Hearty Vegetable Soup

from Recipes Rock

1 pound ground beef, cooked
1 can diced tomatoes (don't drain)
1 can corn, drained
3 potatoes, peeled and cubed
4 carrots, peeled and diced
2 stalks celery, chopped
1/2 onion, chopped
2 cups water
4 cubes beef bouillon
1/2 tsp. dried basil
1/2 tsp. dried oregano
1 tsp. salt
1/4 tsp. black pepper

Combine all ingredients in a crock pot. Cover and cook on low heat for 6-8 hours.

Honey-Lime Enchiladas

from Recipes Rock

6 T. honey
5 T. lime juice (2 limes)
1 T. chili powder
1/2 tsp. garlic powder (I use more)
 1 pound chicken, cooked and shredded (3 small chicken breasts or some shredded rotisserie chicken)
10 flour tortillas
cheese, shredded
16 oz. green chili enchilada sauce
1/3 C. heavy cream or just milk (the recipe calls for 1 C but that seemed like alot and it was good with alot less)

Mix the first 4 ingredients and toss with the shredded chicken. Let it marinate for at least 1/2 hour. Pour about 1/2c. enchilada sauce on the bottom of a 9x13 glass baking dish. Fill flour tortillas with chicken and shredded cheese, saving about 1c. of the cheese to sprinkle on top. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 for 30 minutes until brown and crispy on top.

Fresh Green Bean and Tomato Salad

from Paula Deen at Food Network

Ingredients

• 1/2 pound fresh green beans, trimmed
• 1/2 cup fresh or frozen green peas
• 2 tomatoes, seeded and cut into quarters
• 2 hard-boiled eggs, cut into quarters
• 1 can water chestnuts, drained and sliced
• Several green onions, sliced
• Salt and pepper
• 1/2 cup mayonnaise
• Dash lemon juice
• 1 large head romaine or red leaf lettuce, washed and dried thoroughly

Directions

Blanch beans in a large pot of boiling, salted water until tender, about 5 minutes. Remove to an ice water bath to stop the cooking. Drain beans and set aside. In the same pot of boiling water, blanchpeas until slightly tender, about 30 seconds to 1 minute. Remove peas to the ice water bath; drain and set aside.

Place beans, peas, tomatoes, eggs, water chestnuts, and green onions in a large bowl and season with salt and pepper. Addmayonnaise and lemon juice and stir to combine. Serve over lettuce leaves.

Spiced Crabmeat Corn Chowder

from KSL.com

Ingredients:

• 4 T. butter
• 1 small onion, finely chopped
• 2 ribs celery, diced
• 1 russet potato, peeled and cut into ½” dice
• 1 jalapeno pepper, cored and diced
• ¼ cup flour
• 2 cups half and half
• 2 cups clam broth
• 1 tsp. Old Bay seasoning or Cajun seasoning
• 8 oz. crabmeat (1/2 lb.)
• 2 cups frozen corn kernels, thawed slightly
• ½ cup chopped fresh cilantro
• 1 tsp. kosher salt
• Garnish: Old Bay seasoning, chopped cilantro and ¼ lb. crabmeat (optional)

Method:

In a 4-quart saucepan, heat butter and sauté the onion and celery until soft, about 2 minutes on medium heat. Stir in the potato and jalapeno pepper. Cover; “sweat” the vegetables for 2-3 minutes, until potatoes are tender, not quite cooked through, stirring often.

Stir the flour into vegetables; cook 1 minute on medium heat. Whisk in the half and half, broth and Old Bay seasoning. Simmer on low heat for 3-4 minutes, allowing the chowder to thicken slightly, whisking often to prevent lumps and flour sticking to bottom of pan. Stir in crabmeat, corn, cilantro, and corn. Cook on low heat for 2-3 minutes, until corn is heated through. Taste for seasoning. Serve at once with a sprinkle of Old Bay seasoning on top, chopped cilantro and a small mound of crabmeat. Serves 4-6.http://www.ksl.com/index.php?nid=204&sid=7703695

Chocolate Chip Cupcakes

from My Baking Addiction

Makes 12 Cupcakes

Ingredients
3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
3/4 cup semi sweet chocolate chips

Directions
1. Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
2. Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour. Gently fold in chocolate chips.
3. Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
4. Cool in pan 5 minutes; transfer to a wire rack to cool completely.

