Pollo Frito (Fried Chicken)

Cook Time: 30 min
Level: Intermediate
Yield: 4 servings


Ingredients

1/4 cup fresh lemon juice (2 to3 lemons, depending on size)
1/4 cup extra-virgin olive oil
1 1/2 teaspoons salt
1 (3 1/2-pound) whole frying chicken, cut into 8 pieces
1 teaspoon freshly ground black pepper
2 cups olive oil (approximate amount)
1 cup all-purpose flour (approximate amount)
Lemon wedges, for garnish
6 sprigs fresh Italian parsley, for garnish


Directions

In a large casserole dish, whisk the lemon juice, extra-virgin olive oil, and salt to blend. Add the chicken pieces and turn to coat. Cover and refrigerate at least 2 hours and up to 1 day, turning the chicken pieces occasionally.


In a large cast iron frying pan or other heavy frying pan, add enough oil to come 1/3-inch up the sides of the pan. Heat the oil over medium heat. Meanwhile, drain the marinade from the chicken. Pat the chicken dry with paper towels. Sprinkle with pepper. Working in 2 batches, dredge the chicken in the flour to coat completely. Shake off the excess flour and then carefully add the chicken to the hot oil. Fry until the chicken is golden brown and just cooked through, turning occasionally, about 25 minutes. Using tongs, transfer the chicken to a paper towel-lined plate to drain the excess oil.


Arrange the fried chicken on a warm platter and serve with the lemon wedges and parsley.

From: foodnetwork.com

Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce

Cook Time: 1 hr
Level: Easy
Yield: 6 to 8 servings


Ingredients

1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
3 tablespoons extra-virgin olive oil
1/2 large yellow onion, chopped (about 1 cup)
3 cloves garlic, chopped
1 pound ground turkey
1/2 teaspoon kosher salt, plus 1/2 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
1 (15-ounce) container ricotta cheese
3/4 cup grated Parmesan
2 eggs, lightly beaten
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley

5 cups Arrabbiata Sauce, recipe follows
1 1/2 cups grated mozzarella (about 5 ounces)


Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.


Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.


In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.


To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.


To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)


Arrabbiata Sauce:

2 tablespoons extra-virgin olive oil
6 ounces sliced pancetta, coarsely chopped
2 teaspoons crushed red pepper flakes
2 garlic cloves, minced
5 cups jarred or fresh marinara sauce


Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.

Yield: approximately 6 cups

From: foodnetwork.com

Chocolate Chunk Cookies with Pine Nuts

Cook Time: 18 min
Level: Easy
Yield: 40 cookies


Ingredients

   * 1 cup (2 sticks) unsalted butter, softened
   * 1 cup powdered sugar, plus more for dusting
   * 1/3 cup unsweetened cocoa powder
   * 1 teaspoon vanilla extract
   * Pinch salt
   * 1 1/2 cups all-purpose flour
   * 3/4 cup toasted pine nuts, chopped
   * 1/2 cup semisweet chocolate chunks or chips


Directions

Preheat the oven to 325 degrees F.


Combine the butter, powdered sugar, cocoa powder, vanilla, and salt in a large bowl. Using a hand mixer, beat the mixture until creamy, about 2 minutes. Add the flour, pine nuts, and chocolate. Stir until just mixed.


Line 2 baking sheets with parchment paper. Scoop out 1-inch balls of dough. Place on the cookie sheet. Bake until the tops look dry, about 18 minutes. Let cool for 15 minutes on the baking sheets. Dust with powdered sugar and transfer to a serving plate.

From: foodnetwork.com

Ravioli Caprese

Cook Time: 6 min
Level: Easy
Yield: 4 to 6 servings


Ingredients

Dough:

* 2 1/2 cups all-purpose flour, plus more for dusting
* 1 cup very hot water

Filling:

* 3/4 cup whole milk ricotta
* 1 egg
* 1/2 cup finely shredded store-bought rotisserie chicken
* 1/4 cup grated Parmesan
* 2 tablespoons finely chopped fresh basil leaves
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper

Sauce:

* 3 tablespoons extra-virgin olive oil
* 3 tablespoons chopped fresh basil leaves
* 2 teaspoons grated lemon zest
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper


Directions

For the dough:


In a large bowl combine the flour and the water. Using a wooden spoon, stir to combine into a large ball. Cover with plastic wrap and let sit for 10 minutes.


