Jessie's Recipes

Amazing Turkey on the BBQ Grill

2011-02-10T09:59:00.000-08:00

14 - 16 lb turkey

For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water

2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you'd like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

GLAZE
2/3 cup barley malt syrup
1/4 cup malt vinegar or apple cider vinegar
6 fresh sage sprigs
4 fresh thyme sprigs
1/2 teaspoon ground black pepper
2 tablespoons (1/4 stick) unsalted butter
Bring malt syrup, vinegar, herbs, and pepper to boil in small saucepan, stirring occasionally. Reduce heat to low and simmer until glaze coats spoon, 4 to 5 minutes. Mix in butter. DO AHEAD Can be made 1 day ahead. Cover; chill. Rewarm before using.

Remove turkey from brine. Pat very dry, inside and out, with paper towels. Sprinkle main cavity with 2 teaspoons pepper; fill with onions, celery, sage, thyme, and garlic. Close cavity with turkey lacing pins. Tuck wing tips under; brush all over with oil.

TO GRILL TURKEY
Prepare barbecue (medium heat). Remove top grill rack. If using charcoal, light briquettes in chimney. When briquettes are covered with white ash, push to opposite sides of bottom grill rack, leaving center empty. Place disposable aluminum pan in center of rack (you will need to light additional briquettes, checking every 30 minutes during grilling time). Replace top grill rack. If using 3-burner gas grill, light burners on left and right sides, leaving center burner off. If using 2-burner gas grill, light burner on 1 side; place disposable pan over unlit side.
Place turkey, breast side up, on grill rack over disposable pan. Cover barbecue. Insert instant-read thermometer into hole in hood. Maintain temperature as close as possible to 350°F on charcoal grill by opening vents to increase temperature and closing vents to reduce temperature or adjusting temperature on gas grill with controls. Cook turkey 2 hours, tenting loosely with foil if browning too quickly. Brush turkey with glaze. Cover grill; cook 30 minutes longer. Brush again with glaze. Cook until thermometer inserted into thickest part of thigh registers 165°F, about 30 minutes longer. Transfer turkey to platter. Brush with glaze. Let rest 30 minutes (temperature will rise 5 to 10 degrees).

the most delicious Mexican Chocolate Cake with Mascarpone Frosting

2011-01-20T13:25:00.001-08:00

For the cake:

1 cup unsweetened cocoa
2 3/4 cups flour
1 1/4 cups sugar
1 cup packed brown sugar
1 1/2 Tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
2 cups whole milk
1/2 cup olive oil
1/2 cup vegetable oil
2 eggs
2 Tablespoons balsamic vinegar
1 1/2 Tablespoons vanilla

Put all of the dry ingredients in a large bowl. Add all of the liquid ingredients. Mix until smooth. Spray two 8-inch pans with cooking spray. Put a piece of parchment on the bottom of the pan and spray again. Pour the batter into the cake pans. Bake in a preheated 350 degree oven for about 45 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes. Turn them out and let cool completely.

For the frosting:

1 (8-ounce) tub of mascarpone cheese
1 Tablespoon cinnamon
2 teaspoons vanilla
1 cup powdered sugar
pinch of salt
2 cups heavy cream

Whip the heavy cream until stiff peaks form. In another bowl, whisk together the mascarpone, cinnamon, vanilla, salt, and sugar. Gently fold the whipped cream into the cheese mixture. Use half of the frosting and cover the top of your cake. Sprinkle cinnamon on top for garnish.

Pasta with Tuna, Arugula and Lemon

2010-11-17T08:37:00.000-08:00

12 ounces linguine (or penne, or whatever you like)

1/2 cup olive oil

6 garlic cloves, minced

1/2 teaspoon dried crushed red pepper

2 12-ounce cans albacore tuna packed in water, drained

1/4 cup fresh lemon juice

4 teaspoons grated lemon peel

4 cups arugula

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid. Return pasta to pot.

Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and crushed red pepper. Sauté 30 seconds. Add tuna; stir to heat through.

Add tuna mixture, lemon juice, lemon peel, and arugula to pasta. Toss over low heat just until arugula wilts, about 2 minutes. Add reserved pasta cooking liquid to moisten. Season to taste with salt and pepper and serve. Adapted from Thorn Park Country House.

Lemon Risotto with Roasted Cherry Tomatoes

2010-10-22T09:48:00.000-07:00

6 servings
PREP: 50 minutes
TOTAL: 1 hour
Recipe by Restaurant Saveur, Baileys Harbor, Wisconsin

1 12-ounce package cherry tomatoes
3 tablespoons olive oil, divided
5 cups (about) low-salt chicken broth
2 tablespoons butter, divided
1/2 medium white onion, finely chopped (about 1 cup)
2 cups arborio rice
2 garlic cloves, chopped
1 cup dry white wine
2 cups (loosely packed) baby arugula
1/2 cup finely grated Parmesan cheese
1 1/2 tablespoons fresh lemon juice
2 teaspoons chopped fresh Italian parsley
1 1/2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
1/2 teaspoon finely grated lemon peel

Preheat oven to 350°F. Place tomatoes on rimmed baking sheet. Drizzle with 1 tablespoon oil; sprinkle with salt and pepper. Toss to coat. Roast until skins begin to wrinkle, about 12 minutes. Set aside. Pour 5 cups broth into small saucepan; bring to simmer. Cover and keep warm.
Melt 1 tablespoon butter with 2 tablespoons oil over medium heat in large saucepan. Add onion; sauté until translucent, about 4 minutes. Add rice and garlic; sprinkle with salt and pepper. Stir 2 minutes. Add wine; stir until almost all liquid is absorbed, about 3 minutes. Stir in 1 cup broth. Cook until almost all liquid is absorbed, stirring frequently and adjusting heat if necessary to maintain gentle simmer, about 5 minutes. Continue to add broth by cupfuls, stirring often, until rice is tender, about 25 minutes total. Remove from heat. Stir in 1 tablespoon butter and all remaining ingredients. Fold in tomatoes. Season with salt and pepper. Adapted from Restaurant Saveur.

Braised Lamb Shanks

2010-10-22T09:46:00.000-07:00

6 servings, PREP: 1 hour, TOTAL: 3 hours 15 minutes (includes braising time)
Recipe by Restaurant Saveur, Baileys Harbor, Wisconsin

6 lamb shanks (6 to 7 pounds)
All purpose flour
2 tablespoons olive oil
2/3 cup chopped peeled carrots
2/3 cup chopped onion
2/3 cup chopped celery
4 cups low-salt chicken broth
4 cups low-salt beef broth
3 cups dry white wine
1 1/2 cups chopped fresh tomatoes
1/4 cup honey
5 garlic cloves, peeled, smashed
4 whole cloves
3 bay leaves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 sprigs each fresh thyme, rosemary, and Italian parsley
1 lemon, halved

Preheat oven to 325°F. Sprinkle lamb with salt and pepper; coat with flour. Heat oil in large ovenproof pot over medium heat. Working in batches, brown lamb on all sides, about 12 minutes. Transfer to large bowl. Add carrots, onion, and celery to pot; sauté until light brown, about 12 minutes. Add both broths and wine; stir, scraping up browned bits. Add next 7 ingredients and herb sprigs. Squeeze in juice from lemon halves; add lemon halves and lamb. Bring to simmer, cover tightly, and transfer to oven.
Braise lamb until very tender, about 2 1/2 hours. Transfer to large plate. Boil juices until reduced to 2 1/2 cups, about 45 minutes. Return lamb to pot to rewarm. DO AHEAD Can be made 2 days ahead. Refrigerate uncovered until cool, then cover and keep chilled. Rewarm over medium heat.

Sugar Cookies

2010-09-27T15:00:00.000-07:00

Sugar Cookies:

3 cups all purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1 cup unsalted butter, room temperature

1 cup granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

Royal Icing Using Egg Whites:

2 large egg whites

2 teaspoons fresh lemon juice

3 cups confectioners (powdered or icing) sugar, sifted

For Sugar Cookies: In a separate bowl whisk together the flour, salt, and baking soda.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes). Add the eggs and vanilla extract and beat until combined. Add the flour mixture and beat until you have smooth dough.

Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.

Note: If you are not going to frost the baked cookies, you may want to sprinkle the unbaked cookies with crystal or sparkling sugar.

Bake cookies for about 8-10 minutes (depending on size) or until the edges are just starting to brown. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing, if desired. Be sure to let the royal icing dry completely before storing. (This may take several hours.)

Frosted cookies will keep several days in an airtight container. Store between layers of parchment paper or wax paper.

Makes about 36 - 4 inch cookies.

For Royal Icing with Egg Whites: In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

Spaghetti Squash with Avocado and Parmesan

2010-09-03T07:54:00.000-07:00

1 medium spaghetti squash
2 avocados
4 cloves garlic, smashed
4 fresh basil leaves, sliced
1/4 cup fresh grated Parmesan cheese
3 tablespoons extra virgin olive oil
fresh ground black pepper

garlic salt

Cut spaghetti squash in half lengthwise and scrape out the seeds. Microwave in a large bowl on high for 15 minutes. Meanwhile, add olive oil in a large pan over low heat and add the smashed garlic. Cook until it sizzles just to flavor the oil, turn heat off.

Cut the avocado and slice up the fresh basil. Remove the squash from the oven and place cut side up on a cutting board. Use a fork to separate. Scoop into the pan and mix with the warm oil, season to taste. Remove from pan and add avocado, parmesan, and basil.

S'MORES

2010-08-05T07:08:00.000-07:00

1 tablespoon peanut butter (preferably at room temperature, for easy spreading)
2 thin, crisp chocolate wafers (such as Nabisco Famous Chocolate Wafers)
1 skewer-toasted marshmallow

Spread peanut butter onto one of the wafers. Slide marshmallow off skewer onto peanut butter. Top with remaining wafer and squish down gently. Eat, licking fingers.

More s'mores :

Thin peanut-butter cookies with Nutella, sliced banana, and marshmallow.
Thin peanut-butter cookies with bittersweet chocolate, caramel sauce, and marshmallow.
Graham crackers with a Reese's Peanut Butter Cup (or Nutella), sliced banana, and marshmallow.
Gingersnaps with a caramel-filled chocolate square and marshmallow.
Graham crackers with plain dark chocolate, marshmallow, and strawberry slices.

Avocado Fries

2010-08-05T06:28:00.000-07:00

Canola oil for frying
1/4 cup flour
About 1/4 tsp. kosher salt
2 large eggs, beaten to blend
1 1/4 cups panko (Japanese bread crumbs)
2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges

Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.

Meanwhile, mix flour with 1/4 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates. Dip avocado in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer.

Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt to taste. Serves 4

Calories: 271 (70% from fat) Protein: 5.5g Fat: 21g (sat 2.6) Carbohydrate: 16g Fiber: 2.1g Sodium: 119mg Cholesterol: 71mg

Zucchini Ricotta Galette

2010-08-03T09:15:00.000-07:00

2 small zucchinis, sliced into 1/3 inch thick rounds
1 T olive oil
2 medium garlic cloves, minced
1/2 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup shredded mozzarella
1 T chopped basil leaves
1 sheet puffed pastry, thawed

Spread the zucchini onto paper towels. Sprinkle with salt and let drain for 30 minutes; blot the zucchini dry with paper towels before using. In a small bowl, whisk olive oil and the garlic; set aside. In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together; season with salt and pepper to taste.

Preheat oven to 400 degrees. On a floured work surface, roll the dough out into a 12-inch round. Transfer to a parchment lined baking sheet. Spread the ricotta mixture evenly over the bottom of the dough, leaving a 2-inch border. Place the zucchini on top of the ricotta, starting at the outside and moving in. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze.

Bake the galette until the cheese is puffed, about 30 to 40 minutes. Remove from the oven, sprinkle with basil, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature. Serves 6

Fresh Strawberry Icebox Cake

2010-08-03T08:49:00.000-07:00

serves 8

2 pounds fresh strawberries, washed
3 1/4 cups whipping cream, divided
1/3 cup powdered sugar
1 teaspoon vanilla
4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
2 ounces dark chocolate, finely chopped

Take out a handful of the best-looking strawberries and set them aside for the garnish. Thinly slice the remaining strawberries.

With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks. Add the powdered sugar, vanilla, and whip to combine.

Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan. Lay down six graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.

To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon. Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries.

Italian Chopped Salad (as an app!)

2010-08-03T08:41:00.000-07:00

I love the chopped salad at Johnnie's NY Pizza in Los Angeles. This recipe is a fun way to have all the flavors of the salad as a finger food. I served with store-bought Foccacia bread (cut into squares) as a starter at a barbecue. Definitely will make again, it was a huge hit! and best part is - no cooking involved!

