Whole-Wheat Pasta with Broccolini and Feta

Ingredients

• 1 medium shallot, thinly sliced
• 1 bunch broccolini (about 10 ounces), stems cut into 2-inch stems, and florets
• 1 medium bunch radishes, trimmed and very thinly sliced
• 12 ounces whole-wheat rigatoni
• 1 tablespoon sherry wine vinegar
• 1/2 teaspoon finely grated orange zest
• 3/4 teaspoon kosher salt, plus more as needed
• Freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 7 ounces feta cheese, crumbled

Directions

Put the shallots in a bowl and cover with cold water. Soak for about 10 minutes; drain.

Bring a large pot of water to a boil and salt it generously. Fill a medium bowl with ice water and salt it as well. Add the broccolini to the boiling water and cook until crisp-tender, about 2 to 3 minutes. Stir in the radish slices, and cook 30 seconds, more. Use a slotted spoon or strainer to scoop out the vegetables and plunge them immediately into the ice water. Drain the vegetables, pat them very dry.

Add the pasta to the same pot of boiling water, and cook, stirring occasionally, until al dente, about 8 to 9 minutes. Drain and set aside.

Whisk the sherry vinegar, orange zest, the 3/4 teaspoon salt and pepper, to taste, in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a dressing.

Toss the rigatoni, broccolini, radish and shallot with the dressing. Add the feta cheese and toss lightly. Serve warm or room temperature.

Antipasto Calzone

Ingredients

• All-purpose flour, for dusting
• 1 (13 to 16-ounce) ball pizza dough
• Cornmeal, for dusting
• 2 cups (8 ounces) shredded provolone cheese
• 2 cups (8 ounces) shredded fontina cheese* see Note at bottom
• 1 (4-ounce) salami, diced into 1/2-inch pieces
• 2 jarred roasted red bell peppers, drained and cut into 1-inch pieces (about 1 cup)
• 1/4 cup coarsely chopped kalamata olives
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1 egg, beaten

Directions

Put an oven rack in the center of the oven. Preheat the oven to 450 degrees F.

On a lightly floured work surface, roll out the dough into a 13-inch diameter circle, about 1/4-inch thick. Transfer the dough to a heavy baking sheet dusted with cornmeal.

In a medium bowl, combine the cheeses, salami, peppers, olives, and 1/4 cup olive oil. Put the cheese mixture on 1 side of the dough leaving a 1-inch border. Using a pastry brush, lightly brush the edges of the dough with the beaten egg. Fold the unfilled side of the dough over the filling and using the tines of a fork, press the edges of the dough together to seal. Drizzle with olive oil. Using a paring knife, cut a 1/2-inch wide slit in the top layer of the dough. Bake until golden brown, about 20 to 25 minutes. Remove from the oven and let cool for 5 minutes. Cut the calzone into slices and serve with warm marinara sauce, if desired.

Note:
Put a wedge of fontina cheese in the freezer for 15 to 20 minutes to make shredding easier.

Apple Cheese Sausage Balls

Ingredients

• 2 lbs bulk italian turkey sausage or Jimmy Dean Breakfast Sausage
• 8 oz grated sharp cheddar cheese
• 1 egg
• 1 package bread crumbs (or make your own w/ 4 slices toasted bread)
• 4 small apples cored and cut into bite size pieces (unpeeled)

Directions

Preheat oven to 300.

Mix all ingredients in a large bowl. Using an ice cream scoop as a measure, form into 2 inch balls.

Place on a greased baking sheet and bake until done (about 30-45 minutes)

*I sometimes make ahead and freeze until ready to entertain.

