Monday, December 12, 2011

Chocolate Peanut Butter Sandwich No-Bake Cookies

1 box (15.1oz) Ritz crackers
3 bags (11.5oz each) milk chocolate chips
peanut butter (how much you need will depend on how much you like)

1. Make sandwiches using a dab of peanut butter sandwiched between two crackers. Make sandwiches until all of the crackers have been used.

2. Empty one bag of chocolate chips into a microwave safe bowl. Microwave on 70% for 75 seconds. Microwave in additional increments of 10-15 seconds until chocolate is melted. Stir until smooth.

3. Carefully drop each sandwich into the melted chocolate, turning with a fork until it is fully coated. Remove from chocolate using a fork and place on a cookie sheet lined with wax paper. Repeat until all the melted chocolate has been used. Add more chocolate chips to the bowl; melt, and continue coating sandwiches until all sandwiches and chocolate chips have been used.

4. Set cookie sheets aside for the chocolate to set; decorative sprinkles or a white chocolate drizzle may be added at this point, if you wish. (They may be placed in the refrigerator to speed the setting process.) Once chocolate has hardened, cookies may be stored in tightly closed containers with wax paper between the layers.

Makes approximately 60-70 cookies.


Sunday, December 11, 2011

Shortbread Bites

1.25 cups all purpose flour
3 tbsp sugar
1/2 cup butter (no substitutions), cold, cut into pieces
1.5 tbsp red and green nonpareils or sprinkles

1. Preheat oven to 325 with baking rack in top third of oven.

2. In a food processor with knife blade attached, pulse flour and sugar until combined. Add butter and pulse until dough begins to come together. Place dough in a medium bowl. Gently knead in nonpareils or sprinkles until evenly blended and dough forms a ball.

3. On lightly floured wax paper, pat dough into 8x5" rectangle; freeze 15 minutes. Cut dough into 1/2" squares. Place squares 1/2" apart on an ungreased cookie sheet.

4. Bake cookies 18-23 minutes, rotating once, or until lightly browned on the bottom and just beginning to get a hint of light brown on top. Transfer cookies to wax paper-lined wire rack to cool. Store cookies in tightly covered container at room temperature for up to one week or in freezer up to 3 months.

Makes approximately 100 pieces.


Sunday, December 4, 2011

Sugar Cookies

3 cups unbleached all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1 cup (2 sticks) unsalted butter
1 1/4 cups sugar
1/4 cup cream cheese
1 1/2 tsp vanilla extract
1 large egg

1. Preheat the oven to 375. Lightly grease two baking sheets, or line with parchment.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, cream together the butter, sugar, and cream cheese until light and fluffy. Beat in the vanilla extract, and the egg; scrape the sides and bottom of the bowl.

4. Add the flour mixture, and mix at low to medium speed until the mixture is evenly moistened.

5. Scoop the dough by tablespoonfuls. Place on the prepared baking sheets, leaving 2" between them. Using a flat-bottomed glass, flatten the cookies to about 1/4" thick.

6. Bake for 10-12 minutes — 10 minutes for softer cookies, 12 minutes for crunchier. The edges of the cookies will just barely begin to brown.

7. Remove from the oven and cool on the pan for 5 minutes, before transferring to a rack to finish cooling completely.

Makes 6 dozen 2-inch cookies.

For rollout cookies, make the dough with 3 1/2 cups flour; place the dough in a plastic bag, flatten it into a disk, and chill for 1 hour before rolling it out and cutting. Bake the cookies for 8 minutes, until golden brown at the edges.

(adapted from King Arthur Flour)


Saturday, November 26, 2011

Leftover Turkey Pot Pie

1 pie crust
1/2 stick butter
1/2 cup carrot, finely chopped
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
1/3 lb fresh green beans, trimmed and cut into bite-sized pieces
3 medium potatoes, peeled and cut into uniform bite-sized pieces
2 cups leftover turkey, light and dark, diced
1/2 cup frozen peas
1/4 cup flour
2 cups turkey or chicken broth
1 cup heavy cream
fresh or dried thyme
salt and pepper

1. Preheat oven to 400. Put potatoes and green beans in a pot of water. Boil, uncovered, for 5 minutes. Cover and boil an additional 10 minutes. Drain and set aside.

