Pesto Dip

2 blocks cream cheese - softened
1 stick butter (1/2 cup)
1-2 cloves garlic, minced
salt & pepper

Mix all ingredients together well.

In a loaf pan lined with plastic wrap, layer the cream cheese mixture and pesto (see pesto recipe ) in several layers.

Or you can mix pesto directly into the cream cheese mixture and form into a ball wrapped in plastic

wrap. Refigerate till firm.

Serve with your favorite crusty breads or crackers.

Hazelnut-Crusted Turkey Breast

1 3- to 3-1/2-pound turkey breast half with bone

1 tablespoon olive oil or cooking oil
1 clove garlic, minced
1/4 teaspoon salt
1/2 cup hazelnuts (filberts)
1/2 teaspoon ground coriander
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon ground cinnamon
1/4 cup orange marmalade

Oranges, halved (optional)

Kumquats (optional)

Fresh bay leaves (optional)

Preheat oven to 375 degrees F. Remove skin from turkey breast. Place turkey breast on a lightly greased rack in a shallow roasting pan. In a small bowl, combine oil, garlic, and salt. Brush oil mixture over turkey breast. Insert a meat thermometer into the thickest portion of the breast. (The thermometer should not touch bone.) Roast for 45 minutes.

Meanwhile, place hazelnuts in a blender or food processor. Cover and blend or process until finely chopped. Transfer nuts to a small bowl; stir in coriander, pepper, and cinnamon. Set aside.

Remove turkey breast from oven. Brush surface with orange marmalade. Sprinkle with nut mixture; press gently so nuts adhere to the turkey breast. Continue roasting for 45 to 60 minutes more or until thermometer registers 170 degrees F. Remove from oven.

Cover and let turkey breast stand for 15 minutes. Place turkey breast on a serving platter; slice turkey. If desired, garnish with oranges, kumquats, and bay leaves. Makes 6 to 8 servings.



recipe source

BHG.com

Trieste-Style Sauerkraut and Bean Soup (Jota)

Another Great one from Huffington Post

This hearty soup, whose name is also spelled jote, iota, and yota, is enormously popular in and around Trieste. In restaurants, the meat that has been simmered in the soup is usually lifted out before the soup is served and offered later as a separate course. At home, it's more typically removed from the bone and mixed into the soup. Suban, which makes jota with pancetta in place of other cuts of pork, also leaves the meat in the soup. We adapted this recipe from La Cucina di Lidia (Doubleday, 1990) by Lidia Bastianich and Jay Jacobs.


1/2 lb. dried borlotti beans or kidney beans

2 smoked ham hocks

1 lb. pork ribs

2 bay leaves

1/4 lb. (4 strips) bacon, finely chopped

4 cloves garlic, peeled and finely chopped

2 lbs. sauerkraut, drained

3 medium russet potatoes, peeled and quartered

Salt and freshly ground black pepper

1. Put beans into a large heavy-bottomed pot, cover with cold water by at least 3", and set aside to soak at room temperature for at least 4 hours or overnight. Drain beans in a colander, then rinse and drain again. Return beans to pot, add ham hocks, pork ribs, bay leaves, and 12 cups cold water, and bring to a boil over high heat, skimming any foam that rises to the surface.

2. Meanwhile, mince bacon and garlic together with a sharp kitchen knife until they form a smooth paste, then add to pot with beans. Reduce heat to medium and simmer, partially covered, until beans are just soft, about 1 hour.

3. Rinse sauerkraut thoroughly in a large bowl of cold water, then drain in a colander and rinse again. Drain sauerkraut and add to pot with beans. Add potatoes to pot and continue simmering, partially covered, until potatoes are soft when pierced with the tip of a sharp knife, about 30 minutes.

4. Using a slotted spoon, transfer potatoes to a large bowl and coarsely mash with back of spoon. Return mashed potatoes to pot and season to taste with salt and pepper. Partially cover pot and continue simmering soup, stirring occasionally, until thickened, 20–30 minutes more. Pick meat off bones, discarding skin and bones, and add meat to soup, if you like. Discard bay leaves before serving.