1/4 lb Capicola, diced
1/4 lb Genoa Salami, diced
1/4 lb pepperoni, diced
1/2 lb Provolone cheese, diced
2 medium tomatoes, chopped
1/2 onion, diced
1/2 cup shredded Iceberg lettuce
1 T red wine vinegar
2 T hot peppers, diced
2 T sun dried tomatoes
Salt
Pepper
1 T oregano

Add diced meats and cheese to medium bowl, then add the chopped tomato and onions. Add the hot peppers, sundried and oregano. Season to taste with salt and pepper. Combine well and chill for an hour or more. Toss in the Iceberg lettuce before serving. Serves 6 - 8 as a hearty pre-dinner starter!

Caprese Tart

2010-06-15T06:31:00.000-07:00

1 sheet puff pastry
Flour
Egg wash
1/2 cup pesto
package of cherry tomatoes
1/2 pound mozzarella cheese, sliced

Preheat oven to 400 degrees F.

Roll out the puff pastry dough on a lightly floured surface to form a rectangle less than 1/4-inch thick. Place on top of a cookie sheet, lined with parchment paper. Brush dough with egg wash. Bake for 10 minutes.

Cover baked dough with pesto. Add tomatoes and mozzarella on top. Bake for another 5 minutes or until cheese melts.

Mint Chocolate Cookies

2010-01-15T13:44:00.001-08:00

1 1/2 cups all purpose flour
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1 cup sugar
1 large egg
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Whisk flour, cocoa powder, and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Beat in peppermint extract and vanilla extract. Beat in sugar in 3 additions. Add egg and beat until blended. Add dry ingredients and beat just until blended (dough will be sticky).

Divide dough between 2 sheets of plastic wrap. Using plastic wrap as aid, form dough on each into 2-inch-diameter log. Wrap with plastic and refrigerate dough until well chilled, at least 2 hours. (Dough can be prepared 1 day ahead. Keep refrigerated.)

Position 1 rack in center and 1 rack in top third of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Unwrap cookie dough logs; roll briefly on work surface to form smooth round logs. Cut logs crosswise into 1/4-inch-thick rounds. Place rounds on prepared baking sheets, spacing 1 inch apart. Bake cookies until tops and edges are dry to touch, about 15 minutes. Transfer baking sheets with cookies to racks; cool completely. Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool melted chocolate until slightly thickened but still pourable, about 10 minutes. Dip fork into melted chocolate, then wave fork back and forth over cookies, drizzling melted chocolate thickly over cookies in zigzag pattern. Refrigerate cookies on baking sheets until chocolate is set, about 10 minutes. (Cookies can be made 1 week ahead. Refrigerate in airtight container between sheets of parchment paper or waxed paper.)

Yields 3.5 dozen

Chile-Cornbread Squares

2010-01-15T13:16:00.000-08:00

INGREDIENTS

3 1/2 tablespoons vegetable oil, divided
1 large onion, finely chopped
Nonstick vegetable oil spray
1/4 cup all purpose flour
1/4 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg
2/3 cup shredded Mexican cheese blend or 1/3 cup sharp cheddar cheese mixed with 1/3 cup crumbled queso fresco, divided
1/2 cup sour cream plus additional for garnish
1/2 cup canned creamed corn
2 tablespoons minced seeded jalapeño chiles
Tomato salsa (for garnish)

PREPARATION

Heat 1 1/2 tablespoons vegetable oil in heavy large skillet over medium-high heat. Add finely chopped onion and sauté until soft and beginning to brown, stirring often, about 12 minutes. Cool.
Preheat oven to 350°F. Spray 8x8x2-inch metal baking pan with nonstick spray. Whisk flour, cornmeal, baking powder, and salt in small bowl. Whisk egg, 1/3 cup cheese blend, 1/2 cup sour cream, creamed corn, and remaining 2 tablespoons oil in large bowl. Add flour mixture; stir to blend. Stir in jalapeño and caramelized onions. Transfer batter to prepared pan. Sprinkle remaining 1/3 cup cheese blend over.
Bake until puffed and tester inserted into center comes out clean, about 35 minutes. Cool completely. DO AHEAD Custard squares can be made 2 hours ahead. Let stand at room temperature.
Cut into 1-inch squares. Place on platter. Top each square with dollop of sour cream, then small spoonful of salsa.

6 SERVINGS

Chicks in Blankets

2010-01-15T13:13:00.000-08:00

INGREDIENTS

1 17.3-ounce package frozen puff pastry (2 sheets), thawed
3 tablespoons (about) whole grain Dijon mustard
4 fully cooked chicken and apple sausages or chicken andouille sausages (about 12 ounces), each link cut crosswise into 8 rounds
1 large egg
2 teaspoons milk

PREPARATION

Unfold 1 puff pastry sheet on lightly floured work surface; pierce all over with fork. Cut pastry into four strips, each about 2 1/2 inches wide, then cut each strip into 4 squares for total of 16. Spread 1/4 teaspoon mustard in center of 1 square. Place 1 sausage round atop mustard, pressing slightly to anchor. Fold 2 opposite corners of pastry square over sausage, overlapping slightly, and press to seal. Place sealed side down on ungreased rimmed baking sheet. Repeat with remaining pastry, mustard, and sausage rounds, placing half on second baking sheet. DO AHEAD Can be made 8 hours ahead. Cover and refrigerate.
Preheat oven to 400°F. Whisk egg and milk in small bowl to blend for glaze. Turn pastries right side up and brush with glaze. Bake 10 minutes. Reduce oven temperature to 375°F and continue baking until pastry is puffed and golden, about 12 minutes longer. Transfer to platter and serve warm. MAKES 32

Prosciutto Filled with Happiness

2010-01-15T13:08:00.000-08:00

1/4 cup pine nuts
About 20 thin slices of good-quality prosciutto
1 small bunch arugula
1/4 pound gorgonzola or goat cheese

Spread the pine nuts on a baking sheet and bake at 350°F until they turn golden brown. (just a minute or so). Transfer them to a small bowl and let cool.

Cut each slice of prosciutto in half, crosswise. Top each half-slice with a small piece of arugula, a dab of gorgonzola, a few pine nuts. Then roll them and enjoy!

Mini Zucchini and Goat Cheese Tarts

2010-01-15T12:56:00.000-08:00

Purchased pie dough makes an almost-instant crust for the tiny tarts.
6 SERVINGS

1 refrigerated pie crust (half of 15-ounce package)
2 1/2 pounds 1-inch-diameter zucchini, cut into 1/16- to 1/8-inch-thick rounds
1 teaspoon salt
2 tablespoons extra-virgin olive oil plus additional for drizzling
2 teaspoons chopped fresh lemon thyme or regular thyme
3 ounces soft fresh goat cheese, room temperature
1/4 cup freshly grated Parmesan cheese

PREPARATION

Line rimmed baking sheet with parchment paper. Place pie crust on floured work surface. Using 1 1/2- to 1 3/4-inch cookie cutter or biscuit cutter dipped in flour, cut out 24 rounds; transfer to prepared sheet, spacing 1/2 inch apart. Place in freezer until dough is firm, about 30 minutes. DO AHEAD Can be made 1 day ahead. Cover; keep frozen.
Toss zucchini with 1 teaspoon salt in medium bowl. Let stand 15 minutes. Drain and pat dry. Place zucchini in another medium bowl; toss with 2 tablespoons olive oil and thyme. Sprinkle zucchini with pepper.
Preheat oven to 400°F. Spread goat cheese generously over each frozen dough round. Fold 3 to 4 zucchini slices in half and place in concentric circle atop 1 dough round, creating flower-like pattern. Repeat with remaining zucchini and dough (reserve any remaining zucchini for another use). Sprinkle with Parmesan. Bake until crusts are light golden, about 20 minutes. Transfer to platter. Drizzle lightly with additional olive oil. Serve warm or at room temperature.

Crispy Smoked Mozzarella with Honey and Figs

2010-01-15T11:37:00.000-08:00

6 sheets phyllo dough
6 ounces smoked mozzarella, cut into 6 equal pieces
Vegetable oil, for frying
8 ounces dried figs, stemmed and quartered
3/4 cup honey, plus more for drizzling
3 teaspoons black sesame seeds

In a large pot, heat the vegetable oil over medium heat to 350 degrees F.

Place 1 sheet of phyllo on a dry work surface. Place one slice of cheese about 5 inches from the top of the narrow end of the sheet. Fold the top of the narrow end over the cheese, leaving 1 inch between the fold and the cheese. Next fold over 1 of the long sides then the other, again leaving 1-inch between the folds and the cheese. Then fold the cheese over, again leaving 1-inch between the fold and the cheese. Continue folding to make a package about 3 1/2 by 4-inches. Continue with the remaining pieces of cheese and phyllo.

Fry the phyllo and cheese packages, 2 or 3 at a time, in the oil until golden, about 2 minutes per side. Drain on a baking sheet lined with paper towels.

Meanwhile, heat the figs and honey in a small saucepan over low heat until the honey is warm. Set aside until the cheese packages have finished frying.

To serve, place 1 cheese package on a plate. Spoon some figs and drizzle some honey over the top of each cheese package. Sprinkle with black sesame seeds and serve immediately.

Crab Appetizer Napoleons

2010-01-15T11:32:00.001-08:00

Tested these out at a wine and apps party. They were exactly what I was going for...something that would compliment the dips and party platters while bringing an element of surprise. I doubled the below recipe

1/2 of a 17.3-ounce Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 package (8 ounces) cream cheese, softened
1 tablespoon milk
2 tablespoon prepared horseradish
1/4 teaspoon ground black pepper
1 can (about 6 ounces) refrigerated pasteurized crabmeat, drained
4 green onions, sliced (about 1/2 cup)
1/2 cup sliced almond
Paprika

Heat the oven to 400 degrees F.

Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 12 (2-inch) circles with a cutter. Place the pastry circles onto a baking sheet.

Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Split each pastry into 2 layers, making 24 in all.

Stir the cream cheese in a medium bowl until smooth. Stir in the milk, horseradish, black pepper and crabmeat.

Spread the crabmeat mixture on 12 bottom pastry layers. Top with the onions, almonds and top pastry layers. Sprinkle with the paprika.

Tip: To soften the cream cheese, remove from the wrapper. Place the cheese onto a microwaveable plate. Microwave on HIGH for 15 seconds or until softened.

Servings: 12

Serrano Ham with Crusty Tomato Bread

2010-01-15T11:25:00.000-08:00

12 plum tomatoes

4 tablespoons garlic oil (see Ingredient Note), divided
2 teaspoons dried oregano
3/4 teaspoon kosher salt
1 whole-grain baguette, cut into 24 slices, or 12 pieces whole-grain bread, cut in half
6 ounces thinly sliced Serrano ham (about 24 slices; see Ingredient Note)
Directions

To prepare tomatoes: Preheat oven to 300°F. Coat a large rimmed baking sheet with cooking spray.

Cut tomatoes in half lengthwise and place on the prepared baking sheet. Sprinkle each half with 1/8 teaspoon garlic oil and some oregano and salt. Roast for 2 hours. When cool enough to handle, coarsely chop tomatoes and transfer (with juices) to a serving bowl.

To assemble tapas: Shortly before serving, preheat oven to 350°F.

Place bread on a baking sheet and brush with some of the remaining garlic oil. Bake until slightly crispy, but not hard, 2 to 4 minutes per side. Let cool slightly. To serve, arrange the bread on a large platter with Serrano ham and the bowl of tomato mixture for spreading.

Ingredient note: Garlic oil is oil that has been infused with fresh garlic. We like to use it for salad dressings, as dipping oil with crusty bread, in marinades or to simply drizzle over steamed vegetables. Find it at well-stocked supermarkets or at boyajianinc.com.Serrano ham is full-flavored, savory dry-cured ham made from specific breeds of white pigs. It is traditionally enjoyed very thinly sliced, like its Italian cousin prosciutto. Find it in well-stocked supermarkets, specialty stores or online at tienda.com.

courtesy of food network and eating well

Pumpkin Chocolate Chip Cookies

2009-10-31T14:50:00.000-07:00

1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional) I opted without them

Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.

Add vanilla, chocolate chips and nuts. I opted out of nuts so the pumpkin would really dominate.

Drop by tablespoonful on greased cookie sheet and bake at 350 degrees for approximately 10 minutes or until lightly brown and firm.

Yields 3 dozen

Lemon Ice Cream Sandwiches with Blueberry Swirl

2009-10-02T10:23:00.000-07:00

Makes 8. Active time:45 min / Start to finish:4 1/2 hr (includes freezing)

For lemon ice cream

2 pints premium vanilla ice cream
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice

For blueberry compote

2 cups blueberries (10 ounces)
1/4 cup sugar
2 (3- by 21/2-inch) strips lemon zest
1 tablespoon fresh lemon juice
2 teaspoons cornstarch

For sandwich layers

1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, softened
3/4 cup packed light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract

Equipment:
2 (8-inch) square baking pans (2 inches deep); a small offset spatula (I used a square pyrex twice)

Make lemon ice cream:

Transfer ice cream to a microwave-safe bowl and microwave at 30 percent power in 10-second intervals, stirring, until softened, about 50 seconds total (see cooks’ note, below). Stir in lemon zest and juice. Spread ice cream thinly in a 13- by 9-inch baking dish and freeze while making compote and sandwich layers.

