Sweet/Sour, Umami, Hanger Steak and Herbs

We had our herb/spices and tasting chapter in class today.

Got organic herbs donated from a local garden and had some dried ones as well - after smelling a few unfamiliar ones, I made a few notes.

• Star Anise- smells like licorice (which I do not like)
• Juniper Berry- smells like a nasty berry
• Cumin - holy damn don't take a big whiff
• Allspice - surprisingly pleasant, reminds me of Christmas and apple pie
• Pineapple Sage - smells like dirty gym socks
• Tumeric - spiced dirt
• Purple (sweet) Basil - much better when cooked, smells a little nasty fresh
• Lemon Basil - amazing delicious lemony basil aroma
• Texas Tarragon - another licorice smell
• Sweet Bay - the forest
• Mexican Oregano - peppery oregano
• Vietnamese Coriander - lemony musky air
• Thyme - ITALIA

After the assault on my nose (and accidentally exhaling into the dried oregano and sprayed it everywhere) - we switched to dill vs sweet pickles. Obviously I scarfed both down.

Then was the dreaded lemon tasting. Added salt to one slice, sugar to another slice, then salt + sugar to another. The salt + lemon was absolutely and utterly dreadful. Sugar and lemon was delicious - I generally do that with my lemon garnish in a restaurant anyway. Salt + sugar wasn't that bad - but the salt totally eff's up the taste.

Next was my favorite part! Cheesssseeeeeeeee tastingggg. I've never met a cheese I didn't like so I was especially excited about this part. We sampled...

• White Cheddar - delicious
• Smoked Gouda - delicious
• Gorgonzola - delicious (even the mold)
• Brie - creamy, pungent but delicious
• Feta - extremely strong by itself! much better with food
• Mozzarella - delicious, creamy, not overpowering
• Manchego - firm and buttery
• Swiss - delicious
• And others I forgot the name

We practiced our knife skills - I still suck at cutting a straight line. I have issues with my Julienne and Batonnet cuts. I had maybe 2 ~perfect cuts out of 2 potatoes and 2 carrots. Mostly plankish, and always one rectangle in with the other end perfectly square. My cubes made from these were rather cute tho! I even minced a potato for shits and giggles.

The class split up and made spinach ravioli on one side and calamari on the other. I, being a masochist, picked the calamari side. The steps to making calamari are much more... disgusting than I imagined but I manned up and did it. Here are step by step pictures in case you are curious.

A. Thaw frozen squid. Cut through arms near the eyes. With thumb and forefinger, squeeze out the inedible beak which will be located near the cut. Reserve tentacles.

B. Feel inside mantle for chitinous pen. Firmly grasp pen and attached viscera; remove from mantle. Wash mantle thoroughly and drain. It is now ready for stuffing. Make rings by cutting across mantle. Arms can be chopped, minced or left whole.

Procedure No. 2 -- Cutting Strips and Pieces

A. Thaw frozen squid. Cut through arms near the eyes. With thumb and forefinger, squeeze out the inedible beak which will be located near the cut. Reserve tentacles.

B. Feel inside mantle for chitinous pen. Firmly grasp pen and attached viscera; remove from mantle.

C. To cut strips or pieces, lay the mantle flat and cut down the center from top to tail. Spread open and wash thoroughly.

D. Cut mantle into size strips or pieces desired. Arms can be chopped, minced, or left whole. E. Soak the calamari in lemon juice until they turn pink. F. Make a batter of flour, salt, pepper and a bit of cayenne. Fry and nom! If that didn't get you in the mood for some seafood, nothing will. Paul (classmate) trimmed some hanger steak of the fat then pound the crap out of it to make it tender. Apparently a cow only has 2 pieces of hanger steak on it so they are rare and expensive. We seasoned the steak with kosher salt and pepper and then pan seared it. I have never in my life grilled/pan seared an entire steak (only strips for stir fry and quesadillas) so I was a little apprehensive. Heated up 1 Tbs of oil in pan (very important to heat oil first!) then seared the steak on both sides. We were supposed to do it medium rare, but 1) that makes me gag and 2) I accidentally overcooked it. Was very tasty but was so full from all the other food I had eaten that morning so I only ate a few pieces. I still prefer rib eyes. The last thing we made was fresh scrambled eggs (classmate has a farm with organic Araucuna chickens she plucked this morning from their bums). Seasoned the eggs with basil, oregano, chives, etc. The eggs were a little undercooked for my taste but the basil was delicious. Reminds me of the eggs I make with tomatoes and onions. Next class is dry/wet methods of cooking. Can't wait.

