Barilla No-boil lasagna

Servings: 12
Source: www.tasteofhome.com
Serving Ideas:  Salad, Garlic Bread, Antipasto Platter

• 9 ounces lasagna noodle, boil or no boil
• 2 eggs
• 15 ounces ricotta cheese
• 4 cups mozzarella cheese, shredded
• 1/2 cup parmesan cheese
• 1 pound ground beef, browned and drained
• 27 ounces spaghetti sauce
• I'm going to put roasted garlic into the cheese mixture

1. Preheat oven to 375.
2. In bowl, combine beaten eggs, ricotta cheese and TWO cups of the mozzarella cheese and parmesan.  Set aside.
3. In a 13X9X3 pan, spread 1 cup of sauce on bottom of pan.
4. Layer in the order, 4 uncooked lasagna noodles (they will overlap), then 1/3 part of the ricotta cheese mixture, half the browned meat, 1 cup mozzarella cheese, and 1 cup of spaghetti sauce.
5. Next layer, 4 uncooked lasagna noodles, 1/3 part of the ricotta cheese mixture, and 1 1/2 c. sauce.
6. Next layer, 4 uncooked lasagna noodles, remaining ricotta mixture and remained meat, 1 cup of sauce.
7. For top layer, 4 uncooked lasagna noodles, remaining sauce, and remaining 1 cup mozzarella.
8. Bake covered with foil for 50-60 minutes.

Cooks Note:  I mix the mozzarella & ricotta cheese mixtures together, one less layer.
TIP:  great to freeze for future use.  If freezing, line the pan and once frozen remove from pan and place in freezer bag.  Need less, make this into (2) 8x8 pans.

Basic Pancakes

Source:  www.foodnetwork.com


Whisk 1 1/2 cups flour, 3 tablespoons sugar, 1 tablespoon baking powder and 1/2 teaspoon salt. Whisk 1 1/4 cups milk, 1/2 stick melted butter,2 eggs and a little vanilla, then whisk into the flour mixture until just combined. Ladle 1/4 cupfuls onto a hot buttered skillet and cook until bubbly. Flip and cook until golden on the bottom.

Pork Roast Cubano Sandwiches

Servings: 8
Serving Ideas: sweet potato fries, dipping sauce - honey
Internet Address: http://betterrecipes.com


3 lb pork roast, trimmed of fat
1 jar salsa (16 oz)
1 can crushed pineapple with juice (8 oz)
8 crusty rolls (8 to 12)
1/2 lb thinly sliced Swiss cheese
1/2 lb thinly sliced ham
Prepared yellow mustard
Thinly sliced dill pickles

Place roast, salsa and pineapple with juice into crock-pot. Cook on low for 10-12 hours. Once cooked, shred with two forks. Keep warm on low heat. Split open crusty rolls and fill each with a slice or two of Swiss cheese, a slice or two of ham and a generous serving of pork. Drizzle with mustard and top with a few pickle slices

Pizza Burgers woth Garlic & Cheese Orzo

Servings: 4
Internet Address: http://www.rachaelrayshow.com
Serve with:  Fries, Sweet Potato Fries, Salad, Grilled Vegis, Garlic & Cheese Orzo


4 tablespoons extra-virgin olive oil (EVOO)
1 small onion
3 large cloves garlic
1 tablespoon tomato paste
1/2 teaspoon fresh or dried oregano
Salt and freshly ground black pepper
1 can crushed tomatoes (15 ounce)
1/2 pound ground beef
1/2 pound bulk sweet Italian sausage
1/8 pound sliced pepperoni
1/2 green pepper
One ball of smoked mozzarella (if desired)
1 large , round focaccia, any flavor you like, plain, salt or rosemary would all be good choices

1. For the pizza sauce to top the burgers, place a medium-sized saucepot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. 
2. Once hot, add half of the onion, the garlic, tomato paste and oregano, and season with a little salt and pepper. Cook, stirring frequently, for 2-3 minutes or until the onions start to get tender. 
3. Add the crushed tomatoes and bring up to a simmer. Lower the heat to medium and cook for about 10 minutes, stirring every now and then until the sauce is nice and thick. 
4. For the burgers, combine the ground beef, bulk sausage pepperoni, green pepper and the remaining half of the onion in a mixing bowl. Add a little salt and pepper and mix with your hands until the sausage and vegetables are well-distributed. 
5. Divide the mixture into 4 equal portions and form 4 patties about 1-inch thick. 
6. Preheat a large non-stick skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. 
7. Add the pizza burgers to the skillet and cook on each side for 10-15 minutes or until cooked through. 
8. Once the burgers are cooked, top some of them with the smoked mozzarella (for those who can eat dairy), and just melt it under the broiler. 
9. While the burgers are cooking, cut the focaccia into 4 equal pieces, like 4 slices of pizza. Slice each triangle of focaccia in half, through the middle lengthwise to create a top and bottom for your burgers. 
10. Transfer the cooked burgers to the bottom triangles, top with some of the pizza sauce and then cover with the tops. Serve your pizza burgers with a simple green salad to balance out the meal.
    
