Creamy Baked Mac & Cheese

From The Chunky Chef

1 lb. cavitappi pasta
1/2 cup unsalted butter
1/2 cup all purpose flour
2 cups whole milk
2 cups half and half
4 cups shredded medium cheddar cheese divided (measured after shredding)
2 cups shredded Gruyere or parmesan cheese divided (measured after shredding)
1/2 Tbsp. salt
1/2 tsp. black pepper
1/4 tsp. smoked paprika

1/2 Tbsp. onion powder

Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13"). Set aside.

Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.

While water is coming up to a boil, shred cheeses and toss together to mix, then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.

Melt butter in a large saucepan over MED heat. Sprinkle in flour and whisk to combine. Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the half and half, while whisking constantly, until smooth. Slowly pour in the remaining half and half plus the whole milk, while whisking constantly, until combined and smooth.

Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi thinned out condensed soup.

Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.

In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of shredded cheeses, then top that with the remaining pasta mixture.

Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown.

Lemon Ricotta Pancakes

Serves 4-5
Best to make batter 3 days in advance for it to firm up.

9 egg yolks
6 egg whites
1/3 cup all-purpose flour
1/3 cup unsalted butter, melted
1/2 cup granulated sugar
1 cup skim ricotta cheese
1/4 cup of 2% cottage cheese 
6 Tablespoons freshly grated lemon zest
1 Tablespoon fresh lemon juice
1 teaspoon kosher salt
1 teaspoon baking powder

1 Tbsp Unsalted butter for the skillet

Seperate Eggs.

Pour egg whites into mixing bowl and whisk the whites on high speed until they form stiff peaks. Once peaks are formed, reduce the speed to low.

Add egg yolks one at a time to the whites, beating after each addition.

Slowly add 1/3 cup melted butter. Continue to whisk on low speed until the ingredients are well combined.

Turn off the mixer and add the sugar, ricotta, lemon zest, lemon juice, salt, and baking powder. Whisk for 1 minute at medium speed, then reduce the speed to low.

Slowly add the flour. Mix to combine the flour for about 1 minute. Stop the mixer and scrape the sides and bottom of the bowl with a spatula to eliminate any remaining dry spots.

Mix again at medium speed for about 1 minute until everything is just combined.

Place the batter in the fridge for up to 3 days. Lightly fold batter before cooking.

Cilantro Paneer & Chickpea Curry

Serves 4

2 cans chickpeas, drained & rinsed
10 ounce bag spinach
8 ounces paneer, torn in small pieces
1/2 cup cream
1/2 cup cilantro sauce (see below)
2 Tbsp yellow curry paste

Set aside:
1/2 cup labneh or greek yogurt
2/3 cup crispy fried onions
1/2 tsp crushed red pepper flakes (optional)
naan, for serving

Cilantro sauce: 
3 oz cilantro stems and leaves
juice of 1 lime
6 Tbsp water
2 tsp olive oil
salt & pepper

Preheat oven to 450. Prepare cilantro sauce in blender. 

Combine the first six ingredients with 1/4 cup of hot water in a 9x13 (or larger) baking dish. It is helpful to mix up the curry paste with the water first. Stir well to combine. 

Cover tightly with foil and bake at 450 for 26-28 minutes. Add the labneh after removing from the oven. Warm the naan while you top the dish with the fried onions and pepper, if using. 

Ginger-Ponzu Turkey Patties with Broccoli-Cabbage Salad & Sweet Chili Mayo

16 oz broccoli
2 Tbsp ginger
4 green onions, sliced and separated (whites and greens)
1/4 c mayo
2 oz sweet chili sauce
20 oz ground turkey
24 ml ponzu sauce
1 Tbsp chicken stock concentrate
1 cup panko breadcrumbs
8 oz shredded red cabbage
3 oz sesame dressing

Preheat oven to 450 and place rack on top position. Toss broccoli on a baking sheet with oil, salt, and pepper. Roast on top rack until browned and tender, 12-15 minutes. 

Mix mayo with half the chili sauce in a small bowl. Add water 1 tsp at a time until you reach drizzling consistency.

In a large bowl, combine turkey, ginger, scallion whites, ponzu, stock concentrate, panko, and a little salt and pepper. Form into twelve 1 1/2 inch balls. Heat a drizzle of oil in a large pan over medium-high heat. Cook turkey patties until browned and cooked through, 2-3 minutes per side. 

