Ingredients

• Ingredients
• 1 lb 1% fat cottage cheese
• 2 large eggs, lightly beaten
• 3 ounces parmesan cheese, grated
• salt
• 1 lb ziti pasta
• 2 tablespoons extra virgin olive oil
• 5 medium garlic cloves, minced
• 1 (28 ounce) cans tomato sauce
• 1 (14 1/2 ounce) cans diced tomatoes
• 1 teaspoon dried oregano
• 1/2 cup plus 2 tablespoons fresh basil, chopped
• 1 teaspoon sugar
• black pepper
• 3/4 teaspoon cornstarch
• 1 cup heavy cream
• 8 ounces mozzarella cheese, cut into 1/4 inch pieces

Instructions

1. Directions
2. Adjust oven rack to middle position and heat oven to 350°F Whisk cottage cheese, eggs and 1 cup Parmesan together in medium bowl; set aside. Bring 4 quarts of water to boil in large Dutch oven over high heat. Stir in 1 Tablespoon salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander.
3. Meanwhile, heat oil and garlic in 12 inch skillet over medium heat until garlic is fragrant but not brown. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in 1/2 cup basil and sugar, then season with salt and pepper.
4. Stir cornstarch into heavy cream in small bowl, transfer mixture to Dutch oven set over medium heat. Bring to simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce and 3/4 cup mozzarella, then stir to combine. Add pasta and stir to coat.

Ingredients

• 4 (4 ounce) tilapia fillets
• 2 tablespoons Miami-style sazon
• seasoning (sazon completa)
• 1 serving olive oil cooking spray (such
• as PAM®)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter-margarine blend
• (such as Smart Balance®), melted
• 1 1/2 tablespoons fat-free mayonnaise
• (such as Kraft®)
• 2 tablespoons lemon juice
• 2 teaspoons grated lemon zest
• 1/8 teaspoon dried basil
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt

Instructions

1. DIRECTIONS:
2. 1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a broiler pan with aluminum foil. Spray the broiler pan's rack with olive oil cooking spray.
3. 2. Sprinkle tilapia with sazon seasoning and arrange on the prepared broiler rack.
4. 3. Mix the Parmesan cheese, butter-margarine blend, fat-free mayonnaise, lemon juice, lemon zest, basil, black pepper, onion powder, and celery salt together in a bowl and set aside.
5. 4. Cook the fillets under the preheated broiler until fish is barely opaque, 2 to 3 minutes per side. Spread the Parmesan cheese blend over the fish fillets, return to oven, and continue cooking until the topping is golden brown and the fish flakes easily, 3 to 5 more minutes.

Ingredients

• 1 ½ lb. ball tip steak or flank steak (from Wallace Farms if you're nearby...Nick rocks)
• 3 cloves garlic, minced
• 4 sliced green onions
• 1 t. dried onion
• ½ c. soy sauce
• ¼ c. white wine
• ¼ c. cooking sherry
• ½ T. white wine vinegar
• 1 t. sesame oil
• 1 t. molasses
• 1 t. ginger
• ¼ t. black pepper
• 1 t. red chili flakes
• ½ T. peanut butter
• 3 T. brown sugar
• ¼ c. cornstarch

Instructions

1. 1) Slice meat thin, put in baggie with cornstarch.
2. 2) Put all liquid and dry spices into crockpot, add peanut butter, mix well.
3. 3) Add garlic and 3 green onions. Put meat on top, toss gingerly.
4. 4) Cover and cook on low 4-6 hours

Ingredients

• 1 1/2 c. wing sauce
• 4 cups shredded cooked chicken
• 3 cups cheddar cheese
• Sprinkling bleu cheese
• 3-5 stalks celery

Instructions

1. Bring 1 1/2 cups wing sauce and 1/2 cup water to a simmer. Add 4 cups shredded cooked chicken; heat through. Strain the chicken (reserving the sauce) and spread over ranch-flavored tortilla chips with 3 cups shredded cheddar. Bake, then top with blue cheese, chopped celery and the reserved wing sauce.