2. Melt butter in a large skillet. Add carrots, onion and celery. Cook until translucent, a couple of minutes. Add turkey and stir. Sprinkle flour over mixture. Cook over medium heat for a couple of minutes, stirring constantly.

3. Pour in broth, stirring constantly. Add cream, continuing to stir. Add peas, potatoes and green beans. Bring to a slow boil, and allow mixture to cook and thicken for several minutes. Add salt, pepper and thyme to taste. (Do NOT underseason!)

4. Pour into a casserole dish or deep pie dish. Roll out crust so that it is one inch larger than the dish. Place crust on top of pot pie mixture, pressing crust into sides of dish. Cut vents into top of crust.

5. Place in oven on baking pan to catch any drips. Bake for 30-35 minutes, until crust is golden brown and filling is bubbly. Allow to cool for a bit before serving.

Serves 4-6.


Thursday, November 24, 2011

Classic Pumpkin Pie

3/4 cup packed brown sugar
1-3/4 tsp pumpkin pie spice
1/4 tsp salt
1 can (12oz) evaporated milk
2 large egg whites
1 large egg
1 (15oz) can pumpkin (*not* pumpkin pie filling)
cooking spray
1/2 (15oz) pkg refrigerated pie crust

1. Position oven rack to lowest position. Preheat oven to 425. Remove crust from refrigerator to bring to room temperature (15 minutes).

2. To prepare filling, combine first six ingredients in a large bowl, stirring with a whisk. Add pumpkin; stir with whisk until smooth.

3. Unroll crust. Roll out to 11". Spray pie dish with cooking spray. Fit crust into plate. Tuck edges under and flute.

4. Pour pumpkin filling into crust. Place plate on a cooking sheet. Place cooking sheet on lowest rack in oven. Bake at 425 for 10 minutes. Reduce heat to 350 (do not remove pie from oven); bake an additional 50 minutes or until filling is almost set. Cool completely on wire rack before serving.

Serves 6-8.


Bacon-Wrapped Green Beans

1 lb fresh green beans, trimmed
5 strips bacon
5 tbsp butter, divided
1/4 cup brown sugar
1 clove garlic, pressed or finely chopped
1/8 tsp soy sauce

1. Preheat oven to 400. Put green beans in a large pot of water. Boil, uncovered, for 5 minutes. Cover and continue to boil for an additional 10 minutes, until tender.

2. Meanwhile, fry bacon in a skillet over medium-low heat. You want the bacon to cook "soft;" do not "crisp" the bacon. Set aside on paper towels to cool and reduce grease. Cut bacon strips into halves when cool.

3. Drain beans and return to put. Add 2 tablespoons of butter to melt over beans.

4. In a 13x9" baking dish, lay on bacon half. Place 6-7 beans on the piece of bacon, then wrap the bacon around the beans and secure with a toothpick. Repeat with remaining bacon pieces and beans.

5. Melt the remaining butter in a small saucepan. Add brown sugar, garlic and soy sauce, whisking continuously, over medium-high heat. Once completely blended, brush over bean bundles with a basting brush until mixture is completely gone.

6. Bake in oven 10-15 minutes, until bacon begins to brown.

Serves 6-8.


Sunday, October 30, 2011

Chicken Cordon Bleu Casserole

1 pkg (6oz) Stove Top Stuffing for Chicken
1 can (10.5oz) cream of chicken soup
1 tbsp Dijon mustard
1 lb boneless skinless chicken breasts, cut into bite-sized pieces
3 cups small fresh broccoli florets
12 slices thin-sliced deli ham, chopped
8 slices Swiss cheese

1. Preheat oven to 375.

2. Prepare stuffing according to package directions.

3. Mix soup and mustard in a small bowl. Spray a 3qt casserole dish with cooking spray. Mix chicken, broccoli, ham and soup mixture in casserole dish, stirring well. Spread out into an even layer; top with cheese and then stuffing.

4. Cover with foil. Bake 30 minutes. Remove foil. Return to oven an additional 5-10 minutes, until heated through and stuffing just begins to brown.

