Dijon Tarragon Chicken Breasts

Cook Time: 20 min
Level: Easy
Yield: 4 servings


Ingredients

2 (14-ounce) cans chicken broth
4 boneless, skinless chicken breasts, 6 to 8 ounces
2 tablespoons butter
2 tablespoons flour
1 tablespoon Dijon mustard
2 tablespoons chopped fresh tarragon or, 2 teaspoons dried
Salt and freshly ground black pepper


Directions

Bring 2 cans chicken broth to a boil. Add chicken to the broth, cover and reduce heat to simmer. Poach chicken 12 minutes. Remove chicken to a plate and pour broth into a large measuring cup or batter bowl. Return the pan to heat and add butter. When butter melts, add flour and cook, whisking with butter, 2 minutes. Slowly pour cooking liquid back into the pan, until appropriately thickened, combining with a whisk. Stir in Dijon mustard and tarragon and season sauce with salt and pepper. Return chicken to the pan and coat with sauce. Simmer 2 or 3 minutes to heat chicken back through and to combine flavors. Serve with rice pilaf, and roasted squash vegetable medley.

From: foodnetwork.com

Roasted Beef Tenderloin with Roasted Pepper and Black Olive Sauce

A must-try for the holidays! :)

Cook Time: 40 min
Level: Easy
Yield: 8 servings


Ingredients

2 (2 to 2 1/2 pound) center-cut pieces beef tenderloin – ask the butcher to give you 2 pieces for use in a Chateaubriand recipe
Extra virgin olive oil, for coating roasts, plus 3 tablespoons for sauce
Grill seasoning (recommended: Montreal Steak Seasoning for Steak by McCormick)
5 whole roasted red peppers, coarsely chopped, well drained and pat dry
2 cloves garlic, popped from skin
Handful flat-leaf parsley
1 cup good quality pitted black olives, from bulk bins, such as kalamata, drained well
Salt and pepper
Crusty bread, sliced


Directions

Preheat oven as high as it goes, 500 degrees F.


Liberally coat the meat with extra-virgin olive oil and grill seasoning. Place the meat on a roasting rack or in a roasting pan and place in oven. If you are cooking in a pan with no rack, add a splash of water to the pan. Roast the meat 10 minutes on high then reduce heat to 350 degrees F and cook 30 minutes more. Do not open oven during those first 10 minutes. Remove meat from oven and let rest 10 minutes before serving.


Place roasted peppers in food processor and add garlic, parsley, olives, salt and pepper. Turn the processor on and stream in extra-virgin olive oil, about 3 tablespoons.


Thinly slice meat against grain and serve with crusty bread and sauce.

From: foodnetwork.com

Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce

Lasagna + Mushroom + Gorgonzola = Yum-O

Cook Time: 30 min
Level: Intermediate
Yield: 4 servings


Ingredients

16 cremini caps, cleaned with a damp towel and finely chopped in food processor
1 small yellow-skinned onion, finely chopped
2 cloves garlic, minced
2 tablespoons (2 turns around the pan) extra-virgin olive oil
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
Salt and pepper
1/4 teaspoon ground nutmeg or the equivalent of freshly grated
2 cups part skim ricotta
8 curly edge lasagna noodles, cooked to al dente (12 to 14 minutes)
1 cup fat free chicken broth
8 ounces Gorgonzola, crumbled
1/2 cup (3 turns around the pan) heavy cream
1 to 1 1/2 cups shredded mozzarella

Serving suggestions:

Steamed asparagus (2 small or 1 large bundle asparagus)
Broiled tomatoes (4 vine-ripe tomatoes)


Directions

In a medium skillet over moderate heat, saute mushrooms, chopped onions, and garlic in oil until mushrooms give off their juices and darken and onions are tender, about 7 or 8 minutes. Season with salt and pepper; the salt will help draw water out of the vegetables as they cook.


Add dry chopped spinach to the pan and heat through for 1 minute. Adjust seasonings with salt, pepper, and a little nutmeg. Add ricotta and stir into mixture to heat cheese through, 1 minute longer. Remove pan from heat but leave in the warm skillet.


Heat broth in a small pan over moderate heat. Melt Gorgonzola into broth and bring liquid to a bubble. Stir in cream and thicken sauce 2 minutes.


Place cooked lasagna noodles on a large work surface or cutting board. Spread lasagna noodles with a layer of spinach-mushroom filling. Roll up pasta and arrange the 8 bundles in a shallow casserole dish. Pour warm sauce over roll-ups and top with mozzarella. Place casserole under broiler to melt cheese. Serve with steamed asparagus and broiled tomatoes.


Steamed Asparagus Tips:

2 small or 1 large bundle asparagus

While you boil your lasagna noodles, place fresh asparagus tips in a small colander over the boiling water in the pasta pot. Place a lid on the colander and steam asparagus while you are cooking your pasta for 4 minutes or until tips are just tender.


Roasted Tomatoes:

4 vine-ripe tomatoes

Split 4 vine ripe tomatoes across the center and drizzle with extra-virgin olive oil, salt, and pepper. Broil tomatoes.


Serve along side your completed casserole. Top with any fresh herb you have on hand: basil, thyme, or rosemary.

From: foodnetwork.com

Toasted Ravioli

Cook Time: 10 min
Level: Easy
Yield: 2 servings


Ingredients

2 eggs
Splash of milk or half-and-half
Salt and pepper
1 1/2 cups Italian bread crumbs, eyeball it
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
Handful flat-leaf parsley, chopped
12 large fresh spinach and cheese ravioli, about 3/4 pound
5 tablespoons extra-virgin olive oil, divided
3 cloves garlic, finely chopped
Pinch red pepper flakes
2 roasted red peppers, drained
1 (14-ounce) can crushed tomatoes


Directions

Beat eggs and a splash of milk seasoned with salt and pepper in a shallow dish. Combine bread crumbs with cheese and parsley in a second dish. Coat the fresh pasta in egg then bread crumbs. Heat 3 tablespoons extra-virgin olive oil over medium heat in a skillet then toast the ravioli until deep golden, 3 to 4 minutes on each side.


In a small sauce pot heat the remaining extra-virgin olive oil and the garlic and red pepper flakes over medium low heat. Grind the roasted peppers in the food processor and add to garlic after it sautes for a couple of minutes. Stir in tomatoes and season the sauce with salt and pepper. When ready to serve, transfer sauce to a small bowl. Surround the sauce with toasted ravioli for dipping and serve.

From: foodnetwork.com

Butternut Squash Risotto

Cook Time: 30 min

Level: Easy

Yield: 6 servings

 

 

Ingredients

 

1 quart chicken stock

1 cup water

2 tablespoons extra-virgin olive oil

1 small onion, chopped

2 cloves garlic, grated or chopped

2 cups Arborio rice

1 cup dry white wine

1 (10-ounce) box cooked frozen butternut squash

Nutmeg, grated, to taste

2 tablespoons butter

7 or 8 leaves fresh sage, slivered

1 cup grated Parmigiano Reggiano

 

 

Directions

 

Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot then reduce heat to low.

 

 

Heat a medium skillet over medium to medium-high heat with olive oil. When oil ripples, add the onions and garlic and soften 2 to 3 minutes. Add rice and toast 2 to 3 minutes more. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time. Risotto will cook 18 minutes, total, from the first addition of liquid. Defrost the squash in your microwave in a dish to collect any liquids and stir in squash the last 3 minutes of cook time, season with nutmeg, salt and pepper to taste. In the last minute of cooking time, stir in butter in small pieces, sage leaves and cheese, serve.

 

From: foodnetwork.com

Spaghetti and Meatball "Stoup" (thicker than soup, thinner than stew)

Cook Time: 25 min
Level: Easy
Yield: 4 servings


Ingredients

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 carrot, peeled and chopped into a small dice
1 medium yellow skinned onion, chopped
2 small ribs celery from the heart, chopped
3 cloves garlic, chopped
3 cups tomato sauce or 1 (14-ounce) can plus 1 (8-ounce) can
3 cups chicken stock, available in a box on the soup aisle
1 pound ground beef, pork and veal mix (meatloaf mix) available at butcher counter
1/2 cup grated cheese, Parmigiano or Romano, plus more to pass at table
1/2 cup Italian bread crumbs, a few handfuls
1 large egg, beaten
2 tablespoons chopped parsley leaves
1/2 pound spaghetti, broken in half
1 cup basil leaves, torn or shredded
1 loaf Italian crusty bread, for dunking


Directions

Preheat a medium soup pot over medium heat. Add extra-virgin olive oil, 2 turns of the pan, carrots, onions, celery, garlic and saute 5 minutes. Add tomato sauce and stock and cover pot. Turn up heat and bring to a fast boil.


