Creamy Basil Fettuccini

Ingredients:

8 ounces fettucccini
2 teaspoons olive oil
2 cloves garlic minced
1 cup plain yogurt
4 tablespoons grated Parmesan cheese
2 teaspoons dried basil
salt and pepper to taste


Directions:
Cook fettuccini according to package directions. Drain and immediately toss with oil, garlic and yogurt. Add parmesan cheese, basil, salt and pepper. Serve immediately.

Hoisin-Glazed Pork Skewers

Ingredients:

1 pound pork tenderloin, cut into 3/4-inch cubes
1/4 cup hoisin sauce
1/4 cup ketchup
1 tablespoon minced jalapeno chile
Salt and pepper, to taste
1 small pineapple, peeled, cored and cut into 1-inch cubes


Directions:
Combine hoisin sauce, ketchup and jalapeno; set aside. Season pork cubes with salt and pepper. Thread pork onto skewers; grill over direct heat for about 4 minutes, turn and glaze with hoisin mixture.

Continue cooking on grill until pork browns, about 8-10 minutes total cooking time. Skewer pineapple and grill, glazing with hoisin mixture as well, for about 5 minutes.

Baked Chicken with Provolone and Ziti

Ingredients:

2 Boneless chicken breasts
1/2 teaspoon Basil
1/2 teaspoon Dill
1/2 teaspoon Garlic powder
1/4 teaspoon Parsley
3 cups Prego sauce or your own
2 large Slices provolone cheese
Ziti, make the amount you think you will eat!


Directions:
Put the chicken breasts in a baking pan, sprayed with a non-stick spray. Sprinkle herbs on top of chicken breasts. Bake uncovered at 350F for 1 hour.

Meanwhile, heat the sauce and cook the ziti separately (cook ziti according to directions on the box). Once the ziti is cooked and drained, return to the saucepan and put a pat of margarine or butter in it. Mix well, and pour into another 1 1/2 qt sprayed baking dish. When the chicken is finished baking, put it on top of the ziti, and sprinkle with Parmesan cheese. Pour the sauce on top of all and place the cheese on top of the chicken. Put under the broiler until the cheese is melted and bubbly.

Oldenberg Grill`s Tuscan Chicken Recipe

Ingredients:

1 (10-ounce) skinless, boneless whole marinated chicken breast
***Marinade***
1 cup vegetable oil
1/2 cup OPB beer (Oldenberg brand)
1/4 cup white vinegar
1 1/2 teaspoon salt
3/4 teaspoon pepper
1 1/8 teaspoon sugar
3/4 teaspoon chopped onion
***
2 tablespoons herb butter (see note)
1/4 cup sun-dried tomatoes, chopped
1 ounce goat cheese
1/4 cup loose-packed chopped basil


Directions:
Grill marinated chicken breast until done (internal temperature should register 170 degrees on insta-read thermometer). Place cooked chicken on serving plate. Top with herb butter, sun-dried tomatoes, goat cheese and fresh chopped basil. Serve immediately.

Note: Herb butter is butter that has been seasoned with dried herbs, to taste. When I tested the recipe, I used 2 tablespoons butter and 1/8 teaspoon each of thyme, basil and oregano.

Marinade

Place all ingredients in a bowl and stir to combine. Add chicken and marinate at least 24 hours. Makes about 1 3/4 cups marinade.

Yachtsman Steakhouse Grilled Pork Chops Copycat Recipe

Ingredients:

4 center cut or loin pork chops --3/4" thick, about 10 oz. ea.
1 teaspoon each salt and pepper
1 tablespoon butter
12 ounces shiitake mushrooms -- sliced
2 bags fresh spinach -- (10 oz. ea.)
***Port Wine Sauce:***
1 teaspoon cold butter PLUS
1 tablespoon cold butter
1/4 cup minced sweet onion
1/2 cup balsamic vinegar
1/2 cup port wine

Directions:
1. Heat barbecue grill, ridged grill pan or broiler. Season chops with 1/4 teaspoon each of the salt and pepper.

2. Grill or broil chops 10-15 minutes, turning once, until barely pink when cut near the bone.

3. While chops cook, heat 1 tablespoon butter in a large skillet over medium-high heat. Add mushrooms and saut� about 5 minutes. Add spinach, a handful or two at a time, and stir just until wilted.

Season with remaining 3/4 teaspoon each salt and pepper. Set aside until chops are done.

4. Port Wine Sauce: Melt the 1 teaspoon butter in a medium saucepan. Add onion and saut� until translucent. Add vinegar and simmer until syrupy, about 6 minutes. Add wine and simmer until reduced by about half. Remove from heat; swirl in remaining 1 tablespoon butter. Pour into a sauce boat.

5. To serve: Divide spinach among 4 dinner plates. Place chops and mushrooms on the side or on top. Serve sauce at the table.

Hula Hut's Fish Tacos

1 pound Firm fleshed fish, cooked however you like (preferably grilled)
1/2 small Head red cabbage finely shredded
1 bunch fresh cilentro
2 Jalapeno peppers
1 teaspoon Minced garlic
1 teaspoon Olive oil
1 1/2 cup Ranch dressing
2 Limes
12 Flour tortillas


Directions:
Sauce: Put the jalapenos in a double thickness of tin foil and cover with olive oil and garlic. Roast on the grill (or in the oven) for about 15 minutes till cooked. Remove the seeds and membrane from the peppers and mince. In a small bowl put the dressing, peppers w/oil & garlic, and the juice of the 2 limes. Let set for the flavors to blend.

To build the tacos: Take one flour tortilla and put some fish down the middle. Top with the shredded cabbage and a "healthy" amount of fresh cilentro. Smother with the "taco" sauce, fold in half and enjoy!

Hooters Buffalo Shrimp

Ingredients:

***Buffalo Sauce***
1/4 cup hot sauce
1/4 cup butter
1/8 teaspoon paprika
1 dash black pepper
1 dash garlic powder
***Shrimp***
12 uncooked large shrimp, peeled and deveined
1 egg, beaten
1/2 cup milk
1 cup all-purpose flour


Directions:
Buffalo Sauce: Combine in a small saucepan over medium heat until butter is mixed through. Cover, and keep warm over low heat.

Shrimp: Combine egg and milk in a small bowl. Place flour in a large zip-type bag. Coat six of the shrimp with egg mixture, then toss them in the bag of flour and shake well to coat. Leave these shrimp in the bag, and repeat the process with the remaining shrimp. Make sure they are all well coated with flour. Refrigerate about 5 minutes while the deep fryer heats up to 375 F.

Deep fry for 8 to 10 minutes, until shrimp tails are dark brown. Remove, drain, and toss gently with Buffalo Sauce.

Acapulco-Style Fish Fillets

Ingredients:
4 firm-fleshed fish filets, 1" thick (grouper, sea bass, swordfish)
1/3 cup tequila
1/3 cup fresh lime juice
2 cloves garlic, peeled and finely minced
1 teaspoon salt
4 tablespoons olive oil
4 tomatoes, seeded and diced
1/2 onion, finely chopped
1 jalapeno, seeded and finely chopped
4 tablespoons finely chopped cilantro


Directions:
Place the fillets in a shallow, non-reactive bowl. Combine the tequila, lime juice, garlic, salt and olive oil. Pour mixture over fish and marinate for 1/2 hour, turning once after 15 minutes. Longer marinating is inadvisable, since the lime juice will begin to "cook" the fish.

Combine the tomatoes, onion, jalapeno and cilantro and set aside. Heat 2 Tbs of olive oil in a pan. Remove fish from the marinade, reserving extra marinade.

Saute for 3-4 minutes on each side. Boil the remaining marinade. Serve the fish with some of the marinade spooned over each piece and topped with the fresh salsa.

Seared Salmon With Indian-Inspired Cream Sauce

Ingredients:

4 fillets fresh salmon
salt and black pepper to taste
1 tablespoon butter
2 medium onions, diced
8 cloves garlic, minced
1 cup chopped portobello mushrooms
1 cup fresh porcini mushrooms, cleaned and sliced
1/2 cup diced fennel bulb
1/2 cup diced celery
1 teaspoon curry powder
1/2 teaspoon saffron
2 cups chicken broth
1 cup heavy cream
1 tablespoon butter
4 sprigs chopped fresh parsley for garnish
4 slices lemon for garnish
2 tablespoons thinly sliced green onion for garnish


Directions:
Season each fillet with salt and pepper; set aside.

Melt 1 tablespoon butter in a large skillet over medium heat. Stir in onions and cook until they soften and turn translucent, 5 to 7 minutes. Add garlic and cook 1 minute more.

Combine mushrooms, fennel, and celery with onions and cook until vegetables have softened, about 5 to 7 minutes. Season with curry powder, saffron, salt and pepper to taste; cook 2 more minutes.

Pour in chicken broth and cook 5 minutes longer, stirring occasionally. Stir in heavy cream and simmer 5 minutes.

Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat and place salmon fillets in pan, skin side down. Turn up heat to high to sear fillets; cooking two minutes on each side.

Prepare serving platter by spooning mushroom sauce over the bottom. Place salmon fillets on top, drizzling additional sauce over fish. Garnish with parsley, lemon slices, and green onions.

15-Minute Busy Day Beef Delight

Ingredients:

1 tablespoon oil
1 pound lean beef, cut into strips
1 green pepper, sliced into strips
1 cup fresh mushrooms, cleaned and sliced
3 tablespoons soy sauce
1 cup beef broth
1 tablespoon brown sugar
1 tablespoon cornstarch
1 can cream of mushroom soup
4 cups cooked rice


Directions:
Heat oil in heavy skillet. Stir in beef and brown, about 5 minutes. Add green peppers and mushrooms; cook and stir until liquid evaporates. Remove from heat.

In a saucepan, combine soy sauce, beef broth, brown sugar, cornstarch and mushroom soup. Heat to boiling, stirring constantly.

Add sauce to beef. Cover and simmer 4 to 5 minutes. Serve over hot cooked rice.

Crab Cakes With Coleslaw And Lime-Dill Yogurt Sauce

Ingredients:

***Coleslaw***
1 container (8-ounce size) plain fat-free yogurt
2 teaspoons fresh lime juice
2 teaspoons sugar
1/4 teaspoon celery salt
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 teaspoon red pepper sauce
1 bag (16-ounce size) coleslaw mix
***Lime-Dill Yogurt Sauce***
1 container (8-ounce size) plain fat-free yogurt
2 teaspoons lime zest
2 teaspoons lime juice
2 tablespoons chopped fresh dill
1/4 teaspoon salt
1/8 teaspoon white pepper
***Crab Cakes***
1/2 cup plain fat-free yogurt
1/3 cup grated Parmesan cheese
1/4 cup egg substitute
1 tablespoon Dijon mustard
1 tablespoon minced chives
1 tablespoon chopped parsley
1 shallot, minced
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound lump crabmeat, fresh or canned
1/2 cup panko bread crumbs
Nonstick cooking spray




Directions:
Coleslaw: In a large bowl, mix together yogurt, lime juice, sugar, celery salt, salt, pepper and pepper sauce. Gently stir in coleslaw mix until coated. Serve chilled.

