Dinner

Hearty Ham Casserole

From allrecipes.com

Ingredients

2 cups potatoes, cubed

2 cups cooked ham, cubed

1 (15.25 ounce) can whole kernel corn, drained

1/4 cup finely minced fresh parsley

1/4 cup butter

1 tablespoon chopped onions

1/3 cup all-purpose flour

1 3/4 cups milk

1/8 teaspoon ground black pepper

4 ounces processed cheese food, shredded

Directions

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.

Combine potatoes, ham, corn and parsley; set aside. In a saucepan saute onion in butter for 2 minutes, stir in flour until blended well. Gradually add milk and pepper. Bring to a boil. Cook and stir for 2 minutes. Remove from heat and pour over the ham mixture. Stir to mix well.

Pour into greased 11×7 baking dish. Cover and bake for 25 minutes. Uncover, sprinkle with cheese and bake 5 to 10 minutes longer until cheese melts.

End of the Line Ham

From allrecipes.com

Ingredients

1 (10.75 ounce) can condensed cream of celery soup

1/2 cup milk

ground black pepper to taste

2 potatoes, sliced

1 onion, sliced

2 cups cooked ham, diced

2 tablespoons grated Parmesan cheese

Directions

Preheat oven to 375 degrees F (190 degrees C).

In an 8×8 inch casserole dish, combine cream of celery soup with milk and a good grind of pepper. Layer potato slices, onion slices and ham on top and cover. Bake for 1 hour. Remove cover and sprinkle with parmesan or other grated cheese. Bake uncovered for another 20 minutes.

Ham and Pineapple Kabobs

From allrecipes.com

Ingredients

3 tablespoons brown sugar

2 tablespoons distilled white vinegar

1 tablespoon vegetable oil

1 teaspoon prepared mustard

3/4 pound cooked ham, cut into 1 inch cubes

1 (15 ounce) can pineapple chunks, drained

skewers

Directions

Preheat grill for high heat.

In a medium bowl, mix together brown sugar, vinegar, vegetable oil, and mustard. Thread ham and pineapple chunks alternately onto skewers.

Lightly oil grill grate. Place skewers on the prepared grill, and brush liberally with the brown sugar mixture. Cook for 6 to 8 minutes, turning frequently and basting often. Serve when heated through and richly glazed.

Ham and Split Pea Soup

From foodnetwork.com

Ingredients

1 pound dried split peas

1 ham hock

3 tablespoons unsalted butter

1 cup finely chopped yellow onions

1/2 cup finely chopped celery

1/2 cup finely chopped carrots

2 teaspoons minced garlic

1 pound Smithfield ham, chopped

1 teaspoon salt

3/4 teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper flakes

8 cups water

1 bay leaf

2 teaspoons fresh thyme

Parmesan Truffled Potato Chips, recipe follows

Directions

Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the peas and set aside.

Score the ham hock. Place in a pot, cover with water and bring to a boil. Reduce heat and let simmer for 1 hour. Drain and set aside.

In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.

Add the ham hock and ham and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes. Add 8 cups of water, the bay leaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour. (Add more water as needed, if the soup becomes too thick or dry.)

Remove the bay leaf and discard. Adjust the seasoning, to taste.

Ham Roll

Ham Roll

From food.com

Dough

3/4 cup milk , scalded, then cooled

1/2 cup margarine , softened

2 teaspoons salt

2 tablespoons sugar

1/4 ounce yeast (1 envelope)

1/4 cup warm water

1 egg

3 1/2 cups flour

Filling

2 lbs ham , ground

1/2 cup onion , finely chopped

salt & pepper

Directions

Mix margarine, sugar and salt in large bowl.

Add egg and mix.

Dissolve yeast in warm water.

Add milk.

Mix well.

Add flour and yeast mixture to bowl, and mix well.

Knead until smooth.

Place in greased bowl, cover and let rise until double.

After dough has risen, punch down.

Roll out small amounts of dough, creating little circles.

Fill with ham mixture.

Pinch edges.

