Ingredients
- 1½ lbs. uncooked shrimp (31-40 per lb.), peeled and deveined
- 1 tsp. Montreal steak seasoning
- 4 bacon strips, chopped
- 1 shallot, finely chopped
- ⅓ cup cider vinegar
- 1 Tbsp. olive oil
- 1 tsp. Dijon mustard
- ½ tsp. sugar
- ½ tsp. salt
- ¼ tsp. pepper
- 1 pkg. (10 oz.) fresh spinach
- ¾ cup roasted sweet red peppers
- ¼ cup sliced almonds
Directions
- Sprinkle shrimp with steak seasoning. On four metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 2-3 minutes on each side.
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Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings. Add shallot; cook and stir over medium heat until tender, 1-2 minutes. Stir in next six ingredients; bring to a boil. Remove from heat.
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In a serving bowl, toss spinach and bacon mixture. Layer with the shrimp and pepper slices; top with cooked bacon and almonds.
Ingredients
- 4 slices pancetta
- 1 Tbsp. olive oil
- 1 shallot, finely chopped
- ¾ cup chopped fresh mushrooms
- ¼ tsp. salt, divided
- ¼ tsp. pepper, divided
- 4 boneless skinless chicken breast halves (6 oz. each)
- ½ cup prepared pesto
Directions
- Preheat oven to 350°. In a large skillet, cook pancetta over medium heat until partially cooked but not crisp; drain on paper towels.
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In same skillet, heat oil over medium-high heat. Add shallot; cook and stir until lightly browned, 1-2 minutes. Stir in the mushrooms; cook until tender, 1-2 minutes. Add ⅛ tsp. salt and ⅛ tsp. pepper.
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Pound chicken breasts with a meat mallet to ¼-in. thickness. Spread each with 2 Tbsp. pesto; layer with one slice pancetta and a fourth of the mushroom mixture. Fold chicken in half, enclosing the filling; secure with toothpicks. Sprinkle with remaining salt and pepper.
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Transfer to a greased 13×9-in. baking dish. Bake until a thermometer inserted in chicken reads 165°, 30-35 minutes. Discard toothpicks.
Ingredients
- 2 Tbsp. sesame oil
- 1 lb. boneless skinless chicken thighs, cut into 1-in. pieces
- 1 medium carrot, diced
- 1 celery rib, chopped
- 1 tsp. minced fresh gingerroot
- 1 large garlic clove, minced
- 1 can (28 oz.) diced tomatoes
- 1 can (13.66 oz.) light coconut milk
- 1 Tbsp. red curry paste
- ¾ tsp. salt¼ tsp. pepper
- 1 cup frozen shelled edamame, thawed
- 2 cups fresh baby spinach
- 1 green onion, minced
- ½ tsp. grated lemon zest
- Fresh cilantro leaves
- Dry roasted peanuts
Directions
- In a large saucepan, heat sesame oil over medium heat. Add chicken, carrot and celery; cook and stir until vegetables are slightly softened, 3-4 minutes. Add ginger and garlic; cook 1 minute more.
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Stir in tomatoes, coconut milk, curry paste, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, for 10 minutes. Add the edamame; cook 5 minutes more. Stir in spinach, green onion and lemon zest until spinach is wilted. Remove from heat; top with cilantro and peanuts.
Ingredients
- 4 cups all-purpose flour
- 1 pkg. (¼ oz.) quick-rise yeast
- 1 tsp. salt
- 1 cup warm water (120° to 130°)
- 3 Tbsp. canola oil
- 2 Tbsp. honey
- 1 large egg, room temperature, lightly beaten
- 1 tsp. lemon juice
- 8 oz. finely chopped bittersweet chocolate, divided
- ½ cup dried cherries, chopped
- 2 Tbsp. coarse sugar
Directions
- Whisk 3 cups flour, yeast and salt. In another bowl, mix water, oil and honey. Add to dry ingredients; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
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Turn dough onto a floured surface; knead until smooth and elastic, 3-5 minutes. Place in a greased bowl, turning once to grease top. Cover with plastic and let rise in a warm place until doubled, about 30 minutes.
