Pistachio Biscotti

Recipe by: Tyler Florence
http://www.foodnetwork.com/recipes/tyler-florence/pistachio-biscotti-recipe/index.html

Ingredients

1 1/2 cups pistachios
1/2 cup (1 stick) unsalted butter
3 eggs
1 cup sugar
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Directions

Preheat the oven to 350 degrees F.

Lay the pistachios on a cookie sheet in a single layer. Bake for 10 minutes or until the nuts are lightly toasted. Remove from the oven.

In an electric mixer, beat the butter until light and fluffy. With the mixer running, gradually add the eggs, sugar, and vanilla; mix until creamed. Add the flour, baking powder, and salt. Mix the dough until smooth. Using a wooden spoon, mix in the pistachios until evenly distributed.

Put the dough on a lightly floured surface and cut in half. Roll each half into a log, each 12 inches long by 1-inch high. Place the logs on an ungreased cookie sheet and bake for 35 minutes or until the bottoms are lightly brown. Let the logs cool for 5 minutes and then place on a cutting board. Slice each log on a diagonal into 12 1-inch thick pieces. Put the cookies back on the cookie sheet and bake 5 minutes. Turn the cookies over and bake the other side for another 5 minutes. Store cookies in an airtight container.

Light and Fluffy Blueberry Muffins

From AllRecipes.com

http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=6805&origin=detail&servings=12

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ready In: 30 Minutes

Servings: 12

"The secret to great texture in these delectable, simple muffins is a gentle hand when it comes to mixing."

Ingredients:

1 cup milk

1 egg

1/3 cup vegetable oil

2 cups all-purpose flour

2 teaspoons baking powder

1/2 cup white sugar

1/2 cup fresh blueberries OR

(Replace them with Chocolate Chips)

Directions:

1. Preheat oven to 400 degrees F. Line a 12-cup muffin tin with paper liners.

2. In a large bowl, stir together milk, egg, and oil. Add flour, baking powder, sugar, and blueberries; gently mix the batter with only a few strokes. Spoon batter into cups.

3. Bake for 20 minutes. Serve hot

Chicken Breasts Stuffed with Spinach and Cheese

Serves 6

Ingredients:

6 boneless chicken cutlets
1 package, 10 ounces, frozen chopped spinach, defrosted
2 tablespoons butter
3 TBS chopped Garlic
Salt and freshly ground black pepper
¾ cup part skim Ricotta cheese
1/2 cup grated Parmesan cheese
½ cup shredded part skim Mozzarella cheese
2 eggs, keep separate
¾ cup Italian style breadcrumbs
1/2 teaspoon fresh grated or ground nutmeg
Toothpicks
3 tablespoons extra-virgin olive oil

Sauce:

2 tablespoons butter
2 tablespoons flour
¾ cup white wine
3/4 cup chicken broth
1 TBS Chopped Parsley

Directions

Drain the Spinach and squeeze out any excess water in a dish towel until very dry. Put aside in a medium mixing bowl.

In a very hot skillet, add butter and garlic. Season with salt and pepper, sauté 5 minutes then transfer to the mixing bowl. To the bowl add ricotta, Mozzarella, 1 of the eggs, Parmesan cheese and the grated nutmeg . Stir to combine the stuffing.

Place a mound of stuffing on each cutlet and roll up tight. Secure with toothpicks. .Beat the other egg in a bowl with a little added water. Add breadcrumbs to a shallow dish. Dip the stuffed cutlets into the egg and then roll in the breadcrumbs.

Return your skillet to the stove on high heat and add 3 TBS of the oil. Brown the stuffed chicken on all sides, cooking about 10-15 minutes. Remove chicken and place onto paper towels to absorb. Add butter and flour to the pan. Whisk the butter and flour for a minute, add in wine and reduce for a minute or two and then whisk in broth. Add the chicken back to the pan, on low heat and simmer until ready to serve. Remove the toothpicks from the chicken and serve with spoonfuls of the sauce poured over it and top with some fresh Parsley.

Roasted Potatoes, Green beans and Sausage with Mushrooms

Ingredients:

2 lbs Sausage, cut into small chunks and browned
8-10 peeled potatoes, cut into chunks
1 lb fresh green beans, trimmed
2 cups sliced mushrooms
3 large onions, diced
4 TBS Chopped Garlic
1 cup chicken broth
1 cup water
1 small can tomato paste
2 TBS butter
Extra Virgin Olive Oil
Paprika, garlic, onion powder, parsley, salt and pepper
Hot Pepper flakes (optional)

Directions:

Preheat oven to 400˚F. Place potatoes in a 13×9-inch pan and toss evenly with 1 tablespoon olive oil and 1/2 teaspoon salt. Bake at 400˚F for 30 minutes. When done, lower the oven temp to 375.

