Welcome to my kitchen!

Corn Chowder

2009-11-15T20:22:00.002-06:00

From Paula Deen Celebrates!

2 Tbsp butter

1 C chopped yellow onion

1/2 C chopped celery

2 baking potatoes, peeled and diced

4 C chicken broth

4 ears white or yellow corn on the cob

1/2 C half-and-half

1/2 tsp salt

1/4 tsp pepper

1 10.75oz can cream of celery soup

1/4 C chopped red bell pepper

In a heavy-bottomed 4qt stockpot, melt the butter over medium heat. Add the onion, celery, and potatoes and saute for about 2 minutes. Add the broth and boil the vegetables over medium-high heat for about 15 minutes, until the potatoes are very soft.

Meanwhile, cut the corn from the cob with a sharp knife; place each corn cob in the middle of a large bowl to catch the kernels and juice.

Add the corn to the soup and cook for 5 minutes more. Add the half-and-half, salt, pepper and the cream of celery soup. Stir well to combine. Simmer until hot Serve immediately. Garnish with the bell pepper.

Chicken Pot Pies

2009-11-15T14:51:00.004-06:00

This came from a friend of a friend and I'm trying it out tonight! I edited it for readability :)

2 - 8 oz lowfat cream cheese packages – room temperature

1 minced onion

2 cups of leftover cooked chicken, cubed

Steamed vegetables (peas, carrots, corn, broccoli)

2 pkg refrigerated crescent rolls

2 Tbsp melted butter

1/4 C Italian bread crumbs

Mix together the cream cheese, onions, chicken and steamed vegetables.

Use two cresents to make a rectangle. Pinch the "center line" and roll thinner. Spoon about 1/2 cup of cream cheese mix in the middle and pull the corners of the rectangle over the top to close the pocket. Brush the top with melted butter and top with bread crumbs. Bake @ 375 for about 15-20 minutes or until golden brown

Edamame Hummus

2009-08-05T17:40:00.001-05:00

um...YUM!

http://www.foodnetwork.com/recipes/ellie-krieger/edamame-hummus-recipe/index.html

Raspberry Buttermilk Cake

2009-08-05T08:29:00.002-05:00

I made this one with frozen strawberries, and it was SO good!

http://smittenkitchen.com/2009/05/raspberry-buttermilk-cake/

Queso

2009-08-05T08:21:00.001-05:00

I'm just going to link to the site I found this on, because it's a really well-written recipe:

http://homesicktexan.blogspot.com/2008/04/more-natural-chile-con-queso.html

Gazpacho

2009-07-19T22:33:00.000-05:00

From: Anne Burrell, Secrets of a Restaurant Chef

8 slices white bread, crusts removed, bread broken into big chunks
2 pounds tomatoes, seeded
1 English cucumber, peeled
1 large white onion
1 green bell pepper, seeds and pith removed
2 garlic cloves, smashed
Kosher salt
High quality extra-virgin olive oil
2 to 3 tablespoons sherry vinegar
1/2 cup to 1 cup tomato juice, if needed

Soak the bread, in a medium bowl of water to soften, about 15 to 20 minutes. Squeeze out the excess water and place in a large bowl. Coarsely chop the tomatoes, 2/3 of the cucumber, 1/2 the onion, and 1/2 the pepper and add to the bread. Add the garlic, season with salt, and drizzle with olive oil. Mix to combine and let sit for about 20 to 30 minutes to allow the flavors to marry and to let the salt pull some moisture out of the tomatoes.

Meanwhile, for the garnish, dice the remaining cucumber, onion and green pepper into perfect 1/4-inch dice and reserve.

Working in batches, puree the tomato/bread mixture in a blender with the vinegar. Blend in tomato juice to loosen the mixture, if needed. Remove soup to a large bowl and stir in about 1/2 cup of high quality olive oil. Taste for salt and add more, if needed.

Chill. Serve cold garnished with the diced cucumber, pepper and onion. Drizzle with a little more olive oil, if desired.

Chicken Parmigiana and Pasta

2009-07-15T21:02:00.002-05:00

From Every Day with Rachael Ray August 2009

8oz whole wheat penne pasta

Four 5oz skinless, boneless chicken breast halves

Salt and pepper

1 Tbsp EVOO

2 cloves garlic, finely chopped

1/3 C dry red wine

One 28oz can chopped tomatoes

4oz fresh mozzarella cheese, thinly sliced

1/3 C grated parmesan cheese

1/3 C finely chopped flat-leaf parsley

In a large pot of boiling, salted water, cook the pasta until al dente, 8-10 minutes; drain.

Meanwhile, season the chicken with salt and pepper. In a large skillet, heat the olive oil over medium heat. Add the chicken and cook, turning once, until browned, about 8 minutes; transfer to a plate.

In the same skillet, cook the garlic over medium heat until golden, about 1 minute. Add the wine, bring to a boil and cook for 1 minute. Stir in the tomatoes and simmer until thickened, 8-10 minutes. Return the chicken and any juices to the skillet, turning to coat. Top each piece of chicken with some of the mozzarella and 1 teaspoon parmesan, cover and cook until the cheese is melted, about 2 minutes; transfer to a platter.

Add the pasta and parsley to the skillet, toss and season with salt. Sprinkle with the remaining parmesan and serve alongside the chicken.

Chicken Cordon Bleu Nuggets

2009-05-18T18:50:00.002-05:00

From Every Day with Rachael Ray March 2009

Cooking Spray

2 large eggs

1 C breadcrumbs

1 tsp dried thyme

1/2 C flour

Salt and pepper

6 deli slices ham, cut lengthwise into 4 strips each

6 deli slices swiss cheese, cut lengthwise into 4 strips each

1 large skinless, boneless chicken breast, cut into 24 chunks

Preheat the oven to 350°. Spray 2 baking sheets with cooking spray. In a bowl, beat the eggs with a splash of water. On a plate, combine the breadcrumbs and thyme. On another plate, combine the flour with a pinch each of salt and pepper. Lay 12 ham strips on a work surface. Top each with a cheese strip. Place a chicken chunk toward the end of each strip and roll up to enclose the chicken.

Working with 1 chicken nugget at a time, lightly coat with the flour, then the egg, then the breadcrumbs. Transfer seam side down to the prepared baking sheets. Lightly spray the nuggets with cooking spray and bake until crisp, about 20 minutes.

Spaghettini Carbonara Tartlets

2009-05-18T18:49:00.001-05:00

From Every Day with Rachael Ray March 2009

1/2 lb spaghettini

2 1/4" slices pancetta, cut into cubes

3/4 C grated parmesan cheese

Salt and pepper

3 large eggs

1/2 C heavy cream

Preheat the oven to 375°. Lightly grease 2 muffin pans. In a pot of boiling, salted water, cook the spaghettini until al dente; drain and return to the pot.
Meanwhile, in a medium skillet, cook the pancetta over medium-low heat until the fat is rendered, about 7 minutes. Using a slotted spoon, transfer the pancetta to a small bowl. Pour the pancetta fat into the drained spaghettini and toss together with 1/2 cup cheese and 1 teaspoon pepper. Swirl a small forkful of spaghettini into each muffin cup until about one-third full.
In a medium bowl, beat the eggs. Stir in the heavy cream and season with salt. Add about 1 tablespoon egg mixture to each muffin cup. Sprinkle the remaining 1/4 cup cheese and the pancetta on top. Bake until lightly golden around the edges, about 20 minutes.

Parmesan Icebox Crackers

2009-05-18T18:48:00.001-05:00

From Every Day with Rachael Ray March 2009

1 C flour

3/4 tsp salt

1/2 tsp cayenne pepper

1/2 tsp ground sage

4 Tbsp butter, chilled and cut into cubes

1 C shredded parmesan

1/4 C heavy cream

1. Using a food processor, pulse the flour, salt, cayenne and sage until combined. Pulse in the butter until just incorporated. Pulse in the cheese and, with the machine running, add the cream and process until the dough forms a ball, about 10 seconds.
2. Turn out the dough onto a 12-inch-long sheet of plastic wrap and shape into a 4-inch-long log; roll up and twist both plastic wrap ends to enclose. Refrigerate for at least 2 hours or up to 3 days.
3. Preheat the oven to 325°. Slice the cheese log into 1/4-inch-thick slices and place 2 inches apart on a parchment-paper-lined baking sheet. Bake until golden-brown, 20 to 25 minutes. Transfer to a rack to cool.

Fajita Nachos

2009-05-18T18:47:00.001-05:00

From Every Day with Rachael Ray March 2009

2 Tbsp EVOO

1 lb ground sirloin or chicken

1 red bell pepper, seeded and chopped

1 red onion, chopped

3-4 cloves garlic, chopped

2 Tbsp chopped fresh thyme

1 Tbsp ground cumin

1 Tbsp ground coriander

Salt and pepper

3/4 C beer

One 9oz bag flax seed tortilla chips or whole grain tortilla chips

2 C shredded monterey jack cheese

2 jalapenos, thinly sliced

2 ripe plum tomatoes, cut into small cubes

1/3 C cilantro or flat-leaf parsley leaves (a generous handful)

2 lime wedges

1. In a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the ground meat and cook, stirring, until browned, about 10 minutes. Add the bell pepper, onion, garlic, thyme, cumin and coriander; season with salt and pepper. Cook until tender, about 5 minutes. Pour in the beer and cook, scraping any browned bits from the bottom of the pan.
2. Preheat the broiler. Arrange the chips on an ovenproof platter. Cover the chips with the meat, cheese and jalapeños and broil until the cheese is melted. Top the nachos with the tomatoes and cilantro; squeeze the lime wedges over the nachos.

Roasted Garlic and Spinach White Pizza

2009-05-18T18:46:00.001-05:00

From Every Day with Rachael Ray March 2009

12 cloves garlic, unpeeled

4 tsp EVOO

1 Tbsp cornmeal

12oz refrigerated pizza dough

2 slices bacon, cut into 1" pieces

One 10oz pkg frozen spinach, thawed and squeezed dry

Salt and pepper

1 C ricotta cheese

3/4 C shredded mozzarella cheese

1. Preheat the oven to 325°. Place the garlic on a sheet of foil; drizzle with 1 teaspoon olive oil and 1 tablespoon water. Seal and bake until soft, about 30 minutes; let cool slightly. Squeeze the garlic cloves from their skins into a small bowl; add 2 teaspoons olive oil and mash into a paste.
2. Meanwhile, grease a baking sheet with the remaining 1 teaspoon olive oil; dust with the cornmeal. Stretch the pizza dough into a large rectangle and transfer to the prepared baking sheet. Let the dough rest for 10 minutes; stretch again to almost fill the pan.
3. Position a rack in the lower third of the oven and preheat to 425°. In a medium skillet, cook the bacon over medium heat, stirring often, for 5 minutes; drain and transfer to a plate. Add the spinach to the skillet and cook over low heat until warmed through; season with salt and pepper.
4. Brush the pizza dough with the garlic paste. Top with the spinach and dollops of ricotta. Sprinkle with the bacon and mozzarella. Bake for 15 minutes, lower the temperature to 400° and bake until the cheese is brown and bubbling, about 10 minutes.

Cheese-Stuffed Hot Dogs

2009-05-18T18:45:00.002-05:00

From Every Day with Rachael Ray March 2009

4 franks

2 Tbsp grill seasoning

2 deli slices sharp cheddar cheese, cut into 1/2" strips

2 Tbsp EVOO

2 small onions, sliced 1/4" thick

2 Tbsp brown sugar

1 tsp finely chopped chipotle in adobo sauce, plus 1 tsp adobo sauce

Salt

2 Tbsp butter, melted

4 hot dog buns

1. Preheat the broiler. Make a slit lengthwise down each frank, being careful not to cut all the way through. Place the grill seasoning and franks in a plastic bag; shake to coat. Place the franks on a baking sheet and stuff each with 2 or 3 strips of cheese.
2. In a large skillet, heat the olive oil over medium-low heat. Add the onions and cook until softened and golden, 12 to 15 minutes. Add the brown sugar, chipotle, adobo sauce and 1/2 teaspoon salt and cook, stirring, until the sugar dissolves, about 2 minutes.
3. Butter the insides of the buns and place face up on the baking sheet with the franks. Broil until the cheese melts and the buns are toasted, 3 to 5 minutes. Assemble the hot dogs and top with the caramelized onions.

Mac N Goat Cheese

2009-05-18T18:44:00.001-05:00

From Every Day with Rachael Ray April 2009

3/4 pound macaroni pasta

1/4 C EVOO

2 cloves garlic, chopped

1 pint cherry tomatoes, halved

One 9oz bag spinach

Salt and pepper

6oz goat cheese, broken into chunks

3/4 C chopped walnuts, toasted

1. In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1/4 cup cooking water, and return to the pot.
2. Meanwhile, in a medium skillet, heat the olive oil over medium heat. Add the garlic and cook until golden, about 4 minutes. Stir in the tomatoes, spinach and the reserved pasta water and cook until heated through, about 4 minutes. Season with salt and pepper. Stir into the pasta along with the goat cheese. Transfer to a serving dish and sprinkle the walnuts on top.

Marsala Chicken and Mushroom Casserole

2009-05-18T18:40:00.002-05:00

From Every Day with Rachael Ray April 2009

2 Tbsp butter

10oz sliced mushrooms

1 1/2 Tbsp flour

1/2 C marsala wine or white wine

1/2 C heavy cream

2 Tbsp chopped flat-leaf parsley

Salt and pepper

1 C long-grain rice

2 packed cups coarsely chopped rotisserie chicken

2 Tbsp grated parmesan cheese

1. Preheat the oven to 350°. In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups water, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper.
2. In a greased 9-inch-by-13-inch casserole, spread the rice in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover snugly with foil and bake until bubbly, about 35 minutes. Discard the foil, sprinkle the parmesan on top and bake for 5 minutes more.

Apple Danish Pies

2009-05-06T12:59:00.002-05:00

From Taste of Home Cooking for 2 Winter 2008

1/3 C sugar

1 Tbsp plus 1 tsp cornstarch

1/2 tsp ground cinnamon

1/8 tsp ground nutmeg

2 C chopped peeled tart apples

1/4 C unsweetened apple juice

1 tube (4oz) refrigerated crescent rolls

1 pkg (3oz) cream cheese, softened

2 Tbsp confectioners' sugar

1/2 tsp vanilla extract

Glaze:

1/4 C confectioners' sugar

2 tsp 2% milk

In a small saucepan, combine the sugar, cornstarch, cinnamon and nutmeg. Add apples and juice; toss to coat. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.

Separate crescent dough into four triangles. On a lightly floured surface, roll two triangles into 5" circles. Place each into an 8oz ramekin, pressing dough onto the bottom and 1/2 inch up the sides.

In a small mixing bowl, beat cream cheese, confectioners' sugar and vanilla. Spread over dough in ramekins. Top with apple mixture. Roll out remaining crescent dough into 4" circles; place over filling. Cut slits in top.

