Old Spaghetti Garlic Mizithra

Ingredients :

1 gallon water
1 cup mushrooms
2 tbsp. chopped bacon
3 tsp. chopped garlic
4 oz. browned butter *recipe follows
8 oz. dry spaghetti
1/2 cup Mizithra Cheese

How To Prepare :

1. Bring about one gallon of water to a boil in the sauce pan. Cook spaghetti in the boiling water for approximately nine minutes.

2. While the spaghetti cooks, preheat a large skillet and sauté the bacon for approximately three minutes.

3. When the bacon is done, add mushrooms and sauté for 45 seconds. Then add the garlic and sauté for 30 seconds. Add the Mizithra and browned butter and mix well.

4. Drain the cooked spaghetti in the strainer and add the spaghetti to the large skillet with the ingredients, toss with tongs and serve immediately.

Service :  2

Browned Butter recipe:

Ingredients :
1/2 cup butter (one stick - 1/4 lb)

 Preparation  :

1. Cut butter into cubes and place in a small saucepan with a light-colored interior (this makes it easier to gauge the color of the butter as it browns). Cook butter over medium heat until it comes to a low boil, stirring frequently with a whisk for about three minutes. Cook while stirring constantly to prevent residue from sticking and overflowing, about four minutes or until foam subsides.

2. Continue to cook until the liquid turns an amber color, one to two minutes longer. Remove from heat.

3. Set aside for three to five minutes to let the sediment settle to the bottom of the pan. Pour the browned butter through a strainer into a small bowl and discard the sediment.

 

Source: Old Spaghetti Factory

Artichoke and Potato Au Gratin

Ingredients :
2 cups grated Parmesan cheese
3 cups grated Gruyere cheese
3 pounds Yukon Gold potatoes, thinly sliced (about 1/8-inch), divided
Salt, pepper
2 cloves garlic, minced
6 cups drained marinated artichoke hearts
1 quart heavy cream, divided

How To Prepare :
1. Heat the oven to 350 degrees. Grease a 15-by-11-inch baking dish with butter.

2. In a medium bowl, combine the Parmesan and Gruyere cheeses.

3. Line the bottom of the baking dish with one-half of the sliced potatoes, overlapping the slices and forming rows to make a single layer.

4. Season the potatoes with three-fourths teaspoon salt and one-halfteaspoon pepper, or to taste. Sprinkle over the garlic.

5. Add the artichoke hearts, arranging them in a single layer over the potatoes. Scatter one-third of the grated cheese mixture over the artichokes, then drizzle over one-half of the heavy cream.

6. Arrange the remaining potatoes in a single, overlapping layer over the cheese. Season with one-half teaspoon salt and one-fourth teaspoon pepper. Drizzle over the remaining cream, then sprinkle over the remaining cheese.

7. Butter the underside of a piece of foil to keep the cheese fromsticking, then cover the baking dish. Bake the gratin until thepotatoes are softened and almost completely cooked, 45 minutes to an hour (a knife should easily pierce the potatoes). Uncover the gratin and continue to bake until the cheese is melted and is golden brown, 15 to 20 minutes. Remove from the oven and cool slightly on a rack before serving.

Service : 12-16

Source: LA Times

Macaroni Grill Chicken Cannelloni

Description: Pasta rolls filled with chicken, spinach, ricotta, sundried tomatoes and mozzarella smothered in a delicious cannelloni sauce made from Asiago cream sauce combined with tomato sauce.

12 lasagna pasta sheets, approximate size of 5 x 6 inches

Cannelloni Filling:
8 oz. chicken breast (about 2), cooked thoroughly
1 oz. fresh spinach, chopped
1 oz. sun-dried tomatoes, sliced
16 oz. ricotta cheese
3 oz. mozzarella cheese, shredded
1/2 teaspoon fresh ground black pepper
1 teaspoon salt

Cannelloni Sauce:
16 oz. Asiago cream sauce, or your favorite Alfredo sauce
16 oz. tomato pasta sauce

3 oz Parmesan for topping

Optional Garnishes:
diced tomatoes
fresh basil
Italian parsley
ricotta cheese

 How To Prepare : 

1. Cook chicken thoroughly and cool to an internal temperature of 45 degrees F.; dice into ½-inch pieces and transfer to large bowl.

2. Add spinach, tomatoes, ricotta, mozzarella, pepper and salt;stir thoroughly to combine.

3. Prepare Cannelloni Sauce: In bowl, combine sauces and blend well; set aside.

4. Preheat oven to 350 degrees F.

5. Meanwhile, fill pasta sheets: Place 2 to 3 rounded tablespoons of filling down the center of each sheet; carefully roll ciga-fashion and place in baking dish, side by side.

