Chicken Piccata

INGREDIENTS

• 6 skinless boneless chicken breasts, quartered, pounded ⅜ inch thick.
• Salt and freshly ground black pepper
• 1½ cup all-purpose flour, for dredging
• ½ cup avocado oil
• 2 lemons, juiced
• 1 cup dry white wine
• 1 can (14.5 oz.) chicken stock
• ½ stick (4 oz.) unsalted butter
• 3 T. capers with juice

DIRECTIONS

1. Heat skillet and add oil. 
2. Trim, skinless boneless chicken breast
3. Evenly pound all piece to uniform size.
4. Salt and pepper both sides of chicken breast generously.
   
5. Dredge chicken breasts in flour.
6. Place chicken in hot oil to cook until lightly browned on each side.
7. Remove and place in baking dish. (Can be refrigerated at this point.)
   
8. Pour dry white wine is skillet to deglaze, simmer until reduced by half.
9. Add chicken stock, lemon juice and simmer until reduced by half.
10. Add butter to melt.
11. Preheat oven to 350°F.
    
12. Pour sauce over chicken and continue cooking in oven until the internal temperature of the thickest piece reaches 165°F (About 30 minutes).
13. Sprinkle capers over chicken.

 Recipe Image: The Cozy Cook

 

Puff Pastry Cheesecakes

 INGREDIENTS

• 2 packages (9.5 ounces) Pepperidge Farm® Puff Pastry Cups
• 2 T. confectioners' sugar
• 1 pkg. of Philadelphia No Bake Cheese Cake Filling (24.3 oz.)
• 12 large strawberries, sliced
  
• Milk chocolate morsels for drizzle
  

DIRECTIONS

1. Preheat oven to 400°F.
2. Bake for about 15-17 minutes. 
   
3. Separate and place puff pastry shells on a parchment sheet and sprinkle with powdered sugar.
4. Cool completely and remove the centers.
   
5. Using a cookie scoop, spoon cream cheese into each pastry cup. 
   Top with the fruit and drizzle with milk chocolate.
   
6. Refrigerate for 1 hour before serving.

 

Pumpkin Doggy Treats

INGREDIENTS

• 1 cup of unsweetened canned pumpkin
• 2 cups whole wheat flour
• 1 egg

DIRECTIONS

1. Preheat oven to 350°F.
2. Beat egg and add pumpkin puree and flour. 
3. Mix, adding more flour if needed.
4. Transfer dough to a cutting board and roll out to about ½".
5. Use a 1" cookie cutter and transfer to a cookie sheet, lined with parchment paper.
6. Bake for 30 minutes.
7. Store in an air-tight container for 1 week or 6 months in the freezer.

Recipe Image: Puppy Leaks

Lynn's White Chicken Chili Soup

 

INGREDIENTS

• 3-4 skinless, boneless chicken breasts, cubed
• 2 15-oz. cans white northern beans beans, drained and rinsed
• 2 15-oz. cans roasted corn, drained and rinsed
• 28 oz. can green enchilada sauce
• 2 pkg. McCormick white chicken chili 
• 3½-4 cups of chicken broth
• grated Monterey Jack cheese, green onion, sour cream and chopped avocado, for topping

DIRECTIONS

1. Place the cubed chicken in a crock pot and add the enchilada sauce.
2. Cook on low for 2 hours.
3. Add beans, corn, chicken broth and seasoning. 
4. Cook additional 2 hours.
5. Serve with toppings.

Recipe Image: Irepo

Easy Homemade Caramel

INGREDIENTS    

• 1 stick unsalted butter
• ¼ cup heavy whipping cream
• 1 packed cup light brown sugar
• ½ teaspoon sea salt   

DIRECTIONS   

1. Add the butter, cream, and brown sugar to a medium-size saucepot.
2. Heat over low to medium heat while continuing to whisk until slightly boiling and smooth, which takes about 5 minutes.
3. Finish by stirring in salt and serve.

Recipe Author: Billy Parisi

Arancini Balls with Peas

INGREDIENTS      

• 8 cups pre-made chilled risotto
• 4 oz. fontina cheese cut into small ½ inch chunks
• ¾ cup thawed peas
• 1 cup all-purpose flour
• 3 whisked large eggs
• 2 cups bread crumbs
• sea salt and pepper to taste
• 2 cups Mariana sauce
• canola oil for frying   

DIRECTIONS   

1. Heat some canola oil in a medium-size pot over medium heat to 350°F.
2. Take about 3-4 tablespoons of cold risotto in your hand and flatten it out a bit.
3. Next, add about 3-4 chunks of cheese and 8-10 peas.
4. Take another 2-3 tablespoons of cold risotto and cover the cheese and peas and then form into a ball using both hands. Repeat until all of the ingredients have been used.
5. In a medium-size pan mix together the flour, salt, and pepper and set aside. In a separate medium-size pan mix together the whisked eggs, salt, and pepper and set aside. In another separate medium-size pan mix together the breadcrumbs, salt, and pepper and set aside.

To bread, the arancini:

1. Place one of the balls into the seasoned flour and move around until completely coated.
2. Add it to the seasoned egg mixture and dredge until coated. Lastly, add it to the seasoned breadcrumbs and move around until the arancini ball is completely coated in breadcrumbs. Set aside and repeat until all the arancini balls have been breaded.
3. Place a few of the arancini balls into the hot oil and cook for 6-8 minutes or until golden brown and the cheese has melted in the center. Cook in batches so they don’t clump together and drain on a paper towel.
4. Serve alongside Mariana sauce.

Recipe Author: Billy Parisi

Lemon Mousse

INGREDIENTS     

• 8 oz. white chocolate,  chopped
• ⅓ cup lemon juice
• 1 cup heavy whipping cream cold   

DIRECTIONS     

1. In a microwave-safe bowl or stovetop, melt your white chocolate.
2. Add the lemon juice and whisk vigorously until combined. Refrigerate for 20 minutes.
3. In the bowl of an electric mixer or using a hand mixer, beat the cream on medium speed until soft peaks form.
4. Gently fold the whipped cream into the chocolate and lemon mix. Cover the bowl and refrigerate for at least two hours.
5. Once set, distribute the mixture amongst eight serving glasses or bowls.

