Chicken Piccata Pasta Toss

Chicken Piccata Pasta Toss

 

2 T. extra-virgin olive oil

1 1/3 pounds chicken breast tenders, cut into 1-inch pieces

Salt and pepper

1 1/2 T. butter

4 cloves garlic, chopped

2 shallots, chopped

2 T. all-purpose flour

1/2 C. white wine

1 lemon, juiced

1 C. chicken broth or stock

3 T. capers, drained

1/2 C. flat-leaf parsley, chopped

1 pound penne rigate pasta, cooked to al dente

Chopped or snipped chives, for garnish

 

Heat a deep nonstick skillet over medium high heat. Add a T. of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another T. extra-virgin olive oil and 1 T. butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 T. butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.

 

Pan Seared Shrimp and Scallop Skewers

Pan Seared Shrimp and Scallop Skewers

 

8 (6 to 8-inch) bamboo skewers

16 jumbo deveined, peeled shrimp

16 sea scallops

Salt and pepper

1 tsp. sweet paprika, 1/3 palmful

1/2 tsp. crushed red pepper flakes, eyeball it

1 lemon zested and juiced

2 T. chopped flat leaf parsley, a handful

1 T. extra virgin olive oil, 1 turn of the pan

Directions

Preheat a large nonstick skillet over medium high to high heat. On bamboo skewers, thread 4 shrimp on 4 skewers, 4 scallops on each of 4 skewers. Season both shrimp and scallop skewers with salt and pepper on both sides. Combine paprika, crushed pepper, lemon zest and parsley in a small dish. Sprinkle combined herbs and spices over shrimp and rub. Add a 1/2 a turn of the pan of extra virgin olive oil, (1 1/2 tsp.), to the hot skillet and sear the shrimps 3 minutes on each side or until curled and pink. Squeeze the juice of 1/2 lemon over the pan and remove to a warm platter. Return pan to the heat and add remaining oil. Cook scallops 3 to 4 minutes on each side or until caramel in color. Squeeze the juice of 1/2 lemon over the pan and transfer skewers to serving platter along side shrimp.

Skillet Cauliflower

Skillet Cauliflower

1 large cauliflower (white, purple or orange)

1/4 C extra-virgin olive oil

4 plump garlic cloves, peeled and sliced

1/4 tsp red pepper flakes

1/2 tsp salt

 

Tear off the outer leaves of the cauliflower and core it, separating it into florets. Next, cut the florets into slices roughly 1/2″ thick.  Heat the olive oil in a large skillet or sauté pan over medium-low heat. Scatter the garlic slices and pepper flakes into the oil, and cover them with the cauliflower; sprinkle the salt over the florets, toss everything together well, and cover. Let the cauliflower sweat for about 4 minutes, shaking the pan occasionally, then toss thoroughly with a spoon. Cover, allow to cook for another 3 minutes or so, and toss again. The edges of the cauliflower should be starting to brown; if not, turn up the heat a little. Continue cooking in this fashion until the cauliflower is tender and beautifully caramelized, about 12-15 minutes total time.

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.

Stir-fried Eggplant and Tofu

Stir-fried Eggplant and Tofu

 

3 T. vegetable oil

1 package (18 oz.) firm tofu, drained, cut into 1 1/2- by 2-in. chunks

2 garlic cloves, minced

1 pound eggplant, cut into 1- by 3-in. strips

1 small red or green bell pepper, cut into 1-in. pieces

1/3 C. reduced-sodium soy sauce

2 T. sugar

2 T. oyster sauce

1/4 C. fresh basil leaves

 

Heat oil in a large nonstick frying pan over high heat, add tofu, and gently cook, turning tofu occasionally, until browned slightly, about 5 minutes. Use a slotted spoon to transfer tofu to a plate. Cook garlic, eggplant, and bell pepper in pan until softened, stirring occasionally, 8 to 10 minutes. Add soy sauce, sugar, and oyster sauce and cook until heated through, another 2 minutes. Return tofu to pan and gently stir to coat. Remove from heat and stir in basil leaves. Serve over rice.

Pesto Arugula Wraps

Pesto Arugula Wraps

 

2 sheets lahvosh flatbread (or Substitute 4 flour tortillas (10 in. wide).)

1 C. pesto

12 ounces fresh mozzarella cheese, thinly sliced

6 C. lightly packed arugula (about 3 oz.)

 

Lay lahvosh on a work surface with longest sides parallel to surface edge and smooth, lighter sides up. Spread each with 1/2 C. pesto. On each sheet, place half of cheese slices on two-thirds of pesto, leaving 2 in. uncovered at top edge for sealing. Cover cheese with arugula. Starting with bottom edge, roll up each lahvosh and press to seal edge, securing with toothpicks if needed. Slice each roll into 1-in. pieces, remove toothpicks if used, and arrange on a platter. Makes about 32 pieces.

