Chicken Cutlets with a Buttery Puttanesca Sauce

Chicken Cutlets with a Buttery Puttanesca Sauce

adapted from Food Network

A dish of Chicken Cutlets in Buttery Puttanesca features tender, pan-seared chicken smothered in a rich and punchy Mediterranean sauce. While traditional puttanesca is a rustic Italian staple, the addition of butter and white wine elevates it into a velvety, restaurant-style entree.

A less expensive way to make chicken cutlets is to butterfly a chicken breast and pound it out to a desired thickness.

Makes 2 servings

2 Tbsp.vegetable oil
1/2 cup rice flour
1/4 tsp. Kosher salt, plus extra for seasoning
1/8 tsp. freshly ground black pepper, plus extra for seasoning
2 (4-ounce) chicken cutlets, pounded 1/4-inch thick

1 Tbsp. olive oil
2 Roma tomatoes, diced
2 Tbsp. kalamata olives, chopped
1 Tbsp. capers, drained and rinsed
1/4 cup dry white wine
Zest of 1/4 large lemon or 1/4 tsp. dried lemon peel, rehydrated with a small amount of water
1 Tbsp. butter, at room temperature
2 Tbsp. fresh parsley, chopped
1/2 cup pearled couscous, cooked according to package directions

1. In a medium bowl, mix together the flour, salt, and pepper; Dredge in the flour mixture and shake off any excess flour
2. In a skillet, heat the oil then cook the chicken until golden and cooked through, 3 to 5 minutes each side. Remove to a grate over paper towels and tent with foil to keep warm.
3. In the same pan, heat the olive oil.
4. Add the tomatoes, olives, capers, wine, and lemon zest. 
5. Scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. 
6. Cook until the tomatoes start to soften, about 4 minutes. 
7. Stir in the butter and parsley and cook until the butter melts.
8. Season to taste with salt and pepper.
9. To serve divide the couscous between plates, with the chicken and sauce on top.

Enjoy!

Easy Creamed Spinach

Easy Creamed Spinach

adapted from Food & Wine

This sophisticated take on creamed spinach transforms a classic steakhouse side into a gourmet experience. Vibrant, blanched spinach leaves are folded into a velvety reduction of heavy cream, balanced by the savory warmth of minced garlic. The flavor profile is elevated by a the cognac which adds a deep, oaky richness and the anisette introduces a subtle, aromatic hint of licorice that cuts through the cream's density. The final dusting of freshly grated nutmeg provides an essential warm finish that rounds out the earthy greens.

Makes 2 servings

1/2 cup Homemade chicken stock or canned broth
3.4 of an 8-ounce bag baby spinach
1 Tbsp. butter
1/2 large shallot, minced
1 medium garlic clove, finely grated

1/3 tsp. dried thyme
1 1/2 tsp. cognac
3/4 tsp. annisette
1/4 cup heavy cream
pinch of freshly grated nutmeg
Kosher salt & white pepper

1. In a pot, bring the chicken stock to a boil; Add the spinach, cover and cook for 1 minute. 
2. Toss the spinach with tongs, cover and cook for 1 minute longer, until just wilted. 
3. Drain the spinach and let cool.
4. Place the spinach in a kitchen towel and squeeze out as much liquid as possible.
5. In a a high sided pan, cook the butter, shallots, garlic and time over medium heat, stirring occasionally, until soft and translucent but not browned, about 5 minutes. 
6. Remove the pot from the heat and add the cognac and annisette. 
7. Remove the pan from the heat and ignite the alcohol with a long match, then return to the heat. 
8. Stir in the drained spinach and cream. 
9. Bring to a boil and cook, stirring, until thickened, about 2 minutes. 
10. Season with a nutmeg, salt and white pepper.

Enjoy!

Blender Bearnaise Sauce

Blender Bearnaise Sauce

adapted from Food Network

Makes about 1 cup

1 stick butter
2 Tbsp. white wine vinegar
1 large egg yolk
1/2 tsp. dried tarragon
1/2 shallot, minced
Kosher salt and white pepper

1. In a small saucepan over low heat, melt the butter until bubbling hot; Add the tarragon and allow it to hydrate for a minute. 
2. In a blender or small food processor, add the vinegar and egg yolk and blend for several seconds. 
3. Slowly add the butter to the yolk mixture to prevent the yolk from scrambling.
4. Add the  shallot and continue to blend. 
5. Adjust seasoning to taste with salt and pepper.
6. Spoon over your food or serve it on the side.

Enjoy!