Low Carb - Parmesan Garlic Crackers

1/2 cup almond flour, 2 ounces
1/4 cup parmesan cheese, 1 ounce
1/4 teaspoon salt
1/8 teaspoon garlic powder
1 egg white

Mix all of the ingredients well in a small bowl. Everything should be moist and the dough should hold together. Drop the dough by teaspoons onto a parchment or silicone lined 12x17" baking sheet. Roll each piece of dough into a ball. I used a 1 teaspoon cookie scoop and skipped the rolling into a ball step. Roll each piece of dough into a ball and place on a parchment-lined 12x17" baking sheet. Cover the balls with plastic wrap (you can use a small piece and move it around as needed) and take a baking powder can, that has about an 1/8" rim around the bottom, and press down firmly over each ball of dough. Be sure to press all the way down to the baking sheet. Peel off the plastic wrap and repeat until all the crackers have been shaped. Prick them with a fork. You may have to gently hold the crackers down with one hand while pricking so that the dough stays put.

Bake at 325º about 20 minutes, or until evenly golden brown. They will be crisper if they are not lighter in the center than around the outside edge. Cool and store in an airtight container at room temperature or freeze for longer storage.

Makes about 20 crackers

Per 2 Crackers: 48 Calories; 4g Fat; 3g Protein; 1g Carbohydrate; 1.5g Dietary Fiber; .5g Net Carbs

Low Carb - Taco Layer Casserole

1 pound lean ground beef
1 1.24 oz packet of Taco Seasoning
1/2 Medium Onion
2 Cloves of garlic
1- 1 1/5 block of cream cheese (softened)
Chopped tomato
Chopped lettuce
Shredded Cheese
Salsa or favorite taco sauce (optional)

Brown ground beef with onions and garlic until fully cooked. Add in taco seasoning mix. Stir together. When fully cooked and mixed, pour into square casserole dish and let cool for 5-8 minutes.

Spread softened cream cheese on the top making sure it is spread evenly over the ground beef and covered. Sprinkle shredded cheese on top. Put tomatoes and lettuce over the shredded cheese. Add salsa or taco sauce if desired.

Refrigerate leftovers immediately.

Makes 5-6 servings 
Carbs: 6 carbs per serving

Pork Medallions with Creamy Caper Sauce

2 pork tenderloins (about 1 1/2 pounds total)

2 tablespoons butter or margarine

1/4 teaspoon salt

2/3 cup dry white wine

2/3 cup light cream

1 clove garlic, minced

1/8 teaspoon white pepper

2 tablespoons capers, drained

Cut each tenderloin crosswise into six 1-inch thick slices. With a meat mallet or cleaver, pound each slice to 1/2-inch thickness.

In a large skillet cook pork medallions in hot butter over medium heat about 3-4 minutes on each side. Remove pork to a warm platter; season with salt. Keep warm.

For the sauce, add wine to skillet drippings. Bring to boiling, scraping up any browned bits in skillet. Add cream, garlic and pepper. Cook and stir 3 minutes or until thickened.

Remove from heat, stir in capers. To serve, pour sauce over pork.

Calories 251 calories

Protein 26 grams

Fat 15 grams

Sodium 285 milligrams

Cholesterol 105 milligrams

Saturated Fat 8 grams

Carbohydrates 2 grams

Fiber 0 grams

Chicken Cacciatore

1/4 cup all-purpose flour
1 1/4 teaspoons kosher salt
3/4 teaspoon black pepper
1 3 1/2- to 4-pound chicken, cut into pieces
1/4 cup olive oil
1 medium yellow onion, roughly chopped
1 carrot, diced
1 celery stalk, diced
4 cloves garlic, finely chopped
3 sprigs fresh thyme
1 bay leaf
1 28-ounce can plum tomatoes
1/3 cup dry red wine
1/4 cup fresh flat-leaf parsley,roughly chopped

In a shallow bowl, combine the flour,
1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Rinse the chicken and pat it dry with paper towels. Working in batches, lightly coat the chicken with the flour mixture, shaking off any excess.

Heat the oil in a Dutch oven or large saucepan over medium heat. Add some of the chicken to the pan and cook until browned, 4 to 5 minutes per side. Transfer to a plate; set aside. Repeat with
the remaining chicken.

Add the onion to the pan and cook for 2 minutes. Add the carrot, celery, garlic, thyme, and bay leaf. Cook, stirring occasionally, for 10 minutes. Crush the tomatoes in the can with a large spoon and stir them into the vegetables along with the wine and the remaining salt and pepper. Bring to a simmer. Add the chicken, reduce heat, and cover. Simmer for 45 minutes, turning the pieces occasionally. Remove and discard the bay leaf. Stir in the parsley.

