Slow-Cooker Caribbean Beef Stew

• 3 sprigs thyme
• 1/3 c all-purpose flour
• 1/4 tsp ground allspice
• Kosher salt and freshly ground white pepper
• 2 lb beef stew meat, cut into 1 1/2-inch cubes
• 1 lb Yukon gold potatoes, peeled and quartered
• 3 medium carrots, cut crosswise into thirds
• 1 1-inch piece ginger, peeled and finely chopped
• 1 clove garlic, finely chopped
• 2 tsp Worcestershire sauce
• 1 10-oz can Mexican-style diced tomatoes with green chiles
• 4 scallions, sliced (optional)
• Hot sauce, for serving (optional)

Strip the leaves from 1 sprig thyme and chop; combine with the flour, allspice, 1/2 teaspoon salt and 1/4 teaspoon white pepper in a large bowl. Add the beef and toss to coat. Put the potatoes, carrots, the remaining 2 thyme sprigs, the ginger and garlic in a 5-to-6-quart slow cooker. Add the beef, reserving any excess seasoned flour in the bowl. Whisk 1/2 cup water and the Worcestershire sauce into the reserved seasoned flour, then add to the slow cooker. Pour the tomatoes on top. Cover and cook on low 7 hours or on high 4 hours.

Add the scallions to the stew and season with salt. Divide among bowls and serve with hot sauce.

Roasted Tomato Bisque

• Two 28-oz cans whole tomatoes, drained of their juices
• 1 tbsp olive oil
• 1 tbsp light brown sugar
• 4 carrots, peeled and chopped
• 2 shallots, quartered
• Salt and freshly cracked black pepper
• 3 tbsp unsalted butter
• 1/2 tsp crushed red pepper
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 2 tbsp dry sherry
• One 28-oz can crushed tomatoes
• 1 to 2 c chicken stock
• 1/4 c heavy cream

Preheat the oven to 400 degrees F.

In a mixing bowl, combine the drained whole tomatoes, olive oil, light brown sugar, carrots and shallots, and toss to coat. Season the vegetables with salt and pepper. Place the vegetables on a silicone or parchment-lined baking sheet and roast until caramelized, about 30 minutes.

Heat a soup pot over medium heat. Add the butter and cook until foaming. Add the crushed red pepper and garlic and saute for 1 minute. Add the tomato paste and cook for 1 to 2 minutes. Then add the sherry. Cook until all the liquid has evaporated and the alcohol has cooked off, 1 to 2 minutes. Add the roasted vegetables, crushed tomatoes and 1 cup chicken stock. Season with salt and pepper and bring to a simmer. Let simmer for 15 minutes.

Add the heavy cream and, using an immersion blender, puree the soup until uniform in texture. Add more chicken stock to adjust the consistency to how you like it.  Serve with grilled cheese sandwiches.

Black Bean Nacho Burger

• 2 c black beans, drained and rinsed
• 1/2 c finely crushed tortilla chips
• 1/2 c salsa plus additional for serving
• 1/2 c grated cheddar cheese
• 1 large egg, lightly beaten
• 1 scallion, white and green part, finely chopped
• salt & black pepper
• 12 slider buns
• vegetable oil
• sour cream
• lettuce

Use a food processor or a potato masher to smash beans until chunky, leaving some partly whole. Stir in crushed chips, salsa, cheddar, egg, scallion and black pepper. Set mixture aside 10 minutes, then shape into 12 patties.

Place patties on a plate, cover with plastic wrap and refrigerate at least 30 minutes or overnight.

Meanwhile, heat 2 tablespoons of oil in a large nonstick skillet over medium heat. Add patties to pan and cook until golden brown on one side, 4 to 5 minutes. Add remaining oil, flip patties and cook until underside is golden, 4 to 5 minutes. Remove from heat and serve topped with salsa, lettuce and sour cream, if desired, on buns.

Lentil Sloppy Joes

• 2 tbsp vegetable oil
• 1/2 small onion, finely chopped
• 1 small carrot, finely chopped
• 1/2 red bell pepper, finely chopped
• 1/2 c ketchup
• 1 clove garlic, finely chopped
• 1/2 c dried brown lentils, picked over and rinsed
• 1/4 tsp dried oregano
• Kosher salt and freshly ground pepper
• 8 oz ground beef
• 1 tbsp Worcestershire sauce
• 6 whole-wheat hamburger buns, toasted
• 6 slices cheddar cheese
• Sliced pickles and/or pickled jalapeno peppers, for topping 

Heat 1 tablespoon vegetable oil in a medium saucepan over medium-high heat. Add the onion, carrot, bell pepper and 2 tablespoons ketchup and cook, stirring occasionally, until the vegetables are slightly soft, about 3 minutes. Add the garlic and cook, stirring, 30 seconds. Add the lentils, oregano and 4 cups water; bring to a boil and cook 5 minutes, then reduce the heat to medium low and simmer until the lentils are tender and the water is absorbed, 35 to 40 minutes (add up to 1 more cup water if necessary). Season with salt and pepper.

Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the beef and cook, breaking it up with a spoon, until it begins to brown, about 2 minutes. Add the Worcestershire sauce and the remaining 6 tablespoons ketchup and cook, stirring, until combined. Add the lentil mixture and 1 cup water and cook, stirring occasionally, until the lentils are soft and the mixture thickens, about 8 minutes. Season with salt and pepper.

Fill the buns with the cheese and lentil mixture. Top with pickles and/or pickled jalapenos.

Chorizo and Polenta Lasagna

Polenta:

• 4 c chicken stock
• 1 1/4 c quick-cooking polenta
• 1 1/2 tsp kosher salt
• 2 tbsp butter, melted

Chorizo:

• Olive oil
• 1 small onion, diced
• 1 lb ground pork
• Kosher salt & black pepper
• 2 tbsp paprika
• 1 tbsp granulated garlic
• 1 tbsp onion powder
• 1 tsp chili powder
• 1 tsp cumin
• 2 tbsp red wine vinegar
• 4 cloves garlic, minced
• 14.5-oz can fire-roasted diced tomatoes

To Assemble:

• 1 bunch Swiss chard
• 1 clove garlic, minced
• Extra-virgin olive oil
• Kosher salt & black pepper
• 1/2 c grated fontina cheese
• 1/2 c grated mozzarella

For the polenta: Bring the chicken stock to a boil in a large pot. Add the polenta and whisk until fully incorporated, 3 to 4 minutes. Sprinkle with the salt and cook, covered, over medium heat for 5 to 6 minutes. Finish by folding in the melted butter. Keep warm while you prepare the chorizo.

For the chorizo: Coat a large saute pan with olive oil and set over medium-high heat. Add the onions and cook until almost translucent, and then add the ground pork. Brown 4 to 5 minutes while breaking the pork pieces up with the back of a wooden spoon. Add the paprika, granulated garlic, onion powder, chili powder and cumin, and sprinkle with salt and pepper. Cook 1 minute longer to toast the spices, and then add the vinegar, garlic and tomatoes. Simmer until the sauce is thickened and reduced, 8 to 10 minutes. Taste and season once more with salt and pepper. Keep warm.

For assembly: Wash, drain and finely slice the chard. Heat the garlic and some olive oil in a large pan and saute, 3 to 4 minutes. Season with salt and pepper. Drain in a colander and squeeze out any excess moisture.

Preheat the oven to 350 degrees F. Lightly grease an 8-by-8-by-2-inch gratin dish or an oval 9-inch cast-iron pan. Pour half of the polenta in and spread out evenly. Top with half of the chorizo and all of the Swiss chard. Sprinkle with half of each cheese. Repeat with a layer of the remaining polenta, then the remaining chorizo, and finally the remaining cheese. Cover with foil, place the dish on a sheet tray and bake 30 minutes. Remove the foil and bake until the cheese is golden and bubbly, 15 minutes longer. Let sit 25 minutes to set up, then cut into portions and serve.

Cheesy Mini Meat Loaf

• 1 oz fresh breadcrumbs (about 1/2 cup)
• Cooking spray
• 1 c chopped onion 
• 2 garlic cloves, chopped
• 1/2 c ketchup, divided 
• 1/4 c chopped fresh parsley
• 2 tbsp grated Parmesan cheese
• 1 tbsp prepared horseradish
• 1 tbsp Dijon mustard
• 3/4 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 3 oz white cheddar cheese, diced
• 1 1/2 lb ground sirloin
• 1 large egg, lightly beaten

Preheat oven to 425°.

Heat a skillet over medium-high heat. Add breadcrumbs; cook 3 minutes or until toasted, stirring frequently.

While breadcrumbs cook, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Combine onion mixture, breadcrumbs, 1/4 cup ketchup, and remaining ingredients. Shape into 6 (4 x 2-inch) loaves on a broiler pan coated with cooking spray; spread 2 teaspoons ketchup over each. Bake at 425° for 25 minutes or until done.

Chicken & Shrooms in White Wine Garlic Sauce

• 4 oz uncooked medium egg noodles
• 1 lb skinless, boneless chicken breast halves
• 2 tbsp all-purpose flour, divided 
• 1/2 tsp salt, divided
• 1/4 tsp freshly ground black pepper, divided
• 2 tbsp olive oil, divided
• 1 tbsp minced fresh garlic
• 1 (8-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster) 
• 1/2 c dry white wine 
• 1/2 c  fat-free, less-sodium chicken broth 
• 1 tsp chopped fresh tarragon
• 1/4 c shaved Parmesan cheese

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

Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. Remove chicken from pan. Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.

Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles; cook 1 minute or until thoroughly heated. Place about 1 1/2 cups chicken mixture on each of 4 plates; top each serving with 1 tablespoon cheese.

Sweet 'Taters

• 4 med sweet potatoes (about 1 3/4 pounds)
• 1 c granulated sugar
• 1 c milk
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp salt
• 1 c packed dark brown sugar
• 1 c pecans, chopped
• 1/2 c all-purpose flour
• 6 tbsp unsalted butter, at room temperature

Preheat the oven to 375 degrees F. Put the sweet potatoes on the oven rack and bake until fork-tender, about 45 minutes. When the potatoes are finished cooking, let cool slightly, about 5 minutes. Slice them open lengthwise and scrape out the flesh with a fork into a large bowl. Increase the oven temperature to 400 degrees F.

Add the granulated sugar, milk, eggs, vanilla and salt to the bowl with the sweet potatoes. Mash the mixture with a potato masher until combined and slightly lumpy-you don't want it to be perfectly smooth.

Now, in a separate bowl, mash the brown sugar, pecans, flour and butter with a pastry cutter or fork until thoroughly combined. The mixture should resemble a crumble.
Spread the sweet potato mixture in a 14-cup oval-shaped baking dish and sprinkle the crumb mixture all over the top. Bake until golden brown, about 30 minutes.

Mushroom & Leek Bread Pudding

• 6 c (1/2-inch-diced) bread cubes from a rustic country loaf, crusts removed
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 2 oz pancetta, small-diced
• 4 c sliced leeks, white and light green parts (4 leeks)
• 1 1/2 lb cremini mushrooms, stems trimmed and 1/4-inch-sliced
• 1 tbsp chopped fresh tarragon leaves
• 1/4 c medium or dry sherry
• Kosher salt and freshly ground black pepper
• 1/3 c minced fresh flat-leaf parsley
• 4 extra-large eggs
• 1 1/2 c heavy cream
• 1 c chicken stock
• 1 1/2 c grated Gruyere cheese (6 ounces), divided

Preheat the oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.

Meanwhile, heat the oil and butter in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt and 11/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.

In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.

Herb-Roasted Turkey Breast

• 1 whole bone-in turkey breast, 6-7 lb
• 1 tbsp minced garlic
• 2 tsp dry mustard
• 1 tbsp chopped fresh rosemary leaves
• 1 tbsp chopped fresh sage leaves
• 1 tsp chopped fresh thyme leaves
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 c dry white wine

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

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

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

Apple Butter Pumpkin Pie

• 1 c apple butter
• 1 c canned pumpkin
• 1/2 c packed brown sugar
• 1/2 tsp salt
• 3/4 tsp ground cinnamon
• 3/4 tsp ground nutmeg
• 1/8 tsp ground ginger
• 3 eggs, slightly beaten
• 3/4 c evaporated milk
• 1 unbaked 9-inch pie shell
• whipped cream

Preheat oven to 425 degrees F.

Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well.

Pour into pie shell, place tin foil around the crust and bake for 25 minutes.  Remove foil and bake for about 20 minutes more or until set.

Beef with Broccoli Stir Fry

• 1 c long-grain rice
• 1/4 c lower-sodium soy sauce
• 1 tbsp cornstarch
• 1 tbsp hoisin sauce
• 12oz boneless sirloin steak, cut into thin strips
• 2 tsp canola oil
• 2 c broccoli florets
• 1 c vertically sliced red onion
• 1 c chopped carrot
• 1/2 c water
• 2 tsp dark sesame oil
• 1/3 c sliced green onions 

Cook rice according to the package directions.

Combine soy sauce, cornstarch, and hoisin in a medium bowl. Add beef; toss to coat. Heat a large skillet over high heat. Add oil to pan; swirl to coat. Remove beef, reserving marinade. Add beef to pan; cook 2 minutes or until browned, stirring occasionally. Remove beef from pan. Add broccoli and next 4 ingredients (through sesame oil) to pan; cook 4 minutes or until broccoli is crisp-tender, stirring occasionally. Add reserved marinade to pan; bring to a boil. Cook 1 minute. Add beef to pan; cook 1 minute or until thoroughly heated. Sprinkle with green onions. Serve over rice.

Loaded Potato Soup

• 4 (6oz) red potatoes
• 2 tsp olive oil
• 1/2 c prechopped onion
• 1 1/4 c chicken broth 
• 3 tbsp all-purpose flour
• 2 c milk, divided
• 1/4 c sour cream 
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 3 bacon slices, halved
• 1.5 oz cheddar cheese, shredded (about 1/3 cup)
• 4 tsp thinly sliced green onions

Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.

