Summer Squash Croquettes

4 2/3 cups coarsely chopped yellow squash (about 1 1/4 lbs)
1/2 cup chopped green oinions
1 cup crushed saltine crackers (about 30)
1/2 tsp salt
1/2 tsp sugar
2 large eggs
1/4 cup yellow cornmeal
Cooking spray
1 Tbsp canola oil, divided
Sliced green onions (optional)

1. Steam squash and 1/2 cup onions, covered, 15 min or until tender. Drain well. Mash mixture with a fork. Stir in crackers and next 3 ingredients (through eggs). Cover and chill for 3 hours; drain well in a fine mesh strainer.
2. Place cornmeal in a shallow dish. Divide squash mixture into 12 equal portions, shaping each portion into a 1/2 inch thick patty. Lightly coat each patty with cooking spray.
3. Heat 1 tsp canola oil in a large nonstick skillet coated with cooking spray over medium-high heat. Place 4 patties in pan; cook 1 1/2 min on each side or until golden. Remove patties from pan. Repeat procedure twice with remaining oil and patties. Garnish with onions if desired. Serve immediately.

Yield: 6 servings.

Bourbon Baked Beans

from Cooking Light.

Check your beans 10-15 minutes ahead of time to make sure they'r enot drying out.

1 pound dried navy beans (about 2 1/2 cups)
3 applewood-smoked bacon slices
1 cup finely finely chopped onion
5 cups water, divided
1/2 cup maple syrup, divided
1/4 cup plus 2 Tbsp bourbon, divided
1/4 cup Dijon mustard
1 1/2 tsp Worcestershire sauce
1/4 tsp freshly ground black pepper
1 Tbsp cider vinegar
1 tsp salt

1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 in above beans; cover and let stand 8 hours or overnight. Drain beans. Wipe pan dry with paper towel.
2. Preheat oven to 350.
3. Heat pan over medium-high heat. Add bacon to pan, and cook for 4 minutes or until crisp. Remove from pan, reserving 1 1/2 Tbsp drippings in pan; crumble bacon. Add onion to drippings in pan; cook for 5 min or until onion begins to brown, stirring frequently. Add beans, bacon, 4 cups water, 1/4 cup maple syrup, 1/4 cup bourbon, and next 3 ingredients (through pepper) to pan. Bring to a boil; cover and bake at 350 for 2 hours.
4. Stir in remaining 1 cup water, remaining 1/4 cup maple syrup, and remaining 2 Tbsp bourbon. Cover and bake 1 hour or until beans are tender and liquid is almost absorbed. Stir in vinegar and salt.

Yield: 6 1/2 cups.

Risotto Primavera

from Cooking Light

1 Tbsp olive oil, divided
1/2 tsp salt, divided
1 pint cherry tomatoes
3 1/4 cups water
2 1/4 cups fat-free, less-sodium chicken broth
1 1/2 cups chopped onion
1 1/2 cups Arborio rice
2 Tbsp white wine vinegar
1/2 cup frozen green peas
12 oz asparagus, trimmed and cut into 1-inch pieces
2 oz pecorino Romano cheese, divided
1 tbsp lemon juice
1/4 tsp black pepper

1. Preheat oven to 400.
2. Toss 1 1/2 tsp olive oil, 1/8 tsp salt, and tomatoes on a parchment lined jelly-roll pan. Bake at 400 for 15 min or until tomatoes burst.
3. Heat 3 1/4 cups water and broth in a saucepan over medium heat (do not boil).
4. Heat remaining 1 1/2 tsp oil in a large Dutch oven over medium-high heat. Add onion to pan; cook 5 min, stirring frequently. Add rice; cook 1 min. Stir in vinegar; cook 30 seconds or until the liquid is absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 20 minutes total). Add peas and asparagus to pan with last 1/2 cup of broth mixture. Remove from heat; grate 1 oz cheese. Stir in grated cheese, remaining 3/8 tsp salt, and juice. Spoon about 1 3/4 cups risotto into each of 4 bowls; top evenly with tomatoes. Shave remaining cheese evenly over each serving; sprinkle with pepper.

Yield: 4 servings.

Ruby Port and Rhubarb Risotto with Sugared Strawberries

Cooking Light.