Make blueberry compote:

Cook blueberries, sugar, and zest in a 12-inch heavy skillet over medium-high heat, thoroughly crushing blueberries with a potato masher, until juices are released and sugar has dissolved, about 2 minutes.Stir together lemon juice and cornstarch, then stir into blueberry mixture. Boil, stirring, 1 minute (mixture will thicken).
Transfer blueberry compote to a bowl and chill until cold, about 1 hour. Discard lemon zest.

Make sandwich layers While compote chills: Preheat oven to 375°F with rack in middle. Butter baking pans and line with foil, leaving a 1-inch overhang on each side, then butter foil. Whisk together flour, baking powder, baking soda, and salt in a small bowl. Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in egg and vanilla. At low speed, add flour mixture in 2 batches, mixing until just combined.

Divide batter between baking pans and spread into thin, even layers with offset spatula. Bake until golden-brown but still tender, 10 to 12 minutes. Cool completely in pans, about 30 minutes.

Assemble sandwiches:

Dollop tablespoons of blueberry compote all over ice cream, then swirl it gently through ice cream with a spoon. Spoon all of ice cream over 1 sandwich layer (in pan) and spread evenly using clean offset spatula. Invert second sandwich layer over ice cream, pressing gently to form an even sandwich. Wrap baking pan in plastic wrap and freeze until firm, at least 2 hours.

Transfer sandwich to a cutting board using overhang. Trim edges if desired, then cut into 8 pieces.
Cooks’ notes: If you don’t have a microwave, ice cream can be softened at room temperature. Ice cream sandwich (before cutting) can be made 1 week ahead and frozen in pan, wrapped in plastic wrap and then in foil.

Pumpkin Crumb Cakes

2009-09-24T07:44:00.000-07:00

makes one 13x9 cake or 18 individual cakes

Dry Mix

1 cup sugar
2 1/2 cups flour
1 teaspoon salt
3 teaspoons baking powder

Cake Batter

1/2 cup butter, softened
2 eggs
1 teaspoon vanilla
1/2 dry mix

Pumpkin Filling

3 eggs
1 1/2 cup pumpkin puree
1 cup dark brown sugar
2/3 cup milk
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg

Crumb Topping

1/2 cup flour
1/2 cup butter
1 tablespoon water
1/2 dry mixture (see above)
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon ground ginger

Heat the oven to 350°F. Sift together the flour, sugar, salt and baking powder for the dry mix.

Beat the butter until whipped and creamy and then beat in the eggs and vanilla. Beat in about half of the dry mix of flour and sugar. Set aside.

Whip together the eggs, pumpkin puree, milk, brown sugar and spices for the pumpkin filling. Set aside.

Mix the rest of the dry mix with a stick of butter, an extra half cup of flour, and the spices. Add a tablespoon of water and mix with fingers until loose and crumbly.

To make a full pan of crumb cake, grease a 9x13 baking pan and pat the dough into the bottom. Pour the pumpkin filling over top and sprinkle the crumb topping over it. To make individual cakes instead, repeat using 4-ounce paper souffle cups. After they are baked, let the individual cups cool for an hour then cut the paper cups away with scissors for individual cakes.

Bake for about 45 minutes or until the filling is set inside. Let cool for at least an hour before slicing.

compliments of thekitchn.com

Creamy Cucumber Salad

2009-09-24T07:33:00.000-07:00

3 to 4 lbs cucumbers, thinly sliced
2 small red onions, thinly sliced in half rounds
Salt
3 cups plain yogurt
1 cup sour cream
2 tablespoons champagne vinegar or white wine vinegar
1/2 cup minced fresh dill
1 1/2 teaspoons freshly ground black pepper

Mix the cucumbers, red onions, and 1 1/2 tablespoons of salt in a bowl. Pour them into a colander and suspend it over a bowl. Wrap the bowl and colander with plastic wrap, and place in the refrigerator to drain for at least 4 hours or overnight. Discard the liquid that collects in the bowl.

Pour the yogurt into a sieve lined with a paper towel and suspend it over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours or overnight. Discard the liquid that collects in the second bowl.

When the cucumbers are ready, roll them up in paper towels or a kitchen towel and press the towel lightly to remove most of the liquid. Place the cucumbers and yogurt in a large bowl with the sour cream, vinegar, dill, 2 teaspoons salt, and the pepper. Toss well and refrigerate for a few hours to allow the flavors to blend. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and serve chilled. Adapted from Ina Garten

Peanut Butter Oatmeal Monster Cookies

2009-09-24T07:30:00.000-07:00

I baked these to celebrate two amazing events - a best friend's birthday and a best friend's pregnancy! I love how they turned out! Peanut butter, oats AND chocolate?! oh yeah!

About 3 dozen cookies

1/2 cup (1 stick) butter, slightly softened
1 1/2 cups creamy natural peanut butter, well-mixed
1 cup brown sugar
1/2 cup white sugar
3 eggs
1 tablespoon vanilla
2 teaspoons baking soda
4 1/2 cups old fashioned oats
a medium sized bag of plain m & m's

About 1 cup chocolate candies or other mix-ins. Preheat oven to 350F and line two large cookie sheets with parchment paper. Cream butter, peanut butter, and sugars. Beat in eggs and vanilla. Beat in baking soda, then oatmeal and mix-ins. Drop onto cookie sheets with an ice cream scoop and flatten slightly. Bake at 350F for 8 minutes. Do not over bake / don't let brown too much! Remove from oven when slightly golden. Let cool on the sheets for a few minutes until they have firmed up enough to remove to wire racks. If they bake for too long, they lose their chewiness and are dry.
thanks to thekitchn.com for a delicious idea

Lasagna Rolls with Spinach and Cheese

2009-05-29T11:56:00.000-07:00

Salt
1/2 pound (8 to 10) uncooked lasagna noodles
Nonstick cooking spray
1 cup ricotta cheese
1 1/2 cups prepared marinara sauce
1 1/2 cups packed baby spinach
1/2 cup shredded mozzarella

Preheat oven to 400°F. Meanwhile, bring a large pot of salted water to a boil, add noodles and cook until al dente, 8 to 10 minutes. Drain well and gently transfer to a clean work surface. Grease a small roasting pan or casserole dish with cooking spray; set aside. Working with one noodle at a time, spread with about 2 tablespoons of the ricotta and 2 tablespoons of the marinara then top with spinach. Starting at one end, roll up noodle snugly then arrange in pan either seam-side down or with the rolls close enough together to hold each other closed. Pour remaining marinara over assembled rolls then sprinkle with mozzarella and bake until golden and bubbly, 20 to 25 minutes.

Per serving (about 7oz/189g-wt.): 350 calories (100 from fat), 11g total fat, 6g saturated fat, 35mg cholesterol, 670mg sodium, 47g total carbohydrate (4g dietary fiber, 9g sugar), 16g protein

Ultimate Grilled Cheese Sandwich

2009-04-06T16:22:00.000-07:00

Butter
4 slices country white sourdough bread, cut on deep diagonal into 1/3-inch-thick slices
4 thin slices prosciutto
8 large fresh basil leaves
8 (1/4-inch-thick) slices young Asiago cheese or drained fresh mozzarella cheese
1/4 teaspoon dried crushed red pepper
2 tablespoons olive oil
6 (1/3-inch-thick) slices heirloom tomato (from about 1 large)

Preheat oven to 400°F. Lightly butter 1 side of each bread slice. Place 2 bread slices, buttered side down, on work surface. Top each with 2 prosciutto slices, then 4 basil leaves, then 4 cheese slices. Sprinkle with salt and crushed red pepper. Top with remaining 2 bread slices, buttered side up. Heat olive oil in heavy large ovenproof skillet over medium-high heat. Add sandwiches to skillet and cook until golden on bottom, about 4 minutes. Turn sandwiches over; transfer skillet to oven and bake until golden and cheese melts, about 5 minutes. Remove from oven. Carefully lift off top bread slices from sandwiches and insert 3 tomato slices into each, then cover with bread tops and serve. Compliments of Bon Appetit

Grilled Ham And Gouda Sandwiches With Frisee And Caramelized Onions

2009-04-06T16:19:00.000-07:00

1 tablespoon extra-virgin olive oil
1 large onion, thinly sliced
Unsalted butter, room temperature
4 1/3-inch-thick slices country white bread or sourdough bread
4 oz thinly sliced smoked ham, divided
3 oz Gouda cheese, thinly sliced, divided
2 large handfuls frisée, torn into bite-size pieces (about 1 cup), divided

Heat oil in large nonstick skillet over medium heat. Add onion; saute 5 minutes. Reduce heat to medium-low; cover and cook until onion is very tender and golden, stirring frequently, about 25 minutes longer. Season with salt and pepper. Cool slightly. Butter 2 bread slices. Place bread, buttered side down, on platter. Divide onion, ham, cheese, and frisee between bread slices. Top each with another bread slice; butter top slices. Heat another large nonstick skillet over medium heat. Add sandwiches and cook until bread is golden brown and cheese melts, pressing occasionally with spatula, about 4 minutes per side. Cut sandwiches in half diagonally and serve immediately. 2 servings Compliments of Bon Appetit

Walnut-Parmesan Pesto Sauce

2009-03-24T15:12:00.001-07:00

1/2 cup olive oil
1 tablespoon lemon juice
2 cups fresh basil leaves
1 cup fresh parsley leaves
1/4 cup chopped walnuts
2 medium garlic cloves
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
Pulse all ingredients in a blender until smooth, stopping to scrape down sides as needed. Stir into hot cooked pasta, or spoon over cream cheese and serve with crackers. Yield: 1 1/4 cups

Spaghetti Squash with Chicken, Mushrooms and Spinach

2009-03-03T09:52:00.000-08:00

1 (3.5-pound) spaghetti squash

1 tablespoon olive oil, divided

2 slices center-cut bacon, chopped

1 pound chicken breast, cut into bite size pieces

1 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

1.5 cups chopped onion

3 garlic cloves, minced

1 Poblano pepper

8 ounces sliced oyster mushrooms

1 teaspoon Italian Seasoning

1/2 cup dry white wine

2 tablespoons tomato paste

1/4 cup cup julienne sun-dried tomatoes, packed without oil

1 1/4 cup cup fat-free, less-sodium chicken broth

6 ounces fresh spinach, chopped

1/2 cup grated fresh Parmigiano-Reggiano cheese, divided

Preheat broiler. Cut poblano in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 5 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and chop.

Reduce oven temperature to 400. Cut squash in half lengthwise; discard seeds. Place squash halves cut side down in a 13x9-inch baking dish. Add water to measure 1/2-inch deep. Bake at 400 for 45 minutes. Turn squash over; bake an additional 15 minutes or until tender; cool. Scrape inside of squash with a fork to remove strands to measure 6 cups. Keep warm.

Heat 1 1/2 teaspoons oil in a large non-stick skillet over medium heat. Add bacon to pan; cook until crisp. Remove bacon from pan. Cool and crumble. Increase heat to medium-high; sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to drippings in pan and cook 4 minutes; remove from pan.

Heat remaining 11/2 teaspoons oil over medium-high heat. Add onion to pan and cook 3 minutes or until soft, stirring frequently. Add remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, reserved bacon, Poblano, garlic and Italian seasoning to pan; cook 1 minute. Stir in mushrooms and cook 4 minutes or until softened, stirring occasionally. Add wine to pan and cook 3 minutes or until liquid evaporates, stirring occasionally. Add tomato paste and cook 1 minute stirring constantly. Add reserved chicken, chicken broth, tomatoes, and spinach to pan. Cook 2 minutes or until spinach wilts, stirring constantly; stir in 1/4 cup cheese.

Place about 1 cup squash on each of 6 plates; top each serving with about 1 cup chicken mixture and 2 teaspoons remaining cheese.

Yield: 6 Servings CALORIES 296 ; CHOLESTEROL 67mg; CALCIUM 241mg; CARBOHYDRATE 23.8g; SODIUM 707mg; PROTEIN 31.2g; FIBER 2.4g; IRON 3mg; FAT (SAT 3.2G, MONO 3.4G, POLY 1.4G) 9.3g

Crispy Fried Eggplant and Mozzarella finger sandwiches

2009-02-27T18:44:00.000-08:00

Sandwiches
4 Japanese eggplants, sliced into 1/2 inch thick slices
3 tbsp olive oil
salt and pepper

Herb Spread
3 garlic cloves
1/2 c loosely packed basil
1/4 c loosely packed parsley
1/8 teaspoon red pepper flakes
3 tbsp olive oil
1 lb fresh mozzarella cut into 1/4-inch-thick-slices
3 large eggs
1 c parmesan
vegetable oil

Preheat oven to 425. For the sandwiches: On a baking sheet, lightly brush eggplant slices with olive oil; season with salt and pepper. Bake for 15 mins until golden brown.

