Beefy Jalapeno and Cilantro Enchiladas

Enchilada Filling
2 Tbsp. EVOO
2 onions, minced
5 garlic cloves, grated or finely chopped
Salt/Pepper
1 lb. ground beef (or ground turkey or chicken)
1 Tbsp. (or more, depending on your flavor pallet) taco seasoning
1/2 cup sour cream
2 cream cheese packages, cut into small cubes
1 bunch cilantro (leaves and some of the stem), chopped (reserve 2 Tbsp.)
5 jalapenos, de-seeded and finely chopped

- Preheat a large skillet on medium-high heat. Add the EVOO, onions, garlic, and some salt/pepper (to taste) and cook until the onions and garlic are fragrant and beginning to brown (about 5 min.). Add the ground meat, breaking it up with a potato masher, along with some more salt/pepper and the taco seasoning, cooking until the meat is no longer "pink" and beginning to carmalize to a brown color (about 10 min.).
- Turn the heat off and add the sour cream, cream cheese, cilantro, and jalapenos, stirring until the cream cheese has melted and everything is combined. Make sure to taste and, if needed, add more salt/pepper and/or taco seasoning to your liking.

Enchilada Assembly
2 9 x 13 pans
2 jars of enchilada or taco sauce
20 small tortillas
2 bags (4 cups) cheese

- Preheat oven to 375 degrees.
- Mix the cheese and left-over cilantro together and set aside.
- Layer 1/3 of one jar of enchilada/taco sauce into each 9 x 13 pan. Working with a tortilla, fill with 1/4 cup of the enchilada filling in the center from "top to bottom" creating a long channel of filling and leaving the sides empty. (*Divide the Enchilada filling in half for easier estimating of how much filling to use in each enchilada). Sprinkle the filling with the cheese/cilantro mixture (about 1 Tbsp.) and "roll" the enchilada up around the filling (start on the right side, laying the edge of the tortilla over the filling snugly and then the left side wrapping it all up). Place the filled enchilada flap-side down in the pan and continue the process until 10 enchiladas are filled per pan. (*If the pan is large enough, 5 enchilada will fit from top to bottom on one half and then 5 in the other half - again, all depends on what works with your 9 x 13 pan).
- Top the rolled enchiladas with the rest of the enchilada/taco sauce and sprinkle with the remaining cheese/cilantro mixture.
- Cover each pan with aluminum foil (at this point, the pans are easily freezable or store-able in the fridge for up to a week).
- Bake for 15 to 20 minutes with the aluminum foil, then take the aluminum foil off and finish uncovered for 10 to 15 minutes (or until the enchiladas are bubbling and the cheese is melted and beginning to color).

Maniladas

Tomatillo Sauce
1 lb. tomatillos, husked, cleaned, quartered
1 red onion, quartered
2 jalapeno peppers, halved
4 garlic cloves
2 Tbsp. EVOO
Salt/Pepper

Preheat the oven to 400 degrees. Place the tomatillos, onion, jalapenos, and garlic in a small baking dish; toss with the EVOO and salt/pepper. Roast until the edges of the tomatillos caramelize and the flesh becomes soft (about 45 min.). Remove from the oven and scrape everything (even the juice drippings) into a blender; blend until smooth. If needed, use the reserved pasta water to thin the sauce to a pouring consistency. Taste and, if needed, season with salt/pepper.

Pasta
24 manicotti shells
Salt

Meanwhile, boil the manicotti shells in salted water (according to package instructions) until al dente. Remove shells from the boiling water and place on a baking sheet to let cool, making sure they are not touching to avoid them sticking together; reserve 1/2 cup of the pasta water.

Filling
2 Tbsp. EVOO
2 onions, chopped
4 garlic cloves, minced
1 rotisserie chicken, shredded (OR 3 chicken breasts, salt/peppered, cooked, shredded/finely diced)
8 plum (Roma) tomatoes, seeded and diced
1/2 cup chopped fresh cilantro
1 cup sour cream
Salt/Pepper

Meanwhile, heat the EVOO in a large pan over medium heat and add the onion; cook, stirring until tender (about 5 min.). Add the garlic and saute (about 1 min.). Remove the pan from the heat and mix in the chicken, tomatoes, cilantro, and sour cream; salt/pepper to taste.

Cheese Sauce
4 Tbsp. unsalted butter
1/4 tsp. freshly grated nutmeg
4 Tbsp. all-purpose flour
3 cups heavy cream (at room temperature)
 2 cups shredded fontina cheese
Salt/Pepper

In a large saucepan, melt the butter over medium heat. Add the flour and cook, whisking for about 1 min. Slowly, add the heavy cream in small batches, whisking constantly so there are no lumps in the sauce; cook for 5-10 min. (whisking consistently) until sauce thickens. Remove from the heat and add the fontina cheese a little at a time until completely combined. Season with salt/pepper to taste.

