A New Twist on Nachos

Ingredients:

For the Salsa:
3 large heirloom tomatoes (about 2 1/2 pounds), cored
1 large red onion
1 serrano chile pepper, stemmed
1 cup fresh cilantro (leaves and stems)
1 tablespoon Mexican beer
Juice of 1 lime
Kosher salt and freshly ground pepper

For the Nachos:
6 to 8 ounces nduja (soft Italian salami; available at boccalone.com)
1 8-to-10-ounce bag white corn tortilla chips
1 bunch scallions, thinly sliced
2 cups canned pinto beans, drained and rinsed
Finely grated zest of 1 lime
12 radishes, thinly sliced
1 cup queso fresco
1 cup fresh corn kernels
2 tablespoons pickled jalapeno slices, drained, or more to taste
2 hass avocados
1/2 cup fresh cilantro leaves

Directions:

Make the salsa: Roughly chop the tomatoes, onion and chile pepper and transfer to a food processor. Add the cilantro and beer and blend until chunky-smooth. Add the lime juice, 1 teaspoon salt, and pepper to taste.

Make the nachos: Preheat the oven to 300 degrees F. Render the nduja by sauteing it in a skillet over medium heat to give it a loose, spoonable consistency, 3 to 4 minutes. Toss the tortilla chips with thescallions, beans, lime zest, radishes, 1/2 cup queso fresco, the corn and pickled jalapenos in a large bowl. Add the rendered nduja and mix well. Place in a nonreactive casserole dish, then top with the remaining 1/2 cup queso fresco. Bake until the nachos are heated through (the cheese will not melt completely), about 10 minutes.

Spoon some of the salsa on top of the nachos (reserve the rest for dipping). Slice the avocados in half, remove the pits and dice inside the skin. Scoop out the avocado pieces and drop them on the top of the nachos along with the cilantro.

Recipe shared from:  http://www.foodnetwork.com/recipes/nachos-my-way-recipe/index.html 

Chimichanga Dogs

Ingredients:

4 high quality all beef hot dogs

chili powder

3 eggs, beat

1 cup flour

vegetable oil

1 cup cheddar cheese, grated

salsa

sour cream

sliced jalapenos

Directions:

Rub hot dogs with chili powder and wrap each in a flour tortilla. Dip in beaten eggs, then dredge in flour and deep-fry in 350 degree F vegetable oil until golden; sprinkle with cheddar and bake at 375 degree F until the cheese melts. Top with salsa, sour cream and jalapenos.

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

Tomatillo Salsa

Ingredients:

1 large poblano pepper, stemmed, halved and seeded
1/2 large white onion, cut into 4 wedges
4 cloves garlic
2 1/4 pounds tomatillos, husked
1/2 teaspoon ground cumin
1/4 cup fresh lime juice or bottled Key lime juice
1 tablespoon distilled white vinegar
1 1/2 teaspoons sugar
Kosher salt
3 red jalapeno peppers, thinly sliced crosswise (with seeds)
Chopped fresh cilantro, for topping (optional)

Directions:

Start with our step-by-step canning how-to.

Sterilize four 8-ounce canning jars and lids.

Preheat the broiler. Put the poblano halves skin-side up on a foil-lined broiler pan with the onion and garlic. Broil until the poblano is charred and the onion and garlic are browned, about 8 minutes. Cool the poblano slightly, then peel.

Pulse the tomatillos in a food processor in batches until coarsely chopped, then transfer to a bowl. Add the poblano, onion and garlic to the processor and pulse until coarsely chopped (do not overprocess). Transfer to a large, wide saucepan. Add the cumin, lime juice, vinegar, sugar and 1 tablespoon salt. Bring to a boil over high heat and cook, stirring occasionally, until slightly reduced, 3 to 4 minutes.

Add the tomatillos and jalapenos to the pan, cover and return to a boil. Cook until heated through, 3 to 4 more minutes.

Fill the jars with the tomatillo mixture, leaving 3/4 inch headspace, then seal and process. After opening, top the salsa with cilantro, if desired.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/tomatillo-salsa-recipe2/index.html

Pork Tamales

Ingredients:

2 1/2 pounds boneless pork shoulder, cut into 3-inch pieces
Kosher salt
1 onion, quartered
4 sprigs fresh thyme or 2 teaspoons dried thyme
2 teaspoons dried oregano (preferably Mexican)
2 bay leaves
12 black peppercorns
24 dried corn husks
2 teaspoons ground cumin
1/3 cup plus 1/2 teaspoon chili powder
1 clove garlic, minced
2 teaspoons all-purpose flour
2 teaspoons sugar
1 tablespoon vegetable oil
4 cups masa harina (instant corn flour)
1 1/3 cups lard

Directions:

Make the filling: Put the pork in a deep saucepan and cover with cold water (about 6 cups). Add 2 teaspoons salt, the onion, thyme, oregano, bay leaves and peppercorns; cover and bring to a simmerover medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the pork is tender, 1 hour, 30 minutes to 2 hours. Transfer the pork to a plate and shred. Strain and reserve the cooking liquid; keep warm.

Meanwhile, soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.

Combine the pork, cumin, 1/3 cup chili powder, the garlic, flour, sugar, vegetable oil and 1 cup of the reserved cooking liquid in a large skillet. Bring to a simmer over medium heat; cook, stirring occasionally, until most of the liquid is absorbed, about 25 minutes.

Meanwhile, make the dough: Mix the masa harina, lard, 2 teaspoons salt, the remaining 1/2 teaspoon chili powder and 2 2/3 cups of the reserved cooking liquid in a bowl until combined.

Drain the husks and pat dry. Starting 1/2 inch from the wide end, spread about 3 tablespoons of the dough down a husk, leaving a 1-inch border on the sides. Spoon 2 tablespoons of the pork filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling.

Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing up in the steamer, folded-side down. Bring the water to a boil over medium-high heat, cover and steam until the dough is firm, 45 to 50 minutes. Remove from the steamer and let cool slightly before unwrapping.

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

Fish Tacos With Fresh Salsa

Ingredients:

1 large tomatillo, husked, rinsed and chopped
1 medium tomato, chopped
1/2 small red onion, finely chopped
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice, plus lime wedges for serving
1/2 jalapeno pepper, minced (remove seeds for less heat)
Kosher salt
Vegetable oil, for frying
1 1/4 pounds catfish fillets, cut into 1-inch pieces
Freshly ground pepper
1/4 cup instant flour (such as Wondra) or cornstarch
8 corn tortillas, warmed
1 cup shredded iceberg lettuce

Directions:

Make the salsa: Mix the tomatillo, tomato, onion, cilantro, lime juice and jalapeno in a bowl and season with salt.

Heat 1/2 inch vegetable oil in a deep skillet or pot over medium-high heat. Season the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper, then toss with the flour in a bowl. Fry the fish in 2 batches, turning as needed, until golden brown and just cooked through, 3 to 4 minutes per batch. Transfer to a paper towel-lined plate to drain; season with salt.

Fill the tortillas with the fish, lettuce and salsa. Serve the tacos with lime wedges.

