Pesto Pasta Salad with Grilled Chicken

Ingredients:
1 pound bow tie pasta
3/4 cup Pesto
1/2 pint cherry tomatoes, halved
fresh basil
salt and pepper
olive oil, as needed
grilled chicken, cut into cubes

Directions:
Bring a large pot of salted water to boil. Stir in the bow ties and cook, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and run it under cold water just until it stops steaming. Bounce the pasta around to get rid of as much water as you can.Dump the pasta into a large serving bowl. Stir in the pesto until the pasta is coated. Toss in the cherry tomatoes and cubed chicken. Taste the salad and season it as you like with salt and pepper. Trim basil leaves into thin strips (about 5-7 leaves). You can make the salad up to about 1 hour before you serve it. Check out the salt and pepper just before you serve the salad. If it's looking a little dry, add some olive oil and stir it around.

S'more Cupcakes

Ingredients:
1/2 cup all-purpose flour
1 1/2 cups finely crushed graham crackers (about 20)
2 teaspoons baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup milk
1 cup milk chocolate chips
7 Minute Frosting

1. Preheat oven to 350°F.
2. Mix flour, crushed graham crackers, baking powder, and salt together and set aside.
3. Cream butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add vanilla. Alternately add flour mixture and milk and beat until batter is almost smooth. Fold in chocolate chips.
4. Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for 20-25 minutes or until a tester inserted into the center comes out clean. Remove from oven and cool.
5. Frost cooled cupcakes and sprinkle with grated milk chocolate or graham cracker crumbs or decorate as desired.


7 Minute Frosting
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract

Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. Use a culinary torch to brown the tops.

Chocolate Toffee Rounds

Ingredients:
8 oz. bittersweet chocolate, coarsely chopped
2 TBS unsalted butter
3/4 cup light brown sugar
2 large egg
2 tsp vanilla extract
1/2 tsp baking powder
1/8 tsp salt
1/4 cup unbleached all-purpose flour
1 cup toffee bits or chopped Heath bars
1 cups semi-sweet chocolate chips

Directions:
Preheat oven to 350 degrees. Lightly grease (or line with parchment paper) two baking sheets.
In the microwave or in a saucepan over very low heat melt the chocolate and butter together, stirring until smooth. Set the mixture aside to cool to lukewarm.
In a medium-sized bowl, beat together the brown sugar, eggs, vanilla, baking powder, and salt. Beat in the melted chocolate, then stir in the flour, toffee bits, and chocolate chips.
Drop the dough by the tablespoonful onto the prepared baking sheets. Bake the cookies for about 12 minutes or until the tops are cracked and dry, but the cookies are still soft to the touch. Don’t overbake these; they’ll become firm as they cool.
Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes, then transfer them to a rack to cool completely.

Coconut Butter Thins

Ingredients:
1 1/2 cups all-purpose flour
1/4 cup cornstarch
1/4 teaspoon salt
Pinch of ground coriander
2/3 cup sugar
Grated zest of 1 lime
2 sticks (8 ounces) unsalted butter, at room temperature
1 1/2 teaspoons pure vanilla extract
2/3 cup sweetened shredded coconut
1/2 cup finely chopped macademia nuts (don't be afraid to use salted nuts)

Directions:
Whisk together the flour, cornstarch, salt and coriander.
If you want to get a little more flavor out of the lime zest, put the sugar and zest in the mixer bowl and, using your fingertips, work the zest into the sugar until the sugar is moist and the mixture fragrant.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter, sugar and zest on medium speed for about 3 minutes, or until smooth. Beat in the vanilla extract. Reduce the mixer speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Add the coconut and nuts and pulse to incorporate them. There will probably be some dry ingredients in the bottom of the bowl--don't work them in with the mixer, just reach into the bowl and knead them in.
Transfer the soft, sticky dough to a gallon-size zipper-lock bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9-x-10 1/2-inch rectangle that's 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn't cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours or for up to 2 days.
GETTING READY TO BAKE: Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.
Put the plastic bag on a cutting board and slit it open. Turn the dough out onto the board (discard the bag), and, using a ruler as a guide and a sharp knife, cut it into 32 squares, each roughly 1 1/2 inches on a side. Transfer the squares to the baking sheets, leaving about 2 inches between them, and carefully prick each one twice with a fork, gently pushing the tines through the cookies to the sheet.
Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale--they shouldn't take on much color. Transfer the cookies to a rack and cool to room temperature.

