Spicy Lime Grilled Shrimp

Ingredients

• 3 tablespoons Cajun seasoning (such as Emeril's Essence®)
• 1 lime, juiced
• 1 tablespoon vegetable oil
• 1 pound peeled and deveined medium shrimp (30-40 per pound)

Directions

1. Mix together the Cajun seasoning, lime juice, and vegetable oil in a resealable plastic bag. Add the shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 20 minutes.
2. Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the shrimp from the marinade, and shake off excess. Discard the remaining marinade.
3. Cook the shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side.

Spicy Coconut and Lime Grilled Shrimp

Ingredients

• 2 jalapeno peppers, seeded
• 1 lime, zested and juiced
• 2 garlic cloves
• 1/3 cup chopped fresh cilantro
• 1/3 cup shredded coconut
• 1/4 cup olive oil
• 1/4 cup soy sauce
• 1 pound uncooked medium shrimp, peeled and deveined
• skewers

Directions

1. Combine the jalapeno, lime zest, lime juice, garlic, cilantro, coconut, olive oil, and soy sauce in a food processor; blend until smooth. Place the shrimp in a large bowl. Pour the sauce over the shrimp and toss to coat. Cover and allow to marinate at least 2 hours.
2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. Thread the shrimp onto skewers, piercing each shrimp near the head and tail.
4. Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and the meat is no longer pink in the center, 2 to 3 minutes per side.

Spicy Grilled Shrimp

Ingredients

• 1 large clove garlic
• 1 tablespoon coarse salt
• 1/2 teaspoon cayenne pepper
• 1 teaspoon paprika
• 2 tablespoons olive oil
• 2 teaspoons lemon juice
• 2 pounds large shrimp, peeled and deveined
• 8 wedges lemon, for garnish

Directions

1. Preheat grill for medium heat.
2. In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated.
3. Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.

Herbed Pecan Crusted Scallops

Ingredients

• 1/2 cup toasted pecan pieces
• 1/3 cup fresh oregano leaves
• 1/4 cup fresh thyme leaves
• 3 cloves garlic, cut up
• 2 teaspoons HERB-OX® Chicken Flavored Bouillon Granules
• 1 teaspoon freshly shredded lemon peel
• 1/4 teaspoon ground black pepper
• 3 tablespoons olive oil
• 1 pound sea scallops (12-15 per pound)

Directions

1. In work bowl of food processor, combine pecan pieces, herbs, garlic, bouillon, lemon peel and pepper until a paste forms. With machine running, gradually drizzle in olive oil until mixture forms a paste. Rub paste onto scallops. Thread scallops onto 4 kabobs. Grill scallops over medium heat for 5-8 minutes or until opaque.

Grilled Salmon with Avocado Dip

Ingredients

• 2 avocados - peeled, pitted and diced
• 2 cloves garlic, peeled and minced
• 3 tablespoons Greek-style yogurt
• 1 tablespoon fresh lemon juice
• salt and pepper to taste
• 2 pounds salmon steaks
• 2 teaspoons dried dill weed
• 2 teaspoons lemon pepper
• salt to taste

Directions

1. Preheat an outdoor grill for high heat, and lightly oil grate.
2. In a medium bowl, mash together avocados, garlic, yogurt, and lemon juice. Season with salt and pepper.
3. Rub salmon with dill, lemon pepper, and salt. Place on the prepared grill, and cook 15 minutes, turning once, until easily flaked with a fork. Serve with the avocado mixture.

Cajun Chicken Pasta

Ingredients

• 4 ounces linguine pasta
• 2 boneless, skinless chicken breast halves, sliced into thin strips
• 2 teaspoons Cajun seasoning
• 2 tablespoons butter
• 1 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 4 fresh mushrooms, sliced
• 1 green onion, minced
• 1 1/2 cups heavy cream
• 1/4 teaspoon dried basil
• 1/4 teaspoon lemon pepper
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 2 tablespoons grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
2. Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
3. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
4. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.

