Red Pepper Aioli

Red-Pepper Aioli
from Cooking Light

3 garlic cloves, peeled
1/2 cup fat-free mayonnaise
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1 (7-ounce) bottle roasted red bell peppers, drained

Drop garlic through food chute with food processor on. Process until finely minced. Add the remaining ingredients, and process until well-combined.

Yield: 1 cup (serving size: 1 tablespoon)CALORIES 10(9% from fat); FAT 0.1g (sat 0.0g,mono 0.0g,poly 0.0g); PROTEIN 0.1g; CHOLESTEROL 0.0mg; CALCIUM 2mg; SODIUM 173mg; FIBER 0.1g; IRON 0.1mg; CARBOHYDRATE 2.3g Cooking Light, MARCH 2001

Chicken Quesadillas with Pico de gallo

Chicken Quesadillas with Pico de gallo

2 boneless skinless chicken breasts
Taco seasoning (or make your own with chili powder, cayenne, garlic powder and cumin)
2 Tbsp of water

shredded Mexican blend cheese

Pico de gallo (by Mark Bittman, How to Cook Everything)
2 C cored, seeded and coarsely chopped tomatoes
1 C minced chopped scallions, onion or a combination
1/2 tsp minced garlic
2 Tbsp freshly squeezed lime juice
2 stemmed and minced jalapeno or hot red chiles
1/2 C minced cilantro leaves

4 flour tortillas

Bake chicken. Shred with 2 forks and combine with taco seasoning in a skillet. Cook through and add water.

In a clean non-stick skillet, place one tortilla. Sprinkle with cheese, shredded chicken and pico de gallo. Sprinkle with a bit more cheese. Once cheese begins to melt, fold tortilla in half, like an omelet. Repeat with remaining tortillas. Serve with sour cream, guacamole or any other toppings.

Cajun Cool Cheeseburgers

Cajun Cool Cheeseburgers

3 tablespoons crumbled feta cheese
3 tablespoons crumbled blue cheese
1/4 cup dry breadcrumbs
1 teaspoon Creole seasoning (such as Tony Chachere's)
1/4 teaspoon paprika
1/4 teaspoon ground red pepper
3/4 pound ground round
1/4 pound ground turkey breast
Cooking spray
4 (1 1/2-ounce) whole wheat hamburger buns
1 cup shredded iceberg lettuce
3/4 cup green onion tops, cut into 2-inch julienne strips

Prepare grill.

Combine cheeses; set aside.

Combine breadcrumbs and next 5 ingredients (breadcrumbs through turkey). Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.

Place patties on a grill rack coated with cooking spray; grill 5 minutes on each side. Sprinkle burgers evenly with cheese mixture. Cook 1 to 2 minutes or until burgers are done and cheese melts. Place buns, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each bun; top each serving with 1/4 cup lettuce, 3 tablespoons onions, and top half of bun.

Yield: 4 servings
CALORIES 463(33% from fat); FAT 17g (sat 7g,mono 5.6g,poly 2.6g); PROTEIN 33.1g; CHOLESTEROL 82mg; CALCIUM 194mg; SODIUM 956mg; FIBER 2.1g; IRON 5.2mg; CARBOHYDRATE 43.1g

Cooking Light, JUNE 2003

Houston's Style Spin Dip

Houston's Style Spin Dip

2 cloves garlic -- minced
2 tablespoons onion -- minced
1/4 cup light butter
1/4 cup all-purpose flour
2 cups half and half
1/4 cup chicken broth
2/3 cup Romano cheese -- freshly grated (Pecorino)
2 teaspoons lemon juice -- freshly squeezed
1/2 teaspoon hot sauce
1/2 teaspoon salt
1/4 cup sour cream, light
2 boxes (10 oz) frozen spinach -- thawed and squeezed dry
1 jar (12oz) artichoke hearts -- drained and chopped
1/2 cup white cheddar cheese, shredded

In a 2-quart saucepan over medium heat, sauté garlic and onion in butter until golden, about 3 - 5 minutes.

Stir in flour and cook for 1 minute

Slowly whisk in cream and broth and continue cooking until boiling.

