Baked Stuffed Chicken Breasts with Swiss Chard

Baked Stuffed Chicken Breasts

Preparation time: less than 15 minutes
Baking time- 30 minutes


Ingredients:

For stuffing chicken breasts:

Chicken breasts or thin chicken cutlets- 4 no’s
Tomato ketchup- 1 tbsp/chicken breast
Swiss chard or spinach- 1 leaf/chicken breast or a few spinach leaves
Parmesan cheese, grated- 1 handful/chicken breast
Ground pepper- 1/8 tsp/chicken breast
Salt- little
Preparation:

Preheat oven to 350 F.
If you are using chicken breast, cut it in half vertically to make it thin.
Sprinkle ground pepper and a pinch of salt over the chicken breast.
Spread 1 tbsp tomato ketchup over the chicken breast.
Place swiss chard or spinach over it.
Top with a handful of parmesan cheese.
Gently roll the chicken breast, and keep it tight.
If there is any cheese popping out of the roll, remove it and spread it over the chicken.
Have a baking sheet lined with aluminum foil and greased with cooking spray ready.
Place the rolled chicken breast with the opening side as the bottom on the baking sheet.
Bake it in the preheated oven for 20 minutes.
After 20 minutes, turn on the broiler mode in the oven to high.
Place the baked chicken breasts in the broiler and broil for 10 more minutes.
Remove from the oven and keep aside.
For sauteeing swiss chard:

Swiss chard or spinach- a bunch
Butter- 1 tbsp
Red dry whole chilly- 2 no’s
Ground pepper- 1/4 tsp
Parmesan cheese- 2 handfuls
Preparation:

While the chicken breast is baking, start making this.
Place a cooking pan over medium heat, add butter and let it melt.
Add the red dry whole chillies, saute for a second.
Add swiss chard, cook till it has wilted and starts to get fried.
Sprinkle ground pepper over it.
Add parmesan cheese and cook till the cheese melts a bit.
Remove from the flame.
For making Ghee roasted plantain:

Ghee- 3-4 tbsp
Very Ripe Plantain, cut thin- 2 no’s
Sugar- 2 tbsp
Preparation:

Heat a non-stick cooking pan over medium heat.
Use very ripe plantain for making this, the riper the better.
Peel off the skin and cut the plantain in half horizontally, now cut each horizontal half longitudinally into thin slices.
Melt the ghee in the heated pan, place the plantain slices over it.
Fry it till both the sides start to turn brown.
Sprinke sugar over it and fry for a minute.

Remove from the pan and keep aside.
How to plate:

On a clean plate, place some sauteed swiss chard, place 2 stuffed chicken breasts, pour any juice from baking the chicken left on the baking sheet and top it with 3 slices of Ghee roasted plantain.
Tips:

If you don’t have swiss chard, use spinach instead.
Don’t exclude parmesan cheese, it gives a really nice aroma and taste to the chicken.
Topping with ghee roasted plantain is just optional, you could use other fruits like caramelized pears or peaches.

http://www.thasneen.com/cooking/baked-stuffed-chicken-breast-swiss-chard/

Sesame Soy Stir Fry Sauce

1/4 cup chicken broth
1/4 cup soy sauce
2 teaspoons rice wine vinegar
2 teaspoons toasted sesame oil
1 teaspoon hot red pepper flakes
1 teaspoon sugar
Directions:

1. Combine all in a 1-cup measuring cup.


Read more: http://www.food.com/recipe/soy-sesame-stir-fry-sauce-72008#ixzz1hwExqNcr

Prime Rib Roast with red-wine sauce

For roast
1 (4-rib) prime rib roast with ribs (sometimes called standing rib roast; 9 to 10 lb)
1/2 oz (2 tablespoons) dried porcini mushrooms, ground to a powder in a blender
1 tablespoon kosher salt
3/4 teaspoon black pepper

For sauce
2 small onions (1 left unpeeled and halved lengthwise, and 1 peeled and chopped)
3/4 stick (6 tablespoons) unsalted butter
2/3 cup chopped shallots (about 3 large)
1 carrot, finely chopped
1 celery rib, finely chopped
2 garlic cloves, smashed
1 tablespoon tomato paste
2 sprigs fresh flat-leaf parsley
1 sprig fresh thyme
1 Turkish or 1/2 California bay leaf
4 black peppercorns
1 (750-ml) bottle dry red wine such as a good-quality Côtes du Rhône
1/2 oz dried porcini mushrooms
2 cups boiling-hot water
2/3 cup veal demi-glace
1/2 teaspoon salt

