No Mess Summer Fish Packets with Pesto

 

Ingredients:(No Mess Summer Fish Packets with Pesto)

Heavy-duty foil
Nonstick cooking spray
Grated peel and juice from 1 lemon
1 container All Natural Pesto with Basil or All Natural Reduced Fat Pesto with Basil
1 bunch thin asparagus spears, trimmed into 2-inch pieces (about 2 1/2 cupstotal)
1 large yellow squash or zucchini, cut in half lengthwise, then sliced horizontally into 1/4-inch half-moons (about 1 1/2 cups total)
5 (4 to 5 ounces each) about 1-inch-thick white fish fillets (such as wild halibut, red snapper, orange roughy or talapia)
Course salt and ground black pepper
1 basket cherry tomatoes, halved (about 1 1/4 cups total)
2 tablespoons sliced green onion

Instructions:(No Mess Summer Fish Packets with Pesto)

Preheat oven to 450° F.
Arrange five 12 x 13-inch pieces of foil on work surface; coat lightly with nonstick cooking spray. Stir lemon peel into pesto. Divide asparagus and squash evenly down center of each foil sheet; spoon 1 tablespoon pesto mixture over vegetables. Place one fish fillet over pesto vegetables; sprinkle fish with salt and pepper. Spread each fish fillet with 1 tablespoon pesto mixture.
Top each fish fillet evenly with tomato halves and green onion. Sprinkle with lemon juice. Bring up foil sides; double fold top and ends to seal each packet, leaving room for heat circulation inside. Place on 15 x 10-inch jelly-roll pan or rimmed baking sheet.
Bake for 20 minutes or until fish is just opaque in center and vegetables are crisp-tender. Carefully open packets, allowing steam to escape away from you and let cool briefly. Using a spatula, gently push the fish and vegetables onto plate

Ice Cream Sundae Cookies

 

Ingredients:(Ice Cream Sundae Cookies)

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
8 (about 2 cups) sugar ice cream cones, broken into small pieces
1 cup (6 oz.) Semi-Sweet Chocolate Morsels
1 cup (6 oz.) Premier White Morsels
3/4 cup maraschino cherries, patted dry and chopped

Instructions:(Ice Cream Sundae Cookies)

PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in broken cones, morsels and cherries. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Crostini Aperitivo

 

Ingredients: (Crostini Aperitivo)

1 (about 20 inches long) multi-grain baguette

1 clove garlic, peeled and halved crosswise

2 packages (about 5.3 ounces each) soft goat cheese

1 container BUITONI Refrigerated All Natural Pesto with Basil (7 oz.)

1 package (3 ounces) thinly sliced prosciutto, cut into strips

Additional toppings: roasted and sliced bell peppers, roasted thin asparagus, shaved melon and/or chopped dates (optional)

 

Instructions: (Crostini Aperitivo)

Preheat broiler. Cut bread into 40 (1/2-inch-thick) diagonal slices. Place on baking sheet.

Broil for 1 to 2 minutes on each side or until golden. Rub tops of bread slices with cut garlic halves. Discard garlic.

Combine cheese and pesto in small bowl; stir until combined. Spread about 2 teaspoons mixture over each toasted bread slice. Top evenly with prosciutto and any additional toppings.

Sensible Linguine Alfredo

Ingredients: (Sensible Linguine Alfredo)

1 3/4 cups water
1/4 cup all-purpose flour
2 cloves garlic, finely chopped
1 teaspoon MAGGI Instant Chicken Flavor Bouillon
1/4 teaspoon ground black pepper
Dash ground nutmeg
6 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
1/3 cup plain lowfat yogurt
1 package BUITONI Refrigerated Linguine (9 oz.)
1 tablespoon chopped fresh parsley

Directions: (Sensible Linguine Alfredo)

COMBINE water, flour, garlic, bouillon, pepper and nutmeg in large, nonstick skillet; stir until smooth. Cook over medium heat, stirring constantly, for 8 to 10 minutes or until mixture boils and thickens. Remove from heat; stir in cheese and yogurt.

PREPARE pasta according to package directions. Add pasta to skillet; toss to coat. Sprinkle with parsley. Serve immediately.

Grilled Chicken Breasts with Fresh Herbs


Ingredients: (Grilled Chicken Breasts with Fresh Herbs)

3 large cloves garlic, finely chopped
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme, crushed
1/2 teaspoon Chicken Flavor Bouillon
1/2 teaspoon ground black pepper
6 (about 1 3/4 pounds total) boneless, skinless chicken breast halves
2 tablespoons extra virgin olive oil
1/3 cup dry white wine
Hot cooked rice (optional)
Assorted steamed vegetables (optional)

 

Directions: (Grilled Chicken Breasts with Fresh Herbs)

 

Combine garlic, rosemary, thyme, bouillon and pepper in small bowl.
Arrange chicken in 13 x 9-inch baking pan; rub with herb mixture. Drizzle with oil. Pour wine into bottom of pan; cover. Marinate in refrigerator for 2 hours.
Preheat grill or broiler
Grill or broil chicken for about 6 minutes on each side or until no longer pink in center. Serve with rice and vegetables.

Grilled Apple Curry Chicken with Pasta

 

Ingredients: (Grilled Apple Curry Chicken with Pasta)

1 jar (8 ounces) apple curry chutney

1/4 cup Apple Juice

2 cloves garlic, peeled

1 teaspoon curry powder

4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves

1 package Linguine (9 oz.)
Chopped fresh parsley

 

Directions: (Grilled Apple Curry Chicken with Pasta)

 

Preheat grill or broiler.
Place chutney, Juicy Juice, garlic and curry powder in food processor or blender; cover. Process until smooth. Reserve 1/3 cup.
Prepare pasta according to package directions; keep warm.
Grill or broil chicken, brushing frequently with remaining chutney mixture, until chicken is no longer pink in center. Slice chicken; place over pasta. Spoon reserved chutney mixture over chicken; sprinkle with parsley.

