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Roast Beef-and-Blue Cheese Sandwich

Roast Beef-and-Blue Cheese Sandwich

2 T. nonfat mayonnaise
1 T. Dijon mustard
1/4 tsp. pepper
2 (2-oz.) onion sandwich buns, sliced
2 romaine lettuce leaves
4 tomato slices
4 green bell pepper rings
4 red onion slices
4 oz. thinly sliced lean deli roast beef
2 T. (1/2 oz.) crumbled blue cheese

Combine mayonnaise, mustard, and pepper, and stir well; spread on cut sides of sandwich buns. Line the bottom half of each sandwich bun with a lettuce leaf; top each with tomato slices, bell pepper rings, onion slices, roast beef, blue cheese, and top halves of buns.

Yield: 2 servings
Calories: 309
Fat: 10.7g
Fiber: 2.5g

Parmesan-Herb Crusted Tofu Sandwich

Parmesan-Herb Crusted Tofu Sandwich

Tofu:
1 (14-oz.) package firm tofu, drained
1 C. breadcrumbs (about 2 slices stale bread)
1/4 C. (1 oz.) grated fresh Parmesan cheese
1 tsp. dried marjoram
1/2 tsp. dried savory
1/4 tsp. dried thyme
1/4 tsp. black pepper, divided
1/4 C. fat-free milk
1/8 tsp. salt
2 large egg whites, lightly beaten
1/4 C. all-purpose flour
Cooking spray

Remaining ingredients:
3 T. light mayonnaise
1 T. chopped fresh chives
1 tsp. low-sodium soy sauce
1 small garlic clove, minced
4 (2-oz.) sesame buns
4 romaine lettuce leaves
12 (1/4-inch-thick) slices plum tomato

To prepare tofu, cut crosswise into 12 slices. Place a large nonstick skillet over medium heat. Add tofu; cook 5 minutes on each side. Remove tofu from pan; cool to room temperature. Combine the breadcrumbs, Parmesan, marjoram, savory, thyme, and 1/8 tsp. pepper. Combine 1/8 tsp. pepper, milk, salt, and egg whites. Place flour in a shallow dish; dredge 1 tofu slice in flour. Dip in milk mixture; dredge in breadcrumb mixture. Repeat procedure with remaining flour, tofu, milk mixture, and breadcrumb mixture. Place a nonstick skillet coated with cooking spray over medium heat until hot. Add tofu; saut� 3 minutes on each side. Combine mayonnaise, chives, soy sauce, and garlic. Spread 1 T. mayonnaise mixture evenly over cut sides of each bun. Arrange 1 lettuce leaf and 3 tomato slices over bottom half of each bun; top each with 3 tofu slices. Cover with tops of buns. Serve immediately. The secret to this dish is to slice the tofu very thin, then bread it thickly. Water-packed firm tofu works best here; the silken tofu is just too delicate, unless you’re immensely careful.

Yield: 4 servings
Calories: 459
Fat: 14.4g
Fiber: 4.4g

Cheese Grits

Cheese Grits

4 C. water
1 C. uncooked quick-cooking grits
1 C. (4 oz.) shredded reduced-fat sharp cheddar cheese
1 T. butter or stick margarine
1 1/2 tsp. garlic powder
1/2 tsp. dried thyme
1/2 tsp. salt

Bring the water to a boil in a medium saucepan, and gradually add the grits, stirring constantly. Cover, reduce heat to low, and simmer for 5 minutes or until thick, stirring occasionally. Remove grits from heat, and stir in the shredded cheese and remaining ingredients.

Yield: 6 servings

Calories: 116
Fat: 5.6g
Fiber: 0.3g

Chicken and Blue Cheese Slaw

Chicken and Blue Cheese Slaw

Salad:
2 C. chopped skinless, boneless rotisserie chicken breast meat
2 C. seedless red grapes, halved
1 C. shredded carrot
1/2 C. thinly sliced red onion
1 (10-oz.) package angel hair slaw

Dressing:
1/4 C. rice vinegar
1/4 C. fat-free, less-sodium chicken broth
1/4 C. thawed orange juice concentrate
2 tsp. vegetable oil
1/4 tsp. salt
1/8 tsp. freshly ground black pepper

Remaining ingredients:
3 T. crumbled blue cheese
2 T. coarsely chopped walnuts

To prepare salad, place the first 5 ingredients in a large bowl, and toss gently to combine. To prepare dressing, combine vinegar, broth, juice concentrate, oil, salt, and pepper, stirring with a whisk. Drizzle over salad, tossing to coat. Sprinkle with cheese and walnuts, and toss gently to combine.

Yield: 4 servings
Serving size: 2 C.

Calories: 312
Fat: 9.6g
Fiber: 4g

Baked Feta with Marinara

Baked Feta with Marinara

1 tsp. fresh lemon juice
1/4 tsp. crushed red pepper
2 garlic cloves, minced
1 (14.5-oz.) can diced tomatoes with basil, garlic, and oregano, drained
1 (4-oz.) package crumbled feta cheese
Cooking spray
32 (1/2-inch-thick) slices diagonally cut French bread baguette (about 1 lb.), toasted

Preheat oven to 350�. Combine first 4 ingredients in a bowl. Sprinkle feta evenly into a 6-inch gratin dish or small shallow baking dish coated with cooking spray. Top with tomato mixture. Bake at 350� for 20 minutes. Serve as a spread with bread slices.

