Apple Kielbasa Bake

4 C. Brussels sprouts, halved
1 large red onion, cut into chunks
16 oz. kielbasa, sliced into 1/2 in. thick rounds
2 large Yukon Gold potatoes, cut into chunks
2 baking apples, peeled, cored, and cut into chunks
6 carrots, peeled and cut into chunks
2 Tbsp. olive oil
2 tsp. dried sage
1 1/2 tsp. salt
1 tsp. freshly ground black pepper

Heat oven to 400 degrees.
In a large bowl, toss together Brussels sprouts, onion, kielbasa, potatoes, apples, and carrots. Drizzle the oil, sage, salt, and pepper over the mixture and toss again.
Transfer the mixture to a large rimmed baking sheet, arranging in an even layer.
Bake 45 min. or until everything starts to caramelize and brown at the edges.

Applelicious Sandwiches

2 Gala apples, thinly sliced
1/4 C. chopped walnuts
8 oz. cream cheese, softened
4.4 oz. crumbled blue cheese
1 Tbsp. honey
freshly ground pepper to taste
28 pieces of thinly sliced bread
2.5 oz. arugula
2 Tbsp. butter

Heat the chopped walnuts in a small nonstick skillet over medium heat, stirring often, 3-5 min. or until toasted and fragrant.
Combine cream cheese, blue cheese, honey, and toasted walnuts until well-blended. Add pepper to taste.
Spread one side of each of the 28 slices of bread with about 1 Tbsp. of the cheese mixture. Divide arugula among 14 of the slices of bread. Top with apple slices and remaining bread slices with cheese side down.
Melt 1 Tbs. butter on a griddle over medium heat. Cook 7 sandwiches 3-4 min. on each side until golden and cheese is melted. Repeat with remaining sandwiches.

Helpful Tip: If you don't have a griddle, use a large electric or other nonstick skillet.

Chicken Satay with Peanut Sauce

2 1/2 - 3 lb. boneless, skinless chicken breasts (about 5-6 breasts), cut lengthwise into 1/2 in thick strips
1/2 C. coconut milk
3 Tbsp. soy sauce
3 Tbsp. lemon juice
1 Tbsp. brown sugar
1 Tbsp. garlic, pressed or finely minced
1 Tbsp. chopped fresh ginger
1 tsp. curry powder
24 6 in. skewers

Place chicken in gallon freezer bag with next 7 ingredients. Seal bag and refrigerate 1 hr. and up to 24hrs. Soak skewers in water for 30 min. Remove chicken and discard marinade. Thread chicken strips onto skewers. Preheat oven broiler to medium-high. Broil 10-15 min., or until chicken is done in center, turning once halfway through cooking. Serve with peanut sauce.

Peanut Sauce:
1/2 C. smooth peanut butter
1/2 C. water
1/4 C. coconut milk
2 Tbsp. pressed or finely minced garlic
2 Tbsp. chopped fresh ginger
2 Tbsp. brown sugar
2 Tbsp. lemon juice
1 Tbsp. soy sauce
2 tsp. rice vinegar
1 tsp. curry powder

Whisk all ingredients together in a mixing bowl. Cover and refrigerate until time to serve. Will keep up to 2 weeks.

Hash Browns

4 small potatoes, unpeeled, scrubbed, rinsed, and grated
4 Tbsp. bacon drippings
1 + tsp. kosher salt
1 small onion, finely diced

Remove excess water from potatoes by putting them into a clean tea towel and squeezing.
Preheat a 10 in. cast-iron skillet over medium-low heat for 5 min. Add bacon fat to the skillet and scatter onions evenly in the pan. Cook 1-2 min., until lightly browned, then add potatoes. Sprinkle with salt to taste. Cook 4 min. without disturbing. Lower the heat, flip the potatoes and cook 5 more min.

Cavatelli with Sausage, Broccoli, and Romano Cheese

1 lb. cavatelli pasta
2 Tbsp. olive oil
1 lb. Italian sausage, casings removed
2 garlic cloves, pressed or finely minced
2 C. chicken broth
1 bunch fresh broccoli, cut into bite sized flowerettes
2 Tbsp. butter
1/2 C. grated romano cheese, divided
salt and freshly ground pepper to taste

Cook pasta according to package directions. Drain and return to pot.
Meanwhile, in a large saucepan, heat the oil over medium heat. Add the sausage, breaking it apart in the pot with a wooden spoon. Cook 6-8 min., until lightly browned. Add garlic and cook for 1 min. Add chicken broth, and bring to a boil. Season with salt and pepper to taste. Add broccoli, cover, and simmer until tender, 3-4 min. Stir in butter and 1/4 cheese. Cook uncovered until the sauce thickens slightly 1-2 min. Toss with the pasta and top with additional cheese.

