Southwestern Chicken Soup

Ingredients:

1 12-ounce jar salsa verde
3 cups cooked chicken pieces (1 small deli-counter rotisserie chicken or leftovers)
1 15-ounce can cannellini beans, drained
3 cups chicken broth
1 teaspoon ground cumin (optional)
2 green onions, chopped
1/2 cup sour cream
tortilla chips (optional)


Directions:

Empty the salsa into a large saucepan. Cook for 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin (if desired). Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally.

Top each bowl with a sprinkling of onions, a dollop of sour cream, and some tortilla chips (if desired). For a soupier dish, use 4 cups of broth.

Black Bean and Rice Stuffed Peppers with Jack Cheese

Ingredients:

1 pound spicy pork sausage
2 3/4 cups water
1 package ZATARAIN'S® Black Beans and Rice
4 large red or green bell peppers, halved and seeded
1 1/2 cups shredded Monterey Jack or Mexican blend cheese


Directions:

1. Break up sausage in medium saucepan. Cook on medium heat 5 minutes or until cooked through. Drain fat; set aside. Add water to same saucepan; bring to boil. Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes. Add sausage to rice; mix well.

2. Meanwhile, cook peppers in boiling water in large saucepot 5 minutes or until just tender. Immediately place peppers in large bowl of ice water to cool. Drain well.

3. Preheat oven to 350°F. Place peppers on foil-lined 13x9-inch baking pan. Spoon rice mixture into peppers. Sprinkle evenly with cheese.

4. Bake 10 minutes or until rice mixture is heated through and cheese is melted.

Easy Jambalaya

Ingredients:

1 tablespoon olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
1 medium yellow bell pepper, chopped
1 (14.5 ounce) can fire roasted or regular diced tomatoes, undrained
1 cup water
1 (8 ounce) package ZATARAIN'S® Reduced Sodium Jambalaya Mix
1 pound large shrimp, peeled and deveined
1 (12 ounce) package andouille sausage, cut into 1/4-inch slices
1/4 cup chopped fresh parsley (optional)


Directions:

1.Heat oil in large deep skillet or 5-quart Dutch oven on medium heat. Add onion and bell peppers; cook and stir 7 minutes or until vegetables begin to soften.

2.Stir in tomatoes, water and Jambalaya Mix. Bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes.

3.Stir in shrimp and sausage. Cover and cook 10 minutes longer or just until shrimp turn pink and rice and vegetables are tender, stirring occasionally. Remove from heat. Let stand 5 minutes. Sprinkle with parsley, if desired.


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Steak With Spinach Couscous

Ingredients:

3 tablespoons olive oil
1 1/2 pounds flank steak
kosher salt and black pepper
1 10-ounce box couscous
2 cloves garlic, thinly sliced
1/4 cup pine nuts
2 cups baby spinach
1/4 cup crumbled Feta (1 ounce)
2 tablespoons fresh lemon juice


Directions:

Heat 1 tablespoon of the oil in a large skillet over medium-high heat.

Season the steak with ½ teaspoon each salt and pepper.

Cook the steak to desired doneness, 4 to 6 minutes per side for medium-rare. Let rest before slicing.

Meanwhile, cook the couscous according to the package directions. Transfer to a large bowl.

Wipe out the skillet. Cook the remaining 2 tablespoons of oil, garlic, and pine nuts over medium heat, stirring, until golden, 2 to 3 minutes.

Fold the pine nut mixture into the couscous with the spinach, Feta, lemon juice, and ½ teaspoon each salt and pepper. Serve with the steak.

Mexican Chicken Soup

Ingredients:

2 whole chickens (3 1/2 pounds each)
4 carrots, halved crosswise
1 large yellow onion, halved
1 tablespoon kosher salt
1 1/2 cups long-grain white rice
1/4 teaspoon black pepper
2 avocados
1/2 cup fresh cilantro leaves
3 limes, halved


Directions:

Place the chickens, carrots, onion, and salt in a 12-quart pot. Add enough cold water (about 16 cups) to cover. Bring to a boil. Reduce heat and simmer gently, uncovered, for 1 hour. Skim off any foam that appears.

Transfer the chickens to plates; let cool. Remove and discard the carrots and onion. Add the rice to the broth and simmer for 20 minutes.

