Mini Lasagna Cups

Mini Lasagna Cups

Ingredients

  • 1/4 tsp salt, divided
  • 1 cup chopped onion
  • 14.5 oz can crushed tomatoes, or tomato sauce
  • 3 tsp dried oregano, divided
  • 1 1/2 cups part skim ricotta cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 12 oz raw ground turkey
  • 1/4 tsp pepper
  • 1/2 cup chopped mushrooms
  • 2 cloves garlic, minced
  • 1/2 tsp dried basil
  • 24 small square wonton wrappers

Directions:

  • Preheat oven to 375 degrees F.
  • Heat a large frying pan over medium heat.
  • Place the onions, mushrooms, pepper, turkey and salt.
  • Break the meat into pieces and put in the frying pan.
  • Saute for 10 min. Add the garlic and mix for half minute.
  • Add 2 teaspoons of oregano and the crushed tomatoes (or tomato sauce), lower the heat and simmer for 10 min. Displace.
  • Mix the ricotta, a tsp of oregano, a pinch of salt and pepper and the basil and stir.
  • Spray a 12-cup muffin pan with nonstick cooking spray.
  • Put wonton wrappers in each.
  • Pour half of the ricotta mixture in the 12 – cup muffin pan.
  • Spoon half of the turkey mixture on top of the cups.
  • Top with 2 teaspoons of mozzarella.
  • Press second wonton wrapper on top of the mozzarella.
  • Repeat until using all of the left rocotta, tomato sauce and mozzarella.
  • Bake for 10 minutes.
  • Let the cups cool, displace from the muffin pan.
  • Serve!

Yield: 12

Submitted by: Nancy Thompson

 

Bacon Wrapped Scallops

Bacon Wrapped Scallops

Ingredients

  • 1 pound large scallops
  • 1 pound sliced bacon
  • Juice of 1 fresh lemon
  • 2 tablespoons olive oil
  • Fresh pepper
  • Long toothpicks or skewers

Directions:

  • Mix olive oil, lemon juice and pepper in small bowl. Pour over scallops and marinate in refrigerator for about an hour. Wrap each scallop with 1/2 strip of bacon. Keep together with toothpick or put 3-4 on each skewer.
  • Place on broiler pan. Broil in oven until golden brown and bacon is done to desired crispness.
  • You can use whole shrimp instead of scallops. Serve hot.

Recipe Source

Oven-Fried Onion Rings

Oven-Fried Onion Rings

Ingredients

  • 1/4 cup ( 35 grams ) all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne
  • 1 cup ( 250 ml ) plain yogurt
  • 2 eggs
  • 1/2 cup ( 70 grams ) plus 2 tbsp all-purpose flour
  • 4 cups ( 200 grams ) finely crushed potato chips
  • 2 larger onions
  • 3 tbsp vegetable oil
  • salt

Directions:

  • Preheat oven to 390 F.
  • Combine 1/4 cup (35 grams) flour, 1/4 tsp black pepper, 1/4 tsp cayenne and 1/2 tsp salt in a large bowl. Minus the spoons.
  • Mix the eggs, yogurt, 1/2 cup ( 70 grams ) plus 2 tbsp flour in another medium bowl.
  • Whisk until smooth.
  • Smash the chips finely and place them in a bowl too.
  • Peel the onions and cut them into 1/2 inch (1 cm) rings.
  • Use a piece of parchment to cover a baking sheet.
  • Drizzle with 3 tbsp vegetable oil.
  • Pop it into the hot oven for 8 minutes – or until the oil just starts to smoke.
  • Toss the onion rings in the flour mixture.
  • Dip each ring into the batter.
  • Let the excess batter dribble off a little.
  • Coat the rings with the crushed potato chips.
  • Place the rings on the hot baking sheet and bake for 8 minutes, then flip each ring over before baking for another 8 minutes.
  • Since you will probably have more rings than you can fit in one baking sheet you might need to work in batches.
  • Sprinkle with salt while the rings are still hot.
  • Serve with your favorite dipping sauce.

Breaded Chicken Fingers

breaded-chicken-fingers

Ingredients

  • 6 skinless, boneless chicken breast halves – cut into 1/2 inch strips
  • 1 egg, beaten
  • 1 1/2 teaspoons garlic powder
  • 1 cup all-purpose flour
  • 1 quart oil for frying
  • 1 teaspoon baking powder
  • 1 teaspoon salt

Directions

  1. Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours.
  2. In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat.
  3. Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).
  4. Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.

