Spicy Jalapeno Sliders

(These are AWESOME)

Recipe courtesy Aaron McCargo Jr.
http://www.foodnetwork.com/recipes/aaron-mccargo-jr/spicy-jalapeno-slide
rs-recipe/index.html


Ingredients
1 pound ground beef
2 jalapenos, seeded and diced fine, plus whole or sliced, for serving
2 shallots, chopped fine
1/2 cup panko bread crumbs
1/4 cup heavy cream
1/4 cup grated spicy Monterey Jack cheese
Pinch garlic powder
1 tablespoon kosher salt, plus pinch
1/2 teaspoon cracked black pepper, plus pinch
1 cup creme fraiche
1/4 cup store-bought salsa verde
12 mini dinner rolls
Directions
Preheat oven to 350 degrees F.


In a large bowl, add ground beef, jalapenos, shallots, panko, heavy
cream, cheese, garlic powder, 1 tablespoon salt, and 1/2 teaspoon black
pepper. Mix together well. Form into small patties and place in the oven
for 12 to 15 minutes.

In a separate bowl, add creme fraiche, salsa verde, pinch of salt and
pepper and mix together. Refrigerate until ready to serve with your
sliders.

Lightly spread creme fraiche on both sides of buns. Place burgers in
middle and pick it with a jalapeno.  

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Cheesy Breadsticks

Watch Episode 209 | Printer-friendly recipe [pdf]
http://www.kqed.org/w/morefastfoodmyway/recipes.html#209teaser

An ideal vehicle for slightly stale bread, these "sticks" lend
originality to your breadbasket and are excellent with most foods, from
soup to meat to cheese.

Preheat the oven to 400 degrees. Spread about 2 tablespoons good olive
oil evenly on a cookie sheet. Cut 1/2-inch slices from a 6-ounce piece
of country-style bread. Cut each slice lengthwise into breadsticks about
1 inch wide. You should have about 2 dozen. Arrange the sticks in one
layer on the oiled pan and press on them lightly. Turn the sticks over
on the pan and press on them lightly again so they are oiled on both
sides. In a small bowl, mix together 2 tablespoons grated Parmesan
cheese and 1/2 teaspoon each paprika and ground cumin. Sprinkle over the
breadsticks. Bake for 12 to 14 minutes, or until they are nicely browned
and crisp.

Makes about 24 breadsticks

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Mini Shepherd's Pie

Recipe courtesy Aaron McCargo, Jr.
http://www.foodnetwork.com/recipes/aaron-mccargo-jr/mini-shepherds-pie-r
ecipe/index.html

Ingredients
Cooking spray
1 can biscuits (12) (recommended: Grands)
2 tablespoons olive oil
1 pound ground beef
1/2 onion, minced
1 1/2 teaspoons salt
1 tablespoon cracked black pepper
1 tablespoon minced garlic
2 tablespoons all-purpose flour
1/2 cup beef stock
1 cup frozen mixed vegetables
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh rosemary leaves
1 1/2 cups leftover mashed potatoes
1 tablespoon granulated garlic powder
2 tablespoons granulated onion powder
2 cups shredded Cheddar
Directions
Preheat oven to 425 degrees F.

Spray a 12-count muffin pan with cooking spray. Mold biscuits to the
shape of each muffin cup. Par-bake biscuits for 6 to 8 minutes until
light golden. Remove from oven and set aside.

Heat the oil in a large skillet over medium heat. Add ground beef and
brown. Stir in the onions, salt, pepper and garlic and allow to cook
together for a couple of minutes.

Mix flour into the meat mixture and stir until a paste consistency is
reached. Add beef stock to pan and stir in vegetables and herbs, the
last few minutes, until combined.

Reheat mashed potatoes in a microwave for 5 to 6 minutes. Stir in
granulated garlic and onion powder.

Spoon equal amounts (approximately 2 tablespoons) of warm potatoes on
the bottoms of each par-baked biscuit. Then top with equal amounts of
beef mixture (approximately 2 tablespoons). Finally top with equal
amounts of Cheddar. Return to oven and bake for 12 to 15 minutes until
cheese is melted and browned. Remove from oven and allow to cool
slightly before popping individual pies out with a knife.

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Cheesey Brunch Casserole


From 
Because herb-seasoned stuffing mix is the base of this casserole, you have to add only a touch of seasoning. If you'd prefer a bit of heat, substitute hot turkey Italian sausage.


