Steakless Diane

steakless diane

gardein
1 bag	gardein beefless tips

other ingredients
2 tbsp	canola oil
1/2 cup	button mushrooms
1	shallot, minced
1 clove	garlic, minced
1/8 tsp	salt
3 tbsp	cognac
1 tbsp	lemon juice
1 tsp	vegan worcestershire sauce (try wizard brand)
1/4 cup	earth balance vegan butter
2 tbs	parsley, minced

Brown beefless tips in canola oil on all sides and set aside. Add a little more oil to pan and add mushrooms, onions and garlic and sauté for 2-3 minutes. Deglaze with cognac until reduced by half.

Turn off heat and add lemon juice and Worcestershire sauce and earth balance and whisk until melted. Stir in parsley, and beefless tips. Serve over noodles or rice.

Double Meat White Ragu

DOUBLE-MEAT WHITE RAGU

Sweet sausage and veal double the flavor of this vegetable-enriched ragu tossed with pasta.

by Rachael Ray | on 03/09/12

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INGREDIENTS

• A handful of dried porcini mushrooms
• 1 1/2 cups vegetable stock or water
• Salt and pepper
• 1 pound bucatini (hollow spaghetti) or pici (fat spaghetti, not hollow)
• 2 tablespoons extra virgin olive oil (EVOO)
• 1 pound ground veal, patted dry
• 1/3 pound bulk sweet Italian sausage
• 1 small carrot, finely chopped or grated
• 1 small rib celery with leafy top, finely chopped
• 1 small onion, finely chopped
• 3-4 cloves garlic, finely chopped
• 10-12 small sage leaves, thinly sliced
• 3 tablespoons tomato paste
• 1 cup dry white wine
• 3/4 cup milk
• Grated Pecorino Romano cheese, for serving

Serves 4

PREPARATION

Place the mushrooms in a small saucepan and cover with the stock or water. Bring to a boil, then lower the heat and simmer on very low heat to reconstitute (or pour 1 cup boiling water over them, cover and let stand for 10 minutes).

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the starchy cooking water.

While the pasta is working, in a heavy pot, heat the EVOO, two turns of the pan, over high heat until smoking. Stir in the veal to brown slightly, then stir in the sausage, crumbling the meat as it cooks. Add the carrot, celery, onion, garlic and sage; season generously with salt and pepper. Cover and cook the vegetables, stirring occasionally, until softened, 3-5 minutes. Stir in the tomato paste, then stir in the wine to deglaze, scraping up the browned bits from the bottom of the pan.

Remove the mushrooms from their soaking liquid and chop. Stir the mushrooms into the ragu with their strained liquid, leaving any sediment behind. Stir in the milk, lower the heat to medium-high and cook to thicken.

Stir the reserved 1 cup of starchy cooking water into the ragu. Add the pasta and toss to coat. Top with a liberal amount of cheese.

Chicken Parm Pizza

CHICKEN PARM PIZZA

A definite winner, this recipe is great for kids (and their parents)!

by Rachael Ray | on 03/12/12

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INGREDIENTS

• 1 store-bought pizza dough
• Cornmeal or flour, for dough
• 2 tablespoons extra virgin olive oil (EVOO), plus some for drizzling
• 1 pound ground chicken
• 3 cloves garlic, chopped
• 1 small onion, chopped
• Salt and pepper
• A handful flat leaf parsley, chopped
• Couple pinches crushed red pepper flakes
• Couple pinches dried oregano
• 1 can tomato sauce (8 ounces)
• 1 cup grated Parmigiano Reggiano
• 1 1/2 cups shredded provolone
• 5-6 leaves basil, torn or shredded

Serves 4

PREPARATION

Pre-heat oven to 425°F.

Coat hands and work surface with a little cornmeal or flour. Using your hand or a rolling pin, form a 14-inch round pizza. Place pizza on a baking sheet or pizza stone and poke the top with a few holes. Drizzle a little bit of EVOO down over the dough and place in oven. Bake 10 minutes.

Meanwhile, heat a deep skillet over medium-high heat with 2 tablespoons of EVOO. Add meat and break it up with a wooden spoon. To browned meat, add garlic and onions, then season with salt and pepper. Cook together 5-6 minutes, then add parsley, red pepper flakes, oregano and the tomatoes to the pan. Heat the sauce through.

Remove pizza from oven after 10 minutes and top with sauce and cheeses. Return to oven and bake until golden and bubbly, another 10-12 minutes. Top the pizza with basil, cut and serve.

Barbecue Chicken Pizza

Serves 4

Tags: appetizers brunch dinner lunch cheesepoultry vegetables bake 15 Minute Meals Yum-o! Family-Friendly

Submitted by

Rachael Ray

Yum-o! Family-Friendly

on 09/18/07

A creative flavor for pizza that you can whip up in minutes!

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Ingredients

• 1 store-bought pizza crust, such as Boboli brand (12-inch)
• 1/2 cup barbecue qsauce, any brand
• 2 cups chopped cooked chicken, such as rotisserie chicken or leftover roast chicken
• 2 1/2 cups shredded cheddar cheese
• 2 scallions, chopped
• 1/2 small red bell pepper, chopped

Preparation

Pre-heat oven to 400°F.

