Potstickers

1/2 pound ground pork
1/4 cup finely chopped scallions
2 tablespoons finely chopped red bell pepper
1 egg, lightly beaten
2 teaspoons ketchup
1 teaspoon yellow mustard
2 teaspoons Worcestershire sauce
1 teaspoon light brown sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
35 to 40 small wonton wrappers
Water, for sealing wontons
3 to 4 tablespoons vegetable oil, for frying
1 1/3 cups chicken stock, divided


Preheat oven to 200 degrees F.

Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.

To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.

Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately.



--Adapted from Alton Brown

Shells with Bacon and Spinach

Shells:
1 (12-ounce) package jumbo shells pasta
2 tablespoons olive oil
1/2 pound thick-cut pancetta, cut into 3/4-inch cubes
2 pounds frozen spinach, thawed and drained
1 (15-ounce) container whole milk ricotta
1 cup grated asiago cheese
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg Sauce:
1 tablespoon butter
1 garlic clove, minced
1 cup cream
2 cups grated asiago cheese, plus 1/4 cup
1/4 cup chopped fresh parsley
1/4 teaspoon freshly ground black pepper


Preheat the oven to 375 degrees F.

For the shells:
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 pasta. Warm the olive oil in a large, heavy skillet over medium heat. Add the pancetta and cook until lightly golden, about 5 minutes. Remove the pancetta from the pan with a slotted spoon and transfer to a large bowl. Add the spinach, ricotta cheese, asiago cheese, pepper, and nutmeg. Stir to combine. Stuff the shells with about 2 tablespoons of the spinach mixture each and place the stuffed shells in a large, buttered baking dish.

For the sauce:
Melt the butter in a medium saucepan. Add the garlic and cook for 1 minute. Add the cream and bring to a simmer. Turn the heat to very low and add the 2 cups asiago cheese, parsley, and pepper. Stir until the cheese is dissolved. Pour the sauce over the shells. Top with the remaining 1/4 cup asiago cheese. Bake until golden on top, about 25 minutes.

Remove from the oven and serve immediately.



Adapted from Giada De

Tuna Croquettes

2 cans (6 oz. each) light tuna in water, drained, flaked
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1 cup shredded mild cheddar cheese
1/2 cup shredded carrots
1/3 cup mayonnaise
2 Tbsp. sweet pickle relish
3/4 cup water

Mix all ingredients. Cover and refrigerate 10 min.

Heat large nonstick skillet sprayed with cooking spray on medium heat. For each tuna cake, shape 1/3 cup lightly packed tuna mixture into patty. Add patties to skillet in batches.

Cook 3 min. on each side or until golden brown on both sides, turning over carefully.


--Adapted from Kraft Food and Family

Two Potato Salad

This is a very interesting recipe. The sweet potato breaks down during the roasting, so that it acts as the traditional "binder." The result is very similar to a traditional potato salad, but without the mayo. I think the flavorings on this need a bit of tweaking, but it holds potential as a great tailgate potato salad, since it doesn't really require refrigeration.


4 cups (1-inch) cubed sweet potatoes (about 1 pound)
3 cups (1-inch) cubed small red potatoes (about 1 pound)
2 tablespoons olive oil, divided
1/2 teaspoon salt, divided
Cooking spray
1 cup thinly sliced green onions
3 tablespoons fresh lemon juice
1/4 teaspoon ground red pepper
1/4 teaspoon freshly ground black pepper


Preheat oven to 450°.

Combine potatoes, 1 tablespoon oil, and 1/4 teaspoon salt on a baking sheet coated with cooking spray; toss well to coat. Bake at 450° for 30 minutes or until tender. Place potatoes in a large bowl. Add green onions; toss to combine.

Combine remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, juice, and peppers, stirring with a whisk. Drizzle over potato mixture; toss gently to coat. Cover and chill.



--Adapted from Cooking Light magazine

Basic Steak Marinade

This might not really be worthy of a mention, but I include it in the interest of completeness. It's my basic marinade for flank steak (or any other kind).

1/4 cup Worcestershire sauce
1 tsp. black pepper
1/2 tsp. salt
1/2 tsp. garlic powder


Marinate for as long as time allows.

Mexican Chicken with Almond-Chile Cream

3 tablespoons sliced almonds
2 teaspoons ground ancho chile pepper
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
2 teaspoons butter
1 teaspoon canola oil
1 garlic clove, minced
1 cup fat-free, less-sodium chicken broth
2 tablespoons crema Mexicana
Fresh cilantro sprigs (optional)


Combine almonds and chile pepper in a blender or food processor; process until mixture resembles coarse meal.Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle with 1/8 teaspoon salt and black pepper.

Heat butter and oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.

Add garlic to pan; cook 1 minute, stirring constantly. Add almond mixture, 1/8 teaspoon salt, and broth; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in crema Mexicana. Serve sauce over chicken. Garnish with cilantro, if desired.



--Adapted from Cooking Light magazine

Yang Chow Fried Rice

Add any meat you choose, just brown after eggs and before rice. Remove, and stir in at the end.


2 tablespoons canola oil, divided
4 large eggs, lightly beaten and divided
1/4 teaspoon freshly ground black pepper, divided
Dash of salt
1 3/4 cups thinly sliced green onions, divided
2 teaspoons grated peeled fresh ginger
2 garlic cloves, minced
5 cups cooked short-grain rice, chilled
1/4 cup low-sodium soy sauce
1/2 teaspoon salt
1 (10-ounce) package frozen green peas, thawed


Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add eggs; swirl to coat bottom of pan evenly. Sprinkle with 1/8 teaspoon pepper and dash of salt; cook 3 minutes or until egg is done. Remove egg from pan; thinly slice, and set aside.

Wipe pan clean with a paper towel. Heat remaining 4 teaspoons oil in pan over medium-high heat. Add 1 cup onions, ginger, and garlic; stir-fry 30 seconds. Add rice; stir-fry 3 minutes. Stir in half of egg strips, remaining 3/4 cup onions, remaining 1/8 teaspoon pepper, soy sauce, 1/2 teaspoon salt, and peas; cook 30 seconds, stirring well to combine.


--Adapted from Cooking Light magazine

Spicy Tilapia with Pineapple-Pepper Salsa

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.


--Adapted from Cooking Light magazine

Key Lime Pie

This makes a great last minute dessert, since it assembles from things you are likely to have on-hand anyway.


1 (14-oz.) can fat-free sweetened condensed milk
3/4 cup egg substitute
1/2 cup fresh lime juice
2 teaspoons grated lime rind (about 2 limes)
1 (6-oz.) reduced-fat ready-made graham cracker crust
1 (8-oz.) container fat-free whipped topping, thawed
Garnishes: lime wedges, lime curls


1. Process first 4 ingredients in a blender until smooth. Pour mixture into piecrust.

2. Bake at 350° for 10 to 12 minutes or until golden. Let pie cool completely, and top with whipped topping. Garnish, if desired.



--Adapted from Southern Living magazine

Braised Chicken with Red Potatoes and Rosemary Broth

2 teaspoons olive oil
1/3 cup finely chopped shallots (about 2 small)
1 pound skinless, boneless chicken breast halves, cut into bite-sized pieces
2 1/2 cups fat-free, less-sodium chicken broth
1/2 cup dry white wine
1 tablespoon cracked dried rosemary
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (12-ounce) package red potato wedges (such as Simply Potatoes), cut into 1/2-inch pieces
2 tablespoons chopped fresh flat-leaf parsley


Heat oil in a large saucepan over medium-high heat. Add shallots to pan; sauté 1 minute. Add chicken to pan; sauté 2 minutes or until browned. Add broth, wine, rosemary, salt, and pepper; bring to a boil. Simmer 5 minutes, stirring occasionally. Add potatoes; simmer 5 minutes or until potatoes are tender. Remove from heat; stir in parsley.


--Adapted from Cooking Light magazine

Cheddar-Dill Muffins

You can also roll these out and slice into triangles for scones. However, baking them in the muffin tins or as drop biscuits seems to yield a softer fluffier result. The scones turned out more like thick cheese straws.

4 cups plus 1 tablespoon all-purpose flour, divided
2 tablespoons baking powder
2 teaspoons salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, beaten lightly
1 cup cold heavy cream
1/2 pound extra-sharp yellow Cheddar, small-diced
1 cup minced fresh dill
1 egg beaten with 1 tablespoon water or milk, for egg wash

Preheat the oven to 400 degrees.

Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces.

Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended.

Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.

Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed.

Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles (or after cutting dough into triangles, roll each triangle into a ball, and place in a well-greased muffin tin). Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper (or muffin tin) for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.


--Adapted from Ina Garten

Grilled Tilapia with Parmesan Polenta

Polenta:
4 cups fat-free milk
1 cup quick-cooking polenta
1/4 teaspoon salt
1/3 cup (1 1/2 ounces) grated Parmesan cheese

Fish:
1 1/2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) tilapia fillets
Cooking spray


To prepare polenta, bring milk to a boil in a medium saucepan; gradually add polenta, stirring constantly with a whisk. Reduce heat, and cook 5 minutes or until thick, stirring constantly; stir in 1/4 teaspoon salt. Remove from heat. Stir in cheese; cover and keep warm.

