Grilled Ricotta Sandwiches and Cold Tomato Soup Thursday, Aug 11 2016 

2 pounds tomatoes, coarsely chopped
1/2 small red onion, coarsely chopped
1 clove garlic
2 teaspoons red wine vinegar
1/4 cup olive oil, plus more for the grill
kosher salt and black pepper
8 slices country bread
8 ounces fresh ricotta
1 tablespoon chopped fresh herbs (such as chives, oregano, or tarragon)

Puree the tomatoes, onion, and garlic in a blender until smooth. Add the vinegar, 2 tablespoons of the oil, and ½ teaspoon each salt and pepper and pulse to combine.

Heat grill to medium. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.

Top 4 slices of the bread, dividing evenly, with the ricotta, herbs, and ½ teaspoon pepper. Sandwich with the remaining slices of bread. Drizzle the tops and bottoms of the sandwiches, dividing evenly, with the remaining 2 tablespoons of oil.

Grill until the bread is toasted and the cheese is warm, 2 to 3 minutes per side. Serve with the tomato soup.

Real Simple

Fried Egg BLT Sandwich  Saturday, Jul 30 2016 

1 teaspoon olive oil
4 large eggs
4 (1-ounce) slices focaccia bread, toasted
1 cup packed baby arugula (I used iceberg lettuce)
4 applewood-smoked bacon slices, cooked, drained, and halved crosswise
4 (1/4-inch-thick) tomato slices
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Crack eggs into pan; cook 2 minutes. Cover and cook an additional 2 minutes or until whites are set or until desired degree of doneness. Remove from heat.

Place 1 focaccia slice on each of 4 plates; top each serving with 1/4 cup arugula, 2 bacon slice halves, and 1 tomato slice. Sprinkle tomatoes evenly with salt and pepper. Top each serving with 1 egg; garnish with additional freshly ground black pepper, if desired.

Cooking Light, June 2012, page 158

Crisp Lamb Lettuce Wraps Friday, Jun 27 2014 

2 teaspoons canola oil
1 cup finely chopped onion
2 teaspoons minced fresh garlic
1 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 ounces lean ground lamb
1/2 cup chopped fresh parsley
1/2 cup chopped tomato
1/2 cup chopped cucumber
1/4 cup plain fat-free Greek yogurt 
1/4 cup red pepper hummus (such as Tribe)
8 Boston lettuce leaves
2 tablespoons torn mint leaves
1 tablespoon pine nuts, toasted

Heat a large skillet over high heat. Add oil to pan; swirl to coat. Add onion and next 5 ingredients (through lamb) to pan; sauté 5 minutes or until lamb is done. Combine parsley, tomato, and cucumber in a medium bowl. Stir in lamb mixture. Combine yogurt and hummus in a small bowl. Place about 1/4 cup lamb mixture in each lettuce leaf. Top each wrap with 1 tablespoon hummus mixture. Divide mint and pine nuts evenly among wraps.

Cooking Light, August 2012, page 28

Amount per serving: Calories 158,Fat 8g,Saturated fat 1.2g,Monounsaturated fat 3g,Polyunsaturated fat 1.6g,Protein 11.4g,Carbohydrate 11.3g,Fiber 3g,Cholesterol 24mg,Iron 2mg,Sodium 488mg, Calcium 68mg

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Bacon and Blue Cheese Stuffed Chicken Breasts Friday, Jan 24 2014 

2 ozs bacon, finely chopped
1/2 cup (2 ozs) crumbled blue cheese
1/3 cup finely chopped seeded tomato
1/2 tsp salt, divided
4 (6-oz) skinless, boneless chicken breast halves
1/4 tsp freshly ground black pepper
1 1/2 tsps olive oil

Preheat oven to 400°.

Cook guanciale in a large ovenproof skillet over medium heat 10 minutes or until crisp, stirring frequently; remove from pan. Combine bacon, 1 tablespoon drippings, cheese, tomatoes, and 1/4 teaspoon salt in a small bowl, stirring well.

Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff 2 tablespoons cheese mixture into each pocket; secure with a wooden pick. Sprinkle both sides of chicken evenly with remaining 1/4 teaspoon salt and pepper.

Wipe pan clean with paper towels. Return pan to medium-high heat. Add oil to pan; swirl to coat. Add chicken; sauté 4 minutes. Turn chicken over. Place pan in oven; bake at 400° for 8 minutes or until chicken is done. Let stand 5 minutes. Discard wooden picks. Cut chicken diagonally into 1/2-inch-thick slices, if desired. Serve with pan juices.

