RECIPE PALETTE FUN

Spanakopita

5 (10 ounce) packages frozen chopped spinach - thawed, drained and squeezed dry
6 eggs
1 cup chopped fresh dill leaves
1 large onion, chopped
1 pound crumbled feta cheese
1/2 pound cottage cheese
1 teaspoon ground black pepper, or to taste
8 sheets phyllo dough, thawed
3 tablespoons olive oil, divided
sour cream for garnish (optional)
Directions
1.Preheat oven to 375 degrees F (190 degrees C).
2.Place the spinach, eggs, dill, onion, feta cheese, cottage cheese, and black pepper into a large bowl, and mix well.
3.Place 2 sheets of phyllo dough into the bottom of a 9x13-inch baking dish, and drizzle with about 1 tablespoon of olive oil; top with 2 more sheets of phyllo dough. Spread the spinach filling evenly over the sheets of phyllo, pat it down gently, and top with 2 more sheets of phyllo. Drizzle with 1 more tablespoon of olive oil, and top with the remaining 2 phyllo sheets. Drizzle with remaining 1 tablespoon olive oil.
4.Bake in the preheated oven until the top is browned and the filling is set, about 1 hour. To serve, cut into squares and top each square with a dollop of sour cream

Lemon Raspberry Cheesecake

For the crust:

3 cups graham cracker crumbs
3 tablespoons sugar
1-1/2 sticks salted butter, melted

For the filling:

2-1/2 pounds cream cheese, at room temperature
1-1/2 cups sugar
5 jumbo eggs, room temperature
2 jumbo egg yolks only, room temperature
2 Tbsp. freshly squeezed lemon juice
2 teaspoons pure vanilla extract

For the raspberry topping:
1 cup red seedless raspberry or strawberry jelly
3 half-pints fresh raspberries
1 tsp. Chambord (raspberry liquor)

Preheat the oven to 350 degrees F.
Combine the graham crackers, sugar, and melted butter until moistened.
Pour into a 9-inch spring form pan.
Press the crumbs into the bottom of the pan and about 1-inch up the sides.
Bake for 10 minutes.
Cool to room temperature.
Raise the oven temperature to 450 degrees.
Cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy for 5 minutes.
Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well.
Scrape down the bowl and beater.
With the mixer on low, add the lemon juice and vanilla.
Mix thoroughly and pour into the cooled crust.
Bake for 15 minutes.

Ingredients
Salsa Verde:
12 tomatillos, husked and rinsed
2 jalapeno peppers, stemmed
1 onion, quartered
Splash white vinegar
Water
1 teaspoon ground cumin
1/2 bunch fresh cilantro leaves, coarsely chopped
2 limes, juiced
Salt
3 poblano peppers
Extra-virgin olive oil
1 onion, sliced
3 garlic cloves, chopped
1 1/2 teaspoons ground cumin
1/4 cup all-purpose flour
4 cups canned chicken stock
1 deli roasted chicken, about 3 pounds, boned, meat shredded
Leaves from 1/2 bunch fresh cilantro, chopped
Salt and freshly ground black pepper
12 large corn tortillas
1/2 pound Monterey jack cheese, shredded
Chunky Guacamole, recipe follows
1 pint sour cream
Directions
Make the salsa: Put the tomatillos, jalapenos, and onion in a saucepan with the vinegar and water to cover. Bring to a boil, reduce the heat and poach until the tomatillos are soft, about 10 minutes. Drain. Put the vegetables in a blender, add the cumin, and puree. Add the cilantro, lime juice, and salt, and pulse to combine. Set aside.

Meanwhile, place the poblano peppers directly over the flame on a gas stove and cook, turning with tongs, until the skin is charred and blackened. (Or, if you have an electric stove, put the chiles on a baking sheet and broil, turning with tongs, until the skin is blackened.) Skin the peppers; then seed, core, and dice them.