Ingredients

• 1/2 cup mayonnaise
• 2 tablespoons chopped sweet pickles
• 2 tablespoons chopped red onion
• 1 1/2 teaspoons freshly squeezed lemon juice
• 1/4 teaspoon garlic powder
• 4 (7-ounce) tilapia fillets
• Olive oil, for brushing
• 1/4 teaspoon salt
• 1/4 teaspoon freshly cracked black pepper
• 1 to 2 loaves French bread
• 2 medium beefsteak tomatoes, cut into 8 slices
• 4 leaves romaine lettuce

Instructions

1. Prepare a grill or preheat a broiler. If using a broiler, line a baking sheet with foil.
2. Combine the mayonnaise, pickles, onion, lemon juice, and garlic powder in a small bowl. Cover and refrigerate until ready to use.
3. Brush the tilapia fillets with some olive oil and season them with the salt and black pepper. Cut the bread into 4 (7-inch) sections, then halve each section lengthwise.
4. Put the fish on the grill or, if broiling, transfer the fillets to the prepared baking sheet. Grill or broil, turning once, until the fish is cooked through, about 6 minutes. Lay the bread on the grill, cut side down, or broiler, cut side up, and grill or broil until toasted, about 1 minute.
5. For 1 sandwich, layer 1 tilapia fillet on the bottom slice of bread, followed by 2 slices of tomato and 1 lettuce leaf. Spread the top slice of bread with 2 tablespoons of the tartar sauce and cover the sandwich. Repeat with remaining bread and filling. Arrange on a serving platter and serve.

Ingredients

• 6 tablespoons canola oil
• 8 corn tortillas, chopped
• 6 cloves garlic, minced
• 1/2 cup chopped cilantro
• 1 medium onion, chopped
• 1-28 ounce can diced tomatoes
• 2 tablespoons ground cumin
• 1 tablespoon chili powder
• 3 bay leaves
• 6 cups chicken stock
• 1 teaspoon salt *
• 1/2 teaspoon cayenne pepper
• 4 large cooked chicken breast halves, shredded
• GARNISH
• Shredded monterey jack cheese
• Diced avocados
• Sour cream (optional)
• 2 corn tortillas, sliced and fried crisp or tortilla chips (optional)

Instructions

1. In dutch oven, heat the oil over medium heat.
2. Add the tortillas, garlic, cilantro and onion, cooking for 2-3 minutes.
3. Add the tomatoes, bringing to a boil.
4. Add cumin, chili powder and bay leaves.
5. Add chicken stock and return to a boil.
6. Reduce heat.
7. Add salt and cayenne and simmer for an additional 30 minutes.
8. Remove bay leaves and stir in shredded chicken.
9. Garnish with Monterrey Jack cheese and avocado, and sour cream and fried tortillas if desired.

Ingredients

• 2 pounds Ground Chuck
• 3 cloves Garlic, Minced (optional)
• 1 can (12 To 14 Ounce) Tomato Sauce
• 1 can (10 Ounce) Ro-tel (diced Tomatoes And Chilies)
• 1/2 teaspoon Salt
• 1 teaspoon Ground Oregano
• 1 Tablespoon Ground Cumin
• 2 Tablespoons Chili Powder (more To Taste)
• 1 can (14-ounce) Kidney Beans, Drained And Rinsed
• 1 can (14-ounce) Pinto Beans, Drained And Rinsed
• 1/4 cup Masa (corn Flour) Or Regular Corn Meal
• 1/2 cup Warm Water
• Individual Bags Of Fritos
• Grated Sharp Cheddar Cheese
• Diced Red Onion (Optional)

Instructions

1. Preparation Instructions
2. Brown ground chuck with garlic in a pot over medium-high heat. Add tomato sauce, Rotel, salt, oregano, cumin, and chili powder. Cover and reduce heat to low. Simmer for 30 minutes.
3. Add drained and rinsed beans. Stir to combine, then cover and simmer for another 20 minutes.
4. Mix masa with water, then add to the chili. Stir to combine and simmer for a final 10 to 15 minutes. Set aside.
5. Serve by slicing the Frito bags open lengthwise. Pile in chili and cheese, and diced onion if using. Serve immediately with plastic forks. A crowd-pleaser!

