Saturday, June 30, 2012

Light & Delicious Broiled Banana Splits



Ingredients:

1 tablespoon brown sugar
1/2 teaspoon cinnamon and a pinch of salt
4 bananas lengthwise
1 tablespoon melted butter
1/4 cup cinnamon sugar
4 scoops low fat or fat free frozen yogurt
1/4 cup toasted almond
1 chocolate bar, chopped
1/2 cup raspberries

Directions:

Mix 1 tablespoon brown sugar with 1/2 teaspoon cinnamon and a pinch of salt. Halve 4 bananas lengthwise; brush with 1 tablespoon melted butter and sprinkle with the cinnamon sugar. Wrap in foil and broil until golden, about 3 minutes. Top with frozen yogurt,toasted almonds and chopped chocolate and/or raspberries.

Recipe shared from: 
http://www.foodnetwork.com/recipes/food-network-kitchens/broiled-banana-splits-recipe/index.html 

Simple Almond Shortcakes with Blackberries & Whipped Cream


Ingredients:
1 cup flour
1 1/2 cups almond meal
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup milk
1 egg
1/3 cup vegetable oil
1/4 cup sugar 
1 cup whipped cream
1 cup blackberries

Directions:
Whisk 1 cup flour, 1 1/2 cups almond meal, 1 tablespoon baking powder and 1/2 teaspoon salt in a bowl. In a separate bowl, whisk 2/3 cup milk, 1 egg and 1/3 cup vegetable oil, then stir in the flour mixture. Drop scoops of the dough on a parchment paper-lined baking sheet, sprinkle with sugar and bake at 475 degrees F until golden, 10 to 12 minutes. Split the shortcakes and fill with whipped cream and blackberries.

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


Crispy Fingerling Potatoes and Tilapia with Escarole and Lemon-Pepper Oil



Ingredients:


1/2 cup extra-virgin olive oil
12 ounces baby fingerling potatoes, halved, or small red-skinned potatoes, quartered
4 cloves garlic, smashed
1 head escarole (about 1 1/4 pounds), torn into pieces
Kosher salt and freshly ground pepper
1 1/4 pounds tilapia fillets, patted dry
2 sprigs fresh oregano, leaves torn
Juice of 1 lemon

Directions:

Heat 1/4 cup of the olive oil in a large deep skillet with a lid over medium heat. Place the potatoes in the pan cut-side down. Add the garlic and cook until the potatoes are slightly golden and crisp, 4 to 5 minutes. Add the escarole, season with salt and pepper, then add about 1/3 cup water. Cover and steam until the escarole wilts, about 5 minutes.

Season the fish with salt and pepper; place on top of the greens in the pan and sprinkle with the oregano leaves. Cover and steam until the fish is just cooked through, about 5 more minutes.

Meanwhile, whisk the lemon juice in a bowl with the remaining 1/4 cup olive oil; season with 1 teaspoon salt and plenty of pepper.

Carefully lift the fish off the greens and transfer to rimmed plates or bowls. Distribute the greens, potatoes and pan juices around the fish. Drizzle with the lemon-pepper oil.

Recipe shared from: 
http://www.foodnetwork.com/recipes/food-network-kitchens/tilapia-with-escarole-and-lemon-pepper-oil-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

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

Mahi Mahi With Asparagus and Almond Sauce



Ingredients:

1/4 cup sliced almonds
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon honey
1 1/2 teaspoons dijon mustard
Kosher salt and freshly ground pepper
1 tablespoon finely chopped fresh parsley
2 pounds asparagus, tough ends trimmed
1 teaspoon finely grated lemon zest
4 6-ounce skinless mahi mahi fillets (about 1 inch thick)

Directions:

Preheat the broiler. Spread the almonds on a rimmed baking sheet and broil, stirring frequently, until golden, 2 to 3 minutes. Combine the toasted almonds, 2 tablespoons olive oil, the lemon juice, honey, mustard, 1/4 cup water, 1/4 teaspoon salt, and pepper to taste in a blender and blend until smooth. Transfer to a bowl and stir in the parsley.

Toss the asparagus with the remaining 1 tablespoon olive oil, 1 tablespoon water, the lemon zest, and salt and pepper to taste on the same baking sheet. Spread in a single layer and broil until the asparagus is bright green and crisp-tender, about 4 minutes. Transfer to a plate and keep warm.

Sprinkle the fish with 1/4 teaspoon each salt and pepper and arrange on the same baking sheet, rounded side down; broil until opaque, about 3 minutes. Turn the fillets, brush with some of the almond sauce and continue broiling until just firm and cooked through, 3 to 5 more minutes. Divide the fish and asparagus among plates and top with the remaining almond sauce.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/mahi-mahi-with-asparagus-and-almond-sauce-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

Ravioli With Sage-Walnut Butter


Ingredients:

Kosher salt
1/4 cup balsamic vinegar
2 teaspoons honey
1 bay leaf
2 9-ounce packages refrigerated cheese ravioli
6 tablespoons unsalted butter
1/3 cup fresh sage leaves
1 cup walnuts, roughly chopped
3/4 cup grated parmesan cheese

Directions:

Bring a large pot of salted water to a boil. Combine the vinegar, honey and bay leaf in a small saucepan and boil over medium-high heat until syrupy, 4 to 5 minutes. Cover to keep warm.

Add the ravioli to the boiling water and cook as the label directs. Meanwhile, melt the butter in a large skillet over medium heat, then add the sage and walnuts and cook until the nuts are toasted, about 3 minutes. Increase the heat to high, ladle in about 1 cup cooking water and bring to a boil. Cook until reduced by about half, 1 to 2 minutes.

