Shrimp Toast Wontons

INGREDIENTS   

• ½ lb. raw shrimp, peeled and finely chopped 
• ¼ cup chopped scallion, greens only
• 2 t. minced ginger
• 2 minced garlic
• ½ sesame oil
• 1 egg white
• ¼ tsp. salt
• ¼ tsp. black pepper
• 36 wonton wraps
• Vegetable or corn oil for frying 

DIRECTIONS   

1. Place all ingredients in food processor and pulse until all are chopped.
2. Smear on dumpling wrapper and dip in sesame seeds.
3. Fry on sesame side first and then flip.

Joan's Kourambiedes

INGREDIENTS   

• 1 lb. unsalted butter
• ¾ cup powdered sugar
• 1 egg yolk
• ½ teaspoon baking soda
• ⅓ cup orange juice
• ½ cup chopped almonds (optional)
• 6 cups sifted flour 

DIRECTIONS   

1. Cream butter with beater until fluffy white. Add powdered sugar and mix. Add egg yolk and orange juice. Continue to beat. 
2. Add flour, a cup at a time, and then knead. Add nuts (optional).
3. Shape into crescents and bake at 350°F for about 10 to 12 minutes. Watch, not to over cook. 

Recipe Image: Olive Tomato

Fudge

INGREDIENTS   

• 1 small 5 oz. can evaporated milk
• 2 T. butter
• ½ t. salt
• ⅔ cups sugar
• 2 cups miniature marshmallows
• ½ cups semi-sweet chocolate chips 

DIRECTIONS   

1. Mix first 4 ingredients in a saucepan. Bring to a boil; continue cooking 4-5 minutes, stirring constantly.
2. Remove from heat and add marshmallows and chocolate chips. Stir until all are melted.
3. Pour into a buttered 8" square pan. Cool thoroughly.

Recipe Image: Nestles

Canyon Ranch's Baked Macaroni & Cheese

INGREDIENTS     

• Cooking spray
• 3 cups uncooked whole-wheat elbow macaroni (about 12 oz.)
• 1 T. canola oil
• ½ cup chopped yellow onion (from 1 onion)
• 1 dried bay leaf
• ¼ t. black pepper
• ⅛ t. ground cloves
• 4 cups reduced-fat milk
• ¼ cup cornstarch
• 1 t. Worcestershire sauce
• 1½ t. fine sea salt
• ½ t. garlic powder
• 1½ t. white vinegar
• 8 oz. sharp cheddar cheese, shredded (about 2 cups)
• 1 oz. Parmesan cheese, grated (about ¼ cup)
• ⅓ cup whole-wheat bread crumbs 

DIRECTIONS  

1. Preheat oven to 375°F. Lightly coat a 13x9-inch baking dish with cooking spray. Set aside.
2. Cook pasta in a pot of boiling, salted water for 3 minutes less than package direction indicate. Drain, and set aside.
3. Heat oil in a large pot over medium. Add onion; cook, stirring occasionally, until translucent, about 5 minutes. Stir in bay leaf, pepper and cloves; cook, stirring often, until fragrant, about 1 minute. Reduce heat to medium-low.
4. Whisk together milk and cornstarch in a large bowl. Add milk mixture to onion mixture, whisking to combine; bring to a simmer over medium-low heat. Cook, whisking often, until thickened, 3 to 4 minutes. Whisk in Worcestershire sauce, salt, garlic powder and vinegar. Remove bay leaf and discard. Whisk in cheddar and Parmesan cheeses until melted, about 30 seconds.
5. Remove from heat, and stir in drained pasta. Pour mixture into prepared baking dish; top evenly with bread crumbs. Bake in preheated oven until bread crumbs are golden brown, 20 to 25 minutes.
   

Recipe Author: Canyon Ranch

 

Broccoli Cheddar Soup

INGREDIENTS  

• 4 T. unsalted butter
• 1 medium yellow onion, diced 
• 1 large carrot, diced 
• 2 cloves garlic, minced 
• ¼ cup all-purpose flour 
• 1 cup half and half 
• 1 cup skim milk
  
• 4 cups low-sodium chicken broth 
• 4 cups broccoli florets
• 2 bay leaves 
• ¼ t. freshly grated nutmeg 
• kosher salt and freshly ground pepper 
• 1 large russet potato (about 8 ounces) 
• 8 oz. mild yellow cheddar, shredded (about 2 cups), plus more for serving 

DIRECTIONS 

1. Melt the butter in a large saucepan over medium-high heat. Add the onion, carrot and garlic and cook, stirring occasionally, until just tender, about 5 minutes. 
2. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, broccoli, bay leaves, nutmeg, salt and few grinds of black pepper Bring to a boil, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the broth has thickened and the broccoli is very tender, about 15 minutes.
3. Meanwhile, prick the potato all over with a fork and put on a microwave-safe plate. Microwave on high until tender, flipping halfway through, about 6 minutes. Let cool, then peel. Use a fork or potato masher to mash until crumbly. 
4. Add mashed potato and blend soup. Whisk in the cheese until melted and smooth. Season with salt and pepper. Ladle into serving bowls and top with more shredded Cheddar. 

