Molly's Oreo Truffles

Ingredients:
1 package Oreos (do not use double stuffed, it won't work)
1 8oz. package cream cheese, softened
Chocolate chips or Almond bark for dipping (I used Almond Bark and I think it works better, since it was thinner and didn't seem like it would burn)

1. Crush Oreos into crumbs
2. Combine Oreos and cream cheese in a bowl
3. Form cookie mix into balls, place in a bowl or tupperware and refrigerate or put in the freezer for about an hour
4. Melt chocolate, dip cookie balls into chocolate, set on waxed paper to dry.

I'm not sure how much this makes - maybe 20-24 truffles, depending on how big you make them. If you decide to use Almond Bark, I think it took me almost a whole tray of it.

Ginger Pork Rolls

• 3  Tbsp.  reduced-sodium soy sauce
• 2  tsp.  ground ginger
• 2/3  cup  golden raisins
• 1/2  cup  coarsely chopped red onion
• 1  lb.  pork loin, thinly sliced
• 8    mini hamburger buns or dinner rolls, split
• 1  small  cucumber, thinly sliced

Directions

1. In a large skillet combine 1 cup water, the soy sauce, ginger, raisins and red onion. Cover and bring to a simmer over medium-high heat; simmer 5 to 6 minutes or until raisins are plump and onions are tender. Remove raisins and onions with a slotted spoon. Transfer raisin mixture to small bowl; stir in 1/4 tsp. black pepper. Set aside.
2. Add sliced pork to cooking liquid in pan. Simmer, uncovered, for 7 to 8 minutes or until pork is cooked through (just a trace of pink remains) turning once. Remove with a slotted spoon.
3. Serve pork in buns with cucumber slices and raisin mixture. Makes 4 servings.

Slow-Cooker Brisket Sandwiches

• 2 tablespoons vegetable oil
• 1 5-to-6-pound first-cut or flat-cut brisket, cut into 3 pieces
• Kosher salt and freshly ground pepper
• 4 cloves garlic, smashed and peeled
• 1 12-ounce bottle stout beer
• 4 stalks celery, cut into large pieces
• 2/3 cup packed dark brown sugar
• 1/2 cup tomato paste
• 1/2 cup red wine vinegar
• 1/3 cup dijon mustard
• 1/3 cup soy sauce
• 2 bay leaves
• 1 teaspoon paprika
• 2 brioche or other rolls, split open and toasted
• Coleslaw, for serving

Directions

Heat the vegetable oil in a large skillet over medium-high heat. Season the brisket with salt and pepper, then brown on all sides, about 10 minutes, adding the garlic in the last 2 minutes. Transfer the meat and garlic to a 5-to-6-quart slow cooker. Pour the beer into the skillet and simmer 30 seconds, scraping up the browned bits from the pan; add the beer mixture to the slow cooker.

Nestle the celery around the meat and add the brown sugar, tomato paste, vinegar, mustard, soy sauce, bay leaves and paprika. Stir, then cover and cook on low 8 hours or on high 6 hours. Transfer the meat to a cutting board and let rest 10 minutes, then thinly slice.

Serve on brioche halves with coleslaw; drizzle with the cooking liquid.

Horseradish Potato Gratin

• unsalted butter for the baking dish, at room temperature
• 3 cups heavy cream
• 1/4 cup prepared horseradish
• 1/4 teaspoon ground nutmeg
• kosher salt and black pepper
• 3 pounds russet potatoes (about 6), peeled and thinly sliced

Directions

1. Heat oven to 375° F. Butter a shallow 3-quart baking dish. In a large bowl, combine the cream, horseradish, nutmeg, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Add the potatoes and toss to coat.
2. Transfer the potato mixture to the prepared baking dish, pressing gently to submerge the potatoes. Cover the dish with foil, place on a rimmed baking sheet, and bake for 25 minutes. Remove the foil and bake until the potatoes are tender and the top is golden, 50 to 65 minutes.

Grilled Steak with Green Beans, Tomatoes and Chimichurri Sauce

• 3/4 pound green beans, trimmed
• 1 pint grape tomatoes, halved
• 1 tablespoon olive oil, plus more for grill grates
• Kosher salt and freshly ground pepper
• 2 strip steaks (about 1-inch thick), about 1 1/2 pounds total, trimmed of excess fat and halved
• Chimichurri sauce, recipe follows

Place a double layered piece of heavy-duty foil on a tray or cutting board; fold and gather edge to form a rim. Toss the green beans and tomatoes on foil with 1 tablespoon olive oil; season with salt and pepper.

Preheat a grill to medium. Lightly oil the grill grates and season the steak with salt and pepper. Slide the foil tray onto the grill; cook, tossing occasionally, until the beans char slightly and cook through, about 15 minutes.

Meanwhile, add the steaks to the grill; cook until desired doneness, about 5 minutes per side for medium-rare. Remove steaks to cutting board to rest 5 minutes. Slice, and serve steak and the vegetables with the Chimichurri Sauce.

Copyright 2010 Television Food Network, G.P. All rights reserved

Nutritional analysis per serving of steak and tomatoes
Calories 451; Total Fat 29g (Sat Fat 11g, Mono Fat 13.4g, Poly Fat 1.54) ; Protein 37g; Carb 9g; Fiber 4g; Cholesterol 94mg; Sodium 217mg

Chimichurri Sauce:

• 1/2 small garlic clove
• 1 tablespoon red-wine vinegar
• 1/4 cup fresh herbs, such as parsley, mint and cilantro
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon water
• Kosher salt and freshly ground black pepper

Combine the garlic, vinegar, herbs, olive oil and water in small food processor; pulse until herbs are coarsely chopped. Season with salt and pepper.

