. Preheat broiler to HIGH.

5. Combine reserved porcini liquid, broth, and milk. Gradually add broth mixture to pan, stirring constantly; bring to a boil. Reduce heat, and cook 1 minute or until slightly thick, stirring frequently. Stir in processed cheese and cream cheese. Remove from heat; stir until smooth. Stir in Gruyère. Add porcini, pasta, chicken, peas, and chives; toss. Scrape pasta mixture into a broiler-safe 13 x 9-inch ceramic baking dish.

6. Place bread in a food processor; drizzle with remaining 1 tablespoon oil. Process until coarse crumbs form. Sprinkle crumbs over pasta mixture. Place dish on middle rack in oven; broil 6 minutes or until golden.

Recipe from Cooking Light

Tomato Alphabet Soup (v)

Serves 4

Ingredients

• 2 tablespoons butter
• 1 cup chopped onion
• 1 cup chopped carrot
• 1/3 cup chopped celery
• 1 1/2 cups vegetable broth
• 1 teaspoon dried basil
• 1/4 teaspoon black pepper
• 1 (28-ounce) can diced tomatoes, undrained
• 2 cups cooked alphabet pasta (about 1 cup uncooked pasta), divided
• 1 cup 2% reduced-fat milk

Preparation

1. Melt the butter in a saucepan over medium-high heat. Add onion, carrot, and celery; sauté 4 minutes or until tender. Add broth, basil, pepper, and tomatoes, and bring to a boil. Reduce heat; simmer 15 minutes. Stir in 1/2 cup pasta. Remove from heat; let stand 5 minutes.

2. Place half of tomato mixture in a blender, and process until smooth. Pour puréed soup into a large bowl. Repeat procedure with remaining tomato mixture. Return puréed soup to pan; stir in remaining pasta and milk. Cook over medium-high heat 2 minutes or until thoroughly heated, stirring frequently (do not boil).

Recipe from Cooking Light

RECIPES: March 2, 2012
**See the following post for the shopping list for this week’s recipes**

Beer braised meatballs

Serves: 4 (or 8-10 for an appetizer)

Ingredients:
2 slices stale good quality white bread, crusts trimmed
1/2 cup milk
1-1/2 lbs. ground beef
1/4 cup Worcestershire sauce
salt and pepper
1/4 cup finely chopped parsley
2 TBS drained prepared horseradish
2 cloves garlic, grated or pasted
1 egg
2 TBS olive oil
1 cup amber ale or stout beer
1/2 cup beef stock

sauce:
1-1/2 cups sour cream
1/4 cup heavy cream
1/4 cup minced chives
salt and pepper

Directions:
1. Heat a cast-iron skillet or large, heavy saucepan over medium-high heat. In a bowl, soak the bread in the milk to soften.

2. In a large bowl, combine the beef and Worcestershire sauce; season with salt and pepper. Squeeze out the excess liquid from the bread and crumble it into the meat. Mix in the parsley, horseradish, garlic and egg. Roll the meat into 2 to 2-1/2 inch balls.

3. Add the olive oil to the hot pan, then add the meatballs and cook until browned, about 5 minutes. Add the beer and stock, cover the pan with foil and cook for about 15 minutes, shaking the pan occasionally.

4. In a small bowl, combine the first 3 sauce ingredients; season with salt and pepper. Serve with the meatballs. 
Recipe from Everyday with Rachael Ray

French onion soup

Serves: 6
The original recipe contains instructions for homemade beef stock. To ease the recipe and decrease the prep time, that has been replaced with store-bought stock.

 
Ingredients:
3 quarts beef stock
2 TBS olive oil
1 TBS butter
3 large onions, vertically sliced (about 13 cups)
1/2 tsp salt
1/2 tsp pepper
1 tsp chopped fresh thyme
1/4 cup chopped fresh chives
12 slices French bread baguette
1 cup packed shredded Gruyere cheese

Directions:
1. Heat a Dutch oven over medium heat. add oil to pan; swirl to coat. Melt butter in oil. Add sliced onions to pan; cook 5 minutes, stirring occasionally. Partially cover, reduce heat to medium-low, and cook 15 minutes, stirring occasionally. Add salt and pepper; cook, uncovered, until deep golden brown (about 35 minutes), stirring frequently. Add stock and chopped thyme; bring to a boil. Reduce heat, and simmer until reduced to 8 cups (about 50 minutes). Stir in chives.

2. Preheat broiler to high.

3. Arrange bread slices in a single layer on a jelly-roll pan, and broil for 2 minutes or until toasted, turning after 1 minute. Ladle 1-1/3 cups soup into each of 6 broiler-safe soup bowls. Top each serving with 2 slices of bread and sprinkle evenly with cheese, please soup bowls on jelly-roll pan, and broil for 4 minutes or until tops are golden brown and cheese bubbles.
Recipe adapted from Cooking Light
 

Soy and cola braised pork shoulder

Serves: 6

Ingredients:
1 TBS dark sesame oil
3-1/2 lb bone-in pork shoulder, trimmed
1/2 tsp salt
1 TBS minced peeled fresh ginger
4 garlic cloves, minced
2 cups cola, such as coca-cola
1/2 cup hoison sauce
1/4 cup rice vinegar
1/4 cup soy sauce
1 cup diagonally sliced green onions
hamburger buns or Kaiser rolls

Directions:
1. Heat a Dutch oven over medium-high heat. Add oil to pan. Sprinkle pork evenly with salt. Add pork to pan; saute for 8 minutes, turning to brown all sides. Remove pork. Add ginger and garlic; saute for 1 minute, stirring constantly. Stir in cola and the next 3 ingredients (through soy sauce); bring to a boil. 

2. Place pork in slow cooker and pour sauce over top. Cover and cook on low for 6 to 7 hours. 

3. Remove pork and shred. Skim fat from cooking liquid, reserving liquid. Place liquid in pan over medium-high heat; bring to a boil. Cook 15 minutes or until reduced to about 2 cups, stirring occasionally. Combine pork and sauce, top with green onions.  


4. Place pork mixture on hamburger buns with shaved cucumber and carrots.
Recipe from Cooking Light

Pasta with broccoli sauce (v)

Serves: 4

Ingredients:
1 lb. orecchiette pasta
5 cups broccoli florets plus 2 cups peeled, chopped stems
2 cloves garlic
3 TBS olive oil
1 tsp lemon zest
3/4 cup grated Parmesan

Directions:
1. Cook past; 3 minutes before done, add florets. Drain; reserve 1/2 cup pasta water.

2. In processor, finely chop stems and garlic. Heat olive oil in pan over medium heat. Add chopped stems and zest; cook 3 minutes. Add 1 cup water; cook 5 minutes. Mix in cheese, pasta, florets and reserved past water.
Recipe from Everyday with Rachael Ray

Crispy Parmesan pork chops

Serves: 4

Ingredients:
4 boneless 1/2-inch thick pork loin chops
1/2 cup slivered almonds (optional)
1 egg
1/2 cup grated Parmesan

Directions:
1. Season pork with salt and pepper. Using a food processor, grind the almonds and Parmesan to the texture of fine breadcrumbs. Place in a shallow bowl. Put the egg in another shallow bowl and lightly beat. Dip the pork in the egg, letting the excess drip off, then dip in the crumb mixture (pat the crumbs on nice and thick). Place on a plate and let sit while you heat the olive oil.

2. In a large non-stick skillet, heat the remaining 2 TBS olive oil over medium-high heat until shimmering.Reduce the heat to medium, add the pork and cook on 1 side until golden, 3 to 4 minutes. Carefully flip the pork and cook on the second side until golden and mostly cooked through, 3 to 4 minutes. Remove from the heat and let the pork sit in the pan for 3 minutes.
Recipe from Everyday with Rachael Ray 

Shrimp Florentine (v)

Serves: 4

Ingredients:
1/2 tsp salt
20 garlic cloves, peeled
cooking spray
2 tsp olive oil
1 lb. medium shrimp, peeled and deveined
1 tsp butter
3/4 cup half-n-half
1/2 cup chicken broth
1/3 cup grated Parmesan cheese
1/4 tsp salt
1/4 tsp crushed red pepper
2 cups frozen loose-leaf spinach, thawed, drained and squeezed dry
4 cups hot cooked linguine (8 oz. uncooked)

Directions:
1. Preheat oven to 350°.

2. To prepare garlic, combine 1/2 tsp salt and garlic in a bowl. Place garlic mixture on a jelly-roll pan coasted with cooking spray. Bake for 25 minutes or until browned, stirring occasionally.


3. To prepare shrimp, heat oil in a large nonstick skillet over medium-high heat. Add shrimp; saute 3 minutes or until done. Remove shrimp from pan.


4. Melt butter in pan over medium heat. Stir in half-n-half, broth, cheese, 1/4 tsp salt, red pepper and black pepper. Cook 1 minute or until cheese melts, stirring constantly. Stir in shrimp and spinach; cook 1 minute. Combine shrimp mixture, garlic mixture and pasta in a large bowl; toss well.
Recipe from Cooking Light

Sun-dried tomato chicken roll ups

Serves: 4

Ingredients:
2 large eggs, lightly beaten
1 cup seasoned breadcrumbs
1-1/2 cups ricotta cheese
1 cup oil-packed sun-dried tomatoes, drained and chopped
8 chicken breast cutlets (1-1/2 lb)
1/2 lb deli sliced provolone cheese
1/4 cup olive oil

Directions:
1. Position a rack in the upper third of the oven and preheat to 400°. Cover a rimmed baking sheet with foil and grease the foil.

2. Place the beaten eggs and breadcrumbs into separate shallow bowls. In another bowl, mix the ricotta and sun-dried tomatoes. Dip the chicken cutlets into the egg, then coat with the breadcrumbs and place on a work surface. Place a slice of provolone and a heaping TBS of ricotta mixture on each cutlet. Roll up and secure with toothpicks.

3. Place the chicken roll-ups side by side on the prepared baking sheet and drizzle with the olive oil. Bake until the chicken is golden and the cheese is bubbling, about 20 minutes.
Recipe from Everyday with Rachael Ray



RECIPES: February 24, 2012
In the following two posts you will find this week's recipes and this week's shopping lists. Enjoy! RECIPES: February 24, 2012
**See the following post for the shopping list for this week’s recipes**

Chicken Caprese

Serves 4

Ingredients

2 Tbs Mrs. Dash Tomato Basil Garlic Blend

4 Boneless, Skinless Chicken Breasts

8 Cherry Tomatoes, Cut in quarters

4 low fat tiny mozzarella balls cut in quarters

1 Tbs olive oil

2 tsp red wine vinegar

Cooking spray

Directions

1. Preheat oven to 350. Spray 9x9 baking dish with cooking spray.

2. Toss tomatoes with 1 tbs of spice blend.

3. Lightly flatten each breast to ¼ inch thickness. Place tomatoes and four quarters of mozzarella ball on each chicken breast. Roll up and secure with a toothpick.

4. Place breast on baking tray. Drizzle with the olive oil, vinegar and remaining 1 Tbs spice blend.

5. Bake for 30 minutes. Remove from oven, cover lightly with foil and let rest for 10 minutes.

Recipe from Mrs. Dash Ad

Pizza Pancakes

Yield 14 pancakes

Ingredients

2 Cups Bisquick

2 tsp Italian seasoning

2 eggs

1 cup milk

½ cup shredded mozzarella cheese

½ cup chopped pepperoni

½ cup chopped plum tomatoes

¼ cup chopped green pepper

1 can (8oz) pizza sauce, warmed

Directions

1. In a large bowl, combine bisquick and Italian seasoning. Combine eggs and milk; stir into dry ingredients just until moistened. Fold in the cheese, pepperoni, tomatoes and green pepper.

2. Pour batter by ¼ cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with pizza sauce.

Recipe from Taste of Home

Turkey Struedel

Serves 4

Ingredients

(I omit the pine nuts for allergy reasons)

7 tablespoons butter

2 onions, finely chopped

1 teaspoon ground cardamom

1 teaspoon ground cinnamon

1 1/4 pounds ground dark-meat turkey

1/4 cup plus 1 tablespoon pine nuts, toasted and finely chopped

8 ounces baby spinach

Salt and pepper

1 egg, beaten

9 sheets phyllo dough, thawed

Directions

1. Preheat the oven to 375 degrees . In a large skillet, melt 3 tablespoons butter over medium-high heat. Add the onions, cardamom and cinnamon and cook, stirring, until the onions are softened, about 5 minutes. Add the turkey and cook, breaking up the meat, until no longer pink, about 5 minutes. Transfer to a bowl and stir in the pine nuts.

2. Return the skillet to high heat. Add the spinach and cook until wilted, about 2 minutes. Drain, squeezing out the excess liquid. Chop the spinach and add to the turkey mixture; season with salt and pepper. Stir in the egg.

3. In a microwave, melt the remaining 4 tablespoons butter. On a parchment-lined baking sheet, lay out a sheet of phyllo and brush with some melted butter. Place another sheet on top and brush with more butter. Repeat with the remaining phyllo and butter.

Mound the turkey mixture lengthwise into the center of the phyllo. Fold the short ends over the filling and brush with butter. Fold a long end over the filling, then roll up to enclose. Bake until golden, about 25 minutes. Let cool for 10 minutes. Halve the roll crosswise, then cut each half

Recipe from Rachael Ray Magazine

Broccoli and Rice Casserole

Serves: 4

Ingredients

2 cups 1% low-fat milk

1 cup water

1 (3 1/2-ounce) bag boil-in-bag long-grain rice

3 cups small broccoli florets

Cooking spray

1/3 cup chopped onion

1/3 cup chopped celery

1/3 cup chopped green bell pepper

1/4 cup (2 ounces) 1/3-less-fat cream cheese

2 ounces light processed cheese, cubed

2 cups shredded skinless, boneless rotisserie chicken breast

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup (1 ounce) grated Parmesan cheese

Directions

1. Preheat oven to 375°.
2. Combine milk and water in a medium saucepan; bring to a boil. Add rice; cook 10 minutes. Remove rice; keep warm. Return milk mixture to a simmer. Add broccoli; cook 5 minutes. Drain; discard milk mixture.
3. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, celery, and bell pepper; sauté 5 minutes. Add cream cheese and processed cheese, stirring until cheese melts. Remove from heat; stir in rice, broccoli, chicken, salt, and black pepper. Spoon 1 cup rice mixture into each of 4 (10-ounce) ramekins coated with cooking spray. Sprinkle each serving with 1 tablespoon Parmesan. Bake at 375° for 10 minutes or until cheese melts.

Recipe from Cooking Light

Potato, Ham and Spinach Frittata

Serves 4

Ingredients

3 tablespoons olive oil

2 small russet potatoes (about 3/4 pound), peeled and thinly sliced

1 small onion, thinly sliced

9 large eggs

kosher salt and black pepper

1 10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid

4 ounces white Cheddar, grated (1 cup)

4 ounces thinly sliced deli ham, cut into 2-inch pieces

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

1 head red leaf lettuce, torn into bite-size pieces (6 cups)

Directions

1. Heat oven to 400° F. Heat 2 tablespoons of the oil in a large ovenproof nonstick skillet over medium heat. Add the potatoes and onion and cook, tossing occasionally, until the potatoes are tender, 12 to 15 minutes.
2. Meanwhile, in a large bowl, whisk together the eggs, ½ teaspoon salt, and ¼ teaspoon pepper. Mix in the spinach, Cheddar, and ham.
3. Add the egg mixture to the skillet, stir once, and transfer the skillet to oven. Cook until the eggs are set, 12 to 14 minutes.
4. Meanwhile, in a large bowl, whisk together the vinegar, mustard, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper. Add the lettuce and toss to coat. Serve with the frittata.
Tip: To turn out nice, even potato slices quickly, use a food processor fitted with the slicer blade.

Recipe from Real Simple

Buttermilk Ranch Chicken

4 servings

Ingredients

1 cup buttermilk

1/2 cup mayonnaise

1/2 teaspoon dried mustard

1 tablespoon chopped fresh chives

1/2 teaspoon dried dill

Salt and pepper

4 thin-cut chicken breast cutlets

2 tablespoons oil

Directions

Combine all ingredients up to oil; marinate 45 minutes (or overnight). In large nonstick skillet, heat oil over medium heat; brown cutlets on both sides until cooked through, about 7 minutes.

Recipe from Rachael Ray Magazine

RECIPES: February 17, 2012
**See the following post for the shopping list for this week’s recipes**

Beef-broccoli stir-fry

Serves: 4

Ingredients:
white rice
2 TBS sherry, divided
2 TBS soy sauce, divided
1 tsp sugar
1 lb. boneless sirloin steak, cut diagonally across grain into thin slices
1/2 cup beef broth
1 TBS cornstarch
1 TBS hoison sauce
1 tsp Sriracha or 1/2 tsp crushed red pepper
2 TBS canola oil, divided
1 TBS bottled ground fresh ginger
2 tsp minced garlic
4 cups broccoli florets
1/4 cup water
1/3 cup sliced green onions

Directions:
1. Cook rice according to directions

2. While rice cooks, combine 1 TBS sherry, 1 TBS soy sauce, sugar and beef. Stir together 1 TBS sherry, 1 TBS soy sauce, broth, cornstarch, hoison and Sriracha.

3. Heat 1 TBS oil in large skillet or wok over medium-high heat. Add beef mixture; saute 3 minutes or until browned. Remove beef from pan. Add remaining 1 TBS oil to pan. Add ginger and garlic; cook 30 seconds, stirring constantly. Add broccoli and 1/4 cup water; cook 1 minute. Ad onions; cook 1 minute, stirring constantly. Add broth mixture and beef mixture; cook 2 minutes or until beef is thoroughly heated and sauce is slightly thick. Serve beef mixture over rice.

Recipe from Cooking Light

Indian-spiced pork with Raita

Serves: 4

Ingredients:
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1/4 tsp salt
1/4 tsp black pepper
1 TBS canola oil
1 lb. pork tenderloin, trimmed
1 cup grated English cucumber
2/3 cup plain 2% Greek yogurt
1-1/2 tsp grated lemon rind
1/4 tsp salt
dash of ground red pepper
1 garlic clove, minced

Directions:
1. Combine coriander seeds, cumin seeds, fennel seeds, 1/4 tsp salt and black pepper in a spice grinder and process until finely ground. Brush canola oil over pork tenderloin. Rub with spice mixture. Place pork on a roasting rack in pan; let stand at room temperature for 30 minutes.


2. Preheat oven to 425°. roast pork for 15 minutes or until thermometer registers 145°. Let stand for 5 minutes; slice.


3. Squeeze moisture from cucumber. Combine cucumber, yogurt, lemon rind, 1/4 tsp salt, ground red pepper and minced garlic. Serve with pork.


Recipe from Cooking Light

Super Sloppy Joes

Serves: 4

Ingredients:
1 TBS olive oil
1-1/4 lbs. ground beef
2 to 2-1/2 tsp Montreal steak seasoning
1/4 cup brown sugar
1 medium onion, chopped
1 small red bell peppers, chopped
1 TBS red wine vinegar
1 TBS Worcestershire sauce
2 cups tomato sauce
2 TBS tomato paste
Buns or rolls, toasted and lightly buttered


Directions:
1. Heat a large skillet over medium-high heat. Add oil and beef to the pan, spreading it around to break it up. Combine brown sugar and steak seasoning, then add the mixture to the skillet and combine. When the meat is browned, add onion and red pepper. Reduce heat to medium and cook for 5 minutes.


2. Add vinegar, stirring briefly to reduce, then add Worcestershire, tomato sauce and paste, stirring to combine. Reduce heat to simmer and cook mixture 5 minutes longer.


3. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with tops.


Recipe from Rachael Ray 30-minute meals 2

Paula's fried shrimp (v)

Serves: 4

Ingredients:
1/2 cup milk
1/2 cup buttermilk
hot sauce (optional)
2 cups self-rising flour
1/4 cup self-rising cornmeal
ground black pepper
salt
2 lbs. medium shrimp, peeled and deveined 
peanut oil or canola oil for frying

Directions:
1. Pour oil in pan to 1/4" deep and preheat to 375°

2. Line a baking sheet with paper towels and set aside. In a shallow dish. whisk together milk, buttermilk and hot sauce. In a separate shallow baking dish, whisk together flour, cornmeal, pepper and salt. Make sure your shrimp are dry and dredge in the dry mixture first, then wet mixture and finally the dry mixture again. Shake off excess between each dredging.

3. Fry in batches, but do not overload the pan. Fry for 2 minutes or until golden brown. Remove from oil with a slotted spoon and drain on the paper towel lined baking sheet. Serve warm.


Recipe from Food Network, Paula Dean (2008)

Chicken Français

Serves: 8

Ingredients:
3/4 cup egg substitute or 3 whole eggs
1/4  cup grated fresh Parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup dry white wine
2 TBS fresh lemon juice
1/4 tsp salt
1/8 tsp hot pepper sauce
3 garlic cloves, minced
8 skinless, boneless chicken breast cutlets
1/4 cup all-purpose flour
1 TBS olive oil, divided
cooking spray
2 TBS butter
1/4 cup dry white wine
3 TBS fresh lemon juice


Directions:
1. Combine first 8 ingredients in a shallow dish.


2. Dredge chicken in flour and dip in the egg mixture.


3. Heat 1-1/2 tsp oil in a large non-stick skillet coasted with cooking spray over medium heat. Add 4 chicken breast cutlets; cook 4 minutes on each side or until done. Remove chicken from pan; keep warm. Wipe the drippings from pan with a paper towel. Repeat the procedure with 1-1/2 tsp oil and the remaining chicken.


4. Melt butter in pan; add 1/4 cup wine and 3 TBS juice. Bring to a boil; cook for 10 seconds. Serve immediately over chicken.


Recipe from Cooking Light

Taco rice salad

Serves: 6

Ingredients:
cooking spray
1 lb. ground beef
1 garlic clove, minced
3 cups cooked yellow rice
1 tsp ground cumin
1 tsp chili powder
1/4 tsp salt
1/4 tsp black pepper
6 cups torn romaine lettuce
3 cups chopped tomato
1 cup frozen whole-kernel corn, thawed
1/2 cup chopped red onion
1 can black beans, rinsed and drained
2/3 cup sour cream
2/3 cup salsa
1/2 cup sharp cheddar cheese
tortilla chips

Directions:
1. To prepare salad, heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Add beef and garlic and cook 9 minutes or until browned, stirring to a crumble. Drain; return beef mixture to pan. Stir in rice and next 4 ingredients (rice through pepper). Cool slightly.

