Sausage & Chestnut Stuffing

Sausage & Chestnut Stuffing

ei1b06_turkey_sausage1 loaf day-old rustic Italian bread (about 1 pound), trimmed of crust and cut into 3/4-inch cubes (about 8 cups)
1 pound fresh chestnuts
1 pound sweet Italian sausage
1 T. extra-virgin olive oil
2 medium onions, finely chopped
4 celery stalks, finely chopped
4 garlic cloves, finely chopped
1/2 cup dry white wine
1/2 cup homeade or low-sodium store-bought chicken stock
1 T. chopped fresh thyme
2 T. chopped fresh sage
2 T. chopped fresh flat-leaf parsley
2 tsp. coarse salt
Freshly ground pepper
2 large eggs, lightly beaten
Unsalted butter, for baking dish

Let bread cubes stand on a baking sheet at room temperature 3 hours to dry. Lay each chestnut flat on a work surface, and cut an X in the pointed tip of shell with a paring or chestnut knife. Bring a medium pot of water to a boil. Boil chestnuts 2 minutes; remove pot from heat. Remove chestnuts with a slotted spoon; peel away shells. Quarter nutmeat; transfer to a large bowl. Add bread. Preheat oven to 350 degrees. Split sausages; scrape meat into a large saute pan set over medium heat; crumble with a fork. Cook, stirring occasionally, until cooked through, about 7 minutes. Add oil; swirl pan. Add onions, celery, and garlic. Reduce heat to medium-low. Cook, stirring occasionally, until vegetables are soft, 15 to 17 minutes. Add to bread mixture. Add wine to pan. Scraping up any brown bits from bottom with a wooden spoon, cook over medium heat until wine is reduced by half. Add to bread mixture. Add stock to bread mixture; toss. Add thyme, sage, and parsley. Add the salt, and season with pepper. Stir in eggs. To bake stuffing: Place stuffing in a buttered 9-by-13-inch baking dish; cover with foil. Bake 30 minutes; remove foil. Bake until golden brown, about 25 minutes. To cook in turkey: Stuff as directed. Place remaining 5 cups stuffing in a buttered 8-inch square baking dish; bake as directed above.

Cheeseburger Gnocchi

Cheeseburger Gnocchi

cheeseburger-gnocchi-recipe-021 tablespoon butter
1 (16 oz) package potato gnocchi
½ lb lean ground beef
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
½ teaspoon smoked paprika
1 teaspoon mustard powder (optional)
2 cups diced onion (about 1 whole onion)
3-4 cloves garlic, minced
1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
1 cup beef broth (or water)
¼ cup heavy cream
1 cup shredded sharp cheddar cheese
â…“ cup thinly sliced scallions

Melt butter in a 12-inch skillet over medium-high heat. Add gnocchi in a single layer and cook on one side for 2-3 minutes until browned and toasted. Shake the pan to toss the gnocchi and continue cooking for another 2-3 minutes, tossing occasionally, until both sides are toasted. Remove gnocchi to a plate and set aside. Turn the heat to high and return skillet to stove. When the pan is very hot and smoking, add the beef and season with salt, pepper, cumin, paprika, and mustard powder if desired. Add the onion and garlic, and cook, stirring occasionally, until beef is browned and onions are golden. Drain if necessary. Add the tomatoes, broth, and gnocchi back into the skillet. Stir to combine. Bring to a boil, then cover, reduce heat to medium-low, and simmer for 5 minutes until the gnocchi is tender and liquid is mostly absorbed. Off heat, then add the cream and ½ cup cheese and stir to combine. Top with remaining cheese and scallions. Place the skillet under the broiler in the oven until cheese is browned and bubbly, about 3 minutes. Serve and enjoy!! 🙂

The Gobbler

The Gobbler

turkey-sandwich-recipe-gobbler-11 croissant per sandwich
shaved deli turkey breast (I prefer honey roasted)
cream cheese
fresh tomato slices
avocado slices
shredded lettuce
salt and pepper, to taste

Slice the croissants in half. Spread a thick layer of cream cheese on the croissant, top with the tomatoes, turkeys, lettuce, and avocado. Add salt and pepper to taste.

Bacon and Cheese Bread Quiches

Bacon and Cheese Bread Quiches

12 thin slices bread, crusts removed
butter, for spreading
12 slices ham
4 eggs, lightly whisked
½ cup (125ml) milk
1 cup (200g) ricotta
¾ cup (90g) cheddar

Preheat oven to 200°C (400°F). Spread one side of the bread slices with butter and press into 12 x ½ cup-capacity (125ml) lightly greased muffin tins. Bake for 5–6 minutes or until just golden. Line each bread case with a slice of ham. Place the egg, milk, ricotta and cheddar in a bowl and mix well to combine. Pour the mixture into the bread cases and bake for 10–15 minutes or until cooked through and golden. Makes 12. Tip: You can freeze these quiches for up to 2 months. Place in the fridge to defrost and warm in a low oven.

Pizza Muffins

Pizza Muffins

Pizza_muffins3 cups (450g) self-raising (self-rising) flour, sifted
1 teaspoon baking powder
1½ cups (180g) grated cheddar
150g ham, chopped
â…” cup (150g) chopped pineapple, drained
â…” cup (160ml) vegetable oil
2 tablespoons tomato paste
2 eggs
1 cup (250ml) milk
Preheat oven to 180°C (350°F). Place the flour, baking powder, 1 cup (120g) cheese, ham and pineapple in a bowl and mix to combine. Place the oil, tomato paste, egg and milk in a bowl and whisk to combine. Add the egg mixture to the flour mixture and mix until just combined. Spoon into 12 x ½ cup-capacity (125ml) muffin tins and sprinkle with remaining cheese. Bake for 30 minutes or until cooked when tested with a skewer. Makes 12.