Herb spread: In a blender or food processor, combine garlic, basil, parsley, red pepper flakes and oil; blend until well combined. Spread the paste on half of the roasted eggplant slices, then top each with a piece of mozzarella. Place remaining eggplant pieces on top to make finger sandwiches.

Dip each finger sandwich in beaten egg, then parmesan, until well coated. Heat 1/2 inch of vegetable oil in a large pan. Saute the finger sandwiches for a couple of minutes on each side until nicely brown. Drain on paper towels.

Makes about 20

Potato-Wrapped Halibut with Sauteed Spinach

2009-02-10T21:03:00.000-08:00

6 4-ounce halibut fillets (each about 1/2 to 3/4 inch thick)
4 3-inch-long unpeeled Yukon Gold potatoes, scrubbed
8 tablespoons olive oil, divided
6 garlic cloves, very thinly sliced
10 oz fresh baby spinach leaves

Pat fish dry; sprinkle with salt and pepper. Place large sheet of parchment on work surface. Halve each potato lengthwise. Using V-slicer or mandoline, slice each potato half very thinly. Set 5 to 6 slices on parchment in row, overlapping long sides. Make another row that overlaps short ends of first row, forming 6x5-inch rectangle. Sprinkle rectangle with salt and pepper. Set 1 fillet across overlapped short ends of slices. Fold sides of rectangle over fish, forming packet. Press to adhere. Sprinkle with salt and pepper. Repeat with remaining potato slices and fish fillets.

Heat 3 tablespoons oil in each of 2 large skillets over medium-high heat. Set 3 wrapped fish fillets, seam side down, in each skillet. Cook until golden on bottom, about 3 minutes. Turn; cook until fish is opaque in center, 2 to 3 minutes longer. Transfer to plates; cover to keep warm.

compliments of Bon Appetit

Double Chocolate Chip Cookies with Peanut Butter Centers!

2009-02-06T20:03:00.000-08:00

2 cups all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 pound (1 stick) unsalted butter, room temperature
1/2 cup solid vegetable shortening
1/2 cup granulated sugar
1 1/4 cups firmly packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup creamy peanut butter

Preheat oven to 350 degrees. Line two baking sheets with nonstick baking mats

Sift together flour, cocoa powder, baking powder, and baking soda, and set aside. In the bowl of use mixer to beat butter, vegetable shortening, granulated sugar, and 1 cup brown sugar on medium speed until light and fluffy, about 2 minutes.

Add eggs, one at a time, mixing until fully combined between additions. Add vanilla; beat to combine. Gradually add dry ingredients; mix on low speed until fully combined. Add chocolate chips; mix on low just until combined.

Cover bowl with plastic wrap; chill until firm, about 1 hour.

In a small bowl using a rubber spatula, stir together peanut butter and remaining 1/4 cup brown sugar. Drop 1 tablespoon of dough at a time onto baking sheets, spacing cookies about 2 inches apart. Make a thumbprint in the center of each cookie. Fill thumbprint with 1 teaspoon peanut butter mixture. Top with a second tablespoon of flattened dough. Carefully mold dough to cover the surprise. Bake until firm, about 12 minutes, rotating halfway through. Transfer baking sheets to wire racks to cool for 5 minutes. Remove cookies from baking sheets, and let cool completely on wire racks. Yields 4 dozen cookies

Compliments of Martha Stewart

Lacy Cookies

2009-02-06T14:59:00.000-08:00

1/2 pound (2 sticks) plus 5 tablespoons unsalted butter, room temperature
2 1/4 cups confectioners' sugar
1/4 cup corn syrup
1 1/4 cups bread flour
1 1/4 cups chopped nuts, such as almonds, blanched hazelnuts, or pecans (about 5 1/3 ounces)

Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until fluffy. With the mixer running, add the corn syrup. Reduce speed to low; add bread flour, and mix to combine. Add the nuts, and mix to combine.
Place a 12-by-16-inch piece of parchment on a clean work surface. Spoon the dough across the middle of the parchment. Fold parchment over dough, and, using a ruler, press dough into a neat log, and roll until even. Chill log in refrigerator for at least 30 minutes.
Line two baking sheets with parchment. Remove the parchment from the log, and slice into 1/2-inch-thick rounds. Place rounds on baking sheets, spaced 3 inches apart. Bake until golden brown and lacy, 15 to 20 minutes, rotating halfway through. Transfer cookies to a wire rack to cool. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks. Makes 4 dozen.

Chocolate Brownie Cookies

2009-02-06T14:40:00.000-08:00

Do not bake the cookies to a crisp; they are meant to be soft and chewy. Store them in an airtight container at room temperature for two to three days.

Note: Don't worry if the batter seems thin. It should look more like a brownie batter than a cookie dough.

8 ounces semisweet chocolate, roughly chopped
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon vanilla extract
1 package (12 ounces) semisweet chocolate chunks

Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate.Mix in flour mixture until just combined. Stir in chocolate chunks.
Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.

Chicken Parmesan

2009-02-06T12:03:00.000-08:00

1/3 cup grated fresh Parmesan cheese, divided
1/4 cup dry breadcrumbs
1 tablespoon minced fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon salt, divided
1 large egg white, lightly beaten
1 pound chicken breast tenders
1 tablespoon butter
1 1/2 cups tomato-basil pasta sauce (bottled, fat free)
2 teaspoons balsamic vinegar
1/4 teaspoon black pepper
1/3 cup (1 1/2 ounces) shredded provolone cheese

Preheat broiler.

Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish. Place egg white in a shallow dish. Dip each chicken tender in egg white; dredge in the breadcrumb mixture. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Set aside.

Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave sauce mixture at HIGH 2 minutes or until thoroughly heated. Pour the sauce over chicken in pan. Sprinkle evenly with the remaining Parmesan and provolone cheese. Wrap handle of pan with foil, and broil 2 minutes or until the cheese melts.

Calories 308 Fat:10.4g Protein:35.9g Carbohydrate:16.2g Fiber:1.8g Cholesterol: 88mg Iron: 2.3mg Sodium: 808mg Calcium: 249mg

Fig and Goat Cheese Bruschetta

2009-01-14T10:24:00.000-08:00

Prepare the fig jam up to three days ahead and store in the refrigerator. Bring to room temperature, and assemble bruschetta just before serving. For smaller groups, use half the amount of bread.

I just tried this and would add a bit of balsamic vinegar to the toast before assembling.

1 1/4 cups chopped dried Mission figs (about 9 ounces)
1/3 cup sugar
1/3 cup coarsely chopped orange sections
1 teaspoon grated orange rind
1/3 cup fresh orange juice (about 1 orange)
1/2 teaspoon chopped fresh rosemary
1/4 teaspoon freshly ground black pepper
40 (1/2-inch-thick) slices French bread baguette, toasted (about 8 ounces)
1 1/4 cups (10 ounces) crumbled goat cheese
5 teaspoons finely chopped walnuts

Combine first 7 ingredients in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until figs are tender. Uncover and cook 5 minutes or until mixture thickens. Remove from heat; cool to room temperature.

Preheat broiler.

Top each bread slice with 1 1/2 teaspoons fig mixture and 1 1/2 teaspoons goat cheese. Arrange bruschetta on a baking sheet; sprinkle evenly with walnuts. Broil 2 minutes or until nuts begin to brown. Serve warm.

Yield: 20 servings (serving size: 2 bruschetta) CALORIES 138 (31% from fat); FAT 4.7g (sat 2.3g,mono 1.1g,poly 1g); IRON 0.8mg; CHOLESTEROL 7mg; CALCIUM 45mg; CARBOHYDRATE 21g; SODIUM 121mg; PROTEIN 4.2g; FIBER 2.1g

Mustard Glazed Chicken

2009-01-14T10:22:00.000-08:00

I tested this with Stone Ground mustard (my favorite!), but Dijon, Honey mustard, or a combo of any would be yummy

4 boneless chicken breasts (skin on will be crispier)
2 tablespoons olive oil, plus more for breasts
Coarse salt and freshly ground pepper
4 tablespoons unsalted butter, softened
2 tablespoons stone ground & 1/2 tbsp honey mustard
3/4 cup breadcrumbs
2 tablespoons chopped fresh thyme
3/4 cup chicken stock
1/2 cup heavy cream

Preheat oven to 375 degrees. Rub chicken breasts lightly with olive oil, and season with salt and pepper.

Melt 2 tablespoons butter and add mustard; reserve 2 teaspoons of this mix for sauce.

Melt remaining 2 tablespoons butter; mix with breadcrumbs and thyme, and season with salt and pepper.

In a large skillet, heat oil over medium-high heat. Sear chicken about 5 minutes. Remove from heat. Smear with mustard mixture, and sprinkle with breadcrumbs on both sides.

Transfer skillet to oven, roast until chicken is cooked through, 20 minutes.

Transfer chicken to serving platter. Add stock and cream to skillet over medium heat, and stir with wooden spoon until creamy and reduced to 3/4 cup, about 5 minutes. Remove from heat, stir in reserved mustard mixture and serve with chicken.

Beef Tenderloin Steaks with Port Reduction and Blue Cheese

2009-01-10T14:45:00.000-08:00

4 (4-ounce) filet mignon steaks, trimmed
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup port or other sweet red wine
2 tablespoons jellied cranberry sauce
2 tablespoons fat-free, less-sodium beef broth
1/8 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove, minced
2 tablespoons crumbled blue cheese

1. Heat a large cast-iron skillet over medium-high heat. Sprinkle steaks with 1/4 teaspoon salt and 1/4 teaspoon pepper; coat steaks with cooking spray. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm.

2. Add port, cranberry sauce, broth, 1/8 teaspoon salt, 1/8 teaspoon pepper, and garlic to pan, scraping pan to loosen browned bits. Reduce heat, and cook until liquid is reduced to 1/4 cup (about 4 minutes). Serve steaks with sauce; top with cheese

Yield: 4 servings (serving size: 1 steak, 1 tablespoon sauce, and 1 1/2 teaspoons cheese)

CALORIES 282 (33% from fat); FAT 10.2g (sat 4.1g,mono 3.8g,poly 0.4g); IRON 3.3mg; CHOLESTEROL 73mg; CALCIUM 35mg; CARBOHYDRATE 9.8g; SODIUM 361mg; PROTEIN 24.7g; FIBER 0.2g

Chicken Saltimbocca

2009-01-10T13:37:00.000-08:00

4 skinless, boneless chicken breast halves, butterflied and lightly pounded
Salt and pepper
8 large sage leaves
4 thin slices prosciutto
All-purpose flour, for dusting
2 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter, cut into tablespoons
1/4 cup plus 2 tablespoons dry white wine
1 cup chicken stock or low-sodium broth

Season the chicken with salt and pepper. Place 2 sage leaves on each breast. Top with a slice of prosciutto, trimming it to fit. Press the prosciutto to help it adhere to the chicken. Dust the chicken with flour, shaking off the excess.

Heat a large skillet. Add the oil and 2 tablespoons of the butter. Add 2 of the breasts, prosciutto side up, and cook over high heat until nearly cooked through, about 3 minutes. Turn the chicken and cook just until the prosciutto begins to shrink, about 1 minute. Transfer the chicken to a plate; repeat with the remaining chicken. Pour off any fat and wipe out the skillet.
Add the remaining butter to the skillet. Add the wine and cook over high heat until reduced by half, 2 minutes. Add the stock and bring to a boil. Cook until reduced by half, 3 minutes.
Return the chicken to the skillet, prosciutto side up, and simmer over moderate heat until the chicken is cooked through, about 2 minutes; season with salt and pepper. Transfer the chicken to plates, pour the sauce on top and serve.

Hot Buttered Cauliflower Puree

2009-01-10T13:33:00.000-08:00

Two 2-pound heads of cauliflower, cored and separated into 2-inch florets
2 cups heavy cream
1 1/2 sticks unsalted butter
Salt
Cayenne pepper

Preheat the oven to 325°. In a large pot of boiling salted water, cook the cauliflower florets until tender, about 7 minutes. Drain well. Spread the cauliflower on a large rimmed baking sheet. Bake for about 5 minutes, to dry it out.
In a small saucepan, combine the heavy cream with the butter and bring to a simmer over moderate heat just until the butter is melted.
Working in batches, puree the cauliflower in a blender with the warm cream mixture; transfer the puree to a medium microwave-safe bowl. Season with salt and cayenne. Just before serving, reheat the puree in the microwave in 1-minute intervals, stirring occasionally.

