grilled ratatouille with crostini and goat cheese

prep time:  tbd
cook time:  tbd
servings:  6 - 8

ingredients:
1 white onion - peeled and halved lengthwise
2 lemons - halved, seeds removed
1 yellow bell pepper - halved lengthwise, stem and seeds removed
1 red bell pepper - halved lengthwise, stem and seeds removed
2 medium zucchini - sliced lengthwise 1/2-inch thick
2 medium eggplant - sliced lengthwise 1/2-inch think
8 slices crusty bread
2 - 3 large garlic cloves - peeled
6 tablespoons olive oil + more as needed
1/4 cup chopped fresh basil
2 teaspoon fresh thyme leaves + more for garnish
1/2 teaspoon salt
pepper
8 ounces goat cheese - softened

steps:
1.  heat the grill.  place vegetables and lemon on grill, making sure onion and lemons are cut side down, and cover.  grill lemon halves until lightly caramelized, 3 - 5 minutes total.  grilled onion until it is heavily charred, about  - 15 minutes total.  grill peppers, zucchini, and eggplant until charred and very soft, about 3 - 8 minutes per side total.  transfer to a cutting board.

2.  grill bread until lightly charred and toasted, about 1 minute per side.  have one or two of the garlic cloves and rub cut sides on the grilled bread.  mince remaining garlic clove and set aside.

3.  chop vegetables into bit-size pieces and transfer to a large bowl; toss with the juice of 3 of the grilled lemon halves, the minced garlic, olive oil, basil, thyme leaves, 1/2 teaspoon salt and some black pepper to taste.  adjust seasoning as needed.  set aside.

4.  arrange ratatouille, grilled bread, and goat cheese on a large platter.  sprinkle thyme leaves, pepper, and salt over goat cheese.

- new york times, september 2013

game gumbo

prep time:  30 minutes
cook time:  3 hours
servings:  8 - 12

ingredients:
3 - 4 pounds game meats
1 cup vegetable oil
1 cup flour
1/2 pound bacon
2 red peppers - minced
2 medium onions - minced
6 cloves garlic - minced
1 teaspoon pepper
salt
2 tablespoons sweet paprika
1 teaspoon cayenne pepper
1 tablespoon dried thyme
1 tablespoon dried oregano
2 tablespoons garlic powder
1 - 2 quarts stock
2 tablespoons tomato paste
1 pound okra - sliced into rings
2 green onions per person - chopped
1 tablespoon parsley per person - chopped

steps:
1.  in a dutch oven or large pot, cook the bacon slowly; remove and chop.  sear the game meats in the bacon fat.  remove meat.  set meant and bacon aside.

2.  add oil to the pot and turn to medium-high heat.  whisk in the flour, stirring frequently, until it turns the color of coffee with cream.  add peppers, onions, and garlic and stir to combine.  cook, stirring often, 3 - 6 minutes, until vegetables are soft.

3.  in a separate bowl, combine the tomato paste with the stock.

4.  in a separate bowl, combine the pepper, paprika, cayenne pepper, thyme, oregano, and garlic powder.

5.  add the stock mixture to the pot and turn the heat to high.  stir to combine and add the meats and bacon.  add the spice mixture and salt to taste.  bring to a boil, drop the heat to a simmer, cover and cook for 90 minutes - 3 hours; check status of meat every 30 minutes after the 90 minutes.  when the meats are tender, add the okra.  cook another 15 minutes.

6.  add the green onions and parsley.  cook for 3 - 5 minutes.  serve with rice.

- unknown

sweet and sour tofu

prep time:  tbd
cook time:  tbd
servings:  4 - 5

sauce ingredients:
1/2 cup ketchup
6 tablespoons chili sauce
2 tablespoon soy sauce
2 tablespoons rice wine vinegar
1 tablespoon brown sugar
6 tablespoons water
2 teaspoon cornstarch
1 1/2 teaspoon grated ginger
salt
pepper

ingredients:
2 pounds extra firm tofu - rinsed and pressed to dry, cut into 1-inch pieces
2 tablespoons soy sauce
2 tablespoons cornstarch
1/2 cup flour
2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup vegetable oil
1 red pepper - chopped
2 cloves garlic- diced
1 cup rice - cooked

sauce steps:
1.  in a medium bowl combine ketchup, chili sauce, soy sauce, vinegar, brown sugar, water, cornstarch and ginger.  salt and pepper to taste.  set aside.

ingredients:
1.  in a bowl, pour soy sauce over the tofu pieces and let set for 5 - 10 minutes.

