Busog Ka Dito

Hg's Fiber-Ific Fried Chicken Strips

DIRECTIONS Preheat the oven to 375 degrees. Using a blender or food processor, grind the cereal to a breadcrumb-like consistency. Add garlic salt and black pepper to crumbs. Place crumbs in one small dish and egg substitute in another. Next, coat raw chicken - first with egg and then with crumbs. Place strips on a baking pan sprayed with nonstick spray. Add a light mist of nonstick spray on top and place in the oven. Cook for 10 minutes and then turn strips over. Spritz with another light mist of nonstick spray and cook for an additional 7 to 10 minutes, until chicken is fully cooked and crumb coating looks crispy. Enjoy! INGREDIENTS 6 ounces boneless skinless chicken breasts, raw, lean, cut into 8 strips 1⁄2 cup all-bran cereal (Fiber One original) 1⁄4 cup fat free egg substitute 1⁄4 teaspoon garlic salt 1⁄8 teaspoon black pepper (to taste)

Hg's Island Insanity Burger

INGREDIENTS 1 small hamburger bun (light, if available) 1 vegan burger, Boca Original Vegan Meatless Burger 1 slice fat-free cheddar cheese 1 pineapple ring, packed in juice 1 slice tomato 1 leaf lettuce 1 tablespoon teriyaki marinade, thick kind with about 20 - 25 calories per tbsp. (like the one by Lawry's) 1 teaspoon fat-free mayonnaise DIRECTIONS Bring a pan sprayed with nonstick spray to medium-high heat on the stove. (If you have a grill pan, use it -- you'll get neato grill marks.) Lay pineapple ring in the pan, and cook until slightly blackened and caram elized, about 3 minutes per side. Set aside to cool. Cut a slit in the burger pouch. Place burger, slit-side up, in the microwave. Microwave for just 1 minute (not the time given on the box). If your microwave is low wattage, microwave for an additional 15 seconds. Remove patty from the microwave and place on a microwave-safe plate. Pour half of the teriyaki marinade on top, spread it around, and flip patty to coat evenly on both sides. Lay cheese slice on top of the patty, and microwave for 30 additional seconds. Place the burger patty on the bottom half of the bun, and top with the remaining teriyaki sauce. Add the pineapple ring, tomato, and lettuce. Spread mayo on the top half of the bun, and finish your burger off with the bun's top half. Now CHOMP!

How to Make French Toast

Sweet and chewy French toast is the perfect way to say bonjour to your weekend. A classic weekend favorite, French toast is a great way to use up stale bread. Plus, it's simple and quick to prepare. You can freeze the leftovers and pop them in the toaster or microwave for a fast weekday breakfast. Follow this step-by-step guide to create fantastic French toast every time. Step 1 GATHER INGREDIENTS To start, you'll need: 1/3 cup flour, 1/3 cup sugar, 1/8 teaspoon cinnamon, 1/4 teaspoon salt, 4 eggs, 2/3 cup whole milk, 1/2 teaspoon vanilla, 2 teaspoons canola oil, Butter, syrup and powdered sugar for garnish and 8 slices of Texas toast bread Step 2 MAKE THE BATTER In a large mixing bowl, stir together the flour, sugar, cinnamon and salt until combined. In a small mixing bowl, whisk together the eggs. Step 3 ADD MILK Slowly pour 2/3 cup whole milk into the dry ingredients while whisking. Step 4 ADD EGGS AND VANILLA Stir in the eggs and vanilla. If batter turns lumpy, use a hand mixer, food processor or blender until the mixture is smooth. Step 5 DIP BREAD IN BATTER Heat a large skillet to medium or medium-high heat. If you're using a griddle pan, set it to 325°F to 350°F. Place oil in a skillet or pan, and spread it around to coat the pan. Dip each slice of bread into the batter for 30 seconds on each side. TIP:Pour the batter into a large baking dish to make soaking go faster. Or just soak one slice at a time in your mixing bowl to save yourself a dish. It's also easier if you soak the bread in batches to prevent it from getting too soggy. Step 6 COOK THE BREAD Let some of the batter drip off a slice, then place it on the skillet or griddle. Cook slice for about 1- 1/2 to 2 minutes on each side or until golden brown. TIPYou can use butter instead of canola oil for cooking French toast, just be careful not to burn the butter. If the butter starts smoking, turn the heat down a little. Step 7 SERVE AND ENJOY! Dish up your French toast with real butter, hot syrup and powdered sugar. Or cut it into sticks and serve with a side of syrup for dipping. Find more breakfast essentials here » Plus: Get the full recipe for this French toast » Don't Miss: • 15 French Toast Favorites » • How to Make Pancakes » • All Our How-Tos » TIP Save leftovers by freezing slices on a baking sheet in a single layer until frozen solid. Place slices in a freezer bag until ready to use. To reheat, pop slices in the toaster or microwave for 1 to 2 minutes. For larger batches, put slices on a cookie sheet and heat in 350°F oven for 10 minutes, flip and bake another 5 minutes or until heated.