Manilada Assembly
Reduce the oven temperature to 350 degrees. Ladle 1/2 cup of the cheese sauce on the bottom of a 9 x 13 baking dish, covering the bottom so the maniladas will not stick to the bottom (* Do this step twice for each pan - one 9 x 13  pan will hold 12 maniladas).
Stuff the manicotta shells with the chicken mixture, making sure to not over fill the shells (you should have enough filling to fill all 24 shells).
Pour the remaining cheese sauce over the top of the maniladas in each pan.
Backe for 45 min. or until the cheese is bubbling and a few bubbles are golden brown (if it is not browing, broil on high for about 5 min. to get the golden brown color desired).

To serve, drizzle the tomatillo sauce on the maniladas or serve on the side.

* Original recipe courtesy of Sunny Anderson, Sunny's Kitchen, p. 182-183

Catching Up ... 2014-15 School Year

It's June (almost) and we've been so stinkin' busy this past school year it was extremely hard to keep up on the blog.  But, the school year is over and summer has finally begun.  We've enjoyed the school year and had a few changes come our way for next year, so here's the quick update:

1. Paul is moving from 3rd grade to 5th grade next year at the same school.  His principal and teacher leader asked and after some thinking, he agreed.

2. Tim is moving from his current school to a new one next year.  He will still teach AP Lang and English 2, but is excited for the change.

That's the short and sweet version.  And, since we saved the menus but didn't mark the month, here's a quick (summarized) list of what we've had for dinner since October!

Crispy Gnocchi w/ shrimp, asparagus, and pesto
Corned beef & Cabbage (in March)
Pan-grilled Halibut w/ Chimichurri
Grilled Salmon w/ smoky salsa
Southwest Egg Rolls
Chicken & Leek Pie
Spaghetti w/ garlic, lemon, kale, and Parmesan
Butternut Squash Soup
Taco Night!
Turkey, Mozzarella, & Red Pepper Panini
BBQ Ribs (Burgers)
Red Beans & Rice
Brie, Apple, & Arugula Quesadillas
Pasta w/ Chorizo & Bell Peppers
Beef & Mushroom Tacos w/ Avocado Salad
Potato & Pesto Soup
BBQ Steak Quesadillas
Spicy Sausage Shepherd's Pie
Fettuccine Alfredo w/ Bacon
Chicken Enchilada Casserole
Winter Vegetables & Italian Sausage Soup
Mac & Goat Cheese
Roasted Cauliflower & Broccoli Bake
Bangers & Mash
Chicken & Guacamole Tostados
Baked Potato Soup
Pesto Chicken Melt
Fajita Chilaquiles
Herb-crusted Pork Chops
Crisp Gnocchi w/ Pesto
Fisherman's Bake
Chili
Polenta-topped Pork Patties
Fried Mozzarella Stacks w/ Crispy Salami
Spaghetti w/ Spicy Turkey Meat Sauce
Steak Fajitas
Hearty Turkey-Vegetable Soup
Swai Florentine w/ Couscous
Fried Rice w/ Chorizo, Green Beans, & Cashews
Skillet Shrimp Fajitas
Spinach Artichoke Mac'n'cheese
Chinese Orange BBQ Cashew Chicken
Beef Polenta Pie
Huevos Revueltos
Baked Pasta w/ Spinach, Lemon, & Cheese
Chicken Broccoli Couscous
2-Cheese Quesadillas w/ Chorizo & Hatch Chiles
Peppers & Potatoes Beef Skillet Supper
Sausage, Egg, & Biscuit Casserole
Grilled Salmon w/ Smoky Salsa
Goat Cheese & Spinach Pesto Turnovers
Crab Salad Sandwiches
Mixed Green Salad w/ Yogurt Dressing
Crispy parm-crusted filet of fish & buttery pasta
Pork Meatballs w/ Tomato Sauce
Ham & Asparagus Lasagna
Pork Cutlet in cheese crust
Turkey, mozzarella, Red Pepper panini
Chipotle Lime Shrimp Burgers
Sausage & Onion kabobs
Chicken cutlets w/ orange & arugula
Tortellini in creamy tomato sauce
Sticky Chicken Drumsticks
Chili-Lime Fish Fry with Peperonata
Chicken & Spicy Peanut Salad
Grilled Veggie & Arugula Salad

We'll try to do better now that summer is upon us and we might (just might) have some more "free" time to dedicate to the blog. 

October 2014

Since we're updating ... here's what we're having for dinner in October.  We are in desperate need of leftovers for the freezer, so we tried to pick meals that make a ton of food to freeze for lunches!  And, Debate season starts up this month along with parent/teacher conferences, teacher-treat night for Paul, and a convention in DC for Tim.  Lots of activities!

