These would be great little appetizers for a summer party! I definitely tweaked this recipe a bit more to my liking and I think it turned out well. Loved the roasted pepper taste. Source: Just Tasting
2 packages of refrigerator rolls or biscuits
3 cloves of garlic, minced
1 small squash, cut into very small pieces
1 small zucchini, cut into very small pieces
1 red pepper, cut into very small pieces
1 small sweet onion, coarsely chopped
2 oz parmesan cheese
1/2 cup cherry tomatoes, halved or 2 whole tomatoes, thinly sliced
3 tbsp fresh thyme (or 2 tsp of dried thyme)
Salt & Pepper
2 tbsp olive oil
Heat oil over medium heat and add garlic and thyme. Cook for 1-2 minutes. Add vegetables and cook until they are tender, about 5 minutes. Season with salt and pepper.
While the veggies cook, spray each of the muffin pans with non-stick cooking spray. Unroll the refrigerator rolls and separate. Place the thin pastry roll into the bottom of each of the muffin compartments. Press down.
Fill each of the muffin tins with a slice of tomato and some vegetable pieces. Sprinkle with parmesan cheese and a pinch of thyme.
Bake in the oven at 425 degrees for 10-12 minutes or until golden brown. Cool slightly and remove from the pan. Can be served hot or at room temperature. Arrange on a beautiful oval platter or individual tasting plates and serve. Enjoy!
Makes 20 little tarts
Have I told you how much I love using the broiler? What an easy way to perfectly cook meat! This recipe is a great example of how well it can come out and the sauce is simple but restaurant quality. Good enough to serve to guests. Source: Once Upon a Chef - published on Yummly.com
1-1/2 pounds (or four 6-ounce pieces) salmon, skin on or off
6 tablespoons Thai Sweet Chili Sauce (best quality, such as Mae Ploy or Thai Kitchen)
3 tablespoons soy sauce
1 tablespoon peeled and finely grated fresh ginger
1-2 scallions, green parts only, finely sliced (I obviously ignored the suggestion about only using the greens)
1. Set oven rack 5-6 inches from top (in my oven, it’s the second highest rung) and preheat broiler.
2. Make marinade by combining sweet chili sauce, soy sauce and ginger in a shallow baking dish. Spoon 1/4 cup marinade into a small dish and set aside (this will be the sauce for the cooked fish). Add salmon fillets, skin side up, to remaining marinade and marinate for 1 hour in refrigerator.
3. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Transfer salmon fillets to prepared baking sheet, skin side down, and drizzle a bit of the marinade over top. Go easy — you don’t want it to pool too much on the baking sheet because it will burn in the oven. Broil salmon for 6-10 minutes, or until browned in spots and almost opaque in the center. Transfer salmon to serving platter and pour reserved sauce over top. Garnish with scallions and serve hot.
Serves 4 and halves easily
I am in love with this pork recipe. I've made it twice and I am so impressed with the tenderness of the meat and flavor of the delicious sauce. On that note, I love broiling meat and fish; it is so easy and cooks it to perfection. This would also be great on a grill. Source: Food Network Magazine
1/4 cup hoisin sauce
2 tablespoons plus 1 teaspoon rice vinegar (not seasoned)
1/2 jalapeno pepper (seeded for less heat)
4 scallions, sliced
Freshly ground pepper
1 3/4-pound pork tenderloin, trimmed
Kosher salt
1 1/2 pounds frozen brown rice (about 5 cups)
4 ounces snow peas, trimmed and halved
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 tablespoon grated peeled ginger
2 teaspoons toasted sesame seeds
2 medium carrots, shredded
Preheat the broiler. Combine the hoisin sauce, 1 tablespoon vinegar, the jalapeno, half of the scallions and 1/4 teaspoon pepper in a blender or mini food processor and pulse until smooth. Transfer to a bowl.
Slice the pork tenderloin in half lengthwise and place both pieces cut-side down on a baking sheet. Sprinkle with 1/4 teaspoon salt and brush with half of the hoisin sauce mixture. Broil until golden brown and just cooked through, 5 to 8 minutes. Set aside.
Combine the frozen rice, snow peas, 1 tablespoon each olive oil and vinegar, the ginger, 1 teaspoon sesame seeds and 1/4 teaspoon salt in a microwave-safe bowl. Cover with plastic wrap and microwave until the rice is hot and the snow peas are tender, 6 to 8 minutes.