Yield: 16 servings
Serving size: 2 bread slices and 2 T. spread

Calories: 107
Fat: 2.4g
Fiber: 1g

Garden Grilled Cheese

Garden Grilled Cheese

8 tsp. Dijon mustard
8 (1-oz.) slices sourdough bread
1 C. (4 oz.) shredded reduced-fat sharp cheddar cheese
1/2 C. drained canned artichoke hearts, sliced
1 1/3 C. sliced bottled roasted red bell peppers
Cooking Spray

Spread 2 tsp. mustard on 1 bread slice; top with 1/4 C. cheese, 2 T. artichokes, 1/3 C. bell peppers, and 1 bread slice. Repeat procedure with remaining mustard, bread, cheese, artichokes, and bell peppers. Heat a large nonstick skillet coated with cooking spray over medium heat until hot. Add sandwiches to skillet; cook 2 minutes on each side or until golden brown. To flatten the sandwiches as they cook, place another skillet on top of them.

Yield: 4 sandwiches
Calories: 264
Fat: 7.6g
Fiber: 0.9g

Olive-Tomato Grilled Cheese Sandwiches

Olive-Tomato Grilled Cheese Sandwiches

8 (1/2-oz.) slices provolone cheese
8 (1 1/2-oz.) slices sourdough bread
2 T. olive spread (such as Lindsay Olivada)
16 large basil leaves
8 (1/4-inch-thick) slices tomato
Cooking spray

Heat a large nonstick skillet over medium heat. To prepare each sandwich, place 1 cheese slice on 1 bread slice. Spread 1 1/2 tsp. olive spread over cheese. Top with 4 basil leaves, 2 tomato slices, 1 cheese slice, and 1 bread slice. Repeat procedure with remaining bread, cheese, olive spread, basil, and tomato. Lightly coat outside of bread with cooking spray. Add 2 sandwiches to pan; cook 3 minutes on each side or until golden brown. Repeat procedure with remaining sandwiches.

Yield: 4 servings
Calories: 353
Fat: 11.2g
Fiber: 3.1g

Grilled Chicken with Mozzarella and Red Peppers

Grilled Chicken with Mozzarella and Red Peppers

3 tsp. olive oil
2 tsp. anchovy paste
6 each red bell peppers
2/3 C. cubed skim motzarella
2 each plum tomatoes, cubed
10 each black olives, sliced
4 T. minced flat leaf parsley
4 each chicken breasts 3oz

Roast peppers. Preheat broiler, and line a baking sheet with foil. Place peppers on baking sheet. Broil 4-6 inches from heat, turning frequently with tongs, until the skin is lightly charred on all sides, about 10 minutes. Transfer peppers to a paper bag, fold bag closed, and allow peppers to steam 10 minutes. Peel, seed, and devain the peppers over the sink to drain the juices. Slice pepppers into 1/4 inch slices. Spray the broiler or grill rack with Pam. Preheat broiler if necessary, or prepare the grill. In a medium bowl combine 2 tsp. of the oil with anchovy paste until well blended. Add peppers, cheese, tomato, olives, and parsley. Toss lightly. Brush chicken with the remaining tsp. olive oil, and place on rack. Broil or grill chicken 5 inches from heat until cooked through, about 5 minutes on each side. Serve the chicken breasts topped with the pepper mixture.

Yield: 4 servings
Calories: 242
Fat: 10g
Fiber: 3g

Apple-Cheddar Popovers

Apple-Cheddar Popovers

butter-flavored cooking spray
1 tart apple, such as Pippin, Granny Smith, or Fuji, peeled, cored, and chopped
1/3 C. shredded 2% sharp cheddar cheese
2 large eggs
1 C. unbleached all-purpose flour
1/4 tsp. salt
1 C. low fat (1%) milk
1 T. stick reduced-fat margarine, melted

Preheat oven to 450�F. Lightly coat 8 popover cups with cooking spray. Place 1 T. each of the apple and cheese at the bottom of each popover cups. In a food processor or blender, combine eggs, flour, and salt. Process until well blended. With the machine running, add milk and margarine through the feed tube. Process until smooth. Fill the C. two-thirds full with the batter. Bake for 15 minutes, reduce oven temperature to 350�F, and continue to bake for another 20 minutes until popovers are puffed and golden brown. Let cool at least 15 minutes, then remove from pan.

Yield: 8 servings
Calories: 111
Fat: 4g
Fiber: 1g

Ricotta-Stuffed Pears

Ricotta-Stuffed Pears

3 tsp. currants
1 1/2 tsp. Marsala or dry sherry
3 large firm ripe Bartlett or Anjou pears, cut in half and cored
juice of 1 lemon
3 T. part-skim ricotta cheese
3 T. fat-free cream cheese
1/2 tsp. sugar substitute
1 T. graham cracker crumbs

Place the currants and Marsala in a C. and set aside. Cut a thin slice from the bottom of each pear half so that it will sit on a plate. Rub the halves with lemon juice. In a small bowl, combine the ricotta, cream cheese, and sugar substitute. Stir in wine and currants. Divide the cheese mixture between the pear halves in the hollow of the core. Sprinkle with graham cracker crumbs and serve immediately.