Linguine with Shrimp, Roasted Tomatoes, and Spinach

1/2 pt. cherry tomatoes
2 tsp. garlic, pressed or finely minced, divided
1/4 C. + 2 Tbsp.olive oil
1/4 C. Italian bread crumbs
1 lb. linguine
2 Tbsp. butter
1 lb. large peeled and deveined shrimp
1/2 C. chicken broth
2 C. baby spinach
salt and freshly ground pepper to taste

Preheat oven to 450 degrees. In a baking dish, toss together cherry tomatoes, 1 tsp garlic, 1/4 C. olive oil, and salt and pepper to taste. Roast for 10 min. Sprinkle with 1/4 C. bread crumbs and roast additional 5 min.; set aside.
Boil linguine according to package directions.
Meanwhile, heat a large saute pan over medium heat. Add 2 Tbsp. oil, 2 Tbsp. butter, and 1 tsp. garlic, and cook for 1 min. Add shrimp; season with salt and pepper to taste. Saute until the shrimp are pink and cooked through, 3-4 min. Add chicken broth, and let the liquid cook for 1-2 min. Add the drained pasta, toasted tomatoes, and spinach. Toss well & serve.

Slow Cooker Rocky Road Chocolate Cake

1 pkg. German chocolate cake mix
3.9 oz. pkg. chocolate instant pudding mix
3 large eggs, lightly beaten
1 C. sour cream
1/3 C. butter, melted
1 tsp. vanilla extract
3 1/4 C. milk, divided
3.4 oz. pkg. chocolate cook-and-serve pudding mix
1/2 C. chopped pecans
1 1/2 C. miniature marshmallows
1 C. semisweet chocolate chips
 vanilla ice cream, optional

Beat cake mix and next 5 ingredients, and 1 1/4 C. milk at medium speed with an electric mixer 2 min., scraping down sides of bowl as needed. Pour batter into a lightly greased 4 qt. slow cooker.
Cook remaining 2 C. milk in a heavy nonaluminum saucepan over medium heat, stirring often, 3-5 min. or just until bubbles appear (do not boil); remove from heat.
Sprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Cover and cook on low 3 1/2 hrs.
Meanwhile, heat pecans in a small nonstick skillet over medium-low heat, stirring often, 3-5 min. or until lightly toasted and fragrant.
Turn off slow cooker. Sprinkle cake with pecans, marshmallows, and chocolate chips. Let stand 15 min. or until marshmallows are slightly melted. Spoon into dessert dishes, and serve with ice cream, if desired.

Sweet Potato Soup with Curried Cheese Crisps

2 lb. sweet potatoes
3 green onions, coarsely chopped
14 oz. can vegetable or chicken broth
1 C. heavy whipping cream
1 tsp. curry powder
1/4 tsp. each salt & freshly ground black pepper
2 oz. white cheddar cheese, shredded (1/2 C.)
paprika for garnish

Preheat oven to 425 degrees. Pierce potatoes in several places with a fork. Microcook on paper towels, on high for 10 min. or until tender, turning once. Halve potatoes lengthwise. Hold with oven mitt and scoop flesh into food processor. Add onions and half the broth. Process until smooth.
Transfer potatoes, cream, and remaining broth to a large saucepan. Cook over medium-high heat, stirring occasionally, until heated through. Stir in 3/4 tsp. curry powder and 1/4 tsp. each salt and pepper. Divide evenly among 4 serving bowls.

Meanwhile, for crisps, lightly coat a baking sheet with cooking spray. In a small bowl, toss cheese and remaining curry powder. Evely divide into 8 mounds, 2 in. apart, on baking sheet; flatten slightly. Bake 4-5 min., until melted and beginning to brown. Cool slightly; remove with metal spatula. Sprinkle with paprika and serve with soup.

Pecan Crusted Pork with Orange-Maple Glaze

1 pork tenderloin (about 1 1/2 lb.)
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
4 Tbsp. pure maple syrup
1 C. pecan pieces, finely chopped
2 Tbsp. vegetable oil
2 oranges (1 juiced; 1 cut in wedges)
1/4 tsp. ground cumin
1/4 tsp. cayenne pepper

Trim pork, then cut into 1/2 in. thick slices. Flatten slices with palm of hand; season with salt and pepper.
Place 3 Tbsp. syrup in a dish; pace pecans in second dish. In a 12 in. skillet, heat oil over medium heat. Coat pork in syrup, then press in pecans. Place pork in skillet in single layer; top with remaining pecans and syrup from dishes. Cook 3-4 min. on each side, just until slight pink remains in center. Remove from skillet.

