Hissy Fit Dip

Hissy Fit Dip

hissy16 ounces sour cream

8 ounces cream cheese, softened

8 ounces Velveeta®, small cubed

1 cup white American cheese, shredded

1/2 – 1 pound pork sausage, crumbled, cooked and drained

1/4 cup green onion, finely chopped

1 teaspoon Worcestershire sauce

1 teaspoon onion powder

1/2 teaspoon ground sage

1/4 teaspoon curry

1/8 teaspoon cayenne pepper

Dash of garlic salt or powder

Sea salt and fresh cracked pepper to taste

 

In a mixing bowl, combine all ingredients; stirring until well blended. Place in baking dish you have sprayed with non-stick coating. Bake at 350 degrees for 1 hour. Serve with crackers, chips, or veggie sticks – carrots, celery, sliced cauliflower, etc.

Tangy Tomato Soup with Tarragon Croutons

Tangy Tomato Soup with Tarragon Croutons

soup4 pounds tomatoes
1/4 cup plus 3 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 small carrot, finely chopped
1 celery rib, finely chopped
3 thyme sprigs
1 bay leaf
2 cups chicken stock or low-sodium broth
Pinch of sugar
Salt and freshly ground pepper
4 crustless slices of peasant bread (3/4 inch thick), cut into cubes
1/4 cup chopped tarragon
1/2 cup heavy cream

Preheat the oven to 350°. Bring a pot of water to a boil; fill a large bowl with ice water. Make a shallow X in the bottom of each tomato. Plunge the tomatoes into the boiling water for 30 seconds or just until the skins begin to curl. Transfer the tomatoes to the ice water to cool. Drain the tomatoes and pat dry, then peel. Halve the tomatoes crosswise. Set a strainer over a medium bowl. Scoop the seeds from the tomato halves into the strainer and press to extract the juices. Coarsely chop the tomatoes and add them to the bowl; discard the seeds. In a large saucepan, heat 3 tablespoons of the olive oil until shimmering. Add the onion, carrot, celery, thyme sprigs and bay leaf and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the tomatoes and their juices along with the stock and sugar, season with salt and pepper and bring to a boil. Simmer over moderately low heat until the tomatoes are completely broken down, about 20 minutes. Meanwhile, in a medium bowl, toss the bread cubes with the remaining 1/4 cup of olive oil and the tarragon and season lightly with salt and pepper. Spread the bread cubes on a baking sheet and toast for about 10 minutes, stirring once, until golden and crisp. Using a slotted spoon, transfer the solids from the saucepan to a blender. Discard the thyme sprigs and bay leaf. Add the cream to the blender and puree the soup until smooth. Pour the soup back into the saucepan and stir well. Rewarm over moderately low heat and season with salt and pepper. Serve the soup with the croutons on the side. Alternatively, serve the soup lightly chilled. Make Ahead The soup can be refrigerated overnight and the croutons can be stored in an airtight container for up to 2 days

Picnic Chicken

Picnic Chicken

1 chicken cut into pieces

1 tablespoon salt

2 tablespoons brown sugar

1 tablespoon chili powder

1 tablespoon paprika

1 teaspoon freshly ground black pepper

¼ teaspoon cayenne

 

Rinse the chicken parts and then dry them. Mix together the salt, brown sugar, chili powder, paprika, pepper, and cayenne. Rub the spice mix under the skin as well as over the skin of the chicken. Using toothpicks, secure the skin back in place so that it does not shrink away from the chicken pieces as the chicken cooks. Place the chicken pieces on a cookie sheet and cover it loosely with foil. Place the sheet on an oven rack. Let the chicken rest in the refrigerator for at least an hour, but 6 hours or overnight would be best. The longer the chicken rests, the more of the spice rub that will be absorbed by the chicken and the deeper the flavor will be. Preheat oven to 425 degrees. Roast chicken for 12 minutes. Raise the oven temperature to 500 degrees and roast for 8-10 minutes more or until breast pieces reach 160 degrees. Remove the breasts from the oven and let the dark meat pieces cook for five more minutes or until they reach 170 degrees. Remove the remaining pieces from the oven and let the chicken cool to room temperature. Refrigerate the chicken overnight. Serve the chicken cold.

S’mores Bars

S’mores Bars

smores1/2 cup butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
3/4 cup graham cracker crumbs
1 teaspoon baking powder
1/8 teaspoon salt
5 milk chocolate candy bars (1.55 ounces each)
1 cup marshmallow crème

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cracker crumbs, baking powder and salt; gradually add to creamed mixture. Set aside 1/2 cup for topping. Press remaining mixture into a greased 9-in. square baking pan. Place candy bars over crust; spread with marshmallow crème. Crumble remaining graham cracker mixture over top. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in an airtight container. Yield: 1-1/2 dozen.

Yield: 18 Bars
Calories: 213
Fat: 9g
Fiber: 1g

Spicy Southwestern Chicken Rolls

Spicy Southwestern Chicken Rolls

unnamed1 tablespoon canola oil
1¼ pounds ground chicken
1 Vidalia onion, finely chopped
1 (4-oz) can chopped mild green chilies
1 (1-oz) package salt free taco seasoning
2 garlic cloves, minced
1 cup reduced-fat shredded sharp cheddar cheese
2 tablespoons reduced fat sour cream
¼ cup fresh cilantro, chopped
4 scallions, finely chopped
16 (9×14) sheets frozen phyllo dough, thawed
1 cup low-sodium mild green salsa

Preheat oven to 375 degrees F. Spray two baking sheets with nonstick spray. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, onion, chilies, taco seasoning and garlic. Cook, stirring occasionally, over medium heat, until the chicken is browned and any liquid has completely evaporated, about 8 minutes. Remove chicken mixture from heat. Stir in cheese, sour cream, cilantro and scallions, mixing with a fork until well blended. Place one sheet of phyllo with the short side facing you on a work surface. (Cover remaining phyllo with plastic wrap to keep from drying out.) Lightly spray the phyllo sheet with nonstick spray, then fold it in half lengthwise. Place about 2 tablespoons of filling in the center of the bottom end of the phyllo. Roll up jelly-roll fashion. Place the roll, seam-side down, on the baking sheet. Lightly spray the roll with nonstick spray. Repeat with remaining phyllo sheets, filling and cooking spray to make a total of 16 rolls. Bake until the filling is hot and the rolls are lightly golden, 20-25 minutes. Let cool 5 minutes, and then cut each roll in half. Serve with the salsa.

