1 Tbsp oil
12 oz andouille sausage, cut into 1/2-in slices
12 oz boneless, skinless chicken thighs, cut into 1-in pieces
1 lb shrimp, peeled and deveined
1 cup onion, chopped
1 cup bell pepper, chopped
1 cup celery, chopped
1 Tbsp garlic, minced
1 tsp dried thyme
1 Tbsp Cajun seasoning, divided
1/2 tsp salt
1-1/2 cups long grain white rice
14.5 oz can diced tomatoes with liquid
1 tsp Worcestershire sauce
2 cups chicken broth
2 small bay leaves or 1 large
Parsley chopped, to garnish
1/2 cup shallots thinly sliced, optional

1. Rub shrimp with 1 teaspoon of Cajun seasoning and set aside.
2. Press 'Sauté' and add oil to inner pot of Instant Pot. Add Andouille sausage, and cook until browned, about 6 minutes. Remove with a slotted spoon and set aside.
3. Add chicken, and cook until browned, about 5 minutes. Remove with a slotted spoon and set aside.
4. Add shrimp and briefly saute for just a few seconds, adding a teaspoon of oil if required. Remove with a slotted spoon and set aside. You can choose to not sauté the shrimp at the beginning. Just add it in raw at the end, and the juices will get absorbed by the rice, without the shrimp drying out.
5. Add onions, bell pepper, celery, and garlic. Stir until onion is translucent.
6. Add thyme, Cajun seasoning, salt, rice and stir to coat, about 30 seconds.
7. Stir in tomatoes, Worcestershire, chicken broth and bay leaves. Stir in the reserved sausage and chicken.
8. Cook on 'Manual' setting for 7 minutes. Make sure steam release handle is in the ‘Sealing’ position. Do a Quick Release and open the Instant Pot.
9. Carefully stir in shrimp. Close the Instant Pot and allow the shrimp to finish cooking in the residual heat for 10 minutes.
10. Open the Instant Pot and add parsley. Gently stir the jambalaya. Garnish with shallots, if using. Serve with hot sauce on the side.

6 servings


Instant Pot®

2-1/2 to 3 lbs chicken wings
Seasoning or sauce, optional

1. Add 1 cup of water to the inner liner of the Instant Pot.
2. Put the wing pieces in a steamer basket, vertically, and set on the trivet/rack in the Instant Pot.
3. Close the lid and set the steam release knob to the Sealing position.
4. Press the Manual button, then the + or - button to choose 5 minutes.
5. After cooking cycle ends, let Naturally Release the steam for 10 minutes. Then manually release the remaining steam. Open the lid after the pin drops and it is safe to do so.
6. Spread the wings on a baking sheet and let air dry for a few minutes.
7. Add the wings to a large bowl and add seasoning or sauce. Stir them around to coat well.
8. You can serve them at this point, or even better, bake them in a 400˚ oven for 5 minutes per side.

6 dinner servings or 12-18 appetizer servings


Simply Happy Foodie

For the chicken:
2 pounds boneless, skinless chicken breasts
1/4 cup plain whole-milk Greek-style yogurt
2 tablespoons oil, separated
2 teaspoons fresh lime juice
1 large clove garlic, minced

For the sauce:
4 tablespoons unsalted butter
3/4 large white onion, finely chopped
2 tablespoons Penzey’s New Curry
1 tablespoon grated peeled fresh ginger or ginger paste
1 1/2 cups canned tomato purée
1/2 cup half-and-half
3/4 cup water
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper


Use a fork to prick the chicken breasts all over on both sides. Arrange the chicken breasts on a large sheet of plastic wrap, spacing them apart from one another, then cover with a second large sheet of plastic wrap. Using the smooth side of a meat mallet or a rolling pin, beat the chicken until the breasts are an even 1/2- to 3/4-inch thickness.

In a small bowl, whisk together the yogurt, 1 tablespoon oil, lime juice, and garlic. Place chicken and marinade in a plastic bag, rubbing the marinade over the meat. Set the chicken aside while you make the sauce.

In a large sauté pan over medium-high heat, melt the butter. Add the onion and sauté, stirring occasionally, until light brown and caramelized, about 5 minutes. Reduce the heat to medium then stir in the curry spice and ginger. Add the tomato purée, water, half-and-half, salt, and pepper, and bring the sauce to a boil. Reduce heat and gently simmer for about 5 minutes until slightly thickened.