Stir orange juice, remaining Tbsp. of syrup, cumin, and cayenne into skillet. Cook, uncovered, 1-2 min. until slightly thickened. Pour over pork. Serve with orange wedges.

Pesto Meatballs

2 lb. ground beef
1 small, sweet onion, finely chopped
1/2 C. roasted red peppers, finely diced
1/3 C. prepared pesto
1/4 C. plain bread crumbs
1/4 C. part-skim ricotta cheese
1 tsp. kosher salt
1/2 tsp. ground black pepper

Mix all ingredients well and form into golf ball-sized meatballs. Freeze until needed (makes about 4 doz.).
To cook, place in a lightly greased glass or rimmed baking dish and bake in preheated 350 degree oven 25-30 min., turning once, or until no pink remains in center. You can also saute them on the stove in a large skillet in 2 tsp. canola oil, turning frequently, about 8-10 min.

Helpful Tip: If the pesto you buy is salty, reduce the kosher salt by about half. Also, to freeze, place on wax lined baking sheets. Once frozen, transfer to zip top freezer bag.

Spicy Ginger-Lime Dressing

1/4 C. olive oil
2-4 Tbsp. tequila
1/2 in. section of giner, peeled and finely minced
juice and peel of 1 lime
1/2 tsp. crushed red pepper OR 1 small jalapeno, seeded and finely diced

In a small screw-top jar, shake to combine ingredients. Allow to stand at least 1 hr. before serving. Shake again just before serving.

Eggs Benedict

1 package hollandaise sauce mix
3 Tbsp. lemon juice
1 quality English muffin, split
butter or margarine
2 slices country ham (preferrably Virginia)
2 eggs
cooking spray
lemon and parsley for garnish

Prepare hollandaise sauce according to package direction, substituting lemon juice for water. Lightly toast or broil English muffin halves and spread with butter. Top with slices of ham. Poach eggs for 3 1/2 min. in cups sprayed with cooking spray. With whites set and yolks liquid, place eggs on muffin halves. Smother with hollandaise sauce and top with a twisted sliver of lemon and garnish with fresh parsley.

Borscht

3 Tbsp. olive oil
2 lb. beef stew meat, cut into 3/4 in. cubes
4 bay leaves
2 qt. beef stock
2 large onions, finely chopped
2 carrots, chopped
2 stalks celery, diced
4 cloves garlic, pressed or finely minced
8 medium fresh beets, boiled, skinned, and shredded
2 C. shredded cabbage
1 small can tomato paste
juice of 1-2 fresh lemons
1 handful fresh dill, minced
1 handful fresh parsley, minced
salt and freshly ground black pepper
sour cream, optional

In a large pot, heat the oil on high for 30 sec. Add beef cubes and bay leaves. Saute until golden brown. Pour in the stock and reduce heat to low.
Add the onions, carrots, celery, and garlic. Simmer on low for 2 hrs. or until the meat is meltingly tender, making sure the soup never boils. Add the beets and cabbage during the last half hour of cooking.
Spoon in the tomato paste and sprinkle with lemon juice. Add a little hot water if the soup is too thick. Stir in the dill and parsley. Season with salt and pepper to taste, about 1 Tbsp. salt and 1/2 tsp. pepper.
Divide into 6 serving bowls and garnish with a dollop of sour cream, if desired.

Tex-Mex Summer Squash Casserole

2 1/4 lb. summer squash, quartered lengthwise & thinly sliced crosswise (about 10 C.)
2/3 C. finely chopped sweet onion
4 oz. can chopped green chilies
2 medium jalapenos, seeded & finely chopped
1/2 tsp. salt, or to taste
2 1/4 C. grated extra-sharp cheddar cheese, divided
1/4 C. all-purpose flour
3/4 C. mild salsa
4 scallions, thinly sliced for garnish
1/4 C. finely chopped red onion for garnish

Preheat oven to 400 degrees. Coat a 13" X 9" baking dish with cooking spray.
Combine squash, onion, chilies, jalapenos, salt, and 3/4 C. cheese in a large bowl. Sprinkle with flour; toss to coat. Spread mixture in the prepared baking dish and cover with foil.
Bake until bubbling and squash is tender, 35-45 min. Spoon salsa over the casserole & sprinkle with remaining 1 1/2 C. cheese.
Bake uncovered until golden and heated through, 20-30min. Sprinkle with scallions and red onion.