2.  combine cornstarch, flour, baking soda, salt, and pepper in a medium bowl.  dunk each piece of tofu in the flour mixture and set on a separate plate.

3.  heat about 1/4-inch of vegetable oil in a large skillet over high heat.  add tofu to skillet in a single layer in batches.  cook until crispy and golden brown, about 2 - 3 minutes.  flip each piece and cook an additional 2-3 minutes, until crispy and golden brown.  transfer to a paper towel lined bowl.  repeat with remaining tofu.

4.  in the same pan, remove all but about two tablespoons of oil.  heat over high heat.  saute the garlic until lightly golden.  add the pepper and cook for another minute or two.

5.  lower the heat to medium and add the sauce.  continue cooking for about 5 minutes, until the sauce thickens.  stir the sauce and peppers with the tofu and serve over rice.

- snixy kitchen

chicken enchilada pie

prep time:  tbd
cook time:  tbd
servings:  8

ingredients:
2 pounds chicken breast - cut into 2-inch pieces
2 medium white onions
1 tablespoon olive oil
2 teaspoons cumin
1/2 teaspoon red cayenne pepper
2 red bell peppers
2 yellow squash
1 can yellow corn
1 can black beans
1 package corn tortillas
1 large can red or green enchilada sauce
2 small packages of jiffy cornbread mix (with 1 egg and milk specified on the box)
16-ounces shredded cheese
salt
pepper
35 - 40 charcoal coals

steps:
1.  cook chicken with onions, oil, cumin, cayenne pepper, and salt and pepper to taste.

2.  add peppers and squash.  cook for about 5 - 10 minutes; set aside.  prepare the cornbread mix according to package.  light coals for dutch oven.

3.  add corn and black beans to chicken mixture.  cook until warmed through.

4.  pour 1 cup enchilada sauce in the bottom of the dutch oven.  add a layer of chicken mixture and place a single layer of corn tortillas on top.  repeat layers until all chicken mix is used.  pour the liquid mixture of cornbread on top of the layers.  spread cheese on top.

5.  find a flat surface and put a round lid on the ground with three flat, similarly sized rocks in a triangle formation.  put 5 coals evenly spaced between the rocks.  place the dutch oven on the lid, balanced on the rocks.  line the top with coals, and put two coals in the center.  wait 25 - 30 minutes.

- unknown

grilled chicken with whiskey barbecue sauce and spicy slaw

prep time:  tbd
cook time:  tbd
servings:  8

chicken ingredients:
1 1/4 cups ketchup
1 - 1 1/2 teaspoon hot sauce
2 tablespoon dark molasses
2 tablespoons dijon mustard
2 tablespoon whiskey
2 tablespoons worcestershire
1 tablespoon cider vinegar
1 large garlic clove - minced
6 chicken legs or small bone-in breast halves
1 tablespoon olive oil

slaw ingredients:
1 pound cabbage - cut into shreds
1/4 red onion - cut into long slivers
1/2 red bell pepper - cut into thin strips
2 tablespoon chopped cilantro
1/4 cup olive oil
 2 tablespoons sugar
2 tablespoons champagne vinegar
1 tablespoon lime juice
1/2 teaspoon red chile flakes
1/2 teaspoon salt
1/4 teaspoon pepper

chicken steps:
1.  combine ketchup, hot sauce, molasses, mustard, whiskey, worcestershire, vinegar and garlic in a medium saucepan.  cover and simmer 45 minutes, stirring occasionally.  add water if the sauce gets too thick to pour.  let cool then transfer to a sealable container, saving some for basting.  add chicken to the container and marinade at least 4 hours.

2.  heat grill to 350 degrees.  grill chicken until browned all over, about 15 minutes, turning occasionally.  generously brush tops with remaining sauce and cook.  repeat basting the chicken until well browned and cooked through.

slaw steps:
1.  place cabbage, onion, pepper and cilantro into a large bowl and toss to combine.

2.  combine oil, sugar, vinegar, lime, red chile flakes, salt and pepper in a bowl.  pour oil mixture over the vegetables and toss to coat.