2 cups sliced strawberries
3/4 cup plus 1 Tbsp sugar, divided
2/3 cup ruby port
1 1/2 cups chopped rhubarb
3 1/2 cups water, divided
2 cups whole milk
1/4 tsp salt
1/8 tsp freshly ground nutmeg
2 Tbsp butter
1 cup uncooked Arborio rice other medium-grain rice
1/2 tsp vanilla extract
1/4 cup (2 oz) mascarpone cheese

1. Combine strawberries and 1 Tbsp sugar in small bowl. Set aside.
2. Combine port and 1/4 cup sugar in a small saucepan over medium-high heat. Bring to a boil; cook 7 min or until slightly thickened. Stir in rhubarb; cook 7 min.
3. Bring 3 1/2 cups water to a simmer in a small aucepan (do not boil). Keep warm over low heat. Combine milk, remaining 1/2 cup sugar, salt, and nutmeg in a separate saucepan; bring to a simmer (do not boil). Keep warm over low heat. Melt butter in a large Dutch oven. Add rice to pan; cook 1 min, stirring constantly. Stir in 1 cup hot water; cook 3 min or until liquid is nearly absorbed, stirring constantly. Add remaining water, 1/2 cup at a time, stirring constantly until each portion of water is absorbed before adding the next. Add milk mixture, 1/2 cup at a time, stirring constantly until each portion of milk is absorbed before adding the next (about 30 min total). Stir in vanilla; cook 1 min. Remove from heat; stir in mascarpone until cheese melts. Place about 1/2 cup risotto in each of 8 bowls and top with 2 Tbsp port mixture and 1/4 cup strawberry mixture.

Yield: 8 servings.

Bacon and Wild Mushroom Risotto with Baby Spinach

from Cooking Light

4 cups chicken stock
6 bacon slices, chopped
1 cup chopped shallots
1 Tbsp extra-virgin olive oil
1 tsp chopped fresh thyme
4 garlic cloves, minced
4 oz cremini mushrooms, sliced
4 oz shiitake mushrooms, stemmed and sliced
4 oz oyster mushrooms, sliced
1 cup uncooked Arborio rice or other medium-grain rice
1/3 cup Madeira wine or dry sherry
4 cups baby spinach
1/2 cup (2 oz) grated fresh Asiago cheese
1/2 tsp salt
1/4 tsp freshly ground black pepper

1. Bring chicken stock to a simmer in a small saucepan (do not boil); keep warm over low heat.
2. Heat a large dutch oven over medium heat. Add bacon to pan; cook 8 min or until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon. Add shallots, oil, thyme, and garlic to drippings in pan; cook 6 min or until shallots are tender, stirring occasionally. Stir in mushrooms; cook 8 min, stirring occasionally. Add rice, and cook 1 min, stirring constantly. Stir in wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Add 1 cup stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock, 1/2 cup at a time, stirring constantly. Stir in spinach, cheese with last 1/2 cup of stock.

Yield: 6 servings.

Potato Leek Soup

Ingredients

• 1 large or 2 small leeks, about 1 pound
• 
  
• 2 tablespoons butter
• 2 strips bacon, chopped
• 1/2 cup dry white wine
• 5 cups chicken stock
• 2 bay leaves
• 1/2 tsp. ground black pepper
• 1/2 tsp. white pepper
• 1 1/2 tsp. salt
• 2 tsp. fresh thyme
• 1 to 1 1/4 pounds russet potatoes, diced
• 1/2 to 3/4 cup creme fraiche or heavy cream
• 2 tablespoons snipped chives

Preparation

1. Trim the green portions of the leek, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand. Slice thinly crosswise and set aside.
2. In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. 
3. Add the chopped leeks and cook until wilted, about 5 minutes. 
4. Add the wine and bring to a boil. 
5. Add the black pepper, thyme, chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.
6.  Puree the soup in a food processor or with an immersion blender directly in the pot. 
7. Stir in the creme fraiche/heavy creme and adjust the seasoning, if necessary. 
8. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup.

Adapted from Recipe courtesy Emeril Lagasse, 2003 http://www.foodnetwork.com/recipes/emeril-lagasse/potato-and-leek-soup-recipe2/index.html

Tomato Bisque

Ingredients

• 4 tablespoons unsalted butter
• 2 strips of bacon minced
• 1 Spanish onion, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 4 cloves garlic, minced
• 5 tablespoons all-purpose flour
• 5 cups chicken broth, homemade or low-sodium canned
• 1 (28-ounce) can whole, peeled tomatoes (with liquid), roughly chopped
• 1.5 teaspoon dried parsley
• 1.5 teaspoons dried thyme
• 1 bay leaf
• 1 cup heavy cream (optional for lighter options)
• 1 3/4 teaspoon kosher salt
• Freshly ground black pepper

Preparation

1. Heat the butter in a large soup pot over medium-high heat. 
2. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. 
3. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
4. Stir in the flour and cook, stirring, for 3 minutes. 
5. Pour in the broth and tomatoes and bring to a boil while whisking constantly. 
6. Add parsley sprigs, thyme, and bay leaf.
7. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.
8. When the soup base is cool, remove and discard the bay leaf.
9. Blend with immersion blender or if unavailable, working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat.
10. Whisk the heavy cream and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately.

