Grilled Cheese With Shallots

Ingredients :
2 large shallots
3 tablespoons unsalted butter, divided
1/2 teaspoon thyme leaves
Salt, pepper
2 slices country white bread, sliced 1/2 -inch thick
5 ounces Cantal cheese, sliced 1/8-inch thick


How To Prepare:

1. Preheat the oven to 400 degrees F.

2. Cut the shallots in half lengthwise and peel them. Place the shallots cut-side down. Slice lengthwise into about one-eighth-inch wedges. In a small sauté pan, melt 1 tablespoon of the butter over medium heat. Add the shallots and thyme and season lightly with salt and pepper. Reduce the heat to medium-low and cook gently, stirring often until the shallots are caramelized, about 10 to 15 minutes. Remove from the heat and set aside.

3. Heat a cast iron or heavy-bottomed sauté pan over medium heat. Add the remaining butter and swirl in the pan until it is melted. Place the two slices of bread in the pan and toast for a minute or two until just beginning to color. Divide the cheese evenly between the two pieces and top with the shallots.

4. Place the pan in the oven and cook 5 to 6 minutes until the cheese is melted and the bread is golden and crispy. Remove to a cutting board and carefully assemble the sandwich, placing together the two slices of bread. Cut in half on the diagonal and serve immediately.

Service :  1-2

Source: LA Times

The Ultimate Paella

 Ingredients :
•    Spice Mix for chicken, recipe follows
•    1 (3-pound) frying chicken, cut into 10 pieces
•    1/4 cup extra-virgin olive oil
•    2 Spanish chorizo sausages, thickly sliced
•    Kosher salt and freshly ground pepper
•    1 Spanish onion, diced
•    4 garlic cloves, crushed
•    Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
•    1 (15-ounce) can whole tomatoes, drained and hand-crushed
•    4 cups short grain Spanish rice
•    6 cups water, warm
•    Generous pinch saffron threads
•    1 dozen littleneck clams, scrubbed
•    1 pound jumbo shrimp, peeled and de-veined
•    2 lobster tails
•    1/2 cup sweet peas, frozen and thawed
•    Lemon wedges, for serving Special equipment:
•    Large paella pan or wide shallow skillet

How To Prepare : 

1. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.
 

2. Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.

3. In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. 

4. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes.

5. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.

Spice Mix for chicken:

•    1 tablespoon sweet paprika
•    2 teaspoons dried oregano
•    Kosher salt and freshly ground pepper
Combine ingredients in a small bowl. Rub the spice mixture all over the chicken; marinate for 1 hour, covered

Total Time : 2 hr 30 min
Prep           : 30 min
Inactive     : 1 hr 0 min
Cook         : 1 hr 0 min

Service      : 4 to 6 servings

N.B : The ideal paella has a toasted rice bottom called socarrat.
Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

Lobster Egg Stuffed

Ingredients :
•    1 whole lobster, about 1 1/2 pounds
•    1 dozen eggs, hard boiled
•    4 tablespoons mayonnaise
•    2 teaspoons white wine vinegar
•    1/2 teaspoon ground mustard
•    1 teaspoon finely chopped fresh chives
•    Pinch celery salt
•    Salt and freshly ground black pepper
•    2 stalks celery, thinly sliced
•    1/2 red onion, finely diced
•    Finely chopped fresh dill, for garnish
•    Paprika, for sprinkling

Directions :

1. Bring 3 to 4 inches of water to a boil in a large pasta pot. Add the lobster, cover and steam until fully cooked and the shell is bright red, 8 to 10 minutes. Remove the meat from the shell and dice into 1/2-inch chunks.

2. Halve the eggs and reserve the yolks. In a bowl, mash the yolks and add the mayonnaise, white wine vinegar, ground mustard, chives, celery salt, salt and pepper to taste, celery and onions. Mix all together so that the yolk mixture is creamy.

3. Fold in most of the lobster, reserving 24 small pieces. Add salt and pepper to taste, and then stuff the egg white halves with the filling. Garnish with a touch of fresh dill and a little piece of lobster. Sprinkle with paprika.

