Artichoke & Spinach Dip Restaurant Style

Ingredients

• Servings: 12
• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
• in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
• bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

Sugar Coated Pecans

Ingredients

• Servings: 1
• 1 egg white
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup white sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Recipe

• preheat oven to 250 degrees f (120 degrees c). grease one baking sheet.
• in a mixing bowl, whip together the egg white and water until frothy. in a separate bowl, mix together sugar, salt, and cinnamon.
• add pecans to egg whites, stir to coat the nuts evenly. remove the nuts, and toss them in the sugar mixture until coated. spread the nuts out on the prepared baking sheet.
• bake at 250 degrees f (120 degrees c) for 1 hour. stir every 15 minutes.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

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


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

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


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

quick chicken zingarella

Ingredients

• Servings: 8
• 4 boneless skinless chicken breasts, cut into 1-inch cubes
• 1 (28 ounce) jar spaghetti sauce
• 1 (14 ounce) jar roasted italian cherry peppers, drained and chopped
• 5 fresh mushrooms, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons brown sugar
• 1/4 cup red
• 1/4 cup olive oil
• 1 (16 ounce) package linguini pasta

Recipe

• in large skillet, heat oil over medium heat. add mushrooms, onions, and garlic; saute until tender. add chicken, and cook until no longer pink. stir in pasta sauce, , and brown sugar. simmer for 15 minutes. add drained and sliced roasted red peppers, and simmer 5 minutes more.
• meanwhile, cook pasta according to package directions. drain. serve sauce over pasta.

turkey avocado panini

Ingredients

• Servings: 2
• 1/2 ripe avocado
• 1/4 cup mayonnaise
• 2 ciabatta rolls
• 1 tablespoon olive oil, divided
• 2 slices provolone cheese
• 1 cup whole fresh spinach leaves, divided
• 1/4 pound thinly sliced mesquite smoked turkey breast
• 2 roasted red peppers, sliced into strips

Recipe

Preparation Time: 17 mins Cook Time: 8 mins Ready Time: 25 mins


• mash the avocado and the mayonnaise together in a bowl until thoroughly mixed.
• preheat a panini sandwich press.
• to make the sandwiches, split the ciabatta rolls in half the flat way, and brush the bottom of each roll with olive oil. place the bottoms of the rolls the panini press, olive oil side down. place a provolone cheese slice, half the spinach leaves, half the sliced turkey breast, and a sliced roasted red pepper on each sandwich. spread half of the avocado mixture on the cut surface of each top, and place the top of the roll on the sandwich. brush the top of the roll with olive oil.
• close the panini press and cook until the bun is toasted and crisp, with golden brown grill marks, and the cheese has melted, about 5 to 8 minutes.

Disney's Ratatouille

Ingredients

• Servings: 4
• 1 (6 ounce) can tomato paste
• 1/2 onion, chopped
• 1/4 cup minced garlic
• 1 tablespoon olive oil
• 3/4 cup water
• salt and ground black pepper to taste
• 1 small eggplant, trimmed and very thinly sliced
• 1 zucchini, trimmed and very thinly sliced
• 1 yellow squash, trimmed and very thinly sliced
• 1 red bell pepper, cored and very thinly sliced
• 1 yellow bell pepper, cored and very thinly sliced
• 3 tablespoons olive oil, or to taste
• 1 teaspoon fresh thyme leaves, or to taste
• 3 tablespoons mascarpone cheese

Recipe

Preparation Time: 45 mins Cook Time: 45 mins Ready Time: 1 hr 30 mins


• preheat the oven to 375 degrees f (190 degrees c).
• spread tomato paste into the bottom of a 10x10-inch baking dish. sprinkle with onion and garlic and stir in 1 tablespoon olive oil and water until thoroughly combined. season with salt and black pepper.
• arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper, starting at the outer edge of the dish and working concentrically towards the center. overlap the slices a little to display the colors. drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper. sprinkle with thyme leaves. cover vegetables with a piece of parchment paper cut to fit inside.
• bake in the preheated oven until vegetables are roasted and tender, about 45 minutes. serve with dollops of mascarpone cheese.