Baked Sesame Chicken Noodles

a Cooking Light recipe

This can certainly be made into a vegetarian version by omitting the chicken breast and using veggie or mushroom broth instead of the chicken broth. I always use more veggies than what is called for, and don't forget to remove the stems from your shiitakes. These are really woody and tough to chew- but they do make an excellent addition to a stock, so save them for future stocks.

8 ounces uncooked spaghetti or linguine, broken in half
1 tablespoon dark sesame oil
1 cup red bell pepper strips
8 ounces shiitake mushroom caps, sliced
2 (6-ounce) skinless, boneless chicken breast halves, cut into 1/2-inch pieces
1 teaspoon minced fresh ginger
3 garlic cloves, minced
1/4 cup low-sodium soy sauce
1 cup fat-free, less-sodium chicken broth
1 tablespoon cornstarch
2 tablespoons cream sherry
1 tablespoon rice vinegar
1/2 teaspoon crushed red pepper
2 cups thinly sliced bok choy
3/4 cup sliced green onions
1 tablespoon sesame seeds, divided
Cooking spray
1 cup panko (coarse, dry) breadcrumbs
2 tablespoons butter, melted

Preheat oven to 400°.

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

Heat the oil in a Dutch oven over medium-high heat. Add red bell pepper strips and mushrooms; sauté 2 minutes. Add chicken, ginger, and garlic; sauté 3 minutes. Stir in soy sauce; cook 2 minutes, stirring frequently.

Combine broth and cornstarch, stirring well with a whisk. Add broth mixture to pan, and cook 2 minutes or until mixture is slightly thick, stirring constantly. Remove from heat; stir in sherry, vinegar, and crushed red pepper. Add pasta, bok choy, green onions, and 2 teaspoons sesame seeds to pan, tossing well to combine. Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray.

Combine breadcrumbs, butter, and remaining sesame seeds; sprinkle evenly over pasta mixture. Bake at 400° for 20 minutes or until breadcrumbs begin to brown.

**This is also an excellent make-ahead dish. Assemble it early in the day and refrigerate it until you are ready for it to be cooked. Allow a few extra minutes to heat through.

White Chocolate Brownies with Dulce De Leche Filling

1 cup butter
2 cups white chocolate -- coarsely chopped
4 eggs
1/2 cup milk
1 cup sugar
2 1/2 cups flour
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
1 cup mini chocolate chips
1 can Dulce De Leche
1 cup chopped pecans, toasted


Melt butter and chocolate together.

Mix eggs, sugar, milk and vanilla together. Add to butter mixture.

Add flour, baking powder, and salt. Mix well and stir in mini chocolate chips.

Heat dulce de leche in a microwave to spreadable consistency.

Pour half of the brownie mixture into a 9 x 13 pan sprayed with cooking spray. **Sprinkle toasted pecans over the brownie mixture. Dollop the dulce de leche onto the pecans, and carefully spread evenly to within one inch of the edge. Do not spread all the way to the edges or it will burn during baking. Pour the remaining brownie batter over the dulce de leche.

Bake in a 350ºF oven for 45 to 50 minutes. Allow to cook completely before cutting and serving.

** It's important to sprinkle the nuts on first so you have a something slightly firm to spread the dulce de leche onto.

Aegean Meatballs with Pita Bread

by Cat Cora- from Cat Cora's Kitchen

Keftethakia Kai Pita

1 pound lean ground beef
1/2 cup whole milk
1 1/2 slices white bread with crust
1/2 cup chopped yellow onion
1 clove garlic, minced
1 tablespoon finely chopped fresh mint
1/4 cup finely chopped fresh oregano or other fresh herbs
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 large egg
1/4 cup extra virgin olive oil
1 teaspoon white wine vinegar
flour for dusting
1/4 cup vegetable oil or light olive oil
6 rounds of pita bread, cut into quarters

Preheat the oven to 400ºF. Line a 9x13 inch baking dish with aluminum foil.

Place the ground beef in a large bowl. In another bowl, pour the milk over the bread slices and allow to soak for 2 minutes, then squeeze out the excess milk. Crumble up the bread and add it to the beef. Add the onion, garlic, mint, oregano, salt, and pepper and mix well. Add the egg, olive oil, and vinegar, and mix again.

Roll the mixture into walnut sized portions and dust with flour. Once all the meatballs are formed, heart the vegetable oil in a large saute pan over high heat until hot but not smoking. Reduce the heat to medium and add the meatballs. Brown on all sides, 2 to 3 minutes, and drain on paper towels. Transfer to the prepared dish and bake until cooked through, about 15 minutes.

Serve with several quarters of the pita bread on each plate, then stuff the pita with meatballs and top with Tzatziki.

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.

