Cooking Classes for January-April 2011

Hey guys! Here is a list of my early 2011 cooking classes at The Loretta Paganini School of Cooking. Each class is $45.00 per person. The school is located at 8613 Mayfield Rd., Chesterland. Please call 440-729-1110 or register at www.lpscinc.com


January 14th-Girls Night Out: Moroccan Nights (Ladies)
January 28th-Guys Night Out: Super Bowl Fever (Men)
February 4th-Singles Night Out: Cabin Fever (Co-ed)
February 25th-Girls Night Out: An Evening of Thai (Ladies)
March 11th-Girls Night Out: Bar Food (Ladies)
March 25th-Girls Night Out: Say Cheese (Ladies)
April 1st-Girls Night Out: Soul Food (Ladies)

Recipe of the Week (97)

Sweet Potato Gratin
Tired of the same boring sweet potatoes for Thanksgiving? Try this great recipe! The walnuts gives it a great crunch!

3 pounds sweet potatoes, pricked several times with a skewer
3/4 stick unsalted butter
1/2 cup firmly packed light brown sugar
1/2 cup honey
2 tablespoons dark rum
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground mace
3/4 cup walnuts, chopped

Preheat oven to 400 degrees F.

Bake the sweet potatoes in the middle of the oven for 45 minutes to 1 hour, or until tender. Let them cool. Peel the sweet potatoes and cut them diagonally into 1/4-inch slices, and place them in a buttered 14-inch gratin dish. In a stainless steel saucepan, cook the remaining ingredients over moderate heat, stirring, until the sugar is dissolved. Spoon the mixture over the sweet potatoes and bake the gratin in the middle of the oven, basting occasionally, for 30 minutes. Remove and serve with walnuts sprinkled atop. .

Yield 8 servings.

Recipe of the Week (81)

Panzanella Salad (Tomato-Bread Salad)

Very easy "salad" for these hot and hazy days of summer! Get your fresh vegetables in season at a local farmer's market!

3 tablespoons red wine vinegar
1 cup extra virgin olive oil, divided
4 cups Italian bread from a baguette, cut into 1 inch cubes
8 Roma tomatoes, chopped into ½ inch cubes
1 red onion, sliced thin
1 medium cucumber, chopped into ½ inch cubes
1 medium yellow pepper, chopped roughly
Salt
Pepper


In a small bowl, combine the vinegar and ½ cup of extra virgin olive oil. Set aside.

Preheat oven to 375 degrees. Toss bread with remaining oil and place it on a sheet pan. Bake bread until lightly toasted, about 5 minutes. Remove and set aside.

In a large bowl, toss together the toasted bread, tomatoes, onion slices, cucumber and yellow pepper. Pour the oil and vinegar mixture over the bread salad. Toss well. Season with salt and pepper to taste.


Yield 6 servings

Recipe of the Week (80)

Vegetable Cole Slaw

We can thank my friend, Nancy Heller (www.funplayingwithfood.blogspot.com) for this suggestion! Great simple and easy slaw to serve for your Fourth of July celebrations!

1 medium green cabbage, sliced thin
1 medium red cabbage, sliced thin
2 carrots, julienned
1 small red onion, sliced thin
Salt
Pepper

Dressing
½ cup light mayonnaise
1 tablespoon honey
2 teaspoons cider vinegar
½ teaspoon salt


In a large bowl, whisk together dressing ingredients. In a separate large bowl, combine vegetables. Pour the dressing over the vegetables and toss. Best if made the night before and refrigerated.

Yield 12 servings

Recipe of the Week (79)

Pan-Seared Chicken Breasts with
Cherry Tomatoes and Balsamic Reduction

Save money by buying the split chicken breasts and removing the skin and bones yourself. The tomatoes and balsamic vinegar create a wonderful sauce!

4 boneless, skinless chicken breasts, about ¼ inch thick
2 tablespoons olive oil
4 ounces cherry tomatoes
1/3 cup balsamic vinegar
¼ cup water
Salt
Pepper
1/2 cup basil


Preheat the oven to 400 degrees.

Season the chicken breasts on each side with the salt and pepper. Meanwhile, heat the oil in a large skillet over medium heat. Slowly add the chicken to the skillet and brown on each side, about 4 minutes per side.

