As posted on Boston.com

Author Lidia Bastianich suggests that if you do not use pork, soak the bread crumbs in milk for a couple of minutes before adding them to the meat mixture; this will help moisten the drier texture of beef. She writes that the combination of olive and vegetable oils gives you a higher smoking point for frying, but you'll still get the flavor of the olive oil.

SAUCE

• 2 cans (35 ounces each) Italian plum tomatoes (preferably San Marzano), with their juice
• 1/4 cup olive oil
• 1 medium onion, chopped
• 1 teaspoon crushed red peppers
• 2 bay leaves
• Salt and black pepper, to taste

1. Set a food mill fitted with the fine disk over a bowl. Work the tomatoes and their juices through it.
2. In a large flameproof casserole over medium heat, heat the olive oil. Add the onion and cook, stirring often, for 4 minutes. Pour in the tomatoes, red pepper, bay leaves, salt, and pepper. Bring to a boil, lower the heat, and simmer, stirring occasionally for 30 minutes.

MEATBALLS

• 1/2 pound ground pork
• 1/2 pound ground beef
• 1 cup fine, dry unseasoned bread crumbs
• 1 cup grated Parmesan cheese
• 1/4 cup chopped Italian parsley
• 2 cloves garlic, finely chopped
• 1 egg
• 1 teaspoon salt, and more to taste
• 1/4 teaspoon pepper, and more to taste
• Flour (for coating)
• 1/4 cup olive oil
• 1/4 cup vegetable oil
• 1 pound spaghetti

1. In a large bowl, crumble the pork and beef. Sprinkle with bread crumbs, 1/3 cup grated Parmesan, the parsley, and garlic.
2. In a small bowl, beat the egg with the 1 teaspoon salt and 1/4 teaspoon pepper. Pour over the meat mixture. With your hands, work the meat until it is evenly blended. Shape the mixture into 1 1/2-inch balls.
3. Dredge the meatballs in flour until they are lightly coated.
4. In a large heavy-based skillet, heat the olive and vegetable oils. Notes: When the oil is hot, place as many meatballs in the pan as you can without crowding. Fry for about 6 minutes or until golden brown on all sides. Remove them from the pan and repeat with the remaining meatballs.
5. Meanwhile, bring a large pot of salted water to a boil over high heat.
6. Add the browned meatballs to the tomato sauce and cook, stirring gently, for 30 minutes or until they are cooked through.
7. Stir the spaghetti into the boiling water. Let the water return to a boil and cook, stirring often, for 8 minutes, or until the pasta is tender but still has some bite.
8. Drain the pasta and return the spaghetti to the pot. Add about 2 cups of the tomato sauce and toss gently. Remove from the heat and add the remaining 2/3 cup Parmesan cheese with salt and pepper, if you like.
9. Serve the pasta in warm bowls with a little more sauce spooned over the top. Pass the remaining sauce separately. Pass the meatballs family-style in a bowl or top the bowls of spaghetti with them. - Adapted from "Lidia's Italian-American Kitchen"

Labels: cheap dinners, Dinner ideas, Italian recipes, Spaghetti and meatballs recipe

By Dee Murray

Ingredients:

• 4-6 Cube Steaks
• 1 cup flour
• 2 cups water
• 2t flour
• 2t salt
• 2t garlic powder
• 2T black, ground pepper
• 1 cup crushed fried French onions
• 1 onion, sliced into rings
• ½ cup canola oil
  
  

Directions:

Pour the canola oil in a frying pan over medium heat while you put together the flour mixture.

Mix 1c flour, salt, garlic powder, pepper and the crushed fried onions. Dredge the cube steaks on each side, into the mixture, making sure to coat as even as possible.

Test oil to make sure it’s hot enough (fleck a little bit of flour into the oil … if it sizzles, the oil’s ready!). Place the steaks in the oil gently, cook 3-5 minutes on each side until nice and brown.

Drain meat on paper towels and drain pan of ½ the oil. Make a rue with the 2t of flour and the oil. Add more flour if needed. Brown rue. Slowly add water, and work out lumps. Create gravy to desired consistency.

Add steaks and sliced onions. Salt and pepper lightly, cover and simmer for 20-30 minutes.

