Beans & Ham

• 2 tablespoons vegetable oil
• 8 medium smoked ham hocks, about 4 ounces each
• 2 cups chopped onions
• 1 pound dried great northern or navy beans
• Freshly ground black pepper
• 2 bay leaves
• 1/2 tsp cayenne pepper
  
• 10 cups water
• Salt

Pre-soak beans overnight per package directions. Drain and rinse. In a medium Dutch oven with a lid, over medium heat, add the oil. When the oil is hot, sear the ham hocks in batches, until brown, about 4 to 6 minutes. Remove the ham hock and set aside. Add the onions. Season with pepper. Saute for 2 minutes. Stir in the beans and bay leaves. Season with pepper. Saute for 1 minute. Add the reserved ham hocks and water. Bring to a boil and reduce the heat to medium low and simmer for 2 hours, or until the meat falls of the bone and the beans are creamy. Remove the bay leaves and season with salt, pepper and cayenne.

Serve with warm buttery cornbread.

Broccoli & Sun-Dried Tomato Pasta Salad

• 1 bunch broccoli, sliced 1/8 inch up to crowns.
• 1 cup sun-dried tomatoes, julienne cut
• 1/2 cup olive oil
• 1/2 cup diced red bell pepper
• 4 cloves garlic, peeled & minced
• 12 oz. spiral pasta
  
• 4 T Pine nuts
• salt & pepper to taste

Heat the olive oil in a skillet over medium heat. Add broccoli, sun-dried tomatoes (including oil if packed in oil) and red pepper and saute until broccoli is tender, about six minutes. Add garlic and heat for another 2 minutes, being careful not to burn the garlic. Remove skillet from heat. Prepare pasta per package directions, rinse in cold water, and add to skillet. Add pine nuts to skillet, toss salad and transfer to serving bowl. Salt & pepper to taste. Serve warm or chilled

Cantonese Chicken and Mushrooms

• 1 1/4 lb boneless chicken breasts, cut into 1 1/2-inch pieces
• 1/2 cup oyster sauce
• 2 tablespoons cornstarch
• 2 tablespoons peanut oil
• 6 scallions, cut into 1-inch pieces
• 8 thin slices peeled ginger
• 3 cloves garlic, coarsely chopped
• 8 to 10 ounces sliced mushrooms, such as cremini, shiitake or a mix
• 12 ounces baby bok choy, cut crosswise into 1 1/2-inch pieces
• 1 1/4 cups low-sodium chicken broth
• 2 teaspoons toasted sesame oil
• Cooked rice, for serving

Toss the chicken with the oyster sauce in a bowl. Mix the cornstarch with 3 tablespoons cold water in another bowl. Place both bowls near the stove with the remaining ingredients.

Heat a wok or deep skillet over high heat until hot. Add the peanut oil, then the scallions, ginger and garlic, and stir-fry about 20 seconds. Add the chicken mixture and stir-fry until the meat is no longer pink on the outside, 2 to 3 minutes. Stir in the mushrooms and bok choy.

Add the broth and sesame oil to the skillet and bring to a boil over high heat. Add the cornstarch mixture, return to a boil and cook, tossing, until the chicken is cooked through and the sauce is thick and glossy, 2 to 3 minutes. Serve with rice.

Chicken and Black Bean-Stuffed Burritos

• 1/4 cup water
• 2 tablespoons fresh lime juice
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground red pepper
• 2 cups shredded rotisserie chicken breast
• 1/4 cup thinly sliced green onions
• 3/4 cup canned black beans, rinsed and drained
• 1/2 cup refrigerated fresh salsa
• 4 (8-inch) flour tortillas
• 1/2 cup shredded Monterey Jack cheese

Bring first 6 ingredients to a boil in a small saucepan. Stir in shredded chicken and green onions.

Combine beans and salsa. Spoon 1/4 cup bean mixture and 1/2 cup chicken mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Roll up.

Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add 2 burritos. Place a cast-iron or other heavy skillet on top of burritos, and cook for 3 minutes on each side. Remove from pan, and repeat procedure with the remaining 2 burritos.