When the chicken is browned, add the cherry tomatoes to the skillet. Continue sautéing the chicken with the tomatoes until the tomatoes slightly bruise; about 2 minutes. Add the balsamic vinegar and water. Stir and place the skillet in the oven. Cook for about 12-15 minutes, or until the chicken is cooked through. Finish by topping the chicken with the basil.

Remove skillet from oven and set chicken on a large platter. Pour the tomato/balsamic sauce over the chicken. Serve with brown rice and a side salad.

Yield 4 servings

Recipe of the Week (78)

New York Strip Steak with Garlic Butter

Great idea for a Father's Day cookout! Make the butter a day in advance. For an added kick, crumble some blue cheese on top of the steaks too!


1 stick unsalted butter, at room temperature
2 tablespoons minced garlic
1 tablespoon fresh parsley, chopped
2 teaspoons fresh lemon juice
2 teaspoons salt

4 10-ounce New York strip steaks
½ cup extra virgin olive oil
Salt
Fresh black pepper


Place butter, garlic, parsley, lemon juice and 2 teaspoons salt in a medium bowl; stir well. Lay 6”x12” piece of plastic wrap on a cutting board. Shape the butter mixture into a log and roll it up, tying the ends to secure. Place the butter log in the freezer. (Prepare the night before).

Remove steaks from the refrigerator and allow to come up to room temperature, about 30 minutes. Meanwhile, prepare the grill. Lightly pour olive oil on both sides of the steaks. Season with salt and black pepper. Meanwhile, remove the butter log from the freezer and cut into 4-1 tablespoon pats. Place steaks on the grill. For a medium internal temperature, grill steaks for about 4-6 minutes, depending on the thickness of the steaks and the temperature of the grill. Turn the steaks over and grill for an additional 3-5 minutes. Add the pats of butter to each steak. Remove the steaks when the butter is slightly melted. Let steaks rest for about 5 minutes before serving with a side salad and grill sweet potatoes.

Yield 4 servings

Recipe of the Week (77)

Shrimp Bisque

One of my favorite little soups, this bisque is enhanced by the flavors of the orange zest. Serve this soup anytime with crusty Italian bread!

1 pound medium (31-40) shrimp, shelled and deveined, shells reserved
3 tablespoons olive oil
3 tablespoons unsalted butter
2 leeks, halved and rinsed well
1 onion, halved
2 stalk celery, chopped into 1 inch pieces
2 carrots, chopped into 1 inch pieces
3 sprigs thyme
1 bay leaf
1 teaspoon orange zest
2 tablespoons tomato paste
¼ cup brandy
3 tablespoons flour
4 cups heavy cream
Cajun seasoning
Finely chopped chives, to garnish

Heat 3 tablespoons olive oil in a large pot over medium heat and melt 3 tablespoons of the butter into it. Then add the shrimp shells, the leeks, onion, celery, carrots, 3 sprigs thyme, the bay leaf, orange zest, and tomato paste. Cook, stirring every now and then, until the shells are red and the vegetables are soft, about 10 minutes.

Take the pot off the heat and carefully pour in the brandy. Ignite the brandy with a long kitchen match and let the alcohol burn off. Return the pot to the heat, sprinkle in the flour, give it a stir, and cook for another 2 minutes. Now add water to cover and deglaze, scraping up all the browned bits on the bottom of the pot with a wooden spoon. Add the cream and bring to a boil. Immediately turn the heat down to low and gently simmer until the soup is reduced and thickened, 30 to 45 minutes. Strain into a clean pot and season with salt and pepper.

Chop the shrimp. Return the bisque to a simmer, add the shrimp and cook 2 to 3 minutes just to cook the shrimp through. Add Cajun seasoning to taste. Give the bisque a final taste for seasoning, pour it into warmed soup bowls and serve garnished with the chives.

Yield 6 servings

Recipe of the Week (76)

Fajitas with Pico De Gallo
Try this easy meal anytime you want some Mexican flavor! Mix it up by using chicken or shrimp and a different combination of vegetables!


