Sesame Chicken Salad Recipe

http://allrecipes.com/recipe/18327/sesame-pasta-chicken-salad/

Prep: 20 minutes
Cook:  10 minutes

1/4 cup sesame seeds
1 (16 oz) package bow tie pasta
1/2 cup vegetable oil
1/3 cup soy sauce
1/3 cup rice vinegar
1 teaspoon sesame oil
3 Tablespoons white sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
3 cups shredded, cooked chicken breast meat
1/3 cup chopped fresh cilantro
1/3 cup chopped green onion

Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted.  remove from heat, and set aside.

Bring a large pot of salted water to a boil.  Add pasta and cook for 8-10 minutes, or until al dente.  Drain pasta and rinse under cold water until cool.  Transfer to a large bowl.

In a jar with a tight fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper.  shake well.

Pour sesame dressing over pasta and toss to coat evenly.  Gently mix in chicken, cilantro and green onions. 

Meatballs in Tomato Sauce

Food & Wine
Serves 4-6

Ingredients

meatballs

• 12 ounces leftover roast beef, veal or pork, coarsely chopped
• 3 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup minced onion
• 1/4 cup minced celery
• 1 garlic clove, minced
• 1/4 teaspoon dried thyme
• 1/4 teaspoon freshly ground black pepper
• 3 large eggs, beaten
• Vegetable oil, for frying

sauce

• 1/4 cup vegetable oil
• 3 garlic cloves, minced
• 1/2 cup minced onion
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• One 28-ounce can diced tomatoes with their liquid
• 1/3 cup pitted green olives, coarsely chopped
• Salt and freshly ground pepper

Put the meat in a food processor and process until finely chopped. In a large bowl, mix the flour with the baking powder and salt. Add the chopped meat, onion, celery, garlic, thyme, pepper and eggs and mix with your hands until thoroughly blended. Form the mixture into 16 meatballs and flatten slightly

In a large skillet, heat 1/4 inch of oil until shimmering. Add the meatballs and cook over high heat until browned on the bottom. Turn the meatballs, reduce the heat to moderate and cook until browned on the second side, about 3 minutes. Transfer the meatballs to a large plate.
 

 

In a medium saucepan, heat the oil. Add the garlic, onion, thyme and oregano and cook over moderate heat until softened, about 4 minutes. Add the tomatoes, cover and cook over moderate heat for 6 minutes, stirring occasionally. Using an immersion blender, puree the sauce until slightly chunky; alternatively, puree the sauce in a food processor and return the sauce to the saucepan.     

In a small saucepan, cover the olives with water and bring to a boil over high heat; drain well. Add the olives to the tomato sauce, season with salt and pepper and bring to a simmer. Add the meatballs, simmer until heated through and serve.     

1. Make Ahead

The meatballs can be refrigerated overnight in the sauce.

Serve With Gnocchi Parisienne or plain pasta.

Potato Gnocchi with Wild Mushroom Ragu and Hazelnuts

Food & Wine

serves 6 as a first course or 4 as a main course

Ingredients

gnocchi

• Four 10-ounce baking potatoes
• 2 tablespoons unsalted butter, melted
• 1 large egg, lightly beaten
• 1 large egg yolk, lightly beaten
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground pepper
• Pinch of freshly grated nutmeg
• 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
• 1 1/4 cups all-purpose flour

mushroom ragù

• 2 tablespoons unsalted butter
• 1/4 cup extra-virgin olive oil
• 1 1/2 pounds mixed wild mushrooms, such as porcini, morels, oyster and hen-of-the-woods, quartered if large
• Salt
• Freshly ground pepper
• 2 shallots, minced
• 2 garlic cloves, minced
• 1 teaspoon finely chopped thyme
• 1/2 cup dry white wine
• 1/4 cup chicken stock