Yogurt Fruit Bars

Yogurt Fruit Bars

picdatokE1 1⁄2 cups whole wheat flour
1 teaspoon baking soda
1⁄2 teaspoon baking powder
1 teaspoon cinnamon
1⁄2 teaspoon ground ginger
1 (6 ounce) package mixed dried fruit, coarsely chopped
1⁄3 cup chopped walnuts (optional)
1 cup plain fat-free yogurt or 1 cup low-fat plain yogurt
1 large egg
1⁄4 cup apple juice concentrate
2 tablespoons oil
nonstick cooking spray

Preheat oven to 350°F. In a large bowl, mix all dry ingredients. Add dried fruits and walnuts. In a medium bowl, combine yogurt, egg, apple juice concentrate, and oil. Make a well in the center of the dry ingredients and add the wet ingredients until blended. Coat a 9 X 13-inch pan with vegetable spray, spread batter in pan. Bake 45-50 minutes or until done. Cool 10 minutes before slicing. Slice into 8 servings. Freeze in individual portions if desired.

Blueberry Zucchini Bread

Blueberry Zucchini Bread

3 eggs, lightly beaten 252628
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Tomato Pizza Squares

Tomato Pizza Squares

2 slices soft bre4754_jpg-20150309013652~q80,dx720y432u1r1gg,c--ad
1/4 cup quick pizza sauce
2 slices fresh tomato, cut into quarters
2 slices cheese, cut into quarters (mozzarella, Monterey jack, etc)
8 small basil leaves

Preheat oven to 180°C conventional (or 160°C fan-forced). Line a baking tray with baking paper. Remove crusts from bread. Cut each piece into 4 and spread each piece with tomato sauce. Top each piece with tomato and a square of cheese. Place onto a tray and into the oven until the cheese has melted (10-12 mins).  Add a basil leaf to each slice. Cool and wrap in foil.

Minnesota Wild Rice Soup

Minnesota Wild Rice Soup

6a00d8341c63d853ef00e5502e2e1c8833-800wi2 T. butter
3 carrots, finely diced (about 1 cup)
2 leeks, (white and light green part) finely diced. (about 2 1/2 cups)
2 stalks celery, finely diced (about 1 cup)
1/4 C. all-purpose flour
2 quarts chicken broth
3/4 C. wild rice
1/2 tsp. salt–or to your taste
3/4 C. hot cream (I used 1/4 cup, plus 2/4 C. 1% milk)
3 T. dry sherry
1/4 C. minced chives
3 T. parsley

Heat butter in a heavy soup pot over medium heat. Add the carrots, leeks, and celery and cook about 5 minutes, stirring occasionally. Reduce the heat to low and add the flour. Cook this for about 3 minutes, stirring constantly. Add the stock to the flour and vegetable mixture, slowly, whisking to avoid lumps. Bring the soup to a simmer and then add the wild rice and salt. Simmer for 45 minutes until the rice is tender, but still a little chewy. Add the heated cream, sherry, and chives. Season with salt, if necessary. Serve in bowls garnished with parsley.

Rosemary Focaccia

Rosemary Focaccia

3/4 cup, plus 1 T. unbleached all-purpose flourfocacciafinal
1/2 tsp. instant yeast
1/2 tsp. sugar
1/2 tsp. salt
1/3 C. room temperature or warm water
4 tsp. olive oil
1 scant T. fresh rosemary needles
1 large garlic clove, coarsely chopped
flaky sea salt
black pepper

Mix the dough: In a small bowl, whisk together the flour, yeast, and sugar. Then whisk in the salt (this keeps the yeast from coming into direct contact with the salt, which would kill it). Make a well in the center and pour in the water. Using a rubber spatula or a wooden spoon, gradually stir the flour into the water until all the flour is moistened and a dough just begins to form, about 20 seconds. It should come away from the bowl but still stick to it a little, and be a little rough looking, not silky smooth. Do not overmix, as this will cause the dough to become stickier. Let the dough rise: Pour the oil into a small bowl or 2-C. measuring cup. With oiled fingers or an oiled spatula, place the dough in the bowl or C. and turn it over to coat on all sides with the oil. Cover it tightly and allow it to sit at room temperature for 1 to 1 1/2 hours, or until doubled. Preheat the oven to 475 degrees F 30 minutes before baking: Have an oven shelf at the lowest level and place baking stone or heavy baking sheet on it before preheating. Shape the focaccia and let it rise: With oiled fingers, lift the dough out of the bowl or cup. Holding the dough in one hand, pour a little of the oil left in the bowl or C. onto a baking sheet and spread it all over the sheet with your fingers. Set the dough on top and press it down with your fingers to deflate it gently. Shape it into a smooth round by tucking under the edges. If there are any holes, knead very lightly until smooth. Let the dough rest for 15 minutes, covered, to relax it. Using your fingertips, press the dough from the center to the outer edge to stretch it into a rectangle about 9 inches by 6 inches and 1/4 inch high. If the dough resists, cover it with plastic wrap and continue pressing on it with your fingers. Brush the top of the dough with any oil remaining in the bowl or measuring C. and cover it with plastic wrap. Let the dough rise for 20-30 minutes more, or until light and spongy looking. Bake the focaccia: Using your fingertips, press deep dimples at 1-inch intervals all over the dough. Sprinkle it with the rosemary, salt, and pepper. Place baking sheet with the focaccia on the preheated hot stone or hot baking sheet and bake for 5 minutes. Add the garlic, slide a pancake turner underneath the dough to loosen it, and slip it directly onto the stone or heavy baking sheet (this means you will be removing the oiled baking sheet upon which the focaccia spent the first 5 minutes baking). Continue baking for another 5 minutes or until the top begins to brown around the edges.

Scallion-Chicken Noodles

Scallion-Chicken Noodles

6a00d8341c63d853ef00e55229b6b88833-800wi1/2 pound skinless, boneless chicken thighs
3/4 pound fresh Chinese noodles (or dry linguine)
1/4 C. peanut oil
1 C. finely chopped scallions
1 T. finely grated fresh ginger
2 T. soy sauce
1 tsp. Asian sesame oil
Pinch of sugar
Salt and freshly ground pepper
1/4 C. finely chopped cilantro leaves

Bring a saucepan of water to a boil. Add the chicken thighs and bring back to a boil. Remove from the heat, cover and let stand until the chicken is cooked through, about 15 minutes. Drain the chicken and cut it into 1-inch pieces. Meanwhile, in a large pot of boiling salted water, cook the noodles according to package directions until tender. Drain, shaking out the excess water. Wipe out the pot. Add the peanut oil and heat until shimmering. Add the scallions and ginger and cook over moderately low heat until fragrant, about 1 minute. Add the noodles and chicken along with the soy sauce, sesame oil, sugar and a generous pinch each of salt and pepper. Cook over moderately high heat, tossing, until the noodles are coated and heated through, about 1 minute. Toss in the cilantro, transfer to bowls and serve.

