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Mini Quiches

Ingredients
6 hard-cooked eggs
6 prebaked puff-pastry shells
1 1/2 tablespoons chopped fresh sage leaves
1/3 cup grated Fontina cheese
Crumbled bacon
Preparation
Slice eggs crosswise and place 1 in each prebaked puff-pastry shells (found in the frozen-food section). Top with fresh sage and grated Fontina cheese. Bake at 400° F until the cheese melts (about 5 minutes). Garnish each tiny quiche with crumbled bacon, if desired.

Ginger Chicken Pizza

Ingredients
2 tablespoons minced or pressed garlic
2 tablespoons minced fresh ginger
1 1/2 cups finely chopped green onions (including tops)
1 teaspoon olive oil
2 tablespoons reduced-sodium soy sauce
2 cups shredded boned, skinned cooked chicken
3 firm-ripe Roma tomatoes (about 9 oz. total)
1 baked pizza crust (12 in. wide; 1 lb.)
1/2 cup purchased pizza or marinara sauce
1 cup (1/4 lb.) shredded mozzarella cheese
Preparation
1. In a 10- to 12-inch nonstick frying pan over medium-high heat, stir garlic, ginger, green onions, and oil just until onions are limp, about 5 minutes.

2. In a bowl, mix soy sauce with chicken. Rinse and core tomatoes; cut crosswise into 1/8- to 1/4-inch-thick slices.

3. Place pizza crust in a 12-inch pizza pan or on a 14- by 17-inch baking sheet. Spread crust evenly with sauce, then scatter chicken mixture and onion mixture over sauce. Sprinkle pizza with cheese, and arrange tomato slices evenly over the surface.

4. Bake in a 350° oven until cheese is melted and pizza is hot in center, 12 to 15 minutes. Cut into wedges.

Spaghetti Pie

Ingredients
1 pound ground round
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (8-ounce) cans tomato sauce with garlic
1 1/2 cups low-fat sour cream
1/2 cup chopped green onions
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
Cooking spray
1 1/3 cups (about 5 ounces) shredded reduced-fat extra-sharp cheddar cheese
Preparation
Preheat oven to 350°.

Cook meat in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain well, and return meat to pan. Stir in salt, pepper, and tomato sauce. Bring to a boil; reduce heat, and simmer for 20 minutes. Combine the sour cream, green onions, and cream cheese in a small bowl, and set aside. Place the spaghetti noodles in a 2-quart casserole dish coated with cooking spray. Spread the sour cream mixture over spaghetti noodles. Top with meat mixture. Sprinkle with cheddar cheese. Cover and bake at 350° for 25 minutes. Uncover; bake an additional 5 minutes or until cheese is bubbly.

Special Omelet

Ingredients
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
4 large egg whites
1 large egg
1/2 cup canned black beans, rinsed and drained
1/4 cup chopped green onions
1/4 cup (1 ounce) reduced-fat shredded cheddar cheese
1/4 cup bottled salsa
Cooking spray

Preparation
Combine first 4 ingredients in a medium bowl, stirring with a whisk. Combine beans, onions, cheese, and salsa in a medium bowl.

Heat a medium nonstick skillet coated with cooking spray over medium heat. Pour egg mixture into pan; let egg mixture set slightly. Tilt pan and carefully lift edges of omelet with a spatula; allow uncooked portion to flow underneath cooked portion. Cook 3 minutes; flip omelet. Spoon bean mixture onto half of omelet. Carefully loosen omelet with a spatula; fold in half. Cook 1 minute or until cheese melts. Slide omelet onto a plate; cut in half.

Buttermilk Chicken Tenders

Ingredients
1/2 cup buttermilk
3/4 teaspoon Tabasco sauce
1 1/3 pounds chicken tenders
3/4 cup all-purpose flour
2 teaspoons kosher salt
1/8 teaspoon cayenne pepper
2 eggs
2 cups bread crumbs
3/4 cup vegetable oil

Preparation
Mix buttermilk and Tabasco in a resealable plastic bag. Add chicken tenders and marinate for at least 1 hour or up to 1 day.