Chocolate Cream Cheese Frosting
(enough to liberally frost 12-16 cupcakes)

Ingredients
8 ounces of cream cheese; room temperature
1/2 cup (1 stick) unsalted butter; room temperature
4 tablespoons shortening* (Crisco)
1 teaspoon pure vanilla extract
1/4 teaspoon Kosher salt
3 ounces unsweetened chocolated; melted and slightly cooled.
4 cups confectioners’ sugar; sifted

Directions
1. In the bowl of a stand mixer fitted with the paddle attachment cream the butter, cream cheese and shortening until well blended.
2. Add in the vanilla and salt and mix on low speed until well combined.
3. Gradually pour in the chocolate until thoroughly combined.
4. Add in the confertioners’ sugar one cup at a time until completely incorporated.

Notes:
1. I use Crisco for a little stability in my frosting, if you are opposed to Crisco, simply sub in a few more tablespoons of butter.
2. The brown cupcake liners and the piping tip used are both from Bake It Pretty.

Caputo's Sardinian Style Gnocchi

from KSL.com

Ingredients:

• 2 T extra virgin olive oil
• 3 oz. pancetta, diced
• 1 onion, chopped
• 1/4 cup parsley, chopped
• 8 oz. ground pork
• 8 oz. ground lamb
• 1 1/4 lb. ripe tomatoes, chopped, or 1-28 oz. can Italian tomatoes, chopped
• 2 bay leaves
• 6 fresh sage leaves
• salt and freshly ground pepper to taste
• 1 lb. gnocchi
• grated pecorino cheese for the table

Method:

Place the olive oil in a large skillet and heat. Add the pancetta, onion and parsley and saute gently. Add the pork and lamb and cook until browned. Stir in the tomatoes, bay leaves, sage, salt and pepper. Cook for about one hour, or until the sauce is thickened.

Cook the gnocchi in a pot of water until al dente, drain and place on a serving dish. Pour the prepared suace over the gnocchi and sprinkle with the grated cheese, serve with additional cheese.

Bacon & Tomato Pasta

from Guy Fieri at Food Network

Ingredients

• 2 tablespoons kosher salt
• 16 ounces spaghetti pasta
• 1 pound thick-cut bacon or pancetta, chopped
• 3 tablespoons extra-virgin olive oil
• 1 cup red onion, diced
• 1 teaspoon red chili flakes
• 3 tablespoons garlic, minced
• 2 cups Roma tomatoes, diced
• 1/4 cup red wine
• 4 tablespoons basil, chiffonade
• 1/4 cup freshly grated Parmesan
• Salt and freshly ground black pepper

Directions

In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta isal dente.

In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.

Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.

Meat Loaf from Ina Garten

from Ina Garten on Food Network

• 1 tablespoon good olive oil
• 3 cups chopped yellow onions (3 onions)
• 1 teaspoon chopped fresh thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons Worcestershire sauce
• 1/3 cup canned chicken stock or broth
• 1 tablespoon tomato paste
• 2 1/2 pounds ground chuck (81 percent lean)
• 1/2 cup plain dry bread crumbs (recommended: Progresso)
• 2 extra-large eggs, beaten
• 1/2 cup ketchup (recommended: Heinz)

Directions

Preheat the oven to 325 degrees F.

Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.

In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.