HOW TO MAKE BONELESS CHICKEN WINGS

You may be wondering how to make boneless chicken wings. Luckily boneless chicken wings are very easy to make and the truth is, there is really no such thing as a boneless chicken wing. Boneless chicken wings are simply breaded pieces of chicken breast. Popular chains like Buffalo Wild Wings have made these extremely popular. What I like about boneless wings instead of your normal chicken wing is that they are far less messy. They are very easy to eat with a fork and you don’t have to worry about bones. In this article I explain how to make a crispy breaded that can be used for all of the sauces. I also introduce recipes for 5 of my favorite wing sauces. These sauces include buffalo, honey BBQ, Parmesan garlic, Asian, and Caribbean jerk. Fans of a lot of spice are sure to enjoy the buffalo, Asian, and Caribbean jerk sauces. Those who like a more mild sauce will enjoy the honey BBQ and the parmesan garlic. With the playoffs coming up and the Super Bowl right around the corner, these are perfect for Game Day. The first thing you are going to want to do is bread the chicken pieces and fry them. This is a universal breading that will work perfectly for all of the sauces in this post. The sauces can be prepared in advance or while the chicken tenders are frying. Ingredients: 3 boneless skinless chicken breasts (cut into 1” chunks) Oil (for deep frying) 1 cup all purpose flour 2 teaspoons salt ½ teaspoon ground black pepper ½ teaspoon cayenne pepper ¼ teaspoon garlic powder ½ teaspoon paprika 1 egg 1 cup milk Cooking Instructions: Step 1: Heat oil in a deep-fryer to 375 degrees. In a large bowl combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika. In a small bowl whisk together egg and milk. Dip each piece of chicken in the egg mixture, and then roll in the flour mixture. Repeat so that each piece of chicken is double coated. Refrigerate the breaded chicken for 20 minutes. Step 2: Fry chicken in the hot oil in batches until the outside is nicely browned and the juices run clear (about 5 minutes per batch). Drain on paper towels. Repeat until all of the chicken is gone. Step 3: Mix fried chicken bits with your favorite wing sauce (sauce recipes found below). Now, here are the sauces. The sauces can be prepared in advance or while the chicken bits are frying. I have recipes for 5 different types of delicious wing sauces. Most of these sauces will make a lot, so they will be able to cover large batches of boneless wings. Buffalo Wing Sauce- Ingredients: ¼ cup hot pepper sauce 1 tablespoon butter Cooking Instructions: Step 1: Combine hot sauce and butter in a small bowl. Microwave on high until the butter has melted (about 20 to 30 seconds). Mix well. This recipe can easily be double if you are making a large amount of wings. Honey BBQ Wing Sauce- Ingredients: 1 ¼ cups ketchup 1/3 cup white vinegar ¼ cup molasses ¼ cup honey 1 teaspoon liquid smoke flavoring ½ teaspoon salt ¼ teaspoon onion powder ¼ teaspoon chili powder Cooking Instructions: Step 1: In a small saucepan over medium heat combine all of the ingredients. Stir until well combined and bring to a boil. Reduce heat and simmer uncovered for 15 to 20 minutes. Parmesan Garlic Wing Sauce- Ingredients: 4 garlic cloves (peeled) 1 teaspoon olive oil ½ cup mayonnaise 2 tablespoons light corn syrup 5 teaspoons grated parmesan cheese 1 tablespoon white vinegar 1 teaspoon lemon juice ½ teaspoon salt ½ teaspoon crushed red pepper flakes ¼ teaspoon dried basil ¼ teaspoon dried marjoram ¼ teaspoon dried oregano ¼ teaspoon dried thyme 1/8 teaspoon ground black pepper Cooking Instructions: Step 1: Pre-heat the oven to 350 degrees. Toss garlic cloves with olive oil in a small oven safe dish. Bake in the oven for 20 minutes or until the garlic cloves began to turn light brown. Remove from the oven, cool garlic, and finely mince with a sharp knife. Step 2: Combine garlic and the remaining ingredients in a small bowl. Stir well, cover and chill for several hours before using. Asian Wing Sauce- Ingredients: 2 teaspoons cornstarch 4 teaspoons rice wine vinegar ½ cup corn syrup 1/3 cup sugar ¼ cup chili-garlic sauce 1 teaspoon soy sauce 1 teaspoon lemon juice ¼ teaspoon ground ginger ¼ teaspoon salt ¼ teaspoon garlic (minced) Cooking Instructions: Step 1: In a small bowl mix cornstarch with rice vinegar. Set aside. In a small sauce pan combine remaining ingredients. Add the cornstarch and rice vinegar mixture and mix well. Step 2: Bring the mixture to a boil, reduce heat the simmer until it becomes thick. Remove from heat, allow it to cool then cover and chill it until ready to use (you can also use it right away if the chicken is ready). Caribbean Jerk Wing Sauce- Ingredients: 3 tablespoons butter 2 tablespoons green onion (minced) 1 cup water ¾ cup ketchup ½ cup dark brown sugar ¼ cup apple cider vinegar 2 tablespoons hot sauce 2 teaspoons Worcestershire sauce 2 teaspoons lemon juice 1 ½ teaspoons cayenne pepper 1 teaspoon cornstarch ½ teaspoon salt ½ teaspoon garlic powder ½ teaspoon onion powder 1/8 teaspoon ground cloves 1/8 teaspoons nutmeg 1/8 teaspoon allspice 1/8 teaspoon sage 1/8 teaspoon thyme Cooking Instructions: Step 1: In a small saucepan sauté onion in butter over medium heat. Whisk in the remaining ingredients and bring to a boil. Reduce heat and simmer for 45 minutes.

HONEY GARLIC PORK CHOPS RECIPE

One thing that I always enjoy grilling during the summer is honey garlic pork chops. This recipe uses boneless pork chops but you can use chops with the bone-in as well. The highlight of this recipe is the sauce which consists of honey, ketchup, garlic and soy sauce. This delicious sauce is basted onto the pork chops during the grilling process and the end result is amazing. If you would prefer to use a different type of meat, this recipe would work with chicken as well. If you are looking for a simple and delicious recipe for the grill, give this one a try. Enjoy. Ingredients: 1 cup ketchup 1/3 cup honey ¼ cup soy sauce 2 garlic cloves (minced) 1 1/2lbs boneless pork chops (6 4 oz portions) salt and pepper Cooking Instructions: Step 1: In a medium bowl stir together ketchup, honey, soy sauce and garlic. Set aside. Step 2: Lightly season the pork chops on both sides with salt and pepper. Brush each chop with the sauce to coat. Step 3: Grease the grill grates of an outdoor grill and heat the grill to medium-high heat. Place pork chops onto the grill, and cook (while basting with the sauce often) for about 5 minutes on each side or until the meat is cooked through (the internal temperature has reached 145 degrees). (Makes 6 Servings)

MALIBU CHICKEN RECIPE

This is a copycat recipe for the Malibu Chicken at Sizzlers Restaurant. Unfortunately, we not do have a Sizzler’s here but the recipe looked delicious. Malibu chicken is breaded chicken topped with ham and Swiss cheese and served with a honey mustard sauce. I used black forest ham for this recipe but really any type of sliced deli ham will work. The honey mustard sauce is a combination of mustard, mayonnaise and honey. The chicken is coated with egg and a seasoned bread crumb mixture and then baked in the oven. You can brown the chicken in a skillet in hot oil before baking if you would like. Simply, heat about ½ inch of vegetable oil in a deep skillet over medium-high heat and brown the chicken on both sides, transfer to a baking sheet, and finish cooking in the oven. I like to serve this recipe with flavored rice. Enjoy.
MALIBU CHICKEN YIELD: 4 SERVINGS INGREDIENTS: 4 boneless skinless chicken breasts 5 egg yolks 3 tablespoons minced garlic 1 cup panko bread crumbs 1 cup parmesan cheese 1 tablespoon garlic powder ½ teaspoon salt ¼ teaspoon ground black pepper 8 thin slices of ham 4 slices Swiss cheese Malibu Dipping Sauce- 2 tablespoons Grey Poupon mustard 3 tablespoons mayonnaise 1 teaspoon yellow mustard 1 teaspoon honey DIRECTIONS: Combine the egg yolk and garlic and pour into a sealable plastic bag. Place the chicken breasts inside of the bag and seal shut, making sure there is no extra air inside. Make sure the chicken is well coated with the egg mixture. Place into the refrigerator and marinate for 4 hours. Prepare the honey mustard dipping sauce by combining Grey Poupon, mayonnaise, yellow mustard, and honey in a small bowl. Mix well, cover and refrigerate until needed. Preheat the oven to 350 degrees F. In a medium bowl combine panko, parmesan cheese, garlic power, salt and pepper. Mix well. Remove the chicken from the bag and coat with the breadcrumb mixture on both sides. Place onto a greased baking sheet. Place into the oven and bake at 350 degrees F. for about 40 minutes or until the chicken is fully cooked (the internal temperature has reached 165 Degrees F.). Place 1 slice of ham and 1 slice of Swiss over the chicken and bake for an additional 2 minutes or until the cheese has melted. Serve with the malibu sauce for dipping.

