Chicken and Bok Choy Stir-Fry

Real Simple

Ingredients:

1 Tablespoon canola oil
4 6-ounce boneless, skinless chicken breasts, cut into 1-inch pieces
Kosher salt and black pepper
4 heads baby bok choy, quartered lengthwise
1/4 cup low-sodium soy sauce
1/4 cup store-bought barbecue sauce
4 scallions, thinly sliced

Preparation:

Heat the oil in a large skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook, tossing occasionally, until browned and cooked through, 4 to 6 minutes. Transfer to a plate. Add the bok choy and 1/4 cup water to the skillet. Cover and cook until the bok choy is just tender, 3 to 4 minutes. In a small bowl, combine the soy sauce, barbecue sauce, and scallions. Add to the skillet and cook, tossing, until heated through, 1 to 2 minutes.

Halibut with Lentils and Mustard Sauce

Real Simple

Ingredients:

2 Tbsp EVOO
1 large onion, chopped
2 cloves garlic, chopped
1 medium sweet potato, peeled and cut into 1/4-inch pieces
2 1/2 cups low-sodium chicken broth
1 3/4 cups green lentils, rinsed (1/2 pound)
Kosher salt and black pepper
4 6-ounce pieces of halibut filet
1/4 cup Dijon mustard
1/4 cup dry white wine
1 Tbsp chopped fresh tarragon

Preparation:

Heat 1 Tbsp of the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, 5 to 6 minutes. Add the garlic and sweet potato and cook, stirring, for 1 minute. Add the broth and lentils and simmer, covered, until the lentils are tender, 20 to 25 minutes. Season with 1/2 teaspoon each salt and pepper. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the fish with salt and pepper. Cook until opaque throughout, 3 to 5 minutes per side. In a bowl, whisk together the mustard, wine and tarragon. Drizzle over the fish and lentils.

Asian Short Ribs (Slow Cooker)

Real Simple

Ingredients:

1/2 cup low-sodium soy sauce
1/3 cup brown sugar
1/4 cup rice vinegar
2 cloves garlic, peeled and smashed
1 Tablespoon grated fresh ginger
1/2 teaspoon crushed red pepper
8 beef short ribs (about 4 pounds)
4 medium carrots, peeled and halved crosswise
1 small green cabbage (about 1 pound), quartered
2 Tablespoons cornstarch
1 Tablespoon sesame oil
4 scallions, thinly sliced (optional)

Preparation:

In a 4-6 quart slow cooker, combine the soy sauce, sugar, vinegar, garlic, ginger and red pepper. Add the short ribs and carrots and arrange in a single layer. Lay the cabbage on top. Cook, covered, on high for 5 to 6 hours (or on low for 7 to 8 hours), until the meat is tender and easily pulls away from the bone. Transfer the cabbage, short ribs, and carrots to plates. With a large spoon or ladle, skim the fat from the cooking liquid and discard. If the slow cooker is on the low setting, turn it to high. In a small bowl, whisk together the cornstarch with 1 Tablespoon of water until smooth. Whisk into the cooking liquid and cook until thickened, 2 to 3 minutes. Stir in the sesame oil. Spoon the sauce over the short ribs and vegetables and sprinkle with the scallions.

Spicy Red Pepper Hummus

Cooking Light

Cut 2 red bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into strips. Combine bell peppers, 2 teaspoons chile paste with garlic (such as sambal oelek), 1/2 teaspoon paprika, and 1/8 teaspoon ground red pepper in a food processor; pulse until smooth. Transfer pepper mixture to serving bowl; stir in Traditional Hummus. Yield: 4 cups

White Bean and Roasted Garlic Hummus

Cooking Light

Since this variation calls for roasted garlic, you can just omit the raw crushed garlic cloves from the traditional hummus.

Remove white papery skin from 2 whole garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350 degrees for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Place garlic pulp, Traditional Hummus, and 1 (15 oz) can rinsed and drained cannellini beans (or other white beans) in a food processor; pulse 5 times or until chopped. Add 1/4 cup water; process until smooth, scraping down sides as needed. Stir in 3/4 teaspoon chopped fresh rosemary. Yield: 5 cups (serving size: about 2 1/2 tablespoons).

Feta-Baked Hummus

Cooking Light

Combine Traditional Hummus, 1/2 cup (2 oz) crumbled reduced-fat feta cheese, 1/4 cup chopped fresh parsley, and 1/2 teaspoon ground cumin. Transfer mixture to an 8-inch square baking dish coated with cooking spray. Sprinkle with 1/2 cup (2 ounces) crumbled reduced-fat feta cheese. Bake at 400 degrees for 25 minutes or until lightly browned. Garnish with parsley sprigs. Yield: 4 cups (serving size: about 2 Tbsp).

Traditional Hummus

Cooking Light

Ingredients:

2 (15.5 oz) cans no-salt-added chickpeas (garbanzo beans), rinsed and drained
2 garlic cloves, crushed
1/2 cup water
1/4 cup tahini (sesame seed paste)
3 Tbsp fresh lemon juice
2 Tbsp EVOO
3/4 tsp salt
1/4 tsp black pepper

Preparation:

Place beans and garlic in a food processor; pulse 5 times or until chopped. Add 1/2 cup water and remaining ingredients ; pulse till smooth, scraping down sides as needed. Yield: 3 1/4 cups serving size: 2 Tbsp).

Greek Yogurt

Jennifer Maconochie

1 gallon whole milk
**1 1/2 pint heavy whipping cream
**1/2 single-serving container of plain yogurt [not vanilla flavored]
cheesecloth

Bring milk and cream to a slow boil, stirring constantly. [It will take some time b/c of the quantity, so keep an eye on it so it doesn't burn.] Remove from heat and let it cool to room temperature. Preheat over to lowest setting. In a separate bowl, temper the yogurt with approx. 3 cups of the milk mixture. Add this to the larger milk mixture. Place pot with milk mixture uncovered into warm oven. Turn over off after you place the pot inside. Let sit overnight. In the morning the end product is a thin yogurt. Strain with cheesecloth to create the "Greek" consistently - it is worth the time, believe me. Drizzle with honey and enjoy with some crusty bread. Yum!

Beer-Can Pot Roast

From GQ Magazine

Ingredients:

3 lbs beef chuck, in chunks
Salt and pepper
Olive oil
Beer
Carrots and onions, chopped
Parsley (3 sprigs)

Preparation:

Generously season the beef with salt and pepper.

Over medium flame, heat enough olive oil to evenly coat the base of a large heavy-bottom pot. When the oil is hot, add the beef and cook on all sides until it is evenly brown and crispy. Remove and place on a plate, uncovered.

Pour in a bit of beer, let simmer, and scrape up the tasty brown bits with a wooden spoon. Add the vegetables. Use enough to make a deep bed, maybe two large onions and three big carrots--it all depends how big the pot is. You can also add unpeeled garlic; fennel and ginger are a nice touch with pork. Cook on low flame, stirring occasionally, for a bout 45 minutes, till well carmelized.

Preheat the oven to 350 degrees.

Place the beef back in the pot, nestled among the vegetables. Add the parsley. Pour in the rest of the beer so it comes about halfway up the sides of the meat. You may need more than one can.

Cover, place in the oven, and cook for two to three hours, until the meat is meltingly tender.

Remove the meat, place on a plate, and cover with aluminum foil. Pour the cooking liquid through a mesh strainer and discard the vegetables. At this point, you can serve the liquid as is, or you can put it back on the stove in a smaller pot over medium heat to intensify flavors.

To serve, keep the meat in chunks or shred it, and place on a platter. Pour some of the cooking liquid over it (serve the rest on the side). Pair it with buttered egg noodles or mashed potatoes or pureed celery root. Devour.

Jeanne's Famous Pesto

2 Cups basil leaves
2/3 cups pine nuts
3 garlic cloves
2/3 cup olive oil
1-2 cups grated parmesan (preferrably Parmigiano-Reggiano)


Process first 3 ingredients, then with motor running, slowly add the olive oil. Process until smooth, then add parmesan.

Jeanne's Famous Tapenade

Ingredients

2 garlic cloves
2 tablespoons drained capers
6 canned anchovy filets (or I use anchovy paste)
1 cup pitted Kalamata olives, or other brine-cured olives
1 cup fresh basil leaves
1 tablespoon freshly squeezed lemon juice
½ cup mayonnaise

Directions

Blend all ingredients except mayonnaise in processor until finely chopped. Transfer to small bowl. Mix in mayonnaise. (Can be prepared 3 days ahead. Cover and refrigerate.)
I also like to add a bit of Dijon mustard

Serve with Crostini:
Slice a baguette on the diagonal, spray with olive oil, toast in 425o oven about 5 minutes, until crisp.

Jeanne's Famous Hot Artichoke Dip

Ingredients

1 can artichoke hearts
1 8 oz. pkg cream cheese
½ cup mayonnaise
½ cup sour cream
1 cup shredded Parmesan cheese
2 cloves garlic
Tobasco (to taste) I use ½ teas.

Directions

Puree all ingredients.
Bake @ 350o 30-40 minutes, til golden.
Serve hot with Frito scoops or French bread. Yum!

Jeanne's Famous Hummus

Ingredients

4 garlic cloves
1 can Garbanzo beans, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
Up to 6 tablespoons freshly squeezed lemon juice
2 tablespoons water or liquid from the chickpeas
8 dashes hot sauce

Directions

Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve with olive oil drizzle.

Cabbage Lasagna

Ingredients:

1 medium cabbage (you can use green cabbage or napa cabbage)
1 tbs olive oil
4 garlic gloves, crushed
6-8 oz of portobello mushroom OR 1 red bell pepper
1 medium sweet onion (maui or yellow)
3/4 - 1 lb of ground turkey, buffalo, or beef
1 6oz can of tomato paste
1 8oz can of tomato sauce
1 tsp dried oregano
1 tsp salt
1 tsp black pepper
1 cup grated mozzarella
1/2 cup ricotta
1/2 cup parmesan or asiago

Directions:

Preheat oven to 350. Cut the head of cabbage in half. Peel back theleaves, trying to keep them intact. Micowave cabbage leaves in largebowl for 5-10 minutes or until soft. Set aside.Put the olive oil in a large skillet over medium-high heat. Saute thegarlic, onion, and portobello mushroom until the onion is translucent.Add the ground meat and brown thoroughly. If water or fataccumulates, drain. Add the tomato paste, tomato sauce, andseasonings to the pan. Mix well.Coat a 9 x 13 x 2 inch baking pan with a little olive oil. Line thebottom with a layer of cabbage leaves. Divide the meat mixture in1/2. Spread 1/2 of the meat mixutre on the cabbage. Top with 1/2cup mozzarella and 1/4 cup ricotta. Spread evenly. Add another layerof cabbage leaves, meat, mozzarella, ricotta. Add a 3rd layer ofcabbage leaves. Top with the parmesan or asiago.Bake, covered with tin foil, for 25 mintues. Uncover and broil foranother 5 minutes to brown the cheese on top if you want.

Sharon's Famous Butternut Squash Cole Slaw

1 butternut squash
pkg dried cranberries
goat cheese
apple cider vinegar
olive oil
lemon juice

Whisk together the goat cheese, apple cider vinegar, olive oil and lemon juice, salt and pepper; add shredded butternut squash and dried cranberries. Serve all with bread and butter pickles!