Recipe shared from:  http://www.foodnetwork.com/recipes/food-network-kitchens/fish-tacos-with-fresh-salsa-recipe/index.html 

Chicken Flautas

Ingredients:

1 Hass avocado, halved and pitted
1/2 cup sour cream
2 limes (1 halved, 1 cut into wedges)
Kosher salt
6 radishes, thinly sliced
3 cups shredded rotisserie chicken
1 1/2 cups fresh salsa
16 corn tortillas
Vegetable oil, for frying
2 tablespoons roughly chopped fresh cilantro

Directions:

Scoop the avocado into a blender. Add the sour cream and the juice of 1/2 lime and pulse until smooth. Season with salt.

Squeeze the remaining 1/2 lime over the radishes in a small bowl and sprinkle with 1/4 teaspoon salt. Toss the chicken with 3/4 cup salsa in a medium bowl.

Wrap the tortillas in paper towels and microwave until soft, about 45 seconds. Spoon the chicken mixture down the middle of the tortillas. Fold in the ends and roll up like a burrito; secure with toothpicks.

Heat 3/4 inch vegetable oil in a large skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F. Fry the flautas, turning as needed, until golden brown, 2 to 3 minutes. Remove with tongs; drain on paper towels and remove the toothpicks. Serve with the avocado cream, radishes,cilantro, lime wedges and the remaining 3/4 cup salsa.

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

Mexican Brisket and Biscuits

Ingredients:

Spice Blend:
1/4 cup kosher salt
1/4 cup packed light brown sugar
3 tablespoons sweet or smoked sweet paprika
1 tablespoon garlic powder
1 tablespoon mustard seeds
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground ginger
2 teaspoons dried oregano
1 1/2 teaspoons cayenne pepper
1 teaspoon ground cinnamon

Braised Beef:
1 beef brisket (5 to 6 pounds), trimmed so that there is no more than 1/8-inch fat on top
Freshly ground pepper
1/4 cup olive or vegetable oil
4 cloves garlic, chopped
2 to 3 stalks celery, chopped
2 carrots, chopped
1 large or 2 medium onions, chopped
Kosher salt
2 tablespoons pureed seeded chipotle in adobo
2 tablespoons tomato paste
1 bottle Mexican beer, such as Negra Modelo
2 cups beef stock
One 32-ounce can tomato puree

1 package buttermilk biscuit mix

Apple-Cabbage Slaw:
1/4 cup vegetable oil
3 tablespoons cider vinegar
2 tablespoons superfine sugar or 3 tablespoons honey
Juice of 2 limes
1 green apple, peeled and grated
1 small red cabbage, finely shredded
1 red onion, grated
Kosher salt and freshly ground pepper
1/2 cup fresh cilantro leaves

Directions:

Preheat the oven to 325 degrees F.

For the spice blend: Combine the salt, brown sugar, paprika, garlic powder, mustard seeds, coriander, cumin, ginger, oregano, cayenne and cinnamon.

For the braised beef: Bring the brisket to room temperature. Sprinkle with black pepper, then rub some of the spice blend onto the meat. Reserve 2 tablespoons spice blend for another use, such as Black Bean and Beef Chilaquiles with Fried Eggs. Heat 3 tablespoons oil in a large skillet over medium-high to high heat. Add the brisket and cook until browned. Transfer to a plate. Add the remaining 1 tablespoon oil, the garlic, celery, carrots and onions and season with salt and pepper. Cook, stirring, for 5 minutes. Stir in the chipotle puree and tomato paste and cook for 1 minute. Stir in the beer and cook for 1 minute more. Add the stock and tomato puree and bring to a low boil. Add the brisket, cover and braise in the oven until very tender, 2 1/2 to 3 hours.

Meanwhile, bake 12 drop biscuits according to the package instructions.

Transfer the brisket to a cutting board. Puree the sauce with an immersion blender or in a food processor. Slice the brisket. Reserve 1 1/2 pounds brisket for another use if desired, such as Black Bean and Beef Chilaquiles with Fried Eggs. Return the brisket to the sauce, stirring gently to coat.

For the apple-cabbage slaw: Whisk together the oil, vinegar, sugar and lime juice in a large bowl. Add the apples, cabbage and onions, season with salt and pepper and toss to combine. Top with the cilantro.

Divide the beef and sauce among plates and serve with the biscuits and slaw.

Cook's Note: The beef can be refrigerated in the pureed sauce for a make-ahead meal. Reheat over medium heat, stirring gently. The slaw can be refrigerated until ready to serve.

Recipe shared from:  http://www.foodnetwork.com/recipes/rachael-ray/mexican-brisket-and-biscuits-recipe/index.html 

Mexican Chorizo Strata

Ingredients:

Extra virgin olive oil or vegetable oil
1 pound fresh Mexican chorizo or other spicy bulk sausage
7 to 8 slices (1-inch thick) good-quality stale white or egg-based bread, cut into large cubes
3 roasted green New Mexico chile peppers or 2 poblano or Anaheim peppers, peeled, seeded and chopped, or two 4-ounce cans chopped green chilies, well drained
2 cups whole milk
1 stick (8 tablespoons) butter, melted and cooled
1 tablespoon hot sauce
6 large organic eggs
Kosher salt and freshly ground pepper
2 1/2 cups shredded sharp Cheddar
1 cup sour cream
1 ripe avocado, pitted and peeled
Juice of 1 lime
Diced ripe heirloom tomato, for serving
Fresh cilantro leaves, torn, for serving

Directions:

Cook's Note: To roast the chile peppers, broil, turning occasionally with tongs and leaving the oven door ajar to allow steam to escape, until the skins are blackened all over. Transfer to a bowl, cover and let cool. Peel, seed and chop.

Heat a drizzle of extra virgin olive oil in a skillet. Add the chorizo and cook, crumbling with a wooden spoon, until browned. Drain off the fat.

Arrange the bread in a casserole dish. Top with the chorizo and then the roasted chiles.

Whisk together the milk, butter, hot sauce and eggs in a bowl and sprinkle with salt and pepper; pour over the chiles. Top with the cheese. Cover and refrigerate at least overnight and up to 2 days.

To serve, bring the strata to room temperature and preheat the oven to 325 degrees F. Bake the strata for 1 hour.

Meanwhile, whizz together the sour cream, avocado and lime juice in a food processor and season with salt and pepper.

Top the strata with tomatoes, cilantro and dollops of the avocado sour cream.

Recipe shared from: http://www.foodnetwork.com/recipes/rachael-ray/mexican-chorizo-strata-recipe/index.html 

Slow Cooker Mexican Casserole

Ingredients:

1 lb. hot and spicy pork sausage
3/4 cup yellow cornmeal
1 1/2 cup milk
1 egg
1 can (14.5 oz.) diced tomatoes and green chilies
1 cup frozen corn
1 envelope (1.25 oz.) taco seasoning mix
1 cup shredded Mexican blend cheese

Directions:

Spray interior of crock pot with non-stick vegetable spray. In medium skillet over medium heat, crumble and cook sausage until brown. Place sausage in slow cooker. In small bowl, combine cornmeal, milk and egg. Stir into sausage. Add tomatoes, corn and seasoning mix. Stir well. Cover and cook on low 4-6 hours. Top with cheese 5 minutes before serving. Recover to melt cheese.