1 - Skillet Chicken & Brussels Sprouts
2 - Bangers & Mash
3 - Spanish-style Chicken & Dumplings
4 - Cheese & Bacon Soup (try #2 from Sept)
5 - Open
6 - Cheeseburger Meatloaf
7 - Chicken Salsa Verde Bake
8 - Leftovers
9 - Crisp Gnocchi Pasta
10 - Open
11 - Indian Pizza
12 - Open
13 - Lasagna w/ garlic bread
14 - French Onion Soup
15 - Bacon & Wild Mushroom Risotto
16 - Chicken & Rice Casserole
17 - Open
18 - Stuffed Shells
19 - Open
20 - Roasted Tomato Soup w/ Grilled Cheese
21 - Killer Mac & Cheese
22 - Chicken & Spicy Peanut Salad
23 - Open (Paul P/T Conf)
24 - Beefy Tex-Mex Stirfry
25 - Ham & Asparagus Lasagna
26 - Open
27 - Open (Tim P/T Conf)
28 - Open (Tim P/T Conf)
29 - Open
30 - Open (Tim to DC)
31 - Open (Tim to DC)

September 2014

Not a lot of time to really bring you up to date on the lives - school is in full swing and boy are we busy! Paul's having a great year with his new bunch of 3rd graders and Tim's making it work with a rowdy bunch of Sophomores - his AP Juniors are great as always. 

Never fear, we are eating! This is the original plan of what we were going to have ... lots of changes occurred throughout the month with activities and events (and not wanting to cook) so it did adjust a bit.  Here's what we had for dinner this month:

1 - BBQ w/ corn on the cob
2 - Leftovers
3 - Melon Soup
4 - Pork & Bell Pepper Stirfry
5 - Football Tailgate (HS)
6 - Wedding Celebration for Jessica & Eric
7 - Open
8 - Killer Mac & Cheese w/ Bacon
9 - Grilled Pork Chops w/ 2 melon Salsa
10 - Pepper & Pesto Pantry Pasta
11 - Open
12 - Beef & Mushroom Tacos w/ Avocado Salad
13 - Open
14 - Snack Night
15 - Leftovers
16 - Hashbrown Bake w/ Eggs & Smoked Salmon
17 - Pantry Risotto (& IKEA horse meatballs)
18 - Kentucky Hot Browns
19 - Fried Chicken Roll-ups
20 - Open
21 - Open
22 - Red Beans & Rice
23 - Fried Catfish with Collard Greens
24 - Drop Bar (KC REP)
25 - Cheese & Bacon Soup (NOPE - too nice - Papa John's)
26 - Knife & Fork Burgers (NOPE - too nice - Cafe Verona)
27 - Beethoven's no. 9 in Paola, KS
28 - Open
29 - Knife & Fork Burgers (try #2)
30 - Leftovers

August 2014

Summer is officially over, school has begun, and many things have happened since we last posted our Monthly Meal Planner. For starters, in July we traveled to Washington DC and got MARRIED. It was a beautiful ceremony full of family, friends, and happiness, and we could not have asked for anything more.

However, being gone for more than ten days (and Tim a bit longer because he traveled directly to Philadelphia for the National AP Conference) really made July's Monthly Menu Planner null-and-void. So, we'll pick up here in August with our "Back-to-School" meals. Most of these meals are ones that we have made and know are pretty stress free, but there is the occasional "try-for-the-first-time" recipe thrown in there. Let us know if you want one of the recipes and we'll get it up here on the blog.

Happy August!

August:
1 - NoRth
2 - Homemade Nachos Night
3 - Leftovers
4 - Oklahoma Joe's Lunch/Dinner
5 - Haircuts - Margaritas (Taco Tuesdays)
6 - Cabbage and Hay Pasta
7 - Leftovers (Paul's Back-To-School night)
8 - KC Wedding Reception at 2000 Grand (Caesar Salad Wontons, Spinach-Artichoke Rangoons, and BBQ Pulled Pork Quesadillas)
9 - Open (Rest and Relax)
10 - Sausage & Zucchini Rice* (with Paul's parents and Aunt Suzanne)
11 - Chicken Fried Steak (Paul's 1st day with Students)
12 - Fettuccine with Toasted Almond Cream (Tim's 1st day with Students)
13 - Pork Chops Pizzaiola
14 - Gnocchi with Shrimp, Asparagus, and Pesto
15 - Philly Cheesesteak Tacos*
16 - Blue Bird Bistro (MTH - South Pacific)
17 - Open
18 - Sausage Rolls with Spinach Salad*
19 - Homemade "Skillet" Fried Chicken* with Mashed Potatoes, Gravy, and Green Beans
20 - Warm Tortellini Salad with Roasted Tomatoes and Green Beans*
21 - Breaded Pork and Mozzarella Stacks*
22 - (Ground Chicken) "Beefy" Tex Mex Stir Fry*
23 - Open
24 - Kielbasa and Onion Pizza*
25 - Basil Pesto Muffins
26 - Leftovers (Open House for Tim's school)
27 - Shrimp and Cheese Grits with Fried Okra* (Tim's BIRTHDAY)
28 - Avocado Salad Topped Steak Tacos*
29 - KC Royals vs. Tigers
30 - Sausage & Onion Kebabs
31 - Open

* Indicates recipe already on the Blog

Chicken Tacos

Salsa
1/2 red onion, finely diced
3 jalapeño peppers, seeded and ribs removed (if you want the salsa hotter, leave the ribs and some seeds - careful, it'll be HOT), and diced
4-5 plum tomatoes, seeded and finely diced
1/4 cup fresh cilantro, finely chopped
1 lime, zested and juiced
Pepper

Make the salsa by putting the onion, jalapeño peppers, and tomatoes into a medium bowl and stirring well. Add the cilantro and lime zest/juice, and stir to combine; add pepper to taste and set aside.