Yield: 6 servings
Calories: 90
Fat: 1g
Fiber: 3g

Tomato and Mozzarella Stacks with Yellow Pepper Coulis

Tomato and Mozzarella Stacks with Yellow Pepper Coulis

1 large yellow bell pepper, about 10 oz., roasted and peeled with stem and seeds discarded
1 T. olive oil
3 medium ripe tomatoes, thinly sliced crosswise into 6 slices each
4 oz. part skim mozzarella cheese, cut into 12 thin rounds
1 T. fresh oregano leaves

Place bell pepper and olive oil in a food processor or blender. Process to a smooth puree. Spoon 1/6 of the mixture onto each of 6 salad plates, forming thin puddles. Stack 3 tomato and 2 mozzarella slices in the middle of each plate, alternating, starting and ending with a tomato slice. Sprinkle each with some of the oregano leaves. Serve cold.

Yield: 4 servings
Calories: 99
Fat: 6g
Fiber: 2g

Feta-Spinach Salmon Roast

Feta-Spinach Salmon Roast

3 oz.cream cheese, softened
3/4 C. crumbled feta
2 scallions, thinly sliced, including the crisp part of the green
1/2 C. fresh spinach, chopped
3/4 lb. salmon fillets, cut into 2 pieces
Olive oil

Preheat the oven to 350 F degrees. In a bowl, combine the cream cheese and feta, mashing and stirring with a fork until well blended. Add the scallions and spinach and combine well. Spread the mixture evenly over 1 salmon fillet. (The filling will be about 3/4-inch thick.) Top with the second salmon fillet. Brush both sides with olive oil, turning over carefully with a spatula, and place on a shallow baking pan. Bake for 20 minutes; test for doneness with a toothpick. To serve, slice carefully with a sharp, serrated knife.

Yield: 2 servings
Calories:
Fat:
Fiber:

Garlic Cheese Grits

Garlic Cheese Grits

1 tsp. Salt

1 C. Milk

4 C. Water

1 Package Garlic Cheese roll

1 C. Butter or Margarine

2 Eggs

1 C. Grits

Cook grits in water with salt according to package instructions. Beat eggs with milk; add to grits. Melt butter and cheese together; stir in grits mixture. Place in casserole. Bake at 350 F for 35 to 40 minutes.

Cheese Cloud

Cheese Cloud

1 Dash Cayenne pepper

1 C. Milk

2 C. Shredded Cheddar Cheese

1 tsp. Seasoned Salt

1 tsp. Instant Minced Onion

1 tsp. Ground Mustard

4 Eggs

12 White Bread slices day old

1 Dash Black Pepper

Trim crusts from bread and arrange six slices in the bottom of a 12x8x2-inch greased baking dish. Cover with half of the cheese; repeat layers. Combine eggs, milk, mustard, onion and seasonings; beat well.

Pour over casserole and let stand at room temperature for one hour. (This dish may be prepared the day before and refrigerated overnight). Bake at 325 F for 45 to 60 minutes; serve immediately.

Brie Souffle

Brie Souffle

1 tsp. Salt

1 C. Milk

6 T. Butter or Margarine

1 Pound Brie slightly underripe

1 tsp. Hot Sauce

1 tsp. Dillweed

3 Eggs

8 White Bread Slices

Butter a 1 1/2-quart souffle’ dish with 1 T. of the butter. Butter one side of the bread slices with remaining butter; slice bread into thirds. Whisk milk, salt, dillweed, hot sauce, and eggs until combined thoroughly. Arrange one-third of the bread slices, buttered side up, on the bottom of the dish; sprinkle evenly with one-third of the Brie. Repeat layers using remaining bread and Brie. Carefully pour the egg mixture over the bread. Cover and refrigerate overnight. Bake, uncovered, at 350 F for 30 to 35 minutes or until bubbly and golden. Let stand 10 minutes before serving.

Chicken Fettuccine with Mushroom Brie

Chicken Fettuccine with Mushroom Brie

2 1/2 to 3 1/2 C. fat-skimmed chicken broth

2 C. dry white wine such as Pinot Grigio or Sauvignon Blanc

1/2 C. whipping cream

1 T. grated lemon peel

1/2 tsp. fennel seeds

About 1/2 tsp. pepper

1/4 to 1/2 tsp. hot chile flakes

8 ounces mushroom-flavored brie cheese

12 ounces dried fettuccine

2 C. coarsely shredded cooked chicken (8 oz.)

Grated parmesan cheese

About 1 C. watercress leaves, rinsed and drained

In a 4- to 5-quart pan, combine 2 1/2 C. chicken broth, wine, whipping cream, lemon peel, fennel, 1/2 tsp. pepper, and chile flakes to taste. Bring to a boil over high heat and boil, uncovered, 2 to 3 minutes. Meanwhile, with a sharp knife, trim rind from brie and finely chop (rind adds flavor, but discard if you like). Cut brie into about 1/2-inch chunks. Add fettuccine to pan, pushing it down into boiling liquid. Simmer, uncovered, stirring often, until pasta is tender to bite, 8 to 10 minutes. Add chopped brie rind (if using) and chicken and stir to blend. Stir in chunks of brie. Remove pasta from heat and let stand, uncovered, 5 to 8 minutes, stirring often to make sure all the cheese melts (the rind won’t melt). If you want saucier pasta, add up to 1 C. more broth and stir over high heat until steaming. With tongs or two forks, lift pasta into wide soup bowls; spoon remaining sauce over the top. Sprinkle with parmesan and more pepper to taste, and top with watercress leaves. Note: Tasty mushrooms: Since mushrooms release liquid as they cook, it’s important to get the process right, or the results can be pale and watery instead of deeply browned. The trick is high heat. To prep: Trim discolored stem ends from 1 pound mushrooms. Either wipe the mushrooms clean or rinse briefly and pat dry, then thinly slice. To cook: In a 12-inch frying pan over high heat, melt 2 T. butter. Add mushrooms and stir until all the moisture has evaporated and mushrooms are browned, 8 to 10 minutes.