Toss the carrots, the remaining scallions and 1 teaspoon each olive oil, vinegar and sesame seeds in a bowl. Thinly slice the pork; serve with the rice mixture, carrot salad and remaining sauce.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/hoisin-pork-with-rice-recipe/index.html?oc=linkback
Here are two recipes from a feature on 50 Mac & Cheese Recipes in Food Network Magazine. It uses one basic recipe and then walks you how to change it into the different versions. The lobster one was luscious and I really liked the butternut squash one but I will halve the blue cheese if I make it again as we found it very strong. Find all 50 recipes on their website. Classic Baked Mac and Cheese
Kosher salt
8 ounces fusilli or other short pasta
4 tablespoons unsalted butter, plus more for the baking dish
1/4 cup all-purpose flour
2 cups whole milk, heated
1 bay leaf
Pinch of freshly grated nutmeg
2 1/2 cups shredded sharp white cheddar cheese
1 1/2 cups shredded gruyere cheese
Bring a pot of salted water to a boil; add the pasta and cook until al dente. Reserve 1 cup cooking water, then drain the pasta. Preheat the oven to 400 degrees F.
Meanwhile, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking, 2 minutes, then whisk in the milk. Add the bay leaf, nutmeg and 1 teaspoon salt and simmer, whisking occasionally, until thick, 8 minutes. Remove the bay leaf and stir in 2 cups cheddar and the gruyere. Stir in the pasta and the reserved cooking water to make a loose sauce.
Butter a 2-quart baking dish; add the pasta mixture and top with the remaining 1/2 cup cheddar. Bake 15 minutes.
Lobster Make Classic Baked Mac and Cheese
Using all cheddar; add 12 ounces chopped cooked lobster. Top with the cheese and a mix of 1/2 cup panko, 1/4 cup chopped chives and 1 tablespoon melted butter; broil until golden. (Do not bake.)
Blue Cheese-Butternut
Peel and cube 1 small butternut squash; roast at 425 degrees F until tender, about 20 minutes. Make Classic Baked Mac and Cheese, using 2 1/2 cups cheddar in the sauce and replacing the gruyere with 3/4 cup crumbled blue cheese; add the squash. Top with 1/4 cup each cheddar and blue cheese and broil until melted. (Do not bake.)
Read more at: http://www.foodnetwork.com/recipes-and-cooking/50-mac-cheese-recipes/index.html?oc=linkback
A perfect creamy soup utilizing one of the seasoning's best offerings, this creamy soup is especially good on those not-quite-warm-yet Spring days. I served this with the spoon bread recipe that follows. Source: Everyday Food- 6 medium leeks (about 2 1/4 pounds), whites only, halved lengthwise and thinly sliced crosswise, cleaned
- 2 cans (14.5 oz each) of reduced sodium chicken broth
- 1 baking potato (8 oz), peeled and diced
- coarse salt
- 1/4 c heavy cream (I used half n half)
- 1/2 c snipped fresh chives
1. In a large saucepan, combine the leeks, broth, potato, 2 cups of water, and 1 teaspoon salt. Bring to boil, reduce the heat to medium-low, and simmer until the vegetables are very tender, 20 to 25 minutes.2. Working in batches, puree the soup in a blender, transferring it to a clean bowl as you work. Stir the cream into the pureed soup, and season with salt. Garnish with the chives and serve immediately.
This is a delightfully cheesy spin on cornbread and is great served with soups. I omit the roasted red peppers. Source: Everyday With Rachael Ray - 1 14 3/4 ounce can creamed corn
- 1 roasted red pepper, cut into small cubes
- 4 scallions, trimmed and thinly sliced crosswise
- 1 stick (4 ounces) butter, melted
- 1/2 pound sharp cheddar cheese, shredded (about 3 cups)
directions - Preheat the oven to 400 degrees . Grease a 2-quart or 8-inch square baking dish and set aside. In a medium bowl, stir together the corn, roasted red pepper, scallions, eggs, butter, half-and-half and salt. Working over a large bowl, sift together the cornmeal and baking soda, then stir in the cheese.
- Stir the vegetable mixture into the dry ingredients until just combined; do not overmix. Pour the batter into the prepared baking dish and bake for 15 minutes. Lower the oven temperature to 350 degrees and bake until set, about 20 minutes. Serve hot.