Special equipment: an instant-read thermometer
print a shopping list for this recipeview wine pairings

preparation

Cook roast:
Let roast stand at room temperature 1 hour.
Put oven rack in middle position and preheat oven to 450°F. Trim all but a thin layer of fat from roast, then rub roast all over with porcini powder, salt, and pepper. Transfer to a rack set in a 13- by 9-inch roasting pan. Roast beef 20 minutes, then reduce temperature to 350°F and roast until thermometer inserted into center of meat registers 110°F, 1 1/2 to 2 hours more. Transfer to a large platter and let stand, uncovered, 30 minutes. (Internal temperature of meat will rise to 130°F for medium-rare.)
Prepare sauce while meat comes to room temperature and roasts:
Cook halved onion, cut sides down, undisturbed, in 1 tablespoon butter in a 2-quart heavy nonreactive saucepan over moderate heat until browned well, about 4 minutes. Add chopped onion, shallots, carrot, celery, garlic, and 2 tablespoons butter and reduce heat to moderately low, then cook, covered, stirring occasionally, until chopped vegetables are softened, 8 to 10 minutes. Add tomato paste, herbs, bay leaf, peppercorns, and 2 cups wine and boil, uncovered, over moderately high heat until liquid is reduced to about 1/4 cup, 25 to 30 minutes. Pour through a fine-mesh sieve set into another 2-quart heavy saucepan, pressing on and then discarding solids.
While wine reduces, soak porcini in boiling-hot water (2 cups) in a bowl until softened, about 20 minutes. Drain porcini in a paper-towel-lined sieve set over a bowl and reserve soaking liquid. Rinse porcini and pat dry, then finely chop. Set aside.
Add porcini-soaking liquid, demi-glace, and remaining 1 3/4 cups wine to reduced liquid in saucepan and boil, uncovered, over moderately high heat, skimming off froth occasionally, until reduced to about 2 cups, 20 to 35 minutes. Stir in reserved porcini, then reduce heat to low and whisk in 1/2 teaspoon salt, any juices from meat accumulated on platter, and remaining 3 tablespoons butter until incorporated.
Slice roast across the grain and serve with sauce on the side.
Cooks' notes:
·Sauce can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Reheat before using.
·Stainless steel, glass, and enameled cast iron are nonreactive; avoid pure aluminum and uncoated iron, which can impart an unpleasant taste and color to recipes with acidic ingredients.


Read More http://www.epicurious.com/recipes/food/views/Prime-Rib-Roast-with-Red-Wine-Sauce-236657#ixzz1h11z2WCC

Herb-Roasted Turkey Breast

ngredients

nocoupons

• 1 whole bone-in turkey breast, 6 1/2 to 7 pounds
• 1 tablespoon minced garlic (3 cloves)
• 2 teaspoons dry mustard
• 1 tablespoon chopped fresh rosemary leaves
• 1 tablespoon chopped fresh sage leaves
• 1 teaspoon chopped fresh thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons good olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 cup dry white wine

Directions

Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.

In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.

Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey

Baked Ziti

Ingredients

• 1 pound dried ziti pasta
• Kosher salt
• 3 1/2 cups QUICK MARINARA SAUCE, recipe follows
• 1/2 cup freshly grated Parmesan, divided
• 1/4 cup grated pecorino romano
• 1 pound fresh mozzarella, half cut into 1/2-inch cubes and half thinly sliced
• Freshly ground black pepper
• Pinch of crushed red pepper or to taste

Directions

Preheat the oven to 400 degrees F. Bring a large pot of water to a boil, salt generously, and boil the pasta until al dente, tender but still slightly firm. Drain.

In a large bowl, toss the cooked pasta with the marinara sauce, 1/4 cup of the Parmesan, the pecorino, and the cubed mozzarella pieces. Season with the black pepper and red pepper to taste, and mix until well combined. Transfer the pasta to an oiled 9- x 13-inch baking dish. Cover the top of the pasta with the sliced mozzarella, and sprinkle with the remaining Parmesan. Bake until lightly browned and hot, about 30 minutes. Serve immediately.

• QUICK MARINARA SAUCE
• 2 tablespoons extra-virgin olive oil
• 1/4 medium onion, diced (about 3 tablespoons)
• 3 cloves garlic, chopped
• 3 1/2 cups whole, peeled, canned tomatoes in puree, (one 28-ounce can), roughly chopped
• Sprig of fresh thyme
• Sprig of fresh basil
• 2 teaspoons kosher salt
• Freshly ground black pepper

Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.

Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use now, or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

Yield: about 3 1/2 cups.

Creamed Corn Pudding

Ingredients

• 4 cups frozen corn
  
• 4 tablespoons (1/2 stick) butter, divided
• 2 cups chopped onions
• 1/2 cup chopped shallots
  
• 1 cup chopped celery
• 2 1/2 teaspoons coarse kosher salt, divided
• 4 large eggs, separated
• 1/2 cup crème fraîche or sour cream
• 1/8 teaspoon freshly ground black pepper

Preparation

Using a food processor, pulse corn to yield 4 generous cups of thick milky pulp.

Preheat oven to 425°F. Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add shallots, onions and celery; sprinkle with 1/2 teaspoon coarse salt. Sauté until tender but not brown, 10 to 12 minutes. Scrape mixture into bowl.

Whisk egg yolks in large bowl 2 minutes. Stir in corn mixture, onion mixture, crême fraîche, 1/8 teaspoon pepper, and remaining 2 teaspoons coarse salt. Whisk egg whites in medium bowl until stiff but not dry; fold into corn batter in 2 additions.

Place remaining 2 tablespoons butter in 10- to 12-cup cast-iron skillet or baking dish. Transfer to oven and heat until butter begins to brown, about 4 minutes. Brush butter over inside of skillet. Add pudding.

Bake pudding 15 minutes. Reduce oven temperature to 350°F. Bake pudding until set and golden, about 30 minutes longer. Let stand 5 to 10 minutes before serving.

Read More http://www.epicurious.com/recipes/food/views/Real-Creamed-Corn-Pudding-355802#ixzz16Dh7twUQ

Hungarian Goulash

Ingredients

• 1/3 cup vegetable oil
• 3 onions, sliced
• 3 tablespoons Hungarian sweet paprika
• 1 teaspoons salt
• 1/2 teaspoon ground black pepper
• 3 pounds beef stew meat, cut into 1 1/2 inch cubes
• 1 (6 ounce) can tomato paste
• 1 1/2 cups beef broth
• 3 tablespoons Worcestershire sauce
• 2 tablespoons brown sugar
• 1 tablespoon vinegar
• 2 tablespoons ketchup
  
• 3 clove garlic, minced
• 1 teaspoon salt

Directions

1. Heat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until soft, stirring frequently.
   
2. In a medium bowl, combine paprika, 1 teaspoons salt and pepper. Coat beef cubes in spice mixture, and cook in onion pot with onion until brown on all sides. Add in tomato paste, broth, Worcestershire, vinegar ketchup, garlic and the remaining 1 teaspoon salt. Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender.
3. Serve over egg noodles
   

Meat Loaf

Ingredients

• 2 pounds ground beef
• 1/2 pound ground pork
• 1 cup minced onion
• 1/2 cup catsup
• 1/2 cup seasoned dry breadcrumbs
• 2 eggs
• 2 tablespoons Worcestershire sauce
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 1/2 teaspoons garlic powder
• 1 teaspoon salt
• 3/4 teaspoon pepper

Preparation

Preheat oven to 350°F. With hands, thoroughly mix ground beef, ground pork, onion, catsup, breadcrumbs, eggs, Worcestershire sauce, oregano, basil, garlic powder, salt and pepper in large bowl. Pack mixture into 9x5x3-inch loaf pan. Bake until meat loaf is firm to touch in center, golden brown on top and has pulled away from sides of pan, about 1 hour 15 minutes. Transfer to platter. Cut crosswise into slices.

Eggplant, Green Olive, and Provolone Pizza

Ingredients

• 1 garlic clove, minced
• 1/3 cup extra-virgin olive oil
• 1 1/4 pound eggplant, cut into 3/4-inch-thick rounds
• 1 pound store-bought pizza dough at room temperature
• 5 ounces sliced provolone, cut into short thin matchsticks (1 1/4 cups)
• 18 pitted green olives, coarsely chopped (1/3 cup)
• 1/4 cup chopped flat-leaf parsley

Preparation

Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .

Stir together garlic and oil. Brush some of garlic oil on both sides of eggplant and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Grill, covered, turning once, until tender, 6 to 8 minutes total. Cut into roughly 1-inch pieces.

Stretch dough into about a 12- by 10-inch rectangle on a large baking sheet and lightly brush with garlic oil. Oil grill rack, then put dough, oiled side down, on grill. Brush top with more garlic oil. Grill, covered, until underside is golden-brown, 1 1/2 to 3 minutes.