To prepare the fish, heat a large nonstick grill pan over medium-high heat. Combine oil, paprika, garlic powder, 1/2 teaspoon salt, and pepper in a bowl, stirring well. Rub fish evenly with oil mixture. 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.


--Adapted from Cooking Light magazine

Oven-Fried Potato Wedges

The bread crumbs make a nice crispy coating on the potatoes. These make pretty good steak fries.

3 large baking potatoes
1/2 cup mayonnaise
1/2 teaspoon hot sauce
1/2 teaspoon onion salt
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
2 cups seasoned bread crumbs

Preheat the oven to 375 degrees.

Wash the potatoes and cut each into 6 thick wedges.

Mix the mayonnaise with the hot sauce, onion salt, kosher salt and garlic powder. Coat the potato wedges with the mayonnaise mixture and roll them in the bread crumbs. Place in a greased baking dish and bake for 45 to 50 minutes, or until the potatoes are tender. Serve with your favorite dip.


--Adapted from Paula Dean

Stroganoff Steak Sandwiches

1 crusty baguette
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1 1/2 pounds, 1-inch thick sirloin or strip steak, very thinly sliced, no more than 1/4-inch thick
Salt and freshly ground black pepper
1 cup all-purpose flour
1 1/2 cups beef stock
1/3 cup sour cream
1 tablespoon lemon juice
2 to 3 tablespoons freshly chopped dill


Cut baguette into 4 pieces and split but do not separate.

Heat a large skillet over medium to medium high heat with 2 tablespoons extra-virgin olive oil and butter. Pat sliced meat dry. Season the meat with salt and pepper and coat in flour. Shake off excess then add to very hot pan. Cook meat 5 to 6 minutes, turning occasionally. Add stock to pan and cook to thicken 1 minute, stir in sour cream, a tablespoon of lemon juice and dill. Season the sauce with pepper. Remove from heat.

Pile meat into cut baguette.

--Adapted from Rachel Ray

Grilled Chicken with Shiitake Mushroom Vinaigrette

5 large shiitake mushrooms, stems removed
6 tablespoons canola oil
Salt and freshly ground black pepper
1 teaspoon whole-grain mustard
3 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
4 tablespoons finely chopped flat-leaf parsley, plus torn leaves for garnish
4 boneless chicken breasts

Heat the grill to high.

Brush both sides of the mushroom caps with 4 tablespoons of the canola oil and season with salt and pepper. Place on the grill, cap side down and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the mushrooms over and continue cooking until just cooked through, 3 to 4 minutes longer. Remove from the grill and coarsely chop.

Whisk together the shallots, vinegar, extra virgin olive oil and parsley in a medium bowl until combined and season with salt and pepper. Add the mushrooms and stir to coat. Let sit at room temperature for at least 15 minutes before serving.

Brush both sides of the chicken with the remaining canola oil and season with salt and pepper. Place on the grill, skin side down and grill until golden brown, 4 to 5 minutes. Flip over, reduce the heat of the grill to medium, close the cover and continue grilling until just cooked through, about 5 minutes longer. Remove chicken from the grill and let rest 5 minutes before serving. Serve 1 breast per person topped with some of the shiitake vinaigrette. Garnish with parsley leaves.



--Adapted from Bobby Flay

Linguine with Lemon, Garlic, and Thyme Mushrooms

This is another great pasta dish that cooks in the time it takes to boil the noodles. I used presliced mushrooms, and they worked great.



8 ounces sliced chestnut/cremini/button mushrooms
1/3 cup extra-virgin olive oil plus 1 tablespoon
1 tablespoon kosher salt
Small clove garlic, minced
1 lemon, zested and juiced
4 sprigs fresh thyme stripped to give 1 teaspoon leaves
1 pound linguine
1 bunch fresh parsley, leaves chopped, to give 1/2 cup
2 to 3 tablespoons freshly grated Parmesan, or to taste
Freshly ground black pepper


Bring water for pasta to a boil. Add pasta, and cook per directions on package.

While waiting for the water to boil, heat a nonstick pan over medium high heat. Add 1 tablespoon oil, and the mushrooms. Saute until golden brown, about 4 minutes. Turn off the heat, and add the 1/3 cup oil, garlic, and thyme. Let the mushroom mixture sit in the warm pan until the pasta is ready.

Add the cooked pasta, salt, parsley, lemon juice and zest (Don't add the salt before now, or the mushrooms will be too salty). Toss to combine.

Sprinkle with the cheese, serve, and enjoy!


--Adapted from Nigella Lawson

Mini Frittatas with Ham and Cheese

Cooking spray
1/2 cup finely chopped green onion
2/3 cup chopped reduced-fat ham (about 2 ounces)
1/3 cup (about 1 1/2 ounces) shredded reduced-fat extra-sharp cheddar cheese
2 tablespoons chopped fresh chives
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
6 large eggs

Preheat oven to 350°.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 2 minutes or until crisp-tender. Add ham; sauté 3 minutes. Remove from heat; cool 5 minutes. Combine remaining ingredients in a large bowl; stir with a whisk. Add ham mixture, stirring with a whisk. Spoon mixture into 24 miniature muffin cups coated with cooking spray. Bake at 350° for 20 minutes or until set.


--Adapted from Cooking Light magazine

Espresso Brownie Cake

Beware. This is dense and rich, so a little goes a long way. The brownie part is very coffee, while the buttercream is sweet. The two go together very well.


3/4 cup (3/8 lb.) butter, cut into chunks
3 ounces unsweetened chocolate
3/4 cup granulated sugar
1/4 cup instant espresso powder or instant coffee
2 large eggs
1 teaspoon vanilla
1/2 cup all-purpose flour
1 1/4 cups powdered sugar
2 to 3 tablespoons coffee-flavored liqueur, such as Kahlúa
1/3 cup semisweet chocolate chips (about 1 1/2 oz.)


1. In a 2- to 3-quart pan, combine 1/2 cup butter and the unsweetened chocolate. Stir often over low heat until melted and smooth. Remove from heat and beat in granulated sugar, 3 tablespoons espresso powder, the eggs, and vanilla until well blended. Stir in flour just until incorporated.

2. Pour batter into a lightly buttered 8- or 9-inch cake pan with removable rim. Bake in a 350° regular or convection oven until center springs back when gently pressed, 20 to 25 minutes. Let cool completely in pan on a rack, about 1 hour.

3. In a bowl, combine remaining 1/4 cup butter and 1 tablespoon espresso powder with the powdered sugar and 2 tablespoons liqueur. With an electric mixer on medium speed, beat mixture until smooth and fluffy, adding up to 1 more tablespoon liqueur if necessary to make a smooth, spreadable mixture. Spread evenly over the top of the cool brownie cake.

4. Place chocolate chips in a 1-quart unpleated zip-lock plastic bag. Heat in a microwave oven at full power (100%) at 15-second intervals, squeezing chocolate between intervals, until melted and smooth, about 1 1/4 minutes total. Squeeze chocolate to one corner of the bag, then cut off about 1/4 inch of that corner. Pipe chocolate decoratively over buttercream. Chill until chocolate is firm, at least 30 minutes.

5. Just before serving, remove pan rim. Cut brownie cake into wedges and set on plates.



--Adapted from Sunset magazine (off the Cooking Light website)

Asparagus-Turkey Wraps with Roasted Red Pepper Aioli

The red pepper aioli makes a great base for pimento cheese.


24 asparagus spears
1 red bell pepper
1 1/2 teaspoons honey
1 teaspoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon ground red pepper
1/4 cup light mayonnaise
4 (8-inch) flour tortillas
4 romaine lettuce leaves
8 (1-ounce) slices cooked turkey breast
2 cups alfalfa sprouts


Preheat broiler.

Snap off the tough ends of asparagus. Steam asparagus, covered, 2 minutes or until crisp-tender.

Cut bell pepper in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes; peel. Place the bell pepper, honey, juice, salt, and ground red pepper in a blender; process until smooth. Combine bell pepper mixture and mayonnaise in a small bowl.

Warm the tortillas according to the package directions. Spread 1 tablespoon of the mayonnaise mixture evenly over each tortilla. Layer each tortilla with 1 romaine leaf, 2 turkey slices, 1/2 cup sprouts, and 6 asparagus spears; roll up. Serve with remaining mayonnaise mixture.


--Adapted from Cooking Light magazine

Penne with Asparagus, Spinach, and Bacon

8 ounces uncooked penne pasta
2 bacon slices
2 1/2 cups (1-inch) slices asparagus (about 1 pound)
1 1/2 cups fat-free, less-sodium chicken broth
4 cups bagged baby spinach leaves
1/2 cup (2 ounces) preshredded Parmesan cheese, divided
1/4 teaspoon black pepper


Cook pasta according to the package directions, omitting salt and fat. Drain; keep warm.Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add asparagus and broth to pan; bring to a boil. Reduce heat, and simmer 5 minutes or until asparagus is crisp-tender. Add pasta, spinach, 1/4 cup cheese, and pepper to pan; toss well. Sprinkle with remaining 1/4 cup cheese and bacon.


