Bobby Flay's Fish Tacos

One of my favorite summer dishes are Fish Tacos. They are fresh, tasty and an easy to make.  Here is a delicious recipe from Bobby Flay:

Taco Ingredients:

• 1 pound white flaky fish, such as mahi mahi or orata
• 1/4 cup canola oil
• 1 lime, juiced
• 1 tablespoons ancho chili powder
• 1 jalapeno, coarsely chopped
• 1/4 cup chopped fresh cilantro leaves
• 8 flour tortillas

Garnish:

• Shredded white cabbage
• Hot sauce
• Thinly sliced red onion
• Thinly sliced green onion
• Chopped cilantro leaves
• Pureed tomato Salsa, recipe follows

Directions

Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.

Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.

Pureed Tomato Salsa:

• 2 tablespoon peanut oil
• 1 small red onion, coarsely chopped
• 4 cloves garlic, coarsely chopped
• 4 large ripe tomatoes, chopped
• 1 serrano chile
• 1 jalapeno, sliced
• 1 tablespoon chipotle hot sauce
• 1 tablespoon Mexican oregano
• 1/4 cup chopped fresh cilantro leaves
• salt and pepper

Preheat grill or use side burners of the grill. Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blender until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste.

Yield: 6 to 8 servings

Recipe of the Week: Cold Curried Pea Soup

Cold soup in the summer is like hot chocolate in the winter. It just works. For those of us that are not as into gazpacho, there is a wide world of chilled vegetable alternatives out there. I recently had the pleasure of tasting cold curried pea soup and I was sold!

Cold Curried Green Pea Soup
Makes about 4 1/2 cups

1 cup frozen green peas (baby ones are best)
1 med. onion, diced
1 carrot, sliced thin
1 sm. potato, sliced thin or cubed
1 celery stalk, sliced
1 clove garlic, minced
1 tsp. curry powder
1/4-1/2 tsp. salt
12 oz. tasty chicken stock
1 1/2 cup milk

Combine onion, carrot, potato, celery, garlic, curry and salt. Saute in a little olive oil until wilted. Add chicken stock. Simmer 15 minutes. Add green peas. Puree in blender or leave soup as is. Add milk and refrigerate.

Perfect for outdoor dining!

Recipe of the Week: Nikki's Cream Cheese Salsa

This dip is one of my favorites! The best part is how easy it is to make it. Cream cheese salsa is a great addition to a BBQ or picnic and will surely have people licking the bowl. It takes less than ten minutes to make. For a lighter version, opt for lowfat or fat-free cream cheese.

Ingredients

* Block of Cream Cheese (8 ozs)
* Salsa


Optional toppings:
* Cheddar Cheese
* Green Onions (Chopped)
* Black Olives
* Chopped Fresh Cilantro

For scooping:
* Chips
* Crackers
* Sliced Veggies
Directions

1. Set the block of cream cheese on a microwavable plate or dish. Unwrap it first, of course.

2. Pour some salsa over the cream cheese.

3. Microwave for 40 seconds.

Take the cream cheese out of the microwave and sprinkle any of the optional toppings on top. Voila! It is ready to be served!

Recipe of the Week: Sweet and Spicy Soup with Black Eyed Peas and Sweet Potato

This recipe is bursting with flavor and low in calories. Give it a try!

Ingredients

* 1/2 red bell pepper
* 1 tablespoon olive oil
* 1 onion, chopped
* 1 celery stalk, chopped
* 2 cloves garlic, minced
*
* 1 cup water
* 1 cup vegetable broth
* 3 plum tomatoes, chopped
* 1 (15 ounce) can black-eyed peas, drained and rinsed
* 1 (15 ounce) can sweet potatoes, drained and cut into chunks
*
* 1 tablespoon brown sugar
* 1 1/2 teaspoons cinnamon
* 1/8 teaspoon cayenne pepper
* 1/4 teaspoon crushed red pepper flakes
*
* 1 bay leaf
* 1 pinch dried thyme
* 1 pinch dried basil
* 1 pinch dried oregano
* 1 pinch dried rosemary
*
* 1 pinch garlic powder
* 1 pinch onion powder
* 1 pinch mustard powder
*
* 1 pinch cumin
* 1 pinch coriander
*
* salt and cracked black pepper to taste
* 2 tablespoons chopped fresh parsley