Cheesey Mini Macs

2009-01-10T12:31:00.000-08:00

I like my mac n cheese more cheddar-y. Next time I would try this with all cheddar cheese instead of the cheddar & America combo

1/2 pound elbow macaroni
1 1/2 tablespoons unsalted butter, plus more for brushing
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons all-purpose flour
3/4 cup milk
4 ounces cheddar cheese, shredded (1 packed cup)
4 ounces deli-sliced American cheese, chopped
1 large egg yolk
1/4 teaspoon smoked Spanish paprika

Preheat the oven to 425°. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water.
Spray four 12-cup, nonstick mini muffin tins with cooking spray. Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess.
In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni.
Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigiano on top.
Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5 minutes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.

Fried Mozzarella Balls

2009-01-10T12:29:00.000-08:00

About 5 cups vegetable oil
1 lb drained marinated bocconcini (small mozzarella balls), patted dry
3 large eggs, beaten
1 cup plain fine dry bread crumbs

Accompaniment: warm homemade or bottled spicy tomato sauce

Heat about 1 1/2 inches oil to 360°F in a 3 1/2- to 4-qt heavy saucepan.

Meanwhile, double-coat bocconcini by dipping in eggs, then in bread crumbs, and repeating. Transfer to a sheet of wax paper.

Working in batches of 10, lower balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, about 30 seconds per batch. Transfer to paper towels to drain and season with salt. (Return oil to 360°F between batches.)

Mixed Peppercorn Beef Tenderloin with Shallot-Port Reduction

2009-01-10T11:41:00.000-08:00

Beef:
1 (2-pound) beef tenderloin, trimmed
1 teaspoon salt
1 1/2 tablespoons cracked mixed peppercorns
Cooking spray

Reduction:
2 cups ruby port or other sweet red wine
1 1/2 cups fat-free, less-sodium beef broth
1/4 cup finely chopped shallots
1/8 teaspoon salt
2 sprigs fresh parsley
1 sprig fresh thyme
1 1/2 tablespoons all-purpose flour
3 tablespoons water
1 tablespoon butter
1/2 teaspoon balsamic vinegar

1. Preheat oven to 450°.

2. To prepare beef, sprinkle beef evenly with 1 teaspoon salt and peppercorns, pressing firmly to adhere. Place beef in a shallow roasting pan coated with cooking spray. Bake at 450° for 33 minutes or until a thermometer registers 135° or until desired degree of doneness. Let stand 10 minutes before slicing.

3. To prepare reduction, combine port and next 5 ingredients (through thyme) in a medium saucepan; bring to a boil. Cook until reduced to 1 1/4 cups (about 15 minutes). Strain port mixture through a sieve over a bowl; discard solids. Combine flour and 3 tablespoons water. Return port mixture to pan; add flour mixture to pan, stirring with a whisk. Bring to a boil; cook 1 minute or until thickened, stirring constantly with a whisk. Remove from heat; stir in butter and vinegar.

Yield: 8 servings (serving size: about 3 ounces beef and 2 tablespoons reduction)

CALORIES 173 (35% from fat); FAT 6.7g (sat 2.9g,mono 2.5g,poly 0.3g); IRON 1.9mg; CHOLESTEROL 56mg; CALCIUM 28mg; CARBOHYDRATE 3.7g; SODIUM 477mg; PROTEIN 23.2g; FIBER 0.4g

Roast Chicken with Pancetta and Olives

2009-01-10T11:17:00.000-08:00

2 chickens (about 3 1/2 lb each), backbones cut out and each chicken cut into 12 pieces
1/4 cup extra-virgin olive oil
1 1/2 tablespoons chopped thyme
1 tablespoon chopped rosemary
1 tablespoon fine sea salt
1/2 to 1 teaspoon hot red-pepper flakes
10 garlic cloves, peeled
2 slices pancetta, cut into 1-inch pieces
1 cup dry white wine
24 oil-cured black olives

Preheat oven to 450°F with rack in middle. Toss chicken with oil, thyme, rosemary, sea salt, red-pepper flakes, and 1 tsp pepper, rubbing mixture into chicken.

Arrange chicken, skin side up, in 1 layer in a large sheet pan. Scatter garlic and pancetta on top and roast until chicken begins to brown, about 20 minutes. Drizzle wine over chicken and roast 8 minutes more. Scatter olives over chicken and roast until skin is golden brown and chicken is cooked through, 15 to 20 minutes more. Let stand 10 minutes.

Cooks’ note: To cut a chicken into 12 pieces, remove wings and cut each breast half into 3 pieces, then separate drumsticks and thighs. Backbones can be used to make chicken stock.

BBQ Meatloaf

2009-01-07T13:04:00.000-08:00

I've never tried it as a sandwich, but I bet its even better! This is simple, healthy and so delicious!

1 package ground turkey or beef (1 - 1.25 lbs)
pinches of salt and pepper
1 1/2 cups breadcrumbs
1 medium chopped onion
2 eggs
1 1/4 cup bbq sauce

Mix everything together except for 1/2 cup bbq sauce. Bake at 350 for an hour. Add 1/2 cup of bbq sauce on top and bake another 10 mins.

Inside-Out Eggplant Parmigana

2009-01-07T11:00:00.000-08:00

In my first attempt at this, I prepared almost according to the exact recipe. I would like the patties to be crisper, so I've minimized the size from 1/4 cup to 2 tablespoons. Also, if you love arugula, you can use more than called for below.

2 (1-pound) eggplants
6 tablespoons olive oil, divided, plus additional for drizzling
3/4 cup plain dry bread crumbs
1/2 cup grated Parmigiano-Reggiano
1/2 cup finely chopped flat-leaf parsley
2 garlic cloves, minced, divided
5 eggs, lightly beaten
1/2 cup water
1/4 teaspoon hot red-pepper flakes
1/4 pound arugula, coarse stems discarded, coarsely chopped
1 cup packed basil leaves, coarsely chopped
1/2 pound cold fresh mozzarella, cut into 4 (1/2-inch-thick) slices
Tomato Sauce

Bake eggplant:

Preheat oven to 400°F.Cut 12 (1/3-inch-thick) rounds from widest portion of eggplants. (I peel the skins - not shown above). Brush both sides with 2 tablespoons oil and season with 1/2 teaspoon salt (total). Bake on an oiled baking sheet, turning once, until golden and tender, 20 to 30 minutes. Transfer to a plate and keep warm, covered. Leave oven on.

Make egg patties and sauté arugula:

Stir together bread crumbs, parmesan, parsley, half of garlic, and 1/4 teaspoon each of salt and pepper, then stir in eggs and water.

Heat 3 tablespoons oil in a 12-inch heavy skillet over medium heat until it shimmers. Drop about 2 tablespoons of egg mixture into skillet and cook, turning once, until patties are golden brown and puffed, about 5 minutes. Transfer to paper towels to drain.

Add remaining tablespoon oil to skillet and cook remaining garlic with red-pepper flakes, stirring, until garlic is golden, about 30 seconds. Add arugula and basil and stir until just wilted, then stir in 1/8 teaspoon salt.

Assemble stacks:

Arrange egg patties on a baking sheet. Top each with tomato sauce, 1 slice mozzarella, 1 eggplant slice, 2 more tablespoons tomato sauce, another eggplant slice, arugula mixture, and remaining eggplant. Bake until cheese melts, 5 to 10 minutes. Drizzle with additional oil and serve remaining sauce on the side.

Pecan Sandies

2008-12-17T11:41:00.000-08:00

2 sticks unsalted butter, at room temperature
1/3 cup sugar, plus more for sprinkling
1/2 teaspoon salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 cup pecans, coarsely chopped

In a medium bowl, using an electric mixer, beat the butter with the 1/3 cup of sugar and the salt at medium speed until light and fluffy, about 3 minutes. Beat in the vanilla, then beat in the flour at low speed, scraping the side and bottom of the bowl, until the dough just comes together. Add the pecans and beat just until they are incorporated and lightly broken up. Divide the dough in half and form it into two 2-inch-thick logs. Wrap tightly in plastic and refrigerate overnight.

Preheat the oven to 350°. Line 3 baking sheets with parchment paper. Working with 1 log at a time and keeping the other one chilled, cut the dough into scant 1/4-inch-thick slices, arrange them on the baking sheets and sprinkle them with sugar. Repeat with the second log of dough.

Bake for 25 to 30 minutes, until the cookies are lightly golden around the edges and on the bottom, shifting the baking sheets halfway through. Let the cookies cool on the baking sheets for a few minutes, then transfer them to a rack to cool completely.

Salt-and-Pepper Cheese Puffs (Gougeres)

2008-12-14T21:27:00.000-08:00

Tried these out at the Boston Holiday party and they taste like bites of mac and cheese! So tasty, they were eaten right up. Simple, inexpensive and really fun. I'll definitely make these again very soon!

1/2 cup (1/4 lb.) butter, cut into chunks
1 1/2 cups all-purpose flour
6 large eggs, beaten to blend
1 1/4 cups shredded sharp cheddar cheese (see notes)
1 1/2 teaspoons fresh-ground pepper
Coarse sea salt (see notes)

In a 3- to 4-quart pan over high heat, bring 1 1/2 cups water and the butter to a full rolling boil. Remove from heat, add flour all at once, and stir until mixture is a smooth, thick paste with no lumps. Add a quarter of the beaten eggs at a time, stirring vigorously after each addition until dough is no longer slippery. Stir in cheese and pepper.

Spoon dough into a large pastry bag fitted with a plain 1/2-inch round tip. Pipe in 48 equal mounds on two cooking parchment-lined or buttered 12- by 15-inch baking sheets. (Alternatively, drop dough on sheets in slightly rounded tablespoon-size portions.) Sprinkle each mound with a few grains of coarse sea salt. Bake at 400 until dry and well browned, about 30 minutes. Serve warm.

Notes: These easy puffs are especially good made with strongly flavored, aged white English, Irish, or Canadian cheddar. Imported sea salt adds pretty, crunchy crystals. The puffs can be made up to 1 month ahead and frozen; cool, then freeze airtight. Reheat thawed puffs, uncovered, in a 375 oven until crisp and hot, about 5 minutes.

Nutritional analysis per puff. Yield: Makes 48 puffs; 12 to 14 servings. CALORIES 53 (61% from fat); FAT 3.6g (sat 2g); CHOLESTEROL 35mg; CARBOHYDRATE 3.1g; SODIUM 87mg; PROTEIN 1.9g; FIBER 0.1g

Buffalo Chicken Mac and Cheese

2008-12-14T21:13:00.000-08:00

I made this last summer for a birthday party and it was really delicious! Not as time consuming as it seems below, especially if you have helpers in the kitchen. Definitely worth it, everyone loved the spicy-cheesiness. Can be prepared 2 hours ahead.

1 pound cooked chicken, seasoned with salt and pepper then drenched in Frank's Hot Sauce

1 pound small elbow macaroni
8 tablespoons (1 stick) butter, divided
3 cups chopped onions
2 large garlic cloves, chopped
1/2 cup all purpose flour
4 cups whole milk
1 pound extra-sharp cheddar cheese, coarsely grated (about 4 cups packed)
8 ounces provolone cheese, coarsely grated (about 2 cups packed)
2 teaspoons paprika
salt and black pepper
Yield: Makes 12 servings

Cut chicken into into 1-inch-long bite sized strips.

Cook macaroni in large pot of boiling salted water until just tender but still firm to bite. Drain; transfer to very large bowl.

Melt 6 tablespoons butter in same large pot over medium heat. Add 3 cups chopped onions and garlic. Cover; saute until onions are soft but not brown, stirring often, about 6 minutes. Add flour; stir 2 minutes. Gradually whisk in milk. Bring to boil, whisking constantly. Reduce heat and simmer sauce 2 minutes. Add all cheeses, paprika, 1 teaspoon salt, and 1 teaspoon pepper. Whisk until cheeses melt and sauce is smooth, about 2 minutes. Remove from heat. Mix cheese sauce into macaroni. Mix in chicken pieces. Mound mixture in 13x9x2-inch glass baking dish. Let stand at room temperature.

Preheat oven to 350 F. Stir in hot sauce and remaining 2 tablespoons butter in small saucepan over medium heat until butter melts; spoon 4 tablespoons over macaroni in dish. Bake macaroni uncovered until heated through, about 30 minutes, or 45 minutes if made ahead. Serve, passing remaining butter and hot-sauce mixture separately.

Sweet Potato Pecan Pie Tarts

2008-12-14T21:02:00.000-08:00

These are so adorable and taste like a cross between a sweet potato and pecan pie!

Pierce each sweet potato a few times with a fork, place in a pie plate with two tablespoons water, cover loosely with wax paper, and microwave at high five minutes or until tender.