Total Time  : 40 min
Prep            : 30 min
Cook           : 10 min
Service       : 24 Halves

Cucumber Pasta Salad

Ingredients :
•    1 (8 ounce) package bow tie pasta
•    1 large cucumber, thinly sliced
•    1 large onion, thinly sliced
•    1 1/2 teaspoons dried dill
•    3/4 cup white vinegar
•    1 cup white sugar
•    1 cup water
•    1 tablespoon vegetable oil
•    1 tablespoon prepared mustard
•    1/2 teaspoon salt
•    1/2 teaspoon ground black pepper

How To Prepare :
1. Bring a large pot of lightly salted water to a boil. Cook the bow tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes. Drain and rinse several times with cold water until pasta is cool.

2. Stir pasta, cucumber, onion, and dill in a salad bowl. Whisk vinegar, sugar, water, vegetable oil, mustard, salt, and black pepper in a separate bowl until sugar and salt have dissolved. Pour dressing over the pasta mixture and toss lightly to coat with dressing. Let chill for 2 hours before serving.

Serving : 08

Fried Rice - Chinese Cuisine

Ingredients :
3 eggs
4 cups cooked rice
1 green onion
2 teaspoons salt
1/2 teaspoon MSG (optional)
1/2 teaspoon white pepper
2 teaspoons sesame oil
4 tablespoons vegetable oil

How To Cook :
1.Beat the eggs well, add 1/2 teaspoon of salt.

2.Finely chop the green onions.

3.Break up the rice so it is not all stuck together.

4.Heat oil to smoking point, add in the eggs.  Stir until all the eggs solidify.

5.Break the eggs into smaller pieces with the spatula.

6.Add the rice and mix well.

7.Add MSG, white pepper, sesame oil and 1 1/2 teaspoons of salt.

8.Stir for 2-4 minutes until everything is cooked well.  Mix in the green onion and serve.

Service :  4

Baked Potato Soup

Ingredients :
1 1/2 pounds (2 cups, diced but unpeeled) baking potatoes
1/4 pound butter
2 cups yellow onion -- diced
1/3 cup flour
5 cups water
1/4 cup low sodium chicken base
1 cup instant potato flakes
3/4 teaspoon dried basil
1/2 teaspoon Tabasco sauce
1 cup heavy cream
1 cup milk
salt -- to taste
white pepper -- to taste



How To Prepare :
1. Preheat oven to 400 degrees F.

2. Prick washed potatoes & bake until a fork pierces to the center easily. Remove potatoes from oven & allow to fully cool. Remove skin & cut potatoes into 1/2" cubes. Set aside.

3. Melt butter in a large saucepan. Add onions & saute over low heat for 10 minutes or until onions are translucent. Don't allow onions to burn. Add flour to onions & butter and cook 4 - 5 minutes, stirring well until flour is absorbed.

4. In a separate container, combine water, chicken base, potato flakes & seasonings. Stir or whisk thoroughly to eliminate lumps. Add slowly to onion mixture, stirring constantly so no lumps form. Increase to medium heat & continue cooking until the soup begins to gently simmer. Add milk & cream, stirring until smooth & lightly thickened. Simmer for 15 minutes. Do not boil. Soup should just simmer lightly. Add cubed baked potatoes & stir to combine.

5. Remove from heat & serve. Top each serving with grated cheddar cheese, sliced scallions & bacon pieces.

Service : 6

Red Lobster Citrus Glazed

Ingredients :
1 tsp olive oil
1 tsp garlic, chopped (1 clove)
1/4 cup sweet chili sauce
1/2 cup orange marmalade
4 Mahi-Mahi fillets, skinless
Salt and pepper to taste
4 orange slices
2 cups cooked white rice
1/4 cup finely diced cilantro

  

How To Prepare :

1. In a small saucepan, over medium heat, sauté the olive oil and garlic for 3-5 minutes.

2. Mix in the sweet chili sauce and orange marmalade and stir often until a syrup is formed and all the marmalade is melted, remove from heat.

3.Adjust seasoning with salt and pepper as needed. Meanwhile, heat 2 tsp olive oil in a large non-stick sauté pan over medium high heat, season the mahi fillets and sear until a nice crust is formed, flip the fish and reduce heat to medium and cook the fish until desired doneness is achieved.

4. Place rice in center of plate and top with seared mahi, glaze with citrus rum and garnish with chopped cilantro.

Service : 4

Sesame Chicken Wings

 
Ingredients :
36 chicken legs & wings
2 teaspoons ground coriander
3 tablespoons soy sauce
2 cloves garlic
3 tablespoons fresh lemon juice
1 inch fresh ginger -- peeled
2 tablespoons sesame oil
1 onion -- quartered
2 tablespoons sugar
1 teaspoon red pepper flakes
1/2 cup sesame seeds (approx.)
2 teaspoons salt

How To Prepare :
1. Wash the chicken pieces and pat dry. Place in a  bowl.

