Tuesday, March 24, 2009

Brie en Croute

Ingredients
1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets ( 1 sheet)
1 egg
1 tbsp. water
1/2 cup apricot preserves OR seedless raspberry jam
1/3 cup dried cranberry, softened*
1/4 cup toasted sliced almond
1 (13.2 ounces) Brie cheese round
1 pkg. (26 ounces) Pepperidge Farm® Entertaining Quartet Distinctive Crackers 

Directions
Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400°F. Mix the egg and water in a small bowl.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut off the corners to make a circle. Spread the preserves on the pastry circle to within 1-inch of the edge. Sprinkle the cranberries and almonds over the preserves. Place the cheese in the center of the pastry circle. Brush the edge of the pastry circle with the egg mixture. Fold 2 opposite sides over the cheese. Trim the remaining 2 sides to 2-inches from the edge of the cheese and fold them up onto the cheese. Press the edges to seal. Place seam-side down on a baking sheet. Decorate the top with the pastry scraps, if desired. Brush with the egg mixture.

Bake for 20 minutes or until the pastry is golden. Let stand for 1 hour. Serve with the crackers.

*To soften the cranberries, mix the cranberries and 1/2 cup hot water in a small bowl. Let stand for 1 minute. Drain and pat the cranberries dry.

1/3 c. dries cherries, 1/4 c. toasted pecans, and 1/4 c. honey can be substituted for the fruit and nuts in this recipe. Soften the cherries as you would the cranberries.

Raspberry Pinwheels


Ingredients
  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
  • 1 8-ounce bar cream cheese, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 2 cups all-purpose flour, plus more for the work surface
  • 1/2 cup seedless raspberry jam
  • 1 large egg, beaten
  • 2 tablespoons turbinado or some other coarse sugar
Directions

With an electric mixer, beat the butter, cream cheese, and granulated sugar until fluffy. Mix in the vanilla. Gradually add the flour, mixing until just incorporated.

Turn the dough onto a floured work surface and gently knead it 2 to 3 times, just to bring it together. Form the dough into two 1-inch-thick squares. Wrap in plastic wrap and refrigerate for 1 hour.

On a lightly floured piece of parchment, roll one of the dough squares into a 9-by-12-inch rectangle. Spread half the jam over the dough. Cut the dough crosswise into thirds, making three 9-by-4-inch rectangles. Starting from the long side of each rectangle, roll into logs. Wrap in wax paper and refrigerate until firm, 30 minutes. Repeat with the remaining dough.

Heat oven to 350° F. Slice the logs into 1-inch pieces and space 1 1/2 inches apart on parchment-lined baking sheets. Brush with the egg and sprinkle with the turbinado sugar. Bake until golden, 20 to 25 minutes.

To wrap: A 32-ounce glass canning jar will neatly hold 2 dozen pinwheels. You can play up the cookies' two-tone theme with a striped ribbon tied around the jar's mouth and a colorful adhesive bow.

To freeze: Instead of refrigerating the logs, freeze them for up to 2 months. To bake, follow the recipe instructions, cutting logs while frozen and baking the dough without defrosting it. Use the upper end of the cooking-time range.

This recipe makes about 54 cookies.

Pappardelle with Cabbage, Prosciutto, and Sage


Ingredients
  • 8 ounces pappardelle or some other wide pasta
  • 1 tablespoon olive oil
  • 1 onion, sliced
  • kosher salt and black pepper
  • 1/2 head Savoy cabbage, quartered, cored, and sliced (8 cups)
  • 1 cup low-sodium chicken broth
  • 1/4 pound sliced prosciutto, cut into strips
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh sage
Directions

Cook the pasta according to the package directions.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and 1/4 teaspoon each salt and pepper. Cook, stirring occasionally, until softened, 4 to 6 minutes.

Add the cabbage and broth and cook, stirring occasionally, until the cabbage begins to wilt, 2 to 3 minutes. Stir in the prosciutto, butter, and sage and cook until the butter has melted. Serve over the pasta.

Poached Scallops with Leeks and Carrots

Ingredients
  • 2 tablespoons olive oil
  • 4 carrots, cut into 4-inch sticks
  • 2 leeks (white and light green parts), thinly sliced lengthwise
  • 1/2 dry white wine
  • 12 large sea scallops (about 1 1/2 pounds)
  • kosher salt and black pepper
  • 1 cup fresh flat-leaf parsley, finely chopped
  • 1 clove garlic, finely chopped
  • 2 tablespoons pine nuts, finely chopped
Directions

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the carrots and leeks and cook, stirring, for 2 minutes. Add the wine and 1/2 cup water and bring to a boil.