Rainbow Tie-Dye Cake

Ingredients:

• 2 boxes Betty Crocker White Cake mix
• 12 oz Sprite Zero
• ~6 different colors of food coloring
• Cool Whip or whipped cream

Directions:

Mix cake mix with Sprite Zero and divide into 6 bowls. Pour different colors of food coloring into each bowl and mix well. Make them very bold.

Drop the colours, one by one, into the middle of the pan, in neat concentric-ish gobs. Remember the cake is going to be sliced in the side there, so mixing it around on top isn’t going to make your slices any more psychedelic

(trust me, I did the three-dimensional thinking for you already).

Bake it at 350 for 30 minutes (or whatever the box directions say.)

Once its done I put it directly into the freezer to cool off (I feel it makes the cake extra moist?)

We topped it with Cool Whip.

http://www.omnomicon.com/rainbowcake

Watermelon and Cantaloupe Salad with Mint Vinaigrette

Ingredients

• 1 bunch fresh mint, chopped
• 1/4 cup lemon juice, from about 1 lemon
• 1/8 teaspoon amaretto
• 2 cups watermelon balls, from about half a watermelon
• 2 cups cantaloupe balls, from about 1 cantaloupe

Directions

In a blender, combine mint, lemon juice, and amaretto. Blend until smooth.

In a large bowl, combine the watermelon and the cantaloupe. Add the vinaigrette and toss. Transfer to a serving bowl and serve.

Mini-cheeseburgers

Ingredients

Chipotle Mayonnaise:

• 1 cup mayonnaise
• 2 chipotles in adobo sauce
• 1 tablespoon adobo sauce
• 1/2 lime, juice
• Salt and freshly ground black pepper

Sliders:

• 1 to 1 1/2 pounds ground chuck, 80/20
• Salt and freshly ground black pepper
• Cheese slices, your choice
• Mini burger buns

Burger Bar (if desired):

• Chipotle Mayonnaise
• Pickles
• Red onion slices

Directions

Chipotle Mayonnaise:
Add all the ingredients to a food processor and puree. Season, to taste, with salt and pepper.

Sliders:
Preheat grill over medium-high heat.

Form the meat into 2 to 3-ounce portions, packed tightly. Season with salt and pepper.

Place the sliders on the grill. Wait until they are nice and crusty on the first side, about 4 to 5 minutes and then flip and cook another 4 minutes. When the sliders are about done, top with desired cheese and close the grill, allowing the cheese to melt.

Place the slider on mini burger buns and top with chipotle mayonnaise and any other desired toppings.

Jamaican Coconut Candy

Ingredients

• 2 fresh coconuts, whole coconut, not shredded
• 2 cups chopped fresh ginger root
• 4 cups raw brown sugar (recommended: Natural Sugar)
• 1 cup chopped pecans (or nut of choice) optional
• Melted chocolate, for dipping

Directions

Crack open 2 coconuts. (Putting the coconuts in a 250 degree F oven for
several minutes will make them easier to crack open).

Scoop out the coconut meat using a paring knife. Clean the coconut and cut up into
bite-sized pieces. Put the coconut pieces and chopped ginger root into a large
pot (cast iron works best).

Cover with water and boil for 3 to 4 hours to soften and bring out the flavors. Be sure to continue to add water

as it boils down. Once the water has reduced, add brown sugar and boil
for another 30 to 40 minutes or until there is no liquid left.

It should be in a syrup state. Fold in chopped pecans. Drop pieces onto
nonstick foil and let set for about 15 minutes. Dip in melted chocolate
and sprinkle with chopped nuts.

Soy-Ginger Roast Chicken with Shiitake Mushrooms

Ingredients

• 1 1/4 cups soy sauce
• 1 cup firmly packed brown sugar
• 1/2 cup coarsely chopped fresh ginger
• 10 cloves garlic, peeled and crushed
• 1 chicken (6 to 8 lb.)
• 1/2 cup chopped fresh cilantro
• 1/4 cup cilantro sprigs, rinsed
• Salt and pepper
• 1 cup fat-skimmed chicken broth
• 1/4 cup rice vinegar
• 1/4 cup mirin (see notes) or sake
• 1 tablespoon prepared hoisin sauce
• 1 tablespoon Asian (toasted) sesame oil
• * 2 pounds fresh shiitake mushrooms (2-in. caps)
• 1 pound green onions

Preparation

1. In a 10- to 12-quart pan, combine 1 cup soy sauce, brown sugar, 1/4 cup
ginger, 6 cloves garlic, and 4 quarts water; mix well.