Chicken Pasta Primavera

Ingredients

• 1 red bell pepper, cut into 1 inch pieces
• 1 yellow bell pepper, cut into 1 inch pieces
• 1 green bell pepper, cut into 1 inch pieces
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 (14.5 ounce) can peeled and diced tomatoes
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 pound angel hair pasta
• 2 tablespoons butter
• 2 tablespoons olive oil
• 4 skinless, boneless chicken breast halves - cut into bite size pieces
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/4 cup grated Parmesan cheese

Directions

1. In a large skillet over medium heat, cook red, yellow and green bell peppers in 2 tablespoons olive oil with garlic until just tender. Stir in diced tomatoes and diced tomatoes with chiles, reduce heat to medium-low and simmer 10 minutes. Remove to a serving bowl.
2. 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.
3. While pasta is cooking, heat 2 tablespoons oil and butter over medium heat in a large skillet. Cook chicken in butter mixture until juices run clear, 5 to 10 minutes. Place cooked chicken over tomato sauce and sprinkle with basil, rosemary, thyme, garlic powder and Parmesan. Serve with cooked pasta.

Stuffed Chicken Breasts with Artichoke Hearts, Feta Cheese, Capers, and Black Olives

Ingredients

• 1 pound skinless, boneless chicken breast halves
• 1 (8 ounce) bottle Italian-style salad dressing
• 1/2 (14 ounce) can artichoke hearts, drained and chopped
• 1/2 (6 ounce) can sliced olives, drained
• 1/4 (4 ounce) jar capers, drained
• 1 (4 ounce) container crumbled feta cheese

Directions

1. Place the chicken breast halves into a plastic zipper bag. Shake the bottle of Italian dressing and pour into the bag. Seal the bag and shake to thoroughly coat the chicken with the dressing; refrigerate at least 8 hours or overnight.
2. Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with olive oil.
3. Remove the chicken breast halves and shake off excess marinade. Discard the leftover marinade. Place the chicken between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2 inch.
4. Mix together the artichoke hearts, olives, capers, and feta cheese in a bowl; spoon about 2 tablespoons of the feta mixture into the middle of each flattened chicken breast. Roll each chicken breast around the filling and secure with toothpicks. Place the rolled chicken breasts into the prepared baking dish.
5. Bake in the preheated oven until the chicken has browned and the juices run clear, about 30 minutes.

Beef and Cheese Baked Pasta

Ingredients

• 1 pound uncooked pasta
• 1 pound ground beef
• 1 onion, chopped
• 6 1/2 cups Classico® Tomato and Basil Sauce
• 6 ounces provolone cheese, thinly sliced
• 1 1/2 cups sour cream
• 6 ounces mozzarella cheese, shredded
• 1/2 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente. Drain.
2. Meanwhile, cook ground meat and onion in a skillet over medium heat, stirring frequently, until meat is browned. Stir in pasta sauce, reduce heat, and simmer for 15 minutes.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Layer the ingredients in the prepared baking dish as follows: half of the cooked pasta, all the provolone cheese, all the sour cream, half of the sauce mixture, remaining pasta, mozzarella cheese, and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake in preheated oven for 30 minutes, or until bubbly.

Baked Pepperoni Pasta Casserole

Ingredients

• 8 ounces rotini pasta
• 1 pound lean ground beef
• 1 small onion, diced
• 28 ounces Classico® Tomato and Basil Sauce
• 4 ounces sliced pepperoni sausage
• 2 cups shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. In a medium skillet over medium-high heat, cook beef with onion until beef is brown. Drain. Combine beef mixture with sauce, pepperoni and cooked pasta and pour into a 9x13 inch baking dish. Top with mozzarella.
4. Bake in preheated oven for 30 minutes, until cheese is melted and golden.

Lasagna Alfredo

Ingredients

• 1 (16 ounce) package lasagna noodles
• 1 (10 ounce) package frozen chopped spinach
• 3 cooked, boneless chicken breast halves, diced
• 2 (16 ounce) jars Alfredo-style pasta sauce
• 4 cups shredded mozzarella cheese
• 2 pints ricotta cheese
• salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C). 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. Cook spinach according to package directions; drain.
2. In a medium bowl, combine chicken and one jar of alfredo sauce, stir together. In a separate bowl, combine ricotta and drained, cooked spinach, and stir.
3. In a 9 x 13 baking dish, place one layer of lasagna noodles, edges overlapping. Pour chicken and alfredo sauce mixture over noodle layer and spread evenly. Sprinkle 1 cup of shredded mozzarella over chicken mixture. Top with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of remaining jar of alfredo sauce over spinach mixture, spread evenly. Sprinkle another cup of mozzarella over sauce, lay on the final noodle layer and top with remaining 2 cups of mozzarella and salt and pepper to taste. Bake 50 to 60 minutes, until top is brown and bubbly.