Brush tops with egg wash.

Bake at 375* 10-15 minutes.

To Freeze: Flash freeze cooked rolls on a cookie sheet, wrap and label.

To Reheat: Microwave until heated through.

Gnocchi with Tomatoes, Pancetta & Wilted Watercress

INGREDIENTS

2 ounces pancetta, chopped

3 cloves garlic, minced

2 large tomatoes, chopped

1/2 teaspoon sugar

1/4 teaspoon crushed red pepper

2 teaspoons red-wine vinegar

1/4 teaspoon salt

1 pound gnocchi, (see Shopping Tip)

4 ounces watercress, tough stems removed, coarsely chopped (6 cups packed)

1/3 cup freshly grated Parmesan cheese

PREPARATION

Put a large pan of water on to boil.

Cook pancetta in a large nonstick skillet over medium heat, stirring occasionally, until it begins to brown, 4 to 5 minutes. Add garlic and cook, stirring, for 30 seconds. Add tomatoes, sugar and crushed red pepper and cook, stirring, until the tomatoes are almost completely broken down, about 5 minutes. Stir in vinegar and salt. Remove from the heat.

Cook gnocchi in the boiling water until they float, 3 to 5 minutes or according to package directions. Place watercress in a colander and drain the gnocchi over the watercress, wilting it slightly. Add the gnocchi and watercress to the sauce in the pan; toss to combine. Serve immediately, with Parmesan.

TIPS & NOTES

Shopping Tip: We like the texture of “shelf-stable” prepared gnocchi found in the Italian section of most supermarkets, but frozen and fresh refrigerated gnocchi also work well here.

NUTRITION

Per serving: 377 calories; 7 g fat (3 g sat, 1 g mono); 16 mg cholesterol; 63 g carbohydrates; 14 g protein; 3 g fiber; 686 mg sodium; 329 mg potassium. Nutrition Bonus: Vitamin C (50% daily value), Vitamin A (45% dv), Calcium & Iron (15% dv). 4 Carbohydrate Serving Exchanges: 4 starch, 1 vegetable, 1 fat

Beer-Battered Fish Tacos with Tomato & Avocado Salsa

INGREDIENTS

Tomato & Avocado Salsa, (recipe follows) or store-bought fresh salsa

3 tablespoons all-purpose flour

1/8 teaspoon ground cumin

1/8 teaspoon salt

1/8 teaspoon cayenne pepper, or to taste

1/3 cup beer

8 ounces tilapia fillet, cut crosswise into 1-inch wide strips

2 teaspoons canola oil

4 corn tortillas, warmed

PREPARATION

Prepare Tomato & Avocado Salsa, if using.

Combine flour, cumin, salt and cayenne in a medium bowl. Whisk in beer to create a batter.

Coat tilapia pieces in the batter. Heat oil in a large nonstick skillet over medium-high heat. Letting excess batter drip back into the bowl, add the fish to the pan; cook until crispy and golden, 2 to 4 minutes per side. Serve the fish with tortillas and salsa.

SALSA

INGREDIENTS

1 large tomato, diced

1/4 cup diced red onion

1/2 jalapeno, minced

2-3 tablespoons lime juice

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground pepper

1/2 avocado, diced

1/4 cup chopped fresh cilantro

Pinch of cayenne, if desired

NUTRITION

Per serving: 409 calories; 16 g fat (2 g sat, 9 g mono); 57 mg cholesterol; 40 g carbohydrates; 29 g protein; 8 g fiber; 408 mg sodium; 972 mg potassium. Nutrition Bonus: Vitamin C (40% daily value), Potassium (27% dv), Magnesium (25% dv), Folate (23% dv), Vitamin A (20% dv). 2 Carbohydrate Serving Exchanges: 2 starch, 2 vegetable, 3 very lean meat, 2 fat

Chili-Rubbed Steaks & Pan Salsa

INGREDIENTS

8 ounces 1/2-inch-thick steaks, such as rib-eye, trimmed of fat and cut into 2 portions

1 teaspoon chili powder

1/2 teaspoon kosher salt, divided

1 teaspoon extra-virgin olive oil

2 plum tomatoes, diced

2 teaspoons lime juice

1 tablespoon chopped fresh cilantro

PREPARATION

Sprinkle both sides of steak with chili powder and 1/4 teaspoon salt. Heat oil in a medium skillet over medium-high heat. Add the steaks and cook, turning once, 1 to 2 minutes per side for medium-rare. Transfer the steaks to a plate, cover with foil and let rest while you make the salsa.