For the filling:

Combine all the ingredients in a medium bowl and stir to combine.


To form the ravioli, cut the dough into 4 evenly sized pieces. The dough should be slightly sticky. Add extra flour as necessary for rolling, but use only a little as necessary. Form each piece into a 2 by 6-inch rectangle. Recover the dough with the plastic wrap.


Lightly dust the work surface and a rolling pin. Working with 1 piece of dough at a time, roll the dough into a 4 by 19-inch rectangle. Place 9 rounded teaspoons of filling about 1-inch apart down the center of the dough. Fold the dough over the filling. Press down around the edges of each of the ravioli with your fingertips. Cut the ravioli into small squares and press down around the edges again with your fingertips to seal. Place the finished ravioli on a baking tray and continue forming the remaining ravioli.


Bring a large pot of salted water to a boil over high heat. Add half the ravioli and cook until the ravioli float stirring occasionally, about 3 to 4 minutes. Drain into a large bowl and cook the remaining ravioli.


Pour the olive oil over the cooked ravioli. Add the basil, lemon zest, salt, and pepper. Gently toss to coat and serve immediately.

From: foodnetwork.com

Caprese Salad (Tomato, Mozzarella, Basil Salad)

Ingredients

1/2 lemon, juiced
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
5 Roma tomatoes, sliced
1 1/4 pounds fresh mozzarella, sliced
1 bunch fresh basil leaves, stemmed


Directions

Whisk lemon, salt, pepper and olive oil together.

Pour vinaigrette over tomato, mozzarella, basil.


You could also use this as a no-cook pasta sauce, just cut the mozzarella and tomatoes a little bit smaller :)

Iceberg Wedges with Pancetta Gorgonzola Dressing

Cook Time: 8 min

Level: Easy
Yield: 6 servings


Ingredients

2 teaspoons olive oil
4 ounces pancetta, cut into 1/4-inch pieces
2/3 cup buttermilk
1/2 cup sour cream
1 large garlic cloves or 2 small, minced
6 ounces crumbled Gorgonzola
Salt and freshly ground black pepper
1 head iceberg lettuce, cut into 6 wedges


Directions

Heat the oil in a heavy medium skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate to drain the excess oil.


Stir the buttermilk, sour cream, and garlic in a medium bowl to blend; mix 2/3 of the cheese. Season the dressing with salt and pepper, to taste.


(The dressing can be made up to 2 days ahead. Cover and refrigerate. Stir to blend before using, adding more milk to thin the sauce, if necessary.)


Arrange each of 6 lettuce wedges on 6 plates. Spoon the dressing over the lettuce. Sprinkle with the pancetta and remaining cheese and serve.

From: foodnetwork.com

Peppermint-Chocolate Sandwich Cookies

Cook Time: 10 min
Level: Intermediate
Yield: 12 cookies

Ingredients

* 1 (16.5 ounce) tube refrigerated sugar cookie dough
* 1/4 cup all-purpose flour plus extra for dusting
* 2 cups semisweet chocolate chips, divided
* 1/4 cup heavy cream
* 1 teaspoon pure peppermint extract
* 1 teaspoon vegetable oil
* Decorating suggestion: crushed candy canes or peppermint
candies; white, red and green sprinkles; or red and green decorating
sugar
* Special equipment: a 2 1/2-inch round cookie cutter, and a
1/2-ounce cookie scoop

Directions

Position an oven rack in the lower third of the oven. Preheat the oven
to 350 degrees F. Line 2 baking sheets with parchment paper.

In a medium bowl, knead together the cookie dough and 1/4 cup flour
until smooth. Lightly flour a work surface. Roll out the dough to
1/4-inch thick. Using a 2 1/2-inch cookie cutter, cut out circles from
the dough. Knead together any scraps of dough and roll out again.
Continue to cut out pastry circles until there are 24 pieces in total.
Place the dough circles on the prepared baking sheets. Bake until the
cookies are slightly golden around the edges, about 10 minutes. Cool
for 10 minutes and transfer to a wire rack to cool completely. Reserve
1 parchment paper-lined baking sheet.