While soup comes to a boil, mix the ground meat with cheese, bread crumbs, egg and parsley. Roll into 1 1/2 to 2-inch balls.


Remove lid from soup and slide balls into soup. Bring back to a boil then stir in spaghetti. Reduce the heat and simmer soup 10 minutes more, until pasta is tender and balls have cooked through. Stir in basil and remove "stoup" from the stove. Serve soup with bread and cheese.

From: foodnetwork.com

Steak Bites with Bloody Mary Dipping Sauce

Cook Time: 8 min
Level: Easy
Yield: up to 6 servings (as a starter course)


Ingredients

1 tablespoon extra-virgin olive oil, plus more for drizzling
1 small onion, finely chopped
1/2 cup vodka
2 tablespoons Worcestershire sauce
2 teaspoons hot pepper sauce
1 cup tomato sauce
1 rounded tablespoon prepared horseradish
Salt and pepper
1 1/3 pounds beef sirloin cut into large bite-sized pieces, 1 by 2 inches
Steak seasoning blend or coarse salt and black pepper
6 to 8 inch bamboo skewers


Directions

Heat a small saucepan over medium heat. Add oil and onions and saute 5 minutes. Add vodka and reduce by 1/2. Add Worcestershire, hot sauce, tomato sauce and horseradish. Stir to combine the dipping sauce and return the sauce to a bubble. Add salt and pepper and adjust seasonings.


Heat nonstick skillet over high heat. Coat meat bites lightly in oil. Season with steak seasoning blend or salt and pepper, to taste. Cook the meat until caramelized all over, about 2 minutes on each side. Transfer dipping sauce to a small dish and place at the center of a serving platter. Surround the dip with meat bites and set several bamboo "stakes" or skewers along side meat.

From: foodnetwork.com

Garlic Bread

Cook Time: 3 min
Level: Easy
Yield: 4 servings


Ingredients

4 cloves garlic, crushed
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 loaf crusty bread, split
3 tablespoons grated cheese, Parmigiano or Romano, optional
Chopped fresh parsley


Directions

Combine garlic, butter, and oil in a microwave safe dish or in a small saucepan. Heat garlic and butter and oil in microwave for 1 minute or in a small pot over moderate-low heat for 3 minutes.


Toast split bread under broiler. Remove bread when it is toasted golden brown in color. Brush bread liberally with garlic oil. Sprinkle with cheese, if using, and parsley. If you added cheese, return to broiler and brown 30 seconds. Cut into chunks and serve.

From: foodnetwork.com

Stuffed Steak with Prosciutto and Spinach

Cook Time: 20 min
Level: Intermediate
Yield: 6 servings


Ingredients

1 (10-ounce) package chopped frozen spinach
3 tablespoons extra-virgin olive oil, divided
3 cloves garlic, chopped
1/2 small onion, chopped
1/2 small red bell pepper, 1/4 chopped, 1/4 cut into thin strips, for garnish
2 ounces prosciutto (about 3 to 4 slices), cut into ribbons
Coarse salt
Black pepper
1/4 cup Italian bread crumbs -- eyeball it
1/3 cup grated Parmigiano – eyeball it
2 pound eye round roast, strings cut off
Re-sealable plastic bag


Directions

Defrost spinach in microwave. Wrap in clean kitchen towel and wring chopped spinach dry.


Place a large skillet on the stove over medium high heat. Add 2 tablespoons extra-virgin olive oil-to hot skillet. Add garlic to oil. Add onion and red pepper, cook 1 minute. Lower heat to medium. Add the prosciutto and the spinach. Season with salt and pepper. Add bread crumbs and cheese to spinach. Turn off heat. Let stuffing cool.


To create the cavity for the stuffing, use a long sharp knife (like a boning knife), and cut a 1 to 2-inch hole through the center of the roast making a lengthwise slit. Turn the meat around and cut another slit in the same spot so that your knife completes the cavity. Insert a wooden spoon into the cavity to make sure the hole is even and goes all the way through.


Put the cooled filling in a re-sealable plastic bag and snip a hole in the corner of the bag. Pipe the filling into the cavity. You may need to push it along with your fingers to make sure that it goes all the way through.


Preheat nonstick skillet over high heat. Cut the roast into 6 even slices, being careful to keep the stuffing in each slice. Add 2 tablespoons of extra-virgin olive oil to the pan. Season the steaks with salt and pepper and sear in hot, nonstick skillet, 2 minutes on first side. Flip the steaks and sear for an additional 2 minutes then lower the heat to medium-high and cook until done (about 3 to 4 more minutes). Garnish with thinly sliced red pepper.

From: foodnetwork.com

Spicy Shrimp and Spaghetti Aglio Olio (Garlic and Oil)

Cook Time: 15 min
Level: Intermediate
Yield: 4 servings


Ingredients

Spicy Shrimp:

2 pounds jumbo shrimp, peeled and deveined
1 lemon, juiced
1/4 cup chopped flat-leaf parsley (a couple of handfuls)
1 teaspoon crushed red pepper flakes
4 cloves garlic, crushed and peeled
Coarse salt, about 1 teaspoon
2 tablespoons (a couple of generous drizzles) extra-virgin olive oil

Aglio Olio:

1/4 cup (4 turns around the pan in a light stream) extra-virgin olive oil
1 (2-ounce) tin anchovy fillets
6 to 8 large cloves garlic, crushed and minced
1/2 teaspoon crushed red pepper flakes
1/4 cup finely chopped flat leaf parsley, a couple of handfuls
Coarse salt
1 pound spaghetti, cooked to al dente
Tomato and Onion Salad, as an accompaniment
Crusty bread, as an accompaniment


Directions

Combine shrimp with next 6 ingredients and toss to coat shrimp evenly.


Heat a large, nonstick skillet over medium high heat, then add half of the shrimp. Cook shrimp 3 minutes until pink and just firm. Remove shrimp to a warm platter and repeat process with remaining shrimp.


Return pan to heat and reduce heat to medium low. Add 1/4 cup extra-virgin olive oil. Add anchovies, garlic, and pepper flakes to oil. Break up anchovies with a wooden spoon until they melt away into the oil and garlic mixture.


Toss spaghetti in the pan with parsley and the garlic oil, then season with a little coarse salt, to your taste. Top servings of garlic and oil spaghetti with spicy shrimp and serve with Tomato and Onion Salad and Crusty Bread.


Cook's Notes: Prepare the shrimp while the pasta is cooking.


Prep your garlic and parsley for aglio olio and set them, as well as drained pasta and remaining ingredients all within arm's reach of your stove top.


The aroma will be intense! Cooked anchovies have a salted-nutty (rather than fishy) taste that compliments the garlic as it sweetens and softens.


Tomato and Onion Salad: (Serves 4)

5 medium plum tomatoes, halved lengthwise, gently seeded, and thinly sliced
1 small white skinned onion, peeled, halved lengthwise, and thinly sliced
1/4 cup chopped flat-leaf parsley (a couple of handfuls)
A generous drizzle extra-virgin olive oil, about 2 tablespoons
Coarse salt and black pepper
Crusty Bread, as an accompaniment


Toss the tomatoes and onions with the chopped parsley, oil, salt, and pepper. Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.


From: foodnetwork.com

Mediterranean Fish Tacos

Cook time: 7 min
Level: Easy
Yield: 4 servings


Ingredients

3 lemons, zested and juiced
2 sprigs fresh oregano, leaves finely chopped
A handful flat-leaf parsley, finely chopped
3 cloves garlic, grated or minced
1/4 cup extra-virgin olive oil
2 pounds halibut or mahi mahi
Salt and pepper
12 (5 to 6-inch) flour tortillas
1 heart romaine, chopped
1/2 red onion, thinly sliced
8 pepperoncini peppers
2 roasted red peppers, patted dry
1 cup Greek yogurt
1/2 teaspoon ground cumin
1/4 cucumber, peeled and grated


Directions

Heat grill pan over medium high heat or preheat outdoor grill.


Combine the juice and zest of 2 lemons, oregano, parsley, 2 cloves garlic, olive oil and add fish, turn to coat and season with salt and pepper.


Wrap tortillas in foil and place in warm oven or directly on grill to soften and warm through.


Shred romaine lettuce and combine with sliced onions.


Slice hot peppers and reserve.


Combine red peppers and yogurt in food processor. Add cumin, 1 clove garlic, zest and juice of remaining1 lemon, cucumber and process until smooth, transfer to a bowl.


Grill fish 6 to 7 minutes until firm and cooked through then cut into cubes.


Serve fish to wrap in soft tortillas with lettuce, onions, hot peppers and sauce.