Add tomatoes, lime juice and the remaining 1/4 teaspoon salt to the pan and cook, stirring often, until the tomatoes soften, about 3 minutes. Remove from heat, stir in cilantro and any accumulated juices from the steaks. Serve the steaks topped with the salsa.

NUTRITION

Per serving: 174 calories; 9 g fat (3 g sat, 4 g mono); 60 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 20 g protein; 1 g fiber; 336 mg sodium; 421 mg potassium. Nutrition Bonus: Zinc (27% daily value), Vitamin A (20% dv), Vitamin C (15% dv). Exchanges: 1 vegetable, 3 lean meat

Turkey Pot Pie

Ingredients

1 recipe pastry for a (10 inch) double crust pie

4 tablespoons butter, divided

1 small onion, minced

2 stalks celery, chopped

2 carrots, diced

3 tablespoons dried parsley

1 teaspoon dried oregano

salt and pepper to taste

2 cubes chicken bouillon

2 cups water

3 potatoes, peeled and cubed

1 1/2 cups cubed cooked turkey

3 tablespoons all-purpose flour

1/2 cup milk

Directions

Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.

Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.

In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.

Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes, or until crust is golden brown.

Turkey Frame Soup

Ingredients

1    meaty turkey frame

8  cups  water

2  large  onions, quartered

1  cup  sliced celery (2 stalks)

1  tablespoon  instant chicken bouillon granules

3  cloves  garlic, minced

Chopped cooked turkey

1  14 1/2-ounce can  diced tomatoes, undrained

1-1/2  teaspoons  dried oregano, basil, marjoram, or thyme, crushed

1/4  teaspoon  black pepper

3  cups  (any combination) sliced celery, carrot, parsnip, or mushrooms; chopped onion or rutabaga; or brocco

1-1/2  cups  dried medium noodles

Directions

1. Break turkey frame or cut in half with kitchen shears. Place in an 8- to 10-quart kettle or Dutch oven. Add water, onions, celery, bouillon granules, and garlic. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours.

2. Remove turkey frame. When cool enough to handle, remove meat from bones. Discard bones. Coarsely chop meat. If necessary, add enough turkey to equal 2 cups; set turkey aside.

3. Strain broth, discarding solids. Skim fat from broth. Return broth to kettle. Stir in undrained tomatoes, oregano, and pepper. Stir in vegetables. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in noodles. Simmer, uncovered, for 8 to 10 minutes more or until noodles are tender but still firm and vegetables are tender. Stir in turkey; heat through.

4. Makes 6 servings (about 11 cups)

Focaccia Club

CRANBERRY PECAN MAYONNAISE:

1/2 cup mayonnaise

1/2 cup whole-berry cranberry sauce

2 tablespoons Dijon mustard

2 tablespoons chopped pecans, toasted

1 tablespoon honey

SANDWICH:

1 loaf (8 ounces) focaccia bread

3 lettuce leaves

1/2 pound thinly sliced cooked turkey

1/4 pound sliced Gouda cheese

8 slices tomato

6 bacon strips, cooked

Directions

In a small bowl, combine the mayonnaise, cranberry sauce, mustard, pecans and honey.

Cut bread in half horizontally; spread with cranberry pecan mayonnaise. Layer with lettuce, turkey, cheese, tomato and bacon; replace bread top. Cut into wedges. Yield: 4 servings.