Bake at 375 for 20-25 minutes or until filling is bubbly and topping is golden brown. Combine glaze ingredients; drizzle over pies. Serve warm.

Gorgonzola Pasta with Walnuts - meals for 2

2009-05-06T12:38:00.002-05:00

From Taste of Home Cooking for 2 Spring 2009

4oz uncooked spaghetti

1 large sweet onion, thinly sliced

2 Tbsp olive oil

1 garlic clove,minced

1 C (4oz) crumbled Gorgonzola cheese

2Tbsp balsamic vinegar

1/4 tsp salt

1 Tbsp chopped walnuts, toasted

Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook onions in oil over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently. Add garlic; cook 2 minutes longer. Remove from the heat.

Drain spaghetti; add to the skillet. Stir in the cheese, vinegar and salt. Sprinkle with walnuts.

Baked Orange Chicken - meals for 2

2009-05-06T12:22:00.003-05:00

From Taste of Home Cooking for 2 Spring 2009

1/2 C orange juice

1 Tbsp reduced-sodium soy sauce

2 boneless skinless chicken breast halves

2 Tbsp orange marmalade

In a small bowl, combine orange juice and soy sauce. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade.

Drain and discard marinade. Place chicken and reserved marinade in an 8" square baking dish coated with cooking spray. Spoon marmalade over chicken. Bake, uncovered, at 350 for 25-30 minutes or until chicken juices run clear.

Pork Chop Supper - meals for 2

2009-05-06T12:10:00.002-05:00

From Taste of Home Healthy Cooking August/September 2008

2 boneless pork loin chops (5oz each)

1 tsp canola oil

1 medium sweet potato, peeled and cut into 1/4" slices

1 small onion, sliced

1 small tart apple, peeled and sliced

1 tsp brown sugar

1/2 tsp ground cinnamon

1/4 tsp salt

1/4 tsp ground nutmeg

1/4 tsp pepper

1 can (8oz) sauerkraut, undrained

In a small nonstick skillet, brown chops in oil. Meanwhile, place the sweet potato, onion and apple slices in a 1 1/2 quart slow cooker. Combine the brown sugar, cinnamon, salt, nutmeg and pepper; sprinkle over apple.Top with pork chops and sauerkraut. Cover and cook on low 3-3.5 hours or until meat juices run clear.

Makeover Hash Brown Soup

2009-05-06T12:05:00.002-05:00

From Taste of Home Healthy Cooking August/September 2008

2 green onions, chopped

2 tsp canola oil

1 pkg (28oz) frozen O'brien hash brown potatoes, thawed

2 C 2% milk

1 can (10.75oz) reduced fat/reduced sodium cream of chicken soup

6 turkey bacon strips, diced and cooked

1/2 C shredded cheddar cheese

In a small skillet, saute onions in oil until tender. In a 5qt slow cooker, combine the potatoes, milk, soup and onion mixture. Cover and cook on low for 6-7 hours or until heated through. Top each serving with 2 tablespoons bacon and 1 tablespoon cheese.

Mock Apple Butter

2009-05-04T13:09:00.002-05:00

From Taste of Home Fall 2008

2 C unsweetened applesauce

1/4 C sugar

1/2 tsp ground cinnamon

1/4 tsp ground allspice

1/8 tsp ground ginger

1/8 tsp ground cloves

In a small saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minute, stirring often. Store in an airtight container in the refrigerator.

Hearty Pizza Casserole - meals for 2

2009-05-04T12:57:00.003-05:00

From Taste of Home Fall 2008

1 C uncooked elbow macaroni

1/2 lb lean ground beef

5 small fresh mushrooms, halved

1/3 C chopped onion

1 can (8oz) tomato sauce

1 (3.5oz) package pepperoni slices

2 Tbsp sliced ripe olives

1 tsp sugar

3/4 tsp Italian seasoning

1/4 tsp pepper

1/4 C shredded cheddar cheese

1/4 C shredded mozzarella

Cook macaroni according to package directions. Meanwhile, in a large skillet, cook beef, mushrooms, and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, pepperoni, olives, sugar, Italian seasoning and pepper.

Drain macaroni; add to meat mixture. Transfer to a 1 1/2 quart baking dish coated with cooking spray. Sprinkle with cheeses. Bake uncovered at 350 for 20-25 minutes or until heated through.

Italian Pasta Sauce

2009-05-04T12:18:00.002-05:00

From Taste of Home Fall 2008

3 hot Italian sausage links (4oz each), cut into 1/2" slices

1 lb lean ground beef

1 small onion, finely chopped

2 garlic cloves, minced

2 cans (15oz each) tomato sauce

1 can (14.5oz) stewed tomatoes

1 2/3 C crushed tomatoes in puree

1 can (6oz) tomato paste

1 1/2 tsp sugar

1/8 tsp pepper

2 Tbsp minced fresh parsley

1 1/2 tsp minced fresh oregano or 1/2 tsp dried

Hot cooked pasta

In a large skillet, cook sausage over medium heat until meat is no longer pink; drain.

Meanwhile, in a Dutch oven over medium heat, cook the beef, onion and garlic until meat is no longer pink; drain. Add the tomato sauce, stewed tomatoes, crushed tomatoes, tomato paste, sugar and pepper. Stir in sausage.

Bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally. Stir in parsley and oregano. Serve desired amount with pasta. Cool remaining sauce; transfer to freezer container. Freeze up to 3 months.

Barley Chili - meals for 2

2009-05-04T12:14:00.003-05:00

From Taste of Home Fall 2008

1/2lb lean ground beef

1 small onion, chopped

2 Tbsp all-purpose flour

4 C water

1/3 C medium pearl barley

1/2 C tomato sauce

1 1/2 tsp beef bouillon granules

1 tsp chili powder

3/4 tsp ground cumin

1/4 tsp salt

1/4 tsp dried oregano

In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in flour. Add the remaining ingredients; bring to a boil. Reduce heat, simmer, uncovered, for 1 hour or until barley is tender.

Chicken with Southwestern Salsa

2009-05-03T21:06:00.003-05:00

From Cooking Light Magazine Jan/Feb 2009

Serve with a mixed green salad. For the dressing, combine 1/4 cup fresh lime juice, 1 tablespoon sugar, 2 tablespoons EVOO, 1/4 teaspoon salt, and 1/4 teaspoon cumin in a large bowl, stirring with a whisk. Add 6 cupstorn romaine lettuce, 1/2 cup thinly sliced red onion, and 1/4 cup diced avocado; toss gently to combine.

1 Tbsp canola oil, divided

1 tsp ground cumin, divided

3/4 tsp ground coriander, divided

1/2 tsp salt

1/4 tsp black pepper

1/8 tsp ground red pepper

4 skinless, boneless chicken breast halves

1/2 C chopped onion

1 tsp minced garlic

1/3 C chopped plum tomato

1/4 C chopped fresh cilantro

2 Tbsp lime juice

1 (15oz) can black beans, rinsed and drained

1 (8 3/4oz) can no-salt-added whole kernel corn, drained

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Combine 1/2 teaspoon cumin, 1/2 teaspoon coriander, salt, black pepper, and red pepper; sprinkle mixture evenly over chicken. Add chicken to pan; cook 7 minutes on each side or until done.

While chicken cooks, heat the remaining 1 teaspoon oil in a smallskillet over medium-high heat. Add onion to pan; saute 1 minute. Add garlic to pan; saute 30 seconds. Transfer onion mixture to a large bowl; add remaining 1/2 teaspoon cumin, remaining 1/4 teaspoon coriander, tomato, and remaining ingredients to onion mixture, tossing well. Serve with chicken.

Sweet Potato-Pecan Burgers with Caramelized Onions

2009-05-03T20:44:00.002-05:00

From Cooking Light Magazine Jan/Feb 2009

Onions:

1 tsp canola oil

3 C sliced onion

2 Tbsp balsamic vinegar

1 tsp sugar

1/8 tsp salt

Burgers:

2 1/2 C cubed, peeled, sweet potato

Cooking spray

2 1/2C chopped onion

3 garlic cloves

1 C regular oats

1 1/2tsp ground cumin

3/4 tsp salt

1/4 tsp pepper

1/2 C chopped pecans, toasted

1 Tbsp canola oil, divided

6 boston lettuce leaves

6 100% whole wheat or whole-grain buns

6 Tbsp chili sauce

To prepare onions, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add sliced onion to pan;saute 12 minutes or until browned, stirring occasionally. Stir in vinegar, sugar, and 1/8 tsp salt; cook 30 seconds or until vinegar is absorbed. Remove onion mixture from pan;keep warm. Wipe pan dry with a paper towel.

To prepare burgers, place potato in a large saucepan; cover with water. Bring to a boil. Reduce heat,and simmer 15 minutes or until tender; drain.

Heat large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chopped onion and garlic to pan; saute 5 minutes or until tender.

Place potato, chopped onion mixture,oats, cumin, 3/4 teaspoon salt, and pepper in a food processor; process until smooth. Place potato mixture in a large bowl; stir in nuts. Divide potato mixture into 6 equal portions, shaping each into a 1/2" thick patty.

Wipe pan dry with a paper towel. Heat 1 1/2 teaspoons oil in pan over medium-high heat. Add 3 patties to pan; cook 4 minutes or until browned. Carefully turn patties over; cook 3 minutes or until browned. Remove from pan; keep warm. Repeat procedure with remaining 1 1/2 teaspoons oil and 3 patties. Place lettuce leaves and patties on bottom halves of bun; top each patty with 1 tablespoon chili sauce, about 3 tablespoons onion, and top halves of buns.

Italian Flag Chicken

2009-04-10T13:32:00.001-05:00

From Rachael Ray

5 to 6 leaves basil
1/4 cup (about a handful) flat-leaf parsley leaves
2 tablespoons pine nuts, toasted
1 block soft garlic and herb cheese, such as Boursin
1/2 cup (about 2 handfuls) grated Parmigiano Reggiano cheese, divided
2 tablespoons EVOO – Extra Virgin Olive Oil, for drizzling (eyeball it)
Salt and ground black pepper
4 boneless, skinless chicken breasts
2 large tomatoes, thinly sliced

Preheat oven to 450ºF.

In the bowl of a food processor, combine the basil, parsley, pine nuts, soft cheese, 1/4 cup Parmigiano Reggiano (about a handful), some salt and pepper. Process into a smooth paste. Reserve.

Butterfly each of the chicken breasts and pound them out lightly in a plastic bag with a dash of water using a skillet or meat mallet. Season both sides of the chicken and divide the herb-cheese mixture between the four breasts, placing a scoop on one half of each breast. Fold the flap over to enclose the cheese mixture.

Transfer the chicken pockets to a baking sheet and shingle 3 slices of tomato over each breast. Season with some salt and pepper, drizzle with about 2 tablespoons EVOO and sprinkle with the remaining Parmigiano Reggiano (about a handful).
Bake the chicken pockets until cooked through and light golden brown, 20-25 minutes. Serve with Garlic and Cheese Orzo alongside.

Garlic & Cheese Orzo

2009-04-10T13:31:00.000-05:00

From Rachael Ray

Salt
1/2 pound orzo
4 tablespoons butter
3 to 4 cloves garlic, finely chopped or grated
1/4 cup grated Parmigiano Reggiano cheese
1/4 cup (about a handful) chopped flat-leaf parsley
Ground black pepper

Fill a large pot with water and place over high heat to boil the pasta. When the water reaches a bubble, season it with salt and drop the pasta. Cook to al dente according to package directions then drain and reserve.

When the pasta is ready, place a large skillet over medium heat with the butter. Add the garlic to the pan and cook until aromatic and tender, about 1 minute. Add the cooked pasta, Parmigiano Reggiano and parsley to the pan, season with pepper and toss to thoroughly combine. Serve warm alongside Pesto-Presto Italian Flag Chicken.

7 Layer Casserole

2009-04-10T13:29:00.001-05:00

From Rachael Ray

1 package corn tortillas or any color corn chips
2 tablespoons vegetable oil or cooking spray
1 box elbow macaroni
1 tablespoon EVOO – Extra Virgin Olive Oil
2 pounds ground beef
1 medium onion, finely chopped
6 cloves garlic, grated, divided
4 jalapeño peppers, finely chopped, divided
2 tablespoons chili powder
1 tablespoon coriander
1 tablespoon cumin
3 tablespoons tomato paste
1 bottle of beer
3 tablespoons butter
3 tablespoons flour
2 1/2 cups milk
1 14.5-ounce can chopped tomatoes with chilies, drained
3 cups shredded yellow cheddar cheese, divided
2 cans vegetarian spicy refried beans
5 to 6 plum tomatoes, seeded and diced
1 small red onion, finely chopped
1/4 cup cilantro, chopped
Salt
2 limes, zest of 1 and juice of 2
2 avocados
1 cup sour cream
Juice of 1 lemon
Hot sauce to taste
1/2 head iceberg lettuce, shredded
1/2 cup chopped olives with pimientos
1 bunch scallions, chopped

Preheat oven to 400˚F.
If using corn tortillas, cut them into thin strips about 1/2 inch thick, and place them onto a baking sheet. Toss them with some vegetable oil or spray with cooking spray and season them with salt and ground pepper. Pop them into the oven and cook until crispy and golden, about 15 minutes.
Bring a large pot of water up to a boil over high heat. Salt the water then add the noodles and cook to package instructions.
Place a large skillet over medium high heat with a tablespoon EVOO. Brown the meat, then add in the onion, 4 cloves grated garlic and 2 jalapeños, and cook until tender.

Season the meat and veggies with chili powder, coriander, cumin and tomato paste. Let the meat mixture cook for a minute or two with the spices, then add the beer and let that cook down for about 4-5 minutes. Reserve.

While the meat is cooking, make the cheese sauce: In a saucepot over medium heat, melt the butter. Add the flour and give it a stir to combine with the butter. Cook for a minute or so then whisk in the milk. Cook until thickened.
Drain the can of tomatoes with chilies and add them to the thickened milk mixture. Fold in 2 1/2 cups cheese and the reserved noodles. Season with salt and pepper, and reserve.
In another saucepot, heat up the can of refried beans with a little bit of water.

To build the casserole, spread the beef mixture out in the bottom of a casserole dish. Top with the refried beans and finish it off with the mac and cheeses and the remaining cheese. Pop the casserole into the oven and bake until golden brown, about 15-20 minutes.
While the casserole is baking, make the salsa: Mix the plum tomatoes, remaining jalapeño peppers, red onion and cilantro in a small bowl. Season with salt, lime zest and juice, and reserve.
For the guacamole sour cream, scoop the flesh of the avocados into the bowl of a food processor and add the sour cream, lemon juice, remaining 2 cloves grated garlic and hot sauce. Process until creamy.

Once the casserole comes out of the oven, top it with the crispy corn strips and shredded iceberg lettuce. Top with the salsa, then the guacamole sour cream and finally the chopped olives with pimientos and scallions.

