Skinny Peanut Butter Brownies

Adapted from http://tifanietbd.blogspot.com/
Yields 16 brownies (61 calories each)

Ingredients:
1/2 Cup oats, old-fashioned 
6 Ounce(wt)s yogurt, Greek, vanilla 
1/4 Cup milk, skim 
1 Large egg, whole 
1/4 Teaspoon salt, table 
1 Teaspoon baking powder 
1 Cup sugar, white (or Splenda)
1/2 Cup cocoa powder (unsweetened) 
3/4 Cups peanut butter, creamy (regular or reduced-fat)

Tools Needed:
Calphalon Classic Bakeware 8-Inch Square Nonstick Cake Pan 

Directions: 
Preheat oven to 350 degrees. Spray a 8×8 inch pan with non-stick cooking spray. Set aside. 

Place oats into a food processor. Pulse a few times, then turn on and processor until a meal. Then add all remaining ingredients except peanut butter. 

Process until mix is smooth. You will have to stop the food processor and scrape down the sides a few times. 

Pour batter into prepared baking dish (it will be thin and runny).

Microwave peanut butter for about 30 to 45 seconds. 

Drop melted peanut butter by spoonfuls onto the batter, swirling gently with a knife or bamboo skewer to create a marbled effect. 

Bake for 20 to 25 minutes or until brownies begin to pull away from the sides of the pan. 

Brownies will be extra fudgey, so be sure to wait until completely cooled so they can be cut easily.

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Antipasti Pasta Salad with Tangy Vinaigrette

Yields 12 servings

Ingredients:
12 Ounce(wt)s pasta, rotini, tricolor 
2 Cups cucumber, English sliced and quartered
1 Cup tomatoes, red grape halved
1 Cup cheese, mozzarella smoked diced
1 Cup salami, Italian diced
1 Cup onion, red thinly sliced
3/4 Cups olives, Kalamata 
1/2 Cup pepper, pepperoncini sliced
1/2 Cup bell pepper, roasted red sliced
1/2 Cup artichokes hearts, marinated quartered
2 Tbls capers drained
1/2 Cup mushrooms, white marinated
1 1/2 Tbls capers drained
4 Cloves garlic, fresh minced
1/4 Cup vinegar, red wine 
1 tsp oregano, dried 
1 tsp Silver Service Chef's Zesty Italian Seasoning
6 Tbls oil, extra virgin olive 
1 to taste pepper, black, ground 

Tools Needed:
Cuisinart DLC-2009CHB Prep 9 9-Cup Food Processor, Brushed Stainless
Kuhn Rikon Epicurean Garlic Press

Directions: 
Cook pasta in a large pot of boiling salted water, according to package directions. Drain pasta, rinse with cold water and set aside. 

Puree capers and garlic for the vinaigrette in a food processor. Add vinegar, Italian seasoning and oregano; pulse to combine. Slowly drizzle in oil and blend until emulsified. Season with pepper. 

Mix together cooked pasta, cucumbers, tomatoes, mozzarella, salami, onion, olives, pepperoncini, roasted peppers, artichoke hearts, mushrooms and capers for the salad in a large bowl. Toss with vinaigrette to coat. Refrigerate overnight; just before serving season with salt and pepper.

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No Mayo Chicken Salad

Yields 6 servings

Ingredients:
3 Cups chicken, cooked, rotisserie, diced no skin
8 Ounce(wt)s cheese, cream (1/3 less fat) softened
1 Tbls vinegar, cider 
1/2 tsp salt, Kosher 
1/5 tsp pepper, black, ground 
1 Tbls oregano, fresh chopped
1 Tbls mint, fresh chopped
1/2 Small tomato, beefsteak chopped
1 onion, green, chopped
1/4 Small cucumber, English chopped
1/2 tsp oil, extra virgin olive

Tools Needed:
Cuisinart CSB-75BC Smart Stick 2-Speed Immersion Hand Blender, Brushed Chrome

Directions: 
Be sure to remove all fat from the chicken as you pull it from the bones. 

Mix together the cream cheese, vinegar, salt, pepper, herbs and a drizzle of olive oil. Blend with a hand blender or in a food processor. Fold in the chicken, tomato, green onion and cucumber. 