--Adapted from Cooking Light magazine

Hot Roast Beef Party Sandwiches

1/2 cup finely chopped walnuts
2 (9.25-oz.) packages dinner rolls
2/3 cup hot pepper jelly (or other fruit preserves)
1/2 cup mustard-mayonnaise blend
3/4 pound thinly sliced deli roast beef, chopped
1/2 pound thinly sliced Havarti cheese
Salt and pepper to taste (optional)


1. Heat walnuts in a small nonstick skillet over medium-low heat, stirring occasionally, 5 to 6 minutes or until lightly toasted.

2. Remove rolls from packages. (Do not separate rolls.) Cut rolls in half horizontally, creating 1 top and 1 bottom per package. Spread pepper jelly on cut sides of top of rolls; sprinkle with walnuts. Spread mustard-mayonnaise blend on cut sides of bottom of rolls; top with beef and cheese. Sprinkle with salt and pepper to taste, if desired. Cover with top halves of rolls, preserves sides down, and wrap in aluminum foil.

3. Bake at 325° for 20 to 25 minutes or until cheese is melted. Slice into individual sandwiches.

Note: To make ahead, prepare recipe as directed through Step 2, and freeze up to 1 month. Thaw overnight in refrigerator, and bake as directed in Step 3.




--Adapted from Southern Living magazine

Marmalade Sours

6 tablespoons orange marmalade
1 cup plus 2 tbsp. bourbon or rye whiskey
3 tablespoons lemon juice
Ice


In a pitcher or 2-pint measuring cup, dissolve orange marmalade in 3/4 cup hot water. Stir in bourbon and lemon juice. Fill six 8- to 12-oz. glasses with ice and pour 1/3 to 1/2 cup cocktail mixture into each glass, making sure each serving gets some of the orange peel that settles at the bottom of the mixture. Serve marmalade sours immediately.



--Adapted from Cooking Light magazine

Chicken with Sun-Dried Tomato Sauce

1 (8-ounce) jar oil-packed sun-dried tomato halves
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 cup fat-free, less-sodium chicken broth
1 teaspoon dried oregano
1/2 teaspoon balsamic vinegar


Drain sun-dried tomatoes in a sieve over a bowl, reserving oil. Set aside 1 1/2 tablespoons reserved oil to cook chicken. Finely chop 1/4 cup tomatoes; set aside for sauce. Place remaining oil and tomatoes in sun-dried tomato jar; reserve for another use.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.

Heat 1 1/2 tablespoons reserved oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.

Add chopped sun-dried tomatoes, 1/8 teaspoon salt, broth, oregano, and vinegar; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 3 minutes). Serve sauce over chicken.



--Adapted from Cooking Light magazine

Glazed Matchstick Carrots

The easiest way to julienne the carrots is to buy the pre-cut carrot "chips," and then stack and slice.


2 tablespoons unsalted butter
1/4 cup firmly packed brown sugar
4 cups (2-inch) julienne-cut carrot
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped fresh parsley


Melt margarine in a large nonstick skillet over medium heat; add sugar, stirring until melted.

Add carrots, salt, and pepper and cook 10 minutes, or until carrots are crisp-tender, stirring occasionally. Remove from heat. Stir in parsley.

Sweet, Spicy, and Smokey Pork Chops

1 tablespoon light brown sugar
1 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon chipotle powder
3/4 teaspoon garlic powder
3/4 teaspoon ground cumin
1/4 teaspoon dry mustard
1/8 teaspoon ground 5-spice
4 (6-ounce) bone-in center-cut loin pork chops, trimmed (about 1/2 inch thick)
Cooking spray


Combine first 9 ingredients; rub over both sides of pork. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add pork; cook for 2 minutes on each side. Reduce heat to medium, and cook for 8 minutes or until done, turning occasionally. Remove from pan; let stand 5 minutes.


--Adapted from Cooking Light magazine

Mustard and Herb Crusted Tilapia

1 1/2 (1-ounce) slices sourdough bread, torn
2 (6-ounce) tilapia fillets
Cooking spray
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme (or tarragon)
1/4 teaspoon paprika
2 lemon wedges


Preheat oven to 450°.

Place bread in a food processor; pulse until crumbly. Place the tilapia fillets, flat side down, on a jelly roll pan coated with cooking spray. Combine mustard and thyme; spread over top of fish. Sprinkle fish with breadcrumbs and paprika; lightly coat with cooking spray.

Bake at 450° for 8-10 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges.


--Adapted from Cooking Light magazine

Grape Jelly Meatballs

These are a traditional Southern staple.




1 jar (12 oz) Heinz chile sauce
1 jar (12 oz) grape jelly
1 tablespoon Worcestershire sauce
1 bag frozen meatballs


Combine chile sauce and grape jelly in a crockpot. Allow the insert to warm, so that the chile sauce and jelly can melt together. Add Worcestershire sauce and meatballs, stir to coat.

Cover, and cook on high 4 hours. Move to warm until ready to serve.

Marmalade Meatballs

2 pounds fully cooked frozen meatballs
1 bottle (16-ounce) catalina salad dressing
1 cup orange marmalade
3 tablespoons Worcestershire sauce
1/2 teaspoon red pepper flakes


Place frozen meatballs in the insert of a slow cooker. In a bowl, stir to combine the remaining ingredients. Pour over meatballs and stir to coat. Cook on high setting for 2 to 3 hours.



--Adapted from Sandra Lee

Brandied Shrimp

2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
3 garlic cloves, finely minced
1 pound medium shrimp, peeled and deveined
2 teaspoons Worcestershire sauce
1/8 teaspoon hot sauce (recommended: Tabasco)
Salt and fresh black pepper
1/3 cup ketchup
1 tablespoon chopped fresh oregano leaves
2 tablespoons brandy
2 tablespoons chopped flat-leaf parsley


Melt the butter with the olive oil in a large skillet over medium heat. Add the garlic and cook until it is fragrant, about 1 to 2 minutes, stirring often. Stir in the shrimp, Worcestershire sauce, hot sauce, salt and pepper and let the mixture simmer until the shrimp are partially cooked through and beginning to curl, about 2 minutes. Stir in the ketchup and the oregano and simmer until the shrimp are opaque and just cooked through, 2 more minutes. Add the brandy and parsley, stir to combine, remove from the heat and serve.



--Adapted from Ingrid Hoffman

Spaghettini with Oil and Garlic

6 quarts water
2 3/4 teaspoons salt, divided
1 pound uncooked spaghettini
3 tablespoons extravirgin olive oil
8 garlic cloves, sliced
1/2 cup chopped fresh flat-leaf parsley
1/2 teaspoon crushed red pepper
1 cup (4 ounces) grated Parmigiano-Reggiano cheese


Bring 6 quarts water and 2 teaspoons salt to a boil in a large stockpot. Stir in pasta; partially cover, and return to a boil, stirring frequently. Cook 6 minutes or until pasta is almost al dente, stirring occasionally. Drain pasta in a colander over a bowl, reserving 1 cup cooking water.

While pasta cooks, heat oil in a large nonstick skillet over medium heat. Add garlic; cook 2 minutes or until fragrant or beginning to turn golden, stirring constantly. Remove from heat; stir in remaining 3/4 teaspoon salt, reserved 1 cup cooking water, parsley, and pepper.Add pasta to pan, stirring well to coat. Return pan to medium heat; cook 1 minute or until pasta is al dente, tossing to coat. Place 1 cup pasta mixture in each of 8 bowls; sprinkle each serving with 2 tablespoons cheese. Serve immediately.


--Adapted from Cooking Light magazine

Ancho Chile Pork Chops with Pepper Jelly Glaze

This glaze is also very good on steamed broccoli.


2 teaspoons ancho chile powder
1/2 teaspoon salt
1/4 teaspoon dried thyme
4 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)
Cooking spray
1/4 cup fat-free, less-sodium beef broth
2 tablespoons hot pepper jelly


Combine first 3 ingredients in a small bowl, stirring well. Rub spice mixture evenly over pork. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add pork to pan, and cook 3 minutes on each side or until desired degree of doneness. Remove from pan, and keep warm.

Add broth to pan, and cook for 30 seconds, scraping pan to loosen browned bits. Increase heat to medium-high. Add preserves to pan; cook 1 minute or until slightly thick, stirring constantly with a whisk. Brush pork with glaze.


--Adapted from Cooking Light magazine

Spaghetti with Asparagus, Smoked Mozzarella, and Proscuitto

This dish has a very impressive presentation. It also has the benefit in cooking in the time it takes to bring the pasta water to a boil. Everything combines to make really great dish.


2 pounds asparagus, trimmed
3/4 pound spaghetti
4 tablespoons olive oil
4 garlic cloves, minced
Salt and freshly ground black pepper
6 ounces thinly sliced prosciutto, cut crosswise into strips
6 ounces smoked mozzarella cheese, diced (about 1 cup)
6 tablespoons thinly sliced fresh basil leaves

Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes. With a spider or slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, strain, cut asparagus into 1-inch pieces, and set aside.

Return the water in the pot to a boil, adding additional water, if necessary. Add the pasta and cook until al dente, tender but still firm to the bite, about 8 minutes. Drain the pasta, reserving 1 cup of the cooking liquid. Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds. Add asparagus to the skillet. Season with salt and pepper, to taste.

Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat. Add the prosciutto, mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve.



