2
Chicken Italian
Main Dish, Sauces, Side Dish, Bake, Saute, Fall, Spring, Summer, Winter, Italian, Chicken, Dinner, Creamy

For the Chicken:
2 6-8 oz each Chicken breasts boneless, skinless
Ground black pepper
2 oz. Provolone cheese cut into 2 sticks
4 slices Prosciutto divided
Saute:
1 teaspoon Olive oil
1 teaspoon Butter
For the Pasta:
4 oz. Angel hair pasta
3 tblspoons Heavy cream
2 tblspoons parmesan cheese grated
1 Egg yolk
1 teaspoon Lemon zest minced
pinch of Red pepper flakes
Salt and pepper to taste
1 cup Arugula torn
For the Sauce:
1 tblspoons Shallots minced
1/4 cup Dry white wine
1/3 cup Chicken broth
Juice of 1/2 lemon
2 tblspoons Butter softened
1 teaspoon Fresh sage leaves minced

Preheat oven to 400 degrees F. Put a pot of salted water on to boil.
Season chicken with the pepper, then cut a slit lengthwise into each chicken breast without cutting the whole way through. Stuff each slit with a stick of cheese. Roll up each breast tightly with 2 overlapping slices of prosciutto.
Saute the chicken in the oil and butter, turning often, about 6 to 8 minutes, until all sides are browned. Set the chicken on a rack set on a baking sheet and transfer to the oven for about 5 minutes to finish. Remove and let chicken rest for 5 minutes before serving.
While the chicken is in the oven, cook the pasta in boiling water for 4 minutes. In a bowl, whisk together the cream, parmesan, egg yolk, zest, and seasoning. Top with arugula. Drain the pasta and add it to the bowl. Let the hot pasta sit on top of the arugula for 1 minute to wilt. Toss all to coat.
Saute the shallots for the sauce over medium-high heat in the same pan the chicken was browned in. Cook until the shallots are soft, about 1 minute. Deglaze with the wine. Simmer the wine with the shallots over high heat until nearly evaporated. Add the broth and lemon juice. Simmer until reduced by half. Finish the sauce just before serving with butter and sage. Do not boil or the sauce will seperate.
To serve: Divide the pasta between two plates. Place the chicken alongside and drizzle with sauce. Makes 2 chicken breasts and 2 1/2 cups of pasta. This recipe is fine to increase.

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6
Beans Japanese
Appetizers, Hors dOeuvres, Salads, Side Dish, Vegetables, Quick, Fall, Spring, Summer, Winter, Meatless, Vegetarian, Japanese, Beans, Bold

450 gram French/round beans
2 tablespoon Sake
3 teaspoon Sugar
5 teaspoon Shoyu (Japanese soy sauce)
1 cup Dashi (or good quality fish stock)
1/4 cup Sesame seeds
1/2 teaspoon Sesame Oil

Bring a saucepan of salted water to a boil, then add the beans and cook for 3-5 minutes until bright green and tender, but still firm to the bite. Drain and rinse in cold water then plunge into iced water to set their colour.

Bring the sake to a boil in a small saucepan and then trnsfer to a small bowl and combine with the sugar and shoyu.

Place the dashi in a saucepan with 1 tablespoon of the sugar, sake and shoyu mixture and bring to a boil. Drain the beans and add them to the dashi. Return to a boil then remove from the heat and cool.

Heat a frying pan to hot and add the sesame seeds, tossing them in the pan constantly until they are golden.

Transfer the toasted seeds to a mortar and pestle, a small food processor bowl or a spice gringer and grind them to a coarse paste.

In a bowl, combine the sesame seeds with the remaining sake, sugar and shoyu mixture (about 5 table spoons) and the sesame oil. Then toss through the drained beans.

