Loaded Baked Potato Salad

Ingredients:

4 pounds red potatoes, peeled
1 pound bacon, crisply cooked, and chopped into 1/2-inch pieces (fat reserved, if desired)
4 ounces unsalted butter, softened
1/2 cup chopped green onions
1/2 large onion, finely chopped
2 cups grated or shredded cheddar cheese
1 1/2 cups sour cream (regular or low-fat)

8 eggs, boiled, peeled and rough chopped (optional)
1 tablespoon black pepper
1-1 1/2 teaspoon seasoning salt
1 teaspoon smoked paprika
1 tablespoon sugar

Directions:

Cook whole potatoes in boiling, unsalted water until tender. Refrigerate until chilled, then chop into one-inch pieces.

Transfer the potatoes to a large bowl along with the remaining ingredients and thoroughly combine. Add some of the reserved bacon fat if desired.

Chill at least 2 hours before serving. Adjust the seasoning prior to serving.

Perfect for Summer...Salad on a Stick

Ingredients:

2 carrots, thinly sliced diagonally
1 cucumber, thinly sliced diagonally
1/2 head iceberg lettuce, cut into 2 1/2-inch chunks
1 cup grape or cherry tomatoes
Blue cheese dressing, for serving

Directions:

Thread the carrots, cucumber, lettuce and tomatoes onto 4 long wooden skewers, alternating the vegetables. Refrigerate; serve with the dressing.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/salad-on-a-stick-recipe/index.html 

Chipotle Chili Cheese Dogs

Ingredients:

2 strips bacon, diced
1 small onion, finely chopped
2 teaspoons chili powder
1 teaspoon ground cumin
3 tablespoons ketchup
1 15-ounce can pinto beans, drained and rinsed
1 14.5-ounce can diced tomatoes
3 tablespoons chipotle hot sauce, plus more for serving (optional)
Vegetable oil, for the grill
4 foot-long hot dogs
4 soft hoagie rolls, split open
4 ounces pepper jack cheese, shredded (about 1 cup)
Sliced scallions and/or sour cream for topping (optional)

Directions:

Cook the bacon in a skillet over medium heat until slightly crisp, 3 to 4 minutes. Add the onion, chili powder and cumin and cook until the onion is soft, about 3 minutes. Stir in the ketchup and cook until it is slightly browned, 2 to 3 minutes. Add the beans, tomatoes, hot sauce and 1 cup water, cover and bring to a boil. Uncover and cook, stirring occasionally, until the mixture thickens, about 20 minutes.

Meanwhile, preheat a grill to medium and brush with vegetable oil. Grill the hot dogs until marked, turning, about 10 minutes. Toast the rolls on the grill, if desired.

Sprinkle the inside of each roll with cheese, then add a hot dog, some of the bean mixture and more cheese. Top with scallions, sour cream and/or hot sauce, if desired.

Recipe shared from: http://www.foodnetwork.com/recipes/chipotle-chili-cheese-dogs-recipe/index.html

Jerk Turkey Burgers with Mango Slaw

Ingredients:

1 pound ground turkey
1 tablespoon jerk seasoning, plus more for sprinkling
1 small green apple, peeled and grated
1/2 cup finely chopped scallions
1/4 cup panko (Japanese breadcrumbs)
Kosher salt and freshly ground pepper
1/4 cup mayonnaise, plus more for brushing
1/4 cup mango chutney, roughly chopped
3 cups shredded green cabbage
1 carrot, shredded
Canola oil, for the grill
4 hamburger buns or challah rolls, split

Directions:

Preheat a grill or grill pan to medium high. Mix the turkey, jerk seasoning, apple, 1/4 cup scallions and the panko in a bowl; season with salt and pepper. Form into four 1-inch-thick patties and make a small indentation in the middle of each with your thumb to prevent it from puffing up on the grill. Refrigerate.

Whisk the mayonnaise and chutney in a large bowl. Add thecabbage, carrot and the remaining 1/4 cup scallions, season with salt and pepper and toss to coat.

Brush the grill with canola oil. Grill the turkey patties until browned and cooked through, 4 to 5 minutes per side.

Brush the cut sides of the buns with mayonnaise and sprinkle with jerk seasoning; toast on the grill, about 30 seconds. Serve the burgers and slaw on the buns.

Recipe shared from:  http://www.foodnetwork.com/recipes/food-network-kitchens/jerk-turkey-burgers-with-mango-slaw-recipe/index.html 

Bacon Cheese Burger

Ingredients:

24 ounces ground chuck (will make 4-6 oz patties)

12 pieces applewood smoked bacon

4 slices of cheddar

4 good quality sesame buns

Lettuce 

Tomato

Kosher salt

Directions:

Put bacon strips on a parchment-line baking sheet; put another pan on top. Bake at 400 degrees, 10 minutes, then uncover and back 10 more minutes.

Lightly mix 6 ounces ground beef chuck with a big pinch of kosher salt. Form into a ball, then into a 3/4-inch-thick patty; make an indentation in the center. Heat a cast-iron skillet over medium-high heat; sprinkle the skillet with salt.

Cook the burger 4 to 5 minutes per side; top with 2 slices cheddar in the last minute of cooking (cover to melt). Serve on a sesame bun with the bacon.

Recipe shared from:  http://www.foodnetwork.com/recipes/food-network-kitchens/bacon-cheese-burger-recipe/index.html

Smokey Bacon Cheyenne Cheese Burger

Ingredients:

24 oz ground turkey (4-6 oz patties)

8 slices bacon, cooked 

Onion rings, see recipe below

8 slices smoked sharp cheddar

BBQ sauce, see recipe below

4 good quality hamburger buns, toasted

Directions:

Burgers:

Ground turkey tastes great in this combo-just make sure to use a mix of white and dark meat (90 percent lean) and cook for 5 minutes per side.

Onion Rings:

To make shoestring rings, heat 1 quart peanut oil to 360 degrees in a deep, heavy pot. Dredge thin Vidalia onion rings in flour seasoned with salt, pepper andcayenne; dip in buttermilk seasoned with salt and pepper, then dredge in more flour. Fry until golden brown, turning once or twice, about 4 minutes. Drain on paper towels; season with salt.

BBQ Sauce:

Ingredients:

2 tablespoons canola oil
1 Spanish onion, chopped
3 cloves garlic, chopped
1 cup ketchup
2 tablespoons ancho chile powder
1 tablespoon paprika
1 heaping tablespoon dijon mustard
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 chipotle chile in adobo, chopped
2 tablespoons dark brown sugar
1 tablespoon honey
1 tablespoon molasses
Kosher salt and freshly ground pepper

Directions:

Heat the oil over medium-high heat in a heavy-bottomed saucepan. Add the onion; cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and 1/3 cup water, bring to a boil and simmer for 5 minutes. Add the remaining ingredients (except salt and pepper); simmer for 10 minutes, or until thickened, stirring occasionally.

