Maple Spice Nuts

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 2 teaspoons vegetable oil
• 1/2 lb whole almond, blanched (1 1/2 cups)
• 1/2 lb pecans (2 cups)
• 1/2 lb peanuts, roasted unsalted (1 1/2 cups)
• 1 1/4 teaspoons salt
• 1 teaspoon ground coriander
• 3/4 teaspoon ground black pepper
• 1/4-1/2 teaspoon cayenne pepper (depending on your taste)
• 1/4 cup maple syrup

Recipe

• 1 heat oven to 350 degrees.
• 2 heat oil in large skillet (i use cast iron) over high heat. add almonds; saute, stirring 2 to 3 minutes, until almonds begin to brown. add pecans; saute 1 minute. add peanuts; saute 1 minute more.
• 3 lower heat to medium-high. sprinkle nuts with salt, coriander, black pepper and cayenne pepper; toss to coat nuts.
• 4 pour maple syrup over nuts, saute until syrup is evaporated and nuts are lightly caramelized, 1 minute. spoon into 15 x 10 x 1 inch baking pan or cookie sheet.
• 5 bake in 350 degree oven, tossing occasionally, for 30 minutes or until no longer sticky. cool completely.

Roasted Basil Pesto Vegetables

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 150 g courgettes
• 150 g yellow pattypan squash
• 100 g baby corn
• 150 g button mushrooms
• 1/2 red pepper
• 1/2 green pepper
• 1/2 yellow pepper
• 5 baby onions, peeled
• 75 g basil pesto
• olive oil
• salt and pepper
• feta cheese (optional)
• cherry tomatoes (optional)
• olive (optional)

Recipe

• 1 heat oven to 200°c.
• 2 cut vegetables into medium bite size.
• 3 place all the ingredients in a roasting pan, except feta, olives and cherry tomatoes and basil pesto.
• 4 sprinkle with olive oil, season with salt and roast in oven for approximately 20min.
• 5 do not overcook your veggies. you still want them crunchy.
• 6 remove from oven and stir in basil pesto.
• 7 place in a nice serving dish, garnish with feta, olives and cherry tomatoes.
• 8 can be eaten piping hot or warm.

Mughlai Chicken With Almonds And Raisens

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 inch fresh ginger, peeled and coarsely chopped
• 8 garlic cloves, peeled
• 6 tablespoons blanched almonds, slivered
• 4 tablespoons water
• 7 tablespoons ghee
• 3 lbs chicken parts
• 10 cardamom pods
• 1 inch cinnamon stick
• 2 bay leaves
• 5 whole cloves
• 2 medium onions, peeled and finely chopped
• 2 teaspoons ground cumin
• 1/2 teaspoon cayenne pepper
• 7 tablespoons yoghurt
• 300 ml light cream
• 1 1/2 teaspoons salt
• 2 tablespoons golden raisins
• 1/2 teaspoon garam masala

Recipe

• 1 put the ginger, garlic, 4 tablespoons of the almonds, and the water into a blender and blend until you have a paste.
• 2 heat oil in a skillet over medium heat. when hot add chicken in a single layer and fry until golden brown on the bottom. now turn all the pieces over and brown the second side. remove the ckicken pieces with a slotted spoon and set them aside.
• 3 in the same oil add cardamom pods, bay leaves, cinnamon stick and cloves. stir and fry them for a few seconds. now put in the onions. stir and fry the onions for 3-4 minutes or until they are lightly browned. put in the paste from the blender, and the cumin and cayenne. stir and fry for 2-3 minutes or until oil seems to separate from the spice mixture and the spices are lightly browned. whip yoghurt with a fork and add 1 tablespoon at a time to the onion masala until yoghurt is well blended.
• 4 add the cream and salt, plus the chicken and any juices that may have accumulated. bring to a simmer. cover, turn heat to low, and cook gently for 20 minutes. add the raisens and turn the chicken pieces. cover again and cook another 10 minutes or until the chicken is tender. add the garam masala. stir to mix.
• 5 put the remaining almonds on a baking sheet and put them under the broiler until they brown lightly, about 5 minutes. keep an eye on them, and shake the pan frequently. sprinkle the roasted almonds over the chicken when serving.

Orzo With Roasted Peppers And Basil

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 teaspoon salt
• 8 ounces orzo pasta (about 1 1/3 cups)
• 2 tablespoons olive oil
• 6 tablespoons parmesan cheese, grated
• 1/2 roasted red pepper, drained and cut into 1/4- inch dice (jarred is fine)
• 2 tablespoons fresh basil, minced

Recipe

• 1 in a large saucepan, bring 1 quart of water to a boil.
• 2 add the salt and orzo and cook until the orzo is tender and has absorbed almost all of the cooking liquid, 8 to 9 minutes.
• 3 stir in the oil, parmesan cheese, red pepper and basil.
• 4 serve immediately.

Roasted Banana Coconut Ice Cream

Total Time: 1 hr Preparation Time: 5 mins Cook Time: 55 mins

Ingredients

• 4 -5 medium bananas, sliced into 1-inch pieces
• 2 dates, chopped
• 1 tablespoon vanilla extract
• 2 tablespoons coconut oil
• 1 (13 1/2 ounce) can coconut milk

Recipe

• 1 1. place bananas and dates in a 11-by-7-inch pyrex baking dish.
• 2 2. drizzle with vanilla and coconut oil.
• 3 3. bake at 375° for 35 to 45 minutes, until bananas begin to caramelize and smell fragrant --do not let burn.
• 4 4. place banana fixins and coconut milk in vita-mix and puree on highest setting until smooth.
• 5 5. place mixture in ice cream maker and freeze according to directions.
• 6 6. top with nuts, berries or sprinkles and serve.

Roasted Baby Red Potatoes

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3/4 lb baby red potato, washed, quartered
• 1/2 medium bell pepper, cut in 1/2-inch chunks
• 1/2 large red onion, cut in 1/2-inch chunks
• 10 medium garlic cloves, peeled
• 1 tablespoon olive oil
• 1/2 teaspoon dried basil
• salt and pepper

Recipe

• 1 preheat oven to 450 degrees.
• 2 spray an oven-proof dish with non-stick cooking spray. add vegetables and drizzle with olive oil, tossing to coat.
• 3 sprinkle with freshly ground pepper and salt to taste.
• 4 place dish in oven and bake for 15 minutes, stir and return to oven for an additional 15 minutes or until potatoes are just tender.
• 5 sprinkle with dried basil, adjust salt and pepper as needed, cover and allow to stand for 5 to 10 minutes before serving.

Kashmiri Garam Masala

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• 2 tablespoons cumin seeds
• 2 tablespoons fennel seeds
• 1 tablespoon cardamom seed (measure after removing from pods)
• 1 teaspoon nigella seeds (kalonji seeds)
• 1 teaspoon whole black peppercorn
• 2 cinnamon sticks (5cm pieces)
• 1/2 teaspoon whole cloves
• 1 nutmeg, grated

Recipe

• 1 heat a small, heavy-based frying pan over medium-hot heat.
• 2 separately dry roast each spice, except nutmeg, until each one starts to give out a beautiful, fragrant aroma. remove from pan and leave to cool.
• 3 combine all roasted spices (not nutmeg) in a blender and grind to a fine powder.
• 4 add nutmeg and store in an airtight container.

Roasted Beef Tenderloin With Merlot Shallot Sauce

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 10
• 1/3 cup finely chopped fresh sage
• 3 tablespoons minced garlic
• 1 tablespoon cracked black pepper
• 2 teaspoons kosher salt
• 1 (2 1/2 lb) center-cut beef tenderloin
• 1/3 cup finely chopped shallot
• 1 1/2 cups merlot
• 1 1/2 cups low sodium beef broth
• 1 teaspoon butter
• 3 tablespoons chopped fresh parsley
• 1/4 teaspoon kosher salt

Recipe

• 1 preheat oven to 350°; heat a big nonstick skillet coated with cooking spray over med-high heat.
• 2 combine sage, garlic, pepper, and 2 teaspoons salt; rub over tenderloin.
• 3 add tenderloin to pan; cook 6 minutes, lightly browning on all sides.
• 4 insert a meat thermometer into thickest portion or tenderloin.
• 5 cover handle of pan with foil; bake at 350° for 25 minutes, until thermometer registers 140° (med-rare) or desired degree of doneness.
• 6 place tenderloin on a cutting board, cover loosely with foil; let stand 15 minutes.
• 7 make the sauce: heat a pan coated with cooking spray over med-high heat; add in shallots; saute 3 minutes or until tender.
• 8 stir in wine; bring to a boil; cook until reduced to ¾ cup (about 4 minutes).
• 9 stir in broth; cook 6 minutes or until reduced to 1 ¼ cup.
• 10 add in butter, stirring until melted; stir in parsley and ¼ teaspoon salt.
• 11 serve sauce with tenderloin.

