Butternut Squash by Lize

My friend, Lize, is a phenomenal chef. She creates recipes & food concepts for Trader Joe's, Costco & other grocery providers. This is her rendition of butternut squash. She makes this each year @ Halloween and serves it with Danielle's famous soup & pork. It is by-far one of the best meals I've ever had. Decadent.

Serves: 8, as a side dish

1 butternut squash, peeled and sliced into 1/2" rings
16 garlic cloves, peeled
1 pack of arugula
2 cups of parmegianno regianno or grana padano, shaved
3 avocados, sliced

1. Saute butternut squash and garlic in a saucepan with butter & olive oil.
2. Once you've got good color on both sides (flip now/then) add at least 1/2 L of orange juice and cover. Let it simmer, turning frequently. Add a splash of balsamic vinegar and a little brown sugar.
3. Remove from heat once butternut and garlic is cooked and totally caramelized.
4. Toss with arugula and top with avocado and Parmesan and freshly ground black pepper.

Fennel-Crusted Pork Loin with Roasted Potatoes & Pears by Real Simple

This is melt-in-your-mouth GOOD! Nice warm, cozy meal for fall & winter. Serve w/ Pumpkin-Leek Soup (as 1st course) and Butternut Squash as a side (see recipes).

1 tablespoon fennel seeds
2 cloves garlic, minced
4 tablespoons olive oil
Kosher salt and pepper
2 pounds boneless pork loin (serves 4; adjust for # of people)
2 red onions, quartered
1 pound small white potatoes, quartered
3 firm pears (such as Bartlett), cored and quartered

Directions

1. Heat oven to 400° F.
2. Using the bottom of a heavy pan, crush the fennel seeds.
3. In a small bowl, mix the seeds, the garlic, 2 tablespoons of the oil, 1 teaspoon salt, and 1/4 teaspoon pepper.
4. Rub the mixture over the pork, then place the pork in a large roasting pan.
5. In a bowl, mix the onions, potatoes, pears, 1 teaspoon salt, 1/4 teaspoon pepper, and the remaining oil.
6. Scatter around the pork and roast until cooked through, about 70 minutes (internal temperature 160° F).
7. Transfer the pork to a cutting board and let rest at least 5 minutes before slicing.
8. Serve with the roasted produce.

Yield: Makes 4 servings

Pumpkin Leek Soup

Danielle makes this for us every Halloween and it is D(i)-Vine. She serves it with the Butternut Squash Dish & Pork Tenderloin - WOW! Best meal ever!

1 tablespoon olive oil
2 leeks (white and light green parts), sliced 1/4 inch thick and rinsed
2 celery stalks, sliced
1 clove garlic, chopped
1 1/2 pounds butternut squash, peeled and cut into 1/2-inch cubes (you can sub pumpkin)
1 15-ounce can pumpkin puree
6 cups low-sodium chicken broth Kosher salt and pepper
1 tablespoon fresh rosemary

Directions

1. Heat the oil in a large saucepan over medium heat.
2. Add the leeks, celery, and garlic and cook, stirring often, until softened, about 5 minutes.
3. Add the butternut squash cubes and canned pumpkin puree, then the broth.
4. Simmer until the pumpkin is tender, about 25 minutes.
5. Stir in 1 3/4 teaspoons salt and 1/4 teaspoon pepper.
6. Working in batches, ladle the soup into a blender and puree until smooth. Divide among individual bowls and top with the rosemary.

Yield: Makes 8 servings

Creamy Pancetta Dressing by M. Chiarello

Ingredients
3 tablespoons olive oil
1 1/2 cups roughly cut pancetta
1 onion, finely chopped
1 clove garlic, minced
2 tablespoons minced fresh thyme leaves
1/4 cup cider vinegar
1 cup mayonnaise
1 cup sour cream
Freshly ground black pepper
3 heads iceberg lettuce, quartered and cleaned

Directions
Heat a saucepan over medium-high heat. When the pan is hot, add the olive and heat. When the oil is hot, add pancetta and saute, and caramelize for about 10 to 15 minutes. Stir onion into mixture, toss and saute for another 10 minutes, until the onion begins to brown. Add garlic, thyme, and cider vinegar, and remove from heat. Allow mixture to cool for about a 1/2 an hour.

Melt-in-Your-Mouth BBQ Ribs by R. Miller

These look great, although I haven't tried them yet. TJs also has amazing "maui-style" ribs, if you don't to go to all this effort.