Sharon's Famous Turkey Sloppy Joes

1 pkg ground turkey
1/2 can tomato paste
2 c. ketchup
1 onion diced
squirt of yellow mustard
1T cayenne red pepper
1T brown sugar
1/4 Extra Virgin Olive Oil

Brown the onion in the olive oil, then add ground turkey. When cooked, add all of the remaining ingredients. Warm and serve on toasted buns - the taste was incredible. Loved it and the cayenne gave it a little "bite".

Shepherd's Pie

30 minute meals by rachel ray

Ingredients:

2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version substitute vegetable or chicken broth
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 3/4 pounds ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it
1/2 cup frozen peas, a couple of handfuls
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves

Preparation:

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

Blue Cheese & Apple Salad

Tracy Armstrong

Crumbled Blue Cheese
Sliced or chopped green apples (can substitute pears here if you want)
Celery Seed Vinaigrette


To make the vinaigrette combine the following ingredients:

1/3 cup sugar
2 tsp celery seed
1 tsp dry mustard
1/2 tsp salt
3 T grated onion
1/3 cup white-wine vinegar
1/2 cup olive oil
1/2 cup vegetable oil

Sausage with Cabbage and Corn Saute

Ingredients:

2 Tbsp olive oil
8 Italian sausages (about 1 1/2 pounds)
1/2 small head red cabbage, thinly sliced (about 6 cups)
1 large onion, thinly sliced
1/4 cup balsamic vinegar
1 cup corn kernels (from 2 ears or frozen and thawed)
kosher salt and pepper

Preparation:

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Prick the sausages with a fork and cook, turning occasionally, until browned, 10 to 12 minutes. Transfer to plates.

Heat the remaining oil in the skillet over medium heat. Add the cabbage and onion and cook, stirring occasionally, for 5 minutes. Add the vinegar and cook, stirring occasionally, until the cabbage is just tender, 3 to 4 minutes.

Stir the corn, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Serve with the sausage.

Curried Rice with Shrimp

Ingredients:

1 Tbsp olive oil
1 large onion, chopped
2 carrots, chopped
2 cloves garlic, chopped
2 teaspoons curry powder
1 cup long-grain white rice
kosher salt and pepper
1 1/2 pounds large shrimp, peeled & deveined
1/2 cup fresh basil

Preparation:

Heat the oil in a large skillet over medium heat. Add the onions and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes.

Add the garlic and curry and cook, stirring, until fragrant, 2 minutes.

Add the rice, 2 1/2 cups water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes.

Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper and nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil and serve.

Chicken with Creamy Spinach and Shallots

Ingredients:

2 Tbsp olive oil
8 small chicken thighs (about 2 pounds)
kosher salt and pepper
4 shallots, thinly sliced
1/4 cup dry white wine
1/4 cup sour cream
2 bunches spinach, thick stems removed (about 8 cups)

Preparation:

Heat the oil in a large skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until browned and cooked through, 8 to 10 minutes per side. Transfer to plates.

Spoon off and discard all but 1 tablespoon of the fat and return to the skillet to medium heat. Add the shallots and cook, stirring, until they begin to soften, 2 to 3 minutes.

Stir in the wine and sour cream. Add the spinach, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, tossing gently, until the spinach begins to wilt, 1 to 2 minutes. Serve with the chicken.

Tortellini with Eggplant and Peppers

Ingredients:

2 Tbsp olive oil
1 medium eggplant, cut into 1/2-inch pieces
2 bell peppers, cut into 1/2-inch pieces
kosher salt and pepper
4 cloves garlic, chopped
1/4 tsp crushed red pepper flakes
3 cups low-sodium vegetable broth
1 pound cheese tortellini (fresh or frozen)
1/2 cup fresh flat-leaf parsley, chopped
1/2 cup grated Parmesan (2 ounces)

Preparation:

Heat the oil in a large skillet over medium-high heat. Add the eggplant, bell peppers, 1/2 teaspoon salt, and 1/4 teaspoon pepper. cook, stirring occasionally, until the vegetables begin to soften, 6 to 8 minutes.

Add the garlic and red pepper flakes and cook, stirring, for 1 minute.

Add the broth and tortellini. Cover and simmer over medium heat, sitrring occasionally, until the tortellini are cooked through and most of the broth is absorbed, 12 to 15 minutes.

Fold in the parsley and 1/4 cup of the Parmesan. Spoon into bowls and sprinkle with the remaining 1/4 cup of Parmesan.

Steak with Chickpeas, Tomatoes and Feta

Ingredients:

2 Tbsp olive oil
2 1-inch thick strip steaks (about 1 1/2 pounds total)
kosher salt and pepper
1 15-ounce can chickpeas, drained and rinsed
4 plum tomatoes, sliced into half-moons
1/2 cup fresh cilantro
2 Tbsp fresh lemon juice
1 cup crumbled feta (4 ounces)

Preparation:

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steaks with 1/2 teaspoon each salt and pepper. cook to the desired doneness, 4 to 6 minutes per side for medium-rare. Remove from the skillet and let rest for at least 5 minutes before slicing. Wipe out the skillet and heat the remaining tablespoon of oil over medium-high heat. Pat the chickpeas dry with paper towels and add them to the skillet. Cook, stirring occasionally, until slightly crispy, 3 to 5 minutes. Stir in the tomatoes, cilantro, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Transfer to plates and sprinkle with the feta. Serve with the steak.

Creamy Pesto Gnocchi with Green Beans & Ricotta

Ingredients:

1 pound gnocchi (refrigerated or frozen)
Kosher salt and pepper
1/2 pound green beans, cut into 1/2-inch pieces (about 2 cups)
1 8-ounce container store-bought pesto (about 1 cup)
1/4 cup heavy cream
1/4 cup ricotta

Preparation:

Cook the gnocchi according to the package directions. Drain and return them to the pot. Meanwhile, bring a large saucepan of water to a boil and add 1 tablespoon salt. Add the green beans and cook until tender, 3 to 4 minutes; drain. Add the pesto and cream to the gnocchi and cook over medium heat, stirring, just until heated through, 2 to 3 minutes. Divide among bowls and top with the green beans, ricotta, and 1/4 teaspoon pepper.

Grilled Pork and Broccoli Rabe with Pistachio Couscous

Ingredients:

1 10-ounce box couscous (1 1/2 cups)
1 1-pound piece pork tenderloin
1 Tbsp plus 1 teaspoon olive oil
2 teaspoons dried oregano
kosher salt & pepper
1 large bunch broccoli rabe
2 lemons, cut in half crosswise
1/4 cup roasted pistachios, chopped (about 1 ounce)

Preparation:

Cook the couscous according to the package directions.

Heat grill to medium-high. Rub the pork with 1 teaspoon of the oil and season with the oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In a bowl, toss the broccoli rabe with the remaining 1 tablespoon of oil and 1/4 teaspoon each of salt and pepper.

Grill the pork, covered, turning occasionally, until cooked through, 18 to 22 minutes. Fifteen minutes into the cooking, place the broccoli rabe and lemons on the grill. cook, turning, until the broccoli rabe is tender and the lemons are charred, 6 to 7 minutes.

Fluff the couscous and mix in the pistachios. Slice the pork and serve with the broccoli rabe and lemons.

Crispy Chicken Cutlets with Creamy Romaine Salad

Ingredients:

1 cup buttermilk
3/4 cup cornmeal
kosher salt and pepper
8 chicken cutlets (about 1 1/2 pounds)
6 Tbsp olive oil
1/4 cup sour cream
1/2 tsp honey
1 head romaine lettuce, cut into pieces
1 red bell pepper, sliced

Preparation:

Place 3/4 cup of the buttermilk in a shallow bowl. In a separate bowl, combine the cornmeal, 1 teaspoon salt, and 1/4 teaspoon pepper. Dip the chicken in the buttermilk (letting any excess drip off), then the cornmeal, pressing gently to help it adhere.

Heat 3 tablespoons of the oil in a large skillet over medium-high heat. cook half the chicken until golden and cooked through, 2 to 3 minutes per side. Wipe out the skillet. Repeat with the remaining oil and chicken.

In a small bowl, whisk together the sour cream, honey, the remaining 1/4 cup of buttermilk, and 1/4 teaspoon salt. In a large bowl, toss the lettuce and bell pepper with the dressing. Serve with the chicken.

Southwestern Beef Chili with Corn

Ingredients:

1 Tbsp EVOO
2 carrots, chopped
1 medium onion, chopped
1 poblano or bell pepper, chopped
1/2 pound ground beef
2 Tbsp tomato paste
2 15-ounce cans black beans, drained & rinsed
1 Tbsp chili powder
Kosher salt & pepper
1/2 cup corn kernels (from 1 ear, or frozen and thawed)
1/2 cup grated Cheddar (2 ounces)
2 scallions, sliced

Ingredients:

Heat the oil in a large saucepan over medium-high heat. Add the carrots, onion, and poblano and cook, stirring, for 3 minutes. Add the beef and cook, breaking it up with a spoon, until it is no longer pink, 3-5 minutes.

Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute. Add the beans, chili powder, 3 cups water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Simmer over medium heat until the vegetables are tender, about 10 minutes.

Stir in the corn. Divide among bowls and top with the Cheddar and scallions.

Spinach Salad with Orange Vinaigrette

From: Giada De Laurentiis

Ingredients:

6 slices prosciutto
2 oranges, zested
2 small oranges, juiced or 1 large orange, juiced
2 tablespoons balsamic vinegar
2 tablespoons honey
1 clove garlic, peeled
¾ teaspoon salt
¾ teaspoon freshly ground black pepper
¾ cup extra-virgin olive oil
10 to 12 ounces pre-washed spinach

Preparation:

Preheat the oven to 350 degrees F.
Place the prosciutto slices on a baking sheet and bake until just crisp, about 10 minutes. Let cool. Crumble the prosciutto slices into a container and store in the refrigerator. In a blender, combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt, and pepper. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined. Transfer to a container and store in the refrigerator.

To serve, put the spinach in a large bowl. Toss with enough of the vinaigrette to coat the spinach. Sprinkle with the crisp prosciutto crumbles, toss again, and serve.

Sauteed Snapper with Plum Tomatoes and Spinach

From: Cooking Light

Ingredients:

1 tablespoon olive oil, divided
4 (6-ounce) snapper fillets
¼ teaspoon salt
¼ teaspoon black pepper
1 ½ cups diced plum tomato (about 6 tomatoes)
2 teaspoons bottled minced garlic
¼ cup dry white wine
3 cups baby spinach leaves

Preparation:

Heat 1 ½ teaspoons oil in a large nonstick skillet over medium-highheat. Sprinkle fish evenly with salt and pepper. Add fish to pan; cook2 minutes on each side. Remove fish from pan.Heat remaining 1 ½ teaspoons olive oil in pan over medium-high heat.Add tomato and garlic; saute 1 minute. Stir in wine; simmer 2 minutes.Add spinach to pan; cook for 1 minute or just until spinach wilts.Return fish to pan. Spoon tomato mixture over fish; cook 1 minute oruntil fish flakes easily when tested with a fork or until desireddegree of doneness.Yields 4 servings.

Sea Bass alla Florentina

From: Giada De Laurentiis

Ingredients:

4 (6-ounce) pieces sea bass
¼ teaspoon salt, plus more for seasoning fish
½ teaspoon freshly ground black pepper, plus more for seasoning fish
2 cups all-purpose flour
3 tablespoons extra-virgin olive oil, plus 3 tablespoons
3 garlic cloves, chopped
1 (14-ounce) can crushed tomatoes
½ cup water
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh basil leaves

Preparation:

Season both sides of the fish with salt and pepper. Put the flour in a shallow bowl, dredge the fish, tapping off the excess flour to create a light coating.
In a medium nonstick fry pan, heat the 3 tablespoons olive oil over medium heat. Cook the fish until golden brown, about 3 minutes per side. Transfer fish to a plate.
Wipe out the pan with a paper towel and heat the remaining 3 tablespoons olive oil over medium heat. Add the garlic, tomatoes, water, parsley, ¼ teaspoon salt, and ½ teaspoon pepper and cook at a simmer for 10 minutes. Add the basil and the fish and heat for 2 minutes. Serve immediately.