Combine 1 cup of chocolate chips and the cream in a small bowl. Place
the bowl over a pan of simmering water and stir until the chocolate
has melted and the mixture is smooth. Whisk in the peppermint extract
and refrigerate the mixture for 1 hour. Using a 1/2-ounce cookie scoop
or a tablespoon measure, place the chocolate mixture in the center of
the flat side of 12 of the cookies. Place the remaining cookies on top
and gently squeeze to distribute the filling evenly. Place on a baking
sheet and freeze until the filling has set, about 25 minutes.

Combine the remaining chocolate chips and the vegetable oil in a small
bowl. Place the bowl over a pan of simmering water and stir until the
chocolate has melted and the mixture is smooth. Dip the top of each
cookie in the melted chocolate and return to the baking sheet.
Sprinkle the tops with crushed candy canes or peppermint candies.
Refrigerate until firm, about 1 hour. Store in an airtight plastic
container.

From: foodnetwork.com

Raffy's Turkey Sausage and Chestnut Stuffing

Cook Time: 25 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 1 medium green apple, cored and diced into 1-inch cubes
* 1 medium red apple, cored and diced into 1-inch cubes
* 1 medium onion, diced into 1/2-inch cubes
* 2 tablespoons extra-virgin olive oil
* 1 tablespoon unsalted butter, plus 2 tablespoons cubed
* 1/4 cup dry white wine
* 1 (6-ounce) bag dried cranberries
* 1/2 tablespoon salt
* 1 teaspoon freshly ground black pepper
* 1 pound sweet Italian turkey sausage, meat removed from casing
* 8 ounce jar steamed whole chestnuts, roughly chopped
* 1/2 pound day old cornbread or bread, cut into 1/2-inch cubes
* Pinch red pepper flakes
* 1 cup canned chicken stock
* 1 cup freshly grated Parmesan

Directions

Preheat oven to 400 degrees F.

In a medium saute pan add the apples, onion, 1 tablespoon oil and
butter cook over a medium low heat for 10 minutes to soften. Add the
wine, cranberries, and salt and pepper, simmer for about 5 minutes.
Take off the heat and allow the mixture to cool.

In a large saute pan over medium high heat, add 1 tablespoon olive oil
and turkey sausage meat and break up with a wooden spoon and cook
until browned and cooked through, approximately 8 to 10 minutes.

In a medium bowl toss together the fruit and onion mixture, the
sausage, the chestnuts, the cornbread and red pepper flakes. Combine
all the ingredients.

Add the chicken stock, and 3/4 cup of the Parmesan. Gently place into
an 8 1/2 by 8 1/2- inch glass Pyrex baking dish and top with the
remaining Parmesan. Dot with butter. Place in middle rack and bake
until top is golden brown, 45 minutes to 1 hour.

From: foodnetwork.com

Nonna's Lemon Ricotta Biscuits

Cook Time: 20 min
Level: Intermediate
Yield: 12 biscuits


Ingredients

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plus 1 teaspoon sugar or more as needed for sprinkling
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated lemon zest (from 2 lemons)
1 cup whole-milk ricotta cheese
1 large egg
1 tablespoon fresh lemon juice
1/2 teaspoon almond extract
1/3 cup thinly sliced almonds


Directions

Line 12 muffin cups with paper liners. Preheat the oven to 350 degrees F.

Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend. Using an electric mixer, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).

Divide the batter among the prepared muffin cups. Sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins. Bake until the muffins just become pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature.


From: foodnetwork.com

Chocolate Almond Apricot Brittle

Cook Time: 30 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* Vegetable oil, for greasing cookie sheet
* 1/2 cup slivered almonds, toasted
* 1/2 cup chocolate chips
* 1 cup thinly sliced dried apricots
* 3 cups sugar
* 1/2 cup water

Directions

Grease a rimmed baking sheet with vegetable oil. In a small bowl, toss
together the almonds, chocolate chips, and apricots. Put them on the
baking sheet, spreading them out into an even single layer across the
entire baking sheet.

