Quick and Easy Cheese Quesadillas

These cheese quesadillas are quick and easy to make. If you want something with a little more protein, add some chicken or beef to these.


Ingredients:

4 (6 inch) flour tortillas
1/2 cup salsa
2/3 cup shredded Cheddar cheese


Directions:

1. Place two tortillas on a greased baking sheet. Top each with salsa, cheese and remaining tortillas. Broil 4 in. from the heat for 3 minutes on each side or until golden brown. Cut into wedges.

Lasagna with Mushrooms and Lamb Sausage

This is a gourmet version of a home-style favorite.


Ingredients:

1/2 pound(s) merguez (lamb sausage)
3 tablespoon(s) extra-virgin olive oil, plus more for drizzling
1 pound(s) oyster mushrooms, stems discarded and large caps halved lengthwise
1 pound(s) shiitake mushrooms, stems discarded and caps thinly sliced
Salt and freshly ground pepper
1 large red onion, thinly sliced
2 tablespoon(s) all-purpose flour
3 cup(s) mushroom stock or chicken stock
1/4 cup(s) dry red wine
1/2 pound(s) lasagna noodles, preferably flat (see Tips & Techniques)
4 cup(s) fresh ricotta cheese
1/2 pound(s) truffled pecorino cheese, coarsely shredded
2 tablespoon(s) unsalted butter, softened, plus more for greasing
2 tablespoon(s) freshly grated Parmigiano-Reggiano cheese
Parsley leaves, for garnish


Directions:

1.Heat a large, deep skillet. Add the merguez, cover, and cook over moderate heat, turning once, until well browned and cooked through, about 15 minutes. Transfer the merguez to a plate. Let cool and thinly slice.

2.Add 2 tablespoons of olive oil to the skillet. Add the oyster and shiitake mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until softened and browned, about 15 minutes. Stir in the red onion and the remaining 1 tablespoon of olive oil, cover, and cook, stirring, until the onion is softened, about 7 minutes. Remove from the heat and stir in the flour. Set the skillet over moderately high heat and gradually stir in the chicken stock and wine until smooth. Simmer, stirring, until slightly thickened, about 1 minute. Add the merguez and season with salt and pepper.

3.In a large pot of boiling, salted water, cook the lasagna noodles until just tender, about 3 minutes. Drain the noodles; transfer to a bowl of cold water or let stand for 1 minute. Pat the noodles dry, then toss lightly with olive oil. In a large bowl, blend the ricotta with the pecorino and season with salt and pepper.

4.Preheat the oven to 375 degrees F. In a well-buttered 9-by-13-inch, deep ceramic baking dish, arrange 2 to 3 lasagna noodles in a single layer. Spread half of the mushroom mixture over the noodles. Cover with more noodles and dollop half of the cheese mixture on top. Cover with another layer of noodles, pressing gently to spread the cheese in an even layer. Continue layering with the remaining mushroom mixture, noodles, and cheese mixture, ending with a layer of noodles. Spread the softened butter on the top and garnish with the grated Parmigiano-Reggiano cheese.

5.Cover the lasagna with foil and bake for about 40 minutes, until heated through. Uncover and preheat the broiler. Broil the lasagna about 4 inches from the heat until golden brown and crisp on top, about 2 minutes. Let the lasagna rest for 15 minutes. Garnish with parsley leaves, cut into squares, and serve.

Berry Delicious Smoothie

This healthy and refreshing snack is perfect for a hot day or anytime you want a treat.


Ingredients:

2 cups frozen mixed berries
1 cup strawberry flavored yogurt
1 banana, sliced
1 cup milk
1/2 teaspoon white sugar (optional)


Directions:

1. In the container of a blender, combine the mixed berries, strawberry yogurt, banana, milk and sugar. Cover, and blend until smooth. Pour into glasses and serve. Enjoy!

Rosé Sangria with Cranberries and Apples

This strong but not overly sweet sangria is nicely spiced with cinnamon, anise and cloves and it has just enough crushed red pepper to give it a tiny kick.


Ingredients:

1 cup water
1 cup sugar
1/4 teaspoon crushed red pepper
1 large cinnamon stick
4 allspice berries
3 whole cloves
1 star anise pod
2 cups cranberries
2 Granny Smith apples, diced
One 750-milliliter bottle Spanish rosé
1/3 cup ruby port
1/3 cup Cointreau
1/3 cup cranberry juice
Ice cubes, for serving


Directions:

1. In a saucepan, mix the water, sugar, crushed red pepper, cinnamon, allspice, cloves and star anise. Simmer the syrup over moderately low heat for 15 minutes. Strain into a bowl and add the cranberries and apples. Cover and refrigerate overnight.

