Egg-Topped Garlic Asparagus

Name: Egg-Topped Garlic Asparagus


Active Time: 15 mins
Total Time: 20 mins
Yield: Serves 2


Ingredients:

• 1-2 tablespoons good quality olive oil
• 20 thin asparagus spears, bottoms trimmed
• 1 clove minced garlic
• 2 large eggs
• Coarse salt
• Coarse black pepper
• 2 tablespoons shaved Parmesan
• 2 tablespoons bread crumbs, toasted*

Special Equipment:

• skillet, cooking pan

Directions:

• Place the olive oil in a large skillet and heat on medium. Add the asparagus and sauté for 3-4 minutes. Add the minced garlic and continue to cook for a minute or two. Divide the asparagus between two plates and keep warm.
• With the heat on medium, place the two eggs in the same pan and cook until the white is no longer opaque and the yolk is set. While cooking, sprinkle with the salt and pepper.
• Place an egg on top of each pile of asparagus and sprinkle with the shaved Parmesan and breadcrumbs.

* Place the breadcrumbs in a nonstick skillet over low to medium heat and stir for a minute or two till golden brown.


credits to opb.org


Cook's Notes:

• Simple and delicious, in this recipe the tender egg contrasts perfectly with the crunch of the asparagus. If you are so inclined, lay a paper-thin slice of prosciutto or country ham over the asparagus before placing the egg on top. (For a gluten-free version, leave out the breadcrumbs.) 

Monster Toes

Name: Monster Toes


Active Time: 20 mins
Total Time: 30 mins
Yield: Serves 8
Calories (serving): 238.1
Fat (serving): 16.8 g.

Ingredients:

• 1 lb cocktail franks
• 6 -8 flour tortillas
• ketchup or mustard

Special Equipment:

• oven, serving platter, toothpick

Directions:

• Heat the oven to 350 degrees. Cut a wedge into the end of each cocktail wiener to make a flat toenail.
• Cut the tortillas into strips about 4 inches long and 1/2 inch wide. Discard the ends.
• Soften the strips in the microwave between damp paper towels for 10 to 30 seconds.
• Roll each wiener in a tortilla strip around one end and secure with a toothpick.
• Place on a cookie sheet.
• Bake for 7 to 8 minutes. Remove them from the oven, then fill the toenail with ketchup or mustard. Remove the toothpicks before serving.

credits to food.com/recipe/monster-toes-for-halloween-140284

Monster Toes
Reviewed by Summer Walsh
Rating: 4.5

Skillet Chicken with Cheddar Chive Sauce

Name: Skillet Chicken with Cheddar Chive Sauce


Active Time: 35 minutes
Total Time: 35 minutes
Yield: Serves 6
Calories (serving): 307
Fat (serving): 15 g.

Ingredients:

• 1 teaspoon kosher salt, divided
• Freshly ground pepper
• 6 boneless skinless chicken thighs, fat trimmed (about 1 ½ pounds)
• ½ all-purpose flour
• 2 tablespoons canola oil
• 1 cup finely chopped green garlic* see ingredient note
• ½ teaspoon dry thyme
• ¼ cup dry white wine
• 1 ½ cups reduced-sodium chicken broth
• 1 cup non-fat milk
• 1 cup shredded sharp cheddar cheese
• ½ cup chopped fresh chives

You will also need:

• large heavy skillet, serving platter

Preparation:

• Sprinkle ½ teaspoon salt and pepper all over the chicken. Place flour in a shallow dish and dredge chicken in the flour, until coated, shaking off excess and setting aside. Reserve ¼ cup left-over flour mixture and discard the remainder.
• Heat oil in a large heavy skillet over medium-high heat. When oil is shimmering, but not smoking, add chicken to skillet and cook until browned on both sides, 2 to 4 minutes per side. Transfer chicken to a plate. Note chicken will continue cooking in step 4.
• Add green garlic or leeks, thyme and the remaining ½ teaspoon salt to the skillet, and cook, stirring until fragrant and starting to brown slightly, 1 to 3 minutes. Add wine, and cook scraping up any browned bits until the wine has almost completely evaporated, 1 to 2 minutes. Sprinkle the reserved ¼ cup flour over the green garlic mixture and stir to coat. Stir in broth and milk and stir until the flour is dissolved. Bring to a simmer, stirring often, and continue cooking until the sauce is thickened slightly, about 1 minute.
• Return the chicken and any accumulated juices from the plate to the skillet and return to a simmer. Reduce heat to medium-low and simmer, turning the chicken over in the sauce occasionally until the chicken is no longer pink in the center and is cooked through, 4 minutes longer. Transfer chicken to serving platter. Remove skillet from heat and stir cheddar and chives into the sauce until the cheese is melted. Spoon the sauce over the chicken and serve.

Cook's Notes:

• Ingredient note* Green Garlic is immature garlic plant and is available in the spring from farmers markets, CSAs and markets with a really good produce department. It has a distinctly garlicky flavor, but is not as strong as mature garlic. If you can’t find it, substitute 1 cup leek and 1 clove chopped garlic. 

recipe inspired by healthyseasonalrecipes.com

Mixed Grilled Vegetables

Name: Mixed Grilled Vegetables


Active Time: 15 minutes
Total Time: 35 minutes
Yield: Serves 8

Ingredients:

• 1 1/2 tablespoons olive oil, plus more for grates
• 2 red onions, cut into 3/4-inch-thick rounds
• 2 yellow squash (1 1/2 pounds total), cut into 1/2-inch-thick slices on the diagonal
• 2 red bell peppers (ribs and seeds removed), cut into 2-inch-wide pieces
• 2 yellow bell peppers (ribs and seeds removed), cut into 2-inch-wide pieces
• Coarse salt and ground pepper

You will also need:

• grill, 8-inch-long metal or presoaked wooden skewers, rimmed baking sheets, 

Preparation:

• Preheat grill to high; lightly oil grates. Insert two 8-inch-long metal or presoaked wooden skewers through onion slices horizontally.
• Place prepared skewers and remaining vegetables on one or two rimmed baking sheets. Drizzle with oil; season with salt and pepper. Working in batches if necessary, remove from baking sheets; arrange on grill. Cook, turning occasionally, until lightly browned and tender, 4 to 8 minutes for squash and 8 to 12 minutes for onions and peppers. Remove skewers, and serve.

Cook's Notes:

• Wooden skewers need to be soaked for 30 minutes to prevent them from catching fire on the grill.

recipe inspired by marthastewart.com

Roasted Eggplant and Tomatoes with Tangy Cucumbers and Yogurt

Name: Roasted Eggplant and Tomatoes with Tangy Cucumbers and Yogurt


Active Time: 70 mins
Total Time: 1hr 40 mins
Yield: Serves 2

Ingredients:
For the eggplant and tomatoes 

• 3 medium Japanese or Chinese eggplants, sliced into 3/4 inch thick rounds 
• Kosher salt 
• 5 Tbs. extra virgin olive oil 
• 1 pint cherry tomatoes 
• 1 Tbs. coarsely chopped fresh rosemary

For the cucumbers 

• 1 medium shallot, thinly sliced 
• 1 Tbs. red wine vinegar 
• Kosher salt 
• 1/2  English cucumber or 2 small Kirby cucumbers, peeled in stripes, halved, seeded if necessary, and sliced 1/2 inch thick 
• Fresh lemon juice, as needed 

For serving 

• 1 cup plain whole-milk or lowfat Greek yogurt or labneh  
• 1/4 cup pine nuts, toasted 
• Extra virgin olive oil 
• Pita or crusty bread 

You will also need:

• oven, large mixing bowl, pie plate, small bowl

Preparation:

• Roast the eggplant and tomatoes: Season the eggplant slices generously with salt and put them in a colander in the sink to drain for 30 minutes.
• Meanwhile, position oven racks in the upper and lower thirds of the oven and heat the oven to 450°F.
• Tap the colander against the side of the sink to remove excess moisture and salt. Transfer the eggplant to a large mixing bowl, toss with 4 Tbs. of the olive oil, and let sit for five minutes to absorb the oil. Lay the eggplant slices in an even layer on a rimmed baking sheet. In a pie plate, combine the cherry tomatoes with the remaining 1 Tbs. olive oil, the rosemary, and 3/4 tsp. salt.
• Put the eggplant on the upper oven rack and the tomatoes on the lower rack. Roast the eggplant until light golden and beginning to soften, about 10 minutes. Flip and roast until completely soft and light golden, about 15 minutes more. Roast the tomatoes until many have collapsed, 40 to 45 minutes. Transfer the eggplant and tomatoes to separate containers and let cool.
• Make the cucumbers: Combine the shallot, vinegar, and 1/2 tsp. salt in a small bowl. Let sit for 10 minutes to soften the shallot. Add the cucumber(s) and mix well. Season to taste with lemon juice and more salt.

Pack it

• For each serving, pack half of each vegetable separately in a segmented lunch box or in its own container (or mix them together). Put half of the yogurt and pine nuts in separate containers (refrigerate the yogurt), and bring along a little jar of olive oil and some pita or crusty bread.

Put it together

• Spread the yogurt in the bottom of your bowl and top it with the eggplant, tomatoes, and cucumbers. Sprinkle with the nuts, drizzle with olive oil, and eat with the pita or bread.

Cook's Notes:

• Roasted summer squash or bell peppers are good substitutes for the eggplant or tomatoes. In autumn, try roasted butternut squash. In the winter, sautéed kale or collard greens with garlic work well. A small salad of fresh herbs like parsley, chervil, and mint can replace the tangy cucumbers.

Nutrition Information (per serving):

• Size : calculated using whole-milk yogurt; for less fat and saturated fat, use low-fat yogurt.; Calories (kcal): 560; Fat (g): 50; Fat Calories (kcal): 440; Saturated Fat (g): 8; Protein (g): 9; Monounsaturated Fat (g): 29; Carbohydrates (g): 24; Polyunsaturated Fat (g): 10; Sodium (mg): 760; Cholesterol (mg): 10; Fiber (g): 6;

from: finecooking.com

Loaded Twice Baked Potatoes

Name: Loaded Twice Baked Potatoes

• Active Time: 70 mins
• Total Time: 60 mins
• Yield: Makes 12 Servings

Ingredients:

• 6 large Russet Baking Potatoes
• 3 Tbsp butter
• 1/2 cup cream
• 1/3 cup sour cream
• 1/2 tsp salt
• pepper to taste
• 12 oz. medium or mild cheddar cheese (about 3 cups)
• Season salt
• 8-10 slices bacon, cooked and crumbled
• 6 green onions, chopped (chives work also)
• 1 recipe Ranch Dressing, recipe follows

Ranch Dressing

• 1 heaping Tbsp ranch seasoning mix
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup milk

You will also need:

• oven, mixing bowl, baking sheet, mixing bowl, potato masher

Preparation:

• Wash and scrub potatoes, poke each one several times with a fork. Place in oven and bake 400 degrees for 65-70 minutes, or until soft when squished (I don't ever preheat the oven, I don't think it's necessary).
• Remove baked potatoes from oven (reduce oven temperature to 350 degrees), slice potatoes in half lengthwise and scoop out flesh into a large mixing bowl, leaving about 1/4 inch of flesh so potato maintains it's shape. Place potato skins on a baking sheet.
• Add butter to hot potato flesh in mixing bowl and mash potatoes with a potato masher until no longer chunky. Add in cream, sour cream, salt and pepper and beat potato mixture with an electric mixer until potatoes are smooth and fluffy about 2 - 3 minutes (Note: if you like your potatoes any thinner just add a little bit of milk a few tablespoons at a time to reach desired consistency).
• Fill potato skins with mashed potatoes and smooth out tops with a spoon. Sprinkle filled potatoes with cheddar cheese. Sprinkle each potato with about 1/8 tsp season salt (you could do more or less to your taste) and fresh ground pepper to taste. Bake filled potatoes for 15 - 20 minutes (depending on how gooey or crisp you like your cheese).
• Remove from oven, sprinkle potatoes with crumbled bacon and chopped green onions, and drizzle with ranch dressing. Serve immediately.

