Bon Appétit: Smashed Potatoes

Ingredients:

Recipe makes 4 servings

1 1/2 pounds small yellow-fleshed potatoes
1/4 cup olive oil
1 teaspoon butter at room temperature
2 tablespoons balsamic vinegar
3 cloves garlic, minced
1 teaspoon dried rosemary
1/2 teaspoon dried sage
1/2 teaspoon ground thyme
1/2 teaspoon dried savory
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper

Directions:

Place potatoes in a saucepan, fill with water to cover the potatoes, and bring to a boil.

Reduce heat to a simmer, and cook the potatoes until tender but not mushy, about 20 minutes.

Drain and allow potatoes to cool.

While potatoes are cooking, combine olive oil, butter, balsamic vinegar, garlic, rosemary, sage, thyme, savory, sea salt and pepper in a bowl.

Stir with a fork to combine well.

Preheat an oven to 450 degrees F (230 degrees C).

Line a baking sheet with parchment paper.

Place the potatoes in a single layer on the prepared baking sheet, and lightly press down on the potatoes to partially crush them.

Spoon the oil-herb mixture over each potato.

Bake in the preheated oven until the edges of the potatoes are beginning to crisp, about 25 minutes.

Cool for about 5 minutes before serving.

Bon Appétit: Slow Cooker Salisbury Steak

Ingredients:

Recipe makes 8 servings

2 pounds lean ground beef
1 (1 ounce) envelope dry onion soup mix
1/2 cup Italian seasoned bread crumbs
1/4 cup milk
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 (10.75 ounce) cans condensed cream of chicken soup
1 (1 ounce) packet dry au jus mix
3/4 cup water

Directions:

In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands.

Shape into 8 patties.

Heat the oil in a large skillet over medium-high heat.

Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet.

Place browned patties into the slow cooker stacking alternately like a pyramid.

In a medium bowl, mix together the cream of chicken soup, au jus mix, and water.

Pour over the meat.

Cook on the Low setting for 4 or 5 hours, until ground beef is well done.

Bon Appétit: Almond Bear Claws

Ingredients:

Recipe makes 24 pastries

1/3 cup almond paste
2 3/4 cups ground almonds
1/2 cup white sugar
1 pinch salt
2 tablespoons butter
2 egg whites
1/2 teaspoon almond extract
2 teaspoons amaretto liqueur
3 pounds puff pastry
1 egg
1 tablespoon water
3 tablespoons sliced almonds, for garnish
3 tablespoons confectioners’ sugar for dusting

Directions:

In a large bowl, beat almond paste with an electric mixer to break it apart.

Add the almonds, sugar, and salt; continue to mix until the almond paste is no longer lumpy.

Stir in the butter, egg whites, almond extract and amaretto liqueur on high speed until its as fluffy as you can get it.

Set aside.

Using half of the dough at a time, roll it out on a lightly floured surface into a rectangle that is about 8 inches wide and 1/4 inch thick.

Trim the edges of the dough.

Cut the dough in half lengthwise to make two 4 inch wide strips.

Preheat the oven to 400 degrees F (200 degrees C).

Line baking sheets with parchment paper.

Fill a pastry bag halfway with the almond filling and pipe a stripe of filling down the center of each strip.

Whisk together the egg and water.

Brush onto one edge of each strip.

Fold each strip over the filling and press gently to seal it.

Brush each piece with egg wash and sprinkle sliced almonds over the top.

Cut into 3 to 4 inch pieces, then cut 1/2 inch slits into the sealed edge to make the ‘'claws’‘.

Place the bear claws at least two inches apart on baking sheets.

Refrigerate and repeat with the second half of the dough.

Bake in the preheated oven until almonds are toasted and pastry is golden brown, 25 to 30 minutes.

Cool and dust with confectioners’ sugar right before serving.

Bon Appétit: Coconut Shrimp

Ingredients:

Recipe makes 6 servings

1 egg
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
24 shrimp
3 cups oil for frying

Directions:

In medium bowl, combine egg, 1/2 cup flour, beer and baking powder.

Place 1/4 cup flour and coconut in two separate bowls.

Hold shrimp by tail, and dredge in flour, shaking off excess flour.

Dip in egg/beer batter; allow excess to drip off.

Roll shrimp in coconut, and place on a baking sheet lined with wax paper.

Refrigerate for 30 minutes.

Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.

Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown.

Using tongs, remove shrimp to paper towels to drain.

Serve warm with your favorite dipping sauce.