Valentine's Day Fondant Potatoes

Valentine's Day Fondant Potatoes

adapted from Crowded Kitchen

Fondant potatoes are a classic French dish featuring potatoes cut into rounds, seared until golden brown, and then slowly simmered in butter and stock until tender and "melting". This method creates a rich, flavorful side dish with a crispy exterior and a creamy, buttery interior, making them a popular choice for elegant meals.

Save the extra potato pieces from cutting out the hearts for hash or mashed potatoes.

Makes 2 servings

4-5 large Yukon gold or yellow potatoes, peeled and 3/4” rounds (make 8 rounds)
2 Tbsp. avocado oil (or another high heat oil)
Kosher salt and freshly ground black pepper to taste
5 Tbsp. butter 
8 cloves garlic, peeled
1/3 tsp. dried rosemary

1 tsp. dried thyme
1 cup Homemade vegetable stock or canned
Kosher salt and freshly ground black pepper to taste

1. Preheat oven to 425˚F.
2. Use a small heart cookie cutter to cut into the potato slices. 
3. Place the potatoes in a bowl of cold water and soak for 15 minutes, then pat completely dry.
4. Heat the avocado oil in a fry pan over medium-high heat. 
5. Reduce heat to medium just before adding in the potatoes.; Add in the potatoes and sear for about 5 minutes on one side, until golden brown and crispy. 
6. Flip the potatoes over and sear for another about another 5 minutes, until golden brown and crispy. Using tongs transfer to a wire rack positioned over paper towels to drain; If needed pat the potatoes dry with additional paper towel.
7. Remove any remaining oil from the pan and wipe out the pan with paper towels.
8. Return to medium heat and add in butter, garlic, rosemary, thyme, salt and pepper to taste. 
9. Heat the butter until foamy and hot, but do not brown it. 
10. Return the potatoes to the pan and baste the potatoes with butter. 
11. Pour in vegetable stock, remove from stovetop and place in preheated oven for 15-20 minutes, until completely tender on the interior. 
12. Adjust seasoning with salt and pepper as needed before serving.

Enjoy!

Chicken Piccata Pasta

Chicken Piccata Pasta

adapted from Food & Wine

The Piccata Sauce is a harmonious blend of rich butter, crisp white wine, and aromatic garlic, balanced by a bright splash of fresh lemon juice. Savory capers add a briny pop, while a pinch of crushed red pepper provides a subtle, warming heat. The dish is finished with a generous dusting of nutty Parmesan cheese and fresh, chopped parsley for a vibrant, elegant finish.

Makes 2 servings

4 oz. uncooked cavatappi pasta
1/2 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 tsp.kosher salt
1/4 tsp. freshly ground black pepper
1 1/2 Tbsp. olive oil
3 large garlic cloves, thinly sliced
1/8 tsp. crushed red pepper
1/4 cup dry white wine
2 Tbsp. drained capers, rinsed
2 Tbsp. butter, cubed
2 Tbsp.. fresh lemon juice, plus lemon wedges for serving
1 oz. Parmesan cheese, grated (about 1/4 cup)
2 Tbsp. fresh parsley, chopped

1. Bring a large pot of salted water to a boil. 
2. Add pasta, and cook according to package directions for al dente.
3. Drain, reserving 1/2 cup pasta cooking liquid;  set aside.
4. Sprinkle chicken with salt and pepper. 
5. Heat oil in a large skillet over medium-high; When hot, add chicken, and cook, undisturbed, until browned on 1 side, about 4 minutes. 
6. Flip the chicken pieces and cook until evenly browned, about 3 minutes; Remove from the pan and set aside.
7. Add garlic and crushed red pepper to skillet, and cook until fragrant and starting to brown, about 1 minute. 
8. Add wine and capers. Bring to a boil, and reduce by half, about 1 minute. 
9. Add reserved pasta, chicken,  2 Tbsp. reserved pasta cooking liquid, butter, and lemon juice; Cook over medium, stirring occasionally, until sauce clings to pasta, about 3 minutes. (Add additional cooking liquid as needed.) 
10. Remove from heat, and stir in Parmesan and parsley. 
11. Serve with lemon wedges.

Enjoy!

Ratatouille Shepherd's Pie

Ratatouille Shepherd's Pie

adapted from Food & Wine

This is a vegetarian version of the hearty, usually meaty Shepard's pie. The ratatouille is made with eggplant, zucchini, summer squash and tomatoes and then covered with rich mashed potatoes to make a filling meal.

You can lighten the meal (and point amount) by using skim milk to make the mashed potatoes and lessen the amount of butter.