Ricotta Pie Calzone

2009-04-10T13:28:00.001-05:00

From Rachael Ray

1 cup ricotta cheese
2 eggs, divided
1 clove garlic, grated or finely chopped
1/4 cup grated Parmigiano Reggiano
1/4 cup mozzarella, cut into small dice
2 tablespoons parsley, chopped
1/4 cup prosciutto, finely diced
1/4 cup salami, finely chopped
Salt and ground black pepper
1 cup all-purpose flour, for dusting
1 ball pizza dough, at room temperature
1 tablespoon confectioner’s sugar

Preheat oven to 400˚F.

In a large bowl, mix the ricotta with 1 egg yolk, garlic, Parmigiano, mozzarella, parsley, prosciutto, salami, salt and ground black pepper.
Dust a clean work surface with some flour. Divide the pizza dough into 6 balls. Roll out each dough ball to about 6 inches in diameter. Divide the filling among each, leaving a 1/2-inch rim around the edge.

In a small bowl, whisk up the remaining egg with a little bit of water. Using a pastry brush, brush the rim of each filled dough circle then fold in half to form a half moon shape. Pinch the sides gently to secure the filling inside the calzone.

Place the calzones onto a baking sheet. Add the confectioner’s sugar to the remaining egg wash and brush the top of each. Cut three slits into the top of each. Bake for 20 minutes, until golden brown. Serve with a green salad alongside.

Italian-Style Chicken and Rice

2009-04-10T13:26:00.000-05:00

From Rachael Ray

8 bone-in, skin-on chicken thighs
1/4 cup EVOO - Extra Virgin Olive Oil
1/4 pound pancetta, finely diced
1/2 cup orzo
1/4 pound cremini mushrooms, diced
1 medium carrot, finely diced
1 small onion, finely diced (about 1/3 to 1/2 cup)
2 cloves garlic, finely chopped or grated
2 tablespoons rosemary, finely chopped
2 tablespoons tomato paste
1 cup white wine
2 1/2 cups chicken stock
1 cup long grain white rice
1/4 cup parsley, chopped for garnish
1 block Parmigiano Reggiano, for shaving
1 medium carrot, finely diced

In a large skillet with a lid or Dutch oven, heat 1/4 cup EVOO. Add the chicken thighs to the hot pan and brown on both sides, about 2 minutes per side. Remove them to a plate and reserve.

Add the pancetta and cook until crispy, about 2 minutes, then add the orzo and cook until brown and toasted. Add the mushrooms, carrot, onion and garlic, and cook about 5 minutes to soften. Add the rosemary and tomato paste, cook 1 minute, then add the white wine to deglaze the pan, scraping up all the little brown bits off the bottom of the pan.

Stir in the chicken stock and rice. Add the chicken back into the pot, cover and reduce the heat to low. Simmer about 15-18 minutes, until rice is just tender. Top with parsley and shaved Parmigiano Reggiano.

Posole Mexican Lasagna

2009-04-10T13:24:00.000-05:00

From Rachael Ray

2 tablespoons extra-virgin olive oil
2 pounds ground pork
1 tablespoon ground cumin
1 tablespoon ground coriander
Salt and freshly ground black pepper
1 (15-ounce) can hominy
1 large red onion, chopped
4 cloves garlic, grated or chopped
2 jalapeno or serrano peppers, chopped
12 large tomatillos (14 to 16 if small), peeled and coarsely chopped
A handful cilantro or parsley leaves
3 avocados
2 limes
2 tablespoons honey
1 package large flour tortillas
1 pound pepper Jack cheese, shredded
Sour cream, to pass at table

Place rack in oven in middle of oven and heat broiler or place oven on 400 degrees F.
Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a skillet over medium-high heat. Add pork and crumble up as it browns. While pork browns, season the meat with cumin, coriander and salt and pepper. Once browned evenly, stir in hominy and reduce heat to simmer.
While meat cooks heat 1 tablespoon olive oil in a sauce pot, add onions, garlic and peppers, season with salt and pepper and saute until softened 5 to 6 minutes. Place tomatillos and cilantro or parsley in food processor and process until almost smooth. Pour into onion and garlic mixture and simmer to mellow, 5 to 6 minutes more. Replace the processor bowl. Pit and scoop the avocado flesh into the processor, add the lime zest and juice. Add the honey, puree until smooth and season with a little salt. Stir the avocado mixture into the green sauce and remove from heat.
Char all of the tortillas over an open flame or in dry hot skillet.
In a baking dish layer sauce, tortilla, meat, cheese, tortilla, sauce, meat, cheese, etc. End with a layer of tortilla, sauce and finally cheese. Place baking dish in the oven and bake for 4 to 5 minutes until bubbly and cheese is brown. Pass sour cream at the table

Tofu Mushroom Scramble On Whole Wheat Tortilla

2009-04-06T11:48:00.003-05:00

From The Best Life Diet Cookbook

Vegetable oil cooking spray
2 Tbsp minced onion
1 C sliced mushrooms
1/2 C firm tofu (with calcium sulfate)
1/8 tsp salt
Black pepper to taste
1 whole wheat tortilla

Heat a heavy-bottomed skillet over medium-high heat.
Coat the skillet with cooking spray. Add the onion and mushrooms and cook 3 minutes. Add the tofu and stir, breaking the tofu up and incorporating it with the onion and mushrooms. Cook until the tofu is slightly browned, about 5 minutes, stirring often. Add the salt and pepper.
Place the tofu mixture on the tortilla. Roll the tortilla, tucking in the ends as you roll. Serve.

Kari's Chicken Bake

2009-03-27T11:12:00.002-05:00

I found a recipe online and altered it to what I had on hand:

1 1/2 pounds skinless, boneless chicken breasts , cut in strips
1 (10.75 ounce) can Campbell's® Condensed Cream of chicken Soup (Regular or 98% Fat Free)
1/3 cup milk
1 tsp Tastefully Simple Onion Onion
1 tsp Tastefully Simple Garlic Garlic
4 oz sliced mushrooms
1/4 cup grated Parmesan cheese
1/4 cup Cheez-It crumbs
2 tablespoons butter

Mix the soup, milk, Garlic Garlic, Onion Onion and mushrooms in a medium bowl
Mix the cheese and bread crumbs with the butter in a food processor.
Place the bread crumb mixture in a 9x13 pan, add the chicken and mix well to coat the chicken. Top with the soup mixture and bake at 400 degrees for 30 minutes or until chicken is cooked through. Top with 1/4 cup shredded cheddar cheese and bake an additional 5 minutes, if desired.

Don't have any Garlic Garlic or Onion Onion? Let me know!

Grilled Tomato Stoup with Prosciutto and Mozzarella Portobellos

2009-03-16T14:07:00.002-05:00

From Rachael Ray

4 large portobello mushrooms, stems discarded
Salt and freshly ground black pepper
2 Tbsp EVOO
1 medium yellow onion, chopped
4 garlic cloves, chopped
1 tsp crushed red pepper flakes
4 sprigs fresh thyme
1 quart chicken stock or broth
8 large plum tomatoes, cut in half lengthwise
1 slice crusty bread, optional
4 slices prosciutto or other good-quality ham
4 slices fresh mozzarella cheese
4 Tbsp store-bought pesto, optional

Preheat the oven to 450. Preheat an outdoor grill or indoor grill pan on high.

Place the portobello mushrooms on a baking sheet. Season both sides with salt and pepper and arrange the mushrooms gill side up. Drizzle with a little EVOO. Put them in the oven and roast for 12 minutes, or until cooked through.
While the mushrooms are roasting, start the soup. Heat a soup pot over medium-high heat with 2 tablespoons EVOO. Add the onion, garlic, red pepper flakes, and thyme sprigs. Cook for 2-3 minutes, then add the chicken stock and bring up to a boil. Reduce heat to medium low and simmer 10 minutes.
Drizzle EVOO over tomatoes and season with salt and pepper. Place on the grill and char on all sides, about 5 minutes. Drizzle the slices of bread wtih EVOO, place on the grill, and cook until well marked on both sides, about 2 minutes. Remove the tomatoes and bread slice from the grill and roughly chop. Add them to a blender with about one fourth of the simmering broth. Puree about 1 minute. Add the tomato-bread puree to the simmering soup and continue to cook 5 minutes.
Once the mushrooms are cooked, top each one with a slice of prosciutto and a slice of mozzarella. Return to the oven to melt the cheese, about 2 minutes.
To serve, ladle into bowls and garnish with about a tablespoon of pesto. Serve the mushrooms alongside.

Fire-Roasted Tomato, Beef, and Chipotle Chili

2009-03-16T13:44:00.002-05:00

From Rachael Ray

4 slices applewood-smoked bacon or black pepper bacon
1 Tbsp vegetable oil
2lb ground sirloin
2 Tbsp grill seasoning
4 garlic cloves, chopped
1 medium to large yellow onion, finely chopped
1 red bell pepper, cored, seeded, and chopped into 1/4" dice
3 Tbsp ground chipotle chili powder or 1/2 small can chipotle chilies in adobo, chopped
6oz beer
28oz can fire-roasted tomatoes
1 8oz brick smoked white Cheddar or chipotle Cheddar, such as Cabot brand, shredded

Heat a medium pot over medium-high heat. Chop the bacon into 1" pieces. Add the vegetable oil to the hot pot with the bacon. Brown the bacon until crisp and reserve on a plate lined with paper towels. To the bacon renderings and oil add the meat and break up with the back of a wooden spoon. Season the meat with grill seasoning. Let the meat brown for 3 minutes, then add the garlic, 3/4 of the onion, bell pepper, and the chipotle powder. The remaining raw chopped onions are for topping the chili.
Cook the meat and onions together 5-6 minutes, then deglaze the pan with the beer. Add the tomatoes next and stir to combine. Simmer the chili over low heat for 10 minutes. Top bowls of chili with cheese, bacon, and finely chopped raw onion.

Gyro Burgers with Greek Salad

2009-03-16T13:42:00.000-05:00

From Rachael Ray

2 pounds ground chicken or ground lamb
2 sprigs fresh oregano, stripped and finely chopped or 1 teaspoon dried oregano
1 tablespoon coriander (a palmful)
1/2 tablespoon ground cumin (half a palmful)
1 teaspoon cayenne pepper or 4 teaspoons hot sauce
2 tablespoons fresh thyme leaves (5-6 sprigs), chopped
2 lemons
3/4 cup flat leaf parsley leaves, 1/4 cup chopped
Salt and pepper
6 tablespoons extra virgin olive oil (EVOO), divided
1 cup plain Greek yogurt
1 small clove garlic, grated with a Microplane or small side of box grater
1 English (seedless) cucumber, 1/4 cup peeled and finely chopped and the remainder cut into bite-size chunks
4 plum tomatoes, lightly seeded and cut into bite-size chunks
8 Greek hot pickled peppers, chopped
1 small green bell pepper, seeded and chopped
1 small red onion, chopped
1/2 cup kalamata olives, pitted and coarsely chopped
1/3-1/2 pound feta, sliced or crumbled
4 crusty rolls, split and lightly toasted
Romaine lettuce leaves
Specialty chips in a Mediterranean flavor

Place meat in a large bowl and add oregano, coriander, cumin, cayenne or hot sauce, thyme, the zest of 1 lemon, about 1/4 cup chopped parsley, salt and pepper. Mix and form four large patties. Use your palm make an indentation in the center of the patties to prevent the dreaded burger bulge when they cook.
Heat two tablespoons EVOO, twice around the pan, in a large nonstick pan over medium-high heat. Cook patties 6-7 minutes on each side.
While burgers cook, mix yogurt with grated garlic and the juice of 1/2 lemon. Place 1/4 cup finely chopped cucumber on a paper towel-lined plate to drain, then add to yogurt. Season the yogurt with salt and stir to combine.
Place chunks of cucumber, tomatoes, hot Greek pickled peppers, bell pepper and red onion in a bowl and add the 1/2 cup remaining parsley leaves. Dress the salad with the juice of 1 1/2 lemons, 1/4 cup EVOO, salt and pepper. Toss salad and arrange the feta on top.
Serve the burgers with yogurt sauce and romaine lettuce on crusty toasted rolls. Pile the salad and chips along side.

Short Ribs of Beef with Zinfandel and Balsamic Vinegar

2009-02-25T20:47:00.002-06:00

From Not Your Mother's Slow Cooker Recipes For Two

Cooker: 3 quart
Cook: LOW 7-8 hours

1 8oz can tomato sauce
2/3 C red wine, preferably Zinfandel
1 large shallot, finely chopped
2 1/2 Tbsp balsamic vinegar
1 Tbsp dijon mustard
4 drops hot sauce, such as Tobasco
1/2 tsp salt
3 lb beef short ribs, cut into serving pieces of 3-4 ribs

Combine the tomato sauce, wine, shallot, vinegar, mustard, hot sauce, and salt in a small bowl and mix until smooth.
Arrange the rib portions in the slow cooker and pour the sauce over them; if you have a round cooker, stack the ribs. Cover and cook on LOW 7-8 hours, until the meat is tender and starts to separate from the bone.
Transfer the ribs to a platter and set aside. Cool the sauce until the fat congeals on the surface, then remove and discard the fat. When ready to serve, return the ribs to the sauce and reheat in a 300 degree oven until hot. Serve immediately.

Merlot Beef Ragout

2009-02-25T20:40:00.002-06:00

From Not Your Mother's Slow Cooker Recipes For Two

Cooker: 1 1/2 to 3 quart
Cook: LOW 7-8 hours, optional to cook on HIGH last 45 minutes

1 3/4lb lean, boneless beef stew meat, chuck or bottom round, trimmed of fat and cut into 1 1/2" chunks
1 tsp salt
1/2 tsp freshly ground black pepper
3 Tbsp olive oil
2 medium-size onions, chopped
1 clove garlic, crushed
1 14.5oz can diced peeled tomatoes, drained
1 C dry red wine, such as Merlot

Sprinkle the cubes of beef with salt and pepper. In a large saute pan over medium-high heat, heat the oil until very hot. Add half of the beef and brown on all sides, 3-4 minutes. Transfer to the slow cooker. Repeat the browning with the remaining beef.
Add the onions to the skillet and brown slightly over medium-high heat; add the garlic and cook just 15 seconds or so, then add the onions and garlic to the crock.
Pour the tomatoes and wine into the saute pan and raise the heat to high. Stir constantly while bringing to a boil, scraping up the browned bits accumulated on the bottom of the pan. Pour into the crock. Cover and cook on LOW 7-8 hours, until the meat is tender.
During the last 45 minutes of cooking, check the consistency. If the juices are too thin for you, increase the heat to HIGH and leave the cover off, letting some of the moisture evaporate. Serve hot with rice.