Brussels Sprouts with Parmesan and Pine Nuts

Brussels Sprouts with Parmesan and Pine Nuts

1 T. olive oil

2 garlic cloves, minced

3/4 pound brussels sprouts, trimmed and quartered

1/4 C. vegetable broth

2 T. toasted pine nuts

Kosher salt and freshly ground black pepper

3 T. freshly grated parmesan cheese

Heat olive oil in a large frying pan over high heat. Add garlic and brussels sprouts, and cook until brown and softened, stirring occasionally, about 8 minutes. Add broth and cook until sprouts are tender but not soggy, 3 to 4 minutes. Add pine nuts and season to taste with salt and pepper. Transfer to a small dish and sprinkle with parmesan.

Herbed Spinach and Goat Cheese Strata

Herbed Spinach and Goat Cheese Strata

1 (10-ounce) package frozen spinach, thawed

1 tablespoon extra-virgin olive oil

1 large onion, finely chopped

½ teaspoon salt, divided

Coarsely ground black pepper

¼ teaspoon freshly grated nutmeg

8 cups cubed rustic bread, such as ciabatta (about a 1-pound loaf)

1 cup (6 ounces) crumbled goat cheese

1 cup shredded sharp Cheddar cheese

2¾ cups 2% reduced-fat milk

8 eggs

1 to 2 tablespoons whole-grain mustard

2 teaspoons minced fresh rosemary

1 tablespoon minced fresh thyme or 1/2 teaspoon dried

Place thawed spinach in colander and squeeze out excess water. Chop finely. Heat oil in a large heavy skillet over medium heat. Add onion and cook, stirring, until soft, 4 to 5 minutes. Add ¼ teaspoon salt, pepper and nutmeg. Stir in spinach; remove from heat. Toss bread cubes, spinach mixture and cheeses together in a large bowl. Place mixture in a buttered 13 x 9-inch baking dish or 3-quart gratin dish. Whisk together milk, eggs, mustard and herbs. Add ¼ teaspoon salt and pepper. Pour evenly over bread mixture. Cover with plastic wrap; refrigerate overnight. Preheat oven to 350F. Remove strata from refrigerator; let stand at room temperature 30 minutes. Remove plastic wrap and bake, uncovered, about 45 minutes, until puffed, golden brown and thoroughly cooked. Serves 10.

Yield: 10 servings

Calories: 310

Fat: 16g

Finer: 1g

Grilled Pancetta-Radicchio Wraps with Goat Cheese

Grilled Pancetta-Radicchio Wraps with Goat Cheese

6 ounces fresh chèvre (goat cheese)

6 radicchio leaves (about 3 by 5 in. each), rinsed

6 slices pancetta (1 1/2 to 2 oz. total)

2 T. balsamic vinegar

Divide the cheese equally among the radicchio leaves, placing it in the center. Fold one edge of each leaf over cheese, then roll up gently to enclose. Wrap a slice of pancetta around each roll and secure with one or two toothpicks (it’s okay if pancetta tears a little). Lay radicchio rolls on an oiled barbecue grill over medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Turn rolls as needed until pancetta is lightly browned and crisp on all sides, 5 to 8 minutes total. Arrange rolls on a platter and drizzle with vinegar. Serve warm or at room temperature.

Herbed Chicken Breasts with Tomatillo Salsa and Queso Fresco

Herbed Chicken Breasts with Tomatillo Salsa and Queso Fresco

Salsa:

2 quarts water

1/2 pound tomatillos (about 10 small), husks and stems removed

1 garlic clove

1/2 to 1 serrano chile

1/2 C. chopped fresh cilantro

1/4 C. coarsely chopped onion

1 tsp. fresh lime juice

1/4 tsp. salt

Chicken:

3 (1-ounce) slices white bread

4 (6-ounce) skinless, boneless chicken breast halves

1/2 tsp. salt

1/2 tsp. ground cumin

1/4 tsp. ground red pepper

1 large egg, lightly beaten

1 T. olive oil

1/2 C. (2 ounces) crumbled queso fresco cheese

Cilantro sprigs (optional)

Lime wedges (optional)

Preheat oven to 350°. To prepare salsa, bring water to a boil. Add tomatillos, garlic, and chile; cook 7 minutes. Drain and rinse with cold water. Combine tomatillos, garlic, chile, chopped cilantro, onion, lime juice, and 1/4 tsp. salt in a food processor or blender; pulse 4 to 5 times or until coarsely chopped. Set aside. To prepare chicken, place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1 1/2 cups. Arrange crumbs on a baking sheet; bake at 350° for 3 minutes or until lightly browned. Cool completely. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Combine 1/2 tsp. salt, cumin, and red pepper; sprinkle evenly over chicken. Place breadcrumbs in a shallow dish. Place egg in another shallow dish. Dip chicken in egg; dredge in breadcrumbs. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Top chicken with salsa, and sprinkle with queso fresco cheese. Garnish with cilantro sprigs and lime wedges, if desired.

