Creamy shells with tuna and spinach

This is an update on the old-fashioned tuna casserole that I found in my Everyday Food magazine.  I could never bring myself to make the traditional tuna casserole because it always seemed so bland, but the spinach and large shells make this dish more interesting.  I added more Parmesan in the shell mixture and I would also recommend adding more on top with the bread mixture. Very creamy and delicious!

Prep time: 30 mins

Cook time: 20-30 mins

Serves: 4

INGREDIENTS:

3 tbsp extra-virgin olive oil

1 small yellow onion, diced small

1/4 cup all-purpose flour

4 cups whole milk

coarse salt and ground pepper

2 pieces of bread, torn into large pieces

1/2 cup grated Parmesan

1/2 tsp Italian seasoning

1/2 tsp red-pepper flakes

1 package (10 oz) frozen chopped spinach, thawed and excess liquid squeezed out

2 cans (6 oz each) light tuna in water, drained and flaked

6 oz jumbo pasta shells (about 20), cooked according to package instructions

DIRECTIONS:

Preheat oven to 375 degrees.  In a medium pot, heat oil over medium-high.  Add onion and cook until softened, about 6 minutes.  Add flour and cook, stirring constantly, 1 minute.  Gradually add milk, whisking constantly, and cook until slightly thickened and bubbling, about 3 minutes.  Season with salt and pepper and let sauce cool slightly.

In a food processor, combine bread, Parmesan, Italian seasoning, and red-pepper flakes.  Process until fine crumbs form.  Transfer half the mixture to a large bowl and combine with spinach, tuna and half the sauce; season with salt and pepper.

Fill each shell with 2 heaping tablespoons spinach mixture and place in a 9-by-13-inch baking dish. Top with remaining sauce and breadcrumb mixture. Bake until sauce is bubbling and breadcrumbs and golden, about 20-30 minutes.

Stir-fried chicken with bok choy

Prep time: 20 mins

Cook time: 15 mins

Serves: 4

INGREDIENTS:

1/4 cup low-sodium soy sauce

1 tbsp rice vinegar

2 tsp light-brown sugar

2 boneless, skinless chicken breasts (about 1lb)

4 tsp cornstarch

2 tbsp vegetable oil

2 garlic cloves, thinly sliced

2 tsp minced peeled fresh ginger

4 cups sliced bok choy (from 1 head)

1 small red chile or jalapeno, seeded and diced

DIRECTIONS:

In a small bowl, combine soy sauce, vinegar, brown sugar and 3 tbsp water.  Slice chicken into think strips.  In a medium bowl, toss chicken with cornstarch until coated.  In a large wok or skillet, heat oil, garlic, and ginger over medium-high heat until fragrant, about 1 minute.  Add chicken in a single layer, pressing against pan to sear.

Cook, stirring, until lightly browned and just cooked through, 6 to 8 minutes.  Add bok choy and chile and cook, stirring, until bok choy slightly wilts, about 1 minute. Add soy sauce mixture and cook until sauce thickens slightly, 2 minutes.  Serve over rice.

Chiang Mai Curry

Prep time: 20 mins

Cook time: 15-20 mins

Serves: 4-6

INGREDIENTS:

2 tbsp vegetable oil

1 tbsp finely chopped garlic

2 tbsp red curry paste

3/4lb boneless chicken, cut in bite-size chunks

2 cups unsweetened coconut milk

1 3/4 cups chicken broth

2 tsp ground turmeric or curry powder

2 tbsp soy sauce

1 tsp sugar

1 tsp salt

2 tbsp freshly squeezed lime juice

1/3 cup coarsely chopped shallots

1/3 cup coarsely chopped fresh cilantro

1/3 cup thinly sliced green onions

DIRECTIONS:

Heat the vegetable oil in a medium saucepan over medium heat, and then add the garlic.  Toss well and add the red curry paste, mashing and stirring to soften it in the oil, about 1 minute.  Add the chicken and cook 1 to 2 minutes, tossing now and then to brown it evenly and mix it with the curry paste.  Add the coconut milk, chicken broth, turmeric, soy sauce, sugar and salt and stir well.  

Bring to a gentle boil and adjust heat to maintain a lively simmer.  Cook about 10 minutes, until meat is cooked through.  Stir in lime juice. Serve warm with rice or Chinese-style egg noodles.

