Recipes & Beyond

Currently we are looking for great recipes from Knoxville, and beyond.There is no charge to share a recipe, so send them in. We also want to include local coupons, food news, interesting topics and instructional videos that teach how-to recipes. Knoxville recipes and beyond, gotta eat it up!

New Recipes

Scalloped Potato Gratin

Tyler Florence

Ingredients

• 1 1/2 cups heavy cream
• 1 sprig fresh thyme
• 2 garlic cloves, chopped
• 1/2 teaspoon ground nutmeg
• Butter
• 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
• Salt and freshly ground black pepper
• 1/2 cup grated Parmesan, plus more for broiling

Directions

 

New Recipes

Buffalo Mac & Cheese

Ingredients

• 7 tablespoons unsalted butter, plus more for the dish
• Kosher salt
• 1 pound elbow macaroni
• 1 small onion, finely chopped
• 2 stalks celery, finely chopped
• 3 cups shredded rotisserie chicken
• 2 cloves garlic, minced
• 3/4 cup hot sauce (preferably Frank’s)
• 2 tablespoons all-purpose flour
• 2 teaspoons dry mustard
• 2 1/2 cups half-and-half
• 1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
• 8 ounces pepper jack cheese, shredded (about 2 cups)
• 2/3 cup sour cream
• 1 cup panko (Japanese breadcrumbs)
• 1/2 cup crumbled blue cheese
• 2 tablespoons chopped fresh parsley

Directions

Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.

 

Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.

 

Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.

 

Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.

 

Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.

 

New Recipes

Slow Cooker Texas Chili

Ingredients

• 2 1/2 pounds beef chuck, cut into 2-inch cubes
• 2 tablespoons packed light brown sugar
• Kosher salt
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 5 cloves garlic, smashed
• 2 4.5-ounce cans chopped green chiles, drained
• 1 tablespoon ground cumin
• 3/4 cup chili powder
• 1 14-ounce can diced tomatoes with chiles
• 1 to 2 tablespoons green hot sauce
• Sliced scallions, fresh cilantro and/or sour cream, for topping
• Tortilla chips, for serving (optional)

Directions

Toss the beef with 1 tablespoon each brown sugar and salt in a large bowl. Heat the vegetable oil in a large skillet over medium-high heat. Cook the beef in batches until browned on all sides, 4 to 5 minutes (do not crowd the pan). Transfer to a 5-to-6-quart slow cooker.

 

Reduce the heat to medium, add the onion to the skillet and cook until soft, about 5 minutes. Stir in the garlic, chiles, cumin and chili powder and cook 3 minutes. Add 1 1/2 cups water and the tomatoes and simmer, scraping up the browned bits from the bottom, about 3 minutes. Transfer to the slow cooker, cover and cook on low, 7 hours.

 

Add the remaining 1 tablespoon brown sugar and the hot sauce to the chili. Serve with scallions, cilantro and/or sour cream for topping, and chips, if desired. (Reserve 3 to 4 cups for Chili-Corn Casserole.).

 

Per serving: Calories 482; Fat 29 g (Saturated 11 g); Cholesterol 117 mg; Sodium 1,227 mg; Carbohydrate 11 g; Fiber 0 g; Protein 36 g

 

Use the leftover chili to make Chili-Corn Casserole.

New Recipes
Sausage-Cauliflower Spaghetti
Ingredients

Kosher salt
12 ounces spaghetti
3 tablespoons extra-virgin olive oil, plus more for drizzling
12 ounces sweet Italian turkey sausage, casings removed
6 cloves garlic, sliced
1 small head cauliflower, broken into small florets
1 bunch scallions, chopped
1 cup grated pecorino romano or parmesan cheese

Directions

Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 2 cups cooking water, then drain.

Meanwhile, heat the olive oil in a large skillet over medium-high heat. Crumble the sausage into the skillet and cook, breaking it up with a wooden spoon, until lightly browned and no longer pink, 4 to 5 minutes. Clear a space in the pan, add the garlic and cook until just golden, 2 to 3 minutes. Add the cauliflower and cook until the edges are browned, about 2 minutes. Add 1 cup of the reserved cooking water, cover and reduce the heat to medium. Cook until the cauliflower is tender, about 8 more minutes. Uncover and boil over high heat until the liquid is almost evaporated, about 2 more minutes.

Add the spaghetti to the skillet along with the scallions. Drizzle with olive oil and season with salt. Toss for a minute or two to wilt the scallions and coat the pasta with the sauce, adding up to 1 cup cooking water, if needed, to loosen. Remove from the heat, sprinkle with the cheese and toss. Divide among shallow bowls and drizzle with more olive oil, if desired.

Per serving: Calories 703; Fat 31 g (Saturated 8 g); Cholesterol 81 mg; Sodium 1,085 mg; Carbohydrate 72 g; Fiber 6 g; Protein 41g

New Recipe
Chili-Corn Casserole
Ingredients

2 tablespoons unsalted butter
4 ears corn, kernels cut off
Kosher salt
6 scallions, chopped
3 to 4 cups leftover chili
1 1/2 cups shredded pepper jack or monterey jack cheese (about 6 ounces)
1 18-ounce tube precooked polenta, cut into 12 rounds

Directions

(Use leftover Slow-Cooker Texas Chili.)

Preheat the oven to 450 degrees F. Melt the butter in a skillet over medium-high heat. Add the corn and 1/2 teaspoon salt and cook until tender, 5 to 6 minutes. Add the scallions and cook until soft, about 1 minute.

Spread the chili in an 8-inch-square baking dish. Top with half of the cheese followed by half of the corn mixture. Lay the polenta rounds on top, then sprinkle with the remaining corn and cheese.

Bake until the casserole is heated through and the top is golden, about 20 minutes. Let stand 5 to 10 minutes before serving.

Per serving: Calories 634; Fat 34 g (Saturated 16 g); Cholesterol 119 mg; Sodium 1,588 mg; Carbohydrate 48 g; Fiber 4 g; Protein 32 g
New Recipe
Chicken and Cheese Enchiladas
Courtesy Food Network Magazine

Ingredients

1 small red onion, halved
1 1/2 pounds tomatillos, husked and rinsed
1 to 2 serrano chile peppers, stemmed and seeded
1/2 cup low-sodium chicken broth
Kosher salt
Pinch of sugar
8 corn tortillas
3 cups shredded rotisserie chicken
2 1/2 cups shredded mozzarella and/or Monterey Jack cheese
1/3 cup fresh cilantro
2 tablespoons extra-virgin olive oil, plus more for greasing
3/4 cup crumbled queso fresco or feta cheese

Directions

Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.

Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.

Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.

Per serving: Calories 626; Fat 32 g (Saturated 13 g); Cholesterol 98 mg;

Sodium 1,056 mg; Carbohydrate 46 g; Fiber 6 g; Protein 47 g

New Recipe
Super-Zesty Potato Salad
by:Anne Burrell

Ingredients
For the Mayonnaise:

2 large egg yolks
1/4 cup red wine vinegar
1 tablespoon dijon mustard
Kosher salt
1 1/2 cups neutral-flavored oil (such as vegetable, canola or peanut)

For the Salad:

2 1/2 pounds small red bliss potatoes, quartered
3 cloves garlic, smashed
Kosher salt
6 slices bacon, chopped
2 tablespoons extra-virgin olive oil
1 red onion, diced
3 stalks celery, diced
1/2 cup red wine vinegar
1/2 cup dijon mustard

Directions

Make the mayonnaise: Put the egg yolks in a food processor and add the vinegar, mustard and 1/4 teaspoon salt. Turn on the machine and very slowly start to drizzle in the oil (drip until the mixture starts to look like mayonnaise, then you can start adding it in a slow, steady stream). If the mayonnaise is too thick, add a few drops of water; if it is not thick enough, add a little more oil with the motor running.

Make the salad: Put the potatoes and garlic in a large pot. Add enough water to cover the potatoes by 2 inches and season generously with salt. Bring the water to a boil over high heat, then reduce the heat to medium and simmer until fork-tender, about 10 minutes.

Meanwhile, cook the bacon in the olive oil in a large skillet over medium-high heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove from the heat and stir in the onion, celery and vinegar. Season with salt.

Drain the potatoes and transfer them to a large bowl (discard the garlic). Add the bacon-onion mixture to the hot potatoes and stir to incorporate. Gently stir in 1 1/2 cups mayonnaise and the mustard and season with salt. Refrigerate until cold.

New Recipe
Fish Tacos with Chipotle Cream
Ellie Kreiger
Fish:

2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
1/4 teaspoon salt
Freshly ground black pepper
1 pound white flaky fish fillet, like tilapia or halibut

Chipotle cream:

1/2 cup plain nonfat yogurt
2 tablespoons mayonnaise
2 teaspoons chipotle pepper, in adobo sauce
8 (6-inch) corn tortillas
1 1/2 cups shredded green cabbage or lettuce
1/2 cup corn kernels (thawed if frozen)
1/4 cup fresh cilantro leaves
Lime wedges

Directions

In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over the fish fillets and let marinate for 20 minutes. Put the yogurt into a strainer lined with apaper towel and place over a bowl to drain and thicken for 20 minutes.

Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked thorough, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.

In a small bowl combine the thickened yogurt, mayonnaise, and chipotle pepper.

