Recipe: Mexican Lasagna

It's still chilly in Portland, and snow and freezing rain are in the forecast for tomorrow afternoon. I saw this recipe prepared on TV, and will be trying it soon...but will add a bit of meat for my carnivorous husband.

Ingredients

Sauce:

• 1 tablespoon garlic flavoured oil
• 1 onion, peeled and chopped
• 1 red bell pepper, seeded and chopped
• 2 green chiles, chopped, with seeds
• 1 teaspoon kosher salt or 1/2 teaspoon table salt
• 2 tablespoons finely chopped cilantro stalks
• 2 (14-ounce) cans diced tomatoes, plus 1 2/3 cups water to rinse out empty cans
• 1 tablespoon ketchup

Filling:

• 2 (15-ounce) cans black beans, drained and rinsed
• 3 1/4 cups drained canned corn, from about 1 1/2 (15-ounce cans)
• 2 1/2 cups grated mature goats Cheddar, or cheese of your choice
• 8 soft flour tortillas (approximately 10-inch diameter)
• 1 round ovenproof dish, approximately 10 inches diameter and 2 1/4 inches deep
• Avocado Salsa (recipe below)
  

Preheat the oven to 400 degrees F, slipping in a cookie sheet at the same time.

For the sauce: Heat the oil in a saucepan on the stove and fry the onion, bell pepper and chiles. Add the salt and cook gently for 15 minutes, and once soft, add the chopped cilantro stalks.

Add the canned tomatoes then rinse the cans out with water and add this too. Spoon in the ketchup and let things come to a simmer, leaving the sauce to cook while you get on with preparing the filling- about 10 minutes.

For the filling: Mix the drained beans and canned corn in a bowl. Add most of the grated cheese, reserving some to sprinkle on the top at the end, and mix together.

Start to assemble the lasagna by spooning about a third of the salsa into the bottom of your ovenproof dish and smear it about, then layer on 2 tortillas so that they cover the sauce overlapping slightly, like a Venn diagram.

Add a third of the beans and cheese mixture covering the tortillas, and then about a quarter of the remaining salsa and another 2 tortillas.

Repeat with another third of beans and cheese, and more salsa before layering on another 2 tortillas.

Finally, add the last layer of beans and cheese, nearly all of the remaining salsa and cover with the last 2 tortillas. Spread the very last bit of salsa over the tortillas and sprinkle with the remaining cheese.

Bake for 30 minutes, and let it rest for a good 10 to 15 minutes before slicing like a pizza, and eat with the avocado salsa.

Make Ahead Note: The lasagna can be assembled 1 day ahead. Cool the tomato salsa before assembling. Cover dish tightly with plastic and refrigerate until needed. Bake as directed in recipe, allowing an extra 5 to 10 minutes baking time and checking the lasagna is piping hot in centre before removing from oven.

Freeze Note: The assembled but uncooked lasagna can be frozen for up to 3 months. Wrap dish tightly in double layer of plastic and a layer of aluminium foil. Thaw overnight in fridge and cook as above.

Further Note: Leftovers should be covered and refrigerated as soon as possible. To reheat, put individual slices in ovenproof dish, cover with foil and reheat in oven preheated to 350 degrees F for 15 to 20 minutes. Check the lasagna is piping hot before serving. Wedges of leftover lasagna can be frozen for up to 2 months, tightly wrapped in plastic wrap and then either in foil or in resealable bag. Thaw overnight in refrigerator and reheat as above.

Avocado Salsa:

• 2 avocados
• 1 scallion, thinly sliced
• 3 tablespoons chopped green jalapenos from a jar or can
• Salt
• 1 tablespoon lime juice
• 1/4 cup roughly chopped fresh cilantro

Halve the avocados, remove the pits, and then, using the tip of a sharp knife, cut lines down the flesh of each half, about a 1/4-inch apart and then the same across. Turn the avocado halves inside out, or otherwise release the pale green cubes into a bowl, then tumble in the scallion, chopped jalapenos, salt to taste, lime juice and most of the cilantro and toss gently to mix. Taste to see if any more salt is needed before scattering with the remaining cilantro and taking to the table.

Recipe from Nigella Lawson’s newest cookbook, Kitchen: Recipes from the Heart of the Home. Instructions from Foodnetwork.com.