While the sauce simmers, heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat until hot. Cook the chicken in two rounds, turning them to brown gently until chicken is cooked through, roughly 6 to 8 minutes. Chop into bite sized pieces and add the chicken to the sauce and heat through, stirring occasionally until desired consistency.

Serve over naan or with Indian rice.


4 servings


Modified from Epicurious.


Calories 551, Carbohydrates 16g, Fat 36g, Protein 43g, Sodium 727mg, Fiber 4g,

1 cup ditalini pasta
2 Tbsp olive oil, divided
1 lb spicy Italian sausage, casing removed
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
3 cups chicken broth
16-oz can tomato sauce
15-oz can diced tomatoes
1 tsp dried basil
1 tsp dried oregano
3/4 tsp dried thyme
Kosher salt and freshly ground black pepper, to taste
15-oz can red kidney beans, drained and rinsed
15-oz can Great Northern beans, drained and rinsed

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.
2. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
3. Add remaining 1 tablespoon oil to the stockpot. Stir in garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
4. Whisk in chicken broth, tomato sauce, diced tomatoes, basil, oregano, thyme, Italian sausage and 1 cup water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, covered, until vegetables are tender, about 10-15 minutes.
5. Stir in pasta and beans until heated through.
6. Serve immediately.

8 servings


Damn Delicious

1 medium onion
1 medium green pepper
3 links hot Italian sausage (12 oz)
2 garlic gloves, pressed
1/4 tsp crushed red pepper flakes
3-1/2 cups uncooked penne pasta
3-1/2 cups water
26 oz jar spaghetti or marinara sauce
1/4 tsp salt
1/4 tsp coarsely ground black pepper
2 oz cream cheese, softened
1 cup (4 oz) shredded mozzarella cheese
1 oz (1/4 cup) Parmesan cheese, grated, divided
1 Tbsp chopped fresh parsley

1. Dice onion and bell pepper. Remove casings from sausage. Cut in half lengthwise, then cut crosswise into 1/2 in. nuggets. Place sausage into (Pampered Chef) 12 inch skillet. Cook over medium heat 6-8 minutes or until golden brown.
2. Add onion and bell pepper to skillet; cook an additional 2-3 minutes or until vegetables are tender. Add pressed garlic and pepper flakes; cook 10-20 second or until fragrant. Stir in pasta, water, sauce, salt and black pepper. Bring to a simmer; cover and cook 14-16 minutes or until past is tender, stirring occasionally.
3. Remove Skillet from heat. Stir in cream cheese until incorporated. Top with mozzarella and Parmesan cheeses. Cover and let stand 2-3 minutes or until cheeses are melted. Garnish with chopper parsley.

6 servings


Pampered Chef Weekday Dinners – Done!

1 lb. shrimp, peeled and deveined
1 tsp garlic, minced
1/2 teaspoon ginger, minced (or ginger paste)
4 Tbsp honey
2 Tbsp soy sauce
2 Tbsp lime juice
1/2 tsp red pepper flakes
4 Tbsp fresh cilantro, finely chopped
Pepper to taste

1. Combine the sauce ingredients and divide it into half.
2. Marinate the shrimp in half the sauce for 15-30 minutes. Discard marinade.
3. Over medium high heat in a 10" cast iron skillet, pan sear the shrimp in some oil. Sear them on both sides in batches until browned, about 1 minute per side.
4. Using tongs, rub the shrimp into caramelized bits on the bottom of the pan. Remove from skillet and place in serving bowl.
5. Cook remaining sauce in hot skillet. Sauté about 1 minute until thickening and bubbly. Drizzle sauce over shrimp and serve.