Lime-Dill Yogurt Sauce: In a medium bowl, stir together yogurt, lime zest, lime juice, dill, salt and pepper. Serve chilled.

Crab Cakes: Mix together yogurt, Parmesan, egg, mustard, chives, parsley, shallot, garlic, salt and pepper in a large bowl. Gently mix crabmeat and bread crumbs into yogurt mixture. Divide mixture into equal portions and shape into 2-inch cakes. (Crab cakes may be refrigerated up to 4 hours before cooking).

Place a large, nonstick skillet over medium high heat. Spray with nonstick cooking spray and slide crab cakes into skillet. Cook about 4 minutes each side, or until golden brown and heated through. Serve hot with Coleslaw and Lime Dill Yogurt Sauce.

Marinated Chicken Roll-ups

Grilled chicken breasts with a tasty parmesan-chive stuffing.

Ingredients

1/4 cup fresh lemon juice
1 tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper
4 boneless skinless chicken breasts
1/4 cup chopped parsley
2 tbsp grated parmesan cheese
2 tbsp fresh chives
1 tsp fresh lemon peel, finely grated
2 large garlic cloves, pressed in a garlic press

Directions


1 Cover four toothpicks in water and soak for at least an hour.
2 In an 11 x 7 inch casserole dish, combine lemon juice, oil, salt and pepper.
3 Pound chicken to a 3/8 inch thickness, and place the chicken in lemon mixture, turning to coat.
4 Cover the chicken and marinate in the refrigerator for at least 30 minutes.
5 Prepare gas or charcoal grill for cooking.
6 In a small bowl, combine the parsley, cheese, chives, lemon peel and garlic.
7 Discard the marinade and spread 1/4 of the parsley mixture over each chicken breast, to within 1 inch of the edges.
8 Starting at the narrow end, roll the chicken to enclose the filling, and secure with the soaked toothpicks.
9 Over medium hot coals, grill the chicken, covered, for about 2 minutes on each side, until golden brown.
10 Transfer the chicken to indirect or low heat. Grill the chicken covered, for about 5 minutes until the chicken is no longer pink in the center.
11 Remove toothpicks and slice the chicken breasts into 3 or 4 pieces each.

Summer Chicken and Fruit Salad

Ingredients

2 oz honey
1/2 tbsp lemon zest, grated
1/4 cup fresh lemon juice
1 1/2 tbsp extra virgin olive oil
2 tsp poppy seeds
10 oz fresh spinach leaves
1 medium celery stalks, sliced
2 medium peaches, peeled and sliced
8 oz boneless skinless chicken breasts, cooked
1 cup fresh raspberries
2 tbsp chopped walnuts

1 Make the dressing by mixing the honey, lemon zest, lemon juice, olive oil, and poppy seeds in a small bowl or container, cover and refrigerate until ready to use.
2 Thoroughly wash spinach, pat dry, and tear into small pieces.
3 In a medium size salad bowl, mix the spinach, celery, peaches, chicken, berries, and walnuts.
4 Take out dressing, mix before using, and pour over salad.

Celery And Potato Soup With Feta And Rosemary

Ingredients:

7 cups low-fat vegetable stock
3 cups chopped celery
1 medium onion, chopped
1/4 cup dry white wine
2 medium potatoes, peeld and cubed
1 tablespoon Dijon mustard
2 teaspoons chopped fresh rosemary
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 bay leaf
1/2 cup crumbled light feta cheese
1/2 cup chopped fresh parsley


Directions:
In a large soup pot, bring 1/2 cup of the stock to a boil. Add the celery and onion; saute gently for 4 minutes. Add the wine, saute another 2 minutes.

Add the potatoes, mustard, rosemary, salt, pepper, bay leaf and remaining stock. Bring to a boil; reduce heat and simmer 15 minutes or until potatoes are cooked.

Remove the bay leaf. Stir in the feta cheese and parsley. Serve immediately.

Mediterranean Chicken With Pepperoncini And Kalamatas

Ingredients:

12 pepperoncini peppers, rinsed and drained
1 cup sliced pitted kalamata olives
8 cloves minced garlic
3 1/2 pounds chicken leg quarters
1 1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 teaspoon grated lemon zest
1/2 cup fresh-squeezed lemon juice
1 cup sour cream
1/2 teaspoon paprika


Directions:
Layer whole pepperoncini on the bottom of a slow cooker. Sprinkle the olive slices and garlic on top of the peppers.

Rinse chicken and pat dry. Place on top of pepperoncini mixture. Sprinkle chicken with 1 1/2 teaspoons paprika, the salt, pepper and lemon zest. Slowly pour in lemon juice.

Cover and cook on low 6 to 6 1/2 hours or until meat easily pulls away from bone. Remove chicken to a warm plate and cover to keep warm.

Turn slow cooker on high. Skim fat from cooking liquid. Whisk in sour cream until blended. Cover and simmer on high until heated through 8 to 10 minutes depending on your cooker. Stir in pepper and paprika.

Fantastic Fettuccine Alfredo With Chicken

Ingredients:

1/2 pound fettuccine, uncooked
1 pound boneless skinless chicken breasts, cut into strips
1 1/4 cup fat-free reduced-sodium chicken broth
4 teaspoons flour
4 ounces Neufchatel cheese, cubed
3 tablespoons grated Parmesan cheese, divided
1/4 teaspoon garlic powder
1/4 teaspoon pepper


Directions:
Cook pasta as directed on package.

Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 5 to 7 minutes or until chicken is cooked through, stirring occasionally. Remove from skillet.

Mix broth and flour in same skillet. Stir in Neufchatel cheese, 2 Tbs. Parmesan cheese, garlic powder and pepper; cook 2 minutes, stirring constantly until mixture boils and thickens. Stir in chicken.

Drain pasta; place in large bowl. Pour chicken mixture over pasta; toss to coat. Sprinkle with remaining 1 Tbs. Parmesan cheese.

Greek Tomato And Three Bean Soup

Ingredients:

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon oregano
1 can (28 ounce size) whole plum tomatoes, chopped in their juice
5 cups vegetable broth
2 carrots, sliced
1 package (10 ounce size) lima beans
1/4 pound green beans, cut in 2-inch pieces
2 cans (15 ounce size) cannelini beans, preferably organic, drained and rinsed
1/2 cup very cold crumbled feta cheese


Directions:
Heat the olive oil over medium high in a large soup pot. Add the onion and garlic and cook 2 minutes, or until softened.

Add the thyme, oregano, tomatoes and vegetable broth and bring to a boil. Add the carrots, lima beans, green beans and cannelini beans and simmer about 15 minutes, or until carrots are tender.

Season to taste with salt and pepper if desired. Ladle into soup bowls and top each with about 2 tablespoons of the feta cheese. Serve immediately.

Mac And Cheese Carbonara

Ingredients:

1 tablespoon olive oil
1 piece (1-inch size) thick piece pancetta, cut into small dice
3 cloves garlic, finely chopped
3 tablespoons all-purpose flour
6 cups whole milk, heated (more as needed)
4 large egg yolks, lightly whisked
2 teaspoons finely chopped fresh thyme leaves
1 teaspoon cayenne pepper
2 cups freshly grated Asiago cheese, plus more for the top
1 1/2 cup Irish white Cheddar, plus more for the top
1 1/2 cup Mountain Valley Cheddar, plus more for the top
1 cup grated Fontina cheese, plus more for the top
1/2 cup freshly grated Parmigiano Reggiano, plus more for the top
Salt and freshly ground black pepper
1 pound elbow macaroni, cooked just under al dente
1/2 cup coarsely chopped flat-leaf parsley


Directions:
Preheat oven to 350 degrees F. Butter the bottom and sides of a 3 quart baking dish and set aside.

Heat the oil in a large saute pan over medium heat. Add the pancetta and cook until golden brown on all sides. Remove with a slotted spoon to a plate lined with paper towels.

Add the garlic to the pan and cook until lightly golden brown. Whisk in the flour and cook for 1 to 2 minutes. Whisk in 6 cups of the hot milk, increase the heat to high and cook, whisking constantly until thickened, 3 to 5 minutes. Whisk in the eggs until incorporated and let cook for 1 to 2 minutes. Remove from the heat and whisk in the thyme, cayenne, and all of the cheese until completely melted, season with salt and pepper. If the mixture appears too thick, add some of the remaining milk 1/4 cup at a time.

Place the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta and parsley and stir until combined. Transfer the mixture to the prepared pan. Combine together additional Asiago, Cheddars, Fontina, and Parmesan in a bowl and sprinkle evenly over the top of the macaroni. Bake in the oven until heated through and the top is lightly golden brown, 12 to 15 minutes. Remove from the oven and let rest 10 minutes before serving.

Rosemary Pasta In Butter Roasted Garlic Sauce

Ingredients:

1 pound spaghetti
6 tablespoons unsalted butter
1/2 cup finely chopped onions
6 cloves garlic, chopped coarsely
1 cup chicken stock
2 tablespoons chopped fresh rosemary,
4 sprigs rosemary, for garnish
1/4 cup grated Parmesan cheese, plus more for the
table
Kosher salt to taste
Cracked black pepper to taste



Directions:
In a large saute pan over low heat, melt 4 tablespoons of the butter and add the onions. The butter and onions will slowly cook, becoming deep golden brown after 7 to 10 minutes. Add the garlic and continue cooking for 2 minutes.

Add chicken stock and the chopped rosemary. Increase the heat to medium-high and cook until reduced by a third, about 6 to 8 minutes.

Meanwhile, in a large pot, add 3 quarts of water and about 3 tablespoons sea salt or Kosher salt and bring to a full rolling boil. Add the spaghetti, return to a boil and cook for 7 to 10 minutes, until al dente. Drain in a colander and add the pasta to the sauce in the pan. Add the remaining 2 tablespoons butter and the cheese, mix well until the butter is incorporated. Adjust seasoning with salt and pepper to taste.

Grilled Mediterranean Vegetable Sandwich

Ingredients:

1 eggplant, sliced into strips
2 red bell peppers
2 tablespoons olive oil, divided
2 portobello mushrooms, sliced
3 cloves garlic, crushed
4 tablespoons mayonnaise
1 loaf (1 pound size) focaccia bread




Directions:
Preheat oven to 400 degrees F (200 degrees C).

Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables.

Place on a baking sheet and roast in preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.

Meanwhile, heat 1 tablespoon olive oil and saute mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.

Peel cooled peppers, core and slice. Arrange eggplant, peppers and mushrooms on focaccia.