Labels: Chicken-Fried Steak and Gravy Recipe, Dinner ideas, steak recipes

As posted on Dallas Morning News

Ingredients:

• 1 package Knorr tomato with basil soup mix
• 1 (14-ounce) can chicken broth
• 1 cup water
• 1 ½ cups prepared salsa or picante sauce
• 1 (10-ounce) can Gebhardt's Enchilada Sauce
• 1 ½ to 2 cups diced, cooked chicken (frozen cooked chicken or breast meat from a rotisserie chicken)
• 1 avocado, diced
• 1 cup grated Monterey Jack or Longhorn cheddar cheese
• 1 ½ cups tortilla strips
  

In a medium saucepan, combine the soup mix with chicken broth, water, salsa and enchilada sauce. Stirring constantly, bring to a boil over medium-high heat. Stir in the diced chicken, and, if using a rotisserie chicken, add the accumulated juices from the chicken.

Place avocado, cheese and tortilla strips in bowls so people can garnish their own soup. Serve the soup in warm, shallow soup bowls. Makes 5 to 6 servings.

PER SERVING: Calories 382 (46% fat) Fat 20 g (5 g sat) Chol 58 mg Sodium 1,440 mg Fiber 5 g Carb 30 g Protein 21 g

Labels: Dinner ideas, fall soups, quick dinner recipes, soup ideas, Tortilla Soup recipe

As posted on Boston.com

• 2 1/2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 bay leaf
• 2 medium carrots, cut into 1/2-inch dice
• 2 medium potatoes, cut into 1/2-inch dice
• 2 quarts water
• 1/2 bunch of kale (about 1/2 pound)
• 1 can (about 15 ounces) small white beans, drained and rinsed
• 3 chicken sausages (about 3/4 pound total), thinly sliced
• 1 tablespoon Dijon mustard
• Salt and pepper, to taste

1. In a large soup pot, heat 2 tablespoons of the olive oil. Add the onion, garlic, and bay leaf. Cook over medium-high heat, stirring constantly, for 1 minute, or until mixture is hot. Lower the heat to medium-low, and cook, stirring occasionally, for 15 minutes or until the onions are translucent and just slightly browned.
2. Add carrots, potatoes, and water to the onion mixture. Bring to a boil over high heat. Lower the heat, cover the pot, and simmer for 15 minutes or until the potatoes and carrots are tender
3. Meanwhile, rinse the kale thoroughly. Slice off and discard the center stems on the leaves, leaving 2 leaves on both sides. Slice the leaves crosswise into fine strips.
4. Add the kale and beans to the soup. Return the liquid to a boil. Lower the heat, cover the pan, and continue simmering for 10 minutes until kale is tender.
5. In a skillet, heat the remaining 1/2 tablespoon of olive oil over medium heat. Add the sausage and cook, turning often, until browned. Add the cooked sausage to the soup with the mustard, salt, and pepper.
6. Re-cover the pot and continue simmering for another 10 minutes.

Labels: Dinner ideas, fall soups, Kale and white bean soup with chicken sausage, Roasted squash soup recipe, soup ideas

As posted on AJC.com

Hands on time: 10 minutes Total time: 20 minutes Serves: 4

Ingredients:

• 1/3 cup prepared pesto, or to taste
• 1 (10-ounce) Boboli pizza, thin crust
• 1 cup (4 ounces) chopped cooked chicken
• 1 1/2-2 cups mozzarella cheese
• 1/4 cup shredded Parmesan cheese
  

Instructions:
Preheat oven to 450 degrees. Spread pesto over the pizza crust. Top with chicken and both cheeses. Bake for 8 to 10 minutes.

Notes:
You can cook the pizza on a baking sheet or directly on the oven rack. To make the meal, add a Caesar salad.

Nutrition:
Per serving: 475 calories (percent of calories from fat, 48), 28 grams protein, 34 grams carbohydrates, 2 grams fiber, 25 grams fat (11 grams saturated), 64 milligrams cholesterol, 790 milligrams sodium.

Labels: cheap dinners, Chicken Pesto Pizza recipe, Dinner ideas, quick dinners

Submitted by Dee Murray

• 1 lb ground beef


• 1 lb Bacon, cut into pieces


• 2 cups shredded cheese of choice


• 1 onion, diced


• 1t sale


• 1t pepper


• ½ cup Bisquick Baking Mix


• 1 cup milk


• 2 eggs
  
  Heat oven to 400 degrees.
  