From: foodnetwork.com

Barbecued Succotash

Cook Time: 10 min
Level: Easy
Yield: 4 servings


Ingredients

1 tablespoon extra-virgin or vegetable oil, 1 turn of the pan
1/2 red onion, chopped
1 red bell pepper, seeded and chopped
1 (14-ounce) can black beans, rinsed and drained
1 (10-ounce) box frozen corn
Salt and pepper
1/4 cup smoky barbecue sauce
2 tablespoons chopped chives, parsley or cilantro leaves, for garnish


Directions

Heat a medium skillet over medium high heat. Add onions and peppers and saute 5 minutes. Add beans and corn and season with salt and pepper. When corn heats through, add barbecue sauce. Stir to combine and serve succotash with chopped chives, parsley or cilantro to garnish.

From: foodnetwork.com

Roasted Squash Vegetable Medley

Cook Time: 25 min
Level: Easy
Yield: 4 servings


Ingredients

1 medium zucchini, cut into chunks
1 medium yellow squash, cut into chunks
1 medium onion, halved then cut into chunks
1/2 pound button mushrooms, quartered or halved
2 tablespoons olive oil or vegetable oil
1 teaspoon poultry seasoning
1 teaspoon salt
1 teaspoon freshly ground black pepper


Directions

Preheat oven to 425 degrees F.


Combine zucchini and yellow squash pieces with onions and mushrooms in a mixing bowl. Add oil to the bowl, 2 turns of the bowl in a slow stream. Toss veggies until they are coated lightly and evenly with the oil.


Combine poultry seasoning with salt and pepper and sprinkle evenly over the vegetables. Toss them again to combine and spread them out on to a baking sheet. Place veggies in a hot oven and roast 20 to 25 minutes until tender. Toss and turn the veggies with kitchen tongs half way through cooking time.

From: foodnetwork.com

Sirloin Beef Burgundy: Boeuf Bourguignon

Cook Time: 25 min
Level: Intermediate
Yield: 4 servings


Ingredients

3 slices bacon, chopped
3 tablespoons unsalted butter, divided
16 white mushrooms, medium in size, wiped with damp cloth to clean, thinly sliced
Salt and pepper
1 cup frozen pearl onions, defrosted and drained
2 pounds lean sirloin, 1-inch thick, trimmed and cubed into 1 inch pieces
3 tablespoons all-purpose flour
1 cup burgundy wine
1 1/2 cups store bought beef stock
Bouquet of 3 or 4 sprigs each sage and fresh thyme, tied with kitchen string

Herb Egg Noodles:

12 ounces wide egg noodles, cooked to package directions
2 tablespoons unsalted butter, cut into small pieces
1/4 cup chopped fresh parsley leaves, 2 handfuls
12 blades fresh chives, snipped or finely chopped


Directions

Heat a large deep skillet with a heavy bottom and a lid over medium high heat. Add bacon to the pan and brown. Remove crisp bacon bits with slotted spoon. Add 1 1/2 tablespoons butter to the pan and melt into bacon drippings. Add mushrooms to the pan and turn to coat evenly with butter and bacon drippings. Season the mushroom slices with salt and pepper. Saute mushrooms 2 to 3 minutes and add onions to the pan. Continue cooking onions and mushrooms 2 to 3 minutes longer, then transfer to a plate and return pan to the heat. Add remaining butter to the pan and melt it, then add meat to the very hot pan and brown evenly on all sides, keeping the meat moving. Add flour to browned meat in the pan and cook the flour 2 minutes. Add wine to the pan slowly while stirring. When the wine comes up to a bubble and you have scraped up the pan drippings, add the stock and bouquet of fresh sage and thyme sprigs to the pot. Cover the pan. When the liquid boils, reduce heat to medium. Cook covered 5 minutes, remove lid and add mushrooms, onions and bacon back to the pot. Simmer with the cover off until sauce thickens a bit. Adjust seasoning and remove herb bouquet.


Toss hot egg noodles with butter and herbs. Place a bed of noodles in a shallow bowl and pour beef burgundy over the noodles and serve.

From: foodnetwork.com

Dijon Tarragon Chicken Breasts

Cook Time: 20 min
Level: Easy
Yield: 4 servings


Ingredients

2 (14-ounce) cans chicken broth
4 boneless, skinless chicken breasts, 6 to 8 ounces
2 tablespoons butter
2 tablespoons flour
1 tablespoon Dijon mustard
2 tablespoons chopped fresh tarragon or, 2 teaspoons dried
Salt and freshly ground black pepper


Directions

Bring 2 cans chicken broth to a boil. Add chicken to the broth, cover and reduce heat to simmer. Poach chicken 12 minutes. Remove chicken to a plate and pour broth into a large measuring cup or batter bowl. Return the pan to heat and add butter. When butter melts, add flour and cook, whisking with butter, 2 minutes. Slowly pour cooking liquid back into the pan, until appropriately thickened, combining with a whisk. Stir in Dijon mustard and tarragon and season sauce with salt and pepper. Return chicken to the pan and coat with sauce. Simmer 2 or 3 minutes to heat chicken back through and to combine flavors. Serve with rice pilaf, and roasted squash vegetable medley.

From: foodnetwork.com

Monster Snack: Spicy Meat and Cheese Stromboli

Cook Time: 14 min
Level: Easy
Yield: 4 servings


Ingredients

1 tube refrigerated pizza dough (recommended: Pillsbury brand)
2 tablespoons all-purpose flour or corn meal
1/4 pound sliced pepperoni, about 24 slices
6 slices provolone, deli sliced
6 slices Italian hot ham
8 slices Genoa salami
2 tablespoons extra-virgin olive oil
2 tablespoons sesame seeds
2 teaspoons Italian seasoning blend
2 tablespoons grated Parmigiano or Romano
1 teaspoon crushed red pepper flakes
1 teaspoon garlic powder
The Big Dipper: Simple Marinara Dipping Sauce, recipe follows, optional


Directions

Preheat oven to 400 degrees F.


Break open the tube of dough and remove it from container. Dust your hands and lightly coat the dough with flour or cornmeal the roll out onto work surface. Stretch out dough, gently spreading out the rectangle shape it has been formed into already. Cut the thin rectangular dough into 4 equal pieces, working across the dough: cut it in half and cut each half in half again. Cover each piece of dough with: 6 slices pepperoni, 1 1/2 slices cheese, 1 1/2 slices hot ham and 2 slices Genoa salami. Roll each piece on an angle from corner to corner making a long roll that is thicker in the middle and thinner on each end. Brush rolls with extra-virgin olive oil then mix sesame seeds, cheese and seasonings in a small cup, sprinkle and pat the mixture into the dough. Bake until evenly golden, 12 to 14 minutes then serve. If desired, serve with Dipping Sauce.


The Big Dipper: Simple Marinara Dipping Sauce:

1 tablespoon extra-virgin olive oil
3 cloves garlic, finely chopped
1 teaspoon hot red pepper flakes
1 tablespoon anchovy paste, optional but recommended
1 tablespoon chopped flat-leaf parsley
1 (15-ounce) can crushed tomatoes
Salt and pepper


Heat a small pot over medium heat. Add extra-virgin olive oil, garlic, pepper flakes and anchovy paste. Cook 2 minutes. Add parsley, tomatoes, salt and pepper. Stir sauce, bring to a bubble and simmer 5 minutes over low heat then place in small bowl and serve.


Yield: 2 cups
Prep Time: 2 minutes
Cook Time: 7 minutes
Inactive Prep Time:
Ease of preparation: easy

From: foodnetwork.com

Salad on a Stick

Cook Time: 10 min
Level: Easy
Yield: 4 servings


Ingredients

Bamboo skewers
1 green or red bell pepper, seeded and cut into 1-inch dice
1/3 seedless cucumber, diced
1/2 pint grape tomatoes
2 (1-inch-thick) pieces Genoa salami from the deli, cubed
4 ribs celery, cut into 1-inch pieces
1/2 cup heavy cream or whole milk
1 (5.4-ounce) container garlic and herb flavored soft cheese (recommended: Boursin)
Salt and pepper


Directions

Combine the veggies and salami on a platter and serve with 1 bamboo skewer per person.


Blend together the cream or milk and cheese. Pour into a dipping dish and season with salt and pepper to taste.


Place the dip on the platter. Use your skewers to pierce salami and veggies, stacking up a mouthful at a time. Dip each bite in dressing as you eat, but don't double dip, please! Yum-o! Salad on a stick!

From: foodnetwork.com

Croque Madame

Cook Time: 15 min
Level: Easy
Yield: 2 servings


Ingredients

4 tablespoons butter, divided
1 rounded tablespoon all-purpose flour
1 cup milk
Salt and pepper
1/8 teaspoon fresh grated nutmeg, eyeball it
2 teaspoons Dijon style mustard
2 slices white bread
2 large eggs
4 slices deli ham
4 slices deli Swiss cheese
Chopped parsley leaves, chives or thyme leaves, for garnish - choose from any or all on hand


Directions

Place a small sauce pot over medium low heat and melt 2 tablespoons butter in it. Whisk in a rounded tablespoon of flour and cook 1 minute or so. Whisk in milk and bring to a bubble then drop heat to low. Season the sauce with salt, pepper, nutmeg and Dijon. When sauce coats back of a spoon, turn off heat.


