Fettuccine with Bolognese Sauce

INGREDIENTS
1 tablespoon olive oil
1 large yellow onion, diced
3 stalks celery, diceed
1 carrot, diced
4 cloves garlic, minced
1/4 pound pancetta, chopped
1 1/2 pounds lean ground beef
1 cup dry white wine
1 cup whole milk
1 6-ounce can tomato paste
1 14½-ounce can diced tomatoes, undrained
1/4 teaspoon red pepper
2 tablespoons chopped fresh oregano, or 1 tablespoon dried
1/2 cup fresh flat-leaf parsley, chopped
2 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/4 cup grated Parmesan
1 lb cooked fettuccine, for serving

Optional: 2 tbsp chopped olives, 1 jar artichokes, chopped, chopped mushrooms.

DIRECTIONS
1. In a Dutch oven, over medium heat, heat the oil.
2. Add the onion and saute for 3 minutes. Add the celery, carrot, and garlic and cook for 5 minutes more.
3. Add the pancetta and cook for 5 minutes, then add the beef and cook until brown.
4. Add the wine and the remaining ingredients and simmer for 45 minutes.
5. Serve with cooked fettuccine. Sprinkle with Parmesan.

Excellent served with toasted baguette rounds...

Debbie's Spinach Artichoke Dip

INGREDIENTS
2 cups (8 oz.) shredded mozzarella cheese, divided (or (8 oz.) shredded part-skim mozzarella)
½ cup sour cream (or ½ cup reduced fat sour cream)
¼ cup (1 oz.) grated fresh Parmesan cheese, divided
¼ tsp. black pepper
3 garlic cloves, crushed
1 (14 oz.) can artichoke hearts, drained & chopped
2 (16 oz.) block cream cheese, softened (or 2 (16 oz.) block 1/3-less-fat cream cheese, softened)
½ (10 oz.) packaged frozen chopped spinach, thawed, drained, and squeezed dry

To cut down on calories and fat in this recipe you can use part-skim or lite products for the cream cheese, mozzarella and sour cream.

DIRECTIONS
1. Preheat oven to 350º.
2. Combine 1 ½ cups mozzarella, sour cream, 2 TBSP. Parmesan, pepper & next 5 ingredients in a large bowl, and stir until well blended. Spoon mixture into a 1 1/2–quart baking dish coated with
cooking spray. Sprinkle with ½ cup mozzarella and 2 TBSP. Parmesan. Bake at 350º for 30 minutes or until golden brown. Serve with baguette slices or tortilla chips.

Stuffed Portobellos or Tomatoes

This recipe can be used to stuff your choice of either Portobello Mushrooms or Beefsteak Tomatoes....

INGREDIENTS
4 large portobello mushroom caps or 4 large beefsteak tomatoes
Olive Oil or Butter
1/2 cup shredded cheese
1/4 cup chopped fresh basil, plus more for garnish
Salt and pepper

:And Any combo of the following:
1 onion, chopped
4 ribs celery
1 cup chopped artichokes
1 cup chopped button mushrooms
6 sun-dried tomatoes packed in oil, thinly sliced
1 bag fresh baby spinach, coarsely chopped

DIRECTIONS
1. Preheat the oven to 350°.
2. In a large, heavy skillet, heat the olive oil over medium heat. Add the onion and/or cellery and cook, stirring, until softened, about 6 minutes.
3. Add the sun-dried tomatoes, chopped mushrooms, artichokes and spinach and cook until the spinach wilts, about 2 minutes.
4. Add the basil and season with salt and pepper and remove from the heat.
5. Using a spoon, scrape the gills from the inside of each mushroom cap or the flesh from the tomatoes and discard. If stuffing mushrooms, brush the top of each with olive oil or butter and place upside down on a baking sheet.
6. Divide the stuffing among the mushroom caps/tomatoes; top with shredded cheese. Bake until the cheese is bubbly, 10-20 minutes. Top with more chopped basil.

Jamie Oliver's Apple Pie

INGREDIENTS
:: sweet pastry ::
2 cups flour
10 tablespoons butter
1/3 cup sugar
Finely grated rind of 1 lemon
2 egg yolks
Water

:: the filling ::
A small knob of butter
Flour, for dusting
1 large Bramley or Rome (or any cooking apple)
2 eating apples (try Granny and Braeburn, one tart, one sweet)
3 tablespoons Demerara or Muscovado sugar (you can substitute with raw or brown sugar)
Zest of 1/2 a lemon
1/2 teaspoon ground ginger
A handful of sultanas or raisins (you can substitute with any dried fruit)
1 egg yolk mixed with a splash of milk

DIRECTIONS
Preheat the oven to 300ºF. To make the pastry, in a food processor, whiz up the flour, butter, sugar and lemon rind, then add the egg yolks and a tiny drop of water to bind the mix together. Butter an 8-inch metal pie dish (metal conducts heat better than glass, so the bottom of the pie will cook at the same time as the top).