Drain the ravioli, reserving another 1/2 cup cooking water. Add the ravioli to the skillet and toss to coat, adding the reserved water as needed. Remove from the heat, toss with the parmesan and season with salt. Divide the ravioli among plates and drizzle with the balsamic syrup.

Recipe shared from: 
http://www.foodnetwork.com/recipes/food-network-kitchens/ravioli-with-sage-walnut-butter-recipe/index.html

Pancetta & Parmesan Pasta with Escarole



Ingredients:


Kosher salt
12 ounces gemelli, fusilli or spaghetti
1 head escarole, roughly chopped
1 tablespoon pine nuts
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons breadcrumbs
Freshly ground pepper
1/4 pound pancetta, cut into thin strips
2 cloves garlic, thinly sliced
1 red jalapeno pepper, thinly sliced (remove seeds for less heat)
2 tablespoons grated parmesan cheese

Directions:
Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 10 minutes. Add the escarole and cook, stirring occasionally, until tender, about 2 more minutes.

Meanwhile, toast the pine nuts in a large skillet over medium-high heat, about 1 minute. Add 1 tablespoon olive oil, the breadcrumbs, and salt and pepper to taste; cook until golden, about 2 minutes. Transfer the mixture to a plate. Wipe out the skillet, add the pancetta and cook until crisp, about 5 minutes. Transfer to paper towels and blot dry.
Add the remaining 1 tablespoon olive oil to the skillet, then add the garlic and jalapeno and cook until fragrant, about 1 minute. Drain the pasta and escarole, reserving 1 cup cooking water, and add to the skillet. Add half of the pancetta and toss, drizzling in enough pasta water to moisten. Season with salt and pepper.

Divide the pasta among bowls, top with the breadcrumb mixture, remaining pancetta and the parmesan. Drizzle with olive oil.

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

Asian Chicken Salad with a Soy Ginger Dressing



Ingredients:

1/3 cup rice vinegar (not seasoned)
2 tablespoons soy sauce
2 tablespoons honey mustard
1 tablespoon grated peeled ginger
3 tablespoons vegetable oil
3 tablespoons sesame oil
1 pound skinless, boneless chicken thighs
1 small head napa cabbage (about 1 pound), cut into bite-size pieces
1 medium carrot, thinly sliced
4 scallions, thinly sliced
1/4 pound snow peas, cut crosswise into thirds
Kosher salt
1/2 cup chow mein noodles

Directions:

Preheat a grill or grill pan to medium high. Make the dressing: Whisk the vinegar, soy sauce, honey mustard and ginger in a medium bowl, then add the vegetable and sesame oils in a slow stream, whisking until combined.

Toss the chicken with 1/4 cup of the dressing in another bowl; let marinate 10 minutes at room temperature. Remove the chicken from the marinade (discard the marinade) and grill until cooked through, 4 to 5 minutes per side. Transfer to a cutting board; let rest 5 minutes.

Meanwhile, toss the cabbage, carrot, scallions and snow peas with the remaining dressing in a large bowl. Cut the chicken into 1/2-inch pieces and toss with the salad. Season with salt. Top with the chow mein noodles.

Recipe shared from: 
http://www.foodnetwork.com/recipes/food-network-kitchens/asian-chicken-salad-recipe2/index.html 

Crispy Panko Cheddar Chicken Strips With Salad



Ingredients:


2/3 cup mayonnaise
1/3 cup fresh dill, chopped
2 1/2 teaspoons mustard powder
2 teaspoons fresh lemon juice
Kosher salt and freshly ground pepper
1 1/4 cups panko breadcrumbs
1 cup finely grated sharp cheddar cheese
2 large eggs
1 cup vegetable oil
1 1/4 pounds skinless, boneless chicken breasts, cut into wide strips
1 5-ounce package mesclun greens
1/2 cup cherry tomatoes, halved

Directions:

Make the sauce: Mix the mayonnaise, 1 tablespoon dill, 2 teaspoons mustard powder, the lemon juice and 1 tablespoon water in a small bowl. Season with salt and pepper. Set aside.

Combine the breadcrumbs, cheese, the remaining 1/2 teaspoon mustard powder, 1 teaspoon salt and 1/4 teaspoon pepper in a shallow bowl. Beat the eggs in another shallow bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Dip the chicken strips in the beaten egg and then in the breadcrumb mixture, pressing so the coating sticks. Working in batches, add the chicken to the skillet and cook until golden brown and crisp, about 3 minutes per side, adjusting the heat as needed. Transfer to paper towels to drain.

Place the greens in a large bowl and toss with the tomatoes, the remaining dill and 3 tablespoons of the dill-mayonnaise sauce. Season with salt and pepper. Divide the chicken and salad among plates and serve with the remaining sauce for dipping.


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

Salami-Mozzarella Calzone



Ingredients:

2 large eggs
1/4 cup chopped fresh parsley
1 teaspoon grated lemon zest
1/4 pound shredded reduced-fat mozzarella cheese
Extra-virgin olive oil, for brushing
1 13.8-ounce tube refrigerated pizza dough
1/4 pound deli-sliced salami, cut into thin strips
1 1/2 cups giardiniera (pickled mixed vegetables), drained
1/4 pound sliced provolone cheese

Directions:

Place a baking sheet upside down in the oven and preheat to 400 degrees F. Beat the eggs, parsley and lemon zest in a small bowl. Pour half of the egg mixture into a medium bowl and stir in the mozzarella. Reserve the remaining egg mixture for brushing on the crust.

