Decadent Entrees

 
 
Spinach and Feta Lamb Burger with Roasted Red Pepper and Sun Dried Tomato Tapenade


Spinach and Feta Lamb Burger with
Roasted Red Pepper and
Sun Dried Tomato Tapenade
Prep Time: 20 minutes / Cook Time: 12 minutes / Servings: 4

Burgers:
  • 1 lb. ground lamb
  • 1/2 cup feta cheese crumbles
  • 5 oz. frozen chopped spinach, thawed and well drained
  • 1 tbsp. fresh flat leaf parsley, chopped
  • 1 tbsp. fresh mint, chopped
  • 1 clove of roasted garlic, minced
  • 1 egg
  • 1/2 tsp. each, salt and pepper
  • 2 cups fresh spinach leaves, stems removed
  • 4 slices fresh tomato
  • 4 Potato Bread Buns

Tapenade:
  • 1 roasted red bell pepper
  • 1/3 cup sun dried tomatoes in olive oil, chopped (reserve 1/4 cup olive oil)
  • 9.5 oz jar pitted Kalamata Olives, drained
  • 2 tbsp. Capers
  • 2 tbsp. fresh chopped Parsley
  • 2 large basil leaves
  • 1 scallion, chopped
  • juice from 1 lemon
  • salt and pepper to taste
Steps:
  1. Make the tapenade:  Add the roasted red peppers, sun dried tomatoes, kalamata olives, capers, chopped parsley, basil leaves, scallion and lemon juice to the food processor. Season with salt and pepper.  Pulse until items are roughly chopped.  Drizzle in olive oil from sun dried tomatoes. Pulse again until items are finely chopped. Set aside.
  2. Heat a grill or grill pan on high heat. In a large mixing bowl, add ground lamb, spinach, feta, parsley, mint, minced garlic and egg.  Season with salt and pepper.  Mix with your hands until well combined.  Form four burger patties with the meat mixture.  Grill on high heat for 5-6 minutes on each side, until desired level of cooking is achieved. Remove from heat and set aside.
  3. Place the buns on the grill face down for 1-2 minutes to toast.  
  4. Assemble the burgers: place a few spinach leaves on each of the bottom layer buns, top with a slice of tomato, a burger patty and then about  1/4 cup tapenade.  Add top layer bun and Serve immediately.
Mozzarella Stuffed Cannelloni with Spicy Italian Ragú

Mozzarella Stuffed Cannelloni with Spicy Italian Ragú

Spicy Italian Ragú

Prep Time: 15 minutes / Cook Time: 3-4 hours / Servings: 8-10

Spicy Italian Ragú
Ingredients:
  • 4 tbsp. Olive Oil
  • 3 large scallions, finely chopped
  • 2 large garlic cloves, pressed
  • 1 lb. spicy Italian Sausage
  • 1 lb. lean ground turkey
  • 1/2 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 10 oz. baby bella mushrooms, chopped
  • 1 (28 ounce) can diced tomatoes in juice
  • 1 (6 ounce) can tomato paste
  • 1 1/2 cups red wine (I use Ménage à Trois)
  • 1/4 tsp. pumpkin pie spice
  • 10 fresh basil leaves, chopped
  • 3 dried bay leaves
  • 1/4 cup light brown sugar
  • 1 tbsp. dried oregano
  • Salt and pepper to taste
Steps:
  1. In a large dutch oven or boiling pot, heat the olive oil on high heat.  Add the bell pepper, garlic, scallions and mushrooms and cook for 2-3 minutes to soften them.  Add the meat, season with salt and pepper, reduce heat to medium and cook for 7-10 minutes until the meat is browned.
  2. Add the diced tomatoes, tomato paste, red wine, pumpkin pie spice, basil, bay leaves, brown sugar and oregano.  Stir until all ingredients are combined, adjust salt and pepper, reduce heat to a simmer and stir occasionally for 3-4 hours.  When the sauce is ready it should be a thick, reduced and concentrated ragú, with only a trace of liquid left in it.  Remove the bay leaves before serving the sauce or adding it to the cannelloni.
Béchamel Sauce

Prep Time: 5 minutes / Cook Time: 10 minutes / Servings: 8-10

Ingredients:
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 3 tbsp. butter
  • 3 tbsp. flour
  • 1 bay leaf
  • 1/4 tsp. pumpkin pie spice
  • Salt and pepper to taste
Steps:
  1. Melt the butter in a medium sauce pan on medium heat.  Whisk in the flour, creating a thick roux.
  2. Slowly add the milk, continuing to whisk, until incorporated.
  3. Add the bay leaf and pumpkin pie spice.  Season with salt and pepper and stir until combined.
  4. Turn the heat to low, slowly add the cream, continuing to whisk, until a thick sauce is formed.
  5. Let the sauce simmer for about 5 minutes. Remove the bay leaf, cover, and set aside.
Cannelloni

Prep Time: 30 minutes / Cook Time : 35 minutes / Servings: 8

Ingredients:
  • 1 lb. no boil, flat lasagna sheets (16 sheets) OR 16 fresh lasagna sheets
  • 8 oz. fresh mozzarella
  • 4 cups Spicy Italian Ragú (see recipe above)
  • 1/2 cup shredded Parmesan cheese
  • 2 cups Béchamel sauce (see recipe above)
  • 1/4 cup chopped flat leaf parsley (for garnish)
Steps:
  1. Preheat oven to 375 degrees.
  2. If using no boil lasagna sheets: Soak the lasagna sheets in a pan of warm water for about 20 minutes until they're soft and pliable.  Pat each one dry with a paper towel.   (If using fresh pasta, disregard this step.)
  3. Lay the pasta sheets out flat on a large, greased, glass baking dish.
  4. Slice the mozzarella into 16 long, thin slices. Place a slice of the mozzarella into the center of each of the lasagna sheets.
  5. Place about 1/4 cup of the ragú over the cheese and roll each of the lasagna sheets up (start from one of the shorter edges) after you fill them with the cheese and ragú.  Place them open side down on the baking dish and arrange them so all 16 fit into the dish.
  6. Pour the béchamel sauce over the canneloni, top with the Parmesan cheese and bake in the oven at 375 degrees for about 30-35 minutes, until the cheese is brown and bubbly.  Remove from the oven and let them cool for about 15 minutes.  Sprinkle with chopped parsley and serve.
Mozzarella Stuffed Cannelloni with Spicy Italian Ragú



Jerk Fried Cod with Coconut Basmati Rice and Pineapple Bacon Chutney
Jerk Fried Cod with Coconut Basmati Rice
and Pineapple Bacon Chutney
photo by Lynn Chyi 
Prep Time: 25 minutes / Cook Time: 20 minutes / Servings: 3

Ingredients:
FISH:
  • 1.5 lb. fresh cod fillets (3 1/2 lb. fillets)
  • 1/2 cup flour
  • 1/2 cup egg substitute
  • 1/2 cup crushed Ritz crackers
  • 1/2 cup shredded coconut flake
  • 1/2 cup instant mashed potatoes (potato flake)
  • 1 tbsp. Jamaican Jerk seasoning (this is what I used, but Sam said it was bland...so you should add a little more!)
  • 2 cups canola oil
  • Sriracha hot sauce (for garnish)