Directions

1. Set oven to broil. Brush red bell pepper lightly with olive oil, and place cut-side down on a baking sheet. Place sheet under broiler, and broil until pepper is blackened and blistered. Remove from broiler, and when cool enough to touch, peel skin. Chop pepper into bite-size pieces.
2. Heat olive oil in a large skillet over medium heat. Stir in onion, celery, and garlic; cook until onion is soft and translucent.
3. Mix in water, vegetable broth, tomatoes, black-eyed peas, sweet potatoes, and chopped bell pepper. Add brown sugar, cinnamon, cayenne, and red pepper flakes. Add bay leaf, thyme, basil, oregano, and rosemary. Mix in garlic, onion, and mustard powders. Stir in cumin and coriander.
4. Bring contents to a boil. Reduce heat to medium-low; simmer, covered, until sweet potatoes begin to disintegrate, about 20 minutes. Season with salt and cracked pepper to taste. Stir in fresh parsley, and serve.

BON APPETIT!

Recipe of the Week: Lowfat Spinach & Artichoke Dip

In the spirit of St. Patrick's day, we are sharing a festively green recipe with you all! The weather is heating up and with that comes barbecues and weekend gatherings. This lowfat spinach & artichoke dip is supremely delicious and especially friendly to those who are health conscious.


INGREDIENTS:
* 300 g frozen chopped spinach, thawed and drained (1 package)
* 2 cups nonfat sour cream (1 package)
* 250 g low-fat cream cheese (1 package)
* 1 cup lowfat mozzarella cheese
* 1/2 cup grated parmesan cheese
* 398 ml artichoke hearts, drained and chopped (1 can, in brine)
* 1 tablespoon lemon juice
* 1 tablespoon fresh black pepper (or colored)
* 1 garlic clove, finely chopped
* 1 tablespoon onion powder (optional)
* 1 teaspoon chili pepper flakes (optional)


DIRECTIONS:
* Drain any liquid that may be sitting on top of the sour cream.
* Mix everything together well.
* Bake it at 350 degrees, stirring once or twice, until heated through
(probably 40 minutes).
* If lazy, hungry, or just plain impatient, use the microwave (takes only a few minutes). This mix freezes well. There is no need to bake before freezing. You may want to freeze this recipe in four 2-cup containers (i. e. large plastic sour cream tubs)
* Serve with tortilla chips or pita.

This recipe makes approximately eight servings and will go fast. Just be careful, someone might end up licking the bowl. Bon Appetit!

Delicious Recipe of the Week: Eggplant 'Pasta'

 Eggplant 'Pasta'

In honor of the Culturistas resolution to eat more veggies and less meat (after watching
Food Inc.) we decided to post this delicious recipe from Alton Brown on the Food Network. You almost wont believe the 'pasta' is really eggplant! This makes a perfect Meatless Monday meal! Enjoy!

Ingredients

• 2 medium-large eggplants
• Kosher Salt, for purging the eggplant
• 4 tablespoons olive oil
• 1 teaspoon garlic, minced
• 1/2 teaspoon chile flakes
• 4 small tomatoes, seeded and chopped
• 1/2 cup cream
• 4 tablespoons basil chiffonade
• 1/4 cup freshly grated Parmesan
• Freshly ground pepper

Directions

Peel each eggplant leaving 1-inch of skin at the top and bottom unpeeled. Slice the eggplant thinly lengthwise, about 1/4-inch thick. Evenly coat each slice with the salt and purge on a sheet pan fitted with a rack for 30 minutes. Rinse with cold water and roll in paper towels to dry. Slice the pieces into thin strips to resemble pasta.

In a large saute pan heat the oil. Add the garlic and chili flakes and toast. Add the eggplant "pasta" and toss to coat. Add the tomatoes and cook for 3 minutes. Add the cream and increase heat to thicken sauce. Finally add the basil and Parmesan and toss to combine. Season with pepper, no salt needed as the eggplant will have residual salt from the purge. Serve immediately.