Helpful Tip: To make ahead, prepare as directed above. Cover and refrigerate up to 2 days. Reheat, covered with foil at 350 degrees for about 40 min. Garnish just before serving.

Hash Brown Casserole

2 lb. packaged hash browns, thawed
1 can cream of celery soup
1 can cheddar cheese soup
1 C. sour cream
1 small onion, finely diced
1 Tbsp. salt
freshly ground pepper to taste
3 C. sharp cheddar shredded cheese, divided

Preheat oven to 350 degrees. Spray a 13" X 9" baking dish.
In a large mixing bowl, combine all ingredients except 1 C. cheese. Pour into pan and spread evenly. Bake 1 hr. or until golden and bubbling around edges. Top with remaining cup of cheese and return to oven for 5 min.

Sweet and Sour Pork

1 lb. pork tenderloin, cut into 1/2 in. thick bite-sized pieces
2 1/2 Tbsp. balsamic vinegar, divided
kosher salt
2 tsp. low-sodium soy sauce
1 Tbsp. cornstarch
3 Tbsp. ketchup
3 Tbsp. sugar, plus a pinch
1/3 C. water
3 Tbsp. peanut or vegetable oil, divided
3 cloves garlic, pressed or finely minced
2 carrots, peeled and thinly sliced
3 scallions, cut into 1/2 in. pieces
3 C. snow peas, cut in half

Toss the pork with 1/2 Tbsp. vinegar and a pinch of salt in a bowl. Mix the remaining 2 Tbsp. vinegar, soy sauce, cornstarch, ketchup, 3 Tbsp. sugar, water and 1/2 tsp. salt in another bowl.
Heat 2 Tbsp. oil in a large skillet over high heat. Add the pork and slowly stir until it becomes mostly opaque, about 2 min. Remove the pork with a slotted spoon and transfer to a plate. Discard the oil and wipe out skillet.
Heat the remaining 1 Tbsp. oil in the skillet, then stir-fry the garlic with a pinch each of salt and sugar, 15 sec. Add the carrots and scallions and stir-fry until crisp-tender, 2 min. Add a little water if the garlic begins to stick. Add the pork, snow peas, and soy sauce mixture; stir until the pork is cooked through and the sauce is thickened, about 3 min.

Guacamole

6 ripe avocados, pitted, peeled, and cut into chunks
juice from 3 limes
2 tsp. salt, or to taste
1 medium, sweet, white onion, finely diced
2 large Roma tomatoes, seeded and diced
2 medium fresh jalapenos, seeded and finely diced
1/2 C. chopped cilantro leaves
2 C. grated Mexican-blend or cheddar cheese
1 pt. sour cream
cherry or grape tomatoes for garnish
chips for dipping

Mash avocados with lime juice and salt in large bowl, until just creamy.
Add onion, tomatoes, jalapenos, and cilantro and combine gently. Stir in grated cheese. Taste and add more salt, if desired. Fold in sour cream until well-blended.

Overnight Cinnamon Rolls

2 pkg. dry yeast
1/2 C. warm water
2 C. milk, heated to bubbling
1/3 C. sugar
1/3 C. vegetable or canola oil
3 tsp. baking powder
2 tsp. salt
1 egg
6 1/2-7 C. all-purpose flour, divided
4 Tbsp. butter, melted
1/2 C. sugar
2 tsp. cinnamon

Icing:
1/4 C. softened cream cheese
3 Tbsp. milk
~ 1 1/2 C. confectioners sugar

Dissolve yeast in warm water. Cool milk to lukewarm; stir into yeast with 1/3 C. sugar, oil, baking powder, salt, egg, and 3 C. flour. Using electric mixer with dough hook, beat until smooth.
Stir in enough flour to make dough easy to handle. Knead dough 10 min. Cover and let rise in a warm place until doubled in size, 1-1 1/2 hrs. Punch down dough and divide in half, rolling each half into a 1/4 in. thick rectangle. Combine melted butter, 1/2 C. sugar, and cinnamon and spread evenly on dough rectangles. Starting on the long side of each rectangle, roll up and pinch edges to secure. Slice into 1 in. thick slices. Place slices on two greased 13" X 9" baking sheets. Cover with foil and refrigerate up to 48 hrs. Bake in 350 degree oven 30-35 min.
Meanwhile, using electric mixer, blend icing ingredients. Spread icing evenly over rolls when removed from oven.