Place the green beans in a large saucepan with a lid. Pour water over the beans to cover; stir in salt. Bring to a boil over medium heat, reduce heat to low, cover, and simmer until the beans blanched (crisp and bright green). Drain and set aside.

In the same skillet, add in 2 TBS of the oil, butter, garlic, onions and salt and pepper. Sauté’ until browned about . Add in mushrooms, tomato paste, chicken broth and water. Mix and heat through.

In the 13x9 pan with the potatoes, add in all of the prepared ingredients, toss and add your preference of spices, bake at 375 for 3-45 minutes.

Fresh Strawberry Yogurt Cake

Below is a picture of my cake!  It was a huge hit at the Memorial Day Cook-out!  You HAVE TO make this cake!

Recipe from: A Spicy Perspective
http://aspicyperspective.blogspot.com/2010/05/farmstand-fresh.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+blogspot%2FFecl+%28A+SPICY+PERSPECTIVE%29

Ingredients:

1 cup (2 sticks) butter, softened
2 cups sugar
3 eggs
3 Tb. lemon juice, divided
Zest of 1 lemon
2 ½ cups all-purpose flour, divided
½ tsp. baking soda
½ tsp. salt
8 oz. plain or vanilla, greek yogurt
12 oz. fresh strawberries, diced
1 cup powdered sugar

Directions:

Preheat oven to 325*. Grease and flour a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.

With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.

Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.

Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.

Nikki’s Chicken Scallopine with Sage and Fontina Cheese

Ingredients:

6 chicken cutlets pounded thin
Salt and Pepper
6 Sage leaves
3 ounces grated fontina cheese
3 tablespoons olive oil
1 garlic clove halved
1/2 cup white wine
1 can (28 oz) whole San Marzano tomatoes
1/2 teaspoon red pepper flakes
1 tsp salt
1/2 tsp black pepper

Directions:

Sprinkle chicken with salt and pepper. Place one sage leaf crosswise on each of the pieces of chicken. Sprinkle each of the pieces of chicken with 1/2 oz of fontina cheese. Roll up chicken and seal with one or two toothpicks.

Warm olive oil and halved garlic clove in large heavy skillet over medium-high heat until garlic is fragrant, about 2 minutes. Add the chicken. Brown the chicken on all sides, about 3 minutes on each side. Remove chicken from pan and remove and discard garlic. Add the wine and simmer for 2 minutes while scraping up the brown bits from the bottom of the pan with a wooden spoon.

Meanwhile, combine the tomatoes and red pepper flakes in a blender until smooth. Add the tomato mixture to the reduced wine in the pan. Simmer for 5 minutes to let the flavors marry.

Return the chicken to the pan. Simmer the chicken in the tomato sauce for 10 minutes. Turn the chicken over and simmer until cooked through, 5 to 7 mins.

Remove the chicken from the pan. Season the tomato sauce with salt and pepper. Spoon the tomato sauce onto serving plates or a serving platter. Slice the chicken into 1 inch rounds. Place the chicken over the sauce and serve immediately.

Nikki's Tomato Pie

Ingredients:

4 tomatoes peeled and sliced
10 fresh basil leaves chopped
1/2 cup chopped green onion
1 9 inch pre baked deep dish pie crust
salt and pepper
2 cups grated cheddar cheese
1 cup mayonnaise

Directions:

Preheat oven to 350 degrees F. Place tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 mins.

Layer tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the cheese and mayonnaise and spread on top of tomatoes. Bake for 30 mins until lightly browned.
Cut into slices and serve warm.

Pork (or Chicken) Paprikash

Ingredients:

2 tablespoons vegetable oil
1 medium onion, chopped
3 cloves garlic, chopped
3/4 teaspoon salt
1 teaspoon crushed red pepper flakes
3 tablespoons paprika
6-8 boneless chicken breasts or Center cut boneless pork filets (¾ inch thick)
1 cup water
1 (14.5 ounce) can diced tomatoes drained (reserve liquid)
1 tablespoons all-purpose flour
1 (8 ounce) container sour cream

Directions:

Trim any fat off and then slice the pork or chicken into 1-2 inch thin slices. In a bowl add 1 TBS of the Paprika and 1 TBS of the flour, toss the chicken or pork to coat.

Heat the oil in a large skillet over medium heat. Add onion, garlic, salt, red pepper flakes and paprika. Stir together and saute until onion is translucent. Add in chicken or pork, cook for another 15-20 minutes or until browned. Add in water and diced tomatoes. Cook over medium heat for 1 hour, adding more water if necessary.

