S: Cookbook - Main Courses 2013
1: This Cookbook is inspired by all of the talented cooks in the family. | Table of Contents | Breakfast Main Courses Chicken Beef Vegetables Soup Dessert
2: Donburi (Japanese Chicken, Egg & Rice Bowl) | 1 Tbs oil 3/4 pd skinless, boneless chicken (strips) 1/2 onion, thinly sliced 1 cup chicken broth 6 shitake mushrooms (strips) 1 carrot, julienned 2 Tbs white sugar 4 Tbs soy sauce 1/2 tsp salt 1/2 cup chopped green onions 5 eggs beaten 2 cups cooked Japanese rice | In a large frying pan set to medium-high heat, saute the chicken strips and onion in oil for 5-7 min. Add the mushrooms and carrot and stir-fry a couple of minutes. Stir in the chicken broth, sugar, soy sauce and salt and let simmer for 3-5 min. Sprinkle in half of the green onions, stirring gently. Pour beaten eggs over the chicken mixture, and simmer until the eggs are cooked through, about 10 minutes. You may have to turn the heat down a bit...our eggs started to get brown on the bottom. To serve, scoop Japanese sticky rice into four bowls. Divide Donburi mixture into four and place on top of rice. Garnish with a little more chopped green onion.
4: Chinese Cashew Chicken Casserole | 1 - 2 Tbs evoo 2 pds boneless skinless chicken (cut into 1'' chunks) 1 cup finely chopped celery 1 cup grated carrot 1/2 cup chopped green bell pepper 1 1/2 tsp dried tarragon 1 11 oz. can mushroom soup 1/2 cup chicken broth 1 5 oz. can Chinese noodles 1 cup cashew nuts. | In a large skillet heat the olive oil than add the chicken chunks and cook just until browned slightly. Add the celery, onion, carrot, green pepper and tarragon and gently toss to mix well. Season with salt and pepper to taste. In another bowl mix together the mushroom soup and chicken broth In a casserole dish large enough to hold the ingredients, place a layer of the Chinese noodles. Add half of the chicken mixture, then pour half of the soup and broth mix evenly over the top. Top this with another layer of noodles, the rest of the chicken mixture and the rest of the soup and broth mix. Top with the cashews. Bake in preheated 350 degree F oven for about 45 min. | I like to add another can of mushroom soup. | Chinese Cashew Chicken Casserole | 1 - 2 Tbs evoo 2 pds boneless skinless chicken (cut into 1'' chunks) 1 cup finely chopped celery 1 cup grated carrot 1/2 cup chopped green bell pepper 1 1/2 tsp dried tarragon 1 11 oz. can mushroom soup 1/2 cup chicken broth 1 5 oz. can Chinese noodles 1 cup cashew nuts.
5: Chicken Phyllo Bundle | Prep: 30 min Total: 55 min Yield: 8 servings | 1/2 cup julienne (match-stick cut) carrots 2 cups cut-up cooked chicken 1/2 cup (2 oz) shedded Swiss cheese 4 med. green onions, thinly sliced 1 box (9 oz) Green Giant frozen asparagus cuts, thawed, drained 1 package (6.5 oz) garlic-and-herbs spreadable cheese, softened 1 box (16 oz, 40 sheets) frozed phyllo pastry sheets (14x9"), thawed Butter-flavored cooking spray | Heat oven to 375 degree F. In small microwavable bowl, place carrots. Cover; microwave on High about 1 min or until tender. Meanwhile, in a medium bowl, gently mix chicken, Swiss cheese, onions, asparagus and spreadable cheese. Stir in carrots. To make 1 bundle, layer 5 phyllo pastry sheets, generously spraying each layer with cooking spray (sheets can be stacked randomly). Keep remaining pastry sheets covered with damp cloth until needed to prevent dough from drying out. Place about 1/2 cup chicken mixture in center of stack of pastry. With both hands, lift pastry stack towards center and twist in center to make bundle (pastry may tear a little). Spray outside of each bundle generously with cooking spray; place on ungreased large cookie sheet. Repeat to make 7 more bundles. Bake 20-25 min or until pastry is browned and crisp. | Per Serving: Calories 350 (Calories from Fat 120); Total Fat 14g (Saturated Fat 7g); Cholesterol 60mg; sodium 310mg; Total Carbohydrate 38g (Dietary Fiber 2g); Protein 19g
6: Heat oven to 400 degrees F. in a 2-qt saucepan, mix peas and carrots, chicken, potatoes, milk, 1/2 tsp thyme and the soup. heat to boiling over medium-high heat, stirring occasionally. Divide mixture evenly among 4 ungreased 10oz custard cups.* Unroll crescent dough. Place 1 crescent over each custard cup. In small bowel, mix egg and water. Brush mixture over crescent dough. Sprinkle 1/8 tsp thyme over dough. Bake 11-13 min or until crusts are golden brown. | 1 1/2 cup frozen peas and carrots 1 cup cubed (1/2") cooked chicken 1 cup refrigerated diced cooked potatoes with onions 1/4 cup milk 1/2 tsp dried thyme leaves 1 can (10.75 oz) condensed cream of chicken soup 1 can (4 oz) Pillsbury refrigerated crescent dinner rolls 1 egg 1 Tbsp water 1/8 tsp dried thyme leaves. | Prep: 15 min Total: 3o min Yield: 4 pot pies | Mini Chicken Pot Pies | *can also use foil tart pans (4.5" diameter x 1.25" tall) | Per Pot Pie: Calories 330 (Calories from Fat 140); Total Fat 15g (Saturated Fat 5g); Cholesterol 90mg; Sodium 920mg; Total Carbohydrate 31g (Dietary Fiber 2g); Protein 18g
7: In a 12" nonstick skillet, heat oil over medium high heat. Add chicken; sprinkle with salt, 1/2 tsp of thyme and the pepper. Cook 5 min, stirring frequently, until chicken is browned. Move chicken to 1 side of skillet. Add carrots and potatoes; cook 5 minutes, stirring frequently. Stir gravy into chicken and vegetables. Heat to boiling. Reduce heat to low. Cover; simmer 20-25 min, stirring occasionally and adding peas during last 5 min of cooking time, until chicken is no longer pink in center and vegetables are tender. During the last 15 min of cooking, heat oven to 400 degrees F. Separate dough into 10 biscuits. Cut each into quarters; place in large bowl. Sprinkle garlic powder and remaining tsp thyme over dough; toss to coat. Place on ungreased cookie sheet. Bake 8-10 min or until biscuit pieces are golden brown. Scatter over top of cooked chicken mixture before serving. | 1 Tbsp vegetable oil 1.25 lb boneless skinless chicken breasts, cut into 1" pieces 1 tsp salt 1 1/2 tsp dried thyme leaves 1/8 tsp pepper 2 cups sliced fresh carrots (4 medium) 2 cups frozen southern style diced hash brown potatoes 1 jar (12 or 15 oz) chicken gravy 1 cup Green Giant Valley Fresh Steamers frozen sweet peas 1 can (12 oz) Pillsbury Golden Layers refrigerated biscuits 1/2 tsp garlic powder | Skillet Chicken Pot Pie | Prep: 45 min Total: 45 min Yield: 6 servings | Per Serving: Calories 470 (Calories from Fat 155); Total Fat 17g (Saturated Fat 4g); Cholesterol 60mg; Sodium 1500mg; Total Carbohydrate 51g (Dietary Fiber 4g); Protein 28g | *can use turkey instead of chicken
8: Southwestern Chicken Stir-Fry | 2 Tbsp lime juice 2 tsp chili powder 1 pound skinless boneless chicken breast halves, cut into 1/2" strips 2 Tbsp vegetable oil 1 small zucchini, thinly sliced 1 small yellow summer squash, thinly sliced 1/3 cup picante sauce or salsa 2 Tbsp chopped fresh cilantro | Mix lime juice and chili powder in medium glass or pastic bowl. Stir in chicken until well coated. Cover and refrigerate 1 hour. Heat wok or 12" skillet over hight heat. Add 1 Tbsp of the oil; rotate wok to coat side. | Add chicken and marinade; stir-fry 5-6 min or until chicken is no longer pink in center. Remove chicken from wok. Add remaining 1 Tbsp oil to wok; rotate wok to coat side. Add zucchini and yellow squash; stir-fry about 4 min or until vegetables are crisp-tender. Stir in chicken, picante sauce and cilantro. | Prep: 15 min Marinate: 1 hr Cook: 11 min | Per Serving: Calories 205 (Calories from Fat 100); Fat 11g (Saturated 2g); Cholesterol 60mg; Sodium 210mg; Carbohydrate 4g (Dietary Fiber 2g): Protein 25g.
9: Quick Chicken Risotto | 1/2 pound skinless boneless chicken breast halves, cut into 1/2" pieces 1 can (14.5oz) ready-to-serve chicken broth 1 cup uncooked regular medium or long grain rice 1/2 pound asparagus, cut into 1 1/2" pieces 1/4 pound fully cooked ham, diced 1 tsp chopped fresh or 1/4 tsp dried basil leaves 1/4 cup shredded Parmesan cheese | Spray 12" nonstick skillet with nonstick cooking spray; heat over medium-high heat. cook chicken in skillet 3-5 minutes, stirring frequently, until light brown. Stir in broth; heat to boiling. Stir in rice; reduce heat to low. cover and simmer 10 min without stirring. Stir in asparagus, ham and basil. cover and simmer without stirring 8-10 min or until chicken is no longer pink in center and rice is tender; remove from heat. Stir in cheese. | Prep: 10 min Cook: 25 min | Per Serving: Calories 335 (Calories from Fat 65); Fat 7g (Saturated 3g); Cholesterol 50mg; sodium 880mg; Carbohydrate 42g (Dietary Fiber 1g); Protein 27g.
