Fantastically Fresh Summer Salad

Ingredients

• 1/4 cup apple cider vinegar
• 1/2 cup canola oil
• 2 teaspoons Worcestershire sauce
• 2 tablespoons honey
• 1/4 cup onion, roughly chopped
• 1 tablespoon sugar
• 1 tablespoon grainy mustard or 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1 head romaine lettuce (cut or torn into bite-sized pieces)
• 1/2 cup radish, thinly sliced
• 1 cup fresh strawberries, sliced
• 1 avocado, chopped
• 1/2 cup aged white cheddar cheese or 1/2 cup smoked cheddar cheese, cut into small cubes

Instructions

1. Mix all ingredients for the dressing in a blender or food processor. Blend for at least 2 minutes.
2. Place the lettuce in a large salad bowl. Add dressing and toss.
3. Top with radishes, strawberries, avocado and cheddar cheese. Serve immediately.

Summer Harvest Vegetables

Ingredients

• 1 bunch broccoli
• 1 small cauliflower
• 2 cups Mushrooms sliced
• Juice of 1/2 lemon
• 2 tablespoons Peanut oil
• 1 small slice ginger root
• 1/2 cup green peppers sliced lengthwise
• 2 cups celery diagonally sliced
• 1 clove garlic minced
• 1 teaspoon Salt
• 1 teaspoon Onion salt
• 1 teaspoon Black pepper
• 2 tablespoons Soy sauce
• 1/2 cup sharp cheddar cheese grated

Instructions

1. Trim stems and leaves from both the broccoli and the cauliflower. Divide into small florets.
2. Pour lemon juice over mushrooms and set them aside.
3. Measure oil into wok. Rub ginger root around sides of wok and discard. Heat oil to medium high temperature. Arrange broccoli and cauliflower on bottom sides of wok. Distribute mushrooms, pepper and celery in layers. Add garlic and all seasonings exceept soy sauce.
4. Cover and cook for 10 minutes or until vegetables are cooked, but still crisp. Add soy sauce and grated cheese and cook until cheese is melted.

Oven Baked Fancy Wild Rice Pilaf

Ingredients

• 4 tablespoons butter, melted
• 1 (10 3/4 ounce) can condensed French onion soup
• 1 (14 ounce) can beef broth
• 1 (7 ounce) can mushroom stems and pieces, drained
• 1 (6 ounce) can diced water chestnuts
• 1 cup brown rice
• 1/2 cup wild rice, rinsed
• garlic salt

Instructions

1. 1. Preheat oven to 375 degrees.
2. 2. In a large mixing bowl, combine all ingredients.
3. Transfer mixture to a 2 Quart casserole dish.
4. Cover and bake for about 1 hour, until all liquid has been absorbed and rice is tender. Very easty to double as I do it all the time.

Thai Cold Summer Rolls Recipe

Ingredients

• 1 lb boneless skinless chicken thighs
• 1 tbsp chopped garlic
• 2 tbsp soy sauce
• 1 tsp black pepper
• 1 tbsp sugar
• 1 tbsp vegetable oil
• 1/4 cup roasted salted peanuts
• 2 cups julienned seasonal vegetables, such as; carrots, zucchini, bell peppers
• 1/2 tsp black pepper
• 2 tbsp sugar
• 3 tbsp rice vinegar
• 1-2 tbsp of fresh basil and/or mint, julienned
• 1/2 tsp salt
• 2 large eggs
• 1 tbsp vegetable oil
• 8-10 rice paper sheets

Instructions

1. Whisk together garlic, soy, black pepper, sugar and vegetable oil. Toss chicken in marinade and allow to sit while you preheat the barbecue to medium high.
2. Combine fresh veggies and next 6 ingredients in a bowl and toss to coat. Allow to sit.
3. Grill chicken until browned and cooked though(about 10 minutes). Julienne.
4. Beat the eggs lightly. Heat the vegetable oil in a wide frying pan and add the eggs. Cook at medium low heat for 2 minutes or until the omelet is just cooked and not browned, do not attempt to turn. Slide the omelet onto a cutting board and fold over twice, Thinly slice into julienne.
5. Heat about 10 cups water until hot but not boiling in a wok or wide pot. Take one of the rice paper sheets and pass it through the water until it becomes soft and pliable. Lay the sheet on a cutting board and fill with an 8th each of the vegetable mixture and the chicken. Place the fillings in a row a little bit in from one edge, flap the outer edge over the stuffing and pull in tight, then roll the spring roll as if it were a long cigar. Make the remaining rolls, then slice them in half on an angle. Eat as soon as possible with sweet Thai dipping sauce, or cover tightly with plastic wrap, refrigerate and eat within a day.

Summer Salad with Creamy Parsley Dressing

Ingredients

• Salad
• 1 pound spinach leaves
• 1 pound leaf lettuce
• 1 Bermuda onion thinly sliced
• 1 pound mushrooms thinly sliced
• 10 radishes sliced
• 1/4-1/2 cup alfalfa sprouts
• 1 clove garlic finely chopped
• 2 roma tomatoes cut in wedges
• Dressing
• 2 cups parsley tops
• 1 cup evaporated milk
• 1/4 cup tarragon vinegar
• 2 teaspoons lemon juice
• 1/2 teaspoon honey
• 2 cloves garlic
• 2 teaspoons black pepper
• 1 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/2 cup sunflower oil
• 1/2 cup olive oil

Instructions

1. Salad
2. Wash and thoroughly dry spinach and lettuce. Tear into pieces. In a large wooden bowl, toss greens with onion and mushrooms (reserving some slices for garnish), radishes and sprouts. Add garlic and ginger. Toss lightly. Garnish and tomato wedges, more onion slices and mushroom slices.Serve with Creamy Parsley Dressing.
3. Dressing
4. Place all the ingredients, except oil, in a blender or food processor. Blend for 15=20 seconds. Continue to blend and slowly addoil until dressing thickens.

Savory Southern Fried Seasoning

Ingredients

• 3 tablespoons fine sea salt
• 3 tablespoons ground black pepper
• 2 tablespoons celery, salt
• 2 tablespoons ground sage
• 1 1/2 tablespoons paprika
• 1 1/2 tablespoons powdered sugar
• 2 1/4 teaspoons ground ginger
• 1 1/2 teaspoons ground fennel
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons ground leaf thyme
• 3/4 teaspoon ground mace or 3/8 teaspoon nutmeg
• 3/4 teaspoon onion powder
• 3/4 teaspoon ground rosemary
• 3/8 teaspoon cayenne pepper

Instructions

1. 3/8 TEASPOON IS 1/4 TEASPOON PLUS ONE-HALF OF 1/4 TEASPOON. TO PREPARE A SINGLE BATCH OF FRIED CHICKEN OR TWO BATCHES PORK CHOPS OR CHICKEN FRIED STEAK, FOLLOW THIS RECIPE: 1 tablespoon fine sea salt, 1 tablespoon ground black pepper, 2 teaspoons celery salt, 2 teaspoons ground sage, 1 1/2 teaspoons paprika, 1 1/2 teaspoons powdered sugar, 3/4 teaspoon ground ginger, 1/2 teaspoon ground fennel, 1/2 teaspoon garlic powder, 1/2 teaspoon ground thyme, 1.4 teaspoon ground mace (or 1/8 teaspoon ground nutmeg), 1/4 teaspoon onion powder, 1/4 teaspoon ground rosemary, and 1/8 teaspoon cayenne pepper. Shake mixture well in a resealable container with 1 3/4 cups all purpose flour and 1/4 cup cornstarch.
2. GRIND fennel seeds, rosemary leaf, and thyme, separately in a clean spice mill or coffee grinder, as finely as possible (for best grinding results, use 4 tablespoons of each).
3. MEASURE all recipe ingredients into a medium resealable container then seal.
4. SHAKE container well until thoroughly blended (if necessary, break up any clumps by pressing mixture with the back of a spoon, then re-seal and shake mixture again).
5. STORE tightly sealed in a cool, dry place away from light.
6. FOR FRIED CHICKEN BREADING: Measure 1 3/4 cups flour, 1/4 cup cornstarch and 1/3 level cup of this seasoning in a resealable container. Seal and shake well. If double-breading chicken, add an another 5 teaspoons flour and 1 teaspoon cornstarch to breading.
7. FOR CHICKEN FRIED STEAK OR PORK CHOP BREADING: Measure 7/8 cup of flour (3/4 cup, plus 2 tablespoons), 2 tablespoons cornstarch, and 8 teaspoons (2 tablespoons plus 2 teaspoons) of this seasoning into a resealable container. Seal and shake well. If double-breading chicken fried steak or pork chops, add an another 5 teaspoons flour and 1 teaspoon cornstarch to breading.
8. ENJOY!

Grilled Chicken Tostadas

Ingredients

• 4 boneless skinless chicken breast halves (6-oz. each)
• 1 tablespoon fresh lime juice
• 1 tablespoon taco seasoning mix
• 1/2 teaspoon sugar
• cooking spray
• 6 flour tortillas (8-inch size)
• 6 cups packaged coleslaw mix
• 1 (7 ounce) can green chili salsa
• 4 cups tomatoes, chopped
• 1/4 cup ripe olives, sliced
• 1 1/4 cups fat-free refried beans (I prefer black bean)
• 1/2 cup feta cheese, crumbed (or cotija cheese)
• 6 tablespoons reduced-fat sour cream
• 1/4 cup fresh cilantro leaves
• 1/4 cup unsalted pumpking seeds, toasted (optional)

Instructions

1. Prepare grill, or heat a grill pan over medium-high heat.
2. Brush chicken with juice; sprinkle with taco seasoning and sugar. Place chicken on grill rack or grill pan coated with cooking spray; grill 4 minutes on each side or until chicken is done. Cool slightly. Cut chicken into 1/4 inch strips; set aside. Place tortillas on grill rack or grill pan coated with cooking spray; grill 30 seconds on each side or until golden brown.
3. Combine coleslaw with salsa; toss to coat. Combine tomato and olives; toss gently.
4. Spread about 1 tablespoons beans over each tortilla; divide chicken evenly among tortillas. Top each serving with about 2/3 cups slaw mixture, 2/3 cup tomato mixture, 4 teaspoons cheese, 1 tablespoons sour cream and 2 teaspoons cilantro. Sprinkle each serving with 2 teaspoons pumpkin seeds, if desired.

Summer Corn Soup

Ingredients

• 5 ears sweet corn shucked, silks removed
• Kosher salt
• 3 Tbs. olive oil or unsalted butter or a combination
• 1 large Onion diced
• 4 cloves garlic roughly chopped
• 1/2 cup diced celery
• 1 medium red potato (6 oz.), peeled and cut into 1-inch cub
• 3 leaves stripped and chopped (1 Tbs. loosely packed leaves
• Freshly ground black pepper
• Pinch cayenne
• 1/4 cup sour cream for garnish
• 1/2 cup finely diced fresh tomatoes for garnish
• 1/4 cup thinly sliced fresh basil for garnish

Instructions

1. Cut the kernels off the ears of corn by starting to cut halfway down the ear and slicing to the bottom, rotating the ear as you go; don't try to cut too close to the base of the kernels. Turn the ear over and repeat to remove all the kernels. You'll need 3-1/2 to 4 cups of kernels for the soup.
2. Stand one cob on end in a pie plate or other shallow dish and use the back edge of the knife to scrape the cobs and extract as much "milk" and solids as you can. Set this raw corn purée aside.
3. Break the cobs in half and put them in a heavy 4-quart pot. Add 6 cups water and 1 tsp. salt and bring to a boil over high heat. Reduce the heat to medium low, cover, and simmer for 30 min. Discard the cobs. Pour the liquid into a bowl and set aside.
4. Set the pot back over medium-high heat and add the oil or butter (or both). When it's hot, add the onion and sauté until translucent, about 3 min. Add the garlic and cook for 1 min. Reduce the heat to medium, add the celery, sprinkle with salt, and stir. Cover the pot and cook, stirring occasionally, until the vegetables start to soften, 5 to 6 min.; don't let them color. (If they start to brown before softening, reduce the heat.) Add the potatoes, marjoram, black pepper (about 6 turns of the grinder), and cayenne and stir to distribute the seasonings. Add the corn stock. Bring to a boil over medium-high heat, cover, lower the heat to medium low, and simmer until the vegetables are tender enough to purée, 20 to 30 min. Add most of the corn kernels, reserving about 1 cup. Simmer gently for another 10 min.
5. Purée the soup in batches in a blender (be careful to fill the blender no more than one-third full and hold a towel over the lid while you turn it on). Put the puréed soup back in the pot. Taste for seasoning and add more salt or pepper if necessary. Add the reserved corn kernels and corn "milk," and simmer just long enough to take the raw edge off the corn, about 5 min. Serve hot, warm, or at room temperature, garnished with a small dollop of sour cream and the tomatoes and basil.

Warm Summer Vegetable Salad

Ingredients

• 1 small red onion, thinly sliced
• 2 anchovy fillets, mashed
• 1/4 cup red wine vinegar
• 2 Yukon Gold potatoes (1 pound), peeled and cut into eighths
• 1/2 pound mixed beans, such as green and yellow romano beans and string beans, halved crosswise
• 2 small zucchini, sliced crosswise 1/4-inch thick
• 2 small yellow squash, sliced crosswise 1/4-inch thick
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 1/4 cup chopped basil
• 1 garlic clove, finely grated
• Salt
• Freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil. In a large bowl, toss the onion with the anchovies and vinegar.
2. Add the potatoes to the boiling water and cook for 5 minutes. Add the beans and cook for 5 minutes, then add the zucchini and yellow squash and cook for 5 minutes longer. Drain the vegetables very well in a colander.
3. Stir the olive oil, basil and garlic into the onion mixture in the bowl. Gently fold in the vegetables, allowing the potatoes to break up slightly and coat the vegetables. Season with salt and pepper and serve warm or at room temperature.

Summer Tomato Pasta

Ingredients

• 6 oz. angel hair pasta
• 1 teaspoon butter
• 2 medium tomatoes chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano leaves
• 1/4 cup white wine
• salt and pepper to taste
• parmesan cheese

Instructions

1. Cook pasta. Toss with teaspoon butter. Keep pasta warm in oven set on low.
2. Heat chopped tomatoes, garlic, oregano, white wine over medium-high heat. Bring to a boil and reduce the heat to low. Simmer 3 minutes. Remove from the heat and add salt and pepper to taste.
3. Pour tomato sauce over pasta and sprinkle with parmesan cheese.

Summer Broccoli Salad

Ingredients

• 1/8-1/4 cup sugar (to your taste)
• 1 tablespoon vinegar
• 1/2 cup Miracle Whip or 1/2 cup mayonnaise
• 1/2 lb bacon, fried & chopped
• 1 cup cheddar cheese, grated
• 2 small broccoli, heads raw cut into bite sized pieces
• 1 onion, chopped (red or white)

Instructions

1. In small mixing bowl combine sugar,vinegar & miracle whip,stir well.
2. (depending on the size or amount of your broccoli you can double the dressing).
3. In large mixing bowl combine bacon,cheese, broccoli,and onion.
4. Pour first mixture over second and stir until coated.
5. Refrigerate.
6. This gets better the longer it sits.
7. You may double the dressing and use to your taste.

Charred Summer Vegetables

Ingredients

• Cooking spray
• 2 ½ cups fresh corn kernels (about 5 ears)
• 2 cups chopped green beans (about 8 ounces)
• 1 cup chopped zucchini (about 4 ounces)
• 1 cup chopped red bell pepper
• 2 tablespoons finely chopped shallots
• 1 tablespoon chopped fresh flat-leaf parsley
• 2 tablespoons fresh lemon juice
• 4 teaspoons extravirgin olive oil
• ½ teaspoon salt
• ½ teaspoon chopped fresh thyme
• ¼ teaspoon freshly ground black pepper

Instructions

1. Heat a 12-inch cast-iron skillet over high heat. Coat pan with cooking spray. Add corn kernels, chopped green beans, chopped zucchini, and chopped bell pepper to pan; stir to combine. Cover and cook 5 minutes. Combine shallots and remaining ingredients in a bowl, stirring well. Add shallot mixture to corn mixture; toss to coat.

Summer Veggie Casserole

Ingredients

• Summer squash (thinly sliced)
• Tomatoes (thinly sliced)
• Zucchini (cut in dice)
• Bell pepper (cut in dice)
• Carrots (cut in dice)
• Celery (cut in dice)
• Mushrooms or any other ripe summer produce you hav
• Shredded or Diced Chicken (cooked)
• 2-3 cups rice
• Provolone mozzarella cheese for topping
• Simple vinaigrette
• 1/3 cup olive oil
• 2 tablespoons white wine vinegar
• 2 tablespoons parsley
• 3 teaspoon salt
• 3/4 teaspoon pepper

Instructions

1. Preheat oven to 350
2. 1. In a baking dish, place layers of sliced squash followed by a mixture of diced veggies.
3. 2. Sprinkle half the amount of rice over the veggies.
4. 3. Next, layer the sliced tomatoes.
5. 4. Repeat the layering process again.
6. 5. Finish with a layer of tomatoes.
7. 6. Pour vinaigrette all over.
8. 7. Cover and bake for 1 hour and 25 minutes at 350 degrees.
9. 8. Remove the cover, and top it with cheese and bake for an additional 15 minutes.

Summer Garden Dip Recipe

Ingredients

• 1 cup sour cream
• 1/4 cup mayo
• 1 garlic clove, pressed
• 1/4 cup minced green, red or yellow bell pepper (or all 3)
• 1/4 cup green onions
• 1/4 cup minced cucumber, drained
• 1/4 cup minced radishes
• 1/4 cup minced celery
• ALSO ADD YOUR CHOICE OF ONE OF THE FOLLOWING:
• 1 package Dry Italian Dressing Mix
• 1 package Dry Ranch Dressing Mix
• 1 Package Taco Seasoning

Instructions

1. Combine the sour cream, mayo, dry mix, and garlic in a medium mixing bowl and mix well.
2. Stir in the green pepper, green onions, cucumber, radishes, and celery.
3. Spoon into medium serving bowl.
4. Serve with fresh vegetable chunks, pita chips, or assorted crackers

Thai Mini Spring Rolls

Ingredients

• 1/4 lb Fresh crab meat flaked
• 2 tb Fish sauce
• 1 Carrot peeled, grated
• 1/4 c Water
• 2 ts Sugar
• 1/2 c Red wine vinegar
• 1 tb Fresh coriander roots
• 1/4 lb Shrimp
• Crisp lettuce leaves
• 1 tb Thai fish sauce
• 8 12-inch rice-paper rounds
• 2 tb peanuts Chopped
• Fresh mint leaves
• 3 Garlic
• Peanut oil for deep-frying
• 2 tb coriander leaves Chopped
• 1/4 lb Bean sprouts tails removed
• 1/4 c Sugar
• 4 Shallots finely chopped
• 6 Dried Chinese blk mushrooms
• 1/4 c Dried tree ears =OR=
• 1/2 ts Whole black peppercorns
• 3/4 lb Fresh ground pork
• 1/4 ts Red chile flakes
• 2 oz Bean thread noodles

Instructions

1. IN 2 SEPARATE MEDIUM BOWLS, soak bean thread noodles and tree ears in warm water until soft and pliable (about 15 minutes). Drain the noodles and cut into 1-inch lengths; set aside. Drain and rinse off sand from tree ears. Pinch off and discard hard centers; coarsely chop and set aside. Pound peppercorns, garlic and coriander roots into a coarse paste, or chopped together in a spice mill. Combine pork, shrimp or crab, fish sauce, peppercorn mixture, and 1 teaspoon of the sugar. Add shallots, carrots, bean sprouts, and the reserved bean thread noodles and tree ears; mix together thoroughly. Dissolve remaining sugar with 1 cup water in a bowl. With kitchen shears, cut rice paper into quarters. Lay one sheet of rice paper with the curved edge nearest to you, on a flat surface. Brush thoroughly with water. Let it sit until it softens into a thin flexible film (about 1 minute). Mold 1 tablespoon of pork mixture into 1-inch wide by 2-inch long cylinder and put it near the curved edge of rice paper. Fold bottom of rice paper over filling. Fold left and right sides over each end to enclose filling. Continue rolling until completely sealed. Repeat with remaining filling. Preheat wok until hot. Add enough oil to a depth of 3-inches. Heat to 325F. Add a few rolls and deep-fry for 10 seconds. Immediately increase to high heat or 375F and deep-fry until crisp and golden brown (about 6 minutes). Remove and drain. Serve wrapped in a lettuce leaf with a mint leaf. Dip into Thai Spring Roll Dip. THAI SPRING ROLL DIP: Combine sugar, water and vinegar in a saucepan over medium-high heat; boil until reduced to 3/4 cup of liquid. Remove from heat and stir in the fish sauce and chile flakes. When cooled, transfer to a dipping saucer and mix in coriander and peanuts. Makes about 24 rolls with sauce.

Summer Squash Soup with Pasta and Parmesan

Ingredients

• 6 cups fat-free less-sodium chicken broth
• 3 cups water
• 2 1/4 cups uncooked farfalle (about 6 ounces bow tie pasta)
• 2 cups finely chopped yellow squash
• 2 cups finely chopped zucchini
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon chopped fresh thyme
• 1/2 teaspoon chopped fresh oregano
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup thinly sliced fresh basil

Instructions

1. Bring broth and water to a boil in a Dutch oven. Add pasta, and cook 8 minutes or until almost tender. Add squash and the next 7 ingredients (through pepper). Reduce heat, and simmer 4 minutes or until pasta is done and squash is tender. Sprinkle with cheese and basil.

Grilled Cajun Pork Po'boys

Ingredients

• 2 pork tenderloins trimmed and silverskin removed
• 4 teaspoons Cajun seasoning
• 1/2 head iceberg lettuce shredded or thinly sliced
• 2 tomatoes, sliced thin
• 2 French baguettes
• 1/2 cup mayonnaise
• 2 tablespoons Creole mustard
• 2 teaspoons Worcestershire sauce
• 2 teaspoons parsley finely minced
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon dried minced garlic
• 1/4 teaspoon dried minced onion
• salt and pepper to taste
• 1 tablespoon olive oil
• 1 teaspoon red wine vinegar
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme

Instructions

1. Whisk the remoulade ingredients together very well and refrigerate for at least one hour.
2. Preheat a charcoal grill to 400f (Medium-High).
3. Season tenderloins on all sides with the 4 tsp of Cajun rub.
4. Grill the tenderloins, turning occasionally, until they reach an internal temperature of 145f, about 22-30 minutes. Remove from the grill and let rest on a raised rack for 10 minutes.
5. Split the loaves in half and grill (split side down) until toasted.
6. Whisk the dressing ingredients together and toss with the shredded lettuce.
7. Slice the pork tenderloins very thinly and at a 45 degree angle.
8. Top each baguette bottom with the shredded lettuce, tomatoes, and sliced pork. Slather the top buns liberally with the remoulade.
9. Cut each po'boy in half, for 4 very filling sandwiches. Cut each one into 6 pieces for a more reasonable serving or for making a party platter.

Dorm-Friendly Microwave Meals For A Day Recipe by Tasty

Ingredients

• ⅓ cup ricotta cheese
• 3 tablespoons maple syrup
• 2 tablespoons unsalted butter, melted
• 2 tablespoons milk, of choice
• 1 large egg
• ¼ cup all-purpose flour
• ¼ teaspoon baking powder
• 1 pinch kosher salt
• ¼ cup fresh blueberries, plus more for garnish if desired
• powdered sugar, for garnish
• 1 ½ tablespoons all-purpose flour
• 2 tablespoons brown sugar
• ⅛ teaspoon ground cinnamon
• 1 tablespoon unsalted butter, cubed and chilled
• 2 flour tortillas, 6-inch
• ½ cup chicken strips, or shredded chicken (cooked)
• ½ bell pepper, diced
• 1 tablespoon taco seasoning
• ½ cup shredded cheddar cheese
• ½ cup ricotta cheese
• ¼ cup fresh spinach, chopped
• 2 tablespoons grated parmesan cheese, divided
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ⅓ cup marinara sauce
• 4 no-boil lasagna noodles, broken in half
• ½ cup shredded mozzarella cheese
• 1 tablespoon unsalted butter
• 2 sheets graham cracker, crushed
• 4 oz cream cheese, softened
• 2 tablespoons sugar
• 3 drops vanilla extract
• 5 fresh raspberries, for serving

Instructions

1. Make the Blueberry Ricotta Cake: In a large, microwave-safe mug, whisk together the ricotta cheese, maple syrup, melted butter, milk, and egg until smooth. Add the flour, baking powder, and salt and stir with a small rubber spatula to combine. Fold in the blueberries.
2. Cover the mug and microwave on high power for 3–4 minutes, until the batter is cooked through.
3. Make the streusel topping: In a small bowl, stir together the flour, brown sugar, and cinnamon. Add the butter and use your fingertips to pinch into the dry ingredients until evenly combined. Sprinkle the streusel over the mug cake.
4. Microwave uncovered for 60–90 seconds, until the topping is cooked through. Let the cake sit for 1 minute, then garnish with more blueberries and dust with powdered sugar, if desired, and serve.
5. Make the Chicken Quesadilla: Place the tortillas on a microwave-safe plate and microwave for 1 minute, until slightly crispy. Let cool while you microwave the chicken mixture; they will dry out a bit.
6. In a medium microwave-safe bowl, mix together the chicken, bell pepper, and taco seasoning until evenly combined. Microwave for 1–2 minutes, until the peppers have softened.
7. Spread the chicken mixture evenly on one tortilla, sprinkle evenly with the cheese, then top with the remaining tortilla. Microwave for 30–60 seconds, until the cheese is melted. Slice and serve immediately.
8. Make the Meal-Prep Lasagna: In a small bowl, mix together the ricotta, spinach, 1 tablespoon of Parmesan, the salt, and black pepper.
9. Spread a layer of marinara sauce on the bottom of a glass container. Arrange a layer of lasagna noodles on top. Cover the noodles with a layer of the ricotta mixture, then some of the mozzarella. Repeat to make more layers, topping the final layer of noodles with more marinara sauce, the remaining mozzarella, and the remaining tablespoon of Parmesan cheese.
10. Place the lid on top of the container, but do not seal it closed. Microwave for 7 minutes, or until the cheese is melted through. Remove from the microwave carefully, the container will be hot! Serve immediately, or let the lasagna cool and refrigerate for up to 5 days.
11. Make the Cheesecake: Melt the butter in a small microwaveable ramekin. Tilt the ramekin to coat the sides with the melted butter. Add the graham cracker crumbs to the ramekin with the melted butter and mix well. Use a spoon to press the crumbs evenly against the bottom of the dish.
12. In a small bowl, stir together the cream cheese, sugar, and vanilla until no lumps remain. Spread the filling on top of the graham cracker crust.
13. Microwave the cheesecake on half-power in 45-second increments for 4 minutes total, making sure the filling does not bubble over the sides of the ramekin. Remove the cheesecake from the microwave and chill in the freezer for at least 30 minutes, until completely cool to the touch.
14. With a knife, loosen the edges of the cheesecake, then invert onto a plate, or leave in the ramekin, and top with the raspberries before serving.
15. Enjoy!

Quick Summer Squash and Bell Pepper Gratin

Ingredients

• 2 tablespoons olive oil, divided
• 1 cup thinly vertically sliced onion
• 1 cup sliced orange bell pepper
• 1 large garlic clove, minced
• ¼ cup dry white wine
• .38 teaspoon kosher salt
• .38 teaspoon black pepper
• 1 ½ cups thinly sliced zucchini
• 1 ½ cups thinly sliced yellow squash
• 2 ½ ounces whole-wheat bread
• 1 tablespoon chopped fresh oregano
• 1 ounce Parmesan cheese, grated (about 1/4 cup)
• 1 teaspoon sherry vinegar

Instructions

1. Preheat oven to 450°.
2. Heat a skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add onion, bell pepper, and garlic to pan; sauté 4 minutes. Add wine, salt, and black pepper; cook 1 minute. Spread onion mixture in bottom of a shallow 2-quart broiler-proof baking dish. Arrange zucchini and squash slices in a single layer over onion mixture.
3. Place bread in a mini food processor; pulse until coarsely ground. Combine remaining 1 tablespoon oil, breadcrumbs, oregano, and cheese in a bowl; sprinkle over squash mixture. Bake at 450° for 8 minutes. Preheat broiler to high (do not remove dish from oven). Broil 2 minutes or until browned. Drizzle with vinegar.

Summer Stove-Top Lasagna Recipe by Tasty

Ingredients

• 2 teaspoons olive oil
• 3 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 teaspoon dried parsley
• 1 bunch swiss chard, roughly chopped, washed and dried
• ½ teaspoon kosher salt
• 6 tablespoons unsalted butter
• 3 cloves garlic, minced
• 6 tablespoons all-purpose flour
• 4 cups warm milk
• 2 teaspoons kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• ⅛ teaspoon cayenne
• 1 pinch nutmeg, freshly grated
• 1 tablespoon olive oil
• warm water, for soaking noodles
• 9 oz no boil lasagna noodles
• 10 oz frozen peas, divided
• 2 cups shredded mozzarella cheese, divided
• 1 cup shredded parmesan cheese, divided
• ½ cup fresh basil

Instructions

1. Heat the olive oil in a 12-inch (30 cm) cast-iron skillet over medium-low heat. Add the garlic and cook for about 1 minute, until the garlic starts to soften but not brown. Add the oregano and parsley and cook for about 30 seconds more, until fragrant. Add the Swiss chard and salt and cook until the chard wilts, 2–3 minutes. Remove from skillet and set aside. Wipe out the pan.
2. Make the béchamel: Melt the butter in the same skillet over medium-low heat. Add the garlic to the pan and cook until softened and fragrant, but not browned, about 1 minute. Add the flour and cook, whisking constantly, for about 2 minutes, until the mixture bubbles but has not yet started to brown.
3. Slowly stream in the warm milk, starting with just a few splashes, whisking constantly. The mixture will be very clumpy at first, but will eventually come together as a thin sauce. Cook until the mixture begins to simmer, and then reduce the heat to low and cook, still stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 10 minutes. Add the salt, pepper, cayenne, and nutmeg and whisk to incorporate. Pour the béchamel into a liquid measuring cup, but do not scrape out the pan. You want a thin coating of sauce left in the bottom of the skillet.
4. Assemble the lasagna: Add the olive oil to the pan and whisk into the béchamel.
5. Pour warm water into a glass baking dish. Dip each lasagna noodle in the warm water for a few seconds, then lay in the skillet, breaking as needed to fit. Once you have a single layer at the bottom of the pan, top with ⅓ of the béchamel, ⅓ of the frozen peas, ⅓ of the sautéed Swiss chard, ⅓ of the mozzarella, and ⅓ of the Parmesan. Repeat to make 2 more layers with the remaining ingredients.
6. Cover the skillet with 2–3 layers of foil and seal tightly to ensure no steam escapes.
7. Cook the lasagna over medium-low heat for 30–45 minutes, until a toothpick slides easily through the noodles.
8. Uncover the lasagna and top with the basil. Serve immediately.
9. Enjoy!

Summertime Salad

Ingredients

• 2 Capsicum
• 1 c olive oil
• ; wedges, with root
• ; Kipfler, etc.)
• 500 g Waxy potatoes; (Desiree,
• Black Pepper freshly ground
• 1 Garlic crushed
• 1/2 c Tiny arbequina olives
• Salt to taste
• 150 g Butter beans
• 15 Pieces semi-dried tomatoes
• 1/4 c Finely grated parmesan
• 2 Red salad onions; each cut
• 1 Egg yolk
• 150 g Green beans
• Grated zest of 1 lemon
• ; end intact
• ; Gold, Pink Fir,
• 3 tb Yoghurt
• 1/4 c Lemon juice

Instructions

1. 1. Pre-heat oven to 160deg.C. Place onion wedges on baking tray and sprinkle with salt and pepper and a drizzle of olive oil. Roast in oven for about 1 hour until caramelised. Remove and allow to cool. 2. Cook potatoes either by steaming or boiling, until just tender. Drain and set aside to cool. Cut capsicum into wedges and remove seeds. Grill until the skins are blackened, then remove to a plate to cool. Remove skin and cut into strips. 3. Cook beans in boiling water, then refresh in iced water and set aside. Place all dressing ingredients except oil and salt in a food processor and process until smooth. With the motor running, pour in the oil in a slow stream until it is all incorporated and season to taste with salt. 4. Cut potato into large cubes and combine with all other vegetables in a large mixing bowl. Pour over enough dressing to coat the salad and spoon into serving dish. Per serving: 2439 Calories (kcal); 223g Total Fat; (80% calories from fat); 34g Protein; 91g Carbohydrate; 213mg Cholesterol; 109mg Sodium Food Exchanges: 5 Grain(Starch); 2 Lean Meat; 2 Vegetable; 1/2 Fruit; 44 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Meatball pasta bake

Ingredients

• 1 400g tin of chopped tomato
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 tsp oregano, chopped
• 1 tbsp of red pesto
• 250g of broccoli, chopped into even florets
• 80g of cheddar, grated
• 20g of Parmesan, grated
• 1 tsp butter, for greasing
• 4 tbsp of olive oil
• 1 pinch of salt
• 400g of pork mince
• 4 slices of white bread, broken up
• 1 egg
• 1 tbsp of parsley, chopped
• 1/2 tsp garlic, chopped
• 1 tbsp of barbecue sauce
• 1 pinch of salt
• 1 pinch of pepper
• 250g of penne pasta
• 1 pinch of salt

Instructions

1. Preheat the oven to 180°C/gas mark 4. Grease a large gratin dish with the butter and set aside until needed
2. Place a large frying pan over a medium heat and add oil. Once hot, add the onion and garlic and cook until lightly coloured
3. Add the oregano, chopped tomatoes and pesto to the pan, leave to simmer for 5 minutes
4. Meanwhile, cook the pasta in salted boiling water as per the packet instructions. Drain and set aside
5. Mix all the meatball ingredients together with a large spoon. Shape into small balls
6. Add the meatballs to the sauce, turn down the heat and simmer for 10 minutes
7. Meanwhile, in a pot of boiling salted water, cook the broccoli for 2-4 minutes until slightly tender
8. Remove with a slotted spoon and plunge into ice water - this will stop the cooking process. Drain and set aside
9. Mix the meatballs and sauce in a large bowl with the drained pasta, broccoli and 3/4's of the Parmesan and cheddar
10. Transfer the mix to a gratin dish and sprinkle the remaining cheese over the top
11. Place in the oven for 15 minutes, or until the bake is piping hot and the top has a golden brown crust. Serve immediately

summer blt

Ingredients

• 1 loaf ciabatta bread (any bread will work)
• 2 tbsp butter
• 1/4 cup mayonnaise
• 1/2 tsp dried dill
• 1/2 tsp dried basil
• 1 tsp lemon juice
• 4-5 slices bacon
• 1-2 tomatoes
• 3 large pieces romaine lettuce
• 1/2 avocado
• 1/4 cup parmesan cheese
• 3 eggs

Instructions

1. Cut the ciabatta loaf in half. Spread the butter on both sides. Toast in the oven on broil on high, but WATCH CLOSELY. It will only take a couple minutes for the bread to be perfectly toasted, but it will quickly burn, so take it out of the oven right when its golden brown.
2. Add bacon to a pan over medium heat. Cook on both sides until its done to your liking.
3. While bacon is cooking, add parmesan to a non-stick pan over medium heat. When the cheese begins to melt, crack eggs on top of the parmesan cheese. Let the eggs cook for 3-4 minutes, until yolks are cooked to your liking.
4. In a small bowl, combine mayonnaise, dill, basil, and lemon juice. Stir until combined.
5. Slice tomatoes and avocado. Wash off romaine lettuce.
6. To assemble, spread the herbed mayo on both sides of the ciabatta. Top with bacon, tomatoes, lettuce, avocado, and parmesan eggs. Top with other piece of ciabatta and enjoy!

Grains & Fruit Summer Salad

Ingredients

• 1 cup fresh basil lightly packed
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 4 cloves garlic minced
• 2 cups cooked grain (quinoa*/see directions below, wild rice and/or brown rice)
• 1/2 cup green onions sliced
• 4 cups mixed spring greens torn Bibb lettuce and/or spring mix
• 2 cups blueberries
• 1 cup cantaloupe cubed
• 1 cup yellow cherry tomatoes halved
• 1 small zucchini cut lengthwise in narrow ribbons
• 1/2 cup walnut pieces toasted
• 4 ozs smoked salmon flaked (optional)
• 1/3 cup fresh herbs dill, basil, and/or mint, snipped or shredded
• Quinoa:
• 1/2 cup quinoa
• 1 1/3 cups water
• 1/4 teaspoon salt

Instructions

1. 1. To make the Dressing: In a blender or small food processor, combine the 1 cup of basil, lemon juice, olive oil, garlic, 1/4 teaspoon salt & 1/4 teaspoon black pepper. Cover & blend or process until nearly smooth, stopping to scrape down the sides as needed. Set the dressing aside.
2. 2. In a medium bowl, stir together the cooked grains & green onions. Stir in about 2 tablespoons of the basil dressing to coat.
3. 3. To make the Salad: Line a large bowl with the spring greens (or spring mix). Top the greens with the grains mixture, blueberries, cantaloupe, tomatoes, zucchini, walnuts & (if desired) the salmon.
4. 4. Drizzle with the remaining basil dressing, tossing gently. Sprinkle with the fresh herbs. Pass around the remaining dressing.
5. *HOW TO COOK QUINOA:
6. 1. To make 2 cups of cooked quinoa: In a fine strainer, rinse the quinoa under cold water. Drain.
7. 2. In a small saucepan, combine the water with the quinoa & salt. Bring the water to boiling, then reduce the heat. Cover the saucepan & simmer for 15 minutes.
8. 3. Let the quinoa stand to cool slightly. Then, drain off the remaining liquid. Fluff with a fork.

Grilled Vegetable Salad

Ingredients

• 2 ears corn (husks removed)
• 2 medium zucchini (ends removed and halved lengthwise)
• 1 bunch asparagus (halved lengthwise and tough ends removed)
• 1/2 lb baby eggplant (optional)
• 1/2 pound padron peppers
• 1 pound cherry tomatoes ((halved))
• 2 fresh peaches ((halved))
• ¼ cup olive oil (for grilling)
• ¼ cup fresh herbs ((basil, thyme, mint, cilantro))
• ¼ cup olive oil
• Juice from two lemons
• 1 garlic clove (minced)
• ½ teaspoon kosher salt
• 1/2 teaspoon black pepper

Instructions

1. For The Salad
2. Heat grill to the hottest temperature.
3. Place corn, eggplant, zucchini, peppers, and asparagus on a tray.
4. Place peach halves on the tray
5. Brush all of the vegetables/fruit on all sides with olive oil.
6. Once all are brushed with oil, lay them all out on your grill. As each side chars, turn and grill the other side.
7. Cut each vegetable into bite sized pieces and place in a large bowl.
8. With a sharp knife remove kernels and place in bowl.
9. Cut all of the tomatoes in half and add to the bowl. Alternatively you can blister the tomatoes as well by using a seafood or vegetable grill pan
10. For the Dressing
11. Make the dressing by combining all ingredients and add to bowl. Toss until combined.