Chunky Snapper & Root Vegetable Chowder

8 Servings

Ingredients

• 1 tablespoon canola oil
• 4 ounces thick-cut bacon, cut into 1/4-inch dice
• 1 yellow onion, chopped
• 1/2 cup all-purpose flour
• 5 cups fish stock, clam juice or chicken broth, warmed
• 3 baking potatoes (1 3/4 pounds), peeled and cut into 1-inch pieces
• 3 turnips (10 ounces), peeled and cut into 1-inch pieces
• 2 parsnips (10 ounces), peeled and cut into 1-inch pieces
• 1 celery root (1 pound), peeled and cut into 1-inch pieces
• 1 1/2 teaspoons chopped thyme
• 3 cups whole milk
• 1 1/2 pounds skinless red snapper fillet, cut into 1 1/2-inch pieces
• 1/4 cup fresh lemon juice
• 1 teaspoon Worcestershire sauce
• Hot sauce
• 2 tablespoons chopped parsley
• Kosher salt
• Pepper
• Chopped dill, for garnish

1. In a large enameled cast-iron casserole, heat the oil. Add the bacon and cook over moderate heat until crisp. Add the onion and cook until beginning to brown, about 5 minutes. Whisk in the flour and cook until lightly browned, about 2 minutes. Whisk in the fish stock and bring to a simmer. Add the potatoes, turnips, parsnips, celery root and thyme and simmer over moderate heat until tender, about 20 minutes.     
2. Add the milk and cook, stirring occasionally, until the soup is thickened, about 10 minutes. Stir in the snapper, lemon juice, Worcestershire and a dash of hot sauce and cook until the fish is just white throughout, about 5 minutes. Stir in the parsley and season with salt and pepper. Transfer the chowder to bowls and garnish with dill. Serve, passing more hot sauce at the table.

Easy Chorizo, Chicken, and Shellfish Paella

Real Simple
4 Servings

Ingredients

1tablespoon extra-virgin olive oil

3 bone-in skinless chicken thighs

1teaspoon kosher salt, divided

1large yellow onion, roughly chopped

6 garlic cloves, smashed

1½cups uncooked 
Arborio rice

1tablespoon sherry vinegar or red wine vinegar

1   14.5 ounce can whole peeled tomatoes

3½cups chicken stock

2 teaspoons sweet Hungarian paprika

2 teaspoons smoked paprika

8ounces fresh mussels, cleaned

8ounces large raw shrimp, peeled and deveined

1 link dry-cured Spanish chorizo, sliced

sugar snap peas, sliced; and lemon wedges, for serving

Directions

1. Heat the oil in a large, shallow skillet or wok over medium. Sprinkle the chicken with ½ teaspoon of the salt. Cook, in batches, until browned, 3 minutes per side. Remove the chicken and set aside.
2. Add the onion and garlic to the skillet and cook, stirring occasionally, until soft, 5 minutes. Add the rice and cook, stirring constantly, for 1 minute. Add the vinegar and stir to release any browned bits.
3. Stir the tomatoes and their liquid, stock, both paprikas, and the remaining salt in a medium bowl, breaking up the tomatoes. Add to the skillet and stir. Simmer, stirring occasionally, for 10 minutes.
4. Nestle the chicken, mussels, shrimp, and chorizo in the rice. Cook until the mussels are almost fully open, about 5 minutes. Remove from heat and cover with foil. Let stand until the rice softens and the seafood is cooked through, about 10 minutes. Discard the foil. Top the paella with sliced sugar snap peas and serve with lemon wedges.

Chicken Legs With Peach, Shallot, and Watercress Salad

Real Simple
4 Servings

Ingredients

2small shallots, thinly sliced

3tablespoons fresh lime juice

2teaspoons chopped fresh mint

½teaspoon kosher salt

½teaspoon black pepper

5tablespoons extra-virgin olive oil, divided

4whole chicken legs (quarters), fat trimmed

1 ripe peach, cut into wedges

1cup diced English cucumber

4ounces watercress

             
Directions

1. Preheat the oven to 450°F. Combine the shallots, lime juice, mint, salt, pepper, and 4 tablespoons of the oil in a small bowl. Coat the chicken with 3 tablespoons of the vinaigrette, reserving the rest.
2. Heat the remaining oil in a large oven-proof skillet over medium-high. Cook the chicken skin-side down in batches in a single layer until the skin is golden brown and crisp, about 3 minutes. Turn, transfer to a baking sheet, and place in oven. Bake until an instant-read thermometer inserted in the center of a thigh registers 165°F, 15 to 20 minutes.
3. Meanwhile, toss the peach, cucumber, and watercress with 3 tablespoons of the vinaigrette. Divide the chicken and salad among 4 plates. Drizzle with the pan drippings. Serve with the remaining vinaigrette on the side.