    
    NOTE:  Money & Time Saver:  Save some of your favorite pizza sauce and use instead of making the sauce yourself...

Garlic Orzo
Servings: 4
Internet Address: http://www.rachaelrayshow.com

Salt
1/2 pound orzo
4 tablespoons butter
3 cloves garlic, finely chopped or grated (3 to 4)
1/4 cup grated Parmigiano Reggiano cheese
1/4 cup chopped flat-leaf parsley (about a handful)
Ground black pepper

1.    Fill a large pot with water and place over high heat to boil the pasta. When the water reaches a bubble, season it with salt and drop the pasta. Cook to al dente according to package directions then drain and reserve. 

2.    When the pasta is ready, place a large skillet over medium heat with the butter. Add the garlic to the pan and cook until aromatic and tender, about 1 minute. Add the cooked pasta, Parmigiano Reggiano and parsley to the pan, season with pepper and toss to thoroughly combine.

Pan-Seared Chili Salmon with baby carrots & brown rice

Servings: 4
Start to finish: 30 minutes
Internet Address: http://www.tasteofhome.com


3 cups fresh baby carrots
1 cup instant brown rice
1 cup reduced-sodium chicken broth
1/4 teaspoon pepper, divided
3 teaspoons chili powder
1/2 teaspoon salt
4 salmon fillets (4 ounces each)
2 teaspoons olive oil
1 tablespoon minced fresh parsley
1 teaspoon butter


1.    Place carrots in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 12 minutes or until crisp-tender.

2.    Meanwhile, in a small saucepan, bring the rice, broth and 1/8 teaspoon pepper to a boil. Reduce heat; cover and simmer for 5 minutes.

3.    Combine chili powder and salt; rub over salmon. In a large nonstick skillet coated with cooking spray, cook salmon in oil over medium-high heat for 4-6 minutes on each side or until fish flakes easily with a fork.

4.    Remove rice from the heat; let stand for 5 minutes. Fluff with a fork. In a small bowl, combine the carrots, parsley, butter and remaining pepper. Serve with salmon and rice. Yield: 4 servings.

Stir-Fried Pork with Sugar Snap Peas and Scallions

Servings: 4
Preparation Time: 20 minutes, Start to finish: 30 minutes
Serve with: Soba Noodles
Notes: Feel free to replace the sugar snap peas with a vegetable of your choice. Green beans, snow peas, bell peppers, broccoli florets and cabbage would also work nicely here
Internet Address: http://www.kitchendaily.com

1/4 cup orange juice
3 tablespoons soy sauce
1 1/2 tablespoons sugar
1 1/4 pounds pork tenderloin, cut into 1/4-inch pieces
2 tablespoons cornstarch
1/2 teaspoon salt
3 tablespoons vegetable oil
3 cloves garlic, pressed through a garlic press
2 teaspoons minced ginger
1 pound sugar snap peas, trimmed and strings removed
4 scallions, including green tops, cut into one-inch pieces

1.    In a small bowl, combine the orange juice, soy sauce and sugar and set aside.

2.    Toss the pork with the cornstarch and salt. In a wok or large sauté pan, heat 2 tablespoons of the oil until hot but not smoking. Add the pork and cook, undisturbed, for about 2 minutes. Stir and continue cooking until the meat is almost cooked through, about one minute longer. Remove.

3.    Add the remaining 1 tablespoon oil to the pan. Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add the snap peas and scallions and cook, stirring, until the snap peas are just cooked, about 3 minutes.

4.    Stir in the pork with any juices that may have accumulated. Add the orange juice mixture and continue cooking just until the pork is done and the sauce has thickened slightly, 1-2 minutes longer.


Cold Soba Noodles

Start to finish: 10 minutes
Internet Address: http://www.kitchendaily.com


8 ounces soba noodles
2 scallions, sliced
2 teaspoons sesame oil
2 teaspoons reduced-sodium soy sauce
2 teaspoons toasted sesame seeds sesame


Cook noodles according to package directions. Drain the noodles in a colander and rinse under cold running water until cool. Transfer to a medium bowl and toss with scallions, oil, soy sauce and sesame seeds.
NOTE:  I'll be transferring mine into the pan while still cooking the stir fry, so our noodles will be hot.

