Food Network

PD-Gumbo
Ingredients
3 large boneless skinless chicken breast halves
Salt and pepper
1/4 cup vegetable oil
1 pound smoked sausage, cut into 1/4-inch slices
1/2 cup all-purpose flour
5 tablespoons margarine
1 large onion, chopped
8 cloves garlic minced
1 green bell pepper, seeded and chopped
3 stalks celery chopped
1/4 cup Worcestershire sauce
1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
4 cups hot water
5 beef bouillon cubes
1 (14-ounce can) stewed tomatoes with juice
2 cups frozen sliced okra
4 green onions, sliced, white and green parts
1/2 pound small shrimp, peeled, deveined and cooked
Directions
Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.
Creamy Cheddar Soup
Ingredients
1 small onion, diced
2 large pimentos, diced
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups chicken stock
1 1/2 cups cream
3/4 cup grated sharp Cheddar
1/2 cup green onions
Salt and black pepper
Dash cayenne pepper, optional
Suggested Serving: your favorite bread or croutons
Directions
In a saucepan, saute onion and pimentos in butter for 5 to 7 minutes. Blend in flour. Add stock and cream. Cook until thick. Add cheese and stir until melted. Add 1/4 cup green onions, salt and pepper, to taste, and cayenne if desired. Garnish with remaining green onions.
Shrimp and Wild Rice Casserole
Recipe courtesy Paula Deen
Prep Time:
10 min
Inactive Prep Time:
--
Cook Time:
1 hr 0 min
Level:
Easy
Serves:
6 to 8 servings
Ingredients
1 (8-ounce) package wild rice
1 pound medium shrimp, peeled and deveined
2 tablespoons butter
1/2 green bell pepper, seeded and chopped
1/2 onion, chopped
1 (10 3/4-ounce can) condensed cream of mushroom soup
2 cups grated sharp Cheddar
Salt and pepper
Directions
Cook the rice according to package directions minus 1/4 cup water. Drain and cool.
Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.
Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.
Preheat oven to 325 degrees F.
In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.
Jambalaya
Recipe courtesy Paula Deen
Prep Time:
20 min
Inactive Prep Time:
0 min
Cook Time:
25 min
Level:
Easy
Serves:
4 to 6 servings
Ingredients
Jambalaya Mix, recipe follows
2 1/2 cups water
1 (14-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1/2 pound fully cooked smoked sausage, cut into 1/4-inch slices
1/2 to 3/4 pound medium, fresh shrimp, peeled and deveined
Directions
In a Dutch oven, combine mix, water, tomatoes, tomato sauce and smoked sausage. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 20 minutes. Add shrimp and cook for an additional 5 to 7 minutes, or until shrimp are pink.
Jambalaya Mix:
1 cup long-grain rice
3 tablespoons dried minced onion
1 tablespoon dried parsley flakes
1 tablespoon beef bouillon granules
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 bay leaf
In a small bowl, combine rice, onion, parsley, beef bouillon, thyme, garlic powder, black pepper, cayenne pepper, salt, and bay leaf. Pour into cellophane bag. Store in an air-tight container.
Cajun Seafood Balls
Recipe courtesy Paula Deen
Prep Time:
20 min
Inactive Prep Time:
0 min
Cook Time:
5 min
Level:
Easy
Serves:
approximately 2 dozen
Ingredients
1/2 pound cooked, cleaned and peeled shrimp
1 (6-ounce) can crabmeat
1 (6-ounce) can salmon fish
1 (7-ounce) can whole corn kernels, drained
1 cup cooked white rice, leftover is fine
1 tablespoon Cajun spice mix
1/2 cup prepared tartar sauce, plus more for serving
1 tablespoon grainy mustard
2 tablespoon dried parsley flakes
Salt and freshly ground black pepper
2 eggs, beaten, divided
1/4 cup dried bread crumbs
Peanut oil, for frying
Lemon wedges, for serving
Directions
Pulse the shrimp in a food processor until finely chopped. Transfer the shrimp into a large mixing bowl. Add all the remaining ingredients except 1 of the beaten eggs and the bread crumbs, and fold together gently but thoroughly. Roll the mixture into 1 1/2-inch balls and dip into the beaten egg and then dredge in the bread crumbs. Deep-fry in 350 degree F oil until golden brown. Drain on paper towels. Serve with lemon wedges and more tartar or remoulade sauce for dipping.