Season the scallops with 1/2 teaspoon salt and 1/4 teaspoon pepper and place on top of the vegetables. Reduce heat to medium and cook, covered, until the scallops are opaque throughout, about 8 minutes. Transfer the scallops to a plate.

In a small bowl, combine the parsley, garlic, pine nuts, and the remaining tablespoon of oil. Stir into the vegetables and broth and serve with the scallops.

Sweet Potato RIsotto

Ingredients
  • 2 tablespoon olive oil
  • 1 large onion, finely chopped
  • kosher salt and black pepper
  • 2 small sweet potatoes (about 1 pound), peeled and cut into 1/4-inch pieces
  • 2 cloves garlic, chopped
  • 1 cup Arborio rice
  • 1 cup dry white wine
  • 1/2 cup grated Parmesan (2 ounces)
  • 2 teaspoons chopped fresh oregano
Directions

Heat the oil in a large saucepan over medium heat. Add the onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until soft, 4 to 6 minutes. Add the sweet potatoes and garlic and cook, stirring occasionally, for 2 minutes.

Add the rice and cook, stirring, for 2 minutes. Add the wine and cook, stirring frequently, until absorbed.

Measure 3 1/2 cups of water. Add 3/4 cup at a time and cook, stirring occasionally and waiting until each addition is absorbed before adding the next. It should take 25 to 30 minutes for all the water to be absorbed.

Stir in the Parmesan and oregano.

Salmon and Fennel with Roasted-Lemon Vinaigrette

Ingredients
  • 2 bulbs fennel, thinly sliced
  • 2 lemons, cut in half crosswise
  • 4 cloves garlic, unpeeled
  • 3 tablespoons olive oil
  • kosher salt and black pepper
  • 4 6-ounce pieces skinless salmon fillet
  • 1 teaspoon honey
  • 1 teaspoon chopped fresh rosemary
  • 12 ounces mixed greens (about 8 cups)
Directions

Heat oven to 400° F. In a large roasting pan, toss the fennel, lemons, garlic, 1 tablespoon of the oil, and 1/4 teaspoon each salt and pepper. Roast until the fennel begins to soften, about 8 minutes.

Season the salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper and nestle in the fennel.

Roast until the salmon is opaque throughout, 12 to 15 minutes.

Squeeze the garlic out of the skins into a small bowl and mash to a paste. Squeeze the lemon pulp and juice into the bowl. Stir in the honey, rosemary, the remaining 2 tablespoons of oil, and 1/4 teaspoon salt. Place the salmon and fennel on the greens. Drizzle with the dressing.

Three-Cheese Calzones

Ingredients
  • 1 pound refrigerated pizza dough
  • 1 cup fresh ricotta
  • 1 cup grated mozzarella (4 ounces)
  • 1/4 cup grated Parmesan (1 ounce)
  • 1 bunch spinach, thick stems removed and roughly chopped (5 cups)
  • black pepper
  • 1/4 pound thinly sliced salami
  • 2 tablespoons olive oil
  • 1 cup jarred marinara sauce, warmed
Directions

Heat oven to 400° F. On a lightly floured surface, divide the dough into 4 equal portions and roll and stretch them into 8-inch rounds.

In a large bowl, combine the ricotta, mozzarella, Parmesan, spinach, and 1/4 teaspoon pepper.
Layer the salami on one side of each round of dough and top with the cheese mixture. Fold the dough over the filling and pinch the edges to seal.

Brush the tops of the calzones with the oil. Transfer to a parchment-lined baking sheet and bake until golden, 12 to 15 minutes. Serve with the sauce.

Apple Crumble with Golden Raisins


Ingredients

  • 2 tablespoons all-purpose flour
  • 2 tablespoons granulated sugar, divided
  • 1 tablespoon brown sugar
  • 1 tablespoon chilled butter, cut into small pieces
  • 1 1/2 cups diced peeled Granny Smith apple
  • 1 tablespoon golden raisins
  • 2 tablespoons fresh orange juice
  • 1/2 teaspoon fresh lemon juice
  • 1/8 teaspoon ground cinnamon
  • Cooking spray

Preparation

Preheat oven to 375°.

Combine flour, 1 tablespoon granulated sugar, and brown sugar in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine 1 tablespoon granulated sugar, apple, and next 4 ingredients (apple through cinnamon), tossing well. Divide apple mixture evenly between 2 (6-ounce) ramekins coated with cooking spray. Sprinkle evenly with flour mixture. Bake at 375° for 30 minutes or until golden brown.

Gingered Pumpkin Pie


Ingredients

  • 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
  • 10 gingersnap cookies
  • 2 tablespoons sugar
  • 1 tablespoon all-purpose flour
  • 2 tablespoons chilled butter, cut into small pieces
  • 3/4 cup sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 (15-ounce) can unsweetened pumpkin
  • 1 (12-ounce) can evaporated fat-free milk
  • 1 large egg
  • 3 large egg whites

Preparation

Preheat oven to 350°.