Meanwhile, shred the chicken meat, discarding the skin and bones. Add the meat and pepper to the broth and heat for 3 minutes.

Scoop the avocados into individual bowls and ladle the soup over the top. Sprinkle with the cilantro and squeeze on the limes.

Bean and Chicken Sausage Stew

Ingredients:

1 tablespoon olive oil
1 12-ounce package fully cooked chicken sausage links, sliced
2 cloves garlic, thinly sliced
1 19-ounce can cannellini beans, rinsed
1 14.5-ounce can low-sodium chicken broth
1 14.5-ounce can diced tomatoes
1 bunch kale leaves, torn into 2-inch pieces
kosher salt and black pepper
1 loaf country bread (optional)


Directions:

Heat the oil in a large saucepan or Dutch oven over medium heat. Add the sausage and cook, stirring once, until browned, 2 to 3 minutes.

Stir in the garlic and cook for 2 minutes more.

Add the beans, broth, and tomatoes and their liquid and bring to a boil.
Add the kale and ¼ teaspoon each salt and pepper. Simmer, stirring occasionally, until wilted, 2 to 3 minutes. Serve with the bread, if using.

Asian Steak Salad With Mango

Ingredients:

3/4 pound sirloin steak (1 inch thick)
kosher salt and black pepper
1 teaspoon grated lime zest
3 tablespoons fresh lime juice
1 tablespoon honey
1 tablespoon chopped pickled ginger (found in the international aisle of the market)
2 teaspoons low-sodium soy sauce
3 tablespoons canola oil
1 large head romaine lettuce, cut into strips (about 7 cups)
1 mango, cut into thin strips
1 red bell pepper, thinly sliced
1/2 cup fresh basil leaves, sliced
2 scallions, thinly sliced
1 teaspoon toasted sesame seeds


Directions:

Heat a large skillet over high heat. Season the steak with ¼ teaspoon each salt and black pepper. Cook 4 to 5 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.

Meanwhile, in a large bowl, whisk together the lime zest and juice, honey, ginger, soy sauce, oil, and ¼ teaspoon salt. Add the lettuce, mango, bell pepper, basil, and scallions and toss to combine. Gently fold in the steak and sprinkle with the sesame seeds.

Grilled Salmon With Cucumber and Celery Salad

Ingredients:

1/4 cup nonfat yogurt (preferably Greek)
1 tablespoon white wine vinegar
kosher salt and black pepper
2 Kirby cucumbers, thinly sliced on the diagonal
2 ribs celery, thinly sliced on the diagonal
1/4 cup fresh flat-leaf parsley
4 small salmon steaks (about 2 pounds)


Directions:

In a large bowl, whisk together the yogurt, vinegar, and ¼ teaspoon each salt and pepper. Add the cucumbers, celery, and parsley and toss to combine.

Heat grill to medium-high. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper.

Grill the salmon until opaque throughout, 5 to 6 minutes per side. Serve with the salad.

Rosemary-Crusted Pork Tenderloin

Ingredients:

1/4 cup bread crumbs
2 cloves garlic, chopped
1 teaspoon smoked paprika
1 tablespoon chopped rosemary
kosher salt and black pepper
1 1 1/4-pound pork tenderloin
1 teaspoon plus 1 tablespoon olive oil
1 pound green beans
1/4 cup pitted kalamata olives, halved


Directions:

Heat oven to 425° F.

On a large plate, combine the bread crumbs, garlic, paprika, rosemary, and ½ teaspoon salt.

Rub the pork with 1 teaspoon of the oil, coat with the bread crumb mixture, then place on a rimmed baking sheet.

Roast the pork until cooked through, 20 to 30 minutes. Let rest 5 minutes before slicing.

Meanwhile, bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 3 to 5 minutes.

Drain the beans and toss with the olives, ¼ teaspoon each salt and pepper, and the remaining tablespoon of oil. Serve with the pork

Fettuccine With Sausage and Cabbage

Ingredients:

8 ounces fettuccine (1/2 box)
2 tablespoons olive oil
3/4 pound Italian sausage links, casings removed
1/2 small Savoy cabbage, thinly sliced (about 6 cups)
3 shallots, sliced
kosher salt and black pepper
3/4 cup low-sodium chicken broth
1/4 cup chopped fresh chives


Directions:

Cook the pasta according to the package directions. Drain and return it to the pot.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned, 5 to 6 minutes. Transfer to a bowl.