While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.

Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.

Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.

BBQ Pulled Pork Pizza

• 6 oz cooked pulled pork
• Pre-made pizza crust 
• 1/4 c barbecue sauce 
• 1/2 c shredded smoked Gouda or mozzarella
• 3 scallions, cut into 1-inch pieces

Preheat an oven, along with a pizza stone if you have one, according to pizza crust directions.

Top pizza crust with the barbecue sauce, cheese, pork, and scallions. Transfer the pizza to the oven and bake until golden and crisp, 10 to 12 minutes.

Cut into wedges and serve.

Pulled Pork Soft Tacos

• 1 1/4 lbs cooked pulled pork , warmed 
• 12  6 inch corn of flour tortillas
• 3 c shredded iceberg lettuce 
• 1 c salsa

Heat a large skillet over medium heat. Place two tortillas in the skillet and cook until warm and softened, about 30 seconds per side. Fill the tortillas with about 1 1/2 ounces of the pork, 1/4 cup of the lettuce, and 4 teaspoons of the salsa.

Repeat with the remaining tortillas and serve.

Oven-Braised Pulled Pork Perfection

• 3 lb boneless pork shoulder (butt), or sirloin roast
• seasoning mixture, see below
• 1 tbsp canola oil
• 1 c chicken broth

Rub the season mixture pf your choice (see a few option below) over all sides of the meat, pressing it to adhere (if the meat is tied together with twine or netting, just rub the seasoning right over it). In a large Dutch oven or large ovenproof skillet with a tight-fitting lid over medium-high heat, warm the oil. Add the pork and brown on all sides, 6 to 8 minutes. Transfer the meat to a plate and set aside.

Add the broth to the pan, scraping up any browned bits. Bring the broth to a boil, and then return the pork to the pan. Cover and bake until the pork is very tender, 2 1/2 to 3 hours.

Transfer the meat to a cutting board and let rest 10 to 15 minutes. Use two forks to shred meat into bite-sized pieces. Moisten/season with cooking juices to taste. 

Herb Rub

• 2 tsp sage leaves, dried
• 2 tsp thyme leaves, dried
• 1 1/2 tspsalt
• 1 tsp rosemary, dried

Combine all ingredients in a small bowl and mix well.

Simple Savory Rub

• 2 tsp garlic powder
• 2 tsp onion powder
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tsp moregano, dried 

Combine all ingredients in a small bowl and mix well.

Chili Rub

• 2 tbsp chili powder
• 1 1/2 tsp salt
• 1/2 tsp cayenne pepper  

Combine all ingredients in a small bowl and mix well.

 

Spaghetti with Turkey Chili

• Kosher salt
• 2 tbsp extra-virgin olive oil
• 4 scallions, sliced, white and green parts separated
• 2 lg cloves garlic, finely chopped
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 1 lb ground turkey
• 2 c low-sodium chicken broth
• 1 14-oz can pinto beans, drained and rinsed
• 3 tbsp ketchup
• Hot sauce, to taste
• 8 oz spaghetti
• Shredded cheddar cheese and sour cream, for topping

Bring a large pot of salted water to a boil. Meanwhile, heat the olive oil in a large nonstick skillet over medium heat. Add the scallion whites and garlic and cook, stirring, until soft, 1 to 2 minutes. Add the tomato paste and chili powder and cook, stirring frequently, until the mixture is brick red, 2 to 3 minutes. Add the turkey and stir, breaking up the meat, until almost cooked through, about 4 minutes. Add the chicken broth, beans and ketchup; bring to a simmer and cook until the chili is slightly thickened but still soupy, 12 to 15 minutes. Stir in the scallion greens and hot sauce.

Meanwhile, add the pasta to the boiling water and cook as the label directs, then drain. Divide among bowls and top with the chili, cheese and sour cream.

Pasta e Fagioli with Sausage

• 2 tbsp olive oil
• 1 lb mild Italian Turkey sausages
• 1 carrot, chopped fine
• 1 onion, chopped fine
• 1 rib celery, chopped fine
• 4 cloves garlic, minced
• 1 tsp dried rosemary
• 6 c drained and rinsed canned kidney beans
• 1 3/4 c chicken broth or stock
• 1 bay leaf
• 1 tsp salt
• 1/2 c small macaroni
• 1/2 tsp fresh-ground black pepper

In a large pot, heat 1 tablespoon of the oil over moderate heat. Add the sausages and cook, turning, until browned and cooked through, about 10 minutes. Remove. When cool enough to handle, halve the sausages lengthwise and then cut crosswise into slices.

Heat the remaining tablespoon of oil in the pot over moderately low heat. Add the carrot, onion, celery, garlic, and rosemary.  Cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.