Nectarine Tart

Nectarine Tart

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3/4 cup amaretti cookies

1/4 cup sugar

1/4 cup almonds

6 Tablespoons butter

 

Place cookies, sugar and almonds in food processor and pulse until fine crumbs form. Add melted butter and whir a few seconds longer to blend. Press into 9″ tart pan and bake at 350 for 10 minutes.

 

6 or 7 nectarines

 

1 1/2 tbsp all-purpose flour

3 tbsp unsalted butter

1 large egg

1/4 cup sugar

2 tsp lemon juice

1 tbsp Chambord or brandy

1/4 tsp salt

 

Make and pre-bake a tart shell according to a recipe of your choice.  Set aside to cool completely.  Melt butter in small saucepan over medium heat, whisk occasionally until butter solids begin to brown, about 5 mins. Remove from heat, set aside.  In medium bowl, whisk egg, sugar, lemon juice, Chambord and salt until light in color and double in volume, about 2 minutes. Add flour and reserved brown butter, whisk until well combined.  Slice nectarines into 1/8 inch slices. Make roses by loosely coiling a thin slice of nectarine for the center, then wrapping each additional slice around it, offsetting each slice from the previous one. Make and transfer enough roses to fill tart shell, filling any gaps with extra nectarine slices.

 

I pitted the nectarines, split them in half, then sliced each pitted half with a mandoline. You could use a knife too, but it’s harder to get slices with a uniform thickness. If you make the slices too thick, they’ll be resistant to curving into a circular shape. Too thin and they disintegrate or they’re a mess to handle. The nectarines should not be dead ripe, but not rock hard either. Somewhere in the middle is perfect. Once you have slices, then cut them in half down the middle. Work on one nectarine at a time to get the hang of it. Don’t slice all of them at once. Using a knife, make a little hole in the center. This will make it easier to roll nicely. You’ll see what I’m talking about once you start making the roses. OK, now take one little slice of the nectarine and coil it around on itself. Stand it up on end. The moisture in the fruit will help the slices stick to each other. Take another slice and wrap it around the last one you rolled. Continue with this procedure. Keep going. You’re getting there. Ah yes. That’s it. Now place (carefully) each rosette on the cooked pastry shell.

 

Whisk filling briefly, pour evenly over fruit, using a spoon to fill empty spaces. Bake at 375F, rotating tart halfway through, until filling has slightly puffed, about 40 mins. (When tart came out of oven, I brushed the rosettes with a little melted apricot jam, and filled in the empty spaces where the filling looked sparse. Actually I think you could eliminate the filling entirely and this tart would taste delicious with only the rosettes and apricot jam.)  Cool on wire rack. Makes one 9 inch tart.

Organic Rosemary Roast Chicken

Organic Rosemary Roast Chicken

1 (4-pound) whole organic chicken

8 garlic cloves, minced

4 T. chopped fresh rosemary

3/4 tsp. salt

1/4 tsp. freshly ground black pepper

Cooking spray

Preheat oven to 425°. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine garlic and rosemary. Rub seasoning mixture under loosened skin and into the body cavity. Sprinkle salt and pepper evenly over entire outside surface of chicken. Place chicken in a shallow roasting pan coated with cooking spray. Bake at 425° for 10 minutes. Reduce heat to 375°; bake 1 hour or until a thermometer registers 180°. Let stand 5 minutes.

Minted Chutnry Roasted Peppers

Minted Chutnry Roasted Peppers

 

3  red bell peppers (about 1 1/2 pounds)

2  tablespoons  balsamic vinegar

1  tablespoon  extra-virgin olive oil

1  tablespoon  mango chutney (such as Major Grey’s)

2  tablespoons  capers

1  tablespoon  chopped fresh mint

1  (5.25-ounce) package foccacia or other flatbread

 

Cut pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 10 minutes or until blackened. Place pepper halves in a zip-top plastic bag, and seal. Let cool. Peel pepper, and cut into strips. Combine vinegar, oil, and chutney in a microwave-safe bowl. Microwave on HIGH 1 minute or until chutney dissolves. Stir in caper and mint, and toss with pepper strips. Serve chutney alongside foccacia or other flatbread

Tapas Platter

Tapas Platter

 

1 C. (4 ounces) Manchego cheese, cut in 1/2-inch cubes

1 C. whole roasted almonds

1 C. assorted ripe olives

Minted Chutney-Roasted Peppers

4 ounces thinly sliced Serrano ham (dry-cured Spanish ham) or prosciutto

 

Place cheese, almonds, olives, and Minted Chutney-Roasted Peppers in separate small bowls. (Be sure to have an empty bowl on hand for olive pits). Fan ham in overlapping slices on a plate. Give guests small plates, or place all bowls on a single tray (ham may be placed directly on tray, along with flatbread for peppers). Serve with toothpicks.