Spicy Skillet Chicken

Yield: 4
Start to finish: 25 minutes
Serve with:  Chips & Salsa, black beans

1 1/2 teaspoons chili powder
1/2 teaspoon salt
4 boneless chicken breasts
1 Tablespoon oil
15 ounces black beans, canned, DRAINED AND RINSED
11 ounces Mexicorn® whole kernel corn with red and green peppers, undrained
1/3 cup salsa
2 cups RICE, cooked

1.    In small bowl, mix chili powder, salt and pepper; sprinkle evenly over both sides of chicken breasts.

2.    In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).

3.    Stir in beans, corn and salsa. Heat to boiling. Reduce heat. Cover and simmer 3 to 5 minutes or until vegetables are hot. Serve with rice.

Chicken Parm Pasta Toss

Serving Suggestions: Salad, Garlic Knots

Salt
1 pound whole wheat penne
3 tablespoons EVOO - Extra Virgin Olive Oil
1 pound boneless, skinless chicken breast or thighs, chopped into bite-size pieces
2 teaspoons poultry seasoning
Black pepper
2 garlic cloves, finely chopped or grated (2 to 3)
1 large red onion, chopped
2 pints grape tomatoes
2 cups basil, chopped
3 cups arugula or baby arugula, roughly chopped
1 cup shredded Parmigiano Reggiano cheese

1.    Fill a large pasta pot with water and place it over high heat. Once the water comes up to a boil, salt it and drop in the pasta. Cook the pasta to al dente according to package directions. Before draining the pasta, reserve a mugful of starchy cooking water, then drain and reserve. While the water is coming up to a boil, place a large skillet over high heat with 3 turns of the pan of EVOO, about 3 tablespoons. Season the chicken pieces with the poultry seasoning, salt and pepper then add it to the preheated skillet. Cook the chicken until golden brown and cooked through, 4 minutes per side. Once the chicken is brown, add the onions to the pan, and cook until softened, about 5 minutes. Add garlic, cook a couple of minutes more then add the tomatoes and cover the pan with a lid. Cook, stirring occasionally, until the tomatoes burst open and begin to release their juices, about 6-7 minutes (if they haven't started to burst open by that time, mash them lightly with a potato masher or wooden spoon). Season the mixture with salt and pepper.

2.    Add the drained pasta and reserved starchy cooking water to the skillet with the chicken and tomatoes, and toss over the heat until combined, about 1 minute. Remove the pan from the heat and stir in the basil, arugula, and cheese. Serve.

Rachel Ray's Beefcakes

Servings: 4
Serving Ideas: crinkle cut fries, salad, grilled corn

4 tablespoons EVOO - Extra Virgin Olive Oil, divided
1 large white onion, thinly sliced
8 thick slices good quality white bread (each about an inch thick)
1 1/2 pounds ground sirloin
1/4 cup flat-leaf parsley, chopped
3 tablespoons Worcestershire sauce
Salt and ground black pepper
2 tablespoons butter, softened
8 slices sharp white cheddar cheese

1.    Place a medium skillet over medium heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onions to the pan and cook slowly, stirring occasionally, until they're deep golden brown, about 30 minutes. If the onions begin to stick to the pan, add a splash of water to loosen them up. 

2.    When the onions are almost done, use a large round cookie cutter to cut the crusts away from each slice of bread to make 8 bread discs. Set aside. When the onions are ready, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. 

3.    While the pan is heating up, combine the ground sirloin, parsley, Worcestershire, some salt and pepper in a medium-size mixing bowl. Divide the meat in four and shape each portion into thin patties that are about the same size as the bread discs. Cook the patties in the hot pan until golden brown and cooked through, about 5 minutes per side. While the patties are cooking, butter one side of each round of bread. Remove the cooked patties from the pan, wipe the pan clean and place back over medium heat. 

4.    Assemble the beefcakes (with the buttered sides on the outside) layering some cheese, caramelized onions, and one patty per sandwich. 

5.    Place the stacks into the pan and cook until golden brown on both sides and the cheese has melted, 3-4 minutes per side.

Pepper and Garlic-Crusted Tenderloin Steaks with Port Sauce

Servings: 4
Serving Ideas:  long-grain and wild rice pilaf and steamed green beans, rolls

2 teaspoons black peppercorns
1/2 teaspoon salt
3 garlic cloves, minced
4 beef tenderloin steaks (4-ounce) trimmed (1 inch thick)
Cooking spray
1/4 cup port wine
1/4 cup canned beef broth
1 tablespoon chopped fresh thyme

1.    Place peppercorns in a small zip-top plastic bag; seal. Crush peppercorns using a meat mallet or small heavy skillet. Combine peppercorns, salt, and garlic in a bowl; rub evenly over steaks.