Beef Tenderloin With Roasted Shallots

Ingredients

• 3/4 pound shallots, halved lengthwise and peeled
• 1 1/2 tablespoons olive oil
• salt and pepper to taste
• 3 cups beef broth
• 3/4 cup port wine
• 1 1/2 teaspoons tomato paste
• 2 pounds beef tenderloin roast, trimmed
• 1 teaspoon dried thyme
• 3 slices bacon, diced
• 3 tablespoons butter
• 1 tablespoon all-purpose flour
• 4 sprigs watercress, for garnish

Directions

1. Preheat oven to 375 degrees F (190 degrees C). In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
2. In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.
3. Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.
4. Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil.
5. Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper.
6. Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress.

Zesty Turkey Wrap

Ingredient

 

2 cups finely chopped leftover cooked Butterball® Turkey
1/4 cup sliced green onions
1/4 cup finely chopped sun-dried tomatoes, drained
1/2 cup ranch style dressing
6 lettuce leaves
6 (8-inch) whole wheat flour tortillas

 

Directions 

1. Combine turkey, onions, tomatoes and dressing in medium bowl.
2. Place lettuce leaves towards one edge of each tortilla. Top each lettuce leaf with equal amounts of the turkey mixture. Roll up.Whole wheat tortilla rolled around a mixture of ranch dressing, lettuce, chopped turkey, onions and sun-dried tomatoes.

Makes 6 servings.
Tip: Instead of tortillas, try using pita pockets: Cut pockets in half, line with lettuce and add turkey salad.
Recipe and photograph provided courtesy of Butterball, LLC.

Cream of Asparagus Soup

Ingredients

• 1/4 cup margarine
• 1 onion, chopped
• 3 stalks celery, chopped
• 3 tablespoons all-purpose flour
• 4 cups water
• 1 (10.5 ounce) can condensed chicken broth
• 4 tablespoons chicken bouillon powder
• 1 potato, peeled and diced
• 1 pound fresh asparagus, trimmed and coarsely chopped
• 3/4 cup half-and-half
• 1 tablespoon soy sauce
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground white pepper

Directions

1. Melt butter or margarine in a heavy cooking pot. Add onions and chopped celery; saute until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth, and chicken soup base; stir until smooth. Bring to a boil. Add diced potatoes and chopped asparagus. Reduce heat, and simmer for about 20 minutes.
2. Puree soup in a food processor or blender in batches. Return to pot.
3. Stir in half and half cream, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot.

World's Best Lasagna

Ingredients

• 1 pound sweet Italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon Italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated Parmesan cheese

Directions

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Pomegranate-Grilled Lamb Chops

Ingredient

 

1 cup fresh or bottled pomegranate juice
1 large clove garlic, minced
3 black peppercorns, crushed
1/4 cup finely chopped fresh mint leaves
4 double-thick California lamb loin chops
2 teaspoons olive oil
1 teaspoon pomegranate seeds; for garnish
Mint leaves; for garnish

 

Directions 

1. Combine pomegranate juice, garlic, peppercorns and chopped mint in non-reactive bowl; mix well. Add chops and turn several times to coat well. Refrigerate 8 to 12 hours, turning occasionally.
2. Remove chops from marinade; drain and set aside. Pour marinade into small saucepan. Heat to boiling and simmer 20 minutes or until reduced to 1/3 cup.
3. Brush chops with reduced marinade and oil.
4. Broil or grill chops about 3-inches from heat, brushing once or twice with marinade. Cook to preferred doneness, about 5 to 6 minutes per side for medium rare, 7 to 8 minutes for medium and 9 to 10 minutes for well done.