Makes 4 servings

Greek Salad

1 head iceburg lettuce
1 head romaine lettuce
1 lb. plum (roma) tomatoes
6 oz. greek or black olives, sliced
4 oz. sliced radishes
4 oz. feta cheese
2 oz. anchovies (optional)
Dressing:
3 oz. olive oil
3 oz. fresh (preferred) lemon juice
1 teaspoon dried oregano
1 teaspoon black pepper
1 teaspoon salt
4 cloves garlic, minced

Wash and cut lettuce into 1 1/2" pieces. Slice tomatoes in quarters. Combine
lettuce, tomatoes, olives, and radishes in large bowl. Mix dressing ingredients together and then toss with vegetables. Pour out into a shallow serving
bowl. Crumble feta cheese over all, and arrange anchovy fillets on top (if desired).

Serves 6-8

Salmon Cheese Ball

1 (8 oz.) package cream cheese, softened
1 tablespoon fresh lemon juice
1 tablespoon finely chopped onion
1 teaspoon prepared horseradish
1/8 teaspoon dillweed
salt, pepper & garlic powder, to taste

In a mixing bowl with a hand-held electric mixer at medium speed, beat cream cheese, lemon juice, onion, horseradish, dill, salt, pepper and garlic powder until well blended.

1 (15-1/2 oz.) can salmon

Drain and flake salmon, removing skin and bone. Beat into cheese mixture at low speed until well blended. Chill until firm enough to handle. Shape into ball with wet hands.

3 to 4 tablespoons fresh chopped parsley
1/4 cup chopped walnuts or pecans

Coat with parsley and walnut mixture. Cover and chill thoroughly; serve with crackers.

Hot Bacon Spread

1 (1 pound) loaf unsliced round Italian bread
2 cups shredded Monterey Jack cheese
1 cup shredded Parmesan cheese
1 cup mayonnaise
1/4 cup chopped onion
5 bacon strips, cooked and crumbled
1 garlic clove, minced

Cut top fourth off loaf of bread; carefully hollow out bottom, leaving 1-in. walls. Cube removed bread and set aside. Combine the remaining ingredients; spoon into bread bowl. Replace top. Place on an ungreased baking sheet. Bake at 350 degrees F for 1 hour or until heated through. Serve with reserved bread cubes.

Mandarin Orange Salad

1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup milk 1/2 to 1 teaspoon minced garlic
1/2 teaspoon Worcestershire sauce
pinch sugar
pinch ground white pepper
cayenne pepper to taste
3 large heads butter lettuce − torn, washed and dried
1 small Vidalia sweet onion, peeled and sliced into thin rings
1 (11 ounce) can mandarin oranges, drained
6 ounces fresh mushrooms, thinly sliced
salt and pepper to taste

Prepare the dressing by whisking together the sour cream, mayonnaise, milk, garlic,
Worcestershire sauce, sugar, white pepper and cayenne pepper. Store in an air−tight container and refrigerate.

Prepare the salad in a large bowl by combining the lettuce, onion, oranges and mushrooms. Add enough dressing to coat and toss. Sprinkle with salt and pepper and add croutons if desired.

Sweet Potato Salad

Makes 12 Servings


• 3 pounds red potatoes
• 2 1/2 pounds sweet potatoes
• 1/4 cup white wine vinegar
• 1/4 cup olive oil
• 1 clove garlic, minced
• 1/4 cup dill pickle relish
• 1/2 cup chopped red onion
• 1/3 cup mayonnaise
• 1 pinch ground black pepper
• 1/3 cup sour cream
• 1/2 cup chopped parsley

DIRECTIONS
Boil until tender but still firm, about 15 minutes.

Drain, cool and slice. Combine the vinegar, olive oil, garlic, dill pickle relish and onion in a large bowl. Add sliced potatoes and mix to coat.

Whisk together mayonnaise, pepper, sour cream and parsley. Pour over potatoes and chill at least 8 hours before serving.

Moo Goo Gai Pan

4 chicken breast halves, skinned, boned and sliced
salt and pepper
4 cloves garlic, minced
2 cups water
1 tb cornstarch
5 tb corn oil
8 oz. fresh mushrooms, sliced
4 lb. bok choy or Chinese white cabbage, chopped
2 tb sugar
4 tb soy sauce
6 scallions, chopped

In a bowl, toss chicken with the salt and pepper, garlic and cornstarch mixture. Set aside. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes.
Remove from wok.