Oven-Roasted Vegetables

Ingredients

• 2 sweet potatoes, cubed
• 3 new potatoes, cubed
• 1 red onion, quartered and pieces separated
• 2 zucchini, sliced 1-inch thick
• 2 summer squash, sliced 1-inch thick
• 1 (8 ounce) bag baby carrots
• 8 ounces button mushrooms, ends of stems cut off
• 1 tablespoon fresh thyme, chopped (1 tsp. dried)
• 2 tablespoons fresh rosemary, chopped (2 tsp. dried)
• 1 teaspoon dried basil (optional)
• 3 teaspoons garlic, minced
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• salt (a shake or two)
• black pepper (a shake or two)

Instructions

1. Chop all the vegetables, as specified in the ingredient list.
2. Preheat oven to 450 degrees F.
3. Mix thyme, rosemary, basil (if using), garlic, olive oil, balsamic vinegar, salt, and pepper together in a bowl; set aside.
4. Put the chopped vegetables in a large bowl, then pour the oil/vinegar/herb mixture over the vegetables.
5. Stir until all the vegetables are coated evenly.
6. Line a baking sheet or roasting pan tray with aluminum foil, and lightly spray with cooking spray.
7. Spread the vegetables evenly on the pan and pour the remaining oil/vinegar/herb mixture on top (you can also put additional salt and/or pepper on now, if you want to).
8. Roast for 40 minutes, stirring every 15-20 minutes, or until potatoes are soft when poked with a fork.

Fresh Summer Fruit Tart

Ingredients

• 1 cup flour
• 1/4 cup packed brown sugar
• 1/2 cup butter
• 1 tablespoon water
• 6 ounces cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup sifted powdered sugar
• 1 teaspoon vanilla
• 1 1/2 teaspoons snipped of fresh mint (or lemon verbena)
• 2 cups fresh fruit (sliced strawberries, blueberries, raspberries, peaches, etc.)
• 1/4 cup jam (apricot or seedless raspberry)

Instructions

1. Crust:.
2. Mix together the flour and brown sugar in a food processor (or mix by hand). Add butter and pulse until mixture resembles coarse crumbs (or cut butter in by hand). Add the water slowly while running the processor (or sprinkle and toss while mixing by hand) until moistened. Form into a ball, and press firmly and evenly onto the bottom and up the sides of a 9 inch tart pan or pie plate. Bake in a 400 degree oven for 10 - 15 minutes or until light brown. Cool completely.
3. Cream filing:.
4. In a medium mixing bowl stir together cream cheese, sour cream, sugar, and vanilla till smooth. Cover and chill for up to 4 hours or till ready to fill tart shell.
5. Assemble tart:.
6. Sprinkle mint onto pastry. Using a spoon, spread cream filling evenly over the tart shell. Arrange fresh fruit on the filling. In a small saucepan heat jam just till melted. Cool. Drizzle melted jam over the fruit. Cut into wedges and serve immediately. Best if used within a day or two.

Hot Broccoli Cheese Dip Recipe

Ingredients

• 1/2 cup butter
• 6 stalks celery, sliced
• 2 onions, chopped
• 2 cans (4 ounce each) sliced mushrooms, drained
• 1/4 cup plus 2 T all-purpose flour
• 2 cans (10 3/4 ounces each) condensed cream of celery soup
• 5 to 6 ounces garlic cheese, cut into cubes
• 2 pkgs (10 ounces each) frozen broccoli spears
• French bread slices, bell pepper strips, cherry tomatoes

Instructions

1. Melt butter in large skillet. Add celery, onion and mushrooms; cook and stir until translucent. Stir in flour and cook 2 to 3 minutes. Transfer to slow cooker.
2. Stir in soup, cheese and broccoli. Cover; cook on HIGH, stirring every 15 minutes, until cheese is melted. Turn slow cooker to LOW. Cover; cook 2 to 4 hours or until ready to serve.
3. Serve warm with bread slices or assorted vegetables, as desired.

Brown Rice Noodle Bowls with Tofu, Pork, and Kimchi

Ingredients

• 4 ounces ground pork or diced fresh pork belly
• 4 1/2 cups unsalted chicken stock
• 1 1/2 cups water
• 1/4 cup shallots sliced
• 2 tablespoons white miso or doenjang (Korean soybean paste)
• 1 tablespoon gochujang (Korean red chile paste)
• 1 tablespoon minced garlic
• 1 teaspoon fish sauce
• 1 pound firm water-packed tofu cubed
• 8 ounces (about 1 cup) kimchi spicy 4 ounces thin brown rice noodles (mai fun)
• 1/2 cup sliced mushrooms
• 1/2 cup julienne-cut daikon radish
• 6 tablespoons sliced green onions
• 2 tablespoons sliced serrano or jalapeño pepper

Instructions

1. Step 1
2. Heat a medium skillet over medium heat. Add pork; cook 10 minutes or until crisp, stirring to crumble. Remove pork from pan with a slotted spoon; discard drippings.
3. Step 2
4. Bring stock, 1 1/2 cups water, and next 5 ingredients (through fish sauce) to a boil in a Dutch oven. Add pork to pan. Reduce heat, and simmer 10 minutes. Add tofu and kimchi; reduce heat to low.
5. Step 3
6. Prepare noodles according to package directions. Add noodles to pan; cook 4 minutes or until heated. Divide soup among 6 bowls; top with mushrooms, radish, onions, and serrano.

Chicken Milanese With Baby Spring Greens

Ingredients

• 2 (6 ounce) boneless skinless chicken breasts
• 1 (5 ounce) package pre-washed baby spring greens mixed salad greens
• 1 tablespoon fresh lemon juice (to taste)
• 1 tablespoon white wine vinegar (to taste)
• 2 tablespoons minced shallots
• 1/4 teaspoon kosher salt, divided
• 1/4 teaspoon fresh ground black pepper, divided
• 1 dash sugar
• 1/2 cup dry breadcrumbs (plain or seasoned)
• 1/2 cup panko breadcrumbs
• 2 tablespoons grated parmesan cheese
• 1/8 teaspoon garlic powder
• 1/4 teaspoon grill-mates for chicken
• 1/4 cup flour
• 1 egg
• 1 tablespoon water
• 3 tablespoons olive oil, divided
• 2 lemon wedges
• 1 tomatoes, cut into wedges
• 1 Asian pear, peeled and cut into wedges

Instructions

1. Combine the lemon juice, white wine vinegar, shallots, 1/8 tsp salt, 1/8 tsp pepper and sugar in mixing cup. Let stand 15-30 minutes while preparing chicken.
2. Place each chicken breast in between 2 sheets of heavy duty plastic wrap, and pound until 1/4 inch-1/2 inch thickness, which ever thickness you prefer, using the smooth side of a meat mallet. Set aside.
3. Combine bread crumbs, Panko, parmesan cheese, garlic powder, and Grill-Mates in a shallow bowl. Beat egg and water in another shallow bowl. Place flour in another shallow bowl and set up a work station in this order. Flour, egg, and bread crumb mixture.
4. Sprinkle chicken with remaining salt and pepper. First dredge each chicken breast first into the flour, then into the egg, and lastly into the bread crumb mixture. Make sure each breast is coated well. Place chicken on a wire rack and let stand 5-10 minutes.
5. Heat 2 TBSP olive oil in a large non stick skillet over medium-high heat. Add chicken and cook 3 minutes, turn and cook 2 minute more, or until browned on both sides.
6. Place chicken on a clean wire rack, put in to a 200* preheated oven for 5-10 minutes to rest.
7. While chicken is resting in the oven, add the remaining 1 TBLS olive oil to the shallot- vinegar mixture. Whisk until blended.
8. Place salad greens in a large serving bowl, pour dressing mixture over top and toss gently with tongs, until salad is completely coated with dressing.
9. Divide salad mixture between 2 plates, top with chicken breasts, and garnish with lemon, tomato, and pear wedges.
10. Enjoy!
11. Note: This may sound a bit labor intensive, it's really not, and it's definitely worth it in the end result. Please try this as is at least once, I'm sure you wont be disappointed!

One-pan summer eggs

Ingredients

• 1 tbsp olive oil
• 400g courgettes (about 2 large ones), chopped into small chunks
• 200g/7oz pack cherry tomatoes , halved
• 1 garlic clove , crushed
• 2 eggs
• few basil leaves , to serve

Instructions

1. Heat the oil in a non-stick frying pan, then add the courgettes. Fry for 5 mins, stirring every so often until they start to soften, add the tomatoes and garlic, then cook for a few mins more. Stir in a little seasoning, then make two gaps in the mix and crack in the eggs. Cover the pan with a lid or a sheet of foil, then cook for 2-3 mins until the eggs are done to your liking. Scatter over a few basil leaves and serve with crusty bread.

Broccoli and Cheddar Soup with Cajun Croutons

Ingredients

• 3 tablespoons unsalted butter plus 2 tablespoons cold unsalted butter, cut into pieces
• 1 cup yellow onions or sliced leeks (white parts only, well rinsed)
• 1/2 teaspoon Salt
• 1/4 teaspoon freshly ground white pepper
• Pinch nutmeg
• 1/2 teaspoon Garlic minced
• 1/2 teaspoon chopped fresh thyme leaves
• 3 tablespoons All-purpose flour
• 3 cups chicken stock or canned low-sodium chicken broth
• 24 ounces Broccoli thawed and separated
• 1/2 cup Heavy cream
• 1 1/2 cups shredded medium Cheddar
• 2 cups 1/2 to 3/4 inch cubed french bread
• 4 tablespoon Extra Virgin Olive Oil
• 1/2 teaspoon Cajun seasoning

Instructions

1. Make the Cajun croutons:
2. Preheat the oven to 400 deg F.
3. In a medium size bowl, toss together the bread cubes with the oil and cajun spices. Toss well to coat all pieces of bread. Spread bread cubes out onto a baking sheet and bake in the oven, stirring twice through baking, for 6-8 minutes, or until light and golden brown. Remove from oven and let cool slightly before serving.
4. Make the Broccoli and Cheddar Soup:
5. In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.
6. Remove the pot from the heat, let cool slightly, and puree with a hand-held immersion blender. (Alternatively, in small batches, you can puree in a blender or food processor and return to the pot. Make sure the mixture has cooled to at least a warm temperature, before putting in the blender).
7. Add the cream and bring to bare simmer to heat through again. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend.
8. Remove from the heat and ladle the soup into bowls. Sprinkle Cajun croutons over the top of the soup and serve immediately.

Southwest Chicken Lasagna - OAMC

Ingredients

• noodles
• 2 (10 ounce) packages lasagna noodles
• cottage cheese, mixture
• 4 eggs
• 6 cups fat-free cottage cheese
• 2/3 cup chopped parsley
• 6 tablespoons canned diced green chili peppers
• lasagna noodle
• 2 cups chopped onions (I use dry)
• 2 sweet red peppers, chopped (green is fine also)
• 4 garlic cloves, minced (4 tsp. canned)
• 4 (10 3/4 ounce) cans condensed tomato soup
• 2 (10 ounce) cans enchilada sauce
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon ground black pepper
• 8 cups cooked chicken breasts, torn into bite-size pieces (you can use canned)
• 3 cups finely shredded sharp cheddar cheese
• 2 cups finely shredded monterey jack cheese

Instructions

1. Cook noodles according to directions, drain and set aside.
2. For the cottage cheese mixture, mix all ingredients and set aside.
3. To make the lasagna: Lightly spray a dutch oven with cooking spray, add onions, peppers and garlic. Cook and stir until tender.
4. Stir in the soup, enchilada sauce, chili powder, cumin and black pepper. Bring to a boil, reduce heat. Simmer, uncovered for 10 minutes, stirring often.
5. Preheat oven to 375°F.
6. Lightly spray 2 13x9 pans, with no stick spray.
7. To assemble, cover bottom with lasagna noodles, 1/4 of cottage cheese next, then 1/4 of sauce mix, 2 cups of chicken and 1/4 each of cheddar and Monterey jack cheeses. Repeat with next layer.
8. Cover pan with foil; repeat with second pan, cover that pan with foil also.
9. Place both pans in the oven and bake for 55 minutes. Let stand 20 minutes before cutting and placing in containers, and or serving.

Carolyns Southwestern Chicken Stew

Ingredients

• 1/4 c olive oil
• 3 14-oz cn Chicken broth, canned
• 2 c Yellow squash cut into chunks
• 4 Sprigs thyme
• Cilantro chopped
• 3 lb Chicken pieces, skinless fat removed
• Flour, all-purpose
• 4 Sprigs oregano
• 1/4 ts Red pepper flakes; crushed
• 2 c Zucchini cut into chunks
• 1 1/2 ts Ground cumin
• 8 oz Kielbasa or smoked turkey sausage
• 16 Pearl onions
• 2 c Carrots cut into chunks
• 1 8-oz cn Whole kernal corn
• 2 tb Garlic minced
• 1 1/2 ts Seasoned salt
• 2 c New potatoes cut in chunks
• 1 Bay leaf

Instructions

1. In a bag, coat chicken with 1/4 cup flour. Bone chucken in Dutch oven in hot oil; remove and set aside. Drain drippings, except 1 tsp, from pot. Saute 1 Tbsp flour and garlic in drippings 30 seconds. Stir in next 10 ingredients starting with chicken broth and ending with red pepper flakes. Bring to a boil, reduce heat and simmer, uncovered, 20 minutes. Add chicken and Kielbasa, cover and simmer 20 minutes longer. Skim excess fat. Add vegetables, simmer, covered, 30 minutes longer. Sprinkle with cilantro before serving.

Easy Summer Vegetable Pizzas

Ingredients

• 4 individual baked naan, store-bought or homemade
• 5 tablespoons olive oil + more for drizzling
• 2 small green or yellow zucchini
• 1 sweet red pepper, halved, seeded, and sliced into thin strips
• 2 ounces grated Parmesan cheese (about 1/2 cup)
• 8 ounces fontina cheese, grated (2 cups loosely packed)
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 2 large handfuls of arugula
• 12 cherry tomatoes, halved
• 1 small handful fresh basil leaves, torn into pieces
• 1 small handful fresh mint leaves, torn into pieces
• 2 to 3 teaspoons red wine vinegar

Instructions

1. Preheat the oven: Set a rack on the upper shelf of the oven and preheat it to 500°F.
2. Cut the zucchini in lengthwise ribbons: Using a vegetable peeler and starting from the stem and working to the bottom, peel off and discard the outer skin from one side of the squash. Peel off more ribbons until you reach the seeds. Turn the squash over and repeat. Discard the core.
3. Warm the naan briefly: On a rimmed baking sheet, spread out the naan loaves. Brush the tops of each naan with 1 tablespoon of oil. Bake for 3 to 5 minutes. Remove from the oven.
4. Top the pizzas: Sprinkle each naan with about 2 tablespoons of Parmesan and 1/2 cup grated fontina. Top with 6 to 7 zucchini ribbons and several pepper slices. Sprinkle with salt and pepper and drizzle with a little oil.
5. Make the salad topper: In a bowl, toss the arugula, basil, mint, and tomatoes with 1 tablespoon of oil. Sprinkle with vinegar and more salt and pepper, to taste. Toss together. You’ll top the pizzas with this salad after the pizza bakes.
6. Bake and serve the pizzas: Place the pizzas in the oven and bake for 5 to 6 minutes, or until the cheese melts. Remove and drizzle with a little more olive oil. Top with the salad and serve.

Stir Fry Pork Ribs with Broccoli and Carrots 萝卜西兰花炒排骨

Ingredients

• 250g pork/spare ribs (preferably parts with more fats)
• 50g broccoli, cut into florets
• 1/2 carrot, sliced thinly
• 5-6 pcs baby corn, cut into halves
• 1/2 tbsp cooking oil
• 1 tsp minced garlic
• 1 1/2 tsp shaoxing wine
• 1 tsp oyster sauce
• 3 tsp sugar
• 1/2 tsp sesame oil
• 1/2 tsp dark soya sauce
• Pinch of pepper
• 80ml water
• 1 tsp oyster sauce
• 1/2 tsp sugar
• 1/2 tsp sesame oil
• Pinch of pepper
• 1 tsp corn flour
• 1 tbsp water

Instructions

1. Marinate porks/spare ribs for at least 2 hours.
2. Air fry marinated pork/spare ribs at 180 degrees for 10 minutes before turning down to 160 degrees for another 20 minutes.
3. Blanch broccoli and carrots in boiling water a little oil. Drain and set aside.
4. Heat up pan with cooking oil and saute garlic till fragrant.
5. Air in air fry pork ribs and seasonings. Mix well.
6. Cover pan and let it cook for another 5 minutes.
7. Add thickening solution and allow sauce to thicken and reduced.
8. Add baby corns.
9. Followed by the broccoli and carrots. Stir fry to mix well.
10. Finish off with shaoxing wine and off flame.
11. Dish and serve hot immediately with rice or porridge.

Herbed Grilled Pizza W Summer Tomato And White Bean Salad

Ingredients

• 1/2 Red bell pepper; minced
• olive oil
• 1 tb Fresh Cilantro chopped
• 1 cn White navy or cannellini
• 1/4 c Baby spinach leaves -;
• 2 tb Freshly-squeezed lemon juice
• 1/2 Pizza Dough recipe; see *
• 1 1/2 tb olive oil
• 1 tb Chopped fresh flat-leaf
• And cut into 1/2" dice
• 1/2 sm Chili; seeded, minced
• Kosher salt
• 4 Fresh basil leaves; thinly
• 1/2 lg Cucumber; peeled, seeded,
• Salt to taste
• 3 md Ripe tomatoes; cut 1" chunks
• Black Pepper freshly ground
• 2 Garlic minced
• ; rinsed

Instructions

1. * Note: See the "Pizza Dough III" recipe which is included in this collection. For the salad: In a bowl, combine the beans, tomatoes, cucumber, spinach, chili and peppers. In a small bowl, whisk together the olive oil, lemon juice and garlic. Toss with the bean mixture and season with salt and pepper. Set aside at room temperature. For the crust: Prepare a hardwood charcoal fire and set the grill rack 3 to 4 inches above the coals. Or preheat a cast-iron grill pan on the stove top. Divide the dough into 4 equal portions. Keep unused portions covered. On a large, lightly oiled unrimmed baking sheet, spread and flatten the dough with your hands into a 5- to 6-inch free-form round about 1/16-inch thick; do not make a lip. Gently drape the dough on the hot grill. Within a minute the dough will puff slightly, the underside will stiffen and grill marks will appear. Using tongs, immediately flip the crust over onto a warmed baking sheet. Brush with olive oil, sprinkle with salt and scatter one-fourth of the fresh herbs over the entire surface. Slide the pizza back toward the hot coals (not directly over them), or onto the grill pan. Using tongs, rotate the pizza frequently so that different sections receive high heat: check the underside often to see that it does not char. The pizza is done when the olive oil is bubbling, about 2 minutes. Repeat with remaing dough. Spoon the bean and tomato salad onto the pizzas and serve immediately. This recipe yields 4 appetizer or 2 main course servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Al Forno Restaurant in Providence, R.I. From the TV FOOD NETWORK - (Show # CL-8919) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 02-28-1999 Recipe by: Sara Moulton

Sheet-Pan Chicken with Roasted Spring Vegetables & Lemon Vinaigrette

Ingredients

• 1 lemon
• 1 tablespoon olive oil
• 1 tablespoon crumbled feta cheese
• 0.5 teaspoon honey
• 2 (8 ounce) skinless, boneless chicken breast halves, cut in half lengthwise
• 0.25 cup light mayonnaise
• 6 cloves garlic, minced
• 0.5 cup panko bread crumbs
• 3 tablespoons grated Parmesan cheese
• 0.5 teaspoon kosher salt
• 0.5 teaspoon black pepper
• Nonstick olive oil cooking spray
• 2 cups 1-inch pieces asparagus
• 1.5 cups sliced fresh cremini mushrooms
• 1.5 cups halved grape tomatoes
• 1 tablespoon olive oil
• Snipped fresh dill

Instructions

1. Prepare vinaigrette: Remove 1/2 teaspoon zest and squeeze 1 tablespoon juice from lemon. In a small bowl whisk together lemon zest and juice and the remaining ingredients. Set aside.
2. Prepare chicken and vegetables: Place a 15x10-inch baking pan in oven. Preheat oven to 475 degrees F.
3. Meanwhile, using the flat side of a meat mallet, flatten chicken between two pieces of plastic wrap until 1/2 inch thick.
4. Place chicken in a medium bowl. Add mayonnaise and 2 of the garlic cloves; stir to coat. In a shallow dish stir together bread crumbs, cheese, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Dip chicken into crumb mixture, turning to coat. Lightly coat tops of chicken with cooking spray.
5. In a large bowl combine asparagus, mushrooms, tomatoes, oil and the remaining 4 cloves garlic and 1/4 teaspoon salt and pepper.
6. Carefully place chicken in one end of hot pan and place asparagus mixture in other end of pan. Roast 18 to 20 minutes or until chicken is done (165 degrees F) and vegetables are tender.
7. Drizzle chicken and vegetables with vinaigrette and sprinkle with dill.

Asian Summer Salad

Ingredients

• 8 ounces vermicelli
• 3/4 cup carrot, julienne cut
• 1/3 cup green onion, sliced
• 3/4 lb cooked chicken
• 1/4 cup vegetable oil
• 3 tablespoons rice vinegar
• 3 tablespoons soy sauce
• 2 teaspoons sugar
• 1/8 teaspoon red pepper flakes
• 1 garlic clove, minced

Instructions

1. Cook pasta according to package. Rinse pasta with cool water and drain.
2. Toss pasta into large bowl. Add carrots, onions and chicken to pasta, set aside.
3. Mix dressing ingredients together and pour over pasta and toss.
4. Chill in the refrigerator at least 1 hour prior to serving.

Grilled Chicken Salad with Spring Vegetables

Ingredients

• 1 Red onion; sliced
• 2 tb Fresh rosemary
• 1/3 c olive oil
• 6 Heads bibb lettuce; washed
• 1/2 c Country ham; diced
• 1/2 lb Gorgonzola or stilton
• 1 ts Dijon mustard
• Salt and pepper
• 1/2 c Sundried tomatoes; blanched,
• 4 Whole boneless; skinless
• 1 tb Lemon juice
• ; breasts
• 1 Red pepper; julienned
• 1 Yellow pepper; julienned
• Salt and pepper
• ; into thirds
• 3 tb olive oil
• 1/2 c Water chestnuts; sliced
• 1/2 lb Asparagus; blanched and cut

Instructions

1. Viniagrette: Whisk together all ingredients and set aside. Marinate chicken in 1/2 cup vinaigrette for at least 1 hour. Grill chicken, slice in strips and toss with rosemary. Saute peppers and onions briefly in 2 tablespoons olive oil. Combine chicken, peppers, onions, water chestnuts, sundried tomatoes and asparagus in a bowl. Add salt, pepper, Gorgonzola or Stilton, country ham and remaining olive oil. Toss well. Line plates with bibb lettuce and place chicken salad on top. Yield: 6 servings Recipe by: CHEF DU JOUR SHOW #DJ9431 - KATHY CARY

SoCal One Dish Breakfast

Ingredients

• 3-4 medium potatoes cut into 1/2 inch chunks
• 1 15 oz can mexican stycan tomatoes
• 1/2 Green bell pepper cut into 1/2 inch chunks
• 5 Eggs
• 1/2 pound ground turkey (or any meat)
• Salt & pepper
• Cumin
• 1 tablespoon Oil vegetable or olive oil

Instructions

1. Preheat the oven to 350 degrees. Cut up the potatoes into 1/2 inch chunks and put them in the bottom of a pan, I used a 9x9 square pan, aoil coat withtablespoon sprinkle on salt and pepper just enough to taste, sprinkle on the cumin just as you would salt or pepper. Strain out the tomatoes from the juiced reserve both separately, then pour half of the juice into the potaoes. Bake for 40 mins. Then add the cut green bell pepper on top and bake for an additional 20-30 minutes or until the potatoes are almost done. Whisk 5 eggs and pour over the potatoes and peppers. Then sprinkle on the ground turkey (or beef, chicken, sausage, etc) and place the tomatoes that you reserved on top. Bake until the eggs are set and don't appear runny. You could also add crushed red pepper to the poatoes at the beginning if you like more spice :]
2. I make this the night before, refrigerate and then pop in the oven in the morning and serve. You could also top with sour cream and your favorite salsa and serve with warm tortillas. A crowd pleaser!

HENRY'S SUMMER HOLIDAY BBQ SAUCE

Ingredients

• 2 44-oz bottles catsup
• 1 pint Prepared mustard
• 10 ounces Worcestershire Sauce
• 1 cup dark brown sugar or raw honey
• 1/4 cup Real Lemon Juice (up to 1/2 cup)
• 1 -teaspoon Salt
• 1/2 teaspoon Crushed red pepper
• 1 teaspoon black pepper coarse ground
• 1/4 -cup Cider vinegar
• 1/2 cup Jack Daniels whiskey
• 1/2 cup Folgers instant coffee crystals
• 1/2 cup Teriyaki sauce
• 1/2 teaspoon thyme leaves
• 1/2 teaspoon rosemary leaves crushed
• 1 teaspoon garlic powder (or 2 cloves garlic minced)
• 2 teaspoons onion flakes

Instructions

1. Mix all ingredients and slowly heat to bubbling. Will store up to 6 months in the refrigerator. Brush sauce on meat the last 5 to 10 minutes before coming off grill. Makes about 4 to 5 quarts.

Summer Vegetable Tower

Ingredients

• 1 pound small potatoes
• Kosher salt
• Pepper
• 1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for brushing
• 1/4 teaspoon smoked paprika
• 8 ounces multicolored carrots, sliced 1/2 inch thick on the bias
• Beet Muhammara, for serving (see Note)
• Green Tahini, for serving (see Note)
• Grilled ciabatta bread, sliced vegetables—such as radishes with greens, pattypan squash, thinly sliced fennel, sliced Persian cucumbers, endive spears, Romanesco and/or cauliflower florets, blanched Broccolini, and blanched green and/or wax beans—for serving
• Edible flowers and herb sprigs (optional), for garnish

Instructions

1. In a large pot, cover the potatoes with cold water and bring to a boil. Add a generous pinch of salt and simmer until tender, 15 to 20 minutes. Drain and let cool, then halve the potatoes.
2. Light a grill and oil the grate. In a medium bowl, toss the potatoes with 1 tablespoon of the olive oil and 1/8 teaspoon of the paprika. Season with salt and pepper. Grill the potatoes, turning, until lightly charred, about 6 minutes. Transfer to a plate and let cool completely. Keep the grill on.
3. Meanwhile, in a medium bowl, toss the carrots with the remaining 2 teaspoons of olive oil and 1/8 teaspoon of paprika. Season with salt and pepper. Grill the carrots, turning once, until tender and lightly charred, about 6 minutes. Transfer to a plate and let cool completely.
4. Set the muhammara and tahini on a large platter or tiered stand. Arrange the grilled bread and the blanched, grilled and raw vegetables in bunches around the dips. Garnish with edible flowers and herb sprigs, if desired; serve.

Fresh Summer Salad

Ingredients

• 1 Bag Baby spinach
• 5 Whole Strawberries Cut in fourths
• 1 Handful Blackberries
• 1/2 Carton Feta cheese
• 1 cup Any dressing

Instructions

1. Divide spinach between four bowls. Add fruit and dressing. Then add cheese. Mix and enjoy.

Spicy Summer Chicken Stir-Fry

Ingredients

• 1/4 c Fresh Cilantro chopped
• 2 Zucchini; thinly sliced
• 6 Fresh New Mexico hot green
• 3 tb Unsalted butter
• 3 Whole chicken breasts -or-
• 2 Cloves garlic; minced, or
• 2 1/2 lb Boneless chicken breasts
• 2 Yellow crookneck squash;
• 1 sm Onion; sliced, separated
• 3/4 ts Salt or adjust amount to taste

Instructions

1. Skin & bone chicken; cut in 1- to 2-inch long strips about 1/2 inch wide. Sprinkle chicken with salt and stir together. Melt butter in a large wok or very large, heavy skillet over medium-high heat. Add chicken strips and stir- fry until meat begins to lose its pink color. Push chicken to 1 side, away from center of pan. Add onion and stir-fry until it barely begins to get limp; then add garlic, zucchini and crookneck squash. Stir-fry 2-3 minutes or just until color of squash heightens. Add chiles and cilantro; stir chicken back into center of pan. Stir-fry until chicken is done and squash is still slightly crisp. Makes 6 to 8 servings. From the , by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from G Internet, G Internet.

Simple Summertime Chicken Salad

Ingredients

• 1/2 pound Chicken grilled, broiled; cubed
• 2 whole Green onions sliced
• 1 tablespoon Parsley fresh; chopped
• 2 whole Eggs hard boiled; chopped
• salt and pepper to taste
• 2 tablespoon Mayonnaise

Instructions

1. Mix all ingredients together. Serve slightly chilled in a sandwich, or over lettuce for a small salad.
2. Optional ingredients include walnuts, raisins, sliced seedless red grapes, almonds or pecans.

Summer Salad-California Style

Ingredients

• 1/2 ts Dried basil; crushed or
• 1 Garlic minced
• 1/2 c Red onions; minced
• 1 tb Minced fresh basil
• 1/2 ts Black Pepper freshly ground
• 1/2 c Yellow bell peppers; seeded
• 2 tb Bottled lemon juice
• 2 cn White beans; (14-oz.)
• Juice of 1 lemon or
• 6 oz Canned solid white tuna;
• 2 tb Chopped fresh parsley
• 1/4 c Sun-dried tomatoes; drained

Instructions

1. In medium glass bowl, combine all ingredients & gently mix to combine. Refrigerate at least four hours before serving. Serves 6. 147 calories per serving. 1 g fat. 8% of calories from fat. Recipe from Christy Harden Smith, AOL, Lowfat Chat MC formatting by bobbi744@acd.net ICQ# 12099532 Posted to EAT-LF Digest by Roberta Banghart on Jun 11, 1999,

Summer Corn and Zucchini Latkes

Ingredients

• 1 russet potato, shredded
• 1 medium-large zucchini
• 2 ears of corn, kernals removed (keep corn raw)
• 2 large eggs
• 3-4 Tbsp wholewheat flour (can also use unbleached AP flour or matzah meal)
• 1/2 tsp salt, divided
• 1/4 tsp pepper
• vegetable oil, for frying
• 1 cup Greek yogurt or sour cream
• 1-2 Tbsp chopped fresh herbs, such as cilantro, dill, mint, basil and/or parsley
• 1 tsp fresh lemon zest
• 1/8 tsp salt
• radishes, thinly sliced, to serve (optional)

Instructions

1. Cut ends of zucchini and coarsely grate. Place in a large bowl with 1/4 tsp salt. Allow to sit for 20 minutes. After 20 minutes, place shredded zucchini in a kitchen towel and wring out excess water.
2. Places shredded potato, zucchini, corn kernals, eggs, flour and 1/4 tsp salt and pepper in a large bowl. Mix until combined.
3. Heat 2-3 Tbsp vegetable oil in a large saute pan over medium high heat.
4. Form mixture into patties, size should be approximately 1/3 cup.
5. Cook latkes until golden and crispy on first side, around 3-4 minutes. Flip and cook for another 2-3 minutes.
6. Place onto a wire baking rack and add a pinch of salt immediately.
7. To make the herb sour cream (or yogurt): combine sour cream, chopped herbs, lemon zest and 1/8 tsp salt. Combine and serve with hot latkes.
8. Garnish with thinly sliced radishes if desired.

Roasted Summer Vegetables | Recipes

Ingredients

• 2 medium zucchinis
• 1 red bell pepper, preferably Holland
• 1 yellow or orange bell pepper, preferably Holland
• 1 fennel bulb
• 1 small red onion
• 2 tablespoons good olive oil
• 1 tablespoon minced garlic (3 cloves)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 sprigs fresh thyme

Instructions

1. Preheat the oven to 375 degrees.
2. Trim the ends of the zucchinis and cut them diagonally in ¾-inch-thick slices. (The slices will seem large, but they’ll shrink while they cook.) Cut the peppers lengthwise in 1½-inch-wide slices, discarding the core. Trim off the fennel stalks and cut the bulb through the core in 1-inch wedges. (Cutting through the core keeps the pieces intact.) Peel the onion and slice it in ¼-inch-thick rounds, leaving the slices intact.
3. Place the vegetables in groups on a sheet pan. Drizzle with the olive oil, add the garlic, and toss gently to be sure the vegetables are lightly coated with oil. Spread the vegetables in one layer on 2 sheet pans. (If they’re crowded, they’ll steam rather than roast.) Sprinkle with the salt and pepper and place the thyme sprigs on top. Roast for 15 minutes. Turn each piece and put the pans back in the oven for 5 to 10 minutes, until all the vegetables are crisp-tender. Sprinkle with extra salt and serve hot or at room temperature.

Spring Rolls with Pork and Glass Noodles

Ingredients

• 2 ounces glass (cellophane) noodles
• 3/4 pound ground pork
• 2 tablespoons oyster sauce
• 1 teaspoon sugar
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground pepper
• 1/2 cup julienned carrots (about 1 small)
• 1/2 cup finely shredded green cabbage
• 1/2 cup thinly sliced yellow onion (1/2 small)
• 1/2 cup julienned taro or potato
• Vegetable oil, for frying
• Twelve 7-inch square spring roll wrappers
• 1 large egg, lightly beaten
• Chinese hot mustard, for dipping
• Sweet chile sauce, for dipping

Instructions

1. In a small saucepan of boiling water, cook the noodles until al dente, 4 to 5 minutes. Drain and transfer to a bowl of ice water to cool. Drain the noodles well and chop into 3-inch pieces.
2. Transfer the noodles to a large bowl and add all of the remaining ingredients except the spring roll wrappers, vegetable oil, beaten egg and dipping condiments; mix well.
3. In a large enameled cast-iron casserole, heat 2 inches of oil to 350°. Arrange 1 wrapper on a work surface with a corner facing you; keep the remaining wrappers covered with a damp clean kitchen towel. Spoon 1/4 cup of the filling in the lower third of the wrapper. Bring the corner up and over the filling and roll up, folding in the sides as you roll. Dab the top corner with the beaten egg and press to seal the spring roll. Repeat with the remaining wrappers and filling.
4. Fry the spring rolls in the hot oil, turning occasionally, until golden and crispy and the pork is cooked through, about 5 minutes. Drain on a paper towel–lined baking sheet and serve with hot mustard and/or sweet chile sauce.

Summer Squash, Tomato & Ricotta Galette Recipe

Ingredients

• 1 lb. homemade puff pastry OR 1 (1 lb) package frozen puff pastry, thawed until soft enough to roll but still very cold
• ~
• 2 cups whole milk ricotta cheese
• fresh lemon juice, to taste
• 3 cloves garlic, minced
• 8 oz whole milk mozzarella, grated
• 3 tomatoes, sliced ¼ inch thick or baby heirloom tomates, halved
• 3 medium zucchini, sliced ¼ inch thick
• 3 medium summer squash, sliced ¼ inch thick
• 1/4 cup olive oil, for drizzling
• 6 green onions with tops, chopped
• 3 tbsps. chopped fresh basil
• Freshly ground pepper

Instructions

1. On a lightly floured surface, roll pastry into 12 x 17 rectangle. Fit into bottom and upsides of 10 1/5 by 15 1/5 by 1 inch rimmed baking sheet. Refrigerate while preparing filling.
2. Preheat oven to 425 degrees. In a small bowl, stir together ricotta, lemon juice and garlic. Spread over bottom of pastry. Sprinkle mozzarella cheese over ricotta. Arrange vegetables slightly overlapping in lengthwise rows over cheese. Beginning and ending with a row of tomatoes. Slightly fold edges of pastry over vegetables to form a rim. Drizzle veggies with olive oil. Sprinkle with green onions, basil and pepper.
3. Bake for 20-35 min until vegetables are tender and crust is lightly browned.

Grilled Halibut With Tamarind Stir-Fried Vegetables

Ingredients

• 1 tablespoon peanut oil
• 2 halibut fillets
• 50 ml soy sauce
• 2 tablespoons rice wine vinegar
• 2 garlic cloves, crushed
• 1 tablespoon peanut oil
• 2 teaspoons grated fresh ginger
• 2 garlic cloves, crushed
• 2 red chilies, chopped finely
• 1 red pepper, sliced thinly
• 1/2 cup water
• 1/2 teaspoon instant chicken bouillon granules
• 2 tablespoons oyster sauce
• 2 tablespoons brown sugar
• 1 tablespoon tamarind paste
• 500 g baby bok choy, chopped coarsely
• 200 g bean sprouts
• 4 green onions, sliced thinly
• 1/2 cup loosely packed coriander leaves

Instructions

1. Combine marinade ingredients in a bowl, place fillets in marinade, ensuring they are completely covered,refrigerate 2 hours.
2. Vegetables:.
3. Heat 1 tablespoon oil in a wok or pan, add garlic, ginger and chili stir-fry until fragrant, Add capsicum, stir-fry until capsicum is tender.
4. Add water, stock, sauces, sugar and tamarind, bring to the boil, boil 1 minute, add bok choy, bean sprouts and onion, stir-fry until greens just wilt, remove from heat and stir in coriander.
5. Fish:.
6. Remove fish from marinade and discard marinade.
7. Cook fish on a heated oiled grill plate or grill or BBQ, about 4 Min's a side or until cooked as desired. Cooking times will vary depending on thickness of fillets.
8. To serve: Spoon vegetables onto a plate, top with fish and garnish with extra coriander if desired.

Springtime Spinach Enchiladas

Ingredients

• 3 tablespoons olive oil
• 1 cup yellow onions chopped
• 1 tablespoon Garlic crushed
• 4 cups red bell pepper diced
• 1 teaspoon red chili flakes
• 1/2 teaspoon Salt
• 2 cups Mushrooms sliced
• 7 ounces fresh spinach coarsely chopped
• 1 1/2 cups Monterey Jack cheese grated
• 1/4 cup fresh cilantro coarsely chopped
• 1 cup sliced almonds or sunflower seeds toasted
• 3 cups Mexican red sauce (see recipe), or store-bought
• 6 corn tortillas (up to 8), or flour tortillas

Instructions

1. 1. Preheat oven to 350F. In a deep saucepan, saute the onions, garlic, bell peppers, chili and salt in the oil until tender. Stir in the mushrooms and spinach and cook until most of the moisture evaporates and the spinach has wilted. Remove from heat and stir in 1/2 cup of the cheese, the cilantro, and the toasted almonds or sunflower seeds.
2. 2. Divide the mixture evenly into 6 to 8 tortillas. Roll up and lay into a lightly oiled baking dish. If using corn tortillas, top each enchilada with red sauce immediately after rolling so they dont split. Top with enchilada sauce and the remaining cup of cheese. Bake in preheated oven until bubbly and golden, approximately 45 minutes.

Broccoli Summer Salad

Ingredients

• 1 bunch broccoli
• 1 medium cucumber
• 1 large tomatoes
• 1 medium red onion
• 1 cup grated cheddar cheese
• 1/4 cup oil
• 1/4 cup wine vinegar
• 1 teaspoon garlic, minced
• salt and pepper

Instructions

1. Cut broccoli into bite size pieces.
2. Cook in boiling water 2 to 3 minutes.
3. Drain and run cold water over it to stop the cooking.
4. Peel and slice the cucumber.
5. Cut the tomato into bite size pieces.
6. Mix together and add cheese.
7. Mix together dressing ingredients and pour over salad.
8. Toss to coat.
9. Chill until ready to serve.

Asian Inspired Chicken Summer Salad

Ingredients

• 1/2 cup olive oil
• 1/4 cup lemon juice, about 3 lemons
• 1/4 teaspoon thyme
• 1/4 teaspoon oregano
• 1/2 teaspoon basil
• 3 shallots, finely chopped
• 4 boneless skinless chicken breasts
• 1/3 cup oyster sauce
• 3/4 cup uncooked long grain white rice
• 10 ounces spinach, about 12 cups
• 2 cups bean sprouts
• 5 green onions, thinly sliced
• 2 stalks celery, chopped
• 1 red pepper, chopped
• 1 yellow pepper, chopped
• 1/2 cup raisins

Instructions

1. In a medium bowl, stir 1/4 cup oil with lemon juice, dried herbs, and 2 shallots. Add chicken and turn to coat. Cover and refrigerate for at least 2 hours. Meanwhile, whisk remaining 1/4 cup oil with oyster sauce and remaining shallots.
2. Grease grill and preheat to medium. Remove chicken from marinade and discard marinade. Barbecue chicken until juices run clear about 5-7 minutes per side. Refrigerate chicken to cool. Meanwhile, prepare rice according to package directions. Refrigerateto cool.
3. In a large salad bowl, add spinach, bean sprouts, green onions, celery, red and yellow peppers. Toss in rice and raisins. Toss salad with just enough oyster sauce mixture to coat. Place salad on individual salad plates. Slice chicken and serve on top or toss sliced chicken into salad.

