My Recipe Collection

Roasted Chicken and Cheese Panini

Total time: 8 minutes

1 whole wheat sub roll (6 oz), sliced lengthwise
1 1/4 cup sliced boneless, skinless roasted or rotisserie chicken breast
1/2 cup sliced roasted red peppers
2 slices Gruyère cheese (2 oz)
6 fresh basil leaves
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Preheat broiler. Place rolls cut side down on foil-lined baking sheet. Broil 30 seconds to crisp bread. Remove from broiler.

Turn rolls over so cut side is up. Distribute chicken evenly on one half of roll and top with redd peppers. Place cheese on other half. Return to broiler 1 minute or until cheese is melted. Remove and place basil leaves on top. Close sandwich and press down. Cut in half and serve immediately.

Makes 2 sandwiches.

Asian Turkey Burgers with Wasabi Sauce
by Sara Moulton

Serves 6.

1 1/2 pounds ground turkey
1 medium red bell pepper, chopped
1/4 small head napa cabbage, shredded
4 scallions, finely chopped
1 large egg white, lightly beaten
3 tablespoons cilantro, mint or basil, finely chopped
2 tablespoons plus 1 teaspoon light soy sauce, divided
1 tablespoon finely grated gingerroot
1 teaspoon sesame oil, divided
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 to 3 tablespoons vegetable oil, divided
1/4 cup plus 2 tablespoons light mayonnaise
2 teaspoons prepared wasabi
6 whole-wheat hamburger buns, toasted
~~~~~~~~~~~~~~~~~~~~~~~~~~~
1. Mix together the turkey, bell pepper, cabbage, scallions, egg white, cilantro, 2 tablespoons soy sauce, ginger, 1/2 teaspoon sesame oil, salt and pepper. Shape into 6 patties about 1/2 inch thick.

2. Heat 2 tablespoons vegetable oil in a skillet over high heat until hot. Reduce heat to medium; add burgers and cook 5 minutes on each side or until cooked through, adding more oil as needed.

3. Meanwhile, stir together the mayonnaise, wasabi, remaining 1 teaspoon soy sauce, and remaining 1/2 teaspoon sesame oil.

4. Put a burger in each bun and top with about 1 tablespoon of the sauce.

Bruschetta-Style Thin Spaghetti (served hot)

Total Cooking Time: 15 min.
Serves: 3-4 people

1 box (12-13.25 oz) whole-grain thin spaghetti
2 tablespoons olive oil
2 tablespoons minced garlic
3 cups diced fresh tomatoes
2 tablespoons balsamic vinegar
To taste: oregano and basil (fresh or dried), shredded Parmesan cheese, cracked pepper, salt
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1. Cook pasta according to package directions.

2. Heat a large saute pan on medium high with olive oil. Saute garlic until golden. Add tomatoes, balsamic vinegar and herbs. Heat until warmed (about 2 minutes).

3. Combine pasta and tomato mixture and heat until warm (approximately 2-3 minutes).

Bruschetta-Style Thin Spaghetti (served cold)

Substitute balsamic vinegar, minced garlic and olive oil with:
1 cup of your favorite salad dressing
~~~~~~~~~~~~~~~~~~~~~~~
1. Cook pasta according to package directions.

2. In a mixing bowl, toss pasta, tomatoes and salad dressing.

Baked Shrimp and Feta
from Everyday with Rachel Ray
6 to 8 servings
Prep time: 10 min
Cook time: 40 min

2 pounds large shrimp, peeled and deveined
Juice of 1 lemon, plus wedges for serving
6 tablespoons extra virgin olive oil
2 onions, finely chopped
4 cloves garlic, finely chopped
1 cup tomato puree
2 tablespoons fresh oregano leaves, chopped
1 bay leaf
Salt and pepper
1/2 pound feta cheese, crumbled
~~~~~~~~~~~~~~~~~~~~~~~~~~~
1. Preheat the oven to 350°. On a rimmed baking sheet, toss the shrimp with the lemon juice and arrange in a single layer. Set aside.

2. In a large skillet, heat the olive oil over medium-high heat. Add the onions and cook until softened, about 5 minutes. Add the garlic, tomato puree, oregano, bay leaf and 1/2 teaspoon each salt and pepper. Lower the heat and simmer for 15 minutes.

3. Discard the bay leaf and pour the sauce over the shrimp; sprinkle the feta on top. Bake in the oven for 15 minutes, then place under the broiler until the feta is lightly browned, 3 to 5 minutes. Serve with the lemon wedges.

Swap it: Use basil or thyme in place of oregano.

Angel Hair Pasta with Shellfish
Serves: 6

12 oz angel hair pasta
3 tablespoons olive oil
3-4 garlic cloves, minced
4-5 roma tomatoes, diced
1 cup imitation crab meat, shredded
2 cups small precooked shrimp
2 tablespoons fresh basil, chiffonade
2 ounces Parmesan cheese
Salt and pepper to taste
~~~~~~~~~~~~~~~~~~~~~~~
Cook pasta according to package directions. Heat oil in a mon-stick skillet. Add garlic and cook until fragrant. Add tomatoes and cook 3 minutes. Add imitation crab and shrimp and heat through. Add basil and toss with pasta. Salt and pepper to taste. Sprinkle servings with cheese.

