What's Cookin' ??

[moreluck]

Wagon Wheel Chicken Salad

4 cups shredded roasted chicken breast
1 pint grape tomatoes, halved
1 (10 ounce) package frozen green peas, thawed
2 stalks celery, chopped
1/4 cup chopped green onions
3 cups wagon wheel macaroni
1 tablespoon extra virgin olive oil
1/2 cup freshly grated parmesan cheese

Dressing

1/4 cup red wine vinegar
1 teaspoon Dijon mustard
2 garlic cloves, minced
1/2 teaspoon salt
fresh ground black pepper
1/2 cup extra virgin olive oil

1. Add the shredded chicken to a large bowl.
2. Add in the tomatoes, peas, celery, and green onion (if not serving immediately, add the peas just before serving).
3. Cook pasta per package directions; drain pasta and toss with oil.
4. Add parmesan to the pasta; toss to coat.
5. When the pasta is cooled to room temperature, add it to the chicken mixture.
6. To make the dressing: whisk the vinegar, mustard, garlic, salt, and pepper together in a small bowl.
7. Add in the olive oil, whisking until it is incorporated.
8. Pour the dressing over the salad; toss gently but thoroughly.
9. Cover and refrigerate for up to 8 hours; serve chilled.

[moreluck]

Pasta Milano

From Woman's Day | May 9, 2006



INGREDIENTS

• • 1-12 oz uncooked farfalle (bow-tie) pasta
  • Sauce
  • 1 Tbsp unsalted butter
  • 1 pkg (8 oz) sliced mushrooms
  • 1 1/2 cups fat-free half & half
  • 1 pkt (1.6 oz) Knorr Garlic Herb sauce mix
  • 1 pkg (6 oz) grilled chicken breast strips (or 2 cups strips leftover grilled chicken breast) 1/3 cup sliced sun-dried tomatoes
  • 1 Tbsp grated Parmesan cheese
  • 2 Tbsp chopped parsley
  • Accompaniment: grated Parmesan cheese

PREPARATION

1. 1. Bring a large pot of lightly salted water to a boil. Add pasta; cook as package directs.
   
   2. Meanwhile, make Sauce: Melt 1 tsp butter in a large nonstick skillet. Add mushrooms; sauté 5 minutes, or until lightly browned and tender. Remove.
   
   3. Add half & half and sauce mix to skillet; stir to blend. Bring to a boil over medium-high heat, stirring often. Reduce heat; simmer 3 minutes, or until thickened.
   
   4. Stir in remaining 2 tsp butter, the mushrooms, chicken, sun-dried tomatoes and cheese. Cook, stirring, 1 minute to heat through.
   
   5. Drain pasta, reserving 1/4 cup cooking water. Return pasta to pot; add sauce, cooking water and parsley; toss to mix.

[moreluck]

Start here: Clean out your kitchen, tossing as many unhealthy items as you can. Single-ingredient foods— apples, chicken, cooking oil, etc.—are keepers. Packaged foods with long lists of hard-to-pronounce ingredients go out, especially if they contain more than 7% of calories from saturated fat or more than 10% of calories from sugar. Now, turn the page and find out what you’ve made room for!