Turn another baking sheet upside down; line with parchment paper and brush with olive oil. Unroll the dough on the parchment paper and pat into a 9-by-12-inch rectangle. Spread the mozzarella mixture over one half of the dough, leaving a 1-inch border along the edge. Top with the salami, followed by the pickled vegetables and provolone. Fold the other half of the dough over to cover the filling. Crimp and roll the edges to seal, then pierce the top of the dough in a few places with a knife.

Slide the calzone with the parchment paper onto the hot baking sheet; bake 15 minutes. Remove from the oven and brush with the remaining egg mixture, then continue to bake until the crust is golden, 5 to 10 more minutes. Let rest 5 minutes, then cut into wedges.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/salami-mozzarella-calzone-recipe/index.html

Grilled Chicken Salad With Gazpacho Dressing



Ingredients:

Cooking spray, for the pan
1 pound chicken cutlets
Kosher salt and freshly ground pepper
4 slices crusty bread
1 clove garlic, halved
2 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar or red wine vinegar
1/2 seedless cucumber, diced
1 cup cherry tomatoes, quartered
1 cup fresh parsley
1/3 cup sliced almonds, toasted
8 cups baby arugula (about 8 ounces)
1 15-ounce can chickpeas, drained and rinsed

Directions:

Preheat a grill pan over medium heat and lightly coat with cooking spray. Sprinkle the chicken with 1/4 teaspoon each salt and pepper. Grill until well marked and cooked through, 3 to 5 minutes per side; transfer to a plate. Add the bread to the pan and grill until toasted, 2 to 3 minutes per side. Transfer to a plate and rub with the garlic.

Make the dressing: Puree the olive oil, vinegar, 2 tablespoons water, half each of the cucumber, tomatoes, parsley and almonds, 1/2 teaspoon salt, and pepper to taste in a blender until smooth.

Cut the chicken into strips. Tear the bread into bite-size pieces. Combine the arugula, chickpeas, chicken, bread and the remaining cucumber, tomatoes, parsley and almonds in a large bowl. Add half of the dressing, season with salt and pepper and toss. Divide among shallow bowls. Drizzle with the remaining dressing.

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

Friday, June 29, 2012

Cowboy BBQ Chicken Pizza


Ingredients:

2 cups Original Bisquick® mix
1/4 cup sour cream
1/4 cup very hot water
1 container (18 oz) refrigerated shredded chicken with bbq sauce
1/4 cup chopped cooked bacon
1 1/2 cups shredded Colby-Monterey Jack cheese

Directions:

Heat oven to 400°F. In medium bowl, stir Bisquick mix, sour cream and hot water with fork until soft dough forms. Place on surface dusted with Bisquick mix. Shape into a ball; knead 5 times. Roll dough into 14-inch circle; fold circle in half. Place on ungreased large cookie sheet and unfold.

Spread chicken mixture over dough to within 2 inches of edge. Fold edge just to chicken mixture. Top with half of the bacon. Sprinkle with cheese and remaining bacon.

Bake 20 to 25 minutes or until crust is light golden brown and cheese is melted.

Recipe shared from: http://www.bettycrocker.com/recipes/cowboy-bbq-chicken-pizza/dc9f4841-8588-4d73-94a3-862c0a398d7d

Chocolate Peanut Butter Cereal Bars



Ingredients:

5 cups Chocolate Cheerios® cereal
3/4 cup raisins
3/4 cup salted peanuts
1 cup corn syrup
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 cup creamy peanut butter
1/2 cup milk chocolate chips

Directions:

Spray 13x9-inch pan with cooking spray. In large bowl, combine cereal, raisins and peanuts; set aside.

In 2-quart saucepan, place corn syrup and sugars. Heat to boiling over medium heat, stirring constantly; remove from heat. Stir in peanut butter.

Pour peanut butter mixture over cereal mixture; mix until thoroughly coated. Spread evenly in pan.

In small microwavable bowl, microwave chocolate chips on High 1 minute, stirring every 15 seconds, until melted and smooth. Drizzle over bars. Refrigerate 15 minutes or until chocolate is set.

Recipe shared from: http://www.bettycrocker.com/recipes/chocolate-peanut-butter-cereal-bars/c8fd4287-afd7-42c6-b0f6-925b2c316018

Peanut Butter-Filled Chocolate Cereal Bars



Ingredients:

Base
1/4 cup butter or margarine1bag (10.5 oz) miniature marshmallows
4 cups Cocoa Puffs® brownie crunch cereal
4 cups Cocoa Puffs® cereal

Filling
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk

Topping
1 cup semisweet chocolate chips (6 oz)
1/4 cup butter
1 cup candy-coated peanut butter pieces, if desired

Directions:

Spray 13x9-inch pan with cooking spray. In large microwavable bowl, microwave 1/4 cup butter uncovered on High 30 to 45 seconds or until melted. Add marshmallows; toss until coated. Microwave uncovered on High 1 minute 15 seconds to 1 minute 45 seconds, stirring every 30 seconds, until mixture can be stirred smooth. Stir in cereals. Press evenly in pan.

In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread filling evenly over base.

In small microwavable bowl, microwave chocolate chips and 1/4 cup butter uncovered on High 30 to 60 seconds or until mixture can be stirred smooth. Spread over filling. Sprinkle with peanut butter pieces. Refrigerate about 30 minutes or until set. For bars, cut into 6 rows by 4 rows. Store loosely covered.