Recipe of the Week: Lady Lay's Mexican Cabbage Cups

After a streak of ordering and eating out, I decided it was time to reignite my creativity in the kitchen. I'm also on somewhat of a health kick after the holidays and have been craving a healthy and delicious creation. While I admit I have limited technical skill and never studied at the Cordon Bleu I'm not afraid of trying new things in the kitchen. I took and a chance and it came out delicious, nutritious, and I can't wait to make it again! This is a "loose" recipe and ingredients and spices can be substituted if you please!

Cook time: 30 mins (including prep)

Servings: 8 cups

Ingredients:

1/2 a head of cabbage
1 can of black beans
1 cup of chopped white chicken breast
1/2 a cup of shredded cheese (your choice)
3 tablespoons of Ponzu Sauce
Pinch of Cumin
Pinch of Paprika
Pinch of Salt
Pinch of Garlic
Salsa
Olive Oil

Directions:

1. Pour the black beans in a mixing bowl and mash.
2. Put the spices and Ponzu Sauce once the beans are mashed.
3. Add the chicken and cheese.
4. Slice the cabbage so that it resembles a slaw.
5. Also be sure to have some pieces of cabbage that are in their original form and can be used as cups.
6. Then add the cabbage into the bowl and mix all together.
7. Put the olive oil in a pan and bring to heat.
8. Once hot, put 3 cups filled with the mixture in the pan.
9. Cover the cups with an additional piece of cabbage and flip once golden.
10. Make sure the other side is sufficiently seared and remove from heat. Do this until all the cups are prepared.

The cups are ready to eat! Serving them with salsa is strongly recommended. As Julia Child says...BON APPETIT!

Recipe of the Week: Spinach Sweet Pea Soup with Mint Cream

During cold seasons, we tend to have altered palates and enjoy heartier and warmer foods. Many soups and stews tend to be somewhat heavy and do not make the cut for the menu transition from winter to spring. The pureed spinach and sweet pea soup with mint cream is a delicious and HEALTHY option that will make the seasonal cut! While it is filling, it is not too heavy and can opt as a cold soup during the summer. In addition to being super nutritious, it is relatively quick and easy to prepare.



INGREDIENTS

Soup:
2 big yellow onions, coarsely chopped
3 tablespoons unsalted butter
2 cloves fresh garlic coarsely chopped
2(10-ounce) bag (or the equivalent) fresh spinach, rinsed
2 1/2 cups frozen petite peas
3 cups vegetable or chicken stock
1/2 cup light cream
1 tablespoon salt
Freshly ground black pepper
Fresh Mint Cream (recipe follows)

Fresh Mint Cream:
1/2 cup finely chopped fresh mint leaves
1 cup sour cream
1/2 cup half-and-half
Salt and pepper

DIRECTIONS

Saute onions in the butter in a large soup pot over high heat, stirring occasionally until they begin to soften for 10 minutes. Add garlic, lower the heat to medium and continue cooking for another 10 minutes. Stir in spinach and saute until wilted for 5 minutes more. Add peas and the stock to the pot and bring to a boil over high heat. Lower the heat and simmer, uncovered, for 10 minutes. Remove soup from heat and allow to cool for a few minutes.

Using a food processor puree soup in small batches (use a second bowl to pour puree in). Place puree back into pot, add cream and bring to simmer over low heat. In a bowl, using a whisk, combine all ingredients until smooth.



To serve, pour the soup into 4 bowls and top with about 3 tablespoons of the fresh mint cream. Feel free to add a garnish for decorative effects!

BON APPETIT!

Resolution Friendly Meal! Tuna Burgers and Sweet Potato Fries

It's the beginning of January, and like most we want to eat healthier this year!  If you cook your food at home instead of going out to eat you are guaranteed a healthier meal.  So try these delicious recipes that will satisfy you AND keep you guilt free!