Put the pizza crust on a pizza tray or a large cookie sheet. Cover with barbecue sauce, as you would with pizza sauce.

Top with chicken, cheese, scallions and red bell pepper and bake until golden and bubbly on top, 12-15 minutes. Cut into 8 pieces and serve.

This is a great recipe for kids and the whole family from Yum-o! It's good AND good for you. For more information about Yum-o! go to the Yum-o! website.

Beefless Tips Pasta

beefless tips pasta

gardein
1 pkg	gardein beefless tips

other ingredients
1/2 cup	cashews, whole raw
	water for covering cashews by 1”
1 lb	paperadelle
2 tbsp	extra virgin olive oil
1.5 cups	cherry tomatoes
1 cup	onion, diced 1/4”
1	garlic clove, minced
2 cups	cremini mushrooms, quartered
1/2 cup	white wine
3 tsp	thyme fresh
2 tbsp	lemon juice
1.5 tsp	vegetable stock paste (better than bouillion)
6	artichokes, canned, 1/4 wedges
10	kalamata olives, pitted, quartered
1 cup	cashew cream or heavy cream
to taste	salt
to taste	peper

for the cashew cream... put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight. Drain the cashews and rinse under cold water. Place in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth and strain through a fine mesh sieve.

cook paperadelle as per cooking instructions found on package

heat a non stick pan over medium-high heat, add canola oil and caramelize gardein beefless tips well on all sides set aside, 2-3 minutes.

meanwhile heat a large fry pan add olive oil and sauté grape tomatoes on high heat until tomatoes start to caramelize.

add onions ,mushrooms and garlic over medium heat until onions soften, mushrooms caramelize and garlic is fragrant, deglaze pan with white wine.

add the thyme, lemon juice, vegetable stock paste, artichoke pieces, olives, cashew cream , salt and pepper. bring to a high simmer and pour sauce over pasta.

Gardein Tikki Masala

tracy's tikka masala

gardein
1 pkg	chick'n scallopini

marinade
1 cup	plain soy yogurt
2 tbsp	fresh lemon juice
2 tsp	ground cumin
1 tsp	ground red pepper
2 tsp	fresh ground pepper
1 tsp	cinnamon
1 tsp	salt
2 tsp	minced fresh ginger
6	bamboo skewers

sauce
1 tbsp	earth balance buttery spread
2	garlic cloves, minced
2 tsp	ground coriander
1 tsp	ground cumin
1 tsp	paprika
1 tsp	garam masala
1/2 tsp	salt
1	8 oz can tomato sauce
1 cup	coconut milk (can substitute lite)
1/4 cup	frozen peas
1/4 cup	chopped fresh cilantro

Chop chick'n into 1in cubes. Mix all marinade ingredients together and add the cubed gardein chick'n. Marinate for about 1 hour.

Soak bamboo skewers in warm water while preparing sauce.

For sauce, melt ‘butter’ on medium heat until melted. Add garlic and cook for 1 minute.

Stir in coriander, cumin, paprika, garam masala and salt. Stir in tomato sauce and simmer for 15 minutes.

Add peas and stir in coconut milk. Simmer on low heat (stirring often) while preparing the gardein chick'n.

Thread gardein chick'n onto skewers and discard marinade. Then broil, turning occasionally, to cook through for about 8-10 minutes.

Remove chick'n from skewers and add to sauce and simmer for 5 minutes.

Garnish with fresh cilantro and serve with basmati or jasmine rice.

Gardein Scallopini Piccata

scallopini picatta

gardein
1 pkg	chick'n scallopini

other ingredients
to taste	sea salt and freshly ground black pepper
2 cups	unbleached flour for dredging
8 tbl.	earth balance soy butter
6 tbl.	extra virgin olive oil
1/3 cup	fresh lemon juice
1/2 cup	vegan chicken stock or vegetable stock
1/2 cup	dry white wine
1/4 cup	brined capers (rinse off to remove excess salt)
1/2 teaspoon	chopped garlic
1/2 teaspoon	chopped shallots
1/3	fresh parsley chopped

season the gardein scallopini with salt and pepper. dredge scallopini in flour and shake off excess.

in a large 12 inch sauté pan over medium high heat, melt 3 tablespoons of soy butter with 3 tablespoons of extra virgin olive oil.

when soy butter and oil start to sizzle, add 3 pieces of scallopini and cook for 3 minutes.

when scallopini is browned, flip and cook the other side for 3 minutes. remove and transfer to plate.

melt 2 more tablespoons of soy butter and add another 2 tablespoons of oil, when soy butter and oil start to sizzle, add the other 3 pieces of scallopini and brown both sides as done before.

add the other 3 pieces to the plate and remove pan from the heat.

reduce heat to medium-low and add the white wine, lemon juice, stock, garlic, shallots and capers.

return to stove and bring to a boil, scraping up brown bits from the pan for extra flavor.

check seasoning - if too bitter, add a pinch of sugar.

return scallopini to the pan and simmer for 3-5 minutes.

remove scallopini from the pan to a platter.

add remaining 3 tablespoons of soy butter to the pan and whisk vigorously.

pour sauce over scallopini and garnish with fresh chopped parsley

serve with wilted spinach or braised escarole

Boursin Mushroom Chicken

Boursin Mushroom Chicken

Source: Adapted from Baked Bree

Ingredients:

2 boneless chicken breasts

1/2 tbsp olive oil

1/2 tbsp butter

1/2 cup sliced mushrooms

1/2 tsp dried minced onion

1/4 cup chicken broth

1/4 cup Boursin garlic and herb cheese

1 tsp dried parsley

Directions:

1- Season your chicken with salt and pepper.