Applebee`s Chicken Wings (Copy Cat Recipe)

Ingredients:

35 wings pieces
12 ounces Louisiana Hot Sauce
6 tablespoons margarine
3 tablespoons white vinegar
1 tablespoon Worcestershire sauce
1 1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1 1/2 tablespoon flour


Directions:
Cook the wings until done either bake or deep-fry. Mix all sauce ingredients except flour in a saucepan on the stove. Cook over low-medium heat. When warm, add flour to thicken sauce. Stir frequently. When sauce is thick, cover bottom of 9 x 13-inch baking dish with sauce. Mix rest of sauce with wings and place in baking dish. Bake at 300 degrees for about 20 minutes or until warm.

Antisocial Chicken Wings

Ingredients:

1/4 cup Olive Oil
1 tablespoon Vegetable Oil
20 Trimmed And Separated Wings
Dash Each Salt And Pepper
1 Small Onion -- diced
1 Shallot -- diced fine
7 Cloves Garlic -- chopped
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/2 teaspoon Salt
1/2 teaspoon Ground Black Pepper
1/2 Lemon
2 tablespoons Chopped Fresh Parsley
Dash Hot Sauce


Directions:
In a large, heavy skillet, heat the olive and vegetable oils over a high flame. Add the wings, sprinkling with salt and pepper to seal in their flavor. Fry until the wings are brown and cooked through. Add the onion and shallot. Brown. Add the garlic and cook until lightly browned. Add the garlic and onion powders, and the salt and pepper. Toss everything together. Turn off the heat. Transfer the wings to a large mixing bowl and squeeze lemon juice over them. Add parsley and hot sauce. Toss, making sure the wings are thoroughly coated. Transfer to a large platter.

Colombian Chicken and Potato Soup

Ingredients:

3 1/2 pounds frying chicken, cut up
3 quarts regular-strength chicken broth, homemade or purchased
2 large russet potatoes, cut into 1-inch chunks
2 large onions, finely chopped
2 cloves garlic, minced or pressed
1/2 teaspoon thyme leaves
3/4 teaspoon ground cumin
1 pound medium-size red thin-skinned potatoes
3 large carrots, cut into %-inch-thick slices
1 bay leaf
3 ears corn, cut into 1-inch lengths
2 firm-ripe avocados
Lime wedges
1 cup chopped fresh cilantro (coriander)
1/2 cup thinly sliced green onions (including tops)
1/3 cup drained capers
1 cup whipping cream




Directions:
Reserve chicken neck and giblets for other uses, if desired. Rinse chicken, pat dry, and place in an 8 to 10-quart pan; add broth, russet potatoes, chopped onions, garlic, thyme, and cumin. Bring to a boil over high heat; then reduce heat, cover, and simmer for 20 minutes.

Cut thin-skinned potatoes into halves; add to pan with carrots and bay leaf. Cover and continue to simmer until meat near thighbone is no longer pink when slashed (20 to 25 more minutes). Skim and discard fat from broth. Add corn; cover and simmer until corn is hot (about 5 more minutes). Meanwhile, pit, peel, and quarter avocados.

Ladle broth, chicken, and vegetables into wide soup bowls. Pass lime wedges to squeeze into soup; offer avocados, cilantro, green onions, capers, and cream to add to individual portions. Eat with knife and fork.

Chili Flavored Chicken Soup

Ingredients:

1 can (15 oz. size) whole kernel corn, drained
1 can (14-1/2 oz. size) beef broth
1 can (14-1/2 oz. size) chicken broth
1 can (14-1/2 oz. size) diced tomatoes
1/2 cup chopped onion
1/4 cup chopped green sweet pepper
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 pound skinless, boneless chicken breasts, cut into bite-size pieces
lime wedges (optional)


Directions:
In a Dutch oven, combine corn, beef broth, chicken broth, undrained tomatoes, onion, green pepper, chili powder, cumin, and black pepper. Bring to boiling.

Stir in chicken pieces. Return to boiling; reduce heat. Cover and simmer 10 to 12 minutes or until chicken is no longer pink, stirring once or twice.

To serve, ladle into soup bowls. Garnish with lime wedges, if desired.

NOTE: Serve it with toppers such as coarsely crushed tortilla chips, chopped avocado, shredded Monterey Jack cheese, and/or snipped fresh cilantro.

Southwestern Chicken Soup

Ingredients:

1 1/4 pound boneless skinless chicken breasts, cut into thin strips
2 tablespoons canola oil
2 cans (14-1/2 ounce size) chicken broth
1 package (16 ounce size) frozen corn, thawed
1 can (14-1/2 ounce size) diced tomatoes, undrained
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 can (4 ounce size) chopped green chilies
1 1/2 teaspoon seasoned salt, optional
1 teaspoon ground cumin
1/2 teaspoon garlic powder


Directions:
In a large skillet, saute the chicken in oil until lightly browned. Transfer to a 5-qt. slow cooker with a slotted spoon. Stir in the remaining ingredients. Cover and cook on low for 7-8 hours. Stir before serving.

Vegetable And Chicken Soup

Ingredients:

4 skinless chicken breast halves, pounded
1 teaspoon dried thyme
1 clove garlic, crushed
1 small sweet onion, chopped
1 large leek, halved, cut into 1-inch pieces
1 large carrot, julienned
3 medium red skinned potatoes, diced
1 can (16 oz. size) Italian tomatoes, drained, sliced
1/4 teaspoon marjoram
1 small green zucchini, sliced thin, diagonally
1 small yellow zucchini, sliced thin and halved
1 can (16 oz. size) consomme
2 cups water
2 cans (16 oz. size) chicken broth
1/4 cup chopped parsley
1 bay leaf
8 black peppercorns
6 fennel seed
2 cloves garlic, crushed




Directions:
Rub chicken breasts with piece of crushed garlic and sprinkle with thyme. Heat small amount of oil in large skillet. On high heat quickly sear both sides chicken breast. Transfer to plate and season with salt and pepper.

Add consomme and scrape bits off bottom of skillet. Add chicken stock and water.

Tie peppercorns, garlic, bay leaf and fennel seed into cheese cloth. Add to stock. Add onions, leeks, carrots, tomatoes and potatoes to skillet and bring to boil. Reduce heat and simmer for 6 minutes.

Add chicken and simmer for a further 10 minutes. Add green and yellow zucchini, simmer 2 minutes.

Remove cheese cloth bag and discard. Remove chicken pieces, julienne and return to skillet. Add chopped parsley.

Serve with freshly grated Parmesan and crusty bread.

Grilled Steak With Tomato And Blue Cheese Salsa

Ingredients:

2 (12-ounce size) sirloin strip beef steaks, about 1 1/2 inches thick
1 teaspoon salt
Fresh-ground black pepper, to taste
3 scallions, thinly sliced
1 1/2 cup grape tomatoes, quartered
3/4 cup crumbled blue cheese
1/4 cup chopped, toasted walnuts
1 tablespoon olive oil
1 tablespoon minced fresh chives PLUS
whole chives, for garnish


Directions:
Preheat a gas or charcoal grill or grillpan for high heat. Season steaks with 1/2 the salt and the pepper. Grill 5 minutes until browned on one side. Turn; grill to desired doneness, about 5 minutes for medium. Let steak rest 5 minutes.

Meanwhile, combine scallions, tomatoes, cheese, walnuts, olive oil, minced chives and remaining salt in a medium bowl with a fork until ingredients are evenly coated with olive oil. Split each steak into 2 servings, top with salsa and whole chives.

Roasted New Potatoes With Shallots And Sage

Ingredients:

6 tablespoons butter or margarine
1/4 cup chopped fresh sage
4 pounds medium-size red-skinned potatoes, scrubbed, quartered
1 teaspoon dried rubbed sage
16 shallots, peeled, halved lengthwise


Directions:
Preheat oven to 375 degrees F.

Cook butter and fresh sage in small saucepan over medium-heat until butter simmers and is well flavored with sage, about 4 minutes. Toss potatoes with dried sage and 2 tablespoons sage butter in bowl. Sprinkle with salt and pepper.

Transfer potatoes to 2 baking sheets. Bake 20 minutes.

Toss shallots in same bowl with 1 tablespoon sage butter. Season with salt and pepper. Divide shallots between baking sheets.

Roast until potatoes and shallots are tender and golden, turning occasionally, about 35 minutes longer.

Transfer potatoes and shallots to large bowl. Add remaining sage butter; toss. Season with salt and pepper.

Rich and Tasty Peanut Butter Cup Milkshake

Ingredients:

2/3 cup reduced fat milk
1 cup chocolate ice cream
1 tablespoon chocolate syrup
2 teaspoons peanut butter (creamy or chunky)


Directions:
Place all the ingredients in the mixing container. Blend on Low speed for 15 to 20 seconds, then blend on High for an additional 15 to 20 seconds until creamy and thick. Serve immediately

Mexican Chicken In Green Sauce (Pollo En Salsa Verde)

Ingredients:

1/2 cup shelled pumpkin seeds (pepitas)
1 cup chopped cilantro
1 cup chopped scallions
1 cup chopped canned or fresh tomatillos
1 jalapeno or other hot green chile, seeded and
chopped, or to taste
1/2 cup chicken stock or water
3 tablespoons vegetable oil
3 pounds chicken parts
Salt and freshly ground pepper, to taste

Directions:
Toast the pumpkin seeds in a dry skillet over moderate heat until lightly browned, 2 to 3 minutes. Combine in a blender with the cilantro, scallions, tomatillos, jalapeno, and enough chicken stock to make a smooth, thin paste.

Heat the vegetable oil in a large heavy skillet, preferably non-stick, over moderate heat. Season the chicken with salt and pepper and brown on all sides in the hot oil. Add the green sauce and enough additional chicken stock to make a thin, soupy sauce. Bring to a boil, reduce the heat, and simmer uncovered until the chicken is tender, 20 to 30 minutes.

Sugar-Free Cheesecake (Low Carb)

A rich and creamy cheese cake with no sugar!

Ingredients

1 grapeseed oil cooking spray
4 eggs, separated
2 egg whites
1/2 cup SPLENDA® No Calorie Sweetener, granulated
1 tsp fresh lemon juice
1 pinch salt
3 cup Cream Cheese, light, classic (or ricotta, drained)
1/2 tsp fresh lemon peel, grated (optional)
1/3 cup sour cream
2 tbsp SPLENDA® No Calorie Sweetener, granulated
2 tsp vanilla extract

Directions


1 Preheat oven to 400 degrees F. Line the bottom of a 9-inch springform pan with baking paper or grease with butter. Spray just a bit with grapeseed oil cooking spray.*
2 Separate eggs, and beat egg whites with salt until stiff.
3 Beat together Splenda for Baking and the egg yolks until thick. Add lemon juice. Next, with the mixer on a low-medium setting, beat in the cream cheese, a little at a time, until incorporated and fluffy.
4 Add a small amount of the egg whites, plus grated lemon peel if desired, and mix in gently. Next, gently fold the cream cheese mixture into the remaining egg whites. Pour mixture into pan. Give a little shake to make it level.
5 Bake for 10 minutes at 400 degrees F; reduce temperature to 300 degrees F and bake for another 40 minutes. When the top of the cake is set, turn off the oven and keep the oven door closed. Allow to cool for another hour in the oven.** Remove and continue to cool on a wire rack.
6 Whisk together remaining ingredients (sour cream, Splenda, and vanilla) . Spread on top of the cheesecake.