Heat a 2-count of olive oil in a medium saucepan over medium heat. Add the onion and cook until softened and caramelized, 5 to 7 minutes. Add the garlic and cook 1 minute. Stir in the cumin and cook 1 minute. Then sprinkle on the flour and cook, stirring, 1 more minute. Gradually pour in the stock, stirring constantly. Bring to a simmer, stirring to make sure the flour doesn't stick to the bottom of the pan; the liquid will thicken. Fold in the chicken, diced peppers, and cilantro, and season well with salt and pepper.

To assemble the dish: Preheat the oven to 350 degrees F. Get your self a large baking dish. Dip a tortilla into the tomatilla salsa and put it on a cutting board. Put a big scoop of the chicken mixture in the center, sprinkle with a little of the cheese, and roll the tortilla like a cigar to enclose the filling. Use a spatula to place it seam side down in the baking dish. Continue to fill all of the tortillas and put them in the baking dish. Pour the remaining tomatilla salsa over the top and sprinkle with the remaining cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Serve hot with the guacamole and sour cream.

Chicken and sun-dried tomato risotto

Ingredients (serves 4)

6 cups chicken stock
40g butter
500g chicken thigh fillets, trimmed, cubed
1 medium leek, trimmed, halved, washed, sliced
2 cups arborio rice
1/2 cup sun-dried tomatoes, thinly sliced
150g baby spinach

Method

Place stock in a saucepan. Bring to the boil over high heat. Reduce heat to low. Simmer until required.

Meanwhile, melt half the butter in a large, heavy-based saucepan over medium heat. Cook chicken, stirring occasionally, for 5 to 6 minutes or until browned and cooked through. Transfer to a plate. Cover with foil.

Melt remaining butter in saucepan over medium-high heat. Add leek. Cook, stirring, for 5 minutes or until soft. Add rice. Cook, stirring, for 1 minute. Add 1 ladle stock to rice. Cook, stirring with a wooden spoon, until liquid is absorbed. Repeat with remaining stock, 1 ladle at a time.

Add chicken to rice mixture. Cook, stirring, for 2 minutes or until heated through. Add tomato and spinach. Cook, stirring, for 1 minute or until spinach has wilted. Serve.

Spicy Italian Meatballs
(makes 24)

Ingredients:

1 lb lean pork sausages (SPICY is best!), removed from casing
1/2 lb ground beef
1/4 cup parmesan or romano cheese, grated
1 large egg, slightly beaten
1/2 cup plain breadcrumbs (or Italian seasoned work too)
2 cloved garlic, minced
1 1/2 tsp salt
1 tsp black pepper
1/2 cup milk or water
1 tsp dried oregano
1 tsp dried parsley
1 tsp red pepper flakes
dash cayenne pepper

In a large bowl, combine all of the above ingredients. Mix them together with a wooden spoon, or do like the Italians and use your hands! (Nothing like feeling meat and raw egg ooze through your fingers... haha)

Preheat your oven to 350 degrees. Next, begin shaping the meatballs into medium sized balls. On a lightly greased cookie sheet, place the rolled balls about an inch or two apart. It may help to slightly press down on each one so that the bottoms are a little bit flattened. This will help them to resist rolling around on the pan.

Place the pan in the oven for about 25 minutes or so, until they are nice and brown.

If you'd rather infuse these with the sauce you'll be serving just brown them in a skillet and then plop into the pot of sauce for approximately 35-40 minutes.

Serve atop a mountain of spaghetti or your favorite hoagie roll. Sprinkle with parmesan or mozzarella and serve immediately. YUM!