In a medium saucepan stir together the sugar and the water. Cook over
medium-high heat, stirring until sugar dissolves. Do not stir after
that. Instead, using a pastry brush dipped in water, brush the sides
of the pan a few times to incorporate any sugar that has stuck to the
sides of the pan. Continue cooking until the sugar syrup turns golden
brown, about 15 to 20 minutes. Carefully pour the caramelized sugar
over the nut mixture on the cookie sheet. Also, be careful not to move
the cookie sheet after the sugar has been poured. The baking sheet
will be very hot in the beginning. Let cool for at least 2 hours.

Break the brittle into pieces and place on a serving dish.

From: foodnetwork.com

Panino di Prosciutto e Fontina

Cook Time: 8 min
Level: Easy
Yield: 1 serving

Ingredients

* 2 to 4 slices (3 ounces total) fontina cheese
* 2 slices (1/2-inch-thick) rustic white bread
* 2 paper-thin slices red onion (optional)
* Salt
* Freshly ground black pepper
* 6 fresh baby spinach leaves
* 1 to 2 paper-thin slices (1/2-ounce) prosciutto
* 2 to 3 teaspoons olive oil

Directions

Place 1 to 2 slices of fontina atop 1 bread slice. Top with the
onions. Season with salt and pepper. Then add spinach and prosciutto.
Add the remaining slice(s) of fontina. Top with the second bread
slice. Brush both sides of the sandwich with the oil.

Heat a grill pan over medium-low heat. Grill the sandwich until the
bread is golden brown and the cheese melts, pressing down with a metal
spatula or grill press, about 4 minutes per side.

From: foodnetwork.com

Penne with Asparagus and Cherry Tomatoes (Spring)

Cook Time: 10 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

8 ounces penne pasta
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
2 cups (about 9 ounces) cherry tomatoes
1 cup shelled fresh peas
1/2 cup low-sodium chicken stock
1 cup grated Parmesan
2 tablespoons chopped fresh basil leaves

Directions

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain the pasta, reserving about
1/2 cup of the pasta water.

In a large saute pan, heat the oil over medium-high heat. Add the
garlic and cook until fragrant, about 1 minute. Add the asparagus,
season with the salt and pepper, and cook for 3 minutes until slightly
soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the
chicken stock into the pan and bring the mixture to a simmer. Cook
until the tomatoes start to burst and the stock is reduced by half,
about 3 minutes.

Transfer the asparagus mixture to a large serving bowl. Add the cooked
pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water,
if needed, to loosen the pasta. Garnish with the remaining Parmesan
and chopped basil.

From: foodnetwork.com

Frothy Chocolate Espresso Shake

Cook Time: 3 min
Yield: 4 servings

Ingredients

* 1/2 cup water
* 1/4 cup gourmet hot chocolate mix (recommended: Marie Belle)
* 2 teaspoons instant espresso powder
* 1 cup fat free milk
* 1 pint reduced fat frozen vanilla yogurt, softened
* 2 teaspoons vanilla extract

Directions

In a small saucepan, bring the water to a boil over medium-low heat.
Add the hot chocolate mix and espresso powder. Stir until the
chocolate is melted and the mixture is smooth. Remove the pan from the
heat and stir in the milk.

Place the frozen yogurt and vanilla in a blender. Pour the chocolate
mixture into the blender and blend until smooth and frothy.

Pour the shake into 4 (8-ounce) frosted glasses and serve immediately.

From: foodnetwork.com

Vanilla Gelato Bites with Chocolate and Hazelnuts

Prep Time: 1 hr
Level: Easy
Yield: 16 servings

Ingredients

* 1 pint vanilla gelato or ice cream
* 1 (12-ounce) bag chocolate chips (about 2 cups)
* 1 cup finely chopped toasted hazelnuts (about 5 ounces)

Directions

Special equipment: bite-sized ice cream scoop and wooden popsticks

Place a small tray or a plate in the freezer. Remove the gelato from
the freezer to soften, about 5 minutes. Remove the chilled tray from
the freezer. Scoop out 16 bite-sized balls of gelato and place in the
freezer for at least 1 hour. Remove from the freezer and quickly
insert a wooden popstick into each gelato ball. Return them to the
freezer for at least 1 hour.