RICE:
  • 1 cup basmati rice
  • 1 can (13.5oz) coconut milk
  • 1/2 cup water
  • 1 tsp. salt
CHUTNEY:
  • 1 medium pineapple, peeled, cored and chopped
  • 12 oz. Applewood Smoked, thick cut bacon, chopped
  • 1 red bell pepper
  • 1/4 red onion, finely chopped
  • 1/2 cup pure pineapple juice
  • 1/4 cup finely chopped fresh cilantro
  • juice of 1lime
  • 2 scallions, finely chopped
  • 1/4 tsp. pumpkin pie spice
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 3 lime wedges
Steps:
FISH:
  1. Pour the canola oil into a large, deep dish frying pan and heat the oil to 325 degrees.
  2. Set up three breading stations.  Pour the flour into one plate, pour the egg substitute into another plate.  Mix the potato flake, coconut flake, Ritz crackers and jerk seasoning onto the third plate.
  3. Pat the fish dry with a paper towel, dredge in the flour, shake off excess, dip in the egg substitute, and then roll in the crumb mixture until completely coated.
  4. Fry the fish for 3 minutes on each side until golden brown.  Place on a paper towel to dry for a minute before serving.
RICE:
  1. Combine the coconut milk, water and salt in a medium saucepan.  Bring to a boil and add the rice. 
  2. Reduce to a simmer, cover and allow it to cook for about 20 minutes until water is absorbed and rice is soft. Remove from the heat and set aside.
CHUTNEY:
  1. Heat a large skillet to medium heat. Add the chopped bacon, stir and cook for 7-10 minutes until bacon is crispy.  Remove from the drippings with a slotted spoon into a bowl lined with a paper towel. 
  2. Cut the red bell pepper in half lengthwise and remove the seeds.  Place it directly on a gas grill or burner for 3-4 minutes on each side until blackened and soft. Remove from the heat, allow to cool and finely chop.
  3. Combine the chopped pineapple, roasted red pepper, chopped onion, pineapple juice, pumpkin pie spice, lime juice, salt and pepper in a large saucepan. Heat on medium heat, bring to a boil and simmer for 20 minutes, until everything is soft, liquid is reduced and color is light orange.  Remove from heat and stir.
  4. Add the bacon, cilantro, and scallions.  Stir well and serve.
To Serve:
  1. Using a biscuit cutter or measuring cup, place about 1/3 cup rice in the center of a plate and shape it into a circle.
  2. Place the fish fillet on top of the rice.  
  3. Top with pineapple bacon chutney and garnish with a lime wedge.
  4. Squirt some Sriracha on the sides for decoration and dipping.



Meaty Marinara Acorn Squash

Meaty Marinara Acorn Squash

Prep time: 15 minutes / Cook Time: 1 hour  / Servings: 2
Meaty Marinara
Acorn Squash

Ingredients:
  • 1 large acorn squash
  •  1/4 cup olive oil
  • 1 lb. lean ground turkey
  • 1/2 cup shredded four cheese Italian blend
  • 1 jar (16 oz.) tomato basil marinara sauce (I use Trader Joe's)
  • 1 green bell pepper, chopped
  • 1/4 medium yellow onion, chopped
  • 2 tbsp. brown sugar
  • 1/4 tsp. pumpkin pie spice
    1/2 cup California red wine
  • 1 bay leaf
  • 1 tsp. Italian Seasoning
  • 1 tsp. garlic powder
  • salt and pepper to taste
Steps:
  1. Preheat the oven to 400 degrees. 
  2. Cut the acorn squash in half so that the top and bottom rest flat on a cookie sheet.
  3. Remove the seeds from the inside of the squash and rub with 1 tbsp. each of olive oil.  Season with salt and pepper to taste. 
  4. Lay the acorn squash yellow side down on the cookie sheet.  Leave it uncovered and place it in the oven to bake at 400 degrees for about 30 minutes, or until the flesh is soft when pierced with a fork.  Remove from the heat, flip them over on the cookie sheet (yellow side up) and set aside.
  5. Heat a large skillet on high heat with 2 tbsp. olive oil.  Add the bell pepper, onion and ground turkey. Season with salt, pepper and garlic powder.  Continue to cook on medium heat, stirring occasionally for 7-10 minutes until the ground turkey is cooked through and the veggies are soft.
  6. Add the marinara sauce and reduce the heat down to a simmer.  Add the brown sugar, pumpkin pie spice, red wine, bay leaf, and Italian seasoning. Stir well until combined.  Allow the sauce to simmer, stirring occasionally, until there is almost no liquid left in the sauce.  Adjust the seasoning, stir, and remove from the heat.
  7. Spoon about 1/2 cup of the marinara into the center of the acorn squash.  Top with shredded cheese and place the stuffed squash back in the oven for about 5 minutes, until the cheese is melted and bubbly.  Allow them to cool for 5 minutes before serving.


Bacon and Spicy Sausage Casserole with Creamy Cashew Pesto

Bacon and Spicy Sausage Casserole with Creamy Cashew Pesto

Prep Time: 15 minutes / Cook Time: 45 minutes / Servings: 6-8

Pesto Ingredients:
  • 2 cups fresh basil leaves
  • 3/4 cup fresh Italian flat leaf parsley
  • 1/2 cup toasted, unsalted cashew pieces
  • 2 large garlic cloves
  • 1 lemon, juiced and zested
  • 1/4 cup olive oil
  • salt and pepper to taste
Steps:
  1. In a food processor, combine all ingredients except for the olive oil.   
  2. Pulse until combined, mix with a spatula, and mix again on high speed for about 10 seconds.  Drizzle in the olive oil and mix for about 1 minute until smooth and creamy.  Set aside.
Bechamel Sauce Ingredients:
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 3 tbsp. flour
  • 3 tbsp. butter
  • 1 bay leaf
  • 1/4 tsp. pumpkin pie spice
  • salt and pepper to taste
Steps:
  1. In a large saucepan, melt the butter and whisk in the flour on medium heat.  Continue to whisk for about 1 minute until a thick roux is formed.  
  2. Add the milk, cream, bay leaf, pumpkin pie spice and season with salt and pepper.  Continue to whisk on medium heat for about 5 minutes, until sauce thickens.  
  3. Remove from heat and place a sheet of plastic wrap directly on top of the sauce to prevent a skin from forming.  Set aside.
Bacon and Spicy Sausage Casserole with Creamy Cashew Pesto