Buffalo Baked Chicken with Blue Cheese, Celery and Carrot Slaw

Buffalo Baked Chicken with Blue Cheese, Celery and Carrot Slaw

6 T. butter

3/4 C. hot sauce, such as Frank’s Red Hot brand

4 pieces bone-in, skin-on chicken breasts, cut in half across

4 chicken drummers

Salt and freshly ground black pepper

1 C. blue cheese crumbles

Juice of 2 lemons

1/3-1/2 C. mayonnaise (or make it lighter with buttermilk)

6-8 ribs celery from the heart with greens, thinly sliced on an angle

2 C. shredded carrots

6 scallions, white and green parts, thinly sliced

1/2 head red cabbage, cored and shredded

3 C. salad croutons, ground into crumbs in a food processor

1/4 C. flat leaf parsley leaves, finely chopped

Pre-heat the oven 400ºF. Melt butter over low heat in a small pot and combine with hot sauce. Place chicken in a large bowl and season the pieces with salt and pepper. Pour the butter-hot sauce mixture over the chicken and toss the pieces to coat in the Buffalo sauce. Let stand for 10 minutes. In a salad bowl, combine the blue cheese, lemon juice, mayonnaise or buttermilk, salt and pepper. Add the celery, shredded carrots, scallions and red cabbage. Toss to combine. Arrange the crushed croutons in a shallow dish. Add the parsley and mix with your fingers to combine. Press the hot sauce-coated chicken into the breadcrumb mixture to coat and set the pieces onto nonstick baking sheet. Transfer to the oven and bake for 40 minutes, until cooked through and golden brown. Remove the chicken from the oven and serve with the blue cheese-dressed celery and carrot slaw alongside.

Grilled Queso Fresco Cheese Sandwich with Green Chiles

Grilled Queso Fresco Cheese Sandwich with Green Chiles

4 T. olive oil, divided

1 can green chiles, chopped

1 medium onion, diced

Bread – 8 slices – I did use some great chiabatta bread but use what you have

1 package Queso Fresco cheese; ours was 12 oz.

Chipotle aioli

1/4 cup Mayonnaise

Adobo chile sauce
Combine sauce with mayonnaise to taste…some like it hot!

Dice onion and saute in 2Tbsp of olive oil until translucent, about 5-7 minutes. Add green chiles, salt and pepper and cook at low temperature for 10 minutes to meld flavors. Brush bread slices on one side with olive oil. Place four bread slices with olive oil side down in skillet. Layer cheese on top of bread, top with chile/onion mixture. Slather 2nd piece of bread with Chipotle mayonnaise. Top cheese and chile mixture with 2nd bread layer, olive oil side facing up. Grill til browned on both sides and cheese is melted. Note: I must admit, I did wish I had some bacon on hand…adding a couple of slices of crisp bacon to each sandwich would still make this an easy and delicious dish!

Cheesy Pasta Presto

Cheesy Pasta Presto

1 lb. short Pasta, such as Penne

2 T. EVOO

5 ¼” slices Pancetta, finely diced

1 small Onion, chopped

4 large Garlic Cloves, grated or finely chopped

1 tsp. Red Pepper Flakes

1 Lemon

1 Orange

½ – ¾ C. Chicken Stock

1 C. fresh Basil (about 20 leaves)

4 C. Arugula Leaves

1 C. whole-milk Ricotta

1 C. grated Parmesan, plus more for passing at table

Bring a large pot of water to a boil. Salt liberally, add pasta, and cook al dente. Right before draining, remove and reserve about 1 C. of the pasta water. Once the water is almost ready for pasta, heal a large skillet over medium-high heat. Add EVOO and pancetta and cook until crispy, 3-4 minutes. Add onions and garlic and season with salt, pepper and red pepper flakes. Zest lemon and orange directly into the pan, and then squeeze juice from both into the pan, careful not to drop any seeds. Add chicken stock and bring to a bubble, then turn off the heat. Coarsely chop basil and arugula. Drain pasta and add it and reserved pasta liquid to the skillet. Stir in ricotta, parmesan, basil and arugula. Serve.

Spanish Ham and Cheese Quesadillas

Spanish Ham and Cheese Quesadillas

4 Large Flour Tortillas

Cooking Spray

1/4 C. Spanish Olives with pimiento, chopped

8 marinated mushrooms drained and sliced

Flat leaf parsley, a handful chopped

8 slices Serrano ham or Prosciutto

1/2 pound Fontina cheese, thinly sliced

Salad:

1 small shallot, grated

3 T. Olive Oil

2 Hearts of Romaine lettuce, chopped

1/4 seedless cucumber, thinly sliced

4 roasted Spanish piquillo peppers, or 2 roasted red peppers

1/4 C. sliced toasted almonds

Preheat oven to 250. Preheat a foil lined baking sheet in the middle of the oven. Preheat a skillet over medium high heat Spray tortilla lightly with cooking spray and place in hot skillet. Heat until it starts to blister, about 1 minute, then flip it over. Top 1/2 of the tortilla with one quarter of the olives, mushrooms, and parsley. Top with two slices of cheese and ham. Fold the tortilla over and cook for another minute on each side to melt the cheese . Transfer to warm oven and repeat with remaining tortillas and filling. For the salad, combine the shallot and the vinegar and whisk in the Olive Oil

Combine the Hearts of Romaine, cucumber, peppers and almonds in a bowl and toss with the dressing. Season with salt and pepper.

Extra Cheesy Crescent Mozzarella Wedges

Extra Cheesy Crescent Mozzarella Wedges

1 (8 ounce) package Pillsbury Crescent Recipe Creations

1 tablespoon butter, melted

1/4-1/2 teaspoon garlic powder

1 T. Italian Seasoning

2 cups shredded mozzarella cheese

Place dough out on a lightly sprayed cookie sheet.