2. Remove giblets from chicken and reserve for other uses. Pull off and discard
lumps of fat. Rinse bird well inside and out; pierce skin all over with
a fork. Lay chicken breast down in brine; cover and chill at least 4 or
up to 12 hours, turning bird several times.

3. Discard brine and rinse chicken thoroughly under cold running water, rubbing gently; pat dry. If desired, fold wing tips under first joint. Set bird breast up
on a V-shaped rack in an 11- by 17-inch pan.

4. Starting at the neck, gently ease your fingers under skin to loosen it over breast.
Push 1/4 cup chopped cilantro under skin and spread evenly over breast.
Place cilantro sprigs in body cavity; add 2 tablespoons ginger and
remaining 4 cloves garlic. Sprinkle chicken lightly with salt and
pepper.

5. Roast in a 425° regular or convection oven for 30 minutes.

6. Meanwhile, in a large bowl, mix remaining 1/4 cup soy sauce, 2
tablespoons ginger, and 1/4 cup chopped cilantro with broth, vinegar,
mirin, hoisin, and sesame oil. Rinse and drain shiitake mushrooms; trim
and discard stems. Rinse and drain green onions; trim and discard ends.
Cut off green tops and chop; also chop white bottoms. Mix mushrooms,
chopped white parts of onions, and all but 1/2 cup chopped green tops
with soy mixture. Lift out with a slotted spoon and distribute around
chicken in pan; reserve soy mixture.

7. Continue to roast chicken, turning vegetables with a wide spatula after about 20 minutes, until a thermometer inserted through thickest part of breast to bone
reaches 170°, or 180° through thickest part of thigh at joint, 3/4 to 1
1/4 hours longer.

8. Insert a carving fork into body cavity, piercing carcass; lift bird and tilt to drain juices into pan. Set chicken on a rimmed platter. With a slotted spoon, arrange vegetables around chicken. Let rest in a warm place about 15 minutes.

9. Meanwhile, skim and discard fat from pan. Add reserved soy mixture and
stir often over high heat, scraping browned bits free, until reduced to
3/4 cup, about 10 to 12 minutes. Pour through a fine strainer into a
small pitcher or bowl.

10. Sprinkle mushroom mixture with remaining 1/2 cup chopped green onion tops. Carve chicken and serve with vegetables and pan juices. Add salt and pepper to taste.

Thai Pesto Shrimp

Ingredients:

• 1 1/2 lb peeled, large raw shrimp (16/20 count)
• Coconut Lime Rice
• 1 c. fresh cut cilantro leaves
• 3 tbsp. lime juice
• 2 tbsp. unsalted dry-roasted peanuts
• 2 tbsp. minced fresh ginger
• 2 garlic cloves, minced
• 3/4 tsp. salt
• 2 tsp. honey
• 1/2 tsp. crushed dried red pepper
• 1/4 c. olive oil

Coconut Lime Rice:

• 1 cup light coconut milk
• 1/2 teaspoon salt
• 1 1/2 cups uncooked jasmine rice
• 1 teaspoon lime zest
• 1 1/2 tablespoons fresh lime juice
• 
  
• Directions:
• 
  
• Coconut Lime Rice:
• Bring coconut milk, salt, and 2 cups water to a boil in a saucepan over medium heat. Stir in rice; cover, reduce heat to low, and simmer, stirring occasionally, 20 to 25 minutes or until liquid is absorbed and rice is tender. Stir in lime zest and juice.

Thai Pesto Shrimp:
Peel shrimp and devein. Prepare coconut lime rice.

Meanwhile, process cilantro, next 7 ingredients, and 3 tbsp. olive oil in a food processor, 15 to 20 seconds, or until smooth.

Homemade Chicken Pot Pie

Ingredient:

• 2 pie crusts (1 box pillsbury)
• 1 can cream celery
• 1 can cream of chicken
• 3 or 4 boneless/skinless chicken breasts
• 1 can veg-all
• chicken broth

Directions:

Boil chicken in chicken broth for 45 minutes or until done. Chop it up.

Mix cream of celery, cream of chicken and chicken broth in a pot and boil.

Spray bottom of pan with Pam. Line with 1 pie crusts. Put chopped chicken on bottom, drained veg-all next, then soul mixture. Top with other pie crust. Seal shut. Poke holes. Smear melted butter.