Casserole Ingredients:
  • 16 oz. Penne noodles
  • 1 lb. spicy Italian sausage, casings removed
  • 8 oz. sliced Crimini mushrooms
  • 8 oz. thick, Applewood smoked bacon, chopped
  • 2 cups shredded four-cheese Italian blend
  • 4 scallions, chopped
  • 1 cup whole milk
  • Bechamel Sauce (from recipe above)
  • Pesto Sauce (from recipe above)
  • salt and pepper to taste
Steps:
  1. Preheat oven to 375 degrees.
  2. Fill a large pot with 4 quarts of heavily salted water.  Bring to a boil and add the penne.  Par boil for about 4 minutes.  Drain the noodles and set aside.  Reserve the large pot to stir and combine the casserole when ready.
  3. Heat a large skillet on medium heat.  Add the bacon and cook for 7-10 minutes, stirring occasionally until the bacon is browned and crispy.  Drain the bacon from the pan with a slotted spoon and place the bacon in a bowl that's been lined with a paper towel.  Reserve the bacon drippings.
  4. Add the sausage, scallions and mushrooms to the hot skillet with the bacon drippings (oh yeah!).  Cook on medium heat, stirring occasionally for about 10 minutes, until sausage is browned and cooked through and all the liquid is cooked off from the mushrooms. Remove from the heat and drain the mixture from the drippings with a slotted spoon.  Add it to the bowl with the bacon and set aside.
  5. Using the large, empty pot from the penne, combine the sausage and mushroom mixture, the bacon, pesto, and bechamel sauce.  Stir with a large spoon.  Add the penne back in and stir in 1 1/2 cups of the shredded cheese and 1 cup of whole milk.  Stir until all ingredients are combined.  Season with salt and pepper to taste and mix until combined.
  6. Transfer the contents of the pot to a large casserole dish, top with the remaining 1/2 cup of shredded cheese and bake in the oven for about 15 minutes, until the cheese is slightly browned and bubbly.  Remove from the oven and allow to cool for 5 minutes before serving.



Stuffed Pork Tenderloin

Prep Time: 1 hour 20 minutes / Cook Time: 30  minutes / Servings: 4

Stuffed Pork Tenderloin
Ingredients:
  • 1 lb. pork tenderloin
  • 1/2 lb. fruitcake, large pieces of fruit removed
  • 1 cup bread crumbs ( I used panko)
  • 4 strips thick, center cut bacon, chopped
  • 1/4 cup spicy brown mustard
  • 2 tbsp. yellow mustard
  • 2 tsp. garlic powder
  • 3 tbsp. olive oil
  • salt and pepper to taste
Steps:
  1. Preheat oven to 375 degrees. With a large knife, split the tenderloin down the middle and butterfly the meat.  Cover the meat in plastic wrap and using a mallet, pound the meat out to 1/4" thickness evenly.
  2. Marinade: In small mixing bowl, combine 3 tbsp. spicy brown mustard and 3 tbsp. yellow mustard.  Add 3 tbsp. olive oil, 1 tsp. garlic powder and salt and pepper to taste.  Whisk together until ingredients are combined. 
  3. Pour the marinade into a large, plastic, sealable bag and add the meat.  Seal the bag and eliminate any air.  Work the meat around in the bag with your hands until completely coated.  Place in the refrigerator for one hour.
  4. Stuffing: Remove the large fruit pieces from the fruitcake by breaking it apart into bits.  Place the remaining pieces in a food processor.  Pulse in the food processor until the bits are broken apart into small crumb like pieces.
  5. In a large skillet, cook the chopped bacon on high heat for 7-10 minutes until browned.  Remove from the heat with a slotted spoon and set aside. Reserve drippings.
  6. In a large mixing bowl combine bread crumbs, bacon, 1 tbsp. spicy brown mustard, 2 tbsp. bacon drippings, 1 tsp. garlic powder and salt and pepper to taste.  Mix well with your hands to create the stuffing.
  7. Remove the pork tenderloin from the refrigerator.  Lay flat on a baking sheet and place the stuffing in the center of the pork loin about 1" wide and 1" thick.  Roll the edges of the pork loin over the stuffing and secure with toothpicks if necessary.  Place on the baking sheet open side down and place in the oven at 375 for about 30 minutes, or until pork loin is cooked through.  Remove from the oven and slice thinly to serve.
Note: you can also sear the pork loin first in the skillet with the bacon drippings for about 5 minutes on one side for additional color and flavor.



Grandma's Chicken and Dumplings
Grandma's Chicken and Dumplings

Prep Time: 10 minutes / Cook Time:  20 minutes / Serves: 4

Ingredients:
  • 2 large chicken thighs, cubed
  • 2 large russet potatoes, cubed
  • 2 large carrots, chopped
  • 2 large celery stalks, chopped
  • 3 tbsp. olive oil
  • 3 tbsp. flour, plus 1 cup
  • 4 cups chicken stock
  • 2 bay leaves
  • 2 tbsp. water
  • 1 tbsp. dried basil
  • 1/4 cup frozen peas
  • salt and pepper
Steps:
  1. Heat olive oil in large pot on medium heat.  Add carrots, potatoes, celery and chicken.  Season with salt and pepper and cook until the chicken is cooked through and veggies are soft, about 7-10 minutes. 
  2. Add 3 tbsp. flour and stir with a wooden spoon, creating a thick roux on the vegetables and chicken.  Add the chicken stock and bay leaves.  Stir until the soup thickens, about 3-5 minutes and reduce to low heat.
  3. In a separate large bowl, add the remaining 1 cup of flour.  Whisk in dried basil and season with salt and pepper.  Add the water and continue to whisk until the flour turns to a thick, chunky dough.
  4. Spoon the dough into the soup with a tablespoon, making dumplings about the size of a cherry tomato.  Cover the pot and let the dumplings set for about 3 minutes.  With a spoon, turn the dumplings over, add the peas and cover again for another 3 minutes.  Remove bay leaves before serving.



Stuffed Pork Chops

Prep Time: 15 minutes / Cook Time: 30 minutes / Servings 4

Stuffed Pork Chops with
Kraft "A Touch of Philadelphia"
 Triple Cheddar Shredded Cheese


 Ingredients:
  • 4 thick cut, pork loin chops
  • 2 tbsp. olive oil
  • 4 medium Russet potatoes, peeled, rinsed and chopped
  • 1 10oz. package frozen, chopped spinach, thawed and well drained
  • 2 tsp. garlic powder
  • 1/4 cup milk
  • 1/2 cup Kraft "With a Touch of Philadelphia" Triple Cheddar Shredded Cheese, plus extra for garnish
  • salt and pepper

Steps:
  1. Preheat the oven to 375 degrees.
  2. Fill a large pot with 4 quarts of heavily salted water and bring to a boil. Add the potatoes and boil for about 12 minutes until potatoes are soft when pierced with a fork.
  3. While potatoes are boiling, partially butterfly the pork chops with a sharp knife.  Deepen the cut a little further just in the center of the chop to create a good cavity to stuff with the potatoes.  Season the chops with salt and pepper.
  4. Heat the olive oil in a large skillet on high heat.  Add the pork chops and sear on all sides of the chops for 2-3 minutes each side to create a nice, dark color and crust all around the chops.  Remove from the skillet, place chops in a roasting pan and bake chops in the oven for about 7-10 minutes until chops are cooked through.  Remove from oven and allow to rest for 5 minutes. 
  5. When potatoes are soft, drain them and transfer to a large mixing bowl.  Add the spinach, milk, garlic powder and cheese.  Season with salt and pepper to taste. Use a potato masher to mash and combine potatoes and other ingredients.  You will have plenty of extra mashed potatoes.
  6. To serve:  Place the chops on a serving dish, open side up.  Stuff about 1/4 cup of the mashed potato mixture into the open cavity of the chops.  Top with extra cheese and serve.



