Zucchini Squares

4 large eggs -- beaten until smooth
2 teaspoons chopped parsley
1/2 teaspoon dried Italian spice blend (I used Penzey's Tuscan Sunset)
1/2 teaspoon grey salt
1/2 teaspoon garlic powder
1/3 cup olive oil
1 cup biscuit mix (Bisquik Heart Smart)
4 cups zucchini -- grated and squeezed to remove excess moisture
1/2 cup cheddar cheese -- grated (or mozarella)
1/4 cup Parmesan cheese
Marinara sauce -- for dipping

To the eggs add, parsley, spice blend, salt, garlic powder, oil & biscuit mix.

Mix well.

Add remaining ingredients, stir until mixed.

Pour into a greased 9x13 pan.

Bake 350f oven for 40-45 minutes or until golden.

Cut into squares.

Serve warm or cool with marinara sauce for dunking in.

French Toast Sticks

8 to 10 slices thick-cut bread
1/4 cup butter, melted
4 eggs
1/3 cup sugar
2/3 cup milk
1 teaspoon vanilla
1/4 teaspoon cinnamon
pinch of salt

Preheat oven to 350ºF.

Cut the thick bread slices into thirds so you have 2 sticks per slice of bread.

Combine remaining ingredients in a mixing bowl, beat well to combine.

Dip bread sticks into the egg mixture one at a time, and place on a baking sheet that has been sprayed with cooking spray.

Bake in a 350º oven for about 30 minutes. Flip the sticks over halfway through baking time to crisp both sides.

**To freeze, allow to cool completely before wrapping well in a freezer bag. To reheat, pop in a 350 oven for about 8 minutes to refresh. Alternatively, they can be reheated in a microwave for a minute or two, but they will lose their crispness.

Grilled Salmon with Apricot-Mustard Glaze

from Cooking Light Magazine

Salmon:
4 (6-ounce) salmon fillets (about 1 inch thick)
1 1/2 teaspoons minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Glaze:
1/4 cup apricot nectar
1/4 cup apricot preserves
1 tablespoon Dijon mustard
1 1/2 teaspoons white wine vinegar
1 1/2 teaspoons honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Remaining ingredient:
Cooking spray

Prepare grill.

To prepare fish, sprinkle fillets evenly with garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and refrigerate 15 minutes.

To prepare glaze, combine nectar and next 6 ingredients (through 1/4 teaspoon pepper) in a small saucepan; bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 10 minutes). Remove from heat; set aside.

Place fillets, skin side up, on a grill rack coated with cooking spray. Grill 2 minutes; carefully turn over, and grill 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Brush each fillet with 1 tablespoon glaze; grill 30 seconds.

Asparagus-Pesto Lasagna

from Vegetarian Times; April 2006
Serves 10

1/3 cup all purpose flour
3-1/2 cups low fat milk, divided
6 Tbsps pesto, or more to taste*
2 Tbsps. Grated Parmesan, plus additional for garnish, optional
1 tsp. salt
¼ tsp. black pepper
2 tsp olive oil
1-1/4 lb. asparagus spears, tips cut off and reserved, spears trimmed and chopped into 1/4” pieces
1 clove garlic, minced (about 1 tsp)
16 no-cook lasagna noodles (9 oz)**
(I used 9 noodles)
2 cups shredded Fontina or part-skim mozzarella (8 oz), divided

1. Preheat oven to 350. Whisk flour and ½ cup milk in saucepan until smooth. Gradually whisk in remaining milk. Bring to a boil over medium heat, whisking constantly, and boil 1 minute until thickened. Remove from heat: stir in pesto, parmesan, salt and pepper. Reserve one cup of the white sauce.

2. Warm oil in a large nonstick skillet over med-high heat. Add chopped asparagus (not tips) and cook, stirring often, 5 minutes or until tender. Add garlic, cook, stirring, 1 minute and season to taste with salt and pepper. Remove from heat.

3. Coat 13 x 9 baking dish with cooking spray. Place layer of noodles in dish, overlapping slightly. Layer with half of cooked asparagus, ¾ cup cheese and half of sauce. Add another layer of pasta, remaining sauce, remaining cooked asparagus, and ¾ cup cheese. Top with a layer of noodles, then with reserved cup of white sauce. Arrange reserved asparagus tipes over top and sprinkle with remaining cheese.