10: Chicken Satay Stir-Fry with Orange Scented Jasmine Rice | Prep: 15 min Cook: 25 min Yields: 6 servings | Heat water with orange zest to boiling. Add rice, return to boil, stir. Cover pot and reduce heat to simmer. Cook rice until tender, 18 min. Fluff with fork. For stir-fry, heat a large nonstick skillet over high heat. Add chicken, garlic and onion, stir-fry 3 min. Add remaining veggies and stir-fry 5 min more. Heat all ingredients for sauce together in a small pot over low heat, stirring the sauce until all ingredients are combined. Transfer stir-fry to a large platter and pour sauce evenly over the chicken and vegetables. Sprinkle the platter with chopped nuts, cilantro, and basil. Serve jasmine rice in a separate dish. Dish the stir-fry on top of the rice. | 3 3/4 cups water 2 oranges, zested 2 cups jasmine rice, rinsed 2 Tbsp canola oil, 2 turns of pan 1 1/2 to 1 3/4 pounds chicken breast tenders, sliced on an angle into bite-size pieces 3 cloves garlic, crushed 1 medium yellow skinned onion, sliced 1 cup shredded carrots 6 scallions, cut on an angle into 2" pieces 1 cup snow peas, a couple of handfuls Satay Sauce: 4 rounded Tbsp chunky peanut butter 3 Tbsp dark soy, Tamari 3 Tbsp honey 1" ginger root, peeled and minced 1 clove garlic, crushed 1 tsp crushed red pepper flakes 1/2 orange, juiced Garnish: 2oz (1/4 cup) chopped peanuts 2-3 Tbsp chopped chilantro/parsley/basil
11: Heat a grill pan or outdoor grill to high heat. Peel up the taters and cut them into small chunks. Place potatoes in a pot and cover with cold water. Cover the pot and bring up to a boil over high heat. Uncover, add salt to season up the potatoes and cook until tender, about 15 minutes. Heat a medium nonstick skillet over medium-high heat. In a large bowl, combine balsamic vinegar, Worcestershire, crushed red pepper flakes, rosemary then whisk in about 1/2 cup extra-virgin olive oil, eyeball it. Turn portobello caps in marinade and transfer to a plate to reserve. Add chicken thighs to remaining marinade and coat evenly. Season 1 side of the chicken thighs, as well as the reserved mushroom caps with salt and pepper then transfer just the thighs to hot grill, seasoned side down. Season the opposite side of the chicken thighs and grill for 6 minutes on each side then transfer to a plate to rest. Add raw marinated mushroom caps to grill and top with a heavy skillet to press down on them as they grill. Cook 3 to 4 minutes on each side until, dark, tender and well-marked. While chicken thighs and mushrooms cook, add a tablespoon extra-virgin olive oil, a turn of the pan, to hot skillet. Add remaining 2 cloves of garlic, peppers and onions to the skillet season with salt and pepper and cook, tossing frequently, 7 to 8 minutes. Add tomatoes and parsley to the pan and toss to heat through, about 1 minute then remove from heat. Thinly slice rested chicken thigh meat and grilled mushrooms. Pile up 1/4 of the potatoes on each plate. Top each pile with 1/4 of chicken, mushrooms and sauce and serve immediately. Yum-o! | 4 large starchy potatoes, such as Idaho Salt 1/2 cup plus 2 tablespoons extra-virgin olive oil 2 tablespoons butter 6 cloves garlic, chopped, divided 2 tablespoons balsamic vinegar, eyeball it 1 tablespoon Worcestershire sauce, eyeball it 1 teaspoon crushed red pepper flakes 3 tablespoons fresh rosemary, 4 to 5 sprigs, stripped and leaves chopped 4 large portobello mushroom caps, wiped clean with damp towel 1 1/2 pounds, 6 pieces or 1 package, boneless, skinless chicken thighs Coarse black pepper 2 cubanelle (Italian light green peppers), seeded and thinly sliced 1 medium red onion, thinly sliced 1 (28-ounce) can or 2 (14-ounce) cans fire roasted diced tomatoes, lightly drained Generous handful flat-leaf parsley, chopped | Grilled Chicken Thighs Cacciatore with Smashed Potatoes | Yield: 6 servings
12: Per Serving: Calories 460; Fat 25 g; Cholesterol 90mg; Sodium 760mg; Carbohydrate 27g; Dietary Fiber 3g; Protein 32g | Enchilada Casserole | Prep: 20 min Cook: 35 min Yield: 5 Servings | Spray 8" square aluminum foil disposable pan or 2qt round casserole with no-stick cooking spray. Melt butter in 2qt saucepan until sizzling; add flour. Cook over medium heat, stirring constantly, 1 minute. Add milk and chicken broth. Continue cooking, stirring constantly, until mixture comes to a boil (4-6 min). Add chicken, red pepper, chiles and taco seasoning; continue cooking until heated through (2-3 min). Remove from heat. To assemble, spread 3/4 cup chicken mixture in bottom of prepared pan. Arrange 4 tortilla halves over chicken mixture; top with 3/4 cup chicken mixture. Sprinkle with 2/3 cheese. Repeat layering twice, beginning with tortilla halves and ending with cheese. Heat oven to 375 degrees F. Bake for 35-40 min or until bubbly. Sprinkle with cilantro. Serve with sour cream, salsa and ripe olives, if desired. | 3 Tbsp butter 1/4 cup all-purpose flour 1 cup milk 1/2 cup reduced sodium chicken broth 2 cups chopped cooked chicken 1/4 cup chopped red bell pepper 1 (4oz) can chopped green chiles, drained 2 Tbsp dried taco seasoning mix 1 (8oz) package Cheddar or Co-Jack cheese, shredded 6 (6") corn tortillas, halved 1/3 chopped fresh cilantro
13: Indian Chicken Curry | Prep: 15min Cook: 7hrs 20min Yield: 8 servings | Spray slow cooker with no-stick cooking spray. Place chicken, onions, potatoes and tomatoes in slow cooker. Add chicken broth, curry powder, salt and pepper. Stir to mix well. Cover; cook on Low heat setting 7-8 hours or until chicken and potatoes are fork tender. Increase heat setting to High. Combine coconut milk and cornstarch in small bowl. Mix well with wire whisk. Stir cornstarch mixture into slow cooker mixture. Cover; cook 20 min or until mixture is slightly thickened. Serve over hot cooked rice. | 1.25 pounds bonless skinless chicken thighs, cut into bit-sized pices 1 medium (1/2 cup) onion, chopped 3/4 pound red new potatoes, cubed 1 (14.5oz) can stewed tomatoes 1/2 cup chicken broth 4 tsp curry powder 1/2 tsp salt 1/8 tsp pepper 1 cup coconut milk 1 Tbsp cornstarch | Per Serving: Calories 170; Fat 6g; Cholesterol 45mg; Sodium 360mg; Carbohydrate 14g; Dietary Fiber 1g; Protein 15g
14: Old-Fashioned Tamale Pie | 1. Combine water, polenta and 1 tsp salt in bowl, cover and microwave until most of water is absorbed (6-8 min). Stir polenta thoroughly, then continue to microwave uncovered until polenta is creamy and fully cooked (1-3 min longer). Stir in cheddar and butter and season with salt and pepper to taste. Cover to keep warm. 2. Microwave onion, oil, garlic, chili powder and cumin in second bowl, stirring occasioninally until onion is softened, about 5 min, transfer to slow cooker. 3. Stir chicken, beans, corn, enchilada sauce and tapioca into slow cooker. Spoon cooked polenta over chicken filing and smooth into even layer using spatula. Cover and cook until casserole is heated through, about 4 hours on low. Let casserole cool for 20 min, then sprinkle with cilantro and serve with lime wedges. | Serves 6-8 Cooking time: ~4 hrs on Low | Source: Slow Cooker Revolution pg 222 | 2 1/4 cups water 3/4 cups instant polenta Salt and Pepper 1 cup (4oz) shredded cheddar cheese 1 Tbs. unsalted butter 1 onion, minced 1 Tbs. vegetable oil 3 garlic cloves, minced 1 Tbs. chili powder 1 tsp. ground cumin 4 cups shredded cooked chicken 1 (15oz) can black beans, drained & rinsed 1 (15oz) can creamed corn 1 (10oz) can enchilada sauce 2 Tbs. Minute tapioca 2 Tbs. mined fresh cilantro Lime wedges (for serving)
17: Curry Chicken Noodle Soup | Sweat onions, bell peppers, curry powder, ginger, jalapeno, and garlic in oil in a large pot over medium-low heat until onion begins to soften, about 3 minutes. Stir in broth, cover, increate heat to high, and bring soup to a boil. Add the noodles and boil until al dente (according to the package directions, or about 10 minutes). Add chick, spinach, and cilantro; stir just to heat through. Season with lime juice, salt, and black pepper. | Makes 8 servings (about 12 cups) Total time: about 30 minutes | SWEAT: 1 cup each diced onions and red bell peppers 3 Tbsp. curry powder 3 Tbsp. minced fresh ginger 3 Tbsp. seeded and minced jalapeno (about 1 jalapeno) 2 Tbsp. minced fresh garlic 2 Tbsp. olive oil STIR IN: 8 cups low-sodium chicken broth 8 oz frozen or dry kluski or egg noodles ADD: 2 cups shredded rotisserie chicken 2 cups fresh spinach 1/4 cup chopped fresh cilantro Fresh lime juice, salt, and black pepper to taste
18: Lemony Dill Chicken Salad Pita | 3 cups chopped cooked chicken breast 4 small celery ribs, finely chopped 4 tablespoons finely chopped red onion 1 generous tablespoon fresh dill, minced 4 tablespoon organic or vegan mayonnaise 2 teaspoons lemon juice Kosher or sea salt and black (or lemon pepper) 2 large whole wheat pitas, sliced in half Red lettuce leaves Sliced tomato (optional) | 4 Servings | 1. In a medium bowl, gently mix chicken, celery, onion, mayonnaise, dill, lemon, juice, salt, and pepper. 2. Fill each pita half with a lettuce leaf, a slice or two of tomato, then a quarter of the chicken salad. Enjoy a slight twist on a classic chicken salad. For more lemon flavor, use the zest too. If the dill is not your favorite herb, swap it out for fresh thyme or mint. Why not try this also as an open-face sandwich or gluten free bread or rolled into a brown rice tortilla
19: Chicken Salad - Mayo Free | 6 oz shredded chicken 1/3 cup dried cranberries 1/4 cup sliced almonds 2 green onion, sliced 2 small rib celery, chopped For the dressing: 1/2 cup plain Greek yogurt 1/2 teaspoon curry powder 2 teaspoon soy sauce squeeze of lemon juice salt, to taste | Combine ingredients from chicken through celery in a bowl. Mix dressing ingredients and pour over chicken mixture. Toss to coat. Serve!