Cheddar Bacon Mega Pockets

Prep Time: 20 minutes / Cook Time: 20 minutes / Servings: 6

Left: Sausage Parmesan Mega Pocket
Right: Bacon Cheddar Mega Pocket
Ingredients:
  • 1 ready-made pizza crust or dough ( I used Pillsbury)
  • 2 medium chicken breasts, chopped
  • 4 slices thick, center cut bacon, chopped
  • 1 cup frozen chopped broccoli florets
  • 1 cup shredded cheddar cheese
  • 1 tsp. garlic powder
  • salt and pepper
Steps:
  1. In a large skillet, cook the chopped bacon on medium heat for 7-10 minutes until crisp.  Remove from heat with a slotted spoon and set aside. 
  2. Add the chicken to the bacon drippings, season with garlic powder, salt and pepper. Continue to cook on medium heat  for 7-10 minutes until browned and cooked through.
  3. When chicken is cooked, add chopped broccoli and cooked bacon into the pan.  Reduce heat to low and warm the broccoli for about 3-5 minutes.  Remove from heat and stir in cheddar cheese.
  4. Roll the pizza dough out onto a cookie sheet sprayed with cooking spray.  Add the chicken mixture to the very center of the pizza dough.  Roll the sides of the pizza dough up over the chicken and place the seam side down on the cookie sheet.  Tuck the sides under and spray the loaf again with cooking spray.  Place in the oven at 375 degrees for about 20 minutes, until the crust is golden brown.  Remove from the oven and allow to cool for 15-20 minutes before slicing.
Sausage Parmesan Mega Pockets

Sausage Parmesan Mega Pockets

Prep Time: 20 minutes / Cook Time: 20 minutes / Servings: 6

Ingredients:
  • 2 chicken apple sausages (I used Hillshire Farms), chopped
  • 1 tbsp. olive oil
  • 1 cup mashed potatoes, cooked
  • 1/2 green bell pepper, chopped
  • 2 scallions, chopped
  • 1 cup shredded Parmesan cheese
  • salt and pepper
Steps:
  1. Heat olive oil in a large skillet on medium heat.  Add the sausage, scallions and bell pepper. Season with salt and pepper and cook on medium heat for 5-7 minutes until sausage is browned and veggies are soft. 
  2. Reduce heat to low and stir in mashed potatoes.  Heat the mashed potatoes for 3-5 minutes until warm. 
  3. Stir in Parmesan cheese and remove from heat.
  4. Roll the pizza dough out onto a cookie sheet sprayed with cooking spray.  Add the sausage mixture to the very center of the pizza dough.  Roll the sides of the pizza dough up over the sausage and place the seam side down on the cookie sheet.  Tuck the sides under and spray the loaf again with cooking spray.  Place in the oven at 375 degrees for about 20 minutes, until the crust is golden brown.  Remove from the oven and allow to cool for 15-20 minutes before slicing.



Peanut Buttah Cup Pan-clogs

Peanut Buttah Cup Pan-clogs

Peanut Buttah Cup
Pan-clogs

Prep Time: 10 minutes / Cook Time: 15 minutes / Servings: 4-6 pan-clogs

Ingredients:
  • 1 cup Instant Pancake Mix (water needed only)
  • 3/4 cup water
  • 6 mini chocolate covered peanut butter cups (plus a few extra for garnish)
  • 1/4 cup powdered sugar (for garnish)
Steps:
  1. Chill the mini peanut butter cups in the refrigerator for about 20 minutes.  Remove from the refrigerator and chop roughly.  Set aside.
  2. Whisk together pancake mix and water in a large mixing bowl.  Stir in peanut butter cup pieces.
  3. Heat a large griddle or skillet on medium heat.  Spray with cooking spray.
  4. Pour the pan-clog mix onto the skillet in 4-6 plops and cook on medium heat for 3-4 minutes per side, until golden brown and cooked through.
  5. To serve: Place the pan-clogs onto a serving plate, sprinkle with powdered sugar, top with extra candy pieces and serve immediately.


Sum-uh-tha-Yella Chicken & Mushroom Risotto

Sum-uh-tha-Yella Chicken & Mushroom Risotto

Prep Time: 10 minutes / Cook Time: 40 minutes / Servings: 4

Sum-uh-tha-Yella Chicken & Mushroom Risotto
Ingredients:
  • 1 cup Arborio rice (or other short grain rice)
  • 3 tbsp. olive oil
  • 2 large chicken breasts
  • 1/2 red bell pepper
  • 4 scallions, chopped (reserve about 2 tbsp. for garnish)
  • 10 oz. bag of sliced baby bella mushrooms
  • 1 cup shredded Parmesan Cheese
  • 4 cups low-sodium chicken broth
  • 1 lemon, zested
  • 1/2 tsp. yellow food coloring
  • 1 tsp. garlic powder
  • 1/4 tsp. red chile flake
  • salt and pepper
Steps:
  1. Heat 2 tbsp. olive oil in a large skillet on medium heat.  Add chicken, season with salt, pepper and 1/2 tsp. garlic powder.  Continue to cook on medium heat for 4-5 minutes on each side until chicken is browned and just cooked through.  Remove from heat and set aside.
  2. In the same heated skillet, heat remaining olive oil.  Stir in scallions, mushrooms, red bell pepper, red chile flake and remaining garlic powder.  Season with salt and pepper and cook on medium heat for 3-4 minutes, until veggies are soft.  Stir in rice and toast on medium heat for another 3-4 minutes.
  3. Stir in food coloring with 1/2 cup chicken broth, stirring continuously until the broth is absorbed.  Keep adding the chicken broth 1/2 cup at a time, stirring constantly, until the rice is soft, with almost a creamy sauce, about 20 minutes (you may not need the entire 4 cups of broth).
  4. Chop the chicken into bite size pieces.  When the rice is soft and creamy, stir in the chopped chicken and 3/4 cup parmesan cheese.
  5. To serve:  Scoop 1/4 of the risotto into 4 serving bowls.  Top with chopped scallions, remaining Parmesan cheese and lemon zest.  Serve immediately.