Chicken with Cacciatore Sauce

• 8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
• Kosher salt and freshly ground pepper
• 3 slices bacon, chopped
• 1/4 medium onion
• 4 ounces cremini mushrooms (about 2 cups)
• 1 teaspoon fresh rosemary leaves
• 1 tablespoon extra-virgin olive oil
• 1 28-ounce can whole San Marzano tomatoes
• 1/4 cup dry red wine
• 1/3 cup pitted nioise or kalamata olives, plus 1 tablespoon brine from the jar

Directions

Position a rack in the upper third of the oven and preheat to 475 degrees F. Pat the chicken dry and season with salt and pepper. Place skin-side up in a shallow baking pan and roast until the skin is golden brown and the chicken is cooked through, about 35 minutes.

Meanwhile, pulse the bacon, onion, mushrooms and rosemary in a food processor until finely chopped. Heat the olive oil in a large skillet over medium-high heat. Add the vegetable mixture and 1/4 teaspoon salt; cover and cook, stirring occasionally, until softened, about 8 minutes.

Puree the tomatoes in the food processor. Add the wine to the skillet and boil, uncovered, until almost completely reduced, 2 to 3 minutes. Add the pureed tomatoes and return to a boil. Reduce the heat, partially cover and simmer, stirring occasionally, until slightly thickened, about 20 minutes. Stir in the olives and brine and season with salt and pepper. Serve the chicken with the sauce.

Summer Potato Salad

• 6 baking potatoes
• 6 eggs
• salt, to taste
• 1 C. mayonnaise
• 1/4 C. vinegar
• 2 Tbs. sugar
• green onions, to taste

Directions

Wash 6 potatoes with skins on and cut in half. Put water and a little salt in a pot. Add potato halves with skins on and bring to a boil. Cook until potatoes are tender. Remove from water, while potatoes are still warm. Remove skins and cut into small pieces and add to large bowl.

Put 6 eggs in a pan. Cover with cold water. Cook to slow boil and boil for 10 minutes. Turn the heat down and continue cooking another 5 minutes until result is hard boiled eggs. Pour off water and add cold water to the eggs in the pan. Let set a minute and repeat with cold water. Let them set until they have cooled down. Empty the water and shake the eggs in the pan to help crack them. You can take your hand and crack each egg around the sides and ends. Start peeling the eggs. Rinse each egg to make sure there isn't any shell left on the egg. Once the eggs are cracked and peeled, cut eggs into small pieces and add to potatoes in large bowl.

Mix mayonnaise, vinegar, salt and sugar together and add to the potato and egg mixture. Add salt to taste and green onions to taste and for color. Chill in refrigerator for flavors to merge. The secret to this recipe is you use as many potatoes as you do eggs. (Example 8 potatoes/8 eggs, 12 potatoes/ 12 eggs) Then, just increase the mayonnaise mixture to desired creaminess. If you would like the potato salad creamier, make a smaller mayonnaise, vinegar, and sugar mixture to add until desired creaminess.

Sunday Beef Rib Roast

• 1  recipe  Herb-Bacon Topper, recipe below
• 1  4- to 5-lb.  beef rib roast (chin bone removed)
• 1  teaspoon  cracked black peppercorns
• 1/2  teaspoon  salt
• 1  lb.  baby carrots with tops, trimmed
• 1  lb.  small red potatoes (halve any large potatoes)
• 3  to 4 cups  baby spinach
• 1  15-ounce can  butter beans, rinsed and drained

Directions

1. Prepare Herb-Bacon Topper. Preheat oven to 350 degrees F. Sprinkle beef roast with cracked pepper, salt, and half of the Herb-Bacon Topper (refrigerate remaining topper and reserved bacon pieces until ready to use). Place meat, bone side down, in a shallow roasting pan. Insert an oven-safe meat thermometer into center of roast.
2. Roast, uncovered, for 45 minutes. Arrange carrots and potatoes around roast and toss to gently coat. Roast 1 to 1-1/4 hours more or until meat thermometer registers 135 degrees F for medium-rare. Sprinkle meat with remaining Herb-Bacon Topper; cover and let stand for 15 minutes. Temperature of meat after standing should be 145 degrees F. Push meat and carrots to one side of pan. Stir spinach and beans into drippings in other side of pan; sprinkle with reserved bacon pieces. Makes 10 servings.
Herb-Bacon Topper: Cook 4 slices of bacon until crisp; drain on paper towels. Chop half the bacon; stir in 1 tablespoon chopped fresh thyme and 1-1/2 teaspoons chopped fresh rosemary. Break remaining half of the bacon into pieces to sprinkle into the spinach and beans before serving.

Baked Greek Chicken

• 1    whole broiler/fryer chicken, about 5 pounds (giblets removed), cut into 6 pieces
• 3/4  teaspoon  salt
• 2    lemons
• 3    cloves garlic, minced
• 1  tablespoon  fresh oregano, chopped
• 1/8  teaspoon  black pepper
• 1  tablespoon  olive oil
• 1    fennel bulb (about 1-1/4 pounds), trimmed, cored and sliced
• 1  cup  dry orzo
• 1/3  cup  pitted kalamata olives, halved
• 1/3  cup  crumbled feta cheese

Directions

1. Heat oven to 425 degrees F. Pat chicken pieces dry. Loosen skin and sprinkle 1/4 teaspoon of the salt under skin. Grate zest of one lemon, then cut lemon in half and juice. In small bowl, stir together 2 teaspoons of the zest, 2 tablespoons of the lemon juice, remaining 1/2 teaspoon salt, the garlic, oregano and pepper. Tuck half of this mixture under skin of chicken. Cut peel off second lemon; chop fruit into pieces.
2. Add olive oil to remaining herb mixture in bowl. Toss with sliced fennel and chopped lemon. Transfer to a large baking dish. Top with chicken pieces and bake at 425 degrees F for 40 minutes or until instant-read thermometer inserted in thickest part of the breast registers 160 degrees F.
3. Meanwhile, cook orzo following package directions, about 9 minutes. Drain and transfer to a bowl. Transfer chicken to a platter and spoon fennel and 1 tablespoon of the pan drippings in with orzo. Add olives and feta to bowl and stir to combine. Serve warm.

