Beer and Cheese Soup

Recipe & picture courtesy of Rachael Ray

4 Servings
Prep 10 min
Cook 20 min

• 5 tablespoons butter
• 2 carrots, finely chopped
• 2 leeks, white and light green parts only, finely chopped
• Salt and pepper
• 1/3 cup flour
• 3 cups milk
• One 12-ounce bottle amber beer, such as Dos Equis
• 1-1/2 tablespoons Dijon mustard
• 10 ounces sharp cheddar cheese, grated (about 3 1/2 cups)
• Croutons, for garnish

1. In a large saucepan, melt the butter over medium heat. Add the carrots and leeks, season with salt and pepper and cook, stirring, until soft, 10 minutes. Add the flour and cook, stirring often, for 2 minutes.
2. Slowly pour in the milk, whisking constantly. Increase the heat to medium-high, add the beer and mustard and bring the soup to a boil, whisking constantly. Reduce the heat to low and simmer, whisking, until creamy and thickened, about 10 minutes.
3. Remove the pan from the heat. Whisk in the cheese 1 handful at a time until combined. Season to taste with salt and pepper. Top with the croutons.

**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**

Seared Scallops and Tenderloin Steaks in Manhattan Sauce

Recipe & picture courtesy of Rachael Ray

Makes 2 servings

• 1 tablespoon extra-virgin olive oil (EVOO), 1 turn of the pan, plus more for drizzling
• Four 1-inch-thick beef tenderloin steaks (about 4 to 6 ounces each)
• Salt and freshly ground pepper
• 8 large diver sea scallops, trimmed
• 1 large shallot, finely chopped
• 2 garlic cloves, finely chopped
• 1/4 cup sweet vermouth
• 2 tablespoons unsalted butter
• 1 pound asparagus, trimmed
• Juice of 1/2 lemon
• 2 tablespoons chopped or snipped chives

1. Drizzle some EVOO over the steaks and season with salt and pepper. Get a large nonstick skillet screaming hot and add the meat. Cook the meat over high heat for 3 minutes on each side for medium rare, 4 for medium to medium-well. Remove the meat from the skillet and pull the pan off the heat to cool.
2. Drizzle some EVOO over the scallops and season them with salt and pepper. Get another large skillet screaming hot and cook the scallops over high heat for 2 to 3 minutes on each side, until caramelized.
3. Bring 2 inches of water to a boil in a medium skillet.
4. Return the meat pan to medium heat and add the EVOO, 1 turn of the pan. Add the shallot and garlic and cook for 2 minutes. Add the vermouth and reduce by half, about 30 seconds. Add the butter to the pan to finish the Manhattan sauce.
5. Add the asparagus to the boiling water and cook for 2 to 3 minutes. Remove the asparagus and dress with the lemon juice and a drizzle of EVOO; season with salt and pepper.
6. Place 2 steaks on each plate and drizzle with the Manhattan sauce. Place 2 scallops on top of each of the steaks and garnish with the chives. Serve the asparagus alongside.

**Personal Review: This came out amazing and I was really surprised by how easy this recipe really is. The end result is mouth watering, the steaks were so tender. I loved the idea of lemon juice on the asparagus, I usually just add butter. Jason was thrilled with this dinner as well, it will continue to be a “special occasion” dinner.**

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!**

Chicken with Sherry-Soy Sauce

Recipe & picture courtesy of My Recipes

Makes 4 servings

• Cooking spray
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup dry sherry
• 1 tablespoon sugar
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons red wine vinegar
• 1/8 teaspoon crushed red pepper
• 1 teaspoon sesame oil
• 1/4 cup thinly sliced green onions, optional

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and black pepper. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Remove from pan; keep warm.
2. Add sherry, sugar, soy sauce, vinegar, and red pepper to pan; scrape pan to loosen browned bits. Bring to a boil; cook 1 minute. Stir in oil.