2.    Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan. Reduce heat; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan. Cover and keep warm.

3.    Add port and broth to pan, stirring to loosen browned bits. Cook until reduced to 1/4 cup (about 3 minutes). Place 1 steak on each of 4 plates; drizzle each serving with 1 tablespoon sauce. Sprinkle each serving with 3/4 teaspoon thyme.

CHIPOTLE CHICKEN CORN PIZZA

1 can refrigerated pizza crust dough (10 ounce)
2 boneless (4 ounce) skinless chicken breast halves, cooked
3 green onions, cut crosswise into thin diagonal slices
1 cup shredded reduced fat cheddar cheese (4 ounces)
1/2 cup canned Mexican-style corn
2 teaspoons salt free southwest chipotle seasoning mix

1.    1. Preheat the oven to 425°F. Lightly grease a 12 inch pizza pan with nonstick cooking spray.

2.    2. Roll out the pizza dough on a lightly floured surface to a 13 inch round and fit it into the prepared pan. Bake for 10 minutes.

3.    3. Cut or pull the chicken into fine shreds and place in a bowl. Add the remaining ingredients and toss to coat.

4.    4. Spread the mixture over the crust and bake until the crust is crisp and the cheese melts, about 6 minutes longer.

Balsamic-Marinated Flank Steak

Serves: 4
Serving Suggestions: Potato/Long Grain Rice, Broccoli, Salad, Rolls

1 Cup KRAFT Balsamic Vinaigrette Dressing
1 beef flank steak (1-1/2 lb.)

1.    POUR dressing over steak in large resalable plastic bag. Seal bag; turn to evenly coat steak with the marinade. Refrigerate at least 3 hours to marinate, turning occasionally.

2.    PREHEAT grill to medium-high heat. Remove steak from marinade; discard bag and marinade.

3.    GRILL steak 5 min. on each side or until medium doneness (160°F). Remove from grill; cover with foil. Let stand 5 min. Cut steak diagonally across the grain into thin slices.

4.    Cooking Know-How: For more flavor, marinate the steak overnight.

5.    Serving Suggestion: Serve with grilled vegetables and hot cooked brown rice.

6.    Food Facts: For best results, allow marinated steak to stand at room temperature for 20 to 30 min. before grilling.

7.    Make it Easy: Freeze flank steak in dressing in freezer-weight resealable plastic bag. To thaw steak, place bag in refrigerator. The steak will marinate in the dressing as it thaws.

Breakfast Pizza

Servings: 8
Preparation Time: 15 minutes, Start to finish: 40 minutes
Internet Address: http://allrecipes.com/Recipe/Breakfast-Pizza-I/Detail.aspx

1 pound ground breakfast sausage
1 package refrigerated crescent rolls (8 ounce)
1 cup frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese
5 eggs
1/4 cup milk
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese


1.    Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 375 degrees F (190 degrees C).

2.    Brown sausage and drain. Separate crescent roll dough into 8 triangles. Place in an ungreased 12 inch pizza pan with points toward the center. Press together to form a crust. Bottom of crust should be sealed and outside edge should be slightly raised. Spoon sausage over crust. Sprinkle with hash browns and top with cheddar cheese.

3.    Beat together eggs, milk, salt and pepper; pour over crust. Sprinkle with parmesan cheese.

4.    Bake in preheated oven until eggs are set, about 25 to 30 minutes.

Chorizo and Potato Pepper Picadillo

Servings: 4
Internet Address: http://www.caciqueusa.com/recipes/8/kids_love_it

1/2 cup finely chopped Cacique® Beef Chorizo or Cacique® Pork Chorizo
2 lb medium boiled potatoes, peeled
1/2 cup extra-virgin olive oil
1/2 teaspoon salt
2 fresh jalapeno chiles thinly sliced
1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch wide strips
1 lb red bell peppers or Italian frying peppers, cut lengthwise into 1/4-inch wide strips
3/4 cup chicken stock
1 tablespoon chopped cilantro

1.    Make a crosswise cut through 1 potato. Take potato halves, cut side facing down, and then cut each half into 1/2-inch pieces. Repeat with remaining potatoes. Set aside.

2.    Heat oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then saute potatoes with salt, turning occasionally, until browned and just cooked through, 15 to 20 minutes. Transfer potatoes with a slotted spoon to a bowl, reserving oil in skillet.