Ingredients

• 12 oz boneless pork loin chops, or boneless skinless chicken, sliced into 1/4″ slices
• 1 Tablespoon olive oil
• 2 teaspoons minced garlic
• 1 1/2 Tablespoons fresh lemon juice
• 2 teaspoons minced fresh oregano
• 1/2 teaspoon kosher salt
• 1/4 tsp black pepper
• 1/4 C diced tomato
• 1/4 C diced cucumber
• 2 Tablespoons diced red onion
• 6 Tablespoons Greek Style Yogurt
• 1/2 teaspoon lemon zest
• 1/2 Tablespoon fresh minced parsley
• 1/4 teaspoon kosher salt
• 4 Lettuce leaves
• 4 pita bread halves
• 2-3 Tbs crumbled Athenos Feta cheese

Instructions

1. Combine pork, olive oil, garlic, lemon juice, oregano, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper in a shallow dish and set aside. Heat a medium skillet to medium high heat. While pan is heating, combine Greek yogurt, lemon zest, parsley and 1/4 teaspoon salt and set in fridge to chill. Add pork mixture to pan and cook for 3-4 minutes, stirring frequently, until pork is cooked through and then remove from heat. Combine tomato, cucumber, and red onion. Too assemble, place one lettuce leaf in each pita. Divide pork mixture between pitas, add cucumber and tomato mixture and then top with yogurt sauce and a sprinkle of feta.

Ingredients

• Bestest Darndest Chili
• 1 TBS butter or olive oil
• 2 medium onions (I was chop happy and used 3!)
• 4 carrots, peeled and chopped
• 5-7 garlic cloves
• 1 lb beef filet tips or tenderloin, cubed into tiny 1" pieces
• 2 lbs ground beef
• 4 chipotle peppers in adobo sauce + a generous spoonful of the sauce (use
• 2 peppers and no sauce if you can't stand the heat!) 3 TBS chili powder
• 2 TBS cumin
• 2 TBS oregano
• 1 tsp garlic powder
• 1 28-oz can diced tomatoes (I use Muir Glen Fire Roasted) 1 6-oz can tomato paste
• 2 - 3 Shiner Bock beers
• 1 TBS Worcestershire Sauce
• 1 TBS ketchup
• 1 TBS balsamic vinegar
• 2 TBS brown sugar

Instructions

1. Saute the onions and carrots in butter or olive oil until soft and translucent. Add garlic and continue to sauté for a minute longer. Add beef and cook until browned. Add chipotle peppers, chili powder, cumin, oregano, and garlic powder. Stir until well combined and fragrant. Add diced tomatoes, tomato paste and one bottle of beer. Stir until well combined. Add Worcestershire Sauce, ketchup, balsamic vinegar and brown sugar. Stir, bring to a boil and reduce heat to low. Simmer for several hours. After about 2 hours I added another beer to boost the flavor and keep the consistency just right.
2. Husband and I split the third beer to chase the heat of this bestest darndest chili!

Ingredients

• 4 boneless skinless chicken breasts
• 1/4 cup onion, chopped
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 cup very strong coffee (double strength, at least)
• 3/4 cup dark brown sugar
• 1/2 cup cider vinegar
• 1 tablespoon dry mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper (or tricolor pepper)