Recipe Author: The Big Mans World

Spinach and Ricotta Lasagna

INGREDIENTS     

• 3 T. olive oil + 1 T. olive oil
• 1½ cups coarsely chopped onions
• 1½ tablespoons coarsely chopped garlic
• One 28-ounce can diced tomatoes
• 1½ cups water
• 1 t. salt
• 1 t. freshly ground black pepper
• One 1-pound bag baby spinach
• ⅛ teaspoon freshly grated nutmeg
• 1 pound ricotta cheese1 pound ricotta cheese
• 3 large eggs
• ¼ cups minced scallions
• ¼ cup minced fresh parsley
• One 9-ounce box preboiled (no-cook) lasagna noodles (16 sheets, about 7 by 3½  inches)
• 1 cup grated Gruyere or Emmenthaler cheese 
• ¼ cup parmesan cheese   

DIRECTIONS     

For the sauce: 

1. Heat the oil in a large saucepan. Add the onions and cook over high heat, stirring occasionally, for about 3 minutes. Add the rest of the ingredients, bring to a boil, and boil gently, uncovered, for 5 minutes. Set aside.

For the spinach: 

1. Poke a few holes in the bag of spinach with the point of a knife and cook in a microwave oven for 4 minutes. The spinach should be wilted and soft. Transfer to a bowl and mix in the nutmeg, olive oil, salt, and pepper. Set aside.

For the ricotta filling: 

1. Mix all the ingredients well with a whisk in a bowl until smooth. Set aside.

To assemble and bake the dish: 

1. Preheat oven to 350°F. 
2. Pour about 1½ cups of the tomato sauce into the bottom of a 9-by-13-inch baking dish (about 2 inches deep). Arrange 4 sheets of the lasagna crosswise on top, overlapping them slightly. Spread half the ricotta mixture on top of the lasagna and top with another 4 sheets.
3. Spread the spinach mixture on top and cover with 4 more sheets. Spread the remaining ricotta mixture on top and cover with the last 4 lasagna sheets.
4. Pour the remaining tomato sauce on top and around the edges of the dish. (It may seem like a lot of tomato sauce, but it is needed.)
5. Finally, sprinkle both grated cheeses all over the top.

Recipe Author: Jacques Pepin Heart & Soul in the Kitchen

Recipe Image: Carve Your Craving

Potato Salad Primavera

INGREDIENTS   

• ½ lbs. baby red potatoes, halved or quartered if large
• 1 bunch asparagus, trimmed and thinly sliced on the bias
• 4 oz. sugar snap peas, trimmed and thinly sliced on the bias
• ¼ cup white wine vinegar
• 3 T. country Dijon mustard
• ½ shallot, minced
• ⅓ cup extra-virgin olive oil
• salt and pepper to taste
• ¼ cup chopped fresh parsley
• 2 T. chopped fresh chives   

DIRECTIONS   

1. Put the potatoes in a large pot and cover with water by 1 inch; season with salt. Bring to a boil, then reduce to a simmer and cook until tender but still holding their shape, 10 to 12 minutes. Drain, then spread out on a baking sheet to cool slightly, about 20 minutes.
2. While the potatoes cook, bring a medium saucepan of salted water to a boil. Add the asparagus and peas and cook until bright green and crisp-tender, about 30 seconds. Drain, then immediately run under cold water to cool. Transfer to a towel-lined plate and blot dry.
3. Whisk together the vinegar, mustard and shallot in a large bowl. Whisk in the olive oil until smooth. Add the potatoes, asparagus and peas, tossing to coat; season with salt and pepper. Add half of the chopped herbs and toss, then sprinkle the remaining herbs on top.

Recipe Author: Food Network

Artichoke-Potato Gratin

INGREDIENTS  

• 1 T. extra-virgin olive oil
• 1 medium leek, white and light green parts only, diagonally sliced ½ inch thick
• 1½ cups heavy cream
• 1 cup reduced-fat milk, divided
• ½ t. salt
• 1 T. cornstarch
• 2 cups finely grated Parmesan cheese, divided
• 1 (14 ounce) can artichoke hearts, rinsed
• 2 ½ pounds russet potatoes, peeled and sliced ⅛ inch thick
• ¾ teaspoon ground pepper
• 2 T. capers, rinsed and patted dry

DIRECTIONS  

1. Preheat oven to 325°F. 
2. Coat a 9-by-13-inch baking dish with cooking spray.
3. Heat oil in a medium skillet over medium-high heat. Add leek and cook, stirring, until wilted and browned in a few spots, 2 to 3 minutes. Transfer to a plate to cool.
4. Combine cream, ¾ cup milk and salt in a medium saucepan and heat over medium heat until steaming. Whisk the remaining ¼ cup milk and cornstarch in a small bowl until smooth. Whisk the cornstarch mixture into the cream mixture and cook, whisking, until slightly thickened, 2 to 3 minutes. Remove from heat. Add 1¾ cups Parmesan and stir until melted.
5. Coarsely chop artichokes and pat dry. Arrange one-fourth of the potatoes in the prepared baking dish. Season with ¼ t. pepper and top with half the artichokes. Layer on another fourth of the potatoes, half of the leek and half the capers. Layer on another fourth of the potatoes and season with ¼ t. pepper. Top with the remaining leek, artichokes, capers and potatoes and season with the remaining ¼ t. pepper. Pour the cheese sauce over the top and press with the back of a wooden spoon. Sprinkle with the remaining ¼ cup Parmesan.
6. Bake until the top is golden brown and the potatoes are tender, about 1 hour 25 minutes. Let stand at room temperature for 10 minutes before serving.