Stuffed Piquillo Peppers

Stuffed Piquillo Peppers

 

1 1/2 C. water

1/2 C. long-grain brown rice

1/8 tsp. saffron threads, crushed

2 garlic cloves, minced

1/4 C. fresh chopped flat-leaf parsley

1/2 tsp. freshly ground black pepper

1/4 tsp. salt

1 (14.5-ounce) can diced tomatoes, drained

10 piquillo peppers (about 1 [7.76-ounce] jar)

Cooking spray

1/4 C. (1 ounce) shredded Manchego cheese

Flat-leaf parsley sprigs (optional)

 

Combine first 4 ingredients in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until done. Stir in chopped parsley, black pepper, salt, and tomatoes. Cook 3 minutes. Remove from heat. Preheat oven to 400°. Spoon about 3 T. rice mixture into each piquillo pepper. Place stuffed peppers in an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with Manchego cheese. Bake at 400° for 10 minutes or until peppers are thoroughly heated. Garnish with parsley sprigs, if desired.

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.

Spinach, Pear, and Pancetta Salad

Spinach, Pear, and Pancetta Salad

 

2 ounces pancetta or bacon, coarsely chopped

1 small shallot, minced

3 T. extra-virgin olive oil

1 1/2 T. sherry vinegar

1/2 tsp. Dijon mustard

1/2 tsp. finely chopped fresh thyme leaves

Salt and freshly ground black pepper

5 ounces baby spinach leaves, washed well and dried thoroughly

1 Bosc pear, cored and thinly sliced

2 ounces fresh, mild goat cheese, crumbled

 

In a small frying pan over medium-high heat, cook pancetta, stirring often, until crisp, 2 to 3 minutes. Transfer to a paper towel to drain. Discard all but 1/2 T.. fat from pan. Add shallot and stir over medium-high heat until soft, 1 to 2 minutes. Remove from heat and whisk in oil, vinegar, mustard, and thyme. Season with salt and pepper. Put spinach and sliced pear in a large bowl and gently toss with dressing. Arrange salad on plates. Crumble goat cheese on top and sprinkle with pancetta.

Spaghetti Carbonara with Pancetta, Leeks, and Peas

Spaghetti Carbonara with Pancetta, Leeks, and Peas

 

1 leek (about 8 oz.)

12 ounces dried spaghetti

8 ounces pancetta, diced (1/2 in.; see notes)

1 1/2 C. shelled fresh peas or thawed frozen petite peas

About 1/2 C. whipping cream

3 large egg yolks (see notes)

3/4 C. fresh-grated parmesan cheese

1 tsp. salt

1/4 tsp. fresh-ground pepper

1 T. chopped parsley

 

Trim and discard root end and tough green top from leek; peel off and discard outer layer. Cut leek in half lengthwise and hold each half under cold running water, flipping layers to separate and remove grit. Thinly slice crosswise. In a 5- to 6-quart pan over high heat, bring 4 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, 8 to 10 minutes. Drain. Meanwhile, in a 12-inch frying pan or 4- to 5-quart pan over medium-high heat, stir pancetta until fat is rendered and pancetta is crisp and brown, about 8 minutes. Transfer to a paper towel-lined plate. Discard all but 2 tsp. fat from pan. Lower heat to medium and add leek to pan; stir often until limp and slightly golden, 2 to 3 minutes. Stir in peas and cook until warmed through, 2 minutes longer. Reduce heat to low. Whisk together 1/2 C. cream, egg yolks, cheese, salt, and pepper. Add hot pasta and cream mixture to pan with leek and peas; mix gently to coat. Stir in pancetta. If desired, add a little more cream to thin sauce. Pour into a large bowl and sprinkle with parsley.

Polenta-Sausage Ragout

Polenta-Sausage Ragout

 

2 whole links hot Italian sausage

1 1/4 C. chopped red bell pepper

1 1/2 C. frozen whole-kernel corn

2 C. chopped onion

1 (8-ounce) package mushrooms

8 (1/2 -inch-thick) slices polenta

1/8 tsp. dried thyme

1/4 tsp. freshly ground pepper

1 T. olive oil

Cooking spray

 

Remove casings from Italian sausage, and combine with bell pepper, corn, onion, and mushrooms in a large skillet over medium-high heat. Cook, stirring frequently, 7 minutes or until the sausage is crumbled and browned. Set aside. Sprinkle one side of each polenta slice with thyme and ground pepper. Heat oil in large skillet over medium-high heat; cook 4 minutes or until browned. Coat tops of slices with cooking spray; turn and cook 2 minutes or until browned. Spoon 1/2 C. sausage mixture onto each serving plate; top with 2 polenta slices, thyme-side up.

Halibut Kebabs with Grilled Bread and Pancetta

Halibut Kebabs with Grilled Bread and Pancetta

 

1/4 C. olive oil

1 T. coarsely chopped fresh rosemary

1 tsp. salt

1 tsp. freshly ground black pepper

1 1/2 pounds boned and skinned halibut, cut into 2-in. chunks

4 C. 1 1/2-in. cubes crusty bread, such as ciabatta

3 ounces pancetta, sliced paper-thin

 

Prepare a charcoal or gas grill for medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). Meanwhile, in a large bowl, combine olive oil, rosemary, salt, and pepper. Add halibut and bread. Toss to coat, then set aside 5 minutes. Skewer an end of 1 strip pancetta, then alternate fish and bread cubes on the skewer*, weaving pancetta between them. Repeat 3 times. Grill kebabs, turning frequently, until fish is cooked through and bread is charred in places, about 6 minutes. *You will need 4 metal skewers, each 10 in. long, for the kebabs.