Tomatillo Pork and Mushrooms

2009-02-25T20:29:00.002-06:00

From Not Your Mother's Slow Cooker Recipes For Two

Cooker: 3 quart
Cook: HIGH 3-3 1/2 hours or LOW 5-6 hours

1 1/4 to 1 1/2lb boneless pork loin or shoulder, cut into 1" pieces
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 Tbsp olive oil
1 medium-size yellow onion, chopped
3/4lb white mushrooms, thickly sliced
1 clove garlic, minced
1 28oz can green enchilada sauce
1 7oz jar salsa verde (tomatillo salsa)
1/4 C chopped fresh cilantro

Season the pork with the salt and pepper. In a large skillet over medium-high heat, heat the oil until very hot. Add the pork and cook until browned on all sides, 3 minutes. Transfer to the slow cooker. Add the onion, mushrooms, garlic, and the two sauces to the crock. Cover and cook on HIGH 3-3 1/2 hours (or LOW 5-6 hours), until the pork is tender enough to eat with a fork. Stir in the cilantro. Serve hot.

Pork Chops with Sauerkraut and New Potatoes

2009-02-25T20:22:00.002-06:00

From Not Your Mother's Slow Cooker Recipes For Two

Cooker: 1 1/2 to 3 quart
Cook: LOW 6-7 hours

1 Tbsp olive oil
2 1" thick boneless center-cut pork chops or shoulder chops
4 red or white new potatoes, thickly sliced
Salt and freshly ground black pepper to taste
Paprika to taste
1 shallot or white boiling onion, minced
1 16oz bag or jar fresh sauerkraut, rinsed and drained
1 Tbsp dry white wine or champagne

In a heavy skillet over high heat, heat the olive oil and quickly sear and brown the pork chops on both sides.
Place the potatoes in the bottom of the slow cooker. Place the pork chops on the bed of potatoes. Sprinle with salt, pepper, paprika, and the shallot. Arrange the sauerkraut over the pork chops, then sprinkle with the wine. Cover and cook on LOW 6-7 hours, until the meat is tender. Serve immediately.

Jesse's Turkey Shiitake Meatloaf

2009-02-25T20:08:00.004-06:00

From Not Your Mother's Slow Cooker Recipes For Two

Cooker: 1 1/2 to 3 quart
Cook: LOW 6-7 hours, or HIGH 3-4 hours

1 1/4lb ground dark turkey meat
2 eggs, beaten
1/2 large yellow onion
1 medium-size carrot, cut into chunks
1/3 C ketchup, plus 1/2 C for glazing
2 tsp Worcestershire sauce
1 Tbsp dried Italian herbs
1 1/2 tsp salt
1/4 tsp freshly ground black pepper
1/3 C fresh bread crumbs
5oz shiitake mushrooms, stems trimmed and coarsely chopped
2 Tbsp chopped fresh Italian parsley

Place the ground turkey and eggs in a large mixing bowl. In a food processor, chop the onion and carrot; add to the meat. Add 1/3 C of the ketchup, the Worcestershire sauce, Italian herbs, salt, pepper, and bread crumbs. Using your hands or a large fork, mix gently but thoroughly, being careful not to compact the meat. Divide the meat in half, shaping one piece into a flat oval (or circle, depending on the shape of your slow cooker) about 8 inches long; sprinkle with the mushrooms and parsley. Then place the rest of the meat mixture on top and pinch the sides to seal the mushrooms inside. Use your hands to shape into a nice flat oval or circle.
Spray the inside of the crock with nonstick cooking spray. Make an aluminum foil "cradle" that will help you easily remove the meatloaf from the cooker when it is done. Tear a sheet of foil that is about 14 inches long. Fold in half lengthwise, then in half again lengthwise to make a strip about 3 inches wide. Place the foil strip into the crock lengthwise. The edges of the foil strip will come up the sides of the crock. Place the meat mixture into the crock, on top of the strip, reshaping as necessary. You can also place the meatloaf on a tiny foil-wrapped trivet that fits in your crock, if you like your meatloaf cooked out of its juices. Spread the remaining 1/2 cup ketchup over the top. Cover and cook on LOW 6-7 hours (or on HIGH 3-4 hours), until an instant-read thermometer inserted into the center of the meatloaf reads 160-165.
To serve, lift the meatloaf onto a cutting board or serving platter, using the foil handles; let stand for 15 minutes before slicing. Slide out and discard the foil strip. Slice the meatloaf and serve hot, or refrigerate and serve cold the next day.

Greek Chicken with Feta

2009-02-25T20:00:00.002-06:00

From Not Your Mother's Slow Cooker Recipes For Two

Cooker: 1 1/2 - 3 quart
Cook: LOW 6-8 hours; cheese added last 15 minutes

One 3oz block feta cheese
1 Tbsp olive oil
2 bone-in chicken legs with thighs skinned
1 medium-size yellow onion, thinly sliced
1 clove garlic, minced
Salt and freshly ground black pepper to taste
1/2 of a 14.5oz can diced tomatoes, undrained
1 Tbsp tomato paste
Pinch of Greek oregano

Place the feta in a bowl with cold water to cover and set aside (this leaches out some of the salt).
Heat the olive oil in a medium-size skillet and brown the chicken on both sides. While the chicken is browning, spray the inside of the crock with nonstick cooking spray and lay the onion and garlic in the bottom. Place the browned chicken on top, sprinkle with salt and pepper, and add the tomatoes in juice, tomato paste, and oregano. Cover and cook on LOW 6-8 hours, until the chicken is tender and cooked through.
Remove the feta from the water, cut in slices, and arrange the slices over the top of the chicken. Cover and cook for 15 minutes to melt the cheese. Serve immediately.

Italian Meat Sauce

2009-02-23T21:27:00.002-06:00

From Not Your Mother's Slow Cooker Recipes for Two

Cooker: 3 quart
Cook: LOW 6-8 hours

2 Tbsp olive oil
2 medium-size yellow onion, diced
1 small carrot, diced
1 stalk celery, diced
1 clove garlic, minced
1 lb lean ground beef or ground turkey
1/2 C dry white wine
Salt and freshly ground black pepper to taste
1 35oz can whole plum tomatoes with basil, undrained
1 6oz can tomato paste

In a large skillet over medium-high heat, heat the oil and cook the onions, carrot, and celery until just beginning to brown, about 10 minutes. Add the garlic and cook for 30 seconds. Transfer the vegetables to the slow cooker.
Add the beef to the skillet and cook until lightly browned, breaking up the clumps with a spoon. Add the wine and cook, allowing the wine to evaporate a bit; season with salt and pepper. Add the beef and wine to the crock. Add the tomatoes and juices, breaking up the tomatoes with the back of a spoon, and the tomato paste. Cover and cook on LOW 6-8 hours.
Serve the sauce ladled from the crock, or cool the sauce to room temperature, store in airtight containers, and refrigerate up to 4 days or freeze up to 1 month.

Mom's Fresh Tomato Basil Sauce

2009-02-23T21:21:00.003-06:00

From Not Your Mother's Slow Cooker Recipes for Two

Cooker: 3 quart
Cook: LOW 3 hours

2 lb ripe plum tomatoew, cored and cut into chunks
5 cloves garlic, crushed
1/4 to 1/3 C extra-virgin olive oil, depending on your mood
Salt and freshly ground black pepper to taste
3-4 Tbsp julienned fresh basil leaves

Place the tomatoes and garlic in the slow cooker. Pour the olive oil on top. Cover and cook on LOW for 3 hours, until the tomatoes have broken down into a sauce (or cook on HIGH first 30 minutes to warm up the machine faster).
Over a large bowl, put the sauce through a food mill fitted with the coarse sieve blade. Season with salt and pepper. Place back in the crock and stir in the basil. (If freezing, leave out basil and add to sauce just before serving). Cover and allow to cook about 15 minutes longer on HIGH. Serve hot. The sauce keeps in an airtight storage container in the refrigerator for up to 3 days, or in the freezer up to 2 months.

Essential Marinara Sauce

2009-02-23T21:15:00.003-06:00

From Not Your Mother's Slow Cooker Recipes for Two

Cooker: 1 1/2 to 3 quart
Cooking: LOW 4-5 hours

3 Tbsp EVOO
1 large shallot, finely chopped
1 38oz can whole plum tomatoes, undrained
3 Tbsp tomato paste
2 Tbsp dry red wine or vodka
1/4 tsp dried mixed Italian herbs or grated zest of 1 orange
Salt and freshly ground black pepper to taste
2 Tbsp unsalted butter or creme fraiche, optional

In a medium-size skillet, heat the olive oil and cook the shallot for 5 minutes to soften. Place the shallot, tomatoes with their juice, tomato paste, wine, and herbs or zest in the slow cooker. Cover and cook on low 4-5 hours.

Season with salt and pepper. Use a handheld immersion blender to puree the sauce, if desired. Swirl in the butter, if a richer sauce is desired, or the creme fraiche, for a creamy sauce. You can keep the sauce in the cook on KEEP WARM for a few hours before serving. The sauce will keep in an airtight container in the refrigerator for up to 3 days, or in the freezer up to 2 months.

Slow Baked Macaroni and Cheese

2009-02-23T21:07:00.003-06:00

From Not Your Mother's Slow Cooker Recipes for Two

Cooker: 3 quart
Cook: HIGH for 30 minutes, LOW 2-2 1/2 hours

1 1/2 C milk
1 12oz can evaporated milk
3 large eggs
1/4 C unsalted butter, melted
1/2 tsp salt
3 C (12oz) shredded Italian fontina cheese
1/2 lb elbow macaroni or mini penne tubes, parcooked and drained
Freshly ground black pepper to taste
1/2 C grated Parmesan cheese

Spray the bottom and sides of the inside of a slow cooker with nonstick vegetable spray or grease with olive oil. Combine the milk, evaporated milk, eggs, butter, and salt in the slow cooker and whisk until smooth, by hand or using an immersion blender. Add the fontina cheese and macaroni, then grind plenty of black pepper over all; gently stir with a rubber spatula to coat evenly. Sprinkle the Parmesan cheese on top. Cover and cook on HIGH for 30 minutes.
Reduce the temperature to LOW and cook for 2-2 1/2 hours, until the custard is set in the center and the pasta is tender. The macaroni and cheese may sit in the cooker on the KEEP WARM setting for 30 minutes before serving.

Slow Cooker Turkey Chili Mac

2009-02-23T20:56:00.002-06:00

From Not Your Mother's Slow Cooker Recipes for Two

Cooker: 3 quart
Cook: Low 5-5 1/2 hours; pasta, corn, and olives added after 4 hours

1 Tbsp EVOO
1 small yellow onion, finely chopped
1 clove garlic, minced
1 lb ground dark turkey
1 14.5oz can diced tomatoes, drained
2 1/2 tsp chili powder
1/2 tsp ancho chile powder
Pinch of ground cumin
Pinch of crumbled dried marjoram
1/2 tsp salt
1/2 lb elbow macaroni, baby shells, or mini penne tubes, parcooked and drained
1/2 C frozen baby white corn, thawed
1 2oz can sliced black olives, drained
1-2 C grated cheddar cheese
1/4 C choped fresh cilantro for serving

Spray the inside of the crock with nonstick cooking spray or grease with olive oil. In a medium-size skillet, heat the oil over mdium-high heat and cook the onions and garlic until soft. Stir in the ground turkey and cook until the turkey is cooked through, stirring occasionally to break it up. Drain the fat and place the mixture in the slow cooker.
Add the tomatoes, chili powder, ancho chile powder, cumin, marjoram and salt to the crock; stir to combine. Cover and cook on LOW for 4 hours.
Stir the cooked pasta, corn, and olives into the chili. Cover and cook on LOW for another 1-1 1/2 hours. Top with the cheese to let it melt, and serve out of the crock. Sprinkle each bowl of chili with cilantro.

Old-Fashioned Beef and Mushroom Chili with Chipotle

2009-02-23T20:48:00.003-06:00

From Not Your Mother's Slow Cooker Recipes for Two

Use: 3 quart crock
Cook: Low 7-9 hours

3 Tbsp EVOO
1 small yellow onion, chopped
1 stalk celery, chopped
6 ounces shitake mushrooms, sliced
1/2 lb lean ground beef
1 Tbsp chili powder, or to taste
1 15.5oz can crushed tomatoes in puree
2 Tbsp beer, wine or water
3-4 tsp chipotle chile paste, to your taste (chipotle in adobo, pureed)
1 tsp Worcestershire sauce
1 tsp sugar or honey
1 15oz can red kidney beans, cranberry beans or anasazi beans, rinsed and drained
Salt and freshly ground black pepper to taste
Shredded sharp cheddar cheese, sliced avocado and sour cream for serving

In a large skillet over medium-high heat, heat the olive oil and cook the onion, celery, mushrooms until limp. Add the ground beef and cook until the meat is brown. Sprinkle with some of the chili powder about halfway through cooking. Place in the slow cooker and add the tomatoes and their puree, beer, the rest of the chili powder, the chipotle chile paste, Worcestershire sauce, and sugar. Stir to combine. Cover and cook on LOW for 4 hours, stirring occasionally.
After 4 hours, add the beans and salt and pepper. Cover and cook for another 3-5 hours. The longer you let it simmer, the better it gets.
Serve the chili in bowls, topped with cheese, avocado slices, and sour cream

Sweet Potato Oven Fries

2009-02-23T20:20:00.001-06:00

From Rachael Ray

4 large sweet potatoes, scrubbed clean, each cut into 10 wedges
2 tablespoons EVOO – Extra Virgin Olive Oil
2 tablespoons grill seasoning

Preheat oven to 425ºF.
Scatter the sweet potato wedges onto a sheet tray and toss with the EVOO and grill seasoning. Roast the potatoes in the hot oven, turning occasionally, until tender and golden brown, 30-40 minutes

Mediterranean Fish Tacos

2009-02-23T20:19:00.000-06:00

From Rachael Ray

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

Heat grill pan over medium high heat or pre-heat outdoor grill.
Combine the juice and zest of 2 lemons, oregano, parsley, 2 cloves garlic, EVOO and add fish, turn to coat and season with salt and pepper.
Wrap tortillas in foil and place in warm oven or directly on grill to soften and warm through.
Shred romaine lettuce and combine with sliced onions.
Slice hot peppers and reserve.
Combine red peppers and yogurt in food processor. Add cumin, 1 clove garlic, zest and juice of remaining lemon, cucumber and process until smooth, transfer to a bowl.
Grill fish 6-7 minutes until firm and cooked through then cut into cubes.
Serve fish to wrap in soft tortillas with lettuce, onions, hot peppers and sauce.

No-Cheese Lasagna

2009-02-23T20:16:00.001-06:00

From Rachael Ray (Bob Greene)

Vegetable oil cooking spray
1/2 cup almonds
1/2 cup walnuts
1 onion, thinly sliced
2 cloves garlic, minced
1 cup fresh basil leaves
1/8 teaspoon nutmeg
1/8 teaspoon salt
Black pepper, to taste
1/2 cup water
1 cup store-bought marinara sauce, such as Barilla
4 ounces uncooked, whole wheat lasagna noodles
2 cups spinach, washed thoroughly
2 cups fresh tomatoes, sliced and chopped or canned, no-salt-added diced tomatoes

Preheat oven to 375°F. Coat a 9-inch square or a 10x8" pan with cooking spray.