Makes 2 servings                                                                11 WW pts / serving

about 1/2 lb. russet potatoes, peeled and cut into 1 inch pieces
1 Tbsp. heavy cream
pinch of ground white pepper
2 1/2 Tbsp. butter, divided
1 tsp. Kosher salt, divided, plus more to taste
1 large egg yolks
1 1/2 tsp. olive oil
1/2 cup chopped onion, red or yellow
1 Tbsp. minced garlic, about 1-2 cloves
1/4 large eggplant, cut into 1/2-inch pieces (about 1 cups)
1/2 medium summer squash, cut into 1/2-inch pieces (about 1 cups)
1/2 medium zucchini, cut into 1/2-inch pieces (about 1 cups)

1/2 tsp. Italian seasoning
2 Tbsp. (1 ounces) dry white wine
1/2 cup + 2 Tbsp. can diced tomatoes, drained
3/4 tsp. balsamic vinegar
few grinds of freshly black pepper, plus more for garnish

1. Place potatoes in a pot with enough water to cover. 
2. Bring the pot to a boil over high; reduce heat to medium, and cook until potatoes are cooked through, about 20 minutes. Drain potatoes, and let cool slightly.
3. Meanwhile, heat cream, white pepper, and butter in a small saucepan over medium-low heat until butter is melted, 1 to 2 minutes; set aside.
4. Put the potatoes through a ricer into a bowl; Add the cream mixture and 1/4 tsp. salt; Stir to combine.
5. Set aside until potatoes are just warm to the touch, about 5 minutes. 
6. Stir in egg yolks, and whisk until incorporated. Set aside at room temperature.
7. Preheat oven to 400°F. 
8. Cook the onions, garlic, and 1/4 tsp. salt in the oil in a high sided skillet;stirring often, until onion is softened, about 2 minutes. 
9. Add the eggplant; cook, stirring occasionally, until eggplant is browned in spots, about 5 minutes.
10. Stir in yellow squash, zucchini, Italian seasoning and remaining 1/4 teaspoon salt; cook, stirring occasionally, until vegetables begin to soften, about 6 minutes.
11. Increase heat to medium-high. Add wine; Cook, stirring and scraping up any browned bits from bottom of skillet, until most of the liquid is evaporated, about 3 minutes. 
12. Add the tomatoes, vinegar, and black pepper; cook, stirring often, until vegetables are well coated, about 2 minutes; Divide the vegetable mixture between 2 oven safe containers.
13. Top vegetable mixture evenly with mashed potatoes; drag a fork through potatoes to create a swooped pattern, if desired. 
14. Bake until heated through and potatoes are browned in spots, about 35 minutes. 
15. Garnish with additional black pepper, and serve.

Enjoy!

The Barefoot Contessa's Beef Bourguignon

The Barefoot Contessa's Beef Bourguignon

adapted from The Barefoot Contessa Cookbook© by Ina Garten

Beef bourguignon is the fancy name of a French version of beef stew. When we were in France many years ago, our son ate his way through Paris sampling all the beef bourguignon he could get.

The traditional version is usually made with pearl onions and tougher cuts of meat such as chuck, brisket or shin and usually has to cook for hours. By using the filet, the cook time is significantly reduced because you want the filet to remain tender.

Makes 2 servings                                                                9 WW pts. / serving

1 (1-pound) filet of beef, trimmed

Kosher salt and freshly ground black pepper, for seasoning

1 1/2 Tbsp. olive oil
1 slice center cut bacon, diced
1 garlic clove, grated
3/4 cup dry red wine
1 1/3 cups beef stock
1 1/2 tsp. tomato paste
1 small sprig fresh thyme

1/3 tsp. Kosher salt

1/6 tsp. freshly ground black pepper

2 2/3 oz. onion, chopped
3 carrots, peeled and cut diagonally into 1-inch-thick slices
1 Tbsp. butter at room temperature, divided
2 tsp. Wondra flour™ or all-purpose flour