20: Slow Cooked Curried Chicken with Cauliflower | 3 Tbs canola oil 6 cloves garlic, minced 2" piece fresh ginger, minced 1/2 cup curry paste (recommended: Patak) 3 cups chicken broth 2 cupsplain yogurt 6 bone-in skinless chicken thighs (~2.25 pd) 1 1/2 Tbs kosher salt Freshly ground black pepper 1 pd bag red lentils (~2 1/4 cups) 1 head cauliflower, broken into large florets 2 16 oz cans chickpeas, drained and rinsed 1 bunch fresh mint or cilantro leaves, chopped 1 lemon, cut in wedges | Heat a large skillet over medium-high heat. Heat the oil; add the garlic and ginger and cook, stirring, until fragrant. Add the curry paste and continue to cook until fragrant, about 2 minutes more. Whisk the broth with all the aromatics in the pan; then pour the liquid into a slow cooker. Whisk the yogurt into the liquid. Season the chicken all over with salt and pepper. Add the chicken, lentils and remaining salt to the slow cooker. Cover and cook on HIGH for 6 hours, adding cauliflower and chickpeas about half way through cooking. Divide curry evenly into bowls and scatter freshly torn mint or cilantro on top. Serve with a wedge of lemon. | Prep Time: 20min Cook Time: 6 hr Serves: 4-6 servings | * I like to add the whole jar of curry paste. It gives it more flavor.
21: Coconut Curry Chicken | 2 medium potatoes, cubed 1 small onion, chopped 4 boneless skinless chicken breast halves (4oz each) 1 cup light coconut milk 4 tsp curry powder 1 garlic clove, minced 1 tsp chicken bouillon granules 1/4 tsp salt 1/4 tsp pepper 2 cups hot cooked rice 1/4 cup thinly sliced green onions Optional: raisins, flaked coconut, chopped unsalted peanuts | Place potatoes and onion in a 3-4 qt slow cooker. In a large nonstick skillet coated with cooking spray, brown chicken on both sides. Transfer to slow cooker. In a small bowl, combine the coconut, milk curry, garlic, bouillon, salt and pepper; pour over chicken. Cover and cook on low for 5 hours or until chicken is tender. Serve chicken and sauce with rice; sprinkle with green onions. Garnish with raisins, coconut and peanuts if desired. | Prep: 20 min Cook: 5 hr Yield: 4 servings
22: Southwest Chicken Rolls | 4 boneless skinless chicken breasts 1/4 cup shredded Cheddar cheese 1/4 cup shredded Jalapeno cheese 1 3oz package cream cheese, softened 2 Tbsp unsalted butter or margarine, softened 2 Tbsp chopped green chilies 2 Tbsp grated onion 1/4 tsp salt 1/8 tsp ground pepper 1 cup crumbled Cheddar cheese crackers 1 tsp chili powder 1/4 tsp ground red pepper 1/8 tsp garlic powder 1/4 cup unsalted butter or margarine, melted | Place each chicken breast between 2 sheets of wax paper and pound to 1/4" thickness. Set aside. Mix the Cheddar and Jalapeno cheeses together with the cream cheese, butter, green chilies, grated onion, salt and pepper. Make sure the mix is uniformly blended. Set aside. In a medium to large bowl, crush the crackers and mix with the chili powder, cumin, red pepper and garlic powder. Set aside Place the chicken breast on a flat work surface. Place equal amounts of the cheese mixture on each and spread over its surface. Roll each breast like a jelly roll, starting from the widest side. Secure the roll with a toothpick, or tie gently with string to hold it rolled. Dip each roll in the melted butter and then roll it gently in the cracker and herb mixture. Bake uncovered in a preheated 400 degree F oven for 25 min. Serve hot.
23: Thai Chicken Pizza | 1 pizza dough, any brand 1/2 cup duck or plum sauce 1/2 tsp crushed red pepper flakes 1 pkg (2 cups) shredded provolone or Monterey Jack cheese 1/2 red bell pepper, thinly sliced 1 Tbsp vegetable oil 2 Tbsp soy sauce 1 rounded Tbsp peanut butter 2 tsp hot sauce 2 tsp grill seasoning 4 chicken breast cutlets (1/2 pd) 4 scallions, chopped 1 cup bean spouts, couple of handfuls Palm full cilantro leaves, chopped 1/4 cup chopped peanuts, 2 oz | Preheat oven to 425 degrees F. Form pizza crust on pizza pan or cookie sheet. Top with duck or plum sauce, spread it around like you would pizza sauce. Sprinkle the pizza with some crushed red pepper flakes then top with cheese and peppers. Bake until golden and bubbly, 15-17 min. Preheat a grill pan over medium-high heat. Combine vegetable oil, soy sauce and peanut butter with hot sauce and grill seasoning. Use the microwave to loosen up peanut butter if it is too cold to blend into sauce, about 10 seconds. Add chicken and coat evenly with mixture. Let stand 10 minutes then grill chicken cutlets 2-3 minutes on each side, until firm. Slice chicken into very thin strips. Top the hot cooked pizza with chicken, scallions, sprouts and cilantro. Garnish pizza with peanuts, cut into 8 wedges and serve. | Prep time: 10 min Cook time: 20 min Servings: 4
24: Pesto Chicken with Fennel and Tomato Couscous | 1 fennel bulb, sliced 1 Tbs evoo 1 tsp minced garlic 1/2 cup chicken broth Salt and Pepper 4 (12 oz) bone-in split chicken breasts, trimmed 8 oz cherry tomatoes, halved 1 cup couscous 1/2 cup prepared basil pesto | Microwave fennel, oil and garlic in bowl, stirring occasionally, until fennel is tender, about 5 min; transfer to slow cooker. Stir in broth, 1/2 tsp salt, and 1/2 tsp pepper. Season chicken with salt and pepper and nestle into slow cooker. Sprinkle tomatoes over chicken, cover and cook until chicken is tender, 3-4 hours on low. Transfer chicken to serving dish, remove skin, and tent with aluminum foil. Strain braising liquid into fat separator and let sit for 5 min; reserve strained vegetables and 1/2 cups defatted liquid. Return 1 cup defatted liquid and vegetables to now-empty slow cooker. Stir in couscous, cover, and cook on high until tender, about 15 min. Combine remaining 1/2 cup reserved liquid and pesto in bowl and season with salt and pepper to taste. Pour sauce over chicken. Serve with couscous. | Serves: 4 Cooking time: 3-4 hours on low
25: Jasmine Brown Rice Stir-Fry | Serves: 2 Total Time: 20 min | 2 Tbs vegetable oil 2 chicken breasts, 1" cubes 2 tsp salt pinch black pepper 1/2 medium yellow onion, diced 1/2 med red bell pepper, diced 1/2 cup chopped asparagus (or broccoli) 1/2 cup frozen edamame, defrosted 2 cups cooked jasmine brown rice 2 eggs 1/2 cup oyster sauce 1/2 cup chopped green onion | In a 10-12" saute pan, heat the oil on high. Add the chicken to the pan and season it with salt and pepper. Saute the chicken for 1/2 min, until there's no pink visible on the outside and it starts to lightly brown. Add the onion, bell pepper, asparagus or broccoli, and edamame to the pan. Cook the vegetables for 4-5 min, tossing them every 1 to 1 1/2 min. You want the vegetables to get crispy and a little brown, so don't stir them too much. Add the rice to the pan and saute it all for another 4 min. While that cooks, scramble the eggs in a separate pan. Pour the oyster sauce into the stir fry and cook for another min. Toss in the green onion and scramble eggs.
