Crab Appetizer Napoleons

Ingredients:

1/2 of a 17.3-ounce Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 package (8 ounces) cream cheese, softened
1 tablespoon milk
1 tablespoon prepared horseradish
1/4 teaspoon ground black pepper
1 can (about 6 ounces) refrigerated pasteurized crabmeat, drained
4 green onions, sliced (about 1/2 cup)
1/2 cup sliced almond
Paprika

Directions:

Heat the oven to 400 degrees F.

Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 12 (2-inch) circles with a cutter. Place the pastry circles onto a baking sheet.

Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Split each pastry into 2 layers, making 24 in all.

Stir the cream cheese in a medium bowl until smooth. Stir in the milk, horseradish, black pepper and crabmeat.

Spread the crabmeat mixture on 12 bottom pastry layers. Top with the onions, almonds and top pastry layers. Sprinkle with the paprika.
Recipe shared from: http://www.foodnetwork.com/recipes/crab-appetizer-napoleons-recipe/index.html

Sesame Seed Crusted Shrimp

Ingredients

1 large egg
1/2 cup hulled sesame seeds
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Chinese five-spice powder
12 large shrimp, (about 1/2 pound), peeled and deveined
3/4 cup vegetable oil


Directions:

In a small bowl, whisk egg yolk with 1 tablespoon water, and set aside. In another small bowl, combine sesame seeds, flour, salt, pepper, and five-spice powder. Dip shrimp in the egg mixture then in the sesame-seed mixture to coat.
Heat oil in a large skillet over medium heat. Add shrimp; saute until cooked through and sesame-seed crust is golden brown, about 3 minutes per side. Serve shrimp on a bed of sesame noodles.

Recipe shared from: http://www.marthastewart.com/318408/sesame-seed-crusted-shrimp-with-sesame-n?czone=food/fish-and-shellfish/fish-and-shellfishmethod&center=344318&gallery=340479&slide=261965

Beer-Battered Fish

Ingredients:

8 cups vegetable oil
1 cup all-purpose flour
Coarse salt
1/2 teaspoon baking powder
1 cup pale lager
1 1/2 pounds boneless, skinless cod or other firm white-fleshed fish, cut into 1-by-3-inch pieces
lemon wedges, for serving
Tartar Sauce, for serving

Directions:

In a wide 6-quart pot fitted with a deep-fat thermometer, heat oil to 350 degrees over medium-high. Meanwhile, in a medium bowl, whisk together flour, 1 1/2 teaspoons salt, and baking powder. Slowly add beer and whisk batter until smooth. Line a baking sheet with paper towels and place near stove.

Pat fish dry with paper towels and season lightly with salt. In two batches, dip fish into batter (gently shaking off excess) and place in oil. Fry fish, turning occasionally, until deep golden brown and crisp, about 7 minutes per batch (adjust heat as necessary to maintain 350 degrees throughout frying).

With a slotted spoon or mesh strainer, transfer fish to prepared sheet to drain. Keep warm while cooking second batch. Serve with lemon wedges and tartar sauce.

Recipe shared from:  http://www.marthastewart.com/334025/beer-battered-fish?czone=food/fish-and-shellfish/fish-and-shellfish-method&center=344318&gallery=340479&slide=334026

Spaghetti with Shrimp and Bacon

Ingredients:

Coarse salt and ground pepper
12 ounces spaghetti
2 strips bacon, chopped
8 ounces large peeled and deveined frozen shrimp, thawed and halved horizontally
6 scallions, chopped
2 garlic cloves, minced
1 tablespoon fresh lemon juice

Directions:

In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot.

While pasta is cooking, fry bacon in a large skillet over medium until browned, 6 to 8 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate.

Add shrimp, scallions, and garlic to skillet. Cook, stirring frequently, until shrimp are almost opaque, about 1 minute. Add cup pasta water, and bring just to a boil.

Add shrimp mixture and lemon juice to pasta. Season with salt and pepper, and toss to combine. Thin sauce with pasta water as needed. Serve sprinkled with bacon.

Recipe shared from:   http://www.marthastewart.com/313668/spaghetti-with-shrimp-and-bacon?czone=food/fish-and-shellfish/fish-and-shellfish-favorites&center=344318&gallery=339169&slide=262102 

Corn-and-Shrimp Chowder with Bacon

Ingredients:

6 ears corn, husks and silks removed
4 slices bacon, cut into 1/2-inch strips
8 scallions, white and green parts separated and thinly sliced
2 medium baking potatoes, peeled and cut into 1/2-inch pieces
2 tablespoons all-purpose flour
3 cups whole milk
1 teaspoon seafood seasoning
1/2 teaspoon dried thyme leaves
1 pound large peeled and deveined shrimp
Coarse salt and ground pepper
Crackers, for serving (optional)

Directions:

Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Scrape length of each cob with a spoon to release pulp. Discard cobs.

In a large saucepan, cook bacon over medium-high until crisp and browned, 4 to 6 minutes. With a slotted spoon, transfer bacon to paper towels.

Add scallion whites and potatoes to pan; cook, stirring, until scallions have softened, 1 to 3 minutes. Add flour and cook, stirring, 1 minute. Add milk, seafood seasoning, thyme, and 2 cups water.

Bring to a boil; reduce to a simmer and cook, stirring occasionally, until potatoes are tender, 10 to 12 minutes. Add corn, shrimp, and scallion greens. Cook until shrimp are just opaque, 2 to 3 minutes. Season chowder with salt and pepper. Serve topped with bacon, with crackers alongside if desired.

Recipe shared from: http://www.marthastewart.com/332265/corn-and-shrimp-chowder-with-bacon?czone=food/fish-and-shellfish/fish-and-shellfish-favorites&center=344318&gallery=339169&slide=256265 

Panko-Crusted Fish Sticks with Herb Dipping Sauce

Ingredients:

1 large egg, lightly beaten
coarse salt and ground pepper
2 cups panko
1 tablespoon Old Bay Seasoning
2 tablespoons olive oil
1 1/2 pounds tilapia fillets, cut into wide strips (see note, above)
1/2 cup light mayonnaise
1/4 cup fresh parsley, chopped
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice, plus lemon wedges for serving
2 teaspoons prepared white horseradish

Directions

Preheat oven to 475, with racks in top and bottom third. Line two baking sheets with aluminum foil; set aside.
Place egg in a wide shallow bowl; season with salt and pepper. In another bowl, combine panko, Old Bay, and oil. Dip tilapia into egg, shaking off excess, then into panko mixture, pressing to adhere. Place on prepared baking sheets.
Bake until lightly browned, 12 to 15 minutes, rotating sheets from top to bottom halfway through. Meanwhile, in a small bowl, stir together mayonnaise, parsley, mustard, lemon juice, and horseradish; season with salt and pepper. Serve fish sticks with sauce and lemon wedges on the side.

Sesame Orange Shrimp

Ingredients:

2 large egg whites
1/4 cup cornstarch
1/4 cup sesame seeds
Coarse salt and ground pepper
1 1/2 pounds medium shrimp, peeled and deveined
1/4 cup vegetable oil, plus more if needed
1 cup fresh orange juice
2 tablespoons soy sauce
1 tablespoon sugar
4 scallions, trimmed and thinly sliced

Directions:

In a large bowl, whisk together egg whites, cornstarch, sesame seeds, 1 teaspoon salt, and 1/2 teaspoon pepper until frothy. Add shrimp, and toss to coat.

Heat 1/4 cup oil in a large nonstick skillet over medium-high heat. Working in two or three batches, cook shrimp until golden and crisp, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain. Add more oil to skillet if necessary for remaining batches.