Recipe Author: Food Network

Broccoli & Potato Frittata

INGREDIENTS   

• 1½ T. olive oil
• 1 medium onion, sliced into thin strips
• 6 to 7 large eggs
• ½ cup whole milk
• 1 cup grated cheddar cheese
• 1 t. salt
• ¼ t. ground pepper
• ½ head of broccoli, chopped into bite-sized pieces
• ½ pound (8 oz.) fingerling potatoes or other baby potatoes, thinly sliced 

DIRECTIONS   

1. Preheat the oven to 400°F.
2. Heat up a cast iron skillet over medium-high heat; add 1½ T. of olive oil. Wait until the oil has warmed up (you can tell by tipping the pan back and forth – once you see striations or the oil start to disperse, it’s ready) and add the onions. Add a dash of salt, and toss with tongs or a wooden spoon until the onions are coated in oil. Toss every few minutes but let them slowly brown in the pan over the next 15 minutes.
3. While the onions are caramelizing, whisk eggs with milk and cheese. Add 1 t. of salt and ¼ t. of ground pepper.
4. After the onions have cooked for about 15 minutes, add the broccoli and potatoes; mix all ingredients together. Sauté for about 3 more minutes.
5. Pour egg mixture into the pan. Shake the pan a few times so that the egg mixture settles into all the crevices between the broccoli, potatoes, and caramelized onions.
6. Place skillet in the oven and bake for 15 to 20 minutes until the top is a golden brown. Let cool for about 5 to 10 minutes. Slice and serve.

Recipe Author: Healthy Recipes

Creamed Pearl Onions

INGREDIENTS   

• 4 cups pearl onions
• 3 T. butter
• 3 T. all-purpose flour
• ½ t. salt
• dash pepper
• ¾ cup chicken broth
• ¾ cup half-and-half cream
• ¼ cup minced fresh parsley
• 3 T. grated Parmesan cheese
• Pimiento strips, optional 
  

DIRECTIONS   

1. In a Dutch oven or large kettle, bring 8 cups water to a boil. Add pearl onions; boil until tender, 6-7 minutes. Drain and rinse in cold water; peel and set aside.
2. In a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, cheese and onions.
3. Pour into an un-greased 1½-qt. baking dish. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350°F for 15 minutes; stir. Top with pimientos if desired. Bake, uncovered, 10 minutes longer or until bubbly and heated through.

Recipe Author: Taste of Home

Eggplant Meatballs

INGREDIENTS    

• 1 small eggplant  
• 1 large egg, lightly beaten
• ½ cup cooked white beans (rinsed, if canned), smashed with a fork
• 1 large clove garlic, very finely chopped or pressed through a garlic press
• ½ cup finely chopped fresh basil leaves or flat-leaf parsley
• ½ cup finely grated Parmesan cheese, plus extra for sprinkling
• kosher salt and freshly ground pepper
• 1 cup Panko breadcrumbs
• nonstick pan spray
• 2 cups marinara sauce 

DIRECTIONS 

1. Preheat the oven to 375°F. Line a rimmed baking sheet with foil and place the eggplant on top. Use a fork to prick the eggplant 4 times, then place the eggplant in the oven and roast it until it has completely collapsed and a paring knife easily slips into the center, 40 to 50 minutes. Cool the eggplant 20 minutes. Leave the oven on.
2. Slice the eggplant in half lengthwise and use a spoon to scoop out the flesh (discard the skin). Place the roasted eggplant in a medium bowl and stir in the egg and beans. Add the garlic, basil, Parmesan, ¾ t. salt and ½ t. pepper and stir to combine, then mix in the breadcrumbs.
3. Again, line the rimmed baking sheet with a clean sheet of foil and lightly mist it with spray. Shape the eggplant mixture into balls about the size of a golf ball (2 T. per ball; you should get about 16). Place them on the prepared baking sheet and lightly mist the top of the balls with spray. Bake the eggplant balls until they are golden brown and firm, about 20 minutes.
4. While the meatballs cook, warm the marinara sauce in a small saucepan. Remove the meatballs from the oven, sprinkle with a little extra Parmesan and serve with the marinara sauce.