2 sides pork spareribs (about 6 pounds), separated
1 (28-ounce) can chunky tomato sauce
1/3 cup brown sugar
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Directions

1. Place the spareribs in the bottom of a slow cooker. In a medium bowl, whisk together the remaining ingredients. Reserve 6 tablespoons for BBQ Pizza.
2. Pour the mixture over the spareribs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
3. Reserve 1/2 of the ribs and pull the meat from the bones for the BBQ Pizza recipe.

White Sangria - Adult & Kid Version

Adult Version
3 bottles of pinot grigio (adapt amount for # attending party)
1.5 C Brandy
3/4C orange liquer
1/2C sugar
1 orange, thinly sliced
1 blood orange, thinly sliced
3 kumquats, sliced
1 lime, thinly sliced

Directions: In a large pitcher, combine the wine, brandy & orange liqueur. Pour in the sugar, stir or shake the pitchen until thorougly mixed. Add all citrus slices at once. Allow the mixture to sit for 1 hour before serving to allow citrus flavors to come through.

Child Version
Mix up White Grape Juice & Club Soda (or Squirt Soda). Add in freshly vertically-sliced strawberries.

Monkey Bread

We eat this every christmas. Not low in fat, but not bad if eaten once-a-year! =)
2 packages of pillsbury biscuits, cut into 1/8s and make into balls.
1C brown sugar
1/2C white sugar
1.5 sticks of butter
2T cinnamon

1. Preheat oven to 350
2. In a ziploc bag place *white* sugar & cinnamon
3. In a bowl mix butter & *brown* sugar; microwave until melted.
4. In batches of 5-7 balls/time, place them in ziploc bag & shake until covered. Place in bottom of well-greased bundt pan. Do this until all balls are covered and placed in bundt pan.
5. Pour butter/brown sugar mixture over the top of balls in pan.
6. Bake for 35min.

Gourmet Potatoes by B. Walker

6 med potatoes
2C cheddar cheese, shredded
1/4C butter
1.5C sour cream
1/3C chopped green onion
1t salt
1/4t pepper
2T pepper
2T paprika for taste & color (before baking)

1. Cook potatoes w/ peels on, then shred coarsely. set aside.
2. In a saucepan combine cheese & butter until almost melted. Remove from heat & blend in sour cream, onion & seasoning.
3. Fold #2 into potatoes.
4. Place in greased casserole dish.
5. Dot with butter & paprika
6. Bake @ 375 for 1.5 hours

Marinara

This classic, quick tomato sauce can be made any time of the year with canned tomatoes. Serve with angel hair pasta.

3T olive oil
3 large shallots, finely chopped
3 med garlic cloves, minced
1, 28oz can whole tomatoes
6 large basil leaves, finely chopped
2 bay leaves
1T tomato paste
1T sugar
1.5t dried oregano
1t dried marjoram
3/4 t salt

Directions

1. In a medium skillet or saucepan, heat the oil over med heat. Add the shallots and garlic; saute until tender (or translucent), 2-3min.
2. Add the tomatoes, breaking them up w/ your hands. Stir in remaining ingredients.
3. Increase heat slightly and simmer the sauce until thick, about 15 min.
4. Remove bay leaves and pour the sauce over pasta (or freeze, if need be).

Green Chile Corn Muffins by P. Dean

These muffins are amazing! So good w/ just plain marinated chicken...a mexican dish...or any meal.

Ingredients
Vegetable oil cooking spray
1 1/4 cups stone-ground cornmeal
1/2 teaspoon salt
2 teaspoons baking powder
1 cup shredded sharp Cheddar
1 (8-ounce) can cream-style corn
1 cup sour cream
1 (4-ounce) can chopped green chiles
1/2 cup canola oil
2 large eggs, lightly beaten

Directions

1. Preheat the oven to 400 degrees F. Spray miniature muffin tins with vegetable oil cooking spray.
2. In a small mixing bowl, combine the cornmeal, salt and baking powder, stirring with a metal spoon. Add the cheese, corn, sour cream, and chiles. Stir until lightly combined.
3. Add the oil and eggs and stir until everything is just combined; do not over mix. The batter will be very stiff.
4. Place about 1/2 tablespoon of batter into each muffin cup. Bake for 18 to 20 minutes. Serve warm.

TGI Friday's Jack Daniels Sauce

Ingredients:

1 teaspoon Onion Powder

1 tablespoon Tabasco Sauce

2 tablespoons Red Wine Vinegar

1/4 cup Jack Daniel's

2 cups brown sugar

1/4 cup water

4 beef bouillon cubes

2 tablespoons Worcestershire sauce

1. Directions:
   Combine all ingredients in a small sauce pan.
2. Bring to a boil, reduce heat and simmer for 15 minutes.
3. Allow to cool and use as a sauce on any grilled meat or fish -- especially salmon!

