• 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

• 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

• 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

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

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

• 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

• 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

• 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

• 2 tablespoons olive oil
• 4 pounds trimmed lamb stew meat
• Salt and pepper, to taste
• 3 red onions, cut into large dice
• 9 cloves garlic, finely chopped
• 2 cups red wine
• 1 can (about 14 ounces) diced tomatoes
• 1 tablespoon tomato paste
• Grated rind and juice of 2 oranges
• 2 cups beef stock
• 9 sprigs thyme
• 1 cup coarsely chopped pitted green olives

1. In a 4-quart (or larger) flameproof casserole, heat the olive oil over medium heat. Working in small batches, cook the lamb until it is browned all over. Sprinkle with salt and pepper; transfer to a plate and brown the remaining pieces in the same way. Remove them all from the pan.

2. In the same pan, cook the onions, stirring occasionally, for 10 minutes or until translucent. Add garlic, and cook, stirring, for 1 minute.

3. Return the lamb to the pan. Pour in the wine, and scrape the bottom of the pan to release the sediment. Bring the liquid to a boil. Add the tomatoes, tomato paste, orange rind and juice, beef stock, thyme, and olives.

4. Return the liquids to a boil, lower the heat, cover the pan, and simmer gently for 1 hour or until the meat is tender. During cooking, skim the surface of the liquid from time to time.

5. Taste for seasoning, add more salt and pepper, if you like. - Adapted from cookingwithandree.com.

Labels: Dinner ideas, dinner recipes, lamb, soup ideas, stew

• 2 cups medium-grain rice, such as ArborioSalt
• 3 tablespoons good-quality olive oil
• 3 tablespoons fresh lemon juice, divided
• 1/2 pound cooked small shrimp (about 1 1/2 cups)
• 1/4 cup minced red onion
• 1 cup diced tomato
• 1 tablespoon red wine vinegar
• 1 1/2 cups torn arugula, loosely packed
• 3 tablespoons toasted pine nuts

1. Bring a large pot of liberally salted water to arolling boil. Stir in the rice and return the water to a boil;reduce the heat to maintain a rapid simmer. Cook until the riceis tender, 15 minutes. Drain the rice in a strainer and rinsequickly in cool running water. Line a large mixing bowl with atea towel and empty the rice into it. Fold the tea towel over thetop of the rice and set aside to cool, about 5 minutes.

2. When the rice has cooled slightly, add the olive oil,2 tablespoons lemon juice and salt to taste, stirring lightlywith a fork to avoid crushing the tender rice grains. (The ricecan be prepared to this point a day ahead and refrigerated in atightly covered container. Bring to room temperature beforeproceeding.)

3. When almost ready to serve, combine the shrimp, redonion and tomato in a medium bowl and season with red winevinegar and one-fourth teaspoon salt, or to taste.

4. Add the shrimp mixture to the rice along with thearugula and pine nuts. Stir to combine well, taste and add moresalt or lemon juice if necessary. (The recipe can be prepared tothis point up to 30 minutes in advance.)

5. Transfer to a serving bowl and serve at roomtemperature.

Each of 8 servings: 300calories; 10 grams protein; 45grams carbohydrates; 1 gram fiber; 8 grams fat; 1 gram saturatedfat; 55 mg. cholesterol; 139 mg. sodium.

Labels: Dinner ideas, dinner recipes, salad recipes, shrimp, shrimp salad

• 1/2 pound ground Kobe beef
• 4 slices nitrate-free bacon
• 4 teaspoons minced white onion
• 1/4 teaspoon salt
• 4 ounces grated Cheddar cheese
• 4 small brioche or other buns, toasted

1. Form the beef into four small patties; set aside. Cook the bacon in a medium skillet over medium heat until the fat has been rendered and the bacon is crisp, about 5 minutes. Transfer bacon to paper-towel lined plate.