2. To prepare dressing, combine sour cream and salsa, stirring with a whisk. 

3. Set up ingredient bar (ground beef, lettuce, tomato, corn, red onion, black beans and cheese) and make your own salad. Top with dressing and tortilla chips.


Recipe adapted from Cooking Light

RECIPES: February 10, 2012
**See the following post for the shopping list for this week’s recipes**

Cheddar Chicken

Serves 4

Ingredients

• 16 buttery crackers (such as Ritz), crushed (about 3⁄4 cup)
• 6 ounces sharp Cheddar, grated
• 1 clove garlic, finely chopped
• kosher salt and black pepper
• 4 6-ounce boneless, skinless chicken breasts
• 4 tablespoons unsalted butter, melted
• wild rice pilaf and steamed green beans (optional)

Directions

1. Heat oven to 350° F. In a bowl, combine the crackers, cheese, garlic, and ¼ teaspoon each salt and pepper.

2. Dip the chicken in the butter, then in the cracker mixture, pressing gently to help the crackers adhere. Place the chicken on a foil-lined baking sheet.

3. Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown, 25 to 30 minutes.

Serve with the pilaf and green beans, if desired.

Recipe from Real Simple

Pork soft tacos

Serves 4

• 2 tablespoons extra-virgin olive oil
• 2 small onions, finely chopped
• 1 pound ground pork
• 1 tablespoon sweet smoked paprika
• Salt and pepper
• 8 6 inches flour tortillas
• 1 10 ounce package frozen corn, thawed
• 2 tablespoons finely chopped cilantro
• Juice of 1 lime
• 8 ounces shredded monterey jack or cheddar cheese

Directions

1. Preheat the oven to 300. In a large skillet, heat the olive oil over medium heat. Add half the onions and cook until softened, about 5 minutes. Add the pork and paprika and cook, breaking up the meat until browned and cooked through, 8 to 10 minutes. Season to taste with salt and pepper.

2. Meanwhile, place the tortillas on 2 baking sheets and warm in the oven for about 5 minutes. In a medium bowl, combine the corn, remaining onions, cilantro and lime juice. Season the salsa to taste with salt and pepper.

3. To serve, top each warm tortilla with cheese, meat and corn salsa.

Recipe from Rachael Ray Magazine

Southwest Chicken Pie

Serves 7

Ingredients

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

1 package (9 oz) frozen cooked southwestern-seasoned chicken breast strips, thawed, cut into bite-size pieces

½ cup uncooked instant white rice

1 can (15 oz) Progresso® black beans, drained, rinsed

1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained

1 can (2 1/4 oz) sliced ripe olives, drained

1 teaspoon garlic powder

1 teaspoon ground cumin

½ teaspoon salt

½ teaspoon pepper

1 cup sour cream

1 cup Old El Paso® Thick 'n Chunky salsa

2 cups shredded colby-Monterey Jack cheese blend (8 oz)

1 egg, beaten

1 to 2 teaspoons chopped fresh parsley

DIRECTIONS

1 Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.

2 In large bowl, mix all remaining ingredients except egg and parsley. Pour into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Brush top with beaten egg; sprinkle with parsley.

3 Bake 38 to 48 minutes or until golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving. Store in refrigerator.

Recipe from Pillsbury and Harriet Mathis Bake-Off Winner

Crock Pot Sloppy Joes

Serves 8

1 1/2 pounds lean ground beef

1 (16-oz.) package ground pork sausage

1 small onion, chopped

1/2 medium-size green bell pepper, chopped

1 (8-oz.) can tomato sauce

1/2 cup water

1/2 cup ketchup

1/4 cup firmly packed brown sugar

2 tablespoons cider vinegar

2 tablespoons yellow mustard

1 tablespoon chili powder

1 tablespoon Worcestershire sauce

1/2 teaspoon salt

1/4 cup all-purpose flour

8 hamburger buns,

1. Brown beef and sausage with onion and bell pepper in a large Dutch oven over medium-high heat, stirring 10 minutes or until beef and sausage crumble and are no longer pink. Drain well.

2. Place beef mixture in a 4 1/2-qt. slow cooker. Stir in tomato sauce and next 9 ingredients. Cover and cook on HIGH 4 hours. Serve on hamburger buns.

3. Cooktop Method: Proceed with recipe as directed in Step 1, returning drained beef mixture to Dutch oven. Stir in tomato sauce and next 8 ingredients, omitting flour. Bring mixture to a boil over medium-high heat. Cover, reduce heat to medium, and simmer, stirring occasionally, 30 minutes. Prep: 15 min., Cook: 45 min.

4. Note: To freeze leftover Sloppy Joe mixture, let cool completely. Place in zip-top plastic freezer bags; lay bags flat, and stack in freezer. Freeze up to 1 month. Thaw overnight in the fridge, or defrost in the microwave.

Recipe Southern Living

Cheesy Baked Shells and Broccoli (v)

Serves 4

Ingredients

• 3/4 pound medium pasta shells
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 2 cups grated Cheddar
• 1/8 teaspoon ground nutmeg
• kosher salt and pepper
• 1 16-ounce package frozen broccoli florets

Directions

1. Heat broiler. Cook the pasta according to the package directions. Drain.

2. Meanwhile, heat the butter in a large pot over medium heat. Add the flour and cook, stirring, for 2 minutes.

3. Whisk in the milk and cook, stirring occasionally, until slightly thickened, 4 to 5 minutes.

4. Add 1 ½ cups of the cheese and stir until melted. Stir in the nutmeg, ¾ teaspoon salt, and ¼ teaspoon pepper.

5. Add the pasta and broccoli and toss to combine. Transfer to a broiler proof 8-inch square or a 1 ½-quart baking dish.

6. Sprinkle with the remaining ½ cup of cheese. Broil until golden, 3 to 4 minutes.

Recipe from Real Simple

Creamy Beef, Mushroom and Noodle Soup

Serves 7

2 Tablespoons butter or margarine

1 medium onion, coarsely chopped (1/2 cup)

2 teaspoons finely chopped garlic

1 package (8 oz) sliced fresh mushrooms (3 cups)

1 ½ pounds beef boneless top sirloin steak, cut into 2x 3/4x 1/4-inch pieces

6 cups Progresso® beef flavored broth (from two 32-oz cartons)

½ cup dry sherry or Progresso® beef flavored broth (from 32-oz carton)

¼ cup ketchup

¾ teaspoon salt

1/8 teaspoon pepper

2 cups uncooked medium egg noodles

1 container (8 oz) sour cream

• 1 In 5- to 6-quart Dutch oven, melt butter over medium-high heat. Add onion, garlic and mushrooms; cook 5 to 6 minutes, stirring frequently, until mushrooms are softened.
• 2 Stir in beef. Cook 5 to 6 minutes, stirring frequently, until beef is no longer pink. Stir in remaining ingredients except noodles and sour cream. Heat to boiling. Reduce heat to medium-low; cover and cook 10 minutes, stirring occasionally. Stir in noodles. Cover; cook 5 to 7 minutes, stirring occasionally, until noodles are tender.
• 3 Stir in sour cream. Cook 3 to 5 minutes, stirring frequently, until well blended.

Recipe from Betty Crocker

RECIPES: February 3, 2012
**See the following post for the shopping list for this week’s recipes**

Unstuffed Peppers

Serves: 4

Ingredients:
1 cup long-grain wild rice or brown rice
1 lb. mild Italian sausage, casings discarded
2 green bell peppers, chopped
1 (10 oz.) package of cremini mushrooms, sliced
1 red onion, chopped


Directions:
1. In a large saucepan, bring 2 cups water, the rice and 1/2 tsp salt to a boil. Cover the pan, lower the heat and simmer until tender, about 40 minutes. Remove from the heat and let stand, covered for 10 minutes; fluff with a fork. 


2. Meanwhile, heat a large skillet over medium heat. Add 1 TBS olive oil and the sausage and cook, breaking up the meat, until browned, about 5 minutes. Using a slotted spoon, transfer the sausage to the rice. Return the skillet to the heat and add 1 more TBS olive oil, the bell peppers, mushrooms and onion. Season with salt and pepper and cook until the vegetables are crisp-tender, about 5 minutes. Add the veggies to the sausage and rice and toss.


Recipe from Everyday with Rachael Ray (by reader Corinne Strebig)

Beef kebabs with tomato couscous

Serves: 4

Ingredients:
1-1/2 small red onions, 1 onion cut into 1" chunks and the 1/2 onions finely grated.
1-1/2 lbs. ground beef
3 cloves garlic, finely chopped
4 TBS chopped flat leaf parsley
salt and pepper
2 TBS olive oil
1-1/2 cups plain couscous 
1/2 pint grape tomatoes, quartered
1/4 cup slivered almonds (optional)
1 TBS balsamic vinegar


Directions:
1. In a large bowl, combine the grated onion, ground beef, garlic, 3 TBS parsley, 1-1/4 tsp salt and 1/2 tsp pepper. Quarter the meat mixture, then form each section into 6 football shaped meatballs (the meatballs need to be flat enough so the the skewered onions can also make contact with the grill pan.) thread 3 meatballs onto each of 8 skewers, alternating with chunks of onion. 


2. Heat a grill pan over medium-high heat and brush with 1 TBS olive oil. Grill the kebabs, turning occasionally, until just cooked through 8 to 10 minutes.


3. Meanwhile, in a medium saucepan, cook the couscous according to package directions using the remaining 1 TBS olive oil and 1/2 tsp salt. Cover and remove from the heat; let stand for 5 minutes before fluffing with a fork. Stir in the tomatoes, Almonds (optional), vinegar and remaining parsley; season with salt and pepper. Serve with kebabs.


Recipe from Everyday with Rachael Ray

Sweet & sour chicken

Serves: 4

Ingredients:
salt & pepper
1 cup white rice
1 can (20 oz.) pineapple chunks drained, 1/2 cup juice reserved
2 TBS white vinegar
2 TBS soy sauce
4 tsp corn starch
1 TBS ketchup
2 tsp finely grated fresh ginger
1-1/4 lbs skinless, boneless chicken breast, cut into 2" pieces
1 TBS vegetable oil
1 red bell pepper, cut into 1" pieces


Directions:
1. In a medium saucepan, bring 1-3/4 cups water and 1/2 tsp salt to a boil.; stir in the rice. Cover, lower the heat and simmer until the liquid id absorbed, about 20 minutes. Let stand covered for 5 minutes, then fluff with a fork.


2. Meanwhile, in a small bowl, combine the pineapple juice, vinegar, soy sauce, 2 tsp cornstarch, the ketchup and ginger. In a bowl, toss the chicken with the remaining 2 tsp cornstarch, 1/2 tsp salt and 1/4 tsp black pepper.


3. In a large nonstick skillet or wok, heat the oil over medium-high heat. Add the chicken and cook, turning occasionally until browned, about 5 minutes; transfer to a plate. Add the bell pepper and cook, stirring until crisp-tender, about 2 minutes. Stir in the pineapple chunks and reserved chicken.


4. Whisk the pineapple juice mixture into the chicken mixture and cook, stirring occasionally, until the sauce has thickened and the chicken has cooked through, about 2 minutes. Serve over the rice.


Recipe from Everyday with Rachael Ray

Pasta Alfredo (v)

Serves: 6

Ingredients:
1 lb. uncooked fettuccine or other dried pasta
1 TBS butter
1-1/4 cups half-and-half
3/4 cup grated fresh Parmesan cheese
1/2 tsp salt
1/4 tsp pepper


Directions:
1. Cook pasta according to package directions, omitting salt and fat.


2. Melt butter in a large skillet over medium heat. Add half-and-half, cheese, salt and pepper; cook 1 minute, stirring constantly. Reduce heat: add pasta, tossing gently to coat.


Recipe from Cooking Light

Apple orchard pot roast

Serves: 8

Ingredients:
1 (3 lb.) boneless beef bottom round roast or chuck roast
2 tsp vegetable oil
1-1/2 cups apple juice
1 cup dry white wine
1/2 cup orange juice
1/2 tsp salt
6 garlic cloves, peeled
6 whole cloves
1 (1x3") orange rind strips
1 (3") cinnamon stick
8 turnips (about 1 lb.) or celery root, peeled and cut into chunks
6 carrots (about 3/4 lb.), peeled and cut into thirds
2 peeled baking potatoes (about 1 lb.), halved and quartered
1 peeled sweet potato (about 1 lb.) halved and quartered


Directions:
1. Trim fat from roast. Heat oil in Dutch oven over medium-high heat until hot. Add roast; cook 5 minutes, browning on all sides. Add apple juice, wine and orange juice; scrape pan to loosen browned bits. Add salt, garlic, cloves, rind and cinnamon. Bring to a boil; remove from heat. Place all ingredients into a large slow cooker. Add vegetables, cover and cook on low for 7 hours.


2. Remove roast from pan and strain cooking liquid into a bowl. Discard solids and serve with roast and vegetables.


Recipe from Cooking Light

Coconut-crusted shrimp with peanut butter curry sauce (v)

Serves: 4

Ingredients:
1/4 cup vegetable oil
1 small white onion, finely chopped (about 1/2 cup)
1 clove garlic, finely chopped
1 TBS curry powder
1/4 cup dry white wine
1/4 cup creamy peanut butter
1 (13.5 oz.) can unsweetened coconut milk
juice of 1 lime
salt
3/4 lb shrimp, peeled and deveined
pepper
2 cups shredded unsweetened coconut
3 heads baby bok choy, thinly sliced (about 3 cups)
1/2 pint (about 1 cup) cherry tomatoes


Directions:
1. In a small saucepan, heat 1 TBS oil over medium heat. Add the onion and garlic and cook until tender but not browned, about 6 minutes. Stir in the curry powder. Add the wine, scraping any browned bits from the bottom of the pan. Whisk in 2 TBS peanut butter until smooth. Add the coconut milk and simmer, stirring until thickened, about 15 minutes. Remove from heat and stir in the lime juice. Season to taste with salt. Keep the sauce warm over low heat.


2. In a small bowl, whisk the remaining peanut butter with 3 TBS warm water until smooth. Season with shrimp with slat and pepper and brush with thinned peanut butter. Spread the coconut on a baking sheet, add the shrimp and press gently to coat. Refrigerate.


3. In a medium skillet, warm 1 TBS oil over high heat. Add the bok choy and tomatoes, season with salt and pepper and cook until the bok choy and tomatoes are wilted, 2-3 minutes. Keep warm.


4. In a large nonstick skillet, heat 1 TBS oil over medium heat. Add the shrimp and fry until the bottoms are golden, 2-3 minutes. Using tongs, gently turn over each shrimp; drizzle remaining 1 TBS oil around the edge of the skillet. Lower the heat and fry until the other sides are golden, about 1 minute more. Spoon the reserved sauce into the center of the plates. Divide the bok choy among the plates and top each serving with shrimp.


Recipe from Everyday with Rachael Ray

Chicken fricassee

Serves: 4

Ingredients:
4 skinned, boned chicken breast halves
1/2 tsp salt
1/4 tsp black pepper
2 tsp butter
3/4 cup chopped green onions
1/2 cup diced carrot
1/2 cup diced ham
2 garlic cloves
1 cup chicken broth
1/2 cup dry white wine
1/3 cup whipping cream (do NOT substitute)
3 cups hot cooked orzo or couscous
1/4 cup chopped fresh parsley


Directions:
1. Sprinkle chicken with salt and pepper. Melt butter in a large nonstick skillet over medium heat. Add chicken, cook 3 minutes on each side or until browned. Remove chicken from pan.

2. Add onions, carrot, ham and garlic to pan, saute 4 minutes or until lightly browned. Stir in broth and wine, scraping pan to loosen browned bits. Return chicken to pan; bring to a boil. Cover, reduce heat and simmer 10 minutes or until chicken is done. Remove chicken from the pan with a slotted spoon, keep warm. Add whipping cream, cook, uncovered over medium heat 8 minutes. Top orzo with chicken, sauce and chopped parsley.


Recipe from Cooking Light


RECIPES: January 27, 2012
**See the following post for the shopping list for this week’s recipes**

Pork Tenderloin Medallions with pasta

Serves: 4

Ingredients:

Salt

1 lb fettuccine

2 pork tenderloins, 1-3/4 lb total

Black pepper

½ cup plus 2 tbs flour

5 tbs olive oil

4 tbs butter

1 lb mushrooms thinly sliced

3-4 garlic cloves, finely chopped

1 cup sherry

1 cup chicken stock

½ cup fresh flat leaf parsley chopped

Directions:

1. bring a large pot of water to a boil for the pasta. When the water boils, add salt and cook the pasta to al dente. Drain the pasta

2. While the water comes to a boil, slice each of the pork tenderloins into 2” pieces. Arrange the meat in batches between parchment paper and pound it into thin medallions, 1/8 inch thick. Season the meat with salt and pepper and dredge in the ½ cup flour to coat lightly.

3. Heat a tbs or two of olive oil at a time in a large skillet over medium high heat and brown the medallions in batches for 2-3 minutes on each side. Keep the cooked meat on a platter.

4. when the pork is finished cooking, add the butter to the skillet. Then add the mushrooms to the skillet and cook until golden brown, 7-8 minutes, adding the garlic to the pan after 3-4 minutes. Season the mushrooms with salt and pepper sprinkle the mushrooms with the 2 tbs flour and cook for 1 more minute. Add the sherry to the pan and cook for a minute or so, until the wine is reduced by about half. Add the chicken stock to the pan and bring the sauce to boil. Slide the meat back in and stir in the parsley.

5. Remove the pork and arrange on a platter or dinner plates. Toss the cooked pasta with the remaining sauce and serve alongside.

Adapted Recipe from Rachael Ray Look & Cook

Yogurt Pancakes (v)

Serves 4

Ingredients:

1-1/2 c Vanilla Chobani Greek Yogurt

1-2 c flour

1-1/2 tsp baking powder

¾ tsp baking soda

½ tsp salt

1 egg

¾ c milk

Directions:

1. Combine dry ingredients.

2. Whisk wet ingredients., pour into dry mixture, and stir just until combined.

3. Over medium-high heat scoop ¼ cup batter onto skillet per pancake. Flip when bubbles appear. 4. Cook until golden brown

Recipe from Chobaini Kitchens

Garlic Pork Roast (Crockpot)

Serves 10

Ingredients:

3-1/2 lb pork boneless lin roast

1 tbs veg oil

1 tsp salt

½ tsp pepper

1 medium onion, sliced

3 cloves garlic, peeled

1 cup chicken broth

Directions:

1. Trim excess fat from pork, heat oil in 10 inch skillet over medium high heat. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides. Springkle with salt and pepper.

2. place onion and garlic in 6 qt slow cooker. Place pork on onion and garlic. Pour broth over pork.

3. cover and cook on low heat setting 8-10 hours or until pork is tender.

Recipe from Betty Crocker

Open-Faced Turkey Burgers with Pot Pie Gravy

Serves: 4

Ingredients: 

2 pounds ground turkey breast 

1/4 cup chopped chives

1/4 cup chopped dill

1/4 cup chopped flat-leaf parsley

2 tablespoons Dijon mustard

Salt and pepper

2 tablespoons EVOO – Extra Virgin Olive Oil

3 tablespoons butter

2 large shallots, chopped

2 carrots, finely chopped

2 ribs celery, finely chopped

2 tablespoons flour

2 cups chicken broth

1/2 cup peas

2 sandwich-size English muffins, toasted

Directions:

1. In a bowl, combine meat with herbs, mustard, salt and pepper, and form 4 large patties.

2. Heat non-stick skillet with EVOO over medium-high heat. Cook burgers 6-7minutes on each side until firm and cooked through.

3. Meanwhile, heat a small saucepot over medium heat and melt the butter. Add shallots, carrots, celery, salt and pepper and sauté 7-8 minutes to soften. Sprinkle with flour, stir 1 minute then whisk in broth. Let thicken 3-4 minutes then stir in peas and heat through.

4. Top each toasted muffin bottom with a burger and some pot pie gravy. Replace the muffin tops and serve.

Recipe from Rachael Ray

Grilled Cheese Panini (V)

Serves 4

Ingredients:

4 tablespoons unsalted butter, softened

8 slices sourdough bread

4 slices cheddar cheese (about 3 ounces)

4 slices Swiss cheese (about 3 ounces)

4 slices American cheese (about 3 ounces)

Directions:

Spread the butter on one side of each bread slice. Heat a large skillet over medium heat. Put 2 bread slices in the skillet, buttered-side down. Layer a slice each of cheddar, Swiss and American cheese on each piece of bread, then cover with another bread slice, buttered-side up.

Cook, pressing the sandwiches occasionally with a spatula, until the cheese melts and the bread is golden, 3 to 4 minutes per side. Repeat to make 2 more sandwiches. Slice each sandwich diagonally in half, then return to the hot pan, cut-side down, to create a crust on the cheese.

RECIPES: January 20, 2012
**See the following post for the shopping list for this week’s recipes**

Fried Chicken Roll-ups

Serves: 4

Ingredients:
2/3 cup plus 2 TBS vegetable oil
1 onion, chopped
5 cloves garlic, finely chopped
3 cups shredded store-bought rotisserie chicken meat
salt and pepper
1-1/2 cups shredded monterey jack cheese
12 small corn tortillas
guacamole and salsa (optional)


Directions:
1. In a large skillet, heat 2 TBS oil over medium heat. Add the onion and garlic and cook, stirring, until softened, about 6 minutes. Add the chicken, 1 tsp salt and 1/4 tsp pepper and cook, stirring, until heated through. Transfer to a bowl and stir in the cheese. Wipe out the skillet.


2. In the same skillet, warm the tortillas over low heat to soften, about 15 seconds on each side. Place on a work surface, then spoon 1/4 cup chicken mixture down the center of each. Roll up the tortillas.


