1 1/2 cups sliced sweet and hot peppers (2 yellow, 2 jalapeno)
4-10" flour tortillas
Nonstick cooking spray
3/4 cup shredded cheddar cheese
Fresh cilantro
Preheat broiler. In large skillet combine beef in its juices, salsa, and peppers. Cook, covered, over medium heat for 10 minutes, stirring occasionally to break up beef.
For quesadillas, spoon some beef mixture on half of each tortilla. Fold tortillas over meat, then fold in quarters. Place folded tortillas on foil-lined baking sheet. Sprinkle cheese on each quesadilla. Broil 1 to 2 minutes, just until cheese is melted and tortilla begins to crisp. Top with cilantro. Makes 4 servings.
2 (3/4 oz) slices whole-grain bread, torn into 2-inch pieces
4 tsp. extra-virgin olive oil
2 tsp. minced garlic
1/4 tsp. smoked paprika
1 Tbsp. sherry vinegar
7 oz. jar drained roasted red peppers
1/2 tsp. coarse salt, divided
1 lb. flank steak
1/4 tsp. freshly ground black pepper
Heat broiler. Arrange almonds and bread in a single layer on a baking sheet. Broil 1 minute or until lightly browned. Add to a food processor; process until coarsely ground.
In a small skillet, heat oil, garlic and paprika on medium 1 minute or until garlic begins to brown. Add garlic mixture, sherry vinegar, red peppers and 1/8 tsp. salt to bread mixture; process until smooth.
Sprinkle steak evenly with remaining salt and the black pepper. Broil steak 5 minutes on each side or until desired doneness. Let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Serve with sauce.
1 1/2 teaspoonsfinely chopped garlic (about 3 cloves); any green shoot removed before chopping
1/4 teaspoondried thyme, crushed
14 1/2ouncecan whole peeled tomatoes, drained and crushed
1 bunch black kale or kale, washed and stemmed (about 8 cups)
1 poundsmoked sausage, such as kielbasa or andouille, cut in 1/2-inch slices
In a heavy nonreactive 5- to 6-quart Dutch oven combine drained and rinsed beans, 8 cups stock, and a generous pinch of salt. Bring to boiling. Reduce heat and simmer, partially covered, for 30 to 45 minutes, until beans are tender, stirring occasionally. Add more stock, if necessary; liquid should fully cover beans for beans to move easily during cooking. Cooking time for beans varies from batch to batch.
Meanwhile, in a 12-inch skillet heat the 3 Tbsp. olive oil over medium heat. Cook onion in hot oil until translucent, stopping before onions brown. Add celery, carrots, and garlic; sprinkle with a pinch of salt and dried thyme. Stir well. Cook for 5 to 7 minutes. Add crushed tomatoes; season with a pinch of salt and a few grinds of black pepper. Cook for 5 minutes longer. Add to simmering beans in Dutch oven. Rinse and wipe out skillet; set aside.
In a large pot of lightly salted boiling water cook the kale for 5 minutes. Drain; set aside to cool. When cool enough to handle, squeeze water from kale, then coarsely chop.
In same 12-inch skillet cook sausage in 1 tsp. olive oil over medium-high heat about 3 minutes, until well browned on each side.
When beans are tender, add kale and sausage to beans and vegetables in Dutch oven. Simmer for 10 minutes. Taste for seasoning. (Stew improves in flavor when allowed to rest for 30 minutes or longer before serving. The stew can be made and chilled up to 2 days, then reheated to serve.)
Coat the bottom of a 9x13" casserole dish with olive oil, and sprinkle with garlic and red hot pepper flakes.
Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.
Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts.
Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, lightly oil and set aside.
In a medium sauce pan, saute the sausage, crumbling with a wooden spoon, until no longer pink. Add onion and garlic and continue sauteing for another 4 minutes until the sausage is cooked through. Add marinara sauce to the sausage mixture and set aside.
In a medium bowl, blend cottage cheese, egg, half of the Parmesan cheese and the chopped spinach; set aside.
Coat a 9x13" baking dish with olive oil and spread 1 cup of the sauce mixture on the bottom. Top with 3 lasagna noodles. Spread 1/4 of the cottage cheese mixture on the oodles and layer on 1 cup of the sauce mixture. Sprinkle 1/2 cup mozzarella cheese over this. Repeat this three times starting with the noodles and finish with the remaining 1/4 cup of Parmesan cheese. Sprinkle with oregano.
Preheat oven to 350° and bake for 45 minutes until hot and bubbly. Let stand 10 minutes before cutting.
3 1/2 lbs. bone-in skinless chicken thighs and legs
In a medium bowl, whisk together ketchup, mustard, vinegar, Worcestershire sauce, garlic, paprika, salt and 1/8 tsp. pepper; transfer half of sauce to 4-quart or larger slow cooker. Sprinkle chicken with remaining pepper; add chicken to slow cooker. Spoon remaining sauce over and around chicken. Cover and cook on low 6 hours or until chicken is 165 degrees. Place chicken on platter. Whisk cooking liquid until well mixed; drizzle over chicken. Serve chicken with any remaining sauce.