Using tongs, return crust, grilled side up, to baking sheet. Scatter eggplant, cheese, olives, and parsley over crust. Slide pizza from sheet onto grill and grill, covered, until underside is golden-brown and cheese is melted, about 3 minutes.

Buffalo Chicken Dip

Ingredients

• 2 (10 ounce) cans chunk chicken, drained
• 2 (8 ounce) packages cream cheese, softened
• 1 cup Ranch dressing
• 3/4 cup pepper sauce (such as Frank's Red Hot®)
• 1 1/2 cups shredded Cheddar cheese
• 1 bunch celery, cleaned and cut into 4 inch pieces
• 1 (8 ounce) box chicken-flavored crackers

Directions

1. Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

Crock Pot Pho Recipe

This is a recipe for a 6.5 quart (or larger) Crock Pot. Any smaller really isn’t that great – you won’t get enough stock out of it…because the beef bones are really chunky and big. The thinly sliced meat for the bowls may be easier to slice if you freeze the chunk of meat for 15 minutes prior to slicing. You really want them as thin a possible. You can also do what I do – palm your butcher a $5 bill and he’ll slice the meat for you on his fancy slicing machine

Serves 4

For the Pho Stock:
4 pounds beef bones
1/2 onion
4 inch section of ginger, sliced
1 package Vietnamese Pho Spices (or as many of these spices as you have: 2 cinnamon sticks, 2 teaspoons whole coriander, 1 teaspooon fennel, 3 whole star anise, 3 whole cloves, 1 cardamom pod)
9 cups water
2 1/2 tablespoons fish sauce or to taste
1 teaspoon sugar

For the Pho Bowls
16 ounces fresh or dried rice noodles
1/2 pound flank, london broil, sirloin or eye of round steak, sliced as thinly as possible.
11 ounces Vietnamese beef balls, cut into half

For the table
1-2 limes, cut into wedges
fresh herbs: cilantro, Thai basil, mint
2-3 chili peppers, sliced
2 big handfuls of bean sprouts
Hoisin sauce
Sriracha hot chili sauce

1. Bring a large stockpot with water to boil over high heat. When it comes to a rolling boil, add the beef bones and boil vigourously for 10 minutes.

2. In the meantime, heat a frying pan on medium-low heat. Add the Vietnamese Pho Spices and toast until fragrant, about 2-3 minutes. Dump the spices to the empty Crock Pot or slow cooker immediately. Return frying pan to medium-high heat and add 1 tablespoon of oil. When the oil is hot, add the ginger slices and the onion half. Cook until the ginger is browned on both sides and the onion half is nicely browned and softened. Add the ginger and the onion to the Crock Pot or slow cooker.

3. When the bones have been pre-boiled, drain, discard water and rinse bones briefly to clean them. Add the bones to the Crock Pot or slow cooker. Fill the Crock Pot with fresh, clean, cool water to just 1-1/2 inches below surface, add the fish sauce and sugar. Cover and set the Crock Pot or slow cooker to cook on low for 8 hours. Taste and season with additional fish sauce if needed.

4. When you are just about ready to eat, you’ll prep the rest of the ingredients for the Pho bowls. Bring a pot of water to a boil. Add the beef balls and cook until heated through, about 2 minutes. Remove the balls, keeping the water boiling and now cook the noodles according to package instructions. If you are using fresh noodles, all they need is a couple of minutes. Drain immediately.

5. Strain the stock with a fine meshed sieve. Discard the solids.

6. Line up 4 large bowls on counter. Distribute the noodles, beef balls and thin steak slices evenly amongst the bowls. Ladle the hot Pho stock into each bowl. The hot stock should cook the thin steak slices. Serve with lime wedges, fresh herbs, chili peppers, Hoisin sauce and Sriracha hot chili sauce at the table.

Shrimp and Grits

From Chef Eleanor VanAchen - The Seasonal Cook, Charlottesville, VA http://www.seasonalcook.com/

Serves 8-10

For Grits:

Ingredients:
1 1/2 c Grits (yellow stone ground)(Bobs Mill Yellow Grits if available)
3 1/2 c Whole Mile
3 1/4 c Water
1 1/2 T Salt
1/2 t pepper
4 T Butter
Parmesan Cheese
Hot Sauce to Taste

Preparation:
In a 1 gallon stock pot combine mile, water, salt, pepper and butter. Bring to a low boil. Add grits and stir well. Reduce heat to a medium-low heat and cover. Cook 12-14 minutes or as directed, stirring occasionally. Remove from heat and blend in cheese.

