Spicy Pork Sautee

Prep Time: 10 Minutes
Cook Time: 35 Minutes Ready In: 45 Minutes
Servings: 4

Ingredients:

2 tablespoons olive oil
4 boneless pork loin chops, 1/2 inch thick
1/2 cup lemon juice
3 cloves garlic, peeled and minced 1/2 tablespoon paprika
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper

Directions:

1. Heat olive oil in a large, heavy skillet over medium heat. Brown pork chops about 5 minutes per side.
2. Mix lemon juice, garlic, paprika, thyme, and cayenne pepperand add it to the skillet. Cover, and simmer 20 minutes, cooking the chops to an internal temperature of 160 degrees F (70 degrees C).
3. Remove pork chops from the skillet, and set aside. Over high heat, reduce the remaining liquid for about 5 minutes. Slice the chops into 1 ½ wide chunks and return to the skillet briefly, coating them on all sides with the reduced mixture

Broiled Shrimp Scampi

Ingredients

Serves 4

1 1/2 pounds large shrimp, peeled and deveined, tails left on, patted dry
1 tablespoon olive oil
2 cloves garlic, minced
Coarse salt and ground pepper
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped fresh parsley
Lemon wedges, for serving

Directions

Heat broiler with rack set 4 inches from heat. Place shrimp on a large broiler proof rimmed baking sheet.

Sprinkle with oil and garlic, and season generously with salt and pepper; toss to coat. Arrange shrimp in a single layer.

Broil until opaque throughout, 3 to 4 minutes. Sprinkle with lemon juice and parsley; toss to combine. Serve immediately; garnish with lemon wedges.

Pasta Ala Norma

Serves 4 to 6 From MarthaStewart.com
http://www.marthastewart.com/recipe/penne-alla-norma

Ingredients :

1 pound penne rigate
Coarse salt and ground pepper
4 tablespoons olive oil
1 medium onion, halved and thinly sliced
4 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper
1 large eggplant, cut into 3/4-inch chunks
1 1/2 pounds plum tomatoes, cored and cut into 1/2-inch chunks
2 tablespoons tomato paste
1/2 cup torn fresh basil, plus more for garnish
3/4 cup ricotta cheese

Directions:

Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta; return to pot.

Heat oil in a large skillet over medium heat. Add onion, garlic, and crushed red pepper; cook, stirring, until softened, about 5 minutes.

Add eggplant to skillet; season generously with salt and pepper. Cover, and cook until eggplant begins to release juices, about 5 minutes. Uncover; cook, stirring, until tender, 3 to 4 minutes (if bottom of pan browns too much, add a few tablespoons water, and scrape with spoon).

Add tomatoes, tomato paste, and 1/4 cup water to skillet; cook, stirring, until softened, about 5 minutes.

Toss sauce and basil with pasta; gently reheat if necessary. Top each serving with a spoonful of ricotta, and garnish with more basil

Asparagus and Turkey Sausage Skillet

Serve your family a one-dish skillet dinner in less than 30 minutes!
Prep Time: 15 min
Total Time: 25 min
Makes: 4 servings

Ingredients:

1 tablespoon olive or vegetable oil
1 package (19.5 oz) lean Italian turkey sausages, casings removed, cut into 1/2-inch slices
1 large onion, coarsely chopped (1 cup)
1 cup Progresso® chicken broth (from 32-oz carton)
1 cup water
1 cup uncooked orzo or rosamarina pasta (6 oz)
1 lb fresh asparagus spears, trimmed, cut into 1-inch pieces
2 tablespoons sliced pimientos (from 4-oz jar)

Directions:

1. In 12-inch nonstick skillet, heat oil over medium-high heat. Add sausage and onion; cook 2 minutes, stirring occasionally.
2. Stir in broth and water. Heat to boiling. Stir in orzo; boil 2 minutes. Add asparagus and pimientos. Reduce heat to medium. Cover; return to boiling. Cook 8 to 10 minutes or until pasta is tender.

