Cabernet-Balsamic Burgers with Sauteed Mushrooms and Onions

Hands on time: 57 min; Total time: 57 min.

Grilled cheeseburgers get an irresistible upgrade with creamy blue cheese and caramelized onions spiked with jammy red wine and tart-sweet vinegar. A portion of the tender onions are mized into the patties to help keep the lean beef moist.

Ingredients:

• 5 tsp olive oil, divided
• 4 cups thinly sliced red onion
• 1 1/2 tsp chopped fresh thyme
• 1/2 cup cabernet sauvignon or other dry red wine
• 2 tbsp balsamic vinegar
• 3/4 tsp salt, divided
• 1 (8 oz) package sliced mushrooms
• 1 1/2 pounds ground sirloin
• Cooking spray
• 1/3 cup light mayonnaise
• 1 ounce blue cheese, crumbled (about 1/4 cup)
• 1 garlic clove, minced
• 6 whole-wheat hamburger buns
• 1 1/2 cups baby arugula (I used spinach)

Preparation:

1. Heat a large nonstick skillet over medium-low heat. Add 2 tsp olive oil to pan; swirl to coat. Add onion and thyme; cook 17 min or until golden and very tender, stirring occasionally. Increase the heat to medium-high; add wine, vinegar, and 1/4 tsp salt. Cook for 6 min or until the liquid almost evaporates, stirring occasionally. Remove onion mixture from pan.
2. Wipe pan clean with paper towels. Heat pan over medium-high heat. Add the remaining 3 tsp oil to pan; swirl to coat. Add mushrooms and 1/4 tsp salt; saute for 8 min or until mushrooms born and liquid mostly evaporates.
3. Preheat grill to medium-high heat.
4. Coarsely chop 1 cup onion mixture into beef. Divide the beef mixture into 6 equal portions, gently shaping each into a 1-inch-thick patty. Press a nickel-sized indentation in center of each patty. Sprinkle the patties with remaining 1/4 tsp salt. Place patties on a grill rack coated with cooking spray, and grill for 4 min on each side or until done.
5. Combine mayo, blue cheese, and garlic in a bowl, and mash well with a fork. Spread the top halves of buns evenly with mayo mixture. Arrange 1/4 cup arugula on bottom half of each bun; top each bottom half of bun with 1 patty, about 2 tbsp remaining onion mixture, about 1/4 cup mushrooms, and top half of bun.

Courtesy: Cooking Light, June 2012

Chicken Cacciatore

Hands-on time: 37 min
Total time: 67 min


Serve on a bed of spaghetti or with a short pasta like penne or cavatappi for a complete meal.


Ingredients:

• 8 bone-in chicken thighs, skinned (about 2.5 pounds)
• 3/8 tsp salt, divided
• 2 tbsp olive oil, divided
• 1 1/2 cups chopped red bell pepper
• 3/4 cup chopped green bell pepper
• 1 cup chopped onion
• 1/2 cup chopped celery
• 2 tsp chopped fresh rosemary
• 4 garlic cloves, minced
• 8 ounces sliced mushrooms
• 1 1/3 cups lower-sodium marinar sauce
• 1 ounce Parmigiano-Reggiano cheese, shaved

Preparation:

1. Preheat oven to 350.
2. Heat a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 tsp salt and black pepper. Add 2 tsp oil to pan; swirl to coat. Add 4 chicken thighs to pan; cook for 4 minutes on each side or until browned. Remove chicken from pan, and keep warm. Repeat procedure with 2 tsp olive oil and remaining chicken.
3. Add the remaining 2 tsp olive oil to pan, and swirl to coat. Add bell peppers, 1 cup onion, celery, rosemary, minced garlic, and remaining 1/8 tsp salt; cook for 3 minutes, stirring frequently. Add mushrooms; cook for 6 minutes, stirring occasionally. Stir in marinara sauce; cook 1 minute.
4. Spread vegetable mixture in bottom of a 9x13-inch glass or ceramic baking dish. Arrange chicken on top of the vegetable mixture. Bake at 350 for 30 minutes or until a thermometer inserted into chicken registers 160. Sprinkle with cheese.

Serves 4

Courtesy: Cooking Light, March 2012

Beef and Chipotle Burritos

Chipotle peppers are smoked jalapenos that lend a great smoky flavor to foods.

Prep: 20 mintues Cook: 8-10 hours Makes: 6 servings (1 burrito/person)

Ingredients:

• 1 1/2 pounds boneless beef round steak, cut 3/4 inch thick
• 1 14.5 ounce can diced tomatoes, undrained
• 1/3 cup chopped onion (1 small)
• 1 to 2 canned chipotle peppers in adobo sauce, chopped
• 1 tsp dried oregano
• 1/4 tsp ground cumin
• 1 clove garlic, minced
• 6 9- to 10-inch tomato-flavored or plain flour tortillas
• 3/4 cup shredded sharp cheddar cheese
• Pico de Gallo
• Sour cream

Preparation:

1. Trim fat from meat. Cut meat into 6 pieces. In a 3 1/2- or 4-quart crockery cooked place meat, undrained tomatoes, onion, chipotle peppers, oregano, cumin, and garlic.
2. Cover and cook on low-heat setting for 8 to 10 hours (or high for 4 to 5 hours). Using 2 forks, pull meat apart into shreds. Place meat in a large blow. Stir in cooking liquid to reach desired consistency. Divide meat among warm tortillas, spoong it just below the center. Top with cheese, Pico de Gallo, and sour cream.