Roll dough into a 12-inch circle; fit into a 10-inch deep-dish pie plate. Fold edges under, and flute. Freeze 30 minutes.

Place cookies, 2 tablespoons sugar, and flour in a food processor; process until cookies are ground. Add butter; pulse until crumbly.

Combine 3/4 cup sugar and remaining ingredients; pour into prepared crust. Bake at 350° for 35 minutes. Sprinkle crumb mixture over pie; bake an additional 20 minutes or until center is set. Cool to room temperature on a wire rack.

Cookie-Crusted Derby Pie

Ingredients

  • Crust:
  • 40 reduced-fat vanilla wafers
  • 2 tablespoons brown sugar
  • 1 tablespoon butter, melted
  • 1 large egg white, lightly beaten
  • Cooking spray

  • Filling:
  • 1/2 cup coarsely chopped pecans, toasted
  • 1/3 cup semisweet chocolate chips
  • 2/3 cup dark corn syrup
  • 1/2 cup packed brown sugar
  • 3 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs, lightly beaten


Maple-Glazed Salmon


Ingredients

  • 2 teaspoons paprika
  • 1 teaspoon chili powder
  • 1 teaspoon ground ancho chile powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon brown sugar
  • 1 teaspoon sea or kosher salt
  • 4 (6-ounce) salmon fillets
  • Cooking spray
  • 1 teaspoon maple syrup

Preparation

Prepare grill, heating to medium.
Combine first 5 ingredients. Sprinkle fish with salt; rub with paprika mixture.
Place fish on grill rack coated with cooking spray; grill 7 minutes. Drizzle fish with syrup; grill 1 minute or until fish flakes easily when tested with a fork.

Wasabi Salmon


Ingredients

  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon wasabi powder (dried Japanese horseradish)
  • 1 teaspoon bottled minced fresh ginger
  • 1/2 teaspoon dark sesame oil
  • 4 (6-ounce) skinless salmon fillets (about 1 inch thick)
  • Cooking spray

Preparation

Combine soy sauce, wasabi, ginger, and sesame oil in a large zip-top plastic bag; add fish. Seal and marinate at room temperature 5 minutes, turning bag occasionally to coat. Remove fish from the bag, reserving marinade.

While fish marinates, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add fish and marinade; cook 3 minutes. Turn fish over. Reduce heat to medium; cook 8 minutes or until fish is done.

Monday, March 23, 2009

Rum-Marinated Chicken Breasts with Pineapple Relish

Ingredients

  • Chicken:
  • 1/2 cup dark rum
  • 1/4 cup barbecue sauce
  • 3 tablespoons fresh lime juice
  • 1 tablespoon Caribbean hot sauce (such as Pickapeppa Sauce)
  • 1 teaspoon sea or kosher salt
  • 2 teaspoons vegetable oil
  • 4 (8-ounce) bone-in chicken breast halves

  • Relish:
  • 1 small pineapple, peeled, cored, and cut into (1/2-inch-thick) rings (about 12 ounces)
  • Cooking spray
  • 1/2 cup finely chopped red bell pepper
  • 1 teaspoon grated lime rind
  • 2 tablespoons fresh lime juice
  • 1 teaspoon dark rum
  • 1/4 teaspoon Caribbean hot sauce (such as Pickapeppa Sauce)
  • 1/8 teaspoon sea or kosher salt
  • 4 lime wedges

Preparation

To prepare chicken, combine first 6 ingredients in large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator for 1 to 2 hours, turning bag occasionally. Remove the chicken from bag, reserving marinade; set chicken aside. Let marinade stand at room temperature 10 minutes. Strain through a sieve into a bowl; discard solids. Set marinade aside.

Prepare grill to medium heat.

To prepare relish, place pineapple on grill rack coated with cooking spray; grill 3 minutes on each side or until soft and browned around the edge. Cool slightly; chop. Combine pineapple, bell pepper, and next 5 ingredients (bell pepper through 1/8 teaspoon salt); set aside.

Place chicken on grill rack coated with cooking spray; grill 30 minutes or until done, turning occasionally. Remove and discard skin.

Bring reserved marinade to a boil in a small saucepan; cook 1 minute. Drizzle cooked marinade over chicken. Serve chicken with relish and lime wedges.