Recipe: Rice Pilaf with Almonds and Dill

Serves 8| Hands-On Time: 15m | Total Time: 50m

Ingredients

* 2 tablespoons olive oil
* 2 large onions, chopped
* kosher salt and black pepper
* 2 cups long-grain white rice
* 1/2 cup sliced almonds
* 2 tablespoons chopped fresh dill

Directions

1. Heat oven to 375° F. Heat the oil in a large saucepan over medium heat. Add the onions, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until soft and beginning to brown, 12 to 15 minutes.

2. Add the rice and cook, stirring, for 2 minutes. Add 3½ cups water and 1½ teaspoons salt and bring to a boil. Reduce heat to low and cook, covered, until the rice is tender, 18 to 20 minutes. Let sit off the heat for 5 minutes.

3. Meanwhile, spread the almonds on a baking sheet. Toast in oven, tossing occasionally, until golden brown, 5 to 6 minutes. Fluff the rice with a fork and fold in the almonds and dill.

Recipe from Real Simple, image by Anna Williams.

Recipe: Wild Rice, Butternut Squash and Cannellini Stew

Yield: Serves 6

Ingredients

• 1/2 cup (about 1/2 oz.) mixed dried mushrooms
• 1 medium onion
• 8 ounces button mushrooms, rinsed and cut in half
• 1 tablespoon olive oil
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 teaspoons dried thyme
• 3 cups reduced-sodium chicken broth or mushroom broth
• 1 1/2 cups cooked wild rice*
• 1 pound peeled cubed butternut squash*
• 1 can (15 oz.) cannelloni beans, rinsed and drained
• About 1 tsp. kosher salt
• 4 ounces Swiss chard
• Freshly shaved Parmesan cheese

Preparation

1. Put dried mushrooms in a small bowl with 1 cup very hot water, stir, and let stand until softened, about 10 minutes.

2. Meanwhile, cut onion into large chunks, then pulse in a food processor to chop. In a 5- to 6-qt. pan over medium-high heat, cook onion and button mushrooms with oil, pepper, and thyme, stirring occasionally, until lightly browned, 8 to 10 minutes. While onion mixture cooks, put broth in a microwave-safe bowl and microwave until steaming, about 3 minutes.

3. Add broth, rice, squash, beans, and 1 tsp. salt to pan. Cover and bring to a boil over high heat, then reduce heat and simmer until squash is tender when pierced, 8 to 10 minutes. Meanwhile, swish dried mushrooms in soaking liquid to loosen grit. Lift out mushrooms and coarsely chop. Add mushrooms to pot. Carefully pour in soaking liquid, leaving grit behind in bowl.

4. Rinse chard and chop leaves and stems. Add chard to stew and cook until stems are tender, 10 minutes. Add more salt if you like and serve with Parmesan.

Cooked wild rice is available from Trader Joe's; you can also cook your own (do it ahead and freeze in batches). Buy prepared squash in the produce section of many markets.

Image by Leigh Beisch; food styling by Dan Becker, recipe via Sunset.

Recipe: Raspberry and key lime margarita

Makes 4 cocktails

1 pint fresh raspberries (or about 1 cup frozen)

1/2 cup lemon juice

1/3 cup Key lime juice (or 1/2 cup regular lime juice)

1 cup tequila (less if you please)

Combine the raspberries and citrus juices in a blender. Pulse until smooth. Use a fine mesh strainer and a spatula to press the raspberry mixture through into a bowl- this removes the seeds from the berries.

Add the tequila, pour into a pitcher and pour into a salt-rimmed glass with ice. Garnish with half a Key lime or a slice of regular lime.

Image and recipe via tokyo terrace (p.s. her blog is fantastic!)

Recipe: Fresh Corn Fritters

Photo by Sue Ferris

Yield: 4-6 large fritters (depending on size of your batter "drops")

Ingredients

¼ cup all-purpose flour
½ cold milk
pinch of salt
pinch of pepper (white or black)
1-2 dashes paprika
pinch of nutmeg (my addition)
1 teaspoon white sugar
2 eggs
handful of shredded cheese (your choice--I used mozzarella + parmesan)
1 cup fresh corn (approx 4-5 cobs depending on size)
1 Tablespoon oil
fresh chives, snipped
sour cream (for topping - optional)

Preparation

1. Add oil to a skillet or griddle and heat on medium high.

2. With a sharp knife, remove the corn from the cobs--just shave the meatiest part of the kernels off; the deeper part of the kernel is not as sweet.

