Stuffed Mushrooms

Ingredients
12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper

Directions
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Banana Pancakes with Orange Maple Syrup

Ingredients:

1/2 c. hazelnuts
2/3 c. plus 2T sugar
6 small under ripe bananas, halved lengthwise
1/2 c. dark rum
1/2 c. fresh orange juice
1 c. maple syrup
1 1/2 c. all purpose flour
1t baking soda
1/2 t baking powder
1 1/4 t kosher salt
2 c buttermilk (if you don't have buttermilk, take 2 c. regular milk, add 2T white vinegar and let sit for 5 minutes - voila - buttermilk)
2 large eggs separated
3T unsalted butter plus more for the pan


Instructions:

Preheat the oven to 350. Toast the hazelnuts on a pie plate for 10 minutes until the skins blister. Transfer the nuts to a kitchen towel and rub to remove the skins. Let cool. Meanwhile, sprinkle 2/3 c sugar in a large deep skillet in an even layer. Cook over medium to low heat without stirring until a honey colored caramel forms, about five minutes. Halfway through cooking, gently swirl the pan to combine the caramel and uncooked sugar. Add the bananas cut face down and cook 2 minutes; turn them over and cook another 30 seconds. Off the heat, add the rum and swirl gently to incorporate. Cook over moderate heat just until the bananas are tender but not falling apart, about 1 minute longer. Using a slotted spoon remove the bananas from the pan to a plate. Add the orange juice and maple syrup to the pan and boil until thickened. Pour syrup into pitcher.

In a food processor or a blender, combine the nuts with 1/2 c of the flour and process until ground. Transfer the mixture to a bowl and add the remaining 1 cup of flour, the baking soda, baking powder and salt. In a small bowl, whisk the buttermilk with the egg yolks and melted butter, then whisk the mixture into the dry ingredients. In a clean bowl, beat the egg whites until soft peaks form. Gradually beat in the remaining 2T of sugar until glossy and fold all into the batter.

Heat a non stick griddle and brush with butter. Spoon 1/3 c. batter onto the griddle for each pancake.Place 2 banana halves on each pancake and cook over moderate heat until small bubbles appear on the surface. Flip the pancakes and cook until golden, risen and cooked through, about 1 minute longer. Serve with the maple orange syrup.

Rachel's Famous Salad

Arugula

Goat cheese
Tomato
Pine nuts

Balsamic dressing:

-1 tbsp dijon mustard
-2 tbsp balsamic vinegar
-1/4 c olive oil

Glazed Lemon Cookies

Ingredients


3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
2 large egg yolks
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
2 cups all-purpose flour
1 cup confectioners' sugar
2 tablespoons fresh lemon juice, plus more if necessary
1 teaspoon grated lemon zest

Directions

With an electric mixer, beat the butter and granulated sugar until fluffy. Add the egg yolks, vanilla, and salt and beat to combine. Gradually add the flour, mixing until just incorporated.

Divide the dough in half and shape into 1 1/4-inch-diameter logs. Wrap in wax paper and refrigerate until firm, about 30 minutes.

Heat oven to 350° F. Slice the logs into 3/8-inch-thick pieces and space them 1 1/2 inches apart on parchment-lined baking sheets. Bake until lightly golden, 16 to 20 minutes. Let cool on the baking sheets for 5 minutes, then transfer to cooling racks to cool completely.

In a small bowl, whisk together the confectioners' sugar, lemon juice, and zest until it forms a thick but pourable glaze (add more lemon juice if necessary). Dip the top of each cookie into the glaze and let set, about 15 minutes.


To freeze: Instead of refrigerating the dough, freeze the logs for up to 2 months. To bake, follow the recipe instructions, cutting and baking the dough from frozen, and use the upper end of the time range.

Carmelized Brussles Sprouts with Pancetta

Food & Wine, December 2010

10 Servings

3 pounds brussels sprouts
6 Tablespoons extra-virgin olive oil
6 shallots, thinly sliced (1 1/2 cups)
2 ounces thickly sliced pancetta, cut into 1/4-inch dice
Kosher salt
1/4 cup oil-packed sun-dried tomatoes, drained and chopped

In a large pot of boiling water, cook the brussels sprouts until crisp-tender, about 5 minutes.  Drain and pat dry.  Cut the brussels sprouts in half lengthwise.

In a large, deep skillet, heat 2 tablespoons of the oil.  Add the shallots and cook over moderately low heat, stirring, until lightly browned, about 10 minutes; scrape into bowl. 

Add the remaining 1/4 of oil to the skillet.  Add the brussels sprouts, cut side down, and the pancetta.  Season with salt and cook over high heat, sitrring occasionally, until the sprouts are browned and tender, 10 minutes.  Add the sun-dried tomatoes and shallots and cook, stirring, until warm, 5 minutes.  Season with salt, transfer to a bowl and serve. 