Puree 4 cups of the beans with 1 1/4cups of the broth in a blender or food processor. Add the puree to the pot along with the remaining1 1/2 cups broth, the whole beans, bay leaf, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, for 15 minutes.

Stir in the pasta. Cook the soup over moderate heat, partially covered, stirring frequently, until the pasta is done, 10 to 15 minutes. Remove the bay leaf. Stir in the sausage and the pepper. Cook until the sausage is warmed through, about 1 minute.

Chicken and Orzo Skillet

• 1 lb skinless, boneless chicken breast halves, cut into bite-sized pieces
• 12 oz uncooked orzo 
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 c chopped tomato
• 2 tsp tomato paste
• 1/2 tsp salt
• 1/2 tsp crushed red pepper
• 1/4 tsp black pepper
• 3 c baby spinach leaves
• 3 ounces feta cheese, crumbled

Heat a nonstick skillet over medium-high heat. Add chicken. Sauté 6 minutes, turning to brown all sides. Remove chicken from pan; keep warm.

Bring a large saucepan filled 2/3 full with water to a boil. Add orzo; cook 8 minutes or until orzo is al dente. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.

Add some olive oil to the skillet and saute the onion until translucent.  Add garlic and cook until fragrant.  Add reserved cooking liquid, chopped tomato, tomato paste, 1/2 teaspoon salt, and peppers to skillet; cook over medium-high heat for 2 minutes. Add chicken, pasta, and 3 cups spinach leaves, stirring until spinach wilts. Remove from heat; sprinkle with cheese.

Green Curry Fritters with Cabbage Slaw

Fritters

• 2/3 c panko
• 1/4 c diagonally sliced green onions
• 1 lb ground chicken breast
• 2 tbsp canola mayonnaise
• 1 1/2 tbsp green curry paste
• 1 tbsp dark sesame oil
• 1 tbsp soy sauce
• 2 tsp sambal oelek (ground fresh chile paste)
• 3/8 tsp kosher salt
• 1/2 tsp grated peeled fresh ginger
• 1 lg egg
• 2 tbsp canola oil, divided 

Slaw

• 3 c sliced cabbage
• 1 tbsp lime juice
• 1 tbsp dark sesame oil
• 1/2 tsp kosher salt
• 1/8 tsp sugar
• 1/4 c cilantro leaves
• 1 jalapeño pepper, very thinly sliced
• 1 ripe peeled avocado, sliced

For the Fritters
Place first 3 ingredients in a large bowl. Combine mayonnaise and the next 7 ingredients (through egg). Add mayonnaise mixture to chicken mixture; mix lightly until combined. Divide into 12 equal portions; gently shape each portion into a small patty (do not pack).

Heat a large skillet over medium-high heat. Add 1 tablespoon canola oil to pan; swirl. Add 6 patties to pan; cook 2 1/2 minutes on each side or until done. Remove from pan. Repeat procedure.

For the Slaw
Combine the first 5 ingredients. Chill 1 hour. Add cilantro and jalapeño; toss. Top with fritters and avocado. Serve immediately.

Tuscan Vegetable Soup

• 15.5 oz can cannellini beans, drained and rinsed
• 1 Tbsp olive oil
• ½ lg onion, diced
• 1 med carrot, diced
• 2 stalks celery, diced
• 1 sm zucchini, diced
• 1 clove garlic, minced
• 1 Tbsp chopped fresh thyme
• 2 tsps chopped fresh sage
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• 4 c vegetable broth
• 14.5 oz can diced tomatoes
• 2 oz baby spinach leaves (2 c lightly packed), chopped
• 1/3 c freshly grated 1/3 Parmesan cheese

In a small bowl, mash half of the beans with a masher or the back of a spoon; set aside.

Heat the oil in a large soup pot over medium-high heat. Add the onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper, and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.

Add the broth and tomatoes and bring to a boil.

Add the mashed and whole beans and the spinach leaves; cook until the spinach is wilted, about 3 minutes more.

Serve topped with the Parmesan.

Roasted Chili Verde with Pork and Rice

• 1 1/2 lbs tomatillos, husks and stems removed
• Cooking spray
• 1 c chopped onion, divided
• 1/4 c chopped fresh cilantro leaves
• 1 tsp sugar
• 2 garlic cloves, chopped
• 1 jalapeño pepper, chopped
• 2 tbsp canola oil, divided
• 1 lb boneless pork shoulder (Boston butt), trimmed and cut into 1-inch pieces
• 1/2 tsp kosher salt, divided
• 1/4 tsp freshly ground black pepper
• 1 c uncooked long-grain rice
• 1 (10-ounce) can mild diced tomatoes and green chiles, undrained
• 1 c water
• 1 jalapeño pepper, sliced
• Cilantro leaves

Preheat broiler to high.