  Brown ground beef on stove top, drain and remove from heat. In separate pan, cook bacon then drain almost all drippings. Mix the ground beef and the bacon in a skillet over medium heat. Add salt and pepper as well as the onions. Cook until warmed through.
  
  In separate bowl, mix milk, eggs and baking mix. Mixture will be lumpy.
  
  Spread meat mixture on bottom of pie tin or casserole pan. Spread cheese on top of meat, than pour baking mix mixture on top of cheese and meat. Don’t worry if it is not spread evenly.
  
  Place pie, uncovered in oven for 35-40 minutes or until toothpick inserted into pie comes out clean.
  

Labels: Bacon Cheeseburger Pie recipe, Dessert recipes, Dinner ideas

As posted on Boston.com
Adapted from Julia Shanks of www.GrowCookEat.com

• 6 small acorn squash
• 1 small to medium butternut squash
• 4 tablespoons butter
• Salt and pepper, to taste
• 2 apples, peeled and sliced
• 1 onion, peeled and sliced
• 1 tablespoon curry powder
• 1 bunch fresh sage leaves
• 2 tablespoons canola oil
• 3 cloves garlic, sliced
• 4 cups chicken stock
• Juice of 1/2 lemon

1. Set the oven at 375 degrees. Have on hand 2 large roasting pans. Halve the acorn and butternut squash lengthwise. Set them cut sides down in the pans. Add enough water to just cover the bottom of each pan, add 1/2 tablespoon butter to each pan, with salt and pepper. Roast for 45 minutes, or until the squash are tender and the skins give a little when pressed with a finger.
2. Meanwhile, in a large skillet, heat the remaining 3 tablespoons butter. Add the apples, onions, salt, and pepper. Cook, stirring often, for 8 minutes or until the onions soften. Stir in the curry powder, and cook, stirring, for 2 minutes. Scrape the mixture into a food processor.
3. Wipe out the skillet with paper towels. Make sure the sage leaves are dry. Heat the canola over high heat. Add the sage leaves and cook for 1 minute. Add the garlic and cook 1 minute more or until the garlic begins to brown. Transfer to paper towels.
4. When the squash is cool enough to handle, scoop out and discard the seeds and strings. Scoop out the pulp from the butternut squash; discard the skin. Scoop most of the pulp from the acorn halves, leaving about 1/2 inch close to the shell. Sprinkle the shells with salt and pepper.
5. Add half the squash flesh to the food processor. Puree the squash in batches, transferring each to a pot. Stir in the chicken stock and lemon juice. Bring to a boil. Taste for seasoning and add more salt and pepper, if you like. Set an acorn half on each of six deep plates. Ladle the soup into the cups. Garnish with the sage mixture.

Labels: cheap dinners, Dinner ideas, fall soups, Roasted squash soup recipe

As posted on AJC.com

Ingredients:

• 1 pound tilapia fillets
• 1 tablespoon all-purpose flour
• 3/4 cup dry white wine
• 1 to 2 tablespoons drained capers, chopped
• 2 tablespoons butter
  

Instructions:
Sprinkle fish with salt and freshly ground black pepper and coat with flour. In a lightly oiled large skillet, preferably nonstick, over medium-high heat, add fish. Cook for 1 to 2 minutes per side or until golden and just cooked through. Remove to a plate. Add wine to skillet and let it bubble down until it is reduced by about half. Reduce heat and add capers and butter, stirring gently until butter melts. Return fish to pan and coat with sauce.

Nutrition:
Per serving: 183 calories (percent of calories from fat, 30), 23 grams protein, 6 grams carbohydrates, no fiber, 6 grams fat (1 gram saturated), 42 milligrams cholesterol, 480 milligrams sodium.

Labels: budget cooking, Dinner ideas, fish recipes, Tilapia With Wine and Capers

As posted on AJC.com

Ingredients:

• 4 Italian mild or hotsausages
• 4 crusty long sandwich rolls
• 1 cup pasta sauce
• 1/2 cup grated mozzarella cheese
• 1/4 cup shredded Parmesan cheese
  

Instructions:
Preheat the grill. Cook the sausages, turning every 5 minutes for even cooking. When cooked through, remove from heat. On a baking sheet, open rolls and fill with sausages. Top with sauce, mozzarella and Parmesan. You can either place the baking sheet back on the grill over low heat or place rolls directly over indirect heat. Heat until cheese melts.