Chocolate Chip Pumpkin Cookies

1 16 oz can pumpkin
1 box of spice cake mix
1/2 bag of chocolate chips

Mix pumpkin and spice cake mix together. Add chocolate chips. Spoon onto greased cookie sheet and bake for 10-12 minutes at 350 degrees.

soft taco filling: shrimp with lime dressing and crunchy vegetables

from Rick Bayless

Camarones a la Vinagreta

Makes about 3 cups, enough for 12

Recipe from Season 5 of Mexico - One Plate at a Time

---

Ingredients

Shrimp
1 lime, halved
1/2 teaspoon black peppercorns, very coarsely ground
1/4 teaspoon allspice berries, very coarsely ground
3 bay leaves
12 ounces shrimp (40 to 50 count), in their shells

Completing the dish
1/2 small red onion, cut into 1/4-inch dice
1 ripe medium-small tomato, cored and cut into 1/4-inch dice
5 radishes, finely diced
1 1/2 tablespoons finely chopped fresh cilantro
2 1/2 tablespoons freshly squeezed lime juice
5 tablespoons vegetable oil, preferably half olive oil and half vegetable oil
1 teaspoon salt
2 or 3 leaves romaine lettuce, for garnish
sprigs of cilantro, for garnish

---

Directions

1. The shrimp. Squeeze the two lime halves into a medium saucepan, then add the two squeezed rinds, the black pepper, allspice, bay leaves and 1 quart water. Cover and simmer over medium-low heat for 10 minutes.
Raise the heat to high, add the shrimp, re-cover and let the liquid return just barely to a simmer. Immediately remove the pan from the heat, hold the lid slightly askew and strain off all the liquid. Re-cover tightly, set aside for 5 to 8 minutes, until the shrimp are cooked through, then rinse the shrimp under cold water to stop the cooking.
Peel the shrimp, then devein them (if you want) by running a knife down the back to expose the dark intestinal track and scraping it out. If the shrimp are medium or larger, cut them into 1/2 -inch bits; place in a bowl.

2. Other preliminaries. Add the red onion, tomato, radish and cilantro to the shrimp. In a small bowl or jar with a tight fitting lid, combine the lime juice, oil and salt.

3. Combine and serve. Shortly before serving, mix the dressing ingredients thoroughly, then pour over the shrimp mixture. Toss to coat everything well, cover and refrigerate or set aside at room temperature.
Line a shallow bowl with the lettuce leaves. Taste the shrimp mixture for salt, scoop it into the prepared bowl and serve, garnished with sprigs of cilantro.

spaghetti al tonno

from Food Wishes

Ingredients:
7 ounces tuna
3 cups tomato sauce
1/2 cup white wine, something decent
2 tablespoons olive oil
3 cloves minced garlic
red pepper flakes, to taste
1 teaspoon anchovy paste
1 teaspoon sugar
2 tablespoons capers
1/2 cup chopped parsley
1 pound of your favorite spaghetti

Directions:

see URL above

spaghetti with red clam sauce

from Food Wishes

Ingredients:

1 pound pasta
2 cans (6.5 oz) chopped clams in juice
3 cups tomato sauce (plus 1/4 cup water to rinse jar)
1 cup good white wine
1 tbl anchovy paste or 2 fillets
3 cloves garlic
1 tsp red pepper flakes
2 tbl capers
2 tbl olive oil
Parmesan to taste
salt and pepper to taste
fresh herb to taste, basil or Italian parsley

Directions:

See the URL above

chocolate lava cake

from Food Wishes

Ingredients:
2 large eggs
2 large egg yolks
5 tbsp butter
3 tbsp sugar
3.5 oz dark chocolate (this is one standard chocolate bar)
3 tbsp flour
4 tsp good (aka expensive) cocoa powder
pinch salt
1/8 tsp vanilla

Directions:

See the URL above

penne in almond sauce

from Giada De Laurentiis at Food Network

Ingredients

• 1 pound penne pasta
• 2 cups (9 ounces) blanched, slivered almonds
• 2 1/2 cups low-sodium chicken stock
• 1/4 cup extra-virgin olive oil
• 3 cloves garlic, peeled and smashed
• 2 store-bought, rotisserie chicken breasts, skinned, boned and cut into 1/2-inch cubes (about 2 cups)
• 1 cup frozen petite peas
• 3/4 cup heavy cream
• 1 large lemon, zested
• Kosher salt and freshly ground black pepper
• 2 cups grated Parmesan
• 1/2 cup chopped fresh basil leaves