Recipe Author: Eating Well

French Onion Chicken

 
INGREDIENTS  

• 4 (8-oz.) boneless, skinless chicken breasts
• 1 cup sour cream
• 2 Tbsp. granulated onion
• 1 Tbsp. granulated garlic
• ¼ cup unsalted butter, divided
• 3 sweet onions (about 2 lbs. total), sliced into ¼-in.-thick rings
• 2 Tbsp. canola oil
• 1¼ tsp. kosher salt1
• ½ tsp. black pepper
• 1½ Tbsp. all-purpose flour
• 2 cups low-sodium beef stock
• 4 oz. sourdough baguette, sliced ½-in. thick
• 6 oz. Gruyère cheese, shredded (about 1½ cups)
• 6 oz. Provolone cheese, shredded (about 1½ cups)
• 3 Tbsp. chopped chives

DIRECTIONS  

1. Place chicken breasts between two large sheets of plastic wrap; lightly pound thick end with a meat mallet to tenderize, and even out to about ¾-inch thick. Stir together sour cream, granulated onion and granulated garlic in a large bowl. Add chicken; toss to coat. Cover and refrigerate for at least 30 minutes and up to 1 hour.
2. Preheat the oven to 400°F.
3. Melt 2 tablespoons butter in a 10-inch cast-iron skillet over medium heat. Add onions; cook, stirring occasionally, until golden brown and soft, about 20 minutes. Remove onions from skillet, and set aside.
4. Wipe skillet clean; heat oil and remaining 2 tablespoons butter over medium. Remove chicken from mixture, and pat with paper towels. Sprinkle chicken evenly with salt and pepper.
5. Add chicken to skillet; cook until golden brown, 3 to 5 minutes. Flip chicken; cook until golden, about 2 more minutes. Remove from skillet; set aside.
6. Sprinkle flour into skillet, and using a wooden spoon, scrape up any brown bits on bottom. Cook flour, stirring often, to make a dark (peanut butter colored) roux, 1 to 2 minutes. Whisk in beef stock, whisking constantly to combine. Bring to a simmer.
7. Return half of the caramelized onions to skillet, and spread out evenly. Return chicken to skillet on top of onions, spaced out evenly. Top with remaining onions.
8. Arrange baguette slices on top, covering evenly and completely. Sprinkle with shredded cheeses, and place skillet on an aluminum foil-lined rimmed baking sheet. Bake in preheated oven until golden brown and bubbly, 15 to 20 minutes. Sprinkle with chives, and serve immediately.

Recipe Author: People.com

Bruschetta Chicken

 INGREDIENTS 

• 4 T. extra-virgin olive oil
• Juice of 1 lemon, divided
• Kosher salt
• Freshly ground black pepper
• 1 t. Italian seasoning or dried oregano
• 4 boneless skinless antibiotic free chicken breasts, pounded to even thickness
• 3 slicing tomatoes, chopped
• 2 cloves garlic, minced
• 1 T. freshly chopped basil
• 4 slices mozzarella
• Freshly grated Parmesan, for serving   

DIRECTIONS

1. In a small bowl, combine oil, half the lemon juice, 1 t. salt, ¼ t. pepper, and Italian seasoning (or oregano) and whisk to combine. Transfer to a large re-sealable bag along with chicken; seal and refrigerate for 30 minutes.
2. Heat grill over medium-high then add chicken, discarding excess marinade. Grill until charred and cooked, about 5 to 7 minutes per side.
3. Meanwhile, combine tomatoes, garlic, basil, and remaining lemon juice, and season with salt and pepper. While chicken is still on grill, top each breast with 1 slice mozzarella and cover until cheese is melted, 2 to 3 minutes. Top chicken with tomato mixture. 
4. Garnish with Parmesan and serve.

Recipe Author: Delish

Gruyère Mini Quiches

 INGREDIENTS 

• 1½ T. extra-virgin olive oil
• 2 cups chopped sweet onion
• 3 T. water
• 12 large eggs
• 2 ½ cups part-skim ricotta cheese
• 2 cups finely shredded Gruyère cheese
• ½ cup pitted oil-cured olives, finely chopped
• 5 cloves garlic, finely chopped
• 1 t. anchovy paste or 3 anchovy fillets, finely chopped
• ¾ t. ground pepper
• 1 ¾ pounds spinach, coarsely chopped 

DIRECTIONS 

1. Heat oil in a medium skillet over medium-high heat. Add onion and cook, stirring occasionally, until starting to brown, about 10 minutes. Add water and reduce heat to medium-low. Cover and cook, stirring occasionally, until very tender and brown, about 15 minutes more. Set aside to cool for 5 minutes.
2. Meanwhile, preheat oven to 350°F 
3. Generously coat 24 (½-cup) muffin cups with cooking spray. (Alternatively, line muffin cups with parchment-paper liners.)
4. Whisk eggs in a very large bowl. Add ricotta, Gruyère, olives, garlic, anchovy paste (or anchovies), pepper and the cooled onion; mix well.
5. In batches, finely chop greens in a food processor. Mix into the egg mixture to combine. Divide the mixture among the prepared muffin cups Bake until set, 25 to 30 minutes. Let cool in the pans for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board. Serve warm or at room temperature. Let cool completely before refrigerating for up to 3 days or freezing for up to 3 months.