3. Stir together all dry ingredients. Blend in eggs, milk, cheese, corn and chives until the mixture is somewhat like a thick pancake batter.

4. Drop by spoonful or ¼-½ cup measure into the hot oil in the pan. Fry until bubbles start to appear in the batter between the corn kernels. Flip and fry the reverse side until golden brown.

5. Remove and drain (if needed) on paper towels. Serve hot topped with sour cream and more chives if desired.

I saw these prepared on a public television cooking program. Over the weekend we scored some fresh corn from the Farmer's Market and I cooked up a batch of fritters...so delish! We were out of sour cream so I served ours over a bed of fresh baby spinach with just a squirt of ranch style dressing over the top.

Recipe: Spinich Pesto and Pasta

Serves 6
Hands-On Time: 15m
Total Time: 20m

Ingredients

• 1 pound fettuccine
• 1/4 cup walnuts
• 2 cloves garlic
• 1/2 pound baby spinach (about 10 cups)
• 1/3 cup olive oil
• 1/2 cup grated Parmesan
• kosher salt and black pepper
• 1 tablespoon grated lemon zest

Directions

1. Cook the pasta according to the package directions. Drain and return it to the pot.
2. Meanwhile, in a food processor, pulse the walnuts and garlic until chopped. Add the spinach, oil, 1/4 cup of the Parmesan, and 1/4 teaspoon each salt and pepper. Puree until smooth, scraping down the sides of the processor bowl as necessary.
3. Add the pesto to the pasta and toss to combine. Sprinkle with the lemon zest and the remaining 1/4 cup of Parmesan before serving.

By Kate Merker, March 2009 via.

Recipe: Supper Enchiladas

Yield: Makes 6 servings

Ingredients

• 1 can (10 oz.) red enchilada sauce
• 1 jar (7 oz.) peeled roasted red peppers
• 1/2 cup green salsa (salsa verde, refrigerated or canned)
• 1 cup canned green enchilada sauce (see notes)
• 12 corn tortillas (blue, if available, 5 to 6 in. wide; see notes)
• 2 packages (10 oz. each) frozen chopped spinach, thawed and squeezed dry
• 6 ounces cream cheese or panela, cut into thin slices or small chunks
• 1/2 cup shredded parmesan cheese or packed crumbled cotija cheese
• 6 or 12 large eggs
• 1 1/2 cups shredded mild cheddar cheese (6 oz.)
• 3/4 cup thinly sliced green onions, including tops
• 6 tablespoons chopped fresh cilantro
• 6 to 12 tablespoons sour cream or Mexican crema
• Salt

Preparation

1. In a blender, whirl red enchilada sauce and roasted red peppers until smooth.

2. In a bowl, mix green salsa with green enchilada sauce.

3. Set six ramekins (about 2 cups each, 5 to 6 in. wide or long) on large baking sheets. Pour red sauce mixture equally into ramekins and tilt to coat bottoms. Cut tortillas into quarters. Arrange four pieces in each ramekin, overlapping edges to cover bottom and pressing tortillas down into sauce.

4. Scatter spinach, cream cheese, and 1/4 cup parmesan evenly over tortillas. Lay another four pieces of tortilla over filling in each ramekin; overlap edges to fit. Spoon green sauce over tortillas, coating evenly.

5. Bake, uncovered, in a 375° oven until sauce is bubbling, about 25 minutes (25 to 30 if chilled). Remove pan from oven and immediately, with the back of a large spoon, make one or two slight depressions for eggs near center of each ramekin. Break one or two eggs into each ramekin; sprinkle evenly with cheddar cheese. Return to oven and bake 10 to 12 minutes longer for soft yolks (press yolk gently to test), 12 to 15 minutes for firm yolks.

6. Top each ramekin with green onions, cilantro, a spoonful of sour cream, and a sprinkling of remaining parmesan cheese. Set ramekins on plates. Add salt to taste.

Do-Ahead Tip: You can assemble the enchiladas (through step 4) up to 4 hours ahead; cover and chill.

Notes: Extra green enchilada sauce freezes well. Corn tortillas, particularly in Mexican supermarkets, come in a variety of sizes. If you can't find the size you want, trim larger ones and save the scraps for other uses.

Image and receipe via.

