Arugula salad with lemon parmesan dressing

1/3 cup freshly grated Parmesan cheese

5 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon finely grated lemon peel

4 cups (packed) baby arugula

1 cup halved cherry tomatoes

Blend first 4 ingredients in processor. Season dressing with salt and pepper. Transfer to bowl. Cover; chill up to 3 days.

Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat. Read More

Lemon loaf

FOR THE LEMON CAKE

1 1/2 cups cake flour

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon salt

2 1/4 cups sugar

8 large eggs, at room temperature

1/4 cup grated lemon zest (from about 4 lemons)

1/4 cup fresh lemon juice

2 cups (4 sticks) unsalted butter, melted and cooled

1/2 cup sour cream, at room temperature

2 teaspoons pure vanilla extract

FOR THE LEMON SYRUP

1/3 cup fresh lemon juice

1/3 cup sugar

FOR THE LEMON GLAZE (OPTIONAL)

2 cups confectioners' sugar, sifted, or more if needed

4 to 6 tablespoons fresh lemon juice

MAKE THE LEMON CAKESPreheat the oven to 350 degrees F. Spray the sides and bottom of two 9-by-5-by-3-inch loaf pans with nonstick cooking spray. Line the bottom with parchment paper and spray the paper. Sift both flours, baking powder, baking soda, and salt together in a medium bowl. Put the sugar, eggs, lemon zest, and lemon juice in a food processor and pulse until combined. With the motor running, drizzle the butter in through the feed tube. Add the sour cream and vanilla and pulse until combined. Transfer the mixture to a large bowl. Sprinkle the flour mixture, one third at a time, folding gently after each addition until just combined. Do not overmix. Divide the batter evenly between the prepared pans. Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325 degrees F., and bake for another 30 to 35 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 15 minutes.

MEANWHILE, MAKE THE LEMON SYRUPIn a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat and set aside. Line a half sheet pan with parchment paper and invert the loaves onto the pan. Use a toothpick to poke holes in the tops and sides of the loaves. Brush the tops and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely, at least 30 minutes. (The soaked but unglazed loaves will keep, wrapped in two layers of plastic wrap and frozen, for up to 6 weeks.)

IF YOU LIKE, MAKE THE LEMON GLAZEIn a small bowl, whisk together the confectioners' sugar and 4 tablespoons of the lemon juice. The mixture should be thick but pourable. If the mixture is too stiff, add up to another 2 tablespoons lemon juice and whisk again, adding small amounts of lemon juice and/or confectioners' sugar until you get the right consistency. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving. The glazed loaves will keep for up to 3 days, wrapped tightly in plastic wrap, at room temperature. Read More http://www.epicurious.com/recipes/food/views/Lemon-Lemon-Loaf-350989#ixzz1IFEyHucB

Giada's lasagna rolls

Sauce:

2 tablespoons unsalted butter

4 teaspoons all-purpose flour

1 1/4 cups whole milk

1/4 teaspoon salt

1/8 teaspoon ground black pepper

Pinch ground nutmeg

Lasagna:

1 (15-ounce) container whole milk ricotta cheese

1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry

1 cup plus 2 tablespoons grated Parmesan

3 ounces thinly sliced prosciutto, chopped

1 large egg, beaten to blend

3/4 teaspoon salt, plus more for salting water

1/2 teaspoon freshly ground black pepper

1 to 2 tablespoons olive oil

12 uncooked lasagna noodles

2 cups marinara sauce

1 cup shredded mozzarella (about 4 ounces)

Directions

To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce. Preheat the oven to 450 degrees F. Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend. Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking. Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

Ina's low fat (just kidding) cupcakes

3/4 pound (3 sticks) unsalted butter, room temperature

2 cups sugar

5 extra-large eggs at room temperature

1 1/2 teaspoons pure vanilla extract

1 1/2 teaspoons pure almond extract

3 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup buttermilk

14 ounces sweetened, shredded coconut

For the frosting:

1 pound cream cheese at room temperature

3/4 pound (3 sticks) unsalted butter, room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