When the gelato balls have frozen with their sticks in place, place
the chocolate in a double-boiler over very gently simmering water
until melted. Next to the pot of chocolate, place the toasted, chopped
hazelnuts in a shallow bowl.

Remove the gelato balls from the freezer, 4 at a time. Working
quickly, hold the gelato ball by the stick and dip into the melted
chocolate, then dredge it in the hazelnuts. Return them to the freezer
and continue with 4 more gelato balls, until all the gelato balls are
covered in chocolate and nuts. Freeze the chocolate-and-nut-covered
gelato for at least 1 hour.

These are very fun, festive, and tasty. The ice cream scoop I used is
a number 40 (holds 1 tablespoon, is 1 1/2 inches in diameter.)

From: foodnetwork.com

Turkey Bolognese

Cook Time: 30 min
Level: Easy
Yield: 6 servings

Ingredients

* 1/4 cup extra-virgin olive oil
* 1 onion, chopped
* 4 garlic cloves, minced
* 1 carrot, peeled and finely chopped
* 1 celery stalk, finely chopped
* 1 pound shredded cooked turkey (preferably dark meat)
* 3 cups marinara sauce
* 1/4 cup chopped fresh basil leaves
* Salt and freshly ground black pepper
* 1 pound spaghetti
* Freshly grated Parmesan

Directions

Heat the oil in a heavy large frying pan over medium heat. Add the
onion and garlic and saute until translucent, about 5 minutes. Add the
carrot and celery and saute until the vegetables are tender, about 5
minutes. Add the turkey and saute 1 minute. Add the marinara sauce.
Decrease the heat to medium-low and simmer gently for 15 minutes to
allow the flavors to blend, stirring often. Stir in the basil. Season
the sauce, to taste, with salt and pepper. (The sauce can be made 1
week ahead. Cool the sauce completely, then transfer it to a container
and freeze for future use. Bring the sauce to a simmer before using.)

Meanwhile, cook the spaghetti in a large pot of boiling salted water
until just tender but still firm to bite, stirring often, about 8
minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta
to the sauce and toss to coat, adding enough reserved cooking liquid
to moisten as needed. Serve with the Parmesan.

From: foodnetwork.com

Prosciutto Lamb Burgers

Cook Time: 16 min
Level: Easy
Yield: 4 servings


Ingredients

* 1/2 cup plain dried bread crumbs
* 1/4 cup chopped fresh flat-leaf Italian parsley
* 1 large egg, lightly beaten
* 2 tablespoons whole milk
* 1/2 cup grated Pecorino Romano
* 1/4 cup chopped sun-dried tomatoes
* 3/4 teaspoon salt
* 3/4 teaspoon freshly ground black pepper
* 1 pound ground lamb
* 6 large slices prosciutto, sliced medium-thin (for wrapping the burgers)
* 1/4 cup olive oil
* Fresh basil leaves, for topping each burger
* Fresh tomato slices, for topping each burger
* Extra-virgin olive oil, for drizzling
* Balsamic vinegar, for drizzling


Directions

In a large bowl combine the bread crumbs, parsley, egg, milk, cheese, sun-dried tomatoes, salt, and pepper, Stir to combine. Add the lamb and stir until incorporated. Divide the mixture into 6 (1-inch) thick burgers. Place the slices of prosciutto on a cutting board or piece of parchment paper. Place 1 lamb burger in the center of each slice of prosciutto and wrap the prosciutto around the burger.


Place a large, heavy skillet over medium heat. Add the olive oil and heat for 2 minutes. Place the lamb burgers, prosciutto-covered side down in the pan and cook over medium heat until the prosciutto is golden, about 6 to 8 minutes. Turn the burgers and finish cooking, about 6 to 8 minutes more.


Remove the burgers from the pan and place on a serving platter or individual plates. Top each burger with 2 to 3 basil leaves, 1 to 2 slices of tomato, and a drizzle of extra-virgin olive oil and balsamic vinegar. Serve immediately.