Once boiling, stir in Romano, lemon juice, hot sauce, and salt; stir until cheese has melted; remove from heat and allow to cool for 5 minutes.

Stir sour cream into pan, then fold in dry spinach and artichoke hearts

Fold the mixture into a microwave-safe serving dish, or into several serving-size dishes
Sprinkle cheddar evenly over top(s).

At this point, the dip can be refrigerated until ready to serve, if desired.

Microwave dip on 50% power just until cheese has melted, or place in oven to warm and melt cheese.

Source: "Robbie's Recipes"Copyright: "2003-2005"

Flaky Dinner rolls

Flaky Dinner Rolls
from Cooking Light

These superlative rolls derive their texture and beautiful shape from employing a simple folding technique twice and allowing them to rise just once.

3 tablespoons sugar
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm fat-free milk (100° to 110°)
3 cups all-purpose flour (about 13 1/2 ounces), divided
3/4 teaspoon salt
3 tablespoons butter, softened
Cooking spray

Dissolve sugar and yeast in warm milk in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour and salt to yeast mixture; stir until a dough forms. Turn dough out onto a lightly floured surface. Knead until smooth (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky). Cover dough with plastic wrap, and let rest for 10 minutes.

Roll dough into a 12 x 10-inch rectangle on a lightly floured baking sheet. Gently spread butter over dough. Working with a long side, fold up bottom third of dough. Fold top third of dough over the first fold to form a 12 x 3-inch rectangle. Cover with plastic wrap; place in freezer for 10 minutes.

Remove dough from freezer; remove plastic wrap. Roll dough, still on baking sheet (sprinkle on a little more flour, if needed), into a 12 x 10-inch rectangle. Working with a long side, fold up bottom third of dough. Fold top third of dough over the first fold to form a 12 x 3-inch rectangle. Cover with plastic wrap; place in freezer for 10 minutes.

Remove dough from freezer; remove plastic wrap. Roll dough, still on baking sheet, into a 12 x 8-inch rectangle. Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 12 equal slices. Place slices, cut sides up, in muffin cups coated with cooking spray. Lightly coat tops of dough slices with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.

Preheat oven to 375°.

Bake dough at 375° for 20 minutes or until golden brown. Remove from pan, and cool for 5 minutes on a wire rack. Serve rolls warm.

Yield: 12 servings (serving size: 1 roll)CALORIES 160(18% from fat); FAT 3.2g (sat 1.5g,mono 1.2g,poly 0.2g); PROTEIN 4.2g; CHOLESTEROL 8mg; CALCIUM 25mg; SODIUM 178mg; FIBER 1g; IRON 1.7mg; CARBOHYDRATE 28.3g Cooking Light, NOVEMBER 2005

Chocolate Crackles

Chocolate Crackles
from Martha Stewart Holiday Cookies

8 oz bittersweet chocolate, finely chopped
1 1/4 C AP flour
1/2 C unsweetened Dutch-process cocoa powder
2 tsp baking powder
1/4 tsp course salt
1/2 C (1 stick)unsalted butter, softened
1 1/2 C packed light brown sugar
2 large eggs
1 tsp pure vanilla extract
1/3 C whole milk
1 C granulated sugar
1 C confectioners' sugar

Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Set aside, and let cool. Sift together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside

Mix butter and brown sugar on medium speed until pale and fluffy, 2-3 minutes. Mix in eggs and vanilla, and then melted chocolate. Reduce speed to low; mix in flour mixture in 2 batches, alternating with the milk. Divide dough into 4 equal pieces. Wrap in plastic; refrigerate until firm, about 2 hours.

Preheat oven to 350 degrees. Divide each piece into 16 (1 inch) balls. (I have to spray my hands with cooking spray to prevent sticking). Roll in granulated sugar to coat, then in confectioners' sugar to coat. Space 2 inches apart on parchment lined cookie sheets.

Bake until surfaces crack, about 14 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers up to 3 days.

Lemon Squares

Lemon Squares
from Martha Stewart Holiday Cookies

For the Crust:
3/4 C (1 1/2 sticks)unsalted butter, frozen
1 3/4 C AP flour
3/4 C confectioners' sugar
3/4 tsp course salt

For the filling:
4 large eggs, lightly beaten
1 1/3 C sugar
3 Tbsp AP flour
1/4 tsp course salt
3/4 C fresh lemon juice (3 to 4 lemons)
1/4 C whole milk

Confectioners' sugar for dusting

Preheat oven to 350 degrees. Spray a 9x13 inch glass baking dish and line with waxed paper.