1 1/2 pounds confectioners' sugar, sifted

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

Spicy Black Bean Cakes with Lime-Jalapeno Yogurt

• 2 tablespoons olive oil
• 4 scallions, thinly sliced
• 6 garlic cloves, pressed
• 1 to 2 jalapeno chiles, finely chopped (ribs and seeds removed for less heat, if desired)
• 1 tablespoon ground cumin
• 2 cans (15.5 ounces each) black beans, drained and rinsed
• Coarse salt and ground pepper
• 1 large sweet potato, peeled and coarsely grated (2 cups)
• 1 large egg, lightly beaten
• 1/2 cup plain dried breadcrumbs
• Lime Sour Cream (see recipe, below)

Directions

1. Heat broiler. In a small skillet over medium heat, warm 1 tablespoon olive oil. Cook scallions until softened, 1 minute. Add garlic, jalapeno, and cumin; cook until fragrant, 30 seconds. Transfer to a large bowl.
2. Add beans to bowl; mash with a fork or a potato masher, leaving about 1/4 of the beans whole. Season generously with salt and pepper. Fold in sweet potato, egg, and breadcrumbs. Divide into 8 balls of equal size; flatten into patties.
3. Brush a baking sheet with remaining tablespoon oil; place patties on sheet, 1/2 inch apart. Broil 4 inches from heat until golden brown, 8 to 10 minutes. With a thin metal spatula, carefully turn cakes. Broil until crisp, 2 to 3 minutes more. Serve with Lime Sour Cream.
4. For the Lime Sour Cream: In a small bowl, combine 1/2 cup reduced-fat sour cream with 2 teaspoons fresh lime juice and 1 small minced jalapeno chile (ribs and seeds removed for less heat, if desired) season with coarse salt.

Read more at Marthastewart.com: Spicy Black-Bean Cakes - Martha Stewart Recipes

*   *   *   *   *

I used a yam (well, "yam"-- the oranger sweet potato), shredded it somewhere between fine and coarse-- which made the end result more like a mash, but I had been worried the potato wouldn't cook completely otherwise. I made the cakes smaller (ended up with about 16 instead of 8), and substituted 2% Greek yogurt for the sour cream. I took out the ribs and seeds of the jalapenos, and it wasn't spicy at ALL-- kind of a disappointment (tasted like diced green bell pepper in the sauce). The cumin really makes the flavor of the cakes.

Enjoy! That was good times the other night-- thanks Erica! And the rest of you missed out! :)

Baked Penne with Roasted Vegetables

(photo courtesy of www.foodnetwork.com)

Baked Penne with Roasted Vegetables - Giada De Laurentiis

Ingredients

• 2 red peppers, cored and cut into 1-inch wide strips
• 2 zucchini, quartered lengthwise and cut into 1-inch cubes
• 2 summer squash, quartered lengthwise and cut into 1-inch cubes
• 4 cremini mushrooms, halved
• 1 yellow onion, peeled and sliced into 1-inch strips
• 1/4 cup extra-virgin olive oil
• 1 teaspoon salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1 tablespoon dried Italian herb mix or herbs de Provence
• 1 pound penne pasta
• 3 cups marinara sauce (store bought or homemade)
• 1 cup grated fontina cheese
• 1/2 cup grated smoked mozzarella
• 1 1/2 cups frozen peas, thawed
• 1/4 cup grated Parmesan, plus 1/3 cup for topping
• 2 tablespoons butter, cut into small pieces

Directions

Preheat the oven to 450 degrees F.

On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

*This was super easy and really yummy. I just used regular mozzarella cheese instead of the smoked. I did find fontina cheese but I am sure you could use mozzarella for that too. I read some reviews that said they just used the italian blend of cheese for the whole thing. Whatever you would like.

Chocolate Eclair Cake from "Celebrity Chef Night"

I had a great time last night ladies!!! You are the best! Thanks again Erica for hosting and letting me bring a non theme recipe!

Chocolate Eclair Cake from an old RS recipe book:

1 box Graham crackers
2 sm. pkg. vanilla instant pudding
3 1/2 c. milk
1 (9oz) Cool Whip

Line bottom of a 9x13 pan with crackers. Mix pudding and milk. Beat 2 min. Blend in Cool Whip. Pour half mixture over crackers. Place second layer of crackers over pudding. Pour in remaining pudding, then another layer of crackers. Refrigerate for 2 hours before frosting.

Frosting:
I just used 3/4 of a can of Duncan Hines milk chocolate frosting from the store. Or, sub. your favorite homemade frosting. Chill cake for up to 24 hours before serving. The crackers will get nice and soft after being being in contact with the filling. You will go back for 3rds!

I NEED your recipes :)

:)
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