Mushroom Smothered Steak

Ingredients:
2 (10-ounce) filet mignon (or in my case, Ribeye steaks)
2 tablespoons vegetable oil
1 tablespoon salt
1 tablespoon coarsely cracked black peppercorns
2 tablespoons unsalted butter, at room temperature, optional

Directions:
Preheat the oven to 400 degrees F.Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.Brush the steaks with the vegetable oil on each side and season with salt and pepper.When the skillet is ready, add the steaks and sear them evenly on both sides for about 1 1/2 minutes per side.Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Top with mushroom cream sauce (recipe below) and serve.

Mushroom Cream Sauce
2 pounds baby Portobello mushrooms
1/2 cup good olive oil
1 shallot, chopped
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon Worcestershire sauce
1/2 cup heavy cream (you could also use half and half)
1 tablespoon dry red wine

Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.Heat the olive oil in a large Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the Worcestershire sauce, red wine and cream and cook for 2 more minutes. Serve warm over steaks.

Cream Cheese Pound Cake

Ingredients:
3 .5 cups all purpose flour, sifted
1 tsp baking powder
1 cup butter, room temperature
8 oz. cream cheese, room temperature
3 cups sugar
1 tsp vanilla
6 eggs, room temperature
1 cup milk, room temperature

Cream Cheese Icing
4 oz. cream cheese, room temperature
2 Tbsp butter, room temperature
2 cups powdered sugar
3 Tbsp milk
Cream butter and cream cheese. Add sugar and milk until thoroughly combined.Spread on top of cake. Store in the refrigerator.

Directions:
Preheat oven to 325 degrees.Sift flour and baking powder in a medium bowl and set aside.Using a mixer, cream butter, cream cheesea nd sugar for about 6 minutes.Add eggs one at a time, mixing well after each addition.Add vanilla and milk until combined.Add flour mixture until completely combined.Pour into two greased and floured 9x5 loaf pans. Stir in 2-cups hulled and diced strawberries for each loaf if desired. Bake for about 60 minutes or until done.

Cherry Chocolate Cupcakes

Ingredients:
3/4 cup flour
1/3 cup cocoa powder
1 tsp. baking powder
½ tsp. baking soda
½ tsp. ground cinnamon
¼ tsp. salt
1/3 cup unsalted butter, softened
¾ cup sugar
2 eggs
1 tsp. vanilla
½ cup sour cream

cherry frosting (recipe below)
chocolate dipped cherries (recipe below)

Preheat oven to 350 degrees. Line cupcake pan. In bowl combine ¾ cup flour, 1/3 cup cocoa powder, baking powder, baking soda, salt, and cinnamon. Set aside.In large bowl with electric mixer beat butter on medium to high for 30 seconds. Add sugar; beat until smooth and fluffy. Beat in eggs and vanilla until smooth. Beat in sour cream and flour mixture. Pour batter in pans; spread evenly.Bake 18 to 22 minutes or until top springs back when lightly touched. Bake until a toothpick inserted in comes out clean. Heap on frosting, swirling in peaks. Refirgerate. To serve, top with Chocolate-dipped Cherries. .

Cherry Frosting
In a large mixing bowl combine one 8-ounce carton sour cream, 1 cup whipping cream (already whipped-trust me, it doesn’t turn out with just the cream!) 1 ½ cups powdered sugar, and 2 Tablespoons maraschino cherry juice. Beat on medium-high until fluffy.