26: Asian BBQ Chicken Tortilla Wrap | 2 cloves garlic, chopped 1/4 cupm hoisin sauce 1 Tbs light soy sauce 1 Tbs honey 1 tsp sesame oil 2 Tbs tomato sauce 2 chicken breasts in strips 1 Tbs oil 4 Tortilla Salad leaves cucumber, juienned | To make the marinade, combine the garlic, hoisin sauce, soy, honey, sesame oil and tomato sauce in a small bowl. Pour over the chicken breasts, cover and marinate in the refrigerator for at least 2 hours or overnight. Heat the oil in a large, heavy frying pan. Add the chicken and marinade to the pan and stir fry. Let sizzle and bubble away until the chicken is cooked and the sauce has thickened. Warm the tortilla. Place the lettuce and cucumber over the middle of the tortilla and place the chicken pieces on top. Fold to make a wrap, slice the wrap in half and serve straight away. | Makes 4 wraps Preparation: 5 min Cooking: 10 min
27: Salt and black pepper 1 pound cavatappi corkscrew shaped hallow pasta 1 1/2 pounds ground chicken 2-3 sprigs fresh rosemary, finely chopped 2 teaspoons fennel seeds 3 cloves garlic, grated 1 teaspoon crushed red pepper flakes 1 cup ricotta cheese 1 1/2 cups grated Parmigiano Reggiano, divided 1 egg 3/4 cup bread crumbs, plus more, if needed* 3 tablespoons extra virgin olive oil, (EVOO) divided 2 boxes chopped frozen spinach (10 oz each) 3 tablespoons butter 2 tablespoons all-purpose flour 1 cup chicken stock 1 cup whole milk 1/8 teaspoon grated nutmeg, eyeball it | Preheat oven to 450F. Place a large pot of water on to boil for pasta. When it comes to a boil, salt it and add the pasta to cook to al dente. Strain pasta reserving 1 cup cooking liquid. While the water is coming to a boil, in a large mixing bowl combine the chicken, salt and pepper, rosemary, fennel seeds, garlic, crushed red pepper flakes, ricotta cheese, 1/2 cup grated Parmigiano - a rounded handful, egg and bread crumbs. *If the mixture seems too wet, add a handful of bread crumbs and mix together. Form 8 large round balls, about 3 to 4-inches. Coat balls in a couple of tablespoons of EVOO and lightly grease a baking sheet with 1 tablespoon EVOO. Arrange balls on the baking sheet and roast 17-18 minutes until juices run clear. Defrost spinach in microwave 8-10 minutes on "defrost" setting depending on the microwave. Place the boxes in a shallow dish to catch any run off. While the meatballs roast, in a medium sauce pot over medium heat, melt butter, whisk in flour, cook 1 minute then whisk in stock and milk, season with salt, pepper and nutmeg and thicken 5-6 minutes. Stir in the remaining 1 cup grated Parmigiano and reduce heat on lowest setting. Wring spinach completely dry in clean kitchen towel then separate as you add it to the sauce. Also add the reserved 1 cup pasta cooking liquid. Toss pasta with the spinach-white sauce and adjust seasonings. Serve Florentine Mac-n-Cheese with 2 meatballs per person along side. | Florentine Mac and Cheese and Roast Chicken Sausage Meatballs
28: Moroccan Chicken | 1/4 cup Cinnamon Sugar Butter Spread 1 small (1/2 cup) yellow onion, thinly sliced 1 medium (1 cup) red bell pepper, strips 1 pd boneless skinless chicken breasts, 1" pieces 1 tsp finely chopped fresh garlic 1/2 tsp salt 1/8 tsp ground red pepper 1/4 cup orange juice 1/4 cup raisins 1/4 cup chopped fresh cilantro *cooked rice or couscous if desired | Melt Cinnamon Sugar Butter Spread in 12-inch skillet until sizzling; add onion. Cook over medium-high heat 2-3 minutes or until onion is crisply tender; add bell pepper. Continue cooking 2-3 minutes or until bell pepper is crisply tender. Add chicken, garlic, salt and red pepper. Cook, stirring occasionally, 5-7 minutes or until chicken is browned and no longer pink. Add orange juice and raisins. Cook, stirring occasionally, 1-2 minutes or until heated through. Stir in cilantro. Serve immediately over cooked rice or couscous, if desired. | Calories: 260; Fat: 9g; Cholesterol: 75mg; Sodium: 380mg; Carbohydrates: 17g; Dietary Fiber: 1g; Protein: 26g | Prep Time: 15 min Total Time: 25 min Yield: 4 servings
29: Herbed Chicken with Wild Rice | 1 package (6oz) long grain and wild rice mix 6 boneless skinless chicken breast halves (5oz each) 1 Tbs canola oil 1 tsp butter 1/2 pd sliced fresh mushrooms 1 can (10.75 oz) condensed cream of chicken soup (undiluted) 1 cup water 3 bacon strips, cooked and crumbled 1 tsp dried parsley flakes 1/2 tsp dried thyme 1/4 tsp dried tarragon | Place rice in a 5qt slow cooker; set aside seasoning packet. In a large skillet, brown chicken in oil and better. Add to slow cooker. In the same skillet, saute mushrooms until tender; place over chicken. In a small bowl, combine the soup, water, bacon, herbs and cook contents of seasoning packet. Pour over top. Cover and cook on low for 4 hours or until chicken in tender. | Prep: 20 min Cook 4 hours Yield: 6 servings
30: Mini Turkey Meat Loaves | Prep: 30 min Cook: 45 min Yield: 4 servings | Per Serving: Calories 470; Fat 26g; Cholesterol 150mg; Sodium 770mg; Carbohydrate 35g; Dietary Fiber 2g; Protein 26g | Heat oven to 350 degrees F. Line 13x9" baking pan with aluminum foil; set aside. Combine all meat loaf ingredients in medium bowl; mix well. Use hands if necessary. Form mixture into 4 (4x2.5x1") loaves on prepared pan. Melt butter in 10" skillet until sizzling; add sliced onion. Cook over medium heat, stirring occasionally, until onion is light golden brown (5-7 min). Meanwhile, combine all sauce ingredients in small bowl; mix well. Evenly spread over top of meat loaves. Top each with 1/4 cooked onion. Bake for 45-55 min or until loaves are no longer pink in center. | Meat Loaf: 1 pound ground turkey 1/3 cup seasoned bread crumbs 1 medium (1/2 cup) onion, finely chopped 1 rib (1/2 cup) celery, finely chopped 2 oz (1/2 cup) Chedarella Cheese, finely shredded 1/4 cup ketchup 1 medium carrot, grated 1 egg, slightly beaten 1 tsp ground dry mustard 1/8 tsp pepper Topping: 1 Tbsp butter 1 medium (1 cup) red or yellow onion, thinly sliced Sauce: 1/4 cup ketchup 2 Tbsp firmly packed brown sugar 2 tsp ground dry mustard
31: Turkey and Sweet Potato Hash | 3 oz bacon, slice rosswise into 1/2" wide pieces (~3 slices) 1 small yellow onion, diced 2 cups sweet potatoes, 1/3" diced (1 med potato) 1 cup turkey or chicken broth 2 Tbs unsalted butter 2 cups cooked white and dark roasted turkey meat 1 heaping Tbs chopped fresh flat-leaf parsley 1 Tbs pure maple syrup 2 tsp chopped fresh rosemary Tabaso or other hot sauce Kosher salt and ground black pepper | Cook the bacon in a 10" skillet (preferable cast iron) over medium high heat until crisp, about 4 min. Use a slotted spoon to transfer the bacon to a medium bowl. Pour off and discard all buy 1 Tbs fat. Add the onion and cook, stirring occasionally, until softened, about 2 min. Add the sweet potatoes, broth, and butter to the onions. Simmer, uncovered, until the sweet potatoes are just barely tender, about 6 min. Meanwhile, mix the turkey, parsley, maple syrup, rosemary, a few dashes of Tabasco, and 1/2 tsp black pepper with the bacon. When the potatoes are barely tender, add the turkey mixture to the skillet. Cook over medium-high heat, firmly patting the hash down and then occasionally flipping, scraping the bottom of the pan with a metal spatula and patting down again, until the broth has completely evaporated and the hash is nicely browned, about 8 min (reduce the heat if the hash is browning to quickly). Season to taste with salt, pepper, and hot sauce.
