Lemon Ricotta Cookies

Ingredients

Cookies:

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 stick unsalted butter softened

2 cups sugar

2 eggs

1 (15-ounce) container whole milk ricotta cheese

3 tablespoons lemon juice

1 lemon, zested

Glaze:

1 1/2 cups powdered sugar

3 tablespoons lemon juice

1 lemon, zested

Directions

Preheat the oven to 375 degrees F.

Cookies: In a medium bowl combine the flour, baking powder, and salt. Set aside. In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze: Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

From: foodnetwork.com

Chicken Tetrazzini

One of Giada's famous recipes! Pasta, chicken and cheese! Yum!

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


Ingredients


9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs


Directions

Preheat the oven to 450 degrees F.

Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.

Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.


Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.

Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.

Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

From: foodnetwork.com

Aloha L.A. Cocktail

Prep Time: 5 min
Level: Easy
Yield: 4-6 servings


Ingredients

1 ripe pineapple, peeled, cored and cut into 1-inch cubes (to yield about 3 cups)
1 1/4 cups light rum
1/2 cup agave nectar
1/4 cup fresh lime juice (from 2 to 3 large limes)
2 cups ice
1 (1 liter) bottle ginger ale


Directions

Garnish: 2 limes, cut into wedges

Special equipment: a 60-ounce pitcher

In a blender, combine the pineapple, rum, agave nectar, and lime juice. Blend until the pineapple is almost pureed. Pour the pineapple mixture into a large pitcher. Add the ice and stir. Slowly pour in the ginger ale.

Pour the cocktail into glasses and garnish with lime wedges.

From: foodnetwork.com

Italian Chicken Salad in Lettuce Cups

Cook Time: 8 min
Level: Easy
Yield: 12 servings


Ingredients

10 cups coarsely shredded cooked chicken (from about 3 purchased roasted whole chickens)
2 cups roasted red and yellow bell peppers, drained, patted dry, and coarsely chopped
1 1/4 cups paper-thin slices red onion
3/4 cup chopped fresh Italian parsley leaves
3/4 cup slivered almonds, toasted
1/2 cup drained capers
1 1/2 cups (about) Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
24 butter lettuce leaves (from about 3 large heads)
1 (4-ounce) piece Parmesan, shaved with vegetable peeler

Directions

Toss the chicken, bell peppers, onion, parsley, almonds, and capers in a large bowl with enough vinaigrette to moisten. Season the chicken salad with salt and pepper, to taste.

Arrange 1 large lettuce cup and 1 small lettuce cup on each plate, overlapping slightly. Spoon the chicken salad into the lettuce cups. Drizzle more vinaigrette over the salads. Sprinkle with the Parmesan and serve.

Do-Ahead Tip: The chicken salad can be prepared 4 hours ahead and refrigerated. Just before serving, spoon the salad into the lettuce cups.

Red Wine Vinaigrette:

1/2 cup red wine vinegar
1/4 cup lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil

Combine the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually add the oil and blend until emulsified.

Yield: 1 3/4 cups

From: foodnetwork.com

Panettone French Toast

Because I'm already thinking of Christmas! :)

Time: 20 min
Level: Easy
Yield: 4 to 6 servings


Ingredients

Syrup:
1 cup water
1 packed cup brown sugar
2 tablespoons whipping cream
1/2 teaspoon ground cinnamon

French Toast:
1 (1-pound) panettone, paper removed
6 large eggs
3/4 cup heavy whipping cream
3/4 cup whole milk
1/4 cup sugar
2 tablespoons unsalted butter, divided
1/2 cup mascarpone cheese
Serving suggestion: powdered sugar and assorted fresh berries

Directions

For the syrup: In a medium saucepan, bring the water and sugar to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove the pan from the heat and whisk in the cream and cinnamon. Keep the syrup warm over low heat until ready to serve. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Reheat before serving).

For the French toast: Preheat the oven to 200 degrees F. Preheat a nonstick griddle or large nonstick saute pan over medium heat.

Using a serrated knife, remove the top from the panettone. Cut the bottom of the panettone in half crosswise. Cut each half into 4 equal pieces. In a large bowl, whisk together the eggs, cream, milk, and sugar until smooth. Melt 1 tablespoon of butter on the griddle. Working in batches, dip slices of panettone into the custard, turning to allow both sides to absorb the custard. Cook the soaked panettone slices until golden brown and firm to the touch, about 4 minutes per side. Transfer the French toast to a baking sheet and keep warm in the oven. Repeat with remaining 1 tablespoon butter and panettone slices.

Transfer the French toast to plates. Drizzle the cinnamon syrup over the French toast and place a dollop of mascarpone on top. Lightly dust with powdered sugar and serve with fresh berries.

Cook's Note: The top of the panettone can be reserved and used for toast.