Delicious, Filling Burritos

Prep Time: 15 minutes / Cook Time: 30 minutes / Servings: 4 burritos

Delicious, Filling Burritos
Ingredients:
  • 1 lb. ground turkey
  • 4 large flour tortillas
  • 1 cup white rice, cooked
  • 1 cup canned black beans
  • 1 cup shredded cheddar cheese
  • 1 cup pico de gallo or salsa fresca
  • 1 tbsp. paprika
  • 1 tbsp. chili powder
  • 2 tsp. garlic powder
  • 1 tsp. ground cumin
  • 1/2 lime, juiced
  • 1/4 tsp. chipotle chile powder
  • salt and pepper

Steps:
  1. Heat a large skillet on medium heat.  Add ground turkey, paprika, chili powder, garlic powder, and ground cumin.  Mix seasoning into meat while cooking.  Season with salt and pepper to taste and continue to cook on medium heat for 7-10 minutes until turkey is brown and cooked through.
  2. In a medium saucepan, combine cooked rice and canned beans.  Stir in lime juice and chipotle powder.  Season with salt and pepper to taste.  Stir until combined and cook on low heat for 5-10 minutes, just until rice and beans are warmed.
  3. Heat tortillas in microwave for 10-15 seconds.  Place the burritos on a flat surface.  Place 1/4 cup shredded cheese in the center of each tortilla.  Add a large spoonful of ground turkey, rice & beans, and salsa on top of the cheese.  Tuck the ends of the burrito in and roll edges under.  Serve immediately.
Delicious, Filling Burritos




Southwest Sausage Cornbread Bake
Southwest Sausage Cornbread Bake


Prep Time: 20 minutes / Cook Time: 60 minutes / Servings: 8


Southwest Sausage Cornbread Bake

Ingredients:
  • 3 Spicy Italian Turkey Sausages
  • 1 15 oz. can black beans, rinsed and drained
  • 1 cup of brown rice, cooked
  • 1 medium tomato, chopped1 14 oz. bag C&W Ultimate Southwest Vegetable Blend
  • 1/2 cup shredded Mexican blend cheese, plus 1 tbsp. for garnish
  • 1 6oz. package cornbread muffin mix
  • 1 egg, slightly beaten
  • 1/2 tbsp. ground cumin
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1/4 cup chopped cilantro for garnish
  • 2/3 cup low-fat (2%) milk
  • salt and pepper to taste
Steps:
  1. Preheat oven to 425 degrees.
  2. In a large skillet, cook the sausages on medium heat for 4-5 minutes on each side, until browned. Remove from heat and slice on a bias. Sausages should still be slightly uncooked in the middle. Set aside.
  3. In the same skillet, combine vegetable blend, black beans, cooked brown rice, tomato, ground cumin, chili powder and garlic powder. Stir until combined, season with salt and pepper and cook on medium heat for 4-5 minutes. Stir in cheese and 2 of the sausages until combined. Transfer to a large casserole dish and spread evenly over the bottom of the dish.
  4. In a large mixing bowl, combine egg, milk and cornbread mix. Whisk until smooth. Add the mixture in plops with a spoon over the bean mixture to the casserole dish. Spread the remaining sausage slices out on top of the bean mixture in between the cornbread plops.
  5. Bake in the oven for about 15 minutes at 425 degrees, until a toothpick comes out clean from the cornbread muffins. Serve a spatula full of beans and franks mixture with a cornbread muffin. Garnish with cheese and cilantro. 


Pineapple Upside Down Pancakes

Prep Time: 5 minutes / Cook Time: 20 minues / Servings: 6-8 pancakes
Pineapple Upside Down
Pancakes

Ingredients:
  • 2 cups instant pancake mix
  • 1 cup water
  • 1/2 tsp. baking soda
  • 1/2 cup Agave nectar
  • 1/4 tsp. pumpkin pie spice
  • 1 can of pineapple rings in pineapple juice
  • 1/2 cup dark rum
  • 1/4 cup powdered sugar (for dusting)
  • cooking spray

Steps:
  1. Preheat oven to 250 degrees.
  2. Heat a large skillet to high heat.  Add the Agave nectar and cook until boiling and bubbly.  
  3. Sprinkle in the pumpkin pie spice.
  4. Add the pineapple slices and allow the Agave nectar to reduce for about 3-4 minutes.  As the pineapples begin to caramelize and nectar begins to thicken, turn the pineapple slices over and cook for another 2-3 minutes.  When browned, remove the pineapple slices from the heat and set aside.  
  5. Add the rum to the caramelized Agave nectar and deglaze the pan with a wooden spoon or spatula.  Remove the mixture from the heat and set aside.
  6. In a large bowl, combine the pancake mix, water and baking powder.  Mix with a whisk until combined.
  7. Heat a large pan or griddle to medium heat.  Spay the pan and a 4" biscuit cutter with cooking spray and place the biscuit cutter in the center of the griddle.  Add just enough pancake mix to cover the bottom of the biscuit cutter.  Cook on medium heat until the batter is bubbly on top, about 2-3 minutes.  
  8. Add a slice of caramelized pineapple to the center of the pancake and drizzle in a small spoonful of the rum/Agave mixture. Remove the biscuit cutter, carefully flip the pancake over and continue to cook for another 1-2 minutes, until the other side of the pancake is cooked through.
  9. Repeat steps until completed, placing the cooked pancakes on a cookie sheet in the oven until ready to serve.
  10. To Serve: Arrange 2-3 pancakes onto a serving dish.  Drizzle with remaining rum/Agave mixture and dust with powdered sugar.



Grand Canyon Sunrise Chilaquiles
 

Prep Time: 15 minutes / Cook Time: 1 hour / Servings: 4-6

Ingredients:
  • 3 corn tortillas
  • 1 1/2 medium bell peppers ( I used 1/2 orange, 1/2 red, 1/2 yellow)
  • 5 boneless, skinless chicken tenders
  • 1/4 red onion, chopped
  • 1 medium tomato, chopped
  • 1 1/2 cups egg substitute (or 6 eggs)
  • 1 10oz. jar of salsa verde ( I use Trader Joe's)
  • 1 cup low-fat Mexican blend shredded cheese
  • 1/2 cup low-fat sour cream
  • 1/4 cup finely chopped fresh cilantro
  • Southwest spice blend (recipe below)
  • 1/2 tsp. garlic powder
  • cooking spray
  • salt & pepper to taste

Steps:
  1. Preheat oven to 400 degrees.
  2. Using a large knife or pizza cutter, slice the tortillas into four triangles each.  Arrange the triangles onto a cookie sheet and spray both sides with cooking spray.  Place them in the oven and bake at 400 degrees for about 15-20 minutes, until golden and crispy.  Remove them from the heat, allow them to cool for a few minutes and arrange them in the bottom of a 9x9 glass baking dish so that they completely cover the bottom of the dish.  Set aside.
  3. Raise the oven temperature to a high broil.
  4. Cut the bell peppers in half and discard the seeds.  Place the bell peppers in the broiler for about 5 minutes on each side until they're blistering and browning.  If you've got a gas stove or grill you can also place the peppers directly on the flame for about 5 minutes on each side.  Remove them from the heat, allow them to cool for a few minutes and then cut them into thin strips.  Set aside. 
  5. Lower the oven temperature back to 400 degrees.
  6. Heat a large skillet to medium heat and spray with cooking spray.  Add the egg substitute and season with 1/2 tsp. garlic powder and salt & pepper to taste.  Stir until combined and cook until the egg substitute is completely cooked.  Remove from the heat and set aside.
  7. Re-spray the same skillet and re-heat. Add the chicken tenders, onions and tomatoes.  Season with the Southwest spice blend, stir until combined and cook on medium heat until the onions are soft and the chicken is cooked through.  Remove from the heat and transfer the mixture to a cutting board.  Shred the chicken with a fork, stir until combined and set aside.
  8. Assemble the chilaquiles:  Start with the tortillas laid flat in the glass baking dish.  Evenly pour the entire jar of salsa verde on top of the tortillas.  Evenly spread the scrambled eggs on top of the salsa verde.  Add the roasted bell peppers on top of the eggs, and then add all of the chicken mixture on top of the bell peppers.  Top with 1 cup of the low-fat shredded Mexican cheese.  Place in the oven and bake in the oven at 400 degrees for about 10 minutes, until cheese is melted and edges are  browned.  Cover with foil and bake for another 10-15 minutes.  Remove from the heat, allow it to cool for a few minutes and serve.  Top with low-fat sour cream and chopped cilantro.