**Personal Review: This was really easy to make and it turned out wonderful. Very quick, very simple.**

Lemon Cream Chicken with Champagne Risotto and Asparagus

Recipe & picture courtesy of Rachael Ray

TWO SERVINGS

• 3 cups chicken broth
• 5 tablespoons extra-virgin olive oil (EVOO)
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 cup arborio rice
• Salt and pepper
• 1 split champagne or sparkling wine
• 3/4 cup heavy cream
• One 3-inch piece peel and juice of 1 lemon
• 1 pinch cayenne pepper
• 2 skinless, boneless chicken breast halves
• 1/8 pound sliced pancetta, chopped
• 1 small bunch asparagus, cut on an angle into 1-inch pieces
• 1 large shallot, thinly sliced
• 1/2 cup grated parmigiano-reggiano cheese
• 3 to 4 sprigs thyme, leaves stripped and chopped

1. In a medium saucepan, heat the chicken broth over low heat. In a medium skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the onion and garlic to the skillet and cook until softened, 3 to 4 minutes. Add the rice and toss to coat; season with salt and pepper. Stir in the champagne and boil to evaporate slightly, about 2 minutes.
2. Stir a couple of ladlefuls of warm chicken broth into the rice and cook, stirring occasionally, until the liquid evaporates. Add more broth, a few ladlefuls at a time, reserving 1/2 cup. Cook until creamy, stirring occasionally, about 18 minutes.
3. While the risotto cooks, in a small saucepan, cook the cream, lemon peel and cayenne over medium-low heat until slightly reduced, about 15 minutes.
4. Meanwhile, season the chicken breasts with salt and pepper. In a nonstick skillet, heat 2 tablespoons EVOO , 2 turns of the pan, over medium-high heat. Add the chicken and cook for about 6 minutes on each side. Transfer to a cutting board (reserving the skillet); add the reserved 1/2 cup chicken broth to the pan juices in the skillet and stir. Stir this liquid into the risotto as it cooks.
5. In the nonstick skillet, heat the remaining 1 tablespoon EVOO , 1 turn of the pan, over mediumhigh heat. Add the pancetta and cook for about 3 minutes. Add the asparagus and shallot and cook, stirring, for 3 more minutes.
6. To serve, stir the cheese and thyme into the risotto and spoon generous portions onto plates. Slice the chicken breasts on an angle and fan out over the risotto. Discard the lemon peel from the reduced cream; spoon over the chicken. Pour the lemon juice over the asparagus and toss; spoon around the risotto.

**Personal Review: No Review Yet**

Caramel Apple Cobbler

Recipe & picture courtesy of Rachael Ray

SIX SERVINGS
Prep Time: 15 min
Bake Time: 1 hr (plus cooling)

• 8 apples-peeled, cored and cut into 1/2-inch-thick wedges
• 1/2 cup heavy cream
• 1 cup brown sugar
• 3/4 cup granulated sugar
• 1/4 cup brandy
• 1 1/2 sticks (6 ounces) plus 2 tablespoons unsalted butter, chilled
• 1 tablespoon pure vanilla extract
• 3/4 teaspoon salt
• 1 1/2 cups flour
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped pecans, toasted
• 2 cups whipped cream, for serving

1. Preheat the oven to 375°. Grease a 9-by-13-inch baking dish; add the apples. In a saucepan, bring the heavy cream, 1/2 cup brown sugar, 1/2 cup granulated sugar, the brandy, 2 tablespoons butter, the vanilla and 1/2 teaspoon salt to a boil, whisking. Lower the heat to medium and cook until thickened, about 5 minutes; pour over the apples.
2. In a food processor, combine the flour, remaining 1/2 cup brown sugar, 1/4 cup granulated sugar, 1/4 teaspoon salt and the cinnamon. Cut the remaining 1 1/2 sticks butter into 1/2-inch pieces; add to the flour mixture and pulse until coarse crumbs form; stir in the nuts.
3. Scatter the topping over the apples and bake until golden, 1 hour. Let cool for 10 minutes. Serve with the whipped cream.