Source

Giada's Cookie Recipes

1. Dried Cherry and Almond Cookies with Vanilla Icing

2. Almond Blueberry Cookies

3. Chocolate Hazelnut Biscotti

4. Biscotti alla Parmigiana

5. Hazelnut Chocolate Chip Cookies

6. Pine Nut Cookies

7. Lemon Nut Cookies

8. Italian Chocolate Sandwich Cookie

9. Peppermint Chocolate Sandwich Cookies

10. Chocolate Chunk Cookies with Pine Nuts

11. Chocolate Hazelnut Smooches

12. Lemon Ricotta Cookies with Lemon Glaze

Grilled Salmon with Citrus Salsa Verde

Grilled salmon with fresh citrus..yum! This dish always remind me of summer! 

Cook Time: 8 min
Level: Easy
Yield: 4 servings


Ingredients

Salsa:

2 large oranges
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup chopped fresh flat-leaf parsley
2 scallions, finely sliced
3 tablespoons chopped fresh mint leaves
2 tablespoons capers, rinsed, drained and coarsely chopped
2 tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper

Salmon:

Vegetable or canola oil, for oiling the grill
4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
2 tablespoons amber agave nectar
Kosher salt and freshly ground black pepper


Directions

For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil,lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.

For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.

Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.

From: foodnetwork.com

Giada at Home - Body & Soul - California Chopped Salad w/ Shrimp

Giada's Asparagus Recipes

1. Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto


2. Asparagus and Smoked Salmon Bundles


3. Champagne Risotto

4. Individual Vegetable Lasagna

5. Giada's Carbonara


6. Penne with Asparagus and Cherry Tomatoes

Giada's Ravioli Recipes

1. Ravioli with Balsamic Brown Butter

2. Spinach and Mushroom Ravioli

3. Roasted Chicken Purses

4. Mozzarella Pillows

5. Turkey and Cranberry Ravioli

6. Butternut Squash Tortellini with Brown Butter Sauce

7. Ravioli Caprese

8. Fried Ravioli

9. Chocolate-Hazelnut Ravioli

Giada's Recipe for Will and Kate #3: Pea Pesto Crostini

Cook Time: 2 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

Pesto:

1 (10-ounce) package frozen peas, defrosted
1 garlic clove
1/2 cup grated Parmesan
1 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/3 cup olive oil

Crostini:

8 (1/2-inch thick) slices whole-grain baguette or ciabatta bread, preferably day-old, * see Cook's Note
1/3 cup olive oil
8 cherry tomatoes, halved or 1 small tomato, diced

Directions

For the pea pesto: Pulse together the peas, garlic, Parmesan, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside.

For the crostini: Preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the sliced bread with olive oil and grill until golden, about 1 to 2 minutes. Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice.

Top with tomato halves and serve.

*Cook's note: If you don't have day-old bread on hand, you can dry out fresh bread by putting the slices in a preheated 300 degree F oven until slightly crisp, about 5 minutes.

From: foodnetwork.com

Giada Recipe for Will and Kate #2: California-Style Chopped Salad with Shrimp

Cook Time: 14 min
Level: Easy
Yield: 4 servings


Ingredients

Salad:

1 head romaine lettuce, trimmed and halved lengthwise
1 ear corn, husk and silk removed
2 zucchini, halved lengthwise
6 colossal or 12 extra-large shrimp, peeled and deveined
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1/2 head butter lettuce, torn
2 medium tomatoes, chopped into 1/2-inch pieces
1 avocado, halved, pitted, peeled and diced

Ingredients

Dressing:

3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons agave nectar or honey
Kosher salt and freshly ground black pepper
2 cups store-bought tortilla strips (recommended: Mission Restaurant Style)

For the salad: Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. In a large bowl add the romaine lettuce, corn, zucchini, and shrimp and drizzle with olive oil. Season with salt and pepper, to taste. Grill the romaine lettuce, turning occasionally, until crisp-tender and browned in spots, about 2 minutes. Coarsely chop the grilled lettuce and add it to a large salad bowl. Grill the corn and zucchini for 2 minutes on all sides until crisp-tender. Remove the kernels from the corn and add to the salad bowl. Chop the zucchini into 1/2-inch pieces and add to the bowl. Grill the shrimp until the meat is opaque and cooked through, about 2 to 3 minutes on each side. Cool slightly and cut into 1/2-inch pieces. Add the chopped shrimp, butter lettuce, tomatoes, and avocado to the bowl.

For the dressing: In a small bowl, whisk together the lemon juice, olive oil and agave nectar until smooth. Season with salt and pepper, to taste.

Pour the dressing over the salad and toss until all the ingredients are coated. Garnish the salad with tortilla strips and serve.