1 pound turkey Italian sausage
5 cups herb-seasoned stuffing mix (such as Pepperidge Farm)
Cooking spray
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons butter, melted
1 1/2 cups (6 ounces) shredded reduced-fat extra-sharp cheddar cheese
2 cups 2% reduced-fat milk
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
2 (8-ounce) cartons egg substitute

Preheat oven to 325°.

Remove casings from sausage. Cook sausage in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain. Place sausage in a large bowl; add stuffing mix, tossing to combine.

Place stuffing mixture in a 13 x 9-inch baking dish coated with cooking spray. Drizzle stuffing mixture with broth and butter; sprinkle with cheese. Combine milk and remaining ingredients, stirring with a whisk; pour milk mixture over stuffing mixture.

Bake at 325° for 40 minutes or until set. Let casserole stand 5 minutes before serving.

Yield:  9 servings

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Brie Wheel Appetizer


17 oz. Brie Wheel

Top with:
1/2 cup Apricot Preserves
1 cup candied pecans (chopped small)---(available from Trader Joes) also candied spicy pecans
2 shallots, finely diced and sautéed in butter till golden brown
1/2 pomegranate seeds. (available seeds only from Trader Joes) use 1 pkg.

Heat Brie Wheel with toppings for 10 minutes at 325.  Serve with crackers and garnish with 1/2 pomegranate seeds.

Crackers:  Wheat Thins****
           Carrs

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Cocktail Spinach Balls

2 (10 oz each) pkgs. Frozen chopped spinach
2 cups herbed/seasoned dressing crushed to crumbs (croutons)
1 cup. Grated parmesan cheese
6 eggs slightly beaten
3/4  cup soft butter
Salt/pepper to taste

Cook spinach and drain well.  Combine all ingredients with spinach and mix well.  Roll into balls. Place on ungreased cookie sheets and bake 10-12 minutes at 350.

* May be made ahead and frozen up to 3 months.  Bring to room temp. before baking.

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PICADILLO (CHOPPED BEEF AND VEGETABLES)

1/2 c. 1/4-inch cubes of carrots
1/2 c. small peas
1 potato, peeled and cut into small cubes
2 tbsp. corn oil
1/2 c. chopped onion
1/2 c. chopped ripe tomato
3 garlic clove, chopped
2 bay leaves
1 tsp. thyme
1 tsp. black pepper
2 lb. ground chuck
1 tsp. salt, to taste

Drop the peas, carrots, and potatoes into boiling water for 5 minute
and drain well. Heat the oil in a skillet and fry the onion,
tomato, garlic, bay leaves, thyme, and black pepper over the moderate
heat for 2 minutes.

Brown ground chuck and drain off half of the fat. Add all the
vegetables and stir for 3 minutes to distribute the seasonings. Serve
warm, as a lunch or dinner dish with other food, or as an appetizer with
steamed corn tortillas. Serves 4.

Garnish with raw white onions, Mexican cheese, cilantro, avocado and sour cream.

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Seviche-Style Shrimp and Avocado Tacos

Ingredients

3 limes
1 cup chopped seeded tomato
1 cup diced peeled avocado (about 1 avocado)
1/2 cup chopped fresh cilantro
3/4 teaspoon salt
1/4 teaspoon black pepper
3 garlic cloves, minced
1 pound cooked peeled medium shrimp
12 (6-inch) corn tortillas

Preparation

Finely grate rind from limes to measure 1 tablespoon; juice limes to measure 1/4 cup. Place rind and juice in a large bowl. Add tomato and remaining ingredients except tortillas; toss well to combine. Cover and chill for 15 minutes, stirring occasionally.

Heat tortillas according to package directions. Spoon about 1/2 cup shrimp mixture down center of each tortilla; fold in half. Serve immediately.

Yield

6 servings (serving size: 2 tacos)

Nutritional Information

CALORIES 261(27% from fat); FAT 7.8g (sat 1.3g,mono 3.8g,poly 1.8g); PROTEIN 19.5g; CHOLESTEROL 115mg; CALCIUM 114mg; SODIUM 498mg; FIBER 5g; IRON 3.1mg; CARBOHYDRATE 30.3g

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Poblano Stuffed with Chorizo, Shrimp and Rice
Recipe courtesy Guy Fieri

Ingredients
1 tablespoon oil
1/2 pound Mexican-style chorizo
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 jalapeno, minced
1 red onion, diced
2 tablespoons garlic, minced
1 cup short-grain rice
1 cup low-sodium chicken stock
1/2 cup white wine
1/2 cup water
4 large, fresh poblano chiles
1 pound shrimp, shelled, cut into 1/2-inch pieces
3/4 cup Cheddar, shredded
3/4 cup Jack cheese, shredded

Instructions
In a medium saucepan, heat oil and chorizo, cook for 3 minutes. Add
peppers, jalapeno, onions and garlic. Cook until translucent, then add rice and cook until all the
grains of the rice are coated with oil. Add all liquids and stir over high heat for 3 minutes, cover
and reduce heat to low. Check rice for doneness after 20 minutes.

