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.