From: foodnetwork.com

Chocolate Rice Pudding

Cook Time: 40 min
Yield: 6 to 8 servings

Ingredients

* 5 cups whole milk
* 2/3 cup Arborio rice
* 3/4 cup sugar
* 1 1/2 teaspoons orange zest (from 1 medium orange)
* 1 vanilla bean, split lengthwise
* 1 tablespoon unsweetened cocoa powder
* 1 1/2 tablespoons orange liqueur
* 1 cup semisweet chocolate chips

Directions

In a heavy, medium saucepan, combine the milk, rice, sugar, and orange
zest. Scrape in the seeds from the vanilla bean and add the bean to
the saucepan. Bring the milk to a boil, stirring occasionally. Reduce
the heat to medium-low and simmer, stirring frequently, until the rice
is tender and the mixture thickens, about 35 to 40 minutes. Remove the
pan from the heat and discard the vanilla bean. Stir the cocoa powder
and orange liqueur into the mixture. Add the chocolate chips and stir
until melted. Allow the mixture to cool for 10 minutes, stirring
occasionally.

Spoon the rice pudding into serving bowls. Cover and refrigerate for 2
1/2 to 3 hours and up to 1 day ahead.

From:foodnetwork.com

Penne with Spinach Sauce

Cook Time: 12 min
Level: Easy
Yield: 6 servings

Ingredients

* 1 pound whole wheat or multi grain penne
* 3 garlic cloves
* 2 ounces goat cheese
* 1 ounce reduced fat cream cheese
* 3/4 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 6 ounces fresh baby spinach leaves
* 2 tablespoons freshly grated Parmesan

Directions

Bring a large pot of salted water to boil. Add the penne and cook
until it is tender but still firm to the bite, stirring occasionally,
about 12 minutes.

Mince the garlic in a food processor. Add the goat cheese, cream
cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the
spinach leaves. Blend until the mixture is smooth and creamy. Set the
cheese and spinach mixture aside.

Meanwhile, place the remaining spinach leaves in a large bowl.

Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the
pasta atop the spinach leaves in the bowl. Scrape the cheese and
spinach mixture over the pasta mixture and toss to coat, adding enough
reserved cooking liquid to moisten. Season the pasta, to taste, with
salt and pepper. Sprinkle the Parmesan over and serve.

From: foodnetwork.com

Italian Chocolate Sandwich Cookie

Cook Time: 30 min
Level: Intermediate
Yield: 28 cookies

Ingredients
Chocolate Cookies:

* 1 cup unsalted butter, room temperature (2 sticks)
* 2/3 cup sugar
* 1 cup all-purpose flour
* 1 cup cornmeal or polenta
* 1/3 cup cocoa powder
* 1 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 orange, zested

Orange Filling:

* 1/2 cup unsalted butter, room temperature (1 stick)
* 3/4 cup powdered sugar
* 1/2 orange, zested
* Pinch salt

Directions

Preheat the oven to 350 degrees F.

To make the Chocolate Cookies, in a large bowl use an electric mixer
to cream together the butter and sugar until light in color and
fluffy. In another medium bowl stir together the flour, cornmeal or
polenta, cocoa powder, baking powder, salt, and orange zest. Add the
dry ingredients to the butter mixture and stir to combine using a
wooden spoon. Place the dough on a sheet of plastic wrap. Press the
dough into a 1-inch high round. Wrap in plastic wrap and refrigerate
for at least 30 minutes and up to 1 day.

Roll out the dough to between 1/8 and 1/4-inch thick. Use a 1 3/4-inch
round cookie cutter to cut out the dough. Bake on a heavy baking sheet
for 15 minutes. Place the baking sheets on a wire rack to cool
cookies.

Meanwhile, to make the Orange Filling, combine the butter, powdered
sugar, orange zest, and salt in a medium bowl. Use an electric mixer
to cream the ingredients together.

To assemble the cookie sandwiches, place about 1 teaspoon of the
Orange Filling on a cookie. Top with another cookie and press the
cookies together. Store in an airtight container for up to 1 day.