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6
Turkey American
Winter, Summer, Spring, Fall, Bake, Appetizers, American, Turkey, Salty, Lunch, Tangy

1 Pound TURKEY TENDERLOINS cut into 3/4-inch medallions
2 Teaspoons olive oil
1 Jar (6 ounces) marinated artichoke hearts, drained, halved; juice re
1 tablespoon balsamic vinegar
1/4 Teaspoon dried oregano
1/8 teaspoon red pepper flakes
1 Large clove garlic minced
6 whole Cherry tomatoes halved

1. In large non-stick skillet, over medium heat, saute turkey in oil 4 minutes per side or until turkey is golden brown and no longer pink in center and meat thermometer, inserted in thickest portion of tenderloin reaches 170 degrees F.
2. In medium bowl combine artichoke juice, vinegar, oregano, pepper flakes and garlic. Fold turkey and artichokes into mixture. Cover and refrigerate overnight.
3. Before serving, fold in tomatoes.

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4
Turkey American
Winter, Summer, Spring, Fall, Bake, Main Dish, American, Turkey, Dinner

2 Cups COOKED TURKEY cut into 1/2-inch cubes
1 Package (1-1/2 ounces) taco seasoning mix
As needed water
4 6-inch corn tortillas
1/4 Cup canned refried beans
1/2 Cup Pepper Jack cheese shredded
1/2 Cup tomatoes chopped
1/2 Cup lettuce shredded
2 Tablespoons onion chopped
1/2 Cup taco sauce
1 Cup sour cream
1 Cup guacamole

1. In large skillet over medium heat, combine turkey and taco seasoning with measurement of water recommended on seasoning package. Bring mixture to a gentle boil; immediately reduce heat and simmer 5 minutes, stirring occasionally.
2. Arrange tortillas on large cookie sheet. Bake in a preheated 375 degree F oven 5 to 7 minutes or until tortillas are crispy and lightly browned.
3. Spread each tortilla with one tablespoon beans. Top with 1/4 turkey mixture and cheese. Return to oven 2 to 3 minutes or until cheese is melted.
4. To serve, top with tomatoes, lettuce, onions and taco sauce. Serve with sour cream and guacamole.

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15
Chicken American
Superbowl, Summer, Spring, Picnics, Grill, Appetizers, American, Chicken, Side Dish, Spicy (Hot)

2 pounds chicken wings
2 TBLS butter, melted
2 TBLS hot pepper sauce
1 tsp cumin
2 TBLS fresh cilantro chopped
2 TBLS lime juice
Black Bean Dip
1/2 cup cooked black beans drained
1/4 cup prepared salsa verde
1/4 cup sour cream
1 TBLS limejuice
2 tsps hot pepper sauce
2 tsps fresh cilantro chopped
1/2 tsp salt

Prepare gas or charcoal grill, or preheat broiler.

While grill is heating, prepare Black Bean Dip by placing beans, salsa verde, sour cream, 1 tablespoon limejuice, 2 teaspoons hot pepper sauce, 2 teaspoons chopped cilantro and salt in blender or food processor. Process until smooth. Set aside.

Place chicken wings on grill and cook over low heat, turning, until cooked through, about 10- 12 minutes per side. Place wings in bowl and coat with melted butter. Add hot sauce, cumin, cilantro and limejuice. Toss well to coat.

Serve wings with Black Bean Dip.

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4
Ground Beef American
Sandwiches, bbq, hamburger, Grill, Fourth of July, Picnics, Spring, Summer, Superbowl, American, Ground Beef, Lunch, Savory

1 large slice high-quality white sandwich bread
2 tablespoons whole milk
3/4 teaspoon table salt
3/4 teaspoon ground black pepper
1 medium clove garlic minced or pressed through a garlic press (about 1 teaspoon)
2 teaspoons steak sauce such as A-1
2 tablespoons Bacon grease
1 1/2 pounds 80 percent lean ground chuck
Vegetable oil for cooking grate
6 ounces cheese sliced, American or cheddar
4 hamburger buns or rolls
A and W Chili (recipe follows)
Creamy Coleslaw (recipe follows)
Diced onions
Mustard
A and W CHILI
2/3 cup finely chopped onion
1 pound ground beef
1/3 cup white vinegar
1/3 cup sugar
2/3 tablespoon salt
1 1/3 tablespoon Celery salt
2 ounces tomato puree
1 1/3 tablespoon chili powder
1 teaspoon pepper
CREAMY COLESLAW
1 pound green cabbage (about 1/2 medium head), thinly shredded
1 large carrot peeled and grated
2 teaspoons kosher salt or 1 teaspoon table salt
1 tablespoon Sugar
1/2 small onion minced
1/2 cup mayonnaise
2 tablespoons rice wine vinegar
Ground Black Pepper

1. Turn all burners to high, close lid, and heat until very hot, about 15 minutes. Use grill brush to scrape cooking grate clean. Lightly dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate. Leave primary burner on high, turn other burner(s) to low.