- unknown

lemon ricotta pasta with red peppers and spinach

prep time:  tbd
cook time:  tbd
servings:  tbd


ingredients:
12-ounces fettuccine
2/3 cup ricotta cheese
4 garlic cloves - minced
2 tablespoons lemon juice
3 cups baby spinach
1 1/2 cups diced red bell pepper
salt
pepper
1 tablespoon olive oil
1/8 teaspoon crushed red pepper


steps:
1.  cook pasta according to package directions.  drain, reserving 3/4 cup pasta water.


2.  while pasta is cooking, in a separate bowl, thoroughly combine ricotta, lemon juice and rind, 1/4 teaspoon salt, pepper and crushed red pepper.


3.  heat oil in a large skillet over medium-high heat.  add bell pepper and garlic, sauté for 3 minutes.


4.  add pasta, spinach, ricotta mixture and pasta water to skillet.  cook about 1 minute or until spinach wilts.  top with extra salt, pepper and crushed red pepper if desired.


- scattered thoughts of a crafty mom

stuffed peppers with red rice, chard and feta

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
4 medium red peppers
1 bunch swiss chard - stemmed and washed
salt
3 tablespoons olive oil
2 garlic cloves - minced
2 cups cooked red rice
1/4 cup chopped mint
2 ounces feta - crumbled
1/2 cup water
2 tablespoons fresh lemon juice
1 tablespoon tomato paste

steps:
1.  cut the tops away from the peppers and gently remove the seeds and membranes.  set aside.

2.  bring a large pot of water to a boil, salt generously and add the chard leaves.  blanch 1 minute, until just tender, and transfer to a bowl of cold water.  drain, squeeze out water and chop medium-fine. 

3.  heat 1 tablespoon olive oil in a large skillet or saucepan and add the garlic.  cook, stirring, until fragrant, about 30 seconds, and stir in the chard.  stir for about 30 seconds, until coated with oil and garlic, and season with salt and pepper.  stir in the rice, toss together, and remove form the heat.

4.  transfer the rice mixture to a bowl and stir in the mint, feta and 1 tablespoon olive oil. season to taste with salt and pepper.

5.  spoon the rice and chard mixture into the peppers and place the peppers upright in a lidded saucepan or skillet.  mix together the water, lemon juice, salt to taste, optional tomato paste and remaining olive oil and add to the pan.  bring to a simmer, reduce the heat, cover and simmer 40 minutes, until the peppers are tender.  remove the lid and allow to cool in the pan.  transfer to plates or a platter, spoon any liquid remaining in the pan over the peppers if desired, and serve.

- new york times, october 2013

broccoli stem and red pepper slaw

prep time:  tbd
cook time:  tbd
servings:  4 -6

ingredients:
3 cups shredded broccoli stems
salt
1 red bell pepper - cut in thin 2-inch julienne
1/4 - 1/2 cup chopped cilantro
2 tablespoons slivered mint leaves
1 serrano chile - minced
2 1/2 tablespoons seasoned rice vinegar
1 teaspoon dijon mustard
2 teaspoons minced or grated fresh ginger
1 small garlic clove - minced or pureed
1 tablespoon dark sesame oil
3 tablespoon grapeseed or sunflower oil
1 tablespoon black sesame seeds

steps:
1.  place the shredded broccoli stems in a colander, sprinkle with salt, toss and leave to drain for 15 - 30 minutes.  squeeze out excess water.

2.  in a large bowl, combine the broccoli stems, bell pepper, cilantro, mint, and chile and toss together.  in a bowl or measuring cup whisk together the vinegar, mustard, salt to taste, ginger, garlic, sesame oil and grapeseed oil.  toss with the shredded vegetable mixture.  serve or refrigerate until ready to serve.  sprinkle each serving with black sesame seeds.

- new york times, october 2013

beef cheek goulash

prep time:  tbd
cook time:  tbd
servings:  6

ingredients:
1/3 cup rendered duck fat or safflower oil
5 large onions - halved and thinly sliced
5 red bell peppers - trimmed and roughly chopped
3/4 cup tomato paste
1tablespoon + 2 teaspoon sweet paprika
1 1/2 teaspoon hot paprika
2 tablespoons red wine vinegar
2 tablespoon dried marjoram
1 tablespoon finely chopped garlic
2 teaspoon caraway seeds - toasted and freshly ground
1/8 teaspoon grated lemon zest
2 teaspoons finely chopped fresh marjoram + more for garnish
1 1/2 teaspoons finely chopped fresh thyme
1/4 teaspoon finely chopped fresh rosemary
3 1/2 pounds beef cheeks - trimmed and halved
salt
pepper
2 tablespoons pickling liquid from a jar of cornichons

steps:
1.  in a large heavy pot over medium-low heat, melt the duck fat and add the onions.  reduce heat to very low and cook slowly, stirring occasionally, until onions are a very dark brown, 1 1/2 - 2 hours.  if necessary, toward the end of cooking, raise heat to medium and stir constantly until onions are browned.

