Five-Spiced Sesame Tuna and Avocado

Recipe & picture courtesy of Rachael Ray

4 Servings
Prep 10 min
Cook 10 min

• 2 avocados
• Juice of 1/2 lime
• 1/3 cup balsamic vinegar (eyeball it)
• 1/4 cup tamari (dark soy sauce)
• 3 tablespoons honey (eyeball it)
• 2 tablespoons vegetable oil
• Four 6-ounce tuna steaks
• 2 teaspoons Chinese five-spice powder
• Salt and pepper
• 1/2 cup toasted sesame seeds
• 1/4 cup snipped chives
• 1/2 head iceberg lettuce, shredded

1. Thickly slice the avocados lengthwise and coat with the lime juice to prevent browning; set aside. In a small saucepan, over medium-high heat, bring the vinegar, tamari and honey to a low boil. Lower the heat and simmer until syrupy, 6 to 7 minutes. Set aside.
2. In a large skillet, heat the oil over high heat. Sprinkle the tuna with the five-spice powder and season with salt and pepper. Place the tuna in the skillet and cook, turning once, until just browned, 1 to 2 minutes on each side. Slice the tuna and top with the sesame seeds and chives.
3. Divide the lettuce among 4 plates and top with the tuna and avocado. Drizzle with the dressing.

**Personal Review: No Review Yet**

Chicken Salsa Verde Bake

Recipe & picture courtesy of Rachael Ray

Serves 6
Prep Time: 25 min
Bake Time: 30 min

• 2 tablespoons vegetable oil
• 2 1/4 pounds skinless, boneless chicken breasts
• Two 16-ounce jars salsa verde
• One 15-ounce can kidney beans, rinsed and drained
• 1 onion, finely chopped
• 1 cup sour cream
• 3 cups crushed tortilla chips
• One 8-ounce bag shredded Mexican-style cheese

1. Preheat the oven to 375°. In a large skillet, heat the oil over medium heat. Add the chicken and cook, turning once, until cooked through, 10 to 12 minutes. Let stand until cool, then shred the meat into a large bowl. Stir in the salsa, kidney beans, onion and sour cream.
2. Grease a 9-by-13-inch baking dish, scatter 1 cup tortilla chips on the bottom and top with half of the chicken mixture and half of the cheese. Repeat the layers and cover with the remaining 1 cup tortilla chips. Bake until the cheese is bubbly, about 30 minutes.

*Personal Review: No Review Yet**

Apple-Oat Muffins

Recipe & picture courtesy of Good Housekeeping

Yield 12 muffins
Prep Time 15 minutes
Cook Time 23 minutes

• 2 cup(s) old-fashioned or quick-cooking oats
• 1 1/4 cup(s) all-purpose flour
• 1/2 cup(s) packed brown sugar
• 2 teaspoon(s) baking powder
• 3/4 teaspoon(s) baking soda
• 3/4 teaspoon(s) salt
• 1/2 teaspoon(s) ground cinnamon
• 1 cup(s) buttermilk
• 2 tablespoon(s) vegetable oil
• 1 large egg, lightly beaten
• 1 cup(s) (1 to 2 medium) shredded Golden Delicious or Granny Smith apples
• 1/2 cup(s) walnuts, chopped

1. Preheat oven to 400 degrees F. Grease 12 standard muffin-pan cups. In large bowl, combine oats, flour, sugar, baking powder, baking soda, salt, and ground cinnamon.
2. In medium bowl, with fork, beat buttermilk, oil, and egg until well blended; stir in shredded apples. Add apple mixture to flour mixture, and stir just until flour mixture is moistened (batter will be very thick and lumpy). Stir in chopped walnuts.
3. Spoon batter into prepared muffin-pan cups. Bake 23 to 25 minutes or until muffins begin to brown and toothpick inserted in center of muffins comes out clean. Immediately remove muffins from pan. Serve warm, or cool on wire rack to serve later.

**Personal Review: No Review Yet**

Campbell’s® Slow-Cooked Pulled Pork Sandwiches

Recipe & picture courtesy of Campbell

Prep: 15 minutes
Cook: 8 hours
Stand: 10 minutes
Serves: 12

• 1 tbsp. vegetable oil
• 3 1/2- to 4-pound boneless pork shoulder roast, netted or tied
• 1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
• 1 cup ketchup
• 1/4 cup cider vinegar
• 3 tbsp. packed brown sugar
• 12 round sandwich rolls or hamburger rolls, split

1. Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until it’s well browned on all sides.
2. Stir the soup, ketchup, vinegar and brown sugar in a 5-quart slow cooker. Add the pork and turn to coat.
3. Cover and cook on LOW for 8 to 9 hours* or until the pork is fork-tender.
4. Remove the pork from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the pork. Return the pork to the cooker.
5. Divide the pork and sauce mixture among the rolls.