**Just a note: This spicy Italian meatball recipe is perfect to freeze and store for later use. Just cut the cooking time in half so that they are only partially done, then let cool, place in freezer-tight bags and pop into the freezer. The next time you want a yummy meal but don't have too much time to make it, remove them and cook them the remainder of the way and no one will know the difference! Buonissimo!

recipe here:
http://www.tasty-italian-cooking.com/spicy-italian-meatball-recipe.html

Chicken, leek and bacon casserole

Ingredients (serves 4)

2 tablespoons olive oil
40g butter
8 chicken thigh cutlets
2 medium leeks, trimmed, halved, washed, sliced
4 rashers middle bacon, trimmed, chopped
2 garlic cloves, crushed
2 tablespoons fresh thyme leaves
1/2 cup dry white wine
1/4 cup plain flour
2 cups chicken stock
200g button mushrooms, quartered
Mashed potato, to serve

Method

Preheat oven to 180°C/160°C fan-forced. Heat half the oil and butter in a heavy-based, flameproof casserole dish over medium-high heat. Cook chicken, in batches, for 5 to 6 minutes or until golden. Transfer to a bowl.

Heat remaining oil and butter in dish. Add leek, bacon, garlic and thyme. Cook, stirring, for 3 minutes or until leek has softened. Add wine. Bring to the boil. Stir in flour. Cook for 1 minute. Slowly add stock, stirring constantly. Return chicken to dish. Add mushrooms.

Cover. Bring to the boil. Transfer to oven. Bake for 1 hour. Remove lid. Bake, uncovered, for 30 minutes or until chicken is tender. Serve with mashed potato.

Apple Rum Raisin Bread Pudding
Serves 6-8

Ingredients

⅔ cup raisins
2 tablespoons dark or spiced rum
2 cups whole milk
4 large eggs
1 cup sugar
3 tablespoons unsalted butter, melted and slightly cooled
½ teaspoon ground cinnamon
⅛ teaspoon salt
½ teaspoon vanilla
4 cups packed Challah or Brioche pieces (cut loaf into slices, remove crusts, then cut into cubes...you'll need one loaf but you won't use all of it)
1 large tart baking apple such as Granny Smith, peeled, cored, cut into ⅛-inch slices and cut in half

For Serving
Vanilla Ice Cream

Directions

1. Preheat oven to 350 degrees and spray 11x7-inch glass (or equivalent 2-quart) baking dish with nonstick cooking spray.

2. Place raisins and rum in a shallow bowl and microwave on high for 30 seconds. Let raisins soak in rum while you prepare other ingredients.

3. Whisk milk, eggs, sugar, melted butter, cinnamon, salt and vanilla in large bowl to blend. Add challah cubes, sliced apples and raisins with rum and fold together with a large spatula. Pour mixture into prepared baking dish, flatten with spatula and make sure apples and raisins are evenly distributed. Let stand 15 minutes.

4. Bake bread pudding until top is golden and center is set, about 55-65 minutes. Spoon into bowls, top with vanilla ice cream and serve.

recipe here:
http://www.onceuponachef.com/2010/02/apple-rum-raisin-bread-pudding.html

4 cups dried large bow ties (8 ounces)
12 ounces spicy Italian sausage links
2 medium red sweet peppers, cut into 3/4-inch pieces
Red Pimiento
1/2 cup vegetable broth or beef broth
1/4 teaspoon coarsely ground black pepper 1/4 cup snipped fresh flat-leaf parsley Directions
1.Cook pasta according to package directions. Drain; keep warm.
2.Meanwhile, cut the sausage into 1-inch pieces. In a large skillet cook sausage and sweet peppers over medium-high heat until sausage is brown. Drain.
3.Add the broth and black pepper to skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Pour over pasta; add parsley. Stir gently to coat. Makes 4 servings.

Carrot and apple cupcakes with cream cheese frosting

Cooking Time
40 minutes
Makes
18

Ingredients

2 cups self-raising flour, sifted
1 cup wholemeal self-raising flour
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1 medium carrot, peeled, grated (see note)
1 medium granny smith apple, peeled, grated
1 cup buttermilk
1/2 cup apple sauce
1/3 cup extra light olive oil
1/4 cup honey
1 egg, lightly beaten
Cream cheese frosting
250g tub extra light cream cheese, softened
1 tablespoon honey
1/2 teaspoon ground cinnamon

Method

Preheat oven to 180°C/160°C fan-forced. Line 18 holes of 2 x 12-hole, 1/3 cup-capacity muffin pans with paper cases.

