I'll Be Gone For A Few Days

Hey everybody. I'll be offline till Friday evening. Have a good week.

Recipe Of The Day For Monday 11/8/10- Soft Gingerbread Cookies

• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1 large egg
• 1 cup firmly packed dark brown sugar
• 2/3 cup dark molasses
• 1/2 cup butter, softened

1. In a large bowl stir together the flour, baking powder, baking soda, salt, and spices until well blended. (I like to use a wire whisk but a spoon will work too.)
2. In another large bowl beat the egg and sugar with an electric mixer on medium speed until well blended.
3. Add the molasses and butter and beat well.
4. Add the flour mixture and mix just until blended. (Overworking the dough will make tough cookies.)
5. Form the dough into a disk shape, wrap with plastic wrap, and chill for 30 minutes to 1 hour.
6. When you are ready to bake the cookies, make sure one of your oven racks is in the center of your oven and preheat oven to 350F degrees.
7. Line your cookie sheets with silicone liners or parchment paper. Alternatively lightly grease the cookie sheets with shortening or cooking spray.
8. Roll out dough on a lightly floured surface to 1/4 inch thick, getting it as even as you can.
9. Cut with a 2-inch gingerbread man cookie cutter or your favorite shaped cutter.
10. Place cookies at least 2 inches apart on prepared cookie sheets.
11. When you have cut as many cookies as you can, lightly press the cookie dough scraps together, re-roll the dough and cut out additional cookies.
12. Bake for about 10 minutes or until they are slightly firm when you touch them lightly with your index finger. (You don't want to let the edges brown or over-bake them or they will be very hard.)
13. When done, remove pan from the oven and immediately transfer the cookies with a spatula to wire racks to cool completely.
14. I like these cookies plain, but you can ice the completely cooled cookies with your favorite cookie icing and decorate as desired.

Honey Dipped Fried Chicken And Waffles

1 whole chicken cut into parts
6 large eggs
½ cup buttermilk
¼ cup honey
1 cup flour
1 tbsp seasoned salt
1 tbsp garlic salt
1 tsp cayenne pepper
1 tbsp salt
1 tsp pepper
2-3 cups vegetable oil

Procedure

1. Cut and clean all chicken parts. Set aside in a bowl of ice water.
2. Place flour on a large plate and set aside.
3. Coat frying pan with vegetable oil, and heat over a medium flame.
4. Combine and briskly stir the eggs, buttermilk and honey until ingredients are
   evenly mixed. NOTE: Mixture should have the same consistency as syrup.
5. Generously season both sides of chicken parts with salt, garlic salt, black
   pepper and cayenne pepper.
6. Dip chicken into the egg and honey buttermilk batter and let excess batter dip
   off.
7. Evenly coat the chicken in flour.
8. Fry the chicken for 8-10 minutes on each side or until chicken is golden
   brown. 
9. When done, place the chicken on a paper towel to absorb excess oil. 

Waffles
6 large eggs
2 cups buttermilk
2 sticks butter
1-¼ cups sifted cake flour
1 ½ tsp baking soda
1 ½ tsp baking powder
 ¼ cup toasted almonds
1 cup fresh strawberries
1 cup maple syrup
1 non-stick waffle iron
1 can of non-stick cooking spray

Procedure

1. Preheat waffle iron and spray with nonstick spray.
2. Mix eggs, buttermilk and 2 sticks of melted butter in a large bowl.
3. Slowly add sifted flour and continually stir until mixture is smooth.
4. Stir in baking soda and baking powder until all ingredients are evenly mixed. 
   NOTE: add 2-3 tablespoons of flour if you prefer a thicker batter.  
5. Pour batter into waffle maker and close lid.  Let waffles cook until waffle
   maker beeps or signals that they are done.
6. Sprinkle almonds on top of cooked waffles.
7. Place 1-2 pieces of honey-dipped fried chicken on top of the waffles. Top with
   fresh strawberries. 
8. Sift powdered sugar and drizzle maple syrup over chicken and waffles.

Recipe Of the Day For Friday 11/5/10- Flourless Chocolate Cake

4 ounces fine-quality bittersweet chocolate (not unsweetened)

1 stick (1/2 cup) unsalted butter

3/4 cup sugar

3 large eggs

1/2 cup unsweetened cocoa powder plus additional for sprinkling

Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.

Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.

Dust cake with additional cocoa powder and serve with sorbet if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)

Crispy Lemon-Pepper Chicken In Tomato Sauce

Chicken4 chicken breasts, without skins
8 tablespoons olive oil (choose a really fruity one)
Juice of ½ a lemon
1 clove of garlic, crushed
½ teaspoon salt
Freshly ground black pepper
2 eggs, beaten
250g breadcrumbs
Grated zest of a lemon
1 teaspoon chilli flakes

Sauce
1.5 kg fresh ripe tomatoes
3 large onions
4 cloves of garlic
1 handful fresh basil
1 handful fresh oregano
1 mild red chili
1 ½ tablespoons balsamic vinegar
2 teaspoons sugar
1 large knob butter, plus extra to taste
1 tablespoon olive oil
Salt and pepper

Cut the chicken into bite-sized pieces and marinade it overnight in the olive oil, lemon juice, salt garlic and ten turns of the pepper mill.

Here comes the tedious bit – peel and seed the tomatoes. (This is very easy but takes a while – use a knife to make a little cross in the skin at the bottom of the tomato, then pour over boiling water and leave for ten seconds. Fish the tomato out with a slotted spoon. You’ll find the skin will come away easily. Slice open to remove the seeds.) Chop the tomato flesh and set aside in a bowl. If you are pressed for time, use tinned tomatoes. They won’t be quite as good, but they’ll still be pretty darn tasty.

Dice the onions and chop the garlic finely, and fry in a large knob of butter until translucent and fragrant. Add the tomatoes and finely chopped chili to the saucepan and stir to combine everything. Bring to a very low simmer, and reduce (this will take more than an hour) to half its original volume or a little less. Bring the vinegar and sugar to the boil in a small pan and stir it into the sauce. Add the oregano and season with salt and pepper. Taste to check whether you need more salt or sugar. Add another knob of butter for a more mellow flavor if you like.

Combine the breadcrumbs, lemon zest, chili flakes and a tablespoon of freshly ground pepper in a large bowl. When the sauce is nearly reduced, bread the chicken by removing the pieces from the marinade, dipping in the beaten egg, and rolling in the breadcrumb mixture until each piece is nicely coated with the crumbs and aromatics. Heat a large knob of butter and three tablespoons of olive oil together in a non-stick frying pan, and slide the breaded chicken pieces in when the oil is very hot. Cook for about 5 minutes each side, until the chicken is golden and crisp.

Serve the chicken and its tomato sauce with buttered tagliatelle or some basmati rice mixed with a knob of butter and a small handful of Parmesan.

Recipe Of The Day For Wednesday 11/3/10- Chicken with Cocoa Tomato Sauce

• 4 boneless, skinless chicken breast halves
• 1/2 teaspoon salt, plus 1/2 teaspoon salt
• 1/4 teaspoon pepper, plus 1/2 teaspoon pepper
• 3 tablespoons olive oil, for cooking
• 1 cup chopped onion
• 1 teaspoon minced garlic
• 1 pint tomato sauce
• 1 pint diced tomatoes
• 1/2 cup chicken broth
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon sugar
• Yellow rice, cooked and kept warm

Directions

Season both sides of chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. In a cast iron skillet, heat 2 tablespoons olive oil over medium heat. Add the chicken and cook until browned, about 10 minutes on each side. Remove the chicken from pan to a plate and set aside.
Add the remaining 1 tablespoon olive oil, onion, and garlic to the skillet and cook for 2 minutes, stirring frequently. Add the tomato sauce, diced tomatoes, chicken broth, cocoa, oregano, basil, sugar, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Stir until well blended. Return the chicken to pan, cover and simmer for 15 minutes. Turn chicken over and continue cooking, covered for 15 minutes. Arrange the chicken on a serving platter and serve over rice.

Gorilla Bread

• 1/2 cup granulated sugar
• 3 teaspoons cinnamon
• 1/2 cup (1 stick) butter
• 1 cup packed brown sugar
• 1 (8-ounce) package cream cheese
• 2 (12-ounce) cans refrigerated biscuits (10 count)
• 1 1/2 cups coarsely chopped walnuts

Directions

Preheat the oven to 350 degrees F.
Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.