From:foodnetwork.com

Butternut Squash Tortellini with Brown Butter Sauce

Cook Time: 10 min
Level: Intermediate
Yield: 4 to 6 servings

Ingredients
Squash Tortellini:

* 1 butternut squash, approximately 2 pounds, cubed (about 3 cups)
* 2 tablespoons extra-virgin olive oil, plus 2 tablespoons
* 1 1/2 teaspoon herbs de Provence
* 1/2 teaspoon kosher salt, plus more to taste
* 1/4 teaspoon freshly ground black pepper, plus more to taste
* 2 large shallots, chopped (about 1/2 cup)
* 2 garlic cloves, chopped
* 1 cup whole milk ricotta cheese
* 4 small amaretti cookies, crushed (about 1/3 cup)
* 1/4 teaspoon ground nutmeg
* 1 package small wonton wrappers

Brown Butter Sauce:

* 3/4 cup butter (1 1/2 sticks)
* 2 tablespoons torn fresh sage leaves
* 1/2 cup toasted walnuts, chopped
* 1/2 cup dried cranberries, or chopped dried cherries, or mixture of both
* 1/4 teaspoon kosher salt, plus more to taste
* 1/4 teaspoon freshly ground black pepper, plus more to taste
* 1/3 cup grated Parmesan cheese

Directions

To make the tortellini, preheat the oven to 375 degrees F. On a
foil-lined baking sheet toss together the butternut squash, 2
tablespoons of olive oil, herbs de Provence, salt, and pepper. Bake in
the oven until soft and golden, about 25 minutes. Meanwhile, heat the
olive oil in a small saute pan over medium heat. Cook the shallots and
garlic until lightly golden, about 3 minutes.

In a food processor, combine the butternut squash mixture, the shallot
mixture, and the ricotta cheese and pulse a few times to blend. Add
the crushed amaretti cookies, the nutmeg, and sprinkle with salt and
freshly ground black pepper. Pulse until smooth. The tortellini
filling can be made one day ahead.

To make the tortellini, lay out 6 wonton skins, keeping the remaining
skins inside the package or under a very lightly dampened paper towel.
Place 1 tablespoon of squash mixture in the middle of each skin. Dip a
pastry brush in a little water and wet the edges of the skin. Gently
fold the square wrapper into a triangle, making sure the edges are
securely closed and there are no air pockets inside. Dampen the two
bottom corners of the longest side of the triangle and gently bring
them together, pressing lightly to secure. Place the formed tortellini
on a baking sheet and cover with plastic wrap. Before laying out
another 6 wonton sheets, be careful to dry the work surface. This will
help keep tortellini from sticking to the baking sheet. Continue until
all the butternut squash mixture is used. There should be
approximately 36 tortellini. (The tortellini can be formed, frozen on
the baking sheet, transferred to a tightly sealed plastic bag or
container and stored for up to six months. To cook, simply toss the
frozen ravioli into the salted boiling water and cook for 4 minutes.)

To make the sauce and serve, bring a large pot of salted water to a
boil. Meanwhile, melt the butter in a large, heavy skillet over medium
heat.

Add the sage, walnuts and cranberries and let cook until the butter
starts to brown, about 3 minutes. Turn the heat off and season with
salt, and pepper.

Stir to combine. Then, gently place the tortellini in the boiling
water and gently stir. When they begin to float they are done, about 3
minutes. Using a slotted spoon, gently spoon the tortellini onto a
serving platter, Top with the brown butter sauce, sprinkle with
Parmesan cheese and serve.

From: foodnetwork.com

Individual Orange and Chocolate Cheesecakes

Cook Time: 45 min
Level: Intermediate
Yield: 6 servings

Ingredients

* 1/3 cup finely crushed chocolate wafers
* 2 tablespoons butter, melted
* 1/4 cup ricotta cheese
* 2 ounces cream cheese
* 1/4 cup sugar, plus 2 tablespoons
* 1 orange, zested
* 1 egg
* Butter, for greasing

Directions

Special equipment: mini muffin tin

Preheat the oven to 350 degrees F.

Combine the crushed chocolate wafers and the melted butter. Place a
tightly packed teaspoon of the wafer mixture into each mini-muffin cup
and press down firmly.

In a food processor combine the ricotta cheese, cream cheese, 1/4 cup
of the sugar, half of the orange zest, and the egg. Blend until
smooth. Lightly grease the sides of the mini muffin tin with butter.
Fill the cups with about 1 1/2 tablespoons of the cheesecake mixture.
Place the mini muffin tin in a baking dish and pour enough hot water
in the baking dish to come halfway up the sides of the mini muffin
tin. Bake for 25 minutes. Transfer the mini muffin tin to a wire rack
and let cool for 30 minutes. Refrigerate for 15 minutes. Use a small
knife to gently pop the cheesecakes out of the cups.

