Harvest Creamy Corn “Choup”

Recipe & picture courtesy of Rachael Ray

4 Servings
Prep 5 min
Cook 25 min

• 2 tablespoons extra-virgin olive oil (EVOO)
• 4 slices bacon, chopped
• 1 onion, chopped
• 1/2 red bell pepper, seeded and chopped
• 1 pound small potatoes, cut into small chunks
• 4 to 5 large ears corn, kernels scraped from the cobs, or one 10-ounce box frozen corn
• 1 medium or 2 small zucchini, finely chopped
• 5 to 6 sprigs thyme
• 1 bay leaf
• 1 teaspoon paprika
• 3 tablespoons flour
• One 32-ounce container (4 cups) chicken broth
• 1 cup milk
• 1 cup heavy cream
• 1/2 cup chopped flat-leaf parsley
• Salt and pepper
• Hot pepper sauce
• Oyster crackers or popcorn, to pass around the table

1. In a medium soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the bacon and cook until crisp at the edges. Add the onion and bell pepper and cook until softened, about 4 minutes. Add the potatoes, corn, zucchini, thyme, bay leaf and paprika and cook for 4 minutes. Sprinkle the flour into the pot, stir and cook for 1 minute. Gradually stir in the broth and simmer until thickened a bit. Stir in the milk, cream and parsley and simmer until the potatoes are tender, about 8 minutes.
2. Season the corn choup to taste with salt, pepper and hot pepper sauce and serve with crackers or popcorn to float on top.

**Personal Review: No Review Yet**

Turkey Burgers with Zucchini Relish

Recipe & picture courtesy of Rachael Ray

Serves 4

• 2 pounds ground turkey breast
• 1/3 cup finely chopped flat-leaf parsley (a generous handful)
• 1 tablespoon grill seasoning
• 1 tablespoon Dijon mustard
• 2 teaspoons poultry seasoning
• 1 tablespoon extra-virgin olive oil (EVOO)
• 4 slices sharp cheddar cheese
• 1 small zucchini, finely chopped
• 1/4 red bell pepper, seeded and finely chopped
• 1/2 small red onion, finely chopped
• 2 tablespoons thyme leaves, finely chopped
• 2 teaspoons hot pepper sauce
• Juice of 1 lime
• Salt
• 4 sandwich-size English muffins, preferably sourdough, fork split
• Softened butter, for spreading
• 4 red leaf lettuce leaves

1. In a medium bowl, combine the ground turkey, parsley, grill seasoning, mustard and poultry seasoning. Form 4 patties; using your thumb, make an indentation in the center of each to prevent bulging while cooking.
2. In a large nonstick skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the patties and cook until the juices run clear, 6 to 7 minutes on each side. During the last few minutes of cooking, top each burger with a cheddar slice, tenting loosely with foil to melt the cheese.
3. Meanwhile, in a small bowl, combine the zucchini, bell pepper, red onion, thyme, hot sauce and lime juice. Season with salt.
4. Toast and butter the English muffins. Set a lettuce leaf and burger on each muffin bottom and top with some zucchini relish and a muffin top.

**Personal Review: No Review Yet**

Beef and Beer Chili

Recipe & picture courtesy of My Recipes

Serves 4

• 1 1/2 cups chopped red onion (about 1 medium)
• 1 cup chopped red bell pepper (about 1 small)
• 8 ounces extralean ground beef
• 2 garlic cloves, minced
• 1 1/2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1 (19-ounce) can red kidney beans, drained
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 1 (14-ounce) can low-sodium beef broth
• 1 (12-ounce) bottle beer (such as Budweiser)
• 1 tablespoon yellow cornmeal
• 1 tablespoon fresh lime juice

1. Combine first 4 ingredients in a large Dutch oven over medium-high heat.
2. Cook 5 minutes or until beef is browned, stirring to crumble. Stir in chili powder, cumin, sugar, and salt; cook 1 minute.
3. Add oregano and next 4 ingredients (through beer) to pan; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in cornmeal; cook 5 minutes. Stir in juice.