Recipe shared from:  http://www.bettycrocker.com/recipes/peanut-butter-filled-chocolate-cereal-bars/2ca2b518-b1e3-4e51-9975-b8db2e730cd2 

Hoisin-Glazed Pork Chops


Ingredients:

1/2 cup barbecue sauce
1/4 cup hoisin sauce
2 tablespoons dry sherry, if desired
1 tablespoon honey
4 pork boneless loin chops, about 1/2 inch thick (about 1 pound)
1/2 teaspoon garlic pepper
1/4 teaspoon salt
1/4 teaspoon ground ginger

Directions:

Heat coals or gas grill for direct heat. Mix barbecue sauce, hoisin sauce, sherry and honey in 1-quart saucepan. Cook over medium heat about 5 minutes, stirring occasionally, until flavors are blended.

Sprinkle pork with garlic pepper, salt and ginger. Cover and grill pork 4 to 6 inches from medium heat 10 to 12 minutes, turning frequently and brushing with hoisin glaze during last 5 minutes of grilling, until pork is no longer pink in center.

Heat remaining glaze to boiling; boil and stir 1 minute. Serve pork with remaining glaze.

Recipe shared from: http://www.bettycrocker.com/recipes/hoisin-glazed-pork-chops/867049e8-e624-46b4-a5e9-a6ecd0c62663

Simple Spicy Chicken Enchiladas


Ingredients:

1 1/2 cups sour cream
1 can (14.5 oz)  fire roasted diced tomatoes, drained
2 1/2 cups shredded pepper Jack cheese (10 oz)
1 teaspoon salt-free southwest chipotle seasoning blend
3 cups shredded cooked chicken
1 1/2 cups salsa
1 package (11.5 oz) flour tortillas for burritos (8 tortillas; 8 inch)
Sliced green onions, if desired

Directions:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix sour cream, tomatoes, 1 cup of the cheese and the seasoning blend. Stir in chicken.

Spread 1/2 cup of the salsa in baking dish. Spoon 1/2 cup chicken mixture down center of each tortilla; roll up. Place enchiladas, seam side down, over salsa in baking dish. Spoon remaining 1 cup salsa over filled enchiladas; top with remaining 1 1/2 cups cheese.

Bake uncovered 20 minutes or until cheese is melted and enchiladas are thoroughly heated. Garnish with green onions.

Recipe shared from: http://www.bettycrocker.com/recipes/spicy-chicken-enchiladas/32bb6c82-e3ca-43db-96a1-efc2fc782420 

Cheesy Sausage and Penne Casserole


Ingredients:

3 cups uncooked penne pasta (about 10 ounces)
1/4 cup butter or margarine
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper
2 cloves garlic, finely chopped
3 cups milk
2 cups shredded Italian-style cheese blend (8 ounces)
1/2 cup grated Parmesan cheese
8 ounces smoked sausage, sliced
1/4 teaspoon Italian seasoning

Directions:

Heat oven to 350°. Cook and drain pasta as directed on package.

While pasta is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, 1/2 tea-spoon Italian seasoning, the pepper and garlic. Cook over medium-low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling over medium-high heat, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in Italian cheese blend and 1/4 cup of the Parmesan cheese until melted.

Gently stir pasta and sausage into cheese sauce. Pour into ungreased 3-quart casserole. Sprinkle with remaining 1/4 cup Parmesan cheese and 1/4 teaspoon Italian seasoning. Bake uncovered about 30 minutes or until bubbly.

Recipe shared from:  http://www.bettycrocker.com/recipes/cheesy-sausage-and-penne-casserole/cd8bd617-a2e6-489b-8794-b4a10292e8cc

Layered Italian Dip with Crisp Wontons


Ingredients:

14 wonton skins (about 3 1/4-inch square)
Cooking spray
1 can (15.5 oz) great northern beans, drained, rinsed
1/4 cup shredded fresh Parmesan cheese
1/4 cup Caesar dressing
1 cup finely chopped pepperoni (about 4 oz)
1/2 cup chopped drained pepperoncini peppers (bottled Italian peppers)
3/4 cup finely shredded Italian cheese blend (3 oz)
1 tablespoon chopped fresh oregano leaves

Directions:

Heat oven to 400°F. Cut each wonton skin in half into 2 triangles. On 2 large ungreased cookie sheets, arrange wonton skins in single layer. Spray wontons with cooking spray. Bake about 6 minutes or until crisp; cool.

In food processor, place beans, Parmesan cheese and dressing. Cover; process until smooth. Spread mixture in ungreased 9-inch microwavable pie plate or quiche dish.

Top with pepperoni, pepperoncini peppers, cheese blend and oregano. Cover with microwavable plastic wrap.

Microwave on High 1 1/2 to 2 minutes, turning pan once halfway through cooking. Serve with crisp wontons.
Recipe shared from:http://www.bettycrocker.com/recipes/layered-italian-dip-with-crisp-wontons/65360d28-1014-45b9-b1e7-3b3f422d8173 


Pinto Beans and Roasted Red Pepper Empanadas


Ingredients:

Dough
2 cups Gold Medal® all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons ice water
Milk

Filling
3/4 cup canned pinto beans, drained, rinsed
1/4 cup roasted red peppers, drained, chopped
3 tablespoons finely chopped fresh cilantro
1/2 cup shredded Cheddar-Jack with jalapeño peppers cheese blend (2 oz)

Cilantro Cream Sauce
1/2 cup packed fresh cilantro leaves
2 teaspoons fresh lime juice
1/4 cup mayonnaise
1/2 cup sour cream
1 clove garlic, cut in half

Directions:

In medium bowl, stir together flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture is crumbly. Sprinkle with ice water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry leaves side of bowl. Form dough into 2 disks; wrap each in plastic wrap. Refrigerate 30 minutes.

Heat oven to 450°F. Spray cookie sheet with cooking spray. In small bowl, mix filling ingredients.