Transfer the mixture to a food processor; puree until smooth. Season with salt and pepper. Pour into a bowl; cool to room temperature.

Assemble ingredients starting toasted bun, burger, 2 slices of smoked cheese, bbq sauce, onion rings, bacon and finish off with top bun. Enjoy!


Recipe shared from: www.foodnetwork.com

Savory Philly Burger

Directions:

Shape 6 ounces of 80 percent lean ground beef chuck into a uniform patty, no more than 3/4 inch thick (don't overwork the meat). Make a depression in the center with your thumb so the burger won't bulge; the indent will rise as the patty cooks. Preheat a grill or cast-iron grill pan to high. Brush the burger with canola oiland season with salt and pepper. Grill until golden brown and slightly charred, turning once (7 minutes for medium-rare). Avoid pressing with a spatula.  Add cheese for the last minute of cooking.

Provolone:

 Two slices of aged provolone are added during the last minute of grilling.

Hot Peppers:

Cover Philly burgers with lots of pickled hot peppers.

Roasted Peppers:

In place of classic griddled bell peppers, Bobby uses roasted red peppers, sliced into strips.

Onions:

Saute thin rings of Spanish onion in canola oil until soft and golden to top off the burger.

Recipe shared from:  http://www.foodnetwork.com/recipes/bobby-flay/philly-burger-recipe/index.html 

Perfect Salmon Burgers

Ingredients:

1 1/4 pounds center-cut salmon fillet, skin and pin bones removed
2 tablespoons dijon mustard
1 tablespoon mayonnaise
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
Pinch of cayenne pepper
2 scallions, chopped
1 cup plus 2 tablespoons panko (Japanese breadcrumbs)
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more for brushing 4 brioche buns, split
Tartar sauce and arugula, for topping

Directions:

Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice,lemon zest and cayenne. Pulse to make a paste.

Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined.

Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.

Preheat the broiler. Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain; season with salt.

Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with tartar sauce and arugula.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/perfect-salmon-burgers-recipe/index.html

A Great Summertime Idea...Crispy Fish on a Stick

Ingredients:

1 cup all-purpose flour

1 tablespoon lemon-pepper seasoning

1/2 teaspoon granulated garlic

1/2 teaspoon baking powder

Kosher salt

1 tablespoon vegetable oil, plus more for deep-frying

1 cup mayonnaise

1/3 cup sweet pickle relish

Juice of 1/2 lemon, plus lemon wedges for serving

Freshly ground pepper

1 pound walleye fillets (or any other white fish)

Directions:

Whisk the flour, lemon-pepper seasoning, granulated garlic, baking powder and 1/2 teaspoon salt in a bowl. Whisk in 1 tablespoon vegetable oil, then 1/2 to 3/4 cup ice water to make a smooth batter. Refrigerate for at least 20 minutes.

Meanwhile, make the tartar sauce: Whisk the mayonnaise, pickle relish, lemon juice, and salt and pepper to taste in a bowl.

Heat 4 to 6 inches of vegetable oil in a deep pot until a deep-fry thermometer registers 375 degrees.

Cut the fish into 8 pieces, about 1 1/2 by 4 1/2 inches. Thread each piece of fish onto a long wooden skewer. Season generously with salt and pepper.

Dip the fish into the batter, turning to coat; let the excess drip off. Carefully place the fish (skewers and all) in the hot oil. Fry, turning as needed with tongs, until golden and cooked through, about 6 minutes. Remove and drain on paper towels; season with salt. Serve with the tartar sauce and lemon wedges.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/walleye-on-a-stick-recipe/index.html

Chocolate-Strawberry Waffle Ball on a Stick

Ingredients:

12 large strawberries, hulled
6 ounces semisweet chocolate, finely chopped
Vegetable oil, for deep-frying
2 cups dry pancake and waffle mix (plus additional ingredients as directed on package)
Confectioners' sugar, for dusting

Directions:

Thread each strawberry onto a wooden skewer; place on a baking sheet lined with parchment paper and freeze for about 30 minutes.

Put the chocolate in a microwave-safe bowl. Microwave on high at 15-second intervals, stirring after each interval, until the chocolate is almost melted; remove and stir until smooth. Dip the strawberries in the melted chocolate; return to the parchment-lined baking sheet and freeze until the chocolate hardens, about 15 minutes.

Heat 4 to 6 inches of vegetable oil in a deep pot until a deep-fry thermometer registers 330 degrees. While the oil heats, prepare the pancake and waffle mix as the label directs.

Dip the chocolate-covered strawberries in the batter, turning to coat; let any excess drip off. (If the batter is too thin, add 1 to 3 more tablespoons dry mix.) Carefully place the berries in the hot oil (skewers and all); fry, turning as needed, until the batter is golden and just cooked through, 1 1/2 to 2 minutes. Remove with tongs and drain on paper towels or a rack. Let sit for 5 to 10 minutes to allow the chocolate to re-harden. Dust with confectioners' sugar.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/chocolate-strawberry-waffle-ball-on-a-stick-recipe/index.html

Light and Flavorful Garden Mac 'n' Cheese

Ingredients:

8 ounces dried elbow macaroni or desired-shape pasta (2 cups)

2 tablespoons butter or margarine

2 tablespoons all-purpose flour

1/8 teaspoon ground black pepper

1 1/2 cups fat-free milk

1-12 ounce package sliced reduced-fat process American cheese product, torn

1/4 cup each of cooked asparagus, broccoli, carrots, spinach


1/4 cup  banana peppers, sliced

Directions:

Cook macaroni according to package directions; drain. Meanwhile, for cheese sauce, in a large saucepan, melt butter over medium heat. Stir in flour and pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly. Add cheese, stirring until melted. Stir macaroni into cheese sauce in saucepan, stirring to coat. Cook over low heat for 2 to 3 minutes or until heated through, stirring frequently.  Mix in cooked vegetables. Stir and let stand for 10 minutes before serving. Makes 4 servings.

Recipe shared from:  http://www.bhg.com/recipe/pasta/macaroni-and-cheese/

Easy Smoky Mac 'n' Cheese

Ingredients:

8 ounces dried elbow macaroni or desired-shape pasta (2 cups)

2 tablespoons butter or margarine

2 tablespoons all-purpose flour

1/8 teaspoon ground black pepper

1 1/2 cups fat-free milk

1-12 ounce package sliced reduced-fat process American cheese product, torn

8 ounces white cheddar, grated

1/2-1/3 cup bacon, cooked and sliced

1/4 cup raw almonds, chopped (optional)

Directions:

Cook macaroni according to package directions; drain. Meanwhile, for cheese sauce, in a large saucepan, melt butter over medium heat. Stir in flour and pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly. Add cheese, stirring until melted. Stir macaroni into cheese sauce in saucepan, stirring to coat. Cook over low heat for 2 to 3 minutes or until heated through, stirring frequently. Add white cheddar, bacon, and raw almonds. Stir and let stand for 10 minutes before serving. Makes 4 servings.