Wipe skillet with a paper towel. Add orange juice, soy sauce, and sugar. Boil over high heat until syrupy and reduced to about 1/3 cup, 4 to 5 minutes. Return shrimp to skillet; add scallions, and cook until heated through and coated with sauce, about 1 minute.

Recipe shared from: http://www.marthastewart.com/317146/sesame-orange-shrimp?czone=food/fish-and-shellfish/shellfish-varieties&center=344318&gallery=341264&slide=261970

Seared Scallops with Bacon

Ingredients:

6 slices bacon, cut into 1/4-inch pieces
1 pound large sea scallops, about 16, sliced in half crosswise to form 2 rounds
Salt and freshly ground pepper
2 tablespoons minced shallot, about 2 shallots
1 cup white wine
2 tablespoons unsalted butter

Directions:

Heat a large saute pan over medium-low heat, and add bacon. Cook slowly, stirring frequently, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon, and transfer to a paper-towel-lined plate.

Drain excess fat, leaving a thin coat on bottom of pan. Increase heat to medium, add scallops to pan, and sprinkle with salt and pepper to taste. Cook until golden brown and opaque, about 2 minutes per side.

Transfer scallops to the serving dish, and add shallots to pan. When shallots are translucent, add white wine; scrape browned bits from bottom of pan with a wooden spoon. Cook until liquid is reduced by half, 3 to 4 minutes. Stir in butter, and pour over scallops; top with reserved bacon. Serve over ribbon zucchini.

Recipe shared from:  http://www.marthastewart.com/261239/seared-scallops-with-bacon?czone=food/fish-and-shellfish/shellfish-varieties&center=344318&gallery=340481&slide=261239 

Bay-Scallop Po' Boy with Spicy Mayo

Ingredients:

1/3 cup light mayonnaise
1 garlic clove, minced
1 tablespoon fresh lemon juice, plus lemon wedges, for serving
3/4 teaspoon paprika
Hot sauce, to taste
Coarse salt and ground pepper
1/4 cup plain dried breadcrumbs
1 tablespoon all-purpose flour
1 pound bay scallops, patted dry
1/2 cup vegetable oil, such as safflower
4 hot dog buns
4 lettuce leaves

Directions:

In a small bowl, combine mayonnaise, garlic, lemon juice, teaspoon paprika, and hot sauce; season with salt and pepper. Set spicy mayo aside.

In a medium bowl, combine breadcrumbs, flour, and remaining 1/2 teaspoon paprika; season with salt and pepper. Add scallops, and toss to coat.

In a medium nonstick skillet, heat oil over medium-high. Working in two batches, fry scallops, tossing occasionally, until golden and cooked through, 2 to 3 minutes. Using a slotted spoon, transfer scallops to a paper-towel-lined plate; season with salt.

Dividing evenly, spread inside of buns with spicy mayo. Top with a lettuce leaf, then scallops. Serve po boys immediately, with lemon wedges.

Recipe shared from:  http://www.marthastewart.com/334029/bay-scallop-po-boy-with-spicy-mayo?czone=food/fish-and-shellfish/shellfish-varieties&center=344318&gallery=340481&slide=258701 

Egg and Sausage Waffle Wrap

Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon baking soda
2 eggs, lightly beaten
2 cups buttermilk
1/2 teaspoon vanilla extract
8 tablespoons (1 stick) butter, melted and cooled
Nonstick spray
1 tablespoon olive oil
1 pound bulk breakfast sausage, formed into 4 small patties
4 whole eggs
Smoked salt and freshly ground black pepper
4 slices pepper jack cheese
Chopped fresh cilantro, for garnish
Hot sauce, for garnish

Directions:

Preheat the oven to 250 degrees F and prepare a cookie sheet with a cooling rack on top.

In a large bowl, whisk together the flour, baking powder, salt and baking soda. Add in the beaten eggs,buttermilk, vanilla extract and butter. Stir until well combined.

Spray the waffle iron with nonstick spray. Pour about 1 cup batter into the preheated waffle iron and cook the waffle according to the waffle maker's instructions. As each waffle is cooked, place it onto the prepared rack in the oven to keep warm.

In a medium saute pan over medium heat, add the olive oil and the sausage patties. Cook until browned and cooked through, about 8 minutes, turning occasionally. Place the sausage on a plate and keep in the oven while you cook the eggs.

In the same pan as the sausage drippings, crack the 4 remaining eggs and cook for 2 minutes over low heat. Season with salt and pepper. Cover with a lid and cook until the whites set, an additional 2 minutes. (If the oil is absorbed, drizzle more into the pan.)

Remove the waffles and sausages from the oven. On warmed plates, place 1 waffle and top with a sausage patty, 1 sunny side up egg and 1 slice pepper jack cheese. Garnish with chopped cilantro and hot sauce. Fold over and eat like a taco.
Recipe shared from: http://www.foodnetwork.com/recipes/aaron-mccargo-jr/egg-and-sausage-waffle-wrap-recipe/index.html

Cheese Omelet With Roasted Tomatoes and Onions

Ingredients:

3 tablespoons extra-virgin olive oil
4 plum tomatoes, trimmed and halved crosswise
1 small white onion, sliced into 4 rounds
Kosher salt and freshly ground pepper
1 cup panko (Japanese breadcrumbs) or plain breadcrumbs
10 large eggs
2 tablespoons milk
4 tablespoons mixed chopped herbs (such as parsley and dill) and/or scallions
4 teaspoons unsalted butter
4 ounces shredded gruyere or Swiss cheese (about 1 cup)

Directions:

Preheat the oven to 450 degrees F. Brush a baking dish with 1 tablespoon olive oil. Season the tomatoes and onion rounds with salt and pepper and add to the dish, cut-side up. Mix the remaining 2 tablespoons olive oil with the panko and sprinkle over the tomatoes and onion. Bake until tender and golden brown, 15 to 20 minutes.

Whisk the eggs, milk and herbs in a bowl; season with salt and pepper. Heat a small nonstick skillet over medium-high heat. Add 1 teaspoon butter, swirling to coat. When the foam subsides, add one-quarter of the egg mixture. Cook 10 seconds, then move a rubber spatula around the edge of the pan until the mixture is just set, about 1 minute. Scatter one-quarter of the cheese down the center, then fold the omelet in half. Cook about 30 more seconds, or to desired doneness. Transfer to a plate. Repeat to make 3 more omelets. Serve with the roasted tomatoes and onions.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/cheese-omelet-with-roasted-tomatoes-and-onions-recipe/index.html

Chorizo, Potato & Green Chile Omelet

Ingredients:

6 oz. chorizo
1 small red onion, chopped
3 cups frozen Southern-style hash browns
1 can (4 oz.) chopped green chiles, undrained
1 pkg. (8 oz.)  Mexican style shredded  cheese, divided
4 whole eggs
8 egg whites
1/2 cup sour cream
1/2 cup red salsa

Directions:

1. Heat oven to 350 degrees F.

2. Cook chorizo and onions in medium ovenproof skillet on medium heat 8 min. or until chorizo is done, stirring frequently. Add potatoes and chiles; cook 2 min., stirring occasionally.

3. Remove from heat. Stir in 1/2 cup cheese; spread to form even layer in skillet.

4. Whisk eggs and sour cream until well blended; pour over chorizo mixture. Top with remaining cheese.


Recipe shared from: http://www.foodnetwork.com/recipes/chorizo-potato-green-chile-omelet-recipe/index.html

Rosemary Flat Bread

Ingredients:

1 teaspoon instant yeast
1-1¼ cups water
3 cups all-purpose flour
2 teaspoons kosher or sea salt
6 tablespoons extra-virgin olive oil
½ cup sun-dried tomatoes, chopped fine
1 tablespoon fresh rosemary, chopped coarse
Garnish with rosemary sprigs and kosher or sea salt (coarse)

Directions:

Combine yeast and ¼ cup warm water; set aside.