Additional Information
Garnish with berries if you like. Or, if you prefer, use almond extract instead of vanilla in the topping, and garnish with toasted, slivered almonds.

Hawaiian Stir-Fried Tofu

Ingredients:

1 pound tofu or tempeh, cut into cubes
1 tablespoon olive oil
3 cloves garlic, minced
1 large onion, sliced
1 small can pineapple chunks, drained with juices reserved
1 tablespoon low-sodium soy sauce
1 tablespoon cornstarch or arrowroot, MIXED WITH
2 tablespoons pineapple juice
1 teaspoon powdered or freshly grated ginger
1 cup sliced green and red bell pepper
1 cup fresh snow peas
1 cup carrots, julienned
1 cup broccoli, flowerettes




Directions:
Heat oil in wok over high heat. Add the tofu. When slightly browned on one side add the garlic and onion. Toss until browned on all sides. Remove the tofu and sprinkle with soy sauce and ginger, turning to coat.

Stir fry the veggies starting with the firmest, pushing each addition up the sides of the wok when cooked. Add more of the reserved pineapple juice to allow the vegetables to steam. Cover and cook to desired tenderness.

Push the contents of pan up the side of the wok, add the cornstarch and pineapple chunks, tossing everything until thickened, about 30 seconds.

Serve over hot white or brown rice.

El Torito`s Mexican Caesar Salad (copy cat recipe)

Ingredients:

***Cilantro Pepita Dressing:***
2 medium Anaheim chiles, roasted, peeled and seeded
1/3 cup roasted pepitas (pumpkin seeds)
2 garlic cloves, peeled
1/4 teaspoon ground black pepper
1 teaspoon salt
12 ounces salad oil
1/4 cup red wine vinegar
5 tablespoons grated Cotija cheese (see note)
2 small bunches cilantro, stemmed
1 1/2 cup mayonnaise
1/4 cup water

***Salad:***
2 corn tortillas
Vegetable oil
1 large head romaine lettuce, rinsed and spun dry
1/3 cup finely grated Cotija cheese
Roasted red bell pepper, peeled and cut into julienne strips
1/2 cup pepitas (roasted pumpkin seeds)

Directions:
Place all dressing ingredients except cilantro, mayonnaise and water in a blender of food processor. Blend approximately 10 seconds, and then add cilantro little by little until blended smooth. Depending on size of blender, it may be necessary to do in batches.

Place mayonnaise and water in a large stainless steel bowl, and mix with a wire whip until smooth. Add the blended ingredients to the mayonnaise mixture, and mix thoroughly. Place in an airtight container and refrigerate. Will keep for three days. Yields 1 quart.

To assemble salad: Cut corn tortillas into matchstick-size strips. Heat oil in saut� pan; fry tortilla strips until crisp. Remove with slotted spoon, and drain on paper towels. Set aside. Tear romaine into bite-size pieces. Place greens on salad plates and ladle approximately 2 ounces of cilantro pepita dressing on each salad.

Sprinkle each dish with Cotija cheese and tortilla strips. Arrange four red pepper strips like spokes on the top of each salad, and garnish with whole pepitas.

Note: Cotija cheese is a hard cheese, similar to Parmesan. It is available at some grocery stores and most Mexican markets.

Low Carb Orange Glazed Wings

Chicken wings marinated in a honey, orange juice, and soy sauce marinade.

Ingredients

12 chicken wing drummettes, tips removed
1/4 cup frozen orange juice concentrate, thawed
1/4 cup low sodium soy sauce
2 tbsp honey
1/2 tsp ground ginger
1/2 tsp garlic powder

Directions


1 Line a baking sheet with foil and spray with nonstick cooking spray.
2 Put wings in a glass or plastic bowl.
3 In a separate bowl, mix the orange juice concentrate, soy sauce, honey, ginger, and garlic powder.
4 Pour over the wings, cover, and refrigerate for a minimum of 1 hour but no more than 8 hours.
5 When ready preheat oven to 375 degrees F.
6 Remove wings from marinade and place on baking sheet. Save remaining marinade.
7 Bake for 20 minutes, turn chicken and marinate with saved marinade, bake another 20 minutes or until chicken is completely cooked.


Additional Information
Because you are marinating with orange juice concentrate which is acidic be sure to only marinate in bowls that are non-reactive, such as glass or plastic. Another good way to marinate the chicken is in a large freezer bag with a seal. To lower the sodium in this recipe, you can use low sodium soy sauce which tastes the same.

Easy to make Wake-Up Smoothie Recipe

A creamy vanilla coffee smoothie ready in minutes
Ingredients

6 oz lowfat vanilla yogurt
1/3 cup fat free milk
6 oz ice cubes (about 1/3 cup)
1 tsp instant coffee granules

Directions
Combine yogurt, milk and ice in a blender. Add coffee granules. Blend until smooth and frothy. Pour into tall glass and enjoy!

Herbed Bacon-Wrapped Fish

Herbed Bacon-Wrapped Fish

Ingredients:
4 cleaned whole fish (1 lb size)
salt and pepper
1 cup fresh herbs (such as thyme, tarragon, marjoram)
1 tablespoon olive oil
4 strips bacon, more as needed

Directions:
Rinse fish and pat dry. Season to taste inside and out. Place fresh herbs inside cavity of fish then lightly oil both sides of fish.

Wrap fish loosely with bacon strips leaving head and tail exposed.

Set fish in center of cooking grate and cover grill. Cook about 15 minutes. Turn once during cooking.

Remove from grill. Peel off top layer of skin and remove head. Slide fish onto platter.

To serve, slide a wide metal spatula between flesh and bones, and lift out each portion.

Spinach And Ricotta-Stuffed Chicken Breasts With Lemony White Wine Sauce

Ingredients:
***Stuffing***
1 cup cooked, chopped, and drained fresh spinach
1/2 cup ricotta
1/2 cup Gorgonzola
4 slices cooked bacon, crumbled
Kosher salt and freshly ground black pepper
1 large egg
***Sauce***
1/2 cup dry white wine
1/2 cup homemade chicken stock
1 tablespoon Dijon mustard
1 lemon, juiced
Kosher salt and freshly ground black pepper
Chopped parsley leaves, for garnish
***Chicken***
2 boneless, skinless chicken breast halves (8-ounce size)
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil


Directions:
Make the Stuffing: In a bowl, combine the spinach, ricotta, Gorgonzola, and bacon and mix well. Season with salt and pepper. Add the egg, mix well, and set aside.

Make the Sauce: Combine the wine and stock in a non-reactive saucepan. Bring to a boil and reduce to a sauce-like consistency. Whisk in the mustard, lemon juice, and season with salt and pepper, to taste. Set aside.

Make the Chicken: Place each chicken breast between 2 doubled-up sheets of plastic wrap, and pound to an even 1/4-inch thickness with a meat-pounder or rolling pin. Divide the stuffing between the breasts, mounding it along the center of each. Fold the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight rolled package. Secure each flap with a toothpick. Season the chicken all over with salt and pepper, to taste.

Heat the oil in a large skillet over medium heat. Add the chicken and cook, turning occasionally, until browned, about 2 minutes per side. Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more.

Transfer the chicken to a cutting board and let rest for 5 minutes.

Meanwhile, pour the sauce into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon.

Slice the chicken into medallions, divide among plates, and spoon some of the sauce over each. Garnish with parsley and serve immediately.

Tasty Afghan Chicken w/Yogurt

Ingredients:
2 large cloves garlic
1/2 teaspoon Salt
2 cups Plain, whole-milk yogurt
4 tablespoons lemon juice and pulp
1/2 teaspoon Cracked black pepper
2 large Whole chicken breasts


Directions:
Put the salt in a wide, shallow non-reactive bowl with the garlic and mash them together until you have paste. Add yogurt, lemon and pepper. Skin the chicken breasts, remove all visible fat and separate the halves. Bend each backward to break the bones so the pieces win lie flat. Add to the yogurt and turn so all surfaces are well-coated. Cover the bowl tightly and refrigerate. Allow to marinate at least overnight, up to a day and a half. Turn when you think of it. To cook, remove breasts from marinade and wipe off all but a thin film. Broil or grill about 6 inches from the heat for 6 to 8 minutes a side, or until thoroughly cooked. Meat will brown somewhat but should not char. Serve at once.



 

Zesty Stuffed Mushrooms** Low Carb Recipe

Quick and simple appetizer with feta cheese and cayenne
Ingredients

4 fresh mushrooms (med), button
1 1/2 tbsp reduced fat feta crumbles (1/3 oz)
2 tsp chopped parsley
1/2 tsp extra virgin olive oil
1/8 tsp ground cayenne (red pepper), or to taste

Directions
1 Preheat the oven to 425 degrees F. Lightly spray a small baking dish with olive oil spray.

2 Remove the stems from the mushrooms by gently twisting the stem until it comes loose and pulls from the mushroom top.

3 Mince the stems and place in a small mixing bowl. Place the caps in a small mixing bowl stemmed-side up.

4 Add the cheese, parsley, oil and cayenne to the bowl. Mix well.

5 Spoon out the mixture evenly into the reserved mushroom caps. Divide the remaining mixture evenly between the caps, mounding the filling on each.

6 Bake for 12 to 15 minutes, or until tender. Let the mushrooms stand to cool slightly before serving.

Additional Information

These mushrooms are suprisingly tasty with low-fat feta cheese. If you aren't a fan of spicy food, you may want to use a bit less than the recommended 1/8 of a teaspoon of cayenne pepper.

Apple and Spice Pork Roast

This roast uses applesauce as part of the glaze and sauce

Ingredients

3 lb Pork, roast, top loin, raw (boneless)
1 cup unsweetened applesauce
1/3 cup packed brown sugar
2 tsp vinegar
1 tsp yellow mustard
1/8 tsp ground cloves
1 tbsp white all purpose flour
1/2 tsp salt
1/4 tsp sugar
1/8 tsp garlic powder
1/8 tsp black pepper, freshly ground

Directions


1 Heat oven to 350 degrees F. Stir together applesauce, brown sugar, vinegar, mustard and clove in small bowl; refrigerate half of the applesauce mixture and set aside remaining applesauce mixture.
2 Combine flour, salt, sugar, garlic powder and pepper in another small bowl.
3 Rub flour mixture evenly over entire surface of pork. Place pork on rack in shallow roasting pan.
4 Roast, uncovered, until internal temperature is 140 degrees F. Spoon reserved applesauce mixture over roast. Roast until internal temperature is 155 degrees F., 1 to 1 1/2 hours total cooking time (about 18-20 minutes per pound).
5 Transfer roast to serving platter; cover with foil and let stand for 15 minutes before slicing. Heat chilled applesauce mixture in small saucepan until boiling; boil for 1 minute. Spoon heated applesauce mixture over pork slices.