Adapted from Food Network: http://www.foodnetwork.com/recipes/food-network-kitchens/tomato-bisque-recipe/index.html

Carrot Cake Pancakes

1 1/4 cups flour
1/4 cup chopped walnuts, toasted
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1/8 tsp ground nutmeg
dash of ground cloves
dash of ground ginger
1/4 cup brown sugar
3/4 cup low-fat buttermilk
1 Tbsp canola oil
1 1/2 tsp vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot (about 1 pound)
Cooking spray
3 Tbsp butter, softened
2 Tbsp honey

1. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixtrue, stirring just until moist. Fold in 2 cups carrot.
2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 batter mounds (1/4 cup each) onto pan and cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over and cook 1 min or until bottoms are lightly browned. Repeat. Combine butter and honey in small bowl to serve with pancakes.

Yield: 6 servings.

Cooking Light.

Roast Chicken with Potatoes and Butternut Squash

2 Tbsp minced garlic, divided
1 tsp salt, divided
3/4 tsp ground black pepper, divided
1/2 tsp dried rubbed sage
1 (3.5 lb) roasting chicken
cooking spray
12 oz red potatoes, cut into wedges
1 1/2 cups cubed peeled butternut squash (about 8 oz)
2 tbsp butter, melted

1. Preheat oven to 400.
2. Combine 1 1/2 Tbsp garlic, 1/2 tsp salt, 1/2 tsp pepper, and sage in a small bowl. Remove and discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under chicken. Rub garlic mixture under loosened skin. Place chicken, breast side up, on a rack of a broiler pan coated with cooking spray. Place rack in broiler pan.
3. Combine potatoes, squash, butter, 1 1/2 tsp garlic, 1/2 tsp salt, and 1/4 tsp pepper. Arrange vegetable mixture around chicken. Bake at 400 for one hour or until a thermometer inserted into meaty part of thigh registers 165. Let stand 10 minutes and discard skin.

Yield: 4 servings.

Cooking Light.

Shrimp Fra Diavolo

8 oz uncooked linguine
2 Tbsp extra-virgin olive oil, divided
1 1/2 Tbsp minced garlic, divided
1 lb medium shrimp, peeled and deveined (small are ok)
3/4 cup diced onion
1 tsp crushed red pepper
1/2 tsp dried basil
1/2 dried oregano
2 Tbsp tomato paste
1 Tbsp fresh lemon juice
1 3/4 cups canned crushed tomatoes
1/4 tsp salt
1 can diced tomatoes, drained (14.5 oz)

1. Cook pasta according to package; drain and keep warm.
2. While pasta cooks, heat 1 Tbsp oil in a large nonstick skillet over medium-high heat. Add 1 1/2 tsp garlic and shrimp; saute for 3 minutes or until shrimp are done. Remove from pan; keep warm.
3. Add remaining 1 Tbsp oil and onion to pan; saute 5 minutes or until softened. Stir in remaining 1 Tbsp garlic, pepper, basil, and oregano. Cook 1 min, stirring constantly. Stir in tomato paste and lemon juice; cook 1 min or until slightly darkened. Stir in crushed tomatoes, salt, and diced tomatoes; cook 5 min or until thickened. Return shrimp to pan; cook for 2 min or until thoroughly heated. Serve over pasta.

Yield: 4 servings.

Cooking Light.

Salmon Croquettes

1/4 cup organic canola mayonnaise, divided
4 tsp fresh lemon juice, divided
2 1/2 tsp Dijon mustard, divided
1/4 cup finely chopped green onions
2 Tbsp minced red bell pepper
1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp ground red pepper
2 6 oz packages skinless, boneless pink salmon
1 large egg, lightly beaten
1 cup panko
1 Tbsp canola oil
1 tbsp chopped fresh parsley
1 tsp finely chopped capers
1/2 tsp minced garlic
1/8 tsp salt

1. Combine 2 Tbsp mayonnaise, 1 Tbsp juice, 1 1/2 tsp mustard, and next 7 ingredients (through egg), stirring well. Add panko, toss. Shape mixture into 8 patties.
2. Heat oil in a large skillet over medium heat. Add patties; cook 5 min on each side or until browned.
3. Combine remaining mayonnaise, juice, and mustard with parsley, capers, garlic, and salt, stirring well.

Yield: 4 servings.

Cooking Light.