2.Combine the remaining ingredients except the sesame seeds in a blender and puree. Pour the mixture over  the chicken and stir to coat all the pieces well.
3. Refrigerate for at least 2 hours.
4. Remove the chicken from the marinade and sprinkle with the sesame seeds.
5. Place on the grill or under the broiler for 5 to 6 minutes on each side, or until cooked through. Serve hot.

Service : 6 to 8 .

Red Lobster Broiled Dill Salmon

Ingredients :

1/2 cup melted butter or olive oil
2 tsp. lemon juice
1 tsp. salt
1 tbsp. fresh dill chopped
1/8 tsp. red pepper
4 salmon steaks, cut 1 inch thick (about 2 pounds)





How To Prepare :

1.Place melted butter, lemon juice, salt, fresh chopped dill and red pepper in small bowl and stir to combine.   
2.Preheat broiler.   
3.Place salmon steaks on lightly greased pan and brush with half of seasoned butter.   
4.Broil, 5 inches from source of heat, 5 to 10 minutes.   
5.Turn heat to 400°F, close oven and bake an additional 5 - 8 minutes.   
6.Brush with remaining butter blend. Serve.

Service : 4

Cinnamon Apple Coffee Cake

Ingredients :
1/2 cup packed brown sugar

1/4 cup margarine, softened
2 large egg whites
1/2 cup low-fat (1 percent fat) buttermilk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 medium apple, unpeeled, cored and finely chopped

How To Prepare :

1.Preheat the oven to 375 degrees F.
2.Prepare a 9-inch square baking pan with nonstick pan spray.
3.In a large bowl, beat together the sugar, margarine, and egg whites until smooth. Stir in the buttermilk. Add the flour, baking powder, baking soda, cinnamon, and salt and mix just until the ingredients are moistened. (The batter will be stiff.) Fold in the apple.
4.Spread the batter in the prepared pan. Bake 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cut into nine 3-inch squares. Serve warm or at room temperature.

Yield : 1 coffee cake

Servings :(9 servings)

Creole Sauce

Ingredients :

1 tablespoon olive oil
1 cup chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped carrot
3 cloves garlic, chopped
2 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
2 cups water
1 tablespoon chicken bouillon granules
1 bay leaves
1-1/2 teaspoons red pepper flakes
1-1/2 teaspoons smoked paprika
1/2 pinch saffron (optional)
1/2 pinch dried oregano, or to taste
1/2 pinch dried basil, or to taste
1/2 pinch dried thyme, or to taste
1/2 orange zest
1/2 cup white wine (optional)
salt and ground black pepper to taste


How To Prepare :

1. Heat olive oil in a large pot over medium heat. Stir in celery, onion, green bell pepper, carrot, and garlic; cook and stir until the vegetables are tender, about 10 minutes.

2. Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaves into the vegetable mixture.

3. Stir in red pepper flakes, smoked paprika, saffron, oregano, basil, thyme, orange zest, and white wine.

4. Bring the sauce to a boil, reduce heat to low, and simmer until the flavors have blended, at least 1 hour. Season to taste with salt and black pepper.

5. Allow the sauce to cool completely.

N.B Sauce can be frozen up to 3 months before using.

Beef Rice Italiano

Ingredients: 

1 lb ground chuck
1 small onion, chopped
1/2 green pepper, chopped
1 clove garlic, minced
1 (10 3/4 oz) can beef broth, undiluted
1 (14 1/2 oz) can whole tomatoes, undrained and chopped
1 /34 cups instant rice, uncooked

How To Cook :

Cook first 4 ingredients in a large skillet over medium high heat, stirring constantly, until meat is browned and vegetables are tender; drain. Return meat to skillet. Add beef broth and tomatoes; bring to a boil, and remove from heat. Stir in rice; cover and let stand 15 minutes. Serve immediately.

Serving : 04

Low Fat Light Spaghetti Salad

Ingredients :

•    2 (12 ounce) packages spaghetti

•    1 small red onion, finely chopped

•    1 red bell pepper, seeded and finely chopped

•    1 cucumber, chopped

•    1 tomato, chopped

•    1 (16 ounce) bottle fat-free Italian salad dressing

•    1 (.7 ounce) package dry Italian salad dressing

 •   1 teaspoon salt

How To Prepare : 

1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and rinse in cold water.
2. Place spaghetti into a large salad bowl and toss with red onion, red bell pepper, cucumber, tomato, Italian salad dressing, salad dressing mix, and salt. Chill before serving; salad is better the longer it chills.