MALIBU CHICKEN RECIPE

This is a copycat recipe for the Malibu Chicken at Sizzlers Restaurant. Unfortunately, we not do have a Sizzler’s here but the recipe looked delicious. Malibu chicken is breaded chicken topped with ham and Swiss cheese and served with a honey mustard sauce. I used black forest ham for this recipe but really any type of sliced deli ham will work. The honey mustard sauce is a combination of mustard, mayonnaise and honey. The chicken is coated with egg and a seasoned bread crumb mixture and then baked in the oven. You can brown the chicken in a skillet in hot oil before baking if you would like. Simply, heat about ½ inch of vegetable oil in a deep skillet over medium-high heat and brown the chicken on both sides, transfer to a baking sheet, and finish cooking in the oven. I like to serve this recipe with flavored rice. Enjoy.
MALIBU CHICKEN YIELD: 4 SERVINGS INGREDIENTS: 4 boneless skinless chicken breasts 5 egg yolks 3 tablespoons minced garlic 1 cup panko bread crumbs 1 cup parmesan cheese 1 tablespoon garlic powder ½ teaspoon salt ¼ teaspoon ground black pepper 8 thin slices of ham 4 slices Swiss cheese Malibu Dipping Sauce- 2 tablespoons Grey Poupon mustard 3 tablespoons mayonnaise 1 teaspoon yellow mustard 1 teaspoon honey DIRECTIONS: Combine the egg yolk and garlic and pour into a sealable plastic bag. Place the chicken breasts inside of the bag and seal shut, making sure there is no extra air inside. Make sure the chicken is well coated with the egg mixture. Place into the refrigerator and marinate for 4 hours. Prepare the honey mustard dipping sauce by combining Grey Poupon, mayonnaise, yellow mustard, and honey in a small bowl. Mix well, cover and refrigerate until needed. Preheat the oven to 350 degrees F. In a medium bowl combine panko, parmesan cheese, garlic power, salt and pepper. Mix well. Remove the chicken from the bag and coat with the breadcrumb mixture on both sides. Place onto a greased baking sheet. Place into the oven and bake at 350 degrees F. for about 40 minutes or until the chicken is fully cooked (the internal temperature has reached 165 Degrees F.). Place 1 slice of ham and 1 slice of Swiss over the chicken and bake for an additional 2 minutes or until the cheese has melted. Serve with the malibu sauce for dipping.

Deep-Fried Wild Turkey

Deep-Fried Wild Turkey Wild Game 1 ea Wild turkey, whole, dressed 2 1/2 ga Peanut oil 1 c Italian salad dressing 1/2 c Lemon juice, fresh 3 tb Onion juice 3 tb Garlic juice 2 tb Worcestershire sauce 1 tb Liquid smoke 1 1/3 oz Cayenne 1/4 c Salt Mix all ingredients except turkey, pot and peanut oil to make a marinade. Let stand overnight in refrigerator. Use meat injecting needle to inject all through turkey. Put turkey and marinade in a large plastic bag and keep in the refrigerator for 1 to 3 days. Remove in time to bring to room temp before cooking. Heat oil in a 40-60 quart pot to 325 degrees (Use candy thermometer). Immerse turkey completely and cook for 4 minutes per pound. Place a pie tin with holes in the bottom in the bottom of the deep fryer to prevent sticking. This is supposed to be a red-hot favorite.

Venison Burgers

Venison Burgers 1 lb Ground venison 3 oz Pork fat back, ground Salt Freshly ground pepper Because venison has so little fat, you’ll need to add some for a juicy burger. But don’t use deer fat – it tastes bad.) Mix venison, pork, salt and pepper, handling as little as possible. Heat grill. Brush burgers with vegetable oil and grill about 4 minutes turn and cook to desired doneness. Serve on rolls with your choice of condiments.

Venison Jerky, From Andrea Cassoni

Ingredients 2 lb Sliced venison 1/8 thick 2 T Worcestershire sauce 2 T Soy sauce 1 T Salt 1 t Ground red pepper 2 Cloves garlic, sliced 1 c Corn whiskey 1 c Water Slice the meat when it is lightly frozen. The cuts should be long, thin and with the grain. Cut across the grain if you want more tender, but more brittle jerky. Trim off all of the fat. Marinate strips in a glass container overnight. You may substitute 2 cups of red wine for the corn whiskey and water. Pat dry and arrange pieces side by side on an oven roasting rack, with- out overlap. Cook at minimum heat (150F) for 6 hours. Leave oven door ajar to allow moisture to escape. Meat should be dark, dry and store jerky in a cool, airtight container.

Classic Chicken Tetrazzini

Ingredients 1 1/2 (8-oz.) packages vermicelli 1/2 cup butter 1/2 cup all-purpose flour 4 cups milk 1/2 cup dry white wine 2 tablespoons chicken bouillon granules 1 teaspoon seasoned pepper 2 cups freshly grated Parmesan cheese, divided 4 cups diced cooked chicken 1 (6-oz.) jar sliced mushrooms, drained 3/4 cup slivered almonds Preparation 1. Preheat oven to 350°. Prepare pasta according to package directions. 2. Meanwhile, melt butter in a Dutch oven over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk and wine; cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture is thickened and bubbly. Whisk in bouillon granules, seasoned pepper, and 1 cup Parmesan cheese. 3. Remove from heat; stir in diced cooked chicken, sliced mushrooms, and hot cooked pasta. 4. Spoon mixture into a lightly greased 13- x 9-inch baking dish; sprinkle with slivered almonds and remaining 1 cup Parmesan cheese. 5. Bake at 350° for 35 minutes or until bubbly.

Turkey Tetrazzini

Ingredients 5 tablespoons butter 3 leeks, trimmed, sliced lengthwise, rinsed under cold running water and sliced crosswise into thin half-moons 2 portabella mushroom caps, cut into cubes 1 1/2 cups (4 oz.) sliced button mushrooms 5 teaspoons salt, plus more to taste 1/4 teaspoon nutmeg 1 pound medium egg noodles 3 tablespoons flour 2 cups chicken broth 1/2 cup dry sherry 1 cup half-and-half 1/2 cup parmesan cheese 2 cups cubed or shredded cooked turkey, in 1/2-in. pieces 1/3 cup chopped fresh flat-leaf parsley, plus extra for garnish 3/4 cup chopped radicchio leaves Preparation 1. Melt 2 tbsp. of butter in a 14-in. frying pan or 5-qt. saucepan over medium heat. Add leeks, mushrooms, 1 tsp. salt, and nutmeg; cook, stirring often, until vegetables are soft and beginning to brown, about 12 minutes. Using a slotted spoon, transfer vegetables to a bowl and set aside. 2. Bring a large pot of water to a boil. Add 3 tsp. salt and egg noodles. Cook until barely tender to the bite. Drain noodles and set aside, covered. 3. While noodles are cooking, melt remaining 3 tbsp. butter in the same pan. Sprinkle in flour and stir until mixture looks glossy and golden brown, about 3 minutes. Whisk in chicken broth and sherry and simmer until thickened, about 3 minutes. Remove from heat and whisk in half-and-half, parmesan, and remaining 1 tsp. salt. Reduce heat to low, return pan to heat, and stir in vegetable mixture, turkey, and parsley. Just before serving, stir in radicchio. Serve over cooked noodles and garnish with parsley. Note: Nutritional analysis is per serving.