In a second large bowl, toss together roasted broccoli, cabbage, sesame dressing, half the scallion greens, and remaining chili sauce. Season with salt and pepper. 

Divide salad and patties onto plates and top with a drizzle of the sweet chili mayo and remaining green oinion. 

Southwest Turkey Burgers with Red Pepper Relish

Makes 6 burgers

Southwest Turkey Burgers from Rachael Ray:

• 1 1/4 lbs ground turkey
• 2 cloves minced garlic
• 1/4 red onion or 1 large shallot, finely chopped
• 2 Tbsp. cilantro, finely chopped
• 1/2 bell pepper, finely chopped
• 1 jalapeno, finely chopped
• 2 tsp. cumin
• 1-2 tsp. hot sauce
• 2 tsp. McCormick Montreal Steak Seasoning
• oil for pan
• 4 slices pepper jack or sharp cheddar
• 4 slices bacon, cooked and cut in half
• 6 cheesy kaiser rolls from Safeway

Red pepper relish, from Martha Stewart:

• 2 tsp olive oil
• 2 red bell peppers, chopped very small
• 1/2 red onion, chopped very small
• 1/4 cup red wine vinegar
• 2 Tbsp sugar
• 3/4 tsp white vinegar

Prepare the relish ahead of time: In a medium saucepan, heat olive oil over medium-high. Add bell peppers and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables begin to soften, about 6 minutes. Add red-wine vinegar and sugar and simmer until liquid is evaporated and vegetables are tender, about 15 minutes. Remove from heat and stir in vinegar. Let cool completely, about 1 hour. To store, refrigerate in an airtight container, up to 4 days.

Combine turkey, onion, pepper, and all seasonings. Divide into 6 burgers and cook on a hot grill pan for about 6-7 minutes each side. At the end of cooking, top with two strips bacon and a slice of cheese so that the cheese can melt. Toast the kaiser rolls and top each burger with red pepper relish.

Shrimp Scampi Pizza

From Cooking With Curls

2 tablespoons olive oil
2 tablespoons unsalted butter
3 large cloves fresh garlic minced
.25 cup white wine substitute seafood stock if desired
1 lemon zest and juice
1 pound 16 count fresh shrimp peeled, deveined, and rinsed
1 pound fresh pizza dough
1 cup shredded mozzarella cheese
.25 cup grated Parmesan cheese
.75 teaspoon Italian seasoning


In a large skillet, melt butter and oil over medium-low heat. Add the garlic and lemon zest, cook for one minute.
Add the wine and lemon juice, simmer for 2 minutes.
Add shrimp and cook only until pink. Remove from pan and set aside.
Roll out pizza dough. Place on a cornmeal or parchment paper lined pizza peel.
Brush dough with garlic-lemon sauce from pan. Be generous. but you don’t want your pizza to look like a lake.
Top with shrimp, mozzarella cheese, Parmesan cheese, and sprinkle with Italian seasoning.
Slide pizza onto preheated baking stone and bake for 8 to 10 minutes, until cheese is bubbly.
Serve with red hot pepper flakes.

Korean Fried Chicken

From Kitchen Sanctuary

Chicken and Marinade:
4 chicken breasts - sliced into long thick strips
1 cup (240ml) buttermilk
½ tsp salt
¼ tsp white pepper
¼ tsp garlic

Crispy Coating:
1 ½ cups (180g) plain (all-purpose) flour
1 tsp salt
1 tsp ground black pepper
½ tsp garlic salt
½ tsp celery salt
1 tsp dried thyme
1 tsp paprika
1 tsp baking powder
1 tsp red pepper flakes
vegetable oil for deep frying

Sauce:
2 tbsp gochujang paste
2 tbsp honey
4 tbsp brown sugar
4 tbsp soy sauce
2 cloves garlic - peeled and minced
2 tsp minced ginger
1 tbsp vegetable oil
1 tbsp sesame oil
3 spring onions - sliced into thin strips
1 tsp sesame seeds
½ tsp red pepper flakes

1. Place the chicken in a bowl. Add the buttermilk, salt, pepper and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (up to over night)

2. Preheat the oven to a low heat (to keep cooked chicken warm). Heat a large pan of vegetable oil (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it’s hot enough). You’ll need at least 1 litre (4 cup) of oil.