Servings : 12

Chocolate Peanut Butter Cups

Ingredients :
1 cup semisweet chocolate chips
1/4 cup butter
1 tablespoon vegetable oil
1/4 cup peanut butter

How To Prepare :

1.Coat a small cup muffin tin with cooking spray. In a microwave-safe bowl, microwave chocolate with butter and oil, stirring often,until melted, 1 to 2 minutes. Pour about a tablespoon of the chocolate mixture into each muffin cup.

2.Melt peanut butter in microwave, 30 to 40 seconds. Spoon about 1 teaspoon of melted peanut butter over chocolate in each muffin cup.Top with another tablespoon of chocolate.

3.Chill in refrigerator 30 minutes, until set.

Service : Makes 12 peanut butter cups.

Grilled Chicken Burger

Ingredients :
•    1 onion, chopped
•    2 teaspoons minced garlic
•    1 red bell pepper, chopped
•    1 cup fresh sliced mushrooms
•    1 tomato, seeded and chopped
•    2 carrots, chopped
•    2 pounds ground chicken
•    1 egg
•    1/2 cup fresh bread crumbs
•    1 tablespoon Old Bay ™ Seasoning
•    kosher salt to taste
•    black pepper to taste

How To Prepare :

1.    Preheat an outdoor grill for medium heat and lightly oil grate.
2.    Lightly spray a saute pan with cooking or oil spray over medium heat. Saute the onion with the garlic first, then the bell pepper, then the mushrooms, tomatoes and carrots, all to desired tenderness. Set aside and allow all vegetables to cool completely.
3.    In a large bowl, combine the chicken and vegetables. Add the egg, bread crumbs and seasonings to taste. Mix all together well and form into 8 patties.
4.    Grill over medium heat for 5 to 6 minutes per side, or to desired doneness.

Service : 08

Sugar-Free Cookies Recipe with Almond and Flaxseed Meal

Ingredients:
1/2 cup trans-fat free margarine (be sure not to choose a margarine that has water for the first ingredient)
1 1/2 cups almond meal
2 T flaxseed meal
1 cup granular Splenda
1 egg
1/2 tsp. vanilla
1/4 tsp. baking soda
1/4 tsp. cream of tartar

Put on a plate for rolling cookies:
2 T Splenda
1 tsp. ground cinnamon

How To Prepare:

1.In large mixing bowl, beat margarine with electric mixer for 30 seconds. Add half the almond meal, Splenda, flaxseed meal, egg, vanilla, baking soda, and cream of tartar and blend well with mixer until thoroughly combined. Beat in the rest of the almond meal. Cover bowl and chill several hours, or as long as overnight.

2.Preheat oven to 350 F. Combine 2 T Splenda and ground cinnamon on plate. Use a tablespoon to scoop out dough, then roll into a small ball and roll in Splenda/cinnamon mixture. Place on cookie sheet about 2 inches apart.

3.Bake for 15-20 minutes, until cookies are slightly firm and starting to brown Cookies will get more firm as they cool. These cookies are a bit more crumbly than regular cookies, but I thought the crisp texture was really nice. Cookies will keep for a few days, or can be frozen for a few months

Service : Makes about 15 cookies

Rattlesnake Bites

Ingredients:
12 large jalapenos, seeded and cut in half
2 cups Monterey jack cheese, shredded
1 large egg
2 tablespoons milk
1 tablespoon flour
1 teaspoon Parmesan, grated
salt and pepper
1 1/2 cup bread crumbs, seasoned or unseasoned
vegetable oil

How To Prepare:
Wash jalapenos, cut in half, and take out seeds.

Stuff each half with grated jack cheese.

In shallow bowl, mix flour, egg, Parmesan, milk, salt, and pepper
to taste.

Place breadcrumbs in flat dish.

Dip jalapeno in egg mixture and then in breadcrumbs.

Place in freezer for 1/2 hour.

Take out of freezer and deep fry in hot oil until golden brown.

Serve immediately with Ranch Dressing or Cajun Horseradish Sauce.