-- Adapted from Giada De Laurentiis

Poppyseed Noodles

1 pound extra-wide egg noodles
4 tablespoons butter
1 tablespoon poppy seeds
2 tablespoons freshly chopped chives
Salt and freshly ground black pepper


Cook and drain egg noodles according to package instructions. Melt the butter in a large skillet over medium-high heat. Toss the cooked egg noodles, poppy seeds, chives, salt and pepper in the butter. Serve immediately.


--Adapted from Paula Deen

Chicken Cutlets with Maple-Mustard Dill Sauce

4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
2 tablespoons chopped green onion
6 tablespoons maple syrup
1/4 cup Dijon mustard
1 tablespoon water
1 teaspoon chopped fresh dill
1 teaspoon grated orange rind


Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes or each side or until done. Remove chicken from pan.

Reduce heat to medium. Add onion, syrup and remaining ingredients; cook 1 minute or until thoroughly heated, stirring frequently. Serve sauce with chicken.


--Adapted from Cooking Light magazine

Pasta e Fagioli

1 tablespoon olive oil
6 ounces hot turkey Italian sausage
1 1/2 tablespoons bottled minced garlic
1 cup water
1 (16-ounce) can fat-free, less-sodium chicken broth
1 (8-ounce) can no-salt-added tomato sauce
1 cup uncooked small seashell pasta (about 4 ounces)
1/2 cup grated Romano cheese, divided
1 1/2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon white pepper
2 (15-ounce) cans cannellini beans or other white beans, drained
Minced fresh parsley (optional)
Crushed red pepper (optional)


Heat the oil in a large saucepan over medium-high heat. Add sausage and garlic; sauté 2 minutes or until browned, stir-ring to crumble. Add water, broth, and tomato sauce; bring to a boil. Stir in pasta, 1/4 cup cheese, oregano, salt, pepper, and beans; bring to a boil. Cover, reduce heat, and simmer for 8 minutes or until pasta is done. Let stand 5 minutes; sprinkle with 1/4 cup cheese. Garnish each serving with parsley and red pepper, if desired.


--Adapted from Cooking Light magazine

Pan-Fried Sole with Cucumber-Tomato Relish

This recipe originally called for balsamic vinegar. Unfortunately, it gave the salsa a brown dingy appearance. I changed the acid to lemon juice, since it already called for lemon rind. If you prefer a sweet flavor, you might prefer the balsamic vinegar.



2 cups quartered cherry tomatoes
3/4 cup finely chopped cucumber
1/3 cup finely chopped yellow bell pepper
3 tablespoons chopped fresh basil
2 tablespoons capers
1 1/2 tablespoons finely chopped shallots
1 tablespoon lemon juice
2 teaspoons grated lemon rind
1 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 tablespoon olive oil
4 (6-ounce) sole (or flounder) fillets, skinned


Combine first 8 ingredients in a bowl; stir in 1/2 teaspoon salt and 1/8 teaspoon black pepper.

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fish with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Add fish to pan; cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork. Serve with salsa.


--Adapted from Cooking Light magazine

Garlic Fries

This made Cooking Light's Best Recipe collection, and it's easy to see why. Wow, these things are incredible. Easily the best oven fries I've ever had. Just a note though, make sure and use some nonstick aluminum foil when you bake them, because these things stick like glue to regular foil. Even with cooking spray, I was burning my fingers trying to peel them off. The finished product made up for the hassle though.

3 pounds peeled baking potatoes, cut into 1/4-inch-thick strips
4 teaspoons vegetable oil
3/4 teaspoon salt
Cooking spray
2 tablespoons butter
4 garlic cloves, minced (about 3 teaspoons)
2 tablespoons finely chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese


Preheat oven to 400°.

Combine first 3 ingredients in a large zip-top plastic bag, tossing to coat.

Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.

Place butter and garlic in a large nonstick skillet; cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley, and cheese to pan; toss to coat. Serve immediately.


--Adapted from Cooking Light magazine

Chicken Cordon Bleu

Go easy on the oregano, unless you like the flavor. It can be overpowering.

1/4 cup fat-free, less-sodium chicken broth
5 teaspoons butter, melted
1 large garlic clove, minced
1/2 cup dry breadcrumbs
1 tablespoon grated fresh Parmigiano-Reggiano cheese
1 teaspoon paprika
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
4 thin slices prosciutto (about 2 ounces)
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
Cooking spray


Preheat oven to 350°.

Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of prosciutto and 1 tablespoon mozzarella. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray.

Bake at 350° for 28 minutes or until juices run clear and tops are golden.



--Adapted from Cooking Light magazine

Mocha Pudding Cakes

1/4 cup unsalted butter, melted and cooled slightly
1 cup granulated sugar
3 large eggs, separated, at room temperature
1/3 cup Dutch process cocoa powder
2 tablespoons unbleached all-purpose flour
1/4 plus 1/8 teaspoons table salt
1 1/4 cups strong brewed coffee, at room temperature
1/3 cup whole milk, at room temperature
1 teaspoon pure vanilla extract
Lightly sweetened whipped cream (for serving)


Position rack in the center of the oven, and heat to 350. Butter eight 6 oz. ramekins and arrange them in a baking dish or roasting pan.

In a large bowl, whisk the melted butter with 2/3 cup of the sugar and the egg yolks until smooth and light, about 1 minute. Add the cocoa, flour, and salt and pour in just enough of the coffee to whisk the flour smoothly into the egg yolk mixture. Then whisk the remaining coffee, along with the milk and vanilla, until smooth. The mixture will be very fluid.

Put the egg whites in a large bowl. Beat with an electric mixer on medium speed until soft peaks form. Reduce the speed on the mixer, and slowly sprinkle in the remaining 1/3 cup sugar. Scrape the sides of the bowl, and beat until the whites hold medium firm peaks.

Scrape 1/3 of the egg whites onto the egg yolk mixture, and whisk to combine. Gently fold in the remaining batter. The batter will be thin.

Portion the mixture evenly among the ramekins. The cakes will not rise much, so it is possible to fill to close to the top. Pull out the oven rack, and place the baking dish full of ramekins on the rack. Pour warm water into the dish to reach halfway up the sides of the ramekins. Bake until the tops of the cakes are slightly puffed and, when touched with a finger, they feel spongy and bounce back a bit, but hold a slight indentation - 25 to 30 minutes.

Using tongs, carefully transfer the ramekins to a rack. Let cool at room temperature, and then refrigerate for at least 2 hours or up to 24 hours.

Serve with whipped cream.



--Adapted from fine Cooking - Chocolate magazine

20-Minute Peking Duck

This is a fast version of a classic. It's great. Everything assembles separately, so there is no rush. Just chop, then cook the duck. It's fun to cook and fun to eat.


2 teaspoons dark sesame oil
2 (8-ounce) packages boneless duck breast halves, thawed and skinned
1/3 cup hoisin sauce
1/2 teaspoon grated orange rind
2 tablespoons orange juice
2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
4 (6-inch) flour tortillas
1/2 cucumber, peeled, halved lengthwise, seeded, and cut lengthwise into 8 strips
2 green onion tops, cut into thin strips
2 teaspoons sesame seeds


Heat oil in a large nonstick skillet over medium-high heat. Add duck to pan; cook 2 minutes on each side. Reduce heat to medium; cover and cook an additional 3 minutes on each side or until done. Cut duck diagonally across grain into thin slices.

Combine hoisin, orange rind, orange juice, and Sriracha. Heat tortillas according to package directions. Spread about 2 tablespoons hoisin mixture down center of each tortilla. Top each tortilla with 1/4 of duck, 2 cucumber strips, 1/4 of onions, and 1/2 teaspoon sesame seeds; roll up.


--Adapted from Cooking Light magazine

Green Salad Scented with Sesame Oil

8 cups salad greens
4 cups mâche
2 cups thinly sliced Belgian endive (about 2 heads)
1 cup orange sections
1 cup thinly sliced radishes
1/4 cup thinly sliced green onions
2 tablespoons white wine vinegar
2 tablespoons fresh orange juice
1 tablespoon light-colored sesame oil
1/4 teaspoon salt
1/8 teaspoon black pepper



Combine first 6 ingredients in a large bowl. Combine vinegar, juice, oil, salt, and pepper in a small bowl; stir with a whisk. Pour over salad, tossing gently to coat. Serve immediately.


--Adapted from Cooking Light magazine

Rice and Pigeon Peas

This recipe calls for pigeon peas. I just used canned kidney beans.


2 cups water
1 1/2 cups uncooked long-grain parboiled rice (such as Uncle Ben's)
1 teaspoon olive oil
1/2 teaspoon salt
1 tablespoon olive oil
1 cup chopped onion
1/4 cup chopped Canadian bacon (about 3 ounces)
2 garlic cloves, minced
2 tablespoons finely chopped green onions
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 (15-ounce) can green pigeon peas, drained
2 tablespoons chopped fresh flat-leaf parsley
Green onions (optional)


Bring water to a boil in a medium saucepan. Add rice, 1 teaspoon oil, and salt; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add onion, bacon, and garlic; cook 10 minutes or until lightly browned, stirring occasionally. Stir in rice, chopped green onions, cumin, pepper, and peas; cook 8 minutes or until thoroughly heated. Stir in parsley. Garnish with green onions, if desired.