Makes 4 servings.
Recipe and photograph provided courtesy of the California Sheep Commission

Bacon Wrapped Pork Medallions

Ingredients

• 8 slices bacon
• 1 tablespoon garlic powder
• 1 teaspoon seasoned salt
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 pounds pork tenderloin
• 2 tablespoons butter
• 2 tablespoons olive oil

Directions

1. Preheat an oven to 400 degrees F (200 degrees C).
2. Place the bacon in a large, oven-safe skillet, and cook over medium-high heat, turning occasionally, until lightly browned and still flexible, 6 to 7 minutes. Drain the bacon slices on a paper towel-lined plate. Remove any excess bacon grease from the skillet. Combine garlic powder, seasoning salt, basil, and oregano in a small bowl. Set aside.
3. Wrap the pork tenderloin with the bacon strips securing with 1 or 2 toothpicks per strip of bacon. Slice the tenderloin between each bacon strip to create the medallions. Dip both sides of the medallions in seasoning mix. Melt butter and oil together in the same skillet over medium-high heat. Cook each medallion for 4 minutes on each side.
4. Place skillet into the preheated oven and bake until the pork is no longer pink in the center, 17 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Bacon Cheddar Deviled Eggs

Ingredients

• 12 eggs
• 1/2 cup mayonnaise
• 4 slices bacon
• 2 tablespoons finely shredded Cheddar cheese
• 1 tablespoon mustard

Cooking Methode

1. Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
2. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
3. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

Shrimp Deviled Eggs

Ingredients

• 12 eggs
• 2 teaspoons butter
• 1 cup small salad shrimp
• 1 green onion, chopped
• 1 pinch garlic powder
• 1/2 cup mayonnaise, or to taste
• 1 teaspoon mustard
• 1/4 cup sweet pickle relish, drained
• 1 dash hot pepper sauce (optional)
• 1 tablespoon chopped fresh parsley, or as needed

Cooking Methode

1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Gently mash the yolks with a fork.
2. Melt butter in a skillet over medium heat; cook and stir the shrimp, green onion, and garlic powder in the melted butter until, about 4 minutes. Transfer the shrimp to a cutting board and mince. Stir 3/4 cup of the minced shrimp and any remaining liquid from the skillet into the egg yolks; reserve remaining shrimp for garnish. Add the mayonnaise, mustard, pickle relish, and hot sauce; mix well. Scoop the mixture into a resealable plastic bag, seal the bag, and snip a corner off the bag with scissors to make a piping bag.
3. Gently squeeze about 1 1/2 tablespoon of filling into each egg white half. Garnish each deviled egg with a few pieces of the reserved chopped shrimp and a pinch of the chopped parsley; chill for at least 30 minutes in refrigerator before serving.

American Lasagna

Ingredients

• 1 1/2 pounds lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh basil
• 1 teaspoon dried oregano
• 2 tablespoons brown sugar
• 1 1/2 teaspoons salt
• 1 (29 ounce) can diced tomatoes
• 2 (6 ounce) cans tomato paste
• 12 dry lasagna noodles
• 2 eggs, beaten
• 1 pint part-skim ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons dried parsley
• 1 teaspoon salt
• 1 pound mozzarella cheese, shredded
• 2 tablespoons grated Parmesan cheese

Directions

1. In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
2. Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
3. In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
4. Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
5. Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.

Penne and Meatballs All'Arrabbiata

Ingredients

• 1 pound ground beef chuck
• 1/2 cup panko bread crumbs
• 1/4 cup chopped flat-leaf parsley
• 1 egg white
• salt and ground black pepper to taste
• 1 tablespoon vegetable oil
• 3 1/2 fluid ounces extra-virgin olive oil
• 3/4 cup sliced white button mushrooms
• 5 cloves garlic, minced
• 1 1/2 teaspoons red pepper flakes
• 1 (15 ounce) can diced tomatoes
• 2 fresh tomatoes, diced
• salt to taste
• 2 teaspoons white sugar
• 1 (16 ounce) box penne pasta
• 1/4 cup chopped flat-leaf parsley