Gently stir together flour and salt in the bowl of a standing mixer. Use dough hook attachment. Turn mixer on, slowly add ¾ cup water, yeast mixture and 2 tablespoons olive oil. Next, add sun-dried tomatoes and 1½ teaspoons rosemary. Process for about 30 seconds until the mixture forms a ball and is slightly sticky to the touch. If the dough is too dry and does not form a ball, add a little of the remaining ¼ cup water. Turn dough out onto a lightly floured surface and knead until smooth, about 1 minute.

Pour 1 tablespoon olive oil into a large bowl and add the dough, turning over once to coat both sides. Cover the bowl with plastic wrap and let the dough rise in a warm place for about 1½ hours until it doubles in size.

Heat wood-fired or propane grill to medium-high.

Uncover dough, punch it down with fist, then transfer to a lightly floured work surface. Divide in half. Roll each half with a rolling pin or wine bottle to ½-inch thick. Brush with remaining olive oil and sprinkle with rosemary, pressing it lightly into the dough's surface.

Place flatbread directly onto grill, grilling each side until it is puffed, firm and well-browned, about 2 minutes per side. Serve hot, sprinkled with a little coarse salt and garnished with a couple of fresh rosemary sprigs.

Recipe shared from: http://www.nuggetmarket.com/recipes.php?id=181&image=240 

Chocolate Bowls with Raspberries & Chocolate Mousse

Ingredients:

12 oz. semi-sweet chocolate chips
4 decorator balloons – partially filled with air to a 5-inch diameter
10" x 10" sheet of aluminum foil
3 oz. cream cheese, softened
2 tablespoons butter, softened
¾ cup confectioner's sugar
¼ cup unsweetened cocoa
1 tablespoon milk
½ tablespoon vanilla extract
1 cup heavy whipping cream
1 pint fresh raspberries
Mint leaves for garnish

Directions:

To Make Chocolate Bowls:

In a heavy saucepan, melt chocolate over low heat until it reaches a smooth consistency. Remove chocolate from heat and let sit at room temperature for 5-7 minutes.

Lay aluminum foil on a cookie sheet. Dip the bottom half of each balloon into chocolate, transferring each to the aluminum foil. Rest balloons for 3-4 minutes, then repeat process.

Place balloons into the refrigerator for 1 hour. Remove and gently pop one balloon at a time, carefully peeling it away from the inside of the chocolate bowl. Leave in a cool environment, loosely covered.

To Make Chocolate Mousse:

With a mixer, cream together cream cheese and butter on medium speed. Add confectioners sugar, cocoa, milk, and vanilla extract. Continue to beat mixture until light and fluffy. Transfer to a separate container.

Whip heavy cream on medium speed until stiff peaks form. Fold whipped cream into cream cheese mixture with a rubber spatula. Spoon mixture into a decorating bag with a large rosette tip. Pipe this mixture into each chocolate bowl, leaving room for the berries. Return filled bowls to refrigerator and chill for about 2 hours.

Just before serving, add fresh raspberries to chocolate bowl and garnish with fresh mint leaves.
Recipe shared from: http://www.nuggetmarket.com/recipes.php?id=219

Red Potato Gratin with Gruyere & Fontina

Ingredients:

15-20 small-medium red potatoes, sliced wafer thin
1 tablespoon garlic, minced
2 tablespoons Dijon mustard
1½ cups heavy cream
1 cup Gruyere cheese, grated
1 cup Fontina cheese, grated
1 tablespoon olive oil
Kosher or sea salt and cracked black pepper to taste

Directions:

Preheat the oven to 400°F.

In a large mixing bowl, whisk together the heavy cream, Dijon and garlic; add salt and pepper. Cut the potatoes as thin as possible using either a mandoline or your sharpest knife and place them in the cream mixture to marinate.

Rub the olive oil all over the sides and bottom of an 11-inch gratin pan and then begin shingling the potato slices in a single layer on the bottom of the pan. When the first layer is finished, sprinkle a thin layer of both Fontina and Gruyere on top of the potatoes (it should be about 2 tablespoons of each, depending on the shape of your pan). Repeat this process until you have 3-4 layers of potatoes and cheese, then pour the cream mixture over the top, filling it up about halfway; make sure you reserve enough of the Gruyere to liberally coat the top layer of potatoes.

Cover with foil and bake in the oven for 30 minutes, then remove the cover and bake for up to 20 minutes longer or until the top is golden-brown. Remove from the heat and allow to cool for at least 30 minutes before cutting and serving.
Recipe shared from: http://www.nuggetmarket.com/recipes.php?id=56

Arancina (Risotto Cakes)

Ingredients:

2 cups saffron risotto (cooled)
1 egg
2 cups breadcrumbs
¼ cup Mozzarella, diced to ¼-inch cubes
4 cups canola oil

Directions:

Preheat oil over medium heat to 365°F.

Mix the risotto, egg and ¼ cup breadcrumbs in a large bowl. Form into golfball-sized rounds and press 1 cube Mozzarella into the middle of the ball. Roll each ball in breadcrumbs and fry in hot oil until golden brown.

Recipe shared from: http://www.nuggetmarket.com/recipes.php?id=210

Penne with Chicken & Tomatoes in Adobo Cream Sauce

Ingredients:

1 lb. box penne pasta
1½ lbs. boneless skinless chicken breasts
Kosher or sea salt, cracked black pepper and extra-virgin olive oil to taste

Velouté:
3 tablespoons unsalted butter
2 shallots, minced
⅓ cup all-purpose flour
2 cups chicken stock
2 cups heavy cream

Tomato Sauce:
3 large tomatoes, cut to ½-inch slices
6 cloves garlic, smashed
Pinch kosher or sea salt
½ teaspoon cracked black pepper

1½ cups Pecorino Romano cheese, grated
3 tablespoons chipotle chiles in adobo, puréed
3 large tomatoes, diced
¾ cup flatleaf parsley, chopped fine

Directions:

Preheat oven to 400ºF.

Coat chicken breasts in a little olive oil, salt and pepper. Place a grill or sauté pan on medium-high heat and sear chicken breasts, 2 minutes on each side. Place chicken breasts on a sheet pan and place in oven for 15 minutes to finish cooking. Remove chicken from oven, slice thin and set aside.

Place tomato slices, crushed garlic, salt and pepper in a medium saucepan and add enough water just to cover tomatoes. Stew tomatoes over low heat for 20 minutes or until most of the water has evaporated and the tomatoes are nice and soft. Purée tomatoes in Cuisinart or other food processor, creating a sauce; set aside.

Heat chicken stock and keep at a simmer.

Heat butter in a saucepot on medium heat and add shallots. Turn heat to low and sweat shallots for a few minutes. Gradually add flour, whisking constantly – allowing butter to absorb into the flour – creating a roux. Gradually add heated chicken stock to roux, whisking constantly and allowing stock to thicken as you go. Once all of stock is added, pour in the heavy cream and continue cooking on low heat until mixture has thickened a bit, enough to coat the back of a spoon. Gradually add grated Pecorino Romano, whisking constantly. Whisk in puréed chipotles and puréed tomato sauce. Next, fold sliced chicken into sauce along with diced fresh tomatoes and chopped parsley; keep warm over low heat. Stir periodically to prevent scorching.