3. In the same skillet, heat the remaining 2/3 cup vegetable oil over medium high heat. Working in batches, add the chicken roll ups seam side down and cook, turning once, until golden, about 2 minutes; drain on paper towels. Serve with guacamole, sour cream, and salsa if desired.

Recipe from Everyday with Rachael Ray magazine




Broccoli and cheese strudel (v)
Serves: 4

Ingredients:
1 TBS olive oil
2 TBS unsalted butter
2 leeks (white and light green parts only), thinly sliced
2 cloves garlic, finely chopped
1 10-oz. package frozen chopped broccoli, thawed or fresh
salt and pepper
2 large eggs
8 oz. cheddar cheese, shredded (4 cups)
2 tsp Dijon mustard (optional)
1 sheet of puff pastry, thawed


Directions:
1. Preheat oven to 375°. Line a baking sheet with parchment paper and set aside. In a large skillet, heat the olive oil and 2 TBS butter over medium heat. Add the leeks and garlic and cook until the leeks begin to brown, 5 to 7 minutes. Stir in the broccoli, season with salt and pepper and remove from the heat. Transfer the mixture to a large bowl and let cool for 10 minutes. 


2. In a small bowl, lightly beat 1 egg and stir into the broccoli mixture along with the cheddar cheese and mustard.


3. Roll out the pastry dough and place the broccoli mixture down the middle, lengthwise, leaving a inch on both ends. Roll up the mixture and seal the two ends and seem. Place seem side down on the baking sheet. Brush the top and sides with remaining egg. Cut a small slit in the top for steam to escape. Bake until golden brown, 30 to 35 minutes.


Recipe adapted from Everyday with Rachael Ray magazine




Peanut sauced chicken pitas
Serves:4

Ingredients:
2 cup shredded skinless, boneless rotisserie chicken

2/3 cup thinly sliced green onions

4 TBS thin red bell pepper strips

4 TBS peanut satay sauce (such as Thai Kitchen)

1/4 tsp kosher salt

2 tsp chile paste with garlic (optional)

2 (6-inch) whole wheat pitas, cut in half

1 cup fresh mung bean sprouts, rinsed, drained and patted dry

4 TBS diagonally cut carrot

4 TBS chopped fresh cilantro


Directions:
1.Combine the first 5 ingredients, tossing well to coat. Stir in chile, if desired. Fill each pita half with about 1/2 cup chicken mixture, 1/4 cup bean sprouts, 1 TBS carrot, and 1 TBS cilantro.


Adapted from a Cooking Light recipe




Clyde's Meatloaf
Serves: 6

Ingredients:
1/2 cup old-fashioned oatmeal
1/2 cup plus 2 TBS honey
1/2 cup milk
2 TBS vegetable oil
1-1/2 cups chopped onion
1-1/2 tsp minced garlic
salt and pepper
2-1/2 lbs ground beef
3/4 cups grated carrots
1/3 cup ketchup
1 tsp dry mustard


Directions:
1. Combine the oatmeal, honey and milk in a large mixing bowl. Allow to sit at room temperature for 30 minutes. Preheat oven to 375°.


2. Heat the oil in a saute pan over medium heat and add the onion and garlic. Add salt and pepper to taste and saute until the onion is translucent and slightly softened.


3. Add the onion to the oatmeal mixture, along with the meat, salt to taste and plenty of black pepper. add the grated carrots, mix thoroughly and place in a non-stick 9x5x3 loaf pan. Place the pan on a cookie sheet to catch any spills and put in the oven. Bake for 50 minutes.


4. Remove from the oven and carefully tip the pan to drain off the excess fat and liquid, then turn the meatloaf out onto the cookie sheet. Turn right side up. Combine the ketchup and dry mustard and spread the mixture over the top and sides of the meatloaf. Return it to the oven and bake an additional 20 minutes.


Recipe from Clyde's restaurant




Stuffed Cuban pork tenderloin
Serves: 4

Ingredients:
1 (1 lb.) pork tenderloin, trimmed
2 TBS Dijon mustard
1/3 cup chopped fresh cilantro
3 thin slices Swiss cheese, halved
1/3 cup chopped bread-and-butter pickles
1/4 tsp salt
1/4 tsp pepper
cooking spray


Directions:
1. Preheat grill to medium-high heat.


2. Cut a lengthwise slit down the center of the tenderloin two-thirds of the way through the meat. Open halves, laying tenderloin flat. Place tenderloin between 2 sheets of plastic wrap; pound to 1/2" thickness using a meat mallet or heavy skillet. Spread mustard evenly over pork. Sprinkle with cilantro. Arrange cheese and pickles over pork in a single layer. Roll up, starting with long side; secure pork at 1" intervals with twine. Sprinkle evenly with salt and pepper.


3. Place pork on a grill rack coated with cooking spray, or a grill pan. Grill 22 minutes or until a thermometer registers 155°, turning after 11 minutes. Remove from grill. Let stand, covered, for 5 minutes. Cut into 12 slices.


Recipe from Everyday with Rachael Ray magazine




Herbed ricotta tart (v)
Serves: 6

Ingredients:
1 (11 oz.) can refrigerated pizza crust dough
cooking spray
2 cups thinly sliced green onions
1-1/2 cups part-skim ricotta cheese
1/2 cup thinly sliced fresh chives
2 TBS minced fresh dill
1/2 tsp salt
1/2 tsp pepper
2 large eggs, lightly beaten
1 large egg white, lightly beaten
2 TBS finely grated fresh Parmigiano-Reggiano or Parmesan cheese


Directions:
1. Preheat oven to 375°.


2. Unroll dough and press into bottom and up sides of a 9" round removable bottom tart pan coated with cooking spray (spring form pan works too).


3. Heat a medium nonstick skillet over medium heat. Coat a pan with cooking spray. Add thinly sliced green onions to pan; cook 5 minutes, stirring occasionally. Combine cooked green onions, ricotta cheese, sliced chives, minced dill, salt, pepper, eggs and egg white. Pour mixture into prepared crust. Sprinkle mixture with Parmigiano-Reggiano. Bake at 375° for 35 minutes or until center is set. Let stand 5 minutes before cutting.


Recipe from Everyday with Rachael Ray magazine

RECIPES: January 13, 2012
**See the following post for the shopping list for this week’s recipes**

 

Pan-Grilled Ginger-Honey Pork Tenderloin

Serves: 4

Ingredients:

1 tbs grated ginger

3 tbs honey

1 tbs fresh lemon juice

1 tbs lower sodium soy sauce

1 lb pork tenderloin, trimmed

Directions:

1. Combine ginger, honey, juice and soy sauce in a bowl, stirring with a whisk until smooth.

2. Heat a grill pan over medium-high heat, and coat with cooking spray.

3. Sprinkle pork with ½ tsp salt and ¼ tsp pepper. Add pork to grill pan; cook 15 minutes or until a thermometer registers 145 degree or until desired degree of doneness, basting frequently with sauce.

4. Let stand for 5 minutes before serving.

Recipe from Cooking Light

Turkey Burgers

Serves 4

Ingredients:

1 large Portobello mushroom cap

1 tbs coarsely chopped shallot

3 tbs lightly packed fresh parsley

1 lb lean ground turkey

2 tbs olive oil

2 tsp Worcestershire sauce

Directions:

1. Use a spoon to scrape out the gills from the underside of the mushroom cap. Chop the mushroom, shallot and parsley till fine.

2. Transfer the mixture to a large bowl. Add the turkey, olive oil, Worcestershire sauce, salt and pepper to taste. Mix with your hands until just combined.

3. divide into 4 balls, then lightly press into patties. Cover and refrigerate 30 minutes

4. preheat a grill to medium brush with olive oil. Grill the patties, until marked on the bottom. 5 minutes. Give the patties a quarter turn and cook until marked again 5 minutes. Flip patties and grill until cooked through 6 minutes more.

Recipe adapted from several recipes

Wild Mushroom Soup

Serves 2 (Multiply ingredients by how many servings you need)

Ingredients:

½ tsp butter

½ tsp olive oil

2 tbs finely chopped celery

2 tbs finely chopped shallots

2 tbs finely chopped carrot

1 cup thinly sliced button mushrooms

2 cups thinly sliced shiitake mushroom caps

1 14 oz can fat free chicken broth

1 tsp dry sherry

½ tsp chopped fresh parsley

¼ tsp chopped fresh tarragon

¼ tsp black pepper

1/8 tsp salt

Directions:

1. Heat butter and oil in a large non stick skillet over medium high heat. Add celery, shallots, and carrot, sauté 3 minutes or until lightly browned. Spoon vegetable mixture into a medium bowl

2. coat pan with cooking spray. Add button mushrooms, sauté 3 minutes or until lightly browned. Add button mushrooms to vegetable mixture. Coat pan with cooking spray. Add shiitake mushrooms, sauté 3 minutes or until lightly browned. Add shiitake mushrooms to vegetable mixture.

3. Combine vegetable mixture and broth in a medium saucepan, bring to a boil over medium heat. Cover, reduce heat and simmer 30 minutes. Stir in sherry and remaining ingredients. Simmer, uncovered, 5 minutes.

Recipe from Cooking Light

Grandma’s Butter Gravy Chicken

Serves: 4

Ingredients:

¼ lb Butter

1 Medium onion chopped

4 chicken breasts (bone-in optional)

Directions:

1. Melt butter in pot, then add chopped onions and fry till translucent. Add 2 cups of water.

2. Add chicken, salt and pepper and simmer for 45 minutes.

Chicken and Spinach Tortilla Bake

Serves 4

Ingredients:

1 tbs olive oil

4 chicken cutlets (about 1 lb)

Salt and pepper

1-1/2 cup store bought salsa verde

¾ cup ricotta cheese

4 large flour tortillas, cut into wedges

½ red onion, thinly sliced

3 cups baby spinach (1/4 lb)

2 cups shredded pepper jack cheese

Directions:

1. Preheat oven to 450 degree. In a large skillet, heat the olive oil over medium-high heat. Season the chicken with salt and pepper, add to the pan an cook, turning once, until cooked through, about 5 minutes. Let cool, then shred the meat.

2. Whisk together the salsa verde and ricotta, season with salt and pepper. In a greased 9 inch square baking dish, layer one-third of the salsa mixture, tortillas, chicken, onion, spinach and pepper jack; repeat twice. Bake until golden brown, 15-20 minutes. Let stand for 10 minutes before serving.

Recipe from Rachael Ray Mag

Italian Beef in a Bucket

Serves 12-16

3-1/2 to 4 lb beef roast tip or rump

1 12-16oz jar giardinera mild or hot

1 good season zesty Italian salad dressing mix

1 12-16 oz jar pepperoncini

2 10-3/4 oz can beef broth

1. Place roast in a 3-1/2 qt slow cooker.

2. Drain oil from pepperoncini and giardinera.

3. Mix all ingredients together.

4. Cover and cook on high setting 6-8 hours

RECIPES: January 6, 2012
**See the following post for the shopping list for this week’s recipes**

Melt-in-your-mouth tarragon chicken

Serves: 4

Ingredients:

1/2 cup plus 2 TBS chicken broth
4 TBS Dijon mustard
salt and pepper
4 lbs. bone-in chicken pieces, skin discarded
3 cloves garlic, finely chopped
2 TBS chopped fresh tarragon
1/3 cup heavy cream
2 TBS cornstarch
1 lemon, finely zested and juiced
1 TBS chopped flat leaf parsley
1 TBS chopped fresh tarragon

Directions:
1. Pour the broth into a 6-7 qt. slow cooker. In a small bowl, combine the mustard, 1 tsp salt and 1/8 tsp pepper; rub the chicken with the mixture. Place the chicken in the slow cooker and top with the garlic and 2 TBS tarragon. Cover and cook on low heat until the chicken is tender and an instant-read thermometer inserted into a piece away from the bone registers 165°, about 5 hours.

2. Transfer the chicken to a serving plate and cover to keep warm. Strain the pan juices into a small saucepan and bring to a simmer over high heat. In a small bowl, combine the cream and cornstarch. Whisk the mixture into the saucepan and cook until the sauce is thickened; stir in the lemon juice. Pour the sauce over the chicken.

3. In a small bow, combine the lemon zest, parsley, and 1 TBS tarragon. Top the chicken with the zest-herb mixture.

Recipe from Everyday with Rachael Ray magazine

BBQ Pork (n'slaw) sandwiches

Serves: 15

Ingredients:
1 (3 lb.) lean boneless pork loin roast
1 cup water
1 (18 oz.) bottle BBQ sauce
2 TBS brown sugar
1-1/2 TBS hot sauce (optional)
1/2 tsp salt
1/2 tsp pepper
2-1/2 cups prepackaged cabbage and carrot coleslaw
1/3 cup coleslaw dressing
15 (2-oz.) hamburger buns


Directions:
1. Trim fat from roast. Place roast and water in a 4-quart slow cooker. Cover with the lid; cook on high-heat setting 7 hours or until meat is tender. Drain pork, discarding cooking liquid. Return pork to slow-cooker, and shred with 2 forks.


2. Add BBQ sauce and next 4 ingredients (if desired) to the pork in the slow cooker; stir well. Reduce to low-heat setting, cover and cook 1 hour.


3. Combine coleslaw and dressing in a bowl; toss well. Serve BBQ on buns with coleslaw.


Recipe from The Southern Living Slow Cooker Cookbook

Meatball Melties

Serves: 4

Ingredients:
1-1/2 lbs ground beef, pork and veal mix
2/3 cup breadcrumbs
1/3 cup finely chopped flat-leaf parsley
1/3 cup grated pecorino-romano cheese
1 egg, lightly beaten
2 large cloves garlic, finely chopped
3 TBS grated onion
splash of milk
1/2 TBS rubbed or ground sage
fresh nutmeg
salt and pepper
Olive oil, for drizzling
8 deli slices mild or sharp provolone cheese
1 (15 oz.) can fire-roasted diced tomatoes
a few leaves of fresh torn basil
pinch dried oregano or marjoram
4 ciabatta rolls, split and warmed or toasted


Directions:
1. Heat a large cast iron skillet or a griddle pan over medium-high heat. In a large bowl, combine the meat mixture, breadcrumbs, parsley, pecorino-romano, egg, garlic, onion, milk and sage; season with nutmeg, salt and lots of pepper. Form the mixture into 4 patties (thinner at the center and ticker at the edges for even cooking).


2. Drizzle the burgers all over with a liberal amount of olive oil. Place in the hot skillet and cook, turning once, for 10 minutes. Top each burger with 2 slices of provolone and tent with foil to melt.


3. While the burgers are working, in a medium saucepan, heat the tomatoes. Stir in the basil and oregano; season with salt and pepper.


4. Place the burgers on the roll bottom, then top with the sauce and roll tops.


Recipe from Everyday with Rachael Ray Magazine

Shrimp scampi (v)

Serves: 4

Ingredients:
1-1/2 lb. jumbo shrimp, shelled and deveined
kosher salt and freshly ground black pepper
2 TBS unsalted butter
2 tsp minced garlic
1/4 cup dry white vermouth or white wine
1 TBS freshly squeezed lemon juice
2 tsp finely chopped flat leaf parsley
1/4 tsp grated lemon zest


Directions:
1. Put the shrimp on a large plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.


2. Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. add the garlic and cook for 1 minute. Turn the shrimp over; cook for 2 minutes more. Transfer the shrimp to a bowl.


3. Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir in the zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.


Recipe from the Food Network Kitchens

Chicken and dumplings

Serves: 4

Ingredients:
6 cups chicken broth (homemade or bought)
3 cups rotisserie chicken, shredded or cubed
4.5 oz all-purpose flour (about 1 cup), divided
1 tsp baking powder
1/4 tsp salt
1/4 cup chilled butter, cut into small pieces
3 TBS buttermilk
cooking spray
1-1/2 cups chopped onions
1 cup thinly sliced celery
3/4 cup (1/4" thick) slices carrot
3/4 tsp salt
1 TBS all-purpose flour
2 TBS finely chopped fresh chives


Directions:
1. To prepare dumplings, weigh or lightly spoon 3.4 oz flour into a dry measuring cup; level with a knife; combine with baking powder and 1/4 tsp salt; stir with a whisk. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Add buttermilk; stir to combine. Turn dough out onto a lightly floured surface; knead 5 times, adding remaining 1/4 cup flour as needed. Divide mixture into 24 equal portions.


2. Heat a large dutch oven over medium-high heat. Coat pan with cooking spray. Add chopped onion, 1 cup celery, and 3/4 cup carrot to pan; saute 4 minutes, stirring occasionally. Add broth and 3/4 tsp salt, bring to a boil. Reduce heat and simmer 20 minutes or until vegetables are tender. Drop dumplings into pan; cover and cook 10 minutes or until dumplings are done, stirring occasionally. Remove 1/4 cup liquid from pan; stir in 1 TBS flour. Return chicken to pan. Add flour mixture to pan; bring to a boil. Cook 1 minute or until slightly thick, stirring occasionally. Remove from heat; stir in chives.


Recipe from Cooking Light magazine

Vegetable noodle stir-fry (v)

Serves: 4

Ingredients:
salt
1 lb whole grain spaghetti or linguine pasta
3 TBS vegetable oil
2 large eggs, beaten
2 baby bok choy, thinly sliced
1 small red pepper, halved and thinly sliced
1 small bunch scallions, chopped into 3" lengths
1/2 cup shredded carrots
a handful snow peas, thinly sliced on an angle
1 (1") piece fresh ginger, grated
2 large garlic cloves, finely chopped
1/4 cup tamari or other soy sauce
3 TBS black bean sauce
juice of 1 lime
1 TBS hot pepper sauce or sambel olek sauce (optional)
1 TBS honey or sugar
1 tbs toasted sesame oil


Directions:
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.


2.While the pasta is working, in a large skillet or wok, heat 1 TBS vegetable oil over high heat. Add the eggs and scramble until firm. Transfer to a plate. Add the remaining 2 TBS vegetable oil and heat until smoking. Add the bok choy, bell pepper, scallions, carrots and snow peas and stir-fry for 2 minutes. Add the ginger and garlic and stir-fry for 1 minute more.


3. In a small bowl, stir together the tamari, black bean sauce, lime juice, hot sauce (optional), honey and sesame oil.


4. Toss the pasta with the sauce and vegetables. Top with egg.


Recipe from Everyday with Rachael Ray magazine

RECIPES: December 30, 2011
**See the following post for the shopping list for this week’s recipes**

Michael Symon’s Swiss Steak

Serves: 4-6

Ingredients:

1 lb Cube Steak

¼ cup Red Wine

½ Lb Arugula (lightly dressed in olive oil)

Salt and pepper

Olive Oil

½ lb cremini mushrooms

2 sprigs thyme

1 clove garlic (minced)

1 small onion (chopped)

Flour (for dredging)

1 tbs buttery

Directions:

1. Heat Olive Oil in a skillet over medium-high heat

2. Season steak liberally with salt and pepper and dredge in flour. Add steak to pan and brown for 2 minutes, and flip to brown other side.

3. Add the onions, garlic, mushrooms and thyme. Season with salt and sauté. Deglaze the pan with the red wine, and reduce by half. Whisk in the butter and remove from heat.

4. Put arugula in a mixing bowl and drizzle with olive oil. Serve steak with arugula on the side..

Recipe from Michael Symon on the Chew ABC

Michael Symon’s double cut pork chops with shaved brussel sprout salad

Serves 4

Ingredients:

For chops:

2 cups flour

2 cups panko bread crumbs

Salt and pepper

Butter

Olive Oil

4 double cut pork chops bone in)

4 large eggs

1 cup grated parmesan cheese

For Salad

1 lb brussel sprouts (shaved on mandolin)

2 tbs sherry vinegar

Salt pepper

2 Tbs Brown mustard

2 scallions (finely chopped)

3 Tbs Olive Oil

Directions:

1. Put the pork chops on a cutting board and cover them with a large piece of plastic wrap. With a meat mallet. Pound the meat to ¼ inch thick.

2. Set up a breading station. In three separate bowls put the flour, eggs and bread crumb. Lightly whisk the eggs. Stir the parmesan into the bread crumbs.

3. Season the chops liberally with salt and pepper. Dredge them in flour and shake off the excess, then dip them in egg, and then in bread crumbs to coat.

4. Heat a large sauté pan over medium heat and add the olive oil and butter. When the fat is hot add the pork chops and cook until golden brown, 4-6 minutes per side.

5. remove to paper towels to drain until ready to serve.

6. for the brussel sprout salad: in a mixing bowl combine the mustard, scallions, sherry vinegar and salt. Whisk in the olive oil. Add the shaved brussel sprouts and toss evenly to coat. Season with additional salt and pepper and serve with pork chops.

Recipe from Michael Symon on the Chew ABC

Beef Brisket with Roasted Vegetables

Serves 6-8

Ingredients:

1 (4 lb) beef brisket

1 garlic bulb

1 (.71 oz) packet montreal steak marinate, grill mates

¼ cup water

¼ cup olive oil

2 Tbs red wine vinegar

1 (16 oz) bag baby carrots

1(8oz) bag celery sticks, halved

1 (1.5 lb) bag small red potatoes cleaned

1 (1 lb) bag frozen white pearl onions, thawed

1 (1 oz bag fresh thyme

Directions:

1. Let brisket stand at room temperature for 30 minutes. Preheat oven to 300 degree. Place brisket in an oven safe heavy bottomed pot or roasting pan. Using a large knife uct off pointed end of garlic and discard.

2. In a small bowl, combine steak marinade, ¼ cup water, oil and vinegar. Pour marinate over meat. Place carrots, celery, potatoes, onions, thyme and garlic bulb over and around meat. Bake, Covered for 4-5 hours, or until tender. Remove beef from pan, and place on cutting board. Let stand for 15 minutes. Slice against the grain, and serve with vegetables.

Recipe from Sandra Lee Semi-Homemade Magazine

Cavatelli with tomato sauce and ricotta (v)

Serves: 4

Ingredients:

12 oz cavatelli pasta

¼ cup olive oil

4 cloves garlic, thinly sliced

½ tsp red pepper flakes

¾ cup torn fresh basil

1 28oz can whole San Marzano tomatoes, crushed by hand

1 cup ricotta cheese

¼ cup grated pecorino romano cheese

Salt and pepper

Directions:

1. Bring a large pot of salted water to a boil. Add the cavatelli and cook as the label directs. Reserve ¼ cup cooking water, then drain.