Lemon-Dijon Salmon With Potatoes and Green Beans

Real Simple

4 Servings

 

Ingredients

1pound new potatoes

12ounces fresh green beans

7tablespoons extra-virgin olive oil, divided

4    6-ounce skin-on salmon fillets

¼cup fresh lemon juice

1tablespoon chopped fresh flat-leaf parsley

1teaspoon dijon mustard

1teaspoon kosher salt

½teaspoon black pepper

2 tomatoes, cut into wedges

½cup pitted Niçoise or kalamata olives, halved

 

Directions

1. Cook the potatoes in salted water until just tender, about 6 minutes. Add the green beans and cook until crisp-tender, about 3 minutes. Drain and rinse to cool. Cut the potatoes in half.
2. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high. Add the salmon, skin-side down, and cook 3 to 4 minutes. Turn the fillets and cook until they are no longer translucent but still moist in center, 3 to 4 minutes more. Remove from skillet.
3. Whisk together the lemon juice, parsley, mustard, salt, pepper, and the remaining oil in a small bowl.
4. Divide the salmon, potatoes, green beans, tomatoes, and olives evenly among the plates. Drizzle the dressing over each serving. Serve warm or at room temperature.

 

Turkey Meatballs

Mario Batali
People Magazine

Ingredients:

10 cloves garlic, divided
1 lb. ground turkey
1 lb. ground pork
2½ cups fresh bread crumbs
½ cup milk
2 large eggs, lightly beaten
1 tbsp. chopped fresh rosemary, plus 1 sprig
2 tbsp. red pepper flakes, divided
1-2 tbsp. salt
1 tbsp. freshly ground black pepper
¼ cup extra-virgin olive oil
3 red onions, thinly sliced
1 cup dry red wine
2 cups your favorite tomato sauce
2 tbsp. Italian parsley, chopped

1. Preheat oven to 475º. Finely chop 4 garlic cloves and place in a large bowl. Add turkey, pork, bread crumbs, milk, eggs, chopped rosemary, 1 tbsp. red pepper flakes, salt and pepper. Mix lightly until just combined. Form into golf-ball-size meatballs and place in a shallow casserole. Roast meatballs until dark golden brown, about 15 minutes. Remove from oven. Reduce oven temperature to 350º.

2. Meanwhile, thinly slice remaining 6 garlic cloves. In a large, ovenproof skillet, heat olive oil over high heat until smoking. Add garlic and onions. Reduce heat to medium and cook until well browned, about 5 to 8 minutes. Add 1 tbsp. red pepper flakes, wine and rosemary sprig. Bring to a boil and cook until wine is reduced by half. Add tomato sauce and simmer for 15 minutes. Add meatballs and bake for 1 hour. Serve in shallow bowls with sauce. Top with parsley.

Serves: 4

Turkey Meatballs

Mario Batali
People Magazine
Ingredients:

10 cloves garlic, divided

1 lb. ground turkey

1 lb. ground pork

2½ cups fresh bread crumbs

½ cup milk

2 large eggs, lightly beaten

1 tbsp. chopped fresh rosemary, plus 1 sprig

2 tbsp. red pepper flakes, divided

1-2 tbsp. salt

1 tbsp. freshly ground black pepper

¼ cup extra-virgin olive oil

3 red onions, thinly sliced

1 cup dry red wine

2 cups your favorite tomato sauce

2 tbsp. Italian parsley, chopped

1. Preheat oven to 475º. Finely chop 4 garlic cloves and place in a large bowl. Add turkey, pork, bread crumbs, milk, eggs, chopped rosemary, 1 tbsp. red pepper flakes, salt and pepper. Mix lightly until just combined. Form into golf-ball-size meatballs and place in a shallow casserole. Roast meatballs until dark golden brown, about 15 minutes. Remove from oven. Reduce oven temperature to 350º.