Southwestern Turkey Soup

Ingredients

1 medium onion, chopped

1 tablespoon olive oil

1 can (14-1/2 ounces) Progresso ® Chicken Broth

2 to 3 tablespoons diced jalapeno pepper

3 teaspoons ground cumin

1-1/2 teaspoons chili powder

1/4 teaspoon salt

1/4 teaspoon cayenne pepper

3 cups cubed cooked turkey

1 can (15 ounces) black beans, rinsed and drained

1 can (10 ounces) diced tomatoes and green chilies, undrained

1-1/2 cups frozen corn

Sour cream, coarsely crushed tortilla chips, shredded cheddar cheese and sliced ripe olives, optional

Directions

In a large saucepan, saute onion in oil until tender. Stir in the broth, jalapeno, cumin, chili powder, salt and cayenne. Add the turkey, beans, tomatoes and corn.

Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until heated through. Garnish with sour cream, tortilla chips, cheese and olives if desired. Yield: 7 servings.

NOTE: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Potato-Crusted Alaskan Salmon with Arugula, Quinoa Salad & Lemon Beurre Blanc

Vinaigrette:

1 tablespoon mixed chopped fresh herbs, such as; chives, thyme leaves, and parsley leaves

1 teaspoon Champagne vinegar

3 teaspoons basil oil, plus more for drizzling

Kosher salt and freshly ground black pepper

Quinoa Salad:

1/2 pound quinoa

2 plum tomatoes, halved, seeded, and cut into a medium dice

1/2 red onion, cut into a small dice

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon extra-virgin olive oil

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/2 lemon, juiced

Salmon:

2 russet potatoes

1/2 cup Kalamata olives, pitted

Kosher salt and freshly ground black pepper

4 (7-ounce) boneless, skinless Alaskan salmon fillets

1/4 cup olive oil

Beurre Blanc:

1 cup dry white wine

1 tablespoon chopped shallot

1/4 stalk lemongrass, chopped

5 whole white peppercorns

1/4 pound cold unsalted butter, cut into small pieces

2 bunches arugula, washed and dried

Directions

Make the Vinaigrette: In a bowl, whisk together herbs and vinegar. While whisking, drizzle in the oil to make a smooth dressing. Season with salt and pepper, to taste.

Make the Quinoa Salad: Bring a large pot of salted water to a boil. Add the quinoa and cook until tender. Strain and transfer to a bowl. Add the tomato, onion, parsley, oil, salt, pepper, and lemon juice. Set aside. (The salad can be made up to 3 days ahead of time and refrigerated. Bring to room temperature before serving.)

Make the Salmon: Preheat the oven to 375 degrees F.

Peel and thinly slice the potatoes 1/8-inch thick on a mandoline. Pulse the olives in a food processor until roughly chopped (not pureed). Season the salmon with salt and pepper, arrange on a clean work surface, and coat the tops with the olive paste. Shingle the potato slices over the tops of the fillets, folding the slices down the sides. Season the potato slices with salt and pepper.

Heat the oil in a large skillet over medium heat. Place fillets in the skillet, potato side-down, and cook until lightly brown. Using a spatula, flip the fillets and transfer them to a baking sheet. Bake the salmon to the desired temperature, 7 minutes for medium-rare or 15 minutes for medium-well.

Meanwhile, make the Beurre Blanc: In a non-reactive saucepan, combine the wine, shallot, lemongrass, and peppercorns. Bring to boil and reduce the liquid to about 2 tablespoons. Remove the pan from heat and let cool until bottom of the pan is just warm–not hot. Return the pan to low heat and whisk in butter a few pieces at a time to form a smooth sauce (the butter should emulsify, not melt.) Strain through a sieve and keep warm.

Grilled Salmon

INGREDIENTS:

1 1/2 pounds salmon fillets

lemon pepper to taste

garlic powder to taste

salt to taste

1/3 cup soy sauce

1/3 cup brown sugar

1/3 cup water

1/4 cup vegetable oil

DIRECTIONS:

Season salmon fillets with lemon pepper, garlic powder, and salt.

In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

Preheat grill for medium heat.

Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

When ready to serve, place some of the quinoa salad in center of 4 plates. Toss arugula in dressing and divide evenly among the plates. Place a salmon fillet on each plate and drizzle with beurre blanc and basil oil. Serve immediately.

Salmon With Honey-Citrus Glaze

Honey and citrus juices flavor these tasty salmon fillets. Serve this salmon with rice or potatoes and fresh cooked green beans or peas.

Ingredients:

4 salmon fillets, about 6 ounces each, skin on

4 tablespoons honey

3 tablespoons fresh lime juice

2 tablespoons orange juice

Sea salt and freshly ground black pepper

Preparation:

Grease a 9x13x2-inch baking pan.

Heat oven to 400°. Place salmon, skin-side down, in the prepared baking pan. combine the honey, lime juice, and orange juice, stirring until well blended. Sprinkle the fillets with salt and pepper then spoon the honey and juice mixture over the fillets. Bake for 10 to 12 minutes, or until fish flakes easily with a fork.

Serves 4.

Grilled Beer Bratwurst

For cooking brats with beer, you will need raw Bratwurst, 2-3 bottles of your favorite brand of beer, one large chopped onion, a deep large pot, and a gas or charcoal grill.

Instructions for Cooking Grilled Bratwurst

Use thawed raw Bratwurst for cooking. Bring two bottles of good quality beer and chopped onions to a boil in a deep large pot.

Simmer the Bratwurst until it is thoroughly cooked. You can always add more beer to the pot if needed.

Once cooked, drain the beer from the brats (do not drink it) and grill them in a hot gas or charcoal grill for at least 4-5 minutes per side until they are golden-brown. Look for nice, even grill marks.

Remove them from the heat and serve in good buns or baguettes with mustard and cooked onions.

If you don’t have a grill, you may cook your brats using a skillet.

Prepare Bratwurst as instructed above.

After simmering the brats, allow the liquid to heat up and reduce in size.

Turn the brats back and forth over the skillet for a few minutes until they get a crust similar to that of a grilled bratwurst.

Grilled Chicken Wings with Spicy Chipotle Hot Sauce and Blue Cheese Yogurt Dipping Sauce

Prep Time:20 minInactive Prep Time:30 minCook Time:18 min

Serves:

4 to 6 serving

Ingredients

46 chicken wings

Vegetable oil

Salt and freshly ground pepper

Chipotle Hot Sauce, recipe follows

Blue Cheese-Yogurt Dip, recipe follows

Directions

Heat grill to high. Toss wings in a few tablespoons of oil and season with salt and pepper. Place on the grill in single layers and grill until golden brown on both sides and just cooked through, about 4 to 5 minutes per side.

Chipotle Hot Sauce:

1 1/2 cups red wine vinegar

3 tablespoons Dijon mustard

2 to 3 tablespoons chipotle pepper puree (depending on how spicy you like it)

3 tablespoons honey

3 tablespoons vegetable oil

Salt and freshly ground pepper

1 stick unsalted butter, cut into pieces

2 tablespoons ancho chile powder

Whisk together the vinegar, Dijon mustard, chipotle puree, honey, and oil in a medium bowl. Season with salt and pepper, to taste.

Melt butter in a large skillet or a large pot on the grates of the grill. Add the hot sauce mixture and bring to a boil. Whisk in the ancho chile powder and season with salt, to taste. Add the wings and cook, stirring, for 2 to 3 minutes. Serve with Blue Cheese-Yogurt Dip,

Blue Cheese-Yogurt Dip:

1 pint thick Greek yogurt

3/4 cup crumbled domestic blue cheese

2 tablespoons finely chopped red onion

3 tablespoons finely sliced scallions

Salt and freshly ground pepper

Combine all ingredients in a bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes before serving.