Bon Appétit:  Easy Slow Cooker Meatballs

Ingredients:

Recipe makes 16 meatballs

1 1/2 pounds ground beef
1 1/4 cups Italian seasoned bread crumbs
1/4 cup chopped fresh parsley
2 cloves garlic, minced
1 medium yellow onion, chopped
1 egg, beaten
1 (28 ounce) jar spaghetti sauce
1 (16 ounce) can crushed tomatoes
1 (14.25 ounce) can tomato puree

Directions:

In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg.

Shape the mixture into 16 meatballs.

In a slow cooker, mix the spaghetti sauce, crushed tomatoes, and tomato puree.

Place the meatballs into the sauce mixture.

Cook on Low for 6 to 8 hours.

Bon Appétit: Italian Grilled Cheese Sandwiches

Ingredients:

Recipe makes 6 servings

1/4 cup unsalted butter
1/8 teaspoon garlic powder (optional)
12 slices white bread
1 teaspoon dried oregano
1 (8 ounce) package shredded mozzarella cheese
1 (24 ounce) jar vodka marinara sauce

Directions:

Preheat your oven’s broiler.

Place 6 slices of bread onto a baking sheet.

Spread a small handful of the mozzarella cheese over each slice.

Top with the remaining 6 slices of bread.

Mix together the butter and garlic powder, brush some over the tops of the sandwiches, or spread with the back of a tablespoon.

Sprinkle with dried oregano.

Place baking sheet under the broiler for 2 to 3 minutes, until golden brown.

Remove pan from oven, flip sandwiches, and brush the other sides with butter, and sprinkle with oregano.

Return to the broiler, and cook until golden, about 2 minutes.

Cut sandwiches in half diagonally, and serve immediately with vodka sauce on the side for dipping.

West Virginia School Meal Effort Not Starting from Scratch

Students should notice West Virginia’s ambitious new plan to target child hunger while improving academic performance when they arrive this fall.

Expanding access to breakfast is likely the first component of the Feed to Achieve Act that will emerge following its signing by Governor Earl Ray Tomblin earlier this month, said Richard Goff, executive director of the Office of Child Nutrition at the state Department of Education.

“The game changer for our program and for the kids in West Virginia is the breakfast delivery strategy,“ said Goff, a 23-year veteran of the department. “For the first time in my tenure, it makes the meal program part of the educational day. It’s not an interruption. That’s where we’ll see the big change.“

A nearly unanimous Legislature passed the new law this session. It aims to provide free, nutritious breakfast and lunch for all public school students, from prekindergarten through 12th grade. The measure cited research that links healthy eating to improved student attendance, attentiveness, behavior, test scores and overall achievement.

The legislative debate surrounding Feed to Achieve included anecdotes about children showing up to class hungry from school officials and lawmakers, some of whom were those students growing up. Goff said he routinely fields phone calls on the topic during the week students statewide take the annual standardized test.

“There is this sense of urgency regarding school meals,“ Goff said. “Why is that sense of urgency not present every week of the school year? It’s important every day.“

Supporters consider West Virginia’s approach innovative, though the underlying problem is also being tackled elsewhere. The Ending Child Hunger in Alabama campaign, for instance, includes schools in its game plan and launched late last month. Nearly 300 public schools in Los Angeles, meanwhile, provide breakfast that students can take to class. But some teachers there have complained that the program eats into instruction time and that food left in classrooms attracts bugs and rodents, according to the union that represents them.

“That’s disturbing to me. They have a problem in California,“ Goff said. “We don’t have that in West Virginia. We have yet to receive any complaints like that.“

All West Virginia schools provide breakfast, Goff said. Several also offer breakfast in the classroom, grab-and-go meals for tardy students and breakfast after first period. Goff is upbeat about Feed to Achieve because it builds on those and other programs already offering meals to students, he said. More than 280 schools in 35 counties already offer free breakfast and lunch, for example, because their communities qualify for federal subsidies, Goff said.

“It does not place a huge burden on the school systems,“ Goff said. “All it does is support, supplement and promote child nutrition programs that are already in place in West Virginia.“

Feed to Achieve has its hurdles. Both Goff’s department and each of the 55 county school districts must set up a special fund to attract and spend private donations. The goal is to fund additional or expanded programs. Goff cited how just over a third of students eat breakfast at school, though around 59 percent can receive free or reduced-price meals because of their household’s income, Goff said. The lunch participation rate is nearly 65 percent.

A learning curve also accompanies the new law. Goff plans to train his staff and then brief each county’s food service director. That’s also an opportunity to dispel misgivings about the new law, he said. Feed to Achieve does not require counties to solicit donation, nor does it require children to eat at school, Goff said.