Chicken Tetrazzini With Prosciutto and Peas

Ingredients
3 ounces finely chopped prosciutto 2 teaspoons vegetable oil 1 (7-oz.) package vermicelli 3 cups chopped cooked chicken 1 cup (4 oz.) shredded Parmesan cheese 1 (10 3/4-oz.) can cream of mushroom soup 1 (10-oz.) container refrigerated Alfredo sauce 1 (4-oz.) can sliced mushrooms, drained 1/2 cup chicken broth 1/4 cup dry dry white wine 1/4 teaspoon freshly ground pepper 1 cup frozen baby English peas, thawed 1/2 cup slivered almonds Preparation 1. Sauté prosciutto in hot vegetable oil in a small skillet over medium-high heat 2 to 3 minutes or until crisp. 2. Preheat oven to 350°. Prepare pasta according to package directions. 3. Meanwhile, stir together chicken, 1/2 cup Parmesan cheese, and next 6 ingredients; stir in prosciutto, pasta, and peas. Spoon mixture into 6 lightly greased 8-oz. ramekins or a lightly greased 11- x 7-inch baking dish. Sprinkle with almonds and remaining 1/2 cup Parmesan cheese. 4. Bake at 350° for 35 minutes or until bubbly.

Chicken Tetrazzini

Ingredients 1 tablespoon unsalted butter $ Cooking spray 1 cup finely chopped onion $ 2/3 cup finely chopped celery $ 3/4 teaspoon freshly ground black pepper $ 1/4 teaspoon salt $ 3 (8-ounce) packages presliced mushrooms 1/2 cup dry sherry 3 ounces all-purpose flour (about 2/3 cup) 3 (14.5-ounce) cans fat-free, less-sodium chicken broth $ 2 1/4 cups (9 ounces) grated fresh Parmesan cheese, divided $ 1/2 cup (4 ounces) 1/3-less-fat cream cheese $ 7 cups hot cooked vermicelli (about 1 pound uncooked pasta) 4 cups chopped cooked chicken breast (about 1 1/2 pounds) 1 (1-ounce) slice white bread $ Preparation 1. Preheat oven to 350°. 2. Melt butter in a large stockpot over medium-high heat. Add onion, celery, black pepper, salt, and mushrooms; sauté 4 minutes or until mushrooms are tender. Add sherry; cook 1 minute. 3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Gradually add flour to pan; cook 3 minutes, stirring constantly (mixture will be thick) with a whisk. Gradually add broth, stirring constantly. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat. 4. Add 1 ¾ cups Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts. Add pasta and chicken; stir until blended. Divide pasta mixture between 2 (8-inch-square) glass or ceramic baking dishes coated with cooking spray. 5. Place bread in food processor; pulse 10 times or until coarse crumbs form. Combine breadcrumbs and ½ cup Parmesan cheese; sprinkle evenly over pasta. 6. Bake at 350° for 30 minutes or until lightly browned and bubbly. Remove casserole from oven; let stand 15 minutes. To freeze unbaked casserole: Prepare through Step 5. Cool completely in refrigerator. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months. To prepare frozen unbaked casserole: Thaw casserole completely in refrigerator (about 24 hours). Preheat oven to 350°. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover casserole with reserved foil; bake at 350° for 30 minutes. Uncover and bake an additional 1 hour or until golden and bubbly. Let stand 15 minutes.

Chicken Puttanesca with Angel Hair Pasta

Ingredients 8 ounces uncooked angel hair pasta $ 2 teaspoons olive oil $ 4 (6-ounce) skinless, boneless chicken breast halves $ 1/2 teaspoon salt $ 2 cups tomato-basil pasta sauce (such as Muir Glen Organic) $ 1/4 cup pitted and coarsely chopped kalamata olives 1 tablespoon capers 1/4 teaspoon crushed red pepper $ 1/4 cup (1 ounce) preshredded Parmesan cheese $ Chopped fresh basil or basil sprigs (optional) Preparation Cook pasta according to package directions, omitting salt and fat. Drain and keep warm. Heat oil in a large nonstick skillet over medium-high heat. Cut chicken into 1-inch pieces. Add chicken to pan; sprinkle evenly with salt. Cook chicken 5 minutes or until lightly browned, stirring occasionally. Stir in pasta sauce, olives, capers, and pepper; bring to a simmer. Cook 5 minutes or until chicken is done, stirring frequently. Arrange 1 cup pasta on each of 4 plates; top with 1 1/2 cups chicken mixture. Sprinkle each serving with 1 tablespoon cheese. Garnish with chopped basil or basil sprigs, if desired.

Chicken Breasts with Tomatoes and Olives

Ingredients THE 5 INGREDIENTS: 4 (6-ounce) skinless, boneless chicken breast halves $ 1 cup multicolored cherry or grape tomatoes, halved $ 3 tablespoons oil and vinegar dressing, divided $ 20 olives, halved 1/2 cup (2 ounces) crumbled feta cheese $ Preparation Prepare grill to medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Place chicken on grill rack coated with cooking spray, and grill for 6 minutes on each side or until chicken is done. Keep warm. Combine tomatoes, 1 1/2 tablespoons dressing, and olives in a medium skillet over medium heat, and cook for 2 minutes or until tomatoes soften slightly and mixture is thoroughly heated, stirring occasionally. Brush chicken with remaining 1 1/2 tablespoons dressing. Cut each chicken breast half into 3/4-inch slices. Top each chicken breast half with 1/4 cup tomato mixture. Sprinkle each serving with 2 tablespoons cheese and torn basil leaves, if desired.

Chicken and Cashews

Ingredients 3 tablespoons low-sodium soy sauce, divided 2 tablespoons dry sherry 4 teaspoons cornstarch, divided 1 pound skinless, boneless chicken breast, cut into bite-sized pieces 1/2 cup fat-free, less-sodium chicken broth 2 tablespoons oyster sauce 1 tablespoon honey 2 teaspoons sesame oil, divided 3/4 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped red bell pepper 1 tablespoon grated peeled fresh ginger 2 garlic cloves, minced 1/2 cup chopped green onions (about 3 green onions) 1/4 cup chopped unsalted dry-roasted cashews Preparation 1. Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch, and chicken in a large bowl; toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, broth, oyster sauce, and honey in a small bowl. 2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 3 minutes. Remove from pan. Heat remaining 1 teaspoon oil in pan. Add onion, celery, and bell pepper to pan; sauté 2 minutes. Add ginger and garlic; sauté 1 minute. Return chicken mixture to pan; sauté 1 minute. Stir in broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Sprinkle with green onions and cashews. Rice pilaf: Heat 1 tablespoon canola oil in a large saucepan over medium-high heat. Add 1/2 cup chopped onion and 2 teaspoons grated peeled fresh ginger to pan; sauté 2 minutes. Stir in 1 cup water, 1/2 cup long-grain rice, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; stir in 2 tablespoons chopped fresh cilantro.