Chocolate Dipped Cherries
Drain 12 maraschino cherries with stems; pat dry with paper towels. In small microwave-safe bowl combine ½ cup semisweet chocolate pieces and 1 tsp. shortening. Cook on 50% power 1 ½ to 2 minutes or until melted, stirring once. Dip cherries in chocolate; place on waxed paper until set.

Blueberry-Coconut-Macadamia Muffins

Ingredients:
2 tbsp plus 3/4 c all-purpose flour, divided
2 tbsp plus 1/2 c brown sugar, divided
5 tbsp chopped macadamia nuts, divided
2 tbsp canola oil, divided
1 c whole-wheat pastry flour or whole-wheat flour
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/2 tsp ground cinnamon
1 large egg
1 large egg white
3/4 c nonfat buttermilk
2 tbsp butter, melted
1/2 tsp coconut extract
1-1/2 c fresh or frozen (not thawed) blueberries

Directions:
Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray. Combine 2 tablespoons all-purpose flour, 2 tablespoons brown sugar and 2 tablespoons macadamia nuts in a small bowl. Drizzle with 1 tablespoon oil; stir to combine. Set aside.
Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Whisk the remaining 1/2 cup brown sugar, the remaining 1 tablespoon oil, egg, egg white, buttermilk, butter and coconut extract in a medium bowl until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add blueberries and the remaining 3 tablespoons nuts; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle with the reserved coconut topping and gently press into the batter.
Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, about 20 minutes. Let cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack at least 5 minutes more before serving.
Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30-45 seconds.

Individual Orange and Chocolate Cheesecakes

Ingredients:

1/3 cup finely crushed chocolate wafers

2 tablespoons butter, melted

1/4 cup ricotta cheese

2 ounces cream cheese

1/4 cup sugar, plus 2 tablespoons

1 orange, zested

1 egg

Butter, for greasing

Special equipment: mini muffin tin

Directions:
Preheat the oven to 350 degrees F.
Combine the crushed chocolate wafers and the melted butter.

Place a tightly packed teaspoon of the wafer mixture into each mini-muffin cup and press down firmly.

In a food processor combine the ricotta cheese, cream cheese, 1/4 cup of the sugar, half of the orange zest, and the egg.

Blend until smooth. Lightly grease the sides of the mini muffin tin with butter. Fill the cups with about 1 1/2 tablespoons of the cheesecake mixture.

Place the mini muffin tin in a baking dish and pour enough hot water in the baking dish to come halfway up the sides of the mini muffin tin. Bake for 25 minutes. Transfer the mini muffin tin to a wire rack and let cool for 30 minutes. Refrigerate for 15 minutes. Use a small knife to gently pop the cheesecakes out of the cups.
Just before serving, combine the remaining orange zest with the remaining 2 tablespoons of sugar.

Top each individual cheesecake with about 1/4 teaspoon of the orange zest mixture and serve.

Caprese Salad Skewers

Ingredients:
Ciliegine (little cherry size fresh mozzarella)
20 Basil Leaves
1 Pint of Grape Tomatoes
6-8" skewers
Sea Salt
Cracked Black Pepper
Olive Oil
Balsamic Vinegar

Directions:
Skewer 1 Cherry Tomato onto a skewer. Roll 1/2 of a Basil leaf and skewer it on on top of the tomato. Skewer 1 Ciliegine on top of the basil. Arrange Caprese sticks on a platter and sprinkle with sea salt and pepper. Mix 1/4 cup of olive oil and 2 tablespoons of balsamic vinegar and pour on top of the Caprese Sticks and serve.