Cooking Methode

1. Mix beef, panko, 1/4 cup parsley, egg white, salt, and black pepper in a large bowl until combined. Form mixture into 12 meatballs.
2. Heat vegetable oil in a large skillet; pan-fry meatballs in hot oil until browned on all sides, about 7 to 10 minutes. Remove meatballs from heat.
3. Heat olive oil in a 6-quart Dutch oven or a large skillet over medium heat. Cook and stir mushrooms in hot oil until tender, about 5 minutes. Reduce heat to medium-low and add garlic and red pepper flakes. Cook and stir until garlic is golden, about 5 minutes more. Stir canned and fresh tomatoes into mushrooms and season with salt.
4. Drop meatballs into tomato sauce and stir in sugar; bring to a boil over medium heat. Reduce heat to medium-low and simmer uncovered until sauce is reduced and meatballs are no longer pink in the center, about 45 minutes.
5. Meanwhile, fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes. Reserve 1 cup cooking water, then drain pasta.
6. Stir penne pasta into meatball sauce; toss to coat. Stir pasta water into mixture if sauce becomes too dry. Sprinkle with remaining 1/4 cup parsley to serve.

Garlic Crab Legs

Ingredients

• 3 1/2 pounds Alaskan king crab legs with shell
• 6 ears fresh corn
• 1 1/2 cups butter
• 3 teaspoons minced garlic
• 1/8 teaspoon crushed red pepper flakes
• 1 teaspoon Old Bay Seasoning TM, or to taste

Cooking Methode

1. In a very large stock pot, bring a large amount of water to boil. Place crab legs and corn in the pot of boiling water. Boil until the corn is tender, and the crab legs are opaque and flaky. The crab may finish cooking before the corn, check the corn and crab every 5 minutes to see if they are finished cooking. When finished cooking, drain well. Cut a slit into each of the crab leg shells to make it easier for your guests to get to the meat.
2. In a large saucepan, melt butter or margarine, garlic, red pepper, and Old Bay ™ seasoning. Stir in the crab and corn, and saute them for 5 to 10 minutes.

Creamy Linguine with Zucchini

Ingredients

• 1 pound linguine
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, peeled and thinly sliced
• 2 pounds coarsely shredded zucchini
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 cup shredded sharp Cheddar cheese
• 1/2 cup Classico® Light Creamy Alfredo pasta sauce
• Fresh basil, for garnish (optional)

Cooking Methode

1. Cook pasta following package directions. Drain; keep warm. In large skillet, heat oil over medium-high heat. Add garlic; cook, stirring, about 30 seconds or until lightly browned.
2. Increase heat to high. Stir in zucchini, salt and pepper. Cook, stirring often, about 3 minutes or until tender. Add cheese and Classico® Light Creamy Alfredo pasta sauce; heat through. Transfer to large bowl; toss with pasta. If desired, garnish with basil.

Bodega Bay Cioppino

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, crushed or to taste
• 2 (28 ounce) cans diced tomatoes with juice
• 1/2 cup dry white wine
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon dried basil
• 2 teaspoons salt
• 1/2 teaspoon cracked black pepper
• 1 bay leaf
• 1 pound scallops
• 24 littleneck clams
• 1 1/2 pounds crab legs
• 1 pound unpeeled, large fresh shrimp

Directions

1. Heat olive oil in a very large heavy pot over medium-high heat. Add onion and garlic, and cook until soft, stirring frequently. Pour in tomatoes and white wine, then season with parsley, basil, salt, pepper and the bay leaf. Reduce heat to medium-low, and simmer until liquid is reduced almost completely, about 1 hour.
2. Add clams, scallops, clams, crab legs and shrimp to the pot. Cover, and cook over medium heat until clams open. Scoop portions into large bowls to serve

Grilled Chipotle Chorizo Chicken Sausage & Shrimp Kabobs

Ingredients

• For the skewers
• 1 (12 ounce) package al fresco® Chipotle Chorizo Chicken Sausage, sliced on the bias 1/2 inch thick
• 1 pound shrimp, deveined
• 1 cup pineapple, fresh, 1-inch chunks
• 1/2 large green pepper, cut into 1-inch chunks
• 1/2 large red pepper, cut into 1-inch pieces
• 1/2 large orange pepper, cut into 1-inch pieces
• 1 small zucchini, cut 1/2 diameter slices
• 2 tablespoons olive oil
• 1 lime rind grated - & reserved for final garnish
•  
• Lime Marinade
• 2 limes, fresh, juice both, grate one
• 1 jalapeno pepper, fresh, seeded and cut into chunks
• 5 cloves garlic, fresh
• 2 tablespoons olive oil
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons turbinado sugar
•  
• Saffron Couscous
• 2 tablespoons extra virgin olive oil
• 12 ounces Israeli couscous
• 1/2 cup white onion, diced 1/4 inch
• 1 teaspoon saffron
• 1/2 cup white wine
• 3 1/4 cups boiling water

