Chiles Rellenos Casserole

Tastes like a Mexican omelet. Leave out the cilantro if you dislike it. Travis is looking forward to eating the leftovers for breakfast.

Good Housekeeping, February 2010

Active Time: 15 minutes

Total Time: 40 minutes

4 Servings

6 large eggs

1 c. reduced-fat milk

2 tbsp all-purpose flour

1/4 tsp sweet paprika

salt and pepper

2 cans (5.75 oz. each) whole green chiles, drained and thinly sliced

1 med. red pepper (8 to 10 oz), cut into 1/4 inch pieces

4 oz. extra-sharp Cheddar cheese, shredded

1/2 c. packed fresh cilantro leaves, finely chopped

Preheat oven to 350F. Grease shallow 2 quart ceramic or glass baking dish.

In large bowl, with wire whisk, mix eggs, milk, flour, paprika, 1/4 tsp salt, and 1/2 tsp freshly ground black pepper until well blended. Stir in chiles, pepper, Cheddar, and half of cilantro; pour into prepared dish.

Bake casserole 35 to 40 minutes or until puffed and golden brown and center still jiggles slightly.

Cool in casserole in dish on wire rack 10 minutes. Garnish with remaining chopped cilantro and cut into squared or wedges to serve.

Winter Vegetable Pot Pie

Great for a cold winter's day. A hearty vegetarian main dish. I mixed up a half batch of Bisquick biscuits instead of making the ones in the recipe basically because I didn't want to have to buy buttermilk. I meant to mix in the thyme with the bisquick but I forgot. The roasted veggies are delicious. Travis said I ruined it by adding in the peas (he hates peas) so I guess I'll leave them out next time. I also left out the dill because I forgot it.

Good Housekeeping, February 2010

Active Time: 50 minutes

Total time: 1 hour 40 minutes

4 Servings

Vegetable Filling

4 med. carrots

1 lg. russet potato

1 lg. sweet potato

1 lg. celery root (1 1/2 lbs)

1 jumbo onion (1 lb) cut into 3/4 inch chunks

2 tbsp olive oil

1 tsp. fresh thyme leaves, finely chopped

salt and pepper

1 can (14 to 14.5 oz) lower-sodium chicken broth (1 3/4 c.)

1/3 c. dry white wine

2 tbsp water

1 tbsp cornstarch

1 c. frozen peas

1/4 c. heavy or whipping cream

Biscuit Topping

1 c. all-purpose flour

1 1/2 tsp. baking powder

1/4 tsp. baking soda

1 tsp. frseh thyme leaves, finely chopped

salt and pepper

2 tbsp. butter or trans-fat free vegetbale shortening

1/2 c. low-fat buttermilk

1 tbsp. fresh dill, chopped

Prepare Vegetable Filling: Preheat oven to 425 F. Peel and cut carrots, potatoes, and celery root into 3/4 inch pieces. In 15 1/2" by 10 1/2 " jelly-roll pan, combine onion, carrots, potatoes, celery root, oil, thyme, 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Toss to coat; spread in even layer. Roast 50 minutes to 1 hour or until vegetables are browned and tender, stirring once halfway through roasting. (Can be prepared to this point up to 1 day ahead; transfer to airtight container and refrigerate.)

Meanwhile, in 4 quart saucepan, heat broth and wine to boiling on medium-high. In small bowl, mix water and cornstarch until blended. Reduce heat to medium and stir in cornstarch mixture. Cook 3 to 4 minutes or until liquid thickens, stirring frequently. Stir in peas and roasted vegetables, then cook 2 to 3 minutes to heat through. Remove from heat and stir in cream.

Spoon vegetable mixture into 8" by 8" ceramic or glass baking dish, spreading mixture evenly.