Practice What You Preach!

Proof that I do cook what I post about!! Here you will find the parmesan crusted chicken and the roasted potatoes recipes that I have posted -- both incredibly yummy (Ella ate 1 and a 1/2 chicken breasts!) and I pair it with some steamed green beans! Really can't go wrong with this meal, it is absolutely delicious and the potatoes are such a perfect companion to the chicken -- I do hope you enjoy!

Chocolate Stack Loaf

This loaf is seriously superb if you splurge on the cocoa!! I learned this from my friend Becky who found this cocoa store in Portland and then proceeded to have a brownie-tasting party!! I don't think I can ever really use Hershey's again while knowing what could have been!! :) I encourage you to find some really good cocoa to use and try this recipe!!
• 1  cup  unbleached all-purpose flour
• 1  cup  packed brown sugar
• 1/3  cup  natural unsweetened cocoa powder
• 1/2  tsp.  baking soda
• 1/4  tsp.  salt
• 1/2  cup  unsalted butter, melted
• 2    eggs
• 1/2  tsp.  vanilla extract
• 1/2  cup  hot tap water
• 1  recipe  Easy Fudge Frosting, recipe below
•     Natural unsweetened cocoa powder

Directions

1. Position rack in lower third of oven. Preheat oven to 350 degrees F. Lightly grease sides of 13x9x2-inch baking pan. Line bottom of pan with parchment paper; set aside.
2. In large mixing bowl whisk together flour, brown sugar, 1/3 cup cocoa powder, baking soda, and salt. Add butter, eggs, and vanilla. Whisk gently until dry ingredients are moistened and mixture resembles a thick paste. Whisk briskly about 30 strokes. Tap or shake any batter from whisk. Use rubber spatula to stir in hot water, scraping sides as necessary, just until batter is blended and smooth. With spatula scrape batter from bowl into prepared pan and spread to make a thin even layer.
3. Bake 14 to 16 minutes or until a wooden pick inserted into center comes out clean. Cool in pan on wire rack 10 minutes. Slide a thin metal spatula or knife around cake edges to loosen from pan. Invert cake onto rack. Remove paper liner; carefully turn cake right side up. Cool completely.
4. Cut cake crosswise in three equal rectangles. Thickly spread frosting on one piece, top with a second piece and spread with frosting. Leave top unfrosted. Thickly frost long sides. Before serving, dust top with cocoa powder. Makes 12 servings.
Easy Fudge Frosting: In medium saucepan melt 6 Tbsp. unsalted butter. Stir in 1 cup sugar, 1 cup natural unsweetened cocoa powder, and a pinch of salt. Gradually stir in 1 cup whipping cream. Heat, stirring constantly, until smooth and hot but not boiling. Remove from heat; stir in 1 tsp. pure vanilla extract. Set aside; cool until thickened and spreadable. To cool quickly, loosely cover and refrigerate 1 hour. Store up to 1 week in refrigerator. Makes 2 cups.

Hoisin-Glazed Roast Chicken

• 1/4 cup low-sodium soy sauce
• 2 tablespoons Chinese rice wine
• 2 tablespoons hoisin sauce
• 2 tablespoons honey
• 2 tablespoons peanut oil
• 1 star anise pod, broken into points
• 1/2 teaspoon Szechuan peppercorns, crushed with a knife
• 2 tablespoons chopped fresh cilantro (stems and leaves)
• 3 scallions, finely chopped
• 3 cloves garlic, coarsely chopped
• 2 quartered chickens (3 to 3 1/2 pounds each)
• Whisk the soy sauce, rice wine, hoisin sauce and honey in a bowl; set aside.

Directions

Heat the peanut oil in a large skillet over high heat. Add the star anise and peppercorns; cook, stirring, until toasted, about 10 seconds. Add the cilantro, scallions and garlic and cook 30 seconds. Add the soy sauce mixture and simmer over medium heat until slightly reduced, 2 to 3 minutes. Transfer to a large bowl and let cool, then add the chicken and toss. Cover and refrigerate 4 hours.

Transfer the chicken to a rack set in a roasting pan (reserve the marinade). Refrigerate the chicken, uncovered, about 3 hours to dry out the skin.

Position a rack in the upper third of the oven; preheat to 400 degrees F. Pour 1/4 inch of water and the reserved marinade into the roasting pan. Roast the chicken 20 minutes. Baste with the pan juices, then reduce the oven temperature to 350 degrees F and continue roasting until the skin is glazed and a thermometer inserted into a breast registers 160 degrees F, 20 to 25 more minutes. Transfer the chicken (on the rack) to a board. Pour the pan juices into a skillet; simmer over medium-high heat until reduced by half, about 5 minutes. Drizzle over the chicken.

Raspberry Citrus Bars

• 1  cup  butter, softened
• 3/4  cup  sifted powdered sugar
• 2  cups  all-purpose flour
• 4    eggs
• 1-1/2  cups  granulated sugar
• 1/3  cup  lemon juice
• 2  tablespoons  finely shredded orange peel
• 1/4  cup  all-purpose flour
• 1  teaspoon  baking powder
• 1-1/2  cups  fresh raspberries and/or blueberries
•     Powdered sugar

Directions

1. For crust, beat butter with an electric mixer on medium speed for 30 seconds. Add the 3/4 cup powdered sugar; beat until combined, scraping sides of the bowl occasionally. Add the 2 cups flour; beat until combined. Press mixture into the bottom of a greased 13x9x2-inch baking pan. Bake in a 350 degree F oven for 20 minutes or until golden.
2. Meanwhile, for filling, combine eggs, granulated sugar, lemon juice, orange peel, the 1/4 cup flour, and baking powder in a large mixing bowl. Beat for 2 minutes with an electric mixer until combined. Sprinkle berries over crust. Pour filling over berries, arranging berries evenly with a spoon.
3. Bake in a 350 degree F oven for 30 to 35 minutes or until light brown and filling is set. Cool in pan on a wire rack. Cut into bars. Just before serving, sprinkle with powdered sugar. Makes about 30.
Make-Ahead Tip: Cover and store in the refrigerator up to 2 days. Or, place cut bars in a storage container or freezer bag and freeze up to 1 month. Thaw, covered, in the refrigerator.

