Jalapeno Cheddar Cornbread

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INGREDIENTS (Yields: about 18 muffins)
3 cups all purpose flour
1 cup yellow corn meal
1/4 cup sugar
2 tbsp. baking powder
2 tsp. salt
2 cups milk
3 large eggs, slightly beaten
1/2 lb. (2 sticks) unsalted butter, melted and cooled
2 cups sharp cheddar, shredded plus extra for garnish
3 jalapenos, seeded and minced
1/3 cup of scallions, chopped plus extra for garnish

DIRECTIONS
Preheat oven to 350 F. Grease a 9x13 inch baking pan, set aside. Combine the first five ingredients into a large bowl. In a separate bowl, combine the eggs, milk and cooled butter. Stir the wet ingredients into the dry and mix, be careful not to over mix. Fold in the two cups of the cheddar, 1/3 cup of the scallions, and the jalapenos. Let the mix sit at room temperature for roughly about 20 minutes. Pour the batter into the prepared pan and top with the remaining cheddar and scallions. Then pop into the oven for 25-30 minutes until golden brown or until a toothpick comes out clean. Slice into squares and serve.

You can also bake these as muffins using a muffin pan, cook time change: 15-20 minutes.

from Ina Garden via Une-deux Senses

Chocolate & Peanut Butter Cake

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For Ganache Filling: (Make the night before)
1 cup heavy whipping cream
1/4 cup (packed) golden brown sugar
6 ounces bittersweet or semisweet chocolate, finely chopped
1/4 cup old-fashioned (natural) chunky peanut butter

For Cake:
2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup old-fashioned (natural) chunky peanut butter
1 pound golden brown sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk

For Cream Cheese Frosting:
2 8-ounce packages cream cheese, room temperature
2 2/3 cups powdered sugar, divided
1 stick unsalted butter, room temperature
1 1/2 teaspoons vanilla extract
1 cup chilled heavy whipping cream

Prepare the ganache filling:
Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. Remove from heat. Add chocolate; let stand 1 minute. Whisk until smooth. Whisk in peanut butter. Chill uncovered overnight or for several hours. If left overnight, you may need to microwave the ganache briefly in order to make it spreadable.

Prepare the cake:
1. Preheat oven to 350°F. Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides. with baking spray. Line the bottoms with parchment paper. Spray again. Sift first 4 ingredients into medium bowl. Using an electric mixer, beat the butter and peanut butter in a large bowl until blended. Beat in sugar. Beat in eggs, 1 at a time, then vanilla. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions.

2. Divide the batter among the pans, spreading evenly. Bake cakes until tester inserted into center comes out clean, about 20-25 minutes. Cool cakes 5 minutes. Turn out onto racks; peel off parchment. Cool completely.
Prepare the frosting:

3. Using an electric mixer, beat the cream cheese, 1 2/3 cups powdered sugar, butter, and vanilla in a large bowl to blend. Whisk or beat the heavy cream and 1 cup powdered sugar in bowl until mixture holds medium-firm peaks. Fold into the cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.

Assemble the cake:
Level each cake layer. Place 1 cake layer on a cardboard cake round or cake plate protected by strips of wax paper or parchment paper. Spread with half of the ganache, leaving a slight border at the outside edge. Place another layer on top of the first layer. Spread with remaining filling. Top with remaining cake layer. Frost the top and sides of the cake with the cream cheese frosting. Decorate with chocolate shavings.

Serving:
You can serve the cake immediately, but it's best to let it sit (in the refrigerator) for a few hours or overnight. Serve at room temperature. Freeze leftovers (or the entire cake!) for up to two months. Defrost (still wrapped) overnight; or microwave directly from the freezer for a messier, more gooey slice of cake.

from Zucchero Dolce

Strawberry Freezer Jam

INGREDIENTS
4 cups of hulled and crushed fruit
1 1/2 cups sugar
Freezer Jam Pectin put out by Ball.
Containers (Ball makes some specifically for their freezer jam recipes - 5 eight-ounce freezer jars)

DIRECTIONS
1. Hull & crush fruit.