Combine the almonds, walnuts, onion, garlic, basil, nutmeg, salt, pepper and water in a food processor and process until smooth, about 1 minute.

Spread 1/2 cup of the marinara sauce on the bottom of the pan. Cover with half of the uncooked noodles, spinach, tomatoes and nut mixture. Repeat the layers again and transfer to oven. Bake for 50 minutes, until lightly browned.
*For baked rotini, use 4 ounces fiber-enriched or high-fiber rotini, such as Barilla Plus or Barilla Whole Grain (four ounces is about 1 heaping cup dry). Cook pasta according to the package directions. In a large bowl, combine all the ingredients except the marinara sauce. Cover the bottom of the pan with 1/2 cup marinara sauce, top with the pasta mixture and finish with the remaining 1/2 cup marinara sauce. Bake for 40 minutes, until lightly browned.

Sausage Balls

2009-02-23T20:15:00.001-06:00

From Rachael Ray

1 pound ground chicken or turkey breast
1 small onion, grated
2 cloves garlic, grated or finely chopped
1 teaspoon crushed red pepper flakes
1 teaspoon fennel seeds
1 tablespoon (2 palmfuls) steak seasoning, recommended brand McCormicks
1/2 cup (2 handfuls) grated sharp cheddar cheese
1 cup flour
2 eggs, lightly beaten
2 cups crushed cornflakes

Preheat oven to 400°F.
In a large mixing bowl, combine the ground chicken, onion, garlic, crushed red pepper flakes, fennel seeds, steak seasoning and cheddar cheese. Work the mixture together with your hands until just combined then portion it out into balls, about the size of a golf ball.
Set up three dishes on the countertop: one with the flour, one with the beaten eggs and one with the corn flakes. Coat each ball first in the flour then in the egg and finally in the corn flakes. Arrange the balls on a baking sheet and bake in the oven until golden brown and cooked through, about 20 minutes. Serve hot.

Fried Lasagna Bites

2009-02-23T20:13:00.000-06:00

From Big Daddy's House (Food Network)

14 to 16 manicotti shells
1 tablespoon vegetable oil, plus more for frying
1/2 pound sweet Italian sausage, casings removed
1/2 pound ground beef
1 white onion, diced (about 1/4 cup)
1 tablespoon Italian seasoning
1/4 cup chopped basil leaves
1 tablespoon ground black pepper
2 (8-ounce) cans tomato sauce
1 tablespoon red pepper flakes
1 pound shredded mozzarella
1 quart cottage cheese, strained
2 cups all-purpose flour
3 eggs, beaten
2 cups plain bread crumbs

Bring a large pot of water to a boil and add the pasta, cook for 6 minutes, then drain and spread out on a sheet pan to cool.
Heat a large saute pan with 1 tablespoon of vegetable oil over medium-high heat. Add sausage, ground beef and onions; saute for 3 minutes. Add the Italian seasoning, basil and black pepper. Cook for about 8 more minutes, until the meat has browned. Stir in 1/2 cup of canned tomato sauce and cook until heated through. Set mixture aside to cool in a large bowl.
Add the rest of the canned sauce into saute pan and stir in the red pepper flakes.
Fold the mozzarella and cottage cheese and into the cooled meat mixture. Stuff each cannelloni shell with the meat mixture and then place the shells in the freezer for 5 minutes to firm up. When ready to fry, slice shells into thirds.
Preheat oil to 350 degrees F.
Place the flour, eggs and bread crumbs into separate bowls.
Dredge the shells in the flour, then eggs, and then bread crumbs.
Fry the bites until they are golden brown and crispy; about 4 to 5 minutes. Drain on paper towels and serve with the spicy tomato sauce.

Pork Chops with Balsamic Strawberry Salad and Pine Nut Orzo

2009-02-23T20:10:00.000-06:00

From Every Day with Rachael Ray November 2008

1/2 pound orzo pasta
1/2 cup balsamic vinegar
1 pint strawberries, quartered
1/2 cup basil leaves, torn
1 cup baby spinach leaves, sliced
Extra-virgin olive oil (EVOO), for drizzling
4 slices prosciutto, sliced into 1/2-inch strips
Four 1-inch-thick pork chops
Pepper
3 tablespoons butter
1 pinch cinnamon
1 pinch nutmeg
1/3 cup pine nuts, toasted

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.2. In a saucepan, boil the balsamic vinegar until reduced to 2 to 3 tablespoons, 5 minutes. In a bowl, toss the strawberries, basil and spinach with the balsamic glaze.3. In a large nonstick skillet, heat a drizzle of EVOO over medium-high heat. Add the prosciutto strips and cook for 5 minutes. Transfer to paper towels to drain. Add another drizzle of EVOO to the skillet. Season the chops with salt and pepper and cook, turning once, until cooked through, 8 minutes.4. In another large skillet, cook the butter over medium heat until brown, about 3 minutes. Add the pasta, cinnamon and nutmeg and toss; season with salt. Stir in the nuts.5. Spoon the salad over the chops and top the orzo with the prosciutto.

Healthy Garden Salad

2009-02-23T20:09:00.002-06:00

From Allrecipes

5 tablespoons red wine vinegar
3 tablespoons grapeseed oil
1/3 cup chopped fresh cilantro
2 limes, juiced
1 teaspoon white sugar
3/4 teaspoon salt
2 cloves garlic, minced
1 (1 pound) package frozen shelled edamame (green soybeans)
3 cups frozen corn kernels
1 pint cherry tomatoes, quartered
4 green onions, thinly sliced
1 (15 ounce) can black beans, rinsed and drained

In a large serving bowl, whisk together the red wine vinegar, grapeseed oil, cilantro, lime juice, sugar, salt and garlic. Set aside.
Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute. Drain very well, and pour into the bowl with the dressing. Gently mix in the cherry tomatoes, green onions and black beans. Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors.

Garlic Chicken with Orzo Noodles

2009-02-23T20:07:00.001-06:00

From Allrecipes

1 cup uncooked orzo pasta
2 tablespoons olive oil
2 cloves garlic
1/4 teaspoon crushed red pepper
2 skinless, boneless chicken breast halves - cut into bite-size pieces
salt to taste
1 tablespoon chopped fresh parsley
2 cups fresh spinach leaves
grated Parmesan cheese for topping

Bring a large pot of lightly salted water to a boil. Add orzo pasta, cook for 8 to 10 minutes, until al dente, and drain.
Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown. Stir in chicken, season with salt, and cook 2 to 5 minutes, until lightly browned and juices run clear. Reduce heat to medium, and mix in the parsley and cooked orzo. Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese.

Irish Nachos

2009-02-23T20:05:00.000-06:00

From Rachael Ray

1 20- to 24-ounce bag waffle fries
2 tablespoons EVOO – Extra Virgin Olive Oil
1 pound deli-sliced corned beef, chopped
1 small onion, thinly sliced
1/2 small head green cabbage, thinly sliced (about 2 cups)
Salt and ground black pepper
2 tablespoons butter
2 tablespoons flour
1 cup light beer
1 cup chicken stock
1 cup shredded white cheddar cheese

Preheat oven to 450ºF.
Arrange the waffle fries on a baking sheet and cook according to package directions, adding about 10 minutes onto the baking time to make them extra crispy.
When the fries have about 10 minutes left, place a medium skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the corned beef to the skillet and sauté until light golden brown and heated through, 2-3 minutes.
Add the onions and cabbage to the pan, and cook until the onions have softened and cabbage has wilted, 4-5 minutes. Season with salt and pepper and reserve warm.
While the veggies are cooking, place a medium pot over medium-high heat and melt the butter. Add the flour to the pot and cook for about a minute.
Whisk the beer into the mixture and cook for about 30 seconds to cook off the alcohol. Whisk the chicken stock into the pan and bring up to a bubble. Simmer until thickened, 2-3 minutes, then remove from heat and stir in the cheese to melt. Season the sauce with salt and pepper.
To serve, arrange the crispy waffle fries on a platter, top them with the corned beef and cabbage mixture and douse with a good helping of cheese sauce.

Creamy Wild Rice Soup

2009-02-23T20:03:00.000-06:00

From Every Day with Rachael Ray December-January 2009

1 ounce dried mushrooms, any variety
6 cups chicken broth
3 tablespoons extra-virgin olive oil
6 carrots, coarsely chopped
1 onion, coarsely chopped
2 tablespoons chopped fresh sage
Salt and pepper
One 6-ounce box long-grain and wild rice mix
3/4 pound white mushrooms, sliced
1 skinless, boneless chicken breast (about 4 ounces)
1/2 cup heavy cream

Using a food processor, soak the dried mushrooms in 1 cup chicken broth for 10 minutes. Process until coarsely chopped, about 20 seconds.2. In a large pot, heat the olive oil over medium-high heat. Add the carrots, onion and sage and cook, stirring, until crisp-tender, about 5 minutes. Add the rehydrated mushroom mixture and cook, stirring, for 1 minute; season with salt and pepper.2. Stir in the remaining 5 cups broth, the rice mix and the sliced mushrooms and bring to a boil. Add the chicken breast, lower the heat and simmer, stirring occasionally, until the rice is tender and the chicken breast is cooked through, about 25 minutes. Transfer the chicken to a plate and shred; return to the pot. Stir in the heavy cream; season with salt and pepper and simmer for about 5 minutes.

Apple Juice Pork With Squash and Golden Raisins

2009-02-23T20:00:00.001-06:00

From Every Day with Rachael Ray October 2008

Four 1-inch-thick boneless pork loin chops (about 1 1/2 pounds total)
Salt and pepper
3 tablespoons extra-virgin olive oil
1 onion, coarsely chopped
1 cup apple juice
1/2 butternut squash—peeled, seeded and cut into 1-inch pieces
1/2 cup golden raisins
3 tablespoons chopped fresh sage

Preheat the oven to 250°. Season the pork chops with salt and pepper. In a large, heavy skillet, heat 1 tablespoon olive oil over medium-high heat. Working in 2 batches, add the pork chops and 1 more tablespoon olive oil between batches. Cook until browned, about 5 minutes on each side. Transfer to an ovenproof dish and tent with foil; place in the oven.2. Add the remaining 1 tablespoon olive oil to the skillet over medium-high heat. Add the onion and cook for 2 minutes, scraping up any browned bits. Stir in the apple juice, squash, raisins and sage; season with salt and pepper. Cover and cook until the squash is tender, about 10 minutes. Using a slotted spoon, transfer the squash mixture to a bowl. Cook the remaining liquid until syrupy, about 5 minutes. Serve the pork with the squash and pan sauce.

Yakitori Noodle Bowls

2009-02-23T19:58:00.001-06:00

From Rachael Ray

Salt
1 pound soba noodles
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts or tenders, cut into bite-size pieces
2-inch piece fresh ginger, peeled and grated or finely minced
Freshly ground black pepper
2 bunches scallions, trimmed of roots and cut into 2-inch pieces on an angle
1/3 cup dry sherry (eyeball it)
1/3 cup tamari (eyeball it)
2 tablespoons sugar
1 tablespoon toasted sesame oil
Toasted sesame seeds, for garnish

Place a large pot of water over high heat for the noodles. Once boiling, add some salt and the noodles and cook according to package directions. Drain thoroughly.

While the water is coming up to a boil, place a large skillet over medium-high heat with 2 turns of the pan of vegetable oil, about 2 tablespoons. Toss the chicken with the grated ginger and season with some pepper. Add the chicken to the hot skillet, spread it out in an even layer and let it brown up a couple of minutes.

Shake and stir the skillet to turn the chicken pieces then add the scallions, sherry, tamari, sugar and sesame oil, bring up to a bubble and simmer one minute.
Add the drained noodles to the skillet and toss to combine. To serve, transfer to serving bowls and sprinkle with some of the toasted sesame seeds. Serve with Asian Cucumber Spinach Salad alongside.

Island Bird: Pineapple-Rum Chicken

2009-02-09T13:28:00.002-06:00

From Rachael Ray 365 No Repeats

1 1/2 C jasmine rice, any brand
1 whole pineapple, cored and peeled
3 Tbsp vegetable oil
1 small yellow onion, diced
2 garlic cloves, chopped
Coarse salt
1/2 tsp crushed red pepper flakes
1/4 C spiced rum, such as Captain Morgan's
2 C chicken stock
4 6oz boneless, skinless chicken breast halves
Coarse black pepper
1/4 C fresh flat-leaf parsley leaves, chopped
2 Tbsp fresh cilantro leaves, chopped

Cook the rice according to package directions. While it cooks, make the chicken and sauce.
Cut the pineapple into bite-size chunks. Heat a medium saucepan over medium-high heat. Add 1 tablespoon of the vegetable oil. Add the onions, garlic, salt, and crushed red pepper flakes and cook for 2 minutes, stirring frequently. Add the pineapple chunks and the juice (no more than 1/2 cup) and stir to combine. Remove the pan from the heat and add the rum. Return the pan to the heat, keeping a little distance in case the pot flames up. Let the alcohol cook away, 1 minutes. Add the chicken stock and bring the mixture to a simmer, then cook until it reduces by half and has thickened slightly.
While the sauce is simmering, preheat a large nonstick skillet over medium-high heat with the remaining vegetable oil. Season the chicken with salt and pepper and add to the hot skillet. Cook the chicken for 6 minutes on each side. For a smoky taste, grill the chicken on a grill pan or on an outdoor grill.
Slice the breasts and return to the large skillet. Pour in the pineapple and sauce and combine with a good shake of the pan. Add the parsley and cilantro to the pan and turn off the heat. Let stand for a minute or two. Serve up the jasmine rice and top with liberal ladles of the Island bird.

Blue Cheese Biscuits

2009-02-09T13:24:00.002-06:00

From Rachael Ray 365: No Repeats

1 8oz package buttermilk biscuit mix, such as Jiffy brand
1/2 C blue cheese crumbles

Place the biscuit mix in a bowl, add the blue cheese crumbles, and mix with a fork to distribute. Add water, according to package directions. Once combined, dump the biscuit mix out on a cutting board. Using your fingertips, press out the mix into a 1" thick square. Divide the square with a knife into 4 squares. Arrange the biscuits on a foil-lined baking sheet and bake 12-15 minutes, or until the biscuits are cooked through and the bottoms are golden brown. Remove from the oven and let cool.

Cheesy Grits

2009-02-09T13:18:00.002-06:00

From Food Network Kitchens Making It Easy

2 C chicken broth
2 C milk
3/4 C old-fashioned grits
1 sprig fresh thyme
1 Tbsp unsalted butter
1/2 tsp kosher salt
Pinch cayenne pepper
1 C grated cheddar cheese or 1/2 C grated pecorino cheese

Stir the chicken broth, milk, grits, thyme, butter, salt and cayenne pepper in a large microwave-safe bowl or glass measuring cup. Microwave on high, uncovered, for 12 minutes and then stir. Grits should be fairly thick but still moist-they will thicken more once you add the cheese. If they still seem too loose, microwave up to 3 more minutes. Remove the thyme sprig from the grits, stir in the cheese, and serve hot.