32: Thai Turkey Burgers with Peanut sauce | Create peanut sauce by combining PB, rice vinegar, soy sauce, water, garlic, sesame oil, chili garlic sauce, honey and ground ginger in a food processor or blender. Blend until very smooth. Reserve 2 Tbs and 2 tsp and set aside. Combine remaining peanut sauce with turkey, carrots, broccoli, cilantro, green onion, salt and red pepper flakes in a large bowl. Mix well and form into 4 patties. Heat a large skillet over medium-high heat and spray with non-stick spray. Cook patties for 3-4 min on one side, then spray the top with more non-stick spray. Flip and cook for 3-4 more minutes or until burgers are no longer pink in the middle. Place a burger patty on each bun and top with 2 tsp of reserved peanut sauce. Add baby spinach for crunch and serve. | For peanut sauce: 3 Tbs smooth peanut butter 1 Tbs rice vinegar 1 Tbs soy sauce 1 Tbs water 1 clove garlic 1 tsp sesame oil 1 tsp chili garlic sauce 1 tsp honey 1/4 tsp ground ginger | 1 lb 99% fat-free lean ground turkey breast 1/2 cup shredded carrot 1/2 cup finely chopped broccoli 3 Tbs chopped cilantro 1 green onion, sliced 1/2 tsp salt 1/2 tsp red pepper flakes 4 buns baby spinach leaves
33: Secondhand Turkey | In a large skillet, saute mushrooms and celery in 3 Tbs butter until tender. Combine cornstarch and milk until smooth; stir into mushroom mixture. Bring to a boil over medium heat, stirring constantly. Cook for 1 min or until thickened. Stir in Turkey, noodles, broth, salt, thyme and pepper. Pour into a greased 2 qt baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, at 375 degrees for 20-25 min or until heated through. | 1/2 pd sliced fresh mushrooms 1/2 cup chopped celery 5 Tbs butter, divided 2 Tbs cornstarch 2 cups milk 2 cups cubed cooked turkey 2 cups cooked egg noodles 1/4 cup chicken broth 1 tsp salt 1/2 tsp dried thyme 1/8 tsp white pepper 1/2 cup dry bread crumbs | Prep: 30 min Cook 20 min Yield: 4 servings | Cal 479; Fat 24g; Chol 126mg; Sodium 1038mg; Carb 36g; Fiber 2g; Protein 31g
34: Three-Cheese Beef Pasta Shells | Heat oven to 350 degrees F. Cook and drain pasta shells as directed on package. In 10" skillet, cook beef over medium-high heat 5-7 min, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 min. In large bow, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in bottom of ungreased 13x9" (3 qt) glass baking dish. In medium bow, mix cheese spread, 1 cup of the Italian cheese blend, the Parmesan cheese, egg and cooked beef. Spoon heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. Cover with foil. Bake 40-45 min or until bubbly and cheese filling is set. Sprinkle with remaining 1/2 cup Italian cheese. Bake about 10 min longer or until cheese is melted. Sprinkle with parsley. | 24 uncooked jumbo pasta shells 1 lb lean ground beef (at least 80%) 1 jar (26 oz) chunky tomato pasta sauce 1/4 cup water 1 container (8 oz) chive and onion cream cheese spread 1 1/2 cups shredded Italian cheese blend 1/2 cup grated Parmesan cheese 1 egg 1-2 Tbsp chopped fresh parsley | Prep: 25 min Total: 1 hour 20 min Yield: 8 servings (3 shells each) | Per serving: Calories 490 (Calories from Fat 230); Total Fat 26g (Saturated Fat 13g); Cholesterol 110mg; Sodium 1170mg; Total Carbohydrate 39g (Dietary Fiber 3g); Protein 25g
35: Pesto Lasagna Roll-Ups | Prep: 20 min Total: 50 min Yield: 4 servings | *I like to add ground beef and just layer the ingredients for regular lasagna. | Heat oven to 350 degrees F. cook lasagna noodles according to package directions. Drain. Meanwhile, spread 2 cups pasta sauce onto bottom of greased 13x9" baking dish. Combine ricotta cheese, pesto and egg in small bowl; mix well. Place lasagna noodles onto waxed paper. Spread 3 tablespoons pesto mixture along each lasagna noodle. Top each with about 2 Tbsp mushrooms and 2 Tbsp mozzarella cheese. Carefully roll up. Place, seam-side down, over pasta sauce. Pour remaining sauce over lasagna roll-ups; sprinkle with remaining cheese. Cover with aluminum foil. Bake 20 min. Uncover; continue baking 10-15 min or until cheese is melted and light golden brown. | 8 uncooked dried lasagna noodles 4 cups pasta sauce 1 1/2 cups ricotta cheese 1/2 cup prepared pesto with basil 1 egg, beaten 1 1/2 cups fresh mushrooms, chopped 2 cups (8oz) Mozzarella cheese, shredded *1 pd ground beef
36: Easy Picadillo | 1 pound lean ground beef 1 small green bell pepper, chopped (1/2 cup) 1 can (14.5oz) salsa-style chunky tomatoes, undrained 1 cup canned black beans, rinsed and drained | Cook beef and bell pepper in 12" nonstick skillet over medium heat 8-10 min, stirring occasionally, until beef is brown; drain. Stir in remaining ingredients; reduce heat to low. Cover and simmer 5-7 min, stirring occasionally until hot. | Prep: 5 min Cook: 17 min | Per Serving: Calories 365 (Calories from Fat 155); Fat 17g (Saturated 7g); Cholesterol 65mg; Sodium 330mg; Carbohydrate 32g (Dietary Fiber 5g); Protein 26g.
37: Individual Southwestern Beef Pot Pies | Pastry: 1 cup flour 1/2 cup cornmeal 1/3 cup shredded Cheddar Cheese 1 Tbs sugar 1/3 cup softened butter 6-7 Tbs cold water | Filling: 1 Tbs butter 1/2 pound top round steak, 1/2" pieces 2 Tbs flour 1 cup beef broth 1 (15oz) can black beans, rinsed, drained 1 (11oz) can corn, drained 1/2 cup salsa 1 Tbs chili powder 1 Tbs ground cumin | Heat oven to 350 degree oven. Combine 1 cup flour, cornmeal, cheese and sugar in medium bowl; stir to mix. Stir in 1/3 cup butter with fork until mixture resembles coarse crumbs. Stir in enough water just until dough forms a ball. Wrap in plastic food wrap; refrigerate. Meanwhile, melt 1 Tbs butter in 10" skillet until sizzling; add steak pieces. Cook over medium-high heat until browned (2-4 min). Reduce heat to medium. Add 2 Tbs flour; stir to coat steak pieces. Add broth, continue cooking until steak pieces are no longer pink and sauce thickens and comes to a boil (3-5 min). Stir in all remaining filling ingredients. Continue cooking until heated through (3-4 min). Divide pastry dough into 6 equal parts. Pat each piece of dough on floured surface into 4" circle. Place about 2/3 cup filling into each of 6 (12oz) custard cups or ovenproof bakeware. Place dough circle over filled dishes. Cut several slits in top of crust with sharp knife. Place pies onto ungreased baking sheet; loosely cover with aluminum foil. Bake 30 min. Uncover; cont. baking for 30 to 35 min, until crust is light golden brown. | Prep Time: 30 min Baking Time 1 hour 6 servings
38: Beef and Black Bean Chili with Chipotle and Avocado | Put 1/3 of black beans into the bowl of a food processor, along with the tomatoes and their juices, the chipotle, and the adobo sauce. Process until smooth and set aside. Heat the oil in a 5-6 quart Dutch oven or similar heavy duty pot over medium-high heat until it's simmering hot, about 2 minutes. Add the beef, season with 1/2 tsp salt and cook, using a wooden spoon to break up the meat, until it loses its raw color, 3 min. Transfer the beef to a large plate using a slotted spoon. Add half of the onion and 1/4 tsp salt and cook, stirring, until it begins to brown and soften, about 3 min. Reduce the heat to medium. Add the chili powder and cumin and cook for 20 sec. Add the remaining black beans, the pureed bean mixture, and the beef to the pot and simmer for 10 minutes, stirring frequently. Add half of the lime juice, half of the cilantro, and salt and pepper to taste. If the chili is thicker than you like, it may be thinned with water. Meanwhile, in a small bowl, mix the remaining lime juice and onion with the avocado. Season generously with salt and pepper. Serve the chili topped with the avocado mixture and remaining cilantro. | 3 15 oz cans black beans, rinsed and drained 1 14.5 oz can diced tomatoes 1 medium chipotle plus 2 Tbs adobo sauce (from a can of chipotles in adobo sauce) 2 Tbs evoo 1 lb 85% lean ground beef Kosher salt & ground black pepper 1 large read onion, finely diced 1 1/2 Tbs chili powder 2 tsp ground cumin 1 lime, juiced 1/2 cup chopped fresh cilantro 1 ripe avocado, medium dice
39: Lazy Man's Stuffed Cabbage | 1 head green cabbage (2 pd), cored, 1" pieces 3 Tbs vegetable oil Salt and pepper 2 onion, minced 3 garlic cloves, minced 1 tsp ground ginger 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 3 Tbs all-purpose flour 1 28oz can tomato sauce 3 Tbs red wine vinegar 2 slices white sandwich bread, torn into quarters 1/4 cup whole milk 1 pd 85% lean ground beef | Line slow cooker with aluminum foil collar and coat with vegetable oil spray. Microwave cabbage with 1 Tbs oil and 1/2 tsp salt in bowl, stirring occasionally, until softened, 15-20 min. Drain cabbage and discard liquid. Heat remaining 2 Tbs oil in 12" skillet over medium-high heat until shimmering. Add onions, garlic, ginger, cinnamon, and nutmeg and cook until onions are softened and lightly browned, 8-10 min. Transfer half of onion mixture to large bowl; set aside. Stir flour into skillet with remaining onion mixture and cook over medium-heat for 1 min. Stir in tomato sauce, sugar, and vinegar, scraping up any browned bits, and season with salt and pepper to taste. Add bread and milk to bowl with onion mixture and mash to paste with fork. Mix in ground beef, bratwurst, rice, 1/2 tsp salt, and 1/4 tsp pepper using hands. Spread 1/2 cup sauce over bottom of prepared slow cooker. Pinch off one-third of meat mixture into Tbs-sized pieces and drop over sauce. Spread 1/3 of cabbage over meat. Spoon 1/3 of remaining sauce mixture over cabbage. Repeat layering two more times. Cover and cook until beef is tender, about 4 hours on low. Remove foil collar and let casserole cool about 20 min before serving. | Serves: 6-8 Cooking Time:: ~4 hours on low
40: Greek Tacos | 1 pd lean ground beef (90% lean) 1 can 14.5 oz diced tomatoes, undrained 2 tsp Greek seasoning 1/2 tsp minced garlic 1/4 tsp pepper 2 cups fresh baby spinach 1 can 2.25 oz sliced ripe olives, drained 1 package 4.5 oz taco shells 1/2 cup crumbled feta cheese 1/4 cup chopped red onion | In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, Greek seasoning, garlic and pepper. Bring to a boil. Reduce heat; simmer for 8-10 minutes or until thickened. Add spinach and olives; cook and stir for 2-3 minutes or until spinach is wilted. Meanwhile, place taco shells on an ungreased baking sheet. Bake at 300 for 3-5 minutes or until heated through. Spoon about 1/4 cup beef mixture into each shell. Top with feta cheese and onion. *Note: For a substitute for 1 tablespoon Greek seasoning use 1/2 teaspoon each dried oregano, dried marjoram, garlic powder, lemon-pepper seasoning, ground mustard and salt. Omit the salt if recipes calls for salt.