Courtesy: Better Homes & Gardents 75th Anniversary Cookbook

Garlicky Meatball Pasta

Ingredients:

• 9 ounces refrigerated fettuccine
• 12 ounces ground sirloin
• 1/2 cup panko
• 1/3 cup chopped fresh basil
• 2 garlic cloves, minced
• 3/8 tsp kosher salt
• 1/4 tsp black pepper
• 1 large egg, lightly beaten
• 2 tsp olive oil
• 1 3/4 cups lower-sodium marinara sauce
• 1 ounce Parmesan cheese, grated

Preparation:

1. Cook the pasta per directions. Drain over a bowl, and reserve 1/3 cup pasta water.
2. While pasta cooks, combine beef and next 6 ingredients (through egg); shape mixture into 16 meatballs. Heat olive oil in a large skillet over medium-high heat. Add meatballs; cook 5 minutes, browning on all sides. Reduce heat to medium-low. Add marinara and 1/3 cup pasta water. Cover and cook 11 minutes or until meatballs are done. Divide the pasta evenly among 4 plates; top evenly with sauce, meatballs, and cheese.

Serves 4

Courtesty: Cooking Light, April 2012

Shrimp Vodka Pasta

Ingredients:

• 9 ounces refrigerated fettuccine
• 1 tbsp olive oil, divided
• 12 ounces large shrimp, peeled and deveined (I actually used small ones)
• 3 garlic cloves, thinly sliced
• 1/3 cup vodka
• 1 1/3 cups lower-sodium marinara sauce
• 1/3 cup chopped fresh basil, divided
• 1/4 cup heavy whipping cream
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Preparation:

1. Cook pasta per directions. Drain.
2. Heat 1 1/2 tsp oil in a large skilled over medium-high heat. Add shrimp; saute for 4 minutes or until done. Remove shrimp from pan.
3. Add 1 1/2 tsp oil and garlic to pan; saute 1 minute. Carefully add vodka; cook 1 minute. Add marinara, 1/4 cup basil, cream, salt, and pepper; bring to a simmer. Stir in pasta and shrimp. Sprinkle with remaining basil.

Serves 4

Courtesty: Cooking Light, April 2012

Cornbread

Ingredients:

• 1 cup all-purpose flour
• 3/4 cup cornmeal
• 2 to 3 tbsp sugar
• 2 1/2 tsp baking powder
• 3/4 tsp salt
• 1 tbsp butter
• 2 beaten eggs
• 1 cup milk
• 1/4 cup cooking oil or melted butter

Preparation:

1. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt; set aside.
2. Add the 1 tablespoon butter to a 10-inch cast-iron skillet or a 9 x 1 1/2-inch round baking pan. Place in a 400 degree oven about 3 minutes or until butter melts. Remove pan from oven; swirl butter in pan to coat bottom and sides of pan.
3. Meanwhile, in a small bowl combine eggs, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Pour batter into hot skillet or pan. Bake for 15 to 20 minutes or until a wooden toothpick inserted near center comes out clean. Serve warm.

Double Corn Bread: Prepare as above, except fold 1/2 cup frozen whole kernel corn, thawed, into batter.

Green Chile Corn Bread: Prepare as above, except fold 1 cup shredded cheddar cheese or Monterey Jack cheese and one 4-ounce can diced green chile peppers, drained, into the batter.

Courtesy: Better Homes & Gardens Cookbook, 75th Anniversary Edition

Chocolate Strawberry Pie

Again, courtesy of Cooking Light (my favorite!!)

3 ounces bittersweet chocolate, finely chopped (omit if using Oreo cookies)

2 teaspoons canola oil (increase to 4 if using Oreo cookies)

Cooking spray

6 ounces 1/3-less-fat cream cheese, softened 

1/3 cup powdered sugar

3/4 teaspoon vanilla extract

2 cups frozen fat-free whipped topping, thawed

2 tablespoons seedless strawberry fruit spread

1 tablespoon Chambord (raspberry-flavored liqueur)

1/2 teaspoon fresh lemon juice

1 pound small strawberries, hulled and cut in half 

1. Place chocolate wafers or Oreo cookies in a food processor, and process until finely ground. Place the chopped chocolate in a small microwave-safe bowl. Microwave at HIGH for 45 seconds or until chocolate melts, stirring every 15 seconds. Add melted chocolate and oil to processor; process until well combined. Gently press the mixture into bottom and up sides of a 9-inch pie plate or removable-bottom tart pan coated with cooking spray. Place in freezer 15 minutes or until set. 

2. Place cream cheese, sugar, and vanilla in a medium bowl; beat with a mixer at medium speed until smooth. Fold in whipped topping. Carefully spread over bottom of crust. Place fruit spread in a large microwave-safe bowl; microwave at HIGH 10 seconds or until softened. Add Chambord and juice; stir with a whisk until smooth. Add berry halves; toss to combine. Arrange berry halves over pie. Chill for 30 minutes before serving.