For Shrimp:

Ingredients:
2 dz Shrimp (21-25 count)
1/2 c Butter
1/4 c Each Minced Red, Yellow and Green Peppers
1/2 c Minced Red Onions
1/2 c Celery
2 toes Garlic
1/2 bushel parsley, chopped
1/2 c Minced Andouille Sausage - (Savoie's if possible..www.cajungrocer.com)
1/4 c Flour
4 c Shellfish Stock
1/2 c Heavy Cream
1/4 c Sliced Green Onions
Salt, Pepper and Hot Sauce to Taste

Preparation:
In large skillet, melt butter over medium heat. Add all veggies and andouille. Saute 3-5 minutes. Add minced garlic and parsley. Spring in flour. Stir constantly until a slightly golden brown roux is achieved. Slowly add stock, 1 ladle at a time. Stir until a sauce like consistency occurs. Blend in cream and bring to boil then turn down to a simmer. Stir in green onions and shrimp. Cook 3-5 minutes or until shrimp are pink and curled. Season with salt, pepper and hot sauce to taste. Serve over hot grits.

Creole Mustard Vinaigrette

From Chef Eleanor VanAchen - The Seasonal Cook, Charlottesville, VA http://www.seasonalcook.com/

Ingredients:
3 toes garlic, minced
3 T Zatarain's Creole Mustart
1/4 Cup Champagne Vinegar
1/2 Cup Olive Oil
1/2 Cup Canola Oil
Sea Salk, Pepper and Hot Sauce to taste

Preparation:
Mix garlic, mustard and vinegar in a glass bowl. Whisk oils into mustard mixture at a drizzle to emulsify. Add salt, pepper and hot sauce to taste.

Server over green w/ cucumber, avacado and fresh corn off the cob. (or other)

Chef's note:
Rasberry balsamic viengar and shallots is a possible substituion for the Champagne Vinegar for a variation)

-salt = flower of the ocean (a finishing salt, not one to cook with)

Almond-Honey Power Bar

Ingredients

• 1 cup old-fashioned rolled oats
• 1/4 cup slivered almonds
• 1/4 cup sunflower seeds
• 1 tablespoon flaxseeds, preferably golden
• 1 tablespoon sesame seeds
• 1 cup unsweetened whole-grain puffed cereal (see Note)
• 1/3 cup currants
• 1/3 cup chopped dried apricots
• 1/3 cup chopped golden raisins
• 1/4 cup creamy almond butter (see Note)
• 1/4 cup turbinado sugar (see Note)
• 1/4 cup honey
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

Preparation

1. Preheat oven to 350°F. Coat an 8-inch-square pan with cooking spray.
2. Spread oats, almonds, sunflower seeds, flaxseeds and sesame seeds on a large, rimmed baking sheet. Bake until the oats are lightly toasted and the nuts are fragrant, shaking the pan halfway through, about 10 minutes. Transfer to a large bowl. Add cereal, currants, apricots and raisins; toss to combine.
3. Combine almond butter, sugar, honey, vanilla and salt in a small saucepan. Heat over medium-low, stirring frequently, until the mixture bubbles lightly, 2 to 5 minutes.
4. Immediately pour the almond butter mixture over the dry ingredients and mix with a spoon or spatula until no dry spots remain. Transfer to the prepared pan. Lightly coat your hands with cooking spray and press the mixture down firmly to make an even layer (wait until the mixture cools slightly if necessary). Refrigerate until firm, about 30 minutes; cut into 8 bars.

Tips & Notes

• Make Ahead Tip: Store in an airtight container at room temperature or in the refrigerator for up to 1 week or freeze for up to 1 month; thaw at room temperature.

• Ingredient notes: For this recipe, we like unsweetened puffed multi-grain cereal, such as Kashi’s 7 Whole Grain Puffs.
• Almond butter can be found at natural-foods stores and large supermarkets, near the peanut butter.
• Turbinado sugar is steam-cleaned raw cane sugar. It’s coarse-grained and light brown in color, with a slight molasses flavor. Find it in the natural-foods section of large supermarkets or at natural-foods stores.

Nutrition

Per serving: 244 calories; 10 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 38 g carbohydrates; 15 g added sugars; 5 g protein; 3 g fiber; 74 mg sodium; 313 mg potassium.

Nutrition Bonus: Magnesium (19% daily value).

