Smoked Gouda Pasta Salad

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INGREDIENTS

1 pound penne pasta

1 garlic clove, minced

1/3 cup olive oil

1/2 pound smoked Gouda, cut into 1/4-inch cubes

1 (7-ounce) jar sun-dried tomatoes, drained and thinly sliced

2 cups arugula

1 shallot, chopped

1 jar pickled artichokes, chopped

DIRECTIONS

1. Cook pasta in salted boiling water according to package directions. Drain and rinse with cold water.
2. Add next 6 ingredients and cooked pasta. Mix well, and chill 1 hour before serving.(Instead of using just olive oil, I used the olive oil from the sun-dried tomato jar and some of the artichoke jar).

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Basic Noodle Stir-Fry

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INGREDIENTS:
1/4 cup dark sesame oil or peanut oil
2 1/2 tablespoons apple cider vinegar
2 tablespoons soy sauce
1 1/2 tablespoons finely chopped garlic
1 1/2 tablespoons finely chopped fresh ginger
1/2 teaspoon crushed red pepper
1/4 pound stir-fry noodles
1 onion, sliced
1 bunch asparagus, cut on an angle into 1-inch pieces
1/2 cup sugar snap peas
1 red pepper, sliced
1/2 cup mushro0ms, chopped
1/2 cup chopped cabbage
1/2 cup bean sprouts
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DIRECTIONS:
1. In a small bowl, whisk together 3 tablespoons sesame oil, the vinegar, soy sauce, garlic, ginger and crushed red pepper.
2. In a pot of boiling, salted water, cook the noodles according to package directions.
3. Heat a large skillet with 1 tablespoon sesame oil over high heat. Add the onion and asparagus and cook for 2 to 3 minutes. Add the sugar snap peas, red pepper and the sesame oil sauce; cook for 1 minute over high heat. Add the mushrooms and cabbage for 2 minutes more. Lower the heat to medium, add the pasta and cook, stirring, until heated through, 2 minutes. Take skillet off the heat and incorporate the bean sprouts.

Popeye Chicken

INGREDIENTS:
chicken - 3 or 4 large chicken breasts
2 cloves garlic, chopped
2 packages frozen spinach
2 cans cream of mushroom/asparagus/celery soup
1/2 - 1 cup mayo
lemon juice (half a lemon, to taste)
2-3 tbsp curry (to taste)
shredded cheddar cheese
bread crumbs or crushed corn flakes
white or brown rice

INGREDIENTS:
Cook chicken separately with garlic and olive oil (either boil or saute). Mostly defrost spinach, drain any water from it, and cover the bottom of a casserole dish. Mix up the cream of soups with the mayo and curry and lemon juice and some pepper to taste. Add cooked chicken to the mix and cover the spinach layer. Add layer of cheese and cover with foil. Cook in preheated 350 degree oven for 45 minutes. Remove foil and pour on bread crumbs or crushed corn flakes. Set oven to broil and cook until browned on top. Serve over rice.

Soy Ginger Chicken w/Bok Choy

INGREDIENTS:
1/2+ cup soy sauce
6 tbsp brown sugar
1 1/2 tbsp sesame oil
One, 1 1/2 inch piece ginger, peeled and grated
(can also use garlic instead of ginger for different flavor)
1 bunch green onions, thinly sliced
5 chicken thighs
One box curry or regular cous cous
3 bunches baby bok choy, halved

DIRECTIONS:
Combine soy sauce, brown sugar, sesame oil and grated ginger in a wide-bottomed pan or pot. Add chicken thighs, bring to a boil. Reduce to a simmer, cover for 30 minutes. Flip chicken, simmer an additional 30 minutes. Meanwhile, cook boxed cous cous mix. Place bok choy on top of chicken in the pot and cover, 5 minutes. Serve over cous cous or rice and garnish with green onions.