Cook penne in plenty of salted water until al dente. Drain pasta; add pasta to Adobo sauce, heat through and serve.
Recipe shared from: http://www.nuggetmarket.com/recipes.php?id=74&image=221

Outrageous Strawberry Pie

Ingredients:

1 cup boiling water

1 box (4-serving size) strawberry-flavored gelatin

2/3 cup Yoplait® 99% Fat Free creamy strawberry or creamy vanilla yogurt

1 1/4 cups Chex® cereal

1 1/4 cups small pretzel twists

1/3 cup butter or margarine, melted

1 1/2 cups sliced fresh strawberries

1 cup fat-free whipped topping

4 medium fresh strawberries, cut in half

Directions:

In medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir in yogurt until melted and smooth. Cover; refrigerate about 1 hour 30 minutes or until thickened but not set.

Meanwhile, heat oven to 350°F. Place cereal and pretzels in food-storage plastic bag; crush with rolling pin to make 1 1/2 cups. In small bowl, stir crushed cereal mixture and melted butter until well mixed. Press mixture firmly in bottom of ungreased 9-inch glass pie plate. Bake about 10 minutes or until crust is light golden brown. Set aside to cool.

Beat gelatin mixture with electric mixer on high speed 7 to 8 minutes or until doubled in volume. Fold in sliced strawberries; pour over crust. Cover; refrigerate at least 1 hour or until firm.

To serve, cut pie into wedges. Top with whipped topping and strawberry halves. Refrigerate any remaining pie.
Recipe shared from: http://www.bettycrocker.com/recipes/outrageous-strawberry-pie/5cd67c38-5c07-401c-9797-0958895c7c54

Light Chicken Parmesan

Ingredients:

2 slices whole-wheat sandwich bread, torn into pieces
1 tablespoon grated Parmesan cheese
1 teaspoon olive oil
Coarse salt and ground pepper
2 tablespoons all-purpose flour
1 large egg white
4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
3/4 cup shredded part-skim mozzarella (3 ounces)
1 can (28 ounces) whole peeled tomatoes, in puree
1 garlic clove, minced

Directions:

Preheat oven to 425 degrees, with rack in upper third. Line a rimmed baking sheet with aluminum foil; set aside. In a food processor, place bread, Parmesan, oil, and a pinch each salt and pepper. Pulse until coarse crumbs form; transfer to a shallow bowl. Place flour in a second shallow bowl; season with salt and pepper. Place egg white in a third shallow bowl, and beat with a fork until frothy.

Dip top side of a chicken breast in flour, shaking off excess. Dip same side in egg white, letting excess drip off, then in breadcrumbs, pressing to adhere. (Do not bread other side.) Repeat with remaining chicken and transfer, breaded side up, to prepared baking sheet. Bake until breadcrumbs are crisp and browned, 8 to 10 minutes. Remove from oven; sprinkle with mozzarella. Continue baking until chicken is opaque throughout and cheese is lightly browned, 2 to 4 minutes.

Meanwhile, in a large skillet, place tomatoes, breaking them up with your fingers. Add garlic; season with salt and pepper. Bring to a boil, reduce to a simmer, and cook until sauce has thickened, 6 to 8 minutes. Serve chicken with a generous amount of tomato sauce.

Recipe shared from:    http://www.marthastewart.com/316385/light-chicken-parmesan?czone=food/comfort-foods-center/comfort-foods-dishes&center=854190&gallery=274953&slide=168134

Nachos Supremo

Ingredients:

4 bone-in, skin-on chicken breast halves
Coarse salt and freshly ground pepper
1 1/2 (16-ounce) bags tortilla chips
3 cups shredded cheddar cheese
3 cups shredded Monterey Jack cheese
Black Bean and Cherry Tomato Salsa (see recipe below)
Charred Tomatillo Salsa (see recipe below)
Nacho Cheese Sauce (see recipe below)
Guacamole, for serving
Sour cream, for serving
Sliced jalapenos, for serving
Julienned radishes, for serving
Chopped fresh cilantro, for serving

Directions:

Preheat oven to 400 degrees.
Season chicken with salt and pepper and wrap in parchment paper-lined foil; place on a rimmed baking sheet. Transfer to oven and bake until chicken is cooked through, about 1 hour.

Unwrap chicken; remove skin and discard. Remove chicken from bones and cut into small pieces; discard bones and set chicken aside.

Decrease oven temperature to 350 degrees. Layer one third of the chips on a large ovenproof platter or in a baking dish. Top with 1 cup cheddar and 1 cups of Monterey Jack. Repeat process twice with remaining chips and cheese. Transfer to oven and bake until cheese is melted, 5 to 10 minutes.

Remove from oven and top with reserved chicken, both salsas, cheese sauce, guacamole, sour cream, jalapenos, radishes, and cilantro; serve immediately.

Black Bean and Cherry Tomato Salsa

Ingredients:

1 pint cherry tomatoes, halved
1 (15.5-ounce) can black beans, rinsed and drained
1/2 cup packed cilantro, coarsely chopped
Juice of 1 lime
Coarse salt and freshly ground pepper

Directions:

Place tomatoes, black beans, cilantro, and lime juice in a medium bowl; season with salt and pepper. Stir to combine.

Charred Tomatillo Salsa

Ingredients:

2 pounds tomatillos, husks removed, rinsed, and patted dry
1/2 large sweet onion, cut into 1-inch pieces (about 1 cup)
1 large jalapeno, coarsely chopped
2 tablespoons freshly squeezed lime juice
3 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1 1/2 teaspoons coarse salt

Directions:

Preheat broiler with rack set in upper position. Place tomatillos on a rimmed baking sheet and broil, turning once, until skins are blistered and charred, about 10 minutes. Remove from broiler. Transfer baking sheet to a wire rack and let cool on baking sheet.

Meanwhile, place onion, jalapeno, lime juice, cilantro, mint, and salt in the bowl of a food processor. Quarter tomatillos and add them, along with any accumulated juices from the baking sheet, to the bowl of the food processor; pulse just until combined.

Transfer salsa to refrigerator and let chill for at least one hour before serving and up to overnight.

Nacho Cheese Sauce

Ingredients:

1/3 cup vegetable oil
2 1/2 cups minced red onion
4 jalapenos, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/3 cup all-purpose flour
2 cups heavy cream
3/4 cup lager-style beer
4 cups grated cheddar cheese (about 1 pound)
4 cups grated Monterey Jack cheese (about 1 pound)
3 tomatoes, chopped
Coarse salt and freshly ground pepper

Directions:

Heat oil in a large saucepan over medium heat. Add onion, jalapenos, cumin, chili powder, and cayenne pepper; cook, stirring, until onion is very soft, about 6 minutes. Add flour and cook, stirring, 1 to 2 minutes.

Slowly add cream and beer; cook, stirring, until thickened, about 5 minutes. Add both cheeses and tomatoes; cook, stirring, until melted and well combined.

Remove from heat and season with salt and pepper; serve immediately with nachos.

Recipe shared from: http://www.marthastewart.com/326842/nachos-supremo?czone=holiday/sixty-days-of-summer/recipes-ideas&center=276964&gallery=356416&slide=178234

Chipotle-Chicken Sandwiches

Ingredients:

6 tablespoons olive oil
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/2 cup diced onion
1/4 cup diced celery
1 tablespoon finely chopped garlic
1 1/2 cups mayonnaise or salad dressing
1 package (1 oz) taco seasoning mix
1 chipotle chile in adobo sauce (from 7-oz can), seeded, finely chopped (2 teaspoons)
3 cups diced cooked chicken
1/4 cup chopped fresh chives
2 tablespoons chopped fresh parsley
1 egg, beaten
1 cup bread crumbs
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits (8 biscuits)
2 butter, melted

Directions:

In 10-inch skillet, heat 2 tablespoons of the oil over medium heat. Add red and green bell peppers, onion and celery; cook 4 to 6 minutes, stirring occasionally, until tender. Stir in garlic; cook 2 to 3 minutes, stirring occasionally, until garlic is tender. Remove from heat; cool 10 minutes.