Chicken and cheese

Lighter in calories but no less tasty, this retro chicken salad can be put together in minutes. ingredients 1 cup low-fat mayonnaise 1/2 cup reduced-fat sour cream 3 cups cooked shredded chicken 1 cup diced celery One 8-ounce can water chestnuts, drained and chopped 1 cup grated sharp cheddar 1/2 cup sliced scallion 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup crushed baked potato chips, unsweetened corn flakes or crackers directions Preheat oven to 375 degrees F. Coat a 9 x 13-inch baking pan with cooking spray. Whisk together mayonnaise and sour cream in a small bowl. In another bowl, combine chicken, celery, water chestnuts, cheddar, scallion, salt and pepper. Add mayonnaise mixture and gently toss to combine. Transfer to baking pan. Sprinkle with chips. Bake 20-25 minutes, or until bubbling.

Chicken Tetrazzini with Butternut Squash

Simply delicious, make this one-dish chicken leftover meal when there’s no time to cook. ingredients 3 tablespoons butter 2 large shallots, minced (2/3 cup) 1 1/2 cups sliced mushrooms 2 cups chicken broth 1/2 cup half-and-half 2 tablespoons cornstarch 2/3 cup grated Parmesan 3 cups shredded cooked chicken 2 cups diced cooked butternut squash 1/2 pound linguini, cooked very al dente 1 cup panko crumbs or bread crumbs directions Preheat oven to 425 degrees F. Coat a 2-quart baking dish with cooking spray. Melt 2 tablespoons butter over medium-high heat in a large saucepan. Add shallots; cook, stirring, 2 minutes. Add mushrooms; cook, stirring, 4 to 5 minutes, or until firm. Add broth; bring to a simmer. Whisk together half-and-half and cornstarch in a bowl. Add half-and-half mixture to broth, whisking, until lightly thickened. Stir in all but 2 tablespoons Parmesan, plus chicken, squash and linguini. Gently toss to combine. Transfer to baking dish. Sprinkle with panko and remaining Parmesan; dot with remaining butter. Bake 25 to 30 minutes, or until bubbling and golden.

Penne with Turkey, Broccoli and Sun-Dried Tomatoes

Broccoli and pasta are normally paired with pork, particularly sausage meat. You will be surprised at how close in taste our lighter version with ground turkey is to the classic. ingredients 2 teaspoons salt 3/4 pound penne pasta 3 cups broccoli florets 3 tablespoons extra-virgin olive oil 1 tablespoon chopped garlic 1 1/4 pounds ground turkey 2/3 cup store-bought julienned sundried tomatoes in olive oil, drained 1/2 to 1 teaspoon crushed red pepper, or to taste 2/3 cup grated Parmesan or Romano directions In a large saucepan bring water to a boil, covered, over high heat. Add 1 teaspoon salt and penne. Cook 5 minutes, or until pasta is very al dente. Add broccoli. Cook 4 minutes more, or until broccoli is just tender and pasta cooked. Drain. Meanwhile, heat 2 tablespoons of the oil over medium-high heat until hot. Add garlic and cook, stirring, until pale golden. Add turkey, remaining salt and red pepper. Cook until turkey is no longer pink. Stir in sun-dried tomatoes. Cook 2 minutes more. Add pasta and broccoli to skillet. Drizzle with remaining tablespoon of oil and sprinkle with 1/3 cup of the cheese. Gently toss to combine. Serve pasta with remaining cheese.

Stuffed Zucchini Boats

A flavorful vegetable stuffing fills these savory zucchini boats -- serve them as a main course with crusty bread and a side salad, or as a side dish with grilled meat. Ingredients 4 medium zucchini 1 egg 1 cup chopped fresh spinach 3/4 cup dry bread crumbs 1/2 cup tomato sauce 1/3 cup grated Parmesan cheese 1/3 cup finely chopped onion 1 garlic clove, minced 1/4 teaspoon salt 1/8 teaspoon pepper 1 can (14 1/2 ounces) diced tomatoes, drained and finely chopped 1 cup (4 ounces) shredded reduced-fat Swiss cheese Directions Trim ends of zucchini; place in a steamer basket. In a saucepan, bring 1 inch of water to a boil; add basket. Cover and steam for 5 minutes. When zucchini is cool enough to handle, cut in half lengthwise; scoop out pulp, leaving a 1/4-inch shell. Set pulp aside. In a bowl, beat the egg; add spinach, bread crumbs, tomato sauce, Parmesan cheese, onion, garlic, salt, pepper and zucchini pulp. Spoon into zucchini shells. Place in an ungreased 13 x 9 x 2-inch baking dish. Bake, uncovered, at 350 degrees F for 20 minutes. Top each with tomatoes and Swiss cheese. Bake 5 to 10 minutes longer or until cheese is melted.

Lemon Spaghetti

One of the easiest pasta dishes you’ll ever make, this lemony pasta is great as a light meal or as a side dish, especially for grilled fish. (Recipe from "Everyday Italian" by Giada De Laurentiis.) Ingredients 2/3 cup olive oil 2/3 cup freshly grated Parmesan cheese 1/2 cup fresh lemon juice (from about 2 lemons) 3/4 teaspoon salt, plus more to taste 1/2 teaspoon freshly ground black pepper, plus more to taste 1 pound dried spaghetti 1/3 cup chopped fresh basil 1 tablespoon grated lemon zest (from about 2 lemons) Directions In a large bowl, whisk the oil, Parmesan cheese, lemon juice, 3/4 teaspoon of salt and 1/2 teaspoon of pepper to blend. Set the lemon juice mixture aside. (The sauce can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temperature before using.) Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the spaghetti to the lemon sauce, and toss with the basil and lemon zest. Toss the pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten. Season the pasta with more salt and pepper to taste. Transfer to bowls and serve.

Summery Fettuccine Alfredo

This extra-light Alfredo sauce for pasta gets its silkiness from fresh ricotta and grated pecorino cheese. Ingredients 3/4 pound fettuccine 1 cup thick whole-milk ricotta cheese 1/2 cup finely grated pecorino cheese, plus more for serving (1 1/2 ounces) 1/4 cup chopped basil leaves Salt and freshly ground black pepper, to taste Directions In a large pot of boiling salted water, cook the fettuccine until al dente. Reserve 3/4 cup of the pasta cooking water and drain the fettuccine well. Add the ricotta and the 1/2 cup of pecorino to the pot along with the reserved pasta cooking water; stir until smooth. Add the fettuccine and the basil, season with salt and pepper and toss. Serve in bowls, passing additional grated pecorino at the table. Get more Food & Wine recipes

Chicken Noodle Soup with Parsnips and Dill

Lots of carrots and parsnips give old-favorite chicken noodle soup a slightly sweet flavor. To balance this effect, use the optional parsley, which is just slightly bitter. Ingredients 1 1/2 quarts canned low-sodium chicken broth or homemade stock 1 onion, chopped 4 carrots, halved lengthwise and cut crosswise into 1-inch pieces 4 parsnips, halved lengthwise and cut crosswise into 1-inch pieces 1 1/2 teaspoons salt 1/4 teaspoon fresh-ground black pepper 1 pound boneless, skinless chicken breasts (about 3) 1 cup wide egg noodles (about 2 ounces) 1/4 cup chopped fresh dill 1/4 cup chopped fresh parsley (optional) Directions In a large pot, combine the broth, onion, carrots, parsnips, salt and pepper and bring to a simmer. Add the chicken breasts to the pot and simmer until just done, about 10 minutes. Remove the chicken; bring the soup back to a simmer. When the chicken breasts are cool enough to handle, cut them into bite-size pieces. Meanwhile, stir the noodles into the soup. Simmer until the vegetables are tender and the noodles are done, about 5 minutes. Return the chicken pieces to the pot and then stir in the dill and the parsley. Tip: VARIATIONS: *Skip the parsnips and raise the number of carrots to 8 *Add 1 diced turnip to the mix. *Use bone-in chicken breasts and cook them for an additional 10 minutes. The extra time in the pot will give the soup even more flavor.