Prepare Biscuit Topping; In large bowl, combine flour, baking powder, baking soda, thyme, 1/4 tsp salt, and 1/4 tsp freshly ground black pepper until well blended. With pastry blender or two knives used scissors-fashion, cut in butter until coarse crumbs form. With fork, stir in buttermilk just until mixture forms a dough. With tablespoon, scoop generous spoonful onto floured palm, With floured hands, gently pat into 2 inch round (1/2 in. thick) and place on top of vegetable mixture. Repeat with remaining dough, spacing round 1/2 inch apart. (There should be 12 biscuits on top)

Bake 16 to 20 minutes or until Biscuit Topping is puffed and golden brown and Vegetable Filling is bubbling. Cool in pan on wire rack 10 minutes. Sprinkle with chopped dill to serve.

Pork Tenderloin with Pears and Shallots

This was pretty good. I definitely recommend it if you are a pear lover. I used 2 medium Bosc pears and there was more than enough. I found the pear nectar in with the Spanish/Mexican food, if you're not sure where to look.

Bon Appetit, January 2010

Prep: 35 mins

Total: 35 mins

4 Servings

3 tbsp olive oil

2 garlic cloves, finely chopped

1 tbsp chopped fresh thyme plus fresh thyme sprigs for garnish

1 1 1/4-lb pork tenderloin

3 large shallots, each cut into 6 wedges through stem end, peeled

3 unpeeled small Bosc or Anjou pears, quartered, cored

4 tsp butter, room temperature

2 tsp all purpose flour

1 1/2 cups low-salt chicken broth

3/4 cup pear nectar

Preheat oven to 475. Mix oil, garlic, and chopped thyme in small bowl. Rub mixture over pork, shallots, and pears. Heat large ovenproof nonstick skillet over medium-high heat. Add pork and shallots; brown on all sides, turning, about 7 minutes. Transfer shallots to platter. Transfer pork to baking sheet (do not clean skillet). Roast pork until thermometer inserted into center registers 145F, about 10 minutes.

Meanwhile add pears to same skillet and cook over medium-high heat until brown on cut side, turning once or twice, about 4 minutes. Transfer pears to platter (do not clean skillet).

Mix butter and flour in small cup. Add broth, pear nectar, and butter mixture to same skillet; boil until sauce thickens, scraping up browned bits, about 7 minutes.

Slice pork; arrange on platter. Surround with pears and shallots. Drizzle sauce over pork. Garnish with thyme sprigs.

Stuffed Acorn Squash

A delicious and filling vegetarian main course. The recipe makes a lot of filling, so I think you could get away with filling 6 halves if you wanted.

Good Housekeeping, February 2010

Active Time: 35 minutes

Total time: 55 minutes

4 Servings

2 acorn squash (1 1/2 lbs. each), each cut in half and seeded

1 tsp olive oil

2 oz pancetta, finely chopped

1 sm. onion (4 to 6 oz) finely chopped

2 lg. stalks celery, finely chopped

1/8 tsp crushed red pepper

salt and pepper

1 1/2 c. cooked or 1 can (15 oz) low-sodium white kidney (cannellini) beans, rinsed and drained

1/4 c. water

1 pkg. (7.4 oz) heat and serve precooked wild rice (do not heat)

4 tsp. pine nuts (pignoli)

1/2 c. packed fresh basil leaves, thinly sliced

Preheat oven to 375 F. Lind 15 1/2 by 10 1/2 jelly roll pan with foil. On large microwave-safe plate. arrange squash halves in single layer, cut sides down. Microwave on High 9 to 11 minutes or until knife pierces flesh easily.

Meanwhile, in 12 in skillet, heat oil on medium-high until hot. Add pancetta and cook 3 to 4 minutes or until browned and crisp, stirring frequently, With slotted spoon, transfer to paper towels to drain; do not remove skillet from heat. To drippings in skillet, add onions, celery, crushed red pepper, 1/4 tsp salt, and 1/4 tsp freshly ground black pepper.

Cook 4 to 5 minutes or until vegetables are tender and golden brown, stirring frequently. Remove form heat. In small bowl, mash 1/4 cup beans with water. Into vegetables in skillet, stir rice, mashed beans, whole beans, pancetta, 2 tsp pine nuts, and half of basil.

On prepared jelly-roll pan, arrange squash halves in single layer, cut side up. Divide bean mixture among squash cavities, pressing firmly into cavities and mounding on top. Cover pan with foil. Bake 15 minutes. Uncover and bake 5 to 7 minutes longer or until squash and vegetables are golden on top. Garnish with remaining pine nuts and basil.