Crisp Roasted Broccoli

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 bunches broccoli or 4 -5 cups broccoli florets
• 2 tablespoons olive oil
• 1 teaspoon coarse salt
• 1 teaspoon cracked black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/8 teaspoon cayenne pepper
• 1/4 cup grated parmesan cheese

Recipe

• 1 preheat oven and a baking sheet to 375.
• 2 cut broccoli into florets, the smaller the size the quicker it will cook and crispier it will be.
• 3 toss florets with olive oil to coat.
• 4 add remaining ingredients and toss well.
• 5 spread into a single layer on the hot baking sheet.
• 6 if desired sprinkle additional parmesan cheese and black pepper on top.
• 7 bake for 10-12 minutes for small florets or 15-20 for larger pieces.

Roasted Beet And Arugula Salad

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 6 medium beets, scrubbed (3 lbs.)
• 3/4 cup chopped walnuts (scant 4 oz.) or 3/4 cup pecans (scant 4 oz.)
• 4 bunches fresh arugula
• 1/4 cup cider vinegar
• 1 tablespoon dijon mustard
• 1 tablespoon thawed frozen apple juice concentrate
• 1/3 cup finely chopped shallot (2 medium)
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1/3 cup vegetable oil

Recipe

• 1 preheat oven to 400°f line baking sheet with parchment or foil. pierce beets with a skewer or fork. place on prepared baking sheet and roast until tender when pierced with tip of sharp knife, 1 1/4 to 1 1/2 hours. set aside to cool slightly. keep oven on.
• 2 spread nuts in small baking pan and bake until fragrant, 5 to 10 minutes. let cool; chop coarsely if necessary. trim, rinse and dry arugula, then tear into bite-size pieces.
• 3 make dressing: in medium bowl, whisk together vinegar, mustard, juice concentrate, shallots, salt and pepper. gradually whisk in oil. spoon half of dressing (about 1/3 cup) into small jar or bowl and set aside.
• 4 when beets are cool enough to handle, peel and cut each one into 8 or 12 wedges. add to dressing in bowl and toss well to coat. (if desired, marinate beets, covered, in the refrigerator up to 2 days.)
• 5 to serve, in large salad bowl, toss arugula, marinated beets and reserved dressing. sprinkle with toasted nuts and serve.

Roasted Batatas With Lime-cumin Butter

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 medium sweet potatoes (batatas, about 2 lb total)
• 1/2 cup unsalted butter, softened
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh flat-leaf parsley, chopped
• 2 teaspoons cumin seeds, toasted and cooled
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Recipe

• 1 wrap whole potatoes in 1 layer of foil.
• 2 place in middle of a preheated 400°f oven.
• 3 bake for 1 1/4 to 1 1/2 hours.
• 4 while batatas are roasting, stir together butter, lime juice, parsley, cumin, salt, and pepper in a small bowl with a fork until combined well.
• 5 unwrap batatas carefully.
• 6 when cool enough to handle, peel and cut crosswise into 1/2-inch-thick slices.
• 7 season batatas with salt and pepper and serve with lime-cumin butter.

High Roasted Turkey

Total Time: 2 hrs Preparation Time: 20 mins Cook Time: 1 hr 40 mins

Ingredients

• 1 1/2 cups kosher salt or 1 cup table salt
• 1 cup sugar
• 1 (12 -14 lb) gross weight whole turkey, butterflied, rinsed thoroughly, giblets, neck, and tail piece removed and reserved for gravy
• 1 tablespoon unsalted butter, melted

Recipe

• 1 to brine the turkey: dissolve salt and sugar in 2 gallons cold water in large stockpot or clean bucket.
• 2 add turkey and refrigerate or set in very cool spot (not more than 40°f) for 8 hours.
• 3 set slotted broiler pan top on top of roasting pan with foil-covered dressing and spray with nonstick cooking spray; set roasting pan on baking sheet to support bottom.
• 4 remove turkey from brine and rinse well under cool running water.
• 5 position turkey on broiler pan top; thoroughly pat surface of turkey dry with paper towels.
• 6 refrigerate turkey and dressing, uncovered, 8 to 24 hours.
• 7 to roast turkey with dressing: adjust oven rack to lower-middle position and heat oven to 450°f.
• 8 remove broiler pan top with turkey and foil cover over roasting pan; replace broiler pan top with turkey.
• 9 brush turkey with melted butter.
• 10 place entire assembly with turkey in oven and roast until turkey skin is crisp and deep brown and instant-read thermometer reads 165 °f when inserted in thickest part of breast and 175°f in thickest part of thigh, 80 to 100 minutes, rotating pan from front to back after 40 minutes.
• 11 transfer broiler pan top with turkey to cutting board, tent loosely with foil, and let rest 20 minutes.
• 12 meanwhile, adjust oven rack to upper-middle position, place roasting pan with dressing back in oven, and bake until golden brown, about 10 minutes.
• 13 cool dressing 5 minutes, then spoon into bowl or onto turkey serving platter.
• 14 carve turkey.

Roasted Balsamic Vegetables - Great Britain

Total Time: 1 hr 20 mins Preparation Time: 45 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 2 aubergines, cut into chunks
• 4 courgettes, cut into thick slices
• 1 large red onion, thinly sliced into wedges
• 4 unpeeled garlic cloves
• 8 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons fresh basil leaves
• 3 ounces rocket

Recipe

• 1 put the aubergines and courgettes into a colander, sprinkling a little salt over each layer to draw out excess juices. cover with a plate, and weigh down with heavy cans for 30 minutes. rinse well and pat dry with kitchen paper.
• 2 preheat the oven to 350°f divide all the vegeatbles and garlic between two roasting tins in a single layer. add the oil and toss to coat. season.
• 3 roast for 35 - 40 minutes until tender and golden. stir in the vinegar and set aside to cool.
• 4 put into a seving dish and garnish with the fresh basil and the rocket leaves. serve at room temperature.

Roasted Bananas With Maple Syrup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 bananas, firm & ripe
• 2 tablespoons raw sugar
• 1 tablespoon lime juice
• 25 g chilled butter, chopped
• 1/4 cup maple syrup
• 2 limes, zest of
• ice cream, to serve

Recipe

• 1 preheat oven to 220c & line a baking tray with baking paper.
• 2 halve each banana lengthways, leaving skin intact, and place them on the baking tray, with the flesh of the fruit facing up.
• 3 sprinkle top of each with sugar & lime juice & dot with butter.
• 4 bake for 15-20 minutes, until softened & golden (skins will turn dark brown or black).
• 5 serve drizzled with maple syrup (warm it in the microwave first, if you like), and top with ice cream & lime zest.

Kasha With Browned Onions And Walnuts

Total Time: 28 mins Preparation Time: 3 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 cup coarse dried kasha (roasted buckwheat groats)
• 2 cups boiling-hot water
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 cup walnuts, coarsely chopped (3 oz)
• 1 1/2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 medium onion, coarsely chopped
• 2 teaspoons fresh thyme leaves
• 3 tablespoons chopped fresh flat-leaf parsley

Recipe

• 1 cook kasha in a dry 3 1/2- to 4-quart heavy saucepan over moderate heat, stirring constantly, until grains smell toasty and begin to separate, about 2 minutes.
• 2 add boiling-hot water, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, covered, over low heat until kasha is barely tender and most of water is absorbed, about 12 minutes.
• 3 remove from heat and let stand, covered, 10 minutes.
• 4 while kasha cooks, toast walnuts in 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, stirring frequently, 5 minutes.
• 5 transfer nuts to a plate.
• 6 add oil and remaining 1/2 tablespoon butter to skillet and heat over moderate heat until foam subsides.
• 7 add onion and thyme and cook, stirring occasionally, until softened and browned, about 15 minutes.
• 8 stir kasha into onion along with walnuts, parsley, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

Roasted Beef With Horseradish Potatoes

Roasted Baby Red Potatoes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 10 small red potatoes
• salt and pepper, to taste
• truffle oil

Recipe

• 1 using a utility knife, make a 1/4 inch deep cut completely around the middle of the potato. make stems of mushroom by cutting 2 slits vertically from bottom.
• 2 place in cold water to prevent turning brown. can be done ahead.
• 3 roast approximately 20 minutes or until done - but not mushy!

