Sausage Jambalaya

1/2 pound sausages, sliced and browned

1 cup chicken broth

2 (14 oz.) cans canned stewed tomatoes

1/2 cup onions, diced

1/2 cup red and yellow bell pepper, diced

1 teaspoon Cajun seasoning

2 cups instant rice

Add all ingredients to a large pot.  Simmer for 3 minutes.  Add the rice, cover and cook for 5 minutes.

4  Servings

Salmon with Sesame Glaze

4 salmon fillets

1/4 cup salad dressing, sesame and ginger

1/4 cup salad dressing, French

Preheat oven to 350ºF.  Place the fillets in baking dish.  Top with the dressings.  Bake until flaky - about 15 minutes.

4  Servings

Salmon or Crab Cakes

1 (14 oz.) can salmon, bone and skin removed - may use crab meat for crab cakes

2 tablespoons red or green bell peppers, diced

2 tablespoons onions, diced

1/4 cup milk

1 tablespoon lemon juice

1 cup soft bread crumbs

1 cup Ritz crackers, crushed

1/4 teaspoon Old Bay seasoning

1/8 teaspoon garlic powder

2 eggs, beaten

2 tablespoons grated Parmesan cheese, (optional)

dash salt and pepper

Mix together all ingredients.  Fry in skillet in just enough oil to cover bottom until browned on both sides.  Can also be deep fried like hush puppies.  Yummy with cocktail sauce or lemon juice.

4  Servings

Rosemary Turkey with Mushrooms

1 pound turkey breast tenderloin slices, all visible fat removed

1/2 cup low-sodium chicken broth

1 tablespoon cornstarch

1/8 teaspoon salt

1/8 teaspoon black pepper

Vegetable oil spray

2 tablespoons balsamic vinegar

1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed

8 ounces chanterelle or button mushrooms, cleaned, trimmed and sliced

1/4 cup chopped shallots or onion

Fresh rosemary (optional)

Rinse turkey and pat dry. Set aside. In a small bowl, stir together broth, cornstarch, salt and pepper. Set aside. Spray a large skillet with vegetable oil. Place over medium-high heat. Add half the turkey to hot skillet. Cook about 2 minutes on each side, or until turkey is tender and no longer pink. Repeat with remaining turkey. Remove skillet from heat; remove turkey from skillet and keep warm. Add vinegar and rosemary to skillet, stirring to scrape up brown bits from bottom of pan. Return skillet to heat and add mushrooms and shallots or onion. Over medium heat, cook and stir until mushrooms are tender, about 5 minutes. Stir broth mixture and add to skillet. Cook and stir until thickened and bubbly, about 3 minutes. Cook 2 minutes more, stirring constantly. Serve sauce with turkey. Serve on a bed of rosemary if desired

4  Servings

Roasted Chicken

4 pounds chicken, whole roasting

2 tablespoons oil

salt and pepper

Preheat oven to 350ºF.  Remove giblets from chicken, rinse inside and out.  Pat dry with paper towel.  Rub with oil and salt & pepper.  Place on roasting pan breast side up.  Bake uncovered for 23 minutes per pound of meat.

8  Servings

Roasted Stuffed Turkey

One 18-pound fresh turkey

About 12 cups of your favorite stuffing (see note below)

3 Tbsp (1/2 stick) unsalted butter, melted

1 Tbsp salt

1 tsp freshly ground black pepper

4 cups homemade fat-free turkey stock, as needed

Gravy

4 3/4 cups homemade fat-free turkey stock, as needed

1/4 cup all-purpose flour

1 Tbsp cornstarch, dissolved in 2 Tbsp cold water (optional)

1/2 tsp salt (optional)

1/2 tsp freshly ground black pepper

1 Tbsp chopped fresh rosemary

Remove turkey from refrigerator several hours before cooking. Position a rack in the lowest position of the oven and preheat to 325ºF.   Reserve the turkey neck and giblets to use in gravy or stock. Pull out the pads of yellow fat at both sides of the tail and discard. (These are sometimes already removed by the processor, so don't worry if they aren't present.) If desired, rinse the turkey inside and out with cold water. Pat the turkey skin dry. Turn the turkey on its breast. Loosely fill the neck cavity with stuffing. Using a thin wooden or metal skewer, pin the turkey's neck skin to the back. Fold the turkey's wings akimbo behind the back (the tips will rest behind the turkey's "shoulders") or tie to the body with kitchen string.

Loosely fill the large body cavity with stuffing and cover the stuffing with a small piece of aluminum foil. Place any remaining stuffing in a lightly buttered casserole, cover and refrigerate to bake as a side dish. Place the drumsticks in the hock lock or tie together with kitchen string.   Brush the turkey all over with the butter. Mix together the salt and pepper and season the turkey all over. Tightly cover the breast area (but not the wings) with foil. Place the turkey, breast side up, on a rack in the roasting pan. Pour 2 cups of turkey stock into the bottom of the pan.  

Roast the turkey, basting all over every 45 minutes with the juices on the bottom of the pan (lift up the foil to reach the breast area), until a meat thermometer inserted in the meaty part of the thigh (but not touching a bone) reads 180ºF and the stuffing is at least 165ºF, about 4 1/4 hours. (See estimated roasting times below.) Whenever the drippings evaporate, add broth to moisten them, one cup at a time, as needed. During the last hour of the roasting time, remove the foil and baste at least once to allow the skin to brown.  