Recipe shared from: http://www.foodnetwork.com/recipes/slow-cooker-mexican-casserole-recipe/index.html

Hot Crab Dip

Ingredients:

8 ounces reduced-fat cream cheese (Neufchatel), room temperature
1/4 cup reduced-fat sour cream
1/4 teaspoon hot sauce
1/4 teaspoon crab boil spices, (recommended: Old Bay)
1 garlic clove, minced
Kosher salt and freshly ground pepper
12 ounces fresh crab meat, picked over for bits of shell and patted dry
2 scallions, thinly sliced
2 tablespoons chopped fresh parsley
2 to 3 teaspoons fresh lemon juice
Whole-wheat crackers for serving, optional

Directions:

Stir together the cream cheese, sour cream, hot sauce, crab boil spice, and garlic in a medium saucepan until smooth; season, to taste, with salt and pepper. Heat the cream cheese mixture over medium-low heat until warm, stirring constantly, 2 to 3 minutes. Fold in the crab, scallions, parsley and lemon juice and warm until heated through, about 1 minute more. Serve immediately.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/hot-crab-dip-recipe/index.html

Asian Rice Salad With Shrimp

Ingredients:

2 cloves garlic, minced
1 2-inch piece ginger, peeled and grated
3 tablespoons toasted sesame oil
1/4 cup rice vinegar
2 tablespoons soy sauce
Pinch of sugar
3/4 pound large shrimp, peeled, deveined and halved lengthwise
1 large carrot, shredded
2 stalks celery, thinly sliced
2 cups snow peas, thinly sliced
1 tablespoon vegetable oil
2 cups cooked white or brown rice
1 bunch scallions, thinly sliced
1/4 head iceberg lettuce, shredded
1 cup mung bean sprouts
1/2 cup chow mein noodles and/or chopped peanuts

Directions:

Whisk the garlic, ginger, sesame oil, vinegar, soy sauce and sugar in a large bowl. Transfer 2 tablespoons of the dressing to a medium bowl, add the shrimp and toss. Add the carrot, celery and snow peas to the remaining dressing and toss.

Heat a large skillet over high heat and add 2 teaspoons vegetable oil. Add the shrimp and stir-fry until they turn pink, 3 to 4 minutes, then transfer to the bowl with the vegetables. Add 3 to 4 tablespoons water to the skillet and scrape up the browned bits with a wooden spoon, then add the liquid to the bowl with the shrimp. Let the skillet reheat, then add the remaining 1 teaspoon vegetable oil and stir-fry the rice until toasted, about 2 minutes. Remove from the heat and let cool.

Add the rice and scallions to the shrimp-vegetable mixture and toss. Divide among bowls and top with the lettuce, sprouts, chow mein noodles and/or peanuts.

Recipe shared from:  http://www.foodnetwork.com/recipes/food-network-kitchens/asian-rice-salad-with-shrimp-recipe/index.html 

Chicken Salad

Ingredients:

4 cups diced poached chicken, recipe follows
1 stalk celery, cut into 1/4-inch dice
4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
2 tablespoons finely chopped parsley
1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 teaspoons kosher salt
Freshly ground black pepper

Directions:

In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.

In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.

Cook's Note: Serve on a bed of lettuce with sliced tomatoes, in half an avocado or in a chicken club sandwich made with artisanal bread, crispy smoked bacon, vine-ripened tomatoes and lettuce.

Poached Chicken for Salad

Ingredients:

10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds chicken breasts halves, on the bone and fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium canned

Directions:

Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.

Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1 inch cubes. Discard the bones and skin.

Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. Yield: 4 cups cubed chicken or 4 to 6 servings.

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

Roasted-Pepper Pasta Salad

Ingredients:

Kosher salt
12 ounces mezzi rigatoni or other short tube-shaped pasta
2 bell peppers (red and/or yellow), halved, stemmed and seeded
6 cloves garlic, unpeeled
1/4 cup almonds
1/3 cup extra-virgin olive oil
1 lemon
8 ounces bocconcini (small mozzarella balls)
1 bunch fresh basil, leaves torn
Freshly ground pepper

Directions:

Preheat the broiler. Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking. Shake off the excess water.

Meanwhile, place the bell peppers cut-side down on a foil-lined broiler pan, add the garlic and broil until charred, 7 to 8 minutes. Transfer the peppers to a bowl, cover and set aside about 5 minutes.

Heat a dry skillet over medium-high heat. Add the almonds and toast, shaking the pan, 4 to 5 minutes. Let cool, then coarsely chop.

Squeeze the garlic from its skin onto a cutting board. Add 1/2 teaspoon salt; mince and mash the garlic into a paste with a large knife. Peel the roasted peppers and slice into strips; transfer to a large bowl. Add the garlic paste and drizzle with the olive oil. Finely grate about 1 teaspoon lemon zest into the bowl and squeeze in all of the lemon juice. Add the bocconcini, basil, almonds, pasta, 1 teaspoon salt, and pepper to taste; toss.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-pepper-pasta-salad-recipe/index.html

Mediterranean Pasta Salad

Ingredients:

Kosher salt
1 pound tricolor pasta, such as bow tie or fusilli
1/4 cup balsamic vinegar
2 to 3 teaspoons dijon mustard
Freshly ground pepper
2/3 to 3/4 cup extra-virgin olive oil
1/3 cup diced sun-dried tomatoes
1/4 cup fresh basil, julienned
1/4 cup diced onion
2 large pickled pepperoncini peppers, diced
3 tablespoons halved black olives
2 teaspoons chopped fresh oregano
1 1/2 ounces feta cheese, crumbled
1 1/2 tablespoons grated romano cheese

Directions:

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool.

Meanwhile, make the vinaigrette: Whisk the vinegar, mustard, 1 teaspoon salt, and pepper to taste in a small bowl. Gradually whisk in enough of the oil to make a smooth dressing; season with salt and pepper.

Combine the sun-dried tomatoes, basil, onion, pepperoncini, olives and oregano in a bowl. Add the cooked pasta, 1/2 teaspoon salt and 1 teaspoon pepper. Add the vinaigrette and both cheeses and toss. Chill until ready to serve.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/mediterranean-pasta-salad-recipe/index.html

Ham and Cheese Pan Souffle

Ingredients:

2 russet potatoes, peeled and cut into 1/2-inch cubes
Kosher salt
6 large eggs, at room temperature, separated
8 ounces manchego or aged provolone cheese, grated (2 cups)
1 tablespoon all-purpose flour
Freshly ground pepper
4 tablespoons extra-virgin olive oil, plus more if needed
1 onion, halved and thinly sliced
2 Anaheim chile peppers, halved, seeded and thinly sliced
1/4 pound boiled ham, cut into small cubes
1 teaspoon paprika
2 tablespoons chopped fresh parsley
1 clove garlic, minced

Directions:

Preheat the oven to 400. Cover the potatoes with water in a pot; season with salt, cover and boil until just tender, 2 minutes. Drain.

Whisk the egg yolks, cheese, flour, and pepper to taste in a bowl.

Heat a 10-inch ovenproof nonstick skillet over high heat. Add 2 tablespoons olive oil, the onion and chiles and cook until browned, 4 minutes. Add the ham and cook 3 minutes. Transfer the mixture to a bowl. Add the remaining 2 tablespoons oil and the potatoes to the skillet and cook until golden, 4 minutes. Add the paprika, parsley and garlic and cook 1 minute. Transfer to the same bowl.