Adam's Superb Breakfast Burritos

4-6 eggs, scrambled thin
1 bag Hashbrown squares (plain)
1 package hickory-smoked bacon, cubed
1 package shredded cheddar cheese
1 package tortillas (we use the refrigerated tortillas from Costco that require cooking)

Additional (optional ingredients):
green bell peppers
onions
sausage
Feta cheese

1. Scramble eggs in large, electric skillet and set to the side
2. Cook hashbrowns to preferred texture, mix with eggs
3. In a separate skillet on the stove, cook bacon to preferred texture. Add to egg / hashbrowns mix
4. Continue cooking on Low-Medium setting with lid on to keep warm in electric skillet.
5. Meanwhile, prepare separate skillet by turning onto medium - high heat to cook the tortillas.
6. After cooking preferred numbers of tortillas, you are ready to serve!
(we sprinkle the cheese on top of ours rather than mix it it)

Creamy Fettucini with Corn and Arugula

• 12 ounces fettuccine (3⁄4 box)
• 1 tablespoon olive oil
• 2 leeks (white and light green parts), cut into thin half-moons
• 4 cloves garlic, thinly sliced
• kosher salt and black pepper
• 1 cup corn kernels (from 1 to 2 ears, or frozen)
• 1/2 cup dry white wine
• 3/4 cup heavy cream
• 2 cups baby arugula (1 1⁄2 ounces)
• 1/4 cup grated pecorino (1 ounce)

Directions

1. Cook the pasta according to the package directions. Drain.
2. Meanwhile, heat the oil in a large skillet over medium-high heat.
3. Add the leeks, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until tender, 3 to 4 minutes.
4. Add the corn and wine. Simmer until the corn is tender, 2 to 3 minutes. Stir in the cream.
5. Add the pasta, season with ½ teaspoon salt and ¼ teaspoon pepper, and toss to combine. Fold in the arugula. Sprinkle with the pecorino before serving.

Chicken and Gruyere Turnovers

• 1 1/2 cups shredded rotisserie chicken
• 1 1/2 cups grated Gruyère
• 1 cup frozen peas
• 2 sheets (one 17.25-ounce package) frozen puff pastry, thawed
• 1 large egg, beaten
• 1/4 cup Dijon mustard

Directions

1. Heat oven to 400° F. In a medium bowl, combine the chicken, Gruyère, and peas.
2. Cut the 2 sheets of puff pastry in half to form 4 rectangles and place on a baking sheet. Dividing evenly, top half of each rectangle with the chicken mixture. Fold over and seal the turnovers; brush the tops with the egg. Bake until golden, 20 to 25 minutes. Serve with the mustard.

Molten Chocolate Lava Cakes

• 2  tablespoons  butter
• 8  ounces  bittersweet chocolate, coarsely chopped
• 3/4  cup  butter
• 3    eggs
• 3    egg yolks
• 1/3  cup  granulated sugar
• 1  teaspoon  vanilla
• 1  tablespoon  all-purpose flour
•     Powdered sugar
•     Unsweetened cocoa powder

Directions

1. Preheat oven to 425°F. Using 2 tablespoons butter, grease six 8- to 10-ounce ramekins, soufflé dishes, or custard cups. Place ramekins in a 15x10x1-inch baking pan; set aside.
2. In a heavy small saucepan, combine chocolate and 3/4 cup butter. Cook and stir over low heat until chocolate melts. Remove pan from heat; set aside.
3. In a large mixing bowl, beat eggs, egg yolks, granulated sugar, and vanilla with an electric mixer on high speed for 8 to 10 minutes or until thick and lemon color. Fold one-third of the chocolate mixture into egg mixture. Fold remaining chocolate mixture and flour into egg mixture. Spoon about 2/3 cup batter into each prepared ramekin.
4. Bake about 12 minutes or until cake edges feel firm. Cool in ramekins on a wire rack for 2 to 3 minutes. Using a knife, loosen cakes from sides of ramekins. Invert onto dessert plates. Sift with powdered sugar and cocoa powder. Serve immediately.

Sweet and Sour Chicken

Cooking the chicken over high heat quickly gives it a nicely browned look and taste without needing to deep fry. Fresh orange juice in the sauce and lots of vegetables keep the dish and the nutrition balanced.

Ingredients

• 2 tablespoons honey
• 1 teaspoon chili-garlic sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon finely grated fresh ginger
• 1/4 cup fresh orange juice
• 2 teaspoons cornstarch
• 4 teaspoons peanut oil
• 12 ounces boneless, skinless chicken breast halves, cut into 1-inch pieces
• Salt and freshly ground black pepper
• 1 pint small, sweet mixed peppers, quartered, or 2 mixed bell peppers, cut into 1-inch strips
• 6 scallions, whites cut into 1 1/2-inch pieces, greens cut into 1-inch pieces and thinly sliced vertically into thin strips
• 8 ounces snow peas, trimmed
• Serving suggestion, cooked brown rice
• Chopped peanuts for sprinkling, optional

1. In a small bowl, whisk together the honey, chili-garlic sauce, vinegar, soy sauce, orange juice and cornstarch; set aside.

2. Meanwhile, coat the chicken with 2 teaspoons oil and heat large nonstick skillet over medium-high heat. Season the chicken to taste with salt and pepper and cook, turning occasionally with a wooden spoon, 2 minutes. Transfer the partially-cooked chicken to a plate. Reserve the pan.

3. Heat the remaining 2 teaspoons oil in the pan; add the peppers, scallion whites, and snow peas. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes. Stir in the reserved chicken; whisk the sauce again and add it to the pan. Simmer, stirring occasionally, until the sauce is thickened and the chicken is tender, 1 to 2 minutes. Serve over rice and sprinkle with the scallion greens and peanuts, if using.