Apple-Brie Braid

Apple-Brie Braid

AppleBrieBraidDONE1 (1-pound) loaf frozen white bread dough
2 tablespoons butter or stick margarine, divided
4 cups finely chopped peeled Granny Smith apple (about 1-1/4 pounds)
1/2 cup packed brown sugar, divided
3 tablespoons chopped slivered almonds
Cooking spray
4 ounces Brie cheese
1 teaspoon all-purpose flour

Thaw dough in refrigerator 12 hours. Melt 1 tablespoon butter in a medium nonstick skillet over medium-high heat. Add apples; sauté 10 minutes. Add 1/4 cup brown sugar; cook 5 minutes. Remove from heat; stir in almonds. Roll dough into a 15 x 12-inch rectangle on a lightly floured surface. Place on a baking sheet coated with cooking spray. Spread apple mixture lengthwise down center of dough. Remove rind from cheese; cube. Arrange cheese on top of apple mixture. Make diagonal cuts, 1-1/2 inches apart, on opposite sides of filling to within 1/2 inch of filling. Fold strips alternately over filling from each side, overlapping at an angle. Cover and let rise in a warm place (85 F), free from drafts 1-1/2 hours or until doubled in size. Preheat oven to 350F. Combine 1/4 cup brown sugar and flour in a medium bowl; cut in 1 tablespoon butter with a pastry blender or 2 knives until combined. Sprinkle over top of loaf. Bake at 350F for 30 minutes or until golden.

Creamy Tomato Soup with Brown Butter Garlic Croutons

Creamy Tomato Soup with Brown Butter Garlic Croutons

cc65710fe499ed88236a4f531333973a2 tablespoons olive oil
2 tablespoons unsalted butter
1 sweet onion, diced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon smoked paprika
3 garlic cloves, minced
3 tablespoons tomato paste
2 (28-ounce) cans whole, peeled tomatoes
4 cups low-sodium chicken or vegetable stock
1/3 cup mascarpone cheese
1/3 cup freshly grated havarti cheese

croutons
2 cups cubed whole grain bread
3 tablespoons brown butter
2 garlic cloves, minced

Heat a large soup pot over medium-low heat and add olive oil and butter. Add onions, salt, pepper, seasonings and smoked paprika, then stir well to coat. Cook until onions are soft and translucent, about 5-6 minutes. Stir in garlic and tomato paste, using the back of the spoon well to mash the tomato paste and evenly distribute it throughout the onions. Cook for another 5-6 minutes or so, stirring occasionally, allowing the tomato paste to become golden in spots. Add in both cans of the tomatoes (with juice) and the stock, bring the mixture to a boil. Reduce to a simmer and let bubble for 1 hour, stirring occasionally. While the mixture is simmering, I occasionally mashed the tomatoes down just to make them easier to blend. While the soup is cooking, preheat the oven to 375 degrees F. Brown the butter and let it sit for 2-3 minutes, then toss in the minced garlic cloves and stir for 30 seconds. Add bread cubes to a large bowl and pour the garlic/butter mixture over top, tossing well to coat. Place the bread cubes on a baking sheet and bake for 8-10 minutes, tossing once or twice during cooking. If you desire them more golden, bake a little longer – just keep an eye on them. After the hour is up, very carefully add the mixture to a blender (you will probably have to do this in two parts) and puree until totally smooth. Add back to the pot over low heat. Stir in the mascarpone and havarti, stirring until it’s completely melted. Taste and season additionally with salt and pepper if needed. Serve in big bowls with an extra dollop of mascarpone and bunch of croutons on top.

Baked Clams

Baked Clams

2 dozen Littleneck or Manila clams, shucked
1/3 cup fresh bread crumbs
2 – 3 Tbsp. minced flat-leaf parsley
1 – 2 cloves garlic, minced
1/8 tsp. red chile flakes
1 Tbsp. olive oil

Preheat an oven to 400°F. Set shucked clams on the half-shell (be sure to scrape off any clam that clings to the other side of the shell into the side you’re cooking – you want all that meat!) on a baking sheet or in a baking dish. In a small bowl, combine the bread crumbs, parsley, garlic, and chile flakes. Drizzle with olive oil and combine again. Distribute the stuffing evenly on the clams. Bake for 10 to 12 minutes – 10 for slightly softer clams, 12 for those who like their cooked seafood really cooked. Serve right away.

Burgundy Mushrooms

Burgundy Mushrooms

WUSP01H_burgundy-mushrooms_s4x3_jpg_rend_sni12col_landscape4 lbs. large mushrooms, cleaned and stems trimmed

1 1/2 cups butter

1 quart burgundy wine (any)

2 T. Worcestershire sauce

1 tsp. dill seed

1 tsp. pepper

1 tsp. garlic powder

2 cups water

3 beef bouillon cubes

3 chicken bouillon cubes

4 cloves Garlic, peeled

salt

 

Bring water and butter to a boil in large pot. Add remaining ingredients and return to boiling. Reduce to simmer. Simmer covered for 5-6 hours. Remove cover and simmer for an additional 3-4 hours. Add salt to taste at the end of the cooking process. The mushrooms will be very dark in color. Serve straight from the pot or spoon the mushrooms and cooking liquid into a serving bowl. Have crusty bread nearby to soak up the deliciousness.

 

 

Feta Cheese in Phyllo With Mastiha, Sesame, Thyme & Honey

Feta Cheese in Phyllo With Mastiha, Sesame, Thyme & Honey

680a217029bdc4c6ae98cb54739072f81 slab of Epiros Feta cheese
2 T. of butter, melted
a sprinkle of ground mastiha
1 sheet of phyllo pastry
1 tsp. of olive oil
black and white sesame seeds
drizzle of Attiki honey
fresh thyme leaves

Take your slab of Feta cheese out of the container and pat dry (or slice evenly to about 1/2 inch thick) and set aside. Now place sheet of phyllo on your work surface and brush the entire surface with melted butter then fold over and brush the top layer again. Place the slab of Feta at one end of the phyllo (about two inches in from the edge) and sprinkle the ground mastiha over the cheese. Now fold the short end of phyllo over the cheese followed by folding the two sides in towards the cheese. Now roll-up the phyllo until it has been completed wrapped to form a phyllo packet. Brush the seam where the end of the phyllo sheet ends and brush the remaining butter over the rest of the phyllo packet. Place heavy skillet or cast iron pan on your stovetop over medium heat and add tsp. of olive oil. Once hot, gently place your phyllo packet in the pan and fry for 2-3 minutes a side or until just golden. Use spatula to carefully flip and fry the other side until just golden. You may serve “saganaki” style in the pan or transfer to a serving plate. Drizzle with honey, sprinkle with sesame seeds and fresh thyme leaves. Serve as a meze with an Ouzo (or tsipouro) on ice and a squeeze of lemon juice (optional).