4. Bake, uncovered. 35 to 45 minutes, or until golden. Let stand 10 minutes; serve with additional grated parmesan, if desired.

* Look for the freshest, most flavorful pesto in the refrigerator section of the supermaket, packed in vacuum sealed bags or plastic tubs.

**Using no-boil noodles, they expand so much, I don't overlap them when laying them in the pan. The noodles I used, I ended up only using 9 of them-three per layer, so use what fits your pan best.

Aunt Lita's Lumpia

2 pounds ground beef
4 stalks celery
3 medium carrots
1 onion
4 eggs
1 teaspoon garlic powder
1 1/2 tablespoons salt
1 teaspoon black pepper
1 package egg roll wrappers

Grind celery, carrots, and onion in a food processor, or chop finely. Mix with the hamburger, 3 beaten eggs, and seasonings.

Beat remaining egg and put on a shallow plate

Place egg roll wrapper on table and put meat mixture in a long narrow row. Roll up, sealing with the egg.

Heat oil in a frying pan or deep fryer to 400º. Fry until golden brown.

Kingly Smoked Salmon

Recipe from: Smoke & Spice: Cooking with Smoke, the real Way to Barbecue
by Cheryl Jamison and Bill Jamison

Ingredients:
Pacific king salmon butterflied tail section (or use coho or silver salmon)
Alder wood for smoking

Rub:
1/4 cup dill, dried
1/4 cup brown sugar
2 tsp kosher salt
2 tsp freshly ground black pepper

Optional Mop
Remaining Rub
1 cup cider vinegar
1/4 cup canola or corn oil

Instructions:

The night before you plan to barbecue, combine the rub ingredients in a small bowl. Open the salmon flat and massage it well with about 2/3 of the rub, reserving the rest of the mixture. Fold the salmon back into it's original shape, place it in a plastic bag, and refrigerate it overnight.

Prepare the smoker for barbecuing, bringing the temperature up to 180 to 200 degrees F.

Remove the salmon from the fridge and let it sit at room temperature for 30 minutes.

If you plan to baste the fish, stir the remaining rub together with the other mop ingredients in a saucepan and warm the mixture over low heat.

Transfer the salmon to the smoker skin side down, placing the fish as far from the fire as possible. Cook for 50 to 60 minutes, mopping it after 10 and 30 minutes in a wood-burning pit, or as appropriate for your style of smoker. The salmon should flake easily when done. Have a large spatula and platter ready when taking the salmon off the smoker, because it can fall apart easily. Serve hot or chilled.

BBQ tips:
Alder remains the best wood for smoking Pacific salmon. Alder chips are fairly common across the country, but you may have more difficulty finding the wood in chunks or logs. Fruit woods are the best substitute, particularly when mixed with smaller pieces of alder.

Yield: 8 Servings

Smoky Shredded Pork Tacos

Tacos de Picadillo Oazaqueno
from Rick Bayless's Mexican Kitchen

1 1/2 lbs. boneless pork shoulder, trimmed of fat and cut into 2-inch cubes
5 garlic cloves, unpeeled, divided use
1 large white onion, diced, divided use
2-3 dried, stemmed chipotle chilies or canned chipotle chilies en adobo; see cook's notes
1 generous lb. (2 large round or 7-8 plum) ripe tomatoes
2 1/2 T. olive or vegetable oil or lard, divided use
Salt, about a scant 1/2 t.
1/2 t. ground cinnamon
1/4 t. black pepper, preferably freshly ground
1/8 t. ground cloves, preferably freshly ground
1/2 C. raisins
1/2 C. slivered almonds
16-18 warm corn tortillas (plus a few extra, in case some break)

In a medium size (2-3 quart) saucepan, cover meat with heavily salted water. Peel and roughly chop 2 cloves of garlic and add along with half of the onion. Bring to a gentle boil, skim off any grayish foam that rises during the first few minutes, partially cover and simmer over medium-low until thoroughly tender, about 1 1/2 hours. If time permits, cool the meat in the broth. Shred it between your fingers or with two forks held back to back. (There will be about 4 cups of meat; reserve broth for soup, if desired).

Prepare the Quick Cooked Tomato Chipotle Sauce. For dried chilies, roast them on an ungreased griddle or heavy skillet over medium heat, turning regularly and pressing flat until very aromatic, about 30 seconds. In a small bowl, cover chilies with hot water and let rehydrate 30 minutes, stirring to ensure even soaking. Drain and discard the water. If using canned chilies, they only need to be removed from the can.