2. Put sugar and the pectin in a bowl and whisk together well. Then stir in the crushed fruit.

3. Ladle the jam into your washed and rinsed freezer containers, let them sit out for half an hour to get the pectin activated, and then label them and pop them in the freezer.

from Barefoot Kitchen Witch

Grilled Apple & Cheese

INGREDIENTS
crusty bread
sharp cheddar (or swiss)
apple
(fuji, braeburn or granny smith)

Slice the apples thinly. Butter one side of two pieces of bread. Build your sandwich — butter on the outside — of cheese, apples, cheese.

Cinnamon Apple Muffins

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INGREDIENTS (makes 12)
1 ½ Cups of Flour
½ Cup of Sugar
1 Cup of peeled, diced Granny Smith apples
1/8 tsp. Salt
1 Egg
1 ½ tsp. Baking Powder
½ Cup of Milk
1/3 Cup of Butter, Melted
¼ Cup of Sugar
½ tsp. Ground Cinnamon
¼ Cup of Butter, Melted

DIRECTIONS
1. Preheat oven to 350ºF.

2. Mix flour, ½ cup of sugar, baking powder, and salt together. In another bowl, mix egg, milk, and 1/3 cup of melted butter. Add egg mixture to dry ingredients. Stir.
Spoon batter into cupcake mold.

3. Mix in 1 cup of diced Granny Smith peeled apples (I soaked mine in a little sugar, melted butter, and cinnamon for a few minutes first).

4. Bake for 20 to 25 minutes.

5. Combine ¼ cup of sugar and cinnamon. Cool muffins and remove from pan. Dip muffins into ¼ cup melted butter, then into sugar-cinnamon mix.

4th of July Cocktail

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:INGREDIENTS:
1 ounce watermelon schnapps
1 big splash cranberry juice
1 slice lemon
1 slice lime
1 1/2 ounces tequila
1/4 ounce blue curacao
1/2 ounce simple syrup
Watermelon wedge, for garnish (optional)

:DIRECTIONS:
Mix the schnapps and cranberry juice in a shaker; pour into an ice-filled glass.

Muddle the lemon and lime slices, tequila, blue curacao and simple syrup (to make a batch, dissolve sugar in equal parts hot water and chill) in the shaker. Slowly strain into the glass over the red layer. Garnish with watermelon, if desired.

from Guy Fieri

Oatmeal Stout & Heath Bar Ice Cream

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INGREDIENTS
16 oz oatmeal stout
3 egg yolks
1/2 c sugar
1 c cream
1 c half & half
2 Heath bars, chopped

DIRECTIONS
In a saucepan bring the stout to a boil. Allow to reduce to about 1 cup.

In a large bowl whisk the egg yolks & sugar together until light yellow & thick. Set aside.

Reduce the heat under the stout to low & add the cream & milk. Bring to a simmer. Slowly stir into the egg mixture. Its important to add the milk slowly & stir so you don't end up with scrambled eggs. Return to the saucepan & cook while stirring until the mixture is slightly thickened. Strain into a clean storage container. Refrigerate until completely cold.

Process according to your ice cream maker's directions. Add the chopped Heath bar pieces during the last 5 minutes of mixing. Let freeze for a few hours before serving.

from A Good Appetite

Mushroom Bourguignon

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INGREDIENTS

2 tablespoons olive oil
2 tablespoons butter, softened
2 pounds portobello mushrooms, in 1/4-inch slices (save the stems for another use) (you can use cremini instead, as well)
1/2 carrot, finely diced
1 small yellow onion, finely diced
2 cloves garlic, minced
1 cup full-bodied red wine
2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either)
2 tablespoons tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1 1/2 tablespoons all-purpose flour
1 cup pearl onions, peeled (thawed if frozen)
Egg noodles, for serving
Sour cream and chopped chives or parsley, for garnish (optional)

DIRECTIONS

1. Heat the one tablespoon of the olive oil and one tablespoon of butter in a medium Dutch oven or heavy sauce pan over high heat. Sear the mushrooms until they begin to darken, but not yet release any liquid — about three or four minutes. Remove them from pan.