Nutrition:
Per serving: 580 calories (percent of calories from fat, 67), 25 grams protein, 23 grams carbohydrates, 1 gram fiber, 42 grams fat (16 grams saturated), 102 milligrams cholesterol, 1,210 milligrams sodium.

Labels: Dinner ideas, dinner recipes, Grilling recipes, italisn recipes, Sausage Parmesan Sub Sandwiches

By Jacqui Pini

• 1 bags Dole butter/red leaf salad (or lettuce of your choice)
• 1 cup of red kidney beans, drained and rinsed with water
• 1 1/4 cup of chick peas, drained and rinsed with water
• 1 1/2 cup of corn
• 3/4 cup Gorgonzola cheese
• 1 cucumber
• 1/2 cup salted sunflower seeds (out of the shell)
• Light-Italian dressing

1. Wash and drain the lettuce, set it aside in the salad bowl
2. Cook the corn, drain it and let it sit so it cools off. Then add to salad bowl.
3. Clean and drain the beans and add to salad bowl.
4. Peel and slice the cucumber and add to salad bowl
5. Mix well and sprinkle the Gorgonzola cheese and sunflower seeds

Notes:

• This is up to you- but I say, add the dressing and mix it up. It is so blended so much better and easier for your guests, especially if you are having a party.
• If you are in the Boston-area, use Fanny's Italian dressing (sold at local grocery stores or order through here). It is a light dressing that compliments the salad perfectly. If you are elsewhere ... go for your favorite Italian dressing.

Serves 4-6

Labels: bacon salad, Beet and pomegranate salad, Dinner ideas, dinner recipes, gorgonzola, lunch recipes, sunflower seeds

Total time: 1 hour, 20 minutesServings: 6

As posted on L.A. Times Note: Adapted from "The Book of New Israeli Food" by Janna Gur. Pomegranate concentrate or molasses is available at select cooking supply stores and Middle Eastern markets.

• 3 to 4 medium beets
• 2 tablespoons pomegranate concentrate or molasses
• 2 to 3 tablespoons lemon juice2 to 3 small, dried red chile peppers, crushed
• Coarse sea salt
• 1/2 cup fresh cilantro leaves
• 1 cup pomegranate seeds
• 1/4 cup lightly flavored olive oil

1. Cook the beets in a covered medium saucepan of boiling water until tender, 45 to 50 minutes. Cool, peel and cut into very small dice. Place in a medium bowl.

2. Add the pomegranate concentrate, lemon juice, peppers, one-eighth teaspoon sea salt, or to taste, and combine. Set aside for about 15 minutes.

3. Toss the beets with the cilantro leaves and pomegranate seeds, drizzle with olive oil and serve.

Each serving: 118 calories; 1 gram protein; 9 grams carbohydrates; 1 gram fiber; 9 grams fat; 1 gram saturated fat; 0 cholesterol; 24 mg. sodium.

Labels: Beet and pomegranate salad, Dinner ideas, dinner recipes, salad recipes

As post on Dallas Morning News
SOURCE: The Wichita Eagle, adapted from a Cooking Light recipe

• 1 pound uncooked Barilla Plus elbow macaroni
• 1 slice dry, light wheat bread, torn into small pieces
• 2 ½ cups 1 percent milk
• 2 bay leaves
• 3 whole black peppercorns
• 1/4 cup flour
• 1 ¼ cups shredded sharp cheddar cheese made with 2 percent milk
• 3/4 cup shredded Swiss cheese
• ½ cup grated parmesan cheese
• ¾ teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray
• 2 teaspoons minced fresh sage or 1/2 teaspoon dried rubbed sage
• 2 teaspoons olive oil
  

Preheat oven to 400 F. Cook pasta in boiling water for 5 minutes or until almost tender. Drain and rinse with cold water. Place pasta in a large bowl. Place bread pieces in a food processor and pulse until coarse crumbs form. Set aside.

Bring milk, bay leaves and peppercorns to a simmer. Remove from heat; cover and let stand 5 minutes. Discard bay leaves and peppercorns. Lightly spoon flour into a dry measuring cup and level with a knife. Place flour in a small bowl and gradually add milk, stirring with a whisk until well-blended. Return milk mixture to pan. Cook over medium heat until thick, stirring constantly. Remove from heat. Add cheeses, salt and pepper, stirring until cheeses melt. Pour cheese sauce over pasta and mix well.