52 Superfoods
Fill up on these nutrient packed foods, which can help you fight disease. Feel more energetic and even lose weight.
1. Eggs Each egg has 6 grams of protein but just 72 calories. No wonder researchers at Pennington Biomedical Research Center in Baton Rouge, Louisiana, found that eating eggs for breakfast (as part of a low-cal diet) helps you slim down.
2. Tomato sauce It’s loaded with lycopene, which makes your skin look younger and keeps your heart healthy. In fact, a Harvard study found that women with the most lycopene in their blood reduced their risk of a heart attack by 34%.
3. Dried plums(prunes) They’re packed with polyphenols, plant chemicals that have been shown to boost bone density by stimulating your bone-building cells.
4. Walnuts Just 14 walnut halves provide more than twice your daily dose of alpha-linolenic acid, an omega-3 fat that’s been shown to improve memory and coordination.
5. Brussels sprouts They have more glucosinolates (compounds that combat cancer and detoxify our bodies) than any other vegetable. For a side dish that will make you wonder why you’ve been avoiding them, slice each one into quarters, then sauté in olive oil with chopped sweet Vidalia onions.
6. Acai juice A glass or two of this anthocyanin-rich berry juice can dramatically boost the amount of antioxidants in your blood, say Texas A&M University researchers.
7. Apples They contain quercetin, an antioxidant that may reduce your risk of lung cancer.
8. Bok choy This calcium-rich veggie can protect your bones and may even ward off PMS symptoms.
9. Steel-cut oats Because they’re less processed than traditional oats, they’re digested more slowly—keeping you full all morning long.
10. Salmon You’ll get all the heart-smart omega-3s you need in a day from just 3 oz.
11. Avocados Their healthy fat keeps you satisfied and helps you absorb other nutrients. For a new u twist, brush a halved avocado (pit removed) with olive oil and grill 1 minute. Serve with red onion, sliced grapefruit and balsamic vinegar.
12. Spinach A half-cup provides more than five times your daily dose of vitamin K, which helps blood clot and builds strong bones.
13. Canned pumpkin It’s filled with natural cancer fighters alpha- and beta-carotene.
14. Cauliflower White foods can be good for you! This one is packed with cancer-fighting glucosinolates.
15. Scallops A 3-oz serving has 14 grams of protein but just 75 calories.
16. Collard greens They’re exploding with nutrients like vitamin A, zeaxanthin and lutein, which keep your eyes healthy.
17. Olives They deliver the same heart-healthy monounsaturated fat you get in olive oil, but for just 7 calories per jumbo olive!
18. Brown rice It’s a top source of magnesium, a mineral your body uses for more than 300 chemical reactions (such as building bones and converting food to energy).
19. Oysters These keep your immune system strong. A 3-oz serving (about 6 oysters) dishes up a quarter of your daily iron, plus nearly twice the zinc and all the selenium you need in a day.
20. Edamame One cup has a whopping 22 grams of plant protein, as well as lots of fiber, folate and cholesterol-lowering phytosterols.
21. Strawberries They’re loaded with ellagitannins, phytochemicals that may halt the growth of cervical and colon cancers.
22. Lentils A great source of meat-free protein, a half-cup of cooked lentils also gives you nearly half your daily folate, a B vitamin that protects a woman’s unborn baby from neural tube defects.
23. Bran flakes Their whole grains keep your heart in tip-top shape by reducing inflammation and melting away belly fat.
24. Kiwi Italian researchers found that it reduces asthma-related wheezing, thanks to its high vitamin C content (one kiwi has 110% of your daily requirement).
25. Black beans They’re loaded with protein, fiber, and flavonoids—antioxidants that help your arteries stay relaxed and pliable.
26. Sunflower seeds A quarter-cup delivers half your day’s vitamin E, which keeps your heart healthy and fights infection.
27. Sardines 3 oz provide more than 100% of your daily vitamin D. Sardines are also a top source of omega-3 fats. Try adding mashed canned sardines to marinara sauce and serving over whole-wheat pasta.
28. Asparagus A half-cup supplies 50% of your daily bone-building vitamin K and a third of your day’s folate, it’s a natural diuretic so it banishes bloating, too.
29. Bananas They’re loaded with several kinds of good-for-you fiber, including resistant starch (which helps you slim down).
30. Broccoli sprouts They have 10 times more of the cancer-preventing compound glucoraphanin than regular broccoli.
31. Fat-free milk With a third of the calcium and half the vitamin D you need in a day, plus 8 grams u of muscle-building protein, it’s the ultimate energy drink.
32. Baked potatoes Each one packs a megadose of blood-pressure–lowering potassium—even more than a banana.
33. Sweet potatoes Half of a large baked sweet potato delivers more than 450% of your daily dose of vitamin A, which protects your vision and your immune system.
34. Flaxseed Not only is flaxseed loaded with plant omega-3s, it also has more lignans (compounds that may prevent endometrial and ovarian cancer) than any other food. Store ground flaxseed in your refrigerator and sprinkle on yogurt, cold cereal or oatmeal.
35. Greek yogurt It has twice the protein of regular yogurt.
36. Dried tart cherries Researchers at Michigan State University found their potent anthocyanins help control blood sugar, reduce insulin and lower cholesterol.
37. Wheat germ A quarter-cup gives you more than 40% of your daily vitamin E and immune-boosting selenium.
38. Whole-wheat english muffins You get 4 ½ grams of fiber for only 134 calories.
39. Tea Both green and black tea prevent hardening of the arteries, according to researchers at the University of Scranton.
40. Peanut butter This smart spread has arginine, an amino acid that helps keep blood vessels healthy.
41. Blackberries The king of the berry family boasts more antioxidants than strawberries, cranberries or blueberries.
42. Mustard greens These “greens” (actually a cruciferous veggie) are a top source of vitamin K. For a tasty pesto, chop them in a food processor with garlic, walnuts, Parmesan and olive oil.
43. Grapes They’re a leading source of resveratrol, the plant chemical responsible for the heart-healthy benefits of red wine.
44. Soy milk A good source of vegetable protein, calcium-enriched soy milk has as much calcium and vitamin D as cow’s milk.
45. Brazil nuts They have more selenium than any other food. One nut delivers your entire day’s worth!
46. Canola oil A Tbsp of this heart-healthy oil has all the alpha-linolenic acid you need in a day, plus two different forms of vitamin E.
47. Blueberries They improve memory by protecting your brain from inflammation and boosting communication between brain cells.
48. Oranges One orange supplies more than 100% of the vitamin C you need in a day. It’s also a good source of calcium and folate.
49. Watercress With just 4 calories per cup, this cruciferous veggie delivers a hefty dose of vitamin K, zeaxanthin, lutein, beta-carotene and cancer-fighting phytochemicals.
50. Turkey breast It has 20 grams of satisfying protein but just 90 calories per 3-oz serving.
51. Barley A top source of beta-glucan, a fiber that lowers cholesterol and helps control blood sugar.
52. *****ake mushrooms One serving (about ¼ lb) provides as much vitamin D as you’d get from a glass of milk.