FALL HARVEST SOUP

Ingredients

• 2 1/4 pounds boneless pork butt chopped into 1 inch cubes
• 3 Granny Smith apples diced into 1/2 inch cubes, Reserve 1 apple for garnish
• 2 Bell Peppers 1 Red, 1 Green, chopped
• 1/2 white onion chopped
• 1/2 teaspoon fresh Rosemary
• 5 cloves garlic roughly chopped
• 1/4 teaspoon garlic salt
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1 teaspoon seasoned salt
• 6 sprigs thyme
• 32 ounces chicken broth
• 1/2 cup heavy cream
• 1 teaspoon curry powder
• 1 teaspoon nutmeg
• 2 Tablespoons all-purpose flour
• 3 Tablespoons butter

Instructions

1. Preheat oven to 375 degrees. Add first 10 ingredients to a Dutch oven or oven safe pot. Place thyme sprigs on top of ingredients and place Dutch oven with top on into your preheated oven.
2. Cook for 1 hour and 15 minutes, then remove top and cook for an additional 30 minutes.
3. Remove the pot from the oven and add the chicken stock, heavy cream, flour and butter. Simmer on the stove on medium heat for 15 minutes. Add 1 Granny Smith apple diced to garnish the soup.

Jan's Autumn Chicken Pot Pie

Ingredients

• 1 cup Plain flour
• 1 teaspoon ginger root fresh grated
• 1 teaspoon Lemon zest grated
• 1/2 teaspoon Salt
• 1/3 cup Butter softened
• 3 tablespoon Water cold
• 2 cups chicken cooked, chopped (leftover from roast chicken or freshly poached)
• 1 425-gram can cream of chicken soup
• 1 small Onion diced
• 2 small carrots diced
• 1/3 cup Dried Apricots diced
• 2 small Red apples cored and diced
• 1 tablespoon ginger root fresh minced
• pinch Salt and black pepper
• 1/2 teaspoon Vege-spice
• 2 tablespoon Butter
• 1/4 cup Plain flour

Instructions

1. DOUGH
2. In large bowl combine flour, ginger, lemon zest and salt.
3. With a pastry blender or 2 knives, cut in 1/3 cup butter until mixture resembles coarse crumbs.
4. Sprinkle 3 tablespoons of water over the mixture and toss with fork. The dough should be just barely moistened, enough to hold together when formed into a ball. Add more water if needed.
5. Form the dough into a flat disk and wrap in plastic. Refrigerate while making the filling.
6. Preheat oven to 450F
7. In large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and ginger until smooth.
8. Reduce heat to low and gradually whisk in chicken soup.
9. Stir in onions, carrots, apples, apricots, lemon juice and chicken. Let simmer for 5 minutes, stirring regularly.
10. Season with salt and pepper. Spoon filling into deep, 10-inch ceramic or glass pie dish.

Maple and Rosemary Glazed Chicken and Fall Veggies Sheet Pan Dinner

Ingredients

• 1 tablespoon fresh rosemary (minced)
• 2 tablespoons pure maple syrup
• 2 tablespoons extra-virgin olive oil
• 1 ½ tablespoons dijon mustard
• Kosher salt (to taste)
• black pepper (to taste)
• 4 bone-in, skin-on chicken thighs
• 2 cups brussels sprouts (halved or quartered )
• 2 cups baby yellow or red potatoes (halved or quartered)
• 2 cups butternut squash (peeled, seeded, and cubed (about 1 small squash))

Instructions

1. Preheat oven to 425° F. Place rimmed sheet pan inside oven while it preheats.
2. Meanwhile, to make the glaze, mix together rosemary (1 tablespoon), maple syrup (2 tablespoons), olive oil (2 tablespoons), dijon mustard (1.5 tablespoons), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon) in a small bowl. Set aside.
3. Mix all the veggies in a medium bowl with ½ of the glaze (about 3 tablespoons).
4. Season both sides of the chicken thighs liberally with salt and pepper.
5. When oven is preheated, remove sheet pan. Place the veggies on the pan and spread out in a single layer carefully, making room for the four chicken thighs. Place the chicken thighs skin-side down on the sheet pan where you have made room.
6. Roast for 10 minutes. Flip the chicken over to skin side up and brush with some of the reserved glaze. Stir/flip the veggies.
7. Roast again for 15 minutes, glaze the chicken again, and stir the veggies again.
8. Roast again for 15 minutes, glaze the chicken with the rest of the glaze, and stir the veggies.
9. Roast for 10 minutes, and if necessary, broil for another 5 to get a deep, crispy golden color on the chicken and veggies.

Summer Picnic Pasta Salad

Ingredients

• 1 lb tri-colored pasta (I've used shells or spiral shaped)
• 1 cup chopped broccoli
• 1 cup chopped red pepper
• 1 cup asparagus, cut into 1 inch pieces
• 1/4 cup pitted and chopped kalamata olive
• 1/4 cup shredded cheddar cheese
• 1/2 cup cubed marinated mozzarella cheese (optional)
• 1/4 cup yellow mustard
• 1/4 cup white vinegar
• 2 tablespoons mayonnaise
• 3/4 cup sugar
• 3/4 cup vegetable oil or 3/4 cup canola oil
• salt and pepper

Instructions

1. Blanch broccoli and asparagus in boiling salted water, and plunge into ice bath to stop cooking.
2. Cook pasta until al dente.
3. Rinse with cold water and drain.
4. Toss pasta with chopped vegetables.
5. Mix first 5 ingredients of dressing, and slowly whisk in oil.
6. Season with salt and pepper to taste.
7. Toss dressing with pasta and vegetables.
8. Chill until ready to serve.

My Chicken Chimichangas Recipe

Ingredients

• 2 tablespoons vegetable oil, plus another 8 cups for frying
• 1/2 cup diced white onion
• 1 1/2 teaspoons minced garlic
• 1 tablespoon chili powder
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground oregano
• 1/2 teaspoon ground cumin
• 1 1/2 lbs cooked chicken breasts, shredded while warm
• 1 teaspoon sea salt
• 1 teaspoon fresh ground black pepper (or less)
• 1 (4 1/2 ounce) can chopped green chilies, drained
• 8 (10 inch) flour tortillas, warmed
• 1 1/2 cup shredded monterey jack cheese

Instructions

1. Heat 2 tablespoons of vegetable oil in a large saute pan over medium-high heat. Add onions and saute until slightly softened, about 2 minutes. Add the garlic, chili powder, oregano, and cumin and cook, stirring, until fragrant, about 1 minute. Add the shredded chicken. Season with salt and pepper. Stir in the green chiles. Cook mixture for about 5 minutes, or until heated through. Set aside and cool slightly.
2. One at a time, place the tortillas on a work surface, keeping the remaining tortillas covered with a damp towel. (For pliable tortillas, sprinkle lightly with 1/4 teaspoon water and cover with a damp paper towel. Microwave for 10 to 20 seconds just before ready to stuff, and keep covered until ready to roll.) Spread 1/2 cup of the chicken mixture in a rectangle in the center of the tortilla. Sprinkle with 1 to 2 tablespoons of cheese. Fold the bottom of the tortilla over the filling and then fold the sides over. Fold the top of the tortilla over the folded sides and secure the sides with wooden toothpicks. Place folded side down.
3. Heat the remaining vegetable oil in a deep stockpot or deep fryer to 360 degrees F. Using tongs, lower the chimichangas folded side down, 1 at a time into the hot oil. (It is helpful to hold the chimichanga with the tongs until it has "sealed" together.) Cook until golden brown on all sides, about 3 minutes. Drain on a paper towel-lined plate and continue with remaining chimichangas.
4. Remove toothpicks from the chimichangas and serve immediately with pre-made enchilada sauce or salsa drizzled over top and a sprinkling of cheese. Out of sight!

Garden-Fresh Summer Sauce

Ingredients

• 1/2 c Fresh corn kernels
• 1/4 c Plus 2 tbsp olive oil
• 2 lg Garlic minced
• 3 tb Fresh lime juice
• 1/2 c Green Onions Sliced
• 1 Jalapeno chile; minced
• 1/4 c Diced green bell pepper
• 1/2 ts Ground cumin
• 1/2 c Diced English hothouse;
• 1/4 c Fresh Cilantro chopped
• 2 c Diced tomatoes -; (about 3

Instructions

1. Combine all ingredients in large bowl. Season to taste with salt and pepper.

Grilled Peach Summer Salad Recipe by Tasty

Ingredients

• ¼ cup balsamic vinegar
• 2 tablespoons olive oil, plus more to taste
• ¼ cup honey
• 2 teaspoons kosher salt, plus more to to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 2 peaches
• 2 boneless, skinless chicken breasts
• 5 oz mixed greens
• 1 cup grape tomatoes, halved
• ½ cucumber, chopped
• ½ red onion, sliced
• ½ cup pecans

Instructions

1. Add the balsamic vinegar, olive oil, honey, salt, and pepper to a bowl and mix until well combined. Reserve half for the salad dressing.
2. Heat a grill or grill pan to medium-high heat.
3. Halve the peaches and remove the pits. Lightly brush the cut sides with the balsamic vinaigrette.
4. Place the peaches, cut-side down, on the grill and cook for about 5 minutes, until charred.
5. Meanwhile, on a cutting board, drizzle the chicken with olive oil, then season with salt and pepper.
6. Place the chicken on the grill and cook until browned on one side, then flip. Brush the cooked side with the balsamic vinaigrette, then cook until the other side is browned. Brush with more balsamic vinaigrette.
7. Slice the peaches and chicken.
8. Add the grilled peaches and chicken to a bowl with the mixed greens, grape tomatoes, cucumber, red onion, and pecans and drizzle with the remaining balsamic vinaigrette. Mix thoroughly.
9. Enjoy!

One-Pan Chicken Enchilada Pasta

Ingredients

• 2 tablespoons of olive oil
• 1/2 of medium yellow onion (diced)
• 2 cloves of garlic (minced)
• 1 pound of boneless skinless chicken breasts (diced into 1 inch pieces)
• 1/2 teaspoon of kosher salt and freshly ground pepper to taste
• 4 oz can of fire-roasted diced green chiles
• 1 19 oz can of green chile enchilada sauce (medium or mild)
• 1 14 oz can of low-sodium chicken broth
• 1/2 pound of dried (uncooked rotini pasta, about 2 1/2 cups)
• 1/4 cup of sour cream
• 2 cups of freshly shredded monterey jack cheese
• fresh cilantro for garnish

Instructions

1. Sautee onions and garlic in olive oil until they start to soften.
2. Season chicken breasts with salt and pepper.
3. Add chicken to pan and cook until it starts to brown.
4. Add can of green chilies to pan and cook about another minute.
5. Add enchilada sauce, chicken broth, and pasta to the pan.
6. Bring mixture to a boil, then cover and reduce heat to low.
7. Let pan simmer, covered for 15-20 minutes until pasta is tender.
8. Remove pan from heat and stir in sour cream.
9. Top with shredded jack cheese. Stir in cheese until melted, or top and heat under broiler until melted. Just a minute or so.
10. Optional - Sprinkle with freshly chopped cilantro.

Veggie Quinoa Summer Salad

Ingredients

• 1 1/2 cups Quinoa
• 1 Bell pepper Diced
• 3/4 cup Tomato Diced
• 3 cloves Garlic Diced
• 2-3 Leaves Kale torn into small pieces
• 3/4 cup Walnuts chopped
• 1/2 cup Feta cheese crumbled
• 4-5 Shitake Mushrooms chopped
• Olive Oil drizzled to taste
• Salt & pepper to taste

Instructions

1. 1.) Bring water for quinoa to boil in 2:1 ratio (2 cups of water for every cup of quinoa), so for this recipe about 3 cups of water
2. 2.) At boil, add quinoa (or you can just have it in the water from the start, which is what I do!), boil for about 15-20 minutes or until quinoa pops open and is soft in texture
3. 3.) When quinoa is finished cooking drain any extra water, put quinoa into bowl and store in refrigerator to cool down
4. 4.) Meanwhile/while quinoa is cooking, begin prepping remaining ingredients
5. 5.) Combine peppers, tomatoes, onion, garlic, kale, walnuts, feta cheese, mushrooms, olive oil, and salt & pepper in large bowl, mix well
6. 6.) Once quinoa is cooled down sufficiently, add to veggie, etc mix in larger bowl and mix well
7. 7.) Serve chilled for a lovely summer salad! :)
8. 6-10 servings

Summer Fruits With Ricotta Dip Recipe

Ingredients

• 2 c ricotta cheese
• 1/2 c plain yogurt
• 1 tbls. honey
• 1 tea. vanilla extract
• 1/4 tea. cinnamon
• 4 c. fresh fruit, cut into chunks

Instructions

1. Combine all the ingredients except the fruit in a blender or food processor; puree until smooth. Pour into a bowl and refrigerate until serving time. Arrange the fruit decoratively around a large plate and place the dip in the center.

Home Recipes- Chili Pot Pie

Ingredients

• 1/2 ts Salt
• 28 oz Canned beans
• 1/2 ts Salt
• 1/4 c Cheddar cheese, shredded
• 1 ts Baking Powder
• 1/2 lb Lean ground beef
• 1 c Celery, chopped
• 1/2 c Sweet green pepper, chopped
• 2 tb Chili powder
• 1 ts Fresh parsley, chopped
• 1/4 ts Hot pepper flakes
• 2/3 c All-purpose flour
• 1 c Carrot, chopped
• 1 Onion chopped
• 1/4 c Raisins
• 1/2 ts Pepper
• 1 tb Butter softened
• 14 oz Canned tomatoes, diced
• 1/2 c Skim milk
• 1/3 c Cornmeal
• 1 Egg

Instructions

1. In large nonstick skillet or saucepan, brown beef over medium-high heat, breaking up with back of spoon, about 8 minutes. Drain off fat. Add onion, celery, carrot, green pepper and raisins; cook for 5 minutes. Add beans, tomatoes, chili powder and hot pepper flakes; cover and simmer for 30 minutes. Stir in salt and pepper. Spoon into deep square 12-cup casserole. Cornmeal Crust: In bowl, mix together flour, cornmeal, sugar, baking powder and salt. Cut in butter until mixture is crumbly. Mix in cheese. beat egg with milk and stir into flour mixture just until blended. Spread evenly over chili. Sprinkle with parsley. Bake in 375F 190C oven for about 25 minutes or until crust is golden brown. Source: Canadian Living magazine [Jul 95] Originator: Mabel Wong, Yellowknife, Northwest Territories, Canada Per Serving: about 360 calories, 19 g protein, 8 g fat, 55 g carbohydrate [-=PAM=-] PA_Meadows@msn.com

Summer Bean and Basil Soup

Ingredients

• 3 Zucchini sliced thickly
• 1 oz Basil leaves
• 1 lb Haricot beans soaked
• 8 oz French beans chopped
• 3 md Carrots sliced thinly
• salt and pepper to taste
• 4 cloves Garlic crushed
• 4 oz elbow macaroni
• 3 md Potatoes diced
• 3 Leeks sliced thinly
• 1/4 pt olive oil

Instructions

1. Drain the soaked beans & place in a soup pot. Cover with fresh water & bring to a boil. Cover & simmer for 1 hour. Drain well. Add the carrots, leeks & potatoes to the cooked beans. Cover with 5 pints of cold water, bring to a boil & simmer, uncovered, for 30 minutes. Add the zucchini, French beans & macaroni with the salt & pepper. Return to the boil & simmer for 20 minutes. While the soup is cooking prepare the basil sauce. Mix the basil leaves & garlic in a blender. Gradually add the oil until you have a smooth paste. Servew separately with the hot soup. For a complete meal, serve with plenty of fresh home-made bread.

3 Tomato Bruschetta With Basil & Garlic Recipe

Ingredients

• 1 cup red cherry tomatoes cut in half
• 1 cup yellow cherry tomatoes cut in half
• 2 sundried tomatoes- packed in oil and diced small
• 1/4 fresh basil leaves- rolled and cut into ribbons
• 4-5 tbsp parmigiana cheese- grated
• 3 cloves garlic- crushed and minced
• 1 tbsp italian seasoning
• 1 tbsp (or to taste) red crushed pepper
• 4 tbsp olive oil
• 2 tbsp red wine vinegar
• coarse black pepper- a few grinds
• 1 tsp salt
• 1/4 tsp sugar
• 1/2 garlic baguette- cut into thin slices and toasted

Instructions

1. 1. In a large bowl add garlic, sundried tomatoes, crushed red pepper, black pepper, italian seasoning and red wine vinegar. Mix well. In a slow stream pour olive oil while mixing, so everything is combined.
2. 2. Add tomatoes and combine. Add salt and sugar, mix and taste. Last, add basil and cheese and mix until everything is coated.
3. 3. Place on a serving platter. Garnish with basil and drizzle bread with a little oil. To eat, top each slice with a generous amount of tomatoes and eat!

Zesty Summer Gluten-Free Pizza Rolls

Ingredients

• 1/2 cup brown rice flour
• 1/2 cup tapioca starch tapioca flour
• 2 cups cornstarch minus 2 tablespoons
• 1 tablespoon granulated yeast
• 1 1/2 teaspoons kosher salt
• 1 tablespoon xanthan gum
• 1 1/4 cups milk
• 2 tablespoons honey
• 2 large eggs + 1 additional large egg white, beaten
• 1/2 cup vegetable oil
• Several more cups cornstarch for rolling and dusting
• 1 1/2 cups pizza sauce ideally homemade (though a jar sauce will do)
• 1 1/2 cup shredded cheese of your choice I used a mix of parmesan, asiago, fontina and provolone
• handful fresh basil leaves chopped or chiffonade if you know how

Instructions

1. Whisk together the brown rice flour, tapioca starch, cornstarch, yeast, salt and xanthan gum in a 5-quart bowl, or a lidded (not airtight) food container.
2. Combine the liquid ingredients and gradually mix them into the dry ingredients using one of the following: a spoon, a food processor (with dough attachment) or a stand mixer with a paddle attachment. Mix just until there are no dry bits of flour. You might need to use wet hands to get the last bits of flour to incorporate if you are not using a machine.
3. Cover (not airtight!) and allow the dough to rest at room temperature for 2 hours.
4. Coat your hands and a flat surface liberally with corn starch, and I mean liberally. Trust me – this dough sticks to everything, even parchment paper. Anything surface not covered in cornstarch will wind up sticking and causing drama.
5. Turn the dough out onto your starched surface, then spread and press with your hands until it is about 1 inch thick and roughly square shaped. Coat a rolling pin with cornstarch and sprinkle a little more starch on the surface of your dough. Roll the dough until it is ½ inch thick.
6. Using a knife dipped in cornstarch, cut the edges of the dough so it’s relatively close to square-shaped. With a spoon, spread pizza sauce evenly around the dough, leaving a 1? sauce-free border around the edges to allow for easier rolling. Sprinkle grated cheese around the dough square, giving it a good coating. Sprinkle chopped basil leaves around on top of the cheese, layering evenly.
7. As tightly as you can without breaking it, roll the dough into a thick log. Cut into 6 equal-sized rolls with a very sharp knife. Coat your hands with a little more cornstarch and gently form the rolls into rough ball shapes.
8. Line a 8? square baking dish with a piece of parchment (don’t worry – with the amount of cornstarch you used by now, nothing should stick at this point) and pack the pizza rolls snuggly together. Cover loosely and allow dough to rest for 60 minutes. Preheat oven to 350°F while you’re waiting, allowing at least 30 minutes for the oven to heat properly.
9. Bake in the center of the oven for about 45 minutes. The pizza rolls are done once they start to brown nicely and the tops are firm to the touch.
10. Once out of the oven, sprinkle the rolls with parmesan cheese, allowing it to melt on the surface of the bread. If you like, you can pop the dish back in the oven for two minutes to crisp the cheese topping.
11. Let pizza rolls cool somewhat before eating. Eat warm, right out of the baking dish, or allow them to cool fully before storing them in the refrigerator for up to three days. Don’t seal them up for cover them in plastic wrap while they’re warm or they will get soggy.
12. Variations on this gluten free pizza rolls recipe :
13. Cook up some diced pepperoni or other Italian sausage until it’s nice and crunchy, then sprinkle heartily onto the dough with the pizza sauce.
14. If you’re not feeling a melty kind of cheese, feel free to use fresh mozzarella or a generous sprinkling of parmesan instead of the four-cheese mixture.
15. Love hawaiian pizza? Try adding diced ham and pineapple chunks (dry the pineapple first on paper towels to avoid gooshy, soggy rolls).
16. Add a variety of veggies to up the health-quotient, making sure to dry them first. I recommend diced spinach, sundried tomato, or onions. Mushrooms go great as well if you slice them and leave them on the counter for an hour to give up some of their moisture.

Grilled Vegetable Barley risotto with Marinated Portobello

Ingredients

• 1/3 c Red wine
• 1 ts Coarsely-ground black pepper
• 1/2 c Canola oil
• 2 c Hot vegetable stock -; (to 3
• 1 Zucchini; sliced 1/4" thick
• Lengthwise
• Lengthwise
• 2 tb Butter
• 1 tb Garlic minced
• 1/4 c Thin soy sauce
• 1 c Canola oil
• Black Pepper freshly ground
• 2 c Basil leaves; save basil
• 1 c Spinach
• Salt to taste
• For garnish
• 1/2 ts Salt
• 1 tb Garlic minced
• 4 Shallots; minced
• Rings
• 1/4 c Dijon mustard
• 1 Red onion; sliced 1/4" thick
• 4 Scallions
• 1/3 c Grated Parmigiano-Reggiano
• 1/3 c Canola oil
• 1 Red bell pepper; seeded,
• 2 c Barley
• 4 lg Portobello caps; de-stemmed
• 1 Eggplant; sliced 1/4" thick

Instructions

1. Mix oil and garlic. In a large bowl, toss the oil with all the vegetables and season well with salt and pepper. On a hot grill, mark and cook the vegetables. Place all the vegetables back in same bowl and seal with plastic wrap to finish cooking. When the vegetables are cool chop everything except the scallions into small pieces and pour any leftover liquid into the vegetable stock. In a 1-quart saucier, add a little butter and saute the shallots. Add the barley and saute for 5 minutes until the barley gets a little toasty. Ladle in stock, one ladle at a time, (like making risotto). Continue adding stock until the barley gets creamy. Season. Add back the vegetables and heat thoroughly. Add the cheese. Check for seasoning. For the Marinated Portobello Steaks: Mix all together, taste for seasoning and marinate mushroom caps for 1 hour. On a very hot grill, mark and cook caps until hot in the middle. For the Basil Oil: In very salted water, blanch basil and spinach for 30 seconds, or until very soft, yet still green. Plunge in ice bath and squeeze out water. Blend at high speed and add salt and the oil. Cover blender and blend for 3 to 4 minutes or until the cup becomes warm. For Plating: In a large pasta bowl, place a mound of barley on the top half of the plate. Slice mushrooms like it was a steak. Fan out in front of barley and garnish with basil oil and basil sprig. This recipe yields 4 servings. Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B07) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-29-1999 by Joe Comiskey - jcomiskey@krypto.net" Per serving: 1316 Calories (kcal); 103g Total Fat; (69% calories from fat); 16g Protein; 87g Carbohydrate; 0mg Cholesterol; 495mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 20 Fat; 0 Other Carbohydrates Recipe by: Ming Tsai Converted by MM_Buster v2.0n.

Greek Grilled Steak Pasta Salad

Ingredients

• 3 cups cooked small shell pasta
• lettuce leaf (use as many as needed to live the plate)
• 1 small English cucumber, chopped (peel left on or removed)
• 1/2 cup kalamata olive (or brine-cured olives of choice)
• 1 small red onion, thinly sliced
• 1 (2 ounce) jar diced pimentos, drained
• 3/4 cup crumbled feta cheese, divided (can use more)
• 2 beef sirloin steaks
• 1 medium garlic clove, minced
• 3/4 cup olive oil
• 2 teaspoons cider vinegar
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 3 teaspoons dried oregano
• 1/2 teaspoon sugar
• 1 teaspoon seasoning salt (or use white salt)
• fresh ground black pepper

Instructions

1. Combine all dressing ingredients in a processor until well combined; set half of the dressing aside and refrigerate to serve at the table.
2. In a bowl combine the cooked shell pasta with the remaining half of the dressing, then mix in cucumber, olives, sliced onion, pimientos and 1/2 cup crumbled feta cheese; toss to combine, then refrigerate while grilling the steaks.
3. Grill the steaks until desired doneness; place on a plate allow to rest for 15 minutes or more, then slice thinly.
4. Line a large platter plate with lettuce leaves.
5. Spread the pasta mixture over the leaves, then arrange the sliced steak over the pasta.
6. Sprinkle about 1/4 cup or more crumbled feta cheese over the sliced steak.
7. Serve with reserved dressing.
8. Delicious!

Meat Lovers Scrambled Eggs

Ingredients

• 3 tbspn Butter
• 10 extra large Eggs whisked
• 2 tbspn Heavy cream or milk
• 1/2 tspn Ground white pepper
• 1/2 tspn Basil fresh
• 1/2 tspn Poultry Magic spice (chef Prudhomme Magic seaoning blend)
• 3 cloves Garlic finely chopped
• 1 medium Shallot finely chopped ***optional
• 1/4 cup Yellow bell pepper finely chopped ***optional
• 1/3 pound Ground beef balled and then pinched into small hunks
• 4 ounces summer sausage 1/2 inch sliced/quartered
• 4 slices cooked bacon crumbled
• 4 ounces diced ham small chunks
• 1 1/2 ounces Pepperoni sliced and quartered
• 6-8 ounces Fresh mozzarella cheese shredded

Instructions

1. In a large high sided fry pan or wok, brown ground beef on medium high. Remove meat from pan but leave drippings in pan. Add summer sausage and ham, & cook until browned. Remove, leave drippings. reduce heat to medium and melt butter. Add yellow pepper and shallots and cook until translucent. Then add garlic and continue cooking for 1 minute.
2. Meanwhile in large bowl whisk eggs, heavy cream, white pepper, basil, and poultry magic spice.
3. Reduce heat to low and allow heat to fully reduce before continuing. Add ham, beef and sausage back into pan with pepper and shallot. stir well. Once the pan is proper temperature, pour egg mixture over meat in pan and let cook. Fold shredded cheese into eggs as you are scrambling the eggs. Then fold Pepperoni quarters, and cooked bacon pieces into mixture, and continue cooking to desired doneness.
4. Enjoy!

Artichoke Chicken and Spinach Lasagna

Ingredients

• 2 tablespoons olive oil
• 1/4 cup diced onion
• 4 cloves garlic minced
• 1 pound boneless chicken breasts cut into cubes
• 1 teaspoon Italian seasoning
• coarse salt and fresh black pepper
• 2 (14 ounce) cans (or frozen) artichoke hearts well-drained
• 2 cups ricotta Cheese
• 2 cups fresh shredded mozzarella cheese divided
• 1 beaten egg
• 1 tablespoon fresh chopped parsley
• 3 cups fresh baby spinach leaves stems removed
• 1 pound lasagna noodles preferably fresh
• Sauce:
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• dash of nutmeg
• 1/2 cup fresh grated Parmesan cheese
• coarse salt and fresh black pepper

Instructions

1. In a large skillet heat the olive oil over medium-low heat. Add the onion, garlic, chicken, Italian seasoning and season well with salt and pepper.
2. Cook, stirring often until chicken is cooked through. Cut the artichokes in half and then in half again, dry off any moisture with paper towels. Stir them into the chicken and cook 2 - 3 minutes. Remove from heat and allow to cool.
3. In a large mixing bowl combine the ricotta, 1 + 1/2 cups of the mozzarella, the egg and parsley.
4. Make stacks out of the spinach leaves and cut them into thin strips (chiffonade). Mix them into the ricotta mixture - it will be thick.
5. Make the sauce:
6. In a large, heavy duty saucepan melt the butter over medium-low heat. Whisk in flour and cook 3 - 4 minutes, whisking often. Slowly whisk in milk, turn heat up and bring to a simmer.
7. Maintain a simmer for 4 minutes, stirring often. Turn heat down to low and stir in nutmeg, Parmesan cheese and a pinch or two each of salt and pepper, continue stirring until cheese is melted. Remove from heat.
8. If using dried noodles cook according to package directions.
9. Assemble the lasagna:
10. Preheat oven to 375 degrees F. Butter a 9 x 13-inch casserole pan.
11. Add a very thin layer of sauce over bottom of the pan, then a layer of noodles covering the bottom completely from edge to edge. Spread 1/2 the ricotta mixture evenly from edge to edge then top with 1/3 of the chicken mixture followed by 1/3 of the sauce.
12. Cover the filling with another layer of noodles followed with the remaining 1/2 of ricotta, 1/3 of the chicken and 1/3 of the sauce.
13. Cover with another layer of noodles followed by the remaining sauce, the remaining chicken mixture and the 1/2 cup mozzarella cheese.
14. Bake 45 - 50 minutes until bubbly and hot in the middle. If the top starts to get too brown tent with aluminum foil. Allow to set 5 - 10 minutes before cutting into squares and serving.

Sun-Dried Tomato Butter Salmon and Broccolini Is Your New Go-To Easy Dinner

Ingredients

• 1 lb Broccolini, trimmed, thick stalks halved lengthwise
• 1 1/2 Tbsp olive oil
• 3/4 tsp kosher salt, divided
• 3 Tbsp unsalted butter, softened
• 2 Tbsp drained and finely chopped sun-dried tomatoes
• 1/2 tsp dried I talian seasoning
• 1 clove garlic, grated on a Microplane (1/2 tsp)
• 4 6- oz skin-on salmon fillets
• 2/3 cup grated P armesan cheese (about 1 oz.)
• Lemon wedges, for serving

Instructions

1. Preheat oven to 425°F. Toss together Broccolini, oil, and 1/2 teaspoon salt on a large-rimmed baking sheet lined with parchment paper. Bake for 7 minutes.
2. Meanwhile, stir together butter, tomatoes, Italian seasoning, garlic, and remaining 1/4 teaspoon salt in a small bowl. Spread butter mixture over flesh side of salmon.
3. Remove baking sheet from oven. Push Broccolini to outer edges; arrange salmon, skin side down, in center of baking sheet, spacing apart evenly. Roast until salmon is just opaque in center, 10 to 14 minutes.
4. Transfer salmon to plates. On baking sheet, toss Broccolini with cheese and squeeze a lemon wedge over top. Serve with salmon and more lemon wedges.

Asian Steak and Noodle Salad

Ingredients

• 1/4 cup Asian fish sauce
• 2 tablespoons finely chopped peeled fresh ginger
• 2 garlic cloves finely chopped
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 2 pounds flank steak
• 1/2 cup fresh lime juice
• 6 tablespoons water
• 6 tablespoons sugar
• 6 tablespoons Asian fish sauce
• 1 1/2 teaspoons dried hot red-pepper flakes
• 1/2 cup thinly sliced shallots (2 medium)
• 8 ounces dried vermicelli rice-stick noodles*
• 2 medium Granny Smith apples
• 7 ounces Asian salad mix (16 cups loosely packed; see cooks' note, below)
• 1 cup fresh mint leaves torn into pieces if large
• 1/2 cup salted roasted peanuts (sometimes labeled "cocktail peanuts"), chopped

Instructions

1. Marinate and grill steak:
2. Whisk together fish sauce, ginger, garlic, soy sauce, and sugar in a small bowl until sugar is dissolved. Pour marinade into a large sealable plastic bag. Pat steak dry and place in bag, then press out excess air and seal bag. Turn bag over 2 or 3 times to coat meat, then place in a shallow dish (in case of leaks) and chill at least 4 hours and up to 8. Bring steak to room temperature 30 minutes before grilling.
3. Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
4. Remove steak from marinade (discard marinade) and pat dry with paper towels. Grill, uncovered unless using a gas grill, over direct heat, turning over once, until medium-rare, 12 to 14 minutes total.
5. Transfer steak to a cutting board and let stand, uncovered, about 15 minutes.
6. Assemble salad while steak rests:
7. Whisk together lime juice, water, sugar, fish sauce, and red-pepper flakes in a bowl until sugar is dissolved, then stir in shallots.
8. Cook noodles in a 5-quart pot of boiling salted water until just tender, 4 to 5 minutes. Drain in a colander, then rinse under cold water and drain well. Transfer to a bowl and toss with 1/2 cup dressing. 3Working around core of each apple, cut thin slices (about 1/8 inch thick) with slicer, then stack slices. Cut slices lengthwise into 1/4-inch-wide matchsticks.
9. Combine apples, greens, and mint in a large bowl. Add 1/2 cup dressing and toss well to coat.
10. Thinly slice steak across the grain.
11. Arrange noodles on a large platter and mound greens on top of noodles. Arrange steak slices on greens and sprinkle with peanuts. Serve at room temperature with remaining dressing on the side.

Cornbread Waffles with Crockpot Chili

Ingredients

• 1 pound extra lean ground turkey
• 1/2 tsp olive oil
• 1 large white/yellow onion diced
• 1 can low sodium whole pealed tomatoes
• 1 can sugar free tomato sauce
• Serrano chiles dice, to taste
• 1 packet chili seasoning
• 1/2 packet beefy onion soup mix
• 1 clove garlic
• 1 1/2 cans black beans
• 1 cup whole wheat flour
• 1 cup cornmeal
• 1/4 cup splenda
• 1 tsp baking soda
• 3/4 tsp salt
• 1 cup plain nonfat yogurt
• 2 eggs beaten
• milk until mix thin enough
• shredded lettuce
• grated cheese
• 1 tomato diced
• salsa
• jalapenos
• olives

Instructions

1. Chili:
2. Brown turkey in olive oil.
3. Put all ingredients (through black beans) in crockpot.
4. Cook on high 5-8 hours.
5. Cornbread:
6. Mix dry cornbread ingredients (flour, cornmeal, splenda, baking soda, salt).
7. Stir in yogurt and eggs until well blended, don't over mix.
8. Add milk until mix is thin enough.
9. Cook cornbread in waffle iron.
10. Top waffles with chili and other toppings (lettuce, cheese, tomato, salsa, jalapenos, olives) and serve.

Summer Veggie Medley

Ingredients

• 2 cups zucchini, diced or sliced
• 1 cup fresh mushrooms, sliced
• 1 cup fresh tomato, diced
• 1 cup vidalia onion, sliced in rings
• 4 cloves garlic, crushed
• 1/4 teaspoon freshly ground cracked pepper
• 1/4 teaspoon salt
• 2 tablespoons olive oil
• 1 cup swiss cheese or 1 cup mozzarella cheese, grated
• 2 tablespoons parmesan cheese

Instructions

1. Heat the olive oil in a large skillet or dutch oven.
2. Add the zucchini, mushrooms, onion and spices and saute until tender.
3. Add the tomatoes and mozzarella cheese and continue cooking until cheese is melted and tomatoes are warmed through.
4. Top with the parmesan cheese and serve.

Salsa Salad

Ingredients

• romaine lettuce, torn into bite sized pieces
• 1 cup cooked black beans or 1 cup black-eyed peas (drain and rinse if using canned)
• 1 bell pepper, cut into bite sized pieces
• 3 ears corn, cut off the cob
• 1 avocado, peeled and diced
• 2 tomatoes, chopped
• 1/2 cup chopped sweet onion
• 1/2 cup grated cheddar cheese
• 1 bunch fresh cilantro, chopped
• your favorite vinaigrette (use your own recipe, or try Paul Newman's Family Recipe version, which is really mild and works well)
• red pepper flakes
• crushed tortilla chips (we use Red Hot Blues)
• cooked chicken or beef, would be delicious on this salad for a nice summer main dish (optional)

Instructions

1. Place lettuce on salad plates.
2. Layer remaining ingredients on top of lettuce in the order given with the crushed chips on top.

Summer Meatballs And Yellow Squash Recipe

Ingredients

• 2 cups orzo
• 1 tsp olive oil
• 1 small onion
• 1 bag frozen meatballs (about 40 meatballs, 1 1/4lbs)
• 1 T bottled minced garlic
• 2 cans (14.5 oz each) Italian-style stewed tomatoes
• 1 small can (8oz) Italian-style tomato sauce
• 1 T dried oregano
• 2 medium yellow squash (or a 10-oz pkg of frozen yellow squash, thawed and well drained)
• 1 can (14-oz) artichoke hearts packed in water
• 1 can (3.8-oz) pitted sliced black olives
• black pepper to taste
• 1/4 cup crumbled feta cheese

Instructions

1. Boil water (Or use a combination of water & chicken broth for extra flavor) and cook orzo until tender, 7 or 8 minutes.
2. Meanwhile, heat the oil in a Dutch oven or soup pot over medium-low heat.
3. Peel and coarsely chop the onion, adding it to the pot as you chop. Cook until soft, about 3 minutes.
4. While the onion cooks, place the meatballs in a microwave-safe dish and microwave 2 minutes on high, to begin defrosting.
5. Add the garlic to the pot and continue to cook, stirring, 1 minute more.
6. Raise the heat to medium.
7. Add the stewed tomatoes, tomato sauce, and oregano. Stir to mix and let cook while you slice the squash into 1/8-inch circles.
8. Add the squash and partially-defrosted meatballs to the pot and stir to coat with sauce.
9. Raise the heat to high, cover, and bring the mixture to a boil.
10. Drain the artichokes and coarsely chop.
11. Drain the olives and add them, along with the artichokes, to the pot. Let boil about 5 minutes to blend the flavors, stirring occasionally to keep it from sticking.
12. Drain the orzo, season to taste with black pepper (& maybe a little lemon zest), and ladle onto serving plates. Top with meatballs and sauce, and serve garnished with feta.