2- In a large nonstick skillet heat your oil. Add the chicken and cook until cooked through, remove to a plate and cover with foil.

3- Add butter. Add the mushrooms and let it all cook together, about 2-3 minutes. Add the minced onion and cook an additional 2-3 minutes. Add the chicken broth to the pan, cooking until most of the broth absorbs/reduces. Add the cheese and parsley, stirring well.

4- Top the chicken with the sauce mix. Serve hot.

Tagliarelle with Truffle Butter

Ingredients

• Kosher salt
• 1/2 cup heavy cream
• 3 ounces white truffle butter
• Freshly ground black pepper
• 1 (8.82-ounce) package Cipriani tagliarelle dried pasta or other eggfettuccine
• 3 tablespoons chopped fresh chives
• 3 ounces Parmesan, shaved thin with a vegetable peeler

Directions

Add 1 tablespoon salt to a large pot of water and bring to a boil.

Meanwhile, in a large (12-inch) saute pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon salt, and 1/2 teaspoon pepper, lower the heat to very low, and swirl the butter until it melts. Keep warm over very low heat.

Add the pasta to the boiling water and cook for 3 minutes, exactly. (If you're not using Cipriani pasta, follow the directions on the package.) When the pasta is cooked, reserve 1/2 cup of the cooking water, then drain the pasta. Add the drained pasta to the saute pan and toss it with the truffle-cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water, as necessary, to keep the pasta very creamy.

Serve the pasta in shallow bowls and garnish each serving with a generous sprinkling of chives and shaved Parmesan. Sprinkle with salt and pepper and serve at once.

Slowcooker Short Ribs

Ingredients

• 1 tbsp. canola oil
• 3 pounds bone-in beef chuck short ribs
• 2 medium onions, peeled and quartered
• 2 medium carrots, cut into large chunks
• 2 medium parsnips, cut into large chunks
• 2 medium turnips, peeled and cut into large chunks
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 4 sprigs fresh parsley, stems and leaves separated
• 1 tbsp. Worcestershire sauce
• 1 tbsp. spicy brown mustard
• 1 (12-ounce) dark stout beer, such as Guinness
• Kosher salt
• Black pepper

Directions

In a large skillet over medium-high heat, add the oil. Season the short ribs with salt and pepper. When the oil is hot, brown the short ribs, in batches, until they are browned on all sides, about 3-4 minutes per side.

While the short ribs are browning, place a layer of onion and carrot pieces into the bottom of a slow cooker and season them with salt and pepper. Place the browned meat on top. Add the remaining onions and carrots along with the parsnips and turnips. Tie together the rosemary and thyme with the parsley stems and add them to the pot along with the Worcestershire and mustard. Pour over the stout and add enough water to almost cover the contents. Cover and cook on low for 6-8 hours, or until the meat is very tender.

To serve, carefully remove the meat and vegetables from the slow cooker. Strain the juices. Serve the ribs with the juice and garnish with chopped parsley leaves.

Mushroom and Marsala Penne

INGREDIENTS

• 3 tablespoons extra virgin olive oil (EVOO), divided
• 6 tablespoons butter, divided
• 1 pound crimini mushrooms, sliced
• 3 shallots, halved and thinly sliced
• 1 pound fettuccine, regular or whole wheat
• 2 tablespoons fresh thyme, finely chopped
• Salt and pepper
• 1 rounded tablespoon flour
• 1/3-1/2 cup Marsala wine
• 1 cup chicken stock
• 1/2 cup heavy cream
• 1 cup panko breadcrumbs
• 4 cloves garlic, finely chopped or grated
• 1/2 cup grated Parmigiano Reggiano cheese
• 1/4 cup flat leaf parsley, chopped

Serves 4

PREPARATION

Bring a large pot of water to a boil for the pasta.

Heat 1 tablespoon EVOO in a large skillet over medium-high heat. Add 3 tablespoons butter and melt until it foams. Add the mushrooms and brown for about 12 minutes, until golden. Add the shallots and season with thyme, salt and pepper. Stir for 3 minutes more; sprinkle in the flour, then add the Marsala and reduce for 1 minute. Add the stock and cream and simmer to thicken for a couple minutes more.

Meanwhile, in a medium size skillet, melt the remaining butter into the remaining EVOO. Add breadcrumbs and garlic and brown until nutty and fragrant. Remove from the heat, let cool for a couple of minutes, then add the cheese and parsley and season with black pepper.