Serve with crackers, in a lettuce wrap or wrap in a tortilla with lettuce for a sandwich wrap.

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Lasagna Rolls

Adapted from Giada De Laurentiis
Yields 6 servings

Ingredients:
2 Tbls butter, unsalted 
4 tsp flour, all-purpose 
1 1/4 Cup milk, whole 
1/4 tsp salt, Kosher 
1/8 tsp pepper, white, ground 
1 Pinch nutmeg, fresh grated 
15 Ounce(wt)s cheese, ricotta, part skim 
10 Ounce(wt)s spinach, frozen chopped thawed and squeezed dry
1 1/8 Cup cheese, parmesan, grated, divided
3 Ounce(wt)s prosciutto thinly sliced
1 Large egg, whole beaten
3/4 tsp salt, Kosher
1/2 tsp pepper, black, ground 
2 Tbls oil, olive 
12 to 15 Each pasta, lasagna noodles 
2 Cups Lindy's Marinara Sauce
1 Cup cheese, mozzarella (whole milk) shredded 

Tools Needed:
OXO Good Grips Medium Cookie Scoop
Pyrex Grip-Rite 2-Quart Oblong Baking Dish, Clear

Directions: 
To make the sauce: 
Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the béchamel sauce. 

Preheat the oven to 450 degrees. 

Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend. 

Add a tablespoon or two of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking. 

Butter a 13-by-9-by-2-inch glass baking dish. Pour the béchamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, and then, using the cookie scoop, dish the ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the béchamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. 

Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

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Lindy's Marinara Sauce

Yields 4 cups

Ingredients:
2 1/2 Tbls oil, olive 
2/3 Cups onion, white or yellow chopped
8 Cloves garlic, fresh minced
28 Ounce(wt)s tomatoes, diced not drained (San Marzanos preferred)
3 Ounce(wt)s tomato paste 
1 Teaspoon sugar, white 
1/4 Teaspoon salt 
1 to taste pepper, black 
1 Tbls basil, fresh finely chopped
1/2 Tbls oregano, fresh finely chopped 


Tools Needed:
Kuhn Rikon Epicurean Garlic Press
Rosle Can Opener 

Directions: 
In a medium saucepan or skillet, heat the oil. 

Add the onions and garlic and sauté over medium-low heat for 6 to 8 minutes until soft. Add the tomatoes, tomato paste, sugar, salt, and pepper. 

Reduce heat to low and simmer, partially covered for 20 to 30 minutes. Stir occasionally.  Add fresh basil and oregano and let simmer an additional 5 to 10 minutes.

Chef's Note: If fresh herbs are not available, use 1 tsp dried basil and ½ tsp dried oregano.  If using dried, add when adding the sugar.

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Weeknight Chicken Tortilla Soup

Yields 6 servings

Ingredients:
2 Tbls oil, olive 
6 Each tortilla, corn, small 
2 Large onion, white chopped
1 Head garlic, fresh (12 to 14 cloves)
4 1/4 Ounce(wt)s pepper, green chile with liquid
2 tsp cumin, ground
1 1/2 Tbls Silver Service Chef's Taco Seasoning
2 Quarts stock, chicken 
2 Sprigs epazote, fresh, optional
4 Pounds tomato, beefsteak chopped
1 tsp salt 
2 Cups chicken, cooked, white shredded 
1/4 tsp pepper, white, ground 

Toppings:
3 Each avocado diced
1/4 Pound cheese, monterey jack shredded
1/4 Pound cheese, sharp cheddar shredded
1/4 Cup cilantro chopped 
1/4 Cup sour cream
2 Medium limes, quartered

Tools Needed:
Cuisinart DLC-2009CHB Prep 9 9-Cup Food Processor, Brushed Stainless
Cuisinart CSB-75BC Smart Stick 2-Speed Immersion Hand Blender, Brushed Chrome
Kuhn Rikon Epicurean Garlic Press
Rosle Can Opener 

Directions: 
Chop 4 tortillas and cut the remaining 2 into match-long strips and set those aside. Separate and peel garlic. In a large pot, heat oil over medium heat. Add chopped tortillas, onions, garlic cloves, green chilis (with juice), cumin and Taco seasoning. Cook, stirring occasionally, until onions are translucent - about 7 minutes. Add chicken stock, tomatoes and epazote, if using, and the salt. Bring to a boil. Reduce heat and simmer for 45 minutes. 