Broccoli-Potato Soup with Greens

• 2  medium  red potatoes, chopped
• 1  14-oz. can  reduced-sodium chicken broth
• 3  cups  small broccoli florets
• 2  cups  milk
• 3  Tbsp.  all-purpose flour
• 2  cups  smoked Gouda cheese, shredded (8 oz.)
• 2  cups  winter greens (such as curly endive, chicory, romaine, escarole, or spinach)
•     Additional Gouda cheese, shredded (optional)

Directions

1. In large saucepan combine potatoes and broth. Bring to boiling; reduce heat. Simmer, covered, 8 minutes. Mash slightly. Add broccoli and milk; bring just to simmering.
2. In medium bowl toss flour with cheese; gradually add to soup, stirring cheese until melted. Season to taste with black pepper. Divide among shallow serving bowls. Top with greens and additonal cheese. Serves 4.

Basic Quiche

• 1 9-inch refrigerated piecrust
• 2 tablespoons olive oil
• 2 medium onions, chopped
• Kosher salt and black pepper
• 1 cup fresh flat-leaf parsley, chopped
• 4 large eggs
• 3/4 cup half-and-half
• 1/8 teaspoon ground nutmeg
• 8 ounces Gruyere, grated
• 4 cups mixed greens

Directions

1. Heat oven to 375° F. Fit the crust into a 9-inch pie plate. Place on a baking sheet.
2. Heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the onions and ½ teaspoon each of salt and pepper and cook, stirring occasionally, until soft, 5 to 7 minutes. Stir in the parsley.
3. In a large bowl, whisk together the eggs, half-and-half, nutmeg, and ¼ teaspoon salt. Stir in the onion mixture and the Gruyère.
4. Pour the egg mixture into the crust. Bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let sit for 5 minutes. Drizzle the greens with the remaining tablespoon of oil and sprinkle with ¼ teaspoon each salt and pepper. Serve with the quiche. 

Beef Quesadillas w. Watercress and Corn Salad

• 2 tablespoons plus 4 teaspoons canola oil
• 1 red onion, half chopped and half thinly sliced
• 12 ounces ground beef
• pinch cayenne pepper
• kosher salt and black pepper
• 4 8-inch flour tortillas
• 6 ounces Monterey Jack, grated (1 1⁄2 cups)
• 1 bunch watercress, trimmed (about 4 cups)
• 1 cup frozen corn, thawed
• 1 tablespoon fresh lime juice

Directions

1. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add the beef, cayenne, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook, breaking up the beef with a spoon, until no longer pink, 3 to 5 minutes more.
2. Heat broiler. Brush one side of each tortilla with 1 teaspoon of the remaining oil. Place 2 tortillas, oiled-side down, on a foil-lined baking sheet. Top with the beef mixture, Monterey Jack, and remaining tortillas (oiled-side up). Broil until crisp and the cheese melts, 1 to 2 minutes per side.
3. Meanwhile, in a large bowl, toss the watercress, corn, and sliced onion with the lime juice, the remaining tablespoon of oil, and ¼ teaspoon each salt and black pepper. Cut the quesadillas into wedges and serve with the salad.

Ellie's Chicken-Zucchini Alfredo

• Kosher salt
• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 2 zucchini, thinly sliced into half-moons
• 4 4-ounce thin skinless, boneless chicken breasts
• Freshly ground pepper
• 12 ounces fettuccine (preferably whole wheat)
• 1 tablespoon all-purpose flour
• 1 cup cold low-fat milk (1%)
• 1/2 cup evaporated nonfat milk
• 3/4 cup freshly grated parmesan cheese
• 1/4 cup chopped fresh parsley

Directions

Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 1 clove garlic and cook 30 seconds. Add the zucchini, cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl.
Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate.
Cook the pasta in the boiling water as the label directs. Drain, reserving 1/2 cup cooking water; return the pasta to the pot.
Meanwhile, whisk the flour and low-fat milk in a bowl. Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute.
Cut the chicken into strips. Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen.

Shrimp Scampi Pasta

Yet another recipe that I'm hoping Adam will become convinced that shrimp really is super yummy and delicious!! A girl can hope, can't she??

Ingredients

• 1  tablespoon  olive oil
• 1  medium  onion, diced
• 3    garlic cloves, minced
• 1  can (14 ounces)  chicken broth, divided
• 3  tablespoons  flour
• 1  pound  peeled and deveined shrimp
• 1  tablespoon  lemon juice
• 2  tablespoons  butter
• 1  tablespoon  chopped parsley
• 12  ounces  linguine, cooked according to package directions
•   Red-pepper flakes (optional)

Directions 1. In a large saucepan, heat oil over medium heat. Add onion, cover, and cook until soft, about 6 minutes. Add garlic, and cook 1 minute more.
2. Pour 1 cup broth and the flour into a jar with a tight-fitting lid and shake to blend. Pour remaining broth and broth-flour mixture into saucepan; bring to a boil, whisking constantly. Reduce heat, and simmer 5 minutes. Stir in shrimp, and cook 3 minutes more. Stir in lemon juice, butter, and parsley. Pour over cooked pasta.

30-Minute Pepper Chicken

• 1    each sweet yellow, orange and green pepper, cored, seeded and thinly sliced
• 3  tablespoons  vegetable oil
• 1/2  teaspoon  salt
• 1/2  teaspoon  Italian seasoning
• 1/4  teaspoon  black pepper
• 6    boneless, skinless chicken breasts (about 6 ounces each)
• 3  cups  instant brown rice
• 6  slices  fontina cheese (1 ounce each)

Directions

1. Saute peppers in 1 tablespoon oil in large skillet over medium-high heat about 5 minutes or until softened. Season with half the salt, half the Italian seasoning and half the black pepper. Remove peppers to plate; keep warm.
2. Heat remaining oil in skillet. Season chicken with remaining salt, Italian seasoning and pepper. Add to skillet; cook about 4 minutes on each side or until internal temperature registers 170 degrees F.
3. Fix rice following package directions.
4. Evenly divide half of peppers over top of each chicken breast. Place 1 slice of cheese on each; top with remaining peppers. Cover; leave on top of stove until cheese is melted, 1 to 2 minutes.
5. Serve with brown rice, pre-made salad.