Chicken with Roasted Grapes and Shallots

I helped Dad make this for Christmas.

Bon Appetit, December 2009

Prep: 15 minutes

Total: 1 hour 35 minutes

4 Servings

1 1/4 lbs assorted seedless grapes (such as green, red, and black), cut into small clusters

6 large shallots (about 10 oz), peeled, laved through root end

1 tbsp chopped fresh thyme plus 6 large sprigs

2 tbsp olive oil, divided

1 4- to 4 1/2- lb chicken, excess fat removed from cavity

Preheat oven to 400 F. Gently toss grape clusters, shallots, chopped thyme, and 1 tbsp olive oil in large bowl to coat. Rub chicken with remaining 1 tbsp olive oil sprinkle inside and out with salt and freshly ground black pepper. Place thyme sprigs in cavity. Place chicken in large roasting pan; arrange grape mixture around chicken. Roast until instant-read thermometer inserted into thickest part of chicken thigh registers 165 F and grapes are shriveled, about 1 hour 10 minutes.

Transfer chicken to platter; let rest 10 minutes. Using slotted spoon, arrange grapes and shallots around chicken. Transfer pan juices to small pitcher; spoon fat from surface of juices discard. Serve chicken with pan juices alongside.

Roasted Onions with Gruyere Croutons

I helped Dad make this for Christmas. It's wonderful!

Bon Appetit, December 2009

8 Servings

12 white pearl onions, peeled

12 red pearl onions, peeled

8 large shallots, peeled, halved, though root end

6 large green onions, dark green tops trimmed

2 medium sweet onions (such as Vidalia), peeled, cut into 3/4- to 1-inch wedges though root end

1 large red onion, peeled, cut into 3/4-to 1-inch wedges through root end

1 brown-skinned onion, peeled, cut into 3/4 to 1 inch wedges through root end

3 tbsp extra-virgin olive oil

1 tbsp fresh thyme leaves

1 tsp coarse kosher salt

1/2 tsp freshly ground black pepper

3 cups coarsely torn 1/2 inch pieces rustic bread with crust

1 cup low-salt chicken broth

6 oz Gruyere cheese, coarsely grated (about 1 1/2 cups packed)

sat salt flakes or crystals1

Preheat oven to 450 F. Combine all onions and shallots in large bowl. Drizzle evenly with olive oil, then sprinkle with thyme, coarse salt, and pepper; toss gently to coat. Spread out in single layer on large rimmed baking sheet.

Roast onions until tender and beginning to brown in spots, 25 to 30 minutes. Scatter bread pieces on another rimmed baking sheet. Bake bread until golden brown, 7 to 8 minutes. Cool bread on baking sheet. Arrange onions in single layer in large casserole dish. DO AHEAD Onions and croutons can be made up to 1 day ahead. Cover onions and refrigerate. Store croutons in airtight container at room temperature. Bring onions to room temperature before continuing.

Preheat oven to 400 F. Spoon broth over onions to moisten. Scatter croutons over; sprinkle with cheese. Bake until heated though and cheese is melted, about 20 minutes. Sprinkle with sea salt flakes and serve.

Treviso, Walnut, and Gruyere Salad

This pretty salad is red and green, perfect for Christmas. Treviso is a red, spear-shaped variety of radicchio.

Bon Appetit, December 2009

8 Servings

1/4 cup white wine vinegar

1 tsp Dijon mustard

1/3 cup olive oil

Coarse kosher salt

1 lb Treviso (about 2 8-oz heads)

4 cups (packed) mixed baby greens or other baby lettuces (about 3 oz)

1/4 cup chopped fresh chives

1 cup (packed) coarsely grated Gruyere cheese (about 4 oz)

1 cup walnut halves, toasted

Whisk vinegar and mustard in small bowl to blend. Gradually whisk in oil. Season dressing to taste with coarse salt and fleshly ground black pepper.

Cut Treviso crosswise into 1/2 inch wide strips; discard bottom 2 to 3 inches. place strips in large bowl; add mixed baby greens and chives. DO AHEAD Dressing and salad can be made 6 hours ahead. Cover separately and chill. Bring dressing to room temperature and rewhisk before using.