Thai-Style Halibut with Coconut-Curry Broth

From: Ellie Kriger
Ingredients:

2 teaspoons vegetable oil
4 shallots, finely chopped (about 3/4 cup)
2 ½ teaspoons red curry paste*, or 2 teaspoons curry powder
2 cups low-sodium chicken broth
½ cup light coconut milk
½ teaspoon salt, plus ¼ teaspoon, plus more for seasoning
4 (6-ounce) pieces halibut fillet, skin removed
Steamed spinach**
½ cup coarsely chopped fresh cilantro leaves
2 scallions, green part only, thinly sliced
2 tablespoons fresh lime juice
Freshly ground black pepper
2 cups cooked brown rice, for serving

Preparation:

In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, ½ teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
Season the halibut with ¼ teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.

Whole-Wheat Spaghetti with Lemon, Basil, and Salmon

From: Giada De Laurentiis

Ingredients:

½ pound whole-wheat spaghetti pasta
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 tablespoon olive oil
4 (4-ounce) pieces salmon
1/4 cup chopped fresh basil leaves
3 tablespoons capers
1 lemon, zested
2 tablespoons lemon juice
2 cups fresh baby spinach leaves

Preparation:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.
Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.
Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.

Sauteed pork chop with sage-cider cream sauce

From: Gourmet Dec 2004

Ingredients:

1 (1-inch-thick) rib pork chop
1 tablespoon extra-virgin olive oil
1/3 cup finely chopped onion
2 tablespoons cider vinegar
½ cup water
¼ cup heavy cream
1 teaspoon finely chopped fresh sage
1 ½ teaspoons finely chopped fresh parsley
freshly ground black pepper

Preparation:

Pat chop dry and season with salt and pepper. Heat oil in an 8- to 10-inch heavy skillet over moderately high heat until hot but not smoking, then brown chop, turning over once, 5 to 6 minutes total. Transfer with tongs to a plate.
Pour off all but 1 teaspoon fat from skillet and reduce heat to moderate, then cook onion, stirring occasionally, until softened and golden brown, 2 to 4 minutes. Add vinegar and boil until liquid is evaporated, about 3 seconds.
Return chop to skillet along with any juices accumulated on plate, then add water, cream, and sage and simmer, covered, without turning, until thermometer inserted horizontally into center of chop (avoid bone) registers 150?F, 5 to 6 minutes. Transfer chop to a clean plate, then simmer sauce, uncovered, stirring, until liquid is reduced to about 3 tablespoons, 1 to 2 minutes. Stir in parsley and salt and pepper to taste. Spoon sauce over chop.

Red Wine Risotto with Peas

From: Giada De Laurentiis

Ingredients:

3 ½ cups canned low-salt chicken broth
3 Tbsp unsalted butter
1 cup finely chopped onion
2 garlic cloves, minced
1 cup arborio rice, or medium-grain white rice
½ cup dry red wine
1/3 cup frozen peas, defrosted, optional
¼ cup chopped fresh Italian parsley leaves
½ cup grated Parmesan, plus additional for garnish
Salt and freshly ground black pepper

Preparation:

Bring the broth to a simmer over medium-high heat. Cover the broth and keep it warm over very low heat.
Melt the butter in a heavy large saucepan over medium heat. Add the onion and saute until translucent, about 8 minutes. Stir in the garlic and saute for 30 seconds. Stir in the rice and cook for about 2 minutes until the rice is toasted. Add the wine and stir until it is absorbed, about 1 minute. Add 3/4 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 6 minutes. Repeat, adding 3/4 cup of hot broth 2 more times, stirring often, about 12 minutes longer. At this point, the risotto can be made 4 hours ahead. Refrigerate the risotto (the rice will still be firm) and remaining broth, uncovered, until cool, then cover and keep them refrigerated until ready to proceed. Bring the remaining broth to a simmer, then cover and keep it warm over very low heat. Stir 3/4 cup of hot broth into the partially cooked risotto over medium heat until the broth is absorbed and the risotto is hot, about 3 minutes. Add the remaining broth and simmer until the rice is just tender and the mixture is creamy, about 5 minutes longer. Stir in the peas and parsley. Add the 1/2 cup of Parmesan. Season, to taste, with salt and pepper. Spoon the risotto into bowls. Sprinkle additional cheese over and serve.

Mango Shrimp Salad

From: Cooking Light

Ingredients:

3 Tbsp fresh lime juice
2 Tbsp grapeseed or vegetable oil
1 Tbsp sugar
2 large firm-ripe mangoes (2 lbs. total)
2 medium firm-ripe avocados (1 lb. total)
2/3 cup each thinly sliced green onion and chopped cilantro
1 Tbsp minced fresh hot red or green chile (or ½ tsp. driedred chile flakes)
1 pound (70 to 110 per lb.) peeled cooked shrimp


Preparation:

In a large bowl, whisk together lime juice, oil, and sugar until?sugar dissolves.Dice mangoes and avocados into ¾ -in. cubes; add to bowl. Addgreen onion, cilantro, chile, and shrimp. Mix gently. Serve or coverand chill for up to 1 hour.

Blueberry Brie Pastry

Ingredients:

Pastry sheet (not pie crust)
Small package of Brie
Pieces of walnuts, small package
Pauliner Blueberry jar
1 egg



Preparation:

Preheat oven 400 degrees. Grease the pan and place one pastry sheet on the bottom. Add the brie and spread the jelly on the top of the brie. Sprinkle with walnut pieces. Fold the pastry over the brie, jelly and walnuts making a closed, tight seal. Brush the stuff pastry with the egg white. Cook 15 to 20 minutes or until top is browned and pastry is fully cooked.

Sausage Dip

Ingredients:

Neese “Hot” Sausage
8oz of cream cheese (better when it’s not low-fat)
2 cans of drained Rotel


Preparation:

Preheat oven 375 degrees. Cook sausage and drain. Mix in 8 oz. of cream cheese and drained Rotel. Cook until brown on top. Approximately 20 minutes. Broil for 3 minutes.

Goat Cheese with Sun dried Tomatoes on Baguette Bread

Preheat oven to 350 degrees. In the center of a 7 x 11 pan place a log of goat cheese. Drizzle with olive oil or the oil from the sun dried tomatoes. Sprinkle with a little minced garlic. Then cut the sun dried tomatoes slices in half and spread on top of the goat cheese. Remove from oven when oil starts to boil. Approximately 15 minutes.

Apricot-Miso Fish Marinade

Ingredients:

1 Tbsp roasted garlic
2 Tbsp white miso
1 cup apricot jam
1 Tbsp EVOO
1 cup sake
1 cup soy sauce
White pepper

Preparation:

Preheat broiler. Mix all ingredients (except fish & pepper) in sealable container, checking for flavor, and tweaking as desired. Put fillets in marinade and let sit 30 minutes. After marinating, place fillets in an oiled shallow pan. Sprinkle with white pepper and pour remaining marinade over. Broil 10-12 minutes.

German Chocolate Cake Frosting

Ingredients:

1 cup evaporated milk
1 cup sugar
3 beaten egg yolks
1/2 cup butter
1 teaspoon vanilla
1 1/3 cup Baker's Angel Flake Coconut
1 cup chopped pecans (roasted)

Preparation:

Step One:

Mix the following ingredients on a stove set on medium heat for 12 minutes:
1 cup evaporated milk
1 cup sugar
3 beaten egg yolks
1/2 cup butter
1 teaspoon vanilla

Step Two: Adding Coconut and Pecans
Once you are done stirring in the above ingredients add the coconut and roasted pecans. To roast pecans, put one cup of pecans in the microwave for one minute. Take them out and turn over a few times with your hand, then put them back in for another minute. The second time you take them out if they don't look done put them in for another minute. Cut pecans into fourths.

Step Three: Cooling Frosting
Cool the frosting until it is firm and easy to spread.

Step Four: Spreading on Frosting
To frost the cake divide the frosting into three separate, but equal parts. If you made a double batch make sure you divide your frosting in half before doing this. Then pour one of the thirds onto the first layer, or as much as needed to frost the top so that the top is completely covered.

Step Five: Putting on next Layer
To add other layers carefully slide them onto the last frosted one.

Step Six: Putting on More Frosting
Repeat with next two layers.

Step Seven: Frosting Sides
Unlike some cakes this one does not need instructions on how to frost the sides. All I can say is just slap it on and make it stick. It does not need to be perfectly smooth. Refrigerate the cake for some time after frosting to keep the frosting from sliding off. After this, you shouldn't have to refrigerate it.

Step Eight: ENJOY
ENJOY YOUR MASTERPIECE!!

German Chocolate Cake

Ingredients:

Cake
1 (4-oz.) package of Baker's Sweetened Chocolate
½ cup boiling water
1 cup butter or margarine
2 cups sugar
4 egg yolks
4 eggs whites
1 teaspoon Vanilla
2 ½ cups sifted cake flour
1 tsp baking soda
½ tsp salt
1 cup buttermilk

Preparation:

Step One: Melting Chocolate
Take one package of Baker's sweetened chocolate and mix it with 1/2 cup of boiling water. You are done mixing the chocolate once it is all dissolved (as seen in the lower left picture). Let this cool before adding it to the mixture in step four. You will want to go ahead and preheat the oven to 350F so it will be ready when you need it.

Step Two: Mixing Butter
Mix 1 cup of butter with 2 cups of sugar until they are fluffy and rich. This should not take but a few minutes.

Step Three: Add Egg Yolks
Slowly add in your egg yolks while beating the mixture. Once no more streaks, or spots of yellow remain they have been mixed in well enough.

Step Four: Add Melted Chocolate
Add Chocolate liquid and 1 teaspoon vanilla after the egg yolk is completely mixed in to the batter.

Step Five: Sift Flour
It is important to sift the flour in order to remove all the lumps. This is the time when you add 1 teaspoon of baking soda and 1/2 teaspoon of salt to the flour. You may want to do step nine now so that you don't have your cake batter sitting out of the oven too long.

Step Six: Adding Milk and Flour
Add the milk and flour to the mixture at the same time, but alternating between the two (milk, flour, milk, flour...) Don't stop mixing as you do this. Once you are done beating in the milk and flour, make sure that it is smooth.

Step Seven: Beating Egg Whites
If you have never beaten egg whites before; it can be tricky, so pay close attention.
Take your four egg whites and beat them at a high speed. When you lift the beater out of the bowl it should have a peak, or pointed tip at the end of it. This means they are done being whipped. They should look exactly like the ones in the lower left picture of this step. This process should take about 5 minutes. You will want to move quickly on to the next step to keep the egg white fluffy. Make sure that there is no egg yolk mixed into your egg whites.

Step Eight: Fold in Egg Whites
Now fold in your egg whites SLOWLY. DO NOT STIR OR BEAT THEM IN!! This would ruin the cake!

Step Nine: Cutting Wax-Paper
Use a knife, or a pen to mark a sheet of wax paper around the exterior of the pan. Then cut on the line you just drew. Coat the inside of the pan with shortening. Then put flour on the inside and shake it till the sides and bottom are covered with flour. Then put the cut wax paper in the bottom of the pan.
Do this for each of the three cake pans.