Fast Fruity Delight

Fast Fruity Delight

3/4 C. boiling water

1 C. thawed COOL WHIP Whipped Topping

1 package Jell-O (Strawberry, Raspberry, Orange, or Berry Blue)

2 C. Frozen fruit (Strawberries, Raspberries, Mixed Fruit Blend, or Blueberries)

Add boiling water to 1 pkg. (3 oz.) JELL-O Gelatin in large bowl; stir 2 min. until completely dissolved. Stir in 2 C. frozen fruit until gelatin starts to thicken. Add 1/2 C. gelatin mixture to COOL WHIP; stir with whisk until blended. Spoon into 4 dessert cups; cover with remaining gelatin mixture. Refrigerate 15 min. or until set.

Yellow Tomato Custard

Yellow Tomato Custard

 

 

2 pounds of ripe yellow tomatoes, cut into large chunks

5 large eggs

1-2 teaspoons of olive oil

1 teaspoon of salt

A small pinch of saffron (optional)

2 tablespoons of grated hard cheese of your choice (Parmesan, Asiago, Pecorino, Myzithra, etc.)

 

In a flat skillet (more surface area allows better and faster evaporation), sauté the yellow tomato chunks in olive oil over medium-high heat until they are soft and start to fall apart. Continue to cook for 10 minutes to allow the tomatoes to get really soft and thicken up a bit; stirring frequently. You want the tomato purée to reduce down to approximately 2 cups Meanwhile, grease your baking container(s) with softened butter and arrange them in a deep, large baking pan. Preheat the oven to 325 °F. After cooking the tomatoes for 10 minutes, take the skillet off the heat and allow the tomatoes to cool down for 5 minutes. Measure out only 2 cups of the tomato purée and put it into a blender, add the eggs, salt, and saffron; liquefy. Put the liquefied mixture through a fine-meshed strainer. You should end up with 4 cups of the custard mixture. Pour the custard into prepared container(s). Put the large baking pan in which you have put the filled container(s) into the preheated oven. carefully pour boiling water into the large pan just until the inner container(s) is/are half-way submerged. Bake until the custard is set around the edges and is slightly jiggly in the middle. Baking times vary depending on the size of your containers. It takes exactly 30 minutes for the custard to set in an 11×7 ceramic baking dish.

Creamy Caramel-Peanut Butter Dip

Creamy Caramel-Peanut Butter Dip

 

25 KRAFT Caramels (1/2 of 14-oz. bag)

1/4 C. milk

2 T.. peanut butter

3 red or green apples, each cut into 8 slices

1/2 C. PLANTERS Dry Roasted Peanuts, chopped

 

Place caramels, milk and peanut butter in microwaveable bowl. Microwave on HIGH 2-1/2 to 3 min. or until caramels are completely melted, stirring after each min. Serve warm as a dip with the apple slices. Sprinkle dipped apples with peanuts.

Roasted Chicken-Artichoke Calzones

Roasted Chicken-Artichoke Calzones

 

1 (14-ounce) can artichoke hearts, drained and finely chopped

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1 garlic clove, minced

2 C. thinly sliced fresh spinach leaves

1 1/4 C. (5 ounces) shredded sharp provolone cheese

1 C. shredded cooked chicken breast (about 5 ounces)

1 tsp. olive oil

2 tsp. cornmeal

1 (13.8-ounce) can refrigerated pizza crust dough

 

Preheat oven to 425°. Pat artichokes dry with paper towels. Combine artichokes, salt, pepper, and garlic in a large bowl. Add spinach, cheese, and chicken; toss gently to combine. Brush oil over a baking sheet; sprinkle with cornmeal. Unroll dough onto prepared baking sheet; cut into 6 equal portions. Cover and let rest 5 minutes. Pat each portion into a 6 x 5-inch rectangle. Spoon 2/3 C. spinach mixture into center of each dough portion. Fold one corner of each dough portion over spinach mixture to form a triangle. Press edges together with fingers to seal. Bake at 425° for 12 minutes or until golden.

Cilantro-Serrano Pesto with Grilled Chicken and Penne

Cilantro-Serrano Pesto with Grilled Chicken and Penne

 

1 1/2 C. fresh cilantro

1/2 C. fresh mint

1/2 C. cotija cheese

3 T. toasted pecan halves

1 tsp. kosher salt

2 garlic cloves

1 serrano chile, seeded and sliced

2 T. extravirgin olive oil

2 tsp. sherry vinegar

1/8 tsp. freshly ground black pepper

3/4 pound boneless, skinless chicken breast

Cooking spray

6 C. hot cooked penne pasta (about 3 ounces uncooked)

2 C. cherry tomatoes, halved

 

Place cilantro and next 6 ingredients (through chile) in a food processor; process until well blended. With processor on, slowly pour oil through food chute; process until well blended. Place pesto in a large bowl; stir in vinegar and black pepper. Heat a grill pan over medium-high heat. Coat chicken with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Cut chicken into bite-sized pieces. Add chicken, pasta, and tomatoes to pesto; toss to combine.