Summer Fruit Pizza

Ingredients

• 1/2 c Raspberries
• 3 1/2 tb Sugar
• 1/2 c Blackberries or blueberries
• 2 c All purpose flour
• 3/4 c Cold milk
• 1 tb Baking Powder
• 1/2 c Small strawberries; halved
• 1 ts Ground ginger
• 1/2 Recipe of Biscuit Dough
• 1 c Heavy cream
• 1/2 ts Salt
• 2 Stick (4 oz) cold; unsalted
• 2 tb Unsalted butter; melted
• 1 sm Plum; pitted and sliced 1/4
• 1/2 Peach; pitted and sliced 1/4

Instructions

1. A co-worker was cleaning out her desk and uncovered an old issue of Food and Wine magazine--its so old, that all the recipes are new to her! Since I havent posted anything for quite a while, I thought I share the fruit of her bounty with you. The only problem with this recipe is that it requires the oven and one minute in the broiler. It is so hot here, that I dont want anything to do with my oven! The biscuit dough is also used for a cobbler, Strawberry Spiral Pie, and Cinnamon Crunch Shortcakes in the same issue. If anyone wants these other fruit recipes, just holler! 1. Preheat oven to 450. On a lightly floured surface, roll out the Biscuit Dough into a 9-inch round; do not roll any larger. Fold in half and transfer to a heavy ungreased baking sheet. Unfold the dough and smooth the edges. 2. Using a pastry brush, lightly coat the dough with some of the melted butter. Arrange the fruit in a decorative overlapping pattern all the way to the edge of the dough, fanning the slices and clustering the berries. Dab the fruit with the remaining melted butter. Sprinkle 2 1/2 T of the sugar over the fruit. 3. Bake the pizza for 20 minutes or until the bottom is golden brown. Remove the pizza from the oven and turn on the broiler. Sprinkle the remaining 1 T of sugar over the fruit. Broil for about 1 minute, watching carefully, until the fruit begins to bubble and brown. Slide the pizza onto a rack to cool slightly. Serve warm with Ginger Whipped Cream. Ginger Whipped Cream: In a medium bowl, combine all the ingredients and beat until soft peaks form. Refrigerate until ready to use. This recipe will keep, tightly covered, overnight. Re- whip briefly before using. Biscuit Dough: 1. In a food processor, pulse the flour, baking powder and salt until mixed. Add the butter and pulse until, the mixture resembles coarse meal with particles the size of peas and lentils. 2. Drizzle the milk evenly over the dry ingredients and pulse a few times, just until incorporated and the dough forms small clumps. 3. Turn out the dough onto a work surface and knead once or twice to gather it into a mass; do not over work the dough. Gently pat the dough into a disk or rectangle, as needed. The dough can be made up to 2 hours ahead; wrap tightly and refrigerate. Posted to EAT-L Digest by Stephanie A Miles on Sep 4, 1997

Sweet/Tangy Onion, Portabella & Mozzarella Baked Stacks

Ingredients

• 2 large onions, medium slices (not too thin, you want the slices to stay together close to 1/2-inch thick, you want 8 slices)
• 8 slices fresh mozzarella cheese (fresh is key for this)
• 2 large portabella mushrooms, thick sliced (4 slices per mushroom)
• 1/2 cup italian dried breadcrumbs
• 1/4 cup fresh basil, rough chopped
• 1/4 cup parmesan cheese
• pepper
• 1/4 cup balsamic vinegar
• 1/4 cup honey
• 1/2 cup olive oil
• 1/2 teaspoon italian seasoning
• 1 teaspoon minced garlic
• 1 pinch salt
• 1 pinch pepper

Instructions

1. Marinade -- In a 13x9 pan, mix the olive oil, vinegar, honey, garlic, Italian seasoning, salt and pepper.
2. Vegetables -- Just add the vegetables to the marinade, flip each piece over so it gets marinade on each side. Just cover and set to the side. Room temp suggested. Marinade at least 30 minutes up to 2 hours.
3. Roast -- Transfer the onion slices (keep them whole) and the mushrooms to a baking sheet lined with parchment paper. Season with pepper, and bake in at 400 degree oven for about 15 minutes until they begin to get golden brown. Don't throw out that marinade -- we are using it to drizzle over the vegetables at the end.
4. Key an eye on them, the mushrooms will get done probably a few minutes before the onions. You want them both tender but not falling apart. If the mushrooms get done early, just take them out and set them off until the onions are done. They cook pretty close in time, but just watch them.
5. Filling and Cheese -- As the vegetables cook, add to a small bowl the bread crumbs and parmesan and set to the side. Then slice up your mozzarella. TIP: Use dental floss to cut fresh mozzarella, makes it very very easy and nothing to clean, just toss the dental floss.
6. Finish the Stacks -- By now your onions and mushrooms should be done. Top each onion slice with a spoon of the parmesan bread crumb mixture. Then top with a slice of the portabello. If it doesn't fit and is too big, just cut the mushroom in half and then put the two slices on top of the onion, no problem. Top the onion and mushroom with the fresh mozzarella slice.
7. Broil -- Put the stacks back in the oven on broil, on the middle shelf just to melt the cheese. It will only take a minute or two.
8. Serve -- Just top each stack with a drizzle of the reserved balsamic vinaigrette (marinade) and fresh basil. ENJOY!

Easy Chicken and Dumplings

Ingredients

• 32 oz Chicken broth
• 2 cans Chicken breast
• 1 can Cream of Chicken Soup
• 1/4 teaspoon Poultry Seasoning
• 1 can Buttermilk Biscuits (if you can find the ones without corn syrup they taste better)
• 3 Carrots diced
• 3 Celery diced
• 1/4 Chipotle Powder (optional if you want some heat)

Instructions

1. 1. Bring first 4 ingredients to a boil in a Dutch oven over medium-high heat. Cover, reduce heat to low, and simmer, stirring occasionally, 5 minutes. Increase heat to medium-high; return to a low boil.
2. 2. Place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.
3. 3. Drop strips, 1 at a time, into boiling broth mixture. Add carrots and celery. Cover, reduce heat to low, and simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking.

Summer Feta Burger With Gourmet Cheese Spread

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 garlic clove, minced
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh dill
• 2 tablespoons extra virgin olive oil
• 1 garlic clove, minced
• 1 red onion, minced
• 2 lbs lb ground beef (lean or extra lean)
• 1/4 lb ground pork sausage
• 1 1/2 cups crumbled feta
• 1/4 cup red wine (or unsalted beef broth)
• 1 egg
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 1 large heirloom tomato, sliced
• 1 medium red onion, sliced
• 8 leaves green leaf lettuce leaves
• 2 cooked bacon, slices per burger (optional)
• 8 kaiser rolls, split

Instructions

1. In a medium bowl, combine cream cheese, 1 clove minced garlic, basil, and dill. Cover and set aside.
2. Heat the olive oil in a medium skillet over medium heat and cook 1 clove minced garlic and onion for 4 to 6 minutes, or until translucent. Remove from heat and allow to cool.
3. Preheat an outdoor grill for high heat and lightly oil grate.
4. While the grill is heating, gently mix together the cooked garlic and onion, ground beef, pork sausage, feta cheese, red wine (or broth), egg, salt, and pepper in a large bowl. Do not over work the meat mixture. Divide into 8 equal parts and form into patties.
5. Grill patties on preheated grill for 5 to 10 minutes per side, until well done. Toast the split buns on the grill for 1 to 2 minutes. Assemble the burgers by spreading 1 1/2 tablespoon of the cheese and herb spread to both the top and bottom of each roll. Place patties on the bottom half of the rolls and stack a slice of tomato, sliced red onion, and a leaf of lettuce on each burger. Add the roll tops and serve.

Greek Chicken and Barley Salad

Ingredients

• 12 oz Chicken breasts boneless and skinless
• 1/8 tsp Kosher Salt
• 1 tsp Extra virgin olive oil
• 4 cups Low sodium chicken broth
• 1 cup pearl barley uncooked
• 2 cups cucumber, English cubed
• 1 cup grape tomatoes halved
• 1/2 cup yellow bell pepper cubed
• 1/3 cup reduced fat feta cheese crumbled
• 1/4 cup kalamata olives pitted and chopped
• 3 tablespoons Extra virgin olive oil
• 1 tsp lemon rind
• 2 tablespoons Fresh lemon juice
• 1 tablespoon Fresh basil minced
• 1 teaspoon fresh thyme minced
• 1 teaspoon Red wine vinegar
• 1/2 teaspoon kosher salt
• 3 cloves garlic minced

Instructions

1. For Salad:
2. Sprinkle chicken with 1/8 teaspoon salt. Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Add 1 cup broth; cover, reduce heat, and simmer 10 minutes or until done. Cool; shred chicken. Discard broth.
3. Bring 3 cups broth to a boil in a large saucepan; add barley. Cover, reduce heat, and simmer 35 minutes or until liquid is absorbed. Fluff with a fork. Cool. Combine chicken, barley, cucumber, tomatoes, bell pepper, feta, and olives in a large bowl.
4. For Dressing:
5. Combine 3 tablespoons oil, rind, and remaining ingredients (lemon juice, basil, thyme, red wine vinegar, salt and garlic cloves); stir well. Add to barley mixture; toss well. Cover and chill.
6. Makes 8 servings, 1 cup each.

Creole Spaghetti Bake

Ingredients

• 2 cups spaghetti (broken in half)
• 2 -3 tablespoons oil
• 4 -6 slices bacon, diced
• 1 small onion, chopped
• 1 small green bell pepper, chopped
• 3 -4 fresh minced garlic cloves (optional)
• 1 (8 ounce) can Italian-style tomato sauce (Hunt's is good)
• 1 (10 1/2 ounce) can condensed tomato soup, undiluted
• 1 (4 ounce) can mushrooms, drained
• 1 -1 1/2 cup cooked cubed ham (I prefer ham) or 1 -1 1/2 cup cooked chicken (I prefer ham)
• salt and pepper
• 1 (12 ounce) can whole kernel corn, drained
• 2 -3 tablespoons grated parmesan cheese (optional)
• 8 ounces shredded cheddar cheese (or more if desired)

Instructions

1. Set oven to 350 degrees.
2. Grease a 2-quart casserole dish.
3. Cook spaghetti until firm-tender (don't overcook); drain, and toss with 2-3 Tbsp oil (this is so the spaghetti won't stick together).
4. In a frypan, saute the bacon, onion and green pepper till the bacon is almost crisp, add in the chopped garlic, cook for 2 minutes.
5. Add in the tomato sauce, tomato soup (undiluted) mushrooms and cooked ham or chicken (if using), add in salt and pepper to taste, stir to combine.
6. Add in the corn to the cooked spaghetti; toss.
7. Then add in the tomato sauce mixture; mix well to combine with the spaghetti.
8. Transfer the mixture to a greased casserole dish.
9. Sprinkle with Parmesan cheese, then sprinkle with grated cheddar cheese.
10. Bake for 25-30 minutes, or until bubbly.

Incredible BBQ Grilled Vegetables - marinated!

Ingredients

• 2 red capsicum/bell peppers
• 2 yellow capsicum/bell peppers
• 2 red onions
• 1 eggplant (, halved lengthwise, then 1.25cm/ 0.5" thick semi circles)
• 2 zucchini (, 0.7cm / 1/3" thick slices on diagonal)
• 2 bunches asparagus (, ends trimmed)
• 200g/ 7oz button mushrooms
• 1/4 cup (65ml) extra virgin olive oil
• 1 tsp each salt and pepper
• 3 cloves garlic (, minced)
• 1/4 cup parsley (, roughly chopped (or chives))
• 1/3 cup (85ml) lemon juice
• 1/3 cup (85ml) extra virgin olive oil
• 2 tsp white sugar
• 2 garlic cloves (, minced)
• 1/2 tsp each salt and pepper
• 1/2 tsp each dried basil, parsley, oregano, thyme ((Note 2))
• 1/2 - 1 tsp chilli flakes ((adjust spice to taste, Note 3))

Instructions

1. Marinade:
2. Place ingredients in a jar and shake well. Set aside 10 minutes+.
3. Cutting Vegetables (see video):
4. Keep pieces large for easy handling on the BBQ (so you don't have to turn hundreds of pieces!) and so they don't fall through the grills.
5. Capsicum/bell peppers - cut the "walls" off, then cut each each on the diagonal into fairly large pieces.
6. Onion (Note 4) - keep the root end (hairy end!) in tact. Peel, cut in half, then cut into wedges through the root end.
7. Grilling/Roasting Vegetables:
8. Brush BBQ grills lightly with oil, then preheat to high. Or oven 250°C/480°F.
9. Place vegetables in a very large bowl or use a big tray. Drizzle with oil, sprinkle with salt, pepper and garlic. Toss with hands (there is no better way!).
10. Place on BBQ and cook until tender crisp with charred edges - cook times below. Then remove into large bowl.
11. Cook times:
12. Asparagus, zucchini - grill 2 min each side. (Oven - 10 min, no flipping)
13. Capsicum, mushroom, onion - grill 3 min each side (oven 15 min, flip at 10 min)
14. Eggplant - grill 4 min each side. Jab in middle to ensure soft but not soggy! (oven 18 min)
15. Marinating:
16. While vegetables are still hot, drizzle over Dressing and toss.
17. Set aside 10 minutes+ before serving, sprinkled with parsley. See in post for serving ideas.

Mexican Breakfast Casserole

Ingredients

• 6 poblano chile peppers about 1 1/2 pounds
• 1 teaspoon unsalted butter
• 1 1/2 pounds Mexican chorizo or other hot sausage, removed from casings and crumbled
• 1 cup chopped yellow onions
• 1/2 cup chopped red bell peppers
• 4 teaspoons minced garlic
• 4 teaspoons chili powder
• 5 corn tortillas quartered
• 10 large eggs
• 3 cups half-and-half
• 1/2 teaspoon hot red pepper sauce
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup chopped green onions green tops only
• 1/4 cup chopped fresh cilantro
• 1 1/2 cups grated pepper jack
• 1 1/2 cups grated medium cheddar
• Sour Cream
• Picante Sauce

Instructions

1. Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and remove the seeds and the stems.
2. Butter a 9 by 13-inch baking dish. Spread the chiles in a flat layer across the bottom of the dish.
3. In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned. Add the onions and bell peppers, and cook, stirring, for 4 minutes. Add the garlic and chili powder, and cook, stirring, for 1 minute. Remove from the heat.
4. In a large bowl, whisk the eggs and half-and-half with the hot sauce, salt and black pepper.
5. In another bowl, combine the green onions, cilantro, jack, and cheddar, and mix well.
6. Spoon 1/3 of the sausage mixture over the chiles in the dish, top with 1/3 of the tortilla quarters, and 1/3 of the cheese mixture. Repeat layering, ending with a cheese layer. Pour the egg mixture over the ingredients. Let rest, covered, in the refrigerator for at least 6 hours, or overnight.
7. Preheat the oven to 350 degrees F.
8. Bake until bubbly and golden brown, and a knife inserted into the custard comes out clean, about 1 hour and 10 minutes to 1 hour and 15 minutes. Remove from the oven and let rest 10 minutes before serving. Serve with sour cream and picante sauce.

Cheap and Healthy Meals

Ingredients

• 1 dozen eggs ($4)
• 1/2 (120ml) cup milk (($1)
• Cooked vegetables of choice (about 1 cup total) ($4)
• 1 cup grated cheese(120g) (3/4 inside the rest of the 1/4 on top (2.75)
• 2 Tbsp (24g) butter $.50)
• Salt and pepper to taste
• 12 oz chorizo (3 dollars)
• 3/4 tsp (2g) red pepper flakes .10 cents
• 4 cloves garlic toasted .20 cents
• 1/2 cup (120ml) water
• 2 cans white navy beans (2.50)
• 3 cups 75g baby spinach 2.00
• 17.6 oz (500g) Container crushed tomatoes 2.75
• Bread (4.00)
• 1lb spaghetti ($1.50)
• Salt to taste
• 1/4 cup plus 2 tablespoons olive oil ($3.00)
• 4 cloves garlic (.20 cents)
• 1/2 teaspoon (1g)crushed red pepper flakes (.10 cents)
• 1/4 cup (10g)finely chopped parsley ($1.00)

Instructions

1. In a large bowl, add the eggs, salt and pepper, and while whisking, stream in whole milk.
2. In a 10” nonstick pan, melt butter over medium heat and once bubbling pour in the eggs. Stir and cook
3. Once the eggs begin to pull from the bottom, add in grated cheese, and cooked vegetables of choice. Mix until evenly distributed.
4. Place into a 350F oven for 25 minutes.
5. Let cool before serving.
6. In a medium size pot, cook chorizo over medium heat until it starts to brown.
7. Add in red pepper flakes, and sliced garlic. Whisk together. Cook until fragrant.
8. Add water and cook until homogenous before adding crushed tomatoes. Season with salt and pepper to taste. Stir and simmer for 10 minutes.
9. Add in baby spinach and let wilt then add in white navy beans.
10. Stir and let everything sit until evenly cooked through.
11. Toast a piece of bread, spread on some butter and top with beans.
12. Serve.
13. In a medium skillet, add in chicken breasts on top of herbs, sliced orange, and garlic. Drizzle with oil. Season with salt and pepper.
14. Set in a 475F oven for 25-35 minutes or until an internal temperature of 165F.
15. For the pasta, fill a pot with water, season with salt, and bring to a boil.
16. Add in the spaghetti and cook until done. Reserve some pasta water before draining.
17. In a medium oiled skillet, and once hot turn the heat off and add the chopped garlic and crushed red pepper flakes. Swirl around until fragrant.
18. Add pasta to the pan and toss thoroughly to coat.
19. Add in the pasta water and toss thoroughly once more.
20. Adjust salt levels and add chopped parsley. Mix to combine.
21. Serve on a plate with chicken and optional roasted vegetables.

Taco Salad Picnic Buffet

Ingredients

• (See separate recipe)
• Low-fat tortilla chips
• 1 tb Extra-Virgin Olive Oil
• 1 2/3 c Cooked black beans; drained
• Thinly sliced green onions
• 1 ts Ground coriander
• Diced red onions
• Diced tomatoes
• 1 ts Chili powder
• Chopped ripe olives
• Green Onion Guacamole
• 2 lg Garlic minced
• Chopped fresh broccoli
• 1 ts Ground cumin
• 1 2/3 c Cooked red kidney beans;
• Thinly sliced celery
• 1 lg Carrot; cut into pieces
• Coarsely shredded lettuce
• 1/4 ts Dried oregano; crumbled
• (or 15-oz. can)
• 14 1/2 oz Canned Mexican-style stewed
• Chopped fresh cauliflower
• (or 15-oz. can)
• Salsa
• 1 sm Onion; quartered

Instructions

1. Makes 4 servings Arrange chips and toppings on the table and let everyone choose their own. The combination of hot, cooked chili and cold, crunchy vegetables heightens the appeal of this salad. Place the carrot in a food processor and process until coarsely chopped. Add onion and continue to process until vegetables are finely chopped. Heat oil in a medium saucepan over medium heat. Add carrot mixture and cook, stirring often, until mixture is slightly tender, about 3 to 4 minutes. Add garlic and cook, stirring, 1 minute. Add chili powder, cumin, coriander and oregano and stir until well combined. Puree stewed tomatoes in a blender or food processor. Add to pan with beans and stir to combine. Bring to a boil and stir. Reduce heat, cover and simmer 10 minutes, stirring occasionally. To assemble salads, have guests line soup-size bowls with tortilla chips and spoon on hot bean chili, then select desired toppings. Variation: Instead of the combination here, you can substitute your favorite chili. Per serving: 244 Calories (kcal); 5g Total Fat; (16% calories from fat); 14g Protein; 39g Carbohydrate; 0mg Cholesterol; 17mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: The No-Tofu Vegetarian Cookbook, page 166 Converted by MM_Buster v2.0n.

Summer Rolls Recipe

Ingredients

• 1 oz cellophane noodles
• 1 lb extra lean ground turkey breast
• 2 large egg whites, lightly beaten
• 1 cup chopped scallions
• 1/2 cup chopped shiitake mushroom caps
• 1 tsp fish sauce
• 1 tsp oyster sauce
• 1 tsp sugar
• 1/4 tsp black pepper
• 2 tsp canola oil
• 1/2 each red and green bell pepper, cored, seeded and cut into thin strips
• 9 sheets (8 inches each) rice paper (found in grocery stores' Asian section)
• 1 cup drained canned mung bean sprouts

Instructions

1. Boil noodles in salted water for 3 minutes; drain; set aside. Combine turkey, egg whites, scallions, mushrooms, fish sauce, oyster sauce, sugar and black pepper in a bowl. Heat oil in a large skillet over medium-high heat; cook turkey mixture, stirring, until dry and crumbly, about 7 minutes. Remove from heat. Push meat to one side; place pepper strips in pan. Fill a bowl with warm water. Soak 1 piece rice paper until pliable, but not entirely soft, 10 to 15 seconds. Lay flat on a cutting board. Place 2 bell pepper strips across wrapper 2 inches from bottom. On top of strips, layer 1/2 cup turkey mixture, 1/8 of mung beans, 1/8 of noodles and 1/8 of pepper strips to form a log-shaped pile. Fold bottom edge of wrapper up and sides in against filling. Roll up to top edge. Repeat with remaining ingredients. Cut in half on bias.

Summer Bread Salad

Ingredients

• 1 tb Minced lemon zest
• 1 sm Red onion; thinly sliced and
• ; chopped
• ; into coarse
• ; separated into
• ; rings
• 1 md Garlic minced
• ; chopped (peeling
• ; yellow, or orange),
• ; chiffonade
• 1/2 ts Salt
• ; unnecessary unless
• 1 c Finely chopped fresh fennel
• 3 tb Red wine vinegar
• 2 md Tomatoes; seeded and
• 2 tb Shallots minced
• ; cored and coarsely
• 1/2 c olive oil
• ; peel is bitter)
• ; chopped
• 1/2 c Packed fresh basil leaves;
• 2 md Bell peppers; (red, green,
• 3 c Croutons; (1/2-inch)
• Freshly ground pepper to
• 1 md Cucumber; seeded and
• 1/2 c Small imported black olives;

Instructions

1. In a large bowl, use a fork to mix together shallots, lemon zest, garlic, and salt, mashing ingredients to release their essence. Add oil, vinegar, and black pepper; whisk to combine. Add cucumber, fennel, bell pepper, tomato, and basil; toss to combine with dressing. Add croutons; toss again. Let stand at room temperature (unless its over 70 degrees) for 30 minutes before serving. Garnish with onion rings and olives. Makes 6 to 8 servings. Sharon Tyler Herbst is the author of a new book, The Food Lovers Tiptionary (William Morrow and Company, Incup, copyright 1994 by Sharon Tyler Herbst). NOTES : This is a great salad for company because all the components can be prepared well in advance and combined 30 minutes before serving. If you make your own croutons, cut the bread into 3/4-inch chunks. Theyll shrink during baking. Recipe by: Good Morning America

Slow Cooker Clam Chowder

Ingredients

• 1 Ib beef or chicken
• 5 cans (10.75 ounces ea) condensed reduced-fat cream of p
• 2 tbsp tbsp oil
• 2 cans (12 ounces ea) evaporated skimmed milk
• 2 can (10 ounces ea) whole baby clams rinsed and drained
• 1 yellow onion diced
• 1 tsp adobo (or maggi)
• 1 can (about 15 ounces) cream style corn
• 2 cans (4 ounces ea) tiny shrimp rinsed and drained
• 1 habanero pepper diced (reduce seeds if you don't want it too hot)
• 1 tsp black pepper
• 3/4 cup crisp-cooked and crumbled bacon (approx 1/2 pound)
• 1 tsp thyme
• 1 tbsp curry (preferably West Indian variety not Indian, which is too sweet)
• 1 tsp minced garlic (optional)
• 3 tbsp smooth no sugar no salt, natural peanut butter
• 3-4 cups of water

Instructions

1. Combined all ingredients in a 4 quart slow cooker. Cover, cook on LOW 3 to 4 hours, stirring occasionally. Pepper to taste.

Summer Salsa

Ingredients

• 4 large Tomato
• 2 Jalapeno peppers
• 1 bunch Sylantro
• 3 cloves Garlic
• 1 tablespoon Salt
• 1 White onion
• 2 tablespoon olive oil

Instructions

1. 1) In a large pot add your Oil, Tomatos, and Jalapenos and cook on high turning every 3 minites until slightly tender (Approx 5 min for the peppers and 10-15 min for the Tomatos)
2. 2) In a food processor combine your Sylantro, Garlic, Salt and Onion. Process until ingredients are only slightly chunky.
3. 3) Remove the Tomatos from the pot and cut them in half before placing them inthe food processor.
4. 4) Process until you are pleased with the consistency
5. 5) Chill for 4-6 hours

Chicken and Red Potatoes

Ingredients

• 3 tablespoon All purpose flour
• 4 boneless skinless chicken breast halves 6 ounces each
• 2 tablespoon olive oil
• 4 medium red potatoes cut into wedges
• 2` cups `fresh baby carrots halved lengthwise
• 1 can (4oz) mushroom steams and pieces drained
• 4 canned whole green chilies cut into 1/2 inch slices
• 1 can (10 3/4oz) condensed cream of onion soup undiluted
• 1/4 cup 2% Milk
• 1/2 teaspoon chicken seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon Dried rosemary crushed
• 1/4 teaspoon pepper

Instructions

1. 1. Place flour in a large resealable plastic bag. Add chicken one piece at a time; shake to coat. In a skillet, brown chicken in oil on both sides.
2. 2. Meanwhile, place the potatoes, carrots, mushrooms and chilies in a greased slow cooker. In a small bowl combine the remaining ingredients. Pour half of the soup mixture over veggies.
3. 3. Transfer chicken to crock pot; top with remaining soup mixture. Cover and cook on low for 3 1/2 to 4 hours or until chicken is tender.

Summer Garden Chili Bowls

Ingredients

• 1 (15-oz.) can Hormel Chili with Beans
• 1 ear fresh corn, husks removed
• 1 small zucchini, cut lengthwise into 1/4-in.-thick slabs
• 1 tablespoon olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 (15-oz.) can black beans, drained and rinsed
• 1 ripe avocado, sliced
• 1 small red bell pepper, diced
• ¼ cup thinly sliced scallions
• ¼ cup torn fresh cilantro
• ¼ cup crumbled queso fresco (fresh Mexican cheese)
• 1 cup corn chips
• Lime wedges

Instructions

1. Heat chili according to package directions. Keep warm.
2. Preheat grill to high (450°F to 550°F) or grill pan over high. Rub corn and zucchini evenly with oil; sprinkle with salt and pepper. Grill corn and zucchini, uncovered, turning often, until corn is charred and zucchini is tender-crisp and charred, 4 to 5 minutes. Transfer to a plate, and let stand until cool enough to handle. Cut corn kernels from cob; discard cob. Roughly chop zucchini.
3. Divide chili evenly between 2 shallow bowls. Top each evenly with corn, zucchini, black beans, avocado, bell pepper, scallions, cilantro, queso fresco, and chips. Garnish with lime wedges.

Summer Garden Stir Fry

Ingredients

• 2 chicken breasts
• 1 tablespoon vegetable oil
• 1 small vidalia onion, sliced
• 1 red bell pepper, julienned
• 1 green bell pepper, julienned
• 2 small yellow squash, sliced
• 1 garlic clove, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano or 1 teaspoon parsley
• 1 cup tomato juice

Instructions

1. Cut chicken into strips, and season with salt and pepper. Heat oil in skillet, and add chicken, browning on all sides. Remove, and set aside. Add onions and peppers; saute until softened. Add squash and garlic; saute another few minutes. Season vegetables with salt and pepper to taste. Add herbs, tomato juice, and browned chicken. Cook until heated through. Serve over rice.

Cowboy Meatballs (Boy Scout Dinners)

Ingredients

• 1 pound ground beef
• 1/2 cup cooked rice
• 5 red potatoes
• 1 large onion
• 3 carrots
• 1 cup fresh sliced mushrooms
• 1/4 cup butter
• 1 tablespoon worcestershire sauce
• 2 cloves minced garlic
• 1 sprig fresh rosemary chopped or 1 teaspoon dried rosemary
• kosher salt
• pepper
• ====Homemade BBQ Sauce====
• *you can use store bought BBQ sauce if you want I love Sweet Baby Ray’s.
• 8 oz can tomato sauce
• 1/2 can tomato paste (3 oz)
• 1/2 cup brown sugar
• spicy mustard to taste
• pepper
• heavy duty tin foil (or double up regular)
• parchment paper

Instructions

1. Wash and partly peel the potatoes. Half, then fourth them, making them bite sized. Par boil them for about 4 minutes, just so a fork can poke into them, but still firm. This will help them cook quicker in the foil.
2. Cut up onions and carrots. Separate potatoes, onions, mushrooms and carrots into their own bowls. Set aside.
3. Mix in a large bowl worcestershire sauce, garlic, and a few shakes of salt and pepper. Add ground beef and cooked rice, combine with hands. Roll mixture into about 1.5"-2" meatballs. Be careful not to pack the meatballs too firm, because if you do, the meatballs will dry out and be tough. This will make about 5-6 meatballs, depending on how big you make them.
4. Make the BBQ sauce by combining all of the ingredients together.
5. Mix together softened (not melted!) butter and rosemary with a spoon.
6. Now it’s time to assemble! Tear off about 24" of tin foil, and just about the same amount of parchment paper. The parchment paper helps the food not stick to the foil.
7. Lay the parchment paper inside the tin foil, and put the onions, carrots, potatoes and mushrooms on top of the parchment paper. Add the meatballs, and spoon on a couple tablespoons of BBQ sauce, then top the whole thing off with a few dollops of rosemary butter! Sprinkle generously with salt.
8. Fold up the foil, making sure it’s completely sealed around all the edges so no steam can escape.
9. When you are ready to cook your tin foil dinners, make sure the coals and fire are really hot! You don’t want to place your dinners directly in the flames, but off to the side in a nice hot nook, with possibly some hot coals on top. After about 30-40 minutes open them up to check and see if the meat is done. If it is, great! Of not, try ten more minutes!
10. Serve with the extra BBQ sauce.

Blue Ball Chili

Ingredients

• 3 pounds Ground beef
• 2 1/4 pounds Ground pork
• 3 14-oz cans tomatoes Whole peeled, finely chopped
• 1 tablespoon Cumin
• 1/2 cup Chili powder
• 3 Bay leaf
• 6 tablespoon Dark tequila
• 6 tablespoon Dark beer
• 6 cans (15 oz) Tomato sauce
• 6 tablespoon Tomato paste
• 1 1/2 teaspoon Oregano
• 1/4 teaspoon Cinnamon
• 1 1/2 squares Semisweet chocolate
• 1/2 cup Vegetable oil
• 3 ribs Celery diced
• 4 Yellow onions minced
• 14 cloves Garlic minced
• 3 Jalapeno peppers diced
• 12 ounce Medium hot chilis diced
• 3 tablespoon Cilantro minced

Instructions

1. Heat oil. Add celery, onions, garlic, peppers, chili and cilantro and saute 15 min. `
2. In another skillet, saute beef and pork. Drain meat in paper towel. Mince finely with a cleaver. Combine all ingredients. Simmer at least 2 hours.

Pellet Grill Summer Vegetables with Burrata

Ingredients

• Hickory hardwood pellets
• ½ cup white balsamic vinegar
• ¼ cup finely chopped shallot (from 1 shallot)
• 1 ½ tablespoons Dijon mustard
• 1 tablespoon honey
• 1 tablespoon chopped fresh thyme
• 1 ½ teaspoons kosher salt
• 1 cup olive oil
• 1 large eggplant, cut into 1/2-in.-thick rounds
• 2 zucchini (about 12 oz.), cut into 1/2-in.-thick planks
• 2 yellow squash (about 12 oz.), cut into 1/2-in.-thick planks
• 3 portobello mushroom caps, gills removed, caps halved
• 1 pint multicolored cherry tomatoes
• 8 ounces burrata cheese
• 1 cup small fresh basil leaves

Instructions

1. Fill a pellet container to an electric pellet grill with hardwood pellets according to manufacturer's instructions. Set temperature to HIGH (450°F), close lid, and preheat pellet grill 10 to 15 minutes.
2. Stir together vinegar, shallot, mustard, honey, thyme, and salt in a large bowl. Slowly whisk in olive oil until well combined. Reserve 1/4 cup vinaigrette.
3. Add eggplant, zucchini, yellow squash, and portobellos to remaining vinaigrette in bowl, and toss together. Place vegetables on grill grate, close lid, and grill until lightly charred, 4 to 5 minutes per side. Remove from grill, and set aside.
4. Toss together tomatoes and reserved 1/4 cup vinaigrette in a large cast-iron or other heatproof skillet. Place skillet on grill grate, close lid, and grill until skins burst and juices begin to release, 12 to 15 minutes.
5. Place eggplant mixture on a large platter. Top with tomatoes and juices from skillet. Tear burrata into pieces, and scatter over vegetables; top with basil leaves just before serving.

Baked Stuffed Tomatoes Topped With Mashed Potato

Ingredients

• 4 large firm ripe tomatoes
• 2 large white potatoes, peeled and cubed
• 2 tablespoons butter or 2 tablespoons margarine
• 2 tablespoons low-fat mayonnaise
• 1/4 cup low-fat milk, warmed
• salt and pepper
• 1/2 lb 90% lean ground beef
• 1/4 cup carrot, finely minced
• 1/3 cup white onion, minced
• 2 -4 garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 teaspoon balsamic vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/8-1/4 teaspoon red pepper flakes
• 1 tablespoon butter, melted
• 1 tablespoon pecorino romano cheese
• scallion
• fresh basil

Instructions

1. Mashed Potatoes:.
2. Boil potatoes in salted water till tender.
3. Drain and mash with the butter, mayonnaise and milk. Season with salt and pepper.
4. Set aside.
5. Prepare Tomatoes:.
6. Cut tops off of tomatoes. Save lids as a garnish. Scoop out insides of tomatoes, leaving outer layer intact. Discard seeds, and dice pulp for use in filling.
7. Sprinkle inside of tomatoes with salt, and invert onto paper towel to drain. Let sit inverted while you prepare filling, at least 20 minutes.
8. Pre heat oven to 350 degrees Fahrenheit.
9. Prepare filling:.
10. Over high heat brown beef, carrots, onions, garlic and cook until golden brown, 8-10 minutes. Stirring often.
11. Add the diced tomatoes that were set aside, salt, balsamic vinegar, pepper, oregano, and basil and stir in cook 2 more minutes. Add 1/2 cup of the mashed potatoes to the meat mixture and mix in, using as a binder.
12. Stuff each of the hollowed, tomatoes with 1/4 of the filling, mound 1/4 of the mashed potatoes on the meat filling. Fork the potatoes so they have a texture: pour evenly the butter on each: then sprinkling the cheese.
13. Place on parchment paper in a baking dish.
14. Bake for 20 minutes until hot and then broil tops just to brown.
15. Garnish by placing un-baked tomato top "lids" back on tomatoes at a slight angle, garnish with fresh basil or green onions.

Summer veg tostadas

Ingredients

• 4 mini tortillas
• 4 tsp vegetable oil
• 1 courgette, halved lengthways, quartered then cut into 3cm chunks
• 198g can sweetcorn, drained
• ½ tsp smoked paprika
• 80g cherry tomatoes, halved
• 2 spring onions, trimmed and finely sliced
• 250g frozen peas, defrosted
• 1 garlic clove, peeled
• 2 mint sprigs, leaves picked and roughly chopped, plus extra to serve
• small handful of coriander, roughly chopped
• 2 limes, 1 juiced, 1 cut into wedges to serve
• 80g natural yogurt

Instructions

1. Heat the oven to 200C/180C fan/ gas 6. Brush the tortillas with 2 tsp of the oil and arrange on two baking trays. Lightly season. Bake for 5 mins, then turn over, rotate the trays and cook for a further 3 mins until crisp and golden. Remove from the oven and set aside to cool.
2. Meanwhile, heat 1 tsp of the oil in a large frying pan over a medium- high heat. Add the courgette and sweetcorn and cook, stirring a couple of times until they start to colour at the edges, about 6-8 mins. Add the smoked paprika and cook for a further minute. Set aside to cool slightly before tossing in the tomatoes and spring onions, then some seasoning to taste.
3. Put the peas, garlic, mint, most of the coriander, the lime juice and remaining oil in a mini food processor with some seasoning and pulse until you have a guacamole-like consistency. Add a splash of water if it’s too thick.
4. To serve, spread each tortilla with the pea dip and top with the veg. Garnish with the remaining coriander and a dollop of yogurt. Serve with lime wedges on the side for squeezing over.

Summer Pasta Salad

Ingredients

• 3 cups (300 grams) dry pasta, such as fusilli or rotini
• 1 pint (300 grams) cherry tomatoes, halved
• 1/2 large cucumber, diced
• 1/2 red onion, diced
• 1/2 cup (60 grams) black olives, sliced
• 1/3 cup (50g) sunflower seeds, toasted
• 1/2 cup (70 grams) feta cheese, crumbled
• 1/4 cup (15 grams) fresh parsley, chopped
• 2 tbsp (30 ml) red wine vinegar (or lemon juice)
• 1/4 cup (60 ml) extra virgin olive oil
• 1 tablespoon (15 ml) honey
• 1 teaspoon (5 grams) Dijon mustard
• 1/2 teaspoon (2.5 grams) salt
• 1/4 teaspoon (1 gram) black pepper

Instructions

1. Cook the pasta according to the package instructions until it is al dente.
2. In the meantime, prepare the dressing. Whisk together the red wine vinegar, olive oil, honey, Dijon mustard, salt, and black pepper in a small bowl.
3. Drain the pasta, transfer it to a large bowl and mix with half of the dressing (this is to ensure that pasta won't get sticky while we chop veggies).
4. Then add halved cherry tomatoes, diced cucumber, diced red onion, sliced black olives, toasted sunflower seeds and chopped parsley.
5. Pour the remaining dressing over the pasta mixture and toss everything together to coat evenly.
6. Stir in crumbled feta cheese gently. Enjoy!

Finnish Summer Soup

Ingredients

• 2 cups water
• 6 small potatoes, peeled and halved
• 1 teaspoon salt
• 1/8 teaspoon white pepper
• 2 tablespoons butter or 2 tablespoons margarine
• 6 small green onions, cut into 3-inch lengths
• 12 young fresh baby carrots, 1/2 lb
• 1/2 lb young fresh green bean, cut into 1-inch lengths
• 2 cups tiny peas, fresh shelled
• 2 cups half-and-half (light cream)
• 3 tablespoons all-purpose flour

Instructions

1. Heat water to boiling in a wide 5-quart pan; add potatoes.
2. Reduce heat; cover and simmer for 5 minutes.
3. Add salt, pepper, butter, onions, carrots, and green beans; simmer for 8 more minutes.
4. Add peas and cook for another 2 minutes or until vegetables are crisp-tender.
5. In a small bowl, stir together half and half and flour until smooth; stir into simmering vegetables.
6. Cook, stirring until soup slightly thickened (about 5 minutes)
7. May be served with open faced sandwiches of cream cheese on rye, decorated with sliced vegetables.