2. Lower the flame to medium and add the second tablespoon of olive oil. Toss the carrots, onions, thyme, a few good pinches of salt and a several grinds of black pepper into the pan and cook for 10, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute.

3. Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half. Stir in the tomato paste and the broth. Add back the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender. Add the pearl onions and simmer for five minutes more.

4. Combine remaining butter and the flour with a fork until combined; stir it into the stew. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.

5. To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream (optional) and sprinkle with chives or parsley.

from Smitten Kitchen

Slow Cooker Herbed Chicken

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INGREDIENTS
8 ounces mushrooms, halved
1 cup frozen pearl onions
1/2 cup chicken broth
1/4 cup dry red wine
2 tablespoons tomato paste
1/2 teaspoon garlic salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon ground black pepper
1 bay leaf
4 small chicken legs (drumstick-thigh portion; skinned) (2 to 2-1/2 pounds total)
Chicken broth (optional)
1/4 cup chicken broth
2 tablespoons all-purpose flour
Hot cooked mashed potatoes (optional)
Fresh parsley sprigs (optional)

DIRECTIONS
1. In a 5-1/2- or 6-quart slow cooker, combine mushrooms and pearl onions. Stir in the 1/2 cup broth, the wine, tomato paste, garlic salt, rosemary, thyme, pepper, and bay leaf. Add chicken legs to cooker.

2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

3. Using a slotted spoon, transfer chicken and vegetables to a serving platter. Discard bay leaf. Cover chicken and vegetables and keep warm.

4. For sauce: Skim fat from cooking liquid. Measure 2 cups of the cooking liquid, adding additional chicken broth, if necessary, to equal 2 cups total liquid. Transfer liquid to a medium saucepan. In a small bowl, stir the 1/4 cup broth into the flour; stir into liquid in saucepan. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Spoon some of the sauce over chicken. Pass remaining sauce. If desired, serve with mashed potatoes and garnish with parsley.

from BHG via YumSugar

Sloppy Joes

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INGREDIENTS
1 tablespoon olive oil
1 large onion, finely chopped
2 garlic cloves, minced
Coarse salt and ground pepper
3/4 pound ground beef sirloin
1 can (14 1/2 ounces) tomato puree
1/2 teaspoon mustard powder
1 1/2 teaspoons dark-brown sugar
1 tablespoon cider vinegar
16 party-size potato rolls

DIRECTIONS
1. Heat oil over medium in a large saucepan. Add onion and garlic; season with salt and pepper. Cook until softened, stirring occasionally, 6 to 8 minutes.

2. Add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, 4 to 5 minutes. Add tomato puree, mustard powder, sugar, and vinegar. Cook, stirring occasionally, until slightly thickened, 8 to 10 minutes. (To store, refrigerate, up to 2 days.) Serve warm on rolls.

from Martha Stewart

Irish Lamb Stew

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INGREDIENTS
2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
1 3/4 pounds white potatoes, peeled and cut into 1-inch pieces
3 large leeks, white part only, halved, washed (see Tip) and thinly sliced
3 large carrots, peeled and cut into 1-inch pieces
3 stalks celery, thinly sliced
1 14-ounce can reduced-sodium chicken broth
2 teaspoons chopped fresh thyme
1 teaspoon salt
1 teaspoon freshly ground pepper
1/4 cup packed fresh parsley leaves, chopped

DIRECTIONS
Combine lamb, potatoes, leeks, carrots, celery, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the lamb is fork-tender, about 8 hours. Stir in parsley before serving.

from Eating Well via YumSugar

Kielbasa Stew

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INGREDIENTS
4 cups coarsely chopped cabbage
3 cups peeled, cubed potato
1-1/2 cups sliced carrots
1 pound cooked kielbasa, sliced
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried thyme, crushed
1/2 teaspoon ground black pepper
2 14-ounce cans reduced-sodium chicken broth

DIRECTIONS
1. In a 4- to 5-quart slow cooker combine cabbage, potato, and carrots. Top with kielbasa. Sprinkle basil, thyme, and pepper over kielbasa. Pour chicken broth over all.