Heat 1 tablespoon of butter in each of 2 medium nonstick skillets, both over medium low heat. When butter melts add 2 large eggs to the first skillet, keeping the whites separate from each other. To the second skillet add 2 slices bread and toast lightly on first side then turn the bread. Top turned bread liberally with sauce and 2 slices of the ham and the Swiss cheese on each slice of bread. Use a spatula to transfer the eggs to the tops of the open faced sandwiches. Cover the pan with foil and turn off heat. Let pan stand 5 minutes to melt cheese and set sauce and eggs.


Top sandwiches with chopped herb or herbs of choice and serve. Spoon any leftover sauce over top of the eggs before garnishing.


From: foodnetwork.com

Chipotle Cashew Chicken with Brown Rice

Cook Time: 25 min
Level: Easy
Yield: 4 to 6 servings


Ingredients

1 tablespoon extra-virgin olive oil
2 tablespoons butter
1 large onion, 1/4 onion finely chopped, 3/4 thinly sliced
2 cups quick cooking brown rice
4 cups chicken stock
2 tablespoons vegetable oil
2 pounds chicken meat: tenders, boneless, skinless breasts or boneless, skinless thighs, cut into 2-inch pieces
2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning blend by McCormick)
2 to 3 tablespoons tamari dark soy sauce, eyeball it
4 cloves garlic, chopped
1 red bell pepper, seeded and thinly sliced
10 to 12 water chestnuts, whole
1 cup frozen green peas
3 tablespoons chipotle in adobo (2 peppers and their sauce), available in cans on the international foods aisle or substitute 1 1/2 tablespoons ground chipotle powder
1 tablespoon ground cumin, a palm full
2 to 3 tablespoons honey, 2 healthy drizzles
1/4 to 1/3 cup real maple syrup, eyeball it
2 to 3 tablespoons chopped cilantro or parsley leaves, your preference
1 cup raw cashews


Directions

In a medium pot over medium heat combine 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and 1 tablespoon butter. When butter melts into oil, add in the chopped onion, cook 2 minutes, then add rice and cook 3 minutes more. Add stock and cover the pot. Raise heat to bring stock to a rapid boil. Once the stock boils, reduce heat to low and cook, stirring occasionally, until rice is tender, 17-18 minutes.


While rice cooks, make the chicken. Heat a large skillet over high heat. Add vegetable oil, 2 turns of the pan, then the chicken. Season the chicken with grill seasoning. Brown the chicken on both sides, season with soy sauce then move off to one side of the pan. Add the remaining onions, garlic and peppers. Cook 2 to 3 minutes then add water chest nuts and green peas and mix vegetables and meat together. Add the chipotles and cumin. Toss to coat. Glaze the mixture with honey and maple syrup and turn off the heat. Add in the chopped cilantro or parsley and the cashew nuts.


Top rice with cashew chicken and serve.


From: foodnetwork.com

Grilled Eggplant Panini with Cambozola Blue Cheese, Prosciutto and Arugula

Cook Time: 10 min
Level: Easy
Yield: 4 servings


Ingredients

1/2 cup extra-virgin olive oil
2 cloves garlic
1 sprig rosemary
1 small-medium firm eggplant, 8 slices 1/2-inch thick
Salt and freshly ground black pepper
8 large pitas or flat breads, halved across
2/3 pound wedge blue cheese, 8 slices (recommended: Cambozola)
8 slices prosciutto
1 cup packed baby arugula


Directions

Heat grill pan to medium-high.


Heat the olive oil in small pot over medium heat with garlic and rosemary to infuse flavor, 3 to 4 minutes.


Brush eggplant with olive oil and season with salt and pepper, grill 2 to 3 minutes on each side to tenderize. Remove from heat.


Make sandwiches on split flat breads of 2 slices each eggplant, blue cheese, prosciutto and a handful of arugula.


Heat a dry skillet over medium heat. Choose a second skillet that can fit down inside the first and get a few heavy cans ready to weight skillets. When pan is hot, add 1 flat bread, weight down with second skillet and cans and cook 1 minute, flip, cook a minute more. Repeat process with remaining ingredients and serve.


From: foodnetwork.com

BBQ Chicken Burgers with Slaw

Cook Time: 20 min
Level: Easy
Yield: 4 servings


Ingredients

1 tablespoon butter, cut into pieces
1 small red onion, 1/2 finely chopped, 1/2 thinly sliced
2 cloves garlic, finely chopped
2 tablespoons tomato paste
1 teaspoon sugar
1 tablespoon Worcestershire sauce, eyeball it
1 tablespoon hot sauce, eyeball it
1 1/4 pounds ground chicken
1 tablespoons grill seasoning (recommended: McCormick brand) a palm full
3 tablespoons extra-virgin olive oil, divided
2 tablespoons honey, eyeball it
1 lemon, juiced
3 rounded tablespoons sweet pickle relish
2 cups shredded cabbage mix
Salt and pepper
4 cornmeal Keiser rolls, split


Directions

In a small skillet over medium heat, melt butter. Add chopped onions, garlic and tomato paste and sweat them for 5 minutes to soften and sweeten. Sprinkle in sugar and remove from heat. Cool in a bowl, 5 minutes. Add tomato paste mixture, Worcestershire, hot sauce to bowl and combine. Add chicken to the bowl then grill seasoning and combine the burgers well to evenly distribute the flavors and form 4 patties. Wash up.


Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium-high heat. Cook patties 6 minutes on each side.


Combine the honey, lemon juice, and remaining extra-virgin olive oil in a bowl. Add relish, cabbage mix and sliced onions and season with salt and pepper. Toss the slaw to coat and reserve.


Serve burgers on bun bottoms topped with slaw and bun tops.


From: foodnetwork.com

Mushroom Lovers' French Bread Pizzas

Cook Time: 25
Level: Easy
Yield: 4 (12-inch) french bread pizzas


Ingredients

8 large portobello mushroom caps
1 pound button mushrooms
1/2 pound shiitake mushrooms
3 tablespoons extra-virgin olive oil, 3 turns of the pan
2 tablespoons butter, cut into pieces
1 bay leaf
4 large cloves garlic, finely chopped
Salt and pepper
1/2 cup dry white wine, eyeball it
2 teaspoons Worcestershire sauce, eyeball it
1 tablespoon chopped fresh thyme leaves, 4 sprigs stripped and chopped
1 loaf crusty French bread, 24 inches
3 cups shredded Gruyere or Swiss cheese


Directions

Wipe mushrooms clean with a damp towel. Slice the mushrooms. Heat a deep skillet with extra-virgin olive oil and butter over medium heat. When butter melts into oil, add bay, garlic and mushrooms. Cook until mushrooms are dark and tender, 12 to 15 minutes. Season the mushrooms with salt and pepper and add wine. Deglaze the pan with wine, eyeball the amount. Shake the pan and add the Worcestershire and thyme. Turn off heat.


Preheat broiler and split the loaf lengthwise and across. Hollow out a bit of the soft insides. Toast the bread lightly under broiler. Fill bread with mushrooms evenly then top with cheese liberally. Melt cheese until it browns and bubbles then remove the pizzas from the oven and turn off the broiler.


From: foodnetwork.com

Oven Poached Salmon a la Paige with Dill, Vidalia Onion and Cucumber Relish

Cook Time: 15
Level: Easy
Yield: 4 servings


Ingredients

1 tablespoon cold butter
4 portions, 6 to 8 ounces each, salmon fillets
Salt and pepper
Several sprigs plus 3 tablespoons chopped fresh dill
2 cups chicken broth or water
2 teaspoons sugar
1 teaspoon salt
1/4 cup white vinegar or white wine vinegar
1 small vidalia onion, chopped
1/2 seedless cucumber, chopped
2 radishes, chopped


Directions

Preheat oven to 400 degrees F.


Rub the bottom of a shallow baking dish with cold butter. Arrange salmon in dish. Season the fish with salt and pepper. Add broth and a few sprigs of dill to the pan. Roast the fish 12 to 15 minutes.


Combine sugar, salt and vinegar in the bottom of a medium bowl. Add chopped onions, chopped cucumber and radishes. Sprinkle in 3 tablespoons chopped dill and toss the mixture to coat in vinegar, sugar and salt.


Remove fish from the oven. Spoon pan juices over fish and carefully transfer to individual plates or platter. Top fish with relish and serve.