Serves 6.


Stuffed Peppers

1 (3.5oz) bag boil-in-bag long-grain rice
4 medium red, yellow or orange bell peppers
3/4 lb ground sirloin or ground Italian sausage
1 cup chopped onion
1/2 cup chopped fresh parsley
1 tsp paprika
1/2 tsp salt
1/8 tsp ground allspice
2.5 cups bottled tomato-and-basil pasta sauce, divided
1/2 cup grated fresh Parmesan cheese
1/2 cup dry red wine
Cooking spray

1. Preheat oven to 450.

2. Cook rice according to package directions, omitting any salt and fat. Set aside.

3. While rice cooks, cut tops off bell peppers. Discard seeds and membranes. Place peppers, cut sides down, in an 8" square baking dish; cover with plastic wrap. Microwave at high 2 minutes or until peppers are crisp-tender. Set aside to cool.

4. Heat a large nonstick skillet over medium-high heat. Add meat and the next 5 ingredients (beef/sausage
through allspice); cook 4 minutes or until meat is lightly browned, stirring to crumble. Remove from heat.

5. Add rice, 1/2 cup pasta sauce, and cheese to meat mixture, stirring to combine.

6. While meat cooks, combine 2 cups pasta sauce and wine in a small saucepan; bring to a boil.

7. Spoon about 3/4 cup meat mixture into each pepper. Place peppers in a 2-quart baking dish coated with cooking spray; add wine mixture to pan. Cover with foil.

8. Bake for 20 minutes. Uncover; bake an additional 5 minutes or until lightly browned. Serve peppers with sauce.

Serves 4.


Monday, October 10, 2011

Hashbrown Casserole

8 oz shredded cheddar cheese
6 large eggs
12 oz evaporated milk
1 tsp salt
1/2 tsp ground black pepper
26 oz frozen shredded hash brown potatoes
1 medium onion, finely chopped
1 small green bell pepper, diced
1 cup diced ham

1. Preheat oven to 350. Grease 13x9" baking dish.

2. Combine cheese, eggs, evaporated milk, salt and black pepper in large bowl. Add potatoes, onion, bell pepper and ham; mix well. Pour mixture into prepared baking dish.

3. Bake for 60-65 minutes or until set.

Serves 6 as a main dish or 12 as a side dish.


Sunday, October 2, 2011

Baked Summer Squash

1.5-2 lb summer squash (such as zucchini, pattypan squash, yellow crookneck squash)
1/4 cup olive oil
1/3 cup bread crumbs
1/3 cup grated Parmesan cheese
1/2 tsp salt
1/2 tsp pepper
1/4 cup chopped mixed fresh herbs such as basil, thyme, parsley and oregano

1. Preheat oven to 350. Remove stem ends and slice squash cross-wise in 1/4"-thick rounds. Toss with olive oil.

2. In a small bowl, combine bread crumbs, Parmesan, salt and pepper. Arrange half the squash rounds in bottom of a 9" by 12" rectangular baking dish, or similar. Sprinkle with half the bread crumb mixture. Arrange remaining squash on top and sprinkle remaining bread crumb mixture.

3. Cover baking dish with foil and bake in oven for 30 minutes. Remove foil and bake another five minutes.

4. Top with chopped herbs and serve.

Serves 6.


Tuesday, September 20, 2011

Easy Lemon Chicken Piccata

3 large lemons, divided
4 small boneless skinless chicken breast halves (about 1 lb)

1/4 cup mayonnaise
1 cup Italian breadcrumbs
2 tbsp olive oil
2 tsp chopped fresh parsley
1/2 cup chicken broth
1 tbsp butter
1 tbsp capers

1. Cut 4 thin lemon slices from half of 1 lemon; squeeze juice from remaining lemons. Coat chicken with mayo, then crumbs.

2. Heat oil in large skillet on medium-high heat. Add chicken; cook 5 minutes. Turn; cook on medium heat 5 minutes or until chicken is golden brown on both sides and done. Transfer chicken to platter; sprinkle with parsley. Cover to keep warm. Carefully wipe any crumbs from skillet with paper towel.