Buffalo Chicken Dip

Ingredients

• 8 oz. pkg. cream cheese, softened
• 1/2 cup blue cheese or ranch salad dressing
• 1/2 cup any flavor hot sauce (I use Franks Red Hot)
• 1/2 cup crumbled blue cheese or shredded mozzarella cheese
• 2 cans (12.5 oz. each) White Premium Chunk Chicken Breast in Water, drained

Directions:

Heat oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth. Mix in salad dressing, hot sauce and cheese. Stir in chicken. Bake 20 min. or until mixture is heated through; stir. Garnish as desired.

Serve with crackers or vegetables

*I have also made this in the crockpot and it turns out great with less fuss.

"Do not count your chickens before they are hatched." ~Aesop

Mexican Chicken Bake - Low Fat

Ingredients

• 4 large chicken breasts
• 1 can fat free, low sodium refried beans
• 1/2 cup salsa
• 1 packet low sodium taco seasoning
• 1/2 green pepper, washed, seeded and sliced
• 1/2 red pepper, washed seeded and sliced
• 1/2 yellow pepper, washed seeded and sliced
• 1 red onion, sliced

Directions

Preheat oven to 375 degrees. Defrost chicken breasts and trim fat. Coat all four breasts with 1/2 taco seasoning mix. Set aside.

Prepare glass baking dish with non stick spray. Combine refried beans and salsa in a mixing bowl and then transfer to the baking dish, making sure to spread contents evenly with a spatula.

Place chicken breasts on top of refried beans. Top with sliced veggies and sprinkle with remaining taco seasoning. Bake until veggies are tender and chicken is cooked through.

Serve with fat free sour cream and low fat cheese as a garnish.

"What are the two things they tell you are healthiest to eat? Chicken and fish. You know what you should do? Combine them—eat a penguin." ~Dave Attell

Beer Dip

Ingredients

• 16oz cream cheese
• 1 ranch dressing mix packet
• 1/3 cup beer
• 8oz package of shredded cheddar cheese
• 4oz sour cream (optional)
• pretzels for dipping

Directions

Combine first three ingredients and blend until smooth. Add shredded cheddar, stir and chill until ready to eat. If you would like a smoother consistancy, add 4oz sour cream.

Serve with pretzels and enjoy!

"Beer is proof that God loves us and wants us to be happy.” ~Benjamin Franklin

Ribollita

Ingredients

• 2 tablespoons extra-virgin olive oil, plus some for drizzling at the table
• 4 large cloves garlic, chopped
• 1 medium onion, chopped
• 2 carrots, peeled and diced
• 1 zucchini, sliced and diced
• 1 yellow butternut squash, sliced and diced
• 2 pckgs sliced mushrooms, any variety
• 2 ribs celery, chopped
• Coarse salt and freshly ground black pepper
• 2 cans small white beans, such as Goya brand, cannellini beans may be substituted
  but look for cans marked "small white beans" on international foods aisle of
  market
• 6 cups chicken stock or broth
• 2 cups tomato sauce
• 3 cups stale chewy Italian bread, crust removed and bread torn into pieces, about
  1/2 a loaf
• 1 small white onion, thinly sliced or finely chopped, for
  garnish
• 1 cup grated Parmigiano-Reggiano, for garnish
  

Directions
Heat a deep, heavy bottomed pot over moderate heat. Add oil, garlic, and all vegetables to the pot. Season vegetables with salt and pepper and saute until they begin to soften 5 to 7 minutes. Add beans, stock and tomato sauce. Bring soup to a boil over medium high heat. I often let simmer for quite awhile until veggies are soft and full of flavor. Remove lid and stir in torn stale bread. Stir soup and incorporate bread as it breaks down. When soup becomes thick and bread is distributed evenly, adjust seasoning and serve the soup in shallow bowls.

Some ribolittas are so thick, the spoon can stand upright. This is a subjective technique. Our family makes ours thick with more yummy bread.

Top shallow bowlfuls of soup with thinly sliced or finely chopped raw onion, a drizzle of extra- virgin olive oil and a generous sprinkling of grated Parmigiano-Reggiano.

"Worries go down better with soup." ~Jewish Proverb