Barbecue Portobello Quesadillas

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INGREDIENTS
1/2 cup prepared barbecue sauce
1 tablespoon tomato paste
1 tablespoon cider vinegar
1 chipotle chile in adobo sauce, minced, or 1/4 teaspoon ground chipotle pepper
1 tablespoon plus 2 teaspoons canola oil, divided
1 pound portobello mushroom caps (about 5 medium), gills removed, diced
1 medium onion, finely diced
4 8- to 10-inch whole-wheat tortillas
3/4 cup shredded Monterey Jack cheese

DIRECTIONS
1. Combine barbecue sauce, tomato paste, vinegar and chipotle in a medium bowl.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add mushrooms and cook, stirring occasionally, for 5 minutes.
3. Add onion and cook, stirring, until the onion and mushrooms are beginning to brown, 5 to 7 minutes. Transfer the vegetables to the bowl with the barbecue sauce; stir to combine. Wipe out the pan.
4. Place tortillas on a work surface. Spread 3 tablespoons cheese on half of each tortilla and top with one-fourth (about 1/2 cup) of the filling. Fold tortillas in half, pressing gently to flatten.
5. Heat 1 teaspoon oil in the pan over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 3 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Cut each quesadilla into wedges and serve.

Tiramisu.

INGREDIENTS
4 large eggs, separated
1 cup plus 1 tablespoon sugar
16 ounces mascarpone cheese
1-1/2 cups brewed coffee
1/2 cup coffee liqueur
40 store-bought ladyfingers
1 cup heavy cream
cocoa powder
bittersweet chocolate

DIRECTIONS
In a large bowl, beat egg yolks and cup of sugar until light and fluffy. Stir in mascarpone until incorporated.

In a stand mixer fitted with the whisk attachment, beat egg whites until soft peaks form. Fold in beaten egg whites into mascarpone mixture.

In a small bowl combine coffee and coffee liqueur. Dip ladyfingers one-by-one into coffee and liqueur mixture and lay in rows in the bottom of a 9-by-13-inch dish. Spread half of the mascarpone cream on top. Make one more layer of ladyfingers and the remaining mascarpone cream.

Refrigerate for at least 2 hours, preferably overnight.

In a stand mixer fitted with the whisk attachment, beat heavy cream and tablespoon of sugar until stiff peaks form. Spread whipped cream on top.

Dust with cocoa powder and garnish with grated and/or shaved bittersweet chocolate.

Irish Beef & Stout Stew

INGREDIENTS
4 pounds beef chuck, cut into 1 1/2-inch cubes
1/4 cup all-purpose flour
2 cans (6 ounces each) tomato paste
2 1/2 pounds new potatoes, quartered
2 medium onions, cut into 1-inch pieces
2 cans (14 1/2 ounces each) reduced-sodium beef broth
1 can (14.9 ounces) Irish stout beer
10 garlic cloves, sliced
Coarse salt and ground pepper
2 boxes (10 ounces each) frozen baby peas, thawed

DIRECTIONS
1. In a 5-quart Dutch oven or heavy pot, brown the beef; stir in tomato paste. Add potatoes, onions, broth, beer, and garlic; season with salt and pepper. Cover, and bring to a boil over medium heat, then reduce to simmer.

2. Let simmer for 1 - 2 hours.

Slow-Cooker:
Brown the meat then transfer all ingredients to a slow-cooker and set slow-cooker to longest, lowest setting up to 10 hours.

Guinness Chocolate Cake

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INGREDIENTS

Cake:
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoon baking soda
3/4 teaspoon salt
2 large eggs
1/2 cup plus 3 tablespoons sour cream

Icing:
1 cup whipping cream
1/2 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
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DIRECTIONS
1. Preheat oven to 350°F. Butter two 9-inch round cake pans. Line with parchment paper. Butter paper.

2. Bring the stout and butter to simmer in heavy large saucepan over medium heat.
Add cocoa powder to the stout and butter mixture. Whisk until mixture is smooth. Cool slightly.

3. Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend.

4. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine.

5. Slowly Add flour mixture to the chocolate and egg mixture. Beat briefly on slow speed. Using rubber spatula, fold batter until completely combined.

6. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes.
Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.