Tequila Lime Wings

Recipe courtesy Guy Fieri

Prep Time:20 minInactive Prep Time:–Cook Time:1 hr 0 min

Serves:

2 to 4 servings

Ingredients

1 pound of chicken wings, cut into segments, tips removed and discarded

1 tablespoon salt

1 tablespoon freshly cracked black pepper

Tequila Lime Sauce:

1/2 cup lime juice

1/4 cup tequila

1 tablespoon agave syrup, sometimes called nectar

1 teaspoon lime zest

1 teaspoon ground cumin

1 teaspoon adobo sauce

1/2 tablespoon freshly cracked pepper

1/2 teaspoon salt

Directions

For the wings at home:

Preheat the oven to 350 degrees F.

Season the wings with salt and pepper. Arrange the chicken wings on a baking sheet in a single layer. Put in the preheated oven and cook for 45 minutes.Remove the wings from the oven to a bowl and allow to cool. Cover and refrigerate until ready to finish at the event on the barbecue.For the Tequila Lime sauce at home:

Combine all of the ingredients in a resealable gallon-size plastic bag and combine well.

For the wings tailgaiting:

Preheat a grill to 350 degrees F, prepared for indirect heat. Add all the wings and cook for 10 to 15 minutes to reheat and get some grill marks, turning after 7 minutes. Remove the wings from the grill to a serving bowl. Add the sauce and toss to combine

BBQ Chicken

Recipe courtesy The Neelys

Prep Time:10 minInactive Prep Time:8 hr 30 minCook Time:1 hr 10 min

Serves:

6 to 8 servings

Ingredients

2 chickens (or 4 whole bone-in chicken breasts) halved lengthwise

1 1/2 cups Italian dressing, recipe follows

1/4 cup Neelys Barbecue Seasoning, recipe follows

1 cup Neelys Barbecue Sauce, recipe follows

Directions

Rinse chicken halves in cold water and pat dry with paper towels. Place chicken in a large bowl or baking dish, coat with Italian dressing and evenly season with Neelys seasoning. For best results, allow the chicken to marinate in the refrigerator overnight.

If Cooking Inside:

Take the chicken out of the refrigerator and brush chicken with Neelys Barbeque Sauce.

Place into a preheated 350 degree F oven for 45 minutes.

If Grilling Outside:

Thirty minutes before you’re ready to cook, take the chicken out of the refrigerator and allow it to come to room temperature. Preheat the grill to a medium temperature, about 275 degrees F preferably over hickory and charcoal.

Place the chicken halves on grill, meat side down. Cover grill and cook for about 50 minutes. Flip chicken over and let it brown until the chicken becomes golden, about 15 to 20 minutes. The wing and the drumstick should become very tender and will easily pull away at the joints. Brush the chicken with Neelys Barbecue sauce during the last 5 minutes of cooking.

Neely Italian Dressing:

2 tablespoons ground mustard

2 garlic cloves, smashed

1 tablespoon crushed red pepper flakes

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1 tablespoon sugar

2 tablespoons Neelys Barbecue Seasoning

1/3 cup red wine vinegar

1 cup canola oil

Salt and pepper

Mix all the ingredients together in a bowl, except the oil and salt and pepper. Slowly whisk in the oil and season with salt and pepper, to taste.

Yield: 1 1/2 cups

Neelys BBQ Seasoning:

1 1/2 cups paprika

3/4 cup sugar

3 3/4 tablespoons onion powder

Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

Neelys BBQ Sauce

2 cups ketchup

1 cup water

1/2 cup apple cider vinegar

5 tablespoons light brown sugar

5 tablespoons sugar

1/2 tablespoon fresh ground black pepper

1/2 tablespoon onion powder

1/2 tablespoon ground mustard

1 tablespoon lemon juice

1 tablespoon Worcestershire sauce

In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Yield: 3 1/2 cups

Classic Cheese Burgers

Serves 4

2 pounds ground beef, preferably chuck

2 teaspoons salt

1/4 teaspoon freshly ground black pepper

3 ounces cheddar or Monterey Jack cheese, sliced 1/4 inch thick

4 hamburger buns

2 tomatoes (12 ounces), sliced

8 leaves Bibb lettuce (1 small head)

1 small red onion, sliced

Directions

Heat a grill or grill pan to medium high. Season meat with salt and pepper, mix very lightly, and shape into four patties. Grill hamburgers 4 to 6 minutes per side for rare and 9 to 11 minutes for well done. If making cheeseburgers, lay cheese slices on top of the hamburgers after they have been flipped.