3.    Cut a 1 1/2-inch lengthwise slit in each chile then add to skillet along with onion, peppers, and chorizo and reduce heat to moderate. Cook, uncovered, stirring frequently, until vegetables are softened, 5 to 6 minutes. Add stock and boil until reduced to about 1/4 cup, 3 to 4 minutes, then add pepper mixture and cilantro to potatoes along with salt and pepper to taste and toss well. Serve warm or at room temperature.

Grilled Turkey Breast with Bacon, Green Tomato with Goat Cheese-Sage Mayonnaise

Servings: 4
Preparation Time: 30 minutes, Start to finish: 1 hour 4 minutes
Internet Address: http://www.foodnetwork.com/recipes/bobby-flay/grilled-turkey-breast-with-bacon-green-tomato-with-goat-cheese-sage-mayonnaise-recipe/index.html


1/2 turkey breast, bone in, about 4 pounds
Olive oil
Salt and coarsely ground black pepper
12 slices bacon, cut 1/2-inch thick
4 ounces soft goat cheese
4 ounces prepared mayonnaise
1 tablespoon finely chopped fresh sage leaves
12 thick slices country white bread (1-inch) grilled
2 green tomatoes, cut into 1/4-inch thick slices
Watercress

1.    Preheat grill to high. Brush entire breast with oil and season well with salt and coarsely ground black pepper. Place the breast on the grill, skin-side down, and grill until golden brown and a crust has formed, about 4 to 5 minutes. Reduce the heat of the grill to medium, turn the breast over, close the cover of the grill and continue cooking until a meat thermometer inserted into the thickest part of the breast registers 165 degrees F, about 25 to 30 minutes. Remove the breast from the grill and let rest, loosely tented with foil, for 10 minutes. Slice the breast into 1/4-inch thick slices.

2.    Lay the bacon, lengthwise, over the grates of the grill and grill for approximately 2 minutes per side or until golden brown and slightly crunchy. Remove to a plate lined with paper towels.

3.    Mix together the goat cheese, mayonnaise, and sage in a small bowl. Season with salt and pepper, to taste. Divide the mayonnaise among 4 slices of the bread and top each with 4 slices of turkey, 2 green tomato slices, another slice of bread, 3 slices of bacon, some of the watercress, and top each with the remaining bread.

Spike's Mendelsohn's Southwestern Burger

Servings: 6
Side Suggestions: potato salad
Internet Address: http://www.rachaelrayshow.com

30 ounces ground sirloin
6 potato buns, cut in half
Canola oil
Salt and freshly ground pepper
6 slices Monterey Jack cheese
1 recipe Roasted Corn and Red Pepper Salsa (recipe below)
1 cup Chipotle Mayonnaise  (mayo & Chipotle seasoning, taste to your likings)


To make the patties, roll six 5-ounce sirloin balls and form each ball into a patty. Arrange on a tray, cover, and refrigerate. Toast the buns. Set aside. Heat a large skillet over medium-high heat and add just enough oil to cover the entire bottom. When the oil begins to smoke, reduce the heat to medium, and place the patties into the skillet. Season the patties with salt and pepper, and cook for 3 minutes. Flip, and cook on the other side for 1 minute more. Place 1 slice cheese on each patty and continue cooking 2 minutes more for medium-rare doneness. Cover with a lid for the last 30 seconds to melt cheese. To assemble the burgers, place 1 patty on 1 toasted bun bottom. Spoon some salsa on each patty. Spread some of the mayonnaise on the bun top and cover. Repeat with the remaining ingredients. Don't forget to wrap the sandwiches in wax paper. Let rest for 2 to 3 minutes and serve.

Roasted Corn and Red Pepper Salsa
2 ears fresh corn or one 16-ounce can corn
1 tablespoon extra virgin olive oil
Sea salt
1 small red bell pepper, seeded and diced
1/2 red onion, diced
1/2 cup chopped fresh cilantro
1 scallion, sliced
1/2 cup white wine vinegar
2 tablespoons sugar
Freshly ground black pepper

Carefully remove the kernels from the cobs. The best way to do this is to hold an ear by the tip and stand upright on the stem end in a bowl. Cut down the sides of the cob with a sharp knife, releasing the kernels without cutting into the cob.

Heat the oil in the skillet over medium heat until smoking. Add the kernels and cook, stirring, until nicely crisp, about 10 minutes. Season with salt and set aside to cool.

When ready to serve, combine the corn, red pepper, onion, cilantro, scallion, vinegar, and sugar. Mix well and season with salt and pepper. Serve immediately.