Ranch Dressing

• Combine all ingredients in a mixing bowl, mix well. Cover and let rest in refrigerator 1 hour.

from: cookingclassy.com

Asparagus, Brie & Parma Ham Crostini

Name: Asparagus, Brie & Parma Ham Crostini


Ingredients:

• 12 fresh asparagus spears
• 2 tablespoons olive oil, divided
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 12 slices French bread baguette (1/2 inch thick)
• 3 thin slices prosciutto (Parma ham) or deli ham, cut into thin strips
• 6 ounces Brie cheese, cut into 12 slices

You will also need:

• baking pan
• oven

Preparation:

• Cut asparagus tips into 2-in. lengths. (Discard stalks or save for another use.) Place asparagus tips in a 15-in. x 10-in. x 1-in. baking pan lined with foil. Drizzle with 1 teaspoon oil and toss to coat. Sprinkle with salt and pepper. Bake at 425° for 10-15 minutes or until crisp-tender.
• Brush baguette slices on both sides with remaining oil. Place on a baking sheet. Broil for 1-2 minutes on each side or until toasted.
• Top each slice with asparagus, prosciutto and cheese. Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted. Yield: 1 dozen.

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Nutritional Facts:
1 piece equals 91 calories, 6 g fat (3 g saturated fat), 16 mg cholesterol, 191 mg sodium, 4 g carbohydrate, trace fiber, 4 g protein.


Wine Pairing:
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer


from: tasteofhome.com

Creamy Potato Salad Recipe

This creamy potato salad recipe is perfect served cold on a summer day and its healthy ingredients make it a hearty side dish that will satisfy even the fussiest of eaters. The potato salad recipe is a classic recipe from the New World that is now enjoyed around the world.

What Type Of Potato

Delight Your Senses With These Crab Salad Recipes

Unrivaled in sweetness by any other of its lot, the crab is has shown its versatility as an ingredient. It ads an interesting twist to any dish served with a shred or two of this amazing seafood.

As a part of salad, the Crab gives an interesting texture. It does not matter whether it be imitation or authentic crab meat, the ways on how to prepare this dish is just infinite. Below are some salad recipes that are guaranteed to bring your dishes to life.

Cool Down With These Refreshing Cucumber Salad Recipes

Cucumber salad is particularly ideal for those long, hot afternoons. Very ideal for the dry summer seasons. While summer is still far away for most countries, it would be wise to stock up on these great cucumber recipes that are guaranteed to cool you down.

BALINESE CUCUMBER SALAD RECIPE

Ingredients:

Find a Refreshing Cold Soup with a Gazpacho Recipe

Gazpacho is an anomaly in the soup world because it is served cold rather than hot. Borrowed largely from Spain, the gazpacho recipe proves to be a great way to beat the heat while filling you up at the same time. Gazpacho has a hearty, piquant flavor and consistency and has ties to the ancient Romans.

An Easy Meatloaf Recipe a Dime a Dozen

For every cook in the kitchen across the world, there is an easy meatloaf recipe. No meatloaf is created equal which makes it quite hard to find a recipe because there are so many too choose from. The types of meat are different as well as the add-in ingredients and where you live also might dictate the spices and condiments used to create this easy meal.

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Delicious Chicken and Cucumber Salad Recipe

Chicken salad recipes are very popular wherever you go and this is because chicken salads are very satisfying, nutritious and delicious. A chicken salad recipe is also very easy to prepare because all you have to do is cook, cool, cut the chicken into bite size pieces and after that, you just chop your vegetables, and toss the whole thing with your easy to make salad dressing.

Few Ingredients Add Up To Delicious Salad

Shrimp Cheesecake

Time after time I wondered about making this particular cheesecake; will it be good or will it be a fly by night idea? After all, who ever heard of putting shrimp into cheesecake?! Well it turned out to be a fantastic idea and you just can't believe how good it really is...