Step Ten: Pour Cake Batter
Pour equal amounts of batter into each 8 inch cake pan.

Step Eleven: Baking German Chocolate Cake
Put the cakes in the oven for 30 to 40 minutes. Do not open the oven until the cake has been in for the required time, if you do it will fall in the middle. Stick a tooth pick in your cake after baking. If it comes out clean your cake is done, if it comes out gooey then it needs another five to ten minutes.

Step Twelve: Cake Flipping
Once your cake layers have cooled for 15 minutes you will need to remove them from their cake pans. Using a knife, or a spatula like the one seen in the picture to the left, cut the cake away from the sides of the cake pan. Then flip it over on a cooling rack and remove the wax paper from the bottom.

Miso-Glazed Eggplant

Ingredients:

6 Tbsp shiro miso* (white fermented soybean paste)
3 Tbsp rice vinegar (not seasoned)
1 ½ Tbsp water3
¾ tsp sugar
1 Tbsp finely grated peeled fresh ginger
2 Tbsp vegetable oil plus additional for brushing pan
6 Asians(about 8 inches), halved lengthwise
2 scallions, finely chopped


Preparation:

Preheat broiler.
Whisk together shiro miso, vinegar, water, sugar, and ginger until sugar is dissolved.
Brush a large shallow baking pan with oil and arrange eggplant, cut sides up, in pan. Brush tops with 2 tablespoons oil (total). Broil eggplant 4 to 6 inches from heat until it begins to turn pale golden and soften, 4 to 5 minutes. Brush generously with miso mixture and broil 2 minutes more. Brush eggplant with miso again and rotate pan 180 degrees (do not turn eggplant over), then continue to broil until eggplant is tender and glaze is golden brown, 2 to 3 minutes. Serve sprinkled with scallions.
*Available at Asian markets

Seared Tuna Steaks with Wasabi-Green Onion Mayonnaise

Ingredients:

½ cup mayonnaise2 Tablespoons minced green onions (white and green parts) 1 teaspoon (or more) wasabi paste2 Tablespoons teriyaki sauce1 Tablespoon soy sauce1 Tablespoon unseasoned rice vinegar4 8-ounce tuna steaks (preferably ahi; each about 1 inch thick)
Vegetable oil

Preparation:

Whisk first 3 ingredients in small bowl to blend, adding more wasabi paste if desired. Cover and refrigerate.
Whisk teriyaki sauce, soy sauce, and rice vinegar in small bowl to blend. Place tuna steaks in resealable plastic bag. Add teriyaki mixture; seal bag. Turn bag to coat. Let stand at room temperature 30 minutes, turning bag occasionally.
Brush grill with vegetable oil. Prepare barbecue (medium-high heat). Drain tuna steaks. Grill tuna to desired doneness, about 4 minutes per side for medium. Top each tuna steak with about 2 tablespoons wasabi mayonnaise and serve.

Spiced Pork Tenderloin with Maple-Chipotle Sauce

Ingredients:

Pork
½ teaspoon salt
½ teaspoon dried thyme
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon freshly ground black pepper
1/8 teaspoon ground allspice
2 (1-pound) pork tenderloins, trimmed
2 teaspoons olive oil

Sauce
1 (7-ounce) can chipotle chiles, canned in adobo sauce
½ cup maple syrup
3 Tablespoons fat-free, less-sodium chicken broth
1 ½ Tablespoons cider vinegar

Preparation:

To prepare pork, combine first 6 ingredients; sprinkle evenly over pork. Place in a large zip-top plastic bag; seal and refrigerate 3 hours. Preheat oven to 375 degrees. Remove pork from bag. Place pork in a roasting pan; drizzle with oil. Bake at 375 for 30 minutes or until a thermometer inserted in center of pork registers 155 degrees. Remove pork from pan; cover and let stand 10 minutes. To prepare sauce, remove 2 teaspoons adobo sauce from can of chiles; reserve remaining chiles and sauce for another use. Add 2 teaspoons adobo sauce, syrup, broth, and vinegar to roasting pan, scraping pan to loosen brown bits. Cook over medium heat 5 minutes, stirring constantly. Remove from heat. Place pork in pan, turning to coat. Remove pork from pan, reserving sauce in pan. Cut pork into ½-inch-thick slices. Strain sauce through a fine sieve into a bowl; serve with pork. Yield: 8 servings (serving size: 3 ounces pork and about 1 tablespoon sauce).

Calories 201; Fat 5.1g; Protein 23.9g; Carb 13.8g; Fiber 0.3g

Fennel-Rubbed Pork Tenderloin with Shallot-Onion Agrodolce

Ingredients:
Agrodolce
1 Tablespoon olive oil
3 cups vertically sliced onion
1 cup sliced shallots
1 Tablespoon sugar
¾ cup dry white wine
1/3 cup golden raisins
¼ cup red wine vinegar
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper

Pork Tenderloin
2 teaspoons fennel seeds, crushed
½ teaspoon salt
½ teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon freshly ground black pepper
1 (1-pound) pork tenderloin, trimmed
Cooking spray

Preparation:
To prepare agrodolce, heat oil in a large nonstick skillet over medium-high heat. Add onion, shallots, and sugar to pan; sauté 12 minutes or until golden. Stir in wine, raisins, and vinegar; bring to a boil. Reduce heat, and simmer 9 minutes or until liquid almost evaporates. Remove from heat; stir in ¼ teaspoon salt and 1/8 teaspoon pepper. Prepare grill. To prepare pork tenderloin, combine fennel seeds, ½ teaspoon salt, coriander, cumin, and ¼ teaspoon pepper in a small bowl. Sprinkle pork with fennel seed mixture. Place pork on grill rack coated with cooking spray; grill for 20 minutes or until a thermometer registers 155 degrees (slightly pink), turning pork occasionally. Let stand for 10 minutes. Cut into ¼ -inch-thick slices. Serve with agrodolce. Yield: 4 servings (serving size: 3 ounces pork and about ½ cup agrodolce).

Calories 281; Fat 7.6g; Protein 25.2g; Carb 28.9; Fiber 2.8g

Spicy Coconut Shrimp Soup

Ingredients:

3 ½ cups fat-free, less-sodium chicken broth
1 cup sliced mushrooms
¼ cup finely chopped red bell pepper
1 Tablespoon light brown sugar
1 Tablespoon fish sauce
½ teaspoon grated peeled fresh ginger
¼ teaspoon red curry paste
1 cup light coconut milk
1 pound large shrimp, peeled and deveined
¼ cup thinly sliced green onions
2 Tablespoons thinly sliced fresh basil
2 Tablespoons fresh lime juice

Preparation:

Combine first 7 ingredients in a large saucepan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in coconut milk; cook 2 minutes or until hot. Add shrimp to pan; cook 3 minutes or until shrimp are done. Remove pan from heat; stir in onions, basil, and juice. Yield: 4 servings (serving size: about 1 ½ cups).

Calories 194; Fat 5.3; Protein 26.9; Carb 9.9; Fiber 1.4g

Guacamole

Avocados
Red onion
Garlic
Sea salt
Cilantro
Jalapeno
Lime juice

Italian Sausage Breakfast Casserole

Ingredients:
½ cup butter
½ pound fresh mushrooms, sliced
1 ¼ cups thinly sliced yellow onions
1 ½ pounds mild Italian sausage
12 slices buttered bread, crusts removed
2 cups shredded cheddar cheese
5 eggs
2 C. milk
3 tsp.. Dijon mustard
1 tsp. dry mustard
½ tsp. nutmeg
½ tsp. salt
½ tsp. pepper
2 Tbsp. chopped parsley


Method:
Grease 9X13 dish . In a skillet melt the butter and brown the mushrooms and onions until tender, 6-8 mins. Set aside. Cook the sausage and cut into pieces. In the greased dish place 6 slices bread, half of the mushroom mixture, half of sausage and half of the cheese. Repeat the layers ending with cheese. Mix together the eggs, milk, mustards, nutmeg, salt and pepper. Pour over the casserole. Cover and refrigerate overnight. when ready to bake, sprinkle parsley on top and bake uncovered in a 350˚ oven for 1 hour.

Chicken and Cashews in Lettuce Cups

Ingredients:

3 Tbsp low-sodium soy sauce
3 Tbsp honey
2 Tbsp canola oil
1 ½ pounds boneless, skinless chicken breasts, cut into ¾-inch pieces
Pepper
2 cloves garlic, finely chopped
1 Tbsp grated ginger
1 bunch scallions, trimmed and sliced
1 8-ounce can sliced water chestnuts, drained
¼ cup roasted unsalted cashews
1 small head boston or bibb lettuce, leaves separated


Preparation:

Combine the soy sauce and honey in a small bowl; set aside. Heat the oil in a large skillet over medium-high heat. Season the chicken with ½ teaspoon pepper and cook, stirring occasionally, until it begins to brown, about 3 minutes. Lower heat to medium and stir in the garlic and ginger. Add the scallions and cook for 1 minute. Stir in the water chestnuts and half the soy sauce mixture and continue to cook until the chicken is cooked through, about 4 minutes. Remove from heat and sprinkle with the cashews. Divide the lettuce leaves among individual plates and spoon the chicken over the top. Serve with the remaining soy sauce mixture for drizzling.

Risotto with Edamame, Lemon Zest, and Tarragon

Ingredients:

2 Tbsp EVOO
1 large yellow onion, chopped
2 cups Arborio rice
1 cup dry white wine (such as Sauvignon Blanc)
4 ½ cups low-sodium vegetable broth
1 ½ cups shelled edamame, thawed
2 teaspoons grated lemon zest
1 Tablespoon fresh tarragon, chopped
1 cup grated Parmesan
Kosher salt and pepper


Preparation:

Heat oil in a large saucepan over medium heat. Add the onion and cook for 4 minutes. Add the rice and cook, stirring constantly, for 2 minutes. Add the wine and cook, stirring frequently, until the liquid is absorbed. Stir in the broth, ¾ cup at a time (waiting until each addition of broth is absorbed before adding the next), and cook, stirring occasionally. It should take about 25 minutes for all the broth to be absorbed. Remove from heat and stir in the edamame, lemon zest, tarragon, ¾ cup of Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper. Spoon into individual bowls and top with the remaining Parmesan.

Pork Chops with Cherry Sauce

Ingredients:

3 Tbsp EVOO
2 shallots, thinly sliced
1 pound cherries, pitted and roughly chopped
½ cup low-sodium chicken broth
2 Tbsp orange marmalade
1 Tbsp balsamic vinegar
1/8 teaspoon crushed red pepper flakes
8 boneless pork chops, ½ inch thick
Kosher salt and pepper


Preparation:

Heat 1 tablespoon of the oil in a saucepan over medium heat. Add the shallots and cook for 3 minutes. Stir in the cherries, broth, marmalade, vinegar, and red pepper. Simmer until the sauce thickens, 6-8 minutes. Season the pork with 1 teaspoon and ¼ teaspoon pepper. Heat the remaining oil in a large skillet over medium-high heat. In 2 batches, cook the chops until golden brown and cooked through, 2-3 minutes per side. Divide among individual plates and top with the cherry sauce.

Broiled Asparagus

Ingredients:

1 pound asparagus, trimmed
2 tablespoons olive oil
Kosher salt and pepper

Preparation:

Heat broiler. On a baking sheet, toss the asparagus with the oil, ¼ teaspoon salt, and ¼ teaspoon pepper to coat. Arrange the asparagus in a single layer and broil, shaking the baking sheet occasionally, until tender and slightly charred, 6-8 minutes. Transfer to a platter.