--Adapted from Cooking Light magazine

Caribbean Grilled Snapper with Caper Sauce

Marinade:
1/4 cup fresh lime juice
1 teaspoon salt
1 teaspoon fresh or 1/4 teaspoon dried thyme
1 teaspoon black pepper
3 garlic cloves, chopped
1 to 2 Scotch bonnet or habanero peppers, minced
4 (6-ounce) red snapper or other firm white fish fillets

Caper sauce:
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon water
2 tablespoons extra-virgin olive oil
1 tablespoon capers
1 tablespoon red wine vinegar
1 1/2 teaspoons minced Scotch bonnet or habanero pepper
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, chopped
1 large shallot, chopped
Cooking spray


To prepare marinade, place first 6 ingredients in a blender; process until smooth. Combine marinade and fish in a large zip-top plastic bag; seal. Marinate in refrigerator 2 to 4 hours, turning bag occasionally.

Prepare grill.

To prepare caper sauce, place cilantro and next 10 ingredients (cilantro through shallot) in a blender or food processor; process until smooth.

Remove fish from marinade, discard marinade. Place fish on grill rack coated with cooking spray; grill 3 minutes on each side or until fish flakes easily when tested with a fork. Serve with caper sauce.

Chicken and Broccoli Casserole (or Warm Chicken Salad)

The base recipe of this casserole is good. However, in my opinion, it needs something more. It needs more substance. When I make it again, I'm going to use either egg noodles, or make a crust for the top from buttered saltines. Or maybe both.

*Upon further experimentation, this recipe is best treated as a warm chicken salad. What was a weakness as an entree is a strength as a salad. Spread it on crackers, or croissants with a little Dijon mustard, and you have yourself a much better dish. Serve it as a dip at a party, and I don't think you'll be disappointed (but forget it as a main dish).

3 quarts water
1 (12-ounce) package broccoli florets
4 (6-ounce) skinless, boneless chicken breast halves
1 (12-ounce) can evaporated fat-free milk
1/4 cup all-purpose flour (about 1 ounce)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash of nutmeg
1 cup fat-free mayonnaise
1/2 cup fat-free sour cream
1/4 cup dry sherry
1 teaspoon Worcestershire sauce
1 (10.75-ounce) can condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
1 cup (4 ounces) grated fresh Parmesan cheese, divided
Cooking spray
Preheat oven to 400°.

Bring water to a boil in a large Dutch oven over medium-high heat. Add broccoli, and cook 5 minutes or until crisp-tender. Transfer broccoli to a large bowl with a slotted spoon. Add chicken to boiling water; reduce heat, and simmer 15 minutes or until done. Transfer chicken to a cutting board; cool slightly. Cut chicken into bite-sized pieces, and add chicken to bowl with broccoli.

Combine evaporated milk, flour, salt, pepper, and nutmeg in a saucepan, stirring with a whisk until smooth. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat. Add mayonnaise, next 4 ingredients (through soup), and 1/2 cup cheese, stirring until well combined. Add mayonnaise mixture to broccoli mixture; stir gently until combined.

Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 400° for 50 minutes or until mixture bubbles at the edges and cheese begins to brown. Remove from oven; let cool on a wire rack 5 minutes.


--Adapted from Cooking Light magazine

Cajun Sausage and Rice Skillet

2 teaspoons vegetable oil
1 cup presliced mushrooms
1/2 cup chopped green onion
1 tablespoon salt-free Cajun seasoning
8 ounces andouille sausage, sliced
2 (3 1/2-ounce) bags boil-in-bag long-grain rice
4 cups fat-free, less-sodium chicken broth
1 (15-ounce) can kidney beans, drained
1/2 teaspoon salt


Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, green onion, Cajun seasoning, and sausage; sauté 5 minutes. Remove rice from bags; add to pan. Stir in broth and beans. Bring mixture to a boil; cover, reduce heat, and simmer 10 minutes or until rice is tender. Stir in salt.


--Adapted from Cooking Light magazine

Black Bean Burgers with Spicy Cucumber Relish

Relish:
2/3 cup finely chopped peeled cucumber
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1 tablespoon fresh lime juice
1 tablespoon honey
1 teaspoon finely chopped dill
1/8 teaspoon salt
Dash of ground red pepper

Burgers:
1 (15-ounce) can black beans, rinsed and drained
1/2 cup dry breadcrumbs
1/4 cup minced green onion
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon black pepper
1 large egg
Cooking spray
1/4 cup light mayonnaise
4 (1 1/2-ounce) hamburger buns
Dill sprigs (optional)


To prepare relish, combine first 8 ingredients in a medium bowl. Cover and chill 2 hours.

To prepare burgers, place beans in a large bowl; partially mash with a fork. Stir in breadcrumbs and next 5 ingredients (breadcrumbs through egg). Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.

Prepare grill.

Place patties on grill rack coated with cooking spray; grill 5 minutes on each side or until thoroughly heated. Spread 1 tablespoon mayonnaise on the bottom half of each bun; top each with a patty, 1/4 cup relish, and top half of bun. Garnish with dill sprigs, if desired.


--Adapted from Cooking Light magazine

Sea Bass with Crunchy Garlic Bread Crumbs

5-ounce sourdough bread or other leftover bread
1/2 stick unsalted butter
4 (6-ounce) sea bass fillets
Salt and freshly ground black pepper
1 lemon, zested and juiced
Few sprigs thyme, leaves removed
3 cloves garlic, smashed
1 cup fresh parsley leaves (or 1/4 cup dried)
Preheat oven to 350 degrees F.

Pulse the bread in a food processor to get slightly coarse bread crumbs.

Coat a casserole dish just large enough to hold the fillets with cooking spray. Place the fillets in the dish and season with salt, pepper, lemon zest and juice, and thyme leaves.

Melt the remaining 1/2 stick of butter in a large skillet with the smashed garlic. As soon as the butter starts to bubble, turn off the heat and let the garlic infuse the warm butter.

Remove the garlic chunks from the butter. Add the bread crumbs and lightly toss until all the butter has been absorbed. Turn the heat off, stir in the parsley and season, to taste, with salt and pepper.

Spread a layer of bread crumb mixture over the top of each fillet and bake for 12 to 15 minutes until bread crumbs are golden brown and fish is cooked through.

--Adapted from Dave Lieberman

Smoked Salmon Layer Dip

1 pkg. (8 oz.) cream cheese, softened
1 pkg. (4 oz.) smoked salmon, chopped
1/2 cup sour cream
1/4 cup chopped green onions
1 Tbsp. dill
Tabasco sauce (optional)

Mix cream cheese, sour cream, dill, and Tabasco sauce. Spoon cream cheese mixture onto bottom of 9-inch pie plate. Top with a layer of smoked salmon, and a layer of green onions.




--Adapted from Kraft Food and Family

Baked Crab Rangoons

4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
1/4 cup Mayonnaise
1 can (6 oz.) white crabmeat, drained, flaked
2 green onions, thinly sliced
won ton wrappers
water
cooking spray



Preheat oven to 350°F.

Mix cream cheese, mayo, crabmeat and onions. Spoon 1 teaspoon crab mixture into the center of each wonton wrapper. Wet the edges of the wonton wrapper with water, fold over, and press to seal. DO NOT OVERFILL.

Spray a foil lined baking sheet with cooking spray. Place the wontons, making sure the edges do not touch. Spray lightly with cooking spray.

Bake 6 minutes; flip and bake 6 minutes more. Be careful, the filling will be hot.





--Adapted from Kraft Food and Family

Southwestern Risotto with Corn and Roasted Red Pepper

Another for the risotto file. I used fresh red bell pepper and frozen corn, mixed them both together and roasted in the over for 15 minutes while the risotto cooked. The crisp pepper was a better choice than the bottled.


1 3/4 cups water
2 (14 1/2-ounce) cans vegetable broth
2 teaspoons olive oil
1 cup uncooked Arborio or other short-grain rice
1 teaspoon ground cumin
1 teaspoon ground coriander (optional)
4 garlic cloves, minced
1 cup thinly sliced green onions
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers
1/4 to 1/2 teaspoon hot sauce
2 cups frozen whole-kernel corn
3/4 cup chopped bottled roasted red bell peppers


Combine water and broth in a medium saucepan; bring to a simmer (do not boil). Keep broth mixture warm over low heat.

Heat oil in a large saucepan over medium-high heat. Add rice, cumin, coriander (if desired), and garlic; sauté 1 minute. Stir in 1/2 cup broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of liquid is absorbed before adding the next (about 20 minutes total). Stir in the onions, cheese, hot sauce, corn, and bell peppers; cook 3 minutes or until thoroughly heated.

Pollo con Mojo de Ajo (Chicken with Garlic Sauce)

This may replace the venerable Chicken Piccata as my go-to pantry meal. With nothing more than a few very simple ingredients, you get a great meal - with a sauce that goes well with any vegetables from the freezer. Throw in some refried beans, and you have yourself a meal.


4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon canola oil
1 tablespoon butter
4 garlic cloves, thinly sliced
3/4 cup fat-free, less-sodium chicken broth
2 teaspoons fresh lime juice
1 tablespoon cornstarch
1 tablespoon minced fresh cilantro
4 lime wedges


Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.

Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.

Melt butter in pan over medium-low heat. Add garlic; cook 1 minute (do not brown). Add broth; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 5 minutes). Stir in cornstarch. Remove from heat; stir in lime juice. Serve sauce over chicken; sprinkle with cilantro. Serve with lime wedges.