2 large onions, peeled and cut lengthwise into 6 wedges, leaving root ends intact
2 1/2 tablespoons olive oil
2 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons salt
1/4 cup fresh lime juice
2 lb skirt steak, halved crosswise
2 1/2 teaspoons coarsely ground black pepper
18 flour tortillas

Heat a lightly oiled, rigged grill pan. Place onions on the grill pan and grill for about 8-10 minutes.

Meanwhile, stir together lime juice, 1 teaspoon salt and 2 tablespoons oil in a shallow dish. Add the steak and marinade at room temperature for about 10 minutes, turning once.

When the onions are finished cooking, transfer them to a cutting board. When cool enough to handle, cut the onions into 1 inch strips and toss with vinegar and ½ teaspoon salt in a small bowl. Set aside.

Pat dry the steak with paper towels and season with pepper. Re-oil the grill pan and grill the steak for about 3-5 minutes. Turn it over and grill for another 3-5 minutes for medium rare. Transfer the steak to a cutting board and let it rest for about 5 minutes before it is cut horizontally.

While the steak is resting, hold the tortillas with tongs and toast over an open flame. Serve steak, onions and pico de gallo wrapped in the tortilla.

Pico De Gallo
1/2 pounds plum tomatoes, seeded, chopped
3/4 cup chopped onions
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice
3 tablespoons minced seeded jalapeño chilies (about 2 medium)
1 garlic clove, minced

Mix all ingredients in medium bowl. Season with salt and pepper. Cover; chill.

Yield 6 servings.

Recipe of the Week (75)

Jamaican Jerk Chicken
Try this simple and easy recipe for a weeknight change. Serve with a simple cole slaw and some grilled corn on the cob!


3 scallions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded
1/4 cup fresh lime juice
2 tablespoons soy sauce
3 tablespoons olive oil
1 1/2 tablespoons salt
1 tablespoon packed brown sugar
1 tablespoon fresh thyme leaves
2 teaspoons ground allspice
2 teaspoons black pepper
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon

2 whole chickens, cut into 16 pieces

Make marinade:
Blend all marinade ingredients in a blender until smooth. Divide chicken pieces and marinade between 2 sealable plastic bags. Seal bags, pressing out excess air, then turn bags over several times to distribute marinade. Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice, 1 day.
Let chicken stand at room temperature 1 hour before cooking.
To cook chicken using a gas grill:
Preheat burners on high, then adjust heat to moderate. Cook chicken until well browned on all sides, 15 to 20 minutes. Adjust heat to low and cook chicken, covered with lid, until cooked through, about 15 minutes more.

To cook chicken using a stove:
Preheat oven to 375 degrees. Cover a sheet pan with foil. Place marinated chicken on the sheet pan. Bake for about 25-30 minutes, or until the chicken is done.


Yield 8 servings

SOUP event

Hope some of you can make it out to my next event on June 2nd at Sur La Table in Woodmere...

Recipe of the Week (74)

Parmesan Crusted Tilapia
Try this simple and easy recipe for a great weeknight dinner. Or, cut the filets after they are cooked and serve them to your kids as homemade fish sticks!

4 tilapia filets
1 cup milk
Salt
1 cup panko bread crumbs
½ cup parmesan cheese, grated finely
Freshly ground black pepper


Preheat the oven to 450 degrees.

Pat dry the tilapia filets. Place the milk in a shallow pan. Place the tilapia filets in the milk for about 15 minutes. In a separate shallow pan, combine the bread crumbs, cheese and black pepper. Remove the tilapia filets from the milk and dredge them in the bread crumb mixture. Set the coated filets on a sheet pan.

Bake the tilapia for 8-12 minutes, or until the filets are nicely browned. Season lightly with salt. Serve with wild rice and a side salad.

Yield 4 servings.

Recipe of the Week (73)

Sour Cream Coffee Cake with Whipped Cream
"My mother used to make the best cakes ever! My favorite was this cake. The sour cream keeps it moist, while the walnut mixture gives it crunch. This cake reminds me of home. Love and miss you mom!"

1 cup firmly packed golden brown sugar
1 cup chopped walnuts
1 1/2 teaspoons ground cinnamon

1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs
1 cup sour cream
1 1/2 teaspoons vanilla extract

Preheat oven to 350°F.