2. Strain the fruit, reserving the spiced syrup. In a large pitcher, mix the rosé with the port, Cointreau, cranberry juice, fruit and 3/4 cup of the spiced syrup. Refrigerate until chilled, about 1 hour. Serve over ice.

Sautéed Shrimp on Warm Black Bean Salad

This easy main dish is ready in under 30 minutes and is perfect for your busy day.

Ingredients:

1 1/4 pound(s) large shrimp, shelled and deveined
2 teaspoon(s) olive oil
1 lime
1 small onion, chopped
1 medium red pepper, chopped
1 teaspoon(s) ground cumin
1 can(s) (15- to 19-ounce) black beans, rinsed and drained
2 tablespoon(s) chopped fresh cilantro leaves


Directions:

1. Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon coarsely ground black pepper. In 12-inch nonstick skillet, heat 1 teaspoon oil on medium 1 minute. Add shrimp and cook about 6 minutes or until shrimp turn opaque throughout, stirring frequently.

2. Meanwhile, from lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice; set aside.

3. Transfer shrimp to small bowl; cover with foil to keep warm. In same skillet, heat remaining 1 teaspoon oil on medium 1 minute. Add onion and red pepper, and cook 8 minutes or until tender. Stir in cumin; cook 1 minute. Add black beans, lime peel and juice, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. Cook 3 minutes or until heated through. Spoon black bean mixture onto 4 dinner plates. Top with shrimp and any liquid in bowl; sprinkle with chopped cilantro.

Pad Thai

Pad Thai is one of Thailand's national dishes and is a staple in Thai restaurants. Recipes for this popular dish vary, but use this version as a basic Pad Thai to enjoy with friends at home.


Ingredients:

8 ounce(s) thin rice noodles (about 1/8-inch wide), angel-hair pasta or thin spaghetti
4 ounce(s) firm tofu, cut into 1/2-inch cubes (about 3/4 cup)
3 tablespoon(s) lower-sodium fish sauce, plus additional for serving
1/4 cup(s) fresh lime juice (from 2 to 3 limes)
2 tablespoon(s) sugar
8 ounce(s) ground chicken
2 clove(s) garlic, finely chopped
1/4 teaspoon(s) ground red pepper (cayenne)
2 large eggs, lightly beaten
2 cup(s) (packed) thinly sliced Napa cabbage (about 5 ounces)
1 cup(s) (about 3 ounces) fresh bean sprouts
1/2 cup(s) (loosely packed) fresh cilantro leaves, chopped
1/4 cup(s) unsalted roasted peanuts, coarsely chopped
2 teaspoon(s) vegetable oil
2 green onions, thinly sliced
Lime wedges


Directions:

1. If using rice noodles, soak in large bowl containing enough hot tap water to cover. Let stand 20 minutes; drain. If using angel-hair pasta, cook in large saucepot of boiling water as label directs; drain and rinse with cold running water.

2. Meanwhile, place tofu between several layers of paper towels, pressing lightly to drain.

3. In small bowl, combine fish sauce, lime juice, and sugar. Assemble chicken, garlic, ground red pepper, beaten eggs, sliced cabbage, bean sprouts, chopped cilantro, and chopped peanuts, and place next to range for ease of cooking.

4. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add tofu and cook 5 minutes or until golden, stirring occasionally. Transfer tofu to small bowl.

5. In same skillet, cook chicken, garlic, and ground red pepper over medium-high heat 3 to 4 minutes or until chicken is no longer pink, breaking up chicken with side of spoon. Stir in eggs and cook about 30 seconds or until they start to set.

6. To skillet with chicken mixture, add drained noodles, tofu, sliced cabbage, and fish sauce mixture. Using tongs or 2 forks, toss to combine, and cook 2 minutes longer. Remove skillet from heat. Add bean sprouts, cilantro, peanuts, and green onions; toss to mix well. Serve Pad Thai with lime wedges and additional fish sauce.

Baked Penne with Sausage and Creamy Ricotta

This hearty pasta dish is studded with chunks of Italian sausage and mixed with a quick garlic-infused tomato sauce. It's then topped with dollops of fresh ricotta and a sprinkling of both mozzarella and Parmigiano-Reggiano, which form a cheesy layer as the pasta bakes.