2. Meanwhile, mash bread and milk in large bowl with fork until homogeneous (you should have about 1/4 cup). Stir in salt, pepper, garlic, steak sauce, and reserved bacon fat; mix until thoroughly blended.

3. Break up beef into small pieces over bread mixture. Using fork or hands, lightly mix together until mixture forms cohesive mass. Divide meat into 4 equal portions. Gently toss one portion of meat back and forth between hands to form loose ball. Gently flatten into 3/4-inch-thick patty that measures about 4 1/2 inches in diameter. Press center of patty down with fingertips until it is about 1/2 inch thick, creating a slight depression in each patty. Repeat with remaining portions of meat.

4. Lightly dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate. Grill burgers on hot side of grill, covered, until well seared on first side, 2 to 4 minutes. Using wide metal spatula, flip burgers and continue grilling, about 3 minutes for medium-well or 4 minutes for well-done. Distribute equal portions of cheese on burgers about 2 minutes before they reach desired doneness, covering burgers with disposable aluminum pan to melt cheese. While burgers grill, toast buns on cooler side of grill, rotating buns as necessary to toast evenly. Serve burgers on toasted buns. Build your burger in the following order:

Bottom of Bun
Cheeseburger
Diced Onions
A and W Chili
Creamy Coleslaw
Mustard
Top of Bun

-= Instructions for A and W Chili =-
Add 1 tablespoon canola/vegetable oil to a saucepan, add the onion and saute’ 3-4 minutes over medium heat until translucent, then add the hamburger and cook until well done. Drain grease from saucepan, then add remaining ingredients and simmer, stirring often, until desired consistency.

-= Instructions for Creamy Coleslaw =-
1. Toss cabbage and carrots with salt in colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours.

2. Dump wilted cabbage and carrots into the bowl. Rinse thoroughly in cold water (ice water if serving slaw immediately). Pour vegetables back into colander, pressing, but not squeezing on them to drain. Pat dry with paper towels. (Can be stored in a zipper-lock bag and refrigerated overnight.)

3. Pour cabbage and carrots back again into bowl. Add onions, mayonnaise, sugar and vinegar; toss to coat. Season with pepper to taste. Cover and refrigerate until ready to serve.

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4
Fish American
Diabetic, Low Carb, Low Fat, Superbowl, Summer, Spring, Bake, Simple – Easy, Main Dish, Hors dOeuvres, Brunch, American, Fish, Dinner, Spicy (Hot)

1 Egg white -or egg substitute
1/4 cup Milk
1 tablespoon Lime juice
1 teaspoon Lime zest -finely chopped
1/2 cup Corn meal
1/2 teaspoon Chili Powder
1/2 teaspoon Cumin
1/2 teaspoon Oregano, dried
1/8 teaspoon Cayenne pepper – to taste
Cooking Spray –as needed
1 pound Tilapia filets – or other firm white fish

Preheat oven to 400F.
In a shallow pan or bowl, whisk together the egg whites, milk, lime juice, and zest. Set aside.
In another shallow dish mix cornmeal and spices together. set aside.
Cut the fish into strips about 3/4 inch on a side and about 4 – 6 inches long.
Lightly spray a baking pan or cookie sheet large enough to hold all the fish.
Coat the fish by dipping it in the egg wash then rolling it in the spiced cornmeal. Alternatively you can put the “breading” in a large freezer bag or other container and shake the moistened strips in it to quickly coat them.

Lay the fish out on the baking pan. Don’t let them touch as they’ll stick together. When the fish are all coated and layed out, lightly spray the tops with oil.