--Adapted from Cooking Light magazine

Cheesy Bacon Crisps

So this isn't a complicated recipe, but it goes great alongside soup or some other light meal.

2 strips bacon
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. dried chives
1/4 cup shredded cheddar cheese
1 can refrigerated biscuits


Peheat oven to 375.


Microwave bacon, covered in paper towels, 2 minutes or until very crispy. Crumble. Mix bacon, cheese, and spices.

Using your palms, or rolling pin, flatten the biscuits to 1/4 inch thick rounds. Top each round with bacon mixture.

Bake for 10-12 minutes until golden and crispy.

Beef Stroganoff

This is a twist on the traditional favorite. Since it cooks in the crockpot, it's very easy.


1 pound top round steak (1 inch thick), trimmed
1 (8-ounce) package sliced mushrooms (about 2 cups)

2 tablespoons chopped fresh parsley
2 tablespoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon dried dill
1/2 teaspoon black pepper
3 garlic cloves, minced
1/3 cup all-purpose flour
1 cup beef broth

1 (8-ounce) container low-fat sour cream
1/4 cup sliced green onions
2 cups hot cooked medium egg noodles (about 4 ounces uncooked)


Cut steak diagonally across grain into 1/4-inch-thick slices. Add parsleys through broth to slow cooker; whisk until smooth.

Add steak and mushrooms. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 3 to 4 hours or until steak is tender (if you like the beef completely broken down, cook 7-8 hours).

Turn slow cooker off; remove lid. Let stroganoff stand 10 minutes. Stir in sour cream and green onions. Serve stroganoff over noodles.


--Adapted from Cooking Light magazine

Black Bean Quesadillas with Corn Salsa

I usually make quesadillas on a pizza stone or on the foreman. I included these directions because it seemed a very efficient way to make multiple ones. Mix any leftover filling and topping together for a great dip with chips.


Quesadillas:
1 tablespoon olive oil
1 1/2 teaspoons bottled minced garlic
1 can diced tomatoes, well drained
1/2 cup chopped fresh cilantro
1 (15-ounce) can black beans, drained and rinsed
4 (8-inch) flour tortillas
Cooking spray
3/4 cup (3 ounces) preshredded Mexican blend cheese

Salsa:
1 cup frozen whole-kernel corn
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon bottled minced garlic
1 red bell pepper, chopped



To prepare the quesadillas, preheat the broiler.

Heat olive oil in a large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomatoes, 1/2 cup cilantro, and beans; cook 5 minutes or until liquid evaporates, stirring occasionally. Place tortillas on a baking sheet coated with cooking spray. Top each tortilla with 1/2 cup bean mixture and 3 tablespoons cheese; fold in half. Lightly coat tops with cooking spray. Broil 3 minutes or until cheese melts and tortillas begin to brown. Cut each tortilla into 3 wedges.

To prepare salsa, combine corn and remaining ingredients in a small saucepan. Bring to a boil over high heat, and cook for 2 minutes, stirring frequently. Serve with quesadillas.


--Adapted from Cooking Light magazine

Chipotle Salsa with Pan Roasted Tomatillos

This is a fantastic salsa. It might be the best homemade salsa I've tried. This is also great as a sauce over grilled chicken or fish.


3 garlic cloves, peeled
4 medium tomatillos, husked, rinsed, and cut in half
2 canned chipotles in adobo
1/4 cup water
salt

Lay the garlic and tomatillos, cut side down, in a large nonstick skillet over medium-high heat. When the tomatillos are well browned (3 or 4 minutes), turn everything over and brown the other side. The tomatillos should be completely soft.

Scoop the garlic and tomatillos into a blender, along with the chiles and 1/4 cup water. Blend to a course puree.


Optional:
For a bit more heft, add a can of drained fire-roasted tomatoes to the blender. If needed (and if you like things spicy it will be), add another chipotle or two.



--Adapted from Rick Bayless' Everyday Mexican.

Braised Halibut with Bacon and Mushrooms

Very easy.


4 applewood-smoked bacon slices
1/3 cup prechopped onion
1 tablespoon chopped fresh thyme
8 ounces presliced mushrooms
2 teaspoons olive oil
4 (6-ounce) halibut fillets
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup dry white wine
2 tablespoons chopped fresh parsley


Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion, thyme, and mushrooms to drippings in pan; sauté for 3 minutes. Remove mushroom mixture from pan.

Heat oil in pan over medium heat. Sprinkle fish with salt and pepper. Add fish to pan, and cook for 2 minutes on each side or until browned. Return the mushroom mixture to pan. Stir in wine, and cook for 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle with crumbled bacon and parsley.

Serve over rice.




--Adapted from Cooking Light magazine

Beef Stew with Leeks and Beer

This has a sweet note that is unexpected in a beef stew. It's interesting.


1 tablespoon olive oil
1 1/2 pounds sirloin tips or round steak, cut into 1-inch cubes
4 cups thinly sliced leek (about 4 large)
3 1/2 cups quartered mushrooms (about 8 ounces)
2 cups (1/4-inch-thick) sliced carrot
1 tablespoon brown sugar
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (14 1/4-ounce) can fat-free beef broth
1 (12-ounce) bottle light beer
2 tablespoons cornstarch
2 tablespoons red wine vinegar


Heat oil in a large Dutch oven over medium-high heat. Add half of the beef; cook 5 minutes or until browned, turning occasionally. Remove from pan. Repeat procedure with remaining beef. Add leek and mushrooms to pan; sauté 3 minutes. Return beef to pan; stir in carrot and next 6 ingredients (carrot through beer). Bring to a boil; cover, reduce heat, and simmer 2 hours or until beef is tender.

Combine cornstarch and vinegar in a small bowl. Add cornstarch mixture to beef mixture; bring to a boil. Cook 3 minutes, stirring constantly.



--Adapted from Cooking Light magazine

Sweet and Sour Chicken

This is a very simple weeknight supper. Short of chopping a few veggies, there really isn't much work involved.




1 tablespoon olive oil
1 tablespoon bottled minced garlic
1 teaspoon bottled ground fresh ginger
1/4 teaspoon crushed red pepper
1 1/2 pounds skinless, boneless chicken breast, cut into 1/2-inch pieces
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped red bell pepper
1 (15 1/4-ounce) can pineapple chunks in juice, undrained
1/3 cup reduced-sodium soy sauce
2 tablespoons dry sherry
1 1/2 tablespoons cornstarch
2 teaspoons brown sugar
1/4 cup dry-roasted chopped cashews


Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, red pepper, and chicken to pan; sauté 5 minutes or until chicken is done. Remove chicken mixture from pan; set aside.

Add onion, celery, and bell pepper to pan, and sauté 4 minutes or until crisp-tender. Drain pineapple, reserving 1/2 cup juice. Add 1 cup pineapple chunks to pan; cook 30 seconds. Reserve remaining pineapple for another use. Combine the reserved 1/2 cup juice, soy sauce, sherry, cornstarch, and sugar in a bowl, stirring with a whisk until smooth.

Return chicken mixture to pan. Stir in juice mixture; bring to boil. Cook 1 minute. Sprinkle with cashews.




--Adapted from Cooking Light magazine

Porcini Risotto with Mascarpone

This is one of the better risotto recipes I have run across. For this dish, I substituted morel mushrooms for the porcini, and cream cheese for the mascarpone. I don;t think it really affected the flavor a great deal.


1 1/2 cups boiling water
1/2 cup dried porcini mushrooms (about 1/2 ounce)
1 (14-ounce) can less-sodium beef broth
1 tablespoon olive oil
1 cup uncooked Arborio rice or other short-grain rice
3/4 cup chopped shallots
2 garlic cloves, minced
1/2 cup dry white wine
1/4 cup (2 ounces) grated Parmigiano-Reggiano cheese
1/4 cup (1 ounce) mascarpone cheese
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper


Combine boiling water and mushrooms; let stand 10 minutes or until soft. Drain through a colander over a bowl. Reserve 1 1/4 cups soaking liquid, and chop mushrooms.

Bring soaking liquid and broth to a simmer in a small saucepan (do not boil). Keep broth mixture warm over low heat.

Heat a large saucepan over medium-high heat. Coat pan with oil. Add rice, shallots, and garlic; sauté 5 minutes. Add wine, and cook until liquid evaporates (about 2 minutes).

Add 1 cup broth mixture to rice mixture; cook over medium heat 5 minutes or until the liquid is nearly absorbed, stirring occasionally. Add remaining broth mixture, 1/2 cup at a time, stirring occasionally until each portion of broth mixture is absorbed before adding the next (about 25 minutes total). Add mushrooms, cheeses, thyme, salt, and pepper; stir gently just until the cheese melts. Serve warm.


--Adapted from Cooking Light magazine

Garlic Chive Knots

This isn't so much a recipe as a method. You don't have to use garlic and chives. You could use cinnamon and sugar, and make cinnamon rolls. Still, it is a great way to dress up a simple meal.


1 1/2 tablespoons butter or stick margarine
2 garlic cloves, minced
1/2 teaspoon garlic powder
1 (11-ounce) can refrigerated bread stick dough
2 tablespoons chopped fresh chives or green onions
2 tablespoons grated Parmesan cheese
Cooking spray


Preheat oven to 350°.