Heat the tortillas on the grill or grill pan for 30 seconds on each side.

Flake the fish with a fork. Top each tortilla with 1 tablespoon of the chipotle cream. Top with fish, cabbage, corn and cilantro and serve with lime wedges

New Recipe
Philly Dogs
TVFN
Directions

Serve grilled hot dogs on hoagie rolls with cheese sauce, sauteed peppers and onions, and a dash of hot sauce.

New Recipe
from: Bobby Flay
Spice-Rubbed Chicken Breast Tacos
Ingredients
Grilled Poblanos:

3 large poblanos
Canola oil
Salt and freshly ground black pepper

BBQ Onions:

2 sweet onions, skin-on, and cut into 1/4-inch thick slices
Canola oil
Salt and freshly ground black pepper
1 cup Bobby Flay’s Mesa Grill BBQ Sauce (or your favorite jarred variety)

Coleslaw:

3/4 cup mayonnaise
2 tablespoons sugar
1 teaspoon celery seed
3 tablespoons apple-cider vinegar
Salt and freshly ground black pepper
1 small head cabbage, cored, finely shredded
2 carrots, finely shredded
1/2 small red onion, thinly sliced
3 scallions, thinly sliced on the diagonal

Chicken:

2 tablespoons ancho chili powder
2 teaspoons ground cinnamon
2 teaspoons ground cumin
2 teaspoons light brown sugar
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
4 boneless, skinless chicken breasts (8 ounces each)
Canola oil
8 flour tortillas
2 grilled sliced poblanos
Barbecued onions
Coleslaw
Guacamole, recipe follows

For the poblanos:
Directions

Heat the grill to high.

Brush the poblanos with oil and season with salt and pepper. Place the chiles on the grill and cook until charred on all sides, about 10 minutes. Remove from the grill, place in a bowl and cover with plastic for 10 minutes. Remove the skin, seeds and stem and cut into thin slices.
For the onions:

Brush the onions with oil and season with salt and pepper. Place on the grill and cook until lightly golden brown and just cooked through, about 4 minutes per side. Brush with some of the bbq sauce during the last few minutes. Most of the skin should come off on the grill, but if not, take it off when the onions come off the grill.
For the coleslaw:

Whisk together the mayonnaise, sugar, celery salt, celery seed, vinegar and salt and pepper in a large bowl. Add the cabbage, carrot, onion and scallion and stir to combine, season with more salt and pepper, if needed. Let slaw sit at least 15 minutes before serving.
For the chicken:

Heat the grill to high.

Whisk together the ancho, cinnamon, cumin, brown sugar, 1 teaspoon salt and black pepper in a small bowl.

Season top side of the breasts with the rub mixture, turn over and season the back with the remaining salt. Drizzle with some of the oil and place on the grill, rub side down and grill until lightly golden brown and a crust has formed, about 3 minutes. Turn the chicken over, close the lid and continue cooking until just cooked through, about 6 minutes longer. Remove from the grill and let rest 5 minutes before slicing.

Grill the flour tortillas briefly, just to mark and heat. To build the tacos, fold each tortilla around some of the chicken, poblanos, onions, coleslaw and guacamole.
Fire Roasted Green Chile Guacamole:

2 ripe Hass avocados, peeled, pitted and diced
1 poblano chile, roasted, seeded, peeled, and diced
1/4 cup finely diced red onion
2 scallions, finely chopped
2 fresh limes
1/2 cup chopped fresh cilantro leaves
2 tablespoons canola oil
Salt and pepper

Combine all ingredients in a medium bowl and season with salt and pepper.

Yield: 4 to 6 servings

New Recipe
Southwestern Potato Salad
Mesa Grill

Ingredients
1 1/2 cups prepared mayonnaise
1/4 cup Dijon mustard
2 tablespoons fresh lime juice
2 tablespoons chipotle pepper puree
1 large ripe tomato, seeded and diced
1/4 cup chopped cilantro leaves
3 scallions, chopped, white and green parts
1 medium red onion, thinly sliced
1/2 teaspoon cayenne
4 cloves garlic, finely chopped
Salt and freshly ground black pepper
16 new potatoes, about 3 to 4 pounds, cooked, drained and sliced 1/2-inch thick

Directions

Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.

New Recipe
Lyn and Craig Collier
FT-Knoxville

Savory Herb Turkey Burgers

40 ounces ground turkey breast
3 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh sage
1/4 cup chopped spring onion
1/2 cup chopped mushrooms
1/2 cup chopped red bell pepper
1/4 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 teaspoon cayenne pepper
1 tablespoon Worcestershire sauce

8 whole grain hamburger buns (toasted)
4 ounces goat cheese – divided into 8 slices
Cherry chutney (or another of your favorite savory chutneys)

Combine all but last three ingredients and form into eight patties. Grill on medium hot grill until cooked through (about 4 minutes per side – DO NOT overcook). Serve on a bun with sliced goat cheese and a tablespoon of chutney. You can also serve alongside a green salad and skip the bun.

• New Recipes
  from: Ina Gartner
  Lemon Pasta with Roasted Shrimp
  Ingredients2 pounds (17 to 21 count) shrimp, peeled and deveined
  Good olive oil
  Kosher salt and freshly ground black pepper
  1 pound angel hair pasta
  4 tablespoons (1/2 stick) unsalted butter, melted
  Zest and juice of 2 lemonsDirectionsPreheat the oven to 400 degrees F. Place the shrimp on a sheet pan with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper.Toss well, spread them in one layer and roast for 6 to 8 minutes, just until they’re pink and cooked through.

  Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair and cook until al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and about 1/2 cup of the reserved cooking liquid. Add the shrimp and serve hot.

  New Recipes
  Jerk Chicken
  by:Tyler Florence
  Ingredients
  Jerk Marinade:

  2 teaspoons allspice
  1/2 teaspoon ground cinnamon
  1/2 teaspoon ground nutmeg
  1/2 onion
  8 cloves garlic or 1 whole head
  1 (1-inch) piece fresh ginger, sliced
  3 scallions, sliced
  3 limes, juiced
  Splash low-sodium soy sauce
  1/4 cup extra-virgin olive oil, plus more for drizzling
  Kosher salt and freshly ground black pepper
  6 sprigs fresh thyme, leaves picked
  1 Scotch bonnet pepper, halved, plus more to taste
  1/4 cup packed light brown sugar
  1 whole free-range chicken (about 5 pounds), cut into 10 pieces
  Limes, for garnish
  Parsley, for garnish
  Smoking chips, soaked in water for 15 minutes

  Directions

  Begin by making the jerk marinade. Combine all the marinade ingredients in a blender and process until you have a smooth puree.

  Add chicken pieces into a large resealable plastic bag and pour in the marinade. Put the bag into a baking dish and let marinate in the refrigerator overnight.

  Preheat grill to high.

  Prepare a table-top smoker or take a roasting tray, line it with foil and add some soaked wood chips to the bottom. Place a wire rack over the top, upside down, and lay chicken pieces over the chips on the rack. Cover with foil and grill over high heat. Smoke for 10 minutes.

  Preheat oven to 300 degrees F.

  Transfer the chicken pieces to a baking sheet and drizzle with extra-virgin olive oil. Bake in the oven “low and slow” until chicken is tender, about 1 hour. Remove the chicken from the baking sheet to a serving platter and garnish with limes and parsley before serving.

  Chipotle Corn Burger
  Directions

  Toss corn kernels and sliced bell pepper with lemon juice, olive oil and salt. Lightly mix 6 ounces ground beef chuck with a big pinch of kosher salt. Form into a ball, then shape into a 3/4-inch-thick patty; make an indentation in the center. Preheat a grill to high; brush the grates and burger with canola oil. Season the patty with salt and cumin and grill about 4 minutes per side.

  Mix 1/4 cup mayonnaise, 1 tablespoon minced chipotles in adobo and a splash of lemon juice. Serve the burgers on a crusty bun with chipotle mayonnaise, the corn salsa, onion, tomato and cilantro.

  New Recipe
  Chicago Dogs for Memorial Day
  Courtesy of TVFN
  Directions

  Serve boiled hot dogs on poppy-seed buns with dill pickle and cucumber spears, sliced tomatoes, sweet pickle relish, pickled peppers, diced onion and yellow mustard. Sprinkle with celery salt.

  New Recipe
  Lyn and Craig Collier
  FT-Knoxville

  Tilapia Burgers With Cucumber-Yogurt Sauce

  Burgers:

  2 ounces fat-free cream cheese, softened
  1 ¾ teaspoons Greek seasoning
  1 ¾ teaspoons lemon pepper
  1 pound tilapia fillets, cut into small chunks
  1 green onion, chopped
  1 Tablespoon olive oil
  1 cup panko crumbs

  Sauce:

  ½ cup nonfat Greek yogurt
  2 Tablespoons feta cheese, crumbled fine
  1 teaspoon green onion, chopped
  ¼ teaspoon Greek seasoning
  3 Tablespoons cucumber, chopped

  For the sauce, mix together all ingredients and refrigerate until ready to serve.