Sunshine Soup

Ingredients

• 1 tablespoon of oil
• 1 cup of chopped onion
• 1/2 cup of chopped mixed sweet and hot peppers
• 1/2 cup of celery
• 1 tablespoon of minced garlic
• 1-1/2 pounds of ground beef chuck
• 2 tablespoons of all purpose flour
• 1-1/2 cup tomato sauce
• 1 can of diced tomatoes
• 2 large potatoes peeled and diced
• 2 cups of fresh diced carrots
• 2 cups of corn
• 2 cups of cut green beans
• I can beef broth
• 1/2 box pasta your pick
• Dash of Worcestershire sauce
• Couple dashes of hot sauce
• 1/4 teaspoon of Cajun seasoning salt . pepper. and all other seasonings

Instructions

1. 1 tablespoon of oil
2. 1 cup of chopped onion
3. 1/2 cup of chopped mixed sweet and hot peppers
4. 1/2 cup of celery
5. 1 tablespoon of minced garlic
6. 1-1/2 pounds of ground beef chuck
7. 2 tablespoons of all purpose flour
8. 1-1/2 cup tomato sauce
9. 1 can of diced tomatoes
10. 2 large potatoes, peeled and diced
11. 2 cups of fresh diced carrots
12. 2 cups of corn
13. 2 cups of cut green beans
14. I can beef broth
15. 1/2 box pasta your pick
16. Dash of Worcestershire sauce
17. Couple dashes of hot sauce
18. 1/4 teaspoon of Cajun seasoning , salt . pepper. and all other seasonings

Brunswick Stew with Corn Dumplings

Ingredients

• 6 Cloves
• 1/3 c Fresh corn kernels; or
• 18 White peppercorns; bruised
• 2 c Corn kernels; fresh
• 1 lg Onion chopped
• 1 c Dried baby lima beans;
• 1 c Flour
• 2 ts Baking Powder
• 3 Sprigs parsley
• 2 qt Chicken Stock
• 1 tb Yellow cornmeal
• 3 md Onions; chopped
• 1 c Okra; fresh, halved
• 1 tb Butter; chilled
• 6 lb Stewing chicken; or large
• 1 Dried red pepper; optional
• 1/4 ts Dried thyme; or 4 sprigs
• 2 tb Tomato paste
• 2 Bay Leaves
• 12 oz Tomatoes; peeled, undrained
• 1 pn Sugar; generous
• 1/2 lb Bacon; good,thick;chopped
• 3 md New potatoes; peeled and
• 1/8 ts Fresh ground black pepper
• 1/2 ts Salt
• 2/3 c Milk; cold
• 2 Garlic
• 1/2 ts Salt

Instructions

1. Soak lima beans overnight in cold water then drain. Combine first 6 ingredients in small piece of cheesecloth and secure with a string. Add to an 8-quart pot with the stock and bring to a simmer over medium-high heat. Add hen, giblets, and 1 chopped onion. Simmer, covered, until the chicken is tender, about 1 1/2 to 2 hours. Chill overnight if desired. Skim fat from surface of stock. Remove chicken; discard skin and bones and cut meat into bite-size pieces. Set aside. Cook bacon until crisp in medium skillet over medium heat. Remove with slotted spoon to paper towel and drain well. Add to stock. Pour off all but 2 tblsp fat and place skillet over high heat. Add remaining onion and saute quickly until browned. Add to stock along with potatoes, tomatoes, lima beans, tomato paste, red pepper, salt, and pepper, and stir to combine. Cover partially and simmer until beans are tender, about 40-60 minutes. (Stew can be prepared several days ahead to this point and refrigerated.) Stir in reserved chicken, okra, and corn. Bring stew to simmer, then drop dumpling batter in by tablespoonfuls. Cover pot securely and simmer until dumplings are puffed and a toothpick inserted in center comes out clean, about 15 minutes. Turn into soup tureen to serve or spoon dumplings into heated bowls and ladle soup over. Corn Dumplings: Combine flour, cornmeal, baking powder, salt, and sugar in medium bowl and mix well. Cut in butter using a pastry blender or two knives until mixture resembles coarse meal. Stir in corn using fork, then add milk and stir just until moistened; _do not overmix_. Add to stew and cook as directed. Recipe by: connally@vms.cis.pitt.edu (Kate Connally) Posted to bbq-digest V5 #753 by RockMc on Dec 10, 1997

Grilled Steak with Cucumber-and-Daikon Salad

Ingredients

• 2 tablespoons soy sauce
• 1 tablespoon fresh lemon juice
• 1 tablespoon unseasoned rice vinegar
• 1 garlic clove, minced
• 1/4 cup canola oil, plus more for rubbing
• Salt and freshly ground pepper
• 1/2 seedless cucumber, very thinly sliced
• 8 ounces daikon, peeled and very thinly sliced
• Four 8- to 10-ounce strip steaks (3/4 inch thick)
• 1 tablespoon minced lemon zest
• 1 teaspoon minced fresh chile
• 4 ounces baby arugula
• 1 cup radish or daikon sprouts (optional)
• 2 tablespoons toasted sesame seeds

Instructions

1. In a small bowl, whisk the soy sauce with the lemon juice, vinegar and garlic. Whisk in the 1/4 cup of oil until emulsified. Season with salt and pepper. Transfer half of the dressing to a medium bowl, add the cucumber and daikon and toss to coat. Let stand at room temperature for 30 minutes. Drain and squeeze out any excess liquid. Return the cucumber and daikon to the bowl.
2. Light a grill or preheat a grill pan. Rub the steaks with oil and season with salt and pepper. Grill the steaks over moderate heat, turning once, until lightly charred on both sides and medium-rare within, about 7 minutes. Transfer the steaks to a work surface and let rest for 5 minutes.
3. In a small bowl, combine the lemon zest and chile and season with salt and pepper; transfer the steaks to plates and spoon the gremolata on top. Add the arugula, sprouts and the remaining dressing to the cucumber and daikon and toss. Serve the salad with the steaks, garnished with the sesame seeds.

Chicken and Broccoli Casserole

Ingredients

• 6 (about 1 1/2 pounds) boneless skinless chicken thighs , cut into large bite-size pieces
• Kosher salt and freshly ground black pepper
• 3 tablespoons canola oil
• 8 oz. white mushrooms thickly sliced
• 3/4 upfinely chopped onion
• 2 garlic cloves finely chopped
• 2 teaspoons chopped fresh thyme
• 1/4 updry white wine
• 1 1/2 tablespoons all-purpose flour
• 2 cups whole milk
• 1/3 upheavy cream
• 12 oz. broccoli trimmed cut into 1-inch florets with 1-inch stems, and blanched for 1 minute (see Note)
• 3/4 upfinely grated Parmesan cheese
• 1/2 uppanko (Japanese dried bread crumbs)

Instructions

1. 1.Preheat the broiler. Season the chicken with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add ½ tablespoon of the oil and the chicken and cook, turning the chicken occasionally, for about 8 minutes, or until golden. Transfer the chicken to a bowl.
2. 2) .Add ½ tablespoon of the oil and the mushrooms to the pan and sauté the mushrooms for about 4 minutes, or until golden. Add the onion, garlic, and thyme and sauté for about 2 minutes, or until the onion begins to soften. Add the wine and simmer for about 20 seconds, or until it evaporates. Sprinkle the flour over the mushrooms and stir to blend. Stir in the milk and cream and bring to a boil, then reduce the heat to medium and simmer gently, stirring, for about 3 minutes, or until the sauce thickens slightly.
3. 3). Stir the chicken, with any accumulated juices, and the broccoli into the sauce and cook for about 3 minutes, or until the chicken and broccoli are warm. Season to taste with salt and pepper. Transfer the mixture to a 9-inch baking dish or gratin dish.
4. 4.) In a medium bowl, mix the Parmesan cheese, panko, and the remaining 1 tablespoon oil, tossing well, then sprinkle the mixture over the top of the casserole. Broil, uncovered, watching closely, for 2 to 3 minutes, or until the bread crumb mixture is golden brown.

Summer veggie lasagna

Ingredients

• 2 Zucchini diced
• 2 Eggplant diced
• 2 Onions sliced
• 4 cloves Garlic peeled and chopped
• 700 g Cottage cheese
• 1 Egg
• 2 Red bell peppers diced
• 1 can Whole tomatoes drained
• 3 tablespoons Olive oil
• 200 g Parmesan cheese grated
• 1 kg Fresh mozzarella cheese thinly sliced
• 15 No-boil lasagna noodles

Instructions

1. Preheat oven to 350 degrees.
2. Place diced eggplant, zucchini, bell peppers, onion, and garlic in a large dishware. Drizzle with olive oil. Add salt, pepper, and stir. Place in the oven for 20 minutes or so, stirring occasionally.
3. Pour in tomatoes. Use hands to squeeze/crush them. Stir to combine and let simmer for 20 minutes or so.
4. In a separate bowl, combine cottage cheese, eggs, parmesan cheese, salt, and pepper.
5. To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. Layer four cooked noodles in the pan, slightly overlapping them if necessary. Spread 1/3 of the ricotta mixture on the noodles. Top the ricotta mixture with mozzarella slices. Spoon a little less than 1/3 of the veggie/sauce mixture over the mozzarella.
6. Repeat the layering two more times, ending with a large helping of vegetable sauce and a generous sprinkling of parmesan.
7. Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 5 to 10 minutes. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving.
8. Serve with crusty French bread.

Mozzarella-stuffed Turkey Burgers

Ingredients

• 2 teaspoon extra-virgin olive oil
• 1 small onion finely chopped
• 4 clove Garlic minced
• 2 cup plum tomatoes chopped with juices
• 6 sun-dried tomatoes oil-packed, drained and finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 tablespoon basil chopped fresh
• 1 pound ground turkey 93%-lean
• 1/4 cup scallions finely chopped
• 2 teaspoons garlic minced
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1/2 cup part-skim mozzarella cheese shredded and divided
• 2 tablespoon basil finely chopped fresh
• 2 teaspoons extra virgin olive oil
• 4 4 inch square foccacia rolls (about 2 ounces each), toasted

Instructions

1. FOR THE MARINARA:
2. Heat 2 teaspoons oil in a medium saucepan over medium heat. Add onion and garlic, cover and cook, stirring frequently, until translucent, 5 to 7 minutes. Stir in fresh tomatoes and any juices, sun-dried tomatoes, 1/2 teaspoon salt and 1/2 teaspoon pepper. Bring to a simmer and cook, stirring occasionally, until the tomatoes have broken down, 8 to 10 minutes. Stir in basil and remove from the heat. Transfer to a food processor and pulse to form a coarse-textured sauce. Return to the pan and set aside.
3. FOR THE BURGERS:
4. Place turkey, scallions, garlic, Worcestershire sauce, lemon zest, oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 8 thin patties about 4-inches wide and 3/8 inch thick.
5. Combine 1/4 cup cheese and basil and place an equal amount in the center of 4 patties. Cover with the remaining patties and crimp the edges closed.
6. Heat 2 teaspoons oil in a large nonstick skillet over medium heat (see Grilling Variation). Add burgers and cook, turning once, until an instant-read thermometer inserted in the center registers 165 degrees F, 8 to 10 minutes total.
7. Warm the marinara on the stove. To assemble the burgers, spread 3 tablespoons of marinara on each toasted foccacia, top with a burger, about 3 more tablespoons of marinara and 1 tablespoon of the remaining cheese. Grilling Variation: To grill the turkey burgers, preheat a grill to medium-high. Oil the grill rack (see Tip). Grill the patties, turning once, until an instant-read thermometer inserted in the center registers 165F, 8 to 10 minutes total.

Uncle Bill's Classic Apple Crisp

Ingredients

• 8 cups tart apples, peeled, cored and sliced (Granny Smith apples are suggested)
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice, freshly squeezed
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon nutmeg, freshly grated
• 1 cup all-purpose flour
• 2 cups quick-cooking rolled oats
• 1/2 cup granulated sugar
• 3/4 cup brown sugar, packed
• 3/4 cup pecans, crushed
• 1/2 cup dried cranberries or 1/2 cup cherries
• 1/8 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1 1/4 cups butter, cut into small squares

Instructions

1. Preheat oven to 350°F.
2. TO MAKE FILLING.
3. In a large mixing bowl, add sliced apples, lemon zest, lemon juice, vanilla extract, nutmeg and mix well to combine.
4. TO MAKE TOPPING.
5. In a separate bowl, mix together flour, oats, granulated sugar, brown sugar, pecans, cranberries, salt and cinnamon; mix well to combine.
6. Using a pastry cutter, cut in butter until mixture forms coarse crumbs.
7. In a 9" x 13" oven-proof casserole dish, spread the apple mixture over the bottom.
8. Spread the topping mixture over the top of the apples.
9. Bake in preheated 350 F oven for 40 minutes or until apples are tender and the topping is golden.
10. Serve with ice cream, whipping cream or whipped cream or topping.

AMERICAN CHEF'S SALAD

Ingredients

• 175 lean streaky bacon
• 225 French garlic sausage
• 110 mushrooms small, open-cup
• 75 Roquefort or other cheese
• 2 avocados ripe
• 1 leaves removed
• 1 leaves removed
• 50 stalks removed
• 50 stalks removed
• 4 spring onions finely chopped
• 1 -- For the dressing --
• 150 ml soured cream
• 1 clove garlic peeled and crushed
• 2 tbsp good-quality mayonnaise
• 1 tsp (heaped) wholegrain mustard
• 2 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar
• 1 tbsp lemon juice
• 1 salt and freshly milled black pepper
• -- SERVE WITH --
• 1 rustic bread

Instructions

1. Before you start, pre-heat the grill to its highest setting and let it heat up for at least 10 minutes. Meanwhile, combine all the dressing ingredients in a jug or bowl and whisk them together well, tasting to check the seasoning .
2. Now place the bacon on some foil on the grill pan, and grill until it's very crispy - about 7 minutes - then remove it to drain on some kitchen paper and crumble it into small pieces. Next slice the garlic sausage, first into 1/4 inch (5 mm) slices, then cut the slices into 1/4 inch (5 mm) strips. After that, wipe the mushrooms and slice them fairly thinly (but not paper-thin). Next crumble the cheese and peel and slice the avocados.
3. To serve the salad, tear up the lettuce leaves and place them in a large bowl with the watercress and rocket. Scatter in the bacon, sausage, mushrooms, cheese and avocado and mix well. Just before serving, add half the dressing and mix together. Add the remaining dressing and toss. again so that everything gets a good coating. Finally, sprinkle over the spring onions and serve immediately. This needs lots of good rustic bread on the table.

Simple Summer Stew With Herb Butter

Ingredients

• 1 1/2 tbs marjoram chopped
• 1 1/2 tbs chopped basil
• 1 1/2 tbs chopped parsley
• 1/2 tsp grated lemon zest
• salt and freshly ground pepper
• 4 tbs butter softened
• 8 oz green beans, preferably skinny ones tipped, cut into 3-inch lengths
• 1 tbs olive or sunflower seed oil
• 1 small onion finely diced
• 1 clove garlic thinly sliced
• 8 oz small summer squash diced or sliced into rounds
• 1 red or yellow bell pepper cut into squares
• 1 large tomato peeled,seeded, and diced
• 4 ears corn shucked, about 3 cups kernels

Instructions

1. In a small bowl, combine the marjoram, basil, parsley, lemon zest, a pinch of salt, and the butter. Mix thoroughly and set aside.
2. Bring a pot of water to a boil and add salt. Cook the beans, uncovered, for 2 minutes and then drain.
3. Heat the oil in a wide pan over high heat with the onion and garlic. Saute for 1 minutes, then add 1/2 cup water, lower the heat, cover, and simmer for 5 minutes. Add the beans, squash, pepper, tomato, and corn. Season with 1/2 tsp salt, cover, and simmer over low heat for 10 minutes or until tender. Stir in the herb butter, taste for salt, and season with pepper.

Indian Summer Vegetable Soup

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic, thinly sliced
• 1 medium onion, thinly sliced
• 3 medium carrots, peeled &,diced
• 3 medium celery ribs, diced
• 6 cups chicken stock
• 4 cups water
• 3 large tomatoes, peeled and coarsely chopped
• 5 small new potatoes, cut into 1/2 inch dice
• 1 small zucchini, peeled and cut in 1/4 inch dice
• 1 small yellow squash, peeled and cut in 1/4 inch dice
• 2 cups fresh corn kernels
• 4 ounces green beans, cut in 1 inch pieces
• 1/2 cup chopped fresh parsley
• 1/4 cup coarsely chopped fresh basil
• fresh ground black pepper
• freshly grated parmesan cheese, for serving

Instructions

1. Heat olive oil in a large stock-pot over medium heat.
2. Add garlic and onion, cover.
3. cook for 5 minutes until onion softens.
4. Add rest of ingredients, cook for 10 minutes more or until vegetables are tender.
5. Serve in bowls with grated Parmesan cheese on top.

Vietnamese Shrimp Mango Summer Rolls Recipe

Ingredients

• 1/2 teaspoon fish sauce (substitute with soy sauce)
• 1/2 teaspoon freshly grated lemongrass
• freshly ground black pepper
• 1/4 teaspoon sugar
• 24 small sized shrimp, shelled and deveined
• 6 ounces dried rice vermicelli
• 12 round rice papers (8" diameter)
• 1 head of butter or Boston Bibb lettuce, leaves separated
• 1 cup julienned or shredded carrots
• 1/2 cup julienned red bell peppers
• 1/2 mango, sliced into thin slivers
• 24 mint leaves
• 1 tablespoon vegetable oil
• 3 cloves garlic, finely minced (about 3 teaspoons)
• 1/3 cup hoisin sauce
• 1 tablespoon sugar
• 1 tablespoon chili garlic sauce
• 3 tablespoons cashew butter
• 1/4 cup water

Instructions

1. In a medium sized bowl, whisk together the fish sauce, lemongrass, pepper and sugar. Add the shrimp and stir to coat. Marinate shrimp for 10 minutes. In meantime, boil a pot of water. Add vermicelli and cook for 4 minutes. Drain immediately, rinse with cold water, and drain again. Try to remove as much water as possible. Set aside.
2. Grill the shrimp in a large skillet with 1 tbl cooking oil on high heat until cooked through, about 2 minutes. You could also skewer the shrimp and grill on your outdoor grill. When shrimp is cool enough to handle, bisect each shrimp down the middle of its back so that you have two identical halves of shrimp. This makes the shrimp thin enough to wrap evenly.
3. Grab a pie plate or rectangular baking dish and fill it with about 1" of warm temperature water. Dip one rice paper round in the dish for a quick 2-seconds. Lift round and let the water drip off. Place on clean, dry work surface. Blot the top of the round with a paper towel. You'll work one roll at a time.
4. Now it's time to roll. The wrapper will still be a little stiff. By the time you finish piling on the ingredients, it will have softened enough to roll. Lay 4 halves of the shrimp in a line near the bottom 1/3 of the round. Top with some lettuce, vermicelli noodles, carrots, bell pepper, mango, and finishing with 2 mint leaves. Try to keep the ingredients compact and piled on top of the shrimp. Starting with the side closest to you, roll up the roll tight, stopping halfway to gently tug back on the roll to tighten. The wrapper is self-sealing. You can use a sharp knife to cut off the two ends to make it look neater.
5. Transfer to platter and cover with plastic wrap to prevent drying. Wipe counter or plate dry and repeat with remaining.
6. Some rice rounds are made thicker than others. If you find your wrapper is a little too stiff by the time you need to wrap, either blot less water off the rice round next time, let it sit for a few seconds before adding ingredients or dip in just slightly warmer water (but not hot!) Just remember to let the water drip off and wipe your working surface dry each time - a dry surface allows the rice paper to stick to the surface and create a little tension so that you can wrap.
7. Also, I've found it's best to work one roll at a time - since it only takes a few seconds for the rice round to soften, you really aren't saving a lot of time by dipping all your rice rounds at once. In fact, if 2 rounds touch each other - they will stick and you'll have a heck of a time getting them apart without tearing or wrinkling. If you must dip all at once, separate each wet round with a damp paper towel.

Chicken Parmesan

Ingredients

• 8 4-6 oz chicken thighs boneless skinless
• 1 cup Panko bread crumbs
• 1 sprig Fresh rosemary minced
• 3 sprigs thyme-fresh minced
• 1/4 cup parmigiano-reggiano grated
• 1/4 cup flour all purpose
• 1 large egg
• 2 tablespoons Extra virgin olive oil
• 1 tablespoon Extra virgin olive oil
• 4 cloves garlic minced
• 1 large onion minced
• 28 ounces tomatoes whole stewed
• 3 tablespoons tomato paste
• 2 teaspoons Dried oregano
• 1 teaspoon Basil
• 1 teaspoon Kosher Salt
• 1 teaspoon black pepper
• 1/2 cup Mozzarella grated
• 16 ounces Spaghetti
• 1 bunch flat leaf parsley

Instructions

1. preheat oven to 350 deg.
2. place a cooling rack on top of a baking sheet
3. In a large bowl, combine the panko, rosemary, thyme, and parmigiano reggiano
4. In a separate bowl, beat the egg until well blended
5. pound the chicken flat between 2 pieces of parchment paper until about 1/2" thick or desired thickness
6. generously coat the chicken with salt and pepper on both sides, then dust with flour to coat evenly.
7. dip the chicken in the egg, coat it well with the egg mixture, then dip it in the bread crumb mix. make sure to coat it well. press down on the chicken a lil to make sure of an even coat.
8. place the chicken on the wire rack and drizzle 2 tablespoons of olive oil evenly over it
9. put the chicken on the middle rack and bake for 20-25 minutes
10. while the chicken is cooking, heat a frying pan over med heat and add the reaming olive oil, garlic, and onions. saute until the onions are clear.
11. add the stewed tomatoes, tomato paste, basil, and dried oregano. then salt and pepper to taste. break up the tomatoes into small pieces. simmer until no longer watery
12. after removing the chicken, turn up the heat to 500.
13. pour the sauce into a casserole dish, then top with the chicken. sprinkle with mozzarella and more Parmesan.
14. bake until cheese turns golden brown
15. boil spaghetti and toss with olive oil.
16. serve the chicken Parmesan on a bed of pasta, with a sprinkle of parsley.

Crock Pot Chicken Stew With Cheddar Cornmeal Dumplings

Ingredients

• 2 cups carrots, chopped
• 2 cups potatoes, chopped
• 1 large onion, diced roughly
• 4 garlic cloves, crushed
• 2 bay leaves
• 1 teaspoon sage
• 1/2 teaspoon black pepper
• 2 lbs chicken thighs, cut into 1 inch cubes
• 1 (14 ounce) can chicken broth
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 2 tablespoons water
• 1 tablespoon cornstarch
• 1/2 cup all-purpose flour
• 1/2 cup sharp cheddar cheese, shredded fine
• 1/3 cup cornmeal
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg, beaten
• 2 tablespoons milk
• 2 tablespoons butter, melted

Instructions

1. In a 4 or 5 quart slowcooker combine the carrots, potatoes, onions, garlic, bay leaves, sage and pepper and stir to combine.
2. Place chicken on top of the vegetables.
3. In a medium bowl, gradually whisk broth into soup and pour this mixture over the chicken.
4. Cover; cook on low heat for 8-10 hours or on high heat for 4-5 hours.
5. Turn slow cooker to high heat. Remove and discard bay leaves. Combine water and cornstarch and stir into stew until combined.
6. In a medium bowl combine flour, cheese, cornmeal, baking powers and salt. In a small bowl combine egg, milk and melted butter. Add egg mixture to flour mixture. Stir with a fork until just moistened.
7. Use 2 spoons to drop dough directly on top of stew. Cover and cook for 25 to 30 minutes or until a toothpick inserted into dumpling comes out clean. Do not life cover during cooking.

Chicken or Turkey Enchiladas

Ingredients

• 1/2 cup onion, chopped
• 4 ounces reduced-fat cream cheese, softened (Neufchatel)
• 1 tablespoon water
• 1 teaspoon ground cumin
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 4 cups cooked turkey breast or 4 cups cooked chicken breasts, shredded
• 12 (7 -8 inch) flour tortillas
• nonstick spray coating
• 1 (10 3/4 ounce) can low-sodium condensed cream of chicken soup
• 1 (8 ounce) carton light sour cream
• 1 cup 2% low-fat milk
• 2 -4 tablespoons pickled jalapeno peppers, finely minced (May substitute 1-4 oz can diced green chilies, if you prefer it more mild)
• 1/2 cup Mexican blend cheese (I use Sargento brand)
• 1/4 cup cilantro (optional) or 1/4 cup parsley, minced (optional)
• 1/4 cup tomatoes, chopped (optional)
• 1/4 cup sweet red pepper, chopped (optional)

Instructions

1. In a small saucepan cook onion, covered, in a small amount of water over medium heat until tender; drain.
2. In a medium mixing bowl, stir together the cream cheese, the 1 tablespoons.
3. water, cumin, pepper, and salt.
4. Stir in the cooked onion and chicken.
5. Wrap the tortillas in foil.
6. Heat in a 350 degree oven for 10 to 15 minutes or until softened (if using a microwave, wrap the tortillas in a microwave-safe paper towel and micro-cook on high for 30 to 60 seconds until softened).
7. Meanwhile, spray a 9 x 13 baking dish with non-stick coating.
8. For each enchilada, spoon approximately 1/4 cup of the chicken mixture onto one tortilla; roll up.
9. Place the tortilla, seam side down, in the baking dish.
10. Repeat with the remaining filling and tortillas.
11. For the sauce, in a medium mixing bowl combine soup, sour cream, milk, and jalapeno peppers; pour mixture over the enchiladas.
12. Bake covered, in a 350 degree oven for about 40 minutes or until heated through.
13. Sprinkle with the cheese.
14. Bake the enchiladas, uncovered, for 4 to 5 minutes more until the cheese is melted.
15. Garnish with cilantro, parsley, tomatoes, and sweet peppers if desired.
16. NOTE: Usually I don't have chicken prepared in advance, so I use 4 chicken breast halves and sprinkle them with salt, pepper, and cumin.
17. I either saute these or grill them until no longer pink.
18. I shred the meat and proceed as usual with the recipe.
19. The time to make does not include this step.

Ev's Greek Spaghetti Dinner

Ingredients

• 2 tablespoons olive oil
• 1 large onion, minced
• 4 garlic cloves, minced
• 1 1/2 lbs lean ground beef
• 2 (1 lb) cans plum tomatoes, pureed
• 2 cups water
• 2 tablespoons tomato paste
• 2 tablespoons red wine vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon maggi seasoning sauce (a liquid soy-yeast extract blend lacking this, use regular dark soy sauce)
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 2 small dried red chilies (my kids won't let me add this, but it's good) (optional)
• 1 tablespoon dried oregano, crumbled (Mediterranean)
• 1/2 teaspoon dried thyme, crumbled
• 1/2 teaspoon dried basil, crumbled
• 2 bay leaves
• 8 allspice berries
• 1 1/2 cinnamon sticks (each stick measuring about 3 inches in length, 2 sticks broken in half, don't use one of the halves)
• 1 1/2 lbs cooked spaghetti (or pasta of your choice)
• 1/3 lb butter, cold
• 1/2 cup grated mizithra cheese (or Parmesan, but myzithra is authentic)
• more grated cheese, for the table

Instructions

1. In a medium to large sized pot, add the olive oil, onion and garlic and cook, stirring often, over high heat until onion is translucent and whole house smells good, about 4 minutes. Add ground beef and smash down with the tip of your wooden spoon to break it up. Brown beef well.
2. When you think it’s been browned long enough and it’s time to give it a stir to redistribute the meat for more browning – STOP – wait another minute and a half to two minutes, and then stir up the meat. Do this repeatedly until all the meat is good and brown. This is important for the end result. For a good meat sauce, you want your meat to have browned sufficiently, and most people don’t give it enough time. In all, this process should take 12-15 minutes.
3. Add all the remaining ingredients, bring back to a boil, and reduce heat to a simmer. Simmer, uncovered, for 35 minutes, then cover pot and simmer a further 30 minutes. This is as long as I cook it for my family, the sauce is as thick as we like it. If you like your sauce thicker, cook it uncovered slightly longer before covering the pot (another 5-10 minutes?). If you like your sauce thinner, cover the pot after 25-30 minutes of simmering before continuing with the additional half hour.
4. Fish out bay leaves, chilis (if using), allspice berries and cinnamon sticks.
5. This recipe makes quite a lot of sauce, which is a good thing as you can freeze what's left to enjoy on another day, when there's little to no time to cook a homemade meal.
6. To make authentic greek-style pasta: Cook pasta (I usually use spaghettini, but not exclusively) in the regular way until al dente. Drain.
7. In the dry pot you cooked the pasta in, add the butter (BUTTER, not oil, not margarine); melt and brown the butter. This takes about 3-4 minutes at high heat. Turn off heat source and add spaghetti back to the pot. Toss to coat with browned butter.
8. Put spaghetti in large platter, pour half of sauce over, sprinkle with about ½ cup myzithra cheese.
9. Put the remaining sauce in a deep bowl and serve at the table for people to top off their pasta along with extra grated cheese.

Summer Coolness

Ingredients

• 1 cup Flour
• 1 stick Oleo softened
• 2 tablespoon Sugar
• 1/2 cup Pecans finely chopped
• 2 packages Pistachio Pudding
• 3 cups Milk
• 1 cup Powdered sugar
• 8 ounces Cream cheese softened
• 12 ounces Cool whip

Instructions

1. Combine flour, oleo. sugar, and finely chopped nuts. Press in bottom of a 9 x 13 pan sprayed with pam and bake at 350 for 10 minutes. Mix 2 packages of pudding and 3 cups of milk. Refridgerate until the pudding sets up. When crust has cooled and the pudding mixture has set up, combine powdered sugar, 8oz cream cheese softened, and and 2 cups of the cool whip. Spread cream cheese mixture over the crust. Spread the pudding mixture over the cream cheese mixture and top with the remaining cool whip. Refridgerate until ready to serve.
2. You can substitue the pistachio pudding with your favorite. Butterscotch or chocolate are also very good.

Summer Spiral Salad

Ingredients

• 4 cups cooked spiral pasta
• 1 can garbanzo beans or chickpeas rinsed and drained
• 1 cup cherry tomatoes halved
• 4 ounces Mozzarella cut into thin strips
• 2 ounces Salami cut into thin strips
• 1/2 cup Olives pitted
• 3 tablespoons canola oil
• 1/4 cup tarragon vinegar
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons Dried oregano
• 1 1/2 teaspoons Dried basil
• 1/8 teaspoon Black pepper

Instructions

1. # In a large bowl, combine the first six ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar and seasonings; shake well. Pour over pasta mixture and toss to coat. Cover and refrigerate for several hours or overnight.

Steamed Vegetable Platter With Lemon Garlic Dressing

Ingredients

• 6 cloves garlic, peeled and minced
• 2 teaspoons soy sauce
• 2 teaspoons fresh squeezed lemon juice
• 1/4 teaspoon black pepper
• 12 trimmed string beans
• 15 baby carrots, halved
• 3 ears fresh husked corn, halved
• 2 small yellow squash, trimmed and cut into 1/4 inch rounds
• 2 small zucchini, trimmed and cut into 1/4 inch rounds
• 2 cups broccoli florets
• 2 teaspoons spike seasoning or 2 teaspoons other sodium-free seasoning
• 2 slices low-fat cheddar cheese
• 1 teaspoon fresh grated parmesan cheese

Instructions

1. Mix all dressing ingredients together in a small bowl and set aside.
2. Fill a large pot with water, until it's just below the steamer insert.
3. Bring to a boil and put the string beans and carrots in the steamer basket.
4. Cover and cook about 3 minutes.
5. Add the corn, yellow squash, zucchini, and broccoli.
6. Recover and cook another 2 minutes, or until veggies are as tender as you'd like.
7. Place the veggies on a platter.
8. Arrange the corn around the edges and sprinkle them with the Spike seasoning.
9. Drizzle the dressing over the other veggies and top with the cheeses.
10. Cover with foil for a few minutes before serving.

Summer Salad with Homemade Blackberry Vinaigrette

Ingredients

• Candied Walnut
• 1/2 cup raw walnut halves
• 2 tbsp. pure maple syrup
• Salad:
• 1 lb. boneless, skinless chicken breasts
• 2 medium zucchini sliced in half lengthwis
• 2 tbsp. extra virgin olive oil
• 8 cups salad greens spring mix or baby spinach
• 2 peaches pitted and sliced
• 1 1/2 cups blackberries
• 1/2 red onion thinly sliced
• 1/4 cup sunflower seeds roasted & salted
• 2 oz. soft goat cheese crumbled
• Dressing:
• 1/2 cup blackberries
• 1/2 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 1 tbsp. pure maple syrup
• 2 tsp. dijon mustard
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper

Instructions

1. 1. To make the candied walnuts: Place walnuts and maple syrup in a non-stick skillet set over medium heat. Cook for about 5 minutes or until the maple syrup reduces and the nuts are toasted. Transfer nuts to a parchment lined baking sheet. Spread nuts in an even layer to cool while you prepare the salad.
2. 2. To make the dressing: Place blackberries in a mason jar and use a wooden spoon to muddle until the fruit is mashed and releases juice. Add olive oil, balsamic vinegar, maple syrup, dijon, salt, and ground black pepper to the jar and whisk or shake vigorously to combine. Set aside.
3. 3. Coat chicken breasts with 1 tablespoon of olive oil. Season with salt and ground black pepper. Repeat with the zucchini halves.
4. 4. Heat grill or grill pan to medium-high heat, about 400°F. Grill chicken 5 to 7 minutes per side or until internal temperature reaches 165°F. Grill zucchini halves cut side down for 3 to 4 minutes or until grill marks appear.
5. 5. To assemble the salad: place greens on a large salad platter. Arrange peaches, blackberries, red onion, candied walnuts, sunflower seeds, and goat cheese on top. Slice chicken breasts and chop grilled zucchini halves into wedges and add to salad.
6. 6. Drizzle half the dressing over the salad. Serve with remaining dressing.

Drunken Risotto with Grilled Chicken

Ingredients

• 1 tablespoon balsamic vinegar (eyeball it)
• 1 tablespoon Worcestershire sauce (eyeball it)
• 1/4 cup extra-virgin olive oil plus 1 tablespoon
• 1 tablespoon grill seasoning such as McCormick Montreal Steak Seasoning
• 6 skinless, boneless chicken thighs about 1 1/2 lbs
• 1 ounce dried porcini mushrooms
• 4 cups chicken broth
• 1 medium onion finely chopped
• Salt and pepper
• 1 1/2 cups arborio rice
• 2 cups Barolo (dry Italian) red wine (two-thirds of a bottle)
• 2 tablespoons finely chopped fresh rosemary (about 4 sprigs)
• 2 tablespoons cold unsalted butter cut into small pieces
• 1 cup freshly grated Parmigiano-Reggiano or Pecorino Ro (a few generous handfuls)
• 2 cups arugula shredded
• 2 cups baby spinach shredded

Instructions

1. 1. Preheat a grill or a grill pan to medium-high. In a shallow dish, combine the balsamic vinegar, Worcestershire sauce, 3 tablespoons of the EVOO and the grill seasoning. Add the chicken thighs and turn to coat evenly with the marinade.
2. 2. In a small saucepan, heat the dried mushrooms and chicken broth over medium-low heat.
3. 3. In a large skillet, heat the remaining EVOO, 2 turns of the pan, over medium heat. Add the onion, season with salt and pepper and cook for a couple of minutes to soften. Add the rice, stir to coat and cook for 1 minute. Add half of the wine; when it has been absorbed by the rice, stir in the remaining wine and the rosemary. When all of the wine is absorbed, ladle in some of the mushroom broth.
4. 4. Place the marinated chicken thighs on the grill and cook for 7 to 8 minutes on the first side and for 5 to 6 minutes on the reverse side.
5. 5. Add a ladle of the mushroom broth to the risotto every few minutes, stirring occasionally and cooking until absorbed. Remove the softened mushrooms from the broth and chop; add to the risotto. Cook the risotto until creamy and al dente, 20 to 22 minutes. Remove from the heat; stir in the butter and cheese.
6. 6. Thinly slice the grilled chicken. Divide the risotto among shallow bowls and top each serving with the arugula, spinach and sliced chicken.

Gwyneth Paltrow’s Fried Zucchini Spaghetti Is the Easy Summer Dinner You’ve Been Looking for

Ingredients

• 1 pound small zucchini, very thinly sliced crosswise
• 1/4 cup all-purpose flour
• Salt
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 3/4 pound spaghetti
• 1 cup shredded Parmigiano-Reggiano cheese, plus more for serving
• 1/2 cup torn basil leaves
• Freshly ground pepper
• Lemon wedges, for serving

Instructions

1. Toss zucchini with flour and a pinch of salt in a medium bowl. Place a wire baking rack over a sheet tray and line it with paper towels. Heat half of the oil until shimmering in a very large skillet over high heat. Add half of the zucchini and fry, turning once or twice, until browned and crisp, 3 to 4 minutes. Using a slotted spoon, transfer zucchini to paper towel-lined rack and season with salt. Repeat with the remaining oil and zucchini.
2. Cook spaghetti in a large pot of boiling salted water until al dente. Drain, reserving 1/2 cup of the pasta cooking liquid. Return pasta to pot and toss with 1 cup of cheese, basil, and a generous pinch of pepper. Add reserved pasta water a little at a time, tossing well to coat. Transfer pasta to a bowl and top with crispy zucchini. Serve right away with lemon wedges and additional cheese.

Summer Salad

Ingredients

• 3/4 cup Mayo
• tbsp lemon juice
• tbsp Fresh dill
• 1/2 teaspoon Dried basil leaves
• Smoked paprika
• Dried garlic powder
• Black pepper
• Cabbage
• 3 Scallion
• 3 Persian cucumbers
• 1/2 Red pepper
• 1 Heirloom tomato
• 1 Red tomato

Instructions

1. 1. Add the ingredients for the sauce and whisk
2. 2. Thinly slice cabbage, lots of it
3. 3. Dice the scallions, cucumbers, bell peppers
4. 4. Give everything a good toss

Chicken & Summer Vegetable Tostadas

Ingredients

• 2 teaspoons canola oil
• 1 teaspoon ground cumin
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• 12 ounces chicken breast tenders
• 1 cup chopped red onion (about 1)
• 1 cup fresh corn kernels (about 2 ears)
• 1 cup chopped zucchini
• ½ cup salsa verde
• 3 tablespoons chopped fresh cilantro, divided
• 4 (8-inch) fat-free flour tortillas
• Cooking spray
• 3 ounces Monterey Jack cheese, shredded (about 3/4 cup)

Instructions

1. Preheat broiler.
2. Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.
3. Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.

Easy Summer Fruit Tart

Ingredients

• 3/4 cup whole wheat pastry flour
• 1/2 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1/2 cup chilled salted butter, cut into 8 pieces
• 1/4-1/3 cup cold water
• 1 (8 ounce) package cream cheese
• 3 tablespoons confectioners' sugar
• 1 lemon, juice and zest
• peach, nectarines, berries, etc etc., whatever you like that is in season

Instructions

1. For the shell: pulse dry ingredients in food processor to combine. Add butter and pulse until pea sized crumbs form -- don't process too much. Pour in water gradually until dough forms into a ball. Turn out and roll into a circle about 15 inches in diameter. Move to cookie sheet lined in parchment paper. Fold over/pleat outer edge of the dough about 3/4 inch. Line the inside of the dough with a piece of foil, and add rice or beans or pie weights to prevent the crust from bubbling during baking. Bake at 375 for 25-35 minutes until crust is lightly browned. You can remove the foil/blind bake rig after 10 minutes.
2. For the filling - combine the ingredients and whip/beat in stand mixer until fluffy.
3. For the glaze -1/2 cup whatever kind of jelly melted in the microwave for ~30 seconds. Clearer colors are best. I used Rosé wine gelée from Whole Foods.
4. To assemble - let the shell cool to room temperature and then spread the filling inside the shell. Arrange fruit. Brush on glaze. Eat ASAP!

Chicken Bruschetta Salad

Ingredients

• 6 roma tomatoes, chopped
• 2 tablespoons capers
• 2 tablespoons fresh basil, chopped
• 2 tablespoons balsamic vinegar
• 2 tablespoons red wine
• 1 yellow bell pepper, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 small red onion, chopped
• 1/4 cup Spanish olives, cut in halves
• 2 tablespoons fresh oregano, chopped
• 1/4 cup olive oil
• 8 cloves garlic, chopped
• 1 lb organic mixed greens
• salt and pepper
• 4 skinless chicken breasts
• 1 lime, juiced
• 1/4 cup olive oil
• 1 tablespoon basil, chopped
• 8 cloves garlic, minced
• 2 tablespoons red wine vinegar
• salt and pepper

Instructions

1. Combine Marinade ingredients (except Chicken breast).
2. Put marinade on chicken& marinade overnight.
3. Grill chicken on BBQ or in broiler oven.
4. Chill well, cut into strips and return to refrigerator.
5. Prep tomatoes, onions, bell peppers and olives, combining with remaining salad ingredients except Spring Greens.
6. Marinate for 2 hours.
7. Toss chicken strips.
8. Serve atop a bed of spring greens with a garnish of fresh herbs sprigs.