Transfer the turkey to a large serving platter and let it stand at least 40 minutes before carving (it will not cool off; this allows the hot juices to retract back into the turkey meat), which gives you plenty of time for making the gravy and for finishing any other last-minute dishes.  

To make the gravy, use a rubber spatula to scrape the pan juices from the roasting pan into a fat separator, leaving the browned bits in the pan. Let stand 5 minutes; then pour off the dark brown drippings into a 2-quart glass measuring cup; reserve the clear yellow fat in the separator. Add enough stock to the drippings to measure 5 cups.  

Place the roasting pan over two burners on high heat. Measure 1/4 cup of the reserved fat and add to the pan. Whisk in the flour (a flat "roux whisk" works best to reach into corners) and let bubble for 30 seconds. Since this is a reduced amount of flour and fat, it won't coat the entire pan so try to concentrate the ingredient to one part of pan to prevent the flour from scorching. One cup at a time, whisk in the stock mixture and bring to a boil. Reduce the heat to medium and simmer, whisking often, scraping up the brown bits on the bottom of the pan, until reduced to about 4 cups, about 3 minutes. For a thicker gravy, whisk in the cornstarch, but keep in mind that as the gravy cools, it will also thicken, so it might not be necessary.  

Strain through a coarse wire sieve into a bowl. Taste; season with the salt and, if desired, pepper and rosemary. Transfer to a warmed sauceboat.  

Carve the turkey and serve with the gravy.

18  Servings

Red Pesto and Vegetable Penne

1/4 cup olive oil

1 eggplant, cubed

1 red pepper, deseeded and chopped

1 orange bell pepper, deseeded and chopped

12 ounces dry penne pasta

3 tablespoons red pesto sauce

2 tablespoons rice vinegar

fresh ground black pepper

8 ounces feta cheese basil leaves (to garnish)

Heat the olive oil in a large pan, add the eggplant and peppers, and sauté over a moderate heat for 10 minutes until the eggplant is golden and the peppers softened and browned at the edges.  While the vegetables are sautéing, cook the penne in a large pan of boiling water for 8 minutes or until al dente. Drain, return to the pan and add the red pesto, stirring until the penne is coated. Add the rice vinegar to the eggplant and pepper mix, and season with black pepper. Spoon the penne on to warm plates and pile the vegetables on top. Crumble over the feta cheese and serve garnished with basil leaves.

4  Servings

Red Pepper Quesadillas

Eight 8-in. flour tortillas

1 cup shredded Cheddar cheese (4 oz)

1 cup frozen chopped red bell peppers, thawed

1/4 cup sliced scallions

1/4 cup chopped cilantro (optional)

4 tsp vegetable oil

Note: Next time you make bean soup, serve these Mexican “grilled cheese” sandwiches on the side.

Sprinkle 4 tortillas with 1/2 cup of the cheese, the red peppers, scallions and cilantro. Top with remaining 1/2 cup cheese and tortillas.  Heat 1 tsp oil in each of two nonstick skillets over medium heat. Cook a quesadilla in each about 2 minutes per side, turning once, until tortillas are crisp and cheese is melted; repeat with remaining quesadillas. Cut in wedges

4  Servings

Ravioli in Mushroom-Walnut Cream Sauce

12 oz ravioli or tortellini, cooked according to package directions

2 Tbsp extra virgin olive oil

8 oz mushrooms, sliced

1/4 cup walnuts, chopped

1 cup heavy whipping cream

1/4 tsp black pepper

1 1/2 cups freshly grated Parmesan cheese

Heat olive oil in large skillet over medium heat. Sauté mushrooms and walnuts until mushrooms are golden brown. Add heavy cream stir frequently for 5 minutes, until sauce has slightly thickened. When cream stops simmering, turn heat to warm. Add pepper and Parmesan cheese; stir until sauce is smooth. Do not boil.   Drain pasta and place on a serving plate. Pour sauce over pasta.   Garnish with parsley. Serve immediately.

4  Servings

Ratatouille

1 1/2 cups eggplants, peeled and diced

1/2 cup onions, thinly sliced

1 clove garlic, minced

3 tablespoons olive oil

1 green bell pepper, sliced

1 red bell pepper, sliced

1 1/2 cups zucchini, sliced

1 (16 oz.) can tomatoes, stewed

1 teaspoon salt

1/4 teaspoon Italian seasoning

1 (7 3/4 oz.) can mushrooms

dash pepper

Place eggplant, onion, garlic and oil in a 2 quart casserole.  Cook in microwave oven 5 minutes.  Cut peppers into 1/2 strips.  Mix peppers and zucchini with eggplant mixture.  Add seasonings to tomatoes.  Mix with vegetables.  Cook in microwave oven 8-10 minutes.  Let stand 5 minutes. 

*You can use vegetable soup in place of tomatoes and cut corn off the cob and add to the casserole.

 4  Servings

Pumpkin Ravioli with Gorgonzola Sauce

For a new way to enjoy pumpkin this season, try these pumpkin ravioli with a rich yet mellow Gorganzola sauce. You can assemble the ravioli a day ahead, cover with plastic wrap, and refrigerate. The ravioli will float when they are perfectly cooked. Pour a chilled chardonnay.