Tuna Burgers with Carrot Ginger Sauce

From Tyler Florence on Foodnetwork.com

Ingredients:

For the Sauce:
1 small carrot, roughly chopped
1 1/2-inch piece ginger, peeled
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
1 tablespoon low-sodium soy sauce
Pinch of sugar
Kosher salt and freshly ground pepper

For the Burgers:
1 pound sushi-grade tuna
2 tablespoons plus 1 teaspoon extra-virgin olive oil
2 tablespoons low-sodium soy sauce
Juice of 1/2 lime
1/4 cup chopped fresh cilantro
1 tablespoon grated fresh ginger
Kosher salt and freshly ground pepper
1 cup spicy sprouts, for garnish
4 whole-grain hamburger buns
1/2 avocado, sliced

Directions:
Prepare the sauce: Pulse the carrot and ginger in a food processor until finely chopped. Add the vinegar, sesame oil, soy sauce and sugar and process until smooth. Drizzle in 2 tablespoons water and combine; season with salt and pepper. Transfer the sauce to a bowl and set aside.
Prepare the burgers: Chop the tuna into chunks. Wipe out the food processor and add the tuna; pulse a few times to break up the pieces. In a bowl, mix 2 tablespoons olive oil, the soy sauce, lime juice, cilantro and ginger; season with salt and pepper. Pour over the tuna and process until well blended. Form into 4 patties; brush each lightly with the remaining 1 teaspoon olive oil.
Preheat a grill or grill pan. Once hot, add the burgers and cook for 2 minutes on each side for rare, or to desired doneness.
Toss the sprouts in the carrot-ginger sauce. Place the burgers on buns and top with avocado and sprouts.
Per serving: Calories 435; Fat 22 g (Sat. 3.8 g; Mono. 11 g; Poly. 6 g); Cholesterol 43 mg; Sodium 662 mg; Carbohydrate 28 g; Fiber 5 g; Protein 32 g

Baked Sweet Potato Fries

Ingredients:
2 large sweet potatoes --> you will burn a lot of calories chopping these guys!
2  tablespoons extra virgin olive oil
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon coriander
1 teaspoon kosher salt
1 teaspoon parsley
fresh ground pepper

Directions
Preheat oven to 450 degrees F.
Line a sheet tray with parchment. In a large bowl toss sweet potatoes with just enough oil to coat and then add rest of the ingredients. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving.

Per serving: Calories 147; Fat 5 g; Fiber 4 g

A Barefoot Contessa Dinner

Ina Garten, aka the Barefoot Contessa, is one of our favorite chefs on TV.  Her recipes are classic with a twist and always delicious! Try these Italian themed recipes: Chicken Piccata, Roasted Garlic Potatoes and a Pear and Apple Crisp!

Chicken Piccata

Ingredients:

• 4 split (2 whole) boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper
• 1 cup all-purpose flour
• 2 large eggs
• 1/2 tablespoon water
• 1 cup seasoned dry bread crumbs
• Good olive oil
• 3 tablespoons unsalted butter, room temperature, divided
• 1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
• 1/2 cup dry white wine
• Sliced lemon, for serving
• Chopped fresh parsley leaves, for serving

Directions:

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.

Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.

Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

Garlic Roasted Potatoes

Ingredients:

• 3 pounds small red or white potatoes
• 1/4 cup good olive oil
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons minced garlic (6 cloves)
• 2 tablespoons minced fresh parsley

Directions:

Preheat the oven to 400 degrees F.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.

Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

 

Pear and Apple Crisp

Ingredients:

• 2 pounds ripe Bosc pears (4 pears)
• 2 pounds firm Macoun apples (6 apples)
• 1 teaspoon grated orange zest
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed orange juice
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

For the Topping:

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, lightly packed
• 1/2 teaspoon kosher salt
• 1 cup old-fashioned oatmeal
• 1/2 pound (2 sticks) cold unsalted butter, diced

Directions:

Preheat the oven to 350 degrees F.

Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.

For the topping:

Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.

Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

[Photos and Recipes from Foodnetwork.com and Ina Garten]

Recipe of the week: Curried Sweet Potato Latkes

If you are looking for a new way to spice up your holiday menu this is just the recipe for you. It takes a traditional Hannukah dish, potato pancakes and gives you an alternative spin with an Indian flavor. Not only are potatoes tastier but also a bit more nutritious. Preparing this dish should take approximately 30 minutes.