Greek-Style Turkey Meatloaf

This is a fresh take on a classic meatloaf recipe.  I found this recipe in my Everyday Food magazine, but I didn't have any fresh dill (nor did the grocery store) so I substituted with Italian seasoning.  As with all meatloaf, it needs a sauce.  We used ketchup and the flavors were still delicious. 

Prep time: 30 mins

Cook time: 50 mins to 1 hour 15 mins

Serves: 6-8

INGREDIENTS:
2 tsps extra-virgin olive oil

1 small red onion, diced small

2 garlic cloves, finely chopped

3 large celery stalks, diced small

Coarse salt and ground pepper

2 - 2.5lbs ground turkey meat

1 large egg, beaten

2 slices sandwich bread, cut into small pieces

6 oz feta, crumbled 

1 tbsp Italian seasoning mix

DIRECTIONS:

Preheat oven to 350 degrees.  In a medium skillet, heat oil over medium heat.  Add onion, garlic and celery and cook, stirring occasionally, until vegetables are soft, about 7 minutes.  Season with salt and pepper.

In a large bowl, combine vegetables, turkey, egg, bread, 1 1/4 teaspoons salt and 1/2 teaspoon pepper.  Using your hands, mix until combined.  Mix in feta and Italian seasoning until well combined. 

Pour mixture into a 9x5 loaf pan.  Bake loaf until cooked through, 60 minutes to 1 hour and 15 minutes or until the loaf reaches 165 degrees in temperature.  Let rest for 10 minutes before slicing.

Vegetarian Enchiladas

There is nothing more comforting than the cheesy goodness of enchiladas.  When we have the time we prepare our own enchilada sauce which Tom says really makes them taste "just like Dad used to make".  However that recipe is under lock and key.  Of course it's not the same, but I think enchilada sauce from the can works just fine.  You can add meat or get creative with the ingredients - anything with gooey amounts of cheese will turn out delicious. 

Prep time: 15 mins

Cook time: 30 mins

Makes: 16 enchiladas

INGREDIENTS:

Corn or flour tortillas, depending on preference

1-2 cans of Enchilada sauce

1/2 cup Basmati rice, cooked

1 15oz can of corn kernels

1 15oz can black beans

4 Anaheim peppers, roasted, peeled, de-seeded and diced

1 can black olives, diced

1 onion, diced

1 tbsp olive oil

Salt as needed

Cheddar and Monterrey Jack cheese, grated and combined

DIRECTIONS:

Preheat oven to 350 degrees.  In a large non-stick pan, saute onions until translucent. Add Basmati rice, corn, black beans, peppers, olives and onions. Mix until well blended and warm.

Warm tortillas on stove-top or in microwave until soft.  In a large Pyrex dish, coat the bottom with a layering of enchilada sauce. Pour remainder of enchilada sauce into a wide low dish.  Dip a tortilla in the enchilada sauce until covered.  Lay the tortilla in the Pyrex dish and scoop 1-2 spoonfuls of the rice mixture into the tortilla. Top with a light layering of cheese. Roll the tortilla lengthwise until tightly closed. 

Repeat process until all the tortillas are filled and the Pyrex is tightly packed in two rows.  Cover the tortillas with a layer of enchilada sauce if you enjoy your enchiladas with lots of sauce. Sprinkle the top of the dish with cheese mixture - the more the merrier. 

Serve enchiladas warm with Spanish rice and beans.

Parmesan-Crusted Chicken

Prep time: 40 minutes

Cook time: 10-15 minutes

Serves: 4

INGREDIENTS:

2 boneless, skinless chicken breast halves, sliced in half

2 egg whites

2 tsp cornstarch

Juice of 1/2 lemon

1 cup coarse dry bread crumbs

1 tbsp chopped fresh parsley

1 tsp kosher salt

1/4 tsp black pepper

Minced zest of 1 lemon

3 tbsp olive oil

1/2 cup grated Parmesan

DIRECTIONS:

Preheat oven to 450 degrees. Lightly pound the chicken breasts to an even 1/2-inch thick. Blend egg whites, cornstarch, and lemon juice in a wide shallow dish.