Eat Healthy America Challenge
Try It Today: Look through your kitchen and see which of these superfoods you already have. Then eat one at each meal today.
Try It This Month: Pick 3 superfoods from this list that you've never eaten, and add one to your shopping list this week.

[moreluck]

Macaroni and CheeseIf you like, use just one type of cheddar or mix with another melting cheese, such as pepper Jack, Muenster, Swiss, or mozzarella.

Coarse salt and ground pepper
1pound elbow pasta, cooked and drained
4tablespoons butter
1 small onion, chopped
1/4cup all-purpose flour (spooned and leveled)
4cups milk
1/8teaspoon cayenne pepper (optional)
1 1/4cups (5 ounces) shredded yellow cheddar cheese
1 1/4cups (5 ounces) shredded white cheddar cheese
8ounces ham, diced into 1/2-inch pieces
2slices white sandwich bread

1. Preheat oven to 375°. Cook pasta, and drain; reserve. Meanwhile, in a 5-quart heavy pot, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Whisk in flour to coat onion. In a slow steady stream, whisk in milk until there are no lumps.

2. Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if using, and 1 cup each yellow and white cheddar cheese. Season with 1 teaspoon salt and 1/4 teaspoon pepper.

3. Toss pasta with cheese mixture; fold in ham. Transfer to a 9-by-13-inch baking dish or individual dishes. Set aside. 4. In a food processor, pulse bread until large crumbs form. Toss together with remaining 1/4 cup each white and yellow cheddar, and 1/4 teaspoon salt. Top pasta with breadcrumb mixture. Bake until top is golden, about 30 minutes.