Place soup in a food processor or use a hand blender to puree. Bring the soup to a simmer over medium heat. Add the chicken and pepper and simmer until chicken is cooked through (about 5 minutes). 

Cut the avocado into ¼-inch dice. Distribute the remaining tortillas (matchsticks), the avocado and the cheeses,among individual bowls. Ladle the soup over and sprinkle top with cilantro leaves, if using. You can also drop a teaspoon of sour cream on the soup for a delightful presentation.  Serve with lime wedges on the side.

Chef's note: If you prefer, you can fry the matchsticks in hot oil and place these on top of the soup instead of in the bottom of the bowl.

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Cider Vinegar Coleslaw

Yields 6 servings

Ingredients:

1/4 Cup vinegar, cider

2 Tbls sugar, white

2 Tbls oil, canola

16 Ounce(wt)s cabbage, green shredded (bag mix is good)

1 small bell pepper, red cut julienne
1 small bell pepper, yellow cut julienne

1 Medium cucumber, English cut julienne

2 Large carrots cut julienne (if not using mix)

1 tsp celery salt

1/4 tsp Silver Service Chef's Cajun Seasoning (warning, over time this will get spicy)
Salt and pepper to taste

Tools Needed:

Kyocera Adjustable Wide Ceramic Mandolin Slicer

Directions:

Mix vinegar and sugar and stir until sugar is dissolved. Add in cayenne and celery salt and mix well. Add oil. Add cabbage and other veggies to dressing. Toss with fingers to combine. Adjust seasoning, adding salt and pepper to taste. Let stand 20 minutes. Re-toss and serve.

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Broccoli, Brussels Sprouts and Cheddar Gratin

Yields 6 servings

Adapted from America's Test Kitchen

Ingredients:

1 Pound broccoli 1-in florets, stalks chopped
1 Pound brussels sprouts, cut in quarters (small if large ones)

2 Tbls butter, unsalted

1 Medium shallots minced

2 to 4 Cloves garlic, fresh minced

1 Tbls flour, all-purpose

3/4 Cups cream, heavy

3/4 Cups stock, vegetable

1 Pinch nutmeg, fresh grated

1 Pinch pepper, cayenne

¼ tsp salt

1/8 tsp pepper, black, ground

1 tsp thyme leaves, fresh

4 Ounce(wt)s cheese, cheddar sharp grated

¾ cup breadcrumbs, panko

Butter-flavored cooking spray

Tools Needed:
12-Inch Skillet with Glass Cover
Pyrex Grip-Rite 2-Quart Oblong Baking Dish, Clear
Kuhn Rikon Epicurean Garlic Press

Directions:

Adjust oven rack to middle position; heat oven to 450 degrees. Microwave the broccoli and sprouts on power 7 for 7 minutes or until exterior is tender but interior is still slightly crunchy. Set aside while preparing sauce.

Heat butter in large skillet over medium heat; when foam subsides, add shallot and cook until softened, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds; stir in flour until combined, about 1 minute. Whisk in cream and broth; bring to boil. Stir in nutmeg, cayenne, salt, pepper, thyme, and two-thirds cheese until incorporated. Off heat, gently stir in broccoli and sprouts until evenly combined. Transfer mixture to 11- by 7-inch (2-quart) gratin dish. Sprinkle remaining one-third cheese evenly over surface, then sprinkle evenly with breadcrumbs. Spray top with cooking spray.

Bake until golden brown and sauce is bubbling around edges, 15 to 20 minutes. Serve immediately.