“We’re not going to force-feed kids. That’s ridiculous,“ Goff said. “If a family elects to have breakfast at home, that’s what they’ll do. The key words are availability and access.“

The West Virginia School Board Association plans to review Feed to Achieve and other legislation passed this session at a June 08 meeting, Executive Director Howard O’Cull said Friday. O’Cull also said he has yet to field any comments from county officials about that new law.

Bon Appétit: Perfect Baked Potato

Ingredients:

Recipe makes 1 serving

1 medium baking potato
1 teaspoon olive oil
1/2 teaspoon salt
2 teaspoons butter
1 pinch freshly ground black pepper
1/4 cup shredded Cheddar cheese

Directions:

Preheat the oven to 300 degrees F (150 degrees C).

Scrub the potato, and pierce the skin several times with a knife or fork.

Rub the skin with olive oil, then with salt.

Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown.

Slice the potato down the center, and serve with butter and black pepper.

Sprinkle shredded Cheddar cheese over the top, if desired.

Bon Appétit: Tangy Chicken

Ingredients:

Recipe makes 4 servings

1 (2 to 3 pound) whole chicken, cut into pieces
1/2 cup barbecue sauce
3 tablespoons plum jam
1 (1 ounce) package dry onion soup mix

Directions:

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, combine the barbecue sauce, plum jam and onion soup mix.

Place the chicken pieces in a 9x13 inch baking dish and pour mixture over the chicken, coating thoroughly.

Bake at 350 degrees F (175 degrees C) for about 1 hour, or until chicken juices run clear.

Bon Appétit: Slow Cooker Carnitas

Ingredients:

Recipe makes 10 servings:

  1 teaspoon salt
  1 teaspoon garlic powder
  1 teaspoon ground cumin
  1/2 teaspoon crumbled dried oregano
  1/2 teaspoon ground coriander
  1/4 teaspoon ground cinnamon
  1 (4 pound) boneless pork shoulder roast
  2 bay leaves
  2 cups chicken broth

Directions:

Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl.

Coat pork with the spice mixture.

Place the bay leaves in the bottom of a slow cooker and place the pork on top.

Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.

Cover and cook on Low until the pork shreds easily with a fork, about 10 hours.

Turn the meat after it has cooked for 5 hours.

When the pork is tender, remove from slow cooker, and shred with two forks.

Use cooking liquid as needed to moisten the meat.

Bon Appétit: Mexican Rice

Ingredients:

Recipe makes 6 servings

  1 cup long grain white rice
  1 tablespoon vegetable oil
  1 1/2 cups chicken broth
  1/2 onion, finely chopped
  1/2 green bell pepper, finely chopped
  1 fresh jalapeno pepper, chopped
  1 tomato, seeded and chopped
  1 cube chicken bouillon
  salt and pepper to taste
  1/2 teaspoon ground cumin
  1/2 cup chopped fresh cilantro
  1 clove garlic, halved

Directions:

In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes.

Pour in chicken broth, and bring to a boil.

Stir in onion, green pepper, jalapeno, and diced tomato.

Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic.

Bring to a boil, cover, and reduce heat to low.

Cook for 20 minutes.

Feed to Achieve Act; New Law Targets Student Hunger

West Virginia is moving ahead with plans to combat child hunger through its public schools.

Governor Earl Ray Tomblin marked his approval of the Feed to Achieve Act with a ceremony at Berkeley Heights Elementary.

The legislation passed during the recent session aims to ensure all school children receive breakfast and lunch at school.

It calls for county-based foundations that would collect private donations to expand meal programs.

The new law encourages efforts to improve food quality, as with farm-to-school programs or community gardening pilots.

It also promotes such programs as “grab and go” breakfasts so more students eat at school.

Tomblin was joined at the Eastern Panhandle school by Senate Majority Leader John Unger. The Berkeley County Democrat chaired a special Senate committee on child poverty this session.

Bon Appétit: Churros

Ingredients:

Recipe makes 4 servings

  1 cup water
  2 1/2 tablespoons white sugar
  1/2 teaspoon salt
  2 tablespoons vegetable oil
  1 cup all-purpose flour
  2 quarts oil for frying
  1/2 cup white sugar, or to taste
  1 teaspoon ground cinnamon

Directions:

In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil.

Bring to a boil and remove from heat.

Stir in flour until mixture forms a ball.

Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C).

Pipe strips of dough into hot oil using a pastry bag.

Fry until golden; drain on paper towels.

Combine 1/2 cup sugar and cinnamon.

Roll drained churros in cinnamon and sugar mixture.