Pesto Rice-Stuffed Chicken

Servings: 4
Preparation Time: 20 minutes, Start to finish: 45 minutes
Serving suggestions:  Salad, grilled vegis
Internet Address: http://www.tasteofhome.com/

1/2 cup fresh basil leaves
1/2 cup fresh parsley sprigs
1/2 cup chopped pecans
3 garlic cloves, peeled
2/3 cup cooked wild rice
2 tablespoons grated Parmesan cheese
2 tablespoons cream cheese, softened
1 tablespoon olive oil
1 teaspoon chili sauce
4 chicken breasts (8 ounces each) - OR - pork chop, turkey breast
1/2 teaspoon lemon-pepper seasoning
1 tablespoon butter

1.    In a food processor, combine the basil, parsley, pecans and garlic; cover and process until blended. Transfer to a small bowl; add the rice, cheeses, oil and chili sauce.

2.    Cut a pocket in each pork chop by slicing almost to the bone. Sprinkle chops with lemon-pepper.

3.    In a large skillet, brown chops in butter; cool for 5 minutes. Fill with rice mixture; secure with toothpicks if necessary. Place in a 13-in. x 9-in. baking dish coated with cooking spray.

4.    Bake, uncovered, at 350° for 28-32 minutes or until a meat thermometer reads 160°. Discard toothpicks.

Pork Chops Stuffed with Smoked Gouda and Bacon

Servings: 4
Preparation Time: 15 minutes, Start to finish: 35 minutes
Serving Ideas: Riesling, broccoli, asparagus, wilted spinach, spinach salad
Internet Address: http://allrecipes.com

1/4 pound smoked Gouda cheese, shredded
8 slices bacon, cooked and crumbled
1/2 cup chopped fresh parsley
1/4 teaspoon ground black pepper
4 center-cut (2 1/4 inch thick) bone-in pork chops
2 teaspoons olive oil
1/2 teaspoon salt
ground black pepper

1.    Preheat an outdoor grill for medium heat.

2.    In a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon black pepper.

3.    Lay the chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone, but leaving the sides intact. Stuff cheese mixture into pocket, and close with a wooden toothpick. Brush meat with oil, and season with salt and more black pepper.

4.    Lightly oil the grill grate. Grill over medium heat for 5 to 8 minutes on each side, or until pork is done. Careful not to overcook!

Better Than Best Fried Chicken

Servings: 4
Preparation Time: 15 minutes; Start to finish: 45 minutes
Serving Ideas: Sauvignon Blanc, Potato Salad, Salad, Cole Slaw, Baked Beans, Pasta Salad
Source: www.allrecipes.com

• 4 skinless, boneless chicken breast halves
• 1 can condensed cream of chicken soup (10.75 ounce)
• 1 egg
• seasoning salt to taste
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• salt and pepper to taste
• oil for frying

1. In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix together. Dip chicken in mixture and turn to coat completely. Set aside.
2. In a resealable plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bag, seal and shake to coat. Add more flour and/or cornstarch as necessary, but add them in equal parts (there should be an equal amount of each in the mixture).
3. Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). Heat oil in a deep skillet over medium heat; be sure to use enough oil to cover chicken pieces. Once chicken is doughy, test oil by dropping a piece of the 'dough' into it; the oil is ready when it starts to fry immediately.
4. Fry chicken pieces in oil for about 7 to 10 minutes each.

This Week For Dinner: 8/9 - 8/14 : Around the World Staycation

Join us on a cruise around the world....Hope you enjoy! 
Make sure you play with your food this week!

• Sunday: Argentina  
• Lime-Marinated Pork Tenderloin with Chimichurri Sauce 
• Salad
• Grilled Veggies
• Creamsicle Sammies 
• Monday: Day 2 in Argentina
• Leftover Chimichurri Turkey Burger, Grilled Asparagus, Oven Fries with Garlic Aïoli 
• Tuesday: Italy
• Grilled Chicken with Pesto Pasta (Andrew's favorite) 
• Salad
• Roasted Garlic Bread
  