2.  meanwhile, place the red peppers in a steamer over boiling water and steam until very soft, 15 - 20 minutes.  transfer peppers to a food mill or blender and puree. 

3.  add the tomato past to the onions and cook until paste darkens, about 5 minutes.  add the sweet and hot paprikas and mix well.  add 7 cups water, 3/4 cup red pepper puree (discard  remainder or save for another use), the vinegar, dried marjoram, garlic, grown caraway seeds and lemon zest.  add half of each of the fresh marjoram, thyme and rosemary.

4.  season the beef cheeks generously with salt and pepper and add them to the pot.  bring liquid to a bare simmer and cook partly covered, stirring only 3 or 4 times, for at least 3 hours, then add the rest of the fresh herbs and begin to check the cheeks' tenderness with a fork.  they are done when they fall easily from the for, after about 4 hours.  they should be meltingly tender, but not fall apart.  pull cheeks from the liquid as they are done.  spread the cooked beef cheeks in a single layer on a baking sheet.

5.  when all the cheeks are done, pass the cooking liquid through a colander.  pour the sauce over the cheeks and season to taste with salt, pepper, additional fresh marjoram and cornichon juice. 

- new york times, october 2013

pork chile verde

prep time:  30 minutes
cook time:  3 hours
servings:  6 - 8

ingredients:
4 pounds pork butt or shoulder - trimmed of fat and cut into 2-inch cubes
2 teaspoons salt
1 teaspoon pepper
flour
1/4 cup vegetable oil
3 yellow onions
2 bell peppers - cut into 1-inch cubes
2 anaheim or poblano chiles - cut into 1-inch cubes
2 - 3 jalapenos - seeded and finely chopped
3 garlic cloves - peeled and finely chopped
1 1/2 pounds tomatillos - roasted, peeled and chopped
1 tablespoon dried oregano
2 teaspoon ground cumin
2 tablespoons coriander seeds - crushed and soaked in a scant amount of water
2 bay leaves
1 bunch cilantro leaves - chopped
4 cups chicken stock

steps:
1.  season the pork meat generously with salt and pepper, lightly flour.  heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunk well in small batches, on all sides.  life pork out of the pan and place in a wide soup pot.

2.  discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes.  add the chiles and jalapenos and cook an additional 3 - 4 minutes, then add the garlic and cook 1 - 2 minutes more.

3.  add the vegetable mixture, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a simmer.  cook for 2 - 3 hours uncovered or until the pork is for tender.

4.  adjust the seasoning to taste with salt and pepper. 

- food network

roasted chickpeas with romanesco, peppers & anchovies

prep time:  tbd
cook time:  25 minutes
servings:  2 - 4

ingredients:
1 head romanesco, torn into pieces
1 1/2 cups cooked chickpeas
1 bell pepper - roughly chopped
2 teaspoons capers
2 - 3 anchovies
olive oil
salt
pepper

steps:
1 pre-heat oven to 400 degrees.  place romanesco, chickpeas and bell pepper onto a baking sheet.  sprinkle capers on top.  using your fingers, tea up anchovies and place on the pieces of bell pepper.  sprinkle with salt and pepper and drizzle olive oil on top.

2.  place tray in oven and cook for about 15 minutes.  remove, shake the pan to move the veggies and chickpeas around and place back in oven to roast for about another 10 minutes until the romanesco is nice and partially charred and peppers are soft and edges begin to brown.