Balsamic Glazed Pork with Lentils

Ingredients

• 1 cup green lentils, rinsed
• kosher salt and black pepper
• 2 tablespoons balsamic vinegar
• 2 tablespoons brown sugar
• 3 tablespoons olive oil
• 1 1 1/4-pound pork tenderloin
• 1 red apple, cut into 1⁄2-inch pieces
• 1 celery stalk, thinly sliced
• 1/4 cup fresh flat-leaf parsley leaves
• 2 tablespoons fresh lemon juice

Directions

1. Heat oven to 400° F. Bring 4 cups water to a boil.
2. Add the lentils and 1 teaspoon salt and simmer, stirring occasionally, until tender, 20 to 30 minutes. Drain and rinse under cold water to cool.
3. Meanwhile, in a small bowl, combine the balsamic vinegar and brown sugar.
4. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season the pork with ¼ teaspoon each salt and pepper. Cook, turning occasionally, until browned, 6 to 8 minutes.
5. Transfer the pork to oven. Roast until cooked through, 10 to 12 minutes, basting with the glaze twice during the last 5 minutes. Let rest before slicing.
6. In a medium bowl, toss cooked lentils with the apple, celery, parsley, lemon juice, remaining 2 tablespoons oil, and ¼ teaspoon each salt and pepper. Serve with the pork and any pan drippings.

Stewed Vegetable Gratin

Ingredients

• 3 tablespoons olive oil
• 1 medium onion, diced
• 2 stalks celery, diced
• 2 medium carrots, diced
• 1 14.5-ounce can diced tomatoes
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 bunch Swiss chard, stems removed and leaves cut crosswise into 1-inch strips
• 1 19-ounce can cannellini beans, rinsed
• 1 cup plus 2 tablespoons grated Parmesan (about 4 ounces)
• 1 baguette, ends trimmed
• 2 tablespoons fresh thyme leaves

Directions

1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a large saucepan over medium-high heat.
2. Add the onion, celery, and carrots. Cook, stirring occasionally, until the vegetables begin to soften, 3 to 4 minutes.
3. Add the tomatoes and their liquid, ½ cup water, salt, and pepper. Bring to a boil. Add the chard and simmer, stirring, just until wilted, 1 to 2 minutes.
4. Stir in the beans and 1 cup of the Parmesan. Transfer to an 8-by-11-inch baking dish or a shallow 2-quart casserole.
5. Cut the baguette in half crosswise, then lengthwise, into ¼-inch-thick slices. Brush one side of each slice with the remaining oil.
6. Arrange the slices, oiled-side up, over the vegetables, overlapping slightly. Sprinkle with thyme and the remaining Parmesan. Bake until bread is golden brown, 15 to 20 minutes.

Slow-Roasted Salmon with Potatoes

• 3 bunches leeks, trimmed and quartered lengthwise
• 1/3 cup plus 1 tablespoon extra-virgin olive oil
• Sea salt
• 3 pounds fresh, skin-on, center-cut wild salmon fillet, pin bones removed
• 1 1/2 pounds fingerling potatoes
• 1 shallot
• 4 tablespoons unsalted butter, at room temperature
• 2 tablespoons chopped fresh chives
• 2 tablespoons fresh tarragon
• 2 tablespoons fresh parsley
• Juice of 1/2 lemon

Directions

Preheat the oven to 450 degrees F. Toss the leeks in a roasting pan with 1/3 cup olive oil; season with salt. Roast until slightly golden, about 30 minutes.

Meanwhile, place the salmon in another shallow pan and rub with the remaining 1 tablespoon olive oil. Set aside to come to room temperature.

When the leeks are done, reduce the oven temperature to 275 degrees F. Season the salmon with salt, place over the leeks and brush with the oil in the pan. Roast until firm, 30 to 40 minutes.

Meanwhile, cook the potatoes in a pot of boiling salted water until fork-tender, about 10 minutes; drain.

Pulse the shallot in a food processor until minced. Add the butter, chives, tarragon, parsley, lemon juice, and salt to taste and pulse until combined.

Remove the salmon from the oven and top with half of the herb butter; top the potatoes with the rest. Slice the salmon, season with salt and serve with the leeks and potatoes.

Momma's Chicken Tetrazzini

This is my mom's recipe (almost...I made this from a series of recipes that I read online and then what I remembered her putting into it and voila! It tasted the exact same and was SUPER-easy!) I do hope you try it because its amazingly homey and comforting food! Super easy to make, and my whole family LOVED it (even the 2yr old!).....enjoy!

1 Rotisserie chicken
2 cans Cream of Chicken Soup
2 cubes Chicken Bullion
2 1/4 cups of Water
2 tbsp butter
1 sm can chopped black olives
2 tbsp diced pimientos
1 package spaghetti, cooked
1 cup shredded cheddar cheese

1. Cook spaghetti to al-dente (you don't want it too soft), put into 9x13 dish and set aside.
2. In a medium-sauce pan, combine soups, water, bullion, water and butter and bring to a boil. Using a whisk, stir until well blended and bring down to simmer. Stir in olives and pimientos.
3. Shred chicken and stir into soup mixture.
4. Pour soup mixture over cooked pasta and, using a wooden spoon, carefully mix into noodles. Sprinkle cup of cheese over the top of the noodles and bake for 20 minutes at 350 degrees. Cheese will be melty!

Prosciutto, Spinach and Pasta Casserole

I, for one, am a BIG fan of cooking with Prosciutto! So I was super pleased to stumble upon this little gem! I think I'm going to attempt it tomorrow night...it looks too good to wait!