Orzo With Roasted Peppers, Olives And Goat Cheese

High Rollers

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 12 tortillas
• 8 ounces softened cream cheese
• 2 tablespoons garlic powder
• 1/2 lb roast beef, sliced very thin
• 1/2 lb honey-roasted ham, sliced very thin
• 1/2 lb smoked turkey, sliced very thin
• 24 slices colby-monterey jack cheese, very thin
• 1 head lettuce, shredded
• 3 tomatoes, sliced very thin

Recipe

• 1 cover each tortilla with a thin layer of cream cheese.
• 2 sprinkle with garlic powder.
• 3 use half of the tortilla to layer meat ,cheese, lettuce and tomatoes.
• 4 roll up the tortilla with cream cheese side rolled up last ( the cream cheese seals the edge to the tortilla).
• 5 cut into 1 inch pieces and display on a pretty platter. these will go very fast.
• 6 enjoy.

Kashi Golean Granola/snack Bars (no Bake)

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 3 cups kashi golean cereal
• 1 cup multi grain oats
• 1/2 cup craisins (dried cranberries)
• 1/4 cup golden raisin
• 1 cup sliced almonds
• 3/4 cup honey (i use creamed)
• 1/4 cup brown sugar
• 3/4 cup peanut butter (i use valencia peanut butter with roasted flax seeds from trader joe's, but regular peanut butter ca)
• 1 teaspoon vanilla

Recipe

• 1 line a 9 x 13 inch sheet pan with parchment paper. set aside.
• 2 mix oats, cereal, craisins, raisins and almonds in a large bowl. set aside.
• 3 in a saucepan, mix honey and brown sugar. bring to a boil while stirring. add peanut butter and vanilla. stir just to blend well.
• 4 pour over cereal and fruit mixture. stir and mix well. press mixture firmly onto pan. (you get to burn the calories before you eat them!) let cool and cut into bars. store in air-tight container. freezes well, if securely wrapped.

Roasted Beef Tenderloin With Basil-curry Mayonnaise

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• cooking spray
• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• 3 garlic cloves
• 1/4 teaspoon kosher salt, plus 2 teaspoons
• 1 teaspoon fresh ground black pepper
• 2 tablespoons extra virgin olive oil
• 3 1/2-4 lbs beef tenderloin, trimmed
• 1 cup mayonnaise
• 1/4 cup mascarpone cheese, at room temperature
• 1/3 cup fresh basil leaf, finely chopped
• 1 tablespoon curry powder
• 1 teaspoon smoked paprika
• kosher salt & freshly ground black pepper

Recipe

• 1 place oven rack in center of oven and preheat oven to 400 degrees f; spray heavy, rimmed baking sheet with cooking spray and set aside.
• 2 using a mortar and pestle, or spice grinder, grind the cumin and coriander fine (this can also be done using a plastic bag and a rolling pin or the bottom of a pan).
• 3 in a medium skillet, over medium heat, toast the spices until aromatic; place in a small bowl.
• 4 chop the garlic and sprinkle with 1/4 teaspoon salt; using the side of your knife, scrape the garlic and salt to form a paste, then add to the spices.
• 5 also add the remaining 2 teaspoons of salt, pepper, and oil; stir until mixture is smooth.
• 6 place roast on the prepared baking sheet and rub all over with the spice mixture.
• 7 roast in oven until a meat thermometer registers 125 degrees f, for medium-rare, about 35 to 40 minutes.
• 8 transfer meat to a cutting board, tent with aluminum foil, and let rest 20 minutes before carving.
• 9 meanwhile, prepare the mayonnaise: in a small bowl, whisk together the mayonnaise, mascarpone, basil, curry powder, and paprika until mixture is smooth; season with salt and pepper.
• 10 slice meat into 1/4 inch thick slices and arrange on a serving platter; spoon mayonnaise into a small serving bowl and serve alongside.

Muffuletta Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 2
• 2 slices black forest ham
• 2 slices provolone cheese
• 4 slices salami
• 4 slices capicola
• 4 slices sopressata
• 4 cups romaine mixed salad greens
• olive, relish dressing (recipe follows)
• 1/4 cup extra virgin olive oil
• 1/2 lemon, juice of (about 2 tbsp.)
• 1 garlic clove, minced
• 1/4 teaspoon honey
• 1/4 teaspoon crushed red pepper flakes
• 2 roasted red peppers, finely chopped
• 3 pepperoncini peppers
• 1/2 cup green olives with pimiento, coarsely chopped
• 1/2 cup pitted kalamata olive, coarsely chopped
• 1 teaspoon capers
• black pepper

Recipe

• 1 slice meats and cheeses into 1/4” wide strips.
• 2 on two salad plates, layer lettuce mix with meats, cheese and olive relish. serve immediately.
• 3 to make olive relish dressing: toss all ingredients together in a mixing bowl; set aside until needed.

Orzo With Roasted Vegetables

Low Fat Spinach And Artichoke Dip

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 8 ounces neufchatel cheese, softened (do not use fat free)
• 1/2 cup light sour cream (do not use fat free)
• 14 ounces artichoke hearts, undrained
• 7 1/4 ounces roasted red peppers, drained
• 1/4 cup parmesan cheese, freshly grated
• 10 ounces frozen spinach, thawed and squeezed dry

Recipe

• 1 preheat oven to 375f and lightly spritz a shallow baking dish (1.5-2qt) with cooking spray (pam).
• 2 using food processor, mix light cream cheese, sour cream and artichoke hearts by pulsing until even consistency.
• 3 add roasted bell pepper and parmesan cheese and pulse until creamy.
• 4 to bake dip: place mixture into prepared baking dish; add spinach and stir until combined.
• 5 bake for 25 minutes, stirring half way through.
• 6 dip is done when browned and bubbly around the edges.
• 7 to keep warm, lower temperature in oven to 250f and stir every 10 minutes until dip is served.
• 8 for microwave directions: place mixture into microwave safe dish (1.5-2qt), add spinach and stir until combined.
• 9 cover with plastic wrap, leaving room for steam to escape.
• 10 microwave on high for 7 minutes or until dip is hot and boiling on the sides - microwaves vary, check often.
• 11 mix well before serving.

Roasted Baby Carrots With Thyme

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb baby carrots
• 2 teaspoons olive oil
• 1 teaspoon dried thyme, crushed
• 1/2 teaspoon salt
• 1 teaspoon lemon zest, grated
• black pepper, freshly ground
• 1 green onion, finely chopped

Recipe

• 1 preheat oven to 450 degrees.
• 2 in a large bowl, combine the carrots with the oil, thyme and salt; tossing well.
• 3 spread the carrots in a single layer on a baking sheet and bake at 450 degrees for 30 minutes or until fork tender and lightly browned, stirring every 10 minutes.
• 4 remove from oven and place in serving bowl.
• 5 sprinkle with lemon zest, pepper and green onion, toss well and serve immediately.

Poached Bananas In Pomegranate And Jalapeno Syrup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 25 g roasted jalapenos, diced, seeds and membrane removed (about 1)
• 450 g pomegranate juice
• 1 lime, juice of
• 150 g sugar
• 4 large bananas

Recipe

• 1 combine all ingredients except bananas in saucepan over medium high heat, and bring to a boil.
• 2 halve bananas and remove peels. place in boiling liquid and return to boil. reduce heat and simmer until bananas are cooked through, about 8 minutes.
• 3 remove bananas. continue to cook liquid, keeping at a bare simmer, until it is reduced to a thick syrup.
• 4 strain syrup to remove pieces of jalapeno and pour into squeeze bottle.

Orzolaya

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 3 (4 ounce) boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1 1/4 teaspoons cajun seasoning, divided
• 1 tablespoon unsalted butter
• 1 1/2 teaspoons extra virgin olive oil
• 6 ounces andouille sausages, cut into 1/4-inch slices
• 2 tablespoons tasso, finely diced
• 2 tablespoons smoked lamb shoulder, finely shredded
• 1/4 cup green bell pepper, seeded, finely diced
• 1/2 cup celery, finely diced
• 1/2 cup scallion, thinly sliced
• 2 tablespoons yellow onions, finely diced
• 2 tablespoons red onions, finely diced
• 1 1/2 teaspoons jalapenos, seeded and minced
• 1 bay leaf
• 1 1/2 cups plum tomatoes, seeded and diced
• 1 teaspoon roasted garlic paste
• 6 ounces small shrimp, peeled and deveined
• 8 ounces dried orzo pasta, cooked according to package directions
• 1 1/2 cups chicken stock
• 1/4 teaspoon worcestershire sauce
• 1/4 teaspoon hot pepper sauce
• 1/8 teaspoon fresh ground black pepper
• 1/8 teaspoon pepper
• 1/8 teaspoon crushed red pepper flakes
• freshly grated parmesan cheese

Recipe

• 1 season chicken with 1/4 teaspoon cajun seasoning. melt butter and oil in large non-stick saute pan over high heat.
• 2 add andouille; saute 2 minutes. add seasoned chicken; cook additional 4 minutes, stirring frequently so chicken does not stick to pan.
• 3 reduce heat to medium-high; stir in ham, lamb, bell pepper, celery, (green, yellow and red) scallions, onions, jalapeno and bay leaf; saute for 3 more minutes.
• 4 add tomatoes, garlic puree, and remaining 1 teaspoon cajun seasoning; continue cooking for 6 minutes, stirring occasionally, until vegetables are soft. stir in shrimp; cook for 2 more minutes.
• 5 stir cooked orzo into mixture; pour in chicken stock. add worcestershire and hot pepper sauce, ground black and peppers, and red pepper flakes. bring to simmer; cook for 3 minutes.
• 6 remove bay leaf. serve on plates; top with cheese to taste.