Moroccan-Style Orange Salad

Moroccan-Style Orange Salad

ORANGESALAD_03 navel or Valencia oranges
3 T. olive oil
Juice of ½ orange
Juice of ½ lemon
¼ tsp. ground cinnamon
1 T. honey
Salt and pepper to taste
12 Pitted Kalamata Olives
1 avocado
1/2 small red or white onion, thinly sliced
1 T. toasted pine nuts
â…“ cup chopped fresh mint

Cut top and bottom ends off oranges. Using a sharp knife, peel rind along with outer layer of skin, exposing pulp. Cut each orange into 8 wheels. Reserve juice and set aside. Whisk olive oil, orange and lemon juices, cinnamon, and honey in a salad bowl. Add oranges, olives, avocado, onion, and pine nuts; mix with large spoon. Garnish with mint and drizzle with more olive oil. Serve cold or at room temperature.

Yield: 3 servings
Calories: 342
Fat: 54g
Fiber: 8g

Basil Lemon Cake

Basil Lemon Cake

lemonbasilcake1 Package Trader Joe’s Vanilla Cake & Baking Mix (requires 2 eggs, 1 stick melted butter or 1/2 cup oil, and 1 cup cold milk)
Zest of 2 lemons, about 2 T. (use a lemon zester to make it easy)
1/2 cup finely chopped fresh basil

Blueberries &/or Whipped Cream for Garnish

Preheat oven to 350 degrees. Mix together cake batter as directed. When the batter is smooth, stir in lemon zest and basil. Spread batter in oiled 8×8-inch pan. Bake 40-43 minutes or until toothpick inserted in center comes out clean. Cool and remove from pan. When serving slices, top with blueberries or whipped cream.

Smoked Salmon in Herbed Pancakes

Smoked Salmon in Herbed Pancakes

For the pancakes:

1 cup multigrain pancake mix
1/2 cup milk
1 egg
1 tablespoon oil
1/3 cup finely chopped herbs (any combination of parsley, thyme and basil)

For the filling:

1/2 cup plain whole milk yogurt
1 teaspoon lemon juice
1/2 small onion, minced
Pinch salt and pepper
5 ounces sliced smoked salmon, shredded
1/3 cup micro greens

Make pancake batter per box instructions. Stir in herbs. Set aside. In another bowl, whisk yogurt, lemon juice, onion, salt and pepper. Refrigerate until used. Using herbed batter, cook 4 pancakes per instructions on the box. Lay pancakes on a plate. Top with salmon, add yogurt mix and then top with micro greens. Roll pancake. Secure with toothpick or kitchen twine.

Yield: 4 servings
Calories: 267
Fat: 9g
Fiber: 3g

Cakes Salé

Cakes Salé

cakeolive3webUnsalted butter, softened, for brushing pan
1 3/4 cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon black pepper
3 large eggs
1/3 cup milk
1/3 cup olive oil
6 ounces baked ham, cut into 1/4-inch dice (about 1 1/4 cups)
6 ounces Gruyère, coarsely grated (about 1 1/2 cups) or half grated and half cut into 1/4-inch dice.
¼ C. chopped Green Olives

Center a rack in the oven and heat to 350 degrees. Or, if making mini muffins, position 2 racks in upper third of the oven and heat to 425 degrees. Generously brush a loaf pan or four 12-portion mini muffin pans with butter. In a large bowl, whisk flour with baking powder, salt and pepper. In a medium bowl, lightly whisk eggs, then whisk in milk and olive oil. Using a rubber spatula, fold wet ingredients into dry until barely mixed. Fold in ham and cheese and olives. Scrape batter into loaf pan and smooth top, or using your finger, push a tablespoon of batter into each muffin cup. Bake loaf until golden and a toothpick inserted in center comes out with a few crumbs attached, 40 to 50 minutes. Or bake muffins until golden, about 15 minutes, switching pans between racks halfway through. Transfer to a rack to cool in pan for 5 minutes. Run a knife around edge to release. Turn out loaf onto rack to firm up before slicing, about 30 minutes; using a serrated knife, cut into 3/8-inch slices, then cut into halves or quarters. Muffins can be served warm or at room temperature.

Provencal-Style Tomato and Mozzarella Loaf

Provencal-Style Tomato and Mozzarella Loaf

1 C. canned diced Tomatoes, drained
4 T. EVOO, divided
½ tsp. Salt
½ tsp. Pepper
7oz. Mozzarella, cut into ½” cubes
4 oz. grated Swiss or Gruyere Cheese
8-10 Basil Leaves, chopped
3 large Eggs
1 C. Flour
1 tsp. Baking Powder
½ Warm Whole Milk

Preheat oven to 350. Mix tomatoes gently in a bowl with 1 T. oil, salt and pepper. Stir in cheeses and basil. Set aside. In separate bowl beat eggs and then add flour and baking powder. Add milk and remaining oil a little a time, mixing until smooth. Add tomato mixture to batter and mix well. Pour into an oiled and floured standard loaf pan. Bake for 45 minutes, or until a knife inserted near center comes out clean. Cook 10 minutes and then cut into slices.

Pear & Brie Turnovers

Pear & Brie Turnovers

brie1 egg
1 tsp. water
1 sheet frozen Artisan Puff Pastry, thawed
1 (8 oz) wedge double cream Brie without crust, thinly sliced into 10 pieces
3 Pears Halves in White Grape Juice, drained and thinly sliced
Pinch salt and pepper

Preheat oven to 400° F. Beat egg and water together to make egg wash. Cut the puff pastry sheet into 10 3×3-inch squares. Brush the edges of each square with the egg wash. Place 1 piece of Brie and 2-3 slices of pear at the center of each square. Sprinkle with salt and pepper. Fold each pastry diagonally in order to make triangles and seal the edges using a fork. Place the triangles on a baking pan lined with parchment paper and brush the top with egg wash. Bake for 10-15 minutes or until golden.

Pizza Dough Scallion Pancakes

Pizza Dough Scallion Pancakes

Pizza Dough Scallion Pancakes

 

1 medium bunch scallions

1 pound pizza dough, at room temperature (let sit out about 2 hours)

All-purpose flour, for dusting

1 T. toasted sesame oil

Kosher salt

1 C. vegetable oil, for frying

 

1/3 C. soy sauce

2 T. granulated sugar

2 T. rice vinegar

1 tsp. Sriracha sauce

 