Place tomatillos on a baking sheet or jelly-roll pan coated with cooking spray. Broil 8 inches from broiler for 15 minutes or until skins blacken and tomatillos are soft.

Place tomatillos, pan juices, 3/4 cup onion, and next 4 ingredients (through chopped jalapeño) in a blender or a food processor; process until sauce is almost smooth.

Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle pork evenly with 1/4 teaspoon salt and black pepper. Add pork to pan. Sauté 6 minutes, turning to brown on all sides. Add tomatillo mixture to pan; bring to a boil. Cover, reduce heat, and simmer 1 hour or until pork is very tender, stirring occasionally.

Heat a large saucepan over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 1/4 cup onion; sauté 2 minutes or until soft. Add rice; sauté 3 minutes, stirring frequently. Add remaining 1/4 teaspoon salt, tomatoes, and 1 cup water to pan; bring to a boil. Cover and simmer 15 minutes or until liquid evaporates and rice is tender; do not stir. Divide rice among 4 plates. Top with pork mixture; garnish with sliced jalapeño and cilantro leaves,

Crispy Oven Roasted Bacon

• 8 -10 slices center cut smoked bacon

Preheat oven to 400 degrees Fahrenheit.

 

Place a sheet of parchment paper on a sheet pan.

 

Lay the bacon on top of the parchment paper.

 

Bake for 15 to 20 minutes until the bacon is really crispy.

 

Drain on paper towels and serve.

Spicy Chorizo Pockets

• 2 tsp vegetable oil, plus more for brushing
• 6 oz links fresh chorizo, casings removed
• 1/2 tsp ground cumin
• 1/4 c fresh corn kernels, or frozen corn, thawed
• 2 tbsp chopped pickled jalapenos
• 3/4 c grated monterey jack cheese
• 2 scallions, chopped
• All-purpose flour, for dusting
• 1 11-oz tube refrigerated French bread dough
• 1 lg egg

Heat the vegetable oil in a medium skillet over medium-high heat. Add the chorizo and cumin and cook, breaking up the meat with a wooden spoon, until browned, about 3 minutes. Add the corn and jalapenos and cook, stirring, until the corn is tender, about 2 minutes; let cool completely. Stir in the cheese and scallions. Squeeze the mixture together with your hands to make it compact.

Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets.

Cut the dough into 4 pieces. Roll each piece into a 6-by-8-inch rectangle on a floured surface.  Put one-quarter of the filling in the center of each dough rectangle, pressing it together.  Fold the 2 shorter sides of the dough over the filling, stretching the dough to cover.  Fold in the 2 long sides of the dough like a burrito. Pinch the edges to seal.

Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.

Light Chicken Enchiladas

• 2 tbsp extra-virgin olive oil
• 1 to 2 jalapeno peppers, seeded and sliced
• 3 cloves garlic, smashed
• 1/2 tsp dried thyme
• 1 med white onion, minced
• 1/2lb skinless, boneless chicken breast, halved lengthwise
• Kosher salt
• 1 1/2lbs tomatoes cored and chopped
• 1/2 tsp ground allspice
• 8 corn tortillas
• 1 1/2 c shredded muenster cheese
• 1 c mixed fresh parsley and cilantro, chopped

Preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the jalapeno, garlic, thyme and half of the onion. Cook, stirring, until soft, about 3 minutes. Add the chicken, 1 teaspoon salt and 3/4 cup water. Bring to a boil, then cover and cook until the chicken is tender, about 6 minutes.

Remove the chicken to a plate. Transfer the cooking liquid and vegetables to a blender; add the tomatoes and allspice and puree with the lid ajar. Wipe out the skillet, add the remaining 1 tablespoon olive oil and place over medium-high heat. Add the tomato mixture and cook until slightly reduced, 6 minutes. Pour into a baking dish.

Brush the tortillas with olive oil and put on a baking sheet; bake 5 minutes. Shred the chicken. Top each tortilla with chicken and cheese, then roll up and arrange in the baking dish, seam-side down, spooning some sauce on top. Bake until the cheese melts, 4 minutes.

Toss the herbs, remaining onion, and salt to taste. Sprinkle on top.

The Ultimate Stuffed Potato

• 4 medium-sized baking potatoes
• Extra virgin olive oil
• Kosher salt
• 1/2 stick butter
• 1/4 c all purpose flour
• 1/2 c milk
• 2 c shredded sharp cheddar
• 2 heads broccoli, florets, blanched in salty water
• 1/2lb bacon, medium dice, cooked until crisp
• 2 tbsp chives, chopped
• Freshly ground black pepper
• Additional cheddar for topping

Preheat oven to 400 degrees F.

Begin by baking the potatoes, as this will take the longest. Place potatoes onto a baking sheet. Pierce with a fork, drizzle with olive oil and season with salt. Place into preheated oven and bake for about 1 hour.