Curry Lentil Soup

• 1/4 cup extra-virgin olive oil
• 6 cloves garlic, finely chopped or grated
• 1 small carrot, peeled and finely chopped
• 1 small chile, seeded and finely chopped
• 1 large shallot, finely chopped
• 1 1/2 cups yellow, red or green lentils
• Salt
• 2 Tblsp curry powder blend or Ras el hanout
• 1 quart chicken or vegetable stock-in-a-box
• 2 to 3 cups water
• 1 bundle farm spinach, trimmed, washed and dried, coarsely chopped
• Naan bread
• 2 tablespoons butter, melted

Heat a soup pot over medium-high heat. Add the extra-virgin olive oil, 4 turns of the pan, the garlic, carrot, chile and shallot and cook until the mixture softens, about 2 to 3 minutes. Stir in the lentils and toss to coat in the oil, season with salt, to taste and curry spices or Ras el hanout. Add the stock and water to the soup and bring to a boil over medium heat. Reduce the heat and simmer until lentils are tender, about 40 minutes. Puree with an immersion blender into a smooth soup. Season with salt, if needed. Cool completely and store in the refrigerator for a make-ahead meal.

Reheat the soup over medium heat and stir in the fresh spinach until wilted. Heat the naan on a griddle pan with a few drops of water until crisp and hot on each side, then brush liberally with melted butter.

Salisbury Steak with Mushroom Gravy

• 1/3 cup grated onion, divided
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 2 garlic cloves, minced
• 1 pound ground sirloin
• Cooking spray
• 1 tablespoon butter
• 8 ounces cremini mushrooms, quartered
• 1/3 cup dry red wine
• 1 1/4 cups fat-free, lower-sodium beef broth
• 1 tablespoon all-purpose flour
• 1 teaspoon red wine vinegar

Combine 1/4 cup onion, pepper, salt, garlic, and beef. Shape into 4 (1/2-inch-thick) patties. Heat a skillet over medium-high heat. Coat with cooking spray. Add patties; cook 3 minutes on each side or until browned.

Melt butter in pan. Add mushrooms; sauté 4 minutes. Stir in wine and remaining onion; cook 2 minutes. Combine broth and flour; add to pan, and bring to a boil. Cook 5 minutes or until thick. Add patties and vinegar to pan; cook 2 minutes.

Tex-Mex Pork

• 1 pound pork tenderloin, trimmed and cut into 3/4-inch cubes
• 3/4 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 1/2 cups refrigerated fresh salsa
• 1/4 cup water
• 2 cups hot cooked long-grain rice
• 1/4 cup light sour cream
• 3/4 cup cubed avocado

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; sprinkle with 3/4 teaspoon kosher salt and 3/4 teaspoon freshly ground black pepper. Sauté for 8 minutes or until lightly browned. Add salsa and 1/4 cup water to pan; bring to a boil, reduce heat, and simmer 5 minutes or until slightly thickened. Serve pork mixture over rice; top with sour cream and avocado.

Cinnamon Snap Cookies

• 2 cups + 2 tablespoons flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 12 tablespoons unsalted butter, at room temperature
• 2/3 cup sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup honey
• 1 large egg

• extra sugar and ground cinnamon for coating

Sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Set aside.

Beat the butter and sugar together in an electric mixer on medium speed until light and fluffy. Add the honey, egg, and vanilla extract and beat for another minute on medium until well incorporated. Be sure to pause halfway through to scrape down the sides and bottom of the bowl.

Slowly mix in the dry ingredients and mix until they are incorporated into the dough and the dough is smooth.

Lightly flour a work surface and divide the dough into two equal parts. Lightly roll them out into logs about 2-inches in diameter. Place them on pieces of plastic wrap and wrap them up and carefully smooth the logs out. Place in the freezer and chill at least 2 hours, preferably overnight.

Preheat the oven to 350F and line two baking sheets with parchment paper or silicone mats. Set aside a small bowl and add some cinnamon and sugar in whatever proportions you enjoy best (I find 1/4 cup of sugar to a teaspoon of cinnamon is perfect for me, but taste and go with what works for you).

Slice the dough into 1/4-inch rounds with a sharp knife. Take each round and press one side into the cinnamon sugar you mixed earlier. Place the dough round sugar-side up. Give the cookies plenty of space as they will spread when they bake.

Bake for 10-13 minutes or until a dark golden-brown. Be sure to watch them very carefully after 10 minutes as they can burn very quickly. The cookies will puff up a bit and remain soft once out of the oven. Don't worry as they will become crisp as they cool. Allow the cookies to cool on the sheet for a minute before transferring to a wire rack to cool completely.