Recipe Of The Day For Monday 11/1/10- McAlister Potatoes

• 1 cup sour cream
• 1/2 cup peppadew peppers, chopped
• 1/4 cup white wine
• 3 pounds baby Yukon potatoes
• 2 tablespoons kosher salt, plus more for seasoning
• 3/4 pound bacon, diced
• 2 yellow onions, diced
• 4 tablespoons olive oil, divided
• 2 tablespoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons grated Parmesan

Directions

In small mixing bowl combine sour cream, peppadew peppers, and white wine. Mix thoroughly and refrigerate for 1 hour.

In large stock pot cover potatoes with water and add 2 tablespoons salt. Set heat on high and boil until fork tender.

In a large saute pan over medium heat cook bacon and saute onions until caramelized. Transfer bacon and onions from pan on to a paper towel to absorb grease. Distribute evenly on a platter and keep warm. Leave remaining fat in pan.

When potatoes are fork tender, drain, and with a clean kitchen towel, palm smash the hot potatoes to approximately 1/3-inch thick.

Reheat fat in saute pan and add 2 tablespoons olive oil. Heat to oil medium heat and place potatoes in oil. Season with salt and pepper and brown on both sides, then transfer to onion and bacon platter. Repeat, adding more oil, until all potatoes are cooked crispy.

Top potatoes with Parmesan and then with sour cream mixture.

Recipe Of The Day For Friday 10/29/10- Chile Chicken with French Fries

• 3/4 pound poblano peppers, halved lengthwise and seeded
• 1 pound thin chicken cutlets
• 2 teaspoons chili powder
• Kosher salt
• 3 tablespoons extra-virgin olive oil
• 1 large white onion, sliced into 1/4-inch-thick rings
• 2 cloves garlic, minced
• 1 1-pound bag frozen french fries
• 3/4 cup heavy cream
• Lime wedges, for serving (optional)

Directions

Preheat the broiler. Put the poblanos skin-side up on a foil-lined broiler pan; broil until charred, about 5 minutes. Transfer to a bowl, cover and let sit about 5 minutes. Peel and cut into 1/2-inch strips.

Rub both sides of the chicken with the chili powder and salt to taste. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Working in batches, cook the chicken until browned, about 30 seconds per side. Transfer to a plate. Add the remaining 1 tablespoon olive oil to the skillet, then cook the onion until softened and browned, about 5 minutes. Reduce the heat to medium and add the poblanos and garlic. Cover and cook 5 minutes.

Meanwhile, cook the fries as the label directs.

Cut the chicken into 1/2-inch strips and add to the skillet along with the cream. Cook, uncovered, until the chicken is cooked through and the sauce thickens, about 5 minutes. Divide the fries among plates and spoon the chicken and sauce on top. Serve with lime wedges, if desired.

Recipe Of The day For Wednesday 9/29/10- Baked Lemon Pasta

• 1 pound Thin Spaghetti
• 4 Tablespoons Salted Butter
• 2 Tablespoons Olive Oil
• 2 cloves Garlic, Minced
• 1 whole Lemon, Juiced And Zested
• 2 cups Sour Cream
• ½ teaspoons Kosher Salt, Or More To Taste
• Plenty Of Grated Parmesan Cheese
• Flat-leaf Parsley, Chopped
• Extra Lemon Juice

Preparation Instructions

Preheat oven to 375 degrees. Cook spaghetti until al dente.

In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat.

Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.

Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.)

When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end.

Serve with crusty French bread and a simple green salad.