Tip: To make ahead, Refrigerate for up to 3 days or freeze for up to 3 months

Recipe Author: Eating Well

Mushroom Shepherd's Pie

INGREDIENTS

• 5 lb. potatoes, peeled and cubed
• 2 T. salt
• ¼ cup butter, softened
• 1½ cups fat free milk
• ¼ t. pepper
• 2 T. chopped parsley
• 1 egg, beaten

Filling:

• 2 lbs. whole mushrooms, cubed
• ½ cup onion, chopped
• 1½ cups frozen mixed vegetables
• 1 T. olive oil
• ½ t. salt
• 2 cups vegetable broth
• 2 T. flour
• ¼ t. Worcestershire sauce

DIRECTIONS

1. Place potatoes in a large pot and cover with 1" water. 
2. Bring to a boil and add 2 T. salt. Cook until fork-tender, about 20 minutes.
3. Mash potatoes with salt, butter, milk, pepper, parsley and egg, set aside.
4. Preheat oven to 425°F.
5. Place the mushrooms and veggies in a 9X13" baking dish.  Add olive oil and salt and mix thoroughly.
6. Bake for 15 minutes.
7. Whisk together broth, flour and Worcestershire sauce.  Pour sauce over the veggies and bake for about 3 minutes.
8. Remove baking dish from oven.  Spoon potato mixture over and spread evenly.  Bake 20 minutes.

Recipe Image: Taste of Home

Chicken and Broccoli Bolognese

INGREDIENTS 

• 12 oz. rigatoni
• 1 T. olive oil
• 2 cloves garlic, pressed
• 1 lb. ground chicken breast
• ½ t. red pepper flakes
• Kosher salt and pepper
• ½ c. dry white wine
• 1 c. low-sodium chicken broth
• ½ lb. broccoli crowns, finely chopped
• 1 T. finely grated lemon zest
• ½ c. finely grated Parmesan, plus more for serving
• ¼ c. flat-leaf parsley, chopped
• 1 T. tarragon, chopped
• 2 T. chopped chives
• 2 T. cold unsalted butter  

DIRECTIONS 

1. Cook pasta per pkg. directions, reserve 1 cup pasta water, then drain pasta and return it to the pot. 
2. Meanwhile, heat oil in a large skillet on medium. Add garlic and cook, stirring, until it starts to sizzle, about 1 minute. 
3. Add chicken, season with red pepper flakes and ½ t. each salt and pepper, and cook, breaking up into very tiny pieces with a spoon until just cooked through, about 6 minutes. Add wine and simmer until nearly evaporated, about 2 minutes. 
4. Add broth and then broccoli and toss to combine, then bring to a simmer. Cover and simmer until broccoli is just tender, 5 to 6 minutes. Fold in lemon zest, Parmesan, and herbs. Remove from heat and add butter if using, stirring and tossing until melted. Toss with rigatoni, adding some reserved pasta water if pasta seems dry. Top with additional Parmesan if desired.

Recipe Author: Woman's Day

Creamy Mushroom Pasta

INGREDIENTS 

• 2 cups heavy cream
• 2 cloves garlic, sliced
• 1 shallot, thinly sliced
• 1 T. fresh thyme, chopped
• salt and pepper
• 1½ cups water
• 1 pound cavatappi or macaroni pasta
• 1 pound cremini mushrooms, quartered
• 4 T. unsalted butter
• 8 oz. Trader Joe's Mushroom Medley
• 8 oz. mascarpone cheese (or full fat sour cream)
• 1 cup grated Parmesan   

DIRECTIONS  

1. Combine the cream, garlic, shallot, thyme, 2 t. salt, a generous amount of pepper and 1½ cups water in a large pot and boil uncovered, over medium-high heat. 
2. Add the pasta and cremini mushrooms and stir to combine. Cover and cook for 1 minute, then turn off the heat. Stir the pasta a few times quickly, then cover and steam for 9 to 10 minutes.
3. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the mushroom mix, salt and and cook, stirring a few times, until the mushrooms are softened and turning crispy on the bottom, 7 to 8 minutes.
4. When the pasta is al dente, turn the heat back to low and stir in the mascarpone, Parmesan, and cook until silky and smooth. 

Recipe Image: Foodhub

Singapore Mei Fun

INGREDIENTS 

• 7 oz. thin rice noodles
• 5 T. vegetable oil
• 3 oz. boneless, skinless chicken breast, cut into ¼-inch strips
• 1½ t. sugar
• Kosher salt
• ½ t. corn starch
• 1 T. + 1 t. curry powder
• 1 T. oyster sauce
• 1 t. low-sodium soy sauce
• 2 large eggs
• 12 large peeled and deveined shrimp, cut in half horizontally
• 1 small yellow onion, halved and cut into ¼" slices
• 3 cloves garlic, minced
• ½ medium red bell pepper, thinly sliced
• ½ medium green bell pepper, thinly sliced
• ½ medium head napa cabbage (about 1½ lbs.), core discarded, thinly sliced
• 2 cups bean sprouts
• 2 scallions, cut into 1-inch pieces

DIRECTIONS

1. Bring a pot of water to a boil over high heat. Add the noodles and cook until just softened and separated, about 1 minute. Drain the noodles and toss with 1 T. of the oil; set aside.
2. Meanwhile, mix the chicken strips with ½ t. of the sugar and ½ t. salt in a small bowl until both are dissolved. Add the cornstarch and 1 T. cold water. Massage the cornstarch slurry into the chicken strips until coated evenly. Set aside to marinate.
3. Mix the curry powder, oyster sauce, soy sauce, remaining 1 t. sugar, 1 t. salt and 2 T. cold water in a small bowl until combined; set aside.
4. Gently separate the noodles with chopsticks or tongs by repeatedly lifting and dropping small bunches of them. Set aside.
5. Heat a wok over high heat until a wisp of smoke appears, 2 to 3 minutes. Add 1 T. oil, swirl to coat the wok and let heat until shimmering, about 1 minute.
6. Meanwhile, beat the eggs in a small bowl with 1 teaspoon salt until smooth. Pour the eggs into the wok and swirl until a thin sheet of egg is formed. Cook until the top side is set, about 1 minute. Flip with a wok spatula and cook for 30 seconds, then cut the egg sheet into bite-size pieces with the spatula. Transfer the egg to a small bowl.
7. Heat another tablespoon of oil until shimmering. Add the chicken and stir-fry until no longer opaque, about 30 seconds. Add the shrimp and cook about 30 seconds. Set aside on a large plate.
8. Heat another tablespoon of oil until shimmering. Add the onions and cook until lightly browned, about 30 seconds. Add the garlic and cook until fragrant, about 30 seconds. Add the red and green bell pepper strips, cabbage and ¼ t. salt and stir-fry until the cabbage begins to wilt, about 1 minute. Transfer the vegetables to the same large plate.
9. Heat the remaining 1 T. oil until shimmering. Gently lift and loosen the noodles again and add them to the wok. Stir-fry the noodles, tossing them, until they start to brown, about 3 minutes. Add the curry sauce over the noodles and mix and toss until evenly combined, about 2 minutes. Toss in the chicken, shrimp, stir fried vegetables, bean sprouts, scallions and eggs until evenly distributed.