Meanwhile, in small bowl, mix 1 cup of the mayonnaise, 1 tablespoon of the taco seasoning and chipotle chile; set aside.

Heat oven to 350°F. In medium bowl, mix cooked vegetables, chicken, chives, parsley, egg, 1 tablespoon of the taco seasoning, 1/2 cup of the bread crumbs and remaining 1/2 cup mayonnaise; set aside.

Separate dough into 8 biscuits. Gently flatten each biscuit to 3 inches in diameter; place on ungreased cookie sheet. Brush butter on tops of biscuits; sprinkle with 1 tablespoon of the taco seasoning. Bake as directed on can; keep warm.

Meanwhile, in same skillet, heat remaining 1/4 cup oil over medium heat. In shallow dish, mix remaining 1/2 cup bread crumbs and taco seasoning. Shape chicken mixture into 8 patties, 1/2 inch thick. Coat patties completely with crumb mixture. Cook patties in oil 5 to 6 minutes, turning once, until golden brown. Remove patties from skillet; drain on paper towels.

Split biscuits; spread 1 tablespoon mayonnaise mixture on split sides of each biscuit. Place patties between biscuit halves. Serve with remaining mayonnaise mixture.

Recipe shared from: http://www.pillsbury.com/recipes/chipotle-chicken-sandwiches/e951da81-1d1d-49b6-955e-a97d35460421/#

Easy Grilled Turkey, Bacon and Swiss Sandwich

Ingredients:

8 slices bacon
3 tablespoons butter, softened
8 slices whole-grain bread
6 tablespoons finely chopped sun-dried tomatoes in oil
8 slices Swiss cheese (1 oz each)
12 oz oven-roasted turkey breast slices

Directions:

In 12-inch nonstick skillet, cook bacon until crisp; drain on paper towels.

Meanwhile, spread butter on one side of each bread slice. Spread rounded tablespoons of the tomatoes on unbuttered side of 4 of the bread slices. Top each with one slice of the cheese, turkey, bacon, the second slice of cheese and the remaining bread slice, buttered side up.

Heat griddle or 12-inch nonstick skillet over medium heat. In hot skillet, cook sandwiches 3 minutes or until cheese is slightly melted and bread is browned. Turn sandwiches over; cook 3 minutes longer or until cheese is melted and sandwich is deep golden brown.

Recipe shared from: http://www.pillsbury.com/recipes/grilled-turkey-bacon-and-swiss-sandwich/666dbf48-4ac4-42ab-b7af-d6a53578ad6f/#

Creamy Apple Puffs

Ingredients:

Puffs

4 oz cream cheese (from 8-oz package), softened

1/4 cup powdered sugar

1 can (17.3 oz) Pillsbury® Grands!® Homestyle refrigerated extra rich biscuits

1 cup loosely packed shredded unpeeled apple (about 1 large), drained on paper towels

1/4 cup chopped dates

Icing

1/2 cup powdered sugar

2 to 3 teaspoons milk

Directions:

Heat oven to 350°F. In small bowl, mix cream cheese and 1/4 cup powdered sugar until well blended; set aside. 

Separate dough into 8 biscuits; separate each evenly into 2 rounds. On ungreased cookie sheet, place 8 rounds. Spread each biscuit round on cookie sheet with 1 tablespoon cream cheese mixture to within 1/2 inch of edge. 

Top each with 1 rounded tablespoon loosely packed apple and 1 rounded teaspoon dates. Press remaining 8 biscuits halves out slightly. Place each on apple-topped biscuit round; press edges to seal. 

Bake 14 to 18 minutes or until golden brown. Meanwhile, blend 1/2 cup powdered sugar with enough milk for desired drizzling consistency until smooth. 

Immediately remove rolls from cookie sheet. Drizzle icing over warm rolls.

Recipe shared from: http://www.pillsbury.com/recipes/creamy-apple-puffs/451e4717-6285-4d3f-b864-f031177c10e3/#

Cheesy Ham and Apple Cups

Ingredients:

1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits (10 biscuits)
1/3 cup sour cream
1/2 teaspoon Dijon mustard
1/4 cup apricot preserves
3/4 cup finely chopped cooked ham steak or cooked ham
3/4 cup finely chopped tart apple
3/4 cup shredded sharp white or yellow Cheddar cheese (3 oz)
2 tablespoons finely chopped green onions (2 medium)

Directions:

Heat oven to 375°F. Spray 10 regular-size muffin cups (2 3/4x1 1/4 inches) with Crisco® Original No-Stick Cooking Spray.

Separate biscuit dough into 10 biscuits. On waxed paper, press each biscuit into 3-inch round. Press each dough round in muffin cup.

In medium bowl, stir sour cream, mustard and preserves until well blended. Stir in ham, apple, cheese and onions until well blended. Divide ham mixture among muffin cups.4Bake 18 to 25 minutes or until edges of biscuits are golden brown. Cool in pan 5 minutes. Serve warm.

Recipe shared from: http://www.pillsbury.com/recipes/cheesy-ham-and-apple-cups/6c6a0478-77c9-4256-a801-58e95dead04b/#

Ham and Egg Crescent Bake

Ingredients:

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
4 eggs
1 cup diced cooked ham
1/4 cup chopped red bell pepper
1 cup shredded Cheddar-Monterey Jack cheese blend (4 oz)

Directions:

Separate or cut dough into 2 long rectangles. Press rectangles in bottom and 1/2 inch up sides of ungreased 12x8-inch (2-quart) glass baking dish (if using crescent rolls, press perforations to seal).

In bowl, beat eggs; pour into dough-lined pan. Top with ham, bell pepper and cheese.3Bake at 375°F 15 to 20 minutes.

Recipe shared from: http://www.pillsbury.com/recipes/ham-and-egg-crescent-bake/c91fcb05-baca-44bd-9d43-a148f66d5f28/#

Coconut-Key Lime Pie

Ingredients:

1 can (14 ounces) sweetened condensed milk
1 can (13.5 ounces) unsweetened coconut milk
1/3 cup fresh or bottled Key lime juice
7 large egg yolks
1 Easy Press-In Pie Crust, made with graham crackers (see recipe below)
2 cups cold heavy cream
2 tablespoons confectioners' sugar
3 tablespoons sweetened shredded coconut, toasted

Directions:

Preheat oven to 325 degrees. In a medium bowl, whisk together condensed milk, coconut milk, lime juice, and egg yolks until smooth. Pour into crust and bake until set but still slightly wobbly in center, 40 minutes. Let cool on a wire rack, 1 1/2 to 2 hours, then refrigerate 3 hours (or up to 1 day).

In a large bowl, using an electric mixer, beat cream and sugar on high until stiff peaks form, about 3 minutes. To serve, top pie with whipped cream and sprinkle with toasted coconut.


Easy Press-In Pie Crust

Ingredients:

6 ounces cookies (about 12 graham crackers, 46 vanilla wafers, or 30 chocolate wafers, such as Famous)
3 tablespoons sugar
1/4 teaspoon coarse salt
5 tablespoons unsalted butter, melted

Directions:

Preheat oven to 350 degrees. In a food processor, pulse cookies until finely ground (you should have about 1 1/2 cups). Add sugar, salt, and butter and pulse until combined.
Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. (If using a springform pan, press crumbs halfway up sides.) Bake until crust is dry and set, about 12 minutes. Let cool completely in plate on a wire rack before filling.

