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

Easy Cheesy Beefy Ravioli with Chunky Vodka Sauce

For the Ravioli:
1 lb. ground turkey or beef (80%, 20%)
8 oz. parmesan cheese
2 garlic cloves, grated on a zester or finely minced
1 red onion, grated on the large side of a box grater
1 Tbsp. dried oregano
1 1/2 tsp. salt
1 tsp. pepper
30-40 wonton wrappers, room temperature

In a medium bowl, with a fork or gently with your hands, combine the meat, cheese, garlic, onion, oregano, and salt & pepper together.

Place a small glass of water next to your working area. Lay a few wonton wrappers, flour side up, on a flat surface. Scoop a spoonful of the filling into the center of each wonton. Dip a finger in the water and lightly trace the border of each wonton. Close by folding the wonton in half (to form a triangle) and pressing the air out to the edges to seal. Place the sealed wontons on a parchment lined baking sheet.

Bring a large pot of salted water to a boil. Gently drop in 4-5 ravioli, one at a time. Cook until they being to float and a test ravioli cut in half shows it is cooked through (about 6 minutes). Transfer the ravioli to a parchment lined baking sheet so the cooked ravioli do not touch one another.

For the Vodka Sauce:
6 roma tomatoes, seeded and chopped
8 oz. jared tomato sauce
1 red onion, chopped
2 garlic cloves, zested or finely chopped
1 cup vodka
1 cup heavy cream, room temperature
8 oz. parmesan cheese
Salt/Pepper
1/3 cup fresh flat-leaf parsley, minced

In a large saucepan over medium heat, combine the tomatoes, tomato sauce, onion, garlic, and vodka. Bring to a simmer and cook uncovered until reduced by half (about 15 minutes). Reduce the heat and stir in the heavy cream and cheese. Bring to a simmer again and cook until thickened (about 5 more minutes). Taste and season with salt & pepper.

Add the cooked ravioli to the sauce for just a minute more to reheat them; or, simply place some ravioli on each plate and scoop sauce on each serving. Top each serving with a little more cheese and the flat-leaf parsley.

*Recipe courtesy of Sunny's Kitchen, p. 140-141

Cobb Pasta Toss

3 pints grape or cherry tomatoes
3 Tbsp. EVOO
Salt/Pepper
6 slices bacon
1 lb. whole wheat penne pasta
1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
3 avocados, pitted and diced
1 lemon
2 garlic cloves, grated or finely chopped
A few dashes of hot sauce
5 scallions, thinly sliced on the bias
1 cup blue cheese crumbles
1/4 cup fresh basil leaves, a handful, chopped
1/4 cup fresh flat-leaf parsley, a handful, chopped

Preheat the oven to 400 degrees. Place a large pot of water over high heat to boil. Scatter the tomatoes onto a rimmed baking sheet and drizzle with about 2 Tbsp. EVOO and some salt & pepper. Toss lightly to coat and roast the min the hot oven until they burst open and are tender (12-15 min.)

Season the chicken pieces with salt & pepper. Heat a skillet over medium-high heat. Crisp the bacon on each side and remove to a paper toweled plate. In the bacon fat, cook the chicken pieces until golden brown and cooked through (about 6 min.). Add the garlic for about a minute, then sprinkle a few dashes of hot sauce and toss to coat.

Salt the boiling water, drop the pasta, and cook until al dente according to the package. When the pasta is ready, reserve a cup of the starchy cooking water, then drain the pasta and return it to the pot it was cooked in.

In a large serving bowl, add the cooked tomatoes, the juices, and the scallions. Mash the tomatoes with a potato masher until fairly pulverized. Add the pasta to the bowl and, if needed, some of the pasta water. Toss in the chicken, some crumbled pieces of bacon, avocado, blue cheese, basil, and parsley (reserve some for garnishing).

Serve in pasta bowls and garnish with the reserved bacon crumbles, blue cheese, and parsley.

*Recipe courtesy of Rachael Ray's Look+Cook, p. 82-83

Grilled Steak with A Poached Egg and Zucchini Fritters

Steak


Zucchini Fritters
3/4 cup all-purpose flour
3/4 tsp. baking powder
2 eggs, beaten
1/4 cup milk
1 large zucchini
2 Tbsp. fresh thyme
1 jalapeño, seeded and finely diced
Salt/Pepper
3 Tbsp. unsalted butter

Sift the flour and baking soda together into a large bowl; make a well in the center. Add the eggs to the well, beat the eggs with a fork (being careful not to break the well), and gradually draw in the flour with a wooden spoon. Slowly add the milk to the mixture, stirring continuously to form a thick batter.

Meanwhile, use a box grater and shred the zucchini over paper towels placed in a bowl to absorb some of the the juices.

Add the zucchini, thyme, jalapeño, and salt & pepper (to taste) to the batter and mix thoroughly, for about a minute.
*If you want to prepare this in advance: stop here, cover the bowl, and leave in the refrigerator until ready to use (if the batter becomes too thick, add a few Tbsp. of milk to loosen the batter)

Preheat the oven to 250 degrees. Heat a tsp. of butter in a nonstick skillet over medium heat. Taking a Tbsp. of the batter, drop the batter into the pan (depending on the size of your pan, you may get anywhere from 3-6 in the skillet at a time); cook in batches for 2-3 minutes per side or until golden brown. Remove to a wire rack on a baking sheet and transfer to the oven to keep warm while finishing the rest of the fritters.

Poached Egg
1 Egg per Steak

Fill a small saucepan with water and bring to a gentle simmer/boil. Using a spoon, swirl the water to create a vortex of swirling water. As the water continues to swirl, crack and drop the egg into the water. Let the egg cook for 1-2 minutes; then, carefully remove the egg with a slotted spoon and place directly on top of the steak.

*Zucchini Fritter recipe courtesy of Good Food Made Simple: Healthy, p. 42