Nacho Tostada

For Shells
6 white corn tortillas
1 c canola oil

For Meat
1 pound ground turkey
1/2 c water
2 T mild taco seasoning, recommended: McCormick
1/2 t ground cumin
1/2 t dried oregano
1/2 t garlic powder
1/4 t cayenne pepper

For Toppings
1 c pinto beans, prepared
1 14 oz can diced tomato, drained
1/2 c Brianna's Chipotle Cheddar dressing
1/2 c shredded cheddar cheese
salt, to taste
sour cream, for garnish

In large skillet over medium heat, brown ground turkey well. Add water, taco seasoning, cumin, oregano, garlic and cayenne pepper. Stir well, reduce heat to low and simmer 10 minutes.

While meat is simmering, in medium skillet over medium-high heat, heat oil to 300°. Gently lower tortillas one at a time into hot oil and cook until golden, approximately 3 minutes per side. Remove to paper towel to drain. Immediately sprinkle with salt then transfer to baking sheet. Continue cooking remaining tortillas.

Preheat broiler to high. Top tortillas with meat, beans, tomato, dressing and cheese equally divided between six tortillas. Place under broiler until cheese is melted. Plate, garnish with sour cream and serve immediately. Serves 4-6.

Chef's Note: Packaged taco seasoning is usually high in salt, so I've used approximately half a packet in this recipe with additional spices for fuller flavoring. By reducing the salt in the meat, I was able to add salt to the tortillas. Believe me, you will want to do this.

Pasta Pile-up with Chicken ~ adapted from Better Homes and Gardens

4 lasagna noodles, prepared to package instructions and cut in half
4 boneless, skinless chicken breasts, sliced
1 t salt
10 grinds fresh black pepper
4 T olive oil, divided plus more for garnish
2 t dried oregano
2 t dried basil
1/4 t anise seed
3 cloves garlic, minced
1 28 oz can diced tomatoes, drained
10 oz fresh spinach
1 T fresh lemon juice
shaved parmesan cheese, for garnish

Wash and dry chicken breasts. Slice into 1/2 inch pieces and add salt and pepper. Sprinkle one side of sliced chicken with half the oregano, basil and anise. Heat 2 T olive oil over medium heat. Add chicken, spice side down, to pan and sprinkle with remaining oregano, basil and anise. Cook chicken until juices run clear, approximately 8 minutes, turning once half way through.

Remove chicken to paper towel to drain. Pour chicken fat from pan and add remaining olive oil until total in pan is approximately 2 T. Add garlic and saute over medium heat until golden. Add tomatoes and cook 3 minutes. Add spinach, mix well and remove from heat.

To plate, place 1/4 c tomato & spinach mixture on plate. Layer with lasagna noodle, another 1/4 c tomato spinach and chicken breast. Continue layering until all tomato spinach mixture is used. Top with shaved parmesan and drizzle with lemon and olive oil. Serves 4.

Chocolate Lava Cakes

4 squares semi-sweet baking chocolate, recommended: Baker's
1/2 c butter (1 stick)
1 c powdered sugar, sifted
2 eggs
2 egg yolks
6 T flour

Preheat oven to 425°. Butter 4 ramekins or individual souffle dishes and place on a baking sheet.

In large bowl, microwave butter and chocolate one minute, or until butter is melted. Whisk until chocolate is completely melted and no lumps remain. Stir in sugar, whisk in eggs and egg yolks. Add flour and mix well. Divide batter between prepared dishes.

Bake 11-14 minutes or until sides are set but center is still soft (but not shiny). Remove from oven and let stand one minute. Carefully run knife around cake edge to loosen. Place dessert plate on top of ramekin and quickly invert cakes onto plates. Dust with additional powdered sugar and whipped cream if desired. Serve immediately. Serves 4.

Chef's Note: These were incredibly easy to make and amazingly good. The batter contains so much chocolate and so little flour that the centers are like hot fudge, not at all like uncooked cake batter. Wow.

Crunchy Baked Potato

3 pounds small red potatoes, washed
1/2 stick butter
2 T parmesan cheese
Salt and fresh ground black pepper
Butter flavored non-stick cooking spray

In microwave safe dish, bake potatoes in microwave 6-8 minutes or until fork tender (no resistance when pierced with fork).

Place potatoes on baking sheet and slice an X into top of each potato. Using potato masher, press potatoes until sides open. Cut butter into 1 T pats and divide between potatoes. Sprinkle liberally with salt and two grinds black pepper on each potato. Spray tops of potatoes with non-stick cooking spray and top with parmesan. Place under broiler until edges begin to brown. Serves 6.