Quick Chicken Cassoulet

Aside from a quick broil at the end, this modified cassoulet can be done entirely on the stovetop in a large skillet. Darker meat chicken thighs are recommended as they add a richer flavor to the dish than breast meat would, and smoky turkey kielbasa and a bit of bacon stand in nicely for the traditional pork sausages and ham hocks. Ingredients 2 thick-cut slices of smoked bacon, roughly chopped 1 pound boneless, skinless chicken thighs (about 5), trimmed of fat and cut into 2-inch chunks 1 teaspoon olive oil 1 large Vidalia onion, chopped 1 carrot, chopped 1 celery stick, chopped 4 garlic cloves, chopped 1/2 teaspoon dried thyme 1/8 teaspoon cayenne pepper 1 cup dry white wine 1/2 cup low-sodium chicken broth One 14.5-ounce can diced tomatoes Two 15-ounce cans Great Northern white beans 2 bay leaves 12 ounces turkey kielbasa, sliced on the bias into 1/2-inch pieces 1/2 cup fresh breadcrumbs 1/4 cup grated Parmesan 2 tablespoons chopped parsley Directions In a Dutch oven or large straight-sided skillet, heat the oil over medium heat and cook the bacon until crispy, then set aside, leaving the drippings in the pan. Add the chicken and cook until browned on both sides, about 6 minutes total. Set the chicken aside with the bacon. In the same pot, turn the heat to medium-high and heat the teaspoon of olive oil. Add the onion, carrot, celery, garlic, thyme and cayenne pepper. Saute until the onions are golden, about 8 minutes. Add the wine and bay leaves to the pan and deglaze, scraping up any browned bits. Bring to a simmer and let the wine reduce by half, about 2 to 3 minutes. Add the broth, diced tomatoes, beans and kielbasa. Bring to a boil then reduce to a simmer. Let the mixture reduce for about 10 minutes until slightly thickened. Preheat the broiler. Return the chicken and bacon to the pan and simmer until the chicken is cooked through, about 5 minutes. Remove the bay leaves. Sprinkle the breadcrumbs and Parmesan on top and place under the broiler until lightly browned. Sprinkle with parsley and serve.

Classic Bread Stuffing with Onions, Celery and Herbs

This classic American turkey stuffing is good as it stands, but it can also form the foundation for three other very popular variations--Giblet Stuffing, Oyster Stuffing and Sausage Stuffing. My secret is a generous amount of celery leaves, which add a subtle, but distinctive difference. If you like your stuffing bound a little tighter with eggs, substitute 2 beaten eggs for 1/2 cup of the broth. Ingredients 8 tablespoons (1 stick) unsalted butter 2 medium onions, chopped 3 medium celery ribs, chopped 1/2 cup chopped celery leaves (from inner celery ribs) 1 pound firm white sandwich bread, cut into 1/2-inch cubes and dried overnight or in the oven, or 10 cups plain bread croutons 1/4 cup chopped fresh parsley 2 teaspoons poultry seasoning, preferably homemade (see Note) 1 1/2 teaspoons salt 1/2 teaspoon freshly ground pepper 1 1/2 to 2 cups turkey or chicken broth, as needed Directions In a large skillet, melt the butter over medium heat. Add the onions, celery, and celery leaves. Cook, stirring often, until the onions are golden, about 8 minutes. Scrape the vegetables and butter into a large bowl. Mix in the bread cubes, parsley, poultry seasoning, salt and pepper. Gradually stir in about 1 1/2 cups of broth, until the stuffing is evenly moistened but not soggy. Use as a stuffing. To serve as a side dish, place in a lightly buttered casserole, drizzle with 1/2 cup broth, and bake at 350 degrees for about 30 minutes (until the top is slightly crispy and golden). GIBLET AND BREAD STUFFING: Use the giblets from your turkey. With a heavy cleaver, chop the turkey neck into 2- to 3-inch pieces. Trim the liver and refrigerate. In a large saucepan, cook the neck, heart, and gizzard in 1 tablespoon vegetable oil over medium-high heat, turning, until browned, about 10 minutes. Add 1 each quartered small onion and carrot, 3 parsley sprigs, and 1/4 teaspoon thyme. Pour in enough chicken broth or water to cover by 1 inch. Bring to a simmer, skimming off any foam. Reduce the heat to low, partially cover, and simmer until the giblets are tender, about 1 1/2 hours. Add the turkey liver and simmer until cooked through, 15 to 20 minutes. Strain, saving the stock if desired. Let the giblets cool. Pull the meat off the neck. Chop the neck meat, heart, gizzard, and liver. Stir into Classic Bread Stuffing (above) along with the bread cubes. OYSTER AND BREAD STUFFING: Drain 2 (8-ounce) containers of oysters and reserve the juices. (Or shuck 24 oysters, opening them over a fine wire sieve placed over a bowl to catch the juices.) If the oysters are large, cut them into 2 or 3 pieces. Add the oysters to Classic Bread Stuffing along with the bread cubes. Add enough turkey or chicken broth to the reserved oyster juices to make 1 1/2 cups and to use to moisten the stuffing mixture. SAUSAGE AND BREAD STUFFING: In a large skillet over medium heat, cook 1 pound bulk pork breakfast sausage, breaking up the meat with a spoon, until cooked through, about 10 minutes. Add to Classic Bread Stuffing (above) with the bread cubes and mix. Reduce the salt to 1 teaspoon. NOTE: To make homemade poultry seasoning, combine 3/4 teaspoon dried sage leaves, crushed, with 1/4 teaspoon dried thyme leaves, crushed. Serving size = 1 cup

Summer Linguine

Summertime is made for exploring the abundant offerings at local farmers markets. Look for small, tender Blue Lake beans or richly flavored flat romanos. Fresh zucchini flowers add their sunny color and subtle squash flavor to this light vegetarian dish. Ingredients 1/4 cup extra-virgin olive oil, plus olive oil as needed 1 shallot, minced 2 cloves garlic, minced 2 russet or golden-fleshed potatoes, peeled and cut into small dice 1 zucchini, ends trimmed, cut in half lengthwise and then cut crosswise into half-moons 1/2 pound green beans (see note), ends trimmed and strings removed 1/4 pound zucchini flowers, stamens removed, optional 1/4 cup coarsely chopped fresh basil Juice of 1/2 lemon, or to taste 1 pound dried Italian linguine 2 tablespoons unsalted butter, at room temperature Freshly grated Italian Parmesan cheese Directions In a frying pan over medium-low heat, warm the 1/4 cup olive oil. Add the shallot and garlic and sauté for a few seconds, stirring frequently, just until the flavors are released. Add the potatoes and sauté, gently tossing once or twice, until just tender, about 7 minutes. Add the zucchini, green beans, zucchini flowers (if using) and basil. Continue sautéing, stirring occasionally, until all the vegetables are tender, about 10 minutes longer. Season to taste with salt, pepper and lemon juice. While the vegetables are cooking, fill a deep pot 3/4 full with lightly salted water and bring to a rolling boil. Add the pasta and stir a few times to prevent sticking. Cook until al dente, 7-8 minutes, or according to the package directions. Scoop out and reserve 1/2 cup of the cooking water. Drain the linguine thoroughly in a colander. Immediately place the sautéed vegetables with all their juices and the reserved cooking water in a large shallow pasta bowl. Add the linguine and butter, toss to mix well and serve immediately. Pass Parmesan cheese at the table.

