Dave Koz - Cooking with Koz

PENNE WITH ITALIAN SAUSAGE
Posted: 07.19.10

1 pound penne pasta
1 tablespoon plus 1 teaspoon salt
1 pound sweet or mild Italian sausage, removed from the casings and
coarsely crumbled or chopped
2 cups thinly sliced yellow onion
1 tablespoon minced garlic
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh basil
1/2 cup freshly grated Parmesan cheese

Bring a large pot of water to a boil over high heat. Add the pasta and
tablespoon of the salt and return to a boil. Cook, stirring occasionally,
until al dente, about 15 minutes. Using oven mitts or pot holders, remove
the pot of pasta from the heat and drain the pasta away from you into a
colander set in the sink. Return pasta to the pot but keep off the heat. While
the pasta is cooking, cook the sausage in a large skillet over medium-
high heat, stirring until evenly browned and cooked through, about 7 to 8
minutes. Add the onion and cook, stirring, until golden brown around the
edges, about 8 to 10 minutes. Add the garlic, the remaining teaspoon of
salt, and the pepper and cook, stirring, for 30 seconds. Add the sausage
mixture to the pasta. Add the olive oil and the basil, and toss to coat
evenly. To serve, divide equal portions of the pasta mixture among plates
or soup bowls. Garnish each serving with equal portions of the Parmesan
cheese.

ENDIVE, PEAR AND GORGONZOLA SALAD
Posted: 07.19.10

4 large Belgian endive bulbs, 14 to 16 ounces total, thinly sliced
6 ounces watercress or baby spinach
1 bunch (6 ounces) radishes, thinly sliced
4 cups diced pears (about 3)
6 ounces Gorgonzola (Italian blue cheese), crumbled
2 cups toasted walnuts
1 tablespoon honey
2 teaspoons minced shallots
1 teaspoon minced garlic
1/2 teaspoon Dijon mustard
1/4 cup white wine vinegar
3 tablespoons cider vinegar
1/2 cup walnut oil
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Combine the endive, watercress, radishes, pears, and Gorgonzola in a large bowl. Sprinkle the walnuts on top, cover, and refrigerate until ready to serve. Combine the honey, shallots, garlic, and mustard in a small bowl. Whisk to blend. Add the white wine and cider vinegars and whisk to incorporate. Gradually whisk in the walnut oil, followed by the olive oil. Season with the salt and pepper. When ready to serve, drizzle the vinaigrette over the salad and toss to coat evenly. Serve immediately.

SEARED SHRIMP SALAD WITH AVOCADO
Posted: 07.19.10

1/4 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lime juice
1 teaspoon honey
3/4 teaspoon crushed red pepper
1/2 teaspoon soy sauce
1/2 teaspoon plus a pinch of salt
1/4 cup plus 2 tablespoons olive oil
1 pound large shrimp, peeled and deveined
One 5-ounce bag prewashed mixed greens (about 8 cups)
2 oranges, peeled and segmented
1/2 cup thinly sliced red onion
1 ripe avocado, halved, seeded, and thinly sliced

Combine the orange juice, lime juice, honey, 1/2 teaspoon of the crushed red pepper, the soy sauce, and 1/4 teaspoon of the salt in a small nonreactive bowl. Whisk to blend. In a slow, steady stream, whisk in the 1/4 cup olive oil. Set the vinaigrette aside.

Heat 1 tablespoon of the remaining olive oil in a 12- inch saute pan over medium-high heat. In a bowl, toss the shrimp with the remaining 1 tablespoon olive oil, and season with 1/4 teaspoon salt and 1/4 teaspoon crushed red pepper. Add the shrimp to the pan, in two batches if necessary, and cook until they have curled and are just cooked through, 2 minutes on each side. Transfer the shrimp to a paper towel-lined plate and reserve.

In a large mixing bowl, combine the greens, oranges, red onion, and pinch of salt. Whisk the vinaigrette, and add 3 tablespoons to the salad. Toss lightly to combine, and then divide the salad among four serving plates. Take 3 to 4 slices of the avocado and fan them out on top of each salad. Divide the shrimp evenly among the salads. Drizzle a little more vinaigrette over the shrimp and avocado, and serve immediately.

GRILLED SARDINES WITH HERB SAUCE
Posted: 07.19.10

2 tablespoons chopped fresh thyme (lemon thyme if available), oregano, or marjoram leaves
2 tablespoons chopped fresh parsley leaves
1 teaspoon sea salt
2 tablespoons fresh lemon juice
1/2 cup extra-virgin olive oil
Freshly ground black pepper
12 to 16 fresh whole sardines, cleaned, scaled, rinsed and dried
Salt
Crusty bread for serving, optional

Preheat a grill or broiler to high.

In a mortar and pestle, combine the thyme and parsley with the sea salt and pound until well crushed.

Add the lemon juice and drizzle in the olive oil until well combined. Add a pinch of pepper if desired. Set aside at room temperature until you are ready to serve the sardines.

Season the sardines well on both sides with salt and pepper.

Place directly on the grill and cook, turning once, until the skin is crispy and lightly charred, 2 to 3 minutes per side, depending on the size of the fish.

Transfer the fish to a serving platter and drizzle with the herb sauce. Serve immediately, with crusty bread, if desired.

CHILI-MAC
Posted: 07.12.10

2 teaspoons olive oil
2 medium onions, diced small, about 3 cups
2 jalapenos, stemmed and minced, optional
1 tablespoon salt, plus more for pasta-cooking water
2 pounds extra-lean ground beef
5 tablespoons Mexican chili powder
1 tablespoon Mexican oregano
2 tablespoons minced garlic
1 (28-ounce) can whole plum tomatoes, broken with your hands, with juices
2 cans kidney beans, drained
1 pound elbow macaroni
1 pound medium cheddar cheese
Sour cream for serving, if desired

Preheat oven to 400 degrees.

While the chili is simmering, cook macaroni according to package directions in boiling salted water, drain in a colander, rinse under cool running water, and set aside. Grate cheddar cheese and set aside.

Place a 9-by-13.5-inch or other 3-quart casserole dish on a baking sheet. Once chili has finished cooking, fold in the cooked macaroni and 1/3 of the cheddar cheese. Transfer chili mac to the baking dish and top with remaining cheese. Bake until heated through and cheese is melted, about 10 minutes. Remove from oven and let cool 5 minutes before serving. Serve each portion garnished with a dollop of sour cream, if desired.

CLASSIC SPAGHETTI CARNONARA
Posted: 07.12.10

1/2 pound bacon, chopped
1 tablespoon chopped garlic
Freshly ground black pepper
1 pound fresh spaghetti, cooked al dente
4 large eggs, beaten
Salt
1 cup freshly grated Parmigiano-Reggiano cheese
1 tablespoon finely chopped fresh parsley leaves

In a large saute pan, over medium heat, cook the bacon until crispy, about 6 minutes. Remove the bacon and drain on paper towels. Pour off all of the oil except for 3 tablespoons. Add the garlic. Season with black pepper. Saute for 30 seconds. Add the crispy bacon and the pasta. Saute for 1 minute. Season the eggs with salt. Remove the pan from the heat and add the eggs, whisking quickly until the eggs thicken, but do not scramble. Add the cheese and reseason with salt and pepper. Mound into serving bowls and garnish with parsley.

CLASSIC BLUE CHEESE DIP
Posted: 07.05.10

1 cup sour cream
1/2 cup heavy cream
4 ounces cream cheese, at room temperature
1/4 cup finely chopped onions
1 tablespoon minced garlic
1 teaspoon hot sauce
1 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 cup finely chopped fresh parsley
8 ounces blue cheese, crumbled
Fresh vegetables, such as celery and carrots cut into sticks, and cherry tomatoes

Combine all the ingredients except the blue cheese and the fresh vegetables in the bowl of a food processor and process until smooth. Transfer to a large bowl and stir in the crumbled blue cheese. Transfer the mixture to a serving bowl, cover, and chill for at least 1 hour or for up to 3 days before serving. Serve with a platter of fresh vegetables.

BABY GRILLED CHEESE SANDWICHES
Posted: 07.05.10

3 tablespoons cream cheese, at room temperature
3 tablespoons mascarpone cheese
1 teaspoon minced chives
Pinch salt
4 tablespoons unsalted butter
8 thin slices brioche, or homemade style bread, crusts removed

In a small bowl, blend together the cream cheese, mascarpone, chives, and salt. Spread the mixture on 4 slices of the bread and top with the remaining bread. Spread 1 1/2 teaspoons of the butter on each side of each sandwich.

Heat a griddle or large skillet over medium-high heat. Add 2 sandwiches and cook until golden brown, 1 1/2 to 2 minutes per side. Remove and repeat with the remaining sandwiches. Cut each sandwich into 2 triangles. Serve immediately.

SPINACH, CHERRY AND GOAT CHEESE SALAD WITH WARM BACON DRESSING
Posted: 06.28.10

8 ounces sliced bacon, diced
1/2 cup finely chopped red onion
1 teaspoon minced garlic
1/4 teaspoon freshly ground black pepper, plus more if needed
Pinch of salt, plus more if needed
1 1/2 tablespoons Creole or other coarse-grain mustard
1/4 cup red wine vinegar
2 tablespoons sugar
1/4 cup vegetable oil
8 cups fresh spinach, tough stems removed, leaves washed and spun dry (about 12 ounces)
1 cup fresh cherries, pitted and cut in half
4 ounces goat cheese, crumbled

Cook the bacon in a large skillet over medium-high heat until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a plate lined with paper towels to drain. Pour off all but ¼ cup of the rendered bacon drippings from the skillet.

Add the onion to the drippings remaining in the skillet, and cook, stirring, over medium-high heat until soft, about 3 minutes. Add the garlic, pepper, and salt and cook, stirring, for 30 seconds. Add the mustard and vinegar and cook, stirring, to deglaze the pan. Add the sugar and stir to dissolve it. Remove the skillet from the heat and whisk in the oil. Return the bacon to the skillet and adjust the seasoning to taste.

Divide the spinach evenly among six salad plates. Arrange the cherries around the edges, scatter the goat cheese over the top, and drizzle the warm bacon dressing over the salad. Serve immediately.

BUTTERMILK FRIED CHICKEN
Posted: 06.28.10

1/4 cup salt
1/4 cup Essence, plus 2 tablespoons
2 tablespoons granulated sugar
1 quart buttermilk
1 whole chicken, cut into 8 pieces
2 cups flour
Peanut oil, for frying

Combine the salt, 1/4 cup of the Essence and sugar in a large plastic container or non-reactive stockpot. Add the buttermilk and stir to completely dissolve the salt and sugar. Immerse the chicken, cover, and refrigerate for at least 4 hours and up to 24 hours.   Combine the flour and remaining 2 tablespoons Essence in a medium brown paper bag; shake to combine.

Heat 4 inches of oil to 375 degrees F in a large cast iron skillet or Dutch oven.

Remove the chicken from the buttermilk and shake to remove excess. Add the chicken in batches to the flour and shake to completely coat. Remove and shake to remove excess flour. Place on a wire rack set over a baking sheet to rest until ready to fry.

Fry the chicken in batches, skin-side down, until golden brown and cooked through, about 8 minutes. Turn and fry until golden brown on the second side, about 8 minutes longer. Remove and drain on paper towels.

(Note: An even oil temperature is key to the success of this recipe; a clip-on candy/deep-fry thermometer should be kept in the pot at all times. And the temperature should register at least 325 degrees F during the cooking process.)

CAPRESE SALAD
Posted: 06.21.10

2 large vine-ripened tomatoes, (about 1 pound), cored
1 pound fresh buffalo or cow's milk mozzarella cheese
1 teaspoon salt
1 teaspoon freshly ground black pepper
About 48 large fresh basil leaves
One-fourth cup extra-virgin olive oil

Cut each tomato crosswise into twelve one-half-inch-thick slices. Cut the mozzarella crosswise into twelve one-half-inch-thick slices. Season both sides of each slice of tomato and mozzarella with the salt and pepper.

Arrange half of the tomato slices in the bottom of a shallow plastic or glass bowl. Top each with 2 basil leaves. Place a slice of mozzarella on top of the basil leaves, then top with the remaining tomato slices and repeat the process using up the remaining mozzarella and basil. Drizzle with the olive oil, cover, and refrigerate for at least 2 hours before serving.

PENNE WITH ITALIAN SAUSAGE
Posted: 06.14.10

1 pound penne pasta
1 tablespoon plus 1 teaspoon salt
1 pound sweet or mild Italian sausage, removed from the casings and coarsely crumbled or chopped
2 cups thinly sliced yellow onion
1 tablespoon minced garlic
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh basil
1/2 cup freshly grated Parmesan cheese

Bring a large pot of water to a boil over high heat.

Add the pasta and 1 tablespoon of the salt and return to a boil. Cook, stirring occasionally, until al dente, about 15 minutes.

Using oven mitts or pot holders, remove the pot of pasta from the heat and drain the pasta away from you into a colander set in the sink. Return pasta to the pot but keep off the heat.

While the pasta is cooking, cook the sausage in a large skillet over medium-high heat, stirring until evenly browned and cooked through, about 7 to 8 minutes.

Add the onion and cook, stirring, until golden brown around the edges, about 8 to 10 minutes.

Add the garlic, the remaining teaspoon of salt, and the pepper and cook, stirring, for 30 seconds.  Add the sausage mixture to the pasta. Add the olive oil and the basil, and toss to coat evenly.

To serve, divide equal portions of the pasta mixture among plates or soup bowls. Garnish each serving with equal portions of the Parmesan cheese.

ANGEL HAIR AGLIO OLIO
Posted: 06.14.10

3 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 teaspoon red pepper flakes
1/2 pound angel hair pasta, cooked, pasta water reserved
Salt and freshly ground black pepper

To a heated skillet, add the oil, garlic and pepper flakes. Saute for 2 to 3 minutes, then add the cooked pasta, salt and pepper and 1/4 cup of the reserved pasta water. Toss to combine. Serve immediately.

EMERIL’S CON QUESO DIP
Posted: 06.14.10

Tortilla chips, for serving
1/4 teaspoon salt
1 teaspoon ground white pepper
3 tablespoons sour cream
1 cup canned, chopped mild green chiles
8 ounces Monterey Jack cheese (1/2 pound), shredded (about 2 cups)
8 ounces white Cheddar cheese (1/2 pound), shredded (about 2 cups)
1 teaspoon minced garlic
1 cup chopped seeded tomato, (optional)
1 teaspoon Baby Bam
1 cup chopped yellow onion
2 tablespoons vegetable oil

Heat the vegetable oil in a medium saucepan over medium heat until hot, about 1 minute.

Add the onion and Baby Bam and cook, stirring, until soft, about 5 minutes.
Stir in the tomato, if using, and garlic and cook, stirring, for another 2 minutes.

Reduce the heat to medium-low and add the cheeses and chiles. Cook, stirring constantly, until the cheese melts, about 2 minutes.

Stir in the sour cream, white pepper, and salt and serve immediately with tortilla chips.

ROASTED RED PEPPER MAC AND CHEESE
Posted: 06.07.10

4 tablespoons olive oil
1/4 cup chopped onions
Salt and freshly ground black pepper
3 medium red peppers, roasted, peeled, seeded and diced
2 teaspoons chopped garlic
4 tablespoons flour
1/2 cup milk
1 to 1 1/2 cups vegetable stock
1 pound whole wheat elbow macaroni or farfalle, cooked al dente
2 cups shredded Monterey Jack cheese
1 cup shredded sharp Cheddar cheese
1/2 cup shredded Parmesan
1/2 cup breadcrumbs

In a saucepan, heat 2 tablespoons of the oil. When the oil is hot, add the onions. Season with salt and pepper. Sauté for 1 minute. Add the peppers and garlic. Season lightly with salt and pepper. Sauté for 1 minute. Add the remaining 2 tablespoons oil and the flour, cook for 1 minute. Add the milk and 1 cup of the stock, and bring to a boil. Reduce the heat to a simmer and cook for 6 minutes. Remove from the heat. Using a hand-held blender or food processor, puree until smooth. Add a bit more stock as necessary to correct sauce thickness. Season with salt and pepper. Set aside and keep warm.

In a large bowl, combine the pasta, Monterey Jack, Cheddar and red pepper sauce, stirring to combine. Spray a 9-by-12-inch glass baking dish with vegetable spray. Pour in the mac and cheese.

Combine the Parmesan and the breadcrumbs. Top mac and cheese with a generous sprinkle of Parmesan topping. Place into the oven and cook until the mixture is heated through and the cheese is lightly browned, about 15 minutes.

PAPAYA AVOCADO SALAD
Posted: 06.07.10

1 papaya, peeled, seeds removed and cut into 1/2-inch dice
1 large avocado, peeled, pit removed and cut into 1/2-inch dice
1 tablespoon minced red onions
1 tablespoon chopped fresh cilantro
1 teaspoon fresh lime juice
1/8 teaspoon salt

In a bowl, combine all the ingredients and stir to combine. Serve immediately.

BANANAS AND BROWN SUGAR EN PAPILLOTE
Posted: 06.01.10

4 pieces parchment paper
4 bananas, each cut in half the long way and then in half the short way
1 lemon, juiced
1 orange, zested and juiced
4 tablespoons brown sugar
4 teaspoons butter
4 teaspoons chopped walnuts
1/2 teaspoon ginger, grated

Fold the sheets of parchment in half and cut out a half heart shape along the crease, creating a heart shape when unfolded. Unfold the hearts and stuff them each with 4 pieces of banana. Sprinkle with lemon and orange juice and zest. Top each with 1 tablespoon brown sugar, 1 teaspoon butter, 1 teaspoon chopped walnuts and a sprinkle of grated ginger. Fold the edges back together, creating a half-heart-shaped pouch, and seal the edge by crimping and rolling it over itself. Place papillote on sheet pan and bake for 3 to 4 minutes until well heated through. To serve, open packet by slicing or cutting open with scissors at the table for a beautiful presentation.

BEANS GALORE SALAD
Posted: 06.01.10

1/2 medium red onion, chopped (about 1/2 cup)
1/2 pound fresh green beans, ends trimmed and blanched until crisp-tender
1/2 pound fresh wax beans, ends trimmed and blanched until crisp-tender
1 teaspoon salt
3/4 cup vegetable oil
1 cup plus 2 tablespoons sugar
1 1/2 cups red wine vinegar
3 peeled whole garlic cloves, plus 1 teaspoon minced garlic
1 1/2 cups canned, drained, and rinsed white beans
1 1/2 cups canned, drained, and rinsed black beans
1 1/2 cups canned, drained, and rinsed red bean

In a saucepan over high heat, combine the red wine vinegar, sugar, oil, salt, and the minced garlic. Cook until the sugar is dissolved, about 5 minutes. Transfer to a medium, nonreactive bowl, cover with plastic wrap, and refrigerate until thoroughly chilled, at least 2 hours.

Add the blanched wax beans, green beans, vinegar mixture, and onion to the beans in the large bowl and toss to mix thoroughly. Serve immediately or refrigerate in an airtight container until ready to serve.

SPICY CHICKEN WITH CASHEWS
Posted: 05.24.10

2 cups diced skinless boneless chicken breasts
Salt
Freshly ground black pepper
1 cup cornstarch
Oil for frying
1/4 cup peanut oil
1 cup unsalted cashews
2 dried red peppers
1/2 pound Chinese Long Beans, blanched

Season the chicken and cornstarch with salt and pepper. Dredge the chicken in the cornstarch, coating completely. Fry the chicken until golden brown, about 2 to 3 minutes. Drain on paper towels. Season with salt and pepper. Heat the oil in a large skillet over medium heat. Add the cashews and season with salt and pepper. Pan-fry until golden, 4 to 5 minutes. Add the peppers and beans. Season with salt and pepper, and cook for 2 minutes. Remove from the heat. Toss the chicken and cashew mixture together. Mound in the center of a large platter and serve.

CRABMEAT DEVILED EGGS
Posted: 05.24.10

12 hard-boiled eggs, shelled and cut lengthwise in half
3 tablespoons Mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground white pepper
1/4 teaspoon hot sauce
1/2 pound lump crabmeat, picked over for shells and cartilage
1 ounce caviar, such as beluga, osetra, or sevruga

Remove the yolks from the whites and put in a medium-size mixing bowl. Using the back of a fork, mash the yolks, then add the mayonnaise, lemon juice, salt, white pepper, and hot sauce. Stir with the fork to mix. Add the crabmeat and stir gently to mix. Spoon equal amounts of the mixture into the egg white halves. Chill the eggs for 2 hours before serving.

PENNE WITH ITALIAN SAUSAGE
Posted: 05.17.10

Bring a large pot of water to a boil over high heat. Add the pasta and 1 tablespoon of the salt and return to a boil. Cook, stirring occasionally, until al dente, about 15 minutes. Using oven mitts or pot holders, remove the pot of pasta from the heat and drain the pasta away from you into a colander set in the sink. Return pasta to the pot but keep off the heat. While the pasta is cooking, cook the sausage in a large skillet over medium-high heat, stirring until evenly browned and cooked through, about 7 to 8 minutes. Add the onion and cook, stirring, until golden brown around the edges, about 8 to 10 minutes. Add the garlic, the remaining teaspoon of salt, and the pepper and cook, stirring, for 30 seconds. Add the sausage mixture to the pasta. Add the olive oil and the basil, and toss to coat evenly. To serve, divide equal portions of the pasta mixture among plates or soup bowls. Garnish each serving with equal portions of the Parmesan cheese.

ENDIVE, PEAR AND GORGONZOLA SALAD
Posted: 05.17.10

4 large Belgian endive bulbs, 14 to 16 ounces total, thinly sliced crosswise
6 ounces watercress or baby spinach
1 bunch (6 ounces) radishes, thinly sliced
4 cups diced pears (about 3)
6 ounces Gorgonzola (Italian blue cheese), crumbled
2 cups toasted walnuts
1 tablespoon honey
2 teaspoons minced shallots
1 teaspoon minced garlic
1/2 teaspoon Dijon mustard
1/4 cup white wine vinegar
3 tablespoons cider vinegar
1/2 cup walnut oil
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

SEARED SHRIMP SALAD WITH AVOCADO
Posted: 05.10.10

GRILLED SARDINES WITH HERB SAUCE
Posted: 05.10.10

Preheat a grill or broiler to high.

In a mortar and pestle, combine the thyme and parsley with the sea salt and pound until well crushed. Add the lemon juice and drizzle in the olive oil until well combined. Add a pinch of pepper if desired. Set aside at room temperature until you are ready to serve the sardines. Season the sardines well on both sides with salt and pepper. Place directly on the grill and cook, turning once, until the skin is crispy and lightly charred, 2 to 3 minutes per side, depending on the size of the fish. Transfer the fish to a serving platter and drizzle with the herb sauce. Serve immediately, with crusty bread, if desired.

CHILI-MAC
Posted: 05.03.10

2 teaspoons olive oil
2 medium onions, diced small, about 3 cups
2 jalapenos, stemmed and minced, optional
1 tablespoon salt, plus more for pasta-cooking water
2 pounds extra-lean ground beef
5 tablespoons Mexican chili powder
1 tablespoon Mexican oregano
2 tablespoons minced garlic
1 (28-ounce) can whole plum tomatoes, broken with your hands, with juices
2 cans kidney beans, drained
1 pound elbow macaroni
1 pound medium cheddar cheese
Sour cream for serving, if desired

Heat olive oil over medium-high heat in a 6-quart soup pot. Add onions, jalapenos (if desired), and 2 teaspoons salt and cook until soft, 2 minutes. Add ground beef, chili powder, oregano, and garlic and cook, breaking up any clumps of meat with a spoon, for 5 minutes. Add tomatoes, beans, and 1/2 cup water; stir and bring chili to a boil. Reduce heat to a simmer and cook until thickened to chili consistency, about 20 minutes. Taste, and add 1 teaspoon salt, if needed. Preheat oven to 400 degrees. While the chili is simmering, cook macaroni according to package directions in boiling salted water, drain in a colander, rinse under cool running water, and set aside. Grate cheddar cheese and set aside. Place a 9-by-13.5-inch or other 3-quart casserole dish on a baking sheet. Once chili has finished cooking, fold in the cooked macaroni and 1/3 of the cheddar cheese. Transfer chili mac to the baking dish and top with remaining cheese. Bake until heated through and cheese is melted, about 10 minutes. Remove from oven and let cool 5 minutes before serving. Serve each portion garnished with a dollop of sour cream, if desired.

CLASSIC SPAGHETTI CARNONARA
Posted: 05.03.10

1/2 pound bacon, chopped
1 tablespoon chopped garlic
Freshly ground black pepper
1 pound fresh spaghetti, cooked al dente
4 large eggs, beaten
Salt
1 cup freshly grated Parmigiano-Reggiano cheese
1 tablespoon finely chopped fresh parsley leaves

AVOCADO CHICKEN SALAD
Posted: 04.26.10

SALAD:
3 cups cooked, diced chicken
3 cups cooked white rice
2 avocados, peeled, diced, and tossed with 1 tablespoon lemon juice
3/4 cup chopped onion
1 cup mayonnaise
1 to 2 teaspoons pepper
1 teaspoon salt
1/4 cup chopped fresh parsley leaves

AVOCADO DRESSING:
1 large avocado, peeled and mashed with 2 tablespoons lemon juice
1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon Worcestershire sauce
1/3 cup chopped onion
2 cloves garlic, minced
1 teaspoon salt
Dash cayenne pepper

Thick, crusty bread, multi-grain or sourdough, for serving
Lemon wedges, for garnish

Salad: Mix all ingredients and chill. Pass with avocado dressing.
Dressing: Place all ingredients in a food processor and blend until smooth. Chill and serve alongside chicken salad.

SALMON EN PAPILLOTE WITH BASIL BUTTER
Posted: 04.26.10

4 salmon fillets, about 6 ounces each
One-half cup Basil Butter (recipe follows)
8 tomato slices
4 lemon slices
4 bay leaves
Salt and pepper
BASIL BUTTER:
One-fourth cup fresh basil leaves, finely chopped
1/2 cup butter, softened
2 garlic cloves, peeled and minced
3 to 4 drops hot sauce

Combine all of the ingredients together and stir until well blended. Take four 15-inch squares of parchment paper and fold each one in half. Place a salmon fillet on the left side of each piece of paper (right side if you're left-handed). Place a spoon of basil butter on each fillet and top with 2 slices of tomato. Add lemon slice, bay leaf, salt and pepper. Fold right side of parchment paper over the salmon making one-inch folds all along the edge of the packet until it's completely sealed. Preheat the oven to 325 degrees. Put the four packets on a baking sheet. Bake for 25 to 30 minutes. Remove from oven. Place each packet on a dinner plate and slice open the top with knife or scissors.

FRESH CRAB SALAD WITH CELERY ROOT MAYONNAISE
Posted: 04.19.10

2 ounces celery root, peeled and finely chopped (about 1 cup)
1/4 cup chopped yellow onions
2 teaspoons Dijon mustard
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh tarragon leaves
*1 large egg
Salt
Cayenne
1 cup vegetable oil
1 pound lump crabmeat, picked over for shells and cartilage
Salt
Freshly ground black pepper
2 cups shredded radicchio
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped fresh parsley leaves

Put the celery root, onion, mustard, lemon juice, tarragon and egg in a food processor, fitted with a metal blade. Season with salt and cayenne. Blend for 30 seconds. With the machine running, slowly drizzle in the vegetable oil. The mixture will thicken slightly. Cover and chill for 30 minutes. Put the crabmeat in a medium-size mixing bowl and season with salt and pepper. Add 1 cup of the dressing and toss lightly to mix. Cover and refrigerate until ready to use. Toss the radicchio with olive oil and season with salt and pepper. Spread over the bottom of each serving plate. Spoon the salad in the center of the greens. Garnish with parsley.

GREENS WITH FRIED TORTELLINI AND PROSCIUTTO
Posted: 04.19.10

4 tablespoons olive oil
1 onion, halved and sliced
1/4 cup julienned prosciutto, 1/8-inch-wide strips (2 ounces)
1/4 cup peeled, seeded, and chopped Italian plum tomatoes
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1 teaspoon salt
8 turns freshly ground black pepper
2 tablespoons balsamic vinegar
1/2 pound cooked cheese tortellini (preferable fresh)
2 cups assorted greens (frisÈe, arugula, mache, oak leaf, or stemmed whole spinach)
3 tablespoons coarsely grated fresh Parmesan cheese

Heat 2 tablespoons of the oil in a large skillet over high heat. Add the onion, prosciutto, tomatoes, basil, oregano, 1/2 teaspoon of the salt, and 4 turns of the pepper, and sauté for 2 minutes. Stir in the vinegar, remove from the heat, and turn into a large bowl. Heat the remaining 2 tablespoons of oil in the same skillet over high heat. When the oil is hot, add the tortellini and the remaining salt and pepper, and fry until golden brown, shaking the skillet and tossing the pasta, for about 4 minutes. Remove from the heat and toss with the prosciutto in the bowl. Add the greens and the Parmesan to the bowl and toss well. To serve, divide the salad among 4 large dinner plates or shallow pasta bowls.

EMERIL’S BLUE CHEESE WALDORF SALAD
Posted: 04.12.10

1/4 cup mayonnaise
1 tablespoon apple cider vinegar
1/3 to 1/2 cup buttermilk
1/2 cup crumbled blue cheese
1/4 cup grated yellow onion
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper Pinch cayenne
2 cups diced sweet red apples, such as Gala or Jonathan (2 to 3 medium apples)
1 cup thinly sliced celery
1/2 cup red seedless grapes, halved
1/2 cup walnut pieces, broken
1 head Bibb lettuce, cored and leaves separated

In a bowl, whisk together the mayonnaise and vinegar. Slowly add 1/3 cup buttermilk, whisking to thicken. Add the blue cheese, onion, salt, pepper, and cayenne, and whisk well to combine, adding more buttermilk, as desired. Set aside. In a large bowl, combine the apples, celery, grapes, and walnuts. Add the dressing, to taste, and toss well. Arrange the lettuce leaves on 6 salad plates. Top with the tossed salad and serve.

THREE CHEESE RAVIOLI WITH RED PEPPER SAUCE AND CRISPY SAGE LEAVES
Posted: 04.12.10

1 to 1 1/2 pounds good quality cheese ravioli
1/2 cup Ricotta Salata, crumbled
16 sage leaves, fried in olive oil until crispy
1 jar Emeril's Red Pepper Sauce

Bring a large pot of water to boil. Heat the pasta sauce to a simmer in a medium sauce pan. Cook the raviolis according to manufactures instructions. Place an equal amount of ravioli in four separate bowls and top with a generous portion of the sauce. garnish with cheese and fried sage.

ANDOUILLE AND CHICKEN JAMBALAYA
Posted: 04.05.10

1/2 cup vegetable oil
3 cups chopped onions
1 cup chopped bell peppers
3 teaspoons salt
1 1/4 teaspoons cayenne
1 pound andouille, chorizo, or other smoked sausage, cut crosswise into 1/4-inch slices
1 1/2 pounds boneless white and dark chicken meat, cut into 1-inch cubes
3 bay leaves
3 cups medium-grain white rice
6 cups water
1 cup chopped green onions

Heat the oil in a large cast-iron Dutch oven over medium heat. Add the onions, bell peppers, 2 teaspoons of the salt, and 1 teaspoon of the cayenne. Stirring often, brown the vegetables for about 20 minutes, or until they are caramelized and dark brown in color.

Scrape the bottom and sides of the pot to loosen any browned particles. Add the sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and sides of the pot to loosen any browned particles. Season the chicken with the remaining 1 teaspoon salt and remaining 1/4 teaspoon cayenne. Add the chicken and the bay leaves to the pot.

Brown the chicken for 8 to 10 minutes, scraping the bottom of the pot to loosen any browned particles. Add the rice and stir for 2 to 3 minutes to coat evenly. Add the water, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed. Remove the pot from the heat and let stand, covered, for 2 to 3 minutes. Remove the bay leaves. Stir in the green onions and serve.

DILLED CREAMY PASTA
Posted: 04.05.10

1 tablespoon heavy cream
1 tablespoon butter
2 cups fully-cooked egg noodles
Salt and pepper
1 tablespoon chopped fresh dill

In a saucepan heat cream and butter over low heat, add noodles, and season with salt and pepper. Toss until well-mixed and heated through. Remove from heat and toss in dill. Serve immediately.

CHICKEN MARSALA WITH SHITAKE MUSHROOMS
Posted: 03.29.10

4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (3 1/2-ounce) packages shiitake mushrooms, sliced
1/2 cup Marsala wine
2 green onions, finely chopped (about 1/3 cup) and divided
2 tablespoons butter

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with salt and pepper. Add chicken to pan. Cook 5 to 6 minutes on each side or until done. Remove chicken and drippings from pan; set aside, and keep warm.
3. Heat pan over medium-high heat; coat pan with cooking spray. Add mushrooms. Coat mushrooms with cooking spray; cook 2 minutes or until tender, stirring frequently. Add wine and 3 tablespoons onions. Cook 30 seconds over high heat. Reduce heat; add butter, stirring until butter melts.
4. Add chicken and drippings to pan, stirring gently. Place chicken on platter. Spoon mushroom sauce over chicken; sprinkle with remaining onions.

Grilled Halibut with Lemon Pesto
Posted: 03.29.10

4 (6-ounce) halibut or other firm white fish fillets
Cooking spray
1/4 teaspoon salt, divided
1/8 teaspoon freshly ground black pepper
2/3 cup firmly packed basil leaves
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons extra-virgin olive oil
2 garlic cloves, peeled
1 tablespoon grated lemon rind
1 tablespoon fresh lemon juice

1. Prepare grill.
2. Place fillets on grill rack coated with cooking spray. Sprinkle fish evenly with 1/8 teaspoon salt and pepper. Cover and grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
3. While fish grills, combine 1/8 teaspoon salt, basil, and remaining 5 ingredients in a blender or food processor. Process until finely minced. Serve grilled fish over pesto.

CHICKEN MARSALA WITH SHITAKE MUSHROOMS
Posted: 03.22.10

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with salt and pepper. Add chicken to pan. Cook 5 to 6 minutes on each side or until done. Remove chicken and drippings from pan; set aside, and keep warm.

Heat pan over medium-high heat; coat pan with cooking spray. Add mushrooms. Coat mushrooms with cooking spray; cook 2 minutes or until tender, stirring frequently. Add wine and 3 tablespoons onions. Cook 30 seconds over high heat. Reduce heat; add butter, stirring until butter melts.

Add chicken and drippings to pan, stirring gently. Place chicken on platter. Spoon mushroom sauce over chicken; sprinkle with remaining onions.

Grilled Halibut with Lemon Pesto
Posted: 03.22.10

Prepare grill.

Place fillets on grill rack coated with cooking spray. Sprinkle fish evenly with 1/8 teaspoon salt and pepper. Cover and grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

While fish grills, combine 1/8 teaspoon salt, basil, and remaining 5 ingredients in a blender or food processor. Process until finely minced. Serve grilled fish over pesto.