2 2/3 oz. mushrooms, sliced 1/4-inch thick 

1. Cut the filet crosswise into 1-inch-thick slices ; Season the filets on both sides with salt and pepper. 
2. In a small Dutch oven oven, sauté the slices of beef in batches in 1 tablespoons oil until browned on the outside and very rare inside, about 2 to 3 minutes on each side; Remove the fillets from the pan and set aside on a platter.
3. In the same pan, sauté the bacon on for 5 minutes, until browned and crisp; With a slotted spoon, transfer the bacon to a paper towel to drain and set it aside. 
4. Drain all the fat, except 2 tsp. from the pan; Add the garlic and cook for 30 seconds.
5. Deglaze the pan with the red wine and cook on high heat for 1 minute, scraping the bottom of the pan.
6. Add the beef stock, tomato paste, thyme, 1/3 tsp. salt, and 1/6 tsp. pepper. 
7. Bring to a boil and cook uncovered on medium heat for 10 minutes. 
8. Strain the sauce and return it to the pan. 
9. Add the onions and carrots and simmer uncovered for 20 to 30 minutes, until the sauce is reduced and the vegetables are cooked.
10. While the vegetables are cooking, sauté the mushrooms separately in 1 tsp. butter and 1 tsp. oil for about 10 minutes, until browned and tender.
11. With a fork mash 2 tsp. butter into the flour making a paste and whisk it into the sauce. 
12. Simmer for 2 minutes to thicken.
13. Cut the filets into bite size pieces and them along with the mushrooms and bacon Dutch oven. Cover and reheat gently for 5 to 10 minutes. Do not overcook. 
14. Season, to taste with salt and pepper, and serve immediately.

Enjoy!

Egg, Ham and Cheese Bagel Sandwich with Creamy Sriracha Sauce

Egg, Ham and Cheese Bagel Sandwich with Creamy Sriracha Sauce

adapted from Grilled Cheese Social

We have always liked hot sauce on your egg sandwiches but never thought of mayo.  The Creamy Sriracha Sauce is a Sriracha Mayo. Yum!

Makes 2 servings

2 Everything Bagels, split and toasted
1 Tbsp. butter
2 large eggs

2 slices deli ham
1 slice cheddar cheese
1 slice American Cheese
1 mini avocado
1 Tbsp. Creamy Sriracha Sauce
Kosher salt and Freshly ground black pepper to taste

1. Melt the butter in a small skillet over medium heat.
2. Once melted, add the eggs and sprinkle them with a pinch of kosher salt. 
3. When the edges are done and the inner white is starting to turn opaque, flip them and turn the heat down to low.
4. Place one slice of deli ham on top of each egg then top the ham with one slice of each of the cheeses
5. Add the ham to the other side of the skillet to warm it up and slightly brown it.
6. Cover the pan and cook until the cheese melts.
7. Smear half of the avocado on the bottom of each bagel; Season lightly with salt and pepper.
8. Transfer the ham and egg stack to the bottom of each toasted bagel.
9. Smear the top half of the bagel with the creamy spicy sriracha sauce and close up the sandwich.
10. Serve immediately with additional sriracha sauce on the side of dunking if desired.

Enjoy!

Eggs-in-a-Hole Benedict with Roasted Garlic and Tomato Hollandaise

Eggs in a Hole Benedict with Roasted Garlic and Tomato Hollandaise

adapted from Food Network

A fusion of eggs benedict and toad in a hole with a savory hollandaise sauce.

The bottom of an English muffin is the larger half, usually with cornmeal stuck to it

This is a knife and fork breakfast sandwich fo sure. Alternatively, you could put the hollandaise sauce on the egg to be better able to eat with your hands.

Makes 2 servings

2 plum tomatoes, halved and seeded
2 cloves garlic, smashed
1 Tbsp. + 1 tsp. olive oil, divided

Kosher salt and freshly ground black pepper
2 large egg yolks
1 Tbsp. freshly squeezed lemon juice
8 Tbsp. butter, melted
1 ham steak or  2 slices Canadian bacon
2 English muffins, split, cut 2 inch hole out of the bottom of each with a cookie cutter
1 1/2 Tbsp.butter
2 large eggs

1. Preheat the oven to 375F.
2. Cut 2 a circle the size of an English muffin with a round cookie cutter then butterfly it into 2 pieces; Set aside and reserve excess ham for another use.
3. Toss the tomatoes and garlic with 1 Tbsp. oil on a small baking sheet and season with salt and pepper; Roast until the tomatoes and garlic are soft and the liquid has evaporated, about 30 minutes; Set aside to cook slightly.
4. Reduce the oven temperature to 200F.
5. Combine the egg yolks and lemon juice in a small food processor and blend until smooth. 
6. Slowly add the melted butter and continue blending until emulsified; Add the tomato-garlic mixture and blend until smooth.
7. Transfer the hollandaise to a small bowl and keep warm over a water bath,whisking occasionally.
8. In a medium skillet, heat 1 tsp. oil, add the ham and cook, turning once, until heated through and lightly browned, about 2 minutes per side. 
9. Remove to a small plate and keep warm in the preheated oven; Retain the fat in the pan.
10. Melt the butter in the skillet until foaming and add the muffin halves cut-side down. 
11. Crack an egg into each hole and cook undisturbed until the bottoms are golden brown, about 3 minutes.
12. Using a flat spatula, flip the muffins and cook until the second side is golden brown, about 2 minutes for runny yolks. 
13. Put the ham on top of the muffin half with the egg and place the muffin top on top of the ham.
14. Transfer the sandwiches to plates and top 1-2 Tbsp. of the warm hollandaise on top of each sandwich.