Joseph's Simple Broccoli Soup

:

Ingredients:
1 small head of fresh broccoli.
(no bigger than your hand)
1 can of chicken broth.
Salt and pepper

Garnish:
really good unfiltered EVOO
sharp cheddar or goat cheese
toasted nut of your choice (I like pine nuts)

Preparation:

Bring the stock to a boil in a pot.
Trim the floret's off the broccoli stem, take the stem and peel off the thick skin.
Rough chop the stem and floret's (just a once over with the knife)
add alll of the broccoli to the boiling stock and put a lid on it and cook for 5-8 minutes until really soft. When cooked add all contents of the pot into a blender,  put the lid on and zip on high until their is no more specs of green and very smooth. Add salt and fresh cracked black pepper to taste at the end then zip again for a sec and taste. Pour soup in a bowl and drizzle some of the olive oil on top then place the cheese and nut's how ever and where ever you want.

Eggplant Parmesan

Ingredients:
(serves approx 6)

1 large eggplant peeled (or not) sliced approx ¼ inch thick
1 Egg, beaten
1/2 cup Italian seasoned bread crumbs
3 cups prepared tomato sauce
1 (8 oz) bag part-skim shredded Mozzarella cheese
*optional: skim ricotta cheese, mixed with 1 beaten egg and parsley*
1/4 cup grated Parmesan cheese
1/2 tsp parsley
1 tsp oregano
Salt and pepper

Another variation on the usual- do eggplant parmesan stacks.

Directions:

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

Place all of the eggplant slices in a bowl of water with about 2 tsp salt, let
soak 1/2 hour. Drain well, and lay out on towels to dry.

Dip eggplant slices in egg, then in bread crumbs.
*for a healthier version* skip the egg and bread crumbs. Brush the slices with EVOO, sprinkle with salt an pepper.

Place in a single layer on a baking
sheet. Bake for 10-15 minutes on one side, flip over and bake another 10 minutes.

In a 9 x 13 inch baking pan drizzle a little EVOO and spread some tomato sauce to cover the bottom. Place a layer of eggplant slices over the sauce, slightly over lapping the sides. *If you are using it; spread a spoonful of ricotta over each slice* Sprinkle with oregano, salt and pepper to taste. Ladle some sauce over top, sprinkle with Parmesan cheese and mozzarella .Repeat for the second layer. Top with fresh oregano or parsley.

Bake for 35 minutes, or until cheese is a slight golden brown.

Alton Brown's Buffalo Wings

Ingredients

12 whole chicken wings (about 3 pounds)
3 ounces (6 tablespoons) unsalted butter
1 small clove garlic, minced
1/4 cup hot sauce
Kosher salt

Directions

Place a 6-quart saucepan, with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.

Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint. Place the wings in the steamer basket, cover, reduce the heat to medium and steam 10 minutes. Remove the wings from the basket and carefully pat dry. Lay out the wings on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, about 1 hour.

Preheat the oven to 425 degrees F. Remove the paper towels on the pan and replace with parchment paper. Roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown.

While the chicken is roasting, melt the butter in a small bowl with the garlic. Pour this along with the hot sauce and 1/2 teaspoon salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven, transfer to the bowl and toss with the sauce. Serve warm.

Roasted Red Pepper Crostini

Ingredients:

24 thin slices baguette
4 teaspoons extra-virgin olive oil
6 oz. goat cheese
1 roasted red bell pepper, cut into 24 pieces
24 small basil leaves
Freshly ground pepper

Directions:

1. Heat oven to 375°F. Place bread slices on baking sheet. Brush both sides lightly with oil. Bake 5 to 8 minutes or until lightly toasted, turning once. Set aside.

2. When ready to serve, spread toasted bread slices with cheese. Top each with piece of roasted pepper. Garnish with basil; sprinkle with pepper.