Serve immediately on buns (toasted, if desired), topped with tomatoes, lettuce, and onion slices.

Salmon Burgers

Serves 4

Nonstick vegetable cooking spray

1/2 cup chopped scallions, white and green parts only

1/2 cup freshly squeezed lemon juice

1 pound skinless wild salmon fillets, bones removed, cut into 1-inch pieces

1 large egg, lightly beaten

2 tablespoons chopped fresh dill

1/2 teaspoon coarse salt

1/4 teaspoon freshly ground black pepper

4 English muffins, toasted

Sliced Vidalia onion, for serving (optional)

Sweet red pepper relish, for serving (optional)

Wasabi mayonnaise, for serving (optional)

Ketchup, for serving (optional)

Directions

Spray a medium nonstick skillet with cooking spray and place over medium heat. Add the scallions and cook until translucent, about 2 minutes. Increase heat to medium-high. Add the lemon juice and cook until almost all liquid evaporates, about 4 minutes. Transfer to a bowl to cool.

Place salmon in a food processor and pulse until coarsely ground. Add to scallions. Mix in the egg, dill, salt, and pepper. Form into 4 equal patties.

Spray a large nonstick skillet with cooking spray and place over medium-high heat. Cook patties until golden brown and cooked through, about 2 minutes per side. Serve on English muffins with desired toppings.

Stuffed Turkey Burgers

Serves 4

10 slices whole-wheat sandwich bread

1 1/2 pounds lean ground turkey (7 percent fat)

1/4 cup reduced-fat sour cream

1/4 cup prepared mango chutney, preferably Major Grey’s, finely chopped

2 tablespoons Dijon mustard

1 tablespoon chile powder

1 teaspoon coarse salt

4 ounces Fontina or Monterey Jack cheese, quartered and cut into strips

Olive oil, for brushing

1 cup mixed greens

1 medium tomato, sliced

Directions

Cut 2 slices bread into very small pieces, and place in a medium bowl. Add turkey, sour cream, 3 tablespoons chutney, 1 tablespoon mustard, chile powder, and salt; mix to combine.

Divide meat mixture into 8 equal-sized portions. Flatten one portion to a diameter of 3 1/2 inches. Place one quarter of the cheese in the center in a single layer. Top with another portion of meat and seal edges by pinching with fingers to enclose cheese. Repeat process with remaining ingredients. Place burgers on a parchment paper-lined baking sheet. Cover with plastic wrap, and freeze for 30 minutes.

Heat a grill or grill pan over medium high heat. Brush both sides of each burger with oil. Reduce heat to medium, and grill burgers until firm and cooked through, flipping once, 7 to 8 minutes per side.

Lightly toast remaining 8 slices of bread. Top each of 4 slices with 1/4 cup greens, followed by a burger and a tomato slice. Stir together remaining tablespoon each chutney and mustard. Spread chutney mixture evenly over remaining 4 toasted bread slices, and place on top to enclose. Serve immediately.

ROASTED SALMON & ASPARAGUS

Hands-on time: 10 minutesTime to table: 35 minutesServes 41 pound fresh asparagus, woody ends snapped offOlive oilSalt & pepper1-1/4 pounds fresh salmon with or without skinOlive oilSalt & pepperZest & juice (about 2 tablespoons) from 1 lemon2 tablespoons chopped red onion1 tablespoon olive oil1 teaspoon fresh thyme1 tablespoon drained capersPreheat oven to 450F. Place asparagus in mound on baking sheet. Mist with olive oil, sprinkle with salt and pepper and stir to blend. Place salmon atop asparagus. Mist fish with oil, sprinkle with salt and pepper. Roast until salmon is just opaque in center, about 20 minutes.Meanwhile, mix lemon zest, lemon juice, red onion, olive oil and thyme with mini food processor or whisk. Stir in capers. Pour sauce over salmon to serve.