When you add the shallots to the mushrooms, drop the fettuccine and cook to al dente, 8-9 minutes. Reserve a little of the starchy cooking water; drain, toss with the sauce and serve topped with breadcrumbs.

Roasted Tomato Penne a la Vodka

INGREDIENTS

• 3 pounds plum tomatoes
• 2 tablespoons EVOO, plus more for drizzling
• About 2 tablespoons fresh thyme leaves, finely chopped
• Salt and freshly ground pepper
• 4 cloves garlic, finely chopped
• 1 onion, finely chopped
• 1 cup vodka
• 1/2 cup chicken stock
• 1 cup mascarpone cheese
• A generous handful of fresh basil leaves, torn
• 1 pound penne rigate or other short-cut pasta
• 1 cup diced fresh mozzarella
• 1 cup shredded Parmigiano Reggiano cheese

Serves 4-6

PREPARATION

Pre-heat the oven to 325°F.

Halve the tomatoes lengthwise and arrange them cut-side up on wire racks set over rimmed baking sheets. Drizzle with EVOO and sprinkle with the thyme, salt and pepper. Roast until the tomatoes are slumped but still moist in the center, about 1 hour 15 minutes. Let cool.

Heat 2 tablespoons EVOO in a pot over medium heat. Add the garlic and onions, and season with salt and pepper. Cook until very soft but not caramelized, 12-15 minutes. Add the vodka and cook until reduced by half. Add the chicken stock and roasted tomatoes and heat through. Stir in the mascarpone, then puree into a fairly smooth, creamy sauce using an immersion blender, food processor or blender. Return the sauce to the pot, add the basil and stir until wilted.

Bring a large pot of water to a boil for the pasta, and season with salt. Add the pasta and cook until al dente. Drain.

Toss the pasta with the sauce and transfer to a glass or ceramic baking dish. Top with the mozzarella and parmesan. If you are making the pasta ahead of time, cool it and then cover with parchment and foil. Store in the refrigerator.

When you are ready to serve, pre-heat the oven to 375°F.

Bake the casserole, covered, until heated through, about 45 minutes. Uncover and bake until brown and bubbly on top, 15 to 20 more minutes.

Cook's Note: Serve with a salad of escarole or romaine dressed with lemon juice, EVOO, salt and pepper.

Strawberry Frappuccino

STRAWBERRY FRAPPUCCINO

Strawberry Cloud 

PER SERVING (entire recipe): 119 calories, 1g fat, 102mg sodium, 21g carbs, 2g fiber, 14g sugars, 4g protein -- POINTS® value 2* 

Ingredients: 

2/3 cup frozen strawberries (plain -- NOT in syrup!) 

5 oz. light vanilla soymilk

2 tsp. Fat Free French Vanilla Coffee-mate powder (dissolved in a n oz. of warm water) 

1 oz. Torani Sugar Free Strawberry Syrup

3 no-calorie sweetener packets (like Splenda)

3 large ice cubes 

2 tbsp. Fat Free Reddi-wip 

Directions: 

Place all of the ingredients in a blender, except for the Reddi-wip. Blend on high speed for 30 - 45 seconds. Pour, and top with the Reddi-wip. 

Strawberrylicious! 

Denise

Meatfree Fajitos

INGREDIENTS (can also use Gardein)

• 1/4 cup corn oil or extra virgin olive oil (EVOO), divided
• 4 portobello mushroom caps, gills scraped and caps sliced
• 1 large red bell pepper, seeded and sliced lengthwise
• 1 large onion, sliced
• 1 jalapeño pepper, sliced
• 3-4 cloves garlic, sliced
• 2 tablespoons fresh thyme leaves
• Salt and pepper
• About 1/3 cup dry sherry
• 4 8-inch flour tortillas
• 1/2 pound Manchego cheese, shredded
• 1 plum tomato, diced
• A small handful of cilantro, chopped

Serves 4

PREPARATION

In a large cast iron or other heavy skillet, heat 3 tablespoons oil over medium-high heat until smoking. Add the mushrooms and brown for 10 minutes. Add the remaining tablespoon oil, the bell pepper and onion; cook, stirring, until crisp-tender, 2-3 minutes. Add the jalapeño, garlic and thyme; season with salt and pepper. Cook, tossing, for 2-3 minutes.

Pour in the sherry to deglaze the pan; lower the heat to a simmer. Meanwhile, char the tortillas on each side over an open flame or in a dry skillet.

Fill the hot tortillas with the Manchego cheese, mushroom filling, tomato and cilantro. Tuck in the sides, wrap and roll tightly into a burrito.

Hash Brown Eggs

Fry 1 cup each chopped onion and grated potato in a cast-iron skillet with butter until crisp. Add 1/2 cup grated cheddar and crack in 2 eggs. Bake at 425 degrees F until set; top with salsa.