41: Peruvian Saltado | 1 16oz package frozen French Fries 1 lb beef tri tip 1 large onion, in strips 2 cloves garlic, minced 1/2 can (14.5 oz) diced tomatoes 1 pepper 1/4 cup distilled white vinegar 1 dash soy sauce 1 tsp Oregano | Prepare the bag of French Fries according to package directions. Also prepare rice. While both cooking, heat the oil in a frying pan over medium-high heat. Season the sliced meat with salt and pepper to taste. Fry the meat until just cooked and the juices begin to release. Remove the meat from the frying pan, and then cook the onions and garlic with additional oil if needed, until they are transparent. Stir in the tomato and pepper and cook until the tomato softens. Pour in vinegar and soy sauce. Add in the French Fries, cover and cook until the beef is done, about 3 min. Season to taste with salt and pepper, and sprinkle with oregano to serve. Can also top with green onions or cilantro. Serve the dish over white rice.
42: Meatballs with Orzo and Zucchini | 16 frozen cooked meatballs (1.5" diameter) 1 can (14.5 oz) beef broth 1 cup uncooked orzo pasta (6 oz) 1 can (14.5 oz) chunky tomatoes with olive oil, garlic and spices, undrained 1 medium zucchini, juienned | Place frozen meatballs and broth in 10" skillet; heat to boiling. Stir in pasta; reduce heat to low. Cover and simmer, about 12 min or until pasta is tender. Stir in tomatoes and zucchini. Cook about 5 min, stirring occasionally, until zucchini is tender.
43: Beef, Shiitake, and Snow Pea Stir-Fry | 1 pd top sirloin steak, 2" long slices (1/4" thick) 1 Tbs sesame oil 1 Tbs fresh ginger, minced 12 oz shiitake mushrooms, sliced 8 oz snow peas 1 bunch green onions, sliced, divided 1 cup fresh cilantro leaves, divided 5 Tbs hoisin sauce 2 tsp chili-garlic sauce 1/4 tsp Chinese five-spice powder | Sprinkle beef with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add ginger and mushrooms; stir-fry until mushrooms are tender, about 3 min. Add beef to skillet; stir-fry until beef browns but is still pink in center, about 1 min. Add snow peas, half of green onions, and half of cilantro; stir-fry 1 min Stir in hoisin, chili-garlic sauce, and five-spice powder; sauté until peas are crisp-tender, 1-2 min. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining green onions and cilantro. | Cal 330.9; Fat (g) 14.0; Saturated Fat (g) 4.6; Cholesterol (mg) 58.3; Carbohydrates (g) 21.1; Dietary Fiber (g) 5.0; Total Sugars (g) 12.0; Net Carbs (g) 16.1; Protein (g) 29.2; Sodium (mg) 481.0
44: Pumpkin and Sausage Penne | 3/4 cup uncooked penne pasta 2 Italian sausage links, casings removed 1/2 cup chopped sweet onion 1 garlic clove, minced 1 tsp olive oil 1/3 cup white wine (or chicken broth) 1 bay leaf 3/4 cup chicken broth 1/3 cup canned pumpkin 3 tsp minced fresh sage, divided 1/8 tsp ground cinnamon dash ground nutmeg 3 Tbsp half-and-half cream 1/8 tsp salt 1/8 tsp pepper 2 Tbsp shredded Romano cheese | Cook pasta according to to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink. Using a slotted spoon, remove to paper towels; drain, reserving 1 tsp drippings. In same skillet, saute onion and garlic in oil and reserved drippings until tender. Add wine and bay leaf. Bring to boil; cook until liquid is reduced by half. Stir in the broth, pumpkin, 1 1/2 tsp sage, cinnamon and nutmeg; cook 1 minute longer. Add the sausage, cream, salt and pepper; heat through. Drain pasta; place in a serving bowl. Add sausage mixture; toss to coat. Sprinkle with cheese and remaining sage. | Per Serving: 490 calories, 23 g fat, 9g saturated fat, 61mg cholesterol, 950mg sodium, 42g carbohydrate, 4g fiber, 21g protein
45: Sausage Pesto Casserole | 2 cups uncooked rainbow rotini pasta (6oz) 1 pound Italian sausage links, each cut into 6 pieces 1 container (7oz) refrigerated pesto 1/4 cup water 1/4 cup shredded Parmesan cheese (4oz) | Cook and drain pasta as directed on package in 3-quart saucepan; set aside. Spray same saucepan with nonstick cooking spray; heat over medium heat. Cook sausage in saucepan about 6min, stirring occasionally, until brown; drain. Stir pesto sauce, water and pasta into sausage. Cover and cook over medium heat 5-8 min, stirring occasionally, until sausage is no longer pink in center. Sprinkle with cheese. | Prep: 5 min Cook: 21 min | Per serving: Calories 795 (calories from Fat 515); Fat 57g (Saturated 17g); Cholesterol 100mg; Sodium 1290mg; Carbohydrate 38g (Dietary Fiber 2g); Protein 34g.
46: Sausage and Vegetables | 1 1/4 pd sweet Italian turkey sausage links 1 can 28oz diced tomatoes, undrained 2 medium potatoes, 1" pieces 4 small zucchini, 1" slices 1 medium onion, cut into wedges 1/2 tsp garlic powder 1/4 tsp crushed red pepper flakes 1/4 tsp dried oregano 1/4 tsp dried basil 1 Tbs dry bread crumbs 3/4 cup shredded pepper Jack cheese | In a nonstick skillet, cook sausages over medium heat until no longer pink; drain. Place in a 5qt slow cooker. Add vegetables and seasonings. Cover and cook on low for 5.5 to 6.5 hours or until vegetables are tender. Remove sausages and cut into 1" pieces; return to slow cooker. Stir in bread crumbs. Serve in bowls; sprinkle with cheese. | Prep: 20min Cook: 5.5 hours Yield: 6 servings
47: Pesto Orecchiette with Chicken Sausage | 12 oz orecchiette 1/2 pd green beans, 1" pieces 1 cup frozen peas 1 Tbs olive oil 8 oz fully cooked Italian-style chicken sausage links, thinly sliced 1/3 cup pesto 1/2 cup grated Parmesan (2 oz) | Cook the pasta according to the package directions, adding the green beans and peas during the last 3 min of cooking. Reserve 1 cup of the cooking water; drain the pasta and vegetables and return them to the pot. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, turning occasionally, until browned, 6 to 8 min. Add the sausage, pesto, Parmesan, and cup of the reserved cooking water to the pasta and vegetables and toss to combine (add more cooking water if the pasta seems dry).
48: One Pan Chicken Apple Sausage Pasta | In a large oven-safe pan/skillet, add olive oil and set the temperature to medium high heat. Add in the onions and sausage and cook for about 5 minutes until brown. Then, put in the garlic and apples, cooking for about another minute. Next, add the chicken broth, canned tomatoes, heavy cream, pasta, salt, and pepper. Stir to combine. Bring the mixture to a boil; reduce the heat to medium low. Cover and let simmer until the pasta is cooked al dente. Remove the pan from the heat and add 1/2 cup of cheese to the pasta. Stir to combine. Sprinkle the top with remaining cheese. Broil in the oven until the cheese melted. Serve up, garnish with sliced green onions, and enjoy. | 1 tablespoon olive oil 1 pound chicken apple sausage, sliced 1/2 large onion, chopped 2 cloves of garlic, minced 1 granny smith apple, chopped 2 chopped chicken broth 1 (14.5) can of tomatoes with green chilies 1/2 cup heavy cream 10 ounces pasta (uncooked) salt and pepper to taste 1 cup Monterey jack cheese, shredded 1/4 cup green onions, sliced thinly for garnish | Source: http://www.inspiredbycharm.com