Quinoa Salad with Vegetables and Tomatillo Vinaigrette

Quinoa Salad with Vegetables and Tomatillo Vinaigrette

 

3/4 C. coarsely chopped onion (about 1/2 medium)

1/2 C. chopped fresh cilantro

3 T. fresh lime juice

1 1/2 T. extravirgin olive oil

1 1/2 tsp. Champagne vinegar

1/2 tsp. salt

1/2 pound tomatillos (about 4 medium), husked and quartered

1/2 serrano chile, minced

1 garlic clove, minced

Dash of freshly ground black pepper

3 C. water

2 C. uncooked quinoa (about 3/4 pound)

1 C. thinly sliced peeled English cucumber

4 large radishes, halved and thinly sliced

1 small red bell pepper, thinly sliced

1/2 C. (2 ounces) queso anejo, crumbled

2 T. chopped fresh parsley

 

Place first 10 ingredients in a blender or food processor, and process until smooth. Set aside. Place 3 C. water in a large saucepan over medium-high heat, and bring to a boil. Stir in quinoa; cover, reduce heat, and simmer 15 minutes or until water is absorbed. Transfer to a large bowl. Drizzle with tomatillo mixture; stir well to combine. Cool. Add cucumber, radish, and red bell pepper to cooled quinoa mixture; toss gently to combine. Divide salad among each of 6 plates; top evenly with cheese and parsley.

Pimiento-Ham Spread

Pimiento-Ham Spread

 

4 C. (16 ounces) shredded reduced-fat extra sharp cheddar cheese

1 C. diced baked ham (about 5 ounces)

2/3 C. fat-free mayonnaise

1/4 C. finely chopped Walla Walla or other sweet onion

1 (4-ounce) jar diced pimiento, drained

 

Combine all ingredients in a large bowl, stirring well. Cover and chill.

Spaghetti with Anchovies and Breadcrumbs

Spaghetti with Anchovies and Breadcrumbs

 

Breadcrumbs:

1 ounce day-old Italian or French bread, torn into large pieces

1 T. extravirgin olive oil

1 1/2 tsp. minced garlic

1 T. minced fresh parsley

1/4 tsp. freshly ground black pepper

 

Pasta:

1 pound uncooked spaghetti

1 T. extravirgin olive oil

1 1/2 tsp. minced garlic

1/2 tsp. salt

1/2 to 3/4 tsp. crushed red pepper

1/4 tsp. freshly ground black pepper

3 canned anchovy fillets, minced

1/2 C. fat-free, less-sodium chicken broth

1/2 C. (2 ounces) grated fresh Parmesan cheese

 

Preheat oven to 450°. To prepare breadcrumbs, place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Place breadcrumbs in an even layer on a jelly-roll pan; bake at 450° for 4 minutes or until lightly toasted. Heat 1 T. oil in a large nonstick skillet over medium heat. Add breadcrumbs and 1 1/2 tsp. garlic; cook 2 minutes or until breadcrumbs are lightly browned. Place breadcrumb mixture in a bowl. Add parsley and 1/4 tsp. black pepper. To prepare pasta, cook pasta according to package directions, omitting salt and fat. Drain. Heat 1 T. oil in pan over medium heat. Combine 1 1/2 tsp. garlic and next 4 ingredients (through anchovies) in a small bowl; mash with a fork. Add anchovy mixture to pan; cook 1 minute. Stir in broth; cook 1 minute. Add pasta; toss well. Add cheese; toss well. Place on a large serving platter; sprinkle with breadcrumbs. Serve immediately.

Cranberry and Chestnut Dressing

Cranberry and Chestnut Dressing

 

Cooking spray

1 C. chopped onion

3/4 C. chopped pancetta (about 5 ounces)

3 garlic cloves, minced

1/4 C. dry white wine

1 C. dried cranberries

1/2 C. coarsely chopped bottled chestnuts

1 T. chopped fresh sage

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

8 ounces day-old Italian or French bread, torn into 1-inch pieces

2 1/4 C. fat-free, less-sodium chicken broth

 

Preheat oven to 400°. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion, pancetta, and garlic; cook 8 minutes or until onion is tender and pancetta is browned, stirring frequently. Stir in wine; cook until liquid evaporates, scraping pan to loosen browned bits. Remove from heat. Add cranberries, chestnuts, sage, salt, and pepper to pancetta mixture; stir until combined. Combine pancetta mixture and bread in a large bowl. Pour broth over bread mixture; toss to combine. Spoon into an 11 x 7-inch baking dish coated with cooking spray. Bake at 400° for 30 minutes or until golden brown.