• Wednesday: Japan/China
• Fried Wontons with Sweet & Sour Sauce
• Cut wontons into 1-inch strips.  Fry wonton strips in 1-inch peanut oil in a skillet over medium-high heat. Cook in batches until light brown and crisp, about 1 minute. Transfer wonton strips to a paper-towel lined plate and season with salt. 
• Japanese Pasta 
• 1 pound Spaghetti or Linguine, uncooked
• 12 ounces flank steak (12 to 16 ounces), cut on diagonal into thin strips (across the grain of the meat) - Note: Chuck Steak is cheaper because it is tougher.  If you cut against the grain it will be tender. 
• 1/3 cup low-sodium soy sauce
• 1 red bell pepper, halved and sliced
• 2 carrots, sliced into 1/4-inch rounds
• 2 bunches scallions, sliced
• 1.    Prepare pasta according to package directions; drain. 
• 2.    In a non-stick skillet, sauté the flank steak over high heat. If it begins to stick, add a little soy sauce, one tablespoon at a time. When the steak is cooked through, reduce the heat to medium-low and add the soy sauce, red bell pepper, carrots and scallions. Increase heat to medium-high and cook three minutes. Toss with pasta and serve. 
• Thursday:   Caribbean
• Caribbean Pork Steaks
• 1 1/2 pounds boneless pork steak, about 1/2-inch thick
• 1 large red onion, sliced
• 3/4 cup fresh lime juice
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1.    Place pork and onions in a glass or enamel 12 × 9-inch baking dish. Combine lime juice, salt and cayenne; pour over pork; cover and refrigerate for several hours. 
• 2.    Lift pork steaks out of marinade, brushing off onions. Broil or cook over hot coals, 3 inches from heat, for 8-10 minutes, turning once. Heat onions and lime juice to boiling. Serve onions with cooked pork. Serve with tortillas, if desired. 
• Friday: Mexico
•  Enchilada Bake
• Sopapillas: cover with your choice
• ice cream
• chocolate sauce
• whip cream
• fruit
  
• Saturday: Back Home 
• Spiced Skirt Steak, 
• Roasted Garlic Mashed Potatoes 
• Key Lime Pie Ice Cream Sandwiches

Turkey Sausage & Macaroni & Cheese

Grilled Turkey Sausage

Alton Brown's Home Made Mac & Cheese
Servings: 6
Preparation Time: 10 minutes, Start to finish: 35 minutes
Internet Address: http://www.foodnetwork.com/recipes/alton-brown/stove-top-mac-n-cheese-recipe/index.html




1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded


1.    In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

2.    Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.



 

As soon as I find a good thai spicy noodle & vegi recipe, I'll post.  Sorry, I'm just not finding one I like.

Thai Chicken Wraps

Preparation Time: 20 minutes, Start to finish: 35 minutes
Internet Address: http://www.foodnetwork.com/recipes/sandra-lee/thai-chicken-wraps-recipe/index.html


2 cup water, plus 1/3 cup
3 tablespoons soy sauce
2 pounds, about 5, bone-in chicken thighs
1/2 cup peanut butter, chunky style
2 tablespoons lime juice
2 teaspoons sugar
1 teaspoon chopped garlic
1/2 teaspoon red pepper flakes
4 large flour tortillas
2 carrots, grated
1 small cucumber, julienned
2 cups shredded cabbage (reserve 4 outer leaves for Round 2 Pork Cabbage Wraps recipe)
1/4 cup freshly chopped cilantro leaves
Salt and freshly ground black pepper

1.    In a saucepan over medium heat, bring 2 cups of water and the soy sauce to a boil. Reduce the heat to a simmer and add the chicken thighs. Simmer until cooked through, about 15 minutes. Remove the chicken from pan to a cutting board. When cool enough to handle, shred meat and discard the bones.

2.    In a small bowl combine the peanut butter, lime juice, sugar, garlic and red pepper flakes. Whisk in about 1/3 cup water and simmer until thick, and a pourable consistency is reached.

3.    Warm the tortillas in microwave wrapped in a slightly damp towel for about 45 seconds to make them more pliable. Assemble the wraps by layering, the chicken, dressing and vegetables. Top with more dressing before rolling up. Secure with toothpicks and slice in half.

Poblano Potato Salad

Preparation Time: 10 minutes, Start to finish: 40 minutes
Notes: To char the chiles (or any fresh chile): Put the chiles over a gas flame or underneath the broiler and cook until they are blackened on all sides. Enclose them in a plastic bag and let stand for 10 minutes to steam, which will make them easier to peel. Peel, stem, and seed the chiles. Once peeled, the chiles may be chopped, sliced or stuffed.
Internet Address: http://www.foodnetwork.com/recipes/marcela-valladolid/poblano-potato-pancakes-recipe/index.html

2 pounds baby red or new potatoes, cut into 1/2 to 1-inch pieces
3 ears fresh corn, husks and silks removed
2 poblano chiles, charred, peeled, stemmed, seeded, and chopped (see Cook's Note)
1 cup chopped scallions (white and pale green parts only)
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup chopped fresh cilantro leaves
Salt and freshly ground black pepper

1.    Put the potatoes in a large pot and add salted water to cover. Bring to a boil over medium heat and cook until tender when pierced with a knife, about 20 to 30 minutes. Drain the potatoes and let cool slightly.