Salmon Pasta

An Erika Original

2 tablespoons finely chopped yellow onion
1 tablespoon butter
1/8 teaspoon freshly ground black pepper
3/4 cup milk
8 ounces chive and onion flavored cream cheese
2 cups leftover smoked salmon, broken into pieces
1 cup cooked green peas
1/2 pound bowtie pasta, cooked according to package directions
1/2 cup pasta cooking water
1/2 red onion, thinly sliced

Melt butter in a saucepan and add yellow onions. Saute over medium-low heat until translucent. Add pepper and milk. Bring milk to a simmer and then add the cream cheese. Stir until melted and combined with the milk. Add extra milk if it is too thick. Add smoked salmon and green peas, and bring mixture to a gentle boil over medium heat. Add 1/2 cup of the pasta water used for cooking the bowties. Add the pasta to the sauce and stir gently to combine. Add more pasta water as necessary to get a smooth creamy texture to the sauce.

Toss pasta and red onion slices together and serve immediately.

Pumpkin White Chocolate Chunk Cookies

from Fresh Every Day by Sara Foster

2 cups all purpose flour
1 teaspoon baking soda
1 cup butterscotch chips
12 tablespoons unsalted butter, softened (1 1/2 sticks)
2/3 cup granulated sugar
2/3 cup light brown sugar
1 egg
2/3 cup cooked pumpkin puree
1 cup old-fashioned rolled oats
8 ounces white chocolate, cut into 1/4 inch chunks OR
1 1/2 cups white chocolate chips
1 cup chopped walnuts

Preheat the oven to 350ºF. Lightly grease baking sheets or line with parchment. (I skipped this step and had no problems with sticking)

Put the flour and baking soda in a food processor and pulse to combine. Add the butterscotch chips and process until the chips are ground into the flour, with a few slightly larger chips remaining. Turn the flour mixture out into a large bowl.

In another bowl, cream the butter and two sugars together until light and fluffy- about 2 minutes. Add the egg and pumpkin and mix together by hand. Pour the pumpkin mixture into the flour mixture, and stir just until combined. Add the oats, white chocolate and walnuts and stir until all mixed in and no flour remains. Cover the bowl and chill at least 10 minutes or overnight.

Use a 1/4 cup measure or ice cream scoop to drop the cookie dough onto the prepared cookie sheets, leaving 2 inches between cookies. Bake on a center rack in the oven for 13 to 15 minutes or until they're light golden brown and no longer doughy looking. Cool the cookies on the sheets for 10 to 15 minutes before transferring them to a wire rack.

Makes about 2 dozen 3 inch cookies.

Crock Pot Meatloaf

1 cup crushed herb crackers
3/4 cup shredded cheddar cheese
1 small onion, finely chopped
1/4 cup finely chopped green pepper
1/4 cup chili sauce
1/2 cup milk
2 eggs, lightly beaten
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 pounds lean ground beef

In a bowl, mix everything except the beef. Mix well.

Gently mix in ground beef and form into a flattened ball.

Place in crock pot, cover, and cook on low for 6-8 hours. Cooking time will depend on your crock pot, mine tends to run hot and the meatloaf was done at 6 1/2 hours.

Beer Batter for Fish

(could probably be used for onions or other veggies as well)

1/2 cup flour
seasoning salt to taste
pinch onion powder
pinch garlic powder
1 tablespoon melted butter
1 egg, beaten
1/2 cup beer
1 egg white, beaten to stiff peaks
2 lbs firm whitefish- cod, pollock, etc.

1. Sift flour with seasonings. Add butter and egg, and slowly add beer. Finally, fold in the beaten egg whites, stirring until smooth.

2. Let stand for 1 hour on the counter.

3. Preheat hot grease to 375ºF.

4. Dip pieces of fish into batter, shaking off excess. Fry until golden brown.

5. To keep hot until serving, place cooked pieces on a baking sheet sprayed with cooking spray in a 200ºF oven. Fish will hold for about 30 minutes in oven.

Quick Applesauce Muffins

2 cups Bisquick Heart Smart Baking Mix
1/4 cup sugar
1 teaspoon cinnamon
1/2 cup applesauce
1/4 cup milk
1 egg
2 tablespoons vegetable oil

Topping:
Cinnamon sugar
Sliced almonds

Preheat oven to 350ºF.

Combine Bisquick, sugar, and cinnamon in a bowl, stir with a whisk.

Add applesauce, milk, egg, and oil. Stir to combine.

Fill greased muffin pans 2/3 full with muffin batter.

Sprinkle muffin tops with almonds, and then cinnamon sugar.

Bake for 12-15 minutes, or until a tester comes out clean.

Makes 9 standard size muffins.