From: foodnetwork.com

Giada's Recipe #1 for Will and Kate: Chicken Milanese

Cook Time: 28 min
Level: Easy
Yield: 4 to 6 servings


Ingredients

Chicken:

1/3 cup all-purpose flour
2 eggs, beaten
1 1/4 cups plain bread crumbs
2/3 cup grated Parmesan
2 teaspoons dried basil
1 teaspoon dried thyme
4 (6 to 8-ounce) boneless and skinless chicken breasts, tenderloins removed
Kosher salt and freshly ground black pepper
1/3 cup vegetable oil

Sauce:

1 tablespoon olive oil
2 fennel bulbs, trimmed and thinly sliced
2 1/2 cups (12 ounces) cherry tomatoes, halved
1/4 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 clove garlic, minced
1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme leaves
1/2 cup mascarpone cheese, at room temperature

Directions

For the chicken: Put an oven rack in the center of the oven. Preheat the oven to 150 degrees F. Line a baking sheet with a wire rack.

Using 3 wide shallow bowls, add the flour to 1, the eggs to another and to the third bowl combine the bread crumbs, Parmesan cheese, basil, and thyme.

On a work surface, put the chicken between 2 pieces of plastic wrap. Using a meat mallet, lightly pound the chicken until approximately 1/4 to 1/2-inch thick. Season the chicken with salt and pepper. Dredge the chicken pieces in the flour to coat lightly, then dip into the beaten eggs, allowing the excess egg to drip off. Coat the chicken with the bread crumb mixture, pressing gently to adhere.

In a large, nonstick saute pan, heat the vegetable oil over medium heat. Add 2 pieces of the breaded chicken into the oil and cook until light golden brown, about 3 to 4 minutes on each side. Transfer the chicken to the prepared baking sheet and keep warm in the oven. Repeat with the remaining chicken. Reserve the cooking juices in the saute pan.

For the sauce: Using the same saute pan, add the olive oil to the reserved cooking juices and heat over medium heat. Add the fennel and cook, stirring frequently, until softened, about 5 to 6 minutes. Stir in the cherry tomatoes, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic and thyme. Cook for 5 to 6 minutes until the tomatoes are tender. Remove the pan from the heat. Add the mascarpone cheese and stir until the mixture is creamy. Season with salt and pepper, to taste.

Transfer the chicken to a serving platter and spoon the sauce over the top before serving.

From: foodnetwork.com

Mini Lasagnas with Sweet Corn and Mascarpone

Cook Time: 1 hr 5 min

Level: Easy

Yield: 6 servings

Ingredients

Butter, for ramekins
12 lasagna sheets
3 cups frozen corn kernels, thawed
1/2 cup whipping cream, at room temperature
3 cloves garlic, minced
1 cup (8 ounces) mascarpone cheese, at room temperature
1 cup (4 ounces) finely grated Pecorino Romano, plus 1/2 cup (2 ounces)
1 large lemon, zested
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup packed chopped fresh basil leaves
1 1/2 cups (6 ounces) shredded sharp Provolone
Extra-virgin olive oil, for drizzling
Special equipment: 6 (10-ounce) ramekins, each 2 1/2 inches tall and 3 1/2 inches in diameter

Directions

Arrange an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter 6 (10-ounce) ramekins. Set aside.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, stirring occasionally, about 8 minutes. Drain. Using 2 cooked lasagna noodles in an "x" shape, line each ramekin, pushing the noodles gently into the bottom of the ramekins, allowing any excess pasta to overhang on the sides.

In a food processor, blend the corn, cream and garlic until chunky. Add the mascarpone, 1 cup of the Pecorino Romano cheese, the lemon zest, salt, and pepper. Blend until smooth. Add the basil andpulse until just combined. Spoon 1/4 cup of the filling into the bottom of each ramekin and sprinkle with 2 tablespoons of the Provolone. Fold 2 overhanging pieces of pasta over the filling, (trim the ends of the pasta with scissors, if necessary). Add another 1/4 cup of filling to each ramekin and top with another 2 tablespoons Provolone. Fold over the 2 remaining overhanging pieces of pasta.

Spoon any remaining filling on top of the pasta. Sprinkle the tops with the remaining 1/2 cup PecorinoRomano and drizzle with olive oil. Arrange the ramekins on a baking sheet and bake until the tops are golden brown and the filling is bubbling, about 25 to 30 minutes. Cool for 10 minutes.

To serve: Run a knife around the edge of the ramekins to loosen the lasagnas. Unmold the lasagnas onto serving plates and serve.

From: foodnetwork.com

Giada's Pasta Salad

1. Orzo Salad

2. NEOPOLITAN CALAMARI AND SHRIMP SALAD

3. ORECHIETTE WITH SAUSAGE, BEANS AND MASCARPONE

4.FUSILLI WITH SHRIMP, ORANGE AND ARUGULA

5. PENNE WITH BEEF AND ARUGULA

6. ANTIPASTO SALAD

sweet basil cheesecake

Cook Time: 50 min
Level: Easy
Yield: 4 servings


Ingredients

Butter, for greasing the pan
1/2 cup (4 ounces) ricotta cheese, at room temperature
1/2 cup (4 ounces) cream cheese, at room temperature
1/3 cup (3 ounces) goat cheese, at room temperature
1 tablespoon sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
Pinch fine sea salt
1/2 packed cup chopped fresh basil
2 tablespoons extra-virgin olive oil, for serving
Serving suggestion: assorted crackers
Special equipment: 4 1/2-inch diameter springform pan, about 2 1/2 inches tall


Directions

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 4 1/2-inch diameter springform pan. Line the bottom of the pan with a piece of parchment paper. Wrap the outside of the pan with a piece of heavy-duty foil.