Enjoy!

Japanese Pasta with Shrimp & Asparagus

Japanese Pasta with Shrimp & Asparagus

adapted from Just One Cookbook^©

The pasta is seasoned with dashi broth and soy sauce.

Makes 2 servings                                                               14 WW pts. / serving

6 oz spaghetti 

2 Tbsp. + 1/2 tsp. Kosher salt
1/4 tsp. Freshly ground black pepper

10 pieces large shrimp, peeled deveined and butterflied

1 Tbsp. olive oil
1 Tbsp. butter
1/4 red onion, cut into thin slices
2 cloves garlic, cut into thin slices

1 dried small Thai chili pepper, seeds removed
6 oz. asparagus spears, cut into 2 inch pieces, stalks and tips separated
1/2 cup water 

1/2 tsp. hon dashi powder
1 Tbsp. soy sauce 
crushed red pepper flakes, optional

1. Season the shrimp with salt and pepper.
2. Bring a large pot of water to a boil; Add 2 Tbsp salt and cook the spaghetti 1 minutes less than package directions.
3. Drain the spaghetti and set aside.
4. Heat 1 Tbsp. olive oil in a large skillet over medium heat; Add the shrimp and cook until the bottom side is nicely browned, about 2–3 minutes. 
5. Flip and cook the other side for 2–3 minutes. Once the shrimp are nicely golden brown, transfer to a plate and set aside.
6. Lower the heat to medium low, add the butter and cook the onion and garlic slices and sauté for 1 minute then add the dried red chili pepper. 
7. Increase the heat to medium and add the stalks of asparagus and sauté for about 3 minutes or until tender.
8. Add the asparagus tips and cook for another 1–2 minutes, until tender.
9. Add the dashi powder, water and soy sauce to the pan
10. Increase the heat to medium high and bring mixture to a simmer.
11. Add the cooked pasta to the pan and cook fo the remaining minute of cook time.
12. Add the cook shrimp and toss to combine; Cook until the shrimp are heated through.
13. Adjust seasoning to taste with salt, pepper and crushed red pepper flakes, if using.
14. Serve immediately.

Enjoy!

Balsamic-Rosemary Beets

Balsamic-Rosemary Beets

adapted from EatingWell.com

Roasting brings out their earthy depth of the beets, while a mixture of broth, balsamic vinegar, Dijon mustard and honey adds brightness.

Makes 2 servings                                                                  4 WW pts / serving

2 medium beets, trimmed, peeled and sliced 1-inch thick
1 Tbsp. olive oil
2 Large pinches Kosher salt, divided
1 /8 tsp. freshly ground pepper
1/4 cup Homemade chicken stock or canned broth
1 Tbsp. balsamic vinegar
2/3 tsp. honey
1/2 tsp. chopped fresh rosemary
1/3 tsp. Dijon mustard
1 tsp. cold butter, cut into 4 pieces

1. Preheat oven to 450°F. 
2. Toss sliced beets with the oil, a pinch of salt and pepper in a small baking pan; Arrange in a single layer. 
3. Cover the pan with foil; Roast until tender and easily pierced with a paring knife, about 50 minutes. Carefully remove the foil.
4. Stir together the broth, vinegar, honey, rosemary and mustard in a liquid measuring cup.
5. Carefully pour into the pan; Continue roasting, uncovered, until the beets are very tender and most of the liquid has been absorbed, about 20 minutes. 
6. Remove the beats from the oven; Immediately add butter pieces, gently shaking the pan back and forth until the butter is fully melted and emulsified. 

Enjoy!

Chicken & Pasta Soup with Parsnips

Chicken & Pasta Soup with Parsnips

My neighbor is having surgery so we hooked them up with some post-op chicken soup. I like to cook and store the pasta separate from the soup if I am not going to be eating it immediately after cooking. This prevents the pasta from soaking up more of the broth and becoming mushy. Cooking the pasta in broth and then using that both to make the soup makes the soup a bit thicker due to the starch from the pasta. Poaching the chicken in stock and using the poaching liquid enhances the chicken flavor of the stock. The chicken is also more tender than boiling the chicken in the soup itself. It takes a bit longer but is worth the effort if you have the time.