2. Meanwhile, thinly slice remaining 6 garlic cloves. In a large, ovenproof skillet, heat olive oil over high heat until smoking. Add garlic and onions. Reduce heat to medium and cook until well browned, about 5 to 8 minutes. Add 1 tbsp. red pepper flakes, wine and rosemary sprig. Bring to a boil and cook until wine is reduced by half. Add tomato sauce and simmer for 15 minutes. Add meatballs and bake for 1 hour. Serve in shallow bowls with sauce. Top with parsley.

Serves: 4

Tracy Pollan's Cheese Tortellini with Butternut Hash and Toasted Hazelnuts

www.rachaelrayshow.com


Serves 4

INGREDIENTS

• 2 cups peeled and diced butternut squash, cut into 1/2-inch cubes
• 1 tablespoon extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 1/3 cup blanched raw hazelnuts
• 1 1/2 pounds cheese tortellini
• 6 tablespoons (3/4 stick) unsalted butter
• 1 clove garlic, minced
• 2 tablespoons balsamic vinegar
• 1/4 cup freshly shredded Parmesan cheese
•  

PREPARATION

Set a rack in the middle of the oven and preheat the oven to 425°F.  Line a rimmed baking sheet with parchment paper.

In a large mixing bowl, combine the squash, oil, 1/4 teaspoon of salt and a pinch of pepper.  Spread the squash on the baking sheet and roast until golden brown, about 25 minutes, flipping the squash halfway through the cooking time.  Remove from the oven and set aside. 

Meanwhile, place the hazelnuts in a small dry skillet over medium heat.  Shake the pan and stir the nuts so that they do not burn.  Cook until they begin to brown, 4 to 5 minutes.  Transfer to a plate to cool.  Chop the nuts roughly.  Set aside.

Bring a large pot of water to a boil over high heat.  Add 1 tablespoon of salt and the tortellini.  Cook until al dente, about 1 minute less than the directions on the package.  Drain in a colander.

Meanwhile, melt the butter in a large skillet over medium heat, stirring now and then, until the butter turns brown and starts to emit a nutty aroma, 3 to 4 minutes.  Add the garlic and cook until the butter bubbles and the garlic begins to brown.  Turn off the heat and let cool for 1 minute.  Add the vinegar, 1/2 teaspoon of salt, and 1/8 teaspoon of pepper.

Add the tortellini and butternut squash to the butter sauce and toss to coat.  Transfer to a serving bowl and sprinkle with the chopped hazelnuts and Parmesan cheese.  Serve hot.

Proscuitto & Arugula Farfalle

People Magazine
August 2014

Serves:  4
Prep Time:  10 minutes
Cook Time:  10 minutes

Ingredients:

1 lb. Italian bowtie pasta (farfalle)
1/4 lb. unsalted butter, room temperature
1 1/2 cups loosely packed baby arugula
1 1/2 cups cooked peas or fava beans
4 oz. prosciutto, torn into bite-size pieces
3/4 cup grated Parmigiano Reggiano cheese, plus additional for serving
4 ripe plum tomatoes, peeled, seeded, and diced
3 Tbsp chives, finely minced
3 Tbsp basil leaves, finely chopped
Coarse salt and freshly ground white pepper to taste


Cook pasta in a large pot of boiling salted water until al dente (about 8 minutes).  Drain the pasta, reserving 1 cup pasta water.

Transfer pasta to a warmed serving bowl.  Immediately add the butter, arugula, peas (or fava beans), prosciutto, cheese and tomatoes.  Tossing constantly, gradually add 2 to 3 Tbsp of the reserved pasta water.  Continue adding water until sauce turns rich and creamy.  Add the chives and basil, and toss again.  Season with salt and pepper. 