**Personal Review: No Review Yet**

Spanish Fideos with Shrimp

Recipe & picture courtesy of Rachael Ray

Makes 4 servings

• Salt
• 1 pound thin egg noodles (fideos), broken into 2-inch pieces
• 1/4 cup extra-virgin olive oil (EVOO)
• 1 large red bell pepper, finely chopped
• 1 bunch scallions, chopped
• 4 large cloves garlic, grated or finely chopped
• 1 pound medium shrimp-peeled,deveined and chopped
• 2/3 cup chopped flat-leaf parsley (a couple of generous handfuls)
• 1/3 cup dry sherry
• 1/4 cup soy sauce
• Hot pepper sauce
• 1/4 cup slivered almonds, toasted

1. Bring a large pot of water to a boil, salt it, add the noodles and cook until al dente. Drain, reserving 1 cup of the pasta cooking water.
2. In a large skillet, heat the EVOO, 4 turns of the pan, over medium-high heat until rippling. Add the bell pepper and cook, stirring occasionally, for 3 minutes. Add the scallions and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 2 minutes.
3. Add the noodles to the shrimp mixture; toss to coat. Add the parsley, sherry, soy sauce and a little hot sauce. Stir in the reserved pasta cooking water. Top with the nuts.

**Personal Review: YUM! This was sooo easy to make and it tasted wonderful! I used angel hair pasta instead of the fideos – I could find them. It was gobbled up quickly!**

Parmesan Crescent-Topped Chicken A La King

Recipe & picture courtesy of Pillsbury

Prep Time: 40 Min
Total Time: 1 Hr
Makes: 8 servings

Casserole

• 2 tablespoons butter
• 1 1/2 lb. boneless skinless chicken breast halves, cut into bite-sized pieces
• 1 1/2 cups carrot strips (1 1/2×1/4×1/4 inch)
• 1 1/2 cups cut fresh green beans or Green Giant® Valley Fresh Steamers^TM frozen cut green beans
• 1 cup thin red bell pepper strips (1 medium)
• 1/2 cup sliced green onions
• 1/2 cup all-purpose flour
• 1/2 teaspoon dried Italian seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 3/4 cups Progresso® Chicken Broth (from 32-oz. carton)
• 3/4 cup milk
• 1/4 cup grated Parmesan cheese

Topping

• 1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
• 1 egg white, beaten
• 2 tablespoons grated Parmesan cheese

1. Heat oven to 375°F. In large skillet, melt 2 tablespoons butter over medium-high heat. Add chicken; cook and stir 3 minutes. Add carrots, green beans, bell pepper and onions; cover and cook until chicken is no longer pink and vegetables are crisp-tender, stirring occasionally.
2. Lightly spoon flour into measuring cup; level off. Add flour, Italian seasoning, salt and pepper to skillet. Stir in broth and milk. Bring to a boil, stirring constantly. Stir in 1/4 cup Parmesan cheese. Spoon into ungreased 2 1/2-quart oval casserole or 13×9-inch (3-quart) baking dish.
3. Separate dough into 8 triangles. Starting at short side of triangle, roll each triangle up halfway. Arrange over hot chicken mixture with tips toward center. DO NOT OVERLAP. Brush crescent rolls with egg white; sprinkle with 2 tablespoons Parmesan cheese.
4. Bake at 375°F. for 15 to 20 minutes or until crescent rolls are golden brown.

**Personal Review: No Review Yet**

Southwest Steak and Peppers

Recipe & picture courtesy of Parents

Makes: 6 servings
Cook: 8 minutes
Prep: 10 minutes
Broil: 14 minutes
Freeze: at 450 degrees F for 5 minutes

• 2 red peppers, sliced
• 2 green peppers, sliced
• 2 medium-size onions, sliced
• 2 Tbs. olive oil
• 1/2 tsp. chili powder
• 1-1/2 pound flank steak
• 1/8 tsp. salt
• 1 jar (16 ounces) marinara sauce
• 1 cup chipotle-flavored cheddar cheese
• baked French fries, for serving, optional

1. In a large nonstick skillet, saute peppers and onions in olive oil over medium-high heat for 8 minutes. Season with chili powder. Season flank steak with salt and pepper. Broil 5 to 7 minutes per side or until internal temperature registers 145 degrees F on an instant-read thermometer.
2. Slice and place in a baking dish. Heat 1 cup of the marinara sauce. Spoon pepper mixture and heated sauce over the top. Sprinkle cheddar cheese over the peppers and bake at 450 degrees F for 5 minutes. Serve with fries if desired and the remaining marinara sauce.

**Personal Review: No Review Yet**

Bacon, Cheese & Tomato Crescents

Recipe & picture courtesy of Kraft Foods

Prep Time: 15 min
Total Time: 30 min
Makes: 8 servings, one filled crescent each

• 1 can (8 oz.) refrigerated crescent dinner rolls
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1/4 cup finely chopped tomatoes
• 1/4 cup finely chopped red peppers
• 4 slices OSCAR MAYER Bacon, crisply cooked, drained and chopped

1. Preheat oven to 375ºF. Separate dough into eight triangles; spread with cream cheese. Top evenly with remaining ingredients.
2. Roll up, starting at shortest side of each triangle. Place, point-sides down, on baking sheet.
3. Bake 12 to 15 min. or until golden brown. Serve warm.