Crispy Chicken

1 qt. buttermilk
1 1/2 tsp. poultry seasoning
2 Tbsp. plus 2 tsp. coarse salt
1 tsp. freshly ground pepper
3 1/2 lb. chicken pieces, breasts halved crosswise if using
4 C. crisp puffed rice cereal

In a large glass bowl, whisk together buttermilk, poultry seasoning, and salt & pepper.
Submerge chicken in buttermilk mixture. Cover and refrigerate 3 hrs. and up to overnight.
Preheat oven to 425 degrees.
Place an oven-proof wire rack in a rimmed baking sheet.
In a food processor, pulse cereal until coarse crumbs form; transfer to a wide, shallow dish.
Working with one piece at a time, lift chicken from buttermilk mixture, letting excess drip off, and roll in crumbs, lightly pressing to adhere until evenly coated.
Arrange chicken on rack (pieces should not touch) and bake until coating is golden and chicken is cooked through, about 35 to 40 min. Transfer to serving platter.

Apple and Potato Chowder

4 oz. bacon, diced
2 leeks, white parts only, cleaned & thinly sliced
5 C. tart apples, such as Granny Smith, peeled, cored, and chopped, plus 1/2 an apple diced for garnish
6 C. chicken stock
1/8 tsp. ground cinnamon or 1 cinnamon stick
2 C. potatoes, peeled & chopped
2 tsp. apple brandy
1 C. heavy cream
salt and white pepper to taste
2 Tbsp. butter
fresh, chopped parsley for garnish

In a heavy-bottomed stock pot, cook the bacon until crisp and all fat has rendered. Remove bacon.
Over medium heat, saute the leeks in the bacon fat, covered for 3-4 min. Toss in chopped apples and cook uncovered about 5 min., coating well with fat. Pour in chicken stock, add cinnamon and potatoes, and bring to a boil. reduce heat and simmer 45 min.
Stir in brandy and cream, and season to taste (about 1 Tbsp. salt and 1/2 tsp. pepper). If using cinnamon stick, remove from pot.
Saute the diced apples in butter and let pieces drain on paper towels until ready to serve. Ladle soup into bowls and top with apple and parsley.

Breakfast Pizza

16 oz. prepared pizza dough
1 lb. country sausage, cooked & drained
1 C. sharp cheddar shredded cheese
1 C. hash browns, thawed
4 eggs
1/2 C. milk

Preheat oven to 325 degrees. Grease pizza pan; pat out dough to sides and flute edges.
Layer sausage, cheese, and hash browns.
Beat eggs and milk together. Drizzle over pizza and bake 20-25 min.

Southwestern Beef Stir-Fry

2 lb. sirloin, trimmed and cut into bite sized strips
2 Tbsp. pressed or finely minced garlic
1 Tbsp. oregano
1 Tbsp. cumin
1 lime
2 Tbsp. vegetable oil
1/2 C. diced onion
1/2 C. green onion, white part only, thinly sliced (reserve green parts, thinly sliced, for garnish)
1/2 C. minced Poblano pepper
1 C. peeled, diced tomato
1 C. black beans, rinsed and drained
1 C. beef stock
1/4 C. prepared coffee
1 oz. tequila (optional)

Toss beef with garlic, half of the oregano , and half of the cumin. Add a sqeeze of lime juice and allow to marinate for 1 hr.
Heat oil over medium-high heat in a large saute pan until it is almost smoking. Add the onion and saute until clear, then stir in marinated beef. Reduce heat to medium and add the white part of green onions and more lime juice. Stir in Poblano pepper, tomatoes and black beans. Simmer 5-7 min.
Add the beef stock, coffee, and tequila, if desired. Be sure it is heated through.
Garnish with green onion tops and serve with tortillas or chips.

Potato Skins

4 baking potatoes
olive oil
8 oz. bacon, diced
1 small onion, cut into thin strips
2 Tbsp. butter
1 bunch scallions
2 Tbsp. pressed or finely minced garlic
2 C. shredded colby or Monterey Jack cheese
kosher salt
freshly ground black pepper
1 C. sour cream