 

Recipe Author: Food Network

 

Pumpkin Cupcakes with Cream Cheese Frosting

INGREDIENTS   

• 2¼ cups all purpose flour
• 1 T. baking powder
• ½ t. baking soda
• ½ t. salt
• ¾ t. ground cinnamon
• ½ t. ground ginger
• ½ t. ground nutmeg
• 8 T. butter, softened
• 1⅓ cup granulated sugar
• 2 eggs, slightly beaten
• 1 cup pumpkin (canned or cooked and mashed)
• ¾ cup milk

• For the frosting:
• 1 pkg. (8 oz.) cream cheese, softened
• ¼ cup butter, softened
• ¼ cup pumpkin (canned or cooked and mashed)
• 4 cups of powdered sugar
• 1 t. vanilla extract
• 1½ t. ground cinnamon
• ½ t. ground ginger
• ½ t. ground nutmeg  

DIRECTIONS   

For the cupcakes:

1. Preheat oven to 375°F. Line a muffin tin with cupcake papers (24 cavities) and set aside.
2. In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a separate medium bowl, cream the butter and sugar until light and fluffy. Beat in the eggs until thoroughly combined. Add the pumpkin and combine. Stir in the dry ingredients alternately with the milk, blending until the mixture is smooth after each addition.
3. Divide the batter between the prepared muffin cups, filling about two-thirds full. Bake for 23-25 minutes or until a wooden toothpick inserted near the center of one of the cupcakes tests clean. Remove cupcakes to a wire rack to cool completely.
   

For the frosting:

1. Beat the cream cheese, butter, and pumpkin in a large bowl until thoroughly combined and fluffy. Add the powdered sugar, vanilla, cinnamon, ginger, and nutmeg. Beat until smooth. Scrape down the sides of the bowl at least once to make sure all ingredients are incorporated. Frost cupcakes. 

Recipe Author: Love Bake Good Cakes

Fake-Baked Ziti

INGREDIENTS   

• 2 cups marinara sauce
• 1 lb. ziti pasta
• 2 T. butter
• 2 T. flour
• 1 pinch nutmeg
• 2 cups milk
• ½ cup shredded asiago cheese
• ½ cup shredded Parmigiano-Reggiano cheese
• 1 cup sliced fresh mozzarella cheese
• salt and pepper 
  

DIRECTIONS    

1. Put pasta water on to boil. Add salt and pasta to boiling water and cook until pasta is “Al Dente” (a little chewy).
2. While pasta cooks, melt butter in a small pot over medium heat.
3. Whisk in flour, then cook 1 minute, adding salt, pepper and nutmeg to flour.
4. Add milk and bring sauce to a bubble. Reduce for 5 minutes.
5. Turn on low heat and add shredded cheeses to sauce and stir until cheese is melted.
6. Drain pasta and transfer to a large casserole dish.
7. Pour tomato sauce over pasta and toss until pasta is evenly coated. Pour cheese sauce over pasta.
8. Cover the top with sliced fresh mozzarella. Place dish under 10 broiler for 3-5 minutes or until cheese is brown and bubbly.

Recipe Author: Rachel Ray

Chunky Apple Cake

INGREDIENTS   

For the Cake:  

• ½ cup butter, softened
• 2 cups sugar
• ½ t. vanilla extract
• 2 large eggs, room temperature
• 2 cups all-purpose flour
• 1½ t. ground cinnamon
• 1 teaspoon ground nutmeg
• ½ t. salt
• ½ t. baking soda
• 6 cups chopped peeled tart apples 

Butterscotch Sauce:  

• ½ cup packed brown sugar
• ¼ cup butter, cubed
• ½ cup heavy whipping cream 

DIRECTIONS 

1. Preheat oven to 350°F.
2. In a large bowl, cream the butter, sugar and vanilla. Add eggs, one at a time, beating well after each addition. in a separate bowl combine the flour, cinnamon, nutmeg, salt and baking soda; gradually add to creamed mixture and mix well (batter will be stiff). Stir in apples until well combined.  
3. Spread into a greased 13x9-in. baking dish. Cook for 40-45 minutes or until top is lightly browned and springs back when lightly touched. Cool for 30 minutes before serving.
4. Meanwhile, in a small saucepan, combine brown sugar and butter. Cook over medium heat until butter is melted. Gradually add cream. Bring to a slow boil over medium heat, stirring constantly. Remove from the heat. Serve with cake.