Bo's Eggplant Supreme
Recipe courtesy Paula Deen
Prep Time:
10 min
Inactive Prep Time:
hr min
Cook Time:
40 min
Level:
Easy
Serves:
4 to 6 servings
Ingredients
2 large eggplant
1 teaspoon House Seasoning, recipe follows
5 tablespoons butter
1 (10-ounce) can minced clams, drained, juice reserved
1 cup cracker crumbs
1/2 cup half-and-half
Directions
Preheat oven to 350 degrees F.
Peel the eggplant and cut it into thin rounds. Bring a pot of water to a boil. Add the House Seasoning, then the eggplant, and cook for 10 to 15 minutes, or until tender. Drain the eggplant well and mash it with 3 tablespoons of the butter.
In a greased casserole, layer the mashed eggplant, the clams, and the cracker crumbs. Dot with the remaining 2 tablespoons of butter.
Blend the half-and-half with the reserved clam juice. Taste and add salt, if needed. Pour mixture over the casserole, but be sure to use only enough liquid to fully saturate the dish, otherwise, the dish will become too soupy. Bake for 30 minutes.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Summer Squash Casserole
Recipe courtesy Paula Deen
Prep Time:
10 min
Inactive Prep Time:
--
Cook Time:
30 min
Level:
Easy
Serves:
6 servings
Ingredients
6 yellow or pattypan summer squash
1 cup onions, chopped
1 clove garlic, minced
1/4 cup fresh parsley, chopped
1/2 stick butter
2 slices white bread
1 medium bowl ice water
1 egg
Salt and pepper
1 cup cracker crumbs, or enough to cover casserole
Directions
Preheat oven to 350 degrees F.
Peel and cut squash into cubes. Boil until tender, about 5 to 7 minutes, and drain. Brown onion, garlic, and parsley in 2 tablespoons butter seasoned with salt and pepper. Soak bread in ice water and wring out; chop fine. Add to onion and garlic mixture; cook, stirring, for 2 to 3 minutes. Add drained squash and cook 2 to 3 minutes more, stirring. Remove from heat. Beat egg and add, allowing it to absorb into the mixture. Season with salt and pepper, if needed.
Place in casserole dish or baking pan. Cover top with cracker crumbs and dot with remaining butter. Bake for 20 to 25 minutes, until the crumbs brown.
Cook's Note: You can refrigerate this dish for up to 2 days before baking, but you should add the bread crumb topping right before you bake
The Best Crab Casserole
Recipe courtesy Paula Deen
Prep Time:
8 min
Inactive Prep Time:
hr min
Cook Time:
20 min
Level:
Easy
Serves:
4 to 6 servings
Ingredients
1 (6 1/2-ounce) can crabmeat, drained
1 cup mayonnaise
1 cup soft bread crumbs, plus 1/2 cup buttered soft bread crumbs
3/4 cup half-and-half
6 hard-boiled eggs, diced
1 cup chopped onion
1/4 cup sliced stuffed green olives, plus slices for garnish
1/4 cup chopped fresh parsley leaves
3/4 teaspoon salt
Pinch pepper
Olive slices, for garnish
Directions
Preheat oven to 350 degrees F.
In a large bowl, break the crabmeat in chunks. Add the mayonnaise, 1 cup soft bread crumbs, half-and-half, eggs, onion, olives, parsley, salt, and pepper, and fold together. Divide the mixture among greased individual ramekins or spoon it into a 1 quart casserole dish. Top with the buttered crumbs and bake for 20 to 25 minutes. Garnish with olive slices.
Cheesy Shrimp on Grits Toast
Recipe courtesy Paula Deen
Prep Time:
10 min
Inactive Prep Time:
2 hr 0 min
Cook Time:
1 hr 10 min
Level:
Easy
Serves:
48 rounds
Ingredients
3 (14-ounce) cans chicken broth
1 1/3 cups quick-cooking grits
1/2 cup grated Parmesan
1/2 teaspoon salt
2 tablespoons butter, melted
8-ounce package cream cheese, softened
1 tablespoon half-and-half
1/2 cup grated Italian cheese blend
1 teaspoon chopped parsley leaves
1/2 pound cooked, peeled, and deveined shrimp, chopped
1/2 cup grated Cheddar
Directions
Preheat oven to 400 degrees F.