2-4 servings


The Cooking Jar

Pork
2 pork tenderloins (about 1 lb each)
1 garlic clove, pressed
2 Tbsp Rosemary Herb Seasoning Mix*
1/2 tsp salt

Vegetables
1-1/2 lbs unpeeled small red potatoes
1 large red bell pepper, cut into 1" pieces
1 medium onion, cut into 1/4"-thick wedges
1 Tbsp olive oil
2 garlic cloves, pressed
1 tsp Rosemary Herb Seasoning Mix*
1/2 tsp salt
1/4 tsp coarsely ground black pepper

1. Preheat the oven to 450°F. Place the tenderloins side by side, but not touching, on the Large Bar Pan. Rub the surface of the pork with garlic pressed with the Garlic Press. In a small bowl, combine the seasoning mix and salt. Rub the mixture over the entire surface of the pork.
2. Use the Forged Chef’s Knife to cut the potatoes in half or in quarters, depending on their size, and to cut the bell pepper into 1" pieces. Then slice the onion into ¼"-thick wedges. In a large Bamboo Fiber Mixing Bowl, combine the oil, pressed garlic, seasoning mix, salt, and black pepper; mix well. Add the vegetables and toss to coat.
3. Place the vegetables on the bar pan, surrounding the pork. Bake for 25-30 minutes, or until the Pocket Thermometer registers 155°F (68°C) for medium doneness; 165°F (74°C) for well done (see Cook’s Tips). Remove the pan from the oven and let it stand for 5 minutes.
4. Carve the pork into thin slices. Arrange the tenderloin slices and vegetables on a serving platter.

8 servings


Pampered Chef


Calories 240 (29% from fat), Total Fat 8 g, Saturated Fat 2.5 g, Cholesterol 75 mg, Carbohydrate 18 g, Protein 25 g, Sodium 340 mg, Fiber 2 g


The tenderloin is the leanest pork cut available and one of the easiest to prepare. Roasting the meat at a high temperature for a short period of time ensures the meat will remain tender and juicy.

The temperature of the pork will rise approximately 5 degrees during standing to reach the desired temperatures of 160°F/71°C for medium doneness and 170°F/77°C for well done. Check the internal temperature of the meat after 25 minutes of roasting to be sure it doesn’t become overcooked.

Crushed dried rosemary can be substituted for the seasoning mix, if desired. We also use our own version of Pampered Chef's Rosemary Herb Seasoning Mix.

1-1/2 lbs 85% lean ground beef
1 lb white mushrooms, trimmed and sliced thin
1 onion, chopped
4 garlic cloves, minced
1 Tbsp minced fresh thyme
Salt and pepper
3 Tbsp all-purpose flour
1-1/2 cups whole milk
1-1/2 cups chicken broth
3 oz grated Parmesan cheese (1-1/2 cups)
1 cup frozen peas*
1 cup frozen corn*
2 lb bag frozen tater tots*

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Cook beef, mushrooms, onion, garlic, thyme, 1½ teaspoons salt, and 1½ teaspoons pepper in Dutch oven over medium-high heat until nearly all liquid has evaporated, 25 to 28 minutes, breaking up beef with spoon.
2. Stir in flour until no dry spots remain and cook for 1 minute. Stir in milk and broth, scraping up any browned bits, and bring to simmer. Cook until slightly thickened, about 3 minutes. Off heat, stir in Parmesan. Transfer to 13 by 9-inch baking dish.**
3. Sprinkle peas and corn evenly over beef mixture. Lightly place tater tots in even layer over top, but do not press into mixture (you may have extra). Bake until tater tots are deep golden brown and filling is bubbling, 35 to 38 minutes, rotating dish halfway through baking. Let cool for 15 minutes before serving. Serve with ketchup, if desired.

6-8 servings


America's Test Kitchen for publication in Cook's Country.


*Be sure to buy the cylinder-shaped frozen tater tots (not crispy crowns or coins). Do not thaw the tots or the vegetables; they go into the hotdish frozen. Depending on the dish, you may have about 1 cup of tater tots leftover.

**For the best browned and crunchy tater tots, bake in a 13 by 9-inch Pyrex dish (deeper dishes inhibit browning). Don’t be tempted to turn on your broiler; Pyrex cannot withstand the broiler’s direct heat.

To Make Ahead: Hotdish can be prepared through step 2: Let cool completely, cover, and refrigerate for up to 24 hours. When ready to cook, cover with aluminum foil and bake until hot in center, 15 to 20 minutes. Remove foil, stir, sprinkle evenly with peas and corn, place tater tots on top, and bake as directed in step 3.

4-4.5 lb. boneless chuck, trimmed of fat, cut into large chunks
1 pkg zesty Italian salad dressing mix
1-1/2 tsp oregano
1 tsp garlic salt
1 tsp basil
1/2 tsp onion powder
1 beer (or less)
10-12 oz. beef broth
2 cloves garlic minced
10 oz. whole pepperoncinis, with juice


Combine all ingredients in slow cooker. Cook 8 hours on low.


