Tuesday Recipe

Here are today's six recipes to help you through the day. Enjoy!

CRUSTY MACARONI AND CHEESE

This comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “Macaroni and cheese may seem an easy proposition. Noodles, cheese. But the secret to this creamy dish with a crunchy and crisp top is American cheese. This is no place for fancy cheeses or fancy noodles. Leave the whole-wheat penne and artisanal orecchiette in the cupboard and bring on the elbow pasta.” Yield: 8 to 12 servings; Time: 1 hour 15 minutes.

This was featured in “Macaroni and Lots of Cheese” and can also be found by clicking here.

Ingredients

3 tablespoons butter

12 ounces extra-sharp cheddar cheese, coarsely grated

12 ounces American cheese or cheddar cheese, coarsely grated

1 pound elbow pasta, boiled in salted water until just tender, drained, and rinsed under cold water

1/8 teaspoon cayenne (optional)

Salt

2/3 cup whole milk

Preparation

Heat oven to 375 degrees. Use one tablespoon butter to thickly grease a 9-by-13-inch baking dish. Combine grated cheeses and set aside two heaping cups for topping.

In a large bowl, toss together the pasta, cheeses, cayenne (if using) and salt to taste. Place in prepared pan and evenly pour milk over surface. Sprinkle reserved cheese on top, dot with remaining butter and bake, uncovered, 45 minutes. Raise heat to 400 degrees and bake 15 to 20 minutes more, until crusty on top and bottom.

LOWCOUNTRY PICKLED COLESLAW

This comes from Kim Severs, also in The New York Times cooking e-newsletter. Kim wrote, “Ben Moïse, a retired game warden in South Carolina, has been serving a version of this coleslaw at his Frogmore stew parties for years. The hot, boiled dressing softens the cabbage and pickles it slightly. The result is a salad that stays delicious even when it sits outside on a picnic table for a few hours. The amount of vegetables can vary, and a finely chopped jalapeño can be added for a little extra heat.” Yield: 8 servings.

This was featured in “Summer Seafood Boils Take On Local Flavor”, and can be found by clicking here.

Ingredients

For the Slaw:

5 cups chopped green cabbage (1/2-inch pieces)

2 cups chopped purple cabbage (1/2-inch pieces)

1/2 heaping cup chopped Vidalia or other sweet onion

1/2 cup finely diced carrot

1/2 cup finely diced red bell or other sweet pepper

For the Dressing:

1 large clove garlic

1/2 tablespoon salt, more to taste

1 tablespoon minced ginger

1/3 cup rice wine vinegar

1/2 cup olive oil

For Serving:

Juice of 1 freshly squeezed lime

Salt and freshly ground pepper

Preparation

Make the slaw: Put the chopped and diced vegetables in a bowl or other container that will fit in the refrigerator.

Make the dressing: Crush the garlic, and with the side of a knife work the salt into the clove until it makes a rough paste. Add the garlic paste, ginger, vinegar, oil and 1/3 cup water to a saucepan and bring to a low boil. Cook for 3 or 4 minutes, stirring now and then. Remove from heat. Allow to cool for 1 or 2 minutes, then pour over the vegetables, tossing well to combine. Refrigerate 4 hours or overnight.

Just before serving, toss with the lime juice and a few grinds of black pepper. Taste and add salt if needed.

ASPARAGUS CHEF SALAD

Find this recipe at: http://diabeticgourmet.com/recipes/html/227.shtml

Source: Cooking Healthy and Fast

Yield: 4-1/2 (1 cup) servings

Ingredients

2-1/2 lb. asparagus, trimmed

8 oz. mushrooms, sliced

2 oz. part-skim julienne Swiss cheese

2 oz. lean julienne ham

1 Tbsp.finely chopped onion

1 orange, peeled and cubed

Dressing:

1 pkg. lemon and herb salad dressing mix

2 Tbsp. water

1/4 cup vinegar

1/4 cup vegetable oil

Directions

Chop asparagus into bite-sized pieces and place in a microwavve-proof casserole dish. Add 2 Tbsp. water, cover, and Microwave for 2 minutes. Drain. Measure remaining ingredients into a salad bowl. Add asparagus when completely cool.

Prepare dressing in a shaker container and add approximately 1/3 of it to the salad. Save remaining dressing for greens and fresh vegetables.