 

Best Ever Sugar Cookies

Best Ever Sugar Cookies

 

3 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

2 sticks (1 cup) unsalted butter (I use Irish butter which I think makes ALL the difference)

1 cup Caster sugar (super-fine sugar, also called baker’s sugar)

1 large egg

2 tbsp milk (I used some creamy almond milk)

sparkling sugar, for rolling (you could also use turbinado sugar if you didn’t want a color)

 

In a large bowl, combine the flour, baking powder, and salt. Set aside.  In the bowl of an electric mixer fitted with the paddle attachment,, cream together the butter and sugar until light an fluffy, 3-5 minutes. Add in the egg and milk and beat for another few minutes until fully combined. Turn the dough out onto a clean workspace (a silicone baking mat works great), knead it a few times until it comes together, and then divide it into two equal pieces. Wrap each half in plastic wrap and store in the fridge overnight (or at least 2 hours, but I think longer is better). When ready to bake, preheat oven to 375 degrees. Remove the dough from the fridge and form each ball into a log 1 1/2-2 inches in diameter. They dough will be quite firm so you will have to work with it a bit. Roll the logs in the sugar until the outside is completely coated. Put the dough logs back in the fridge for about 10 minutes so they can firm up a bit. Slice 1/3 inch thick rounds off of the logs and place on a cookie sheet lined with a silicone baking mat about 1 inch apart. Bake for 8-9 minutes until the edges just start to turn golden. Cool on the cookie sheet for 2 minutes before transferring to a wire rack to cook further.

Pomegranate Lemon Panna Cotta

Pomegranate Lemon Panna Cotta

5 tbsps lemon juice

2 tsps powdered unflavored gelatin

1 cup whole milk

1 cup heavy cream

1/2 cup sugar

2 tbsps lemon peel, grated

1 cup plain non-fat yogurt

1 tsp vanilla extract

 

Sprinkle the powdered gelatin over the lemon juice and let sit for ten minutes until softened. Combine the milk and cream in a saucepan and heat until warm. When the gelatin is softened, stir it into the milk with the sugar and stir over low heat until dissolved. Remove from heat and stir in the lemon peel, yogurt, and vanilla extract until smooth. Pour into serving glasses (only half of 3/4 way) and refrigerate.

 

2 oz. water, boiling hot

1 1/2 tsp powdered unflavored gelatin

8 oz. pomegranate juice

1 tsp sugar (optional)

 

Stir the gelatin and hot water together until the gelatin has dissolved. Pour the pomegranate juice and sugar (if using) into the mixture and stir. When the panna cotta has firmed (depending on size of glass, but be sure not to take it out too early) pour a layer of pomegranate gelatin over each panna cotta and let set up in refrigerator.

 

Chicken with Provencal Sauce

Chicken with Provencal Sauce

 

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

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1 1/2 T. olive oil

1 garlic clove, minced

1 C. fat-free, less-sodium chicken broth

1 1/2 tsp. dried herbes de Provence

1 tsp. butter

1 tsp. fresh lemon juice

Fresh thyme sprigs (optional)

 

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. Sprinkle chicken evenly with salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm. Add garlic to pan; cook 1 minute, stirring constantly. Add broth and herbes de Provence; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 C. (about 3 minutes). Remove from heat; add butter and lemon juice, stirring until butter melts. Serve sauce over chicken. Garnish with thyme sprigs, if desired.

Lime-Scented Orange Roughy and Spinach

Lime-Scented Orange Roughy and Spinach

 

1 T. olive oil

1 C. thinly sliced carrot

2 garlic cloves, minced

1/2 tsp. salt, divided

1 (10-ounce) package fresh baby spinach

1/3 C. sliced green onions

1/4 C. mirin (sweet rice wine)

1 tsp. grated lime rind

3 T. fresh lime juice

1 tsp. grated peeled fresh ginger

4 (6-ounce) orange roughy fillets

1/4 tsp. freshly ground black pepper

4 lime wedges

 

Preheat oven to 400°. Heat oil in a large nonstick skillet over medium-high heat. Add carrot; sauté 2 minutes or until tender. Add garlic; sauté 15 seconds. Add 1/4 tsp. salt and spinach; sauté 2 minutes or until spinach wilts. Combine 1/4 tsp. salt, green onions, and next 4 ingredients (through grated ginger). Fold 4 (16 x 12-inch) sheets heavy-duty foil in half lengthwise. Open foil; place about 1/2 C. spinach in center of each foil sheet. Top each with 1 fillet. Drizzle mirin mixture evenly over fillets; sprinkle evenly with black pepper. Fold foil over fillets; tightly seal edges. Place foil packets in a single layer on a jelly-roll pan. Bake at 400° for 20 minutes or until fish flakes easily when tested with a fork. Serve with lime wedges.

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.

Teriyaki Chicken Thighs

Teriyaki Chicken Thighs

1/4 cup low-sodium soy sauce

2 tablespoons brown sugar

2 tablespoons dry sherry

2 tablespoons rice vinegar

2 garlic cloves, crushed with a garlic press or minced

1 teaspoon finely grated fresh ginger

1/4 teaspoon red pepper flakes

2 pounds skinless chicken thighs

2 teaspoons sesame seeds

 

Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours.   Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until almost cooked through, about 8 minutes longer. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.