Jalapeno, Sausage, Jack, and Egg Breakfast Braid

1 can (13.8 oz) refrigerated pizza crust dough
Cooking spray
1 Tbsp olive oil
1/4 cup chopped onion
4 oz sausage with jalapeno peppers, chopped
2 large eggs, lightly beaten
1/2 cup shredded Monterey Jack cheese
1/4 cup shredded cheddar cheese
1/4 cup chopped seeded jalapeno peppers
1 large egg white, lightly beaten

1. Preheat oven to 425.
2. Unroll dough onto a baking sheet coated with cooking spray; pat into a 15x10 inch rectangle.
3. Heat oil in a large skillet over medium heat. Add onion and sausage; cook 9 min or until lightly browned. Stir in eggs; cook 1 1/2 minutes or until set. Remove from heat.
4. Sprinkle Monterey Jack lengthwise down center of dough, leaving about a 2 1/2 inch border on each side. Spoon egg mixture evenly over cheese. Sprinkle cheddar over egg mixture; top with jalapeno peppers.
5. Make 2-inch-long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch of filling using a sharp knife. Arrange strips over filling alternating strips diagonally over filling. Press ends under to seal. Brush with egg white. Bake at 425 for 15 minutes or until golden brown. Let stand 5 min. Cut crosswise into slices.

Yield: 6 servings.

Cooking Light.

Spicy Avocado and Bean Dip

1/4 cup fresh lime juice, divided
1/4 cup bottled salsa
1/4 tsp kosher salt, divided
1/8 tsp ground chipotle chile peper
2 cans black beans (30 oz), rinsed and drained
3/4 cup (6 oz) low-fat cream cheese
2 ripe peeled avocados
2 garlic cloves
1 1/2 cups shredded iceberg lettuce
1 1/4 cups diced tomato

1. Place 2 Tbsp juice, salsa, 1/8 tsp salt, pepper, and beans in a food processor; process until smooth. Spread bean mixture in bottom of 11x7 baking dish.
2. Combine remaining 2 Tbsp juice, remaining 1/8 tsp salt, cream cheese, avocados, and garlic in a food processor bowl; process until smooth. Spread avocado layer over bean mixture. Top with lettuce, tomato.

Yield: 20 servings.

Cooking Light.

Orange-Vanilla Yogurt Cake

Cake
2 1/4 cups flour
2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 cup granulated sugar
1/2 cup butter, softened
2 large eggs
1 vanilla bean, split lengthwise
2 tsp grated orange rind
3 Tbsp fresh orange juice
8 oz fat-free vanilla yogurt
Cooking spray

Syrup
1/2 cup water
1/4 cup granulated sugar
2 Tbsp fresh orange juice
1 Tbsp Grand Marnier
1 tsp vanilla extract

1. Preheat oven to 350.
2. To prepare cake, combine flour, baking powder, baking soda, and salt in a medium bowl; stir with a whisk. Place 1 cup sugar and butter in a bowl; beat with a mixer at high speed for 2 min. Add eggs, one at a time, beating well after each addition. Scrape seeds from vanilla bean; add to butter mixture. Add rind, juice, and yogurt to bowl; mix until smooth. Gradually add flour mixture and beat on low until just combined. Pour batter into a 9x5 inch loaf pan coated with cooking spray. Bake at 350 for one hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; pierce top of cake with a fork or wooden skewer.
3. To prepare syrup, combine water, 1/4 cup sugar, and juice in a small aucepan. Bring to a boil; cook 7 min or until reduced to 1/3 cup. Remove from heat; stir in liqueur and vanilla. Brush syrup over top and sides of cake. Cool completely.

Yields 12 servings.

source: Cooking Light. (or not so light)

Baked Tortellini with Three Sauces

(from ??? via Carol Stephenson)

1 lb ground pork sausage
1 onion, chooped
2 Tbsp flour
1 jar pasta sauce (26 oz)
1/3 cup water
1 package frozen cheese tortellini (still frozen) (19 oz)
1 jar pesto sauce (8 oz)
1 jar garlic Alfredo sauce (16 oz)
1/3 cup grated Parmesan cheese

Preheat oven to 350F. Spray a 9x13 in glass baking dish with nonstick cooking spray and set aside.
In large skillet, cook sausage with onion, breaking up sausage with a fork until the meat is browned and the onion is tender. Drain, if necessary. Sprinkle flour over the meat mixture and cook for 1-2 minutes.
Add pasta sauce and water and bring to a simmer. Remove from heat and stir in tortellini and pesto sauce. Spread in prepared pan.
Top with Alfredo sauce and sprinkle with cheese. Bake for 40-50 minutes or until the casserole bubbles and cheese melts and starts to brown. Let stand for 10 min before serving.

Serves 8.