In a bowl mix together the tomato’s liquid, the other TBS of flour and the sour cream and blend together. Slowly add mixture to chicken or pork, stirring constantly. Cook until mixture is thick. Serve over white rice or egg noodles.

Eggplant Parmesan Lasagna

Recipe by: Rachel Ray
http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipes/healthy-good-for-you-recipes/Eggplant-Parmesan-Lasagna

Ingredients:

2-1/2 tablespoons extra-virgin olive oil
5 small Italian eggplants (about 2 pounds total), cut lengthwise into 1/3-inch-thick slices
4 cloves garlic, smashed and peeled
Two 28-ounce cans diced tomatoes, preferably fire-roasted
Salt and pepper
Six 3-by-6 1/2-inch lasagna noodles
16 ounces low-fat (1 percent) cottage cheese
1 large egg
1/4 cup plus 2 tablespoons grated parmesan cheese
8 ounces shredded part-skim mozzarella cheese

Directions:

Preheat the oven to 400°. Line 2 baking sheets with parchment paper and drizzle 1/2 tablespoon olive oil on each. Place half of the eggplant slices on each pan, turn to coat with the oil, then arrange in a single layer. Bake until tender and lightly browned, about 40 minutes.

Meanwhile, in a large, deep skillet, heat the remaining 1 1/2 tablespoons olive oil over medium heat; add the garlic and cook, stirring, until just golden, 1 to 2 minutes. Add the tomatoes; bring to a boil. Lower the heat and cook, partially covered and stirring occasionally, until the sauce is thickened, about 25 minutes. Season with salt and pepper.

In a large pot of boiling, salted water, cook the noodles, stirring often, until tender, about 5 minutes. Drain the noodles and rinse with cold water.

Line a 9-inch square baking dish with two 16-inch-long sheets of parchment paper, allowing a few inches of overhang on all sides. Using a food processor, puree the cottage cheese. Add the egg and 1/4 cup parmesan, season with salt and pepper and pulse to combine.

Spread 1 cup tomato sauce in the bottom of the prepared dish. Lay 2 noodles side by side over the sauce. Layer half of the cottage cheese mixture, half of the eggplant slices and one-third of the mozzarella on top. Spoon 1 1/4 cups tomato sauce over the mozzarella and top with 2 more noodles. Layer with the remaining cottage cheese mixture and eggplant, another third of the mozzarella, 1 1/4 cups tomato sauce and the remaining 2 noodles. Spread the remaining tomato sauce on top and fold in the parchment to cover the lasagna.

Cover the dish tightly with foil, place on a baking sheet and bake for 35 minutes. Remove the foil, sprinkle the remaining mozzarella and 2 tablespoons parmesan on top and bake until bubbly, about 10 minutes. Let cool for 10 minutes before serving

Lasagna Alfredo

Recipe from: AllRecipes.com
http://allrecipes.com/Recipe/Lasagna-Alfredo/Detail.aspx

Ingredients

1 (16 ounce) package lasagna noodles
1 (10 ounce) package frozen chopped spinach
3 cooked, boneless chicken breast halves, diced
2 (16 ounce) jars Alfredo-style pasta sauce
4 cups shredded mozzarella cheese
2 pints ricotta cheese
salt and pepper to taste

Directions

Preheat oven to 350 degrees. F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cook spinach according to package directions; drain.

In a medium bowl, combine chicken and one jar of alfredo sauce, stir together. In a separate bowl, combine ricotta and drained, cooked spinach, and stir.

In a 9 x 13 baking dish, place one layer of lasagna noodles, edges overlapping. Pour chicken and alfredo sauce mixture over noodle layer and spread evenly. Sprinkle 1 cup of shredded mozzarella over chicken mixture. Top with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of remaining jar of alfredo sauce over spinach mixture, spread evenly. Sprinkle another cup of mozzarella over sauce, lay on the final noodle layer and top with remaining 2 cups of mozzarella and salt and pepper to taste. Bake 50 to 60 minutes, until top is brown and bubbly.

Broccoli Lasagna

Recipe from: AllRecipes.com
http://allrecipes.com/Recipe/Broccoli-Lasagna/Detail.aspx

Ingredients

9 lasagna noodles
3 tablespoons butter
1 small onion, chopped
2 cloves garlic, chopped
2 tablespoons all-purpose flour
1/4 teaspoon ground white pepper
1 teaspoon salt, divided
1/8 teaspoon ground nutmeg
2 1/2 cups milk
2 tablespoons chopped fresh parsley
1 (15 ounce) container ricotta cheese
1 (10 ounce) package chopped frozen broccoli, thawed and drained
1/4 cup grated Parmesan cheese
2 cups shredded mozzarella cheese, divided

Directions

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a medium saucepan over medium heat, melt butter. Cook onion and garlic in butter until tender. Stir in flour, pepper, 1/2 teaspoon salt and nutmeg. Stirring continuously, pour in milk, a little at a time, allowing mixture to thicken. Bring to a boil for 1 minute, then remove from heat and stir in parsley. Set aside.