- goop, october 2013

stuffed roasted bell peppers in tomato sauce

prep time:  tbd
cook time:  tbd
servings:  4

marinara sauce ingredients:
1 28-ounce can tomatoes, seeded and chopped, with juice
1 tablespoon olive oil
2 garlic cloves - minced
1/8 teaspoon sugar
a few sprigs of fresh basil
salt
1 tablespoon slivered fresh basil

pepper ingredients:
4 medium-size yellow bell peppers
2 tablespoon olive oil
2 garlic cloves - minced
1/2 cup chopped fresh parsley
1 1/2 cups cook quinoa
1/2 cup parmesan - grated
salt
pepper

marinara sauce steps:
1.  pulse the tomatoes in a food processor fitted with the steel blade, or pass through the medium blade of a food mill before you being.  heat the oil over medium heat in a large, wide nonstick skillet or saucepan and add the garlic.  cook, stirring, for 30 seconds to a minute, until it begins to smell fragrant, and add the tomatoes and their juice, the sugar, salt, and basil sprigs.  stir and turn up the heat. 

2.  when the tomatoes begin o bubble, lower the heat to medium and cook, stirring often, until thick and fragrant, 15 - 20 minutes, or longer if necessary. 

3.  remove the basil sprigs.  taste and adjust seasoning.  stir in the slivered basil.

peppers steps:
1.  roast the peppers over a flame, under a broiler or on a grill, until uniformly charred.  place in a plastic bag or a tightly covered bowl and allow to cool.  when cool enough to handle, remove all of the charred skin, rinse briefly and pat dry.

2.  carefully cut away the stem from the peppers.  cu a slit down the side of each pepper from the stem end to the bottom.  gently open out and remove the seeds and membranes; tip out the juice.  try to keep the pepper in one piece.  set aside.

3.  heat 2 tablespoons of the olive oil over medium heat in a large, nonstick skillet and add the garlic.  cook, stirring, until fragrant, about 1 minute.  stir in the parsley and quinoa and mix together until the quinoa is coated with oil.  remove from the heat and stir in the cheese.  season to taste with salt and pepper.

4.  preheat the oven to 350 degrees.  oil in a baking dish large enough to accommodate all of the peppers.  once at a time, lay a pepper in the dish and fill with the quina mixtur by gently opening the pepper, mounding the filling onto one half, and folding the other half back of the filling, overlapping the edges slightly.  lay the peppers in the dish.  cover the baking dish with foil or a lid and bake the peppers for 20 minutes.

5.  ladle the tomato sauce onto serving plates or serving platter.  top with the stuffed peppers and serve.

- new york times, october 2013

grlled ratatouille with crostini and goat cheese

prep time:  tbd
cook time:  tbd
servings:  6 - 8

ingredients:
1 white onion - peeled and halved lengthwise through the root
2 lemons - halved, seeds removed
1 red bell pepper - halved lengthwise, stem and seeds removed
2 medium zucchini - sliced lengthwise 1/2-inch thick
2 medium eggplant - sliced lengthwise 1/2-inch thick
8 slices crusty bread
2 - 3 large garlic cloves - peeled
6 tablespoons olive oil + more as needed
1/4 cup shopped fresh basil
2 teaspoons fresh thyme leaves + more for garnish
1/2 teaspoon salt + more to taste
pepper
8 ounces soft, fresh goat cheese

steps:
1.  heat the grill.  place vegetables and lemon on grill, making sure onion and lemons are cut side down, and cover.  grill lemon halves until lightly caramelized, 3 - 5 minutes total.  grill onion until it is heavily charred, about 7 - 15 minutes total.  grill peppers, zucchini and eggplant until charred and very soft, about 3 - 8 minutes per side total.  transfer to a cutting board.

2.  gill bread until lightly charred and toasted, about 1 minute per side.  halve 1 or 2 of the garlic cloves and rub cut side down on the grilled bread.  mince remaining garlic cloves and set aside.

3.  chop vegetables into bite-size pieces and transfer to a large bowl, toss with the juice of 3 of the grilled lemon halves, the minced garlic, olive oil, basil, thyme leaves, 1/2 teaspoon salt and some black pepper to taste.  adjust seasoning as needed, adding more lemon juice, salt or oil as needed.  set aside.

4.  arrange ratatouille, grilled bread and goat cheese on a large platter.  sprinkle thyme leaves, pepper and flaky slat over goat cheese. 

broccoli rabe philly style

prep time:  15 minutes
cook time:  20 minutes
servings:  2 - 4

ingredients:
4 red bell peppers
3 tablespoons olive oil
2 teaspoons balsamic vinegar
1 1/4 teaspoon salt
1 1/4 teaspoon pepper
2 bunches broccoli rabe - bottom 3 inches of stem removed, chopped into 1-inch pieces
2 tablespoon minced garlic
1 tablespoon porcini powder
1/2 cup mayo
1 teaspoon dijon mustard

steps:
1.  preheat the oven to 400 degrees.  bring a large pot of salted water to a boil over high heat and prepare and ice bath.