Bon Appétit: Peach French Toast

Ingredients:

Recipe makes 8 servings

  1 cup packed brown sugar
  1/2 cup butter
  2 tablespoons water
  1 (29 ounce) can sliced peaches, drained
  12 (3/4 inch thick) slices day-old French bread
  5 eggs
  1 tablespoon vanilla extract
  1 pinch ground cinnamon, or to taste

Directions:

In a saucepan, stir together the brown sugar, butter and water.

Bring to a boil, then reduce heat to low, and simmer for 10 minutes, stirring frequently.

Pour the brown sugar mixture into a 9x13 inch baking dish, and tilt the dish to cover the entire bottom.

Place peaches in a layer over the sugar coating, then top with slices of French bread.

In a medium bowl, whisk together the eggs and vanilla.

Slowly pour over the bread slices to coat evenly.

Sprinkle cinnamon over the top.

Cover and refrigerate for 8 hours or overnight.

Remove the dish from the refrigerator about 30 minutes before baking to come to room temperature.

Preheat the oven to 350 degrees F (175 degrees C).

Bake for 25 to 30 minutes in the preheated oven, or until the bread is golden brown.

Spoon out portions to serve.

Bon Appétit: Spinach, Pear and Feta Salad

Ingredients:

Recipe makes 4 servings

  2 pears, cored and thinly sliced
  1 cup diet lemon-lime soda
  4 cups baby spinach leaves
  1 shallot, finely chopped
  1/2 cup crumbled feta cheese
  1/2 cup toasted pine nuts
  1/2 cup raspberry vinaigrette salad dressing

Directions:

Place the pears in a bowl with the lemon-lime soda.

Set aside; this will keep them from turning brown.

Place the baby spinach in a serving bowl, and add the shallot, feta cheese and pine nuts.

Drain the pears, and discard the soda.

Add pears to the salad, and toss to blend.

Serve with raspberry vinaigrette dressing

Bon Appétit: Garlic Chicken

Ingredients:

Recipe makes 4 servings

  2 teaspoons crushed garlic
  1/4 cup olive oil
  1/4 cup dry bread crumbs
  1/4 cup grated Parmesan cheese
  4 skinless, boneless chicken breast halves

Directions:

Preheat oven to 425 degrees F (220 degrees C).

Warm the garlic and olive oil to blend the flavors.

In a separate dish, combine the bread crumbs and Parmesan cheese.

Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture.

Place in a shallow baking dish.

Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

Bon Appétit: Barbeque Bacon Chicken Bake

Ingredients:

Recipe makes 4 servings

  cooking spray
  8 slices bacon
  4 skinless, boneless chicken breast halves
  3/4 cup barbeque sauce

Directions:

Preheat oven to 350 degrees F (175 degrees C).

Spray a 9x13-inch baking dish with cooking spray.

Cook bacon in a skillet over medium heat until the edges begin to crisp, about 5 minutes; drain bacon on paper towels.

Wrap each chicken breast with 2 slices of bacon in an x-shaped pattern and place into the prepared baking sheet with bacon ends underneath.

Bake in the preheated oven for 30 minutes; spread barbeque sauce over chicken breasts and bake until the juices run clear, the chicken is no longer pink inside, and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), 10 to 15 more minutes.

Bon Appétit: Refried Beans (No Refry!)

Ingredients:

Recipe makes 15 servings

  1 onion, peeled and halved
  3 cups dry pinto beans, rinsed
  1/2 fresh jalapeno pepper, seeded and chopped
  2 tablespoons minced garlic
  5 teaspoons salt
  1 3/4 teaspoons fresh ground black pepper
  1/8 teaspoon ground cumin, optional
  9 cups water

Directions:

Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker.

Pour in the water and stir to combine.

Cook on High for 8 hours, adding more water as needed.

Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.

Once the beans have cooked, strain them, and reserve the liquid.

Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Bon Appétit: Creamy Caramel Flan

Ingredients:

Recipe makes 1 10 inch round

  3/4 cup white sugar
  1 (8 ounce) package cream cheese, softened
  5 eggs
  1 (14 ounce) can sweetened condensed milk
  1 (12 fluid ounce) can evaporated milk
  1 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees F (175 degrees C).

In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden.

Pour into a 10 inch round baking dish, tilting to coat bottom and sides.

Set aside.

In a large bowl, beat cream cheese until smooth.

Beat in eggs, one at a time, until well incorporated.

Beat in condensed and evaporated milk and vanilla until smooth.

Pour into caramel coated pan.

Line a roasting pan with a damp kitchen towel.

Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack.

Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.

Bake in preheated oven 50 to 60 minutes, until center is just set.

Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight.

To unmold, run a knife around edges of pan and invert on a rimmed serving platter.

Bon Appétit: Sausage Egg Muffins

Ingredients:

Recipe makes 1 dozen

  1/2 pound ground pork sausage
  12 eggs, beaten
  1/2 (4 ounce) can chopped green chile peppers, drained
  1 small onion, chopped
  1 teaspoon garlic powder
  salt and pepper to taste

Directions:

Preheat oven to 350 degrees F (175 degrees C).

Lightly grease 12 muffin cups.

Place sausage in a large, deep skillet

Cook over medium high heat until evenly brown.

Drain and set aside.

In a large bowl, combine eggs, chiles, onion, garlic powder, salt pepper and sausage; mix well.

Spoon 1/4 cup of sausage mixture into each prepared muffin cup.

Bake in preheated oven for 15 to 20 minutes, until egg has set and a toothpick inserted into each ‘muffin’ comes out clean.

Bon Appétit: Baked Eggs

Ingredients:

Recipe makes 1 serving

  1/3 cup marinara sauce
  1/2 teaspoon red pepper flakes
  salt and freshly ground black pepper to taste
  1 1/2 teaspoons chopped fresh flat-leaf parsley
  2 eggs
  1 tablespoon finely shredded Parmigiano-Reggiano cheese
  2 teaspoons olive oil
  2 tablespoons heavy whipping cream
  2 slices toast

Directions:

Preheat oven to 400 degrees F (200 degrees C).

Spoon marinara sauce into the bottom of a small baking dish, about 1/4 inch high.

Sprinkle with red pepper flakes, salt, black pepper, and parsley.

Make a narrow well in the center of the sauce for the eggs.

Crack each egg into a ramekin, then pour into the baking dish over the marinara sauce.

Sprinkle with Parmigiano-Reggiano cheese, olive oil, and cream.

Season with salt and black pepper to taste.

Bake in the preheated oven until yolks are just set, 10 to 12 minutes.

Serve with toast.

Bon Appétit: Thai Pork Fried Rice

Ingredients:

Recipe makes 4 servings

3 tablespoons peanut oil
2 cloves garlic, minced
3/4 pound boneless pork chops, cut into bite-size pieces
1 cup leftover cooked rice, preferably several days old
2 teaspoons soy sauce
1 teaspoon fish sauce
1 cup mung bean sprouts
1/2 small white onion, chopped
10 grape tomatoes, halved
3 dried Thai chile peppers, or more to taste
1/4 cup chopped fresh cilantro
1 egg, beaten
1 green onion, chopped
1/4 teaspoon ground white pepper
1/2 lime, juiced

Directions:

Heat a large wok over high heat until small wisps of smoke rise from the wok.

Pour peanut oil into the wok and quickly stir garlic into the hot oil, followed by pork.

Cook and stir until pork is browned and no longer pink inside, about 5 minutes.

Stir rice into pork mixture; add soy sauce and fish sauce.

Cook and stir mixture for about 30 seconds.

Mix mung bean sprouts, onion, grape tomatoes, dried chiles, and cilantro into rice.

Cook and stir until mung bean sprouts are slightly wilted and translucent, 2 to 3 minutes.

Push the fried rice up the sides of the wok, leaving a bare spot in the center.

Pour beaten egg into the bare spot and scramble egg until firm and no longer runny, about 1 minute.

Stir fried rice with scrambled egg, sprinkle with green onion and white pepper, and remove from heat.

Squeeze lime juice over the top and toss rice lightly to combine.

Remove dried chiles before serving.

Bon Appétit: Slow Cooker Italian Beef

Ingredients:

Recipe makes 10 servings

3 cups water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (5 pound) rump roast

Directions:

Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan.

Stir well, and bring to a boil.

Place roast in slow cooker, and pour salad dressing mixture over the meat.

Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours.

When done, remove bay leaf, and shred meat with a fork.

Bon Appétit: Baby Spinach Omelet

Ingredients:

Recipe makes 1 serving

2 eggs
1 cup torn baby spinach leaves
1 1/2 tablespoons grated Parmesan cheese
1/4 teaspoon onion powder
1/8 teaspoon ground nutmeg
salt and pepper to taste

Directions:

In a bowl, beat the eggs, and stir in the baby spinach and Parmesan cheese.

Season with onion powder, nutmeg, salt, and pepper.

In a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set.

Flip with a spatula, and continue cooking 2 to 3 minutes.