Makes about 4 1/2 dozen cookies.

Turkey Jerky Sloppy Joes

• 2 tablespoons vegetable oil
• 2 pounds lean ground turkey or turkey breast
• 1 onion, chopped
• 1 Anaheim pepper, seeded and finely chopped
• 1 sweet bell pepper, seeded and chopped
• 3-4 cloves garlic, chopped
• Kosher salt and freshly ground black pepper
• 1 tablespoon paprika or smoked sweet paprika
• 1 1-inch piece fresh ginger, grated or minced
• 1 teaspoon allspice
• 1/2 teaspoon ground cinnamon
• Freshly grated nutmeg
• 2 tablespoons fresh thyme leaves, chopped
• A small handful of cilantro leaves, finely chopped or 1/2 palmful ground coriander

For the sauce:

• 2 tablespoons cider vinegar
• 2 tablespoons dark brown sugar
• 1 tablespoon Worcestershire sauce
• Juice of 1 lime
• 1 cup tomato sauce
• 8 rolls, soft or crusty, split
• Chopped scallions, for garnish
• Chopped pickles, for garnish

Heat the oil in a large skillet over medium-high heat. When the oil ripples and is hot, add the meat and brown. Add the onion, chili, bell pepper, garlic and salt and pepper, to taste. Stir in the paprika, ginger, allspice, cinnamon, nutmeg, thyme and cilantro. Stir occasionally for 8-10 minutes.

In a small bowl, combine the vinegar, sugar, Worcestershire sauce, lime juice and tomato sauce. Stir the sauce into the turkey mixture. Simmer for a few minutes, then serve on rolls with a garnish of scallions, and chopped pickles.

By Rachael Ray

White Roasted Garlic Chili

• 1 large head garlic
• 1 tablespoon extra-virgin olive oil

• 12 shallots, chopped
• 2 tablespoons extra-virgin olive oil
• 3 Anaheim chile peppers
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1 cup dry white wine
• 7 cups low-sodium chicken broth
• 4 cups shredded cooked chicken or turkey
  
• 1 tablespoon chili powder
• 1/2 teaspoon cayenne pepper
• 1 15-ounce can navy beans, undrained
• Kosher salt and freshly ground black pepper
• 1 10-ounce box frozen chopped spinach, thawed and squeezed dry
• 3/4 teaspoon smoked paprika
• 1/3 cup heavy cream
• 1 cup grated monterey jack cheese, for garnish

Oven roast garlic and set aside to cool.

Preheat the broiler. Cook the shallots in the olive oil in a large saucepan over medium-low heat until caramelized, about 20 minutes. Meanwhile, place the chiles on a foil-lined broiler pan and broil until charred on all sides, turning, about 8 minutes. Transfer to a bowl, cover with plastic wrap and let cool. Peel the peppers with your fingers or a paring knife. Stem, seed and chop.

Add the minced garlic to the shallots and cook until fragrant, about 2 minutes. Add the flour and cook, stirring, until toasted, about 3 minutes. Increase the heat to high and add the wine; simmer 2 minutes, scraping up any browned bits from the pan. Add the roasted chiles, 6 cups broth, the chicken, chili powder, cayenne, beans, and salt and black pepper to taste. Return to a simmer.

Meanwhile, squeeze the soft pulp from the roasted garlic into a blender or food processor. Add the remaining 1 cup broth and process until smooth. Add to the chili and simmer until thickened, about 30 minutes, adding the spinach during the last 5 minutes. Add the paprika and cream and season with salt and pepper. Garnish with the cheese.

Inspired by Melissa d'Arabian

Oven Roasted Chicken

Using a roasting rack set over the pan will help the chicken cook more evenly, since air can circulate freely. (A roasting rack will also give you crispier skin, since the chicken won't be resting in its own drippings.) For easier cleanup, you can line the pan with aluminum foil. I typically will "butterfly" my chickens by cutting through the back of the chicken and laying out on a cooking rack set inside of a sheet pan.

• Preheat oven to 350 degrees F (175 degrees C).
• Season entire chicken with your choice of seasoning (salt, pepper, onion powder, garlic powder, smoked paprika and oregano are always a great option)
  
• Roast whole (thawed) chickens for 20 minutes per pound, plus an additional 15 minutes.