2.  rub a sheet pan lightly with olive oil.  put the peppers on the pan and roast until they collapse, 12 - 15 minutes.  remove the peppers from the oven and set aside until cool to the touch.  peel off the skins, cut the peppers in half, and remove the seeds and stems.  then slice the peppers into thin strips and toss in a small bowl with 1 tablespoon of the oil, the balsamic vinegar, 1/2 teaspoon of the salt and 1/2 teaspoon of the better.  set aside.

3.  blanch the broccoli rabe in the salted boiling water for 4 minutes.  reserve 2 tablespoon of the cooking water, then drain the broccoli rabe and shock in the ice bath.

4.  heat the remaining 2 tablespoons oil in a large saute pan over high heat.  when it begins to ripple, add the garlic and allo wit to brown for about 1 minute.  add the broccoli rabe, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper.   cook, stirring often, until the broccoli rabe wilts and turns a slightly darker shade of green, about 5 - 7 minutes, then remove the pan from the heat.

5.  meanwhile, whisk the porcini powder with the reserved 2 tablespoons cooking water in a small bowl.  add the mayo, mustard, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and whisk until creamy.

6.  if desired, spread the cream on bread and top with the broccoli rabe and peppers.

- goop, june 2013

squid fritters

prep time:  tbd
cook time:  tbd
servings:  about 30 pieces

ingredients:
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped yellow bell pepper
4 scallions - trimmed and finely chopped
2 tablespoon minced cilantro
1 pound cleaned squid - finely chopped
1 large egg - beaten
1 cup beer
1 1/2 cups flour
1/8 teaspoon ground cayenne
1/2 teaspoon baking powder
salt
pepper
2/3 cup vegetable oil (for frying)
tarter sauce
hot sauce

steps:
1.  combine the peppers, scallions, cilantro and squid in a large bowl.  mix in egg.  stir in half the beer.  in a separate bowl, whisk flour with cayenne and baking powder.  add to squid mixture.  add remaining beer and mix well.  season with salt and pepper.

2.  heat oven to 200 degrees.  line a baking sheet with foil and spread several layers of paper towel on a work surface. 

3.  heat a large cast-iron skillet on medium high.  add about 1/4-inch of oil.  when oil is hot, drop heaping tablespoons of fritter batter in pan, lightly flattening the mixture to make oval pancakes about 3 inches long.  turn when deep golden brown on one side, fry second side, then place on paper towel to drain.  repeat with remaining batter.  transfer cooked, drained pancakes to baking sheet and place in the oven to keep warm.  serve with tarter sauce or hot sauce.

- new york times, march 2013

corn salad

prep time:  tbd
cook time:  7 minutes
servings:  tbd

neelys bbq seasoning:
1 1/2 cup paprika
3/4 cup sugar
3 3/4 tablespoons onion powder

lemon dressing ingredients:
1 lemon - juiced
4 tablespoons olive oil
salt
pepper
neelys bbq seasoning

salad ingredients:
6 ears fresh corn - husked with silks removed
2 tablespoon canola oil
salt
pepper
2 cups halved cherry tomates
1 small red bell pepper - finely chopped
4 scallions - finely chopped
2 cups packed arugula
lemon dressing

neelys bbq seasoning steps:
1.  combine paprika, sugar and onion powder in a bowl and mix.  can be stored in an airtight container for up to 6 months.

lemon dressing steps:
1.  whisk lemon juice, olive oil, salt, pepper and neelys bbq seasoning to taste.

salad steps:
1.  preheat grill or broiler to medium heat.  rub corn with 2 tablespoons of canola oil and season with salt and pepper.  grill or broil corn for 7 minutes or until ears are lightly browned.  remove from grill and allow to cool.  remove the kernels from the cob and place in a large mixing bowl along with the cherry tomatoes, red pepper, scallions, and arugula.

2.  toss the salad with the dressing and serve at room temperature.