Recipe shared from:  http://www.bhg.com/recipe/pasta/macaroni-and-cheese/

Pizza Mac 'n' Cheese

Ingredients:

8 ounces dried elbow macaroni or desired-shape pasta (2 cups)

2 tablespoons butter or margarine

2 tablespoons all-purpose flour

1/8 teaspoon ground black pepper

1 1/2 cups fat-free milk

1-12 ounce package sliced reduced-fat process American cheese product, torn

pepperoni (add to your liking)

8 ounces mozzarella, grated

1/2-1/3 cup tomato sauce

1/4-1/2 tsp dried oregano 

Directions:

Cook macaroni according to package directions; drain. Meanwhile, for cheese sauce, in a large saucepan, melt butter over medium heat. Stir in flour and pepper. Add milk all at once. Cook and stir until slightly thickened and bubbly. Add cheese, stirring until melted. Stir macaroni into cheese sauce in saucepan, stirring to coat. Cook over low heat for 2 to 3 minutes or until heated through, stirring frequently. Add pepperoni, mozzarella, tomato sauce, and dried oregano. Let stand for 10 minutes before serving. Makes 4 servings.

Recipe shared from:  http://www.bhg.com/recipe/pasta/macaroni-and-cheese/

Sweet Bacon and Pear Pizza

Ingredients:


Nonstick cooking spray

5 slices bacon

1/4 cup packed brown sugar

1/4 teaspoon chili powder

1 pear, cored and sliced

1 teaspoon lemon juice

1/2 -8 ounce tub cream cheese

1/4 cup chopped green onions

1-12 inch Italian bread shell (Boboli)

1/3 cup chopped pecans

1/3 cup crumbled feta cheese

1/4 cup fresh basil

Honey (optional)

Directions:

Preheat oven to 400 degrees F. Line bottom of rimmed baking pan with foil and spray with cooking spray. Arrange bacon slices on pan; set aside. In small bowl stir together brown sugar and chili powder. Generously sprinkle brown sugar mixture on bacon slices. Bake for 15 minutes or until browned; remove and set aside. Increase oven temperature to 450 degrees F.

In small bowl toss together pear slices and lemon juice; set aside. In medium bowl stir together cream cheese, onions, and black pepper to taste. Place pizza crust on clean baking sheet. Spread cream cheese mixture on crust. Chop bacon and evenly sprinkle on cheese mixture. Arrange pear slices on bacon. Top with pecans and feta cheese. Makes 10 to 12 appetizer servings.

Bake for 12 to 14 minutes or until cheese begins to brown. Sprinkle with basil and pass honey for drizzling.

Recipe shared from:  http://www.bhg.com/recipe/pizza/sweet-bacon-and-pear-pizza/

Low Fat Mediterranean Pepper and Artichoke Pizza

Ingredients:

1 6 - 6 1/2 ounce package pizza crust mix

1 teaspoon dried oregano or basil, crushed

1/2 cup pizza sauce

1-6 ounce jar marinated artichoke hearts, drained and coarsely chopped

1 cup roasted red and/or yellow sweet peppers, cut into strips

1/4 cup sliced green onions and/or chopped red onion

1/2 cup shredded part-skim mozzarella cheese (2 ounces)

4 ounces semisoft goat cheese (chevre), crumbled

Freshly ground black pepper (optional)

Directions:

Preheat oven to 425 degrees F. Grease a large baking sheet; set aside. Prepare pizza crust according to package directions, except stir oregano into dry mix. With floured hands, pat dough into a 15x10-inch rectangle on prepared baking sheet, building up edges slightly (crust will be thin). Bake for 7 minutes.

Spread pizza sauce evenly over crust. Top with artichokes, roasted peppers, and green onion. Top with mozzarella cheese and goat cheese.

Bake for 13 to 15 minutes more or until edges of crust are golden brown. If desired, sprinkle with freshly ground black pepper.

Recipe shared from: http://www.bhg.com/recipe/pizza/mediterranean-pepper-and-artichoke-pizza/

Light and Delicious Fresh Fruit Pizza

Ingredients:

1/3 cup fat-free plain yogurt*

1 1/2 teaspoons honey

1/4 teaspoon vanilla

Nonstick cooking spray

1/2 cup all-purpose flour

3 tablespoons regular rolled oats

4 teaspoons packed brown sugar

1 tablespoon ground flaxseeds or toasted wheat germ

2 tablespoons canola oil

1 tablespoon fat-free milk

1 - 1 1/2 cups assorted fresh fruit (such as quartered strawberries, blueberries, raspberries, sliced kiwifruit, sliced banana, and/or sliced, peeled peaches)

Honey (optional)

Snipped fresh thyme (optional)

Directions:

For yogurt cheese: Line a sieve or small colander with three layers of 100-percent-cotton cheesecloth or a clean paper coffee filter. Suspend lined sieve or colander over a bowl. (Or use a yogurt strainer.) Spoon yogurt into sieve, colander, or yogurt strainer. Cover with plastic wrap. Refrigerate for at least 24 hours. Remove from refrigerator. Discard liquid. Transfer yogurt cheese to a small bowl. Stir in the 1-1/2 teaspoons honey and the vanilla. Cover and chill until needed.

Preheat oven to 375 degrees F. Lightly coat two 4x2-inch rectangular tart pans with nonstick cooking spray; set aside.

For crust: In a medium bowl, combine flour, oats, brown sugar, and flaxseeds. Stir in canola oil and milk. Stir just until mixture comes together. Press mixture evenly into prepared pans. Bake for 12 to 14 minutes or until lightly browned. Cool in pans on a wire rack.

Carefully remove crusts from tart pans. Spread yogurt mixture evenly over crusts. Arrange fruit on top of filling. If desired, drizzle with additional honey and sprinkle with fresh thyme. Serve immediately or cover and chill for up to 2 hours before serving.

Recipe shared from:  http://www.bhg.com/recipe/desserts/fresh-fruit-pizza/ 

Low Fat Cheesy Hash Brown & Egg Breakfast Pizza

Ingredients:

Nonstick cooking spray

1 1/2 cups frozen loose-pack diced hash brown potatoes with peppers and onion

1 clove garlic, minced

1 1/2 cups refrigerated or frozen egg product, thawed, or 6 eggs, beaten

1/3 cup fat-free milk

1 tablespoon snipped fresh basil

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon olive oil

1 ounce Italian bread shell (Boboli)

1 cup shredded part-skim mozzarella cheese (4 ounces)

2 plum tomatoes, halved lengthwise and sliced

1/4 cup shredded fresh basil

Directions:

Preheat oven to 375 degrees F. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add potatoes and garlic. Cook and stir about 4 minutes or until the vegetables are tender.