1 1/4 cups canned pumpkin

2 tablespoons dry breadcrumbs

2 tablespoons fresh grated Parmesan cheese

1/2 teaspoon salt

1/2 teaspoon minced fresh sage

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground nutmeg

30 round wonton wrappers

1 tablespoon cornstarch

Cooking spray

1 cup fat-free milk

1 tablespoon all-purpose flour

1 1/2 tablespoons butter

1/2 cup (2 ounces) crumbled Gorgonzola cheese

3 tablespoons chopped hazelnuts, toasted

Spoon pumpkin onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a medium bowl using a rubber spatula. Stir in breadcrumbs, Parmesan, salt, minced sage, pepper, and nutmeg. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon 2 teaspoons pumpkin mixture into the center of wrapper. Brush edges of wrapper with water and fold in half, pressing edges firmly with fingers to form a half-moon. Place on a large baking sheet sprinkled with cornstarch. Repeat procedure with remaining wonton wrappers and pumpkin mixture.

Fill a large Dutch oven with water; bring to a simmer. Add half of ravioli to pan (cover remaining ravioli with a damp towel to keep from drying). Cook 4 minutes or until done (do not boil), stirring gently. Remove ravioli with a slotted spoon; lightly coat with cooking spray, and keep warm. Repeat procedure with remaining ravioli.

Combine milk and flour in a saucepan, stirring with a whisk. Bring to a boil; cook for 1 minute or until thick, stirring constantly. Remove from heat. Add butter, stirring until butter melts. Gently stir in Gorgonzola. Place 5 ravioli in each of 6 shallow bowls, and drizzle each serving with 3 tablespoons Gorgonzola mixture. Sprinkle each serving with 1 1/2 teaspoons hazelnuts. Serve immediately.

6  Servings

Potato Surimi Casserole

1 package au gratin potatoes

1/2 cup milk

2 tablespoons unsalted butter

6 eggs, large

1 (8 oz.) can corn, creamed

1/2 pound Surimi seafood, chopped

2 tablespoons all-purpose flour

2 scallion tops, chopped

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

1/8 teaspoon cayenne pepper

Heat oven to 450ºF.  Prepare potatoes in 8x8x2" baking dish.  Follow package directions for milk and butter.  Bake for only 15 minutes.  Let stand for 5 minutes. Meanwhile, in bowl, combine eggs, corn, surimi, flour, scallions, salt, nutmeg and cayenne.  Pour over potatoes. Reduce oven temperature to 350ºF.  Bake until set, 45 minutes.  Let stand 10 minutes.  Cut into 6 squares.

6  Servings

Pot Roast Style Steak with Tomatoes

1 1/2 teaspoons extra-virgin olive oil

1 pound sirloin or lean steak of choice, all visible fat removed, cut into serving-size pieces

2 cloves garlic, crushed or minced

2 Italian plum tomatoes, chopped

1 teaspoon fresh lemon juice

1/4 teaspoon dried oregano, crumbled

Black pepper to taste

Pinch of salt

Heat the oil in a large skillet over medium heat and sear the steaks until desired doneness, about 10 minutes for rare. Transfer the meat to a serving platter and cover with foil or a lid to keep warm. Set aside. Add the garlic to the skillet and sauté over low heat until golden, about 2 minutes, being careful not to burn it. Add the rest of the ingredients except the meat. Cook over medium heat until the tomatoes are tender but still have texture, about 5 minutes. Return the meat to the skillet, along with any juices, and cook gently for a few minutes to combine flavors. Transfer meat and sauce to the platter and serve immediately. 

Cook’s Tip: Keep in mind that the meat will continue to cook slightly both when covered on the platter and when returned to the sauce. If you like your steak on the pink side, you might want to undercook it a bit to ensure desired doneness.     

Pork, Chicken and Potato Stew in Peanut Sauce

1-1/2 pounds pork shoulder, cut into 1/3-inch cubes

5-1/2 tablespoons olive oil

1 pound boneless skinless chicken breasts, cut into 1-inch pieces

8 small purple Peruvian or red potatoes (about 1 pound), quartered

1 large onion, chopped

6 large garlic cloves, minced

4 cups low-sodium chicken broth

2 boxes (10 ounces each) frozen corn, thawed

1-1/2 tablespoons adobo sauce from canned chipotle in adobo

1/2 cup reduced-fat peanut butter

1/2 cup chopped fresh cilantro or flat-leaf parsley, for garnish

Rinse pork and pat dry; season with salt and pepper. Heat 2 tablespoons oil in a heavy 5-quart pot over moderately high heat until hot but not smoking. Add pork, in 3 batches, and cook, turning, until golden brown, about 6 minutes per batch (adding oil, 1 tablespoon at a time, as needed). Transfer, as cooked, with a slotted spoon to a bowl, leaving fat in pot.  Rinse chicken and pat dry; season with salt and pepper. Add 1-1/2 tablespoons oil to fat in pot and heat over moderately high heat. Add chicken and cook, turning, until golden brown, about 3 minutes. Transfer with a slotted spoon to bowl with pork. Add potatoes, onion and garlic to pot; cook over moderately high heat until onion is softened, about 3 minutes. Stir in broth, corn, adobo sauce and peanut butter. Return pork and chicken to pot with any drippings and push into liquid. Simmer, uncovered, stirring occasionally, until slightly thickened, meat is cooked through and potatoes are fork-tender, 35 minutes; salt and pepper to taste.

To serve, ladle stew into bowls and garnish with cilantro, if desired. 