Combine bread crumbs, parsley, salt, pepper, parmesan and zest in a second wide, shallow dish.  Dip chicken in egg whites, then into crust mixture. Let chicken rest on a rack in the refrigerator 20-30 minutes to set crust. 

Saute chicken in oil in a large nonstick, ovenproof skillet over medium-high heat until chicken is golden brown and crisp, about 3 minutes.  Carefully turn with a spatula, and transfer the skillet to the oven to finish cooking.  Roast chicken just until done, about 8 minutes more.

Serve with roasted potatoes and vegetables or over a green salad.

Uncle Joe's Breaded Shrimp

On a recent trip to Arizona, Tom's uncle Joe prepared these breaded shrimp for his family. Not being a huge seafood fan, I was quite surprised when Tom suggested making them at home. As with all seafood dishes, I highly suggest using only the freshest of shrimp. The quality of the shrimp can really make or break this meal. 

Prep time: 15 mins

Cook time: 5-10 mins

Makes: 12 jumbo shrimp

INGREDIENTS:

12 fresh jumbo shrimp, tail-on

¼ cup all-purpose flour

2 beaten eggs

½ cup Panko crumbs

1-2 cups of vegetable oil

DIRECTIONS:

Peel and devein each shrimp, leaving the tails on.  Once prepared, rinse and drain the shrimp thoroughly.  Place the remaining ingredients in three separate bowls.  Following this order: dredge the shrimp into the flour, dip into the beaten eggs, followed by the Panko crumbs.  Continue until all the shrimp have been prepared.

Heat oil on high heat. Fry the shrimp for approximately 5 minutes, turning once half-way through.  Remove and place the shrimp on a paper towel covered plate to cool slightly and remove any excess oil. 

Serve with marinara or desired dipping sauce.

Lemon Sqaures

I can’t pass the baking isle in the grocery store without being tempted to throw a box of lemon square mix into the cart.  This is one of my favorite deserts, and rightfully so when these squares pack a sweet “melt-in-your-mouth” lemony goodness.  I found this recipe on King Arthur Flour, which is a great resource for baking recipes.  I added more lemon juice than the original recipe called for and sprinkled them with confectioners’ sugar.  Not all recipes call for the sugar topping, but I think it makes the squares look much more attractive. 

Prep time: 20 mins

Cook time: 45-60 mins

Makes: 9 squares

INGREDIENTS:

Crust:

½ cup butter (1 stick)

1 cup Unbleached All-Purpose Flour

¼ cup confectioners’ sugar

Topping:

2 large eggs

1 cup granulated sugar

2 lemons, juiced

2 tbsp Unbleached All-Purpose Flour

A pinch of salt

DIRECTIONS:

Preheat your oven to 350 F.  Combine the crust ingredients into a small mixing bowl. Cut the butter into the flour and confectioners’ sugar until the butter chunks are well incorporated.  Press into a 9-inch square baking pan.  Bake 20 minutes or until light brown.

Combine the topping ingredients into a small mixing bowl and mix well.  When the crust is done, and still hot, pour the topping over it and continue to baking for about 25 minutes.

Cool completely and sprinkle top with confectioners’ sugar.

Portobello Stacks

These portobello stacks are very easy to assemble and make a great weeknight dinner. The portobello tops are a great foundation for stacking the eggplant, tomato and cheese.  Serve with crusty bread to soak up the extra balsamic vinegar.

Prep time: 20 mins

Cook time: 30 mins

Serves: 4

INGREDIENTS:

4 portobello mushrooms

1 large onion, sliced 1/4 inch thick

1/4 cup balsamic vinegar

1 eggplant, sliced into 1/2 inch rounds

1 tomato, sliced 1/2 inch thick

8 slices provolone cheese

salt & pepper

DIRECTIONS:

In a large baking pan or Pyrex, marinate the mushrooms and onions in balsamic vinegar for 20 minutes.  Rotate the mushrooms and onions halfway through to make sure they are fully covered.  Add more balsamic vinegar if needed.

Preheat oven to 350 degrees F.  On a non-stick baking sheet, layer in four stacks: mushroom, provolone, salt, pepper, onion, tomato, and provolone.  Top with more salt and pepper.

Bake in preheated oven for 30 minutes, or until cheese is golden brown.  Top with fresh basil leaves and serve with crusty bread.