2 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1 1/2 other carbohydrate, 2 fat

Honey and Goat Cheese Filled Fig Muffins

Ingredients

• 3/4 cup crumbled soft goat cheese or reduced-fat cream cheese (Neufch
• 2 tablespoons honey
• 1 teaspoon freshly grated lemon zest
• 1 1/4 teaspoons vanilla extract, divided
• 2 cups white whole-wheat flour (see Note)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1 large egg white
• 3/4 cup packed dark or light brown sugar
• 1 cup low-fat or nonfat buttermilk
• 1/3 cup extra-virgin olive oil
• 1 1/4 cups chopped dried figs
• 3 tablespoons turbinado (see Note) or granulated sugar

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• Savory Breakfast Muffins
• Whole-Wheat Scones
• Buttermilk Biscuits
• Mini Greek Pizza Muffins
• Cornmeal-Pecan Shortcakes with Lemon Curd & Blueberries

Preparation

1. Preheat oven to 425°F. Line 12 (1/2-cup) muffin cups with paper liners or coat with cooking spray.
2. Thoroughly combine goat cheese (or cream cheese), honey, lemon zest and 1/4 teaspoon vanilla in a small bowl. Set aside.
3. Whisk flour (see Measuring Tip), baking powder, baking soda and salt in a large bowl. Lightly beat eggs and egg white in a medium bowl; add brown sugar and the remaining 1 teaspoon vanilla and whisk until the sugar is dissolved, about 1 minute. Gradually whisk in buttermilk and oil until smooth. Add the wet ingredients to the dry ingredients and stir until just combined; do not overmix. Fold in figs.
4. Spoon half the batter into the prepared muffin cups. Add 1 generous teaspoon of the reserved cheese filling to the center of each muffin, and cover with the remaining batter. (The filling should not be visible.) Sprinkle the muffins with sugar.
5. Bake the muffins until the edges start to brown and the tops spring back when gently pressed, 13 to 15 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack to cool.

Tips & Notes

• Make Ahead Tip: Individually wrap the muffins and store at room temperature for up to 2 days or freeze for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30-45 seconds.

• Ingredient notes: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available in large supermarkets and at natural-foods stores. (Or find it online from bobsredmill.com or kingarthurflour.com.) Store it in the freezer.
• Turbinado sugar is steam-cleaned raw cane sugar. It’s coarse-grained and light brown in color, with a slight molasses flavor. Find it in the natural-foods section of large supermarkets or at natural-foods stores.
• Measuring tip: We use the “spoon and level” method to measure flours. Here’s how it is done: Use a spoon to lightly scoop flour from its container into a measuring cup. Use a knife or other straight edge to level the flour with the top of the measuring cup.

Nutrition

Per muffin: 272 calories; 9 g fat (2 g sat, 6 g mono); 39 mg cholesterol; 20 g added sugars; 6 g protein; 3 g fiber; 239 mg sodium; 184 mg potassium.

Nutrition Bonus: Iron (20% daily value).

3 Carbohydrate Serving

Exchanges: 1 starch, 1/2 fruit, 1 1/2 other carbohydrates, 1 1/2 fat

Paella

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon paprika
• 2 teaspoons dried oregano
• salt and black pepper to taste
• 2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
• 2 tablespoons olive oil, divided
• 3 cloves garlic, crushed
• 1 teaspoon crushed red pepper flakes
• 2 cups uncooked short-grain white rice
• 1 pinch saffron threads
• 1 bay leaf
• 1/2 bunch Italian flat leaf parsley, chopped
• 1 quart chicken stock
• 2 lemons, zested
• 2 tablespoons olive oil
• 1 Spanish onion, chopped
• 1 red bell pepper, coarsely chopped
• 1 pound chorizo sausage, casings removed and crumbled
• 1 pound shrimp, peeled and deveined

Directions

1. In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
2. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
3. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
4. Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

Grilled Turkey Burgers with Cheddar and Smoky Aioli Read More http://www.epicurious.com/recipes/food/views/Grilled-Turkey-Burgers-with-Cheddar-and-Sm

Ingredients

• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 1/2 cup mayonnaise
• 2 tablespoons extra-virgin olive oil plus additional for brushing
• 2 teaspoons fresh lemon juice
• 1 1/2 teaspoons smoked paprika
• 1 garlic clove, pressed
• 1 pound ground dark-meat turkey
• 4 1/3 -inch-thick red onion slices
• 1 large or 2 small red bell peppers, quartered
• 4 slices white cheddar cheese or Monterey Jack cheese
• 4 sesame-seed hamburger buns
• Arugula
• Pickle wedges
• Corn chips

Preparation

Toast cumin seeds and coriander seeds in small skillet over medium-high heat until aromatic and slightly darker in color, shaking skillet often, about 1 1/2 minutes. Cool. Finely grind toasted seeds in spice grinder or in mortar with pestle. Whisk mayonnaise, 2 tablespoons extra-virgin olive oil, fresh lemon juice, smoked paprika, garlic, and ground spices in small bowl. Season aioli to taste with salt and pepper. DO AHEAD: Aioli can be made 1 day ahead. Cover and refrigerate.