Reduce heat to low, and continue cooking 2 to 3 minutes, or to desired doneness.

Bon Appétit: Caesar Salad

Ingredients:

Recipe makes 6 servings

6 cloves garlic, peeled
3/4 cup mayonnaise
5 anchovy fillets, minced
6 tablespoons grated Parmesan cheese, divided
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon lemon juice
salt to taste
ground black pepper to taste
1/4 cup olive oil
4 cups day-old bread, cubed
1 head romaine lettuce, torn into bite-size pieces

Directions:

Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice.

Season to taste with salt and black pepper.

Refrigerate until ready to use.

Heat oil in a large skillet over medium heat.

Cut the remaining 3 cloves of garlic into quarters, and add to hot oil.

Cook and stir until brown, and then remove garlic from pan.

Add bread cubes to the hot oil.

Cook, turning frequently, until lightly browned.

Remove bread cubes from oil, and season with salt and pepper.

Place lettuce in a large bowl.

Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.

Bon Appétit: Broiled Herb Butter Chicken

Ingredients:

Recipe makes 4 servings

4 skinless, boneless chicken breast halves
1/2 cup butter, softened
3 cloves garlic, minced
1 teaspoon dried parsley
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme

Directions:

Preheat oven to Broil/Grill and line broiler pan with aluminum foil.

Place chicken on pan. In a small bowl combine the butter, garlic, parsley, rosemary and thyme and mix together, then evenly spread a dollop of mixture on each chicken breast.

Broil in preheated oven, turning and frequently coating with remaining herb/butter mixture, for about 15 minutes or until chicken juices run clear.

Bon Appétit: Quinoa and Black Beans

Ingredients:

Recipe makes 10 servings

1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro

Directions:

Heat the oil in a medium saucepan over medium heat.

Stir in the onion and garlic, and saute until lightly browned.

Mix quinoa into the saucepan and cover with vegetable broth.

Season with cumin, cayenne pepper, salt, and pepper.

Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,

Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through.

Mix in the black beans and cilantro.

Bon Appétit: Mexican Pot Roast

Ingredients:

Recipe makes 12 servings

2 tablespoons olive oil
1 (4 pound) beef chuck roast, trimmed
1 teaspoon salt
1 teaspoon ground black pepper
1 large onion, chopped
1 1/4 cups diced green chile pepper
1 (5 ounce) bottle hot sauce
1/4 cup taco seasoning
1 teaspoon chili powder
1 teaspoon cayenne pepper
1 teaspoon garlic powder

Directions:

Heat olive oil in a large skillet over medium-high heat.

Season beef chuck roast with salt and pepper.

Cook roast in hot oil until browned entirely, 2 to 3 minutes per side; transfer browned roast to a slow cooker.

Sprinkle onion, chile pepper, hot sauce, taco seasoning, chili powder, cayenne pepper, and garlic powder over the roast.

Cook on Low until meat is fall-apart tender, 8 to 10 hours.

Bon Appétit: Slow Cooker Carolina BBQ

Ingredients:

Recipe makes 10 servings

  1 (5 pound) bone-in pork shoulder roast
  1 tablespoon salt
  ground black pepper
  1 1/2 cups apple cider vinegar
  2 tablespoons brown sugar
  1 1/2 tablespoons hot pepper sauce
  2 teaspoons cayenne pepper
  2 teaspoons crushed red pepper flakes

Directions:

Place the pork shoulder into a slow cooker and season with salt and pepper.

Pour the vinegar around the pork.

Cover, and cook on Low for 12 hours.

Pork should easily pull apart into strands.

Remove the pork from the slow cooker and discard any bones.

Strain out the liquid, and save 2 cups.

Discard any extra.

Shred the pork using tongs or two forks, and return to the slow cooker.

Stir the brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved sauce.

Mix into the pork in the slow cooker.

Cover and keep on Low setting until serving.

Bon Appétit: Spicy Bean Salsa

Ingredients:

Recipe makes 4 cups

  1 (15 ounce) can black-eyed peas
  1 (15 ounce) can black beans, rinsed and drained
  1 (15 ounce) can whole kernel corn, drained
  1/2 cup chopped onion
  1/2 cup chopped green bell pepper
  1 (4 ounce) can diced jalapeno peppers
  1 (14.5 ounce) can diced tomatoes, drained
  1 cup Italian-style salad dressing
  1/2 teaspoon garlic salt

Directions:

In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes.

Season with Italian-style salad dressing and garlic salt; mix well.

Cover, and refrigerate overnight to blend flavors.