Chicken
2-3 tsp. light brown sugar
2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. pepper
Cooking spray
1 lb. skinless, boneless chicken breasts

Preheat a grill pan to medium/medium-high heat. In a small bowl, combine the brown sugar, cumin, chili powder, salt and pepper. Rub the spice mixture all over the chicken breasts. Spray the cooking spray over the grill pan and grill the chicken breasts about 4-5 min. per side, or until a brown crust has formed on the outside. Set on a cutting board and tent with foil; let stand for 8-10 min. When cool, slice into 1/4 in. thick slices.

Taco Assembly
10 flour tortillas
4 cups shredded lettuce

Preheat an oven to 300 degrees. Wrap the flour tortillas in aluminum foil and put in the oven for 10-15 min. until the tortillas are warmed through.

To serve, top the tortillas with the chicken, salsa, and lettuce. Serve immediately.

*Original recipe courtesy of Good Food Made Simple: Healthy, p. 104.

Mozzarella and Grilled Pepper Salad with Croutons

2-3 cloves garlic, finely chopped
1/3 cup EVOO
3 bell peppers (mixed colors)
1 pt. grape tomatoes, halved or quartered lengthwise depending on the size of the tomatoes
1/2 small red onion, thinly sliced
1 Tbsp. red wine vinegar
Salt/Pepper
1/2 large baguette, sliced crosswise into 1/2-in.-thick slices
8 oz. fresh mozzarella cheese, cubed
1/2 cup basil leaves, torn into smaller pieces

In a small bowl, combine the garlic and EVOO. Let sit (for up to an entire day) while you prep and grill the bell peppers.

Preheat a grill (outside) or grill pan (inside) to medium-high heat. Cut the bell peppers into flat panels (discard the stems, cores, and seeds). Lightly oil the grill grate/pan and grill the pepper pieces, turning occasionally until just softened, about 10 min. When cool enough to handle, cut into 1-in. squares and transfer to a medium bowl. Stir in the tomatoes, onion, and vinegar; season with salt and pepper to taste.

Brush the bread sides on both sides with the garlic oil. Grill, turning once, until well marked and toasted (2-4 min. per side). When cool, cut into 1/2 in. cubes.

Stir the remaining garlic oil into the salad. Add the croutons, mozzarella, and basil; toss and serve at room temperature.

*Original recipe courtesy of Everyday with Rachael Ray, Weekly Meal Planner

Grilled Salmon with Orzo, Feta, and Red Wine Vinaigrette

Orzo
1 1/2 cups orzo
3 Tbsp. red wine vinegar
1 shallot OR 1/2 red onion, finely chopped
2 garlic cloves, finely chopped
1/3 cup EVOO
Salt/Pepper
1/2 a 9oz. bag fresh spinach
1 pt. grape tomatoes, cut in half
1/2 cup pine nuts, toasted
1/4 cup fresh basil leaves, thinly sliced
1 cup crumbled feta cheese (about 4oz.)
2 Tbsp. chopped fresh chives, for garnish

Bring a large saucepan of salted water to a boil over high heat. Add the orzo and cook, stirring often, for about 8 min. or until tender. Drain the orzo in a sieve/colander and set aside.

In a medium bowl, whisk the vinegar, shallot/red onion, and garlic together. Gradually whisk in the EVOO. Season to taste with salt & pepper.

In a large bowl, toss the warm orzo, spinach, tomatoes, pine nuts, and basil with the vinaigrette. Season to taste with salt & pepper. Set aside at room temperature. When cooled enough, add the feta and mix to combine.

Salmon
Four 5oz. skinless salmon fillets
EVOO, for coating the fish
Salt/Pepper

(You may cook the salmon on an outdoor grill OR on an indoor grill pan on medium high heat)

Coat the salmon with EVOO and season with salt & pepper. Oil the cooking surface. Place the salmon on the cooking surface and cook for 4 min. WITHOUT MOVING IT (the salmon will release from the cooking surface when ready to flip). Use a flat spatula to flip the salmon over. Cook the second side of the salmon for another 2 min., or until the fish is opaque with a slightly rosy center. Remove from the grill.

Assemble: Mound the salad in the center of a large serving platter or on 4 individual plates. Top with the salmon, sprinkle with the chives, and serve.

*Original recipe courtesy of Curtis Stone, What's For Dinner?, p. 20.