Chicken Piccata Pasta Toss

A rich lemon-caper sauce made with extra-virgin olive oil and butter flavors this chicken piccata with pasta. Ingredients 8 ounces pasta (elbow, bowties or penne) 2 skinless, boneless chicken breast halves, butterflied, lightly pounded and halved Salt and freshly ground pepper, to taste 1 tablespoon flour plus more for dredging, divided 1 tablespoon plus 2 teaspoons olive oil, divided 2 tablespoons butter, divided 1/3 cup dry white wine 3 tablespoons lemon juice 1 small onion, diced 1 clove garlic, minced 1 1/2 cups chicken stock 3 tablespoons of capers, rinsed 4 tablespoons chopped parsley, divided 4 lemon wedges, for serving Directions Preheat the oven to 200 degrees F. Bring a pot of water to a boil. Cook the penne according to package directions until al dente. Drain and set aside. Season the chicken with salt and pepper, then dredge the chicken in flour, shaking off any excess. In a nonstick skillet over medium to medium-high heat, heat 1 tablespoon of oil and 1 tablespoon butter. Sauté the chicken until browned on both sides and cooked through, about 3 or 4 minutes per side. Set aside in the warm oven. Add 2 teaspoons of oil to the pan and sauté the onion and garlic until the onion is lightly browned, about 3 minutes. Sprinkle 1 tablespoon flour over the onions and sauté, stirring, for 1 minute. Add the wine to the pan to deglaze, about 1 minute. Whisk in the lemon juice and chicken stock and bring to a simmer. Cook until slightly thickened, about 4 to 5 minutes. Stir in the remaining tablespoon of butter, capers and 2 tablespoons of parsley. Season with salt and pepper, to taste. Toss the cooked pasta into the sauce. Plate the pasta then place a piece of chicken over each portion. Sprinkle with remaining parsley and serve with lemon wedges.

Chicken with Roasted Garlic Sauce

While raw garlic is potent and sharp, when oven-roasted it takes on a mellow, delicate sweetness. Ingredients 3-3 1/2-pound whole broiler-fryer chicken 15 cloves garlic, peeled 1 tablespoon minced garlic (about 6 cloves) 1 teaspoon salt 1 tablespoon cooking oil 1 cup water 1/4 cup all-purpose flour Chicken broth 1 tablespoon lemon juice Pepper Chopped fresh parsley (optional) Directions Rinse the chicken and pat dry. Flatten 5 of the garlic cloves and place inside the cavity of the chicken. Skewer the neck skin to back and tie legs to tail. Twist the wings under back. Combine the minced garlic and salt. Brush the chicken with oil, then rub the garlic-salt mixture onto the skin. Place the chicken, breast-side up, on a rack in a shallow roasting pan. In another ovenproof pan, combine the remaining garlic cloves and the water. Place both pans in a preheated 375 degrees F oven and roast, uncovered, for 1 1/4-1 1/2 hours, or till the juices run clear and the drumsticks move easily in their sockets. Spoon the drippings over the chicken occasionally. If necessary, cover the chicken with foil for the last 20 minutes of roasting to prevent overbrowning. Check the garlic cloves to be sure they have enough water to cook gently, but not burn. Transfer the chicken to a serving platter. Let stand, covered loosely with foil, for 15 minutes before carving. Meanwhile, pour the pan drippings into a large measuring cup. Also, scrape browned bits into the cup. Skim and reserve fat from the drippings. Place 1/4 cup of the fat into a medium saucepan (discard remaining fat). Stir in the flour and cook for 2 minutes, or till the flour is golden. Add the cooked garlic cloves (and cooking water) to the remaining drippings in the measuring cup. Add enough chicken broth so that the liquid equals 2 cups. Pour the liquid all at once to the flour mixture. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 2 minutes more. Stir in the lemon juice and season to taste with pepper. If desired, garnish with parsley.

Skillet Meaty Lasagna

Do not substitute no-boil lasagna noodles for the traditional, curly-edged lasagna noodles here. Meatloaf mix is a combination of ground beef, pork and veal, sold pre-packaged in many supermarkets. If it’s unavailable, use 1/2 pound each ground pork and ground beef and 85 percent lean ground beef. Ingredients 3 (14.5-ounce) cans whole peeled tomatoes 1 tablespoon olive oil 1 medium onion, minced Salt, to taste 3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon) 1/8 teaspoon red pepper flakes 1 pound meatloaf mix 10 curly-edged lasagna noodles (about 8 1/2 ounces), broken into 2-inch lengths 2 ounces mozzarella cheese, shredded (1/2 cup) 1/2 ounce Parmesan cheese, grated (1/4 cup) Ground black pepper, to taste 3/4 cup ricotta cheese (see Tip) 3 tablespoons chopped fresh basil leaves Directions Pulse the tomatoes with their juice in a food processor until coarsely ground and no large pieces remain, about 12 pulses. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt and cook, stirring often, until softened, 5 to 7 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the ground meat and cook, breaking apart the meat, until lightly browned and no longer pink, 3 to 5 minutes. Scatter the pasta over the meat, then pour the processed tomatoes over the pasta. Cover, increase the heat to medium-high, and cook, stirring often and adjusting the heat to maintain a vigorous simmer, until the pasta is tender, about 20 minutes. Off the heat, stir in 1/2 of the mozzarella and 1/2 of the Parmesan. Season with salt and pepper to taste. Dot heaping tablespoons of the ricotta over the noodles, then sprinkle with the remaining mozzarella and Parmesan. Cover and let stand off the heat until the cheese melts, 2 to 4 minutes. Sprinkle with the basil and serve. Tip: We recommend using either whole milk or part-skim ricotta here, but do not use fat-free ricotta, which has a very dry texture and bland flavor.