Place flours in a large bowl. Sift cinnamon and baking powder over flour. Stir to combine. Make a well in centre. Combine carrot, apple, buttermilk, apple sauce, olive oil, honey and egg in a large jug. Add buttermilk mixture to well. Stir until just combined. Spoon into cases.

Bake for 25 minutes or until lightly browned and firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool completely.

Make cream cheese frosting: Place cream cheese, honey and cinnamon in a bowl. Using a wooden spoon stir to combine. Spread onto cupcakes. Serve.

Notes

You'll need 3/4 cup grated carrot.

Thai green chicken curry

Ingredients (serves 4)

2 tbs sunflower oil
2 baby eggplants, halved lengthways, cut into 2cm pieces
2-3 tbs green curry paste (see related recipe below), to taste
500g skinless chicken thigh fillets, cut into 3cm pieces
2 cups (500ml) coconut cream
2 cups (500ml) chicken stock
4 kaffir lime leaves (see note), roughly torn, plus
2 finely shredded leaves to garnish
125g fresh baby corn, halved lengthways
2 tbs fish sauce
1 tbs lime juice
2 tsp grated palm sugar (see note)
Sliced red chilli & Thai basil (see note), to garnish
Steamed jasmine rice, to serve

Method

Heat oil in a wok or deep frypan over high heat. Add eggplant and stir-fry for 3-4 minutes until golden. Set eggplant aside.

Add paste to wok and stir briefly. Add chicken and stir-fry, tossing to ensure paste doesn't burn, for 2-3 minutes until seared. Add coconut cream, stock, lime leaves and corn and bring to the boil. Return eggplant to pan, then reduce heat to low and simmer for a further 5 minutes until chicken is cooked and corn is just tender. Stir in fish sauce, lime juice and sugar and heat through for 1 minute.

Garnish with red chilli, extra lime leaves and Thai basil. Serve with steamed rice.

Notes

From Asian food shops.

Thai green curry paste

Makes
1/2 cup

Ingredients

1/2 tsp coriander seeds
1/4 tsp cumin seeds
6 white peppercorns
1 tsp shrimp paste (see note) (belacan)
1/4 tsp ground turmeric
4 coriander roots, roughly chopped
2 lemongrass stems (pale part only), roughly chopped
1 tbs freshly grated galangal (see note) or ginger
1 long green chilli, roughly chopped
4 small green chillies, roughly chopped (or use 2 extra long green chillies)
4 kaffir lime leaves (see note), spine removed, roughly chopped
2 Asian red eschalots, roughly chopped
4 garlic cloves, roughly chopped

Method

Toast coriander and cumin seeds with the pepper in a wok or pan over medium heat for 1-2 minutes until fragrant, shaking pan to prevent burning. Cool slightly. Grind to a fine powder using a mortar and pestle.

Wrap shrimp paste in a square of foil. Dry-fry in a wok or pan over medium heat for 1 minute each side to toast slightly. Cool, then add to mortar with remaining ingredients and pound with pestle until roughly crushed. Add 1 tbs water and use a stick blender (or transfer to a processor) to blend to a paste. Store in an airtight container in the fridge for up to 2 weeks.

Notes

Shrimp paste (belacan), galangal and kaffir lime leaves are available from Asian food shops.

Sweet Couscous with Nuts and Dried Fruit

Ingredients

2 1/3 cups water
1/2 cup sugar
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/3 cup dried cherries, chopped
2 1/2 cups (about 1 pound) couscous
1/2 cup coarsely chopped toasted slivered almonds
1/2 cup coarsely chopped toasted and skinned hazelnuts
1/4 cup extra-virgin olive oil, if desired

Directions

In a medium saucepan, combine the water, sugar, cranberries, apricots, and cherries. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes. Stir in the couscous and remove the pan from the heat. Cover the pan with a tight fitting lid until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes.