3. Add lemon juice and broth to skillet; cook on medium-high heat 6-8 minutes or until slightly reduced, stirring occasionally. Add butter, lemon slices and capers; cook and stir on low heat 3-4 minutes or until butter is melted and lemons are heated through. Serve over chicken. 

Serves 4. 


Tuesday, September 6, 2011

Zesty Calzone

1 tube (13.8oz) refrigerated pizza crust
2 tbsp grated Parmesan cheese
8 thin slices deli ham
8 thin slices hard salami
1/4 cup chopped roasted red pepper
1/4 cup chopped tomato
1 cup shredded part-skim mozzarella or Italian blend cheese
tomato sauce

1. Preheat oven to 425. In a greased 15-in. x 10-in. x 1-in. baking pan, pat dough into a 13-in. x 8-in. rectangle. Sprinkle Parmesan cheese to within 1/2 inch of edges.

2. On half of the dough, layer the ham, salami, roasted pepper and tomato to within 1 inch of edges. Sprinkle with shredded cheese. Fold dough over filling; pinch edges to seal. Cut slits in top. Brush with melted butter.

3. Bake for 20-22 minutes or golden brown. Let stand for 10 minutes. Cut in half. Serve with tomato sauce for dipping.

Serves 2.


Sunday, August 28, 2011

Whole Barbecued Chicken

1 whole chicken (about 4-5 lbs)
1 small lemon, cut in half
1/2 cup barbecue sauce
1/2 tsp Italian seasoning
2 cloves garlic, peeled

1. Heat both burners of gas grill to medium-high heat.

2. Trim and discard excess fat from chicken. Squeeze lemon juice into small bowl; reserve lemon halves. Add barbecue sauce and seasoning to juice; mix well.

3. Place lemon halves and garlic cloves inside cavity of chicken.

4. Turn off burner on one side of girll, then place chicken, breast side up, on that side. Close lid. Grill 1 hour 45 minutes-2 hours or until chicken is done, turning and brushing occasionally with sauce mixture for the last 20 minutes. Remove and discard lemon halves and cloves before serving.

Serves 5.


Tuesday, August 23, 2011

Creamy Chicken

6 Ritz crackers, finely crushed (about 1/4 cup)
2 tbsp grated Parmesan cheese
4 small boneless skinless chicken breasts (about 1 lb)
2 tsp oil
1/3 cup Chive and Onion cream cheese
1/2 cup chicken broth

1. Mix cracker crumbs and Parmesan on plate. Rinse chicken with water; gently shake off excess. Dip chicken in crumb mixture, turning evenly to coat both sides of each breast. Discard any remaining crumb mixture.

2. Heat oil in a large nonstick skillet over mdium heat. Add chicken; cook 5-6 minutes on each side or until done. Transfer to plate; cover to keep warm.

3. Add broth and cream cheese to skillet. Bring just to a boil, stirring constantly. Cook 3 minutes or until thickened, stirring frequently. Spoon over chicken.

Serves 4.


Monday, July 11, 2011

Slow Cooker Stuffed Cabbage

12 large cabbage leaves
2 slices bacon
1 lb lean ground beef
1 lb ground pork
1 egg, beaten
1/4 cup milk
1/4 cup chopped onion
1 cup cooked rice
1 tsp salt
1/4 tsp pepper
8 oz can tomato sauce
1 tbsp lemon juice
1 tbsp brown sugar
1 tsp Worcestershire sauce

1. Place cabbage leaves in boiling water for 3 minutes, until wilted somewhat; drain. Fry bacon and set aside; keep the drippings as well.

2. Combine beef, pork, egg, milk, onion, rice and seasonings; mix well. Place 1/4 cup meat mixture into cabbage leaves. Roll and put into slow cooker (fasten with toothpicks if desired).

3. Combine tomato sauce, lemon juice, brown sugar and Worcestershire sauce; pour over leaves. Add bacon and drippings. Cook on low 7-9 hours (or on high for 4-5 hours).

Serves 4-6.