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Risotto with Mushrooms and Fontina Cheese

Yields 4 servings
Adapted from Bon Appétit, March 1996

Ingredients:
2 Cups mushrooms, shiitake, chopped
1 Tbls butter
22 Ounce(fl)s stock, chicken, low-sodium*
1 Medium chopped onion, yellow
3 Ounce(wt)s chopped mushrooms, cremini
7/8 Cup rice, Arborio
1 Tbls oil, olive
1 Clove minced garlic, fresh
1 Tbls minced rosemary, fresh
3/8 Cup wine, white
3 Ounce(wt)s cubed cheese, Fontina1/4 Cup cheese, parmesan, grated

Chef's Note: You can use Vegetable stock to keep this dish vegetarian.



Tools Needed:
Emeril by All-Clad E9209964 Hard Anodized Nonstick 12-Inch Fry Pan with Lid Cookware, Black 

Directions:
Saute shiitake mushrooms in butter until browned. Remove from heat.

Chop cremini mushrooms. 

Pour stock into saucepan and heat. Reduce heat and keep hot. 

Heat oil in heavy saucepan over medium-high heat. Add onion and garlic; sauté until tender, about 3 minutes. Add cremini mushrooms and rosemary, sauté until tender, about 5 minutes. Add in shittakes.

Add rice and stir 2 minutes. Add wine and stir until absorbed, about 2 minutes. 

Add hot broth. Adjust heat so that liquid bubbles gently. Continue cooking until rice is tender and liquid is absorbed, about 20 minutes, covered for 10 of those minutes. Mix in cheeses and allow to melt. Serve.

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Veal Chops with Balsamic Vinegar

Yields 3 servings
Adapted from Bon Appétit, March 1996 

Ingredients:
3 Each veal, loin chop 
1 Tbls rosemary, fresh chopped
1 Tbls thyme, fresh chopped
2 Tbls oil, olive 
1 Tbls wine, dry red 
3 Cloves garlic, fresh minced
1 tsp pepper, white, ground 
3/4 Cups vinegar, balsamic 
1 tsp sugar, white 

Tools Needed:
Lodge Logic L10SK3 12-Inch Pre-Seasoned Skillet 

Directions: 
Place chops in a glass baking dish. Rub both sides with garlic, white pepper, rosemary and thyme. Cover and marinate 1 hour. 

Preheat oven to 450 degrees. Heat olive oil in oven-proof skillet over high heat. Add chops and sear both sides until brown, about 3 minutes each side. 

Transfer skillet to oven; roast veal about 6 minutes for medium rare. 

Transfer veal to platter, tent with foil. Add vinegar and wine to pan, scraping up any browned bits. Add sugar and boil until reduced to a syrupy consistency, about 3 to 5 minutes. 

Pour over veal.

Serve with Risotto with Mushrooms and Fontina Cheese.

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Greek 6-Layer Dip

Yield 8 servings

Ingredients:
3 1/2 Pounds chick peas, fresh in the hulls*
1/2 Cup water, hot reserved cooking liquid
1 tsp salt, Kosher 
3 Cloves garlic, fresh minced
1 Large lemon juiced
1/2 Cup oil, extra virgin olive 
3 1/2 Tbls Tahini
1 tsp cumin, ground
1 to taste salt, Kosher 
1/2 Large bell pepper, red small dice
1/2 Large cucumber, English small dice
1/2 Cup olives, Kalamata finely chopped
1/2 Cup cheese, feta crumbled 
1 Tbls dill, fresh minced 

Chef's Note: If you cannot find fresh chickpeas, buy canned.  Reserve the liquid from the can and don't cook them, omit the 1 teaspoon of kosher salt (2, 15-ounce cans)

Tools Needed:
Cuisinart DLC-2009CHB Prep 9 9-Cup Food Processor, Brushed Stainless

Directions: 
Hull the peas and rinse. You should end up with 30 to 36 ounces of fresh green chickpeas. 

Bring 3 quarts water to a boil with the teaspoon of salt. Drop in the fresh chickpeas and blanche for 5 minutes. Drain, rinse with cool water and let cool. 

Mix peas, garlic, tahini, lemon juice, cumin and oil in a food processor. While running, slowly add water until desired consistency. Add salt until desired flavor. 

Spread hummus about 2-inches thick in the bottom of a wide serving dish. Sprinkle veggies evenly over the top of the hummus. Sprinkle feta over the top. Top with dill. 