Recipe: Barbequed Steelhead

Ingredients ::

* 2 pounds steelhead fillets
* 1/4 cup butter, melted
* 2 tablespoons lemon juice (I used a fresh-squeezed tangerine)
* 1/4 teaspoon paprika
* 1/8 teaspoon cayenne pepper (I used a pinch of red chili flakes)
* 1/4 cup barbeque sauce (I like Trader Joe's organic BBQ sauce)

Directions ::

1. Preheat an outdoor grill for medium heat, and lightly oil the grate.
2. Arrange the trout fillets on large piece of aluminum foil. Whisk together the butter, lemon juice, paprika, and cayenne pepper; brush the mixture onto the fillets.
3. Cook on the preheated grill until the fish flakes easily with a fork, about 10 minutes; brush the fillets with the barbeque sauce; cook another 2 minutes.

Alternative cooking method ::

I made this last week by pouring the marinade over the fillets and broiling in my oven for 9 minutes. Served mine with Jasmine rice and sauteed fresh green beans--so very good!

Image via, recipe via.

Recipe: Cranberry-Apple French Toast Casserole

Yield: 12 servings

Ingredients

• 2 tablespoons butter
• 2 cups diced Granny Smith apple (about 2 apples)
• 1/4 teaspoon ground cinnamon
• Dash of ground cloves
• 1/4 cup packed brown sugar, divided
• 1 pound dinner rolls, quartered
• Cooking spray
• 1/2 cup sweetened dried cranberries
• 1 1/4 cups apple juice
• 1 1/4 cups 1% low-fat milk
• 3/4 cup whole-berry cranberry sauce
• 1/2 teaspoon grated lemon rind
• 1/4 teaspoon ground nutmeg
• 6 large eggs, lightly beaten
• 1/4 cup sliced almonds, toasted

Preparation

Preheat oven to 250°.

Melt butter in a large nonstick skillet over medium heat. Add apple, cinnamon, and cloves to pan; cook 10 minutes or until lightly browned, stirring frequently. Stir in 2 tablespoons brown sugar; cook 2 minutes or until sugar melts. Remove from heat.

Place quartered rolls on a jelly-roll pan; bake at 250° for 15 minutes. Arrange rolls in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle cranberries evenly over rolls; top with apple mixture. Combine apple juice and the next 5 ingredients (through eggs) in a large bowl, stirring with a whisk. Pour egg mixture over roll mixture; sprinkle with remaining 2 tablespoons sugar. Cover and refrigerate overnight.

Preheat oven to 350°.

Uncover dish, and sprinkle with almonds. Bake at 350° for 55 minutes or until golden.

Cooking Light, November 2007

Recipe: Orange Ribbon Cheesecake

Creamy cheesecake with a glistening topping of caramelized, candy-like orange slices. Prep and Cook Time: about 2 1/4 hours, plus at least 3 1/2 hours to cool and chill.

Notes: For the topping, slice the whole orange as thinly and evenly as possible. Easier still: cut in half lengthwise, then crosswise in thin slices.

Yield: Makes 12 servings

Ingredients

• For topping
• 1 large thin-skinned orange, such as Valencia
• 1 cup sugar
• 2 teaspoons lemon juice
• For cheesecake
• 1 1/4 cups graham cracker crumbs
• 3 tablespoons butter, melted
• 3 packages (8 oz. each) cream cheese, at room temperature
• 3/4 cup sugar
• 4 large eggs, at room temperature
• 2 tablespoons all-purpose flour
• 1/2 cup sour cream
• 1 tablespoon orange-flavored liqueur, such as Grand Mariner or Cointreau, or 2 tsp. vanilla
• 3 tablespoons fresh orange juice

Preparation

1. For topping: Rinse and dry orange. With a sharp knife, slice into thin rounds (between 1/8 and 1/16 in. thick; see Notes), discarding ends and seeds. In a deep 10-in. frying pan or pot over medium-high heat, stir sugar, 3/4 cup water, and lemon juice until sugar is dissolved. Add orange slices and bring to a simmer. Cover and simmer 5 minutes. Uncover and simmer gently, keeping slices in a single layer and turning occasionally, until they're slightly candied and translucent and liquid has the consistency of a thin syrup, about 20 minutes (there should be about 1/2 cup liquid in pan; if less, add enough hot water to make that amount and shake pan to mix water into syrup). Let cool in pan. Cover and chill at least 15 minutes and up to 2 days.