Place the ricotta cheese, cream cheese, and goat cheese in a food processor. Pulse until mixed.

Add the sugar, egg, egg yolk, and salt and blend until smooth. Add the basil and pulse until incorporated.

Pour the cheese mixture into the prepared pan. Place the pan in an 8-inch by 8-inch square baking dish. Pour enough hot water in the baking dish to come halfway up the sides of the springform pan.

Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken (the cheesecake will become firm when chilled), about 50 minutes. Turn off the oven and allow the cheesecake to cool in the oven for 1 hour. Remove the springform pan from the baking dish and remove the foil. Cover the pan with plastic wrap and refrigerate the cheesecake for at least 3 hours and up to 2 days. Remove the cheesecake from the springform pan. Allow the cheesecake to come to room temperature before serving, about 30 minutes.

Using a pastry brush, brush the top of the cheesecake with extra-virgin olive oil and serve with assorted crackers.

From: foodnetwork.com

Pork Chops with Fennel and Caper Sauce

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

Ingredients

1/4 cup olive oil
4 boneless (2-inch-thick) pork chops (about 2 pounds total)
3/4 teaspoon salt, plus more for seasoningmeat
3/4 teaspoon freshly ground black pepper, plus more for seasoning meat
2 fennel bulbs with fronds, thinly sliced (about 8 ounces or 2 cups)
2 large shallots, thinly sliced
1/3 cup chopped fresh flat-leaf parsley, plus 1/3 cup
1/2 cup white wine
1 (28-ounce) can diced tomatoes, with their juices
1/2 lemon, zested
2 tablespoons capers

Directions

In a large, heavy skillet heat the olive oil over high heat. Season the pork chops with salt and pepper. Add the pork to the pan and brown on both sides, about 4 minutes each side. Remove the pork from the pan, cover loosely with foil, and set aside.

Add the fennel, shallots, and 1/3 cup parsley to the pan and cook over medium heat until beginning to brown, about 5 minutes. Add the wine. Using a wooden spoon, scrape the brown bits off the bottom of the pan. Add the tomatoes and stir. Add the pork back into the pan, nestling the chops between the fennel and tomatoes so they are mostly submerged in the pan juices. Cook until the fennel is tender and the pork is done, about 12 to 15 minutes.

Place the pork on a serving dish. To finish the sauce, add the lemon zest, remaining 1/3 cup parsley, capers, and 3/4 teaspoon each salt and pepper. Stir to combine. Spoon over the pork chops and serve immediately.

From: foodnetwork.com

Vegetable Rolls with Chili Mayonnaise

Cook Time: 15 min
Level: Easy
Yield: 24 crab rolls

Ingredients

For the Chili Mayonnaise
1/2 cup mayonnaise
1/2 cup Asian chili sauce*
1 tablespoon fresh lemon juice
1 tablespoon fish sauce*
2 cloves garlic, minced
1 tablespoon brown sugar


Directions

For the Vegetable Rolls

1/2 red bell pepper, seeded, cored and cut into thin slices
1/2 yellow bell pepper, seeded, cored and cut into thin slices
1 large carrot, shredded
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh basil leaves
6 rice paper rounds*
6 butter lettuce leaves, ribs removed
1 1/2 cups cooked cellophane noodles or bean threads, cooled*

*Can be found at specialty Asian markets

For the Chili Mayonnaise: In a small bowl, mix together the mayonnaise, chili sauce, lemon juice, fish sauce, garlic, and brown sugar.

For the Vegetable Rolls: In a medium mixing bowl, mix together the red bell pepper, yellow bell pepper, carrot, mint, and basil. Add the Chili Mayonnaise and toss well.


Lay a damp kitchen or paper towel on a work surface. Soak a rice paper round in warm water for 20 to 30 seconds until softened. Place the rice paper on the damp towel. Lay a lettuce leaf in the middle of the rice paper and spoon some of the vegetable mixture on top. Place 1/4 cup of the cellophane noodles on top of the vegetable mixture. Roll the rice paper around the filling and seal the ends with a little water. Repeat with the remaining ingredients.


Store the finished vegetable rolls in the refrigerator for up to 6 hours wrapped in damp paper towels.

From: foodnetwork.com

Israeli Couscous with Apples, Cranberries and Herbs

Cook Time: 20 min
Level: Easy
Yield: 4 to 6 servings


Ingredients

Couscous:

2 tablespoons olive oil
2 cups Israeli couscous (or barley or orzo)
4 cups low-sodium chicken broth
1/4 cup chopped fresh flat-leaf parsley
1 1/2 tablespoons chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 medium green apple, diced
1 cup dried cranberries
1/2 cup slivered almonds, toasted, see Cook's Note

Vinaigrette:

1/4 cup apple cider vinegar
2 tablespoons maple syrup
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil


Directions

For the couscous: In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.

