Rhubarb and Raspberry Crostata

crust ingredients

• 1 cup unbleached all-purpose flour
• 1/2 cup whole wheat flour
• 1 1/2 Tbsp. sugar
• 1/2 tsp. kosher salt
• 3/4 cup (1 1/2 sticks) chilled unsalted butter, cubed
• 1 large egg
• 1 Tbsp. whole milk

filling ingredients

• 1/4 cup cornstarch
• 4 cups 1/2"-thick slices rhubarb (about 1-1 1/4 lb.)
• 1 6-oz. container fresh raspberries
• 2/3 cup sugar
• 1 large egg, beaten
• Raw sugar
• Sweetened whipped cream or vanilla ice cream (for serving)

crust directions

• Combine both flours, sugar, and salt in a processor; blend for 5 seconds. Add butter; pulse until butter is reduced to pea-size pieces. Whisk egg and milk in a small bowl to blend; add to processor and pulse until moist clumps form. Gather dough into a ball; flatten into a disk. Wrap in plastic wrap; chill at least 1 1/2hours. DO AHEAD Can be made 2 days ahead. Keep chilled.

filling directions

• Dissolve cornstarch in 3 Tbsp. water in a small bowl; set aside. Combine rhubarb, raspberries, and sugar in a large heavy saucepan. Cook over medium heat, stirring often, until sugar dissolves and juices are released, about 4 minutes. Stir in cornstarch mixture and bring to a boil (rhubarb will not be tender and slices will still be intact). Transfer to a bowl. Chill until cool, about 30 minutes.
• Preheat oven to 400°. Roll out dough on floured parchment paper to 12" round; brush with beaten egg. Mound filling in center of crust; gently spread out, leaving 1 1/2" border. Gently fold edges of dough over filling, pleating as needed. Brush border with egg; sprinkle with raw sugar. Slide parchment with crostata onto a large rimmed baking sheet and bake until crust is golden brown and filling is bubbly, about 45 minutes. Let crostata cool on baking sheet on a rack. Transfer crostata to a platter, cut into wedges, and serve with whipped cream or ice cream.
  
  

  

  
  
   Found in Bon Appetit magazine. Tested and approved by the Barnett/Godsey family on Memorial Day 2011.
  
  

Brown-Rice Salad with Spinach and Tomatoes

• 2 tablespoons extra-virgin olive oil
• 2 teaspoons red-wine vinegar
• 2 tablespoons chopped fresh dill
• 1 garlic clove, minced
• 1/4 teaspoon sugar
• Coarse salt and ground pepper
• 2 cups cooked brown rice
• 1 medium cucumber, peeled, halved lengthwise, seeded, and sliced
• 2 cups baby spinach
• 1 pint cherry tomatoes, halved

In a large bowl, whisk together oil, vinegar, dill, garlic, and sugar. Season generously with salt and pepper. Add rice, cucumber, spinach, and tomatoes; toss to combine.

Found in Martha Stewart Food magazine. Tested and approved by Lindsay and Andy on May 28,2011. So yummy and healthy!

Mango Chili

1	tablespoon olive oil
1	large onion, chopped
2	cloves garlic, minced
1	jalapeño pepper,* seeded and minced
2	large red or green bell peppers, diced
1	tablespoon plus 2 teaspoons sweet paprika
1	tablespoon plus 2 teaspoons chili powder
2	teaspoons sugar
2	teaspoons ground cumin
1/2	teaspoon salt
1/4	teaspoon ground cloves
3	cups water
1	can (6 ounces) tomato paste
1	can (15 ounces) cannellini beans, drained
1	can (15 ounces) red kidney beans, drained
1	can (15 ounces) black beans, drained
1	tablespoon balsamic vinegar
	Mango Salsa (Costco)
	Fresh cilantro for garnish Heat oil in large saucepan over medium heat until hot. Add onion and garlic; cook and stir 4 minutes. Add jalapeño and bell peppers; cook and stir 5 minutes or until tender. Add paprika, chili powder, sugar, cumin, salt and cloves; cook and stir 1 minute. Stir in water and tomato paste until blended. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 15 minutes. Stir in beans and vinegar; partially cover and simmer 15 minutes or until hot. Meanwhile, prepare Mango Salsa. Serve chili over brown rice. Top with Mango Salsa. Garnish with cilantro, if desired. Note: could serve over Rice. We added a cup or so of the mango salsa to the chili rather than just as a garnish. From the Godseys.