Recipe shared from: http://www.marthastewart.com/329043/coconut-key-lime-pie

Raspberry Custard Tart

Ingredients:

1 sheet frozen puff pastry, thawed
1 cup creme fraiche
1/4 cup sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon coarse salt
2 large eggs
1 tablespoon all-purpose flour
4 cups raspberries (about four 6-ounce containers)

Directions:

Roll out pastry sheet to a 12-by-14-inch rectangle. Line a 10-inch ceramic tart dish with pastry, pressing it into bottom and up side of dish. Trim edge, leaving 1/2 inch to hang over rim of dish. Refrigerate dough 20 minutes.

Preheat oven to 400 degrees. Prick dough all over with a fork. Generously line shell with parchment, and fill with pie weights or dried beans. (Parchment should drape over rim of dish to prevent shell from overbrowning.) Bake shell 35 minutes. Remove parchment and weights, and bake shell until pale golden brown, about 2 minutes more. Let shell cool 5 minutes. Reduce heat to 350 degrees.

Meanwhile, make the filling: Whisk together creme fraiche, sugar, vanilla, salt, eggs, and flour in a medium bowl until smooth.

Pour filling into tart shell, and bake until custard is set, about 20 minutes. Let cool on a wire rack 30 minutes. To serve, top tart with raspberries.

Pineapple-Mustard-Glazed Easter Ham

Ingredients:

2 medium pineapples, peeled lengthwise, cored, and cut crosswise into 1/4-inch-thick slices
3 cups sugar
2 cups water
1/4 cup cup country-style mustard
1 smoked, bone-in ham (10 pounds), trimmed of excess skin and all but a 1/4-inch layer of fat
40 whole cloves
1 cup cup dry white wine
Mustard greens, for garnish (optional)

Directions:

Bring pineapples, sugar, and water to a boil in a large saucepan. Reduce heat; simmer, skimming foam. Cook until pineapples are translucent and mixture has reduced to 4 cups, 60 to 80 minutes. Transfer to a large bowl; let cool. Stir in mustard. (Glaze will keep, covered and refrigerated, for 3 days.)

Preheat oven to 350 degrees with rack in lowest position. Score ham with a sharp knife in a pattern of 1 1/4-inch diamonds. Press a clove into the center of each diamond. Place ham, cut side down, in a roasting pan; drizzle wine over top. Coat ham with half the glaze. Cover with parchment, then foil, and bake for 1 hour. Remove from oven.

Increase oven temperature to 425 degrees. Uncover ham, and coat with remaining glaze (some will fall to the bottom of the pan). Bake, uncovered, basting occasionally, until browned, 40 to 45 minutes. (Tent bone with foil if it becomes too dark.) Transfer ham to a cutting board; let rest for at least 30 minutes before carving. Serve with pan drippings and pineapple. Garnish with mustard greens if desired.

Recipe shared from:  http://www.marthastewart.com/338328/pineapple-mustard-glazed-ham?czone=holiday/easter-center/easter-center-recipes&center=276968&gallery=274211&slide=283288 

Easter Pizza Piena

Ingredients:

Pizza Piena Dough (see recipe below)
8 large eggs
2 pounds fresh ricotta cheese
7 ounces sweet Italian dry sausage, very finely chopped
1 cup grated Parmesan cheese
1 pound fresh unsalted mozzarella cheese, chopped
1 teaspoon freshly ground black pepper
1/2 cup chopped fresh flat-leaf parsley
1 large egg yolk, beaten

Directions:

Preheat oven to 375 degrees.
On a lightly floured work surface, roll out larger disk of dough into an 1/8-inch thick rectangle about 19 by 15 inches. Fit into a 13-by-9-inch baking dish leaving a 1-inch overhang; set aside.

Roll out second smaller disk of dough to about 1/8 inch thick and cut four 15-by-1-inch strips; set aside. Cut remaining dough into three 11-by-1-inch strips; set aside.

Place eggs and ricotta in the bowl of an electric mixer fitted with the paddle attachment; mix until well combined. Add sausage, parmesan, mozzarella, pepper, and parsley; continue mixing until well combined. Pour mixture over dough in baking dish.

With the long end of the baking dish facing you, place the three 11-inch strips of dough vertically over the top of the filling, spacing evenly apart. Starting in the middle, weave one of the 15-inch strips over and under the vertical strips (folding back every other vertical strip makes this easier). Continue weaving the remaining three 15-inch strips until lattice is complete. Fold over the overhanging pieces of dough and press with a fork to seal.

Brush dough with egg yolk and transfer to oven. Bake until golden brown, about 1 hour and 10 minutes. Serve warm.

Pizza Piena Dough

Ingredients:

4 cups all-purpose flour
1 tablespoon baking powder
Pinch of salt
3 tablespoons vegetable shortening, chilled
2 tablespoons unsalted butter, chilled
4 large eggs
1/2 cup plus 2 tablespoons water

Directions:

In a large bowl, whisk together flour, baking powder, and salt. Using a pastry cutter, cut in shortening and butter until combined.

Make a well in the center of flour mixture and add eggs; stir until just combined. Slowly stir in water until a dough begins to form. Turn dough out onto work surface and knead slightly until dough is smooth. 

Form dough into 2 disks, one slightly larger than the other, and wrap each with plastic wrap. Let dough stand at least 20 minutes before rolling out.

Recipe shared from: http://www.marthastewart.com/319548/easter-pizza-piena?czone=holiday/easter-center/easter-center-recipes&center=276968&gallery=274211&slide=259863

Frittata with Ham and Spinach

Ingredients:

6 large eggs
1/4 cup ricotta
1/2 cup chopped ham
1 teaspoon coarse salt
1/4 teaspoon ground pepper
1 teaspoon olive oil
1 cup baby spinach

Directions:

Preheat oven to 350 degrees. In a bowl, whisk eggs, ricotta, and chopped ham; season with coarse salt and ground pepper. In a medium ovenproof nonstick skillet, heat olive oil over medium. Add baby spinach; cook until wilted. Stir in egg mixture and cook until edge sets, 1 minute. Transfer skillet to oven. Cook frittata until center is set, 15 minutes. Invert frittata onto a plate to serve.

Recipe shared from:  http://www.marthastewart.com/330173/frittata-with-ham-and-spinach?czone=holiday/easter-center/easter-center-recipes&center=276968&gallery=335050&slide=254720

Oven Browns

Ingredients:

Coarse salt and freshly ground pepper
3 pounds russet potatoes, peeled and cut into 1 1/2-inch pieces (8 cups)
1/2 cup extra-virgin olive oil
1/2 stick unsalted butter, cut into small pieces
1 yellow onion, finely diced (1 cup)
Garnish: 1 to 2 rosemary sprigs

Directions:

Preheat oven to 425 degrees. In a large pot of salted boiling water, cook potatoes until just tender, 10 to 12 minutes. Drain. Let potatoes dry 10 minutes, then spread in an even layer on a rimmed baking sheet.

Drizzle potatoes with oil, and dot with butter. Taste a potato for seasoning. Add more salt if necessary, and season with pepper.

Roast potatoes until beginning to turn golden, 30 to 35 minutes. Distribute onion evenly over potatoes. Reduce heat to 400 degrees, and roast until potatoes are golden and onions are tender, 25 to 30 minutes. Garnish with rosemary.

Recipe shared from:  http://www.marthastewart.com/892764/oven-browns?czone=holiday/easter-center/easter-center-recipes&center=276968&gallery=335050&slide=892764

Cinnamon-Bun Bites

Ingredients:

1/2 cup warm water
1 tablespoon active dry yeast (from two 1/4-ounce envelopes)
4 1/2 cups all-purpose flour, plus more if needed
4 large eggs
1 1/4 cups sugar
2 teaspoons coarse salt
1 stick unsalted butter, softened, plus 1/2 stick, melted, and more for dish
2 tablespoons ground cinnamon
Vanilla Glaze (see recipe below)

Directions:

Pour water into the bowl of a stand mixer. Sprinkle yeast evenly over water, and let stand until foamy, 5 to 7 minutes. Whisk until smooth, then whisk in 1/2 cup flour to form a loose paste. Let rise in a warm place until yeast mixture has risen and fallen, about 30 minutes.