3. Mix together the crispy coating ingredients in a small bowl.

4. Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated.

5. Once the oil is hot enough, add in 5 or 6 of the chicken tenders. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken.

6. Cook for 3-5 minutes until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it’s no longer pink in the middle, it’s cooked.

7. Place on a tray in the oven to keep warm whilst you cook the rest of the chicken. 

8. Meanwhile make the sauce. Place the gochujang, honey, sugar, soy sauce, garlic, ginger, vegetable oil and sesame oil in a saucepan and stir together. Bring to the boil, then simmer for 5 minutes until thickened.

9. Pour over the crispy chicken and carefully toss together, then top with the spring onions, red pepper flakes and sesame seeds before serving.

Crispy Japanese Tuna Steaks with Stir-Fried Green Beans

Ingredients
Sauce
1/2 cup aquafaba mayonnaise (I like Sir Kensington’s) or regular mayonnaise
2 tbsp. Dijon mustard
1 tbsp. soy sauce, shoyu, or tamari
1 tbsp. sriracha
1 tsp. fresh lime juice
1 tsp. ground ginger
1 clove garlic, grated or pasted
Green Beans & Crispy Tuna
Salt
1 lb. trimmed green beans or haricots verts (small green beans)
1 cup plain breadcrumbs
1/2 cup panko breadcrumbs
3 tbsp. white or black sesame seeds
1 tsp. chili powder or crushed red pepper
1 tsp. granulated garlic
1 tsp. granulated onion
1 tsp. ground ginger
4 sushi-grade tuna steaks (each 6 to 8 oz. and about 1 1/4 inches thick)
About 1/4 cup plus 3 tbsp. safflower, peanut, or canola oil
6 scallions, cut on an angle into 2-inch pieces
3 tbsp. soy sauce, shoyu, or tamari
2 tbsp. mirin or rice wine vinegar
2 tsp. toasted sesame oil
Pepper
Finely chopped chives, for garnish
Preparation
1. In a small bowl, whisk all the ingredients for the sauce.
2. For the green beans, in a large deep skillet, bring a few inches of water to a boil. Prepare a large bowl of ice water. Salt the boiling water and add the green beans. Cook until crisp-tender, about 3 minutes. Drain the green beans and add to the ice water. Let cool, then drain well.
3. Heat a large cast-iron skillet over medium to medium-high.
4. In a shallow dish, mix the plain breadcrumbs, panko, sesame seeds, chili powder, granulated garlic, granulated onion, and ground ginger.
5. Season both sides of the tuna with salt. Coat the tuna with the breadcrumbs, pressing firmly so the crumbs adhere.
6. Add enough safflower oil to the skillet to coat the bottom (about 1/4 cup). When the oil begins to ripple, add the tuna. Cook until deep golden, about 3 minutes per side. Transfer to a wire rack.
7. Meanwhile, in a large nonstick skillet, heat the remaining 3 tbsp. safflower oil, three turns of the pan, over high. When the oil begins to smoke, add the green beans and scallions. Stir-fry until the green beans blister, about 3 minutes. Add the soy sauce, mirin, and sesame oil; season with salt and pepper.
8. Serve the crispy tuna on top of the sauce. Or top the tuna with the sauce. Garnish with chives. Serve with the green beans.
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Copycat Chick Fil A Superfood Salad

 Ingredients

• 4 cups kale, loosely chopped or torn
• Maple vinaigrette to your taste
• 1 bunch broccolini, chopped
• 1/2 cup dried cherries
• Roasted nuts to your taste (I used walnuts)

Instructions

• Combine the kale, broccolini, dried cherries, and nuts in a large bowl.
• Add vinaigrette to the salad, and toss well. Note: I like tossing with the vinaigrette about 15 minutes before I serve it because the kale will soften in the vinaigrette.

Maple Vinaigrette

• 1/4 cup extra-virgin olive oil
• 1/4 cup pure maple syrup (preferably Grade B)
• 2 tablespoon apple cider vinegar
• 1 teaspoon finely grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon kosher salt ,or to taste
• 1/4 teaspoon black pepper ,or to taste

Chocolate Chip Oatmeal Breakfast Bars

INGREDIENTS

1 cup rolled oats 
1/4 cup all-purpose flour (or flour of choice)
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
2 tablespoon coconut oil, melted
1 teaspoon vanilla extract
2 eggs
1/4 cup honey
1 ripe banana, mashed
1/4 cup peanut butter
1/3 cup mini chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees and line an 8x8 pan with parchment paper.