Recipe Author: Food Network

Cauliflower and White Bean Soup

INGREDIENTS    

• 4 T. extra-virgin olive oil, divided 
• 1 medium onion, chopped 
• 3 cloves garlic, minced
• 2 t. minced fresh sage
• 2 t. minced fresh thyme
• 6 cups cauliflower florets
• 4 cups chicken or vegetable broth
• 1 15-ounce can white beans, rinsed
• salt and pepper to taste
• French baguette, cut into ½-inch cubes    

DIRECTIONS   

1. Heat 2 T. oil in a large pot over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add garlic and 1 teaspoon each sage and thyme; cook until fragrant, about 1 minute. Stir in cauliflower, broth, beans, pepper and salt. Bring to a boil. Reduce heat to maintain a simmer, cover and cook until the cauliflower is very tender, 15 to 20 minutes.
2. Preheat oven to 400°F.
3. Meanwhile, spread bread on a baking pan and toss with olive oil and salt. Bake until golden brown, about 10 minutes. .
4. Puree the soup using an immersion blender (or in batches in a regular blender) until smooth. (Use caution when blending hot liquids.) Serve the soup with the croutons and drizzled olive oil.

Recipe Image: Health Digest

Sugar Cookies with Royal Icing

INGREDIENTS 

• 2½ cups of cake flour (not self rising)
• 1 t. baking powder
• ¼ t. salt
• 2 sticks unsalted butter, softened
• ¾ sugar
• 1 large egg
• 1 t. vanilla extract
• 1 t. almond extract 

DIRECTIONS 

1. Sift the flour, baking powder and salt in a medium bowl.
2. Beat the butter and sugar in a large bowl and beat until fluffy, about 5 minutes.
3. Add the egg and extracts.
4. Beat in flour mixture on low setting and until incorporated.
5. Divide the dough in half and wrap in plastic wrap.  Refrigerate until firm, about one hour.
6. Preheat the oven to 350°F.
7. Roll dough on floured surface and cut out shapes.
8. Cook for 12-15 minutes. 

ROYAL ICING 

• ¾ cup confectioners sugar
• 2 T. meringue powder
• 5 T. water, plus more if needed

Mix together.  For icing flooding, icing should be thinner.

Recipe Image: Mary's Recipies

Crispy Roast Potatoes

INGREDIENTS  

• 2 T. salt
• ½ t. baking soda
• 4 pounds potatoes, peeled and cut into quarters
• 6 T. extra-virgin olive oil
• 3 T. fresh rosemary, finely chopped
• 3 medium cloves garlic, minced
• salt and pepper to taste
• small handful fresh parsley leaves, minced  

DIRECTIONS    

1. Preheat oven to 450°F. 
2. Heat 2 quarts water in a large pot over high heat until boiling. Add 2 T. salt, baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook about 10 minutes.
3. Combine olive oil with rosemary, garlic, salt and pepper.  
4. When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds. Transfer to bowl and toss with oil mixture.
5. Transfer potatoes to a large rimmed baking sheet Continue roasting until potatoes are deep brown and crisp all over, turning them a few times during cooking, 30 to 40 minutes longer. 
6. Transfer potatoes to a large bowl.

Recipe Image: Super Golden Bakes

French Onion Macaroni and Cheese Soup

 INGREDIENTS 

For the Soup: 

• 4 T. unsalted butter
• 4 medium yellow onions, thinly sliced (about 14 cups)
• Kosher salt and freshly ground black pepper
• 2 bay leaves
• 2 to 3 sprigs fresh thyme
• 1 cup dry white wine
• 4 cups low-sodium beef broth
• 1 cup water

For the Mac 'n' Cheese Topping: 

• 4 oz. elbow macaroni (1 cup)
• 2 T. unsalted butter
• 2 T. all-purpose flour
• ¾ cup milk
• Kosher salt and freshly ground black pepper
• 1¾ cups shredded gruyere
• 1¾ cups shredded sharp yellow Cheddar
• 2 T. panko breadcrumbs
• ½ cup of the pasta liquid 

DIRECTIONS

1. For the soup: Melt the butter in a large pot over medium heat. Add the onions and season salt and pepper. Add the bay leaves and thyme. Cook, stirring occasionally, until all of the liquid evaporates the onions are very soft and just begin to turn golden, about an 1 hour.
2. Add the white wine, bring to a simmer and cook, stirring, until almost completely evaporated, about 6 minutes. Pour in the beef broth and 1 cup water, bring to a high simmer and cook until the soup has reduced. Remove the bay leaves and thyme. 
3. For the mac 'n' cheese: Bring a medium pot of water to a boil, add the macaroni and cook according to package instructions. Drain, reserving ½ cup of the pasta liquid.
4. Melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the milk and reserved pasta water and stir until thick, about 4 minutes. Stir in 1 cup each of the cheeses, stir until melted and smooth. Remove from the heat and stir in the cooked pasta until coated. Let cool slightly, stirring frequently.
5. Preheat the oven to broil. Place the soup crocks on a rimmed baking sheet and divide the hot soup among the crocks, filling about three-quarters of the way. Top each with a quarter of the mac 'n' cheese (some will sink into the soup). Evenly sprinkle with the remaining cheeses and the panko. Broil until the cheese is melted and golden brown in spots, 2 to 3 minutes. Serve hot.