For the pancakes: Trim, then thinly slice the the scallions, cutting all of it. Place 1 T. in a small bowl and set aside for the dipping sauce. Place the remaining scallions in a second small bowl for the pancakes and set aside. Place the pizza dough on a work surface generously dusted with flour. Dusting with more flour as needed, roll the dough into a 12-by-15-inch rectangle. Brush the dough with the sesame oil, then sprinkle with the scallions and salt.  Starting at a long side, roll up jelly-roll style. Cut the roll into 3 (5-inch) pieces. Using your hands, roll each piece back and forth a few times to form a smooth rope about 6-inches long. Twist each piece into a tight spiral, tucking the ends tightly underneath. Cover the pieces with plastic wrap and let rest for 2 hours. Meanwhile, make the sauce. Add all the ingredients to the 1 T. of scallions and stir until the sugar is dissolved; set aside. Place one coil of dough on a floured work surface and dust the top with more flour. Using your hands, pat the coil into a 5-inch round. Using a rolling pin, roll the dough into a 10-inch round (it’s okay if some of the scallions come out, just press back into the dough). Repeat with the remaining coils. Heat the vegetable oil in a large frying pan over medium-high heat until shimmering, about 4 to 5 minutes. Meanwhile, set a wire rack over a baking sheet. Roll one of the dough rounds onto the rolling pin and carefully transfer and unroll into the oil. Fry until the bottom is golden brown, about 2 to 3 minutes. Flip the pancake and fry until the second side is golden brown, about 1 to 2 minutes more. Remove the fried pancake to the baking sheet and season lightly with salt. Repeat with the remaining 2 dough rounds. Cut the pancakes into wedges and serve while still warm with the dipping sauce.

Perfectly Pink Beet Pancakes

Perfectly Pink Beet Pancakes

IMG_44931 egg
1 1/2 cups all-purpose flour
3/4 cup milk
2 tablespoons brown sugar
1/4 cup applesauce
1/4 cup beet puree
4 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon

Whisk all ingredients until smooth. Butter griddle or frying pan on medium heat. Using a 1/4 cup measuring cup drop batter on pan and cook until brown on both sides and cooked through. Serve warm with butter and warm maple syrup.

Fava (Pureeed Yellow Split Peas)

Fava (Pureeed Yellow Split Peas)

fava_170w_170hFava is an easy dish to make and its bright yellow color is a pretty addition to any table. It can be served as an appetizer, meze, or a side dish. Fava goes particularly well with dark leafy greens, salty dishes, and fish. Look for the peas at a Greek grocer, or try an Indian market and look for yellow daal (moong).

 

1 lb 2 oz yellow split peas

1 small red onion, peeled

2 garlic cloves, peeled

About 1 1/2 teaspoons salt

olive oil for serving

1 large red onion, sliced, for serving

handful of capers with leaves for serving

 

Rinse the fava, then put into a pot and cover with cold water. Bring to a boil. Drain and give the fava a shower in a colander. Rinse out the pot, put the fava back in and add four cups of hot water. Bring to a boil, add the whole onion and garlic and simmer, partly covered, for about 30 minutes. Remove the lid and simmer over low heat, stirring from time to time, for about 30 minutes more or until all the water has been absorbed and it starts glooping on the surface. Stir in the salt to taste. Discard the onion and garlic cloves, and pulse the fava, with a hand-held blender if you have one, or in a food processor until smooth like soft mashed potato–much will have collapsed on its own and it may not even be necessary to purée. Leave it to sit for a bit, then spoon into a serving dish. Drizzle a good amount of olive oil over the top. Serve warm with the onion slices, capers, and a grinding of pepper. Note: If you have made it beforehand, you will need to add some water and beat it to thin out again to a soft creamy mash, as it will have set in a clump.

Caprese Benedict with Basil Hollandaise

Caprese Benedict with Basil Hollandaise

basilholl4 English muffin halves

8 ounces fresh mozzarella, sliced thinly

1 large heirloom tomato

8 large fresh basil leaves

1 tablespoon white vinegar

4 large eggs

Black pepper and kosher salt

 

1 egg yolk

2 tablespoons lemon juice

2 large basil leaves

¼ cup melted butter

kosher salt

black pepper

 

Put a shallow pot of water over medium heat to simmer and add the vinegar. While the water is simmering, make the Basil Hollandaise Sauce: Combine all of the ingredients in the blender and puree until very smooth. Season to taste with salt and pepper and set aside. Toast the English muffins until crispy and top them with the mozzarella, tomatoes and basil. Poach the eggs by swirling the simmering water hard with a spoon and then gently crack an egg into the center of the swirling water. Cook until the egg is half cooked through, but still runny in the center, about 3 minutes. Drain gently and top the benedict with the egg. Spoon the Basil Hollandaise over the egg. Serve hot.

 

Bread Snails

Bread Snails

breadstick-snails-R133306-ss1 Tube Refrigerated Breadsticks

Purchased Basil Pesto

Coarsely Shredded Carrot

 

Heat oven to 375 degrees F. Unroll dough and separate at perforations into strips. Spread strips with pesto and roll up into a coil, leaving a curved end, so it looks like the head of the snail. Secure with a toothpick. Place upright on a baking sheet. Bake for 10 minutes, or until golden. To serve, use the tip of a sharp knife to poke holes for antennae; insert two carrot slivers. Refrigerate for up to 2 days; reheat at 350 degrees F. Makes 12.

Parmesan-Rosemary Crackers

Parmesan-Rosemary Crackers

crackersstacked**Notes: Plan Ahead! The cracker dough should chill in the fridge ideally for 24 hours — my dough basically just chilled overnight, but the recipe suggests 24 hours. If you forget to make this ahead of time, try popping the dough in the freezer for two to three hours. Also: Bake these the day you serve them. They don’t keep well.

3/4 cup all-purpose flour

1 teaspoon coarse salt

Pinch of white pepper

2 teaspoons finely chopped fresh rosemary, plus extra sprigs for garnish

3 tablespoons chilled unsalted butter, cut into small pieces

1 cup finely grated (2 1/2 ounces) Parmigiano Reggiano cheese

5 tablespoons sour cream

1 large egg white, lightly beaten (optional — this is if you want to do the pretty rosemary garnish)

Combine flour, salt, pepper, and rosemary in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. Add 1 tablespoon of the sour cream at a time, pulsing each time to combine. (Note: I added the sour cream in 2 batches…not patient enough to do 1 T. at a time.) Process until dough comes together and is well combined. Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours. (Note: I chilled mine for about 18 hours. If you are pinched for time, try chilling the dough in the freezer for 2 to 3 hours.) Heat oven to 325 degrees. Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Dip a sprig of rosemary into egg white, and place in center of a cracker slice; repeat with remaining rosemary and crackers. (Note: The rosemary garnish is optional – it’s purely for decorative purposes.) Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. (My crackers took 25 minutes.) Transfer to a rack to cool.

Healthy Homemade Fruit Snacks

Healthy Homemade Fruit Snacks

newsquare2/3 cup fresh lemon juice or fresh orange juice (if you don’t like sour go with orange!)

2/3 cup frozen or fresh berries (raspberries, blueberries, strawberries are all great.)