Recipe Author: Taste of Home

Thai Peanut Sauce

INGREDIENTS   

• ⅓ cup natural peanut butter
• ¼ t. ground ginger or ½ t. freshly minced ginger
• 1 T. maple syrup
• 2 T. low sodium soy sauce
• 1 t. rice wine vinegar
• ½ teaspoon sesame seeds
• 2 T. to ¼ cup hot water
• ¼ t. crushed red pepper flakes optional 

DIRECTIONS   

1. Whisk all the ingredients (minus 2 T. of the hot water) together in a bowl, a jar with a lid (shake vigorously) or a small blender or food processor until smooth.
2. Add the extra water a little at a time depending on whether you need this for a sauce, dip or a dressing to your desired consistency.
3. This can be made ahead of time and stored in the fridge, or used immediately!
   

Recipe Author: Jessica in the Kitchen

Antipasto Picks

INGREDIENTS  

• marinated artichokes
• grape tomatoes
• mozzarella balls
• marinated olives
• Italian flat-leaf parsley
• extra-virgin olive oil
• lemon juice

DIRECTIONS

1. Marinate artichokes, tomatoes, mozzarella and olives in lemon juice, olive oil, garlic, salt and pepper.
2. Assemble artichokes, tomatoes, mozzarella, olives, onto picks. Sprinkle with parsley and serve.

Recipe Image: Delish

Tofu with Peanuts and Edamame

INGREDIENTS   

• 1 (14-ounce) block firm or extra-firm tofu, drained   
• 3 T. neutral oil
• Kosher salt and black pepper
• ¾ pound edamame
• 1 (2-inch) piece fresh ginger, peeled and grated (about 2 T.)
• 2 garlic cloves, grated
• 1 (13-ounce) can unsweetened coconut milk
• 1 T. soy sauce
• 2 t. molasses, dark brown sugar or honey
• ½ cup toasted peanuts
• 1 T. rice vinegar
• 4 scallions, trimmed and thinly sliced
• ½ to 1 t. red-pepper flakes
• Rice or any steamed grain, for serving  

DIRECTIONS   

1. Slice the tofu in half horizontally, and leave on paper towels to dry any excess liquid.
2. In a medium skillet or cast-iron pan, heat 1 tablespoon oil over medium-high until it shimmers.
3. Season both sides of the tofu with salt and black pepper, place in the pan and sear without moving until tofu is browned and golden on both sides, turning once halfway through, about 8 minutes total. Move the tofu to a plate.
4. Heat the edamame per directions and set aside.
5. Heat the remaining 1 tablespoon oil, add the ginger and garlic, and cook until fragrant, about 30 seconds. Pour in the coconut milk, soy sauce and molasses. Simmer, stirring frequently until the sauce reduces and its color deepens to a dark brown, about 6 to 8 minutes. It should coat a spoon without running right off. Stir in the peanuts, break the tofu into 1-inch pieces and toss in the pan to coat with sauce. Remove from heat, and taste and adjust seasoning, if necessary. Toss the edamame with the rice vinegar, scallions, and red-pepper flakes, if using and add to dish.

Recipe Author: NY Times Cooking

Black Bean Soup with Bananas (via Jacques Pepin)

INGREDIENTS   

• 1 pound dried black beans
• 2 quarts water
• 1 quart chicken stock
• ½ cup brown or white rice
• ½ t. cumin
• ½ t. chili powder
• 1 t. salt
• 1 bunch of cilantro stems, roughly chopped
• 2 cups salsa or canned tomatoes
• 5-6 garlic cloves
• 1 leek, roughly chopped  
• 2 medium onions, cut into 1-inch piece 

DIRECTIONS   

1. Remove and discard any damaged beans or debris, and wash the remaining beans well in cool water.
   
2. Drain the beans, put them in a stainless steel pot with the chicken stock,water, herbs, and rice. Bring to a boil over high heat, uncovered (this will take about 20 minutes), stirring occasionally. Skim off and discard any foam that rises to the top. Reduce the heat to very low, cover, and cook for 1 hour.
3. Add salt cilantro, salsa, garlic, leek and onion and cook an additional hour.
   
4. Add more chicken stock or water if too thick.
5. Garnish with chopped bananas or chopped eggs with onions, olive oil, red wine vinegar and splash of Tabasco.