Vegetable Curry

allrecipes.com

Ingredients:

1/2 cup butter
1/4 cup olive oil
1 large onion, finely chopped
4 large carrots, sliced
1/4 cup curry powder
1 teaspoon ground turmeric
salt and ground black pepper to taste
2 pinches red pepper flakes
2 heads cauliflower, broken into small florets
4 large potatoes, peeled and cubed

Heat the butter and olive oil in a large skillet over medium heat. Add the onion and carrots; cook and stir until tender. Season with curry powder, turmeric, salt, pepper, and red pepper flakes.


Add the cauliflower and potatoes to the pan, and stir to coat with spices. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally.

Nutritional Information
Amount Per Serving Calories: 371

** NOTE**  a lot of reviews said to add liquid (chx stock or something similar) to help cook vegetables.  Also, vegetable oil is better than olive oil and some people added peas.

Black Bean Corn & Tomato Salsa (Fat Smash Diet)

Black Bean Corn and Tomato Salad

2 cans black beans – rinse
1 can fresh corn – drain
1 can diced tomatoes – fire roasted are nice
1 bunch scallions with green
1 TBSP Cumin or more to taste
¼ cup EVOO
1 bunch Cilantro
2 Limes - fresh squeezed lime juice
1 clove finely chopped garlic
1 Jalapeño pepper seeded and finely chopped


Mix all together and chill

Glazed Dijon Carrots

from allrecipes.com

Ingredients:

1 (16 ounce) package baby carrots
1/2 cup water
3 tablespoons butter or margarine
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1/2 teaspoon ground ginger
1/4 teaspoon salt

Directions:

In a saucepan, bring carrots and water to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain. Place carrots in a serving dish and keep warm. In the same pan, melt butter. Add brown sugar, mustard, ginger and salt; cook and stir over medium heat until sugar is dissolved. Pour over carrots and toss to coat.

Jalapeno Popper Dip

2- 8 ounce packages cream cheese, room temp
1 cup mayonnaise
1 cup shredded Mexican blend cheese
1/2 cup Parmesan cheese
1- 4 ounce can chopped green chilies
1- 4 ounce can sliced jalapeños- double if you like heat
1 cup panko bread crumbs
1/2 cup Parmesan cheese
1/2 stick butter, melted

In a food processor add the first 6 ingredients and process until smooth. You do not need to drain either can of peppers. Spread the dip into a greased 2 quart casserole. In a bowl mix bread crumbs and the other 1/2 cup of Parmesan cheese. Pour melted butter over top crumb mixture and mix well. Sprinkle crumb mixture evenly over the dip and bake in a 375° oven for about 20 minutes. You want the top to get browned and the dip to be heated through and bubble gently on the edges. Do not over heat this dish or the mayonnaise with separate and you will have a grease puddle in your dip. Serve with Buttery crackers or a sliced French baguette. Serves 8-10.

This is REALLY good! I didn't use a food processor, I think it would spread out the jalapeno goodness, but I just chopped them up instead. I didn't use the chilies and it turned out just great. I also served with tortilla chips instead of crackers or bread.

Julie Kimpton's Famous Pot Pie

Filling:
2 T unsalted butter
1 Yellow onion, diced
1 1/2 t salt (we didn't use)
10 oz white mushrooms, quartered
3 1/2 oz shiitake mushrooms, stemmed and thinly sliced ( you can get these at Byerlys already done)
2 t fresh rosemary chopped
1/2 t freshly ground black pepper
3 T all purpose flour
1/3 cup dry white wine
3 cups low-sodium chicken broth
8 oil-packed sun-dried tomatoes, drained and chopped
1 T cider vinegar
2 t cornstarch
3 cups diced roast chicken (skin removed) and any juices may be added
1 1/2 cups frozen peas, thawed
1/4 cup freshly grated Parmesan cheese

1 Pillsbury pie crust
1 egg, beaten

Preheat oven to 375. PAM a 9x13 inch baking dish. Melt butter in a large Dutch oven or pot over medium heat. Add onion, sprinkle with salt if you want to use it, and cook, stirring occasionally until the onion softens and becomes transparent, about 8 minutes. Raise the heat, add mushrooms and rosemary, sprinkle with the remaining 1/2 t salt and black pepper, and cook, stirring until the mushrooms start to soften, about 3 minutes. Stir in the flour and cook, stirring often, for 1 more minute. Add white wine and cook until it almost completely reduces, about 2 minutes. Stir in chicken broth, sun-dried tomatoes, and vinegar and bring to a boil. Mix cornstarch with 2 T of water and stir into broth to thicken. Reduce to a simmer, stir in chicken , peas, and Parmesan cheese , and cook until heated through, about 5 minutes. Transfer to greased baking dish and let cool at room temperature for about 15 minutes
Meanwhile roll pie dough out so it is slightly larger than the baking dish. Make a hole in the center for a vent. Lift the dough up and set it over the baking dish. Crump dough along edges like you would for a pie. Brush with egg if you want and set baking dish on a large rimmed baking sheet to catch any juices. If you would like the crust thicker than what we had use 2 of the Pillsbury pie crusts together which I think I would try the next time.