*Or on HIGH for 4 to 5 hours.

**Personal Review: No Review Yet**

North Carolina-Style Pulled Pork Sandwiches

Recipe & picture courtesy of Rachael Ray

SERVES 8
Prep Time: 20 min
Cook Time: 5 hr

• 3 tablespoons salt
• 2 tablespoons pepper
• 1 tablespoon sweet paprika
• One 5-pound boneless pork shoulder roast
• 2 tablespoons vegetable oil
• 1/3 cup distilled white vinegar
• 1/3 cup apple cider vinegar
• 1 1/2 teaspoons sugar
• 1 teaspoon hot pepper sauce
• 8 hamburger buns, split
• 4 cups North Carolina-Style Coleslaw (optional)

1. Preheat the oven to 300°. Mix together the salt, pepper and paprika; sprinkle all over the pork and rub in.
2. In a large skillet or Dutch oven, heat the oil over medium-high heat. Add the pork and cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a 24-inch-long sheet of heavy-duty foil and double-wrap the pork.
3. Place the pork, skin side up, in a 9-by-13-inch baking dish; roast until tender, about 4 1/2 hours. Remove from the oven and carefully unwrap the top of the pork, revealing the skin. Increase the heat to 450° and roast for 20 minutes more.
4. Transfer the roast to a large bowl, along with any juices. Using two forks, shred the pork. Add the vinegars, sugar and hot sauce; toss. Serve on the hamburger buns, topped with coleslaw, if using.

**Personal Review: Letting this roast all day made our house smell wonderful – the pork was cooked to perfection!  We ended up pouring a lot of the vinegar out because it was almost overpowering flavor and added a lot more hot pepper sauce and BBQ sauce to it.  I would reccomend letting this sit overnight in order for the meat to absorb the flavor more.  It tasted great for dinner but leftovers kicked butt – the meat was so tender, so flavorful.**

Pumpkin Spice Bread

Recipe from USA Weekend

Makes 3 mini loaves or 1 9-inch loaf
Serves 15

• Half a 15 oz can 100% pure pumpkin (1 cup minus 1 tbsp)
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp gorund cloves
• 3/4 cups water
• 1 3/4 cups dark brown sugar
• 1/2 cup vegetable oil
• 2 large eggs, lightly beaten
• 1 3/4 cup bleached all-purpose flour
• 1 tsp baking soda
• 3/4 tsp salt

1. Adjust oven rack to middle position and heat oven to 350°.
2. Heat pumpkin, cinnamon, nutmeg and cloves in a small saucepan over medium heat until steamy. Stirring continuously, cook until pumpkin is stiff and starts to stick to the pan bottom, about 3 minutes.
3. Transfter to a medium bowl; whisk in 3/4 cup water, then brown sugar, then oil, then eggs until smooth.
4. In a separate bowl, whisk together remaining dry ingredients, then fold into the pumpkin mixture until just combined. Scrap batter into 3 greased miniature disposable loaf pans (or 1 9″ pan). Bake until firm and golden brown, about 50 minutes for miniature loaves and about 70 minutes for a large loaf.
5. Let bread stand for a few minutes. Turn onto a wire rack and cool to room temperature. Slice and serve. recipe doubles easily and freezes well.

 **Personal Review: No Review Yet**

Asparagus Tempura

Recipe & picture courtesy of Rachael Ray

SERVES 6
Prep Time: 15 min
Cook Time: 15 min

• 1/4 cup yogurt
• 2 tablespoons mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 4 cups vegetable oil
• 3/4 cup flour
• 1/2 cup cornstarch
• 1/4 cup sesame seeds (optional)
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup seltzer, at room temperature
• 1 pound asparagus

1. In a small bowl, stir together the yogurt, mayonnaise, mustard and honey.
2. In a large saucepan, heat the oil over medium-high heat until the temperature registers 375° on a deep-fry thermometer.
3. Meanwhile, in a large bowl, whisk together the flour, cornstarch, sesame seeds, salt and baking soda. Whisk in the seltzer until smooth.
4. Add the asparagus to the batter and turn to coat. Transferring one piece at a time, add about one-quarter of the asparagus to the hot oil and cook, turning, until golden and crisp, 1 1/2 to 2 minutes. Drain on paper towels. Repeat with the remaining asparagus, allowing the oil to return to 375° between batches. Serve hot with the dipping sauce.