 

 

Gorgonzola and Herb Tenderloin Steaks and Pasta with Roasted Garlic and Grape Tomatoes

Gorgonzola and Herb Tenderloin Steaks and Pasta with Roasted Garlic and Grape Tomatoes

 

Salt and Pepper

1 lb pasta, cooked and drained with 1 1/2 C. of the cooking water reserved

2 pints grape tomatoes

6 garlic cloves, cracked but left in skins and 1 garlic clove peeled and halved

3-4 T. EVOO

2 lbs beef tenderloin steaks, 1 ½” thick

2 scallions, chopped

8-10 sage leaves, thinly sliced

Parsley, finely chopped

1 C. crumbled Gorgonzola cheese

1 C. Parmesan cheese

1 C. basil, torn

2 C. arugula, coarsely chopped

 

 Preheat the oven to 450*F. Place the grape tomatoes on a baking sheet with the cracked garlic and coat with EVOO. Season with salt and pepper. Roast in oven for 20 minutes. Season steaks with salt and pepper and rub both side with the halved clove of garlic. Drizzle steaks lightly on both sides with EVOO. Combine the scallions, sage, and parsley with the Gorgonzola crumbles. When the tomatoes are just about done, heat a skillet over high heat. Add the steaks and sear 90 seconds on both sides. Leave in the skillet. Take the tomatoes out of the oven and turn the oven off. Top the meat with the Gorgonzola mixture and transfer the skillet with the steaks to the oven. Let the meat sit in the oven for 4-5 minutes. Slip the garlic cloves from the skins and mash into a paste. Scrape into pasta bowl. Mix the garlic into the pasta cooking water. Add the tomatoes and mash them until a sauce forms. Add the pasta, grated Parmesan, basil, and arugula and toss for a minute or two.

Creamy Bacon Tomato and Avocado Pasta Salad

Creamy Bacon Tomato and Avocado Pasta Salad

6 slices bacon, chopped into one inch pieces

1/2 pound dried rotini pasta

1/2 cup mayonnaise

juice of 1 lemon

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon white pepper

1 teaspoon dried dill

1 cup halved cherry tomatoes

1 avocado pitted and sliced

 

Cook bacon until crisp. Transfer to a paper towel lined plate. Cook pasta according to package directions. Strain. Run cold water over the top until the pasta is cooled. While your bacon and pasta are cooking, whisk mayonnaise, lemon, salt, garlic powder, pepper and dill together in a bowl. Stir cooled pasta, cherry tomatoes, sliced avocado and reserved bacon into the dressing. Toss to combine.  Refrigerate for 30 minutes. Serve.

Brussels Sprouts with Bacon

Brussels Sprouts with Bacon

 

3 slices bacon, chopped

1 T. extra virgin olive oil (EVOO)

1 shallot, chopped

1 1/2 pounds Brussels sprouts, trimmed, small sprouts left whole, larger sprouts halved

Salt and pepper

1 C. chicken broth

 

Brown bacon in a medium skillet over medium-high heat. Remove bacon to a paper towel-lined plate. Add EVOO to the pan, about one turn of the pan. Add shallots to the pan and sauté 1-2 minutes. Add Brussels sprouts and coat in EVOO. Season with salt and pepper. Cook Brussels sprouts 2-3 minutes until they begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium-low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.

Bacon, Broccoli and Tomato Pasta

Bacon, Broccoli and Tomato Pasta

1 pound long cut fusilli or other corkscrew shaped pasta

salt

4 slices thick sliced smoked bacon, cut in 1/2 inch pieces

1 garlic clove, minced

1/2 teaspoon red pepper flakes

1/2 pound broccolini, ends trimmed, cut in 1 inch pieces

1/2 pound grape or cherry tomatoes, halved if large

1/2 cup heavy cream

1 teaspoon freshly ground black pepper

1/2 cup finely grated Parmigiano-Reggiano cheese, plus extra for garnish

 

 

Bring a large pot of salted water to a boil. Add pasta and cook until al dente; drain.

Fry bacon in a deep skillet until golden brown. Transfer to a plate lined with a paper towel. Pour off all but 1 tablespoon bacon fat. Add garlic and red pepper flakes. Sauté briefly until fragrant, 30 seconds. Add broccolini. Sauté until bright green and crisp tender. Add tomatoes, cream, one teaspoon salt and black pepper. Simmer to heat through. Add pasta, bacon and 1/2 cup cheese to skillet; toss to coat. Serve immediately, garnished with remaining cheese.  Note: If using arugula, toss in 2 cups washed and dried arugula with the bacon and cheese.