Lemon-braised Artichokes

Ingredients:

½ cup EVOO
¼ cup fresh lemon juice
1 medium yellow onion, thinly sliced
8 sprigs thyme
4 cloves garlic, smashed
Kosher salt and pepper
2 medium artichokes

Preparation:

Heat oven to 350 degrees. In a medium Dutch oven, combine the oil, lemon juice, onion, thyme, garlic, ¼ cup water, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Trim the top and bottom of each artichoke. Using scissors, snip the tip off each leaf. Cut the artichokes into quarters and scoop out the fuzzy chokes. Toss the artichokes in the oil mixture. Cover, transfer to oven, and cook until tender, about 45 minutes. Divide among individual plates and spoon the cooking liquid over the top.

Roasted Salmon and Potatoes with Dill

Ingredients:

1 ½ pounds red new potatoes, halved
¼ cup EVOO
2 cloves garlic, smashed
Kosher salt and pepper
4 6-ounce pieces salmon fillet
¼ cup fresh dill
1 lemon, cut into wedges

Preparation:

Heat oven to 400 degrees. On a rimmed baking sheet, toss the potatoes, oil, garlic, ½ teaspoon salt and ¼ teaspoon pepper. Arrange in a single layer and roast, tossing once, until golden brown and crisp, about 45 minutes. When the potatoes have 15 minutes left to cook, place the salmon on a second baking sheet, season with ½ teaspoon salt and ½ teaspoon pepper, and roast until opaque and beginning to flake, 10-12 minutes total, depending on the thickness. Divide the potatoes among individual plates and serve with the salmon, dill, and lemon.

Chocolate Peanut Butterscotch Cookies

Ingredients:

½ cup sugar
½ cup firmly packed brown sugar
½ cup unsalted butter, room temperature
½ cup creamy peanut butter
1 teaspoon vanilla extract
1 egg
1 ¼ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup (6-ounce package) butterscotch morsels
Granulated sugar, for tops of cookies
Chocolate sauce, for dipping

Preparation:

Preheat oven to 375 degrees.

In a large bowl, combine sugar, brown sugar and butter. Beat with an electric hand mixer until fluffy. Add the peanut butter, vanilla and egg, blend well. Add the flour, baking soda and salt to dough mixture and mix well. With a wooden spoon or rubber spatula, stir in butterscotch chips. Take small dollops of dough and shape, with your hands, into 1-inch balls. Place 2 inches apart on a cookie sheet. Make sure that the cookies are at least 2 inches apart from each other because they will spread. Dip a fork into sugar and flatter the balls lightly with the fork in a crisscross pattern. Bake cookies for 6-9 minutes, or until golden brown. Remove cookies from cookie sheet immediately and place on wire racks to cool thoroughly. After cookies have cooled, dip in chocolate sauce.

Spiced Lamb Chops and Smashed Peas

Ingredients:

2 Tbsp EVOO
8 Lamb chops
1 tsp curry powder
Kosher salt and pepper
4 Shallots
3 cups frozen peas, thawed
2 tsp fresh lemon juice
1 Tbsp chopped fresh mint
2 Pieces pita bread, torn into large pieces and lightly seasoned

Preparation:

Heat oven to 400 degrees.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat.

Season the chops with the curry powder, ¾ teaspoon pepper. Working in batches, brown the chops in the skillet, 2 minutes per side. Transfer to a baking sheet. Roast to the desired doneness, 4-6 minutes for medium-rare.

Wipe out skillet. Heat remaining oil over medium heat. Add the shallots and cook 3 minutes.

Add the peas and gently smash with the back of a fork or a potato masher. Cook until heated through.

Remove skillet from heat and stir in the lemon juice, mint, ¼ teaspoon salt, and ¼ teaspoon pepper. Serve with the lamb and pita bread.

Asian Turkey Lettuce Wraps

Ingredients:

1 tablespoon peanut oil
1 large onion, chopped
1 1/4 pounds lean ground turkey
1/2 cup purchased Asian peanut sauce
1 tablespoon hoisin sauce
1 tablespoon soy sauce, plus additional soy sauce for dipping
1 cucumber, peeled, seeded, chopped (about 1 1/4 cups)
1/3 cup coarsely chopped fresh mint plus 1/3 cup small mint sprigs
12 large butter lettuce leaves


Preparation:

Heat peanut oil in heavy large skillet over medium-high heat. Add onion and sauté until beginning to brown, about 3 minutes. Add turkey and sauté until brown and cooked through, breaking up with back of spoon, about 7 minutes. Add peanut sauce, hoisin sauce, and 1 tablespoon soy sauce; heat through. (Can be made 8 hours ahead. Cover and refrigerate. Reheat in microwave or skillet, adding water by tablespoonfuls to moisten if necessary, before continuing.) Stir in cucumber and chopped mint. Season with salt and pepper.
Transfer turkey mixture to medium bowl. Place mint sprigs and lettuce leaves on platter. To make wraps, spoon turkey mixture onto lettuce leaf, add a few mint sprigs, fold in sides over filling, and roll up. Pass additional soy sauce alongside wraps for dipping.

Olive Crostini

Ingredients:

½ cup black olives
½ cup green olives with pimientos
2 medium cloves garlic
½ cup fresh grated Parmesan cheese
4 Tbsp butter
2 Tbsp olive oil
½ cup Monterey jack cheese, grated
¼ cup fresh parsley, chopped
1 baguette


Preparation:

Chop olives in a food processor. Transfer to medium bowl. With machine running, drop garlic through the feed tube of the food processor and mince. Add Parmesan, butter, and olive oil, and process into a paste. Add butter mixture to bowl with olives. Fold in jack cheese and parsley. Cut baguette into thin slices and spread each slice generously with olive mixture. Cook under broiler until bubbly and lightly browned - about 2 minutes.

Serve right out of oven. Helps to make olive mixture in advance and spread right before you put in the oven.
Makes approximately 24 toasts.

Shrimp Tikka with Fresh Mango Chutney

Gourmet June 2008
For shrimp:
1/4 cup vegetable oil
2 Tbsp fresh lime juice
1 (1-inch) piece fresh jalapeño, chopped (about 2 tsp)
1 (1-inch) piece peeled ginger, chopped
1 large garlic clove, smashed
2 tsp ground garam masala
3/4 tsp turmeric
1/8 tsp grated nutmeg
2 lb large shrimp in shell, peeled, leaving tail fan attached

For chutney:
1 tsp ground cumin 3 Tbsp fresh lime juice
1 (3/4-lb) unripe mango, chopped 3 Tbsp thinly sliced mint
1/3 seedless cucumber, peeled and chopped (3/4 cup) 3 Tbsp chopped cilantro
1/2 cup chopped red onion
1 to 2 tsp minced fresh jalapeño with seeds

Equipment: 10 (12-inch) wooden skewers, soaked in water 30 minutes
Accompaniment: lime wedges

Marinate shrimp:
Purée all ingredients for marinating shrimp, except shrimp, with 1/2 tsp salt in a blender until smooth. Pour into a sealable bag, then add shrimp and marinate at cool room temperature, turning bag occasionally, 30 minutes. Make chutney while shrimp marinate: Toast cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute. Stir together remaining chutney ingredients with 1/4 tsp salt, then sprinkle with toasted cumin.

Make kebabs:
Prepare grill for direct-heat cooking over med-high heat. Thread 4 shrimp onto each skewer, leaving small spaces between them. Put on a tray. Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, until just cooked through, 4 to 6 minutes total. Serve with chutney.

Cooks' notes:
•Shrimp can be cooked in a hot well-oiled large (2-burner) ridged grill pan, turning once, about 8 minutes total.
•Marinade can be made 1 day ahead and chilled.
•Chutney can be made 6 hours ahead and chilled.

Apricot Lamb Chops

Ingredients:

½ cup apricot preserves
2 teaspoons Dijon mustard
1 teaspoon bottled minced garlic
1 teaspoon low-sodium soy sauce
½ teaspoon Worcestershire sauce
¼ teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon black pepper
8 (4-ounce) lamb loin chops, trimmed
Cooking spray


Preparation:

Combine first 5 ingredients in a small bowl; set aside. Combine salt, cinnamon, and pepper, and sprinkle over both sides of lamb. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add lamb to pan; cook 5 minutes on each side or until desired degree of doneness. Remove skillet from heat; add apricot mixture, turning lamb to coat. Place 2 chops on each of 4 dinner plates; spoon remaining apricot mixture evenly over chops.

Yield
4 servings (serving size: 2 lamb chops and about 2 tablespoons sauce)

French Dressing

Ingredients:

1 cup white sugar
1 cup ketchup
1 cup vegetable oil
2 cloves garlic, minced
1/2 cup white vinegar
1/2 teaspoon hot pepper sauce
1 tablespoon celery seed
1/4 teaspoon liquid smoke flavoring
2 tablespoons minced fresh chives


Preparation:

In a one quart jar, combine sugar, ketchup, oil, garlic, vinegar, hot sauce, celery seed, liquid smoke and chives. Cover and shake well. Refrigerate until serving.

Gloria’s Stuffed Peppers

Ingredients:

1/3 C. JD Hot Sausage, browned
8 oz. cream cheese
3/4 Tbsp garlic salt
3 Tbsp grated Romano cheese
1 tsp. oregano
1 tsp. basil
1/3 C. Italian bread crumbs
1 Tbsp olive oil
2 pints sweet peppers



Preparation:

Preheat oven 350˚. Mix sausage, cream cheese, garlic salt, Romano, oregano, basil, bread crumbs, and olive oil. Stuff halved peppers with mixture. Bake 20-25 minutes until brown and bubbly.

**add chopped mushrooms, less bread crumbs … too chewy.

Rigatoni w/ spicy sausage-tomato sauce, arugula & Parmesan

Ingredients:

1 Tbsp olive oil
1 large onion, chopped
3 garlic cloves, chopped
2 pounds fresh hot Italian sausages, casings removed
½ cup dry red wine
1 28-ounce can diced tomatoes in juice
1 28-ounce can crushed tomatoes with added puree
8 ounces rigatoni
2 cups (packed) fresh arugula, stemmed
½ cup thinly sliced fresh basil leaves
1 Tbsp chopped fresh oregano
½ cup freshly grated Parmesan cheese


Preparation:

Heat oil in heavy large pot over medium heat. Add onion; sauté until translucent, about 4 minutes. Add garlic; stir 1 minute. Add sausage; cook until browned, breaking up with back of spoon, about 5 minutes. Drain drippings from pot. Add wine, diced tomatoes with juice, and crushed tomatoes; increase heat and bring to boil. Reduce heat to low and simmer 30 minutes to blend flavors, stirring occasionally. DO AHEAD: Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cool, then cover and keep chilled. Rewarm over medium heat before continuing.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
Stir pasta, arugula, basil, and oregano into tomato sauce. Simmer until arugula wilts, stirring often, about 2 minutes. Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan.