24 appetizers
PER APPETIZER: 95 calories, 3 g total fat (1.5 g saturated fat), 5 mg cholesterol, 170 mg sodium, 1 g fiber

From: Cooking Club of America

http://www.cookingclub.com/Projects/Project.aspx?id=127988

EJ's Simple Oven-BBQ Ribs

Recipe from: Emeril Live
http://www.foodnetwork.com/recipes/emeril-lagasse/ejs-simple-oven-bbq-ribs-recipe2/index.html

Ingredients:

2 racks baby back ribs
6 tablespoons Emeril's Rustic Rub, recipe follows
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
Emeril's Bam B Q Sweet Original Barbecue Sauce

Directions:

Preheat the oven to 300 degrees F and line a large baking sheet with a piece of aluminum foil large enough to cover the pan twice (you will be folding this over the ribs and sealing.)

Place the ribs on the prepared baking sheet in 1 layer. In a small bowl, combine the Rib Rub, salt, pepper, and celery salt and stir to combine. Divide the seasoning evenly among both slabs of ribs, coating well on both sides. Fold the sides of the foil over the ribs and seal tightly on all sides. Place the ribs in the oven and bake, undisturbed, for 2 1/2 to 3 hours, or until ribs are very tender.

Remove the ribs from the oven and peel back the foil so that the ribs are exposed. Using a pastry brush or the back of a spoon, coat the racks lightly on the meaty sides with barbecue sauce. Return to the oven until sauce is thickened and lightly browned, about 20 minutes longer. Remove the ribs from the oven and set aside to cool briefly before cutting between the ribs and serving. Serve with more barbecue sauce, if desired.

Rustic Rub:
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

Combine all ingredients and store in an air-tight container.

Yield: 2 1/4 cup

Devilish Eggs

Ingredients:

12 hard-cooked eggs
1/2 cup mayonnaise
1 tablespoon prepared horseradish
1 teaspoon dill weed
1/2 teaspoon ground mustard
1/8 teaspoon salt
Dash pepper
1 dash paprika

Directions:

Cut eggs in half lengthwise. Remove yolks; set whites aside.
In a bowl, mash the yolks. add mayonnaise, horseradish, dill,
mustard, salt and pepper; mix well. Pipe or spoon into egg whites.
Sprinkle with paprika. Refrigerate until serving

Kryssy's Oatmeal Raisin Chocolate Chip Cookies

Prep time: 15 mins
Ready in 1 hour
Makes 48

Ingredients:

3/4 cup butter, softened
3/4 cup white sugar
3/4 cup packed light brown sugar
2 eggs
1 teaspoon Vanilla extract
1 teaspoon Almond extract
1 1/4 cups all-purpose flour 1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 3/4 cups rolled oats
1 whole cup Raisins (OR), ¼ cup Craisins,
¼ cup chocolate chips, and ½ cup raisins

Directions:

Preheat oven to 375 degrees F.
In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats, chips, craisins and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely

Filet of Sole with Crab Meat Stuffing

Ingredients:

2 lbs. sole fillets (or any other mild fish)
1 1/2 cup Italian style bread crumbs
1/2 cup butter, melted
1/2 cup chopped onion, sautéed in EVOO until lightly browned
1 1/2 tbsp. parsley
12 oz. crabmeat (fresh or canned)
Salt, pepper and Paprika to taste

SAUCE:

2 tbsp. butter
2 tbsp. flour
1 cup half & half or milk
1/2 tsp salt
dash of pepper
1/2 cup grated Swiss cheese
2 tbsp white wine or sherry (optional)
pinch of Tarragon or herb of choice

Directions:

In a bowl combine bread crumbs, sautéed onions, butter, parsley, and crabmeat. Season with salt, pepper and Paprika to taste.

Melt butter in pan. Whisk in flour. Cook on low heat for 2-3 minutes. Slowly blend in half & half, salt, and pepper. Cook until thick. Stir in Swiss cheese. Add white wine or sherry and Tarragon.