In a small bowl, stir together egg, milk, the 1 tablespoon snipped basil, the salt, and pepper. Add oil to skillet; add egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around the edge. Using a large spatula, lift and fold partially cooked egg mixture so uncooked portion flows underneath. Continue cooking and folding until egg mixture is cooked through but is still glossy and moist. Remove from heat.

To assemble pizza, place the bread shell on a large baking sheet or a 12-inch pizza pan. Sprinkle half of the cheese over the bread shell. Top with cooked egg mixture, tomatoes, and the remaining cheese.

Bake about 10 minutes or until cheese is melted. Sprinkle with the 1/4 cup shredded basil. Cut into wedges to serve.

Recipe shared from:  http://www.bhg.com/recipe/eggs/breakfast-pizza/ 

Lemon-Berry French Toast

Ingredients:

4 eggs

1 1/2 cups half-and-half or milk

1/2 teaspoon ginger

1 teaspoon vanilla extract

1 teaspoon sugar

pinch of salt

1/2 tablespoon butter  

lemon curd 

brioche, 4 thick slices

blueberries 

maple syrup

confectioners' sugar

Directions:

Preheat the oven to 350 degrees F. Whisk 4 eggs, 1 1/2 cups half-and-half or milk, 1/2 teaspoon ginger, 1 teaspoon vanilla extract, 1 teaspoon sugar and a pinch of salt in a shallow bowl. Heat 1/2 tablespoon butter in a nonstick skillet over medium heat. Spread lemon curd on 4 thick slices brioche, top with blueberries, then another bread slice. Press together.  

Working in batches, dip 6 thick slices white bread, challah or brioche in the egg mixture and cook in the skillet until golden, 2 to 3 minutes per side, adding more butter as needed.

Transfer to a baking sheet and bake until puffed, 8 to 10 minutes. Meanwhile, melt 4 tablespoons butter in the same skillet until browned, about 5 minutes. 

Drizzle the French toast with the browned butter, maple syrup, and confectioners' sugar.

Recipe shared from:  http://www.foodnetwork.com/recipes/food-network-kitchens/lemon-berry-french-toast-recipe/index.html 

Chorizo Taquito with Cheddar Queso

Ingredients:

For the taquito:
1 teaspoon olive oil
2 links chorizo sausage, casings removed
1 small red pepper, stemmed, seeded and chopped
1 small green pepper, stemmed, seeded and chopped
1 small onion, chopped small
1 carrot, chopped
2 cloves garlic
2 cups canola oil, for frying
2 flour tortillas
2 tablespoons chopped fresh cilantro leaves
For the queso:
2 tablespoons apple juice
1 tablespoon yellow mustard
1 1/2 cups grated Cheddar cheese

Directions:

To make the taquito: In a large skillet, heat the olive oil over medium-high heat. Add the chorizo to the pan and break it up with a spoon. Cook the sausage until its browned on all sides. Remove the sausagefrom the pan and spoon out some of the oil leaving a bit in the pan. Add the peppers, onion, carrot, and garlic to the pan. Cook until the carrots are tender, about 8 minutes. Stir in the cooked chorizo.

To make the queso: In a sauce pan, combine the apple juice and mustard. Stir well and bring to asimmer over low heat. Stir in the Cheddar cheese. Cook and stir until the cheese is melted. Turn off the heat and cover the cheese sauce to keep it warm.

Pour the canola oil into a deep heavy skillet with high sides. Heat the oil over medium-high heat until it reaches 375 degrees F.

Heat the tortillas in the microwave for 30 seconds. Lay the tortillas on a plate and divide the meat mixture between them fold in 2 opposite sides then roll the tortilla tightly.

Fry the taquitos in the hot oil until golden brown, about 3 to 5 minutes. Drain them on paper towels to remove the excess oil.

To serve: Spoon some of the warm queso on each plate, slice the taquitos in half and place the 2 halves on each plate. Sprinkle the taquitos with chopped fresh cilantro and serve.

Recipe shared from: http://www.foodnetwork.com/recipes/brianna-jenkins/chorizo-taquito-with-cheddar-queso-recipe/index.html

Vanilla Pudding Raspberry Napoleon

Ingredients:

2 tablespoons honey
2 tablespoons raspberry fruit spread
1 teaspoon vanilla extract, divided
1 pint fresh raspberries (reserve 4 raspberries for garnish)
3 (3.75-ounce) sugar-free prepared vanilla pudding cups
2 (3.5-ounce) boxes butter crisp wafer cookies

Directions:

In a small bowl, gently stir together the honey, fruit spread and 1/2 teaspoon vanilla. Add the raspberries and toss to coat.

In a medium bowl, mix together the pudding and the remaining 1/2 teaspoon vanilla extract.

To assemble, place a wafer cookie onto a plate. Place with 1 heaping tablespoon pudding and 1 heaping tablespoon raspberries and top with a second wafer cookie. Top with another heaping tablespoon pudding, another heaping tablespoon raspberries and a third wafer cookie. Top with a small dollop of the pudding and garnish with a reserved raspberry. Repeat with remaining ingredients.

Recipe shared from:  http://www.foodnetwork.com/recipes/sandra-lee/vanilla-pudding-raspberry-napoleon-recipe/index.html 

Light and Crispy Baked Sausage Phyllo Egg Rolls

Ingredients:

Nonstick cooking spray
1 tablespoon olive oil
1 (6-ounce) package cremini mushrooms, finely chopped
1 onion, finely chopped
1/2 teaspoon salt
1/2 pound hot Italian turkey sausage, casings removed and crumbled
2 ounces reduced-fat cream cheese (Neufchatel), at room temperature
1/2 cup reduced-fat shredded Cheddar
16 (9 by 14-inch) sheets phyllo dough

Directions:

Preheat the oven to 375 degrees F. Spray a baking sheet with nonstick cooking spray and keep nearby.

Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, and salt. Cook, stirring occasionally, over medium heat, until the mushroom mixture is very tender, about 8 minutes. Remove from the heat. Stir in the turkey, cream cheese, and Cheddar until well blended.

Place 1 sheet of phyllo with the short side facing you on a work surface. (Cover remaining phyllo with plastic wrap to keep from drying out.) Spray the phyllo sheet with nonstick cooking spray. Then fold it in half lengthwise and spray again. Place 1 heaping tablespoon filling in the center of the bottom end of the phyllo. Fold in the sides, then roll up from the bottom to completely enclose the filling (it should look like an egg roll). Place the roll, seam side down, on the baking sheet. Repeat with remaining phyllo sheets, nonstick cooking spray, and filling to make a total of 16 rolls.

Spray the rolls generously with nonstick cooking spray and bake until the rolls until lightly golden, about 20 minutes.