New Potatoes with 3-Cheese Fondue

2 teaspoons olive oil
1/2 cup chopped onion
1 cup plus 2 tablespoons whipping cream
1 8-ounce package cream cheese, room temperature
1 cup freshly grated Parmesan cheese (about 2 ounces)
1/2 cup (packed) grated Gruyère cheese (about 1 1/2 ounces)
1/4 teaspoon ground nutmeg
1 pound unpeeled large red-skinned potatoes, cut into 1-inch pieces
6 cups water
1 teaspoon salt
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh parsley
48 (about) 6-inch skewers

Heat oil in heavy medium saucepan over medium heat. Add onion; sauté until soft, about 4 minutes. Reduce heat to low. Add cream, cream cheese, Parmesan, and Gruyère. Whisk until smooth, about 3 minutes. Stir in nutmeg. Season with salt and pepper. Remove from heat.

Combine potatoes, 6 cups water and salt in large saucepan. Bring to boil over high heat. Reduce heat to medium and cook until potatoes are just tender when pierced with skewer, about 6 minutes. Drain. Transfer potatoes to bowl. Add olive oil and parsley; toss to coat. Season to taste with salt and pepper. (Fondue and potatoes can be prepared 1 day ahead. Cover separately and refrigerate. Whisk fondue 5 minutes over medium heat until melted and smooth. Reheat potatoes in 350°F oven 10 minutes.)

Place potatoes on platter. Spear each with skewer. Serve with warm fondue.

Pumpkin Pancakes

2 cups all-purpose flour 3 tablespoons brown sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1 1/2 cups milk 1 cup pumpkin puree 1 egg 2 tablespoons vegetable oil 2 tablespoons vinegar In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Chocolate Eclair Cake

 2 sm. pkgs. vanilla instant pudding
 3 c. milk
 1 (8 oz.) Cool Whip
 1 pkg. graham crackers

Make vanilla pudding with just 3 cups of milk. Mix Cool Whip
with pudding. Layer in a 9 x 13 inch pan as follows: layer
whole graham crackers, then 1/2 Cool Whip mixture, then
layer graham crackers, then other 1/2 of Cool Whip mixture,
then top with graham crackers (one layer). Frost with
chocolate frosting for Eclair Cake.


From the Godseys. Tested and approved by Andy many many times.

Cottage Cheese Chicken Enchiladas

• 1 tablespoon vegetable oil
• 2 skinless, boneless chicken breast halves - boiled and shredded
• 1/2 cup chopped onion
• 1 (7 ounce) can chopped green chile peppers
• 1 (1 ounce) package taco seasoning mix
• 1/2 cup sour cream
• 2 cups cottage cheese
• 1 teaspoon salt
• 1 pinch ground black pepper
• 12 (6 inch) corn tortillas
• 2 cups shredded Monterey Jack cheese
• 1 (10 ounce) can red enchilada sauce 

1. To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.
2. To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
3. Preheat oven to 350 degrees F (175 degrees C).
4. To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly. 

Notes: use rotisserie chicken and instead of rolling enchiladas, tear tortillas into quarters and layer as a casserole. Need to find a good enchilada sauce recipe....


Found on allrecipes.com. Tested and approved by Lindsay and Andy.

Homemade Oreo Cookies

Chocolate Cookies
1 package devil's food cake mix
2 eggs
1/2 cup oil (or butter flavored shortening)

Heat oven to 350 degrees. Roll dough into balls (a little larger than a quarter). Place on greased cookie sheet. Bake for 8 minutes. Remove from oven and let cool on sheet (until warm). Remove cookies from sheet and place on cooling rack.To assemble the cookies, in a pastry bag with a 1/2 inch, round tip (you can always use a zip lock bag with a round tip or just use a butter knife)add about a tablesppon of filling into the center of one cookie. Place another cookie similiar in size on top of the filling. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.