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Preheat oven to 400°. Press dough into a greased 15 x 10 x 1-in. baking pan. Whisk egg with lemon juice; brush dough with half of egg wash. Sprinkle half of chocolate evenly over dough; top with cherries. Fold long sides of dough over chocolate and cherries, overlapping edges, and leaving ends open. Brush with remaining egg wash. Sprinkle with coarse sugar. Bake on lowest oven rack until bread sounds hollow when tapped, about 20 minutes. Cool on wire rack.
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Meanwhile, in a microwave, melt remaining chocolate. Drizzle over cooled bread.
Ingredients
- 1 cup crushed vanilla wafers (about 30 wafers)
- 3 Tbsp. butter, melted
- 1 pkg. (8 oz.) cream cheese, softened
- ⅓ cup sugar
- 2 tsp. lemon juice
- 1½ tsp. vanilla extract
- 1 large egg, lightly beaten
TOPPING
- 1 lb. pitted canned or frozen tart red cherries
- ½ cup sugar
- 1 Tbsp. cornstarch
- Red food coloring, optional
Directions
- Preheat oven to 350°. Combine crumbs and butter; press gently onto bottoms of 12 foil-lined muffin cups. In another bowl, combine cream cheese, sugar, lemon juice and vanilla. Add egg; beat on low speed just until combined. Spoon over crusts.
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Bake until centers are almost set, 12-15 minutes. Cool completely.
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For topping, drain cherries, reserving ½ cup juice in a saucepan; discard remaining juice. To reserved juice, add cherries, sugar, cornstarch and, if desired, food coloring. Bring to a boil; cook until thickened, about 1 minute. Cool; spoon over cheesecakes. Refrigerate, covered, at least 2 hours.
Ingredients
- ½ cup shortening
- ½ cup peanut butter
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ tsp. vanilla extract
- 1½ cups plus 5 Tbsp. all-purpose flour
- 2 cups miniature marshmallows
- 1 cup (6 oz.) semisweet chocolate chips
Directions
- Preheat oven to 375°. Cream shortening, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Add flour and mix well. Pat into a greased 12-in. pizza pan. Bake 16 minutes.
- Sprinkle with marshmallows and chocolate chips; bake until lightly browned, about 3-5 minutes longer.
Ingredients
- 3 no-cook lasagna noodles
- 3 bacon strips, diced
- 2 Tbsp. diced sweet or green onion
- 2 Tbsp. diced sweet red pepper
- 4 large eggs
CHEESE SAUCE
- 2 Tbsp. butter
- 2 Tbsp. all-purpose flour
- 1 cup 2% milk
- 1 tsp. grated Parmesan cheese
- ¼ tsp. salt
- 1 cup shredded sharp cheddar cheese
- 3 Tbsp. whole-milk ricotta cheese
Directions
- Soak lasagna noodles in warm water for 20 minutes. In a skillet, cook bacon, onion and red pepper over medium heat until the bacon is crisp, 8-10 minutes. Remove 2 Tbsp. bacon mixture and drain on paper towels; reserve. Whisk eggs and add to skillet; cook and stir until cooked through.
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Preheat oven to 350°. For sauce, melt butter in a saucepan over medium heat; whisk in flour until smooth. Add milk, Parmesan cheese and salt; cook and stir until thickened, 2-3 minutes. Remove from heat; stir cheddar cheese into hot mixture until smooth.
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Drain noodles on paper towels. To assemble lasagna, spread 3 Tbsp. cheese sauce over bottom of a greased 8 x 4-in. loaf pan. Layer with one lasagna noodle, 3 Tbsp. cheese sauce, half the egg mixture and another noodle. Layer with 3 Tbsp. cheese sauce, ricotta cheese and remaining egg mixture. Top with a third noodle, remaining cheese sauce and reserved bacon mixture.
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Bake until bubbly, 10-15 minutes. Cool 5 minutes before cutting.