Recipe shared from:  http://www.foodnetwork.com/recipes/food-network-kitchens/sausage-phyllo-rolls-recipe/index.html 

Blue Corn Fried Chicken with Malt Vinegar Aioli

Ingredients:

1 cup hot sauce
1/2 cup Dijon mustard
1 tablespoon garlic powder
1 tablespoon smoked paprika
12 chicken legs
Vegetable shortening, for frying
4 cups all-purpose flour
3 cups fine ground blue cornmeal
1/2 cup cornstarch
2 tablespoons poultry seasoning salt
2 tablespoons freshly ground black pepper
Malt Vinegar Aioli, recipe follows

Directions:

In a large bowl, combine the hot sauce, mustard, garlic powder, and paprika. Toss the chicken legs in the mixture to coat. Cover and refrigerate overnight.

When ready to cook the chicken, remove it from the refrigerator and let the chicken come to room temperature.

In a deep saute pan with tall sides, over medium-high heat, add the shortening until you have enough to fill halfway up the sides of the pan. Heat the shortening to 325 degrees F. Preheat the oven to 400 degrees F.

In a shallow baking dish, combine the flour, cornmeal, cornstarch, poultry seasoning salt, and black pepper. Remove the chicken from the marinade, shaking off excess and dredge the chicken in the flour and let rest about 5 minutes to let the flour soak in. Dredge again in the flour and fry, in batches, in the shortening until golden brown on both sides. Be careful not to overcrowd the pan. Transfer the chicken to a rack fitted over a sheet pan and finish the chicken in the oven until internal temperature of 165 degrees F, about 10 minutes.

Malt Vinegar Aioli

Ingredients:

1 cup malt vinegar
4 egg yolks
Juice of 1 lemon
2 teaspoons kosher salt, plus more to taste
1 1/2 cups canola oil

Directions:

In a small saucepan, heat the malt vinegar over medium heat and simmer to reduce by half. Remove the saucepan from the heat and set aside to cool.

In a mixing bowl add the yolks, lemon juice, and 2 teaspoons salt. With a large whisk, begin to beat the egg yolks until they begin to get frothy. Slowly add the oil while whisking vigorously until creamy and thick. Gently whisk in the malt vinegar reduction. Taste the aioli, and season with salt, if needed. Serve the aioli alongside the fried chicken.

Recipe shared from:  http://www.foodnetwork.com/recipes/brad-sorenson/blue-corn-fried-chicken-with-malt-vinegar-aioli-recipe/index.html 

Chicken-Corn Chili

Ingredients:

1 tablespoon extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
1 large jalapeno pepper (1/2 chopped and 1/2 sliced; remove seeds for less heat)
1 4-ounce can chopped green chiles, drained
1 teaspoon ground cumin
2 cups low-sodium chicken broth
2 cups shredded rotisserie chicken
2 15-ounce cans large white beans or pinto beans (1 undrained; 1 drained and rinsed)
1 cup frozen corn, thawed
1/2 cup chopped fresh cilantro
1 cup shredded monterey jack or white cheddar cheese
Sour cream and cornbread, for serving (optional)

Directions:

Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring, until slightly soft, about 3 minutes. Add the garlic, chopped jalapeno, green chiles and cumin and cook, stirring, until the cumin is toasted, about 2 minutes. Stir in the chicken broth, chicken and beans along with the liquid from one of the cans of beans. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 15 minutes.

Using a potato masher, mash the chili until about half of the beans are broken up. Stir in the corn, cilantro and 1/2 cup cheese. Divide the chili among bowls and top with the remaining 1/2 cup cheese and the sliced jalapeno. Serve with sour cream and cornbread, if desired.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-corn-chili-recipe/index.html

Mini Skillet Meatloaves

Ingredients:

1/3 cup breadcrumbs

1/3 cup milk

1/3 cup chopped fresh parsley

1 large egg

3 tablespoons Worcestershire sauce

1 small onion, finely minced

1 teaspoon chili powder

2 cloves garlic, grated or finely minced

1 1/2 pounds meatloaf mix (ground beef, pork and/or veal)

Kosher salt and freshly ground pepper

1 tablespoon vegetable oil

1/2 cup ketchup

1 to 2 tablespoons packed light brown sugar

1 tablespoon apple cider vinegar

Directions:

Mix the breadcrumbs, milk, parsley, egg, Worcestershire sauce, onion, chili powder and garlic in a large bowl. Add the meat, season with salt and pepper and mix with your hands until combined. Shape into six 3-to-4-inch oval loaves.

Heat the vegetable oil in a large nonstick skillet over high heat. Add the loaves and brown about 3 minutes per side.

Whisk the ketchup, sugar and vinegar in a bowl and brush a few tablespoonfuls over the meat. Add 1/2 cup water to the skillet, cover and simmer over low heat until cooked through, about 15 minutes.

Transfer the loaves to a plate. Add the remaining ketchup mixture to the skillet and cook over high heat, stirring, until thick, 3 to 5 minutes. Serve meatloaves with the hot glaze.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/mini-skillet-meatloaves-recipe/index.html

Shrimp Creole Bites

Ingredients:

3 tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell peppers
1 clove garlic, minced
1 (14 1/2-ounce) can stewed tomatoes
1 (8-ounce) can tomato sauce
3/4 teaspoon salt
1 teaspoon sugar
3/4 teaspoon chili powder
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch
2 tablespoons cold water
1 1/2 pounds small shrimp, peeled and deveined
Tostones, recipe follows
Green onions, for garnish

Directions:

Heat the olive oil in a large heavy skillet and cook the onion, pepper, celery, peppers, and garlic over low heat until tender, about 5 minutes. Add the tomatoes, tomato sauce, salt, sugar, chili powder, and Worcestershire sauce. Simmer uncovered for 20 to 30 minutes, stirring occasionally to keep mixture from sticking.

Mix the cornstarch with 2 tablespoons cold water. Stir the cornstarch into the tomato mixture and cook for about 2 minutes. Add the shrimp and cook for about 2 to 3 minutes, until the shrimp are done with a pink color. Spoon Shrimp Creole into Tostones and garnish with green onions.

Tostones
Recipe courtesy Kamar de los Reyes

Ingredients:

Oil, for frying
3 plantains
Salt

Directions:

Preheat oil to 350 degrees F.

Cut plantains down the middle; peel away skin and cut into 1 1/2-inch pieces.

Add plantains to the hot oil and fry until golden; about 2 to 3 minutes. Do not overcook as you want the center to still be raw. Lightly salt.

*Cook's Note: Check the doneness with a toothpick. The middle of the plantain should still feel starchy and cool.

Put the fried plantain through the old fashioned smasher. This will make it a cup shape.

Place the "the plantain cup" into the deep-fryer and fry again until golden brown and fully firm, about 2 to 3 minutes. Drain on a paper towel lined sheet tray. Season with salt.