2. For cheesecake: Preheat oven to 300°. Pour graham cracker crumbs into a 9-in. cheesecake pan with removable rim; add butter and mix. Press mixture evenly over bottom and 1/2 in. up sides of pan.

3. In a large bowl, with a mixer on medium speed, beat cream cheese and sugar until smooth. Add eggs 1 at a time, beating after each addition. Beat in flour, sour cream, and liqueur just until incorporated. Pour into crust-lined pan.

4. Bake until center barely jiggles when cake is gently shaken, 60 to 70 minutes. Run a thin-bladed knife between cake and pan rim. Cool completely at room temperature, then cover and chill until cold, at least 3 hours or up to 2 days.

5. Remove pan rim. If any moisture collects on top of cake, gently blot dry. Gently lift candied orange slices from syrup, reserving syrup, and blot dry with a paper towel. Arrange slices, slightly overlapping, over top of cheesecake.

6. Measure orange juice. Bring reserved syrup to a boil over high heat. Stir occasionally until syrup is deep golden brown, 1 to 3 minutes. Remove from heat and carefully stir in orange juice (mixture will bubble up). Let cool to room temperature and generously brush over orange slices (you may have extra syrup).

7. Serve cheesecake, or cover and refrigerate up to 2 days. Use a serrated knife to cut cake, wiping blade clean after each slice.

I really need something like this to perk me up; it's been a rough week. If you bake one let me know how it turns out!

Recipe and image via.

Recipe: Baked Apples with Ginger

Serve these apples warm but have cold, heavy cream to pour over them at the table--or vanilla ice cream is super, too.

Core 6 large baking apples almost to the bottom, and peel halfway down. Mix 1 cup chopped candied or preserved ginger with 1 cup chopped filberts or almonds. Fill cavities with this mixture; put in a baking dish.

Combine 1 cup water, 1 cup sugar, and a 6-ounce glass of currant jelly, and pour into the dish. Bake at 350 degrees for 45 minutes, basting occasionally with the syrup in the pan. Sprinkle the apples with granulated sugar and put under the broiler until brown.

Makes 6 servings.

Recipe from ~ Adventures in Food published by Sunset Magazine © 1964.

Recipe: Rustic Spring Veggies Stew

Yield: Makes 8 servings

Ingredients

* 1/3 cup lemon juice
* 8 artichokes (6 oz. each; see notes)
* 2 onions (6 oz. each)
* 2 heads fresh fennel (1 1/2 lb. total, untrimmed)
* 2 pounds fresh peas in pods (see notes)
* 1 head romaine lettuce (12 oz.)
* 1/4 cup olive oil
* Salt and pepper
* Freshly grated pecorino romano or parmesan cheese

Preparation

1. In a large bowl, combine lemon juice and 2 quarts cold water. Slice off top halves of artichokes and discard; break off and discard outer leaves down to tender, pale green inner ones. Trim off and discard stem ends. With a small, sharp knife, pare off dark green fibrous skin from artichoke bottoms and remaining stems. Cut artichokes in half lengthwise; scoop out and discard fuzzy centers and any thorny petals. Cut each artichoke half in half again lengthwise and drop into lemon water.

2. Peel onions; cut in half lengthwise, then slice lengthwise into 1/4-inch-thick slivers. Rinse fennel; trim off and discard stalks and root ends. Reserve a few leafy sprigs for garnish if desired. Cut heads lengthwise into about 1/4-inch-thick matchsticks. Shell peas. Rinse lettuce well and trim off and discard core; cut leaves into 3-inch lengths.

3. Drain artichokes. In a 5- to 6-quart pan over medium-high heat, frequently stir artichokes, onions, and fennel in olive oil until onions are limp, 7 to 8 minutes. Add 5 cups water and bring to a boil over high heat; cover, reduce heat, and simmer, stirring occasionally, until artichokes are tender when pierced, 12 to 18 minutes.

4. Add peas; bring mixture to a boil over high heat and cook until peas are tender when pierced, 2 to 3 minutes. Stir in lettuce and cook until barely wilted, about 30 seconds. Add salt and pepper to taste. Ladle stew into bowls and garnish with reserved fennel sprigs. Sprinkle with cheese to taste.