1 cup mashed cooked sweet potato or yams
3 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/3 cup chopped toasted pecans
1/4 cup firmly packed brown sugar
1 tablespoon dark corn syrup
1/2 teaspoon vanilla extract
1 egg white

2 (2.1-ounce) packages mini phyllo shells (such as Athens)

Preheat oven to 350. Combine sweet potato, granulated sugar, cinnamon, and salt, stirring well. In a separate bowl, combine pecans, brown sugar, syrup, vanilla, and egg white. Spoon about 1 teaspoon sweet potato mixture into each phyllo shell, spreading to edges. Spoon about 1/2 teaspoon pecan mixture over sweet potato mixture.

Place filled shells on an ungreased baking sheet. Bake for 20 minutes. Cool completely on a wire rack. Yield: 15 servings (serving size: 2 tarts)

CALORIES 89 (39% from fat); FAT 3.9g (sat 0.2g,mono 2.2g,poly 0.9g); IRON 0.6mg; CHOLESTEROL 0.0mg; CALCIUM 9mg; CARBOHYDRATE 13.1g; SODIUM 55mg; PROTEIN 0.6g; FIBER 0.5g

Caramelized Onion Apple Bites

2008-12-14T20:01:00.001-08:00

These savory hors d'oeuvres can be assembled in advance—ideal for relaxed entertaining. Prep and Cook Time: 1 1/2 hours.

Notes: The onion-apple topping can be made up to 2 days ahead. The triangles can be prepared, covered, and chilled the morning of a party, then popped into the oven when guests arrive. They can also be frozen, wrapped well, for up to 3 months (do not defrost before baking).

3 tablespoons unsalted butter
1 pound yellow onions, thinly sliced
1/2 tsp salt
2 Granny Smith apples, peeled, cored, and thinly sliced
1/4 teaspoon freshly ground black pepper
1 sheet frozen puff pastry, defrosted just before use
3 ounces fontina cheese, shredded
1 tablespoon minced fresh thyme leaves

Melt butter in a large frying pan over medium-high heat. Add onions and 1/2 tsp. salt. Cook, stirring occasionally, until onions are soft, about 5 minutes. Add apples and stir to coat. Reduce heat to medium and cook, stirring often, until onions are medium brown, about 30 minutes. Stir in pepper and salt to taste. Set aside and let cool, about 10 minutes.

Preheat oven to 375°. Unwrap puff pastry sheet. Cut sheet into 16 squares, then halve those squares diagonally to make 32 triangles. Arrange them, not touching, on a baking sheet.

Place a spoonful of cooled onion-apple mixture on each triangle. Top with a sprinkle of shredded cheese and minced thyme. Bake until puffed and golden, 15 to 20 minutes. Serve hot.

Note: Nutritional analysis is per triangle. Yield: Makes 32 hors d'oeuvres. CALORIES 72 (60% from fat); FAT 4.8g (sat 1.6g); CHOLESTEROL 6mg; CARBOHYDRATE 5.9g; SODIUM 77mg; PROTEIN 1.4g; FIBER 0.5g

Holiday Blondies

2008-12-14T19:50:00.000-08:00

With a hint of sweet chocolate, crunch from walnuts and chewiness from cranberries, these have everything! Perfect for the holidays, looking festive in silver or red and green cupcake tins. They're also really airy and not at all heavy like blondie bars.

2/3 cup sweetened flaked coconut
2/3 cup semisweet chocolate chips
2/3 cup chopped walnuts (about 2 1/2 ounces)
2/3 cup dried cranberries (or cherries)
1 2/3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon coarse salt
9 tablespoons (1 1/8 sticks) unsalted butter, softened
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract

Preheat oven to 350. Line a standard 12-cup muffin tin with paper liners; set aside. Stir together coconut, chocolate, walnuts, and cranberries in a medium bowl; set aside.

Whisk together flour, baking powder, and salt in a medium bowl; set aside.

Put butter and sugar in the bowl of an electric mixer and mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; mix until combined. Reduce speed to low. Add flour mixture, and mix, scraping down sides of bowl, until well combined. Mix in 1 cup coconut mixture.

Divide batter among muffin cups, filling each about three-quarters full. Sprinkle remaining coconut mixture over tops. Bake blondies until a toothpick comes out with a few crumbs but is not wet, about 25 minutes. Blondies can be stored in an airtight container at room temperature up to 2 days. Makes 1 dozen.

Pumpkin Chocolate Tart

2008-11-08T12:06:00.000-08:00

Along with the Hazelnut Chocolate Tart, I made this for the first time to test at a party. This is basically a choco-tized pumpkin pie. I made the crust from scratch and wasn't impressed by it, so below I'm suggesting a store bought chocolate cookie pie crust. Not only will it save time, but less to clean up!

1 can (15 ounces) pumpkin puree
3/4 cup firmly packed light-brown sugar
8 ounces creme fraiche
3 large eggs
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground cloves
2 ounces semisweet chocolate
Chocolate Cookie Crust (from the baking aisle)

Preheat oven to 350 degrees.

In a medium bowl, whisk together pumpkin puree, brown sugar, creme fraiche, eggs, cinnamon, ginger, nutmeg, salt, and cloves until smooth. Pour filling into prepared crust. Bake until filling is set, about 40 minutes.

Transfer to a wire rack, and let cool at least 30 minutes. Melt chocolate in microwave, stirring every 30 seconds. Dip a spoon in melted chocolate, then drizzle chocolate over tart, forming decorative stripes. Refrigerate until well set, at least 1 hour and up to 1 day.

Pumpkin Dip

2008-11-06T09:50:00.001-08:00

3/4 cup (6 ounces) low-fat cream cheese
1/2 cup packed brown sugar
1/2 cup canned pumpkin
2 teaspoons maple syrup
1/2 teaspoon ground cinnamon
24 apple slices

Place first 3 ingredients in a medium bowl, and beat with a mixer at medium speed until well blended. Add syrup and cinnamon, and beat until smooth. Cover and chill 30 minutes. Serve with apples.

Yield: 12 servings (serving size: 2 tablespoons dip and 2 apple slices) CALORIES 107 (27% from fat); FAT 3.2g (sat 2g,mono 0.9g,poly 0.1g); IRON 1mg; CHOLESTEROL 10mg; CALCIUM 35mg; CARBOHYDRATE 18.3g; SODIUM 87mg; PROTEIN 2g; FIBER 1.4g

Green Beans with Toasted Walnuts and Breadcrumbs

2008-11-06T09:35:00.000-08:00

This is so delicious, especially as a leftover!

1 cup sliced shallots
2 pounds green beans, trimmed
Cooking spray
2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup bread crumbs
1/4 cup (1 ounce) freshly grated Parmigiano cheese
3 tablespoons chopped walnuts, toasted
1 teaspoon grated lemon rind

Preheat oven to 425°.

Place shallots and beans in a small roasting pan coated with cooking spray. Drizzle with 1 tablespoon oil; toss. Sprinkle mixture evenly with salt and sugar; toss to combine. Bake at 425° for 20 minutes or until beans are crisp-tender. Transfer mixture to a serving bowl.

Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add breadcrumbs to pan; cook 3 minutes or until golden, stirring frequently. Remove from heat; stir in the cheese and remaining ingredients. Add breadcrumb mixture to beans; toss to combine. Yield: 8 servings (serving size: about 1 cup)

CALORIES 159 (35% from fat); FAT 6.1g (sat 1.3g,mono 3g,poly 1.6g); IRON 1.7mg; CHOLESTEROL 2.6mg; CALCIUM 106mg; CARBOHYDRATE 23.6g; SODIUM 277mg; PROTEIN 6.3g; FIBER 5g

Death by Caramel bars

2008-11-06T09:26:00.000-08:00

Tracey just made these and I thought they were delicious! When I mentioned the dessert to my mom, she said she'd try with Heath bar over Snickers. They are super sweet and the oats add a really yummy texture!

3 cups firmly packed light brown sugar
2 cups unsalted butter, melted
3 large eggs, lightly beaten
1 tablespoon vanilla extract
4 cups all-purpose flour
1 cup uncooked regular oats
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 chopped Snickers bars
1 (14-oz.) can dulce de leche (with other Mexican ingredients or on the baking aisle)

Combine first 4 ingredients in a large bowl; stir well. Combine flour, oats, baking powder, baking soda, and salt. Add to butter mixture, stirring just until blended. Fold in chopped snickers.

Spoon batter into a greased aluminum foil-lined 13" x 9" pan coated with cooking spray, allowing foil to extend over ends of pan. (Pan will be very full.) Spoon dollops of dulce de leche over batter; swirl slightly into batter with a knife.

Bake at 325° for 1 hour and 5 minutes. Remove to a wire rack, and cool completely. (This may take several hours.) Use foil to lift uncut brownies out of pan. Peel foil away from sides of uncut brownies, and cut into bars. Yield: 2 dozen

Pancetta Crisps with Goat Cheese and Pear

2008-11-05T19:38:00.002-08:00

I love goat cheese, pancetta and fruit! This is a lighter idea similar to the pizzettes recipe I have listed (with goat cheese, proscuitto and carmelized onions). I can't wait to test these out! Mmmm...sweet and salty.

24 thin slices pancetta (about 3/4 lb.)

2 Bartlett pear

8 oz goat cheese, crumbled

Freshly cracked pepper

Honey

Arrange pancetta slices in a single layer on an aluminum foil-lined baking sheet. Bake at 450° for 8 to 10 minutes or until golden. Transfer to a paper towel-lined wire rack using a spatula. Let stand 10 minutes or until crisp.

Core pear with an apple corer in order to keep nice, round slices of the pear. Cut pear crosswise into 12 thin rings. Arrange on a serving platter. Top evenly with pancetta and goat cheese; sprinkle with pepper. Drizzle with honey just before serving!! makes 6

Vanilla Buttermilk Pound Cakes

2008-11-04T18:34:00.000-08:00

You can also prepare these cakes in two (8 x 4–inch) loaf pans. Bake at 350 for one hour or until done.

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla extract
3 large eggs
1 1/3 cups low-fat buttermilk

Preheat oven to 350. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients (through salt); stir with a whisk. Place sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and buttermilk to sugar mixture, beginning and ending with flour mixture.

Spoon batter into 5 (5 3/4 x 3 3/4–inch) loaf pans coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on a wire rack. Remove from pans. Cool completely on a wire rack. Yield: 5 loaves, 6 servings per loaf (serving size: 1 slice)

CALORIES 144 (32% from fat); FAT 5.1g (sat 3.1g,mono 1.4g,poly 0.2g); IRON 0.7mg; CHOLESTEROL 34mg; CALCIUM 25mg; CARBOHYDRATE 22.3g; SODIUM 95mg; PROTEIN 2.2g; FIBER 0.3g

Fig Walnut Sticky Bun

2008-11-04T18:30:00.000-08:00

How can this be light? It's from Cooking Light magazine, and that's all I need to hear

2 tbsp sugar
1 package dry yeast (2 1/4 tsp)
2/3 cup warm water
5 tbsp butter, melted and divided
1 3/4 cups all-purpose flour
1/4 tsp salt
1/4 tsp ground nutmeg
3/4 cup packed brown sugar, divided
2 tbsp dark corn syrup
2 tbsp 1% low-fat milk
1/2 cup finely chopped dried Black Mission figs
1/4 cup chopped walnuts
1 1/2 tsp ground cinnamon

Dissolve granulated sugar and yeast in 2/3 cup warm water in a small bowl; let mixture stand 5 minutes. Stir in 3 tablespoons melted butter.

Lightly spoon flour into dry measuring cups; level with a knife. Combine 1 1/2 cups flour, salt, and nutmeg in a large bowl, stirring with a whisk. Add yeast mixture to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 4 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, 1 hour or until doubled in size.

Combine 1/2 cup brown sugar, syrup, and milk in a small saucepan; bring mixture to a boil. Remove pan from heat; stir in figs. Sprinkle walnuts evenly into a 13 x 9–inch baking pan coated with cooking spray; spoon fig mixture evenly over nuts in bottom of pan.Combine remaining 1/4 cup brown sugar and cinnamon in a small bowl; set aside.

Preheat oven to 375°.

Punch dough down; let rest 5 minutes. Roll dough into a 12 x 10–inch rectangle on a lightly floured surface. Brush remaining 2 tablespoons butter over dough, leaving a 1-inch border. Sprinkle dough with cinnamon mixture. Roll up rectangle tightly, starting with long edge, pressing firmly to eliminate air pockets; pinch seam to seal (do not seal ends). Cut into 12 (1-inch-wide) slices. Place slices, cut side up, into pan. (Slices do not fill pan but will once dough rises.) Cover pan with a damp towel; let rise in a warm place, 15 minutes or until doubled in size.