Chef's Note: Don't skimp on the salt. One of the reasons restaurant food is so good is they use plenty of salt in their dishes. Tasting a dish as you go along is invaluable to the completed product, as you discover your own preference for seasonings, but never underestimate the appeal of salt.

Clearman's Garlic Cheese Toast

4 slices extra-sourdough bread, recommended: Francisco
4 T butter, melted
1/4 c grated parmesan cheese
1/4 t garlic powder

Preheat broiler.

Combine melted butter, cheese, and garlic powder in small bowl. Mix well. Arrange sourdough slices closely on baking sheet and, using a pastry brush, evenly distribute butter mixture on top side of bread.

Place under heated broiler and toast 5 minutes or until golden brown and cheese is crunchy, rotating slices as needed for even browning. Serve immediately. Makes 4 slices (but only serves 2).

Petit Pain au Chocolat

2 sheets frozen puff pastry, thawed, each sheet cut into 12 squares
1 egg
1 T water
3 ~ 3.5 oz bars good quality semisweet chocolate, recommended Lindt Excellence 50% Cocoa, separated into squares
Decorator sugar (optional)

Preheat oven to 400°. Line baking sheet with parchment paper or heavily coat with cooking spray.

Place 1 chocolate piece in center of each pastry square. Roll each dough square tightly, completely enclosing chocolate and pinch to seal. Place pastry rolls on baking sheet, seam side down.

Beat egg and water together, brush tops of pastry rolls with egg glaze and sprinkle lightly with decorator sugar if desired. Bake until pastries are golden brown, 15-20 minutes. Remove immediately from baking sheet to wire rack to cool.

Serve warm or at room temperature. Store leftovers (yeah, right) loosely covered.

Yield 24 2-bite pastries.


Chef's Note: The added decorator sugar looks pretty and adds extra crunch but is definitely not traditionally French. For an authentic patisserie, I recommend omitting it all together.

Spinach Alfredo

1/2 c butter (1 stick)
4 cloves garlic, minced
1 T red pepper flakes
8 oz cream cheese
1 c milk, divided
6 oz grated parmesan cheese
10 oz fresh baby spinach
chopped basil

In large non-stick skillet, melt butter over medium heat. Add garlic and cook, stirring constantly, until golden brown.

Add pepper flakes and cream cheese. Whisk until combined. Don't worry if your cream cheese won't incorporate, just keep whisking until it's melted.

Add milk and whisk until smooth. Add parmesan cheese and stir until melted. Add spinach, cover pan and remove from heat. Let stand 3 minutes, remove cover and stir until spinach is wilted.

Serve over asiago ravioli or fettucini, garnish with additional shaved parmesan and basil. Serves 6.

Chef's Note: You could use pre-grated parmesan cheese for this dish, but I wouldn't recommend it. The anti-caking ingredients contained in canisters of cheese affect the melting capability and ultimately affect the taste of the dish. Use a fine box grater or micro-plane (my favorite) and grate your own cheese. It's worth the extra effort.

Red Curry Lentils

2 T olive oil
3 cloves garlic, minced
2 t red curry powder
1 c dry lentils, rinsed and picked
2 carrots, grated
14 oz can petite diced tomatoes
4 c chicken stock

Heat oil in dutch oven over medium high heat 3 minutes. Add garlic and saute, stirring constantly, until caramelized and brown. Add curry powder and continue cooking 2 minutes, stirring constantly. Add remaining ingredients and bring to boil. Cover and reduce heat to low. Simmer one hour, stirring occasionally, until lentils are tender.

Serve over steamed rice. Garnish with shaved coconut, raisins and crushed pineapple if desired. Serves 8.

Cinnamon Sugar Crisps

4 corn tortillas, taco size
2 c vegetable oil for frying
2 T sugar
1 t cinnamon
1 pint vanilla ice cream
1/2 c caramel topping

Heat oil over medium high heat to 350°. Cut tortillas into 8 wedges and fry in hot oil until brown and very crisp. Remove to paper towels to drain. Immediately sprinkle hot crisps with cinnamon and sugar. Allow to cool slightly.

While crisps are cooling, divide ice cream evenly between 4 bowls. Drizzle with caramel topping and garnish with crisps. Serve immediately. Serves 4.

