CHOCOLATE CROISSANTS

From Nigella Lawson

1 sheet puff pastry
1 chocolate bar (milk or dark depending on taste)
1 egg beaten

Preheat the oven to 425 degrees.  Unfold the sheet of pastry and then cut it into 6 squares.

Cut each square diagonally to give 2 triangles (they will appear quite small).  Put the triangle with the wider party facing you and the point away from you.

Break off small pieces of chocolate (approx. 1/2 inch) and place about 3/4-inch up from the wide end nearest you.

Then carefully roll from that chocolate loaded end towards the point of the triangle.  You should now have something resembling a straight croissant, seal it slightly with your fingertips and curl it around into a crescent.

Place the chocolate croissants on a lined baking tray and paint with the beaten egg.  Bake for 15 minutes until golden and puffy and exuberantly, if miniaturely, croissant-like.  YIELD:  12 servings

CHEESE ENCHILADAS

1 small onion, diced
2 tablespoons oil
1 (15oz) can tomato sauce
2 cloves garlic, minced
3 tablespoons chili powder
1/2 teaspoon cumin
1/4 teaspoon oregano
1/2 cup chicken or vegetable broth
8 corn tortillas
Oil, for frying tortillas
8 ounces Jack cheese, long pieces, 1 ounce each
4 ounces cheddar cheese, grated
1/4 cup green onions, sliced
Sour cream, for serving

In a saucepan, cook onion in 2 tablespoons oil over medium heat, until tender, about 5 minutes. Add tomato sauce and garlic. Gradually stir in chili powder, cumin, oregano, and broth. Cover and simmer over very low heat for 20 to 30 minutes, stirring occasionally. Pour a small amount in the bottom of the baking dish. Reserve the remainder for the top of the enchiladas.

Fry tortillas briefly in oil and drain on paper towels.

Wrap each tortilla around one chunk of cheese and place in baking dish. Cover with remaining sauce, shredded cheese and green onions. Cover and freeze or bake in 375 degree oven approximately 45 minutes. Serve with sour cream. YIELD: 4 servings

SPINACH-STUFFED LASAGNA RUFFLES

1 (8 oz.) package lasagna noodles, cooked
1 (8 oz.) package cream cheese, softened
2 (10 oz.) packages spinach, thawed and drained
1 1/2 cups Parmesan cheese, grated
1 (15 oz.) container Ricotta cheese
2 cups Mozzarella cheese, shredded
1 1/2 teaspoons Italian seasoning
1/4 teaspoon salt
32 ounces spaghetti sauce, meatless

Beat cream cheese until smooth.  Stir in the spinach, 1 cup of Parmesan, Ricotta, Mozzarella, Italian seasoning and salt.

Spread 1/4 to 1/2 cup of the filling over each cooked noodle.  Roll the noodle up.  Cut each lasagna roll in half.

Pour half of the spaghetti sauce into a lightly greased oven-proof container.  Place the lasagna rolls in the sauce, cut side down.  After placing all the rolls in the pan, top with the remaining sauce and Parmesan cheese.  Cover with foil and either store in the freezer or bake 30-40 minutes in a 350 degree oven.  YIELD:  6 servings

CHILI-GARLIC ROASTED BROCCOLI

From Rachael Ray

1/4 cup extra-virgin olive oil
5 to 6 cloves garlic, finely chopped
1 tablespoon chili powder
1 tablespoon grill seasoning blend (Montreal Steak Seasoning by McCormick)
1 large head broccoli, cut into thin, long spears

Preheat oven to 425 degrees.

Place olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears.  Toss to coat broccoli evenly then transfer to a large nonstick baking sheet.  Roast the broccoli until ends are crisp and brown and stalks are tender, 17 to 20 minutes.  YIELD:  4 servings

ROASTED CHICKEN with BALSAMIC VINAIGRETTE

From Giada De Laurentiis

1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
2 tablespoons olive oil
salt and freshly ground pepper
1 (4 lb.) whole chicken, cut into pieces (I used 8 bone-in chicken thighs)
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped parsley

Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt and pepper in small bowl to blend.  Combine the vinaigrette and chicken pieces in a large resealable plactic bag; seal the bag and toss to coat.  Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.