Friday, June 17, 2011

Sausage, Spinach and Cheese Stuffed Shells

1 (12oz) pkg jumbo pasta shells (about 36)
2 tbsp olive oil
1/2 cup finely chopped onion
3/4 lb bulk sweet Italian sausage
2 cloves garlic, minced
1 large egg
1 (15oz) container ricotta cheese
1 (9oz) box frozen chopped spinach, thawed, squeezed dry
3/4 cup grated Parmesan cheese
4 oz shredded mozzarella
1/2 tsp salt
1/2 tsp pepper
1 (32oz) jar tomato sauce

1. Bring a large pot of salted water to a boil; add pasta shells and cook according to package directions. Drain in a colander, rinse under cold water to stop the cooking.

2. Heat oil in large skillet on medium-high heat; add onion and cook until softened. about 5 minutes. Add sausage, breaking up into smaller bits with a wooden spoon. Cook, stirring frequently, until sausage is no longer pink, about 5 minutes. Add garlic and cook 1 minute longer. Remove pan from heat.

3. Beat egg lightly in a large bowl; stir in ricotta, spinach, 1/2 cup of Parmesan, mozzarella, salt, pepper and the cooled sausage mixture until blended. Fill pasta shells with mixture.

4. heat oven to 350. Spread 1 cup of the tomato sauce over the bottom of a 3qt baking dish. Arrange stuffed shells in dish. Spread remaining tomato sauce over pasta shells. Cover dish with foil; bake for 30 minutes, until hot and bubbling. Remove foil; sprinkle with remaining Parmesan cheese. Bake uncovered for 10 minutes longer.

Serves 8.


Tuscan Pesto Chicken Simmer

4 small boneless skinless chicken breast halves (about 1 lb), cut into bite-sized pieces
4 oz cream cheese, cubed
1/4 cup water
1/4 cup pesto
2 cups grape or cherry tomatoes
1 cup shredded Italian Five Cheese blend

1. Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover. Cook 5-7 minutes, stirring occasionally, until done. Remove chicken from skillet; cover to keep warm.

2. Add cream cheese, water, pesto and tomatoes to skillet. Cook, covered, on medium heat until tomatoes are heated through & beginning to soften, stirring occasionally.

3. Return chicken to skillet. Cook and stir 1 minute or until chicken is coated and heated through. Sprinkle with shredded cheese just before serving.

Serves 4.


Cheesy Zucchini Enchiladas

cooking spray
1 tsp olive oil
2 cloves garlic, crushed
2 medium scallions, chopped
2 medium zucchinis, grated
salt and pepper
1.5 cups grated Mexican blend cheese
4 large tortillas

1 garlic cloves, minced
1 tbsp chipotle chilis in adobo sauce
1 cup tomato sauce
1/8 tsp chipotle chili powder (to taste)
1/8 tsp ground cumin
1/2 cup broth
salt and pepper

1. For the sauce: In a medium saucepan, spray oil and sauté garlic. Add chipotle chile, chili powder, cumin, broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

2. Spray a baking dish with nonstick spray. Preheat oven to 400.

3. In a medium nonstick skillet, sauté garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini, salt and pepper to taste and cook about 4-5 minutes.

4. Remove from heat and add 1/2 cup cheese; mix well.

5. Divide zucchini between in each tortilla, roll and place seam side down in baking dish. Top with enchilada sauce (you might not use all) and remaining cheese and bake until hot and the cheese is melted, about 20 minutes.

6. Serve with sour cream if you wish.

Serves 4.


Sweet Corn Quesadillas

8 small (or fajita-style) tortillas
2 tsp olive oil
1.5 cups (6oz) grated Monterey Jack
1/2 small red onion, thinly sliced
2 cups corn kernels (fresh, or frozen and thawed)
2 jalapenos, seeded and finely chopped
1/2 cup fresh cilantro leaves
sour cream and salsa (optional)

1. Heat oven to 400.

2. Brush one side of each tortilla with the oil. Turn the tortillas over and top half with the Monterey Jack, onion, corn, jalapenos, and cilantro. Sandwich with the remaining tortillas, oiled-side up.