Recipe Image: Comfy Cuisine

Chicken Enchiladas

INGREDIENTS   

• 1 cup peanut oil
  
• 1 white onion, peeled and diced
• 1 cooked rotisserie chicken, diced
  
• 1 (4-ounce) can diced green chiles
• 3 cups Mexican-blend shredded cheese
• 1 cup fresh cilantro, chopped
  
• 18 white corn tortillas
  
• 1 batch red enchilada sauce
• optional toppings: fresh cilantro, chopped red onions, diced avocado, avocado, sour cream, and/or crumbled cotija cheese

DIRECTIONS  

1. Preheat oven to 350°F.  Prepare your enchilada sauce.
2. In small sauté pan, heat oil over medium-high heat, quickly cook each tortilla. Remove pan from heat and set aside.
3. Mix chicken, onions, cilantro and chilies in a large bowl.
   
4. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla.  Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with ⅓ cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish.
5. Assemble the remaining enchiladas.  Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
6. Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside.  Remove pan from the oven and serve the enchiladas while they’re nice and warm, garnished with lots of toppings.

Recipe image: Kristine's Kitchen  

 

Guacamole

INGREDIENTS     

• 2 large hass avocados halved and pitted 
• 1 t. fresh lemon juice 
• 1 t. fresh lime juice 
• ¼ cup red onion finely chopped 
• 1 jalapeño chile stemmed, seeded, and finely chopped  
• 2 T. cilantro leaves finely chopped 
• salt 
• tortilla chips for serving
  

DIRECTIONS   

1. In a medium bowl, combine avocados, lemon juice, and lime juice. Mash until smooth. Stir in onion, cilantro, and jalapeños. Season to taste with salt. Serve with chips.

Broccoli Gratin

INGREDIENTS    

• ¼ cup unsalted butter, plus more for the baking dish
• 3 T. all-purpose flour
• 1½ cups whole milk
• 1½ t. kosher salt, plus more as needed
• pinch freshly grated nutmeg
• freshly ground black pepper
• 2 pounds broccoli (about 4 heads), cut into small florets (about 8 cups)
• 1 cup grated sharp cheddar (about 4 oz.)
• ½ cup fresh bread crumbs
  

DIRECTIONS  

1. Place a rack in the middle of the oven and preheat to 450°F. Butter an 8-by-8-by-2-inch baking dish or an 8-cup gratin dish.
2. Melt 3 T. of the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Add the milk, 1½ t. salt, and nutmeg and bring to a boil while whisking constantly. Lower the heat and simmer, stirring occasionally, until the white sauce is thickened, about 10 minutes. Season with pepper. Remove from the heat. Meanwhile, bring about 1-inch of water to a boil in a large saucepan and set up a collapsible steamer on top. Put the broccoli in the steamer and season with salt. Cover, and steam until crisp-tender, about 5 minutes. Put the broccoli in the prepared dish, sprinkle with half of the cheese and pour on the sauce. Cover with the remaining cheese. 

Recipe Author: Food Network

Baked Mashed Potatoes with Parmesan Cheese

INGREDIENTS    

• 1 T. butter
• 4 pounds russet potatoes, peeled, cut into 1-inch pieces
• 1 cup whole milk
• 1⁄2 cup (1 stick) butter, melted
• 1 1⁄2 cups grated mozzarella
• 1 cup freshly grated Parmesan
• salt and freshly ground black pepper
• 2 T. plain dry bread crumbs 
  

DIRECTIONS   

1. Preheat the oven to 400°F. 
2. Coat a 13 by 9 by 2-inch baking dish with 1 T. of butter and set aside.
3. Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3⁄4 cup of the Parmesan. Season, to taste, with salt and pepper.
4. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining ¼ cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
5. Bake, uncovered, until the topping is golden brown, about 20 minutes.

Recipe Author: Taste of Home

Perfect Blueberry Muffins

 INGREDIENTS   

• 5 T. unsalted butter
• ½ cup sugar
• ½ t. lemon zest
• 3⁄4 cup plain unsweetened yogurt or sour cream
• 1 large egg
• 1½ t. baking powder
• ¼ t. baking soda
• ¼ t. fine sea or table salt
• 1½ cups all-purpose flour
• 1¼ to 1½ cups blueberries
• 3 T. sugar  

DIRECTIONS   

1. Preheat oven to 375°F. 
2. Line a muffin tin with 9 paper liners or spray each cup with a nonstick spray.
3. Melt butter in the bottom of a large bowl and whisk in sugar, zest, yogurt and egg until smooth. Whisk in baking powder, baking soda and salt until fully combined, then lightly fold in flour and berries. Batter will be very thick, like a cookie dough.
4. Divide between prepared muffin cups and sprinkle each with sugar. Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean. Let cool in pan for 10 minutes then the rest of the way on a rack. 