[moreluck]

Ultimate Grilled Beer Brats, Peppers, Onions, Relish and Kraut


SERVES 8 , 8 Bratwursts

• 8 bratwursts (I like Johnsonville, but any brand will work)
• 8 hot dog buns (I like to get bakery style if possible)
• 1 green pepper, thin sliced in strips
• 1 red pepper, thin sliced in strips
• 1 yellow pepper, thin sliced in strips
• 1 large onion, cut in half and thin sliced
• 24 ounces dark beer, I prefer amber bock but use your favorite (2 bottles, 18 oz for the brats and vegetables and 6 oz for the sauerkraut)
• 3 garlic cloves, just smashed and skins removed no reason to cut
• 1/2 teaspoon red pepper flakes
• 1 (15 ounce) can quality sauerkraut, drained well (you can also use a fresh bagged brand too)
• 8 tablespoons pepper relish (many quality store brands, I love it on burgers, dogs, brats, just about anything)
• Dijon mustard
• 1 teaspoon kosher salt, to taste
• 1 teaspoon fresh ground black pepper, to taste
• aluminum foil and tins for cooking the brats and sauerkraut

1. Step 1.
2. Vegetables and Brats -- In a aluminum pan add the beer, peppers, onions and brats. Also add the red peppers, garlic and cover with foil and let simmer on medium/low heat on the grill for about 20 minutes. Remove the cover and cook 10 more minutes, then transfer the brats to the grill as you finish cooking the peppers. Without the foil on season with salt and pepper and let some of the liquid reduce. The brats lightly brown on the grill.
3. Step 2.
4. Sauerkraut -- Also when you put the vegetables and brats in the aluminum tin also add the sauerkraut to a smaller aluminum pan along with the remaining 6 oz of beer, cover with foil and set on the grill on indirect heat. You just want to heat it up is all. About 15 minutes. Right at the end of cooking, uncover and let some of the liquid evaporate.
5. Step 3.
6. Buns -- Remove the cooked brats and put back on top of the vegetables and recover also remove the sauerkraut. and keep covered. Now grill the buns lightly.
7. Step 4.
8. Dinner -- Now add a little dijon mustard to the bun, 1 tablespoon of the pepper relish, the brat, some of the peppers and onions and top with the kraut.
9. Now that is a classic bratwurst.

[moreluck]

Baked Ziti With Spinach and Cheese


2 (10 ounce) packages frozen chopped spinach
3 eggs, beaten
15 ounces ricotta cheese
1/4 teaspoon pepper
2/3 cup grated parmesan cheese
16 ounces ziti pasta, pasta-cooked
27 1/2 ounces pasta sauce
2 teaspoons oregano
12 ounces shredded mozzarella cheese

1. Cook spinach as package directs, drain, cool and squeeze out well.
2. Add eggs, ricotta cheese, parm. cheese, and pepper. Mix well and set aside.
3. Combine cooked ziti with sauce and oregano. Place 1/2 ziti miture in lightly greased 13X9 baking dish, layered with cheese and spinach mixture. Add remaining ziti.
4. Cover with tin foil and bake at 375 degrees for 25 minute or until bubbly.

[moreluck]

Basil Chicken with Tomato-Alfredo Sauce

From Woman's Day | August 6, 2002


INGREDIENTS

• • 8 skinless chicken drumsticks (about 2 lb)
  • 1/2 tsp pepper
  • 1-1/4 cups bottled Alfredo sauce
  • 1 pt grape tomatoes
  • 1 box (6.2 oz) fast-cook (5-minute) long grain and wild rice
  • Fresh basil (you'll need enough leaves for 1-1/2 lightly packed cups)

PREPARATION

1. 1. Sprinkle drumsticks with pepper
   
   2. Coat a large nonstick skillet with nonstick spray; heat over medium heat. Add drumsticks and cook about 5 minutes, turning until brown on all sides.
   
   3. Stir in Alfredo sauce and about 3/4 the tomatoes. Reduce heat to medium-low, cover and simmer 18 to 20 minutes until chicken is cooked through and pulls away from the bones.
   