How to: Freeze & Preserve Fresh Herbs in Olive Oil

How to Freeze & Preserve Fresh Herbs in Olive Oil

Ingredients

  • fresh herbs
  • olive oil/unsalted melted butter

Directions:

  • Choose fresh herbs from the market or your own garden.
  • Dice them well, or leave on branches and leaves. The herbs are finely diced in the photo.
  • Put them on trays of ice cubes (about 2/3 full of herbs).
  • You can mix herbs (sage, thyme, rosemary).
  • Place unsalted melted butter or extra virgin olive oil over the herbs.
  • Cover with plastic.
  • Freeze.
  • Remove frozen cubes and store in small containers or bags to freeze.
  • Do not forget to mark each container or bag with the type of herbs (and oil) inside!
  • Enjoy!

Submitted by Jessica Smith

Steamed fishballs with lemon basil

Steamed fishballs with lemon basil

Ingredients

  • 1 carrot
  • 1 small onion
  • 3 fish fillets (tilapia or any other)
  • 1/4 cup of parsley
  • 1/4 cup of lemon basil
  • Salt, pepper

Directions:

  • Finely chop onion, shred the carrot, mince the fish fillets (in a food processor), add salt, pepper and parsley.
  • Preheat the oven to 350F, grease the baking dish, form 8 meatballs and put them in the baking dish.
  • Steam for 15-20 minutes or until cooked.
  • Decorate with lemon basil leaves and serve.
  • Enjoy!

Recipe Source

Mini Chicken Parmesan Meatloaf Cupcakes

Mini Chicken Parmesan Meatloaf Cupcakes

Ingredients

  • 1 cup panko
  • 1 egg
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup Parmesan cheese
  • 1 pound ground chicken breast (or dark meat)
  • 16 small mozzarella cubes
  • 1 tablespoon dried oregano
  • 2 cloves garlic, minced
  • 1/2 cup diced white onion
  • 6 fresh basil leaves, torn
  • 1 pinch salt and pepper
  • 1/2 cup diced red bell pepper
  • 2 cups Muir Glen marinara sauce

Directions:

  • Preheat oven to 400 F.
  • In a small bowl, combine half of the Parmesan cheese, the panko and the olive oil and set aside.
  • In a large bowl, beat the egg. Add the chicken, garlic, red bell pepper, onion, oregano, basil, the remaining Parmesan and a pinch of salt and pepper.
  • Spray a mini muffin tin with cooking spray. In each well, place a couple of tablespoons of the chicken mixture. Put a cube of mozzarella in the center of the mixture and then top it with the rest of the mixture.
  • Drizzle the panko/Parmesan mixture on top of each chicken mound.
  • Bake for 25 to 30 min. and then let rest 5 minutes.
  • In a small saucepan, warm the marinara sauce.
  • Serve the cupcakes with the sauce.
  • Enjoy!

Easy Calzones

Easy Calzones

Ingredients

  • 2 sheets of prepared pie crust or make your own.(OR 2 pizza crusts.)
  • 5 tomatoes sliced thin
  • a tablespoon Herbs (Rosemary,oregano, basil or any Italian herbs)
  • Cream cheese, Parmesan, Mozzarella, Romano (or a blended package of fine shredded cheese)
  • salt and pepper to taste.

Directions:

  • Flatten out one sheet. Put slices of tomatoes on the sheet about 2 fingers apart.
  • Put a tablespoon of herbs, cream cheese and Parmesan, Mozzarella and Romano cheese on the tomatoes. Then salt and pepper as you like.
  • Put some more cheese.
  • Stick the two pizza sheets together.
  • Take a glass and separate each tomato.
  • Drench each Calzone with the melted butter and garlic and fry until brown. ( or bake at 375 )
  • Serve and enjoy!

How to make a gourmet grilled cheese sandwich

Grilled cheese fans will love this grilled cheese sandwich from celebrated chef Terrance Brennan. Use gourmet cheeses and bread and Terrance's special extras to to make the best gourmet grilled cheese sandwich you've ever tasted.

Roasted Asparagus with Egg Salad

Roasted Asparagus with Egg Salad

Ingredients

  • 12 medium asparagus, spears, trimmed
  • 2 large egg, hard boiled and cooled
  • 1 tablespoon onion, finely chopped
  • ½ teaspoon garlic, finely minced
  • 2 tablespoons Roma tomatoes, chopped
  • 2 tablespoons parsley, finely chopped
  • 2 tablespoons low fat feta cheese
  • ½ small avocado, chopped

Directions:

  • Preheat the oven to 450.
  • Spray a cookie sheet with cooking spray, spread out asparagus and spray asparagus with cooking spray. Roast for 10 minutes until asparagus is crisp-tender.
  • Combine remaining ingredients in a bowl and chill for 10 minutes.
  • Serve salad on top of asparagus.

Recipe Source