Recipe shared from:  http://www.foodnetwork.com/recipes/paula-deen/shrimp-creole-recipe2/index.html 

Spaghetti with Pecans and Radicchio

Ingredients:

Kosher salt
8 ounces dried spaghetti
4 ounces pancetta, diced
3 cloves garlic, chopped
1/2 cup chopped pecans
1/2 teaspoon red pepper flakes
1/2 cup chicken broth
1/4 cup white wine
1 tablespoon butter
1/2 cup grated Parmesan
1 small head radicchio, chopped
2 tablespoons chopped fresh parsley

Directions:

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions for al dente; drain, reserving 2 tablespoons cooking liquid.

2. Meanwhile, cook the pancetta in a large skillet over medium heat until crispy, about 4 minutes. Add the garlic, pecans, and red pepper flakes and cook 1 minute. Add the broth and wine and cook until reduced by half, about 2 minutes. Stir in the butter and cheese.

3. Add the cooked pasta to the skillet and toss to coat. Stir in the radicchio and parsley.



Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/spaghetti-with-pecans-and-radicchio-recipe/index.html

Chicken Parmesan and Angel Hair Pasta

Ingredients:

Kosher salt
1/3 cup extra-virgin olive oil
2 cloves garlic, smashed
1 8-ounce can tomato sauce
4 leaves basil, torn, plus more for topping
All-purpose flour, for dredging
1 large egg
3/4 cup breadcrumbs
2 tablespoons chopped fresh parsley
2 tablespoons grated parmesan cheese
4 chicken cutlets (about 4 ounces each)
6 ounces angel hair pasta
4 ounces mozzarella, sliced

Directions:

Bring a pot of salted water to a boil. Heat 1 tablespoon olive oil in a saucepan over medium heat; add the garlic and cook 1 minute. Add the tomato sauce, basil and 1 cup water. Bring to a simmer, then reduce the heat to medium low and cook until thickened, about 12 minutes.

Meanwhile, pour some flour into a shallow bowl. Beat the egg with 1/4 cup water in another bowl. Mix the breadcrumbs, parsley and 1 tablespoon parmesan in a third bowl. Coat the chicken with the flour, then with the egg mixture and breadcrumbs. Transfer to a plate.

Preheat the broiler. Cook the pasta as the label directs; drain. Meanwhile, heat the remaining olive oil in a large ovenproof skillet over medium-high heat. Add the chicken; cook until golden, 3 minutes per side. Top with the sauce, mozzarella and the remaining 1 tablespoon parmesan. Transfer to the broiler until melted, about 2 minutes. Transfer the chicken to plates. Toss the pasta with the remaining sauce in the skillet and serve with the chicken. Top with basil.
Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-parmesan-recipe4/index.html
Recipe shared from:http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-parmesan-recipe4/index.html

Apple-Jack Chicken Pizza with Caramelized Onions

Ingredients:

3 tablespoons butter
2 large sweet onions (such as Maui or Walla Walla), very thinly sliced
1/2 teaspoon dried thyme leaves
1/8 teaspoon salt
1/8 teaspoon pepper
1 can (13.8 oz.) Pillsbury® refrigerated classic pizza crust
1 unpeeled large Red Delicious apple, thinly sliced
1/2 teaspoon granulated sugar
3 cups cubed cooked chicken breast
1/3 cup cooked real bacon bits (from 3-oz. package)
2 medium green onions, sliced (2 tablespoons)
1 1/2 cups shredded pepper Jack cheese (6 oz.)
1 1/2 cups shredded Cheddar cheese (6 oz.)

Directions:

In 12-inch skillet, melt 2 tablespoons of the butter over medium heat. Add sweet onions and thyme; cook about 20 minutes, stirring occasionally, until soft and golden. Stir in salt and pepper. Remove onions from skillet; set aside.

Heat oven to 425 degrees F. High Altitude (3500-6500 ft): No change.

Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough oncookie sheet; press dough into 14x10-inch rectangle. Bake 7 to 11 minutes or until light golden brown. Reduce oven temperature to 375 degrees F.

Meanwhile, in same skillet, melt remaining 1 tablespoon butter over medium heat. Add apple and sugar; cook 4 to 6 minutes, stirring occasionally, until sugar is melted and apple is slightly soft.

Spread onion mixture over partially baked crust. Top evenly with chicken, apple mixture, bacon, green onions and cheeses.

Bake 10 to 20 minutes longer or until cheeses are melted and crust is golden brown.

Recipe shared from: http://www.foodnetwork.com/recipes/apple-jack-chicken-pizza-with-caramelized-onions-recipe/index.html

Chocolate Babka

Ingredients:

For the dough:
1 1/2 teaspoons active dry yeast (about 1/2 packet)
1/3 cup whole milk
1/4 cup sour cream
1 large egg yolk plus 1 whole egg
1 3/4 cups bread flour, plus more for dusting
3 tablespoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
4 tablespoons unsalted butter, at room temperature, plus more for brushing
For the filling:
1/2 cup blanched almonds
1/3 cup granulated sugar
4 tablespoons unsalted butter, at room temperature
1 large egg
2 tablespoons dark rum
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon finely grated orange zest (optional)
1/4 teaspoon almond extract
6 ounces semisweet chocolate, finely chopped
For the streusel:
6 tablespoons confectioners' sugar
1/3 cup all-purpose flour
3 tablespoons unsalted butter, at room temperature
1 large egg, beaten

Directions:

Make the dough: Combine the yeast and 2 tablespoons warm water in the bowl of a stand mixer; set aside until foamy, 5 minutes. Add the milk, sour cream, egg yolk and 1/2 cup flour; beat with the paddle attachment on medium speed until combined. Gradually beat in the remaining 1 1/4 cups flour, scraping the bowl as needed, to form a wet dough, about4 minutes. Increase the speed to medium high; add the whole egg, sugar, salt and vanilla and beat until creamy, 3 to 4 minutes. Add the butter, 1 tablespoon at a time; beat until incorporated. The dough will be very wet.

Brush a large bowl with butter; transfer the dough to the bowl and cover with plastic wrap. Let rise in a warm place until nearly doubled in size, about 1 hour, 30 minutes. Stir the dough to punch it down; cover and refrigerate until firm, at least 3 hours or up to overnight.

Generously dust a sheet of parchment paper with flour. Pat the dough into a square on the parchment, then roll into an 11-by-15-inch rectangle. Transfer the dough and parchment to a baking sheet and brush off the excess flour. Cover and chill until firm enough to shape, 1 to 2 hours.

Meanwhile, make the filling: Pulse the almonds and sugar in a food processor until fine. Add the butter, egg, rum, vanilla, cinnamon, orange zest and almond extract; pulse until smooth. Cover and chill 1 hour.

Make the streusel: Mash the confectioners' sugar, flour and butter in a bowl with a fork to make clumps. Cover and chill until ready to use.

Butter an 8 1/2-by-4 1/2-inch loaf pan. Spread the almond filling over the dough, leaving a 1-inch border; sprinkle with the chocolate. Starting from a short side, use the parchment to tightly roll up the dough, brushing off the excess flour. Pinch the ends of the roll, then twist several times. Fold the twist in half so the ends meet. Twist the folded dough again and place in the pan. Cover with buttered parchment; let rise in a warm place until puffy, about 2 hours.