From: foodnetwork.com

Primavera Orzo

Cook Time: 15 min
Level: Easy
Yield: 4 servings


Ingredients

2 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
2 shallots, chopped
1 small zucchini, chopped
1 cup shredded carrots, chopped
1 teaspoon curry powder
3 cups chicken stock
1 cup orzo pasta
1/2 cup grated Parmigiano-Reggiano
3 tablespoons chopped flat-leaf parsley, a handful
1 cup frozen peas
Salt and pepper


Directions

Heat a medium skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan in a slow stream. Add garlic, shallots, zucchini and carrots. Saute 5 minutes. Add curry, chicken broth and bring to a boil. Add orzo and bring to a boil. Cover and reduce heat to medium. Cook, stirring occasionally until pasta absorbs the liquid and is al dente in texture, 10 minutes. Uncover and stir in cheese, parsley and peas. Season with salt and pepper, to your taste.

From: foodnetwork.com

Aunt Angie's Lasagna Recipe

Cook Time: 2 hr
Level: Intermediate
Yield: 12 servings


Ingredients

For the Meatball Mix:

5 pounds ground beef
5 eggs, beaten
4 cups bread crumbs
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon garlic
1/4 cup chopped parsley leaves
1/2 pound grated Romano cheese

For the Meat Sauce:

1 1/2 pounds ground beef
1 cup each carrots, celery and onion, roughly chopped in food processor
1 gallon ground pear tomatoes
1/2 tablespoon salt
1/2 tablespoon ground black pepper
1/2 tablespoon chopped garlic
1/2 tablespoon fennel seed
2 bay leaves
1/2 tablespoon chopped basil leaves

For Aunt Angie's Lasagna:

1 pound cooked lasagna pasta (about 10 pieces)
4 pounds meatball mix
2 pounds ricotta cheese
2 pounds mozzarella cheese
1/2 cup Romano cheese
32 ounces meat sauce


Directions

For the Meatball Mix:

Preheat oven to 375 degrees F.


In a mixing bowl, combine all ingredients. Roll meatballs into desired size and bake in preheated oven for about 15 minutes or until golden brown. For the lasagna, instead of rolling into desired size, spread mix out evenly on a sheet pan and bake. Break up the meat for lasagna.


For the Meat Sauce:

In a stock pot (or large cooking vessel) brown the ground beef. Add the celery/carrot/onion mix and cook for about 2 minutes. Add the tomatoes and the seasonings. Let simmer for 2 hours.


For Aunt Angie's Lasagna:

Using a 1/2 hotel pan or medium to large baking dish, coat the bottom with a thin layer of meat sauce. Lay out 4 pieces of lasagna so they go up the side of the pan with an additional 3 to 4 inches hanging over the edge. Do the same in the other direction of the pan using pieces of pasta. Add another layer of meat sauce, followed by 1/2 of the meatball mix. Then top the meat with 1 pound of the ricotta cheese, 1 pound of mozzarella, and 1/4 cup of Romano. Add a layer of pasta and repeat to have 2 layers. Fold over the remaining pasta to cover the top. Top with meat sauce and place in preheated oven and bake until proper serving temperature is reached or top is golden brown.


This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

From: foodnetwork.com

Three Mushroom Rigatoni

Cook Time: 20 min
Level: Easy
Yield: 4 servings


Ingredients

1 pound rigatoni pasta
Salt
1 1/2 ounces dried porcini mushrooms
6 tablespoons extra-virgin olive oil
4 portobello mushroom caps
1/2 pound shiitake mushrooms, stemmed and sliced
4 cloves garlic, sliced
1/2 cup dry Italian red wine
2 to 3 stems rosemary, stripped and finely chopped, a couple of tablespoons
Black pepper
1 (28-ounce) can crushed tomatoes, such as San Marzano
Hunk Pecorino Romano, for grating
Crusty bread, for mopping


Directions

Heat a grill pan to high.


Place a large pot of water on the stove to boil. Add salt and cook rigatoni to al dente.


Place porcini in a small pot with about 2 cups of water. Bring to a boil, drop to simmer, and reduce liquid by half, 10 minutes.


While pasta and porcini are working, pour about 1/4 cup extra-virgin olive oil into a small bowl. Use a pastry brush to coat the portobellos in extra-virgin olive oil and place them on hot grill. Cook until dark and tender, 7 to 8 minutes, turning once. Remove and let rest.


Heat a large deep skillet with 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add shiitakes and cook a few minutes then add garlic and cook a couple minutes longer. Add wine and reduce a minute. Halve and slice portobellos then add to shiitakes. Scatter the rosemary into the pan and turn to distribute the herb. Season the mushrooms with salt and pepper. Stir in tomatoes. Remove the porcini from steeping broth with a slotted spoon and chop. Stir mushrooms into sauce then add a few ladles of the steeping broth. Do not use the very last of it: any grit in the dried mushrooms will have settled to the bottom of the pot. Let flavors combine for a couple of minutes more.


Drain pasta and add to warm pot. Grate some Romano down over the pasta and add a few ladles of the sauce to the pasta. Toss the pasta and sauce to coat, then transfer to a serving platter or into individual bowls and top with remaining sauce. Pass more cheese at table for topping, and bread for mopping. Yum-o!

From: foodnetwork.com

Heck of a Jicama Salad

Cook Time: 20 min
Level: Easy
Yield: 4 servings


Ingredients


1 medium jicama root, peeled and sliced into thick matchsticks
1 teaspoon salt
2 teaspoons sugar
2 limes, juiced
2 hearts romaine, chopped
2 tablespoons chopped cilantro leaves, a handful of leaves, finely chopped
1/2 teaspoon ground cumin, eyeball it in the palm of your hand
3 tablespoons extra-virgin olive oil, eyeball it
Freshly ground black pepper


Directions


Place jicama in a bowl, sprinkle with salt and sugar, and add the juice of 1 lime. Let jicama stand 15 minutes. While jicama softens, work on the rest of your meal.


Arrange romaine on a serving plate. Top romaine with jicama. Juice 1 lime into a small bowl, add cilantro and cumin. Whisk in extra-virgin olive oil in a slow stream. Pour dressing over salad and season with salt and pepper.

From: foodnetwork.com

Mashed Potato Skins

Photograph by Con Poulos

Cook Time: 20 min
Level: Easy
Yield: 4 servings


Ingredients

6 slices turkey bacon
2 pounds small Yukon gold potatoes, halved
Salt
1 cup buttermilk, eyeball it
Freshly ground black pepper
1/4 cup chopped fresh chives, a handful
1/2 cup shredded extra-sharp cheddar cheese, yellow or white, 2 handfuls


Directions

Preheat the oven to 350 degrees.


Arrange the turkey bacon on a sheet pan and bake for 12 to 15 minutes, until crisp. Cool and chop.


Put the potatoes in a medium sauce pot and cover with cold water. Bring the water to a boil and season with salt. Cook until tender, about 15 minutes. Drain and mash potatoes with buttermilk and season with salt and pepper. Stir in the chives and cheddar and fold in the bacon.


Rachael cuts calories here by using turkey bacon, and buttermilk instead of sour cream. As she says, "If you eat well, you can eat more!" From the 30 Minute Meals library, courtesy of Rachael Ray, 2006

From: foodnetwork.com

Red and White Delight: Strawberries and Ice Cream

Cook Time: 5 min
Level: Easy
Yield: 2 to 3 servings


Ingredients

1 pint ripe strawberries
1 tablespoon sugar
1 pint French vanilla ice cream, softened


Directions

Rinse berries. Halve berries; reserve a few for garnish, one per person. Place halved berries in a small glass bowl and sprinkle with sugar. Toss berries and sugar. Spoon soft French vanilla ice cream over berries and smooth. Cover bowl and place in freezer. When you serve berries and ice cream, garnish each dish with remaining berries.

From: foodnetwork.com

Steak Pizzaola with The Works

Cook Time: 22 min
Level: Easy
Yield: 2 BIG GUY servings


Ingredients

1 24 ounce to 2 pound piece porterhouse or rib-eye steak
Salt and pepper
3 tablespoons extra-virgin olive oil, 3 turns of the pan
4 cloves garlic, crushed away from the skins
1 teaspoon crushed red pepper flakes
12 mushrooms, sliced
1 small onion, sliced
1 green bell pepper, seeded and sliced
1/3 stick pepperoni, casing removed, then chopped, optional
1/2 cup dry red wine, eyeball it
1 (28-ounce) can crushed tomatoes
1 teaspoon dried oregano or 2 teaspoons chopped fresh oregano leaves
1/4 cup grated cheese, Parmigiano or Romano


Directions

Heat a large nonstick skillet over high heat. Season the steak with salt and pepper. Add 2 tablespoons extra-virgin olive oil to the pan. Brown 3 minutes on each side and remove. Add another turn of the pan extra-virgin olive oil and reduce heat to medium high. Add garlic, pepper flakes, mushrooms, onions, peppers and pepperoni, if using. Cook mixture 5 minutes, then add wine and scrape up any good-bits from the bottom of the skillet. Add tomatoes, oregano, salt and pepper, to taste. Slide steak back in and reduce heat to medium. Cover pan and cook 5 or 6 minutes for medium rare, 10 to 12 minutes for medium well. Remove meat, cut away from bone or divide into 2 large portions. Cover steaks with sauce and top with grated cheese.

