Ceviche

Ingredients:

1 lb peeled and deveined medium shrimp
1 cup fresh lime juice
6 plum tomatoes, diced
1 large red onion, cut into thinly sliced strips
2 avocados, diced (optional)
1 jalapeno pepper, seeded and minced (optional)
chopped fresh cilantro to taste
salt and pepper to taste


Directions:

1. Place shrimp in a glass bowl and cover with lime juice to marinate (or 'cook') for about 10 minutes, or until they turn pink and opaque. Meanwhile, place the plum tomatoes, onion (and avocados and jalapeno if using) in a large, non-reactive (stainless steel, glass or plastic) bowl.

2. Remove shrimp from lime juice, reserving juice. Cut into chunks and add to the bowl of vegetables. Pour in the remaining lime juice marinade. Add cilantro and salt and pepper to taste. Toss gently to mix. Serve immediately or refrigerate, the longer it sits, the better it becomes.

Pumpkin Cheesecake

CHEESECAKE:

3 (8 oz.) packages cream cheese, room temperature
1 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs, room temperature

3 tablespoons all-purpose flour

15 oz pumpkin puree

3 tsp pumpkin pie spice
¼ tsp salt
　
FOR THE CRUST

2 cups graham cracker crumbs

¼ cup granulated sugar

6 tablespoons unsalted butter, melted
Preheat oven to 325 degrees.

Directions:

Pour graham cracker crumbs and sugar into a 9 inch-diameter spring form pan; add butter and stir to mix. Press mixture evenly over bottom and ½ inch up side of pan. Bake crust for 10 minutes. Remove from oven and cool completely. Increase oven temperature to 425 degrees.

In the bowl of a freestanding mixer with paddle attachment, beat cream cheese and sugar on medium speed until smooth. Add vanilla extract and mix until incorporated. Add eggs 1 at a time, and pumpkin puree, beating well after each addition. Scrape down inside of bowl as needed. Mix in flour and pumpkin spice until just incorporated.

Pour batter into cooled, crust-lined pan and bake for 10 minutes. Reduce oven temperature to 250 degrees and bake for 35 to 40 minutes, or until cake has a slight jiggle in the middle, and is slightly firm to the touch.Run a thin-bladed knife between cheesecake and pan rim. Put cheesecake on a rack and let cool completely. Cover and chill until cold, at least 3 hours.

Remove pan rim. If any moisture has collected on cake, gently blot dry with a paper towel. Cut cake slices with a serrated knife, running knife under hot water and wiping clean after each slice.

　
　

Blueberry Pie

Ingredients:

3/4 cup white sugar

3 tablespoons cornstarch

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

4 cups fresh blueberries

1 recipe pastry for a 9 inch

double crust pie

1 tablespoon butter

Directions:

1. Preheat oven to 425 degrees F (220 degrees C).

2. Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.

3. Line pie dish with one pie crust. Pour berry mixture into the crust, and dot

with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make

lattice top. Crimp and flute edges.

4. Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden

brown.

Italian Style Vegetable Soup with Chicken and Sausage

This makes a HUGE pot! It was enough for family, neighbors, and a few quarts for the freezer!
(One batch I made less spicy for the kids, and used Tortellini)
Prep time: ½ hour - 45 mins (for chopping etc..)
Cook time: 2 hours

Ingredients:

10 Carrots, peeled and sliced on the diagonal
6 stalks of Celery, sliced
3 Medium Onions, in a large dice
3 TBS chopped Garlic
1 28oz can diced Tomatoes, drained
4-5 Large Chicken Breasts
6 Links Spicy Italian Sausage
1 box Elbow pasta
1 bag of frozen Spinach
4-5 TBS Extra Virgin Olive Oil
3 Large Cans Chicken Broth
( I used 1 and the stock from boiling the chicken breasts, drained of all fat)
Herbs and Spices: (use more or less or any others you wish)
Red Pepper Flakes, 3 Bay leaves, Garlic Powder, Onion Powder, Parsley, Poultry Seasoning, Salt and Pepper

Direcitons:

A few hours ahead of time, fill a large pasta pot with water, salt, pepper, Poultry seasoning and red pepper flakes. Boil chicken breasts and Sausage links until cooked through. Stirring every few minutes. When done, turn off and put aside to cool. After cooled, drain off the fat that floated to the top of the pot, take out Sausage and breasts, and strain all the stock into a bowl.
In a large Stock Pot, add 3-4 TBS of the EVOO, sauté the Garlic, Onions, Carrots, and Celery until soft and slightly browned. Add in the chicken broth and stock , the Tomatoes, Bay leaves, the rest of the herbs and spices and stir. Let Simmer for at least an hour on Low/Medium. Meanwhile, rinse the frozen Spinach under cold water to thaw, drain and squeeze out all the excess water. Cut up all the Chicken and Sausage into small pieces, add to the pot with the broth and vegetables. Simmer another ½ hour to hour, then lastly add the elbows (or pasta of choice) until cooked through. Drizzle some more EVOO over the top of the pot, add the Parsley, mix well, and it’s ready to go! Serve topped with freshly grated Parmesan Cheese.