Recipe from the national pork board

All American Fried Chicken Recipe **Low Carb **

Boneless chicken breast coated in pecans and lightly fried.

16 oz boneless skinless chicken breasts, butterflied and lightly pounded (4-4 oz. pieces)
1/2 cup chopped pecans, divided, 1/4 cup finely ground and 1/4 cup coarsely ground
1 eggs, beaten
4 egg whites, beaten
2 pinch black pepper, freshly ground, to taste
2 pinch salt, to taste (optional)
2 tbsp safflower oil (oil for frying)

Directions


1 Season the chicken with salt (optional) and freshly ground black pepper. Combine the eggs and egg whites in a bowl.
2 Dip the chicken into the finely chopped nuts and coat.
3 Next, dip the chicken into the beaten egg mixture, and then into the coarsely ground nuts, coating evenly.
4 Fry the chicken on medium heat until golden brown, approximately 4 minutes per side.
5 When removing the chicken, handle with care, and place on a paper towel to drain excess oil.
6 Season with salt (optional) and pepper to taste, and serve.


Additional Information
Filberts or blanched almonds can be substituted for the pecans.

Almost Better than Sex Cake ** Diabetic Friendly **

A decadent cake made with yogurt, pudding mix, chocolate chips, and pecans.

Ingredients

1 yellow cake mix, 18.5 ounce package
1 cooking spray, for baking
1/2 cup fat free milk
1/4 cup water
1/3 cup canola oil
2 eggs
2 egg whites
1 cup plain nonfat yogurt
1 Pudding, vanilla, instant, 3.5 ounce package (one 4-serving box)
4 oz bar German baking chocolate, grated
1/3 cup semi sweet chocolate chips
1/2 cup chopped pecans

Directions


1 Preheat the oven to 350 degrees F and coat a 10-inch Bundt pan with nonstick cooking spray.
2 Using a large mixing bowl, combine the cake mix, milk, water, oil, eggs, egg whites, yogurt, and vanilla pudding. Beat slightly, only until ingredients are mixed.
3 Stir in the grated chocolate, chocolate chips, and pecans then pour batter into prepared pan.
4 Bake for 45 to 55 minutes, or until an inserted toothpick comes out clean. Do not overbake.
5 Cool 10 minutes, and invert onto a serving plate.


Additional Information
You can use sugar-free cake mix and pudding mix to help bring the carbs down in this recipe.

Angel Hair With Avocado and Tomatoes

Tomatoes, avocado, basil leaves, and garlic over angel hair pasta.

Ingredients

8 oz Pasta, angel hair, semolina, dry
2 tbsp olive oil (or canola oil)
2 medium garlic cloves, finely chopped
3/4 cup fresh basil, chopped
1 Avocado, California, fresh, peeled, pitted and cut into small cubes
4 fresh tomatoes, cut into small cubes
1/2 tsp salt (optional)
1/4 tsp black pepper

1 Cook pasta according to directions and drain.
2 As pasta is cooking, heat oil in 3-quart saucepan over medium heat. Cook garlic in oil for 5 minutes, stirring occasionally, until garlic is tender (not brown), remove from heat.
3 Stir basil, avocado, and tomatoes into garlic in saucepan. Toss vegetable mixture and pasta. Sprinkle with salt and pepper.

Low Carb Almond Spiced Chicken

Chicken pieces cooked with almonds in a tasty sauce with curry powder and vegetables.

Ingredients

1 tsp Margarine, 80% fat, unsalted, tub
1/4 cup sliced almonds, chopped
2 tsp curry powder, divided
1 cup chopped apples, unpeeled, diced
1/2 cup fresh chopped onion
1/2 cup fresh mushroom slices
1 tbsp white all purpose flour
1 tsp chicken bouillon
1 cup water, boiling
1/2 cup fat free milk
1 tbsp fresh lemon juice
1 cup cooked chicken breast, diced

Directions


1 In a large skillet, melt margarine over medium heat. Add almonds and cook for about 10 minutes, or until they are golden brown. Stir often.
2 Sprinkle with 1 teaspoon of the curry powder, and then toss them lightly to coat. Then, drain the almonds on paper towels.
3 Sauté the apple, onion, and mushrooms in the same skillet for 5 minutes. Stir in the remaining 1 teaspoon of curry powder and the flour. Stirring frequently, cook over low heat for 2 minutes.
4 After dissolving the bouillon granules in the boiling water, add the broth to the skillet with the milk and lemon juice.
5 Constantly stirring, continue to cook over low heat until the mixture has become smooth and thickened, roughly 5 minutes.
6 Add the chicken, and then continue to cook over low heat until it has heated thoroughly.

5 servings 9.5g Carb per serving

Zesty Vegetarian Pitas

Ingredients:

1/2 cup light mayonnaise
1/4 cup chopped fresh basil
2 tablespoons sun-dried tomato spread
1 teaspoon lemon juice
1/4 teaspoon pepper
1 can (15-ounce size) chickpeas, drained
2 cups chopped seeded tomato
1/2 cup diced seeded peeled cucumber
1/4 cup chopped red onion
1/4 cup fat free Italian dressing
2 (6-inch) pitas, cut in half
4 curly leaf lettuce leaves


Directions:
Combine first 6 ingredients in a food processor; process until smooth. Cover and chill. Combine tomato, cucumber, onion, and dressing in a bowl; cover and marinate in refrigerator 1 hour.

Drain tomato mixture; discard marinade. Line each pita half with a lettuce leaf; spread each with 3 tablespoons chickpea mixture. Spoon about 2/3 cup marinated vegetables into each pita half

Portobello Sandwiches Vegetarian Recipe

Ingredients:

4 large portobello mushrooms, stems removed
1/4 cup Italian dressing, divided
cooking spray
4 (1-ounce) slices provolone cheese
4 (2.5 ounce) whole wheat hamburger buns, split
1 (7-ounce) jar roasted red peppers, drained and quartered


Directions:
Brush both sides of mushrooms evenly with 3 tablespoons Italian dressing. Coat grill rack with cooking spray; place on grill over medium hot coals (350 to 400 degrees) Grill mushrooms covered, 4 minutes on each side or until tender. Place cheese over mushrooms, and grill about 1 minute until cheese melts. Brush buns with remaining 1 tablespoon dressing; grill covered until lightly toasted. Place mushrooms over bottoms of buns; top with roasted pepper pieces and tops of buns.

Canyon Ranch Spa Salmon Teriyaki

Ingredients:

1/2 cup low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon chopped fresh garlic
1 tablespoon fresh ginger, minced
1 1/2 cup thawed apple juice concentrate
4 (4-oz.) salmon filets
1/2 cup finely chopped green onions
***Salad:***
1 medium green apple, julienned
1/2 carrot, julienned
1/2 red onion, cut in half and thinly sliced
1/2 diced red bell pepper
1/2 cup diced pineapple
1 cup shredded bok choy
2 cups cooked udon noodles


Directions:
Process soy sauce, rice vinegar, garlic, ginger and apple juice in food processor or blender. Stir in green onions.

Combine salmon with half of marinade in a shallow bowl. Reserve remainder. Marinate 1 to 2 hours in refrigerator. Turn salmon occasionally to distribute marinade evenly.

Preheat grill or broiler. Discard marinade and cook salmon for 3 to 5 minutes each side, flesh side down first. Then turn and continue until white juices appear.

Combine vegetables for salad and mix well. Place � cup udon noodles on each plate. Top with 1 cup vegetables and 1 salmon filet. Drizzle 2 tablespoons of reserved marinade over each plate.

Cafe Trastevere`s Penne Puttansca ** Quick and Easy

Ingredients:

Minced Garlic
1 (8 oz.) can Pomodoro Tomatoes (Plum Tomatoes)
Portabello Mushrooms - cut into chunks
2 teaspoons Capers
4 Chicken breasts cut into bite-size pieces
Salt & Pepper
Balsamic Vinegar
Penne Pasta - cooked


Directions:
Cook plum tomatoes, crushing them as they cook slowly. If plum tomatoes are not available, use a ready made tomato sauce .

Saut� minced garlic in olive oil until it turns white. Add in pomodoro (plum tomatoes) add capers, portobello mushrooms, and chicken. Salt & pepper to taste. Cook at low heat until chicken is done.

Toss with penne pasta, while tossing add the balsamic vinegar to taste. Sprinkle with parmigiana cheese.

Bacco`s Crabmeat Ravioli

Ingredients:

***Crabmeat Filling:***
1/4 cup Olive Oil
1 Yellow Onion, small dice
1 Summer Squash, small dice
1 Zucchini, smll dice
2 teaspoons Mixed Fresh Herbs
1 pound Lump Crabmeat, remove all shells
1/2 cup Dried Bread Crumbs
1 bunch Green Onions
Salt and White Pepper to taste
***Ravioli Pasta:***
4 pounds Semolina flour
1 pound All-purpose flour
1 tablespoon salt
6 Eggs and enough water to total
16 ounces of liquid
***Lemon Basil Butter Sauce:***
1/4 cup White Wine
1/4 cup Seasoned Rice Vinegar
2 tablespoons Lemon Juice
1 Shallot, minced
1 pound Whole Butter (cut into cubes)
1/8 cup Heavy Cream
2 tablespoons Fresh Basil (cut into strips)
Salt and Pepper to taste




Directions:
Crabmeat Filling:

Heat olive oil in sauce pan over medium-high heat. Add yellow onion and cook until translucent, about 5 minutes. Add squash and zucchini, cook 5-7 minutes. Add salt, white pepper, mixed herbs and green onions. Cook additional 5 minutes. Remove mixture from heat, pour into colander to drain all liquid. Once mixture has cooled, add crabmeat and bread crumbs. Season to taste.

Ravioli Pasta:

Combine all ingredients and use pasta maker, if no machine available roll out dough to desire thickness and cut into two even sheets. Lightly eggwash the bottom sheet and then place balls of filling 2 1/2 inches apart.

Cover filling with the remaining sheet of pasta (do not eggwash) and cut into equal squares. Use your fingers to press edges together (removing any air pockets) and place on cornmeal dusted cookie sheet. Sprinkle ravioli with cornmeal and proceed to cooking instructions.

To Cook Pasta: Place ravioli in boiled salted water and cook for 3 1/2 to 4 minutes, then drain. Add cooked ravioli to sauce as directed.