Preheat oven to 225°F. In a shallow dish, mix flour with salt and cayenne pepper. In a shallow bowl, beat together eggs with 2 Tbsp. water. Place bread crumbs in a separate shallow dish. Line a baking sheet with wax paper.

Remove chicken tenders from buttermilk, draining any excess, and dredge individually in flour mixture, shaking off excess; then dip into egg, draining any excess. Next, dip chicken in bread crumbs, pressing gently into crumbs to coat. Place on baking sheet. (Chicken may be prepared up to 5 hours ahead; cover and refrigerate.)

In a large skillet, heat 1/4 cup vegetable oil over medium-high heat. When hot, add one third of chicken tenders and cook, turning, until golden, about 4 minutes. Transfer to a baking sheet and keep warm. Wipe out pan and repeat cooking procedure in 2 more batches with remaining oil and tenders.

Cost per serving: $1.19

Yield
6 Servings

Garlic Chicken

Ingredients
Serves 6 to 8
1 large whole chicken (about 7 1/2 pounds)
1/4 cup (1/2 stick) unsalted butter, softened
2 tablespoons coarse salt
1/2 teaspoon freshly ground pepper
1 garlic bulb, halved horizontally
60 garlic cloves (do not peel)

Directions
1)Preheat oven to 425. Let chicken stand at room temperature 30 minutes. Remove giblets and excess fat from cavity. Rinse chicken; pat dry. Brush outside with butter, and season with salt and pepper. Place garlic bulb in cavity. Transfer chicken to a roasting pan. Tuck wing tips under; tie legs with kitchen twine.

2)Roast chicken, basting occasionally with pan juices, 20 minutes. Remove from oven, and arrange garlic cloves around chicken. Continue roasting until skin is deep golden brown and an instant-read thermometer inserted into thickest part of the thigh (avoiding bone) registers 165 degrees, about 1 hour.

3)Transfer chicken and garlic cloves to a platter. Let tand 15 minutes, then remove garlic bulb from cavity, and discard. Carve chicken, and serve.

Lemon Chicken

Ingredients
Serves 4
1/3 cup coarse salt
3 tablespoons freshly squeezed lemon juice
1 five-pound roasting chicken
Gremolata
6 tablespoons unsalted butter, softened
8 fresh, or dried bay leaves
4 lemons, quartered lengthwise, plus 3 lemons halved (optional)


Directions
1)In a small bowl, combine salt and lemon juice. Loosen the skin of the chicken from the flesh. Rub mixture under the skin and in the cavity of the chicken. Place chicken in a large resealable plastic bag; chill at least 4 hours and up to 48 hours, turning occasionally.

2)Preheat oven to 425 degrees. Rinse all of the salt off the chicken with cold water; pat dry with a paper towel. Set aside.

3)In a small bowl, combine gremolata and softened butter. Rub two-thirds of the gremolata mixture under the chicken's skin; rub the rest on the outside. Stuff the cavity with the bay leaves and the quartered lemons.

4)Place chicken in a large roasting pan, breast-side up. Tuck the tips of the wings under the bottom of the bird. Transfer pan to oven. After 40 minutes, baste. If using lemon halves, place in pan, cut side down. Cover chicken with a 14-by-18-inch piece of aluminum foil. Reduce heat to 375 degrees.

5)Cook, basting occasionally, until the skin is crisp and golden, 40 to 45 minutes more. The juices should run clear when the chicken is pierced; an instant-read thermometer should register 170 degrees.in the deepest part of the thigh when done. Serve warm or at room temperature.