Recipe Of The Day For Monday 9/27/10 Chicken And Spinach Crepes

• 3/4  cup  all-purpose flour
• 1  cup  skim milk
• 1    beaten egg
• Dash    salt
•     Nonstick spray coating
• 1/2  cup  shredded carrot
• 1/2  cup  sliced leek or green onions
• 1/2  cup  water
• 3/4  cup  evaporated skim milk
• 2  tablespoons  cornstarch
• 1/4  teaspoon  salt
• 1/8  teaspoon  pepper
• 2  tablespoons  dry sherry
• 1  cup  shredded cheddar cheese (4 ounces)
• 1  10-ounce package  frozen chopped spinach, thawed and well drained
• 2  cups  finely chopped cooked chicken or turkey

Directions

For crepes, combine flour, milk, egg, and salt. Beat until blended. Spray a 6-inch skillet with nonstick spray coating. Preheat skillet; then remove skillet from heat. Pour in 2 tablespoons batter. Lift and tilt skillet to spread batter. Return to heat; brown on one side only. Invert skillet over paper towels; remove crepe. Repeat with remaining batter.
For sauce, combine carrot, leek, and water. Heat to boiling. Reduce heat; cover and simmer 5 minutes. Do not drain. Combine milk, cornstarch, salt, and pepper. Stir into vegetable mixture. Cook and stir until thickened and bubbly. Stir in sherry and 1/2 cup of the cheese until melted.
For filling, combine spinach, chicken, and 1 cup of the sauce. Spoon 1/4 cup filling onto unbrowned side of each crepe. Roll up. Arrange crepes, seam side down, in a 3-quart rectangular baking dish. Spoon remaining sauce over crepes. Cover; bake in a 375 degree F. oven 25 minutes or until hot. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes more. Makes 6 servings (2 crepes each).
Make Ahead Tips: Cool crepes. Stack crepes, placing 2 sheets of waxed paper between them. Wrap and freeze up to 2 months. Thaw before using.

Recipe Of The Day For Friday 9/24/10- Creole Chicken Wrap

For the Rub:

• 2 tablespoons paprika
• 2 teaspoons garlic powder
• 1 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• Sea salt and freshly ground black pepper

For the Wraps:

• 1 cup mayonnaise
• 1 pound skinless, boneless chicken breasts
• Vegetable oil, for the grill
• 4 pieces flatbread (use store-bought or make Guy's flatbread*)
• 1 cup shredded mozzarella cheese
• 4 plum tomatoes, sliced
• 1 Maui onion, thinly sliced
• 1 small red onion, sliced
• 8 romaine lettuce leaves

Directions

Make the rub: Mix all of the ingredients in a small bowl with 2 teaspoons salt and 1 teaspoon black pepper.

Prepare the wraps: Whisk the mayonnaise and 1 tablespoon of the rub in a bowl. Cover and refrigerate until ready to use.

Preheat a grill or grill pan to medium high. Toss the chicken with 3 tablespoons rub. Oil the grill; grill the chicken until marked, about 6 minutes. Turn and grill until cooked through, about 4 minutes. Transfer to a cutting board.

Wipe the grill clean and brush with more oil. Lay the bread on the grill, then brush with the spiced mayonnaise and top with mozzarella. Grill until the bottom is marked, 1 to 2 minutes. Transfer to a cutting board.

Cube the chicken and arrange down the center of each piece of bread. Top with the tomatoes, onions and lettuce. Roll up and wrap with parchment paper or foil to seal.

Recipe Of The Day For Monday 9/20/10- Grilled Turkey Burgers with Cheddar and Smoky Aoli

1/2 teaspoon cumin seeds

1/2 teaspoon coriander seeds

1/2 cup mayonnaise

2 tablespoons extra-virgin olive oil plus additional for brushing

2 teaspoons fresh lemon juice

1 1/2 teaspoons smoked paprika

1 garlic clove, pressed

1 pound ground dark-meat turkey

4 1/3 -inch-thick red onion slices

1 large or 2 small red bell peppers, quartered  

4 slices white cheddar cheese or Monterey Jack cheese

4 sesame-seed hamburger buns

Arugula

Pickle wedges

Corn chips

Toast cumin seeds and coriander seeds in small skillet over medium-high heat until aromatic and slightly darker in color, shaking skillet often, about 1 1/2 minutes. Cool. Finely grind toasted seeds in spice grinder or in mortar with pestle. Whisk mayonnaise, 2 tablespoons extra-virgin olive oil, fresh lemon juice, smoked paprika, garlic, and ground spices in small bowl. Season aioli to taste with salt and pepper. DO AHEAD: Aioli can be made 1 day ahead. Cover and refrigerate.