2. Cover; cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.

from BHG via YumSugar

Beef & Asparagus Stir-Fry

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INGREDIENTS
1 1/2 lb. sirloin steak, cut into thin strips
Salt and freshly ground black pepper, to taste
1/4 cup hoisin sauce
2 Tbs. dry sherry
1 tsp. chili oil
1/4 cup peanut oil
1 yellow onion, thinly sliced
3/4 lb. slender asparagus, trimmed and cut on the diagonal into 1-inch pieces
3 garlic cloves, minced
1/4 tsp. red pepper flakes
Steamed rice for serving

DIRECTIONS
1. Lightly season the beef with salt and black pepper.

2. In a small bowl, stir together the hoisin sauce, sherry, chili oil and 1/2 cup water. Set aside.

3. In a wok or large fry pan over high heat, warm the peanut oil. Working in batches if needed to avoid crowding, add the beef and cook, turning once or twice, until lightly seared, 2 to 3 minutes. Using a slotted spoon, transfer to a plate.

4. Add the onion and asparagus to the pan and cook until tender-crisp, 2 to 3 minutes. Add the garlic and red pepper flakes and stir-fry for 15 seconds.

5. Return the meat and any juices from the plate to the pan, add the hoisin mixture and stir well. Simmer briefly until heated through.

from Williams-Sonoma via YumSugar

Peach Muffins with Brown Sugar Struesel

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Makes large 12 muffins

Muffin Batter:
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
3 large eggs
3 tablespoons unsalted butter, melted
1 1/2 cups sour cream
1 tablespoon dark rum or pure vanilla extract
1 1/2 cups peeled, pitted, chopped peaches

1. For the topping: In a small bowl, combine the walnuts, flour, brown sugar and cinnamon. Stir in the butter, and mix until well blended.

2. For the muffins: Preheat the oven to 375 degrees F. Line 12 large muffin cups with paper liners, and spray the top of the pan lightly with nonstick spray.

3. In a medium bowl, sift together the dry ingredients, from flour to salt, and set aside.

4. In a separate bowl, whisk the eggs, butter, sour cream and rum or vanilla. Fold in the peaches.

5. Add the egg mixture to the dry mixture. Stir until just moist and blended. Do not overmix.

6. Scoop the batter into the prepared muffin pan with a large ice cream scoop (1/3-cup scoop). The batter should come to the top of the paper liner or pan. Sprinkle with the Brown Sugar-Walnut Streusel Topping, and lightly press the topping into the muffin batter.

7. Bake 30 to 35 minutes, until the tops of the muffins spring back when lightly pressed and a toothpick inserted in the center of a muffin comes clean. Remove from the oven, and cool for 5 minutes. Turn the muffins out of the pan, and serve immediately.

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Brown Sugar-Walnut Streusel Topping:
1 1/2 cups coarsely chopped walnuts
1/3 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons unsalted butter, softened

Variations: Almost any fresh or frozen fruit (except for very soft fruits like bananas or mango) can be substituted for the peaches.

from Ezra Lb Cake, adapted from Sara Foster’s “The Foster’s Market Cookbook”

Fresh Tomato Tart

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Basil-Garlic Tart Dough:
1/3 cup fresh basil leaves
1 medium garlic clove
1 1/4 cups unbleached all-purpose flour
1/2 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, chilled and cut into 8 to 10 pieces
4-5 tablespoons ice water

1. Place the basil and garlic in the work bowl of a food processor. Process, scraping down the sides of the bowl as needed, until finely chopped. Add flour and salt; pulse to combine.