Bring broth to a boil in a large saucepan. Stir in grits, and return to a boil. Cover, reduce heat, and simmer 5 minutes, or until grits are thickened, stirring occasionally. Stir in cheese and salt. Remove from heat. Spoon grits into a greased 9 by 13-inch baking pan. Cover, and chill at least 2 hours, or until firm. Un-mold grits onto a large cutting board. Cut out 48 (1 1/2-inch) circles using a round or fluted cookie cutter. Brush a large jellyroll pan with melted butter. Place grit rounds on pan. Bake for 15 minutes. Turn grits, and bake 45 minutes more. Set aside. (Up to this point, the recipe can be prepared ahead. If preparing early, cover and refrigerate grit rounds until you are ready to top with shrimp mixture.)
In a large bowl, combine cream cheese and half-and-half, stirring until combined. Stir in cheese, parsley, and shrimp. Top each grits round evenly with shrimp mixture. Top mixture with grated Cheddar. Broil 5 minutes, or until lightly browned and heated through.
Fried Ravioli with Marinara Cream Sauce
Recipe courtesy Paula Deen
Prep Time:
5 min
Inactive Prep Time:
hr min
Cook Time:
18 min
Level:
Easy
Serves:
12 to 15 appetizer servings
Ingredients
9-ounce package frozen 4-cheese ravioli
2 cups ground pecans
3/4 cup grated Parmesan
1/4 cup milk
1 large egg, lightly beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Oil
Marinara Cream Sauce, recipe follows
Directions
Cook ravioli for 2 minutes. Place cooked ravioli on paper towels to drain; set aside.
Combine pecans and cheese in a shallow dish. Whisk together milk, eggs, salt and pepper in a bowl. Dip ravioli in egg mixture then dredge in pecan mixture. Pour oil to a depth of 1/2-inch in a skillet or Dutch oven; heat to 360 degrees F. Fry ravioli, in batches, 2 minutes on each side, or until golden. Drain on paper towels. Serve with Marinara Cream Sauce.
Marinara Cream Sauce:
1 1/2 cups prepared marinara sauce
1/2 cup heavy whipping cream
In a large saucepan, combine sauce and cream. Bring to a boil over medium-low heat. Boil 2 minutes. Remove from heat.
Yield: 2 cups
Cook Time: 2 to 3 minutes
Ease of preparation: easy
Savannah Cheesecake Cookies
Recipe courtesy Paula Deen
Prep Time:
10 min
Inactive Prep Time:
--
Cook Time:
35 min
Level:
Easy
Serves:
25 squares
Ingredients
Crust:
1 cup all-purpose flour
1/4 cup packed light brown sugar
1 cup chopped pecans
1 stick butter, melted
Filling:
2 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 eggs
1 teaspoon pure vanilla or almond extract
Fresh berries and mint leaves, for garnish
Directions
Preheat oven to 350 degrees F.
Combine flour, brown sugar, pecans, and butter in bowl. Press dough into an ungreased 13 by 9 by 2-inch pan. Bake for 12 to 15 minutes or until lightly browned.
For filling, beat cream cheese and granulated sugar together in a bowl until smooth, using a handheld electric mixer; add eggs and extract; beat well. Pour over crust. Bake for 20 minutes. Cool completely. Cut into squares before serving. Decorate tops with berries and mint leaves.
Photograph by Miki Duisterhof
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Easy Tzatziki with Toasted Pita Crisps
2009, Ina Garten, All Rights Reserved
Prep Time:
20 min
Inactive Prep Time:
--
Cook Time:
--
Level:
Easy
Serves:
8 servings
Ingredients
2 (7-ounce) containers Greek yogurt (recommended: Fage Total)
1 hothouse cucumber, unpeeled and seeded
1/4 cup sour cream
2 tablespoons freshly squeezed lemon juice
1 tablespoon white wine vinegar
1 tablespoon minced fresh dill
1 1/2 teaspoons minced garlic
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Toasted Pita Crisps, recipe follows
Directions
Place the yogurt in a medium bowl. Grate the cucumber on a box grater and squeeze the grated cucumber with your hand to remove some of the liquid. Add it to the yogurt along with the sour cream, lemon juice, vinegar, dill, garlic, salt and pepper and stir. Serve with toasted pita crisps.