Preheat oven to 400 degrees F.

Place poblano chiles on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once
cool, cut top 1/4 of chile off and remove ribs and seeds.

When rice is finished cooking, fluff with fork and stir in shrimp. Stuff chiles with 1/6 of the rice
mixture. Place all the chiles on baking sheet and place into oven for 10 minutes. Remove from oven,
mix cheeses together and cover pepper with cheese. Broil for 3 minutes to melt and brown the
cheese.

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Portobello Mushroom Lasagna
2006, Barefoot Contessa at Home, All Rights Reserved
http://www.foodnetwork.com/recipes/ina-garten/portobello-mushroom-lasagn
a-recipe/index.html


Ingredients
Kosher salt
Good olive oil
3/4 pound dried lasagna noodles
4 cups whole milk
12 tablespoons (11/2 sticks) unsalted butter, divided
1/2 cup all-purpose flour
1 teaspoon freshly ground black pepper
1 teaspoon ground nutmeg (optional)
2 1/2 pounds portobello mushrooms
1 cup freshly ground Parmesan
Directions
Preheat the oven to 375 degrees F.

Bring a large pot of water to a boil with 1 tablespoon salt and a splash
of oil. Add the lasagna noodles and cook for 10 minutes, stirring
occasionally. Drain and set aside.

For the white sauce, bring the milk to a simmer in a saucepan. Set
aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan.
Add the flour and cook for 1 minute over low heat, stirring constantly
with a wooden spoon. Pour the hot milk into the butter-flour mixture all
at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over
medium-low heat, stirring first with the wooden spoon and then with a
whisk, for 3 to 5 minutes, until thick. Set aside off the heat.

Separate the mushroom stems from the caps and discard the stems. Slice
the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of
the butter in a large (12-inch) saute pan. When the butter melts, add
half the mushrooms, sprinkle with salt, and cook over medium heat for
about 5 minutes, until the mushrooms are tender and they release some of
their juices. If they become too dry, add a little more oil. Toss
occasionally to make sure the mushrooms cook evenly. Repeat with the
remaining mushrooms and set all the mushrooms aside.

To assemble the lasagna, spread some of the sauce in the bottom of an 8
by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then
more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan.
Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan.
Top with a final layer of noodles and sauce, and sprinkle with the
remaining Parmesan.

Bake the lasagna for 45 minutes, or until the top is browned the sauce
is bubbly and hot. Allow to sit at room temperature for 15 minutes and
serve hot.