Asiago Herb and Garlic Bread

Ingredients:

6 cups all-purpose flour
1- 1/2 cups plus 2/3 cup grated Asiago cheese, divided
2 Tablespoons dry yeast
2 Tablespoons sugar
1 Tablespoon salt
1 Tablespoon dried Italian Seasoning
1 teaspoon dried Rosemary
1 teaspoon crushed red pepper flakes (adjust up or down according to heat preference)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon minced fresh garlic (optional)
2 cups hot tap water (around 120-130 degrees)
4 Tablespoons extra virgin olive oil, divided, plus a little for the bowl

Whisk the flour with 1-1/2 cups grated Asiago, yeast, sugar, salt, Italian seasoning, rosemary, red pepper flakes, onion and garlic powder. (If using a food processor, simply add those dry ingredients to the food processor bowl and pulse 5 times.) Pour in the hot water and stir 100 times (That is equal to 3 minutes with a stand mixer fitted with a dough hook. If using the food processor, drizzle the water in while the machine is running until the dough forms a ball.)
Knead the dough for 8 minutes (If using stand mixer with a dough hook, allow to mix on low for 4 minutes. If using the food processor, allow the ball to spin 20 times.) Form the dough into a tight round. Drizzle some olive oil into a bowl. Place dough into the bowl and flip over, so both sides are lightly coated with olive oil. Cover with a damp tea towel (or paper towel) and allow to rise for 15 minutes.
Punch down dough and divide into two equal pieces. Form the dough into rounds. To make a nice tight ball, pulling the top of the dough down and over the side. Then, tuck the excess under. Voila! Tight dough balls! Place about 6 inches apart on an ungreased, rimmed baking sheet. Gently pat the dough rounds down so they are relatively flat on top. Use a sharp knife to slash an ‘x’ about 1/4″ deep over the tops of the loaves. Drizzle each loaf with about 2 Tablespoons of olive oil and then top each loaf with about 1/3 cup additional grated Asiago.
Place baking sheet in a cold oven over a cake or loaf pan filled with hot tap water. Set oven to 400°F. As soon as you turn the oven on, set your timer for 40 minutes. Begin checking the bread when the timer goes off. If bread is a gorgeous deep golden brown, remove it. If it is still light colored, pop it back in the oven. You may need as much as 10 more minutes.
Remove the bread and serve hot, warm or room temperature.

Chicken Pot Pie Casserole

Just one more thing to do with those infamous rotisserie chickens they sell in the food stores:

1 Whole Rottisierre Chicken
6 potatoes (boiled cubed potatoes)
2 cans each of sliced carrots
2 cans of peas
1 Large Onion
2 Cans Cream of Chicken Soup
2 cups Half and Half
2 TBS butter
2 Pie Crusts (ready made)
5 TBS chopped fresh Thyme
Salt and Pepper

Peel and cube potatoes and boil for only 10 minutes. (they should be on the hard side) Drain and set aside. Do a large dice of the onion and sauté it in a small pan with a little Extra Virgin olive oil, salt and pepper, until soft and a little brown, set aside. Cut up the whole chicken into cubes.

Preheat the oven at 375 degrees. In a large mixing bowl, mix together the soup, half and half, chicken, onions, carrots, peas, Salt, Pepper and Fresh Thyme, and toss together. Lastly add the potatoes (gently stir so you don’t mush them). Melt the butter in the microwave.

Roll out the pie crust out (home made or ready made) enough to cover most of the casserole. Pour the vegetables and chicken mixture into a casserole dish sprayed with non-stick spray. Lay the crust over the mix, poke holes all over the top with a fork, brush with melted better, and sprinkle with more fresh cracked pepper and kosher salt. Bake at 375 degrees for about 45 minutes or until the crust is medium brown. Let sit for 15-20 minutes before serving.

Corn Chowder

Prep Time: 15 Minutes
Cook Time: 30 Minutes Ready In: 45 Minutes
Servings: 8

Ingredients:

1/2 cup diced bacon
4 medium potatoes, peeled
and chopped
1 medium onion, chopped
2 cups water 3 cups cream-style corn
2 teaspoons salt
ground black pepper to taste
2 cups half-and-half

Directions:

1. Place the bacon in a large pot over medium-high heat, and cook until
crisp. Drain and crumble, reserving about 2 tablespoons drippings in the
pot.