  For the burgers, combine ½ cup panko, plus cream cheese, Greek seasoning, and lemon pepper in a food processor. Pulse to blend. Add tilapia and continue to pulse until finely chopped. Do NOT purée! Transfer to bowl; stir in green onion. Form into 4 patties and coat with remaining ½ cup panko crumbs. In a large non-stick skillet, heat oil. Cook 5 minutes or until golden brown. Serve on a salad or on a whole grain roll. Serve with yogurt sauce.

  American Macaroni Salad
  Ingredients

  2 cups dry elbow macaroni, cooked, rinsed, and drained
  1/3 cup diced celery
  1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
  1 tablespoon minced flat-leaf parsley
  1/2 cup diced vine-ripened tomato (optional)
  1/2 cup prepared mayonnaise
  3/4 teaspoon dry mustard
  1 1/2 teaspoons sugar
  1 1/2 tablespoons cider vinegar
  3 tablespoons sour cream
  1/2 teaspoon kosher salt, plus more to taste
  Freshly ground black pepper

  Directions

  In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.

  Copyright 2001 Television Food Network, G.P. All rights reserved.

  Chicken, Sausage & Peppers
  Ingredients

  2 tablespoons unsalted butter
  3/4 pound sweet or hot Italian sausage, cut into chunks
  3/4 pound skinless, boneless chicken breasts, cut into chunks
  Kosher salt and freshly ground pepper
  1 tablespoon all-purpose flour
  1 small onion, chopped
  2 Italian green frying peppers, cut into 1-inch pieces
  3 cloves garlic, roughly chopped
  1/2 cup dry white wine
  3/4 cup low-sodium chicken broth
  1/4 cup roughly chopped fresh parsley
  2 jarred pickled cherry peppers, chopped, plus 2 tablespoons liquid from the jar

  Directions

  Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about 2 minutes. Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.

  Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooked through, about 5 minutes.

  Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce over the chicken mixture.

  Per serving: Calories 335; Fat 14 g (Saturated 7 g); Cholesterol 95 mg; Sodium 891 mg; Carbohydrate 10 g; Fiber 2 g; Protein 36 g

  White Pizza’s with arugala by Ina Garten
  Ingredients
  For the dough:

  1 1/4 cups warm (100 to 110) water
  2 packages dry yeast
  1 tablespoon honey
  Good olive oil
  4 cups all-purpose flour, plus extra for kneading
  Kosher salt
  4 cloves garlic, sliced
  5 sprigs fresh thyme
  1/4 teaspoon crushed red pepper flakes

  For the topping:

  3 cups grated Italian fontina cheese (8 ounces)
  1 1/2 cups grated fresh mozzarella cheese (7 ounces)
  11 ounces creamy goat cheese, such as montrachet, crumbled

  For the vinaigrette:

  1/2 cup good olive oil
  1/4 cup freshly squeezed lemon juice
  Freshly ground black pepper
  8 ounces baby arugula
  1 lemon, sliced

  Directions

  Mix the dough.

  Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.

  Knead by hand.

  When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.

  Let it rise.

  Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.

  Make garlic oil.

  Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn’t burn. Set aside.

  Preheat the oven to 500 degrees. (Be sure your oven is clean!)

  Portion the dough.

  Dump the dough onto a board and divide it into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.

  Stretch the dough.

  Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper. (If you’ve chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.)

  Top the dough.

  Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.

  Make the vinaigrette.

  Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.

  Add the greens.

  When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.

  TIP Make sure the bowl is warm before you put the water and yeast in; the water must be warm for the yeast to develop.

  TIP Salt inhibits the growth of yeast; add half the flour, then the salt, and then the rest of the flour.

  TIP To make sure yeast is still “alive,” or active, put it in water and allow it to sit for a few minutes. If it becomes creamy or foamy, it’s active.

  Paula Deen’s Crab Cakes
  Ingredients:
  1 pound crab-meat, picked free of shells
  1/3 cup crushed crackers (recommended: Ritz)
  3 green onions (green and white parts), finely chopped
  1/2 cup finely chopped bell pepper
  1/4 cup mayonnaise
  1 egg
  1 teaspoon Worcestershire sauce
  1 teaspoon dry mustard
  1/2 lemon, juiced
  1/4 teaspoon garlic powder
  1 teaspoon salt
  Dash cayenne pepper
  Flour, for dusting
  1/2 cup peanut oil
  Favorite dipping sauce, for serving

  Directions

  In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.

  Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.

  Baja Fish Tacos
  Ingredients
  Beer Batter:

  1 cup all-purpose flour
  1 teaspoon salt
  1/2 teaspoon ground black pepper
  1 cup dark Mexican beer*

  Cream Sauce:

  1/3 cup mayonnaise
  2/3 cup Mexican crema** or sour cream
  1 teaspoon grated lemon zest
  2 tablespoons fresh lemon juice
  2 tablespoons water
  Salt and freshly ground black pepper

  Fish Tacos:

  Oil, for frying
  1 cup all-purpose flour
  1 teaspoon salt, plus more for seasoning
  2 pounds skinned halibut cut into 5 by 1/2-inch strips
  Freshly ground black pepper
  Corn tortillas
  2 cups shredded cabbage
  2 cups tomatillo salsa (store-bought or homemade) for garnish, optional
  Pickled jalapenos, for garnish, optional

  Directions

  For the Beer Batter:

  Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.

  For Cream Sauce:

  Add the mayonnaise and crema to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).

  For the Fish:

  In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.

  On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.

  Make tacos with the tortillas and fish and top each with cream, shredded cabbage, tomatillo salsa and pickled jalapenos, if desired.

  *Cook’s Note: Crack open a cold Mexican cerveza like a Negra Modelo or a 2 Equis (XX) Amber to make this tasty beer batter, which will change the way you think about fried fish! You can use it for vegetables, too.

  **Cook’s Note: Mexican Crema is Mexico’s version of creme fraiche and is found at many supermarkets and can easily be substituted

  Risotto with Asparagus
  Ingredients

  2 bunches thick asparagus (about 2 pounds)
  1 sprig fresh thyme or lemon thyme
  4 tablespoons unsalted butter
  1 large shallot, diced
  2 cups arborio rice
  Kosher salt
  1/3 cup dry white wine
  2 teaspoons grated lemon zest
  Freshly ground pepper
  1/3 cup grated parmesan cheese
  2 teaspoons fresh lemon juice
  1 head Bibb lettuce, cut into strips
  8 ounces robiola or taleggio cheese, thinly sliced
  Extra-virgin olive oil, for drizzling

  Directions

  Peel the bottom third of the asparagus stalks with a vegetable peeler. Snap each stalk where it breaks naturally; reserve 4 of the peeled bottoms for crostini (below). Thinly slice 6 asparagus bottoms and place the rest of the bottoms in a saucepan with 8 cups water and the thyme to make asparagus broth; bring to a simmer.

  Heat 2 tablespoons butter in a saucepan over medium heat. Add the shallot and cook, stirring, until translucent, about 2 minutes. Add the rice and cook, stirring, until glossy, about 1 minute. Add 1 1/4 teaspoons salt. Pour in the wine and stir until absorbed. Stir in 1/2 cup of the asparagus broth until absorbed (use a ladle to add the broth, keeping the solids in the pan). Continue to add broth in 1/2-cup increments, stirring constantly and allowing the liquid to be absorbed before adding more, about 10 minutes. (You should have about half the broth left.) Stir in the sliced asparagus bottoms and the lemon zest. Add the remaining broth, 1/2 cup at a time, until the rice is just tender, 5 to 8 more minutes.

  Meanwhile, place the asparagus tips in a large skillet, cover with water and season with salt and pepper. Simmer over medium-high heat until just tender, about 5 minutes.

  Add the remaining 2 tablespoons butter, the parmesan and lemon juice to the risotto. Stir in the lettuce, remove from the heat and season with salt. Divide among bowls, top with the robiola and season with pepper. Drizzle the asparagus tips with olive oil and spoon over the risotto.

  Mini Olive Oil Cakes
  Food Network Magazine
  Ingredients
  For the Cakes:

  1 tablespoon unsalted butter, melted
  1 cup all-purpose flour, plus more for dusting
  1 1/3 cups granulated sugar
  2 tablespoons grated lemon zest (from 2 lemons)
  2 large eggs
  1/4 cup extra-virgin olive oil
  2/3 cup whole milk
  1/2 teaspoon baking powder
  1/2 teaspoon salt
  1 teaspoon finely minced fresh thyme, plus sprigs for garnish

  For the Glaze:

  1 1/2 cups confectioners’ sugar
  2 1/2 to 3 tablespoons lemon juice (from 1 to 2 lemons)
  2 tablespoons unsalted butter, melted

  Directions

  Position a rack in the middle of the oven; preheat to 350 degrees. Prepare the cakes: Brush a 6- or 12-cup mini Bundt or muffin pan with the melted butter. Lightly dust with flour and shake out the excess.

  Pulse the granulated sugar and lemon zest in a blender until combined. Add the eggs one at a time, then gradually pour in the olive oil and milk, pulsing until emulsified into a thin batter, about 30 seconds. Don’t overblend or the cakes will be too puffy.