Photograph by Yunhee Kim

Beefless Tips in Wine

Gardein Beefless Tips in a White Wine Sauce with Garlic and Rosemary

           Adapted from Gourmet Magazine

Ingredients:

    1 9-oz package Gardein Beefless Tips

    1 tablespoon flour

    olive oil

    4 garlic cloves, sliced thin

    1 tablespoon chopped rosemary (fresh if possible, if using dried reduce to 1/2 Tablespoon)

    2/3 cup white wine 

    salt and pepper

Toss beefless tips with flour, 3/4 tsp salt, and 1/2 tsp pepper.

Heat 1 Tbsp oil in a large skillet over medium-high heat. Sauté until tips are browned and warmed through. Remove from heat and transfer to a plate.

Sauté garlic and rosemary in 1 Tbsp oil over medium-high heat until golden, 1 to 2 minutes. Add wine and 1/2 tsp each of salt and pepper and boil, scraping up brown bits, until reduced by half. Return beefless tips to skillet and warm through.

Beefless Stroganoff

Beefless Stroganoff

Ingredients:

a package of Gardein "Beefless Tips" 9 oz. ("Joy" calls for 1 1/2 lb. of beef!)

2-3 Tbsp. Earth Balance butter

1 large diced onion ("Joy" only calls for 3/4 Tbsp. of onion!)

3/4 lb. of sliced mushrooms, or as much as you want

salt, pepper, fresh nutmeg

1/2 tsp. dried basil

1/4 c. dry white wine

1 c. tofutti sour cream

In the butter, saute the onion and mushrooms until onion is transluscent, about 5 minutes, stirring periodically. Add "beef" and wine and saute another 5 minutes or so over medium-high heat, stirring so it won't stick. Season with salt, pepper a generous grind of nutmeg and basil. Add sour cream, warm through and serve over noodles or potatoes, whatever you like.

Serves 2 

Veggie Spinach Dip

VEGGIE SPINACH DIP

Instead of cream cheese, try tofu cream cheese in this delicious veggie dip! Vegan and vegetarian-friendly, you can also use it for topping a whole wheat bagel.

by Rachael Ray | on 05/18/12

INGREDIENTS

• 1 box frozen chopped spinach, defrosted and wrung dry
• 1 tofu cream cheese
• 2 cloves garlic, grated
• 1/4 cup onion, grated
• 1 can water chestnuts, coarsely chopped
• 4 scallions, whites and greens, chopped
• 1/2 red bell pepper, coarsely chopped
• 1 carrot, peeled and coarsely chopped

Makes about 2 cups

PREPARATION

Place all the ingredients in a food processor and pulse until it creates a rough puree. Serve with chopped vegetables, or use as a topper on a whole wheat bagel.

This is one of many "Yum-o!" recipes – it's good andgood for you. To find out more about Yum-o!, Rachael's nonprofit organization, visit
www.yum-o.org.

Potato Fontina Pizza

INGREDIENTS

• Pizza crust, store-bought or Pizza Crust recipe
• 1 whole bulb garlic, roasted and cloves removed from skins
• 1 small white or Yukon Gold potato, sliced on a mandolin
• Salt and pepper
• A few sage leaves per pie
• Fontina Val D’Aosta cheese, shredded
• Extra virgin olive oil (EVOO), for drizzling

Makes 1 12-inch pizza

PREPARATION

Spread the roasted garlic on the pizza crust and top with the potatoes, salt, pepper, sage and Fontina. Bake in the oven, according to the pizza dough directions. Top with a drizzle of EVOO.

Avocado Ranch Dip

AVOCADO RANCH DIPPER

This dip is delicious with chips, veggies or crackers – anything you feel like dipping! Try Tomato Balsamic Dipper and Herby Honey Mustard Dipper, too!

INGREDIENTS

• 1 Hass avocado
• 1 cup plain Greek-style yogurt
• Juice of 1 lemon
• 1 clove garlic, grated or finely chopped
• A small handful of fresh chives, finely chopped
• A small handful of fresh dill, finely chopped
• A small handful of flat leaf parsley, finely chopped

Serves 4

PREPARATION

Place the avocado in a food processor. Add the Greek-style yogurt, lemon juice, garlic, chives, dill and parsley. Season with salt and pepper. Process until combined into a smooth dip consistency.

This is one of many "Yum-o!" recipes – it's good andgood for you. To find out more about Yum-o!, Rachael's nonprofit organization, visit
www.yum-o.org.
  

BLD Carbonara Pizza

INGREDIENTS

• 1 tablespoon extra virgin olive oil (EVOO), for drizzling
• 1/4 pound pancetta, chopped
• 1 pound pizza dough brought to room temperature for round pie or pop canister for a rectangular pie
• Cornmeal, for sprinkling on pizza pan
• 2 large egg yolks, beaten
• 1 cup ricotta cheese
• 1/4 cup grated Romano cheese (a generous handful)
• 1 large clove garlic, grated with Microplane or small side of box grater
• Black pepper
• 1 1/2-2 cups shredded provolone cheese
• A handful of flat leaf parsley, chopped

Serves 4

PREPARATION

Pre-heat the oven to 450°F. Place rack in oven as low as it goes.

While oven is getting hot, add EVOO to a small skillet and heat over medium-high heat. Cook pancetta until crisp, 4-5 minutes. Transfer crispy pancetta to a paper towel-lined plate. Reserve the drippings.