Chicken Tikka Masala

Prep time: 15 mins & overnight to marinate

Cook time: 30 mins

Serves: 4

INGREDIENTS:

2lbs boneless chicken thights

1/2 cup tandoori marinade

1/2 tsp freshly ground pepper

3 tbsp vegetable oil

2 tsp ginger

2 medium cloves garlic

1 medium onion, approx 1 cup

1 tbsp garam masala

1/2 tsp cayenne powder

1/2 tsp crushed fennel seed

1 tbsp tomato paste

1 1/3 cups chicken broth

1 serrano chile, thinly sliced

2/3 cup heavy cream (or coconut milk)

1 tsp kosher salt, to taste

3 tbsp chopped cilantro

2-4 tbsp cool butter (optional)

DIRECTIONS:

The day before you are planning to make this dish, mix the chicken with the pepper and tandoori marinade.  Let marinate overnight.

Heat the vegetable oil in a 4-qt pan. Add the onion, ginger, garlic, and stir over high heat until lightly browned, about 5 minutes. Stir in the sliced chilies.  Add the garam masala, cayenne and fennel seed.  Scrape the mixture into a blender.; add tomato paste and chicken broth. Blend until very smooth.

Pour mixture back into the pan, and cream and bring to a gentle boil. Reduce heat and simmer, stirring often, until reduced to about 2 cups.  

Meanwhile grill the chicken breasts until just done.  Let cool, then slice into strips or cubes. Add the chicken to the sauce in the pan.

Cut the butter into chucks and whisk into sauce till blended.  Season with salt and pepper to taste, adding more garam masala if desired. Sprinkle with chopped cilantro. Serve with basmati rice.

Lentils with cream and butter

This is a very typical Punjabi dish containing a lot of cream and butter.   Don't let the calories put you off- this wonderfully warming dish is very nutritious and high in protein.  If you want a healthier version use oil instead of butter. 

Prep time: 20 mins

Cook time: 1 hour

Serves: 4

INGREDIENTS:

6 cloves garlic

1 tsp green cardamon pods, approx 8 pods

1 tsp cloves

1 cinnamon stick

2 tsp cumin seeds

5oz black lentils (urad dal)

2oz red kidney beans

4oz cream

3 tbsp butter

1/2 tsp red chili powder

1/8 tsp salt, or more to taste

Chopped fresh coriander, to garnish

DIRECTIONS:

Using a pestle and mortar, roughly crush together the garlic, cardamom pods, cloves, cinnamon and cumin seeds.  Tie up this mixture in a 3 inch square piece of muslin cloth 'bouquet garni' and place in a large pan with the black lentils and red kidney beans.  Add enough water to cover the pulses and bring to a boil.  Reduce the heat and simmer gently for about 1 hour, adding more water if necessary.

When the pulses are cooked and the mixture has thickened, remove the 'bouquet garni' and discard. Add the cream, butter or oil, chili powder and salt.  Sprinkle with a little chopped fresh coriander and serve.

Home-Style Fries

Prep time: 10 mins

Cook time: 25 mins

Makes: 4 cups

INGREDIENTS:

1 1/2 lb. russet potatoes, peeled, cut into 1-inch cubes

2 tbsp olive oil

1 tsp dried thyme

Salt and black pepper to taste

DIRECTIONS:

Boil potatoes in salted water for 5 minutes; drain well.  Heat oil in large nonstick skillet over medium-high.  Add parboiled potatoes and saute 5 minutes without stirring.  Stir and cook another 7 minutes, until golden.  Season with thyme, salt and pepper.

Orange-Glazed Salmon

We don't eat seafood very often, but this spicy-sweet salmon is so good and looks fabulous once prepared. Fresh fish is the way to go, but if you're not sure about the quality, frozen fish might be the better option. This recipe calls for Seville orange marmalade, which is more acidic than most marmalades.  The extra acidity helps cut the natural fattiness of the salmon.  If you can't find Seville marmalade, use sweet marmalade and double the amount of lime juice. 