Ingredients:

3 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1 pound hot or sweet Italian fennel sausage, casings removed
One 28-ounce can tomato puree
1 1/2 cups water
1 1/2 teaspoons sugar
1 bay leaf
1/4 teaspoon ground fennel
Salt and freshly ground pepper
1 pound penne
3 cups Creamy Ricotta
1/2 pound fresh mozzarella, cut into 1/2-inch cubes
1/4 cup freshly grated Parmigiano-Reggiano cheese


Directions:

1. Preheat the oven to 400°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderate heat, stirring, until lightly browned, about 1 minute. Add the sausage and cook, breaking up the meat, until browned, about 8 minutes. Add the tomato puree, water, sugar, bay leaf and fennel. Season with salt and pepper and bring to a boil. Simmer over low heat until thickened, about 30 minutes. Remove the garlic, mash it to a paste and stir it back into the sauce; discard the bay leaf.

2. Meanwhile, cook the penne in a large pot of boiling salted water until al dente. Drain the pasta and return it to the pot. Stir in the remaining 2 tablespoons of olive oil. Using a slotted spoon, add the cooked sausage to the pasta, then add 1 cup of the tomato sauce and toss to coat the penne.

3. Spoon the pasta into a 9-by-13-inch baking dish. Pour the remaining tomato sauce over the pasta and dollop large spoonfuls of the Creamy Ricotta on top. Gently fold some of the ricotta into the pasta; don't overmix—you should have pockets of ricotta. Scatter the mozzarella on top and sprinkle with the Parmigiano-Reggiano. Bake the pasta for about 45 minutes, or until bubbling and golden on top. Let rest for 20 minutes before serving.

Basil Chile Chicken Stir-Fry

This simple chicken stir fry recipe takes just 30 minutes and is a delicious and easy meal to create.


Ingredients:

1 cup(s) quick-cooking short-grain brown rice
4 clove(s) garlic
1 tablespoon(s) vegetable oil
1 teaspoon(s) vegetable oil, combined with above
1 pound(s) green beans, trimmed and cut into 1-inch pieces
Salt
Pepper
1 fresh Thai or serrano chile, stem and seeds discarded, finely chopped
1 1/4 chicken-breast tenders, very thinly sliced crosswise
2 tablespoon(s) lower-sodium fish sauce
1 teaspoon(s) lower-sodium soy sauce
2 teaspoon(s) sugar
1 cup(s) packed fresh basil leaves, plus additional basil leaves for garnish


Directions:

1. Prepare rice as label directs, but do not add any salt.

2. Very thinly slice 2 cloves garlic; finely chop remaining 2 cloves garlic.

3. In 12-inch skillet, heat 1 teaspoon oil on medium-high until hot. Add thinly sliced garlic and cook 10 seconds or until garlic is golden. Add green beans, 1/4 cup water, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cook 4 to 5 minutes or until beans are crisp-tender and water has evaporated, stirring frequently. Transfer bean mixture to large plate or bowl.

4. In same skillet, heat remaining 1 tablespoon oil on medium-high until hot. Add chile and chopped garlic and cook 10 seconds or until garlic is golden, stirring. Add chicken tenders in single layer and cook 2 to 3 minutes or until chicken just loses its pink color throughout, stirring mixture occasionally.

5. Add fish sauce, soy sauce, sugar, and 2 tablespoons water. Cook 1 minute or until chicken is just cooked through, stirring. Stir in basil and cook 15 to 20 seconds or until just wilted.

6. To serve, divide cooked rice, green beans, and chicken with sauce among serving plates. Garnish with 2 or 3 fresh basil leaves.

Crispy Oven Fries

With this easy recipe you too can make delicious, crispy, oven-baked fries at home.

Ingredients:

4 medium (8-ounce) baking (russet) potatoes
1 tablespoon(s) olive oil
3/4 teaspoon(s) kosher salt
1/4 teaspoon(s) coarsely ground black pepper


Directions:

1. Preheat oven to 450 degrees F. Scrub potatoes well; pat dry with paper towels.

2. With knife, cut potatoes lengthwise into 1/2-inch-thick slices, then cut slices lengthwise into 1/2-inch-wide sticks.

3. Evenly spray two 15 1/2" by 10 1/2" jelly-roll pans with nonstick cooking spray. In one pan, carefully toss all potato sticks with olive oil, 3/4 teaspoon kosher salt, and 1/4 teaspoon coarsely ground black pepper. Transfer half of potatoes to second jelly-roll pan.