Roasted Salmon with Lime and Cilantro

1. Ingredients
4 (6 ounce) fillets salmon, skin on
Coarse salt and freshly ground pepper
1/4 cup fresh lime juice
2 tablespoons soy sauce
1 teaspoon sugar
1 tablespoon chopped fresh cilantro leaves


2. Cooking Directions
Preheat oven to 450 degrees F. Arrange salmon in a shallow baking pan. Season with salt and pepper. Roast until no longer pink in the middle and flaky, 10 to 13 minutes. Using a flat spatula, remove fillets, leaving skin on the baking sheet.
In a small bowl, whisk together lime juice, soy sauce, and sugar; fold in cilantro. Spoon sauce over fish, and serve.
Yield: 4 servings

Grilled Tuna Teriyaki

INGREDIENTS
2 tablespoons light soy sauce
1 tablespoon Chinese rice wine
1 large clove garlic, minced
1 tablespoon minced fresh ginger root
4 (6 ounce) tuna steaks (about 3/4 inch thick)
1 tablespoon vegetable oil


DIRECTIONS
In a shallow dish, stir together soy sauce, rice wine, garlic, and ginger. Place tuna in the marinade, and turn to coat. Cover, and refrigerate for at least 30 minutes.
Preheat grill for medium-high heat.
Remove tuna from marinade, and discard remaining liquid. Brush both sides of steaks with oil.
Cook tuna for approximately for 3 to 6 minutes per side, or to desired doneness.

Cranberry Nut Bread

INGREDIENTS
2 cups all-purpose flour
1 cup white sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter
1 egg
3/4 cup orange juice
1 tablespoon grated orange zest
1 1/2 cups fresh or frozen cranberries
1/2 cup chopped walnuts


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
In a medium bowl, mix together the flour, sugar, baking powder, salt and baking soda. Cut in the butter until the mixture resembles coarse crumbs.
In a small bowl, beat the egg, orange juice and orange zest. Blend into the dry mixture. Stir in the cranberries and walnuts. Transfer to the loaf pan.
Bake in the preheated oven 65 to 70 minutes, or until a wooden toothpick inserted at center comes out clean. Cool in pan 10 minutes, remove to wire rack and cool completely before serving.

Blueberry Cream Muffins

INGREDIENTS
4 eggs
2 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream
2 cups blueberries


DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
Bake in preheated oven for 20 minutes.

Delicious Tuna Salad

INGREDIENTS (Nutrition)
1 (6 ounce) can tuna, drained
1 teaspoon mayonnaise
1 teaspoon sweet pickle relish
1 teaspoon Dijon-style prepared mustard
1 stalk celery, chopped
1/4 cup chopped onion
1/4 teaspoon ground black pepper


DIRECTIONS
Mash tuna in a small bowl with a fork. Add mayonnaise, pickle relish, mustard, celery, onion, and black pepper; stir to combine. Chill and serve.

Chocolate Mousse Cake

INGREDIENTS
1 (18.25 ounce) package chocolate cake mix
1 (14 ounce) can sweetened condensed milk
2 (1 ounce) squares unsweetened chocolate, melted
1/2 cup cold water
1 (3.9 ounce) package instant chocolate pudding mix
1 cup heavy cream, whipped


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Prepare and bake cake mix according to package directions for two 9-inch layers. Cool and remove from pans.
In a large bowl, mix together sweetened condensed milk and melted chocolate. Gradually stir in the water, then instant pudding until smooth. Chill for at least 30 minutes.
Remove the chocolate mixture from the refrigerator, and stir to loosen. Fold in whipped cream and return to the refrigerator for at least another hour.
Place one layer of cake onto a serving plate. Top with 1 1/2 cups of the mousse, then cover with the remaining cake layer. Frost with the remaining mousse, and refrigerate until serving. Garnish with fresh fruit or chocolate shavings.

Malaysian Nasi Lemak

INGREDIENTS
For the rice:
2 cups coconut milk
2 cups water
1/4 teaspoon ground ginger
1 (1/2 inch) piece fresh ginger, peeled and thinly sliced
salt to taste
1 whole bay leaf
2 cups long grain rice, rinsed and drained

For the garnish:
4 eggs
1 cucumber
1 cup oil for frying
1 cup raw peanuts
1 (4 ounce) package white anchovies, washed

For the sauce:
2 tablespoons vegetable oil
1 medium onion, sliced
3 cloves garlic, thinly sliced
3 shallots, thinly sliced
2 teaspoons chile paste
1 (4 ounce) package white anchovies, washed
salt to taste
3 tablespoons white sugar
1/4 cup tamarind juice