Divide your pastry dough into two and roll half of it out on a flour-dusted surface until 1/4 inch thick. Lay the pastry in the pie dish and gently push it down into the sides. Don’t worry if it tears or breaks — just patch it up — as it will look nice and rustic! Pop the pie dish and the remaining half of your pastry into the fridge while you peel your apples. Quarter the Bramley apple and cut the eating apples into eighths. Toss the apples in a small pan with the sugar, lemon zest, ginger, sultanas or raisins, and a tablespoon of water. Simmer gently for 5 minutes or until the apples are just tender. Remove from the heat and allow to cool completely.

Remove the pie dish and pastry from the fridge and pack the apple mix tightly into the pie dish. Egg-wash the pastry rim (using the yolk mixed with milk), then roll out the other half of the dough. Drape this over the top of the pie and roughly pinch the edges together using your finger and thumb, then trim any excess pastry. Egg-wash the top, make a couple of small incisions in the top crust, and bake for 45 to 50 minutes. Spoon out the portions of apple pie and serve with some custard!

Coq Au Vin

INGREDIENTS
4 chicken thighs
4 chicken legs
2 cups full-bodied red wine, such as Cabernet Sauvignon
Coarse salt and freshly ground pepper
8 ounces slab bacon, cut into 1/2-inch dice
3 tablespoons extra-virgin olive oil, if needed
1 medium onion, finely chopped
8 garlic cloves, thinly sliced
10 white pearl onions, peeled
1/2 pound small cremini mushrooms
3 tablespoons all-purpose flour
1 tablespoon tomato paste
2 tablespoons Cognac
1 chicken liver, coarsely chopped
2 bay leaves
5 fresh thyme sprigs

DIRECTIONS
1. Place chicken in a large bowl, and add wine. Cover, and refrigerate overnight.

2. Preheat oven to 325 degrees. Remove chicken from wine, and pat dry; reserve wine. Season chicken with salt and pepper.

3. Cook bacon in a Dutch oven over medium-low heat until crisp, about 20 minutes. Transfer bacon to a plate, leaving drippings in pot. (You should have 3 tablespoons; you may need to add oil.)

4. Raise heat to medium-high. Working in batches, cook chicken, flipping once, until golden, 4 to 5 minutes per side. Transfer to a plate. Add onion to pot, and cook 4 to 5 minutes. Add garlic, and cook 2 minutes. Add pearl onions and mushrooms, and cook until brown, 3 to 4 minutes. Stir in flour and tomato paste, and cook 2 minutes. Add Cognac, and cook, stirring, 1 minute.

5. Return bacon and chicken to pot. Pour in reserved wine, and add chicken liver and herbs. Bring to a simmer. Cover, and place in oven until chicken has cooked through and vegetables are tender, 45 minutes to 1 hour. Discard herbs, and skim fat from surface.

Spicy Mussels and Chorizo

INGREDIENTS
3 tablespoon extra-virgin olive oil
1 large shallot, minced
2 garlic cloves, thinly sliced
1/4 teaspoon crushed red-pepper flakes
2 cups dry white wine
3 cups canned crushed tomatoes with juice
4 ounces dried, hot chorizo, cut on the diagonal into 1/4-inch slices
1 teaspoon coarse salt teaspoon coarse salt
Freshly ground pepper
2 pounds mussels, scrubbed and debearded
1/3 cup coarsely chopped fresh flat-leaf parsley

DIRECTIONS
1. Heat oil in a large, heavy stockpot over medium heat. Add shallot; cook, stirring occasionally, until soft, about 3 minutes. Add garlic and red-pepper flakes; cook, stirring occasionally, 3 minutes. Add wine; bring to a boil. Add tomatoes and chorizo. Reduce heat, and simmer, stirring occasionally, 15 minutes. Season with salt and pepper.