Grilled Ham and Cheese Sandwich with Honey Mustard Dipping Sauce

Sandwich:
4 slices sourdough bread
4 slices Swiss cheese
2 slices ham, recommended: Kirkland Signature spiral sliced ham
3 T butter, melted
1 T grated parmesan cheese
1/4 t garlic powder

Dipping Sauce:
2 T dijon mustard
2 T spicy brown mustard
1 T honey
1/2 t rice vinegar
5 grinds fresh black pepper
pinch salt

Heat griddle to medium heat. Mix melted butter, parmesan, and garlic powder together and brush on one side of each slice of bread. Place two slices of bread on heated griddle, butter side down. Add cheese and ham, top with remaining slices of bread, butter sided up. Cook until well browned and flip to uncooked side, reduce heat to medium low.

Continue cooking until second side is well browned. Remove from griddle and let cool slightly. (Removing the sandwich from the hot pan is very important because the bread should be cooked to perfection, but the cheese needs to continue to melt into happy gooey goodness.)

While sandwich is cooling, place ingredients for dipping sauce in small bowl and whisk to combine. Pour into individual serving cups.

Slice sandwich on the diagonal to make triangles (easier for dipping) and enjoy! Serves 2.

Ranch Fries

1 lb frozen french fries
2 T ranch dressing mix, recommended: Hidden Valley Ranch

Preheat oven to 400°. Place frozen fries in single layer on foil lined baking sheet. Bake 20 to 25 minutes or until desired brownness. Immediately transfer hot fries to large bowl and sprinkle with dry ranch mix. Toss well to coat. Serve immediately, serves 6.

Chef's Note: Be sure to add the dressing mix while fries are still hot, the heat helps the seasoning stick to the fries.

Broccoli & Ham One-Pot Meal

2 boxes macaroni & cheese, recommended: Kraft Three Cheese Mini-Shells & Cheese
1/2 c half & half
1 stick butter
2 cups frozen broccoli flowrettes, prepared
1 cup diced ham
1/2 c shredded cheddar cheese

Boil macaroni to package instructions. Drain well and return to low heat. Add half & half, butter and cheese packets. Stir until well combined and butter is melted. Add broccoli and ham, mix well. Divide between 4 bowls, sprinkle with shredded cheese. Serves 4.

Sweet and Sour Meatballs

Just so you know, I don't always make meals from scratch. I realize this may forever change your perception of my culinary skills, but there are products that are mass produced that are just as good, if not better, than I can make them. For example, I'm not ready to try making my own sweet & sour sauce so I'm going to buy one at the market that's tasty and my family will like.

And don't feel bad for buying frozen meatballs, they're cheaper than buying the ingredients and making them yourself. Plus they cook in 5 minutes, so lunch is ready in record time. And mommy's happy when everyone's tummy is full.

20-30 frozen meatballs
1 jar sweet & sour sauce, recommended: La Choy
4 c white rice, prepared
2 c frozen broccoli flowrettes, prepared
red pepper flakes, optional

Place frozen meatballs in microwave safe dish with lid. Pour jar of sweet & sour sauce over meatballs. Cover dish with lid and microwave on high 6-8 minutes, stirring halfway through cooking.

While meatballs are cooking, place frozen broccoli in steamer basket and cook over boiling water until bright green, approximately 4 minutes.

In shallow bowl, dish rice and cover with meatballs and top with broccoli. Drizzle with sauce and red pepper if desired. Serve immediately. Serves 4.

Vintage Juicer

Ah, the hunt for the obscure kitchen utensil. While rummaging through old, dusty shelves of a thrift store is not for everyone, it happens to be one of the things I find particularly enjoyable. You never know when you might find just the thing you've been looking for... like this beautiful vintage glass juicer.

Based on the design and color, I would place the date the juicer was made circa 1950 making it 60+ years old. Isn't it wonderful! I saw it from across the shelf in a tiny thrift store in Ventura, CA when I was there last month on vacation. I practically started panting in anticipation before I even picked it up, afraid touching it would make me want it and that the price would put it out of my budget.

Imagine my surprise when the little paper tag said "$8 ~ broken, as is". I started looking for where it was broken, surely the bowl was cracked rendering it useless. And then I found the chip in the base (can you see it in the picture?). The break was so long ago that it has worn smooth from decades of use.

"Well, my little mon amie, I'll just take you home avec moi!" And, 12 juiced lemons later, it will forever have a place in my kitchen.

I am a happy bon viveur.