Spaghetti in Garlic Gravy with Herbs and Lemon Marinated Chicken and Cherry Tomatoes

Serves: 5-6

500 grams spaghetti pasta (cooked al dente)
1 pound chicken breast fillets (skinless and boneless, sliced into 1 inch chunks)

For the chicken marinade:

2 teaspoons fresh thyme, chopped
2 teaspoons fresh rosemary, chopped (if using dried, use half of the amount)
Zest of 1 lemon
Juice of half a lemon
2 Tablespoons extra virgin olive oil
1 teaspoon coarse salt (not table salt)
½ teaspoon fresh cracked black pepper
2 Tablespoons extra virgin olive oil (to sauté the marinated chicken)

1. Add all the marinade ingredients into the chicken and marinate for 20 minutes (if making this dish in pronto) or over night (if making this dish the next day...much better).
2. Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside.

For the garlic gravy:

1/2 stick (1/4 cup) unsalted butter
2 Tablespoons extra virgin olive oil
4 large cloves garlic, finely minced
2 Tablespoons all-purpose flour
2 ½ cups chicken stock
1 Tablespoon fresh basil, chopped
salt and pepper to taste
1/4 cup parsley, chopped (to sprinkle/finish the pasta)
1/2 cup grated parmesan cheese
2 cups whole cherry tomatoes

1. Place sauté pan over medium heat and add butter and olive oil.
2. Saute garlic until fragrant and soft.
3. Add the flour and cook for a minute.
4. Add chicken stock and simmer gravy until thickened then add the chopped basil.
5. Season with salt and pepper.

Putting it all together:

1. Add the sauteed chicken in the gravy then toss the cooked spaghetti into this sauce.
2. Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese (serve extra on the side).

Asparagus Salad with Sesame Chili and Lime Dressing

Serves: 2-4

Sesame Chili and Lime Dressing:

1 small clove of garlic, minced
1 inch fresh ginger, peeled and grated/minced finely
1 lime, zest and juice
2 tsp chili paste
1 tbsp agave nectar or honey
1 tbsp rice vinegar
salt and pepper
1 tsp toasted sesame oil
2 tbsp grapeseed or other neutral oil

1. Combine the ginger, garlic, lime zest, lime juice, chili paste, agave nectar, rice vinegar, salt and pepper in a jar or tupperware dish with a tight fitting lid.
2. Stir to dissolve the salt and combine everything.
3. Add the sesame and grapeseed oils.
4. Put a lid on top and shake mixture vigorously to combine.
5. Set aside.

Asparagus:

1 bunch asparagus, ends trimmed and stalks peeled into ribbons
small handful of grated cabbage (red, green, napa, savoy etc)
3 sprigs of mint, leaves removed and finely sliced
2-3 green onions, finely sliced
1/3 cup peanuts, toasted and roughly chopped

1. Combine the ribboned asparagus, cabbage, sliced mint and green onions in a large bowl.
2. Pour the dressing over top and toss to combine with your hands or tongs.
3. Place salad on a serving plate and garnish with the chopped peanuts and a bit more chopped mint if you like.
4. Serve and enjoy.

Note: If you’re making this ahead, save the mint slicing and dressing-tossing for the end, right before serving. The acid in the dressing can render the thin asparagus less crisp and mint tends to go dark post-slicing.

Roasted Tomato and Roasted Garlic Puttanesca

Serves: 4

1 head garlic
12-14 large Roma or plum tomatoes
1/4 cup extra virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 sprigs fresh marjoram or oregano, leaves picked and chopped or 1 teaspoon dried
1/2 cup pitted oil-cured olives, loosely packed
6 flat anchovy fillets
3 tablespoons drained Capote capers or stemmed caperberries
1 small Fresno chili pepper or Italian red cherry pepper, seeded and coarsely chopped
1 pound penne or bucatini
1/2 cup flat leaf parsley, chopped

1. Pre-heat the oven to 375°F.
2. Arrange a cooling rack over a parchment or foil-lined baking sheet for easy clean up.
3. Cut the ends off the entire head garlic to expose all of the cloves. Season the garlic with a little salt, some black pepper, and a drizzle of olive oil, then wrap in foil.
4. Cut the tomatoes in half and place in a bowl. Lightly dress the tomatoes by drizzling with olive oil. Season the tomatoes with salt, pepper and marjoram, and arrange on the baking sheet cut-side down. Bake the tomatoes for 20-25 minutes, then flip the tomatoes and roast for 20 minutes more. Roast the garlic for 45-50 minutes alongside the tomatoes.
5. Place about 2/3 of the tomatoes in a food processor. Coarsely chop the remainder of the tomatoes and reserve. Squeeze the garlic out of its skin and add to the food processor, pulsing until smooth. Add the mixture to a Dutch oven and add the olives, anchovies, capers, and chili pepper. Cook for 5 minutes to allow the flavors to meld. Transfer to a small container for a make-ahead meal and refrigerate, or transfer to a serving bowl. Store the chopped tomatoes separately, or add to the serving bowl.
6. To serve, bring water to a boil, salt the water and cook the pasta to al dente. Reheat the sauce. Toss the pasta with the sauce for 1 minute, to coat. Serve in shallow bowls with lots of parsley, and drizzle with more olive oil.

Baked Zucchini Sticks and Sweet Onion Dip

Yield: about 3 dozen zucchini sticks, and 1 1/2 cups dip

Sweet Onion Dip:

1 tablespoon butter
1 medium sweet onion, about 1/2 pound, peeled and sliced
2 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon prepared mustard
1 cup mayonnaise
salt and pepper to taste

1. Melt the butter in a medium frying pan over moderate heat, and add the sliced onions. Cook, stirring occasionally, until the onions soften, then caramelize. This should take between 10 and 15 minutes. The lower the heat, the longer it takes, but the less likely you are to burn the onions.
2. Once the onions are a medium brown, remove from the heat and add the vinegar.
3. Place the onions and vinegar into a small food processor. Add the honey and mustard, and process or blend until smooth.
4. Add the mayonnaise and salt and pepper to taste, stirring to combine. Refrigerate, covered, until ready to serve.

Zucchini sticks:

3 medium zucchini, unpeeled, cut into 3"-long stick
1 tablespoon salt
1 cup Panko bread crumbs
scant 1/2 cup freshly grated Parmesan cheese
1 tablespoon Pizza Seasoning or mixed Italian herbs
olive oil spray
1/2 cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten

1. Place the zucchini sticks in a colander over a bowl and sprinkle with the tablespoon of salt. Let the zucchini drain for 1 hour or longer; rinse and pat dry.
2. Combine the Panko, Parmesan, and pizza seasoning; set aside.
3. Preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil.
4. Dredge sticks a few at a time in the egg, then roll in the crumb mixture. Place the sticks on the prepared baking sheet.
5. Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp.
6. Serve immediately, with sweet onion dip.

Pasta with Fresh Tomato Sauce

Prep Time: 25 minutes
Ready In: 25 minutes
Serves: 6

2 1/4 pounds unrefrigerated ripe tomatoes (preferably plum)
1/4 cup fresh basil leaves
1 tablespoon flat-leaf parsley
1 tablespoon chopped garlic (from 2 garlic cloves), plus more if desired
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
1 pound spaghetti or spaghettini
Grated Parmesan cheese, for serving (optional)

1. Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend).
2. Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.

Oreo Stuffed Chocolate Chip Cookies

Ready In: 9-13 minutes
Serves: Makes about 2 dozen VERY LARGE Cookies

2 sticks softened butter
3/4 Cup packed light brown sugar
1 Cup granulated sugar
2 large eggs
1 Tablespoon pure vanilla
3 1/2 Cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 bag Oreo Cookies

1. Preheat oven to 350 degrees F. 
2. In a stand or electric mixer cream butter and sugars until well combined. Add in eggs and vanilla until well combined.
3. In a separate bowl mix the flour, salt and baking soda. 
4.  Slowly add to wet ingredients along with chocolate chips until just combined. 
5. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo Cookie. Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough. 
6.  Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking. 
7. Let cool for 5 minutes before transferring to cooling rack. 
8. Serve with a tall glass of milk, enjoy!

Pasta with Pea Pesto

Serves: 6

2 cups fresh or frozen peas , blanched in boiling water for 30 seconds and shocked in cold water
1/2 cup grated Parmesan
1/2 cup pine nuts
2 medium garlic cloves
1/4 cup extra-virgin olive oil
1/4 tsp. salt

6 boneless, skinless chicken breasts (about 2 1/4 pounds)
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper
1 tsp. olive oil

8 ounces whole wheat pasta , such as penne or fusilli

1. For the pesto, combine the peas, Parmesan, pine nuts, garlic, olive oil, 2 tablespoons water and salt in a food processor. Blend until the ingredients are combined and form a thick sauce.
2. Season the chicken breasts with garlic powder, salt and pepper. Heat the oil in a skillet over medium heat. Brown the chicken on each side until cooked through, approximately 5 to 6 minutes per side. Cut into 1-inch cubes.
3. Meanwhile, cook pasta according to package directions. Toss together the pasta, pesto and chicken and serve immediately.

Penne with Tuna, Plum Tomatoes, and Black Olives

Serves: 1

Salt
3 ounces penne (or fusilli or shell pasta)
1 Tbsp. olive oil
1 small onion or fat shallot , thinly sliced (about 1/4 cup)
1 clove garlic , peeled and thinly sliced
2 large, ripe plum tomatoes (about 7 ounces), cut into rough chunks
1 Tbsp. white wine
2 1/2 to 3 ounces canned tuna in olive oil
10 Italian or Greek black olives , pitted and quartered
2 Tbsp. chopped fresh flat-leaf parsley

1. Bring a large pot of water with 1/2 tablespoon salt to a boil. Drop in pasta; stir it around.
2. Meanwhile, heat olive oil in a medium skillet over medium-low heat; sauté onion or shallot 3 to 4 minutes, until limp.
3. Add garlic and tomatoes and sauté for another minute.
4. Splash in wine and cook down, about 4 minutes.
5. Break up tuna, dropping chunky flakes into the pan.
6. Stir in olives.
7. Add at least 1/4 cup pasta water to the sauce.
8. When pasta is al dente (taste to be sure), use a big strainer-like spoon to transfer it to the pan. Stir to combine, and cook for a minute.
9. Add salt to taste if needed and more pasta water if sauce is too dry.
10. Spoon pasta with sauce into a bowl, and scatter parsley on top.

Rich Chocolate Pound Cake

Prep Time: 15 minutes
Cook Time: 55 minutes
Ready In: 1 hour 10 minutes
Serves:12 to 16

2 cups (12-oz. pkg.) semi-sweet chocolate chips, divided
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 cups packed light brown sugar
1 cup (2 sticks) butter, softened
1 tablespoon vanilla extract
4 large eggs, room temperature
1/2 cup milk

1. Preheat oven to 350º F. Grease 12-cup Bundt pan.
2. Microwave 1 1/2 cups morsels in medium, uncovered, microwave-safe bowl on HIGH power for 1 minute; Stir. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Cool to room temperature.
3. Combine flour, baking powder and salt in medium bowl.
4. Beat sugar, butter and vanilla extract in large mixer bowl until creamy.
5. Add eggs, one at a time, beating well after each addition.
6. Beat in melted chocolate.
7. Gradually beat in flour mixture alternately with milk.
8. Spoon into prepared Bundt pan.
9. Bake for 55 to 65 minutes or until wooden pick inserted in cake comes out clean.
10. Cool in pan for 30 minutes. Invert cake onto wire rack to cool completely.
11. Microwave remaining morsels in heavy-duty plastic bag on HIGH power for 45 seconds; knead bag. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle over cake.

Banana Mini-Chip Muffins

Prep Time: 10 minutes
Cook Time: 15 minutes
Ready In: 35 minutes
Serves: 48 mini muffins

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
1/3 cup sugar
1/3 cup packed brown sugar
1 teaspoon vanilla extract
3 medium ripe bananas, mashed
1 large egg
2 cups (12-oz. pkg.) semi-sweet mini chocolate chips

1. Preheat oven to 350° F. Grease 48 mini-muffin cups.
2. Combine flour, baking powder and salt in medium bowl.
3. Beat butter, sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
4. Beat in bananas and egg.
5. Gradually beat in flour mixture; stir in chocolate chips.
6. Spoon batter evenly into prepared cups, filling 2/3 full.
7. Bake for 15 to 20 minutes or until wooden pick inserted in center comes out clean.
8. Cool 10 minutes in pans on wire rack.
9. Remove to wire rack to cool completely.

Banana Bread

Cook Time: 1 Hour 10 Minutes
Serves: 1 loaf

1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

1. Preheat the oven to 325 degrees F. Butter a 9x5x3 inch loaf pan.
2. Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
3. In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon.
4. In another bowl, mix together the flour, baking powder, baking soda and salt.
5. Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
6. Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean.
7. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

Sugar Cookies

Serves: 4 dozen

5 sticks of butter, softened

2/3 cup sugar

2 eggs, well beaten

1 tsp. vanilla

2 cups sifted flour

1/2 tsp. salt

1 1/2 tsp. baking powder

1. Put butter in a bowl. Add sugar gradually. Add beaten eggs and vanilla.
2. Add sifted dry ingredients.
3. Chill dough for several hours or overnight.
4. Roll out dough on flour covered board to desired thickness. The thicker the dough, the softer and thicker the cookie. The thinner the dough, the crispier and thinner the cookie.
5. Cut out desired shapes and bake on greased cookie sheet at 350 - 375 for 8 to 10 minutes.

Pumpkin Pancakes

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Serves: 6

2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Peanut Butter Brownies

Serves: 12

1/2 cup peanut butter
4 tablespoons butter, softened
1 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup salted peanuts, chopped

1. Preheat oven to 350 degrees F (150 degrees C). Grease an 8-inch square baking pan.
2. In a large mixing bowl, cream together the peanut butter and butter. Add the brown sugar, vanilla and eggs and beat until light and fluffy. Combine the flour, baking powder, and salt in a separate bowl. Add to the butter mixture and mix until well blended. Stir in the peanuts.
3. Spread batter evenly into pan and bake for 25 to 30 minutes or until toothpick comes out clean. Let cool on wire rack and cut into 2-inch squares.

BBQ Chicken Pizza

Prep Time: 10 minutes
Cook Time: 11 minutes
Ready In: 21 minutes
Serves: 4

1/2 pound chicken cutlets
1 tablespoon vegetable oil
Salt and pepper
1 (13.8-ounce) can refrigerated pizza dough (recommended: Pillsbury)
1 cup BBQ sauce
2 cups shredded mozzarella cheese
1 cup green apple, sliced
1/4 cup real bacon bits
2 green onions, sliced

1. Set up grill for direct cooking over medium-high heat. Oil grate when ready to start cooking.
2. Brush chicken with vegetable oil, season with salt and pepper. Place chicken on the grill and cook until done, about 2 minutes per side. When done, slice into 1-inch pieces, reserve.
3. Spray a perforated disposable cookie sheet with nonstick cooking spray. Carefully remove pizza dough from can. Unroll dough and place on cookie sheet on the grill. Let cook 2 minutes and turn pizza over.
4. Spread BBQ sauce over pizza leaving a 1-inch border. Next, top with mozzarella cheese, diced apples, chicken, and bacon pieces.
5. Cover with grill lid and cook 5 minutes until cheese is melted and bubbly.
6. Serve hot, topped with green onions.