2. To a mixing bowl, combine the oats, flour, baking soda, baking powder, and salt. Mix well.

3. To the dry mixture bowl, add the coconut oil, vanilla extract, eggs, and honey, and peanut butter, and mashed banana. Mix batter using a spoon, and then fold in the chocolate chips.

4. Pour batter in the 8x8 pan and spread evenly. Place in the oven and bake for 25-30 minutes until the top is slightly browned and cooked through.

5. Let cool, and cut into 9 squares. Enjoy!

Herb and Garlic Crusted Pork Roast

Prep 25 min, Marinate 8 hr, Stand 20 min, Roast 1 hr.


3 lb boneless pork loin
3 T canola oil
4 slices bacon, cut into 1 inch pieces (uncooked)
1 T apricot preserves
2 tsp finely chopped fresh garlic
1 T fresh chopped rosemary
1 1/2 c panko breadcrumbs
3 T chopped fresh parsley
3 T melted butter

1. In a nonstick skillet, heat the oil and brown all sides of the pork loin, about 10 minutes. Set aside for about 10 minutes to cool slightly. Preheat oven to 425.

2. In a food processor, puree uncooked bacon to a smooth puree. Transfer half the bacon to the bowl. (Save the rest; 4 slices is what's needed to get the blades to process it. The rest can be spread on baguette slices and broiled.) To the bowl of bacon, add the preserves, garlic, and 2 tsp of the chopped rosemary.

3. Place cooled pork on waxed or parchment paper. Spread thinly with bacon puree mixture. In a separate bowl, mix the breadcrumbs, remaining rosemary, parsley, butter, and 1/2 tsp each of salt and pepper. Toss well to mix, and press crumb mixture onto roast.

4.Position oven rack in lowest position. Transfer pork to wire rack in foil-lined baking dish or roasting pan. Roast 15 minutes. Reduce temperature to 350. Roast 45 minutes more or until center is at 145. (If crust begins to burn, tent with foil.) Remove pork from oven, tent with foil, and allow to rest for 15 minutes.

Egg White Frittata with lox and Arugula

8 egg whites at room temperature
1/2 c whipping cream
6 oz lox, chopped into 1/2 inch pieces
1 lemon, zested
1/2 tsp black pepper
2 Tbsp olive oil
2 c arugula
1 clove garlic, minced



In a 10-inch, ovenproof, nonstick skillet, heat the oil over medium heat. Add the arugula and garlic. Cook, stirring frequently, until the arugula has wilted, about 1 minute. Pour the egg mixture into the pan and stir to combine the ingredients. Cook, without stirring for 4 minutes. Transfer the skillet to the oven and bake until set, about 10 to 12 minutes. 

Slide the frittata onto a platter. Using a serrated knife, cut the frittata into wedges and serve warm or at room temperature.

Salted Dark Chocolate Truffle Cookies

YIELD: 24 TO 30 COOKIES

SALTED DARK CHOCOLATE TRUFFLE COOKIES

cook time:

10 MINS

INGREDIENTS

6 tablespoons unsalted butter
4 ounces bittersweet, mine was 60% chocolate, chopped
2 cups dark chocolate chips
3 large eggs
3/4 cup granulated sugar
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons all-purpose flour
2 tablespoons dark chocolate/dutch process cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder
coarse sea salt for sprinkling
if desired: additional melted chocolate for dipping and chocolate sprinkles for coating

INSTRUCTIONS

In a large bowl, melt butter, bittersweet chocolate and 1 cup of chocolate chips. I do this in the microwave, beginning with 30 second increments and stirring until totally melted. Set aside and let cool completely.

In a small bowl, combine flour, cocoa powder, salt and baking powder. Set aside.

In the bowl of your electric mixer, add sugar and eggs, beating on high until light and fluffy, about 2 minutes. Add in vanilla extract and melted chocolate/butter, beating for another 1-2 minutes until combined. Scrape down the sides of the bowl and the whisk or beater attachment, then remove it and stir in the dry ingredients with a large spatula until thoroughly dispersed by just combined. Fold in remaining chocolate chips. Cover the cover with plastic wrap and place in the fridge for 4 hours (or even overnight!).