On well-floured surface, roll out dough disks until 1/8 inch thick. Cut into 4-inch rounds. Reroll scraps; cut out enough dough to make 12 rounds. For each empanada, spoon about 2 tablespoons filling onto center of dough round. Moisten edge with water; fold dough over to form crescent shape. Press edge with fork to seal. Brush top lightly with milk. Place on cookie sheet.

Bake 20 minutes or until golden brown and crisp.

Meanwhile, in blender or food processor, place sauce ingredients. Cover; blend or process until thoroughly mixed. Spoon into serving bowl. Cover; refrigerate until serving. Serve sauce with warm empanadas.

Recipe shared from: http://www.bettycrocker.com/recipes/pinto-beans-and-roasted-red-pepper-empanadas/ed8b5223-05fc-4f87-827c-466cf51639d8?sc=Chapter%202%20-%20Appetizers%20&%20Beverages&term=&itemId=17a17dcf-4f5e-4afd-b3a8-9b6db7f92977

Slow Cooker Chipotle-Black Bean Dip


Ingredients:

1 can (16 ounces) refried beans
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Green Giant® SteamCrisp® Mexicorn® whole kernel corn, red and green peppers, drained
1 cup salsa
2 chipotle chilies in adobo sauce (from 7-ounce can), chopped
2 teaspoons adobo sauce from can
1 1/2 cups shredded American-Cheddar cheese blend (6 ounces)
4 medium green onions, chopped (1/4 cup)
9 ounces tortilla chips

Directions:

Mix refried beans, black beans, corn, salsa, chilies, adobo sauce and 1 cup of the cheese in 1 1/2- to 2-quart slow cooker.

Cover and cook on Low heat setting 3 to 4 hours, stirring after 2 hours.

Recipe shared from: http://www.bettycrocker.com/recipes/slow-cooker-chipotle-black-bean-dip/2637d4c1-5c52-45cd-a44b-880b42e86fa1

Sprinkle with remaining 1/2 cup cheese and the onions. Serve with tortilla chips. Dip will hold on Low heat setting up to 2 hours; stir occasionally.

Scrambled Eggs Alfredo Bake


Ingredients:

1 cup Original Bisquick® mix
1/4 teaspoon Italian seasoning
6 tablespoons firm butter
1 egg
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 jar (4.5 ounces) Green Giant® sliced mushrooms, drained
12 eggs, beaten
1/3 cup crumbled precooked bacon
3/4 cup Alfredo pasta sauce

Directions:

Heat oven to 400°F. Spray square baking dish, 8x8x2 inches, with cooking spray. Mix Bisquick mix, Italian seasoning and 4 tablespoons of the butter in small bowl with fork or pastry blender until crumbly. Gently stir in 1 egg; set aside.

Melt remaining 2 tablespoons butter in 12-inch nonstick skillet over medium heat. Cook onion, bell pepper and mushrooms in butter 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender.

Add beaten eggs to vegetable mixture. Cook, stirring occasionally, until eggs are set; remove from heat. Gently stir in bacon and Alfredo sauce. Spread in baking dish. Sprinkle Bisquick mixture over eggs.

Bake uncovered about 15 minutes until topping is golden brown.

Recipe shared from:  http://www.bettycrocker.com/recipes/scrambled-eggs-alfredo-bake/c83903ae-16fb-4e48-b814-5565c78d4707

Slow Cooker Make-Ahead Sausage and Mushroom Scrambled Eggs


Ingredients:

8 oz bulk pork sausage
1 package (8 oz) sliced fresh mushrooms (3 cups)
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green bell pepper
3 tablespoons butter or margarine
16 eggs
1 cup half-and-half or milk
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10 3/4 oz) condensed reduced-sodium cream of mushroom soup
2 cups shredded Cheddar cheese (8 oz)

Directions:

In 12-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Add mushrooms and bell peppers; cook 4 to 5 minutes, stirring frequently, until vegetables are tender. Remove mixture from skillet; drain. Wipe skillet clean with paper towel.

In same skillet, melt butter over medium heat. Meanwhile, in large bowl, beat eggs. Stir half-and-half, thyme, salt and pepper into eggs. Add egg mixture to butter in skillet. Cook over medium heat about 7 minutes, stirring constantly, until mixture is firm but still moist. Stir in soup.

Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place half of egg mixture. Top with half each of the sausage mixture and cheese. Repeat layers.

Cover; cook on Low heat setting 30 minutes or until cheese is melted. Mixture can be kept warm on Low heat setting up to 2 hours.

Recipe shared from: http://www.bettycrocker.com/recipes/slow-cooker-make-ahead-sausage-and-mushroom-scrambled-eggs/a0f1181e-7f52-4b8b-aa61-df2d39ad1095

Black Forest Ham and Caramelized Onion Grilled Cheese

Ingredients:

1 tablespoon unsalted butter, softened
2 (1/2-inch-thick, 7-1/2-inch-long) slices light rye bread
2 ounces thinly sliced Cambozola cheese
2 tablespoons Basic Caramelized Onions
2 ounces thinly sliced Black Forest ham

Directions:

Heat a large frying pan over medium-low heat. Meanwhile, spread butter on one side of each slice of bread.

Once the pan is warm, add a slice of bread buttered side down and top with the cheese, then onions, then ham. Close the sandwich with the other slice of bread, buttered side up.
Cook until the bread is toasted and the cheese is melted, about 4 to 5 minutes per side.