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Custard Gelato

http://www.italianchef.com/CustardGelato.html

From Gelato!: Italian Ice Creams, Sorbetti, & Granite by Pamela Sheldon Johns (Ten Speed Press, 2008) One of the most popular flavors in gelaterie in Italy is crema, a simple frozen custard unenhanced by any flavoring. It has a rich yellow color due to the brightness of the yolks of Italian corn-fed chickens. Makes 1-1/2 quarts; serves 6 2-1/4 cups whole milk Pinch of salt 2/3 cup sugar 6 egg yolks 2/3 cup heavy cream
1.		In a medium saucepan, combine the milk and salt. Heat the milk over medium heat until bubbles form around the edges of the pan. Set aside and cover to keep hot.
2.		In a blender or food processor, blend the sugar and egg yolks together until very thick and smooth. With the machine running, gradually add the hot milk. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, for 6 to 8 minutes, or until the mixture thickens slightly and coats the back of the spoon. Remove the pan from heat and set it in a bowl of ice water. Stir for 2 minutes to cool the mixture. Cover and refrigerate for 2 hours, or until thoroughly chilled.
3.		In a deep bowl, beat the cream until soft peaks form. Fold the whipped cream into the custard mixture. Transfer to an ice cream maker and freeze according to the manufacturer's instructions. =================================================================================== Caffè Latte Gelato http://www.italianchef.com/CaffeLatteGelato.html From Gelato!: Italian Ice Creams, Sorbetti, & Granite by Pamela Sheldon Johns (Ten Speed Press, 2008) Hardcore coffee-lovers can intensify the flavor of this coffee gelato by doubling the amount of ground coffee. It is essential to grind the coffee fresh and as fine as possible to extract the most flavor. Makes 1-1/2 quarts; serves 6 2 cups whole milk 1/2 cup coffee beans, freshly ground to a very fine powder 2/3 cup sugar 5 egg yolks 1 cup heavy cream Whipped cream and chocolate-covered coffee beans for garnish 1. In a medium saucepan, combine the milk and ground coffee. Bring to a low simmer over very low heat and cook for 20 minutes. Cover and let stand for 30 minutes, or refrigerate overnight. Strain the milk through a fine-meshed strainer. In a medium saucepan, heat the milk over medium heat until bubbles form around the edges of the pan. Set aside and cover to keep hot. 2. In a blender or food processor, blend the sugar and egg yolks together until very thick and smooth. With the machine running, gradually add the hot milk. Transfer the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, for 6 to 8 minutes, until the mixture thickens slightly and coats the back of the spoon. Remove the pan from heat and set it in a bowl of ice water. Stir for 2 minutes to cool the mixture. Cover and refrigerate for at least 2 hours, or until thoroughly chilled. 3. In a deep bowl, beat the cream until soft peaks form. Fold the whipped cream into the custard mixture. Transfer to an ice cream maker and freeze according to the manufacturer's instructions. 4. Serve garnished with whipped cream and chocolate-covered coffee beans. ================================================================================ Rack Of Lamb http://www.italianchef.com/RackOfLamb.html Serves 4 2 garlic cloves, finely chopped 1 tablespoon finely chopped fresh rosemary 1 tablespoon finely chopped fresh thyme 1 tablespoon coarse sea salt or kosher salt 1-1/2 teaspoons freshly ground black pepper 4 tablespoons extra virgin olive oil 1 tablespoon balsamic vinegar 1 tablespoon dijon mustard 2 racks of lamb 1/2 cup red wine 1 tablespoon butter 1/2 cup freshly grated Parmagiano-Reggiano cheese   1.      In a small bowl, mix the first 8 ingredients forming a loose paste. Rub the paste all over the two racks of lamb, cover and refrigerate for at least 3 hours, preferably overnight. 2.      Remove racks from refrigerator 20 minutes before cooking and place them in a roasting pan just large enough to hold them comfortably. Pre-heat the oven to 475°F. Cook for 10 minutes, then reduce the oven temperature to 375°F and continue roasting 10-15 minutes. Lamb is ready when an instant-read thermometer inserted into the rack reads 125°F for rare. Transfer the lamb to a carving board, cover loosely with aluminum foil, and let stand for 5 minutes. 3.      Meanwhile, place the roasting pan over a burner on top of the oven turned to high heat. Pour the red wine into the pan and deglaze the pan, scraping up all the brown bits from the bottom. Pour the wine into a small sauce pan over low heat, stir in the butter and let wine sauce simmer while you cut up the racks of lamb. 4.      Cut the lamb into individual rib chops and arrange on warmed plates. Drizzle with the wine sauce and serve hot.  ========================================================================= Cowboy Cookies    MAKES 24 COOKIES   These treats are from a beloved recipe of the former first lady Laura Bush. 3⁄4 cup flour 3⁄4 tsp. baking powder 3⁄4 tsp. baking soda 3⁄4 tsp. ground cinnamon 1⁄4 tsp. kosher salt 6 tbsp. unsalted butter, softened 6 tbsp. sugar 6 tbsp. light brown sugar 1 egg 3⁄4 tsp. vanilla extract 3⁄4 cup rolled oats 3⁄4 cup semisweet chocolate chips 1⁄2 cup chopped pecans 1⁄2 cup sweetened flaked coconut 1. Heat oven to 350°. In a bowl, whisk first 5 ingredients; set aside. 2. In a large bowl, beat butter with a handheld mixer until smooth. Add sugars; beat until fluffy. Add egg and vanilla; beat until smooth. Add flour mixture; beat to form a dough. Stir in oats, chocolate, pecans, and coconut. Form dough into 24 balls; divide between 2 parchment-lined baking sheets. Bake until cooked through, 16–18 minutes. Let cool. ============================================================================