Ingredients
- 8 bacon strips
- ¾ cup bourbon
- 1 tube (12.4 oz.) refrigerated cinnamon rolls with icing
- ½ cup chopped pecans
- 2 Tbsp. maple syrup
- 1 tsp. minced fresh ginger root
Directions
- Place bacon in a shallow dish; add bourbon. Seal and refrigerate overnight. Remove bacon and pat dry; discard remaining bourbon.
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In a skillet, cook bacon in batches over medium heat until nearly crisp but still pliable. Remove to paper towels to drain. Discard all but 1 tsp. drippings.
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Preheat oven to 375°. Separate dough into eight rolls, reserving icing packet. Unroll spiral rolls into long strips; pat dough to form 6 x 1-in. strips. Place one bacon strip on each strip of dough, trimming bacon as needed, then re-roll forming a spiral. Pinch ends to seal. Repeat with the remaining dough. Transfer to a parchment paper-lined baking sheet; bake until golden brown, 9-11 minutes.
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Meanwhile, combine pecans and maple syrup. In another bowl, stir together ginger with contents of icing packet. In same skillet, heat remaining bacon drippings over medium heat. Add pecans; cook, stirring frequently, until lightly toasted, 2-3 minutes.
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Drizzle icing over warm cinnamon rolls; top with pecans.
Ingredients
- CHICKEN BROTH three 14.5-oz. cans
- DICED TOMATOES one 28-oz. can with basil, garlic, and oregano
- FENNEL 1 bulb, trimmed, quartered, cored, and sliced
- ONION 1 cup chopped
- KALE 8 cups chopped
- CHEESE-FILLED TORTELLINI one 9-oz. pkg.
- FRESH OREGANO 2 Tbsp. chopped
- WHIPPING CREAM 1 to 2 Tbsp.
- PARMESAN CHEESE ½ cup grated
Directions
- In a 6-qt. slow cooker stir together broth, tomatoes with juices, fennel, and onion. Cover; cook on low 6 hours or on high 3 hours.
- If cooking on low, turn to high. Stir in kale, tortellini, and oregano. Cover; cook on high 30 minutes more or until tortellini are tender. Stir in cream. Serve with Parmesan cheese.
Makes 8 servings.
Ingredients
- 2 ½ cups kumquats, halved
- 4 6-oz. fresh salmon fillets, skin on
- 1 large navel orange
- 2 cups water
- 5 Tbsp. extra virgin olive oil, divided
- ½ cup thinly sliced shallots
- 2 tsp. grated fresh horseradish or prepared horseradish
- 2 tsp. packed brown sugar
- 2/3 cup dry white wine
- ¼ cup fresh basil leaves, thinly sliced
- ½ head radicchio, shredded
Directions
- In a medium bowl sprinkle kumquat halves with 1 Tbsp. salt; let stand 25 minutes. Rinse under cold water; drain. Pat dry; set aside.
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Meanwhile, brine salmon: Place fillets in a shallow dish. Over a bowl zest and juice orange; stir in the water and 1 Tbsp. salt until dissolved. Pour over salmon; let brine at room temperature 15 minutes.
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In a 12-inch nonstick skillet heat 3 Tbsp. olive oil over medium heat. Add kumquats and shallots. Cook 8 minutes or until starting to brown, stirring occasionally. Transfer to a small bowl; set aside. Wipe skillet clean.
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Remove salmon from brine; pat dry. Season with salt and black pepper.
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In the same skillet heat 2 Tbsp. oil 1 to 2 minutes over medium heat. Add salmon, skin side down. (Oil will sizzle.) Press with a spatula to keep skin from curling. Cook 8 minutes without moving fish or until skin is brown and crispy and fillet is opaque. Using tongs, carefully turn fillets over; sear 1 minute. Transfer to a cutting board or plate, skin side up. Tent with foil.
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Drain fat from skillet; return to heat. Increase heat to medium-high. Add kumquat-shallot mixture, horseradish, and brown sugar; cook 1 minute. Carefully add wine; cook 2 to 3 minutes or until it reaches a sauce like consistency. Remove from heat. Stir in half the basil.
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Serve salmon over shredded radicchio and kumquat-shallot mixture. Top with remaining basil.