Roll out pizza dough into a large, thin round or rectangular shape. Spread some cornmeal on pizza pan or baking sheet, then transfer crust onto it. Brush the dough with pancetta oil and prick the surface with the tines of a fork in several spots to prevent dough bubbles. Bake for 7 minutes.

While dough bakes, in a bowl, mix the egg yolks with ricotta, Romano cheese, grated garlic and black pepper. Remove the pizza from the oven. Cover the pizza dough with ricotta cheese mixture, then top with provolone cheese.

Bake 10-12 minutes more or until evenly golden on top and crust is crisp. Scatter parsley over cooked pizza, cut into wedges and serve.

Chicken Georgia

Ingredients

• 4 skinless boneless chicken breast halves
• 1 cup sliced fresh mushrooms
• 2 tablespoons minced shallots
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 ounces grated mozzarella cheese

Directions

Melt butter over medium heat. Add mushrooms and shallots and sprinkle with salt and pepper. Cook 10 minutes. Add chicken and cook 10 minutes on each side, or until tender. Transfer chicken to platter and sprinkle with grated cheese. Top with mushroommixture. Cook and let stand 5 minutes or until cheese melts.

Serves 4

Takes 35 mins

Ina Garten Meatloaf

INA GARTEN MEATLOAF

Ingredients

• 1 tablespoon good olive oil
• 3 cups chopped yellow onions (3 onions)
• 1 teaspoon chopped fresh thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons Worcestershire sauce
• 1/3 cup canned chicken stock or broth
• 1 tablespoon tomato paste
• 2 1/2 pounds ground chuck (81 percent lean)
• 1/2 cup plain dry bread crumbs (recommended: Progresso)
• 2 extra-large eggs, beaten
• 1/2 cup ketchup (recommended: Heinz)

Directions

Preheat the oven to 325 degrees F.

Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.

In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.

Orange Coffee Cake

Ingredients

• 2 tablespoons butter, melted, plus more for pan
• 1 (16.3-ounce) can refrigerated biscuits (recommended: Pillsbury Grands Flaky Layers)
• 1/4 cup minced walnuts
• 1/3 cup granulated sugar
• 2 teaspoons orange zest

Glaze:

• 1/2 cup confectioners' sugar
• 2 ounces cream cheese, softened
• 2 tablespoons orange juice, or more as necessary

Directions

Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan.

Separate the biscuit dough into 8 biscuits. Place 1 biscuit in the center of the pan. Cut the remaining biscuits in half, forming 14 half-circles. Arrange the pieces around the center biscuit with cut sides facing in the same direction. Brush melted butter over the tops of the biscuits.

In a small bowl, combine the walnuts, granulated sugar, and orange zest. Mix well and sprinkle over biscuits. Bake for 20 minutes or until golden brown.

Meanwhile, in a small bowl combine confectioners' sugar, cream cheese, and orange juice. Blend until smooth adding more orange juice, if needed, to thin. Drizzle glaze over the warm coffee cake and serve.

Tilapia Ceviche

gredients

• 2 pounds tilapia fillets, finely diced* see Cook's Note
• 1 cup lime juice (about 8 large limes)
• 1/2 cup seeded chopped tomato
• 1/2 cucumber, peeled, seeded and finely diced
• 1/2 cup finely chopped onion
• 1/4 cup chopped fresh cilantro leaves
• Salt and freshly ground black pepper
• 1/2 cup clam-tomato juice (recommended: Clamato), optional
• 1 tablespoon bottled hot sauce (recommended: Huichol), optional
• 1 serrano chile, optional
• Grilled Tostadas, recipe follows, or 6 purchased tostadas
• Mayonnaise, for spreading
• 1 avocado, halved, pitted, peeled, and thinly sliced
• 1 lime, cut into wedges

Directions

Put the tilapia in a medium bowl. Pour the lime juice over the fish and mix gently to combine. Cover with plastic wrap and chill in the refrigerator until the fish is white throughout, about 15 to 20 minutes.

Remove from the refrigerator and drain off the lime juice, gently squeezing the fish with your hands. Discard the lime juice. Add the tomato, cucumber, onion, and cilantro. Season with salt and pepper, to taste. Add the clam-tomato juice and the hot sauce and chile, if using.

Spread the tostadas generously with mayonnaise and top with the ceviche. Arrange the avocado slices on top of the ceviche and serve immediately with the lime wedges alongside.

Notes

The fish is easiest to dice when it is partially frozen; this also makes for a much cleaner presentation. Use a very sharp knife.

Grilled Tostadas:

• 6 corn tortillas

Heat a grill or grill pan over medium heat.

Put the tortillas on the grill or grill pan, and let them dry out until they are crunchy. Purchased tostadas can be substituted.

Barbacoa Beef

Barbacoa Beef 

Ingredients 

3 lbs beef eye of round or bottom round roast, most of the fat trimmed*

5 cloves garlic

1/2 medium onion, cut into chunks

1/2 lime, juice

2-4 chipotles in adobo sauce**

1 tbsp ground cumin

1 tbsp ground oregano

1/2 tsp ground cloves

salt and pepper

3 bay leaves

1 Tbsp oil

1 cup water

*Skinny Taste called for removing all of the fat, but what's the fun in that? ;) I left a little of the fat and I think it helped to maintain the moisture in the beef and make it tastier. 