Preheat the oven to 400 degrees.  Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish.  Roast until the chicken is just cooked through, about 45 min to an hour.  If your chicken browns too quickly, cover it with foil for the remaining cooking time.  Tranfer the chicken to a serving platter.

Place the baking dish on a burner over medium-low heat (or transfer the liquids to a pan).  Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom with a wooden spoon and mixing them into the broth and pan drippings.  Drizzle the pan drippings over the chicken.  Sprinkle the lemon zest and parsley over the chicken and serve.  YIELD:  6 servings

ORIENTAL GRILLED CHICKEN

1/2 cup fresh orange juice
4 green onions, minced
2 teaspoons ginger root, minced
1 clove garlic, minced
1/3 cup hoisin sauce
1 teaspoon chili oil
1 tablespoon soy sauce
4 large chicken breast halves, pounded to even thickness

Combine first 7 ingredients, mix well.

Place chicken in marinade and store in refrigerator until ready to grill.

Bring chicken back to room temperature and grill until done. YIELD: 4 servings

SPINACH & ARTICHOKE BAKED PASTA

From Rachael Ray

2 (10 oz.) boxes frozen spinach, thawed and drained
salt
1 pound whole-wheat or regular penne pasta or macaroni
2 tablespoons extra-virgin olive oil
1 large shallot, chopped
4 cloves garlic, finely chopped or grated
1 (10 oz.) box frozen artichoke hearts, defrosted, halved, pat dry
1/2 cup dry white wine
4 tablespoons butter
3 slightly rounded tablespoons flour
2 cups milk
freshly ground black pepper
freshly ground nutmeg
5 oz. Gruyere cheese (or Swiss), shredded (about 1 1/2 cups)
1 cup shredded parmesan cheese

Position oven rack in center of oven.  Preheat the oven to 375 degrees.

Bring a saucepot of water to a boil.  Add salt.  Add the pasta and cook according to package directions.

Heat 2 tablespoons oil in a small skillet over medium to medium-high heat and add the shallots and garlic and cook 2 to 3 minutes.  Add the artichokes and cook until they are lightly brown.  Add the wine to deglaze the pan.

In a saucepot over medium to medium-high heat, add the butter.  When melted, whisk in the flour for 1 minute or so, then whisk in the milk and season with salt, pepper and a little nutmeg.  Cook 5 to 6 minutes, or until thick enough to coat the back of a spoon, adjust the seasonings and stir in the Gruyere or Swiss cheese.  Combine the sauce with the spinach, pasta, and artichoke and stir until just combined.  Transfer the mixture to a baking dish and cover with the remaining cheese.  Cool and store for a make-ahead meal, or bake on a baking sheet 45 minutes or until brown and bubbly on top.  YIELD:  4 to 6 servings

CHICKEN IN LEMON WINE SAUCE

4 boneless, skinless chicken breasts, pounded to even thickness
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
1 small onion, diced fine
1 clove garlic, minced
1/2 cup dry white wine
1/2 cup chicken stock
1 lemon, juiced and zested
1/2 teaspoon dried thyme
1 teaspoon minced fresh parsley, reserving 2 stems

Dredge chicken in flour mixed with salt and pepper.

Heat oil over medium-high heat. Brown chicken well on both sides, remove chicken, add onion and garlic to the pan, lower heat and cook until onions are very soft, about 8 minutes.

Add the wine, stock, lemon juice, parsley stems, thyme and chicken; bring to a boil, cover and reduce heat to low. Cook over low heat, stirring occasionally to keep chicken from sticking, for about 1/2 hour or until chicken is very tender and sauce has thickened slightly. Remove from heat and sprinkle with minced parsley and lemon zest. Yield: 4 servings