Spaghetti alla Carbonara

Recipe courtesy Nigella Lawson

Prep Time:

10 min

Inactive Prep Time:

--

Cook Time:

10 min

Level:

Intermediate

Serves:

1 serving

Ingredients

• 1 pound spaghetti
• 2 cups cubed pancetta rind removed
• 2 teaspoons olive oil
• 1/4 cup dry white wine or vermouth
• 4 eggs
• 1/2 cup freshly grated Parmesan
• 1/4 cup heavy cream
• Freshly ground black pepper
• Freshly ground nutmeg

Directions

Put a large pan of water on to boil for the pasta.

In another large pan that will fit the pasta later, cook the pancetta cubes in the oil until crispy but not crunchy. Pour over the white wine or vermouth and let it bubble away so that, after a few minutes, you have a small amount of salty winey syrup left. Take the pan off the heat.

In a bowl, beat together the eggs, Parmesan, cream, and pepper. Cook the pasta according to the packet instructions, but since you want it kept al dente start checking it 2 minutes before end of the recommended cooking time.

When the pasta is done, remove approximately 1/2 cup of the pasta water before draining. Put the pan with the bacon cubes back on the heat and add the drained pasta, tossing well to coat with the syrupy pancetta. Take the pan off the heat again and add the eggs and cheese mixture, swiftly tossing everything to mix. Thin with pasta water, if needed. Grind over some more pepper and grate over the nutmeg to serve.

Deb's Chicken Enchiladas

It's basically an assembly job of grilled chicken, green chilies, and jalapeno jack cheese.  I rolled them up in tortillas that I made from scratch from Mexican flour.  That took the longest because you had to heat them up prior to assembling.

My favorite Mexican dish yet!

Deb's Spinach Artichoke Dip

Ok, so I'm not sure as to how restaurants make their spinach artichoke dips, but here is my take on it and it is super yummy!

I cook the following ingredients on the stove in a medium size pot for 10 minutes so they get nice and gooey.

2 cups frozen spinach

1 can of quartered artichoke hearts - rough chop

1/2 cup low sodium chicken stock

1/4 cup low fat mayo

1/4 cup light sour cream

1/4 cup grated parmesan

1/2 cup grated monterey jack cheese

1 tablespoon garlic powder

1/2 tablespoon fresh ground black pepper

1/2 teaspoon salt

Pour into baking dish and sprinkle just enough grated parmesan cheese to cover a light layer on top.

Chicken Salad Pita with Baba Ghanoush

Recipe courtesy Food Network Magazine

Prep Time:

10 min

Inactive Prep Time:

15 min

Cook Time:

10 min

Level:

Easy

Serves:

4 servings

Ingredients

• 1 tablespoon red wine vinegar
• 3 teaspoons dried mint, crumbled
• 3/4 teaspoon red pepper flakes
• 2 cloves garlic, finely minced
• Kosher salt
• 4 tablespoons extra-virgin olive oil, plus more for drizzling
• 4 chicken scallopine (4 to 5 ounces each)
• 1 cup grape or cherry tomatoes, halved
• 1 unpeeled kirby cucumber, chopped
• Freshly ground pepper
• 4 pocketless pitas
• 1/2 cup baba ghanoush (eggplant spread, sold near hummus in the refrigerated section)
• 2 cups chopped romaine lettuce

Directions

Whisk the vinegar, mint, red pepper flakes, 1 clove garlic and 1/4 teaspoon salt in a shallow dish. Gradually whisk in 3 tablespoons olive oil. Add the chicken and marinate about 15 minutes.

Meanwhile, mix the tomatoes, cucumber and the remaining 1 clove garlic in a bowl. Drizzle with olive oil and season with salt and pepper.

Preheat a grill pan over medium-high heat. Grill the chicken until cooked through, 2 to 3 minutes per side. Transfer to a cutting board and slice into 1/2-inch-thick strips. Toss with the vegetables.

Brush the pitas with the remaining 1 tablespoon olive oil and season with salt. Grill, turning once, until marked. Place a pita on each plate and spread with baba ghanoush. Top with lettuce and chicken salad and drizzle with any juices from the bowl.

Per serving: Calories 342; Fat 15 g (Saturated 2 g); Cholesterol 74 mg; Sodium 587 mg; Carbohydrate 24 g; Fiber 4 g; Protein 29 g

Photograph by Antonis Achilleos

Mojito Chicken

Recipe courtesy Guy Fieri

Prep Time:

30 min

Inactive Prep Time:

1 hr 30 min

Cook Time:

30 min

Level:

Intermediate

Serves:

4 to 6 servings

Ingredients

• 1 (2 1/2 to 3-pound) chicken
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1/4 teaspoon ground cumin
• 1 tablespoon dried oregano
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 1 teaspoon paprika
• Marinade, recipe follows
• 4 tablespoons extra-virgin olive oil
• Mojito Glaze, recipe follows

Directions

Remove backbone of chicken with poultry shears; flatten chicken out by pressing firmly on skin part of chicken so it will sit evenly in a pan.

