Bacon Wrapped Dates

Prep. time: 20 min
Cook time: 13 min

Ingredients:
20 Medjool pitted dates*
1 pound aged Manchego cheese, cut into 20 blocks
10 slices bacon, cut in half

Directions:

1. Preheat the oven to 400°F.
2. Make an incision on one side of each date and insert a block of Manchego. Squeeze the date shut in your hand to secure. Wrap each date with a bacon strip and secure with a toothpick. Place all the dates on a sheet tray lined with a silicone mat or parchment paper. Roast the dates in the oven until the bacon on top is starting to crisp, 5 to 6 minutes. Turn the dates over and cook the other side until the bacon crisps, roughly another 6 minutes.

*I often get dates with pits in them and de-pit them myself with needle-nose pliers. By cutting the tip of the date off and pulling out the pit.

~Recipe is based on Anne Burrell's from foodnetwork.com

Indian Stew

Prep. time: 15 minutes
Cook time: 15 minutes

Ingredients:

• 1 cup long-grain white rice
• 2 Tbs vegetable oil, such as safflower
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 Tbs curry powder
• 1 tsp ground ginger
• 3 cups tomato sauce
• 2 cans (15 oz each) chickpeas, rinsed & drained
• 1 Tbs fresh lime juice, plus lime wedge for garnish
• 1/2 cup plain low-fat yogurt

Directions:

1. Cook rice according to package instructions; cover; and keep warm.
2. While rice is cooking, heat oil over medium in a large skillet. Add onion and garlic; season with salt & pepper. Cook stirring frequently, until onion is tender, 4 to 5 minutes. Add curry powder and ginger; cook stirring until fragrant, about 1 minute.
3. Add tomato sauce, chickpeas and 1 1/2 cups water. Bring to a boil; reduce to a simmer, and cook stirring occasionally, until thickened, 8 to 10 minutes. Stir in lime juice; season with salt & pepper. Serve stew with rice and yogurt, garnish with lime wedge and a pinch of curry.

~Recipe via Everyday Food, December 2008

Chai-Spiced Mixed Nuts

Ingredients:

• 1 Tbs Vanilla extract
• 1 egg white
• 3 cups nuts (I used 1 cup each almonds, pecans, & walnuts)
• 1/4 cup sugar
• 1 tsp salt
• 3/4 tsp ground cinnamon
• 3/4 tsp ground allspice
• 1/4 tsp ground cardamom

Directions:

1. Combine vanilla extract and egg white in a large bowl; stir with whisk until foamy. Stir in nuts.
2. Combine sugar, salt, cinnamon, allspice, and cardamom in a small bowl. Sprinkle over nuts, tossing to coat.
3. Place nut mixture on a baking sheet lined with parchment paper or foil. Bake at 325 degrees for 15 minutes. Remove pan from oven. Turn off oven.
4. Toss nuts, breaking pieces apart. Return pan to oven, and leave pan in oven for an additional 10 minutes (with the oven still turned off).
5. Cool to room temperature. Store nuts in an airtight container at room temperature for up to a week.

~Recipe from thekitchenismyplayground.com

Bacon & Egg Frittata

Prep Time: 15 min
Total Time: 25 min
Makes: 6 servings

Ingredients:
8 eggs
1/4 tsp salt
1/8 tsp ground pepper
1/4 lb bacon chopped
1 Tbs chopped chives

Make:
1- Preheat oven to 350°F. Whisk eggs with salt and pepper; set aside.
2- Cook the bacon in a 10" nonstick, oven-safe skillet on Medium until crisp. Remove a quarter of the bacon to a paper-towel-lined plate. (If you have plastic on the handle of your skillet wrap foil around the handle to make it oven safe)
3- Pour eggs over remaining bacon in skillet, Sprinkle evenly with chives. Transfer skillet to oven and bake for 10 minutes. Sprinkle with reserved bacon. Bake for 2 to 3 minutes more or until set. Remove; let cool slightly. Cut into wedges to serve.

**Substitute bacon and chives with whatever you like. Our favorite is ham and broccoli!

~Recipe originally taken from Parent Magazine September 2013

Monkey Bread

Prep. time: 2 minutmixturees
Cook time: 3 minutes

Ingredients:
1/4 cup melted butter
1/4 cup brown sugar
1 Tbs Cinnamon
1 package refrigerated canned biscuits

Directions:

1. Stir together melted butter, brown sugar and cinnamon in a medium sized microwave safe dish.
2. Tear apart each biscuit into bite sized pieces and place in dish with other ingredients. Stir together; coating biscuit chunks with butter mixture.
3. Microwave  for 3 Minutes
4. Turn dish out on plate and serve. Caution it will be very hot after you microwave it.

