Beef-Broccoli Lo Mein

Ingredients
4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
1 tsp dark sesame oil
1 Tbsp peanut oil
1 Tbsp minced peeled fresh ginger
4 garlic cloves, minced
3 cups chopped broccoli
1 1/2 cups vertically sliced onion
1 (1-pound) flank steak, trimmed and cut across the grain into long, thin strips
3 Tbsp low-sodium soy sauce
2 Tbsp brown sugar
1 Tbsp oyster sauce
1 Tbsp chile paste with garlic

Cook pasta according to package directions, omitting salt and fat; drainCombine pasta and sesame oil, tossing well to coat

While pasta cooks, heat peanut oil in a large nonstick skillet over medium-high heat
Add the ginger and garlic; sauté 30 seconds
Add broccoli and onion; sauté 3 minutes
Add steak, and sauté 5 minutes or until done
Add pasta mixture, soy sauce, and remaining ingredients; cook 1 minute or until lo mein is thoroughly heated, stirring constantly

Recipe courtesy of Cooking Light

Sweet Potato Casserole

Potatoes:
2 ¼ lbs sweet potatoes, peeled and chopped

1 cup half and half

¾ cup packed brown sugar – plus one extra scoop

1 tsp salt

2 tsps vanilla extract

2 large eggs

Cooking spray

Topping:
2 cups miniature marshmallows (or enough to cover all of sweet potatoes)

½ cup all purpose flour

¼ cup packed brown sugar – plus one extra heaping scoop

¼ tsp salt

2 Tbps chilled butter cut into small pieces

½ cup chopped pecans, toasted

Preheat oven to 375°

To prepare potatoes, place potatoes in a Dutch oven and cover with water

Bring to a boil

Reduce heat and simmer 20 mins or until very tender

Drain and cool slightly

Place potatoes in a large bowl

Add half and half, ¾ cup plus extra scoop of brown sugar, 1 tsp salt, and vanilla

Beat with a mixer at medium speed until smooth

Add eggs and beat well (mixture will be thin)

Scrape mixture into a 13x9” pan coated with cooking spray

To prepare topping, sprinkle marshmallows over top of casserole

Lightly spoon flour into a dry measuring cup; level with a knife

Combine flour, ¼ plus extra heaping scoop of brown sugar and ¼ tsp salt in a medium bowl

Cut in butter with pastry blender or 2 knives until mixture resembles coarse meal

Stir in pecans and sprinkle over potato mixture and marshmallows

Bake at 375° for 30 mins or until golden brown

Yield: 16 servings

You can make the potatoes a day before, refrigerate and make topping next day.

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