Muhammara

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 (12 ounce) jar roasted red peppers packed in oil, drained
• 1 cup walnuts
• 1/3 cup panko breadcrumbs (japanese breadcrumbs)
• 2 tablespoons extra virgin olive oil
• 2 teaspoons pomegranate molasses or 2 teaspoons lemon juice
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• pita chips
• salt

Recipe

• 1 blend all ingredients except pita chips and salt in a food processor until coarse puree forms. season with salt, transfer to a bowl and serve with pita chips.

Mughlai Murgh (chicken With Almonds And Raisins)

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 3 lbs chicken parts
• 1 large onion, cut into 8 pieces
• 1 inch fresh ginger
• 4 garlic cloves
• 1/2 teaspoon cayenne pepper (optional)
• 1 teaspoon coriander powder
• 1 cup nonfat yogurt
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seed
• 4 cardamom pods
• 2 bay leaves
• 1 inch cinnamon stick
• 4 whole cloves
• 1/4 cup water
• 1 teaspoon salt
• 2 tablespoons golden raisins
• 1/4 cup blanched almond, slivered
• 1/2 teaspoon garam masala
• 2 tablespoons coriander, chopped

Recipe

• 1 remove skin and fat from chicken. cut into 8 - 10 pieces. cut 2 or 3 slits in each chicken piece, 1 inch long and 1/2 inch deep. set aside.
• 2 grind onion, garlic and ginger to a paste. set aside.
• 3 heat oil in a skillet over medium heat. add chicken in a single layer and fry 3 - 5 minutes, turning pieces over several times until they're . transfer chicken to a plate with a slotted spoon.
• 4 in the same oil add cumin seeds, cardamom pods, bay leaves, cinnamon stick and cloves. fry until cumin seeds turn golden brown. add onion paste and fry until golden brown again. whip yoghurt with a fork and add 1 tablespoon at a time to the onion masala until yoghurt is well blended. cook until most of the liquid has evaporated and the mixture draws into a dense mass.
• 5 add chicken and any juices that may have accumulated. stir thoroughly, add water and salt and mix again. bring to a boil, reduce heat and simmer 20 - 25 minutes, covered.
• 6 heat oven to 300 degrees f and roast almonds in a baking pan until light brown (15 - 20 minutes). shakes pan frequently to avoid burning.
• 7 add raisins to the chicken and stir thoroughly. cover and simmer 10 minutes. add 2 tablespoons roasted almonds, garam masala and chopped coriander. stir gently.
• 8 transfer to a platter and garnish with the rest of the almonds.

Roasted Beef And Vegetables

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 10
• 2 tablespoons minced fresh rosemary
• 4 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1 teaspoon cracked black pepper
• 1 (4 lb) well-trimmed beef roast (they suggest ribeye)
• 2 tablespoons vegetable oil
• 3 medium baking potatoes, quartered
• 2 large sweet potatoes, halved, quartered
• 4 small onions, halved

Recipe

• 1 heat oven to 350 degrees f.
• 2 combine rosemary, garlic, salt, mustard, and pepper; press 1/2 onto beef roast.
• 3 combine remaining seasoning with oil in large bowl. add vegetables; toss.
• 4 place roast, fat side up, on rack in shallow roasting pan.
• 5 insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. do not add water or cover.
• 6 after meat has roasted for 15 to 30 minutes, place potatoes and onions on rack around meat.
• 7 roast meat 1 3/4 hours for medium rare; 2 hours for medium doneness.
• 8 roast vegetables 1 1/2 hours or until tender.
• 9 remove roast when meat thermometer registers 135 degrees f for medium rare; 150 degrees f for medium.
• 10 tent with foil. let stand 15 to 20 minutes. (temperature will continue to rise about 10 degrees to reach 145 degrees f for medium rare; 160 degrees f for medium.).
• 11 carve roast. serve with vegetables.

Roasted Beet And Asparagus Salad

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 large red beets
• 1 1/2 tablespoons olive oil
• 3 tablespoons blood orange oil
• 3 tablespoons chopped fresh cilantro
• 1 bunch fresh asparagus
• 1 orange, zest of
• 1/2 teaspoon cardamom seed
• 1 cinnamon stick
• 1/2 teaspoon allspice berry
• 3 cloves
• 3 tablespoons sugar
• 1 teaspoon salt
• 1/3 cup slivered almonds
• 1 tablespoon olive oil
• 1 egg yolk
• 1 1/2 tablespoons dijon mustard
• 1/2 cup champagne vinegar
• 1 cup olive oil
• 3 tablespoons parsley, fresh, chopped
• 3 tablespoons chives, fresh, chopped
• 1 tablespoon shallot, minced
• 1 ounce greens
• 4 ounces blue cheese

Recipe

• 1 the beets: wash and dry the beets well. rub them with the 1 1/2 tablespoons of olive oil. place them in a baking pan with 1 ounce of water. cover the pan with aluminum foil and bake in a preheated 375 degree oven for 40 minutes to 1 hour & 15 minutes or until they are fork tender. allow the beets to cool. peel off the outer skin and small dice. this should yield about 3 cups. place the diced beets, blood orange oil and cilantro in a bowl and toss. season to taste with salt and fresh ground pepper. reserve in the refrigerator.
• 2 the asparagus: while the beets are roasting, blanch the asparagus in salted boiling water for about 3 minutes until it is tender and bright green.
• 3 shock the asparagus in ice water for about 3-5 minutes or until it is cold throughout . dry the asparagus and chop it into a small dice. this should yield about 3 cups. reserve in the refrigerator.
• 4 the dijon vinaigrette: while the beets are roasting or a couple of days in advance, combine the egg yolk, dijon, and vinegar in a bowl. with a wire wisk, mix the ingredients well. slowly in a steady stream, drizzle in the oil to form and emulsion. add the parsley, chives and shallots. mix well and season to taste with salt and fresh ground pepper. reserve in the refrigerator.
• 5 the moroccan spice & almonds: while the beets are roasting, or 1 day before, remove the zest from 1 orange and place in a small oven proof container in the oven to dry out, watching constantly as not to burn it.
• 6 once the zest is dry allow it to cool. in a coffee grinder, add the cardamom, broken cinnamon stick, allspice & cloves and grind until fine.
• 7 pour the spices into a small bowl. grind the dry orange rind in the same fashion and add it to the other spices. add the sugar and salt and mix well with a fork. reserve in an airtight container.
• 8 toast the almonds in a dry saute pan over medium heat on the stove until lightly golden brown. drizzle the 1 tablespoon of oil on the almonds and continue to toast for another 30 seconds. pull the almonds off the heat and pour them evenly onto a cookie sheet. sprinkle the almonds with about 1 - 1 1/2 tablespoons of the moroccan spice and continue to toast in the oven for approximately 1 - 2 minutes or until golden brown. remove from the oven and cool completely. reserve.
• 9 to build the dish: remove the beets, asparagus, vinaigrette & cheese from the refrigerator 1/2 an hour before serving. add about 2 - 3 ounces of the dijon vinaigrette to the asparagus and toss well. season to taste with salt & pepper. in a round mold or free style, divide the asparagus onto the center of 6 plates. add a layer of the dressed asparagus on top of the beets. (if you are using a mold, you will need to layer the beets and then the asparagus onto one plate before removing the mold and repeating onto the second plate and so forth.) toss the field greens in some of the blood orange oil and place some of them onto the asparagus. place 1 piece of maytag blue cheese on top of the greens. sprinkle each plate with the almonds. garnish each plate with drizzles of dijon vinaigrette, blood orange oil and chopped chives.