Greek Pastitsio

Greek Pastitsio

8 ounces dried elbow or other small tube noodle
8 ounces ground lamb or lean ground beef
1 14 -ounce jar spaghetti sauce with onion and garlic
1 teaspoon ground cinnamon
¼ teaspoon fennel seeds, crushed
1 cup milk
1 1.8-ounce envelope white sauce mix
2 slightly beaten eggs
¼ cup crumbled feta cheese (1 ounce)
½ teaspoon ground nutmeg
¼ cup grated kasseri cheese or provolone cheese (1 ounce)

Cook pasta according to package directions; drain. Set aside. In large skillet, cook ground meat until brown. Drain off fat. Stir in spaghetti sauce, cinnamon and fennel seed; set aside. In medium saucepan, slowly stir milk into white sauce mix. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Gradually stir half of the white sauce into eggs; return all of the mixture to saucepan. Stir in feta cheese and nutmeg. To assemble, layer half of the cooked pasta in a greased 2-quart casserole dish. Spread meat mixture over pasta; top with remaining pasta. Evenly spread white sauce mixture over pasta. Sprinkle with kasseri cheese. Bake in a 350 degree F oven about 35 minutes or until set. Let stand for 10 minutes before serving. Makes 6 servings. To make Pastitsio ahead, assemble the casserole as directed (do not bake). Cover with freezer wrap, label, and freeze for up to 2 months. To serve, unwrap baking dish; discard freezer wrap. Bake, covered, in a 350 degree F oven for 1-1/2 to 1-3/4 hours or until mixture is heated through.

Southern Baked Beans

Southern Baked Beans

Southern Baked Beans; Paula Deen1 pound dried small white beans.
1 bay leaf
1 15 ounce can of crushed tomatoes
1 large yellow onion, chopped small
1 green bell pepper, chopped small
1 large stalk of celery, chopped small
4-6 large cloves of garlic, well chopped
2-3 T. olive oil
About 1/2 C. ketchup
About 1/2 C. good barbecue sauce
2 heaping T. Dijon mustard
1 tsp. Worcestershire sauce
1 squirt of sriracha, to your taste

Sort through the dried beans and discard bad ones or any dirt. Rinse well and cover with cold water. Let sit over-night. When ready to cook, add the bay leaf and make sure the beans are covered with enough water. Bring the beans to a boil and then lower the heat and cook, slightly covered, on top of the stove until tender, but not mushy. Add more water if necessary as they cook. While beans are cooking, sauté the onions, bell pepper, garlic, and celery until soft, then set aside. When the beans are done, drain off the liquid and retain it. Add the onion mixture, the crushed tomatoes, and the rest of the ingredients. Stir the beans and taste them to see if you need more ketchup, mustard and so forth (I always do). Add bean broth, if necessary, to have the liquid just cover the beans. Cover the pot with a well fitting lid, and bake for about 1 hour at 350 degrees.

Bacon & Egg Surprises

Bacon & Egg Surprises

Lean Bacon (2 regular slices or one very large slice)
2 eggs
2 mushrooms – sliced
1 tomato halved
Green and red pepper – 1 medium slice of each
Low fat grated cheese (about 1 T.)

Partially cook the bacon in the microwave until it is limp. Spray the inside of a ramekin with cooking spray and lay the bacon inside to create a cup overlapping the side of the ramekin. Place the half tomato in the bottom and layer with the mushrooms and peppers. Crack the eggs over the top, careful not to break the yolks. Cover the whole top with low fat grated cheese and bake in an oven for approximately 20 minutes at about 375 F(180 to 200 degrees C). When your surprise is cooked, run a knife around the inside of the ramekin and you should be able to pull the surprise out intact by lifting the bacon that is sticking out at the top.

Mushrooms of the Auvergne

Mushrooms of the Auvergne

262712 medium Mushrooms
3-4 T. Butter
10 leaves fresh Spinach, washed and dried
3 cloves fresh Garlic, minced
3 T. grated parmesan Cheese
¼ tsp. Salt
¼ C. dry White Wine
2 tsp. Water

Wipe mushrooms with damp paper towel to remove surface dirt and discard the stems. In a well-greased casserole, place mushroom caps, tops facing down. In boiling water, blanch spinach for about 3 minutes, wash thoroughly using cold water and drain. Mix well together garlic and butter. Finely mince spinach and mix with garlic butter. Fill mushroom caps evenly with butter mixture and scatter each with Parmesan cheese and salt. Wrap with plastic and chill until ready to bake. Heat oven to 300. To the bottom of casserole, add wine and water and bake for 20 minutes until mushrooms are cooked but still firm. Serve at once when warm and crisp.

Quesadillas with Roasted Poblanos & Onions (Rajas)

Quesadillas with Roasted Poblanos & Onions (Rajas)

40559848bd75cdab4e59113540445f5e2 small fresh poblano chiles
1/2 cup loosely packed fresh cilantro
1 Tbs. plus 2 tsp. vegetable oil
1/2 large white onion, thinly sliced lengthwise (about 1-1/2 cups)
Kosher salt and freshly ground black pepper
Four 8-inch flour tortillas
2 cups grated Monterey Jack cheese (about 8 oz.)
1/2 cup sour cream

Roast the peppers: Turn a gas burner to high and char the poblanos directly over the flame, turning them with tongs as soon as each side becomes fully blackened, about 6 to 8 minutes per pepper. (If you don’t have a gas stove, you can char poblanos similarly over a hot grill fire or lay them on a foil-lined baking sheet and char them under a hot broiler, turning them with tongs). Immediately after roasting, put the poblanos in a bowl, cover, and set aside to steam and loosen the skins. When they’re cool enough to handle, peel the charred skin off with your hands or a small paring knife. Pull out and discard the stems and seed clusters. Slice the peppers into 1/4-inch-wide strips and put them in a small bowl. Put a baking sheet in the oven and heat the oven to 150°F (or its lowest setting).