Wipe out the skillet and heat the remaining oil over medium heat.

Add the cabbage, shallots, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until beginning to soften, 5 to 6 minutes.
Add the chicken broth and simmer until the cabbage is tender, 3 to 4 minutes.

Add the cabbage mixture to the pasta, along with the sausage and chives, and toss to combine.

Crock Pot Chicken Gumbo

Ingredients:

1 pound boneless skinless chicken breasts, cut into 2-inch pieces
1 (10-ounce) package frozen okra, thawed
2 links andouille sausage, diced
1 cup chopped onions
2 celery stalks, chopped
1 green bell pepper, seeded and chopped
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon salt
2 bay leaves
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon mustard powder
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
2 cups reduced-sodium chicken broth
2 cups reduced-sodium tomato juice
2 cups cooked rice


Directions:

In a crock pot (slow-cooker), combine the chicken and all remaining ingredients except the rice. Mix well to combine. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve over rice.

Potato Gnocchi with Peas, Prosciutto and Ricotta

Ingredients:

Potato gnocchi:

2 pounds (about 4) russet potatoes, or similar starchy/white variety
1 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon baking powder
1/2 cup grated Parmigiano-Reggiano
1 egg white
1 to 1 1/2 cups unbleached all-purpose flour
1 1/2 cups frozen peas, thawed
1/4 pound prosciutto
1 large shallot, finely diced
Extra-virgin olive oil
Salt and pepper
1 tablespoon butter
Grated Parmesan
2 cups Lemon Ricotta, recipe follows


Directions:

Preheat oven to 350 degrees F.

Scrub potatoes, pierce the skin with a fork, drizzle with olive oil and salt and place on a sheet pan. Place the sheet pan in the oven and bake for 45 minutes to 1 hour until they are easily pierced with a pairing knife. Allow the potatoes to cool slightly then peel the potatoes while they are still hot and press them through a potato ricer. Put the potatoes in a large bowl with salt, nutmeg, baking powder, grated cheese and egg white. Add the flour a little at a time and mix with your hands until the mixture forms a rough dough. Do not over-work the dough. Transfer the dough to a lightly floured surface. Gently knead the dough for 1 or 2 minutes until smooth, adding a little bit more flour, if necessary, to keep it from sticking.

Break off a piece of the dough and roll it back and forth into a rope, about the thickness of your index finger. Cut the rope into 1-inch pieces. Gently roll each piece down the prongs of a fork while pressing a small dimple with your finger in the back. The gnocchi should be slightly curved and marked with ridges. This will allow the pillows to hold sauce when served. Cover with plastic wrap and refrigerate for up to 12 hours.

Boil the gnocchi in batches in plenty of salted water. The gnocchi are done about 2 minutes after they float to the surface, remove with a slotted spoon. Reserve about 1/2 cup cooking water. If not cooking immediately, place the gnocchi in a single layer on a baking pan dusted with flour.

Note: If the gnocchi start to feather and fall apart in boiling water, you need more flour. If the gnocchi don't float after 2 minutes and are hard, you used too much flour.

Blanch peas in hot water and set aside.

Place 4 strips of prosciutto on a sheet pan and place in a preheated 350 degree F oven. Cook until the bacon is crispy, 8 to 10 minutes.

Add chopped shallots to a pan over medium high heat with 2 counts of olive oil pan of and gently saute until fragrant and translucent. Dump in the peas and toss gently to coat. Season with a little salt and pepper. Add boiled gnocchi to the pan and gently toss. Add a ladle of gnocchi water to the pan, add 1 tablespoon of butter, sprinkle with Parmesan and season with salt and pepper. Serve topped with crispy prosciutto and a scoop of fresh lemon ricotta. (Optional: finish with a drizzle of white truffle oil)

Lemon Ricotta:
2 cups good quality ricotta cheese
1 lemon, zested and juiced
Salt

Place the ricotta cheese in a mixing bowl and add the lemon zest and juice. Season with salt and serve with the gnocchi.

Yield: 4 to 6 servings