From: foodnetwork.com

The Only Pizza You'll Ever Want Again: Chicken, Sun Dried Tomato, Broccoli, Ricotta, Mozzarella and Basil

Cook Time: 20 min
Level: Easy
Yield: 4 servings, 8 slices

Ingredients

Crust:

1 (16-ounce) package pizza dough, brought to room temperature
2 teaspoons extra-virgin olive oil
2 tablespoons grated Parmigiano-Reggiano

Toppings:

1/3 pound broccoli from trimmed broccoli bin in produce section, 1/3 head
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 cloves cracked garlic
1/2 pound chicken breast cut for stir fry or chicken tenders
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
10 sun dried tomatoes in oil, drained and sliced
1 cup shredded mozzarella cheese, available on dairy aisle
12 to 15 leaves fresh basil, torn or stacked and thinly sliced

Directions

Preheat oven to 500 degrees F.

On a 12-inch nonstick pizza pan, stretch out your dough and form the
pizza crust. Drizzle 2 teaspoons extra virgin olive oil on crust and
spread it with a pastry brush over the dough to the edges. Sprinkle
crust with 2 tablespoons grated Parmigiano-Reggiano.

In a small covered saucepan, bring 2 inches water to a boil. Separate
broccoli tops into florets, discarding lower stalks or reserving for
soup. Salt water and add broccoli florets. Cook covered 3 to 5
minutes. Drain broccoli and set on cutting board. Chop broccoli
florets into small pieces.

Heat a small nonstick pan over medium high to high heat. Add oil,
cracked garlic and chicken. Season with salt and pepper. Brown chicken
breast cut for stir-fry or tenders until lightly golden all over, 3 to
5 minutes. Chop sauteed chicken and garlic on a cutting board into
small pieces.

To assemble pizza, dot crust with chopped broccoli bits and cooked
chopped chicken. Dot crust with spoonfuls of ricotta and spread
ricotta gently with the back of your spoon. Add sliced sun-dried
tomatoes, scattering them around the pizza to the edges. Complete the
assembly with a thin layer of shredded mozzarella, about 1 cup. Place
pizza in oven on middle rack and lower heat to 450 degrees F. Bake 12
minutes, until cheese is deep golden in color and crust is brown and
crisp at the edges. Remove pizza from the oven and let stand 5
minutes. Top with lots of torn or shredded basil. Cut pizza into 8
slices using pizza wheel and serve.

From: foodnetwork.com

Spanakopizza

Cook Time: 25 min
Level: Easy
Yield: 4 servings


Ingredients

1 pizza dough, refrigerated or from your favorite pizzeria
1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus some for drizzling
1 teaspoon dried oregano, lightly crushed in the palm
1 tablespoon butter
1 pound ground chicken or turkey breast
1/2 red onion, chopped
2 cloves garlic, chopped
1 tablespoon grill seasoning, a palm full (recommended: Montreal Steak Seasoning by McCormick)
2 (10-ounce) boxes, frozen spinach, defrosted
1 cup feta crumbles
Salt and freshly ground black pepper
2 cups shredded mozzarella cheese or shredded provolone
2 jars roasted red peppers, drained
1/4 cup (10 to 12) pitted kalamata olives
1 cup arugula, coarsely chopped or shredded or 1/4 cup chopped flat-leaf parsley
1/3 seedless cucumber, thinly sliced lengthwise
Hot pepper rings or pepperoncini, optional


Directions

Heat oven to 425 degrees F.


Stretch out your dough on to a pizza stone or into a pizza pan. Pierce the dough with a fork, drizzle the dough with a touch of extra-virgin olive oil and sprinkle it with oregano. Bake dough 10 minutes.


While the pizza dough bakes, heat a tablespoon of extra-virgin olive oil (1 turn of the pan) in a large nonstick skillet over medium to medium-high heat. Add butter to the warm oil, then the chicken or turkey. Lightly brown the meat 3 to 4 minutes, then add the chopped red onion, garlic and grill seasoning and cook 5 minutes more. Wring the defrosted spinach dry by twisting it in a clean kitchen towel over your sink. Add it to the meat, separating it with your fingers. Add in feta crumbles.


Once the pizza has cooked 10 minutes, remove dough and top evenly with meat and spinach mixture. Cover the pizza with shredded mozzarella or provolone, roasted peppers and olives. Bake pizza another 13 to 15 minutes until cheese is bubbly and crust is crisp.


Remove pizza from oven, top with chopped parsley or arugula, cucumbers and hot peppers and serve.

From: foodnetwork.com

Curried Carrot Soup

Cook Time: 20 min
Level: Easy
Yield: Up to 6 (1 1/2 cup) servings


Ingredients

1 tablespoon extra virgin olive oil, 1 turn of the pan
2 tablespoons butter
1 medium onion, chopped
1 1/2 pounds packaged baby carrots, from produce section
6 cups chicken stock, available on soup aisle
1 tablespoon mild curry paste or 1 1/2 tablespoons curry powder
1/4 to 1/2 teaspoon ground cayenne pepper
Coarse salt
1 cup sour cream
Plastic condiment bottle or medium plastic food storage bag
6 blades fresh chives, cut into 1-inch pieces


Directions

Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Place pot on a trivet next to food processor. Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. Transfer processed soup into a large bowl as you work to make room for more soup in the food processor. Return completed soup to the soup pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Adjust seasonings. Place sour cream in a plastic condiment squeeze bottle or into a medium food storage bag. Cut a very small hole in the corner of the bag with scissors. Ladle soup into bowls and squirt a swirl of sour cream around the bowl from the center out to the rim. Drag a toothpick from the center of the bowls out to the edges, forming a spider web design on soup. Pile a few pieces of cut chives at the center of each bowl to resemble green spiders in their webs! Cool!

Chinese Spaghetti and Meatballs

Cook Time: 30 min
Level: Easy
Yield: 4 servings


Ingredients

Salt
1 pound whole-wheat spaghetti
1 pound ground pork or chicken
1 egg
2 cups puffed rice cereal
Black pepper
1 teaspoon Chinese five-spice powder, 1/3 palm full
8 scallions, 2 finely chopped, 6 cut into 2-inch lengths
2 tablespoons plus 1/3 cup tamari dark soy, divided
4 tablespoons vegetable oil, divided
2 cups snow peas, thinly sliced on an angle
1 red bell pepper, very thinly sliced
2 inches ginger root, grated
4 cloves garlic, grated
1 pound triple washed spinach, leaves stripped of larger stems, coarsely chopped
1 tablespoon toasted sesame oil, available on Asian foods aisle of market
3 tablespoons toasted sesame seeds, available on Asian foods aisle of market


Directions

Preheat oven to 375 degrees F.


Place a pot of water on to boil for spaghetti. When it comes to a boil, salt the water and add pasta to cook to al dente. Heads up: reserve 1/2 cup cooking water just before draining.


Place pork in a mixing bowl. Add the egg to the bowl. Place rice cereal in food processor and pulse into a bread crumb like consistency. Add cereal crumbs to bowl.


Add salt, pepper, five-spice powder, 2 chopped scallions and 2 tablespoons soy sauce. Mix the meat balls thoroughly. Form 1 1/2-inch balls and coat with 1 tablespoon oil, scatter onto a baking sheet and roast 15 minutes.When the meatballs are close to done and the pasta is in, heat a large skillet over high heat with enough vegetable oil to coat the bottom of the skillet, a couple of tablespoons. Add the snow peas, red pepper, remaining cut scallions, ginger and garlic, stir-fry 2 minutes add spinach and wilt, 1 minute. Add the remaining soy sauce, about 1/3 cup, and the sesame oil then drain, add in pasta cooking water and toss to combine so pasta can soak up sauce, about 1 minute. Garnish with sesame seeds and top with lots of meatballs.