Preheat oven to 400 degrees. Rub the potatoes lightly with oil, and bake on foil-lined baking sheet until skins are crisp and a fork easily slides into flesh, about an hour. Transfer to a wire rack and let cool 10 min.
While potatoes are cooking, cook the bacon in a large skillet over medium heat until crisp, then transfer to a small bowl. Reserve the bacon drippings.
Melt butter in same pan with bacon drippings and add sliced onions, cooking slowly until lightly browned and caramelized.
Trim and thinly slice scallions.
When potatoes have slightly cooled, use an oven mitt or kitchen towel to handle them. Cut each in half lengthwise, then cut in half again (each potato will yield 4 wedges).
Using a small spoon, scoop out the flesh from each wedge, leaving 1/4 in. or more of the flesh. Save the scooped flesh for another use (such as potato pancakes or soup).
Set the oven to broil. Return the wedges to the foil-lined baking sheet. Sprinkle with salt and pepper. Top with garlic, cheese, and bacon. Place under broiler until cheese is bubbly.
Remove from broiler and add a spoonful of sour cream on each and top with scallions.

Chili Garlic Shrimp

1 lb. peeled, deveined, large fresh shrimp
1.6 oz. package buffalo wing seasoning
5 Tbsp. unsalted butter
2 tsp. minced garlic
1/4 tsp. (or to taste) red pepper flakes
1/4 C. fresh cilantro, chopped
juice of 1 lime
lime wedges (optional)

Rinse shrimp in cold water and pat dry. Combine shrimp and buffalo seasoning in a plastic bag and shake to coat. Set aside.
In a large skillet over medium heat, combine butter, garlic, and red pepper flakes. When butter has melted, increase heat to medium-high, being careful not to burn butter or garlic.
Add shrimp when butter begins to pop and sizzle. Cook and stir 4-5 min. or until shrimp are opaque and cooked through.
Remove pan from heat, and stir in cilantro and lime juice. Garnish with lime wedges, if desired.

Gumbo with Black-Eyed Peas

1 Tbsp. olive oil
1 medium onion, chopped
1 medium green pepper, chopped
3 stalks celery, chopped
6 okra pods, sliced
4 Tbsp. unsalted butter
1/3 C. flour
4 C. chicken broth
1 tsp. salt
1 tsp. freshly ground black pepper
2 C. cooked rice
2 C. cooked chicken, chopped into bite-sized pieces
16 oz. bag frozen black-eyed peas
14.5 oz. can diced tomatoes
10 oz. can diced tomatoes and green chiles
3 cloves of garlic, pressed or finely minced

In a large pot over medium heat, heat oil and cook onion, pepper, celery, and okra until tender. Remove vegetables.
Add butter to pan and melt over medium-low heat. Whisk in flour. Cook 5-7 min., until golden brown roux has formed, stirring often.
Slowly add chicken broth to roux, whisking to incorporate. Bring to a boil over high heat, then reduce to simmer. Season with salt and pepper.
Stir in cooked vegetables, rice, and chicken, and add black-eyed peas, tomatoes, tomatoes with chiles, and garlic. Cook over medium heat 12-15 min., then reduce to simmer 5-10 min. and serve.

Country Captain

2 tsp. curry powder
1/4 tsp. paprika
1/4 tsp. cumin
1/4 tsp. cinnamon
1/4 C. all-purpose flour
1 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 lbs. chicken thighs and legs, bone in and skin on
2 Tbsp. butter
2 Tbsp. vegetable or canola oil
1 small yellow or sweet onion, diced
1 green bell pepper, cored and diced
1 yellow or orange bell pepper, cored and diced
2 cloves garlic, pressed or finely minced
1 tsp. minced fresh ginger
1/4 tsp. red pepper flakes
1 tsp. dried thyme
2 medium potatoes, peeled and diced
14 1/2 oz. can crushed tomatoes
1/2 C. chicken broth
1/4 C. golden raisins
toasted slivered almonds to garnish

In a small skillet over low heat, combine curry powder, paprika, cumin and cinnamon. Toast, stirring constantly, for 1-2 min., until spices become fragrant. Transfer to a small plate and set aside.
In a shallow bowl, mix together flour, salt, and pepper. Dredge the chicken pieces through the flour mixture, coating all sides and shaking off excess.
In a large skillet over medium-high heat, heat the butter and oil until the butter is melted. Add the chicken, searing the pieces on all sides until well-browned. Transfer the chicken to a plate and set aside.
Add the onion, both peppers, garlic, ginger, red pepper flakes, reserved toasted spices, and thyme. Reduce heat to medium, and saute until the onion is soft and translucent, about 6-7 min.
Add the potatoes, broth, raisins, and chicken. Bring to a simmer, then cover and continue simmering until the chicken is cooked through and the potatoes are tender. Adjust the seasoning with additional salt and pepper if needed. Serve garnished with toasted almond slivers over rice, if desired.