Bon Appétit: Chicken Taquitos

Ingredients:

Recipe makes 12 taquitos

  1/4 cup shredded Cheddar cheese
  5 drops hot pepper sauce (such as Tabasco®)
  12 corn tortillas

Directions:

Preheat an oven to 350 degrees F (175 degrees C).

Lightly grease a 9x13 inch baking dish.

Combine the chicken and cheese in a bowl; stir in the hot pepper sauce.

Warm the tortillas one at a time in a skillet over medium heat until flexible about 10 seconds per side.

Spread about 1 heaping tablespoon of the chicken over half of the warmed tortilla.

Roll tightly to form the taquito starting at the filled side of the tortilla.

Place seamed side down in the baking dish.

Repeat with the remaining tortillas.

Bake for 30 minutes in the preheated oven.

Bon Appétit: Baked Slow Cooker Chicken

Ingredients:

Recipe makes 6 servings

  1 (2 to 3 pound) whole chicken
  salt and pepper to taste
  1 teaspoon paprika

Directions:

Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.

Rinse the chicken, inside and out, under cold running water.

Pat dry with paper towels.

Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumpled aluminum foil.

Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.

Bon Appétit: Potato Mini Quiches Potato Mini Quiches

Ingredients:

Recipe makes 24 mini quiches

  cooking spray
  2 teaspoons olive oil
  4 ounces Spanish chorizo sausage, finely diced
  1 russet potato, peeled and finely diced
  salt and freshly ground black pepper to taste
  2/3 cup grated Manchego cheese, divided
  8 large eggs
  1 pinch cayenne pepper, or more to taste
  1/2 teaspoon salt

Directions:

Preheat oven to 350 degrees F (175 degrees C).

Lightly coat 24 mini-muffin cups with cooking spray.

Heat olive oil in a skillet over medium-low heat. Cook and stir chorizo in the hot oil until golden brown, about 4 minutes.

Stir diced potato into chorizo; increase heat to medium and cook potatoes until tender, about 10 minutes.

Season with salt and black pepper.

Transfer to a plate lined with paper towels to drain.

Sprinkle 1 to 2 teaspoons of grated cheese in the bottom of each muffin cup.

Top with 1 to 2 tablespoons chorizo mixture.

Beat eggs, cayenne pepper, and 1/2 teaspoon salt in a large bowl until combined.

Pour egg mixture evenly into muffin cups.

Lightly tap the pans to remove any air bubbles.

Transfer to a baking sheet and top with any remaining cheese.

Bake in the preheated oven until eggs golden brown and just set, about 17 minutes.

Bon Appétit: Slow Cooker Pepper Steak

Ingredients:

Recipe makes 6 servings

  2 pounds beef sirloin, cut into 2 inch strips
  garlic powder to taste
  3 tablespoons vegetable oil
  1 cube beef bouillon
  1/4 cup hot water
  1 tablespoon cornstarch
  1/2 cup chopped onion
  2 large green bell peppers, roughly chopped
  1 (14.5 ounce) can stewed tomatoes, with liquid
  3 tablespoons soy sauce
  1 teaspoon white sugar
  1 teaspoon salt

Directions:

Sprinkle strips of sirloin with garlic powder to taste.

In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips.

Transfer to a slow cooker.

Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved.

Pour into the slow cooker with meat.

Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.

Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

Bon Appétit: Pasta with Fresh Tomato Sauce Pasta with Fresh Tomato Sauce

Ingredients:

Recipe makes 8 servings

  1 (16 ounce) package dry pasta
  8 roma (plum) tomatoes, diced
  1/2 cup Italian dressing
  1/4 cup finely chopped fresh basil
  1/4 cup diced red onion
  1/4 cup grated Parmesan cheese

Directions:

Bring a large pot of lightly salted water to a boil.

Place the pasta in the pot, cook 10 minutes, until al dente, and drain.

In a large bowl, toss the cooked pasta with the tomatoes, Italian dressing, basil, red onion, and Parmesan cheese.

Bon Appétit: Roasted Garlic

Ingredients:

Recipe makes 15 servings

  10 medium heads garlic
  3 tablespoons olive oil

Directions:

Preheat oven to 400 degrees F (200 degrees C).

Arrange heads of garlic on a baking sheet.

Sprinkle garlic with olive oil.

Bake for 40 minutes to 1 hour, when the garlic is soft and squeezable, it is ready.

Remove, let cool, and serve.