Lemon Basil Butter Sauce:

In a small sauce pan, combine white wine, rice vinegar, lemon juice and shallots. Over medium heat reduce until syrupy. Add cream and reduce by half. Adjust heat to low. Whisk in one cube of butter at a time, making sure each cube of butter is melted before you add the next, until all the butter is incorporated. Strain and season with salt, pepper and basil. Toss cooked raviolis in sauce and serve immediately.

Ah Sa Wan Restaurant Black Pepper Chicken

Ingredients:

1/4 teaspoon salt
1/2 teaspoon sugar
1 dash soy sauce
1 dash white pepper
1 1/2 teaspoon cornstarch; divided
1 cup chicken breast; sliced
2 tablespoons vegetable oil; divided
1 teaspoon chopped garlic
1 cup sliced onion
1/2 teaspoon ground black pepper
1 cup sliced celery
1 cup sliced green pepper
1 cup carrot slices; 1/4-inch
1/2 cup baby corn
1/2 cup water
1/2 teaspoon hot chili oil
2 teaspoons Water




Directions:
In a bowl, combine salt, sugar, soy sauce, white pepper and 1/2 tsp. cornstarch; add chicken and coat all sides. Let rest for about 15 minutes.

In a wok or large pan, heat 1 tablespoon of the vegetable oil, saute marinated chicken, cook 3 minutes or until barely cooked through; remove chicken and drain.

Heat the remaining tablespoon oil in wok, add garlic and onion, saute until golden brown. Add chicken and black pepper with remaining vegetables. Add 1/2 cup water and chili oil. Mix 1 teaspoon cornstarch with 2 teaspoons water. Add to mixture and cook until mixture thickens.

B.B. King's Blues Club And Restaurant B.B.'s Barbequed Ribs

Ingredients:

4 pounds pork loin ribs
8 cups canned tomato sauce
1 cup diced tomato
1/2 cup firmly packed brown sugar
1/2 tablespoon Worcestershire sauce
4 tablespoons dried onion
1/2 cup soy sauce
1/2 cup water
***Dry Spice Rub***
2 cups chili powder
2 tablespoons garlic granules
2 teaspoons onion powder
1 teaspoon cumin
3 teaspoons salt
4 tablespoons seasoned salt




Directions:
Rub ribs well with some of the Dry Spice Rub and refrigerate, covered, for 4 to 6 hours.

In a saucepan combine tomato sauce, tomato, sugar, Worcestershire sauce, onion, soy sauce, water and 1/2 cup Dry Spice Rub and cook over very low heat for 3 hours.

Preheat a grill or smoker over low heat until hot. Add ribs and cook, covered, for 3 to 5 hours. Brush with sauce during last minutes of cooking. Serve with remaining sauce.

Dry Spice Rub

In a jar combine all ingredients well and store in a dry place, covered, until ready to use.

Buca di Beppo Chicken Marsala

Ingredients:

Olive oil
4 thin chicken breast cutlets
2 ounces low salt bacon, cut into 1/4-inch pieces
1/2 cup flour
Coarse salt
Fresh ground pepper
1/2 cup dry Buca di Beppo Marsala wine (not available to the public)
4 tablespoons heavy cream
Minced fresh flat-leaf parsley


Directions:
Coat a large skillet lightly with olive oil and set over medium-high heat. Add bacon and cook just until crisp and lightly browned. Remove with a slotted spoon; set aside. Leave fat in pan.

Put flour on a plate. Pat cutlets dry. Season lightly with salt and pepper, then dredge in flour.

Heat pan with bacon fat over medium-high heat. Add a touch more olive oil if necessary to make approximately 2 tablespoons. When fat is hot, shake excess flour off cutlets and place in pan. Saut�, turning once until browned on both sides. Thin cutlets should only take a few minutes per side. Remove cutlets. Pour excess fat from pan. With pan over medium-high heat, add the Marsala and scrape up the browned bits from the bottom of the pan. Cook Marsala until it is reduced by one quarter.

Stir in cream and simmer until you get a nicely thickened sauce. Return the chicken and bacon to the pan and turn the cutlets to coat and reheat for a minute. Serve with the sauce over the top, with a sprinkling of parsley.

Outback Steakhouse Gold Coast Coconut Shrimp

Ingredients:

1 cup flat beer
1 cup self-rising flour
2 cups sweetened coconut flakes, divided
2 tablespoons sugar
1/2 teaspoon salt
12 jumbo shrimp
Vegetable oil for frying
Paprika

***Marmalade Dipping Sauce***
1/2 cup orange marmalade
2 teaspoons stone-ground mustard (with whole-grain mustard seed)
1 teaspoon prepared horseradish
1 dash salt

Directions:
For the batter: Use an electric mixer to combine the beer, flour, 1/2 cup coconut flakes, sugar and salt in medium bowl. Mix well, then cover and refrigerate for at least one hour.

Prepare the shrimp by deveining and peeling off the shell back to the tail. Leave the last segment of the shell plus the tail as a handle.

When the batter is ready, preheat oil in a deep pot or deep fryer to about 350 degrees. Use enough oil to cover the shrimp completely. Pour the remainder of the coconut into a shallow bowl.

Be sure the shrimp are dry before battering. Sprinkle each shrimp lightly with paprika before the next step. Dip one shrimp at a time into the batter, coating generously. Drop the battered shrimp into the coconut and roll it around so that it is well coated.Fry four shrimp at a time for 2 to 3 minutes or until the shrimp become golden brown. Flip the shrimp halfway through.

Drain on paper towels briefly before serving with marmalade sauce on the side.

Marmalade Dipping Sauce

Combine in a small bowl and refrigerate for at least one hour.

Lemon Garlic Tilapia

Ingredients:

4 tilapia fillets
3 tablespoons fresh lemon juice
1 tablespoon butter, melted
1 clove garlic, finely chopped
1 teaspoon dried parsley flakes
pepper to taste


Directions:
Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.

Rinse tilapia fillets under cool water, and pat dry with paper towels.

Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.

Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

Old Spaghetti Factory's Spaghetti with Burnt Butter

Ingredients:

1 cup butter
1 cup Mizithra cheese
pasta of choice


Directions:
There is a terrific dish served by The Old Spaghetti Factory chain, called Spaghetti with Browned Butter,. It is served topped with shredded Mizithra cheese (a Greek hard cheese). If mizithra is not available (I am able to easily locate it St. Louis at cheese shops and some supermarkets), a blend of ricotta salata and romano is suggested

Browned Butter Procedure: Cut 2 sticks of butter into 8 pieces and place in a 2-quart sauce pan. Place the pan of butter on a burner on medium heat. Bring butter to a slow boil (about 5 minutes).

Once the butter begins to boil, stir constantly to prevent residue from sticking to the bottom of the pan. As the butter cooks, it will start to foam and rise. Continue stirring, otherwise the butter foam could overflow (about 5 minutes) and catch fire.

Once the butter stops foaming and rising, cook until amber in color (about 1 to 2 minutes). It will have a pleasant caramel aroma.

Turn off the heat and remove pan from burner. Let the sediment settle to the bottom of the pan for a few minutes.

Pour the brown butter through a strainer into a small bowl. Do not disturb the residue at the bottom of the pan.

The brown butter can be stored in the refrigerator and reheated in a microwave as needed.

Boil the pasta of choice until Al Dente. Drain pasta and divide into four servings. Spread 1/4 cup of Mizithra over each pasta serving. Top with 1/4 cup of hot brown butter.

Italian Chicken Saltimbocca

Ingredients:

4 skinless, boneless chicken breast halves
4 slices thinly sliced prosciutto
1/3 cup butter
1 cup white wine
4 slices provolone cheese


Directions:
Place 1 prosciutto slice over each chicken breast and fasten with toothpicks. Melt butter in a medium skillet over medium high heat and fry chicken for 5 to 7 minutes, or until almost cooked through (juices run clear).

Pour wine over chicken and allow to evaporate; place 1 cheese slice over each chicken breast and cover skillet. Cook until cheese has melted, about 5 minutes.

Bacon-Wrapped Pork With Apricot Sauce

Ingredients:

***PORK***
4 pork fillets
16 dried apricots
2 cups fresh breadcrumbs
2 teaspoons grated root ginger
2 spring onions
2 teaspoons salt
freshly ground black pepper
8 rashers bacon
***APRICOT SAUCE***
2 small can apricots
2 teaspoons prepared garlic.
2 teaspoons ground cardamom
2 teaspoons ground cumin
1/2 cup chicken stock



Directions:

For Pork: Cut pork fillets in vertically, then make a deep slit lengthways through each pork piece.

Place breadcrumbs in a bowl. Chop apricots finely and mix into breadcrumbs with the ginger. Wash spring onions and chop finely, including some of the green. Add to the breadcrumbs with salt and pepper. Fill the slit in the pork with stuffing mixture.

Derind bacon and wind a rasher around each pork piece to keep stuffing in place. Place in a baking dish and bake at 420 F for 15 - 20 minutes or until meat is cooked through. Serve with Apricot Sauce.

For Sauce: Mash apricots with garlic, cardamom and cumin. Simmer with the stock for 5 minutes.

Beef & Mushrooms Dijon

Beef & Mushrooms Dijon

Ingredients:

1 pound Boneless Beef Sirloin Or Top Round Steak -- 3/4" thick
2 tablespoons Vegetable Oil -- divided
2 cups Sliced Mushroom
1 medium Onion -- sliced
1 can (10 3/4 Oz.) Condensed Cream Of Mushroom Soup
1/2 cup Water
2 tablespoons Dijon Mustard
4 cups Hot Cooked Rice


Directions:
Slice the beef into very thin strips. In a large skillet, over medium-high heat, heat half the oil. Cook the beef in two batches until browned, stirring often.

Set the beef aside. Add the remaining oil. Add the mushrooms and onion and cook over medium heat until tender. Add the soup, water, and mustard. Heat to a boil.

Return the beef to the pan. Heat through. Serve over the hot rice.

Olive Garden Parmesan Crusted Chicken

Olive Garden Parmesan Crusted Chicken

Ingredients:

1 cup Plain Bread Crumbs
2 tablespoons Flour
1/4 cup Kraft Parmesan Cheese
1 cup Milk
6 (1/2") Thick Pieces of Chicken Breast Strips (chicken tenders)
Vegetable Oil ( frying )
2 cups dry Bowtie Pasta
2 tablespoons Butter
3 tablespoons Olive Oil
2 teaspoons Crushed Garlic
1/2 cup White Table Wine (Chablis)
1/4 cup Water
2 tablespoons Flour
3/4 cup Half and Half
1/4 cup Sour Cream
1/2 teaspoon Salt
1/8 teaspoon Basil Leaves
3/4 cup Mild Asiago Cheese ( finely grated)
***Garnish***
4 Broccoli Florets (lightly steamed)
2 White Mushrooms (quartered lightly steamed)
1/4 teaspoon Crushed Red Pepper




Directions:
Prepare pasta according to package directions. Wash and drain chicken strips. Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in dish for dipping. Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs. Place in fry pan that the oil has bee heated and fry at medium to medium low temperature until golden. Remove and drain chicken. In a saucepan on medium heat, melt butter, add olive oil. Whisk in flour until mixture is blended. Quickly add garlic, water, and 1/2 teaspoon of salt stir well. Add wine and blend. Immediately add half and half and sour cream stir. When mixture is smooth add grated cheese stir until melted. Finally sprinkle fresh basil in the sauce and stir lightly and remove from heat.