DIRECTIONS
In a medium saucepan over medium heat, stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice. Cover, and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes, or until done.
Place eggs in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool, peel and slice in half. Slice cucumber.
Meanwhile, in a large skillet or wok, heat 1 cup vegetable oil over medium-high heat. Stir in peanuts and cook briefly, until lightly browned. Remove peanuts with a slotted spoon and place on paper towels to soak up excess grease. Return skillet to stove. Stir in the contents of one package anchovies; cook briefly, turning, until crisp. Remove with a slotted spoon and place on paper towels. Discard oil. Wipe out skillet.
Heat 2 tablespoons oil in the skillet. Stir in the onion, garlic, and shallots; cook until fragrant, about 1 or 2 minutes. Mix in the chile paste, and cook for 10 minutes, stirring occasionally. If the chile paste is too dry, add a small amount of water. Stir in remaining anchovies; cook for 5 minutes. Stir in salt, sugar, and tamarind juice; simmer until sauce is thick, about 5 minutes.
Serve the onion and garlic sauce over the warm rice, and top with peanuts, fried anchovies, cucumbers, and eggs.

Thai Pineapple Chicken Curry

INGREDIENTS
2 cups uncooked jasmine rice
1 quart water
1/4 cup red curry paste
2 (13.5 ounce) cans coconut milk
2 skinless, boneless chicken breast halves - cut into thin strips
3 tablespoons fish sauce
1/4 cup white sugar
1 1/2 cups sliced bamboo shoots, drained
1/2 red bell pepper, julienned
1/2 green bell pepper, julienned
1/2 small onion, chopped
1 cup pineapple chunks, drained


DIRECTIONS
Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear.
Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until chicken juices run clear and peppers are tender. Remove from heat, and stir in pineapple. Serve over the cooked rice.

Thai Curry Tofu

INGREDIENTS
1 tablespoon canola oil
1 (12 ounce) package extra-firm tofu, drained and cubed
1 tablespoon seasoned salt, or to taste
1 tablespoon butter or margarine
1 small onion, chopped
3 cloves garlic, minced
1 (10 ounce) can coconut milk
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup chopped fresh cilantro


DIRECTIONS
Heat oil in a large skillet over medium-high heat. Add tofu cubes, season with seasoned salt and fry until golden on all sides, stirring occasionally, about 15 minutes. Remove to paper towels, and set aside.
Melt butter or margarine in the same skillet over medium heat. Add the onion and garlic; cook and stir until tender. Stir in coconut milk, curry powder, salt, pepper and cilantro. Return the tofu to the skillet. Simmer over low heat for 15 minutes, stirring occasionally.

Spicy Noodles-Asian Style

INGREDIENTS
1 (12 ounce) package uncooked egg noodles
3 tablespoons olive oil
1 teaspoon finely chopped garlic
1/2 bunch fresh spinach, stems removed, chopped
1/4 cup chile paste
3 tablespoons ketchup
1 egg
1/2 teaspoon white sugar
1/4 cup water
salt and pepper to taste
1/2 cup fresh bean sprouts
1/2 cup green peas


DIRECTIONS
Bring a large pot of water to a boil, cook the egg noodles 6 to 8 minutes, until al dente, and drain.
Heat the oil in a skillet over medium heat, and saute the garlic about 1 minute. Stir in the spinach, and cook about 1 minute. Mix in the cooked egg noodles, chile paste, and ketchup, and toss until well coated.
Make a hole in the center of the noodle mixture. Place the egg in the center, and scramble, tossing with the noodles just before egg is finished cooking.
Mix the sugar and enough water to keep the mixture moist into the skillet. Season with salt and pepper. Continue to cook, stirring constantly, about 6 minutes. Toss in the sprouts and peas, and cook and stir about 4 minutes, until heated through.