Beat the egg whites, 2 tablespoons water and 1/2 teaspoon salt with a mixer until soft peaks form. Stir one-third of the whites into the yolk mixture, then gently fold in the rest. Oil the skillet, if dry, and place over medium-low heat. Add the egg mixture, cover and cook until the top just sets, 4 to 6 minutes. Top with the filling and transfer to the oven, uncovered, until set, 5 to 7 minutes.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/ham-and-cheese-pan-souffle-recipe/index.html

Cherry-Lemon Meringue Mini Pies

Ingredients:

For the Cups:
Cooking spray
1 5-ounce container vanilla meringue cookies (about 24 cookies)
6 tablespoons cake flour
1 stick unsalted butter, melted
For the Filling:
1 4-serving package lemon pudding and pie filling mix
1/2 cup sugar
2 1/4 cups prepared lemonade
2 large egg yolks
1 cup prepared cherry pie filling
Whipped cream, for topping (optional)

Directions:

Make the cups: Preheat the oven to 350 degrees F. Spray twelve 2 1/2-inch muffin cups with cooking spray; set aside.

Combine the meringue cookies and flour in a food processor; process until the mixture is in fine crumbs. Add the melted butter and pulse until combined. Spoon about 2 tablespoons of the mixture into each of the prepared muffin cups. Using the back of a measuring tablespoon, press the mixture firmly into the bottoms and sides of the cups.

Bake for 8 to 10 minutes, or until just starting to brown. Remove from the oven and immediately press each cup with the back of the tablespoon. Cool the cups in the pan on a rack.

Make the filling: Combine the pudding mix and sugar in a medium saucepan. Whisk in the lemonadeand egg yolks. Continue to whisk over medium-high heat until the mixture comes to a boil. Remove from the heat and cool for 5 minutes.

Spoon 2 tablespoons lemon filling into each cooled meringue cup. Top each with 1 tablespoon cherry pie filling. Chill for about 2 hours, or until the filling is set. If desired, top with whipped cream. Serve the mini pies chilled or at room temperature.

Recipe shared from:  http://www.foodnetwork.com/recipes/sandra-lee/cherry-lemon-meringue-mini-pies-recipe/index.html 

Lemon Meringue Tea Cakes

Ingredients:

1 (18-ounce) box lemon cake mix
1 (8-ounce) container cool whip
1 egg white plus 1 cup egg whites
2 cups milk
2 (3.4-ounce) packages instant lemon pudding mix
2 tablespoons sugar
1/2 teaspoon cream of tartar
1 lemon, zested

Directions:

Preheat oven to 350 degrees F.

Mix the cake mix with the container of cool whip and add 1 egg white. Spray a muffin tin with nonstick spray. Scoop 1 tablespoon of mixture into each tin. Flour your hands or the back of a spoon and pressdough, flattening it like a pie crust. Bake for 8 minutes. Remove from oven and allow to cool before removing from pan.

Mix the 2 cups of milk with the 2 packages of pudding mix. Mixture should be thick.

Add 1 tablespoon of pudding mix on top of each cake and spread.

Raise temperature of oven to 425 degrees F.

Beat the remaining 1 cup of egg whites until soft peaks form, then add sugar and cream of tartar. Mix until stiff peaks form. Fold in the zest of 1 lemon. Spread or pipe 1 tablespoon of meringue on top of each cake. Cover the top completely. Bake at 425 degrees F until tips are slightly golden, about 3 minutes.

Recipe shared from:  http://www.foodnetwork.com/recipes/beks-lemon-meringue-tea-cakes-recipe/index.html 

Lemon-Filled Coconut Cupcakes

Ingredients:

1 1/2 cups sweetened shredded coconut
1 (18.25-ounce) package yellow cake mix (recommended: Duncan Hines)
1 (4-serving size) package instant lemon pudding and pie filling mix (recommended: Jell-O)
3 eggs
1 1/2 cups coconut milk
1/3 cup vegetable oil
1/4 teaspoon yellow food coloring
2 (12-ounce) containers whipped cream whipped frosting (recommended: Betty Crocker)
3/4 cup prepared lemon curd
1 teaspoon imitation coconut extract

Directions:

Preheat the oven to 350 degrees F. Line 24 (2 1/2-inch) muffin cups with paper liners; set aside.

Spread 1 cup coconut on a baking sheet. Toast for 6 to 8 minutes or until golden brown. Cool completely on wire rack.

In a large mixing bowl, combine cake mix, pudding mix, eggs, coconut milk, oil, and yellow food coloring; beat with an electric mixer on low for 30 seconds. Scrape down the side of bowl. Beat on medium for 2 minutes more. Spoon the batter into the prepared muffin cups, filling each about 3/4 of the way full. Bake for 15 to 20 minutes or until a toothpick inserted near centers comes out clean. Cool cupcakes in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups and cool completely on wire rack.

For lemon filling:

In a medium bowl, stir together 1/2 cup whipped cream frosting and the lemon curd until combined.

With a sharp knife, make a 1/2-inch slit in the top center of each cooled cupcake. Place lemon filling in a disposable piping bag; snip a small end off one corner of the bag, and pipe filling into cupcakes.

In a medium bowl, stir the coconut extract into the remaining whipped cream frosting and frost the cupcakes.

Toss together the toasted coconut and the remaining 1/2 cup untoasted coconut. Sprinkle the coconut mixture over the frosted cupcakes.

Recipe shared from:  http://www.foodnetwork.com/recipes/sandra-lee/lemon-filled-coconut-cupcakes-recipe/index.html 

Shrimp and Scallop Scampi with Linguine

Ingredients:

Kosher salt
1 pound linguine
12 jumbo shrimp, peeled and deveined
12 large sea scallops, tough foot muscles removed
Freshly ground pepper
3 1/2 tablespoons unsalted butter
2 cloves garlic, minced
2 tablespoons fresh lemon juice, plus lemon wedges for garnish
1/2 cup dry white wine
1/4 cup torn fresh basil
2 tablespoons chopped fresh parsley

Directions:

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

Meanwhile, heat a large skillet over medium-high heat. Pat the shrimp and scallops dry, then season with salt and pepper. Add 1 1/2 tablespoons butter to the pan and cook the shrimp until golden on one side, about 3 minutes. Turn the shrimp and add half of the garlic; cook until the garlic is fragrant but the shrimp are still translucent, 1 to 2 more minutes. Transfer the shrimp to a plate.

Add the scallops to the skillet and cook until golden on one side, about 3 minutes. Turn the scallops, add the remaining garlic and cook 1 to 2 more minutes. Add the lemon juice and wine and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the sauce is reduced by half, about 3 minutes. Return the shrimp to the pan, then add the basil and the remaining 2 tablespoons butter; season with salt and pepper.
Drain the pasta and transfer to a large serving bowl. Toss with the shrimp, scallops and sauce; garnish with parsley and lemon.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/shrimp-and-scallop-scampi-with-linguine-recipe/index.html

Whole-Grain Pasta with Chickpeas and Escarole

Ingredients:

2 cups whole-grain penne
1 head escarole, roughly chopped
4 tablespoons extra-virgin olive oil, plus more to taste
1/4 cup capers, drained and patted dry (optional)
5 cloves garlic, sliced
1/2 cup roughly chopped fresh parsley
1/4 teaspoon red pepper flakes
1 28-ounce can whole peeled tomatoes, crushed slightly,
liquid reserved
1 15.5-ounce can chickpeas, drained, rinsed and patted dry
Kosher salt and freshly ground pepper
2 bay leaves
1/2 cup freshly grated parmesan cheese, plus more for garnish

Directions:

Cook the pasta according to the package directions; add the escarole during the last 2 minutes, cover and do not stir. Remove the escarole with tongs; set aside. Drain the pasta, reserving 1/2 cup cooking liquid. Meanwhile, if you're using capers, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the capers and fry until crisp, about 2 minutes. Transfer to a paper-towel-lined plate.