Make the rajas: Heat 1 Tbs. of the oil in a 10- or 12-inch nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until soft and lightly browned, 3 to 5 minutes. Add the poblano strips, season with a generous pinch of salt and a few grinds of pepper, and cook, stirring occasionally, until the peppers are heated through, another 1 to 2 minutes. Transfer to a plate and wipe the skillet clean.

Make the quesadillas: Heat 1/2 tsp. of the oil in the skillet over medium-high heat until hot. Add one tortilla and scatter over it a quarter of the cheese, a quarter of the poblano mixture, and a quarter of the cilantro. When the tortilla smells toasty and the bottom is browned in spots, in 1 or 2 minutes, fold it in half, pressing it with a spatula to flatten it. Transfer to the baking sheet in the oven to keep warm. Repeat with the remaining ingredients to make three more quesadillas. Cut each quesadilla into wedges and serve with the sour cream on the side.

Artichoke Bruschetta

Artichoke Bruschetta

Toasty baguette slices are topped with a creamy artichoke spread and then broiled until bubbly in this easy appetizer that’s fancy enough for a party…or for a more casual variation, bake it up as a hot dip instead!

1 (8-ounce) package of cream cheese, softened Artichoke-Bruschetta-by-Five-Heart-Home-for-Love-Grows-Wild_700pxHoriz
1 cup mayonnaise
1 (14-ounce) can of artichoke hearts (whole, halves, or quarters), drained & chopped
1 cup grated Parmesan cheese
1 cup grated mozzarella cheese
1 teaspoon garlic salt
French baguette loaf of bread, cut at an angle into 1/3-inch slices
Fresh chopped parsley or paprika, for garnish

In a large bowl, use an electric mixer to beat cream cheese until smooth. Blend in mayonnaise and chopped artichoke hearts. Mix in Parmesan, mozzarella, and garlic salt and beat at high speed until mixture is smooth. Preheat broiler to high. Dollop a generous amount of artichoke mixture on each baguette slice and spread all the way to the edges (which will prevent them from burning). Arrange bruschetta on a baking sheet. Broil for 2 to 3 minutes or until topping is bubbly and starting to turn golden brown. Garnish with chopped parsley or a light sprinkling of paprika, if desired. Serve hot. Alternatively, the artichoke mixture may be spread in a pie plate or similar baking dish and baked at 350°F for 25 to 30 minutes, until hot and bubbly (you may broil for a couple additional minutes to brown the top). Serve as a dip with baguette slices, assorted crackers, or tortilla chips.

Fiesta Stuffed Mini Peppers

Fiesta Stuffed Mini Peppers

Fiesta-Stuffed-Mini-Peppers-512-18 Sweet Mini Peppers (halved and seeded)
8 oz. package of Cream Cheese (softened)
8 oz. shredded cheddar cheese or shredded Monterrey jack
1 T. lime juice
1 T. fresh cilantro
½ tsp. garlic salt

Preheat your oven to 350 degrees F. Wash and slice the peppers in half long ways. Use a spoon to scoop out the seeds. In another bowl mix together the cream cheese, cheddar cheese, lime, cilantro, and garlic salt. Spoon or pipe the filling into each of the pepper halves. Place in a baking dish and bake at 350 degrees for 20 minutes. Serve warm.

Clam & Corn Soufflé

Clam & Corn Soufflé

1 cup crumbled saltinesCHOPCLAM_m
1/2 cup milk
2 eggs, lightly beaten
1 can (6-1/2 ounces) minced clams, undrained
2 cups fresh sweet corn OR 1 package frozen whole-kernel, thawed
2 T. minced parsley
2 T. butter or margarine, melted
2 T. finely chopped yellow onion
1/2 tsp. Worcestershire sauce
1/2 cup shredded Cheddar or grated Parmesan cheese

Preheat the oven to 425 degrees. In a mixing bowl, combine the saltines, milk, eggs, clams, corn, parsley, butter, onion and Worcestershire sauce. Transfer the mixture to an ungreased 1-quart casserole, and top with the cheese. Bake, uncovered, for 20 minutes.

Sticky Honey Chicken Drumsticks

Sticky Honey Chicken Drumsticks

6 mediustickym chicken drumsticks (about 120g each)
Dash of freshly ground black pepper

3 T. honey
2 T. light soy sauce
2 T. tomato ketchup
1 T. Worcestershire sauce
2 tsp. sweet chilli sauce
1 tsp. garlic (crushed)
1 tsp. grated ginger

Roasted sesame seeds (optional)

.Remove the papery skin from a clove of garlic. Squeeze the garlic through a garlic crusher. Peel a piece of root ginger and grate it on a fine grater. Combine all the ingredients for the marinade in a bowl and set aside. Slash 2 lines on the drumsticks with a knife and season with freshly ground black pepper. Pour the marinade over to coat the drumsticks and transfer all (together with the liquid) to a ziplop bag. Seal the bag tightly and refrigerate for at least two hours, or overnight (for best results). 30 minutes before baking, remove the drumsticks from the fridge. Preheat the oven at 200°C. Place the marinated drumsticks (together with the marinade) on a baking dish and bake for 40 minutes or until cooked through and golden brown, turning (with a pair of tongs) and basting (note 3) the drumsticks every 10 minutes or so. After baking, filter the leftover sauce through a sieve. Pour the sauce over a small sauce pan and simmer until thicken. Pour over the chicken drumsticks and sprinkle the roasted sesame seeds before serving.

Dukkah (Duqqa)

Dukkah (Duqqa)

An Egyptian condiment consisting of a mixture of herbs, nuts, and spices. It is typically used as a dip with bread or fresh vegetables for an hors d’Å“uvre.

¾red-earth-dukkah cup whole blanched almonds
¾ cup hazelnuts
½ cup (scant) coriander seeds
¼ cup cumin seeds
6 T. sesame seeds
Olive oil
Crusty bread slices

Bake nuts at 300º until golden, stirring occasionally, about 25 minutes. Bake coriander and cumin on another small sheet until aromatic, stirring occasionally, about 10 minutes. Transfer to processor; cool. Toast sesame on same sheet about 3 minutes; cool. Blend spice mixture and sesame in processor to coarse powder; transfer to medium bowl. Coarsely grind nuts in processor; mix into sesame-spice mixture. Season with salt and pepper. Spoon oil onto plates. Dip bread into oil and dukkah.