Put in oven on 350 for 40 minutes or until top is golden brown

Cheesy Asparagus Rigatoni Bake

Ingredients:

• 1 pkg rigatoni pasta
• 2 c sliced baby portobello mushrooms
• 2 tbsp butter
• 3/4 lb asparagu spears, cut into 3 inch pieces
• 1 can quartered artichokes, drained
• 2 tsp minced garlic
• 2 cup low-fat ricotta cheese
• 1 1/4 c shredded italian style cheese (5oz)
• 1/4 cup chopped fresh basil
• 1/4 cup milk

Directions:

1. Preheat oven to 425. Coat 13x9 inch baking dish with cooking spray.

2. Cook rigatoni in large pot of boiling water 8-10 minutes, drain. Meanwhile, melt butter in large skillet. Add mushrooms, cook and stir until soft. Add asparagus, artichoke hearts and 1 tsp of the garlic; cook 2 minutes until asparagus is crisp-tender. Remove from heat; stir in uncooked pasta. Pour into unprepared baking dish.

3. In medium bowl combine ricotta, 1 cup of shredded cheese, basil, milk, remaining 1 tsp of garlic and salt and pepper to taste; mix into pasta mixture. Sprinkle with remaining 1/4 cup shredded cheese. Bake 20 minutes or until cheese melts and turns golden.

Chicken Breasts with Gorgonzola-Tomato Salsa

Ingredients

• 2 cups chopped tomato
• 1/3 cup minced red onion
• 1/3 cup finely chopped fresh basil
• 2 teaspoons extra virgin olive oil
• 1 teaspoon kosher salt, divided
• 6 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 3 tablespoons crumbled Gorgonzola cheese

Preparation

Combine tomato, onion, basil, oil, and 1/2 teaspoon salt in a medium bowl. Let stand at room temperature.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken with remaining 1/2 teaspoon salt and pepper.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 3 chicken breast halves to pan; cook 4 minutes on each side or until chicken is browned and done. Remove from pan; keep warm. Repeat procedure with remaining 3 chicken breast halves.

Stir cheese into tomato mixture. Place 1 chicken breast half on each of 6 plates; top each serving with about 1/3 cup salsa.

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Wine-Soaked Burgers

(makes 6 burgers)
A twist on the standard hamburger recipe, these flavorful burgers will impress the guests at your next barbecue. These delicious patties are great for grilling!

Ingredients

• 2 pounds ground round beef
• 6 fresh bay leaves
• 8 cloves garlic, minced
• 2-1/2 cups dry white wine
• 1-1/2 cups lemon juice
• 2 tablespoons red-wine vinegar
• 1 tablespoon extra-virgin olive oil
• Salt and freshly ground black pepper

Directions:

Form the beef into 6 patties. Place a bay leaf under each hamburger on a flat, non-reactive baking dish and sprinkle garlic over the top. Stir the wine, lemon juice, vinegar, and olive oil together and pour over the patties. Season to taste with salt and pepper. Cover and refrigerate, turning the hamburgers several times, for at least 3 hours.

Half an hour before cooking, remove the burgers from the refrigerator and drain on paper towels. Discard the bay leaves. Grill, broil, or fry in a preheated skillet 3 to 6 minutes per side. Serve on warmed rolls and enjoy!

Chicken and Mixed Vegetable Quesadillas with Artichokes, Mushroom

Ingredients:

• Cooking spray
• 2 cooked chicken breast halves
• 8 (6 to 8-inch) flour tortillas
• 1/2 cup chopped red onions
• 1/2 cup sliced mushrooms
• 1/2 cup sliced roasted red peppers (from water-packed jar)
• 1/2 cup sliced artichokes (from water-packed can or jar)
• 1/4 cup shredded Monterey jack or pepper jack cheese, for each quesadilla

Directions:

Coat a large skillet or griddle with cooking spray. Set pan over medium heat to preheat.
Using a fork, pull chicken meat from bone in shreds.

Arrange tortillas on a flat surface. Top 1 side of each tortilla with an equal amount of chicken, mushrooms, red peppers, and artichokes. Top vegetables with shredded cheese. Fold over tortillas, making a half moon. Place quesadillas in (or on) prepared pan and cook 3 minutes per side, until golden brown and cheese melts.

Baked Spinach-and-Artichoke Dip

Ingredients

• 2 (6-oz.) packages fresh baby spinach
• 1 tablespoon butter
• 1 (8-oz.) package 1/3-less-fat cream cheese
• 1 garlic clove, chopped
• 1 (14-oz.) can artichoke hearts, drained and chopped
• 1/2 cup light sour cream
• 1/2 cup shredded part-skim mozzarella cheese, divided
• Fresh pita wedges or baked pita chips

Preparation

1. Microwave spinach in a large, microwave-safe bowl at HIGH 3 minutes or until wilted. Drain spinach well, pressing between paper towels. Chop spinach.