Press dough onto the bottom and up the sides of the pan. Brush with butter; sprinkle with garlic powder, Italian Seasoning and cheese. Bake at 375 degree oven for 15-17 minutes or until crust is golden brown and cheese is lightly browned. Cut into wedges and serve warm.

Pumpkin Cream Cheese Pie

Pumpkin Cream Cheese Pie

1 package (8 ounces) cream cheese, softened

3 T. confectioners’ sugar

1/2 tsp. vanilla extract

1 unbaked pastry shell (9 inches)

FILLING:

1-2/3 C. heavy whipping cream

1-1/2 C. canned pumpkin

2 eggs, lightly beaten

3/4 C. sugar

1-3/4 tsp. pumpkin pie spice

In a small mixing bowl, beat the cream cheese, confectioners’ sugar and vanilla until smooth. Spread into pastry shell. In a bowl, whisk filling ingredients until smooth. Pour over cream cheese layer. Cover edges loosely with foil. Bake at 350° for 70-80 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Store pie in the refrigerator.

Broccoli with Burrata, Pine Nuts and Warm Anchovy Vinaigrette

Broccoli with Burrata, Pine Nuts and Warm Anchovy Vinaigrette

3/4 C. (about 80g) fresh breadcrumbs (preferably from sourdough bread)
1/3 C. (80ml) plus 1 tsp. extra-virgin olive oil
1/2 C. (70g) pine nuts
1 tsp. flat-leaf parsley, chopped
about 1 lb. (450g) Italian broccoli, sprouting broccoli or broccolini, trimmed
4 tsp. (60g) unsalted butter
2-3 anchovy filets
pinch dried chili flakes
1 tsp. minced garlic
1 tsp. fresh thyme
1 lb. (450g) burrata or fresh buffalo mozzarella
1 medium shallot, sliced
juice of 1 lemon, plus more for serving
salt and pepper

Preheat the oven to 375F/190C. Bring a large pot of heavily salted water to a boil over high heat. Toss the breadcrumbs with one tsp. olive oil. Spread them on a baking sheet, and toast 8-10 minutes, stirring once or twice, until golden brown and crispy. Spread the pine nuts on another baking sheet, and toast them 4-5 minutes, until they’re golden brown and smell nutty. Crush half the pine nuts in a mortar and combine them with the whole pine nuts, breadcrumbs and parsley in a small bowl. Season with salt and pepper. Blanch the broccoli in the rapidly-boiling water for 2-3 minutes, until just tender. Drain and set aside to cool. Meanwhile, heat the remaining 1/3 C. olive oil and the butter in a large sauté pan over low heat. Add the anchovy and chili and cook 5 minutes, stirring with a wooden spoon as the anchovy melts into the sauce. Add the garlic and thyme and turn off the heat. The garlic will finish cooking in the hot oil. Pour out into a small bowl and season with a generous pinch of salt. Don’t wash out the pan. Cut the burrata or mozzarella into 6 slices, and then cut each slice in half. Place the sauté pan over high heat. Add the anchovy butter, shallots, and broccoli, and season with salt, pepper and a squeeze or two of lemon juice. Toss well to warm the broccoli and coat it with the anchovy butter. Taste for seasoning and add more salt, pepper and lemon juice as needed. Arrange half the broccoli on a large platter in one layer. Tuck half the burrata slices among the broccoli and continue layering the remaining broccoli and burrata. Shower the pine nut breadcrumbs over the top. Serve with additional lemon slices for squeezing.

Hot Apple & Cheese Sandwiches

Hot Apple & Cheese Sandwiches

1 apple

4 English muffins, split

2 T. Dijon mustard

4 piece Canadian bacon

4 Swiss cheese slices

Core apple or pear and thinly slice crosswise to form rings. Spread cut sides of muffin halves with mustard. To assemble, top each of 4 of the muffin halves with a slice of bacon, 1 or 2 apple rings and a slice of cheese. Top with remaining muffin halves, cut sides down. Heat a large nonstick skillet or griddle. Place sandwiches in pan. Cook over medium-low heat for 9 to 10 minutes or until sandwiches are golden brown and cheese starts to melt, turning once.

Raspberry Cheesecake Shake

Raspberry Cheesecake Shake

1 (12 ounce) package frozen unsweetened red raspberries, thawed

3 ounces cream cheese, softened

1/4 tsp. almond extract

1 quart vanilla ice cream, softened

2 (12 ounce) cans or bottles cream soda

Fresh raspberries (optional)

In a blender combine the raspberries, cream cheese, almond extract, half the ice cream, and 1/2 C. of the cream soda. Cover and blend until smooth. Divide blended mixture among six tall 16-ounce chilled glasses. Add a scoop of the remaining ice cream to each shake. Top each shake with remaining cream soda. Top shake with fresh raspberries. Serve immediately.

Garlic-Cheese Toasts

Garlic-Cheese Toasts

1/2 C. cream cheese, softened

1-1/2 T. chopped fresh chives

1 T. grated Parmesan cheese

1 tsp. bottled minced garlic

24 (1/2-inch thick) slices slender French baguette, toasted

Combine first 4 ingredients in a small bowl, stirring until smooth. Spread 1 tsp. cream cheese mixture over one side of each toasted baguette slice.