Herb & Spice Crisps

Herb & Spice Crisps

spicecrispsPhyllo Dough, thawed, kept moist under damp towel
Butter, Melted
White Wine
Salt
Various fresh herbs
Spices

Mix liquid butter and white wine at a ratio of 1:1. Cut the dough sheets in squares of approx. 23 cm by 17 cm. Put some of the butter-and-wine-mixture on one half of the sheet. Place small leaves of herbs at the edge of the sheet and salt the coated side. Put the dry half of the dough sheet on the coated half and press both together. Coat one third of the sheet again with the butter mixture and fold it. Now again coat the half of the sheet with the mixture and fold for the last time. Press the sheet layers together and coat the herbal outside of the bar with butter.

Preheat the oven to 160 degrees C with circulating air and bake the bars for approx. 3 to 4 min. on each side. Start with the butter-coated, herb side facing down. When the bars turn golden, remove them from the oven and carefully wipe remaining oil with a kitchen paper from the bar’s surface. If you want the bars to be extremely thin, cut the sheets only half as wide as specified above and omit the first folding step.

Smoked Salmon Gougère with Smoked Salmon Butter

Smoked Salmon Gougère with Smoked Salmon Butter

Salmon Butter:

¾ pound smoked salmon
1 ½ cups butter, room temperature
2 tablespoons minced fresh dill
2 tablespoons fresh lemon juice
¼ teaspoon pepper
Puree salmon in processor. Blend in remaining ingredients. Taste and adjust seasonings. Bring to room temperature before using.

Gougère:

1 cup water
1/3 cup butter, in pieces
1 teaspoon dry mustard
½ teaspoon salt
1/8 teaspoon cayenne
1 cup flour
4 eggs
¼ pound smoked salmon, finely diced
¼ cup grated Parmesan cheese
1 egg
1 teaspoon whipping cream

Bring water, butter, mustard, salt and cayenne to boil. Remove from heat and stir in flour all at once. Mix until dough forms a ball. Place over medium heat and stir until dough is no longer sticky when pinched. Cool 5 minutes. Beat in eggs 1 at a time until dough is smooth. Blend in salmon and Parmesan. Pipe in 1-inch rounds onto parchment-lined baking sheets, spacing 2 inches apart. Beat egg with cream and glaze tops of puffs. Bake at 425º until puffed, golden and firm, about 25 minutes. Turn off heat and open oven door. Pierce each puff with sharp knife. Let stand in oven 10 minutes to dry. Cut off caps and reserve. Pull out any dough centers. Pipe salmon butter into puffs. Top with caviar if desired or replace caps. Garnish with dill sprigs. Makes about 48.

Sticky Spicy Honey Chicken

Sticky Spicy Honey Chicken

1 pacstickychickenkage of chicken thighs/wings
1 T. sugar
1 T. chili garlic sauce (or any hot sauce)
1/4 cup soy sauce
1 T. sesame oil

1 T. ketchup
1 T. honey
1 T. soy sauce
1 tsp. brown sugar or sugar
1 tsp. chili garlic sauce (or any hot sauce)
1 T. minced garlic (if desired)
1 tsp. cornstarch
Garnish with sesame seeds and sliced green scallions

In a large bowl, mix your marinade of honey, chili sauce, soy sauce and sesame oil. Remove chicken from package and place into bowl, Make sure all pieces of chicken is coated with the marinade mixture. Marinade for at least 30 minutes or overnight. Preheat your oven (or toaster oven) to 375F. Line baking sheet with foil and place chicken pieces on top, making sure that no pieces are directly on top of each other. Place into oven and bake for at least 25-30 minutes or until done. Meanwhile, prepare your sauce. In a separate bowl, mix ketchup, honey, soy sauce, sugar, chili sauce, garlic and cornstarch. Mix thoroughly and place into microwave at 30 sec intervals on high until the sauce begins to thicken. It usually takes around 1 1/2 minutes to 2 minutes. Feel free to baste your chicken a couple times while cooking. Once chicken is done cooking, place into your sauce bowl and toss. Garnish with sesame seeds and sliced green scallions and serve.

Pancetta and Parmesan Tassies

Pancetta and Parmesan Tassies

8 Tablespoons (4 ounces) unsalted but737872ter
4 ounces cream cheese
1 1/2 cup unbleached all-purpose flour
1/2 cup half-and-half
1 extra large egg
1/8 teaspoon kosher salt
4 ounces pancetta, cut into 1/4-inch dice, cooked and drained
1/2 cup grated parmesan cheese
1/4 cup chopped fresh chives
Cayenne pepper to taste

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until creamy. Gradually add the flour; beating on low speed until blended. Shape the mixture into 24 balls, place on a parchment lined baking sheet and refrigerate for 1 hour. Lightly grease the wells of a 24-cup mini-muffin pan. Place the dough balls into the cups, pressing on the bottom and up the sides to form a cup; set aside. Preheat the oven to 375º F. In a small bowl, whisk together the half-and-half, egg, and salt. Evenly sprinkle the cooked pancetta into the pastry cups; top with 1 teaspoon of parmesan. Evenly drizzle half-and-half mixture over cheese and sprinkle with chives. Bake for 20-25 minutes or until puffed and golden brown. Carefully remove the tassies from the muffin pan and transfer to a wire rack to cool briefly. Serve warm with cayenne pepper to taste. Cooled leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350º F oven for 5-10 minutes or until warmed through. Enjoy!

Pepper Jelly Palmiers

Pepper Jelly Palmiers

1 pepper-jelly-palmiers-sl-x(17.3-oz.) package frozen puff pastry sheets, thawed
Parchment paper
1 cup plus 2 T. finely shredded Parmesan cheese
6 tablespoons chopped fresh chives
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup hot pepper jelly

Roll 1 pastry sheet into a 12- x 10-inch rectangle on lightly floured parchment paper. Sprinkle with half of cheese, 3 Tbsp. chives, and 1/4 tsp. each salt and pepper. Roll up pastry, jelly-roll fashion, starting with each short side and ending at middle of pastry sheet. Wrap pastry tightly with parchment paper. Repeat procedure with remaining pastry sheet, cheese, chives, salt, and pepper. Freeze pastries 1 to 24 hours. Preheat oven to 375°. Remove pastries from freezer, and let stand at room temperature 10 minutes. Cut each roll into 1/4-inch-thick slices, and place on parchment paper-lined baking sheets. Bake, in batches, 20 minutes or until golden. Microwave pepper jelly in a microwave-safe bowl at HIGH 1 minute. Spread 1/2 tsp. pepper jelly onto each palmier. Serve immediately.