49: Sausage & Fennel Orzotto | 2 Tbsp. Olive oil 1 lb link spicy Italian sausage 2 cups thinly sliced fennel (reserve fennel fronds) 1 cup diced red onions 2 tsp minced fresh garlic 1/2 tsp each red pepper flakes and dried thyme 2 cups dry orzo pasta 1/2 cup dry white wine 3 1/2 cups low-sodium chicken broth, warmed 1/2 cup grated Parmesan 1/2 cup chopped fresh parsley 2 Tbsp unsalted butter 2 tsp minced lemon zest Salt and pepper to taste | Heat oil in a large sauté pan over medium. Add sausage; sauté until browned, 10-12 minutes per side. Transfer sausage to a paper-towel-lined plate. When cool enough to handle, slice sausage into -inch-thick bias-sliced pieces. Sauté fennel and onion in the same pan until they begin to brown and soften, 5 minutes. Add garlic, pepper flakes, and thyme; cook, stirring constantly, 2 minutes. Transfer vegetable mixture to a bowl. Add orzo to the sauté pan, stirring to coat pasta with residual oil in the pan; cook 2 minutes. Deglaze the pan with wine, scraping up any browned bits. Add 1 1/2 cups warm broth to orzo; cook, stirring constantly, until broth is nearly absorbed, about 5 minutes. Add another cup of broth, cook and stir orzo until broth is nearly absorbed, another 5 minutes. Add the remaining 1 cup broth, cook and stir until liquid is fully absorbed. Taste orzo for doneness. It should be creamy but not gummy. Stir in sausage slices and vegetable mixture, ten add Parmesan, parsley, butter, zest, and chopped fennel fronds. Season orzotto with salt and black pepper. (The rice-like shaped pasta called orzo used here is a riff on risotto, but you can use any small-shaped pasta in its place, or Arborio rice.) | Makes 6 servings (3-3 1/2 cups) Total Time: 30-40 Minutes
50: Red Beans & Rice | Servings: 6 Prep Time: 10 minutes Cook time: 3.5 hrs High or 5 hrs Low | 1 Tbs olive oil 1 small onion, finely chopped 1 rib celery, thinly sliced 3 cloves garlic, minced 1 1/2 tsp Cajun seasoning 2 bay leaves 1/2 tsp dried oregano 1/2 tsp dried thyme 1/2 pd dried red kidney beans, rinsed and picked over 1 large chicken bouillon cube 3 cups water 1/2 pd Lite kielbasa, halved lengthwise and cut in half 1/4 tsp black pepper 3 cups cooked white rice | Heat oil in a medium-size skillet over medium-high heat. Add onion, green pepper and celery to skillet and cook, stirring occasionally, for 7 minutes. Scrape contents of skillet into slow cooker and add Cajun season, bay leaves, oregano, thyme, beans, bouillon cube and water. Cook for 3 1/2 hours on HIGH or 5 hours on LOW or until beans are soft and liquid has thickened. Stir in sausage and black pepper. Cook an additional 15 minutes or until heated through. Discard bay leaves and serve over rice. | Nutrition Info: Per Serving: cal. (kcal) 344, Fat, total (g) 8, chol. (mg) 24, sat. fat (g) 2, carb. (g) 48, fiber (g) 11, pro. (g) 8, sodium (mg) 890,
52: Asian Pork Noodle Bowl | Prep: 10 min Total: 20 min Yield: 4 (1.5 cup) servings | Bring water to a boil in 4 qt saucepan. Add noodles; reserve spice packets. Cook over medium heat 3 min. Drain. Meanwhile, combine 2 Tbsp melted butter and ginger root in small bowl; mix well. Pour ginger butter over cooked noodles; toss to coat. Keep warm. Melt 1 Tbsp butter in 10" skillet until sizzling; add vegetables. Cook over medium-high heat 2 min. Add pork. Cover, continue cooking until vegetables are crisply tender (4-5 min). Stir in reserved spice packets. Serve pork mixture over noodles. | 4 cups water 2 (3 oz) packages oriental flavored ramen noodle soup 2 Tbsp butter, melted 1 tsp freshly grated ginger root 1 Tbsp butter 1 (16 oz) package fresh OR frozen broccoli stir-fry vegetables 1 cup cubed, cooked pork tenderloin | Per Serving: Calories 310; Fat 12g; Cholesterol 55mg; Sodium 860mg; Carbohydrate 34g; Dietary Fiber 2g; Protein 16g
53: Farfalle with Lamb Ragu, Ricotta, and Mint | 4 tsp evoo 8 oz lean ground lamb 3/4 tsp kosher salt, divided 1/2 cup finely chopped onion 1/4 cup finely chopped carrot 1 tsp minced fresh rosemary 2 garlic cloves, minced 1/2 cup dry white wine 1/8 tsp freshly ground black pepper 1 1/2 cups canned crushed tomatoes, undrained 1/2 cup chicken broth 8 oz uncooked farfalle (bow-tie pasta) 1/2 cup part-skim ricotta cheese 1/4 cup small fresh mint leaves | Heat 1 tsp oil in a large skillet over medium-high heat. Add lamb; cook 5 min, stirring to crumble. Remove lamb from pan with a slotted spoon; sprinkle with 1/4 tsp salt. Discard drippings from pan. Reduce heat to medium-low. Add 2 tsp oil, onion, and carrot; cook 5 min or until tender, stirring occasionally. Add rosemary and garlic; cook 1 min, stirring constantly. Return lamb to pan; add wine. Increase heat to medium high; cook 3 min or until liquid almost evaporates. Add remaining 1/2 tsp salt and pepper. Sir in tomatoes and broth; bring to a simmer. Partially cover and simmer 10 min, stirring occasionally. While sauce simmers, cook pasta according to package directions. Drain; return pasta to pan. Stir in 1 cup sauce and remaining 1 tsp oil. Spoon 1 cup pasta mixture onto each of 4 plates; top each serving with 3/4 cup remaining sauce, 2 Tbs ricotta, and 1 Tbs mint. | Yield: 4 servings Cal 464; Fat 16.9g; Protein 23.9g; Carb 54.7g; Fiber 4.5g; Chol 51 mg; Iron 4.8mg; Sodium 629mg; Calc 157mg
54: Fresh Salmon-Cilantro Burgers | 1/4 cup reduced-fat mayonnaise 1 Tbsp chopped fresh cilantro 1 Tbsp fresh lime juice 1/8 tsp salt 1/8 tsp black pepper 1 pd salmon fillet, skinned & cut into 1" pieces 1/2 cup dry breadcrumbs 2 Tbsp cilantro leaves 2 Tbsp chopped green onions 2 Tbsp fresh lime juice | 1 Tbsp chopped seeded jalapeno pepper 1/2 tsp salt 1/4 tsp black pepper Cooking spray 4 hamburger buns w/ sesame seeds, toasted 12 (1/4" thick) slices English cucumber 4 green leaf lettuce leaves | 1) Combine 1st 5 ingredients in a small bowl; cover and chill. 2) Place salmon in a food processor; pulse until coarsely chopped. Add breadcrumbs and next 6 ingredients; pulse 4 times until well blended. Divide salmon mixture into 4 equal portions, shaping each into a 3/4" thick patty. 3) Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 2 minutes. Carefully turn patties over, and 2 minutes or until done. 4) Spread about 1 Tbsp mayonnaise mixture over bottom half of each hamburger bun. Top each serving with 1 salmon patty, 3 cucumber slices, 1 lettuce leaf and top half of bun. | 73 cal per serving; Fat 4.6g; Protein 2.2g; Carb 6g; Fiber 1g; Chol 9mg; Iron 0.8mg; Sodium 256mg; Calc 68mg
55: Coconut Salmon Curry | Makes: 4 servings | Start to Finish: 40 min | 1 lb salmon fillet, 1" cubes 1 Tbs cornstarch 1 tsp salt 1/2 tsp ground black pepper 1 lg onion, 1" pieces 1 medium red sweet pepper, chopped 1 cup julienned carrots 1 Tbs grated fresh ginger 1 clove garlic, minced 1-2 tsp curry powder 1/4 tsp crushed red pepper (optional) 1 Tbs canola oil 1 8oz can pineapple chunks (juice packed) 1/3 cup unsweetened light coconut milk 2 cups hot cooked brown rice | In bowl toss together salmon, cornstarch, salt and black pepper; set aside. Coat a large nonstick skillet with cooking spray. Heat skillet over medium-high heat. In hot skillet cook and stir onion, sweet pepper, carrots, ginger, garlic, curry powder, and if desired, crushed red pepper for 5-6 min or until vegetables are crisp tender. Remove from skillet; set aside. Add oil to skillet. Cook seasoned salmon in hot oil about 4 min or until fish flakes easily; occasionally stir gently. Stir in undrained pineapple and coconut milk. Reduce heat. Cook, uncovered, 1 min or until thickened; stir gently. Stir vegetables into skillet; heat. Serve with rice.
56: Zesty Italian Soup | Prep: 15 min Cook: 7 hours Yield: 10 servings | 1 pound bulk Italian sausage 3 cans (14.5 oz each) chicken broth 1 can (15 oz) black beans, rinsed & drained 1 can (15 oz) pinto beans, rinsed & drained 1 can (14.5 oz) diced tomatoes & green chilies 1 can (14.5 oz) Italian diced tomatoes 1 large carrot, chopped 1 jalapeno pepper, seeded & chopped 1 1/2 tsp Italian seasoning 1 tsp dried minced garlic 1 1/2 cups cooked elbow macaroni | In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to 5 qt slow cooker. Stir in the broth, beans, tomatoes, carrot, jalapeno, Italian seasoning and garlic. Cover and cook on low for 7-8 hours or until heated through. Just before serving, stir in macaroni.