Recipe shared from: 
http://www.chow.com/recipes/11095-black-forest-ham-and-caramelized-onion-grilled-cheese

Triple-Pork Club Sandwich


Ingredients:

For the bacon mayonnaise:
16 thick-cut bacon slices (about 1 pound 4 ounces), cut in half crosswise
Vegetable oil, as needed
4 large egg yolks
2 teaspoons cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

To assemble:
1 medium Granny Smith apple
1 tablespoon cider vinegar
12 slices light rye bread
1 pound thinly sliced ham

Directions:

Heat the oven to 425°F and arrange the racks to divide the oven into thirds.
Arrange the bacon pieces in a single layer on 2 rimmed baking sheets. Bake for 10 minutes. Rotate the pans between the oven racks and continue baking until the bacon is crisped and brown, about 5 to 10 minutes more.

Transfer the bacon pieces to a large paper-towel-lined plate, placing additional paper towels between each layer of bacon. Carefully pour the bacon fat from the baking sheets into a heatproof measuring cup—you need 2/3 cup. (If you don’t have enough bacon fat, add vegetable oil as needed.) Discard any excess bacon fat. Let the measured bacon fat cool for 15 minutes.

Place the egg yolks, vinegar, and mustard in a medium bowl and whisk until combined. While whisking constantly, very slowly add the bacon fat or bacon fat–oil mixture in a thin stream until it’s completely incorporated and the mixture is thickened and creamy. Add the salt and pepper and whisk to combine; set aside.

Increase the oven temperature to broil and keep a rack in the top third of the oven.
Halve, core, and cut the apple into 1/8-inch-thick slices. Place the slices in a medium bowl, drizzle with the vinegar, and toss to coat.

Place 6 of the bread slices in a single layer on a clean baking sheet. Toast in the oven, flipping once, until lightly browned, about 1 minute per side. Transfer to a work surface and repeat with the remaining bread slices.

Spread 1 tablespoon of the bacon mayonnaise on each bread slice. Equally divide all of the apple slices among 4 of the bread slices. Top the apples with the ham and another slice of bread. Top with the reserved bacon slices and finish with the remaining 4 slices of bread, mayonnaise-side down. Slice each sandwich into quarters and serve.

Recipe shared from: http://www.chow.com/recipes/30154-triple-pork-club-sandwich 

Pineapple-Braised Pork on Hawaiian Sweet Bread


Ingredients:

For the pork:
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
4 pounds boneless pork shoulder, trimmed of excess fat and cut into 4-inch pieces
1 tablespoon olive or vegetable oil
1 medium yellow onion, peeled and quartered
20 garlic cloves, peeled (from 1 medium head)
1/4 cup peeled and finely grated fresh ginger (from about a 5-inch piece)
1 1/2 cups naturally sweetened pineapple juice
1 cup sake or dry sherry
1/2 cup soy sauce
2 tablespoons packed light brown sugar
To assemble:
2 tablespoons freshly squeezed lime juice
Pinch cayenne pepper
1/2 medium jicama, very thinly sliced into 1-1/2-by-2-inch pieces
1/4 medium pineapple, very thinly sliced into 1-1/2-by-2-inch pieces
20 sweet Hawaiian rolls, split in half horizontally and toasted


Directions:

For the pork:

Heat the oven to 325°F and arrange a rack in the middle.
Rub the salt and pepper all over the pork pieces. Heat the oil in a Dutch oven or a 6-quart heavy-bottomed pot with a tightfitting lid over medium-high heat until smoking, about 4 minutes. Add enough pork pieces to form a single layer (do not crowd) and sear on all sides until golden brown, about 3 minutes total. Remove to a plate and repeat with the remaining pork pieces.

Add the onion, garlic, and ginger to the pot and stir to combine. Cook until aromatic, about 10 seconds. Add the pineapple juice, sake or sherry, soy sauce, and brown sugar and stir to combine. Return the pork pieces along with any accumulated juices to the pot and bring to a boil. Cover and place the pot in the oven. Braise until the pork is tender and falls apart when shredded with a fork, about 2 hours.

Remove from the oven and transfer the pork pieces to a large dish; set aside.
Set a fine-mesh strainer over a medium heatproof bowl and strain the sauce; discard the solids. Using a fat separator, remove the fat from the sauce and discard (alternatively, let the sauce settle until the fat rises to the surface, then skim away with a large spoon or ladle).
Shred the pork into bite-size pieces, discarding any excess fat or connective tissue. Return the pork to the pot, add 1 cup of the sauce, and stir to coat. (If you prefer moister pork, add more sauce as desired.)

To assemble:
Place the lime juice and cayenne pepper in a large bowl and stir to combine. Add the jicama and pineapple pieces and toss to coat.
Place 1/4 cup of the pulled pork on one half of each toasted roll. Top with a slice each of jicama and pineapple and place the other half of the toasted roll on top. Serve warm.



Recipe shared from: http://www.chow.com/recipes/28436-pineapple-braised-pork-sandwiches

Crisp Pancetta and Egg Salad on Toasted Brioche


Ingredients:

6 large hard-boiled eggs, small dice
1/4 cup finely chopped dill pickle
3 tablespoons mayonnaise
3 tablespoons finely chopped fresh Italian parsley leaves
1 tablespoon cider vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 (3/4-inch-thick) slices brioche, toasted
9 thinly sliced pieces Pan-Crisped Pancetta


Directions:

Place the eggs, pickle, mayonnaise, parsley, vinegar, salt, and pepper in a medium nonreactive bowl and stir until evenly combined.

Divide the egg salad among 3 pieces of the brioche and top each with 3 pieces of the pancetta. Top with the remaining pieces of brioche and serve.