Baked Mushrooms with Herb Ricotta

4 large, flat mushrooms (portabella)
1 Tbsp. EVOO
1 shallot OR 1/2 red onion, coarsely chopped
1 cup fresh flat-leaf parsley
1 Tbsp. fresh chives
1 16oz. container ricotta cheese
Salt/Pepper

Preheat the oven to 400 degrees.

Remove any stems from the mushrooms and set aside. Put the mushrooms in a shallow baking dish and brush with the EVOO.

Put the mushroom stems, shallot/red onion, parsley, and chives in a food processor and blend until finely chopped. Season with salt & pepper to taste.

Put the hopped ingredients in a bowl with the ricotta and stir to mix evenly.

Spoon the herb ricotta onto the top of the mushrooms. Bake in the preheated oven for 20-25 min., or until tender and bubbling. Serve immediately.

*Original recipe courtesy of Good Food Made Simple: Healthy, p. 46.

Grilled Mozzarella Eggplant Bagels

1/2 a large eggplant OR 1 small eggplant, thinly sliced
3-4 Tbsp. EVOO
4 everything OR onion bagels
8 oz. fresh mozzarella cheese, sliced
1 large tomato OR 3-4 plum tomatoes, thinly sliced
Salt/Pepper
1/3 cup fresh basil leaves (10-12 leaves)

Preheat the oven to 375 degrees.

Preheat a ridged grill pan until smoking. Brush the eggplant slices with a little of the EVOO, place on the pan, and cook for 2 minutes on each side, until tender and lightly charged.

Slice the bagels in half and drizzle the cut sides with the remaining EVOO. Divide the cheese slices evenly among the bagel bottoms and arrange the slices of tomato and eggplant on top. Season generously with salt & pepper and replace the bagel tops.

Plance the sandwiches on a baking sheet and bake in the preheated oven for 15 min., until the cheese has melted and the bagels are beginning to toast around the edges. Remove from the oven, and add a few fresh basil leaves to each bagel. Serve immediately.

*Original recipe courtesy of Good Food Made Simple: Vegetarian, p. 58

June 2014

Well, this month is certainly full of activity!  Summer vacation (month 1) is off and running and keeping us both quite busy.  Tim opted not to teach summer school this year (a huge relief to him), but did sign on to grade AP Lang & Comp essays for College Board in Louisville, KY for a week this month.  Paul stayed home and did a deep clean of the house (which Tim very much appreciated upon his return ... and promptly began dirtying it up again).

Our wedding plans are in full force - only 16 more days until the big day (as I type this).  INSANITY has ensued - there's just so much to do both for the wedding and the KC reception that we hadn't anticipated and now it's all here and on our plate!  Thank goodness this is a one-time deal & we have numerous friends and family helping us out in so many ways.

Even though we're keeping ourselves highly active, we still must eat; so, here's what we're having for dinner this month.

June:
1 - BBQ
2 - Chicken & Spicy Peanut Salad*
3 - Easy Cheesy Beefy Ravioli with Chunky Vodka Sauce*
4 - Dinner @ Cathy's house
5 - Going Away Party for Mike & Cressy @ Julep; Dinner @ Westside Local
6 - Steak, Zucchini Fritters, & Poached Egg*
7 - GARAGE SALE - Open
8 - (Tim - Louisville) - Paul - Cathy's Retirement Party @ Brio
9 - (Tim - Louisville) - Paul - Open
10 - (Tim - Louisville) - Paul - Open
11 - (Tim - Louisville) - Paul - Open
12 - (Tim - Louisville) - Paul - Open
13 - (Tim - Louisville) - Paul - Open
14 - (Tim - Louisville) - Paul - Bristol w/ Alyse & Eddie - HMC concert
15 - (Tim - Louisville) - Paul - Open
16 - Tim returns! - Dinner @ Zocalo (on Plaza)
17 - Pesto-Presto Chicken*
18 - Individual Beef Wellingtons*
19 - Eggs Florentine
20 - Jumbo Shrimp & Cilantro Pesto Pizza*
21 - Avocado Salad w/ Lime Dressing
22 - Open
23 - Dinner w/ Bethany - Chicken Cutlets w/ Sausage & Zucchini & Tipsy Gravy*
24 - Grilled Mozzarella Eggplant Bagels
25 - Baked Mushrooms w/ Herb Ricotta
26 - Grilled Salmon w/ Orzo, Feta, & Red Wine Vinaigrette
27 - Grilled Vegetable & Arugula Salad w/ Goat Cheese Crostini
28 - Open
29 - Open
30 - Open

*Recipe on the blog - click on pictures to right for direct links

Individual Beef Wellingtons

4 (1 1/2 in. thick) filet mignon steaks
1 Tbsp. EVOO, plus more for drizzling
2 Tbsp. butter
1/2 lb. button mushrooms, wiped clean and finely chopped
1 red onion, finely chopped
3-4 sprigs of fresh thyme, leaves removed and finely chopped
Salt/Pepper
1/4 cup dry sherry (a couple of splashes)
8 oz. mousse pate
1 sheet frozen puff pastry dough
All-Purpose flour
1 egg, lightly beaten with a splash of water
4 plum tomatoes, halved lengthwise
1 bundle of broccoli or broccolini, trimmed and sliced into florets or spears
3 garlic cloves, finely chopped

Bring the steaks to room temperature.