2. Melt butter in a nonstick skillet over medium-high heat. Add cream cheese and garlic; cook 3 to 4 minutes, stirring constantly, until cream cheese melts. Fold in spinach, artichokes, sour cream, and 1/4 cup mozzarella cheese; stir until cheese melts.

3. Transfer mixture to a 1-qt. shallow baking dish. Sprinkle with remaining 1/4 cup mozzarella cheese.

4. Bake at 350° for 15 minutes or until hot and bubbly. Serve immediately with fresh pita wedges or baked pita chips.

Note: Thoroughly wash bagged spinach before using.

Note: Nutritional analysis does not include pita wedges or baked pita chips.

Grasshopper Cake

Ingredients:

• 1 c all-purpose flour
• 1/2 c unsweetened cocoa
• 1/4 tsp unsweetened cocoa
• 1/2 c butter or margarine (softened)
• 1 1/4 c sugar (see step 2)
• 1 tbs sugar (see step 6)
• 3 large eggs
• 20 crème de menthe thin mints
• 1 1/2 cup(s) heavy or whipping cream

Directions:

1) Preheat oven to 350 degrees F. Grease 15 1/2" by 10 1/2" jelly-roll pan; line with waxed paper. On another sheet of waxed paper, combine flour, cocoa, and salt.

2) In large bowl, with mixer on low speed, beat butter and 1 1/4 cups sugar just until blended. Increase speed to high; beat 3 minutes or until mixture is light and creamy, frequently scraping bowl with rubber spatula. Reduce speed to low; add eggs, one at a time, beating well after each addition. Add flour mixture; beat just until combined, occasionally scraping bowl.

3) Pour batter into prepared pan and spread evenly. Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool cake completely in pan on wire rack, about 40 minutes.

4) Meanwhile, with vegetable peeler, shave a long side of each mint lengthwise to equal 1/2 cup chocolate curls. (You can only shave about half of each mint before it breaks.) Set aside curls for sprinkling on top of assembled cake. Chop broken pieces and reserve for use in filling (you will have about 1/3 cup chopped mints).

5) With small knife, loosen cake sides from waxed paper; invert cake onto cutting board. Carefully remove waxed paper. With sharp knife, trim 1/4 inch from each side of cake. Cut cake crosswise into 3 equal rectangles (about 9 1/2" by 4 1/2" each).

6) In medium bowl, with mixer on medium speed, beat cream and remaining 1 tablespoon sugar until stiff peaks form. With rubber spatula, gently fold reserved chopped mints into whipped cream.

7) Place 1 cake rectangle on serving plate; top with 1 generous cup whipped cream mixture and spread evenly. Repeat 2 times with remaining cake and cream mixture. Sprinkle top with mint chocolate curls. Cover and refrigerate cake if not serving right away.

Jeweled Grape Terrine

Ingredients:

• 2 envelope(s) unflavored gelatin
• 1/2 c cold water
• 1/2 c sugar
• 2 1/2 c late harvest Riesling or other sweet white wine
• 2 tbs fresh lemon juice
• 2 c red seedless grapes (chilled)
• 2 c green seedless grapes (chilled)

Directions:

1) In cup, evenly sprinkle gelatin over water. Let stand 2 minutes to allow gelatin to absorb liquid and soften slightly.

2) In 2-quart saucepan, heat sugar and 1 cup Riesling on medium-low, stirring occasionally until sugar dissolves. Stir in softened gelatin mixture, and heat 1 to 2 minutes or until gelatin dissolves, stirring frequently. Remove saucepan from heat. Stir in lemon juice and remaining 1 1/2 cups Riesling.

3) Pour gelatin mixture into 9" by 5" loaf pan. Refrigerate 1 1/2 hours to let it set slightly. Add grapes, distributing evenly; cover and refrigerate overnight, until firm.

Mom's Coffee Cake Rolls

Ingredients

• 20 Hungry Jack flaky biscuits

Cream Cheese Mixture:

• 8 oz cream cheese
• 2 tbs butter
• 1/2 c coconut (optional)
• 1/2 c powdered sugar

Brown Sugar Mixture:

• 1/4 c butter
• 1/2 c chopped pecans
• 1 c brown sugar
• 1/4 c dark karo syrup

Directions:

Mix together Brown Sugar Mixture and spread in 12x8 baking dish.

Flatten out biscuits on a plate. Mix together cream cheese mixture. Place ~1 Tbs in each biscuit and roll it up. Place biscuits face down in Brown Sugar Mixture in Baking Dish!