6  Servings

Pork Fried Rice

2 cups pork tenderloin, cooked, diced

2 cups rice, cooked

1/2 cup carrots, shredded

1/4 cup scallion tops, sliced

1/4 cup frozen peas

2 eggs

dash soy sauce

dash sesame oil

dash ginger

1 teaspoon garlic, crushed

1/2 teaspoon white pepper

Heat 2 tablespoons oil in large skillet.  add 2 cups each of diced pork and rice, carrots, peas and scallions.  Stir fry until hot.  Add 2 beaten eggs and remaining ingredients. Stir until eggs are set.

4  Servings

Pork Chops with Stuffing

4 pork chops, boneless, trimmed

2 cups stuffing cubes, or Stove Top Stuffing

1 3/4 cups water

1/2 stick margarine, or butter, cut up

1/4 cup honey mustard

Sprinkle dried stuffing into a casserole dish, add water and place cut up butter or margarine over top.  Place pork chops over stuffing.  Spread honey mustard over pork chops.  Bake at 350º F. for approx 30 minutes.

4  Servings

Pork Chops Paprika

1 tablespoon paprika, hot

1 teaspoon garlic salt

1/4 teaspoon onion powder

1/8 teaspoon ground cloves

4 pork chops, bone in- center cut (about 2 1/2 pounds total)

2 tablespoons unsalted butter

3/4 cup apple juice

In a small bowl combine first 4 ingredients.  Rub onto both sides of the chops.  Melt 2 tablespoons butter in a 12 inch skillet over med-high heat.  Add pork chops and cook 3 minutes, turning once.  Reduce heat to low and add juice.  Cover and cook 10 to 15 minutes, depending on thickness.  Serve with pan juices.

4  Servings

Poached Salmon with Spinach

1 pound salmon fillets

1 1/2 cups water

1/2 cup dry white wine or water

2 green onions, sliced

1 bay leaf

1/2 of a 10-ounce package frozen no-salt-added chopped spinach

1/8 teaspoon ground nutmeg

1/4 cup shredded part-skim mozzarella cheese

Freshly ground black pepper

Lemon slices (optional)

Cut salmon into 4 pieces, rinse, and pat dry. Set aside. In a large skillet, combine water, wine, green onions and bay leaf. Over high heat, bring just to a boil. Carefully add salmon and return to a boil. Reduce heat, cover and simmer 8 to 10 minutes, or until fish flakes easily with a fork. Remove fish and pat it dry with paper towels. Cut each salmon steak in half, removing as much of the bone, cartilage and skin as possible.  Meanwhile, cook spinach according to package directions. Drain well, squeezing out moisture. Stir in nutmeg.  Preheat broiler. Place fish on a broiler-proof serving platter or on the rack of an unheated broiler pan. Top with spinach mixture, sprinkle with cheese and season with pepper. Broil 4 inches from the heat for 1 to 2 minutes, or until cheese melts. Garnish with lemon slices, if desired.     

Pizza Hut's Pan Pizza

Dough:

1 1/3 cups warm water (105° F.)

1/4 cup nonfat dry milk

1/2 teaspoon salt

4 cups flour

1 tablespoon sugar

1 package dry yeast

2 tablespoons oil

9 ounces oil (3 oz. per pan)

Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9" cake pans, put 3 oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans. Spray the outer edge of dough with Pam. Cover with a plate.  Place in warm area and allow to rise for 1 to 1 1/2 hours.

Sauce:

1 8 Ounce Can Tomato Sauce

1 Teaspoon Dry Oregano

1/2 Teaspoon Marjoram

1/2 Teaspoon Dry Basil

1/2 Teaspoon Garlic salt

Combine and let sit for 1 hour.  For Each Nine Inch Pizza: Preheat oven to 475ºF. Spoon 1/3 cup sauce on dough and spread to within 1" of edge. Distribute 1 1/2 oz. shredded mozzarella cheese on sauce. Place toppings of your choice in this order: Pepperoni or Ham Vegetables, Meats (cooked ground sausage or beef). Top with 3 Oz. mozzarella cheese. Cook until cheese is bubbling and outer crust is brown.  Cut in six slices.

18  Servings

Pineapple Ham Steaks

1 1/2 cups pineapple juice

1/4 cup brown sugar, packed

2 teaspoons butter, melted

1 1/2 tablespoons dry mustard

1 garlic clove, minced

1/4 teaspoon paprika

2 lbs ham steaks

Mix pineapple juice, brown sugar, butter, mustard, garlic, and paprika. Place ham steaks in freezer bag, seal, label, and freeze.  To serve: Allow ham to thaw in the refrigerator (mine took about 24 hours). Remove ham steaks from marinade and discard marinade. Grill steaks until done.

8  Servings

Pineapple Glazed Chicken Breasts

2 tablespoons Dijon mustard

2 tablespoons frozen (thawed) pineapple juice concentrate

1 clove garlic, minced

1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary leaves

1/4 teaspoon salt

1/8 teaspoon pepper

2 boneless skinless chicken breast halves (5 oz each)

1 teaspoon olive oil

2 slices (1/2 inch thick) fresh pineapple, rind removed

Heat gas or charcoal grill. In small bowl, mix mustard and juice concentrate; reserve 2 tablespoons. Into remaining mixture, stir garlic, rosemary, salt and pepper; set aside. When grill is heated, rub chicken breast halves with oil. Place chicken on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 5 minutes. Add pineapple to grill; brush with rosemary mixture. Turn chicken; brush with rosemary mixture. Cover grill; cook 6 to 8 minutes longer, brushing chicken occasionally with rosemary mixture and turning chicken and pineapple once, until chicken is fork-tender and juices run clear. Discard any remaining rosemary mixture.  Place chicken on serving plates. Spoon reserved 2 tablespoons mustard mixture over chicken. Halve or quarter pineapple slices; serve with chicken.