8-10 servings

8 oz fettuccine
2 Tbsp unsalted butter
2 cloves garlic, minced
2 Tbsp all-purpose flour
1-1/2 cups milk, or more, as needed
1/2 tsp dried thyme
1/2 tsp dried oregano
1/4 cup half and half*
1/4 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
2 Tbsp chopped fresh parsley leaves

For the Shrimp:
1 lb medium shrimp, peeled and deveined
2 Tbsp olive oil
2 cloves garlic, minced
2 tsp Cajun seasoning
Kosher salt and freshly ground black pepper, to taste

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. Place shrimp in a single layer onto the prepared baking sheet. Add olive oil, garlic and cajun seasoning; season with salt and pepper, to taste. Gently toss to combine.
3. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes; set aside.
4. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
5. Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
6. Gradually whisk in milk, thyme and oregano. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
7. Stir in pasta and gently toss to combine.
8. Serve immediately with cajun shrimp, garnished with parsley, if desired.

4 servings


Damn Delicious

1/4 cup extra-virgin olive oil
12-16 ounces Spanish chorizo sliced (or substitute linguiça or andouille)
1/2 large onion, diced
1 large red pepper, 1/2 slices
4 cloves garlic, minced
1 cup crushed tomatoes
1 pound chicken breast, cut into 1-inch cubes (or scallops for seafood variant)
2 cups (500 grams dried) Bomba rice (or substitute Calasparra)
6 cups chicken stock
1 pound (about 16 to 20 count) extra-large shrimp, peeled and deveined, tail on

For spice mixture:
3/4 cup dry white wine
1 1/2 tablespoons cumin
1 1/2 tablespoons smoked paprika
1 teaspoon thyme
1 bay leaf
1 large pinch saffron threads

1. Prepare spice mixture and set aside.
2. Build a medium-hot fire in grill (when ready, you can hold your hand about 6 inches above the grill for only 2 or 3 seconds) or use two burners on gas stovetop. 
3. Put 1/4 cup olive oil in a paella pan or 20-inch camp skillet. Heat until hot but not smoking. Add the chorizo and brown lightly on both sides, about 3 to 5 minutes. Remove chorizo from pan and set aside. 
4. Add the onions, red pepper, garlic and crushed tomatoes and cook, stirring frequently, until onions are soft, about 3 to 5 minutes. If using chicken, add to pan and cook, stirring, just until chicken is no longer pink on the outside, as it will simmer for a good length of time.
5. Add 2 to 3 cups stock, bring to simmer, then add the rice, chorizo and the spice mixture. Stir well to combine, then smooth it out to an even layer (you should have just a layer of liquid between 1/4 and 1/2 inch on top) and allow to come back to a low, slow simmer. 
6. Push the shrimp down into the simmering mixture (and do the same with scallops if using them) so they are covered by the liquid, being careful not to stir the mixture. Move the pan just enough to the side of the fire so the liquid continues to simmer slowly; if using cooktop, rotate pan periodically. 
7. Add stock as needed to maintain that very thin visible layer for 20 minutes, but do not move the rice around. After 20 minutes check rice and continue to cook, adding stock, until all visible liquid is absorbed and rice is tender but not mushy, from 5 to 15 minutes. Serve and enjoy.

8 servings


Matt

Sauce:
3/4 cups apple cider vinegar
1/4 cup mild honey
1/4 cup ketchup
3/4 Tbsp hot sauce, such as Tabasco
2 large garlic cloves, minced
1 Tbsp minced peeled ginger
1/2 tsp salt

Shrimp:
2 pounds jumbo (21-25 per pound) or extra-large (26-30 per pound) shrimp in shell, peeled, leaving tail and adjoining shell segment intact, and deveined
2 Tbsp vegetable oil
1/2 tsp salt


Sauce:
Stir together all sauce ingredients in a heavy saucepan and briskly simmer, uncovered, stirring occasionally, until thickened and reduced to about 2/3 cups, 25 to 30 minutes. (Stir frequently toward end of cooking to prevent sticking.)

Shrimp:
If necessary, pat shrimp dry, then thread about 6 shrimp (through top and tail, leaving shrimp curled), onto each skewer, without leaving space between shrimp.