Pizza Bites

Ingredients:
2 cans refrigerated pizza dough
1 bag of shredded mozzarella cheese
4 oz thin sliced pepperoni
2 tsp Italian seasoning (combine oregano, basil, parsley, and garlic)
1/4 cup olive oil
3 tbsp grated Parmesan cheese
pizza or marinara sauce

Directions:
Prepare pizza dough and roughly chop pepperoni.If you are going to bake some (or all!) right away preheat oven to 400°F. Grease 3 pie pans.If using refrigerated pizza dough: roll one dough out into a large rectangle and cut into 24 pieces. Don't make them as rectangular as I did (see below). I should have made them more square, it would have made them easier to fold around the filling. Repeat with 2nd pizza dough. If using homemade dough just pinch off walnut sized pieces as you go.In each dough piece place a couple pieces of chopped pepperoni and a tablespoon of cheese. Seal dough around meat and cheese and place seam side down in pie pan.Repeat, placing approximately 16 dough balls in each pie plate. Once assembled, combine oil and spices and brush over the dough. Sprinkle with Parmesan cheese. Now you can cover with plastic wrap and refrigerate or freeze or you can bake right away.When ready to bake: bake at 400°F for 16-20 min. Serve with warm pizza or marinara sauce.

Chicken and Rice Casserole with Spinach and Shiitakes

Ingredients:
4 tablespoons butter, divided
1 medium onion, halved vertically and thinly sliced crosswise (about 1 cup)
2 garlic cloves, minced
1 pound shiitake or other mushrooms, stems discarded and caps sliced
2 (12-ounce) bunches spinach, tough stems removed and coarsely chopped OR 2 (5-ounce) packages prewashed spinach, coarsely chopped
3 tablespoons all-purpose flour
3 cups milk
8 ounces Gruyère, shredded (2 cups)
1 teaspoon salt
1/2 teaspoon freshly ground pepper
4 cups hot cooked brown or wild rice
3 cups cooked chicken breast meat, shredded (12 ounces)

Directions:
1. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add onion, and cook, stirring often, until softened. Stir in garlic, and cook 1 minute. Add mushrooms, and cook 8 minutes or until softened. Add half of spinach, and cook, stirring constantly, until spinach begins to wilt. Add remaining spinach, and cook, stirring constantly, 2 minutes or until all spinach has wilted.
2. Melt remaining 3 tablespoons butter in a large Dutch oven over medium-high heat. Add flour, and cook, whisking constantly, 1 minute. Slowly whisk in milk, and cook, whisking constantly, about 5 minutes or until mixture comes to a boil and thickens. Remove from heat, and slowly whisk in Gruyère, whisking until smooth. Whisk in salt and pepper. Add spinach mixture, rice, and chicken; transfer to a lightly greased 13- x 9-inch (4-quart) casserole dish.
3. Cover and refrigerate overnight, or bake, covered with foil, at 375° for 45 minutes or until bubbly and hot. Let stand 5 minutes before serving.

Turkey Mini Meat Loaves

Ingredients:
Cooking spray
1/2 cup chopped onion
3 tablespoons dry breadcrumbs
1 tablespoon chopped fresh parsley
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon freshly ground black pepper
8 ounces ground turkey breast
1 large egg white
3 tablespoons ketchup, divided
1/4 teaspoon hot pepper sauce (such as Tabasco)

Directions:
Preheat oven to 350°.
Heat a small skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 5 minutes or until lightly browned. Remove from heat; cool slightly.
Combine onion, breadcrumbs, and next 7 ingredients (through egg white) in a large bowl. Stir in 2 tablespoons ketchup. Spoon about 1/2 cup meat mixture into each of 3 muffin cups coated with cooking spray; place muffin tin on a baking sheet. Combine remaining 1 tablespoon ketchup and hot pepper sauce in a small bowl. Brush ketchup mixture over meat loaf tops. Bake at 350° for 30 minutes or until a thermometer registers 165°.