2  Servings

Pina Colada Shrimp & Rice

1 pound large shrimp, cleaned

1 tablespoons olive oil

1 cup pineapple juice

1 (20 ounce) can pineapple chunks, drained

2 cups white rice, uncooked

1 cup coconut milk

1/4 cup coconut, toasted

1 green onion, sliced

Cook and stir shrimp in hot oil in large skillet on medium-high heat for 4 minutes until almost cooked through. Add pineapple juice and pineapple chunks; bring to boil. Stir in rice and coconut milk; cover. Remove from heat. Let stand 5 minutes. (If all liquid has not been absorbed, cook on low heat additional 2 minutes or until liquid is absorbed.) Fluff with fork. Spoon onto serving platter; sprinkle with coconut and green onion.

6  Servings

Pierogies with Grilled Onions and Sausage

1/2 pound sausages, smoked - cut into 1/2" slices

1 16 oz. package pierogies

2 onions, sliced

Sauté above ingredients in 1 tablespoon oil for at least 8 minutes - until onions are browned and pierogies are tender.

4  Servings

Philly Cheese Steak Pizza

pizza crust

1/2 cup mayonnaise

1/4 cup honey mustard

1 tablespoon horseradish

salt and pepper

1 cup sirloin tip steaks, thinly sliced, bite-sized pieces

1 onion, thinly sliced

1/2 red bell pepper, thinly sliced

1/2 cup fresh mushrooms, thinly sliced

1 clove garlic, minced

1 cup mozzarella cheese

1/2 cup cheddar cheese, shredded

Combine mayonnaise, mustard, horseradish, salt and pepper in small bowl, set aside.  Sauté onion in small amount of oil until almost browned.  Add peppers and mushrooms, cook until soft.  Stir in garlic and steak, heat through. Top pizza crust with sauce, meat and vegetable mixture then cheeses.  Bake in 400 degree oven for 10-12 minutes.

4  Servings

PF Chang's™ Orange Peel Chicken

Sauce:

1 tablespoon vegetable oil

2 tablespoons minced garlic

4 green onions, sliced

1 cup tomato sauce

1/4 cup granulated sugar

2 tablespoons chili garlic sauce

1 tablespoon soy sauce

Chicken:

1/2 cup vegetable oil

4 boneless, skinless chicken breasts

1 egg, beaten

1 cup milk1 cup flour

peel from 1/4 orange, julienned (into 1/8"-thick strips)

cooked white or brown rice, to serve

Prepare the sauce: In medium saucepan, heat oil; add garlic and onions; do not let the garlic burn; add tomato sauce; bring to boil.  Add sugar, chili sauce and soy sauce; bring to boil; simmer 5 to 6 minutes or until sauce thickens; remove from heat.

Prepare chicken: In wok or large skillet, heat oil. Meanwhile cut chicken breasts into bite-sized pieces. In medium bowl combine egg and milk; mix well. Place flour in shallow dish.5. Coat chicken pieces - first in the flour, then the egg wash and back into the flour. Cook in 2 or 3 batches until all chicken is cooked.  When chicken is done, remove oil and rinse out wok with water; reheat pan. When hot, add orange peel and chicken; heat through - about a minute - stirring gently. Add sauce; heat through.7. Serve with white or brown rice.

Serves 4

Pesto "Fried" Chicken

2 to 2 1/2 pounds chicken pieces (breasts, thighs and drumsticks), skinned, all visible fat removed

3 tablespoons purchased pesto or homemade pesto

1/4 cup cornflake crumbs

Fresh lemon or lime wedges (optional)

Preheat oven to 375º F.  Rinse chicken and pat dry. Place breasts and thighs bone side down in a shallow baking pan. Add drumsticks and brush top of chicken with pesto and sprinkle with cornflake crumbs. Bake, uncovered, 45 to 55 minutes or until chicken is tender and no longer pink. Serve with lemon or lime wedges if desired. Cook’s Tip: Skinning chicken, especially drumsticks and wings, can be tricky since they are so slippery. An easy way around this problem is to grasp the skin with a dry paper towel as you pull it away from the meat.     

Peppered Roast Beef

5 pounds beef round roast, all visible fat removed

2 tablespoons vegetable oil

1 teaspoon fresh, coarsely ground black pepper

1 medium onion, sliced

1 medium carrot, sliced

1 large stalk celery, sliced

1/2 cup dry red table wine

Preheat oven to 350: F.  Rub meat with oil and pepper, and place in an open roasting pan. Insert meat thermometer so tip reaches center of thickest part. Arrange onion, carrot and celery slices around meat. Pour wine over meat and vegetables. Place in oven and cook uncovered 1 1/2 hours, or until meat thermometer registers desired degree of doneness. If more liquid is needed, baste with additional wine during the roasting period. Do not use drippings from the roast for basting. Skim fat from pan juices or remove juices with bulb baster and discard fat. Remove meat from pan and slice thin. Spoon pan juices over meat and serve immediately.     