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas); see Grilling Procedure.

Meanwhile, brush shrimp with vegetable oil and sprinkle evenly with salt.

Lightly oil grill rack. Grill shrimp, covered only if using a gas grill, turning over once, 2 minutes. Brush shrimp with some sauce from the saucepan, then turn. Brush shrimp with additional sauce then grill until just cooked through, 1 to 2 minutes. Serve with reserved sauce.

Serve with Coconut Rice.


4 servings


epicurious

• Sauce can be made 3 days ahead and refrigerated once cooled. Reheat before proceeding.
• In terms of shrimp size, go by the count per pound versus the descriptive terms such as jumbo and extra-large. If the count is not displayed, ask.
• Sauce can be made 3 days ahead and refrigerated once cooled. Reheat before proceeding.
• Shrimp can be threaded onto skewers and refrigerated on a tray, loosely covered with plastic wrap, 2 hours before grilling.

1/3-1/2 cup fine-quality olive oil
1 cup finely diced onion
3 garlic cloves, peeled and minced
6 anchovy fillets, chopped
1/4 cup dry white wine
4 cups hand-crushed, canned, imported San Marzano Italian plum tomatoes, with juice
1 cup Gaeta olives (or other brine-cured black olives), pitted and sliced
2 Tbsp salted-packed capers, well rinsed
Dried red pepper flakes to taste, optional
Salt and pepper to taste
1 lb spaghetti
10 fresh basil leaves, torn
Pinch dried oregano
2 Tbsp chopped Italian parsley

1. Place oil, onion and garlic in a large sauté pan over medium-low heat. Sauté for about 5 minutes or until onions are translucent but not brown. Stir in anchovies and sauté until anchovies have dissolved into the oil.
2. Raise heat and add wine. Bring to a boil, then stir in tomatoes, olives, capers, and, if using, red-pepper flakes. Return to a boil. Lower heat and simmer for 5 minutes. Taste and adjust seasoning with salt and pepper and simmer for 10 minutes.
3. Meanwhile, cook spaghetti in a large, deep pot in rapidly boiling salted water until al dente.
4. Just before serving, stir basil and oregano into the sauce.
5. Drain spaghetti. Return drained spaghetti to the pot. Over medium-high heat, stir in 1/2 cup sauce. Using a wooden spoon, toss together for 1 minute. Remove from heat and pour into a large serving platter or bowl. Spoon remaining sauce over the top. Sprinkle with parsley and serve.

4 servings


Rao's Cookbook


DETAILS

2 Tbsp olive oil
1 cup finely chopped baby carrots
1 onion, finely chopped
2 cloves garlic, minced
1 lb lean ground beef or meatloaf mix
1 cup whole milk
28-oz can crushed tomatoes
6-oz can tomato paste
1/2 tsp salt
1/2 tsp ground black pepper
1 tsp dried basil
1 tsp dried oregano
1/4 tsp crushed red pepper flakes
1/2 cup whole milk
1/4 cup grated Parmesan cheese

1. Heat the olive oil in a large skillet over medium heat, and cook and stir the carrots, onion, and garlic until tender, about 10 minutes. Place the ground beef into the skillet and cook and stir, breaking up the meat as it cooks, until browned. Drain off excess fat from the skillet, and pour in 1 cup milk. Bring to a simmer, reduce heat to medium-low, and simmer until the milk is absorbed, about 15 minutes.
2. Place the beef mixture into a slow cooker, and set the cooker to High. Stir in crushed tomatoes, tomato paste, salt, pepper, basil, oregano, and red pepper flakes, and cook for 2 hours. Mix in 1/2 cup milk and Parmesan cheese, stir well, and cook for 2 more hours.

8 servings


allrecipes


DETAILS

4 chicken breasts
1/2 cup lime juice
1/3 cup oil
3 Tbsp honey
1 tsp dried thyme
1 tsp dried rosemary
3 cloves garlic, minced
1/2 tsp black pepper


Combine lime juice, oil, honey, thyme, rosemary, garlic and pepper. Pour it over chickens in a ziplock bag. Refrigerate for at least 3 hours up to overnight.

Grill until done and juices run clear.