Savannah-Style Crab Soup


Ingredients

  • 1/2 cup all-purpose flour
  • 1 tablespoon butter
  • Cooking spray
  • 2 cups chopped carrot
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped green bell pepper
  • 1 garlic clove, minced
  • 1 tablespoon Old Bay seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1 bay leaf
  • 4 cups clam juice
  • 1 1/2 cups whole milk
  • 1/2 cup half-and-half
  • 1 pound lump crabmeat, shell pieces removed
  • 1/3 cup dry sherry

Preparation

Place flour in a 9-inch cast-iron skillet; cook over medium heat 15 minutes or until brown, stirring constantly with a whisk. Remove from heat.

Melt the butter in a Dutch oven coated with cooking spray over medium-high heat. Add carrot and the next 5 ingredients (carrot through garlic), and sauté 5 minutes or until vegetables are tender. Add Old Bay seasoning, salt, black pepper, dried thyme, and bay leaf; cook for 1 minute. Sprinkle the browned flour over vegetable mixture, and cook 1 minute, stirring frequently. Stir in clam juice, and bring the mixture to a boil. Reduce heat, and simmer 10 minutes or until mixture is slightly thick, stirring frequently.

Stir in the milk and half-and-half; cook 4 minutes. Stir in crabmeat and sherry; cook 5 minutes or until the soup is thoroughly heated. Discard bay leaf before serving.

Corn Maquechoux


Ingredients
  • 1 tbsp. butter
  • 1 c. yellow or red bell peppers
  • 1/2 c. finely chopped onion
  • 2 minced garlic cloves
  • 3 c. frozen corn kernels
  • 1 c. low-fat milk
  • 1/4 c. chopped fresh parsley
  • 1/4 c. chopped green onion
  • 1/4 tsp. dried thyme
  • 1/4 tsp ground black pepper
Preparation
Melt 1 tbsp. butter in a large saucepan over medium heat. Add 1 c. chopped yellow or red bell peppers (or a combination), 1/2 c. finely chopped onion, and 2 minced garlic cloves. Cook 5 minutes or until vegetables are tender, stirring occasionally. Add 3 c. frozen corn kernels, 1 c. low-fat milk, 1/4 c. chopped fresh parsley, 1/4 c. chopped green onions, 1/4 tsp. dried thyme, and 1/4 tsp. ground red pepper. Reduce heat and simmer 15 minutes, or until milk is mostly absorbed. Stir in 1/4 tsp. salt, 1/4 tsp. black pepper, 1/8 tsp sugar, and a dash of hot pepper sauce.

Beef Tenderloin with Creole Spice Rub


Ingredients

  • Creole Spice Rub:
  • 1 teaspoon dry mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon ground sage
  • 1 teaspoon dried thyme
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground red pepper
  • 1/2 teaspoon freshly ground black pepper

  • Remaining Ingredients:
  • 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
  • Cooking spray

Preparation

Combine mustard and next 7 ingredients (through black pepper); rub evenly over steaks.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from heat; let stand 5 minutes.

Saturday, March 21, 2009

Pork Tenderloin with Hazelnut Crust and Red Wine-Shallot Sauce


Ingredients

  • Pork:
  • 1/2 cup dry breadcrumbs
  • 3 tablespoons chopped hazelnuts
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon instant onion flakes
  • 2 large egg whites, lightly beaten
  • 1 (1-pound) pork tenderloin, trimmed
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray

  • Sauce:
  • 1 teaspoon olive oil
  • 1/2 cup thinly sliced shallots
  • 1 cup dry red wine
  • 1 tablespoon red wine vinegar
  • 1 1/2 teaspoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup fat-free milk
  • 1 tablespoon chopped fresh thyme
  • 1 1/2 teaspoons all-purpose flour
  • 4 thyme sprigs (optional)

Preparation

Preheat oven to 400°.

To prepare pork, place first 4 ingredients in a food processor; pulse until nuts are finely chopped. Place breadcrumb mixture in a shallow dish. Place egg whites in a shallow dish. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 6 minutes, browning on all sides. Cool slightly. Dip pork in egg whites; dredge in breadcrumb mixture. Place pork on a broiler pan coated with cooking spray. Bake at 400° for 30 minutes or until a thermometer registers 155°. Let stand 5 minutes. Cut into 1/4-inch-thick slices.

To prepare sauce, heat oil in a medium saucepan over medium-high heat. Add shallots; sauté 3 minutes or until lightly browned. Stir in wine, vinegar, honey, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil; cook until reduced to 3/4 cup (about 3 1/2 minutes). Combine milk, 1 tablespoon thyme, and flour in a small bowl, stirring with a whisk. Add milk mixture to pan; bring to a boil, stirring constantly. Cook 1 minute, stirring constantly. Serve sauce with pork. Garnish with thyme sprigs, if desired.