Nutritional Information Per Serving: Calories: 151; Fat: 5 g; Sodium: 347 mg; Cholesterol: 25 mg; Exchanges: 2 Vegetable; 1 Lean Meat; 1 Fat

LEMON GREEK YOGURT POUND CAKE

This yumminess comes from The Baker Chick. While I've only been on her newsletter's emailing list for a couple of months, I can tell you that I love the stuff she bakes! I highly suggest signing up for her newsletter. This yields 1 9 inch loaf.

To view this online, click here. The recipe is adapted from The Food Network.

Ingredients

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) butter, softened at room temperature

1 cup sugar, plus 1/4 cup for glaze

4 eggs

2 teaspoons pure vanilla extract

1/4 cup lemon juice for cake, plus 1/4 cup for syrup and 2 tablespoon for glaze

1/2 cup greek yogurt

zest of one lemon

1/2 cup powdered sugar

Instructions

In a small bowl whisk together the flour, baking powder and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment (or you can use a hand mixer,) cream the butter and cup of sugar until smooth Add the eggs one and a time followed by the vanilla.

Slowly add the dry ingredients and mix until almost combined. Fold in the lemon juice, zest and yogurt, finish mixing on low until combined. (Batter won't be perfectly smooth but that's Ok.)

Pout batter into a buttered/floured 9 inch loaf pan. Bake at 325F for 75-90 minutes, or until a toothpick inserted into the center of the cake comes out clean.

For the syrup:

Stir together 1/4 cup of lemon juice and 1/4 cup sugar until sugar has dissolved.

For the glaze:

Gradually add the lemon juice to the powdered sugar until desired drizzling consistency is reached.

To finish:

Turn the warm cake onto a wire rack and brush all over with the syrup. (Do this when the cake is still warm! Drizzle with the glaze. Serve warm or room temperature.

CHICKEN VEGETABLE SKILLET

This comes from Linda Larsen, About.com's Busy Cooks expert. She writes, "This easy and colorful one dish skillet recipe tastes like spring; plus it only uses five ingredients!" Prep time: 15 minutes; Cook time: 10 minutes; Total time: 25 minutes; serves 4.

To view this online, click here.

Ingredients

1 Tbsp. olive oil

1 lb. boneless skinless chicken breasts, cut into 1" pieces

1 onion, chopped

9 oz. pkg. frozen asparagus cuts, thawed

1 tomato, chopped

1/4 cup zesty Italian salad dressing

Preparations

Heat olive oil in heavy skillet over medium heat. Add chicken; cook and stir for 3-4 minutes. Add remaining ingredients except salad dressing; cook and stir for 2-3 minutes. Then add salad dressing, bring to a boil, cook for 2-3 minutes until vegetables are crisp tender and chicken is thoroughly cooked, stir well and serve.

BAKED MONTE CRISCO SANDWICHES

This recipe is from FamilyTime.com, and starts off, "Set aside the bread and serve this ham and cheese melt on puff pastry instead. Sweet and savory never tasted so good...especially when topped with a sprinkle of confectioners' sugar." Serves 4; prep time: 15 minutes; cook time: 20 minutes

To view this online, click

Ingredients

1 egg

1 tablespoon water

all-purpose flour

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

8 thin slices deli Black Forest ham

4 slices deli Swiss cheese (about 4 ounces)

confectioners' sugar

pure maple syrup

Directions

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.

Sprinkle the flour on the work suface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square. Cut into 4 (6-inch) squares. Brush the edges of the pastries with the egg mixture.

With a corner of 1 pastry facing you, place 2 slices ham and 1 slice cheese on the bottom half of the pastry. Fold the pastry over the filling to form a triangle and press the edges to seal. Crimp the edges with a fork. Repeat with the remaining pastries. Brush the pastries with the egg mixture. Place the pastries onto a baking sheet.

Bake for 20 minutes or until the pastries are golden brown. Sprinkle the pastries with the confectioners' sugar. Serve with the maple syrup.

Easy Substitution: For a savory twist, serve with Dijon-style mustard instead of the maple syrup.

Notes: Nutritional Values per Serving using Pepperidge Farm Puff Pastry Sheets: Calories 427, Total Fat 28g, Saturated Fat 15g, Cholesterol 96mg, Sodium 861mg, Total Carbohydrate 24g, Dietary Fiber 2g, Protein 18g, Vitamin A 15%DV, Vitamin C 0%DV, Calcium 23%DV, Iron 11%DV