2. Add butter. Pulse about 10 times, or until the mixture resembles pea-sized crumbs.

3. Add water, 1 tablespoon at a time, pulsing several times after each addition. After 4 tablespoons water have been added, process the dough for several seconds to see if the mixture forms a ball. If not, add remaining water. Process until dough forms into a ball. Remove dough from processor.

4. Flatten the dough into a 5-inch disk. Wrap it in plastic, and refrigerate for at least 1 hour. (The dough can be placed in a zipper-lock plastic bag and refrigerated for several days or frozen for 1 month. If frozen, defrost the dough in the refrigerator.)

5. Roll out the dough on a lightly floured surface into a 12-inch circle. Lay the dough over the tart pan, and press it into the pan. Trim the dough, and proceed with the recipe as directed.

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Fresh Tomato Tart with Basil-Garlic Crust:
1 recipe Basil-Garlic Tart Dough (recipe follows)
8 ounces sliced mozzarella
2 large, ripe tomatoes (about 1 pound), cored and cut crosswise into thin slices
Salt and freshly ground pepper
1 tablespoon extra-virgin olive oil

1. Prepare the dough, and press it into a 10-inch tart pan with a removable bottom.

2. Preheat the oven to 375 degrees F. Line the bottom of the tart shell with mozzarella. Arrange the tomatoes over the cheese in a ring around the edge of the tart and a second ring in the center. Sprinkle with salt and pepper. Drizzle with olive oil.

3. Bake until the crust is golden brown and the cheese has started to brown in spots, 35 to 40 minutes. Cool on a rack for at least 5 minutes before slicing. (The tart may be covered and kept at room temperature for 6 hours.)

from Ezra Lb Cake

Zuccini & Summer Squash Fettuccini

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INGREDIENTS for 2 servings
3-4 medium sized zucchini/summer squash
salt (lots)
2 roasted red bell peppers, packed in EVOO
1 tomato, desseded
2 cloves garlic
salt/pepper
1/4 cup chopped parsley
1/2 tsp. lemon zest
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DIRECTIONS
1. Use a vegetable peeler (a mandoline would make this even easier) to peel off the outside skin, and chop off the ends of your squash. Continue peeling your squash into long strips – these will become your “noodles”.

2. Using a knife, cut each strip vertically into the desired width – for fettuccine width, I cut each strip into about 3 noodles.

3. Chop your roasted red peppers, garlic, and tomato, and add to a medium pot on med-high. Roasting red peppers is easy, and Ina has an easy set of directions to follow. I like to do this in large batches when they come into season. You can use canning techniques to preserve them too. Alternatively, you could go buy a jar of some at the store. But if you are able to make your own, they will be a lot more flavorful!

If you don’t have time to wait a few weeks and pack them in EVOO and just want to make this recipe, go ahead and roast them, peel the skins off, and then just add some EVOO into your sauce. It will work just fine that way.

4. Get a large pot of water on the stove for cooking your “noodles”, and start it going so that it will come to a boil. While that is heating up, check on your sauce. Once it is boiling, give it a stir and puree it in the food processor. Then return to the pot to keep warm while you are doing the “noodles”. If it is too watery in consistency, bring it back up to a simmer to let some of the water come off.

5. Once your big pot is boiling, add your squash noodles. Have a bowl of cold water ready, and after about 30 seconds to 1 minute (just when they are tender), transfer them to the water bowl. Usually blanching required putting them in ice water, but I didn’t want to eat completely cold noodles. After they have cooled a little bit, they are ready to serve.

