Creamy BLT Spread

Servings:  ~4 cups
Prep Time: 10 minutes
Cook Time:  10 minutes
Difficulty:  Level I

Ingredients

• 1 package of quality bacon
• 2 scallions
• 1 pint grape tomatoes
• 1.5 cup shredded sharp cheddar cheese
• 1 cup sour cream
• 1 cup Duke's mayonnaise
• 2 tbsp chopped thyme
• 1 tbsp chopped basil
• 2 tbsp salt
• 1-2 tbsp Frank's Red Hot Sauce
• Baguette slices or crackers
• Parsley for topping

Directions

Preheat the broiler on low with a rack 8" from burner.  Arrange bacon on broiler tray and broil for ~10 minutes, flipping at 5 minutes.  Be sure to remove pieces just as they turn crispy but before they burn.

In the meantime, dice the white portion of the scallions and chop the green section in to rings.  Add to a medium mixing bowl. Next, slice the tomatoes into pieces and gently remove some of the juice and seeds by pressing the side of wide-bladed knife into the slices with your palm.  Add the rest of the ingredients.

Once the bacon is cooked and cooled, chop into small chunks and add to the rest of the ingredients.  Mix thoroughly and chill for an hour before serving.  Top with parsley for a nice presentation.

Chef's Notes

• This recipe works great with low or fat free sour cream and mayonnaise.  The bacon is essential though!
• You can adjust the amount of mayo and sour cream to change the consistency of the dip but don't over do it, their flavor can overpower.
• Consider doubling this recipe.  Trust me you'll need it!

Basil Thai Chicken with Summer Squash & Zucchini

 

(Copyright 2010 http://www.somedaygourmet.com/)

Prep Time: 30 Minutes
Cook Time: 10 Minutes
Difficulty: Level 1
Yield: 3-4 servings

Inspired by: Rachel Ray - Spicy Thai Chicken

Ingredients

• 2 Large Chicken Breasts
• 1/2 Vidalia Onion
• 1 Squash
• 1 Zucchini
• 1 Packed Cup of Fresh Basil (approx.)
• 2 Scallions
• 2 Tbsp Minced Garlic
• 3 Tbsp Canola Oil
• 4 Tbsp Low Sodium Soy Sauce
• 2 Tbsp Fish Sauce (Found in Thai section of grocery store)
• 2 Tbsp Sriracha Sauce (mild but noticable heat, add more if you desire but caution!)
• 2-3 Tbsp Freshly Squeezed Lime Juice (use other half for garnish)
• 1 Tbsp Cracked Black Pepper
• 2 Dozen Roasted Peanuts, crushed
• Jasmine Rice
• Large Electic Wok or Non-stick Frying Pan

Directions

Begin prep work by washing squash, zucchini, basil (if necessary) and scallions (if necessary).  Chop the squash and zucchini into 1/2" cubes or bigger so that each piece has some of the skin.  Set aside.  Next dice the onion and scallions and set aside in a different bowl.  Finally, roll the basil leaves into a clump and rough chop into strips, place in a 3rd small bowl.

If serving with rice, turn the water on to begin to boil at this point.  Follow the directions on the rice package (usually add into boiling water, cut the heat and let simmer for 15 minutes or so until the water is absorbed).

Clean and remove fat/skin from the chicken breasts.  Slice into 1/2" strips and then cut each strip into bit size chunks.  Not too small here as you dont want the chicken to dry out during the high-heat cooking.

Add 2 Tbsp of canola oil to the Wok and preheat to High Heat (400 degrees).  When ready, carefully add the chicken using tongs and make one layer of chicken along the bottom of the pan.  Let cook for a minute or so until the bottoms begin to golden and then stir.  Repeat until the chicken is mostly golden, no more than 5 minutes total for this step.

Push the chicken out of the center and around the edges.  Add 1 tbsp canola oil to the center of the Wok followed by the onions and scallions and let sizzle for 1 minute.  Then fold the chicken into the onion mixture and push everything back out to the edges.  Add the squash & zucchini and the minced garlic to the center of the Wok and cook for 1 minute.  Fold the chicken & onion mixture into the veggies in the center and add the soy sauce, sriracha, fish sauce, lime juice and cracked pepper.  Cook for 1 more minute and then add the chopped basil.  Gently stir until the basil is wilted.

Cut the heat, sprinkle with the chopped peanuts, and serve!  Garnish with a few cilantro sprigs and a slice of lime.

Spicy Shrimp and Bowties tossed with Sun-Dried Tomatoes, Basil, Roasted Pine Nuts & EVOO

(Copyright © 2010 Someday Gourmet)

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Level 1
Yield: 4 Servings

Ingredients

• 1 lb box of Bowtie Pasta
• 1-1 1/2 lb Medium Raw Shrimp – Cleaned, shelled and beheaded
• 1 small jar of Sun-Dried Tomatoes in oil (or soak dried ones in oil for 15 minutes)
• 4oz (or so) of Pine Nuts
• 4 Tbsp Finely Chopped Basil
• 1 Tbsp red pepper flakes
• 4 Tbsp EVOO (can use the oil from the tomatoes jar if there is enough)

Directions
Preheat oven to Broil (Hi) and bring a medium/large pot of water to a boil to cook the box of pasta.

Combine the EVOO and red pepper flakes and basil in a mixing bowl.  Add the sun-dried tomatoes, pine nuts, and shrimp and gently coat thoroughly with the oil mixture.  Spread the mixture out on foil lined baking sheet and make sure that the shrimp are flat and have some room around them.

Once the water begins to boil, add the pasta and put the baking sheet in the oven.

Broil 4" from the top coils for 4 minutes on one side and then flip the shrimp and broil for another 3-4 minutes on the other side.

Drain the pasta and add all of the contents of the foil into the pasta dish and gently toss.  Add another tbsp of EVOO if necessary.  Serve with shredded-style grated parmesan.

Chef’s Notes

• Easily sub in diced chicken or pork – same procedure.
• Shrimp can be fickle, keep a close eye on them as they cook
• Recommended Wine Pairing - Barefoot's Pinot Grigio or Lodi Zindfandel