Roast the remaining 3 cloves garlic on a griddle or skillet, turning occasionally until soft, about 15 minutes; cool and peel. Roast tomatoes on baking sheet 4 inches below heated broiler until charred, about 6 minutes. Turn and roast on the other side, 2-3 minutes. Cool, then peel, collecting all juices with the tomatoes.

In a food processor fitted with the metal blade, pulse tomatoes, chilies and garlic to medium-fine puree. Heat 1 tablespoon of oil or lard in heavy, medium-size saucepan over medium-high. Add puree and stir for 5 minutes as it sears and thickens. Taste and season with salt.

Prepare the picadillo. In a large, heavy, well-seasoned or nonstick skillet, heat remaining 1 1/2 tablespoons oil or lard over medium-high. When hot, add shredded meat and remaining half of onion. Fry, stirring frequently, until crispy and golden, 12-14 minutes. Add cinnamon, peppers, cloves and raisins. Add tomato-chipotle sauce. Reduce heat to medium and simmer, stirring occasionally, until nearly all liquid has evaporated, 4-5 minutes.

Heat oven to 350 degrees. Toast almonds in a small baking pan until lightly browned, about 6 minutes. Add them to picadillo mixture. Taste mixture and season with salt if necessary.

Guests will spoon portion of filling into warm tortilla.

Provide hot sauce for those who prefer a more picante dish.

Advance preparation: This filling can be prepared 2 days in advance and refrigerated well-sealed. Reserve and refrigerate a little of the cooking broth; add a little of it when reheating the mixture.

Yield: 4 cups, enough for 16-18 tacos

Optional: hot sauce

Cook's note: Canned chipotle chilies in adobo are sold in Hispanic markets and many supermarkets. Chipotle chilies are smoked, ripened jalapeno chilies.

Wolfgang's Beef Goulash

2 tablespoons extra virgin olive oil
4 cups onions, thinly sliced
1 tablespoon sugar
3 garlic cloves, minced
1 tablespoon caraway seeds, toasted and ground
1 1/2 tablespoons sweet paprika
1 teaspoon spicy paprika
2 tablespoons minced fresh marjoram leaves
1 teaspoon minced fresh thyme leaves
1 bay leaf
3 tablespoons tomato paste
2 tablespoons balsamic vinegar
4 cups chicken stock
2 1/2 pounds beef shank, cut into 2-inch cubes
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Spaetzle, recipe followsIn a large saute pan, heat the olive oil and saute the onions and sugar until caramelized. Add the garlic and caraway seed. Cook for 1 minute. Add the sweet and sharp paprika, marjoram, thyme, and bay leaf. Saute another minute, until fragrant. Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef shank, salt, and pepper. Bring to a boil, then lower to a simmer and cook until very tender, about 1 1/2 hours, stirring occasionally.

Taste and adjust seasoning with salt and pepper. Serve with Spaetzle on the side.

Spaetzle:
4 egg yolks
1 egg
1 3/4 cups milk
1 pound (about 3 cups) all purpose flour
1/4 teaspoon freshly grated nutmeg
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup peanut oil
Salt
Pepper
2 ounces unsalted butter
1 tablespoon fresh minced parsleyIn a small bowl, beat together the egg yolks, egg and milk. In a medium bowl, combine the flour, nutmeg, salt, and pepper. Add the egg mixture to the flour mixture and mix with hand until well blended. Do not overmix at this stage. Cover the bowl and refrigerate. Allow the batter to rest for at least 1 hour.

Bring salted water to a boil. Place a perforated hotel pan on top of the pot. Place the batter on the pan and force through the holes to form spaetzle. Cook for 4 to 5 minutes, or until al dente. Transfer cooked spaetzle to a bowl of ice water to shock. When cool to the touch, drain well. Stir in half the oil. (At this point you can cover and refrigerate up to 2 days).

Over high heat, place a large saute pan until it gets very hot. Add the remaining 1/4 cup of oil and the boiled spaetzle. Saute until golden. Season, to taste, with salt and pepper. Finish with butter and sprinkle with parsley.