Turkey Cutlets with Corn, Sage and Prosciutto Stuffing

Turkey Cutlets with Corn, Sage and Prosciutto Stuffing

 

2 pounds turkey breast cutlets (2 packages, 12 pieces)

2 tsp. poultry seasoning

Salt and pepper

3 T. extra virgin olive oil (EVOO), (3 turns of the pan)

2 T. butter

2 T. all-purpose flour

2 C. chicken stock or canned turkey broth, available around Thanksgiving in markets

Stuffing:

1 T. extra virgin olive oil (EVOO)

2 T. butter

3 ribs celery from the heart, chopped

1 medium onion, chopped

Salt and pepper

2 tsp. poultry seasoning

4 sprigs fresh sage, chopped (2 T.)

2 T. flat leaf parsley, chopped (eyeball it)

1/4 pound prosciutto, deli sliced like bacon, then chopped

3 corn muffins, crumbled

1 C. chicken stock or broth or, canned turkey broth

Heat a large skillet over medium high heat. Season turkey with poultry seasoning, salt and pepper. Add 1 1/2 turns of the pan of EVOO, 1 1 /2 T.. Brown 6 cutlets 2 minutes on each side, remove to a plate and repeat with remaining pieces of turkey. Add butter to the pan. When it melts, whisk in flour and cook a minute. Whisk in stock or broth and bring up to a bubble. Reduce heat to simmer and slide turkey back into pan to finish cooking in gravy. To a second skillet over medium-high heat, combine EVOO and butter. When butter melts into oil, add celery and onions and season with salt, pepper, poultry seasoning. Sauté 5 minutes until just tender, add sage, parsley, prosciutto and stir to combine. Crumble muffins into the pan. Moisten stuffing with broth and heat through. Remove from heat. Cover with foil to keep warm. Use an ice cream scoop to mound stuffing on plates and top with 2 cutlets and a small ladle of gravy.

Thanksgiving Stromboli

Thanksgiving Stromboli

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1 tube refrigerated pizza dough, such as Pillsbury brand

2 T. all-purpose flour or cornmeal

1 C. leftover cranberry sauce

3 C. leftover turkey, shredded

2 C. leftover stuffing

2 C. aged white cheddar cheese, shredded

2 T. extra virgin olive oil (EVOO)

2 T. sesame seeds

2 C. leftover gravy

 

Pre-heat oven to 400°F. Break open the tube of dough and remove it from container. Dust your hands and lightly coat the dough with flour or cornmeal, then roll it out onto work surface. Stretch the dough out gently so that is an inch larger than when you first take it out of the roll (but in the same rectangle shape that it has initially). Spread the cranberry sauce in an even layer over the dough, making sure to leave an inch border around the circumference of the rectangle. Layer the turkey and stuffing down the middle of the dough going from one corner to the opposite corner in a diagonal line. Cover the turkey and stuffing with the cheddar. Bring one corner of the dough up over the turkey mixture, then roll the dough on an angle to make a long roll that is thick in the middle and thinner on each end. You should have turkey mixture running down the middle with some filling exposed at each end. Brush the stromboli with EVOO, then sprinkle the sesame seeds on top and pat them into the dough. Place onto a baking sheet and bake for 20-25 minutes, until evenly golden. Serve with leftover hot gravy alongside.

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.

Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers

Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers

 

3 C. chicken stock

1 1/2 C. white long-grain rice

5 T. extra-virgin olive oil, divided

4 (6-ounce) boneless, skinless chicken breasts

Salt

Freshly ground black pepper

1 C. all-purpose flour

2 tsp. smoked paprika

2 eggs

1 1/2 C. peeled almonds

1/2 C. bread crumbs

Generous handful flat-leaf parsley

1 (9 ounce) package frozen artichoke hearts

4 piquillo peppers or 2 roasted red peppers, chopped

1/2 C. pitted Spanish green olives, chopped

1 large fresh thyme sprig, leaves only

1/3 C. dry sherry, eyeball it

2 T. cold butter, cut into pieces

 

Bring stock to a boil, stir in rice and 1 T. extra-virgin olive oil. Cover and reduce heat to low. Cook 18 minutes. Heads up: after 12 to 13 minutes you will add in other ingredients. Preheat oven to 375 degrees F. Heat about 4 T. extra-virgin olive oil over low heat in a large skillet. From the rounder, thicker side of the breast, cut into and across but not through the breast meat and butterfly the breast open. Season the chicken with salt and pepper on both sides. Pour flour, smoked paprika and salt and pepper onto a dish; beat eggs in a second dish with a splash of water. Grind nuts, bread crumbs and parsley in food processor to combine. The nuts should have the same consistency as the bread crumbs. Start the processor in pulses then turn on to combine. Pour nut mixture onto plate. Coat the chicken in flour, egg then nuts. Wash your hands. Raise heat under the skillet to medium-medium high. When oil ripples, add the chicken and brown on both sides, and finish in the oven until deeply golden and cooked through. 5 minutes before the rice is done, add the artichokes, peppers, and olives and stir to combine. Cook 5 minutes more, turn off heat, fluff with a fork and stir in thyme leaves. Remove chicken to a platter and add sherry to the pan then stir in butter. Spoon pan sauce over chicken and serve with rice alongside.

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