Roasted Bbq Chicken With Red Devil Rub

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 8 lbs chicken parts (about 20 asst. pieces)
• 1/4 cup honey
• 2 tablespoons worcestershire sauce
• 4 teaspoons paprika
• 2 teaspoons curry powder
• 2 teaspoons chili powder
• 2 teaspoons salt
• 2 teaspoons black pepper
• 1 teaspoon cayenne pepper

Recipe

• 1 place chicken on baking sheets.
• 2 stir together the honey and worcestershire sauce in a small bowl and brush all over chicken pieces.
• 3 in another bowl, combine all dry ingredients.
• 4 sprinkle spice mixture evenly over all sides of chicken.
• 5 cover the chicken tightly with plastic wrap and refrigerate for at least 2 hours or overnight.
• 6 heat oven to 450*.
• 7 arrange chicken in 2 large roasting pans, skin side up.
• 8 roast for 30 to 35 minutes or until well browned and juices run clear.

Kourambiethes

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• 1 cup sweet butter
• 1 lb crisco (2 cups)
• 1/2 cup powdered sugar
• 3 egg yolks
• 1 teaspoon baking soda
• 2 tablespoons lemon juice
• 2 teaspoons baking powder
• 2 1/2 lbs flour (about ( 5 or 6 cups)
• 1/4 cup ouzo (vanilla, almond) or 1/4 cup cognac (vanilla, almond) or 1/4 cup other flavoring (vanilla, almond)
• 1 cup chopped almonds (lightly roasted)
• powdered sugar, to dust (a small bag)

Recipe

• 1 mix sugar, crisco & butter until fluffy. add eggs & beat well. mix baking soda with lemon juice in a glass (it will fizz) & pour into mixture.
• 2 add ouzo & mix. add baking powder to flour & add flour gradually to the mixture. mix in almonds.
• 3 use cookie cutters or shape into circles & crescents.
• 4 bake at 350°f for 20-25 minutes until light brown.
• 5 remove & cool. sprinkle with powder sugar by layering bottom of pan with sifted powdered sugar. place cookies in pan & sift more sugar on top.

Roasted Beef Tenderloin Amazing! Where's The Beef?

Roasted Balsamic Garlic Asparagus Appetizer

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 lbs asparagus, medium to thick stems (not too thin)
• olive oil (or pan spray, but olive oil in mister preferred)
• 1/2 teaspoon sea salt, to taste
• 1/4 teaspoon fresh ground pepper, to taste (i like tricolor peppercorns)
• 2 teaspoons butter (not margarine)
• 2 teaspoons extra virgin olive oil
• 4 -6 cloves garlic, peeled and sliced lengthwise into 3 pieces (amount of garlic to taste)
• 1 tablespoon soy sauce or 1 tablespoon braggs liquid aminos
• 2 teaspoons balsamic vinegar

Recipe

• 1 preheat your oven to 400 degrees f.
• 2 trim the asparagus: rinse the asparagus, cut about an inch off the ends, then use a vegetable peeler to take the outer layer off another inch of the remaining fibrous ends (easiest is to lay the spear on a flat surface then use peeler to gently take off the layer - careful, or you'll remove too much).
• 3 place the trimmed asparagus in a single layer on a non-stick baking sheet, then spray with an olive oil mister or drizzle evenly with olive oil (or spray with pan spray).
• 4 season with the sea salt and the freshly ground pepper.
• 5 place in oven and roast for 8 minutes (don't overcook).
• 6 meanwhile, in a small saucepan over very low heat melt the butter and extra virgin olive oil.
• 7 add the sliced garlic and simmer (again, over very low heat) for 5 minutes - careful not to burn.
• 8 remove from heat and add the soy sauce and balsamic.
• 9 when asparagus is done, remove from the oven and place in a container which has an airtight cover.
• 10 place the garlic from the balsamic mixture on the asparagus; whisk the balsamic mixture well (i use a pigtail whisk) and pour it over the roasted asparagus.
• 11 cover tightly, shake, and place in refrigerator to chill (please note that the asparagus is still hot in the container, and that covering them and adding the sauce at this point will continue to steam them a bit for a few minutes).
• 12 chill for at least 4 hours before serving, the place attractively on serving platter.
• 13 goes well as part of an anti pasto course!
• 14 note: although i used these as an appetizer/snack, they could also work quite well as a side dish.

Muhammara

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 (7 ounce) jar roasted red peppers, drained
• 2/3 cup fine fresh breadcrumb
• 1/3 cup walnuts, toasted lightly and chopped fine
• 2 -4 garlic cloves, minced and mashed to a paste with
• 1/2 teaspoon salt
• 1 tablespoon fresh lemon juice (to taste)
• 2 teaspoons pomegranate molasses (see notes below) or 2 teaspoons grenadine
• 1 teaspoon ground cumin
• 1/2 teaspoon hot red pepper flakes
• 3/4 cup extra virgin olive oil (2 t if you won't be chilling the dip before serving)
• toasted pita bread, triangles as an accompaniment

Recipe

• 1 to make pomegranate molasses:.
• 2 bring to boil 1 quart pomegranate juice (such as pom wonderful), 2/3 cup sugar, 2/3 cup lemon juice and simmer on low until reduced to 1-1/3 cups.
• 3 or even easier: simmer any quantity of pomegranate juice on low heat until it is reduced and thick enough to coat a spoon.

recipe

• 4 recipe directions:.
• 5 in a food processor blend together the peppers, the bread crumbs, the walnuts, the garlic, the lemon juice, the pomegranate molasses, the cumin, the red pepper flakes, and salt to taste until the mixture is smooth and with the motor running add the oil gradually.
• 6 transfer the muhammara to a bowl and chill in the refrigerator until it thickens.
• 7 serve at room temperature with the pita triangles.

Roasted Beet And Fennel Salad With Black Olives & Pine Nuts

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 8
• 3 -4 beets
• 1 large fennel bulb
• 4 garlic cloves
• 1/2 red onion
• 1/2 lemon
• 1/2 teaspoon rosemary
• 1 tablespoon balsamic vinegar
• 3 tablespoons extra virgin olive oil
• 1/2 cup black olives
• 3 tablespoons pine nuts
• 1/4 cup pecorino romano cheese
• salt
• pepper

Recipe

• 1 pre-heat oven to 350. cut the tops off the beets and reserve for another use or discard. rinse the beets and wrap each in aluminum foil. place the beets on a baking sheet and roast for 1 hour. allow to cool and refrigerate in the foil for up to 3 days before use.
• 2 remove beets from the foil, cut off the stems and tail and slide off the peel. cut the beets into a rough julienne = 1/8" x 1 1/2".
• 3 mince the garlic and rough chop the rosemary. finely slice the onion. toss the beets in a bowl with the onion, 1/2 of the garlic, the rosemary, the balsamic vinegar and 1 tbs olive oil. salt and pepper to taste and put aside.
• 4 remove the top from the fennel bulb and put aside for another use or discard. slice the bulb finely and place in a bowl with ice water for a moment to crisp then drain and spin in a salad spinner to dry.
• 5 place the fennel in a bowl and zest the lemon over the top. add the juice of 1/2 the lemon and 1 tbs olive oil and toss together. salt and pepper to taste.
• 6 slice the olives, toast the pine nuts in a dry skillet for 2 - 3 minutes until lightly browned.
• 7 to serve, toss the beets lightly with the fennel. top with the olives and pine nuts, and using a vegetable peeler, shave the romano cheese over the top and drizzle with remaining olive oil and enjoy!

Roasted Baby Potatoes With Anchovy Butter

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 lbs small red potatoes
• 2 tablespoons olive oil
• 2 teaspoons garlic, chopped
• salt & freshly ground black pepper
• 2 -3 rosemary sprigs, leaves removed from stems and chopped
• 1/4 cup unsalted butter
• 2 anchovies, finely chopped
• 1/2 teaspoon garlic, chopped
• 2 tablespoons parsley, chopped
• salt & freshly ground black pepper

Recipe

• 1 preheat oven to 400ºf (200ºc).
• 2 wash potatoes, but do not peel. combine oil and garlic and toss with potatoes. season well with salt and pepper.
• 3 place potatoes in metal baking dish. sprinkle with rosemary. roast, tossing occasionally, for 35 minutes or until tender.
• 4 while potatoes are roasting, make butter.
• 5 it is important to use unsalted butter as anchovies are quite salty.
• 6 cream butter, anchovies, garlic and parsley together in a mini chopper or by hand.
• 7 season with salt and pepper to taste.
• 8 place potatoes in serving dish and toss with butter. serve warm.

Gobs Of Chocolate Popcorn Delight

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 12
• 1 1/2 lbs dark chocolate, confectioners
• 1/4 cup peanut butter
• 14 cups popped popcorn
• 2 cups dry roasted peanuts
• 3 cups crispy rice cereal

Recipe

• 1 melt chocolate & peanut butter in microwave for 3 minutes on high, stirring every minute.
• 2 mix popcorn, peanuts and cereal in large bowl with chocolate mixture.
• 3 spread onto a greased cookie sheet. let cool and then break apart.
• 4 store in an airtight container.