1 – 2 T. honey

5 T. gelatin 

Pour juice and berries into a small saucepan. Heat over medium heat, stirring occasionally until berries become tender and begin to soften. Add honey and stir until completely incorporated. You will want the fruit to dissolve quite a bit until you have a compote. Puree mixture using an immersion blender or small blender. Let sit, off heat, for 5 – 10 minutes. Whisk in gelatin, one tablespoon at a time. Whisk vigorously until completely incorporated, mixing the gelatin in very gradually to avoid lumps. (If you do get lumps, just run the mixture through your blender again or you can put it back on the heat to help dissolve the gelatin.) Pour into a 8 x 8 or 9 x 9 glass dish. Refrigerate until set (30 minutes to an hour). Cut in small squares.

Note: I like to keep these in my fridge (I love cold things!), but they do transport and keep nicely at room temperature.

Margarita Fruit Dip

Margarita Fruit Dip

1 package (8 ounces) cream cheese, softened (I used reduced fat)

1/3 cup frozen (thawed) margarita drink mix (from 10-ounce can)

2 T. orange juice

1 teaspoons grated lime peel

1/4 cup whipping (heavy) cream

Whole strawberries

 margarita-fruit-dip-recipe

Beat cream cheese, margarita mix, orange juice and lime peel in large bowl with electric mixer on low speed until smooth. Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff. Fold into cream cheese mixture. Cover and refrigerate 1 hour. Serve dip with strawberries.

 

Grilled Mini Pitas

Grilled Mini Pitas

Take 8 pita bread rounds and mix & match your recipe from these options…

sauce options topping choices finishing touch possibilities
1/2 cup KRAFT Classic Caesar Dressing 2 cups KRAFT Shredded Pizza! Four Cheese, 1/2 cup OSCAR MAYER Real Bacon Bits, 1 pkg. (6 oz.) OSCAR MAYER Grilled Chicken Breast Strips 1 cup shredded romaine lettuce
1/2 cup KRAFT Original Barbecue Sauce 2 cups KRAFT Four Cheese Mexican Style Shredded Cheese; 4 cups mixed red, green and yellow pepper strips; 1 small red onion, sliced 1/4 cup chopped cilantro
1/2 cup KRAFT Greek Vinaigrette Dressing 1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese; 1 small red onion, chopped; 1/2 cup kalamata olives, cut in half 1/2 cup chopped cucumbers
1 cup TACO BELL® Thick & Chunky Salsa 2 cups KRAFT Shredded Cheddar Cheese, 1 cup frozen BOCA Ground Crumbles, 1 cup frozen corn 2 avocados, sliced

Then follow our 3 simple steps:

HEAT grill to medium heat. Spread pitas with sauce. Add toppings.

PLACE pita on sheet of heavy-duty foil on grate of grill; cover with lid. Grill 10 to 13 min. or until cheese is melted.

TOP with finishing touches.

Homemade Cheez-Its (Cheddar Cheese Crackers)

Homemade Cheez-Its (Cheddar Cheese Crackers)

baked-cheese-crackers11 cup all-purpose flour

4 tablespoons unsalted butter, cut into small pieces

8 ounces sharp cheddar cheese, grated

3/4 teaspoon salt

1/2 teaspoon ground mustard (optional)

2 tablespoons cold water

In a food processor, pulse everything except water together until it looks like coarse crumbs. While pulsing, add in water 1 tablespoon at a time. Remove from food processor, wrap in plastic wrap and put in refrigerator for at least 20 minutes. Meanwhile, preheat oven to 350 degrees. Roll out dough (quite thin–I think mine would have been slightly better had they been a bit thinner) and cut into squares. Use a toothpick, or the end of a scissors (I had to improvise, the toothpick wasn’t making a big enough hole for my liking) to poke a hole in the middle of each cracker. Place crackers on lined baking sheet. You can place them fairly close together, as they do not really expand. Bake for 13-15 minutes or until crispy. Mine could have gone a bit longer–they aren’t quite like the crackers you buy in the store. *note: I used my food processor shredder blade to shred an 8 ounce blade of cheese. It takes about two seconds…and since I was already getting the food processor dirty, it was a no-brainer.

Dark Chocolate Soufflé

Dark Chocolate Soufflé

souffles-su-600574-xAdd cream of tartar to the whites while beating; the acid stiffens and coagulates the egg-white protein, strengthening the walls of the bubbles. Sugar, used in sweet soufflés, also strengthens the bubbles.

Use a wire whisk attachment to introduce air into the whites evenly, creating tiny, strong bubbles.

Beat the whites just until stiff but moist-looking peaks form. If the whites are overbeaten, the walls of the air bubbles will be stretched out; they may burst when heated, collapsing the soufflé.

Fold the white sauce gently but thoroughly into the beaten egg whites, using a flexible spatula. Overmixing, or folding with a heavy hand, may collapse the egg-white bubbles, leaving your soufflé less than ethereal.

Bake the soufflé in the right dish size for the best results. Classic soufflé dishes aren’t necessary; you can also use deep casseroles or ovenproof bowls, though soufflés baked in bowls with sloping sides won’t rise as high as those in straight-sided dishes. Measure your dish’s capacity with water to determine its volume.

 

3 tablespoons butter

3 tablespoons all-purpose flour

1 cup milk

1 cup chopped bittersweet or semisweet chocolate (5 to 6 oz.)

4 large eggs, separated

2 tablespoons rum or 1 teaspoon vanilla

1/8 teaspoon cream of tartar

1/4 cup sugar

Lightly sweetened softly whipped cream

 

Generously butter four 1- to 1 1/4-cup soufflé dishes or one 1 1/2-quart soufflé dish. If using small dishes, set them slightly apart in a 10- by 15-inch baking pan. In a 2- to 3-quart pan over medium heat, melt 3 tablespoons butter. Add flour; stir until mixture is smooth and bubbling. Stir in milk; continue stirring until sauce boils and thickens, about 2 minutes. Remove from heat. Add chocolate and stir until smooth. Add egg yolks and rum and stir until mixture is blended and smooth. In a bowl, with a mixer on high speed, beat egg whites (use whisk attachment if available) with cream of tartar until foamy. Gradually add sugar and continue beating until short, stiff, moist peaks form. With a flexible spatula, fold a third of the chocolate sauce into whites until well blended. Add remaining sauce and gently fold in just until blended. Scrape batter into prepared soufflé dishes; if higher than 3/4 full, use foil collar (see “Crowning Glory” below). Bake in a 375° regular or convection oven to desired doneness: For a soft, creamy center, bake until edges feel set and dry but center 1 to 1 1/2 inches of small soufflés or 2 to 3 inches of large one still appear soft and jiggle slightly when dishes are very gently shaken, 12 to 15 minutes for small soufflés, 15 to 20 minutes for large one. For a fully set center, bake until surface appears set and fairly dry, 2 to 3 minutes longer for small soufflés, 5 to 6 minutes longer for large one. Serve at once, scooping portions from single soufflé with a large spoon. Offer whipped cream to add to taste.