Grease 10-inch (12-cup) tube pan; dust with flour, tapping out excess. Mix first 3 ingredients in small bowl; set aside.

Sift flour, baking powder and baking soda into medium bowl. Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until fluffy. Add eggs 1 at a time, beating just until combined after each addition. Mix in sour cream and vanilla. Add flour mixture and stir until blended. Spoon half of batter into prepared pan. Sprinkle half of brown sugar mixture over and swirl gently into batter, using small knife. Spoon remaining batter over the brown sugar mixture. Sprinkle remaining brown sugar mixture over the top.

Bake cake until tester inserted near center comes out clean, about 1 hour. Cool cake in pan 10 minutes. Cut around pan sides to loosen cake. Turn out cake onto rack and cool completely. (Can be prepared 1 day ahead. Wrap and store at room temperature.)

Yield 12 servings.

Whipped Cream

1 quart heavy whipping cream
¼ cup confectioner’s sugar

Chill a large bowl and the beaters for an electric hand mixer in the freezer for at least 30 minutes.

Remove the bowl from the freezer and pour in the cream. Using the electric hand mixer beat the cream for about 2 minutes on medium speed. While the mixer is going, slowly add the sugar. Continue beating until soft peeks form, about 5-6 minutes total. Serve by topping each slice of cake.

Recipe of the Week (72)

Thai Spring Rolls with
Chile Sauce
"I love Thai food! This recipe is so simple and easy! The sauce can be found in any store. Make sure you get the sweet Chile sauce."


2 lbs cooked shrimp, peeled, deveined, and coarsely chopped (1/2-inch pieces)
1 cup carrots, peeled and cut into matchsticks
4 scallions, sliced thin
1 red bell pepper, seeded and sliced thin
1/2 cup coarsely chopped fresh cilantro
3/4 teaspoon salt
12 spring roll wrappers
2 teaspoons water
1 teaspoon cornstarch
1 cup vegetable oil
About 2 cups Thai Chile Sauce


Stir together shrimp, carrots, scallions, red bell pepper, cilantro and salt. Put 1 spring roll wrapper on a work surface with a corner nearest you, keeping remaining wrappers covered with plastic wrap. Spread about 2 tablespoons of the shrimp mixture across wrapper, 1 inch from bottom corner, to form a 3-inch log, leaving a small border at each end. Fold bottom corner over filling, then fold in side corners and roll up snugly to enclose shrimp. Stir together water and cornstarch in a bowl until smooth, then brush seams with mixture to seal. Transfer roll, seam side down, to a baking sheet lined with wax paper and keep covered with plastic wrap. Make more spring rolls in same manner, transferring to baking sheet as formed.
Heat 1/4 inch oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then fry 2 or 3 spring rolls, seam sides down, until golden, about 2 minutes. Turn over and fry until other side is golden, 2 to 3 minutes more. Transfer to paper towels to drain. Fry remaining spring rolls in same manner. Halve and serve hot or warm with sauce.
Yield 6 servings.

Recipe of the Week (71)

Spinach Salad with
Strawberry Vinaigrette
Springtime is a wonderful time for fresh strawberries. Try this simple and easy recipe for lunch or as a side dish for dinner!

1 bag baby spinach
2 tablespoon honey
2 teaspoons minced shallot
2 teaspoons minced garlic
¼ cup strawberry vinegar
½ cup extra-virgin olive oil
1 large red onion, sliced thin
6 strawberries, sliced and hulled


Place minced shallots and garlic in a small bowl. Add vinegar and stir in honey. Slowly stir in oil. Blend will until vinaigrette is properly emulsified. Add half of the vinaigrette to the greens. Add the onions. Toss carefully with tongs or a large spoon. Serve on individual plates. Add additional vinaigrette if necessary. Serve with grilled chicken breast or sautéed shrimp.


Yield 4 servings.

Tip of the Week

I talk to many busy parents who struggle with nightly dinner ideas for their families. I think the key to making delicious, healthy meals starts with proper planning. Try these step-by-step tips when planning your weeknight dinners:

1. Pick a protein. Choose meats that are inexpensive, but tasty like top round steaks or bone-in chicken breasts.

2. Choose a cooking method. Bake, saute, pan-sear, etc.

3. Select a "region" to cook from. This is where many people need help. If you are tired of making the same type of chicken, for example, switch it up by trying different cuisines. One night, make a roasted Cajun chicken. The next night, make an Asian-inspired vegetable stir fry.