Goats Cheese And Roasted Peppers Risotto

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 1/2 liters of hot vegetable stock
• 1 finely chopped onion
• 2 garlic cloves, crushed
• 250 g arborio rice
• 150 ml minimum wine, preferably dry
• 25 g butter
• good quality olive oil
• black pepper
• 2 red peppers
• 200 g of crumbled goat cheese

Recipe

• 1 take the peppers and roast or grill them until the flesh is soft, the skin charred and they have a lovely smoky texture. next put them into a food bag and seal tightly. as they cool the skin will become loose and be easy to peel off. chop the flesh roughly and put to one side.
• 2 in a saucepan, put olive oil, butter and the chopped onion and fry over a low heat until soft and translucent. while this is cooking, make up the stock, remembering to use boiling water.
• 3 when the onions are cooked, stir in the risotto rice, making sure that it is becomes completely covered in oil. the grains should glisten. allow the rice to toast for a couple of minutes and add the wine and a quarter of the hot stock. stir and then bring the mixture to the boil, before reducing the heat so it bubbles contentedly.
• 4 the secret to a good creamy risotto is to add the stock gradually, stirring the mixture occasionally until the liquid is absorbed and then adding some more. continue in this way, until all the stock is used up and the grains still have a little bite to them.
• 5 finally stir in the desired combination of goats' cheese, roasted red peppers. season to taste and transfer to a hot dish to serve.

Maple Roasted Parsnips

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 900 g parsnips, peeled, trimmed and quartered
• 1/3 cup olive oil
• sea salt and black pepper
• 1/2 cup maple syrup

Recipe

• 1 preheat oven to 200 c.
• 2 line a baking dish with non stick baking paper.
• 3 place parsnips, salt, pepper and oil in baking dish.
• 4 toss to combine.
• 5 roast for 30 minutes, pour over syrup.
• 6 roast for another 15 - 20 minutes till cooked through and golden.

Our Breakfast Mix Of Leftovers

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• leftover potato (roasted sliced)
• leftover prepared stuffing
• leftover london broil beef or steak, cut into bite size pieces
• bell peppers or onion, sauteed
• 4 eggs
• 1/4 cup milk, about
• 1 cup cheddar cheese, shredded

Recipe

• 1 if the peppers are not sauted yet, saute them in a large fry pan. you could also use onions.
• 2 add everything else except the eggs, milk and cheese.
• 3 meanwhile, whisk eggs and milk together in a bowl.
• 4 when the ingredients in the pan are warmed through, add the egg/milk mixture and cheese.
• 5 scramble and stir until eggs are done.

Guess Again Candy Crunch

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• 1/2 cup chocolate candy melts, for candy making
• 1/2 cup peanut butter (crunchy or creamy)
• 1 cup plain breadcrumbs
• 1 cup milk chocolate or 1 cup dark chocolate, candy melts for candy making
• 1/4 cup dry roasted peanuts, finely chopped

Recipe

• 1 line large cookie sheet with waxed paper.
• 2 in small microwave-safe bowl, combine chocolate candy melts and peanut butter.
• 3 microwave on medium for 2 minutes.
• 4 stir until smooth.
• 5 add bread crumbs; mix well.
• 6 place on waxed paper-lined cookie sheet.
• 7 place another sheet of waxed paper over mixture; pat or roll to form 11x7-inch rectangle (1/4-inch-thick).
• 8 remove top sheet of waxed paper.
• 9 place 1/2 cup of the light chocolate candy melts in small microwave-safe bowl.
• 10 microwave on medium for 2 minutes.
• 11 stir until smooth.
• 12 spread evenly over peanut butter layer on cookie sheet.
• 13 sprinkle with 2 tablespoons of the peanuts.
• 14 refrigerate 10 minutes to set chocolate.
• 15 meanwhile, place remaining 1/2 cup light chocolate candy melts in same small microwave-safe bowl.
• 16 microwave on medium for 2 minutes.
• 17 stir until smooth.
• 18 remove candy from refrigerator.
• 19 turn candy over on cookie sheet; remove waxed paper.
• 20 spread light chocolate over candy.
• 21 immediately sprinkle with remaining 2 tablespoons peanuts.
• 22 refrigerate 10 minutes or until set.
• 23 break or cut candy into small pieces.

Kona Macadamia-caramel Torte

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 16
• 2 1/2 cups roasted salted macadamia nuts
• 2 3/4 cups all-purpose flour
• 2 1/2 cups sugar
• 1 cup butter or 1 cup margarine, cut in chunks
• 1 large egg
• 1 cup whipping cream
• 1 large egg , beaten until frothy

Recipe

• 1 reserve 3 or 4 whole nuts for garnish. rub remaining macadamias in a towel to remove excess salt; lift nuts from towel and set aside.
• 2 with your fingers or a food processor, mix or whirl flour, 1/2 cup sugar, and butter until mixture is fine crumbs. add egg and mix with a fork or whirl until dough holds together; pat into a ball.
• 3 press 2/3 of the pastry over the bottom and sides of a 1 1/2-inch-deep, 9-inch-wide round cake pan with removable rim. cover and chill. roll remaining pastry between 2 sheets of waxed paper into a 9-inch-wide round. chill flat.
• 4 meanwhile, pour remaining 2 cups sugar into a 10- to 12-inch nonstick frying pan. set over medium-high heat and stir often until sugar melts and turns pale amber, about 7 minutes.
• 5 pour in cream (mixture will bubble up) and remove from heat. stir until sauce is smooth, about 5 minutes. stir in nuts (except those reserved for garnish). let nut mixture cool 10 to 20 minutes, then pour into pastry shell.
• 6 peel 1 sheet of waxed paper from pastry round and invert pastry onto nut-filled torte. peel off remaining paper. fold edges of top pastry in until flush with pan rim. press pastry rim with the flour-dipped tines of a fork to seal. brush top of torte lightly with beaten egg .
• 7 bake in a 325° oven until deep golden brown, about 1 hour.
• 8 cool in pan on a rack 10 to 20 minutes. run a thin knife between pastry and pan rim. remove rim and let torte cool.
• 9 garnish with reserved macadamia nuts. cut into thin wedges.

Osso Bucco For Two

Total Time: 4 hrs 30 mins Preparation Time: 4 hrs Cook Time: 30 mins

Ingredients

• Servings: 2
• 4 teaspoons olive oil
• 2 beef shanks
• 4 teaspoons french dry rub
• 2 stalks celery, sliced 1/4 inch thick
• 4 medium carrots, sliced 1/4 inch thick
• 1 large onion, sliced into thin wedges
• 1 (14 ounce) can roma tomatoes, mush them up a bit-or when in season use 6 fresh and chop them (with juice)
• 1/2 bottle dry red wine, drink the rest
• 1 can beef broth
• fresh cracked black pepper
• 2 sprigs rosemary, stripped and use only the leaves
• 2 sprigs thyme, stripped and use only the leaves

Recipe

• 1 4 hours before cooking or the night before rub the french dry rub into the shanks, both sides.
• 2 in a large dutch oven over medium high heat add the oil and sear the shanks on both sides.
• 3 reduce heat to medium and add the carrots, celery, and onions and cook, as is, for 5 minutes.
• 4 now add the tomatoes, broth, wine and pepper and fresh herbs.
• 5 bring to a boil, cover and reduce to a simmer for 30 minutes.
• 6 when done remove shanks to individual plates along with the vegetables and over high heat quickly reduce the liquid.
• 7 pour this over top.
• 8 i serve this with a cesar salad, garlic bread and roasted potatoes.
• 9 don't forget the wine!

Roasted Balsamic Artichokes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 whole artichokes
• 1 (15 ounce) can reduced-sodium chicken broth
• 5 cups water
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon lemon juice

Recipe

• 1 wash artichokes in cold water.
• 2 snip off sharp points and trim the stem.
• 3 cut artichokes in half length-wise.
• 4 carefully cut or snip out the spiny inner leaves and remove the "choke" completely.
• 5 place in a bowl of water with lemon juice to avoid browning.
• 6 in a large pot, combine chicken broth with water and bring to a boil.
• 7 boil covered artichokes for 20 minutes.
• 8 in a small bowl, mix olive oil, balsamic vinegar, salt and pepper.
• 9 remove artichokes from pot and baste them on both sides with the oil and vinegar mixture.
• 10 place artichokes cut side down on a grill set to medium.
• 11 turn after 5-7 minutes and baste again.
• 12 pour remaining mixture into the cups of the artichokes.
• 13 cook an additional 5-8 minutes, careful not to char the artichokes.
• 14 serve hot with or without dip.