Cream Cheese Filling
1 stick butter
1 block of cream cheese (8 ounces)
3-4 cups confectioner's sugar (depending on desired consistency)
1 tsp vanilla extract

Cream butter (about 2 mins). Add cream cheese and mix well. Add confectioner's sugar slowly until you reach your desired consistency.

Pork Chops and Applesauce

For pork chops
2 cups milk
3 teaspoons salt
8 (1/2-inch-thick) pork chops (with or without bone; 2 lb total)
3 1/2 cups fresh bread crumbs (from 10 slices firm white sandwich bread, ground in a food processor)
1 tablespoon minced garlic
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried, crumbled
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried, crumbled
2 to 3 tablespoons vegetable oil
2 to 3 tablespoons unsalted butter

For applesauce
3 lb mixed McIntosh and Gala apples
1/4 cup water
3 tablespoons sugar
1 tablespoon cider vinegar
1 Turkish or 1/2 California bay leaf
1/4 teaspoon ground allspice

Marinate pork chops:
Stir together milk and 2 teaspoons salt in a shallow 3-quart dish, then add pork chops. Marinate, covered and chilled, turning over once, at least 1 hour.

Make applesauce while chops marinate:
Peel, core, and coarsely chop apples, then stir together with remaining applesauce ingredients in a 3-quart heavy saucepan. Bring to a simmer, stirring occasionally, then reduce heat to moderately low and cook, covered, stirring occasionally, until apples are falling apart, 15 to 20 minutes. Discard bay leaf and mash apples with a fork. Keep applesauce warm, covered.

Fry pork chops:
Preheat oven to 200°F.

Stir together bread crumbs, garlic, rosemary, thyme, and remaining teaspoon salt in a shallow bowl.

Lift pork chops from milk 1 at a time, letting excess drip off, and dredge in bread crumbs, lightly patting crumbs to help adhere, then transfer to a tray, arranging in 1 layer.

Heat 2 tablespoons oil and 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté pork chops in 2 or 3 batches, without crowding, turning over once, until golden brown and just cooked through, 5 to 6 minutes per batch. Transfer as cooked to a platter and keep warm in oven. (Add more oil and butter to skillet as needed.)

Serve pork chops with applesauce.

Notes:
•Pork chops can be marinated in milk up to 4 hours.
•Applesauce can be made 1 day ahead and chilled, covered. Reheat before serving.

Found on epicurious.com. Tested and approved by Dinoround.

Butternut Squash Risotto

Serves 4
Hands-On Time: 25m
Total Time: 55m

5 cups low-sodium chicken broth
2 tablespoons olive oil
1 large yellow onion, finely chopped
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons finely chopped fresh sage
1 small butternut squash, peeled, seeded, and grated (about 4 cups)
1 large clove garlic, finely chopped
1 1/2 cups Arborio rice
1/2 cup (2 ounces) grated Parmesan

Warm the broth in a small saucepan over low heat.

Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion, salt, and
pepper and cook for 4 minutes. Add the sage and cook for 1 minute. Add the squash and
garlic and cook until the squash begins to soften, about 3 minutes. Add the rice and
cook, stirring constantly, for 3 minutes.

Add the 1 c broth and cook, stirring frequently, until the liquid is absorbed, about 3
minutes. Add the rest of the broth, 1/2 cup at a time, stirring occasionally and waiting
until it is absorbed before adding more. It should take about 30 minutes for all the broth
to be absorbed.

Remove from heat and stir in the Parmesan. Spoon into individual bowls.

From Libby. Tested and approved at Dinoround.

Brussels Sprout Slaw with Mustard Dressing and Maple-Glazed Pecans

Nonstick vegetable oil spray
1 cup large pecan halves
1/4 cup pure maple syrup
1/2 teaspoon plus 1 tablespoon coarse kosher salt plus additional for seasoning
1/4 teaspoon freshly ground black pepper
1/4 cup whole grain Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons fresh lemon juice
1 tablespoon sugar
1/4 cup vegetable oil
1 1/2 pounds brussels sprouts, trimmed

Preheat oven to 325°F. Spray large sheet of foil with nonstick spray. Place pecans on small rimmed baking sheet. Whisk maple syrup, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper in small bowl. Add to nuts and toss to coat; spread in single layer. Bake nuts 5 minutes. Stir. Continue to bake nuts until toasted and glaze is bubbling thickly, about 6 minutes. Immediately transfer nuts to prepared foil and separate. Cool completely. DO AHEAD: Can be made 2 days ahead. Store airtight.