Just before serving, combine the remaining orange zest with the
remaining 2 tablespoons of sugar. Top each individual cheesecake with
about 1/4 teaspoon of the orange zest mixture and serve.

From: foodnetwork.com

Grilled Vegetable Panini

Cook Time: 10 min
Level: Easy
Yield: 12 servings

Ingredients

* 1/4 cup olive oil
* 2 small Japanese eggplants or 1 medium to large regular
eggplant, cut crosswise into 1/2-inch-thick slices
* 2 zucchini, cut crosswise into 1/2-inch-thick slices
* 1 small red onion, cut into 1/2-inch-thick slices
* Salt and freshly ground black pepper
* 2 baguettes (each about 2 feet long)
* 1/2 cup Basil Pesto, recipe follows
* 8 ounces fresh water-packed mozzarella cheese, drained, sliced
* 2 tomatoes, sliced
* 1/2 cup roasted red peppers
* 8 large basil leaves, optional

Directions

Heat a grill pan over medium-high heat. Drizzle the oil over the
eggplant, zucchini, and onion slices, then sprinkle with salt and
pepper. Working in batches, grill the eggplant, zucchini, and onions
until they are tender and grill marks appear, about 4 minutes per
side. Cool completely.

Cut each baguette into 6 pieces. Working with one baguette piece at a
time, slice in half and spread both sides with the pesto. Working with
the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices
zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1
slice of roasted pepper. Sprinkle with salt and pepper. Place top half
of baguette on top and continue with remaining baguette. (The
sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and
refrigerate.)

Basil Pesto:

2 cups fresh basil leaves
1/4 cup toasted pine nuts
2 garlic cloves, peeled
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup (about) extra-virgin olive oil
1/2 cup grated Parmesan

In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of
salt, and 1/4 teaspoon of pepper until finely chopped. With the
blender still running, gradually add enough oil to form a smooth and
thick consistency. Transfer the pesto to a medium bowl and stir in 1/2
cup of cheese. Season the pesto with more salt and pepper, to taste.
(The pesto can be made 2 days ahead. Cover and refrigerate.)

Yield: 1 cup
Prep Time: 10 minutes

From: foodnetwork.com

Baked Orzo with Fontina and Peas

Cook Time: 30 min
Level: Easy
Yield: 6 to 8 servings

Ingredients

* 4 cups chicken broth
* 1 pound orzo pasta
* 3 tablespoons butter, plus more to grease the baking dish
* 1 onion, chopped
* 8 ounces mushrooms, sliced
* 1 cup Marsala wine
* 1/2 cup heavy cream
* 4 ounces shredded fontina cheese (about 1 cup)
* 4 ounces diced fresh mozzarella cheese (about 1 cup)
* 1 cup frozen peas, thawed
* 1/2 teaspoon salt
* 1/2 teaspoons freshly ground black pepper
* 1/2 cup bread crumbs
* 1/4 cup grated Parmesan
* 1 teaspoon dried thyme

Directions

Preheat the oven to 400 degrees F. Butter a 9 by 13-inch baking dish.

Bring the chicken broth to a boil over medium-high heat in a medium
saucepan. Add the orzo and cook until almost tender, about 7 minutes.
Pour the orzo and the broth into a large bowl. Set aside.

Meanwhile, melt the butter over medium heat in a medium skillet. Add
the onions and saute until tender, about 3 minutes. Add the mushrooms
and continue to saute until the mushrooms are beginning to turn golden
around the edges, about 7 minutes. Add the Marsala. Scrape the brown
bits off the bottom of the pan and cook until the Marsala has reduced
by half, about 5 minutes. Add the mushroom mixture to the orzo in the
large bowl. Add the cream, fontina, mozzarella, peas, salt, and
pepper. Stir to combine. Pour the mixture into the prepared baking
dish.

In a small bowl combine the bread crumbs, Parmesan, and dried thyme.
Sprinkle the bread crumb mixture on top of the pasta. Bake until
golden, about 25 minutes.

From: foodnetwork.com