Add eggs, 1/4 cup sugar, salt, and remaining flour to yeast mixture. Knead dough, using dough hook attachment on mixer, until smooth, 4 to 5 minutes.

Add 1 stick butter, and knead until dough is smooth and elastic, about 10 minutes (add a little more flour if the dough is too sticky). Turn out dough onto an unfloured work surface, and knead by hand until very smooth, about 3 minutes. Transfer dough to another bowl, and let rise in a warm place, covered with a damp cloth or plastic wrap, until doubled, 1 1/2 to 2 hours. Punch down dough; press out air bubbles.

Lightly butter a 9-inch pie plate or 9-inch square glass baking dish. Place melted butter in a bowl. Stir together remaining 1 cup sugar and the cinnamon in another bowl.

Roll dough into 1-inch balls (you should have about 45). Working with 1 at a time, dip balls into melted butter, then roll in cinnamon sugar and place in pie plate. Stack balls to form a dome. Sprinkle with any remaining cinnamon sugar, and drizzle with any leftover butter. Cover with plastic wrap, and let balls rise by half, about 1 hour.

Preheat oven to 350 degrees. Unwrap balls, and place pie plate on a baking sheet. Bake until golden and firm, and a wooden skewer inserted into the center comes out clean, 50 to 55 minutes. Let bites cool in dish 15 minutes, then drizzle with glaze.
Vanilla Glaze

Ingredients:

1 cup confectioners' sugar, sifted
1/2 teaspoon coarse salt
2 tablespoons unsalted butter, melted
2 tablespoons whole milk
1 teaspoon pure vanilla extract

Directions:

Stir together sugar and salt in a small bowl.

Whisk together butter, milk, and vanilla, and stir into sugar until mixture forms a smooth paste. Keep glaze at room temperature until ready to drizzle over cinnamon-bun bites. Before using, whisk until smooth.

Recipe shared from: http://www.marthastewart.com/893055/cinnamon-bun-bites?czone=holiday/easter-center/easter-center-recipes&center=276968&gallery=335050&slide=893055

Lemon Layer Cake

Ingredients:

For cake layers:
1 cup canola oil, plus additional for greasing cake pans
2 1/2 cups brown-rice flour mix
1/2 teaspoon salt
1 tablespoon baking powder
1 teaspoon xanthan gum
1 cup milk
1 teaspoon vanilla
1 tablespoon finely grated fresh lemon zest
2 cups granulated sugar
4 large eggs

For lemon curd:
2 teaspoons finely grated fresh lemon zest
1/4 cup fresh lemon juice
1/4 cup plus 2 tablespoons granulated sugar
3 large egg yolks
1/4 teaspoon guar gum
1/2 stick (1/4 cup) unsalted butter, cut into tablespoon pieces
1/4 teaspoon lemon extract

For lemon frosting:

2 sticks (1 cup) unsalted butter, softened
3 1/2 cups confectioners sugar
1/4 cup fresh lemon juice
1/2 teaspoon lemon extract
2 teaspoons finely grated fresh lemon zest

Directions:

Make cake layers:
Put oven rack in middle position and preheat oven to 350°F. Brush cake pans with canola oil. Line bottom of each pan with a round of parchment or wax paper, then oil paper.

Whisk together flour mix, salt, baking powder, and xanthan gum until combined well. Stir together milk, canola oil (1 cup), vanilla, and zest in another bowl.

Beat together sugar and eggs in a large bowl with an electric mixer at medium speed just until combined, about 1 minute. Reduce speed to low and add flour and milk mixtures alternately in batches, beginning and ending with flour mixture and mixing until just combined.

Divide batter evenly between cake pans, smoothing tops, and bake until a wooden pick or skewer inserted in center of each cake layer comes out clean, 35 to 40 minutes.

Cool cake layers in pans on racks 10 minutes. Run a thin knife around edge of 1 cake layer and invert rack over cake pan, then invert cake onto rack. Repeat with second layer. Peel off paper and cool layers completely.

Make curd:
Whisk together zest, lemon juice, sugar, yolks, a pinch of salt, and guar gum in a 1-quart heavy saucepan. Add butter and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 5 minutes. Whisk in extract. Immediately pour curd into a bowl, then cover surface with wax paper and chill until cold, about 30 minutes.

Make frosting:
Beat butter with an electric mixer at high speed until light and fluffy, about 1 minute. Reduce speed to low and add confectioners sugar, lemon juice, extract, and zest, then mix until creamy and smooth, about 2 minutes.

Frost cake:
Halve each cake layer horizontally using a long serrated knife. Spread bottom half of each cake layer with half of lemon curd, then top with remaining cake layers to form two sandwiched cakes. Put 1 sandwiched cake on a cake stand or platter and spread a heaping 1/2 cup frosting over top, then cover with remaining sandwiched cake. Frost top and sides of cake with remaining frosting.

Recipe shared from: http://www.epicurious.com:80/recipes/food/views/Lemon-Layer-Cake-233013#ixzz1rPLFbWKT

Hazelnut-Butter Cookies with Mini Chocolate Chips

Ingredients:

1 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup creamy unsalted hazelnut butter
1/2 cup sugar
1/2 cup (packed) golden brown sugar
1 large egg
1 teaspoon vanilla extract
1 12-ounce package semisweet mini chocolate chips (2 cups)

Directions:

Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter, hazelnut butter, and both sugars in large bowl until light and fluffy. Beat in egg and vanilla. Beat in flour mixture. Stir in chocolate chips. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated. Soften dough slightly at room temperature before shaping.)

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Using 1 level tablespoon for each cookie, roll dough between palms of hands into 1-inch balls. Arrange 1 inch apart on prepared sheets. Bake 1 sheet at a time until cookies are golden brown, about 12 minutes. Let cool on sheets on racks 5 minutes. Transfer cookies to racks and cool. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.)

Recipe shared from: http://www.epicurious.com:80/recipes/food/views/Hazelnut-Butter-Cookies-with-Mini-Chocolate-Chips-108976#ixzz1rPJuERPe

Pan-Fried Ravioli in Vodka Sauce

Ingredients:

1bag (25 oz) frozen beef-filled ravioli

3 tablespoons extra-virgin olive oil

1 tablespoon butter or margarine

2 cloves garlic, finely chopped

3 plum (Roma) tomatoes, seeded, chopped

1 jar (25 to 26 oz) vodka pasta sauce

3/4 cup shredded Parmesan or Asiago cheese (3 oz)

Directions:

1. In 6-quart Dutch oven, heat 4 quarts water to boiling. Add ravioli. Cook 3 minutes; drain.

2. In 12-inch nonstick skillet, heat 1 tablespoon of the oil and half of the butter over medium heat. Add half of the drained ravioli. Cook 3 to 4 minutes, stirring once or twice, until golden brown. Remove to large serving platter; cover to keep warm. Repeat with 1 tablespoon oil, the remaining butter and ravioli. Remove to platter.

3. To same skillet, add remaining 1 tablespoon oil and the garlic. Cook over medium heat 30 to 60 seconds, stirring occasionally, until garlic is tender. Stir in tomatoes. Cook 1 to 2 minutes, stirring constantly, until hot. Stir in pasta sauce. Cook 2 to 3 minutes, stirring once, until thoroughly heated.