Kedgeree


Ingredients: (Kedgeree)

 

2 large free-range eggs

680 g undyed smoked haddock fillets, from sustainable sources, ask your fishmonger, pin-boned

2 fresh bay leaves

170 g long grain or basmati rice

sea salt

1 knob pure butterghee

1 thumb-sized piece fresh ginger, peeled and grated

1 medium onion, or 1 bunch of spring onions, finely chopped

1 clove garlic, peeled and finely chopped

2 heaped tablespoons curry powder

1 tablespoon mustard seeds

2 tomatoes, deseeded and chopped

juice of 2 lemons

2 good handfuls fresh coriander, leaves picked and chopped

1 fresh red chilli, finely chopped

1 small pot fat-free natural yoghurt

Instructions: (Kedgeree)

 

 

his is a traditional British breakfast from colonial India and it’s a lovely little dish, with a nice balance of spicy and smoky flavors. It makes a tasty lunch or supper too – so get stuck in!

Boil the eggs for 10 minutes, then hold under cold running water. Put the fish and bay leaves in a shallow pan with enough water to cover. Bring to the boil, cover and simmer for about 5 minutes, until cooked through. Remove from pan and leave to cool. Remove the skin from fish, flake into chunks and set aside.

Cook the rice in salted water for about 10 minutes and drain. Refresh in cold water, drain again, and leave in the fridge until needed. Melt the butter ghee in a pan over a low heat. Add the ginger, onion and garlic. Soften for about 5 minutes, then add the curry powder and mustard seeds. Cook for a further few minutes, then add the chopped tomatoes and lemon juice.

Quarter the eggs. Add the fish and rice to a pan and gently heat through. Add the eggs, most of the coriander and the chilli and stir gently. Place in a warm serving dish. Mix the rest of the coriander into the yoghurt and serve with the kedgeree

Potato cakes with smoked salmon


Ingredients: (Potato cakes with smoked salmon)

 

330 g Desirée potatoes, peeled

2 spring onions, finely sliced

sea salt

freshly ground black pepper

1 heaped tablespoon plain flour

1 small knob butter

2 free-range eggs

3 slices good-quality smoked salmon, from sustainable sources, ask your fishmonger

2 heaped teaspoons soured cream

1 bunch fresh chives, finely chopped

Instructions: (Potato cakes with smoked salmon)

 

 

Boil the potatoes in salted water until just cooked. Drain well and, when cool enough to handle, grate on the coarse side of a cheese grater into a mixing bowl. Add the spring onions, seasoning, flour and half the butter and mix well. Divide into 4 equal balls and pat into flat rounds. Leave covered in the fridge overnight if you can.

Heat a non-stick frying pan over a moderate heat and add the rest of the butter. Gently fry the potato cakes, 2 at a time, for 2 to 3 minutes each side until light brown and heated through. Keep warm.

Meanwhile, soft boil the eggs for 4 minutes – this recipe works best with runny yolks. Arrange a couple of potato cakes on each plate and top with smoked salmon. Shell the eggs and place on top. Spoon soured cream over the eggs and sprinkle over the chives. Season well..

Baileys cheesecake

Ingredients: (Baileys cheesecake)

100g/3½oz butter
250g/8¾oz digestive biscuits, crushed
600g/1lb 5oz cream cheese
25ml/1fl oz Baileys or other Irish cream liqueur
100ml/3½oz icing sugar
300ml/10½oz double cream, whipped
100g/3½oz grated chocolate
To garnish
200ml/7¼oz double cream, whipped
cocoa powder, to dust

Directions: (Baileys cheesecake)

Melt the butter in a pan and add the crushed digestive biscuits. Mix well until the biscuits have absorbed all the butter.
Remove from the heat and press into the bottom of a lined 18cm/7in springform tin. Place in the refrigerator and allow to set for one hour.
Meanwhile, prepare the filling. Lightly whip the cream cheese then beat in the Irish cream and icing sugar. Fold in the whipped cream and grated chocolate. When smooth, spoon evenly onto the biscuits.
Refrigerate and allow to set for a further two hours. Once set, remove and decorate with whipped cream and cocoa powder dusted over the top. Serve.

Cranberry-pistachio brownies

Ingredients: (Cranberry-pistachio brownies)

200g butter,
diced, plus extra for greasing 2 x 150g
bars plain chocolate (about 40% cocoa solids is fine)280g light
muscovado sugar4 tbsp
cranberry juice or milk4 medium
eggs200g plain
flour½ tsp
ground cinnamon1 x 75g
pack dried cranberries100g
pistachios, slicedicing
sugar to dust, optional”

Directions: (Cranberry-pistachio brownies)

Heat the oven to 180C/fan
160C/gas 4. Butter a non-stick baking tin (about 31 x 17 x 3.5cm) or line
the base if you prefer. Break the chocolate into a saucepan, add the
butter, sugar and juice or milk, then warm gently, stirring frequently
until melted and evenly mixed. Allow to cool slightly, then beat in the
eggs one at a time. Fold in the flour, cinnamon and cranberries.Spread half the mixture into the prepared tin, scatter
over the nuts, then gently spread the rest of the mixture on top. Bake for
25-30 mins. Cut into squares while still warm. Will keep in an airtight
container for up to a week.”