Fresh Herb-Coated Beef Tenderloin Steaks with Mushroom Gravy


Ingredients

  • Beef:
  • 1 teaspoon salt
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon freshly ground black pepper
  • 4 garlic cloves, minced
  • 4 (4-ounce) beef tenderloin steaks
  • Cooking spray

  • Gravy:
  • 1 teaspoon olive oil
  • 1/2 teaspoon fresh thyme
  • 1 (8-ounce) package presliced cremini mushrooms
  • 4 garlic cloves, minced
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/2 cup white wine
  • 1 tablespoon water
  • 1 teaspoon cornstarch

Preparation

Preheat oven to 450°.

Combine first 5 ingredients. Coat both sides of steaks with cooking spray; rub steaks evenly with thyme mixture. Place steaks on rack of a broiler or roasting pan coated with cooking spray; bake at 450° for 8 minutes on each side or until desired degree of doneness. Remove from oven; keep warm.

To prepare gravy, heat oil in a large nonstick skillet over medium-high heat. Add 1/2 teaspoon thyme, mushrooms, and 4 garlic cloves; cook 5 minutes or until mushrooms are tender. Add broth and wine; bring to a boil. Cook until reduced by half (about 4 minutes).

Combine water and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until slightly thickened, stirring constantly. Serve with steaks.

Pork Chops with Carolina Rub


Ingredients

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sugar
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 4 (4-ounce) center-cut pork loin chops
  • Cooking spray
  • 1/4 cup barbecue sauce

Preparation

Prepare grill.

Combine first 7 ingredients in a small bowl. Rub pork with spice mixture; let stand 10 minutes.

Place pork on grill rack coated with cooking spray. Grill 4 minutes. Turn pork; grill 2 minutes. Brush each chop with 1 tablespoon sauce, and grill 2 minutes or until desired degree of doneness.

Broccoli Potato Gratin


Ingredients

  • 6 cups chopped broccoli florets (about 1 pound)
  • 3/4 cup minced shallots (about 4 large)
  • 2 tablespoons Dijon mustard
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon minced garlic
  • 1/8 teaspoon ground nutmeg
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds peeled Yukon gold potatoes, cut into 1/8-inch-thick slices
  • Cooking spray
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups 2% reduced-fat milk
  • 1 1/4 cups fat-free, less-sodium chicken broth
  • 2 tablespoons chilled butter, cut into small pieces
  • 3/4 cup (3 ounces) shredded Gruyère cheese

Preparation

Preheat oven to 375°.

Combine first 6 ingredients in a large bowl. Sprinkle with 1/2 teaspoon salt and pepper; toss to combine.

Layer one-third of potato slices in a 13 x 9-inch baking dish coated with cooking spray, overlapping to fit; top with half of broccoli mixture. Repeat layers, ending with potato. Sprinkle evenly with remaining 1/4 teaspoon salt.

Place 3 tablespoons flour in a medium bowl. Gradually add milk, stirring constantly with a whisk; stir in broth. Pour milk mixture over potato mixture. Top evenly with butter. Cover and bake at 375° for 1 hour. Uncover; sprinkle evenly with cheese. Bake 25 minutes or until browned. Cool on a wire rack 10 minutes.


Spaghetti Carbonara with Leeks and Pancetta

Ingredients
  • 8 ounces uncooked spaghetti
  • 1/2 cup (2 ounces) finely grated Parmigiano-Reggiano cheese
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1 large egg
  • 1 large egg white
  • 1/2 cup chopped pancetta (about 2 ounces)
  • 2 cups thinly sliced leek (about 2 large)
  • 2 garlic cloves, minced
  • 2 tablespoons chopped fresh flat-leaf parsley

Preparation

Cook pasta according to the package directions, omitting salt and fat. Drain, reserving 1/4 cup cooking liquid.

Combine cheese, pepper, salt, egg, and egg white in a small bowl, stirring with a whisk. Gradually add the reserved 1/4 cup cooking liquid to egg mixture, stirring constantly with a whisk.

Cook pancetta in a large nonstick skillet over medium-high heat until crisp. Remove pancetta from pan, reserving drippings in pan; set pancetta aside. Add leek to drippings in pan, and sauté 4 minutes. Add garlic to pan; sauté for 1 minute. Add pasta, cheese mixture, and pancetta to pan; reduce heat, and cook 1 minute, tossing well to coat. Cook 1 minute. Sprinkle with parsley; serve immediately.


Pork Chops with Country Gravy

Ingredients
  • 1/4 cup all-purpose flour (about 1 ounce)
  • 3/4 teaspoon salt
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rubbed sage
  • 4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
  • 1 tablespoon butter
  • Cooking spray
  • 1 1/2 cups 1% low-fat milk

Preparation

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, salt, dried marjoram, dried thyme, and dried rubbed sage in a shallow dish. Dredge pork in flour mixture, turning to coat; shake off excess. Reserve remaining flour mixture.

Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork to pan; cook 2 minutes on each side or until browned. Reduce heat, and cook for 10 minutes or until done, turning pork once. Remove pork from pan; keep warm.

Combine reserved flour mixture and milk in a small bowl, stirring with a whisk until blended. Add milk mixture to pan; place over medium-high heat. Bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer 2 minutes or until slightly thickened, stirring constantly. Serve with chops.


Pumpkin Cheesecake Bars

Ingredients
  • Crust:
  • 1 1/2 cups all-purpose flour (6 3/4 ounces)
  • 1/2 cup packed brown sugar
  • 1/8 teaspoon salt
  • 8 teaspoons chilled butter, cut into small pieces
  • Cooking spray

  • Filling:
  • 1 1/4 cups canned unsweetened pumpkin
  • 1/2 cup granulated sugar
  • 1/2 cup packed dark brown sugar
  • 1 (8-ounce) package fat-free cream cheese, softened
  • 1 (8-ounce) package 1/3-less-fat cream cheese, softened
  • 3/4 cup egg substitute
  • 1 teaspoon ground cinnamon
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon ground allspice
  • 1 large egg

  • Remaining ingredients:
  • 1/4 cup chopped pecans
  • 2 teaspoons water

Preparation

Preheat oven to 350°.

To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Heat a nonstick skillet over medium-high heat. Add flour to pan; cook 5 minutes or until light brown, stirring often. Remove pan from heat. Transfer flour to a bowl; cool completely.

Combine cooled flour, 1/2 cup brown sugar, and salt in a food processor; pulse 5 times or until combined. Add chilled butter; pulse until mixture resembles fine meal. Press 1 cup of flour mixture evenly into the bottom of a 13 x 9-inch baking dish coated with cooking spray; reserve the remaining flour mixture. Bake at 350° for 10 minutes or until crust is lightly browned.

To prepare filling, spread pumpkin in an even layer on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes.

Combine granulated sugar, 1/2 cup dark brown sugar, and cream cheeses in a bowl. Beat with an electric mixer at medium speed 2 minutes or until smooth. Scrape pumpkin into bowl using a rubber spatula. Add egg substitute, cinnamon, vanilla, allspice, and egg; beat until smooth. Scrape batter into baked crust.

Combine reserved flour mixture and pecans in a small bowl; sprinkle with 2 teaspoons water. Squeeze handfuls of topping to form large pieces. Crumble over filling. Bake at 350° for 40 minutes or until filling is firmly set. Remove from heat; cool in pan on wire rack to room temperature. Cut into 12 portions. Serve at room temperature.

Wild Rice Stuffing

Ingredients
  • Cooking spray
  • 1 1/2 cups chopped celery
  • 1 cup chopped onion
  • 1 cup uncooked wild rice
  • 2 garlic cloves, minced
  • 4 cups fat-free, less-sodium chicken broth
  • 1 1/2 tablespoons chopped fresh sage
  • 1 cup uncooked long-grain brown rice
  • 1/2 cup dried sweet cherries
  • 1/2 cup chopped dried apricots
  • 1/2 cup chopped pecans, toasted
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Preparation

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add celery, onion, wild rice, and garlic to pan; sauté 3 minutes. Stir in broth and sage; bring to a boil. Cover, reduce heat, and simmer 25 minutes. Stir in brown rice, and bring to a boil. Cover, reduce heat, and cook for 30 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 10 minutes. Stir in cherries and remaining ingredients.

Balsamic-Glazed Filet Mignon

Ingredients
  • 4 (4-ounce) beef tenderloin steaks
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 2 teaspoons bottled minced garlic
  • 1/8 teaspoon crushed red pepper
  • 3 tablespoons dry sherry
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons honey

Preparation

Sprinkle both sides of steaks evenly with salt and black pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm.

Add garlic and red pepper to pan; sauté 30 seconds. Add sherry to pan; bring to a boil. Cook 30 seconds. Add soy sauce and remaining ingredients; bring to a boil, stirring occasionally. Reduce heat, and cook 1 minute. Serve with steaks.

Linguine with Spicy Red Clam Sauce

Ingredients
  • 1 (9-ounce) package fresh linguine
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 tablespoon bottled minced garlic
  • 1/2 teaspoon crushed red pepper
  • 2 tablespoons tomato paste
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 2 (6.5-ounce) cans minced clams, undrained
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh oregano

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain.

Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, garlic, and crushed red pepper to pan; sauté 3 minutes or until onion is lightly browned. Stir in tomato paste and tomatoes; cook 4 minutes or until thick, stirring constantly. Stir in clams; cook 2 minutes or until thoroughly heated. Remove from heat; stir in parsley, basil, and oregano. Serve with pasta.

Pierogies with Bacon, Satueed Onion, and Sour Cream

Ingredients
  • 12 frozen potato and onion pierogies (such as Mrs. T's)
  • 8 slices center-cut bacon
  • 2 cups vertically sliced onion
  • 1 teaspoon sugar
  • 1/4 teaspoon dried thyme
  • 1 cup frozen green peas
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup reduced-fat sour cream

Preparation

Cook the pierogies according to package directions.

Cook bacon in a large nonstick skillet until crisp. Remove bacon; crumble. Increase heat to medium-high. Add onion, sugar, and thyme to drippings in pan; sauté 5 minutes. Stir in peas; sauté 1 minute. Add pierogies, salt, and pepper; cook 30 seconds. Sprinkle with crumbled bacon. Serve with sour cream.

Coconut Curried Chicken

Ingredients
  • 1 1/2 c. water, divided
  • 2/3 c. uncooked couscous
  • 1 c. light coconut milk
  • 1 tbsp. cornstarch
  • 1 tbsp. fish sauce
  • 2 tsp. sugar
  • 2 tsp. minced garlic
  • 2 tsp. minced ginger
  • 1 tsp. green curry paste
  • 2 tsp. vegetable oil, divided
  • 1 lb. chicken breast tenders
  • 1/2 tsp. salt, divided
  • 1 c. frozen peas
  • 1/2 c. chopped onion
  • 8 oz. sliced mushrooms
  • 1 tsp. lime juice
  • Lime wedges
Preparation
  1. Bring 1 c. of water to a boil in a medium saucepan. Stir in couscous, and cover and remove from heat. Let stand 5 minutes. Fluff with fork.
  2. While couscous cooks, combine 1/2 c. water, coconut milk, and next 6 ingredients (through curry paste), stirring well with a whisk.
  3. Heat 1 tsp. oil in a large, non-stick skillet over medium-high heat. Sprinkle chicken with 1/4 tsp. salt. Add chicken to pan; cook 6 minutes or until done, turning once. Remove from pan; keep warm.
  4. Add remaining 1 tsp. oil to pan. Add peas, onion and mushrooms; cook 3 minutes o runtil mushrooms are tender. Add coconut milk mixture and 1/4 teaspoon salt to pan; bring to a boil. Reduce heat, and simmer one minute. Add chickem and lime juice to pan; cook 1 minute or until thoroughly heated. Serve over couscous, garnish with lime wedges, if desired.

Spiced Pork with Bourbon Reduction Sauce

Ingredients
  • Sauce:
  • 1/2 cup bourbon
  • 1/4 cup packed dark brown sugar
  • 1/4 cup low-sodium soy sauce
  • 3 tablespoons cider vinegar
  • 1 1/2 teaspoons bottled minced garlic
  • 1/2 teaspoon black pepper

  • Pork:
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon salt
  • 1 (1-pound) pork tenderloin, trimmed
  • Cooking spray

Preparation

To prepare sauce, combine the first 6 ingredients in a medium saucepan; bring mixture to a boil. Reduce heat to medium; cook until reduced to 1/2 cup (about 11 minutes), stirring frequently. Remove from heat.

To prepare pork, combine chili powder, cinnamon, allspice, and salt, stirring well; rub evenly over pork. Cut pork crosswise into 12 slices.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with sauce.


Chicken Sausage and Provolone Penne Bake

Ingredients

  • 1 pound uncooked penne (tube-shaped pasta)
  • 1 tablespoon olive oil
  • 1 1/2 cups chopped onion
  • 3/4 cup chopped red bell pepper
  • 1 (12-ounce) package sweet basil and pine nut chicken sausage (such as Gerhard's), halved lengthwise and cut crosswise into 1/2-inch-thick slices
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper
  • 3 (14.5-ounce) cans diced tomatoes, undrained
  • Cooking spray
  • 1 cup (4 ounces) shredded sharp provolone cheese
  • 1 cup (4 ounces) grated fresh Parmesan cheese

Preparation

Cook pasta according to package directions, omitting salt and fat.

Preheat oven to 350°.

Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, sausage, and garlic; sauté 5 minutes or until sausage is browned. Add tomato paste and next 5 ingredients (through diced tomatoes); cover, reduce heat, and simmer 15 minutes.

Combine pasta and tomato mixture; spoon into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with cheeses. Bake at 350° for 25 minutes or until bubbly.