Grilled Chicken with Avocado Cucumber Salad

2009-02-09T13:12:00.004-06:00

From Food Network Kitchens Making It Easy

4 chicken paillards, about 60z each
EVOO
1 tsp ground coriander
Kosher salt
Freshly ground black pepper

Salad
1 kirby cucumber with peel, coarsely chopped
1 C grape or cherry tomatoes and/or yellow pear tomatoes, halved
1/4 red onion, diced
1 Tbsp chopped fresh tarragon
1 tsp grated lemon zest
Freshly squeezed juice of half a lemon
1/2 tsp kosher salt
Pinch cayenne pepper
1 ripe hass avocado

Preheat a grill pan or heat and outdoor grill to medium-high. Brush the chicken with olive oil and season with coriander, salt and black pepper to taste. Grill the chicken, in batches if necessary to avoid crowding the pan, turning once, until cooked through, about 2 minutes per side.
While the chicken cooks, toss the cucumber, tomatoes, onion, tarragon, lemon zest and juice, salt and cayenne pepper in a serving bowl. Add avocado chunks. Put a paillard on each of 4 plates and spoon some salad over the chicken.

Smoky Chicken with Sweet Potatoes and Chorizo

2009-02-09T13:09:00.001-06:00

From Every Day with Rachael Ray November 2007

2 poblano chiles
4 skinless, boneless chicken breasts
1 teaspoon chili powder or smoked paprika (1/3 palmful)
1 teaspoon cumin (1/3 palmful)
Salt and pepper
3 tablespoons extra-virgin olive oil (EVOO)
1/2 pound chorizo sausage, casings removed, meat coarsely chopped
2 sweet potatoes, thinly sliced
1 yellow onion, thinly sliced
1 red onion, chopped
2 cloves garlic, grated or finely chopped
One 28-ounce can diced fire-roasted tomatoes, lightly drained

1. Preheat the broiler to high. Broil the poblanos on a pan until charred on all sides, 12 to 15 minutes. Place in a paper bag and let cool for 10 minutes. Peel, seed and chop.2. While the chiles cook, season the chicken with the chili powder, cumin and salt and pepper to taste.3. In a large nonstick skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the chorizo and cook until the fat renders, 2 minutes. Add the sweet potatoes and yellow onion and arrange evenly in the skillet. Season with pepper and cook for 10 minutes. Flip and cook, pressing with a spatula, until crisp, 10 minutes more.4. Preheat a grill pan over medium-high to high heat. In a saucepan, heat 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add the red onion and garlic; cook until softened, 8 minutes. Add the tomatoes, reserved poblanos and salt and pepper to taste; keep warm.5. Coat the chicken with the remaining 1 tablespoon EVOO and grill on the hot grill pan for 5 minutes on each side.6. Pile the sweet potato mixture on 4 plates, slice the chicken breasts and arrange over the potatoes. Top with the poblano-tomato sauce.

Sunny Anderson's Maniladas

2009-02-09T12:57:00.000-06:00

Ingredients
1 (8-ounce) package manicotti shells
2 tablespoons olive oil
1 Vidalia onion, chopped
2 cloves garlic, minced
1 rotisserie chicken, shredded
Salt and freshly ground black pepper
4 Roma tomatoes, seeded and diced
3 tablespoons chopped cilantro leaves
1/2 cup sour cream
For the Tomatillo sauce:
1 pound tomatillos, quartered
1 small red onion, quartered
1 jalapeno, halved
2 garlic cloves
2 tablespoons olive oil
Salt and freshly ground black pepper
For the cheese sauce:
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups heavy cream, room temperature
2 cups grated fontina cheese
1/4 teaspoon grated nutmeg
Salt
Directions
Preheat oven to 400 degrees F.
Boil manicotti in salted water for 8 minutes. Drain, reserving 1/2 cup of pasta water and set pasta aside.
In a large skillet, heat oil over medium heat. Saute onion until translucent, about 3 minutes. Add garlic and saute 1 minute more. Remove pan from heat and mix in chicken, tomatoes and cilantro. Set aside.
To make the Tomatillo Sauce:
Place tomatillos, onion, jalapeno and garlic in a baking dish. Toss with oil and season with salt and pepper. Roast until tomatillos turn golden around the edges and are soft, about 45 minutes. Remove from oven and blend ingredients together until smooth. Use reserved pasta water to thin sauce, if necessary. Season with salt and pepper, to taste.
To make the cheese sauce: In a medium saucepan, melt butter over medium-high heat. Add flour and cook 2 minutes. Whisk in heavy cream and bring to a simmer. Add cheese and nutmeg and stir until melted. Season sauce with salt, to taste.
To assemble: Reduce oven temperature to 350 degrees F. Stuff manicotti tubes with chicken mixture and assemble in a 9 by 12-inch baking dish. Pour cheese sauce over the top. Bake 30 minutes until cheese is bubbling. Drizzle tomatillo sauce on Maniladas before serving.

Turkey Burgers with Zucchini Relish and Cajun Oven Fries

2009-02-03T12:24:00.001-06:00

From Rachael Ray

Burgers:
2 pounds ground turkey breast 1/3 cup finely chopped flat-leaf parsley (a generous handful)
1 tablespoon grill seasoning
1 tablespoon Dijon mustard
2 teaspoons poultry seasoning
1 tablespoon extra-virgin olive oil (EVOO)
4 slices sharp cheddar cheese
1 small zucchini, finely chopped
1/4 red bell pepper, seeded and finely chopped
1/2 small red onion, finely chopped
2 tablespoons thyme leaves, finely chopped
2 teaspoons hot pepper sauce
Juice of 1 lime
Salt
4 sandwich-size English muffins, preferably sourdough, fork split
Softened butter, for spreading
4 red leaf lettuce leaves
1. In a medium bowl, combine the ground turkey, parsley, grill seasoning, mustard and poultry seasoning. Form 4 patties; using your thumb, make an indentation in the center of each to prevent bulging while cooking.2. In a large nonstick skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the patties and cook until the juices run clear, 6 to 7 minutes on each side. During the last few minutes of cooking, top each burger with a cheddar slice, tenting loosely with foil to melt the cheese.3. Meanwhile, in a small bowl, combine the zucchini, bell pepper, red onion, thyme, hot sauce and lime juice. Season with salt.4. Toast and butter the English muffins. Set a lettuce leaf and burger on each muffin bottom and top with some zucchini relish and a muffin top.

Fries:

4 medium thin-skinned white potatoes
3 to 4 tablespoons extra-virgin olive oil
2 tablespoons cayenne pepper sauce
1 teaspoon (1/3 handful) ground thyme or poultry seasoning
1 teaspoon (1/3 handful) sweet paprika
1 teaspoon (1/3 handful) ground cumin
Coarse salt and black pepper
Directions
Preheat oven to 450 degrees F.
Cut potatoes into wedges. In a large bowl, combine oil, hot sauce, thyme, paprika, and cumin. Toss potatoes in dressing and spread out in a single layer on a nonstick cookie sheet. Season wedges with salt and pepper and roast for 20 minutes, turning once.

Skillet Cornbread Pudding with Ham & Pepper Jack

2009-02-02T20:43:00.002-06:00

From Food Network Kitchens Making It Easy

2 Tbsp unsalted butter
1 1/2 C cooked corn, thawed frozen or fresh
1 bunch scallions (white and green parts), sliced
1 6oz chunk Black Forest ham, diced
1 clove garlic, chopped
1/2 tsp chili powder
3 large eggs
2 C half-and-half
4oz pepper Jack cheese, diced
1/4 C chopped fresh basil
1 tsp kosher salt
Freshly ground black pepper
1 C packaged cornbread stuffing cubes
Pinch sugar

Preheat the oven to 350. Melt the butter in a 10" cast-iron skillet over medium heat. Add the corn, scallions, ham, garlic, and chili powder. Cook, stirring occasionally, until the scallions are soft, about 3 minutes. Meanwhile, lightly beat the eggs in a large bowl and stir in the half-and-half, cheese, basil, salt, and pepper to taste.
Pull the skillet from the heat. Stir in the cornbread stuffing and sugar into the skillet. Pour the egg mixture over and stir gently to distribute all the ingredients evenly. Transfer the skillet to the oven and bake until lightly puffed and golden, about 30 minutes. Serve warm.

Gazpacho

2009-02-02T20:34:00.002-06:00

From Food Network Kitchens Making It Easy

2 cloves garlic
1 Tbsp kosher salt, plus additional for seasoning
2 pounds ripe tomatoes, cored and quartered
2 kirby cucumbers (or 1/2 of a regular peeled cucumber or 4" of an English cucumber), quartered and cut into 2" pieces
3 scallions (white and green parts), quartered
1 small poblano pepper, seeded and roughly chopped
2 C chilled tomato juice
2-3 Tbsp sherry or red wine vinegar
1/4 tsp hot sauce
2 or 3 ice cubes
1/4 C EVOO, plus additional for garnish
1/3 C fresh flat-leaf parsley
1/3 C fresh mint
Freshly ground black pepper

Smash the garlic cloves, sprinkle with the 1 tablespoon salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Put the paste in a large bowl and toss with the tomatoes, cucumbers, scallions, poblano, tomato juice, vinegar, hot sauce, and ice.
Working in batches, ladle the mixture into a blender and process to make a slightly coarse puree, then transfer to a serving bowl. With the last batch, while the motor is running, drizzle in the 1/4 cup olive oil until incorporated. Chop the parsley and mint by hand or in a minichopper and stir most of the herbs into the soup. Season the soup with salt and black pepper to taste.
Ladle the soup into chilled bowls, scatter the reserved herbs over the soup, and drizzle with olive oil.

Tuscan Bean Dip

2009-02-02T20:29:00.002-06:00

Food Network Kitchens Making It Easy

1 small baguette, thinly sliced
4 cloves garlic
1 1/2 tsp kosher salt, plus additional for seasoning
1/4 C EVOO
2 sprigs fresh rosemary, leaves stripped
Pinch crushed red pepper
1 15oz can cannellini beans, rinsed and drained
Crisp vegetables for dipping

Preheat oven to 400. Lay bread on a baking sheet. Rub each slice with a clove of garlic and sprinkle with a pinch of salt; reserve garlic clove. Toast in oven until golden, about 8 minutes.
Chop all garlic cloves. Cook garlic in the olive oil in a small skillet over medium-high heat, stirring, until it is golden, about 3 minutes. Pull skillet from heat, stir in rosemary and red pepper and cool slightly.
Put beans, the 1 1/2 teaspoons salt, and all but 1 teaspoon of the rosemary oil in a food processor and process until smooth. Scrape puree into a serving bowl and drizzle with reserved rosemary oil. Serve with toasted baguette and, if desired, raw vegetables.

Ratatouille Stoup

2009-01-16T21:27:00.000-06:00

From Rachael Ray

3 tablespoons extra virgin olive oil (EVOO)
1 medium onion, chopped
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
3 cloves garlic, chopped
1 medium eggplant, peeled and diced
2 small zucchini, diced
Salt and pepper
1 teaspoon dried thyme
1 can diced tomatoes (28 ounces)
6 cups chicken stock
1/2 pound small cut whole grain pasta
A handful of flat leaf parsley, finely chopped
A few leaves fresh basil, torn or shredded

Heat a deep pot over medium-high heat with three turns of the pan of EVOO, about three tablespoons. Add the onion, peppers, garlic, eggplant and zucchini. Season the vegetables with salt, pepper and thyme. Cook until softened, about 7-8 minutes.
Add the tomatoes and chicken stock, bring the soup to a boil, then turn it down to a simmer. Stir in the pasta and cook to al dente, with a bite to it. Stir in parsley and basil, adjust salt and pepper and serve.

Salmon Burger

2009-01-16T21:26:00.000-06:00

From Rachael Ray Big Orange Book

1 1/2 pounds skinless salmon fillet, cut into large chunks
2 tablespoons capers, chopped
Grated peel of half a lemon (lemon half reserved for squeezing)
1/3 cup finely chopped flat leaf parsley (a generous handful)
2 teaspoons seafood seasoning
Salt and pepper
1 tablespoon extra virgin olive oil (EVOO)
1/4 English (seedless) cucumber, chopped
2 plum tomatoes, seeded and chopped
1/2 small red onion, finely chopped
1/2 cup Dijon mustard
3 tablespoons fresh dill, finely chopped
4 Kaiser rolls, split
4 red leaf lettuce leaves

Using a food processor, coarsely chop the salmon; transfer to a bowl. Mix in the capers, lemon peel, parsley and seafood seasoning and season with salt and pepper. Form into four patties.Pre-heat the broiler. In a nonstick skillet, heat the EVOO, one turn around the pan, over medium-high heat. Add the patties and cook for 4 minutes on each side.Meanwhile, in a small bowl, combine the cucumber, tomatoes and red onion. In another small bowl, mix the mustard with the dill.Toast the rolls under the broiler and slather each side with the mustard-dill sauce. Squeeze the lemon half over the cooked burgers. Set a lettuce leaf and burger on each roll bottom and top with tomato-cucumber relish and a roll top.

Buffalo Chicken Chili Mac

2009-01-16T21:25:00.000-06:00

From Rachael Ray Big Orange Book

2 tablespoons extra virgin olive oil (EVOO)
2 pounds boneless, skinless chicken breasts (about 4-6, depending on size), cut into small bits
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 ribs celery, finely chopped
5 large cloves garlic, finely chopped or grated
1 tablespoon smoked paprika
1 bay leaf
Freshly ground black pepper
2 cups chicken stock
1/4-1/2 cup hot sauce, depending on how hot you like it
1 can crushed tomatoes (15 ounces)
1 pound whole wheat elbow macaroni
1/2 cup pepper Jack cheese
1/2 cup crumbled blue cheese
2 scallions, root ends removed and thinly sliced

Pre-heat the broiler.
Place a large pot of salted water over high heat and bring it up to a boil for the whole wheat elbow macaroni.
Place a large pot over medium-high heat and add two turns of the pan of EVOO, about 2 tablespoons. Add the chicken bits and brown them, about 5-6 minutes. Tip: To make cutting the chicken easier, place it into the freezer for about 15 minutes until it firms up slightly but isn’t frozen through. This will let you cut it up quickly into small pieces.Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and freshly ground black pepper to the chicken. Cook the veggies, stirring frequently, until tender, 3-4 minutes. Add the chicken stock and scrape up any brown bits from the bottom of the pot. Add the hot sauce and crushed tomatoes and bring up to a bubble. Simmer the chili for 8-10 minutes to let the flavors come together and thicken it slightly.
While the chili is simmering, toss the pasta into the boiling salted water and cook until al dente, according to package directions. Once cooked, drain the pasta and toss it into the chili, then transfer everything to a casserole dish. Sprinkle the cheeses evenly over the top and place it under the broiler until the cheeses have melted and the top is golden brown, 2-3 minutes.
Sprinkle the chopped scallions over the top. Serve and watch this one disappear in no time!