CHEESY CHICKEN SPAGHETTI
Posted: 03.15.10

9 ounces uncooked spaghetti
Cooking spray
1 cup frozen chopped onion
1 tablespoon bottled minced garlic
2 (14.5-ounce) cans stewed tomatoes, undrained and chopped
1 tablespoon low-sodium Worcestershire sauce
2 teaspoons dried Italian seasoning
1/4 teaspoon salt
2 cups (8 ounces) shredded reduced-fat Cheddar cheese, divided
3 cups frozen chopped cooked chicken, thawed

Preheat oven to 350º.

Cook pasta according to package directions, omitting salt and fat. Drain.

Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and garlic; sauté 5 minutes. Add tomatoes, Worcestershire sauce, seasoning, and salt; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in 1 cup cheese, cooked spaghetti, and chicken. Spoon into a 3-quart casserole coated with cooking spray. Sprinkle with remaining 1 cup cheese. Bake at 350º for 15 minutes.

GREEK DINNER SALAD
Posted: 03.15.10

1/4 cup coarsely chopped fresh parsley
3 tablespoons coarsely chopped fresh dill
1 tablespoon extravirgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
6 cups shredded Romaine lettuce
3 cups diced tomato
1 cup thinly sliced red onion
3/4 cup (3 ounces) crumbled feta cheese
1 tablespoon capers
1 cucumber, peeled, quartered lengthwise, and thinly sliced
1 (19-ounce) can chickpeas, drained and rinsed
6 (6-inch) whole wheat pitas, each cut into 8 wedges

Combine first 5 ingredients in a large bowl; stir with a whisk. Add lettuce and the next 6 ingredients (lettuce through chickpeas); toss well. Serve with pita wedges.

BOWTIE PASTA WITH CREAMY WILD MUSHROOM SAUCE
Posted: 03.08.10

1 pound uncooked farfalle (bow tie pasta)
1 tablespoon butter
12 ounces presliced exotic mushroom blend
1/2 cup chopped onion
1/3 cup finely chopped shallots
1 tablespoon minced garlic
1 1/2 teaspoons salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup dry white wine
2/3 cup whipping cream
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
2 tablespoons chopped fresh parsley
Minced fresh parsley (optional)

Cook pasta according to package directions, omitting salt and fat; drain.
Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, shallots, garlic, 1 teaspoon salt, and pepper; cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat.
Add the cooked pasta, whipping cream, cheese, and 2 tablespoons parsley, tossing gently to coat. Stir in remaining 1/2 teaspoon salt. Garnish with minced fresh parsley, if desired. Serve immediately.

TARRAGON CHICKEN
Posted: 03.08.10

4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 garlic clove, minced
2 teaspoons minced fresh tarragon
1/8 teaspoon salt

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap;

pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with 1/4 teaspoon salt.

Combine olive oil and remaining 5 ingredients in a small bowl, stirring well with a whisk. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil mixture to pan, spreading evenly over bottom of pan with a wide spatula. Add chicken; cook 2 minutes. Drizzle chicken with 2 teaspoons oil mixture. Turn chicken over; cook 2 minutes. Drizzle remaining oil mixture over chicken; reduce heat to low. Cover and cook 2 minutes or until done. Transfer chicken to a serving platter. Pour pan drippings over chicken; serve immediately.

PESTO FETTUCINE WITH CHICKEN
Posted: 03.01.10

1   pound fettuccine, linguine or spaghetti
1   tablespoon unsalted butter
1   tablespoon vegetable oil
3   (6 oz.) boneless, skinless chicken breasts
Salt and pepper
18   cherry tomatoes
1/2   cup prepared pesto

In a large pot of boiling, salted water, cook pasta, stirring occasionally, until al dente, about 12 minutes.

Meanwhile, in a medium skillet, melt butter in vegetable oil. Season chicken with salt and pepper and cook over medium-high heat until lightly browned and firm to touch, about 5 minutes per side. Transfer to a plate and cover with foil to keep warm. Discard all but 1 Tbsp. fat from skillet. Add tomatoes and cook over medium-high heat, stirring often, until they start to soften, about 5 minutes. Cut chicken into chunks.

Ladle off 1 cup pasta water and set aside. Drain pasta and return to pot. Add chicken, tomatoes and reserved pasta water. Stir in pesto and mix well until ingredients are coated.

BAKED SALMON WITH DILL
Posted: 03.01.10

4   (6-ounce) salmon fillets (about 1 inch thick)
Cooking spray
1 1/2   tablespoons finely chopped fresh dill
1/2   teaspoon kosher salt
1/8   teaspoon freshly ground black pepper
4 lemon wedges

Preheat oven to 350°.

Place fish on a baking sheet lightly coated with cooking spray; lightly coat fish with cooking spray. Sprinkle fish with dill, salt, and pepper. Bake at 350° for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.

COLA-MARINATED FLANK STEAK
Posted: 02.22.10

2   pounds beef flank steak
1   cup bottled teriyaki sauce
1   cup cola
1   onion, diced
1   clove garlic, chopped
2   tablespoons red wine vinegar
1   teaspoon vegetable oil
2   tablespoons hot sauce
Salt and pepper

With a sharp knife, lightly score both sides of steak in a crisscross pattern. Place steak in a large ziplock bag.
In a medium bowl, combine teriyaki sauce, cola, onion, garlic, vinegar, oil and hot sauce, whisking well to combine. Reserve 1/2 cup of marinade. Pour remaining marinade over steak in ziplock bag, seal bag and turn over a few times to thoroughly coat. Refrigerate for 2 hours.
Preheat broiler and place a rack 3 inches from heat source. Let steak and marinade sit at room temperature for 15 minutes. Remove steak from bag; discard excess marinade. Season steak on both sides with salt and pepper. Place steak on a broiler pan and broil for 6 minutes. Turn steak, brush with reserved marinade and broil for 6 minutes longer (for medium rare).
Remove steak to a cutting board, tent with foil to keep warm and allow to rest for 10 minutes. Carve steak into thin slices and serve.

FAST BARBECUE CHICKEN SANDWICHES
Posted: 02.22.10

1   3 1/2- to 4-pound rotisserie chicken, meat shredded (about 5 cups)
1   to 1 1/2 cups barbecue sauce
1/4   cup pickled jalapeños, roughly chopped (optional)
4   hamburger buns
Potato chips (optional)

In a bowl, combine the chicken, barbecue sauce, and jalapeños (if using). Divide the mixture evenly among the bottoms of the buns and sandwich with the tops. Serve with potato chips (if using).

CREAMY CAJUN SHRIMP AND PASTA
Posted: 02.15.10

1   cup water
1   (14-ounce) can fat-free, less-sodium chicken broth
6   ounces uncooked linguine
1   pound medium shrimp, peeled and deveined
1 1/2 tablespoons butter
1   (8-ounce) package presliced mushrooms
1   large red bell pepper, cut into (1/4-inch-thick) slices
2   teaspoons all-purpose flour
1   teaspoon Cajun seasoning
1/4   teaspoon salt
2/3   cup half-and-half
1/4   cup chopped fresh flat-leaf parsley

Combine 1 cup water and broth in a Dutch oven; bring to a boil. Break pasta in half; add to pan. Bring mixture to a boil. Cover, reduce heat, and simmer for 8 minutes. Add shrimp to pan. Cover and simmer for 3 minutes or until shrimp are done; drain.
Melt butter in a large skillet over medium-high heat. Add mushrooms and pepper to pan; sauté 4 minutes or until moisture evaporates. Add flour, seasoning, and salt to pan; sauté 30 seconds. Stir in half-and-half; cook 1 minute or until thick, stirring constantly. Remove from heat. Add pasta mixture and parsley to pan; toss.

SPICED PORK WITH BOURBON REDUCTION SAUCE
Posted: 02.15.10

SAUCE:
1/2   cup bourbon
1/4   cup packed dark brown sugar
1/4   cup low-sodium soy sauce
3   tablespoons cider vinegar
1 1/2   teaspoons bottled minced garlic
1/2   teaspoon black pepper

PORK:
1/2 teaspoon chili powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon salt
1 (1-pound) pork tenderloin, trimmed
Cooking spray

To prepare sauce, combine the first 6 ingredients in a medium saucepan; bring mixture to a boil. Reduce heat to medium; cook until reduced to 1/2 cup (about 11 minutes), stirring frequently. Remove from heat.
To prepare pork, combine chili powder, cinnamon, allspice, and salt, stirring well; rub evenly over pork. Cut pork crosswise into 12 slices.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with sauce.

BAKED CHICKEN AND RICE WITH BLACK BEANS
Posted: 02.08.10

1 (10-oz.) package yellow rice mix
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped carrot
1 tablespoon olive oil
2 cups cubed cooked chicken
1 (15-oz.) can black beans, drained
1 (10-oz.) can diced tomatoes and green chiles, undrained
2 cups (8 oz.) grated Monterey Jack cheese

1. Preheat oven to 350°. Prepare rice according to package directions.
2. Meanwhile, sauté onion, bell pepper, and carrot in hot oil in a medium skillet over medium heat 10 minutes or until tender.
3. Combine hot cooked rice, onion mixture, chicken, beans, diced tomatoes and chiles, and 1 1/2 cups cheese in a large bowl. Spoon into a lightly greased 3-qt. or 13- x 9-inch baking dish; sprinkle with remaining 1/2 cup cheese.
4. Bake, covered, at 350° for 30 minutes; uncover and bake 10 minutes or until cheese is melted.

BEEF AND BEER CHILI
Posted: 02.08.10

1 1/2 cups chopped red onion (about 1 medium)
1 cup chopped red bell pepper (about 1 small)
8 ounces extralean ground beef
2 garlic cloves, minced
1 1/2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 (19-ounce) can red kidney beans, drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (14-ounce) can low-sodium beef broth
1 (12-ounce) bottle beer (such as Budweiser)
1 tablespoon yellow cornmeal
1 tablespoon fresh lime juice

Combine first 4 ingredients in a large Dutch oven over medium-high heat. Cook 5 minutes or until beef is browned, stirring to crumble. Stir in chili powder, cumin, sugar, and salt; cook 1 minute. Add oregano and next 4 ingredients (through beer) to pan; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in cornmeal; cook 5 minutes. Stir in juice.

CHICKEN AND CHEESE ENCHILADAS
Posted: 02.01.10

Cooking spray
1 cup prechopped white onion
1 cup prechopped bell pepper
1 (10-ounce) can enchilada sauce
2 cups chopped skinless, boneless rotisserie chicken breast (about 8 ounces)
1 cup (4 ounces) preshredded, reduced-fat Mexican blend cheese, divided
1/2 teaspoon ground cumin
8 (6-inch) corn tortillas
1/4 cup fat-free sour cream
1/4 cup chopped fresh cilantro

Preheat broiler.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and pepper; sauté 2 minutes or until crisp-tender. Add enchilada sauce; bring to a boil. Cover, reduce heat, and simmer 5 minutes.

Combine chicken, 3/4 cup of cheese, and cumin, tossing well.

Wrap tortillas in paper towels; microwave at high 30 seconds or until warm. Spoon 1/4 cup chicken mixture in center of each tortilla; roll up. Place tortillas, seam sides down, in an 11 x 7-inch baking dish coated with cooking spray. Pour sauce mixture over enchiladas; broil 3 minutes or until thoroughly heated. Sprinkle remaining 1/4 cup cheese evenly over enchiladas, and broil for 1 minute or until cheese melts. Serve with sour cream and cilantro.

FAST SHRIMP PAD THAI
Posted: 02.01.10

8 ounces wide rice stick noodles (Banh Pho)
1/4 cup ketchup
2 tablespoons sugar
3 tablespoons fish sauce
1/2 teaspoon crushed red pepper
2 tablespoons vegetable oil, divided
1 pound medium shrimp, peeled and deveined
2 large eggs, lightly beaten
1 cup fresh bean sprouts
3/4 cup (1-inch) sliced green onions
1 teaspoon bottled minced garlic
2 tablespoons chopped unsalted, dry-roasted peanuts

Place noodles in a large bowl. Add hot water to cover; let stand 12 minutes or until tender. Drain.
Combine ketchup, sugar, fish sauce, and pepper in a small bowl.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 2 minutes or until shrimp are done. Remove shrimp from pan; keep warm.
Heat 4 teaspoons oil in pan over medium-high heat. Add eggs; cook 30 seconds or until soft-scrambled, stirring constantly. Add sprouts, green onions, and garlic; cook 1 minute. Add noodles, ketchup mixture, and shrimp; cook 3 minutes or until heated. Sprinkle with peanuts.

PASTA WITH ANCHOVY SAUCE
Posted: 01.25.10

12 anchovy fillets
1 garlic clove
1/4 cup butter, soft
2 teaspoons olive oil
1/8 teaspoon cayenne or chipotle chili pepper, ground
1 lb spaghetti

In a mortar, pound drained anchovies and garlic together.

Work in butter, olive oil, and chili pepper.

Pour sauce over hot cooked pasta, toss and serve with grated Parmesan or Romano on the side.

SLOW COOKER SEAFOOD GUMBO
Posted: 01.25.10

1/2 pound sliced bacon, diced
2 stalks celery, sliced (1 1/2 cups)
1 medium onion, sliced (1 cup)
1 green pepper, chopped (1 1/2 cups)
2 garlic cloves, minced
2 cups chicken broth
1 14-ounce can diced tomatoes
2 tablespoons Worcestershire sauce
2 teaspoons kosher salt
1 teaspoon dried thyme leaves
1 pound large raw shrimp, cleaned
1 pound fresh or frozen crabmeat
1 10-ounce box frozen okra, thawed and sliced crosswise into 1/2-inch pieces

In a large skillet, over medium heat, cook the bacon until crisp. With a slotted spoon, transfer the bacon to a 4- to 6-quart slow cooker. Discard all but a thin coating of fat from the skillet. Add the celery, onion, green pepper, and garlic to the skillet and cook over medium heat, stirring frequently, until the vegetables are tender, about 10 minutes. Spoon the vegetables into the cooker and add the broth, tomatoes (with their liquid), Worcestershire, salt, and thyme. Cover and cook on low heat for 4 hours, or on high for 2 hours. Add the shrimp, crabmeat, and okra, and cook 1 hour longer on low heat or 1/2 hour longer on high.

ONE-POT PASTA
Posted: 01.18.10

1 pound lean ground beef
1 small onion, diced
1 (8-ounce) package sliced fresh mushrooms
1 teaspoon vegetable oil
2 garlic cloves, minced
2 (26-ounce) jars tomato-basil pasta sauce
1 cup water
1 tablespoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 (20-ounce) package refrigerated four-cheese ravioli
1 cup (4 ounces) shredded mozzarella cheese

Cook ground beef in a Dutch oven over medium-high heat, stirring until it crumbles and is no longer pink; drain. Wipe Dutch oven clean.

Sauté onion and mushrooms in hot oil over medium-high heat 8 minutes or until tender. Add garlic, and sauté 1 minute. Stir in beef, pasta sauce, 1 cup water, and next 3 ingredients.

Bring sauce to a boil; add ravioli. Reduce heat to medium-low, cover, and simmer, stirring occasionally, 8 to 10 minutes or until pasta is done. Stir in cheese. Serve immediately.

CRISPY SHRIMP AND GARLIC BEANS
Posted: 01.18.10

1/2 cup bread crumbs
2 tablespoons chopped fresh rosemary
Kosher salt and pepper
5 tablespoons olive oil
1 pound medium shrimp, peeled and deveined
1 clove garlic, chopped
1 19-ounce can cannellini beans, rinsed and drained
2 bunches arugula, trimmed

Heat oven to 400° F.

Mix the bread crumbs, rosemary, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons of the oil in a large bowl. Add the shrimp and toss to coat. Transfer shrimp and any excess crumbs to a baking sheet. Bake until the shrimp are cooked through and the bread crumbs are crispy, 10 to 12 minutes.

Heat the remaining oil in a medium skillet over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the beans, 1/4 cup water, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until heated through, about 2 minutes. Remove from heat, add the arugula, and toss to combine.

Divide the beans among individual plates and serve with the shrimp. Sprinkle any extra bread crumbs from the pan over the top.

CHICKEN TORTILLA SOUP
Posted: 01.11.10

3-1/2 cups chicken broth
2 whole small chicken breasts (about 1-1/2 pounds total)
1/2 cup chopped onion
1/2 teaspoon ground cumin
1 clove garlic, minced
1 tablespoon cooking oil
1 14-1/2-ounce can tomatoes, cut up
1 8-ounce can tomato sauce
1 4-ounce can whole green chili peppers, rinsed, seeded, and cut into thin bite-size strips
1/4 cup snipped fresh cilantro or parsley
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
6 5-1/2 inch corn tortillas
Cooking oil
1 cup shredded cheddar or Monterey Jack cheese (4 ounces)

Place broth in large saucepan or Dutch oven; add chicken. Bring to boiling.
Reduce heat and simmer, covered, about 15 minutes or until chicken is tender
and no longer pink. Remove chicken from broth. Let stand until cool enough to
handle.Skin, bone, and finely shred chicken; set aside. Discard skin and bones.
Strain broth through large sieve or colander lined with two layers of 100-
percent-cotton cheesecloth. Skim fat from broth; set broth aside.

In same saucepan cook onion, cumin, and garlic in 1 tablespoon hot oil until
onion is tender but not brown. Stir in strained broth, undrained tomatoes,
tomato sauce, chili peppers, cilantro, and oregano. Bring to boiling. Reduce
heat and simmer, covered, for 20 minutes. Stir in chicken; heat through.

Cut tortillas in half, then cut them crosswise into 1/2-inch-wide strips. In a
heavy medium skillet heat 1/4 inch of oil. Fry strips in hot oil, half at a time,
about 1 minute or until crisp and light brown. Remove with a slotted spoon;
drain on paper towels.Divide tortilla strips among 4 bowls. Ladle soup over
tortilla strips. Sprinkle each serving with cheese. Serve immediately. Makes 4
servings.