**Use less for less heat/spice and more for more heat/spice. I used 3 and probably could have handled the heat of 4. 

Directions 

Preheat oven to 275 degrees.

Add, garlic, onion,  lime juice, chipotles, cumin, oregano, and cloves to the bowl of a food processor or blender. Process until liquified.

Heat oil in a dutch oven over high-heat. Cut beef into 4 large chunks and season with salt and pepper. Add the chunks to the dutch oven and brown each side. Add the liquified seasonings, bay leaves, and water. Put a lid on the dutch oven and cook in the oven for 4-5 hours, or until the meat easily shreds.

Discard the bay leaf and shred the beef in the dutch oven. Taste and add additional seasoning if necessary. Place the dutch oven over medium heat and cook at a low simmer for 10 minutes. 

Serve with cilantro-lime rice, black beans, pico de gallo, cheese, sour cream, tortilla chips and lime wedges.

Slightly adapted from Skinny Taste

Quinoa Mexican Soup

Quinoa Mexican Soup

Ingredients

4 cups low-sodium vegetable broth

2 (14.5 oz) cans low-sodium fire roasted diced tomatoes

2 tsp olive oil

1 medium red onion, chopped

4 cloves garlic, minced

1 poblano pepper, cut in half, seeds removed

1 red bell pepper, cut in half, seeds removed

1 jalapeno, cut in half and seeds removed

1 cup dry quinoa 

1 Tbsp paprika

1/2 tsp chipotle chili powder

1/2 tsp ground coriander

1/2 tsp ground cumin

2 bay leaves

pinch ground cinnamon

1 avocado, cut into 1/2 inch cubes

1 lime, cut into wedges (I forgot the lime!)

Directions

Turn your oven to broil, the high temperature if you have the option. Lay the poblano, red pepper and jalapeno skin side up on a baking sheet. Broil for 4-5 minutes, keeping an eye on them to make sure they don't burn, but just the skin chars. When the outsides are charred carefully remove from oven and place in a ziploc bag and let steam. Peel and dice the peppers.

In a stock pot or dutch oven, heat olive oil over medium heat. Add the onion and let cook for 4-5 minutes or until they just start to stick to the bottom of the pot. Deglaze the pan with 2 tablespoons of vegetable broth. Cook again for another 3-4 minutes and deglaze again with more vegetable broth. Repeat this process 3 or 4 more times until the onions have caramelized and are dark golden brown with a slightly sweet taste.

While the onions are caramelizing, cook the quinoa according to the package.

When the onions are caramelized, add the rest of the broth, fire roasted tomatoes, poblano pepper, jalapeno, bell pepper, and seasonings. Bring to a boil then reduce heat to low and simmer for 25 minutes. Remove the bay leaves, add the quinoa and stir.

Serve with fresh cut avocado and lime wedges (if you don't forget them like me).

Source: As seen on Prevention, RD originally from Virtually Vegan Mama

Pepperjack and Cilantro Stuffed Swordfish

Pepper Jack and Cilantro Stuffed Swordfish

(Adapted from We Are Not Martha)

Ingredients

4 garlic cloves, peeled

1/4 cup tightly packed fresh flat-leaf parsley leaves

1/2 cup tightly packed fresh cilantro leaves

1/4 cup freshly squeezed lemon juice

1 tsp ground cumin

1/2 tsp cayenne pepper

1/2 tsp salt

1/4 C extra virgin olive oil

1/4 tsp black pepper

4 oz. Pepper Jack cheese, grated

3 swordfish steaks, each about 1-inch thick

Salt and freshly ground black pepper to taste

Oil for preparing the grill grates

Lemon halves, optional

Directions

To the bowl of a food processor, add the garlic cloves and pulse for 10 seconds. Add the parsley, cilantro, lemon juice, cumin, cayenne pepper, and salt and pulse again until herbs are finely chopped. With the motor running, stream the olive oil and process until emulsified. Remove a 1/4 cup of mixture and set aside for later use. To the bowl add the grated Pepper Jack cheese and process for 15 seconds (it will look kind of crumbly, and that's ok).

Prepare a grill by lightly brushing the grates with oil and turning the flame to medium.

Prepare the swordfish steaks but slicing a horizontal pocket into the side of the fish. Sprinkle the outside with salt and pepper, then stuff each pocket with the Pepper Jack-Cilantro mixture. You can secure the pocket with a toothpick if you feel it is necessary.

Grill the swordfish for 4-5 minutes then, using a metal spatula, carefully flip to the other side. Brush each swordfish steak with the reserved cilantro mixture and grill for 4-5 minutes, or until the fish begins to easily flake. If you opt to use lemon halves, you can grill those for the final 4-5 minutes.

Serve immediately with any additional cilantro sauce. Goes well with Spanish rice.