4. Next, choose the proper herbs, seasonings and spices. Try cumin for Mexican dishes. Or fresh basil to enhance a great Italian dish.

5. Pick a vegetable to go with your dish. Wilted spinach, roasted asparagus or glazed carrots are great options.

6. Finally, pick a starch. This isn't necessary, but choose a starch that goes well with your meal. And try a different type of starch like quinoa or grits.

So, by using these steps, a weeknight meal can be a boneless, skinless chicken breast(1), that's pan-seared(2), with an Asian(3) teriyaki sauce(4). Served with wilted bok choy(5) and jasmine rice(6). Easy!

Try these steps the next time you need help making dinner for your family!

Recipe of the Week (70)

Marinated Roast Beef
Instead of the traditional ham this Easter, try this wonderful roast beef recipe! The longer you marinade the beef, the better! Happy Easter!!!

1 3lbs. bottom round roast
Marinade:
3 tablespoons vegetable oil
1 cup soy sauce
1 tablespoon mirin
2 tablespoons garlic, minced
2 tablespoons ginger, minced
2 tablespoons fresh ground black pepper

In a large bowl, combine all of the marinade ingredients. Place the roast in a large Ziploc bag. Pour marinade in the bag. Marinate the meat for 1 hour or up to 24 hours. Let meat sit at room temperature for at least 30 minutes before roasting.

Preheat the oven to 350 degrees. Place the roast on a heavy-bottomed roasting pan with a rack and roast it for about 1 hour. Place a sheet of aluminum foil on top of the roast and continue roasting for an additional 30 minutes or until the read on the pocket thermometer reaches 145 degrees.

Remove the roast and allow it to rest, covered with foil, for about 10 minutes.

Yield 6 servings.

Recipe of the Week (69)

Bangkok Salad with Miso Dressing
By far, the best salad dressing I have ever had. You can find miso, which is fermented soybean paste, in fine grocery stores. Also, the fried wontons act as croutons to give the salad a great crunch. Wonderful salad!


1/3 cup rice vinegar
2 tablespoons white miso
2 large garlic cloves, peeled
1 tablespoon sugar
2 teaspoons chopped fresh ginger
1/2 cup olive oil
1 head romaine lettuce, torn into bite-size pieces

2 cups vegetable oil (for deep-frying)
20 wonton wrappers, cut into 1/3-inch squares

Purée vinegar, miso, garlic, sugar and ginger in blender. With machine running, gradually pour in 1/2 cup olive oil; blend until mixture is creamy. Season dressing to taste with salt and pepper.

Heat 2 cups vegetable oil in heavy large saucepan over medium-high heat. Working in batches, add wonton squares to pan and fry until crisp and brown, about 30 seconds. Using slotted spoon, transfer wontons to paper towels; drain.
Place lettuce and fried wontons in large bowl. Toss with enough dressing to coat and serve.

Yield 6 servings.

Recipe of the Week (68)

Meatballs in Spicy Tomato Broth
Tapas restaurants, which originated in Spain, are becoming more and more popular in America. This recipe is a staple in most tapas restaurants. Try this one at home today!

Meatballs
2 slices white bread , torn into small pieces
1/3 cup whole milk
½ pound lean ground beef
½ pound ground lamb
¼ cup Manchego cheese
2 tablespoons minced fresh parsley leaves
1 large egg yolk
1 medium garlic clove , minced
3/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons olive oil

Sauce
1 small onion , minced
2 small tomatoes, cored, seeded, and chopped medium
1 cup low-sodium chicken broth
1/2 cup dry white wine
2 bay leaves
1 tablespoon minced fresh parsley leaves
2 medium garlic cloves , minced
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon paprika
Salt and ground black pepper

For the meatballs: In a large bowl, mash the bread and milk together to form a smooth paste. Add the ground meats, Manchego, parsley, yolk, garlic, salt, and pepper to the mashed bread and mix. Shape the mixture into 1/2-inch-round meatballs (1 teaspoon per meatball; you should have 35 to 40 meatballs).