Turkey Stew with Dumplings

Ingredients

• 8 Medium Carrots cut into 1 inch chunks
• 4 Celery ribs cut into 1 inch chunks
• 1 cup Chopped onion
• 1/2 cup Butter or margarine
• 2 cans Beef consome 10 1/2 ounce cans
• 4 2/3 cups Water divided
• 2 teaspoons Salt
• 1/4 teaspoon Pepper
• 3 cups Cubed cooked turkey
• 2 cups Frozen cut green beans
• 1/2 cup All purpose flour
• 2 teaspoons Worcestershire sauce
• 1 1/2 cup All purpose flour
• 2 teaspoons Baking powder
• 1 teaspoon Salt
• 2 tablespoons Minced parsley
• 1/8 teaspoon Poultry Seasoning
• 3/4 cup Milk
• 1 Egg

Instructions

1. 1. In a Dutch oven, saute carrots, celery, and onion in butter for 10 minutes
2. 2. Add consomme, 4 cups of water, salt, and pepper
3. 3. Cover and cook over low heat for 15 minutes or until vegetables are tender
4. 4. Add turkey and beans, and cook for 5 minutes
5. 5. Combine flour, Worcestershire sauce, and remaining water until smooth
6. 6. Stir into turkey mixture and bring to a boil
7. 7. Reduce heat, cover, and simmer for 5 minutes
8. 8. Combine flour, baking powder, and salt in a bowl
9. 9. Stir in parsley and poultry seasoning
10. 10. Combine milk and egg
11. 11. Stir into flour mixture until just moistened
12. 12. Drop by tablespoonfuls into simmering stew
13. 13. Cover and simmer for 10 minutes
14. 14. Uncover and simmer 10 minutes longer

White Cheddar Cheese Beer Soup

Ingredients

• 1 cup onion cut into 1/4-inch dice
• 1 cup carrots diced, cut into 1/4-inch dice
• 1 cup celery cut into 1/4-inch dice
• 6 tablespoons butter
• 1/2 cup all-purpose flour
• 2 cups half and half
• 1 3/4 cups reduced-sodium chicken broth
• 12 oz ale Pilsner or Lagers work well
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lb extra-sharp white Cheddar grated (4 cups)
• 4 slices bacon cooked and crumbled
• 1 tablespoon jalapeno pepper finely diced

Instructions

1. In a medium sized pot heat together butter, carrots, celery, and onions. Cook vegetables until they are soft and tender, this should take about five minutes. Sprinkle flour over softened vegetables. Lower temperature to a low-medium and cook flour for 3 to 4 minutes. Stir the flour continuously so it does not scorch. Stream in half and half, beer, and chicken stock into flour. Cook until mixture begins to thicken. Add Worcestershire sauce and dry mustard stir into soup. Add cheese by handfuls stirring until all of the cheese is blended in.
2. Serve with cooked bacon and diced jalapeno pepper.

A Thinner Mexican Dinner

Ingredients

• 3/4 pounds lean ground beef
• 2 cloves garlic minced
• 1 can (15.5 ounces) black beans rinsed and drained
• 1 tablespoon Chili powder
• 1/4 teaspoon cayenne
• 1/3 cup water
• 4 medium tomatoes diced
• 2 tablespoons Extra virgin olive oil
• 2 tablespoons Lime Juice
• 1/2 teaspoon salt
• 1/4 teaspoon Black pepper
• 2 hearts romaine lettuce chopped
• 1/2 cup Reduced Fat Cheddar cheese
• 2 ounces (32 chips) baked corn tortilla chips

Instructions

1. Heat a large skillet over medium-high heat. Add the beef and cook, breaking up the pieces with a wooden spoon, until no longer pink. Add the garlic and beans and cook for 2 minutes more. Add the chili powder, cayenne, and water and stir until well-combined and some, but not all, of the liquid has been absorbed. Remove from the heat and allow the mixture to cool slightly.
2. Mix the dressing ingredients in a bowl.
3. Divide the lettuce among dinner plates, top with the beef mixture, and sprinkle with the cheese. Spoon the dressing over each salad and crush tortilla chips on top.

Orange Stir-Fry Chicken

Ingredients

• 3/4 c. orange juice
• 1/4 c. honey
• 2 tbsp. low-sodium soy sauce
• 1 tbsp. cornstarch
• 1 tsp. grated orange zest
• 1/2 tsp. hot red pepper flakes
• c. all-purpose flour
• 1/4 c. whole-wheat breadcrumbs
• 2 egg whites
• 1 lb. boneless, skinless chicken breasts
• 2 tbsp. canola oil
• 2 tsp. minced garlic
• 2 c. broccoli florets
• 1 c. sugar snap peas
• 1 c. sliced mushrooms
• 1 red bell pepper
• 1 bunch baby bok choy
• 1 can water chestnuts
• 1 c. shredded carrots
• 1/4 c. sliced, toasted almonds
• 1/4 c. crispy Chinese egg noodles

Instructions

1. Combine sauce ingredients.
2. In a pie plate, combine flour and breadcrumbs. In a medium bowl, beat egg whites. Toss chicken pieces in egg whites, then in flour mixture to coat.
3. In a large nonstick skillet or a wok, heat 1 tablespoon of the oil over medium-high heat. Add chicken and cook 4 to 5 minutes, until browned all over; remove from skillet.
4. Add remaining 1 tablespoon oil to skillet. Add garlic and all vegetables except carrots and stir-fry about 3 minutes. Add carrots and stir-fry 30 seconds. Pour sauce into skillet and stir-fry until sauce thickens, about 2 minutes. Add chicken back to skillet and stir-fry 1 minute, until chicken and vegetables are coated with sauce. Remove from heat; sprinkle with almonds and noodles. Serve with steamed rice (3/4 cup cooked rice per serving).

One-pot chicken & rice

Ingredients

• 1 tbsp smoked paprika
• 1 tbsp ground coriander
• 2 garlic cloves, finely grated
• 2 tsp rapeseed oil
• 600g boneless, skinless chicken thighs, halved
• 700ml hot vegetable bouillon, made with 2 tsp powder
• 250g easy-cook brown rice
• 320g leeks, washed and sliced
• 1 tsp dried oregano or 1 tbsp fresh thyme
• 2 bay leaves (optional)
• 320g mixed frozen vegetables (we used sliced carrots, broccoli florets and sweetcorn)

Instructions

1. Put the spices, garlic and oil in a large bowl and mix well. Add the chicken and turn in the mixture until well coated. Heat a large non-stick pan that has a lid, then fry the chicken, uncovered (without extra oil) over a medium-high heat for 5 mins until browned, turning the chicken halfway to brown on both sides. Remove from the pan and set aside on a plate.
2. Pour the bouillon into the pan, stirring well to incorporate any garlicky bits that may have stuck to the base of the pan, then stir in the rice, leeks, oregano or thyme and bay, if using. Lay the chicken on top, then cover the pan and bring to the boil. Turn down the heat and simmer for 20 mins.
3. Stir in the frozen vegetables, then cover and simmer for about 5 mins to heat through. Leave to stand for about 5-10 mins, then lightly mix and serve.

Grandpas Summer Garden Vegetable Soup Recipe

Ingredients

• Summer Garden Vegetable Soup:
• Saute in 2 T. Olive Oil:
• 1 c. onions, diced
• 1/2 c. carrots, diced
• 1/2 c. celery, diced
• Deglaze with; stir in:
• 1/2 c. dry white wine
• 6 c. chicken or vegetable broth
• 2 c. diced potatoes of choice or new potatoes
• 2 c. cauliflower florets
• 1 c. zucchini, diced
• 1 bay leaf
• Add:
• 3 c. tomatoes, diced
• 2 c. fresh or frozen corn kernels
• 1 c. fresh green beans, trimmed
• salt and pepper to taste
• Herb Dumplings:
• Makes 20-25 dumplings and Total time to make:30 minutes
• Whisk together and stir in; Melt:
• 1 1/2 c. all-purpose flour
• 3 T. Parmesan, grated
• 2 1/2 t. baking powder
• 1 t. sugar
• 1 t. salt
• 1/2 t. ground black pepper
• 1/4 c. chopped fresh chives
• 1/4 c. chopped fresh parsley
• 2/3 c. whole milk
• 3 T. unsalted butter
• Heat; Cook dumplings in:
• Soup

Instructions

1. Summer Garden Vegetable Soup:
2. Saute onion, carrot, and celery in oil in a large pot over medium heat. Cook for 5 minutes, or until vegetables begin to soften.
3. Deglaze with wine; simmer until nearly evaporated. Stir in broth, potatoes, cauliflower, zucchini, and bay leaf. Bring to a boil, reduce heat, and simmer 10 minutes.
4. Add tomatoes, corn, beans, salt and pepper. Return to a boil and cook 5 more minutes.
5. Herb Dumplings:
6. After adding the last part of vegies to the soup, start making the dumplings.
7. Whisk flour, Parmesan, baking powder, sugar, salt and pepper together in a bowl; stir in the herbs. Melt butter in the milk in a saucepan over medium heat, then blend into dry ingredients; stir just until moistened. Shape dough into balls the size of a ping pong ball. I use a melon ball scoop to make these with. When the above soup is in the last stage of cooking and you have dropped the heat to a simmer, add the dumpling balls to the top of the soup, cover, and gently simmer 10 minutes, or until a toothpick inserted in the center comes out clean.

Summer Salad

Ingredients

• 1 Cantaloupe Cut up into bite size pieces
• 1 Honeydew Melon Cut up into bite size pieces
• 2 pints Strawberries Cut up into bite size pieces
• 1/2 pound Boiled Ham Cut up into bite size pieces
• 1/2 pound Rare Roast Beef Cut up into bite size pieces
• 1 Block Sharp Cheddar Cheese Cut up into bite size pieces
• 1 Bottle Italian Dressing
• 1/2 Pound Salami Cut up into bite size pieces

Instructions

1. Cut up all ingredients and put into your summer time bowl.
2. Add the dressing to your liking. Only add a little bit though and taste
3. Chill till its time to take to party. Set out for friends to dig in.

Baked Rosemary Chicken in Artichoke-Carbonara Sauce

Ingredients

• 1 (3 lb) frying chickens, trimmed and halved
• 4 slices bacon, raw
• 2 sprigs fresh rosemary
• 4 tablespoons salted butter, melted
• 1 stalk celery, cut into chunks
• 1 cup water
• 1/2 teaspoon white pepper
• 1 teaspoon sea salt
• 2 cups whole milk, pre-warmed (about 130 degrees)
• 4 tablespoons salted butter
• 4 tablespoons fresh parmesan cheese, grated
• 2 slices bacon, cooked and crumbled
• 12 ounces canned artichoke hearts, drained and chopped
• 4 tablespoons Wondra Flour
• 1/2 teaspoon table salt
• 1/4 teaspoon white pepper
• 1 teaspoon dried parsley (for garnish)

Instructions

1. Trim the chicken and cut it in half longways so that it will lie fairly flat, (I use a large, sharp French knife to cut through the breast side in two first, then I flip it over and rock my knife with pressure down the backbone until I have two halves).
2. Strip most of the rosemary leaves from the sprigs (leaving leaves on the tips) and mince the leaves. Save the stems. Place the minced rosemary leaves into a small bowl.
3. Mix the sea salt and the 1/2 teaspoon of white pepper into the bowl with the minced rosemary. Rub this blend on the two chicken halves, on both sides of each. Shove the rosemary stems into the chicken breasts.
4. Attach two raw slices of bacon to the top of each chicken half with toothpicks.
5. In a roasting pan, with a grill in the bottom to slightly elevate the chicken, pour in the one cup of water (it should not actually touch the chicken). Lay the chicken halves on the grill and toss in the celery chunks. Pour the four tablespoons of melted butter slowly over the chicken halves, cover the roaster pan, and place into a pre-heated 300-degree F. oven for 2 hours.
6. Twenty minutes before the chicken comes out of the oven, make the white sauce over a double boiler, (I improvise a double boiler by using a cooking pot with three cups of boiling water in the bottom and set a stainless steel salad bowl on top to mix the sauce in.).
7. Melt the butter (the 4 tablespoons for the sauce) in the double boiler. Slowly whisk in the Wondra flour, table salt and the 1/4 teaspoon of white pepper. This makes a gooey, off-white roux.
8. Next, slowly whisk in the pre-warmed milk and bring to a slow boil if possible (sometimes this is hard to do -- don't worry if it doesn't boil.) Use a little more milk if necessary to make the sauce like a very thin pancake batter and maintain heat for about 15 minutes, whisking frequently. The sauce will thicken as it heats.
9. Add the Parmesan cheese, then the chopped artichokes, then the crumbled bacon and maintain heat for 5 more minutes, stirring carefully.
10. At the end of the 5 minutes, take the sauce off the heat and plate up the chicken (no celery unless desired for garnish). Remove the toothpicks from the baked chicken (you could also create your 4 portions at this point) and, pour the sauce over it. Top the sauce with a garnish of the dried parsley and serve.
11. The side dishes I offer up with this dish are egg noodles with a little minced fresh garlic and butter in them (or, you could serve rice) and, steamed peas.

Summer Vegetable Gratin (2.5 Pts)

Ingredients

• Nonstick cooking spray
• 2 large leeks sliced 1/4" thick
• 1 medium zucchini sliced 1/4" thick
• 1 medium yellow summer squash sliced 1/4" thick
• 2 tablespoon olive oil
• 2 tablespoon fine dry bread crumbs
• 2 tablespoon Parmesan cheese finely shredded
• 2 teaspoons fresh thyme snipped
• 1 clove Garlic minced

Instructions

1. Coat a shallow 2-quart baking dish with cooking spray; set aside. Rinseandtrim leeks; pat dry with paper towel. In a medium bowl, combine leeks,zucchini, yellow squash, and 1 tablespoon of the oil. Sprinkle with saltandpepper. Transfer vegetables to prepared dish.
2. In a small bowl, stir together bread crumbs, cheese, thyme, garlic and theremaining oil. Sprinkle crumb mixture evenly over vegetables. Bake in a425degree oven for 20 to 25 minutes or until vegetables are tender. Makes 4side-dish servings.
3. Nutritional Information: Per serving: 117 calories, 8 grams total fat (1gram sat. fat), 2 mg. cholesterol, 104 mg. sodium, 10 g. carbohydrates, 3g.fiber, and 3 g. protein. Dietary exchanges: 2 vegetable, 1 1/2 fat.
4. Mastercook Formatted by Doug (bulldog9~~at;mediaone.net); AllPointedRecipes
5. Per Serving (excluding unknown items): 95 Calories; 7g Fat (62.9% caloriesfrom fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;10mg Sodium. Exchanges: 1 1/2 Vegetable; 1 1/2 Fat.
6. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Black & Blue Steak Salad

Ingredients

• 1/4 cup Balsamic Vinegar
• 1/2 cup Light mayonaisse
• 1 tsp Extra virgin olive oil
• 2 tablespoon Light Corn Syrup
• 2 cloves Garlic
• 1/2 teaspoon Dried parsley
• 1/4 teaspoon Dried basil
• 1/4 teaspoon Dried thyme
• 1/4 teaspoon Dried oregano
• 1 tablespoon Lemon juice
• 1 tablespoon Granulated sugar
• 1/4 teaspoon Black pepper
• 2 tablespoon Parmesan cheese
• 2 tablespoon Romano cheese
• 6 cups Organic baby spring mix lettuce
• 4 5-ounce Sirloin Or Flank Steak
• 1/2 cup Bleu cheese crumbled
• 2 tablespoon Pecans toasted
• 16 Cherry tomatoes halved
• 1 cup Croutons

Instructions

1. Preheat your grill to medium-high heat.
2. To make the balsamic vinaigrette, pour the first 14 ingredients into a blender and blend until smooth. Set aside.
3. Grill steak for 5-7 minutes on each side for medium-rare. Let sit out to rest for 10 minutes before slicing. After steak has rested, slice and set aside while starting to prepare salad.
4. Wash greens thoroughly and toss with 1/4 cup of the vinaigrette. Add the sirloin, bleu cheese, pecans, tomatoes and croutons and toss again.
5. I like to serve this salad with additional balsamic vinaigrette on the side, as well as some breadsticks or crusty bread.

Grilled Swordfish with Wild Mushroom, Eggplant Ragout And A

Ingredients

• Freshly black pepper
• 5 oz Unsalted butter softened
• 1 tb chives Minced
• Crushed red pepper
• Pepper
• 2 Sprigs thyme coarsely
• 1 Sprig rosemary coarsely
• Salt
• 6 Basil leaves minced
• Salt
• 12 fillets Anchovy drained
• 2 Sprigs thyme minced
• 4 7-oz steaks Swordfish
• 1/2 lb Mixed mushrooms
• 1/4 c olive oil
• 1 Garlic
• Lemon juice
• 2 Japanese style eggplants sliced
• 1 tb oregano Minced
• 1 Clove garlic finely chopped
• Black Pepper freshly ground
• 4 tb olive oil
• 1 tb Parsley minced
• 1 tb Unsalted butter

Instructions

1. In glass bowl mix herbs, oil and pepper. Add swordfish and marinate for a few hours. Once marinated, heat grill. Remove swordfish from marinade and season with salt and pepper. Grill for about 2 to 3 minutes on each side. Once done serve over eggplant ragout, with a drop of anchovy butter on top. Anchovy Butter: With mortar and pestle mash garlic and salt into a paste. Add anchovies and press into paste. In small bowl place butter. Whip in garlic/anchovy paste to distribute evenly. Add a few drops of lemon juice to bring out flavors. Mix in herbs. Keep at room temperature. Wild Mushroom and Eggplant Ragout: In non-stick skillet heat 2 tablespoons olive oil. Add red-pepper and heat until begins to bubble, being careful not to burn pepper. Add eggplant and saute until tender. Season with salt and pepper. Drain and set aside. In pan heat remaining olive oil and add butter. Add mushrooms and saute until they release all their moisture. Continue cooking until they sizzle and the liquid evaporates and they turn golden brown. As the mushrooms are turning brown, add garlic and shallots. Add eggplant. Season with salt and pepper to taste. Toss in basil and thyme. Keep warm while swordfish in grilling. Recipe by: CHEF DU JOUR SHOW #DJ9117

New England Boiled Dinner

Ingredients

• 2 Potatoes; peeled and cut
• 1 tb Salt
• 3 Carrots; cut into 4 pieces
• 1 c Sour cream
• 1 Onion; quartered
• 2 1/2 lb Corned beef brisket
• 1 tb Prepared horseradish; up to
• 2 Parsnips; cut into chunks
• 2 Turnips; cut into chunks
• Salt and pepper
• 3 tb Pickling spices; 3 bay
• 1 sm Cabbage; cut into wedges
• Tabasco

Instructions

1. ESSENCE OF EMERIL SHOW #EE126 In a large pot combine meat, spice bag and enough cold water to cover. Bring to a boil, reduce heat and simmer 2 hours. Add vegetables and salt. Simmer 30 minutes more. Make horseradish cream: In a small bowl combine sour cream and horseradish; season to taste with salt, pepper and Tabasco. To finish, remove corned beef to a carving board and slice against the grain. Transfer to a large, warmed, deep platter. Drain broth and reserve for soup, if desired. Arrange vegetables around meat and serve. Yield: 6 to 8 servings Posted to recipelu-digest by molony on Mar 16, 1998

Susie Fishbein's Kosher Chef's Salad (Meat)

Ingredients

• 3 tablespoons mayonnaise
• 1/4 cup olive oil
• 1 1/2 teaspoons sugar
• 1/4 teaspoon ground black pepper
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon scallions, thinly sliced
• 1 teaspoon Dijon mustard, or 1/2 teaspoon mustard powder
• 2 garlic cloves, minced
• 1 lemon, juiced
• 1/4 pound pastrami, sliced into thin strips
• 1/4 pound salami, sliced into thin strips
• 1/4 pound smoked turkey breast, sliced into thin strips
• 1 small red onion, thinly sliced
• 1 cup cherry tomatoes
• 1 pound mixed salad greens

Instructions

1. In a jar or cruet, mix the mayonnaise, oil, sugar, pepper, parsley, scallions, mustard, garlic and lemon juice. Shake or whisk until emulsified.
2. Toss the pastrami, salami, turkey, red onion, and tomatoes with the salad greens.
3. Right before serving, lightly coat the salad with the dressing. Serving Suggestion: Arrange portions on individual plates, and serve as an appetizer before Sabbath lunch.

Stir-Fried Shrimp in Garlic Sauce

Ingredients

• 1 lb large shrimp, cleaned and deveined
• 3 1/2 cups assorted fresh vegetables, chopped (your choice)
• 1/3 cup chicken broth
• 1 teaspoon rice wine vinegar
• 2 tablespoons light soy sauce
• 1/2 teaspoon sesame oil
• 1 teaspoon chili paste (sambal oelek) (optional)
• 1 tablespoon dry sherry or 1 tablespoon sake
• 1 1/2 tablespoons vegetable oil
• 9 cloves garlic, minced
• 1 1/2 teaspoons minced ginger
• 10 Thai chiles, stemmed and left whole (optional)
• 1 tablespoon cornstarch
• 3 tablespoons water
• hot steamed rice

Instructions

1. In a small bowl, mix together chicken broth, vinegar, soy sauce, sesame oil, chile paste (if using) and sherry; set aside.
2. In another small bowl or cup, stir together the tbsp of cornstarch with the 3 tbsp of water and set aside.
3. Heat the oil over medium-high heat in a wok; add ginger and garlic and sizzle briefly, then add vegetables and Thai chilies (if using).
4. Stir-fry vegetables for approximately 3 minutes, then add the shrimp.
5. Cook the shrimp 2 minutes or until it curls and turns opaque or pink.
6. Add the sauce mixture and cook 1 minute more; then stir in the thickener (briefly stir first) and stir-fry until mixture thickens, about 1 minute.
7. Serve with hot cooked rice.

Shrimp-and-Vegetable Summer Rolls

Ingredients

• 2 c. shredded carrots
• 1 small red onion
• 3/4 c. unseasoned rice vinegar
• 2 tbsp. unseasoned rice vinegar
• 1/2 c. sugar
• 2 clove garlic
• 1 tbsp. Asian fish sauce
• 16 round rice papers
• 16 cilantro sprigs
• 1 head Boston lettuce
• 1 lb. cooked large shrimp
• 2 Yellow bell peppers
• 3 1/2 oz. bean thread vermicelli

Instructions

1. In a bowl, toss the carrots, onion, 1/4 cup plus 2 tablespoons of the vinegar, and 2 tablespoons of the sugar. Let stand until the vegetables soften, 30 minutes. Drain.
2. In a glass bowl, mix the remaining vinegar, sugar, and garlic. Microwave at high power for about 30 seconds, until the sugar is dissolved. Add the fish sauce and set aside for 30 minutes; discard the garlic.
3. Meanwhile, soak 1 rice paper at a time in hot water until pliable, about 10 seconds; transfer to a work surface. Set a cilantro sprig and lettuce leaf on the lower third of the rice paper and top with 3 shrimp halves. Top with some of the yellow pepper, vermicelli, and the pickled vegetables; roll up tightly, folding in the sides. Place the roll on a platter and repeat with the remaining ingredients. Halve the rolls and serve with the sauce for dipping.

Spicy Chicken Rice Soup

Ingredients

• 3 14.5-oz can chicken broth (14 1/2 ounce cans)
• 3 cups Rice cooked
• 2 southwestern chicken strips (6 ounce packages) fully cooked and diced
• 1 16-oz can V8 vegetable juice (16 ounce can)
• 1 15.25-oz can whole kernel corn (15 1/4 ounce can) undrained
• 1 1/2 cups salsa
• 1 4-oz can diced green chilies (4 ounce can) undrained
• 1/2 cup green onion chopped
• 2 tablespoons fresh cilantro minced
• 4-cheese Mexican blend cheese shredded
• chopped green onion additional
• fresh cilantro minced
• tortilla chips crushed

Instructions

1. 1In a large pot, combine first 9 ingredients. Bring to boil. Reduce heat; cover and simmer for 15 minutes or until heated through.
2. 2Garnish with toppings.

Vegetable and Rice Burritos with Quesadilla Cheese

Ingredients

• 4 teaspoons canola oil, divided
• ⅓ cup uncooked long-grain white rice
• 1 teaspoon chopped garlic, divided
• ⅔ cup water
• ¼ teaspoon salt, divided
• 1 tablespoon chopped jalapeño pepper
• ¼ cup reduced-fat sour cream
• 1 tablespoon chopped cilantro
• 1 teaspoon fresh lemon juice
• ⅛ teaspoon ground red pepper
• 1 cup chopped onion
• 1 cup sliced cremini mushrooms
• ½ cup fresh corn kernels
• 1 small zucchini, halved lengthwise and sliced (about 3/4 cup)
• ¾ cup halved grape tomatoes
• 4 (7- to 8-inch) whole-wheat tortillas
• 4 ounces quesadilla cheese, shredded (about 1 cup packed)
• Cilantro leaves (optional)

Instructions

1. Heat a small saucepan over medium-high heat. Add 1 teaspoon canola oil to pan; swirl to coat. Add rice and 1/2 teaspoon garlic; sauté for 1 minute, stirring constantly. Add 2/3 cup water and 1/8 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand for 10 minutes. Fluff with a fork; stir in jalapeño.
2. Combine sour cream, chopped cilantro, juice, and red pepper in a small bowl.
3. Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon oil to pan; swirl to coat. Add onion; sauté 2 minutes, stirring frequently. Add remaining 1/2 teaspoon garlic and mushrooms; sauté 1 minute, stirring frequently. Add corn and zucchini; sauté 2 minutes, stirring frequently. Add remaining 1/8 teaspoon salt and tomatoes; sauté 30 seconds or until tomatoes are thoroughly heated. Remove vegetable mixture from pan. Wipe pan clean with a paper towel.
4. Heat tortillas according to package directions. Divide sour cream mixture evenly among tortillas; spread to a thin layer, leaving a 1/2-inch border. Top each tortilla with 1/4 cup cheese, about 1/4 cup rice mixture, and about 1/2 cup vegetable mixture. Roll up each, jelly-roll fashion. Return skillet to medium heat. Add 2 burritos to pan, seam side down; cook 1 minute on each side or until browned. Repeat procedure with remaining burritos. Garnish with cilantro leaves, if desired.

This Broccoli Salad Is the Perfect Summer Side

Ingredients

• 1/2 cup extra virgin olive oil
• ¼ cup vinegar (such as white wine vinegar, red wine vinegar, apple cider vinegar, or a combination)
• 1 tablespoon dijon mustard
• 1 clove garlic, peeled
• 1 teaspoon honey
• 1 tablespoon italian seasoning
• 1/4 tsp salt and pepper, to taste
• 1 broccoli crown, washed and chopped into florets
• 1/4 cup parsley, chopped (or other herbs)
• ¼ cup chopped nuts (such as walnuts, almonds, or pecans)
• 1/4 cup feta cheese

Instructions

1. To a food processor, blender, or medium-sized bowl, add the olive oil, vinegar, mustard, garlic, honey, Italian seasoning, salt, and pepper to make the vinaigrette. Blend or whisk until combined.
2. Add dry broccoli to a medium size bowl. Toss with parsley, nuts and cheese. Add the vinaigrette and toss. Season with salt and pepper. Allow the salad to marinate for at least 10 minutes in the refrigerator before serving.
3. Toss the salad again to distribute the dressing. Serve with extra cheese, crunchy elements, and fresh pepper and herbs on top.

Summery No-Bake Chicken Enchiladas with Pico de Gallo

Ingredients

• 1/4 cup lime juice
• 2 cloves garlic, minced
• 1/2 teaspoon Kosher salt
• Hot sauce, to taste
• 1/4 teaspoon paprika
• 2 tablespoons olive oil
• 1 pound boneless skinless chicken breasts
• 4 Roma tomatoes, seeded and diced
• 1 small purple onion, diced
• 1 jalapeño, seeded and diced
• Kosher salt
• Fresh ground black pepper
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lime juice
• 2 avocados
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon lime juice
• Kosher salt
• Fresh ground black pepper
• Eight 4-inch corn or flour tortillas
• 1/2 cup crumbled queso fresco (about 2 ounces)

Instructions

1. For the chicken: In an eight-inch glass baking dish, whisk together all of the ingredients except for the chicken breasts. Place the chicken breasts in the baking dish and coat evenly with the marinade. Marinate for 25 minutes in the refrigerator. Light a grill and grill the chicken breasts over moderately high heat until no longer pink and cooked through, about 4 to 6 minutes on each side. Transfer to a cutting board and chop into 3/4-inch pieces.
2. For the pico de gallo: Toss all ingredients in a large bowl.
3. For the guacamole: mash up the avocados with the cilantro, lime juice, salt and pepper.
4. Wrap the tortillas in a damp paper towel and warm them in a microwave oven until soft and pliable, about 1 minute.
5. On a work surface, spread each tortilla with the guacamole and top with the chicken and 1 tablespoon of the queso fresco. Roll up the tortillas and place on a serving platter. Top with the pico de gallo.

Easy Baller Summer Salad

Ingredients

• 150 g mozzarella cheese, pearls
• 1 avocado
• 1 papaya, seeds removed
• 1/2 cantaloupe, seeds removed
• 1 piece cucumber, salt and pepper to taste (about 20 cm long)
• 1 tablespoon finely chopped of fresh mint
• 2 tablespoons good vegetable oil
• 3 tablespoons lemon juice
• 1 lemon, zest of

Instructions

1. Do not peel the fruit and vegetables.
2. Using a melon baller scoop out sphere shaped pieces of the fruit and vegetables.
3. Combine, drizzle with the dressing (oil, mint, lemon juice and zest), season and serve.

Cool Kitchen Chop in a Crock Pot Dinner

Ingredients

• 1/2 cup chicken broth
• 1 tablespoon Dijon mustard
• 3/4 cup barbecue sauce (your favorite)
• 2 pork chops, 1/2 to 3/4-inch thick, fat removed
• 4 small nugget potatoes, scrubbed or 2 medium potatoes, peeled cut in chunks
• 6 new baby carrots, scrubbed
• 1 medium red onion, cut in 4 pieces
• 4 garlic cloves, peeled, chopped
• 2 jalapeno peppers, membrane & seeds removed
• 2 medium tomatoes, cut in large chunks
• 10 snow peas or 10 sugar snap peas, ends snipped
• salt & pepper
• 1 tablespoon cornstarch
• 4 tablespoons water

Instructions

1. Mix together the broth, BBQ sauce & Dijon mustard.
2. Pour a little in the bottom of the crock pot.
3. Place chops in the crock pot.
4. Add remaining ingredients except the snow peas, corn starch and water.
5. Season with salt & pepper.
6. Pour the chicken broth/BBQ sauce over the crock pot contents.
7. Put the lid on, turn to low cook for 6 1/2 hours.
8. Mix cornstarch with water add to crock pot, stir it in .
9. Add snow peas.
10. Continue cooking on high for another 1/2 hour.
11. Serve and enjoy.

Chicken And Chili Enchiladas Recipe

Ingredients

• 2 cans (4.5 ounces) chopped green chilies
• 1 package (8 ounces) cream cheese, softened
• 1/2 teaspoon cumin
• 3-4 cups rotisserie chicken, shredded into bite-size pieces
• 8 flour tortillas
• 1 jar (11 ounces) salsa
• 1 can (15 ounces) chili without beans
• 1 cup finely shredded Mexican blend cheese
• Garnish with sliced black olives, chopped green onions, sour cream, optional

Instructions

1. 1) Heat oven to 350 degrees. Mix together cream cheese, chilies and cumin in large bowl until combined. Stir in chicken.
2. 2) Open package of tortillas: place package in microwave oven. Microwave on high power until tortillas are softened, about 1 minute.
3. 3) Spread about 2 heaping tablespoons of chicken mixture on each tortilla and roll up. Place seam sides down in greased 13x9" baking pan.
4. 4) Combine salsa and chili; pour over enchiladas. Top with cheese.
5. 5) Bake until hot and bubbly, about 20 minutes. Garnish with olives, green onions, sour cream, if desired.

One Pan Summer Lasagna Recipe

Ingredients

• 2 lbs plum tomatoes,chopped (4 cups)
• 4 Tbs chopped fresh basil
• 1 container (15 oz) ricotta cheese
• 1/2 c shredded parmesan cheese
• 2 Tbs olive oil
• 1 onion,chopped
• 2 cloves garlic,minced
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 c white wine or chicken broth
• 6 oven-ready lasagna noodles,broken in thirds
• 8 oz. mini mozzarella ballls

Instructions

1. Combine 1 c tomatoes and 1 Tbs basil; reserve In seperate bowl,combine ricotta and parmesan;reserve.
2. In 10" non-stick skillet,heat oil over med. heat. Add onion,garlic,salt,pepper and remaining 3 cups tomatoes;cook stirring until softened,12 to 15 mins. Stir in wine and 1/2 c water,boil 1 min. Transfer to bowl;stir in remaining 3 Tbs basil.
3. In same skillet,spread 3/4 c sauce. Top with 6 noodle pieces,1/2 ricotta mixture and 1/3 of mini mozzarella balls. Repeat. Add noodles and remaining sauce.. Bring to boil. Cover;reduce heat to med-low. cook till noodles are tender ,30 mins.
4. Remove skillet from heat. Top with remaining mozzarella balls. Cover;let stand until melted,5 mins. Top with reserved tomato-basil mixture.

Crispy Parmigiano-crusted Chicken On Summer Lemon Pasta

Ingredients

• 4 chicken cutlets
• 3 tablespoons Extra Virgin Olive Oil divided
• 3 egg whites lightly beaten
• 1 1/2 cups Parmigiano Reggiano cheese divided, grated or shredded
• Salt and freshly ground black pepper
• 1 pound spaghetti thick
• 2 bunches scallions thinly sliced
• 2 cloves garlic (up to 3) grated
• 1 cup Italian parsley (about 2 handfuls) chopped
• lemon Zest and juice of 1 lemon
• 1 9-oz box frozen quartered artichoke hearts defrosted
• 1 bunch baby spinach

Instructions

1. Place a large pot of salted water over high heat to boil for the pasta.
2. While the pasta water is coming up to a boil, pound out your chicken cutlets a little bit: Place one of them into a large zipper bag with a small amount of water. Seal the bag, squeezing out as much air as you can. Pound the chicken using a small cast iron skillet until it's evenly thinned out. Reserve the finished pieces on a plate as you finish the rest.
3. With all of your chicken pounded out, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. While that's heating up, set up two dishes on the counter: Fill one the egg whites and the other with about a cup of the Parmigiano Reggiano. Season the chicken cutlets on both sides with salt and freshly ground black pepper, then dip them first in the egg white and then in the grated cheese.
4. Once all of your cutlets are coated, cook them in the hot pan until golden brown and cooked through, 3-4 minutes per side. When they're finished, reserve them to a plate while your veggies are cooking.
5. As soon as you drop your chicken cutlets into the pan, drop your pasta and cook to al dente according to package directions (just before draining the pasta take a scoop of the starchy cooking water out and save it to make your sauce with).
6. Place another large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Toss the scallions, garlic and parsley into the pan and cook until tender, about 1 minute. Add the lemon zest and juice, artichoke hearts, remaining Parmigiano Reggiano and your scoop of starchy pasta water (you're looking for about 1 cup of liquid here). Hit the pan of veggies with a little salt and freshly ground pepper, and cook for about 1 minute to heat everything through.
7. While that's coming up to a bubble, drain your pasta and toss it into the pan with the sauce to heat up along with it. Just before you're ready to serve, toss the spinach in the pan too and give it a light toss to coat ? you don't need to worry about "cooking" this too much, the heat from everything in the pan will wilt the spinach perfectly.
8. Once everything's heated through, divide the pasta mixture between four plates and top each portion with a crispy crusted chicken cutlet.

Grilled-Vegetable Sandwich

Ingredients

• 1 teaspoon dried oregano
• 2 tablespoons chopped fresh basil (optional)
• 0.5 teaspoon salt
• 0.5 teaspoon fresh-ground black pepper
• 1.5 teaspoons wine vinegar
• 0.75 cup olive oil
• 1 eggplant (cut into /2-inch slices)
• 1 zucchini (cut into /2-inch slices)
• 2 red bell peppers (cut into wedges)
• 1 red onion (cut itno /2-inch slices)
• 4 large crusty rolls (split)
• 4 tablespoons store-bought or homemade pesto
• 4 leaves romaine lettuce
• 2 tomatoes (sliced)

Instructions

1. Light the grill. In a large bowl, combine the oregano, the basil, if using, the salt, black pepper, vinegar, and oil. Add the eggplant, zucchini, bell peppers, and onion and stir to coat. Grill the vegetables in batches, turning once, until lightly browned and tender, 10 to 15 minutes per batch.
2. Spread the inside of each roll with 1 tablespoon of the pesto. Sandwich the grilled vegetables, lettuce, and tomatoes in the rolls.

Windys Jambalaya Recipe

Ingredients

• 1 lb bag 36-40 ct tail-on frozen shrimp
• 1 lb kielbasa or smoked sausage
• 1 lb boneless, skinless chicken thighs
• 2 to 3 Tbsps olive oil
• 2 medium onions, diced
• 4 to 5 celery stalks, diced
• 1 green bell pepper, diced
• 4 to 5 scallions, chopped
• 1 1/2 tsps coarse grind garlic
• Creole seasoning (Tony Chachere's), to taste
• 1 28oz can diced tomatoes
• 1 Tbsp browning sauce (Kitchen Bouquet)
• 1/4 tsp poultry seasoning or sage
• 4 cups water or low sodium chicken broth
• 2 cups extra long grain white rice
• Hot sauce (optional)

Instructions

1. 1. Thaw shrimp overnight in the refrigerator or for several hours in cold water; pull tails off. Refrigerate until ready to use.
2. 2. Cut sausages in half lengthwise; then cut in 1/4-inch slices. Set aside.
3. 3. Spray a skillet and fry chicken thighs until nicely browned. Let cool slightly and dice; set aside.
4. 4. Preheat a 6 qt Dutch oven over medium high heat; add olive oil and heat to not-quite-smoking. Add onions, celery, green bell pepper, and scallions. Stir often to prevent scorching, and cook for about 5 minutes, or until slightly golden. Add garlic and cook for 1 minute longer.
5. 5. Add Creole seasoning as you go, tomatoes, sausage, chicken, browning sauce, and poultry seasoning; stir. Add water or chicken broth, and bring to a boil. Lower heat and add rice. Stir and cover with a vented lid; cook for about 20 to 25 minutes, or until liquid is absorbed.
6. 6. Stir in shrimp and heat through.
7. 7. Serve hot sauce on the side.
8. SUGGESTED SIDES: Cornbread and asparagus spears, bread pudding for dessert.
9. NOTE: This dish has no trouble standing alone, but is excellent served as a side dish with scrambled eggs, as well. Also, if seafood/shellfish sensitivity is an issue, substitute another pound of either smoked sausage, or perhaps ham, for the shrimp.

Thin-crust Garlic Alfredo Pizza With Chicken Recipe

Ingredients

• 1 cup warm water
• 1 tsp sugar
• 2 tsp salt
• 1 ½ tbsp olive oil
• 2 cup bread flour
• 1 cup whole wheat flour
• ¾ tsp instant dry yeast
• ½ cup half-and-half cream
• 1 cup fat free evaporated milk
• ¾ cup grated, authentic Parmesan cheese
• ½ tsp pepper
• ½ tsp garlic powder
• 3 cloves of garlic, minced
• ½ tbsp oregano
• ½ tbsp basil
• 1 tbsp cornstarch
• 1 tbsp cold water
• 1 boneless, skinless chicken breast, slivered
• 3 tbsp flour + 1 tbsp garlic powder, for dredging
• 1 tbsp olive oil
• ½ large sweet onion, sliced thinly
• ½ large tomato, sliced thinly
• ¼ cup grated Parmesan cheese
• ¼ cup grated Romano cheese

Instructions

1. Heat a pizza stone in an oven to 475F.
2. Combine water, sugar, salt and oil in a small bowl.
3. Separately, mix together flours and yeast.
4. Add water mixture to the dry ingredients and stir well to form an elastic dough.
5. Let rest 10 minutes.
6. Spread flour lightly on a pizza peel and roll out dough until very thin (about 3/16 inch).
7. Shift bare crust to stone and bake 5-7 minutes. Remove crust to peel.
8. Heat cream and evaporated milk to a simmer.
9. Stir in Parmesan, pepper, garlic powder, garlic, oregano and basil.
10. Stir together cornstarch and cold water, mix into sauce.
11. Remove the mixture from the heat when it begins to thicken.
12. Dredge chicken pieces in flour and garlic powder mixture, lightly pan-fry in olive oil until browned all over.
13. Remove chicken and set aside.
14. Add onion to pan and cook gently until translucent.
15. Add tomatoes in one layer and cook 3-4 minutes, until wilted looking. Remove everything to the plate with the chicken and set aside.
16. Spread a thin layer of sauce onto the base and top with onions, tomatoes, chicken and cheeses.
17. Bake for 15 minutes at 475 degrees.