Sweet, Crunchy Apple Makes A Cameo Appearance

An apple a day may keep the doctor away, but it's also a healthy reminder of favorite flavors and aromas, such as homemade cider, fresh apple pie and autumn adventures to go picking in the orchard.

Аn аpple а dаy mаy keep the doctor аwаy, but it's аlso а heаlthy reminder of fаvorite flаvors аnd аromаs, such аs homemаde cider, fresh аpple pie аnd аutumn аdventures to go picking in the orchаrd. 

Now there's а new аpple in the grocery store thаt's likely to pleаse the pickiest of pаlаtes: Cаmeo® аpples аre а gourmet vаriety noted for their thin skin. Whether eаten fresh out of hаnd or used in а fаvorite recipe, Cаmeos hаve аn irresistible combinаtion of sweet-tаrt tаste аnd crisp crunch.

You Can Learn To Cook Sushi

It may not seem that difficult to learn about cooking most types of food, but when someone wonders about cooking sushi, they often think that it would just be too overwhelming. Especially if you have no experience with cooking Asian cuisine, you can learn just as easily to cook sushi as you can learn to cook Italian.
There are a few different types of recipes that you can learn if you want to learn to cook sushi, for instance there are rolls and there is sushi rice, but if you really want to learn the basic recipe to learn to cook sushi, then you are going to want to read the following information.

Great Swedish Cooking And Farmors Kottbullar!

Sweden is a great region, and Swedish food is a great ethnic food. At its best, Swedish food is excellent, largely meat-, fish- and potato-based, but varied and generally tasty and filling. 

Typically classical Swedish cooking includes lots of seafood, herring in particular; open faced sandwiches; and Swedish meatballs, a smörgåsbord favorite: Swedish meatballs (köttbullar).

If you equate Swedish food with smorgasbord, meatballs and dill, think again! Although these are great delights, you'll enjoy a wide range of tasty, fresh-cooked food in Sweden. However, for those who prefer the authentic taste of Sweden, here's my favourite recipe:-

Clams A La Du Chef

Are you a seafood lover well if you are here is something different, this recipe will tantalize your taste buds and make you scream for more, this is a great appetizer as well as a wonderful dinner, in this recipe you must use your judgment and use as much of a particular ingredient that you like or as little of each that you don’t like but you will find that by adding all the ingredients gives a nice balance to this dish.

Am I making you hungry? Well I hope so, now do stay with me because I can show people how to do things better than I can tell you. Ok were off.

Open 12 raw clams to be on the half shell and do take the time to check for pieces of shell in the clam, loosen the calm from the bottom part of the shell.

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Unusual varieties are involved in several easy cooking light appetizers recipes. Several types of cheese recipes are perfect for appetizers & finger foods. There are several subsidiary recipes, which are related to the appetizers. Cooking light appetizers recipes in cheese include beer cheese, pie, cheese ball, gouger, goat cheese, pimento cheese. One can sight many hottest, continent-wide & habitual appetizer recipes which are prepared of cheese and one can surf it from the cookery recipe websites.

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The next variety of easy cooking light appetizer recipes is cold appetizers recipes, which have also auxiliary types. These types or cold appetizers are starter, finger sandwiches that is given as cold appetizers. Tapas, Pinwheels, Eggs which are deviled, Roll ups, Mushrooms which are marinade are the varieties of simple cold appetizer dishes. These cold appetizers dishes can get at from particular cookery websites.

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Pepper in fruit salsa? If you think it sounds odd, just try this colorful salsa. Blended with blueberries and other fruit, dashes of red and black pepper add just enough heat to kindle a delicious combination.

Serve this lively flavored sauce with ice cream and pound cake, as shown here. Or try it as a side with smoked ham, grilled pork chops or chicken.

Fresh blueberries are available year round and are most abundant in midsummer-ready to blend into smoothies, toss into your favorite chicken salad, or sprinkle over lemon meringue or cream pie. You should know that blueberries are loaded with antioxidants. Studies show that antioxidants may help reduce the buildup of cholesterol that contributes to cardiovascular disease, stroke and other age-related diseases.