Ingredients

* 1/2 cup all-purpose flour
* 2 teaspoons sugar
* 2 teaspoons curry powder
* 1 teaspoon baking powder
* 1 teaspoon brown sugar
* 1 teaspoon ground cumin
* 3/4 teaspoon salt
* 1/2 teaspoon cayenne pepper
* 1/4 teaspoon pepper
* 2 eggs, lightly beaten
* 1/2 cup milk
* 4 cups grated peeled sweet potatoes
* Oil for frying


Directions
* In a small bowl, combine the first nine ingredients. Stir in eggs and milk until blended. Add sweet potatoes; toss to coat.
* Heat oil in a large nonstick skillet over medium heat. Drop batter by heaping tablespoonfuls into oil; press lightly to flatten. Fry for 3-5 minutes on each side or until golden brown, adding oil as needed. Drain on paper towels. Yield: 24 latkes.

Bon Appetit!

WE LOVE FALL: Pumpkin Spiced Cider

Living in NY, a city that actually has seasons, I have learned to embrace and enjoy them. This year, we are really into Fall. Pumpkin spice lattes, pumpkin pancakes, and pumpkin curry are all on the menu. This recipe comes just in time for Halloween. If you are getting together with friends tomorrow night try making a hot pot of
PUMPKIN SPICE CIDER.

INGREDIENTS (makes 1 cup)
4 oz apple cider
1 oz simple syrup
1 oz pumpkin puree
1 cinnamon stick
1 clove
2 oz Irish Whiskey
Dash fresh ground nutmeg
Cinnamon stick (garnish)

MIXING NOTES
Pour cider into pot and add all ingredients.
Bring to a simmer and steep for 30 minutes.
Pass through a china cap and chill (if served cold).
Add simple syrup to taste.
Finish with Powers Irish Whiskey.
Serve in a short old fashioned over rocks with cinnamon stick garnish.
Wonderful served hot but also great on ice.

Recipe of the week: Chicken with Mustard Mascarpone Marsala Sauce

This delicious twist on the traditional Chicken Marsala will have your dinner guests very happy. The additions of mascarpone cheese and dijon mustard add rich flavor to this dish. The recipe was created by Giada De Laurentiis for the Food Network- ENJOY!

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 5 tablespoons butter, divided
• 3/4 cup chopped onion
• 1 pound cremini mushrooms, sliced
• 2 tablespoons minced garlic
• 1 cup dry Marsala wine
• 1 cup (8 ounces) mascarpone cheese
  
• 2 tablespoons Dijon mustard
• 2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
• 12 ounces dried fettuccine

Directions

Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.

While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.

Grown up Mac n' Cheese

This delicious Mac n' Cheese is a grown up twist on our childhood favorite. With three different cheeses and white truffle oil, this makes for a decadent meal! Double or quadruple the recipe to feed a party. This should serve around 2 people for dinner (with leftovers).

Ingredients

• Vegetable oil
• Kosher salt
• 2 cups of cavatappi pasta
  
• 1 1/2 cups milk
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 4 ounces (1/2 cup) Gruyere cheese, grated
• 3 ounces (1/3 cup) extra-sharp Cheddar, grated
• 2 ounces (1/4 cup) gorgonzola, crumbled
• 1/4 teaspoon freshly ground black pepper
• Pinch nutmeg
• 1 1/2 tablespoons white truffle oil
• 1/2 cup Panko (Japanese bread crumbs)
• 1 tablespoon chopped or dried basil
  

Directions

Preheat the oven to 400 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Lower the heat and add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, nutmeg and truffle oil. Add the cooked macaroni and stir well. Pour into baking dish.

Sprinkle panko and chopped basil over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Meal Planning of the week: Asian Influence Recipes

Looking for an entire meal for a small dinner party? Look no further with this delicious Asian Inspired feast!

Asian-Style Halibut
Serves 6, takes a few hours to prepare and cook.