Bake at 375° for 15 minutes or until buns are lightly browned. Cool buns in pan on a wire rack for 5 minutes. Place a serving platter upside down on top of pan; invert buns onto platter. Serve warm. Yield: 12 servings (serving size: 1 bun)

CALORIES 211 (28% from fat); FAT 6.5g (sat 3.2g,mono 1.5g,poly 1.4g); IRON 1.6mg; CHOLESTEROL 13mg; CALCIUM 37mg; CARBOHYDRATE 36.7g; SODIUM 96mg; PROTEIN 2.8g; FIBER 1.7g

Arugula Salad with Goat Cheese, Bacon, and Balsamic-Fig Dressing

2008-11-04T17:30:00.000-08:00

Dressing:
3 tbsp balsamic vinegar
3 dried Black Mission figs, chopped
3 tbsp water
2 tbsp chicken broth
2 tbsp olive oil
1 1/2 tsp honey
1/2 tsp minced shallots
1/4 tsp chopped fresh thyme

Salad:
8 cups trimmed arugula (about 4 ounces)
1/4 cup thinly sliced red onion
1/4 tsp freshly ground black pepper
1/8 tsp salt
3 bacon slices, cooked and crumbled
2 tbsp crumbled goat cheese

Dressing: combine balsamic vinegar and figs in a small saucepan over medium-high heat; bring to a boil. Cover, remove from heat, and let stand 15 minutes. Combine vinegar mixture, 3 tablespoons water, and next 5 ingredients (through thyme) in a blender; process until smooth.

Salad: place 1 1/3 cups arugula on each of 6 plates. Divide onion evenly among plates. Drizzle about 3 tablespoons dressing over each serving; sprinkle evenly with pepper and salt. Sprinkle evenly with bacon. Top each serving with 1 tsp goat cheese. Yield: 6 servings

CALORIES 91 (45% from fat); FAT 4.5g (sat 1.3g,mono 2.4g,poly 0.6g); IRON 0.9mg; CHOLESTEROL 5mg; CALCIUM 88mg; CARBOHYDRATE 10.9g; SODIUM 147mg; PROTEIN 3g; FIBER 1.7g

White Chicken Chili with Aged Cheddar

2008-11-03T16:45:00.000-08:00

Compliments of Tracey! I made some minor adjustments and really like this untraditional chili

2 teaspoon olive oil
2 onions, peeled and diced
2 tablespoon minced jalapeno chili
2 diced green chiles
1 yellow bell pepper
1 1/2 teaspoons ground cumin
1 can (15 oz) cream-style corn
2 cups milk
2 cans (15 oz) navy beans (or any white beans), rinsed and drained
2 cups shredded cooked chicken
1/2 cup chicken broth
Salt and pepper
1 to 1 1/2 cups shredded aged Cheddar Cheese (3 to 4 1/2 oz)

In a large pan, combine oil, onions, and peppers (yellow bell, jalapeno, and green). Stir often over high heat until onions are limp, 4 minutes. Add cumin, corn, broth, milk, and beans. Bring to a boil; reduce heat, cover, and simmer, stirring occasionally, to blend flavors, about 10 minutes. Stir in chicken. Season with salt and pepper. Stir in the aged cheddar and serve immediately.

Makes 4 servings

Pumpkin Muffins

2008-11-03T16:43:00.000-08:00

3/4 cup vegetable oil, plus more for pan
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
2 tsp baking powder
1 tbsp pumpkin pie spice
1/2 tsp baking soda
2 cups pumpkin puree
1 cup plain low-fat yogurt
3 large eggs
1 cup sugar, plus 2 tablespoons more for sprinkling
1 1/2 cups coarsely chopped walnuts

Preheat oven to 350 degrees. Brush 12 jumbo muffin tins (each with a 1-cup capacity) with oil; set aside.

In a medium bowl, whisk flours, baking powder, pumpkin pie spice, and baking soda; set aside.

In a large bowl, whisk oil, pumpkin puree, yogurt, eggs, and 1 cup sugar to combine; add 1 cup walnuts and reserved dry ingredients. Mix just until moistened.

Divide evenly and spoon batter into muffin tins; sprinkle tops with remaining walnuts and sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, 35 to 40 minutes. Cool 5 minutes in pan. Makes 12 muffins.

Per serving: 426 calories; 25 g fat; 45 g carbs; 4 g fiber; 9 g protein

Pumpkin-Swirl Brownie Bread

2008-11-03T16:41:00.001-08:00

I just tried this recipe and it's very tasty...not completely a brownie but also not a bread, it's somewhere in between the two. This satisfied my pumpkin chocolate obsession for the day. A nice surprise from what I expected, it was nice for breakfast with tea

8 tablespoons (1 stick) unsalted butter

8 ounces milk chocolate, chopped
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 tsp salt
1 3/4 cups sugar
1/8 tsp cayenne pepper
4 large eggs
1 tablespoon pure vanilla extract
1 1/4 cups pumpkin
1/4 cup vegetable oil
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped hazelnuts (or other nuts)

Preheat oven to 350 degrees. Spray a 9-inch square baking pan. Line bottom of pan with parchment paper; spray lining.

Melt chocolate and butter in the microwave in 30 second increments, stirring in between.

Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside. Put sugar, eggs, and vanilla in the bowl; beat until fluffy, 3 to 5 minutes. Beat in flour mixture.

Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to pan, smoothing top with a spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don't set.

With a small spatula or knife, swirl the two batters to create a marbled effect. Sprinkle with nuts. Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.

Artichokes Gratinata

2008-11-02T20:40:00.001-08:00

This was tested as a side on Christmas Day. Alongside my mom's cooking, it passed the test! Really flavorful and juicy.

3 tablespoons olive oil
1 garlic clove, minced
1 pound frozen artichoke hearts, thawed
2 tablespoons chopped fresh parsley leaves
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes
1/2 cup chicken broth
1/4 cup Marsala wine
2 tablespoons butter
1/3 cup plain bread crumbs
1/3 cup grated Parmesan

Preheat the oven to 450 degrees F.

Warm the olive oil in a skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish. Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.

Pizza Pockets with Sausage, Arugula and Cheese

2008-11-02T20:36:00.000-08:00

1 tablespoon olive oil
8 ounces spicy Italian sausage
1 cup tightly-packed arugula
4 ounces cream cheese, room temperature
1/3 cup grated Parmesan, plus 1/4 cup
salt & pepper
1 store-bought pizza dough (Trader Joe's is awesome)
All-purpose flour, for rolling out pizza dough
1 egg, beaten (for egg wash)
1 1/2 cups marinara sauce

Heat the olive oil over medium-high heat in a medium skillet. Add the sausage and cook until crumbled and golden, about 5 minutes. Add the arugula and cook until wilted. Turn off the heat and let cool about 10 minutes. Add the cream cheese, 1/3 cup Parmesan, salt, and pepper and stir to combine. Set aside.

Preheat the oven to 400 degrees. Roll out the pizza dough on a lightly floured surface to a thin 20 x 12-inch rectangle. Cut the rectangle in half lengthwise. The cut each half into 8 equal rectangles.

Spoon topping onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the rectangle with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges. Place the pizza pockets onto a parchment paper-lined baking sheet. Brush the top of each pizza pocket with egg wash. Sprinkle with the remaining Parmesan. Bake until golden, about 15 to 17 minutes.

Meanwhile, heat the marinara sauce over low heat in a medium saucepan. Serve the hot pizza pockets with the sauce for dipping. Makes about 16 pockets - serves 4-6

Chicken with Mustard Mascarpone Marsala Sauce

2008-11-02T20:31:00.000-08:00

To lighten the dish, use egg noodles. The original recipes calls for fettuccine; I'd try that as an option to make this a heartier meal. This is a creamy twist on the classic marsala sauce

1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
Salt and freshly ground black pepper
2 tablespoons olive oil
5 tablespoons butter, divided
3/4 cup chopped onion
1 pound cremini mushrooms, sliced
2 tablespoons minced garlic
1 cup dry Marsala wine
1 cup (8 ounces) mascarpone cheese
2 tablespoons Dijon mustard
2 tablespoons chopped fresh Italian parsley leaves
12 ounces dried fettuccine

Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.

While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Season the sauce, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add macaroni and cook until al dente. Drain. Toss with 3 tablespoons of butter and season, to taste, with salt and pepper. Spoon the chicken mixture over top.

Chocolate Hazelnut Tart

2008-11-02T19:47:00.000-08:00

I just tried this for a comfort food dinner party and adjusted a bit from the original recipe. I prefer a graham cracker crust over pie, and changed up the chocolate a bit.

1/2 cup sugar
2 tablespoons all-purpose flour
3 eggs, beaten
1 cup peeled, chopped, and toasted hazelnuts
4 ounces bittersweet chocolate chips (about 1 cup)

4 ounces milk chocolate chips
1/2 cup corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1 store bought graham cracker crust

Preheat the oven to 325 degrees F. In a large bowl, mix together the sugar and the flour. Add the eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla, and salt. Stir well. Pour the mixture into the pie crust. Bake for 1 hour. Cool the tart for at least 30 minutes before serving.

Nutella Cookies!

2008-11-02T18:58:00.000-08:00

I had some really fun Halloween sprinkles I wanted to use so I baked these cookies and brought to the office for Halloween. I baked longer than originally instructed and the cookies were crispy and a huge crowd pleaser. Next time I’ll bake a bit less for a chewier texture.

1 3/4 cup all-purpose flour
1 teaspoon baking soda 1/2 teaspoon salt
1/2 cup Nutella
1/2 cup butter, softened (1 stick)
1/2 cup sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup orange sprinkles, or orange sugar

Preheat the oven to 375 degrees F. In a medium bowl, combine flour, baking soda, and salt.

In another medium bowl, place the chocolate hazelnut spread, butter, and both sugars. Using a hand mixer, cream the ingredients together, about 3 minutes. Add the egg and vanilla and blend until incorporated. Stir in the dry ingredients, just until incorporated. Shape the cookie dough into walnut-sized balls. Rolls the balls in the orange sprinkles or orange sugar, pressing to adhere. Place on cookie sheet about 4 inches apart.

Bake for 11 minutes for chewy cookies. They will be very airy and will need to cool on the sheet before removing. For crispier cookies, bake another 3 minutes and cool on rack. Yield 40-50 cookies!

Hot and Sour Soup with Shrimp

2008-10-20T10:48:00.000-07:00

4 cups chicken broth
1/2 cup sliced shitake mushrooms
1 tbsp low-sodium soy sauce
1 (8-ounce) can sliced bamboo shoots, drained
2 1/2 tbsp lemon juice
1 teaspoon pepper
1 1/2 pounds medium shrimp, peeled and deveined
8 ounces reduced-fat firm tofu, drained and cut into 1-inch cubes
1 tablespoon cornstarch
2 tablespoons water
1 large egg white, beaten
1/4 teaspoon chili oil
2 tablespoons chopped green onions

Combine first 4 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Add juice, pepper, shrimp, and tofu to pan; bring to a boil. Cook 2 minutes or until shrimp are almost done. Combine cornstarch and water in a small bowl, stirring until smooth. Add cornstarch mixture to pan; cook 1 minute, stirring constantly with a whisk. Slowly drizzle egg white into pan, stirring constantly. Remove from heat; stir in chili oil and onions. 4 servings (serving size: 1 3/4 cups)

Lentil Soup or Skillet

2008-10-15T14:27:00.000-07:00

2 tablespoons olive oil

2 medium onion, chopped

3 carrots, peeled and chopped

3 celery stalks, chopped

3 garlic cloves, chopped

Salt and freshly ground black pepper

1 (14 1/2-ounce) can diced tomatoes

1 pound lentils (approximately 1 1/4 cups)

12 cups low-salt chicken broth

1 cup shredded Parmesan

Heat the oil in a large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and sauté until all the vegetables are tender, about 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes. Sprinkle with the Parmesan.

Another alternative is to follow instructions as above, but use less broth and serve as a skillet. A tasty addition is sprinkling crumbled bacon bits on top

Gooey Butter Bars

2008-10-15T09:20:00.000-07:00

1 stick butter

1 egg

1 pkg. yellow cake mix

1 tsp. vanilla

8 oz. cream cheese
2 eggs

2 c. powdered sugar

Nuts if desired

Mix butter, egg and cake. Pat into bottom of 9 x 13 inch pan. Mix cream cheese, eggs, powdered sugar and vanilla. Pour onto cake mixture in pan. Bake in preheated oven at 350 degrees for 30-35 minutes. When done, dust with powdered sugar and cut into bars when cooled. This recipe will not seem done, it will jiggle in the center but remove as is, it's the characteristic that makes the bars gooey!

Magic Bars

2008-10-15T09:19:00.000-07:00

Thank you Liz for this awesome and simple recipe. Best to make 2 batches if more than 12 people, as they go really fast!