Chili

1 pound ground beef
1 onion, diced
1 bell pepper, diced
1 package mild chili seasoning mix (such as McCormicks)
2 (14.5 oz) cans diced tomatoes
3 cups beef broth
1 (14.5 oz) can chili beans (with chili sauce)
2 (14.5 oz) cans kidney beans
2 tablespoons tomato paste
Additional Chili Powder and Cumin (optional)
Grated cheddar cheese and sour cream for topping.


Brown ground beef in a soup pot over medium high heat. Drain any grease. Add onion and bell pepper, cooking until softened- about 5 minutes. Add seasoning packet. Stir to combine, cook for 1 minute. Add tomatoes, cook for another 5 minutes. Add remaining ingredients and bring to a boil. Reduce heat, cover, and simmer for 30 minutes- add any additional seasonings as desired. Chili is ready to serve, or continue simmering until needed or refrigerate. Chili is always better the next day. Top with cheese and sour cream before serving.

For a thicker chili, eliminate 1 cup of beef broth and use 1 whole small can of tomato paste. You will want to add some chili powder and cumin in this case. You can also add jalapenos with the onion if you want a lot of heat in your chili.

Herb Roasted Pork Tenderloin

1/4 cup tamari sauce (or low sodium soy)
1/4 cup Worcestershire sauce
1/8 cup vegetable oil
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon rubbed sage
1 teaspoon garlic powder
1 tablespoon dried onion flakes
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon pepper
2 packages pork tenderloins -- (1 1/2 lb)

Stir together first 11 ingredients in a shallow dish or heavy-duty zip-top plastic bag.

Prick pork with a fork, and place in marinade, turning to coat.

Cover dish, or seal bag; Chill 2 hours.

Remove from marinade, discarding marinade.

Place pork on a rack in a roasting pan.

Bake at 350 degrees for 40 minutes or until a meat thermometer inserted into thickes portion of pork registers 160 degrees.

Sloppy Joes

2 pounds ground beef
1 small to medium onion, diced (1 cup onion)
1 green bell pepper, diced
2 carrots, peeled and finely chopped in a food processor (or shredded on a box grater)
1 (14.5 oz) can stewed tomatoes
1 1/2 cups bottled barbecue sauce

Hamburger Rolls for serving

Brown ground beef in a large pot over medium-high heat. Drain any grease. Add onion, bell pepper, and carrots to the pot. Cook for about 3 minutes, or until onions have softened.

Add stewed tomatoes, breaking up the larger pieces of tomato with a wooden spoon. Add barbecue sauce and bring to a boil. Reduce the heat to low, cover, and simmer for about 20 minutes.

Sloppy joe can be served up at this point or simmered gently until needed. The longer it simmers, the more flavorful it will be. Sloppy joes are actually best made ahead of time and reheated. This also freezes very well for several months, and holds nicely in a crock-pot. Doubles and triples easily as well.

Makes between 12-15 sandwiches.

White Chicken Enchiladas

White Chicken Enchiladas

Serving Size : 12

1/4 cup onion -- chopped
8 ounces mushroom -- sliced
4 ounces light cream cheese
1 Tablespoon butter
2 tablespoons milk
8 ounces light sour cream
2 cups chicken breast -- cooked and shredded
1 can cream of mushroom soup, condensed
1 cup milk
12 flour tortilla
1 cup reduced fat cheddar cheese -- shredded
1/4 teaspoon cumin

Saute onions and mushrooms in butter. Remove from heat and stir in cream cheese, milk, and cumin.
Place 3 Tablespoons in each tortilla, roll up and place in greased pan.
Mix soup, sour cream, and 1 c. milk, pour over the top.
Cover with foil and bake for 35 minutes at 350.
Remove foil, sprinkle cheese on, and bake for 5 more minutes, or until cheese is melted.

**TO freeze enchiladas for later use: Roll up enchiladas and cover with the sauce. Do not sprinkle cheese on top and do not bake. Cover with a double layer of foil and place in the freezer. After frozen, seal with a vacuum sealer if you have one. To prepare, place in the oven in a frozen state in a 375ºF oven. Bake for about 50 minutes. Remove foil, sprinkle cheese on top, and bake for another 5 minutes or so- until the cheese is melted and bubbly. Serve hot.