Serves: 6

la Mode Ice Cream Dessert Cake

Ingredients:

* 1 1/2 cups Oreo cookie crumbs
* 1/2 cup caramel ice cream topping, heated slightly in microwave
* 2 (1.5-quart) containers chocolate ice cream, softened slightly
* 1 cup crumbled brownies (homemade OR store-bought)
* 1 cup chopped Rolo candies OR other caramel chocolate candies

How To Cook:

1.Line a 9-inch springform pan with non-stick foil. Sprinkle crumbs on bottom and press to make an even layer. Drizzle evenly with heated caramel topping. Place in freezer 30 minutes to firm up.

2.Spread softened ice cream evenly over caramel, smoothing top with a knife. Sprinkle top evenly with brownie and caramel candy pieces, pressing in slightly. Freeze until firm, 4 to 5 hours.

3.Then top with a piece of waxed paper and wrap in a double thickness of foil. Return to freezer until serving, up to 1 month.

4.To serve, remove from freezer and let stand at room temperature 15 to 25 minutes. Remove springform side of pan and with a large, sharp knife, cut into slices. Serve immediately.

Service: 10

Rice With Roasted Cauliflower

Ingredients :

1/2 head white cauliflower, cut into florets
2 tablespoons canola oil
Salt
Pepper
Pinch of curry powder
6 cups water
1 cup Carolina, or long grain, rice
1 teaspoon red chili flakes
2 teaspoons extra-virgin olive oil
2 tablespoons butter, at room temperature
1/4 cup chopped green onions

 How To Prepare :

1. Heat the oven to 400 degrees.

2. In a large bowl, toss the cauliflower with the canola oil and season with one-fourth teaspoon salt and a pinch of pepper, or to taste.

3. Place the cauliflower in a roasting pan (reserve the bowl) and roast until the cauliflower is a deep brown and tender throughout when pierced with a knife, 20 to 25 minutes, tossing every few minutes for even coloring and cooking. Remove the cauliflower from the oven and reduce the oven temperature to 250 degrees.

4. While the cauliflower is roasting, cook the rice: In a large saucepan, add the water and a generous pinch of salt and bring to a boil over high heat. Stir in the rice and chili flakes and reduce the heat to a gentle simmer. Cook the rice just until tender, about 15 minutes. Drain the rice well, then spread the rice in a thin shallow layer in a large baking dish.

5. Place the rice in the oven to dry out for 5 minutes. Remove, then stir in the olive oil. Taste and adjust seasoning as desired with salt and pepper.

6. Place the cauliflower back in the bowl and toss with the curry powder. Taste and season, if desired, with additional salt and pepper.

7. Gently stir in the warmed rice and butter, tossing until the butter is melted and evenly coats the rice and cauliflower. Stir in the green onions and serve immediately.

Serves:  8-10

Stuffed Artichokes

Ingredients :
4 artichokes
1 cup bread crumbs
1/2 cup grated Romano or Parmesan cheese
1 egg
1/4 cup raisins
1/4 cup olive oil (more if needed for consistency)
1/2 cup water
A pinch of salt and pepper (about 1/4 teaspoon each)



How To Prepare :

1. Cut pointy tops off artichokes with a knife and then open them with a knife as far as you can. Clean the inside and outside of the artichokes.

2.Mix all other ingredients together.

3.Stuff mixture into the artichokes.

4.Put artichokes in a 3 or 4 quart pot filled 3/4 way with water and let cook on the stove for 1 hour (covered) or until leaves are soft to eat.

Service :  4

Spinach and Prosciutto White Panera Bread

Ingredients :
1 tablespoon olive oil
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 bag (6 ounces) torn mature spinach leaves
1/8 teaspoon black pepper
1 cup part-skim ricotta cheese
1/2 cup shredded part-skim mozzarella cheese
1 teaspoon dried oregano
2 rounds Panera Bread Asiago Cheese Focaccia
1 1/2 ounces sliced prosciutto, chopped into bite-size pieces




How To Cook :

1. Preheat oven to 500ºF. Heat oil in a large deep skillet over medium
heat. Add garlic and red pepper flakes and cook for 1 minute. Add
spinach, tossing and cooking until it wilts, 4 to 5 minutes. Season with a pinch of pepper.

2. Combine ricotta, mozzarella, oregano, and pepper in a bowl. Spread over focaccia to the edges, patting into an even layer. Top with spinach mixture, spreading it around as evenly as possible. Scatter prosciutto over the top.

3. Bake directly on an oven rack with no baking sheet until cheese softens and crust browns and crisps, 10 to 12 minutes. Cut each pizza into six wedges.