Place 2 cups pasta in individual a pasta dish. Spoon about 1/2 - 3/4 cup sauce over pasta, add broccoli and mushrooms. Place Parmesan Chicken on pasta and sprinkle red crushed pepper and add grated Parmesan cheese if desired.

Specialty of the House Pizza

Specialty of the House Pizza

Ingredients:

1 pound Italian sausage -- sliced
1 tablespoon olive oil or vegetable oil
2 small zucchini -- sliced
1 small eggplant -- sliced
1/2 teaspoon garlic powder
1 ja (4-ounce size) sliced pimentos -- drained
2 tablespoons grated Parmesan cheese
1 round loaf Italian or French bread -- split and toasted
1 jar (14-ounce size) pizza sauce
1 cup shredded Provolone or Mozzarella cheese


Directions:
Preheat oven to 425 degrees F.

In a large skillet, saute sausage in oil until meat is thoroughly cooked. Add zucchini, eggplant and garlic powder; saute until vegetables are almost tender. Drain fat.

Combine pimentos and Parmesan cheese with sausage mixture; set aside. Evenly cover each piece of bread with half a jar of sauce, sausage mixture and cheese.

Bake 13-15 minutes or until heated through.

Whiskey Pork Chops

Whiskey Pork Chops

Ingredients:

2 boneless, pork loin chops (6-ounce size)
vegetable oil spray
1/4 cup whiskey
1 tablespoon brown sugar
1 tablespoon Dijon mustard
salt and freshly ground pepper


Directions:
Trim visible fat from pork. Heat a nonstick skillet just big enough to fit the chops over medium-high heat. Spray with oil.

Brown pork chops, about 2 minutes per side. Lower heat to medium and add whiskey. Cover and cook the chops 5 to 7 minutes or until the chops are cooked through. A meat thermometer will read 160 degrees F.

Remove chops to a plate and add 1/2 cup water, sugar and mustard to the skillet. Blend well and raise the heat to high. Reduce to a smooth sauce. It will thicken as it reduces, about 3 minutes.

Spoon sauce over chops. Season with salt and pepper.

Low Carb Salmon With Thai Basil Vinaigrette

Low Carb Salmon With Thai Basil Vinaigrette

Ingredients:

2 salmon filets (6-oz size)
***Vinaigrette***
4 sprigs basil leaves
1/2 tablespoon rice wine vinegar
2 tablespoons canola oil
1 clove garlic
1/2 tablespoon lime juice
1/2 tablespoon fish sauce
1 pinch sugar substitute
Salt to taste

Directions:

In blender, process all vinaigrette ingredients and set aside. Pour vinaigrette over fish.

Bake or grill salmon until done to your liking.

Harry Caray's Chicken Italiano

Harry Caray's Chicken Italiano

Ingredients:

4 boneless chicken breasts (7 ounces each)
Salt and pepper
12 ounces sauteed spinach
1 red pepper, roasted, peeled and quartered
12 ounces goat cheese
8 ounces Parmesan
4 teaspoons chopped Italian parsley
6 ounces flour
2 eggs
1/2 cup milk
Bread crumbs
4 ounces Romano
2 teaspoons granulated garlic
Salt and pepper
6 ounces olive oil

Directions:
Preheat oven to 350 degrees F. Pound chicken and season each breast with salt and pepper. Top chicken with spinach, red pepper, goat cheese, Parmesan, salt and pepper, to taste.

Roll chicken with ingredients inside. Lightly dust each piece of chicken with flour. Whisk eggs and milk in bowl. Roll chicken in milk-egg mix.

Combine bread crumbs, parsley, Romano, garlic, salt and pepper in a separate bowl. Roll chicken in bread crumb mixture.

Heat skillet to low-medium and add olive oil. Lightly saute the chicken until golden brown on both sides. Bake for 12 to 15 minutes or until done.

Jamaican Jerk Chicken Wings

Jamaican Jerk Chicken Wings

Ingredients:

18 Chicken wings -- trimmed
***MARINADE***
1 Onion -- chopped
2/3 cup Scallions -- chopped
2 cloves Garlic
1/2 teaspoon Thyme -- crumbled
1 1/2 teaspoon Salt
1 1/2 teaspoon Ground allspice
1/4 teaspoon Nutmeg -- grated
1/2 teaspoon Cinnamon
1/4 cup Jalapeno pepper -- minced
1 teaspoon Black pepper
6 drops Tabasco sauce
2 tablespoons Soy sauce
1/4 cup Vegetable oil


Directions:
For Marinade: In a food processor or blender, puree all ingredients except for the wings.

In a large shallow dish arrange the wings in one layer and spoon the marinade over them, rubbing it in (use rubber gloves). Let them marinate, covered & chilled, turning them once, at least 1 hour, or preferably, overnight.

Arrange the wings in one layer on an oiled rack set over a foil-lined roasting pan, spoon the marinade over them & bake in the upper third of a preheated 450 degrees F oven, 30-35 minutes, or until they are cooked through.

Worlds Hottest Wings

Worlds Hottest Wings

Ingredients:

2 pounds chicken wings, cut up Buffalo-style
6 whole sorrano chili peppers
6 whole red chili peppers
10 whole jalapeno peppers
2 cups white wine
1 bottle Tabasco Sauce
1/2 bottle Worcestershire sauce
10 tablespoons Cayenne pepper
10 tablespoons Durkee red-hot sauce
1 tablespoon salt
3 tablespoons pepper
1/2 cup vinegar
1 fire extinguisher (Optional-Ha!)

Directions:
In a blender, carefully puree the peppers, wine, vinegar and all spices. Caution, the fumes are deadly and wear rubber gloves or your fingers will burn!

Put the puree into a bowl and marinate the wings in the bowl in the fridge for 5 days. After 5 days, carefully remove the wings and broil them until cooked. Usually it's approximately 15 minutes (+/- 5 minutes).

Take the marinade, put it on the stove, add 1/4 cup sugar and heat to a boil. Reduce until thick. Pour over wings and re-broil for about 5 more minutes, serve with soda water for maximum heat effect but keep plenty of ice water handy.

Outback Steakhouse`s Coral Reef Rita

Outback Steakhouse`s Coral Reef Rita

Ingredients:

1 shot good quality tequila
1 shot triple sec
1/4 cup sweet and sour mix
1/4 cup cranberry juice
1/2 shot Grand Marnier
1 wedge of lime
lime juice, in a shallow dish
margarita salt, in a shallow dish

Directions:
Place lime juice in a shallow dish. Invert a glass and dip the rim in the lime juice. Immediately dip in the margarita salt to coat the rim.

Place enough crushed ice in the glass to fill it half way. Stir in the, tequila, triple sec, sweet and sour mix, cranberry juice, and Grand Marnier. Serve with a wedge of lime on the rim.

Low Sodium German Potato Dumplings

Low Sodium German Potato Dumplings

Ingredients:

8 Potatoes
1 Egg, Beaten
3 tablespoons Cornstarch
1 cup Low Sodium Bread Crumbs
Flour, as needed


Directions:
Peel potatoes and boil in salted water until soft.

Drain and mash smoothly. Blend in egg yolks, corn starch, bread crumbs and pepper. Mix thoroughly and shape into dumplings.

You may need to add flour to make dumplings hold together.

Roll each dumpling in flour and drop into rapidly boiling water. Cover and cook for about 15 or 20 minutes.

All To Myself Cheesecakes

All To Myself Cheesecakes

Ingredients:

12 chocolate sandwich cookies with white filling
16 ounces softened cream cheese
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup semisweet chocolate pieces
2 teaspoons shortening


Directions:
Split cookies, keeping filling on one cookie. Line muffin pans with foil baking cups. Place filling covered cookie in bake cups, filling side up. Set aside.

In a medium mixing bowl, beat cream cheese, sugar and vanilla until smooth and fluffy. Beat in eggs just until well mixed. Spoon cream cheese mixture into bake cups. Crush remaining cookies and sprinkle over cream cheese mixture.

Bake, uncovered, in 325F oven for 25 minutes. Cool.

In a small saucepan, melt chocolate pieces with shortening over low heat, stirring frequently. Drizzle over baked cheesecakes. Cover and chill.

Garlicky Grilled Portobello Mushroom Tacos with Smoky Tomato-Chile Salsa

Garlicky Grilled Portobello Mushroom Tacos with Smoky Tomato-Chile Salsa

Ingredients:

1 medium white onion, sliced into 1/2-inch rounds (keep the rounds intact for easy grilling)
3 cloves garlic, peeled and roughly chopped
1/4 cup fresh lime juice
1/4 teaspoon cumin, preferably freshly ground
salt
6 portobello mushrooms (4- to 5-inch size), stems removed and caps wiped clean*
vegetable or olive oil for the onion
12 ounces ripe tomatoes
3 medium fresh poblano chilies
3 tablespoons chopped fresh cilantro
12 warm, fresh corn tortillas




Directions:
* you can use a spoon to scrape out the dark gills on the underside of the caps, though it's not really necessary

Marinating the mushrooms: In a food processor or blender, combine 1/3 of the onion, the garlic, 3 tablespoons of the lime juice, the cumin and 1/2 teaspoon salt. Process to a smooth puree.

Lay out the mushroom caps in a non-aluminum baking dish. Using a spoon, smear the marinade over both sides of each mushroom cap. Cover and let stand for 1 hour.

Preparing the salsa: Heat a gas grill to medium-high or light a charcoal fire and let it burn just until the coals are covered with gray ash and very hot.

Either turn the burner(s) in the center of the grill to medium-low or bank the coals to the sides of the grill for indirect cooking. Set the cooking grate in place, cover the grill and let the grate heat up, 5 minutes or so.

Brush or spray the remaining onion slices with oil and lay in a single layer in the center (the least hot part) of the grill, along with the tomatoes. Set the chilies over the hottest part. Roast, turning everything occasionally, until the chilies' skin (but not the flesh) is blistered and uniformly blackened all over, about 5 minutes, and the onion and tomatoes are softened and browned in spots, 10 to 15 minutes, depending on their size and the heat.