While they are baking prepare the stuffing. Make a mornay sauce by combining the butter and flour over medium heat and then whisking in the milk. Fold in about 2 cups cheese and stir until melted. Once melted, remove from heat and fold in the cooked broccoli florets, crispy bacon bits, chopped chives and season with salt and freshly ground black pepper.

When the potatoes are done make a cut across the top and squeeze it from the bottom so a small pouch opens up and the bottom is squared off. Spoon the filling over the top of the potato, sprinkle with additional cheese, season with pepper, to taste, and then pop in the oven for 2 more minutes until golden brown and bubbly.

Grilled Ham & Pineapple Pizza

• 2 (1/2-inch-thick) slices fresh pineapple
• 3oz thinly sliced ham
• Cooking spray
• 1/2 c spicy tomato and basil pasta sauce
• 1 prebaked thin pizza crust
• 1/2 c shredded part-skim mozzarella cheese

Preheat grill to medium-high heat.

Arrange pineapple and ham slices on grill rack coated with cooking spray. Grill ham 1 minute, turning once. Remove ham from grill. Grill pineapple 9 minutes, turning once. Remove from grill; coarsely chop pineapple. Spread sauce evenly over crust, leaving a 1/2-inch border; top evenly with cheese. Arrange pineapple and ham over cheese. Place pizza on grill rack coated with cooking spray; grill 7 minutes or until cheese melts. Cut into 8 slices.

Sausage & Tomato Spaghetti

• 8oz hot Italian turkey sausage links
• 8oz uncooked spaghetti
• 28oz can no-salt-added whole tomatoes, undrained
• 2 tbsp olive oil
• 1/2 tsp crushed red pepper
• 5 garlic cloves, minced
• 1 tsp sugar
• 1/2 tsp kosher salt
• 1/4 c torn fresh basil
• 1/2 c shaved Parmigiano-Reggiano cheese

Preheat broiler.

Arrange sausage on a small baking sheet. Broil sausage 5 minutes on each side or until done. Remove pan from oven (do not turn broiler off). Cut sausage into 1/4-inch-thick slices. Arrange slices in a single layer on baking sheet. Broil sausage slices 2 minutes or until browned.

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

Place tomatoes in a food processor; process until almost smooth. Heat olive oil in a large nonstick skillet over medium-high heat. Add crushed red pepper and minced garlic; sauté 1 minute. Stir in tomatoes, sugar, and salt; cook 4 minutes or until slightly thick. Add sausage and cooked pasta to pan; toss well. Top with fresh basil and Parmigiano-Reggiano.

Poached Chicken Breasts

• 6 bone-in, skin-on chicken breast halves (or 3 full breasts)
• 4 cloves garlic, smashed
• 2 to 3 celery stalks, quartered
• 1 bay leaf
• 1 carrot, quartered
• 1 lemon, sliced
• 1 onion, quartered
• Herb bundle of fresh parsley, rosemary, sage and thyme tied with kitchen string
• Kosher salt

Put the chicken in a medium stockpot. Add the garlic, celery, bay leaf, carrots, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the liquid and let cool. Strain the stock. Remove the skin and bones from the chicken, and shred the meat using your fingers or 2 forks. 

Open-Faced Creamed Chicken

• 3 tbsp butter
• 2 tbsp all-purpose flour
• 1/3 c dry white wine
• 1 1/2 c chicken stock
• Kosher salt 
• Freshly ground black pepper
• 3/4 c baby frozen peas
• 1/2 c heavy cream
• 4oz jar chopped pimientos, drained
• 2 to 3 tbsp chopped fresh tarragon
• 1 tbsp Dijon mustard
• Freshly grated nutmeg
• 1.5lb shredded poached chicken breasts
• 4 slices (1 1/2 inches thick) white bread

Heat the butter in a saucepan over medium heat. Add the flour and cook, whisking, for 1 minute. Whisk in the wine and cook until slightly reduced, 1 minute. Whisk in the stock and simmer until thickened. Season with salt and pepper. Add the peas, heavy cream and pimientos and return to a low simmer. Add the tarragon, mustard and a few grates of nutmeg, then stir in the chicken.

Toast the bread, then liberally butter and cut corner to corner. Ladle the creamed chicken over the toast points and serve.

Pork Milanese

• 8 1/4-inch-thick boneless pork chops, trimmed of excess fat
• Kosher salt and freshly ground pepper
• 6 thick slices white sandwich bread
• 3 tbsp grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1/2 tsp minced fresh rosemary
• 3 lg eggs
• 1 1/2 c all-purpose flour
• extra-virgin olive oil for frying 
• lemon wedges

Season the pork chops all over with salt and pepper. Pulse the bread in a food processor to make coarse crumbs. Transfer the breadcrumbs to a shallow baking dish and toss with the cheese, parsley and rosemary. Whisk the eggs in a shallow bowl. Put the flour in another shallow bowl. Dredge each chop in the flour, then dip in the beaten eggs and coat in the breadcrumb mixture, pressing so the coating sticks.