Serve with pita chips or warmed wedges of pita bread.

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Spicy Bacon-Wrapped Chicken with Brie

Yields 2 servings

Ingredients:
2 8-ozs chicken breast, boneless, skinless 
4 Slices bacon, uncooked 
4 Slices cheese, brie 
2 Tbls Silver Service Chef's Hot Red Bell Pepper Jelly
1 tsp Silver Service Chef's Bob's Poultry Seasoning
Olive oil cooking spray 

Directions: 
Spray deep baking dish with cooking spray. Preheat oven to 425 degrees.

Cut a deep pocket into the fatest part of the chicken breast - 2/3-deep and 2/3 down the length of the breast (the opening should only be about 1-inch wide. Do not cut through to the other side. 

Put 2 slices of cheese in each breast - you might need to cut the slices into small pieces to stuff them into the breast. Spoon in 1 tablespoon of jelly. Secure the opening shut with toothpicks - understand this will mostly keep the cheese in - some of the jelly will cook out - this is ok. 

Wrap the breast with 1 to 2 slices of bacon - it depends on your taste and how large the breasts are and if they will need both. You might want to secure them with an additional toothpick. Place the breast in the baking dish and repeat with the other chicken breast. 

Spray the top with a little more cooking spray and sprinkle with poultry rub.

Bake for 15 minutes. Spoon some of the juices over the breasts and cook an additional 15 minutes, basting as you can. Check the temperature. Cook until the thermometer reads 165 degrees and the bacon is crispy on the top.

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Aunt D's Buttermilk Pancakes

Yields 6 servings

Ingredients:
4 Cups flour, all-purpose 
6 Tbls sugar, white divided
2 Tbls baking powder 
1 tsp salt 
4 Cups buttermilk, reduced-fat 
6 Large egg, whole separated
1 Tbls extract, vanilla 
oil, olive cooking spray

Optional:
12 Ounce(wt)s chocolate chips, semisweet mini

Tools Needed:
OXO Good Grips Medium Cookie Scoop
Calphalon Contemporary Nonstick 11-Inch Square Griddle

Directions: 
Whisk flour, 4 tablespoons sugar, baking powder and salt in large bowl to blend. Add buttermilk, egg yolks and vanilla and whisk until smooth (batter will be very thick). 

Using electric mixer, beat whites in medium bowl to soft peaks. Add remaining 2 tablespoons sugar and beat until stiff but not dry; fold into batter. 

Fold in chocolate chips, if using. 

Spray griddle or heavy large skillet with cooking spray over medium-low heat. Working in batches, pour batter by 1/4-cupfuls onto griddle. Cook until pancakes are golden brown, about 3 minutes per side. 

Transfer to plates. Serve with maple syrup. 

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Pretzel Crusted Chicken Cutlets

Yields 6 servings
Adapted from Rachel Ray

Ingredients:
6 6-ozs chicken breast, boneless, skinless cut into cutlets
8 Ounce(wt)s Rold Gold Honey Wheat Braided Twists
1/2 cup cheese, Parmesan
1 to taste salt and pepper 
2 Large egg, whole 
1 Tbls water
2 Tbls mustard, Dijon or whole grain
1 to taste oil, vegetable for frying

Tools Needed:
Cuisinart DLC-2009CHB Prep 9 9-Cup Food Processor, Brushed Stainless
12-Inch Skillet with Glass Cover

Directions: 
Preheat a large non-stick skillet with a 1/4-inch of vegetable oil over medium-high heat. 

Place the pretzels in a food processor or blender and ground until fine. Transfer the ground pretzels to a shallow dish, add the cheese and some salt and pepper. Crack and beat 2 eggs in a second shallow dish with water and mustard. One at a time, coat each chicken cutlet in the egg and then the ground pretzels. 

Add the pretzel-coated chicken cutlet to the hot oil. Cook in a single layer, in batches, about 3 or 4 minutes on each side, until the juices run clear and breading is evenly browned.  Transfer to a rack on a cookie sheet and keep warn in a 300 degree oven until ready to serve.

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