Place turkey in medium bowl. Add 2 tablespoons aioli; mix gently. Using damp hands, divide turkey mixture into 4 equal portions, then form each into scant 3/4-inch thick patty, about 3 1/2 inches in diameter. Using thumb, make small indentation in center of each burger. DO AHEAD: Can be made 4 hours ahead. Cover and chill.

Prepare barbecue (medium-high heat). Sprinkle burgers with salt and pepper. Brush onion slices and bell pepper pieces with oil; sprinkle with salt and pepper. Grill onions and bell peppers until soft and charred, about 4 minutes per side.

Grill turkey burgers 5 minutes. Turn over; grill until almost cooked through, about 4 minutes. Top each burger with 1 cheese slice and grill until meat is cooked through and cheese melts, about 1 minute longer. Place 1 turkey burger on each of 4 bun bottoms. Arrange grilled red pepper pieces, then grilled red onion slices over. Top each with dollop of aioli and some arugula. Cover burgers with bun tops and serve with pickle wedges and corn chips.

Recipe Of The Day For Friday 9/17/10- Pepperoni Pizza

• 1 1/4 teaspoon active dry or fresh yeast 
• 1 teaspoon honey 
• 1/2 cup warm water (105º F to 115º F) 
• 1 1/2 cups all-purpose flour 
• 1/2 teaspoon kosher salt 
• 1/2 tablespoon olive oil 
• pizza sauce 
• 5 tablespoons double concentrated tomato paste (comes in a squeeze tube) 
• 1 tablespoon Mccormick pizza seasoning Grinder (or italian seasoning) 
• 1 teaspoon sugar 
• water to slightly thin 
• ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
• Topping shopping list
• About 20 slices of pepperoni (I like Gallo Brand) shopping list
• 2 cups whole milk mozzarella cheese (part skim is too stringy and doesn't stay melted as nice) shopping list
• freshly grated parmigiano-reggiano cheese 
• Dump all ingredients in bread machine and set on dough cycle OR
• In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water.
• In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor. Dissolve the yeast as above. Combine the flour and salt in the bowl of a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)
• Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled.)
• Preheat the oven to 450º F.
• Work the dough ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let it rest for 15 to 20 minutes. At this point, the dough can be wrapped in plastic and refrigerated for up to 2 days.
• To prepare pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough.
• Tranfer the dough to a pizza pan (I use one that has holes in it for an extra cripy crust) Spread the sauce thinly all over and top with the mozzarella cheese and pepperoni.
• Bake in oven until the pizza crust is nicely browned, 8-10 minutes. Transfer the pizza to a firm surface and cut into slices with a pizza cutter or very sharp knife.
• Sprinkle with freshly grated parmigiano-reggiano and serve immediately.

Recipe Of The Day For Monday 9/13/10- Philly Cheese Steak

• 6 tablespoons Soya bean oil
• 1 large onion, sliced
• 24 ounces sliced rib eye or eye roll steak
• Cheese (store processed recommended); American or Provolone
• 4 crusty Italian Rolls
• Sweet green and red peppers, sauteed in oil (optional)
• Mushrooms sauteed in oil (optional)
• Ketchup

Directions

Heat an iron skillet or a non-stick pan over medium heat and add 3 tablespoons of oil to the pan and saute the onions to desired doneness. Remove the onions and add the remaining oil and saute the slices of meat quickly on both sides. Melt the cheez whiz in a double boiler or in the microwave. Place 8 ounces of the meat into the rolls, add onions, and pour the store-processed cheese over top. Garnish with sweet peppers, mushrooms, ketchup.

Recipe Of The Day For Friday 9/10/10- Homemade Jelly Doughnuts

• 4 to 4 1/2 cup white bread flour, plus more for dusting
• 1 teaspoon salt
• 2/3 ounce (.6 ounce) cake fresh yeast or 1 envelope dry active yeast (2 1/2 teaspoons)
• 1 cup lukewarm milk
• 2 tablespoons sugar, plus more for dusting
• 2 large eggs, beaten
• 2 tablespoons unsalted butter, melted and cooled
• 1/2 cup preserves of choice
• Vegetable oil, for frying
• Cinnamon and sugar, for rolling doughnuts

Directions

In the bowl of a mixer, combine 4 cups flour and salt. Add the yeast. In a small bowl, combine the milk and 2 tablespoons sugar. Add with the remaining milk to the flour. (If using dry yeast, mix the yeast with 2 tablespoons of the milk and 2 tablespoons sugar and let sit until foamy, about 5 to 10 minutes and add to the flour.)