Pour dressing over salad and toss to coat. Add cheese and walnuts; toss salad, then transfer to serving bowl.

Buttery Parmesan Mashed Potatoes

I didn't exactly make this. Dad made it on Christmas and it was really good.

Bon Appetit, December 2009

8 Servings

4 1/4 to 4 1/2 lbs Yukon Gold potatoes, unpeeled, scrubbed, cut into 1 inch wide wedges

1/2 cup (stick) butter, diced

1 cup (or more) whole milk

1 1/4 cups freshly grated Parmesan cheese, divided

Fresh Italian parsley springs (optional)

Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain potatoes and return to same pot. Add butter and mash well. Mix in 1 cup milk, then 1 cup cheese. Season to taste with salt and pepper, adding more milk by tablespoonfuls to reach desired consistency. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm covered in 350 F oven 30 to 40 minutes, stirring occasionally.

Mound potatoes in bowl. Sprinkle with remaining 1/4 cup cheese. Garnish with parsley sprigs, if desired.

Roast Chicken with Dried Fruit and Almonds

This turned out well, but I had a not-so-smart moment. First of all I had a 7 lb chicken, not two little ones. Well, it didn't thaw as fast as I expected and then it didn't cook as fast as I expected. So, since I had guests over and needed to serve something fast, I took it out of the oven, sliced off some breast meat and cooked it in the microwave and placed it on top of the dried fruit (and the guests never knew).

Bon Appetit, December 2006

8 Servings

7 tbsp olive oil, divided

3 lbs onions, thinly sliced

1 lb pitted prunes, halved

12 oz pitted dates, halved

10 oz dried apricot halves (about 2 cups)

3 tbsp sugar

1 tsp ground cinnamon

2 4 to 4 1/2 lb chickens, rinsed, patted dry

1 tsp turmeric, divided

1 1/2 cups (or more) water

1/2 cup blanched slivered almonds, toasted

Heat 6 tbsp olive oil in heavy large skillet over medium-high heat. Add onions and saute until deep golden brown, about 30 minutes; sprinkle with salt and pepper. Transfer onions to large bowl; mix in prunes, date, apricots, sugar, and cinnamon. DO AHEAD Can be made 1 day ahead. Cover and chill.

Preheat oven to 350 F. Spread fruit mixture over bottom of large roasting pan. Tuck chicken wing tips under. Rub each chicken with 1/2 tbsp remaining olive oil and 1/2 tsp turmeric. Sprinkle each with salt and pepper; place chickens, side by side, atop fruit mixture. Pour 1 1/2 cups water around chickens. Roast chickens 1 hour. Turn pan around; add more water to fruit mixture by 1/4 cupfuls if beginning to dry. Continue to roast chickens until brown and juices run clear when thigh is pierced, about 45 minutes.

Transfer chickens to carving board; let stand 10 minutes. Spoon fruit onto platter; top with chickens and any accumulated juices. Sprinkle with almonds and serve.

White Bean Salad with Lemon and Cumin

Make sure to start this the night before. You need to soak the beans overnight. I halved it and served it in a bowl (no lettuce leaves). It goes well with the Roast Chicken with Dried Fruit and Almonds.

Bon Appetit, December 2006

8 Servings

2 cups (14 oz) dried Great Northern beans

2 bay leaves

1 1/2 tsp salt

1/2 large red onion, thinly sliced

1/2 cup chopped fresh Italian parsley

6 tbsp olive oil

5 tbsp fresh lemon juice

1 tsp ground cumin

1/2 tsp cayenne pepper

8 large lettuce leaves

Place beans in large bowl. Add enough cold water to cover by 2 inches. Let beans soak overnight.

Drain beans. Place in heavy large saucepan. Add bay leaves and enough cold water to cover by 2 inches; bring to boil. Reduce heat to medium-low and simmer 30 minutes. Add salt and continue to simmer until beans are tender but still hold shape, about 15 minutes longer.