From: foodnetwork.com

Sauteed Pork Chops with Sherry-Berry Pan Gravy, Rhubarb Chutney

Cook Time: 25 min
Level: Easy
Yield: 4 servings

Ingredients

* 6 tablespoons butter, divided
* 3 tablespoons sugar
* 1 tablespoon lemon juice, a wedge
* 1/4 cup balsamic vinegar
* 2 to 3 stalks rhubarb, trimmed and chopped, about 1/2 pound yield
* Handful golden raisins
* 2 tablespoons extra-virgin olive oil, 2 turns of the pan
* 4 (8-ounce) boneless, center cut pork loin chops
* Salt and pepper
* 1 tablespoon all-purpose flour
* 1/4 cup sherry
* 1/2 cup chicken or beef stock
* 2 tablespoons strawberry, blackberry or raspberry all-fruit
preserves (recommended: Polaner)

Directions

In a medium skillet over medium heat melt 2 tablespoons of butter. Add
sugar, lemon juice, vinegar and bring to a bubble. Add rhubarb and
raisins and cook 10 to 12 minutes until rhubarb is tender. Turn off
the heat and set aside until the pork chops are done.

Place a nonstick skillet over medium-high heat with extra-virgin olive
oil, 2 turns of the pan. When the oil smokes or ripples, add chops,
season with salt and pepper and cook 6 minutes on each side. Remove
the chops and keep warm under foil tent while the meat rests. Add
remaining butter to pan, when it melts add the flour and cook a minute
then whisk in sherry and reduce 30 seconds then whisk in stock then
preserves. Season the gravy with a little black pepper. Serve chops
with gravy ladled over top and rhubarb chutney along side.

From: foodnetwork.com

Smoky Cheese Fries

Cook Time: 20 min
Level: Easy
Yield: 6 servings

Ingredients

* 1 large package frozen waffle cut fries
* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 2 tablespoons tomato paste
* 2 cups milk
* 2 cups grated Cheddar
* 2 chipotles in adobo, chopped, plus 2 spoonfuls sauce
* Salt

Directions

Bake waffle fries to package directions. Heat butter in a small pot
over medium heat and whisk in flour. Cook the flour a minute then add
the tomato paste. Cook paste a minute then whisk in milk. When sauce
bubbles, stir the cheese and chipotles into it. Season the sauce with
salt, to taste.

Remove fries from oven when crisp and golden brown. Spoon the thick
cheese sauce over waffle fries and serve.

From: foodnetwork.com

Orecchiette with Crab

Cook Time: 15 min
Level: Easy
Yield: 4 servings

Ingredients

* Salt
* 1 pound orecchiette
* 3 tablespoons extra-virgin olive oil
* 12 crimini mushrooms, thinly sliced
* 2 to 3 ribs celery from the heart with leafy tops, chopped
* 2 shallots, chopped
* 2 to 3 cloves garlic, chopped
* 1/2 pint grape tomatoes
* Pepper
* 1 cup green peas
* 10 to 12 ounces lump crabmeat, picked through for shell pieces
* A few dashes hot sauce
* 1/2 cup dry white wine
* 1 cup seafood stock, clam juice or chicken stock
* 1/4 to 1/3 cup cream, eyeball it
* A handful fresh flat-leaf parsley, finely chopped
* 3 to 4 sprigs fresh tarragon, leaves chopped
* Grated Pecorino Romano, optional

Directions

Bring water to a boil and salt it liberally, drop in pasta and cook to al dente.

While pasta cooks, heat olive oil, 3 turns of the pan, over medium
heat. Add mushrooms, celery, shallots and garlic, cook 4 to 5 minutes
then add tomatoes, season with salt and pepper, raise heat to
medium-high and cook tomatoes until they burst, 4 to 5 minutes. Stir
in peas and crab, heat through 2 minutes then add hot sauce and wine,
reduce wine a minute then stir in stock, heat 1 minute more then add
cream - a turn of the pan, parsley, tarragon. Adjust seasonings. Drain
pasta and toss with sauce, sprinkle with cheese to taste, optional.

From: foodnetwork.com

Penne-Wise Pumpkin Pasta

It looks like mac 'n cheese only healthier!

Cook Time: 17 min
Level: Easy
Yield: 6 servings


Ingredients

Salt
1 pound whole-wheat penne pasta
2 tablespoons EVOO (extra-virgin olive oil)
3 shallots, finely chopped
3 to 4 garlic cloves, grated
2 cups chicken stock
1 (15-ounce) can pumpkin puree
12 cup cream
1 teaspoon hot sauce, or to taste
Freshly grated or ground nutmeg
2 pinches of ground cinnamon
Freshly ground black pepper
7 to 8 fresh sage leaves, thinly sliced
Grated Parmigiano-Reggiano cheese


Directions

Bring a large pot of water to a boil over high heat for the pasta. Add salt and the pasta and cook al dente, reserving 12 cup of the starchy pasta water.


In a large skillet, heat the EVOO, twice around the pan, over medium heat. Add the shallots and garlic to the pan and saute for 3 minutes. Stir in the chicken stock, pumpkin, and cream, then season the sauce with the hot sauce, nutmeg, cinnamon, salt, and pepper. Reduce the heat to medium-low and simmer for 5 to 6 minutes longer to thicken. Add a little of the reserved pasta water if needed to thin out the sauce a bit. Stir in the sage, then toss in the drained pasta and grated cheese.

From: foodnetwork.com

Prosciutto e Melone

Cook Time: 10 min
Level: Easy
Yield: 4 servings

Ingredients

* 2/3 pound prosciutto di Parma
* 1 ripe cantaloupe

Directions

Transfer the prosciutto from the deli papers to a serving dish,
separating the slices and lay them out like a ribbon on to the plate.
"Fluffed up" prosciutto is much easier to pull from a serving plate.

To choose a ripe melon, give it a sniff and a good squeeze. Melon will
be very fragrant and will give slightly to pressure when squeezed. Cut
a thin slice of the melon skin away where it was attached to the vine.
Trim a thin slice off the opposite side. Stand the melon upright.
Using a sharp knife, clean the skin off the melon by cutting strips
working from the top to the bottom all around the circumference. Turn
the cleaned melon upside down and trim away any missed spots. Cut it
in 1/2 and scoop out the seeds. Cut cleaned cantaloupe into thin
slices or wedges and arrange on a serving plate. Pile prosciutto onto
melon slices and enjoy!

From: foodnetwork.com

Chunky Chicken and Chorizo Chili

Cook Time: 25 min
Level: Easy
Yield: 6 servings

Ingredients

* 1 tablespoon extra-virgin olive oil, 1 turn of the pan
* 3/4 pound chorizo, chopped
* 2 pounds ground chicken
* 3 tablespoons chili powder, 3 palm fulls
* 1 tablespoon ground cumin, a palm full
* 1 onion, chopped
* 3 cloves garlic, finely chopped
* 1 red bell pepper, chopped
* 1 (15-ounce) can red beans, drained
* 1 bottle beer
* 1 (28-ounce) can diced fire roasted tomatoes
* Salt
* 6 cups chicken stock
* 2 cups quick cooking polenta
* 2 tablespoons butter
* 2 scallions, finely chopped
* 2 tablespoons freshly chopped thyme leaves

Directions

Heat a big, deep skillet over medium high heat with 1 tablespoon extra
virgin olive oil. Add chorizo and render its fat, 2 minutes. Push the
chorizo off to the sides of the pot and add chicken meat. Brown and
crumble the chicken, 5 to 6 minutes. Season the chicken with chili
powder and cumin while it cooks. Combine the onions, garlic, peppers
and beans to meats and cook another 5 to 6 minutes. Stir the beer into
the chili and reduce the liquid a minute then add the tomatoes and
heat through. Season the chili with salt, to taste, and reduce heat to
low.

Bring 6 cups stock to a boil in a medium pot, stir in polenta and keep
stirring until the polenta masses and thickens to a porridge, 2 to 3
minutes. Stir in butter, scallions and thyme and season with salt, to
taste.

Fill bowls half way with polenta and make a well in the center. Fill
up bowls with chili and serve.

From: foodnetwork.com

Almond Snowballs

Cook Time: 12 min
Level: Easy
Yield: (18 small scoop) or 9 (large scoop)

Ingredients

* 2 egg whites
* Pinch coarse salt
* 1/3 cup sugar, eyeball it
* 1 1/2 cups, about 6 ounces, shredded coconut
* 1 teaspoon almond extract, eyeball it
* 1/4 teaspoon grated or ground nutmeg
* 3 tablespoons all-purpose flour
* 9 candied red cherries, halved
* 1/4 cup sliced almonds

Directions

Preheat oven to 350 degrees F.

In a mixing bowl, beat egg whites and salt to soft peaks, then add
sugar and beat again until peaks are stiff. Beat in almond flavoring.
Using a rubber spatula or wooden spoon, stir in half of the coconut.
Sprinkle in the nutmeg and flour, stir, then fold in the remaining
coconut.

Using a melon baller or other small scoop, or working with 2 spoons,
form 9 "snowballs" a couple of inches apart on each of 2 cookie
sheets. Bake snowballs 12 to 15 minutes, until lightly golden. Remove
from oven and garnish each snowball with half a cherry and a couple of
slivered almonds. Transfer to a rack or serving plate to cool.