4. Bake potatoes on two oven racks 30 to 35 minutes or until browned and crispy, rotating pans between upper and lower racks and stirring potatoes once halfway through cooking.

Hot Apple Cider

It's fall and a good cup of hot apple cider on a blustery fall day just feels (and tastes) good.


Ingredients:

6 cups apple cider
1/4 cup real maple syrup
2 cinnamon sticks
6 whole cloves
6 whole allspice berries
1 orange peel, cut into strips
1 lemon peel, cut into strips


Directions:

1. Pour the apple cider and maple syrup into a large stainless steel saucepan.

2. Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.

3. Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling.

4. Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired. Enjoy!

Linguine with Broccoli Rabe-Walnut Pesto

The bitterness of the broccoli rabe in this earthy pesto, made with garlic, toasted walnuts, and grated salty pecorino cheese makes for a pleasing Italian dish.


Ingredients:

1/3 cup(s) walnuts
2 tablespoon(s) walnuts, combined with above
1/2 pound(s) broccoli rabe, trimmed
1 clove(s) garlic
1/3 cup(s) extra-virgin olive oil
1 tablespoon(s) extra-virgin olive oil, combined with above
Pinch of crushed red pepper
1/3 cup(s) grated pecorino cheese, plus more for serving
Kosher salt and freshly ground pepper
3/4 pound(s) linguine


Directions:

1.Preheat the oven to 350 degrees F. Spread the walnuts in a pie plate and toast for 8 minutes, until fragrant and lightly golden; let cool. Chop 2 tablespoons of the walnuts.

2.In a large pot of boiling salted water, cook the broccoli rabe until tender, about 3 minutes. Drain and let cool under cold water. Squeeze out the excess water and coarsely chop the broccoli rabe.

3.In a food processor, mince the garlic. Add the 1/3 cup of walnuts; pulse until coarsely chopped. Add the broccoli rabe, olive oil, and crushed red pepper and process until the broccoli rabe is very finely chopped. Add the 1/3 cup of pecorino and pulse until just combined. Season with salt and pepper. Scrape the pesto into a large bowl.

4.In a large pot of boiling salted water, cook the linguine until al dente. Drain, reserving 3/4 cup of the pasta cooking water. Add the linguine to the pesto sauce, then stir in the reserved cooking water and toss until the pasta is well coated with the pesto sauce. Sprinkle with the chopped walnuts and serve at once, passing more pecorino at the table.

Orecchiette with Veal, Capers, and White Wine

Ingredients:

2 tablespoon(s) extra-virgin olive oil
1 medium onion, finely chopped
1 clove(s) garlic, minced
1 pound(s) ground veal
Salt and freshly ground pepper
1/2 cup(s) dry white wine
1 1/2 cup(s) chicken stock
1 teaspoon(s) chopped thyme
1/2 teaspoon(s) chopped rosemary
2 tablespoon(s) small capers, rinsed
3/4 pound(s) orecchiette
1/2 cup(s) grated Parmigiano-Reggiano
1/4 cup(s) chopped flat-leaf parsley
2 tablespoon(s) unsalted butter


Directions:

1.In a large, deep skillet, heat the olive oil. Add the chopped onion and minced garlic and cook over moderately high heat, stirring frequently, until softened, about 5 minutes. Add the veal, season with salt and pepper, and raise the heat to high. Cook, stirring occasionally, until the veal is no longer pink and any liquid has evaporated, about 8 minutes.

2.Add the white wine to the skillet and boil over high heat until nearly evaporated, about 5 minutes. Add the chicken stock, thyme, rosemary, and capers and simmer over moderate heat until the liquid is reduced by half, about 10 minutes.

3.Meanwhile, cook the orecchiette in a large pot of boiling salted water until al dente. Drain the pasta well and add it to the skillet along with the Parmigiano-Reggiano cheese, chopped parsley, and butter. Cook over moderate heat, stirring frequently, until the sauce is thick and creamy, 1 to 2 minutes. Transfer to bowls and serve immediately.

Fusilli with Roasted Eggplant and Goat Cheese

A delicious vegetarian pasta dish.