Savory Chicken Gnocchi in Light Tomato Cream Sauce  

Savory Chicken Gnocchi in Light Tomato Cream Sauce








Prep Time: 10 minutes / Cook Time: 20 minutes / Servings: 4

Ingredients:
  • 2 large chicken breasts, cubed
  • 12 oz. potato gnocchi
  • 1/2 red bell pepper, chopped
  • 1 cup Trader Joe's Organic Tomato and Roasted Red Pepper Soup (or other premium tomato based soup)
  • 1/4 cup Heavy Cream
  • 1 1/4 cups Shredded Parmesan Cheese
  • 1 Roma Tomato, Chopped
  • 1/4 cup finely chopped fresh basil
  • 1 lemon, zested
  • 2 tsp. Italian Seasoning
  • 2 tbsp. olive oil
  • salt and pepper to taste
Steps:
  1. Heat olive oil in a large skillet.  Add chicken, red bell pepper and Italian Seasoning and season with salt and pepper to taste. Cook on medium heat for 7-10 minutes until peppers are soft and chicken is cooked through.  Whisk in tomato soup and heavy cream, reduce heat to low and let simmer until combined and thickened, about 5 minutes.
  2. While sauce is thickening, bring a large pot of salted water to a boil on high heat. Add gnocchi, stir and boil until the gnocchi floats, about 3-5 minutes.  Remove from heat, drain and add to chicken mixture.
  3. Stir in 1 cup Parmesan cheese until combined and melted.
  4. To Serve:  Spoon 1/4 of the mixture into 4 bowls.  Top with fresh tomato, basil and lemon zest.  Finish with the remaining Parmesan cheese. Serve immediately.
Savory Chicken Gnocchi in Light Tomato Cream Sauce




Braised Short Ribs with Sweet, Sun-Dried Tomato and Red Wine Reduction

Braised Beef-Short Ribs
Prep Time:  30 minutes / Cook Time: 4 hours / Servings: 4

Ingredients:

  • 3 pounds boneless beef short ribs (about 12 ribs)
  • 10 oz. sliced crimini or baby bella mushrooms
  • 4 scallions, chopped
  • 3 cups low-sodium beef stock
  • 3/4 cup of sun dried tomatoes in oil (usually sold in a 6-8 oz. glass jar)
  • 1/4 cup molasses
  • 1 cup Cabernet Sauvignon
  • 2 tbsp. brown sugar
  • 2 tbsp. corn starch
  • salt and pepper to taste
Steps:
  1. Drain and reserve the olive oil from the sun-dried tomatoes.  Place the tomatoes in a blender or food processor and blend on high speed for about 3 minutes, until a thick, chunky paste is formed.
  2. Heat the reserved olive oil in a large skillet.  Add mushrooms and scallions, season with salt and pepper and cook on high heat until mushrooms are browned and scallions are soft, about 7 minutes.  Remove from pan and set aside.
  3. Add the meat to the skillet, season well with salt and pepper and sear on each side for about 3-5 minutes per side, until each side is browned.  Remove from the pan and set aside. 
  4. Add about 1 cup of beef stock to the saucepan, de-glaze the pan with the stock and pour into a crock pot.  Add the rest of the stock, sun-dried tomato paste, molasses, wine and brown sugar to the crock pot and stir.  Add the meat and mushrooms, cover and cook in the crock pot for 4 hours, stirring occasionally.
  5. Remove the meat from the pot and cover with foil.
  6. Add 2 tbsp. corn starch to 1/2 cup cold water and stir until the corn starch dissolves.  Add to the crock pot and whisk until the sauce thickens, about 2 minutes.
  7. Serve short ribs on top of mashed potatoes or rice.  Top with the reduction sauce and serve immediately.


Italian Chicken Pitas

Prep Time: 10 minutes / Cook Time:15 minutes / Servings: 4 Pitas

Italian Chicken Pitas
Ingredients:
  •  2 large chicken breasts, chopped
  • 1 orange bell pepper, chopped
  • 2 scallions, chopped
  • 1 tbsp. Sicilian Spice blend (or 1 tbsp. Italian Seasoning and 1/2 tsp. red chili flake)
  • 1 cup white rice, cooked
  • 2 tbsp. olive oil
  • 1 Roma tomato, chopped
  • 5 fresh basil leaves, chopped
  • 1/2 cup shredded Parmesan cheese
  • 2 Pita bread rounds, cut in half
  • 1/2 cup warm marinara sauce or ranch dressing (for dipping)


Steps:
  1. In a large skillet, heat 2 tbsp. olive oil on medium heat.  Add chicken, bell pepper and scallions.  Season with spices and salt and pepper.  Stir until combined and cook on medium heat for 7-10 minutes until veggies are soft and chicken is browned and cooked through.
  2. Stir in rice and cheese and cook until cheese is melted and stringy, about 1 minute.  Remove from heat, stir in fresh tomato and basil until combined.  
  3. Stuff mixture into four open pita halves.  Serve with warm marinara and/or ranch dressing.




Sicilian Spice Meatballs
 
Prep Time: 20 minutes / Cook Time: 60 minutes / Servings: 6
Ingredients:
Sicilian Spice Meatballs
  • 1 cup (measured dry) brown rice
  • 4 tbsp. olive oil
  • 1 1/2 cups low-sodium chicken broth
  • 1 cup Trader Joe's Organic Tomato and Roasted Red Pepper Soup (or other Tomato Soup)
  • 1 pound lean ground turkey
  • 1/4 cup bread crumbs
  • 1 tbsp. milk
  • 1 tbsp. ketchup
  • 1 1/2 cups shredded Parmesan cheese
  • 2 scallions, finely chopped
  • 3 tbsp. finely chopped fresh, flat leaf parsley
  • 1 egg
  • 2 tsp. garlic powder
  • 1 tbsp. Italian Seasoning
  • 1-2 tsp. red chili flake (optional to your preference)
  • 2 Roma tomatoes, chopped into large pieces
  • 1/2 cup chopped fresh basil leaves