Poblano Enchiladas

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

Ingredients

• 12 corn tortillas
• 1 lb shrimp
• 1 lb lump crab
• 6 cups mexican cheese
• 2 poblano peppers
• 3 cups sour cream
• 1/2 cup cilantro
• 1 tomatillo, roasted
• 2 sweet onions, chopped

Recipe

• 1 fry tortillas in oil to soften.
• 2 to the tortilla add:.
• 3 cheese.
• 4 shrimp.
• 5 crab.
• 6 onion.
• 7 then roll and place on baking sheet.
• 8 bake @ 425 for 10 minute.
• 9 for the poblano sauce:.
• 10 in a blender blend.
• 11 poblano peppers.
• 12 cilantro.
• 13 sour cream
• 14 roasted toamtilllo.
• 15 sweet onions.
• 16 melt butter.
• 17 add:
• 18 all blended ingredients.
• 19 2 cups cheese.
• 20 bring to melting point.
• 21 stir constantly.
• 22 do not allow sauce to boil.
• 23 serve sauce over enchiladas.

Orzo With Shrimp, Feta Cheese And Wine

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 8 ounces orzo pasta (uncooked)
• 6 tablespoons olive oil
• 1 cup feta cheese, crumbled
• 1/4 cup parmesan cheese, freshly grated
• 2 tablespoons fresh basil, chopped
• 1 lb medium shrimp, uncooked, peeled and deveined
• 2 garlic cloves, chopped
• 1 (14 1/2 ounce) can diced tomatoes with juice
• 1/4 cup fresh basil, chopped
• 1/2 cup dry wine
• 2 teaspoons dried oregano
• 1/2 teaspoon dry crushed red pepper
• 1/4-1/2 cup pine nuts, toasted (optional)

Recipe

• 1 preheat oven to 400 degrees f. brush 11x7 inch pan with oil.
• 2 cook orzo according to package directions. drain well and return to pot. add 2 tablespoons olive oil, 1/4 cup feta cheese, parmesan, and 2 tablespoons basil; stir until blended. (at this point you can add some roasted pine nuts, if you wish).
• 3 arrange orzo mixture in prepared pan.
• 4 heat 2 tbsps. oil in large skillet over med-high heat.
• 5 add shrimp and saute until slightly pink, about 2 minutes (shrimp will not be cooked through). arrange shrimp on top orzo.
• 6 add remaining 2 tablespoons of oil to skillet. add garlic and saute over medium-high heat 30 seconds. add tomatoes with juice; cook 1 minute. stir in wine, oregano, crushed red pepper, and remaining 1/4 cup basil. simmer uncovered until reduced to thick sauce consistency, stirring occasionally, about 2 minutes. season to taste with salt and pepper; spoon over shrimp.
• 7 bake orzo until heated through, about 10 minutes.
• 8 sprinkle with remaining 3/4 cup feta cheese and serve.

Italian Chicken Enchiladas

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 (15 ounce) jar marinara sauce
• 8 ounces cooked chicken breasts (2 halves, roasted)
• 3 tomatoes, halves (dried oil-packed)
• 1 cup shredded mozzarella cheese (4 oz) or 1 cup monterey jack cheese (4 oz)
• 1 green onion, sliced
• nonstick cooking spray
• 6 (6 inch) flour tortillas

Recipe

• 1 in a small saucepan, heat sauce until heated through.
• 2 meanwhile, remove bones from chicken; cut meat into bite-size strips.
• 3 finely chop dried tomatoes.
• 4 toss together the chicken, tomatoes, 1/2 cup of the cheese, and green onion.
• 5 to assemble enchiladas, coat a 2-quart rectangular baking dish with nonstick cooking spray.
• 6 spread 2 tablespoons pasta sauce over bottom of dish.
• 7 spoon about 1/4 cup of chicken mixture just below center of each tortilla.
• 8 roll up.
• 9 place seam-side down in dish.
• 10 repeat with remaining chicken mixture and tortillas.
• 11 pour remaining pasta sauce over enchiladas. sprinkle with remaining cheese.
• 12 bake in a 400°f oven for 20-25 minutes or until heated through and cheese is melted. if desired, garnish sliced green onions.

Low Fat Roasted Lemon Pepper Chicken

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 roasting chicken (about 3 lbs)
• 2 lemons
• 2 cloves garlic
• 1 small onion, peeled & quartered
• salt, to taste
• lemon pepper, to taste
• 4 medium potatoes, peeled & quartered

Recipe

• 1 cut both lemons in half.
• 2 put the first half into the chicken cavity along with the garlic& onion.
• 3 place chicken into a non stick oven roasting pan or lightly spritz a regular pan with a cooking spray such as pam.
• 4 squeeze the juice from the second lemon half over the chicken, season with salt, followed by a good shaking of lemon pepper; surround with the potatoes.
• 5 bake uncovered, in a preheated 325f oven for 30 minutes.
• 6 squeeze juice from 3rd lemon half over chicken, sprinkle with more lemon pepper& turn the potatoes; return to oven for another 30 minutes.
• 7 remove from oven, squeeze juice from the last lemon half over chicken, sprinkle with more lemon pepper& turn the potatoes; return to oven for the final 30 minutes.

Goats Cheese & Caramelised Onion Tart

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 sheets puff pastry
• 1 spanish onion, thinly sliced
• 1 tablespoon butter
• 2 tablespoons brown sugar
• 4 tablespoons balsamic vinegar
• 90 g goat cheese
• 2 tomatoes
• 250 g salad leaves
• 1 cucumber

Recipe

• 1 prepare 2 tomatoes (halved) by roasting them in the oven on baking paper, until semi-soft, about 30 minutes.
• 2 in the meantime sauté onions until soft. add 3 tablesspoons of balsamic vinegar and all the sugar and cook until the liquid has reduced and onions are soft and caramelised.
• 3 while onions are cooking cut puff pastry sheets in half to form 4 triangle. trim the triangle by 1cm and place the 1cm strips around the very edge of the triangles to form a 'case' for the filling. use a little cooking spray on the edge to bond the pastry.
• 4 place the puff pastry in the oven and brown very slightly 5-10 minutes (place on rack under the tomatoes).
• 5 arrange saute onions evenly on the semi-cooked pastry. followed by chunks of roasted tomato and goats cheese on top.
• 6 bake at 200ºc in a pre-heated oven for 15 minutes or until pastry is crisp golden.
• 7 toss salad leaves and sliced cucumber with remaining balsmic vinegar (& a little olive oil if desired).
• 8 arrange mixed salad on a plate and position the cooked pastry next to the salad.
• 9 i always add a splash more of the balsmic vinegar to the recipe when serving, as it gives the whole meal a wonderful flavour and compiments the onion and tomato beautifully!

Roast Prime Ribs Of Beef With Cracked Pepper Crust

Total Time: 2 hrs 22 mins Preparation Time: 10 mins Cook Time: 2 hrs 12 mins

Ingredients

• Servings: 8
• standing rib roast (trimmed weight about 10 to 10 1/2 pounds, 4-ribs)
• 1 tablespoon black peppercorns, ground coarse
• 2 teaspoons dried green peppercorns, ground coarse
• 1 teaspoon peppercorns, ground coarse
• 4 whole allspice, ground coarse
• 1/2 teaspoon dried thyme
• 1 teaspoon coarse salt
• 3/4 lb baby carrots, peeled, trimmed, blanched in boiling salted water for 4 minutes, and refreshed under cold water
• 1 head garlic, separated into cloves, blanched in boiling water for 5 minutes, refreshed under cold water, and peel
• 1/2 lb large shallot, blanched in boiling water for 3 minutes, refreshed under cold water, and peeled
• 1/2 cup dry red wine
• 2 cups canned beef broth
• 6 tablespoons madeira wine
• 1 tablespoon arrowroot
• 2 tablespoons dijon-style mustard
• fresh thyme sprig (to garnish)

Recipe

• 1 let the meat stand at room temperature for 1 hour.
• 2 in a small bowl combine the black peppercorns, green peppercorns, peppercorns, allspice, thyme, and coarse salt. rub the meat with the mixture.
• 3 roast the meat, rib side down in a roasting pan, in a preheated 500 degrees fahrenheit oven for 30 minutes, reduce the heat to 350 degrees fahrenheit.
• 4 roast the meat for 1 hour and 45 minutes to 2 hours more, or until a meat thermometer inserted in the fleshy part of the meat registers 130 degrees fahrenheit for medium-rare.
• 5 twenty minutes before the roast is done, add the blanched baby carrots, garlic, and shallots, all patted dry, to the pan.
• 6 (remove the vegetables with a slotted spoon if they brown too quickly.).
• 7 transfer the roast to a heated platter, drain the vegetables on paper towels, and keep them warm, covered loosely.
• 8 let the roast rest for at least 20 minutes and up to 30 minutes before carving it.
• 9 make the sauce:.
• 10 skim the fat from the pan juices, add the red wine, and deglaze the pan over moderately high heat, scraping up the brown bits.
• 11 boil the liquid until it is reduced by half and transfer it to a saucepan.
• 12 add the beef broth and 1/4 cup of the madeira wine and boil the mixture for 5 minutes.
• 13 in a small bowl stir together the remaining 2 tablespoons madeira, arrowroot, and the mustard; add the mixture to the pan in a stream, whisking constantly.
• 14 bring the sauce to a boil, whisking, and boil it for 1 minute.
• 15 season the sauce with salt and pepper and transfer it to a heated sauceboat.
• 16 arrange the roasted vegetables around the roast with the fresh thyme and serve the roast with sauce.