Chinese Style Roast Pork (Char Sil)

Ingredients
1/2 cup hoisin sauce
1/2 cup ketchup
1/4 cup packed brown sugar
1/4 cup dry sherry
1/4 cup low-sodium soy sauce
2 tablespoons honey
2 teaspoons minced green onions
1 teaspoon dark sesame oil
4 garlic cloves, minced
2 pounds boneless Boston butt pork roast, trimmed and cut into (2-inch) cubes

Combine first 9 ingredients in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator 24 hours, turning bag occasionally. Remove pork from bag, reserving marinade.

Preheat oven to 350°.

Place pork on the rack of a broiler pan lined with foil. Bake at 350° for 30 minutes. Turn pork over, and baste with reserved marinade. Discard remaining marinade. Bake an additional 20 minutes or until a thermometer registers 160° (slightly pink).

Preheat broiler. Broil pork 5 minutes or until browned.

Sage Risotto with Fresh Mozzarella and Prosciutto

Ingredients
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth
  • 1 tablespoon butter
  • 1 cup finely chopped leek
  • 2 garlic cloves, minced
  • 1 1/4 cups Arborio rice
  • 1/4 teaspoon salt
  • 1/2 cup dry white wine
  • 1 1/2 to 2 tablespoons finely chopped fresh sage
  • 1 cup (4 ounces) finely chopped fresh mozzarella cheese
  • 2 ounces prosciutto, chopped (about 1/3 cup)
  • 1/4 teaspoon freshly ground black pepper
  • Sage sprigs (optional)

Preparation

Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Melt butter in a medium sauté pan over medium heat. Add leek and garlic; cook for 3 minutes, stirring frequently. Add rice and 1/4 teaspoon salt; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in chopped sage, and cook for 2 minutes. Remove from heat; stir in mozzarella. Spoon 1 cup risotto into each of 4 bowls; top each serving with about 1 1/2 tablespoons prosciutto. Sprinkle with black pepper. Garnish with sage sprigs, if desired.

Baked Salmon with Dill

Ingredients
4  (6-ounce) salmon fillets (about 1 inch thick)
Cooking spray
1 1/2  tablespoons  finely chopped fresh dill
1/2  teaspoon  kosher salt
1/8  teaspoon  freshly ground black pepper
4  lemon wedges

Preheat oven to 350°.

Place fish on a baking sheet lightly coated with cooking spray; lightly coat fish with cooking spray. Sprinkle fish with dill, salt, and pepper. Bake at 350° for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.

Beef, Sausage, Cheese, and Noodle Bake

Ingredients
1  (8-ounce) package small elbow macaroni
Cooking spray
1  cup  prechopped onion
1  cup  preshredded carrot
2  teaspoons  bottled minced garlic
1/2 pound  lean ground sirloin
1/2 pound hot italian sausage
1  cup  tomato sauce
1  teaspoon  kosher salt, divided
1/2  teaspoon  freshly ground black pepper
1  cup  fat-free milk
2  tablespoons  all-purpose flour
1/8  teaspoon  ground nutmeg
1 1/2  cups  (6 ounces) sharp cheddar cheese, shredded, divided

Preheat oven to 350°.

Cook pasta according to the package directions, omitting salt and fat; drain. Lightly coat pasta with cooking spray.

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and carrot, and sauté 4 minutes. Add garlic; sauté 1 minute. Add ground beef and sausage; cook 5 minutes or until browned, stirring to crumble. Add tomato sauce, 1/2 teaspoon salt and pepper. Cook for 2 minutes or until most of liquid evaporates.

Add pasta to beef / sausage mixture in pan, stirring to combine. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray.

Place milk, flour, nutmeg, and remaining 1/2 teaspoon salt in a medium saucepan; stir with a whisk until blended. Cook over medium heat 2 minutes or until thickened, stirring constantly with a whisk. Add 1 cup cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining 1/2 cup cheese. Bake at 350° for 20 minutes or until lightly browned. Let stand 5 minutes before serving.

Pecan-Crusted Tilapia

Ingredients
  • 1/2 cup dry breadcrumbs
  • 2 tablespoons finely chopped pecans
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 cup low-fat buttermilk
  • 1/2 teaspoon hot sauce
  • 3 tablespoons all-purpose flour
  • 4 (6-ounce) tilapia or snapper fillets
  • 1 tablespoon vegetable oil, divided
  • 4 lemon wedges

Preparation

Combine first 5 ingredients in a shallow dish. Combine buttermilk and hot sauce in a medium bowl; place flour in a shallow dish. Dredge 1 fillet in flour. Dip in buttermilk mixture; dredge in breadcrumb mixture. Repeat procedure with remaining fillets, flour, buttermilk mixture, and breadcrumb mixture.

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 2 fillets; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Repeat procedure with remaining oil and fillets. Serve with lemon wedges.