Lemon Ricotta Cookies with Lemon Glaze

More cakey than crispy, these ladylike little tea cakes puff up as they bake, almost like little muffin tops. The lemon glaze on top adds a tart, crunchy layer. (Recipe from "Giada’s Kitchen" by Giada De Laurentiis.) VoS Ingredients FOR THE COOKIES: 2 1/2 cups all-purpose flour (310 grams) 1 teaspoon baking powder (4 grams) 1 teaspoon salt (4 grams) 1/2 cup (1 stick) unsalted butter, at room temperature (113 grams) 2 cups granulated sugar (400 grams) 2 eggs 1 (15-ounce) container whole-milk ricotta cheese (425 grams) Zest of one lemon 3 tablespoons freshly squeezed lemon juice (45 grams) FOR THE GLAZE: 1 1/2 cups confectioners' sugar (180 grams) Zest of one lemon 3 tablespoons freshly squeezed lemon juice (45 grams) Directions Preheat the oven to 375 degrees F. In a medium bowl, combine the flour, baking powder and salt. Set aside. In a large bowl, using an electric mixer, beat the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until incorporated. Add the ricotta cheese, lemon zest and lemon juice and beat to combine. Stir in the dry ingredients. Line the two baking sheets with parchment paper. Spoon the dough onto the baking sheets using 2 tablespoons for each cookie. Bake for 15 minutes until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes. While they cool, combine the confectioners’ sugar, lemon zest and lemon juice in a small bowl and stir until smooth. Spoon about 1/2 teaspoon of the glaze onto each cooled cookie and use the back of the spoon to spread it to the edges. Let the glaze harden for about 2 hours. Pack the cookies in an airtight container.

Big Blueberry Muffins

Mousse rings give these big blueberry beauties their distinctive shape, but you can also use a large cupcake pan (or a regular-sized muffin pan for smaller muffins). Ingredients Nonstick vegetable oil spray 3 1/4 cups all-purpose flour 1 1/4 cup sugar 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 1 tablespoon baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1/4 teaspoon ground mace 1 1/2 cups buttermilk 2 large eggs 1 teaspoon vanilla extract 2 cups fresh or frozen, unthawed, blueberries Directions Preheat oven to 400 degrees F. Place 12 round mousse rings on large heavy flat baking sheet and spray insides with nonstick spray. Using electric stand mixer, blend flour, sugar, butter and salt in large bowl until mixture resembles fine meal. Reserve 1/2 cup of mixture in small bowl. Add baking powder, baking soda and mace to remaining flour mixture in large bowl. Whisk buttermilk, eggs and vanilla to blend in medium bowl. Gradually beat into flour mixture. Carefully and evenly fold in blueberries. Divide batter evenly among prepared rings. Sprinkle streusel over tops of muffins. Bake until golden brown and tester inserted in center comes out clean, about 25 minutes for fresh berries and 35 minutes for frozen. Cool 5 minutes on baking sheet. Using spatula, carefully transfer muffins to rack and cool until warm. Starting at bottom, run small, sharp knife around edge of muffin to loosen and remove ring. DO-AHEAD: Muffins can be made 2 days ahead. Store airtight at room temperature. Rewarm in 275 degrees F oven for 10 minutes, if desired.

Cranberry and Oatmeal Spice Cookies

Dried cranberries add a chewy surprise to these crisp oatmeal cookies. Ingredients 1 cup all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/2 cup (1 stick) unsalted butter, room temperature 1/2 cup granulated sugar 1/2 cup packed golden brown sugar 1 large egg 1 teaspoon vanilla extract 1 cup old-fashioned oats (not quick cooking) 3/4 cup dried cranberries (Craisins) Directions Preheat the oven to 350 degrees F. Grease 2 baking sheets. Stir flour, cinnamon, baking soda, baking powder, salt, nutmeg and cloves in small bowl to blend. Set aside. Using electric mixer fitted with paddle attachment, beat butter, granulated sugar and brown sugar in large bowl until blended and smooth, about 1 minute. Mix in egg and vanilla. Mix in flour mixture. Stir in oatmeal and cranberries. For each cookie, drop one tablespoonful of dough onto sheet, spacing 2 inch apart. Bake until tops and bottoms are lightly golden, rotating baking sheets, front to back and top to bottom halfway through baking to ensure even browning, about 13 to 15 minutes total baking time. Cool cookies on baking sheets 5 minutes. Transfer to racks to cool completely. DO-AHEAD TIP: Cookies can be made up to 5 days ahead. Store airtight at room temperature.

Pancit Malabon Recipe

Pansit Malabon is a flavorful noodle dish that originated in the City of Malabon. This dish resembles the Pancit Palabok but the array of seafood toppings and the traditional tough and thick rice noodles distinguishes this dish. The reason why this noodle dish seems like a complete seafood sampler is because of the city’s location. Malabon is situated in a coastal area wherein most of the major fish markets are located. The city is also a few minutes away from the huge fish ports of Navotas. Some of the common seafood ingredients of Pancit Malabon are shrimp, smoked fish flakes (tinapa flakes), and squid. Oysters (talaba) and mussels (tahong) can also be used depending on your preference. Try this Pancit Malabon Recipe and let me know what you think.

Pancit Malabon Recipe

Bicol Express

HOW TO MAKE THE LUMPIANG SARIWA SAUCE:

HOW TO MAKE THE LUMPIANG SARIWA SAUCE:

• In a saucepan, bring the water to a boil. 
• Add pork cube, brown sugar, soy sauce and a dash of salt.
• Add the diluted cornstarch. 
• Cook until the sauce becomes thick. 
• Enjoy Eating And Cooking !! :D

HOW TO MAKE THE SOFT WRAPPER

    HOW TO MAKE THE SOFT WRAPPER:

• Combine beaten eggs and milk.
• Add salt, vegetable oil and all purpose flour. Mix thoroughly. 
• Prepare a non-stick lightly greased pan with oil or butter. 
• Pour- in about 1/3 cup of wrapper mixture in the pan. Distribute the mixture evenly on the pan by tilting it. 
• Cook over low-medium heat for 2 minutes or until the mixture becomes dry. 
• Remove the cooked mixture using a spatula or a small turner.
• Place the wrapper into a plate. Set aside. 

HOW TO MAKE LUMPIANG SARIWA FILLING:

   HOW TO MAKE LUMPIANG SARIWA FILLING:

• Saute garlic and onion.
• Add the pork strips. Cook until color turns light brown.
• Add fish sauce, sweet potatoes and jicama. Cook until tender.
• Add the tofu then green beans, and carrots. Cook for 3-5 minutes. 
• Add the bean sprouts and cilantro. Add salt to taste. Cook for 3 minutes.  
• Remove from heat. Cool down before wrapping. 

Lumpiang Sariwa (Fresh Vegetable Roll)

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Sweet and Spicy Shrimp Stir Fry Recipe

Italian-style FISH ESCABECHE (recipe)

How to cook Menudo with Raisins and Green Peas

Pork Menudo is not complete without liver. However, there are some people who don’t want to include it because of its gamy taste. This recipe deals with this issue by providing a step wherein the liver is sauteed in minced ginger; this gets rid of the gamy flavor of the liver making it more pleasurable to eat. It is better to use Filipino style red hotdogs for this recipe. If you don’t have it, I suggest that you use less salty substitutes. I would prefer beef franks over wieners, if you’ll ask me. The potatoes and carrots can be fried separately before adding them in the cooking pot with the rest of the ingredients — just make sure that you let the excess oil drip so that the dish won’t be very oily. Pork menudo is best enjoyed with warm steamed white rice. I also find it good with sinangag in the morning for breakfast.

Menudo with Raisins and Green Peas