- food network

summer corn fettuccine

prep time:  10 minutes
cook time:  20 minutes
servings:  4 - 6

ingredients
salt
1 pound fettuccine
olive oil
6 slices smoky bacon - chopped
6 ears corn on the cob - shucked
3 shallots - finely chopped
1 small red bell pepper - seeded and chopped
pepper
1 cup cream
1/2 cup dry white wine
2 tablespoons chopped fresh thyme leaves
1 or 2 pinches of cayenne pepper
1 cup grated parmigiano-reggiano
1/2 cup torn sweet basil leaves

directions:
1.  bring a large pot of water to boil over medium heat.  salt the water, add the pasta and cook to al dente.

2.  meanwhile, heat a large skillet with a drizzle of olive oil over medium to medium-high heat.  add the bacon and cook a few minutes until rendered and crisp.  put a small bowl inverted into a large bowl, steady the corn cobs on the smaller bowl and scrape the ears.  add 3/4 of the scraped corn and any corn liquid to the pan with the bacon.  add the shallots and red pepper and liberally season with salt and pepper to taste.  cook until the vegetables are tender, 5 - 8 minutes.

3.  add the remaining corn and cream to a food processor and puree until smooth.

4.  pour the wine into the corn and vegetables, and simmer over low heat for a minute to reduce.  stir in the thyme and corn-cream mixture and cook for 3 -4 minutes, stirring frequently to thicken.  add the cayenne and season with salt and pepper to taste.

5.   drain the pasta and add it to a large serving bowl.  pour in the sauce, add a couple of handfulls of cheese, about 1/2 cup and toss.  top with torn basil.

- food network

broccoli pine nut pasta salad

prep time:  tbd
servings:  tbd

ingredients:
1/2 pound wholewheat bowtie pasta
5 cups broccoli florets and peeled chopped stems
1/4 cup olive oil
4 garlic cloves - minced or pressed
1 1/2 cups chopped red peppers
1 1/2 cups hopped grape tomatoes
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
salt
pepper
1/4 cup toasted pine nuts
chopped fresh parsley

steps:
1.  bring a large pot of water to a boil.  cover and cook the pasta until al dente.

2.  meanwhile, steam the broccoli for 5 - 7 minutes, until crisp but still tender and bright green.  while the broccoli steams, warm the oil in a saucepan, gently heat the garlic in the oil for about 2 minutes, stirring frequently, and remove from the heat.  drain the broccoli and set aside.

3.  when the pasta is ready, drain it and transfer to a serving bowl.  toss lightly with the garlic and oil.  add the broccoli, bell peppers, and tomatoes to the pasta and toss well.  just before serving, stir in the lemon juice, balsamic vinegar, and salt and pepper to taste.  top with the pin nuts and parsley.

- unknown

chicken and veggie hand pies

prep time:  15 minutes
cook time:  11 - 13 minutes
servings:  4

ingredients:
1 can refrigerated pizza crust
1/4 cup vegetable cream cheese spread
1 cup cooked chicken breast - shredded
1/2 cup chopped broccoli
1/4 cup chpped red bell pepper

steps:
1.  heat oven to 425 degrees.  lightly spray a cookie sheet with cook spray.

2.  unroll te dough onto the cookie sheet.  starting at the center, press dough out into 14 x 10-inch rectangle.  cute into 4 pieces. 

3.  spoon 1 tablespoon cream cheese spread onto half of each rectable, spreading to within 1/2 inch of the edge.  top each with 1/4 cup chicken, 2 tablespoons broccoli and 1 tablespoon bell pepper.  fold cough in half over the filling.  pres edges firmly with fork to seal.  prick tops with fork to vent.

4.  bake 11 -13 minutes or until golden brown.

- pillsbury

jambalaya

prep time:  tbd
cook time: 8 - 8 1/2 hours
servings:  tbd
ingredients:
1 28-ounce can diced tomatoes undrained
1 medium onion - chopped
1 medium red bell pepper - chopped
2 tablespoons minced garlic
2 teaspoons dried parsley flakes
2 teaspoons dried oregano
1 teaspoon hot pepper sauce (hot sauce)
1/2 teaspoon dried thyme
2 pounds cooked large shrimp
2 cups uncooked instant rice
2 cups chicken broth

steps:
1.  combine tomatoes with juice, onion, bell pepper, garlic, parsley, oregano, hot sauce and thyme in slow cooker. cover cook on low 8 hours.

2.  stir in shrimp cover; cook on low 20 mins.

3.  meanwhile, prepare rice substituting broth for water. serve jambalaya over hot cooked rice.

- mama walton