Recipe Author: Food Network

Dijon Potato-Crusted Salmon

INGREDIENTS 

• 1 t. Dijon mustard
• 4 fillets of skinless salmon
• 1 cup of frozen hash browns (not thawed)
• 1 T. flour
• salt and pepper 

DIRECTIONS 

1. Spread the mustard over the salmon fillets
2. Combine hash browns, flour, salt and pepper in a medium bowl.
3. Sprinkle the hash brown mixture over the salmon, pressing to adhere.
4. Heat olive oil in a non stick pan.  Cook the salmon, potato side down, first until golden brown about 3 minutes per side.

Recipe author: Woman's Day

Shrimp Scampi Stuffed Shells

PASTA FILLING INGREDIENTS 

• 20 jumbo pasta shells
• ⅛ cup olive oil 
• 2 T. salted butter 
• ½ t. crushed red pepper flakes
• 3 cloves garlic, minced 
• ½ medium yellow onion, finely diced 
• 1 lbs. peeled and deveined shrimp (21/25 count), chopped
• Splash of white wine 
• ½ lemon, juiced 
• one 8-ounce packages cream cheese, at room temperature 
• 1 cup whole-milk ricotta 
• ½ cup grated Parmesan 
• 1 T. chopped fresh parsley 
• 1 small egg 
• ½ cup grated fresh mozzarella 

PASTA SAUCE

• 4 T. butter
• ¼ cup all-purpose flour 
• 2 cups milk 
• 1 cups heavy cream 
• 2 cloves garlic, minced 
• Kosher salt and freshly ground black pepper
• 1 T. minced fresh parsley

DIRECTIONS

1. Cook the pasta shells until al dente according. Drain and set aside.
2. Meanwhile, add the oil and butter to a large skillet and heat over medium heat until the butter is melted. Add the red pepper flakes, garlic and onions and cook until the onions are translucent, 2 to 3 minutes. Add the shrimp and cook, stirring, for 1 to 2 minutes. Add the wine, lemon juice and salt and pepper. Stir and simmer until the shrimp is cooked through, about 1 minute. Set aside on a plate to cool completely.
3. Add the cream cheese, ricotta, Parmesan, parsley, egg and salt and pepper to a large bowl. Using a spatula, mix together until well combined. Fold in the shrimp and set aside while you make the sauce.
4. Preheat the oven to 375°F.
5. Using the same skillet over medium heat, melt the butter and sprinkle over the flour. Cook, whisking, until the roux turns golden brown, 3 to 4 minutes. Pour in the milk and cream, whisking constantly, and cook until thickened, a few minutes. Add the garlic and parsley and set aside.
6. To assemble: Add ½ cup of sauce to the bottom of a 9-by-13-inch baking dish. Using a spoon, fill each of the jumbo shells generously with the shrimp/cream cheese mixture. Lay 20 of the stuffed shells face down in the baking dish. Top with sauce. Sprinkle over the shredded mozzarella. Bake, uncovered, until bubbly and hot, about 25 minutes.

Recipe Author: Ree Drummond

Fondue

INGREDIENTS  

• 2 T. cornstarch 
• 1 cup aged Gruyère, shredded  
• 1 cup Emmentaler or Swiss cheese, shredded 
• 1 garlic clove, halved 
• ½ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio) 
• ½ cup 2% reduced-fat evaporated milk 
• 2 t. fresh lemon juice  

DIRECTIONS  

1. Combine cornstarch and cheeses in a small bowl; toss to coat.
2. Rub cut sides of garlic on inside of a medium, heavy saucepan; discard clove. Add wine and milk to pan; bring to a simmer over medium.
3. Add one-third of cheese mixture to pan, stirring with a whisk until combined. Repeat procedure with remaining cheese mixture. Reduce heat to medium-low; cook 5 minutes or until smooth, stirring frequently.
4. Remove cheese mixture from heat; stir in lemon juice. Pour mixture into a fondue pot. Keep warm over low flame.

Recipe Author: Cooking Light

Easy No-Knead Olive Bread

 
INGREDIENTS  

• 3 cups bread flour
• ¼ t. active dry yeast
• 2 t. kosher salt
• 1⅓ cup lukewarm water (between 100-110 F degrees)
• 1 cup chopped kalamata olives drained well

DIRECTIONS  

1. Mix the dry ingredients; bread flour, active dry yeast, and kosher salt, in a large mixing bowl. 
2. Pour in 1⅓ cups lukewarm water.
3. Give it a mix using a wooden spoon. At this point, the dough needs to be quite sticky. Stir in the chopped olives and ensure that they are equally distributed throughout the batter. 
4. Cover the bowl with a clean kitchen towel and let it sit in a warmer part of your house for 18-24 hours.
5. Lightly flour a piece of parchment paper, gently remove the dough from the bowl, and place it onto the parchment. While removing, you will realize that it is quite sticky. However, if you take your time and gently pull it by folding it onto itself, you will see that it will come out easily without any dough remaining in the bowl. 
6. Form the dough into a ball tucking the sides of the dough under. Lightly dust it with a little bit of flour, cover it with a clean kitchen towel, and let it rise for 1-2 hours or until it doubles in size. 
7. Preheat the oven to 425°F. 
8. Place the shaped and scored dough (on the flour/cornmeal dusted pan) in the preheated oven on the center rack. Bake for 35-40 minutes or until the crust is golden brown. 