*For icing (store-bought works too): Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.

7. Place 1 cake layer on plate. Spread icing over. Top with second cake layer. Spread remaining icing over top and sides of cake. Cut and enjoy.

Chicken Mole

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INGREDIENTS
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 can diced tomatoes, drained
1 bell pepper, chopped
2 chipotle peppers, roughly chopped
1 (10-ounce) can chicken broth
2 tablespoons peanut butter
2 ounces bittersweet chocolate, chopped
About 8 pieces chicken thighs
White or Brown rice, for serving
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DIRECTIONS

Preheat oven to 350 degrees F.

Heat oil in a saute pan over medium heat. Add onion and saute until translucent. Add garlic and spices and continue to saute to toast and develop flavor. Add diced tomatoes, peppers, chipotles, broth, peanut butter, and chocolate. Simmer for 10 minutes. Remove chipotles and puree sauce with a hand blender.

Sear the chicken in a heavy bottomed hot saute pan over medium-high heat until browned on both sides. Add to casserole dish, cover with sauce and braise the oven for 45 minutes to 1 hour. Serve over rice.

Parmesan Chicken

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INGREDIENTS
2 large skinless, boneless chicken breasts
1 cup all-purpose flour
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
3 extra-large eggs
1-1/4 cups seasoned dry bread crumbs
1/2 cup grated Parmesan cheese
Butter
Olive oil
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DIRECTIONS
1. Pound chicken breasts between saran wrap until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.

2. Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan cheese. Coat chicken breasts on both sides with flour mixture, then dip both sides into egg mixture and dredge both sides in bread crumb mixture, pressing lightly.

3. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Serve with extra grated Parmesan.

Irish Lamb Stew

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 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

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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.
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Buffalo Chicken Pizza

Another great recipe from Rachael Ray!
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INGREDIENTS
3/4 pound chicken breast cutlets
Evoo, for drizzling
2 teaspoons grill seasoning, (Montreal)
1 pizza dough, store-bought
Cornmeal or flour, to handle dough
2 tablespoons butter
1 tablespoons Worcestershire sauce
2 to 3 tablespoons hot sauce
1/2 cup tomato sauce
1 cup shredded Monterey Jack cheese
1/2 cup blue cheese crumbles
3 scallions, thinly sliced
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DIRECTIONS

Preheat oven to 425 degrees F. Preheat grill pan to high.

Place chicken on a plate and drizzle extra-virgin olive oil over the chicken then season with grill seasoning. When grill is hot, add chicken and cook about 3 minutes on each side.

Stretch dough to form pizza using cornmeal or flour to help you handle it. If you let it rest and warm up a few minutes it will handle even easier. Set pizza on pizza pan to the side and clean board.

In a medium skillet over medium heat, melt butter and stir in Worcestershire, hot sauce, and tomato sauce.

Remove the chicken from grill and thinly slice it. Add chicken to sauce and coat. Cover the pizza dough with the saucy Buffalo chicken, cheeses, and scallions. Bake 18 minutes or until crisp.

Celery Succotash Salad

Just saw Rachael Ray make this recipe and it looks awesome. Comments on the web site rave about this salad dressing too.

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INGREDIENTS
2 tablespoons Dijon mustard
2 tablespoons honey
1/2 lemon, juiced
2 tablespoons red wine vinegar
1/3 cup evoo
Salt and pepper
1 whole celery heart, sliced
1/2 cup shredded carrots
1 (10-oz) can corn kernels
1 (15-oz) can chick peas, drained
1/2 red bell pepper, chopped
1/2 small to medium red onion, chopped
2 tablespoons chopped fresh thyme leaves
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DIRECTIONS
In a medium bowl, combine the mustard, honey, lemon juice, and vinegar then whisk in extra-virgin olive oil and season the dressing with salt and pepper. Add the celery, carrots, corn, chick peas, peppers, onions, and thyme. Toss to combine the salad and adjust salt and pepper, to taste.