Recipe Author: Smitten Kitchen

Lemon-Almond Bars

INGREDIENTS   

• 2¾ cups granulated sugar, divided
• ¾ cup butter, softened
• 2 T. plus 1 tsp. lemon zest, divided
• 3¼ cups all-purpose flour, divided
• ½ tsp. table salt, divided
• vegetable cooking spray
• 6 large eggs
• ¼ cup chopped crystallized ginger
• 1 tsp. baking powder
• ⅔ cup fresh lemon juice
• ¼ cup butter, melted
• ½ cup sliced almonds
• powdered sugar 

DIRECTIONS   

1. Preheat oven to 350°F. 
2. Beat ¼ cup granulated sugar, butter, and 1 tsp. zest at medium speed with a heavy-duty electric stand mixer 2 minutes or until creamy. Stir together 2 cups flour and ¼ tsp. salt. Gradually add to butter mixture, beating until just blended. Coat a 13- x 9-inch pan with cooking spray. Press dough into bottom of prepared pan. Chill 15 minutes.
3. Bake at 350° for 15 to 20 minutes or until lightly browned. Remove from oven; reduce oven temperature to 325°F.
4. Whisk together eggs and 2 cups sugar. Process ginger and ½ cup flour in a food processor 1 minute or until ginger is finely chopped. Stir in baking powder. Whisk ginger mixture into egg mixture. Whisk in lemon juice and remaining 2 T. lemon zest; pour over crust.
5. Bake at 325°F for 15 to 20 minutes or until filling is just set. Remove from oven.
6. Stir together remaining ¾ cup flour, ½ cup sugar, and ¼ tsp. salt in a small bowl. Stir in melted butter until well blended. Stir in almonds. Sprinkle over hot lemon mixture, and bake 20 to 25 more minutes or just until lightly golden. Cool completely in pan on a wire rack (about 1 hour). Cut into squares. Sprinkle powdered sugar before serving.

Recipe Author: My Recipes

 

New Jersey Crumb Cake

CAKE INGREDIENTS   

• 1⁄2 cup butter*
  
• 1 cup sugar
• 2 large eggs*
• 3⁄4 cup milk*
• 2 cups flour
• 2 t. baking powder
• 1 t. vanilla 
  

DIRECTIONS    

1. In a mixer, cream butter and sugar together.
   
2. In a separate bowl, beat eggs and milk and add to butter mixture.
   
3. In another bowl, mix flour and baking powder, then add to butter mixture. Stir in vanilla.
4. Pour batter into a greased 9x13 pan. 

TOPPING INGREDIENTS   

• 1⁄2 cup butter*
• 1 cup sugar
• 2 cups biscuit mix or flour
  
• 2 t. cinnamon
• 1⁄4 - 1⁄2 cup powdered sugar

DIRECTIONS 

1. Cut butter into sugar, biscuit mix, and cinnamon.
2. Sprinkle over batter in pan.
3. Bake at 350°F for 30 minutes or until done.
4. Top with the 1⁄4 - 1⁄2 cup powdered sugar when cool.  

Recipe Author: Food Network

*Vegan Crumb Cake: substitute vegan butter, 2 T. flax seed mixed with 5 T. water and let stand and unsweetened plant based milk. 

   

 

Baby Bok Choy with Sesame Oil

INGREDIENTS    

• 4-6 baby bok choy
• 2 clove garlic minced
• olive oil
• soy sauce     
• sesame oil
• sesame seeds 
  

DIRECTIONS    

1. Wash and cut the ends off the baby bok choy and then cut each bunch in half. Heat olive oil in a pan over medium-high heat. Add garlic, cook for 1 minute and add bok choy.
2. Sauté for a couple of minutes. Add a splash of sesame oil and soy sauce. Sprinkle with sesame seeds. 

Recipe Author: Avocado Pesto

Pumpkin Gooey Butter Cake

INGREDIENTS    

• Nonstick cooking spray, for the pan
• one 15.25-ounce box spice cake mix
• 2 large eggs
• 1 t. vanilla extract
• 1½ sticks unsalted butter, melted and cooled
• one 8-ounce package cream cheese, at room temperature
• 3 large eggs
• 1 t. pumpkin pie spice
• 1 t. vanilla extract
• one 15-ounce can pumpkin puree
• 4 T. unsalted butter, melted and cooled
• 3½ cups confectioners' sugar 

DIRECTIONS   

1. Preheat the oven to 350°F. 
2. For the crust: Spray a 13-by-9-inch glass baking dish with cooking spray. Combine the cake mix, eggs and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.
3. For the filling: Beat the cream cheese in a clean mixer bowl with the paddle until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the eggs, pumpkin pie spice and vanilla and beat until smooth. Add the pumpkin and butter and beat until smooth. Add the confectioners' sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute. Pour over the cake layer and smooth the top with a spatula.
4. Bake until the edges are puffed and golden brown and the center is just set, about 40 minutes. Let cool. Cut into squares and serve topped with whipped cream.