Recipe Image: Sallys Baking

Chocolate Chip Kiss Cookies

INGREDIENTS 

• 1 bag Hershey's Kisses (9 oz.)
• 1 cup butter (2 sticks)
• ⅓ cup granulated sugar
• ⅓ cup packed light brown sugar
• 1 t. vanilla
• 2 cups all-purpose flour
• 1 cup Hershey's semi-sweet chocolate chips
• chocolate drizzle 

DIRECTIONS 

1. Heat oven to 375°F. 
2. Remove wrappers from the kisses.
3. Beat butter granulated sugar, brown sugar and vanilla in large bowl until well blended. Add flour to butter mixture; blend until smooth. Stir in Hershey's baking chips. Mold scant tablespoon dough around each Hershey's kiss, cover completely. Shape into balls; place on ungreased cookie sheet.
4. Bake 10 - 12 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Prepare chocolate drizzle and drizzle over each cookie.

Recipe Author: Hersheyland

Tarragon Chicken

INGREDIENTS 

• 4 chicken breasts
• ½ onion, sliced
• 1 T. butter
• 1½ T. flour
• ½ cup chicken stock
• ⅓ cup dry white wine
• 1 bay leaf
• ¾ t. tarragon
• ⅛ t. pepper
• salt to taste
• ½ cup sour cream 

DIRECTIONS 

1. Rinse chicken and pat dry. Cut into pieces and season with salt.
2. Brown chicken with onion and butter in skillet.
3. Remove chicken and set aside.
4. Blend flour and slowly add chicken stock and cook in same skillet until thickened.
5. Add chicken and simmer 25 minutes or until tender.
6. Add tarragon, bay leaf and pepper and cook 5 minutes. Stir in sour cream and serve with rice. 

Recipe Image: Eat Little Chicken

Giannini Pizza Dough

INGREDIENTS 

• 1 pkg. fresh yeast + ¼ cup warm water
• 1¾ warm water
• 2 t. salt
• 1 T. oil
• 5 cups sifted flour  

DIRECTIONS  

1. Dissolve yeast with ¼ cup warm water and set aside.
2. In a large bowl, add remaining water, salt and oil.
3. Blend in 3 cups four and let rest.
4. Add yeast and 2 more cups flour. Let rest 5-10 minutes.
5. Knead dough and place in a large bowl and let double in size
6. Let stand in warm place 1-2 hours. Punch down with fists and divide into 2 equal parts.
7. Stretch and mold to greased pan (12x18). Let stand 40-45 minutes. 

For the Pizza Sauce:

• 1-35 oz. Progresso Italian tomatoes
• ½ cup fresh parsley
• ½ t. oregano
• ¼ t. basil
• ½ t. salt
• 1 t. garlic minced
• ¼ t. pepper 

Pizza Sauce Directions:

1. Add tomatoes to saucepan, mash and squeeze tomatoes to break pulp. Add remaining ingredients and slowly cook for 45 minutes.
2. Pour sauce over dough. Bake for 12 minutes at 450° F.
3. Add shredded mozzarella and bake again until cheese is melted.
4. Remove from oven and sprinkle on parmesan cheese.

Recipe Author: Giannini Family

Crispy Smashed Beet and Potato Salad

INGREDIENTS   

• 8 oz. pkg. beets, cooked
• 15 baby potatoes
• 3 T. + ¼ cup olive oil
• ⅓ cup soft herbed cheese
• 1 T. white wine vinegar
• 2 T. water
• 2 cups baby arugula
• 1-15 oz. can cannellini beans 

DIRECTIONS   

1. Preheat oven to 450°F.
2. Boil potatoes for 8-10 minutes, until firm but cooked.
3. Gently smash potatoes and beets using the bottom of a measuring cup and toss with 3 T. olive oil.
4. Put the vegetables on a small, rimmed baking sheet and roast for 20-25 minutes.
5. Meanwhile, make the dressing.  Whist together cheese, water and vinegar.  Add salt and pepper to taste.
6. In a large bowl, toss the arugula and beans with half the dressing and place on a large platter.  
7. Add the beats and potatoes on top and drizzle with remaining dressing.

Recipe Author: BHG

Beef Spinach Casserole

INGREDIENTS 

• 2 pkgs. frozen chopped spinach
• 1 lb. ground beef
• 1 lb. longhorn cheese, shredded
• 1 can cream of mushroom soup
• 1 cup milk  

DIRECTIONS 

1. Preheat oven to 350° F.
2. Thaw and drain spinach.
3. Brown ground beef with onion in a large skillet.
4. Mix together with spinach and cheese and soup.
5. Pour into casserole dish and bake for 25 minutes or until cheese is melted and bubble.
6. Serve with elbow macaroni or rice.

Veal Scaloppini

INGREDIENTS    

• ¼ cup of flour
• 2 T. grated Parmesan cheese
• 1 t. salt
• ⅛ t. pepper
• 1½ lbs. veal (sliced thin and pounded)
• ½ cup dry white wine
• ½ cup consommé
• 1 T. lemon juice
• 2 cloves of garlic
• 4 T. olive oil    

DIRECTIONS    

1. Mix the following together and sprinkle on veal: flour, Parmesan cheese, salt and pepper
2. Heat 4 T. of olive oil and 2 cloves of garlic.
3. Brown veal on both sides over low heat, for about 2 minutes.
4. Add white wine, consommé and lemon juice.
5. Cover and cook slowly for about 30 minutes.

Recipe Image: Concord

Shrimp Sambucca

INGREDIENTS    

• 1 lb. large shrimp
• ¼ lb. butter
• 2 garlic cloves, finely minced
• 2 T. oil
• ½ t. parsley
• 2 T. lemon juice
• 2 oz. Sambucca    

DIRECTIONS    

1. Shell shrimp, leaving tails on and rinse to remove vein.
2. Heat butter and oil in a large skillet and add ingredients.
3. Cook, stirring often for 3-5 minutes.