Preheat the oven to 425 degrees.

Heat the EVOO and butter in a small skillet over medium heat. When the butter melts into the oil, add the mushrooms and cook to darken for 3-4 min., then add the onion, thyme, and salt & pepper and cook for a few minutes more. Add the sherry and stir, then remove the mushroom mixture from the heat and let cool.

Drizzle the steaks with EVOO to coat and season with salt & pepper. Heat a skillet over high heat. Add the steaks to a very hot pan and caramelize it for 2 min. on each side.

Cut the pate into 4 pieces (2 oz. each). Open the puff pastry sheet and cut into 4 squares. Roll out each of the the puff pastry squares (to a 7 in square) on a lightly floured surface.

On each of the puff pastry squares, place one quarter of the cooked mushrooms. Top the mushrooms with a portion of the pate and 1 steak. Wrap the dough up and over the meat and  carefully turn over so the sealed pastry remains on the bottom. Make an X slit in each of the pastry packets and brush evenly with the egg wash. Bake 15-20 min. or until fluffed and golden. Let stand for 5 min., then serve.

While the wellingtons are baking, preheat the broiler to high. Place the plum tomatoes on a rimmed baking sheet. Drizzle each with salt & pepper and EVOO. Broil for 5 min.

Cook the broccoli/broccolini, garlic, and some salt & pepper in 1 in. of simmering water, covered for about 5 min. or until just tender.

Serve the wellingtons with the vegetables alongside.

*Recipe courtesy of Rachael Ray's Look+Cook, p. 184-185.

Turkey Cutlets with Sausage & Zucchini and Tipsy Gravy

1 1/2 lbs. turkey (or chicken) breast cutlets
Salt/Pepper
1 Tbsp. poultry seasoning
1 cup plus 3 Tbsp. all-purpose flour
2 large eggs, lightly beaten
1 cup bread crumbs
1/2 cup cornmeal
1/2 cup grated parmesan cheese
Zest of 1 orange
1 springs fresh rosemary, leaves removed and finely chopped
EVOO (for frying)
3/4-1 lb. sweet italian sausage
1 medium onion, diced
1 red bell pepper, seeded and diced
2-3 garlic cloves, chopped
2 small-medium zucchinis, cut into bite-size chunks
2 Tbsp. chopped fresh thyme leaves
3 Tbsp. butter
1 cup pinot noir wine
2 cups turkey or chicken stock

Preheat the oven to 250 degrees. Season the turkey cutlets with salt, pepper, and the poultry seasoning. Set up three shallow dishes with the 1 cup flour, the beaten eggs, and the bread crumbs combined with with the cornmeal, cheese, orange zest, and rosemary. Coat the cutlets in the flour, then egg, and then the bread-crumb mixture. Heat 1/4 in. of oil in a large skillet for shallow frying of the cutlet over medium-high heat. Fry the cutlets in batches (4 min. on each side until golden brown) and transfer to the warm oven on a rimmed baking sheet with a wire rack.

While frying the cutlets, heat another large skillet with a drizzle of EVOO over medium-high heat. Add the sausage to the skillet and cook for about 5 min., stirring occasionally and breaking up the lumps. Add the onions, bell pepper, garlic, zucchini, thyme, and salt & pepper. Cover and cook for 10-12 min. until the zucchini is tender.

Meanwhile, melt the butter in a small pot over medium-high heat. Whisk in the 3 Tbsp. of flour, cook for 1 min., add the wine, and reduce for about a minute. Whisk in the stock, cook to thicken for 3-4 min., and season with salt & pepper.

Mound the sausage and vegetable mixture on plates, douse with the gravy on the other side, and top with the cutlets.

*Recipe courtesy of Rachael Ray's Look+Cook, p. 124-125.

Shrimp Wonton Baskets

1 lb. medium shrimp (40-60 count)
Salt/Pepper
Sesame oil, for greasing and brushing
30 (or more) Wonton wrappers
3 ripe avocados
1 lime
2 Tbsp. fresh chives
2 Tbsp. sesame seeds, toasted

Preheat oven to 400 degrees. Grease 12 cups of a muffin pan. Press the wonton wrappers into the prepared cups in the pan, then brush the inside of the wonton with sesame oil. Bake in the preheated oven for 4-5 min., or unit crisp and golden. Let cool on a wire rack. Finish the rest of the wontons in batches.

Meanwhile, heat a medium size skillet over medium-high heat. Peel the shrimp and season with salt & pepper. Add about a Tbsp. sesame oil and add the shrimp, cooking until pink and cooked through (about 2 min.). Remove from the heat and set aside.