  Whisk 1 cup flour, the baking powder, salt and 1 teaspoon thyme in a small bowl. Add to the blender in 2 batches, pulsing lightly until just combined; stop to scrape down the sides of the blender as needed. Pour the batter into the prepared pan. Bake until the cakes just begin to pull away from the sides of the pan and spring back when lightly touched, 28 to 30 minutes for a 6-cup Bundt pan and 22 to 25 minutes for a 12-cup Bundt or muffin pan. Cool in the pan for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack.

  Meanwhile, prepare the glaze: Whisk the confectioners’ sugar, lemon juice and butter until smooth, adding more lemon juice if the mixture is too thick. Drizzle over the warm cakes and garnish with thyme sprigs.

  Baked French Toast Casserole
  Ingredients

  1 loaf French bread (13 to 16 ounces)
  8 large eggs
  2 cups half-and-half
  1 cup milk
  2 tablespoons granulated sugar
  1 teaspoon vanilla extract
  1/4 teaspoon ground cinnamon
  1/4 teaspoon ground nutmeg
  Dash salt
  Praline Topping, recipe follows
  Maple syrup

  Directions

  Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

  The next day, preheat oven to 350 degrees F.

  Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

  Praline Topping:

  1/2 pound (2 sticks) butter
  1 cup packed light brown sugar
  1 cup chopped pecans
  2 tablespoons light corn syrup
  1/2 teaspoon ground cinnamon
  1/2 teaspoon ground nutmeg

  Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

  Spiral Glazed Ham
  1 9-to-10-pound bone-in fully cooked smoked ham (butt or shank half)
  2 tablespoons whole cloves (optional)
  1 1/2 cups glaze

  Directions

  Remove the ham from the refrigerator and bring to room temperature, about 30 minutes.

  Preheat the oven to 325 degrees F. Trim off any skin from the ham. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Insert the cloves into the ham (if using), placing them at the intersections of the cuts.

  Put the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch water into the bottom of the pan. Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours, 30 minutes (about 15 minutes per pound).

  Increase the oven temperature to 425 degrees F. Pour half of the glaze (see below for glazes) over the ham and brush to coat. If the water in the bottom of the pan has evaporated, add more. Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze, until glossy and well browned, about 45 more minutes.

  Rhubarb Crumble
  TFVN
  Directions

  Combine 1 cup flour, 1/3 cup oats, 3/4 cup sugar and a pinch of salt in a bowl. Stir in 6 tablespoons melted butter and 1/2 cup chopped hazelnuts; squeeze into large crumbles and place in the freezer. Toss 2 pounds chopped rhubarb, 1/3 cup sugar, 1/4 cup flour, 1/2 teaspoon vanilla extract, 1/2 teaspoon orange zest and 1/4 teaspoon salt in a 8-by-8-inch glass or ceramic baking dish. Scatter the crumble on top and bake in a preheated 375 degrees F oven until golden and bubbly, 45 minutes. Let cool for 15 minutes; serve with whipped cream.

  Lyn and Craig Collier
  FT-Knoxville

  Wheat Berry Salad

  2 cups cooked wheat berries
  1/4 cup dried cranberries
  1 Granny Smith apple, peeled and chopped
  1 green onion, chopped
  ¼ cup walnuts
  Citrus dressing, to taste
  Balsamic Glaze (optional) **

  While the wheat berries are cooking, mix all ingredients except the dressings together. Pour the hot wheat berries on top and mix with the dressing until it’s the consistency and taste you want. Drizzle with balsamic glaze and serve hot as a side dish or chill overnight for a light lunch or snack.

  * We used Cindy’s Kitchen brand Tangerine Vinaigrette.
  ** You can buy balsamic glaze or make your own. Bring 2 cups or balsamic vinegar to a boil and reduce heat to simmer. Cook until vinegar coats the back of a spoon or until it is reduced to about ½ cup. Keep refrigerated.

  New Recipe
  Giada DeLaurentis
  Meatballs a la Pizzaiola
  Ingredients

  * 8 ounces smoked mozzarella cheese
  * 2 large shallots, chopped
  * 1/4 cup (5 to 6) sun-dried tomatoes in oil, drained
  * 1/3 cup packed fresh basil leaves
  * 1/3 cup shredded mozzarella cheese
  * 1/4 cup grated parmesan cheese
  * 1 tablespoon tomato paste
  * 3/4 teaspoon red pepper flakes
  * Kosher salt and freshly ground pepper
  * 1 1/2 pounds ground beef chuck (80% lean)
  * 1 pound ground pork
  * Olive oil, for frying
  * Vegetable oil, for frying
  * Marinara sauce, warmed, for serving (optional)

  Directions

  Preheat the oven to 350 degrees F. Dice the smoked mozzarella into 1/2-inch cubes. Set aside.

  In a food processor, pulse the shallots, sun-dried tomatoes, basil, shredded mozzarella, parmesan, tomato paste, red pepper flakes, 1 1/2 teaspoons salt and 1/2 teaspoon pepper until blended. Transfer the mixture to a large bowl. Add the beef and pork and, using a wooden spoon or clean hands, stir until combined. Form into 1 1/4-to-1 1/2-inch meatballs. Insert 1 cube smoked mozzarella into the center of each meatball and form the meat around it, enclosing the cheese.

  In a large heavy-bottomed saucepan, pour equal parts olive oil and vegetable oil to fill the pan halfway. Heat over medium-high heat until a deep-fry thermometer reaches 350 degrees F. In batches, fry the meatballs until dark brown, 1 to 2 minutes. Remove and drain on a paper towel-lined plate.

  Place the fried meatballs on a foil-lined baking sheet. Put in the oven and bake until cooked through, 10 to 12 minutes. Cool slightly, then serve immediately with marinara sauce, if desired
  Kale Caesar Salad
  Directions

  Puree 1/3 cup olive oil, 1 garlic clove, 2 anchovy fillets, 1 teaspoon Worcestershire sauce, and salt and pepper to taste in a blender. Toss 1 1/2 cups crusty bread cubes with 1 tablespoon of the dressing; broil on a baking sheet until toasted, about 2 minutes. Toss 1 1/4 pounds chopped kale with the remaining dressing; broil on another baking sheet, stirring, until crisp, 5 to 8 minutes. Put the kale and croutons in a bowl and top with lemon juice, grated parmesan and a chopped hard-boiled egg.

  New Recipe
  Corned Beef/Cabbage Pizza
  Ingredients
  For the dough:

  * 2 teaspoons sugar
  * 1 package active dry yeast
  * 3 tablespoons extra-virgin olive oil, plus more for the bowl
  * 3 cups all-purpose flour, or 2 3/4 cups plus 1/4 cup whole-wheat flour, plus more for dusting
  * 1 teaspoon fine salt

  For the toppings:

  * 5 tablespoons extra-virgin olive oil, plus more for the pan
  * 3 cups sliced green cabbage
  * Kosher salt
  * 1 teaspoon pickling spices, tied securely in cheesecloth
  * 1 large potato, peeled and thinly sliced
  * Freshly ground pepper
  * 2 cups shredded mozzarella cheese
  * 3/4 cup shredded monterey jack cheese
  * 1/2 cup freshly grated parmesan cheese
  * 6 ounces sliced corned beef

  Directions

  Make the dough: Whisk 1 cup warm water (105 degrees) with the sugar in a bowl; scatter the yeast over the top and set aside until foamy, about 10 minutes. Stir in the olive oil.

  Whisk the flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture. Gradually stir the dry ingredients into the wet ingredients to make a rough, shaggy dough. Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes. (Add more flour to prevent sticking, if necessary.) Form the dough into a ball; place in a large oiled bowl, turning to coat with oil. Cover the bowl with plastic wrap and set aside at room temperature until the dough has doubled in size, about 90 minutes.

  Meanwhile, prepare the toppings: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the cabbage, season with salt and cook until just soft, about 5 minutes. Add the pickling spices and just enough water to cover. Simmer over low heat, covered, until the cabbage is tender, about 20 minutes. Drain the cabbage and set aside (discard spices).

  Place a pizza stone in the oven, if you have one, and preheat to 500 degrees. Toss the potato with 2 tablespoons olive oil and season with salt and pepper. Roast in a single layer on a baking sheet until golden, about 15 minutes.

  Divide the dough into 2 equal pieces. Roll one into a 14-inch round (keep the remaining dough covered). Place the round on a floured pizza peel (if baking on a stone) or a large oiled pizza pan; drizzle with 2 tablespoons olive oil. Scatter half of each of the cheeses, corned beef, cabbage and potatoes on top. Season with salt and pepper. Carefully slip the pizza onto the hot stone, if using, or place the pan in the oven. Cook until golden and crispy, 10 to 15 minutes. Repeat with the remaining dough and toppings
  New Recipe
  Shephard’s Pie
  TVFN
  Ingredients
  Garlicky Potato Topping:

  * 4 large russet potatoes, peeled and quartered
  * 10 whole garlic cloves, peeled
  * 1/2 cup sour cream
  * 1/4 to 1/2 cup beef broth
  * 4 tablespoons butter, softened
  * 1/2 teaspoon salt
  * 1/2 teaspoon freshly ground black pepper
  *
  * Nonstick cooking spray
  *

  Filling:

  * 4 slices bacon, cut into thin strips
  * 1 tablespoon vegetable oil
  * 2 medium onions, chopped
  * 1/2 teaspoon salt, plus 1/2 teaspoon
  * 1 teaspoon sugar
  * 1 pound ground beef
  * 2 to 3 medium carrots, roughly chopped, (about 1 cup)
  * 3/4 cups frozen peas, thawed
  * 2 garlic cloves, minced
  * 2 tablespoons tomato paste
  * 1 tablespoon all-purpose flour
  * 1 (12-ounce) bottle light or dark beer
  * 1/2 cup beef broth
  * 1 teaspoon finely minced fresh rosemary leaves
  * 1/2 teaspoon freshly ground black pepper
  * 1/2 cup grated Swiss or Cheddar
  * 2 tablespoons chopped fresh parsley leaves

  Directions

  Prepare potato topping: In a large saucepan add the potatoes and garlic and cover with cold water. Bring to a boil over medium heat and cook, uncovered, until the potatoes are fork-tender, about 15 to 20 minutes. Drain. Transfer the potatoes and garlic to a large bowl. Add the sour cream, 1/4 cup of the broth, butter, salt and pepper, and beat on low speed with a hand mixer until the potatoes are light and fluffy, about 1 to 2 minutes. If the mixture is too dry, add the remaining 1/4 cup broth. Do not overmix. Cover and set aside.