For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.


Cook's Note: To toast the almonds, preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for 8 to 10 minutes or until golden brown. Cool completely before using.

From: foodnetwork.com

Lemon Thyme Bars

Cook Time: 30 min
Level: Easy
Yield: 16 bars


Ingredients

Butter, for greasing dish
Flour, for dusting dish

Bars:

1 stick (4 ounces) unsalted butter, at room temperature
1 cup all-purpose flour
2 tablespoons chopped fresh thyme leaves
1/2 teaspoon fine sea salt
1/2 cup powdered sugar
2 tablespoons fresh lemon juice
1/2 teaspoon pure vanilla extract

Glaze:

2 tablespoons fresh lemon juice
1/2 cup powdered sugar


Directions

Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour an 8 by 8-inch glass baking dish.


For the bars:

In a small bowl combine flour, thyme and salt. Set aside. Using a stand mixer fitted with the paddle attachment, beat together 1 stick of butter and powdered sugar on high speed until light and fluffy, about 30 seconds. Beat in the lemon juice and vanilla. Reduce the speed to low and gradually add the flour mixture. Using damp fingers, press the dough into the prepared pan. Bake for 30 minutes until golden. Cool for 30 minutes.


For the glaze:

In a medium bowl, whisk the lemon juice and powdered sugar together until smooth. Spoon the glaze over the cooled crust. Allow the glaze to harden, at room temperature, for at least 1 hour.


Using a metal spatula, remove the crust from the pan. Cut into 1 1/2-inch square bars and arrange on a serving platter or store airtight in a plastic container at room temperature.

From: foodnetwork.com

Orecchiette with Greens, Garbanzo Beans and Ricotta Salata

Cook Time: 20 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

1 pound orecchiette or other short pasta
1/2 cup olive oil
2 garlic cloves, crushed
12 ounces Swiss chard or mustard greens, stemmed
12 ounces baby spinach leaves
1 (15-ounce) can garbanzo beans, rinsed and drained
2 cups small cherry or grape tomatoes
8 ounces ricotta salata cheese, crumbled
2 teaspoons lemon zest
Kosher salt and freshly ground black pepper


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 and reserve about 1 cup of the pasta water.


In a large skillet over medium-high heat, heat the oil. Add the garlic and cook until fragrant and lightly browned, about 2 minutes. Using a slotted spoon, remove the garlic and discard. Add the Swiss chard and cook until wilted. In batches, add the spinach and cook until wilted. Add the beans and tomatoes and cook for 5 minutes. Turn off the heat. Add the pasta, 1/2 of the cheese, and lemon zest. Toss well and thin out the sauce with a little pasta water, if needed.


Transfer to a large serving bowl and season with salt and pepper. Sprinkle with the remaining cheese and serve.

From: foodnetwork.com

Beef Pops with Pineapple and Parsley Sauce

Cook Time: 12 min
Yield: 20 beef pops


Ingredients

For the Parsley Sauce:

3 cups fresh flat-leaf parsley
2 cloves garlic, peeled
2 tablespoons red wine vinegar
1 teaspoon crushed chili flakes
1 teaspoon sugar
11/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup olive oil

For the Beef Pops:

1 1/2 pounds beef fillet, cut into 3/4-inch cubes (about 40 cubes)
1 (2-pound) pineapple, cut into 3/4-inch pieces (about 40 pieces)
20 (8-inch) wooden or bamboo skewers, soaked in water for 30 minutes
Salt and freshly ground black pepper


Directions

For the Parsley Sauce: In the bowl of a food processor, blend together the parsley, garlic, vinegar, chili flakes, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper until smooth. With the machine running, gradually add the olive oil until incorporated. Place half of the mixture in a medium bowl. Place the remaining mixture in a small serving bowl. Cover with plastic wrap and refrigerate until ready to serve.


For the Beef Pops: Place the beef in the medium bowl with the parsley sauce. Toss well until the beef is coated with the mixture. Cover and refrigerate for 3 hours.


Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Thread the skewers starting with a piece of pineapple, then a cube of beef. Repeat with another piece of pineapple and another cube of beef. Continue with the remaining skewers. Grill the skewers for 2 to 3 minutes each side (for medium rare) or until desired doneness. Season with salt and pepper.


To serve, arrange the Beef Pops on a serving platter. Drizzle with the remaining reserved Parsley Sauce or serve the sauce on the side as a condiment

From: foodnetwork.com

Crispy Smoked Mozzarella with Honey and Figs

A perfect appetizer for your party!