SPAGHETTI WITH PARMESAN AND BACON
Posted: 01.11.10

1 pound uncooked spaghetti
12 bacon slices, chopped
3 garlic cloves, minced
1 cup 2% reduced-fat milk
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 large eggs
1 cup frozen petite green peas, thawed
1 1/2 cups (6 ounces) grated fresh Parmesan cheese

Cook pasta according to package directions. Drain in a colander over a bowl, reserving 1/2 cup hot cooking liquid.
While pasta cooks, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Discard remaining drippings; set bacon aside. Add garlic to drippings in pan; cook 30 seconds, stirring constantly.
Combine milk, salt, pepper, and eggs, stirring with a whisk. Gradually add reserved hot cooking liquid to milk mixture, stirring constantly with a whisk. Add pasta, milk mixture, and peas to skillet; cook over low heat 3 minutes or until sauce thickens. Add bacon and cheese; stir to combine.

SMOKED MAC N CHEESE
Posted: 12.14.09

1 pound uncooked cellentani pasta
2 tablespoons butter
3 tablespoons flour
1 cup milk
1 (12-oz.) can evaporated milk
2 cups (8 oz.) shredded smoked Gouda cheese
1 (3-oz.) package cream cheese, softened
3/4 teaspoon salt
1/2 teaspoon ground red pepper, divided
1 (8-oz.) package chopped cooked, smoked ham
2 cups cornflakes cereal, crushed
2 tablespoons butter, melted

1. Preheat oven to 350°. Prepare cellentani pasta according to package directions. Transfer hot pasta to a large bowl.

2. Melt 2 Tbsp. butter in a medium saucepan over medium heat. Gradually whisk in flour until smooth; cook, whisking constantly, 1 minute. Gradually whisk in milk and evaporated milk; cook, whisking constantly, 3 to 5 minutes or until thickened. Whisk in Gouda, cream cheese, salt, and 1/4 tsp. ground red pepper until smooth. Remove from heat, and stir in chopped ham.

3. Combine pasta and Gouda cheese mixture, and pour into a lightly greased 13- x 9-inch baking dish. Stir together 2 cups crushed cereal, 2 Tbsp. melted butter, and remaining 1/4 tsp. ground red pepper; sprinkle over pasta mixture.

4. Bake at 350° for 30 minutes or until golden and bubbly. Let stand 5 minutes before serving.

STEAK AND PASTA SALAD
Posted: 12.14.09

2 cups uncooked penne or mostaccioli (tube-shaped pasta)
1/4 pound green beans, trimmed
1 (3/4-pound) boneless sirloin steak, trimmed
1 tablespoon salt-free garlic-pepper blend (such as Spice Hunter)
1 1/2 cups thinly sliced red onion
1 1/2 cups thinly sliced red bell pepper
1/4 cup chopped fresh basil
3 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
1 teaspoon extravirgin olive oil
1 teaspoon bottled minced garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup (1 ounce) crumbled blue cheese

Preheat broiler.

While the broiler preheats, bring 3 quarts water to a boil in a large Dutch oven. Add pasta; cook 5 1/2 minutes. Add beans, and cook 3 minutes or until pasta is done. Drain and rinse with cold water. Drain well.

Sprinkle steak with the garlic-pepper blend. Place on a broiler pan; broil 3 inches from heat 10 minutes or until desired degree of doneness, turning after 5 minutes. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

Combine onion and next 8 ingredients (onion through black pepper) in a large bowl. Add pasta mixture and beef slices; toss well to coat. Sprinkle with cheese.

POTATO-CRAB CHOWDER
Posted: 12.07.09

2 tablespoons butter
1 cup chopped onion
3/4 cup chopped celery
1 garlic clove, minced
3 1/2 cups (1-inch) cubed red potato (about 1 pound)
3 tablespoons all-purpose flour
2 1/2 cups 2% reduced-fat milk
2 teaspoons chopped fresh thyme
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated whole nutmeg
1 (14 3/4-ounce) can cream-style corn
1 (14-ounce) can fat-free, less-sodium chicken broth
8 ounces lump crabmeat, shell pieces removed
3 tablespoons chopped fresh parsley
1 teaspoon salt

Melt butter in a large saucepan over medium-high heat. Add onion, celery, and garlic; sauté 4 minutes. Add potato; sauté 1 minute. Sprinkle with flour; cook 1 minute, stirring constantly. Stir in milk, thyme, pepper, nutmeg, corn, and broth. Bring to a simmer over medium heat, stirring frequently. Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally

CHICKEN SCALLOPINE OVER BROCCOLI RABE
Posted: 12.07.09

1 tablespoon olive oil
1/3 cup Italian-seasoned breadcrumbs
1/4 teaspoon black pepper
4 (6-ounce) skinless, boneless chicken breast cutlets
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
3 tablespoons fresh lemon juice
1 teaspoon butter
1 pound broccoli rabe (rapini), cut into 3-inch pieces
2 tablespoons chopped fresh parsley
2 tablespoons capers, rinsed and drained
4 lemon slices (optional)

Heat oil in a large nonstick skillet over medium-high heat.
Combine breadcrumbs and pepper in a shallow dish; dredge chicken in breadcrumb mixture. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan; keep warm.
Add wine, broth, juice, and butter to pan, scraping pan to loosen browned bits. Stir in broccoli rabe; cover and cook 3 minutes or until broccoli rabe is tender. Stir in parsley and capers. Serve chicken over broccoli rabe mixture. Garnish with lemon slices, if desired.

SLOW-COOKER ORANGE CHICKEN WITH POTATOES
Posted: 11.30.09

8 skinless chicken thighs
Kosher salt and pepper
2 onions, quartered
1 pound small red potatoes
1 small butternut squash, peeled, seeded, and cut into 1-inch pieces
12 cloves garlic, peeled
1 orange, cut into 1/4-inch rings
2 cups low-sodium chicken broth
1 tablespoon honey
8 sprigs thyme

Pat the chicken dry with paper towels and season with 1 teaspoon salt and 1/4 teaspoon pepper. In the bowl of a slow cooker, combine the chicken, onions, potatoes, squash, garlic, orange, broth, honey, and thyme. Set the slow cooker to high and cook, covered, until the vegetables are tender and the chicken is cooked through, about 2 1/2 to 3 hours. Divide the chicken mixture into individual bowls.

CHEESE RAVIOLI WITH TOASTED WALNUTS
Posted: 11.30.09

14- to 16-ounce package cheese ravioli (frozen or fresh)
1/3 cup olive oil
1 clove garlic, sliced
1 cup (2 ounces) walnuts, roughly chopped
2 teaspoons lemon juice
Kosher salt and pepper
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup grated Parmesan

Cook the ravioli according to the package directions. Drain, reserving 3 tablespoons of the cooking water. Heat the oil in a medium skillet over medium heat. Add the garlic and walnuts. Cook, stirring, until the nuts are lightly toasted and fragrant, about 5 minutes. Stir in the lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, the parsley, and the reserved cooking water. Add the ravioli and toss to coat. Divide among individual plates and sprinkle with the Parmesan.

Substitution: Try pumpkin or butternut-squash ravioli instead of cheese-filled. You can also replace the walnuts with pecans or almonds.

CAPRESE MELTS
Posted: 11.23.09

6 slices buttermilk or sourdough sandwich bread
About 1 tablespoon olive oil
15 fresh basil leaves, rinsed
2 firm-ripe tomatoes (about 8 oz. total), sliced 1/4 inch thick
4 ounces fresh mozzarella cheese, sliced 1/4 inch thick
Salt and pepper

Brush one side of each bread slice with olive oil. Place 3 slices, oil side down, on a 10- by 15-inch baking sheet and layer evenly with basil leaves, tomato slices, and mozzarella slices. Sprinkle lightly with salt and pepper and top with remaining bread slices, oil side up.

Broil sandwiches 6 inches from heat, turning once, until bread is golden brown and cheese is melted, 2 to 3 minutes total. Serve immediately.

GREEK SANDWICH WITH VINAIGRETTE
Posted: 11.16.09

Vinaigrette:
2 tablespoons crumbled feta cheese
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon sugar
1/2 teaspoon dried oregano
1/8 teaspoon salt
1 garlic clove, minced

Sandwich:
1/4 teaspoon salt
1/4 teaspoon black pepper
8 (1/4-inch-thick) slices tomato
8 (1-ounce) slices sourdough bread
1 peeled cucumber, diagonally cut into 1/4-inch-thick slices
3 cups chopped arugula
1/2 cup vertically sliced red onion
2 tablespoons chopped pitted kalamata olives

To prepare the vinaigrette, combine the first 7 ingredients in a medium bowl, stirring with a whisk.

To prepare the sandwich, combine 1/4 teaspoon salt and pepper in a medium bowl. Place 2 tomato slices on each of 4 bread slices, and sprinkle evenly with half of the salt mixture. Arrange the cucumber slices over the tomato slices; sprinkle evenly with remaining salt mixture. Add arugula, onion, and chopped olives to the vinaigrette; toss to coat. Arrange the arugula mixture evenly over the cucumber slices. Top with the remaining bread slices.

SKILLET LASAGNA
Posted: 11.16.09

1/4 cup extra-virgin olive oil, plus more for drizzling
4 cloves garlic, sliced
1 1/2 pounds ripe tomatoes, diced
4 tablespoons chopped fresh basil and/or parsley, plus more for garnish
Kosher salt and freshly ground pepper
1 cup ricotta cheese
1 large egg
2 tablespoons grated parmesan cheese, plus more for garnish
6 sheets no-bake lasagna noodles
1 carrot, peeled into ribbons
1 zucchini, peeled into ribbons
3 1/2 cups baby spinach
1/3 pound mozzarella cheese, thinly sliced

Heat the 1/4 cup olive oil in a large skillet over medium-high heat. Add the garlic; cook until golden, 1 minute. Add the tomatoes, 1 tablespoon herbs, 1/2 teaspoon salt, and pepper to taste; cook until saucy, about 5 minutes. Transfer to a blender and puree. Return 1 cup of the sauce to the skillet and reduce the heat to low; reserve the remaining sauce.

Meanwhile, mix the ricotta, egg, parmesan, the remaining 3 tablespoons herbs, 1/2 teaspoon salt, and pepper to taste in a bowl.

Place 2 lasagna noodles over the sauce in the skillet. Layer half of the carrot and zucchini on top; drizzle with olive oil and season with salt and pepper. Cover with half of the spinach, half of the ricotta mixture, a few pieces of mozzarella and 2 to 3 tablespoons of the reserved tomato sauce. Repeat the layers, ending with noodles. Top with the remaining sauce and mozzarella. Cover and simmer until the lasagna is cooked and the cheese melts, 20 to 25 minutes.

FAST TURKEY CHILI
Posted: 11.09.09

3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
5 cloves garlic, chopped
1 tablespoon kosher salt
2 teaspoons chili powder
1 teaspoon dried oregano
1 tablespoon tomato paste
1 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce
1 pound ground turkey
1 (12-ounce) Mexican lager-style beer
1 (14 1/2-ounce) can whole peeled tomatoes, with their juice
1 (15 1/2-ounce) can kidney beans, rinsed and drained
Sliced scallions, cilantro sprigs, avocado, sour cream, grated Monterey jack cheese, and/or tortilla chips, for garnish, optional

Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes. Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes--crushing them through your fingers into the skillet--along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.

EASY CHICKEN SOUP
Posted: 11.09.09

1 tablespoon olive oil
1 parsnip, halved lengthwise and cut into 1/4-inch slices
2 carrots, halved lengthwise and cut into 1/4-inch slices
2 celery ribs and leaves, chopped
1 large onion, chopped (about 1 1/2 cups)
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon freshly ground pepper
8 cups low-sodium chicken broth
3 skinned bone-in chicken breast halves (about 2 1/2 to 3 pounds)
2 tablespoons fresh lemon juice

Heat oil in a large pot. Add parsnip and next 6 ingredients, and sauté about 5 minutes. Add broth and chicken, and bring to a boil. Reduce heat, and simmer 35 minutes. Remove chicken from bone, and cut meat into bite-size pieces. Return chicken to pot, add lemon juice, and heat through.

MUSHROOM PROSCIUTTO PIZZA
Posted: 11.02.09

Cooking spray
8 ounces sliced cremini mushrooms
1/4 cup finely chopped shallots
1 garlic clove, minced
1 teaspoon chopped fresh thyme
2 teaspoons sherry vinegar
1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
2 ounces prosciutto, cut into thin strips
1/3 cup (about 1 1/2 ounces) shredded fontina cheese

Preheat oven to 450°.
Heat a 12-inch nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms and shallots to pan; sauté 7 minutes or until mushrooms are tender. Add garlic and thyme; sauté 1 minute. Stir in vinegar; remove from heat.
Place crust on the bottom rack of oven. Bake at 450° for 4 minutes.
Place the crust on a baking sheet. Spread mushroom mixture evenly over crust; sprinkle evenly with prosciutto and fontina cheese. Bake at 450° for 6 minutes or until cheese melts.

BLACKENED SALMON WITH BLUE CHEESE SAUCE
Posted: 11.02.09

1 tablespoon Italian seasoning
1 teaspoon cracked black pepper
2 tablespoons paprika
2 tablespoons salt
1 1/2 tablespoons cayenne pepper
2 tablespoons butter
1 tablespoon grapeseed oil, for frying
4 (6-ounce) portions skinless and boneless salmon fillets

Blue Cheese Sauce:

1/4 cup white wine
1/2 cup heavy cream
3/4 cup blue cheese crumbles

Preheat oven to 400 degrees F.

In a small bowl, combine the Italian seasoning, black pepper, paprika, salt, and cayenne. Season each piece of fish with the rub.

Heat a large skillet over medium-high heat and add the butter and oil. Once the butter has melted, add the fish and cook about 2 minutes per side.

Transfer the whole pan to the oven and cook for another 4 to 6 minutes.

For the sauce:

Place the white wine into a medium saucepan and reduce by half. Add the heavy cream and allow to reduce. Add the blue cheese and whisk until smooth. Serve on top of the salmon.

SAGE RUBBED PORK CHOPS WITH APPLE SLAW
Posted: 10.26.09

4 teaspoons chopped fresh sage or 1 1/2 teaspoons dried
1 large clove garlic, minced (about 1 teaspoon)
1 teaspoon salt, divided
Freshly ground black pepper
4 (3/4-inch) bone-in pork loin chops (about 8 ounces each)
1 large onion
1 large Granny Smith apple, cut in 1/2, cored
1/2 head green cabbage, cored
3 large carrots
2 teaspoons olive oil, divided
2 tablespoons cider vinegar
3/4 cup low-sodium chicken broth

Combine the 3 teaspoons of the fresh sage or 1 teaspoon dried, garlic, 1/2 teaspoon of salt and a few grinds of fresh pepper. Rub this mixture all over the pork chops and let the chops sit at room temperature for 10 minutes. Meanwhile, thinly slice the onion, apple and cabbage and julienne the carrots (very thin sticks).

Heat 1 teaspoon of the oil in a large nonstick frying pan until hot but not smoking. Add the chops and brown on both sides, 1 to 2 minutes per side. Remove.

Carefully wipe out the pan. Heat the remaining teaspoon oil over moderate heat and add the onion, apples and remaining teaspoon fresh sage or 1/2 teaspoon dried. Cook, stirring occasionally, until the mixture is soft and golden brown, 4 to 5 minutes. Add the cabbage, carrots, vinegar and 1/2 teaspoon salt and continue cooking until the cabbage and carrots begin to soften, about 5 minutes. Add the broth and return the pork chops to the pan burying them in the vegetable mixture. Cover and cook just until the pork chops are just slightly blush in the center, 5 to 7 minutes longer.

To serve, arrange the warm slaw on individual plates and top with a pork chop and pan juices.

BAKED RIGATONI WITH SPINACH AND FONTINA
Posted: 10.26.09

1 pound rigatoni
3 tablespoons olive oil
1 10- ounces package frozen spinach, thawed
2 cups (about 1 pound) ricotta
5 tablespoons grated Parmesan
1/2 teaspoon grated nutmeg
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
6 ounces fontina, grated (about 1 1/2 cups)

Heat the oven to 450°. Oil a 9-by-13-inch baking dish.

In a large pot of boiling, salted water, cook the rigatoni until almost done, about 12 minutes. Drain. Put the pasta in the prepared baking dish and toss with 1 tablespoon of the oil.

Meanwhile, squeeze as much of the water as possible from the spinach. Put the spinach in a food processor and puree with the ricotta, 3 tablespoons of the Parmesan, the nutmeg, salt, and pepper. Stir in half the fontina.

Stir the spinach mixture into the pasta. Top with the remaining fontina and Parmesan. Drizzle the remaining 2 tablespoons oil over the top. Bake the pasta until the top is golden brown, 15 to 20 minutes.

HERBED CHICKEN PARMESAN
Posted: 10.19.09

1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese, divided
1/4 cup dry breadcrumbs
1 tablespoon minced fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon salt, divided
1 large egg white, lightly beaten
1 pound chicken breast tenders
1 tablespoon butter
1 1/2 cups bottled fat-free tomato-basil pasta sauce (
2 teaspoons balsamic vinegar
1/4 teaspoon black pepper
1/3 cup (1 1/2 ounces) shredded provolone cheese

Preheat broiler.

Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish. Place egg white in a shallow dish. Dip each chicken tender in egg white; dredge in the breadcrumb mixture. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Set aside.

Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave sauce mixture at HIGH 2 minutes or until thoroughly heated. Pour the sauce over chicken in pan. Sprinkle evenly with the remaining Parmesan and provolone cheese. Wrap handle of pan with foil, and broil 2 minutes or until the cheese melts.