Super fast and fresh. I've decided that including veggies in main dishes is my favorite way to eat them and this recipe is a great example of that. Everything is better with pasta. Source: Food Network Magazine
Kosher salt
12 ounces tricolor fusilli
4 cups broccoli florets
3 carrots, thinly sliced
1 red bell pepper, cut into thin strips
1 cup frozen peas
4 tablespoons cold unsalted butter
2 cloves garlic, minced
1 cup low-sodium vegetable or chicken broth
Freshly ground pepper
1/2 cup grated parmesan cheese, plus more for topping
2 tablespoons chopped fresh parsley or basil
Juice of 1/2 lemon
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the broccoli, carrots, bell pepper and peas during the last 3 minutes of cooking. Reserve 1 cup cooking water, then drain the pasta and vegetables and return to the pot.
Meanwhile, make the sauce: Heat 2 tablespoons butter in a large skillet over medium-high heat. Add the garlic and cook, stirring, until it begins to soften, about 1 minute. Add the vegetable broth, 1/2 teaspoon salt, and pepper to taste; bring to a simmer and cook until slightly reduced, about 3 minutes. Whisk in the remaining 2 tablespoons butter until melted and the sauce is thickened, about 1 more minute.
Pour the sauce over the pasta and vegetables and add the cheese, parsley and lemon juice. Cook over low heat, stirring, until the cheese melts, about 1 minute, adding enough of the reserved pasta water to loosen the sauce. Season with salt and pepper and top with more cheese.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/pasta-primavera-recipe2/index.html?oc=linkback
This is a great way to get your in your veggies! I served this as a side with the last recipe. Source: EveryDay Food- 1/2 pound orzo
- 1 pound chopped trimmed spinach
- 1/2 cup chopped fresh mint
- 1/2 cup crumbled feta cheese
- 1 to 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- Coarse salt and ground pepper
- In a large pot of boiling salted water, cook orzo according to package instructions. Stir in spinach until wilted. Drain.
- In a large bowl, toss hot spinach and pasta with mint, crumbled feta cheese, lemon juice, and olive oil. Season with coarse salt and ground pepper.
This is a tough recipe. I had a hard time pounding out the chicken to be thin enough because the meat started to break down. I ended up with chicken that was too thick and thus took FOREVER to cook all of the way through. If I make this again I think I will have to slice very thick chicken breasts in half lengthwise first. The recipe calls for 6 oz chicken breasts but that's pretty much impossible to buy perfectly weighed out like that. Source: Recipe by Fabio Viviani
- 6 (6-oz) boneless, skinless chicken breasts, pounded to ¼-inch thickness
- kosher salt and freshly ground black pepper
- 12 fresh sage leaves
- 12 slices Italian prosciutto
- 3 tbsp extra-virgin olive oil, plus more for drizzling
- ¼ cup fresh-squeezed lemon juice
- ½ cup chicken broth
- ½ cup dry white wine
- lemon wedges for garnish (optional)
Lightly season the pounded chicken breasts on both sides with salt and pepper.
Place 2 sage leaves on top of each breast, then lay two slices of prosciutto flat on top of the sage leaves.
Fold the chicken breast in half, so that the sage and prosciutto are inside. It’s okay if the ends of the prosciutto are peeking out.
Heat olive oil in a large, non-stick sauté pan on medium-high. CHEF’S NOTE: For best results, do not use cast-iron or any other reactive pan.
Cook the chicken for 3-4 minutes per side, or until cooked through, and remove to a plate to keep warm.
Add lemon juice, chicken broth and white wine to the sauté pan, and stir to combine.
Bring the sauce to a boil and then reduce to a simmer.
Return the chicken to the pan and allow the sauce to simmer for 5 minutes, basting the chicken frequently.
To serve, pour the sauce over the chicken.
Season with black pepper and a drizzle of olive oil.
Serve with lemon wedges on the side.
MANGIA!
We bought a grill! Woo-hoo! This was our first dish grilling outside. It's definitely going to take some getting used to (I had trouble with flare ups) but I can't wait for a summer full of grilled foods. What could be a better first try than delicious brats? I used two full bottles of my favorite beer - Blue Moon! Source: Bobby Flay
1 dozen brats
Beer, to cover
1 medium large sweet onion
2 ounces (1/2 stick) butter
Place brats in a Dutch oven with onions and butter, cover the brats with beer. Bring to a boil and reduce to simmer until brats are cooked. Remove brats and set aside beer mixture. Grill brats until golden brown and return to beer mixture until ready to serve. Serve brats on fresh baked brat buns with sauerkraut, onions, green peppers, ketchup, and/or mustard.
Read more at: http://www.foodnetwork.com/recipes/bobby-flay/beer-brats-recipe/index.html?oc=linkback
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