  Preheat the oven to 350 degrees F. Spray a 10-inch round baking dish with nonstick spray.

  Prepare filling: Heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally until browned and almost crisp, about 7 to 8 minutes. With a slotted spoon, transfer the bacon to a plate; set aside.

  Add the oil to the drippings in the skillet and put over medium heat. Add the onions and 1/2 teaspoon of salt, and cook, stirring occasionally, until the onions are very soft and just beginning to brown, about 10 minutes. Sprinkle in the sugar, and cook, stirring occasionally, until the onions begin to caramelize, about 3 minutes. Stir in the beef and cook, stirring occasionally, over medium-high heat, until the beef begins to brown, about 7 minutes. Add the carrots, peas, and garlic and cook, stirring, until the vegetables begin to soften, about 5 minutes. Stir in the tomato paste and flour and cook, stirring, until well blended, about 2 minutes. Add the beer, bring to a boil and boil for 3 minutes. Cook, stirring with a wooden spoon, and scraping up the browned bits from the bottom of the pan, about 2 minutes Add the cooked bacon, the broth, rosemary, 1/2 teaspoon of salt, and the pepper, and bring to a boil. Reduce the heat and simmer, uncovered, until the sauce thickens, about 15 minutes.

  Spoon the meat mixture into the prepared baking dish. Spread the potato topping evenly over the beef mixture. Bake until the filling is hot, the topping is lightly browned and the edges are bubbly, about 35 minutes. Remove from the oven and sprinkle with the cheese. Return to the oven and bake for 10 more minutes. Let rest out of the oven for 10 minutes before serving. Sprinkle with parsley and serve.

  New Recipe
  Lemon-Garlic Shrimp & Grits
  Food Network Magazine
  Ingredients

  * 3/4 cup instant grits
  * Kosher salt and freshly ground black pepper
  * 1/4 cup grated parmesan cheese
  * 3 tablespoons unsalted butter
  * 1 1/4 pounds medium shrimp, peeled and deveined, tails intact
  * 2 large cloves garlic, minced
  * Pinch of cayenne pepper (optional)
  * Juice of 1/2 lemon, plus wedges for serving
  * 2 tablespoons roughly chopped fresh parsley

  Directions

  Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm.

  Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.

  Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.

  Per serving: Calories 367; Fat 12 g (Saturated 7 g); Cholesterol 309 mg; Sodium 904 mg; Carbohydrate 26 g; Fiber 1 g; Protein 34 g

  New Recipe
  Lyn and Craig Collier
  Fitness Together

  Stir-Fried Shrimp and Snow Peas

  ½ pound snow peas
  1 teaspoon olive oil
  1 tablespoon fresh ginger, minced
  2 medium cloves garlic, chopped
  1 red bell pepper, cut into strips
  1 pound shrimp, peeled and deveined
  1 teaspoon toasted sesame oil
  2 teaspoons low-sodium soy sauce

  Wash snow peas; cut tips and remove string. Set aside. Heat oil in a stainless steel wok or large skillet on medium-high heat. Add shrimp and cook, tossing constantly, until pink and starting to curl, about 30 seconds to 1 minute. Add garlic and fresh ginger and continue to cook 1 to 2 minutes. Add peppers and snow peas. Continue to stir constantly and cook 2 to 3 minutes. Remove from heat and toss with sesame oil and soy sauce. Serve hot with steamed brown rice.

  New Recipe
  Slow-Cooked Brisket Sandwiches
  Ingredients

  * 2 tablespoons vegetable oil
  * 1 5-to-6-pound first-cut or flat-cut brisket, cut into 3 pieces
  * Kosher salt and freshly ground pepper
  * 4 cloves garlic, smashed and peeled
  * 1 12-ounce bottle stout beer
  * 4 stalks celery, cut into large pieces
  * 2/3 cup packed dark brown sugar
  * 1/2 cup tomato paste
  * 1/2 cup red wine vinegar
  * 1/3 cup dijon mustard
  * 1/3 cup soy sauce
  * 2 bay leaves
  * 1 teaspoon paprika
  * 2 brioche or other rolls, split open and toasted
  * Coleslaw, for serving

  Directions

  Heat the vegetable oil in a large skillet over medium-high heat. Season the brisket with salt and pepper, then brown on all sides, about 10 minutes, adding the garlic in the last 2 minutes. Transfer the meat and garlic to a 5-to-6-quart slow cooker. Pour the beer into the skillet and simmer 30 seconds, scraping up the browned bits from the pan; add the beer mixture to the slow cooker.

  Nestle the celery around the meat and add the brown sugar, tomato paste, vinegar, mustard, soy sauce, bay leaves and paprika. Stir, then cover and cook on low 8 hours or on high 6 hours. Transfer the meat to a cutting board and let rest 10 minutes, then thinly slice.

  Serve on brioche halves with coleslaw; drizzle with the cooking liquid.

  Per serving: Calories 474; Fat 16 g (Saturated 7 g); Cholesterol 128 mg; Sodium 265 mg; Carbohydrate 18 g; Fiber 0 g; Protein 61 g
  Ricotta Spinach Tacos
  Ingredients

  * 8 ounces ricotta (preferably fresh), at room temperature
  * 2 tablespoons chopped fresh cilantro
  * 3 cloves garlic, chopped
  * Kosher salt
  * 1 tablespoon vegetable oil
  * 1 white onion, sliced into 1/2-inch-thick rings
  * 2 (4-ounce) cans sliced green chile peppers, drained
  * 2 bunches fresh spinach (about 1 pound), stemmed
  * 1/2 teaspoon ground cumin
  * 8 to 12 corn tortillas
  * Salsa verde, for serving

  Directions

  Combine the ricotta, cilantro and 1 clove garlic in a medium bowl and season with salt.

  Heat the vegetable oil in a large skillet over high heat. Add the onion and cook without stirring until lightly browned, 1 to 2 minutes. Stir and continue cooking until the onion begins to soften, about 2 minutes. Add the chiles, spinach (in batches) and cumin and cook, stirring, until the spinach begins to wilt. Add the remaining 2 cloves garlic and cook until the spinach is completely wilted, about 3 more minutes. Season with salt; transfer to a bowl and keep warm.

  Warm the tortillas in a dry skillet or wrap in a damp towel and microwave 1 to 2 minutes. Divide the spinach mixture among the tortillas, top with the ricotta mixture and a spoonful of salsa verde and fold. Serve with more salsa.

  Per serving: Calories 315; Fat 12 g (Saturated 5 g); Cholesterol 29 mg; Sodium 381 mg; Carbohydrate 43 g; Fiber 9 g; Protein 12 g

  New Recipe
  Chicken Parmesan Rottini
  Food Network Magazine
  Ingredients

  * 1 cup fat-free low-sodium chicken broth
  * 1 clove garlic, thinly sliced
  * 1 14.5-ounce can crushed San Marzano or fire-roasted tomatoes 5 or 6 fresh basil leaves, torn into small pieces
  * Kosher salt and freshly ground pepper
  * 4 thin (1/8-inch-thick) chicken cutlets (4 ounces each)
  * 1/4 cup chopped fresh parsley
  * 6 ounces shredded part-skim mozzarella cheese (about 1 cup)
  * 1/4 cup grated parmesan cheese
  * 1/4 cup breadcrumbs
  * 1 large egg white
  * Cooking spray
  * Instant polenta, for serving (optional)

  Directions

  Position a rack in the upper third of the oven and preheat to 450 degrees F. Cook the broth, garlic, tomatoes and basil in a skillet over medium-high heat, stirring occasionally, until slightly thickened, about 15 minutes. Season with salt and pepper. Cover to keep warm.

  Season the chicken with salt and pepper; place smooth-side down on a work surface. Sprinkle with the parsley and mozzarella. Starting at the short end, roll up to enclose the filling. Secure with a toothpick.

  Mix the parmesan and breadcrumbs in a shallow dish. Put the egg white in another dish and beat until foamy.