BEEF WITH BROCCOLI
Posted: 10.19.09

3/4 pound flank or sirloin, sliced thinly across the grain
3/4 pound broccoli florets
2 tablespoons high-heat cooking oil
2 cloves garlic, very finely minced or smushed through garlic smusher
1 teaspoon cornstarch, dissolved in 1 tablespoon water

For the beef marinade
1 teaspoon soy sauce
1 teaspoon Chinese rice wine (or dry sherry)
1/2 teaspoon cornstarch
1/8 teaspoon freshly ground black pepper

For the sauce
2 tablespoons oyster sauce
1 teaspoon Chinese rice wine (or dry sherry)
1 tablespoon soy sauce
1/4 cup chicken broth

Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes

Prepare the sauce: Stir together the sauce ingredients in a small bowl.

Blanch the broccoli: Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly.

Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink, Pour in the sauce, add the blanched broccoli and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.

Pasta with Anchovy Sauce
Posted: 10.12.09

12 anchovy fillets
1 garlic clove
1/4 cup butter, soft
2 teaspoons olive oil
1/8 teaspoon cayenne or chipotle chili pepper, ground
1 lb spaghetti

In a mortar, pound drained anchovies and garlic together.
Work in butter, olive oil, and chili pepper.

Pour sauce over hot cooked pasta, toss and serve with grated Parmesan or Romano on the side.

PAN-SEARED SAUSAGE WITH APPLES
Posted: 10.12.09

1 tablespoon extra-virgin olive oil
4 sweet Italian sausages (about 1 pound), pricked with a fork
1/2 cup water
2 Granny Smith apples, peeled and thinly sliced
1/2 teaspoon fennel seeds
1 tablespoon cider vinegar
Salt and freshly ground pepper

In a large skillet, heat the olive oil. Add the sausages and cook over moderate heat, turning occasionally, until browned but not cooked through, about 5 minutes.

Add the water to the skillet. Cover and cook until the water is nearly evaporated and the sausages are firm, about 7 minutes. Add the apples and fennel seeds and cook, stirring occasionally, until the apples are tender and browned, 8 minutes. Stir in the vinegar and season with salt and pepper.

GREEK SANDWICH WITH VIAINGRETTE
Posted: 10.04.09

Vinaigrette:
2 tablespoons crumbled feta cheese
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon sugar
1/2 teaspoon dried oregano
1/8 teaspoon salt
1 garlic clove, minced

To prepare the vinaigrette, combine the first 7 ingredients in a medium bowl, stirring with a whisk.

SKILLET LASAGNA
Posted: 10.04.09

Meanwhile, mix the ricotta, egg, parmesan, the remaining 3 tablespoons herbs, 1/2 teaspoon salt, and pepper to taste in a bowl.

SOFT CHICKEN TACOS
Posted: 09.28.09

2 cups shredded roasted skinless, boneless chicken breasts
1/2 cup chopped fresh cilantro
1/2 cup bottled chipotle salsa
8 (6-inch) flour tortillas
1 cup chopped tomato
1/2 cup (2 ounces) preshredded reduced-fat cheddar cheese
1/2 cup diced peeled avocado
1/4 cup fat-free sour cream

Combine first 3 ingredients in a medium bowl, tossing well to combine. Spoon about 1/3 cup chicken mixture onto each tortilla; microwave each taco at high 30 seconds or until warm.

Top each taco with 2 tablespoons tomato, 1 tablespoon cheese, 1 tablespoon avocado, and 1 1/2 teaspoons sour cream; fold in half.

PASTA WITH BEET GREENS AND RAISINS
Posted: 09.28.09

8 ounces uncooked pennette (mini penne)
1/4 cup raisins
1 1/2 tablespoons olive oil
2 cups coarsely chopped trimmed beet greens
2 teaspoons bottled minced garlic
1/3 cup slivered almonds, toasted
1/2 teaspoon salt
1/8 teaspoon black pepper
Cracked black pepper (optional)

Cook the pasta according to package directions, omitting salt and fat. Drain.

While pasta cooks, place raisins in a small bowl; cover with hot water. Let stand 10 minutes. Drain.

While pasta cooks and raisins soak, heat oil in a large nonstick skillet over medium-high heat. Add greens and garlic; sauté 3 minutes or until greens are tender. Stir in pasta, raisins, almonds, salt, and 1/8 teaspoon black pepper; toss to combine. Sprinkle with cracked black pepper, if desired.

PORK CHOPS WITH CRANBERRY MUSTARD SAUCE
Posted: 09.21.09

4 (6-ounce) bone-in pork loin chops
4 teaspoons Dijon mustard
1/4 cup Cranberry Mustard Sauce, recipe follows
Nonstick cooking spray
Salt and freshly ground black pepper

Arrange the pork chops in a single layer in a shallow dish. In a small bowl, add the mustard and cranberry sauce and stir to combine. Brush the mustard mixture evenly over both sides of the chops. Cover and refrigerate for 1 to 12 hours, turning occasionally.

Coat a large frying pan over medium heat with nonstick cooking spray. When the pan is hot add the chops. Partially cover and cook for 10 minutes. Uncover, turn the chops over and cook uncovered on the second side until the meat is cooked through but still juicy, 5 to 10 minutes longer. Season with salt and pepper, to taste, and transfer to a serving platter.

Cranberry Mustard Sauce:

1 (12-ounce) package fresh or frozen cranberries, about 4 cups
1 cup water
1 cup sugar
1/2 cup chopped pecans
4 teaspoons Dijon mustard

Wash and pick over the cranberries. In a medium saucepan over medium heat, add the water and the sugar. Bring to a boil, stirring until the sugar dissolves. Add the cranberries and return to a boil. Reduce the heat and simmer until the cranberries burst, about 10 minutes. Stir in the pecans and the mustard and transfer to a small bowl. Let cool completely at room temperature, then cover and refrigerate until ready to use. The sauce will thicken as it cools.

STIR FRIED SHRIMP WITH CORN RELISH
Posted: 09.21.09

1 1/2 tablespoons fresh lime juice
1 tablespoon fish sauce
1/2 teaspoon sugar
2 tablespoons canola oil
1/2 cup chopped shallots
1 tablespoon minced garlic
1 tablespoon minced jalapeño pepper (about 1 small)
1 1/2 pounds peeled and deveined medium shrimp
1 1/2 cups fresh corn kernels (about 3 ears)
1/3 cup chopped fresh cilantro

Preparation

Combine first 3 ingredients; set aside.

Heat a 14-inch wok over high heat. Add oil to wok, swirling to coat. Add shallots, garlic, and jalapeño to wok; stir-fry 30 seconds or just until shallots begin to brown. Add shrimp to wok; stir-fry 3 minutes or until shrimp are done. Add corn; stir-fry 1 minute or just until corn is heated. Stir in juice mixture; sprinkle with cilantro.

CHICKEN WITH PROSCIUTTO AND TOMATO
Posted: 09.14.09

4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes. Add the capers and the parsley. Stir to combine and serve.

LOBSTER MAC N CHEESE
Posted: 09.14.09

Vegetable oil
1 pound cavatappi or elbow macaroni
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
1 1/2 pounds cooked lobster meat
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.

Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

ORANGE MANDARIN CHICKEN
Posted: 09.07.09

2 teaspoons dark sesame oil
4 (4-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (11-ounce) can mandarin oranges in light syrup, undrained
1/2 cup chopped green onions
1 tablespoon finely chopped seeded jalapeño pepper
1 teaspoon bottled minced garlic
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon low-sodium soy sauce
2 teaspoons cornstarch

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 minutes on each side or until browned.

While chicken cooks, drain oranges in a colander over a bowl, reserving 2 tablespoons liquid. Add oranges, 2 tablespoons liquid, onions, jalapeño, and garlic to pan. Reduce heat; simmer 2 minutes. Combine broth, soy sauce, and cornstarch; add to pan. Bring to a boil; cook 1 minute or until slightly thickened.

PESTO PASTA SALAD
Posted: 09.07.09

Pesto:
3 cups packed fresh basil
1 cup packed fresh parsley
3 garlic cloves, chopped
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup pine nuts, toasted
1/2 cup olive oil
1/2 cup grated Parmesan

Salad:
1 pound gemelli or other short pasta
1 cup plain 2 percent Greek yogurt
2 pints cherry or grape tomatoes, halved

Make pesto: In a food processor puree basil, parsley, garlic, lemon juice, salt, pepper and pine nuts until smooth. With motor running, add olive oil and process until a thick paste forms. Add Parmesan and pulse twice. Season with more salt and pepper, if desired.

Make salad: Cook pasta according to package directions until al dente. Drain and run under cold water to stop cooking.

In a large bowl, combine pesto and Greek yogurt and stir until well blended. Add cold pasta and toss to coat with dressing. Top with tomatoes. Serve salad at room temperature or cover and refrigerate to serve chilled.

FETA CHICKEN WITH VEGETABLES
Posted: 08.31.09

1 tablespoon all-purpose flour
1/2 teaspoon dried marjoram or thyme
1/4 teaspoon black pepper
1/8 teaspoon salt
2 (4-ounce) skinned, boned chicken breast halves
1 teaspoon olive oil
Cooking spray
2/3 cup red bell pepper strips
1/2 cup vertically sliced red onion
1/3 cup fat-free, less-sodium chicken broth
1 teaspoon white wine vinegar
1/4 cup (1 ounce) crumbled feta cheese, divided
Oregano sprigs (optional)

Combine first 4 ingredients in a shallow dish. Dredge chicken in flour mixture. Heat oil in a nonstick skillet coated with cooking spray over medium-high heat. Add chicken, and cook 4 minutes on each side or until browned. Remove chicken from pan; keep warm. Add bell pepper, onion, broth, and vinegar to pan; cook 5 minutes or until vegetables are soft, stirring frequently. Spoon bell pepper mixture into a bowl; stir in 2 tablespoons cheese. Return chicken to pan, and sprinkle with 2 tablespoons cheese. Cover; cook over low heat 2 minutes or until cheese melts. Divide the vegetable mixture evenly between 2 plates, and top each serving with a chicken breast half. Garnish with oregano sprigs, if desired.

SPINACH RISOTTO WITH SHRIMP AND GOAT CHEESE
Posted: 08.31.09

Cooking spray
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1 1/2 cups chopped onion (about 1 medium)
2 garlic cloves, minced
1 cup uncooked Arborio or other medium-grain rice
3/4 cup dry white wine
4 cups fat-free, less-sodium chicken broth
1/4 cup chopped fresh cilantro
Dash of saffron threads
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/2 cup (2 ounces) crumbled goat cheese

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp to pan; sauté 4 minutes or until done. Remove shrimp from pan; set aside and keep warm.

2. Heat oil in pan over medium heat. Add onion to pan; cook 5 minutes. Add garlic; cook 1 minute. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.

3. Add broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total). Stir in cilantro, saffron, and spinach with the last 1/2 cup broth. Add shrimp and cheese, stirring to combine. Serve immediately.

ASIAN BEEF SALAD WITH CILANTRO, SCALLIONS AND SESAME SEEDS
Posted: 08.24.09

1 tablespoon sesame seeds
4 cups chopped Romaine lettuce
2 cups cooked shredded beef
1/2 cup shredded carrots
2 scallions, chopped
1/4 cup chopped fresh cilantro leaves
1/2 cup reduced-sodium chicken broth
1 tablespoon rice wine vinegar
2 teaspoons sesame oil
Salt and pepper

Place sesame seeds in a small skillet and set pan over medium-low heat. Cook 1 to 3 minutes, until just golden brown, shaking the pan frequently to prevent burning. Remove from heat and set aside.

Place lettuce in a large bowl (or divide onto individual dishes). Top lettuce with beef, carrots, scallions and cilantro.

In a small bowl, whisk together broth, vinegar and sesame oil. Season with salt and pepper, to taste. Pour mixture over salad, and top with toasted sesame seeds. Serve immediately.

STIR-FRIED CHICKEN SALAD
Posted: 08.24.09

1/4 cup fat-free, less-sodium chicken broth
2 tablespoons rice wine vinegar
1 tablespoon Thai fish sauce
1 tablespoon low-sodium soy sauce
1 tablespoon bottled chopped garlic
2 teaspoons sugar
1 pound skinless, boneless chicken breast tenders
1 tablespoon peanut oil
4 cups mixed salad greens
1/4 cup chopped fresh basil
1/2 cup thinly sliced red onion
2 tablespoons finely chopped unsalted, dry-roasted peanuts
Lime wedges (optional)

Combine first 6 ingredients in a medium bowl. Add chicken to broth mixture, stirring to coat. Let stand 3 minutes.

Heat oil in a large nonstick skillet over medium-high heat. Drain chicken, reserving marinade. Add chicken to the pan; cook 4 minutes or until done, stirring frequently. Stir in the reserved marinade. Reduce heat; cook 1 minute or until slightly thickened. Remove pan from heat.

Combine greens and basil in a large bowl. Add chicken mixture, tossing to coat. Place 1 1/4 cups salad mixture on each of 4 plates. Top each serving with 2 tablespoons onion and 1 1/2 teaspoons peanuts. Serve immediately. Serve with lime wedges, if desired.

SPICY JERK CHICKEN WITH CORN BREAD
Posted: 08.17.09

2 bunches scallions, trimmed
2 tablespoons paprika
1 1/2 tablespoons garlic powder
1 1/2 teaspoons ground allspice
1 teaspoon ground nutmeg
3/4 teaspoon cayenne pepper
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil
Juice of 1/2 lime
2 tablespoons molasses
1 4-pound chicken, cut into pieces
1 8.5-ounce box corn muffin mix
1 jalapeno, seeded and minced
Lime wedges (optional)

Heat oven to 400° F.

Thinly slice the dark green tips of 4 scallions; set aside. Place the remaining scallions in a roasting pan.

In a small bowl, combine the paprika, garlic powder, allspice, nutmeg, cayenne, salt, black pepper, oil, lime juice, and molasses. Spread the spice mixture over and under the chicken skin. Place the chicken on top of the scallions. Roast until the chicken is cooked through, about 45 minutes.

Meanwhile, prepare the corn muffin mix according to the package directions. Stir in the jalapeno and reserved sliced scallions and scrape the batter into a greased 8-inch-square pan. Place in oven and bake for 15 to 20 minutes.

Serve the chicken with the roasted scallions, corn bread, and lime wedges, if desired.

4-CHEESE MAC AND CHEESE WITH CHILI CRUST
Posted: 08.17.09

1 cup heavy cream
1 cup diced or grated cheeses (equal parts parmesan reggiano, mezze secco, hard provolone and manchego)
1 pinch black pepper
1 splash truffle oil, to taste
1 pound elbow macaroni, partially cooked
1/4 cup toasted panko bread crumbs mixed with a pinch of red pepper

In a medium saucepan over high heat, bring the cream to a boil and then reduce the heat to a simmer. Slowly whisk in the mixed cheeses until smooth. Add the pepper and truffle oil. Add the partially cooked pasta letting it finish cooking in the cheese mix, about 2 to 3 minutes. Spoon into ramekins or other serving dish and top with the bread crumbs.

PASTA WITH ZUCCHINI AND TOASTED ALMONDS
Posted: 08.10.09

2 cups cherry tomatoes, halved
2 tablespoons minced shallots
1 teaspoon minced fresh thyme
2 teaspoons fresh lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon sugar
5 teaspoons extra-virgin olive oil, divided
1 (9-ounce) package refrigerated linguine
1 1/2 teaspoons bottled minced garlic
3 cups chopped zucchini (about 1 pound)
3/4 cup fat-free, less-sodium chicken broth
3 tablespoons chopped fresh mint, divided
1/3 cup (1 1/2 ounces) grated fresh pecorino Romano cheese
3 tablespoons sliced almonds, toasted

1. Combine first 7 ingredients in a medium bowl. Add 2 teaspoons oil, tossing to coat.

2. Cook pasta according to package directions, omitting salt and fat. Drain well.

3. Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon oil to pan, swirling to coat. Add garlic to pan; sauté 30 seconds. Add zucchini; sauté 3 minutes or until crisp-tender. Add broth; bring to a simmer. Stir in pasta and 1 1/2 tablespoons mint; toss well. Remove from heat; stir in tomato mixture. Place 1 1/2 cups pasta mixture in each of 4 bowls; top evenly with remaining 1 1/2 tablespoons mint. Sprinkle each serving with 4 teaspoons cheese and 2 teaspoons almonds.

CRAB CAKES WITH REMOULADE
Posted: 08.10.09

Crab cakes:
2 teaspoons olive oil
1 cup dry breadcrumbs
1/2 cup thinly sliced green onions
1/2 pound lump crabmeat, shell pieces removed
1 (4-ounce) jar diced pimiento, drained
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1 large egg

Rémoulade:
1/3 cup low-fat mayonnaise
2 teaspoons 2% reduced-fat milk
1 teaspoon capers, chopped
1/8 teaspoon ground red pepper
1 small garlic clove, minced

To prepare crab cakes, heat oil in a large nonstick skillet over medium-high heat. Combine breadcrumbs, onions, crabmeat, and pimiento in a medium bowl. Combine mustard, juice, salt, and egg, stirring with a whisk. Add egg mixture to crab mixture, tossing gently to combine. Divide crab mixture into 4 equal portions, shaping each into a 1-inch-thick patty.

Add crab cakes to skillet; cook 2 minutes. Turn cakes; reduce heat to medium. Cook 3 minutes or until golden brown.

To prepare rémoulade, combine mayonnaise and remaining ingredients, stirring with a whisk. Serve with crab cakes.