Service : 6




Source: Panera Bread

Chicken Wings With Sauce

Ingredients :
15 chicken wings
1 tablespoon honey or syrup
4 tablespoons hoisin sauce
3 tablespoons warm water
3/4 teaspoon salt
1/2 teaspoon black pepper
2 garlic cloves, finely minced
1 scallion, finely minced
1 slice fresh ginger, minced


How to Cook :

1. Marinate chicken wings for 15 minutes in a mixture of honey, sauce, water, salt, pepper, garlic, scallion, and ginger.

2. Heat oven to 350 degrees. Place chicken wings on a baking sheet and bake for 30 minutes, brushing occasionally with marinade.

3. Turn oven to broil and broil chicken wings five more minutes. Turn wings every two minutes to avoid burning.

4. To serve: Transfer chicken wings to a serving platter and serve hot or at room temperature.

Service : 06

Curried Chickpeas

Ingredients :
1/2 cup diced onions
4 teaspoons best-quality olive oil                 
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon dried coriander
1/4 teaspoon cayenne pepper
2 (15-ounce) cans chickpeas, drained
2 tablespoons chopped fresh cilantro
1 tablespoon lemon juice, or to taste
Salt

How to Cook :

1. In a large sauté pan heated over medium-high heat, sauté the onion in the olive oil until deep golden and crispy, about 6 to 8 minutes, stirring frequently.

2. Add the turmeric, cumin, coriander and cayenne pepper and cook, stirring constantly, until aromatic and lightly toasted, about 3 minutes.

3. Add the chickpeas, cilantro and lemon juice and continue to stir to develop the flavors, about 5 minutes. Remove from heat and season with one-fourth teaspoon salt, or to taste.

4. Cool the salad, then transfer it to a container, cover and refrigerate until chilled before serving, at least 30 minutes.Taste and adjust seasoning and lemon juice as desired.

5. This makes just over 3 cups salad.

Service:  4

Source: Los Angeles Times

Yard House BBQ Beans

Ingredients :
1/4 cup olive oil.
2 tablespoons minced garlic.
1 cup chopped green onion.
1 to 2 jalapeños, minced, or to taste (seeding the jalapeños will minimize their heat)
4 cups cooked pinto beans (from about 1 pound dry, or about 3 drained 15-ounce cans)
2 cups chicken broth or 2 cups of pinto bean liquid from boiling
1 cup brown sugar
1 cup prepared barbecue sauce (Bulls-Eye brand works well)
2 to 4 tablespoons puréed chipotle peppers in adobo sauce, or to taste
2 teaspoons Tabasco, or to taste Salt and pepper, to taste

The Preparation:
1. Heat a medium heavy-bottom pot over medium-high heat until hot. Add the olive oil, garlic, green onions and jalapeño and sauté,stirring constantly, until the garlic is aromatic and golden, about 2 minutes.

2. Stir in the pinto beans, chicken broth, brown sugar, barbecue sauce, puréed chipotle peppers and Tabasco sauce. Bring the mixture to a boil, stirring frequently to avoid burning the mixture, then reduce the heat to a simmer.

3. Continue to cook just until the beans begin to break apart, about 15 to 20 minutes. Taste the mixture and adjust the seasoning and heat as desired. Smash some of the beans slightly with the back of a spoon and stir to thicken the texture. The beans will keep, covered and refrigerated, for up to 4 days.


Service:  6-8

Vanilla Berry Parfaits

Ingredients :

•    2 (8 ounce) containers vanilla yogurt                  
•    1 (10 ounce) package frozen mixed berries
•    2 tablespoons crushed graham crackers
•    1/8 teaspoon ground nutmeg

Directions :

1.    Cover the bottoms of two small glasses with a layer of yogurt. Cover layer with berries. Repeat until both glasses are full, ending with a fruit layer. Sprinkle with graham crackers and nutmeg.

Serving : 02

Honey Chicken Kabobs

Ingredients :

•    1/4 cup vegetable oil
•    1/3 cup honey
•    1/3 cup soy sauce
•    1/4 teaspoon ground black pepper
•    8 skinless, boneless chicken breast halves

      cut into 1 inch cubes
•    2 cloves garlic
•    5 small onions, cut into 2 inch pieces
•    2 red bell peppers, cut into 2 inch pieces

•    skewers

Directions :

1.    In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
2.    Preheat the grill for high heat.
3.    Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
4.    Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Serving : 12