Italian Sausage Rigatoni

Ingredients:|
1 package ground mild Italian sausage
1 package rigatoni pasta
3 Tbsps olive oil
2 cloves garlic, minced
1 large red bell pepper, chunked & sauted
1 jar (26 oz) pasta sauce
2 Tbps parsley, chopped

Cook sausage according to package directions, keep warm
Cook rigatoni according to package directions, keep warm
In a large pan place olive oil & garlic, saute lightly for 30 seconds
Add pepper & cook until crisp-tender
Combine cooked sausage & pasta sauce with pepper & heat until warm
Mix with the pasta
Top with parsley

Buttermilk Pie

Ingredients:
1 1/4 cups low fat buttermilk
2 large eggs, separated
1 disk refrigerated pie dough
1 stick unsalted butter
1 1/4 cups granulated sugar
3 Tbsps all-purpose flour
1 Tbsp fresh lemon juice
1/2 tsp finely grated lemon zest
1/4 tsp nutmeg
1/4 tsp salt
Confectioners sugar for dusting

Let buttermilk & eggs come to room temperature 1 hr before making filling
Preheat oven to 350
Ease dough into 9" deep-dish pie plate & crimp as desired
Pierce all over with a fork
Line dough with foil, then fill with pie weights or dried beans
Bake until edges are golden, about 20 mins
Remove the foil & weights & continue baking until lightly golden all over, about 10 more mins
Let cool completely on wire rack
Make the filling: beat the butter & sugar in a stand mixer fitted with the wish attachment on medium-high speed until combined, about 1 min
Add the egg yolks & beat until pale & thick, about 1 min
Reduce mixer speed to medium-low; add flour, lemnon juice, lemon zest, nutmeg & salt & beat until just incorporated
Increase the mixer speed to medium-high & slowly pour in buttermilk
Scrape down the sides of the bowl & continue beating until combined
Transfer to a large bowl
Clean the mixer & whisk attachment
Add the egg whites & beat on medium-high speed until stiff peaks form, about 4 mins
Fold the egg whites into the yolk mixture in 3 additions until no white streaks remain
Pour the filling into the prepared crust
Transfer to a baking sheet & bake until golden & set around the edges (the center will still jiggle), 45-50 mins, rotating the pie halfway through
Let cool on rack
Dust with confectioners sugar before serving

Sesame Pecan Chicken Strips

Ingredients:
2 large egg whites
1 cup breadcrumbs
1/2 cup finely chopped pecans
1/4 cup sesame seeds
1 tsp paprika
1 cup vegetable or peanut oil
1 1/4 lb skinless, boneless skinless chicken breasts

Beat egg whites in a large bowl until frothy
Mix breadcrumbs, pecans, sesame seeds, paprika, & 1 tsp salt in a medium bowl
Heat vegetable oil in a large nonstick skillet over medium-high heat
Dip chicken in egg whites & then roll in the breadcrumb mixture, pressing to help it adhere
Cook chicken until golden brown, about 3 mins per side
Drain on paper towels
Cut into strips
Serve with honey mustard dressing

Spice Rubbed Pork Chops

Ingredients:
2 (4 oz) boneless pork loin chops
1/8 tsp garlic salt
1/4 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp brown sugar
1.5 tsp olive oil

Heat skillet over medium-high heat
Sprinkle pork chops with 1/8 tsp garlic salt
Combine coriander, cumin, & sugar in shallow bowl
Sprinkle spice mixture over both sides of pork
Add oil to pan; swirl to coat
Add pork to pan
Cook 2 mins or until browned
Turn pork over & cook 4 mins or until done

Recipe courtesy of Cooking Light

Coconut Cupcakes

Recipe courtesy of the Barefoot Contessa Cookbook

Ingredients:
Cupcakes
3/4 lb (3 sticks) unsalted butter at room temperature
2 cups sugar
5 extra large eggs at room temperature
1.5 tsps vanilla extract
1.5 tsps almond extract
3 cups flour
1 tsp baking powder
1 tsp baking soda
0.5 tsp salt
1 cup buttermilk
14 oz sweetened shredded coconut

Frosting*
1 lb cream cheese at room temperature
3/4 lb (3 sticks) unsalted butter, room temperature
1 tsp vanilla extract
0.5 tsp almond extract
1.5 lb confectioners sugar, sifted

Preheat oven to 325
In the bowl of an electric mixed fitter with paddle attachment, cream butter & sugar on high speed until light & fluffy - about 5 mins
With the mixer on low speed, add the eggs 1 at a time, scraping down the bowl after each addition
Add vanilla & extract; mix well
In a separate bowl, sift together the flour, baking powder, baking soda, & salt
In 3 parts, alternately add the dry ingredients & the buttermilk to the batter, beginning and ending with the dry
Mix until just combined
Fold in 7 oz of coconut
Line a muffin pan with paper liners
Fill each liner to the top with batter
Bake for 25-35 mins until the tops are brown & a toothpick comes out clean
Allow to cool in the pan for 15 mins
Remove to a baking rack & cool completely
Meanwhile make the frosting
In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, vanilla, & almond extracts
Add confectioners sugar & mix until smooth
Frost the cupcakes & sprinkle with the remaining coconut

*I was too lazy to make the frosting so I decided to buy pre-made cream cheese frosting & added the vanilla & almond extracts

Baked Ziti

Ingredients:
Sauce
2 Tbsps olive oil
1 medium onion, chopped
3 cloves garlic, chopped
1 can (28 oz) whole tomatoes
1 can (15 oz) tomato sauce
2 Tbsps tomato paste
2 tsps sugar
1/4 tsp salt
1/4 tsp pepper
1 can (14.5 oz) basil & oregano diced tomatoes, drained
1/2 cup fresh basil leaves, chopped

Ziti & cheese
1 box (16 oz) ziti
8 oz shredded mozzarella
1/4 cup grated Parmesean cheese

Heat oven to 375
Coat 13 x 9 x 2" pan with nonstick cooking spray
Heat oil in a 3 quart sauce pan over medium heat
Add onion & cook 4 mins
Add garlic & cook another min
Stir in whole tomatoes & their juice breaking tomatoes apart with wooden spoon
Stir in tomato sauce, tomato paste, sugar, salt & pepper
Simmer, stirring occasionally for 20 mins
Remove pan from heat
Stir in diced tomatoes & basil
Cook pasta according to directions on package
Drain & mix ziti with tomato sauce
Pour mixture into prepared pan
Top with cheese
Bake 20-25 mins

Basil Parmesan Dip

Ingredients:
1 cup lightly packed basil leaves (about 1/2 oz)
3/4 cup finely grated Parmigiano-Reggiano cheese
3/4 cup reduced fat sour cream
2 tsps lemon juice
1 garlic clove, minced
Salt & pepper to taste

Add all ingredients to food processor or blender
Process until smooth
Serve with pita chips/crackers