Toasted Pita Crisps:
8 pita breads
Good olive oil
Heat a gas grill or charcoal grill with coals. Brush the pita with olive oil and heat on both sides until toasted.
Yield: 8 servings
Dinner Spanakopitas
Ingredients
nocoupons
1/4 cup good olive oil
1 cup chopped yellow onion
3 scallions, white and green parts, chopped
2 (10-ounce) packages frozen chopped spinach, defrosted
4 extra-large eggs, lightly beaten
3 tablespoons freshly grated Parmesan cheese
Plain dry bread crumbs
1 teaspoon grated nutmeg
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups small-diced feta cheese (12 ounces)
3 tablespoons toasted pine nuts
24 sheets frozen phyllo dough, defrosted
1/4 pound (1 stick) unsalted butter, melted
Flaked sea salt, such as Maldon, for sprinkling
Directions
Preheat the oven to 375 degrees F.
Heat the olive oil in a medium saute pan, add the onion, and cook for 5 minutes over medium-low heat. Add the scallions, and cook for another 2 minutes until the scallions are wilted but still green. Meanwhile, gently squeeze most of the water out of the spinach and place it in a large bowl.
When the onion and scallions are done, add them to the spinach. Mix in the eggs, Parmesan cheese, 3 tablespoons bread crumbs, the nutmeg, salt, and pepper. Gently fold in the feta and pine nuts.
Place 1 sheet of phyllo dough flat on a work surface with the long end in front of you. Brush the dough lightly with butter and sprinkle it with a teaspoon of bread crumbs. Working quickly, slide another sheet of phyllo dough on top of the first, brush it with butter, and sprinkle lightly with bread crumbs. (Use just enough bread crumbs so the layers of phyllo don't stick together.) Pile 4 layers total on top of each other this way, brushing each with butter and sprinkling with bread crumbs. Cut the sheets of phyllo in half lengthwise. Place 1/3 cup spinach filling on the shorter end and roll the phyllo up diagonally as if folding a flag. Then fold the triangle of phyllo over straight and then diagonally again. Continue folding first diagonally and then straight until you reach the end of the sheet. The filling should be totally enclosed. Continue assembling phyllo layers and folding the filling until all of the filling is used. Place on a sheet pan, seam sides down. Brush with melted butter, sprinkle with flaked salt, and bake for 30 to 35 minutes, until the phyllo is browned and crisp. Serve hot
Greek Salad
Ingredients
nocoupons
1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese, 1/2-inch diced (not crumbled)
1/2 cup calamata olives, pitted
For the vinaigrette:
nocoupons
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil
Directions
Place the cucumber, peppers, tomatoes and red onion in a large bowl.
For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature
Marinated Lamb Kebabs
Ingredients
nocoupons
1 pound plain yogurt (regular or lowfat)
1/4 cup good olive oil, plus more for brushing grill
1 teaspoon lemon zest
1/4 cup freshly squeezed lemon juice (2 lemons)
5 tablespoons fresh whole rosemary leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds top round lamb
1 red onion
Directions
Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, non-reactive bowl. Add the lamb, making sure it is covered with the marinade, cover with plastic wrap and refrigerate overnight or for up to 2 days.
Prepare a charcoal grill with hot coals. Spread the coals in one tight layer on the grill.
Cut the lamb in 1 1/2-inch cubes. You should have about 20 cubes.
Cut the red onion in 8 pieces and separate each piece into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb onto skewers alternately with sections of onion. Sprinkle both sides of the lamb cubes with salt and pepper. Place the skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium-rare
Spicy Cornbread Muffins
Ingredients
Nonstick spray
1/2 cup (1 stick) butter, divided
1/2 onion, finely chopped
1 small red Fresno chile pepper, seeded and finely chopped
1 medium poblano pepper, seeded and finely chopped
Salt
1/2 cup frozen corn, thawed
1 cup all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
3 large eggs
1 cup shredded Cheddar
Directions
Preheat the oven to 400 degrees F. Spray a 12 cup muffin pan with nonstick spray.
In a medium saute pan, over medium heat, add 2 tablespoons butter. Once the butter has melted add the onions and the peppers and saute until soft, about 4 minutes. Season with salt, to taste. Stir in the corn and cook until heated through. Set aside to cool.
Melt the remanding butter in a small pan over low heat and once melted, remove from the heat.