Heat remaining corn oil in wok. Stir−fry chicken for 2 minutes over high heat. Add soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is thoroughly cooked.

Mix in the cooked vegetables and scallions. Stir fry together for about 1minute. Serve hot with rice.

Hooter's Buffalo Chicken Wings - Copy Cat Recipe

1/4 cup margarine
1/4 cup Red Devil Hot Sauce
1/4 teaspoon granulated garlic
1/2 cup all−purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings, tips removed
vegetable oil for frying

Heat oil in a deep fryer to 350F. Melt margarine and mix in hot sauce and garlic. Set aside.

Combine the flour, paprika, cayenne pepper, and salt in a small bowl.

Place wings in a large bowl and sprinkle the flour mixture over them,coating each wing evenly. Put the wings in the refrigerator for 60−90 minutes. This will help the breading to stick to the wings when fried. Put all the wings in the hot oil and fry about 10 minutes or until they turn a dark brown. Remove from the oil and place in a large bowl. Add the hot sauce and stir, coating all of the wings evenly. Serve with blue cheese dressing and celery sticks on the side.

Apple Smoked Barbecue Ribs

2 slabs baby back ribs, or spareribs
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon pepper
1 cup Apple Wood Chips

barbecue sauce (recipe below)

Preheat oven to 400F. Rub cinnamon, cloves and pepper into both sides of ribs. Place ribs on wire rack on baking pan. Bake for 3 hours until tender.

Soak wood chips in water for 30 minutes. Prepare grill. Place apple wood chips directly in the center of hot barbecue coals. Baste ribs and place on grill above wood chips. Cover, grill and cook for 10 minutes. Turn ribs, baste again and cook another 10 minutes or until ribs are browned but still moist.

Barbecue Sauce:
2−15 oz. cans tomato sauce
1/2 cup molasses
10 cloves garlic
2 tablespoons ground cumin
2 tablespoons dry mustard
fresh ground pepper
1/2 teaspoon cinnamon
1/4 teaspoon hot pepper flakes
1/2 cup red wine vinegar

Combine all ingredients except vinegar in saucepan. Simmer, covered, on low heat for 1 hour, stirring occasionally. Add vinegar to taste and simmer for another 15 minutes. Chill at least 24 hours, or until ready to use.

Roasted Chicken with Pear Glaze

1 roasting chicken, about 5 to 6 pounds
1 onion, quartered
2 to 3 ribs celery, cut in chunks
herb and garlic seasoning mixture
salt and pepper
1/2 cup pear preserves (or peach preserves)
1/4 cup dry white wine (or a fruit juice such as apple juice or orange juice)

PREPARATION:
Wash chicken and pat dry. Season all over with the herb and garlic seasoning mixture and salt and pepper. Put celery chunks and onion quarters in the chicken cavity. Place on a rack in a roasting pan and insert a meat thermometer into the middle of the thigh meat, not touching bone.

Roast at 375° for 1 hour and 15 minutes.

Combine pear preserves or peach preserves with white wine or fruit juice. Spoon over the chicken. Roast for about 15 to 20 minutes longer, or until meat thermometer registers 170°.

Recipe ~ Baked Potato Soup

3 T butter
1/3 c flour

Melt butter over medium heat in a heavy saucepan. Add flour and stir with wire whisk rapidly till well mixed. Turn heat down slightly and slowly add 1 can of evaporated milk making a thick white sauce. (This MUST be evaporated milk or it will separate and look curdled)

Continue to stir and add 1 can of water. Keep heat high enough to cook the sauce so it thickens. Make sure it gets very thick. This will take time and patience and lots of stirring so you do not have a lumpy soup!

Once it is a thick consistancy, similar to a thick gravy, add:
a 1/2" 'slab' of Velveeta cheese
1 T Parmesan cheese
a scant 1/8 tsp of garlic salt
1 T of brown spicy mustard
3 T bacon bits

Stir till cheese is melted. Add bite sized peeled chunks of left over baked potatoes. Very well baked ones with lots of flavor are best. Cover and put in oven on very low or in a crock pot on low. Heat for about an hour till potatoes are thoroughly heated.

Serve with chunks of cheddar cheese or any favorite cheese on top.

This is enough for generous portions for 4 people.