6. Plate sauce first, and then add the noodles, and top with lemon zest and parsley.

{from Jenn Cuisine}

Zuccini & Spinach Curry

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INGREDIENTS
2 tbs olive oil
1 medium onion, chopped
1 slice (about 1 1/2 inch thick) fresh ginger, peeled and grated
3 cloves garlic, minced
2 tsps ground cumin
2 tsps ground turmeric
1 tsp ground coriander
1/2 tsp red pepper flakes (or more if you want the curry to be spicy)
1 cup uncooked red lentils
3/4 lb zucchini, cut into 1/2 inch rounds
3 cups baby spinach
1 quart chicken stock
1 can chopped tomatoes, including the liquid from the can
salt and pepper to taste
fresh coriander (cilantro) chopped, to serve

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DIRECTIONS
Heat the oil in a large soup pot. Add the onions and ginger and cook for 5 minutes. Add the garlic and cook for a further minute. Add the cumin, turmeric, coriander and pepper flakes. Cook these together until the onion is soft. It will be dry and paste-like.

Add the lentils, zucchini and tomatoes to the pan and stir to combine with the spices. Cook for 3-4 minutes. Add the stock and bring to a boil. Reduce the heat and allow to simmer for 45 minutes, stirring occasionally. About 10 minutes before you’re ready to serve, add the spinach and allow to wilt down into the curry. Before serving check the seasoning and add salt and pepper as needed (I added plenty of both at this stage.)

Serve in bowls, topped with chopped coriander and with flat breads for scooping.

{from Abercrombie & Feast}

Pesto Chicken

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INGREDIENTS:
4 chicken breasts
Pesto sauce
Cherry tomatoes
Parmesan Cheese

In a baking dish, cover the chicken with pesto. Add the cherry tomatoes to the dish. Sprinkle with parmesan cheese. Bake at 350 degrees for 40 minutes or until done.

Tomatoes Stuffed with Grilled Corn Salad

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INGREDIENTS:
3 ears corn, with husks
4 beefsteak tomatoes
1 tablespoon olive oil, plus more for grates
1/2 cup chopped scallions
1/2 cup crumbled soft goat cheese
1 tablespoon white-wine vinegar
Coarse salt and ground pepper
3 slices cooked bacon, crumbled (optional)

1. Pull back corn husks and discard along with silk, place corn over gas burners on the stove until charred all around the cob.

2. Cut off and discard top third of tomatoes. Using a paring knife, cut around wall of tomato to loosen flesh. Gently squeeze out seeds; discard. With a melon baller, scoop out tomato interiors, leaving the wall intact. Coarsely chop interiors; transfer to a large bowl.


3. Cut kernels off cob; transfer to bowl with tomatoes and add scallions, all but 2 tablespoons goat cheese, vinegar, and oil.

4. Season with salt and pepper; toss to combine. Spoon filling into hollowed tomatoes; sprinkle with remaining goat cheese and, if desired, bacon.

{via Elizabeth's Edible}

Sweet Thai Dipping Sauce

INGREDIENTS:

3 tablespoons hot ground chili paste

2 teaspoons minced garlic

1/2 cup rice wine vinegar

2/3 cup water

2/3 cup sugar

1 teaspoon salt

4 teaspoons cornstarch

Combine everything, except cilantro, in a small sauce pan and mix. Once blended, bring to a boil, reduce heat and simmer about 5 minutes. Remove from heat and let cool.

Banana Boats

1.) Slice banana, add yummies.
2.) Line grill with foil, cool till meltey.
3.) Eat with spoon.
_______________________________________
{via Lick My Spoon}

Fire Roasted Tomato Soup with Sausage

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INGREDIENTS
1 tsp of olive oil
2 small onions
3 cloves of garlic
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon crushed red pepper
1 teaspoon oregano
1 teaspoon smoked paprika
15 oz pork sausage or similar
2 - 14 oz cans less-sodium chicken broth
2 cups water
2 (14.5-ounce) can fire roasted diced tomatoes
1 cup uncooked small shell pasta
2 bags baby spinach leaves
2 tablespoons grated fresh Parmesan or Romano cheese
2 tablespoons chopped fresh basil

DIRECTIONS
1.) Heat a large saucepan over medium heat. Add 1/2 teaspoon of olive oil to the pan. Add onion to the pan and cook until translucent. Add sausage, garlic, pepper, salt, smoked paprika, oregano and red pepper to pan, and cook about 5 minutes or until browned, stirring to crumble.

