Rustic Chicken Pizza *

 1 can refrigerated classic pizza crust

1/4 cup ranch dressing

2 Tbsp grated Parmesan cheese

1 tsp garlic powder

2 cups shredded rotisserie chicken

9 oz frozen spinach, thawed, squeezed to drain

1 jar (7.5 oz) marinated artichoke hearts, drained and coarsely chopped

2 cups shredded asiago cheese

3 plum tomatoes, sliced

Heat oven to 400.  Lightly spray pizza pan or baking sheet with cooking spray.  Unroll pizza crust dough; place in pan.  Starting at center, press out dough with hands to edge of pan.  Bake crust about 6 minutes or until crust begins to dry.  Meanwhile, in a small bowl, mix dressing and parmesan cheese.  Remove partially baked crust from oven. Spread dressing mixture over crust.  Top with chicken, spinach and artichokes.  Sprinkle with asiago cheese.  Top with tomatoes.  Bake 15-20 minutes longer or until cheese is melted and crust is golden brown.  Cut into wedges.  

Serves 6

Chipotle Chili Sloppy Joes *

 1 pound ground beef

1 cup finely chopped sweet onion

1/2 cup finely chopped green pepper

1 jalapeno pepper, seeded and finely chopped

1/2 cup chili sauce

1/2 cup water

2 chipotle peppers in adobo sauce, finely chopped

1 Tbsp brown sugar

1 tsp honey mustard

6 hamburger buns

2 Tbsp butter, softened

In a skillet, cook beef, onion, green pepper and jalapenos until beef is no longer pink, breaking into fine crumbles.  Drain and return to pan.  Stir in chili sauce, water, chipotles, brown sugar and mustard;; bring to a boil.  Simmer, uncovered, 8-10 minutes or until slightly thickened, stirring occasionally.  Lightly spread cut sides of buns with butter; arrange on a baking sheet, buttered side up.  Broil 3-4 minutes until lightly toasted.  Fill with beef mixture.  

Serves 6

 

Orange, Red Onion and Cilantro Salad*

 1 Tbsp EVOO

1 tsp grated lime rind

1 Tbsp fresh lime juice

1/4 tsp salt

1/8 tsp cayenne pepper

1/4 cup very thinly sliced red onion

4 oranges, peeled and sliced

1/4 cup chopped fresh cilantro

Combine EVOO, lime rind, lime juice, salt and cayenne pepper in a bowl.  Add onion and oranges; toss to coat.  Arrange orange mixture on platter;; top with cilantro.

Serves 4

Egg Ravioli *

 1/2 cup ricotta cheese

2 1/2 Tbsp chopped fresh basil

4 tsp EVOO

2 tsp grated lemon rind

1/2 tsp freshly ground black pepper

1/4 tsp kosher salt

2/3 oz Parmesan cheese, grated

16 round pot sticker wrappers

8 unbroken egg yolks

1 large egg white, lightly beaten

4 tsp chopped fresh chives

Combine ricotta, basil, EVOO, lemon rind, black pepper, salt, parmesan cheese in small bowl.  Roll each pot sticker wrapper to 4 inches in diameter.  Divide ricotta mixture into 8 portions (about 1 Tbsp each).  Place 1 portion in the center of each of 8 wrappers.  Make a well in the ricotta mix about the size of an egg yolk.  Place 1 unbroken yolk in each well.  Brush the edge of each pot sticker wrapper with egg white.  Cover each with 1 pot sticker wrapper, pressing edges firmly between your thumb and forefinger to seal ravioli tightly.  Bring a large pot of water to a gentle boil; carefully drop each ravioli into water.  Cook 2 1/2 minutes or until dough is cooked and yolk is cooked but still runny.  Remove each ravioli with a slotted spoon to a small plate.  Sprinkle with chives.  