Recipe Author: Food Network

Chile-Lime Cauliflower Quesadillas

INGREDIENTS   

• 3 T. corn oil, divided
• 1 T. chili-lime seasoning or rub
• 2 cups chopped cauliflower
• 1 cup chopped poblano peppers
• 8 (6") corn or whole-wheat tortillas, warmed
• ½ cup reduced-sodium refried black beans
• ¾ cup shredded cheddar cheese
• Salsa for serving   

DIRECTIONS   

1. Position rack in upper third of oven; preheat broiler to high. Line a baking sheet with foil.
2. Whisk 1 T. oil and seasoning in a medium bowl. Add cauliflower and poblanos; toss to coat. Spread evenly on the prepared pan. Broil on the upper rack until just tender, about 8 minutes. Reduce oven temperature to 200°F.
3. Top half of each tortilla with 1 tablespoon each beans and cheese and ¼ cup of the vegetable mixture. Sprinkle with the remaining cheese. Fold the tortillas in half.
4. Heat 1 T. oil in a large nonstick skillet over medium-high heat. Add 4 quesadillas and cook, flipping once halfway, until browned, 2 to 4 minutes per side. Transfer to the baking sheet and keep warm in the oven. Repeat with the remaining 1 T. oil and 4 quesadillas. 
5. Serve the quesadillas with salsa, if desired.

Recipe Author: Eating Well

 

French Onion Soup

INGREDIENTS    

• 2 garlic clove, halved
• 1 bay leaf, scored
• 2 thyme sprigs
• 8 cups beef stock (reduced to 6 cups)
  
• 4 medium onions, cut into ½-inch-thick slices
• 6 T. peanut oil
• ¼ cup unsalted butter
• ¼ cup dry sherry
• 2 t. Worcestershire sauce
• 12 baguette slices
• 16 slices Emmental or Gruyère cheese  

 DIRECTIONS   

1. Tie the garlic clove, bay leaf, and thyme in a sachet of cheesecloth with twine. Set aside.
2. Coat the bottom of a cold heavy-bottomed large saucepan with the oil. Add the sliced onions to the cold saucepan, being sure to separate all the pieces. Cook over high for about 10 minutes, stirring occasionally so the onion does not burn. Reduce heat to medium, and caramelize gradually, about 1 hour.
3. When the onions have caramelized to a golden brown, add butter, and season with salt. Deglaze the pan with sherry. Add beef stock and sachet of aromatics, and simmer for 20 to 30 minutes. Remove and discard the sachet, and stir in the Worcestershire sauce.
4. Carefully ladle the soup into 4 oven-safe 12-ounce bowls set on a large rimmed baking sheet. Top each bowl with 5 croutons and 4 slices of cheese. Broil on HIGH until the cheese melts and browns, 3 to 5 minutes.

Recipe Author: Food and Wine

 

Italian Wedding Soup

INGREDIENTS     

• 4 T. extra-virgin olive oil, divided
• 1⅓ cups chopped yellow onion
• ⅔ cup chopped carrot
• ⅔ cup chopped celery
• 2 T. minced garlic
• 6 cups unsalted chicken broth
• 6 ounces orzo, preferably whole-wheat
• 1½ T. chopped fresh oregano
• ½ t. kosher salt
• 24 cooked chicken meatballs
• 4 cups baby spinach
• ¼ cup grated Parmesan cheese   

DIRECTIONS   

1. Heat 1 T. oil in a large pot over medium-high heat. Add onion, carrot, celery and garlic; cook, stirring occasionally, until the onion is translucent, 4 to 5 minutes. Add broth, cover and bring to a boil. Add orzo, oregano and salt; cover and cook, stirring occasionally, until the orzo is just tender, about 9 minutes.
2. Stir in meatballs and spinach; cook until the meatballs are heated through and the spinach is wilted, 2 to 4 minutes. Serve sprinkled with cheese and drizzled with the remaining 3 tablespoons oil.