The Lady & Sons' Peach Cobbler

1/2 cup butter
1 cup sugar
3/4 cup self-rising flour
3/4 cup milk
1 28-oz can sliced peaches in heavy syrup, undrained
cinnamon for sprinkling (optional)

Preheat oven to 350ºF.

Place butter in a 2-quart baking dish and set in the hot oven to melt the butter. Meanwhile, stir sugar and flour together and mix well. Slowly add the milk and stir to prevent batter from forming lumps.

Carefully, remove baking dish with melted butter from the oven and carefully pour batter directly on top of the butter. DO NOT STIR TOGETHER. Spoon the peaches on top of the batter, then very gently, pour the reserved syrup on top. AGAIN, DO NOT STIR. Sprinkle on cinnamon at the point if using.

The most important part of this dish is not stirring the mixture. Pop it into the oven as is, and bake for 35-40 minutes, or until golden brown. The crust will rise above the fruit, producing a fantastic crust with a gooey, fruity bottom. Serve warm with vanilla ice cream or freshly whipped cream.

Basic Pizza Dough

3 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons sugar
1 package yeast
1 cup water

1. Combine sugar, water and yeast in a measuring cup or small bowl.
2. Combine flour and salt in a large bowl and make a well in the center.
3. Pour yeast mixure and oil in well and stir into dry ingredients until you have a soft dough.
4. If dough is too sticky, add a bit more flour.
5. Knead until smooth on a lightly floured surface.
6. Place in an oiled bowl, cover with a towel and let rise until doubled.
7. Punch down and let rest for 10 minutes.
8. Makes 1- deep dish or 2- 12" pizza crusts.
9. To bake, top with your favorite sauce, cheese, etc.
10. Bake at 450 degrees for about 15 minutes or until crispy and cheese is bubbling.

Pizza Carbonara

a Rachael Ray recipe

1 refrigerated pizza dough, or one from your favorite pizza joint (I use homemade)
Cornmeal, for sprinkling on pizza pan
Extra-virgin olive oil (EVOO), for drizzling
1/4 pound pancetta, chopped
1 cup ricotta cheese
1/4 cup grated Romano or Parmigiano Reggiano cheese
1 large clove garlic, grated (2 cloves is better)
Black pepper
2 large egg yolks, beaten
1 1/2 to 2 cups shredded provolone cheese
A handful of flat-leaf parsley, chopped

Preheat oven to 450°F.

Roll out dough into a large, thin, round or rectangular shape. Scatter a little cornmeal on the pizza pan or baking sheet before placing rolled-out dough on it.

Drizzle dough with EVOO and prick it with fork tines in a few places.

Place in oven and partially bake for 7-8 minutes.

Drizzle EVOO in a small skillet and heat over medium-high heat. Cook pancetta until crisp, 4-5 minutes. Transfer to a bowl and cool.

Brush the baked pizza crust with some of the grease from the skillet you cooked the pancetta in for a little extra flavor.

Add beaten egg yolks, ricotta, Romano, grated garlic and black pepper to a bowl and stir to combine.

Spread the ricotta cheese mixture out over the pizza crust, then top with provolone cheese.

Scatter the reserved pancetta all over and bake 12 minutes or until crust is crisp and the cheese is evenly golden on top. Scatter parsley over cooked pizza, cut into wedges and serve.

Crock Pot Macaroni and Cheese

8 oz. uncooked macaroni
2 eggs
1 1/4 cup milk
1 (12 oz) can evaporated milk
4 cups shredded sharp cheddar cheese-divided
salt and pepper to taste

In a large bowl, beat the eggs and milks together until well combined. Add the macaroni, salt and pepper, and 3 1/2 cups of the cheese. Mix well and pour into crock pot. Sprinkle remaining cheese on top, cover and cook on low for about 5 hours*. Do not open the lid at all during cooking time.

*You'll want to keep an eye on this the first time you make it. I cooked it for 5 hours, and it was pretty browned around the edges- so next time it will be more like 4 1/2 in my crock pot. Adjust accordingly for your personal slow cooker.

Cabbage Patch Stew

recipe from Carolyn

1 pound extra lean ground meat
2 medium onions, thinly sliced
1 1/2 cups cabbage, thinly sliced or shredded
1/2 cup celery, diced
2 cloves garlic, minced
2 cups kidney beans, undrained
2 cups canned tomatoes, undrained (I used 1 28 oz can whole tomatoes)
2 cups fresh mushrooms, sliced
2 tsp chili powder, or more to taste
1 tsp ground cumin
1 Tbsp Worcestershire sauce
1/4 cup chicken broth
1 tsp beef broth concentrate, diluted in water
1 1/2 cups water
salt and pepper to taste
10 medium potatoes
1/2 cup buttermilk
salt and pepper to taste
1 Tbsp butter

Brown ground beef over medium heat. Add onions, garlic, cabbage, and celery; cook until vegetables have lost their raw color- about 5 minutes. Add beans, mushrooms, tomatoes, broths, and seasonings (and some water if it appears to be too thick) and continue to simmer for 15-25 minutes. Add more or less water as needed to the consistency you like.