2. Mix potatoes and onion into the pot with the crumbled bacon and
reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in
corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and
cover pot. Simmer 20 minutes, stirring frequently, until potatoes are
tender.

3. Warm the half-and-half in a small saucepan until it bubbles. Remove from
heat before it boils, and mix into the chowder just before serving

Cheddar Cheese and Broccoli Soup

Homemade soup!

It's so quick and easy, it can be on your dinner table in 30 minutes.
Prep Time: 30 min
Total Time: 30 min

Makes: 6 servings (1 1/3 cups each)

Ingredients:
2 cans (10 3/4 oz each) condensed Cheddar cheese soup
2 cups water
6 cups Green Giant® SELECT® frozen broccoli florets
2 cups milk
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 cups shredded Cheddar cheese (8 oz)


Directions:

1. In 4-quart saucepan, mix soup and water. Heat over high heat, stirring constantly, until boiling and smooth.
2. Add broccoli. Heat to boiling; reduce heat to medium. Cover; cook 8 to 10 minutes, stirring occasionally, until broccoli is tender.
3. Stir in milk, mustard, salt, garlic powder and pepper. Cook uncovered 3 to 5 minutes, stirring occasionally, until thoroughly heated. Stir in cheese until melted.


Be sure to stir in the cheese just until melted and serve the soup right away to help prevent curdling.

Serve with fresh baked Garlic bread or a nice big garden salad!

Nutrition Information:
1 Serving: Calories 370 (Calories from Fat 200); Total Fat 23g (Saturated Fat 13g, Trans Fat 1 1/2g); Cholesterol 60mg; Sodium 1300mg; Total Carbohydrate 20g (Dietary Fiber 4g, Sugars 8g); Protein 20g

4 INGREDIENT, 30 MIN MEAL...Double Cheese Chicken and Vegetables

From Betty Crocker:
You can have a cheesy chicken dinner with veggies in 30 minutes with just four ingredients!
Prep Time: 30 min
Total Time: 30 min
Makes: 4 servings (1 1/2 cups each)


Ingredients:

1 cup uncooked rotini pasta (3 oz)
2 bags (12 oz) Green Giant® Valley Fresh Steamers™ frozen broccoli,
carrots, cauliflower & cheese sauce
1 cup chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 cup shredded American-Cheddar cheese blend (4 oz)






Directions:

1. In 3-quart saucepan, cook and drain pasta as directed on package. Return to saucepan.

2. Meanwhile, in 2-quart microwavable casserole, place frozen vegetables and cheese sauce. Loosely cover with microwavable plastic wrap. Microwave on High 8 to 10 minutes, stirring twice, until cheese sauce melts and vegetables are just crisp-tender.

3. Stir vegetables, chicken and cheese into pasta. Cover; cook over low heat 2 to 3 minutes or until cheese is melted. Stir gently.


Nutrition Information:
1 Serving: Calories 340 (Calories from Fat 130); Total Fat 14g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 65mg; Sodium 1300mg; Total Carbohydrate 30g (Dietary Fiber 4g, Sugars 7g); Protein 22g Percent Daily Value*: Vitamin A 50%; Vitamin C 25%; Calcium 25%; Iron 6% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 1 1/2 Vegetable; 2 Medium-Fat Meat; 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

4 Ingredients/20 mins: Broccoli and Tortellini Alfredo

Prep Time: 20 min
Total Time: 20 min

Makes: 5 servings (1 1/3 cups each)

Ingredients:

2 3/4 cups Green Giant® SELECT® frozen broccoli florets
1 bag (19 oz) frozen cheese-filled tortellini
1 container (10 oz) refrigerated Alfredo pasta sauce or 1 jar (1 lb) Alfredo
pasta sauce
1/4 cup shredded Parmesan cheese (1 oz)

Directions:
1. Cook broccoli and tortellini as directed on bags. Drain; place in large serving bowl.
2. Meanwhile, in 1-quart saucepan, heat pasta sauce over low heat, stirring occasionally.
3. Pour sauce over broccoli and tortellini; toss to coat. Sprinkle with
Parmesan cheese.


Nutrition Information:
1 Serving: Calories 420 (Calories from Fat 230); Total Fat 26g (Saturated Fat 16g, Trans Fat 1g); Cholesterol 160mg; Sodium 360mg; Total Carbohydrate 29g (Dietary Fiber 3g, Sugars 3g); Protein 17g Percent Daily Value*: Vitamin A 35%; Vitamin C 25%; Calcium 30%; Iron 10% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 1 1/2 High-Fat Meat; 2 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.