2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, ½ tsp salt and the red pepper flakes and cook until the garlic is soft but not browned. 3-4 minutes. Stir in the basil and tomatoes with their juice. Increase the heat to high and cook until the sauce is thickened, about 10 minutes.

3. Add the cavatelli and the reserved cooking water to the skillet, cook, tossing, until warmed through, 2-3 minutes. Divide among bowls and top with the ricotta and pecorino. Season with salt and pepper.

Recipe from Food Network Magazine

Hash Brown Casserole (v)

Serves 4-6

Ingredients:

1lb ham diced

3 cups shredded cheddar cheese

8 eggs

10 frozen hash brown patties

1 tsp ground mustard

1 tsp salt and pepper

Directions:

1. place hash browns on bottom of 9x13 dish. Top with ham and cheese.

2. whisk eggs, dry ground mustard and salt and pepper and pour over ham and cheese.

3. refrigerate overnight or bake immediately. Cover and cook in 350 degree oven for 20 minutes then take foil off and cook for another 20 minutes until knife inserted in center comes out clean

Recipe adapted from many breakfast casserole recipes

Broccoli and Rice Casserole

Serves 4

Ingredients:

2 cups low fat milk

1 cup water

1 (3 oz) bag boil in bag long grain rice

3 cups small broccoli florets

Cooking spray

1/3 cup chopped onion

1/3 cup chopped celery

1/3 cup chopped green bell pepper

¼ cup less fat cream cheese

2 oz light processed cheese, cubed

2 cups shredded skinless, boneless rotisserie chicken breast

¼ tsp salt

¼ tsp freshly ground black pepper

¼ cup 1 oz grated parmesan cheese

Directions:

1. Preheat oven to 375 degree.

2. Combine milk and water in a medium saucepan; bring to a boil. Add rice; cook 10 minutes. Remove rice; keep warm. Return milk mixture to a simmer. Add broccoli; cook 5minutes. Drain; discard milk mixture.

3. Heat a dutch oven over medium high heat. Coat pan with cooking spray. Add onion, celery, and bell pepper, sauté 5 minutes. Add cream cheese and processed cheese, stirring until cheese melts. Remove from heat; stir in rice, broccoli, chicken, salt and black pepper. Spoon 1 cup rice mixture into each of 3 (10 oz) ramekins coated with cooking spray. Sprinkle each serving with 1 tbs parmesan. Bake at 375 degree for 10 minutes or until cheese melts.

Recipe from Cooking Light

RECIPES: December 16, 2011
**See the following post for the shopping list for this week’s recipes**

Baja stir-fry pork

Serves: 4

Ingredients:

1/4 cup chicken broth
1/2 tsp cumin
2 garlic cloves, minced
1 (1 lb.) pork tenderloin cut into 1-inch pieces
3/4 tsp salt, divided
1/2 tsp black pepper, divided
2 TBS canola oil, divided
1/2 cup red onion, cut into wedges
1/2 cup each julienne-cut yellow, green and red bell peppers
1/2 jalapeno pepper, minced
10 cherry tomatoes, halved
1/4 cup fresh cilantro leaves


Directions:
1. Combine first 4 ingredients.

2. Sprinkle pork with 1/4 tsp salt and 1/4 tsp black pepper; toss. Heat a large skillet over medium-high heat. Add 1 TBS canola oil; swirl. Add pork, and cook for 3 minutes, browning on all sides. Remove pork from pan and keep warm.


3. Heat pan over high heat, and add remaining 1 TBS canola oil; swirl to coat. Add onion and stir-fry for 1 minute. Add the bell peppers and jalapenos; stir-fry for 1 minute. Return pork to pan and stir-fry for 1 minute. Stir in broth mixture, the remaining 1/2 tsp salt and remaining 1/2 tsp black pepper and bring to a boil. Remove from heat and stir in tomatoes. Sprinkle with cilantro.


Recipe from Cooking Light magazine


Pressed Cubano sandwiches
Serves: 4

Ingredients:
1 tsp olive oil
1 garlic clove, minced
1 package of mini Hawaiian rolls, sliced
2 TBS yellow mustard
4 ozs. sliced Swiss cheese
4 bacon slices, cooked and halved
12 dill pickle slices (sandwich slices)
2 tsp minced cilantro (optional)
6 ozs. thinly sliced deli ham
2 ozs. thinly sliced deli turkey breast


Directions:
1. Combine oil and garlic.


2. Spread cut sides of rolls evenly with mustard. Place a piece of cheese, bacon half, pickle slice and 1/2 tsp cilantro on bottom half of each roll. Divide ham and turkey evenly among bottom half of rolls; top each with another slice of cheese. Place top half on roll. Brush garlic oil evenly over outside of rolls.


3. Heat a large nonstick skillet over medium heat. Add 2 sandwiches to pan. Place a cast iron skillet, heavy skillet or food press on top of sandwiches and press to gently flatten. Cook 2-3 minutes on each side or until cheese melts and bread is toasted (leave skillet or press on sandwich while they cook). Repeat with remaining sandwiches.


Recipe from Cooking Light magazine.


Spinach and ricotta quiche
Serves: 4


Ingredients:
1 sheet frozen puff pastry, thawed
1/4 cup olive oil
6 cups baby spinach
1/4 lb. Italian sausage, casings removed
4 eggs
8 oz. ricotta cheese
1/2 cup heavy cream

Directions:
1. Preheat oven to 400°. Press the puff pastry into a 9" glass or ceramic pie plate; trim the excess. Prick the bottom all over with a fork, line with parchment and fill with dried beans (or pie weights). Bake until golden, about 20 minutes. Remove parchment and beans; transfer the pan to a rack to cool. Leave the oven on, but lower the temperature to 350°.


2. Meanwhile, in a large skillet, heat 1 TBS olive oil over medium-high heat. Add the spinach and cook, tossing until wilted, about 1 minute. Season with salt, then drain in a colander. Add 1 TBS olive oil and the sausage to the skillet; cook over medium-high heat, breaking the meat up with a spoon, until golden-brown and cooked through, 3-4 minutes,


3. Spread the sausage and spinach in the pie shell. In a large bowl, whisk together the eggs, ricotta and cream; pour into the shell. Bake until the eggs are set and the crust is golden, about 35 minutes.

Recipe from Everyday with Rachael Ray magazine




(Beef and) Chicken fajitas with peppers and onions
Serves: 4 (8 with both beef and chicken)

Ingredients:
Marinade
1/4 cup olive oil
1 tsp grated lime rind
2-1/2 TBS fresh lime juice
2 TBS Worcestershire sauce
1-1/2 tsp ground cumin
1 tsp salt
1/2 tsp dried oregano
1/2 tsp coarsely ground black pepper
2 garlic cloves, minced
1 (14.25 oz.) can beef broth


Fajitas
1 pound skinless, boneless chicken breast
(1 lb. flank steak)
2 red bell peppers, cut into thin slices
2 green bell peppers, cut into thin slices
1 large Vidalia or other sweet onion, sliced
Cooking spray
tortillas & toppings


Directions:
1. To prepare marinade, combine first 10 ingredients in a large bowl; set aside.


2. To prepare fajitas, trim meat of fat (score a diamond pattern into both sides of the flank steak). Cut chicken breasts into slices.Combine 1-1/2 cups marinade and meat in a large zip-top plastic bag. Seal and marinade in refrigerator 4 hours or overnight, turning occasionally. Combine remaining marinade, bell peppers and onion in a separate zip-top bag. Seal and marinate in refrigerator for 4 hours or overnight, turning occasionally.


3. Prepare grill or cast iron skillet (for chicken and veggies).


4. Remove meat from the bag, discard the marinade. Remove vegetables from bag, reserve marinade. Place reserved marinade in a small saucepan; set aside. Place meat on grill pan or grill coated with cooking spray. Place vegetables in a hot cast iron skillet. Cook meat 8 minutes on each side or until done. Cook vegetables until crisp tender.


5. Heat tortillas according to package directions. Bring reserved marinade to a boil. Cut steak against the grain into thin slices. Place all on a platter and serve with tortillas and toppings.


Recipe slightly adapted from Cooking Light magazine




Ham and cheese stombolis
Serves: 4

Ingredients:
1 (11 oz) can refrigerated French bread dough
4 slices of deli ham or prosciutto
1 cup trimmed arugula (optional)
1/2 cup Swiss cheese or shredded Gruyere
1/4 cup chopped fresh parsley (optional)


Directions:
1. Preheat oven to 425°.


2. Unroll dough onto a baking sheet, pat into a 14 x 11-inch rectangle. Cut dough into quarters to form 4 (7 x 5-1/2-inch) rectangles. Top each rectangle with a slice ham, 1/4 cup arugula, 2 TBS cheese and 1 TBS spoon parsley. Beginning at the short side of each rectangle, roll up the dough, jelly-roll fashion; pinch the seam to seal (do not seal ends of rolls). Arrange rolls 4" apart on baking sheet. Bake at 425° for 10 minutes or until rolls are lightly browned. Serve warm.


Recipe slightly adapted from Cooking Light magazine




Fusilli pasta with caramelized onions and white wine (v)
Serves: 4

Ingredients:
1/2 cup panko
3 TBS olive oil, divided
2 tsp minced garlic, divided
1/2 tsp kosher salt, divide
2 cups thinly sliced Vidalia onions (about 1 pound) or spring onions
1/2 cup dry white wine
1/4 cup chicken broth
8 oz. uncooked fusilli or rotini
1 TBS kosher salt
1/4 tsp black pepper


Directions:
1. Preheat oven to 375°


2. Combine panko, 1 TBS oil, 1 tsp garlic and a dash of salt in a small bowl. Spread panko mixture in a single layer on a baking sheet. Bake for 6 minutes or until golden brown, stirring after 3 minutes.


3. Heat a large skillet over medium-low heat. Add remaining 2 TBS oil to pan, swirling to coat. Add onions to pan; cook 20 minutes or until golden brown, stirring occasionally. Add remaining 1 tsp garlic and wine. Increase heat to medium-high; cook 1 minute. Add broth; cook until liquid is reduced to 1/2 cup (about 4 minutes).


4. Cook pasta in boiling water with 1 TBS kosher salt according to package directions, omitting additional fat. Drain. Add pasta, remaining salt and pepper to onion mixture; toss gently. Divide among 4 bowls; sprinkle each serving with 2 TBS panko mixture.


Recipe from Cooking Light magazine


RECIPES: December 9, 2011
**See the following post for the shopping list for this week’s recipes**

Creamy Chicken Enchiladas

Serves: 6

Ingredients:

2-1/2 c chopped cooked chicken

1 can (10-3/4 oz) condensed cream chicken soup

1 cup sour cream

1 8 oz shredded Colby/Monterey jack

¼ c. chopped cilantro

12 flour tortillas

1-1/2 c salsa thick & chunky

Directions:

1. Mix chicken, soup, ½ cup of sour cream, 1 cup of cheese and 3 Tbs of cilantro until well blended.

2. Spoon ¼ cup of chicken mixture down center of each tortilla; roll up. Place seam sides down in greased 13x9 inch baking dish. Top with the salsa and remaining cheese.

3. Bake at 350 degrees for 25 minutes.

4. Sprinkle with remaining 1 Tbs cilantro top with remaining ½ cup sour cream.

Recipe from somewhere – It was handwritten by me in my recipe box (campbell’s maybe?)

Parmesan-Pork Zucchini Boats

Serves 4

Ingredients:

4 medium, zucchini

1 pound bulk pork sausage

1 small onion, chopped

1 garlic clove, minced

2/3 cup seasoned bread crumbs

½ cup plus 2 tbs shredded Parmesan cheese divided

1 egg, beaten

¼ tsp salt

½ cup water

Directions:

1. Cut each zucchini in half lengthwise scoop out seeds and pulp, leaving a ¼ inch shell; set aside. Chop pulp; set aside.

2. In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Add garlic and zucchini pulp; sauté for 3-5 minutes or until pulp is tender. Remove from the heat. Stir in the bread crumbs, ½ cup Parmesan cheese and egg. Sprinkle salt inside zucchini shells. Fill each with 3 tablespoons meat mixture. Sprinkle with remaining Parmesan cheese.

3. Place in an ungreased 13x9 baking dish. Pour water into dish cover and bake at 350 degree for 15 minutes. Uncover; bake 15 minutes longer or until zucchini is tender and filling is heated through.

Recipe From Country Magazine

Sandy Duncan’s Grandma Darlin’ Stew (CHILEW)

Serves 4

Ingredients:

1 lb. ground beef

3 cups water

Chili powder to taste

1 cup red wine

1 beef bouillon cube

4 Idaho potatoes cut in large cubes

3 carrots, sliced

3 celery stalks, chopped

1 large can of whole tomatoes chopped

Worcestershire sauce to taste

Salt to taste

Pepper to taste

Directions:

1. Brown beef, and add to large stew pot.

2. Add all ingredients at once, and cook on low simmer for 2-1/2 to 3 hours (or until you can pierce potatoes easily with a fork). Feel free to add any leftover vegetables from refrigerator such as corn, cauliflower, green beans, okra. Serve with corn bread.

Recipe from TV guide

Chicken Divine

Serves: 4

Ingredients:

1 lb fresh broccoli or 10oz frozen cooked and drained

1-1/2 cup cooked chicken skinless/boneless chicken breast

1 can cream of mushroom soup

1/3 cup milk

½ cup shredded cheddar cheese

4 Tbs fine breadcrumbs

2 Tbs melted butter

Directions:

1. Preheat oven 450 degree

2. Grease 10x6 pan

3. layer broccoli, chopped chicken

4. Mix soup, milk and ¼ cup cheese and pour over the chicken and broccoli.

5. Mix bread crumbs w/ melted butter. Pour remaining ¼ cup cheese on top.

6. Bake 15 minutes.

Recipe from Mary Koziol

Slow Cooker Turkey Chili

Serves 4-6

Ingredients:

1-1/4 lb lean ground turkey

1 large onion, chopped

1 garlic clove, minced

1-1/2 cups frozen corn kernels

1 red bell pepper, chopped

1 green bell pepper, chopped

1 28oz can crushed tomatoes

1 15oz can black beans, rinsed and drained

1 8oz can tomato sauce

1 1.25oz package chili seasoning mix

½ tsp. salt

Directions:

1. Cook first 3 ingredients in a large skillet over medium high heat, stirring until turkey crumbles and is no longer pink; drain. Spoon mixture into a 5-1/2 qt slow cooker; stir in corn and next 7 ingredients until well blended.

2. Cook at high 4-5 hours or at low 6-8 hours. Serve with desired toppings.

Recipe from Southern Living

Beef with Peppers

Serves 4

Ingredients:

1 lb beef flank or boneless sirloin steak

1 Tbs vegetable oil

1 tsp cornstarch

½ tsp salt

Dash pepper

3 Tbs black bean sauce

1 green bell pepper chopped

1 red bell pepper

Chopped

2 Tbs vegetable oil

2 Tbs vegetable oil

2 tsp finely chopped ginger

2 tsp finely chopped garlic

1 tsp sugar

Directions:

1. Trim fat from beef steak; cut beef with grain into 2 inch strips. Cut strips across grain into 1/8 inch slices.

2. Toss beef, 1 Tbs vegetable oil, the cornstarch, salt and pepper in medium glass or plastic bowl. Cover and refrigerate 30 minutes.

3. Heat wok or 12 inch skillet until very hot. Add 2 Tbs vegetable oil; rotate wok to coat side. Add beef; stir-fry about 2 minutes or until beef is brown. Remove beef from wok.

4. Heat wok until very hot. Add 2 Tbs vegetable oil; rotate wok to coat side. Add bean paste, ginger and garlic; stir fry 30 seconds, Add bell peppers, beef and sugar; stir fry 1 minute. Serve with hot cooked rice.

Recipe adapted from Betty Crocker Easy Chinese

RECIPES: December 2, 2011
**See the following post for the shopping list for this week’s recipes**

Pork chops with creamy mushroom sauce

Serves: 6
*This recipe calls for a covered clay baking pot. I believe a covered dutch oven will also work.*

Ingredients:

1/2 cup dried porcini mushrooms (about 1/2 oz.)**
1/2 cup boiling water
6 cups sliced cremini mushrooms (about 1 lb.)
1/2 cup chopped onion
3 TBS chopped fresh or 1 TBS dried rubbed sage
1 garlic clove, minced
6 (4 oz.) boned center-cut loin pork chops (about 1/2 inch thick)
1/2 cup evaporated low-fat milk
1/2 cup chicken broth
3 TBS all-purpose flour
1 TBS cornstarch
1 tsp salt
1/8 tsp black pepper


Directions:
1. Immerse top and bottom of a 3-quart clay cooking pot in water for 10 minutes. Empty and drain well.


2. Combine the porcini mushrooms and boiling water; cover and let stand for 30 minutes. Drain porcini in a colander over a bowl, reserving liquid. Chop porcini. Combine reserved liquid and half of the chopped porcini. Combine remaining porcini, cremini mushrooms, onion, sage and garlic in the bottom of the prepared clay pot. Arrange pork chops over mushroom mixture. Combine reserved liquid, porcini, milk, broth, flour, cornstarch, salt and black pepper in a small bowl; stir with a whisk. Pour milk mixture over pork; cover with top of clay pot.


3. Place clay pot in a cold oven and set to 450°. Bake for 1 hour. Carefully remove clay pot from oven; remove top. Stir the pork mixture. Cover and return to oven and bake an additional 30 minutes. Remove from oven; let stand 10 minutes.


**If dried porcini are unavailable, replace with an extra 1/2 cup of fresh mushrooms.


Adapted recipe from Cooking Light magazine




Steakhouse Chili
Serves: 4

Ingredients:
1 TBS olive oil
4 slices lean, smoky bacon, finely chopped
2 lbs. ground sirloin beef
1 large onion, finely chopped
3 garlic cloves, finely chopped
4 TBS chili powder
salt and pepper
1 (15 oz.) can tomato sauce
1 (15 oz.) can kidney beans, drained and rinsed
1/3 cup Worcestershire sauce
1/4 cup dark brown sugar
2 TBS hot pepper sauce
2 cups beef stock
sour cream, for topping
1/2 cup finely chopped flat-leaf parsley, for topping (optional)


Directions:
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the bacon and cook until the fat renders, about 2 minutes. Add the beef and cook until browned, 8 to 10 minutes. Drain all but 1 TBS of fat.Add the onion and cook until softened, about 5 minutes. Add the garlic and chili powder, a little salt and lots of pepper.


2. In a bowl, stir together the tomato sauce, Worcestershire sauce, brown sugar and hot sauce. Stir into the chili. Stir in the beef stock and bring to a boil, then lower the heat and cook until thickened, 6 to 7 minutes (this is a thinner chili than most, so it will not be thick).


3. Serve the chili in bowls. Top with with the sour cream and parsley. Frito's are another fantastic addition.


Adapted recipe from Everyday with Rachael Ray Magazine




Fish Fry (v)
Serves: 4

Ingredients:
Vegetable or canola oil for frying
12 (4 oz.) cod, haddock or firm white fish fillets (we like perch and walleye)
2 tsp Old Bay Seasoning
1 cup McCormick Beer Batter or Tempura Seafood Batter Mix
3/4 cup ice water


Directions:
1. Heat the oil in a large heavy skillet or saucepan, filling no more than 1/3 full. Heat to 375°F over medium heat. 


2. Cut the fish into 1" x 4" pieces and season with Old Bay. Stir together the batter mix with ice water until thoroughly combined. Lightly coat the fish in the seafood batter and carefully slide it in the hot oil in batches. Fry for 3-5 minutes, or until golden brown, keeping an eye on the temperature.


3. Remove fish with a slotted spoon and let rest on paper towels to drain.


Recipe from The Belly Fat Cure by Jorge Cruise






Beef and scallion roll-ups
Serves: 4


Ingredients:
2 bunches scallions, cut into slivers
1 red bell pepper, julienned
1 seedless cucumber, peeled, seeded and julienned
1/3 cup beer
1/4 cup soy sauce
2 TBS sugar
12 thin slices deli roast beef 
1 TBS vegetable oil
Cooked white rice, for serving
Chopped cilantro for garnish


Directions:
1. In a medium saucepan of boiling water, cook the scallions and red pepper for 30 seconds; drain. In a bowl, whisk together beer, soy sauce and sugar; set aside.


2. Take a slice of roast beef; season with salt. Lay a small cluster of scallion, cucumber and red pepper slivers on the bottom edge of each slice and roll tightly to form a log; secure with a toothpick along the length of the roll. Repeat with remaining beef. using a basting brush, coat the logs with the reserved beer sauce; let stand for 10 minutes.


3.Meanwhile in a large skillet, heat the oil over medium-high heat. add the beef rolls (reserve the sauce) and cook, turning until the sides are brown, about 5 minutes. Transfer to a plate. Add the reserved beer sauce to the skillet and simmer until syrupy, about 2 minutes.


4. Remove toothpicks from the beef rolls; discard. Cut the rolls into quarters. Top with sauce. 


5. Top the cooked rice with the cilantro and serve with the roll-ups.


Adapted recipe from Everyday with Rachael Ray magazine




Chorizo-leek crepes with sour cream and chives
Serves: 4
*Don't be scared off by the idea of making crepes. They are incredibly easy. However, you can purchase pre-made crepes instead.*


Ingredients:
1/2 cup all-purpose flour
1/2 cup milk
1/4 cup lukewarm water
2 large eggs
1 TBS olive oil or melted butter, plus 1 TBS olive oil
1/2 tsp salt
1-1/2 cup leeks, white and light green parts only, thinly sliced and washed**
2 cups chorizo sausage, cooked and drained, or andouille sausage finely diced
1/2 cup sour cream
1/4 cup minced fresh chives


Directions:
For crepes: 
1. In a blender or food processor, combine flour, milk, water, eggs and 1 TBS olive oil or melted butter, and salt. Puree or blend until smooth. Pour batter into a pitcher or container with a pouring lip. Cover with plastic and refrigerate for at least 30 minutes.