Add the eggs and butter to the flour mixture. Begin to mix the ingredients into a soft, but not sticky, dough. Add a little extra milk, 1 tablespoon at a time. Work in extra flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and knead until smooth and elastic. (You can do this in a mixer fitted with a dough hook.) Transfer the dough to a lightly oiled bowl, cover, and let rise until doubled in size, about 2 hours.

Punch down the risen dough. Turn out onto a lightly floured surface and knead for a few seconds. With a lightly floured rolling pin, gradually roll out the dough to about 1/2-inch thick. When rolling dough, let it rest periodically to relax. Cut out into 3 to 4-inch rounds with a lightly floured biscuit cutter. Re-roll the scraps to make more rounds. Place the doughnuts on lightly floured baking sheets, spacing them apart, and cover lightly with a dry towel. Let rise in a warm spot until doubled in size, about 20 minutes.

Transfer the risen doughnuts to a heavy pot filled 3-inches high with vegetable oil at 350 degrees F. Fry the doughnuts, a few at a time, until golden and puffed, turning frequently, 5 to 7 minutes.

Lift the doughnuts from the oil using a slotted spoon and roll on a plate lined with granulated sugar and cinnamon mixed together. Let cool slightly and fill a pastry bag, fitted with a 1/2-inch round tip with jelly preserves. Insert the tip into the end of each doughnut and pipe approximately 1 to 2 teaspoons preserves into them and serve.

Recipe Of The Day For Wednesday 9/8/10- Meatball Panini

• Makes 4 servings
  
  
  
• 1 loaf ciabatta, sliced in half lengthwise and then in quarters to make 4 sandwiches
• 1 (26 ounce) jars marinara sauce
• 0 (25 ounce) bags frozen meatballs (varies depending on size of meatballs)
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 2 tablespoons italian seasoning
• 4 slices mozzarella cheese (deli sliced)

Add olive oil, garlic and Italian seasoning to a small saucepan and heat over low heat, stirring occasionally.

Add marinara sauce and meatballs to a medium sauce pan and heat over medium heat, stirring occasionally.

When the sauce is hot and the meatballs are heated all the way through turn off the heat and remove meatballs from the sauce.

Remove the olive oil from the heat and over a small bowl, pour the oil mixture through a small metal strainer.

Using the back of a metal spoon, scrape the bottom of the strainer, pushing the garlic "paste" into the bowl.

Brush a thin layer of the flavored oil onto the cut sides of the bread.

Spread a thin layer of marinara sauce over one side of the bread.

Cut each meatball in half and place them in an even layer over the marinara sauce.

Place a slice of mozzarella cheese over the meatballs.

Place the other slice of bread on top of the cheese covered meatballs.

Heat an indoor grill pan over medium high heat.

Place the sandwiches on the grill and cover with a bacon press or other heavy object and cook just until nice grill marks appear.

Turn the sandwiches over and place the bacon press on top and cook just long enough to see grill marks.

Serve.

•  

Recipe Of The Day For Friday 9/3/10- Baked Manicotti

2 TBS olive oil

1/2 c. chopped vidalia onion

6 cloves garlic, finely chopped

1 pound ground turkey

1 tsp. salt

1/2 tsp. black pepper

14 manicotti shells (1 package)

2 c. ricotta cheese

2 eggs, beaten

1/2 c. Pecorino Romano cheese, grated

3 c. marinara sauce (divided)

2 TBS. butter

2 TBS. all-purpose flour

2 TBS. chicken bouillon granules

2 c. half-and-half

1/4 c. fresh chopped parsley

2 TBS. fresh chopped basil

1/2 c. Parmigiano Reggiano

Preheat oven to 350º F.

Heat oil in a large skillet over medium heat. Saute onions until translucent. Saute garlic for 1 minute and stir in ground turkey. Cook until well browned and crumbled. Season with salt & pepper and set aside to cool.