Inspired by Cooking Light, page 56

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Grilled Chicken and Vegetable Quesadillas Tuesday, Apr 30 2013 

1 1/2 teaspoons paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 (6-ounce) skinless, boneless chicken breast halves
1 small onion, cut into 1/2-inch-thick slices
1 small orange bell pepper, cut into 1/2-inch-thick wedges
I also used 2 whole tomatoes

Cooking spray
3 ounces Monterey Jack cheese, shredded (about 3/4 cup)
4 (6-inch) flour tortillas
1/4 cup reduced-fat sour cream

Preheat grill to medium-high heat.

Combine paprika, garlic powder, oregano, cumin, salt, and black pepper in a small bowl. Rub paprika mixture evenly over chicken; let stand 10 minutes.

Arrange chicken, onion, and bell pepper (and tomatoes) on grill rack coated with cooking spray. Cook vegetables 4 minutes on each side or until tender. Cook chicken 6 minutes on each side or until done. Remove chicken and vegetables from grill; coarsely chop vegetables. Let chicken stand 5 minutes; thinly slice chicken.

Sprinkle about 3 tablespoons cheese over half of each tortilla; divide vegetables and chicken evenly over cheese. Fold each tortilla in half over filling; lightly coat tortillas with cooking spray.

Heat a large nonstick skillet over medium heat. Place 2 quesadillas in pan; cook 2 to 3 minutes on each side or until cheese melts and tortillas are lightly browned. Repeat procedure with remaining 2 quesadillas. Cut each quesadilla into 2 wedges; serve with sour cream.

Cooking Light, May 2013

Serves 4 (serving size: 2 quesadilla wedges and 1 tablespoon sour cream)
Calories 310, Fat 13g, Saturated fat 6.1g, Monounsaturated fat 4.1g, Polyunsaturated fat 1.1g, Protein 26.8g, Carbohydrate 20.4g, Fiber 1.9g, Cholesterol 79mg, Iron 1.9mg, Sodium 552mg, Calcium 228mg

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Blue Cheese Burgers Friday, Apr 26 2013 

Burgers
2 pounds ground beef
2 teaspoons chopped fresh parsley
1 shallot, finely minced
1 teaspoon salt
1 teaspoon garlic powder
1 tablespoon Worcestershire sauce
1/2 teaspoon cayenne
3 ounces blue cheese
8 hamburger buns
8 small lettuce leaves
8 thin slices tomato
8 thin slices red onion

Sauce
1/2 cup ketchup
1/4 cup ranch dressing
2 tablespoons chopped pickle
1 teaspoon hot sauce

Make burgers: In a large bowl, combine beef, parsley, shallot, salt, garlic powder, Worcestershire sauce and cayenne. Using your fingers, mix gently but thoroughly. Divide meat mixture into 16 disks. Portion cheese into 8 small disks and place in the center of 8 hamburger disks. Top with remaining hamburger disks, pressing to seal.

Make sauce: In a bowl, combine ketchup, dressing, pickle and hot sauce. Cover and chill until ready to serve.

Preheat grill to medium. Grill hamburgers for about 7 minutes (for medium-rare), turning once. Remove from heat and let rest for 2 minutes. Grill buns, cut sides down, for 30 seconds.

Serve burgers on buns with sauce, lettuce, tomato and onion.

All You Magazine, May 2012

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Cheesy Beef Stuffed Zucchini Friday, Jul 20 2012 

4 medium zucchini, stem ends removed
Salt and pepper
2 Tablespoons olive oil
1 onion, finely chopped
1 pounds ground beef
4 cloves garlic, minced
3/4 cup panko
1/4 cup chopped fresh basil
1 cup shredded provolone cheese
1/2 cup grated parmesan cheese
4 tomatoes, diced
1 green pepper, diced finely

Heat oven to 425 degrees. Halve zucchini lengthwise. With a small spoon, scoop out seeds and most of the flesh so walls of zucchini are 1/4 inch thick. Season cut side of zucchini with salt and pepper and brush with olive oil. Set zucchini halves cut side down on a baking sheet and roast until slightly softened and edges are beginning to brown. Remove from oven, and place zucchini cut side up in a baking dish.

Cook ground beef and onion in a skillet over medium-high heat until cooked. Add garlic, tomatoes and green pepper until fragrant. In a medium bowl, combine panko, fresh basil and provolone.

Stuff zucchini halves with beef mixture. Sprinkle panko mixture on top. Bake zucchini until topping is golden.