Spicy Asian Noodles with Chicken

Ingredients:
1 tablespoon dark sesame oil, divided
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
2 cups chopped roasted skinless, boneless chicken breasts
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
3 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
2 teaspoons sambal oelek (ground fresh chile paste)
1 (6.75-ounce) package thin rice sticks (rice-flour noodles)
2 tablespoons chopped dry-roasted peanuts

Directions:
1. Heat 2 teaspoons oil in a small skillet over medium-high heat. Add ginger and garlic to pan; cook 45 seconds, stirring constantly. Place in a large bowl. Stir in remaining 1 teaspoon oil, chicken, and next 6 ingredients (through sambal).
2. Cook noodles according to package directions. Drain and rinse under cold water; drain. Cut noodles into smaller pieces. Add noodles to bowl; toss well to coat. Sprinkle with peanuts.

Cheesy Baked Tortellini

Directions:
Olive oil
2 cups marinara sauce
1/3 cup mascarpone cheese
1/4 cup chopped fresh Italian parsley leaves
2 teaspoons chopped fresh thyme leaves
1 pound purchased cheese tortellini
2 ounces thinly sliced smoked mozzarella
1/4 cup freshly grated Parmesan

Directions:
Preheat the oven to 350 degrees F. Lightly oil an 8 by 8 by 2-inch baking dish.
Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.

Crab-Stuffed Mushrooms

Ingredients:
1 cup crabmeat
1/2 cup cream cheese
1/2 cup fresh parsley leaves, chopped
1/2 cup green onions, chopped
4 tablespoons Parmesan
Salt and Pepper to Taste
1/4 teaspoon crab boil
6 baby portobello mushrooms caps
1/2 cup bread crumbs
Nonstick cooking spray

Directions:
Preheat the oven to 375 degrees F.
Combine the crabmeat, cream cheese, parsley, green onions and Parmesan. (Next time I will cook the green onions and parsley in a pan with a little cooking spray first. I found the parsley to have to strong of a taste.)
Season with Salt and Pepper, to taste. Add Crab boil and blend thoroughly.
Remove stems from mushrooms and using a teaspoon, carve out a cavity large enough to stuff filling inside. Be very careful to not break the mushroom caps while making the cavity.
Stuff the mushroom caps with the mixture and top with bread crumbs.
Spray the tops with nonstick spray to help them brown.
Transfer to the oven and bake for about 20 minutes, or until the filling is hot and melted.

Blueberry Cream Cheese Loaf

Ingredients:
6 oz of low fat cream cheese
1 egg - separated
3 tbsp of powder sugar
1/2 cup fresh or frozen blueberries
1 (11 oz) tube of bread stick dough

Glaze
1/2 cup of powder sugar
2 tbsp of lemon juice

Directions:

1) Preheat over to 350 degree F. In a bowl combined soft cream cheese, powder sugar and egg yolk. Mix until well combined.

2) Remove breadstick dough from the tube, unroll it and separate the dough and you will have two rectangles. Join the dough up by placing both dough rectangles horizontally on a lightly greased baking sheet. Press the steam together.

3)Spread cream cheese mixture onto the centre of the dough. Sprinkle the blueberry on top of the cream cheese. Separate the dough perforations up to the cheese mixture (You might need a scissors for this) Slightly pull and stretch the dough strips.

4) Start from the top and bring and braid dough strip to cover the filling. Make sure to tuck and seal both ends of the loaf.

5) Beat the egg white and brush it all over the loaf. Bake for 20 minutes or until golden brown. Cool the loaf.

6) Combined the powder sugar and lemon juice. Whisk until smooth. Drizzle all over the cool loaf before serving.

Balsamic Shrimp Skewers

Ingredients:
1 Tablespoon extra virgin olive oil
1 Tablespoon balsamic vinegar
3/4 teaspoon grated lemon rind
1 1/2 teaspoons fresh lemon juice
1/8 teaspoon freshly ground black pepper
3 garlic cloves, minced
40 large shrimp, peeled and deveined (about 1 1/2 pounds)
16 1/4 inch thick lemon slices
cooking spray

Directions:
Combine first 7 ingredients in a large zip lock bag or bowl. Add shrimp to bag or bowl and seal or cover. Marinate in the refrigerator for 2 hours. Remove shrimp from bag and reserve marinade. Thread shrimp and 2 lemon slices on skewers.Grill each skewer for 3 minutes each side basting with reserved marinade during cooking.