4. Pour sauce over ravioli. Sprinkle with cheese.

Recipe shared from: http://www.bettycrocker.com/recipes/pan-fried-ravioli-in-vodka-sauce/b4a5f898-350c-4695-85db-9495e91912b0

Devil's Food Cake with Chocolate-Orange Buttercream

Ingredients:

Cake:
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon coarse kosher salt
1/4 teaspoon baking soda
1/2 cup whole milk
1/2 cup plain whole-milk yogurt
1 1/2 cups (packed) golden brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 teaspoons dried lavender blossoms,* finely ground in spice mill
4 large eggs

Buttercream frosting:
8 ounces bittersweet or semisweet chocolate, chopped
1/2 cup unsweetened cocoa powder
7 tablespoons (or more) water

1 1/2 cups (3 sticks) unsalted butter, room temperature
4 cups powdered sugar, divided
1 tablespoon grated orange peel
2 teaspoons vanilla extract
1/2 teaspoon coarse kosher salt
1 tablespoon Grand Marnier or other orange liqueur

Chocolate curls



preparation

For cake:
Position rack in center of oven and preheat to 325°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms of pans with parchment paper rounds. Stir chocolate in top of double boiler set over simmering water until smooth. Remove from over water. Cool to barely lukewarm.

Sift flour and next 4 ingredients into medium bowl. Whisk milk and yogurt to blend in small bowl. Using electric mixer, beat brown sugar, butter, and lavender in large bowl until smooth. Beat in eggs, 1 at a time. Beat in melted chocolate until smooth. Mix in dry ingredients alternately with milk mixture in 3 additions each. Divide batter between prepared pans.

Bake cakes until tester inserted into centers comes out clean, about 30 minutes. Cool cakes in pans on racks 15 minutes. Turn cakes out onto racks; remove parchment and cool completely.

For buttercream frosting:
Stir 8 ounces chocolate in top of double boiler set over simmering water until smooth. Cool until barely lukewarm but still pourable. Mix cocoa powder and 7 tablespoons water in heavy small saucepan. Stir over medium-low heat until smooth and thick but still pourable, adding more water by teaspoonfuls if necessary. Cool.

Beat butter, 1/3 cup powdered sugar, and orange peel in large bowl to blend. Add melted chocolate, vanilla, and salt; beat until smooth. Beat in cocoa mixture. Gradually add remaining 3 2/3 cups powdered sugar and beat until frosting is smooth. Mix in Grand Marnier.

Place 1 cake layer on platter. Spread 1 1/2 cups frosting over top of cake. Top with second cake layer. Spread remaining frosting over top and sides of cake, swirling decoratively. Mound chocolate curls in center of cake. (Can be made 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature 2 hours before serving.)

*Dried lavender blossoms are available at natural foods stores and at some specialty foods stores and farmers' markets.

Recipe shared from:  http://www.epicurious.com:80/recipes/food/views/Devils-Food-Cake-with-Chocolate-Orange-Buttercream-109274#ixzz1rPF5pydP

Lemon and White Chocolate Mousse Parfaits with Strawberries

Ingredients:

5 large egg yolks
1/2 cup sugar
1/2 cup fresh lemon juice
4 teaspoons finely grated lemon peel
Pinch of salt
1/4 cup plus 2 2/3 cups chilled heavy whipping cream
1 3.5-ounce bar high-quality white chocolate (such as Lindt or Perugina), finely chopped
5 cups sliced hulled strawberries (about 2 pounds)

Directions:

Whisk egg yolks, sugar, lemon juice, lemon peel, and salt in medium metal bowl to blend. Set bowl over saucepan of simmering water. Whisk until mixture is very thick and thermometer inserted into center registers 160°F to 170°F, about 6 minutes. Remove bowl from over water. Cool lemon mousse base to room temperature.

Combine 1/4 cup cream and white chocolate in another medium metal bowl. Set bowl over saucepan of barely simmering water. Stir constantly until chocolate is soft and almost melted. Remove bowl from over water and stir until white chocolate is melted and smooth. Cool white chocolate mousse base to room temperature.

Beat remaining 2 2/3 cups cream in large bowl until firm peaks form. Divide whipped cream between both mousse bases, folding in 1 cup at a time (about 3 cups for each).

Layer scant 1/4 cup lemon mousse in each of 8 parfait glasses or wineglasses; top with 2 tablespoons strawberries. Layer scant 1/4 cup white chocolate mousse over strawberries. Repeat layering 1 more time. Can be made 1 day ahead. Cover with plastic wrap and chill. Cover and chill remaining strawberries.

Spoon strawberries over top of each parfait, if desired, and serve.

Recipe shared from: http://www.epicurious.com:80/recipes/food/views/Lemon-and-White-Chocolate-Mousse-Parfaits-with-Strawberries-352046#ixzz1rPDtO8iM

Cream Puffs with Lemon-Cream Filling

Ingredients:

Lemon-cream filling:
1/2 cup sugar
1 large egg
1/4 cup fresh lemon juice
1 1/2 teaspoons finely grated lemon peel
Pinch of salt
3 tablespoons unsalted butter, diced
1 cup chilled heavy whipping cream

Cream puffs:
3/4 cup water
3/4 cup whole milk
3/4 cup (1 1/2 sticks) unsalted butter, diced
1/2 teaspoon salt
1 1/2 cups sifted all purpose flour (sifted, then measured)
6 large eggs, divided

Assembly:
Robin Eggs malted milk candy (optional)
4 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped

Special Equipment: Pastry bag with 1/2-inch plain round tip

Directions:

For lemon-cream filling:
Combine sugar, egg, lemon juice, lemon peel, and pinch of salt in heavy small saucepan; whisk to blend. Add butter. Stir constantly over medium-low heat until curd is hot and thick enough to coat spoon (do not boil), 4 to 5 minutes.

Transfer lemon curd to medium bowl. Using electric mixer, beat cream in another medium bowl until peaks form. Fold whipped cream into curd in 3 additions. Cover and chill filling 1 hour. Can be made 2 hours ahead. Keep chilled.

For cream puffs:
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425°F. Line 2 large rimmed baking sheets with parchment paper. Bring first 4 ingredients to boil in heavy large saucepan over medium heat, stirring with wooden spoon until butter melts. Add flour all at once and stir vigorously until dough forms and pulls away from sides of pan. Continue to stir until film forms on pan bottom, 1 to 2 minutes longer. Transfer dough to large bowl. Cool 5 minutes, stirring occasionally. Add 1 egg and, still using wooden spoon, beat until blended. Add remaining 5 eggs, 1 at a time, beating until blended after each, then beat until dough is smooth and shiny, 2 to 3 minutes.

Working in batches, transfer dough to pastry bag fitted with 1/2-inch plain round tip. Pipe 1- to 1 1/4-inch mounds, spaced about 2 inches apart, onto prepared baking sheets. Using wet finger, smooth tops of mounds.

Bake puffs 15 minutes. Reverse baking sheets. Reduce oven temperature to 350°F. Continue to bake until puffs are dry, firm, and deep golden brown, 30 to 35 minutes longer. Cool puffs on baking sheets.

For assembly:
Cut each puff horizontally in half; pull out any soft dough. Fill puff bottoms with 1 tablespoon lemon-cream filling. Place egg-shaped candy atop filling, if desired. Press on puff tops to adhere.

Place white chocolate in medium metal bowl. Set bowl over small saucepan of barely simmering water. Stir until chocolate is soft and almost melted. Remove from over water; stir until completely melted and smooth. Using teaspoon, drizzle white chocolate decoratively over each cream puff. Arrange filled puffs on platter. Refrigerate until chocolate glaze sets, at least 15 minutes and up to 3 hours.

Recipe shared from: http://www.epicurious.com:80/recipes/food/views/Cream-Puffs-with-Lemon-Cream-Filling-358200#ixzz1rPCcJ8eI