HAM AND SPINACH POTATOES
Posted: 08.03.09

4 large russet potatoes
4 tablespoons extra-virgin olive oil, plus more for brushing
2 tablespoons all-purpose flour
2 cups milk
1 bunch spinach, roughly chopped
4 thin slices ham (about 3 ounces), cut into strips
Pinch of cayenne pepper
Pinch of freshly grated nutmeg
Kosher salt
4 ounces gruyere or gouda cheese, finely shredded (about 1 1/4 cups)

Preheat the oven to 400 degrees. Pierce the potatoes with a fork; microwave for 15 minutes. Remove and brush with olive oil; transfer to the oven rack and bake until fully tender, about 15 minutes.

Meanwhile, heat 2 tablespoons oil in a medium skillet over medium heat. Stir in the flour with a wooden spoon and cook until slightly toasted, about 2 minutes. Whisk in the milk and bring to a boil. Reduce the heat and simmer, whisking occasionally, until the sauce begins to thicken, about 6 minutes. Stir in the spinach and ham and cook until the greens wilt and the mixture is about as thick as sour cream, 3 to 4 more minutes. Season with the cayenne and nutmeg and add salt to taste.

Slice the cooked potatoes lengthwise down the middle (but not all the way through); press in on the ends to open the slit. Drizzle 1/2 tablespoon oil into each potato; fluff the flesh with a fork and season with salt. Divide the spinach mixture among the potatoes and top with the shredded cheese while still hot.

ORECCHIETTE WITH MIXED GREENS AND GOAT CHEESE
Posted: 08.03.09

1 cup dried orecchiette pasta
2 cups Mediterranean-style mixed salad greens
2 tablespoons sun-dried tomatoes (packed in olive oil), chopped
1 tablespoon goat cheese, crumbled
2 tablespoons grated Parmesan, plus more for garnish
Pinch salt
Pinch freshly ground black pepper

Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the water.

In medium bowl, mix the salad greens with the sun-dried tomatoes, goat cheese, and Parmesan. Top with warm pasta and 1/2 cup of the reserved pasta water. Toss to combine and wilt the greens. Season with a pinch each of salt and pepper, or to taste. Garnish with additional Parmesan, if desired, and serve.

SHRIMP SCAMPI WITH LINGUINE
Posted: 07.27.09

Vegetable oil
Kosher salt
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

CHILE-LIME CRAB SALAD WITH TOMATO AND AVOCADO
Posted: 07.27.09

5 tablespoons fresh lime juice
2 1/2 tablespoons extra-virgin olive oil
2 1/2 tablespoons vegetable oil
1 tablespoon very finely chopped jalapeño
1 tablespoon chopped cilantro, plus cilantro leaves for garnish
1/2 tablespoon honey
1/2 teaspoon minced garlic
Salt and freshly ground black pepper
1/2 pound lump crabmeat, picked over
1 1/2 Hass avocados, diced ( 1/2 inch)
1/3 cup minced red onion
1 large heirloom tomato, cut into four 1/2-inch-thick slices
Tortilla chips, for serving

1. In a small bowl, combine the lime juice with the olive oil, vegetable oil, jalapeño, chopped cilantro, honey and garlic. Season the dressing with salt and pepper.
2. In a small bowl, toss the crab with 3 tablespoons of the dressing and season with salt and pepper. In a medium bowl, gently toss the avocado with the red onion and 2 tablespoons of the dressing; season with salt and pepper.
3. Place a tomato slice on each plate and season with salt. Top with the avocado and the crab and garnish with the cilantro. Drizzle the remaining dressing on top and serve with tortilla chips.

Asparagus Pesto with Pasta
Posted: 07.20.09

1 bunch asparagus spears (about 1 lb), trimmed of tough ends and halved crosswise
3 handfuls baby spinach leaves
2 cloves garlic, peeled
1 cup freshly grated Parmesan cheese, plus more for topping
1 cup pine nuts
1/4 cup extra-virgin olive oil, plus more for topping
Juice of 1/2 lemon
1/2 teaspoon fine-grain sea salt
8 ounces of dried pasta or 12 ounces fresh -linguini, fettuccini, spaghetti Mix spinach pasta with regular wheat pasta for a medley of colors.

Bring 2 pots of water to a rolling boil, one large for the pasta and one medium sized for the asparagus.

While the water is heating, put the pine nuts in a single layer in a large skillet. Heat on medium heat, stirring occasionally, until fragrant and lightly browned. Remove pine nuts from pan and set aside. You will use 3/4 cup of the pine nuts for the pesto paste and 1/4 cup to mix in whole.

Salt the asparagus water and drop the spears into the pan. Cook for only 2 or 3 minutes, until the spears are bright green and barely tender. Drain under cool water to stop the cooking. Cut the tips off, and set aside, several of the asparagus (diagonal cut about an inch from the end) to use for garnish.

Add the asparagus, spinach, garlic, Parmesan, and 3/4 cup of the pine nuts to a food processor. Purée and, with the motor running, drizzle in the 1/4 cup of olive oil until a paste forms. If too thick, thin it with a bit of the pasta water. Add the lemon juice and salt, taste and adjust seasoning.

Salt the pasta water well and cook the pasta until just tender. Check the directions on the pasta package. You'll need more time for dried pasta and less for fresh. Drain and toss immediately with 1 cup of the asparagus pesto.

Serve sprinkled with the remaining 1/4 cup toasted pine nuts, a dusting of Parmesan, and a light drizzle of olive oil.
Serves 4 to 6.

Chicken, Mushrooms, and Tomatoes with Port Wine
Posted: 07.20.09

4 chicken boneless breast halves (with skin or without)
Salt and pepper to taste
6 whole cloves garlic, peeled
2 Tbsp butter
1/4 pound of small cremini mushrooms
3 Tbsp finely chopped shallots
1/4 cup Port wine
3/4 pound plum tomatoes, cored and quartered, or 3/4 pound cherry tomatoes, cut in half (about 2 cups)

Sprinkle chicken with salt and pepper.

Drop garlic into a small saucepan of boiling water, cook for 5 minutes, set aside.

Heat butter in a heavy skillet and add chicken pieces. Cook over medium high heat until lightly browned on one side, about 1 minute. Turn and cook about 1 minute on the second side. Add mushrooms and cook, turning chicken occasionally, about 2 minutes.

Add shallots and the garlic cloves. Add Port wine, tomatoes, salt and pepper to taste. Cover and cook 10 minutes, or until chicken is cooked through. Transfer chicken and tomatoes to a warm platter. Cook sauce down a minute or two. Pour onto chicken.

CRAB, CORN AND TOMATO SALAD WITH LEMON-BASIL DRESSING
Posted: 07.13.09

1 tablespoon grated lemon rind
5 tablespoons fresh lemon juice, divided
1 tablespoon extravirgin olive oil
1 teaspoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup fresh corn kernels (about 2 ears)
1/4 cup thinly sliced basil leaves
1/4 cup chopped red bell pepper
2 tablespoons finely chopped red onion
1 pound lump crabmeat, shell pieces removed
8 (1/4-inch-thick) slices ripe beefsteak tomato
2 cups cherry tomatoes, halved

Preparation

1. Combine rind, 3 tablespoons juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 1 1/2 tablespoons juice mixture. Add remaining 2 tablespoons juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat.

2. Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates. Drizzle about 1 teaspoon reserved juice mixture over each serving. Top each serving with 1 cup corn and crab mixture.

GRILLED TUNA WITH BASIL BUTTER AND TOMATO SAUCE
Posted: 07.13.09

Basil Butter:
3/4 cup fresh basil leaves
2 tablespoons butter, softened
1 tablespoon fresh lemon juice
1/4 teaspoon salt
2 garlic cloves, minced

Sauce:
2 teaspoons olive oil
1/2 cup finely chopped red onion
2 garlic cloves, minced
3 cups grape or cherry tomatoes, halved
1/2 cup dry white wine
3 tablespoons capers
2 tablespoons balsamic vinegar
1/4 teaspoon sugar
1/4 cup chopped fresh flat-leaf parsley

Tuna:
4 (6-ounce) tuna steaks (about 1 inch thick)
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
4 basil leaves (optional)

Prepare grill or broiler.

To prepare basil butter, combine first 5 ingredients in a food processor; process until smooth, scraping sides as needed. Set aside.

To prepare sauce, heat oil in a saucepan over medium-high heat. Add onion and 2 garlic cloves; sauté 3 minutes. Add tomatoes; sauté 2 minutes. Stir in wine, capers, vinegar, and sugar; bring to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in parsley. Set aside.

To prepare tuna, sprinkle tuna with 1/2 teaspoon salt and pepper. Place tuna on grill rack or broiler pan coated with cooking spray. Cook 5 minutes on each side or until desired degree of doneness. Serve with sauce and basil butter. Garnish with basil leaves, if desired.

MELON CHICKEN SALAD
Posted: 07.06.09

1/4 cup rice vinegar
2 tablespoons low-sodium soy sauce
2 tablespoons chunky peanut butter
1 tablespoon honey
3/4 teaspoon dark sesame oil
3 cups (2 x 1/4-inch) strips honeydew melon
3 cups (2 x 1/4-inch) strips cantaloupe
2 cups (2 x 1/4-inch) strips daikon radish
1 cup (2 x 1/4-inch) strips peeled English cucumber
3 tablespoons thinly sliced green onions
2 cups shredded cooked chicken breast
1/4 cup chopped fresh cilantro
2 tablespoons chopped walnuts, toasted

Combine first 5 ingredients in a large bowl, stirring well with a whisk. Add honeydew and next 4 ingredients (through green onions); toss well to coat.

Place 2 cups melon mixture on each of 4 plates; top each serving with 1/2 cup chicken. Sprinkle 1 tablespoon cilantro over each serving; top each with 1 1/2 teaspoons walnuts. Serve immediately.

CHICKEN PICCATA
Posted: 07.06.09

6 ounces whole-wheat angel hair pasta
1/3 cup all-purpose flour, divided
2 cups reduced-sodium chicken broth
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
4 chicken cutlets (3/4-1 pound total), trimmed
3 teaspoons extra-virgin olive oil, divided
1 10-ounce package mushrooms, sliced
3 large cloves garlic, minced
1/2 cup white wine
2 tablespoons lemon juice
1/4 cup chopped fresh parsley
2 tablespoons capers, rinsed
2 teaspoons butter

Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.

Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; keep warm.

Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.

Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.

ITALIAN BAKED PASTA AND CHICKEN
Posted: 06.29.09

1 cup pastina pasta (or any small pasta)
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish

Preheat the oven to 400 degrees F.

Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.

Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

LEMON-GARLIC SHRIMP KEBABS
Posted: 06.29.09

48 large unpeeled shrimp (about 2 pounds)
1/2 cup fresh lemon juice (about 3 lemons)
1/2 cup dry white wine
2 tablespoons bottled minced garlic (about 12 cloves)
2 tablespoons steak sauce (such as Heinz 57)
2 teaspoons coarsely ground black pepper
Cooking spray

Preparation

Peel shrimp, leaving tails intact. Combine lemon juice, wine, garlic, steak sauce, and pepper in a large zip-top plastic bag; seal, and shake to blend. Add shrimp; seal. Marinate in refrigerator 20 minutes, turning bag once.

Prepare grill.

Remove shrimp from bag, discarding marinade. Thread 8 shrimp onto each of 6 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray, and grill 2 minutes on each side or until shrimp are done.

SALMON WITH SOY-MAPLE GLAZE
Posted: 06.22.09

1/4 cup soy sauce
3 tablespoons pure maple syrup
3 tablespoons Asian sesame oil
Four 8-ounce wild salmon steaks, cut 1 inch thick
One 2-inch piece of fresh ginger—peeled, thinly sliced and smashed
2 garlic cloves, smashed
2 scallions, thinly sliced

In a large, shallow dish, whisk the soy sauce with the maple syrup and sesame oil. Add the salmon steaks and turn to coat. Press the ginger and garlic onto both sides of the steaks. Cover and refrigerate for 2 hours, turning the salmon a few times.

Light a charcoal grill. Remove the salmon from the marinade. Pour the marinade into a small saucepan and boil over high heat until syrupy, about 3 minutes. Strain the glaze into a small bowl.

Oil the grate and grill the salmon over moderately high heat for 6 minutes, rotating the steaks slightly after 2 minutes to make crosshatches, if desired. Turn the steaks and grill for 6 minutes longer. Transfer to plates and spoon the glaze on top. Sprinkle with the scallions and serve.

GRILLED CHICKEN QUESADILLAS
Posted: 06.22.09

1 (15.5 oz.) can black beans, drained and rinsed
3 1/2 cups shredded, cooked rotisserie chicken, skin removed
6 ounces grated Monterey Jack
1/4 cup sliced pickled jalapeño chilies, chopped
Salt
4 (10-inch) flour tortillas

Preheat oven to 200°F and line a large baking sheet with foil or parchment. Place beans in a large bowl and use a potato masher or fork to mash them slightly. Add chicken, cheese and jalapeños and stir to combine. Season with salt.

Place 1 tortilla on a work surface and spread a quarter of chicken mixture over half of tortilla. Fold other half of tortilla over to form a half-moon, pressing firmly. Repeat with remaining chicken mixture and tortillas.

Warm a ridged grill pan or a 12-inch skillet over medium heat. Cook 1 quesadilla at a time, turning carefully once, until cheese is melted and tortillas are golden, 2 to 4 minutes per side. Transfer grilled quesadilla to prepared baking sheet and place in oven to keep warm. Repeat with remaining quesadillas. When all quesadillas are grilled, cut each into 4 wedges and serve immediately.

FRESH TOMATO, BASIL AND GARLIC OVER ANGEL HAIR PASTA
Posted: 06-15-09

2 pounds ripe tomatoes
3 tablespoons extra-virgin olive oil
1 red onion, finely chopped
3 garlic cloves, thinly sliced
1 tablespoon fresh thyme leaves
1 oregano sprig
Pinch chili flakes
1 teaspoon sugar
1 pound dried angel hair pasta
1/4 cup grated Parmesan, plus more for garnish
1/4 cup chiffonade basil, plus whole sprigs for garnish

Bring a large pot of water to a boil and prepare an ice water bath. Cut a small "x" on the bottom of each tomato. In batches, place the tomatoes in the boiling water and blanch them for about 30 seconds to 1 minute, or until the skins are easy to peel away. Remove and immediately plunge into the ice bath. Peel the tomatoes and halve horizontally. Squeeze out the seeds, using your fingers to get them all. Roughly chop the peeled and seeded tomatoes. Set aside. (You can also use whole peeled canned tomatoes. Simply drain them, seed, and roughly chop).

Heat a large saute pan over medium high heat. Add the olive oil and heat. When the oil is hot, add the onions and garlic and saute for 2 minutes. Add the thyme leaves, oregano sprig, and chili flakes and saute until the garlic begins to turn golden brown. Add the tomatoes and the sugar and stir well. Lower the heat and cook slowly until the mixture is fairly dry, about 15 minutes.

Cook the angel hair pasta in boiling, salted water until al dente. Drain the pasta and add it to the sauce. Add the Parmesan and basil and toss well. Place in a large pasta bowl and garnish with Parmesan and basil sprigs.

SPICY CHEDDAR-STUFFED BURGERS
Posted: 06-15-09

1 (7-ounce) can chipotle peppers in adobo sauce, undrained
2 pounds lean ground beef
2 teaspoons steak seasoning
1/2 (10-ounce) package Cheddar cheese, cut into 4 thick (1.25-ounce) slices
4 sesame seed hamburger buns
Toppings: tomato slices, red onion slices, romaine lettuce leaves, yellow mustard, mayonnaise

Process chipotle peppers in a blender until smooth. Measure 4 teaspoons puree, reserving remainder for another use, if desired.

Combine 4 teaspoons puree, ground beef, and steak seasoning in a large bowl until blended. (Do not overwork meat mixture.) Shape mixture into 8 (4-inch) patties; place 1 cheese slice on each of 4 patties. Top with remaining 4 patties, pressing edges to seal. Cover and chill at least 30 minutes.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 7 to 8 minutes on each side or until beef is no longer pink. Serve burgers on buns with desired toppings.

GUACAMOLE SALAD
Posted: 06-08-09

1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and 1/2-inch diced
1 (15-ounce) can black beans, rinsed and drained
1/2 cup small diced red onion
2 tablespoons minced jalapeno peppers, seeded (2 peppers)
1/2 teaspoon freshly grated lime zest
1/4 cup freshly squeezed lime juice (2 limes)
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
1/4 teaspoon ground cayenne pepper
2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.

Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

PORK CHOPS WITH FENNEL AND CAPER SAUCE
Posted: 06-08-09

1/4 cup olive oil
4 boneless (2-inch-thick) pork chops (about 2 pounds total)
3/4 teaspoon salt, plus more for seasoning meat
3/4 teaspoon freshly ground black pepper, plus more for seasoning meat
2 fennel bulbs with fronds, thinly sliced (about 8 ounces or 2 cups)
2 large shallots, thinly sliced
1/3 cup chopped fresh flat-leaf parsley, plus 1/3 cup
1/2 cup white wine
1 (28-ounce) can diced tomatoes, with their juices
1/2 lemon, zested
2 tablespoons capers

In a large, heavy skillet heat the olive oil over high heat. Season the pork chops with salt and pepper. Add the pork to the pan and brown on both sides, about 4 minutes each side. Remove the pork from the pan, cover loosely with foil, and set aside.

Add the fennel, shallots, and 1/3 cup parsley to the pan and cook over medium heat until beginning to brown, about 5 minutes. Add the wine. Using a wooden spoon, scrape the brown bits off the bottom of the pan. Add the tomatoes and stir. Add the pork back into the pan, nestling the chops between the fennel and tomatoes so they are mostly submerged in the pan juices. Cook until the fennel is tender and the pork is done, about 12 to 15 minutes.