Instructions

1. Directions:
2. Heat a sauté pan over medium flame, add oil, and sauté onion until transparent, about 8 minutes.
3. Add the minced garlic and sauté for 1 minute, then add the coffee, brown sugar, vinegar, mustard, salt, and pepper (I like using tricolor rather than plain black pepper) and allow it to come to a boil.
4. Reduce the temperature to low and let the mixture simmer for 10 minutes; remove from heat, pour into a glass bowl, cover loosely with paper or cloth towel, and set in the refrigerator to let cool.
5. Place the chicken breasts in a Ziplog bag (or plastic container, in a single layer) and add the cooled marinade. Secure closed and refrigerate for 8 hours or overnight, turning/moving the breasts in the container at least once.
6. Drain marinade from the chicken; set aside and reserve marinade.
7. Using an indoor grill or over medium-hot coals, grill the chicken, covered, for about 20 minutes, turning once, until the juices run clear when pierced (breasts can also be broiled if grilling is unavailable).
8. While the chicken is cooking, pour the reserved marinade into a small saucepan and, over medium heat, bring it to a boil.
9. Reduce the temperature to medium-low and simmer the marinade for 10 minutes to make the sauce, until thickened. Do NOT serve the marinade without cooking it first! It must be cooked to be safe.
10. When marinade has been cooked as the sauce, pour it over the completed chicken before serving.
11. Serve with rice, wild rice, or orzo pasta, along with vegetables and a salad.
12. Read more at: http://www.food.com/recipe/java-chicken-39352?oc=linkback

Ingredients

• 1 cup honey
• 2 cups ketchup
• 1 tablespoon grated fresh ginger
• 1 (7-ounce) can chipotles in adobo sauce
• 3 pounds country style pork ribs, bone in

Instructions

1. Directions
2. In a food processor, combine honey, ketchup, ginger, and 5 chipotles with adobo sauce. Blend until smooth. Taste and add remaining chipotles, or more honey, if desired. If sauce is too thick, thin with a little water or apple juice. Pour half of the sauce over the pork and reserve the rest. Marinate for at least 4 and up to 24 hours.
3. Prepare a grill or grill pan. Grill the pork ribs until cooked to desired doneness. A little charring on the pork is desired. Remove pork from heat and slather with remaining sauce.

Ingredients

• 2 pounds lasagna sheets
• 2 cups hand cut 1/8-inch slices pepperoni
• 4 cups tomato sauce, recipe follows
• 1 pound ricotta
• 16 ounces shredded mozzarella
• 2 pounds bulk Italian sausage, cooked
• 3/4 cup grated Parmesan

Instructions

1. Directions
2. Preheat oven to 375 degrees F.
3. Boil 6 quarts of water, add pinch of salt, and cook pasta to almost done. Remove from water and shock in ice bath.
4. In medium saucepan add pepperoni and saute over medium heat until crispy. Remove from heat and drain on a paper towel.
5. In a 10-by-14-by-3-inch baking pan or dish, pour 1 cup of tomato sauce in bottom and around sides. Layer lasagna sheets on the bottom of the pan, overlapping by 1/2-inch. Add 1/3 amount of ricotta, 1/3 amount of mozzarella, 1/3 amount of sausage, then sprinkle generously with the Parmesan, add 1/2 cup tomato sauce, and 1/4 cup of pepperoni. Repeat this 2 more times.
6. On the very top sheet, top with remaining ricotta, tomato sauce, mozzarella, pepperoni, and dust with Parmesan. Bake for approximately 45 minutes. Remove from oven; let sit for 15 minutes. Cut and serve immediately.

Ingredients

• Ingredients
• 4 teaspoons ancho chili powder
• 1 teaspoon kosher salt
• 6 (10-ounce) center cut bone-in pork chops, about 1-inch thick
• 2 tablespoons olive oil, divided
• 3 tablespoons balsamic vinegar
• 1/2 cup butter maple syrup
• 1/2 cup chicken stock
• Pecans, toasted and chopped, optional garnish

Instructions

1. Directions
2. In a small bowl, combine the chili powder and salt and sprinkle evenly over both sides of the pork chops.
3. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the pork chops and cook until browned, about 2 minutes per side. Reduce the heat to medium, and cook until desired doneness, about for 4 to 6 minutes.
4. In a small skillet, over medium-high heat, add the balsamic vinegar and cook until reduced by half. Stir in the maple syrup and chicken stock. Cook over medium heat until thick and syrupy, about 5 minutes.
5. Transfer to a serving platter and serve with the maple syrup. Garnish with toasted pecans, if desired.