• 2-2/3  cups  dried bow ties, penne, or ziti (8 ounces)
• 2  medium  onions, cut into thin wedges, or 5 medium leeks, sliced
• 2  cloves  garlic, minced
• 1  tablespoon  butter or margarine
• 1/4  cup  all-purpose flour
• 1/2  teaspoon  anise seeds, crushed
• 1-3/4  cups  milk
• 1-1/2  cups  chicken broth
• 1/4  cup  grated Parmesan cheese
• 1  10-ounce  package frozen chopped spinach, thawed and well drained
• 2  ounces  prosciutto, cut into thin bite-size strips
• 1  medium  tomato, seeded and chopped

Directions

1. Cook pasta according to the package directions. Drain; rinse pasta with cold water. Drain again.
2. In a large saucepan cook onion and garlic, covered, in hot butter about 5 minutes or until onion is tender, stirring occasionally. Stir in flour and anise seeds. Add the milk and chicken broth all at once. Cook and stir until slightly thickened and bubbly. Stir in Parmesan cheese. Stir in the cooked pasta, spinach, and prosciutto. Spoon the mixture into a 2-quart casserole.
3. Bake, covered, in a 350°F oven for 25 to 30 minutes or until heated through. Let stand about 5 minutes. To serve, stir gently and top with chopped tomato.

Skillet Beef Stew

• 2  Tbsp.  cooking oil
• 2  lb.  beef stew meat, cut into 1-inch cubes
• 2  tsp.  dried thyme or oregano, crushed
• 6  medium  carrots, peeled and quartered
• 4  stalks  celery, cut in 2-inch lengths
• 2  medium  onions, cut in 1/2-inch slices
• 6  cups  lower-sodium beef broth
• 1/3  cup  all-purpose flour
• 1  recipe  Potato Mashers

Directions

1. In 12-inch skillet brown beef in hot oil over medium-high heat with thyme and
1.4 teaspoon each salt and pepper. Remove, set aside. Add carrots, celery, and onions to skillet, cook and stir 5 minutes. Return beef to skillet. In bowl whisk together broth and flour; add to skillet. Bring to boiling; reduce heat. Simmer, covered, 45 minutes. Uncover; simmer 10 minutes or until meat is tender. Serve with potatoes. Makes 8 servings.
2. Potato Mashers: In microwave-safe bowl, microcook 8 Yukon gold potatoes (23.4 lb.), half at a time, on high (100 percent power) 8 minutes, covering bowl with vented microwave-safe plastic wrap. Mash potatoes with 1 cup milk, 1.2 teaspoon salt, and 1.2 teaspoon black pepper.

Easy Cinnamon Sweet Bread

• 2 1-pound packages refrigerated pizza dough
• 1 tablespoon cinnamon
• 1 cup sugar
• 8 tablespoons (1 stick) butter, melted, plus more for the pan

Directions

1. Heat oven to 375° F.
2. Tear off small bits of the dough and roll them into 1- to 1 1/2-inch balls. Place the balls on a plate.
3. Combine the cinnamon and sugar in a bowl. Dip each ball in the butter, then in the cinnamon sugar. Transfer the balls to a buttered Bundt pan.
4. Drizzle any remaining butter over the top and sprinkle with any remaining cinnamon sugar. Bake until golden brown, about 40 minutes. Remove from oven and let cool for 5 minutes. Place a plate on top of the pan and carefully flip it over. Tap the bottom to release the bread.
5. Transfer to a plate and let people pull the bread apart with their fingers.

Giada's Panino alla Margherita

I absolutely LOVE these sandwiches and this has been my favorite recipe to use so far! Super healthy and incredibly tasty...the perfect sandwich!

• 2 slices (1/2-inch-thick; about 2 ounces) fresh mozzarella
• 2 slices (1/2-inch-thick) rustic white bread
• Salt and freshly ground black pepper
• 2 slices (1/4-inch-thick) tomato
• 6 medium fresh basil leaves or 3 large
• 2 teaspoons (about) olive oil

Directions

Place the mozzarella atop 1 bread slice. Sprinkle with salt and pepper. Add the tomato slices and then the basil leaves. Top with the second bread slice. Brush both sides of the sandwich with the oil.

Heat a grill pan over medium-low heat. Grill the sandwich until the bread is golden brown and the cheese melts, pressing down with a metal spatula or grill press, about 4 minutes per side.

Emeril's South of the Border Veggie Chili with Fixins

• 1/4 cup olive oil, divided
• 2 1/2 cups diced yellow onions
• 1 poblano pepper, stemmed, seeded, and chopped
• 3/4 cup diced red bell pepper
• 1/2 cup diced yellow bell pepper
• 1 large or 2 small jalapeno peppers, seeded and minced
• 2 tablespoons minced cilantro stems
• 1 1/2 tablespoons minced garlic
• 2 tablespoons chili powder
• 1 tablespoon Emeril's Southwest Essence
• 1 teaspoon ground cumin
• 1/2 teaspoon crumbled Mexican oregano
• 2 teaspoons salt, divided
• 2 cans diced tomatoes, with juices
• 6 cups Emeril's All Natural Organic Vegetable Stock or other low-sodium vegetable or chicken stock
• 2 cups cooked kidney beans, drained
• 4 cups diced (1/2-inch) zucchini
• 4 cups diced (1/2-inch) yellow squash
• 1 tablespoon masa harina or yellow cornmeal
• 2 tablespoons freshly chopped cilantro leaves
• Sour cream, for serving
• Grated sharp Cheddar Cheese, for serving
• Chopped green onions, for serving
• Fried tortilla chips or strips, for serving