Cook Time: 15 min
Level: Intermediate
Yield: 6 servings


Ingredients

   * 6 sheets phyllo dough
   * 6 ounces smoked mozzarella, cut into 6 equal pieces
   * Vegetable oil, for frying
   * 8 ounces dried figs, stemmed and quartered
   * 3/4 cup honey, plus more for drizzling
   * 3 teaspoons black sesame seeds


Directions

In a large pot, heat the vegetable oil over medium heat to 350 degrees F.


Place 1 sheet of phyllo on a dry work surface. Place one slice of cheese about 5 inches from the top of the narrow end of the sheet. Fold the top of the narrow end over the cheese, leaving 1 inch between the fold and the cheese. Next fold over 1 of the long sides then the other, again leaving 1-inch between the folds and the cheese. Then fold the cheese over, again leaving 1-inch between the fold and the cheese. Continue folding to make a package about 3 1/2 by 4-inches. Continue with the remaining pieces of cheese and phyllo.


Fry the phyllo and cheese packages, 2 or 3 at a time, in the oil until golden, about 2 minutes per side. Drain on a baking sheet lined with paper towels.


Meanwhile, heat the figs and honey in a small saucepan over low heat until the honey is warm. Set aside until the cheese packages have finished frying.


To serve, place 1 cheese package on a plate. Spoon some figs and drizzle some honey over the top of each cheese package. Sprinkle with black sesame seeds and serve immediately.

From: foodnetwork.com

Spiked Watermelon Pops

Cook Time: 5 min
Level: Easy
Yield: 16 popsicles


Ingredients

1/2 (3 pounds) large watermelon, peeled and cut into 1-inch chunks
1/4 cup sugar
3/4 cup watermelon flavored 70 proof vodka (recommended: Smirnoff Twist of Watermelon)* see Cook's Note
1/2 cup chopped fresh mint leaves
Special equipment: 16 (1/4 cup) ice pop molds, 16 wooden pop sticks or wooden coffee stirrers at least 2-inches longer than the molds.


Directions

In a blender, combine the watermelon, sugar, and vodka. Blend until the mixture is smooth. Add the mint and pulse once to combine. Pour the mixture into the pop molds. Insert the wooden sticks all the way down the inside the molds. Freeze for at least 10 hours or preferably overnight.


To unfreeze the ice pops, insert the molds in hot water for 5 to 10 seconds. Serve immediately.


*Cook's Note: For nonalcoholic Watermelon Pops, substitute 3/4 cup orange juice for the vodka.


From: foodnetwork.com

Crispy Parmesan Biscuits

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


Ingredients

1 1/2 cups all-purpose flour
1/2 cup stone-ground cornmeal
1/2 teaspoon fine sea salt
2 teaspoons baking powder
1 teaspoon baking soda
2 ounces (1/2 stick) unsalted butter, cut into 1/2-inch cubes
2 cups (5 1/2 ounces) grated Parmesan
1/2 cup finely chopped green onions
3/4 cup buttermilk
1/3 cup olive oil
1/2 cup Lemon Butter, at room temperature, recipe follows
3 cups baby arugula
10 ounces smoked salmon or prosciutto


Directions

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.


In a medium bowl, combine the flour, cornmeal, salt, baking powder, and baking soda. Add the butter. Using fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Stir in the Parmesan and green onions. Add the buttermilk and olive oil. Stir until the mixture forms a dough. Drop the dough onto the prepared baking sheet in 12 equal-sized pieces. Bake for 18 to 20 minutes until golden. Cool the biscuits for 10 minutes then transfer to a rack to cool completely.


Slice each biscuit in half and spread the bottom half with 1 teaspoon of lemon butter. Add some arugula leaves and place a small slice of smoked salmon on top. Add the top half of the biscuit and serve.


Lemon Butter

Yield: 1/2 cup
Prep Time: 1 minute


1/2 cup (1 stick) unsalted butter, at room temperature
1 lemon, zested


In a small bowl, mash the butter and lemon zest together using a fork. Refrigerate until ready to use.

From: foodnetwork.com

Sweet Basil Smoothie

Cook Time: 5 min
Yield: 1 1/2 cup


Ingredients

1 1/4 cups plain yogurt
1 cup packed fresh basil leaves
1 1/2 cups Lemon Simple Syrup, recipe follows
1 cup ice


Directions

In a blender, combine the yogurt, basil, Lemon Simple Syrup, and ice. Blend until smooth and frothy. Pour into frosted glasses and serve immediately.

Lemon Simple Syrup:

Yield: 4 (6-ounce) servings
Prep Time: 5 minutes
Difficulty: Easy


1 cup water
1 cup sugar
1 1/2 teaspoons lemon zest


In a small saucepan, combine the water, sugar, and lemon zest over medium heat. Bring to a boil, reduce the heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool, about 20 minutes. Strain before using.