Pepper Rubbed Beef Dijon

1-pound flank steak, all visible fat removed

2 teaspoons coarsely cracked black pepper

Vegetable oil spray

1 cup (about 3 ounces) sliced fresh mushrooms

2 green onions, sliced

1/2 teaspoon bottled minced garlic

1 tablespoon all-purpose flour

1 cup evaporated skim milk or skim milk

2 teaspoons Dijon mustard

Preheat broiler. To prevent meat from curling as it cooks, make 6 shallow slashes on each side of the meat in a crisscross fashion (three slashes in each direction).Rub cracked pepper onto each side of the steak. Place steak on the unheated rack of a broiler pan. Broil 3 to 5 inches from the heat for 3 to 5 minutes. Turn and broil meat about 5 minutes more, or until desired doneness. Meanwhile, spray a medium saucepan with vegetable oil. Place over medium heat. Cook mushrooms, green onions and garlic in skillet until mushrooms are just tender, about 5 minutes. Stir in flour. Add milk and mustard all at once. Cook and stir until thickened and bubbly, about 3 minutes. Cook 2 minutes more, stirring constantly. To serve, thinly slice steak diagonally across the grain. Serve with mustard sauce.     

Penne Rustica

Gratinata Sauce:

2 teaspoon Butter

2 teaspoon chopped garlic

1 teaspoon Dijon mustard

1 teaspoon salt

1 teaspoon chopped rosemary

1 cup marsala wine

1/4 Teaspoon cayenne pepper

8 cups heavy cream

Saute butter, garlic , and rosemary until garlic begins to brown but do not burn the garlic.  Add marsala wine and then reduce by one-third. Add remaining ingredients and reduce by half of original volume. Set aside.

Penne Rustica:

1 oz. pancetta or bacon

18 shrimp peeled and deveined

12 oz. grilled chicken breast, sliced

4 1/2 cups of granita sauce

3 lbs. cooked Penne Pasta

3 teaspoons pimentos, minced

6 oz. butter

1 teaspoon chopped shallots

1 pinch of salt and pepper

1 cup parmesan cheese

1/2 teaspoon paprika

6 sprigs of fresh rosemary

Sauté pancetta until it begins to brown. Add butter, shallots, and shrimp. Cook until shrimp are evenly pick but still translucent, you do not want to overcook the shrimp or else it will be rubbery. Add chicken, salt, pepper, and mix thoroughly. Add granita sauce and 1/2 cup of parmesan cheese and simmer until the sauce thickens. In a large bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture into single serving dishes or one large casserole dish. Top with remaining cheese and pimentos and sprinkle with paprika. Bake at 475 degrees F for 10-15 minutes. Remove and garnish with fresh rosemary sprigs.

6  Servings

Pasta with Spinach, Mushrooms & Bacon

12 oz fettucine pasta

Sauce:

4 strips bacon, cut in 2-in. pieces

1 medium onion, cut in thin wedges

1 pkg (8 oz) presliced mushrooms

1 large clove garlic, cut in slivers

1 bag (10 oz) prewashed fresh baby spinach

Nice to add:

Diced tomato and grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs.2. Meanwhile cook bacon in a large nonstick skillet over medium-high heat until crisp. Place on a paper towel to drain. Remove all but 1 Tbsp fat from skillet. Add onion and mushrooms to skillet. Sauté 4 minutes or until onion has browned. Reduce heat to medium, add garlic and cook 30 seconds until fragrant. Add spinach; cook until wilted. Scoop 1/2 cup cooking water from pasta pot; stir into spinach mixture. Drain pasta; return to pot. Add Sauce and bacon; toss to mix. Sprinkle with tomato and cheese.

4  Servings

Pasta Florentine

1 cup heavy cream

1/2 cup chicken broth

12 oz sliced mushrooms

1 1/2 cups frozen peas

3 cloves garlic

1/4 cup extra virgin olive oil

4 oz ham (Black Forest if possible), julienned

1/4 cup chopped parsley

8 oz pasta (your favorite shape), cooked according to package directions

Grated Parmesan cheese for garnish

Salt and pepper to taste

Fresh parsley, chopped

Heat extra virgin olive oil and garlic in a sauté pan over medium-low heat. Once garlic starts to sizzle, add mushrooms. Sauté 2-3 minutes. Add heavy cream and chicken broth and bring to a boil. Allow to slightly reduce, for about 10 minutes. Add ham, peas and parsley and cook 4 minutes.  Return cooked, drained pasta to pot and add sauce. Cook until sauce simmers and coats the pasta.  Remove pot from heat and stir in grated Parmesan. Toss gently to combine.  Transfer to large serving platter. Garnish with chopped parsley and serve. 

Chef’s Tip: Use a small amount of salt. The parmesan cheese naturally contains salt.

4  Servings

Party Chicken

Cooking spray

3 tablespoons unsalted butter

1/4 cup flour

Large zip-top bag

1 1/2 lb chicken fillets

1/8 teaspoon pepper

1 (10.75-ounce) can reduced-sodium condensed cream of chicken soup

1/2 cup light mayonnaise

1 1/2 cups panko (Japanese bread crumbs)

1 cup shredded Cheddar cheese

Aluminum foil

Preheat oven to 425°F. Coat 2-quart baking dish with cooking spray.  Cut butter into small pieces and place in medium bowl to soften.  Place flour in large zip-top bag. Season chicken with pepper; add to bag. Seal bag; shake to coat. Remove chicken from bag; shake off excess flour. Arrange chicken in baking dish.   Combine soup and mayonnaise; spread evenly over chicken. Stir panko and cheese into softened butter, mixing until crumbly. Top chicken with cheese mixture; cover dish with foil. Bake 10 minutes.  Remove foil. Bake 10–15 more minutes or until top is golden and chicken is 165°F. Serve.