Spoon mixture into a 13x9-inch baking dish coated with cooking spray. Combine bread crumbs, sage and olive oil in a bowl and toss with a fork. Sprinkle bread-crumb mixture over pasta and bake for 20 minutes or until thoroughly heated. Makes 10 1-cup servings.

Note: If the bread isn't dry, you can put the pieces on a cookie sheet and bake in a 200-F oven for about 45 minutes.

PER SERVING: Calories 296 Fat 4.5 g Fiber 3.5 g
Carbohydrates 37.4 g Protein 18.5 g

Labels: Captivate Cooking, cooking light, Dessert recipes, Dinner ideas, low-fat mac and cheese

As posted on Boston.com and adapted from "Rachael Ray: Just in Time!"

• 3 pounds sweet potatoes, peeled and cut into chunks
• 4 tablespoons butter
• 1 banana, sliced
• Grated rind and juice of 1 orange
• 1/2 cup heavy cream
• 1/4 teaspoon grated nutmeg, or to taste
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 pounds ground pork or turkey
• 1 onion, chopped
• 2 medium parsnips, thinly sliced
• 3 stalks celery, sliced
• 3 tablespoons cider vinegar
• 1 tablespoon dark or light brown sugar
• 2 tablespoons flour
• 1 bunch Swiss chard, stemmed and chopped
• 2 1/2 cups chicken stock
• 1 cup frozen peas
• 1/4 cup chopped flat-leaf parsley

1. Have on hand an 8-to-9-inch square baking dish.
2. In a large pot of boiling water, simmer the potatoes for 15 minutes or until they are tender. Drain and set aside.
3. Add the butter and banana to the pan. Cook, stirring occasionally, for 5 minutes. Add the orange rind and juice. Return the sweet potatoes to the pan with the cream, nutmeg, salt, and pepper. Mash the potatoes until they are smooth. Keep warm.
4. In a large skillet over medium-high heat, heat the olive oil. Add the meat and cook it, breaking it up with the back of a spoon, for 7 to 8 minutes or until well browned.
5. Add the onion, parsnips, and celery. Continue cooking, stirring occasionally, for 10 minutes.
6. Set the oven at 400 degrees.
7. Stir in the vinegar and sugar. Sprinkle with flour and continue stirring for 2 minutes to cook the flour.
8. Add the Swiss chard and stir for a few minutes or until it wilts. Pour in the chicken stock, bring the mixture to a boil, then lower the heat and simmer for 5 minutes or until the mixture is cooked through and thickened. Remove from the heat.
9. Stir the peas and parsley into the meat mixture. Transfer to the baking dish. Top with the mashed potato mixture, spreading them evenly. Bake the pie for 15 to 20 minutes or until the sweet potatoes are lightly browned.

Labels: Dinner ideas, dinner recipes, Southern-style shepherd's pie, sweet potato recipes

As posted on Dallas Morning News

• 2 (15 ½ -ounce) cans cream-style corn
• 1/3 cup cream (more or less)
• 1 tablespoon cornstarch
• ¼ cup water
• 1 ½ pints wasabi peas (dried; see notes)
• 4 (7- to 8-ounce) salmon fillets
• Sea salt
• Ground pepper
• Olive oil, for coating (see notes)
• 1 ½ tablespoons olive oil
• 1 ½ tablespoons butter
• Italian parsley, mache or micro greens, for garnish

1. Using a blender, purée the corn and then strain the mixture into a saucepan. Add the cream and bring to a simmer. If the sauce is thin, dissolve the cornstarch in ¼ cup water and whisk into the sauce. Stirring constantly, bring to a simmer. Cool and set aside. This can be done a day in advance and refrigerated.
2. Using a blender or a food processor fitted with the metal blade, process the peas to make a coarse crumb mixture. Transfer to a large plate.
3. Pat the salmon dry and season with salt and pepper. Brush with olive oil and then, one at a time, press each fillet into the wasabi crumbs, coating both sides. Place on heavy-duty tinfoil and repeat with remaining fillets.
4. Seal to enclose the fillets and place the tinfoil package atop a bowl of ice cubes until ready to cook.
5. When ready to cook, preheat the oven to 350 F.
6. Heat a large, oven-safe skillet over medium-high heat. Add 1 ½ tablespoons each of oil and butter. When the mixture is hot, add the salmon fillets (skin side up), and sauté about 5 to 6 minutes. Turn and cook on the skin side for 2 to 3 minutes. Turn the heat down if necessary, but do not cover the pan.
7. Transfer the skillet to the oven to finish cooking, for about 5 minutes. Be sure to use a hot pad when removing the skillet from the oven. Or transfer to a cookie sheet to finish cooking. This gives you time to heat the plates and the sauce.
8. Pool each plate with sauce, and place the salmon in the center. Garnish with fresh parsley or greens. Makes 4 to 6 servings.