Place turkey in medium bowl. Add 2 tablespoons aioli; mix gently. Using damp hands, divide turkey mixture into 4 equal portions, then form each into scant 3/4-inch thick patty, about 3 1/2 inches in diameter. Using thumb, make small indentation in center of each burger. DO AHEAD: Can be made 4 hours ahead. Cover and chill.

Prepare barbecue (medium-high heat). Sprinkle burgers with salt and pepper. Brush onion slices and bell pepper pieces with oil; sprinkle with salt and pepper. Grill onions and bell peppers until soft and charred, about 4 minutes per side.

Grill turkey burgers 5 minutes. Turn over; grill until almost cooked through, about 4 minutes. Top each burger with 1 cheese slice and grill until meat is cooked through and cheese melts, about 1 minute longer. Place 1 turkey burger on each of 4 bun bottoms. Arrange grilled red pepper pieces, then grilled red onion slices over. Top each with dollop of aioli and some arugula. Cover burgers with bun tops and serve with pickle wedges and corn chips.

Read More http://www.epicurious.com/recipes/food/views/Grilled-Turkey-Burgers-with-Cheddar-and-Smoky-Aioli-354289#ixzz0tawJGTSg

Mexican Sweet Potato Salad

2 large sweet potatoes, in small cubes or diced
1 onion, chopped
3 cloves garlic, minced
2 red peppers, seeded and chopped
1/2 bag frozen corn
3 large stalks of swiss chard, including stems, chopped
1 jalepeno, minced
olive oil

for dressing:
1/4 cup olive oil
1/4 cup apple cider vinegar
1/8 cup water
1 Tbl. chili powder
1 Tbl. cumin
S+P to taste

1. Heat 2 Tbl. oil in a large pan and add chopped sweet potatoes. Mix and allow to cook until tender, about 20 minutes. Transfer to a large bowl and set aside.
2. Heat 2 Tbl. oil in the pan, add onion and cook until translucent. Add garlic, stir and cook until garlic is golden. Add to bowl.
3. Add the rest of the vegetables to the bowl and combine well.
4. Blend dressing ingredients and toss to coat veggies.
Serve warm, cold or room temperature

courtesy of http://networkedblogs.com/1Tb6w

Granola

Ingredients

* 3 cups rolled oats
* 1 cup slivered almonds
* 1 cup cashews
* 3/4 cup shredded sweet coconut
* 1/4 cup plus 2 tablespoons dark brown sugar
* 1/4 cup plus 2 tablespoons maple syrup
* 1/4 cup vegetable oil
* 3/4 teaspoon salt
* 1 cup raisins

Directions

Preheat oven to 250 degrees F.

In a large bowl, combine the oats, nuts, coconut, and brown sugar.

In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.

Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

from: Alton Brown - Food Network http://www.foodnetwork.com/recipes/alton-brown/granola-recipe/index.html

Taco Seasoning

Ingredients

* 1 tablespoon chili powder
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/4 teaspoon crushed red pepper flakes
* 1/4 teaspoon dried oregano
* 1/2 teaspoon paprika
* 1 1/2 teaspoons ground cumin
* 1 teaspoon sea salt
* 1 teaspoon black pepper

Directions

1. In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Nutritional Information open nutritional information

Amount Per Serving Calories: 5 | Total Fat: 0.2g | Cholesterol: 0mg

Enchilada Sauce

Ingredients

* 1 tablespoon vegetable oil
* 1 cup diced onion
* 3 tablespoons chopped garlic
* 1 teaspoon dried oregano
* 1 teaspoon ground cumin
* 1/4 teaspoon ground cinnamon
* 3 tablespoons all-purpose flour
* 5 tablespoons hot chili powder
* 4 1/2 cups chicken broth
* 1/2 (1 ounce) square semisweet chocolate

Directions

1. Heat oil in a large saucepan over medium-high high heat. Saute onion until tender. Stir in garlic, oregano, cumin and cinnamon; saute for a few minutes.
2. Stir in flour and chili powder, stirring until sauce thickens. Slowly whisk in chicken broth; reduce until sauce reaches desired consistency. Stir in chocolate until melted and well blended.