Turkey Salisbury Steaks

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INGREDIENTS
1 lb. uncooked ground turkey
1 envelope (half of a 2.2 oz. pkg.) beefy onion soup mix
2 Tbsp. Worcestershire sauce
2 tsp. olive oil
1 clove garlic, minced
1 Tbsp. butter
2 cups sliced fresh mushrooms
1/2 cup reduced-sodium chicken broth
1/4 cup dry red wine or reduced-sodium chicken broth
1/4 cup tomato paste
Fresh thyme leaves (optional)
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DIRECTIONS
1. Combine turkey, 2 tablespoons of the soup mix, and 1 tablespoon Worcestershire sauce; mix well. Shape in 4 oval patties about 1/2 inch thick.

2. In skillet cook patties in hot oil over medium-high heat 3 minutes or until browned; turning once. Remove; set aside. In hot skillet cook garlic in butter 30 seconds. Add mushrooms. Cook and stir 5 minutes or until tender. Add broth, wine, tomato paste, and remaining Worcestershire sauce and soup mix. Stir, scraping up browned bits. Return patties to skillet; spoon sauce over. Cover; cook over medium-low heat for 8 minutes or until patties are 160 degrees F. Sprinkle with thyme.

M&M Cookies

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INGREDIENTS
2 1/4 cups flour
1tsp. baking soda
1/2tsp. salt
one cup butter
1/4 cup granulated white sugar
1 1/4 cup packed brown sugar
1 1/2tsp. vanilla
2 eggs
1 to 1 1/2 cups m & m chocolate candies
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DIRECTIONS
In a small mixing bowl, combine the first three ingredients and set aside. In a large mixing bowl, cream together the butter and sugars until fluffy. Add the vanilla and eggs and beat well.

Sift the dry ingredients into the creamed mixture and mix well. Add the m & m chocolate candies and stir them well into the dough .

Take a heaping tablespoon of dough and roll it into a ball. Put it onto an ungreased baking sheet. Repeat for the other cookies allowing 2 inches between them on the baking sheet. Bake them eight to ten minutes in a preheated 375F oven.

Remove the cookies from the oven and cool them on a baking rack. Makes approximately 3 1/2 dozen cookies.

Broccoli Cheese Soup

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INGREDIENTS
3 tablespoons unsalted butter
1 large onion, chopped
2 cloves garlic, chopped
1 1/2 pounds broccoli, stems peels and sliced into 1/2-inch pieces, florets chopped into 1/2-inch pieces
4 cups low-sodium chicken broth
1 cup heavy cream
1/4 teaspoon ground nutmeg
3 cups shredded mild cheddar cheese shredded, plus extra for garnish
Salt
Cayenne
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DIRECTIONS
1. Melt butter in large pot over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add broccoli stems and cook until bright green and just beginning to soften, about 5 mins. Stir in broth, increase heat to medium-high, and simmer until stems are tender, about 5 mins. Add florets, cream, and nutmeg and simmer until florets are tender, about 5 mins.

2. Puree soup in two batches in blender or with an immersion blender until smooth, return to pot, and bring to simmer over medium heat. Stir in cheddar until melted and season with salt and cayenne pepper. Serve, garnished with extra cheese. (Can be refrigerated for up to 3 days. Reheat over med heat until hot, but do not boil or cheese will separate.)

Caramel Bread Pudding

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INGREDIENTS:
8 large eggs
2 cups milk
2 cups heavy cream
1 1/2 cups sugar
1 vanilla bean, split lengthwise and scraped
1/4 teaspoon salt
1/4 cup dark rum or brandy
1 baguette (1 pound), cut into 1-inch pieces
1/2 teaspoon distilled white vinegar
3 tablespoons unsalted butter

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DIRECTIONS:
1. In a large bowl, whisk eggs until combined. Whisk in milk, cream, 1/2 cup sugar, vanilla bean, salt, and rum. Add bread and let soak 45 minutes to 1 hour, pushing bread down occasionally until most of liquid has been absorbed.

