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