When the chilies are done, remove them and cover with a kitchen towel. Set the tomatoes aside on a plate. Finely chop the onion and scoop it into a bowl.

When the tomatoes are cool enough to handle, pull off their skins. Use a mortar to crush them, or place them in a food processor or blender and pulse until coarsely pureed. Add to the chopped onion.

Rub the blackened skin off the chilies, then pull out the stems and seed pods. Rinse briefly to remove any stray seeds and bits of skin. Chop into small bits and stir half into the tomato-onion mixture along with the remaining 1 tablespoon, lime juice and the cilantro.

Taste, season with salt, usually about 3/4 teaspoon, and then scoop into a serving bowl.

Grilling the mushrooms: Remove the mushrooms from the marinade, spray or brush them with oil and lay gill side up over the hot part of the grill. Cook until browned in spots, about 5 minutes, then flip and move to the center of the grill - the cooler part - and continue grilling until they feel a little limp but still have some body, about 10 minutes more.

Serving the tacos: Cut the mushrooms into 1/4-inch strips. Scoop into a warm serving dish and mix with the remaining chopped poblanos. Season with salt, usually about 1/4 teaspoon.

Set the mushrooms on the table along with the salsa and hot tortillas - everything you need for making wonderful soft tacos.

Working ahead: The mushroom caps can remain in their marinade for as long as 24 hours, covered in the refrigerator. The salsa will keep nicely (covered and refrigerated) for a day or so. The mushrooms are best cooked shortly before serving.

Outback Steakhouse Queensland Chicken & Shrimp Recipe

Outback Steakhouse Queensland Chicken & Shrimp Recipe

Ingredients:

1/2 cup milk
2 tablespoons butter
1/2 pint cream
1/4 teaspoon poultry seasoning
1/8 teaspoon cayenne (adjust to taste)
1/8 teaspoon white pepper
1/8 teaspoon onion powder
1/2 cup white wine
1 tablespoon garlic powder
1 pound linguine
4 chicken breasts
8 ounces shrimp
1 tablespoon olive oil


Directions:
Mortar spices well. Put cream and milk in pan with butter and 1/2 spice mixture. Thicken and reduce, and set aside. Cook linguine to the al dente stage. Saute chicken breasts with wine and remaining spices until done. Remove and set aside.

Saute shrimp in pan, adding wine if necessary. Serve each breast on a bed of linguine with shrimp. Cover with sauce.

Garlic: A Quick Guide

Garlic: A Quick Guide

Garlic, there's nothing like the smell of garlic. It's great in soups and sauces, roasted with meats or on its own, and it's wonderful mixed with butter and slathered on bread and then baked.

The scientific name for garlic is Allium Sativum. It is related to the lily and the onion. Although related to the onion, and having a flavor that very slightly resembles that of an onion, garlic does not bring tears to the eyes when chopped.

When buying fresh garlic, be sure that the head feels very firm when you squeeze it. Over time, garlic will soften and begin to sprout, which turns the garlic bitter. To store fresh garlic, keep it in a dark, cool place, such as the basement. Do not refrigerate or freeze the garlic, as it will begin to loose its taste.

To peel a clove of garlic, place it on a cutting board, and put the flat of the blade of the knife against it. Press down on the other side of the blade with the heel of your hand, flattening the garlic slightly. The skin will come right off.

The strong flavor and odor of garlic come from sulfur compounds within the cells. The more cells that are broken, the stronger the flavor of the garlic will be. For the mildest flavor, just use a whole or slightly crushed clove of garlic. For a bit stronger flavor, slice or chop the garlic, and for the strongest flavor, mash the garlic into a paste.

Cooking garlic tames the strong flavor, and changes it in different ways, depending on how it's cooked. If using in a sauce, it can be sweated or sautéed. In sweating the garlic, it is first chopped finely, and then added to a cold pan with some oil, it is then gently heated, causing the oil to become infused with the garlic flavor. To sauté garlic, heat the oil in the pan first, and then add the chopped garlic, stirring frequently, and being careful not to let the garlic burn and become bitter.

Roasting the garlic softens the flavor, and makes it soft and perfect for mixing with cream cheese to spread onto toast, or just spread on the toast itself.

To roast the garlic, take a whole head of garlic, and remove the papery outer skin. Place the garlic on a piece of aluminum foil, and drizzle with some olive oil. Loosely wrap the garlic in the foil, and place it into a 350 degree oven for 1 hour. Remove the garlic and let it cool. When cool enough to handle, separate the cloves of garlic, and squeeze each one. The flesh should pop right out. The roasted garlic is great mixed with cheese or potatoes, or on its own.

Don't be afraid to use garlic in your cooking. Garlic is flavorful, and healthful, and of course, it will keep those pesky vampires away.

Chicken And Mushroom Noodle Marsala

Chicken And Mushroom Noodle Marsala


Ingredients:

12 ounces Medium Egg Noodles, uncooked
1 egg white
1 1/2 pound boneless, skinless chicken breast,
cut crosswise into 1/2-inch pieces
1/3 cup Italian seasoned dry bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons olive oil, divided
1 package (8 oz size) sliced mushrooms
4 cloves garlic
1/4 teaspoon salt (optional)
1/4 teaspoon freshly ground black pepper
1 cup canned low-sodium chicken broth
4 teaspoons cornstarch
1 cup dry Marsala wine
3 tablespoons chopped basil or parsley




Directions:
Cook pasta according to package directions.

Meanwhile, beat egg white in a large bowl; add chicken pieces; toss to coat. Sprinkle with bread crumbs and cheese; toss well.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot. Add half of chicken; stir-fry 3 to 4 minutes or until chicken is cooked through. Transfer to plate; keep warm. Repeat with remaining 1 tablespoon oil and remaining half of chicken.

Cook mushrooms and garlic in same skillet 3 minutes over medium heat. Sprinkle with salt and pepper. Combine broth and cornstarch; mix well.

Add broth mixture and wine to skillet; increase heat to medium-high and bring to a simmer, stirring frequently. Simmer uncovered 2 to 3 minutes or until sauce thickens, stirring occasionally.

Drain noodles; toss with chicken and transfer to individual serving plates. Spoon mushroom sauce over chicken pasta; sprinkle with basil. Serve with additional basil if desired.

Tuscan Pork Chops with Fettuccini

Tuscan Pork Chops with Fettuccini

What you need:
4 (4 ounce) boneless pork loin chops
2 tablespoons extra virgin olive oil
8 ounces fettuccini
1 tablespoon Apple Cider Vinegar
1 teaspoon sugar
1 teaspoon dried basil
2 cloves garlic, chopped
1 roma (plum) tomatoes, chopped


What you do:
1 Season pork chops with salt and pepper. Heat 1 teaspoon of the oil in large skillet over medium-high heat. Add pork chops and cook 12 to 15 minutes, turning once, or until no longer pink and meat thermometer reads 160 degrees F.

2 Meanwhile, cook and drain pasta as directed on package. Pour pasta onto serving platter and arrange chops on pasta.

3 Stir vinegar into hot skillet. Add remaining oil and remaining ingredients. Saute just enough to heat through. Season to taste with salt and pepper. Pour over chops and pasta.

Chuck Woolery's Healthy Chicken Burgers

Chuck Woolery's Healthy Chicken Burgers

Ingredients:

1 pound Ground chicken or turkey
1/2 cup Plain bread crumbs
1/4 cup Apple sauce
1/4 cup Yellow onion; mince
1/4 cup Parsley; chop
1 teaspoon Worcestershire sauce
1 teaspoon Lemon juice
Salt and pepper


Directions:
Combine all ingredients and shape into patties.

Grill, broil or saute about 4-5 minutes per side.

Al Roker's Artichoke Dip

Al Roker's Artichoke Dip

Ingredients:

1 can artichoke hearts, mashed
1/2 cup mayonnaise
1 cup grated parmesan cheese
1 dash garlic powder
1 dash hot sauce


Directions:
Mix together and bake for 25 minutes at 350 degrees F.

Chicken Mediterranean

Chicken Mediterranean

Ingredients:

2 1/2 cups chicken, boneless, dark meat
1 1/2 cup chicken, boneless, white meat
6 teaspoons flour
4 teaspoons olive oil
2 cups tomato sauce
1/2 cup water, as needed
1 1/2 cup rice, cooked
4 sliced black olives
4 sliced green olives, pimiento stuffed


Directions:
Cube chicken meat into 1" cubes and dust with flour. Heat olive oil in a skillet and saute chicken until almost done, 4 to 5 minutes. Chicken should be lightly browned and juicy.

Add tomato sauce and simmer about 5 minutes, until chicken is fully cooked. Add water only if sauce has become too thick.

Serve chicken over cooked rice and garnish with sliced black and green olives.

Olive Garden`s Chicken Breast Stuffed with Sun-Dried Tomatoes

Olive Garden`s Chicken Breast Stuffed with Sun-Dried Tomatoes

Ingredients:

4 (10 ounce) Chicken Breast with skin
1/4 cup Sun-dried Tomatoes
2 tablespoons Pine nuts
1 cup Frozen Chopped Spinach
1/2 cup Shredded Fontina cheese
2 cups Bread Crumbs
1 tablespoon Melted Butter
1 tablespoon Chopped Italian Parsley
1 teaspoon Salt
1/4 teaspoon Black Ground Pepper

Directions:
Mix stuffing ingredients together in a bowl. Place chicken breast on a cutting board remove the tenderloins and cover with plastic wrap. With a mallet or the palm of your hand slightly flatten the breast out. Form the stuffing into a ball and place in center of the chicken. Wrap the breast around the stuffing starting with one side roll the breast tucking the opposite side underneath. Season the top of the chicken (skin side) with salt and pepper. Roast in a 400� oven for 30-40 minutes or until chicken reaches 165� internal temp.

Barack Obama's Baked Beef Stew Recipe

Barack Obama's Baked Beef Stew Recipe

Ingredients:

1 can (14-1/2 ounce size) diced tomatoes, undrained
3/4 cup water
1/4 cup red wine or beef broth
3 tablespoons quick-cooking tapioca
2 teaspoons sugar
1 1/2 teaspoon seasoned salt
1 teaspoon browning sauce, optional
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
2 pounds beef stew meat, cut into 1-inch cubes
5 small red potatoes, quartered
4 medium carrots, cut into 1-inch chunks
2 celery ribs, cut into 3/4-inch chunks
1 medium onion, cut into chunks
1/2 cup soft bread crumbs
1 cup frozen peas, thawed


Directions:
In a large bowl, combine the tomatoes, water, wine or broth, tapioca, sugar, seasoned salt, browning sauce if desired, marjoram and pepper.

Let stand for 15 minutes. Add the meat, potatoes, carrots, celery, onion and bread crumbs.

Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 375 for 1-1/4 hours. Stir in peas. Bake, uncovered, 15-20 minutes longer or until meat and vegetables are tender.