White Chicken Chili

White Chicken Chili
Serving Size : 10

1 large Onion -- coarsely chopped
3 cloves garlic -- minced
1 cup chicken -- cooked and shredded
2 4 oz. cans diced green chiles
2 Tablespoons cumin
2 teaspoons dried oregano
2 cups chicken broth
2 cans white hominy, canned -- drained
2 cans white beans -- drained and rinsed
dash chili powder, tabasco, etc.
2 tablespoons olive oil

Saute onion and garlic in olive oil until translucent
Add chili's, cook for another minute or so.
Add chicken broth and remaining ingredients.
Simmer for 1 or 2 hours.

Serving Ideas : Best with diced tomato, cheese, and sour cream on top.

Four Cheese Stuffed Shells

inspired by a Cooking Light recipe.

1 pound jumbo shell pasta (about 40 shells)

Cooking Spray

1 (12-ounce) carton low fat cottage cheese

1 (15-ounce) carton ricotta cheese

1 cup shredded Asiago cheese

1 cup shredded Parmesan cheese

3 cloves garlic, finely minced

2 Tablespoons chopped fresh chives

3 Tablespoons chopped fresh parsley

1/4 teaspoon freshly ground black pepper

1/8 teaspoon crushed red pepper flakes

1 (10 ounce) package frozen chopped spinach, thawed and drained

8 cups marinara of your choice

1 1/2 cups shredded mozarella cheese

1.Cook pasta according to package directions, omitting salt and fat. Drain and set aside.

2.Preheat oven to 375ºF.

3.Coat 2 (9x13-inch) baking dishes with cooking spray; set aside.

4.Combine cottage cheese, ricotta cheese, Asiago, Parmesan, garlic, chives, parsley, black pepper, red pepper flakes, and drained spinach. Mix well.

5.Spoon 1 tablespoon cheese mixture into each shell. Put 1 cup of marinara in the bottom of each pan. Arrange half of stuffed shells, seam sides up, in each prepared dish. Pour 3 cups marinara over stuffed shells in both pans. Sprinkle each with 3/4 cup mozarella cheese.

6.Cover with foil. Bake at 375ºF for 30 minutes or until thoroughly heated.

To freeze unbaked casserole, prepare through step 5. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy duty foil. Stor in freezer up to 6 months.

To prepare frozen unbaked casserole: Preheat oven to 375ºF. Remove foil and plastic wrap. Re-wrap with foil and bake at 375ºF for 1 hour and 10 minutes, or until the shells are thoroughly heated.

Lentil and Sausage Soup

adapted from Joy of Cooking

2 teaspoons olive oil

2 carrots, peeled and diced

2 celery stalks, diced

1 medium onion, diced

1 clove garlic, minced

1 pound Polish sausage, half of it diced, the other half sliced

8 cups chicken stock

1 bay leaf

2 cups lentils, picked over and rinsed

1 (14.5 oz can) diced tomatoes

1 sweet potato, peeled and diced

1 teaspoon dried thyme (I used basil, thyme would have been better)

salt and freshly ground black pepper to taste

Heat olive oil in a large soup pot over medium heat. Add carrots, celery, onion, garlic, and diced Polish sausage to the pot. (Reserve sliced sausage for later.) Cook, stirring occasionally, until vegetables are tender, about 10 minutes.

Stir in chicken stock, bay leaf, lentils, tomatoes, potato and thyme. Bring to a boil, reduce the heat, and simmer until the lentils and potato are tender, 30 to 45 minutes. Add the sliced sausage and cook for another 10 minutes. Season with freshly ground black pepper and salt if desired.

Cheddar Meat Loaves

from Taste of Home (I think)
Serving Size : 8

1 whole egg
3/4 cup milk
4 ounces cheddar cheese -- shredded
1/2 cup oatmeal
1/2 cup onion -- chopped
1 teaspoon salt
1 pound ground beef
2/3 cup ketchup
1/8 cup brown sugar
1 1/2 tablespoons mustard
4 dashes worcestershire sauce

Beat eggs and milk.
Stir in cheese, oats, onion, and salt. Add beef and mix well.
Shape into 8 loaves and place in a greased 9x13 pan.
Combine ketchup, sugar,worcestershire sauce, and mustard. Spoon over loaves. Bake uncovered at 350º for 45 minutes.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 310 Calories; 22g Fat (62.5% calories from fat); 16g Protein; 13g Carbohydrate; 1g Dietary Fiber; 90mg Cholesterol; 688mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Pork Carnitas

From Cooking Light

Trim the pork well to remove excess fat. Refrigerating the cooked pork overnight allows the solidified fat to rise to the top, so it's easy to remove.