 

Crowning glory

Soufflés look most impressive when they rise dramatically over the rim of the dish. To create a beautiful crown on your soufflé, fill the dish about 3/4 full. If it’s less full, the soufflé may not rise over the rim. If it’s more full, the soufflé may spill over unless you wrap the dish with a foil collar. Here’s how to make one.

Cut a 15-inch-wide sheet of foil 4 inches longer than circumference of dish; fold lengthwise in thirds. Coat one side of the foil strip generously with melted butter, using a pastry brush. Wrap the foil around outside of dish so that at least 2 inches of foil extend above the rim. Fold the ends of the buttered foil strip over several times until snug against dish.

 

 

Corn and Dried Tomato Soufflé with Shrimp-Onion Relish

Corn and Dried Tomato Soufflé with Shrimp-Onion Relish

Add cream of tartar to the whites while beating; the acid stiffens and coagulates the egg-white protein, strengthening the walls of the bubbles.

Use a wire whisk attachment to introduce air into the whites evenly, creating tiny, strong bubbles.

Beat the whites just until stiff but moist-looking peaks form. If the whites are overbeaten, the walls of the air bubbles will be stretched out; they may burst when heated, collapsing the soufflé.

Fold the white sauce gently but thoroughly into the beaten egg whites, using a flexible spatula. Overmixing, or folding with a heavy hand, may collapse the egg-white bubbles, leaving your soufflé less than ethereal.

Bake the soufflé in the right dish size for the best results. Classic soufflé dishes aren’t necessary; you can also use deep casseroles or ovenproof bowls, though soufflés baked in bowls with sloping sides won’t rise as high as those in straight-sided dishes. Measure your dish’s capacity with water to determine its volume.

Notes: Use dried tomatoes that are moist, soft, and pliable; if they aren’t, soak them in hot water until soft, 5 to 15 minutes, then squeeze out water. Or use oil-packed tomatoes and squeeze out the oil. You can prepare the dishes (step 1), make the sauce (step 2), and separate the eggs up to 4 hours ahead; cover sauce and eggs separately and chill. Stir the chilled white sauce over low heat until hot before proceeding with step 3.

 

tomato-souffle-su-600637-x1/4 cup (1/8 lb.) butter

1/4 cup all-purpose flour

1 1/4 cups milk

1 teaspoon dried tarragon

1/4 teaspoon salt

1 cup thawed frozen corn kernels

1/3 cup finely chopped dried tomatoes

1/2 cup grated parmesan cheese

8 large eggs, separated

1/4 teaspoon cream of tartar

Shrimp-Onion Relish

 

Generously butter a 2 1/2- to 3-quart soufflé dish or six 1 1/2- to 2-cup soufflé dishes. If using small dishes, set them about 2 inches apart in a 10- by 15-inch baking pan. In a 2- to 3-quart pan over medium heat, melt butter. Add flour and stir until mixture is smooth and bubbling. Stir in milk, tarragon, and salt, and continue stirring until sauce boils and thickens, 2 to 3 minutes. Add corn and dried tomatoes and stir until hot, about 1 minute. Remove from heat. Add parmesan cheese and stir until melted. Add egg yolks and stir until mixture is blended and smooth. In a bowl, with a mixer on high speed, beat egg whites (use whisk attachment if available) with cream of tartar until short, stiff, moist peaks form. With a flexible spatula, fold a third of the cheese sauce into whites until well blended. Add remaining sauce and gently fold in just until blended. Scrape batter into prepared soufflé dish (or dishes). If higher than 3/4 full, use a foil collar (see “Crowning Glory” below). If desired, draw a circle on the surface of the soufflé batter with the tip of a knife, about 1 inch in from rim, to help an attractive crown form during baking. Bake large soufflé in a 350° regular or 325° convection oven until top is golden to deep brown and cracks look fairly dry, 35 to 40 minutes. Bake small soufflés in a 375° regular or convection oven, 20 to 25 minutes. Serve immediately, scooping portions from single soufflé with a large spoon. Pass the shrimp-onion relish to spoon over each serving as desired.

Soufflés look most impressive when they rise dramatically over the rim of the dish. To create a beautiful crown on your soufflé, fill the dish about 3/4 full. If it’s less full, the soufflé may not rise over the rim. If it’s more full, the soufflé may spill over unless you wrap the dish with a foil collar. Here’s how to make one.

Cut a 15-inch-wide sheet of foil 4 inches longer than circumference of dish; fold lengthwise in thirds. Coat one side of the foil strip generously with melted butter, using a pastry brush. Wrap the foil around outside of dish so that at least 2 inches of foil extend above the rim. Fold the ends of the buttered foil strip over several times until snug against dish.

Caramelized Shallot Soft Scrambled with Comte

Caramelized Shallot Soft Scrambled with Comte

Caramelized Shallot Soft Scrambled with Comte

 

3 eggs, cold from the refrigerator

1/2 tsp. Diamond Crystal kosher salt, plus a pinch for the shallots

1 heaping T. cold creme fraiche

3 T. salted butter

1 large or 2 medium shallots, peeled and finely diced

1/4 C. grated Comte cheese

Flaky salt

Freshly cracked black pepper

 

Crack the eggs into a small bowl. Add the kosher salt. Use a fork to break the yolks, then forcefully whisk the eggs together for 30 seconds, or until totally homogeneous. Add the creme fraiche to the eggs in 5 or so little pieces (so it’s not all in one clump). Refrigerate the bowl while you cook the shallots.       Set a small to medium nonstick or well-seasoned carbon steel skillet over high heat. Drop in 2 T. of the butter. When it melts and foams, adjust the heat to medium-low and add the shallots with a pinch of kosher salt. Saute, keeping the heat moderate to avoid burning the butter, for 8 to 10 minutes, until the shallots are translucent and browning around the edges and they taste sweet and concentrated. Turn the heat to low and push the shallots to the sides of the skillet. After about 1 minute, add the remaining 1 T. butter. Add the cold eggs. Do not touch them for 90 seconds! Seriously, I’ll know. After 90 seconds, the eggs should have begun to set up around the sides, like the very early stages of a French omelet. Rotate the pan 180 degrees, so its handle is facing the opposite way it was facing before. Use a silicone spatula to draw in the eggs and shallots from the edges, almost to the middle, but off to one side by a few degrees, like the spatula is a pilot taking a plane just off course. As you scrape toward the middle, be sure to scrape under the set eggs you’ve just drawn inward before moving on to the next stroke. Don’t touch for another 90 seconds! I’ll definitely know. After 90 seconds, repeat this spatula motion. Sprinkle the grated Comte over the middle of the eggs, where the large, set curds are hanging out. Turn the heat up to medium and finish cooking for 20 to 40 seconds any runny egg around the edges that has stubbornly refused to start firming up. Pull the eggs from the heat while still glossy on top and slide onto a plate. Serve topped with flaky salt and black pepper.