Three Bean & Beef Chili

Prep time: 15 minutes
cook time: 1 hour 10 minutes

Ingredients:

• 1 Tbs olive oil
• 1 onion, diced (1 cup)
• 1 red bell pepper, diced (1 cup)
• 2 carrots, diced (1/2 cup)
• 2 tsp ground cumin
• 1 lb ground beef or turkey
• 1 (28 oz) can crushed tomatoes
• 2 cups water
• 1 chipotle chile in adobo sauce, minced
• 2 tsp adobo sauce
• 1/2 tsp dried oregano
• salt & pepper
• 1 (15.5 oz) can black beans
• 1 (15.5 oz) can kidney beans
• 1 (15.5 oz) can pinto beans

Directions:

1. Heat oil in large pot or Dutch oven over moderate heat.
2. Add onion, bell pepper & carrots, cover and cook, stirring occasionally until vegetables are soft, about 10 minutes.
3. Add cumin and cook, stirring 1 minute.
4. Add ground beef; raise the heat to high and cook, breaking up meat with spoon, until meat is no longer pink.
5. Stir in tomatoes, water, chipotle and adobo sauce, oregano, salt and pepper.
6. Cook, partially covered, stirring from time to time, for 30 minutes.
7. Stir in beans and continue cooking, partially covered, 20 minutes longer. Season to taste with salt and pepper.

*I enjoy a mild chili, so I use a few tablespoons of hot sauce rather then chipotle and adobo.

~Recipe via Ellie Krieger on foodnetwork.com

Easy Mac & Cheese

Cook time: 15 minutes

Ingredients:

• 1 package frozen Green Giant broccoli & cheese sauce
• 2 cups uncooked pasta (any short variety)
• 3 wedges The Laughing Cow Light Original Swiss cheese
• salt & pepper to taste

Directions:

1. Prepare pasta according to the instructions on the box, and then drain well and set aside. While pasta is cooking, heat contents of the broccoli and cheese sauce package in microwave as box instructs.
2. Place cooked broccoli and cheese sauce mixture in a large bowl and stir in cheese wedges, while sauce is still warm enough to help melt the wedges.
3. Add cooked pasta to the large bowl with other ingredients, folding to combine, season to taste and serve.

*I added 2 links of chicken & apple sausage, cut into small pieces, as shown in the picture.

~Recipe from Hungry-Girl.com

Chicken Lo Mein

Cooking time: 12 minutes
Prep. time: 10 minutes
Serves: 6 to 8

Ingredients:

• 1/2 lb angel hair pasta
• 3 Tbs hoisin sauce
• 1/4 cup chicken broth
• 2 Tbs soy sauce
• 2 Tbs toasted sesame oil
• 1 tsp cornstarch
• 2 Tbs vegetable oil
• 1 Tbs finely chopped fresh ginger
• 1 medium onion, halved lengthwise and thinly sliced
• 4 to 5 shitake mushroom caps, thinly sliced
• 1/2 cup thinly sliced carrots
• 1 cup broccoli florets
• 1 cup sugar pea pods, halved
• 1 (15 oz) can Chinese baby corn, drained and cut in thirds
• 1 lb skinless, boneless chicken breast, cut into bite-size strips

Directions:

1. Cook the noodles according to the package directions until just tender. Drain out the water. Rinse the noodles with cold water, drain them well, and then set them aside.
2. In a small bowl, mix the hoisen sauce, chicken broth, soy sauce, sesame oil, and cornstarch. Then set sauce aside.
3. Heat 1 tablespoon of the vegetable oil in a large wok or nonstick skillet over medium-high heat. Stir-fry the ginger for 30 seconds. Then add the onion and stir-fry for 2 minutes. Add the mushrooms and carrots and stir-fry 2 minutes more. Finally, add the broccoli, pea pods, and corn. Stir-fry the vegetables for 2 more minutes, then transfer them to a plate.
4. Heat the remaining tablespoon of oil in the pan. Add half the chicken and stir-fry it until it's no longer pink, about 3 to 4 minutes. Transfer it to another plate. Stir-fry the remaining chicken, then return the first batch to the pan. Add the cooked noodles, vegetables, and sauce. Turn the heat down to medium.
5. Using two spatulas or wooden spoons, lightly toss the mixture until heated through, about 3 minutes.