2. For each crepe, add 2 TBS batter to a 6"-8" round non-stick pan. Life the pan off the heat and tilt and rotate it so that the batter forms an even, very thin layer. Cook until the top is set and the bottom is golden (about 30 seconds to 1 minute). Using your finger tips, flip the crepe and cook 30 seconds until second side is lightly browned. Transfer crepe to layers of waxed paper and repeat with remaining batter. Extra crepes keep well in the fridge for up to a week wrapped in plastic.


For the chorizo filling:
1. Cut the plastic casing off the chorizo sausage and crumble and brown in a non-stick pan. Remove from pan with a slotted spoon and drain on paper towels. Wipe out pan. Heat the remaining 1 TBS olive oil in the same pan over medium heat. Add leeks and saute 5 minutes, until tender. Add chorizo and heated through. Remove from heat.


2. Fill each crepe with chorizo mixture and garnish with sour cream and chives.


**Best way to clean a leek: Chop off the tough dark green pieces. Slice the remaining piece lengthwise and then horizontally in thin pieces. Fill a large bowl with cold water. Separate and gently place the sliced leeks into the water. Gently agitate the water to allow the sand and dirt to settle to the bottom. Remove the leeks and drain on paper towels.


Adapted recipe from Food Network's Robin Miller




Ham and cheese cannelloni
Serves: 6

Ingredients:
4 TBS unsalted butter
4 TBS all-purpose flour
2 cups heavy cream, or milk
1/2 tsp salt
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1 large egg
1 pkg. egg roll wrappers (available in the refrigerated section)
1/3 lb. thinly sliced deli ham*
1 cup grated Parmesan or Parmigiano-Reggiano cheese


Directions:

1. Preheat the oven to 400°. In a small saucepan, melt the butter over medium heat. Whisk in the flour until smooth. Slowly whisk in the cream or milk and cook, stirring constantly, until thickened, about 5 minutes. Set the sauce aside; then stir in the salt.


2. In a medium bowl, combine the ricotta, mozzarella and the egg.


3. Spread a thin layer of the sauce (about 1-1/2 cups) in the bottom of a baking dish. Arrange an egg-roll wrapper on a work surface. Spread 3 TBS of the ricotta mixture over the wrapper, cover with a slice of ham, then roll up to form a log, jelly-roll style. Repeat with the remaining wrappers and place the cannelloni, seam side down, in a single layer in the baking dish.


4. Spoon the remaining sauce over the cannelloni, top with the Parmesan or cheese and bake for 20 minutes, or until golden brown and bubbly.


*In place of sliced deli ham, chop leftover baked ham and add to the cheese mixture.


Recipe from Everyday with Rachael Ray magazine.


RECIPES: November 25, 2011
**See the following post for the shopping list for this week’s recipes**

Turkey Fried Wild Rice

Serves: 4

Ingredients:

2 Strips thick bacon diced

½ cup diced onion

½ cup diced carrot

½ cup diced celery

1 Tbs minced garlic

¼ cup apple cider

2 Tbs apple cider vinegar or lemon juice

2 cups shredded or chopped roasted turkey

1 cup cooked white rice (cold)

1 cup cooked wild rice (cold)

½ cup dried cranberries

1 Tbsp chopped fresh thyme

Directions:

1. Saute bacon in a large nonstick skillet over medium-high heat until crisp; drain on paper towel-lined plate. Pour off all but 1 Tbs. drippings, increase heat to high. Stir fry onion, carrot, celery and garlic until soft, 3 minutes.

2. Stir in cider, vinegar and turkey; simmer, stirring frequently until liquid has nearly evaporated, about 2 minutes. The mixture should not be completely dry.

3. Stir in both rices, cranberries, and thyme cook until heated through about 2 minutes.

(you can add ½ cup chopped toasted pecans or walnuts to this – I eliminate because of allergies) 

Recipe from Cuisine at Home Specials

Spinach and Egg Noodle Casserole (v)

Serves 6

Ingredients:

2 - 10 to 12 oz packages frozen chopped spinach

Salt and Pepper

1 lb extra wide egg noodles

1 Tbs olive oil

1 medium onion, finely chopped

2 cloves garlic, finely chopped

3 Tbs butter

2 rounded Tbs flour

2 cups whole milk

Freshly grated nutmeg

2 egg yolks

1 cup panko

1 cup shredded Gruyere cheese

½ cup shredded parmesan

Directions:

1. In microwave, defrost the spinach, then wring dry in a clean kitchen towel. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return the noodles to the pot.

2. While the pasta is working, in a medium skillet, heat olive oil 1 turn of the pan, over medium heat. Add the onion and garlic and cook until tender, 8 minutes. Add the spinach, breaking it apart to heat through. Season with salt and pepper remove the pan from the heat.

3. Position an oven rack in the center of the oven and preheat the broiler; While the onion cooks, in a medium saucepan, melt the butter over medium heat. Whisk in the flour for 1 minute, then whisk in the milk,; season with salt, pepper and nutmeg. Cook until thickened, about 5 minutes. In a bowl, whisk a little of the sauce into the egg yolks, then whisk the egg yolk mixture into the sauce in the pan and turn the heat to the lowest setting. In a bowl mix together the panko, gruyere and parmesan.

4. Stir the spinach and sauce into the noodles to combine. Then transfer to a casserole dish or muffin tins. Top with the panko cheese mixture. Broil in the middle of the oven until bubbly and brown, 3 to 5 minutes.

Recipe From Rachael Ray Every Day

Updated Shepherd’s Pie

Serves 6

Ingredients:

1-1/4 lb red potatoes, cut into chunks

3 large cloves garlic, peeled

¾ cup light sour cream

½ cup reduced fat shredded sharp cheddar

1 lb lean ground beef

2 tbs flour

4 cups frozen mixed vegetables (we like the green bean, corn, carrot mix)

¾ cup beef broth

2 tbs ketchup

Directions:

1. Cover potatoes and garlic with water in a large saucepan. Bring to boil on high heat. Reduce heat to low; simmer 20 min. or until potatoes are very tender. Drain; return to saucepan with sour cream. Mash to desired consistency. Stir in ¼ cup of cheddar cheese.

2. Preheat oven to 375., Brown meat in large nonstick skillet. Stir in flour; cook 1 min. Add vegetables, broth and ketchup, continue cooking 5 minutes.

3. Spoon meat mixture into 8 inch square baking dish. Cover with mashed potatoes. Bake 18 minutes. Sprinkle with remaining ¼ cup cheddar cheese. Bake an additional 2 minutes. Or until heated through and cheese is melted.

Recipe from Kraft Foods

Boneless Pork Chops with Garlic/Hoisin sauce

Serves: 4

Ingredients:

4 Boneless Pork Chops

Salt and Pepper

Olive Oil

6 Garlic Cloves, minced

1 tbs olive oil

1 cup chicken broth

½ cup hoisin sauce

3 tabs red wine vinegar

1/8 tsp red pepper flakes

Directions:

1. Salt and pepper the boneless pork chops and place in heated sauté pan drizzled with olive oil. Cook the pork chop about 5 minutes each side ( use meat thermometer to reach 145 degrees. Take out the chops from the pan and rest on a plate.

2. Using the same pan, add the oil and garlic to the skillet and return to medium heat until fragrant, about 30 seconds. Stir in the broth, hoisin, vinegar, red pepper flakes and than accumulated pork juice, scraping up any browned bits, and simmer until thickened, about 7 minutes. Spoon the sauce over the pork before serving.

Recipe adapted from America’s Test Kitchen Family Cookbook

Fajita Steak Chili

Serves 8

Ingredients:

For the fajita seasoning:

2 tsp ground cumin

1 tsp each: paprika, onion powder, dried oregano, and kosher salt

½ tsp each: ground coriander, garlic powder and black pepper

¼ tsp each red pepper flakes, ground ginger and cayenne pepper

4 tbs chili powder

For the Chili

2 Tbs olive oil divided

2 lb. flat ironed steak (or any round type beef) trimmed, cubed, seasoned with salt and pepper

¼ cup tequila or water

2 28 oz cans diced tomatoes

2 green bell peppers, seeded and dices (2 cups)

1 white onion, diced (2 cups)

1 tbs minced garlic

1-1/2 cups beef stock

2 tbs all purpose flour

1 15 oz can black beans, rinsed and drained

2 tbl fresh lime juice

Optional Chili Toppings:

Sour cream

Avocado

Sliced Jalapeno

Shredded Cheddar Cheese

Fritos

Directions:

To make chili in a slow cooker

Stir together ingredients for the Fajita Seasoning, set aside. Heat 1 tbs oil in a soup pot or Dutch oven over medium high heat. Brown half the meat in oil; transfer meat to a 4-6 qt slow cooker. Brown remaining meat in 1 tbs oil and transfer to slow cooker. De-glaze pot with tequila, scraping up flavorful bits form the bottom. Add to slow cooker. Add tomatoes, bell peppers, diced onion, minced garlic and the fajita seasoning to slow cooker. Stir in Beef Stock and Flour; Cover and cook on high for 4 hours. Stir in beans and lime juice before serving; 

To make chili on the stove top:

Make Fajita seasoning brown meat in two batches as directed. Transfer browned meat back to the soup pot. Add tomatoes, bell peppers, diced onion, minced garlic and the Fajita Seasoning. Stir in beef broth and flour; bring to a boil. Partially cover chili; simmer over medium low heat for 1 hour. Stir in beans and lime juice before serving.

Adapted from a Cuisine at Home Recipe

Zucchini-Corn Fritters (v)

Serves: 6-8

 

Ingredients:

1 medium zucchini, coarsely shredded

Kosher salt

1 tbs butter

½ small onion, finely chopped

1 clove garlic, finely chopped

2 ears corn, kernels cut off

½ cup yellow cornmeal

½ cup flour

¼ tsp baking soda

Ground pepper

¾ cup buttermilk

1 large egg

Vegetable oil, for frying 

Directions:

1. Toss the zucchini with ½ tsp salt in a bowl; let stand 10 minutes. Wrap the zucchini in a kitchen towel and squeeze dry.

2. Meanwhile, heat the butter in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until crisp-tender, about 3 minutes. Set aside.

3. Whisk the cornmeal, flour, baking soda, ¾ tsp salt and ¼ tsp pepper in a medium bowl. Whisk the buttermilk and egg in a large bowl, then stir in the corn-onion mixture and zucchini. Add the cornmeal mixture and stir until just combined.

4. Heat about 1/8 inch vegetable oil in a large nonstick skillet over medium heat. Working in batches, scoop scant ¼ cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops. Cook until the fritters are golden brown, 3-4 minutes per side. Drain on paper towels and sprinkle with salt. Serve warm or at room temperature. (You can make the fritters up to 2 hours ahead; reheat in a 375 degree oven on a rack set on a baking sheet.

Recipe from Food Network Magazine

RECIPES: November 18, 2011
**There is no shopping list for these recipes**

Corn Souffle (a.k.a. Scalloped corn)

Serves: 6
This recipe can easily be doubled, but increase the cooking time by 20-30 minutes.

Ingredients:

1 (14.75 oz) can creamed corn
1 (14.75 oz) can corn kernels, drain and reserve the liquid
2 eggs
1/4 cup butter, cut into pieces
milk, enough to add to the corn liquid to make 1 cup
1 corn bread mix, i.e. Jiffy

Directions:
1. Preheat oven to 350°

2. Mix all ingredients, except corn bread mix. Make corn bread mixture and stir in with the other ingredients. Spread into a greased 8x8 dish.

3. Place in oven and bake for about 45 minutes or until browned and set. Stir after 20 minutes to reincorporate the corn bread mix. 

Recipe slightly adapted from Linda Moore (my sister's mother-in-law)




Roasted green beans with mushrooms
Serves: 6

Ingredients:
6 cups quartered cremini mushrooms (about 1 pound)
1 cup thinly sliced shallots
5 garlic cloves, chopped
1-1/2 lbs. green beans, trimmed
cooking spray
1-1/2 TBS canola oil
1 TBS chopped fresh thyme
1/2 tsp freshly ground black pepper
3/4 tsp salt


Directions:
1. Preheat oven to 450°


2. Combine first 4 ingredients on a jelly roll pan coated with cooking spray. Drizzle with oil; sprinkle with thyme and pepper. Toss well to coat. Bake for 30 minutes or until beans are lightly browned. Sprinkle with salt and toss to combine.


Recipe from Cooking Light magazine






Turkey Tetrazzini
Serves: 6
Makes great leftovers of leftovers too!


Ingredients:
2 TBS vegetable oil
1 shallot, chopped
1 garlic clove, minced
1 lb. mushrooms, sliced
3 TBS chopped parsley
2 TBS thyme leaves
2 bay leaves
salt and pepper to taste
grated lemon zest
2 cups chicken broth
4 TBS butter
1/4 cup flour
1 egg yolk, lightly beaten
1 cup milk
4 lbs cooked turkey breast, cut in chunks or shredded
1 lb egg noodles, cooked
1/2 cup bread crumbs
1/2 cup grated Parmesan
1/2 cup sliced almonds, toasted (optional)


Directions:
1. Preheat oven to 350°.


2. Coat a skillet with oil and put over medium heat. Add shallot and garlic, cook, stirring until translucent, about 3 minutes. Add the mushrooms and herbs and saute for 3 to 5 minutes until lightly browned. Season with salt and pepper. Transfer the mushrooms to a glass bowl, grate in the zest of a lemon, then cover with plastic wrap to infuse the flavor. Set aside.


3. Heat the chicken broth in a medium saucepan and keep warm over low heat. Melt butter in the skillet and stir in the flour to make a roux. Cook, stirring constantly, for 3 minutes. Whisk in the warm stock and stir vigorously to avoid lumps. Continue for 5 minutes until the sauce is thickened and smooth. Add the egg, milk, reserved mushrooms and turkey. Cook until heated through, do not let boil. Fold in the cooked noodles and mix to combine.


4. Spoon the mixture into a buttered 9x13 inch baking pan and smooth out with a spoon. Sprinkle with bread crumbs and Parmesan. bake until the sauce bubbles and a top crust has formed, 20 to 30 minutes. Garnish with toasted almonds before serving.


Recipe from Tyler Florence






Turkey potpie
Serves: 6
* If you prefer, you can use refrigerated pie dough and skip step #2*


Ingredients:
2 cups chicken stock
5 TBS thyme, divided
1-1/4 cups plus 1 TBS all-purpose flour
2-1/4 tsp kosher salt
1 stick plus 7 TBS chilled unsalted butter
2 large egg yolks
9 oz. red potatoes, cut into 1/2-inch pieces
12 pearl onions, peeled and cut lengthwise if large (or frozen pearl onions)
1 medium leek, white and light green parts, washed and sliced into 1/4-inch thick rounds
2 medium carrots, sliced into 1/4-inch thick rounds
6 oz. mushrooms, quartered if large
1 cup milk
2 TBS chopped flat leaf parsley
zest of 1 lemon
1/2 tsp fresh ground black pepper
1 TBS heavy cream


Directions:
1. Preheat oven to 375°.


2. Combine 1 cup flour, 1/4 tsp salt and 1 TBS thyme leaves in a bowl of a food processor. Add 10 TBS chilled butter, cut into small pieces, and pulse until mixture resembles coarse meal. While food processor is running, add 3 TBS of ice water and 1 egg yolk, and process until the dough holds together. Turn the dough out onto plastic wrap, flatten into a circle and wrap well. Refrigerate at least 1 hour.


3. Melt the remaining 5 TBS butter in a large skillet over medium-high heat. Add red potatoes and pearl onions; cook stirring occasionally, about 5 minutes until potatoes start to turn golden. Add leek, carrots, and mushrooms; cook 5 minutes more. Add remaining 1/4 cup plus 1 TBS flour, and cook, stirring for 1 minute. Stir in the chicken stock and the milk, and bring to a simmer. Cook until thick and bubbly, stirring constantly, 2 to 3 minutes. Add the turkey pieces, parsley, the remaining 2 TBS thyme, the lemon zest, remaining 2 tsp salt and the pepper; transfer to an ovenproof casserole. Set aside.


4. Roll out the dough until it is 1/4-inch thick, and transfer to a baking sheet. Transfer to the refrigerator and allow to chill 15 minutes. In a small bowl, whisk together the remaining yolk and heavy cream to make an egg wash. Working quickly, place the dough over the top of the chicken mixture, and tuck the extra dough around the edges. Cut slits on the top to allow the steam to escape. Brush with the egg wash, and place on a baking sheet. Bake until crust is golden, 35 to 40 minutes.


Slightly adapted from The Martha Stewart Living Cookbook




Raleigh Tavern Bakery Apple Pie
*Again, refrigerated store-bought pie dough also works well.*

Pastry ingredients:
3 cups all-purpose flour
1 tsp salt
1 cup shortening (up to 1/4 of which may be butter)
1 egg, lightly beaten
1/2 cup very cold water


Pastry directions:
Combine the flour and salt. Cut in the shortening with knives or a pastry blender until the mixture is mealy. add the beaten egg and 1/4 cup water. Gradually add the remaining water if necessary to make a soft pastry. Chill well. Roll out the pastry 1/8 inch thick on a floured surface.


Apple filling ingredients:
7 to 8 tart apples, peeled and thinly sliced
1 TBS lemon juice
3/4 to 1 cup sugar
2 TBS flour
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/8 tsp mace
1 to 2 TBS butter


Filling directions:
1. Preheat oven to 400°.

2. Sprinkle the apple slices with the lemon juice. Combine the sugar, flour. cinnamon, nutmeg, cloves and mace. Add the apple slices and mix gently until they are well-coated. Fill the pastry lined pie plate with the apple mixture. Dot with the butter. Add the top crust. Press the edges together firmly, flute and slash vents in the center of the crust. Dust with sugar for sparkle if desired. Bake for 50 to 60 minutes or until apples are done and the crust is golden brown.


This is a 20th century adapted recipe from a 1796 cookbook. You can find this pie at the Tavern in Williamsburg, Virginia.


Brown Sugar Pound Cake
Serves: 12
This cake smells and tastes like caramel!

Ingredients: 
cooking spray
3 TBS dry breadcrumbs
3 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
3/4 cup butter or stick margarine, softened
2 cups packed light brown sugar
1 TBS vanilla extract
3 large eggs
1 cup milk
1 TBS powdered sugar

Directions:
1. Preheat oven to 350°


2. Coat a 10-inch tube pan with cooking spray, and dust with the breadcrumbs.


3. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder and salt in a bowl; stir well with a whisk. Beat the butter in a large bowl at medium speed of a mixer until light and fluffy. Gradually add brown sugar and vanilla. Beating until well-blended. Add eggs, 1 at a time, beating well after each addition. add flour mixture alternately with milk, beating at low speed, beginning and ending with the flour mixture.


4. Spoon batter into prepared pan. Bake for 1 hour and 5 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on a wire rack. Sift powdered sugar over top of cake.


Recipe from Cooking Light magazine





RECIPES: November 11, 2011
**See the following post for the shopping list for this week’s recipes**

Chicken & Rice Casserole

Serves: 6

Ingredients:

1 package Uncle Ben’s long grain and wild rice (original seasoning)

1 can cream mushroom soup

1 can cream celery soup

1 can chicken and rice soup

2-4 large boneless, skinless chicken breasts (cut into 1 inch cubes)

¾ cup white wine

¼ cup butter/margarine (melted)

¼ cup parmesan cheese

Directions:

1. Grease 9x13 baking dish, put rice and seasonings raw in the bottom stir to distribute evenly.

2. Combine all soups and wine, pour half over rice, next layer chicken pieces on top. Pour last half of soup/wine sauce over the chicken, sprinkle with parmesan and drizzle with melted butter/margarine.

3. Bake at 275 degrees uncovered for 3 hours or 1-1/2 hour at 350 degrees. 

Adapted from friend Julie’s recipe

Slow Cooker Steak and Pasta Soup

Serves 5

Ingredients:

1 lb boneless beef round steak, cut into ½ inch cubes

1 jar (26-28 oz) marinara sauce (or your own homemade)

2-1/2 cups water

1 package (9oz) refrigerated cheese-filled ravioli

½ cup grated parmesan cheese

Directions:

1. In a 3-1/2 to 4 quart slow cooker, mix beef, marinara sauce and water.

2. Cover; cook on low heat setting 8-10 hours.

3. Stir in ravioli, Increase heat setting to high. Cover; cook 20-30 minutes until ravioli are tender. Sprinkle individual servings with cheese.

Recipe from Betty Crocker

Chicken & Dumplings

Serves 4

Ingredients:

3 cups shredded rotisserie chicken

1 (10-3/4 oz) can cream of chicken soup

1 cup chicken broth

1 cup milk

½ tsp dried thyme

¼ tsp ground black pepper

1 cup bisquick baking mix

1/8 tsp ground black pepper

1/3 cup milk

Directions:

1. In a large saucepan, combine chicken, soup, broth, 1 cup milk, thyme, and ¼ tsp pepper. Bring to a boil, stirring occasionally, over medium-high heat.

2. In a medium bowl, combine baking mix, 1/8 tsp pepper, and 1/3 cup milk, stirring just until moistened. 

3. Drop dough, 1 spoonful at a time, into boiling chicken mixture. Reduce heat to low, and simmer, uncovered, 10 minutes. Cover, and simmer 10 minutes longer, or until dumplings are done.

Recipe from Sandra Lee Semi-Homemade

Creamy Spinach Enchiladas (v)

Serves: 6

Ingredients:

1 Tbs margarine or butter

½ cup sliced green onions

1 box (9oz) frozen spinach, thawed, well drained

1 cup ricotta cheese

½ cup sour cream

1-1/2 cups shredded Monterey jack cheese

12 Corn tortillas (6 inch) heated

1 can (10 oz) mild enchilada sauce

Directions:

1. Heat oven to 375 degrees. Melt margarine in large skillet over medium-high heat. Add ½ cup onions; cook and stir 2 minutes or until spinach is thoroughly heated, stirring occasionally. Remove from heat. Stir in ricotta, sour cream and 1 cup of the cheese.