Black Bean Burger Sliders

1 can black beans, drained and rinsed
1/2 medium red bell pepper, finely chopped
1/2 medium jalapeno, seeded, deveined, and finely minced
1 1/2 Tbsp. fresh cilantro, chopped
1 Tbsp. lime juice
1 oz. Mexican blend shredded cheese
2 Tbsp. panko bread crumbs
1 tsp. cumin
1 tsp. chili powder
1/4 tsp. oregano
1/4 tsp. cayenne pepper
1 egg white
8 whole wheat mini hamburger buns or mini pita rounds, split
Toppings: lettuce, tomato, sour cream, guacamole, corn and tomato relish

Preheat oven to 350 degrees.
Line a baking sheet with foil and spray with nonstick cooking spray.
Place half of the black beans in the bowl of a food processor and pulse to form a rough paste. Transfer to a mixing bowl and add remaining black beans and all other ingredients.
Form the mixture into 8 small round patties of equal size and place on baking sheet.
Bake 14 min., turning halfway through baking. Place on buns and serve with your favorite toppings.

Corn and Tomato Relish

1 C. fresh corn kernels (2 ears)
1 medium tomato, diced small (1/2 C.)
1 green onion, thinly sliced
2 Tbsp. fresh cilantro, chopped
1 Tbsp. fresh lime juice
salt and freshly ground pepper

Combine ingredients and add salt and pepper to taste.

Latin Coconut Bars

18 oz. semi-sweet chocolate chips (about 3 C.)
5 C. sweetened shredded coconut
2 C. grated fresh coconut
5 C. granulated sugar
1 1/2 C. raisins
1 1/2 C. dried apricots, finely chopped
10 eggs, beaten
6 additional egg yolks, beaten
1 1/4 C. butter, melted (2 1/2 sticks)

Preheat oven to 325 degrees. Line the bottom of an 11 X 17 in. sheet pan wih aluminum foil, keeping the foil flat and unwrinkled. In the top of a double boiler, over gently simmering water, melt the chocolate. Pour chocolate into foil lined pan and refrigerate until set, about 10 min.
In a large bowl, stir together all of the remaining ingredients except the butter. Add the melted butter and stir until combined. Pour mixture into the pan over the hardened chocolate and spread evenly. Bake 40 min. or until golden brown on top.
Let cool at room temperature, or refrigerate until set, at least 4 hrs. and up to overnight. Unmold onto a cutting board and remove the foil before cutting into squares or bars.
Wrap in plastic wrap and place in airtight container. Refrigerate for up to 2 weeks or freeze up to 2 months.

Pictured on the far left.

Dessert Crostini

1 French baguette, cut into 1/2 in. slices
2 Tbsp. olive oil

Toppings:
8 oz. mascarpone cheese
2-3 Tbsp. honey, or to taste
dark chocolate squares, melted
sea salt
Fuji apples, chopped
4 oz. crumbled blue cheese

Preheat oven to 450 degrees. Place bread slices on baking sheet and brush with oil. Bake on top rack of oven 5-6 min. or until golden brown. Remove and arrange on platter. Spread with mascarpone sweetened with honey OR melted chocolate sprinkled with sea salt OR Fuji apples and blue cheese-which you would return to oven 1 min. or until cheese is melted and bubbly. You can also do a combination of all 3!

Garlic Roasted Aparagus

2 lb. fresh asparagus, tough ends trimmed, rinsed and patted dry
3 Tbsp. olive oil
1 1/2 Tbsp. pressed or finely minced garlic
salt
freshly ground black pepper
2 tsp. fresh lemon juice

Preheat oven to 425 degrees.
In a large glass baking dish, toss the asparagus with the oil and garlic. Season lightly with salt and pepper and toss. Bake until the asparagus is tender and lightly browned, about 15-20 min., depending on thickness of the stalks. Stir twice.
Remove from oven and adjust seasoning if necessary. Serve warm or at room temperature.

Revved up Reuben

4 C. water
2 lb. smoked pastrami, thinly sliced
8 oz. Swiss gruyere cheese
12 slices 10-grain bread, toasted
6 oz. cole slaw blend
6 Tbsp. thousand island dressing

Bring water to boil in a large saucepan. Add meat to pan and reduce heat to simmer. Cook 3 min.
While meat cooks, slice gruyere lengthwise into 6 thick slices.
In a small bowl, mix cole slaw with dressing and set aside.
Remove meat to a colander and let drain thoroughly. Place 6 slices of bread on large sandwich plates. Dividing the meat evenly, arrange on bread and top with cheese and slaw. Cover with a second slice of bread and serve immediately with dill pickle and your favorite chips.