Cooking Methode

1. Lime Marinade: Combine all ingredients in food processor. Puree until fine. Set aside.
2. Saffron Couscous: Coat a medium sauce pan with olive oil and saute the Israeli couscous and white onion over medium heat for 3 minutes. Add the Saffron, saute for an additional 2 minutes. Lower the heat and add the white wine. Slowly add the boiling water. Cover and cook for 12 minutes or until couscous is light and fluffy.
3. Combine olive oil, green, red, & orange peppers. Coat vegetables well and pre-grill for 5-7 minutes.
4. Assemble skewers; slide one piece al fresco Chipotle Chorizo Chicken Sausage onto skewer, followed by pineapple, green pepper, shrimp, orange pepper, zucchini, and red pepper. Repeat pattern until skewer is full. Marinate in lime marinade, refrigerated for 1 hour.
5. Grill over a medium high flame, use a pastry brush to baste skewers with any free lime marinade. Grill 5 - 7 minutes per side or until shrimp turn opaque in color.

Chipotle Marinated Grilled Chicken

Ingredients

• Marinade:
• 3 chipotle peppers in adobo sauce
• 2 garlic cloves
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon ground cumin
• 2 tablespoons lime juice
• 2 tablespoons Worcestershire sauce
• 2 tablespoons honey
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
•  
• kosher salt to taste
• 4 skinless chicken drumsticks

Cooking Methode

1. Place the chipotle peppers, garlic, cayenne pepper, paprika, black pepper, cumin, lime juice, Worcestershire sauce, honey, vinegar, and olive oil into a blender. Puree until no pieces of garlic remain. Pour 1/4 of the marinade into a small dish and set aside. Rub a pinch of kosher salt into each chicken drumstick and place into a resealable plastic bag. Pour in the marinade, shake, and seal. Marinade at least 2 hours in the refrigerator.
2. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the chicken from the marinade and shake off excess. Discard the remaining marinade.
3. Cook the chicken legs on the preheated grill until no longer pink at the bone and the juices run clear, about 8 minutes per side. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Once the legs are completely cooked, baste well with the remaining marinade, cover the grill, and cook and additional 2 minutes per side to glaze.

Marinated Grilled Chicken

Ingredients

• 4 skinless, boneless chicken breast halves
• 1 (16 ounce) bottle Italian-style salad dressing
• 1/4 teaspoon lemon pepper
• salt to taste

Cooking Methode

1. Rinse chicken and pat dry. Place in a shallow glass bowl and pour 1/2 bottle of salad dressing over it. Cover and refrigerate for at least 3 hours.
2. Lightly oil grill and preheat to medium high.
3. Remove chicken breasts from marinade. Season with lemon pepper and salt to taste. Grill over medium high heat for 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

Dijon Garlic Salmon

Ingredients

• 4 (6 ounce) salmon fillets
• 1/3 cup Dijon mustard
• 4 large cloves garlic, thinly sliced
• 1 red onion, thinly sliced
• 1 teaspoon dried tarragon
• salt and pepper to taste

Cooking Methode

1. Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch pan with cooking spray.
2. Arrange the salmon skin side down in the prepared pan, and lightly coat with the Dijon mustard. Place the garlic and onion slices on the salmon fillets. Season with tarragon, salt, and pepper.
3. Bake 20 minutes in the preheated oven, or until salmon is easily flaked with a fork.

Baked Salmon Fillets Dijon

Ingredients

• 4 (4 ounce) fillets salmon
• 3 tablespoons prepared Dijon-style mustard
• salt and pepper to taste
• 1/4 cup Italian-style dry bread crumbs
• 1/4 cup butter, melted

Cooking Methode

1. Preheat oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.
2. Place salmon skin-side down on foil. Spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. Top with bread crumbs, then drizzle with melted butter.
3. Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork.