Bake uncovered until crust browns all over and filling bubbles around the sides, about 45 minutes. Let cool for a couple of minutes and serve.

Lake Potatoes

8 servings

2 16-ounce bags frozen hash brown potatoes
2 teaspoons salt
2 cans cream of chicken soup
4 cups shredded cheddar cheese
2 cups milk
1/3 stick melted butter
2 cups sour cream (may use fat free)
1 large onion chopped

Mix ingredients and spoon into a 9x13 sprayed with Pam. Bake for 1 hour at 350*. Stir occasionally.

Flatbreads with Goat Cheese, Carmelized Onions & Basil

makes 4 (using flatbreads that are about 10 inches long and 4 inches wide)

1 tablespoon olive oil, plus more for brushing on the bread
2 yellow onions
1 teaspoon salt
freshly ground pepper
1 teaspoon sugar
4 flatbreads or pieces of Indian naan
4 ounces goat cheese
large handful of fresh basil leaves, sliced into ribbons

Heat the olive oil in a medium fry pan over medium-low heat. Add the onions, salt, and pepper, and cook for 20 minutes, stirring occasionally. The heat should be low enough that the onions sizzle quietly but don't brown too quickly. Add the sugar and continue to cook for another 15 to 20 minutes, until the onions are dark golden and a darker brown crust begins to form on the bottom of the skillet. Pick up the dark brown bits and stir them into the onions, then turn off the heat and set aside.
Preheat the oven to 425 degrees. Brush a bit of olive oil on each flatbread and sprinkle on some kosher salt. Scatter the onions evenly over each flatbread and crumble one ounce of goat cheese on each. Bake for about 8 minutes, until the cheese is beginning to melt and the flatbread gets slightly crisp.
Remove from the oven, sprinkle the basil on top, and cut into pieces.

Beef Tenderloin with Rosemary and Chocolate

1 2-lb. beef tenderloin roast
1/4 tsp. table salt, plus more to taste
1/4 tsp. freshly ground black pepper, plus more to taste
4 tsp. olive oil
1/2 cup chopped shallots
1 small carrot, finely chopped
1 stalk celery, finely chopped (about 1/4 cup)
1 clove garlic, minced (about 1 tsp.)
2 cups dry red wine
2 cups low-sodium beef broth
2 Tbs. tomato paste
1 bay leaf
1 sprig fresh thyme
1 Tbs. unsweetened natural cocoa powder
1 tsp. chopped fresh rosemary

Preheat the oven to 425°F.
Season the meat with the salt and pepper. In a large skillet, heat the 2 tsp. of the oil over medium-high heat until good and hot, then add the meat and sear until well browned on all sides, about 10 minutes total.
Transfer the meat to a rack set on a baking sheet. Roast until an instant-read thermometer inserted in the thickest part registers 140°F for medium-rare, about 30 minutes, or to your desired degree of doneness. Remove it from the oven, cover with aluminum foil, and let rest until the sauce is nearly done before slicing.
While the meat cooks, make the sauce. Heat the remaining 2 tsp. oil in a large saucepan over medium-high heat. Add the shallots, carrot, and celery and cook, stirring a few times, until softened, about 5 minutes. Add the garlic and cook for 2 minutes more.
Add the wine and broth and stir in the tomato paste. Add the bay leaf and thyme and bring to a boil. Simmer until the liquid is reduced to about 1/2 cup, about 40 minutes. Strain through a fine mesh strainer into a small saucepan. Stir in the cocoa and rosemary and season with salt and pepper. Serve on the side with the sliced tenderloin.

Proscuitto Wrapped Pork Tenderloin with Roasted Sweet Potatoes and Pears

Real Simple

Ingredients

2 medium sweet potatoes (about 1 pound), peeled and cut lengthwise into wedges
2 firm red Bartlett pears, cut into wedges
2 tablespoons olive oil
8 sprigs fresh thyme
kosher salt and black pepper
1 piece pork tenderloin (1 1/4 pounds)
1/4 pound thinly sliced prosciutto
1 tablespoon honey

Directions

Heat oven to 425º F. On a large rimmed baking sheet, toss the sweet potatoes, pears, oil, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Roast for 15 minutes.
Meanwhile, wrap the pork in the prosciutto, slightly overlapping the slices to cover the pork completely.
Push the vegetables to the edges of the baking sheet, place the pork in the center, and drizzle the pork with the honey. Roast until the pork is cooked through and the sweet potatoes and pears are tender, 20 to 25 minutes. Let the pork rest for at least 5 minutes before slicing. Serve with the sweet potatoes and pears.

To Die For Blueberry Muffins

Ingredients

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon


Directions

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.