Preheat oven to 350 degrees F. Place parchment paper (or a silpat!) on an ungreased baking sheet. Wet your hands with water then begin to roll the dough into 1-inch balls, placing them about 2 inches apart. Do this quickly and if you are doing the cookies in batches, refrigerate the dough in between rounds. Sprinkle a bit of salt on top of each dough ball, then bake for 9-10 minutes. Remove, sprinkle a tiny bit of salt again, and let cool for at least 10 minutes on the baking sheet. The should be completely cool before removing them! Once removed, place on wax or parchment paper to cool completely. Once totally cooled, if desired you can dip half of each cookie in melted chocolate then cover in sprinkles. These store pretty well but are fairly fragile.

Cajun Spiced Chicken with Warm Grain Salad

4 chicken breasts
1 c semi-pearled farro
1/4 c creme fraiche
2 Tbsp hot sauce
2 Tbsp. cajun spice blend (smoked paprika, ground yellow mustard, onion powder, garlic powder, dried oregano, cayenne)
2 bunches kale
2 shallots
4 cloves garlic
1 oz sweet piquante peppers


Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the kale. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Halve, peel, and thinly slice the shallot. Peel and roughly chop garlic. Roughly chop the peppers.

Add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

While the farro cooks, in a medium pan (nonstick, if you have one), heat 4 teaspoons of olive oil on medium-high until hot. Add the sliced shallot and chopped garlic. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the sliced kale. Cook, stirring frequently, 3 to 4 minutes, or until slightly wilted. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.

While the farro continues to cook, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 4 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.

To the pot of cooked farro, add the cooked kale, chopped peppers, crème fraîche, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished farro topped with the sliced chicken. Enjoy!

Pumpkin Chocolate Chip Bread

(four small loaves or one regular loaf)

1 3/4 c flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp pumpkin pie spice
1/2 tsp salt
1 c pumpkin puree
1/2 c sugar
1/4 c brown sugar
1/2 c vegetable oil
2 eggs
1/2 tsp vanilla
3 Tbsp orange juice
1 c semisweet chocolate chips

Preheat oven to 350 and grease pans.

Whisk together the flour, baking soda, spices, and salt.

In another large bowl, stir together the pumpkin, both sugars, oil, eggs, vanilla, and orange juice. Add the dry ingredients and stir until just combined. Try not to overmix. Add in 3/4 of the chocolate chips.

Pour into loaf pans, and top with the rest of the chocolate chips. Bake for 30-32 minutes for small pans, or 50-60 minutes for a large loaf pan. Test with a toothpick inserted in the center, allow it to cool on a rack for 30 minutes, and remove from pan.

Crispy Gnocchi with Mushrooms and Arugula

• 1 tbsp. olive oil, plus more for drizzling
  12 oz. sliced mixed mushrooms
  2 shallots, sliced
  2 tsp. each chopped fresh rosemary and fresh sage
  3 tbsp. butter
  16 oz. refrigerated gnocchi, cooked and drained
  1 1/2 cups baby arugula
  Shredded Parmesan 
• In large skillet, heat 1 tbsp. oil over medium-high. Add mushrooms, shallots, and herbs. Cook, stirring occasionally, until browned, 10 to 12 minutes; season. Transfer to plate. Wipe skillet clean. Add butter; melt over medium-high. Add gnocchi. Cook, stirring occasionally, until crispy, about 8 minutes; season. Stir in arugula and mushroom mixture; season. Garnish with Parmesan; drizzle with oil.

Tacos Al Pastor

Ingredients

• For the Pork:
• 2 whole ancho chilies, seeds and stems removed
• 2 whole pasilla or guajillo chilies, seeds and stems removed
• 1/2 cup homemade or store-bought low-sodium chicken stock
• 2 teaspoons vegetable oil
• 1 teaspoon dried Mexican oregano
• 1 teaspoon dried ground cumin seed
• 1 tablespoon achiote powder or paste
• 1 chipotle chili packed in adobo sauce, plus 2 teaspoons sauce from can
• 1/4 cup distilled white vinegar
• 3 whole cloves garlic
• 2 1/2 teaspoons kosher salt
• 2 teaspoons sugar
• 2 pounds boneless blade-end loin or sirloin pork roast
• 8 ounces (1/2 pound) sliced bacon
• To Finish and Serve:
• 1 small pineapple, peeled, cored, and cut into quarters lengthwise
• 32 to 48 corn tortillas, heated and kept warm
• 1 medium white onion, finely diced (about 1 cup)
• 1/2 cup finely minced fresh cilantro leaves and tender stems
• 1 cup basic salsa verde or your favorite salsa
• 3 to 4 limes, cut into 8 wedges each for serving