Drain beans and place in large bowl; discard bay leaves. Add onion and parsley. Whisk oil, lemon juice, cumin, and cayenne in medium bowl. Season dressing with salt and pepper. Pour over bean salad; toss gently to combine. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

Tilapia and Mashed Yams with Pancetta-Sage Breadcrumbs

This was really good. The fish was quite fluffy. You don't have to make the mashed sweet potatoes. You can add a different vegetable to go with the fish. But I personally love sweet potatoes!

Bon Appetit, January 2010

Prep: 30 minutes

Total: 45 minutes

4 servings

2 oz thinly sliced pancetta (Italian bacon) chopped

1 cup fresh breadcrumbs (from French or sourdough bread with crust, ground in processor)

1 tbsp plus 1 1/2 tsp chopped fresh sage

2 lbs medium yams (red-skinned sweet potatoes), pierced all over with fork

3 tbsp butter, divided

4 5- to 6-oz tilapia fillets or eight 2- to 3-oz fillets

Saute pancetta in large nonstick skillet over medium heat until crisp. Transfer to small bowl. Add breadcrumbs and 2 tsp chopped sage to drippings in skillet; stir over medium-high heat until breadcrumbs are almost crisp, 5 minutes. Transfer to bowl with pancetta. Cool (reserve skillet).

Place yams on plate and microwave on high until very soft, 5 to 8 minutes per side, depending on size of yam. Transfer yams to work surface. Cut yams in half lengthwise; scoop out pulp and place in medium glass bowl. Discard skin. Add remaining 1 1/2 tsp chopped sage and 1 tbsp butter to yams; mash until almost smooth. Season to taste with salt and freshly ground black pepper.

Sprinkle fish fillets with salt and freshly ground black pepper. Melt remaining 2 tbsp butter in same nonstick skillet over medium-high heat. Add fish fillets and cook until golden brown on outside and just opaque in center, 3 to 4 minutes per side.

If necessary, rewarm yams in microwave. Divide mashed yams among 4 plates. Top each serving with 1 fish fillet, sprinkle generously with pancetta-sage breadcrumbs, and serve.

Lentil Soup with Spicy Italian Sausage

Add in some homemade bread and a side salad and you've got the perfect dinner f0r a cold winter's night. I had just made chicken stock from the roasted chicken I made the night before, so that went right into this soup.

Bon Appetit, January 2010

Prep: 40 minutes

Total: 55 minutes

8 main-course servings

2 tbsp olive oil

1 lb fully cooked hot Italian sausage, cut into 1/2 inch cubes

1 large onion, chopped (about 3 cups)

2 large carrots, peeled, chopped (about 1 3/4 cups)

2 large parsnips, peeled, chopped (about 1 3/4 cups)

2 large celery stalks, chopped (about 1 cup)

2 1/2 tsp dried Italian seasoning blend

1 lb brown lentils (about 2 1/3 cups)

3 quarts (or more) low-salt chicken broth

1 5-oz package baby spinach leaves

Heat oil in large pot over medium-high heat. Add sausage and cook until browned, stirring occasionally, about 5 minutes. Using slotted spoon, transfer sausage to bowl. Add onion, carrots, parsnips, celery and Italian seasoning blend to drippings in pot; cook until onion is translucent and vegetables begin to soften, stirring often, 7 to 8 minutes. Add lentils; stir to coat. Add 3 quarts broth. Bring to boil; reduce heat to medium and simmer until lentils are tender, stirring occasionally and adding more broth by 1/4 cupfuls if soup is too thick, 20 minutes.

Add sausage to soup and simmer until vegetables are tender and flavors blend, 10 to 12 minutes. Season to taste with salt and pepper. Stir in spinach. Cook until spinach is wilted, about 3 minutes.

Spicy Spaghetti with Fennel and Herbs

I used regular bacon, green pickled jalapeños, and regular Parmesan cheese and it still tasted amazing! From eating the leftovers, we found that the spicy flavor gets more pronounced the longer it sits.