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

In a blender, combine the almonds, chicken stock, olive oil, and garlic. Blend until the mixture is smooth. Pour the mixture into a large skillet and turn the heat on to medium. Bring the mixture to a boil and cook, stirring constantly, until the mixture thickens, about 3 to 4 minutes. Add the chicken, peas, cream and lemon zest. Cook, stirring frequently until the chicken is heated through, about 4 minutes (mixture will be thick). Season with salt and pepper, to taste

Put the cooked pasta into a serving bowl and add 1/2 cup of the Parmesan. Toss together until the pasta is coated. Add the chicken mixture, the remaining cheese and the basil. Toss the ingredients together, adding the reserved pasta water, as needed, to loosen the sauce. Season with salt and pepper, to taste, and serve.

shrimp, feta, and orzo salad

serves 2

1 garlic clove, minced

3/4 Tbl. fresh lemon juice

2 Tbl. olive oil

1 1/2 tsp. minced fresh oregano leaves

salt and freshly ground black pepper

1/2 lb. medium shrimp (about 18), shelled and devined

3/4 cup orzo, uncooked

1/3 cup crumbled feta (about 2 oz.) - do not put in salad if plan to have leftovers, sprinkle over each individual serving

1 medium tomato, chopped

3 scallions, sliced

1/2 cup packed fresh flat-leaf parsley leaves, finely chopped

1 cup baby greens, washed and rinsed

dressing:

1/2 garlic clove, chopped

2 Tbl. fresh lemon juice

1/4 cup fresh flat-leaf parsley leaves

2 tsp. minced fresh oregano leaves

freshly ground black pepper to taste

1/4 cup olive oil

directions:

1. in a bowl, whisk together garlic, lemon juice, olive oil, oregano, and salt and pepper to taste. Add shrimp to marinade, stirring to coat well.

2. Marinate shrimp, covered and chilled, 1 hour. Prepare grill pan.

3. Meanwhile, cook orzo according to package instructions. Transfer to a large bowl and let cool.

4. For the dressing, combine all six ingredients in a blender until emulsified.

5. When orzo is cool, stir in feta, tomato, scallions, and parsley leaves. Add dressing to taste and toss well. Season with salt and pepper.

6. Remove shrimp from marinade; discard marinade. Grill shrimp until just cooked through, about 2 minutes on each side.

7. Using tongs, remove shrimp from grill pan and toss gently with orzo mixture.

8. Line salad bowls with baby greens and fill with orzo salad.

Sausage-Filled Stars

1 lb. bulk sausage
1-1/2 c. (6 ounces) shredded cheddar cheese
1-1/2 c. (6 ounces) shredded Monterey Jack cheese
1 medium sweet red pepper, diced
1 medium green pepper, diced
1 can (4 ounces) chopped green chillies, drained
1 can (4-1/2 ounces chopped ripe olives, drained
1 envelope ranch salad dressing mix
48 wonton wrappers
Vegetable oil

In a skillet, cook sausage over medium heat until no longer pink; drain. Add cheeses, peppers, chilies, olives and dressing mix; mix well. Set aside. Brush both sides of wrappers with oil; press onto bottom and up sides of greased muffin cups.

Bake at 350 degrees for 5 minutes or until golden brown. Transfer to a baking sheet. Fill each with about 2 tablespoons of the sausage mixture. Bake for 5 minutes or until heated through. Serve warm.
Yield: 4 dozen.

Fish Taco Platter

Pickled Red Onion & Jalapenos:
1 red onion (about 12 ounces), halved lengthwise, cut thinly crosswise
5 whole small jalapenos
2 c. seasoned rice vinegar
3 tablespoons fresh lime juice
1 tablespoon course kosher salt

Place onion and jalapenos in heatproof medium bowl. Mix vinegar, lime juice, and salt in small saucepan. Bring just to boil, stirring until salt dissolves. Pour over onion and jalapenos. Let stand at room temperature at least 1 hour and up to 8 hours. (Can be made 1 week ahead. Cover and refrigerate.)