Halve the avocados, remove the pit, and scoop out the flesh. Cut into a small dice, sprinkle with lime juice, and mix well (so the avocado does not turn brown). Add the chives and a bit of salt & pepper to season the avocado mixture.

Spoon a small amount of the avocado mixture into the wonton cups, top each with 1-2 shrimp, and garnish each wonton cup with the toasted sesame seeds.

*Recipe courtesy of Good Food Made Simple: Healthy, p. 284-285

Sausage-Noodle Bake with Sautéed Radishes

1 12 oz. package wide egg noodles
8 oz. turkey kielbasa, quartered
1 stick (4 oz.) plus 1 Tbsp. butter, cut into small pieces
4 cups baby arugula (about 4 oz.)
5 eggs, beaten
1 cup cottage cheese
1 cup sour cream
Salt/Pepper
1 lb. radishes, trimmed and quartered
1 Tbsp. apple cider vinegar

Preheat the oven to 375 degrees. In a large pot of boiling, salted water, cook the egg noodles according to the package directions until al dente. Drain and return to the pot. Stir in the kielbasa and 1 stick butter.

Meanwhile, in a large bowl, stir together the arugula, eggs, cottage cheese, and sour cream. Add to the noodle mixture, season with salt & pepper and toss. Spread evenly in a greased 9x13 baking dish. Bake until the crust is golden and the casserole is set (30-35 min.). Let stand for 10 min. before slicing.

Meanwhile, in a medium skillet, melt the remaining 1 Tbsp. butter over medium-high heat. Add the radishes and vinegar; season with salt & pepper. Cook until crisp-tender (5-7 min.). Serve with the noodle bake.

*Recipe courtesy of Everyday with Rachael Ray Meal Planner, March 2010.

Cutlet Coated in an Aged Jack Cheese Crust

Vinaigrette
2 Tbsp. honey
2 Tbsp. white wine vinegar
2 Tbsp. finely chopped fresh chives
1 Tbsp. Dijon mustard
2 Tbsp. EVOO
Salt/Pepper

Whisk the honey, vinegar, chives, and mustard in a medium bowl to blend. Slowly add the oil while constantly whisking. Season the vinaigrette to taste with salt & pepper, and set it aside.

Chicken/Pork/Veal Cutlet
1 1/4 cups fresh breadcrumbs (tear sourdough bread into chunks and grind in a food processor until crumbs form)
1 1/3 cups finely grated aged Jack Cheese
2 large eggs
All-Purpose flour, for dredging
4 cutlets (about 5 oz. each), pounded out flat if needed (about 1/4 in. thick)
Salt/Pepper
4 Tbsp. (1/2 stick) butter
2 Tbsp. EVOO

Mix the breadcrumbs and Jack Cheese together in a shallow bowl. Lightly whisk the eggs in another shallow bowl to blend. Place the flour in a third shallow bowl. Sprinkle the veal cutlets generously with salt & pepper on both sides. Dip the veal cutlets into the flour to coat lightly, then into the eggs, and finally into the breadcrumb mixture, patting the crumb mixture to make it adhere.

Preheat the oven to 250 degrees. Melt 2 Tbsp. of the butter with 1 Tbsp. of the EVOO in a large nonstick frying pan over medium-high heat. Add 2 cutlets to the pan and cook for 3 min. on each side, or until golden brown and just cooked through. Transfer the cooked cutlet to a wire-rack and rimmed baking sheet; transfer to the warm oven. Add the remaining Tbsps. butter and EVOO, cook the last 2 cutlets, and transfer to the warm oven to keep warm.

Salad
4 cups fresh baby spinach

In a large bowl, toss the spinach leaves with enough vinaigrette to coat. Mound the spinach on 4 plates. Arrange the veal on the spinach, and serve (adding more vinaigrette if desired).

*Recipe courtesy of Relaxed Cooking with Curtis Stone, p. 164-165

Sausage Rolls with Spinach Salad

1 lb. italian sausage
1/2 cup breadcrumbs
1 red bell pepper, 1/2 finely chopped and 1/2 cut into thin strips
1 sheet frozen puff pastry, thawed but chilled
All-Purpose Flour
1 egg, beaten
1 tbsp. EVOO
1 tbsp. grainy mustard
1 lemon, zested and juiced
Salt/Pepper
6 cups baby spinach

Preaheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Crumble the sausage into a bowl. Stir in the breadcrumbs and the chopped bell pepper. Divide the mixture in half and form each into an 11 in. long log; refrigerate.

Flour a work surface. Set the sheet of cold puff pastry on top and roll out into an 11 in. square. Cut the pastry in half. Lay a sausage log down the center of each strip. Brush the long sides with some of the egg. Wrap the sausage in the pastry; press the seam to seal, but do not seal the short ends. Transfer to the baking sheet seam side down.

Brush the tops with the remaining egg and refrigerate  for 15 min. Bake until puffed and golden, 25 to 30 min. Let rest for 10 min.; quarter each roll crosswise for a total of 8 pieces.