4 servings


Plain Chicken

10 chicken tenderloins
1 cup buttermilk
1 cup flour
1 cup panko breadcrumbs
1/4 cup cornmeal
3 Tbsp butter

Spice Mixture:
1 Tbsp salt (it won't taste salty)
1 tsp pepper
1 tsp smoked paprika (may sub. regular)
2 tsp chili powder
2 tsp garlic powder
1 tsp onion powder


Mix Spices together in a small sealable bag. Add 1 tablespoon Spices, 1 cup buttermilk and chicken to a large freezer bag and marinate 6-24 hours. Store remaining spices.

Preheat oven to 400˚F degrees. Line a large rimmed baking tray with parchment paper (foil will NOT work because the chicken sticks to it). Add butter to baking tray and melt in oven while it preheats. Remove baking tray once butter is melted.

Mix together flour, panko, cornmeal and remaining spices in a large bowl. Add half of this breading mixture to a large freezer bag.

Remove chicken tenders from buttermilk and allow excess marinade to drip off (I line my sink with paper towels then dab the chicken with paper towels as I add them to the breadcrumb mixture.)

Add half of the chicken to the breadcrumb bag and shake until well coated, pressing the breadcrumbs into the chicken. Lay breaded chicken in butter on baking tray. Add remaining breadcrumb mixture to bag along with remaining chicken and repeat.

Bake at 400˚F degrees for 10-12 minutes until golden then carefully flip chicken and bake another 5 minutes then broil to desired crispiness.

Serve with your favorite dipping sauce. Enjoy!


4-6 servings


Carlsbad Cravings


Estimated at 378 calories for two tenderloins.

14.5 oz stewed tomatoes with onions, celery and green peppers, undrained
1 medium onion, finely chopped
1 medium green pepper, diced
8 oz andouille sausage
1/2 cup vegetable oil or butter*
2/3 cup all-purpose flour
1/4 cup tomato paste
3 Tbsp Jamaican Jerk Rub**
4 garlic cloves, pressed
4 cups chicken stock
4 cups chopped collard greens
1 lb uncooked large shrimp, peeled & deveined
4 cups hot cooked white or dirty rice

1. Place tomatoes in Classic Batter Bowl; chop using Mix 'N Chop and set aside. Finely chop onion using Food Chopper. Dice bell pepper and cut sausage crosswise into 1/4-inch slices using Chef's Knife. Place sausage into 8-quart Stockpot. Cook over medium heat 5-7 minutes or until browned, stirring occasionally. Remove sausage from Stockpot; set aside.
2. Reduce heat to low. Add oil* and flour to Stockpot and whisk until smooth using Silicone Flat Whisk. Cook, whisking occasionally, 12-14 minutes or until flour mixture becomes a deep brown color.
3. Add onion and bell epper to Stockpot. Cook over low heat 7-9 minutes or until tender. Add tomato paste, rub and garlic. Cook and stir 1 minute or until tomato paste is incorporated. While continuously whisking, pour in stock. Add tomatoes and sausage to Stockpot. Bring to a simmer; increase heat to medium-low and cook 15-20 minutes or until gumbo is very thick.
4. Meanwhile, chop collard greens. Stir collard greens and shrimp into Stockpot. Cook an additional 3-5 minutes or until shrimp are cooked through. Serve with rice, if desired.

8 servings


Pampered Chef's All New Soups, Stews & Chilis


Per serving: Calories 310, Total Fat 20g, Saturated Fat 4g, Cholesterol 50mg, Carbohydrate 18g, Protein 19g, Sodium 1170mg, Fiber 3g


Roux is a French term for equal parts of butter and flour used to thicken sauces and soups. Dark roux is a combination of butter and flour that is cooked longer over low heat to achieve a deep brown color and nutty flavor. Though traditional roux in Cajun cooking uses lard or butter, this recipe uses vegetable oil, which helps prevent the roux from burning.

*If you opt to use butter keep the temperature low and whisk constantly to prevent burning. If you use vegetable oil, only whisk occasionally.
**Any jerk seasoning mix would work.

1 medium onion, chopped
2 garlic cloves, finely chopped
3 Tbsp extra-virgin olive oil
1/2 tsp hot red-pepper flakes
1/2 tsp ground cinnamon
1/4 tsp ground allspice
28-oz can petite-diced tomatoes
Pinch of sugar
1-1/4 pound large peeled and deveined shrimp
2/3 cup crumbled feta

Accompaniments: crusty bread and a green salad


Preheat oven to 375°F with rack in middle.