4  Servings

Panera's Turkey Artichoke Panini

loaf pesto focaccia bread

8 ounces freshly sliced turkey

4 ounces spinach artichoke spread (Available at your local grocer)

2 ounces asiago cheese (asiago parmesan blend)

1 small red onion, diced

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1-2 tomato, sliced (6-8 slices)

1 pinch salt and pepper

Preheat panini grill to medium temperature. In a medium sauce pan, sauté diced red onion in olive oil until transparent. Add balsamic vinegar and salt and pepper to taste.  

Slice the loaf of pesto focaccia into two semi-circles, and halve each semi-circle. Layer the turkey onto the bottom halves of the focaccia bread, and spread spinach artichoke mix over turkey. Layer sautéed onions, asiago/parmesan blend and tomato slices. Close face of panini with the top halves of focaccia bread.  Add panini to preheated grill and press lightly. Grill 5 minutes on medium or until the cheese begins to melt and there are grill marks on the focaccia bread.  Serve hot with chips or your favorite soup!

4  Servings

Pan-Seared Cajun Scallops

1 pound fresh sea scallops

2 tablespoons all-purpose flour

1 to 2 teaspoons blackened steak seasoning or Cajun seasoning

1 tablespoon cooking oil

1 10-ounce package prewashed spinach

1 tablespoon water

2 tablespoons balsamic vinegar

1/4 cup cooked bacon pieces

Rinse scallops; pat dry. In a plastic bag combine flour and seasoning. Add scallops; toss to coat. In a large skillet cook scallops in hot oil over medium heat about 6 minutes or until browned and opaque, turning once. Remove scallops.  Add spinach to skillet; sprinkle with water. Cook, covered, over medium-high heat 2 minutes or until spinach is wilted. Add vinegar; toss to coat evenly. Return scallops to skillet; heat through. Sprinkle with bacon.   

Outback Steakhouse Marinade

1 cup Scottish ale

2 teaspoons brown sugar

1/2 teaspoon seasoned salt

1/4 teaspoon ground black pepper

1/4 teaspoon Accent Flavor Enhancer

Place your favorite cut of steak in a shallow pan and pour ale on steak and marinate for 1 hour in refrigerator. Remove steak from ale and mix dry ingredients together and rub steak on both sides.  Let marinate with dry ingredients for 1/2 hour.  Preheat a skillet or grill to med high heat add vegetable spray or vegetable oil and braise to perfection

Olive Garden's Pork Filettino

Four 10-12 oz. pork tenderloins

8 tablespoons extra-virgin olive oil

4 tablespoons garlic, minced

4 tablespoons fresh rosemary, chopped

1/2 teaspoon salt

1/2 teaspoon black pepper

Sprinkle tenderloin with salt and pepper on all sides. Brush with olive oil, rosemary, garlic and parsley. Let marinate approximately 2 hours. Cook on a hot grill until internal temperature reaches 165º F. 

4  Servings

Olive Garden's Chicken Milanese

Sauce & Pasta:

1/2 cup butter, unsalted

4 garlic cloves, minced (or 1 Tbsp)

1 cup white wine

1/4 cup all-purpose flour

1 cup chicken broth

1 cup heavy cream

1 cup Parmesan cheese, grated

1/4 tsp black pepper, to taste

1/2 tsp salt

8 cherry tomatoes, halved

1/4 cup spinach, chopped

8 roasted garlic cloves, minced (or 4 Tbsp)

1 20-oz package tortelloni or tortellini, cooked according to package directions

Chicken:

4 boneless, skinless chicken breasts

1/2 cup flour

3 large eggs

1/4 cup milk

1 cup Panko breadcrumbs

1/2 cup Parmesan cheese, grated

3 tsp fresh parsley, chopped

1 1/2 tsp Italian seasoning

1 Tbsp garlic, chopped

1/4 tsp black pepper

4 Tbsp Colavita Extra-Virgin Olive Oil

4 lemon wedges

Flatten chicken breasts between 2 sheets of plastic wrap by pounding gently until chicken is approximately ½” thick.

Whisk eggs and milk together in a flat-bottom bowl.  Mix breadcrumbs, cheese, fresh parsley, Italian seasoning, garlic and pepper. Transfer to a flat plate.  Dredge chicken in flour, coating both sides. Dip chicken pieces in egg mixture, coating both sides. Dredge in breadcrumb mixture, coating completely on both sides. Set aside.  Melt butter in sauce pan over medium heat.  Add minced garlic and sauté for 1 minute. Add flour and stir well until well-blended. Add white wine, chicken broth, heavy cream and cheese. Bring to a boil. Reduce heat and simmer until mixture starts to thicken.  Add roasted garlic, pepper and salt. Stir until well blended.  Add tomatoes and spinach to sauce and allow to simmer over low heat for about 5 minutes, stirring frequently.  Heat olive oil in frying pan over medium-high heat. Add breaded chicken to pan and cook until both sides are golden brown and internal temperature reaches 165ºF.  Add cooked, drained tortelloni pasta to sauce and blend well.  Transfer chicken to a large platter and serve with hot, creamy tortelloni.  Garnish with fresh parsley and lemon wedges.