Ingredients:

1 medium eggplant, sliced lengthwise 1/2-inch thick and cut crosswise into 1/2-inch sticks
1/4 cup(s) plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
3/4 pound(s) fusilli
2 tablespoon(s) pine nuts
1 large garlic clove, thinly sliced
Pinch of crushed red pepper
1 1/2 tablespoon(s) fresh lemon juice
3 tablespoon(s) coarsely chopped flat-leaf parsley
1 1/2 teaspoon(s) finely grated lemon zest
2 ounce(s) fresh goat cheese, crumbled


Directions:

1.Preheat the oven to 375 degrees F. In a large bowl, toss the eggplant with 3 tablespoons of the olive oil and season with salt and pepper. Spread the eggplant on a large rimmed baking sheet and roast for about 30 minutes, until browned on the bottom. Using a metal spatula, turn the eggplant, scraping it off the baking sheet (it might break up slightly) and roast for about 10 minutes longer, until very tender.

2.Meanwhile, in a large pot of boiling salted water, cook the fusilli until al dente. Drain, reserving 1/2 cup of the pasta cooking water.

3.In a very large, deep skillet, toast the pine nuts over moderate heat, tossing frequently, until lightly golden in spots, about 5 minutes. Transfer the pine nuts to a work surface and coarsely chop them.

4.Heat the remaining 3 tablespoons of olive oil in the skillet. Add the garlic and cook over moderate heat, stirring, until tender, about 1 minute. Add the crushed red pepper and cook for 30 seconds. Add the fusilli, roasted eggplant, pine nuts, lemon juice, and the reserved pasta water and toss over moderate heat until the pasta is evenly coated, about 1 minute. Season the pasta with salt and pepper and remove from the heat. Add the parsley and lemon zest and toss. Add the goat cheese and toss gently until the cheese is slightly melted. Spoon the fusilli into bowls and serve.

Penne Rigate with Brussels Sprouts and Gorgonzola

This pasta dish full of bold flavors is easy to make.


Ingredients:

2 tablespoon(s) extra-virgin olive oil
1 small red onion, thinly sliced
1 pound(s) brussels sprouts, trimmed, loose outer leaves reserved and sprouts thinly sliced
1 long red fresh chile, halved, seeded and sliced crosswise 1/4-inch thick
1 teaspoon(s) chopped thyme
Salt and freshly ground pepper
1/2 pound(s) penne rigate
4 ounce(s) Gorgonzola cheese, preferably dolce latte, crumbled


Directions:

1.In a large, deep skillet, heat the olive oil. Add the onion and cook over moderately high heat, stirring, for 3 minutes. Add the sliced brussels sprouts, chile, and thyme and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until the sprouts are just tender, about 3 minutes. Add the reserved sprout leaves, cover, and remove from the heat.

2.Meanwhile, in a large pot of boiling, salted water, cook the penne until al dente. Drain, reserving 3/4 cup of the pasta water. Add the penne to the skillet along with the pasta cooking water and cook over moderate heat, stirring to coat the pasta with the vegetables. Season with salt and pepper. Transfer the pasta to bowls, top with the Gorgonzola, and serve right away.

Orecchiette with Pancetta, Peas, and Fresh Herbs

A quick and deliciously hearty pasta dish.


Ingredients:


1 pound(s) orecchiette pasta
Salt
2 tablespoon(s) unsalted butter
4 ounce(s) thickly sliced pancetta, finely diced
2 clove(s) garlic, minced
1 large jalapeño, seeded and minced
1 cup(s) frozen peas, thawed
1/2 cup(s) freshly grated Pecorino-Romano cheese
Freshly ground pepper
2 tablespoon(s) snipped chives
2 tablespoon(s) chopped flat-leaf parsley
2 tablespoon(s) chopped mint


Directions:


1.Cook the pasta in a large pot of salted water until al dente. Drain the pasta, reserving 1 cup of the pasta cooking water.

2.Melt the butter in a large, deep skillet. Add the pancetta and cook over moderately high heat, stirring, until just beginning to brown, about 5 minutes. Add the garlic and jalapeño and cook until fragrant, about 30 seconds. Add the peas and toss to coat. Add the pasta along with the reserved pasta water and the cheese. Season generously with pepper and cook over moderately high heat until the sauce is thick and creamy, about 2 minutes. Stir in the chives, parsley, and mint and serve right away.

Pico de Gallo Chicken Quesadillas

Flour tortillas filled with chicken breast, onions, peppers, pico de gallo and Monterey Jack cheese. This is some of the best pico de gallo I've ever tasted.