Aloo Gobi(Traditional Indian Dish)

INGREDIENTS
3 tablespoons vegetable oil, divided
1/2 teaspoon cumin seed
1 small onion, quartered then sliced
2 serrano chile peppers, minced
1 teaspoon ginger paste
2 teaspoons ground coriander
1/4 teaspoon paprika
1/2 teaspoon turmeric powder
1/2 teaspoon cayenne pepper
1/2 teaspoon garam masala
2 medium baking potatoes, peeled and cut into 1 inch pieces
1 teaspoon salt
1/2 head cauliflower, cut into florets
2 teaspoons lemon juice
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DIRECTIONS
Heat 2 tablespoons of oil over medium-high heat in a large pot. Fry the cumin seeds for a few seconds until they turn golden brown and begin to pop. Reduce heat to medium, stir in the onion, and cook until lightly browned. Stir in serrano pepper and ginger, fry for 1 minute.
Season with coriander, paprika, turmeric, cayenne, and garam masala; cook for 30 seconds until fragrant.
Stir in potatoes and salt, cover and cook for 5 to 7 minutes.
Add the cauliflower, cover, and cook until the cauliflower steams in it's own juices until it's tender, about 20 minutes. Stir in lemon juice, then pour the remaining 1 tablespoon of oil around the edges of the pot. Increase heat to medium-high and fry for 3 to 5 minutes to brown, stirring gently to avoid mashing the cauliflower.

Warning:This dish is extremely spicy!

Real Potato Leek Soup

INGREDIENTS
18 small red new potatoes
6 cups chicken broth
3 leeks, chopped
3 tablespoons butter
2 cups milk
salt and pepper to taste


DIRECTIONS
Place potatoes into a large saucepan with water to cover. Bring to a boil and cook until tender. Meanwhile, saute leeks in butter until translucent.
When potatoes are done, skin them while they are still hot and cut them into bite sized pieces. Place potatoes into a stock pot with chicken broth and leeks. season with salt and pepper. Cook over medium heat until simmering, then remove from heat and stir in milk. Serve immediately.

Banana Bread

INGREDIENTS
1 cup unsalted butter
1 cup dark brown sugar
6 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1 pinch ground allspice
1 pinch salt
3 ripe bananas, mashed
1 teaspoon vanilla extract
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. In a separate bowl, stir together flour, baking powder, nutmeg, allspice and salt. Blend the flour mixture into the butter and egg mixture a bit at a time, beating well after each addition.. Stir in the banana and vanilla; mixing just enough to evenly combine. Pour batter into prepared pan.
Bake in preheated oven for 90 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool the cake in the pan for 10 minutes and then turn out onto a wire rack to cool completely.

Lasagna

INGREDIENTS
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
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DIRECTIONS
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Cheddar Bacon Breakfast Wraps

Ingredients
1 Tbsp. butter or olive oil
3/4 cup chopped red or green bell pepper
1/4 cup thinly sliced green onions
4 large eggs
4 large egg whites
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1-1/4 cups (5 oz.) Sargento® Bistro® Blends Shredded Sharp Wisconsin & Vermont Cheddar Cheese with Real Bacon
4 (7 to 8-inch) flour tortillas or flavored wraps, warmed

Directions
1-Melt butter in a large nonstick skillet over medium-high heat. Add bell pepper; cook 4 minutes, stirring frequently. Add green onions; cook 1 minute.

2-Beat together eggs, egg whites, salt and pepper. Add to skillet; cook and stir until eggs are almost set. Stir in cheese until melted and eggs are set; remove from heat. Spoon into tortillas; roll up.