Heat the oil in a nonstick skillet over medium-high heat until shimmering. Add half of the meatballs and brown on all sides, about 10 minutes. Transfer the meatballs to a paper towel-lined plate and repeat with the remaining meatballs. Discard all but 1 tablespoon of the oil left in the skillet.

For the sauce: Add the onion to the oil left in the skillet and cook over medium heat, scraping up any browned bits, until very soft and lightly browned, 6 to 9 minutes. Stir in the tomato and cook for 1 minute. Stir in the broth, wine, and bay leaves, then carefully return the meatballs to the skillet. Cover and simmer until the meatballs are just cooked through, 5 to 10 minutes.

While the meatballs cook, mash together the parsley, garlic, red pepper flakes, paprika, 1/8 teaspoon salt, and a pinch pepper. When the meatballs are cooked, remove and discard the bay leaves. Stir the red pepper mixture into the sauce and season with salt and pepper to taste. Transfer the meatballs and sauce to a serving dish and serve immediately.

Yield 4 tapas servings.

Recipe of the Week (67)

Roasted Asparagus
Asparagus. One of my favorite spring-time vegetables. Try this easy recipe as a great side dish for Easter, Passover or any weeknight dinner!


2 lbs. medium asparagus, trimmed
½ cup olive oil
Salt
Pepper
¼ cup lemon juice
Lemon peel, grated


Preheat oven to 500 degrees. Place asparagus in a large rimmed baking sheet or Pyrex casserole dish. Drizzle asparagus with olive oil. Season with salt and pepper and toss. Place asparagus in the oven and roast for about 7 minutes or until crisp-tender. Remove and drizzle the asparagus with lemon juice. Garnish with grated lemon peel.

Yield 6 servings.

Recipe of the Week (66)

Chicken Breasts with Herbed Pan Sauce

Tired of plain, old chicken? Try this very easy recipe for dinner tonight! The fresh herbs gives it a great flavor!

4 boneless, skinless chicken breasts, about ¼ inch thick
2 tablespoons olive oil
2 tablespoons unsalted butter
2 tablespoons garlic, minced
1 ½ cups low sodium chicken broth
½ cup fresh parsley, minced
3 tablespoons fresh thyme
3 tablespoons fresh rosemary, minced
Salt
Pepper


Preheat the oven to 400 degrees.

Season the chicken breasts on each side with the salt and pepper. Meanwhile, heat the oil in a large skillet over medium heat. Slowly add the chicken to the skillet and brown on each side, about 4 minutes per side.

When the chicken is browned, place the skillet in the oven. Cook for about 10-12 minutes, or until the chicken is cooked through.

Remove skillet from oven and set chicken on a large platter. Place the skillet back over medium heat and add the garlic, sautéing it in the pan juices for about one minute. Stir in the broth and reduce the sauce by about 1/3. Add the fresh herbs and salt and pepper to taste. Pour sauce over chicken breast. Serve with brown rice and a side salad.

Yield 4 servings

Recipe of the Week (65)

Quinoa Risotto
Quinoa (pronounced keen-wah) is a wonderful, couscous-like grain that contains more protein than any other grain. This recipe is great for vegetarians as a main dish or for anyone as a healthy side dish!


3 cups vegetable broth
2 tablespoons olive oil
¼ cup white onions, diced
1 tablespoon garlic, minced
1 ½ cups quinoa, rinsed with cold water
½ cup broccoli florets
½ cup carrots, julienned
½ cup crimini mushrooms
1 cup Parmesan cheese
¼ cup basil, torn
Salt
Pepper


Heat vegetable broth in a medium saucepan until it boils. Reduce heat to simmer.

In a large skillet, heat the olive oil over medium-high heat. Stir in the onions and garlic and sauté for about 3 minutes. Add the quinoa to the skillet, stirring continuously to prevent it from sticking; about 3 minutes. Slowly add the broth to the skillet and continue stirring. The quinoa will eventually absorb much of the broth. Once the broth is almost evaporated and the risotto is smooth, stir in the vegetables. Continue stirring. Remove the skillet from the heat and stir in the cheese. Add the basil and salt and pepper to taste.