Cook Sandra Lee's Note: Cooking indoors: Preheat oven to 425 degrees F. Lightly spray baking sheet with cooking spray; set aside. Carefully unroll dough and place on prepared baking sheet. Press out dough with clean hands to form 13 by 9-inch rectangle. Use oven mitts to place baking sheet in preheated oven. Bake in for 7 minutes or until crust just begins to brown. Use oven mitts to remove crust from oven and top as directed. Use oven mitts to return to oven for 8 to 10 minutes or until golden brown and cheese is melted and has begun to bubble.

Country Quiche

Prep Time: 20 Minutes
Cook Time: 40 Minutes
Ready In: 1 Hour
Serves: 8

8 slices bacon
1 small onion, chopped
4 eggs
2 tablespoons milk
2 tablespoons all-purpose flour
1 teaspoon dried parsley
1/4 teaspoon dried thyme
salt and pepper to taste
1 (9 inch) unbaked pie crust
1/4 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain (reserving 1 tablespoon of grease) crumble bacon and set aside. Heat reserved bacon grease in skillet and saute onion until soft.
3. In a large bowl, beat together eggs, milk, flour, parsley, thyme, salt and pepper. Add bacon, onion, mozzarella and cheddar cheese; mix well. Pour mixture into pie crust.
4. Bake in preheated oven for 45 minutes, or until lightly brown on top and firm in the middle. Serve warm.

Spicy Pasta

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Serves: 6

1 (12 ounce) package rotini pasta
1 tablespoon vegetable oil
1 clove garlic, crushed
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 onion, diced
2 red chile peppers, seeded and chopped
1 (14.5 ounce) can diced tomatoes
3 drops hot pepper sauce
salt and ground black pepper to taste

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Meanwhile, heat oil in a saucepan over medium heat. Saute garlic with basil and Italian seasoning for 2 to 3 minutes. Stir in onion and chiles; cook until onion is tender. Stir in tomatoes and hot sauce; simmer for 5 minutes, or until heated through. Toss with the cooked pasta, and season with salt and pepper.

Note: For a milder flavor, simply leave out the chiles.

Bacon-Roasted Chicken with Potatoes

Prep Time: 20 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 20 Minutes
Servings: 6

6 chicken thighs
6 chicken drumsticks
12 slices center-cut bacon
salt and black pepper to taste
1 onion, coarsely chopped
1 1/2 pounds baby Dutch yellow potatoes

Seasoning Mix:
2 tablespoons dried chives
2 tablespoons dried basil
1 tablespoon garlic powder
1 tablespoon adobo seasoning
1 tablespoon ground black pepper

1. Preheat oven to 400 degrees F (200 degrees C).
2. Wrap each chicken piece in a slice of bacon, trying to cover as much of the chicken as possible. Place the wrapped chicken pieces in a 9x13 inch baking dish, season with salt and pepper, and sprinkle the onion over the chicken. Push potatoes down into the spaces between the chicken pieces and around the edge of the dish.
3. Combine the chives, basil, garlic powder, adobo seasoning, and black pepper in a small bowl, and sprinkle the seasoning to taste over the chicken and potatoes.
4. Bake in the preheated oven for 1 hour, until the bacon is crisp and brown and the potatoes are tender. Sprinkle with salt, if desired, and serve hot.

Herb-Rubbed Sirloin Tip Roast

Prep Time: 15 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 45 Minutes
Servings: 6

1 1/4 tablespoons paprika
1 tablespoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon ground cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons olive oil
1 (3 pound) sirloin tip roast

1. In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
3. Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.
4. Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing.

Note: If you are using table salt, cut the amount of salt in half. Can be used on all cuts of meat (beef and pork) especially roast. For poultry, suggest replacing the oregano with sage.

Zucchini and Potato Bake

Prep Time: 15 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 15 Minutes
Servings: 6

2 medium zucchini, quartered and cut into large pieces
4 medium potatoes, peeled and cut into large chunks
1 medium red bell pepper, seeded and chopped
1 clove garlic, sliced
1/2 cup dry bread crumbs
1/4 cup olive oil
paprika to taste
salt to taste
ground black pepper to taste

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
3. Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.