   4. Meanwhile cook rice as package directs, omitting the butter, and measure, rinse and dry basil. Stack leaves and cut in thin strips.
   
   5. Add basil and rest of tomatoes to skillet; stir to mix well. Serve with the rice.

[moreluck]

Rigatoni With Shrimp
Ingredients

• 8 ounces Rigatoni pasta
• 8 ounces cooked and peeled shrimp
• 1 tbl Extra Virgin Olive Oil
• 3 ounces grated onion
• 4 teaspoons minced garlic (from jar)
• 2 teaspoons oregano (dry)
• 1/2 teaspoon Basil (dry)
• Salt/peppe --to taste
• 6 tbl heavy cream
• 4 tbl butter (1/2 stick)
• 2 ounces freshly grated Parmesan cheese -- (approx)
• 1 teaspoon parsley

Instructions


Put the rigatoni on to boil. Ours was dry and took 12 minutes to al dente. We used frozen shrimp that was cooked and peeled with the tails removed. Defrost shrimp in colander with hot water from faucet and leave in colander.
Sauce: Saut the onions and garlic for about 6 minutes in the olive oil in a large coated frying pan over medium heat. At this point add the cream, basil, oregano, salt and pepper and butter. Cook until the pasta is done and lower heat by half.
Pour the pasta with the hot water into the colander on top of the shrimp in order to heat the shrimp. Drain. Transfer the shrimp and pasta mixture into the pan of sauce and mix. When heated through, start mixing in the freshly grated parmesan cheese, until melted. Transfer to serving dish and add the parsley on top for color. Viola! Add more parmesan and enjoy.
The exact amount of each ingredient is approximate, so use your own judgment. You may also add the salt and pepper (or exclude entirely) after the dish is prepared

[moreluck]

Baked Cheddar Potatoes

Ingredients:
1 2/3 cup chicken gravy
1 1/4 cup shredded Colby cheese
1 carton (8 oz size) sour cream
1/3 cup butter, melted
1 onion, diced
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (32 oz size) frozen hash brown potatoes, thawed



Directions:
Preheat oven to 350 degrees F. Grease 3-quart rectangular baking dish.

In large bowl, combine the gravy, cheese, sour cream, butter, onion, salt and pepper. Add potatoes; mix well. Scoop into prepared baking dish.

Bake for 1 hour.

[moreluck]

Garlic & Citrus Chicken (Giata De Laurentis)

1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded
Salt and freshly ground black pepper
1 orange, quartered
1 lemon, quartered
1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
2 (14-ounce) cans reduced-sodium chicken broth
1/4 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh oregano leaves
Kitchen string or butcher twine

Position the rack in the center of the oven and preheat to 400 degrees F.
Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper. Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan). Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.

[moreluck]

SAUSAGE & PEPPERS

INGREDIENTS:
8 (4 ounce) links Italian
sausage
1 tablespoon garlic flavored
olive oil
3 green bell pepper, seeded
and cut into strips
2 red bell peppers, seeded and
cut into strips
1 yellow bell pepper, seeded
and cut into strips
1 (14.5 ounce) can diced
tomatoes, drained
2 tablespoons Italian seasoning
6 cloves garlic, chopped
1 large onion, cut into wedges
1/4 cup grated Parmesan
cheese
1/4 cup shredded mozzarella
cheese
2 tablespoons garlic flavored
olive oil
DIRECTIONS:
1.Slice each sausage link into 5 pieces. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the sausage, and cook until browned, turning as needed.2.Drain excess grease, then add the green, red and yellow peppers, tomatoes, and Italian seasoning. Drizzle the remaining olive oil over all, and reduce the heat to medium-low. Cover, and let simmer for 15 minutes.3.Remove the lid, and stir. Add the garlic and onion to the pan. Sprinkle with Parmesan cheese. Cover, and simmer for 15 more minutes. Stir, then top with mozzarella cheese. Cover and cook for 5 minutes to melt the cheese. Remove from the heat and enjoy.