Fried Garlic Cheese Sticks

Fried Garlic Cheese Sticks

tumblr_mq7wg1qs0g1sw6uino1_4001-½ pounds Monterey Jack cheese
30 cloves fresh garlic
4 cups peanut oil
1 tablespoon Italian seasoning
3 eggs, beaten
2 cups all-purpose flour
3 cups French bread crumbs
3 tablespoons chopped, fresh parsley
1 small jar Marinara sauce or homemade Marinara sauce

Slice cheese into 30 slices, about ¼-inch thick. Peel garlic and slice each clove lengthwise into about 6 ovals. Heat oil in deep, heavy saucepan over medium-low heat. Add garlic ovals and simmer 5 to 7 minutes, being careful not to burn or brown cloves. Remove slices as they float to surface and are light brown in color. Drain on paper towels. Reserve oil for cheese. Mince garlic and mix with Italian seasoning. Spread half the cheese slices evenly with garlic mixture. Press remaining cheese slices on each to make 15 bars. Dip flour coated pieces into egg, and then into bread crumbs mixed with parsley. Be sure to cover sides. Reheat oil to medium-high heat and fry cheese in oil a few pieces at a time until lightly browned (takes about 2 minutes). Skim particles from oil as they accumulate. Drain cheese on paper towels and keep warm until they are all fried. Serve with toothpicks and Marinara sauce for dipping. Makes about 30 pieces

Chicken in Lemon Butter Caper Sauce

Chicken in Lemon Butter Caper Sauce

Saucechx
12 T. cold unsalted butter, cut into 1⁄2-inch pieces, divided
2 T. finely chopped yellow onion
2 garlic cloves, minced
1⁄3 C. Pinot Grigio
3 T. fresh lemon juice
Kosher salt
Pepper
1/4 C. capers, rinsed

Chicken
4 boneless, skinless chicken breast halves (or use cutlets)
2 T. grated Parmesan cheese
1/3 C. flour
Salt and pepper
Olive oil

8 oz. angel hair pasta, cooked and drained

Cut the chicken breast halves horizontally, butterflying them open. Pound chicken pieces with a meat hammer to 1/4-inch thickness. Mix together the flour, salt, pepper, and grated Parmesan. Dredge chicken cutlets in the flour mixture, until well coated. Heat olive oil in a large skillet on medium high heat. Add chicken and brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cover with aluminum foil and keep warm in the oven while you prepare the sauce. Melt 1 T. of the butter in a medium pan over medium heat. Add the onion and cook, stirring often, until the onion is translucent but not browned, about 3 minutes. Add garlic. Cook for about 30 seconds. Add the wine and lemon juice and bring to a boil over high heat. Cook until the liquid is reduced to about 2 T., about 5 minutes. Reduce the heat to its very lowest setting. Slowly whisk in butter, one piece at a time, letting the first addition melt before adding more butter. Season with salt and pepper. Stir in capers. To serve: Place cooked pasta on plate or pasta bowl. Top with chicken and spoon sauce over chicken and pasta.

Baby Back Ribs (Oven Recipe or finish on Grill)

Baby Back Ribs (Oven Recipe or finish on Grill)

9a5ad8b6d70a1b289095b08db9c37912One rack of pork baby back ribs
Juice of one lemon
1/4 cup dry rub (your own or my recipe)
1/2 cup barbeque sauce (your own or my recipe)

Preheat oven to 300° F. Remove excess fat from ribs. Peel the silver skin off the back of the ribs – lift with a sharp knife and grab with a paper towel to remove. Cut ribs apart into individual pieces. Rub ribs all over with lemon juice. Coat ribs with dry rub. Place meat side down in large baking pan, & cover tightly with foil, shiny side out. Bake in the oven for 2 1/2 hours. Remove from oven & pour off liquid. Brush bbq sauce over all sides of ribs. Grill: To finish ribs on the grill, remove from the pan and place ribs on the grill (I use a basket over direct but low heat) basting and turning a few times for about 10 minutes. Oven: To finish ribs in the oven, set oven to broil and return ribs to the same oven rack, basting and broiling about 5 minutes per side, watching so they don’t burn. They will be so tender, it’s best to turn them using gloved hands.

Where’s the Crust Pizza

Where’s the Crust Pizza

crust
Crust
1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp. ground black pepper
1 tsp. garlic powder
1/4 C. grated parmesan cheese

Topping
1/2 C. pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings – pepperoni, ham, sausage, mushrooms, peppers
Garlic powder

Preheat oven to 350. Lightly spray a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, or until golden brown. Allow crust to cool for 10 minutes. Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.

KFC Extra Crispy

KFC Extra Crispy

1 whole frying chicken, cut upec
6−8 cups shortening

Coating:
1 egg, beaten
1 cup milk
2 cups all−purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder

Trim any excess skin and fat from the chicken pieces. Preheat the shortening in a deep−fryer to 350 degrees. Combine the beaten egg and milk in a medium bowl. In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG). When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off. Working with one piece at a time, first dip in egg and milk then coat the chicken with the dry flour mixture, then the egg and milk mixture again, and then back into the flour. Be sure that each piece is coated very generously. Stack the chicken on a plate or cookie sheet until each piece has been coated. Drop the chicken, one piece at a time into the hot shortening. Fry half of the chicken at a time (4 pieces) for 12−15 minutes, or until it is golden brown. You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly. Remove the chicken to a rack or towels to drain for about 5 minutes before eating.

KFC Buttermilk Biscuits

KFC Buttermilk Biscuits

1/2 cup butterKFC-buttermilk-biscuit-recipe
1/4 cup club soda
1 beaten egg
3/4 cup butter milk
1 teaspoon salt
5 cups Bisquick Biscuit Mix

Preheat the oven to 450F. Combine all of the ingredients. Knead the dough by hand until smooth. Flour your hands Pat the dough flat to 3/4−inch thickness on waxed paper and punch out biscuits with a biscuit cutter. Bake on a greased baking sheet for 12 minutes, or until golden brown, brush with melted butter when they come out of the oven. Makes 18 Biscuits.