Cook onion and garlic in oil with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat until softened, about 5 minutes. Stir in spices and cook, stirring, 30 seconds. Add chopped tomatoes with juice and sugar and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes. Remove from heat.

Season shrimp with 1/8 teaspoon salt, then stir into tomato sauce. Transfer to a 2-quart shallow baking dish and top with feta. Bake until just cooked through, 18 to 20 minutes.


4 servings


Epicurious


Per serving: 360 calories, 19 g fat (6 g saturated), 238 mg cholesterol, 1020 mg sodium, 14 g carbohydrates, 3 g fiber, 34 g protein

2 Tbsp olive oil
2 cups chopped onions
1/2 cup diced carrot
1 Tbsp fennel seeds, crushed in spice mill or in mortar with pestle
1 lb spicy Italian turkey sausages, casings removed
3 large garlic cloves, pressed
1/2 cup dry white wine
5 cups crushed tomatoes with added puree (from two 28-ounce cans)
1 cup chopped fresh basil, divided
2 Tbsp chopped fresh oregano
15 oz whole-milk ricotta cheese
3 cups (packed) coarsely grated whole- milk mozzarella cheese (12 oz)
1-1/4 cups freshly grated Parmesan cheese, divided
16, 6 1/2 x 3 1/4-inch no-boil lasagna noodles

1. Heat oil in large nonstick skillet over medium-high heat. Add onions, carrot, and fennel seeds; sauté 5 minutes. Add sausage and garlic; sauté until sausage is cooked through, breaking into pieces, 8 to 10 minutes. Add wine; boil 1 minute. Add tomatoes, 1/2 cup basil, and oregano. Bring to boil. Reduce heat; simmer until sauce thickens, about 10 minutes. Season with salt and pepper.
2. Combine ricotta, mozzarella, 1 cup Parmesan, and 1/2 cup basil in medium bowl; stir to blend. Season with pepper. DO AHEAD: Sauce and cheese mixture can be made 1 day ahead. Cover separately; chill.
3. Place noodles in large bowl; cover with hot water. Soak until pliable, separating occasionally, about 30 minutes. Drain well.
4. Preheat oven to 375°F. Spread 1 cup sauce over bottom of 13 x 9 x 2-inch glass baking dish. Cover with 4 noodles, arranging crosswise. Drop 1/4 of cheese mixture over by tablespoonfuls; spread out. Top with 1 cup sauce, then 4 noodles and 1/3 of remaining cheese mixture. Repeat 2 more times with 1 cup sauce, 4 noodles, and 1/2 of cheese mixture. Spread any remaining sauce over. Sprinkle with 1/4 cup Parmesan.
5. Bake lasagna uncovered until heated through and puffed, about 50 minutes. Let stand 10 to 15 minutes and serve.

8-10 servings


Epicurious

2 Tbsp ancho chile powder
2 tsp dried oregano
1-1/2 tsp smoked paprika
1 tsp ground cumin
1/2 tsp salt
1-1/2 lbs pork tenderloin, trimmed and cut into 1/2-inch pieces
1 Tbsp olive oil, divided
2 cups chopped onion
1-1/2 cups chopped green bell pepper
1 Tbsp minced garlic
2-1/2 cups fat-free, lower-sodium chicken broth
28-oz can hominy, drained
14.5-oz can fire-roasted diced tomatoes, undrained

1. Combine first 5 ingredients in a large bowl; set 1 1/2 teaspoons spice mixture aside. Add pork to remaining spice mixture in bowl, tossing well to coat.
2. Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add pork mixture to pan; cook 5 minutes or until browned, stirring occasionally. Remove pork from pan; set aside. Add remaining 1 teaspoon oil to pan. Add onion, bell pepper, and garlic; sauté 5 minutes or until tender, stirring occasionally. Return pork to pan. Add reserved 1 1/2 teaspoons spice mixture, broth, hominy, and tomatoes; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes.

6 servings


Cooking Light


Calories: 300, Fat: 8.3g, Saturated fat: 2.1g, Monounsaturated fat: 3.7g, Polyunsaturated fat: 1.4g, Protein: 28.9g, Carbohydrate: 26.9g, Fiber: 6.1g, Cholesterol: 76mg, Iron: 3.2mg, Sodium: 523mg, Calcium: 51mg