Fresh cocktails

Lillet Spritz
Lillet Blanc + Prosecco, lemon, orange slices, + mint + ice

Basil Lemon Drop
Handful of Basil (muddled) + 3 c vodka, 1.5 c lemon juice, 1.5c simple syrup, ice.

Rose Cucumber Cooler
Rse (dry), 1 c St Germain, 1/2 c lemon juice, 1 thinly slice lemon, 6" of thinly sliced cucumber

Chicken Parm Casserole

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• 1 (16 ounce) package uncooked rotini pasta
• 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
• 2 cups vegetable oil for frying
• 2 cups flour
• 4 eggs, beaten
• 2 cups Italian seasoned bread crumbs

• 2 tablespoons garlic powder
• 1 (16 ounce) package shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 1/2 (32 ounce) jars marinara sauce
• 1/2 cup dry red wine (such as Sangiovese)
• 1/2 cup grated Parmesan cheese

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• PREP
  20 mins
• COOK
  1 hr 30 mins
• READY IN
  1 hr 55 mins

Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
2. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C), and preheat an oven to 350 degrees F (175 degrees C).
3. Place the flour, egg, and bread crumbs in 3 separate bowls. Mix the garlic powder into the bread crumbs. Working in batches, coat the chicken breast in the flour, then dip them in the egg, and finally coat with the bread crumbs. Carefully fry the coated chicken in the hot oil in small batches until golden brown and no longer pink in the center, 3 to 4 minutes. Drain the fried chicken over paper towels.
4. Combine cooked pasta, fried chicken, 1/2 package of mozzarella cheese, and 1/2 cup grated Parmesan cheese in a large bowl. Stir in the marinara sauce. Pour the red wine into the empty marinara sauce jar; cover and shake the jar, and empty the contents into the bowl of pasta. Stir to combine. Spread pasta mixture in a large casserole dish, and cover with aluminum foil.
5. Bake in the preheated oven for 30 minutes. Remove the aluminum foil and sprinkle with the remaining 1/2 package of mozzarella cheese and 1/2 cup of Parmesan cheese. Return to the oven, and continue baking until the cheese has melted, about 30 minutes. Remove from the oven, and allow to rest for 5 minutes before serving. Serve hot.

Creamy Spinach and Broccoli Lasagna

TOTAL TIME: 1:15

PREP: 0:35

LEVEL: MODERATE

SERVES: 4

INGREDIENTS

• 1 tbsp. olive oil
• 1 small onion
• kosher salt
• Pepper
• 2 clove garlic
• 1 package frozen leaf spinach
• 1 package frozen broccoli florets
• 1 container part-skim ricotta
• 6 oz. part-skim mozzarella
• 0.50 c. grated Romano cheese
• 1 c. whole milk
• 4 oz. cream cheese
• 1 pinch freshly grated or ground nutmeg
• 8 no-boil lasagna noodles

DIRECTIONS

1. Heat oven to 425 degrees F. Heat the oil in a large skillet over medium-low heat. Add the onion, 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally, until very tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute.
2. While the onion is cooking, thaw the spinach and broccoli according to package directions. Squeeze the spinach of excess moisture and pat the broccoli dry. Roughly chop both and place in a large bowl. Mix in the ricotta, 1 cup mozzarella, and 1/4 cup Romano.
3. Add the milk to the onions and whisk to combine. Bring to a simmer, then whisk in the cream cheese, nutmeg, and remaining 1/4 cup Romano. Gently simmer (do not boil), stirring occasionally, until slightly thickened, 2 to 3 minutes.
4. Spread 1/2 cup of the sauce on the bottom of an 8-inch square baking dish. Top with 2 1/2 noodles (breaking as necessary to fit). Spread a third (about 1/3 cup) of the remaining sauce over the top. Dollop with a third (about 1 1/3 cups) of the ricotta mixture. Repeat twice.
5. Sprinkle with the remaining 1/2 cup mozzarella, cover tightly with foil and bake for 20 minutes. Uncover and bake until the noodles are tender (a sharp knife should go through with no resistance) and the top is golden brown, 8 to 10 minutes more. Let rest for at least 10 minutes before serving.

Apple and apricot stuffed pork loin

INGREDIENTS

• 2 pounds/900 g pork loin roast
• 1 Granny Smith apple, peeled, cored and diced
• 6 dried apricots, minced
• 1/2 cup/120 mL Parmesan cheese
• 1 tablespoon/15 mL olive oil
• 1 tablespoon/15 mL minced fresh sage (or 1 teaspoon/5 mL dried sage)
• 4 cloves garlic, minced
• salt and pepper to taste

• Prep Time: 30 minutes
• Cook Time: 35 minutes

• Total Time: 65 minutes
• Yield: Serves 4

PREPARATION

Trim pork loin of fat and sheath. Butterfly or roll cut the pork loin. If you butterfly it, pound it to about 1 inch thickness. Season with salt and pepper. In a bowl, combine the apple, apricots, Parmesan cheese, garlic and sage. Mix well. Spread apple mixture over the pork. Roll the pork loin back up and tie with kitchen twine. Space the string about 2 inches apart. Secure the stuffed pork loin

 

tightly. Preheat grill and prepare for indirect grilling. Coat the outside of the pork loin roast with olive oil. Let the stuffed pork loin roast sit for about 15 to 20 minutes before you place it on the grill.