2.    Meanwhile, preheat a grill or grill pan to medium-high heat. Add the corn to the grill and cook, turning occasionally, until evenly browned on all sides, about 10 minutes.

3.    Put the potatoes in a large serving bowl. Using a sharp knife, carefully cut the kernels off the cobs and add them to the bowl. Add the poblano chiles, scallions, sour cream, mayonnaise, and cilantro, and fold together. Season the potato salad, to taste, with salt and pepper and serve.

Bobby Flays Philly Burger

Preparation Time: 15 minutes, Start to finish: 30 minutes
Serve with: Salad, Grilled Vegis, Poblano Potato Salad (see next recipe)
Internet Address: http://www.foodnetwork.com/recipes/bobby-flay/philly-burger-recipe/index.html

1.  Shape 6 ounces of 80 percent lean ground beef chuck into a uniform patty, no more than 3/4 inch thick (don't overwork the meat). Make a depression in the center with your thumb so the burger won't bulge; the indent will rise as the patty cooks. Preheat a grill or cast-iron grill pan to high. Brush the burger with canola oil and season with salt and pepper. Grill until golden brown and slightly charred, turning once (7 minutes for medium-rare). Avoid pressing with a spatula! Add cheese for the last minute of cooking.

2.    Provolone:  Oozy cheese makes this burger: Two slices of aged provolone are added during the last minute of grilling.

3.    Hot Peppers:  Bobby likes his Philly cheesesteaks with lots of pickled hot peppers, so he loads them on here, too.

4.    Roasted Peppers :  In place of classic griddled bell peppers, Bobby uses roasted red peppers, sliced into strips.

5.    Onions:   Bobby sautes thin rings of Spanish onion in canola oil until soft and golden to top off the burger.

Gonzales Steak

Serves: 4
Preparation Time: 10 minutes, Start to finish: 25 minutes
Serve With: Salad, Grilled Vegis (check out your local farmers market for great vegis to grill)
Internet Address: http://www.foodnetwork.com/recipes/the-best-of/gonzales-steak-recipe/index.html

3 green Anaheim chiles, roasted and peeled
Salt
1 clove garlic, chopped
1 Pinch dried Mexican leaf oregano
10 cut New York strip, ¥top sirloin, or tenderloin of beef or buffalo steak (10 to 12)
1/2 teaspoon canola oil
Freshly ground black pepper
1 teaspoon butter, optional

1.    Slit chiles and remove seeds. Chop 2 of the chiles into fine dice and mix with the salt, garlic, and oregano. (New Mexicans traditionally like to leave a few seeds in the dish. The seeds give it life, they say.)

2.    With a very sharp knife, cut a horizontal pocket into the steak. Stuff the chopped chiles into the pocket. Brush the meat and the remaining chile with canola oil. Grill the steak on both sides to desired doneness. If using buffalo, watch carefully so as not to overcook (because it contains less fat than beef it cooks much faster and is best medium-rare).

3.    Salt and pepper the meat. Grill the remaining whole-roasted chili to get a nice grid mark on it. Lay it across steak for garnish. A teaspoon of butter on the steak as a special treat is heaven. To make brown butter, simply place the butter in a saute pan over medium-high heat and allow to melt and turn golden brown.

Linguine Pesto with Italian Chicken Strips

Sorry for the duplicate.  My grocery store didn't have pesto last week.  So, on our trip to Costco yesterday we bought pesto.  Pesto freezes great!  I freeze it in ice cube trays. 

http://www.tasteofhome.com/Recipes/Linguine-Pesto-with-Italian-Chicken-Strips

Flat Out Pizzas

1 Serving
Serve With: Salad

Flatout Bread (http://www.flatoutbread.com/)
1 Flatout® Light Flatbread
1/4 cup pizza sauce
1/2 cup cheese, shredded
You Favorite toppings


1.    Preheat outdoor grill. Lightly oil both sides of Flatout. Top with pizza sauce, ham, pineapple and cheese. Place Flatout directly on grill for 4 minutes at medium heat with lid closed. Remove, cut into slices. Enjoy!

2.    Alternate Cooking Options: Cook lightly oiled Flatout in 350°F oven directly on grate for 7 minutes. Remove, top with pizza sauce, ham, pineapple and cheese. Return to over, cook 7 more minutes. Remove and cut into slices.