Biscuits pre-flip

Bake at 350 for 30 minutes. Let cool 5 minutes then flip upside down in serving dish.

Pan-Grilled Chicken with Cranberry Salsa

Ingredients

• 4 (4-ounce) skinned, boned chicken breast halves
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/3 cup minced green onions
• 1 tablespoon minced pickled jalapeño peppers
• 2 teaspoons balsamic vinegar
• 1 (12-ounce) container cranberry-orange sauce (such as Ocean Spray)
• 2 tablespoons minced fresh cilantro, divided
• 1 1/2 tablespoons lime juice, divided
• 2 tablespoons 1/3-less-fat cream cheese

Preparation

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and flatten to a 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle with salt and pepper. Heat a grill pan over medium-high heat; cook chicken for 5 minutes on each side or until done. Keep warm.

Combine onions, jalapeños, vinegar, and cranberry sauce in a medium bowl. Stir in 1 tablespoon cilantro and 1 tablespoon lime juice.

Combine 1 tablespoon cilantro, 1 1/2 teaspoons lime juice, and cream cheese in a small bowl; stir well to combine. Spoon salsa evenly onto individual plates. Place chicken on top of salsa; top with a dollop of cilantro cream. Serve immediately.

S'more Brownies

Ingredients

Crust:

• 6 tablespoons unsalted butter, melted
• 1 1/2 cups crushed graham cracker crumbs
• 2 tablespoons sugar
• Pinch fine salt

Brownie:

• 8 tablespoons (1 stick) unsalted butter
• 4 ounces unsweetened chocolate, chopped
• 1 cup packed light brown sugar
• 3/4 cup white sugar
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon fine salt
• 4 large cold eggs
• 1 cup all-purpose flour

Topping:

• 4 cups large marshmallows

Directions

Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

Pam's Cornbread

Ingredients:

• one box of jiffy cornbread mix
• 3 large eggs
• 1 8 oz carton sour cream
• 1/3 c vegetable oil
• small can cream corn

Directions:

Mix together all ingredients well.

Bake 375 for bout 35 min or until golden brown

Can broil at end if you want top more brown

Pam's Baked Beans

Ingredients:

• 1 can Brown Sugar Baked Beans
• 1/2 cup chopped yellow onion
• 1 green bell pepper chopped (optional)
• 1lb lean ground beef
• 1/4 cup brown sugar
• Add ketchup, mustard, Lea N Perrins, bbq sauce, or hot sauce (optional) to taste.

Directions:

Brown ground beef. Drain.

Mix in 12x8 baking dish with baked beans and other ingredients.

Cook at 350 for 30-45 minutes. Stir occasionally.

Alex's Penne Amatriciana

Ingredients for Amatriciana Sauce: (for use with any type of pasta):

• 1/2 lb. Diced Pancetta
• 1/2 lb. Bacon (take the strips and cut them into squares)
• 1 Can of Tomato Puree
• 3-4 Leaves of fresh Basil
• 1 Meduim-Large Onion -- cut into small pieces
• 3 Cloves of Garlic -- crush and cut into small pieces
• Olive Oil
• Salt
• Pepper

Directions:

-- Put olive oil in a pot.
-- Add the pancetta and bacon and turn to high heat.
-- Season with some salt and pepper. (Optional, add some red pepper flakes for some spice).
-- Let the meat brown (approx. 10 mins).
-- Once the meat is golden brown, add the onion and garlic.
-- Cook till the onion becomes translucent (approx. 6 mins).
-- After that, add the tomato puree.
-- Once it starts bubbling a bit, reduce heat and let simmer to thicken the sauce.
-- Before you serve, stir in some fresh basil for added flavor.

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Sweetheart Jamwiches

Ingredients:

• 1 (15-ounce) package refrigerated piecrusts
• 1 egg white, lightly beaten
• 2 tablespoons granulated sugar
• 1 (3-ounce) package cream cheese, softened
• 1/4 cup powdered sugar
• 2 tablespoons butter, softened
• 1/2 teaspoon almond extract
• 1/2 (10-ounce) jar seedless raspberry preserves or strawberry jam
• 1/2 cup white chocolate morsels
• 1 tablespoon butter
• Red sparkling sugar (optional)

Preparation:

Unfold piecrusts on a lightly floured surface, and roll to press out fold lines. Cut with a 2-inch heart-shaped cookie cutter. Reroll remaining dough, and repeat procedure. (There should be a total of 46 pastry hearts.) Brush 1 side of each pastry heart with egg white, and sprinkle evenly with granulated sugar. Place pastry hearts on 2 ungreased baking sheets.