Use half a box of graham crackers to make crumbs, mix with one stick of melted butter in bottom of 9 x 13 cake pan. When mixed, pat them down into pan evenly, then coat that layer with 1 can of sweetened condensed milk, top with one bag of chocolate chips, then cover in coconut and lightly pat. Bake at 350 until coconut starts to brown lightly (about 25 min)

Beef Stew - Slowcooker Style

2008-10-10T10:58:00.000-07:00

3 pounds stew beef or chuck, cut into bite sizes and trimmed of fat

Beef broth (or water and bouillon cubes)

All-purpose flour
2 medium onions, cut into 1-inch chunks
1 pound small white or red potatoes (about 6), halved if large
1 pound carrots, bite-sized

1 pound celery, bite-sized

6 garlic cloves, smashed

1 tbsp worchestershire sauce (optional)

Coarse salt and ground pepper

Coat beef with flour, salt and pepper. Add all ingredients, beef broth last and cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours). Serves 6

Eggplant Rollatini

2008-10-10T10:03:00.000-07:00

Eggplant is one of my favorite things to eat! This pic shows the skin on, but I always peel mine.

3 medium-sized eggplants (about 4 pounds total)
Sea salt and freshly ground black pepper
Vegetable spray
32 ounces ricotta cheese
2 large eggs, lightly beaten
1/2 cup shredded mozzarella
8 tablespoons grated Parmesan
3 tablespoons toasted pine nuts (optional)
20 basil leaves, chopped
Extra-virgin olive oil, for drizzling
2 cups fresh tomato sauce, see my Marinara sauce

Preheat the grill pan and preheat the oven to 375 degrees F.

Place a rack over a large baking sheet. Cut the eggplants lengthwise, into 1/2-inch thick slices. Arrange eggplant slices onto rack. Sprinkle with sea salt to help remove excess moisture and any bitterness from the eggplants. Set aside for about 10 to 15 minutes. Brush or rinse off the salt from the eggplants and pat dry with a towel. Spray hot grill pan with a generous amount of veggie spray and then place eggplant slices on the grill until lightly browned on each side and tender, about 4 minutes per side. Remove slices from the grill pan and allow to cool.

In a large bowl, beat eggs until lightly scrambled. Mix the ricotta in with the egg. Add mozzarella, 3 tablespoons of Parmesan cheese and toasted pine nuts and gently combine. Fold in basil just to combine. Do not overmix.

Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini into a greased (with olive oil) 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant. Evenly distribute the tomato sauce on top of the eggplant rollatini. Season with salt and pepper. Sprinkle with remaining 5 tablespoons of Parmesan cheese and bake for 15 minutes. When cooked, drizzle the top with extra-virgin olive oil.

Shrimp Florentine

2008-10-01T18:41:00.000-07:00

I love shrimp, it's always so quick and easy

1 lb jumbo shrimp

2 16 ounce bags of fresh spinach
2 egg
1 1/2 cups flour
1 16 ounce can chicken broth
1/4 cup lemon juice
1 1/4 cup dry white wine
1/2 cup olive oil
3 tbsp butter
1/4 tsp parsley, salt and pepper

In a small bowl, beat 2 eggs. Place flour in another small bowl. In a large skillet, warm olive oil and butter on medium heat.

Dip cleaned shrimp in egg, then flour. Fry until lightly browned on both sides, then set aside.

In a large skillet, add remaining ingredients. Simmer for about 5 mins, reduce heat to low and add shrimp back to cook for 10 mins. To thicken juice, add 1 tbsp butter and 2 tbsp flour gradually and blend well in the pan. Place spinach on dishes and pour shrimp mix over.

Veggie Lasagne

2008-10-01T18:21:00.000-07:00

1 zucchini (diced)

1 16 ounce bag fresh spinach

1 bunch broccoli (chopped)

1 small onion (diced)

5 large tomatoes (peeled, seeded, chopped)

1 clove garlic (minced)

1/2 16 ounce can black olives (diced)

1 egg

2 lb container Ricotta cheese

12 ounce bag Mozzarella cheese

1/2 cup Parmesan cheese

1/2 cup olive oil

1/8 tsp of each: salt, pepper, oregano, basil

1 box lasagna noodles

Heat oven to 350 degrees. In a sauce pan, bring 5 cups of water to boil. Add spinach and boil for 10 mins. Drain and set aside.

In a large skillet heat oil over low/medium heat. Add zucchini, broccoli, onion, garlic, tomatoes and olives, and saute for approx 10 mins. Remove from heat and add spinach and seasonings to veggie mix.

In a large bowl, mix egg, ricotta, mozzarella and Parmesan. In a large sauce pan, bring 3 quarts of water to a boil and cook lasagna noodles, drain and run under cold water until cooled. In a large pyrex dish, ladle some sauce to bottom of pan. Layer noodles, then layer mix of veggies, mix of cheeses, then lasagne noodles. Should yield 2 or 3 layers. Cover and bake for 45-50 mins. Allow to cool for about 15 mins before serving.

Pesto Sauce

2008-10-01T18:16:00.000-07:00

I prefer this with 1/2 spinach and 1/2 basil, to lighten the flavor.

4 garlic cloves (minced)

2 cups fresh basil leaves (chopped)

2/3 cup Pine nuts

1 1/2 cups Parmesan cheese

1 1/2 cups olive oil

Place garlic, basil, parsley, pine nuts and Parm in a blender. Blend at medium speed for approximately 2 minutes. Continue blending on a low speed, while adding oil slowly until smooth. The consistency will be somewhat pasty. Since the sauce is not heated, serve over hot pasta.

Pasta e Fagioli (Macaroni & Beans)

2008-10-01T18:00:00.000-07:00

tomato sauce

pepperoni, diced up into bite sizes
1 15-ounce can cannellini beans (white kidney beans), rinsed, drained
Salt and pepper
8 ounces ditalini pasta (small tubes)
Grated Parmesan

Cook pasta, add beans, pepperoni and tomato sauce, cook until heated through, about 5 minutes. Season with parmesan. So easy and delicious!

Italian Wedding Soup

2008-10-01T17:48:00.000-07:00

1 bunch escarole (chopped)

1 cup carrots (chopped)

2 49 ounce cans chicken broth

1 49 ounce can water

1/2 lb ground beef

1 egg (slightly beaten)

1/2 cup Italian bread crumbs

1/4 cup Parmesan cheese

salt and pepper to taste

1/4 cup Parmesan cheese to garnish

In a large sauce pan, bring chicken broth and water to a boil. Add escarole and carrots, and reduce heat to medium. Allow to simmer approx. 15 mins. Mix ground beef, egg, bread crumbs, 1/4 cup Parm and salt and pepper until blended. For into small meatballs and throw into the soup. Allow to simmer for 20-25 minutes. Serve with crusty Italian bread and remaining Parm.

Snickerdoodle Cookies

2008-09-28T19:23:00.000-07:00

1 1/2 cups white sugar
1 cup butter, softened
1 teaspoon vanilla extract
2 eggs
2 3/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons white sugar
3 teaspoons ground cinnamon

Preheat oven to 400 degrees.

In medium bowl, combine 1 1/2 cups white sugar, butter, vanilla and eggs. Mix well.

In a separate, large bowl, sift flour, cream of tartar, baking soda and salt. Slowly add dry mixture to large bowl.

Combine 2 tablespoons sugar and 2 teaspoons cinnamon on a large plate. Shape dough into 1 inch balls. Roll dough in sugar/cinnamon mixture and place 2 inches apart on parchment lined baking sheets. Press the dough down slightly. Bake 8-10 minutes or until set. Immediately remove from cookie sheets.

Spaghetti Pie

2008-09-28T14:53:00.000-07:00

Pasta Crust
salt
4 oz vermicelli, broken into 2-inch pieces
1 garlic clove, minced
2 tbsp unsalted butter
1 cup Parmesan cheese
1 large egg, beaten
1 tbsp minced fresh basil

Filling
2 tsp veggie oil
1 small onion, chopped fine
1/2 lb 90% lean ground beef
1 (15 oz) can tomato paste
1 tsp sugar
1 tbsp minced fresh basil
salt and pepper
1 cup whole milk ricotta cheese
1 large egg
1 tsp dried oregano
1 1/2 c shredded whole milk mozzarella cheese

For the crust: Adjust oven rack to lowest position and heat oven to 350. Bring 2 quarts water to boil, add salt, vermicelli and cook until al dente. Drain.

Combine cooked vermicelli, garlic, butter, Parm, egg and basil in medium bowl. Press mixture into deep 10-inch pie plate. Bake until crust has set, 15-20 mins. Cool while making the filling.

For the filling: Heat oil in large skillet over medium heat until simmering. Add onion and cook until softened, about 4 mins. Add beef and cook until lightly browned, 6-8 mins. Drain off any excess fat. Stir in tomato sauce, paste, and sugar and simmer until thickened, about 3 mins. Stir in basil and season with s&p.

Stir ricotta, egg, and oregano in a small bowl. Spread ricotta mixture over pasta crust. Top with meat sauce and sprinkle with mozz. Bake until golden brown on top, about 25 mins. Cool 15 mins. Slice into wedges and serve.

Reese's Peanut Butter Cookies

2008-09-28T14:37:00.000-07:00

1/2 cup creamy peanut butter
4 tablespoons unsalted butter, room temperature
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup granulated sugar, for rolling dough
36 mini peanut butter cups, chilled and unwrapped

Preheat oven to 350 degrees. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add eggs and vanilla, and beat until incorporated.
In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in two batches.
Scoop off dough by the tablespoon; roll into balls. Place granulated sugar on a plate; roll balls in sugar, coating completely. Place 2 inches apart on a nonstick insulated baking sheet.
Bake until cookies begin to puff up slightly, about 7 minutes. Remove from oven. Press one peanut butter cup in center of each cookie. Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 6 minutes more. Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely. Makes 36.

Crispy Roasted Garlic Potatoes

2008-09-28T13:07:00.000-07:00

2 lbs large red potatoes, each cut into 8 wedges
1 tbsp cornstarch
1/2 tsp garlic powder
salt and pepper
3 tbsp veggie oil
1 tbsp unsalted, softened butter
1 large garlic clove, minced
1 tsp minced fresh parsley
1/8 tsp grated lemon zest

Adjust oven rack to upper-middle position, placed baking sheet in 450 oven. Toss potatoes, cornstarch, garlic powder, 3/4 tsp salt, and 1/4 tsp pepper in large bowl. Remove heated baking sheet, add oil to coat evenly. Place potatoes, cut side down, on baking sheet. Roast until brown around edges, about 30 mins.

While potatoes roast, mix butter, garlic, parsley and zest in medium bowl. Remove sheet from oven and using a metal spatula, turn potatoes skin side down. Roast until potatoes are crisp and deep golden brown, 10-15 mins. Transfer potatoes to bowl with butter and toss until evenly coated. Season with s&p and serves. Yields 4

Pasta Primavera

2008-09-28T12:49:00.000-07:00

2 tbsp unsalted butter
1 small onion, chopped fine
8 oz white mushrooms, quartered
salt and pepper
2 garlic cloves, minced
1 (14.5 oz) can diced tomatoes, drained
1 cup heavy cream
12 oz egg-enriched dried fettuccine
1 lb asparagus, spears cut into 1 inch pieces
1 medium zucchini, cut into 1/2 inch dices
1 cup frozen peas
1/2 cup grated Parmesan, plus extra for serving
1 1/2 tbsp lemon juice
1/4 cup thinly sliced basil

Bring 4 quarts water to boil. Meanwhile, melt butter in large skillet over medium heat until foaming. Add onion, mushrooms, 1/2 tsp salt, & 1/2 tsp pepper and cook until soft and browned, about 8 mins. Add garlic and cook until fragrant, about 1 min. Stir in tomatoes and cream, increase heat to high, bring to boil, and remove pan from heat.

As sauce cooks, add 2 tbsp s&p to boiling water and cook until just beginning to soften, about 6 mins. Add asparagus to pot and cool for 1 min. Add zucchini and cook for 2 mins. Add peas and cook until pasta is al dente, about 1 minute.

Drain pasta and veggies and return to pot. Toss in cream sauce, cheese, lemon juice, and basil and season with s&p. Serve with grated parm. Serves 4

Open-Faced Antipasto Melts

2008-09-28T12:28:00.000-07:00

3 tbsp olive oil
1 tbsp black olive tapenade
4 (1/2 inch thick) slices from large crusty peasant loaf
16 slices Genoa salami
8 slices capicola
4 very thin slices red onion
4 slices mozzarella
4 slices provolone
2 cups baby spinach
1 tbsp balsamic vinegar

Position over rack 6 inches from broiler and heat broiler. Mix 2 tbsp oil and tapenade in small bowl and spread mix onto tops of bread slices. Place bread on baking sheet and broil until lightly toasted, about 2 mins.

Remove from oven and layer each slice bread with 2 slices salami, 2 slices capicola, 2 more slices salami, 1 slice red onion, 1 slice mozz, and 1 slice provolone. Broil until cheese is melted and beginning to brown, about 2 mins.

Toss spinach, remaining 1 tbsp oil, and vinegar together in medium bowl. Divide spinach evenly on top of each sandwich and serve. 4 servings