  Mist a cast-iron skillet with cooking spray. Dip the chicken rolls in the egg white, then coat with the breadcrumb mixture. Place in the skillet, seam-side down. Sprinkle with any remaining breadcrumbs and mist with cooking spray. Bake until cooked through, about 20 minutes. Serve with the tomato sauce, and polenta, if desired.

  Per serving: Calories 355; Fat 14 g (Saturated 7 g); Cholesterol 105 mg; Sodium 848 mg; Carbohydrate 15 g; Fiber 2 g; Protein 44 g

  New Recipe
  Lyn and Craig Collier
  FT-Knoxville

  Mediterranean Chicken

  2 pounds boneless, skinless chicken breasts
  2 (14.5-ounce) cans diced tomatoes with basil, oregano, and garlic*
  1 1/2 cups water
  2 (6-ounce) packages couscous with toasted pine nuts
  1 cup crumbled low-fat feta cheese
  1/2 cup pitted Kalamata olives, chopped

  Cut chicken into pieces. In a slow cooker, add water, tomatoes, chicken, and the spice packet from the couscous. Cook for 5 to 6 hours on low or for 2 1/2 to 3 hours on high. Just before serving, stir in couscous. Cover and let sit covered for 5 minutes. Fluff and serve with feta and olives.

  * Cook’s Note: If you have a closet full of plain diced tomatoes, don’t fret. Simply add dried basil and oregano, to taste. Same thing for the garlic. Add fresh minced garlic or the prepared kind you buy in a jar. You can also make this recipe on the stove top. Just be sure to stir often so it doesn’t stick to the pan and add extra water if it cooks down too much.
  New Recipe
  Chicken Cordon Blue Sandwiches
  Food Network Magazine
  Ingredients

  *
  * 4 chicken cutlets (1/4 inch thick; 3/4 to 1 pound total)
  * 1 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
  * Kosher salt and freshly ground pepper
  * 4 slices Black Forest ham
  * 8 slices smoked mozzarella
  * 1 baguette
  * 3 tablespoons unsalted butter, softened
  * 3 tablespoons dijon mustard
  * 1 bunch watercress or arugula, tough stems removed

  Directions

  Preheat the broiler. Line a baking sheet with foil and evenly space the chicken cutlets in the center. Brush the chicken with 1 tablespoon olive oil and season with salt and pepper. Broil, rotating the baking sheet as needed so the chicken cooks evenly, until lightly browned, 2 to 3 minutes. Flip the chicken and continue to broil until cooked through, 2 to 3 more minutes.

  Remove the baking sheet from the oven and top each piece of chicken with 1 slice ham and 2 slices mozzarella. Broil until the cheese melts, 1 to 2 minutes. Season with salt and drizzle with olive oil.

  Meanwhile, cut the baguette crosswise into 4 equal pieces, then split open. Spread the bottom halves with butter and the top halves with mustard. Toss the watercress with the remaining 1/2 tablespoon olive oil and season with salt and pepper. Sandwich the chicken and watercress between the baguette halves.

  Per serving: Calories 603; Fat 31 g (Saturated 15 g); Cholesterol 121 mg; Sodium 1,265 mg; Carbohydrate 39 g; Fiber 0 g; Protein 41 g

  Chocolate Molten Cakes
  Courtesy of TFN
  For the Cakes:

  * 6 tablespoons unsalted butter (2 tablespoons melted, 4 tablespoons at room temperature)
  * 1/2 cup natural (not Dutch-process) cocoa powder, plus more for dusting
  * 1 1/3 cups all-purpose flour
  * 1 teaspoon baking soda
  * 1/2 teaspoon baking powder
  * 1/2 teaspoon salt
  * 3 tablespoons milk
  * 1/4 cup vegetable oil
  * 1 1/3 cups sugar
  * 1 1/2 teaspoons vanilla extract
  * 2 large eggs, at room temperature

  For the Fillings and Toppings:

  * 8 ounces bittersweet chocolate, finely chopped
  * 1/2 cup heavy cream
  * 4 tablespoons unsalted butter
  * 1 tablespoon light corn syrup
  * Caramel sauce, for drizzling
  * 1 pint vanilla ice cream

  Directions

  Preheat the oven to 350 degrees F. Make the cakes: Brush four 1 1/4-cup brioche molds (or use 10-ounce ramekins or jumbo muffin cups) with the 2 tablespoons melted butter. Dust the molds with cocoa powder and tap out the excess.

  Whisk the flour, baking soda, baking powder and salt in a small bowl. Bring the milk and 3/4 cup water to a simmer in a saucepan over medium heat; set aside.

  Combine the vegetable oil, 4 tablespoons room-temperature butter and the sugar in a stand mixer and beat with the paddle attachment on medium-high speed until fluffy, about 4 minutes, scraping down the bowl and beater as needed. Add 1/2 cup cocoa powder and the vanilla; beat 1 minute on medium speed. Scrape down the bowl. Add 1 egg and beat 1 minute on medium-low speed, then add the remaining egg and beat 1 more minute.

  With the mixer on low speed, gradually beat in the flour mixture, then the hot milk mixture. Finish mixing the batter with a rubber spatula until combined. Divide the batter evenly among the molds, filling each slightly more than three-quarters of the way.

  Transfer the molds to a baking sheet and bake until the tops of the cakes are domed and the centers are just barely set, 25 to 30 minutes. Transfer the baking sheet to a rack; let the cakes cool until they pull away from the molds, about 30 minutes.

  How To Assemble the Cake:

  Make the Filling: Microwave the chocolate, cream, butter and corn syrup in a microwave-safe bowl in 30-second intervals, stirring each time, until the chocolate starts to melt, 1 minute, 30 seconds. Let sit 3 minutes, then whisk until smooth. Reheat before using, if necessary.

  Use the tip of a paring knife to gently loosen the cakes from the molds, then invert the cakes onto a cutting board.

  Use the knife to cut a 1 1/2-inch circle on the top of each cake, cutting almost to the bottom.

  Hollow out the cake with a spoon; save the scraps. Wrap the cakes with plastic wrap and microwave until steaming, 1 minute.

  Drizzle plates with caramel, then unwrap the cakes and place on top. Pour about 3 tablespoons filling into each cake.

  Plug the hole with a cake scrap. Save or discard any remaining scraps.mon Butter Green Beans
  from: Emeril Lagasse
  * 1/3 pound fresh green beans, ends trimmed, blanched in boiling salted water
  * 1 tablespoon unsalted butter
  * 1 tablespoon minced shallots
  * 1 tablespoon pine nuts
  * 1 teaspoon fresh lemon juice
  * Pinch salt
  * Pinch freshly ground black pepper

  Directions

  Drain green beans well and pat dry.

  Heat the butter in a medium skillet over medium heat. Add the shallots and cook for 1 minute, stirring constantly to keep from burning. Add the pine nuts and cook, stirring, for an additional minute. Add the green beans and toss to coat evenly. Cook just enough to warm through, about 1 minute. Add the lemon juice, salt, and pepper and toss to combine. Remove from the heat and serve immediately.

  SAUSAGE LASAGNA

  1 (28-ounce) can crushed tomatoes

  1/4 cup dry red wine

  1/2 cup chopped fresh basil leaves, plus 2 whole sprigs

  2 cloves garlic, minced

  Pinch crushed red pepper flakes

  Kosher salt and freshly ground black pepper

  1 (16-ounce) container 1 percent low-fat cottage cheese

  1 (15-ounce) container part-skim ricotta cheese

  1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry

  2 scallions, chopped

  1/4 teaspoon freshly grated nutmeg

  8 ounces lean sweet Italian-style turkey sausage, casings removed

  1/2 cup finely chopped onion

  9 sheets no-boil lasagna noodles, 5 1/2-ounces, (recommended: Barilla)

  1 1/2 cups part-skim shredded mozzarella cheese, 6 ounces

  1. Preheat the oven to 350 degrees F. In a small pot bring the tomatoes, wine, whole basil sprigs, garlic, red pepper flakes, and salt and pepper, to taste, to a simmer; cook until slightly thickened, 10 minutes; set aside.

  2. Meanwhile, puree the cottage cheese in the bowl of a food processor until smooth. add the ricotta, spinach, 1/4 cup chopped basil, scallions, nutmeg, and salt and pepper and pulse until just combined; set aside.

  3. Coat a large nonstick skillet with nonstick cooking spray set over medium heat. Cook the sausage and onion, breaking it up with a wooden spoon into small pieces, until the meat is browned and the onion tender, 10 minutes.

  4. Assemble the lasagna: Mist a 9-inch by 13-inch baking dish with nonstick cooking spray. Spread 1/2 cup tomato sauce on the bottom of the prepared baking dish. Top with 3 noodles, half the ricotta mixture, half the sausage and 1/2 cup shredded mozzarella cheese. Repeat layers with sauce, noodles, remaining ricotta and sausage and 1/2 cup mozzarella cheese. Top with remaining noodles and sauce. Cover with aluminum foil and bake until the noodles are tender and the sauce is bubbling around the edges of the pan, 1 hour.

  5. Uncover, sprinkle with remaining mozzarella cheese and continue to bake until melted, 10 minutes. Let stand 15 minutes. Sprinkle with remaining 1/4 cup basil. Serve.