2. Add onions to skillet; cook until lightly golden, about 4 minutes. Transfer with slotted spoon to small bowl.

3. Heat the broiler. Wipe skillet clean; raise heat to high. Cook the beef patties until cooked through, 5 to 6 minutes, turning once. Transfer to a broiler pan. Season the patties with salt. Top each with a bacon strip, onion and Cheddar cheese. Place under the broiler; cook until the cheese melts, about 1 minute. Slide burgers into brioche buns.

Nutrition information per serving: 340 calories, 44% of calories from fat, 16 g fat, 8 g saturated fat, 66 mg cholesterol, 22 g carbohydrates, 24 g protein, 697 mg sodium, 1 g fiber

Labels: appetizer recipes, Captivate Cooking, Dinner ideas, dinner recipes, hamburgers, sliders

• 6 slices bacon
• 2 whole boneless, skinless chicken breasts, cut into 1/2-inch strips
• 1 medium red onion, thinly sliced in rings
• 1 head romaine lettuce, torn into bite-size pieces or 1 (8-ounce) bag chopped romaine lettuce
• 1/4 cup balsamic vinegar, plus more if needed
  

In a skillet over medium-high heat, fry bacon until crisp. Drain bacon on paper towels, saving drippings in pan. Add chicken strips and onion rings to drippings and saute until chicken is cooked through and onion rings are soft. In a large salad bowl, add lettuce. Pour contents of pan on top of salad and toss to combine. Add vinegar to skillet and bring to a boil, scraping up any bacon bits stuck to the pan with a spatula. Pour over salad and toss thoroughly. Crumble bacon over salad and toss again. Season to taste with salt and pepper. Taste and add more vinegar if desired. Serve warm.

Per serving: 181 calories (percent of calories from fat, 30), 25 grams protein, 6 grams carbohydrates, 2 grams fiber, 6 grams fat, 62 milligrams cholesterol, 217 milligrams sodium.

Labels: bacon salad, chicken salad, Dinner ideas, dinner recipes, salad recipes

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 large onion, diced
• 4 shallots, diced
• 1 large carrot, peeled and minced
• 1 stalk celery with leaves, minced
• 2 tablespoons minced fennel bulb
• 4 cloves garlic, minced (or more to taste)
• 3 pounds mixed ripe tomatoes, diced with juices reserved
• 2 tablespoons fresh lemon juice
• 1 tablespoon sugar1 tablespoon sweet Hungarian paprika
• 1 tablespoon gin
• Kosher salt
• 1 to 3 cups chicken or vegetable broth
• 1/2 cup cream, optional
• Freshly ground black pepper
• 16 large basil leaves, sliced crosswise into thin ribbons, for garnish

1. In a large, heavy-bottomed pot, heat the olive oil and butter over medium heat. Add the onion, shallots, carrot, celery and fennel and cook until softened, stirring occasionally, about 5 minutes. Stir in the minced garlic and continue to cook for 1 minute until aromatic.

2. Add the diced tomatoes with their juices, along with the lemon juice, sugar, paprika, gin and 1 1/2 teaspoons salt. Cook, stirring frequently, until the tomato liquid reduces and the mixture has thickened slightly, 10 to 12 minutes. Cool slightly.

3. Transfer the vegetables, in batches, to a blender jar and puree until smooth, then return to the pot. Add the broth, one cup at a time, until the soup reaches desired consistency, stirring to thoroughly combine.

4. Bring the soup to a gentle simmer over medium heat, stirring frequently. Add the cream if desired and adjust the seasoning to taste with salt and black pepper. Garnish each serving with basil.

Each of 10 servings: 95 calories; 2 grams protein; 10 grams carbohydrates; 3 grams fiber; 5 grams fat; 2 grams saturated fat; 6 mg. cholesterol; 262 mg. sodium.

Labels: Captivate Cooking, dinner recipes, lunch recipes, soup ideas, tomato recipes, tomato soup