Yield: 24 servings

Calories: 51

Fat: 1g

Fiber: 0g

Turkey and Brie Crostinis

Turkey and Brie Crostinis

1 package (10 slices) Foster Farms Oven Roasted Turkey Breast

1 French baguette

1/4 C. olive oil

Salt and pepper to taste

1 7 oz. brie triangle

1 can (8 oz.) whole cranberry sauce

Green onion slivers or parsley sprigs (optional)

Slice baguette into 20 slices (about 1/2-inch thick), brush with olive oil and season with salt and pepper.. Place bread onto a cookie sheet and broil in oven until golden brown, approximately 2 minutes. Keep a very close eye on bread as it can burn quickly.. Slice brie into 20 thin pieces about the same length as the baguette slices and set aside. Cut turkey slices in half and set aside.. When toast has cooled, place a piece of brie on top of each toasted baguette slice. Roll each turkey half and place one on top of each brie slice. Place one tsp. of cranberry sauce on top of the turkey rolls. Optional: Place a green garnish, such as a slice of green onion or a piece of parsley, on top of each cranberry dollop. Tip: The crostini can be made up to 2 days in advance and stored in a loosely covered container.

Tomato-Stuffed Brie

Tomato-Stuffed Brie

1 C. boiling water

1 package (3 oz.) unsalted sun-dried tomatoes (about 2 C.)

4 C. cayenne pepper sauce

2 green onions, chopped

2 (5-inch) whole Brie cheeses, about 13 oz. each, well chilled

1 3/4 oz. pine nuts, toasted (to toast nuts, bake at 350 degrees for 5 minutes or until golden)

3 T. of butter, softened

3/4 C. of fresh parsley

Pour boiling water over tomatoes in medium bowl. Let stand for 4 minutes, or until just softened; drain well and pat dry with paper towels. Place tomatoes, pepper sauce and onions in food processor; process until smooth paste forms. Using a large sharp knife split each Brie round in half horizontally. (To cut cheese easily, coat knife with nonstick cooking spray.) Spread tomato mixture over sides of bottom halves. Sprinkle evenly with pine nuts. Cover bottom halves with top halves, cut side down. Press gently. Spread butter on edges of rounds; roll in chopped parsley. Refrigerate for 1 hour. Cut into wedges and serve with crackers or French bread. The filled Brie may be served warm. Do not coat with parsley and butter; place in baking dish and bake at 325 degrees for about 10 minutes, or until slightly softened.

Shrimp-Cheese Bites

Shrimp-Cheese Bites

1 1/4 C. all-purpose flour

1/2 C. butter or margarine

1 egg, beaten

2/3 C. chopped cooked shrimp

2 oz. farmer or chèvre (goat) cheese, crumbled

1 egg

1 egg yolk

1/2 C. half-and-half

2 tsp. chopped fresh basil leaves or 3/4 tsp. dried basil leaves

Heat oven to 375ºF. Place flour in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture is crumbly. Stir in 1 beaten egg until well mixed. Shape into a ball. Divide into 24 balls. Press 1 ball on bottom and up side of each of 24 ungreased small muffin cups, 1 1/4×1 inch. Divide shrimp among C.. Sprinkle with cheese. Beat 1 egg and the egg yolk in small bowl. Stir in half-and-half and basil. Spoon about 1 T. egg mixture into each cup. Bake about 20 minutes or until light brown. Immediately remove from pans to wire rack. Serve immediately. Cool bites completely on wire rack. Place in a single layer on a cookie sheet. Freeze uncovered at least 2 hours. Place bites in labeled airtight freezer container, and freeze no longer than 2 months. About 30 minutes before serving, heat oven to 350ºF. Bake on ungreased cookie sheet about 18 minutes or until warm.

Raspberry-Pepper Jelly over Cream Cheese

Raspberry-Pepper Jelly over Cream Cheese

1/4 C. all-fruit seedless raspberry spread

1/2 tsp. balsamic vinegar

1/8 tsp. ground cinnamon

1/8 tsp. crushed red pepper flakes

4 oz. fat-free or light cream

24 fat-free or low-fat, low-sodium crackers or 3 medium red

Apples or red-skinned pears, each cut into 8 slices

In a small microwaveable bowl, stir together the fruit spread, vinegar, cinnamon, and red pepper flakes. Heat in microwave at 100 percent power (high) for 15 seconds, or until melted. Stir. Let cool completely. Put the cream cheese on a plate. Spoon the raspberry mixture on top. Serve with the crackers or fruit.

Pepperoni Cheese Puffs

Pepperoni Cheese Puffs

1 1/4 C. water

1/3 C. shortening

1 1/2 C. all-purpose flour

4 eggs

3/4 C. finely chopped pepperoni

3/4 C. finely shredded Romano or parmesan cheese

2 T. snipped fresh parsley

1/8 tsp. garlic powder

1/8 tsp. pepper

Grease 2 large baking sheets; set aside. In a large saucepan combine water & shortening. Bring to a boil. Add flour all at once, stirring vigorously. Cook & stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. add eggs, 1 at a time, beating well with a wooden spoon after each addition. Stir in pepperoni, cheese, parsley, garlic powder, & pepper. Drop dough by rounded tsp. 2-inches apart onto prepared baking sheets. Bake at 450~f for 15-17 minutes or till golden. Transfer to a wire rack. Serve warm.