2. Spoon ¼ cup filling down center of each tortilla, roll up. Place seam side down, in an ungreased 13x9 glass baking dish. Pour enchilada sauce evenly over tortillas; sprinkle with remaining cheese.

3. Bake 15 to 20 minutes or until bubbly and thoroughly heated. Sprinkle with sliced green onions. 

Recipe from Pillsbury

Arugula and Prosciutto Pizza

Serves 4

Ingredients:

1 lb pizza dough (Use homemade crust or store bought)

¼ lb prosciutto

1 cup shredded parmesan (large shreds)

3 cups arugula

¼ cup olive oil

½ lemon juiced

Directions:

1. Roll out pizza dough into 4 pizzas, Grill dough for crispness. Or put in grill pan on stove (then it comes out more of a flat bread) Put done dough on cookie sheet and top each with parmesan cheese and bake in 350 degree oven until cheese is melted.

2. Top each pizza with chopped prosciutto and arugula and more parmesan.

3. Combine lemon juice and olive oil and drizzle over pizzas.

My own adapted recipe (the kids love just store bought sauce and mozzarella cheese pizzas)

Macaroni and Cheese with Tomatoes (v)

Serves: 8-10 (you can halve this recipe it makes a lot)

Ingredients:

Salt and Pepper

1 lb elbow macaroni

1 (28 oz) can petite diced tomatoes

6 Tbs butter

½ cup flour

¼ tsp cayenne pepper

4 cups half and half

1 cup chicken broth

4 cups shredded mild cheddar cheese

2 cups shredded sharp cheddar cheese

Directions:

1. Adjust oven to middle position and heat oven to 400 degrees. Bring 4 quarts water to boil in large dutch oven over high heat. Stir in 1 Tbs salt and macaroni and cook until just al dente, about 6 minutes. Drain pasta and return to pot. Pour diced tomatoes with their juices over pasta and stir to coat. Cook over medium high heat, stirring occasionally, until most of the liquid is absorbed, about 5 minutes. Set aside.

2. meanwhile, melt butter in medium saucepan over medium heat until foaming. Stir in flour and cayenne and cook until golden, about 1 minute. Slowly whisk in half and half and broth until smooth. Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until mixture is slightly thickened, about 15 minutes. Off heat, whisk in cheeses, 1 tsp salt, and 1 tsp pepper until cheeses melt. Pour sauce over macaroni and stir to combine.

3. scrape mixture into 13x9 baking dish set in rimmed baking sheet and bake until top begins to brown, 15-20 minutes. Let sit for 10 to 15 minutes before serving.

Recipe from America's Test Kitchen

RECIPES: November 4, 2011

**See the following post for the shopping list for this week’s recipes**

Pork Piccata

Serves: 4

Ingredients:

1/3 cup Italian-seasoned breadcrumbs
4 (4 oz.) boneless center cut loin chops trimmed (about 1/2" thick)
1 TBS olive oil
1/4 cup chopped shallots
1 cup chicken broth
1 TBS fresh lemon juice
3 TBS chopped fresh parsley, divided
2 tsp capers
1 tsp grated lemon rind
1/8 tsp black pepper


Directions:


1. Place the breadcrumbs in a shallow dish. Dredge pork in breadcrumbs. Heat olive oil in a large skillet over medium-high heat. Cook the pork for 2 minutes on each side or until golden brown. Remove pork from pan. Reduce heat to medium. 


2. Add shallots to pan; cook 30 seconds. Stir in broth and lemon juice, scraping pan to loosen the browned bits. Stir in 1-1/2 TBS parsley, capers, rind and pepper; simmer 1 minute. Return pork to pan; cook 3 minutes or until thoroughly heated. Sprinkle pork with 1-1/2 TBS parsley.


Recipe from Cooking Light magazine




Beef Bourguigonne with egg noodles
Serves: 9

Ingredients:
1/3 cup all-purpose flour
2 tsp salt, divided
3/4 tsp freshly ground black pepper, divided
2-1/4 lbs. beef stew meat
3 bacon slices, chopped and divided
1 cup chopped onion
1 cup sliced carrot
4 garlic cloves, minced
1-1/2 cups dry red wine
1 (14 oz) can beef broth
8 cups halved mushrooms (about 1-1/2 lbs.)
2 TBS tomato paste
2 tsp chopped fresh thyme
2 bay leaves
1 (16 oz.) package frozen pearl onions
7 cups hot cooked egg noodles (about 6 cups uncooked)
3 TBS chopped fresh flat-leaf parsley


Directions:


1. Combine flour, 1 tsp salt and 1/4 tsp pepper in a large Ziploc plastic bag. add beef, seal and shake to coat.


2. Cook half of the bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan with a slotted spoon; set aside. Add half of beef mixture to drippings in pan; cook 5 minutes, browning on all sides. Remove beef from pan, cover and keep warm. Repeat procedure with remaining bacon and beef mixture. Remove beef from pan; cover and keep warm.


3. Add chopped onion, sliced carrot, and minced garlic to pan; saute 5 minutes. Stir in red wine and broth, scraping pan to loosen browned bits. Add bacon, beef, remaining 1 tsp salt, remaining 1/2 tsp pepper, mushrooms, tomato paste, chopped thyme, bay leaves, and pearl onions; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Uncover and cook 1 hour or until beef is tender. Discard bay leaves. Serve beef mixture over noodles and sprinkle with parsley.


Recipe from Cooking Light magazine




Spaghetti pie
Serves: 6

Ingredients:
1 pound ground round
1/4 tsp salt
2 (8 oz.) cans tomato sauce with garlic*
1-1/2 cups sour cream
1/2 cup chopped green onions
1/4 cup (2 oz.) cream cheese, softened
4 cups hot cooked spaghetti (about 8 oz. uncooked)
cooking spray
1-1/3 cups (5 oz.) shredded mozzarella cheese


Directions:
1. Preheat oven to 350°


2. Cook meat in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain well and return meat to pan. Stir in salt, pepper, and tomato sauce. Bring to a boil; reduce heat and simmer for 20 minutes.


3. Combine the sour cream, green onions, and the cream cheese in a small bowl and set aside. Place the spaghetti noodles in a deep dish pie plate, or 2-quart casserole dish, coated with cooking spray. Spread the sour cream mixture over spaghetti . Top with meat mixture. Sprinkle with cheese. Cover with foil (spray the foil, so cheese does not stick) and bake at 350° for 25 minutes. Uncover; bake an additional 5 minutes or until cheese is bubbly.


*You can substitute plan tomato sauce and add 1/4 tsp of garlic powder.


Recipe adapted from Cooking Light magazine




Mushroom Frittata (v)
Serves: 4

Ingredients:
1 (8 oz.) package exotic mushroom blend or cremini mushrooms
1/2 cup shredded Parmesan or Parmigiano-Reggiano cheese
1-1/2 tsp chopped fresh thyme or sage
3 large egg whites
2 large eggs
cooking spray 
salt & pepper


Directions:
1. Preheat broiler.


2. Heat an 8-inch ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms to pan; saute 12 minutes or until lightly browned. Place mushrooms in a medium bowl; cool slightly.


3. Wipe pan clean with paper towels. Combine mushrooms, cheese, thyme, 1/4 tsp freshly ground black pepper, 1/8 tsp salt, egg whites and eggs in a medium bowl, stirring well with a whisk.

4. Heat pan over medium heat. Coat pan with cooking spray. add mushroom mixture; cook, covered, for 3 minutes or until almost set. Broil 3 minutes or until egg is set. Cut into 4 wedges.

Recipe from Cooking Light magazine




Out-of-the-park burritos, 3 ways
Serves: 4
There are 3 different versions - only need ingredients for the ones you are making.


Ingredients for all:
1 TBS olive oil
4 good-quality beef hot dogs
4 large flour tortillas


LA Burrito
Ingredients:1 (15 oz.) can black beans
2 tsp hot pepper sauce
1 tsp cumin
1/2 cup shredded monterey jack cheese
1/2 cup salsa verde
juice of 1 lime
1 avocado chopped


NYC Burrito
1 (10-12 oz) bag sauerkraut, drained
1/2 cup beer
1/4 cup brown mustard
1 (15 oz) can barbecue baked beans, drained and warmed
4 oz. Swiss cheese, shredded
1 small onion, chopped


Chicago Burrito
1/4 cup yellow mustard
1/2 tsp celery salt
splash red wine
drizzle olive oil
pepper
1 small head romaine lettuce, shredded
1 tomato, chopped
1 red onion, chopped
1 jalapeno chile, seeded and thinly sliced
1/2 cup dill relish
2 pickle spears

Directions for all
1. In a large skillet, heat a bit of water and the olive oil over medium-high heat. Add the dogs; cook until the skin is crisp.


2. In the same skillet, char the tortillas


Directions for LA Burrito
In a bowl, combine the black beans, hot sauce and cumin. On each tortilla, layer some seasoned black beans, monterey jack cheese, salsa verde, lime juice and salt. Top with some avocado and a hot dog. Wrap up burrito style.


Directions for NYC Burrito
In a medium saucepan, heat the sauerkraut, beer and brown mustard over medium heat to warm through. On each tortilla, layer some baked beans, Swiss cheese, sauerkraut, onion and a dog. Wrap up burrito style.


Directions for Chicago Burrito
In a large bowl, combine the mustard, celery salt, wine and olive oil; season with salt and pepper. Add the lettuce, tomato, red onion and jalapeno; toss. layer each tortilla with some salad, dill relish, a pickle spear and a dog. Wrap up burrito style.


Recipe from Everyday with Rachel Ray magazine





Crispy Chicken with rosemary-lemon salt
Serves: 4
The salt mixture should be used sparingly and to your taste. Do NOT use all in one recipe. This can be served as-is for the kids and placed atop a salad for adults.


Ingredients:
Vegetable oil

Salt:

1 (6-inch) sprig fresh rosemary
1/4 cup kosher salt
zest of 1/2 lemon


Chicken:
1 pound chicken tenders, cut into 2-inch pieces
2 cloves garlic, minced
1-1/2 TBS chopped fresh rosemary
zest of 1/2 lemon
1/4 tsp fresh ground black pepper
1/2 cup fine cornmeal or instant polenta


Directions for the salt:
Heat 1/4 inch oil in a large, high-sided skillet over medium-high heat (the oil is hot enough when a pinch of cornmeal sizzles when added to the pan). Add the rosemary sprig and fry for 30 seconds until crisp. Using tongs, remove the rosemary sprig and drain on paper towels. Remove the leaves and finely chop to yield 1 TBS. Place the rosemary, salt and lemon zest in a small bowl. Mix with a fork until combined. Set aside.


Directions for the chicken:
In a medium bowl, mix together the chicken, garlic, rosemary, lemon zest and pepper. Add the cornmeal and toss until the chicken is coated. Add 1/2 the chicken to the same skillet used to cook the rosemary sprig and fry until golden and crispy, 2-3 minutes on each side. Drain on paper towels. Repeat with the remaining chicken. Sprinkle with the rosemary-lemon salt (to taste) and serve.


Recipe adapted from Giada De Laurentiis






Sausage rolls
Serves: 4

Ingredients:
3/4 lbs Italian sausage links, casings removed
1/2 cup (1 oz.) fresh breadcrumbs
1/2 red bell pepper, finely chopped
1 sheet frozen puff pastry, thawed but chilled
1 egg beaten

Directions:
1. Preheat oven to 400°. Line a rimmed baking sheet with parchment. Crumble the sausage into a bowl. Stir in the breadcrumbs and chopped bell pepper. Divide the mixture in half and form each into an 11-inch long log; refrigerate.

2. Line a work surface with a 16-inch length of parchment. Set the sheet of cold puff pastry on top and roll out into an 11-inch square. Cut the pastry in half. Lay a sausage log down the center of each strip. Brush the long sides with some of the egg. Wrap the sausage in the pastry; press the seam to seal, but do not seal the short ends. Transfer to the baking sheet seam side down.

3. Brush the tops with the remaining egg and refrigerate for 15 minutes. Bake until puffed and golden, 25 to 30 minutes. Let rest 10 minutes; quarter each roll crosswise for a total of 8 pieces.

Recipe from Everyday with Rachael Ray magazine 



Recipes: October 28, 2011

**See the following post for the shopping list for this week’s recipes**

Chicken with Balsamic Jam Sauce

Serves: 4

Ingredients:

4 Boneless, Skinless Chicken Breast:

Salt

Pepper

3 Tbs Olive Oil

½ C Chicken Broth

¼ C Balsamic Vinegar

¼ C Red Raspberry Jam (or any jam/marmalade you have)

2 Tbs Corn Starch

3 Green Onions (chopped)

Directions:

1. Heat olive oil in large skillet, salt and pepper chicken breast then cook for 5-6 minutes on each side till browned.

2. Mix together the chicken broth, vinegar and jam in a small bowl, pour over chicken in pan and add green onion.. Cook down for 5 minutes, if not thick enough then add some cornstarch.

Slow Cooker Pot Roast

Serves: 4-6

Ingredients:

2 (2-1/4 to 2-1/2 lb) eye of round roasts, trimmed

2 tsp. salt

1 tsp ground black pepper

1 Tbs vegetable oil

1 (1 lb) package baby carrots

1 (14.5oz) can petite diced tomatoes

1 C chopped celery

1 C beef broth

½ C dry red wine

4 garlic cloves, chopped

1 tsp dried thyme leaves

Directions:

1. Rub roasts evenly with 2 tsp salt and 1 tsp pepper.

2. Brown roasts on all sides in hot oil in a dutch oven over medium high heat (about 10 minutes). Place roasts, side by side, in a 6 qt slow cooker. Add carrots and remaining ingredients.

3. Cook, covered, on low 10-12 hours or until tender. Remove roasts from slow cooker; shred 1 roast, and serve with 2 cups vegetable and gravy mixture. Shred remaining roast. Store remaining roast and 2 cups vegetable and gravy mixture in separate airtight container in refrigerator up to 3 days or freeze up to 2 months. ( Use the spare for Cheese-steak Style Sandwiches later in the week

Recipe from Southern Living

Spinach and Ricotta Dumplings (v)

Serves: 4

Ingredients:

1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry

1-1/2 C whole-milk ricotta cheese

1 C grated parmesan cheese

6 Tbs flour plus more for rolling

2 large eggs

Pepper

Pinch of nutmeg

2 C prepared Marinara Sauce

2 Tbs butter, cut into pieces

Crusty Bread for serving

Directions:

1.Bring a large, wide pot of salted water to a simmer. Put the spinach in a large bowl and separate it with your hands. Add the ricotta, ¾ cup parmesan, the flour, eggs. ¾ tsp salt, ¼ tsp pepper and the nutmeg. Mix with a fork to form a slightly sticky dough.

2. Spread some flour on a plate. Scoop out heaping Tbs of the spinach –ricotta mixture and roll into about 24 loose balls using floured hands. Gently roll the balls in the flour.

3. Bring the marinara sauce to a simmer in a large skillet over medium heat. Whisk in the butter.

4. Meanwhile, gently lower the dumplings into the simmering water and cook until they rise to the surface and are firm, about 5 minutes. Remove the dumplings with a slotted spoon, letting the water drain off, and add to the sauce. Gently toss to coat, then transfer to plates and sprinkle with the remaining ¼ cup parmesan. Serve with bread an a salad..

Recipe from Food Network Magazine

Pumpkin French Toast (v)

Serves: 6

Ingredients:

12 slices of Texas Toast

1 C milk

½ C cream

3 Eggs

½ C Canned Pumpkin

¼ C brown sugar

1 tsp Vanilla

¼ tsp Nutmeg

1 tsp Cinnamon

Pinch Salt

3 Tbs Butter/Margarine

Directions:

1. Mix all the ingredients together except bread and butter in a large dish.

2. Place each piece of toast in dish and coat both sides with the egg/milk mixture. Put in an 8x13 pan. Let sit for ½ hour.

3. Melt ½ Tbs of butter at a time in a large skillet and then cook toast on each side. Serve with maple syrup or powdered sugar.

Recipe adapted from the Chew TV Show

3 Cheese & Chicken Bake

Serves 6

Ingredients:

1 container (15 oz) ricotta cheese

1/3 c grated parmesan cheese

2 c shredded mozzarella cheese

2 large eggs

¼ c milk

2 Tbs olive oil

1 lb boneless/skinless chicken breasts cut into chunks

1 red bell pepper

1 yellow bell pepper, thinly sliced

1 large onion thinly sliced

¼ c white wine vinegar

1 lb hot cooked bow tie pasta

Directions:

1 Preheat oven to 350. In medium bowl, combine ricotta, parmesan,1 cup mozzarella, eggs and milk and set aside.

2. Season chicken with salt and pepper. In 12 inch skillet, heat oil over medium high heat and cook chicken, stirring occasionally, 6 minutes or until no longer pink. Remove chicken, set aside.

3. In same skillet, over medium high heat cook onion and peppers, stirring occasionally, 8 minutes or until onions are golden brown and peppers are very tender. Stir in vinegar and boil 1 minute. Stir in chicken and toss mixture with hot cooked pasta

4. In lightly greased 13x9 inch baking dish, spoon ½ of the pasta mixture; evenly top with ricotta mixture, then remaining pasta mixture. Sprinkle with remaining 1 cup mozzarella cheese.

5. Cover with foil and bake 25 to 30 minutes or until heated through

Recipe from an old Sorrento AD

Beef Potpie Wedges

Serves 4

Ingredients:

2 Tbs Olive Oil

1 (2/3)pound piece skirt steak thinly sliced on an angle and cut into pieces

2 Tbs butter

8 white mushroom caps, sliced

1 small onion, finely chopped

1 clove garlic, finely chopped

1 Tbs flour

½ c beef stock

½ c frozen peas

2 Tbs Worcestershire sauce

Salt and pepper

1 pkg (2 pieces) prepared piecrust

1 egg, lightly beaten

Directions:

1 Preheat oven to 425. In a medium skillet, heat the olive oil over medium high heat. Add the steak and cook until browned, 5 minutes. Transfer to a plate. Add the butter to the skillet to melt, then add the mushrooms and cook for 2 minutes. Add the onion and garlic and cook until softened, about 5 minutes. Sprinkle in the flour and cook, stirring for 1 minute. Stir in the beef stock, peas and Worcestershire sauce. Return the meat to the pan and cook until the sauce thickens and the peas heat through, 2 to 3 minutes. Season with salt and pepper; remove from the heat.

2. Unroll the piecrusts and halve them. Divide the cooled meat among the 4 piecrust pieces, place a mound on 1 side of each piece leaving a small border. Brush the edges of each piecrust piece with some of the egg. Fold the pastry over to enclose the filling, pressing down on the edges, crimp with a fork. Brush the tops of the dough with more of the egg and transfer the pies to a parchment lined baking sheet. Bake until golden brown, about 10 minutes.

Recipe from Rachael Ray

RECIPES: October 21, 2011

**See the following post for the shopping list for this week’s recipes**

Shrimp Tacos (v)

Serves: 4

Ingredients:
1/2 cup sour cream
3 TBS mayonnaise
3 TBS milk
1/2 tsp ground cumin
1-1/2 lbs. large shrimp, peeled and deveined
3 TBS butter, melted
2 large garlic cloves, minced
4 limes, cut into quarters
salt
8 6-inch soft tortillas
2 to 3 cups finely shredded green or napa cabbage
bottled green tomatillo sauce


Directions:
1. Heat grill or grill pan to medium-high heat. In a small bowl, whisk together the sour cream, mayonnaise, milk and cumin. Set aside.

2. Skewer the shrimp. In a small bowl, combine the butter and garlic. Brush the shrimp with the garlic butter.

3. Place shrimp on grill/grill pan with the limes. Cook for about 4 minutes on each side or until the shrimp are opaque and the limes are browned.


4. Remove from grill and lightly salt the shrimp.


5. Grill the tortillas for 30 seconds each side or heat wrapped in a paper towel in the microwave.


6. Pull the shrimp off the skewers; divide evenly among tortillas. Top with the cabbage, sour cream sauce, tomatillo sauce and a squeeze of grilled lime.


Recipe from Real Simple


Bratwurst with creamy apple compote
Serves 4

Ingredients:
2 TBS unsalted butter
1 TBS vegetable oil
1 medium onion, sliced
2 Golden Delicious apples, peeled, cored and thinly sliced
1 bay leaf
8 pre-cooked bratwurst 
1 cup dry white wine 
2/3 cups heavy cream
1 TBS cider vinegar
1 TBS packed brown sugar

Directions:
1. Preheat broiler.


2. Heat butter and oil in a skillet over medium-high heat until foam subsides, then cook onion and apples with bay leaf, 1/2 tsp salt and 1/4 tsp pepper, stirring once or twice, until golden brown, about 6 minutes.


3. Meanwhile, split cooked bratwurst lengthwise (not all the way through) and open up. Lightly brush cut sides of bratwurst with additional oil and transfer to a shallow baking pan (split sides up).


4. Add wine to apple mixture, then simmer, covered, until apples are tender, 6-8 minutes. Remove lid and briskly simmer until liquid is reduced by 1/3, about 2 minutes.


5. While apples simmer, broil bratwurst 4-5 inches from heat until browned, about 6 minutes.


6. Stir cream, vinegar and brown sugar into apple mixture and briskly simmer until slightly thickened, about 2 minutes. Discard bay leaf and serve apple compote over bratwurst.


Recipe from Gourmet Magazine




Creamy Chicken Apple Chili
Serves 8


Ingredients:
1/4  cup olive oil
2 lbs. chicken tenders, cut into 1/2-inch thick slices
4 tsp chili powder
2 tsp ground cumin
salt and pepper
2 apples, cut into 1/2-inch cubes
1 onion, chopped
4 TBS butter
1/4 cup flour
2 cups chicken broth
3/4 cup milk
2 (15 oz) cans pinto or white beans, rinsed
2 cups shredded monterey jack cheese
Toasted tortillas or tortilla chips, for serving
Chopped scallions, for serving


Directions:
1. In a large Dutch oven, heat 2 TBS olive oil over medium-high heat. Add the chicken, chili powder and cumin. Season with salt and pepper and cook, stirring, for 5 minutes; transfer to a bowl.