Make crust: Grate butter on a cheese grater with large holes; set aside. Whisk together flour, sugar and salt in a large bowl. Add butter; stir with a wooden spoon until combined and mixture looks crumbly.

Transfer mixture to prepared dish; press evenly onto bottom with your hands. Freeze crust 15 minutes. Bake until slightly golden, 16-18 minutes.

Meanwhile, make filling: Whisk together eggs, sugar, flour, and salt in a medium bowl until smooth. Stir in lemon juice and milk. Pour over hot crust.

Reduce oven temperature to 325 degrees, and bake until filling is set and edges are slightly golden brown, about 18 minutes. Let cool slightly on a wire rack. Lift out, let cool completely on a wire rack before cutting into 2 inch squares. Dust with confectioners' sugar.

Lemon squares can be refrigerated in single layers in airtight containers up to 2 days.

Simple Meat Lasagna

Simple Meat Lasagna
adapted from The America's Test Kitchen Family Cookbook

15 oz ricotta cheese
2.5 oz Parmesan cheese, grated (1 1/4 C)
1/2 C minced fresh basil
1 large egg, lightly beaten
1/2 tsp salt
1/2 tsp pepper
6 C tomato sauce (see below)
12 no boil lasagna noodles
1 pound mozzarella, shredded (4 C)

Sauce:
2 28 oz cans tomato sauce
2 Tbsp tomato paste
6 cloves garlic, minced; divided
1 med yellow onion; divided
1 lb ground beef
1/2 Tbsp red pepper flakes (optional)
1/2 - 1 Tbsp Italian Seasonings

Adjust oven rack to middle position and preheat oven to 375 degrees.
In skillet brown beef with 1/2 onion and 1/2 garlic.

In large sauce pan saute remaining onion and garlic. Add tomato sauce, paste, red pepper flakes, and Italian Seasoning. Let simmer. Stir in drained beef mixture and keep warm.

In medium bowl combine egg, ricotta, 1 C Parmesan, basil, salt and pepper.

Layer lasagna in a 9x13-inch baking dish:
1/4 tomato sauce
3 noodles
3 Tbsp Ricotta mixture on each noodle and spread.
Sprinkle with 1 C mozzarella.
Spoon 1 1/2 C sauce evenly on the cheese.
Repeat this layering 2 more times.

For the final layer, place 3 remaining noodles on top. Spread remaining sauce over noodles, sprinkle with remaining mozzarella and Parmesan.

Spray a large piece of foil with cooking spray and cover lasagna. Bake for 15 minutes.

Remove foil and continue to bake until cheese is browned and the sauce is bubbling, about 25 minutes longer. Let cool for 10 minutes before serving.

Creamy Shells with Peas and Prosciutto

Creamy Shells with Peas and Prosciutto
from The America's Test Kitchen Family Cookbook

1 C whole milk ricotta cheese (I used part skim)
1 oz Parmesan cheese, grated (1/2 C)
2 T unsalted butter, cut into 8 pieces
salt and pepper
4 oz thinly sliced prosciutto, cut into 1/4" strips
1 T extra-virgin olive oil
1 onion, minced
1 pound small pasta shells
2 C frozen peas
1 T fresh lemon juice

1. Bring 4 quarts water to a boil in a large pot for the shells.

2. Meanwhile, combine the ricotta, Parmesan, butter, 1/4 tsp salt, and 1/2 tsp pepper in a serving bowl large enough to hold the pasta.

3. Cook the prosciutto and oil in a 12-inch nonstick skillet over medium-high heat until the prosciutto is well browned and crisp, about 5 minutes. Transfer the prosciutto to a paper-towel lined plate, leaving the oil in the skillet.

4. Add the onion to the oil in the skillet and cook over medium heat until the onion is softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 15 seconds. Stir the onion mixture into the ricotta mixture.

