• 1 pound tube prepared mushroom polenta (or 2 cups prepared grits)
• 6 ounces shredded cheddar or mozzarella cheese
• 8 ounces sliced mushrooms (cremini or portobello)
• 1 tablespoon minced garlic Parmesan cheese, to taste

Instructions:
Preheat oven to 375 degrees. In a large mixing bowl, combine polenta and cheese (it's OK to use your hands). Butter four 8-ounce ramekins and fill with the polenta, pressing lightly to remove air pockets. Place the ramekins on a baking sheet and bake for 15-20 minutes, until heated through and cheese has melted. Meanwhile, heat a heavy skillet over medium-high. Oil generously and add mushrooms and garlic. Reduce heat to medium-low and saute until garlic is done but not burned and mushrooms are slightly wilted. Run a knife around the inside of the ramekins to loosen the polenta, then turn ramekins upside down on dinner plates. Spoon mushrooms on top and dust with Parmesan cheese. Season to taste with salt and pepper.

Nutrition:
Per serving: 261 calories (percent of calories from fat, 50), 14 grams protein, 19 grams carbohydrates, 1 gram fiber, 15 grams fat, 45 milligrams cholesterol, 267 milligrams sodium.

Labels: Polenta With Mushrooms

• Butter (for the dish)
• 1 pound poblano chilies (4 to 6 chilies)
• Olive oil (for sprinkling)
• 6 white corn tortillas
• 1 cup fresh cilantro leaves
• 2 cups half-and-half
• 3 eggs
• Salt and pepper, to taste
• 8 ounces elbow macaroni
• 8 ounces Monterey jack cheese, grated
• 8 ounces sharp cheddar cheese, grated

1. Turn on the broiler. Butter a shallow 3-quart baking dish. Bring a large pot of salted water to a boil.

2. Rub the poblanos lightly with olive oil and arrange them on a rimmed baking sheet. Broil the peppers as close to the element as possible, turning often, until the skins are blackened all over. Transfer to a bowl, cover with plastic wrap, and let them cool to room temperature.

3. Turn the oven to 350 degrees.

4. Remove and discard the charred poblano skins with the stems and seeds. Chop the chilies coarsely and transfer them to a food processor.

5. In a hot, dry skillet over medium-high heat, lightly toast the tortillas for 30 to 60 seconds per side or until they're just softened and give off a toasted-corn aroma (don't let them become crisp). Coarsely chop the tortillas and add them to the chilies in the food processor. Add the cilantro leaves and pulse until finely chopped but not pureed.

6. In a large bowl, whisk together the half-and-half, eggs, salt, and pepper until well combined. Stir in the chopped chili mixture.

7. Drop the macaroni into the boiling water. Cook, stirring occasionally, for 6 minutes or until the pasta is not quite cooked through. Tip it into a colander, shaking it to eliminate excess moisture. Add the pasta to the egg mixture with two-thirds of the grated cheeses. Stir to combine.

8. Pour the mixture into the buttered dish. Scatter the remaining cheeses evenly over the top. Bake the dish for 40 minutes or until browned and bubbling at the edges. If you want to brown the center more, turn on the broiler again and let the dish brown, watching it carefully. Let it sit for 10 minutes before serving.

Adapted from "Best American Recipes 2004-2005"

Labels: Tex-Mex macaroni and cheese with green chilies

• 1 1/2 cups dry herb-seasoned stuffing
• 1/2 cup shredded Parmesan cheese
• 1/4 cup ( 1/2 stick) melted butter
• 1/2 cup sour cream
• 4 boneless, skinless chicken breasts
  

Instructions:
Preheat oven to 375 degrees. In a bowl, combine stuffing, cheese and butter. Stir well to combine and moisten, breaking up any large stuffing pieces. Transfer to a plate or pie pan. Lightly spread sour cream over chicken and coat with stuffing mixture, pressing well to adhere. Place on a lightly oiled, foil-lined 13-by-9-inch baking sheet. Put any extra mixture on top of chicken. Bake for 20 to 25 minutes, or until the coating is crisp and the chicken is cooked through.

Nutrition:
Per serving: 369 calories (percent of calories from fat, 48), 33 grams protein, 15 grams carbohydrates, 1 gram fiber, 19 grams fat (11 grams saturated), 110 milligrams cholesterol, 633 milligrams sodium.