Nutritional Information open nutritional information

Amount Per Serving Calories: 50 | Total Fat: 2.4g | Cholesterol: 2mg

Asian Soba noodles w/ Flank Steak

Ingredients

* 6 ounces uncooked soba (buckwheat noodles)
* 1/4 cup sake (rice wine) or dry sherry
* 3 tablespoons low-sodium soy sauce
* 2 tablespoons rice vinegar
* 1 teaspoon honey
* 1/2 teaspoon crushed red pepper
* 1 tablespoon vegetable oil, divided
* 1 lb. flank steak, grilled, sliced across the grain into thin slices
* 1 1/2 teaspoons dark sesame oil
* 3 cups snowpeas
* 3 cups broccoli florets
* 1 cup (1-inch) red bell pepper strips
* 2 tablespoons ginger, minced
* 2 garlic cloves, minced

Preparation

Cook noodles according to package directions; drain.

Combine sake and the next 4 ingredients (sake through crushed red pepper) in a small bowl; set aside.

Heat 2 teaspoons of vegetable oil in a large nonstick skillet over medium-high heat. Add chicken; stir-fry 4 minutes or until done. Remove chicken from pan; keep warm. Heat 1 teaspoon vegetable oil and sesame oil in pan over medium-high heat. Add snowpeas and remaining ingredients; stir-fry 4 minutes or until broccoli is crisp-tender. Add beef to pan stir in sherry mixture. Cook 1 minute or until thoroughly heated. Serve over noodles.

Sweet Potato and Chickpea Puree

Try this vitamin- and phytochemical-rich sweet potato puree as a dip with crackers.

Serves: 8 Edit

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Oven Temp: 425

Ingredients

• 1 medium (14-ounce) sweet potato (see Tip), scrubbed
• 1 can(s) (15-ounce) chickpeas, drained
• 1 clove(s) (small) garlic
• 1 teaspoon(s) salt
• 1/2 cup(s) extra-virgin olive oil, plus more for drizzling
• Freshly ground pepper, to taste
• Hot sauce or chili sauce

---

Directions

1. Preheat oven to 425 degrees F. Prick sweet potato several times with a fork. Set in an oven-safe skillet, and roast until flesh is fork tender, about 45 minutes (juices should be bubbling up from fork holes). Remove from oven and set aside to cool.
2. Rinse chickpeas; place with garlic and salt in a food processor. Scoop out sweet potato flesh (about 1 cup), and add to processor. While motor is running, slowly add olive oil to form a smooth puree.
3. Transfer to a serving bowl. Sprinkle with freshly ground pepper, and drizzle with extra olive oil and hot sauce (about 1 tablespoon each). Store any leftovers in the refrigerator, and when ready to serve again, bring puree to room temperature and thin with extra olive oil.

Chicken Salad

Ingredients

• 4 cups diced poached chicken, recipe follows
• 1 stalk celery, cut into 1/4-inch dice
• 4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
• 1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
• 2 tablespoons finely chopped parsley
• 1 cup prepared or homemade mayonnaise
• 2 teaspoons strained freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 2 teaspoons kosher salt
• Freshly ground black pepper

Directions

In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.

In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.

Cook's Note: Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich made with artisanal bread, crispy smoked bacon, vine-ripened tomatoes and lettuce.

• POACHED CHICKEN FOR SALADS
• 10 sprigs parsley
• 2 sprigs fresh thyme
• 1 small onion, halved
• 1 small carrot, halved
• 1 stalk celery, halved
• 3 pounds chicken breasts halves, on the bone and fat trimmed
• 5 to 6 cups chicken broth, homemade or low-sodium canned

Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.

Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1 inch cubes. Discard the bones and skin.

Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. Yield: 4 cups cubed chicken or 4 to 6 servings

• Copyright 2001 Television Food Network, G.P. All rights reserved.

Chris's Bday Cupcakes

• 1 tablespoon apple cider vinegar
• 1 1/2 cups almond milk
• 2 cups all-purpose flour
• 1 cup white sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup coconut oil, warmed until liquid
• 1 1/4 teaspoons vanilla extract
  

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
2. Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
3. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.
   

Nutritional Information
Amount Per Serving Calories: 152 | Total Fat: 6.4g | Cholesterol: 0mg