Place the stuffed pork loin over the direct heat on your grill to brown the outside. Roll so that the entire surface gets about 2 minutes of direct heat. Transfer to the indirect portion of the grill and continue grilling for about 30 minutes. Check for doneness with an instant read meat thermometer. Remember to take several readings from the center of the pork loin and to consider the lowest to be accurate.

Remove the stuffed pork loin roast from the grill. Let is stand for about 5 minutes, then carve pork loin into even slices end to end. Make the slices about 1 inch thick and use a very sharp knife so you can get a good slice that shows the spiral of the stuffed pork loin.

Womans Day Oct 2014

Apple and Sweet Potato Tart

TOTAL TIME: 1:10

PREP: 0:20

LEVEL: MODERATE

YIELD: 6 SERVINGS (COST PER SERVING OF $1.89)

INGREDIENTS

• 1 refrigerated rolled pie crust
• 2 small sweet potatoes
• 1 medium onion
• 1 Gala or Pink Lady apple
• 0.25 c. fresh sage leaves
• 2 tsp. olive oil
• kosher salt
• Pepper
• 4 oz. Asiago cheese
• mixed green salad

DIRECTIONS

1. Heat oven to 425 degrees F. Fit the pie crust into the bottom and about 1 1/2 inch up the sides of a 9-inch springform pan.
2. Arrange half of the sweet potato in the bottom of the pan, placing slices in concentric circles. Top with half the onion, then half the apple. Sprinkle with half the sage, drizzle with 1 teaspoon oil, and sprinkle with 1/4 teaspoon each salt and pepper. Top with half the Yukon gold potatoes and half the cheese.
3. Top with the remaining onion, apple, and Yukon gold potatoes. Sprinkle with the remaining sage, drizzle with the remaining oil, and season with 1/4 teaspoon each salt and pepper. Arrange the remaining sweet potato on top and sprinkle with the remaining 1/2 cup cheese.
4. Cover with foil, place the pan on a baking sheet, and bake for 30 minutes. Remove foil and bake until the vegetables are tender and the top is beginning to brown, 10 to 12 minutes more. Let cool for 5 minutes in the pan, then transfer to a serving platter. Serve with mixed green salad, if desired.

Woman's Day, Oct 2014

Refrigerator Pickles

6 cups thinly sliced pickling cucumbers (about 2 pounds) $

2 cups thinly sliced onion $

1 1/2 cups white vinegar

3/4 cup sugar $

3/4 teaspoon salt $

1/2 teaspoon mustard seeds

1/2 teaspoon celery seeds

1/2 teaspoon ground turmeric

1/2 teaspoon crushed red pepper

1/4 teaspoon freshly ground black pepper

4 garlic cloves, thinly sliced

Buy 2 Meals & Get 4 Free From Plated.com!

www.Plated.com/4-Free-Meals

 

Preparation

Place 3 cups cucumber in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining 3 cups cucumber and remaining 1 cup onion.

Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and chill at least 4 days.

Note: Pickles may be stored in the refrigerator for up to one month.

Note:

Kathleen Kanen,

AUGUST 2007

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Korean BBQ Burger

Ingredients

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1/2 cup chopped green onions

1 1/2 tablespoons brown sugar

1 1/2 tablespoons minced peeled fresh ginger

3 tablespoons low-sodium soy sauce

1 tablespoon dark sesame oil

1/2 teaspoon freshly ground black pepper

2 garlic cloves, minced

1 1/2 pounds ground sirloin

Cooking spray $

6 (1 1/2-ounce) whole wheat hamburger buns, split $

6 red leaf lettuce leaves

6 tablespoons thinly sliced radishes $

Try Quaker® Select Starts For Breakfast.

 

Preparation

Prepare grill.

Combine first 8 ingredients. Divide the mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.

Place patties on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer registers 160°. Remove from grill; let patties stand 5 minutes.

Place buns, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each bun; top each serving with 1 lettuce leaf, 1 tablespoon radishes, and top half of bun.

Beer note: With their gingery Asian spice, these burgers call for a classic brown ale like Samuel Smith Nut Brown Ale ($10 for four 12-ounce bottles). With a moderate five percent alcohol and a nicely rounded taste, this beer's toasted nut flavor complements the burgers' nutty sesame oil essence. Darker beers are also a great match with the crisp snap of radishes. --Jeffery Lindenmuth

Cooking Light Aug 07

Sate Burgers

Ingredients

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1/2 cup chopped fresh cilantro $

1/4 cup finely chopped unsalted dry-roasted peanuts $

1 1/2 tablespoons brown sugar

2 tablespoons fresh lime juice

1 1/2 tablespoons fish sauce

1 1/2 teaspoons ground cumin

1/2 teaspoon salt $

1/4 teaspoon hot pepper sauce (such as Tabasco) $

3 garlic cloves, minced

3/4 pound ground pork

3/4 pound ground turkey breast $

Cooking spray $

Preparation

Prepare grill.

Combine first 11 ingredients. Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.

Place patties on a grill rack coated with cooking spray; grill 7 minutes on each side or until a thermometer registers 165°. Remove from grill; let stand 5 minutes.

Cooking Light, Aug07

Nutritional Information

Calories 166

Caloriesfromfat 41 %

Fat 7.5 g

Satfat 2.1 g

Monofat 3.1 g

Polyfat 1.3 g

Protein 20.1 g

Carbohydrate 4.9 g

Fiber 0.8 g

Cholesterol 49 mg

Iron 0.7 mg

Sodium 599 mg

Calcium 16 mg