2. Meanwhile, in a medium saucepan over high heat, stir together remaining 1 cup sugar, vinegar, and 1/2 cup water until sugar has dissolved. Cook, without stirring, until sugar is dark amber in color, 7 to 10 minutes. Remove from heat and carefully add 1/4 cup water (mixture will sputter); swirl pot until combined.

3. Working quickly, pour caramel into a 9-inch round baking pan, carefully rotating the pan so caramel covers the bottom and some of the sides; set aside until cool.

4. Preheat the oven to 350 degrees. Put a kettle of water on to boil. Rub cooled pan with butter and spoon in bread mixture packing bread tightly to fit. Cover with a parchment round.

5. Place pan in a roasting pan and pour hot water to come halfway up the side of the pan. Bake 1 1/4 hours or until a knife inserted in the center comes out barely clean. Do not overbake. Let stand 5 minutes then run a metal spatula around the edges and invert the pudding onto a large rimmed plate.

Fettuchine with Tomato Cream Sauce

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INGREDIENTS
2 tablespoons olive oil or butter
3 large cloves garlic, minced
2 cups chopped fresh tomatoes (or canned, drained of juice)
1 tablespoon dried basil
Salt and pepper to taste
1/2 cup dry red or white wine
1/2 cup heavy cream
2 tablespoons chopped fresh parsley
1 cup sliced mushrooms (optional)
1 cup small shrimp (optional)
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DIRECTIONS
Heat the olive oil in a medium skillet over high heat. Add the garlic and stir. Add the tomatoes, basil, salt and pepper and turn to high heat. Sauté until the tomatoes break down. Add the wine and reduce slightly. Finally, add the cream and parsley. Cook another 2 minutes or so, until desired consistency. Gently crush the tomatoes with the back of a spoon to release additional juices.

Shrimp in Cream Sauce with Sun-Dried tomatoes

INGREDIENTS:
About 25 small shrimp, peeled and deveined
1 tbsp curry powder
Butter or Olive Oil
1 cup heavy cream
1/4 cup sun-dried tomatoes
4 cups fresh spinach, or 1 package frozen

DIRECTIONS:
1. Prepare white or brown rice according to directions, and fluff in whatever spices you'd like when it's done.

2. Meanwhile, toss shrimp with 1/2 tbsp of the curry and some salt and pepper, then saute the shrimp in butter or olive oil for about 1 minute. Add in the cream, the remaining 1/2 tbsp curry, and the sun-dried tomatoes and simmer for a few minutes more.

3. When shrimp is done, remove from heat and cover to keep warm. Add spinach to a skillet with olive oil and saute for about 3 minutes until heated through.

4. Serve shrimp and sauce over rice with spinach on the side.

Maple Mustard Pork Loin

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INGREDIENTS
1/4 cup extra-virgin olive oil
1/4 cup Dijon mustard
2 tablespoons pure maple syrup
2 teaspoons chopped fresh rosemary plus 6 sprigs
4 cloves garlic, smashed and peeled
One 4-pound boneless pork loin (about 12 inches long)
One 8-ounce package lean sliced bacon
6 small baking potatoes (1 1/2 pounds), quartered
Salt and pepper

DIRECTIONS
1. In a resealable plastic bag, mix together 2 tablespoons olive oil, the mustard, maple syrup, chopped rosemary and garlic. Add the pork and turn in the mixture to coat; refrigerate for at least 1 hour or overnight.
2. Preheat the oven to 375°. Place the rosemary sprigs in the center of a roasting pan. Arrange six 14-inch lengths of kitchen string crosswise, about 2 inches apart, in the pan. Place the marinated pork on top of the strings and rosemary. Lay the bacon slices, on an angle, over the pork loin. Tie each string around the meat to secure the bacon, then trim the loose ends.
3. Scatter the potatoes around the pork and drizzle with the remaining 2 tablespoons oil; toss to mix. Season the pork and potatoes with salt and pepper. Roast until an instant-read thermometer inserted into the center of the pork registers 150°, about 1 hour. Let rest for 10 minutes before slicing. Serve with the potatoes.
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