Meanwhile, bring a large pot of water to a boil, then add a generous amount of salt. Add manicotti shells and parboil for half of the time recommended on the package (5 minutes). Drain and cover with cool water to stop the cooking process and prevent the shells from cracking.

To the ground turkey mixture add the ricotta cheese and Pecorino Romano. When the mixture is cool, add the beaten eggs. Spread 1/4 cup marinara sauce in the bottom of a 9x13 inch baking dish. Gently drain the manicotti shells and carefully stuff each one with the meat and cheese mixture; place shells in prepared dish. Lightly cover the dish with plastic wrap or a clean, damp towel to prevent shells from cracking. See Note.

Prepare the white sauce by melting the butter in a small saucepan over medium heat. Stir in flour and chicken bouillon. Increase heat to medium-high and cook, stirring constantly, until it begins to bubble. Stir in half and half and bring to a boil, stirring frequently. Cook for 1 minute, stirring constantly. Remove from heat and stir in parsley. Pour or ladle the sauce evenly over the stuffed shells.

Carefully pour or ladle marinara sauce over the white sauce, trying to layer the sauces without mixing. Sprinkle the basil over the marinara sauce.

Cover and bake for 30 minutes. Remove from oven, uncover and sprinkle with Parmigiano cheese. Bake, uncovered, for 10 minutes more. Let sit for 5-10 minutes so the manicotti will set a bit.

Recipe Of The For Monday 8/30/10-Roman Chicken

• 4 boneless, skinless chicken breast halves
• 1/2 t salt, plus 1 t
• 1/2 t freshly ground black pepper, plus 1 t
• 1/4 c olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 oz prosciutto, chopped
• 2 t jarred minced garlic with red pepper
• 1 can Delmonte Zesty Jalapeno diced tomatoes
• Juice from 1/2 lemon
• 1/2 c+ chicken broth
• 1 T fresh thyme leaves, chopped
• 1/4 c chopped fresh flat-leaf parsley leaves
• 2 T capers

Season the chicken with 1/2 t salt and 1/2 t pepper.

Heat olive oil over med heat.

When oil is hot, brown chicken on both sides.

Remove chicken from pan and set aside.

Still over med heat, add peppers and prosciutto to same pan until peppers have browned and prosciutto is crisp, about 5".

Add the lemon juice and garlic and cook for 1".

Add the tomatoes, herbs and, if not enough liquid from the tomatoes, a splash of broth to deglaze the pan.

Return chicken to pan; add 1/2 c stock and bring to a boil.

Reduce heat and simmer, covered, until chicken is cooked through, 20-30".

Add in the capers and parsley during the last few minutes, reserving a little fresh parsley for garnish.

•  

Recipe Of The Day For Friday 8/27/10- Pepperoni Chicken Pasta with Italian Salad

1 tablespoon garlic butter
1 teaspoon roasted garlic
3/4 pound steak-topper vegetables (fresh pre-sliced mushrooms, onions, bell peppers)
30 pepperoni slices
1 (10-ounce) package refrigerated cooked chicken strips
1/2 teaspoon Italian seasoning
1 1/2 cups pasta sauce
8 ounces ziti pasta

Steps
1. Fill large saucepan half full of water. Cover and bring to a boil on high for pasta. Preheat large sauté pan on medium-high 2–3 minutes.
2. Place garlic butter in sauté pan; swirl to coat. Add garlic and steak-toppers. Separate pepperoni slices; add to pan. Cover and cook 5 minutes, stirring occasionally, or until vegetables begin to soften.
3. Stir in chicken, Italian seasoning, and pasta sauce. Reduce heat to low; cook 10 minutes, stirring occasionally, to combine flavors and until thoroughly heated.
4. Stir pasta into boiling water. Boil 6–8 minutes, stirring occasionally, or until tender.
5. Drain pasta and return to saucepan. Stir sauce mixture into pasta until well blended. Serve. (Makes 6 servings.) CALORIES (per 1/6 recipe) 330kcal; FAT 10g; CHOL 40mg; SODIUM 800mg; CARB 42g; FIBER 3g; PROTEIN 20g; VIT A 15%; VIT C 90%; CALC 4%; IRON 10%