Notes: Wasabi peas are available at Central Market or in the ethnic foods section of most supermarkets. This recipe was tested with wasabi peas from Central Market that are packaged in 1-pint plastic containers. The recipe calls for coating the fish with olive oil before rolling it in the crumbs, but you could use a thin coating of wasabi mayonnaise for added punch. Made by French's, it is available at most supermarkets.
Source: Anne Greer McCann, Take Home Miracles

Labels: Dessert recipes, Dinner ideas, dinner recipes, fish, lunch recipes, Wasabi Salmon

As posted on Dallas Morning News


• 2 ½ cups low-fat vanilla yogurt (divided use)
• 1 cup raisins
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• ½ teaspoon cinnamon, plus more for dusting
• 1 cup 1 percent low-fat milk
• 2 tablespoons melted butter
• 1 egg
• ½ cup canned pumpkin

1. In a small mixing bowl, combine 2 cups vanilla yogurt and raisins. Reserve.
2. To make the pancakes: Combine flour, sugar, baking powder and cinnamon in a large mixing bowl. In a medium mixing bowl, combine milk, butter, egg, pumpkin and ½ cup yogurt, mixing well. Add wet ingredients to flour mixture and stir until just moist. Do not overmix. Batter may be lumpy. For thinner batter, add milk.
3. Lightly coat a griddle or skillet with cooking spray and heat on medium. Using a quarter-cup measure, pour batter onto hot griddle. Cook until bubbles begin to burst, then flip pancakes and cook until golden.
4. Serve warm, topped with yogurt-raisin mixture and dusting of cinnamon. Makes 4 servings.
   Source: Elizabeth Ward for 3-A-Day of Dairy
   

Labels: bacon breadsticks, Breakfast, Dinner ideas, dinner recipes, Pumpkin Pancakes With Yogurt Raisin Topping

As posted on Boston.com

• 1/2 cup shelled green pistachio nuts
• 6 small zucchini
• Grated rind and strained juice of 1 lemon
• Salt and pepper, to taste
• 5 tablespoons olive oil
• 1 small piece (about 1/4 pound) Parmesan

1. In a dry skillet over medium heat, lightly toast the pistachios, shaking the pan often, for 10 minutes or until they are aromatic. Let them cool slightly. Chop them coarsely.
2. Using a Swiss vegetable peeler, hold one of the zucchini lengthwise over a large bowl and work the peeler along the zucchini to make thin strips. Continue with the remaining zucchini. Or use a mandoline to cut strips.
3. In a small bowl, combine the lemon rind and juice with a large pinch of salt and pepper. Whisk in the olive oil. Pour the dressing over the zucchini and toss to coat it. Add more salt and pepper, toss again, and taste for seasoning.
4. Add the pistachios and toss again.
5. Using the peeler, shave thin slices from the piece of Parmesan. Arrange the salad on each of 4 plates, and top with thin slices of cheese.

Labels: bacon salad, chicken salad, Dinner ideas, dinner recipes, lunch recipes, Zucchini-ribbon pistachio salad

As posted on Dallas Morning News, adapted from Seduced by Bacon

• 12 long, crisp breadsticks, such as Stella D'Oro or Alessi, broken into 6-inch lengths
• 2 to 3 tablespoons Dijon-style mustard
• 6 slices thin-sliced, smoky bacon, cut once lengthwise and once crosswise
• ¼ cup grated Parmigiano-Reggiano cheese

1. Preheat oven to 350 F.
2. Line a baking pan with parchment paper.
3. Spread about ¼ teaspoon mustard on each slice of bacon.
4. Sprinkle each with about ½ teaspoon cheese. Then roll the bacon slice diagonally around a breadstick with the mustard-cheese inside.
5. Lay on parchment-lined pan. Repeat with remaining breadsticks.
6. Bake for 25 to 28 minutes, turning once, or until bacon is crisp and brown. Remove and allow to cool to room temperature. Makes 24 breadsticks.