Pear and Blue-Cheese Pastry Triangles

Pear and Blue-Cheese Pastry Triangles

3 T. butter

1 T. olive oil

4 sweet (Walla-Walla, Maui, or Vidalia) or yellow onions (2 lb. total), peeled and sliced very thinly

1 firm-ripe pear (8 oz.), rinsed and cut in half crosswise, then lengthwise

Salt and pepper

2 sheets puff pastry, thawed but kept cool

7 oz. (1 1/2 C.) crumbled gorgonzola or other blue cheese

In a 12-inch frying pan over medium heat, melt the butter with the olive oil. Add the sliced onion and reduce heat slightly (between medium and medium-low). Cook, stirring occasionally, until the onions soften and turn brown, 30 to 40 minutes. Meanwhile, trim the pear quarters to remove seeds, then cut into thin slices; set aside. When onions are done, sprinkle with salt and pepper to taste and set aside to cool to room temperature. Preheat oven to 375° (convection oven not recommended). Line two 14- by 17-inch sheet pans with parchment paper and transfer one sheet of pastry dough to each. Roll out pastry lightly with a floured rolling pin to flatten any creases. Using a pizza cutter or sharp knife, cut the pastry sheets into triangle, wedge, or diamond-shaped pieces about 2 inches wide (don’t worry if you cut through parchment). Slightly separate pieces so that they are not touching. Lay a pear slice in the center of each wedge (trim the slice so that it doesn’t cover the entire pastry). Top with a small pile of caramelized onions and about 1/2 tsp. of the gorgonzola or blue cheese. Bake in oven until fully puffed and golden, about 25 to 30 minutes. Serve warm. Do-ahead tips: Cook the onions up to 2 days ahead. Store onions in an airtight container in the refrigerator. Slice pears, prepare puff pastry, and bake just before serving.

Parmesan Crisps

Parmesan Crisps

3/4 C. Finely shredded Parmesan cheese
11/2 tsp. all-purpose flour

Preheat oven to 350°F and line a lightly greased baking sheet with parchment paper. In a small bowl stir together Parmesan and flour. On prepared baking sheet spoon level tablespoons of mixture in mounds 4 inches apart and spread mounds gently into 3 1/2-inch-long ovals. Bake crisps in middle of oven until golden, 8 to 10 minutes. Cool crisps completely on baking sheet and remove carefully with a metal spatula. Crisps may be made 2 days in advance and kept between layers of wax paper in an airtight container at room temperature.

Marinated Goat Cheese Rounds with Crostini

Marinated Goat Cheese Rounds with Crostini

6 oz. fresh, soft goat cheese
3 tsp. balsamic vinegar
2 cloves garlic, chopped
1 tsp. chopped fresh thyme
1 tsp. cracked black pepper
10 cured green olives, pitted and coarsely chopped
1/3 C. extra-virgin olive oil

9 1/2-inch thick slices good-quality French bread
2 tsp. olive oil
1 tsp. Minced garlic

For the goat cheese rounds, roll the cheese into a 4-inch long log. Slice into 1-inch thick rounds and place in a shallow dish. In a small bowl, whisk together vinegar, garlic, thyme, pepper, olives, and olive oil until well blended. Pour over the goat cheese and marinate, refrigerated, for 2 hours to 1 week. Before serving, let warm to room temperature, about 30 minutes. For the crostini, preheat broiler or grill. Drizzle the bread with olive oil, and grill or broil until golden brown. When the crostini come out of the oven or off the grill, rub them with a bit of the minced garlic. Then cut in half on the diagonal. Serve the warm crostini with the goat cheese.

Havarti and Sun-Dried Tomato Cheesecake

Havarti and Sun-Dried Tomato Cheesecake

Buttery Cracker Crust (See Below)

3 packages (8 oz. each) cream cheese, softened

1/4 C. whipping (heavy) cream

3 eggs

1 T. liquid from sun-dried tomatoes

1 1/2 C. shredded Havarti cheese (6 oz.)

1/2 C. sliced drained sun-dried tomatoes packed in oil and herbs

8 medium green onions, sliced (1/2 C.)

Make Buttery Cracker Crust. Reduce oven temperature to 325ºF. Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Add whipping cream, eggs and tomato liquid; beat until creamy. Stir in Havarti cheese, tomatoes and onions until well blended. Spoon evenly over crust in pan. Bake 40 to 45 minutes or until center is set. Run knife around edge of cheesecake to loosen. Cool completely at room temperature, about 30 minutes. Cover and refrigerate at least 2 hours but no longer than 24 hours. Remove side of pan. To serve, cut cheesecake into thin wedges.

Buttery Cracker Crust

1 1/4 C. crushed buttery crackers (28 crackers)

3 T. butter or margarine, melted

Heat oven to 375ºF. Mix crumbs and butter until well blended. Press evenly in bottom of springform pan, 10×3 inches. Bake about 10 minutes or until golden brown.

Fireside Popovers with Brie

Fireside Popovers with Brie

2 eggs

1 C. all-purpose flour

1 C. milk

1 tsp. sugar

1/2 tsp. salt

1/2 lb. Brie cheese, cut into 24 chunks

Heat oven to 450ºF. Generously grease 24 small muffin cups, 1 3/4×1 inch. In medium bowl, beat eggs slightly with fork or wire whisk. Beat in flour, milk, sugar and salt just until smooth (do not overbeat). Fill C. about two-thirds full. Bake 5 minutes. Reduce oven temperature to 350ºF. Bake about 10 minutes longer or until crusty and golden brown. Cut a small slit in top of each popover. Insert cheese chunk in each popover. Bake 5 minutes. Immediately remove from pans. Serve hot. Add extra flavor to the popovers by stirring in 1/2 tsp. dried basil or rosemary leaves or 1/4 tsp. grated lemon peel with the flour, milk, sugar and salt.