Bake at 400° for 7 to 8 minutes or until lightly browned. Remove hearts to wire racks, and let cool.

Stir together cream cheese, powdered sugar, 2 tablespoons butter, and almond extract until blended.

Spread cream cheese mixture evenly on unsugared sides of half the hearts; spread about 1/2 teaspoon preserves over mixture. Top with remaining hearts, unsugared sides down.

Microwave white chocolate morsels and 1 tablespoon butter in a glass bowl at HIGH 1 minute or until melted. Stir until smooth. Place mixture in a small heavy-duty zip-top bag; seal bag. Snip a tiny hole in 1 corner of bag, and drizzle over tarts. Let cool completely; sprinkle with red sparkling sugar, if desired. Place in candy boxes, if desired.

1-2-3 Jambalaya

Ingredients

• 1 large onion, diced
• 1 large green bell pepper, diced
• 1 pound smoked sausage, cut into 1/4-inch slices
• 1 tablespoon olive oil
• 4 cups chopped cooked chicken
• 3 cups uncooked long-grain rice
• 2 (10 1/2-ounce) cans French onion soup, undiluted
• 1 (14 1/2-ounce) can chicken broth
• 1 (14 1/2-ounce) can beef broth
• 2 to 3 teaspoons Creole seasoning
• 2 to 3 teaspoons hot sauce
• Garnish: fresh cilantro sprigs

Preparation

Sauté first 3 ingredients in hot oil in a Dutch oven 4 to 5 minutes or until sausage is browned. Stir in chicken and next 6 ingredients.

Bake, covered, at 350° for 40 minutes, stirring after 30 minutes. Garnish, if desired.

Chicken Cobbler Casserole

Ingredients

• 6 tablespoons melted butter, divided
• 4 cups cubed sourdough rolls
• 1/3 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 2 medium-size sweet onions, sliced
• 1 (8-ounce) package sliced fresh mushrooms
• 1 cup white wine
• 1 (10 3/4-ounce) can cream of mushroom soup
• 1/2 cup drained and chopped jarred roasted red bell peppers
• 2 1/2 cups shredded cooked chicken

Preparation

Toss 4 tablespoons melted butter with next 3 ingredients; set aside.

Sauté onions in remaining 2 tablespoons butter in a large skillet over medium-high heat 15 minutes or until golden brown. Add mushrooms, and sauté 5 minutes.

Stir in wine and next 3 ingredients; cook, stirring constantly, 5 minutes or until bubbly. Spoon mixture into a lightly greased 9-inch square baking dish; top evenly with bread mixture.

Bake at 400° for 15 minutes or until golden brown.

Chicken-and-Artichoke Toast

Prep: 10 min. To serve hot, spread salad on slices of frozen Texas toast, sprinkle with shredded Colby-Jack cheese, and bake at 425° for 10 minutes or until golden brown.

Prep Time: 10 minutes
Yield: Makes 4 servings

Ingredients

• 4 cups chopped cooked chicken breasts
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 1/2 cup chopped toasted pecans
• 1/2 cup mayonnaise
• 1 teaspoon celery salt
• 1/2 teaspoon pepper

Preparation

Stir together all ingredients; cover and chill until ready to serve.

Chicken Puttanesca with Angel Hair Pasta

Ingredients

• 8 ounces uncooked angel hair pasta
• 2 teaspoons olive oil
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• 2 cups tomato-basil pasta sauce (such as Muir Glen Organic)
• 1/4 cup pitted and coarsely chopped kalamata olives
• 1 tablespoon capers
• 1/4 teaspoon crushed red pepper
• 1/4 cup (1 ounce) preshredded Parmesan cheese
• Chopped fresh basil or basil sprigs (optional)

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.

Heat oil in a large nonstick skillet over medium-high heat. Cut chicken into 1-inch pieces. Add chicken to pan; sprinkle evenly with salt. Cook chicken 5 minutes or until lightly browned, stirring occasionally. Stir in pasta sauce, olives, capers, and pepper; bring to a simmer.

Cook 5 minutes or until chicken is done, stirring frequently. Arrange 1 cup pasta on each of 4 plates; top with 1 1/2 cups chicken mixture. Sprinkle each serving with 1 tablespoon cheese. Garnish with chopped basil or basil sprigs, if desired.