Labels: Cheesy Sour Cream Herb Chicken

• 12 thin slices baguette or similar bread (stale bread is fine)
• Olive oil, for brushing
• 3 to 4 ripe peaches
• 2 tablespoons balsamic vinegar
• 3/4 to 1 cup blue cheese, crumbled
• Freshly ground black pepper, optional

Brush the bread slices with just a bit of olive oil, then toast, bake, grill or broil the bread until it's almost dry.

To peel the peaches, boil them for 30 seconds, then immediately transfer them to a bowl of ice water. The skin will come off easily. Slice the peaches into very small and thin pieces and combine them with the balsamic vinegar.

Preheat the broiler to low. Arrange the bread on a baking sheet. Top the bread slices with the peaches and their juices. Put the crumbled cheese on top of the peaches, and add just a touch of black pepper, if desired.

Broil the crostini until the cheese is hot, soft, and just touched with brown. Serve at any temperature, preferably within a couple hours of being made.

Nutrition facts per serving: 100 calories, 3 g fat, 2 g saturated fat, 6 mg cholesterol, 14 g carbohydrates, 4 g protein, 245 mg sodium, 1 g fiber
From Good Day for a Picnic

Labels: Crostini with peaches and blue cheese

• 8-ounce package manicotti pasta
• 10-ounce bag frozen chopped spinach, thawed
• 2 eggs, beaten
• 2 cups ricotta cheese
• 1 1/2 cups grated mozzarella cheese
• 1 cup fat-free Greek-style yogurt
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Two 7-ounce packages prepared pesto
• 1/2 cup grated Parmesan cheese

Heat the oven to 400 F. Coat a 9-by-13-inch baking dish (or multiple smaller dishes) with cooking spray.

Bring a large stockpot of salted water to a boil. Add the manicotti and cook according to package directions. Drain and arrange them on a kitchen towel so they don't touch. Set aside.
Meanwhile, place the spinach at the center of a kitchen towel, wrap the towel around it and squeeze tightly over the sink to remove excess water. Continue squeezing until no more water runs out. Unwrap the spinach and coarsely chop.

In a large bowl, combine the spinach, eggs, ricotta, mozzarella, yogurt, garlic powder, oregano and basil. Transfer the cheese mixture to a zip-close plastic bag, squeeze out the air and seal. Set aside.

Spread 1 package of the pesto in an even layer over the bottom of the prepared baking dish.

Snip off one corner of the bag of cheese mixture. Holding a manicotti tube in one hand and the bag in the other, insert the tip of the bag into the pasta tube and squeeze gently to fill it. You may need to fill from both ends of the tube.

As each tube is filled, arrange them in a single layer in the prepared baking dish. When all the tubes are filled, spoon the remaining package of pesto over them. Cover with foil and bake for 15 minutes.

Uncover the pan and sprinkle the manicotti with Parmesan. Bake, uncovered, for another 15 minutes, or until the Parmesan is melted and lightly browned.

Nutrition information per serving (values are rounded to the nearest whole number): 791 calories; 438 calories from fat; 49 g fat (18 g saturated; 0 g trans fats); 160 mg cholesterol; 45 g carbohydrate; 45 g protein; 4 g fiber; 1,122 mg sodium.

Labels: Pesto Manicotti

• 4 tablespoons ( 1/2 stick) unsalted butter
• 3 pounds (about 9 large) yellow onions, thinly sliced
• Salt and pepper, to taste
• 1 baguette, sliced into thick rounds
• 1 teaspoon sugar
• 2 quarts beef stock
• 2 cups dry white wine
• 2 cups (about 1 pound) grated Gruyere cheese

1. Set the oven at 375 degrees.
2. In a large, heavy-based soup pot, melt the butter over medium heat. Stir in the onions, salt, and pepper. Cover and cook, stirring occasionally, for 15 minutes or until the onions soften and release their juices.
3. Meanwhile, arrange the sliced baguette on a baking sheet. Toast for 10 minutes or until browned. Turn the oven off.
4. Increase the heat under the onions to medium-high. Add the sugar and cook, stirring often, for 10 to 15 minutes or until the onions brown.
5. Add 2 cups of the stock and stir, scraping the browned bits from the bottom of the pan. Add the remaining stock and the wine. Bring to a boil. Lower the heat and simmer for 40 minutes. Taste for seasoning and add more salt and pepper, if you like.
6. Set the oven at 400 degrees. Ladle the soup into 8 large heatproof bowls. Add a slice or two of baguette to each one. Sprinkle with the cheese. Set the bowls on 2 large rimmed baking sheets and return to the oven. Bake for 10 minutes or until the cheese melts and browns.