You can prepare it through step 3 up to 1 day ahead; cover and chill. Reheat mixture, covered, over medium heat, stirring occasionally, then continue. For a faster version, skip step 1 and replace fresh artichokes with 6 cups frozen artichoke hearts (three 8-oz. packages); after adding water in step 3, reduce cooking time to about 6 minutes. You can also replace fresh peas in pods with 2 cups frozen peas (10 oz.).

Found here.

Recipe: Spinach Mushroom Pasta

Yield
Serves 4

Ingredients
8 ounces whole-wheat pasta
2 tablespoons olive oil
1 garlic clove, minced
1 pound sliced mushrooms
6 ounces cream cheese
1/2 cup milk
8 cups lightly packed spinach
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh chives
1/2 cup grated Parmesan cheese

Preparation
1. Boil 2 qts. water in a large pot and cook pasta according to package directions. Drain and transfer to a large serving bowl.

2. Heat olive oil in a large frying pan, add garlic and mushrooms, and cook until softened, about 5 minutes. Add cream cheese and milk and heat until boiling, stirring often. Add spinach and cook until wilted, about 3 minutes. Season to taste with salt and pepper, then pour over pasta. Sprinkle with chives and serve with Parmesan on the side.

Recipe and image via.

Recipe: Peanut Butter Cupcakes

Ingredients
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup smooth peanut butter
1/4 cup unsalted butter, softened
1/2 cup packed light brown sugar
1 large egg
1/2 teaspoon vanilla
2/3 cup whole milk
1/3 cup heavy cream
4 ounces milk chocolate, finely chopped
1/3 cup chopped peanuts

Directions
1. Make cupcakes: Preheat oven to 350 degrees F.
2. Whisk together flour, baking powder, and salt in a bowl.
3. Beat together peanut butter, butter, and brown sugar in a large bowl with an electric mixer at medium speed until blended, about 2 minutes. Add egg and vanilla and beat until fluffy, about 1 minute. Reduce speed to low and add flour mixture and milk alternately in batches, beginning and ending with flour mixture, then mix until just combined.
4. Divide batter among lined muffin cups (about two-thirds full) and bake in middle of oven until pale golden and a tester inserted in center of a cupcake comes out clean, 18 to 20 minutes. Turn cupcakes out onto a rack and cool completely.
5. Make icing while cupcakes cool: Bring cream to a boil in a small saucepan, then pour over chocolate in a small bowl. Let stand 1 minute, then whisk until smooth.
6. To thicken icing to spreading consistency quickly, spread it on a metal baking sheet and chill until thick and glossy, about 5 minutes. Scrape icing back into bowl and stir until smooth. Spread icing on cupcakes and sprinkle with peanuts.

Yield: 12 servings

Cooks' notes
If you aren't pressed for time, chill icing in bowl, uncovered, stirring occasionally, 20 to 30 minutes before spreading on cupcakes.

Iced cupcakes keep, chilled in an airtight container, 3 days.

Recipe: Balsamic Glazed Halibut

Yield
Makes 2 servings

Ingredients
2 tablespoons balsamic vinegar
1 teaspoon firmly packed brown sugar
1 teaspoon Dijon mustard
2 pieces halibut (each about 1 in. thick and 5 to 6 oz.)
1/2 teaspoon olive oil
Salt and pepper

Preparation
1. In a bowl, mix vinegar, brown sugar, and mustard.

2. Rinse halibut and pat dry. Brush lightly all over with oil and sprinkle with salt and pepper. Heat a 10- to 12-inch nonstick frying pan over medium-high heat. Add fish and cook until browned on the bottom, about 4 minutes.

3. Turn pieces over. Spoon vinegar mixture over browned sides. Lower heat and cook until fish is opaque but still moist-looking in the center (cut to test), 4 to 5 minutes longer. Transfer to plates.

Have a happy weekend and eat something tasty! :)

Recipe and image via.

Recipe: Baked Oatmeal

Autumn is upon us! I always get the urge to bake in the fall, do you? Back-to-school starts for me next week. My classes are all in the afternoon and evening but this looks like a healthy and tasty breakfast I'll have to try. And the topping choices are almost unlimited...yum!

Ingredients
2 cups Quick Quaker® Oats OR 2-1/4 cups Old Fashioned Quaker® Oats, uncooked
1/3 cup granulated sugar
3-1/3 cups fat-free milk
1/2 cup cup liquid egg substitute with yolk or 2 eggs, lightly beaten
2 teaspoons vanilla
1/3 cup firmly packed brown sugar

Preparation
Heat oven to 350º F. Spray 8-inch square glass baking dish with cooking spray.