4  Servings

Olive Garden's Chicken Marsala

1/4 cup cake flour (Wondra)

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon oregano

4 tablespoons oil

4 tablespoons butter

4 chicken half breasts -boneless, skinless

1 cup fresh mushrooms, sliced

1/2 cup Marsala wine

In shallow dish, combine flour, salt, pepper and oregano; stir to blend.  In heavy skillet, heat oil and butter until butter melts and mixture bubbles lightly.  Dredge chicken in seasoned flour; shake off excess; sauté in pan 2 minutes for the first side or until lightly browned; as you turn chicken, add mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side; stir mushrooms. Once the second side is lightly browned, add wine around the pieces; cover and simmer for 10 minutes.  Transfer to plates and serve.

4  Servings

Old Fashioned Beef Stew

2 pounds stew beef

2 tablespoons vegetable oil

2 cans beef broth

1 tablespoon Worcestershire sauce

1 clove garlic, peeled

1 or 2 bay leaves

1 medium onion, sliced

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon pepper

1/2 teaspoon paprika

Dash ground allspice or ground cloves

4 red potatoes, skin on, diced

3 large carrots, sliced

3 ribs celery, chopped

2 tablespoons cornstarch

Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add potatoes, carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.

6  Servings

Mouth-watering, Fall-off-the-Bone Ribs

2 racks (4 pounds) St. Louis ribs, skin removed from the backside of the ribs

Water

Barbecue sauce (any variety)

Place ribs on a rack inside a baking pan. Fill pan with about 1 inch of water. Cover pan with aluminum foil (to create a steaming effect); bake at 450 degrees F for 2 hours. Remove from oven about 10 minutes before ready to serve. Heat grill to high. Place ribs meat-side down on the hot grill. Baste with barbecue sauce. When you notice the juice in the bone to begin to bubble, turn over and baste the other side of the ribs with barbecue sauce. Juice in the bone should begin to bubble again, then turn once more to cook briefly as the sauce caramelizes.

4  Servings

Moo Shoo Wraps

8 flour tortillas

1 package broccoli slaw

1 cup chicken breasts, cooked and cut bite sized, or use frozen bourbon chicken nuggets

1 onion, sliced

6 mushrooms, sliced (or small can of mushrooms)

2 tablespoons teriyaki sauce

1 tablespoon hoisin sauce

1 tablespoon lime juice

1 tablespoon molasses

1 clove garlic, minced

1 teaspoon fresh ginger, minced (or dried ginger)

dash hot pepper flakes

dash balsamic vinegar

1 tablespoon cornstarch, mixed with 1/4 cup water

Heat wok or large skillet.  Stir fry meat until cooked.  Add onion and cook for a couple minutes.  Add slaw mixture and mushrooms.  Stir in remaining ingredients.  Cook until vegetables are crisp tender and sauce is thickened.  Serve in wraps. 

8  Servings

Monterey Tortilla Casseroles

Nonstick spray coating

6  6-inch corn tortillas, each cut into 6 wedges

2 cups cubed cooked chicken

1 cup loose-pack frozen whole kernel corn

1 (16-ounce) jar salsa verde

3 tablespoons light dairy sour cream

3 tablespoons snipped fresh cilantro

1 tablespoon all-purpose flour

1 cup  crumbled Mexican Chihuahua or farmer cheese (4 ounces)   

Light dairy sour cream (optional)   

Snipped fresh cilantro (optional)   

Chopped tomato (optional)   

Jalapeno pepper, thinly sliced (optional)

Spray four 10- to 12-ounce baking dishes with nonstick coating. Place 5 tortilla wedges in the bottom of each dish. Place remaining tortilla pieces on a baking sheet; bake in a 350 degree F oven about 10 minutes or until crisp and golden. Meanwhile, combine chicken, corn, salsa, the 3 tablespoons sour cream, cilantro, and flour. Divide mixture among dishes. 

Bake, uncovered, in a 350 degree F oven for 20 minutes. Arrange baked tortilla pieces atop casseroles. Top with cheese; bake for 5 to 10 minutes more or until heated through. If desired, garnish with additional sour cream, jalapeno slices, cilantro, and tomato.

To bake frozen casseroles: Bake, covered, in a 350 degree F oven for 25 minutes. Uncover; bake about 20 minutes more or until heated through. Top with tortilla pieces and cheese; bake for 5 to 10 minutes more or until heated through. Garnish as above. 

To micro-cook frozen casseroles: Cover microwave-safe casseroles with waxed paper; micro-cook on 30% power, allowing 4 minutes for 1 casserole and 5 minutes for 2 casseroles. Continue cooking, covered, on 100% power until heated through, allowing 2 to 4 minutes for 1 casserole or 3 to 6 minutes for 2 casseroles, rotating the dishes once. Top with baked tortilla pieces and cheese; micro-cook, uncovered, about 30 seconds more or until cheese is melted. Garnish as above.

*Make-Ahead Tip: Assemble casseroles as directed above, except do not top with baked tortilla pieces; place baked pieces in a moisture- and vapor-proof plastic bag. Freeze casseroles and tortilla pieces up to 1 month. 

4  Servings