Labels: French onion soup

• 6 tablespoons Dutch-processed cocoa powder
• 3 tablespoons unsalted butter, cut into 3 pieces
• 1 ounce bittersweet or semisweet chocolate, coarsely chopped
• 1/3 cup all-purpose flour
• 1 teaspoons baking powder
• 1/2 cup granulated sugar
• 3 tablespoons packed light brown sugar
• 3 tablespoons whole milk
• 1 tablespoon vanilla extract
• 1 large egg yolk, room temperature
• Pinch salt
• 3/4 cup weak coffee
  

Adjust an oven rack to the middle position and heat the oven to 400 F. Coat four 6-ounce ramekins with cooking spray, then arrange them on a rimmed baking sheet.

In a medium bowl, combine 3 tablespoons of the cocoa, the butter and chocolate. Microwave, stopping often to stir, until smooth, about 1 to 3 minutes. Set the mixture aside to cool slightly.

In a small bowl, whisk together the flour and baking powder.

In another small bowl, combine 3 tablespoons of the granulated sugar, the remaining 3 tablespoons of cocoa and the brown sugar, breaking up any large clumps with your fingers.

In a large bowl, whisk together the remaining granulated sugar, the milk, vanilla, egg yolk and salt. Whisk in the cooled melted chocolate mixture, followed by the flour mixture, until just combined.

Divide the batter evenly among the ramekins (about 1/4 cup per ramekin) and smooth the tops. Sprinkle about 2 tablespoons of the cocoa mixture over the batter in each ramekin. Pour 3 tablespoons of the coffee over the cocoa in each ramekin.

Bake the cakes until puffed and bubbling, about 20 minutes. Let the cakes cool for 15 minutes before serving in the ramekins (the cakes will fall slightly).

(Recipe adapted from Cook's Country magazine)

Labels: recipe for Hot fudge pudding cake

• 4 thick slices bacon
• 2 tablespoons mayonnaise
• Squeeze of lemon juice, or to taste
• Salt and black pepper, to taste
• Pinch of crushed red pepper
• 1 small ripe avocado
• 4 thick slices old-fashioned white bread, toasted
• 1 tomato, thinly sliced
• 2 leaves romaine lettuce

1. In a large skillet, render the bacon over medium heat, turning several times, until it is golden brown. Transfer to paper towels.
2. In a shallow bowl, stir the mayonnaise, lemon juice, salt, black pepper, and red pepper. Halve the avocado, remove the pit, and scoop the flesh into the bowl of mayonnaise. With a fork, mash the mixture together until it is smooth.
3. Spread the 4 pieces of toast with some of the avocado mixture. To 2 slices, add bacon (halve them to fit the bread if necessary), sliced tomatoes, and lettuce. Cover with the other 2 slices, avocado spread down.

Labels: BLT with avocado spread

• Juice of half a lemon
• 1 tablespoon red wine vinegar
• 1/4 cup extra-virgin olive oil
• 2 teaspoons dried oregano
• Coarse salt and ground black pepper, to taste
• 2 large cucumbers, peeled, seeded and chopped into 1/2-inch cubes
• 2 large tomatoes, sliced and chopped into 1/2-inch chunks
• Half medium red onion, peeled, trimmed, thinly sliced lengthwise
• 1/3 cup pitted Kalamata olives
• 1 tablespoon coarsely chopped flat-leaf parsley
• 5-ounce chunk feta cheese, finely chopped
• Fleur de sel or other coarse sea salt
  

To prepare the dressing, in a medium bowl, whisk together the lemon juice, vinegar, olive oil and oregano. Season with salt and pepper. Set aside.

To assemble the salad, in a large bowl, gently combine the cucumbers, tomatoes, onion, olives and parsley. Add the dressing, and stir gently until well coated.

Sprinkle the feta cheese over the salad, then stir carefully just to incorporate. Check the seasoning and finish with a pinch of fleur de sel and black pepper.

Nutrition information per serving: 350 calories; 263 calories from fat; 29 g fat (8 g saturated; 0 g trans fats); 32 mg cholesterol; 15 g carbohydrate; 8 g protein; 3 g fiber; 1,055 mg sodium.

Labels: Greek Salad recipe