Yield 2 main course servings or 4 side dish servings

Recipe of the Week (64)

Seared Steak Salad with Mustard Vinaigrette
Try this simple and easy salad for dinner tonight! Vary the salad by using baby spinach and grilled chicken or shrimp!

1 bag of mixed salad greens
1 mediums red onion, sliced thin
1 medium English cucumber, sliced thin
4 ounces cherry tomatoes

1 lbs. top round steak, thin and trimmed of fat
Salt
Pepper
2 tablespoons vegetable oil

For vinaigrette
2 tablespoons minced shallot
2 teaspoon minced garlic
¼ cup white wine vinegar
¾ cup extra-virgin olive oil
2 tablespoon Dijon mustard
Salt
Pepper


Toss greens in a large bowl with the red onions, cucumber slices and tomatoes. Set aside.

Season the steak with salt and pepper. Heat a large, nonstick skillet over medium-high heat. Add the oil. When the oil is hot, slowly add the steak. Brown the steak on each side for about 3-4 minutes. Remove and let it rest on a cutting board for about 5 minutes.

Make vinaigrette:
Place shallot and garlic in a small bowl. Whisk in the vinegar and mustard. Slowly whisk in oil.

Add half of the vinaigrette to the greens. Toss carefully with tongs or a large spoon. Serve on individual plates with steak slices. Add additional vinaigrette if necessary.

Yield 6 servings.

Recipe of the Week (63)

Easy Cocoa Brownies
Simple and easy Valentine's Day dessert. Drizzle a little chocolate or caramel sauce over the top, if you like!

½ cup all-purpose flour
½ cup unsweetened cocoa
¼ teaspoon baking powder
¼ teaspoon salt
1 stick butter
1 cup sugar
2 large eggs
1 teaspoon vanilla extract


Preheat the oven to 350 degrees.

Spray a 9 inch square baking pan with an unflavored cooking spray. In a medium bowl, combine the flour, cocoa, baking powder and salt, set aside. Melt the butter in a separate microwave-proof bowl and set aside to cool slightly. Stir the sugar into the butter. Stir the eggs into the butter mixture, one at a time, then stir in the vanilla. Stir the flour mixture into the butter mixture until smooth and well blended. Spread the batter evenly in the prepared baking pan.

Bake for about 25 minutes, or until a toothpick inserted in the center of the brownies comes out clean. Cool completely before cutting. Serve with fresh strawberries and low fat whipped cream.

Yield 4 servings.

Recipe of the Week (62)

Baked Catfish Tenders with
Cajun Tartar Sauce
Great little appetizer for the Big Game!! Make the tartar sauce ahead of time to deepen the flavor.

For fish
1 large egg
2 tablespoons hot sauce
1 1/4 lb catfish fillets, cut diagonally into 1/2-inch-wide strips
1/2 cup panko bread crumbs
1 teaspoon salt
1 tablespoon Cajun seasoning

For tartar sauce
1 cup mayonnaise
1/2 cup sweet pickle relish
2 tablespoons capers, rinsed, drained, and chopped
1 tablespoon fresh lemon juice
1 tablespoon prepared horseradish
2 teaspoons hot sauce
2 teaspoons Cajun seasoning

Prepare tartar sauce by stirring together all sauce ingredients in a bowl and chill, covered, until ready to serve.

Preheat oven to 400 degrees.

Whisk together egg and hot sauce in a wide shallow dish. Stir in fish strips and let stand at room temperature at least 10 minutes. Stir together panko, salt, and Cajun seasoning in another wide shallow dish.

Drain fish well. Dredge one half of fish in panko mixture, shaking off excess, then transfer to baking sheet. Bake the fish until golden and just cooked through, 10 to 14 minutes. Repeat procedure with remaining fish strips.

Serve fish tenders hot with tartar sauce and lemon wedges.

Yield 6 servings.

Recipe of the Week (61)

Pan-Seared Lamb Chops

I had the opportunity to make these on That's Life with Robin Swoboda on Fox 8. They were so popular, I felt I needed to share them with everyone!!!