Place the pork on a serving dish. To finish the sauce, add the lemon zest, remaining 1/3 cup parsley, capers, and 3/4 teaspoon each salt and pepper. Stir to combine. Spoon over the pork chops and serve immediately.

Wild Mushroom-and-Red Wine Risotto
Posted: 06-02-09

5 1/2 cups chicken stock, preferably homemade
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
Salt and freshly ground pepper
1 1/2 cups arborio rice (10 ounces)
1/2 cup dry red wine
2 tablespoons unsalted butter
1 pound mixed wild mushrooms, thinly sliced
1 shallot, minced
1/2 cup freshly grated Parmigiano-Reggiano
2 tablespoons chopped flat-leaf parsley

1. In a medium saucepan, bring the chicken stock to a simmer. Keep warm.

2. In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook, stirring, for 1 minute. Add the wine and cook, stirring until the wine is absorbed. Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season with salt and pepper.
3. Meawhile, in a large skillet, melt the butter. Add the mushrooms and shallot, season with salt and pepper and cook over moderately high heat, stirring occasionally, until softened and browned, about 10 minutes. Scrape the mushrooms into the risotto and stir in the cheese and parsley. Serve immediately.

LEMON PASTA WITH CHICKEN
Posted: 06-02-09

1 pound dried penne
2 chicken cutlets, cut into fingers
Salt and freshly ground black pepper
3 cloves garlic, sliced
1/4 teaspoon red pepper flakes
3 tablespoons olive oil
3 tablespoons roughly chopped fresh parsley, for garnish
2 lemons, juiced
1/2 cup grated Parmesan

Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.

Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.

Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.

Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.

BACON AND TOMATO PASTA
Posted: 05-25-09

2 tablespoons kosher salt
16 ounces spaghetti pasta
1 pound thick-cut bacon or pancetta, chopped
3 tablespoons extra-virgin olive oil
1 cup red onion, diced
1 teaspoon red chili flakes
3 tablespoons garlic, minced
2 cups Roma tomatoes, diced
1/4 cup red wine
4 tablespoons basil, chiffonade
1/4 cup freshly grated Parmesan
Salt and freshly ground black pepper

In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.

In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.

Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.

PAN-GRILLED TOMATO AND FETA SALAD WITH LEMON-CAPER DRESSING
Posted: 05-25-09

LEMON-CAPER DRESSING:
5 tablespoons olive oil
2 tablespoons fresh lemon juice
1 heaping tablespoon capers, rinsed
1 tablespoon chopped fresh parsley

SALAD:
3/4 pound green beans, trimmed
1 4-ounce piece of Feta cheese (not crumbled)
3 large slicing tomatoes, cut into 3/4-inch-thick slices
1 tablespoon fresh thyme, or 1 teaspoon dried thyme leaves
1 teaspoon kosher salt
Freshly ground black pepper
1 bunch arugula, or 1 bag mixed salad greens
1/4 cup dry bread crumbs
2 teaspoons olive oil

To make the dressing, combine the oil and lemon juice in a small jar and shake vigorously. Mix in the capers and parsley; set aside.

Heat a large pot of lightly salted water to boiling. Drop in the green beans and cook, uncovered, 5 minutes or until crisp-tender. Drain, then rinse immediately with cold water. Cut the Feta into 4 slices and set aside to drain on paper towels. Heat a large nonstick skillet over medium heat. Sprinkle the tomato slices with the thyme, salt, and a few grinds of pepper. Place the tomato slices in the skillet and cook until lightly browned, about 1 minute. Flip and brown the other side. Arrange the arugula on 4 salad plates. Place a few tomato slices on each plate along with some of the green beans. Coat the Feta in the bread crumbs. Add the oil to the skillet and brown the cheese on both sides, about 2 minutes per side. Add to the salad plates. Drizzle the dressing over the salads.

PASTA WITH SUNDRIED TOMATOES
Posted: 05-18-09

1/2 pound fusilli (spirals) pasta
Kosher salt
Olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound fresh mozzarella, medium-diced
6 sun-dried tomatoes in oil, drained and chopped

For the dressing:

5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed basil leaves, julienned

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

PORK TENDERLOIN WITH MUSTARD SAUCE
Posted: 05-18-09

2 cups uncooked medium egg noodles
1 tablespoon olive oil
1 (1-pound) pork tenderloin, trimmed and cut crosswise into 12 (1-inch-thick) slices
1/2 teaspoon black pepper
1/4 teaspoon salt
1 cup dry white wine
3 tablespoons whole-grain Dijon mustard
2 tablespoons water
2 teaspoons cornstarch

Preparation

Cook noodles according to package directions, omitting salt and fat; drain.

While the noodles cook, heat oil in a large nonstick skillet over medium-high heat. Sprinkle the pork with pepper and salt. Place pork in pan; cook 5 minutes, turning once.

Combine the wine and mustard; pour into pan. Cover, reduce heat, and simmer 10 minutes. Remove pork from pan; keep warm.

Combine water and cornstarch in a small bowl. Stir cornstarch mixture into pan; bring to a boil, and cook 1 minute or until thick. Serve pork with sauce and noodles.

CHILI-CHEESE-RICE BURRITOS
Posted: 05-11-09

Cooking spray
1/2 cup shredded zucchini
1/2 cup thinly sliced green onions
1 cup hot cooked rice
1/4 cup (1 ounce) shredded Monterey Jack cheese with jalapeño peppers
1 tablespoon canned chopped green chiles
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup fat-free sour cream
2 (8-inch) flour tortillas
1/2 cup shredded iceberg lettuce
1/2 cup diced tomato
2 tablespoons bottled salsa

Preparation

Place a nonstick skillet coated with cooking spray over medium-high heat until hot. Add zucchini and onions; sauté 3 minutes or until tender. Stir in rice and the next 4 ingredients (rice through black pepper); cook 1 minute, stirring constantly. Remove from heat; stir in sour cream.

Warm tortillas according to package directions. Spoon half of rice mixture down center of each tortilla. Top each with half of lettuce and tomato; roll up. Serve with salsa.

AVOCADO, MELON AND STRAWBERRY SALAD
Posted: 05-11-09

1/4 cup honey
2 tablespoons sherry vinegar or red-wine vinegar
2 tablespoons finely chopped fresh mint
1/4 teaspoon freshly ground pepper
Pinch of salt
4 cups baby spinach
1 small avocado, peeled, pitted and cut into 16 slices
16 thin slices cantaloupe, rind removed
1 1/2 cups hulled strawberries, sliced
2 teaspoons sesame seeds, toasted

Whisk honey, vinegar, mint, pepper and salt in a small bowl.

Divide spinach among 4 salad plates. Arrange alternating slices of avocado and cantaloupe in a fan on top of the spinach. Top each salad with strawberries, drizzle with dressing and sprinkle with sesame seeds.

FUSILLI WITH SPICY PESTO
Posted: 05-04-09

1 cup chopped walnuts
2 cloves garlic, coarsely chopped
1 (2-inch long) red or green jalapeno pepper, stemmed and coarsely chopped* see Cook's Note
2 cups grated (4 ounces) Asiago cheese
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 ounces baby spinach
3 ounces arugula
1/4 cup extra-virgin olive oil
1 pound fusilli pasta
4 ounces Asiago cheese, shaved

For the pesto: In a food processor, combine the walnuts, garlic, jalapeno, cheese, salt and pepper. Process until the mixture is smooth. Add the spinach and arugula and process until blended. With the machine running, gradually add the olive oil.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the cooked pasta and pesto in a large serving bowl. Toss well and thin out the sauce with a little pasta water, if needed.

Season with salt and pepper, to taste. Garnish with Asiago cheese shavings and serve.

BLACK AND BLUE BURGERS
Posted: 05-04-09

4 ounces blue cheese
4 tablespoons butter
Salt and freshly ground pepper
1 1/2 pounds ground beef or ground chuck

In a medium bowl, mash together blue cheese and butter. Salt and pepper mixture, to taste. Place mixture on plastic wrap and roll up to form a cylinder. Refrigerate until firm, about 1 hour. After cheese mixture has firmed up, divide ground beef into 4 equal portions and make an indention in the center of each patty. Slice blue cheese mixture into 4 equal parts and place in indentation in patties. Mold ground beef around the cheese mixture to cover. Cook on hot grill or in skillet to desired doneness.

ROMAN CHICKEN
Posted: 04-27-09

Add the capers andparsley, stir to combine and serve.

COUSCOUS WITH PARMESAN AND PEAS
Posted: 04-20-09

1 (14 ounce) can reduced-sodium chicken broth
1/4 cup water
2 teaspoons extra-virgin olive oil
1 cup whole-wheat couscous
1 1/2 cups frozen peas
2 tablespoons chopped fresh dill
1 teaspoon freshly grated lemon zest
Salt and freshly ground pepper
1/2 cup freshly grated Parmesan cheese

Combine broth, water and oil in a large saucepan; bring to a boil. Stir in couscous and remove from heat. Cover and let plump for 5 minutes.

Meanwhile, cook peas on the stovetop or in the microwave according to package directions.

Add the peas, dill, lemon zest, salt and pepper to the couscous; mix gently and fluff with a fork. Serve hot, sprinkled with cheese.

SPICE RUBBED ROAST SALMON WITH LEMON-GARLIC SPINACH
Posted: 04-20-09

SPICE RUBBED ROAST SALMON WITH LEMON-GARLIC SPINACH

Salmon:
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon paprika
1/8 teaspoon ground cinnamon
1/8 teaspoon freshly ground black pepper
1 (2 1/4-pound) skinless salmon fillet
2 cups thinly sliced onion
Cooking spray

Spinach:
1 teaspoon olive oil
2 garlic cloves, minced
2 (6-ounce) packages fresh baby spinach
1 teaspoon grated lemon rind
1/4 teaspoon salt
1 tablespoon fresh lemon juice

Remaining ingredients:
2 tablespoons chopped fresh cilantro
Lemon wedges (optional)

Preheat oven to 400°.

To prepare salmon, combine first 6 ingredients; rub spice mixture evenly over fish. Place onion in an 11 x 7-inch baking dish coated with cooking spray. Place fish on top of onion; bake at 400° for 20 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

To prepare spinach, heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute. Add half of spinach; cook for 1 minute, stirring frequently. Add remaining spinach; cook 4 minutes or until wilted, stirring frequently. Sprinkle spinach mixture with rind and 1/4 teaspoon salt. Stir in juice; remove from heat.

Place salmon on a platter. Arrange onions and spinach evenly around salmon. Sprinkle salmon with chopped fresh cilantro. Serve with lemon wedges, if desired.

BBQ CHICKEN PIZZA
Posted: 04-13-09

1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
3/4 cup tomato chutney
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
2/3 cup diced plum tomato
3/4 cup (3 ounces) shredded extra-sharp white cheddar cheese
1/3 cup chopped green onions

Preheat oven to 450°.

Place crust on a baking sheet. Bake at 450° for 3 minutes. Remove from oven; spread chutney over crust, leaving a 1/2-inch border.

Top chutney with chicken. Sprinkle diced tomato, cheese, and green onions evenly over chicken. Bake at 450° for 9 minutes or until cheese melts. Cut pizza into 6 wedges.

Note: If you can't find tomato chutney, make your own. Combine 2 cups diced plum tomato, 3 tablespoons brown sugar, 3 tablespoons cider vinegar, 1/8 teaspoon Jamaicañ jerk seasoning, and 1 minced garlic clove in a small saucepan; bring to a boil. Reduce heat to medium; cook 20 minutes or untril thickened.

CHICKEN PICATTA WITH PASTA AND MUSHROOMS
Posted: 04-13-09

Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.

SPICY BEEF STIR FRY
Posted: 04-06-09

1 tablespoon cornstarch
3 tablespoons rice wine, dry sherry or white vermouth
1 pound beef sirloin, thinly sliced against the grain into strips
Kosher salt and freshly ground pepper
2 tablespoons oyster sauce
2 teaspoons toasted sesame oil
3 to 4 tablespoons peanut oil
1 1-inch piece fresh ginger, thinly sliced
2 cloves garlic, smashed
5 to 7 dried red chiles, halved
1 small onion, thinly sliced
8 heads baby bok choy, halved
Pinch of sugar
Cooked rice, for serving

Whisk the cornstarch with 2 tablespoons rice wine in a medium bowl; add the beef, season with salt and pepper and toss to coat. Set aside for 15 minutes.

Mix the remaining 1 tablespoon rice wine, the oyster sauce and sesame oil in a large bowl; set the bowl near the stove.

Heat a wok or large nonstick skillet over high heat until very hot, about 1 minute. Add 3 tablespoons peanut oil, then the ginger, garlic and chiles; stir-fry until fragrant, about 1 minute. Add the beef and cook, stirring or shaking the skillet occasionally, 1 to 2 minutes. Transfer the beef with a slotted spoon to the sauce mixture and toss.

If the pan is dry, add 1 tablespoon peanut oil, then add the onion and stir-fry until just soft, about 2 minutes. Add the bok choy and sugar; stir-fry until just wilted, 1 to 2 minutes. Return the beef and any juices to the pan and stir to combine. Serve over the rice.

CHICKEN ROLLATINI WITH PASTA
Posted: 04-06-09

Cooking spray
2 pounds ditalini pasta
2 tablespoons olive oil, divided
Salt and freshly ground black pepper
4 boneless, skinless chicken breast halves, pounded to 1/4-inch thickness
8 ounces thinly sliced ham
1 cup baby spinach leaves, chopped
4 ounces goat cheese
2 tablespoons Dijon mustard
1 cup seasoned bread crumbs

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.

Cook ditalini according to package directions. Drain and toss with 1 tablespoon of the olive oil. Season with salt and black pepper.

Arrange chicken breasts on a flat surface. Top each piece of chicken with ham. Mix together spinach and goat cheese and spread over ham. Starting from the shorter end, roll up chicken and secure with wooden picks. Brush mustard all over chicken rolls and then roll in bread crumbs.

Heat remaining oil in a large oven-proof skillet over medium-high heat. Add chicken rolls and cook until golden brown on all sides.

Transfer chicken to oven and bake 20 minutes, until chicken is cooked through.

Serve chicken with half of the ditalini. Reserve extra ditalini for another dish.

Sliced Lemon-Pistachio Chicken Over Greens
Posted: 03-30-09

3/4 cup cornflakes
2 tablespoons pistachios, toasted
1 teaspoon grated lemon rind
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
4 (4-ounce) skinned, boned chicken breast halves
1 tablespoon honey
Cooking spray
6 cups gourmet salad greens
1 tablespoon fresh lemon juice
1 teaspoon olive oil
Lemon wedges (optional)

Combine cornflakes, pistachios, rind, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a food processor; pulse until coarsely ground. Place crumb mixture in a shallow dish.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap. Flatten to 1/4-inch thickness using a meat mallet or rolling pin. Brush the chicken with honey. Dredge the chicken in crumb mixture.

Heat a large nonstick skillet coated with cooking spray over medium heat. Add chicken, and sauté 5 minutes on each side or until done. Cut chicken into 1/2-inch strips; set aside.

Place salad greens in a large bowl. Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, juice, and oil, and drizzle over salad greens, tossing gently to coat.

Divide the salad greens and chicken evenly among 4 plates. Garnish with lemon wedges, if desired.

Pasta Puttanesca
Posted: 03-30-09

1 pound uncooked rotelle pasta (or any spiral shape)
Puttanesca Sauce:*
2 teaspoons olive or vegetable oil
1 medium onion, chopped
2 tablespoons minced garlic
2 (28-ounce) cans crushed tomatoes
1 cup pitted Greek (kalamata) olives, halved
3 tablespoons drained capers
2 teaspoons anchovy paste
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 cup red wine, optiona)
4 tablespoons grated Parmesan

Directions

[This amount of sauce makes enough for 3 pasta meals; the extra sauce can be frozen for up to 3 months.]

Cook pasta according to package directions. Drain, transfer to a large bowl and cover with foil to keep warm.

Meanwhile, heat oil in a large saucepan over medium heat. Add onion and garlic and saute 2 minutes. Add tomatoes, olives, capers, anchovy paste, salt, and red pepper flakes and stir to combine. Add the wine and bring mixture to a boil. Reduce heat and simmer 15 minutes.

Pour 2 cups of mixture over pasta and toss to combine. Top with Parmesan. Refrigerate or freeze remaining sauce until ready to use.

ORECCHIETTE WITH MIXED GREENS
Posted: 03-23-09

Grilled Chicken Breasts with Fire Roasted Tomato Sauce Roasted Zucchini with Oregano and Lemon
Posted: 03-23-09

Cooking spray
8 boneless, skinless chicken breast halves
Salt
Freshly ground black pepper
12 Roma (plum) tomatoes, halved
4 medium zucchini, halved lengthwise
1 lemon, juice and zest
1 teaspoon dried oregano
2 tablespoons balsamic vinegar
2 teaspoons hot sauce
1 teaspoon chili powder

Preheat oven to 400 degrees F. Coat 2 large baking sheets with cooking spray.

Season chicken with salt and pepper and place on prepared baking sheet. Arrange tomatoes on second baking sheet. Arrange zucchini next to tomatoes, flesh side up. Season tomatoes and zucchini with salt and pepper. Season zucchini with lemon juice, lemon zest and oregano. Place everything in the oven and roast 30 minutes.

In a blender, combine 6 roasted tomatoes, balsamic vinegar, hot sauce, and chili powder. Process until smooth. Serve 4 chicken breast halves with this meal, smothered in roasted tomato sauce. Serve half of the zucchini and reserve the extra chicken, tomatoes and zucchini for other meals.

GARLIC MASHED POTATOES
Posted: 03-16-09

1 1/4 pounds Russet potatoes peeled and cut into 1/2 inch pieces
1/4 cup Milk
6 large Cloves garlic, peeled and crushed
1/4 cup Whipping cream
1/4 cup Butter (1/2 stick) – room temperature

Place potatoes in medium saucepan. Add enough water to cover potatoes. Add milk and garlic. Bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 25 minutes.