Ingredients:

• 2 1/2 lbs of Halibut
  
• 2 Tbs of ginger
• 12-15 cloves of garlic
• 2 Tbs cilantro
• 2 Tbs Green Onion
• 6 Tbs brown sugar
• 4 Tbs lemon juice
• 6 Tbs rice wine
• 3 green onions, sliced for garnish
• 1/2 cup soy-sauce
• 6 Tbs cooking rice wine
• 6 Tbs dark sesame oil
• 1 Tbs black pepper.

Directions

Blend ingredients together and marinade the Halibut in a zip-lock bag for a couple of hours.

Grill over high heat in fish basket or fish pan - approx about 6-8 minutes per side, baste with remaining sauce while grilling.

Wasabi Mashed Potatoes adapted from Sandra Lee's Food Network recipe
Serves 6, Takes around 30 mins to prepare

Ingredients

• 2 pounds white potatoes, peeled and quartered (do not use Russet Potatoes!)
  
• 4 ounces sour cream
• 2 tablespoons (1/4 stick) unsalted butter
• 1/2 cup buttermilk or to preferred consistency
  
• 3 teaspoons prepared wasabi
• Salt and white pepper
• 3 green onions, sliced for garnish
• 1/4 teaspoon sesame oil

Directions

Put peeled and quartered potatoes in a large pot, cover with cold water, and bring to a boil over medium-high heat. Reduce to a simmer and cook until fork tender, about 10 to 15 minutes. Drain and put potatoes in a large mixing bowl. With a handheld mixer on low speed or potato masher, break up potatoes. Add sour cream, butter, 1/4 cup buttermilk, and wasabi paste and whip potatoes on medium speed. Add more buttermilk until the desired consistency is reached. Season with salt and white pepper, to taste. Garnish with the green onions.

Some people are a bit scared of the wasabi flavor- but it is pretty subtle. If you are worried, use half the wasabi and taste it before adding it all in! If you like spicy flavors, add even more!

Asian Fried Bananas adapted from Paula Deen's Food Network recipe Serves 6, takes around 10 minutes to cook.

Ingredients

• 4 tablespoons butter
• 6 fresh, firm bananas, peeled and cut into 1 to 2-inch pieces
• 1/2 cup brown sugar
  
• 1 teaspoon black sesame seeds
• 1 lime, juiced
• Vanilla Ice Cream
  

Directions

Heat a wok or a large frying pan over high heat and add 4 tablespoons of butter. Once melted, toss in bananas and add the 1/2 cup of sugar. Cook down sugar and add the sesame seeds and the lime juice. Stir together and serve with a scoop of vanilla ice cream. Substitute with green tea ice cream for more of an Asian flare.

Recipe of the week: Turkey and Artichoke Stuffed Shells

Try this delicious pasta recipe from Giada De Laurentiis at the Food Network! It's really easy and will take around an hour to prep/cook. It's also very satisfying- make a little side salad and you have a perfect dinner! This recipe feeds four (with leftovers!) When I made the arrabbiata sauce- I nixed the pancetta and it was still tasty FYI :)

Ingredients:

• 1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
• 3 tablespoons extra-virgin olive oil
• 1/2 large yellow onion, chopped (about 1 cup)
• 3 cloves garlic, chopped
• 1 pound ground turkey
• 1/2 teaspoon kosher salt, plus 1/2 teaspoon
• 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
• 1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
• 1 (15-ounce) container ricotta cheese
  
• 3/4 cup grated Parmesan
• 2 eggs, lightly beaten
• 1/4 cup chopped fresh basil leaves
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 1/2 cups grated mozzarella (about 5 ounces)

Directions:

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.

Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.

In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.

To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.

To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)

Arrabbiata Sauce:

2 tablespoons extra-virgin olive oil

6 ounces sliced pancetta, coarsely chopped

2 teaspoons crushed red pepper flakes

2 garlic cloves, minced

5 cups jarred or fresh marinara sauce

Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.

Yield: approximately 6 cups

Recipe of the week: Baked Peach Crisp

Summer is here and peaches are definitely in season! Here is a simple but delicious recipe- that goes well with summer nights eating alfresco. Serves 6!