Prep time: 15 mins
Cook time: 35 mins
Makes: 4 fillets


INGREDIENTS:

3 tbsp Cajun seasoning

1 tsp brown sugar

1/4 tsp kosher salt

4 boneless, skinless salmon fillets (6 oz each)

2 tbsp olive oil

1/4 cup Seville orange marmalade

1 tbsp lime juice

lime wedges

DIRECTIONS:

Combine Cajun seasoning, sugar and salt in a small bowl.  Rub over all surfaces of fillets.  Saute fillets in oil in a large non-stick skillet over medium-high heat for 3-4 minutes.  Turn and saute an additional 2-3 minutes.

Blend marmalade and lime juice; swirl in skillet until melted.  Carefully turn fish to glaze on all sides.  The salmon is done when it begins to flake when tested with a fork.

Serve with lime wedges and Home-Style Fries.

Peanut Brittle

I make peanut brittle every year around Christmas time to give to friend and coworkers as gifts.  It is a very simple recipe and it's always nice to have on hand in case of unexpected guests. It's very important to use a candy thermometer. I have tried making it without one, and the results were disastrous.  Measure out all the ingredients before hand because you have to move quickly once you reach each stage and you won't have time to measure the ingredients.

Prep time: 15 mins

Cook time: 45-50 mins

Makes:  72 servings (2 ¼ lbs)

INGREDIENTS:

2 cups sugar

1 cup light-colored corn syrup

½ cup water

¼ cup butter

2 ½ cups raw peanuts or other coarsely chopped nuts

1 ½ tsp baking soda, sifted

DIRECTIONS:

Butter 2 large baking sheets; set aside.  Butter sides of a heavy 3-quart saucepan.  In pan combine sugar, corn syrup, water and butter.  Cook and stir over medium-high heat until mixture boils.  Clip a candy thermometer to side of pan.  Reduce heat to medium low; continue boiling at a moderate, steady rate, stirring occasionally, until the thermometer registers 275 degrees F, soft-crack stage (about 30 minutes).  Stir in nuts; continue cooking over medium-high heat, stirring frequently, until thermometer registers 295 degrees F, hard crack stage (15 to 20 minutes more).

Remove pan from heat; remove thermometer.  Quickly sprinkle baking soda over mixture, stirring constantly.  Immediately pour onto prepared baking sheets.  Use 2 forks to lift and pull candy as it cools.  Cool completely; break into pieces.  Store tightly covered up to 1 month. 

Gingerbread Biscotti

Oh joyous!  I can't think of anything better to accompany my morning cup of coffee than a delicious biscotti.  And better yet if that biscotti has the delicious flavors of the holidays.  The dough for this recipe was really hard to roll out  because of the sticky molasses, so be sure to generously flour your rolling surface. I chose not to glaze these biscotti because I didn't feel they needed the extra flair, but the recipe below has directions for adding glaze.

 

Prep time: 30 mins

Cook time: 50 mins

Makes: about 30 biscotti

INGREDIENTS:

¾ cup hazelnuts

1 cup old fashioned rolled oats

1 ¾ cups all purpose flour

¾ cup dark brown sugar

½ tsp kosher salt

1 tsp baking powder

½ tsp baking soda

¾ tsp ground cinnamon ½ tsp ground ginger

1/8 tsp ground cloves

2 large eggs

¼ cup unsulphured molasses

2 tbsp light olive oil

2/4 cup dark or golden raisins

Glaze:

½ cup powdered sugar, sifted

¼ tsp pure vanilla extract

2-3 tbsp milk

DIRECTIONS:

Preheat oven to 350 degrees F and place the oven rack in the center of the oven.  Ln a baking sheet with parchment paper.

Place hazelnuts on a baking sheet and bake for about 15 minutes or until brown and fragrant and the skins are starting to peel.  Remove from oven, cover with a clean dish towel, and let the nuts steam for about five minutes.  Then briskly rub nuts while in the towel, to remove most of their skins.  Set aside to let the nuts cool and then coarsely chop.

In a food processor, process ½ cup of the rolled oats until finely ground.  In the bowl of your electric mixer (or hand mixer), combine the ½ cup of finely ground oats, the remaining ½ cup of rolled oats, flour, sugar, salt, baking powder, baking soda and spices.

In a separate bowl, whisk together the eggs, molasses, oil and vanilla extract.  With the mixer on low speed, slowly add the egg mixture to the dry ingredients, and beat until combined.  Scrape down the sides of the bowl as needed.  Mix in the chopped hazelnuts and raisins and beat just until incorporated.