3. Working in batches, if necessary, transfer the quesadillas to a foil-lined tray. Bake, turning once, until the cheese melts, 6-8 minutes total. Serve with the sour cream and salsa (if using).

Serves 4.


Chicken Florentine Pesto Pasta

12 oz dried short pasta (bowties, penne, gemelli, etc)
4 chicken breast cutlets (1.25-1.50 lbs total)
2 tbsp olive oil
1/2 yellow or white onion, chopped, about 1 cup
3 garlic cloves, minced
1/2 cup white wine or stock
10 oz of fresh spinach, washed, long stems removed and chopped
black pepper
1/4 cup cream
1/4 cup (or more, if desired) pesto

1. Bring a large pot of salted water to a boil. Add the dried pasta and cook according to package directions.

2. While preparing the pasta, cook the chicken. Sprinkle the chicken breasts with salt, heat the olive oil in a sauté pan and brown the chicken cutlets on both sides over medium-high heat. They don't need to be cooked all the way through, just browned. Remove the chicken from the pan and set aside.

3. Add the chopped onion to the pan and sauté 2-3 minutes, stirring occasionally. While the onions cook, slice the chicken into strips. Put any pieces that are cooked all the way through in one pile, and put the ones that still need a little cooking in another pile.

4. When the onions are just beginning to brown, add the garlic and cook another minute. Add the white wine or stock and boil vigorously until the liquid is reduced by half.

5. Add the spinach and the undercooked pieces of chicken to the pan. Using tongs, turn them over to coat them with the juices in the pan. Continue to cook, turning and stirring often, until the spinach is wilted and the chicken cooked through, about 2 minutes.

6. Turn off the heat and add some black pepper, the pile of cooked chicken pieces and the pesto. Stir to combine. Drain the pasta put it in a large bowl. Add the cream to the saute pan and stir well to combine. Add the contents of the pan to the bowl with the pasta and mix well. Serve at once.

Serves 6.


Tuesday, June 7, 2011

Chilled Tomato Basil Soup

5 ripe tomatoes, chopped
1 (11oz) can vegetable cocktail juice
1 cup tomato juice
1 (14oz) can ready-to-use chicken broth
1/4 cup butter
1 onion, finely chopped
3 cloves garlic, minced
1 cup heavy cream
1/8 tsp white pepper
15 basil leaves, julienned
1 tomato, chopped
6 whole basil leaves

1. In food processor, place tomatoes and cocktail juice; process until smooth. Place in glass bowl and add tomato juice and chicken broth; stir well and refrigerate.

2. In small saucepan, melt butter over medium heat. Add onion and garlic; cook and stir until tender, about 6-7 minutes. Remove from heat and stir into tomato mixture.

3. Stir in cream, pepper and julienned basil. Chill soup for 2-3 hours before serving. Garnish with more basil and chopped tomato.

Serves 4-6


Saturday, May 21, 2011

Tortellini Florentine Soup

1 package (9 oz) refrigerated 3-cheese tortellini
5 cups chicken broth
1 container (10 oz) refrigerated light Alfredo sauce
3-4 plum tomatoes chopped OR 1 (22oz) can chopped tomatoes, drained
5 oz fresh baby spinach
1 oz Parmesan cheese, shaved or shredded

1. Combine broth and Alfredo sauce in a large pot. Bring to a gentle boil and add tortellini.

2. After 3-4 minutes, add tomatoes. Reduce heat. Simmer, uncovered, for 5 minutes.

3. Stir in spinach. Cook for 1-2 minutes to heat through and wilt spinach. Sprinkle with cheese before serving.

Serves 4.

Notes: You can add 1 lb browned ground Italian sausage or 1.5 cups of cooked chopped chicken, if desired. Add it at the same time you put in the tortellini.


Sunday, May 15, 2011

Summer Vegetable Pasta

8 oz corkscrew pasta
4 tbsp extra virgin olive oil, divided
4 cloves garlic, finely chopped
1/2 cup Italian-style bread crumbs
3 zucchini (about 1 lb), thinly sliced
4 ears corn, kernels scraped off
1.5 cups Parmesan cheese, shredded
1/4 cup finely chopped fresh basil

1. In a large pot of boiling, salted water, cook pasta until al dente. Drain, reserving 1 cup of pasta cooking water and the pot.