In large bowl, combine oats and granulated sugar. In medium bowl, combine milk, egg substitute and vanilla; mix well. Add to oat mixture; mix well. Pour into baking dish.

Bake 40 to 45 minutes or until center jiggles slightly. Remove from oven to cooling rack.

Sprinkle brown sugar evenly over top of oatmeal. Using back of spoon, gently spread sugar into a thin layer across entire surface of oatmeal. Return to oven; bake just until sugar melts, about 2 to 3 minutes. Set oven to broil. Broil 3 inches from heat until sugar bubbles and browns slightly, 1 to 2 minutes. (Watch carefully to prevent burning. It may be necessary to turn baking dish.) Spoon into bowls to serve.

Prep Time: 15 min
Cook Time Time: 40 min

Recipe and image via.

Recipe: Cuban Chicken Palomillo with Santa

This recipe is from our local news channel, KGW 8. The "man-on-the-street" (aka Santa Claus) at the end is our good friend, Denny Reed. Please watch the video and then visit YouTube to leave a comment!

And, yes, he IS Santa, I have the photo to prove it...

Image by JHR, copyright 2009.

Recipe: Spaghetti with Clams

Ingredients
1 pound dried spaghetti
1/2 cup extra-virgin olive oil
2 shallots, thinly sliced
5 to 7 cloves garlic, finely chopped
2 1/2 pounds Manila clams, scrubbed clean
1/2 cup fresh parsley, chopped
1/2 cup dry white wine
2 tablespoons unsalted butter, diced into small cubes
Sea salt and freshly ground black pepper
1 lemon, zested, for garnish

Directions
In a large pot, bring to a boil 6 quarts of salted water. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook until al dente, about 8 minutes.

Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic. Add the clams and wine. Cover and simmer for 6 to 8 minutes or until most clams have opened.

Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.

Drain pasta in a colander. Do not rinse pasta with water - this will remove the pasta's natural starches. Place pasta into the clam saute pan and mix thoroughly. Check seasoning.

Pour pasta into large serving bowl. Zest lemon over the dish, being carefull not to zest the white part of the lemon, which is bitter. Garnish with remaining parsley. Serve immediately.

Found HERE.

Recipe: Grilled bread with zucchini, ricotta and basil

4 1/2-inch-thick slices country bread
2 tablespoons olive oil
4 small zucchini (about 2 pounds), thinly sliced lengthwise
1 cup fresh basil, leaves torn
1/4 teaspoon crushed red pepper
kosher salt
1 cup fresh ricotta
Directions

Heat grill to medium-high. Brush the bread with 1 tablespoon of the oil and grill until golden and crisp, about 1 minute per side. Transfer to plates.

Grill the zucchini until tender and slightly charred, 3 to 4 minutes per side. Toss in a large bowl with the basil, red pepper, 1/2 teaspoon salt, and the remaining tablespoon of oil.

Top the bread with the zucchini and ricotta.

Might try this one over the weekend--hope yours is terrific, everyone!

Found HERE.

Recipe: Grilled Cheese - Basic and Beyond

Basic Grilled Cheese

You can make a fantastic sandwich with just great bread, fresh butter, and your favorite cheese:

1. Butter bread slices on 1 side. Turn them over. Lay 2 cheese slices on 1 bread slice. Top with the other bread slice, buttered side up.

2. Heat a medium frying pan over medium heat. Flick a drop of water into the pan; if it sizzles and evaporates, the pan is hot enough.

3. Put sandwich, buttered side down, in pan. Let it cook 3 to 4 minutes, or until golden and crunchy underneath. Turn and let cook another 3 to 4 minutes, or until golden and crunchy.

Choose a cheese that melts well, such as cheddar, jack, Colby, Gruyere, Swiss, fontina, provolone, or brie.

But why stop there?

Grilled Pastrami, Swiss, and Sweet Onion Marmalade on Rye - HERE

Crab and Avocado Grilled Cheese on Sourdough - HERE

Grilled Cheese with Artichoke, Tomato and Black Olive - HERE

Grilled Fresh Mozzarella and Apricot on Sourdough - HERE

Tarragon Veggie Grilled Cheese on Sourdough - HERE

Okay, now I'm hungry! Off to make a grilled cheese sandwich--of any kind!

All recipes and images via Sunset.