Meanwhile, boil potatoes until fork tender and mash them using the butter, buttermilk, salt and pepper.

Serve about 1 to 1 1/2 cups stew per person in large bowls, then add scoops of hot potatoes on top and enjoy.

** This recipe is highly adaptable. Use your choice of meat- ground turkey, ground chicken, even pork would be good. TVP or soy crumbles would work as well. It could also be made with no meat at all if that is your choice. I happened to add a 1/2 teaspoon of sweet curry powder and really enjoyed it that way. I also swapped out the canned beans for dried cranberry beans. Substitutions are easily made, just use what you would like.

7-Up Cake

1 box yellow cake mix (I use Duncan Hines)
1 (3 oz) package instant vanilla pudding mix
4 eggs
1/2 cup oil
10 ozs. 7-Up

Icing:
2 cups sugar
2 tablespoons cornstarch
2 eggs
1 large can crushed pineapple
1 stick butter
1 cup shredded coconut

Preheat oven to 350ºF. Combine cake ingredients. Beat well with a mixer. Pour into a greased bundt pan or 3 greased cake layer pans. Bake layers for 25-30 minutes or the bundt for closer to 45 minutes. Cake is done when a toothpick inserted in the middle comes out clean. Cool cake on a wire rack.

In the meantime, combine the icing ingredients in a saucepan over med-low heat. Stir constantly, cooking until thick and just starting to bubble. Cool icing mixture completely before icing the cake.

Buttermilk Raisin Pie

1 9-inch unbaked pie shell
1/2 cup butter, melted
1 1/4 cups sugar
3 eggs, beaten
1 teaspoon vanilla
3 tablespoons flour
1/2 teaspoon ground cinnamon
1 pinch salt
1 cup buttermilk
1 cup raisins

1. Place raisins in a heatproof bowl. Pour boiling water over them to cover. Set aside for at least 30 minutes to plump.

2. Preheat oven to 400ºF.

3. Roll out dough pastry as necessary and place in pie dish.

4. Using a hand mixer, beat the melted butter and sugar together.

5. Add the eggs and vanilla and beat well.

6. Add the flour,salt, cinnamon, and buttermilk. Beat until thick and creamy.

7. Drain raisins from liquid, and add the plumped raisins to the buttermilk mixture. Mix in with a spoon and pour into the pie shell.

8. Bake at 400ºF for 10 minutes. Reduce heat, and bake at 350ºF for another 50-60 minutes.

9. Pie will turn a nice golden brown and will not jiggle when shaken. A knife inserted into the middle will come out clean when pie is done.

Cherry Swirl Coffee Cake

4 cups Bisquick
1/2 cup sugar
1/4 cup melted butter
1/2 cup milk
1 teaspoon vanilla
1 teaspoon almond extract
3 eggs
1 can cherry pie filling (ore blueberry, peach, raspberry, etc.)

Glaze:
1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla

Heat oven to 350ºF; grease a 9 x 13 pan. Mix all ingredients except pie filling. Beat vigorously for about 30 seconds. Spread 2/3 of the batter in baking pan. Spread pie filling over batter. Drop remaining batter by tablespoons over pie filling; swirl into batter slightly. Bake 20-25 minutes until light brown; drizzle with glaze while still warm. For Glaze: beat pwdred sugar with milk and vanilla to desired consistency. Add a little more milk if it's not thin enough to drizzle.

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.

Cinnamon Loaf

from the Woman's Day Collector's Cook Book

1 package active dry yeast
2/3 cup mik, scalded
1/2 cup sugar, divided
1 teaspoon salt
Butter
2 eggs
3 cups all-purpose flour
1 1/2 teaspoon cinnamon

Sprinkle dry yeast into 2 tablespoons very warm water. Let stand a few minutes; then stir until dissolved.

Pour hot milk over 1/4 cup sugar, the salt, and four tablespoons butter; cool. Add eggs, yeast and half the flour. Beat with a rotary beater or electric beater until smooth. Beat in remaining flour with spoon. Cover and let rise until doubled, about 1 hour.

Punch down and knead lightly. Roll out on floured pastry cloth or board to a rectangle 18" by 9". Spread with 2 tablespoons butter; sprinkle with 1/4 cup sugar mixed with cinnamon. Roll up tightly from the short end and put in greased 9 x 5 x 3 loaf pan. Brush with 2 tablespoons melted butter and let rise until doubled, about 45 minutes. Bake in a moderate oven (350ºF) about 30 minutes.

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