Directions

1. 1.
   Place chilies in a large saucepan over medium high heat and cook, turning chilies occasionally, until puffed, pliable, lightly browned in spots, and very aromatic, about 5 minutes. Add chicken stock (it should boil immediately), then pour contents of pan into a small bowl. Cover loosely and set aside.
2. 2.
   Wipe out saucepan, add oil, and return to medium-high heat until oil is shimmering. Add cumin, oregano, and achiote and cook, stirring frequently, untila aromatic but not browned, about 30 seconds. Add chipotle chilies and sauce and cook until aromatic, about 30 seconds longer. Add vinegar, salt, and sugar and remove from heat.
3. 3.
   Scrape contents of saucepan into a blender along with garlic and chilies with their soaking liquid. Blend on high speed until completely smooth, about 1 minute, scraping down sides as necessary. Set sauce aside to cool slightly.
4. 4.
   Using a very sharp chef's knife or slicing knife, slice the meat as thin as possible. If necessary, place meat in freezer for 15 minutes to firm it up. Split the sides of a heavy duty zipper-lock bag. Place one slice of meat inside bag and pound with the bottom of a heavy 8-inch skillet or a meat pounder until less than 1/4-inch thick. Transfer to a large bowl. Repeat with remaining meat.
5. 5.
   Add marinade to bowl and toss with hands until every piece of meat is evenly coated in marinade.
6. 6.
   Line the bottom of a disposable aluminum loaf pan with bacon. Add a layer of thin-sliced marinated meat. Continue layering in bacon and meat until all the meat is used up. (It may pile above the pan a little bit. This is ok.) Cover tightly with plastic wrap and refrigerate for at least 4 hours and up to 36.
7. 7.
   To cook indoors: preheat the oven to 275°F. Uncover aluminum loaf pan and place on a foil-lined rimmed baking sheet. Transfer to oven and cook until meat is completely tender (It will drip lots of fat), about 4 hours. Remove from oven, allow to cool slightly, cover with aluminum foil, and refrigerate for at least 2 hours and up to overnight.
8. 8.
   To cook outdoors: light half a chimney of charcoal and allow to preheat until coals are mostly covered in gray ash. Spread out under one half of coal grate, and place cooking grate on top. Alternatively, set one set of burners on a gas grill to low and leave the remaining burners off. Unwrap aluminum loaf pan and place directly over cooler side of grill, placing a drip pan underneath if desired. Cover grill and cook until loaf registers 180 to 190°F in the center, about 4 hours, adding more coals to grill or adjusting burners as necessary to maintain an air temperature of around 275°F for the duration of cooking. Remove from grill, allow to cool slightly, cover with aluminum foil, and refrigerate for at least 2 hours and up to overnight.
9. 9.
   To Serve: Preheat oven to 350°F. Remove cooked meat from aluminum tray, scraping off any fat or jellied juices from its sides. Use a spoon to collect fat and juices from tray, reserving each separately. Using a sharp chef's knife or slicing knife, slice meat as thinly as possible to create fine shavings of meat and fat. Transfer to a bowl.
10. 10.
    If fat from meat is solid, heat gently in the microwave or in the oven until melted. Transfer pineapple pieces to a rimmed baking sheet lined with aluminum foil. Brush with fat. Transfer to oven and roast until completely tender, about 25 minutes. Remove from oven and allow to cool slightly.
11. 11.
    About 10 minutes before pineapple is done roasting, transfer meat and 1 tablespoon of fat to a large cast iron or non-stick skillet. Heat over medium high heat, stirring occasionally, until meat crisps and deeply browns in spots. Add any reserved juices and toss to combine, allowing it to cook until reduced to a moist glaze. Transfer meat to a warmed serving bowl.
12. 12.
    Chop roasted pineapple into large chunks. Serve meat and pineapple immediately with warmed tortillas, onions, cilantro, salsa, and lime wedges. Meat will be very moist and should be packed into double-stacked tortillas for serving.

Weight Watchers Eggplant Parmesan

Total Time:

80min

Prep:

25min

Cook:

50min

Serves:

6

Difficulty:

Easy

Ingredients

• 2 pound(s) uncooked eggplant(s), medium thickness, cut in 1/2-in-thick slices
• 6 spray(s) cooking spray
• 1 tsp fresh thyme, chopped
• 3/4 tsp table salt, divided
• 1/4 tsp black pepper, freshly ground
• 2 tsp extra virgin olive oil
• 2 large uncooked shallot(s), finely chopped (1/2 c)
• 1 pinch crushed red pepper flakes, or to taste
• 28 oz canned tomatoes, whole plum variety
• 3/4 cup(s) part-skim ricotta cheese
• 6 Tbsp grated parmigiano reggiano, divided
• 1/4 cup(s) basil, fresh, chopped
• 2 Tbsp panko breadcrumbs
• 1/2 cup(s), shredded part-skim mozzarella cheese, divided

Instructions

Adjust oven racks to divide oven into thirds. Preheat oven to 425°F. Line 2 large baking sheets with parchment paper.

Generously coat both sides of eggplant with cooking spray; divide among prepared baking sheets, arranging each batch in an even layer. Season with thyme, 1/4 tsp salt and ground pepper, pressing to adhere. Roast until golden brown and very tender, 20–25 minutes, turning eggplant and rotating pans halfway through.

Meanwhile, heat oil in large skillet over medium heat. Add shallots and red pepper flakes; cook, stirring often, until softened, 4–5 minutes. Add tomatoes and 1/4 tsp salt; bring to a boil over high heat, stirring to break up tomatoes with a spoon. Reduce heat to medium; cook, uncovered, until thickened, about 20 minutes.

In a medium bowl, stir together ricotta, 1/4 c Parmesan, basil and remaining 1/4 tsp salt. In a small bowl, stir together panko and remaining 2 Tbsp Parmesan.

Increase oven to 450°F. Lightly coat a 10-inch square baking dish with cooking spray. Spread 1/2 c sauce in bottom of prepared dish; top with a single layer of eggplant (10–12 slices). Dot eggplant with 1/2 c ricotta mixture. Top evenly with 1/4 c mozzarella, 10-12 slices eggplant, 1 c sauce and remaining 1/2 c ricotta mixture. Repeat layering with remaining eggplant, 1/4 c mozzarella and remaining sauce. Sprinkle evenly with panko mixture.

Bake on upper rack until top is golden and sauce is bubbly, about 15 minutes. Let stand 5 minutes before slicing into 6 pieces.

Serving size: 1 piece

Jalapeno Popper Wonton Cups

• 12 wonton wrappers 
• 4 oz. cream cheese softened
• 1/2 c. sour cream
• 12 oz. bacon cooked & crumbled (reserve 2 Tbsp.)
• 1 c. shredded cheddar cheese reserve 2 Tbsp.
• 3-4 jalapeños seeded and chopped (**for more spice, do not remove all the seeds)

Instructions

1. Preheat oven to 350 degrees.
2. Spray muffin pan with cooking spray.
3. Place one wonton wrapper in each muffin cup (or cut in half and use mini-muffin tins),  bake 8 minutes or until lightly browned.
4. Remove from oven and cool slightly.
5. In a medium-sized mixing bowl, stir together cream cheese, sour cream, bacon, cheddar cheese, and chopped jalapeños.
6. Spoon filling into wonton cups, then sprinkle with reserved bacon and cheese.
7. Return to oven and bake for an additional 8-10 minutes, until wontons are golden brown and cheese is melted.

Crispy Garlic Parmesan Salmon

4 pieces salmon
1/2 cup panko breadcrumbs
1/3 cup freshly grated parmesan
1/4 cup finely chopped fresh parsley
2 cloves minced garlic (1 tsp.)
3 Tbsp melted butter
salt & pepper
lemon wedges for serving

Preheat oven to 400. Lay a piece of foil over a cookie sheet. Arrange the pieces of salmon close together on the pan.

Combine the breadcrumbs, cheese, parsley, and garlic in a bowl. Add the melted butter and stir to form crumbly breading. Top the salmon with the breadcrumb mixture and season with salt and pepper.

Bake for 10-12 minutes until salmon is flaky and breading is lightly browned. This is great served with a mixture of roasted spaghetti squash, sauteed zucchini, and a little pasta sauce.