Honey and Lemon Chicken on Rice (For Womans Day)

Ingredients

• 800 g chicken breasts
• 2 cups cooked rice
• 4 tablespoons olive oil
• 8 baby onions, peeled (shallots)
• 2 carrots, finely sliced
• 5 garlic cloves, crushed
• 1 inch fresh ginger, chopped
• 1 teaspoon lemon rind, grated
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 6 tablespoons orange juice
• 2 tablespoons lemon juice
• 4 tablespoons honey
• 1/2 teaspoon pepper
• 1/2 teaspoon chili flakes
• 6 spinach leaves
• 1/2 yellow capsicum, diced
• 1/2 red capsicum, diced
• 1/2 green capsicum, diced
• 2 tablespoons butter
• 4 sprigs parsley

Instructions

1. In a bowl mix together the ginger, lemon rind, salt, mustard, orange juice and pepper, half of the chilli flakes, half of the honey, and the lemon juice.
2. Place the chicken breasts in this mixture and marinate for 1 hour.
3. In the meantime heat half of the olive oil in a pan and sautee the onions, and carrots till just glazed. Add the garlic stir and cook for 3 minutes Remove from the heat.
4. Preheat oven to 200 c .
5. Transfer the onion mixture to a baking dish, spread the spinach leaves over the onions and place the chicken on top of the spinach. Pour the remaining honey over the chicken and bake in the oven till tender and golden.
6. Back to the sautee pan. Heat the remaining olive oil in the pan and sautee the capsicums for a few minutes Add the rice to the pan, season with salt and toss all together.
7. Plate the chicken on top of the vegetables and glaze with the cooking juices. Serve the rice in a bowl, Sprinkle the remaining chilli flakes over the chicken and rice, garnish with the parsley.
8. Serve hot.

Chicken Piccata With Summer Vegetable Pasta

Ingredients

• olive oil flavored cooking spray
• 1 cup red bell pepper, cut into 1/4-inch strips
• 3/4 cup thinly sliced onion (about 1/2 large onion)
• 1 1/2 zucchini (about 1 medium, cut matchstick style)
• 1 1/4 cups yellow squash (about 1 medium, cut matchstick style)
• 1 cup cherry tomatoes, halved
• 2 garlic cloves, minced
• 8 ounces uncooked spaghetti
• 3/4 cup parmesan cheese, divided
• 1/2 cup thinly sliced fresh basil
• 4 (6 ounce) boneless skinless chicken breast halves
• 1/4 teaspoon salt
• 1/2 teaspoon pepper, divided
• 1/2 cup flour
• 2 teaspoons olive oil
• 1 1/2 cups chicken broth
• 6 tablespoons lemon juice
• 2 tablespoons capers
• 1/2 cup sliced green onion
• 1 tablespoon butter

Instructions

1. Heat a large nonstick skillet over medium-high heat. Coat with cooking spray. Add bell pepper and onion; saute 8 minutes or until tender. Remove from pan and keep warm.
2. Recoat pan with cooking spray. Add zucchini and yellow squash, saute 4 minutes or until crisp tender. Add tomatoes and garlic, saute 2 minutes more. Add squash mixture to onion mixture; keep warm.
3. Cook pasta according to package directions, omitting salt and fat. Drain over a bowl, reserving 1/2 C cooking liquid. Add pasta and reserved cooking liquid to vegetable mixture; toss to combine. Add 1/2 C Parmesan cheese and basil; toss to combine. Keep warm.
4. Sprinkle both sides of chicken with salt and 1/4 tsp pepper. Dredge chicken in flour, turning to coat. Shake off excess flour.
5. Recoat the pan with cooking spray. Add olive oil to pan, swirling to coat. Add chicken and cook 4 minutes on each side or until done. Remove from pan and keep warm.
6. Add broth, juice, and capers to pan, scraping pan to loosen browned bits. Bring to a boil; cook 3 minutes. Remove from heat. Add green onions, butter, and remaining 1/4 tsp black pepper; stir until butter melts.
7. Arrange 1 C pasta mixture on each of 4 plates. Top each serving with 1 chicken breast half, 1/4 C sauce, and 1 tbsp remaining Parmesan.

Quick and Easy Pepperoni Parmesan Biscuits With Dipping Sauce

Ingredients

• 2 cups Bisquick
• 3/4 cup milk, just check after you have everything mixed together (you may want to add another teaspoon or two)
• 3/4 cup pepperoni, fine chopped (you can add a bit more if you want, about 3 oz)
• 1 tablespoon grated onion
• 1 cup Italian cheese blend, grated (I get Sargento, a blend of mozzarella, parmesan and romano, any blend should work fine, you want a b)
• 3 tablespoons melted butter
• 1 tablespoon minced garlic
• 1/2 teaspoon italian seasoning
• 3 tablespoons grated parmesan cheese
• 1 1/2 cups marinara sauce

Instructions

1. Mix -- Simply mix the Bisquick, milk, butter and then add in the garlic, onion, seasoning, cheese and pepperoni. You want a nice stiff mix so you can drop by a spoon onto a cookie sheet and they will not be too soft and fall apart. So always start with the 3/4 cup milk first, and then add a little more if needed.
2. Once mixed, drop heaping spoonfuls of the biscuit mix to a baking sheet lined with parchment paper. No clean up. You can also just spray a baking sheet with non stick spray if you want. Top each biscuit with a sprinkle of grated parmesan and bake in a 400 degree preheated oven on the middle rack until golden brown. They should take anywhere between 12 and 20 minutes depending on how big you make them.
3. Sauce -- Just reheat the sauce in the microwave or on the stove stop until warm. Serve on the side with the biscuits. Kids and adults love these. ENJOY!

1 Dish Chicken Enchilada Recipe

Ingredients

• Batter
• Cooking spray
• 3/4 cup all purpose flour
• 1/2 cup masa corn flour or corn meal
• 2 envelpes rapid rise yeast
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 3/4 cup very warm milk ( 120 -130*F)
• 3 Tablespoons corn oil
• 1 egg
• Chicken filling
• 1 1/2 cups diced, cooked chicken
• 1/2 cup sour cream
• 1/2 cup ( 2 ounces) shredded Mexican style cheese
• 1 can ( 4 ounces) chopped green chiles. drained
• 1-1/2 teaspoons ground cumin
• toppings
• 1/2 cup ( 4ounces) salsa
• 1 cup (4 ounces) shredded Mexican cheese

Instructions

1. Mix batter ingredients together in a pre sprayed 8 x 8 inch baking dish. Combine chicken filling ingredients in a bowl.
2. Top batter evenly with chicken filling. Pour salsa over chicken; sprinkle with 1 cup shredded cheese.
3. Bake by placing in a cold overn; set temperature to 350*F. Bake for 30 minutes or until done.

Summer Tomato Sauce

Ingredients

• 2 tablespoon Olive oil
• 2 large Garlic cloves
• 1/2 cup Finely chopped onions
• 2 pounds Tomatoes very ripe

Instructions

1. Cook garlic and onion in oil in medium high heat in sauce-pan about 3 minutes until onion softens but not yet brown. Add tomatoes and bring to boil, add basil and cook, covered for 10 minutes. Mix in blender or food processor until smooth. Add salt, pepper, and pinch of sugar, if needed.

Egg Foo Young

Ingredients

• 3/4 cup bean sprouts
• 1/4 cup onion, diced
• 1/2 cup zucchini, grated
• 1/4 cup carrot, grated
• 3/4 cup bok choy (or spinach), thinly sliced
• 1/2 cup shiitake mushrooms, thinly sliced (or shrimp or meat of choice)
• 1 clove garlic, grated
• 1 teaspoon ginger, grated
• 1/2 teaspoon salt
• 1 cup broth
• 1 tablespoon soy sauce
• 1 tablespoon rice wine (or dry sherry)
• 1 tablespoon mirin
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1/2 teaspoon sesame oil
• 1 handful cilantro, chopped
• 3 eggs, lightly beaten
• 1 tablespoon oil

Instructions

1. Mix the bean sprouts, onion, zucchini, carrot, bok choy, mushrooms, garlic, ginger and salt in a large bowl and set aside.
2. Bring the broth to a boil, reduce the heat and simmer adding the soy sauce, rice wine and mirin.
3. Mix the cornstarch into the water, add it to the gravy and simmer until it thickens.
4. Mix in the sesame oil reduce the heat to low to keep it warm while you cook the omelettes.
5. Squeeze any excess liquid from the vegetables, drain and mix with the cilantro and eggs.
6. Heat the oil in a pan over medium heat.
7. Pour 1/3 cup of the mixture into the pan and cook until golden brown on both sides, about 3-4 minutes per side. Note: If the egg starts to spread out, push it back in with a spatula.
8. Serve topped with the gravy and extra vegetables if desired.

Farmhouse Beef Casserole

Ingredients

• olive oil flavored cooking spray, for pans
• 1 small russet potato (about 4 oz.)
• 1 cup mozzarella cheese, shredded (low-fat, or regular)
• 1 lb ground sirloin
• 1 medium yellow onion, chopped
• 2 garlic cloves, minced
• 1 (14 1/2 ounce) can whole tomatoes, chopped up (I use my hands and squeeze them)
• 1 tablespoon chili powder (to taste)
• 2 cups green cabbage, shredded
• salt & freshly ground black pepper, to taste
• 1 -3 tablespoon your favorite taco sauce
• 6 slices pickled jalapeno chile (optional)

Instructions

1. Preheat oven to 375°F (C.190°).
2. Lightly coat a 2-qt. casserole with cooking spray.
3. Peel and grate the potato into a bowl.
4. Stir in 1/4 cup of the cheese.
5. Spread evenly over the bottom of the prepared casserole. Bake for 15 to 20 minutes, until the potato is browned and crispy.
6. Meanwhile, brown the ground sirloin, onion, and garlic in a large non-stick skillet, breaking up the beef with a wooden spoon as it browns. Discard any excess fat.
7. Stir in tomatoes with their juice, chili powder, and the cabbage. Season with pepper to taste.
8. Saute, stirring, for a minute or two. If mixture seems too dry, add a tablespoon of the bottled taco sauce, adding up to 2 tablespoons more.
9. When potatoes are done, spoon beef mixture on top of potatos. Top with remaining cheese and jalapeno slices(if using).
10. Bake for 25 to 30 minutes, until cssserole is hot and bubbly. Serve at once.

Barbecued-Chicken Pot Pie

Ingredients

• 1 teaspoon margarine or butter
• Cooking spray
• 2 cups chopped onion
• 1/2 cup chopped green bell pepper
• 1/3 cup diced seeded poblano chile or 1 (4.5-ounce) can chopped green chiles,
• 1 small garlic clove minced
• 1 1/2 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1/4 cup cider vinegar
• 4 cups shredded cooked chicken breast (about 1-1/2 pounds)
• 2 tablespoons brown sugar
• 1 ounce unsweetened chocolate grated
• 1 (12-ounce) bottle chili sauce
• 1 (101/2-ounce) can low-salt chicken broth
• 1 (11.5-ounce) can refrigerated corn bread twists

Instructions

1. Preheat oven to 375 degrees. Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, peppers, and garlic, and saute 5 minutes. Stir in cumin and coriander, and cook 2 minutes. Stir in vinegar, scraping skillet to loosen browned bits. Add the chicken and the next 4 ingredients (chicken through broth), and cook 15 minutes or until thick, stirring occasionally. Spoon chicken mixture into 11 x 7-inch baking dish coated with cooking spray.
2. Unroll corn bread dough, separating into strips. Place strips in a lattice fashion over chicken mixture. Bake at 375 degrees for 25 minutes or until golden brown; let stand 15 minutes before serving.

Southwestern Sunset Stew With Soft Polenta (Ww Core)

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped (1 to 1 1/2 cups depending on your tastes)
• 2 teaspoons ground cumin
• 1/2 tablespoon chili powder
• 1/2 tablespoon ground coriander
• 1 1/2 tablespoons all-purpose flour
• 2 medium garlic cloves, minced
• 1 (14 1/2 ounce) can diced tomatoes
• 1 vegetable bouillon cube, mixed into three cups of hot water (vegetable or faux chicken flavor)
• 2 1/2 cups peeled cubed butternut squash (3/4-inch pieces)
• 1 medium potato, peeled and cut into 3/4-inch cubes
• 1 1/2 cups frozen corn
• 1/2 teaspoon salt (to taste)
• 2 tablespoons tomato paste
• 1/2 teaspoon dried basil
• 1 large pinch ground cinnamon
• 1 pinch crushed red pepper flakes, to taste
• finely chopped red bell peppers (to garnish) or yellow bell pepper (to garnish)
• 1 1/2 cups yellow cornmeal
• 4 1/2 cups water
• 1/2 teaspoon salt

Instructions

1. In large saucepan, soup pot or Dutch oven, heat oil over medium heat. Add onion and cook, stirring often, until softened and slightly colored, about 8 minutes.
2. Stirring continuously, add in garlic, flour, cumin, chili powder and coriander and cook an additional minute.
3. Stir in broth, tomatoes, squash, potato, corn, and salt. Increase heat to high and bring to a boil. Reduce heat to low, cover partially and simmer 15 minutes.
4. Stir in tomato paste, basil, cinnamon and pepper; cover partially and simmer gently until flavors have blended, about 10 minutes. Remove from heat.
5. About 35 minutes before you plan to eat, make soft polenta. Start by bringing 3 1/2 cups of water to boil, adding salt. Mix remaining cup of water to cornmeal to create a slurry. Whisking vigorously, stir the slurry into the water. Using your whisk, keep mixing and stirring until polenta is cooked, about 30 minutes. When it is almost done, rewarm stew, if needed, over low heat.
6. Spoon portions of polenta into large, shallow soup bowls, making wide depression in center. Spoon some stew into each depression, garnish with chopped bell pepper and serve right away.
7. * A note for WW Core followers: Though flour is not Core, the amount used here is less than a 1/2 point per serving.

Instant Pot Breakfast Ratatouille

Ingredients

• 1 cup chopped yellow onion (about 1 medium)
• ¼ cup olive oil
• 2 tablespoons minced garlic (about 6 cloves)
• 2 teaspoons chopped fresh thyme
• 1 teaspoon chopped fresh oregano
• 1 (28-ounce) can whole peeled plum tomatoes (such as San Marzano), drained
• 3 cups chopped eggplant (from 1 medium)
• 2 cups sliced zucchini, cut in half-moons (from 1 zucchini)
• 1 cup chopped yellow bell pepper (from 1 bell pepper)
• 3 tablespoons chopped fresh basil
• 3 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon drained capers, chopped
• 1 tablespoon red wine vinegar
• 1 dozen large eggs
• Crusty bread

Instructions

1. For a single serving, heat 1 cup ratatouille in a small skillet over medium-high, and cook, stirring often, until it begins to simmer. Make 2 small cavities; crack 1 egg into each cavity. Reduce heat to medium-low; cover, and cook until whites are set, about 3minutes. Serve immediately with crusty bread.
2. Instant Pot, Model: IP-DUO V2 was used for this recipe.
3. Using a towel, vent seal. Once all pressure has released, open, and stir in basil, parsley, capers, and vinegar. Store in an airtight container in refrigerator up to 1 week, or freeze up to 6 months.

Fruit and Broccoli Buffet Salad

Ingredients

• 1/2 cup olive oil (grapeseed oil or safflower oil)
• 1/3 cup sugar
• 3 tablespoons cider vinegar
• 1 teaspoon lime zest, grated
• 2 tablespoons lime juice
• 1 garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon poppy seed
• 1/2 teaspoon paprika
• 1/2 teaspoon dry mustard
• 2 oranges, peeled, seeded and sectioned
• 1 red apple, chopped
• 2 1/2 cups broccoli florets, cut into bite size pieces
• 1 cup red grapes, halved (seedless or green grapes)
• 1/2 cup pecans, toasted and chopped

Instructions

1. Dressing: In a medium bowl, whisk together oil, sugar, vinegar, lime zest, lime juice, garlic, salt, poppy seeds, paprika and mustard. Set aside.
2. Salad: In a large bowl, combine oranges, apple, broccoli and grapes. Add dressing and gently toss to coat. Cover and chill for at least 2 hours, until chilled, or for up to 6 hours. Sprinkle with pecans.
3. Dressing can be made ahead of time and stored in the fridge for up to 3 days.
4. Variation: use a chopped red skinned pear in place of the apple and toasted hazelnuts or walnuts in place of the pecans.

Mexican Chicken And Vegetable Casserole

Ingredients

• 1/2 c Monterey Coarsely grated
• 1 ts Chili powder
• 1/2 ts Cinnamon
• 3 Garlic
• 1 ts Ground cumin
• 2 ts White-wine vinegar
• 2 Tomatoes chopped coarsely
• 1 Red bell pepper cut into pieces
• 1/4 ts Dried oregano crumbled
• 1 c frozen corn Fresh or thawed
• 1 lg Onion sliced thin
• 8 Chicken thighs (about 2)
• 4 Zucchini (about 1 1/2 pounds), scrubbed, quartered lengthwise, and cut crosswise into 3/4-inch pieces
• 1/4 c Chicken broth
• 1 tb pickled cloves minced, drained, (up to 2)
• ; pieces
• 3 tb Vegetable oil

Instructions

1. In a small bowl whisk together the cumin, the chili powder, the cinnamon, the vinegar, 1 of the garlic cloves, minced and mashed to a paste with a pinch of salt, 1 tablespoon of the oil, salt and pepper to taste, coating the chicken with the spice paste, and grill it on an oiled grill set about 6 inches over glowing coals or in an oiled ridged grill pan set over moderately high heat, turning it once, for 12 to 15 minutes on each side, or until it is cooked through. While the chicken is cooking, in a skillet cook the onion in the remaining 2 tablespoons oil over moderate heat, stirring occasionally, until it is lightly golden, add the remaining 2 garlic cloves, minced, and the tomatoes, and cook the mixture over moderately low heat, stirring occasionally, for 5 minutes. Add the zucchini, the broth, the jalapeno, the bell pepper, the corn, the oregano, salt and pepper to taste and simmer the mixture, stirring occasionally, for 20 minutes, or until the zucchini and bell pepper are tender. In a large flameproof shallow casserole combine the zucchini mixture and the chicken, sprinkle Monterey Jack over the top, and broil the mixture under a preheated broiler about 6 inches from the heat for 1 minute, or until the cheese is bubbling. Serves 4 to 8. Gourmet June 1991

Jan's Autumn Chicken Pot Pie

Ingredients

• 1 cup Plain flour
• 1 teaspoon ginger root grated
• 1 teaspoon Lemon zest grated
• 1/2 teaspoon Salt
• 1/3 cup Butter softened
• 3 tablespoons Water cold
• 3 cups chicken cooked, chopped (leftover from roast chicken or freshly poached)
• 1 425-gram can cream of chicken soup
• 1 small Onion diced
• 2 small carrots diced
• 1/3 cup Dried Apricots diced
• 2 small Red apples cored and diced
• 1 tablespoon ginger root fresh minced
• 1 pinch Salt and black pepper
• 1/2 teaspoon Vege-spice
• 2 tablespoons Butter softened
• 1/4 cup Plain flour

Instructions

1. DOUGH
2. In large bowl combine flour, ginger, lemon zest and salt.
3. With a pastry blender or 2 knives, cut in 1/3 cup butter until mixture resembles coarse crumbs.
4. Sprinkle 3 tablespoons of water over the mixture and toss with fork. The dough should be just barely moistened, enough to hold together when formed into a ball. Add more water if needed.
5. Form the dough into a flat disk and wrap in plastic. Refrigerate while making the filling.
6. Preheat oven to 450F
7. FILLING
8. In large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and ginger until smooth.
9. Reduce heat to low and gradually whisk in chicken soup.
10. Stir in onions, carrots, apples, apricots, lemon juice and chicken. Let simmer for 5 minutes, stirring regularly.
11. Season with salt and pepper. Spoon filling into deep, 10-inch ceramic or glass pie dish.

Easy Chicken Enchiladas

Ingredients

• 1 tablespoon canola oil
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 jalapeno, finely chopped
• 0.25 teaspoon chili powder
• 1 can (28 ounces) whole tomatoes in puree
• Coarse salt and ground pepper
• 1 teaspoon fresh lime juice
• 8 corn tortillas (6 inches)
• 1 pound shredded cooked chicken, skin removed
• 4 cups shredded Monterey Jack cheese (12 ounces)
• 2 tablespoons minced pickled jalapenos
• 1 tablespoon canola oil
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 jalapeño, finely chopped
• 0.25 teaspoon chili powder
• 1 can (28 ounces) whole tomatoes in puree
• Coarse salt and ground pepper
• 1 teaspoon fresh lime juice
• 8 corn tortillas (6 inches)
• 1 pound shredded cooked chicken (skin removed)
• 4 cups shredded Monterey Jack cheese (12 ounces)
• 2 tablespoons minced pickled jalapeños

Instructions

1. Heat oil in a medium saucepan over medium-low heat. Add onion, garlic, jalapeno, and chili powder; cook until onion is translucent, 8 minutes.
2. Add tomatoes and 1/2 cup water to saucepan; season with salt and pepper. Bring to a boil. Reduce heat to medium-low; cook, gently crushing tomatoes with a wooden spoon, until sauce is thickened, 15 to 20 minutes. Add lime juice. Let sauce cool completely before storing.
3. Heat a skillet over medium-high heat; warm each tortilla, about 10 seconds per side. Divide chicken, 3 cups cheese, and pickled jalapenos among tortillas; roll tightly. Place seam sides down in a 9-by-13-inch baking dish.
4. When ready to bake, preheat oven to 450 degrees. Top with sauce and remaining cup cheese. Bake until cheese is melted and tortillas heated through, 6 minutes or longer if refrigerated. For a crisper top, broil 1 to 2 minutes more.

Mexican Broccoli Dip Recipe

Ingredients

• 2 bags frozen broccoli ( chopped or florets) defrosted and chopped fine
• 2/3 stick butter
• 1 cup chopped onions
• 1/2 cup each : chopped green, red, yellow bell peppers
• 1 can cream of mushroom soup
• 1 garlic clove minced
• 1/2 cup half and half or milk
• 1 jar (white) Queso Blanco Dip
• 8 ounces shredded Pepperjack
• 8 ounces shredded cheddar cheese
• 1 cup grated Parmesan
• 1 /4 cup diced tomatoes
• 1/4 cup sliced green onions
• 1 tablespoon creole spiceor garlic and herb spice
• Salt to taste( dash or two)
• 1 sleeve ritz crackers, crushed

Instructions

1. Defrost and drain broccoli
2. Chop broccoli and place in casserole dish
3. In a skillet, melt 1/2 stick of the butter over med high heat
4. Stir in onions and bell peppers and cook while stirring, for 2-3 minutes
5. Stir in the garlic and cook another 2-3 minutes
6. Add onion mixture to broccoli
7. Stir in seasoning , Queso dip, soup, and half and half , mix well
8. Spribkle with cheeses and green onions and top with crushed crackers
9. Dot with remaining butter and bake in preheated 350 degree oven until lightly browned, about 25 to 39 minutes
10. Serve with crackers or tortilla chips

Pot Stickers Recipe

Ingredients

• Prep and cooking time does not include resting time for the dough.
• 2 cups all purpose flour
• 3/4 cup plus 2 tablespoons of boiling water
• 1/2 cup very finely chopped napa cabbage
• 8 oz lean ground pork
• 2 tablespoons finely chopped water chestnuts
• 1 green onion finely chopped
• 1 and 1/2 teaspoons soy sauce
• 1 and 1/2 teaspoons dry sherry (optional)
• 1/2 teaspoon sesame oil
• 1/2 teaspoon sugar
• 1 and 1/2 teaspoons cornstarch
• 2 tablespoons vegatable oil
• 3/4 cup chicken broth

Instructions

1. Place flour in a large bowl
2. make a well in the center of flour
3. pour bowling water into the well in the flour stirring with a wooden spoon until the dough begins to hold together
4. knead dough on a lightly floured surface until smooth and stainy about 5 minutes
5. cover and let rest 30 minutes
6. While dough is resting prepare filling
7. squeeze cabbage to remove as much moisture as possible
8. add pork, water chestnuts, onion, soy sauce, sherry, ginger cornstarch, sesame oil and sugar mix well
9. divide dough into 2 equal portions
10. cover one portion with plastic wrap while you work with the other
11. roll dough to 1/8 th inch thickness on lightly floured surface
12. cut out 3 inch circles
13. place a rounded teaspoon of filling mixture in the center of dough circle
14. lightly moisten the edges of the circle with water
15. fold in half over the filling
16. starting at one end pinch dough together making 4 pleats along the edge. cover finished pot stickers while you make the rest of the dumplings
17. (pot stickers may now be cooked immediatly, refrigerated for up to 4 hours, or frozen in a sealed plastic bag until needed)
18. Heat 1 tablespoon of oil in large nonstick skillet
19. set 1/2 of the pot stickers in pan seam side down ( if frozen no need to thaw)
20. cook until bottoms are a golden brown about 5 or 6 minutes
21. pour 1/3 cup chicken broth into skillet
22. cover tightly reduce heat and cook until all the liquid is absorbed about 10 minutes for thawed 15 for frozen
23. repeat for remaining pot stickers
24. serve pot stickers with your favorited dipping sauces

Summer Corn and Tomato Pasta

Ingredients

• 1 lb bow tie pasta
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, smashed
• 1 pint cherry tomatoes
• 3 ears fresh corn, kernels cut off
• 2 tablespoons unsalted butter
• 1/4 cup fresh basil leaf, torn into pieces

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta until al dente; drain.
2. Meanwhile, in large skillet, heat the olive oil over medium heat.
3. Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes are softened, about 5 minutes.
4. Stir in the corn, raise the heat slightly and cook until the corn is heated through and golden, about 5 minutes.
5. Season to taste with salt.
6. Add the vegetables, butter and basil to the pasta and toss.

Nicoise Salad With Grilled Tuna

Ingredients

• 8 -10 ounces tuna
• olive oil
• lemon juice, and
• pepper
• 4 cups lettuce, your choice
• 4 green onions, chopped
• 8 ounces small red potatoes, quartered
• 4 ounces green beans, cut in 2 lengths
• 2 hardboiled egg, sliced
• 1 cup cherry tomatoes, quartered
• 1 avocado, sliced
• 1/4 cup olive, halved or left whole (optional)
• 1/3-1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1 tablespoon finely chopped herbs, your choice. Parsley and chives are good
• 1/2 tablespoon seasoning salt
• 1 teaspoon seasoned pepper
• 1 teaspoon garlic powder
• 2 tablespoons grated parmesan cheese
• 2 tablespoons water

Instructions

1. Brush tuna with lemon, olive oil, and pepper. Grill to desired degree of doneness. Set aside.
2. Thoroughly combine dressing ingredients. Set aside. (We usually have a little dressing leftover).
3. Heat water to boiling. Cook potatoes until tender, cool in iced water until room temperature. Remove, and pat dry. Cook green beans until crisp-tender, cool in iced water. Remove and pat dry.
4. Toss salad greens and onion together. Drizzle with dressing, toss, and divide between two plates. Divide tuna between plates, and center on lettuce.
5. Toss potatoes with 1-1/2 T. dressing, divide between the plates. Toss green beans with 1/2 T. dressing, and divide between the plates. Divide remaining vegetables and eggs between the plates, arranging attractively. Drizzle with dressing and serve.

Microwave New England Boiled Dinner

Ingredients

• Hungarian paprika --
• 3 Potatoes -- sliced
• 1 Cabbage head
• 2 Bay Leaves
• 4 Carrots -- sliced
• Optional
• Sliced
• 2 Garlic cloves -- minced
• 3 1/2 lb Corned beef brisket
• 1 Bermuda onion -- thinly
• Black pepper -- to taste

Instructions

1. 1. Place the brisket in a 3-quart casserole dish; add 3 cups water. Lay slices of onion over top; add garlic, bay leaves and black pepper. Cover and microwave on high power for 10 minutes. 2. Turn brisket over and cover again. Microwave on low for 70-80 minutes, turning meat every 25 minutes. 3. Add sliced potatoes and carrots to broth. Cut cabbage into 6 wedges and arrange in a circular design on top of meat. Add a dusting of Hungarian paprika to potatoes and cabbage if you prefer. 4. Cover and cook at high temperature for 25-30 minutes, rearranging vegetables after 15 minutes. Vegetables should be tender when done. Discard bay leaves and let stand a few minutes before serving. Recipe By : Jo Anne Merrill From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Vegetable 65 Recipe

Ingredients

• 1 medium cauliflower
• 4 pieces ginger
• 1 tablespoon red chilli sauce
• 1 tablespoon vinegar
• 1 teaspoon black pepper
• 2 red chilli
• 1 large onion
• 1 small garlic
• 2 tablespoon tomato ketchup
• 1 teaspoon light soya sauce
• 2 cup virgin olive oil
• 1 teaspoon water
• 1 cup all purpose flour
• salt as required
• 1 teaspoon coriander powder
• 1 tablespoon garlic paste
• 2 tablespoon corn flour
• 1 teaspoon garam masala powder
• 1 tablespoon ginger paste
• 1 handful coriander leaves
• 5 medium mushroom
• 2 medium potato

Instructions

1. Cut the vegetables into medium size using a chopping board and keep them aside. Take one mixing bowl and add all purpose flour, corn flour, salt, garam masala, coriander powder, ginger and garlic paste and mix it well. Then add some water to form a thick paste.
2. Add all the chopped vegetables in the paste and mix well. Let the vegetables marinated for about 2 hours so that the veggies are properly covered with the paste. Now put a deep frying pan on high flame and add oil in it.
3. Deep fry all the vegetables till golden brown. Then take out the veggies and place on a paper towel to remove the extra oil from it. Now take another frying pan and and add 2 tbsp oil in it and let it heat for some time over medium flame. Meanwhile, crush the red chillies with a little water and make a smooth red chilli paste with pestle and mortar
4. Now add finely chopped onions in oil along with finely chopped ginger and garlic and saute for 2-3 minutes, until the onion becomes translucent and pinkish in colour. Add 1 tsp of red chilli paste in it. Also, add the tomato sauce, vinegar, soya sauce and salt carefully as soya sauce also contain salt so keep a check on taste and add 1 tsp of chilli sauce as well to the mixture.
5. Take one bowl separately and add 1 tbsp of corn flour in it and dilute it with water. Now, add it in the sauce prepared to make it thick. Add all fried vegetables to the sauce. Garnish with chopped coriander leaves and serve hot!

Rich Mans slow Cooker Chili

Ingredients

• 5-6 lbs Prime Rib (or a good cut of steak) Diced and already cooked before adding
• 1/2 lb Hamburger Very Lean I used 90% lean
• 1 stick Butter
• 2 Large cans Crushed tomatoes
• 1 can tomatoes paste
• 1 can Diced Tomatoes
• 1 large sweet onion
• 1 large pepper (I used red but you can use green)
• 1 stalk celery Cut very thin
• 2 small cans Canned mushrooms stems and pieces strained
• 2 cloves garlic finely chopped
• 1 teaspoon chopped garlic from a jar
• 1 teaspoon Garlic powder
• 1 teaspoon ground all spice
• 1 teaspoon Badia Complete seasoning (found in dollar store or Walmart)
• 1 teaspoon Sazon seasoning
• 1 teaspoon Chili powder
• 1 teaspoon Cayenne pepper
• 1 teaspoon Montreal steak seasoning
• 1 teaspoon Weber Orleans Cajun Seasoning
• 1/4 cup Lemon Juice
• 1/4 cup Apple Cider Vinegar
• 1/2 cup Italian dressing
• 1/2 cup Hot Sauce (use your favorite brand)
• 1 kit Caroll Shelby's Chili Kit (this kit contains more chili powder and a nice Blend of additional seasonings....DO NOT ADD SALT UNTIL
• 1 can beer

Instructions

1. Rich Man's Slow Cooker Chili
2. -6 Quart Cooker or larger
3. -Cook your hamburg in skillet- drain
4. -Your Prime rib should already be cooked (you can either use a leftover prime rib roast, or to cook it real fast do it 5 mins on each side in a skillet with butter and garlic). You just want it cooked for safety reasons it does not have to be well done.)
5. -Turn crock pot on High and add all your ingredients leaving meat to last
6. -Cook on High a minimum of 4 hours (the longer the better I usually do at least 6-8)
7. -The last Hour add your can of beans and another Half a clove of garlic, now is to time to add salt to taste remember all the flavors intensify the longer it sits and by the next day.
8. -Top with Cheese and Sour Cream and Fritoes, or serve over rice or ditalini pasta
9. Enjoy!

Dixie Chicken Salad with Grapes, Honey, Almonds and Broccoli

Ingredients

• 2 each Large Eggs lightly beaten
• 6 each 4 oz chicken cutlets 1/4 to 1/2 inch thick
• 1 1/2 cups Seasoned Breadcrumbs
• 1/2 cup Apple Cider Vinegar
• 2 tablespoon Honey
• 1 tablespoon Dijon mustard
• 1/2 teaspoon Kosher Salt
• 1/4 teaspoon Freshly ground black pepper
• 1/2 cup Olive oil
• 1 package 5-oz Spring Lettuce Mix
• 3 cups Broccoli Florets
• 1/2 cup Seedless Red Grapes Halved
• 1/2 cup Seedless Green Grapes Halved
• 1/2 cup Honey Roasted Almonds Thinly Sliced

Instructions

1. Step 1
2. Preheat oven to 425°. Whisk together eggs and 3 Tbsp. water in a small bowl. Dip chicken in egg mixture, and dredge in breadcrumbs, pressing firmly to adhere. Place on an aluminum foil-lined baking sheet. Bake 15 minutes or until chicken is brown and done.
3. Step 2
4. Meanwhile, whisk together vinegar, honey, Dijon mustard, salt, pepper, and olive oil. Toss together lettuce, broccoli, red grapes, and green grapes; season with salt and pepper. Top with chicken and sliced almonds; serve with vinaigrette.

All recipes - big oven test

Ingredients

• 2.5 Cups Flour Sifted
• 2-3 Cups Hot water
• 1 12-ounce jar Pickles
• 1/2 Small Red pepper & yellow pepper Diced into small pieces
• 250 Grams white rice cooked
• 2 cloves Garlic chopped
• 4 tbsp Pesto sauce
• lime wedges

Instructions

1. Kecap Manis (sometimes called Ketjap Manis) is an Indonesian sweet soy sauce that is thicker than other soy sauces. Sometimes just labelled as "sweet soy sauce". Consistency resembles maple syrup, available in most supermarkets in Australia (Woolworths, Coles, Harris Farms).
2. Also easy to make your own! Just combine 1/4 cup ordinary soy sauce (I use Kikkoman) and 1/4 cup brown sugar over medium heat. Bring to a simmer and reduce until it becomes a maple syrup consistency. It will thicken more when it cools.
3. 2. Chilli - I use 2 birds eye or Thai red chillies, adds a mild warmth, doesn't make it spicy. Adjust to taste. Chilli paste can also be used instead - add it when you add the rice.
4. 3. Day old cooked rice - All types of fried rice are best made using day old cooked rice that has been refrigerated overnight. It dries it out, making it easier to stir fry to evenly coat the grains with the flavourings. TIP: Keep bags of cooked rice in the freezer! Fabulous for fried rice, or even using plain.
5. 4. Shrimp paste - Adds depth of flavour and complexity, but is optional. Traditional dish uses belacan which is dried shrimp blocks, requires crumbling then toasting prior to use. Same flavour achieved with any shrimp paste which you can just dollop in. Any shrimp paste brand/type is fine.
6. Still tasty WITHOUT shrimp paste. SUB with more kecap mans OR 1 tbsp fish sauce!
7. 5. Fried shallots are slices shallots that have been fried until crunchy. They are a great garnish and add a pop of texture to the dish but are optional because it's not traditional! Fried shallots can be purchased at most supermarkets in Australia (see here for Woolworths).
8. 6. Make this GLUTEN FREE by making your own kecap manis (Note 1) using Tamari.
9. 7. Storage - as with all fried rice, it keeps great for a day or two in the fridge then I find it gets a bit dry. Salvage it with a sprinkle of water then microwave it - makes it all steamy and moist again! Do the same if you freeze it.
10. 8. Nutrition per serving including egg.

Tuna, Noodle, and Artichoke Casserole

Ingredients

• 6 ounces thin or medium egg noodles
• 5 tablespoons (1/3 cup) unsalted butter, divided
• 1/2 cup chopped green onions
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1/2 teaspoon garlic and herb seasoning, or similar seasoning
• 1/8 teaspoon freshly ground black pepper
• 1 (12- to 15-ounce) jar or can artichoke hearts, drained and sliced or chopped
• 1 (2.25-ounce) can sliced ripe olives, drained
• 1 (2-ounce) jar pimientos
• 1 (4- to 6-ounce) jar sliced mushrooms, drained
• 1/2 cup freshly grated Parmesan cheese, plus more for topping
• 1 (12- to 14-ounce) can tuna, drained and flaked
• Salt, to taste
• 1 cup fresh breadcrumbs, or croissant crumbs

Instructions

1. Cook the noodles in boiling salted water following the package directions. Drain well and set aside.
2. Heat oven to 350 F.
3. Lightly butter a 2- to 2 1/2-quart baking dish.
4. In a large saucepan, melt 3 tablespoons of butter over medium-low heat. Add the green onions and saute for 1 minute. Stir in flour and continue cooking, stirring, for 2 minutes. Gradually add the milk; cook, stirring, until thickened.
5. Add the seasonings to the milk along with the artichoke hearts, olives, pimientos, mushrooms, and 1/2 cup Parmesan cheese. Cook the sauce, stirring, until the Parmesan cheese has melted. Add the flaked tuna; taste and add salt, as needed. Stir in noodles.
6. Spoon the mixture into the prepared baking dish.
7. Melt the remaining 2 tablespoons of butter; toss with the bread crumbs until well coated. Add 1 or 2 tablespoons of grated Parmesan cheese to the breadcrumbs. Sprinkle the crumbs over the casserole.
8. Bake for 25 to 30 minutes, until hot and bubbly and the topping is browned.

Chicken Cheese Enchilada Soup

Ingredients

• 6 cups chicken broth
• 3 fresh tomatoes, chopped
• 3 -4 tablespoons butter or 3 -4 tablespoons margarine
• 1 large onion, diced
• 2 tablespoons fresh minced garlic
• 1/4 cup diced canned green chili (or more to taste)
• 1 small jalapeno pepper, seeded and finely chopped
• 2 teaspoons cumin (can use more to taste)
• 2 teaspoons chili powder
• 2 tablespoons flour (for a thicker soup add in more)
• 2 cups half-and-half cream
• 2 cups cheddar cheese, shredded (or more if desired)
• 1/2 cup sour cream
• 2 cups chopped cooked chicken
• crushed tortilla chips (to garnish)
• cheddar cheese, grated for garnish

Instructions

1. In a large pot, bring the chicken broth to a light boil.
2. Add in chopped tomatoes; simmer on low.
3. Meanwhile, in a skillet, heat the butter, and saute the onion, add in the chiles; cook 2-3 minutes.
4. Stir in cumin and chili powder, then flour, blending well.
5. Gradually add in the half and half; stir to combine.
6. Transfer the mixture into the pot with the broth; cook at a bare simmer over very low heat for 15 minutes, stirring often.
7. Add in the cheese and sour cream carefully, stirring often.
8. Add in the cooked chicken; mix until combined.
9. Top with crushed tortilla chips, and grated cheddar sprinkled on top.