Recipe Image: Sip and Feast

My Homemade Pretzels

INGREDIENTS    

• 1½ t. active dry yeast 
• ½ t. brown sugar 
• 1 dash salt 
• 1½ cups warm water 
• 4 cups bread flour 
• 1 T. baking soda 
• ¼ cup warm water 
• melted butter for topping    

DIRECTIONS    

1. Combine first 4 ingredients; allow to rest for 5 minutes. Stir and knead for 5 minutes.
2. Place dough in a lightly greased bowl, cover with a damp towel, and allow to rise in a warm place for 1 hour. 
3. Divide dough into 8-12 equal-size pieces; roll each piece into a rope; shape each rope into a pretzel.
4. In a skillet, stir baking soda into warm water; dip pretzels into mixture and lay coated pretzel onto a lightly greased cookie sheet.
5. Preheat oven to 425° F.
6. Bake pretzels for 8 minutes, or until golden brown.
7. Brush melted butter onto hot pretzels.
8. Sprinkle with pretzel salt.

Recipe Image: Sugar Spun Run

Petits Gateaux Passiflora

INGREDIENTS      

• 12 T. butter
• 2 egg whites
• 7 T. flour (little less)
• ½ cup sugar (little more)    

DIRECTIONS      

1. Preheat oven to 400° F.
2. Beat the egg whites stiff and beat in sugar. Add flour and mix. Add melted butter to right consistency and mix well.
3. Grease cookie sheet
4. Bake for 3 to 4 minutes.
5. Remove from cookie sheet, one by one, and place over a rolling pin (to give it shape while still hot) or pinch individually while still hot.

Recipe Image: Italian Dish

Aunt Annie's Nut Cups

INGREDIENTS  

• 1-3 oz. pkg. cream cheese
• 1 cup flour
• 1 stick of butter
• ¾ cup brown sugar
• 1 egg
• 1 t. butter
• ½ cup nuts, chopped   

DIRECTIONS   

1. Mix cream cheese, flour and butter together.
2. Form ball and divide into 23 little balls.
3. Press into muffin tins and place in freezer for 1 hour.
4. Preheat oven to 350° F.
5. Filling: Mix brown sugar, egg, 1 t. butter and nuts together.
6. Fill cups almost full.
7. Bake for 20 minutes or until golden brown.
8. Sprinkle with powered sugar while still hot. 

Baby Bok Choy with Ginger Dressing

 INGREDIENTS   

• 2½ T. peanut oil
• 1½ T. fresh ginger ; minced
• 1½ T. fresh garlic, minced
• ¼ cup rice vinegar or mirin
• 1½ T. white miso
• 1 T. fresh lime juice
• 1 T. rice vinegar
• ¼ t. sriracha
• 1 T. sesame oil
• 2 pound baby Bok choy; quartered   

DIRECTIONS   

1. Heat ½ T. peanut oil in skillet over medium heat until shimmering hot.
2. Add ginger and garlic and cook, stirring until brown, about 30 seconds.
3. Whisk in rice vinegar, miso, lime juice, vinegar, and sriracha, and cook until slightly thickened, about 1 minute.
4. Stir in the sesame oil.
5. Transfer to a heat-proof bowl and keep warm.
6. Wipe out the skillet.
7. Heat the remaining peanut oil over medium heat until shimmering hot.
8. Add the Bok choy, toss gently, then cover and cook, turning occasionally, until crisp-tender and browned on some edges, 5-6 minutes.
9. Transfer to a platter, drizzle with dressing, and serve.

Recipe Image: Lenas Kitchen

Ari's Lemon Vinaigrette

INGREDIENTS   

• ⅓ cup olive oil
• ¼ cup lemon juice
• 1 t. Dijon mustard (optional)
• 2 garlic cloves, minced
• salt and pepper, to taste
• chopped parsley to taste   

DIRECTIONS   

1. Add all of the ingredients to a small bowl and whisk together.
2. Refrigerate until needed.

Recipe Image: Salty Canary

Crispy Rice Paper Dumplings

INGREDIENTS  

• ⅛ cabbage, shredded 
• ¼ carrot, shredded 
• 1 green onion, chopped 
• ½ T. toasted sesame oil 
• ½ T. soy sauce 
• 1 tsp grated garlic 
• 1 tsp grated ginger 
• pinch of salt
• pinch of pepper
• 12 rice paper  

DIRECTIONS  

1. Into a bowl, add all the filling ingredients until well combined.
2. Soak the rice papers in warm water for 5 seconds or until soft. Place 2 T. of filling in the middle. Bring the top flap down, then the right and left side. Then bring the top flap upward to seal. Do one more layer to ensure it does not break when cooking.
3. Over medium high heat, add enough oil to coat the pan. Cook on each side until golden brown (about 2 minutes each) and crispy.
   Serve with soy sauce, rice vinegar and chili oil and enjoy!

Recipe Image: Elmundo Eats

Firecracker Shrimp

INGREDIENTS  

• ⅓ cup light brown sugar
• 3 T. fresh orange juice  
• 2 T. Frank's hot sauce
• 2 T. rice vinegar 
• ¼ t. crushed red pepper flakes, plus more for garnish 
• Kosher salt 
• 1¼ pounds peeled and deveined small shrimp, tails removed 
• 3 T. cornstarch  
• ¼ cup vegetable oil 
• 1½ t. grated fresh ginger 
• 3 cloves garlic, grated 
• 1 bunch scallions, cut into ½-inch pieces 
• Sriracha and fresh cilantro leaves, for garnish   

DIRECTIONS  

1. Whisk together the brown sugar, orange juice, hot sauce, rice vinegar, red pepper flakes and ½ t. salt in a medium bowl; set aside.
2. Dry the shrimp well with paper towels and add to a large bowl. Sprinkle the cornstarch over the shrimp and toss to coat. 
3. Heat the oil in a large nonstick skillet over medium-high heat until shimmering. Fry the shrimp in the hot oil until pink, about 1 minute per side. Add the ginger and garlic. Cook, stirring, until fragrant, about 1 minute. Add the sauce mixture, rice and scallions and cook until warmed through, about 3 minutes. 
4. Top with more red pepper flakes, a drizzle of sriracha and cilantro leaves.

Recipe Image:The Girl on Bloor