Italian Salad

Ingredients
1/4 cup canned artichoke hearts
1/4 cup roasted red peppers
1 cup grape tomatoes (rinsed)
10 ounces European salad blend
1/4 cup sliced green olives
1/2 cup seasoned croutons
1/4 cup Italian salad dressing

Steps
1. Dice artichokes and peppers into small, bite-size pieces. Slice tomatoes in half, if desired.
2. Place salad blend, artichokes, peppers, tomatoes, and olives in salad bowl; chill until ready to serve.
3. Add croutons and salad dressing; toss and serve. CALORIES (per 1/4 recipe) 120kcal; FAT 7g; CHOL 0mg; SODIUM 640mg; CARB 12g; FIBER 2g; PROTEIN 3g; VIT A 35%; VIT C 40%; CALC 4%; IRON 6%

Recipe Of The Day For Wednesday 8/25/10- Chicken And Sun-Dried Tomato Orzo

*You can substitute the Orzo for any pasta you like*
	8 ounces orzo , preferably whole-wheat
	1 cup water
	1/2 cup chopped sun-dried tomatoes (not oil-packed), divided
	1 plum tomato , diced
	1 clove garlic , peeled
	3 teaspoons chopped fresh marjoram , divided
	1 tablespoon red-wine vinegar
	2 teaspoons plus 1 tablespoon extra-virgin olive oil , divided
	4 boneless, skinless chicken breasts , trimmed (1-1 1/4 pounds)
	1/4 teaspoon salt
	1/4 teaspoon freshly ground pepper
	1 9-ounce package frozen artichoke hearts , thawed
	1/2 cup finely shredded Romano cheese , divided

Recipe Directions

1. Cook orzo in a large saucepan of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse.
2. Meanwhile, place 1 cup water, 1/4 cup sun-dried tomatoes, plum tomato, garlic, 2 teaspoons marjoram, vinegar and 2 teaspoons oil in a blender. Blend until just a few chunks remain.
3. Season chicken with salt and pepper on both sides. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, adjusting the heat as necessary to prevent burning, until golden outside and no longer pink in the middle, 3 to 5 minutes per side. Transfer to a plate; tent with foil to keep warm.
4. Pour the tomato sauce into the pan and bring to a boil. Measure out 1/2 cup sauce to a small bowl. Add the remaining 1/4 cup sun-dried tomatoes to the pan along with the orzo, artichoke hearts and 6 tablespoons cheese. Cook, stirring, until heated through, 1 to 2 minutes. Divide among 4 plates.
5. Slice the chicken. Top each portion of pasta with sliced chicken, 2 tablespoons of the reserved tomato sauce and a sprinkling of the remaining cheese and marjoram.

Recipe Of The Day For Friday 8/20/10- Cookies And Cream Fudge

• 3 (6 ounce) packages white chocolate baking squares
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
• 1/8 teaspoon salt
• 3 cups coarsely crushed chocolate creme-filled sandwich cookies

Directions

1. In heavy saucepan, over low heat, melt white chocolate squares, sweetened condensed milk and salt. Remove from heat; stir in crushed cookies.
2. Spread evenly into wax-paper-lined 8-inch square pan. Chill 2 hours or until firm.
3. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

Recipe Of The Day For Wednesday 8/18/10- Spicy Italian Pork Cutlets

• 1/4 cup extra virgin olive oil, divided
• 4 boneless pork chops, pounded to 1/4 inch thick
• salt and pepper to taste
• 4 cloves garlic, thinly sliced
• 1 large tomato, diced
• 1/3 cup chicken broth
• 1/4 cup dry white wine
• 3 tablespoons minced fresh parsley
• 1/4 teaspoon red pepper flakes

Directions

1. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Season the pork chops with salt and pepper, and quickly sear on both sides. Remove from heat, and set aside.
2. Heat the remaining olive oil in the skillet over medium-high heat, and saute the garlic about 30 seconds. Mix in the tomato, chicken broth, wine, parsley, and red pepper flakes. Cook and stir until thickened, about 2 minutes.
3. Return the pork chops to the skillet, and continue cooking 5 to 10 minutes, to an internal temperature of 160 degrees F (70 degrees C). Serve pork with the tomato and broth mixture from the skillet.