Add the remaining 3 tablespoons oil to the skillet. Cook the garlic, parsley and red pepper flakes until the garlic toasts slightly, 1 minute. Add the tomatoes, chickpeas, a pinch of salt and the bay leaves. Cook until the tomatoes and chickpeas brown, about 6 minutes. Add the escarole and reserved tomato juice and cook until the sauce thickens slightly, about 4 more minutes. Remove and discard the bay leaves.

Add the cooked pasta to the skillet and toss with the sauce; season with salt and pepper. (If the sauce is thick, add some reserved pasta water.) Stir in the cheese and top with fried capers, if using, and more cheese.

Recipe shared from:  http://www.foodnetwork.com/recipes/whole-grain-pasta-with-chickpeas-and-escarole-recipe/index.html 

Mojo Fries

Ingredients:

Nonstick spray
2 medium russet potatoes, scrubbed well
1/4 cup canola oil
Kosher salt and freshly ground black pepper
Zest of 1 lime
1 clove garlic, minced
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh cilantro
1 tablespoon finely chopped fresh mint
Pinch of red pepper flakes

Directions:

Preheat the oven to 425 degrees F. Coat 2 sheet trays with nonstick spray.

Cut potatoes into 1/4-inch strips using a mandoline and pat dry. Divide the potatoes between the sheet trays and toss with olive oil, salt, and pepper and spread the potatoes in a single layer. Bake until the potatoes are golden brown and crisp, about 35 minutes, turning once with a spatula halfway through baking.

Remove the potatoes from the oven and while still hot, toss with the lime zest, garlic, parsley, cilantro, mint, and red pepper flakes. Serve hot.
Recipe shared from: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/mojo-fries-recipe/index.html

Portobello Fries

Ingredients:

1 cup breadcrumbs

1/4 cup grated pecorino

2 tablespoons chopped parsley

salt and pepper

1 egg

2 tablespoons water

3 portobello mushroom caps

flour

vegetable oil 

Directions:

Mix 1 cup breadcrumbs, 1/4 cup grated pecorino, 2 tablespoons chopped parsley and some salt and pepper in a bowl. Beat 1 eggwith 2 tablespoons water in another bowl. Scrape the gills from 3 portobello mushroom caps; cut into strips. Dredge in flour; dip in the egg, then the crumbs. Fry in 350 degrees F vegetable oil until golden. Serve with ketchup.
Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/portobello-fries-recipe/index.html

Mexican Chicken Tenders

Ingredients:

1/4 cup plus 2 tablespoons apple cider vinegar
2 tablespoons sugar
1 tablespoon chili powder
2 medium red onions, sliced into 1/4-inch-thick rounds
1 cup reduced-fat mayonnaise
1/3 cup chopped fresh cilantro
1/2 small head cabbage, shredded (about 4 cups)
2 jalapeno peppers, seeded and chopped
Kosher salt and freshly ground pepper
1 9-ounce bag low-sodium tortilla chips, finely crushed
Cooking spray
1 1/4 pounds skinless, boneless chicken breasts, cut into 1-inch strips

Directions:

Position a rack in the upper third of the oven and preheat to 450 degrees F. Whisk 1/4 cup vinegar, 1 tablespoon sugar and the chili powder in a shallow microwave-safe dish. Add the onions, separating them into rings. Cover with plastic wrap and microwave until crisp-tender, 3 to 5 minutes. Toss to coat the onions with the liquid, then let cool.

Meanwhile, whisk 1/3 cup mayonnaise, the cilantro and the remaining 2 tablespoons vinegar and 1 tablespoon sugar in a large bowl. Add the cabbage, jalapenos, 1 teaspoon salt, and pepper to taste and toss. Refrigerate the slaw until ready to serve.

Whisk the remaining 2/3 cup mayonnaise and 1 tablespoon liquid from the pickled onions in a shallow dish. Put the crushed chips in another dish. Coat a baking sheet with cooking spray. Dip the chicken in the mayonnaise mixture and then in the chips; place on the baking sheet. Mist the chicken with cooking spray. Bake until crisp and cooked through, 10 to 12 minutes. Serve with the slaw and onions.

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

Zucchini Gratin

Ingredients:

6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere

Directions:

Preheat the oven to 400 degrees F.

Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.

Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

Recipe shared from: http://www.foodnetwork.com/recipes/ina-garten/zucchini-gratin-recipe/index.html

Watermelon-Cucumber Salad

Ingredients:

1/2 thinly sliced red onion

4 cups diced watermelon

1 seeded and sliced cucumber

a handful of thinly sliced mint

1/3 cup chopped cashews

1/4 cup olive oil

juice of 1/2 lemon

salt and pepper to taste

1/3 cup crumbled goat cheese

Directions:

Soak 1/2 thinly sliced red onion in cold water. Pat dry 4 cups diced watermelon and 1 seeded and sliced cucumber; toss with a handful of thinly sliced mint. Drain the onion, squeeze dry and add to the salad along with some chopped cashews. Add 1/4 cup olive oil and the juice of 1/2 lemon; season with salt and pepper and toss. Top with crumbled goat cheese.

Recipe shared from: http://www.foodnetwork.com/recipes/watermelon-cucumber-salad-recipe/index.html

Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream

Ingredients:

Cinnamon Crunch:
1/2 cup all-purpose flour
1/2 cup quick-cooking rolled oats
1/2 cup light muscovado sugar
1 teaspoon ground cinnamon
7 tablespoons unsalted butter, cut into small cubes, cold

Crust:
2 cups graham cracker crumbs
8 tablespoons (1 stick) unsalted butter, melted
1/8 teaspoon ground cinnamon
1 large egg, lightly beaten

Filling:
3 large eggs
3 large egg yolks
3/4 cup dark muscovado sugar
1/4 cup granulated sugar
2 tablespoons molasses
11/2 cups canned pumpkin puree
11/4 teaspoons ground cinnamon, plus more for the top
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon fine salt
1 cup heavy cream
1/2 cup whole milk
1/2 vanilla bean, split lengthwise, seeds scraped out and reserved, or 2 teaspoons pure vanilla extract
3 tablespoons unsalted butter, melted
Bourbon-Maple Whipped Cream (recipe follows), for serving

Directions:

To make the cinnamon crunch, preheat the oven to 350 degrees F.

Combine the flour, oats, muscovado sugar, and cinnamon in a food processor, and process a few times to combine. Add the butter and pulse until combined. Pat the mixture evenly into a 4-inch square on a parchment-lined baking sheet. Bake until golden brown and crisp, about 15 minutes. Remove and let cool. Transfer to a cutting board and chop into small pieces. Keep the oven on.