Guava Cheesecake With Cashew-ginger Crust

Total Time: 48 hrs 40 mins Preparation Time: 40 mins Cook Time: 48 hrs

Ingredients

• 3/4 cup roasted unsalted cashews
• 1/3 cup light brown sugar, tightly packed
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small pieces
• 1 large egg, cold and lightly beaten
• 3 tablespoons candied ginger, finely chopped
• 1 -2 teaspoon ice water (if needed)
• 5 medium fresh guavas, very ripe (see note in recipe intro)
• 4 (2 lb) packages cream cheese, room temp. (philadelphia brand recommended)
• 1 1/2 cups granulated sugar
• 1 1/2 teaspoons good-quality vanilla extract (or you can use the seeds from half a vanilla bean and reserve the pod for another use)
• 3 large eggs, room temp
• 1/2 cup mascarpone cheese
• 2 tablespoons good-quality guava jelly
• 1 tablespoon water

Recipe

• 1 crust:.
• 2 pulse the cashews and brown sugar in the food processor until finely ground. add the flour and salt; pulse to blend. pulse in the butter until the largest pieces are large pea sized, then pulse in the egg and ginger. transfer the dough into a bowl, and work the egg into the mixture until a moist, crumbly dough is formed. if the dough seems too dry, add in some ice water, up to 2 teaspoons. to prevent the dough from being tough, don't overwork it, just rub ingredients together with your fingers until everything is well-blended. press the dough into the bottom and halfway up the sides of a 9" springform pan (keep the crust about 1/4" thick all around). cover the pan with plastic wrap and chill the crust for at least 2 hours, or overnight.
• 3 once the crust is properly chilled, preheat the oven to 350 deg f. unwrap the crust and prick it all over with a fork. bake it until partly dried and partly firm, 15 to 25 minutes. don't overbake at this point, because then your crust will be very overbaked once the cheesecake cooks. set the partially cooked crust aside to cool completely before adding the filling.
• 4 cheesecake:.
• 5 preheat oven to 300 deg f.
• 6 peel the guavas with a veggie peeler, then scoop out the seeds with a spoon. roughly chop the seeded fruit, then puree in the food processor. another way to do this is to puree the peeled fruit in the blender, then strain the seeds out with a coarse mesh strainer. measure out 1 cup of guava puree (set aside the remainder of the puree for another use, such as topping ice cream or mixing into a smoothie). beat the cream cheese with an electric mixer until smooth and creamy. gradually add the sugar and vanilla seeds (if using), and continue beating until fluffy. add the eggs, one at a time, beating well after each addition and scraping the bowl down often. if using vanilla extract instead of the seeds, stir it in at this point. stir in the mascarpone and guava puree.
• 7 pour the filling into the prepared crust. set the pan on the middle oven rack in the center of the oven. place a shallow pan of water on the bottom oven rack, right below the cheesecake pan (this step will help to prevent cracking). bake for 1 3/4 to 2 hours, or until edges are set but center is slightly wobbly. the edges should be lightly colored, and may have a bit of cracking. as soon as the cheesecake is out of the oven, run a thin-bladed knife around the edge of the cheesecake to loosen it from the edge of the pan (this also helps to prevent or minimize cracking as the cheesecake cools). cool the cheesecake for 1 hour on a wire rack, then thoroughly chill the cheesecake in the fridge (preferably overnight, but no less than 4 hours). once the cheesecake is no longer warm, you can cover it. if you cover it as soon as you put it in the fridge, the cheesecake will sweat and leave little puddles of condensation on the surface.
• 8 glazing:.
• 9 once the cheesecake is completely chilled, run a thin-bladed knife around the edge one more time, then release the edge of the springform pan. melt the guava jelly and water in a small saucepan, then bring to a boil. simmer glaze for about 1 minute, then pour it over the top of the chilled cheesecake. spread to distribute the glaze, then chill glazed cheesecake for about 1 hour before serving. this keeps very well if stored in the fridge, covered with foil.

Low Fat Roasted Sweet Potato Salad

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 lb red potatoes
• 1 lb sweet potato
• 4 teaspoons olive oil
• 1 large onion
• 6 tablespoons low-fat mayonnaise
• 3 tablespoons cilantro
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/8 teaspoon cayenne

Recipe

• 1 cut potatoes into 1 1/2" cubes.
• 2 toss in 2 t of oil.
• 3 bake at 425 for 40 minutes.
• 4 meanwhile heat 2 t oil in frypan and saute onions slowly till tender about 12 minutes.
• 5 add potatoes and onions to a large pretty bowl.
• 6 mix dressing together and toss over the potatoes.
• 7 1/2c of salad 142 calories 3g fat.

Maple Roasted Almonds

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 6 cups whole almonds (skins on)
• 3/4 cup pure maple syrup
• 2 tablespoons sea salt
• 1 1/2 tablespoons vegetable oil

Recipe

• 1 preheat oven to 350 f.
• 2 toss almonds with maple syrup and salt.
• 3 add oil last, and toss to coat.
• 4 spread coated almonds on baking sheet lined with parchmment paper.
• 5 bake until roasted and syrup has thickened, stirring occasionally, about 20 minutes.
• 6 be careful not to let them burn, which can easily happen with maple syrup.
• 7 let cool on pan.
• 8 break apart any clumps while still a bit warm or the sugar will crack off.
• 9 when completely cool, store in airtight container at room temp.
• 10 keeps 1 month.

Low Fat Roasted Broccoli

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 cups broccoli florets
• 4 -5 garlic cloves, sliced
• 1 teaspoon black pepper
• 1 teaspoon oregano
• 1 tablespoon balsamic vinegar

Recipe

• 1 pre-heat oven to 450 degrees.
• 2 cover a cookie sheet with tin foil.
• 3 lightly spray broccoli and garlic with non-fat cooking spray.
• 4 arrange on the cookie sheet in a single layer.
• 5 sprinkle with salt, pepper and oregano.
• 6 roast in the oven for 20 minutes or until tender.
• 7 sprinkle with balsamic vinegar.

Greek Roasted Beans In Tomato Sauce – Gigantes Plaki

Total Time: 2 hrs 25 mins Preparation Time: 15 mins Cook Time: 2 hrs 10 mins

Ingredients

• Servings: 4
• 1 lb gigantes or butter beans (soak them in water overnight)
• 2 tomatoes, grated (or diced, or canned crushed tomatoes)
• 4 garlic cloves, peeled
• 2 onions, thinly sliced
• 2 tablespoons tomato paste, mixed with a bit of water
• 3/4 cup olive oil
• parsley
• salt and pepper

Recipe

• 1 soak the beans overnight, the longer, the better.
• 2 preheat oven at 350 farenheit (180 degrees celsius).
• 3 drain and rinse the beans and boil in water for about 40 minutes to an hour, until they are soft but not mushy. make sure you boil them enough; otherwise the beans will be too hard to eat even after baking.
• 4 sauce - sauté the onion in a bit of olive on low heat until soft and add the garlic cloves whole. if you want a stronger garlic flavor you can mince the garlic.
• 5 add the tomato (you can use cherry tomatoes cut in thin slices, but the traditional way is grating the tomato), the tomato paste, parsley, salt and pepper to taste and about ¼ cup olive oil. let it simmer until sauce thickens, about 10 minutes.
• 6 once the beans have boiled, drain them and put them back into the pot, add the sauce and mix gently. pour the mixture in a pan and spread evenly and then pour about another ¼ cup olive oil over the beans and bake for about 50 minutes until beans are tender.
• 7 accompany with feta cheese and bread.