Preheat the oven to 350 degrees F. Brush the loaf with the beaten egg, then sprinkle with the streusel. Bake until the bread is golden and springs back when pressed, 1 hour to 1 hour, 10 minutes. Loosen with a knife, then let cool in the pan, 1 hour. Unmold onto a rack to finish cooling.
Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/chocolate-babka-recipe/index.html

Whole-Wheat Spaghetti with Leeks and Hazelnuts

Ingredients:

Kosher salt
12 ounces whole-wheat spaghetti
4 tablespoons extra-virgin olive oil
3 large leeks, white and light-green parts only, thinly sliced
2 teaspoons sugar
2 teaspoons balsamic vinegar (preferably aged)
1 small head radicchio, halved, cored and thinly sliced
6 ounces creamy Italian cheese, such as fontina or taleggio, cubed
1/4 to 1/3 cup hazelnuts, toasted and chopped

Directions:

Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs.

Meanwhile, heat a large skillet over medium-low heat and add 2 tablespoons olive oil. Scatter the leeks in the skillet and season with 1 teaspoon each salt and sugar. Cook, stirring occasionally, until tender, about 10 minutes.

Drain the pasta, reserving about 1 cup of the cooking liquid. Add the pasta and the reserved cooking liquid to the skillet with the leeks. Add the remaining 2 tablespoons oil, 1 teaspoon sugar and the balsamic vinegar. Increase the heat to medium-high and add the radicchio and cheese. Toss until the cheese melts, 3 to 5 minutes. Season with salt and top with the hazelnuts.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/whole-wheat-spaghetti-with-leeks-and-hazelnuts-recipe/index.html

Strawberry Shortcakes Infused with Lemon and Orange Zest

Ingredients:

Shortcakes:

1 1/2 cups all-purpose flour

3 tablespoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3 tablespoons cold (salted) butter, cut into small pieces

1/2 cup plus 1 tablespoon low-fat buttermilk

1 large egg, slightly beaten

1 tablespoon grated lemon zest

1 tablespoon sliced almonds

Filling:

4 cups strawberries, hulled and sliced

2 to 3 tablespoons sugar (depending on the ripeness of the berries)

2 teaspoons grated orange zest

1 tablespoon orange juice

2 tablespoons 0 percent or 2 percent fat Greek Yogurt per serving, for garnish

Confectioners' sugar for dusting (optional)

Directions:

Preheat the oven to 400 degrees F. Spray a large baking sheet with cooking spray.


Shortcakes: Combine the flour, sugar, baking powder, and salt in a large bowl. Add the butter and work it into the flour mixture with your fingers until it resembles coarse meal.

Whisk together 1/2 cup buttermilk, the egg, and lemon zest in a small bowl. Add to the flour mixture and lightly mix with your hands just until the dough just comes together. Do not over mix. Turn the dough out onto a lightly floured work surface. With lightly floured hands, gently pat the dough into a 7-inch round about 1/2-inch thick. Cut into 8 equal sized wedges. Space the shortcakes evenly on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon buttermilk and sprinkle with the almonds. Bake until golden brown, about 12 to 15 minutes.

Filling: Combine the strawberries, sugar, zest, and juice in a large bowl. Let stand until the sugar is dissolved and the mixture is syrupy, about 15 minutes.

Split the shortcakes. Place the bottom halves of the shortcakes on plates and top evenly with the strawberry mixture and the yogurt. Cover with tops of the shortcakes. Dust with confectioners' sugar, if using.

Recipe shared from: http://www.foodnetwork.com/recipes/strawberry-shortcakes-recipe/index.html

Grilled Steak with a Kalamata Olive, Rosemary, and Garlic Tapenade

Ingredients:

1/2 cup pitted kalamata olives
1 medium shallot
1 clove garlic
1 sprig rosemary, leaves stripped
1/4 teaspoon red pepper flakes
1/4 cup extra-virgin olive oil
1 lemon, halved
Kosher salt and freshly ground pepper
2 pounds flank steak
1 pint grape tomatoes, quartered
1/4 cup roughly chopped fresh parsley

Directions:

Preheat a grill or grill pan to high. Pulse the olives, shallot, garlic, rosemary, red pepper flakes, 2 tablespoons olive oil and the juice of 1/2 lemon in a food processor; season with salt and pepper.

Pierce the steak all over with a fork and season with salt and pepper. Rub 1 heaping tablespoon olive mixture all over the steak, then set aside, about 10 minutes. Meanwhile, toss the remaining olive mixture with the tomatoes, parsley, the remaining 2 tablespoons olive oil and the juice of the remaining 1/2 lemon in a small bowl.

Grill the steak until browned on one side, about 7 minutes. Flip and cook about 7 more minutes for medium rare. Transfer the steak to a cutting board and let rest 5 minutes. Cut in half; reserve one half for steak sandwiches (at right). Thinly slice the remaining steak against the grain and top with the olive-tomato tapenade.

Recipe shared from:  http://www.foodnetwork.com/recipes/food-network-kitchens/grilled-steak-with-tapenade-recipe/index.html 

Low Fat Chicken Tandoori with a Cilantro Yogurt Sauce

Ingredients:

8 skinless, boneless chicken thighs (about 2 1/2 pounds)
Juice of 1 lemon
Kosher salt
1/2 cup plus 2 tablespoons plain yogurt
1 tablespoon vegetable oil
1/2 small red onion, roughly chopped
3 cloves garlic, smashed
1 2-inch piece ginger, peeled and roughly chopped
4 teaspoons tomato paste
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 3/4 teaspoons hot paprika
2 tablespoons chopped fresh cilantro
Cooked rice, for serving (optional)

Directions:

Preheat the broiler. Make shallow cuts in the chicken thighs with a sharp knife. Toss the chicken with the lemon juice and 1 1/2 teaspoons salt in a large bowl.

Pulse 2 tablespoons yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 11/2 teaspoons paprika and 1/2 teaspoon salt in a food processor to make a paste. Toss the chicken in the mixture and let marinate 15 minutes.

Place the chicken on a foil-lined broiler pan. Broil, turning once, until slightly charred and a thermometer inserted into the center registers 165 degrees F, 5 to 6 minutes per side.

Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 teaspoon paprika, the cilantro and a pinch of salt in a bowl. Top the chicken with the yogurt sauce and serve with rice, if desired.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-tandoori-recipe/index.html

Tangerine Beef with Scallions

Ingredients:

1 1/2 pounds beef tri-tip steak, trimmed of excess fat
1 tangerine
4 scallions, sliced, plus more for garnish
1/4 cup soy sauce
2 tablespoons toasted sesame oil
2 teaspoons sugar
2 tablespoons chopped peeled ginger
3 cloves garlic, minced
Pinch of red pepper flakes
2 tablespoons orange preserves

Directions:

Pierce the steak with a fork several times on each side. Remove a 2-inch strip of zest from the tangerine, halve the fruit and squeeze the juice into a resealable plastic bag. Add the zest, scallions, soy sauce, sesame oil, sugar, ginger, garlic, pepper flakes and 1/4 cup water to the bag and mix well. Add the meat, seal the bag and turn to coat. Refrigerate overnight.