2. In the same pot, heat the remaining olive oil. Add the apples and onion and cook, stirring, until softened, 6 minutes; add the chicken.


3. In the same pot, melt the butter over medium-low heat. Whisk in the flour for 1 minute; whisk in the chicken broth and milk until thickened, 3 minutes. Stir in the chicken-apple mixture and beans, bring to a simmer, then stir in the cheese. Serve with the tortillas and scallions.


Recipe from Everyday with Rachel Ray magazine


Chicken Paprikash
Serves 7
*Grab a rotisserie chicken for this meal to save time*


Ingredients:
1 TBS butter or margarine
3 cups diced onion
1/2 cup diced green bell pepper
2 garlic cloves, minced
4 cups chopped cooked chicken
1-1/2 cups diced plum tomato
1/2 cup diced smoked ham (leftovers from earlier this week work)
2 TBS all-purpose flour
2 tsp paprika
1/4 tsp salt
1/8 tsp pepper
1 bay leaf
1 (10.5 oz) can chicken broth
1 cup uncooked egg noodles
1/2 cup sour cream


Directions:
1. Melt margarine in a Dutch oven. Add onion, bell pepper and garlic; saute over medium heat 10 minutes or until tender. Add chicken, tomato and ham; saute 5 minutes. Stir in flour, paprika, salt, pepper and bay leaf.


2. Add broth, bring to a boil. Reduce heat and simmer, uncovered, 15 minutes. Discard bay leaf. Stir in noodles; cover and cook 15 minutes or until noodles are tender. Remove from heat and stir in sour cream. Cook over low heat 5 minutes or until thoroughly heated.


Recipe from Cooking Light magazine.




Apple Cider-Glazed Pork Tenderloin
Serves 12 (can easily be cut in thirds to make 4 servings)
*adjust shopping list for a smaller serving size*


Ingredients:
2 TBS dried rosemary, crushed
1 TBS minced ginger
1 TBS grated orange rind
1 TBS olive oil
1/2 tsp salt
1/4 tsp pepper
6 garlic cloves, minced
3 (1 lb.) pork tenderloins, trimmed
3 cups apple cider
3 whole cloves
2 bay leaves
1 cup chicken broth


Directions:
1. Combine first 7 ingredients (rosemary through garlic); rub evenly over pork. Place pork in a dish; cover and chill 1 hour.


2. Combine cider, cloves and bay leaves in a large skillet; bring to a boil over medium-high heat. Cook until reduced to 1-1/2 cups (about 10 minutes). Add broth; bring to a boil. Add pork; cover and simmer 20 minutes or until done. Remove pork from pan. Bring cooking liquid to a boil. Cook until reduced to 3/4 cup (about 8 minutes). Strain cooking liquid through a fine sieve into a bowl; discard solids. Spoon liquid over pork. Cut pork into thin slices.


Recipe from Cooking Light magazine





Recipes: October 14, 2011

**See the following post for the shopping list for this week’s recipes**

Beef Stroganoff with Parsley Noodles (CROCKPOT)

Serves: 4

Ingredients:

For Stroganoff:

16 oz boneless beef sirloin steak, cut into cubes

1-1/2 tsp salt, divided

1-1/2 tsp pepper divided

4 Tbs flour

4 Tsp olive oil

1 cup beef broth

4 Tbs Sherry

4 cups mushrooms halved

1 med onion cut into thin wedges

2 tsp minced garlic

1 tsp dried thyme

16 oz sour cream

4 tsp Dijon mustard

For Noodles:

8 oz dry wide egg noodles

4 Tbs minced fresh parsley leaves

2 Tbsp butter

Directions:

1. Toss together beef, ½ tsp salt and ½ tsp pepper in a bowl. Add flour, tossing to coat meat.

2. Heat oil in a sauté pan over medium heat. Add meat; brown on all sides. Transfer meat to a 1-1/2 to 2-qt slow cooker. Deglaze the saute’ pan with broth and sherry, scraping up brown bits; pour over meat in slow cooker.

3. Add mushrooms, onion, garlic, thyme, remaining salt and pepper to the slow cooker; stir to combine.

4. Cover; cook until meat is tender, on low heat setting for 4-5 hours

5 Combine sour cream and Dijon. Stir ½ cup of the hot cooking liquid into the sour cream mixture; return mixture to the slow cooker. Turn cooker to high heat setting. Cover; cook until sauce is thickened, about 30 minutes.

6. Cook noodles according to package directions. Drain noodles; toss with parsley and butter. Serve Stroganoff over noodles.

Adapted from Cuisine at Home recipe

Jamaican Jerk Chicken Kebabs with Smoked Sausage

Serves: 4

Ingredients:

For Jerk Glaze:

¼ cup olive oil

Juice of 1 lime

2 Tbs oregano

1 Tbs minced lime zest

1 Tbs onion powder

1 Tbs brown sugar

2 tsp minced garlic

¼ tsp ground cinnamon

¼ tsp cayenne pepper

For the Kabobs:

1 lb boneless, skinless chicken breasts cut into 1 inch pieces

8 oz turkey kielbasa cut into 1 inch pieces

2-3 green bell peppers, cut into 1-inch pieces

Directions:

1. Preheat grill to brush grill rack with oil.

2. Combine oil, lime juice, oregano, lime zest, onion powder, brown sugar, garlic, cinnamon, and cayenne for the glaze in a bowl. Set aside half the glaze for serving with the kebabs.

3. Thread chicken, sausage and bell pepper pieces onto eight 10-inch metal or soaked bamboo skewers.

4. Grill kebabs, covered, until chicken is no longer pink, about 8 minutes. Turn skewers and brush with glaze very 3 minutes during grilling, using remaining glaze. Serve kebabs with reserve glaze.

Adapted from Cuisine Lite recipe

Chili Pork Tenderloin

Serves: 6

Ingredients:

¼ cup honey

2 Tbs chili powder

1 tsp salt

Juice of 1 lime

2 Pork Tenderloins trimmed (1 lb each)

Directions:

1. Preheat grill brush grill with oil.
 
2. Combine honey, chili powder, salt and lime juice in a large plastic bag.
 
3. Add tenderloins to bag and marinate 10-15 minutes.
 
4. Grill pork, covered, flipping and basting with marinade until cooked to an internal temperature of 150 degree, 15-20 minutes. Remove pork from grill, tent with foil and let rest 10 minutes before slicing into 1-1/2 inch thick pieces.

Recipe from Cuisine Lite

Cheesy Meat Loaf Minis

Serves: 6

Ingredients:

½ cup fresh breadcrumbs ( I use white bread with a bit of milk added to make it mushy)

Cooking spray

1 cup chopped onion

2 garlic cloves, chopped

½ cup ketchup, divided

3 oz white cheddar cheese, diced

¼ cup chopped fresh parsley

2 Tbs grated parmesan cheese

1 Tbs Dijon mustard

¾ tsp dried oregano

¼ tsp salt

¼ tsp freshly ground black pepper

1-1/2 lb ground sirloin

1 large egg, lightly beaten

Directions:

1. Preheat oven to 425.

2. Heat a skillet over medium high heat. Coat pan with cooking spray. Add onion and garlic saute’ 3 minutes. Combine onion mixture, bread crumbs, ¼ cup ketchup and remaining ingredients. Shape into 6 (4x2) inch) loaves on a broiler pan coasted with cooking spray; spread 21 tsp ketchup over each. Bake at 425 degrees for 25 minutes or until done.

Recipe from Cooking Light

Chicken Burgers

Serves 4

Ingredients:

1 lb ground chicken

2 green onions finely chopped

¼ tsp salt

¼ tsp pepper

4 Tbs Worcestershire sauce

1 tsp Garlic Powder

2 Tbs Dijon Mustard

Directions:

1 Mix all ingredients together.

2. Form into four patties.

3. Place on grill pan with 2 tbs. olive oil.

4. Cook for 5 minutes on each side till done and golden brown.

My recipe

Hawaiian Chicken

Serves 4

Ingredients:

¼ cup pineapple juice

2 Tbs ketchup

2 Tbs soy sauce

2 garlic cloves, minced

4 skinless, boneless chicken breast halves

Cooking spray

¼ sp salt, divided

¼ tsp black pepper

2 cups hot cooked white rice

¼ cup chopped fresh cilantro

Directions:

1. Combine first 4 ingredients. Reserve ¼ cup marinade, place remaining marinade in a zip lock plastic bag. add chicken to bag; seal. Chill 4 hours.

2. Heat a grill pan over medium heat. Coat pan with cooking spray. Remove chicken from bag; discard marinate in bag. Sprinkle chicken with ½ tsp salt and pepper. Add chicken to pan; baste with 2 Tbs reserved marinade. Cook 6 minutes. Turn chicken over; baste with 2 Tbs reserved marinade. Cook 6 minutes.

3. Combine rice, ¼ tsp salt, and cilantro.

Recipe adapted from Cooking Light

Pappardelle with Corn

Serves 4

Ingredients:

2 ears corn, shucked

5 Tbs butter

3 cups grape tomatoes

2 cloves garlic, minced

½ cup sherry

12 oz pappardelle pasta

½ cup chicken broth

1 small bunch scallions, thinly sliced

½ cup parmesan

Salt and Pepper

Torn Basil for topping

Directions:

1. Bring a large pot of salted water to a boil. Add the corn and cook until slightly tender, about 3 minutes. Remove with tongs, reserving the boiling water. Let the corn cool slightly then cut off the kernels.

2. Melt 2 Tbs butter in a large skillet over medium het. Add the tomatoes, 1 tsp salt and ½ tsp pepper and cook until the tomatoes soften, about 4 minutes. Add the garlic and cook 1 more minute. Add sherry an cook until reduced by half, about 5 minutes.

3. Meanwhile, cook the pappardelle in the corn water as the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Add the chicken broth andd corn kernels to the skillet and bring to a simmer.

4. Add the pasta to the skillet; add the scallions, parmesan, the remaining 3 Tbs butter and ½ tsp salt. Toss to combine, adding the reserved cooking water as needed. Season with salt and pepper. Top with more parmesan and basil.

Recipe adapted from Food Network Magazine

RECIPES: October 7, 2011

Beef & sugar snap pea stir-fry

Serves 4

Ingredients:
3 TBS rice vinegar, divided
2 TBS low-sodium soy sauce, divided
1 (1 lb.) flank steak, trimmed and thinly sliced across the grain
2 tsp sugar
2 tsp hoison sauce
1/4 tsp salt
1/4 tsp crushed red pepper
2 tsp sesame oil, divided
1 cup chopped onion
1 tsp minced ginger
1/2 tsp minced garlic
1 cup chopped red bell pepper
1/2 cup matchstick-cut carrot
8 oz. sugar snap peas
1/3 cup chopped green onions


Directions:
1. Combine 1 TBS vinegar, 1TBS soy sauce, and beef in large bowl. Combine remaining 2 TBS vinegar, remaining 1 TBS soy sauce, sugar, hoison, salt, and crushed red pepper in a small bowl; stir with a whisk.


2. Heat a large nonstick skillet over medium-high heat. Add 1 tsp oil to plan, swirl to coat. Add beef mixture to pan; stir-fry 2 minutes or until done. Place beef mixture in a bowl. Heat remaining 1 tsp oil in pan over medium-high heat. Add onion to pan; saute 1 minute. Add ginger and garlic; saute 15 seconds. Stir in bell pepper, carrot and peas; saute 3 minutes. Add vinegar mixture and beef mixture to pan; cook 2 minutes or until thoroughly heated. Remove from heat; stir in green onions.


Recipe from Cooking Light Magazine




Pigs in ponchos
Makes 8
*For those who do not like heat, eliminate the poblano pepper and step #3 from the recipe.

Ingredients:
8 good quality hot dogs
1 can (16 oz.) vegetarian refried beans
1 large poblano chile pepper
16 flour tortillas (8"), heated to soften slightly
1-1/2 cups homemade or store bought salsa verde
yellow mustard, jalapeno mustard, or honey mustard
2-1/2 cups shredded monterey jack cheese
cooking spray


Directions:
1. Preheat outdoor grill or indoor grill pan to medium-high heat

2. Parboil the hot dogs for a few minutes to heat through. In a medium saucepan, heat the beans over medium heat (or cover and heat in microwave on high for 3 minutes), adding a little water to thin slightly.

3. Meanwhile, grill the poblano (or cook over an open flame on the stove top or under the broiler) until evenly charred. Transfer to a bowl, cover and let cool, then peel and slice.

4. Make the ponchos: Top each of 4 tortillas with a thin layer of salsa verde, a swirl of mustard, a few slices of poblano and lots of cheese, then cover with another tortilla. Spread the top tortilla with some beans and set a dog at one end. Wrap and roll up the tortilla stack around the dog; repeat with the remaining ingredients. Spray the ponchos with cooking spray and grill for a few minutes to brown and crisp the tortillas.


Recipe from Everyday with Rachel Ray Magazine




Herbed Stuffed Chicken Breasts
Serves 4

Ingredients:
1/4 cup (2 oz.) goat cheese
1/2 tsp chopped fresh rosemary
2 oz. Canadian bacon or smoked ham, finely chopped
4 (6 oz.) skinless, boneless chicken breasts
1/4 tsp salt
1/4 tsp freshly ground black pepper 
cooking spray


1. Heat oven to 400 degrees.


2. Combine first 3 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 3 TBS cheese mixture into each pocket; close opening with a wooden toothpick. Sprinkle chicken evenly with salt and pepper.


3. Heat a large cast iron skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes. Turn chicken over; plan pan in over. bake at 400 for 25 minutes or until chicken is done. Let stand 5 minutes. Discard wooden toothpicks. Cut chicken diagonally into 1/2-inch thick slices. Serve with pan juices and roasted asparagus.


Recipe from Cooking Light Magazine




Spinach, artichoke and tuna tortellini salad (v)
Serves 4

Ingredients: 
1 box (10 oz.) frozen spinach
salt and pepper
1 lb. cheese tortellini
2 TBS extra virgin olive oil
2 TBS butter
1 large shallot, finely chopped
3-4 cloves garlic, chopped
1 can (14 oz) quartered artichokes in water, drained
nutmeg
1 can (5 oz) tuna in olive oil, flaked
1 lemon, juiced
2 TBS chopped fresh thyme

Directions:
1. Defrost the spinach, wring it dry and separate leaves.

2. Meanwhile, bring a large pot of water to a boil, salt it, add the tortellini and cook according to package directions. Drain and let cool slightly.

3. In a large skillet, heat the olive oil and butter over medium heat. Add the shallot and garlic and cook, stirring for 2 minutes. Add the artichokes and spinach; season with a little salt, pepper and a hint of freshly grated nutmeg.

4. Add the tuna and pasta to a bowl. Top with the spinach and artichokes. Dress with the lemon juice and thyme. Serve or chill for later.

Recipe from Everyday with Rachel Ray magazine. 


Teriyaki pork & pineapple
Serves 4


Ingredients:
1/2 cup mirin (sweet rice wine)
1/2 cup sake (rice wine)
1/4 cup low-sodium soy sauce
1 lb. pork tenderloin, trimmed and cut into 24 pieces or medallions
1 medium red onion, cut into 24 pieces
12 oz. can of pineapple cubes, about 24
cooking spray


Directions:
1. Combine first 3 ingredients in a small saucepan; bring to a boil over medium-high heat. Cook until reduced to 2/3 cup (about 10 minutes). Remove from heat; cool completely.


2. Combine cooled marinade and pork in a medium bowl. Cover and marinate in refrigerator for 2 hours.


3. Prepare grill to medium-high heat.


4. Remove pork from bowl with a slotted spoon, reserving the marinade. Place marinade in a small saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Cool slightly.


5. Thread 2 pork cubes, 2 red onion pieces and 2 pineapple cubes alternately onto skewers. Lightly coat kebabs with cooking spray. Place kebabs on grill rack coated with cooking spray; grill 3 minutes on each side or until done, basting frequently with marinade.


Recipe from Cooking Light Magazine




Grilled shrimp scampi (v)
Serves 6

Ingredients:
1/4 cup olive oil
1/4 cup lemon juice
3 TBS chopped fresh parsley
1 TBS minced garlic
ground black pepper to taste
crushed red pepper flakes to taste (optional)
1-1/2 lbs. medium shrimp, peeled and deveined


Directions:
1. In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper. Season with crushed red pepper if desired. Add shrimp and toss to coat. Marinate in the refrigerator for 30 minutes.


2. Preheat grill for high heat. Thread shrimp on skewers, piercing once near the tail and once near the head. Discard any remaining marinade.


3. Lightly oil grill grate. Grill for 2-3 minutes per side or until opaque.


Recipe from Allrecipes.com 




Penne with grilled summer squash and sweet corn (v)
Serves 4

Ingredients:
1 lb. penne pasta, uncooked
4 yellow summer squash (about 1-1/2 lbs), halved crosswise and each half cut lengthwise into 3 slabs.
1/4 cup plus 2 TBS olive oil
salt and pepper
2 tomatoes, chopped
1-1/4 cups fresh corn kernels (2 ears) or frozen
1 container (15 oz) ricotta cheese
1 clove garlic, grated
2 tsp chopped thyme


Directions:
1. Preheat grill to medium-high. In a large pot of boiling water, cook the pasta according to package directions; drain, reserving 1 cup of cooking liquid. Return pasta to pot.


2. Meanwhile, brush the squash pieces with 1/4 cup of the olive oil and season with salt. Grill, turning once, until nicely charred, about 10 minutes. When cool enough to handle, coarsely chop.


3. In a large bowl, mix the tomatoes, corn and 2 TBS of olive oil. Add the squash, ricotta, garlic and thyme; toss well. Add the pasta and stir in about 1/2 cup of the reserved cooking liquid. Season to taste with salt and pepper; add more cooking water if desired.


Recipe from Everyday with Rachel Ray magazine

RECIPES: September 30, 2011   

Chicken Parmesan Bundles

Serves: 6

Ingredients:

4 oz Cream Cheese Softened

10oz frozen chopped spinach, thawed and drained

1-1/4 cups shredded mozzarella cheese

¼ cup parmesan cheese

6 small boneless skinless chicken breast halves pounded to ¼ inch thickness

1 egg

10 Ritz crackers crushed

1-1/2 cup spaghetti sauce heated

Directions:

1. Preheat oven to 375 degree. Mix cream cheese, spinach, 1 cup of mozzarella cheese and ½ of the parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, set aside.

2. Beat egg in a shallow bowl or pie plate. Mix remaining parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate. Dip chicken bundles in egg., then roll in crumb mixture. Place seam side down in 13x9 inch baking dish sprayed with cooking spray.

3. Bake 30 min. or until chicken is cooked through (165 degree). Remove and discard toothpicks. Serve topped with spaghetti sauce and remaining mozzarella cheese.

Adapted from Kraft Food Recipe

Three-Cheese Calzones (v)

Serves: 4

Ingredients:

1 lb store bought / or homemade pizza dough

1 cup ricotta

1 cup grated mozzarella

¼ cup grated parmesan

1 bunch spinach, thick stems removed and roughly chopped (5 cups)

2 tbs olive oil

1 cup pizza sauce, warmed

You can also add any topping if you like. We like turkey pepperoni added sometimes

Directions:

1. Heat oven to 400 degree. On a lightly floured surface, divide the dough into 4 equal portions and roll and stretch them to 8 inch rounds.

2. In large bowl, combine the ricotta, mozzarella, parmesan, spinach and ¼ tsp pepper.

3. Layer topping (if using and top with the cheese mixture. Fold the dough over the filling and pinch the edges to seal.

4. Brush the tops of the calzones with oil. Transfer to a parchment-lined baking sheet and bake until golden, 12-15 minutes Serve with the sauce.

Adapted from Real Simple Recipe

Beef, Cheddar and Potato Pie

Serves: 6

Ingredients:

2 lbs ground beef

2 carrots, cut in into ¼ inch cubes

1 large onion, cut into ¼ inch cubes

2 stalks celery, ut into ¼ inch cubes

1 large clove garlic, finely chopped

1 large baking potato peeled and cut into ¼ inche cubes

½ cup dark beer

8 oz sharp cheddar cheese shredded

2 sheets frozen puff pastry, thawed but cold

1 large egg yolk, beaten with 1 tbs water

Directions:

1. Preheat the oven to 375 degrees. In a skillet, combine the beef, carrots, onion, celery, garlic and potato and cook, breaking up the meat, over medium-high heat until the beef is cooked through and some liquid has evaporated, about 15 minutes. Lower the heat to medium, add the beer and cook for 10 minutes. Add the cheese, 2 tsp salt and ½ tsp pepper. Let cool.

2. On a floured surface, roll 1 puff pastry sheet into a 12 inch round. Place in a 10 inch skillet or deep pie dish. Roll the remaining puff pastry sheet into an 11 inch round. Using a slotted spoon, transfer the meat mixture to the skillet. Lightly brush the edge of the crust with some of the egg wash, then place the second sheet on top. Press the edges to seal, then trim to a ½ inch edge.

3. Place the pie on a baking sheet. Brush the top with more of the egg wash and cut an “X” into the pastry. Sprinkle with 1 tsp salt and ½ tsp pepper. Bake for 45 minutes, tenting with foil if the crust darkens too quickly. Transfer to a rack to cool for 15 minutes.

Recipe from Rachel Ray

CROCK-POT Open-Faced Pot Roast Sandwich With Gravy Dip

Makes: 8 Sandwiches

Ingredients:

For The Pot Roast:

2 onions, sliced

2 carrots, chopped

¼ cup low-sodium chicken broth

¼ cup Worcestershire sauce

¼ cup Dijon mustard

2 Tbs dried thyme

2 Tbs tomato paste

1 bay leaf

1 4 lb boneless beef chuck pot roast trimmed, cut in half

Salt and pepper to taste

For the Sandwich:

1 cup mayonnaise

2 Tbs prepared horseradish

8 slices texas toast toasted

8 slices swiss cheese

Directions:

1. Combine onions, carrots, broth, Worcestershire, Dijon, thyme, tomato paste, and bay leaf in a 4-6 qt slow cooker. Season meat with salt and pepper; place on top of vegetables. Cover; cook on high heat setting for 4-5 hours or on low heat setting for 6-7 hours.