2 tablespoons tomato paste
1 teaspoon salt
1 teaspoon freshly ground black pepper
10 garlic cloves, peeled
2 1/4 pounds boneless Boston butt pork roast, trimmed and cut into 1/2-inch pieces
1 cup fat-free, less-sodium chicken broth
1 tablespoon fresh lime juice

Preheat oven to 350°.
Combine first 5 ingredients in a large Dutch oven; pour broth over pork mixture. Cover and bake at 350° for 1 1/2 hours or until pork is very tender.
Transfer pork mixture to a 13 x 9-inch baking dish, and cool to room temperature. Cover and chill for 8 hours or overnight.
Skim the solidified fat from surface; discard fat. Let pork stand at room temperature 30 minutes to soften. Heat a large nonstick skillet over medium-high heat. Add pork; cook 8 minutes or until liquid almost evaporates. Remove from heat; stir in juice. Yield: 3 1/2 cups (serving size: about 1/3 cup)

NUTRITION PER SERVINGCALORIES 154(52% from fat); FAT 8.9g (sat 3.2g,mono 3.9g,poly 0.8g); PROTEIN 15.5g; CHOLESTEROL 52mg; CALCIUM 25mg; SODIUM 363mg; FIBER 0.5g; IRON 1.2mg; CARBOHYDRATE 2.3gJulianna Grimes Bottcher

Cooking Light, SEPTEMBER 2006
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Caribbean Chicken

1/2 cup pineapple juice, frozen concentrate -- thawed
1/4 cup lime juice
1/4 cup brown sugar -- firmly packed
1/4 cup soy sauce
1/4 cup water
2 tablespoons molasses
1/8 teaspoon ground red pepper
6 boneless, skinless chicken breasts

Combine pineapple juice, lime juice, brown sugar, soy sauce, water, molasses, and red pepper in a shallow glass dish or zip lock bag until sugar is dissolved. Add chicken; cover dish or close bag.

Marinate in refrigerator up to 6 hours, turning once.

Grill chicken, covered, over medium coals, 10 to 15 minutes or until chicken is cooked through and juices run clear.

To freeze, drop the boneless skinless chicken into the marinade in a freezer bag and freeze. That overnight in the fridge before cooking.

Marinated Flank Steak

Marinated Flank Steak,
recipe courtesy Everyday Food Magazine

Serves 8; Prep time: 45 minutes; Total time: 2 hours


6 garlic cloves, minced
Coarse salt and ground pepper
1 quart apple juice
1/4 cup whiskey (optional)
2 tablespoons whole-grain mustard
2 tablespoons olive oil, plus more for grates
1 tablespoon Worcestershire sauce
2 teaspoons hot sauce, such as Tabasco
2 flank steaks (about 1 1/2 pounds each), pricked all over with a fork


1. In a 9-by-13-inch baking dish, whisk together garlic, 1/2 teaspoon each salt and pepper, apple juice, whiskey (if using), mustard, oil, Worcestershire, and hot sauce. Add steaks, and turn to coat; marinate at room temperature, turning occasionally, 1 hour, or cover with plastic wrap and refrigerate up to 1 day.


2. Lift steaks from marinade onto a platter; set aside. Make sauce: Place reserved marinade in a large saucepan. Bring to a boil over high heat; cook until thickened and reduced to about 1 cup, 20 to 25 minutes. Season with salt and pepper.


3. Meanwhile, heat grill to high; lightly oil grates. Place steaks on grill. Cook, turning once, until well browned and cooked to desired doneness, 6 to 8 minutes per side for medium-rare (130 to 135 degrees on an instant-read thermometer).Transfer steaks to a cutting board, and tent with aluminum foil. Let rest 10 minutes before thinly slicing against the grain. Serve with sauce.

Beef and Cheese Manicotti

Beef and Cheese Manicotti

Recipe courtesy Giada De Laurentiis

4 teaspoons olive oil
1 medium onion, coarsely chopped
1 pound ground beef
Salt and freshly ground black pepper
14 (8-ounce package) manicotti
1 (15-ounce) container whole-milk ricotta
3 cups shredded mozzarella
1 cup grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
2 garlic cloves, minced
3 cups marinara sauce
2 tablespoons butter, cut into pieces

Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.
Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
Preheat the oven to 350 degrees F.
Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.