Melt butter in a small skillet over medium heat. Add minced garlic; sauté 30 seconds or until lightly browned. Remove from heat; stir in garlic powder. Unroll the bread stick dough onto a lightly floured surface; brush dough with garlic mixture. Sprinkle the dough with chives and cheese.

Roll the dough back up. Cut the dough into strips (the knife will crimp the ends together, or you can separate the strips, and shape each strip into a knot). Place the knots onto a baking sheet coated with cooking spray. Bake at 350° for 17 minutes or until lightly browned. Serve warm.


--Adapted from Cooking Light magazine

Vegetable Beef Soup

I included this recipe as mostly written. However, I made it with ground beef and half the required water. Then I simmered for 1.5 hours.

One of the best homemade soups. Top notch.



2 tablespoons vegetable oil (if using chuck roast)
2 1/2 to 3 pounds beef short ribs or 2 1/2 to 3 pounds boneless chuck roast*
4 quarts cold water
1 (28-ounce) can diced tomatoes, undrained
3 tablespoons dried parsley
2 tablespoons beef bouillon granules
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
1 tablespoon seasoned salt, plus extra for seasoning
1 tablespoon Worcestershire sauce
1 teaspoon celery seed
2 bay leaves
1 cup thinly sliced carrots, frozen
1 cup diced celery
1 cup sliced green beans, frozen
1 cup frozen black-eyed peas, frozen
1 cup frozen butter beans, frozen
1 cup corn kernels, frozen
1 cup diced potatoes
1/2 cup uncooked elbow macaroni


If using chuck roast, heat the oil in a large skillet over medium heat. Place the roast in the skillet and cook until browned on both sides, about 5 minutes per side. Remove the roast from the skillet and cut it into 1 1/2 to 2-inch cubes; discard the fat. Place the beef cubes in a large stockpot. (If using short ribs, you can put them right in the pot with no preparation).

If using ground beef, brown the beef; drain. Add 2 quarts water, instead of 4.

Add the water, tomatoes, dried parsley, beef bouillon, dried Italian seasoning, House Seasoning, seasoned salt, Worcestershire sauce, celery salt, garlic powder, black pepper and bay leaves. Bring to a boil over high heat. Cover the pot; reduce the heat so that the liquid simmers, and cook for 1 1/2 to 2 hours, or until the meat is very tender. If using short ribs, remove them from the pot and cut the meat from the bones, discard the bones and fat, and return the meat to the pot. Add the remaining vegetables and the macaroni and return the soup to a boil, stirring to distribute the ingredients.

Reduce the heat and simmer for 45 minutes. Just before serving, season with salt and pepper and add fresh chopped parsley.



--Adapted from Paula Deen

Creamy Feta-Spinach Dip

This is a very tasty, hearty dip. It works better with crostini or pita chips than tortilla chips.



1 (8-ounce) carton plain low-fat yogurt
3/4 cup (3 ounces) crumbled feta cheese
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
1/4 cup low-fat sour cream
1 garlic clove, crushed
1 1/2 cups finely chopped spinach
1 tablespoon minced fresh or 1 teaspoon dried dill
1/8 teaspoon black pepper



Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels, and let stand 5 minutes. Scrape into a bowl. Add the cream cheese, sour cream, and garlic, and stir until smooth, scraping sides of bowl once. Add feta crumbles. Stir in the spinach, minced dill, and pepper. Cover and chill. Garnish with fresh dill, if desired.


--Adapted from Cooking Light magazine

Spiced Amaretto Coffee

8 cups brewed dark roast coffee
1 cup sugar
2 teaspoons whole cloves (about 38)
4 (3-inch) cinnamon sticks
2/3 cup amaretto liqueur
Whipped cream
Orange rind strips


Heat coffee and next 3 ingredients in a saucepan over low heat 10 minutes. (Do not boil.) Stir in amaretto. Pour into mugs; serve with whipped cream and orange rind strips. Place a strip of orange rind on rim of each cup, if desired.


--Adapted from Cooking Light magazine

Linguine with Clams and Peas

Leave your knife in the drawer. You won't need it for this recipe. It's fast and easy.


1 (9-ounce) package fresh linguine
2 tablespoons olive oil
1 1/2 teaspoons bottled minced garlic
3 (6 1/2-ounce) cans chopped clams, undrained
1 cup chicken broth
1/4 cup dry white wine
1/4 teaspoon crushed red pepper
1 cup frozen green peas
1/2 cup (2 ounces) preshredded Parmesan cheese
2 tablespoons chopped fresh basil


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

Heat oil in a large nonstick skillet over medium-high heat. Add garlic to pan; sauté 1 minute. Drain clams, reserving clams and 1/2 cup juice. Add reserved clam juice, broth, wine, and pepper to pan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Add clams and peas to pan; cook 2 minutes or until thoroughly heated. Add pasta to pan; toss well.

Sprinkle with cheese and basil.



--Adapted from Cooking Light magazine

Bourbon Pork Tenderloin

A fair recipe. Nothing special in the flavor, but easy enough to prepare. It's a change from my traditional grilled pork tenderloin.

2 1/2 pounds pork tenderloins
3/4 cup soy sauce
1/2 cup bourbon
1/4 cup Worcestershire sauce
1/4 cup water
1/4 cup canola oil
4 garlic cloves, minced
3 tablespoons brown sugar
2 tablespoons ground black pepper
1/2 teaspoon ground ginger
1 teaspoon salt


Rinse tenderloins, and pat dry. Combine soy sauce and next 9 ingredients in a large zip-top plastic freezer bag or shallow dish; seal or cover, and chill at least 12 hours. Remove pork from marinade, discarding marinade. Sprinkle evenly with salt.

Preheat oven to 350. Bake tenderloins in ovenproof dish (lined with foil for easy clean-up) for 45 to 55 minutes, or until internal temp is 155. Remove from oven; rest for 10-15 minutes.


--Adapted from Cooking Light magazine

Sour Cream and Scallion Mashed Potatoes

My current favorite mashed potatoes.

10 large Idaho potatoes (7 pounds), peeled and quartered
5 garlic cloves, peeled
1 cup reduced-fat sour cream
1/2 cup milk
4 tablespoons unsalted butter, softened
7 scallions, white and light green parts, thinly sliced
salt
black pepper


Place the potatoes and garlic in a large pot and add enough water to cover. Bring to a boil and cook until tender, about 20 minutes. Drain the potatoes and garlic and return to the pot. Add the sour cream, milk, and butter and mash with a potato masher. Add scallions and stir gently to combine well. Season to taste with salt and pepper. Serve hot.

Maple Balsamic Glazed Pork Medallions

This is a good alternative to my usual grilled pork tenderloin. The sweet sauce is perfect over broccoli.



1/4 cup maple syrup
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1 (1-pound) pork tenderloin, trimmed
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


Combine syrup and vinegar in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 3 minutes), stirring occasionally. Remove from heat; stir in mustard.

Cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet.

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with salt and pepper. Add pork to pan; cook 3 minutes on each side. Add vinegar mixture; cook 1 minute or until desired degree of doneness, turning pork to coat.

Place 2 pork medallions on each of 4 plates; drizzle about 1 tablespoon syrup mixture over each serving.



--Adapted from Cooking Light magazine

Spanish Style Halibut

2 slices applewood-smoked bacon
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
4 (6-ounce) skinless halibut fillets
2 teaspoons bottled minced garlic
1 (6-ounce) package fresh baby spinach
1 tablespoon red wine vinegar


Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. Set aside.

Combine 1/2 teaspoon salt, smoked paprika, and 1/4 teaspoon black pepper in a small bowl. Sprinkle spice mixture evenly over fish. Add fish to drippings in pan, and cook for 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan, and keep warm.

Add 2 teaspoons garlic to pan, and cook for 1 minute, stirring frequently. Stir in bacon and vinegar. Add spinach to pan, and cook for 1 minute or until the spinach begins to wilt. Serve with fish.



--Adapted from Cooking Light magazine

Quick Coq Au Vin

This will become a standard recipe. It's great. Simple and tasty. This is the best tasting 30 minute recipe I've seen in a while.


1/4 cup all-purpose flour
1 teaspoon dried thyme
1/2 teaspoon celery seed
2 teaspoon salt, divided
6 (4-ounce) skinless, boneless chicken thighs
1 tablespoon olive oil
6 cups quartered cremini mushrooms
2 cups (1/4-inch-thick) slices carrot
1/3 cup (1/4-inch-thick) slices Canadian bacon
1 cup dry red wine
1 cup fat-free, less-sodium chicken broth
1 tablespoon tomato paste
1 teaspoon minced garlic


Combine flour, thyme, celery, and 1 teaspoon salt in a zip-top plastic bag; add chicken. Seal and shake to coat. Remove chicken from bag, shaking off excess flour.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 8 minutes or until browned, turning frequently. Remove chicken from pan.

Add mushrooms, carrot, and bacon to pan; sauté 2 minutes.

Stir in wine, broth, garlic, and tomato paste; cook 9 minutes.

Return chicken to pan; cook 8 minutes or until chicken is done.