Grilled Chicken with Pinot-Plum Sauce

Ingredients

Sauce:

• 2 cups chopped ripe plums (about 3 small)
• 1 cup pinot noir or other dry red wine
• 2 tablespoons brown sugar
• 1 tablespoon red wine vinegar
• 1/8 teaspoon salt

Chicken:

• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• Cooking spray

Preparation

To prepare sauce, combine first 4 ingredients in a small saucepan (A); bring to a boil. Reduce heat; simmer 25 minutes or until thick, stirring occasionally (B). Remove from heat; stir in 1/8 teaspoon salt. Pour into a small bowl; cool to room temperature.

Prepare grill to medium-high heat.

To prepare the chicken, sprinkle the chicken with 1/8 teaspoon salt and pepper. Place chicken on a grill rack coated with cooking spray. Grill 4 minutes on each side or until done. Serve chicken with plum sauce.

Mediterranean Chicken Couscous

Ingredients

• 1 1/4 cups low-sodium fat-free chicken broth
• 1 (5.6-ounce) package toasted pine nut couscous mix
• 3 cups chopped cooked chicken (about 1 rotisserie chicken)
• 1/4 cup chopped fresh basil
• 1 (4-ounce) package crumbled feta cheese
• 1 pint grape tomatoes, halved
• 1 1/2 tablespoons fresh lemon juice
• 1 teaspoon grated lemon rind
• 1/4 teaspoon pepper
• Garnish: fresh basil leaves

Preparation

Heat broth and seasoning packet from couscous in the microwave on HIGH for 3 to 5 minutes or until broth begins to boil. Place couscous in a large bowl, and stir in broth mixture. Cover and let stand 5 minutes.

Fluff couscous with a fork; stir in chicken and next 6 ingredients. Serve warm or cold. Garnish, if desired.

Tip: You'll need to buy a 2/3-ounce package of fresh basil and 1 rotisserie chicken to get the right amount of basil and chicken for this recipe. Substitute 4 teaspoons of dried basil if you can't find fresh.

Mixed Bean-Cherry Tomato Salad with Basil Vinaigrette

Ingredients

• 1 pound fresh green beans, trimmed
• 1 pound fresh wax beans, trimmed
• 1/4 cup balsamic vinegar
• 2 tablespoons extravirgin olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 cups cherry tomatoes, halved (2 pints)
• 1 cup loosely packed basil leaves, coarsely chopped
• 1/2 cup finely chopped red onion
• Fresh basil sprigs (optional)

Preparation

Cook green and wax beans in boiling water 5 minutes. Drain and plunge beans into ice water; drain.

Combine vinegar, oil, salt, and pepper. Add beans, tomatoes, basil leaves, and onion; toss gently. Cover and chill. Garnish with basil sprigs, if desired.

Honey-Glazed Carrots

Ingredients

• 1 1/2 quarts water
• 5 cups thinly sliced carrots
• 3 tablespoons chopped fresh parsley
• 2 tablespoons honey
• 1/2 teaspoon salt
• 1/2 teaspoon grated orange rind
• 1/4 teaspoon freshly ground black pepper

Preparation

Bring water to a boil in a medium saucepan. Add carrots; cook for 20 minutes or until tender. Drain well.

Place carrots and remaining ingredients in a large bowl; toss gently.

Grilled Asparagus with Balsamic Vinegar

Ingredients

• 1 pound thin asparagus spears
• 1 teaspoon olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• Cooking spray
• 1 tablespoon balsamic vinegar

Preparation

Prepare grill.

Snap off tough ends of asparagus; place in a bowl or shallow dish. Drizzle asparagus with oil; sprinkle with salt and pepper, tossing well to coat.

Place asparagus on a grill rack coated with cooking spray; grill 2 minutes on each side or until crisp-tender.

Place asparagus in a bowl; drizzle with vinegar. Serve immediately.

Sweet Potatoes with Meringue

Ingredients

• 4 pounds orange sweet potatoes
• 1/2 teaspoon butter for pan
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon minced fresh thyme
• 4 egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract

Preparation

Preheat oven to 375°. Peel sweet potatoes and cut into 1/4-in. slices. Butter an 8- by 8-in. pan and arrange slices in layers, sprinkling with salt, pepper, and thyme as you go. Cover with aluminum foil and bake potatoes until they are tender when pierced with a fork, 45 to 90 minutes.

Over high heat, bring 1 cup water to a boil in a medium pot. Reduce heat to maintain a simmer. Put egg whites and cream of tartar in a rimmed metal bowl just big enough to fit into pot over water. Set bowl over pot and whisk egg whites constantly until hot but not cooking, 3 to 5 minutes. Take off heat and beat until firm peaks form. Sprinkle in sugar and vanilla and beat into stiff, shiny peaks. Spread over cooked sweet potatoes. Put under a broiler until nicely browned and serve hot.