Roasting Times Chart

Weight (in lbs.)	Regular Method	High Heat Method
2.5 to 3	1 hour 15 minutes	1 hour
3 to 3.5	1 hour 25 minutes	1 hour 10 minutes
3.5 to 4	1 hour 35 minutes	1 hour 20 minutes
4 to 4.5	1 hour 45 minutes	1 hour 30 minutes
4.5 to 5	1 hour 55 minutes	1 hour 40 minutes
5 to 5.5	2 hours 5 minutes	1 hour 50 minutes
5.5 to 6	2 hours 15 minutes	2 hours
6 to 6.5	2 hours 25 minutes	2 hours 10 minutes
6.5 to 7	2 hours 35 minutes	2 hours 20 minutes
7 to 7.5	2 hours 45 minutes	2 hours 30 minutes

Oven Roasted Garlic

Preheat the oven to 400°F.

Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.

Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.

Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

Simple Granola

• 2 3/4 cups regular oats
• 1 cup finely chopped almonds
• 1 tblsp unsweetened cocoa
• nutmeg
• 1 1/2 tsp ground cinnamon
• 3/4 tblsp vanilla extract
• 1/2 cup honey warmed
  
• 1/3 cup butter, melted
• 1 tsp Salt

Combine oats through cinnamon in a medium bowl. Combine honey, vanilla and butter. Add honey mixture to dry ingredients; toss to coat. Spread mixture in a single layer onto a sheet pan. Bake at 350° for 15 minutes; stir. Bake an additional 10 minutes; stir. Bake a final 10 minutes or until lightly browned. Cool completely on pan. Crumble

Stuffed Pupusas

This recipe looks like more work than it really is....so good, and worth the effort for some of the special ingredients.

• 2 1/2 cups masa harina flour
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 2 teaspoons salt
• 2 cups water, more or less as needed
• 1 cup canola oil, plus 2 tablespoons, divided
• 1 cup finely diced Spanish chorizo
• 1/2 small white onion, finely diced
• 1/2 yellow bell pepper, finely diced
• 1/2 Serrano chile pepper, seeded and minced
• 1/2 teaspoon granulated garlic
• 1 (15-ounce) can black beans, drained
• 1 lime, zested and juiced
• Salt and freshly cracked black pepper
• 1 cup grated queso quesadilla (or mozzarella)
• 1 cup grated pepper jack cheese
• 1 avocado, halved and pitted
• 1 (4 foot-long) piece parchment paper
• 1/2 cup plain yogurt, for garnish
• 1/4 cup freshly chopped cilantro leaves, for garnish

In a large mixing bowl, add the masa harina, cumin, cayenne pepper, and salt and combine well. Add the water, 1/2 cup at a time, until the dough forms a ball that can be handled. Form the dough into 12 equal tangerine-size balls, cover with a damp paper towel and set
aside.

In a small saucepan, over medium-high heat, add 1 tablespoon canola oil and when hot, add the chorizo, saute for 5 to 6 minutes, then add onions, bell pepper and chile pepper. Saute until the onion is translucent, then add the granulated garlic and the beans. Heat through and add the lime zest and juice. Adjust the seasoning with salt and pepper, to taste, and remove from the heat.

Combine the queso quesadilla cheese with the pepper jack in a small bowl, and set aside. Slice the avocado flesh and set aside. Put 2 balls of masa between 2 sheets of parchment, about 6 inches apart. With a small saute pan or pie dish, apply even pressure until the masa is flat and about 6-inches in diameter. Pull back the parchment and top 1 of the discs with about 2 slices of avocado, then 3 tablespoons of the black bean mixture, and about 2 tablespoons of the cheese mixture. Top with the second, plain masa round. Replace the parchment over the pupusa and gently press down with the pie plate until 3/8-inch thick, being careful not to crack or blow out the sides.

Preheat the oven to 250 degrees F.

Heat a large seasoned cast iron skillet or nonstick skillet over medium-high heat and add about 2 tablespoons canola oil. With a pastry brush, brush 1 side of the pupusa with remaining oil and add it, oiled side down, to the hot skillet. Cook until golden with darkening areas, about 4 to 5 minutes. Brush the exposed side with oil and gently turn over. Transfer the pupusa to a small sheet pan and keep warm in the oven. Repeat with the remaining dough and filling. Arrange the pupusas on a serving platter and serve with plain yogurt.

Recipe from Guy Fieri