Whisk mustard, vinegar, lemon juice, and sugar in small bowl; whisk in oil. Season with coarse salt and pepper.

Bring large pot of water to boil. Add 1 tablespoon coarse salt. Add brussels sprouts. Cook until crisp-tender and still bright green, about 5 minutes. Drain; rinse with cold water. Cool on paper towels. Using processor fitted with 1/8- to 1/4-inch slicing disk, slice brussels sprouts. Transfer to large bowl. DO AHEAD: Dressing and brussels sprouts can be made 1 day ahead. Cover separately; chill.

Toss brussels sprouts with enough dressing to coat. Let marinate 30 to 60 minutes. Mix in some pecans. Place slaw in serving bowl. Top with remaining pecans.


Shopping tip:
Look for Grade B pure maple syrup. It has a bolder maple flavor than the delicate Grade A.

Found on epicurious.com. Tested and approved by Dinoround.

Fresh Spring Rolls

Rice paper wraps (large)
Seasoned rice vinegar
Pepper
Peanut Sauce
Sweet Chili Sauce

Possibly stuffing:
Bell peppers (any/all colors), thinly sliced into long strips
Carrots
Bean sprouts
Asian noodles
Shrimp, sliced in half
Chicken
Cilantro
Mint
Cabbage

Liberally pour seasoned rice vinegar over the vegetables (except bean sprouts). Season with pepper, and toss to coat. Let vegetables marinate for 3-4 hours, or overnight.

When you're ready to wrap the rolls, add the bean sprouts and cilantro. Submerge each wrap in warm water until pliable, then drip dry and lay on working area (prepare one at a time). If using shrimp, lay down along outer edge (so that the shrimp show on the outside). Then, depending on what ingredients you use, put either a cabbage leaf or mint leave on the outside layer, and then stack veggies and/or noodles on top and wrap up like a burrito, tucking in ends as you go. Use water to re-moisten paper, if necessary.


When serving, slice on a strong diagonal to show bright ingredients. Serve with sweet chili sauce and peanut sauce for dipping.

From Alison. Tested and approved by Lindsay.

Nordy's Tomato Soup

1/3 cup extra-virgin olive oil
5 large carrots, peeled and chopped
1 large yellow onion, chopped
1 Tablespoon dried basil
3 cans (28 oz) whole tomatoes in puree
1 can (14.5 oz) low-sodium chicken broth
2 cups heavy whipping cream
kosher salt
freshly ground black pepper
2 Tablespoons lightly packed fresh basil leaves, cut into fine ribbons for garnish
crusty bread

parmesan

In a 7.5 liter stockpot (a really big one!) over medium heat, warm the oil and swirl to coat the bottom of the pan. Add the carrots, onion, and dried basil and saute, stirring occasionally, until softened, 10 to 12 minutes. Add the tomatoes, including the puree, and the broth and bring just to a boil. Reduce the heat to low and simmer, uncovered, for 2 minutes to blend the flavors.

Remove from the heat. Using a stick-immersion blender, puree the soup in the pot.

Return the pureed soup to the saucepan, add the cream, and place over medium heat. Warm until heated through. Season to taste with salt and pepper.

Garnish with basil and serve with crusty parmesan toast!

Note: serves 12-15. Halve this for a normal-sized starter to feed 6.

Found at a random website while searching for a recreation of the tomato soup served at Nordstom Cafe. Tested and approved by Lindsay.

Basic Hummus

1 can garbanzo beans, rinsed

2 TB olive oil

a lot of garlic (4 cloves or so)

lemon juice

chili powder

sour cream

Food process until smooth (may have to scrape sides often).

Add lemon juice, chili powder, and sour cream until the desired taste and texture is reached.

Could vary by adding roasted peppers, sundried tomatoes, etc.

Made up by Mom. Tested and approved by Lindsay.

Fresh Ricotta

8 cups whole milk
1 teaspoon salt
3 tablespoons fresh lemon juice

Line colander with 4 layers of cheesecloth; set in sink. Bring milk and salt to simmer in heavy large saucepan over medium-high heat. Stir in lemon juice. Let simmer until curds form, 1 to 2 minutes.