In a medium bowl, combine ricotta, broccoli, Parmesan, 1 cup of mozzarella and remaining 1/2 teaspoon salt. Stir until well blended.

In a 7x11 inch baking dish layer: 1/4 cup white sauce; 3 noodles; one-third of remaining white sauce; half the broccoli mixture; 3 more noodles; half remaining white sauce; remaining broccoli mixture; 3 noodles; remaining white sauce. Sprinkle with remaining mozzarella. Cover with foil coated with cooking spray.

Bake in preheated oven 30 minutes. Let stand 10 minutes before serving.

Cheesy Vegetable Lasagna

Recipe from: AllRecipes.com
http://allrecipes.com/Recipe/Cheesy-Vegetable-Lasagna/Detail.aspx

Ingredients

12 lasagna noodles
2 tablespoons olive oil
2 heads fresh broccoli, chopped
2 carrots, thinly sliced
1 large onion, chopped
2 green bell peppers, chopped
2 small zucchini, sliced
3 cloves garlic, minced
1/2 cup all-purpose flour
3 cups milk
3/4 cup Parmesan cheese, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10 ounce) package frozen chopped spinach, thawed
1 (8 ounce) container small curd cottage cheese
24 ounces ricotta cheese
2 1/2 cups shredded mozzarella cheese, divided

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch casserole dish.

Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.

Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside.

Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture. In a small bowl combine cottage and ricotta cheeses; stir well.

Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.

Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.

Zucchini Lasagna

Recipe by: Martha Stewart Omnimedia

Ingredients:

Olive oil, for baking dish
8 ounce(s) reduced-fat cream cheese, room temperature
1 container(s) (15 ounces) part-skim ricotta cheese
Coarse salt and ground pepper
2 medium (8 ounces each) zucchini, halved lengthwise, then sliced thinly crosswise
1 clove(s) garlic, minced
2 teaspoon(s) dried oregano
6 no-boil lasagna noodles
2 ounce(s) shredded (1/2 cup) part-skim mozzarella cheese

Directions:

Preheat oven to 425 degrees. Lightly oil an 8-inch square baking dish; set aside.

In a medium bowl, stir together cream cheese and ricotta; season with salt and pepper. In another medium bowl, combine zucchini, garlic, and oregano; season with salt and pepper, and toss to combine.

Spread 1/3 zucchini mixture in prepared baking dish; top with two lasagna noodles, then 1/3 ricotta mixture. Repeat twice with remaining zucchini mixture, noodles, and ricotta mixture, finishing with the ricotta mixture. Sprinkle with mozzarella.

Cover baking dish with aluminum foil; bake until bubbly and noodles are tender, 30 to 35 minutes. Remove foil; bake until golden brown, 15 to 20 minutes more. Let stand 10 minutes before serving.

Slow Cooker Lasagna

Recipe from: Betty Crocker.com

http://www.bettycrocker.com/recipes/slow-cooker-lasagna/23546794-7262-47be-9ca4-e12c900399a1

Ingredients:

1 pound bulk Italian sausage
1 medium onion, chopped (1/2 cup)
3 cans (15 ounces each) Italian-style tomato sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
2 cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
15 uncooked lasagna noodles

Total Time: 15 min

Directions:

Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.

Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)

Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.

Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.

Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.

Tortellini and Peas with a Lemony Pancetta sauce

Serves 4

Ingredients:

Coarse salt and ground pepper
1 1/2 pounds frozen cheese tortellini
1 package (10 ounces) frozen peas
2 tablespoons olive oil

1 TBS Flour

1 TBS Butter
1/2 cup Fat free half and half

6 ounces sliced pancetta, chopped
2 teaspoons grated lemon zest, plus 1 tablespoon fresh lemon juice

Directions:

In a large pot of boiling salted water, cook tortellini until al dente. Reserve 1/2 cup pasta water. Drain and set aside.

In the same pot, heat 1 tablespoon olive oil over medium-high heat; add pancetta. Cook, stirring frequently, until browned, 2 to 4 minutes, remove and drain on paper towels.

Melt the butter, then sprinkle in the flour, whisking constantly to form a paste. Slowly whisk in the half and half. Let simmer until it thickens, then add in the pasta, the peas, a little pasta water, 1 tsp of the lemon zest and the lemon juice; toss to combine. Season with salt and pepper.

Pour onto a platter or plates and top with the pancetta and some more grated lemon zest.