Bon Appétit
June 2008

Orzo w/ grilled shrimp, summer veggies and pesto vinaigrette

Ingredients:

8 ounces orzo (about 1 1/3 cups)
6 ½ Tbsp extra-virgin olive oil, divided
4 Tbsp red wine vinegar, divided
2 med zucchini or summer squash (about 9 oz total), cut lengthwise into ¼” thick slices
1 red or yellow bell pepper, quartered
3 Tbsp purchased pesto
2 Tbsp fresh lime juice
1 pound uncooked large shrimp, peeled, deveined
2 heirloom tomatoes (8 to 10 oz total), cored, cut into ½” cubes (about 2 cups)
½ cup thinly sliced fresh basil
leaves plus sprigs for garnish
1 8-ounce ball fresh mozzarella cheese, cut into ½” cubes


Preparation:

Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well. Transfer to large bowl and toss with 1 tablespoon oil.
Prepare barbecue (medium-high heat). Whisk 2 tablespoons oil and 2 tablespoons vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper. Whisk pesto, lime juice, remaining 3 1/2 tablespoons oil, and remaining 2 tablespoons vinegar in small bowl for pesto vinaigrette. Place shrimp in medium bowl. Add 2 tablespoons pesto vinaigrette; toss to coat. Grill zucchini and bell pepper until crisptender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work surface. Sprinkle shrimp with salt and pepper; grill until charred and cooked through, 2 to 3 minutes per side. Place shrimp in bowl with orzo. Chop zucchini and bell pepper; add to bowl with orzo. Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover; chill.
Garnish with basil sprigs and serve cold or at room temperature.

Bon Appétit
June 2008

NANA EDIE'S DEVIL'S FOOD CAKE

Ingredients:

For cake layers:
1/2 cup milk (not nonfat)
1 tablespoon distilled white vinegar
4 oz semisweet chocolate, chopped
1 stick unsalted butter, cut into pieces
1 cup water
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
2 large eggs
1 teaspoon vanilla

For frosting:
1 1/2 cups sugar
1 cup heavy cream
4 oz unsweetened chocolate, chopped
1 stick unsalted butter, cut into pieces
1 teaspoon vanilla


Preparation:

Preheat oven to 350°F. Butter 2 (8- by 2-inch) round cake pans and dust with flour, knocking out excess. Stir together milk and vinegar and set aside to “sour” (mixture will curdle). Melt chocolate and butter with water in a large metal bowl set over a saucepan of simmering water, whisking until smooth. Cool slightly. Sift together flour, baking soda, and salt. Beat sugar into chocolate mixture with an electric mixer. Add eggs, 1 at a time, beating well after each addition, then beat in vanilla. Add flour mixture and beat on low speed just until combined. Add soured milk and beat on high speed 2 minutes.
Divide batter evenly between cake pans. Bake in middle of oven until tops of layers spring back when touched lightly and edges have just started to pull away from sides of pans, about 35 minutes. Cool layers in pans on racks 5 minutes. Run a thin knife around edges of pans, then invert layers onto racks to cool completely. Make frosting:
Bring sugar and cream to a boil in a heavy saucepan, stirring constantly, and simmer 10 minutes. Remove from heat and add chocolate, butter, and vanilla, stirring until smooth. Transfer to a bowl and cool to room temperature, stirring occasionally. Chill frosting, stirring frequently, until thickened and spreadable. Assemble cake:
Brush any loose crumbs from layers and put 1 layer upside down on a serving plate. Spread with about 1 cup frosting. Place other layer on top, right side up. Frost top and sides of cake with remaining frosting.
Cooks' note:• The old-fashioned frosting will have a slightly grainy texture, like some types of fudge

Oatmeal Raisin Cookies

Ingredients:

1 cup margarine or butter, softened
1 cup firmly packed brown sugar
½ cup granulated sugar
2 eggs
1 teaspoon vanilla
1 ½ cups flour
1 teaspoon baking soda
1 ½ teaspoons cinnamon
½ teaspoon salt (optional)
3 cups oatmeal, uncooked
1 cup raisins
1 teaspoon nutmeg

Preparation:

Preheat oven to 350. Beat together margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats and raisins; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Cool 1 minute on sheet; remove to wire rack. Makes about 4 dozen cookies.

Mango Salsa

Ingredients:

2 10 oz. bags frozen corn
2 cans black beans
2 red peppers
2 mangos
½ cup red onion
½ cup cilantro
½ cup lime juice
2 packets Good Seasons Italian Dressing Mix


Preparation:

Dice the mango, bell peppers, and onion. Chop the cilantro finely. Drain the black beans and thaw the corn. Combine all ingredients and serve chilled with tortilla chips.

Italian Meatloaf

Ingredients:

1 cup boiling water
½ cup sun dried tomatoes packed without oil
½ cup ketchup
1 cup seasoned breadcrumbs
¾ cup finely chopped onion
¾ cup chopped fresh basil
½ cup (2 oz.) shredded sharp provolone cheese
2 large egg whites
2 garlic cloves minced
1 lb. ground round
Cooking spray
1/3 cup ketchup


Preparation:

Combine boiling water and tomatoes in a bowl, let stand 30 minutes or until soft. Drain and finely chop tomatoes. Preheat oven to 350.

Combine Chopped tomatoes, ½ cup ketchup and next 7 ingredients in a large bowl. Shape meat mixture into a 9x5 " loaf on a broiler pan coated with cooking spray. Spread 1/3 c. ketchup over meat loaf. Insert a meat thermometer into loaf. Bake at 350 for one hour or until thermometer reaches 160. Let stand 10 minutes before slicing.

Turkey and Roasted Red Pepper Meat Loaf

Ingredients:

1 ½ pounds ground turkey
1 small yellow onion, chopped
½ cup bread crumbs
1 egg, beaten
1 cup grated Parmesan
2 Tbsp plus 2 tsp Dijon mustard
1 cup flat-leaf parsley, chopped
1 7-oz. jar roasted red peppers, cut into ½-inch pieces
Kosher salt & pepper
1 Tbsp white wine vinegar
3 Tbsp EVOO
6 cups mixed greens


Preparation:

Preheat oven to 400 degrees. Combine the turkey, onion, bread crumbs, egg, Parmesan, 2 tablespoons of the mustard, the parsley, red peppers, ¾ teaspoon salt, and ½ teaspoon pepper in a large bowl. Shape the meat into an 8-inch loaf and place into baking dish. Bake until no trace of pink remains (internal temp 165 degrees), about 45 minutes. Transfer to a cutting board and let rest for 15 minutes before slicing. Whisk together the remaining mustard, the vinegar, oil, ¼ teaspoon salt and ¼ teaspoon pepper in a small bowl. Divide the greens among individual plates and drizzle the vinaigrette over the top.

Tip: A loaf pan isn’t the best choice for baking meatloaf. Instead use a large pan with 1 ½ to 2-inch sides, such as a metal, glass or ceramic 7x11 baking dish, which will allow the heat to circulate over the meat, cooking it evenly.

Spicy Bran Muffins

Ingredients:

1½ cups flour
1½ cups oat bran
1 tsp baking soda
1 ½ tsp cinnamon
¾ tsp allspice
½ tsp kosher salt
8 Tbsp unsalted butter (1 stick), at room temperature
1/3 cup sugar
2 large eggs
1 cup sour cream
1/3 cup molasses
1 cup raisins

Preparation:

Preheat oven to 350 degrees. In a large bowl, combine the flour, oat bran, baking soda, cinnamon, allspice, and salt; set aside. Beat the butter and sugar in the bowl of an electric mixer on medium-high until smooth. Add the eggs and beat to combine. Add the sour cream and molasses and beat to combine. Slowly add the flour mixture, mixing until incorporated. Fold in the raisins. Spoon the batter into a muffin tin lined with paper liners. Bake until cooked through and a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Serve with butter.

Make ahead note: You can prepare the batter up to 12 hours in advance. Keep it in the refrigerator until ready to bake.

Crispy Breaded Shrimp with Garlicky Beans

Ingredients:

½ cup bread crumbs
2 Tbsp chopped fresh rosemary
Kosher salt & pepper
5 Tbsp olive oil
1 pound medium shrimp, peeled and deveined
1 clove garlic, chopped
1 19-oz can cannellini beans, rinsed & drained
2 bunches arugula, trimmed

Preparation:

Preheat oven to 400 degrees. Mix the bread crumbs, rosemary, ½ teaspoon salt, ¼ teaspoon pepper, and 3 tablespoons of the oil in a large bowl. Add the shrimp and toss to coat. Transfer shrimp and any excess crumbs to baking sheet. Bake until the shrimp are cooked through and the bread crumbs are crispy, 10-12 minutes.

Heat the remaining oil in a medium skillet over medium-high heat. Add the garlic and cook, stirring for 30 seconds. Add the beans, ¼ cup water, ¼ teaspoon salt, and ¼ teaspoon pepper. Cook until heated through, about 2 minutes. Remove from heat, add the arugula, and toss to combine.

Divide the beans among individual plates and serve with the shrimp. Sprinkle any extra bread crumbs from the pan over the top.

Substitution note: If fresh rosemary is not available—or not one of your favorite herbs—use sage or thyme instead.

Cornbread

Ingredients:

3 cups Bisquick
½ tsp baking soda
¼ cup cornmeal

2 sticks butter
1 ½ cups sugar
3 eggs
1 ½ cups milk


Preheat oven to 350o. Mix bisquick, baking soda, and cornmeal well. Set aside.

Cream butter and sugar; add eggs one at a time. Add dry ingredients alternately with milk. Bake 40 minutes at 350o.

Classic Beef Pot Roast

Ingredients:

1 teaspoon olive oil
1 (3-pound) boneless chuck roast, trimmed
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups coarsely chopped onion
1 cup dry red wine
4 thyme sprigs
3 garlic cloves, chopped
1 (14-ounce) can fat-free, less-sodium beef broth
1 bay leaf
4 large carrots, peeled and cut diagonally into 1-inch pieces
2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
Fresh thyme leaves (optional)


Preparation:

Preheat oven to 350º. Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.
Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.
Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.
Yield
10 servings (serving size: 3 ounces roast, about 3/4 cup vegetables, and about 3 tablespoons cooking liquid)

Garlicky Green Beans with Pine Nuts

Ingredients:

1 ½ pounds green beans, trimmed
2 Tbsp EVOO
2 large cloves garlic, thinly sliced
1/3 cup (about 2 oz) pine nuts
Kosher salt and pepper

Preparation:

Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 3-5 minutes. Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the pine nuts and cook until golden brown, about 3 minutes. Drain the green beans and transfer to the skillet. Add ½ teaspoon salt and ¼ teaspoon pepper and toss to coat. Transfer to a serving bowl. Make ahead note: This dish can be partially prepared up to 2 days in advance. Blanch the green beans by boiling until tender. Plunge them into an ice bath to stop the cooking. Drain and refrigerate, covered, until ready to sauté with the garlic and pine nuts. Cook the green beans until heated through.

Variations:
Green beans with tarragon vinaigrette: As the beans cook, make the vinaigrette. In a bowl, combine 1 tablespoon lime juice, 1 tablespoon sherry vinegar, 1 pinch cayenne pepper, ¼ teaspoon salt, and 1 teaspoon finely chopped fresh tarragon. Whisking constantly, slowly add 3 tablespoons EVOO in a thin, steady stream until emulsified. (Omit the garlic, pine nuts, and oil from the original recipe.) Drizzle the vinaigrette over the beans before serving. Serve warm or at room temperature.
Green beans with brown butter: Omit the olive oil and melt 4 tablespoons unsalted butter in a skillet or small saucepan over medium heat. Stir with a wooden spoon as it starts to foam. Remove the butter from heat as soon as it begins to turn golden brown and smell nutty, about 1 minute. Add the garlic, pine nuts, ½ teaspoon salt, and ¼ teaspoon pepper. Swirl the skillet over heat for 30 seconds more to coat the nuts. Spoon the mixture over the green beans and serve.