Corned Beef & Cabbage

Food Network

 

Total Time: 4 hr 10 min

Prep: 10 min

Cook:  4 hr

---

Yield: about 6 to 8 main-course servings

Level: Easy

Ingredients

• One 3-pound corned beef brisket (uncooked), in brine
• 16 cups cold water
• 2 bay leaves
• 2 teaspoons black peppercorns
• 4 whole allspice berries
• 2 whole cloves
• 1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges
• 8 small new potatoes (about 1 1/4 pounds), halved
• Freshly ground black pepper to taste
• Serving suggestion: Whole-grain mustard or horseradish sauce (recipe follows)
• Horseradish Sauce:
• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 1/4 cup plus 2 tablespoons jarred grated horseradish (with liquid)
• 1/2 teaspoon grated lemon zest
• 2 teaspoons kosher salt
• Freshly ground black pepper

Directions

Preheat the oven to 300 degrees F.
Place the corned beef in a colander in the sink and rinse well under cold running water.
Place the corned beef in a large Dutch oven with a tight-fitting lid, add the water, bay leaves, peppercorns, allspice and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.
Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.
Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard or horseradish sauce.
Horseradish Sauce: In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper to taste. Refrigerate the horseradish sauce for at least 30 minutes before serving.

Soy-Braised Short Ribs With Sugar Snap Peas

Real Simple
February 2014

Ingredients

• 1 medium onion, sliced
• 4 cloves garlic, peeled and crushed
• 1/4 cup rice vinegar
• 1/4 cup low-sodium soy sauce
• 2 tablespoons chopped fresh ginger
• 2 tablespoons light brown sugar
• 1 teaspoon crushed red pepper
• 3 pounds short ribs (preferably flanken)
• 2 cups white rice
• 1/2 pound snap peas, sliced

Directions

1. Combine the onion, garlic, vinegar, soy sauce, ginger, sugar, red pepper, and ¼ cup water in a 4- to 6-quart slow cooker. Add the beef and turn to coat. Cover and cook until the beef is very tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time). Skim off and discard most of the fat.
2. Twenty minutes before serving, cook the rice according to the package directions.
3. Serve the beef over the rice, sprinkled with the sliced snap peas.

Tortellini With Broccoli Pesto

Real Simple
February 2014

Ingredients

• 1 bunch broccoli (about 1 pound), trimmed and cut into florets
• kosher salt and black pepper
• 1 cup fresh flat-leaf parsley leaves
• 1/4 cup olive oil
• 2 tablespoons toasted pine nuts
• 1 ounce Parmesan, grated (about 1/4 cup), plus more for serving
• 1 pound fresh or frozen cheese tortellini

Directions

1. Cook the broccoli in a large pot of boiling salted water until crisp-tender, 2 to 4 minutes. Transfer to a plate to cool slightly; reserve the water for cooking the tortellini.
2. Pulse the broccoli, parsley, oil, pine nuts, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper in a food processor until finely chopped, 15 to 20 seconds.
3. Cook the tortellini according to the package directions, reserving ¾ cup of the cooking water. Drain and return the tortellini to the pot.
4. Add the broccoli pesto and ¼ cup of the reserved cooking water and toss to combine. (Add more cooking water as needed to loosen the sauce.)
5. Serve sprinkled with more Parmesan.

Shakshuka with Swiss Chard

Foodandwine.com
November 2013

Total Time:  1 Hour
4 Servings

1. 3 tablespoons extra-virgin olive oil
2. 4 ounces meaty bacon, minced
3. 1 medium onion, minced
4. 4 garlic cloves, minced
5. 1 large bunch Swiss chard, stems minced and leaves reserved
6. 32 ounces (4 cups) prepared tomato sauce
7. 1 teaspoon dried basil
8. Pinch of crushed red pepper
9. Kosher salt
10. Freshly ground black pepper
11. 8 large eggs
12. 3 tablespoons freshly grated Parmigiano-Reggiano cheese
13. 1/4 cup thinly sliced basil leaves

1. Preheat the oven to 350°. In a large ovenproof skillet, heat the olive oil. Add the bacon, onion, garlic and chard stems and cook over moderate heat, stirring occasionally, until the stems are softened, about 5 minutes. Add the tomato sauce, dried basil and crushed red pepper and simmer until the sauce is thickened, about 15 minutes. Season with salt and pepper.
2. Meanwhile, in a large pot of salted boiling water, blanch the chard leaves for 3 minutes. Drain and let cool slightly. Squeeze out the excess water. Form the chard leaves into 8 small piles and arrange them in the sauce around the side the skillet.
3. Crack the eggs into the skillet between the piles of chard. Transfer the pan to the oven and bake the eggs for 12 to 15 minutes, until the egg whites are just set and the yolks are still runny.
4. Transfer the skillet to a rack and sprinkle the cheese on top. Let stand for 5 minutes. Garnish the shakshuka with the sliced basil and serve immediately.