KFC BBQ Baked Beans

KFC BBQ Baked Beans

2 15−ounce cans small white beans (with liquid)4a15b160400c7d4448131a0ed8183df3
2 tablespoons water
1 tablespoon cornstarch
1/2 cup ketchup
1/2 cup dark brown sugar
2 tablespoons white vinegar
4 teaspoons minced fresh onion
2 pieces cooked bacon, crumbled
1/2 teaspoon dry mustard
1/4 teaspoon salt
dash pepper
dash garlic powder

Preheat oven to 350 degrees. Pour entire contents of two 15−ounce cans of beans into a covered casserole dish. Combine the water with the cornstarch in a small bowl until cornstarch dissolves. Stir mixture into the beans. Stir the remaining ingredients into the beans and cover the dish. Bake for 90 minutes or until sauce thickens. Stir every 30 minutes. Let beans sit for
5 to 10 minutes after removing them from the oven before serving.

Apple Chunk Cake

Apple Chunk Cake

1 1pc07 fresh apple cake/4 cup sugar
1/4 cup vegetable oil
2 egg
2 cups flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
4 cups apple (diced, chunks)
1/4 cup applesauce
2 cups apple (sliced, to place on cake)

Preheat oven to 350° F. In a large bowl, mix sugar, oil and eggs together. Beat well. In a separate bowl, combine flour, salt, cinnamon, and baking soda. Add to egg batter and mix well. Add apple chunks and applesauce to the batter. Stir to combine. Coat a baking pan with vegetable oil spray, and pour in batter. Bake until done, about 1 hour. Place apple slices on top of apple cake and serve.

Yield: 12 servings
Calories: 240
Fat: 6g
Fiber: 2g

Parmesan Chicken Strips

Parmesan Chicken Strips

cs8 ounces boneless skinless chicken breasts
1/4 cup (1 ounce) grated fat-free Parmesan cheese
1/4 teaspoon chili powder or Hungarian paprika or to taste
1/2 teaspoon oregano
1/2 teaspoon basil
1/8 teaspoon garlic powder
Salt and freshly ground pepper to taste
1 egg, beaten

Preheat the oven to 350 degrees. Cut the chicken into 1-inch strips. Mix the cheese, chili powder, oregano, basil, garlic powder, salt and pepper in a shallow dish. Dip the chicken in the egg and coat with the cheese mixture. Arrange the coated chicken strips on a baking sheet sprayed with nonstick cooking spray. Bake for 18 to 20 minutes or until the chicken is cooked through and light brown, turning once. Serve with fat-free ranch salad dressing, if desired.

15 Ways to Doctor (15oz.) Frozen Peas

15 Ways to Doctor (15oz.) Frozen Peas

sweet-peas1. Add ¼ C. sautéed minced shallot to cooked peas.
2. Sauté a small diced red bell pepper in butter. Fold into cooked peas.
3. Cook a packaged rice blend, mix together with cooked peas.
4. Add 10oz cooked, drained frozen spinach and a quarter C. butter sautéed onions to cooked peas.
5. Add thawed but uncooked peas to a baby lettuce salad. Dress with mustardy vinaigrette and shaved parmesan.
6. Cooked peas + salt + butter + 2 T. chopped fresh mint
7. Cooked peas + diced ham or crumbled cooked bacon
8. Toast a handful of sliced almonds or pine nuts; fold into cooked peas.
9. Cook peas in 2 C. of chicken stock. Add 2 T. chopped tarragon or chervil. Add peas and stock to food processor and blend, adding a quarter C. of heavy cream
10. Mix thawed peas with 10oz. refrigerated prepared alfredo sauce and a handful of chopped ham. Fold into a pound of cooked fettuccini and serve.
11. Mix thawed peas with a C. of steamed sugar snap peas. Add red bell pepper strips and chopped scallion. Dress pea salad with blue cheese dressing.
12. Fold thawed peas into potato salad
13. Add thawed peas to egg salad. Spread on wheat bread, cut into tea sandwiches and garnish with watercress
14. Puree thawed peas, 1 ½ C. chicken stock, some minced onion, chopped cucumber and 2 T. plain nonfat yogurt in a food processor. Season with salt and pepper and serve as a cold soup. Garnish with additional yogurt
15. Thawed peas + minced onion + cucumber cubes + cilantro + plain nonfat yogurt seasoned with a little cumin

Burrata Crostini

Burrata Crostini

½burrataovenroas_1355515167 C. Baby Arugula
4 oz. Cherry Tomatoes
¼ lb. Buffalo Mozzarella Ball
2 T. Ricotta Cheese
¼ C. Heavy Cream
2 French Baguette ( 12 Slices each )
Black Pepper
¼ C. Kosher Salt
Kosher Salt, to taste
2 T. Canola Oil
1 T. Extra Virgin Olive Oil
1 qt. Water

You can use store-bought burrata if you can find it. Often, burrata is expensive and has a very short shelf life. This homemade version is a good alternative. Make sure to use fresh mozzarella. The burrata is best if left to set overnight. Allow to chill for at least 2 hours. Also make the oven-roasted tomatoes the day before if you can, then assemble just prior to serving.

A recipe for 4 should require 20-24 crostini.