Ingredients:

3 large Peaches halved and pitted
5 Vanilla wafer cookies (I recommend the Trader Joes' Ultimate Vanilla wafer cookie)
3 tablespoons of almonds
2 large tablespoons of flour
2 tablespoons of brown sugar
3 tablespoons of chilled unsalted butter
Butter/Canola Oil spray
Ice cream or cool whip

Directions:

Preheat the oven to 350 degrees Fahrenheit. Combine cookies, almonds, flour, sugar, into food processor. Using the pulse button, process until the cookies have broken up into small pieces. Add the butter (cut into very small cubes) and pulse again, until it creates moist clumps.

Butter or spray a baking dish (roughly 11 x 7 x 3). Place peach halves into baking dish (cut side up). Spread crumble on each peach, lightly packing it down. Bake peaches in the oven for 40 minutes, or until peaches are tender and crust is a golden brown. Let cool for 5 minutes.

Place each peach half in a separate dish. Serve with 1 scoop of vanilla ice cream or cool whip.

Fourth of July BBQ's galore

Most of you will have or attend a July 4th BBQ or even one BBQ sometime this summer. Here are some great recipes that will save you hassle and are quite delish! Start with the perfect summer cocktail: The Pineapple Margarita. Move on to a hot dog with a twist: the Nacho Dog and finish with a refreshing and tasty frozen lemonade pie.

Pineapple Margarita recipe from Ina Garten @Thefoodnetwork.com

Ingredients:

nocoupons

• 2 cups lime juice, about 20 limes
• 2 cups white tequila
• 2 cups Triple Sec
• 2 1/2 cups fresh pineapple juice
• Fresh pineapple slices, for garnish
• Ice

Directions:

Combine the lime juice, tequila, Triple Sec, and pineapple juice. Fill a cocktail shaker or blended 1/2-way with ice and fill 2/3 full with the margarita mixture. Shake for 30 seconds or blend and pour into glasses. Decorate with fresh pineapple slices and serve ice cold.

Nacho Dog recipe from Bobby Flay @ Thefoodnetwork.com

Ingredients:

Guacamole:

• 2 ripe Hass avocados, peeled, pitted and coarsely chopped
• 1 large jalapeno, finely diced
• 3 tablespoons finely diced red onion
• 1 lime, juiced
• 2 tablespoons canola oil
  
• 3 tablespoons chopped fresh cilantro leaves
• Salt
• Freshly ground black pepper

Grilled Tomato and Chipotle Salsa:

• 4 plum tomatoes
• 4 tablespoons canola oil
• Salt
• Freshly ground black pepper
• 3 tablespoons red wine vinegar
• 2 teaspoons chipotle in adobo puree

Hot Dogs:

• 8 kosher beef, turkey or chicken hot dogs
• 8 hot dog buns, split 3/4 of the way through
• 1 1/2 cups grated white Cheddar
• 8 pickled jalapenos, thinly sliced
• Fried blue corn tortilla chips, coarsely crumbled

Directions:

Guacamole:

Combine the avocados, jalapeno, onion, lime juice, oil and cilantro in a bowl and gently mix until combined. Season with salt and peppers.

Salsa:

Heat the grill to high. Brush tomatoes with 2 tablespoons of the canola oil and season with salt and pepper. Place on the grill until charred on all sides. Remove from the grill, slice the tomatoes in half, remove the seeds and coarsely chop. Whisk together the remaining 2 tablespoons of oil, vinegar and chipotle puree in a small bowl, add the tomatoes and stir to combine. Season with salt and pepper.

Hot Dogs:

Heat the grill to high. Grill dogs until golden brown on all sides, about 7 minutes. Remove to a plate. Place buns on the grill cut side down and grill until lightly golden brown, about 20 seconds. Place hot dogs in the buns, top with cheese, jalapeno, guacamole, salsa and tortilla chips.

Make Bobby's recipe REALLY easy by using your favorite pre-made salsa and guacamole.