Lay the filets out with the white side down. Use ¾ of the stuffing mix to spread out on the whole length of the filets leaving ½ inch from the edge. Roll up and place in bake pan drizzled with a little Olive Oil. (use toothpicks to hold in place if necessary). Pour sauce over fish. Sprinkle with remaining stuffing. Bake, uncovered, at 350 degrees for 45 minutes.

Serves 6-8

Italian Polenta Cookies

from Martha Stewart's "Cookie of the day".

http://www.marthastewart.com/recipe/almond-orange-shortbread?xsc=eml_cod_2010_02_02



Ingredients


Makes about 2 1/2 dozen
1 3/4 cups all-purpose flour
1 cup Italian polenta, or yellow cornmeal
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2/3 cup sugar
1 tablespoon lemon zest, (1 lemon)
1 large egg, plus 1 large egg yolk
1 teaspoon pure vanilla extract


Directions

Preheat oven to 350 degrees. Whisk together flour, polenta, and salt in a medium bowl; set aside. Put butter, sugar, and lemon zest in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until pale and fluffy, about 2 minutes, scraping down the sides of the bowl as needed.

Add egg and egg yolk, one at a time, beating after each addition to combine. Mix in vanilla. Gradually add flour mixture, and beat until just combined. Transfer batter to a pastry bag fitted with a 1/2-inch star tip (such as Ateco No. 826).

Pipe S shapes about 3 inches long and 1 inch wide, spaced 1 1/2 inches apart on baking sheets lined with parchment. Bake cookies until edges are golden, 15 to 18 minutes. Transfer cookies on parchment to wire racks; let cool about 10 minutes. Remove cookies from parchment, and transfer to racks to cool completely

Turkey and Dumplings

Ingredients:

1 pound turkey breast cut into chunks

(or Chicken)
2 cups water
2 cups chicken broth (low sodium)
1/2 cup white cooking wine
1 tsp smoked paprika
salt and pepper to taste
3 tablespoons all-purpose flour
1/4 cup fresh chopped chives
2 (12 ounce) packages refrigerated
biscuit dough

Directions:

Place the turkey and a little EVOO in a soup pot.  Sautee approx 10-15 mins until browned. 
Add cooking wine, stir and scrape the bottom.  Pour in water, broth,  smoked paprika, salt and
pepper and bring to a boil.  Reduce heat and simmer 30 to 40 minutes, or until a broth has formed.

Spread flour on a medium cutting board or other flat surface. Roll out biscuit dough and cut
it into1x2 inch pieces. Drop the pieces into the broth and cook over low heat approximately
15 minutes, stirring occasionally.

Almond-Orange Shortbread Cookies

Recipe from Martha Stewart's "Cookie of the day".

http://www.marthastewart.com/recipe/almond-orange-shortbread?xsc=eml_cod_2010_02_02
Makes 15-20

Ingredients

1 cup (2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
3/4 teaspoon almond extract
1/2 teaspoon salt
2 cups all-purpose flour (spooned and leveled)
Grated zest of 1 orange (about 2 teaspoons)
3/4 cup sliced almonds

Directions

In a mixer bowl, beat butter, sugar, almond extract, and salt until smooth. With mixer on low speed, add flour and orange zest; mix just until a dough forms. With a wooden spoon, rubber spatula, or your hands, gently mix in almonds.

On a piece of waxed paper, form dough into a rectangular log, 12 inches long, 2 1/2 inches wide, and 1 inch thick. Wrap log in the paper, and freeze until firm, at least 1 hour and up to 3 months. If freezing longer than 1 day, wrap log again, in plastic wrap.

Preheat oven to 325 degrees. Remove dough from freezer. (If dough has been in freezer a long time and is frozen solid, let it sit at room temperature 30 minutes so it slices without crumbling.)

With a sharp knife, cut dough into 1/4-inch-thick slices; place on ungreased baking sheet at least 1 inch apart. Bake until edges just begin to turn golden, 20 to 25 minutes. Cool 5 minutes on baking sheet; transfer cookies to a rack to cool completely.