Cinnamon Crumb Cake

innamon Crumb Cake 

(Adapted from Fake Ginger) 

Ingredients 

Crumb Topping 

2 cups all-purpose flour 

1 cup firmly packed brown sugar 

1/2 cup granulated sugar 

1/2 teaspoon salt 

1 1/2 tablespoons cinnamon 

3/4 cup butter, cubed 

Cake 

2 1/2 cups all-purpose flour 

3/4 teaspoon baking powder 

1 teaspoon baking soda 

1/2 teaspoon salt 

12 tablespoons (1 1/2 sticks) butter 

1 1/2 cups granulated sugar 

2 large eggs 

1 1/4 cups plain yogurt * 

1 teaspoon vanilla extract 

*I've been on a huge greek yogurt kick, so that's what I used. 

Directions 

Preheat oven to 350 degrees and prepare a glass/ceramic 9x13 dish with butter. 

Mix together all of the dry crumb topping ingredients (flour through cinnamon). Drop cubes of butter into the mix. Start by using a pastry cutter, or two knives, to cut in the butter. When the butter is evenly distributed, use hands to squeeze it together then break it into crumbs. Do this until it seems well combined and you are making crumbs that are mostly about the size of peanuts. Set aside. ** 

In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside. 

In the bowl of a standing mixer fitted with a paddle, cream the butter. Add the sugar and beat until light and fluffy. Then add the eggs, one at a time, scraping down the sides bowl before each addition and beating until fully incorporated. Add the yogurt and vanilla and beat until combined. Finally, add the dry ingredients in 3 additions, beating just until combined without lumps. 

Pour the batter into the prepared baking dish. Smooth out the batter with a spatula. Scoop up the crumb topping with your fist and drop clumps of it onto the the batter until all of the crumb topping is used. It will seem like a LOT of crumb topping. 

Bake for 45-65 minutes, until a toothpick inserted into the center comes out clean and the middle of the cake seems solid.*** 

Cool on a wire rack for 30 minutes before serving. If you like, mix together some milk and confectioners sugar and make a glaze. 

**The original recipe called for melting the butter and stirring together, then drying out the mixture. I was already mixing my crumb topping when I realized this, but the way I did it worked out really well. I also decreased the amount of flour and butter. 

***I know this seems like a wide spread for baking time, but the recipe called for 45-55 minutes and mine took an hour and 5 minutes. My oven can be weird. Check yours at 45 and just keep in mind that it can take up to an hour. If the edges seem to be getting overdone reduce the oven temperature to 325. 

Enchiladas

Enchiladas

(Source: My mom!)

Filling:

1-2 tbsp vegetable oil

1 pound lean ground meat (beef, turkey or chicken will all work)

1 medium red onion chopped

1 bell pepper finely chopped(I used red but any color will work), reserve half for sauce

1 clove of garlic, pressed

1/2 cup sour cream

1 cup shredded cheese (I used colby jack)

Sauce:

1 tbsp vegetable oil

half of the reserved bell pepper

1 can (15 ounces) tomato sauce

2/3 cup water

1 tbsp chili powder

1 tbsp dry parsley

1/2 tsp garlic powder

1/4 tsp cumin

salt and pepper to taste

For assembly:

8-10 8 inch tortillas (Today I used flour but my mom used corn)

1/2-1 cup shredded cheese

Preheat over to 350 degrees.

In a large skillet heat the vegetable oil and then cook the onion and bell pepper for about 4 minutes. Add the garlic and cook for an additional 30 seconds. Next, add the meat to the pan and brown. If the meat is too greasy then drain and return to the pan. Finally, stir in the sour cream and cheese.

In a small sauce pan heat the vegetable oil and cook the bell pepper until tender. Then add the rest of the sauce ingredients from tomato sauce to salt and pepper. Bring to a simmer and cook for 5 minutes. Then pour into a pie plate.

Dip each tortilla into the sauce and coat on both sides. Spoon 1/4 cup of the meat mixture onto each tortilla and then roll the tortilla around the filling. Place in an ungreased baking dish. Repeat until you've used all of the filling.

Pour the remaining sauce over the enchiladas and then top with the cheese. Bake uncovered for 20 minutes or until the cheese and sauce is bubbly.

Serve with spanish rice (at the bottom of the post), black beans(at the bottom of the post), or spicy broccoli.

Pork Carintas

My twist on Carnitas - very similar to Elly's

1 1/2 pound pork roast

6 cloves peeled garlic

Dry rub - cumin, chili powder, salt, pepper, red pepper flakes, dried cilantro, dried onion flakes, paprika

1/2 cup chicken broth

1/2 cup fresh salsa (I prefer it with lots of cilantro!)

To

start I poked some deep holes in the roast and shoved the garlic cloves

in the holes. Then I rubbed generously with the dry rub. Then I set it

in the crock pot and poured the chicken broth around the edges and the

salsa on top. I let this refrigerate over night and turned the crock

pot on low before work. 8 1/2 hours I shredded the pork with a fork and

turned it on high with the lid off to let some of the liquid thicken

up. That's about it! The pork literally fell apart. I can't wait to

have this again!