Ligurian-Style Linguine

Prepare Classic Pesto Sauce. Boil 1 pound linguine until firm but tender, following package directions, adding in 3/4 pound green beans, cut into 1-inch pieces, during last 6 minutes of cooking. Drain, reserving 1 cup of cooking water. Place pasta back into pot. While pasta is cooking, simmer 1 1/4 pounds potatoes, peeled and cut in 1/2-inch cubes, in lightly salted water for 10 minutes or until tender. Drain. Gently stir potatoes into pasta and green beans. Add 3/4 cup pesto and reserved cooking water. Gently stir to coat. Sprinkle 6 tablespoons grated Parmesan over the top. Garnish with basil. Pass extra pesto, if desired. Makes 6 servings.

Classic Pesto Sauce
Makes: 1 cup.
Prep: 20 minutes.
Cook: 10 minutes.

2 cups packed basil leaves, rinsed
2 large cloves garlic, peeled
3 tablespoons pine nuts
1/2 cup extra virgin olive oil
1/2 cup grated Parmesan cheese
3/4 teaspoon salt
~~~~~~~~~~~~~~~~~~~~~~~
1. Process basil, garlic and pine nuts in work bowl of a food processor until finely chopped. With processor running, slowly add oil through top of processor. Process for 1 minute, until smooth.

2. Remove to non-reactive storage container and stir in Parmesan cheese and salt. Cover and refrigerate until ready to use.

Tapas de Portabela Asadas con Ensalada Caprese

Ingredientes:
1 tomate grande, cortado en cubos (apróximadamente 1 1/2 tazas)
1 taza de queso mozarela fresco cortado en cubos (apróximadamente 4 onzas)
2 cdas de cebollines finamente picados
2 cdas de albahaca fresca picada o 2 cucharadas de albahaca seca
1/8 de cdta de sal
1/4 de taza de salsa vinagreta
6 hongos portabela, sin los tallos (12 a 16 onzas)

Preparación:
Precalentar el asador o broiler. Mientras tanto, en un plato hondo, combina el tomate, el queso mozarela, los cebollines, la albahaca y dos cucharadas de la vinagreta. Untar el resto de la vinagreta en ambos lados de cada hongo. Colocar los hongos, con las escamas hacia abajo, en la parilla o colocarlos en una reja para hornear sobre una charola, a seis pulgadas del fuego. Cocer hasta que las orillas de los hongos comiencen a dorarse. Voltear las tapas de los hongos; rellenar cada una con la ensalada de tomate. Asar, con la cubierta del asador cerrada, o bajo el broiler, hasta que el queso mozarela comince a derretirse, apróximadamente dos minutos.

Fried Ravioli
by Family Circle
Makes: 6 servings
Prep: 15 minutes
Fry: 3 minutes per batch

Parmesan Dipping Sauce:
1 cup grated Parmesan
3/4 cup light sour cream
1/2 cup light mayonnaise
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup fresh basil leaves

Fried Ravioli:
2 large eggs
1/4 cup milk
3/4 cup Italian-flavored dry bread crumbs
1/2 teaspoon garlic salt
1/8 teaspoon cayenne
9 oz refrigerated cheese ravioli (uncooked)
4 cups vegetable oil, for frying
~~~~~~~~~~~~~~~~~~~~~~~~~~
1. Parmesan Dipping Sauce: Process cheese, sour cream, mayonnaise, lemon juice, salt and pepper in food processor until combined. Remove 3/4 cup to small bowl. Add basil to remaining sauce in processor; process until sauce is smooth. To each sauce, stir in 2 tablespoons water to thin slightly. Refrigerate until serving time.

2.Fried Ravioli: In shallow dish or pie plate, lightly beat eggs and milk with fork until blended. On sheet of wax paper, combine bread crumbs, garlic salt and cayenne.

3. Line a baking sheet with foil. Toss ravioli with beaten egg gently to coat. Remove a few ravioli at a time, letting excess drip off. Coat ravioli in crumb mixture, shaking off excess. Place on prepared pan; repeat process.

4. Over medium-high heat, heat oil in 5-quart saucepan until 350°F on deep-fat fry thermometer. Fry a third of the ravioli at a time, turning occasionally until golden brown, about 2 to 3 minutes for each batch. Drain on paper towels. Serve with Dipping Sauce. (Or refrigerate, then reheat in 500°F oven for 1 to 2 minutes.