--Adapted from Cooking Light magazine

Risotto Alle Vongole (Risotto with Clams)

l3 (6 oz.) cans chopped clams, drained liquid reserved
7 cups water, divided
3 tablespoons olive oil, divided
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons minced garlic
1 1/2 cups Arborio rice or other short-grain rice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Chopped fresh parsley (optional)


Bring 7 cups water to a simmer in a large saucepan (do not boil). Keep warm over low heat.

Put 2 tablespoons olive oil, parsley, and garlic in a large saucepan; cook over medium-high heat until garlic sizzles. Add the rice, and stir until coated; cook for 5 minutes, stirring constantly. Stir in reserved clam liquid; cook until the liquid is absorbed, stirring constantly. Add water, 1 cup at a time, stirring constantly until each portion of water is absorbed before adding the next. Continue until rice is tender. Season with salt and pepper. Add clams; cook 3 minutes or until thoroughly heated. Stir in 1 tablespoon olive oil, and sprinkle with parsley, if desired.

Serve immediately.

Sausage Apple Strudel

1 can (10 oz.) refrigerated pizza crust

2 Tbsp. plus 1 tsp. cinnamon sugar, divided

1 tart apple, such as Granny Smith or McIntosh, thinly sliced

5 frozen sausage links, chopped (or your favorite country sausage)

Spray 13x9 inch baking pan with cooking spray. Place pizza crust in pan; pat out dough to completely cover bottom of pan. Sprinkle with 2 Tbsp. of the cinnamon sugar.

Arrange apples in lengthwise row down center of dough; top with chopped links. Fold over long sides of dough to cover filling, slightly overlapping edges of dough in center. Pinch ends of dough together to seal. Sprinkle with remaining 1 tsp. cinnamon sugar.

Bake at 400°F for 15 minutes or until golden brown.

--Adapted from Kraft Food and Family

Grilled Red Snapper with Orzo Salad

This whole meal comes together in less than 10 minutes. Put the water on to boil, prep the dressing. Cook the pasta and fish at the same time. Mix together. Fix some asparagus beside the fish, or another quick vegetable and you have a meal in a flash.



1 1/2 cups uncooked orzo (rice-shaped pasta)
Cooking spray
4 (6-ounce) red snapper fillets
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 1/2 tablespoons minced shallots
1 tablespoon chopped dried parsley
2 tablespoons fresh lemon juice
2 tablespoons orange juice
1 teaspoon Dijon mustard
1/4 cup extravirgin olive oil


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

While the pasta cooks, heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle fish evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, shallots, parsley, lemon juice, orange juice, and mustard in a small bowl, stirring well. Slowly add olive oil, stirring constantly with a whisk. Drizzle the shallot mixture over pasta; toss well to coat.



--Adapted from Cooking Light magazine

Chicken Mushroom and Bacon Pot Pie

This is a fairly easy recipe. I listed the recipe as I made it, but instead of the flour and stock, it ought to be possible to just use as can of cream of chicken soup. Also, I made this in a rectangular baking dish, mainly because I don't have appropriate sized dished to do individual portions (as listed, the recipe is supposed to be two servings). Because of the shape of the dish, I used a can of crescent rolls. I imagine if you used round dishes, canned biscuits work equally well.


3 strips of bacon, cut into 1" slices
1 teaspoon garlic infused oil
2 cups mushrooms, sliced into 1/4-inch pieces (an 8 oz. container)
8 ounces chicken thigh fillets cut into 1-inch pieces
2 1/2 tablespoons all-purpose flour
1/2 teaspoon dried thyme
1 tablespoon butter
1 1/4 cups hot chicken stock
1 tablespoon of white wine
1 can of crescent rolls


Preheat the oven to 400 degrees. Fry the bacon strips in the oil until beginning to crisp, then add the sliced mushrooms and soften them in the pan with the bacon.

Turn the chicken strips in the flour and thyme (you could toss them in a freezer bag), and then melt the butter in the pan before adding the chicken and all the flour left in the bag. Stir around with the bacon and mushrooms until the chicken browns.

Pour in the hot stock and wine, stirring to form a sauce and let this bubble away for about 7 minutes.

Using a rolling pin, shape the crescent rolls into an appropriate shape for your dish. Add the chicken to the baking dish/dishes, and top with the dough.

Cook the pie for about 15-20 minutes.

--Adapted from Nigella Lawson

Garlicky Pasta with Fresh Tomatoes and Basil

3 tablespoons extravirgin olive oil
3 garlic cloves, minced
2 cups chopped plum tomatoes (about 1 pound), peeled and seeded
4 cups hot cooked rotini (about 8 ounces uncooked pasta)
1/3 cup chopped fresh basil
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper


Bring a pot of water to a boil. Cut a small X in the bottom of each tomato. Toss the tomatoes into the boiling water for 30 seconds, or until the skin splits - this will make peeling them a cinch. Add the pasta to the boiling water. While the pasta cooks, prepare the tomatoes.

Heat olive oil in a large Dutch oven over medium-high heat. Add minced garlic; sauté 30 seconds. Add chopped tomatoes; cook for 2 minutes or until thoroughly heated, stirring occasionally. Add pasta, basil, cheese, salt, and pepper, tossing gently to combine.



--Adapted from Cooking Light magazine

Sweet Potato Casserole

This dish is equally tasty as a side dish or as a dessert.


3 cups sweet potatoes (about 3 large)
1 cup sugar
1/2 cup butter, room temperature
2 eggs, beaten
1 tsp. vanilla
1/3 cup milk


Boil sweet potatoes until soft. Let cool, then peel and mash.

To the mashed sweet potatoes, add the rest of the ingredients, and stir to combine. Pour the mixture into a baking dish.

Topping
1 cup brown sugar
1 cup chopped pecans
1/2 cup flour
1/3 cup butter, melted

Combine topping in a separate bowl.

Top sweet potato mixture with pecan mixture.

Bake uncovered 30 minutes at 350.

The Famous Lasagna

One recipe makes a one dish. However, this freezes very well, so if you are making it, you might as well make two.



For each pound of ground beef:

Sauce:
1 tsp. onion flakes
1 tsp. dried oregano
1 tsp. salt
1 tsp. sugar
1/4 tsp. garlic powder
1 tsp. chili powder
1 tsp. Worcestershire sauce
1 can tomato sauce/diced tomatoes (depending on how chunky you like the sauce)
3/4 cup ketchup
1 cup water

Layering:
8 oz. lasagna noodles
1 small carton cottage cheese
2 cups shredded mozzarella cheese
2 cups cheddar cheese
1 can sliced mushrooms, drained

Brown ground beef; drain. Combine the rest of the sauce ingredients, simmer covered for 30 minutes.

Preheat oven to 400.

Boil noodles according to package directions

Line a deep baking dish with noodles, layer ingredients in the following order: noodles, half the carton of cottage cheese, 1/2 the can of mushrooms, half the cheddar cheese, half the meat sauce, half the mozzarella cheese. Top with another layer of all ingredients.

Bake uncovered for 30 minutes. Let stand for 15 minutes after removing from oven.


--Adapted from Mollie Sims Poindexter

Bourbon-Barbeque Chicken

This makes a nice barbeque chicken. Very quick, and very easy.



4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon canola oil
1 tablespoon butter
1/3 cup minced shallots
1/4 cup bourbon
3/4 cup fat-free, less-sodium chicken broth
3 teaspoons tomato-based barbecue sauce


Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.

Heat oil and butter in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.

Add shallots to pan; cook 1 minute, stirring constantly. Add bourbon to pan; bring to a boil, scraping pan to loosen browned pits. Cook until bourbon mixture is reduced to 2 tablespoons (about 5 minutes). Add broth and barbecue sauce; cook until broth mixture is reduced to 1/2 cup (about 3 minutes). Serve sauce over chicken.


--Adapted from Cooking Light magazine

Creamy Parmesan Dressing

This is a great salad dressing. It has a really light flavor, so it might not be best with iceberg lettuce. But for romaine or other lettuce with some flavor, then it is perfect.


2/3 cup vegetable or olive oil
1/3 cup rice vinegar
3 tablespoons mayo
3 tablespoons finely grated Parmesan cheese
1 clove finely minced garlic
1 tablespoon chives (optional)


Combine everything in a jar with a tight fitting lid and shake until combined.



--Adapted from Rick Bayless

Black-Eyed Peas with Smoked Sausage

We made this instead of the traditional Southern approach to black-eyed peas. It's good enough to become a tradition in and of itself. Served over spinach (I'm not a big fan of collards), it covers pretty much all your bases in one dish.



1 pound smoked turkey sausage, cut into 1 1/2-inch pieces
3 garlic cloves, minced
2 cups frozen black-eyed peas (or a 1 lb. bag)
1/4 cup white wine
2 cups water
1 tablespoon dried thyme
1 teaspoon celery seeds
1/4 teaspoon freshly ground black pepper
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
1/4 cup green onion, minced fine


Heat a large nonstick skillet over medium heat. Add sausage; sauté 5 minutes or until browned. Remove from pan, and place in an electric slow cooker. Add garlic and wine; cook 1 minute, stirring constantly to deglaze the pan.

Add beans (still frozen), shallot mixture, water, and the remaining ingredients to slow cooker. Cover and cook on high 4 hours or until beans are tender.



--Adapted from Cooking Light magazine