Ingredients:

2 tomatoes, diced
1 onion, finely chopped
2 limes, juiced
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
salt and pepper to taste
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cut into strips
1/2 onion, thinly sliced
1 green bell pepper, thinly sliced
2 cloves garlic, minced
4 (12 inch) flour tortillas
1 cup shredded Monterey Jack cheese
1/4 cup sour cream, for topping


Directions:

1. In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper. Set aside.

2. In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.

3. Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender.

4. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.

5. In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla.

6. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side.

7. Remove quesadilla from skillet and cut into quarters.

8. Repeat with remaining ingredients.

9. Serve quesadillas with sour cream and remaining pico de gallo.

Here's a quick and easy way to flip it. When the tortilla is ready to flip, take a dinner plate and lay it upside down in the pan on top of the tortilla. Put your hand on top of the plate and flip the entire pan over so that the plate and tortilla are now in your hand. Now, simply slide the tortilla back into the pan and "voila" your flipped without the mess!

Ultimate Tuna Casserole

A layer of creamy spinach adds color and taste to this traditional tuna casserole.


Ingredients:

1 (7 oz) package macaroni, cooked per package directions
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
1 (7.06 oz) pouch albacore tuna
1/2 cup milk
1 (9 oz) package creamed spinach, or 1 (12 0z) package spinach souffle, thawed
1 1/2 cups french-fried onions


Directions:

1. Preheat oven to 350 degrees.

2. Spray a 2 quart casserole dish with cooking spray and set aside.

3. In large bowl, combine macaroni, soup, sour cream, tuna and milk. Add salt and pepper to taste.

4. Spoon half of macaroni mixture into casserole dish. Spread with creamed spinach, then top with remaining macaroni.

5. Cover and bake for 55 minutes or until casserole is bubbling.

6. Take from oven, remove cover, and top with French-fried onions. Bake for an additional 5 minutes.

Korean-Style Marinated Skirt Steak

Grilled or seared, this Korean-style marinated skirt steak is a delicious way to serve up a steak.

Ingredients:
2 tablespoons sugar
3 tablespoons soy sauce
2 teaspoons sake (optional)
4 large cloves garlic, finely chopped
5 scallions (white part only), minced
2 teaspoons finely chopped fresh ginger
2 teaspoons toasted sesame oil
1 pound skirt steak, trimmed and cut into four portions
2 teaspoons vegetable oil
Salt and freshly ground black pepper to taste

Directions:

1. Combine the sugar, soy sauce, sake, garlic, scallions, ginger, and sesame oil in a medium-size flat dish or a zip-top bag, stirring to make sure the sugar is dissolved.

2. Cover the steaks with plastic wrap and gently pound them 1/4 inch thick with the flat side of a meat mallet.

3. Add the steaks to the marinade and let them sit for 20 minutes, covered, turning them once after 10 minutes.

4. Coat a large skillet with the vegetable oil and set it over high heat until the oil is just barely smoking.

5. Sprinkle both sides of the meat with salt and pepper, add the meat to the pan, lower the heat slightly, and sear the steaks (in batches if necessary) for 2 to 3 minutes on each side for medium rare. The steaks should be very rosy pink.

6. Transfer the steaks to a cutting board, tent with foil, and let rest for 3 minutes.

7. Cut the steaks into 1/4-inch-thick slices and serve.

Spinach Salad with Smoked Chicken, Apple, Walnuts and Bacon

Ingredients:

3/4 cup walnuts, chopped
1/4 pound sliced bacon
2 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/3 cup cooking oil
2/3 pound smoked and sliced boneless chicken breast
1 pound spinach, stems removed, leaves washed (about 9 cups)
1 small red onion, chopped fine
1 tart apple, such as Granny Smith, peeled, cored, and cut into 1/2-inch pieces


Directions:

1. Heat the oven to 350°. Toast the walnuts until golden brown, about 8 minutes. Let cool.

2. In a large frying pan, cook the bacon until it is crisp. Drain the bacon on paper towels and then crumble it.

3. In a small glass or stainless-steel bowl, whisk the vinegar with the mustard, salt, and pepper. Whisk in the oil.

4. In a large bowl, combine 2 tablespoons of the dressing with the chicken. Let sit for about 5 minutes so that the chicken absorbs the dressing. Add the walnuts, bacon, spinach, onion, apple, and the remaining dressing and toss.