In a large bowl, combine the flour, cornmeal, baking powder, baking soda and salt.
In another large bowl, add the buttermilk and the eggs. Whisk lightly until combined. Using the well method, add the liquid ingredients to the dry ingredients and fold together until combined. Add the sauteed vegetables with the melted butter and the shredded cheese and continue to fold. The batter will be very thick.
Using a 1/2 cup measure, evenly scoop the batter into the muffin tin. Bake for 10 minutes. Remove from the oven and let cool for 10 minutes on a wire rack before serving
Pat's Famous Beef and Pork Chili
Ingredients
6 slices thick-cut applewood smoked bacon, cut into 1/2-inch pieces
4 cloves garlic, finely chopped
2 medium onions, finely chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon chipotle chili powder
2 teaspoons dried oregano
1 tablespoon smoked paprika
Salt and freshly ground black pepper
1 pound 85 percent lean ground beef
1 pound ground pork
1 cup beer (recommended: Budweiser)
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (24-ounce) can crushed tomatoes
1 (24-ounce) can diced tomatoes, with juice
Lime wedges, for garnish
Sour cream, for garnish
Shredded Cheddar, for garnish
Sliced scallions, for garnish
Directions
In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is browned, add the garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano, and smoked paprika and season with salt and pepper, to taste. Cook until the vegetables are tender and seasonings are aromatic. Add the beef and break it up with a wooden spoon. Once beef is broken up and beginning to brown, add the pork. Break up with wooden spoon like the beef, and brown, until no longer pink, roughly 4 minutes. Stir in the beer and beans. Toss together, then add the crushed and diced tomatoes. Turn the heat down to low and simmer for 1 1/2 hours. Taste for seasoning and add salt and pepper, if necessary. Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions
Baked Macaroni and Cheese
Ingredients
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs
Directions
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving
Crimini Ragu with Spinach Crostini and Chicken Ragu with Whole Wheat Pasta
Ingredients
1 pound whole-wheat or whole-grain rigatoni or other short cut pasta
1 loaf crusty bread , bakery sliced (baguette or ciabatta)
1 pound crimini mushrooms, wiped clean
5 tablespoons extra-virgin olive oil
5 to 6 cloves garlic, peeled
1/4 pound pancetta, a couple thick slices, finely diced
1 1/2 pound chicken thighs, chopped into small bite-sized pieces
1 medium to large onion, chopped
1 carrot, peeled
2 to 3 sprigs fresh rosemary, leaves stripped and finely chopped
1 bay leaf
Salt and pepper
1/2 cup Marsala, a couple glugs
1 (28-ounce) can tomatoes (recommended: San Marzano)
Couple handfuls fresh baby spinach
Few grates nutmeg or a pinch of ground
1/4 cup aged balsamic vinegar
Splash heavy cream
Grated Parmigiano-Reggiano
Handful basil leaves, torn
Directions
Bring a large pot of salted water to a boil, add the pasta and cook to al dente, drain and keep warm.
Heat oven to 350 degrees F.
Scatter sliced bread on baking sheet, toast until crisp but not too dry, 6 to 8 minutes.
Quarter mushrooms. Heat 3 tablespoons olive oil, 3 turns of the pan, over medium-high heat. Once the mushrooms have started to brown add 3 to 4 large cloves garlic, grated or finely chopped
While mushrooms cook, begin chicken ragu. Heat 2 tablespoons olive oil, 2 turns of the pan, over medium-high heat. Brown the pancetta 3 to 4 minutes then add chicken and brown evenly 5 to 6 minutes. Add the onions to the chicken. Grate the carrot and stir in with the rosemary, bay and a couple of cloves of garlic, grated or finely chopped. Season with salt and pepper and cook until vegetables are soft.
Add the Marsala to chicken and vegetables, stir and reduce a minute then add tomatoes and crush with wooden spoon. Simmer a few minutes to thicken and combine flavors.
When the mushrooms are tender, season with salt and pepper. Chop the spinach coarsely then stir in to wilt. Add in a few grates of nutmeg, stir in vinegar then a splash of cream. Transfer the mushrooms to a small bowl and serve with toasted bread for topping.