Roasted Veggie Dip

2009-01-16T21:23:00.000-06:00

From Rachael Ray Big Orange Book

1 bulb fennel, cored and chopped
1 small onion, chopped
3 cloves garlic, smashed
1/2 small eggplant, peeled and chopped
1 small zucchini, trimmed, cut in half lengthwise, then cut into thick half-moons
3 tablespoons extra virgin olive oil (EVOO)
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
20 basil leaves, roughly chopped
1/4 cup flat leaf parsley leaves, chopped (a handful),

Pre-heat the oven to 400°F. Place the veggies on a cookie sheet, drizzle them with EVOO and balsamic vinegar, then season them liberally with the salt and pepper. Toss to coat thoroughly and transfer to the oven to roast for 30-40 minutes, until brown and tender.Cool the veggies and transfer them to a food processor with the basil and parsley. Pulse to chop and combine. Transfer the dip to a bowl and stir; season with salt and pepper to taste. Serve with baked pita chips, celery sticks and carrot sticks for a healthy snack.

Buffalo Chicken Meatballs

2009-01-16T21:22:00.001-06:00

From Rachale Ray Big Orange Book

1 pound ground all-white-meat chicken
1/2 small onion, grated
2 cloves garlic, grated
1/2 cup parsley, chopped
Salt and freshly ground black pepper
Extra virgin olive oil (EVOO), for drizzling
2 tablespoons butter
1/2 cup hot sauce, such as Frank's brand
Good quality store-bought blue cheese dressing, for dipping
3 scallions, green and white parts thinly sliced, for garnish
A couple of handfuls of celery sticks
A couple of handfuls of carrot sticks
Toothpicks, for serving

Pre-heat the oven to 400ºF.
In a large mixing bowl, combine the ground chicken with the onion, garlic and parsley and season with salt and freshly ground black pepper. Flatten out the meat in the bowl and score it into four portions using the side of your hand. Shape each portion into four balls – you should have sixteen meatballs in total.
Wash your hands after handling the raw poultry.
Arrange the meatballs on a nonstick sheet pan and drizzle them with EVOO. Place in the oven and bake until the meatballs are cooked through and golden brown, about 10-12 minutes.
While the meatballs are baking, melt the butter in a large skillet over medium heat. Add the hot sauce and whisk to combine. Toss the baked meatballs in the hot sauce to coat.
Transfer the meatballs to a serving platter and spike each one with a toothpick or serving fork. Place the blue cheese dressing in a small serving bowl and garnish with scallions. Serve the meatballs with the blue cheese dressing, celery and carrot sticks alongside.This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.

Teriyaki Chicken with Warm Ginger Carrot Slaw

2009-01-16T21:19:00.002-06:00

From Rachael Ray Express Lane Meals

1 1/2 pounds chicken breast cutlets
1/3 cup teriyaki sauce
4 tablespoons vegetable oil, divided
1 rounded tablespoon grill seasoning (eyeball it), such as McCormick brand Montreal Steak Seasoning
1 small Savoy cabbage (1 1/2 pounds)
1 bunch scallions
1 cup snow peas (a couple of handfuls)
1/4 cup honey (eyeball it)
3 tablespoons cider vinegar (eyeball it)
3 tablespoons pickled ginger, drained and thinly sliced, found on Asian foods aisle
1 sack store-bought shredded or julienne-cut carrots (10 ounces)
Salt and pepper

In a large sealable plastic bag, combine chicken cutlets with teriyaki sauce, 2 tablespoons oil and grill seasoning. Close bag and combine to coat evenly. Let stand 15 minutes.
Pre-heat an outdoor or indoor grill or grill pan to medium-high.
Cut cabbage into quarters and cut away core. Shred the cabbage and set aside. Cut clean, trimmed scallions into 3-inch lengths. Pile scallions lengthwise and julienne them into thin strips. Pull the threads from the ends of snow peas and julienne into thin strips, lengthwise, like the scallions.
Drizzle honey into a small bowl. Add vinegar and combine with a fork.
Place chicken cutlets on grill or into hot pan and cook 3 minutes on each side.
Heat a nonstick skillet over high heat. Add 2 tablespoons oil, two turns of the pan. Add pickled ginger and cut carrots and stir fry for 2 minutes. Add cabbage and stir fry 2 minutes more. Fluff and toss veggies with tongs so they stay dry and crisp while cooking. Add scallions and snow peas and stir fry another minute. Add honey and vinegar combination, pouring it all around the pan in a slow stream. Cook the liquids down 30 seconds more then turn off heat. Continue to toss the slaw and season it up with salt and pepper to your taste.
Slice the chicken meat thinly on an angle. Mound up a quarter of the slaw on each plate and place the sliced chicken along side, edging its way up the slaw salad. Serve immediately.

Smoky Sweet Potato Chicken Stoup

2009-01-16T21:18:00.000-06:00

From Rachael Ray Express Lane Meals

2 tablespoons extra virgin olive oil (EVOO)
2 medium carrots, peeled
2 ribs celery
1 large onion, peeled and halved
2 cloves garlic, chopped
1-2 chipotle chili in adobo, finely chopped, plus a spoon of sauce from the can
Salt and black pepper
1 teaspoon dry thyme (eyeball it)
1 bay leaf
1 cup dry white wine (eyeball it)
5 cups chicken stock
1 large sweet potato
3/4-1 pound chicken tenders, cut into bite-size pieces
4 scallions, white and green parts thinly sliced
1/4 cup cilantro leaves, a generous handful, roughly chopped
1/2 cup sour cream, for garnish (optional)

Heat a soup pot over medium-high heat with two tablespoons of EVOO, about two turns of the pan.
While soup pot heats, chop carrots in half lengthwise then slice into thin half moons. Add the carrots to the pot while it heats, stirring to coat the carrots in the EVOO. Chop and drop in celery and onion, chopping as small as you can, but don't make yourself crazy. Add the garlic, chipotle, and adobo sauce and stir to combine. Season the veggies with salt, pepper, thyme, and bay leaf. Cook the veggies together for one minute. Add the wine and reduce a minute. Add the stock to the pot, cover the pot, and raise heat to high. Bring the stoup to a boil, remove the cover, and simmer for 10 minutes.
Peel and cut the sweet potatoes into quarters lengthwise, then thinly slice into bite-size pieces. Add the cut chicken and sweet potatoes and simmer five minutes until sweet potatoes are tender and chicken is cooked through. Turn the heat off and add the scallions and cilantro. Serve each portion of stoup with a dollop of sour cream on top.

Spaghetti Alla Ceci

2009-01-16T21:17:00.001-06:00

From Rachael Ray Express Lane Meals

1 pound spaghetti
Salt
3 tablespoons extra virgin olive oil (EVOO), 3 turns of the pan
1/2 teaspoon crushed red pepper flakes
3-4 cloves garlic, finely chopped
1 can, chick peas (14 ounces), drained
1/2 teaspoon dry thyme, eyeball it
Pepper
1/2 cup dry white wine or chicken broth
1 can, crushed tomatoes (14 ounces)
Handful flat leaf parsley, chopped
Grated Parmiginao Reggiano, to pass at table

Boil water for pasta, salt it, and cook spaghetti to al dente.
While spaghetti cooks, heat a large skillet over medium heat. Add EVOO, 3 turns of the pan, crushed red pepper flakes and garlic. Place chick peas in food processor and pulse grind them to a fine chop. Add chick peas to garlic and season them with thyme, salt and pepper then sauté them for 3-4 minutes. Add wine or broth and cook down 30 seconds or so then stir in tomatoes and adjust seasoning. Drain pasta and toss with sauce. Top with parsley and grated cheese.

Shepherd's Pie

2009-01-16T21:14:00.002-06:00

From Every Day with Rachael Ray April 2008

2 pounds small yellow-fleshed potatoes, halved
2 tablespoons extra-virgin olive oil
10 ounces cremini mushroom slices
2 carrots, cut into 1-inch pieces
2 parsnips, cut into 1-inch pieces
1 onion, chopped
1 pound 93-percent lean ground beef
1/4 cup flour
1 1/2 cups beef broth
1/2 cup canned crushed tomatoes
Salt and pepper
3/4 cup 2-percent milk
1 1/2 pounds baby spinach

In a large saucepan, combine the potatoes and enough salted water to cover by 1 inch. Bring to a boil, then lower the heat and simmer until tender, about 15 minutes. Drain and return to the pot; cover.
In a large, deep skillet, heat 1/2 tablespoon olive oil over high heat, add the mushrooms and cook, stirring, until browned, about 5 minutes. Arrange in a greased 9-by- 13-inch baking dish in an even layer.
In the same skillet, heat 1 tablespoon olive oil over mediumhigh heat. Add the carrots, parsnips and onion and cook, stirring, until crisp-tender, 6 to 7 minutes. Add the beef and cook, breaking it up, until no longer pink, about 4 minutes. Stir in the flour. Add the beef broth and tomatoes and simmer, stirring, until thickened, about 5 minutes; season with salt and pepper. Ladle the meat mixture over the mushrooms. Reserve the skillet.
Position a rack in the upper third of the oven and preheat to 400°. Add the milk to the potatoes and mash. Season with salt and pepper.
In the reserved skillet, bring 1 cup water to a boil. Add the spinach and cook, turning, until wilted, about 2 minutes; season with salt and pepper. Transfer to a colander; press to extract any liquid.
Arrange the spinach over the meat mixture, then spoon the potatoes on top. Drizzle with the remaining 1/2 tablespoon olive oil. Bake until golden, about 25 minutes.

Eggplant Parmesan Lasagna

2009-01-16T21:10:00.001-06:00

From Every Day with Rachael Ray April 2008

2 1/2 tablespoons extra-virgin olive oil
5 small Italian eggplants (about 2 pounds total), cut lengthwise into 1/3-inch-thick slices
4 cloves garlic, smashed and peeled
Two 28-ounce cans diced tomatoes, preferably fire-roasted
Salt and pepper
Six 3-by-6 1/2-inch lasagna noodles
16 ounces low-fat (1 percent) cottage cheese
1 large egg
1/4 cup plus 2 tablespoons grated parmesan cheese
8 ounces shredded part-skim mozzarella cheese

Preheat the oven to 400°. Line 2 baking sheets with parchment paper and drizzle 1/2 tablespoon olive oil on each. Place half of the eggplant slices on each pan, turn to coat with the oil, then arrange in a single layer. Bake until tender and lightly browned, about 40 minutes.
Meanwhile, in a large, deep skillet, heat the remaining 1 1/2 tablespoons olive oil over medium heat; add the garlic and cook, stirring, until just golden, 1 to 2 minutes. Add the tomatoes; bring to a boil. Lower the heat and cook, partially covered and stirring occasionally, until the sauce is thickened, about 25 minutes. Season with salt and pepper.
In a large pot of boiling, salted water, cook the noodles, stirring often, until tender, about 5 minutes. Drain the noodles and rinse with cold water.
Line a 9-inch square baking dish with two 16-inch-long sheets of parchment paper, allowing a few inches of overhang on all sides. Using a food processor, puree the cottage cheese. Add the egg and 1/4 cup parmesan, season with salt and pepper and pulse to combine.
Spread 1 cup tomato sauce in the bottom of the prepared dish. Lay 2 noodles side by side over the sauce. Layer half of the cottage cheese mixture, half of the eggplant slices and one-third of the mozzarella on top. Spoon 1 1/4 cups tomato sauce over the mozzarella and top with 2 more noodles. Layer with the remaining cottage cheese mixture and eggplant, another third of the mozzarella, 1 1/4 cups tomato sauce and the remaining 2 noodles. Spread the remaining tomato sauce on top and fold in the parchment to cover the lasagna.
Cover the dish tightly with foil, place on a baking sheet and bake for 35 minutes. Remove the foil, sprinkle the remaining mozzarella and 2 tablespoons parmesan on top and bake until bubbly, about 10 minutes. Let cool for 10 minutes before serving.

Carrots and Peas Orzo

2009-01-16T21:08:00.003-06:00

From Every Day with Rachael Ray April 2008

Salt
1 C orzo
1 C frozen peas
4 carrots, sliced
Drizzle of honey (optional)
1/2 C grated parmigiano-reggiano
Pepper

Bring a medium pot of water to a boil, salt it, add the orzo and cook until just before al dente, about 7 minutes. Add the peas and cook for 1 minute; drain and return the pasta and peas to the pot.
While the pasta is cooking, in a medium saucepan, cover the carrots with water and bring to a boil. Season with salt and cook until tender, about 12 minutes. Drain, reserving about 1/2 cup cooking water, then transfer the carrots to a food processor. Add the reserved cooking water and honey, if using, and process until smooth.
Stir the carrot puree into the pasta and peas. Stir in the parmigiano-reggiano. Portion out half for the dog and let cool before serving; season the people's portion with salt and pepper.

That's Shallotta Flavor Spaghetti

2009-01-11T21:35:00.003-06:00

From Rachael Ray: Big Orange Book

1/4 C EVOO
10 shallots, halved and thinly sliced
2 cloves garlic, finely chopped
Salt and pepper
1 lb whole wheat spaghetti
1 C grated Parmigiano-Reggiano cheese
1/3 C chopped fresh flat-leaf parsley

In a large skillet, heat the EVOO, 4 turns of the pan, over medium-low heat. Add the shallots and garlic; season with salt and pepper. Cook, stirring occasionally, until softened and golden, 20 minutes.
While the shallots are cooking, bring a large pot of water to a boil, salt it, add the spaghetti and cook until al dente. Pour 3 ladelfuls of the pasta cooking water into the cooked shallots and stir. Drain the pasta and add to the shallots. Add the cheese and parsley, season with pepper and toss.

Pasta e Fagioli with Sausage Dumplings

2009-01-11T21:24:00.001-06:00

From Rachael Ray Show 1/7/09

2 tablespoons EVOO - Extra Virgin Olive Oil
4 thin slices pancetta, chopped
1 medium onion, chopped
1 carrot, peeled and chopped
2 stalks celery, chopped
1 bay leaf
3 cloves garlic, finely chopped or grated
Salt and ground black pepper
3 tablespoons tomato paste
4 cups chicken stock
2 cups water
1 15-ounce can cannellini beans, drained (I used garbanzo beans)
3/4 pound ground pork
1 egg
1/4 cup (a handful) breadcrumbs
1/4 cup (a handful) grated Parmigiano Reggiano cheese, plus more for serving
1 teaspoon fennel seeds
1 cup ditalini-shaped pasta (I used small shells)
1 loaf crusty bread

Place a large saucepot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the pancetta to the pan and cook until crispy, 3-4 minutes.

Add the onion, carrot, celery, bay leaf and garlic to the pan with some salt and pepper, and cook until the veggies are tender, 5-6 minutes. Add the tomato paste to the pan and cook until aromatic and brick red in color, about 30 seconds. Add the chicken stock, water and beans to the pot, and bring the liquids up to a bubble.