2. Transfer beef to a large bowl. Using 2 forks, pull meat apart into bite-size pieces. Add 2 Tbs gravy to moisten. Strain remaining gravy through a sieve, discarding onions and carrots. Keep gravy warm.

3. Preheat broiler to high with oven rack 6-8 inches from heating element.

4. Whisk together mayonnaise and horseradish; spread some mixture onto each slice of toast. Divide pot roast among sandwiches. Top each sandwich with a slice of swiss; broil until cheese melts, 2 minutes.

Recipe from Cuisine at Home Slow Cooker

Shredded Chicken Tacos with Tomatoes and Grilled Corn

Serves 4

Ingredients:

2 ears shucked corn

12 oz cherry or grape tomatoes

1/2 tsp black pepper

¼ tsp salt

8-6-inch corn tortillas

2 cups shredded skinless, boneless rotisserie chicken breast

1 peeled avocado, cut into 16 slices

Directions:

1 Preheat broiler.

2. Place corn on a jelly roll pan; broil 18 minutes or until charred on all sides, rotating every 6 minutes. Cut kernels from corn; place kernels in a medium bowl. Cut tomatoes into quarters. Add tomatoes to corn, and sprinkle corn mixture with black pepper and salt

3. Heat tortillas according to package directions. Divide chicken evenly among tortillas; top each with ¼ cup corn mixture and 2 avocado slices.

Recipe from Cooking Light

Chicken and Tortellini Soup

Serves 4

Ingredients:

4 Carrots

5 cups low-sodium chicken broth

8 oz frozen or fresh cheese tortellini

1-1/2 cups shredded rotisserie chicken

Salt and Pepper

¼ tsp fresh parsley

Directions:

In a large saucepan, simmer carrots cut into bite-size pieces) in 5 chicken broth until tender, 10-12 minutes. Add cheese tortellini and simmer until tender 2-4 minutes. Stir in 1-1/2 cups shredded chicken; season with salt and pepper and sprinkle with chopped parsley.

Slow-Cooker Cheeseburger Soup

Serves 6

Ingredients:

4 Tbs butter

1 lb ground beef sirloin

1 cup diced onion

¾ cup diced celery

½ cup diced carrot

1 tsp minced garlic

1 tsp dried basil

¼ cup flour

1-1/2 cups milk

3 cups chicken broth

2 cups peeled and diced russet potatoes

2 cups shredded sharp cheddar cheese

Salt and pepper to taste

Ketchup, mustard, chopped dill pickles

Directions:

1. Melt butter in pan over medium heat. Add sirloin; cook until meat begins to brown. Stir in onion, celery, carrot, garlic and basil. Cook 5 minutes.

2. Add flour, stirring to coat meat; cook 1 minute. Stir in milk until mixture is smooth. Bring mixture to a boil. Cook 2 minutes. Transfer soup to a 3-4 qt slow cooker. 

3. Stir in broth and potatoes. Cover soup; cook until potatoes are tender; on low-heat setting for 3-4 hours.

4. Add cheddar just before serving, Stirring until cheese melts. Season soup with salt and pepper; garnish each serving with ketchup, mustard and pickles.

Recipe from Cuisine at Home Slow Cooker

RECIPES: September 23, 2011

BLT Bread Salad

Serves 4

Ingredients:

6 ozs. French bread baguette, cut into 1/2 inch pieces

Cooking spray

4 slices hickory-smoked bacon

1 TBS olive oil

1/4 cup red wine vinegar

1/4 tsp fresh ground black pepper

1/8 tsp salt

6 cups torn romaine lettuce

1-1/2 lbs. plum tomatoes, cut into 1/2 inch wedges

3 green onions, thinly sliced

1/2 cup (2 oz) crumbled feta cheese

Directions:

1. Preheat oven to 350 degrees.

2. Layer bread on a baking sheet; coat with cooking spray. Bake for 18 minutes or until toasted.

3. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon of drippings in pan. Cut bacon into 1/2 inch pieces. Stir oil into bacon drippings in pan; remove from heat. Stir in vinegar, pepper and salt.

4. Combine lettuce, tomatoes, and onions in a large bowl; drizzle with vinaigrette. Add bread; toss well to coat. Sprinkle with bacon and cheese. Serve immediately.

Recipe from Cooking Light Magazine 

Seafood Cakes with Mustard Crema (v)

Serves 4
You can also serve with a simple tarter sauce, ketchup or ranch dressing instead of the mustard crema.

Ingredients:
1/3 cup light sour cream
6 TBS chopped fresh parsley, divided
1 TBS stone-ground mustard
1/2 tsp black pepper, divided
7 tsp canola oil, divided
1/4 cup finely chopped red onion
1/4 cup finely chopped celery
8 ozs. peeled and deveined medium shrimp, chopped
8 ozs. lump crabmeat, drained and shell pieces removed (can use canned)
1/4 cup (1 oz) grated fresh Parmigiano-Reggiano cheese
1/4 tsp salt
2 large egg whites, lightly beaten
1 large egg, lightly beaten
1 cup Panko (Japanese breadcrumbs)


Directions:
1. Combine sour cream, 2 TBS parsley, mustard and 1/8 tsp pepper, stirring with a whisk until blended. Set aside.

2. Heat large nonstick skillet over medium heat. Add 1 tsp canola oil to pan and swirl to coat. Add onion and celery; cook 5 minutes or until tender, stirring occasionally. Remove from heat; cool slightly.


3. Combine shrimp and crab in a large bowl. Stir in onion mixture, remaining pepper, remaining 1/4 cup parsley, cheese, salt, egg whites and egg. stir gently. Add panko; stir gently.  Divide mixture into 8 equal portions; flatten to 1/2 inch thick patties.


4. Heat skillet over medium-high heat. Add remaining 2 TBS oil to pan; swirl to coat. Add patties to pan; cook 3 minutes or until lightly browned. Carefully turn over; cook 3 minutes until done. Serve with sauce.


Recipe from Cooking Light Magazine, October 2009

Skeen Burgers

Serves 10

Ingredients:
1 1/4 cups crushed reduced fat round buttery crackers (such as Ritz; about 20)
1/2 cup applesauce
1 1/2 tsp hot pepper sauce (optional)
1/4 tsp garlic powder
2 lbs. ground round
1 (1 oz) package onion soup mix (such as Lipton)
Cooking spray
10 hamburger buns


Directions:
1. Prepare grill.


2. Combine first 6 ingredients. Divide mixture into 10 equal portions, shaping each into a 1/2 inch thick patty.


3. Place patties on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Place buns cut side down on grill rack; grill 1 minute or until toasted.


Recipe from Cooking Light Magazine

Bourbon and Brown Sugar Pork Tenderloin

Serves 8

Ingredients:
1/4 cup packed dark brown sugar
1/4 cup minced green onions
1/4 cup bourbon
1/4 cup low-sodium soy sauce
1/4 cup Dijon mustard
1/2 tsp freshly ground black pepper
1/4 tsp Worcestershire sauce
2 lb. pork tenderloin (or 2 lbs flank steak)
Cooking spray
1/2 tsp cornstarch

Directions:
1. Combine first 7 ingredients in a large zip-top plastic bag; add meat. Seal and marinate in refrigerator 8 hours or overnight, turning bag occasionally. 


2. Prepare grill. Remove meat from bag, reserving marinade.


3. Place meat on grill rack coated with cooking spray; grill 8 minutes each side or until desired degree of doneness. Let stand 10 minutes. Cut into medallions or against the grain in thin slices if flank steak.

4. Combine reserved marinade and cornstarch in a saucepan. Bring to a boil; cook 1 minute, stirring constantly. Drizzle sauce over meat.


Recipe from Cooking Light Magazine

Grilled Chicken Caesar on a Skewer

Serves 6

Ingredients:
3/4 cup bottled Caesar dressing, divided
1 1/4 lbs. skinless, boneless chicken breast halves, cut into 1-inch cubes
4 ozs. french bread, crust trimmed and cut into 1 -inch cubes
cooking spray
1 red onion, cut into 1-inch thick wedges
6 cups torn romaine lettuce
1/2 cup (2 oz) shaved or grated Parmigiano-Reggiano cheese
Cracked black pepper


Directions:
1. Combine 2 TBS dressing and chicken in a zip-top plastic bag. Marinate in refrigerator 45 minutes, turning bag occasionally.


2. Preheat grill


3. Thread bread cubes onto 2 skewers; coat with cooking spray. Place skewers on a grill rack. Grill 1 minute on each side or until browned.


4. Remove chicken from bag and discard marinade. Thread chicken and onion alternately onto each skewer. Place on grill rack coated with cooking spray; grill 10 minutes or until chicken is done, turning occasionally. Remove from grill.


5. Combine remaining dressing and lettuce in a bowl; toss well to coat. Place chicken, onions and bread cubes on top of salad mix, sprinkle with cheese and serve.


Recipe from Cooking Light Magazine

Mamacello Pasta (v)

Serves 4

Ingredients:
1 lb. spaghetti or other dried pasta
3 TBS extra-virgin olive oil
4 cloves garlic, finely chopped
2 pinches of crushed red pepper flakes, or adjust to taste
1/2 cup dry white wine
Zest of 2 lemons, 1 lemon juiced
1/2 cup heavy cream
Handful of flat-leaf parsley, chopped
1 cup fresh basil (about 20 leaves), shredded
Freshly grated Parmesan, Parmigiano-Reggiano or Pecorino Romano


Directions:
1. Bring a large pot of water to a boil. Add pasta and cook according to package directions.


2. White pasta cooks, heat a deep skillet over low heat and add the extra-virgin olive oil. When the oil is warm, add the garlic and crushed red pepper flakes. Turn off the heat and set the garlic aside for 5 minutes, then raise the heat to medium, add the wine and lemon zest and boil to reduce the wine by half, about 3 minutes.


3. When pasta is just about cooked, add a ladle of starchy pasta cooking water to the skillet with the sauce and stir in the heavy cream. When the cream is warmed through, whisk in the lemon juice and season with salt. 


4. Drain pasta and toss with the sauce, then let the pasta stand for 1 minute to soak up the sauce. Toss in the parsley, basil and a couple handfuls of grated cheese. Serve immediately.


Recipe from Everyday with Rachel Ray

Hoison-glazed Chicken

Serves 4

Ingredients:
 1/4 cup hoison sauce
1 TBS fresh lime juice
1 TBS low sodium soy sauce
2 tsp minced garlic
2 tsp dark sesame oil
3/4 tsp minced ginger
Cooking spray
4 (6 oz) skinless, boneless chicken breast halves
4 lime wedges


Directions:
1. Preheat broiler


2. Combine first 6 ingredients. Remove 2 TBS of hoison mixture and reserve to brush on cooked chicken. Line a shallow roasting pan with foil; coat foil with cooking spray. Place the chicken on the prepared pan. Brush 2 TBS of hoison mixture evenly over chicken; broil 5 minutes. Turn chicken over, brush with 2 TBS of hoison mixture. Broil 5 more minutes or until chicken is done. Serve with lime wedges.


Recipe from Cooking Light Magazine

RECIPES: September 16, 2011

Festive Pepper Steak

Serves: 4

Ingredients:

3 Tbs Vegetable Oil

1-1/4 C long grain White Rice

1 Bunch of Scallions, thinly sliced

1-1/2 lbs beef tenderloin (tips)

Salt and pepper

2 Tbs Cornstarch

2 Green and Red peppers thinly sliced

2 Medium onions thinly sliced

4 cloves garlic, thinly sliced

1 Tbs Chinese Five-Spice Powder

½ C Sherry

2 Tbs Worcestershire Sauce

1-1/2 C Beef Stock

Directions:

1. Cook rice per directions and add scallions to the rice while boiling.

2. Slice the meat into thin strips about 2-3 inches long. Pat the meat dry. Heat 1 Tbs oil over high heat in a large skillet, add meat and season with salt and pepper, caramelize the meat and brown well, sprinkle with cornstarch and toss for a minute more. Transfer the meat to a plate. Add the remaining 1 Tbs oil to skillet and stir-fry the peppers and onions for a few minutes to soften at the edges. Add the garlic, five-spice powder, salt and pepper.

3. Deglaze the pan with the sherry, add the worcestershire and beef stock. Slide the meat back in and stir; simmer for a few minutes to thicken the sauce. Serve the meat on a bed of the scallion rice.

Altered recipe from Rachael Ray

Chicken with 20 Cloves of Garlic

Serves 4

Ingredients:

4 boneless, skinless chicken breast

20 Cloves garlic, peeled

¾ cup fat-free chicken broth

¼ light Caesar salad dressing

¼ c grated parmesan

Directions:

1. Heat large nonstick skillet on medium high heat. Add chicken and garlic; cook 4 minutes turning chicken after 2 minutes. Stir in broth and dressing; cover with lid. Cook chicken 4 minutes on each side or until done (165).

2. Sprinkle with Parmesan, remove from heat. Let stand covered 1 minute. Serve with roasted vegetables.

Altered recipe from Kraft Foods

Beefy Tex-Mex Stir-Fry

Serves 4

Ingredients:

2 Tbs olive oil

1 Poblano Chile, seeded and finely chopped

1 Onion, chopped

1-1/2 Tbs chili powder

1 Lb ground beef

1 Tomato, finely chopped

2 Cups crushed tortilla chips

Salt and Pepper

2 Cups shredded mexican cheese blend

Directions:

1. In a large skillet, heat olive oil over medium high heat. Add the poblano, onion and chili powder and cook, stirring, until fragrant, about 4 minutes. Add the beef and cook, breaking up the meat, until the meat is just cooked through, about 3 minutes. Stir in the tomato and tortilla chips and season with Salt and Pepper.

2. Divide the meat mixture amount 4 plates and top with the cheese.

Recipe by Rachael Ray

Slow Cooker BBQ Pulled Pork

Serves 6-8

Ingredients:

2-3 lb Pork Roast

¼ C packed brown sugar

½ tsp pepper

2 cloves garlic, finely chopped

1 tsp salt

1 medium onion, sliced

¾ cup cola

1-1/2 cup barbeque sauce ( Our favorite is Sweet Baby Ray Honey)

Directions:

1. Spray inside of 5-6 qt slow cooker with cooking spray. Mix Brown sugar, pepper, garlic and salt; rub mixture onto meat. Layer the meat and onions in slow cooker. Pour cola over meat. Cover and cook on low setting 8-9 hours or until meat is tender.

2. Remove meat from slow cooker. Drain liquid from cooker and discard. Pour barbecue sauce over meat and place back in slow cooker. Cover and cook on low setting 1 hour.

Serve as a dinner with slaw and rolls or as a sandwich – just pull meat apart and add more barbeque sauce if you like. This is great if you have leftovers freeze it and use for a fast reheat if it’s a busy night.

Altered Betty Crocker recipe

Zucchini Angel Hair Pancake (v)

Serves 4

Ingredients:

3 cups shredded zucchini

1 tsp salt, divided

1 (8oz) package of angel hair pasta, broken into 3-inch pieces

2 cup lower-sodium marinara sauce

1/3 cup flour

1/3 cup reduced fat sour cream

¼ cup grated fresh parmesan cheese

2 tbs minced shallots

1 tbs chopped fresh basil

½ teaspoon baking powder

½ tsp black pepper

2 eggs, lightly beaten

1 garlic clove, minced

1 tbs butter

Directions:

1. Place zucchini in a colander, and sprinkle with ½ tsp salt. Toss well. Drain for 20 minutes, tossing occasionally. Press zucchini between paper towels until barely moist.

2. Cook Pasta according to package directions, omitting salt and fat.

3. Bring Marinara to simmer in a small saucepan; keep warm.

4. Combine flour , ½ tsp salt and the next 9 ingredients in a large bowl. Add zucchini and pasta to bowl; toss well.

5. Melt butter in a large nonstick skillet over medium high heat. Add zucchini mixture to pan, pressing down. Cook pancake for 5 minutes or until bottom is lightly browned. Carefully turn pancake over; cook 5 minutes or until bottom is lightly browned. Cut into 8 wedges. Serve with Marinara.

I could not turn the large pancake so I changed the recipe to make smaller individual pancakes. It was easier to maneuver. Let me know if you can master the pancake flip!

Cooking Light Recipe

Costco Chicken Sausages and Cheese Pierogi

Serves 4

No recipe really this just became a family favorite. Brown the sausage in pan or on the grill. Boil purchased Cheese Pierogi (we like the brand Alexanders “just like grandma used to make” and then sauté in “BUTTER” and serve with a salad.

RECIPES: September 9, 2011

Skillet Pork Chops Sauté with Peaches
Serves: 4
Serve over couscous

Ingredients:
2 tsp extra-virgin olive oil
4 (4-oz) center-cut boneless pork loin chops, trimmed
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 TBS thinly sliced shallots
2 tsp chopped fresh thyme
2 peaches, each cut into 8 wedges
1/2 cup dry white wine
1/2 cup lower sodium chicken broth
2 tsp honey
2 tsp butter

Directions:
1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chops evenly with salt and pepper. Add chops to pan; cook for 3 minutes on each side or until done. Remove chops from pan and keep warm.


2. Add shallots, thyme and peaches to pan; cook for 2 minutes. Stir in wine, scraping pan to loosen browned bits; bring to a boil. Cook until reduced to 1/3 cup (about 2 minutes). Stir in broth and honey; bring to a boil. Cook until reduced to 1/3 cup.


3. Remove from heat; stir in butter. Place chop over couscous and spoon sauce over chops.


Recipe from Cooking Light Magazine.

Grilled Cola Skirt Steak Salsa Tacos

Serves: 4

Ingredients:

1/2 cup cola

2 TBS extra virgin olive oil
Juice of 2 limes, plus lime wedges for serving
2 tsp chili powder
salt
1 pound skirt steak
2 tomatoes, finely chopped
1 small onion, chopped
1/4 cup finely chopped cilantro
2 jalapeno chiles, finely chopped
8 crisp taco shells or flour tortillas
2 cups shredded slaw mix
1 avocado, cut into 8 lengthwise slices

Directions:
1. In a resealable plastic bag, combine the cola, olive oil, 2 TBS lime juice, chili powder and 1-1/2 tsp salt. Add the steak and let marinate at room temperature for about 30 minutes (I have marinated it up to 4 hours and it is even more delicious). 

2. In a large bowl, toss together the tomatoes, onion, cilantro, jalapenos, and remaining lime juice; season with salt.

3. Preheat grill or grill pan to high. Grill the steak, turning once, about 8 minutes for medium (on a thin steak). Let rest for 5 minutes. Thinly slice the steak against the grain and toss with the tomato salsa. Fill each taco with some slaw mix, avocados and steak with salsa. Serve with lime wedges.

** You can also just make the steak and use bottled salsa and toppings. Each family member makes their tacos just how they like.

Recipe from Everyday with Rachael Ray, by Silvana Nardone


Tomato Pesto and pasta (v)
Serves: 8

Ingredients:
2 pound uncooked pasta, omitting salt and fat
4 cups peeled, seeded and coarsely chopped tomatoes
5 cloves minced garlic (*less if you don't love garlic*)
30 large fresh basil leaves
1/2 cup extra-virgin olive oil
1 TBS and 1tsp balsamic vinegar
Course salt and freshly ground black pepper
1 cup fresh grated parmesan

Directions:
1. Combine the tomatoes, garlic, basil, olive oil, vinegar and salt and pepper to taste in a blender or food processor; puree until smooth.

2. Add the cheese and blend briefly just to mix. Transfer to a bowl. Pesto keeps in several days in tightly sealed container in fridge!

3. Top fresh cooked pasta.

**Also great sauce for bruschetta, grilled fish and chicken. It is ideal for those who have tree nut allergies and therefore cannot eat traditional pesto made with pine nuts or walnuts.

Recipe by Michael Chiarello (2007), distributed by The Food Network


Teriyaki Chicken Kebabs
Serves: 4
Ingredients:
1 lb. skinless, boneless chicken breasts cut into 1" cubes
1 onion, cut in 8 wedges and separated
8 oz. whole mushrooms, cremini preferred
1 16oz. canned pineapple chunks, drained
3/4 cup teriyaki sauce

Directions:
1. Place chicken in Ziploc bag or non-reactive bowl with teriyaki for 30 minutes in fridge.

2. Heat outdoor grill to medium. Alternate chicken, onion wedges, mushrooms and pineapple chunks on skewer. Discard marinade.

3. Spray grill with cooking spray and place skewers on grill rack. Grill 4 minutes each side or until done. Remove from skewers and serve over rice.

Recipe a culmination of many kebab cooking experiences.


Philly Cheese Steak Sandwiches
Serves: 4
Ingredients:
1 tsp olive oil
1-1/2 cups sliced onion
1-1/2 cups sliced green bell pepper
cooking spray
4 hoagie rolls or french bread rolls, sliced in half lengthwise
1/2 lb. thin sliced deli roast beef
4 slices swiss cheese

Directions:
1. Heat oil in a non-stick skillet over medium heat. Add onion; cook 10 minutes, stirring frequently. Add bell pepper and black pepper; cook 3 minutes or until bell pepper is crisp-tender.

2. Top each 1/2 roll with roast beef, 1/4 cup onion-pepper mixture and 1 slice cheese.

3. Place sandwiches on a foil lined baking sheet; broil 2 minutes or until cheese melts.

Recipe from Cooking Light Magazine


Grilled Pizza (v)
Serves: 4 
Ingredients:
1 prepackaged or bread machine pizza dough
1/4 to 1/2 cup pizza sauce
16 oz. shredded mozzarella cheese
2 TBS grated parmesan cheese
fresh toppings of your choice
olive oil
cooking spray

Directions:
1. Heat outdoor grill to medium. Stretch dough to form pizza. Spray grill with cooking spray and gently placing pizza directly onto grill. Cook for 3 - 4 minutes.

2. Flip pizza; place sauce, cheeses and other toppings on pizza; swirl olive oil over pizza and crust. Grill for an additional 3 minutes. Check bottom for over browning.

3. Remove pizza from grill and let sit for 3 minutes before cutting.

Recipe from many trial and error experiences!