Labels: appetizer recipes, bacon breadsticks, Dinner ideas

Previously posted on Dallas Morning News

• ½ cup (1 stick) butter
• 1 cup light brown sugar
• 3 tablespoons granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 ¾ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ teaspoons instant espresso coffee powder
• 1 ½ cups semi-sweet chocolate chips
  

1. Preheat oven to 300 F. Cream the butter with the sugars until fluffy using an electric mixer on medium speed (approximately 30 seconds).
2. Beat in the egg and vanilla extract for another 30 seconds.
3. In a mixing bowl, sift together the flour, baking powder and baking soda and beat into the butter at low speed for about 15 seconds. Stir in the espresso coffee powder and the chocolate chips.
4. Using a 1-ounce scoop or 2-tablespoon measure, drop cookies onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2-inch circle.
5. Bake for about 20 minutes, or until nicely browned around the edges. Bake a little longer for a crispy cookie.
   
6. Makes 2 dozen cookies.
   PER SERVING: Calories 154 (43% fat) Fat 8 g (5 g sat) Cholesterol 20 mg Sodium 119 mg Fiber 1 g Carbohydrates 21 g Protein 2 g
   

Labels: Captivate Cooking, chocolate chip cookies, Chocolate-fudge peanut squares, cookies, Dessert recipes, Desserts, Dinner ideas, dinner recipes, neiman marcus

As posted on Boston.com

Serves 6

• 4 cups chopped sea clams
• 4 cups (32 ounces) bottled clam broth
• 2 cups water
• 1/4 onion, finely chopped
• 4 tablespoons unsalted butter
• 1 bay leaf
• 1 teaspoon coarse salt, or more to taste
• 1 teaspoon black pepper
• 4 russet potatoes, peeled and cut into 3/4-inch dice

1. In large flameproof casserole, combine the clams, clam broth, water, onion, butter, bay leaf, salt, and pepper. Set over high heat and bring to a boil.
2. Add the potatoes and let the liquid return to a boil. Turn down the heat and simmer the chowder for 40 minutes or until the potatoes are tender but not falling apart.
3. With a slotted spoon, remove 1/2 cup of the potatoes. In a food processor, work the potatoes to form a puree. Stir them back into the chowder. Taste for seasoning and add more salt, if you like.

Labels: chowder recipes, clam choder recipe, Dinner ideas, dinner recipes

As posted on L.A. Times.com
Total time: 30 minutes
Servings: 4

Note: Increase or decrease the meat as you have it or want it, or forgo it for vegetarians. You can also double or triple the tomato content. You will need 4 large skewers. Bring the meat to room temperature before cooking.1 pound lamb or beef cut into 1-inch cubes20 small bay leaves, or 1 for each cube of meat

• 1 large bell pepper, trimmed, seeded and cut into roughly 1-inch pieces
• 8 cherry tomatoes2 medium onions, trimmed, peeled and cut into 8 lengthwise wedges
• Good quality olive oil
• Coarse sea salt
• Freshly ground black pepper
• 1 lemon, cut into wedges
  

1. If using disposable wooden skewers, soak the skewers in water for about 10 minutes before using.

2. To prepare the skewers, alternate paired meat cubes and bay leaves with the pieces of pepper, tomatoes and onion wedges. (You can put a couple of sacrificial lamb chunks at one of the ends so the cook can easily taste-test for doneness.) Lightly brush the prepared skewers with olive oil, and season each large skewer with one-half teaspoon salt and a pinch of pepper.

3. Grill each skewer over a medium-hot grill or broil for 5 minutes, then turn over and cook the other side an additional 5 minutes, or to desired doneness. Remove and allow the meat to rest for a few minutes. Serve with more sea salt, pepper and generous wedges of fresh lemon.

Each serving: 255 calories; 22 grams protein; 10 grams carbohydrates; 2 grams fiber; 14 grams fat; 4 grams saturated fat; 67 mg. cholesterol; 1,217 mg. sodium.

Labels: bar-be-que ideas, bay leaves, Dinner ideas, kebabs