5. When the water is boiling, stir in 1 T salt and the shells. Cook, stirring often, until the shells are almost tender but still a little firm to the bite. Add the peas during the final 30 seconds of cooking.

6. Reserve 3/4 C of the pasta cooking water and then drain the shells and peas. Whisk in the lemon juice and 1/2 C of reserved pasta cooking water into the ricotta mixture until smooth. Add shells and peas and toss to coat. Season with salt and pepper to taste.

7. Add the remaining 1/4 C pasta cooking water as needed to loosen the sauce before serving. Sprinkle with crisp prosciutto.

Sauteed Mushrooms

Sauteed Mushrooms
adapted from Joy of Cooking (p. 385)

Heat a large skillet over high heat.

Melt 2 Tbsp butter (can sub olive oil or vegetable oil or any combo of the 3).

Add 1/2 pound mushrooms (sliced)

Cook, tossing constantly until the mushrooms begin to color, about 5-7 minutes

Add 1/4 chopped fresh parsley and 1-2 cloves of minced garlic.

Cook 1 minute more. Season with salt and pepper.

Beef Stroganoff

Beef Stoganoff
adapted from the Joy of Cooking (p 666)

3/4 pounds top loin (cut into 2 x 1/4 inch strips)
Salt and pepper
-Season meat with S&P

1 1/2 Tbsp Butter
1 Tbsp AP flour
1 C beef stock
-Melt butter in small sauce pan over med heat. Add flour and whisk until smooth. Add beef stock and whisk constantly 3-4 minutes to prevent lumps. Simmer until smooth and thickened. Set aside and keep warm.

2 Tbsp butter
1 onion, thinly sliced
-Melt butter in large skillet over med-hi heat. Add beef and onion. Cook quickly shaking the pan and stirring 1-2 minutes. (Beef should be browned but still slightly pink in center). Remove meat to warmed platter and discard onions. Add any remaining juice to the sauce mixture from before.

3 Tbsp sour cream
1/2 tsp dijon mustard
salt and pepper
-return the sauce from before to med heat. without boiling add sour cream, dijon and salt and pepper to taste. Stir in meat to coat. Serve over buttered egg noodles.

Homemade Pizza

Homemade Pizza

Dough:
1 package active dry yeast
3/4 C Hot water (about 110 degrees)
1 Tbsp sugar
1/2 tsp salt
2 Tbsp oil
2 C flour

Dissolve yeast in water and let sit 10 minutes. Add oil, sugar, salt and mix. Add flour 1 cup at a time and beat well between. Let rise 1 hour.

Sauce:
12 oz can tomato sauce
2 tsp garlic salt
pepper
1 tsp oregano
1/2 tsp parsley
onion

Mix all ingredients well.

Spread sauce on flattened pizza dough and add toppings (not cheese). Bake 7-10 minutes at 425 degrees. Add cheese (approx. 2 C) and bake another 5-7 minutes.

Home Alone Beans

Home Alone Beans
from The Grilling Encyclopedia, by A. Cort Sinnes

When you're home alone, the object of preparing dinner should be to make something so good that you won't start whining about being alone. A tasty bowl of beans is usually the last thing the single diner thinks about preparing, simply because most recipes for beans produce enough for a battalion or two. This recipe, such that it is, makes just enough for those occasions when you find yourself home alone. Eat them too often, and you may be home alone a lot. Excellent with any leftover grilled meat, or as a fast side dish. Note: If canned Ro-Tel Diced Tomatoes and Green Chilies are not available where you live, think about moving or write to Ro-Tel directly and tell them to get on the stick.

1 - 16 ounce can of your favorite beans (I use black)
1 - 10 ounce can of Ro-Tel Diced Tomatoes and Green Chilies
1 tablespoon chili powder
1 to 2 teaspoons ground cumin

Pour the beans into a sieve or colander. Rinse under cold water. Put rinsed beans, Ro-Tel Diced Tomatoes and Green Chilies, chili powder and cumin into a saucepan. Bring beans to a boil. Reduce to a simmer and allow the beans to cook for 30 minutes or so. Stir every once in a while.

Notes: Serve over rice, couscous, or wrap in tortillas. Makes 2-3 main dish servings. Top with shredded cheese if desired.