No-Bake Lemon Pie

No-Bake Lemon Pie

1 (14oz) can sweetened condensed milk (Eagle Brand)
1/2 C. lemon juice
1 (8oz) tub cool-whip
1 9-inch graham cracker crust

pie

Whisk together milk and lemon juice. Carefully fold in cool-whip. Pour into prepared graham cracker crust. Refrigerate 4 hours, or until firm.

Croque Monsieurs

Croque Monsieurs

mons2 T. of butter
3 T. flour (I used brown rice flour to make it gluten free)
2 cups of hot milk
1 tsp. of salt
1/2 tsp. of pepper
Pinch of nutmeg
12 ounces of Gruyere cheese, grated
1/2 C. freshly grated parmesan
8 croissants or 16 slices of white bread
Dijon mustard
8 ounces of ham, sliced

Preheat oven to 400 degrees. Line a cookie sheet with parchment paper. Melt butter in a small sauce pan, add flour and stir for 2 minutes. Slowly pour in hot milk and whisk until sauce is thick. Remove from heat and stir in salt, pepper, nutmeg, 1/2 C. of Gruyere cheese and Parmesan cheese. Stir until cheese is melted and set aside. Cut the croissants in half and place on the cookie sheet. Bake for 4 minutes, flip and bake for an additional 2 minutes. Remove croissants, spread Dijon mustard on one half. Add the ham and Gruyere Cheese, top with croissant. Spoon cheese sauce over each sandwich, top with more Gruyere cheese. Bake in the oven for 5 minutes or until tops are browned.

Caribbean Baked Chicken with Mango

Caribbean Baked Chicken with Mango

2 jalapeño chile peppeCaribbean-Baked-Chicken-with-Mangors, halved and seeded (wear plastic gloves when handling)
1/2 med onion, halved
2 cloves garlic, minced
1 slice (1/4” thick) peeled fresh ginger
1 T. extra virgin olive oil
1 T. white wine vinegar
1 tsp. jerk seasoning
1 tsp. ground allspice
4 boneless, skinless chicken breast halves
1/2 mango, peeled and finely chopped
1 T. chopped cilantro leaves

Preheat oven to 450 degrees F. Coat 13” x 9” baking pan with cooking spray. In food processor, combine peppers, onion, garlic, ginger, oil, vinegar, jerk seasoning, allspice, and salt. Process until very finely chopped, stopping machine a few times to scrape down inside of container. Spread jalapeño mixture on both sides of chicken breasts. Place into prepared baking pan. Bake 30 minutes or until thermometer inserted into thickest portion registers 170 degrees F and juices run clear. Place chicken onto 4 plates, and scatter mango on top. Sprinkle with cilantro.

Salted Caramels

Salted Caramels

1 cup heavy cream
5 tablespoons unsalted butter, cubed
1 teaspoon large flake sea salt (Recommended: Maldon)
1½ cups sugar
¼ cup light corn syrup
¼ cup water

Line an 8-inch square baking pan with lightly oiled parchment paper. Combine the heavy cream, cubed butter, and sea salt in a medium saucepan over medium heat and bring it to a boil. Once it’s reached a boil, remove it from the heat and set it aside. In a separate medium saucepan, combine the sugar, corn syrup and water and place it over medium heat, bringing it to a boil and swirling until it is golden brown in color. Do not stir. Carefully stir the cream mixture into the sugar mixture. Be careful, as it will bubble up. Continue cooking the mixture until it reaches 248ºF on a thermometer, about 12 minutes. Once the mixture has reached 248ºF, immediately pour it into the prepared pan and let cool for at least 2 hours. Once the caramel has cooled completely, use a sharp knife to cut the block into 40 candies. Store candies in an airtight container until ready to eat. Kelly’s Notes: Use a very small amount of oil to grease the parchment paper, otherwise the caramels are coated in the oil and lose their flavor. For an added salty kick, top the caramels with additional sea salt after you’ve poured the hot mixture into the prepared pan. Or, go a step further and coat the hardened caramels in chocolate and garnish with sea salt.

Pupusas Revueltas

Pupusas Revueltas

1 lb. chicken breast, la_santaneca_pupusas_optground
1 T. vegetable oil
1/2 lb. lowfat mozzarella cheese, grated
1/2 small onion, finely diced
1 clove garlic, minced
1 medium green pepper, seeded, minced
1 small tomato, finely chopped
1/2 tsp. salt
5 C. instant corn flour (masa harina)
6 C. water

In nonstick skillet, sauté chicken in oil over low heat until it turns white. Stir chicken constantly to keep it from sticking. Add onion, garlic, green pepper, and tomato. Cook chicken mixture through. Remove skillet from stove and let mixture cool in refrigerator. Meanwhile, place flour in large mixing bowl and stir in enough water to make stiff, tortilla-like dough. When chicken mixture has cooled, mix in cheese. Divide dough into 24 portions. With your hands, roll dough into balls and flatten each into 1/2–inch thick circle. Put spoonful of chicken mixture in middle of each circle of dough and bring edges to center. Flatten ball of dough again until it is 1/2–inch thick. In very hot iron skillet, cook pupusas on each side until golden brown. Serve hot.

Yield: 12 servings
Serving Size: 2 Pupusas
Calories: 290
Fat: 7g
Fiber: 5g

Maple and Spice Snack Mix

Maple and Spice Snack Mix

1/4 C. sugar free pancake syrup
2 T. unsalted butter, cut up in small chunkssyrup
1 T. chili powder
1/2 tsp. salt
1/4 tsp. cinnamon
3 C. air popped popcorn
3 C. mixed nuts, unsalted
1 C. wheat nuts
1/3 C. dried blueberries with no sugar added

Pour the syrup into a medium size saucepan. Place over low heat. Add the butter and let it begin to melt. Sprinkle in the chili powder, salt and cinnamon. Stirring often continue to cook on low until the butter has completely melted. Set the oven temperature to 300 degrees. Toss together the popcorn, mixed nuts, wheat nuts and blueberries in a large baking pan. Pour the syrup mixture over the top and toss to coat all the ingredients completely. Bake 25 minutes or until golden brown. Be sure to stir the snack mix a couple of times during baking to ensure it browns evenly. Cool the snack mix to room temperature before storing in a container.