Bake for about 15 minutes or until lightly browned and fish is white throughout.
Serve with low-fat remoulade, cocktail sauce, or fresh cut lemons to squeeze over the fish.

Each (app 6oz) serving contains an estimated:
Cals: 235, FatCals: 75, TotFat: 8g
SatFat: 2g, PolyFat: 2g, MonoFat: 4g
Chol: 54mg, Na: 98mg, K: 437mg
TotCarbs: 17g, Fiber: 2g, Sugars: 0g
NetCarbs: 15g, Protein: 21g

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3
Pork American
Superbowl, Picnics, Bake, Appetizers, American, Pork, Summer, Comforting

8 slices bacon
1/4 pound fresh mushrooms chopped
1 tablespoon butter
1/3 cup chopped green onion
1 2/3 cups shredded Swiss cheese
Pastry for double-crust pie
5 whole Eggs
1 2/3 cups sour cream

Heat oven to 375 degrees F. On a lightly floured board, roll out the pastry dough 1/ 16-inch thick. Using a 3-inch cutter, cut out 42 circles; re-roll scraps as needed. Fit circles into bottoms and slightly up sides of lightly greased 2 1/2-inch muffin pans. Meanwhile, fry bacon slices until crisp, drain; crumble or chop. Chop mushrooms, saute in butter until limp and liquid evaporates. Combine bacon, mushrooms, green onion and cheese. Divide filling equally among muffin cups. In large bowl, beat together eggs, add sour cream and stir until smooth. Spoon about 1 tablespoon into each muffin cup. Bake until puffed and light brown, 20-25 minutes. Cool in pans 5 minutes; lift out. Serve warm or let cool on wire racks. If made ahead, wrap cooled quiches airtight, and refrigerate overnight. Reheat, uncovered, in a 350 degrees F. oven for about 10 minutes.

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4
Shrimp Italian
Superbowl, Bake, pizza, Snacks, Italian, Shrimp, Spring, Light

1 12″ Pizza crust
1 lb Shrimp
1/8 lb Butter
3 sprig Fresh parsley
1 tablespoon Fresh dill weed
8 oz Mozzerella cheese
7 oz Prepared pesto w/basil
14 oz Artichoke hearts

1) Preheat overn to 450.

2) Boil shrimp for 2 mins in 4 cups of seasoned water (Old Bay). Peel, devein, and set aside.

3) Heat pesto (I like fresh Contadina) on low in a small sauce pan until easily spreadable, then brush evenly over crust. Reserve 2 tabl for step #4. Add shredded cheese. Set aside.

4) Saute shrimp in 10″ sauce pan over med high heat in butter for 2 mins, adding remaining pesto, parsley, and dill weed. Stir often. Add artichoke hearts at start of second minute and cover.

5) Lower temp under shrimp and artichoke mixture to low. Lower oven temp to 425 and bake crust for 8 mins on a perforated pizza sheet (middle oven position).

6) Spoon shrimp and artichokes evenly over crust and bake for an additional 2 mins.

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12
Cabbage Korean
Appetizers, Salads, Side Dish, Vegetables, Ginger, Scallion, Rice Vinegar, Rice, Garlic, Carrot, Sesame, Relishes, No Cook, Superbowl, Diabetic, Korean, Cabbage

1 Head bok choi (napa, etc)
1 Daikon radishes (or more)
2 Carrots; shredded
8 Garlic cloves (or more)
2 Garlic cloves; crushed
1 1/2 cups Sea salt
1/2 cup Flaked dried red peppers*
1/3 cup Fresh ginger root slices*
1 cup Coarsely chopped scallions
1 Japanese horseradishes *
2 cups -water (boiled)
2 cups Rice vinegar
3 tablespoons Sesame seeds

Mix all dry ingredients together. Place in a large crockery or glass container that can be sealed airtight. Pour liquids over them, vinegar first. If the veggies are not covered by the liquid add more vinegar…NOT water- Seal jar and place into refrigerator for 2-12 weeks. *** NOTE *** The refrigeration is necessary to prevent spoilage.

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