Preheat oven to 300 degrees F.

Combine all the dry spices and rub chicken with spice mixture, especially under the skin. Put into a resealable plastic bag and refrigerate for 30 minutes.

In a large mixing bowl combine all the ingredients for the marinade, then add chicken to marinade and refrigerate for at least 1 hour.

Remove chicken from marinade and shake off excess marinade. In a large saute pan over medium to high heat, add 4 tablespoons of extra- virgin olive oil. When oil is hot, place chicken skin side down and sear.

When skin is golden brown flip chicken and add 1/2 cup of marinade into pan; place pan in oven and cook the chicken for 25 minutes or until chicken has internal temperature of 165 degrees F. on an instant-read thermometer.

Remove the chicken from oven and brush with Mojito Glaze. Place chicken under broiler for 5 minutes. Remove from broiler, cut and serve immediately with more glaze on the side.

Marinade:

• 1 cup orange juice
• 2 limes, juiced
• 1/4 cup white wine vinegar
• 1/4 cup extra-virgin olive oil
• 1 tablespoon sliced garlic
• 1/4 cup dark rum

Combine all ingredients in mixing bowl.

Mojito Glaze:

• 1/2 cup dark rum
• 1/2 cup chicken broth
• 1 tablespoon brown sugar
• 3 tablespoons cold water
• 1 tablespoon cornstarch
• 1/4 cup chopped mint leaves
• Salt and freshly ground black pepper

In medium sauce pot, place rum, chicken broth and brown sugar. Reduce by 1/3 over high heat. In a small mixing bowl, whisk together water and cornstarch. When rum mixture is reduced, add cornstarch mixture slowly to simmering liquid and whisk for 3 minutes, until 50 percent thicker. Keep in mind that you might not need all of it. When glaze is at desired thickness, add mint leaves and transfer to small bowl. Season with salt and pepper, to taste.

Tandoori Spiced Chicken Breast with Grilled Tomato Jam and 

Herbed Yogurt Sauce

Recipe courtesy Bobby Flay

Prep Time:

10 min

Inactive Prep Time:

5 min

Cook Time:

10 min

Level:

Easy

Serves:

4 servings

Ingredients

• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 2 tablespoons ground ginger
• 2 tablespoons ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon ground cayenne
• 1 tablespoon ground turmeric
• 1 tablespoon ground white pepper
• 1 tablespoon kosher salt
• 3 (8-ounce) boneless skinless chicken breasts
• 3 tablespoons vegetable oil
• 4 pita breads, warmed on the grill
• Tomato Jam, recipe follows
• Herbed Yogurt, recipe follows

Directions

Heat grill to medium-high. Combine all spices and the oil in a medium bowl to make a paste. Rub a thin layer of the spice paste onto 1 side of each chicken breast. Grill for 3 to 4 minutes on each side or until slightly charred and just cooked through. Remove from the grill, let rest 5 minutes, and cut lengthwise into 1/2-inch thick slices. Serve openface on pitas: the chicken slices, a few dollops of Tomato Jam, and a drizzle of Herbed Yogurt.

Grilled Tomato Jam:

• 5 plum tomatoes
• 1 serrano chile
• 2 tablespoons vegetable oil, plus more for grilling
• Salt and freshly ground pepper
• 1 small Spanish onion, chopped
• 3 tablespoons balsamic vinegar
• Pinch saffron

Heat grill to high. Brush tomatoes and serrano with oil and season with salt and pepper. Grill tomatoes and serrano on all sides until charred. Remove from the grill and coarsely chop.

Heat oil in a medium saucepan on the grates of the grill or on the side burners. Add the onion and cook until soft. Add the tomatoes, serrano, balsamic vinegar, and saffron and cook until thickened. Season with salt and pepper. Transfer to a bowl and let cool to room temperature before serving.

Herbed Yogurt:

• 1 cup Greek yogurt
• 1/4 cup chopped fresh mint leaves
• 1/4 cup chopped fresh cilantro leaves
• Salt and freshly ground pepper

Place all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste. Refrigerate if not using immediately.

Turkey Meatloaf

Copyright, 1999, The Barefoot Contessa Cookbook, All rights reserved

Prep Time:

15 min

Inactive Prep Time:

10 min

Cook Time:

1 hr 45 min

Level:

Intermediate

Serves:

8 to 10 servings

Ingredients

• 3 cups chopped yellow onions (2 large onions)
• 2 tablespoons good olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
• 1/3 cup Worcestershire sauce
• 3/4 cup chicken stock
• 1 1/2 teaspoons tomato paste
• 5 pounds ground turkey breast
• 1 1/2 cups plain dry bread crumbs
• 3 extra-large eggs, beaten
• 3/4 cup ketchup

Directions

Preheat oven to 325 degrees F.

In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.

Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich.