Tuesday Recipes

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

BASIC ROASTED POTATOES

This comes from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “These roasted potatoes are a snap to prepare, and they taste amazing. Make them with or without the garlic, and serve along with a steak, chicken, or fish.” Prep Time: 10 minutes; Cook Time: 50 minutes; Total Time: 60 minutes; Yield: Serves 4.

To view this online, click here.

Ingredients

2 to 2 1/2 pounds red skinned potatoes, unpeeled, scrubbed and cut in 1 to 1 1/2-inch pieces

1/4 cup olive oil

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

3 cloves garlic, finely minced, optional

1 tablespoon minced fresh parsley leaves

Preparation

Heat the oven to 400° F.

In a large bowl, toss the potato chunks with the olive oil, kosher salt, black pepper, garlic, and parsley.

Spread the potatoes out in a single layer in a large, shallow rimmed baking pan, such as a large jelly roll pan or half sheet pan.

Roast the potatoes for about 50 to 60 minutes, or until nicely browned, turning every 20 minutes to brown evenly.

PASTA WITH MARINATED TOMATOES AND SUMMER HERBS

This comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “The easiest summer dinner known to man, pasta con salsa crudo, is a one-bowl, infinitely variable riot of seasonal flavors. It can be made with fancy Italian tuna and local heirloom tomatoes for foodies, or with supermarket mozzarella and tomatoes for children, or with excellent olives and extra pine nuts for vegetarians. It puts you in the kitchen for about a half-hour at the tail end of lunchtime. After that, all there is to do is cook the pasta, and serve with or without crusty bread, boiled corn, sliced tomatoes, or a nice, simple green salad.” Yield: 6 to 8 servings; Time: 30 minutes.

This was featured in “The House, the Food and Issues in Between” and can also be viewed online here.

Ingredients

About 1 1/2 pounds ripe tomatoes, halved or quartered if small, diced if large

Salt

2 cans olive oil-packed tuna or 1 pound mozzarella cheese, diced (optional)

2/3 cup pitted oil-cured black olives, halved, or 1/2 cup pitted green olives, chopped, or 3 tablespoons capers (optional)

2/3 cup chopped fresh herbs (basil, parsley, mint, chives, cilantro, scallion tops, or a combination), more for garnish

Freshly grated zest of 1 lemon (optional)

About 3/4 cup extra virgin olive oil

Freshly ground black pepper

2 pounds short pasta, like fusilli, farfalle or penne

Hot red pepper flakes (optional)

1/2 cup toasted pine nuts (optional)

Preparation

Up to 4 hours before serving, put tomatoes in a large bowl and sprinkle all over with salt. Set aside for 30 minutes, then drain off liquid.

Add tuna and its oil, olives or capers, if using. Add herbs and zest. Add olive oil, salt and pepper to taste and stir gently, flaking tuna into pieces. Cover and set aside at least 1 hour or up to 3 hours, stirring occasionally.

Cook pasta in plenty of boiling salted water. Drain very well. Combine tomatoes and pasta well, then taste and add more oil, salt and pepper to taste. Add red pepper flakes if desired. Sprinkle with pine nuts, if using, and chopped herbs. Serve immediately.

MINI CHOCOLATE MINT CHEESECAKES

This recipe begins, “Serve a decadent cheesecake to each of your guests at your next dinner party. They'll be calling you the Host of the Year.” If you're like me, once you read through this, you'll definitely want to try this out!

Makes 24 servings

Source: Jennie-O

View online with photo and print version: http://diabeticgourmet.com/recipes/html/1337.shtml

Ingredients

1/2 cup crushed gluten-free chocolate wafer cookies

1 tablespoon butter, melted

1 (8-ounce) package cream cheese, softened

1/4 cup sugar

1 egg or 1/4 cup egg substitute

1/3 cup chocolate chips, melted

1/3 cup chopped crème de menthe mint candy wafers

1/3 cup sour cream

1/2 teaspoon vanilla

1 cup sweetened whipped cream

Directions

Heat oven to 325F.

In small bowl, combine crushed cookie crumbs and melted butter.

Press cookie crumb mixture into bottom of individual small tart dishes custard cups or mini muffin cups.

In mixing bowl, beat cream cheese and sugar until blended.

Add egg. Blend in melted chocolate, chopped candy, sour cream and vanilla.

Pour evenly over crumbs.

Bake 20 minutes.

Cool. Refrigerate until serving.

Before serving, top with a dollop of sweetened whipped cream.

Nutritional Information Per Serving: Calories: 100; Protein: 1 g; Fat: 6 g; Sodium: 55 mg; Cholesterol: 25 mg; Saturated Fat: 3.5 g; Dietary Fiber: 0 g; Sugars: 7 g; Carbohydrates: 9 g

ALABAMA LEMON ‘CHEESE’ CAKE

This was in The New York Times cooking e-newsletter. It begins, “This Southern delicacy contains no cheese, but a buttery filling with a hint of cheese-like curd adds color and luscious flavor.” Yield: 10 to 12 servings.

This was featured in “Two Recipes From Tracy K. Smith’s Kitchen” and can be viewed online here. Also, check out Melissa Clarke’s guide, “How to Frost a Cake”

Ingredients

For the Cake:

1 cup butter (2 sticks), at room temperature

2 cups sugar

1 tablespoon baking powder

3 cups sifted cake flour

3/4 cup milk

6 large egg whites, stiffly beaten

For the Lemon Filling:

1/2 cup butter (1 stick)

1 cup sugar

6 large egg yolks

Grated zest and juice of 2 lemons

For the 7-Minute Frosting:

2 egg whites, unbeaten

1 1/2 cups sugar

1/4 teaspoon salt

1/3 cup water

1 tablespoon light corn syrup

1 teaspoon vanilla

For Decorating:

1 cup shredded coconut

Preparation

Make the Cake:

Preheat oven to 350 degrees and grease three 8-inch cake pans.

With a standing or hand mixer, cream butter and sugar until light and fluffy. Add dry ingredients alternately with milk. Fold in egg whites until thoroughly combined; do not overmix.

Divide batter into greased pans and transfer to the oven. Bake for 25 to 30 minutes, or until top springs back when lightly touched. Cool on racks before removing from pans; let cool completely.

Make the Lemon Filling:

Combine all ingredients in top of double boiler set over boiling water. Cook, stirring constantly until very thick, about 15 minutes. Transfer to a bowl and let cool completely before using.

Make the Frosting:

Combine all ingredients in top of double boiler. Beat with a rotary beater or hand mixer for 1 minute, then set over boiling water and beat for about 7 minutes more or until frosting stands in glossy peaks. Remove from the heat and continue beating until frosting is cool and thick enough to hold firm swirls. Let cool completely before using.

Assemble the Cake:

Spread the lemon filling between the layers and on top. Spread the frosting on the sides of the cake and press with shredded coconut.

PEPPERONI PIZZA POCKET

This comes from Jeff Mauro, of The Food Network’s Sandwich King. Total Time: 50 min; Prep: 20 min; Cook: 30 min; Yield: 4 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/jeff-mauro/pepperoni-pizza-pocket-recipe.html?oc=linkback

Ingredients

1 tablespoon olive oil, plus more for brushing

1/2 small onion, diced

1 clove garlic, minced

1 tablespoon tomato paste

One 28-ounce can diced tomatoes

1/2 teaspoon sugar

Salt and freshly cracked black pepper

4 to 6 leaves fresh basil, torn

All-purpose flour, for dusting

1 pound pizza dough, divided into 4 balls

2 cups shredded whole milk mozzarella

12 ounces pepperoni, thinly sliced

Grated Parmesan, to taste

Directions

Preheat the oven to 400 degrees F.

Heat the olive oil in a small saucepot over medium-low heat. Add the onions and saute until translucent, 2 to 3 minutes. Add in the garlic and saute for 1 minute. Add in the tomato paste and saute for 1 more minute. Stir in the diced tomatoes, sugar and season with salt and pepper. Add the torn basil leaves and bring to a slow simmer. Allow to simmer for about 15 minutes while you make your pizza pocket.

Roll out the dough balls on a lightly floured surface into 4 equal rounds. On half of each round, layer some mozzarella, and then some pepperoni slices. Fold in half, covering the filling, and then fold the outer edges up and crimp the edges with your fingers to seal. Place the pockets on a baking sheet, brush with olive oil and sprinkle with grated Parmesan. Bake until golden, 10 to 15 minutes. Serve with the sauce on the side.

CREAMY CHICKEN ENCHILADAS

This comes from Reynolds Kitchens, and begins, “Enchiladas are simple and delicious when you line your pans with Reynolds Wrap® Aluminum Foil.” Prep Time: 15 - 25 minutes; Cook Time: 25 minutes; Servings: 6; Course: Main Dish.

To view this online, click here.

Ingredients

2 1/2 cups chopped cooked chicken

1 can (10 3/4 oz.) cream of chicken soup

1 cup sour cream, divided

1 1/2 cups shredded cheese

1/4 cup chopped cilantro

12 (6-inch) flour tortillas

1 1/2 cups salsa

Reynolds Wrap® Aluminum Foil

Directions

Preheat oven to 350 degrees F. Line a large baking pan with Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking. Combine chicken and soup with half of sour cream, cheese and cilantro.

Spoon 1/4 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in foil-lined pan. Top with salsa and remaining cheese. Cover with foil.

Bake for 15 minutes; remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.