To make the crust, combine the graham cracker crumbs, butter, and cinnamon in a bowl and mix until combined. Press evenly onto the bottom and sides of a 10-inch pie plate. Brush with the beaten egg. Bake until light golden brown and firm, about 12 minutes. Remove from the oven and let cool on a wire rack.

Reduce the oven temperature to 300 degrees F.

To make the filling, whisk the eggs, egg yolks, both sugars, and the molasses together in a medium bowl. Mix in the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt. Whisk in the heavy cream, milk, and vanilla seeds or extract. Strain the mixture through a coarse strainer into a bowl. Whisk in the butter.

Place the pie plate on a baking sheet, pour the pumpkin mixture into the shell, and sprinkle additional cinnamon over the top. Bake until the filling is set around edges but the center still jiggles slightly when shaken, 45 to 60 minutes. Transfer to a wire rack and cool to room temperature, about 2 hours.

Cut the pie into slices and top each with a large dollop of whipped cream and some of the cinnamon crunch.

Bourbon-Maple Whipped Cream:

Ingredients:

1 1/4 cups heavy cream, very cold
1/2 vanilla bean, split lengthwise, seeds scraped out and reserved
2 tablespoons Grade B maple syrup
1 to 2 tablespoons bourbon

Directions:

Combine the cream, vanilla seeds, maple syrup, and bourbon, to taste, in a large chilled bowl, and whip until soft peaks form.
Recipe shared from: http://www.foodnetwork.com/recipes/bobby-flay/bobby-flays-pumpkin-pie-with-cinnamon-crunch-and-bourbon-maple-whipped-cream-recipe/index.html

Salted Caramel Banana Pudding Pie

Ingredients:

1 box vanilla wafers (60 to 65 cookies)
3/4 stick butter, melted
3 large ripe bananas
1 teaspoon fleur de sel
1 cup homemade caramel, recipe follows, or 1 cup prepared caramel
Vanilla Pudding, warm, recipe follows
1 cup heavy cream
1/2 teaspoon almond extract
2 tablespoons confectioners' sugar

Directions:

Preheat the oven to 350 degrees F.

Put the vanilla wafers in a food processor and pulse until the cookies are finely crushed. Reserve 1/2 cup to layer in and to top the pie. Pour the remaining crumbs in a 9-inch pie plate. Pour the melted butterover the top and, using a spoon or your hands, combine the ingredients. Press the mixture in the bottom and up the sides and onto the lip of the pie plate. Bake until lightly browned, 10 to 12 minutes. Remove to a wire rack and cool completely, about 30 minutes.

Peel and slice the bananas, adding them to a bowl. Stir the salt into the caramel sauce and toss the banana slices with the salted caramel. Arrange some banana slices evenly over the bottom of the crust. Spread half of the warm Vanilla Pudding over the bananas, top with some more crushed vanilla wafers (reserving some for garnish) and more caramel-coated bananas. Spread the remaining Vanilla Pudding over the top.

In a large bowl, whip the cream until stiff peaks are just about to form. Add the almond extract and sugar and beat until peaks form. Make sure not to overbeat, or the cream will become lumpy and butter-like. Spread the whipped cream over the pie. Just before serving, garnish with a caramel swirl and the rest of the crushed vanilla wafers.

Caramel Sauce:
1 1/2 cups sugar
1 1/4 cups heavy cream


Directions:

Combine the sugar and 1/3 cup water in a medium heavy-bottomed saucepan. This is the only time you can stir the sugar. If you stir it while it's cooking, it turns to rock candy. Place the saucepan over medium to low heat until the sugars start to dissolve, 5 to 10 minutes. Then turn the heat up to medium-high and cook until the sugar starts to caramelize, 5 to 7 minutes. Do not stir while this is happening. You've got to watch the pot, because it goes from caramel to burnt really quickly. And be careful, the mixture is extremely hot!

Turn off the heat and stand back to avoid splattering. Slowly add the cream. Don't panic - the cream will bubble violently, and the caramel will solidify. Just give it more time to liquefy again-trust me!

Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow the sauce to cool to room temperature, at least 4 hours. It will thicken as it sits. Yield: 3 cups.

Vanilla Pudding:
3/4 cup sugar
1/3 cup all-purpose flour
4 egg yolks
2 large eggs
2 cups milk, divided
2 teaspoons pure vanilla extract

Directions:

In a bowl, whisk together the sugar and flour until all of the lumps are gone. Once it is a fine powder, whisk in the egg yolks and whole eggs and continue whisking until a smooth paste is formed. Slowly whisk in 1 cup milk, and once this is incorporated add the remaining 1 cup milk. Transfer the mixture to a saucepan and cook over medium heat, whisking constantly, until it reaches the thickness of chilledpudding, 10 to 15 minutes. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when the whisk is lifted.) Remove from the heat and stir in the vanilla.
Recipe shared from: http://www.foodnetwork.com/recipes/anne-thornton/salted-caramel-banana-pudding-pie-recipe2/index.html

Dulce de Leche Banana Cream Pie

Ingredients:

Crust:
1 (5-ounce) package Maria crackers (about 41 crackers), or graham crackers
1/2 cup roasted, unsalted peanuts, plus 1/2 cup chopped, forgarnish
1/8 teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted

Cream Filling:
4 ounces cream cheese, at room temperature
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 tablespoons powdered sugar
2 teaspoons ground cinnamon
1 cup heavy whipping cream
1 cup store-bought dulce de leche (recommended: Nestle La Lechera Dulce de Leche), plus extra for decorating
3 medium bananas, sliced

Directions:

For the crust: Place the Maria crackers in the bowl of a food processor and process until coarsely ground. Add the peanuts and salt to the crumb mixture and process until finely ground. Add the melted butter and pulse until combined. Transfer the crust mixture into a 9 1/2-inch diameter glass pie dish, pressing and forming the crust evenly across the bottom and up the sides. Refrigerate for 10 to 20 minutes to solidify the butter.

For the cream filling: Using a hand-held mixer, whip the cream cheese and butter at medium speed until fluffy with minimal lumps. Add the powdered sugar and cinnamon, whipping at low speed until just combined and being careful not to curdle the butter. Add the cream and whip to soft peaks.

To assemble the pie: Spread the dulce de leche on top of the chilled crust. Top with the sliced bananas, forming 2 layers if necessary. Pour the whipped cream on top and spread evenly to completely cover the banana layer. Refrigerate and chill until set, about 2 hours.

To serve, top the pie with a 1-inch border of the remaining chopped peanuts. Warm the remaining dulce de leche in the microwave or on the stovetop until melted. Drizzle the dulce de leche on top of the pie and serve.