Italian Style Lentil Soup *

 1 pound ground beef

2 medium onions, chopped

2 celery ribs, thinly sliced

1 carrot, chopped

1 cup dried lentils

1/4 cup minced fresh parsley

1 Tbsp beef bouillon granules

1 tsp garlic powder

1/2 tsp pepper

5 1/2 cups water

1 can (6 oz) tomatoe paste

2 Tbsp white vinegar

2 tsp brown sugar

1/2 tsp salt

2 Tbsp shredded parmesan cheese

In large pot, brown ground beef with onions, celery and carrot.  Drain grease and return to pot.  Stir in lentils, parsley, bouillon, garlic, pepper and water.  Bring to a boil.  Reduce heat and simmer, covered, for 20-25 minutes or until lentils are tender, stirring occasionally.  Stir in tomato paste, vinegar, sugar and salt; heat.  Serve with cheese.

Serves 4

Turtle Shortbread Cookies *

 1 1/2 cups butter, softened

1/2 cup sugar

1 tsp almond extract

4 cups all purpose flour

1/2 tsp salt

24 caramels

6 oz semisweet chocolate chips

2 tsp shortening

1 cup chopped pecans

6 dozen pecan halves

Heat oven to 350.  In large bowl, mix butter, sugar and almond extract.  Stir in flour and salt.  If dough is crumbly, mix in 1-2 Tablespoons additional softened butter.  Divide dough into 12 equal parts.  Roll each part into 1/4" thick circle.  If dough is sticky, chill about 15 minutes.  Cut each circle into 6 wedges.  Place wedges 1 inch apart on ungreased cookie sheet.  Bake 8-10 minutes or until set.  Immediately remove from cookie sheet to wire rack.  Cool completely, about 30 minutes.  Meanwhile in small saucepan, heat caramels over medium heat about 10 minutes.  Stir frequently, until melted.  If caramel is too thick, add1 Tbsp water at a time to slightly thin out.  Just be careful it doesn't get too watery.  In small microwaveable bowl, microwave chocolate chips and shortening uncovered for 1 minute at a time until completely melted.  Stirring after each minute.  Dip an edge of each cookie (it's ok to get half the cookie in there!) into melted caramel, then into chopped pecans.  Place a dot of melted chocolate on top of each cookie; place pecan half on chocolate.  Drizzle any remaining chocolate on tops of cookies.  

Makes....A LOT

Roasted Garlic Hummus *

 1 large head garlic, whole and unpeeled

3 cups canned chickpeas, rinsed and drained

Zest and juice of 1 lemon

1/4 cup tahini

1/4 cup EVOO

Sea salt and Freshly Ground Black Pepper

Fresh veggies or triscuit crackers for serving

Preheat oven to 425.  Cut off top of garlic head so you can just see the tops of cloves peeking through.  Discard top, then sit garlic on a piece of foil and seal ends tightly, while leaving parcel slightly baggy.  Place on small foil pan and bake for 45 minutes.  Let cool in foil wrapping.  Put chickpeas in food processor.  Add lemon zest and juice; squeeze in soft flesh from roasted garlic.  Spoon in tahini and 1/4 cup oil.  Blitz to a smooth puree.  Add up to 1/4 cup cold water to get desired consistency, blitzing as you add. Add 1 tsp salt and pepper.  Taste and season with more salt if desired.  Place in serving dish.  Drizzle olive oil on top if desired and serve.  Serve with veggies or crackers.  Refrigerate any leftovers.

Serves 8

Hearty Minestrone *

1 pound ground beef

6 cups water

1 (28 oz) can stewed tomatoes

1 cup chopped onion

1 cup chopped celery

1 cup chopped bell pepper

1 cup sliced carrot

2 tsp salt

1 tsp garlic powder

1 tsp Worcestershire sauce

1/4 tsp black pepper

3 bay leaves

1 (14 oz) can red kidney beans, rinsed and drained

1 cup shredded cabbage

1/2 cup dry macaroni

Shredded parmesan cheese for topping

Heat a stockpot over medium high heat.  Brown ground beef, then drain.  Return to stockpot.  Add the water, undrained tomatoes, onion, celery, bell pepper, carrot, salt, garlic powder, Worcestershire sauce, black pepper and bay leaves.  Bring to a boil; reduce the heat.  Simmer, covered, stirring occasionally,, for about 1 hour.  Add beans, cabbage and macaroni.  Mix well and cover.  Simmer over low heat, stirring occasionally, for 30 minutes.  Discard bay leaves.  Ladle into soup bowls and sprinkle with parmesan cheese.

Serves 8