Bon Appetit, January 2010

8 Servings

1 3-oz package pancetta (Italian bacon), chopped

1 tbsp olive oil

3 garlic cloves, chopped

2 large red jalapeno chiles, seeded, finely chopped (about 1/4 cup)

2 large fennel bulbs, stalks trimmed, cut into thin wedges with some core attached

1 1/2 cups low-salt chicken broth

4 tbsp finely chopped fresh Italian parsley, divided

2 tbsp fresh lemon juice

1 1/2 tsp crushed fennel seeds

1 lb spaghetti

2 tbsp extra-virgin olive oil

1 1/2 cups finely grated Pecorino Romano or Pecorino Toscano cheese, divided

Saute pancetta in large skillet over medium heat until pancetta is golden. Using slotted spoon, transfer pancetta to paper towels. Add 1 tbsp oil to drippings in skillet. Add garlic and chiles; saute over medium heat 1 minute. Add fennel; cook until beginning to soften, 5 minutes. Mix in broth, 2 tbsp parsley, lemon juice, and fennel seeds. Bring to boil. Reduce heat to low, cover and cook until fennel is very tender, 20 minutes. Remove from heat. Season with salt and pepper.

Cook pasta until tender; drain. Reserve 2 cup cooking liquid. Return pasta to pot.

Uncover skillet with fennel mixture and return to high heat. Cook until almost all liquid is absorbed, about 4 minutes. Add fennel to pasta. Stir in 2 tbsp oil, 1/2 cup cheese, and pancetta. Add cooking liquid by 1/4 cupfuls if dry. Toss pasta; transfer to serving bowl. Sprinkle 2 tbsp parsley over. Serve with cheese.

Pistachio Baklava with Orange-Cardamom Syrup

This was mouth-watering delicious and not difficult, just a little time consuming. I had to pry open a million pistachios with my bare hands (if you can find them shelled, buy them). Watch the sugar and orange juice syrup, because I turned my back and it boiled over. I didn't have any cardamom, and it still tasted good. Though, I have bought some since so I can try again. Check the dimensions on the phyllo dough you buy, I had to cut mine to fit and don't worry if it tears, just keep going. I must say I felt very Greek while making this pastry.

Bon Appetit, January 2010

Makes about 30 Pieces

1 3/4 cups plus 8 tbsp sugar, divided

1 1/4 cups fresh orange juice

1 1/2 tsp ground cardamom

12 oz shelled pistachios, toasted (scant 3 cups)

2 tsp ground cinnamon

1 cup (2 sticks) unsalted butter, melted

30 14x9-inch sheets fresh phyllo pastry or frozen, thawed (from one 16 oz package)

Powdered sugar (optional)

Simmer 1 3/4 cups sugar and orange juice in saucepan over medium heat, stirring to dissolve sugar. Boil over medium heat until reduced to 1 1/2 syrup, about 8 minutes. Add cardamom. Cool syrup.

Place nuts and 2 tbsp sugar in processor. Using on/off turns, process until most of nuts are finely ground (the largest pieces should be the size of small peas). Mix nuts, 6 tbsp sugar, and cinnamon in medium bowl.

Preheat oven to 350. Brush 13x9x2 inch glass baking dish with some of melted butter. Place 1 phyllo sheet on bottom of dish. Brush lightly with melted butter. Repeat 9 more times with phyllo and melted butter. Sprinkle half of pistachio mixture (about 1 1/2 cups) evenly over phyllo. Place 1 phyllo sheet over nuts, brush lightly with butter. Repeat 9 more times with phyllo sheets and melted butter. Sprinkle remaining pistachio mixture evenly over. Place 1 phyllo sheet atop nuts; brush with butter. Repeat 9 more times with phyllo sheets and melted butter.

Using sharp knife, cut diagonally though top phyllo layer from top left corner to bottom right corner. Cut top layer of phyllo into 1 inch wide rows parallel to both sides of first cut. Turn pan and cut rows about 2 1/4 inches wide, forming diamond pattern.

Bake baklava until golden brown and crisp, 50 to 55 minutes. Drizzle syrup evenly over hot baklava. Cool in pan on rack. Recut baklava along lines all the way through layers. DO AHEAD Baklava can be made 2 days ahead. Store airtight ant room temperature.

Sift powdered sugar over, if desired.