[moreluck]

Spicy Glazed Meat Loaf (crockpot)

3/4 cup spicy or regular ketchup
1 1/2 lbs. lean gr. beef
3/4 cup seasoned bread crumbs
1/2 cup finely chopped onion
1/4 cup grated parmesan
1 large egg
1 1/2 Tbls. Worchestershire Sauce
2 tsp. minced garlic
1 tsp. salt
1/2 tsp. ground pepper

In a large bowl, mix 1/2 cup ketchup with the remaining ingredients until well blended. Form a 7x4x2 inch loaf and place in slow cooker; spread top & sides of loaf with remaining 1/4 cup ketchup. Cover & cook on high 4 hours or on low for 8-10 hours until meat thermometer inserted in center registers 160 degrees.

[moreluck]

Cheesy Manicotti

What You Need!

1 pkg. (8 oz.) sliced mushrooms


2 cloves garlic, minced


3 egg whites


1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained


1 container (15 oz.) part-skim ricotta cheese


1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided


1/3 cup KRAFT Grated Parmesan Cheese, divided


1 pkg. (8 oz.) manicotti shells (14 shells), cooked, drained


2 cups spaghetti sauce



Make It!




HEAT oven to 350°F. Heat large nonstick skillet sprayed with cooking spray on medium heat. Add mushrooms and garlic; cook 5 min., stirring frequently. Remove from heat. Beat egg whites in medium bowl. Add mushroom mixture, spinach, ricotta cheese and 1/2 each mozzarella and Parmesan; mix well. Spoon evenly into manicotti shells.
PLACE in 13x9-inch baking dish sprayed with cooking spray. Cover with spaghetti sauce.
BAKE 40 min. or until heated through. Top with remaining mozzarella and Parmesan; bake 5 min. or until mozzarella is melted.

[moreluck]

Eggplant Gratin

2007, Ina Garten, All Rights Reserved
Prep
Ingredients

• Good olive oil, for frying
• 3/4 pound eggplant, unpeeled, sliced 1/2-inch thick
• 1/4 cup ricotta cheese
• 1 extra-large egg
• 1/4 cup half-and-half
• 1/2 cup plus 2 tablespoons freshly grated Parmesan
• Kosher salt
• Freshly ground black pepper
• 1/2 cup good bottled marinara sauce

Directions

Preheat the oven to 400 degrees F.
Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.
Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.
Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.

[moreluck]

Penne with Basil & Prosciutto

Ingredients
5 1/3 ounces Whole wheat penne
1 tablespoon Olive oil
1 1/3 ounces Prosciutto very thinly sliced
1 ounce Fresh Parmigiano-Reggiano cheese grated
1/4 cup Fresh basil (packed)
1/3 teaspoon Crushed red pepper

InstructionsTear prosciutto into small strips and grate cheese. Chop basil at the last possible minute. Cook penne according to package directions.

Just before penne is ready, heat oil in a saucepan or skillet large enough to hold all the ingredients. Add crushed red chilis and heat for about 1 minute.

When pasta is ready, remove from water with a slotted spoon, drain well and add to oil and chilis. Stir to coat pasta then add prosciutto, basil and cheese. Mix thoroughly and serve immediately.

[moreluck]

Steve's Tomato-Basil Soup

2 cans Crushed Tomatoes
2 tablespoon Vegetable oil
2 cups Chicken broth or vegetable broth for vegetarians
1 cup Cream
1 bunch Fresh basil --
appliance required: blender or food processor
1 large Shallot
3 tablespoon Sugar more as desired
1/2 whole Onion diced
Ground pepper to taste
3 cloves Garlic sliced
Instructions

In a large stockpot, heat vegetable oil over medium-low heat. Add sliced garlic, finely diced shallots and onion. Simmer for 5-10 minutes, or until onion starts to caramelize.