Tuna Nicoise Salad with Parmesan

 

Ingredients

• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried oregano
• Salt and ground black pepper
• 3 tablespoons olive oil
• 6 cups mesclun greens
• 2 (8-ounce) tuna steaks, grilled
• 1/2 cup pitted Nicoise olives, halved lengthwise
• 1 cup whole or sliced grape or cherry tomato
• 1 pound reserved Yukon gold potato, parboiled and cut into chunks
• 1 cup green beans, cooked
• 2 tablespoons drained capers
• 1/4 cup chopped fresh parsley leave
• 1/4 cup shredded or grated Parmesan

Cooking Methode

Combine the lemon juice, Dijon mustard, dried oregano, salt, and pepper in a bowl and whisk to combine. Slowly whisk in olive oil until emulsified. Add the mesclun greens to bowl with dressing and toss.

 Put greens on platter and set bowl aside with leftover dressing, to drizzle over other ingredients at end.

Slice tuna steaks on bias and arrange on top of greens. Scatter the olives and cherry or grape tomato over the salad. Add the reserved, cooked and cut Yukon gold potatoes and reserved green bean. Drain capers and scatter on top of greens.

With kitchen shears, snip the parsley over the salad. Sprinkle shredded Parmesan over top of salad along with any leftover dressing.

Flank Steak with Salsa Verde

Ingredients

• 2 cups loosely packed fresh parsley
• 3 scallions, coarsely chopped
• 2 tablespoons capers, drained
• Zest and juice of 1/2 lemon
• 2 anchovy fillet
• 2 cloves garlicsmashed
• 1/2 teaspoon dijon mustard
• 1/3 cup extra virgin olive oil, plus more for the grill
• Kosher salt
• 1 flank steak (about 1 1/2 pounds)
• Freshly ground pepper
• 2 or 3 medium tomatoes

Cooking Methode

Make the salsa verde: Pulse the parsley, scallions, capers, lemon zest and juice, anchovies, garlic, mustard and olive oil in a food processor until slightly chunky.

Pour into a bowl and season with salt.

Preheat a grill to high or place a grill pan over high heat. Pierce the steak all over with a fork and season with salt and pepper. Oil the grill or pan; grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Transfer to a cutting board and let rest for 5 minutes.

Slice the tomatoes and season with salt and pepper. Thinly slice the steak against the grain. Serve with the tomatoes and salsa verde.

Per serving: Calories 465; Fat 31 g (Saturated 8 g); Cholesterol 66 mg;
Sodium 545 mg; Carbohydrate 7 g; Fiber 2 g; Protein 37 g

Bab's Turkey Mushroom Lasagna Rolls

Ingredients

• 8 uncooked lasagna noodles
• 2 tablespoons olive oil
• 1 pound ground turkey
• 1 (8 ounce) package sliced fresh mushrooms
• 2 tablespoons Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 2 cloves garlic, minced
• 1 (20 ounce) jar marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 1/2 cups shredded mozzarella cheese

Cooking method

1. Preheat oven to 350 degrees F (175 degrees C).
2. Spray a large baking dish with cooking spray.
3. Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and reserve pasta in a bowl of cold water.
4. Heat olive oil in a large skillet over medium-high heat. Cook and stir turkey, mushrooms, Italian seasoning, salt, and black pepper until turkey is evenly browned.
5. Stir spinach and garlic into turkey mixture until heated through, about 1 minute more; remove from heat and allow to cool slightly.
6. Spread about 1/2 cup marinara sauce on the bottom of the prepared baking dish.
7. Drain lasagna noodles.
8. Stir 1/2 cup mozzarella cheese, ricotta cheese and parmesan cheese into the turkey mixture until well mixed.
9. Spread about 1/4 cup turkey and cheese mixture down the center of each lasagna noodle, leaving a space about 2 inches long at the end of the noodle.
10. Roll the noodle up from the opposite end and arrange on prepared baking dish seam sides down. Repeat with remaining rolls.
11. Pour remaining marinara sauce over lasagna rolls.
12. Bake in the preheated oven until sauce is bubbly, 30 to 40 minutes. Sprinkle remaining 1 1/2 cups mozzarella cheese over the rolls and return to oven.
13. Continue baking until cheese is melted, about 5 minutes more.