6. Pour sauce over cannelloni, covering completely; sprinkle with Parmesan; cover with foil.

7. Place in preheated oven; bake about 20 minutes; remove foil and continue to bake an additional 20 minutes. If using a thermometer the internal temperature should read 165 degrees F. Remove from oven and serve hot. If desired, garnish dishes with diced tomatoes, basil or Italian parsley or a dollop of ricotta cheese on the side.

Service : 6

Spicy Barbecue Wings

Ingredients :

1/2 pound chicken wings
oil for deep frying

Spicy Barbecue Sauce:

1/2 cup ketchup
1/2 cup water
2 teaspoons Dijon mustard
1 teaspoon salt
2 teaspoons Louisiana hot sauce
1/2 teaspoon chili powder
2 garlic cloves - minced
1/4 cup lemon juice
1 tablespoon brown sugar
2 tablespoons oil
2 tablespoons Worcestershire sauce
1/4 teaspoon cumin
1 teaspoon black pepper

How To Prepare : 

1. In a large heavy saucepan, mix together BBQ sauce ingredients. Bring to a boil, then reduce heat and simmer for 15 minutes.

2. In a fry pan or wok, heat oil to 375 F (190 C). Deep fry a few wings at a time, until they are cooked through, about 10-15 minutes. Drain fried wings on paper towels.

3. Once all the wings are cooked, place them in the simmering BBQ sauce. Stir to coat and serve.

Serves : 4

Source - The Ultimate Chicken Wing Cookbook

Red Lobster Sun-Dried Tomato Tilapia

Ingredients :

8 Sheets of parchment paper
8 cups fresh Spinach, washed and dried
Nonstick Cooking Spray fat-free
1 cup Carrots, shredded or matchstick cut
1 Red Pepper, cut into thin strips
8 Tbsp Sun-dried Tomato Vinaigrette Salad Dressing, fat-free
All-purpose Salt Free Seasoning, to taste
4 Tbsp Sun-dried Tomatoes, chopped
4 each 8-10 oz pieces of Tilapia, skin off

How To Prepare : 

1. Layering the bag:

2. Preheat oven to 400 degrees.

3. Spray each sheet of parchment paper lightly with Non-stick Cooking Spray on top side only.

4. Place 1/4 Spinach in the center of each of 4 of the parchment paper pieces; add 1/4 of the Carrots and 1/4 of the Red Pepper slices to each stack.

5. Top each Spinach and Vegetable stack with 1 Tbsp Sun-dried Tomato Vinaigrette.

6. Place one piece of Tilapia on top of the Spinach and Vegetable mixture. Sprinkle with Salt Free Seasoning and top with 1 Tbsp chopped Sun-dried Tomatoes and 1 Tbsp Sun-dried Tomato Vinaigrette.

7. Sealing the bag:

8. Place one sheet of the parchment, sprayed side down on top of each piece of the tilapia.

9. Crimp the two sheets of parchment paper like a pie crust until the bottom and the top are completely sealed.

Cooking:

1. Place the bags of tilapia onto a cookie sheet and cook in a 400 degree oven for 15-20 minutes or until the fish reaches an internal temperature of 140-150 degrees.

2. Place the bag onto a plate and slice the parchment open at the table to enjoy.

Serves :  4

Source: Red Lobster

Cheesy Bread

Ingredients :

1 tube Pillsbury French bread, unbaked
1/4 cup butter flavored oil
1/2 teaspoon garlic salt
1/2 teaspoon garlic powder
2 Tablespoons yellow cornmeal
2 Tablespoons Parmesan cheese
1 Cup Mexican blend cheese, shredded
1/2 Cup mozzarella cheese, shredded
1/2 Cup cheddar cheese, shredded
1/2 teaspoon parsley


How To Prepare :

1. Preheat oven according to french bread package.

2. Combine oil, garlic salt and garlic powder, brush over the bread.

3. Sprinkle corn meal on top of the bread and then flip over.

4. Put cheeses on top of the bread, sprinkle with 1/2 of theParmesan, parsley, and remaining butter.

5. Bake bread according to the package until cheese is melted and bubbly.

6. Remove from oven and sprinkle with remaining Parmesan cheese. Allow cheese to set for a minute.

7. Cut bread width-wise into 1 inch slices.

Serves : 4









Source: Recipe4Living

Panera Turkey Artichoke Panini

 Ingredients :

1 loaf pesto focaccia bread
8 oz. freshly sliced turkey
4 oz. spinach artichoke spread
2 oz. asiago cheese
1 small red onion, diced
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1-2 tomatoes, sliced ( 6-8 slices)
1 pinch salt and pepper

How To Prepare :

1. Preheat panini grill to medium temperature.

2. In a medium sauce pan, sauté diced red onion in olive oil until transparent. Add balsamic vinegar and salt and pepper to taste.