Bon Appétit: Chinese Fried Noodles

Ingredients:

Recipe makes 6 servings

2 (3 ounce) packages Oriental flavored ramen noodles
3 eggs, beaten
vegetable oil
4 green onions, thinly sliced
1 small carrot, peeled and grated
1/2 cup green peas
1/4 cup red bell pepper, minced
2 tablespoons sesame oil
soy sauce

Directions:

Boil ramen noodles for 3 minutes, or until softened, without flavor packets.

Reserve flavor packets.

Drain noodles, and set aside.

Heat 1 tablespoon oil in a small skillet.

Scramble eggs in a bowl.

Cook and stir in hot oil until firm.

Set aside.

In a separate skillet, heat 1 teaspoon of oil over medium heat.

Cook and stir green onions in oil for 2 to 3 minutes, or until softened.

Transfer to a separate dish, and set aside.

Heat another teaspoon of cooking oil in the same skillet.

Cook and stir the the carrots, peas, and bell peppers separately in the same manner, setting each aside when done.

Combine 2 tablespoons sesame oil with 1 tablespoon of vegetable oil in a separate skillet or wok.

Fry noodles in oil for 3 to 5 minutes over medium heat, turning regularly.

Sprinkle soy sauce, sesame oil, and desired amount of reserved ramen seasoning packets over noodles, and toss to coat.

Add vegetables, and continue cooking, turning frequently, for another 5 minutes.

Bon Appétit: Classic Beef Stroganoff

Ingredients:

Recipe makes 8 servings

1 tablespoon vegetable oil
2 pounds beef chuck roast, cut into 1/2-inch thick strips
salt and pepper to taste
1 tablespoon butter
1/2 medium onion, sliced or diced
8 ounces sliced mushrooms
2 cloves garlic, minced
1 1/2 tablespoons all-purpose flour
1/2 cup white wine
2 cups beef broth, divided
3/4 cup creme fraiche
1 tablespoon fresh chopped chives
salt and pepper to taste

Directions:

Season beef generously with salt and pepper.

Heat oil in a large skillet over high heat until nearly smoking.

Stir in beef; cook, stirring constantly, for 6-7 minutes, until liquid evaporates and meat browns.

Remove meat from the pan and set aside.

Stir butter, mushrooms and onions into the pan; cook and stir over medium heat until the vegetables are lightly browned.

Add garlic and stir for 30 seconds.

Stir in flour; cook for 1-2 minutes until incorporated.

Stir in wine and 1 cup of stock, scraping the bottom of the pan to release any browned bits.

Bring to a simmer, cook for 3-4 minutes, until the sauce thickens.

Return beef to the pan.

Stir in remaining cup of stock; bring to a simmer and cook on low heat for about 1 hour with the lid on, until the beef is tender and the sauce is thick.

Stir every 20 minutes.

Stir in creme fraiche. Stir in chives.

Season with salt and pepper to taste.

Bon Appétit: Asparagus Lasagna

Ingredients:

Recipe makes 4 servings

5 wide lasagna noodles
2 tablespoons margarine
2 cloves garlic, chopped
2 tablespoons all-purpose flour
1 1/2 cups milk
1/2 teaspoon dried thyme
1 (15 ounce) can asparagus, drained
1 cup julienned fully cooked ham
1 cup shredded mozzarella cheese

Directions:

Bring a large pot of lightly salted water to a boil.

Cook lasagna noodles in boiling water for 8 to 10 minutes, or until al dente.

Drain, and cut noodles in half crosswise.

Melt margarine in a skillet over medium heat.

Saute garlic just until fragrant.

Stir in the flour until no lumps remain.

Gradually mix in milk, and season with thyme.

Simmer sauce gently until thick.

Remove from heat.

Grease a 9x9 inch glass baking dish.

Layer noodles, sauce, asparagus, ham, and mozzarella cheese in three layers, each starting with noodles, and ending with shredded cheese on the top.

Cover the dish, and cook in the microwave on HIGH for 9 to 10 minutes, or until cheese is melted and bubbly.

Time may vary depending on the oven used.

Let stand for 5 to 10 minutes before serving.

Bon Appétit: Roasted Lemon Herb Chicken

Ingredients:

Recipe makes 8 servings

2 teaspoons Italian seasoning
1/2 teaspoon seasoning salt
1/2 teaspoon mustard powder
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 (3 pound) whole chicken
2 lemons
2 tablespoons olive oil

Directions:

Preheat oven to 350 degrees F (175 degrees C).

Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside.

Rinse the chicken thoroughly, and remove the giblets.

Place chicken in a 9x13 inch baking dish.

Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken.

Rub the remaining mixture on the outside of the chicken.

Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil.

Drizzle this oil/juice mixture over the chicken.

Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.