  Copyright 2010 Television Food Network, G.P. All rights reserved

  Nutritional analysis per serving

  Calories 350; Total Fat 12.5g (Sat Fat 5g, Mono Fat 3g, Poly Fat 1.5g); Protein 29g; Carb 30g; Fiber 4g; Cholesterol 36mg; Sodium 848mg

  Shrimp Scampi Linguini
  Courtesy of Tyler Florence, TVFN

  Ingredients
  * 1 pound linguini
  * 4 tablespoons butter
  * 4 tablespoons extra-virgin olive oil, plus more for drizzling
  * 2 shallots, finely diced
  * 2 cloves garlic, minced
  * Pinch red pepper flakes, optional
  * 1 pound shrimp, peeled and deveined
  * Kosher salt and freshly ground black pepper
  * 1/2 cup dry white wine
  * Juice of 1 lemon
  * 1/4 cup finely chopped parsley leaves

  Directions

  For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

  Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

  Asian Meatball Subs with Hoisin Mayo
  Food Network Magazine

  Ingredients

  * 1 slice white sandwich bread
  * 1 1/2 tablespoons milk
  * 1 teaspoon soy sauce
  * 5 scallions, white and green parts separated
  * 1 1/4 pounds ground pork
  * 3 large cloves garlic, finely grated
  * 1 tablespoon finely grated peeled ginger (about a 2-inch piece)
  * 1/3 cup water chestnuts, drained, rinsed and chopped
  * 1 large egg, lightly beaten
  * 1/3 cup chopped fresh cilantro
  * 1 1/2 teaspoons toasted sesame oil
  * Kosher salt and freshly ground pepper
  * 1/2 cup hoisin sauce
  * 1/4 cup mayonnaise
  * 2 1/2 tablespoons fresh lime juice
  * 3 to 4 teaspoons Asian chili-garlic sauce
  * Peanut or vegetable oil, for frying
  * 1 cup bean sprouts
  * 4 7-inch-long pieces baguette, split open

  Directions

  Tear the sandwich bread into small pieces, then toss with the milk and soy sauce in a large bowl. Let stand 10 minutes.

  Meanwhile, mince the scallion whites. Cut the scallion greens into thin 2-inch-long strands. Put the strands in a bowl of ice water and refrigerate while you make the meatballs.

  Add the scallion whites, pork, garlic, ginger, water chestnuts, egg, cilantro, 1 teaspoon sesame oil, 1 1/4 teaspoons salt and 1/2 teaspoon pepper to the bowl with the bread; mix until combined. Gently form into 16 golf ball-size meatballs. Put the meatballs on a baking sheet, cover with plastic wrap and refrigerate 1 to 4 hours.

  Stir the hoisin sauce, mayonnaise, 11/2 tablespoons lime juice, the chili-garlic sauce and the remaining 1/2 teaspoon sesame oil in a medium bowl. Cover and refrigerate until ready to serve.

  Heat about 1 1/2 inches peanut oil in a large, wide saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Add the meatballs in batches and cook, turning occasionally, until browned and cooked through, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.

  Drain the scallion greens and toss with the bean sprouts, the remaining 1 tablespoon lime juice and a pinch of salt in a bowl. Spread the hoisin mayonnaise on the inside of the baguette pieces, then fill with the meatballs and top with the scallion-sprout mixture

  Alton Brown’s Buffalo Wings
  Ingredients

  * 12 whole chicken wings (about 3 pounds)
  * 3 ounces (6 tablespoons) unsalted butter
  * 1 small clove garlic, minced
  * 1/4 cup hot sauce
  * Kosher salt

  Directions

  Place a 6-quart saucepan, with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.

  Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint. Place the wings in the steamer basket, cover, reduce the heat to medium and steam 10 minutes. Remove the wings from the basket and carefully pat dry. Lay out the wings on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, about 1 hour.

  Preheat the oven to 425 degrees F. Remove the paper towels on the pan and replace with parchment paper. Roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown.

  While the chicken is roasting, melt the butter in a small bowl with the garlic. Pour this along with the hot sauce and 1/2 teaspoon salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven, transfer to the bowl and toss with the sauce. Serve warm.

  Artichoke & Spinach Dip
  * Kosher salt
  * 2 10-ounce bags spinach, stems removed
  * 1 tablespoon unsalted butter
  * 2 tablespoons minced onion
  * 1 clove garlic, minced
  * 2 teaspoons all-purpose flour
  * 1 1/4 cups whole milk
  * 1/2 teaspoon fresh lemon juice
  * 1 teaspoon Worcestershire sauce
  * 1 1/4 cups grated parmesan cheese
  * 1/4 cup sour cream, plus more for serving
  * 1/2 cup shredded white sharp cheddar cheese
  * 1/2 cup frozen artichoke hearts, thawed, squeezed dry and roughly chopped
  * Tortilla chips and salsa, for serving

  Directions

  Bring a large pot of salted water to a boil. Stir in the spinach and cook until bright green, about 30 seconds. Drain and rinse under cold water; squeeze out the excess moisture, then finely chop.

  Melt the butter in a large saucepan over medium heat. Add the onion, garlic and 1/2 teaspoon salt and cook until the onion is soft, about 2 minutes. Add the flour and cook, stirring, until lightly toasted, about 1 minute. Whisk in the milk and cook, whisking constantly, until thickened, about 1 minute. Remove from the heat. Stir in the lemon juice, Worcestershire sauce, parmesan and sour cream.

  Return the pot to medium heat. Add the spinach, cheddar and artichokes and stir until the cheese melts and the dip is heated through. Serve warm with tortilla chips, salsa and sour cream.

  Photograph by Andrew Mccaul
  Next Recipe
  Similar Recipe
  Creamy Artichoke and Spinach Dip

  PASTRAMI POTATO SKINS
  Toppings: Deli-sliced pastrami, Russian dressing and dill pickle slices on cheesy skins

  How to Make Classic Potato Skins:

  Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)

  Spicy Fried Wings
  by: Pat & Gina Neely
  TVF Network

  Ingredients
  For the Seasoning:

  * 1 tablespoon seasoning salt
  * 1 tablespoon red pepper flakes
  * 2 teaspoons cayenne pepper
  * 2 teaspoons poultry seasoning
  * 1 teaspoon lemon pepper
  * Freshly ground black pepper
  * 3 pounds chicken wings, split at the joint, tips removed

  For the Batter:

  * 2 large eggs
  * 2 tablespoons hot sauce
  * 1 tablespoon red pepper flakes
  * 1 teaspoon cayenne pepper
  * Freshly ground black pepper
  * 2 cups all-purpose flour
  * Vegetable oil, for frying

  For the Dipping Sauce:

  * 1 cup sour cream
  * 2 tablespoons horseradish
  * 1/4 cup chili sauce
  * 1/2 teaspoon cayenne pepper
  * Kosher salt and freshly ground black pepper

  Directions

  Make the seasoning: Whisk the seasoning salt, red pepper flakes, cayenne, poultry seasoning, lemon pepper and 2 teaspoons black pepper in a small bowl. Set aside 2 tablespoons seasoning in a separate bowl.

  Rinse the wings under cold water and place in a shallow baking dish. Sprinkle with the seasoning, then refrigerate, covered, 1 hour.

  Make the batter: Whisk the eggs, hot sauce, red pepper flakes, cayenne and 1 teaspoon black pepper in a medium bowl. Put the flour in a shallow dish or pie plate.

  In a large deep fryer or Dutch oven, heat 2 inches of vegetable oil until a deep-fry thermometer registers 350 degrees F. Dip the wings in the eggs, then in the flour. Place the wings, three at a time, in the hot oil and fry until golden, 8 to 10 minutes, turning occasionally. Transfer to a paper-towel-lined baking sheet. Make sure the oil returns to 350 degrees F before adding the next batch. Sprinkle the wings with the reserved seasoning to make them extra hot.

  Make the sauce: Mix the sour cream, horseradish, chili sauce, cayenne, and salt and black pepper to taste.

  Lyn and Craig Collier from
  Fitness Together

  New Recipe
  Lyn and Craig Collier
  FT-Knoxville

  Moni’s Minestrone Soup

  1 pound ground chicken, beef or turkey (93-99% lean)
  2 cups chopped onion
  2 cloves garlic, minced
  7 cups water
  4 medium carrots, peeled and sliced
  1 (28-ounce) can whole tomatoes*
  2 Tablespoons Beef Flavor Bouillon Granules or 6 Beef Bouillon Cubes
  1 packet Italian Seasoning
  ¼ teaspoon pepper
  1 ½ cups coarsely chopped zucchini**
  1 (15-ounce) can garbanzo beans, drained
  1 cup whole wheat or whole grain rotini or elbows (optional)***

  In a large kettle, brown meat with onion and garlic over medium heat. Drain fat. Season to taste. Add water, carrots, tomatoes, bouillon, Italian seasoning, and pepper; bring to a boil. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Add zucchini, beans and uncooked macaroni. Simmer another 15 to 20 minutes or until macaroni is tender, stirring occasionally. Makes 6 to 8 servings or about 2 ½ quarts

  * May substitute crushed tomatoes

  New Recipe
  January 17, 2011

  Chili Pasta

  1 package of pappadelle pasta
  I can of good chili (or homemade)
  8 oz of shredded Jack/Cheddar
  Bunch of parsley & green onion
  Hot sauce to taste
  Sour cream to top

  Cook pasta till al denta, drain. Warm chili and add half cheese to thicken. Add 2 tbsps parsley and green onion, & hot sauce. Pour pasta onto oven-safe serving platter and top with all of the chili mix. Add remaining cheese and bake for 5 minutes on 500 degrees. Add sour cream and enjoy!