From: foodnetwork.com

Crispy Zucchini and Potato Pancakes

Cook Time: 33 min
Level: Easy
Yield: 32 pancakes


Ingredients

Vegetable cooking spray
2 pounds russet potatoes, peeled and grated
2 medium zucchini, grated
3 garlic cloves, minced
1 teaspoon chopped fresh rosemary leaves, plus leaves, for garnish
1/4 cup grated Parmesan, plus 1 tablespoon
1/4 cup seasoned bread crumbs
2 egg whites, lightly beaten
2 teaspoons kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
3 tablespoons vegetable oil
Olive oil, for drizzling
1 1/2 cups mascarpone cheese, at room temperature


Directions

Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray a baking sheet, liberally, with vegetable cooking spray. Set aside.


Lay the potatoes and zucchini on 2 kitchen towels. Bring the corners of the towels together and squeeze out the moisture from the vegetables. Place the vegetables in a large bowl. Add the garlic, chopped rosemary, 1/4 cup Parmesan cheese, bread crumbs, egg whites, salt, and pepper. Mix well until all ingredients are combined.


In a 12-inch nonstick skillet, heat the vegetable oil over medium heat. Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan. Drizzle the top with olive oil and sprinkle with the remaining 1 tablespoon Parmesan cheese. Cook for 8 minutes or until the edges of the mixture begin to brown. Slide the pancake, cooked side down, onto the prepared baking sheet. Bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy.


In a small bowl, beat the mascarpone until smooth and season with salt and pepper, to taste.


Cut the pancake into 1 1/2-inch squares and arrange on a serving platter. Pipe or spoon the seasoned mascarpone on top and garnish with a few fresh rosemary leaves.

From: foodnetwork.com

Skewered Greek Salad

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


Ingredients

Skewers:

24 grape or small cherry tomatoes
3 ounces feta cheese, cut into 12 (1/2-inch) cubes
12 pitted kalamata olives
1/2 small red or sweet onion, cut into 12 (1/2-inch) pieces
2 teaspoons chopped fresh oregano leaves
Special equipment: 12 (6-inch) bamboo or wood skewers

Vinaigrette:

2 teaspoons lemon juice
2 teaspoons red wine vinegar
2 teaspoons chopped fresh oregano leaves
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper


Directions

For the Skewers: Thread the skewers starting with a tomato, then a piece of feta cheese, an olive, a piece of onion and finish with another tomato. Repeat with the remaining ingredients.


For the Vinaigrette: In a small bowl, mix together the lemon juice, red wine vinegar and oregano. Whisk in the olive oil until the mixture thickens. Season with salt and pepper, to taste.


Arrange the skewers on a serving platter. Spoon the vinaigrette over the skewers and sprinkle with the chopped oregano.

From: foodnetwork.com

Stracciatella Semifreddo

I just love semifreddo!

Cook Time: 20 min
Level: Intermediate
Yield: 6 to 8 servings


Ingredients

Crust:

Vegetable oil cooking spray
3 (5 inches long by 3/4-inch wide) plain or almond biscotti (about 4 ounces) halved
1/4 cup toasted hazelnuts, see Cook's Note
1/2 stick (4 tablespoons) unsalted butter, melted

Filling:

8 egg yolks, at room temperature
1/2 cup sugar, plus 1/4 cup
1 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt
1 cup heavy cream
3/4 cup chocolate-hazelnut spread at room temperature (recommended: Nutella)
Special equipment: a 3 by 15-inch piece of parchment paper, a 7 1/2 by 12-inch piece of parchment paper


Directions

For the crust: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 5 by 3-inch nonstick loaf pan with vegetable oil cooking spray. Using 2 pieces of parchment paper, line the pan, allowing the excess to hang over the ends and sides.


In a food processor, blend the biscotti and hazelnuts together until finely ground. Add the melted butter and pulse until the crumbs are moistened. Using a flexible spatula, press the crumb mixture into the bottom of the prepared pan. Bake for 8 to 10 minutes until the edges of the crust are golden. Cool the pan on a wire rack for 20 minutes.

For the filling: In a medium stainless steel or glass bowl, whisk together the egg yolks, 1/2 cup sugar, vanilla extract, and salt until smooth. Put the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Whisk until the egg mixture is pale, thick and creamy, and an instant-read thermometer registers 160 degrees F, about 10 to 15 minutes. Put the bowl into a larger bowl of iced water to cool completely.


In another medium bowl, using an electric mixer, beat the cream until thick. Add the remaining 1/4 cup sugar and beat until the cream holds stiff peaks. Mix 1/4 of the cream into the cooled custard. Using a spatula, gently fold the remaining cream into the custard. Drop spoonfuls of the chocolate-hazelnut spread over the custard mixture and gently fold until just incorporated but still chunky. Spoon the mixture onto the prepared crust. Fold the overhanging parchment paper over the custard and freeze for at least 8 hours or up to 3 days.


Run a thin-bladed spatula around the semifreddo between the parchment paper and the pan. Unfold the parchment paper and invert the semifreddo onto a platter. Peel off the paper and cut into 1-inch thick slices. Serve on chilled plates.


Cook's Note: To toast the hazelnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10
minutes until lightly toasted. Cool completely before using.