Wisconsin Cheddar, Onion and Bacon Tart

Ingredients
3 cups all-purpose flour
1 egg
1 egg yolk
1/8 tsp. kosher salt
1 cup (1/2 lb.) chilled butter, cut into small squares
1 Tbsp. cold water
4 lbs. Vidalia onions, cut into thin strips
4 Tbsp. butter
4 eggs
2 egg yolks
1/2 cup heavy cream or half-and-half
3 cups (12 oz.) Sargento® Limited Edition Shredded Wisconsin Extra Sharp Cheddar Cheese
16 slices bacon, diced, cooked until crisp
1/3 cup chopped fresh chives
Salt and pepper
Directions
Prepare dough by pulsing flour, 1 egg, 1 egg yolk and salt in a food processor. Add butter, piece by piece, pulsing until all is incorporated. Add water and pulse only until dough forms a ball. Remove; cover with plastic wrap and refrigerate 2 hours. Remove dough from refrigerator 30 minutes before assembling tarts.
Meanwhile, prepare filling by cooking onions in butter in 2 large skillets until tender and translucent. Cool. In a medium bowl, beat remaining eggs, egg yolks and cream together. Stir into onions; add cheese, bacon and chives.
Divide dough in half. Roll each portion out and fit in 10-inch tart pan. Prick bottom of dough with fork. Bake in preheated 350°F oven 7 minutes or until just beginning to turn golden brown. Remove from oven, add filling and bake 15 to 20 minutes more until egg mixture is set. Let cool 5 minutes before removing from tart pans. Cut into wedges.

Cheese, Chorizo and Bean Quesadillas Triangles

Prep Time: None minutes
Cook Time: 15 minutes
Yield: 5 servings

TagsIngredients
1-1/2 lbs. chorizo sausage or hot spicy breakfast or Italian sausage
1/2 tsp. chili flakes
1 can (30 oz.) refried beans
2 cups (8 oz.) Sargento® Artisan Blends™ Shredded Authentic Mexican Cheese, divided
1 cup chopped fresh cilantro
1 cup chopped fresh green onions
10 (7-inch) flour tortillas
3 tablespoons vegetable oil, divided
Guacamole and salsa for toppings
Directions
Crumble chorizo and brown with chili flakes in skillet until crisp, about 8 minutes, and drain on paper towels. In a bowl, mix chorizo with refried beans and 1 cup cheese.
Preheat the oven to 450°F. Brush 1-1/2 Tbsp. oil over one side of 5 tortillas. Place oiled sides down on foil-lined baking sheet. Set remaining 5 tortillas aside.
Spoon 3-4 generous tablespoons chorizo mixture on each of the 5 tortillas on the baking sheet and evenly flatten and spread to edges with back of spoon.
Top each tortilla with 3 generous tablespoons, each, of chopped cilantro and green onion. Sprinkle each with 3 generous tablespoons cheese. Place remaining 5 tortillas on top of the others, pressing down to secure filling. Brush each tortilla top with remaining oil.
Bake in preheated oven until golden brown on one side, about 5 minutes.
Turn over with big spatula to brown other side and until cheese is melted.
Cut into 6 triangles per tortilla round; platter and serve with guacamole and salsa.

New York Steak with Mushrooms's Recipe

1. Ingredients
12 Scallions or new onions
4 (8 ounce) New York Strip steaks, cut 1 inch thick
Salt
Freshly ground black pepper
4 tablespoons Unsalted butter
1 pound Fresh shiitake (or oyster) mushrooms, sliced 1/4 inch thick
2 cups Beef Stock, reduced by half (in a skillet)
1 (3 ounce) package Enoki mushrooms, stemmed (available at many supermarkets)


2. Cooking Directions
Heat a grill. When hot, grill the onions for about 2 minutes on each side, or until they are tender but crunchy.
If you don't have a grill, blanch the onions in boiling salted water.
Drain and keep warm.
Season the steaks on both sides with salt and pepper.
Reserve.
In a heavy skillet, heat 2 tablespoons of butter until bubbling slightly.
Cook the shiitakes over high heat until they begin to brown slightly.
Season lightly with salt and pepper.
Remove from the pan and keep warm.
Let the flame die out naturally.
Stir in the reduced beef stock.
Reduce the sauce until slightly thickened, but still very light.
Return the mushrooms and their juice to the sauce and reduce more if necessary.
Correct the seasonings.
Stir in the remaining 2 tablespoons butter, a little at a time.
Stir in the enoki mushrooms.
Set the sauce aside and keep warm.
Grill the steaks on the preheated grill for 3 minutes on each side, or saute them in a very hot skillet with a little oil for 3 minutes on each side, or until the meat is medium rare.
Remove from the heat.
If necessary, reheat the sauce very gently.
Yield: 4 servings