57: Winter Minestrone | 1 pound uncooked Italian or pork sausage links, cut into 3/4" slices 2 1/2 cups peeled winter squash (butternut, acorn, hubbard or turban) cut into 1" cubes 1 1/2 cups peeled potatoes cut into 1" pieces 2 medium fennels bulbs, cut into 1" pieces 1 15 oz. can red kidney beans, rinsed & drained 1 large onion, chopped 2 cloves garlic, minced 1/2 tsp dried sage, crushed 4 cups chicken/vegetable broth 1 cup dry white wine 4 cups chopped kale or fresh spinach | In a large skillet cook the sausage until brown. Drain off fat. In a 5-6 qt slow cooker place squash, potatoes, fennel, beans, onion, garlic and sage. Top with sausage. Pour broth and wine over all. Cover and cook on low heat for 8-10 hours or on high heat for 4-5 hours. Stir in Kale or spinach. Cover; cook 5 minutes more. | Prep: 30 min Cook: 8-10 hours + 5 min Yields: 8 servings
58: Vegetarian 15-Bean Chili | Prep: 20 min Cook: 8 hrs Yield: 8 (1 1/3 cup) servings | Melt butter in 10" skillet until sizzling; add carrots, onions and garlic. Cook over medium-high heat until onion is softened (4-5 min). Place carrot mixture, water, beans, chili powder, cumin and salt in slow cooker; stir. Cover; cook on Low heat setting 8-10 hours or until beans are tender. Increase heat setting to High. Add all remaining ingredients except cheese. Cover; cook 20 min or until heated through. To serve, top each serving with cheese. | Add initially to slow cooker: 1 Tbsp butter 4 medium (2 cups) carrots, chopped 1 large (1 cup) onion, chopped 1 tsp finely chopped fresh garlic 5 cups water 1 (8oz) package dried 15-bean blend, soaked in water overnight, drained, discard spice packet 1 Tbsp chili powder 2 tsp ground cumin 1 tsp salt | Add at end to slow cooker: 1 (28oz) can crushed tomatoes with roasted garlic 2 Tbsp tomato paste 1-2 Tbsp canned diced jalapenos 1 Tbsp lemon juice 3 oz (3/4 cup) Cheddar Cheese, shredded | Per serving: calories 210; Fat 6g; Cholesterol 15mg; Sodium 610mg; Carbohydrate 30g; Dietary Fiber 11g; Protein 12g
59: Garden Vegetable Sauce with Chickpeas | Heat oil in 12" skillet over medium-high heat until shimmering. Add onions, carrots, garlic, and red pepper flakes and cook until vegetables are softened and lightly browned, 8-10 min. Stir in flour and cook for 1 min. Slowly whisk in 1 cup broth, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker. Stir water, chickpeas, remaining cup broth, and bay leaves into slow cooker. Cover and cook until chickpeas are tender 9-11 hours on low or 5-7 hours on high. Stir in zucchini, cover and cook on high until tender, 20-30 min. Discard bay leaves. Stir in tomatoes and spinach and let sit until heated through, about 5 min. Stir in Parmesan. Before serving, season with salt, pepper, additional evoo and additional Parmesan to taste. | 2 Tbs eevo 3 onions, minced 2 carrots, 1/4" thick 8 garlic cloves, minced 1/8 tsp red pepper flakes 1/4 cup all-purpose flour 2 cups vegetable broth 2 cups water 1.25 cups dried chickpeas (8 oz), rinsed 2 bay leaves 1 zucchini, 1/4" thick 2 tomatoes, 1/2" pieces 6 oz baby spinach 1/2 cup grated Parmesan cheese | Cook: 9-11 hrs on low Yield: 6 cups
60: Spinach and Mushroom Lasagna | 8 curly-edged lasagna noodles (7oz), break in half 1 Tbs evoo 1.5 pd white mushrooms, sliced 2 garlic cloves, minced 20 oz frozen spinach, thawed, squeezed dry 1 15oz jar Alfredo sauce 1 3/4 cup ricotta cheese (15 oz) 1 1/4 cup grated Parmesan cheese (2.5 oz) 1/2 cup minced fresh basil 1 large egg 4 cups shredded mozzarella cheese 9 | Line slow cooker with aluminum foil collar and sling and coat with vegetable oil spray. Bring 4 qt water to boil in large pot. Add broken lasagna noodles and 1 Tbs salt and cook until al dente. Drain noodles, rinse under cold water until cool, then spread out in single layer over clean kitchen towels and let dry. (Paper towels will stick) Heat oil in pot over medium-high heat until shimmering. Add mushrooms, garlic and 1/4 tsp salt, cover and cook until mushrooms are softened, ~5min. Uncover and continue to cook until mushrooms are dry and browned, 5-10 longer. Stir in spach and Alfredo sauce, scraping up any brown bits, and season with salt and pepper to taste. In a bowl, mix ricotta, 1 cup Parmesan, basil, egg, 1/2 tsp salt, and 1/2 tsp pepper together. Spread 1/2 cup mushroom-spinach sauce into prepared slow cooker. Arrange 4 lasagna noodle pieces in slow cooker, then dollop 9 rounded tablespoons of ricotta mixture over noodles. Sprinkle with 1 cup mozzarella, then spoon 1 cup more mushroom-spinach sauce over top. Repeat layering of lasagna noodles, ricotta mixture, mozzarella and mushroom-spinach sauce twice more. For final layer, arrange remaining 4 noodles in slow cooker, then top with remaining mushroom-spinach sauce and sprinkle with remaining mozzarella and Parmesan. Cover and cook until lasagna is heated through, about 4 hours on low. Let lasagna cool for 20 min. Using sling, transfer lasagna to serving platter and serve. | Cooking Time: 4 hours Yield: 6-8 servings
61: Portabella Mushroom Sandwich | 5 portabella mushroom caps 14oz jar roasted red peppers, drained 1/4 cup zesty Italian salad dressing 3/4 cup prepared pesto sauce 6 ciabatta rolls | Wash mushroom caps, remove stems, and slice evenly. Place sliced mushrooms into slow cooker. Add drained roasted red peppers and Italian salad dressing to slow cooker and stir to combine. Cook on low for 4 hours or high for 2 hours. Before serving, preheat oven to 350 degrees. Place ciabatta bread on cookie shees and bake for 10 min, or until crispy outside. Cool 5 min before slicing. Spread 1 Tbs of pesto on each slice. Add cooked mushrooms and peppers to sandwiches using a slotted spoon being sure to drain juices. Serve immediately.
63: Cauliflower Sauce with Whole-Wheat Penne | Bring a large pot of water to boil. Add salt and pasta and cook to al dente. Drain and reserve 2 ladles of pasta water. While water is coming up to a boil and pasta cooks, make sauce. heat a deep skillet over medium heat with extra-virgin olive oil. Add garlic and cook 3 min, then remove. Add onions and cook
64: Creme Brulee | 1 pint Whipping Cream 4 Egg Yolks 1/2 cup Granulated Sugar 1 Tbsp Vanilla Extract Granulated Sugar for Topping | Preheat oven to 350 degrees. Heat cream over low heat until bubbles form around edge of pan. Beat egg yolks and sugar together until thick, about 3 minutes. Gradually beat cream into egg yolks. Stir in vanilla and pour into 6 (6oz) custard cups. Place custard cups in baking pan that has about 1/2" water in the bottom. Bake until set, about 45 minutes. Remove custard cups from water and refrigerate until chilled. Sprinkle each custard with about 2 tsp granulated sugar. Place on top rack under broiler and cook until topping is medium brown. Chill before serving. Makes 6 servings.
65: Royal Red Velvet Cake | Cream together 1 1/2 cup sugar, 1 cup Crisco and then add 2 eggs. Make a paste of the following ingredients and then add: 2 oz red food coloring 3.5 Tbs cocoa powder 1 pinch salt 1 tsp Vanilla Add 1 tsp Baking soda dissolved in 1 Tbs vinegar then add 2 1/2 cups flour. Add 1 cup buttermilk last. Mix and bake at 350 degrees for 30 min in 2 greased and floured cake pans. | Frosting: 5 Tbs flour and 1 cup milk in double boiler and cook until thick. Let cool completely. Cream in a small bowl 1 cup butter, 1 cup powdered or granulated sugar and 1 tsp Vanilla. Beat together until creamy and smooth.
66: Vanilla Bean Shortbread | Cooking Spray 9 ounces all-purpose flour (about 2 cups) 1/4 cup cornstarch 1/4 teaspoon salt 1/2 cup butter, softened 1/2 cup canola oil 1/2 cup sugar 1 vanilla bean, split lengthwise | 1. Preheat oven to 350 degrees 2. Line bottom and sides of 13 x 9 - inch baking pay with foil; coat foil with cooking spray; set aside. 3. Weigh or lightly spoon flour into dry measuring cups; level with knife. Combine flour, cornstarch, and salt in a large bowl; stir with a whisk. 4. Place butter in a medium bowl; beat with a mixer at medium speed 2 minutes or until light and fluffy. Add oil; beat with a mixer at medium speed 3 minutes or until well blended. Gradually add sugar, beating well. Scrape seeds from vanilla bean, and add seeds to butter mixture; discard bean. Add flour mixture, beating at low speed just until blended. Spoon dough into prepared pan. Place a sheet of heavy-duty plastic wrap over dough; press to an even thickness. Discard plastic wrap. Bake at 350 degree for 30 minutes or until edges are lightly browned. Cool in pan 5 minutes on a wire rack; cut into 32 pieces. Carefully lift foil from pan; cool squares completely on wire rack. | Yield: 32 servings (serving size: 1 piece)
67: Cranberry Chai Cupcakes | CHAI SPICE SEASONING - Using an eclectic spice grinder, small food processor. or clean coffee grinder, finely grind 1 teaspoon fennel seeds and 1 teaspoon whole cloves. Transfer to a small bowl. Stir in 2 teaspoons ground cardamom, 2 teaspoon ground ginger, 1 teaspoon ground cinnamon, and a pinch freshly ground black pepper. Store in an airtight container in a cool, dry place for up to a month. | 1. Allow butter and eggs to stand at room temperature for 30 minutes. Line twenty to twenty-four 2 1/2 inch muffin cups with paper bake cups. In a medium bowl stir together flour, Chai Spice Seasoning, baking powder, baking soda, and salt. Set aside. 2. Preheat oven to 350 degree F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating about 2 minutes or until light and fluffy. Beat in vanilla. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Stir in chopped cranberries. 3. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. 4. Back for 15-20 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. 5. Frost with Chai Cream Cheese Frosting. If desired, garnish with Sugared Cranberries. Store frosted cupcakes in the refrigerator. Makes 20 to 24 (2 1/2 inch) cupcakes. | Prep: 40 Minutes Stand: 30 Minutes Bake 15 minutes Cool: 45 minutes | 1/2 cup butter 2 eggs 2 cups all purpose flour 1 tablespoon chai spice seasoning 1 1/2 teaspoons baking powder 1 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups sugar 1/2 teaspoon sugar 1/2 teaspoon vanilla 1 1/4 cups buttermilk or sour milk 3/4 cup chopped cranberries 1 recipe Chai cream cheese frosting Sugared Cranberries (optional) | CHAI CREAM CHEESE FROSTING: Allow two 3- ounce packages cream cheese and 1/3 cup butter to stand at room temperature for 30 minutes. In a large mixing bowl beat cream cheese, butter, 1 1/2 teaspoons Chai Spice Seasoning, and 1 1/2 teaspoons vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in 1 1/2 cups powdered sugar. Gradually beat in 2 1/2 to 2 3/4 additional powdered sugar until frosting reaches spreading consistency. Makes about 2 3/4 cups. SUGARED CRAMBERRIES: Roll frozen cranberries in granulated sugar to coat. Place on waxed paper; let stand until dry. SOUR MILK: For each 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let stand for 5 minutes before using.