Add cans of crushed tomatoes; add sugar. Bring to a boil and then simmer for 5-10 minutes. Stir in chicken broth. Remove from heat and let cool a bit. Working in batches, puree the soup mixture in a blender or liquid-tight food processor. (NOTE: Heated liquid expands tremendously when you try to puree it -- only fill it halfway full at most, each time!) Put pureed mixture in a bowl, then rinse the stockpot out and put pureed soup base back in.

OPTIONAL: If you'd like a smooth texture to the soup, you should cool it and strain it at this point, working in batches, with a sieve. (I prefer the more rustic texture of pureed but unstrained soup.)

It can remain in this state (refrigerated) for a few days, until ready to serve.

To serve, bring tomato soup mixture to medium heat, and then stir in cream. (In this way, you are keeping the cream out of the pureeing step -- which might whip it -- and also the heating-to-boiling step -- which might curdle it.)

Top with basil, rolled gently and sliced very thinly (i.e., chiffonade). Serve with crusty bread, salad, or cheese toasts; pair with a crisp Pinot Grigio or Savignon Blanc, or even a deep red like a Cabernet.

[moreluck]

Lemon Rice

1 garlic clove
2 cups chicken broth
2 Tbls. butter
1/2 tsp. salt
1 cup basmati rice
1 Tbls. grated lemon zest

Slightly smash peeled garlic clove using flat side of a knife. Stir together the garlic, broth, butter and salt in a large saucepan; bring to a boil over high heat. Stir in rice; reduce heat to low and cook covered, 20 mins. or until broth mixture is absorbed and rice is tender.

Remove and discard garlic; stir in lemon zest using a fork.

[moreluck]

Almost Original Impossible Taco Pie


SERVES 4

• 1 lb ground turkey
• 1/2 cup onion, chopped
• 1 1/4 ounces taco seasoning mix
• 1 (4 ounce) can green chili peppers, drained and chopped
• 1 1/4 cups skim milk
• 2 large eggs
• 1 cup baking mix, Bisquick
• 1 medium tomato, chopped
• 1/2 cup part-skim mozzarella cheese, grated

1. Pre-heat oven to 400-F degrees and lightly grease a pie tin with non-stick cooking spray.
2. In a large skillet over medium heat, brown the ground beef and onion until well cooked, and drain off any excess fat. Stir in the taco seasoning mix and spread the mixture out on the pie tin. Sprinkle the top of the beef with the chopped green chilies.
3. In a mixing bowl, beat together the milk, eggs, and baking mix with a whisk until well blended. Pour the mixture over the top of the meat and chilies. Sprinkle tomato and cheese over the top and bake for about 25 to 30 minutes until cooked through. Let stand 5 minutes to set before slicing and serving.

[moreluck]

Kenmare Bay Mussels With Wine-Cream Sauce

SERVES 4 For Wine Cream Sauce

• 3/4 cup dry white wine
• 1/4 cup cider vinegar
• 3 tablespoons fresh lemon juice
• 3 tablespoons unsalted butter, cut into 3 pieces
• 1 1/2 cups whipping cream
• 3/4 teaspoon salt
• 3/4 teaspoon white pepper

For Mussels

• 2 cups water
• 2 medium onions, diced
• 2 medium carrots, peeled and diced
• 2 large celery ribs, diced
• 4 large parsley sprigs
• 8 whole black peppercorns
• 3 long lemon peel strips (yellow part only)
• 1 large bay leaf, crumbled
• 1 tablespoon cider vinegar
• 3 dozen small mussels, scrubbed and bearded
• lemon wedge

1. For Sauce;.
2. Boil wine, vinegar and lemon juice in heavy large skillet until reduced to 3/4 cup, about 6 minutes.
3. Whisk in butter, one piece at a time; boil 1 minute.
4. Add cream, salt and pepper and whisk until sauce thickens and coats spoon, about 2 minutes.
5. For Mussels:.
6. Meanwhile prepare mussels. Combine first 9 ingredients in heavy large saucepan and bring to a boil; add mussels.
7. Reduce heat, cover and simmer just until mussels open, about 5 minutes; discard any that do not open.
8. Drain.
9. Arrange mussels open ends up in soup bowls.
10. Drizzle sauce over, garnish with lemon wedges and serve.