Using finely slotted spoon or skimmer, scoop curds from pan and transfer to cheesecloth-lined colander. Let drain 1 minute (curds will still be a little wet). Transfer curds to medium bowl. Cover and chill until cold, about 3 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.

Found on epicurious.com. Tested and approved by Lindsay. I will never use store-bought ricotta again!

Pan-Seared Steak with Red Wine Reduction Sauce

Pan sauces cook quickly, so prepare the ingredients before you begin cooking the steaks. Use a heavy skillet with a nonreactive cooking surface.

Ingredients

2	bnls 8-oz rib-eye steaks or top loin steaks, 1 to 1.25 in. thick, thoroughly dried with paper towels
1	small shallot , minced (about 2 tablespoons)
1	teaspoon brown sugar
1/4	cup dry red wine , such as Cabernet Sauvignon
1/4	cup low-sodium chicken broth
1	bay leaf
1 1/2	teaspoons balsamic vinegar
1/2	teaspoon Dijon mustard
1 1/2	tablespoons unsalted butter , cut into 3 pieces
1/2	teaspoon minced fresh thyme leaves

Instructions

1. 1. Heat heavy-bottomed, 10-inch skillet over high heat until very hot, about 3 minutes. Meanwhile, season both sides of steaks with salt and pepper.
   
2. Lay steaks in pan, leaving 1/4-inch of space between each; reduce heat to medium-high, and cook without moving until well browned, about 4 minutes. Using tongs, flip steaks; cook 4 minutes more for rare, 5 minutes more for medium-rare, and 6 minutes more for medium. Transfer steaks to large plate and tent with foil to keep warm.
   
3. Off heat, add shallot and sugar to empty skillet; using pan’s residual heat, cook, stirring frequently, until shallots are slightly softened and browned and sugar is melted, about 45 seconds. Return skillet to high heat, add wine, broth, and bay leaf; bring to boil, scraping up browned bits on pan bottom with wooden spoon. Boil until liquid is reduced to 3 tablespoons, about 4 minutes. Stir in vinegar and mustard; cook at medium heat to blend flavors, about 1 minute longer. Off heat, whisk in butter until melted and sauce is thickened and glossy. Add thyme and season to taste with salt and pepper. Remove bay leaf, spoon sauce over steaks and serve immediately.

Found on America's Test Kitchen. Tested and approved by Andy and Lindsay on Valentines Day 2010. :)

Cheesy Broccoli & Rice Casserole

Serves 8 to 10

2	slices hearty white sandwich bread , torn into pieces
3/4	cup grated Parmesan cheese
4	tablespoons unsalted butter , melted; plus 2 tablespoons, chilled
1	garlic clove , minced
2	lbs. broccoli (3-4 heads) , florets cut into 1-inch pieces, stems peeled and chopped
1	onion , chopped fine
1 1/4	cups long grain white rice
4	cups low-sodium chicken broth
1 1/4	cups half-and-half
1	teaspoon salt
2	cups shredded extra-sharp cheddar cheese
1/8	teaspoon cayenne pepper

1. PREPARE TOPPING Adjust oven rack to middle position and heat oven to 400 degrees. Grease 13- by 9-inch baking dish. Pulse bread, ¼ cup Parmesan, and melted butter in food processor until coarsely ground. Add garlic.

2. MAKE FILLING Microwave broccoli florets, covered, in large bowl until bright green and tender, 2 to 4 minutes; set aside. Melt remaining butter in Dutch oven over medium heat. Cook onion and broccoli stems until softened, 8 to 10 minutes. Add rice and cook, stirring constantly, until rice is translucent, about 1 minute. Stir in broth, half-and-half, and salt and bring to boil. Reduce heat to medium-low and cook, stirring often, until rice is tender, 20 to 25 minutes. Off heat, stir in cheddar, cayenne, remaining Parmesan, and broccoli florets.

3. TOP AND BAKE Pour mixture into prepared baking dish and top with bread crumb mixture. Bake until sauce is bubbling around edges and top is golden brown, about 15 minutes. Cool 5 minutes. Serve.