  New Recipe
  January 15, 2011

  Chicken Fajitas

  1 teaspoon chili powder
  1/2 teaspoon ground cumin
  1/2 teaspoon onion powder
  1/4 teaspoon garlic powder
  1 tablespoon cornstarch
  1/4 cup water
  3 tablespoons extra-virgin olive oil
  1 pound whole skinless, boneless chicken breast, cut into 1/2-inch strips
  1 green bell pepper, cored, seeded and cut into thin strips
  1 medium onion, thinly sliced
  2 tablespoons fresh lime juice, plus lime wedges for serving
  8 whole wheat tortillas

  In a small bowl, mix the chili powder with the cumin, onion powder, garlic powder, and cornstarch. Add water and 2 tablespoons of the olive oil and whisk thoroughly. Place mixture in resealable plastic bag and add the chicken, bell pepper and onion, seal. Knead bag gently to coat ingredients. Place in refrigerator and marinate for 15 minutes.

  Heat the remaining 1 tablespoon of oil in a large nonstick skillet. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, 5 to 6 minutes or until the vegetables are crisp-tender and the chicken is cooked through. Remove from heat and stir in the lime juice. Serve with warmed tortillas, lettuce, fat-free cheddar cheese, your favorite salsa, low-fat sour cream, and lime wedges.

  Marinated Grilled Shrimp

  3 pounds fresh shrimp (preferably jumbo)
  1 Tbsp. olive oil
  3 cloves garlic, minced
  Salt, to taste
  ½ tsp fresh ground pepper
  1/3 cup butter, melted*
  2 lemons, juiced
  1 Tbsp. Dijon or honey mustard
  4 oz. fresh basil, finely chopped

  Peel and devein shrimp. Combine olive oil and melted butter. Stir in lemon juice, mustard, basil, garlic, and pepper. Season with salt to taste. Toss with shrimp and refrigerate for a minimum of 1 hour. Grill marinated shrimp over medium heat (300-350 degrees F) for 1-2 minutes. Turn and cook another 1-2 minutes. Do not overcook! Serve with salad and vegetables.

  * To reduce saturated fat, substitute olive oil.

  New Recipe
  Crustless Mini Quiche

  5 eggs, well beaten
  3 egg whites
  3/4 cup buttermilk
  1/2 tsp. salt
  1/2 tsp. white pepper
  12 oz. reduced-fat sausage or turkey sausage
  8 oz. pkg. sliced mushrooms
  2 cups 2% milk sharp cheddar cheese

  Preheat oven to 350 degrees Farenheit. Spray cups of mini muffin tin with cooking spray; set aside. Spray non-stick skillet with cooking spray and saute sausage until done; crumble sausage and set aside. Spray skillet with additional cooking spray and saute sliced mushrooms. Dice finely and mix with sausage.

  Cover the bottom of mini muffin cups with cheese. Spoon 1-2 teaspoons of sausage-mushroom mixture into cups, filling only until 2/3 full. Beat together eggs, egg whites, buttermilk, salt, and pepper together. Fill muffin cups with egg mixture, just covering cheese and meat. Do not overfill. Bake for 25 minutes or until golden brown.

  NEW RECIPE
  Big Fatty’s Restaurant & Catering Recipe:
  Crab Cakes
  Ingredients

  1 lb crab meat
  1-1/2 cups bread crumbs
  1/2 tsp. salt
  1/2 tsp. granulated garlic
  1/2 tsp. black pepper
  2 eggs
  1 T. hot sauce
  1 bunch green onions, finely chopped
  Directions

  In mixing bowl combine all ingredients and mix thoroughly. Pat out into 6″ patties for Po Boy sandwiches or 1″ patties for crab cake appetizers. Saute in hot oil on medium heat for 3 minutes each side. Serve on Kaiser buns, topped with tartar sauce.
  Presenter: Big Fatty’s

  New Recipe
  Black Bean Soup
  2 Pounds Black Beans – washed
  1 Gallon Water
  1 1/2 Tablespoons Cumin Powder
  2 Teaspoons Oregano
  2 Teaspoons Ground Black Pepper
  2 Teaspoons Thyme2 Cups Yellow Onions – diced
  2 Cups Celery – diced
  2 Cups Carrots – diced
  2 Tablespoons Garlic Cloves – minced
  1/4 Cup Olive Oil
  1/3 Cup Dry Sherry
  Salt – to taste
  Cheddar Cheese – grated
  Sour Cream

  Method

  See notes for Cleaning and Soaking Beans

  Place beans in a pot with 1 gallon cold water. Add cumin, oregano, black pepper and thyme. Bring to a boil, then reduce to a very gentle simmer.
  After beans have simmered for 1 hour . . . . .

  While beans are cooking, sauté onions, celery, carrots and garlic in olive oil until they are tender.

  Add sautéed vegetables, sherry and salt to beans after beans have simmered for 1 hour.

  Continue simmering for another hour, for a total cooking time of 2 hours. Stir gently to keep beans on bottom from sticking or burning.
  NEW RECIPE
  Linda’s Lasagna, Knoxville
  Ingredients

  * 1 pound lean ground beef
  * 1 onion, chopped
  * 2 (6 ounce) cans tomato paste
  * 1 (14.5 ounce) can crushed tomatoes
  * 2 cups water
  * 1 tablespoon dried oregano
  * 2 teaspoons garlic powder
  * 2 teaspoons salt
  * 1/4 teaspoon ground black pepper
  * 1 tablespoon white sugar
  *
  * 12 ounces cottage cheese
  * 1/2 cup grated Parmesan cheese
  * 1 egg
  *
  * 9 lasagna noodles
  * 1 pound shredded mozzarella cheese

  Directions

  1. In a large skillet over medium heat, cook beef until brown. Drain. In another skillet over medium heat, cook onion until translucent. Combine beef and onion in a large saucepan with tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour.
  2. While sauce is simmering, blend cottage cheese, Parmesan and egg until smooth. Set aside.
  3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Spread 1 cup of sauce in the bottom of a 9×13 inch baking dish. Cover sauce with 3 noodles. Cover noodles with one-third of remaining sauce. Top with half the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.
  6. Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.

  Nutritional Information open nutritional information

  Amount Per Serving Calories: 473 | Total Fat: 20.4g | Cholesterol: 103mg

  New Recipe-January 8, 2011
  Turkey Chili

  1 tablespoon extra virgin olive oil
  1¼ pounds extra-lean ground turkey breast
  1 (28-ounce) can no salt added crushed tomatoes
  2 (16-ounce) cans dark red kidney beans, drained
  1 (15-ounce) can black beans, drained
  ½ medium onion, chopped
  2 tablespoons chili powder
  1 teaspoon red pepper flakes
  ½ tablespoon garlic power
  ½ tablespoon ground cumin
  1 pinch ground black pepper
  1 pinch ground allspice
  salt to taste, optional

  Heat oil in a large skillet over medium high heat. Place turkey in the skillet and cook until evenly browned. Coat the inside of a slow cooker with non-stick spray. Mix together turkey, crushed tomatoes, kidney beans, black beans, and onion. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice, and salt. Cover and cook 4 hours on High (or 8 hours on Low). Garnish with fat-free sour cream and low-fat cheddar cheese. Serves 6.

   

  NEW RECIPE
  Chicken Cacciatore
  Food Network Magazine

  Ingredients
  * 8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
  * Kosher salt and freshly ground pepper
  * 3 slices bacon, chopped
  * 1/4 medium onion
  * 4 ounces cremini mushrooms (about 2 cups)
  * 1 teaspoon fresh rosemary leaves
  * 1 tablespoon extra-virgin olive oil
  * 1 28-ounce can whole San Marzano tomatoes
  * 1/4 cup dry red wine
  * 1/3 cup pitted nioise or kalamata olives, plus 1 tablespoon brine from the jar

  Directions

  Position a rack in the upper third of the oven and preheat to 475 degrees F. Pat the chicken dry and season with salt and pepper. Place skin-side up in a shallow baking pan and roast until the skin is golden brown and the chicken is cooked through, about 35 minutes.

  Meanwhile, pulse the bacon, onion, mushrooms and rosemary in a food processor until finely chopped. Heat the olive oil in a large skillet over medium-high heat. Add the vegetable mixture and 1/4 teaspoon salt; cover and cook, stirring occasionally, until softened, about 8 minutes.

  Puree the tomatoes in the food processor. Add the wine to the skillet and boil, uncovered, until almost completely reduced, 2 to 3 minutes. Add the pureed tomatoes and return to a boil. Reduce the heat, partially cover and simmer, stirring occasionally, until slightly thickened, about 20 minutes. Stir in the olives and brine and season with salt and pepper. Serve the chicken with the sauce.

  Per serving: Calories 499; Fat 32 g (Saturated 9 g); Cholesterol 127 mg; Sodium 851 mg; Carbohydrate 11 g; Fiber 2 g; Protein 35 g