**I used Lo Mein noodles; found in the Asian isle of the grocery store

~Recipe via FamilyFun Magazine

Zimtsterne (German Cinnamon stars)

Cook time: 30 minutes
Prep. time: 20 minutes
Yields: 2 dozen

Ingredients:

• 2 1/4 cups confectioners' sugar, plus more for rolling
• 15 oz sliced almonds, with skin (about 4 1/2 cups)
• 1 1/4 tsp ground cinnamon
• 3 large egg whites, room temperature
• 2 tsp finely grated lemon zest

Directions:

1. Sift the confectioners' sugar
2. put 1/2 cup of the sifted confectioners' sugar, 10 oz (3 heaping cups) of the almonds and all the cinnamon in a food processor. Process until the nuts are finely ground, with just a few large pieces.
3. Whip the egg whites in a large, clean bowl with an electric mixer on high speed until they hold soft peaks, about 1 minute. Gradually add the remaining confectioners' sugar while whipping until the whites are thick, creamy and somewhat stiff, about 2 minutes more. Set aside 2/3 cup of this meringue for topping the cookies.
4. Fold the ground almond mixture and the lemon zest into the remaining meringue to make a stiff dough.
5. Preheat the oven to 250°F. Line 2 baking sheets with parchment paper or silicone baking mats.
6. Lay a sheet of parchment or waxed paper on the work surface and lightly dust with confectioners' sugar. Turn the dough out onto the dusted paper, flatten and dust with moresugar as needed, and then lay another sheet of parchment or waxed paper on top. Roll the dough between the papers until it is about 1/4 inch thick. Flip the dough over and gently peel off a sheet of the paper. For ease when cutting, lay the paper back on the dough, flip again and gently pull off the other side of the paper so that the dough is fully released from it.
7. Cut cookies with a 3-inch star cutter and place about 2 inches apart on prepared baking sheets. (excess dough can be re-rolled.) Use a small spoon, brush or offset spatula to spread the reserved meringue over the top of each cookie, taking care not to let the meringue drip over the sides. Press or sprinkle remaining sliced almonds in a decorative pattern into the meringue.
8. Bake cookies until bottoms are light brown and meringue is set and crisp, about 30 minutes. Turn off the oven and open the oven door to release heat and dry cookies out in the oven for 10 more minutes.

*The dough can be frozen between the sheets of paper for up to 2 weeks, Store baked cookies in an airtight container.

~Recipe via foodnetwork.com

Spaghetti Squash with Thick Bolognese Sauce

Servings: 4
Cooking time: ~1 hour
Pre-heat oven: 400°F

Ingredients:

• 1 large spaghetti squash, cut in half lengthwise, seeds removed
• 6 Tbs olive oil, divided
• salt & pepper
• 1/2 cup grated Pecorrino Romano cheese
• 1/4 lb thickly sliced pancetta or bacon, chopped
• 1 1/2 lbs ground sirloin or turkey
• 1 carrot, peeled &but into small dice or shredded
• 1 medium onion, cut into small dice
• 3 cloves garlic, finely chopped or grated
• 1/4  cup tomato paste
• 1/2 cup red wine
• 1/2 cup beef stock
• 1/2 cup basil
• 1/2 cup parsley

Directions: 

1. Place the spaghetti squash halves, cut-side up, onto a baking sheet. Drizzle with 2 Tbs of olive oil and salt & pepper. Turn the squash over so they're cut-side down and roast until it's tender, about 45 minutes to an hour. once cooked, use fork to loosen the squash strands up. Drizzle with 2 Tbs olive oil, pepper and sprinkle of cheese. Reserve squash in the shells.
2. While the squash is roasting, place a large skillet over medium-heat with two turns of the pan of olive oil, about 2 Tbs. Add the pancetta to the pan and cook until crispy, about 5 minutes. Add the sirloin to the pan and cook until golden brown, 6-7 minutes. Add the carrots, onion and garlic to the pan and cook until the veggies are tender, about 5 minutes..
3. Season everything with salt and pepper, then add the tomato paste, cooking it until golden brown and aromatic, about 1 minute. Add the red wine and beef stock, scraping the bottom for any bits that may be stuck, and cook the sauce until thickened and slightly reduced, about 5 minutes. 
4. To serve, ladle the meat sauce on top of the squash half and garnish each with basil, parsley and Pecorino Romano cheese.