**Personal Review: No Review Yet** 

Ham and Egg Breakfast Cups with Hash Browns

Recipe & picture courtesy of Family Circle

Makes: 8 servings
Prep: 5 minutes
Bake: 15 minutes

Ham Cups:

• 8 slices sugar-cured deli ham
• 4 tablespoons (1 ounce) shredded reduced-fat sharp Cheddar cheese
• 1 scallion, thinly sliced
• 8 large eggs
• 1/8 teaspoon black pepper

Hash Browns:

• 1 pound Idaho potatoes
• 1 scallion, thinly sliced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon vegetable oil

1. Ham and Egg Cups: Preheat the oven to 400°F. Coat 8 muffin cups with cooking spray. Set aside.
2. Position 1 slice of ham in each of the muffin cups, doubling each slice over to insure that there are no holes in the bottom of the ham “cups.” Sprinkle 1/2 tablespoon of the cheese and about 1/2 tablespoon scallions in the bottom of each cup.
3. Place one raw egg in each ham cup. Sprinkle each egg lightly with pepper. Bake about 15 minutes or to desired degree of doneness. Carefully remove the egg cups using the ham to lift onto serving plates.
4. Hash Browns: Peel potatoes. Grate them using the coarse side of the grater and squeeze out water. Place grated potatoes in a small bowl and toss with scallions, salt and pepper.
5. Heat 1/2 tablespoon vegetable oil in a nonstick 10-inch skillet over medium-high heat until very hot. Place potato mixture in pan and flatten to cover bottom with a spatula. Cook for 7 minutes or until deep, golden brown.
6. Place a dinner plate over skillet and flip them both over, so browned side of hash browns is facing up. Place remaining oil in skillet and reduce heat to medium. Carefully slide hash browns back into skillet and cook for an additional 6 minutes, or until deep golden brown. Remove from pan and cut into wedges.

**Personal Review: No Review Yet** 

Chicken Enchiladas

Recipe courtesy of Family Circle

Makes: 10 enchiladas
Cook: 10 minutes
Prep: 20 minutes
Bake: 23 minutes

• 4 tablespoons unsalted butter
• 1 onion sliced
• 1 pound boneless, skinless chicken breasts, cut into small dice
• 1 can (4 ounces) diced green chiles, drained
• 3 ounces cream cheese
• 1/2 teaspoon salt
• 1/3 cup vegetable oil
• 10 fajita-size flour tortillas
• 1/3 cup half-and-half
• 1 cup grated Monterey jack cheese

1. Heat oven to 350°F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
2. Melt butter in a large nonstick skillet over medium-heat. Add onion and cook for 5 minutes, stirring occasionally. Add chicken and cook 5 more minutes. Stir in chiles, cream cheese and salt. Turn off heat and stir until smooth.
3. Place oil in a small skillet and heat over medium-high heat. Place a tortilla in the oil and cook for a few seconds until tortilla becomes limp. Remove to a paper towel lined tray and repeat with the remaining tortillas.
4. Spoon about 1/3 cup of the filling down the center of each tortilla. Roll and set seam side down in baking dish. Pour half-and-half evenly over the top and sprinkle with the grated cheese.
5. Bake uncovered at 350°F for 23 minutes or until top is golden. Allow to cool slightly before serving.

**Personal Review: No Review Yet**

Corn and Salsa Tortilla Soup

Recipe & picture courtesy of Rachael Ray

• 3 poblano chiles
• 6 corn tortillas, halved then cut crosswise into 1/2-inch-thick strips
• 3 tablespoons vegetable oil
• 1 teaspoon ground cumin
• Salt
• 6 ears fresh corn, kernels scraped from the cob, or two 10-ounce boxes frozen corn kernels
• 1 red onion, chopped
• 3 cloves garlic, chopped
• Pepper
• One 32-ounce container (4 cups) vegetable broth
• One 14.5-ounce can fire-roasted diced or crushed tomatoes
• 1 avocado, chopped
• 1 lime, halved
• 2 tablespoons cilantro leaves
• 1/4 cup sour cream

1. Preheat the broiler. Broil the poblanos until blackened, 10 minutes. Transfer to a bowl, cover and let cool. Peel, seed and chop the poblanos.
2. Preheat the oven to 400°. On a baking sheet, toss the tortilla strips with 1 tablespoon oil and the cumin. Bake until golden, about 10 minutes; season with salt.
3. Meanwhile, in a large, deep skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add the corn and cook until charred at the edges, 10 to 12 minutes. Add the red onion and garlic, season with salt and pepper and cook until the onion is softened, about 5 minutes. Stir in the broth, tomatoes and poblanos.
4. Divide the tortilla strips among 4 soup bowls. Add the avocado and a squeeze of lime juice. Ladle the soup over the avocado. Top with cilantro; serve with the sour cream.

**Personal Review: No Review Yet**