Burrata and Roasted Asparagus and Tomato Salad

Burrata and Roasted Asparagus and Tomato Salad

This recipe doesn’t require exact measurements, just make it to fit your appetite.

burrata

Burrata cheese
Tomato slices
Asparagus spears
Prosciutto
Arugula
Fresh basil leaves
French bread slices
Good quality extra virgin olive oil
Freshly ground pepper and kosher salt

Remove burrata from container and let rest to drain. Place tomato slices and asparagus spears on a baking sheet and drizzle with extra virgin olive oil, sprinkle with freshly ground black pepper and kosher salt and roast in oven set to broil for 5 minutes or until asparagus becomes soft and tomatoes begin to brown. Thicker stalks of asparagus will take longer to roast. Remove from oven and let cool. Top French bread slices with a drizzle of olive oil and toast in oven or toaster oven. Tear pieces of French bread slices and burrata into chunks or sections. Layer in a bowl with tomato, prosciutto, arugula and fresh basil leaves and drizzle with extra virgin olive oil and season with pepper and salt.

Sausage and Burrata Pasta

Sausage and Burrata Pasta

Sausage-and-Burrata-Pasta-680t1 pound pasta, rotini or small shells work great
2 tablespoons olive oil
1 onion, chopped very fine
1 pound bulk pork sausage, sweet or spicy
1 teaspoon, chopped garlic
1 29 ounce can of tomato sauce
1 cup of white wine or chicken broth
1 cup half and half
½ cup parmesan cheese
1 burrata ball
Additional olive oil to drizzle
Fresh ground sea salt and pepper
Additional parmesan cheese to garnish
Fresh basil to garnish (optional)

Cook pasta according to package instructions and drain when ready. I prefer to cook it al dente for this recipe. In a large skillet over medium heat, add olive oil and add onions. Sauté the onions and when they are soft, approximately 3 minutes, add the bulk sausage. Cook for approximately 5 minutes and use a wooden spoon to break up the sausage into crumbles. Add the garlic and sauté for an additional 3 minutes. Stir in the tomato sauce and white wine. Simmer for approximately 10 minutes. Lower the heat to low and slowly stir in the half and half. When well blended, stir in the parmesan cheese and continue to stir until creamy. Add the drained sauce to the skillet and simmer for an additional 5 minutes on low until the sauce is slightly absorbed by the pasta. Remove the burrata from the container and absorb any of the excess water with a paper towel. Plate the pasta on a large bowl and top with the burrata immediately. The heat from the pasta will warm and melt the burrata slightly. Drizzle olive oil on top of the burrata and season with fresh ground sea salt and pepper. Garnish with additional parmesan cheese or parmesan shavings and fresh basil

Cheese Tortellini with a Fresh Tomato and Artichoke Slaw

Cheese Tortellini with a Fresh Tomato and Artichoke Slaw

Salt (optional), for cooking the pasta
1 package (9 ounces) refrigerated fresh cheese tortellini
1 jar (6 ounces) marinated artichoke hearts with their liquid
1 T. chopped fresh basil, or 1 tsp. store-bought pesto
1 pint (2 C.) grape or cherry tomatoes, or 2 C. chopped tomatoes (from 2 medium-size tomatoes)
1 tsp. capers, drained
¼ C. pre-shredded Parmesan cheese

Bring a large pot of water to a boil over high heat. Add salt, is using, and stir in the tortellini. Reduce the heat to medium-high and cook the tortellini, uncovered, until al dente, 5 to 6 minutes. Meanwhile, place the artichoke hearts with their liquid, basil, and tomatoes in a food processor. Pulse 10 times, or until the mixture has a slaw-like consistency. Stir in the capers. Drain the tortellini well in a colander, shaking it a few times to remove any water that might still cling to the pasta. Transfer the tortellini to a serving bowl or serving plates. Pour the slaw over the tortellini and sprinkle the Parmesan cheese on top. Serve at once. (For a beautiful yellow color, use yellow tomatoes in the slaw. Add a little chopped yellow bell pepper for bite, and substitute another herb for the basil, if you like)

Pasta Shells with Tuna, Lemon and Olives

Pasta Shells with Tuna, Lemon and Olives

Salt, for cooking pasta, optional
8 ounces medium-size pasta shells
1 (6-ounce) can solid white albacore tuna, packed in water, drained
1 C. store-bought olive salad
1 tsp. grated lemon zest
1 T. fresh lemon juice
2 tsp. capers, drained, for garnish
1/4 C. chopped fresh basil or parsley, for garnish
Lemon wedges, for garnish

Bring a large pot water to boil over high heat. Add salt, if using, and stir in pasta shells. Reduce heat to medium-high and cook shells, uncovered, 8 minutes until al dente (firm to the bite). Meanwhile, place tuna, olive salad, lemon zest and juice in a food processor fitted with metal blade or blender and puree 30 seconds until smooth. Drain pasta shells well in a colander, shaking it a few times to remove any water that clings to pasta. Return shells to pot. Fold in the sauce and stir to coat pasta well. Serve at once, garnished with capers, basil and lemon wedges.

Yield: 4 servings
Calories: 763
Fat: 58g
Fiber: 2g

Grammie’s Chicken Cutlets

Grammie’s Chicken Cutlets

Grammie’s Chicken Cutlets

4 boneless, skinless chicken breasts (8 ounces each)
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon Italian seasoning
2 large eggs
1 ¼ cups panko bread crumbs
1/2 cup (2 ounces) grated Parmesan cheese
Neutral oil, such as avocado, for shallow-frying
1 tablespoon unsalted butter

Set one hand on top of a chicken breast to hold it in place, then cut horizontally through the middle so you have 2 thinner cutlets. Repeat for all the chicken breasts for a total of 8 cutlets. Pat the chicken dry with paper towels. Season the chicken all over with 2 teaspoons of salt. Prepare 3 shallow dishes or large plates for coating the chicken. In the first dish, combine the flour, garlic powder, and Italian seasoning. Season with ½ teaspoon each salt and pepper. In the second dish, beat the eggs. In the third dish, combine the panko and Parmesan, then season with ¼ teaspoon each salt and pepper. One at a time, dip the chicken cutlets in the flour and coat all sides, tapping off the excess. Next, dip in the egg, allowing any excess to drip back into the dish. Finally, coat with the panko mixture, pressing to adhere. Place on a plate as you coat all the cutlets.

ENJOY NOW: In a large cast-iron skillet or heavy-bottomed pot, heat ¼ inch of oil over medium heat. Once shimmering, add the butter, swirling until melted. Carefully add 2 chicken cutlets to the skillet. Fry until golden brown and fully cooked, 2 to 4 minutes per side. Transfer to a clean plate, then immediately sprinkle with a little salt. Repeat with 2 more chicken cutlets. Serve.

ENJOY LATER: Arrange half the cutlets on a plate or sheet pan, cover with plastic wrap, and freeze until solid. Transfer the cutlets to a zipper-top plastic bag and freeze for up to 1 month. While still frozen, bake at 450°F until cooked through, 20 to 25 minutes.