Using a fork, fluff the couscous to break up any lumps. Add the almonds and hazelnuts and toss. Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes.

Transfer the couscous to an airtight container and store in the refrigerator.

Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture.

Serves 4-6 people
Recipe here:
http://www.foodnetwork.com/recipes/everyday-italian/sweet-couscous-with-nuts-and-dried-fruit-recipe/index.html

Orange Mint Sorbet

(serves 4)
1 cup of FIJI Water
1 cup fresh squeezed orange juice
1 cup sugar
2 sprigs of fresh mint

In a small saucepan, combine FIJI Water, sugar, and mint leaves over medium heat.
Bring to a boil. Stir. Reduce heat and cook for 5 minutes.
Turn heat off and cover pan. Let cool.
Strain syrup into a medium-sized bowl. Add orange juice and mix well.
Pour mixture into container, cover, and place in freezer until half frozen.
Take out, stir with fork, and place back in freezer.
Once fully frozen, blend mixture in a blender until smooth.
Cover and freeze until ready to serve.

Recipe here:
http://www.fijiwater.com/2011/fresh-fruit-recipes-cool-summer-entertaining/

winter salad with fruit

Ingredients
1/2 cup white sugar
1/2 cup lemon juice
2 teaspoons diced onion
1 teaspoon Dijon-style prepared mustard
1/2 teaspoon salt
2/3 cup vegetable oil
1 tablespoon poppy seeds
1 head romaine lettuce, torn into bite-size pieces
4 ounces shredded Swiss cheese
1 cup cashews
1/4 cup dried cranberries
1 apple - peeled, cored and diced
1 pear - peeled, cored and sliced
Directions
1.In a blender or food processor, combine sugar, lemon juice, onion, mustard, and salt. Process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix.
2.In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, apple, and pear. Pour dressing over salad just before serving, and toss to coat

Ingredients

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
Directions

Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Tie-Dyed Red Velvet Cheesecake

Red Velvet Crust:

1 box Red Velvet Cake Mix (or white cake mix with red food coloring), prepared according to box directions.

Pour 1/2 of cake mix into a greased 9-inch springform pan and bake according to the directions on the box for a 9-inch layer cake. Discard extra batter.
Allow cake layer to cool completely in the pan. Set aside.

Cheesecake:
16 ounces cream cheese, room temperature
1/2 cup sugar
1 tsp vanilla extract
1/4 tsp almond extract
2 large eggs
1/4 cup sour cream
food coloring

Preheat oven to 325 degrees.

In a large bowl, beat cream cheese, sugar, vanilla and almond extract until smooth. Beat in eggs one at a time, then add in sour cream.

Divide mixture into 5 small bowls and add the following colors to each one: pink, yellow, blue, green and purple.

Pour batters onto cake base in the 9-inch springform pan. Do not swirl too much, so the colors will be clearly visible.

Bake 35 minutes, until the center is just about set when you jiggle the pan.
Allow to cool completely and refrigerate before serving.

Run a knife the cake to release it before removing sides of pan.

Serves 12.

recipe here:
http://www.slashfood.com/2006/03/13/tie-dyed-red-velvet-cheesecake-recipe/

Chicken with Marsala Gravy over Rosemary Belgian Waffles

Serves 4-6

For the chicken and gravy:

1/2 cup butter (1 stick)
1/2 cup flour
4 cups of chicken stock (homemade is best)
1 1/2 tsp salt
1/2 tsp pepper
1/2 cup sweet marsala wine
5 cups of shredded chicken (white meat is best)
1 tbsp fresh rosemary, chopped

For the waffles:

1 cup whole wheat pastry flour
1 cup all purpose flour
1/2 tsp salt
1 1/2 tsp baking soda
1 1/2 cups yogurt or thinned sour cream
1/4 cup milk
2 eggs, separated
4 tbsp butter, melted
2 tbsp fresh rosemary, chopped