2. Meanwhile, in a small skillet, heat 2 tbsp olive oil over medium heat. Add half the garlic and cook until golden, about 30 seconds. Stir in the breadcrumbs and remove from heat.

3. In the reserved pasta pot, heat the remaining 2 tbsp olive oil over medium heat. Add the remaining garlic and cook until golden, about 30 seconds; add zucchini and cook, stirring occasionally, until crisp-tender, about 5 minutes. Stir in the corn, cooked pasta and reserved pasta water. Add 1 cup cheese and toss; season with salt and pepper.

4. Stir the remaining cheese and the basil into the breadcrumb mixture and sprinkle on top of the pasta.

Serves 4.


Saturday, May 7, 2011

Lemon Basil Pasta with Summer Squash

2-2/3 cup dry whole wheat penne
2 cups chopped zucchini
2 cups chopped yellow squash
2 cups canned white beans, rinsed and drained
1 lemon, juiced
1 cup chopped fresh basil
4 tbsp olive oil
Parmesan cheese, to taste

1. Cook pasta according to package directions, adding the squash for the last 2 minutes of cook time; drain.

2. Toss with beans, lemon juice, basil and olive oil. Add Parmesan, as desired, once served.

Serves 4.


Wednesday, April 13, 2011

Tilapia Parmesan Saute

4-6 tilapia fillets
1 tbsp olive oil
1/4 cup grated Parmesan cheese
2 tbsp parsley flakes
2 tbsp butter
1 tbsp lemon juice
1 tsp garlic powder

1. Mix Parmesan cheese, garlic powder, parsley flakes; set aside. Heat a large saute pan and add olive oil, butter, and lemon.

2. Saute fillets 2-3 minutes per side until white and flaky. Sprinkle cheese mixture on fillets and saute each side for another minute, then serve.

Serves 4.


Linguine with Clam Sauce

8 oz linguine, uncooked
2 tbsp olive oil
2 cloves garlic, minced
4 cans (6.5oz each) chopped clams, two drained, two undrained
1/2 cup diced roasted red pepper
2 tbsp fresh parsley
1 tbsp lemon juice
1/2 tsp dried oregano
1/4 tsp crushed red pepper
1/2 tsp salt
1/8 tsp pepper
1/2 cup grated Parmesan cheese

1. Cook linguine according to package directions. Drain, cover and set aside.

2. In a large skillet, heat oil over medium heat. Add garlic, stirring frequently; cook for 30 seconds. Add clams, roasted red pepper, parsley, lemon juice, oregano, crushed red pepper, salt, pepper and Parmesan. Bring to a boil, then reduce heat to low and simmer 5 minutes.

3. Add sauce to pasta, tossing with tongs to coat thoroughly. Serve with additional grated Parmesan if desired.

Serves 4.


Friday, April 8, 2011

Marinated Grilled Tilapia

4 tilapia fillets
3/4 cup olive oil
1/2 a lemon, juiced
1 tbsp oregano
1/2 tsp black pepper
1/4 cup red wine vinegar or balsamic vinegar
1/2 cup finely chopped parsley
2 cloves garlic, minced
2 dashes Tabasco

1. Combine all ingredients, except fillets, in a large Ziploc bag and shake well. Add fish and marinate for 30 minutes.

2. Remove fillets from marinade. Place fillets on hot grill elevated above coals. Cook 2-3 minutes per side.

Serves 4.


Monday, January 24, 2011

Chicken and Dumplings

3 tbsp butter
half of a large onion, diced
5 carrots, peeled and cut into 1/2" pieces
5 stalks celery, cut into 1/4" pieces
1/2 tsp dried thyme
1/4 cups flour
1 can (14.5oz) low-sodium chicken broth
salt and pepper to taste
1.5 lb boneless, skinless chicken thighs cut into 2" pieces
2 cups Bisquick
2/3 cup milk
1 pkg (10 oz) frozen peas

1. In a dutch oven or heavy 5-quart pot with a tight-fitting lid, melt butter over medium heat. Add onion, carrots, celery and thyme. Cover; cook, stirring occasionally, until onion softens, about 5 minutes. Add flour; cook, stirring, 30 seconds. Add chicken broth and bring to a boil, stirring constantly; season with salt and pepper to taste. Add chicken to pot, reduce heat to medium-low. Cover; cook, stirring occasionally, 20 minutes.