Steps:
  1. In a large saucepan, heat 2 tbsp. of olive oil.  Add the rice and toast for 3-4 minutes on high heat, stirring constantly.  Add 2 cups of chicken broth and the tomato soup.  Season with salt and pepper and stir to combine.  Reduce the heat to a simmer, cover and cook for 30-40 minutes, until the rice is soft and all the liquid is absorbed.  Remove from the heat, stir and set aside.
  2. In a large mixing bowl, combine ground turkey, bread crumbs, milk, ketchup, 1/2 cup Parmesan cheese, scallions, parsley, egg, garlic powder, Italian Seasoning and red chili flake.  Season well with salt and pepper and mix everything together with your hands until combined.
  3. Heat the remaining 2 tbsp. olive oil in a large skillet on medium heat.  Roll the turkey into 1" meatballs with your hands and place them in the pan.  Cook on medium heat for 4-5 minutes per side, until brown and cooked through.  Cook the meatballs in batches if necessary.
  4. When the last of the meatballs are cooked, add the rest into the pan and add the remaining 1/2 cup of chicken broth.  Deglaze the bottom of the pan with the broth.  Add about 2 cups of the cooked rice and stir well to combine.  Stir in the chopped Roma tomatoes, 1/2 cup Parmesan Cheese and the chopped basil until combined.  Finish with the remaining Parmesan cheese and serve. 
Sicilian Spice Meatballs
Pulled Pork Sandwiches

Prep Time: 20 minutes / Cook Time: 4 hours / Servings: 4

Pulled Pork Sandwiches
Ingredients:
  • 4 boneless pork loin chops
  • 1 cup sweet, dark BBQ sauce
  • 2 scallions, chopped
  • 2 garlic cloves, chopped
  • 1 shallot, chopped
  • 1/2 cup marinara sauce
  • 2 oz. pepperoni, chopped
  • 1 whole roasted red pepper (jarred)
  • 1/2 cup low-sodium chicken broth
  • 2 tbsp. olive oil
  • salt and pepper to taste
Steps:

  1. Heat 2 tbsp. olive oil in a large skillet.  Add pork chops, scallions, garlic and shallots.  Season well with salt and pepper and cook pork chops on high heat for 3-4 minutes on each side, until well browned on both sides.  Transfer pork chops to crock pot.
  2. Add chicken broth to skillet and turn off heat.  Deglaze pan with the broth, then transfer the contents to a blender or food processor. 
  3. Add roasted red pepper, pepperoni, marinara and BBQ sauce to the food processor or blender.  Mix on high speed for about 1 minute until mixture is smooth.  Add the sauce to the crock pot.
  4. Cook together in crock pot for 3 1/2 hours, until meat falls apart with a fork.  Shred all the meat with a fork, stir into the sauce and continue to cook for an additional 30 minutes.  Serve immediately on sandwich rolls.
Pulled Pork Sandwiches



Grilled Goat Cheese, Chicken and Roasted Pepper Pizza

Prep Time: 20 minutes / Cook Time: 20 minutes / Servings: 4

Ingredients:
Grilled Goat Cheese, Chicken and Roasted Pepper Pizza
  • 1 Ready to bake pizza dough ( I use Trader Joe's)
  • 2 tbsp. chopped fresh Rosemary
  • 4 tbsp. olive oil
  • 1/4 cup all-purpose flour
  • 3 chicken tenders
  • 4 tsp. garlic powder
  • 6 oz. soft goat cheese
  • 1/4 cup whole milk
  • 1/2 cup jarred roasted peppers in olive oil, chopped
  • 5 large basil leaves, chopped
  • 1 cup shredded Parmesan cheese
  • salt and pepper to taste
Steps:
  1. Pre-heat outdoor grill to high heat.
  2. Set the pizza dough out on a lightly floured surface and let it sit for about 20 minutes.  
  3. Work in the rosemary and 2 tbsp. olive oil in with your hands until combined.  Flour the dough and roll it out onto a flat surface until the dough is at desired shape and thickness. Brush with 1 tbsp. olive oil and season with salt and pepper to taste.
  4. Place the dough on the grill, oiled side up, cover and cook on high heat for 2-3 minutes.  Turn the dough over and cook another 2 minutes.  Remove from the heat and place on a flat cookie sheet or baking stone.
  5. In a large skillet, heat remaining 1 tbsp. olive oil on high heat. Add chicken, 1tsp. garlic powder and season with salt and pepper.  Reduce heat to medium and cook chicken for 5-7 minutes until browned on both sides.  Remove from heat, chop into small pieces and set aside.
  6. In a large mixing bowl, combine goat cheese, milk and remaining 3 tsp. garlic powder.  Season with salt and pepper. Stir until ingredients are combined and a smooth, thick sauce is formed.
  7. Spoon or brush the goat cheese sauce evenly onto the pizza crust.  Top with the chopped chicken, chopped roasted peppers, chopped basil leaves and shredded Parmesan cheese.  
  8. Place the cookie sheet or baking stone back on the grill with the pizza, cover and cook on high heat for about 5 minutes, until the cheese is melted.  Remove from heat, allow to cool for 5 minutes, slice and serve.
Grilled Sausage and Mushroom Pizza
Prep Time: 20 minutes / Cook Time: 20 minutes / Servings: 4

Ingredients:
Grilled Sausage and Mushroom Pizza
  • 1 ready to bake pizza dough (I use Trader Joe's)
  • 1 tbsp. olive oil
  • 1/4 cup all-purpose 
  • 1 cup marinara sauce
  • 4 oz. ground sweet Italian Sausage
  • 4 oz. sliced pepperoni
  • 2 cups sliced white mushrooms
  • 1 1/2 cups shredded four cheese Italian blend
  • salt and pepper to taste
Steps:

  1. Pre-heat outdoor grill to high heat.
  2. Set the pizza dough out on a lightly floured surface and let it sit for about 20 minutes.
  3. Flour the dough and roll it out onto a flat surface until the dough is at desired shape and thickness. Brush with 1 tbsp. olive oil and season with salt and pepper to taste.
  4. Place the dough on the grill, oiled side up, cover and cook on high heat for 2-3 minutes.  Turn the dough over and cook another 2 minutes.  Remove from the heat and place on a flat cookie sheet or baking stone.
  5. In a large skillet, cook the sausage and mushrooms on high heat for 7-10 minutes, until the liquid has evaporated from the mushrooms and the sausage is browned.  Remove from the heat and set aside.
  6. Spoon or brush the marinara sauce evenly onto the pizza crust.  Top with 1/2 of the cheese, then the pepperoni, sausage and mushrooms next, and finally the remaining 1/2 of the cheese.
  7. Place the cookie sheet or baking stone back on the grill with the pizza, cover and cook on high heat for about 5 minutes, until the cheese is melted.  Remove from heat, allow to cool for 5 minutes, slice and serve.
Grilled Pizza: Two Ways



Chipotle Lime Stuffed Chicken

Chipotle Lime Stuffed Chicken
Ingredients:
  • 1/2 cup Philadelphia Cream Cheese
  • 1/2 cup bread crumbs
  • 1/2 teaspoon chipotle chile powder
  • 8 chicken tenders
  • 8 sprigs of fresh cilantro, for garnish
  • 1 medium fresh zucchini
  • 1 medium lime, juice and zest
  • 1 teaspoon each, salt and pepper
Steps:
  1. Using a kitchen mallet, pound out each of the chicken tenders until they are 1/4 inch in thickness. Set aside.
  2. Using a cheese grater or food processor, shred the zucchini until it gives you 1 1/2 cups of shredded zucchini. Set aside.
  3. In a large mixing bowl, combine bread crumbs, shredded zucchini, salt and pepper, chipotle powder and cream cheese. Add the zest and the juice of the lime and stir until all ingredients are well combined.
  4. Lay chicken tenders out flat on a plate and spoon a large tablespoon of stuffing into the center of each chicken tender. Roll the chicken tender up around the stuffing, forming a small roll with the stuffing inside. Secure the ends with a toothpick if desired.
  5. Grill the stuffed chicken tenders on high heat for 4-7 minutes, then flip and grill for 4-7 minutes on the other side, until the chicken is completely cooked through (grill time will depend on the size of the chicken tender).
  6. To serve: Remove from grill heat and let cool for about two minutes. Remove toothpicks. Serve with desired sides and garnish with fresh cilantro sprigs.