**Personal Review: No Review Yet**

Stuffed Shells with Vegetable Bolognese Sauce

Recipe & picture courtesy of Ragu

Preparation time: 30 mins
Cook time: 45 mins
Servings: 8

• 1 container (15 oz.) ricotta cheese
• 1 cup shredded mozzarella cheese (about 8 oz.)
• 1/4 cup grated Parmesan cheese
• 1 Tbsp. olive oil
• 1 large sweet onion, finely chopped
• 1 medium zucchini, chopped
• 1 large carrot, chopped
• 1 medium red or orange bell pepper, chopped
• 1 jar (1 lb. 10 oz.) Ragu® Old World Style® Meat Pasta Sauce
• 2 cups chopped baby spinach leaves
• 1 box jumbo shells pasta (about 24 shells), cooked and drained

1. Preheat oven to 350°. In medium bowl, combine ricotta, 1/2 cup mozzarella and parmesan cheese; set aside.
2. In 4-quart saucepan, heat olive oil over medium-high heat and cook onion, zucchini, carrot and red pepper, stirring occasionally, 5 minutes or until vegetables are tender. Stir in Meat Sauce. Bring to a boil over high heat. Stir in spinach. Reduce heat to low and simmer, stirring occasionally, 5 minutes.
3. Meanwhile, evenly stuff shells with cheese mixture. In 13 x 9-inch baking dish sprayed with nonstick cooking spray, arrange shells. Pour sauce mixture over shells. Sprinkle with remaining 1/2 cup mozzarella cheese.
4. Bake covered 30 minutes or until heated through and cheese is melted.

**Personal Review: No Review Yet**

Ratatouille Wraps

Recipe & picture courtesy of Rachael Ray

SERVES 4
Prep Time: 15 min
Cook Time: 25 min

• 1/2 cup extra-virgin olive oil
• 2 eggplants (about 1 pound), cut into 1/2-inch cubes
• 1 pound zucchini, halved lengthwise and thinly sliced crosswise
• 1 onion, halved and thinly sliced
• 1 red bell pepper, thinly sliced
• Salt and pepper
• 3 tomatoes (about 1 pound), chopped
• 1/2 teaspoon dried thyme
• 4 large whole wheat wraps
• 8 ounces crumbled goat cheese (or Pepper Jack Cheese)

1. In a large nonstick skillet, heat 2 tablespoons olive oil over medium heat. Add the eggplant and cook, stirring, until golden, about 5 minutes. Add 2 tablespoons olive oil, the zucchini, onion, bell pepper and 1/4 teaspoon each salt and pepper and cook, stirring, until crisp-tender, about 6 minutes. Stir in the tomatoes and thyme, partially cover and cook until tender, about 5 minutes; season with salt and pepper. Simmer, uncovered, for 2 minutes more to cook off any liquid. Transfer to a large bowl and wipe the skillet clean.
2. Lay the wraps on a work surface. Sprinkle one-quarter of the cheese in the center of each wrap and top with 1 cup ratatouille. Fold burrito-style to enclose.
3. In the same skillet, heat 2 tablespoons olive oil over medium heat. Add 2 wraps, seam side down, and cook, turning once, until golden, about 4 minutes. Repeat with the remaining olive oil and wraps.

**Personal Review: No Review Yet**

Saucy Chicken Italiano

Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 28 min
Makes: 4 servings

• 4 small boneless skinless chicken breast halves (1 lb.)
• 1 onion, thinly sliced, separated into rings
• 1 red pepper, cut into thin strips
• 1 cup fat-free reduced-sodium chicken broth
• 1/2 cup KRAFT Classic Caesar Dressing
• 1 cup KRAFT Finely Shredded Italian* Five Cheese Blend

1. Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 5 min. on each side or until cooked through (165ºF).
2. Add vegetables, broth and dressing; cover. Cook on medium heat 6 to 8 min. or until vegetables are crisp-tender.
3. Spoon vegetables onto platter; top with chicken, sauce and cheese.

Serving Suggestion: Serve over hot cooked pasta, such as linguine or fettuccine.

**Personal Review: YUM!!!  This was really simple to make and tasted great.  I think I might marinate the chicken in the dressing before hand next time to give it a little bit more flavor.  I loved this – I went back for seconds and Jason was excited to take the rest into work for leftovers.**