Line sheet pan with parchment paper. Cut tomatoes in half and place on prepared sheet pan. Drizzle with olive oil and season with a pinch of salt and pepper to taste. Remove mozzarella from refrigerator. If it is not already in slices or smaller balls, cut cheese into 2 inch pieces. Allow to come to room temperature. Slice each baguette crosswise into 1/4 inch thick pieces to measure the indicated amount, or 6 slices per person. Preheat the oven to 350 degrees. Place tomatoes in oven and roast for [30-40 minutes]. Tomatoes should start to dry out and become shriveled. Add water and salt to medium saucepan and bring to 190 degrees. Remove salt water from heat and add mozzarella balls. Allow to sit for 3 minutes. Use kitchen tongs if water is too hot and remove 1 ball at a time from the pot. As each ball is removed, the cheese should be soft enough to easily pull into strings. Cut each string into thumbnail-sized pieces and place in a medium mixing bowl. Add cream and ricotta to mixing bowl with cheese curds. Mix to combine. Mixture should resemble cottage cheese. Cover and chill for at least 2 hours. Transfer tomatoes to small mixing bowl; cover and chill while burrata is setting. Heat a large sauté pan over medium heat. Add canola oil and warm. Prepare a plate with layers of paper towels. Set plate near the stove for the toasted baguette. Once oil is hot, add the baguette slices. Oil should sizzle when you add the bread. Do not crowd the pan. Cook until the crostini are golden brown and crispy, about 3-5 minutes. Only cook one side. Transfer to the plate lined with paper towels. Sprinkle with salt while warm. Assemble no more than an hour prior to serving so crostini stay crisp. Layer crostini with a leaf of arugula and a teaspoon of burrata, and garnish with a tomato. Place burrata crostini on serving tray. Enjoy!

Broccolini Salad with Burrata Cheese

Broccolini Salad with Burrata Cheese

4e0a9ebc7b139f268ffb1ce2882f0aea2 pounds broccolini
3 large cremini mushrooms, about 2 inches in diameter
1 red onion (I used a red spring onion)
1 C. black Cerignola olives (available at Whole Foods’ olive bar)
1/2 C. Sherry Vinaigrette (recipe below)
Kosher salt and freshly ground black pepper
One 8-ounce burrata cheese
Extra virgin olive oil
Fleur de sel

Bring a large pot of salted water to a boil (1 C. of Kosher salt to each gallon of water). Prepare an ice bath. Set a cooling rack over a baking sheet and line the rack with paper towels. With a paring knife, cut off the thick ends of the broccolini stalks and peel the remaining stalks. Blanch the broccolini in batches in the boiling water until crisp-tender, 3 to 4 minutes. Transfer to the ice bath to stop the cooking, and drain on the paper towels. Cut off the stems of the mushrooms flush with the caps and discard. Cut the caps into paper-thin slices using a Japanese mandoline or other vegetable slicer or by hand, and transfer to a small bowl. Cut the onion in half through the equator. Slice one half of the onion into paper-thin rings on the mandoline. Select about 20 of the nicest rings, and reserve the remaining onion for another use. Cut the flesh of the olives away from the pit. Lay the pieces cut-side-down and cut lengthwise into thin slices. Line a baking sheet with parchment paper. Line up the broccolini stalks side by side on the parchment paper (this will allow you to dress and season the broccolini evenly), drizzle with about 1/4 C. vinaigrette, and toss to coat. Season to taste with salt and pepper. Toss the mushroom slices with about 2 T. of the vinaigrette and season with salt and pepper (do not overdress the mushrooms). Cut away the top nub of the burrata and put it in a shallow serving bowl that just holds it. Holding a pair of scissors vertically, snip an X into the top of the burrata, reaching the soft center. Open the top slightly and drizzle olive oil over and around the cheese. Sprinkle with fleur de sel and pepper, and place on a serving platter. Arrange the broccolini, mushrooms, olives, and onions on the platter.

Sherry Vinaigrette: Whisk together 1/4 C. sherry wine vinegar and 1/4 C. red wine vinegar, and then whisk in 1 C. extra virgin olive oil. The vinaigrette should look broken – do not emulsify. Refrigerate in a covered container for up to one month.

Herb Crusted Chicken in Basil Cream Sauce

Herb Crusted Chicken in Basil Cream Sauce

2 B5f916f9eb57cb64b138224e996082306oneless Skinless Chicken Breasts; pounded thin
1/4 cup milk
1/2 cup Progresso Garlic & Herb Bread Crumbs
2 teaspoons ‘Perfect Pinch’ Roasted Garlic and Bell Pepper Seasonings
1 teaspoon freeze dried chives
3 Tablespoons butter
3 cloves of garlic; minced
1/2 cup Chicken Broth
1/4 can of Italian diced tomatoes; drained and finely chopped
1 cup heavy whipping cream
1/2 cup grated Parmesan cheese blend
2 Tablespoons freeze dried (or fresh) basil
Dash of fresh ground black pepper

Place bread crumbs, Roasted Garlic and Bell Pepper Seasoning and freeze dried chives in a shallow bowl; mix thoroughly. Place milk in a separate shallow bowl. In a skillet, heat butter on medium heat. Meanwhile, pound chicken flat and thin for even cooking (if you haven’t done so already). Dip the chicken in the milk, then coat with crumb mixture. Cook chicken in butter until browned and cooked through (about ten minutes). Remove and keep warm. In the same skillet, add garlic and sauté for approximately 1 minute. Add chicken broth and bring to a boil over medium heat. Stir occasionally to loosen browned parts from the pan. Stir in cream and tomatoes; bring to a boil and stir for one minute. Reduce heat to low; add Parmesan cheese, basil and a dash of pepper, stir sauce and cook until heated through and thickened. (About 5 minutes) Serve by pouring the sauce over the chicken. For added flair, serve the chicken and sauce over cooked pasta.

Rotini with Prosciutto and Sugar Snap Peas

Rotini with Prosciutto and Sugar Snap Peas

Salt
8oz rotini
1 T. olive oil
4oz prosciutto, diced
1/2 C chopped red onion
1 C heavy cream
1 8oz pkg (1 C.) fresh sugar snap peas
Grated Parmesan cheese
Black pepper

Bring a large pot of water to a boil over high heat. Add salt, if using, and stir in the rotini. Reduce the heat to medium-high and cook the rotini, uncovered, until al dente, 8 minutes.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the prosciutto and onion, reduce the heat to medium, and cook, stirring, until the onion is soft, 3 minutes. Pour in the cream, increase the heat to medium-high, and bring to a boil. Lower the heat to medium-low and let the mixture simmer, stirring often, until it has reduced slightly, 2-3 minutes.
After the rotini has cooked for 5 minutes, add the sugar snap peas to the pot and cook them until they turn bright green and are crisp tender. Drain the rotini and sugar snaps well in a colander, shaking it a few times to remove any water that might still cling to the pasta. Return the rotini and sugar snaps to the pot. Spoon the sauce over them and stir to coat the pasta well. Serve at once with Parmesan cheese and pepper on the side.