Spinach and Artichoke in Puff Pastry

Ingredients:
1 (10-ounce) package frozen chopped spinach, thawed
1 (14-ounce) can artichoke hearts, drained and chopped
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon pepper
1 (17.3-ounce) package frozen puff pastry

Directions:
Drain spinach well, pressing between layers of paper towels.
Stir together spinach, artichoke hearts, and next 5 ingredients.
Thaw puff pastry at room temperature 30 minutes. Unfold pastry, and place on a lightly floured surface or heavy-duty plastic wrap. Spread one-fourth spinach mixture evenly over pastry sheet, leaving a 1/2-inch border. Roll up pastry, jellyroll fashion, pressing to seal seam; wrap in heavy-duty plastic wrap. Repeat procedure with remaining pastry and spinach mixture. Freeze 30 minutes; cut into 1/2-inch-thick slices. (Rolls may be frozen up to 3 months.)
Bake at 400° for 20 minutes or until golden brown.

Ham 'n Cheese Skewers

Ingredients:
1/2 pound (3/4-inch-thick) sliced smoked Virginia deli ham
1 (5-oz.) blue cheese wedge
1 large Gala apple, sliced
1 bunch fresh watercress
60 (4-inch) wood or metal skewers

Directions:
1. Cut ham into 3/4-inch cubes. Carefully break cheese into 60 small pieces. Cut apple slices into thirds.
2. Thread cheese, apple, watercress leaves, and ham onto skewers. Stand skewers upright, ham ends down, on a serving plate.

Chicken Chile

Ingredients:
4 cups chopped yellow onions (3 onions)
1/8 cup good olive oil, plus extra for chicken
1/8 cup minced garlic (2 cloves)
2 red bell peppers, cored, seeded, and large-diced
2 yellow bell peppers, cored, seeded, and large-diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt, plus more for chicken
2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
1/4 cup minced fresh basil leaves
4 split chicken breasts, bone in, skin on
Freshly ground black pepper

For serving:
Chopped onions, corn chips, grated cheddar, sour cream

Directions:
Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
Preheat the oven to 350 degrees F.
Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

Barefoot Contessa Chicken Pot Pies

Ingredients:
3 whole (6 split) chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
1 (10-ounce) package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley leaves

For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper

Directions:
Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Enchiladas

Ingredients:
4 oz. cream cheese, softened
1/4 cup sour cream
2 cans of Enchilada Sauce
2 cups grated Cheddar or Monterey Jack cheese
2 cups shredded cooked chicken from a rotisserie chicken
1 small can of diced green chiles
1 cup canned corn kernels
1/2 teaspoon cumin
1/4 teaspoon dried oregano
1/2 teaspoon chili powder
1/4 teaspoon cayenne
Salt and pepper
4 scallions, thinly sliced
12 to 14 soft round 6 to 8-inch flour or corn tortillasDirections

Directions:
Preheat oven to 350 degrees F.
In a medium bowl cream together the cream cheese and the sour cream. Stir in 1/2 cup of the enchilada sauce. Stir in 1 cup of the grated cheese. In a second bowl toss together the chicken, the corn, chiles, cumin, cayenne, salt, pepper, and 1/2 of the scallions. Add the chicken mixture to the cheese mixture and stir to combine. In a baking dish, spray bottom with cookie spray and spread a 1/2 cup of the enchilada sauce over the bottom. Lay tortilla on a flat surface and brush the surface with enchilada sauce to moisten. Place about a 1/3 cup of the filling on a corn tortilla, roll up being careful not to break the tortilla and transfer to the baking dish with the seam side down. Repeat process for remaining tortillas. Pour remaining sauce over enchiladas, spreading to coat all of them. Sprinkle remaining grated cheese over the top.

Enchiladas may be prepared up to this point 12 hours in advance. Transfer to preheated oven and bake for 30 minutes until hot and bubbly. Enchiladas may be reheated, covered with aluminum foil, before service. Sprinkle with the remaining scallions and serve warm.