1. Make the gravy by melting 1/2 cup of butter in a medium saucepan over medium heat. Whisk in the 1/2 cup flour and cook for about three minutes, whisking constantly (this is called the “roux”). Add in 4 cups of chicken stock, 1/2 cup of marsala, and salt and pepper. Whisk well to make sure all of the roux mixture is incorporated with the stock. Use a spatula to make sure there is no roux left in the corners of the pan. Bring to the boil so it begins to thicken and then reduce heat to medium low. Stir in shredded chicken and simmer over medium low heat for at least 30 minutes, and more if needed. If it becomes too thick, you can add a bit of broth or marsala. Season to taste with additional salt and pepper and fresh rosemary.

2. Make the waffle batter by combining the whole wheat pastry flour, all purpose flour, salt, and baking soda in a large bowl. Combine the yogurt, milk, melted butter, 2 egg yolks, and chopped rosemary in a small bowl. In a medium bowl, take the remaining two egg whites and whisk them until stiff peaks form. Stir the yogurt/milk mixture into the flour mixture. If it is very thick, add a bit more milk. Gently fold in the whipped egg whites into the waffle batter and stir just until combined, so you don’t deflate the egg whites. Preheat a Belgian Waffle maker and brush it lightly with melted butter. Ladle the appropriate amount of batter onto the waffle iron (according to manufacturer’s instructions) and cook until golden brown and crispy. Repeat with remaining batter, keeping waffles warm in the oven.

3. To serve, taste gravy for seasoning and add additional salt, pepper, rosemary, or Marsala if necessary. Ladle a large scoop of the chicken and gravy over a hot waffle. Garnish with additional chopped rosemary if desired.



Recipe here:
http://www.thebloomsburgdaily.com/2011/11/08/real-chicken-and-waffles/

Vietnamese chicken noodle salad

Preparation Time
15 minutes
Cooking Time
15 minutes

Ingredients (serves 4)

3 small (about 500g) single chicken breast fillets
150g rice stick noodles
1 tbs rice vinegar
2 tbs fresh lime juice
1 tbs sweet chilli sauce
2 tsp fish sauce
2 tsp peanut oil
100g (2 cups) finely shredded Chinese cabbage
2 carrots, peeled, coarsely grated
8 green shallots, ends trimmed, thinly sliced diagonally
1/4 cup loosely packed fresh mint leaves
1/4 cup firmly packed fresh coriander leaves

Method

Place chicken in a medium saucepan and cover with cold water. Place over high heat and bring to the boil. Reduce heat to low and simmer, uncovered, for 10 minutes or until chicken is cooked through. Use a slotted spoon to transfer chicken to a plate. Set aside for 10 minutes to cool slightly. Coarsely shred chicken and place in a large bowl.

Meanwhile, place noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Stir with a fork to separate. Drain well.

Place vinegar, lime juice, sweet chilli sauce, fish sauce and oil in a screw-top jar and shake until well combined.

Add the noodles, cabbage, carrot, green shallot, mint and coriander to the chicken and gently toss to combine. Drizzle with dressing and gently toss to combine. Divide the salad among serving plates and serve immediately.

greek key lime pie
Ingredients
5 egg yolks
1 cup Dannon® Oikos Greek yogurt, vanilla
1 (14 ounce) can sweetened condensed low-fat milk
1/4 cup freshly squeezed lime juice or key lime juice
1 tablespoon lime zest
1 (9 inch) prepared graham cracker crust
Low-fat whipped cream for topping
Directions
1.Preheat oven to 350 degrees.
2.Blend or whisk together the egg yolks, Dannon® Oikos Greek yogurt, condensed milk, lime juice and zest.
3.Pour filling into graham cracker crust, and bake for 15 to 18 minutes until set.
4.Cool in refrigerator for at least one hour before topping with whipped cream and a slice of lime.