Drain potatoes and garlic, reserving 1/4 cup cooking liquid. Return potatoes and garlic to same saucepan. Add cream and butter and mash until smooth. Thin with reserved liquid, if desired. Season to taste with salt and pepper.

PASTA PRIMAVERA
Posted: 03-16-09

8 ounces penne or rotelle, reserve 1/2 cup pasta cooking liquid
3/4 cup chicken stock
1 cup broccoli florets
1 cup thinly sliced carrots
1 cup thinly sliced yellow squash
1/2 cup fresh or frozen petits pois
1 tablespoon olive oil
2 cups seeded and diced plum tomatoes, including juices
2 cloves garlic, minced
2 tablespoons each minced fresh parsley and basil
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheeseSalt and pepper to taste

Bring a large pot of salted water to boil, add pasta and cook until a little less than al dente, about 3 minutes. Drain pasta, reserving 1/2 cup of the cooking liquid. In the same pot, combine the chicken stock and cooking liquid and simmer to reduce. In another large pot of boiling salted water, blanch the broccoli, carrots, yellow squash, peas and then plunge them in ice water to refresh. In a skillet, heat oil and add the tomatoes including their liquid and garlic and simmer for 3 minutes. Stir in parsley and basil. Add the cream to the simmering chicken stock. Then add the pasta to the simmering chicken stock mixture and toss to combine. Add the blanched vegetables and toss gently until just heated through. Transfer to a serving dish and top with tomato sauce, freshly ground black pepper and Parmesan cheese.

LEMON-ARTICHOKE CHICKEN
Posted: 03-09-09

4 boned, skinned chicken breast halves (about 8 oz. each), rinsed, dried, and pounded to an even thickness of 1/4 to 1/2 inch
1/2 teaspoon each salt and pepper
2 tablespoons butter
1 can (14 oz.) quartered artichoke hearts, drained
2 tablespoons dry sherry
2 tablespoons grated lemon peel
2 teaspoons lemon juice
1/2 cup whipping cream
1/2 cup grated parmesan cheese

Preheat oven to 350°. Sprinkle chicken on both sides with salt and pepper. In a 10-inch frying pan over medium-high heat, melt the butter. Add chicken in batches and cook, turning once, until browned on both sides, about 4 minutes per side. Transfer chicken to a 9- by 13-inch baking dish and add artichoke hearts.

Add sherry, lemon peel, and lemon juice to remaining butter in frying pan; stir over medium heat until well blended and hot, 2 to 3 minutes. Add cream and stir. Remove from heat and pour sauce over chicken. Sprinkle with cheese.

Bake until sauce is bubbling and golden brown on top, 20 to 25 minutes.

FILET MIGNON OVER ARUGULA SALAD
Posted: 03-09-09

Cooking spray
4 (4-ounce) beef tenderloin steaks, trimmed
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 teaspoons butter
1/2 cup prechopped red onion
1 (8-ounce) package presliced cremini mushrooms
2 tablespoons fresh lemon juice
1 (5-ounce) bag baby arugula

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle beef with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add beef to pan; cook 4 minutes on each side or until desired degree of doneness. Remove beef from pan; keep warm.

Melt butter in pan; coat pan with cooking spray. Add remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, red onion, and mushrooms to pan; sauté 4 minutes or until mushrooms release their liquid. Combine juice and arugula in a large bowl. Add mushroom mixture to arugula mixture; toss gently to combine. Arrange 1 1/2 cups salad mixture on each of 4 plates; top each serving with 1 steak.

SKILLET CHICKEN CORDON BLEU
Posted: 03-03-09

1/2 cup Italian-seasoned breadcrumbs
1 teaspoon pepper
1/2 teaspoon salt
8 chicken tenders (about 1 lb.)
1 tablespoon butter
1 tablespoon olive oil
8 Canadian bacon slices, cut into thin strips
4 Swiss cheese slices, halved

1. Combine breadcrumbs, pepper, and salt in a large zip-top plastic freezer bag. Rinse chicken tenders, and add to freezer bag. Seal bag, and shake to coat.

2. Melt butter with oil in an ovenproof skillet over medium heat. Cook chicken 3 1/2 to 4 minutes on each side or until done. Arrange Canadian bacon strips over chicken in skillet, and top each with 1 cheese slice. Broil 5 1/2 inches from heat 2 minutes or until cheese is melted.

PRALINE-GLAZED SALMON
Posted: 03-03-09

12 ounces boned, skinned salmon fillet, cut into 2 pieces
About 1/4 teaspoon salt
Pepper
1/4 cup chopped pecans
3 tablespoons packed dark brown sugar
2 tablespoons butter, melted
1 teaspoon lemon juice

Preparation

1. Rinse salmon and pat dry. Sprinkle all over with salt and pepper. In a small bowl, mix pecans, brown sugar, butter, lemon juice, and 1/4 teaspoon salt.

2. Place salmon on a 12- by 15-inch baking sheet. Broil 6 inches from heat for 6 minutes. With a wide spatula, turn fish over. Spoon pecan mixture evenly over fish and broil again, checking frequently to be sure nuts do not scorch, until fish is opaque but still moist- looking in the center of the thickest part (cut to test), 1 to 2 minutes longer. With a wide spatula, transfer fish to serving plate.

Spicy Tilapia with Pineapple-Pepper Relish
Posted: 02-23-09

2 teaspoons canola oil
1 teaspoon Cajun seasoning
1/4 teaspoon kosher salt
1/4 teaspoon ground red pepper
4 (6-ounce) tilapia fillets
1 1/2 cups chopped fresh pineapple chunks
1/3 cup chopped onion
1/3 cup chopped plum tomato
2 tablespoons rice vinegar
1 tablespoon chopped fresh cilantro
1 small jalapeño pepper, seeded and chopped
4 lime wedges

Heat oil in a large nonstick skillet over medium-high heat. Combine Cajun seasoning, salt, and pepper in a small bowl. Sprinkle fish evenly with spice mixture. Add fish to pan, and cook for 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

Combine pineapple and next 5 ingredients (through jalapeño) in a large bowl, stirring gently. Serve pineapple mixture with fish. Garnish with lime wedges.

Broccoli and Cheese Soup
Posted: 02-23-09

Cooking spray
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 (16-ounce) package broccoli florets
2 1/2 cups 2% reduced-fat milk
1/3 cup all-purpose flour
1/4 teaspoon black pepper
8 ounces light processed cheese, cubed (such as Velveeta Light)

Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.

Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.

Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.

BALSAMIC-GLAZED FILET MIGNON
Posted: 02-16-09

4 (4-ounce) beef tenderloin steaks
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
2 teaspoons bottled minced garlic
1/8 teaspoon crushed red pepper
3 tablespoons dry sherry
2 tablespoons low-sodium soy sauce
tablespoon balsamic vinegar
teaspoons honey

Sprinkle both sides of steaks evenly with salt and black pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm.

Add garlic and red pepper to pan; sauté 30 seconds. Add sherry to pan; bring to a boil. Cook 30 seconds. Add soy sauce and remaining ingredients; bring to a boil, stirring occasionally. Reduce heat, and cook 1 minute. Serve with steaks.

PENNE WITH TOMATOES, BASIL AND FETA CHEESE
Posted: 02-16-09

12 ounces dried penne pasta
1 1/2 pounds ripe tomatoes
1 cup chopped or slivered fresh basil leaves
3/4 cup crumbled feta cheese (4 oz.)
2 cloves garlic, peeled and minced
3 tablespoons olive oil
Salt and pepper

1. In a 4- to 5-quart pan over high heat, bring 2 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, about 10 minutes. Drain.

2. Meanwhile, rinse, core, seed, and chop tomatoes. In a large bowl, mix tomatoes, basil, 1/2 cup feta, garlic, and olive oil. Add hot cooked pasta and mix well. Add salt and pepper to taste. Sprinkle with remaining 1/4 cup feta.

SHRIMP FRIED RICE
Posted: 02-10-09

3 (3 1/2-ounce) bags boil-in-bag long-grain rice
1 (10-ounce) package frozen green peas
Cooking spray
2 large eggs, lightly beaten
1 tablespoon canola oil
1 cup chopped green onions
1 tablespoon bottled ground fresh ginger (such as Spice World)
12 ounces medium shrimp, peeled and deveined
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon dark sesame oil
1/4 teaspoon salt
Dash of crushed red pepper

Cook rice according to package directions, omitting salt and fat. Drain. Remove rice from bags, and return to pan. Add peas to the pan, stirring well. Cover and keep warm.

Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add eggs to pan; cook 1 minute or until set. Remove eggs from pan; coarsely chop. Return pan to heat; add canola oil to pan. Add onions and ginger to pan; sauté 1 minute. Add shrimp to pan; sauté 2 minutes or until shrimp are done.

Add shrimp mixture and eggs to rice mixture; stir well. Combine vinegar and the remaining ingredients, stirring well. Drizzle vinegar mixture over rice mixture; stir well.

BROWN BUTTER GNOCCHI WITH SPINACH AND PINE NUTS
Posted: 02-10-09

1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
2 tablespoons butter
2 tablespoons pine nuts
2 garlic cloves, minced
1 (10-ounce) package fresh spinach, torn
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup (1 ounce) finely shredded Parmesan cheese

1. Cook gnocchi according to package directions, omitting salt and fat; drain.

2. Heat butter in a large nonstick skillet over medium heat. Add pine nuts to pan; cook 3 minutes or until butter and nuts are lightly browned, stirring constantly. Add garlic to pan; cook 1 minute. Add gnocchi and spinach to pan; cook 1 minute or until spinach wilts, stirring constantly. Stir in salt and pepper. Sprinkle with Parmesan cheese.

CHEESE TORTELLINI WITH WALNUT PESTO
Posted: 02-02-09

1 cup walnuts
1/3 cup lightly packed flat-leaf parsley with thick stems removed
2 cloves garlic, smashed
3 tablespoons grated Parmesan cheese, plus more for serving
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 pound fresh or frozen cheese tortellini
1 tablespoon butter

In a food processor or blender, pulse the walnuts, parsley, garlic, Parmesan, oil, salt, and pepper to a coarse puree.

In a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh and 12 minutes for frozen. Reserve 1/2 cup of the pasta water. Drain the tortellini. Toss with 1/4 cup of the reserved pasta water, the walnut pesto, and the butter. If the pasta seems dry, add more of the reserved pasta water. Sprinkle with additional Parmesan and pass more at the table.

GRILLED CHICKEN AND WATERCRESS SALAD WITH BACON
Posted: 02-02-09

2 garlic cloves, minced
1 teaspoon minced rosemary
3 tablespoons plus 1 teaspoon extra-virgin olive oil
Freshly ground pepper
Four 6-ounce skinless, boneless chicken breast halves
1/2 cup diced whole wheat bread (1/2-inch)
1 1/2 ounces Canadian bacon, cut into 1/2-inch dice (1/2 cup)
1/4 cup golden raisins
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
Salt
Two 6-ounce bunches of watercress, thick stems discarded
1/4 cup walnut pieces

Preheat the oven to 400°. In a large dish, combine the garlic with the rosemary, 1 tablespoon of the olive oil and 1 teaspoon of pepper. Add the chicken and turn to coat. Refrigerate for 30 minutes.

Light a grill or preheat a grill pan. Spread the diced bread on a pie plate and bake for 5 minutes. In a small nonstick skillet, heat 1 teaspoon of the olive oil. Add the Canadian bacon and raisins and cook over moderately high heat until the bacon is browned, 1 minute. Transfer to a small plate. Add 1 tablespoon of the vinegar to the skillet, then scrape it onto the plate.

In a small bowl, mix the mustard with the lemon juice, remaining 2 tablespoons of olive oil and 1 tablespoon of vinegar; season with salt and pepper.
Season the chicken with salt and grill over a hot fire until lightly charred and just cooked, about 4 minutes per side. Transfer to a carving board.

In a large bowl, combine the watercress, walnuts, croutons, Canadian bacon and raisins. Add the dressing and toss to coat. Cut each breast into 3 crosswise pieces on the bias. Mound the salad on plates, top with the chicken and serve.

Dave's Chicken Soup
Posted: 01-26-09

tablespoon olive oil
parsnip, halved lengthwise and cut into 1/4-inch slices
carrots, halved lengthwise and cut into 1/4-inch slices
celery ribs and leaves, chopped
large onion, chopped (about 1 1/2 cups)
garlic clove, minced
teaspoon salt
1/4 teaspoon freshly ground pepper
8 cups low-sodium chicken broth
skinned bone-in chicken breast halves (about 2 1/2 to 3 pounds)
tablespoons fresh lemon juice

Peppercorn Pork Medallions with Cranberry Sauce
Posted: 01-26-09

1 pound pork tenderloin
1 to 2 teaspoons cracked black pepper
1 teaspoon lemon pepper
1 teaspoon vegetable oil
3 tablespoons balsamic vinegar
2 tablespoons water
1 cup Spirited Cranberry-Apricot Sauce
2 teaspoons butter or stick margarine

Trim fat from pork; cut crosswise into 8 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap; flatten each piece to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of pork with peppers.

Heat oil in a 10-inch cast-iron skillet over medium-high heat. Add pork; cook 5 minutes on each side or until done. Remove from skillet; keep warm. Add vinegar and water to pan; cook 30 seconds, stirring constantly. Stir in the Spirited Cranberry-Apricot Sauce and butter, and cook 1 minute, stirring constantly. Serve sauce with pork.

Spirited Cranberry-Apricot Sauce

1/2 cup thinly sliced dried apricots (about 3 ounces)
1/4 cup sherry or orange juice
3/4 cup water
2/3 cup sugar
1/4 cup honey
1 (12-ounce) package fresh or frozen cranberries

Preparation

Combine apricots and sherry in a small bowl; cover and let stand 8 hours.

Combine water and sugar in a medium saucepan; bring to a boil. Add apricot mixture, honey, and cranberries. Cook over medium heat 8 minutes or until slightly thick. Spoon mixture into a bowl; cover and chill.

Golden Chicken with Tomatoes and Olives
Posted: 01-20-09

1 cup long-grain rice
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into thirds
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 large yellow or other kind of onion, thinly sliced
1 cup large pimiento-stuffed olives, quartered
2 cloves garlic, thinly sliced
1 pint grape or cherry tomatoes, halved
3/4 cup dry white wine (such as Sauvignon Blanc)
3/4 cup fresh flat-leaf parsley, chopped

Cook the rice according to the package directions.

Heat the oil in a large skillet over medium heat. Season the chicken with the salt and pepper. Cook until golden brown, about 3 minutes per side. Transfer to a plate.

Add the onion to the skillet and cook, stirring occasionally, until slightly soft, 5 minutes. Add the olives, garlic, and tomatoes and cook, stirring, for 2 minutes more. Return the chicken to the skillet, add the wine, and bring to a simmer. Cook until the chicken is cooked through and the sauce has slightly thickened, 4 to 6 minutes. Stir in the parsley. Divide the chicken among individual plates and spoon the sauce over the top. Serve with the rice.

Whole-Wheat Spaghetti with Hazelnuts and Asparagus
Posted: 01-20-09

12 ounces whole-wheat spaghetti
1 bunch asparagus, ends trimmed
1/3 cup extra-virgin olive oil
1/2 cup (about 2 ounces) hazelnuts, toasted, skinned, and roughly chopped (or substitute pine nuts)
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 small wedge (about 2 ounces) Parmesan

Cook the spaghetti according to the package directions.

Meanwhile, with a vegetable peeler, shave the asparagus lengthwise into long ribbons. Add the asparagus to the pasta water during the last 2 minutes of cooking. Drain the spaghetti and asparagus and return them to the pot. Add the oil and hazelnuts; toss. Season with the salt and pepper; toss again. Divide the spaghetti among individual plates. With the peeler, shave the Parmesan over the top.

Tip: To toast hazelnuts, place them on a baking sheet in a 350° oven until they're barely browned and fragrant, 7 to 12 minutes. To remove the skins, transfer the hot nuts to a large kitchen towel, fold one end over the nuts, and rub briskly.

White Turkey Chili
Posted: 01-12-09

1 tablespoon stick margarine or butter
1 1/2 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped red bell pepper
1 tablespoon minced seeded jalapeño pepper
1 garlic clove, minced
3 cups chopped cooked turkey (about 15 ounces)
2 (19-ounce) cans cannellini beans or other white beans, drained and divided
2 (16-ounce) cans fat-free, less-sodium chicken broth
1 (4.5-ounce) can chopped green chiles
1 cup frozen whole-kernel corn
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup 1% low-fat milk
1/2 cup chopped fresh cilantro

Melt the margarine in a large Dutch oven over medium-high heat. Add onion and next 4 ingredients (onion through garlic), and sauté 5 minutes. Add turkey, 1 1/2 cups beans, broth, and next 6 ingredients (broth through black pepper), and bring to a boil. Cover, reduce heat, and simmer 15 minutes.

Mash remaining beans. Add mashed beans and milk to the turkey mixture. Simmer, uncovered, 20 minutes or until mixture is thick, stirring frequently. Stir in chopped cilantro.

Salmon with Sweet Chile Sauce
Posted: 01-12-09

4 (6-ounce) salmon fillets, skinned
1 teaspoon ground coriander
1/2 teaspoon salt
Cooking spray
2 tablespoons honey
1 tablespoon fresh lime juice
2 teaspoons low-sodium soy sauce
1/2 to 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
4 teaspoons thinly sliced green onions

1. Sprinkle fish evenly with coriander and salt. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

2. Combine honey, juice, soy sauce, and Sriracha; drizzle over fish. Sprinkle with green onions.