Preheat the broiler with a broiler pan in place. Remove the steak from the bag and reserve the marinade. Pat the meat dry and place on the preheated broiler pan. Cook, without turning, until the meat is golden brown and a thermometer inserted in the thickest part registers 130 for medium-rare, about 10 minutes. Let rest 5 to 10 minutes before slicing; reserve the drippings.

Meanwhile, boil the marinade in a small pot over medium-high heat until slightly thickened. Stir in the orange preserves and the drippings from the meat. Slice the meat against the grain and top with scallions. Serve with the sauce.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/tangerine-beef-with-scallions-recipe/index.html

Baked Spring Rolls

Ingredients:

For the Spring Rolls:
1 2-ounce piece deli ham, finely diced
4 teaspoons vegetable oil, plus more for brushing
1 tablespoon chopped peeled ginger
2 cloves garlic, chopped
4 scallions, chopped
1 1/2 cups finely shredded green cabbage
1 medium carrot, shredded
1 pound lump crabmeat, picked over
1/4 cup chopped fresh cilantro
1 teaspoon Asian chili-garlic paste
1 1/2 teaspoons toasted sesame oil
1 tablespoon soy sauce
1 tablespoon rice vinegar
14 square spring roll wrappers
1 large egg white

For the Sauce:
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon mirin (sweet rice wine)
1 teaspoon chopped peeled ginger
1 scallion, finely chopped

Directions:

Preheat the oven to 425 degrees. Make the spring rolls: Cook the ham in 2 teaspoons vegetable oil in a small nonstick skillet over medium heat until crisp, 2 to 4 minutes. Add the ginger, garlic and scallions; cook until fragrant, about 1 more minute.

Toss the cabbage and carrot with the hot ham mixture in a large bowl. Add the crab, cilantro, chili-garlic paste, 1 teaspoon sesame oil, the soy sauce and vinegar; toss.

Wrap the spring rolls (see right). Pierce each roll with a skewer in a few places to prevent bursting.

Place a rack in a baking dish and brush with vegetable oil. Mix the remaining 2 teaspoons vegetable oiland 1/2 teaspoon sesame oil; lightly brush on rolls. Place the rolls on the rack; bake until golden on top, about 15 minutes. Turn the rolls; bake until golden and crisp, 8 to 10 more minutes.

Meanwhile, mix all the sauce ingredients in a small bowl. Serve with the warm spring rolls.
Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/baked-spring-rolls-recipe/index.html

Chicken and Asparagus Crepes

Ingredients:

3 tablespoons unsalted butter, plus more for the dish
2 1/2 cups shredded rotisserie chicken
1 1/2 cups ricotta cheese
3/4 cup grated parmesan cheese, plus more for serving
1/4 cup chopped fresh herbs (such as parsley, dill, chives or mint)
Kosher salt and freshly ground pepper
8 store-bought crepes (about 9 inches each)
1 shallot, sliced
1/2 pound asparagus, trimmed and cut into pieces
3/4 cup low-sodium chicken broth
1 teaspoon finely grated lemon zest

Directions:

Preheat the oven to 425 degrees F. Butter a large baking dish. Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling. Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes.

Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat. Add the shallot and cook until it softens, about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper.

Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-and-asparagus-crepes-recipe/index.html

Lightened Up Chicken Parmesan

Ingredients:

4 slices whole-wheat bread (1-ounce each)
1 teaspoon dried oregano
1/2 teaspoon garlic powder
4 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
2 egg whites
1/2 cup skim milk
1/2 cup all-purpose flour
4 (6 ounce) skinless boneless chicken breast halves, pounded to 1/2-inch thickness
Olive oil cooking spray
1 jar good-quality marinara sauce (about 3 1/2 cups)
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
2 tablespoons (1/2-ounce) shredded Parmesan

Directions:

Preheat the oven to 350 degrees F.

Place the bread in the bowl of a food processor and process until fine crumbs are formed, about 25 to 30 seconds. Put the crumbs on a baking sheet and bake for 12 minutes, until golden. (You will wind up with about 1 1/3 cups toasted crumbs.)

In a medium bowl, toss the crumbs with oregano, garlic powder, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper. In another bowl, whisk the egg whites and milk together. In a third bowl stir together the flour, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dip each piece of chicken, 1 piece at a time, in flour, shaking off excess, then egg, then bread crumbs, shaking off excess.

Increase oven temperature to 400 degrees. Place breaded breasts in a glass baking dish and spray on each side with cooking spray, about 5 seconds total per side. Bake breasts until cooked though and crumbs are browned, about 15 minutes. Top with marinara sauce, mozzarella and parmesan and return to oven for an additional 10 minutes, until cheese is bubbling.

Recipe shared from: http://www.foodnetwork.com/recipes/ellie-krieger/chicken-parmesan-recipe/index.html

Fried Fish with Smashed Chips

Ingredients:

1 2/3 cups all-purpose flour
1 tablespoon baking powder
2 cups cold good-quality wheat beer
2 pounds small red-skinned new or baby potatoes
Fine sea salt
6 tablespoons unsalted butter, melted
Freshly ground pepper
Vegetable oil, for deep-frying
3 pounds center-cut haddock, pollock or hake fillet, cut into thick strips
1/3 cup roughly chopped fresh parsley
Malt vinegar, for serving (optional)

Directions:

Whisk the flour and baking powder in a medium bowl and make a well in the center. Gradually whisk the beer into the well to make a smooth, thin batter. Cover and refrigerate at least 1 hour. (You can make the batter up to 12 hours in advance; it gets better the longer it sits.)

Preheat the oven to 400. Cover the potatoes with water in a medium pot and add a pinch of salt. Bring to a boil over medium-high heat and cook until fork-tender, about 20 minutes. Drain and pat dry. Toss the potatoes with the melted butter and spread on a baking sheet. Slightly flatten each potato with a spatula (do not mash completely) and season with salt and pepper. Roast in the oven until crisp and golden, 15 to 20 minutes.

Meanwhile, heat 2 inches of vegetable oil in a heavy-bottomed pot over medium heat until a deep-fry thermometer registers 375 degrees. Season the fish all over with salt and pepper. Working in batches, dip the fish into the batter, let the excess drip off and lower into the hot oil. Fry until evenly brown, turning with tongs, about 2 minutes per side. Transfer to a paper-towel-lined plate to drain.

Transfer the potatoes to bowls or plates along with the fried fish. Sprinkle with the parsley and serve with malt vinegar, if desired.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/fried-fish-with-smashed-chips-recipe/index.html