3. Slice the loaf of pesto focaccia into two semi-circles, and halve each semi-circle.

4. Layer the turkey onto the bottom halves of the focaccia bread, and spread spinach artichoke mix over turkey. Layer sautéed onions, asiago/parmesan blend and tomato slices. Close face of panini with the top halves of focaccia bread.

5. Add panini to preheated grill and press lightly. Grill 5 minutes on medium or until the cheese begins to melt and there are grill marks on the focaccia bread.

Service :  2

 

Source: Recipe4Living

Vegetable Soup

Ingredients : 

2 tablespoons oil
2 cups diced carrot
2 cups diced onions
1/2 cup diced red bell pepper
1 1/2 teaspoons chopped fresh thyme
3/4 cup pearl barley
1 quart vegetable broth
1 1/2 cups marinara sauce
2 cups quartered mushrooms
2 cups diced zucchini
Salt and pepper

How To Prepare : 

1. Heat a medium, heavy-bottom pot over medium heat until hot. Add the oil, then add the carrots, onions, bell pepper, thyme and barley. Cook, stirring occasionally, until the vegetables are golden-brown, about 18 minutes, taking care that the barley does not burn.

2. Stir in the vegetable broth and marinara. Cover and bring to a boil over high heat, then reduce the heat to a gentle simmer.

3. Cook until the barley is al dente, 6 to 8 minutes. Stir in the mushrooms and zucchini, and season to taste with salt and pepper (amount of seasoning needed will vary depending on the vegetable broth and marinara used). Cover and continue to simmer until the mushrooms and zucchini are just tender, 4 to 6 minutes.

4. Remove from heat, thin if desired, and season again to taste, and serve. This makes about 2 1/2 quarts of soup.

Service :  8-10

Source: LA Times

Whole Herb Rubbed Beef Tenderloin

Ingredients :
1 whole beef tenderloin, 4-6 pounds
Olive Oil

Portabella Cream Sauce:
1 tablespoon butter
2 cups sliced baby portabella mushrooms
1/2 cup chives
1/4 cup white wine
1 cup heavy cream
1 teaspoon garlic powder
2 teaspoons soy sauce
Pinch of cayenne pepper
1/4 teaspoon each kosher salt & black pepper

Herb Rub:
2 tablespoons fresh rosemary-finely chopped
2 tablespoons fresh thyme-finely chopped
1 tablespoon kosher salt
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder

In a small bowl mix the rub ingredients.

How To Prepare :
1. Have your butcher trim and discard the excess fat and silver skin from the tenderloin. Lay the tenderloin out with the smoothest side up. To ensure a consistent thickness on the grill, fold the tail end of the tenderloin under itself to form an even thickness. Tie the tenderloin snugly with butcher's twine at 2-inch intervals and
secure the folded end with two strings. Lightly coat the roast with oil. Season the roast all over with the herb rub.

2. Prepare the grill for direct and indirect cooking (450 degrees F hot side; 250 degrees F warm side)

3. Brush the cooking grates clean. Sear the tenderloin over the hot side for about 20 minutes, turning a quarter turn once every 4-5 minutes. Then slide the roast over to the warm side, loosely cover it with foil and cook until it reaches your desired doneness, 20 to 30 minutes for medium rare (125° to 130°F), turning once. Remove from the grill, loosely tent with foil, and let rest for 10 minutes. The temperature will rise 5 to 10 degrees during this time.

4.Snip and remove all the twine from the roast. Cut the meat crosswise into 1/2- to 1-inch slices and arrange onto a serving platter. Garnish with fresh rosemary sprigs and serve warm with the sauce.

5. To prepare the cream sauce, melt the butter in a saute pan.  Add the portabella mushrooms and saute for 3 minutes.  Add the white wine, soy sauce, salt, pepper, garlic powder and cayenne pepper.Add heavy cream and stir to combine.  After 2 minutes add the chives.

Serves : 10-12

Source: LongHorn Steakhouse