2. Add mussels. Cover, and continue to cook, shaking pot occasionally.

Salmon Potato Cakes

INGREDIENTS
14 oz. fresh skinless salmon fillets
2 cups refrigerated sour cream and chive flavored mashed potatoes
1/2 cup seasoned fine dry bread crumbs
3 Tbsp. snipped fresh dill
Nonstick cooking spray
1 5-oz. pkg. mixed salad greens
1/2 cup bottled Honey-Dijon salad dressing

DIRECTIONS
1. Rinse and dry salmon. Place in 2-quart square microwave-safe baking dish; cover with vented plastic. Microcook on high (100% power) for 2-1/2 to 3-1/2 minutes or until salmon flakes easily with a fork. Break in pieces. In bowl combine salmon, potatoes, bread crumbs, and dill. Form salmon mixture in eight 3-1/2-inch cakes. Lightly coat a large nonstick skillet with cooking spray. Cook cakes over medium-high heat 3 to 4 minutes on each side, until heated through and browned. Place salad greens on plates. Top with salmon-potato cakes; serve with salad dressing. Makes 4 servings.

Pesto Shrimp Mac & Cheese

INGREDIENTS
1 lb. fresh or frozen medium shrimp in shells
8 oz. dried elbow macaroni (2 cups)
2 eggs, lightly beaten
1/4 cup butter, melted
1 cup half-and-half
1-1/4 cups shredded fontina cheese (5 oz.)
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
2 Tbsp. pine nuts, toasted
1-1/2 cups lightly packed fresh basil leaves, chopped
Fresh basil leaves

DIRECTIONS
1. Thaw shrimp, if frozen. Preheat oven to 350 degrees F. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Chop shrimp and set aside.

2. Cook macaroni according to package directions. Drain and keep warm.

3. In large bowl stir together eggs, butter, half-and-half, 1 cup of the fontina cheese, 1/4 cup of the Parmesan cheese, garlic, pine nuts, chopped basil, and 1/4 teaspoon each salt and pepper. Stir in shrimp and macaroni. Transfer to buttered 2-quart casserole. Top with remaining cheeses.

4. Bake, uncovered, 40 to 45 minutes or until heated through and shrimp pieces are opaque. Let stand for 10 minutes before serving. Top with fresh basil leaves. Makes 6 servings.

Grilled Steak Bruschetta Salad

INGREDIENTS
1/4 cup apricot preserves
1/4 cup prepared horseradish
1/4 cup creamy Dijon-style mustard blend
2 Tbsp. lemon juice
4 6-oz. beef tenderloin steaks, cut 1-inch thick
12 1/4-inch-thick slices baguette-style French bread
4 cups arugula
1/4 cup bottled roasted red sweet peppers, chopped
1/4 cup crumbled blue cheese

DIRECTIONS
1. Snip any large pieces in preserves. In bowl combine preserves, horseradish, mustard blend, and lemon juice. Set aside.

2. Sprinkle beef on both sides with 1/4 teaspoon each salt and pepper. For charcoal grill, grill steaks on the rack of uncovered grill directly over medium coals, turning once. Allow 10 to 12 minutes for medium-rare doneness (145 degrees F), 12 to 15 minutes for medium (160 degrees F). Grill bread slices with steaks during last 2 minutes, or until bread is toasted; turn once. (For gas grill, preheat grill. Reduce to medium. Place steaks on rack over heat. Cover and grill as above.)

3. Divide arugula among 4 serving plates. Top with bread slices. Drizzle with dressing. Slice steak; arrange on bread. Top with red peppers and blue cheese. Makes 4 servings.

Pineapple Chicken

INGREDIENTS
1-1/2 lb. skinless, boneless chicken thighs
1/2 tsp. curry seasoning blend
1 red sweet pepper, cut in strips
1 pineapple, peeled, cored, cut in large chunks
1 serrano pepper, thinly sliced
3/4 cup unsweetened coconut milk
1 Tbsp. packed brown sugar

DIRECTIONS
1. Sprinkle chicken with 1/2 teaspoon salt and curry seasoning. In 12-inch skillet quickly brown chicken on both sides in 1 tablespoon hot olive oil over high heat. Reduce heat to medium-high; cook 12 minutes, until tender and no longer pink.

2. For sauce, in second skillet cook sweet pepper in 1 tablespoon hot olive oil over medium-high heat 3 minutes; set aside. Add pineapple; cook 5 minutes or until brown. Add serrano pepper; cook 1 minute. Stir in coconut milk and brown sugar; heat through. Serve sauce with peppers over chicken. Makes 4 servings.

Drink: Barracuda

INGREDIENTS
½ ounce white rum
½ ounce Galliano
½ ounce pineapple juice
¼ ounce fresh lime juice
¼ ounce grenadine
3 to 5 ounce chilled champagne



DIRECTIONS
Shake all ingredients but the champagne with ice. Strain into an ice-filled Collins glass or into a chilled champagne flute. Slowly top with champagne. Servings: 1.