From: foodnetwork.com

Blueberry and Mascarpone Turnovers

Cook Time: 7 min
Level: Intermediate
Yield: 12 turnovers


Ingredients

1/2 cup mascarpone cheese, at room temperature
2 tablespoons sugar, plus extra for sprinkling
1/2 teaspoon cornstarch
1 teaspoon lemon juice
1 teaspoon lemon zest
1/3 cup fresh or frozen and thawed blueberries
2 (9-inch) refrigerated pie crusts
1 egg, beaten
Vegetable oil, for frying


Directions

Special equipment: a 3 1/2-inch round cookie cutter

Line a baking sheet with parchment paper. Set aside.


In a small bowl, mix together the cheese, sugar, cornstarch, lemon juice, and lemon zest until smooth. Stir in the blueberries.


Using a 3 1/2-inch round cookie cutter, cut the pie dough into 12 circles. Place the dough on the prepared baking sheet. Using a pastry brush, lightly brush the edges of the dough with the beaten egg. Place about 1 1/2 teaspoons of the cheese mixture in the center of the dough. Fold the dough in half to enclose the filling and pinch the edges to seal. Using the tines of a fork, gently crimp the sealed edges. Refrigerate for 10 minutes.


While the pastry is chilling: In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Fry the turnovers for 1 to 1 1/2 minutes until golden. Drain on paper towels and sprinkle with sugar while still hot. Cool for at least 10 minutes before serving.

From: foodnetwork.com

Deep-Fried Bocconcini with Spicy Tomato and Garlic Chutney

Cook Time: 58 min
Level: Easy
Yield: 6 to 8 servings


Ingredients

Bocconcini:

16 (1-inch diameter) balls bocconcini mozzarella cheese
2 cups all-purpose flour
Kosher salt and freshly ground black pepper
4 eggs, beaten
3 cups seasoned Italian-style bread crumbs
Vegetable oil, for frying

Chutney:

8 cloves garlic
1 (1-inch) piece fresh ginger, peeled and coarsely chopped
1/4 teaspoon kosher salt, plus more for seasoning
1/2 cup red wine vinegar
1/4 cup sugar
2 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 (15-ounce) can diced tomatoes


Directions

For the bocconcini: Drain the bocconcini and pat dry with paper towels. Put on a paper towel-lined plate and allow to dry in the refrigerator for 2 hours. Put the flour in a medium bowl and season with salt and pepper, to taste. Put the eggs in a second medium bowl and the bread crumbs in a third medium bowl. Coat the bocconcini in flour and then dip into the eggs. Roll the bocconcini in the bread crumbs until coated. Dip the coated bocconcini, again, in the eggs and then coat with bread crumbs. Freeze the breaded bocconcini for 20 minutes.


For the chutney: In a blender, combine the garlic, ginger, 1/4 teaspoon salt, vinegar, sugar, olive oil, cumin and pepper. Blend until smooth. Pour into a medium, heavy-bottomed saucepan and add the tomatoes. Bring the mixture to a boil over high heat, then reduce the heat and simmer, stirring occasionally, until most of the liquid has evaporated and the mixture is thick, about 45 to 55 minutes. Using the back of a wooden spoon, gently break up the tomatoes as they begin to soften during cooking. Season with salt, to taste. Let the chutney cool to room temperature, about 35 minutes. Place in a serving bowl.


In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 to 2 minutes.) In batches, fry the bocconcini until golden brown, about 15 to 20 seconds. Drain on paper towels.


Arrange the bocconcini on a platter and serve the chutney alongside as an accompaniment.

From: foodnetwork.com

Pizza Dough

I will definitely make this for a pizza party!

Cook Time: 15 min
Level: Intermediate
Yield: 3 (13-inch balls of dough)


Ingredients

1 1/2 cups warm water, 100 to 110 degrees F, plus extra as needed
1 (1/4-ounce) packet active dry yeast
5 cups all-purpose flour, plus extra as needed
1 1/2 teaspoons fine sea salt
Olive oil, for drizzling


Directions

Put the water in a small bowl. Add the yeast and stir until dissolved.


In a large bowl, whisk the flour and salt together. Add the yeast mixture and stir until a soft dough forms. If the dough is too dry, add a little extra water, 1 tablespoon at a time. If the dough is too sticky, add extra flour, 1 tablespoon at a time. Transfer the dough to a floured work surface. With floured hands, knead the dough until it becomes smooth and elastic, about 10 to 12 minutes. Drizzle the inside of a clean bowl with olive oil. Put the dough in the bowl and cover loosely with plastic wrap or a damp kitchen towel. Set the bowl in a warm, draft-free place, until the dough has doubled in size, about 2 hours.


Using a fist, deflate the dough in the center and cut it into 3 equal-sized pieces. Form the dough pieces into 3 balls and put into 3 oiled bowls. Cover each bowl loosely with plastic wrap or a damp kitchen towel and let rest for 1 hour. Remove the dough and wrap in plastic. Refrigerate for up to 1 day.

From: foodnetwork.com