Meanwhile, in a bowl, whisk together the EVOO, mustard, lemon zest, and lemon juice; season with salt & pepper. Stir in the bell pepper strops and spinach; toss well. Serve along side two sausage roll pieces.

*Recipe courtesy of Everyday with Rachael Ray Meal Planner.

Fajita Chilaquies Casserole

8 (6 in.) flour tortillas, cut into 1 in. wide strips
Cooking spray
1 Tbsp. onion powder
1 Tbsp. garlic powder
1 Tbsp. ground cumin
1 tsp. ground cinnamon
1 Tbsp. chili powder
1 tsp. dried oregano
1 1/2 pounds sirloin steak or boneless skinless chicken breasts or boneless pork chops, thinly sliced
Salt/Pepper
4 Tbsp. high-temp cooking oil, such as safflower or peanut or vegetable
1 bottle mexican beer
2 peppers (red, orange, or yellow), seeded and thinly sliced
2 red onions, thinly sliced
3 to 4 garlic cloves, finely chopped or grated
1/4 cup chopped fresh cilantro or flat-leaf parsley leaves
2 limes
2 cups shredded pepper Jack cheese
Sour cream and Salsa (for garnishing)

Preheat the oven to 400 degrees.

On a rimmed baking sheet, arrange the tortilla strips in a single layer and spray with cooking spray to coat. Bake until crispy (5-7 min.). When removing the tortilla strips, turn on the broiler and place a rack in the middle of the oven.

In a small bowl, combine the onion powered, garlic powder, ground cumin, ground cinnamon, chili powder, and dried oregano. Season the meat with salt & pepper, then toss the toss with the spice rub to coat evenly.

Place a grill pan over high heat with 2 Tbsp. EVOO. Add the meat to the pan and sear, caramelizing the meat a few minutes on each side. Add the beer to the pan and cook to reduce (2 min.). Remove to a cutting board and let rest.

Turn the grill pan to medium-high heat and add the bell peppers, onions and garlic. Cook until the vegetables are brown around the edges and tender (3-4 min.). Add the chopped cilantro/parsley, the juice of 1 lime, salt & pepper, and toss to combine. Remove from the heat.

Thinly slice the meat, and then combine the meat and veggies. In a casserole dish, line the bottom with 1/3 of the tortilla strips, top with 1/2 the meat & veggie mixture, then 1/3 of the tortilla strips, the rest of the meat & veggie mixture, and top with the remaining tortilla strips. Top with the cheese and broil until the cheese melts and starts to bubble and brown (about 3 min.). Squeeze the remaining lime over the top.

Serve and garnish each serving with sour cream and salsa.

*Recipe courtesy of Rachael Ray's Look+Cook, p. 50-51

Sirloin Burgers with Garlic-Black Pepper-Parmesan Sauce & Roasted Tomatoes with Basil & Balsamic Drizzle

3 vine-ripened tomatoes (or 5 roma tomatoes), sliced about 1/4 in. thick
2 Tbsp. EVOO, plus more for drizzling
Salt/Pepper
2 lbs. course-ground sirloin or turkey
3 Tbsp. butter
2 garlic cloves, finely chopped or grated
2 Tbsp. all-purpose flour
1 cup whole milk, room temperature
1/2 cup grated parmesan cheese
Balsamic Drizzle (reduce 1/2 cup balsamic vinegar with 3 Tbsp. brown sugar over medium heat until thick and syrupy, a couple minutes)
4 romaine leaves
4 kaiser rolls, toasted
1/2 cup fresh basil leaves (8-10 leaves), thinly sliced

Preheat the oven to 325 degrees.

Place a cooling rack over a rimmed baking sheet. Arrange the tomato slices on the rack, then drizzle with a touch of EVOO and season with salt & pepper. Roast the tomatoes for 45 minutes, or until tender and caramelized. Set aside.

When the tomatoes are about ready, heat a grill pan over medium-high heat and and 2 Tbsp. EVOO. While the pan is heating up, combine the meat with some salt & pepper. Form the mixture into 4 patties thicker at the edges and thinner in the center for even cooking and to ensure you end up with a flat burger (the burgers will bulge up during cooking). Cook the patties for 10 min. for medium-rare, 12 min. for pink centers, and 14 min. for well done (if doing turkey, make sure to do them well done).

While the patties are cooking, place a small pot over medium heat with the butter. Add the garlic to the melted butter and cook for about a minute. Add the flour to the pan and cook for 1 minute more. Season with salt & lots of pepper. Whisk the milk into the butter-flour mixture and bring up to a grated cheese. Prepare the balsamic drizzle in a small pot.

To assemble, place a lettuce leaf on each bun bottom and top it with a burger patty. Pour garlic-black pepper-parmesan sauce over the top, set the roasted tomatoes in the sauce, scatter basil over the tomatoes, and garnish with balsamic drizzle. Set the bun tops in place and serve.

*Recipe courtesy of Rachael Ray's Look+Cook, p. 96-97