While the soup is heating up, combine the pork, egg, breadcrumbs, cheese, fennel seeds, salt and pepper in a large mixing bowl. Mix everything well with your hands to combine.
When liquids are at a bubble, reduce the heat to medium and form the meat into 1-inch balls, dropping them into the soup as you go. Simmer the dumplings until cooked through, about 8 minutes. Turn the heat back up to medium-high, add the pasta and cook to al dente according to package directions.
Serve the soup with some crusty bread alongside and more grated Parm at the table.

Peruvian Roast Chicken

2009-01-11T20:57:00.000-06:00

From Every Day with Rachael Ray February 2009

6 cloves garlic, chopped
Salt and pepper
2 tsp dried oregano
1 tsp grated fresh ginger
1 tsp ground cumin
1/2 tsp paprika
1/2 C white wine vinegar (i used red wine because it's what i had)
1 4lb chicken, rinsed and patted dry

Using the flat side of a chef's knife, smear together the garlic and 2 tablespoons salt on a cutting board to form a paste; transfer to a small bowl. Stir in the oregano, ginger, cumin, 1 teaspoon pepper and paprika. Stir in the vinegar.
Slide your fingers between the chicken skin and breast and loosen the skin from the meat, working your way to the legs. Spread the marinade under and over the skin and inside the cavity. Transfer to a gallon-size resealable plastic bag; refrigerate for at least 4 hours overnight.
Preheat the oven to 400. Remove the chicken from the bag and place breast side up on a rack set over a rimmed baking sheet. Roast until the juices run clear when the meat is pierced with a knife between the breast and the wing, about 1 hour 15 minutes. Let rest 10 minutes before carving.

Turkey Reuben Sandwiches

2008-09-07T21:55:00.000-05:00

From Cooking Light Magazine

2 tablespoons Dijon mustard
8 slices rye bread
4 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace) 8 ounces smoked turkey, thinly sliced
2/3 cup sauerkraut, drained and rinsed
1/4 cup fat-free Thousand Island dressing
1 tablespoon canola oil, divided

Spread about 3/4 teaspoon mustard over each bread slice. Place 1 cheese slice on each of 4 bread slices. Divide turkey evenly over cheese. Top each serving with 2 1/2 tablespoons sauerkraut and 1 tablespoon dressing. Top each serving with 1 bread slice, mustard sides down.
Heat 1 1/2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add 2 sandwiches to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden; remove sandwiches from pan, and keep warm. Repeat procedure with remaining oil and sandwiches.

Romaine And Turkey Salad with Creamy Avocado Dressing

2008-09-07T21:53:00.002-05:00

From Cooking Light Magazine

1/4 cup low-fat buttermilk
1 tablespoon light mayonnaise
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1 garlic clove, peeled
1/2 ripe peeled avocado, seeded and coarsely mashed
8 (1/2-ounce) slices diagonally cut French bread (about 1/2 inch thick)
1/4 cup (1 ounce) preshredded Parmesan cheese
4 cups bagged chopped romaine lettuce
2 cups diced roasted turkey breast (about 8 ounces)
1/2 cup thinly sliced green onions
2 tablespoons chopped fresh cilantro

Combine first 7 ingredients in a blender, and process until smooth, scraping sides. Set aside.
Preheat broiler.
Arrange bread slices in a single layer on a baking sheet. Sprinkle 1 1/2 teaspoons cheese on each bread slice. Broil bread slices 2 minutes or until lightly browned.
Combine lettuce and remaining ingredients in a large bowl. Drizzle buttermilk mixture over lettuce mixture; toss gently to coat. Serve with cheese toasts.

Zucchini Pistachio Cupcakes

2008-09-07T21:51:00.002-05:00

From Every Day with Rachael Ray September 2007

One 18.25-ounce box Duncan Hines Moist Deluxe Classic Yellow Cake mix
1 tablespoon cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon pepper
1/4 teaspoon ground cloves
4 large eggs
1/2 cup vegetable oil
1/2 cup milk
1 large zucchini (about 10 ounces), shredded
1 1/2 cups confectioners' sugar
Grated peel and juice of 1/2 lime
1/2 cup roasted, salted pistachio nuts (about 4 ounces), chopped

Preheat the oven to 350°. Line two 12-cup muffin pans with baking liners. In a large bowl, combine the cake mix, cinnamon, cardamom, pepper and cloves. In a medium bowl, whisk together the eggs, oil and milk. Whisk the wet ingredients into the dry ingredients until smooth; stir in the zucchini.2. Spoon the batter into the prepared muffin pans, filling each cup two-thirds full. Bake until a toothpick inserted comes out clean, about 20 minutes. Let cool.3. Sift the confectioners' sugar into a medium bowl. Whisk in the lime peel, lime juice and 1 tablespoon plus 1 teaspoon water until smooth. Cover each cupcake with the glaze and sprinkle with the pistachios.

Rocket Science Reuben Burger

2008-09-05T15:41:00.001-05:00

From Ultimate Recipe Showdown

Russian Dressing:
1 cup mayonnaise
1/2 cup ketchup
1/4 cup chili sauce
1 tablespoon horseradish.
1 sweet gherkin pickle
1 tablespoons chopped parsley

1 pound ground chuck
1 pound ground sirloin
1 egg
1 tablespoon Worcestershire sauce
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon mustard
Salt
Pepper
1 1/2 cups sauerkraut
12 (approximately 1-inch thick) slices rye bread
6 slices Swiss cheese

Cole slaw, applesauce, cold beer as an accompaniment

Set grill to medium low (on my grill this is around 300 degrees Fahrenheit)
Russian Dressing:
Mix together mayonnaise, ketchup, chili sauce, and horseradish. Finely chop the pickle and add to dressing. Stir in parsley. Refrigerate until ready for use.
Mix together both meats, the egg as a binder, the Worcestershire sauce, allspice, cloves and mustard along with desired amount of salt and pepper. I prefer grinding my own allspice and cloves and it takes just a couple of each. It is important not to over work the meat and have it get tough.
Divide the meat into 6 (1/3 pound) burgers about 1 inch thick and press the centers in to prevent them from balling up on the grill.
Place on the grill approximately 5 minutes per side depending on desired doneness.
Begin warming the sauerkraut in a separate pan.
The bread should go on the grill after turning the burgers, at a low temperature area so they will toast but not burn.
Top the burger with cheese in the last 2 minutes of burger cooking time.
Remove burgers and bread; spread each slice of bread with Russian dressing and top with 1/4 cup of sauerkraut. Cover with remaining bread.
Serve with coleslaw, applesauce, and a cold beer.

French Onion Soup Mac & Cheese

2008-09-05T15:37:00.001-05:00

From Ultimate Recipe Showdown

Topping:
1/4 cup bread crumbs
1/4 cup grated Parmesan

Bechamel Sauce:
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups whole milk or half-and-half
Salt and freshly ground black pepper
8 ounces Gruyere, grated
3 ounces mozzarella grated

French Onion "Soup":
2 tablespoons butter, plus 1 tablespoon (or nonstick spray)
1 tablespoon extra-virgin olive oil
3 large white onions, thinly sliced
6 cloves garlic, peeled and chopped
2 tablespoons honey
Salt and freshly ground black pepper
1 cup dry sherry
2 cups beef stock
8 sprigs fresh thyme leaves
1 pound pasta, cooked al dente (elbow macaroni, ziti, or fusilli work well)

Preheat oven to 350 degrees F.
Topping: Combine bread crumbs and Parmesan cheese in a small bowl and set aside.

Bechamel Sauce: Melt 4 tablespoons of the butter over low heat in a medium saucepan. Add the flour and stir to combine. Stir constantly, for about 3 minutes. Increase heat to medium and whisk in the milk or half-and-half, adding a little at a time and cook until thickened, about 4 to 5 minutes. Lower heat, season with the salt and pepper and add Gruyere and mozzarella cheeses. Stir until cheese is melted and sauce is smooth. Set aside.

French Onion "Soup:" Heat 2 tablespoons of the butter and olive oil over medium-high heat in a large saucepan. Add onions, cover, and cook 10 to 15 minutes, stirring frequently. Remove cover, add garlic and honey, and continue to cook uncovered, stirring frequently, until onions are caramelized, about 10 to 15 minutes. Season with salt and a generous amount of pepper. Remove pot from heat and add sherry. Return to heat and stir to remove browned bits from bottom of pan. Reduce sherry by half, then add stock and thyme and cook until almost all liquid is evaporated. Remove from heat.
Grease a 3-quart baking dish or casserole with the last tablespoon of butter or spray with nonstick cooking spray. Combine cooked pasta with onion "soup" mixture and bechamel sauce, and stir well to combine. Transfer pasta to baking dish and sprinkle with bread crumb/Parmesan topping.
Bake until top is golden brown and cheese is bubbly, about 35 to 40 minutes. Remove from oven and let cool slightly before serving

Scalloped Poatoes with Ham

2008-08-08T21:03:00.005-05:00

From Fix-It and Forget-It Cookbook

6C raw potatoes, cut into small cubes
1 medium onion, minced
1 tsp salt
1/2lb cooked ham, cubed
4 Tbsp butter
4 Tbsp flour
1 tsp salt
2 C milk
1 1/2 C shredded cheddar cheese

Layer potatoes, onion, 1 teaspoon salt, and ham into slow cooker.
Melt butter in saucepan. Stir in flour and 1 teaspoon salt. Cook until bubbly. Gradually add milk. Cook until smooth and thickened. Add cheese and stir until melted. Pour over potato-ham mixture, stirring lightly.
Cover Cook on low 6-7 hours or high 3-4 hours.

Rigatoni

2008-08-08T21:01:00.001-05:00

From Fix-It and Forget-It Cookbook

28oz jar spaghetti sauce
12oz rigatoni, cooked
1-1 1/2 lb ground beef, browned (or 1lb ground beef and 1lb sausage)
3 C shredded mozzarella cheese
1/2 lb pepperoni slices
sliced mushrooms and onions, optional

In a 4 quart slow cooker, layer half of each ingredient in order listed. Repeat.
Cover. Cook on low 4-5 hours.

Stuffed Green Peppers

2008-08-08T09:46:00.002-05:00

From Fix-It And Forget-It Cookbook

6 large green peppers
1lb ground beef, browned
2 Tbsp minced onions
1 tsp salt
1/8 tsp garlic powder
2 C cooked rice
15oz can tomato sauce
3/4 C shredded mozzarella cheese

Cut peppers in half and remove seeds.
Combine all ingredients except peppers and cheese.
Stuff peppers with beef mixture. Place in slow cooker.
Cover. Cook on low 6-8 hours or high 3-4 hours. Sprinkle with cheese during last 30 minutes.

Reuben Sandwiches

2008-08-08T09:38:00.003-05:00

From Fix-It And Forget-It Cookbook

1lb can sauerkraut
1lb sliced corned beef brisket
1/4lb Swiss cheese, sliced
sliced rye bread
sandwich spread, or thousand island dressing

Drain sauerkraut in sieve, then on paper towels until very dry. Place in bottom of slow cooker.
Arrange layer of corned beef slices over sauerkraut. Top with cheese slices.
Cover. Cook on low 3-4 hours.
Toast bread. Spread generously with sandwich spread or dressing. Spoon ingredients from slow cooker onto toasted bread, maintaining layers of sauerkraut, meat, and cheese.

Goodtime Beef Brisket

2008-08-08T09:35:00.001-05:00

From Fix-It And Forget-It Cookbook

3 1/2-4lb beef brisket
1 can beer
2 C tomato sauce
2 tsp prepared mustard
2 Tbsp balsamic vinegar
2 Tbsp Worcestershire sauce
1 tsp garlic powder
1/2 tsp ground allspice
2 Tbsp brown sugar
1 small bell pepper, chopped
1 medium onion, chopped
1 tsp salt
1/2 tsp pepper

Place brisket in slow cooker.
Combine remaining ingredients. Pour over meat.
Cover. Cook on low 8-10 hours.
Remove meat from sauce. Slice very thin.
Serve on rolls or over couscous.

Broccoli-Cheese Soup

2008-08-08T09:25:00.001-05:00

From Fix-It And Forget-It Cookbook

2 160z pkgs frozen chopped broccoli
2 10 3/4oz cans cheddar cheese soup
2 12oz cans evaporated milk
1/4 C finely chopped onions
1/2 tsp salt
1/4 tsp pepper
Sunflower seeds, optional
crumbled bacon, optional

Combine all ingredients except sunflower seeds and bacon in slow cooker.
Cover. Cook on low 8-10 hours.
Garnish with sunflower seeds and bacon.

Calico Ham and Bean Soup

2008-08-08T09:12:00.003-05:00

From Fix-It And Forget-It Cookbook

1 lb dry bean mix, rinsed and drained, with stones removed
6 C water
2 C cubed cooked ham
1 C chopped onions
1 C chopped carrots
1 tsp dried basil
1 tsp dried oregano
3/4 tsp salt
1/4 tsp pepper
2 bay leaves
6 C water
1 tsp liquid smoke (optional)

Combine beans and 6 cups water in large saucepan. Bring to a boil, reduce heat, and simmer uncovered for 10 minutes. Drian, discarding cooking water, and rinse beans.
Combine all ingredients in slow cooker.
Cover Cook on low 8-10 hours, or high 4-5 hours. Discard bay leaves before serving.

Roasted Pepper and Artichoke Spread

2008-08-08T08:19:00.002-05:00

From Fix-It And Forget-It Cookbook

1 C grated Parmesan cheese
1/2 C mayonnaise
8oz pkg cream cheese, softened
1 garlic clove, minced
14oz can artichoke hearts, drained and finely chopped
1/3 C finely chopped roasted red bell peppers (from 7 1/4oz jar)
Crackers, cut up vegetables, or snack bread slices

Combine Parmesan, mayonnaise, cream cheese, and garlic in food processor. Process until smooth. Place mixture in slow cooker.
Add artichoke hearts and red bell pepper. Stir well.
Cover, cook on low 1 hour. Stir again.
Use as spread for crackers, cut-up fresh vegetables, or snack-bread slices

Triple Chocolate Dessert

2008-08-07T22:07:00.001-05:00

From Crockpot Cookery

1 box chocolate cake mix
1 8oz carton sour cream
1 3oz pkg instant chocolate pudding mix
1 C chocolate chips
3/4 C oil
4 eggs
1 C water

Lightly grease crockpot. In a bowl, combine cake mix, sour cream, pudding mix, chips, oil, eggs and water by hand. Pour into crockpot. Cover and cook on low 6-8 hours or on high 3-4 hours.

Cheesy Crockpot Potatoes

2008-08-07T22:01:00.001-05:00

From Crockpot Cookery

2 1/2lb pasteurized processed cheese, cubed
1 C shredded cheddar cheese
1 C butter
2 large bags hash browns
1 pt. half and half

Melt cheeses and butter together. Put hash browns in crockpot. Pour cheese and half & half together over potatoes. Let sit for 1 hour. Cover and cook on high for 1 hour then cook on low for 2 hours or more. Potatoes are done when soft and all liquid has been absorbed.