Transfer the dough to al lightly floured surface and divide the dough in half.  Take each half of dough and form it into a log, about 12 inches long and 2 inches wide.  Transfer the logs to the prepared baking sheet, spacing about 3 inches apart.  Bake for about 30 minutes, or until golden brown and firm to the tough.  Remove from oven and let cool on a wire rack for about 10 minutes.

Reduce oven temperature to 300 degrees F.  Transfer the logs to a cutting board and cut into ¾ inch slices, on the diagonal.  Place the biscotti, cut side down, on the baking sheet.  Bake for about 6-8 minutes, turn slices over, and bake for another 6-8 minutes or until dry and firm.  Remove from oven and let cool.  Can be stored in an airtight container for several weeks.

Glaze:  In a small bowl, stir together the sugar, vanilla extract, and enough milk to make a smooth, thick, yet pourable glaze.  Use a small spoon to drizzle several thin lines of the glaze over each biscotti.  Let the biscotti sit at room temperature until the glaze has completely dried. 

Butterscotch Gingerbread Cookies

Christmas is almost here and I have been remiss in my baking duties.  After all, the holiday season is the holy mecca for bakers! So I am back in the kitchen and making up for lost time. I thought this recipe was a fun twist on a classic gingerbread cookie.  I was worried that the butterscotch might be overpowering, but it turned out to be a nice compliment to the ginger cookie. I have included a recipe for royal icing, but you can decorate these cookies any way you like. 

Prep time: 15 mins + chilling time

Cook time: 10 mins

Makes: 24

INGREDIENTS:

1 cup butter, softened

1 cup packed brown sugar

2 eggs

3 cups all-purpose flour

2 packages (3-1/2 ounces each) cook-and-serve butterscotch pudding mix

3 tsp ground ginger

1 tsp baking powder

1 tsp ground cinnamon

DIRECTIONS:

In a large bowl, cream the butter and brown sugar until light and fluffy.  Beat in the eggs.  Combine the flour, pudding mixes, ginger, baking powder and cinnamon; gradually add to creamed mixture and mix well.  Cover and refrigerate for 1 hour or until easy to handle.

On a lightly floured surface, roll out dough to ¼ inch thickness.  Cut with lightly floured cookie cutters.  Place 1 inch apart on un-greased baking sheets. Bake at 350 degrees for 8-10 minutes or until firm.  Remove to wire racks to cool.  Decorate as desired. 

ROYAL ICING:

2 large (60 grams) egg whites

2 teaspoons fresh lemon juice

3 cups (330 grams) confectioners (powdered or icing) sugar, sifted 

In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice until combined. Add the sifted powdered sugar and beat on low speed until combined and smooth The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air.  Cover with plastic wrap when not in use.

Healthy Cinnamon Apple Loaf

We made the mistake of buying two large packages of apples at Costco, and of course we can't eat them fast enough. I found this recipe on All Recipes, but made several changes to make it a bit more healthy.  I substituted yogurt for the oil.  You could also use applesauce to make it even more apple intense. I also reduced the sugar to 1 1/2 cups, rather than the 2 cups it called for.  It turned out really well and I think it would be great to make this recipe into muffins to have on hand for a quick weekday breakfast. 

Prep time: 20 minutes

Cook time: 40 minutes

Makes: 2 loves 

INGREDIENTS:

3 cups all-purpose flour

2 tsp cinnamon

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/2 cup plain yogurt (I used vanilla because that's all I had on hand)

1 cup white sugar

1/2 cup brown sugar

2 eggs, beaten

2 cups apple, peeled, cored and coarsely chopped

1 cup broken walnuts

DIRECTIONS:

In a bowl, combine flour, cinnamon, baking soda, baking powder, and salt; set aside.  In a large mixing bowl, place oil, sugar, eggs, vanilla and apples.  Stir into flour mixture.  Add walnuts and mix.

Divide mixture between two greased 8''x4'' bread pans.  Sprinkle generously with cinnamon sugar. Bake at 350 degrees F for 40-45 minutes or until bread test is done.  Cool for about 10 minutes on a wire rack before removing from pan.