Recipe Author: Food Network

Shrimp and Edamame Dumplings

INGREDIENTS     

• 1 cup frozen shelled edamame
• ⅓ pound large shrimp - peeled, deveined, and cut into 1/3-inch pieces
• ½ cup finely chopped bok choy
• 1 egg white
• 1 T. minced fresh ginger root
• 1 T. soy sauce
• 1 T. sesame oil
• 1 clove garlic, minced, or more to taste
• 1 t. salt
• 2 T. water
• 36 dumpling wrappers
• ¼ cup peanut oil, divided
• 1 cup water, divided 

For the Dipping Sauce:   

• ½ cup low-sodium soy sauce
• 1 T. sesame oil
• 1 green onion, sliced
• 1 T. rice vinegar
• ½ teaspoon red pepper flakes, or to taste 

DIRECTIONS  

1. Steam the edamame for 2 to 6 minutes.
2. Place steamed edamame in a food processor; blend until smooth. Transfer edamame puree to a large bowl.  
3. Stir the shrimp, bok choy, egg white, ginger, soy sauce, 1 T. sesame oil, garlic, and salt into the edamame puree.
4. Scoop about 1 t. of the shrimp mixture onto the center of a dumpling wrapper.
5. Wet the edge of the wrapper with water, then fold over to create a half-moon shape; pinch edge to seal.
6. Working in batches of 6 to 8 dumplings, heat about 1 T. peanut oil in a large skillet over medium heat. Pan-fry dumplings until crispy on one side, about 2 minutes.
7. Flip dumplings and cook for 1 more minute. Add ¼ cup water to the skillet and cover.
8. Steam dumplings until shrimp are bright pink and no longer transparent in the center, about 4 minutes more. Repeat with remaining dumplings.
   

Recipe Author: All Recipes
 

 

Grilled Lemonade Chicken

INGREDIENTS     

• 8 chicken breasts
• 4 cups store-bought lemonade, such as Minute Maid
• 2 cloves garlic, finely grated 
• ¼ cup Dijon mustard 
• 1 T. dried oregano 
• 1 T. dried minced onion 
• 2 t. cumin seed 
• kosher salt and freshly ground black pepper 
• canola or vegetable oil, for the grill 
• 3 large lemons   

DIRECTIONS   

1. Place the chicken in a 9x13-inch glass baking dish. Whisk together the lemonade, garlic, mustard, oregano, dried onion, cumin, 1 T. salt and a few good grinds of pepper in a large liquid measuring cup until combined. Pour over the chicken, making sure all the pieces are fully submerged. Wrap tightly with plastic wrap, then refrigerate at least 4 hours or preferably 24 hours.
2. Prepare a grill for medium heat, and lightly oil the grill grates. 
3. Remove the chicken from the marinade; reserve 2 cups of marinade and discard the rest. 
4. Grill the chicken.
5. Meanwhile, transfer the reserved marinade to a small saucepan and bring to a boil, then continue to cook until it has thickened slightly and reduced by half, about 20 minutes.  
6. Finely grate the zest from 1 of the lemons, then sprinkle over the chicken. Squeeze the juice from half of the zested lemon (about 1 T.) into the sauce and stir to combine. Transfer to a small bowl for serving. Cut the remaining 2 lemons in half crosswise.
7. Place the lemon halves on the grill, flesh-side down, and grill until lightly charred, 1 to 2 minutes. Serve alongside the chicken and sauce.

Recipe Author: Food Network

Tuna, White Bean & Dill Salad

INGREDIENTS  

• 1 (15oz.) can no-salt-added cannellini beans (white kidney beans), rinsed and drained
• 2 (5oz.) cans solid white tuna (water pack), drained and broken into chunks
• ⅓ cup chopped red onion (1 small)
• 3 T. + 1 t. honey Dijon-style mustard, divided
• 2 T. light mayonnaise
• 2 T. cider vinegar, divided
• 1⅛ t. dried dill, divided
• 2 T. olive oil
• ⅛ t. kosher salt
• 6 cups fresh baby spinach
• 2 cups cubed, cooked and chilled beets (see Tip)
• 1 sprig chopped fresh dill and/or ground pepper   

DIRECTIONS   

1. Combine beans, tuna and onion in a large bowl. For dressing, whisk together 3 T. lemon-pepper seasoning in a small bowl. Add dressing to tuna mixture; toss gently to coat. Cover and chill 2 to 4 hours.
2. Prepare vinaigrette: Combine oil, remaining 1 T. vinegar, remaining 1 t. mustard, salt and the remaining ⅛ t. dried dill in a small screw-top jar. Cover and shake well. Combine spinach and beets in a large bowl. Before serving, pour vinaigrette over spinach mixture; toss gently to coat.
3. To serve, line four serving plates with spinach mixture. Top with tuna mixture. If desired, sprinkle with fresh dill and/or pepper.

Recipe Author: Eating Well