Directions

Preheat the oven to the broil setting.
In a large Dutch oven over medium-high heat, add 2 tablespoons of the olive oil and saute the onion, poblano, red and yellow bell peppers until soft and lightly caramelized, about 6 minutes. Add the jalapeno, cilantro stems, garlic, chili powder, Southwest Essence, cumin, oregano, and 1 1/2 teaspoons of the salt and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes and vegetable stock, bring to a boil, reduce heat to a simmer and cook for 10 minutes. Add the beans and continue to cook at a simmer until the flavors come together, 30 to 40 minutes longer.
While the chili is simmering, toss the zucchini with 1 tablespoon from the remaining oil and 1/4 teaspoon of the remaining salt and place on a large baking sheet. Broil until caramelized around the edges, 5 to 7 minutes. Remove from the oven and repeat with the yellow squash, remaining tablespoon of oil and remaining 1/4 teaspoon of salt. Set the zucchini and squash aside to cool while the chili is simmering.
Once the chili has simmered for about 40 minutes, add the zucchini, yellow squash, masa harina, and chopped cilantro and cook for 10 minutes longer. Taste and adjust seasoning, if necessary.
Serve the chili hot, with bowls of the sour cream, Cheddar, green onions and crispy tortilla chips or strips for guests to garnish their bowls, as desired.
Chef's Note: this chili is best made a day in advance.

Winter Lentil Soup

• 1 tablespoon olive oil
• 4 leeks (white and light green parts), cut into 1/4-inch-thick half-moons
• 1 28-ounce can whole tomatoes, drained
• 2 sweet potatoes, peeled and cut into 1/2-inch pieces
• 1 bunch kale, thick stems removed and leaves cut into 1/2-inch-wide strips
• 1/2 cup brown lentils
• 1 tablespoon fresh thyme
• Kosher salt and black pepper
• 1/4 cup grated Parmesan (1 ounce; optional)

Directions

1. Heat the oil in a large saucepan or Dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes.
2. Add 6 cups water and bring to a boil. Stir in the sweet potatoes, kale, lentils, thyme, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Simmer until the lentils are tender, 25 to 30 minutes.
3. Spoon into bowls and top with the Parmesan, if using.

Ginger Chicken Stir-Fry

1-1/4 cup  sliced zucchini (1 medium)

1/2 cup  sliced carrot (1 medium)

1/2 cup  sliced onion (1 medium)

1 small  red sweet pepper cut into strips (3/4 cup)

2-1/2 cups  shredded green cabbage (about half of a small cabbage head)

1 tablespoon  cooking oil or peanut oil

12 ounces  skinless, boneless chicken breast halves or turkey tenderloins, cut into 1-inch pieces

1/2 cup  bottled stir-fry sauce

1/2 teaspoon  ground ginger

3 to 4 cups  hot cooked white or brown rice

3/4 cup  chopped cocktail peanuts or cashews

Directions

1. In a 12-inch skillet or wok cook and stir half of the zucchini, carrot, onion, pepper, and cabbage in hot oil over medium-high heat for about 2 minutes or until crisp-tender. Remove vegetables from the skillet. Repeat with remaining vegetables; remove from the skillet.

2. If necessary, add more oil to the hot skillet. Add chicken to the skillet. Cook and stir for 3 to 5 minutes or until chicken is no longer pink. Push chicken from center of the skillet. Add stir-fry sauce and ginger to center of the wok. Cook and stir until bubbly. Return the vegetables to the skillet. Cook and stir about 1 minute more or until chicken-vegetable mixture is coated and heated through. Serve over rice. Sprinkle servings with chopped peanuts. Makes 6 servings.

Ravioli with Grape Tomatoes in White Wine Sauce

16 to 18 ounces fresh or frozen cheese ravioli
2 tablespoons olive oil
2 shallots, chopped
1 pint grape tomatoes, halved
1 cup dry white wine
kosher salt and black pepper
2 tablespoons unsalted butter
1/4 cup chopped fresh flat-leaf parsley
Directions
1.Cook the ravioli according to the package directions, drain, and return them to the pot.
2.Meanwhile, heat the oil in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until tender, 3 to 5 minutes.
3.Add the tomatoes, wine, ½ teaspoon salt, and ¼ teaspoon pepper and simmer until the tomatoes begin to soften, 4 to 5 minutes.
4.Gently toss the ravioli with the tomato mixture, butter, and parsley.

Please feel free to contribute!

I noticed I have some new followers and I just wanted to put out the reminder that this is an open-forum blog! While I manage it, I am more than happy to take any and all contributions in regards to recipe's, how-to's, cooking links, etc. So please feel free to contribute - I want to make sure that you guys are getting the kind of recipes that you want and like! If you have feedback or requests -- please don't hesitate to email me and I would be happy to search for specific recipe styles!!

Thank you again for all of your support and wonderful feedback, I am so happy to know that you fellow foodies are enjoying these recipes as much as my family and I are!

Gina's Hot and Spicy Tortilla Soup

(Recipe courtesy of The Neely's)

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, finely diced
• 1 yellow bell pepper, diced
• 1 jalapeno, seeded and diced
• Salt and freshly ground black pepper
• 1/2 teaspoon ground cumin
• 32 ounces low-sodium chicken broth
• 1 (14.5-ounce) can diced Mexican style tomatoes
• 1 cup frozen corn kernels, thawed
• 1/4 cup roughly chopped cilantro, plus 2 tablespoons
• 1 (12-ounce) boneless skinless chicken breast, diced
• 1 cup crushed tortilla chips
• Sour cream, for topping
• Monterey Jack, shredded, for topping
• 2 limes, wedged

Directions

In a large heavy bottomed pot, heat the oil on medium-high heat. Saute the onions. Add bell pepper, jalapenos, salt and pepper. Cook until the onions become translucent. Add the cumin and stir until fragrant. Add the chicken broth, tomatoes, corn, and 1/4 cup of the cilantro. Add the diced chicken and cook through for about 10 minutes. Season with salt, to taste.

Ladle soup into bowls and divide the crushed tortilla chips between the bowls. Top with sour cream, Monterey jack cheese, cilantro, sliced avocado, and lime wedges.