Stuffed Red Peppers

Ingredients:

10 Medium Bell Peppers

1/2 lb. Monterey Jack Cheese, grated

1 Tbsp Olive Oil

Sea Salt to taste

Freshly Ground Black Pepper

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Beef Mixture

16 oz ground beef

8 Sun-dried Tomatoes in oil, chopped

4 cloves Garlic, finely chopped

1 Large Yellow Onion, finely chopped

2 tsp Dried Parsley

1 Cup Fresh Basil Leaves, torn

1 Can (28 Fl oz) Whole Tomatos, crushed and drained

2 Tbsp Tomato Paste

1 Tbsp Chili Flakes

3 Tbsp Olive Oil

Sea salt to taste

Freshly Ground Black Pepper

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Directions:

Prepare the beef mixtures: In a large saucepan, heat the olive oil over a medium heat. Add the onion, garlic and sauté until translucent, for about 10 minutes.Add the ground beef and cook until the meat is no longer pink in color. Then add the sun-dried tomato, chili flakes, parsley, and give it a quick stir. Mix in the can tomatoes, tomato paste, and basil leaves and cook for another 10 minutes. Season the beef mixtures with salt and pepper. Remove from the heat and set aside.Preheat oven to 400˚F. Clean the peppers, sliced the top off (reserved), discard the cores and dry with paper towels.Brush the peppers with olive oil on the outsides. Fill the beef mixture in to the peppers and top with the cheeses. Lightly oil a baking tray, place peppers and the reserved top besides them.Roast for about 25 minutes or until the cheese have melted and light brown in color. Remove from the oven. Let it cool slightly before serving.

Gazpacho with Shrimp

Ingredients:
1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper
grilled shrimp
diced avacado

Directions:
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop. Before serving, top with grilled shrimp and avacado.

Grilled Portabella and Brie Burgers

Ingredients:
2 large Portabella mushroom caps
1-2 zucchini, sliced thinly longways
1-2 summer squash, sliced thinly longways
4-5 tablespoons of balsamic vinegar
2 tablespoons of olive oil
salt and pepper
1-2 roasted red peppers, fresh or jarred, sliced thinly
handful of fresh basil leaves
2 thin slices of Ile de France Brie cheese
2 French hamburger buns

Directions:
Place mushroom caps and sliced veggies in a large shallow baking dish. Sprinkle with balsamic vinegar, olive oil, salt and pepper and let marinate for 15 minutes. Place veggies over medium heat on grill and cook approximately 5 minutes on each side or until you veggies start to soften and you see grill marks. Place sliced buns on grill rack and watch carefully until lightly toasted.Layer mushroom caps on bottom of your buns, top with slices of zucchini, squash and roasted red peppers. Top with 3-4 basil leaves. Spread brie on top half of warm bun and serve.

Summer Tortellini Salad

Ingredients:
1 package (9 ounces) uncooked refrigerated cheese-filled tortellini
1 medium zucchini, thinly sliced
1 large carrot, peeled and chopped
1 pint cherry tomatoes, halved
4 green onions with tops, thinly sliced
1/4 cup snipped fresh parsley
1/2 cup fat-free ranch dressing
2 tablespoons grated fresh Parmesan cheese

Directions:
1. Cook tortellini according to package directions in Professional (8-qt.) Stockpot; drain and rinse under cold running water using large Colander. Place tortellini in large Colander Bowl and set aside.
2. Meanwhile, slice zucchini using Ultimate Slice & Grate fitted with v-shaped blade. Chop carrot using Food Chopper. Cut cherry tomatoes in half and slice green onions. Snip parsley using Kitchen Shears.
3. Add vegetables to tortellini. Pour salad dressing over salad. Grate Parmesan cheese over salad using Deluxe Cheese Grater; mix gently. Cover; refrigerate at least 2 hours before serving.