Serve With Crusty bread.

Suggested Pairing

Lively, light-bodied red wine.

Pork Tenderloin with Date and Cilantro Relish

www.bonappetit.com
November 2013
                                             

INGREDIENTS

• 3 tablespoons olive oil, divided
• 1 pork tenderloin (about 1½ lb.)
• Kosher salt and freshly ground black pepper
• ⅔ cup Medjool dates (about 4 oz.), cut into small pieces
• 2 tablespoons fresh orange juice
• 3 tablespoons chopped fresh cilantro plus leaves for serving

Nutritional Information

• Calories (kcal) 360
• Fat (g) 14
• Saturated Fat (g) 2.5
• Cholesterol (mg) 110
• Carbohydrates (g) 23
• Dietary Fiber (g) 2
• Total Sugars (g) 21
• Protein (g) 36
• Sodium (mg) 210

PREPARATION

View Step-by-Step Directions

• Preheat oven to 425°. Heat 1 Tbsp. oil in a large ovenproof skillet over medium-high heat. Season pork with salt and pepper and cook, turning, until browned on all sides, 6–8 minutes. Transfer skillet to oven and cook pork until an instant-read thermometer inserted in thickest part registers 140°, 10–15 minutes. Transfer pork to a cutting board and let rest at least 5 minutes before slicing; set aside pan drippings.
• Toss dates, orange juice, reserved pan drippings, 3 Tbsp. chopped cilantro, and remaining 2 Tbsp. oil in a small bowl; season with salt and pepper. Spoon relish over pork and top with cilantro leaves.
• DO AHEAD: Relish (without pan drippings) can be made 4 hours ahead. Cover and chill. Add pan drippings just before serving.

Bucatini with Butter-Roasted Tomato Sauce

Bonappetit.com

November 2013

Active: 20 Minutes Total: 1 Hour

4 Servings

 

 

INGREDIENTS

• 1 28-oz. can whole peeled tomatoes
• 8 garlic cloves, peeled, crushed
• 2 anchovy fillets packed in oil
• ¼ cup (½ stick) unsalted butter, cut into small pieces
• ½ teaspoon crushed red pepper flakes plus more for serving
• Kosher salt and freshly ground black pepper
• 12 oz. bucatini or spaghetti
• Finely grated Parmesan (for serving)

Nutritional Information

• Calories (kcal) 490
• Fat (g) 13
• Saturated Fat (g) 7
• Cholesterol (mg) 35
• Carbohydrates (g) 76
• Dietary Fiber (g) 5
• Total Sugars (g) 12
• Protein (g) 14
• Sodium (mg) 710

PREPARATION

View Step-by-Step Directions

• Preheat oven to 425°. Combine tomatoes (crushing them with your hands), garlic, anchovies, butter, and ½ tsp. red pepper flakes in a 13x9” baking dish; season with salt and black pepper. Roast, tossing halfway through, until garlic is very soft and mixture is jammy, 35–40 minutes. Using a potato masher or fork, mash to break up garlic and tomatoes.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.
• Return pasta to pot and add tomato sauce and pasta cooking liquid. Cook over medium-high heat, tossing until sauce coats pasta, about 3 minutes. Serve topped with Parmesan and more red pepper flakes.
• DO AHEAD: Tomato sauce can be made 4 days ahead. Let cool; cover and chill. Reheat before mixing with pasta.