2.) Add broth, water, tomatoes, and pasta to pan, and bring to a boil over high heat. Cover, reduce heat, and simmer 10 minutes or until pasta is done. Remove from heat; stir in spinach until wilted. Sprinkle each serving with cheese and basil.

{adapted from Elizabeth's Edible}

Chicken with Marsala Cream Sauce

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INGREDIENTS
1 1/2 pounds boneless skinless chicken breasts, scallopini pieces (thin sliced)
Salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons butter
3/4 cup chopped onion
1 pound cremini mushrooms, sliced
2 tablespoons minced garlic
1 cup dry Marsala wine
1 cup (8 ounces) mascarpone cheese
2 tablespoons Dijon mustard
2 tablespoons chopped fresh Italian parsley leaves
12 ounces dried fettuccine

DIRECTIONS
1.) Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain.

Meanwhile, sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 3 minutes per side. Transfer the chicken to a plate and cool slightly.

3.) While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard.

4.) Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.

5.) Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top of the pasta. Garnish with parsley sprigs and serve.

{via Elizabeth's Edible}

Carrot Cake Cookies

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Yields 24 carrot cake cookie sandwhiches.

FOR THE FILLING:
4 ounces bar cream cheese, room temperature
4 ounces unsalted butter, room temperature
1/2 cup confectioners' sugar
2 teaspoons fresh lemon juice

FOR THE COOKIES:
1 cup (2 sticks) unsalted butter, melted
1 cup packed light-brown sugar
1/2 cup granulated sugar
2 large egg yolks
1 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon salt
2 cups rolled oats
1 1/2 cups packed, finely grated, peeled carrots
2/3 cup dried currants

DIRECTIONS:
1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Make filling: With an electric mixer, beat cream cheese and butter until smooth. Add sugar and lemon juice; beat until combined. Cover; chill until firm, at least 30 minutes.

2. Meanwhile, make cookies: In a large bowl, whisk together butter, sugars, and egg yolk. In a medium bowl, whisk together flour, ginger, and salt. Add flour mixture to butter mixture; stir until combined. Mix in oats, carrots, and currants.

3. Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten with the palm of your hand. Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.

4. Turn half the cookies over, bottom side up; dollop each with about 1 teaspoon chilled cream-cheese filling. Top with remaining cookies, pressing gently to spread filling to edges. Serve immediately.

{lovely photo via elsie marley}

Raspberry Mojito

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INGREDIENTS
1/2 tsp sugar
6-8 fresh mint leaves
2 lime wedges
club soda
2 oz rum
1/2 oz Chambord
..............................

Add sugar, mint leaves, lime wedges and a splash of club soda to a tall glass. Muddle until sugar is dissolved. Add ice to glass. Add rum and Chambord. Stir to mix. Top with a splash of soda. Garnish with raspberries if desired.

BBQ Mustard Glazed Chicken

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Yield: 4 servings (serving size: 2 chicken thighs)

INGREDIENTS
2 tablespoons dark brown sugar
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon smoked paprika
1/2 teaspoon No-Salt salt
1/4 cup ketchup
1 tablespoon dark brown sugar
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
8 (6-ounce) skinless, bone-in chicken thighs
Cooking spray

DIRECTIONS
1. Combine first 5 ingredients in a small bowl. Combine ketchup and next 3 ingredients (through mustard) in a small bowl; stir with a whisk.

2. Heat a large grill pan over medium-high heat. Rub spice mixture evenly over chicken thighs. Coat pan with cooking spray. Add chicken to pan; cook 12 minutes. Turn chicken over. Brush with half of ketchup mixture; cook 12 minutes.

3. Turn chicken over. Brush with remaining ketchup mixture; cook 2 minutes or until a thermometer registers 165°. Be sure your thermometer does not touch the bone when taking the temp.

{via Elizabeth's Edible}