Toss the pasta with the chicken ragu and cheese. Garnish with some torn basil and serve immediately
Beans and Greens Salad
Ingredients
1 teaspoon zest, plus 1 lemon, juiced
1 small clove garlic, minced or grated
2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
Pinch freshly grated nutmeg
1 large or 2 small heads escarole, cleaned and dried, roughly chopped
1 (15-ounce) can cannellini beans, rinsed and drained
Directions
Combine lemon zest, lemon juice, garlic, mustard, olive oil, salt, pepper and a pinch of nutmeg. Toss with greens and beans and serve
Two Sauce Weeknight Lasagna Bowls
Ingredients
Salt
1 pound Campanelle pasta
2 tablespoons extra-virgin olive oil
1/4 pound pancetta, a couple of thick slices, chopped
3/4 pound ground beef pork and veal mix or ground beef
1/2 large carrot, peeled and grated or finely chopped
1 small to medium onion, chopped
3 cloves garlic, 2 chopped or grated, 1 peeled
1/2 teaspoon allspice, a couple of pinches
Freshly ground black pepper
1 bay leaf
3 tablespoons tomato paste
1/2 cup dry red wine
2 cups beef stock
3 tablespoons butter
3 tablespoons flour
2 cups milk
Nutmeg, to taste
1/2 cup grated Parmigiano Reggiano, plus some to pass at table
A handful fresh parsley leaves, finely chopped
Directions
Heat large pot of water to a boil, salt water and cook pasta to al dente.
While pasta water comes to a boil, heat olive oil in a medium sauce pot over medium-high heat, add pancetta and render 2 to 3 minutes then add meat and break up as it browns. When the meat has begun to caramelize and develops a nice brown color, 4 to 5 minutes, add carrot, onion, 2 cloves of garlic, allspice, salt and pepper and a bay leaf. Cook 3 to 4 minutes more to soften onions and carrots bits then stir in tomato paste and cook for 2 minutes, then stir in wine and cook out 1 minute then stir in stock and reduce heat to simmer.
While red sauce cooks, cut remaining whole clove of garlic and rub the inside of a medium sauce pot with it. Melt butter in pot over medium heat. Add in flour and whisk together a minute or so then whisk in milk and bring to a bubble, reduce heat then season sauce with salt, pepper and nutmeg, thicken 8 to 10 minutes.
Toss pasta with white sauce and 1/2 cup grated cheese. Serve pasta in individual bowls and top with a ladle of meat sauce in the middle of the bowl for mixing in. Garnish with parsley
Stretch a Buck Turkey and Bean Burrito Burgers
Ingredients
1 cup cold leftover white or brown rice
1 pound ground turkey
1 (15-ounce) can pinto beans, rinsed and drained
Palmful chili powder
1 1/2 teaspoons, half a palmful, cumin
1 1/2 teaspoons coriander, half a palmful
1 tablespoon grill seasoning, (recommended: Montreal Seasoning by McCormick)
1 tablespoon canola oil
1 ripe avocado
1 clove garlic, grated or finely chopped
1 lime, zested and juiced
1 jalapeno or serrano pepper, seeded and finely chopped
1/2 small red onion, finely chopped
1/2 cup sour cream
4 red leaf lettuce leaves
1 ripe tomato, sliced
4 crusty rolls , split
Directions
Combine rice, meat and beans with spices and grill seasoning. Form 4 big patties from the meat and bean mixture then heat 1 tablespoon oil, a turn of the pan, in a large skillet over medium-high heat. Cook patties 7 to 8 minutes on each side.
While burgers cook, combine avocado with garlic, lime zest and juice, jalapeno and red onion. Mash to roughly combine, then stir in the sour cream.
Place burgers on buns with lettuce and tomato and top with sour cream guacamole
Jicama, Carrot Orange-Chipotle Slaw
Ingredients
1/4 cup orange marmalade
1 orange, zested and juiced
2 tablespoons adobo sauce from canned chipotle in adobo (pop the chipotles in plastic baggie and freeze for later use)
1/3 cup white wine vinegar
1/3 cup canola oil
1 pound jicama root, peeled
2 cups shredded carrots
1/4 cup freshly chopped cilantro leaves
Directions
Whisk the marmalade with orange juice, chipotle sauce, vinegar and oil. Cut the jicama into pieces to fit in the feeder of a food processor. Place shredder attachment blade in bowl and shred the jicama. Toss jicama and carrots with dressing and cilantro.