~Recipe via Rachael Ray at rachaelray.com

Grandma Iona's Meatloaf

Prep. time: 5 minutes
Cook time: 1 1/2 hours
Makes 2 loafs

Ingredients:
Loaf:
2 1/4 lb ground beef
2 cups dried bread crumbs
2 1/4 cup milk
2 eggs
1/4 Cups minced onion (I use dried)
1/4 tsp dry mustard
1 1/2 tsp salt
1/4 tsp garlic powder
1 1/2 Tbs Worcestershire

Sauce:
1/2 cup Ketchup
1 Tbs Brown sugar
1 tsp yellow mustard
1 tsp liquid smoke

Directions:
1- Mix loaf ingredients in bowl
2- Bake at 350°F for 1 1/2 hours
3- After 1/2 hour drain fat and apply some the the sauce to the top.
4- serve with remaining sauce

**I often cut recipe in half to make only one loaf for dinner.

Butternut Squash Risotto

Serves about 4
Time to cook: 20-30 minutes

Ingredients:
1 butternut squash
4 tbs olive oil
5 cups vegetable stock (I used chicken stock)
3 tbs butter
1 small onion, finely chopped
1 celery stick, finely chopped
2 garlic cloves, minced
1 bay leaf
1 tsp thyme
1 1/3 cup risotto rice (I used Arborio)
1/2 cup white wine
1/2 cup Parmesan cheese, grated

Directions:

1. Heat oven to 400°F. Peel the squash and seperate the bulbous seed-bearing section from the slender end. Chop the slender end into 2cm cubes, toss in half the oil, season lightly with salt and pepper and roast in the oven, stirring occasionally, until golden brown on the outside and soft in the centre, about 30 mins. Cut the bulb in half and scrape out the seeds with a spoon. Chop the flesh into 2cm pieces. Warm the stock in a medium pan,set over a low heat. Drop in squash and leave to gently poach.
2. While the squash is roasting, warm a large-size pan (or dutch-oven) over a gentle heat. Add the remaining olive oil and half the butter, followed by the onion. Cover and cook for 3 mins until the onion turns translucent. Stir in the celery, garlic, herbs and a few turns of pepper (no salt at this stage). Cover again and cook for a further 2 min. Increase the heat slightly and stir in the rice. Stir, uncovered, for about 5 mins - this will help to develop the toasty aroma of the rice without burning the veg.
3. Turn up the heat, stir in the wine and let it bubble away to almost nothing. Reduce the heat and start adding the stock. Add one ladle at a time, stirring gently every minute and at each addition of stock. The idea is to encourage the rice to absorb the liquid and soften, but also give its starch to thicken the remaining broth. Don't stir too aggressively or you will end up with a pan of mush. When the stock has been absorbed, it's time to add the next ladleful and so on. It will take about 15 mins to reach the final ladle of stock. By this time the squash in the stock should have softened.Mash it up with the remaining stock and stir into the risotto.
4. Turn off the heat, dot the top of the risotto with remaining butter and most of the Parmesan, cover, leave to rest for 2 mins, then stir through and check the seasoning. Spoon the risotto into shallow bowls and sprinkle the roasted squash and leftover Parmesan on top. 

*original recipe served 2, I increased rice and stock (as shown in ingredient list above) to serve 4. 

~Recipe via Good Food magazine, October 2009

Spaghetti Alla Carbonara

Prep. time: 10 min
Cook time: 15 min

Ingredients:
1/4 cup olive oil
1 Tbs unsalted butter
1 yellow onion, chopped
4 oz pancetta, prosciutto or bacon, diced
1 lb linguine or spaghetti
3 eggs yolks, room temp
1/2 Cup heavy cream or half & half
3/4 Cup finely grated Parmigiano-Regiano
Black pepper

Directions:

1. Heat oil & butter in a large saute pan over medium heat. Add onion and pancetta & cook until onion translucent and pancetta is beginning to crisp. Remove from heat set aside.
2. Bring a large pot of salted water to boil and cook the linguine to al dente. Drain pasta and return pasta to pot. Heat and add the reserved pancetta and onion mixture. Stir over high heat until pasta is coated with the pancetta mixture.
3. In a bowl, whisk together the egg yolks & heavy cream and add the pasta, along with Parmesan. Remove the pot from the heat and toss the pasta until it is well-coated. Season with salt and pepper, to taste. If needed, add a bit of the reserved pasta cooking liquid to help toss the pasta if it is dry. Serve immediately.

**I like to add peas to the pancetta and onion mixture.

~Recipe via Rachael Ray at foodnetwork.com

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