MAKE AHEAD Filling can be prepared, placed in greased baking dish, covered with plastic wrap, and refrigerated for 1 day. Refrigerate topping separately. Bring filling to room temperature before adding bread crumbs and baking as directed.

Found in America's Test Kitchen. Tested and approved by Lindsay and Andy.

Chocolate Peanut Butter Pudding Cups

• 1/4 cup cornstarch  
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/4 cup Dutch-processed cocoa powder
• 3 1/2 cups half-and-half or whole milk
• 6 large egg yolks
• 1 teaspoon pure vanilla extract
• 1/3 cup creamy peanut butter  
• 1/2 cup (heaped) semisweet chocolate chips for pudding
• Semisweet chocolate chips for bowls
• Whipped cream for topping  
• Sprinkles  

1. Into a medium saucepan, sift together the cornstarch, sugar, salt, and cocoa powder. Slowly whisk in the half-and-half, until the mixture is combined and smooth. Whisk in the egg yolks, one at a time, until smooth. 
2. Cook the pudding over medium heat, whisking continuously, until the pudding starts to thicken and large bubbles form and plop, like slowly bubbling hot lava, on the surface of the pudding. Reduce the heat to low, and continue cooking, stirring continuously for 1 minute. Check the consistency of the pudding by running your finger across the back of the stirring spoon; if it leaves a trail that does not immediately fill in, it is thick enough.
3. Remove from the heat and stir the vanilla, peanut butter, and chocolate chips into the hot pudding until thoroughly melted and combined.
4. Place eight 4-ounce custard cups or ramekins on a rimmed baking sheet. Pour the pudding into the cups, using a damp paper towel to clean up any drips. Cover the custard cups with plastic wrap. Alternatively, pour the pudding into a large bowl and cover the surface of the pudding with plastic wrap to prevent a skin from forming. Refrigerate the pudding until very cold, at least 4 hours and up to overnight.
5. To serve, top the custard cups with a dollop of whipped cream and a sprinkling of chocolate jimmies (also called chocolate vermicelli). If refrigerated in the larger bowl, you can scoop it into small dishes or the Chocolate Balloon Cups and top with whipped cream and chocolate jimmies.

Chocolate Balloon Cups

1. Blow up water ballons with air, wash them off and let them dry. Spray non-stick cooking spray on each.
2. Melt some semi-sweet chocolate, white chocolate or confectionery coating and allow to cool slightly.
3. Spoon a small amount on a wax-paper-covered baking sheet for the base.
4. Dip each balloon in the chocolate so the chocolate makes a bowl shape around the balloon.
5. Remove from the chocolate and place the balloon gently on top of the chocolate waiting on the baking sheet.
6. Allow to fully cool and then pop balloons with a pin to remove.

Found on bakerella.com. Tested and approved by Dinoround.

Tomato Vegetable Casserole

• 1 medium potato, peeled and cut into 1/2-inch pieces
• 1 medium yam, peeled and cut into 1/2-inch pieces
• 1 red bell pepper, seeded and cut into 1/2-inch pieces
• 2 carrots, peeled and cut into 1/2-inch pieces
• 5 tablespoons olive oil
• 1 red onion, thinly sliced into rings
• 2 small or 1 large zucchini, cut crosswise into 1/4-inch-thick pieces
• Salt and pepper
• 2 large ripe tomatoes, cut crosswise into 1/4-inch thick slices
• 1/2 cup grated Parmesan
• 2 tablespoons dried Italian-style bread crumbs
• Fresh basil sprigs, for garnish

Preheat the oven to 400 degrees F.

Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan.

Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion. Drizzle with 2 tablespoons of oil. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini.

Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle the Parmesan bread crumbs over the vegetables in the baking dish. Drizzle with the last tablespoon of olive oil.

Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes. Garnish with fresh basil sprigs, if desired.

Found on foodnetwork.com. Tested and approved by Dinoround.