Makes about 8 servings                                                    7 WW pts / serving

about 7 cups Homemade chicken stock or canned stock

2 cups small pasta

1 lb. boneless, skinless chicken breasts
1 Tbsp. butter
1 cup chopped carrot + 1/2 carrot whole
1 cup chopped parsnip
1/2 cup chopped celery + 1/2 stalk whole

2 Tbsp. chopped parsley +3 parsley springs

1. Place 2 cups of chicken stock in the freezer while prepping the vegetables and bringing 4 cups of stock to a boil in a saucepan.
2. Add the pasta and cook according to package directions; Drain reserving the remaining stock.
3. Rinse under cold water to prevent further cooking and set aside.
4. Transfer the drained stock to the same saucepan, add additional stock to equal about 2 cups along with the 1/2 carrot, 1/2 celery stalk and parsley sprigs; bring to a boil.
5. Add chicken breasts and cook uncovered for 5 minutes; Cover, remove from heat and let poach for 20 minutes.
6. Remove the chicken stock from the freezer and transfer the chicken breasts to the cold stock to prevent further cooking. (The stock is working as an ice bath); Drain and reserve the stock.
7. When cool enough to hand pull the chicken into small pieces. reserving the stock
8. Meanwhile, in the saucepan, sauté the carrots, parsnips and celery in the butter for about 3 minutes.
9. Combine the stock from the poached chicken and the cold stock for the ice bath and add stock to equal about 4 1/2 cups.
10. Add to the stock pot along with the chicken and simmer for 10 minutes; Add the parsley.
11. Place some pasta into a bowl and ladle the soup on top.

Enjoy!

Caramelized Butternut Squash

Caramelized Butternut Squash

adapted from  The Barefoot Contessa Cookbook© by Ina Garten

Tis the season for sweet butternut squash and my family like it sweet.

Makes 2 servings

1 lb. butternut squash, peeled and cut into 1 inch cubes
1 Tbsp. butter, melted
2 tsp. Truvia brown sugarblend, packed

1/3 tsp. Kosher salt
pinch of freshly ground black pepper

1. Place the squash cubes on a baking sheet and toss with the melted butter, brown sugar, salt, and pepper.  Roast for  30-45 minutes, until the squash is tender and the glaze begins to caramelize; While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. 
2. Taste for seasonings and serve hot.

Enjoy!

Best Breakfast Potatoes

Best Breakfast Potatoes 

adapted from Food Network

These potatoes are really good and may even be worth the point value if paired with healthier choices or if you eliminate the oil and butter and just use cooking spray.

Makes 2 servings                                                    5 WW Blue points / serving

1/2 lb. potatoes, peeled and diced

1/2 clove garlic, minced

1/8 onion, chopped

1/4 bell pepper, seeded and chopped

1 1/2 tsp. olive oil

1 1/2 tsp. butter, melted

1/8 tsp. seasoned salt

1/8 tsp. cayenne pepper

Kosher salt & Freshly ground black pepper

1. Preheat the oven to 425F.
2. In a large bowl combine the potatoes, garlic, onion, pepper, olive oil, butter, seasoned salt and cayenne pepper; Toss to coat.
3. Spread out on a sheet pan and cook 20-25 minutes, stirring twice.
4. Raise the heat to 500F and bake until crisp and brown, about 10-15 minutes. Watch carefully as the vegetables can burn quickly.
5.  Season to taste with salt and pepper before serving.

Enjoy!

Roasted Sausage, Potatoes, Onions & Peppers

Roasted Sausage, Potatoes, Onions & Peppers

adapted from Spicy Southern Kitchen

This Italian tradition is great served on its own or as dippers for the Pepperoni Pizza Fondue.