Cheese Ravioli with Toasted Walnuts

Ingredients:

1 14-16-ounce pkg cheese ravioli (frozen or fresh)
1/3 cup EVOO
1 clove garlic, sliced
1 cup (2 oz) walnuts, roughly chopped
2 teaspoons lemon juice
Kosher salt and pepper
½ cup fresh flat-leaf parsley, chopped
¼ cup grated Parmesan

Preparation:

Cook the ravioli according to the package directions. Drain, reserving 3 tablespoons of the cooking water. Heat the oil in a medium skillet over medium heat. Add the garlic and walnuts. Cook, stirring, until the nuts are lightly toasted and fragrant, about 5 minutes. Stir in the lemon juice, ½ teaspoon salt, ¼ teaspoon pepper, the parsley, and the reserved cooking water. Add the ravioli and toss to coat. Divide among individual plates and sprinkle with Parmesan.

Substitution: For a hint of vegetables, use pumpking or butternut-squash ravioli instead of cheese-filled. You can also replace the walnuts with pecans or almonds.

Chocolate-Pecan Pie

Ingredients:

1 Tbsp butter, plus 6 Tbsp melted, plus 5 Tbsp melted
1 package (7 oz) shortbread cookies
3 eggs, lightly beaten
1 cup sugar
¼ tsp salt
1 cup dark corn syrup
3 oz. unsweetened baking chocolate, coarsely chopped
1 cup pecan halves

Preparation:

Preheat oven to 375 degrees. Grease a 9” pie plate with 1 tablespoon butter. Place the shortbread cookies in a food processor, and pulse until they are fine crumbs. Add 6 tablespoons melted butter, and pulse a few times to combine. Transfer mixture to the pie plate, and press firmly and evenly to form a crust. Place the plate in the freezer for 5-10 minutes. Meanwhile, in a large mixing bowl, combine the eggs, sugar, salt, corn syrup, chocolate, 5 tablespoons melted butter and pecans; stir until the mixture is fairly uniform. Take the pie plate out of the freezer, and place on a baking sheet. Pour the chocolate mixture into the pie plate, and put into the oven. Bake for 55 minutes, remove and let cool completely before serving.

Savory Gravy

Ingredients:

Pan drippings from meat
1/3 cup dry white wine (such as Sauvignon Blanc)
4 Tbsp unsalted butter
½ cup all-purpose flour
2 ½ cups low-sodium chicken broth
Kosher salt and pepper

Preparation:

Strain the pan drippings into a fat separator or large measuring cup. Let stand for 10 minutes. Skim and discard the fat from the surface. Place the empty roasting pan over 2 burners over medium-high heat. Add the wine and cook for 2 minutes, stirring and scraping to dissolve any bits stuck to the pan. Remove from heat and pour into the cup with the pan juices. Melt the butter in a large skillet over medium heat. Sprinkle with the flour and cook, stirring constantly, until golden brown, about 5 minutes. Still stirring, slowly add the broth, then the reserved pan juices. Bring to a boil, reduce heat, and simmer until thickened, about 10 minutes. Remove from heat and stir in 1 teaspoon salt and ½ teaspoon pepper.

Variations:

Time-infused gravy: Make the recipe above with these changes: after adding the broth and pan juices to the flour mixture, drop in 12 sprigs of thyme. Continue cooking as directed. Remove and discard the thyme before serving.

Gravy with roasted vegetables: Make the recipe above with these changes: After cooking the wine, add it to a food processor along with the pan juices and a third of the reserved roasted vegetables from the roasting pan. Puree until smooth and transfer to a medium pot. Working in batches, puree the broth and remaining vegetables and add them to the pot. Omit the butter and flour. Season with ½ teaspoon salt and ¼ teaspoon pepper. Reheat the gravy if necessary and serve.

Smoky Braised Chicken and Gnocchi

Ingredients:

4 chicken legs (drumsticks and thighs)
Kosher salt and pepper
1 Tbsp EVOO
4 cups low-sodium chicken broth
1 Tbsp smoked or hot paprika (found in the spice section)
2 yellow onions, cut into wedges
1 pound gnocchi (refrigerated or shelf-stable)

Preparation:

Heat oven to 400 degrees. Pat the chicken dry with a paper towel and season with 1 teaspoon salt and ½ teaspoon pepper. Heat the oil in a large ovenproof saucepan over medium-high heat. Add the chicken, skin-side down, and cook until the skin is crisp, about 5 minutes. Turn the chicken and add the broth, paprika, and onions. Transfer to oven and cook, uncovered, for 30 minutes. Add the gnocchi and continue cooking until the gnocchi are cooked through, about 15 minutes. Divide among individual plates.

Roasted Tarragon Lamb with Butter Beans

Ingredients:

1 ¼ pounds top-round lamb
Kosher salt and pepper
3 cloves garlic, chopped
1 Tbsp dried tarragon
4 Tbsp EVOO
1 Red onion, thinly sliced
2 15-ounce cans butter or cannellini beans, drained & rinsed

Preparation:

Heat oven to 400 degrees. Season the lamb with 1 teaspoon salt and ½ teaspoon pepper. Place the lamb in a roasting pan. In a smaller bowl, combine the garlic, tarragon, and 1 tablespoon of the oil. Rub over the lamb and roast, 25-30 minutes for medium-rare (internal temperature 125 degrees). Transfer to a cutting board and let rest for 5 minutes before slicing. Meanwhile, heat the remaining oil in a skillet over medium-high heat. Add the onion and cook until soft, about 4 minutes. Add the beans, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring, until heated through, 3 to 4 minutes. Serve with lamb.

Beef with Parmesan Potatoes

Ingredients:

½ cup fresh flat-leaf parsley, chopped
1 Tablespoon grated lemon zest
2 pounds beef tenderloin
Kosher salt and pepper
4 Tablespoons EVOO
1 ½ pounds medium Red Bliss potatoes
¼ cup shaved Parmesan

Preparation:

Heat oven to 400 degrees. In a small bowl, combine the parsley and lemon zest; set aside. Season the beef with 1 ½ teaspoons salt and ½ teaspoon pepper. Heat 1 tablespoon of the oil in an ovenproof skillet over medium-high heat. Add the beef and brown on all sides, about 5 minutes. Transfer to oven and roast, 18-20 minutes for medium-rare (internal temperature 125 degrees). Let rest for 5 minutes before slicing. Meanwhile, place the potatoes in a saucepan, cover with cold water, and bring to a simmer. Add 1 teaspoon salt and cook until tender, about 15 minutes. Drain and divide among plates. Gently crush the potatoes with a spoon to crack the skins. Drizzle the remaining oil, ¼ teaspoon salt, ¼ teaspoon pepper, and the Parmesan. Serve with the beef. Top with parsley.

Trevor’s Striped Bass with Shallot Vinaigrette & Spinach

Ingredients:

½ cup, plus 3 Tbsp EVOO
3 Shallots
1 Tbsp capers, chopped
1 Tbsp red wine vinegar
Kosher salt and pepper
4 6-ounce pieces striped bass or halibut
2 bunches spinach (about 1 pound), trimmed

Preparation:

In a saucepan, over medium-low heat, combine ½ cup of the oil and the shallots. Simmer until the shallots are light golden brown, about 12 minutes. Transfer to a bowl and stir in the capers, vinegar, ¼ teaspoon salt, and ¼ teaspoon pepper; set aside. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the fish with ¼ teaspoon salt and ¼ teaspoon pepper and cook until opaque, about 4 minutes per side. Divide among plates. Wipe out the skillet and heat the remaining oil over medium heat. Add the spinach, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring, until wilted, 2-3 minutes. Serve with the striped bass, drizzling the vinaigrette over the top.

20 Minute White Bean Chili

Ingredients:

1 cup chopped onions
1 clove garlic, minced
1 Tbsp. vegetable oil
1 lb. ground turkey
1 cup chicken broth
1 (14.5-oz.) can stewed tomatoes
1/3 cup Grey Poupon Dijon Mustard
1 Tbsp. chili powder
1/8 to 1/4 tsp. ground red pepper
1 (15-oz.) can cannellini beans, drained and rinsed
1 (8-oz.) can corn, drained
tortilla chips and shredded Cheddar cheese, optional

Preparation:

Cook and stir onions and garlic in oil in a 3-quart saucepan over medium-high heat until tender. Add turkey; cook until done, stirring occasionally to break up meat. Drain.Stir in chicken broth, tomatoes, mustard, chili powder and pepper. Heat to a boil; reduce heat. Simmer for 10 minutes. Stir in beans and corn; cook for 5 minutes. Serve topped with tortilla chips and shredded cheese if desired.Nutrition information per serving:293 calories, 26 g protein, 33 g carbohydrate, 6 g total fat, 1 g saturated fat, 50 mg cholesterol, 752 mg sodium, 5 g dietary fiber.

Shelley’s Famous Spinach Balls

Ingredients:

2 10-ounce boxes frozen, chopped spinach thawed and squeezed
2 cups crushed herb seasoned stuffing mix
1 cup firmly packed grated parmesan cheese
½ cup melted butter (1 stick)
4 small green onions finely chopped
3 eggs
Dash fresh grated nutmeg
¼ cup sugar
½ cup dry mustard
½ cup white vinegar
1 egg yolk

Preparation:

Combine first 7 ingredients in a large bowl and mix well. Shape into 1" balls. Cover and refrigerate or freeze until ready to bake. Preheat oven to 350. Set on ungreased sheet. Bake until golden brown about 10-15 minutes. Makes 12 servings. Serve with mustard sauce.

Combine mustard and vinegar in small bowl and cover. Let stand at room temperature for 4 hours. Mix sugar and egg yolk in small sauce pan. Add mustard and vinegar mixture and cook over low heat, stirring constantly until slightly thickened.
Cover and chill. Serve at room temperature.

Mom’s Famous Split Pea Soup

Ingredients:

4 Tbsp Ham soup base
Bone from ham and juices left after baking
5 bay leaves
12 cups water
2 lbs Peas washed & drained
1 cup chopped onion
3 carrots shredded
2 cloves garlic pressed
12 oz to1 lb of ham cut into pieces

Preparation:

Put all ingredients into large soup pot except ham bone and ham pieces. Bring to boil; reduce and cook until peas are tender & mushy. Cut off as much good ham as possible from bone. Set aside. While soup pot ingredients are cooking put ham bone in large sauce pan and cover with water. Bring to a boil and reduce to simmer for 1 ½ hours. Add water to or reduce to 3 cups. Place in freezer until fat comes to the top and remove fat. Put the liquid into the soup pot and continue cooking adding ham pieces. There you have it! Walla—Mary Jane's Famous Pea Soup!

If consistency of soup is too thick, add water. Also, be sure to save all juices from ham at time of baking because it really makes the soup!

Blue Cheese Green Beans

Ingredients:

Green Beans
Bacon
Blue Cheese
Butter

Preparation:

Blanch green beans until tender crisp. Drain and put immediately into ice water. Cool and drain. This can be done ahead. Sauté beans in a small amount of butter until tender. Add bacon and toss. Add crumbled blue cheese at the last minute before serving.

Twix Bars

Ingredients:

Club crackers
½ cup margarine
½ brown sugar
½ cup white sugar
¼ cup milk
Graham crackers
2/3 cup peanut butter
½ cup chocolate chips
½ cup butterscotch chips

Preparation:

Layer bottom of 9x13 pan with Club Crackers. Bring margarine, sugars and milk to a boil for 3 minutes. Add 1 cup crushed graham crackers during last minute of boiling. (You can buy them already crushed). Pour mixture over crackers as the second layer. Cover with club crackers for third layer. Melt peanut butter, chocolate chips and butterscotch chips in microwave. Beat until smooth and frost bars.