From: foodnetwork.com

Portobello Mushroom Salad

Prep Time: 10 min
Level: Easy
Yield: 4 servings

Ingredients

* 4 portobello mushroom caps, wiped clean and very thinly sliced
* 4 ribs celery and their green tops, thinly sliced on an angle
* Handful flat-leaf parsley, picked of stems but left whole
* 1 lemon (Heads up: you'll need lemon zest for the pesto later,
so zest and reserve before you cut this lemon to juice it for this
salad.)
* 3 tablespoons extra-virgin olive oil, eyeball it
* Coarse salt and black pepper
* A couple of handfuls shaved Parmiginao-Reggiano

Directions

Arrange the mushrooms and celery on a platter and scatter the parsley
leaves around. Squeeze the lemon juice evenly over the platter then
liberally drizzle the salad with extra-virgin olive oil, about 3
tablespoons. Season the salad with salt and lots of black pepper and
toss with your finger tips to combine. Using a vegetable peeler, shave
cheese and scatter a couple of handfuls Parmigiano-Reggiano over the
salad.

From: foodnetwork.com

Chicken Marvalasala and Pappardelle with Rosemary Gravy

Cook Time: 20 min
Level: Easy
Yield : 2 servings

Ingredients

* 3/4-pound pappardelle pasta (wide ribbons, substitute fettuccine
if unavailable)
* Salt
* 4 large, thin pieces boneless skinless chicken breast cutlets
* Ground black pepper
* 4 tablespoons extra virgin olive oil
* 2 large cloves garlic, crushed
* 2 portobello mushroom caps, sliced
* 12 shiitakes, stemmed and sliced
* 4 tablespoons butter
* 2 tablespoons all-purpose flour
* 2 tablespoons tomato paste, look for this in a tube (it's easy
to store that way)
* 1 1/2 cups chicken stock, eyeball it
* 2 tablespoons minced rosemary leaves, a couple of sprigs
* 1 tablespoon Worcestershire sauce, eyeball it
* 2 tablespoons capers, drained
* 1/2 cup Marsala wine
* Grated pecorino Romano cheese
* A couple handfuls arugula or baby spinach leaves, thinly sliced

Directions

Put a large pot of water on to boil for the pasta. When it comes up to
a boil, salt the water, drop in the pasta, and cook to al dente.

While the pasta is working, season the chicken with salt and pepper.
Heat a large nonstick skillet with 2 tablespoons extra-virgin olive
oil, 2 turns of the pan, over medium to medium-high heat. Add the
chicken to the pan and brown lightly on both sides; remove to a
platter and cover with foil to hold in heat. To the same skillet, add
2 tablespoons more extra-virgin olive oil and 1 clove garlic. Cook
garlic a minute or so, then remove and add the mushrooms. Let the
mushrooms brown evenly and become tender, 8 to 10 minutes.

While the mushrooms work, start gravy for pasta. In a deep medium
skillet melt 2 tablespoons butter over medium heat. Add a clove of
crushed garlic and cook a couple of minutes then remove. Whisk flour
and tomato paste into garlic infused butter. Cook the flour a minute
or 2 then whisk in the stock. Add rosemary and whisk in tomato paste
and Worcestershire sauce. Simmer to thicken, 5 minutes. Season the
sauce with salt and pepper, to your taste.

To the cooked mushrooms, add capers and Marsala and reduce a minute or
so. Add 2 tablespoons butter in small bits to finish sauce and shake
the pan to incorporate. Slide the chicken back into sauce and warm.

Drain pasta and toss with sauce and a handful of cheese. Serve pasta
alongside Chicken Marvalasala. Scatter arugula or spinach across both
the chicken and pasta, to garnish.

From: foodnetwork.com

Chicken, Fig, and Pancetta Bites

Cook Time: 10 min
Level: Easy
Yield: 8 party servings

Ingredients

* 12 fresh or dried figs, split
* 2 pounds chicken breast tenderloins or boneless, skinless chicken thighs
* A drizzle balsamic vinegar
* A drizzle extra-virgin olive oil
* Salt and pepper
* 24 slices pancetta, available at deli counter
* 1 package 3 or 4-inch wooden party picks

Directions

If using fresh figs proceed to the preheat instructions. If using
dried figs, place a small pan of water on stove and bring to a simmer.
Add figs and plump them in water for 5 minutes. Drain and cool.

Preheat griddle or grill pan over medium to high heat.

Cut chicken into large chunks: cut a tenderloin in half or cut a thigh
into 3 chunks. Drizzle chicken with balsamic and oil and toss to coat.
Wash hands and season chicken with salt and pepper.

Place a half fig on each piece of chicken and wrap with 1 slice of
pancetta. Skewer to secure and place on grill. Wash hands again. Grill
chicken bites 4 to 5 minutes on each side.

From: foodnetwork.com

Lemon Souffle

Cook Time: 30 min
Level: Intermediate
Yield: 4 to 6 servings

Ingredients

3/4 cup sugar
1 tablespoon melted butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 cup milk
6 eggs, separated
2 lemons, zested and juiced
Butter or shortening, for greasing

Directions

Preheat oven to 350 degrees F.

In a 2-quart mixing bowl combine, sugar, butter, flour, salt and milk,
mixing until smooth. Add egg yolks to this and mix until smooth. Add
lemon juice and zest.

In a mixer, beat egg whites until peaks are stiff. Fold the yolk
mixture into whites gently to combine mixtures.

Using butter or vegetable shortening, grease 6-inch custard cups. Pour
the mixture into the cups. Set the cups in 1/2 inch of hot water in a
9 by 12-inch baking pan. Bake 25 minutes or until tops have risen and
turn golden brown.

Chipotle Potato Salad

Cook Time: 8 min
Level: Easy
Yield: 4 servngs

Ingredients

* 4 large russet potatoes, about 2 1/2 pounds, peeled and thinly sliced
* Salt
* 2 chipotles in adobo sauce, chopped, plus 2 tablespoons of sauce
* 3 tablespoons orange marmalade
* 3 tablespoons orange juice
* 3 tablespoons red wine vinegar
* 3 tablespoons extra-virgin olive oil. eyeball it
* 1 small red onion or 1/2 large, chopped
* Handful chopped cilantro leaves, 2 tablespoons
* Couple sprigs fresh oregano, finely chopped (or a couple pinches dried)
* Salt and pepper

Directions

Place potatoes in a pot and cover with water. Bring water to a boil
and season water liberally with salt and cook the potatoes until just
fork tender, 8 to 9 minutes.

Combine chipotles, sauce, marmalade, juice, vinegar in a bowl then
whisk in the extra-virgin olive oil.

Drain the potatoes well, return them to hot pot to let water
evaporate, then add immediately to dressing. The dressing will be
better absorbed by warm taters. Toss with onions and herbs and season
the salad with salt and pepper, to taste. Serve warm or chill. Drizzle
a little more extra-virgin olive oil over the salad if it gets dry.

From: foodnetwork.com

Ribollita

Cook Time: 20 min
Level: Easy
Yield: 4 servings

Ingredients

* 2 tablespoons extra-virgin olive oil, plus some for drizzling at the table
* 4 large cloves garlic, chopped
* 1 medium onion, chopped
* 2 carrots, peeled and diced
* 2 ribs celery, chopped
* 1 fresh laurel leaf or 1 dried bay leaf - fresh bay is available
in herb section of larger markets
* Coarse salt and freshly ground black pepper
* 2 cans small white beans, such as Goya brand, cannellini beans
may be substituted but look for cans marked "small white beans" on
international foods aisle of market
* 6 cups chicken stock or broth
* 2 cups tomato sauce
* 3 cups stale chewy Italian bread, crust removed and bread torn
into pieces, about 1/2 a loaf
* 1 small white onion, thinly sliced or finely chopped, for garnish
* 1 cup grated Parmigiano-Reggiano, for garnish

Directions

Heat a deep, heavy bottomed pot over moderate heat. Add oil, garlic,
onions, carrots, celery and bay to the pot. Season vegetables with
salt and pepper and saute until they begin to soften 5 to 7 minutes.
Add beans, stock and tomato sauce. Bring soup to a boil over medium
high heat. Remove lid and stir in torn stale bread. Stir soup and
incorporate bread as it breaks down. When soup is becomes thick and
bread is distributed evenly, adjust seasoning and serve the soup in
shallow bowls. Some ribolittas are so thick, the spoon can stand
upright. This is a subjective technique. Make yours as thick or thin,
as you like with the addition of either more bread or additional stock
or water.

Top shallow bowlfuls of soup with thinly sliced or finely chopped raw
onion, a drizzle of extra- virgin olive oil and a generous sprinkling
of grated Parmigiano-Reggiano.

From: foodnetwork.com