Buttery Pappardelle with Pumpkin and Carmelized Onions

Realsimple.com 
November 2013

Serves 4| Hands-On Time: 40m| Total Time: 40m

Ingredients

• 3/4 pound pappardelle
• 4 tablespoons (1/2 stick) unsalted butter
• 1 large red onion, thinly sliced
• kosher salt and black pepper
• 1/2 small sugar pumpkin (about 1 1/2 pounds)—peeled, seeded, and cut into 1/2-inch pieces
• 3 thyme sprigs, plus 2 teaspoons thyme leaves
• 2 1/2 ounces pecorino, grated (2/3 cup), plus more for serving (optional)

Directions

1. Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain the pasta and return it to the pot.
2. Meanwhile, melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onion and ½ teaspoon each salt and pepper and cook, stirring occasionally, until soft, 14 to 16 minutes. Transfer to a plate; reserve the skillet.
3. Add the pumpkin, thyme sprigs, and 1½ cups water to the reserved skillet, cover partially, and cook, stirring occasionally, until the pumpkin is very soft and most of the water has evaporated, 6 to 8 minutes.
4. Add the onion, pumpkin, thyme leaves, pecorino, the remaining 2 tablespoons of butter, and ½ cup of the reserved cooking water to the pasta and toss to coat (adding more cooking water as needed to loosen the sauce).
5. Serve the pasta with black pepper and additional pecorino, if desired.

Slow Cooker Cream Cheese Chicken Chili

http://www.plainchicken.com/2012/01/slow-cooker-cream-cheese-chicken-chili.html

1 can black beans
1 can corn, undrained
1 can Rotel, undrained
1 package ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 8 oz package light cream cheese
2 chicken breasts

Drain and rinse black beans. Place chicken at bottom of pot, then pour out whole can of corn (undrained), rotel, and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.

Sloppy Tacos

www.bonappetit.com  from Off-Site Kitchen in Dallas
September 2013

6 Servings

INGREDIENTS

Lime sour cream

• 1 cup sour cream
• 1 Tbsp. finely grated lime zest
• ¼ cup fresh lime juice
• 2 Tbsp. chopped fresh cilantro
• 1 Tbsp. unseasoned rice vinegar
• Kosher salt

Filling and Assembly

• 2 Tbsp. olive oil, divided
• 2 lb. ground beef chuck
• 1 small yellow onion, chopped
• 6 garlic cloves, finely chopped
• 1 14-oz. can whole peeled tomatoes
• 1 12-oz. bottle tomato-based chili sauce (such as Heinz)
• ¼ cup Worcestershire sauce
• 3 Tbsp. ancho chile powder or chili powder
• 1 Tbsp. garlic powder
• 1 Tbsp. onion powder
• 1 Tbsp. brown sugar
• 1 Tbsp. ground cumin
• 12 crisp taco shells, warmed
• Shredded Wisconsin cheddar, lettuce, pico de gallo, cilantro, and lime wedges (for serving) 

Lime sour cream

• Mix sour cream, lime zest, lime juice, cilantro, and vinegar in a medium bowl; season with salt. Cover and chill at least 1 hour or up to 1 day.

Filling and assembly

• Heat 1 Tbsp. oil in a large skillet over medium-high heat. Cook beef, breaking up with a spoon, until cooked through, about 5 minutes. Transfer to a large bowl. Reduce heat to medium. Heat remaining 1 Tbsp. oil in skillet. Add onion and garlic; cook, stirring occasionally, until just beginning to brown, about 5 minutes.
• Preheat oven to 400°. Add tomatoes to skillet; cook, breaking up with a spoon, until thickened, 8–10 minutes. Add beef; chili and Worcestershire sauces; chile, garlic, and onion powders; sugar; and cumin. Cook, stirring, until flavors meld, 10–12 minutes. Spread in a 13x9x2” baking dish; bake until a crust forms, 30–40 minutes. Serve filling in shells with toppings.   

Nutritional Information

• Calories (kcal) 560
• Fat (g) 25
• Saturated Fat (g) 9
• Cholesterol (mg) 110
• Carbohydrates (g) 46
• Dietary Fiber (g) 8
• Total Sugars (g) 16
• Protein (g) 36
• Sodium (mg) 1380