8 rib lamb chops, ½ inch thick, Frenched
6 tablespoons olive oil
2 tablespoons garlic, minced
2 tablespoons rosemary, minced
2 teaspoons salt
3 teaspoons pepper


Place 3 tablespoons of olive oil, the garlic, the rosemary, salt and pepper in a large zip lock bag. Add the lamb chops and marinate in the refrigerator for 1 hour or overnight. (Remove the lamb chops from the refrigerator at least 15 minutes prior to cooking).

Preheat the oven to 350 degrees. Heat the remaining 3 tablespoons of oil in a large, nonstick skillet. Once the pan is hot, add the lamb chops. (Do not over crowd the skillet. Work in batches, if necessary). Pan sear the chops for about 3 minutes. Turn them over and sear for an additional 2-3 minutes. Place the skillet in the oven and bake for about 5 minutes.

Yield 4 servings.

Recipe of the Week (60)

Panko-breaded Turkey Cutlets

About this time every year, believe it or not, I miss turkey. If you are like me, this is a great recipe to get your turkey fix on! The panko bread crumbs gives this dish a great crunch!


2 boneless, skinless turkey breast filets
3 tablespoons Dijon mustard
1 cup panko bread crumbs
3 tablespoons fresh thyme, minced
1 tablespoon salt
2 tablespoons pepper
1 tablespoon unsalted butter
1 tablespoon olive oil


Preheat the oven to 375 degrees.

Lay the turkey flat on a sheet of plastic wrap. Cover the turkey with another sheet of plastic wrap and pound flat with a kitchen mallet or a large, heavy-bottomed skillet. Remove the plastic and place the turkey on a cutting board. Brush the turkey with the Dijon mustard. Combine the bread crumbs, thyme, salt and pepper in a large bowl. Dredge the turkey breast in the bread crumb mixture and set aside.

Heat the butter and olive oil in a large, non-stick skillet over medium heat. When the butter melts, slowly add the breaded turkey to the skillet. Brown the turkey on one side, about 3 minutes. Turn the turkey over and immediately place the skillet in the oven and cook for about 8 minutes, or until the turkey is cooked through. Serve with baked sweet potatoes and sautéed collard greens.


Yield 2 servings.

Recipe of the Week (59)

New York Strip Steak with
Gorgonzola Butter

A great way to add flavor to a steak or any dish, flavored butters are phenomenal! Use the remaining butter in cooked pasta or to top steamed vegetables for another wonderful dish!


2 8-oz. New York Strip steaks
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
Gorgonzola Butter (recipe below)


Preheat the oven to 500 degrees. Heat a cast iron skillet over medium-high heat. Drizzle steaks with olive oil and season with salt and black pepper. Pan sear the steaks in the skillet for about 4 minutes on each side. Place the steaks in the skillet in the oven and cook for an additional 4 minutes for a medium temperature for the steaks. Remove and set steaks aside on a clean plate to rest, about 3 minutes. Serve with a tablespoon of Gorgonzola Butter on the top of each steak.

Yield 2 servings


Gorgonzola Butter

1 stick unsalted butter, softened
1 tablespoon garlic, finely minced
1 teaspoon salt
1 tablespoon olive oil
2 tablespoons Gorgonzola cheese, crumbled fine
2 tablespoons chopped fresh parsley

In a large bowl, combine each of the ingredients. Stir well with a wooden spoon. Place the butter mixture in the middle of a sheet of plastic wrap. Roll the butter into a log while twisting the ends. Chill the butter until firm.

Recipe of the Week (58)

Honey and Soy Glazed Salmon

Rich with cancer-fighting Omega-3 fatty acid, salmon is a wonderful fish that is very easy to prepare. Try this simple recipe for a great mid-week dinner!

2 tablespoons honey
2 tablespoons soy sauce
1 1/2 tablespoons fresh lime juice
2 teaspoons Dijon mustard
1 tablespoon water
2 teaspoons vegetable oil
two 6-ounce pieces salmon fillet

In a small bowl whisk together honey, soy sauce, lime juice, mustard, and water. In a small non-stick skillet heat oil over moderately high heat until hot but not smoking and cook salmon 2 to 3 minutes on each side, or until golden and just cooked through. Transfer salmon to 2 plates. Add honey glaze to skillet and simmer, stirring, 1 minute. Pour glaze over salmon.

Yield 2 servings