Recipe shared from:  http://www.foodnetwork.com/recipes/marcela-valladolid/dulce-de-leche-banana-cream-pie-recipe/index.html 

Lemon Ice Cream Meringue Pie

Ingredients:

1 1/2 cups all-purpose flour
1/3 cup plus 3 tablespoons sugar
Kosher salt
1 stick unsalted butter, cut into small pieces
1/2 teaspoon finely grated lemon zest
1 whole egg plus 2 egg whites
Two 14-ounce containers lemon ice cream, softened
8 to 10 drops yellow food coloring, optional
1/2 teaspoon pure vanilla extract

Directions:

Preheat the oven to 350 degrees F. In a medium bowl, combine the flour, 3 tablespoons sugar and a pinch of salt. Add the butter and lemon zest and work into the flour mixture until crumbly using your fingers or a pastry cutter. Separate the whole egg, adding the white to the other two for the meringue topping. Add the yolk to the dough and mix in until a soft dough forms. Press into the bottom and up the sides of a 9-inch pie plate. Bake until golden, about 25 minutes. Cool. Lightly score the pie shell with a sharp knife (cutting about halfway through the crust) into 10 slices to make cutting the frozen pie easier.

Place the lemon ice cream in a large bowl and mix with a stiff spatula or wooden spoon until smooth, about 2 minutes. Mix in the food coloring if using. Spoon into the pie shell, smooth the top and place in the freezer until firm, 2 hours or overnight.

Preheat the oven to 500 degrees F. Place all 3 egg whites, the remaining 1/3 cup sugar and a pinch of salt in a large heatproof bowl and put it over a pot with 1-inch of simmering water. Whisk until the sugar is dissolved, the eggs are warm and the mixture is fluffy. Whip with an electric mixer on medium-high speed until cooled, thick, glossy and stiff peaks form, about 2 minutes. Beat in the vanilla extract until just combined. Spread over the frozen pie and place in the oven until the meringue just browns, 1 to 2 minutes. Slice and serve.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/lemon-ice-cream-meringue-pie-recipe/index.html

S'more Pizza

Ingredients:

2 1-pound store-bought pizza-dough balls
1/4 cup slivered almonds
3 tablespoons unsalted butter
1 sleeve graham crackers, crushed (about 1 1/4 cups crumbs)
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon fine sea salt
3 cups mini marshmallows
2 4-ounce dark chocolate bars, broken into 1/4-inch chunks

Directions:

Preheat the oven to 400 degrees F.

Form the pizza dough into two 12-to-14-inch rounds, 1/4 inch thick. Bake, preferably on a pizza stone or pizza pan, for 4 to 6 minutes, or until just beginning to brown. Leave the oven at 400 degrees F.

While the pizza crust is baking, toast the almonds in a medium dry skillet over medium-high heat. Transfer the almonds to a plate to cool.

Melt the butter in the skillet. Add the graham cracker crumbs, chili powder, cayenne and salt. Cook for 2 to 3 minutes, until the crumbs are well coated. Remove from the heat and set aside.

For each pizza, top the crust with half of the marshmallows and scatter half of the chocolate over the marshmallows. Return to the oven for 3 to 5 minutes, until the marshmallows are puffed and lightly browned. Sprinkle the pizza with half of the graham cracker mixture and top with half of the almonds. Let rest 3 to 4 minutes, slice and serve. Repeat to make the second pizza.

Recipe shared from: http://www.foodnetwork.com/recipes/guy-fieri/smore-pizza-recipe/index.html

Garlicky Grilled Flatbread Strips with Fresh Tomato Sauce

Ingredients:

2 ripe tomatoes, chopped (about 2 cups)
1/4 cup extra-virgin olive oil
1 teaspoon white wine vinegar
Kosher salt and freshly ground black pepper
1 pound ball prepared pizza dough
All-purpose flour, for dusting
2 cloves garlic, finely grated
1/2 cup grated Parmesan
1/4 cup chopped fresh basil

Directions:

Preheat a grill to medium-high heat. In a medium bowl, stir the chopped tomatoes with 1 tablespoon olive oil, the vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss well and let stand to become juicy and soft while you make the pizza.

Divide the dough into 2 pieces. Stretch each piece of dough into a large rectangle on a lightly floured work surface using your hands or a rolling pin, about 10-inches long by 6-inches wide. Transfer to the back of a large baking sheet using your hands and reshape the rectangle, if necessary. In a small bowl, mix the remaining 3 tablespoons oil with the grated garlic and lightly brush the top of each piece of dough.

Working with one piece of dough at a time, place the dough, oiled-side down, on the grill until the dough puffs and the bottom is lightly charred with deep grill marks, 2 to 3 minutes. Flip the dough, using heatproof tongs and a spatula. Brush what is now the top of the pizza with half the oil and sprinkle with half the Parmesan. Grill until the cheese is melted and the pizza is crisped, about 2 minutes. Transfer to a large cutting board. Repeat with the second dough rectangle.

Cut the grilled pizza into 2-inch wide strips and cut each in half crosswise. Mash the tomato mixture, using a potato masher, to form a chunky sauce and stir in the basil. Serve the flatbread strips with the tomato sauce on the side.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/garlicky-grilled-flatbread-strips-with-fresh-tomato-sauce-recipe/index.html

Mushroom and Ham Po'Boy

Ingredients:

3/4 cup mayonnaise
1 cup Peppadew peppers, halved, plus 1 tablespoon brine from the jar
1 tablespoon Creole or whole-grain mustard
1 teaspoon minced fresh rosemary
Kosher salt and freshly ground pepper
4 hero rolls, split and partially hollowed out
Pure olive oil or a blend of extra-virgin olive oil and vegetable oil, for frying
1 1/2 cups instant flour (such as Wondra)
4 large eggs
2 medium red onions, very thinly sliced
10 ounces cremini mushrooms, quartered
1/2 pound sliced ham or capicola

Directions:

Whisk the mayonnaise, pepper brine, mustard, rosemary and 1 tablespoon water in a small bowl. Season with salt and pepper. Spread evenly on the cut sides of the rolls.

Heat 1 1/2 inches olive oil in a pot over medium-high heat until a deep-fry thermometer registers 350 degrees F. Line a baking sheet with paper towels. Whisk the flour, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Whisk the eggs and 2 tablespoons water in another bowl.

Toss the onions in the flour, then fry in the hot oil until crisp, about 1 minute. Transfer to the prepared baking sheet to drain.

Toss the mushrooms in the flour, dip in the egg mixture and toss again in the flour; fry in batches until golden, about 2 minutes. Drain on the baking sheet and season with salt and pepper. Fill the rolls with the ham, Peppadew peppers, and fried onions and mushrooms.

Recipe shared from:  http://www.foodnetwork.com/recipes/food-network-kitchens/mushroom-and-ham-poboy-recipe/index.html 

Sweet-and-Spicy Baby Back Ribs

Ingredients:

3 1-pound racks baby back pork ribs
Juice of 1 lemon
Kosher salt and freshly ground pepper
1/2 cup lager-style beer
4 tablespoons unsalted butter
8 cloves garlic, thinly sliced
1 tablespoon chipotle chile powder
1 cup Thai sweet chile sauce
2 tablespoons packed light brown sugar
1/3 cup rice vinegar (not seasoned)

Directions:

Preheat the oven to 325 degrees F. Put the ribs meat-side down on a cutting board. Insert a paring knife between the membrane and the bones on one end of each rack, then loosen the membrane and pull it off. Rub the ribs with the lemon juice and sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Place the ribs bone-side down in a large roasting pan, then add the beer. Cover tightly with foil, transfer to the oven and roast until the meat pulls away from the bone, about 1 hour.