Summer Berry Salad

Ingredients

• 1/2 cup (11/2 ounces) coarsely chopped dried mission figs
• 1/4 cup balsamic vinegar
• 2 tablespoons sugar
• 1/4 cup cherry preserves
• 11/2 teaspoons mashed Simple Roasted Garlic
• 3 tablespoons red wine vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup canola oil
• 10 ounces mixed baby greens
• 6 ounces baby arugula
• 15 dried mission figs cut lengthwise into quarters
• 1 cup Spiced Whole Almonds (recipe below)
• 2 cups fresh strawberries hulled and quartered
• 11/2 cups fresh blueberries
• Kosher salt
• Freshly ground black pepper
• 11/2 cups (6 ounces) crumbled rindless goat cheese (chèvre)
• 11/2 cups fresh raspberries
• 11/2 cups fresh blackberries
• 1 large egg white
• 1/4 teaspoon Tabasco sauce
• 1/2 teaspoon kosher salt
• 21/2 cups (12 ounces) blanched whole almonds
• 3/4 cup packed light brown sugar
• 3 tablespoons granulated sugar
• 1 tablespoon ground cinnamon
• 1/8 teaspoon cayenne pepper

Instructions

1. 1. To make the vinaigrette, bring the figs, balsamic vinegar, and sugar to a simmer in a small nonreactive saucepan over medium heat, stirring frequently to dissolve the sugar. Simmer, uncovered, until the liquid is reduced by half, about 10 minutes. Add the cherry preserves and roasted garlic and cook for 1 minute longer. Let cool. Transfer the mixture to a blender or food processor fitted with the metal blade. Add the red wine vinegar, salt, and pepper. Process until the figs are finely chopped. With the machine running, add the oil in a thin, steady stream to form an emulsion. One tablespoon at a time, add 3 tablespoons of water.
2. Almonds:
3. A. Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper.
4. B. B. In a medium bowl, whisk the egg white, Tabasco, and salt until very foamy with no liquid. Add the almonds and brown sugar and fold gently with a rubber spatula to coat. Spread the almonds in a single layer, without touching each other, on the prepared baking sheet. Bake, without stirring, until the almonds are crisp and golden brown, 16 to 18 minutes.
5. C. C. Mix the granulated sugar, cinnamon, and cayenne pepper in a heatproof medium bowl. Scrape the hot almonds into the cinnamon mixture and toss to coat. Spread on a platter and let cool. (The almonds can be stored in an airtight container at room temperature for up to 1 week.)
6. 2. Combine the mixed greens and arugula in a large bowl. Add the figs and the almonds, drizzle with 1 cup of the vinaigrette and toss. Add the strawberries and blueberries and toss again. Season with salt and pepper.
7. 3. Divide the salad evenly among 6 chilled salad bowls. Scatter equal amounts of the goat cheese, raspberries, and blackberries evenly over the salads. Serve immediately.
8. Note: The recipe for Balsamic Fig Vinaigrette makes about 1½ cups, although only 1 cup is needed for this recipe. Place the extra vinaigrette in an airtight container in the refrigerator for up to 3 days to use on other salads. Shake well before using.

Summer Mediterranean Pasta Salad

Ingredients

• 1 (12 ounce) package spiral pasta
• 1 (6 1/2 ounce) jar marinated artichoke hearts, drained and coarsely chopped
• 1 (2 1/4 ounce) can sliced olives, drained
• 1 (10 ounce) box frozen peas, thawed
• 1 medium red bell pepper, chopped
• 1 small zucchini, chopped
• 1/2 small red onion, chopped
• 1/2 cup parmesan cheese, freshly grated
• 1/2 cup mayonnaise
• 1/2 cup Italian dressing
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon black pepper, coarsely ground

Instructions

1. Cook pasta according to package directions. Rinse with cold water and drain well. Add the artichokes, olives, peas, bell pepper, zucchini, onion and Parmesan cheese to pasta. Toss well.
2. In separate bowl, combine mayo, Italian dressing, parsley, dill weed, and pepper. Stir with wire whisk. Add to pasta salad and mix well.
3. Chill.

Farewell to Summer Salad

Ingredients

• 1/2 cup quinoa
• 1 cup water
• 1/2 teaspoon sea salt
• 2 ears fresh corn on the cob
• 1 small zucchini
• 1 bunch green beans
• ghee or coconut oil
• salt and pepper
• goats feta
• 3/4 cup apple cider vinegar
• 2 teaspoons sea salt
• 3 tablespoons maple syrup
• 2 dried bay leaves
• 6 whole peppercorns
• 2 large red onions thinly sliced

Instructions

1. Quick Pickled Onion Directions:
2. 1. Combine vinegar, salt, maple syrup, bay leaves, and peppercorns in a saucepan, and bring to a gentle simmer.
3. 2. Add the onions, stir, and let cook for 2-3 minutes. Remove pan from the heat. Let the onions cool at room temperature, then transfer to a glass jar and store in the fridge.
4. Directions:
5. 1. Soak kaniwa for up to 8 hours or overnight if possible (if you have not soaked it, proceed with un-soaked and rinsed). Drain and place in a dry saucepan over medium heat and toast it until slightly fragrant. Add water and salt, cover, bring to a boil then reduce to simmer and cook until the water is absorbed and the seeds are tender. Remove from heat and set aside to let cool.
6. 2. While the kaniwa is cooking, prepare and grill the vegetables. Slice the zucchini into thin ribbons with a sharp knife or mandoline. Stem the green beans. Shuck the corn. Lightly coat the vegetables in melted coconut oil or ghee and sprinkle with sea salt and black pepper. Preheat the grill and cook until tender (times will vary greatly depending on the veggies!).
7. 3. Quick pickle the onions, if desired.
8. 4. In a large bowl place the grilled vegetables and drizzle with olive oil. Add cooled kaniwa, pickled onions, crumbled feta and salt and pepper to taste. Serve and enjoy.

Best Easy Weeknight Beef and Broccoli Stir-Fry

Ingredients

• 1/3 c. chicken stock
• 1/4 c. soy sauce
• 1 tbsp. plus 1 teaspoon pure honey
• 1 tsp. toasted sesame oil
• 1 tbsp. plus 1 teaspoon cornstarch
• 12 oz. flank steak, thinly sliced
• Kosher salt and freshly ground black pepper
• 2 tbsp. canola oil
• 12 oz. broccoli florets, halved if large
• 1 one-inch pieces fresh ginger, peeled and minced
• 3 cloves garlic, minced
• Hot cooked rice, toasted sesame seeds, sliced scallions, and lime wedges, for serving

Instructions

1. Whisk together stock, soy sauce, honey, sesame oil, and cornstarch in a bowl until cornstarch is dissolved.
2. Season steak with salt and pepper. Heat oil in a large skillet over high heat. Add steak and cook, stirring occasionally, until almost cooked through, 2 to 3 minutes; transfer to a plate using tongs. Reduce heat to medium-high. Add broccoli and season with salt. Cook, stirring often, until broccoli is crisp-tender, 2 to 3 minutes (you can add a few tablespoons of water if pan starts to get too dark). Add ginger and garlic. Cook, stirring, until fragrant, 30 seconds to 1 minute.
3. Whisk sauce and add to pan with steak and any accumulated juices. Cook, stirring, until sauce is thickened and steak is warm, about 1 minute.
4. Serve over rice topped with sesame seeds and scallions with lime wedges alongside.

Corn And Chicken Dinner Recipe

Ingredients

• 3 pounds chicken legs and thighs (about 8 pieces)
• 1/2 cup butter, divided
• 3 garlic cloves, minced, divided
• 3 ears fresh corn, husked, cleaned and cut into thirds
• 1/4 cup water
• 2 teaspoons dried tarragon, divided
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 medium zucchini, sliced into 1/2-inch pieces
• 2 tomatoes, seeded and cut into chunks

Instructions

1. In a Dutch oven, cook chicken in 2 tablespoons butter over medium heat until browned on each side. Add two-thirds of the garlic; cook 1 minute longer. Reduce heat; stir in corn and water. Sprinkle with 1 teaspoon tarragon, salt and pepper. Cover and simmer for 20-25 minutes or until a thermometer inserted in chicken reads 170°-175°.
2. Meanwhile, in a small saucepan, cook both the remaining garlic and tarragon in remaining butter for 1 minute; set aside.
3. Layer zucchini and tomatoes over the chicken mixture. Drizzle seasoned butter over all; cover and cook for 3-5 minutes or until heated through.

Little Laundry Bundles (Meat Snacks)

Ingredients

• 1 1/2 lbs minced beef (750 g)
• 1 tablespoon oil (15 ml)
• 2 onions, finely chopped
• 1 large potato, roughly grated
• 3 garlic cloves, chopped and crushed
• 1 teaspoon mixed spice (5 ml)
• 2 teaspoons salt (10 ml)
• 1/3 cup pasta sauce with meat (85 ml) or 1/3 cup gravy (85 ml)
• fresh ground black pepper
• 1 lb all-purpose flour (500 g) or 1 lb cake flour (500 g)
• 2 teaspoons baking powder (10 ml)
• 1 teaspoon salt (5 ml)
• 1 lb butter (500 g)
• 1 tablespoon Bourbon (15 ml) or 1 tablespoon rum (15 ml)
• 1 cup soda water (250 ml)
• 1 whole clove
• oil (for deep frying)

Instructions

1. Fry the meat in the oil, stirring, until it turns colour.
2. Add the onion, garlic and grated potato, stirring now and then.
3. When onion is translucent, add the mixed spice, salt, pepper and meat broth/sauce/gravy.
4. Bring to boil, lower heat, put on lid, and simmer for 30 minutes.
5. Leave to cool.
6. Please note that you can use shop-bought puff pastry. Roll it a little thinner and prepare the same 3 x 3 inch squares as described below, and use the same method, except that puff pastry will need to be painted with beaten egg to get a nice goldenbrown colour in the oven.
7. The soda water pastry: sift the flour, baking powder and salt into a bowl.
8. Grate or chop in the butter (if butter is firm, use the coarsest side of a cheese grater).
9. Rub in butter with your fingers and palms until mixture resembles coarse bread crumbs.
10. Add the booze, and enough soda water to form a fairly soft dough.
11. Roll out the pastry, about 1/8 inch thick (3mm) -- it should be thinly rolled out. Use extra flour on your rolling pin and surface to help the process.
12. Cut pastry into 3 x 3 inch squares (7.5 x 7.5 cm).
13. Place a little of the meat mixture in the centre of each square, draw up the corners and press lightly together, and secure each with a clove. (Meat should be enclosed in the pastry).
14. In the meantime, heat oil for deep-frying. You could also use a wok half-filled with oil, over high heat.
15. If you do not want to deep-fry, heat oven to 400 deg F/400 deg Celsius.
16. Deep-fry the bundles in batches until golden brown and drain on kitchen paper, OR paint the puff pastry bundles with beaten egg, and bake in preheated oven until they are golden, about 15 minutes, but do check.
17. Serve hot or cold.

Orzo & Portabella Casserole

Ingredients

• 1/4 cup chopped sun-dried tomato, packed without oil
• 1/4 cup boiling water
• 1 tablespoon olive oil
• 2 cups sliced leeks
• 2 cups diced portabella mushroom caps
• 1 cup quartered mushroom
• 2 garlic cloves, minced
• 4 cups cooked orzo pasta (about 2 cups uncooked rice-shaped pasta)
• 2 cups thinly sliced fennel bulbs (about 1 large)
• 2 cups tomato juice
• 2 tablespoons minced fresh basil
• 2 tablespoons balsamic vinegar
• 1 teaspoon paprika
• 1/8 teaspoon pepper
• vegetable oil cooking spray
• 4 ounces shredded sharp provolone cheese
• 1/4 ounce grated fresh parmesan cheese
• basil sprig (optional)

Instructions

1. Combine the tomatoes and boiling water in a small bowl; cover and let stand 10 minutes or until tomatoes soften, drain.
2. Heat olive oil in large nonstick skillet over medium heat.
3. Add the tomatoes, leek, mushrooms, and garlic; saute 2 minutes.
4. Combine the mushroom mixture, orzo, and next 6 ingredients (orzo through pepper) in a large bowl; stir well.
5. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
6. Bake, uncovered, at 400 degrees for 25 minutes.
7. Sprinkle provolone and parmesan cheeses over casserole, and bake an additional 5 minutes; garnish with basil sprigs, if desired.

Pork Stew with Corn Bread Topping

Ingredients

• 2 ts Baking Powder
• 1 c Tomato; Chopped, 1 Medium
• 1/4 c Vegetable oil
• 1 Yellow Bell Pepper; Small
• 1 tb Cilantro Leaves; Dried
• 1/2 ts Salt
• 2 ts Red Chiles; Ground
• 1/2 ts Baking soda
• Fresh Tomato Salsa; ***
• 1 Egg; Large
• 1 Red Bell Pepper; Small
• 1 c Sour Cream
• 2 Cloves Garlic;Finely Chopped
• 1 tb Basil Leaves; Dried
• 1/2 c Unbleached flour
• 1 c Beef broth
• 2 1/4 oz Sliced Ripe Olives; Drained
• 1 lb Pork; Boneless Loin, *
• 1 c Corn; Whole Kernel
• 1 1/2 c Cornmeal; Yellow
• 2/3 c milk
• 1/2 lb Chorizo Sausage; Bulk
• 1 c Onion; Chopped, 1 Large
• 1 Squash; Small, **

Instructions

1. * Meat should be cut into 1-inch cubes. ** Use 1 small butternut or acorn squash, pared and cut into 1/2-inch *** See Sowest1 for recipe. ~------------------------------------------------------------------------- Seed peppers and cut 5 thin slices from each pepper and reserve. Chop remaining bell peppers (about 1/2 cup each). Cook pork, sausage, onion and garlic in 4-quart Dutch oven over medium heat, stirring occasionally, until pork is no longer pink; drain. Stir in chopped bell peppers, broth, basil, cilantro and ground red chiles. Heat to boiling; reduce heat. Cover and simmer 30 minutes, stirring occasionally. Stir corn, tomato, squash and olives into meat mixture; cook another 15 minutes. Heat oven to 425 degrees F. Prepare Cornbread Topping. Pour meat mixture into ungreased rectangular baking dish, 13 X 9 X 2-inches, or 3-quart shallow casserole. Pour Corn Bread Topping over meat mixture; carefully spread to cover, sealing to edge of dish. Arrange reserved bell pepper slices on top. Bake until topping is golden brown, 15 to 20 minutes. Serve with Fresh Tomato Salsa. CORN BREAD TOPPING: Mix all ingredients; beat vigorously for 30 seconds. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip

Spinach Fettuccine with Tangy Grilled Summer Squash

Ingredients

• Six 4-ounce summer squash—4 sliced lengthwise 1/3 inch thick, 2 sliced lengthwise 1/8 inch thick on a mandoline
• 2 tablespoons kosher salt, plus more for seasoning
• 1 tablespoon cider vinegar
• 1 1/2 teaspoons sugar
• 1/2 cup plus 1 tablespoon extra-virgin olive oil
• 5 garlic cloves
• 3 large tarragon sprigs plus 2 tablespoons chopped tarragon
• 1/2 cup mint leaves, plus 1/4 cup chopped mint
• 1/8 teaspoon saffron threads, crumbled
• 2 tablespoons rice vinegar
• 1 pound vegan fresh spinach fettuccine
• Freshly ground pepper

Instructions

1. Toss the 1/3-inch-thick squash slices with the 2 tablespoons of kosher salt and let stand for 45 minutes.
2. In a large bowl, combine the cider vinegar with the sugar and stir to dissolve the sugar. Rinse and dry the salted squash and add it to the bowl; toss to coat with the vinegar.
3. In a blender, puree the 1/2 cup of olive oil with the garlic and transfer to a small saucepan. Bring to a simmer, then pour the garlic oil over the squash. Add the tarragon sprigs and mint leaves and press to compact. Cover and refrigerate overnight.
4. Light a grill. Lift the squash out of the marinade; scrape any excess marinade back into the bowl and reserve. Grill the marinated squash strips over high heat until nicely charred, about 1 minute per side. Cut the squash into 1-inch pieces.
5. Bring a large pot of salted water to a boil. In a large, deep skillet, heat 1/4 cup of the reserved marinade and add the saffron. Add the 1/8-inch-thick squash slices and cook over high heat, tossing, until al dente, about 1 minute. Add the rice vinegar, season lightly with salt and toss well. Add the grilled squash and toss to heat through. Remove from the heat.
6. Cook the fettuccine until al dente. Reserve 3/4 cup of the pasta cooking water. Drain the pasta and add it to the skillet. Toss well over moderate heat, gradually adding the reserved pasta cooking water to make a sauce. Season with salt and pepper and transfer to a large bowl. Drizzle the remaining 1 tablespoon of olive oil all over, sprinkle with the chopped tarragon and mint and serve right away.

Roasted summer vegetables

Ingredients

• 3 tbsp olive oil
• 1 aubergine, cut into chunks
• 2 mixed coloured peppers, such as orange and red, cut into chunks
• 1 red onion, cut into wedges
• 2 courgettes, cut into chunks
• 4 garlic cloves, smashed
• 3 sprigs of thyme
• 200g cherry tomatoes
• handful of basil leaves
• zest of 1 lemon
• 50g feta, crumbled

Instructions

1. Heat the oven to 200C/180C Fan/gas 6. Mix the oil with the aubergine, peppers, red onion, courgette, garlic and thyme in a bowl with sea salt and black pepper. Tip into a large roasting tin then roast for 30 mins. Add the tomatoes to the pan and return to the oven for 10 mins.
2. Squeeze the garlic from their skins, remove the thyme then scatter over the basil, lemon zest and crumbled feta.

Hoisin Pork Sandwiches

Ingredients

• 1/2 cup hoisin sauce
• 1 tablespoon sambal oelek (ground chili paste) or Asian chili sauce
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1/4 cup dry red wine
• 1/4 cup plus 2 tablespoons finely chopped scallions
• 1 pork tenderloin (10 to 12 ounces)
• Salt
• 1/4 cup plus 1 tablespoon canola oil
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon sugar
• 1/4 teaspoon crushed red pepper
• 1 1/2 cups shredded Napa cabbage (from 1/2 small head)
• 2 medium carrots, shredded
• 1/2 cup torn basil leaves
• Freshly ground black pepper
• 4 large sandwich rolls, split

Instructions

1. In a small shallow bowl, combine the hoisin sauce, sambal oelek , ginger, garlic, wine and 2 tablespoons of the scallions. Add the pork tenderloin and turn to coat with the marinade. Cover and refrigerate 8 hours or overnight, turning occasionally.
2. Preheat the oven to 350°F. Drain the pork and season all over with salt. Heat 1 tablespoon of the oil in a large ovenproof skillet until shimmering. Add the pork and cook over high heat until browned, about 5 minutes. Transfer the skillet to the oven and roast the tenderloin for about 10 minutes for medium doneness. Let the pork rest for 15 minutes, then slice thinly.
3. In a large bowl, stir the remaining 1/4 cup of oil with the lemon juice, sugar and crushed red pepper until the sugar is dissolved. Add the cabbage, carrots, basil and the remaining 1/4 cup of scallions. Season with salt and pepper and toss.
4. Assemble the sandwiches on the rolls with the pork slices on the bottom and the slaw mounded on top and serve.

Quick Chili

Ingredients

• 2 pounds lean ground beef
• 1 spainish onion diced
• 1 green bell pepper diced
• 1 can black beans
• 1 can red kidney beans
• 1 can beans with pork
• 1 can tomatos
• 1 can tomatos crushed
• 1 can tomatos diced
• 1 bottle salsa (hot) or not
• 1 can corn (small)
• 1 cup Water
• 1 tablespoon garlic cruched
• 2 tablespoons mex chili powder
• 1 tablespoon oregano
• 1 sweet chili sauce
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon black pepper
• 1 teaspoon kosher salt
• 1 garlic pepper
• 1 chipotle spice (hot) or not
• 1 tbsp olive oil evoo (up to 2 tbsp)

Instructions

1. 1. Cook beef with all spices, olive oil and the cup of water.(cook until you see no more pink meat)
2. 2. Dice your onion and green pepper and add it to mix, let cook down with beef. (5 min)
3. 3. Add all tomatos (Cans), let cook down. (5 min)
4. 4. Add all the rest of your ingredients. cook for 30 to 45 min. (if to thick add cup of water, if to thin and table spoon of corn flour.
5. 5. Serve with cheese on top.

Mexican Summer Salad

Ingredients

• 1 bag frozen pomegranate seeds
• 2 cans corn
• 1 grapefruit lobes halved (and zest included)
• 2 tablespoon pomegranate vinegar or to taste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• Salt and pepper
• 12 Cherry tomatoes
• 2 large garlic cloves
• 2 Shallots
• 2 Thai chilis
• Olive oil
• 250 gram Ground beef sautéed in olive oil with onions

Instructions

1. Mix everything except the ground beef and chill briefly. Serve with sautéed hot /warm ground beef on top.

The Lasagna That Will Win Them Over

Ingredients

• 1 medium sweet onion, diced
• 1 tablespoon garlic, minced
• 1 large red bell pepper, diced
• 1 lb ground turkey
• 1/2 lb lean ground beef
• 1 (28 ounce) can crushed tomatoes
• 1 (28 ounce) can tomato sauce
• 1 (14 ounce) can diced tomatoes (preferable petite dice)
• 1 (10 ounce) can tomato paste
• 1 (30 ounce) container ricotta cheese
• 2 cups mozzarella cheese
• 2 cups parmesan cheese
• 2 eggs
• 1 (16 ounce) box lasagna noodles (your preference, I like no boil noodles)
• dried basil, thyme, oregano to taste
• salt and pepper

Instructions

1. Preheat oven to 350.
2. In large skillet, brown turkey, beef with onions, garlic, and red bell pepper. Drain and set aside.
3. In dutch oven, or other large pot, add all canned tomato and meat mixture. Begin adding seasonings except salt and pepper. The seasonings are really to your taste, but you'll want to start out with at least a teaspoon of each. Let simmer on low to med-low heat, stirring occasionally, for about an hour. After about 30 minutes, taste to check seasonings. At the one hour mark, add salt and pepper to taste and any additional seasonings. Keep heat on low while preparing rest of dish.
4. In a large mixing bowl, add ricotta, mozzarella and Parmesan cheeses. Stir gently until fairly well mixed. Add two eggs and stir gently until well mixed. I also add some garlic, basil, thyme and oregano to the cheese mixture.
5. Spray large lasagna/casserole dish with non-stick cooking spray. Begin layering by adding about 1/4 of the sauce/meat mixture on bottom. Next, layer noodles, then spread half of cheese mixture over noodles. Another layer of sauce, followed by noodles and rest of cheese. Top with sauce, another layer of noodles and more sauce. You may top with mozzarella and Parmesan cheese.
6. Place lasagna dish on a large baking pan to help with spillage. Cover with foil and bake for 1 hour. Remove foil after 1 hour and continue baking for another 15 minutes, or until cheese is golden brown.
7. Let stand for 15 minutes before serving.

Pozole - Mexican Pork Stew

Ingredients

• 3 pounds Pork Shoulder trimmed & cut in 2" chunks
• 2 tsp Salt season meat
• 2 tsp Pepper season meat
• 3 tablespoons Oil to brown pork & saute onions
• 1.5 Onions chopped
• 1 large Bay leaf
• 1 Cinnamon stick
• 6 cloves Garlic
• 2 tablespoons Chili powder
• 1 teaspoon Ground cumin
• 1 teaspoon Mexican Oregeno or regular
• 1 tablespoon Paprika
• 1 tablespoon Adobo Powder such as Goya (or cajun seasoning)
• 2 poblano peppers could use green peppers (1)
• 12 ounces Beer dark - prefer Mexican
• 1.5 tablespoons Chipotles, canned in adobo sauce or 2 peppers - more if you like heat
• 1 can Mexican Hominy 25oz - regular is fine
• 5 cups Chicken broth

Instructions

1. Step 1 - Cut and Trim Pork Shoulder / Step 2 - Insta Pot "Sauté mode", season meat with salt and pepper and then using some oil brown meat and remove / Step 3 - Insta Pot "Sauté mode" sauté onions adding bay leaf and cinnamon stick and sauté until translucent, break up any chunks of meat of off bottom of pot / Step 4 - Add Garlic and all spices stir well / Step 5 - Add back in pork and all remaining ingredients and stir well / Step 6 - Put on lid, lock into place and Manual pressure cook on high for 30 minutes, allow slow natural steam release for at least 25 minutes. / Step 7 - Discard bay leaf and cinnamon stick. SERVE with lots of garnishes available like, shredded cabbage, radish slices, sour cream, lime wedges, avocado, green onions, cilantro, mexican cheese, tortillas, etc.

Crispy Chicken Thighs with Green Papaya Salad

Ingredients

• 1 1/2 tablespoons chopped cilantro, plus more for garnish
• 5 scallions, chopped, plus more thinly sliced for garnish
• 6 garlic cloves
• 1 jalapeño, stemmed and chopped
• 1 shallot, chopped
• 1 cup Asian fish sauce
• 1/2 cup plus 2 tablespoons light brown sugar
• 1 teaspoon kosher salt
• 8 skin-on, bone-in chicken thighs
• 2 tablespoons unsalted butter
• 2 tablespoons canola oil
• 3 tablespoons fresh lime juice
• 1 Thai chile, stemmed and thinly sliced
• One 2 1/2-pound unripe papaya—peeled, seeded and julienned (8 cups)
• 1 large carrot, julienned
• 1 cup cherry tomatoes, halved
• Chopped roasted salted peanuts, for garnish

Instructions

1. In a blender, puree the 1 1/2 tablespoons of cilantro, the chopped scallions, garlic, jalapeño, shallot, 1/2 cup of the fish sauce and 1/2 cup of the sugar until smooth. Season with the salt. Put the chicken in a large resealable plastic bag and pour in the marinade. Seal and refrigerate for at least 2 hours or up to 6 hours. Bring to room temperature 30 minutes before cooking.
2. Preheat the oven to 400° and line a large rimmed baking sheet with foil. In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add half of the chicken, skin side down, and cook over moderately high heat until the skin is brown and crispy, about 3 minutes. Reduce the heat to moderate if the chicken starts to brown too quickly. Transfer the chicken to the prepared baking sheet skin side up and repeat with the remaining butter, oil and chicken. Transfer the baking sheet to the oven and roast the chicken for about 25 minutes, until golden brown and cooked through. Let rest for 5 minutes.
3. Meanwhile, in a large bowl, whisk the lime juice with the Thai chile and the remaining 1/2 cup of fish sauce and 2 tablespoons of sugar. Add the papaya, carrot and tomatoes and toss to coat.
4. Transfer the papaya salad to a large platter or plates and top with the roastchicken thighs. Garnish with chopped cilantro, sliced scallions and peanuts; serve immediately.

One-Pan Southwestern Chicken Burrito Bowl

Ingredients

• 2 tablespoons of olive oil
• 1 pound of boneless (skinless chicken breast, diced)
• 1 teaspoon of kosher salt and freshly ground pepper to taste
• 1 small onion (diced)
• 1 red bell pepper (diced)
• 1 jalapeno (seeded and diced)
• 1 cup of uncooked extra long grain white rice
• 2 1/2 cups of low-sodium chicken broth
• 1 14.5 oz can of diced fire roasted tomatoes (drained)
• 1 15 oz can of black beans (drained and rinsed)
• 1 15.25 oz can of corn (drained)
• 1 teaspoon of garlic powder
• 1/2 tablespoon of chili powder
• 1 teaspoon of smoked paprika
• 1 teaspoon of cumin
• 2 cups of shredded colby-jack cheese
• diced green onion
• sour cream

Instructions

1. Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
2. Brown chicken in 2 tablespoon of olive oil.
3. Add onions, bell pepper and jalapeño, continue cooking until onions and peppers start to soften.
4. Move chicken to one side of pan, in the other side of the pan add an additional tablespoon of olive oil and sauté uncooked rice for about 2 minutes or just until some grains start to turn golden brown.
5. Stir in black beans, canned tomatoes, corn, chicken broth, garlic powder, chili powder, smoke paprika and cumin.
6. Bring to a simmer, cover and reduce heat to low.
7. Cook about 20 minutes or until rice is tender.
8. Season with additional salt and pepper as needed.
9. Sprinkle with cheese, recover and let set for 2-3 off heat to melt cheese.
10. Garnish with fresh green onions and sour cream.

Spring Salad with Strawberries and Balsamic Vinaigrette

Ingredients

• 2 tablespoons honey
• 3/4 cup olive oil
• 1/4 cup balsamic vinegar
• pinch of paprika
• 1 teaspoon fresh garlic finely minced
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 1/4 teaspoon Worcestershire sauce
• 1/8 teaspoon dry mustard
• 3 tablespoon minced red onion
• 10 oz. fresh mixed ~quotemesclun~quote or spring lettuce
• 1 quart strawberries cleaned, hulled and sliced
• 1 - 2 hard-boiled eggs chopped
• 1/4 cup slivered almonds
• 1/4 cup crumbled blue cheese
• 1/4 cup fresh bacon fully cooked/browned and then chopped/crumbled

Instructions

1. 1.With a mason jar, shake together the honey, olive oil, balsamic vinegar, garlic, paprika, Worcestershire sauce; dry mustard, salt, pepper, and red onion. Blend well until smooth.
2. 2.In a large bowl, combine the spinach, strawberries, chopped eggs, almonds, crumbled cheese, and bacon.
3. 3.Pour vinaigrette over salad, and toss.

Vegetable and Chicken Stir-Fry

Ingredients

• 1/4 cup canola oil, divided
• 1 medium onion, halved and thinly sliced
• 1/2 pound skinless, boneless chicken thighs, cut into thin strips
• 1 tablespoon fish sauce
• 1 small head of broccoli, cut into 1-inch florets
• 1 celery rib, thinly sliced
• 4 ounces snow peas (1 1/2 cups)
• 1 garlic clove, thinly sliced
• 1 tablespoon minced fresh ginger
• 1 teaspoon sambal oelek or Chinese chile-garlic sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon oyster sauce
• 1 cup mung bean sprouts
• 2 tablespoons shredded basil leaves
• 1 tablespoon fresh lime juice
• Steamed jasmine rice, for serving

Instructions

1. Heat a wok until very hot. Add 2 tablespoons of the canola oil and when it is nearly smoking, add the sliced onion and chicken strips. Stir-fry over high heat until the chicken is lightly browned in spots but not cooked through, about 3 minutes. Add the fish sauce and stir-fry for 10 seconds. Scrape the chicken onto a medium plate and wipe out the wok.
2. Heat the remaining 2 tablespoons of oil in the wok. Add the broccoli, celery, snow peas, garlic, and ginger and stir-fry over high heat until crisp-tender, 3 to 4 minutes. Return the chicken to the wok along with any accumulated juices. Add the sambal, hoisin, and oyster sauce and stir-fry just until the chicken is cooked through, 3 to 4 minutes longer. Add the bean sprouts, basil, and lime juice and toss well. Transfer to a bowl and serve right away with steamed jasmine rice.

Summer Minestrone With Fresh Basil

Ingredients

• 1 medium onion chopped
• 2 medium carrots peeled and chopped
• 1 celery stalk chopped
• 4 large garlic cloves minced or pressed
• 1 pound tomatoes peeled seeded, and chopped, or 1 (14-ounce) can chopped tomatoes, with liquid
• 1 medium turnip peeled and diced
• 3/4 oundzucchini diced
• A bouquet garni consisting of 1 Parmesan rind 1 bay leaf, 3 sprigs parsley and 3 sprigs thyme, tied together with kitchen string
• 1 (15-ounce) can cannellini or borlotti beans drained and rinsed
• 6 ounces green beans cut into 1-inch lengths
• 1/2 upsoup pasta such as elbow macaroni
• 1/4 upslivered fresh basil leaves or 1/2 cup pistou (see recipe)
• Freshly grated Parmesan for garnish
• 1 tablespoon olive oil

Instructions

1. 1. Heat the olive oil over medium-low heat in a large, heavy soup pot or Dutch oven and add the onion, carrots, and celery.
2. 2. Cook, stirring, until beginning to soften, about 3 minutes, and add 1/2 teaspoon salt. Continue to cook, stirring often, until tender, about 5 more minutes.
3. 3. Add the garlic, stir together for about a minute, and stir in the tomatoes. Cook, stirring, until the tomatoes have cooked down and smell fragrant, about 10 minutes.
4. 4. Stir in 2 quarts water, the turnip, zucchini, and the bouquet garni, and bring to a simmer. Add 2 teaspoons salt, reduce the heat to low, cover and simmer 45 minutes.
5. 5. Stir in the canned beans. Taste and adjust salt. Remove the bouquet garni.
6. 6. While the soup is simmering, bring a pot of salted water to a boil and add the green beans. Boil 5 minutes, until just tender but still bright green.
7. 7. Transfer to a bowl of ice water, allow to cool, and drain. Retain the cooking water in case you want to thin out the soup later.
8. 8. Add the pasta to the soup and simmer another 10 minutes, or until the pasta is cooked al dente. Stir the cooked green beans into the soup.
9. 9. Grind in some pepper and taste and adjust seasonings. It should be savory and rich-tasting.
10. 10. Stir in the basil or pistou, or place a spoonful of pistou in each bowl and stir in.
11. 11. Serve in wide soup bowls, with a sprinkling of Parmesan over the top.

The Perfect Summer Hamburger Recipe

Ingredients

• 1 lb lean ground beef (I find 85% lean works best, but have used 93% lean with much success)
• 1 teaspoon Worcestershire sauce
• 1 -2 teaspoon texas pete
• 1 -2 teaspoon olive oil (more for leaner beef)
• fresh ground black pepper (to taste)
• salt (to taste)
• 2 teaspoons fresh parsley, chopped
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh chives, chopped

Instructions

1. Mix all ingredients in large bowl until well incorporated.
2. Split into 4 1/4 lb balls and press to 1/3 in thickness (about 5 in diameter).
3. Grill until desired level of done (my fiance does this so I'm not sure of the times, but i think about 6 minutes on each side for medium).
4. Serve with all the fixings!

Quick Mexican Dinner

Ingredients

• 4 Vegetarian FF hot dogs
• 2 1/4 c Water
• To taste; chopped
• Prepared Mexican seasonings
• 1/2 c Water to reconstitute
• 1/2 c Dixie Diners Cheese NOT
• 1 pk FF tortillas
• 1 Chopped fresh tomato
• Various peppers; from mild
• 1 c Rice (white for
• 1 cn Low sodium black beans
• Cilantro to taste
• 1/2 Onions chopped

Instructions

1. Start by making rice: Boil water in sauce pan and add rice, put on very low simmer for 25 minutes. Try to leave cover on for entire period of time. Use a timer. Saute tomatoes, onions, peppers and chopped veggie hot dogs in a pan, sprinkle with paprika. Dont over-cook and make everything soggy. Add choices of spices and peppers if you like the recipe hot and spicy. No pan spray should be necessary if you keep the heat low. Heat up black beans in microwave, remove excess water so it isnt runny. Bring the water to boil in a sauce pan and add the yeast. Lower flame immediately and stir until well mixed. Add additional water to make the "cheese" sauce pour easily. Do this as the last step. Serve: Wrap saute in tortillas on plate, serve beans and rice on the side and allow every diner to put the cheese sauce where they want it. This entire recipe takes just about as long as it takes to cook the rice. Dont use BREWERS yeast. Use Nutritional yeast which has a distinct yellow color--best of all, use Dixie Diners Cheese NOT. Its very tasty. Like most Mexican style recipes, there are a million ways to modify this. But if you are tired and in a hurry and have unexpected guests, this one works with very little time and trouble for almost any number of diners. For college students it is also very cheap. Posted to fatfree digest V97 #197 by "Michael M. Rosenblatt" on Aug 01, 1997

One-Pan Marry Me Chicken Orzo

Ingredients

• 2 large chicken breasts, cut into thinner cutlets (yielding 4 cutlets)
• 1 tsp paprika
• 1 tsp oregano
• Salt and pepper, to taste
• 1/2 cup (60g) all-purpose/plain flour
• 2 tablespoons olive oil
• 1 large shallot, finely chopped
• 2 cloves garlic, minced
• 1 tbsp tomato paste/purée
• 1 cup (110g) sun-dried tomatoes (from oil), chopped
• 1 1/4 cup (250g) dry orzo pasta
• 3 cups (750ml) chicken broth
• 2 cups (60g) fresh spinach
• 1/2 cup (125ml) heavy cream / double cream
• Chopped fresh parsley and parmesan cheese, for garnish

Instructions

1. Season the chicken cutlets with paprika, oregano, salt and pepper.
2. Coat each cutlet in flour, shaking off the excess.
3. In a large skillet, heat olive oil over medium-high heat.
4. Add the chicken cutlets and cook until golden brown and cooked through on both sides, about 4-5 minutes per side.
5. Once cooked, remove the chicken from the pan and set aside.
6. In the same pan, add chopped shallot and minced garlic and sauté until softened, about 2-3 minutes.
7. Stir in tomato paste and chopped sun-dried tomatoes, sauté for about a minute.
8. Add dry orzo pasta, then pour in the chicken broth, scraping the bottom of the pan to release any flavorful bits.
9. Bring the mixture to a boil, then reduce the heat to medium-low and cover the pan.
10. Simmer for about 10-12 minutes, stirring occasionally to prevent the orzo from sticking to the bottom of the pan, or until the orzo is cooked and most of the liquid is absorbed.
11. Once the orzo is cooked, stir in spinach until wilted. Then pour in heavy/double cream and combine well with the orzo.
12. Taste and adjust with salt and pepper as needed.
13. Place the cooked chicken cutlets back into the pan (you can slice them first if you prefer), nestling them into the orzo.
14. Cover the pan and let it all simmer on the lowest heat for additional 2 minutes to ensure the chicken is heated through.
15. Once hot, garnish with fresh chopped parsley and parmesan cheese, and enjoy!

Tuscan Chicken Stew

Ingredients

• 1 Onion
• 4 Garlic cloves
• 1 15 ounce can cannellini beans or Great Northern beans
• 8 bone-in skinless chicken thighs (about 3 pounds)
• Kosher Salt
• Freshly ground black pepper
• 3 tablespoons Extra virgin olive oil
• 1 pinch Crushed red pepper flakes
• 1 large sprig Rosemary or 1 tsp dried Italian seasoning
• 1 tablespoon Tomato paste
• 1/2 cup Dry red wine
• 1 14 ounce can Chopped tomatos
• 3/4 cup Chicken broth about 1/2 a small can
• 4 cups baby spinach leaves
• 1/2 cup GratedParmesan cheese

Instructions

1. 1. Chop the onion; smash and peel/chop the garlic. Rinse and drain the beans in a colander or strainer.
2. 2. Heat a Dutch oven over medium-high heat. Pat chicken dry with paper towels and season all over with salt and black pepper. Add oil to the Dutch oven. When the oil is hot add chicken, skinned (rounded) sides down, and brown, in batches if necessary, about 4 minutes per side. Transfer to a platter.
3. 3. Reduce heat to medium, add the onion, garlic, red pepper flakes, and herbs; cook, stirring until onions are slightly soft, about 5 minutes. Stir in the tomato paste and cook until brick red, about 1 minute.
4. 4. Add the wine and use a wooden spoon to scrape up any brown bits that cling to the pan. Bring to a boil and cook until syrupy, about 1 minute. Add the beans, tomatoes, and chicken broth, and bring to a boil.
5. 5. Nestle the chicken pieces in the stew, adding any collected juices to the pan. Simmer the stew, uncovered, until the chicken is cooked through, about 20 minutes.
6. 6. Trim the escarole and tear leaves into bite-sized pieces (if you're using baby spinach, there's no need to do this). Wash the escarole or spinach and drain. Add greens to the stew, cooking only until wilted, about 4 minutes. Stir in the cheese and season with salt and black pepper to taste. Serve in shallow bowls.

Garlic Parmesan Chicken and Potatoes

Ingredients

• 2 tablespoons olive oil
• 1 pound chicken tenderloins or breasts (cut into bite size pieces)
• 1 pound baby potatoes (halved)
• 1 ½ teaspoons paprika
• 1 ½ teaspoons poultry seasoning
• 1 teaspoon black pepper
• 2 tablespoons butter
• 2 cloves garlic (minced)
• ½ cup garlic parmesan wing sauce
• 1 cup shredded mozzarella