Zuppa Toscana

• 1 lb ground Italian sausage
• 1½ tsp crushed red peppers
• 1 large diced white onion
• 4 Tbsp bacon pieces
• 2 tsp garlic puree
• 10 cups water
• 5 cubes of chicken bouillon
• 1 cup heavy cream
• 1 lb sliced Russet potatoes, or about 3 large potatoes
• ¼ of a bunch of kale

1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
3. Add chicken bouillon and water to the pot and heat until it starts to boil.
4. Add the sliced potatoes and cook until soft, about half an hour.
5. Add the heavy cream and just cook until thoroughly heated.
6. Stir in the sausage and the kale, let all heat through and serve.

 Found on tuscanrecipes.com. Tested and approved by Lindsay and Andy.

Minestrone

3 tablespoons olive oil

3 cloves garlic, chopped

2 onions, chopped

2 cups chopped celery

5 carrots, sliced

2 cups chicken broth

2 cups water

4 cups tomato sauce

1/2 cup red wine (optional)

1 cup canned kidney beans, drained

1 (15 ounce) can green beans

2 cups baby spinach, rinsed

3 zucchinis, quartered and sliced

1 tablespoon chopped fresh oregano

2 tablespoons chopped fresh basil

salt and pepper to taste

1/2 cup seashell pasta

2 tablespoons grated Parmesan cheese for topping

1 tablespoon olive oil

1.	In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.
2.	Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.
3.	Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.
4.	Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Spray with olive oil and serve.

Notes: I made it without pasta and wine and it was delish.

Found on allrecipes.com. Tested and approved by Lindsay and Andy.

Chicken Tikka Masala

CHICKEN TIKKA

· 1/2 teaspoon ground cumin
· 1/2 teaspoon ground coriander
· 1/4 teaspoon cayenne pepper
· 1 teaspoon table salt
· 2 pounds boneless, skinless chicken breasts , trimmed of fat
· 1 cup plain whole-milk yogurt (see note above)
· 2 tablespoons vegetable oil
· 2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
· 1 tablespoon grated fresh ginger

MASALA SAUCE

· 3 tablespoons vegetable oil
· 1 medium onion , diced fine (about 1 1/4 cups)
· 2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
· 2 teaspoons grated fresh ginger
· 1 fresh serrano chile , ribs and seeds removed, flesh minced (see note above)
· 1 tablespoon tomato paste
· 1 tablespoon garam masala (see note above)
· 1 (28-ounce) can crushed tomatoes
· 2 teaspoons sugar
· 1/2 teaspoon table salt
· 2/3 cup heavy cream
· 1/4 cup chopped fresh cilantro leaves


· 1. FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.

· 2. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.

· 3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.

· 4. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.

This dish is best when prepared with whole-milk yogurt, but low-fat yogurt can be substituted. For a spicier dish, do not remove the ribs and seeds from the chile. If you prefer, substitute 2 teaspoons ground coriander, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon ground black pepper for the garam masala. The sauce can be made ahead, refrigerated for up to 4 days in an airtight container, and gently reheated before adding the hot chicken. Serve with basmati rice.

Serves 4 to 6

Notes: this technique for cooking the chicken is amazing in itself and can be made alone for a bbq.

Basic Quiche

1/2 cup mayonnaise

1/2 cup milk

4 eggs, lightly beaten

8 ounces shredded Cheddar cheese

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

1/4 cup chopped onion

1 (9 inch) unbaked pie shell

1.	Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with foil.
2.	In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Layer spinach, cheese, and onion in pie shell, making several layers of each. Pour in egg mixture. Place quiche on prepared cookie sheet. Cover quiche with foil.
3.	Bake in preheated oven for 45 minutes. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set.

Notes: I also added a handful of chopped mushrooms and bell peppers and cut back on the spinach so it didn't overflow. Could add any number of things for a different theme.

Found on allrecipes.com. Tested and approved at Dinoround.

Black Bean & Corn Salad with Lime Dressing

• 1/3 cup fresh lime juice
• 1/2 cup olive oil
• 1 clove garlic, minced
• 1 teaspoon salt
• 1/8 teaspoon ground cayenne pepper
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 1/2 cups frozen corn kernels
• 1 avocado - peeled, pitted and diced
• 1 red bell pepper, chopped
• 2 tomatoes, chopped
• 6 green onions, thinly sliced
• 1/2 cup chopped fresh cilantro (optional)

1. Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
2. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve. 

Notes: also could add quinoa or pasta. 

Found online at allrecipes.com. Tested and approved at Dinoround.