2. While the chicken is cooking, mix Bisquick and milk in a bowl. Mixture will be sticky. Set aside.

3. Once chicken has been cooking for 20 minutes, stir in peas. Raise heat to return to a simmer, then drop dumpling batter into the soup by tablespoonfuls, evenly spaced throughout the pan. (They grow while they cook, so be sure to space them out.) Reduce heat so soup maintains a simmer, cover and simmer for additional 15-20 minutes, until chicken is tender and dumplings are firm. During this final simmer, the soup and chicken may to stick to the bottom of the pot, so gently stir occasionally with a small spatula so as not to disturb the dumplings too much.

Serves 4-6.


Tuesday, January 18, 2011

Fettuccine with Garlic Cream Sauce

4 tbsp butter
4 tbsp flour
1 cup cream
1 cup chicken broth
1 cup shredded Italian cheeses (Mozzarella, Romano, etc.)
1/2 cup Parmesan cheese
3 tbsp fresh (or 1.5 tbsp dried) parsley
4-5 cloves garlic, minced
1/2 teaspoon fresh nutmeg
1/4 cup sherry or white wine
salt and pepper to taste

1. Cook pasta according to package directions.

2. In a medium-sized pot, melt butter. Add flour. Cook for 2-3 minutes, stirring constantly to cook flour.

2. Add cream and broth all at once and blend well. Add the remaining ingredients and stir until cheese has melted and sauce is smooth. Add to cooked pasta and serve.

Serves 4.


Friday, January 14, 2011

Mini Crab Cakes

1/3 cup finely chopped red bell pepper
2 tbsp finely chopped parsley
2 tbsp finely chopped scallions
3 tbsp mayonnaise
2 tsp lemon juice
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1 egg, lightly beaten
1/2 tsp freshly ground black pepper
3/4 cup panko bread crumbs
1 lb lump crabmeat, shell pieces removed
2 tbsp vegetable oil, plus more as needed
lemon wedges

1. Mix the bell pepper, parsley, scallions, mayonnaise, lemon juice, mustard, Worchestershire sauce, egg and black pepper in a large bowl. Add the bread crumbs and crabmeat, and toss gently to mix.

2. Divide the crab mixture into 12 equal portions (about 1/4 cup each) and shape each into a 1-inch-thick patty.

3. Heat the vegetable oil in a large skillet over medium-high heat. Add the crab cakes to the skillet and cook until they are golden on both sides, approximately 3 minutes per side, adding more oil as needed. Serve warm with lemon wedges.

Makes 12 crab cakes.

Notes: There is a Fire Roasted Aioli Sauce I think might complement the crab cakes very well, which I will link to once we've tried it, if my suspicion is correct.


Monday, January 10, 2011

Chocolate M&M Cookies

3/4 cup (1.5 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
1 large egg
1 tsp vanilla extract
2.25 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup M&Ms chocolate candies (plus more for decorating the tops)

1. Preheat oven to 350. Line cookie sheets with parchment paper or lightly grease them; set aside.

2. In large bowl, beat butter and sugars with an electric mixer until well blended.

3. Beat in egg and vanilla. Scrape down sides of the bowl with a rubber spatula to make sure everything gets blended.

4. In medium bowl, stir flour, cocoa powder, baking soda and salt until combined.

5. Add flour mixture to butter-sugar mixture. Stir in M&Ms.

6. Place heaping tablespoonfuls of cookie dough about 2 inches apart on prepared cookie sheets. Press a few more M&Ms into the top of the mounds of cookie dough.

7. Bake 12-14 minutes for chewy cookies or 14-16 minutes for crispy cookies.

8. Remove from the oven and transfer cookies to wire racks to cool completely. Store in tightly covered container.

Makes approximately 3 dozen cookies.


About This Blog

I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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