Heat 1/4 inch olive oil in a large skillet over medium heat. Working in batches, cook the pork chops until golden brown and cooked through, 2 to 4 minutes per side. Transfer to a paper towel-lined plate to drain.

Serve with lemon wedges and sides of your choice like a small salad, mashed potatoes, a green vegetable or even rice.

Pimiento Cheese BLTs

• 2 tbsp bottled diced pimientos, drained
• 1 tbsp grated peeled shallots
• 2 tbsp mayonnaise
• 1 tsp cider vinegar
• 1/4 tsp freshly ground black pepper
• 4 oz shredded sharp cheddar cheese
• 1/3 c grated fresh Parmesan cheese
• 4 (1-ounce) slices sourdough bread, toasted
• 12 tomato slices
• 1/4 teaspoon kosher salt
• 4 center-cut bacon slices, cooked and halved
• 1 cup romaine lettuce leaves 

Combine first 7 ingredients in a large bowl. Spread 3 tablespoons cheese mixture on each bread slice; top each with 3 tomato slices. Sprinkle tomato slices evenly with salt. Top each sandwich with 2 bacon halves and 1/4 cup romaine.

Turkey-Roni Burgers

• 1.5 lbs ground turkey
• 1/4 lb pepperoni, finely diced
• 1 lg sprig rosemary or sage, chopped
• 1 clove garlic, grated
• Kosher salt and freshly ground pepper
• 1/3 c mayonnaise
• 1/2 c chopped fresh parsley and/or basil
• 1/2 tsp finely grated lemon zest
• 2 tsp lemon juice
• 8 slices provolone cheese
• 4 onion rolls, split
• 4 slices beefsteak tomato
• Lettuce leaves, for serving

Put the turkey, pepperoni, rosemary, half of the garlic and 1/2 teaspoon each salt and pepper in a large bowl and mix with your hands until combined. Form into four 1/2-inch-thick patties.

Heat a large cast-iron skillet over medium-high heat. Add the patties and cook, undisturbed, until browned, 5 minutes. Turn and cook until golden brown on the bottom, 3 more minutes. Meanwhile, whisk the mayonnaise, parsley, lemon zest and juice, and the remaining garlic in a small bowl. Season with salt and pepper. Top each patty with 2 slices cheese, cover and cook until the cheese melts, about 1 minute. Transfer the patties to a plate.


Toast the buns cut-side down in the skillet, then remove from the pan and spread with the herb mayonnaise. Season the tomato slices with salt and pepper. Sandwich the lettuce, burger patties and tomatoes on the buns.

Peach Lemonade

• 4 c water
• 2 c coarsely chopped peaches
• 3/4 cup sugar
• 1 c fresh lemon juice
• 4 c ice
• 1 peach, cut into 8 wedges

Combine the first 3 ingredients in a medium saucepan over medium-high heat. Bring to a boil; reduce heat, and simmer 3 minutes. Place peach mixture in a blender; let stand for 20 minutes. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid. Blend until smooth. Pour into a large bowl. Refrigerate for at least 3 hours.

Press peach mixture through a sieve over a bowl, reserving liquid; discard solids. Stir in lemon juice. Place 1/2 cup ice in each of 8 glasses. Pour about 2/3 cup lemonade into each glass; garnish each glass with 1 peach wedge.

Spinach & Feta Chicken Sausage Fettuccine Alfredo

• 15 oz light creamy Alfredo pasta sauce
• 12 oz spinach & feta chicken sausage, fully cooked
• 8 oz fettuccine pasta
• 2 tbsp extra virgin olive oil
• 1garlic clove, finely minced
• 1/4 c fresh onion, chopped
• 1 tbsp fresh rosemary, finely chopped
• 1/2 c sun-dried tomatoes, julienne
• 1/2 c shredded parmesan cheese
• 1/2 c crumbled feta cheese
• 9 oz fresh baby spinach 

Cut the sausages on the bias 1/4" thick.

Cook the fettuccine according to package directions. Drain and reserve 1/4 cup of pasta water. Keep warm.
 
Heat a large skillet over medium high heat. Add the olive oil & sauté the garlic and onion for 2 minutes.
 
Add the sliced sausage pieces and sauté for 3-4 minutes. Fold in the fettuccine, rosemary, sun-dried tomatoes and cheeses. Add the Alfredo sauce and reserved pasta water. Simmer over medium heat for 8-10 minutes or until well-heated.
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Toss in the baby spinach at the end, and stir until all the ingredients are incorporated together