Makes 2 servings                                                            9 WW pts / serving

1/2 pound russet potatoes, cut into 1/2 inch cubes
1 Tbsp. butter, melted
1 tsp. olive oil 

1/4 tsp. garlic powder 

1/4  tsp. paprika 

Kosher salt  & Freshly ground black pepper pepper 

1/2 lb. hot or sweet Italian sausages, cut into 1-inch pieces

1/4 medium onion peeled and chopped 

1/4 bell pepper, any color seeded and chopped 

1. Preheat oven to 450 degrees.
2. Place potatoes slices on a large baking sheet, spreading out as much as possible.
3. Combine melted butter, olive oil, garlic powder, and paprika in a small bowl. 
4. Reserve 1 tsp. and drizzle the rest on the potatoes; Toss to coat and season to taste with salt and pepper.
5. Place in oven for 10 minutes
6. Meanwhile, combine sausage slices, onion, and peppers; Toss with the reserved butter mixture 
7. After the potatoes have cooked for 10 minutes, stir the potatoes and move to 1/2 of the baking sheet.
8. Add the sausage, onion and pepper mixture to the other half; Cook for an additional 20 minutes.
9. Combine potatoes with sausage, onions, and pepper and serve.

Enjoy!

Parmesan Smashed Potatoes

Parmesan Smashed Potatoes

adapted from The Barefoot Contessa Cookbook© by Ina Garten

By not peeling the potatoes and using a stand mixer, these are some of the easiest potatoes to make. If the mixture still seems thick add additional half andhalf and butter as needed.

The point value can be reduced by using skim milk and Parkay Vegetable Oil Spray™ but sometimes you just have to splurge.

Makes 3 servings                                                                8 WW pts / serving

3/4 lbs. red potatoes, unpeeled
1/2 cup half and half
2 Tbsp. butter
2 Tbsp. + 2 tsp. reduced fat sour cream
2 Tbsp. + 2 tsp. freshly grated Parmesan cheese
1 tsp. Kosher salt, plus more for the boiling water

1/4 tsp. freshly ground black pepper

1. Place the potatoes in a pot and cover by an inch of water; add a large pinch of salt and bring to a boil.
2. Once boiling, lower the heat and simmer, covered, for about 25 minutes or until tender; Drain.
3. Meanwhile, in a small saucepan, heat the half-and-half and butter.
4. Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix them for a few seconds on low speed to break them up. 
5. Slowly add the half and half mixture to the potatoes, mixing on the lowest speed; Fold in the last quarter of the mixture by hand. 
6. Mix in the sour cream, Parmesan cheese, salt and pepper.
7. Adjust the seasoning to taste and serve immediately. 

Enjoy!

Cauliflower with Zesty, Herbed Bread Crumbs

Cauliflower with Zesty, Herbed Bread Crumbs

adapted from Moosewood Restaurant New Classics© by The Moosewood Collective

The zesty herbed bread crumbs give a little crunch to the cauliflower.

To steam cauliflower place it in a steamer basket over 1-2 inches of boiling water for about 5 minutes.

Makes 2 servings                                                                2 WW pts / serving

2 cups cauliflower florets, steamed
1 1/2 tsp. butter
1 cloves garlic, pressed
4 tsp. panko bread crumbs
1 tsp. chopped fresh parsley
1/3 tsp. dried tarragon or 1 teaspoon chopped fresh
1 tsp. Dijon mustard
1/8 tsp. Kosher salt
Freshly ground black pepper, to taste

1. Melt the butter in a small skillet and sauté the garlic and bread crumbs for 3 to 4 minutes, until the crumbs are golden. 
2. Add the parsley, tarragon, chives, Dijon, and salt and mix well. 
3. Add the cauliflower florets to the skillet, toss with the seasoned bread crumbs,
4. Season to taste with pepper just prior to serving.

Enjoy!

Tomato & Charred Corn Butter Toast

Tomato & Charred Corn Butter Toast

adapted from EatingWell^©

This is a fresh, bright, knife and fork-able open-faced sandwich which is especially good right now when corn and tomatoes are in season. It has a nice combination of sweet, savory and tangy. You can bake the corn butter ahead of time and keep it in the refrigerator. If you have extra, you can add it to your summer vegetables, seafood or pasta.

Urfa pepper or Urfa Biber, is a dark burgundy almost black Turkish chili pepper characterized by a complex, smoky, salty-sweet, and slightly sour flavor profile, with notes of chocolate, coffee, and raisins. It is not easy to find so common substitutes are Aleppo pepper, chipotle chile powder, red pepper flakes, cayenne pepper for black pepper. Each have some of the characteristics of urfa pepper but not all of them.