Meanwhile, make the sauce: Melt the butter in a medium saucepan over medium-high heat; add the garlic and cook, stirring occasionally, until slightly golden, about 2 minutes. Add the chile powder and cook 1 minute. Stir in the chile sauce, brown sugar, vinegar and 1 cup water and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the sauce is thickened and reduced by half, about 40 minutes.

Remove the ribs from the oven; increase the temperature to 400 degrees F. Uncover the pan; carefully pour out the cooking liquid. Stir 1/4 cup cooking liquid into the sauce, then discard the rest of the liquid. Generously brush the ribs with the sauce. Return the pan to the oven and continue roasting, uncovered, until the ribs are golden brown and tender, about 35 minutes.

Transfer the ribs to a cutting board and slice, then return to the roasting pan. Pour the remaining sauce on top and toss.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/sweet-and-spicy-baby-back-ribs-recipe/index.html

Smoky Pork Calzones

Ingredients:

All-purpose flour, for dusting
1 pound pizza dough, thawed if frozen
4 1/2 tablespoons extra-virgin olive oil
8 ounces ground pork
Kosher salt and freshly ground pepper
2 1/2 teaspoons smoked paprika
1 red bell pepper, chopped
8 ounces shredded mozzarella (about 2 cups)
6 cups mixed greens
1 tablespoon sherry vinegar or red wine vinegar

Directions:

Put a baking sheet in the oven and preheat to 450 degrees F. On a lightly floured surface, divide the dough into quarters; cover with a towel.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the pork, 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, 3 to 4 minutes. Add 2 teaspoons paprika and cook, stirring, 30 seconds. Stir in the bell pepper and cook until slightly softened, about 2 more minutes. Transfer to a bowl and stir once or twice to cool slightly.

Pat and stretch each portion of dough into a rough 8-inch round. Pile the pork mixture and mozzarella on one side of the rounds, leaving a 1/2-inch border, then fold the dough over the filling. Pinch and crimp the edges to seal. Mix 1/2 tablespoon olive oil with the remaining 1/2 teaspoon paprika; brush over the calzones. Cut a 1-inch vent in each.

Remove the baking sheet from the oven and add the calzones. Bake until golden brown, 12 to 15 minutes. Meanwhile, toss the greens with the vinegar and the remaining 3 tablespoons olive oil in a bowl and season with salt and pepper. Serve with the calzones.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/smoky-pork-calzones-recipe/index.html

Crisp Chicken Wings with Chili-Lime Butter

Ingredients:

4 pounds chicken wings
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
8 tablespoons (1 stick) unsalted butter, softened
1 big, fat rounded tablespoon Thai red curry paste
1/4 cup honey
1/4 cup soy sauce
1 lime, halved
Chopped cilantro leaves, for garnish

Directions:

Preheat the oven to 425 degrees F.

Rinse the wings under cool water and pat dry. Put them in a bowl, drizzle with olive oil and season well with salt and pepper. Toss to coat with the seasoning. Then spread the wings out on a baking sheet and roast about 25 minutes until the skin gets crisp and brown, and the meat is tender.

While you wait, throw the butter, red curry paste honey and soy sauce into a blender. Season with salt and puree. Scrape into a big bowl. When the wings come out of the oven put add to the bowl with the curry butter. Squeeze the juice of the lime over the wings. Give it a toss and you're done. Garnish with cilantro.

Recipe shared from: http://www.foodnetwork.com/recipes/tyler-florence/crisp-chicken-wings-with-chili-lime-butter-recipe/index.html 

Corn and Pasta Salad with Homemade Ranch Dressing

Ingredients:

4 ounces gemelli pasta
1 small garlic clove
Kosher salt and freshly ground black pepper
1/3 cup reduced-fat sour cream
1/3 cup buttermilk
2 teaspoons cider vinegar
1 scallion, minced
2 small ears fresh corn
8 ounces grape tomatoes, preferably mixed heirloom, halved
1/4 small red onion, thinly sliced lengthwise
4 cups baby arugula
2 slices bacon, cooked until crisp in the microwave, and crumbled

Directions:

Cook the pasta in boiling salted water according to package directions; drain and run under cold water to cool.

Meanwhile, finely chop the garlic clove on a cutting board; sprinkle with salt. Using the blade of a chef's knife, press down onto garlic, smashing it to make a paste. Add the garlic paste to a large bowl with the sour cream, buttermilk, cider vinegar and scallion; season with salt and pepper. Whisk the dressing until smooth and reserve.

Cut the kernels from the corn (breaking sheets of kernels into about 2-inch pieces, if desired). Add the corn, tomatoes, onion and arugula to bowl with dressing; gently toss to coat. Sprinkle with the bacon.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/corn-and-pasta-salad-with-homemade-ranch-dressing-recipe/index.html

Grilled Sausage with Tuscan Beans

Ingredients:

1 pound hot Italian sausage or one 6-count package
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon chopped garlic
1 teaspoon Italian seasoning
One 14.5-ounce can diced tomatoes, drained and juice reserved
Salt and freshly ground pepper
One 15-ounce can cannellini beans, drained and rinsed well
One 15-ounce can red beans, drained and rinsed well
2 tablespoons torn fresh basil

Directions:

Preheat a grill over medium heat.

Place the sausages on the grill and cook until cooked through, 20 to 25 minutes, turning every 4 to 5 minutes.

In a large bowl, whisk together the olive oil, red wine vinegar, garlic, Italian seasoning, reserved juice from the can of tomatoes and season with salt and pepper.  Add the beans, diced tomatoes and basil, and toss to coat.  Serve the beans with the grilled sausage.

 Recipe shared from: http://www.foodnetwork.com/recipes/sandra-lee/grilled-sausage-with-tuscan-beans-recipe/index.html

Asian Barbecued Chicken

Ingredients:

4 teaspoons vegetable oil, plus more for brushing
2 teaspoons packed light brown sugar
1 1/2 teaspoons five-spice powder
Kosher salt and freshly ground pepper
2 chicken halves (3 1/2 to 4 pounds total)
3 1/4 teaspoons grated ginger
1 teaspoon grated garlic
1/4 cup hoisin sauce
2 tablespoons rice vinegar (not seasoned)
3 1/2 teaspoons honey
1 1/4 teaspoons sesame oil
6 small cucumbers, cut into 2-inch spears

Directions:

Prepare a grill for indirect heat: For gas, preheat to medium high, then turn off the burners on one side and turn the other burners to medium low. For charcoal, once the coals ash over, push them to one side.

Mix 2 teaspoons vegetable oil, the brown sugar, 1 teaspoon five-spice powder, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl. Rub on the chicken. Grill skin-side down over direct heat until marked, about 5 minutes. Flip and move to the cooler side of the grill; cover and cook until a thermometer registers 165 degrees F in the thigh, 30 to 40 minutes.

Meanwhile, heat the remaining 2 teaspoons vegetable oil in a saucepan over medium heat. Add 3 teaspoons ginger, the garlic and the remaining 1/2 teaspoon five-spice powder and cook 2 minutes. Add the hoisin sauce, 1 tablespoon vinegar and 3 teaspoons honey; cook 1 minute. Remove from the heat and add 1 teaspoon sesame oil.

Toss the cucumbers with the remaining 1 tablespoon vinegar, 1/2 teaspoon honey, 1/4 teaspoon each sesame oil and ginger, and salt to taste. Top the chicken with the sauce. Serve with the cucumbers.

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