Spaghetti and Meat Balls's Recipe

1. Ingredients
1 large egg
Coarse salt and ground pepper
1 large onion, finely chopped
6 garlic cloves, minced
1/2 cup plain dried breadcrumbs
3/4 cup finely grated Parmesan cheese, plus more for serving
8 ounces ground beef
8 ounces ground dark meat turkey
1 teaspoon Italian seasoning
2 tablespoons olive oil
1 (28 ounce) can crushed tomatoes
3/4 pound spaghetti
Nutrition InfoPer Serving


2. Cooking Directions
In a large bowl, whisk together egg, 1/4 cup water, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in half the onion and half the garlic. Add breadcrumbs, cheese, beef, turkey, and 1/2 teaspoon Italian seasoning. Mix gently. Form into 16 balls.
Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Add half the meatballs; brown on all sides, 4 to 6 minutes. Transfer to a plate with a slotted spoon. Cook remaining meatballs in remaining tablespoon oil; remove meatballs.
Add remaining onion; cook over medium-low until soft, about 5 minutes. Add remaining garlic and 1/2 teaspoon Italian seasoning; cook 30 seconds. Season with salt and pepper. Stir in tomatoes and 3/4 cup water. Return meatballs; cover, and simmer until cooked through, about 20 minutes. Remove meatballs.
Meanwhile, in a large pot of boiling salted water, cook spaghetti according to package direction until al dente. Drain; return to pot. Toss with sauce; serve meatballs on top, sprinkled with more cheese.
Yield: 4 servings

Yogurt-Marinated Lamb Kebabs With Lemon Butter

Ingredients
2 cups plain whole-milk yogurt
1 1/2 cups water
2 pounds trimmed boneless leg of lamb, cut into 1 1/2-inch cubes
1 1/2 teaspoons pure chile powder, such as ancho
1 teaspoon turmeric
1 large garlic clove, minced
1/2 teaspoon cayenne pepper
Kosher salt
Six 1-by-2-inch strips of lemon peel
3 tablespoons ghee or unsalted butter, melted
2 tablespoons fresh lemon juice

Directions
In a large bowl, whisk 1 cup of the yogurt with the water. Add the lamb cubes, toss to coat and refrigerate overnight.
Light a grill. Drain the lamb and pat dry with paper towels. In a large bowl, whisk the remaining 1 cup of yogurt with the chile powder, turmeric, garlic, cayenne and 1 teaspoon of salt. Add the lamb, toss to coat and let stand for 10 to 20 minutes.
On each of 6 metal skewers, thread a piece of the lemon peel. Thread the lamb cubes onto the skewers and season with salt. In a small bowl, combine the ghee with the lemon juice.
Grill the skewers over moderately high heat, turning, until starting to char all over, about 3 minutes. Continue to grill, turning and basting with the ghee and lemon juice, until medium-rare, about 4 minutes longer. Serve the lamb on or off the skewers.

Grilled Porterhouse Steak with Summer Vegetables

Ingredients:
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped oregano
Salt and freshly ground pepper
2 medium zucchini, sliced on the diagonal 1/3 inch thick
1 red onion, sliced 1/3 inch thick
1 red bell pepper, cored and quartered
1/4 pound shiitake mushrooms, stemmed
1 pound asparagus
1 bunch scallions, roots trimmed and bottom 6 inches only
Two 1-inch-thick porterhouse steaks (1 pound each)

Directions:
Light a charcoal grill. In a small bowl, whisk the olive oil with the lemon juice, red wine vinegar, mustard and oregano and season with salt and pepper. Transfer half of the dressing to a large bowl. Add the zucchini, onion, red bell pepper, mushrooms, asparagus and scallions. Season the vegetables with salt and pepper and toss.
In a perforated grill pan, grill the vegetables over high heat, tossing, until charred in spots, 10 minutes; return to the bowl, add the remaining dressing and toss.
Season the steaks generously with salt and pepper. Grill the steaks over high heat, turning occasionally, about 11 minutes for medium-rare meat. Transfer the steaks to a carving board and let rest for 5 minutes. Slice the meat from the bones and serve with the grilled vegetables.