Chipotle Butter

recipe courtsey of bobby flay

i had this on my steak last night and wow was it good. it'd also be good on any number of things of course all i can come with at the moment is a spoon...it is that good.

8 tablespoons (1 stick) of unsalted butter
1 canned chipotle, stemmed
1 garlic clove
2 tablespoons chopped red onion
salt and freshly ground pepper

in a food processor, combine the butter, chipolte, garlic, onion, and salt and pepper to taste. process until completely mixed. spread the butter in a cylinder shape about 1 inch in diameter along the long side of a sheet of parchment or wax paper (don't tell bobby i used plastic wrap.), leaving a 1-inch border. roll up the butter in the paper to form a log. refrigerate for at least 30 minutes. May be refrigerated for up to 3 days or frozen.
makes 1 cup.

Crunchy Parmesan Chicken Tenders

Recipe courtesy Giada De Laurentiis

i have a two year old and like most children his age he could live off chicken nuggets. i don't want to get him in the habit of having me cook a seperate meal so one night i tried these. he loved them and so did i.


4 tablespoons plus 1/2 cup extra-virgin olive oil
1 cup buttermilk
1 1/2 pounds chicken tenders (about 18)
3 large garlic cloves, minced
1/2 teaspoon salt
3 tablespoons balsamic vinegar
Freshly ground black pepper
1 1/4 cups freshly grated Parmesan
3/4 cup Italian-style seasoned bread crumbs

Preheat the oven to 500 degrees F.
Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.

Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.

Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.

Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.


*you can use whatever sauce you'd like for dipping. i mixed up a black pepper mayo for mine.

Orecchiette with Toasted Breadcrumbs

Recipe courtesy Giada De Laurentiis

i can't say enough about this one. COOK it...EAT it...ENJOY!!!

1 pound dried orecchiette or other small shaped pasta
3/4 cup extra-virgin olive oil
2/3 cup Italian seasoned dried bread crumbs
Sea salt and freshly ground black pepper
1/4 cup grated Parmesan
1 cup finely chopped prosciutto
2 tablespoons chopped fresh parsley leaves (i actually use chopped fresh spinach mostly b/c i need the iron.)

In a large pot, bring to a boil 6 quarts of salted water. Cook pasta until al dente, about 8 minutes.
Meanwhile, in a medium-sized saute pan, heat the oil until warm. Since the bread crumbs will cook quickly, you don't want to add them into a hot pan, otherwise they can burn. Add the breadcrumbs and stir constantly. Season lightly with salt and pepper since flavored bread crumbs may already have seasoning. Saute for about 2 minutes. Remove from heat and set aside.

Drain pasta in a colander. Working quickly, add pasta to the saute pan and stir to combine. Add Parmesan and the chopped prosciutto. Mix thoroughly. Pour into large serving bowl and garnish with chopped parsley.

mini cheesecakes

need a quick, easy, and delicious dessert? you can't beat these. i've made them many times and they disappear in minutes. also they work well with splenda...but i recommend using just under half a cup.

36 vanilla wafers
1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE®™ Real Semi-Sweet Morsels, divided (you can use any flavor chip you like)
2 pkgs. (8 oz. each) cream cheese, at room temperature
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 large eggs
1 teaspoon vanilla extract


PREHEAT oven to 350° F. Place 36 2-inch foil bake cups (if you can't find the foil cups, regular paper ones placed in a muffin pan will work) on baking sheet(s) with sides. Place one vanilla wafer, flat-side down, on bottom of each cup. Place 5 to 6 Chocolate Morsels on top of each wafer.

BEAT cream cheese, sugar and flour in large mixer bowl until creamy. Add eggs and vanilla extract; beat well. Spoon heaping tablespoon of cream cheese mixture into each bake cup.

BAKE for 15 to 17 minutes or until just set and not browned. Remove from oven to wire rack. While still warm, top cheesecakes with remaining Chocolate Morsels. Morsels will soften but will retain shape. Cool completely. Cover and refrigerate.