Grilled Lasagna

Ingredients

• 1 1-pound ball fresh mozzarella, halved and thinly sliced
• 1/2 cup grated parmesan cheese
• Pinch of red pepper flakes
• Kosher salt
• 2 cloves garlic, grated
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• 3 large tomatoes (2 thinly sliced, 1 grated)
• 12 no-boil lasagna noodles
• 8 cups baby spinach (about 5 ounces)
• 1/3 cup low-fat ricotta cheese
• 1/3 cup chopped fresh herbs (basil, mint and/or parsley

Directions

Preheat a grill to medium. Combine the mozzarella, parmesan, red pepper flakes, 1/2 teaspoon salt, and all but 1/4 teaspoon garlic in a bowl; drizzle with olive oil and toss. Season the sliced tomatoes with salt.

Lay out 4 double-layer sheets of nonstick foil. Drizzle each with olive oil, top with 1 noodle and sprinkle each noodle with 1 tablespoon water. Divide half each of the spinach, sliced tomatoes and mozzarella mixture among the noodles. Repeat to make another layer of noodles, water, spinach, tomatoes and mozzarella mixture. Finish each stack with a noodle, 1 tablespoon water and a drizzle of olive oil. Bring the foil together and crimp tightly closed to make 4 flat packets.
Grill the packets, covered, until tender, about 10 minutes per side. Let rest 5 minutes. Meanwhile, mix the grated tomatoes, a pinch of salt, the reserved 1/4 teaspoon garlic and 1 tablespoon olive oil in a bowl. Open the packets and cut the lasagna in half, if desired. Top with the tomato mixture, ricotta and herbs.

Grilled Garlic Chicken

Ingredients

• 2 4-pound chickens, cut up
• 1 bunch scallions, minced
• 6 garlic cloves, peeled and finely chopped
• 2 cups orange juice
• 1/4 cup cider vinegar
• 2 teaspoons dried oregano
• 2 teaspoons kosher salt
• 1/2 teaspoon crushed red pepper flakes

Directions

1. Place the chicken pieces in 1 or 2 large resealable plastic bags and add the rest of the ingredients. Shake to mix. Refrigerate at least 1 hour or overnight.
2. Fire up a grill to medium heat or until the coals are lightly covered with ash. Cook the chicken skin-side up for 20 minutes. Turn and cook an additional 15 to 20 minutes or until the juices run clear when a thigh is pricked with a fork; it should register 180° F on an instant-read thermometer. Alternatively, roast the chicken uncovered in a preheated 400 degree oven for 35-45 minutes.

Paula's Southern Fried Chicken

Ingredients

• 3 eggs
• 1/3 cup water
• About 1 cup hot red pepper sauce (recommended: Texas Pete)
• 2 cups self-rising flour
• 1 teaspoon pepper
• House seasoning, recipe follows
• 1 (1 to 2 1/2-pound) chicken, cut into pieces
• Oil, for frying, preferably peanut oil

Directions

In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.

Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.

Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Emeril's Chocolate Covered Peanut Butter Pie

Ingredients

• 1 1/2 cups crushed chocolate cookies
• 1 cup peanut butter, in all
• 1/4 pound cream cheese
• 3/4 cup powdered sugar
• 2 tablespoons milk
• 2 tablespoons chopped peanuts
• 2 3/4 cups heavy cream, in all
• 6 ounces semi-sweet chocolate, chopped

Directions

Preheat oven to 350 degrees F. In a mixing bowl, combine the cookie crust with 1/4 cup of the peanut butter. Combine the mixture thoroughly and press into a 9-inch springform pan. Bake the crust for 8 to 10 minutes. In an electric mixer with a whip attachment, whip the cream cheese and sugar until smooth. Add the remaining peanut butter, milk and nuts and whip for 1 minute. Turn the peanut butter mixture into a mixing bowl. Whip 2 cups of the heavy cream and fold into the peanut butter mixture. Pour the filling into the prepared crust and refrigerate for 2 hours or until the pie is set. In a sauce pan, over medium heat, melt the chocolate with the remaining cream, stirring constantly, until the chocolate is completely melted. Remove from the heat and cool for 2 minutes, stirring constantly. Remove the pie from the springform pan and place on a wire rack over a baking sheet lined with parchment paper. Pour the chocolate topping over the pie, covering the top and sides completely. Refrigerate the pie for 2 hours or until the chocolate coating is set.

Zucchini Spice Bread

Ingredients

• 1/2 cup canola oil, plus more for the pan
• 1 1/2 cups all-purpose flour, spooned and leveled
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• pinch ground cloves
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 medium zucchini (about 8 ounces), coarsely grated (about 1 1/2 cups)

Directions

1. Heat oven to 350° F. Oil an 8½-by-4½-inch loaf pan. In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, salt, baking soda, nutmeg, and cloves.
2. In a large bowl, mix together the oil, light brown and granulated sugars, eggs, and vanilla; mix in the zucchini. Add the flour mixture and mix until just combined (do not overmix).
3. Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.

Kate's Spaghetti with Zucchini, Walnuts and Raisins

Ingredients

• 12 ounces spaghetti (3⁄4 box)
• 3 tablespoons olive oil
• 1/2 cup walnut halves, roughly chopped
• 4 cloves garlic, thinly sliced
• 1 1/2 pounds small zucchini (4 to 5), cut into thin half-moons
• 3/4 cup raisins
• kosher salt and black pepper
• 1/4 cup grated Parmesan (1 ounce)

Directions

1. Cook the pasta according to the package directions. Drain and return it to the pot.
2. Meanwhile, heat the oil in a skillet over medium-high heat. Add the walnuts and cook, stirring frequently, until beginning to brown, 3 to 4 minutes.
3. Add the garlic and cook, stirring frequently, until beginning to brown, about 1 minute.
4. Add the zucchini and raisins and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, tossing occasionally, until the zucchini is just tender, 4 to 5 minutes.
5. Add the zucchini mixture to the pasta and toss to combine. Sprinkle with the Parmesan before serving.

Open-Faced Chicken Caprese Sandwiches

Ingredients

• 1 tablespoon olive oil
• 4 6-ounce boneless, skinless chicken breasts, split horizontally
• kosher salt and black pepper
• 8 slices country bread
• 3 sliced tomatoes
• 8 ounces sliced mozzarella
• 1/4 cup fresh basil leaves, torn

Directions

1. Heat broiler. In a large skillet, heat the oil over medium-high heat. Season the chicken with ¾ teaspoon salt and ¼ teaspoon pepper and, working in batches, cook until cooked through, 2 to 3 minutes per side.
2. Dividing evenly, top the bread with the chicken, tomatoes, and mozzarella.
3. Place on a broilerproof baking sheet and broil until the cheese is melted, 3 to 5 minutes. Sprinkle with the basil.