Cheesy Beef Stuffed Zucchini Friday, Jul 20 2012 

4 medium zucchini, stem ends removed
Salt and pepper
2 Tablespoons olive oil
1 onion, finely chopped
1 pounds ground beef
4 cloves garlic, minced
3/4 cup panko
1/4 cup chopped fresh basil
1 cup shredded provolone cheese
1/2 cup grated parmesan cheese
4 tomatoes, diced
1 green pepper, diced finely

Heat oven to 425 degrees. Halve zucchini lengthwise. With a small spoon, scoop out seeds and most of the flesh so walls of zucchini are 1/4 inch thick. Season cut side of zucchini with salt and pepper and brush with olive oil. Set zucchini halves cut side down on a baking sheet and roast until slightly softened and edges are beginning to brown. Remove from oven, and place zucchini cut side up in a baking dish.

Cook ground beef and onion in a skillet over medium-high heat until cooked. Add garlic, tomatoes and green pepper until fragrant. In a medium bowl, combine panko, fresh basil and provolone.

Stuff zucchini halves with beef mixture. Sprinkle panko mixture on top. Bake zucchini until topping is golden.

Mini Bacon Blue Cheese Burgers Thursday, Feb 2 2012 

Makes 2 1/2 dozen mini burgers

2 pounds ground chuck
10 slices bacon, cooked and crumbled
8 ounces crumbled blue cheese
2 Tablespoons Worcestershire sauce
2 teaspoons minced garlic
1 teaspoon ground black pepper
1/2 teaspoon salt
3/4 cup mayonnaise
1/4 cup sour cream
2 Tablespoons Dijon style mustard
2 (11 ounce) packages frozen Parker-House style rolls, split and toasted
Garnish – shredded lettuce, sliced cherry tomatoes

Preheat oven to 350 degrees. Line the bottom half of a broiler pan with aluminum foil, top with broiler grate. Set aside.

In a medium bowl, combine ground chuck, bacon, blue cheese, Worcestershire, garlic, pepper, and salt. Shape mixture into 30 (2 inch) patties. Place on prepared broiler pan. Bake for 20 minutes.

In a small bowl, combine mayonnaise, sour cream and mustard. Spread mayonnaise mixture on bottom halves of rolls; top each with one burger. Top with shredded lettuce and sliced tomatoes, if desired. Spread mayonnaise mixture on top halves of rolls, and place on tomatoes. Serve immediately.

Southern Favorites 2011, page 77

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DANIEL CRODDY’S Chiles Rellenos Made Easy Thursday, Nov 10 2011 

Hands-on time: 43 min. Total time: 66 min.

Cooking spray
1 1/4 cups coarsely chopped onion
2 cups chopped tomatoes
1/2 cup low-sodium salsa verde
1/4 teaspoon salt
1/4 cup fresh cilantro
4 poblano chiles
1 cup (4 ounces) shredded reduced fat Monterey Jack cheese, divided
2 tablespoons goat cheese, divided
3 large egg yolks
3 large egg whites
1.1 ounces all-purpose flour (about 1/4 cup)
1/4 teaspoon freshly ground black pepper
3 tablespoons cornmeal
1/4 cup canola oil

Preheat broiler to high.

Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion; saute 4 minutes or until tender. Stir in chopped tomatoes, salsa verde, and 1/4 teaspoon salt; cook 15 minutes or until thickened, stirring frequently. Place tomato mixture in a food processor; add cilantro. Process mixture until smooth. Set aside.

Place poblanos on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened and charred, turning after 6 minutes. Place in a paper bag; fold to close tightly. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each chile; discard seeds, leaving stems intact. Spoon 1/4 cup Jack cheese and 1 1/2 teaspoons goat cheese in cavity of each chile.

Preheat oven to 350°.

Lightly beat egg yolks in a small bowl. Place egg whites in a medium bowl; beat with a mixer at high speed until stiff peaks form. Fold egg yolks into egg whites. Combine flour and black pepper in a shallow dish. Place cornmeal in another shallow dish. Dredge poblanos in flour mixture, and dip into egg mixture. Dredge in cornmeal.

Heat oil in a large stainless steel skillet over medium-high heat until hot; reduce to medium heat. Add coated poblanos to oil; cook 6 minutes or until crisp, turning to cook on all sides. Place chiles on a baking sheet, and bake at 350° for 8 minutes or until cheese melts. Serve with tomato sauce. Yield: 4 servings (serving size: 1 chile and about 1/3 cup sauce).

CALORIES 297; FAT 14.8g (sat 5.8g, mono 4.1g, poly 1.8g); PROTEIN 16.1g; CARS 25.6g; FIBER 2.7g; CHOL 159mg; IRON 1.9mg; SODIUM 562mg; CALC 254mg

Pages 170-171 COOKING LIGHT JUNE 2011

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