**Personal Review: No Review Yet**

Asparagus and Chicken Carbonara

Recipe & picture courtesy of My Recipes

Serves 5

• 8 ounces uncooked spaghetti
• 2 cups (1-inch) slices asparagus (about 3/4 pound)
• 1/2 cup egg substitute
• 1/2 cup evaporated fat-free milk
• 2 teaspoons olive oil
• 1/2 cup chopped onion
• 1/4 cup dry vermouth
• 2 cups chopped skinless, boneless rotisserie chicken breast meat
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• 3 tablespoons finely chopped fresh flat-leaf parsley
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 bacon slices, cooked and crumbled

1. Cook pasta in boiling water 10 minutes or until al dente; add asparagus during final 2 minutes of cooking. Drain pasta mixture in a colander over a bowl, reserving 1/3 cup cooking liquid. Combine reserved cooking liquid, egg substitute, and milk, stirring with a whisk.
2. Heat a large nonstick skillet over medium-high heat. Add oil and onion to pan; sauté 2 minutes. Add vermouth; cook 1 minute. Add pasta mixture; stir to combine. Remove from heat; stir in milk mixture, chicken, and cheese. Place pan over medium heat, and cook 4 minutes or until slightly thick, stirring frequently. Remove from heat; stir in parsley, salt, pepper, and bacon. Serve immediately.

**Personal Review: No Review Yet**

French Onion Soup

Recipe courtesy of Family Circle

Makes: 6 servings
Prep: 10 minutes
Cook: 28 minutes
Broil: 7 minutes

• 3 tablespoons unsalted butter
• 4 large onions (about 2-1/2 pounds total), halved and thinly sliced
• 1 teaspoon sugar
• 2 teaspoons all-purpose flour
• 2 cans (14-1/2 ounces each) beef broth (not condensed) (see Note)
• 1/4 cup sherry or red wine
• 6 1/2-inch thick sliced French bread, cut on a slight diagonal
• 1/4 pound Gruyere or Swiss cheese

1. Melt butter in a large, deep pot (one that has a lid) over medium heat. Add onions, and stir to coat with butter. Cover; cook 15 minutes, stirring occasionally until onions are very soft and begin to turn golden brown.
2. Uncover and increase heat to medium-high. Stir in sugar. Cook, uncovered, 6 to 7 minutes, stirring often. Sprinkle with flour and cook 1 minute longer. Stir in broth, sherry or wine and 1 cup water. Simmer, uncovered, for 5 minutes.
3. Heat broiler. Spread bread slices onto a baking sheet; toast under broiler for 1 to 2 minutes per side (or use a toaster). Set aside. Place six oven-proof bowls or crocks onto baking sheet. Divide soup evenly among bowls (about a cup in each).
4. Use a vegetable peeler or cheese plane to thinly slice pieces of cheese. Place slice of toast on each serving of soup, top with cheese. Heat under broiler for 3 minutes, or until cheese is melted and bubbly. Carefully remove from oven and serve warm.

Note: Try reduced-sodium broth, if desired.

**Personal Review: No Review Yet** 

Roasted Red Pepper Lasagna

Recipe & picture courtesy of Better Homes & Gardens

Serves 4-6
Prep: 20 minutes
Bake: 50 minutes

• Nonstick cooking spray
• 2 cups red pasta sauce, such as portobello mushroom or garden vegetable
• 6 no-boil lasagna noodles
• 1/2 of a 15-oz.container ricotta cheese
• 6 oz. goat cheese or shredded mozarella cheese ( 1-1/2 cups)
• 1 Tbsp. Chianti or other red wine (optional)
• 1/4 cup finely shredded Parmesan cheese
• 1 cup roasted red sweet peppers, drained well and cut into strips

1. Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with cooking spray. Spoon 1/3 cup of the sauce in the dish. Top with 2 lasagna noodles. In a small bowl stir together the ricotta cheese, 1 cup of the goat cheese, and, if desired, the Chianti. Spoon half the mixture over the noodles in the dish. Sprinkle with 2 tablespoons Parmesan. Top with half the red pepper strips. Spoon half the remaining sauce on the pepper layer.
2. Top with 2 more noodles, the remaining ricotta mixture, and remaining peppers. Add 2 more noodles and the remaining sauce. Dot top with remaining goat cheese and sprinkle with remaining Parmesan.
3. Cover with foil. Bake for 50 minutes. Let stand, covered, on a wire rack for 20 minutes before serving.

  **Personal Review: Let’s just say I have never seen grown men inhale food as quickly as I did when I made this.  It tasted wonderful!  I browned some ground beef along with some onions, mixed the meat and onions in with the pasta sauce and layered as instructed.**