Sun-Dried Tomato Breakfast Casserole

Ingredients:

12 oz pkg hot Jimmy Dean sausage
1 lb Italian sausage, casings removed
1 pkg sliced portabellas
7 oz chopped drained sun-dried tomatoes
2 tsp fennel
5 Tbsp chopped fresh parsley
2 tsp Italian seasoning
9 large eggs
1 red pepper, chopped
5 large egg yolks
½ cup chopped shallots
1 cup Half & Half
3 garlic cloves, pressed
2 cups whipping cream
2 ½ c grated mozzarella
1 tsp salt


Preparation:

Preheat oven to 375. Butter a glass Lasagna pan. Brown Jimmy Dean and Italian sausage, breaking into small pieces. Remove from frying pan w/ slotted spoon. Sauté portabellas, fennel, Italian seasoning, red pepper, shallots and garlic until "tender crisp". Stir in sun-dried tomatoes and parsley. Spread mixture in prepared pan. (can be made ahead. Cover and refrigerate)

In blender, mix eggs & yolks, half & half and 1 ½ cups of mozzarella and salt. Mix in whipping cream on low speed for a short amount of time. Pour egg mixture over sausage mixture. Sprinkle with remaining ½ cup cheese. Bake until top of casserole is golden brown and knife inserted into center comes out clean, 30-50 minutes. Let stand 15 minutes before cutting.

Butternut Squash Soup

Ingredients:

1 Tbsp butter
¼ cup brown sugar
1 onion, diced
1 apple, Diced
1 tsp Cinnamon
½ chipotle pepper, finely diced
4 cups chicken or vegetable Stock
1 butternut squash, large diced
Olive Oil
Salt and Pepper
2 tsp orange zest
Sage, chopped

Preparation:

Toss butternut squash with olive oil and salt and pepper. Place on baking sheet and roast in 350F until soft, tender, and slightly carmelized (time depends on the size of your dice). Sauté onion in butter until tender. Add Brown sugar and cook until onion starts to caramelize. Add apple and cinnamon. Continue cooking until tender. Add chipotle pepper and cook until aromatic. Add roasted butternut squash and sauté briefly. Add stock and cook for 15 minutes. Add orange zest and chopped sage. Puree in blender in batches or with a hand held blender. Finish with butter and or cream if desired.

Tiramisu

Ingredients:

2 (8oz) cartons mascarpone cheese
½ cup sugar
1 cup whipping cream
2 Tbsp light rum
½ tsp vanilla
3 (3oz) packages ladyfingers
1 cup brewed espresso coffee, cooled
2/3 cup sliced almonds, toasted
1 ½ tsp unsweetened cocoa

Preparation:

In large mixer bowl, combine cheese, sugar, whipping cream, rum and vanilla. Beat until smooth and creamy. Arrange 1 ½ packages ladyfingers, cut side down, in bottom of 9x13” glass baking dish. Pour half of coffee over ladyfingers. Spread half of cheese mixture over ladyfingers. Sprinkle half of nuts and half of cocoa over cheese. Arrange remaining ladyfingers over cocoa; sprinkle with remaining coffee and layer with remaining cheese, nuts and cocoa. Refrigerate, covered, several hours or overnight. To serve: Carefully scoop down through all layers; serve in sorbet dishes or on dessert plates.

Spicy Rosemary Cashews

Ingredients:

1 lb. roasted, unsalted cashews
2 T. minced fresh rosemary leaves
½ tsp. cayenne pepper
2 tsp. light brown sugar
1 T. kosher salt
1 T. unsalted butter, melted


Preparation:

Preheat oven to 350 degrees. Spread the cashews on a sheet pan. Toast in the oven until warm, about 5 minutes. In a large bowl, combine the rosemary, cayenne, sugar, salt and butter. Thoroughly toss the warm cashews with the spiced butter and serve warm.

Lobster Bisque

Ingredients:

2 cups Half & Half (or milk)
1 cup water
¾ cup white wine
1 Tbsp “Superior Touch” lobster base
3 Tbsp flour
2 Tbsp tomato paste
¼ tsp paprika
½ cup lobster meat (or cod)

Preparation:

In a pot, combine all ingredients and bring to a boil, while stirring. Reduce heat and simmer for 5 minutes. Makes four 8oz servings.
** Hint** The cod can be poached in a greased pan with a little water. Cool and break apart.


In a pot combine 2 c 1/2 & 1/2 or milk 1 c water 3/4 c white wine, 1 T "Superior Touch" Lobster base, 3 T flour, 2 T Tomato Paste and 1/4 t paprika and 1/2 c lobster meat or I use cod also. Bring to a boil while stirring. Reduce heat and simmer for 5 mins. Makes 4 8 oz servings. Hint. The cod can be poached in a "pamed" pan w/ a little water. Cool and break apart.

Sausage Apple Stuffing

Ingredients:

1 lb sweet Italian sausage (w/ casings removed)
½ stick butter
5 cups chopped onions (about 3 lg)
2 cups chopped celery
8 cups diced cored Granny Smith Apples
1 Tbsp Sage
2 tsp dried thyme
1 tsp allspice
5 ½ cups herbed cubed stuffing mix (about 10 oz)
1/3 cup chick broth
¼ cup marsala

Preparation:

Saute sausage until cooked thru and crumbled. Using slotted spoon, transfer sausage to large bowl. Add butter, onions and celery to skillet. Saute until onions are tender. Add apples and sauté until tender but still hold shape. Add Sage, thyme and allspice and sauté 1 minute. Add to sausage. Stir in stuffing and mix while adding chicken broth and marsala mixture. Cover & chill. Can be made 1 day ahead.
Put stuffing that dosen't fit in roast in buttered glass lasagna dish and cover w/ foil. Bake @ 325 about 40 mins.

**Note: Mom makes one and a half times the recipe for 8 people.

Crown Roast of Pork

Ingredients:

1 ½ Tbsp dry rubbed sage 2-14 oz cans low salt chick broth
1 Tbsp sea salt ½ cup applejack (at liquor store)
2 lg garlic cloves, pressed ¼ stick butter
1 tsp dried thyme 1 cup finely chopped onion
¾ tsp allspice 2 Tbsp flour
6 ½ to 7 lb. crown roast 1/3 cup Dry Marsala Wine
½ cup frozen apple juice concentrate, thawed


Preparation:

Combine sage, salt, garlic, thyme & ½ teaspoon allspice in bowl. Fold double layer of heavy duty foil into 4” square. Push foil thru roast to bottom to cover opening so stuffing won't fall out later. Place roast on rack in large roasting pan. Rub sage mixture over, cover and refrigerate overnite.

Preheat oven to 450. Place pork in oven: reduce to 325. Roast pork for 1 hour and 30 minutes. Fill cavity w/ enough stuffing to mound in center. Continue roasting until thermometer inserted into center of pork registers 160. About 1 hour and 20 minutes. Meanwhile, boil broth in large saucepan until reduced to 1 1/3 cups.

Carefully transfer pork to platter. Pour off fat from pan. Place pan over med-high heat. Add applejack and marsala, bring to boil scraping up any brown bits. Remove from heat. Melt butter in heavy large skillet over med-high heat. Add onion and sauté till tender. Add flour & 1 tsp sage; stir 1 minute. Whisk in reduced broth, applejack and marsala mixture. Boil till thickened to sauce consistency. Stir in 1/8 teaspoon of allspice. Season w salt & pepper.
**Note: Mom makes one and half times this recipe for 8 people.

Wanda’s Famous Asparagus

Ingredients:

1 bunch of asparagus
3 cloves of garlic, pressed
4 Tbsp soy sauce
EVOO
Slivered almonds, optional

Preparation:

Clean and blanch asparagus until bright green but still firm. Drain. Put into ice water immediately. Cool & drain. This can be done ahead. Cut into 2" pieces and sauté in skillet with garlic, soy sauce and EVOO. Add slivered almonds if desired.

Larry’s Famous Salad

Ingredients:

1 head of lettuce, washed, torn & spun
Shredded mozzarella
Sweet onions, sliced thin & halved
Green salad olives, drained and slightly chopped
Tomatoes, cut in bite size pieces
Balsamic vinaigrette dressing (I use Paul Newman)
Croutons if desired


Preparation:

This salad can be put together ahead but add olives, cheese, croutons and dressing just before serving. A piece of cold, wet paper towel on top will keep it fresh in fridge for a few hours.

Oven Roasted Potatoes

Ingredients:

4 large potatoes, cubed (peeled or unpeeled)
4 Tbsp fresh rosemary, lightly chopped (2 Tbsp dried rosemary)
Garlic, pressed
Salt
Pepper


Preparation:

Preheat oven to 425 degrees. Put all ingredients into Ziploc bag and shake to coat. Let sit on counter for at least 10 minutes, shaking occasionally. Place potatoes in a single layer on a roasting pan or baking sheet. Roast for 20-30 minutes in preheated oven, turning occasionally to brown on all sides.

**Note: You can use basil instead of rosemary if you prefer. Also, add hot sauce to bag if you like spicy potatoes.

Lawry’s Creamed Corn

Ingredients:

1 ½ Tbsp. butter
1 ½ Tbsp. all-purpose flour
3 Tbsp. sugar
¾ tsp. Lawry's® Seasoned Salt
1 ½ cups half and half
2 cans (11 oz. ea.) vacuum packed whole kernel corn, drained


Preparation:

In heavy 2-quart saucepan, melt butter, then stir in flour, sugar and Seasoned Salt until blended. Slowly stir in half and half and cook over medium-high heat, stirring frequently, until thickened. Stir in corn and heat through. Yields 4 servings.
Variation: For Au Gratin, place corn in 9- or 10-inch shallow casserole dish, sprinkle with 1/4 cup freshly grated Parmesan cheese, then broil until golden.

Tomato- Pesto Spread

Ingredients:

2-3 ripe plum tomatoes
½ wedge fontanella cheese
1 tbsp diced garlic
French baguettes
One 6-8 oz. pkg. pesto sauce
note: I use Contadina, which is sold in the refrigerated section with fresh pastas and sauces.

Preparation:

Core the plum tomatoes, getting rid of the pulp and seeds. Then dice them and add to a serving bowl. Mince the half-wedge of fontanella (use a whole wedge if you want a large portion). Add to bowl. Add the garlic. Stir in the pesto sauce. Cut the baguettes into bite-sized portions. Spread onto the bread.

Chocolate Chip Scones

Ingredients:

2 cups all purpose flour ½ cup unsalted butter, cold and cut into pieces
¼ cup granulated white sugar ½ cup milk or semi sweet chocolate chips or chunks
1 ¼ tsp baking powder ½ cup dried cherries or cranberries (optional)
¼ tsp baking soda 1 tsp pure vanilla extract
¼ tsp salt 2/3 cup heavy cream

Egg mixture for brushing top of scones:

1 large egg, lightly beaten
1 tbsp granulated white sugar
1 tbsp milk
¼ tsp ground cinnamon


Preparation:

Preheat oven to 400 degrees and place rack in the middle of oven. Line baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chocolate chips and dried cherries. In a small measuring cup whisk together the heavy whipping cream and Vanilla Extract and then add to the flour mixture. Stir just until the dough comes together. Do not over mix the dough. Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 11/2 inches thick. Cut these circles in half, then cut each half into 4 pie-shaped wedges. Place on a baking sheet. Beat egg and milk together. Lightly brush the tops of scones and sprinkle sugar and cinnamon. Bake for about 15-20 minutes or until golden brown. Transfer to wire rack.