Roasted Chicken in Mushroom Sauce

 

Prep Time: 10 minutes / Cook Time: 20 minutes / Servings: 4

Ingredients:
  • 1 store-bought, precooked rotisserie chicken
  • 10 ounces Philadelphia Cooking Creme, Savory Garlic
  • 1/2 pound sliced white mushrooms
  • 1/2 pound sliced Crimini mushrooms
  • 4 tablespoons butter
  • 1/2 cup Chicken broth
  • 1/2 cup finely chopped fresh shallots
  • 1/4 cup dry white wine
  • 1/4 cup chopped fresh parsley
  • 2 jars marinated Artichoke Quarters, drained (about 1 3/4 cups)
Steps:
  1. Remove meat from the bones of the chicken. Leave the meat in large chunks with skin attached. Place in a large casserole dish and set aside.
  2. Melt the butter in a large skillet on high heat. Add the shallots and sweat for 2 minutes. Add the mushrooms and white wine. Season with salt and pepper and let the mushrooms cook down for about 7 minutes.
  3. Stir in the Philadelphia Cooking Creme and reduce the heat to medium. Add the chicken broth and artichokes, stir and let the sauce reduce on medium heat for about 7 minutes.
  4. Remove sauce from heat, pour over the chicken, stir and place the uncovered casserole dish in the oven to cook at 350 degrees for about 10 minutes.
  5. To serve: Spoon chicken onto plate, cover with sauce and garnish with chopped parsley. Serve immediately.



Crab Macaroni N Cheese


Prep Time: 10 minutes / Cook Time: 20 minutes / Servings: 4

Ingredients:
  • 16 ounces Macaroni Elbows
  • 1/4 cup finely chopped fresh chives
  • 2 cups Kraft Shredded Five Cheese Italian Blend
  • 1 cup Lowfat Milk
  • 1/4 cup Butter
  • 1 Lemon, zested
  • 1 pound cooked, fresh crab meat, chopped
  • 1 10 oz. tub of Philadelphia Cooking Creme, Original
Steps:
  1. In a large pot, bring 4 quarts of salted water to a boil. Add the macaroni elbows, boil for 7-10 minutes until soft, drain and set aside.
  2. Melt the butter in a large saucepan. Stir in the Philadelphia Cooking Creme and combine until smooth. Add the milk and cheese, stir until sauce is smooth and creamy. Season with salt and pepper to taste, remove from heat and set aside.
  3. Combine macaroni and cheese sauce into a large serving bowl and stir well. Add chopped crab meat and chives, season with salt and pepper, and stir until all ingredients are combined.
  4. To serve: Spoon macaroni and cheese onto a plate and finish with lemon zest. Serve immediately.


Shrimp and Angel Hair with Creamy Lemon Pesto

Prep Time: 10 minutes / Cook Time: 20 minutes / Servings: 4

Shrimp and Angel Hair with Creamy Lemon Pesto
Ingredients:
  • 16 ounces Angel Hair Pasta
  • 2 cups large fresh basil leaves (about 20 leaves)
  • 1/2 cup fresh flat leaf parsley
  • 1/4 cup Toasted Pine Nuts
  • 1/2 cup finely shredded Parmesan Cheese
  • 1 lemon, juiced and zested
  • 5 ounces Philadelphia Cooking Creme, Savory Garlic
  • 1/4 cup Olive oil
  • 2 pounds medium shrimp, peeled and devained
Steps:
  1. Place 4-5 shrimp on a skewer and season with salt and pepper. Repeat until all the shrimp are skewered. Grill on high heat for 2-3 minutes, until the shrimp are pink and barely cooked through. Remove from the heat and set aside.
  2. In a large pot, bring 4 quarts of salted water to a boil. Add the angel hair pasta, boil for 5-7 minutes until soft, drain and set aside.
  3. In a blender or food processor, combine basil leaves, parsley, pine nuts, parmesan cheese, lemon juice and zest. Pulse for 10-15 seconds until ingredients are combined. Add cooking creme and olive oil and blend for 1 minute until pesto is smooth and creamy.
  4. To serve: Place about 1 cup of pasta in the center of a plate. Spoon the pesto into a sandwich bag, cut one corner off and pipe the pesto onto the plate in a circle around the pasta. Take 3-4 shrimp skewers and stand them up in the pasta, leaning them on each other so they stand alone. Serve immediately.

Crescent Warpped Margherita Egg Bake
Prep Time: 15 minutes / Cook Time:  20 minutes / Serving: 8 tomatoes

Ingredients:
Crescent Wrapped Margherita Egg Bake
  • 1 pkg Refrigerated Crescent Dinner Rolls (8 ct)
  • 1 tablespoon butter (melted) or olive oil
  • 8 medium vine ripened tomatoes
  • 8 small eggs 
  • 1/2 cup(s) finely chopped fresh basil
  • 1/2 cup(s) shredded mozzarella cheese
  • 2 teaspoon(s) Italian seasoning
  • salt and pepper
  
Steps:
  1. Preheat the oven to 350 degrees.
  2. Cut off the top 1/8 of the tomato and hollow out the interior using a melon baller or spoon. Discard the top, center and seeds. Pat the inside dry with a paper towel.
  3. Crack and place 1 egg into the center of each of the tomatoes. You may need to spoon out just a bit of the egg whites if the tomato isn't big enough to hold the entire egg.
  4. Sprinkle the cheese evenly over the eggs. Reserve about 2 tbsp. for garnish at the end.
  5. Sprinkle basil evenly over the cheese on each of the stuffed tomatoes.
  6. Lightly season each with 1/4 tsp. Italian seasoning, and a pinch of salt and pepper.
  7. Unroll the crescent dough and place on a flat sheet. Separate each of the triangles.
  8. Set one of the tomatoes on top of each of the triangles. Stretch the three ends of the crescent triangle out so they meet at the top of the tomato and twist around the center. Lay the twist on top of the tomato. Place all the wrapped tomatoes onto a non-stick cookie sheet.
  9. Brush each of the wrapped tomatoes with the melted butter or olive oil, coating the tops and sides of the crescent dough.  
  10. Sprinkle the remaining cheese on top of the wrapped tomatoes. 
  11. Place in the oven on the center rack and bake at 350 degrees until the eggs are soft set and crescent dough is cooked through, about 20-25 minutes. 
  12. Remove from heat and allow to cool for 2-3 minutes before serving.









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