Shrimp and Sugar Snap Peas

Ingredients

1 (16 ounce) package uncooked linguini pasta

2 tablespoons olive oil

1 teaspoon chili oil

1 1/2 pounds medium shrimp, peeled and deveined

1 pound sugar snap pea pods

2 large cloves garlic, minced

1 1/2 cups dry white wine

1/4 cup reserved pasta water

1 tablespoon unsalted butter

1 tablespoon fresh lemon juice

1/3 cup chopped fresh basil

Directions

Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes or until al dente. Drain, reserving 1/4 cup liquid.

Heat the olive oil and chili oil in a wok over medium-high heat. Mix in the shrimp, pea pods, and garlic. Cook and stir 2 minutes, until shrimp are almost opaque. Remove from heat, and set aside.

Pour the wine into the wok, and bring to a boil. Cook until reduced by 1/3. Return shrimp, peas, and garlic to the wok, and stir in the reserved pasta water. Continue to cook and stir until shrimp are opaque. Remove wok from heat, and mix in the butter, lemon juice, and basil. Toss with the cooked pasta to serve.

Penne with Treviso and Goat Cheese

Recipe courtesy Giada De Laurentiis

Prep Time: 10 min

Inactive Prep Time: 10 min

Cook Time: 20 min

Level: Easy

Serves: 4 to 6 servings

Ingredients

• 1 pound penne pasta
• 1/4 cup extra-virgin olive oil
• 1 clove garlic, halved
• 1 pound treviso or radicchio, chopped (about 4 cups)
• 3 packed cups (3 ounces) baby spinach
• 1/2 cup low-sodium chicken stock
• 1/4 cup balsamic vinegar
• 2 tablespoons fresh lemon juice
• 1 tablespoon kosher salt, plus more for seasoning
• 1/2 teaspoon red pepper flakes
• 1 1/2 cups grated Parmesan
• 1 1/2 cups (11 ounces) goat cheese, crumbled
• 1/2 cup basil leaves, torn

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

In a 12-inch skillet, heat the oil over medium heat. Add the garlic and cook until fragrant and golden, about 1 minute. Remove the garlic and discard.

Add the treviso, spinach, chicken stock, balsamic vinegar, lemon juice, 1 tablespoon of salt, and red pepper flakes. Cook until the treviso and spinach until wilted, about 6 to 8 minutes.

Add the pasta and Parmesan. Toss well and thin out the sauce with a little pasta water, if needed. Season with salt, to taste.

Transfer the penne to serving bowls. Top each portion with the crumbled goat cheese and garnish with basil before serving.

Ham with Cherry Sauce

Prep: 10 min. Bake 1 ¾ hours

Ingredients

• 1 fully cooked bone-in ham (6 to 8 pounds)
• 1 cup packed brown sugar
• 3 tablespoons maple syrup
• 1 teaspoon ground mustard
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1 cup cold water
• 1 can (16 ounces) pitted dark sweet cherries, undrained
• 2 tablespoons lemon juice
• 1 teaspoon almond extract
• Place ham in a roasting pan. Score surface of ham with shallow diagonal cuts, making diamond shapes. Combine the brown sugar, syrup and mustard; rub over ham and press into cuts.
• Cover and bake at 325° for 1-3/4 to 2 hours or until a meat thermometer reads 140° and ham is heated through.
• For cherry sauce, in a saucepan, combine the sugar, cornstarch and water until smooth. Add cherries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and extract. Serve with ham.

Directions

• Place ham in a roasting pan. Score surface of ham with shallow diagonal cuts, making diamond shapes. Combine the brown sugar, syrup and mustard; rub over ham and press into cuts.
• Cover and bake at 325° for 1-3/4 to 2 hours or until a meat thermometer reads 140° and ham is heated through.
• For cherry sauce, in a saucepan, combine the sugar, cornstarch and water until smooth. Add cherries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and extract. Serve with ham. Yield: 8-10 servings.