Recipe shared from:  http://www.chow.com/recipes/18818-crisp-pancetta-and-egg-salad-sandwich 

Thursday, June 28, 2012

Barbecued Shrimp Salad


Ingredients:

Creamy Dressing

1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons milk
1/2 teaspoon blackened fish seasoning
1/2 teaspoon garlic powder

Salad
1/2 cup frozen corn
1/4 cup butter or margarine, melted
1 teaspoon blackened fish seasoning
1 1/2 lb uncooked extra-large shrimp, thawed if frozen, peeled, deveined
8 cups bite-size pieces mixed salad greens
1 medium red or orange bell pepper, cut into strips
1 medium avocado, pitted, peeled and sliced
1/2 cup onion- and garlic-flavored croutons

Directions: 

Heat gas or charcoal grill. In small bowl, mix all dressing ingredients. Cover; refrigerate until serving. Cook corn as directed on bag. Rinse with cold water; drain and set aside.

In medium bowl, mix butter and 1 teaspoon blackened fish seasoning. Add shrimp; toss to coat. Place shrimp on grill over medium heat. Cover grill; cook 5 to 6 minutes, turning once and brushing with any remaining butter mixture, until shrimp are pink.

On serving platter or 4 plates, arrange salad greens. Top with bell pepper, avocado, corn and croutons. Arrange shrimp on top. Serve with dressing.

Recipe shared from: www.bettycrocker.com

Grilled Southwestern Shrimp Salad


Ingredients:

1 lb uncooked deveined peeled large shrimp
1 teaspoon chili powder
3 ears fresh sweet corn, husks removed, cleaned
1/4 cup fresh lime juice
1 tablespoon canola oil
1 tablespoon honey
1/2 teaspoon kosher (coarse) salt
1/2 teaspoon ground cumin
1/8 teaspoon coarse ground black pepper
6 cups chopped romaine lettuce
2 large tomatoes, cut into 8 wedges
1 small avocado, pitted, peeled and diced (3/4 cup)

Directions:

Heat gas or charcoal grill.

Sprinkle shrimp evenly with chili powder; set aside. Spray grill rack with cooking spray. Place corn on grill over medium heat. Cover grill; cook 12 minutes, turning occasionally. Add shrimp to grill for last 6 minutes of cooking time; cook, turning once, until shrimp are pink. Cut kernels from ears of corn. Discard cobs. In small bowl, stir lime juice, oil, honey, salt, cumin and pepper with whisk; set aside.

In large bowl, stir together shrimp, corn, lettuce and tomatoes; drizzle with dressing and toss well. Add avocado; toss gently. Serve immediately.

Recipe shared from: http://www.bettycrocker.com/recipes/grilled-southwestern-shrimp-salad/1c188b33-3dc2-4aac-b50f-543261beb8d9

Grilled Shrimp Fajitas


Ingredients:

Marinade
1 tablespoon lime juice
1 tablespoon olive or vegetable oil
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon ground cumin
2 medium cloves garlic, crushed
Pinch ground red pepper (cayenne)

Fajitas
2 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
2 medium red bell peppers, cut into strips (about 2 cups)
1 medium red onion, sliced (about 2 cups)
Olive oil cooking spray
6-8 inch  flour tortillas for burritos
1 1/2 cups refrigerated guacamole )

Directions:

Heat gas or charcoal grill. In 1-gallon resealable food-storage plastic bag, mix marinade ingredients until well blended. Add shrimp; toss to coat. Cover; refrigerate 20 minutes to marinate, turning once. Meanwhile, in medium bowl, place bell peppers and onion; spray with cooking spray. Place vegetables in grill basket (grill "wok"). Wrap tortillas in foil; set aside.

Place basket on grill rack over medium heat. Cover grill; cook 10 minutes, turning vegetables once.

Drain shrimp; discard marinade. Add shrimp to grill basket. Cover grill; cook 5 to 7 minutes longer, turning shrimp and vegetables once, until shrimp are pink. Place wrapped tortillas on grill. Cook 2 minutes, turning once, until warm.

On serving platter, place shrimp and vegetables; cover to keep warm. Place warmed tortillas on plate; place guacamole in serving bowl. For each serving, top tortilla with shrimp, vegetables and guacamole; fold tortilla over filling.

Recipe shared from: http://www.bettycrocker.com/recipes/grilled-shrimp-fajitas/93915931-4080-4bf2-afcc-52ced35877fb

Quick Grilled Fish Tacos


Ingredients:

1lb white fish fillets, such as tilapia or catfish
2 tablespoons Old El Paso® 40% less-sodium taco seasoning mix (from 1 oz package)
3 tablespoons reduced-fat ranch dressing
4 cups coleslaw mix (shredded cabbage and carrots)
1 small jalapeño chile, seeded, finely chopped
10 corn tortillas (6 inch)
1 1/4 cups sliced radishes (about 10)
Red pepper sauce to taste, if desired
Tomatillo salsa, if desired

Directions:

Heat gas or charcoal grill. Cut 1 (18x12-inch) sheet of heavy-duty foil; spray with cooking spray. Sprinkle both sides of fish fillets with 2 teaspoons of the seasoning mix. Place fish on center of foil sheet. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

Place packet on grill over high heat. Cover grill; cook about 10 minutes, rotating packet 1/2 turn after 5 minutes, until fish flakes easily with fork. Let cool slightly; cut into bite-size chunks.

Meanwhile, in large bowl, mix dressing and remaining 4 teaspoons seasoning mix. Add coleslaw mix and chile; toss to coat. Let stand 10 minutes. Meanwhile, wrap stack of tortillas in sheet of foil; place on coolest part of grill 5 to 10 minutes, turning occasionally, until steaming.

To serve, spoon about 1/4 cup fish chunks and 1/4 cup coleslaw mixture onto each tortilla; top with 2 tablespoons radishes. Fold tortillas around filling. Serve with pepper sauce and tomatillo salsa.