Helpful Tip: If you'd like your sandwich hot, simply place meat & cheese topped bread under broiler about 1-2 min. or until cheese is melted before topping with slaw & second piece of bread. And of course, if you'd prefer it more traditional, simply use sauerkraut instead of the slaw mixture.

Hot Eggplant Parmesan Heroes

24 oz. eggplant cutlets (slices 1/2 in. thick)
2 eggs
1/2 C. milk
Italian seasoned bread crumbs
4 Tbsp. olive oil
32 oz. of your favorite jarred marinara sauce
2 baguettes, split
fresh mozzarella slices (2 fist size)

Preheat oven to 425 degrees.
Beat eggs and add milk in dish large enough to dredge eggplant. Place bread crumbs in a dish also large enough for dredging. Dredge eggplant in egg-milk mixture. Then in bread crumbs.
Meanwhile heat oil in large nonstick skillet on medium-high heat. Add eggplant slices to skillet and brown on each side, about 4 min. per side.
Line 2 baking sheets with foil and place loaves, cut sides up, on pans. Toast 2-3 min. or until golden brown.
Heat marinara sauce according to instructions, then spread generous amounts of sauce on each half of loaves. Arrange eggplant on the bottom halves, overlapping, followed by more sauce and a generous layer of mozzarella.
Place top of loaves over layers and return to oven for 5-6 min. or until bread is toasted and fillings are bubbling. Let sit 2 min. then cut into thirds and serve immediately.

Corn and Tomato Soup

2 Tbsp. olive oil

2 medium leeks, cleaned, white parts only, finely chopped

5 large ripe tomatoes, coarsely chopped (about 2 1/2 lb)
2 Tbsp. all-purpose flour
2 1/2 C. corn kernels (about 4 medium ears), corncobs reserved and cut in half
8 fresh basil leaves
1 Tbsp., plus 1 tsp. tomato paste
3 C. chicken stock
salt and freshly ground pepper to taste
1/2 C. sun-dried tomato croutons or other cheese croutons, for garnish
1/4 C. sour cream, for garnish
basil sprigs, for garnish

In a large soup pot, heat the olive oil on medium heat. Add the leeks and saute about 5 min. or until softened. Add the tomatoes and cook 3 more min. or until slightly softened. Add the flour and stir with a wooden spoon, making sure the flour is dissolved. Continue cooking 2 more min.
Add the corn kernels, basil leaves, tomato paste, chicken stock, and corncobs, and bring to a simmer. Simmer about 25 min. partially covered. Remove corncobs and discard.
Puree the soup using blender or food processor. Pour the soup through a fine strainer into a large container. Add salt and pepper to taste. Bring to room temperature and then refrigerate at least 4 hrs.
To serve, ladle the soup into soup bowls and top with a few croutons, a spoonful of sour cream, and a basil sprig.

Pasta Pomodoro

salt
1 Tbsp. olive oil, divided
6 cloves of garlic, thinly sliced
pinch of red pepper flakes
16 fresh basil leaves, torn into small pieces, divided
2 pts very ripe grape tomatoes
8 oz. dry spaghetti
freshly ground black pepper to taste
1 oz. Parmigiano-Reggiano cheese, freshly grated, divided

In a large pot, bring 6 quarts of water to a boil. Add 2 Tbsp. of salt.
In a large nonstick skillet over medium-low heat, heat 1/2 Tbsp. oil. Add garlic slices and toast, stirring constantly, for 3-4 min. or until browned. Watch closely so garlic doesn't burn.
Increase heat to medium and add the red pepper flakes and half of the basil leaves. Cook for 30 sec., then add tomatoes.
Add the pasta to the boiling water, and cook until al dente according to package directions, about 8 min., stirring occasionally.
Meanwhile, toss the tomatoes in the pan and cook about 5 min. or until they start to blister and the skins pop. Mash the tomatoes gently with a potato masher or fork to make a pulp, then turn off heat. Season lightly with salt and pepper.
Drain the pasta, reserving 1/4 C. of the cooking water. Add the drained pasta to the tomato mixture. Increase the heat to medium-high. Add half of the cheese. Cook about 2 min., or until sauce begins to cling to noodles, using a heat resistant spatula to toss the pasta to coat evenly.
Add remaining basil and olive oil and toss to coat. Season to taste with salt and pepper. Divide the pasta among 4 serving dishes and top with remaining cheese.