Frozen Lemonade Pie recipe from The Neely's @ TheFoodNetwork.com

Ingredients:

Graham Cracker Crust:

• 2 cups graham cracker crumbs
• 1/4 cup sugar
• 7 tablespoons butter, melted
• OR pre-made pie crust
  

Lemonade Filling:

• 1 (14 ounce) can sweetened condensed milk, chilled
• 1 (12 ounce) container whip topping, thawed
• 1 (6 fluid ounce) can frozen lemonade concentrate, keep frozen
• 1 teaspoon candied lemon peel (Optional)

Directions:

Preheat oven to 350 degrees F.

In medium bowl, combine cracker crumbs, 1/4 cup of sugar, and the melted butter. Press firmly on bottom and up sides of pie plate. Bake for 7 minutes and let cool completely.

In a medium bowl, add chilled sweetened condensed milk and cool whip and fold gently. Add frozen lemonade and continue to gently fold. Do not let the mixture become soupy. Pour mixture into the pie crust and freeze overnight. Garnish with candied lemon peel.

To make this recipe SUPER easy buy a pre-made graham cracker pie crust at the supermarket

Spice up your repertoire with 3 aioli sauces!

An Aioli sauce is an easy and flavorful way to add a gourmet feel to your dishes. Here we will give you the recipes for a garlic aioli, a blue cheese aioli and a chipotle aioli. But once you know the basics you will have fun incorporating new flavors each time. All aiolis start with a base of either raw eggs and olive oil or mayonnaise. We teach you how to make it with mayonnaise because its much easier AND you don't have any raw egg in your sauce...which is a little questionable.

Garlic Aioli:

Ingredients

• 3 cloves garlic
• 1 cup mayonnaise
• 1/2 tbsp fresh-squeezed lemon juice
• 1/4 tsp salt

Directions

Crush the garlic cloves with the flat of a knife, and remove the skin. I like to use the rasper [pictured to the left] and grind the garlic into a pulp. If you don't have a rasper you can mince the garlic very fine and then press it into the cutting surface to make it into a paste. It's making this paste/pulp from the fresh garlic that gives aioli its intense garlic flavor.

Add the garlic to a small bowl, and whisk together with the rest of the ingredients. Wrap and refrigerate for atleast 30 minutes to allow the flavors to develop.

Blue Cheese Aioli:

Ingredients

• 2 garlic cloves
  
• 1 cup mayonnaise
• 1/4 cup crumbled blue cheese

Directions

Either mince the garlic and smash it into a paste or rasp the garlic into a pulp. Mix garlic in a bowl with blue cheese and mayonnaise. The smaller the crumbles of blue cheese the easier it is to mix it- but feel free to leave some chunks of blue cheese in the sauce. Wrap and refrigerate for atleast 30 minutes to allow the flavors to develop. Try this with baked sweet potato fries from Trader Joes- sooo delicious. You'd think you were at Father's Office.

Chipotle Aioli:

Ingredients

• 1 cup mayonnaise
• 1/4 cup Dijon mustard
• 2 tablespoons white wine vinegar
• 1 tablespoon minced canned chipotle chilies
• 1 tablespoon minced garlic/ garlic paste
  

Directions

Combine all ingredients in a bowl. Wrap and refrigerate for atleast 30 minutes to allow the flavors to develop.

Aioli sauces are great in sandwiches, burgers or tacos. They are amazing dipping sauces for veggies, chicken fingers, french fries, shrimp etc. They can even work as salad dressings!

Roasted Fruit A la mode recipe

[Recipe from Rachel Ray, Photo from Food Network]

In need of a delicious summer recipe? Here is a great dessert recipe using in season fruit and unexpected balsamic vinegar.

Ingredients:

* 2 plums, cut in 1/2 and pitted
* 2 peaches, cut in 1/2 and pitted
* 2 apricots or nectarines, cut in 1/2 and pitted
* 1/2 cup balsamic vinegar, look for a little age and good quality (bc it will be thicker)
* 1 pint French vanilla ice cream

Directions:

Preheat oven to 350 degrees F.

Place the fruit in a small baking dish and drizzle with balsamic vinegar, season with a little salt and pepper and transfer to the oven. Roast for 15 to 20 minutes depending on how ripe your fruit is. Remove from the oven and divide between 4 dessert bowls, drizzle with any of the balsamic vinegar that is in the baking dish. Top each bowl with a scoop of ice cream.