Recipe shared from: http://www.bettycrocker.com/recipes/quick-grilled-fish-tacos/8859cdb6-7978-40e3-bc59-0052e530eb0f

Panko Panfried Fish Strips


Ingredients:

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon pepper

4 tilapia fillets (1 1/2 lb), cut in half lengthwise

3/4 cup fat-free buttermilk

1 1/2 cups panko crispy bread crumbs

4 1/2 teaspoons olive oil

Directions:

Sprinkle garlic powder, salt and pepper evenly over fish. Place buttermilk and bread crumbs in separate shallow bowls. Dip fish strips, one at a time, in buttermilk, then coat with bread crumbs.

In 12-inch nonstick skillet, heat 2 1/4 teaspoons of the oil over medium-high heat. Add 4 fish strips. Reduce heat to medium; cook 8 minutes, turning once, until fish flakes easily with fork. Remove from skillet to plate; cover to keep warm. Repeat with remaining 2 1/4 teaspoons oil and 4 fish strips.

Recipe shared from: http://www.bettycrocker.com/recipes/panko-panfried-fish-strips/6cb5bdfb-a54f-4b14-9c4d-ef7a778135b6 

Classic Crab Cakes


Ingredients:

1/3 cup mayonnaise
1 large egg
1 1/4 cups soft bread crumbs (about 2 slices bread)
1 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne), if desired
1/8 teaspoon pepper
2 medium green onions, chopped (2 tablespoons)
18 oz fresh crabmeat or 3 cans (6 oz each) crabmeat, well drained, cartilage removed and flaked
1/4 cup plain bread crumbs2tablespoons vegetable oil

Directions:

In medium bowl, mix mayonnaise and egg with wire whisk. Stir in remaining ingredients except plain bread crumbs and oil. Shape mixture into 6 patties, about 3 inches in diameter (mixture will be moist). Coat each patty with plain bread crumbs.

In 12-inch nonstick skillet, heat oil over medium heat. Cook patties in oil about 10 minutes, gently turning once, until golden brown and hot in center. Reduce heat if crab cakes become brown too quickly.

Recipe shared from: http://www.bettycrocker.com/recipes/crab-cakes/64e3395f-681c-4797-a4da-26e9e4cb6031

Shrimp Cakes with Wasabi Mayo


Ingredients:

Shrimp Cakes
1 lb uncooked shrimp, peeled (tail shells removed), deveined
1 tablespoon reduced-sodium soy sauce
1 tablespoon fresh lime juice
1/2 teaspoon grated ginger root
1 clove garlic, finely chopped
1 egg white
2 cups panko bread crumbs
2 tablespoons finely chopped red bell pepper
1 small jalapeño chile, seeded, finely chopped
5 tablespoons vegetable oil

Wasabi Mayo
1/2 cup mayonnaise
1 teaspoon wasabi paste
1/2 teaspoon reduced-sodium soy sauce

Directions:

Line cookie sheet with cooking parchment paper; line serving platter with paper towels. In food processor, coarsely chop shrimp. Add 1 tablespoon soy sauce, the lime juice, gingerroot, garlic and egg white; process with on-and-off pulses until well mixed. Gradually add 1 cup of the bread crumbs, processing with pulses until mixture is well blended. Remove shrimp mixture from processor; place in medium bowl. Stir in bell pepper and chile.

Divide shrimp mixture into 12 equal portions. Shape each portion into patty, 2 1/2 inches in diameter. Place remaining 1 cup bread crumbs on plate. Lightly press both sides of each patty into crumbs to coat evenly; place on cookie sheet. Refrigerate 20 minutes. Discard any remaining bread crumbs.

Meanwhile, in small bowl, mix wasabi mayo ingredients until well blended. Cover; refrigerate until serving time.

In 10-inch skillet, heat 2 to 3 tablespoons oil over medium-high heat about 2 minutes or until hot. Working in batches, cook patties in oil 8 to 12 minutes, turning once, until thoroughly cooked and golden brown. Remove patties from skillet to paper towel-lined platter; cover to keep warm. Repeat with remaining 2 tablespoons oil and remaining patties. Serve with wasabi mayo.

Recipe shared from: http://www.bettycrocker.com/recipes/shrimp-cakes-with-wasabi-mayo/53a0d4f0-2ab6-4137-8682-fa2e76ab06d2

Easy Mascapone, Chocolate & Strawberry Jam Stuffed Turnovers


Ingredients:

1-17.3 ounce package frozen puff pastry sheets (2 sheets), thawed according to package directions

1/3 cup mascarpone cheese or cream cheese, softened

1/3 cup strawberry jam

4 ounces milk chocolate, chopped

1 egg, lightly beaten

2 tablespoons sliced almonds

Coarse sugar

2 ounces milk chocolate, melted (optional)

Directions:

Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper; set aside.

Unfold puff pastry sheets. On a lightly floured surface, roll each pastry sheet into a 12-inch square. Cut each square into 4-inch squares (you should have 18 squares). Spoon 1 teaspoon mascarpone cheese onto center of each pastry square. Top each with 1 teaspoon strawberry jam. Sprinkle each with 1 tablespoon chopped chocolate. Brush the edges of the squares with egg. Fold the squares in half diagonally to enclose the filling; press edges together with the tines of a fork to seal.

Place triangles 2 inches apart on the prepared baking sheet. Prick tops of triangles with a fork. Brush tops with egg; sprinkle with sliced almonds and coarse sugar.

Bake for 16 to 20 minutes or until puffed and golden brown. Transfer to a wire rack; cool slightly. If desired, drizzle with melted chocolate.

Recipe shared from: 
http://www.bhg.com/recipe/strawberry-chocolate-turnovers/