[moreluck]

Homemade Noodles


Ingredients:
2 cups all-purpose flour
1 teaspoon salt
3 egg yolks
1 egg
6 tablespoons water

In a bowl, combine the flour and salt; make a well. Beat yolks, egg and water; pour into well and stir. Turn onto a floured surface; knead 8-10 times. Divide into thirds; roll out each as thin as possible. Let stand for 20 minutes or until partially dried. Cut into 1/4-inch strips, then into 2-inch pieces;

[moreluck]

Cajun Pork Roast

Ingredients

• 2 pound pork loin roast
• 3 tablespoons paprika
• 1/2 teaspoon cayenne pepper
• 1 tablespoon garlic powder
• 2 teaspoons thyme
• 2 teaspoons oregano
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon cumin
• 1/4 teaspoon nutmeg

Instructions


Combine all seasonings and rub well over all surfaces of roast. Place roast in shallow pan and roast in 350 degree F. oven for about 45 minutes, until internal temperature is 150 degrees F. Remove from oven, let rest 5-10 minutes before slicing.

[moreluck]

Almost Instant Fajitas


Ingredients:

• Vegetable cooking spray
• 4 boneless, skinless chicken breasts, cut into strips
• 1 (14 1/2-ounce) can diced tomatoes
• 1 package taco seasoning
• 1 red bell pepper, cut into slices or squares
• 1 green bell pepper, cut into slices or squares
• 1 (15-ounce) can black beans
• Shredded cheese
• 1 large package tortillas

Directions:
Spray a large frying pan with vegetable cooking spray and set over medium heat. Add the chicken strips and cook until browned, about 1 to 2 minutes. Add the tomatoes, taco seasoning and cut-up bell peppers. Toss over medium heat until the ingredients are well mixed and the vegetables are tender.
In a separate pan, heat the black beans according to the directions on the can. Serve by layering beans, then chicken mixture, then shredded cheese onto warmed tortillas.

[moreluck]

Linguini with Tomato & Basil

4 large ripe tomatoes, cut into 1/2 inch cubes
1 lb. cold Brie, rind removed, torn into irregular pieces
1 cup fresh basil leaves, rinsed, dried, cut into thin strips
3 cloves garlic, minced
1 cup plus 1 Tbls. good olive oil
1/2 tsp. salt, plus additional to taste
1/2 tsp. fresh ground pepper
1 lb. linguini
fresh grated Parmesan/Romano cheese

At least 2 hours before serving, combine tomatoes, Brie, basil ,garlic, 1 cup oil, salt & pepper in a large serving bowl.

Boil 6 qts. water . Add 1 Tbls. oil and the linguini. Boil 'til al dente. Drain and immediately toss with the tomato mixture. Serve with pepper and grated cheese.

[moreluck]

Eggplant Gratin

2007, Ina Garten, All Rights Reserved
Prep
Ingredients

• Good olive oil, for frying
• 3/4 pound eggplant, unpeeled, sliced 1/2-inch thick
• 1/4 cup ricotta cheese
• 1 extra-large egg
• 1/4 cup half-and-half
• 1/2 cup plus 2 tablespoons freshly grated Parmesan
• Kosher salt
• Freshly ground black pepper
• 1/2 cup good bottled marinara sauce

Directions

Preheat the oven to 400 degrees F.
Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.
Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.
Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.

[moreluck]

Roasted Asparagus

Ingredients
2 lbs Asparagus trimmed
2 green Onions chopped
1/2 cup Melted Butter
1/2 teaspoon Salt

Directions
Place asparagus on a shallow baking dish coated with a baking spray. Combine butter and green onions, spoon over aspargus, sprinkle with salt. Bake, uncovered at 425 degrees for 10 to 15 minutes or until lightly browned, yield 6 servings.