Makes 1 serving                                                                9 WW pts / serving

1 1/2 Tbsp. fresh corn kernels
1 tsp. olive oil
1 Tbsp. butter, softened
3/4 tsp thinly sliced fresh scallion, green part only, plus more for garnish
1/2 small clove garlic, grated
1 slice sourdough bread or your favorite hearty bread, toasted
2 slices heirloom tomato (½-inch thick), halved
Flakey sea salt or Kosher salt

Urfa pepper or Freshly ground black pepper

Torn basil leaves for garnish

1. Heat  the oil in a small skillet over medium-high heat. Add the corn kernels; cook, undisturbed, until most kernels are charred, 5 to 7 minutes more. 
2. Transfer to the bowl and set aside to cool completely, about 10 minutes.
3. Add softened butter, chives, garlic and scallions to the corn mixture; stir to combine.
4. Spread the corn butter on toast using as much or as little as you desire. 
5. Arrange halved tomato slices on top of the corn butter. 
6. Sprinkle with the salt, pepper and basil.

Enjoy !

Smoked Turkey Kielbasa Burnt Ends

Smoked Turkey Kielbasa Burnt Ends

adapted from Food Network

Burnt ends are savory, caramelized nuggets of smoked meat, usually the fatty point end of a beef brisket or pork belly. Using kielbasa pull the meal together in significantly less time. Turkey kielbasa reduce the fat and calories.

Partially slicing the kielbasa before smoking allow the smoke to penetrate better.

Makes 3 servings                                                                12 WW pts / serving

1/2 tsp. dry ancho chile powder
1/2 tsp. Kosher salt
1/2 tsp. Truvia brown sugar blend™
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. freshly ground black pepper
1/8 tsp. cayenne pepper
1 link (13 oz.) kielbasa sausage
1 Tbsp. yellow mustard
1/2 cups Barefoot Contessa barbecue sauce or your favorite BBQ sauce

2 Tbsp. water
2 Tbsp. butter

1. In a small bowl, combine the ancho chile powder, salt, brown sugar blend, granulated garlic, onion powder, black pepper and cayenne; Set aside.
2. Preheat a smoker to 225F.
3. Place 2 wooden spoons on a cutting board; Place the kielbasa between the spoons and partially slice the kielbasa in 1 1/2-inch intervals, keeping the pieces connected. (The spoons prevent you from going all the way through.
4. Using a brush, coat the kielbasa in the yellow mustard, then sprinkle with the spice mixture.
5. Place in the smoker until the sausages are nicely browned, about 1 hour.
6. Meanwhile, preheat the oven to 350F.
7. Cut the kielbasa all the way through and place in a medium skillet.
8. Mix with the barbecue sauce with the water then mix with then add to the skillet and toss to combine.
9. Dot the kielbasa with butter and place in preheated oven. 
10. Roast, uncovered, stirring a couple times, until the kielbasa has a deep hue, another 35 minutes. 
11. Let cool for 5-7 minutes before serving.

Enjoy!

Pasta with Lemon Garlic Shrimp

Pasta with Lemon Garlic Shrimp

adapted from Food Network

Garlicky shrimp in a light lemon wine sauce goes well with a lighter pasta like angel hair but use whatever pasta you have on hand.

Makes 2 servings                                                            14 WW pts / serving

4 oz. angel hair pasta or your favorite pasta
2 tsp. olive oil
1 cloves garlic, thinly sliced
1 lb. shrimp, peeled and deveined

1/4 tsp Kosher salt
1/4 tsp. freshly ground black pepper
1/8 tsp. crushed red pepper flakes
1/3 cup dry white wine
1/2 8-ounce bottle clam juice
2 Tbsp. unsalted butter, diced
1 1/2 Tbsp. fresh lemon juice
2 Tbsp. chopped fresh parsley

1. Cook the pasta in salted boiling water, according to package directions; Drain and reserve 1/2 cup cooking water.
2. Heat the olive oil and garlic in a large skillet over medium heat. 
3. When the garlic just starts to turn golden, add the shrimp and cook until they turn opaque, 2 to 3 minutes. 
4. Stir in the salt, black pepper and the red pepper flakes; Remove the shrimp to a bowl and set aside but keep warm.
5. Increase the heat under the skillet to medium-high and add the wine, scrape up any browned bits from the bottom of the pan. 
6. Cook until the wine has reduced by about half, about 3 minutes. 
7. Add the clam juice and 1/4 cup of the reserved cooking water and bring to a simmer. 
8. Add the butter a few cubes at a time until combined. 
9. Cook until slightly thickened, about 5 minutes. 
10. Stir in the lemon juice; cook 1 more minute. 
11. Season to taste with salt and black pepper.
12. Add the pasta, shrimp and parsley to the sauce; toss until well coated. Add more of the reserved cooking liquid, 1 tablespoon at a time, if the pasta seems dry.
13. Divide among plates and top with more parsley, if desired.

Enjoy!