Baja Cream:
1/2 c. mayonnaise
1/2 c. sour cream
2 tablespoons. fresh lime juice
1 tsp. (packed finely grated lime peel
Pinch of salt

Whisk all ingredients in small bowl. (Can be made 3 days ahead. Cover and refrigerate.)

Tomatillo Salsa Verde:
12 ounces tomatillos, husked stemmed, divided
4 green onions, white and green parts separated
1 jalapeno chile
2 garlic cloves, unpeeled

1 1/4 c. (packed) fresh cilantro leaves
1 tablespoon (or more) fresh lime juice

Preheat oven to 375 F. Lightly oil roasting pan. Char half of tomatillos, white parts of green onions, and jalapeno directly over gas flame or in broiler. Transfer charred vegetables to prepared roasting pan. Add remaining tomatillos and garlic cloves to pan. Roast until all vegetables are soft, about 12 minutes. Cool.

Stem and seed jalapeno. Place all roasted vegetables, green onion tops, cilantro, and 1 tablespoon lime juice in blender. Puree until smooth, stopping to push vegetables down into blades several times. Transfer to medium bowl. Season with salt and more lime juice if desired.

Fish:
2 c. buttermilk
1/2 c. chopped fresh cilantro
3 tablespoons hot pepper sauce
3 teaspoons course kosher salt, divided
1 tablespoon fresh lime juice
2 pounds skinless halibut sea bass or striped bass filets, cut into 1/2x1/2-inch strips

Mix buttermilk, cilantro, hot pepper sauce, 1 teaspoon salt, and lime juice in large bowl. Add fish; toss. Cover; chill at least 1 hour and up to 3 hours.

16 corn tortillas
2 c. self-rising flour
Vegetable oil (for frying)

Preheat oven to 300 F. Wrap tortillas in foil; place in oven to warm. Whisk flour and remaining 2 teaspoons salt in medium bowl. Add enough oil to large skillet to reach depth of 1 inch. Heat oil until thermometer registers 350 F. Working in batches, remove fish from marinade and dredge in flour. Carefully add fish to skillet, cover partially, and fry until golden brown, turning occasionally, about 4 minutes. Transfer to paper-towel-lined baking sheet to drain, then transfer to oven to keep warm.

Fresh Salsa
Guacamole

Set up buffet with all taco fixings, along with fresh salsa and guacamole.

Rigatoni with Eggplant Puree

from Giada De Laurentiis at Food Network

• 1 medium eggplant, cut into 1-inch cubes
• 1 pint cherry tomatoes
• 3 cloves garlic, whole
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon red pepper flakes
• 1/4 cup toasted pine nuts
• 1 pound rigatoni pasta
• 1/4 cup torn fresh mint leaves
• 3 tablespoons extra-virgin olive oil
• 1/2 cup grated Parmesan

Directions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

In a large bowl combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red

pepper flakes. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.

While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the vegetables. Roast until golden, about 8 minutes. Remove from the oven and reserve.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1 1/2 cups of the cooking liquid.

Transfer the roasted vegetables to a food processor. Add the torn mint leaves and extra-virgin olive oil. Puree the vegetables.

Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy. Sprinkle the pine nuts over the top and serve.

Mexican Bean Salad

from All Recipes

Ingredients:

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can kidney beans, drained

1 (15 ounce) can cannellini beans, drained and rinsed

1 green bell pepper, chopped

1 red bell pepper, chopped

1 (10 ounce) package frozen corn kernels

1 red onion, chopped

1/2 cup olive oil

1/2 cup red wine vinegar

2 tablespoons fresh lime juice

1 tablespoon lemon juice

2 tablespoons white sugar

1 tablespoon salt

1 clove crushed garlic

1/4 cup chopped fresh cilantro

1/2 tablespoon ground cumin

1/2 tablespoon ground black pepper

1 dash hot pepper sauce

1/2 teaspoon chili powder

Directions

1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.http://allrecipes.com/Recipe/Mexican-Bean-Salad/Detail.aspx