Huli, Huli Chicken by R. Ray

4 servings
Prep: 15 min
Cook time: 40 min

In hawaii this is cooked in a pit or on coals; you can use a broiler =)

1, 4lb chicken cut in 1/2
salt
1, 1.5" piece ginger, coarsely chopped
1/4C dark brown sugar
3T dark soy sauce
3T chicken broth
1T rice wine vinegar
2T frozen pineapple

Directions
1. Loosen the skin of the chicken breast and season underneath it with salt. Season the exterior of the chicken with more salt. Let the chicken rest for 30 minutes at room temperature. Line a broiler pan with foil and preheat the broiler.
2. Using a food processor, pulse the garlic and ginger until finely chopped. Add the brown sugar, soy sauce, broth, rice-wine vinegar and pineapple juice concentrate and process until well combined. Strain the marinade into a bowl, pressing with the back of a spoon to extract all the liquid. Discard the pulp.
3. Blot the excess salt and moisture from the chicken and place the halves skin side down on the broiler pan. Broil, turning the chicken with tongs every 5 minutes for the first 20 minutes, until the raw surfaces have cooked. Continue to cook, turning and basting with the marinade every 5 minutes, until well browned, 20 minutes longer; cover loosely with foil for the last 10 minutes. Cut into pieces and serve.

Red Enchiladas

Made these for Oscar a few times and he *loved* them. Enjoy!

#1
2t cumin
2t garlic, minced
1t mex spice

#2
1 onion, chopped
2 garlic cloves, minced
5 chiles, whole canned (I used a can of diced)
4 chipotle chilis, canned (never used this - just added chipotle pepper for seasoning)
1, 28oz canned tomatoes
1C cheddar & jack
1.5C enchilada sauce

1. Preheat oven to 350
   Season chicken with salt & pepper; Sprinkle with #1 & cook
2. Shred chicken and add to vegetables & saute (dust w/ flour to help set)
3. Soften tortillas in microwave (if needed)
4. Put sauce in pan and slightly dip tortillas, then fill w/ chicken.
5. Fold, seam side down in pan
6. Bake for 15 min.

Chinese Chicken Salad by M. Ivans

1/2 head of green cabbage, chopped
1/2 head of purple cabbage, chopped (you can make the salad all green, but I like the color)
3 chicken breasts, cooked & cubed
4-5T sunflower seeds
2 pkg. top ramen noodles- chicken flavor, crumbled
4 green onions, chopped

Dressing:
4T sugar
1C oil
1t pepper & 1.5-2t salt (go light)
5T rice vinegar
Seasoning from noodles is optional (I've never used this = too salty for my taste & has MSG)

White Enchiladas

adapted from BHG recipe. Terrific when served w/ Avocado Salad as the starter.

1/4 cup chopped onion
2 tablespoons butter or margarine
1 4-ounce can diced green chile peppers, drained
1 3-ounce package cream cheese, softened
1 tablespoon milk
1/4 teaspoon ground cumin
2 cups chopped cooked chicken or turkey
12 7-inch flour tortillas or 6-inch corn tortillas
1 10.75-ounce can reduced-fat condensed cream of mushroom soup
1 8-ounce carton light dairy sour cream
1 cup milk
3/4 cup shredded Monterey Jack (3 ounces)

Directions
1. In a medium skillet cook the onion in hot butter over medium heat until onion is tender. Remove from heat. Stir in 1 tablespoon of the canned green chile peppers; reserve remaining peppers for sauce.
2. In a medium bowl stir together cream cheese, the 1 tablespoon milk, and the cumin; add nut mixture and chicken. Stir until combined. Spoon about 3 tablespoons of the chicken mixture onto each tortilla near an edge; roll up. Place filled tortillas, seam side down, in a greased 3-quart rectangular baking dish. Set aside.
3. For sauce, in a medium bowl combine the reserved chile peppers, the soup, sour cream, and the 1 cup milk. Pour evenly over the tortillas in the baking dish. Cover with foil. Bake, uncovered, in a 350 degree oven about 35 minutes or until heated through. Remove foil. Sprinkle enchiladas with cheese. Return to oven; bake about 5 minutes more or until cheese melts. Makes 6 servings.

Swedish Meatballs

Looking for a typical swedish meal. This is a family recipe that has been passed down for generations...enjoy!

1 lb ground beef
.25 cup onion, chopped
.25 tsp poultry seasoning
.25 cup minute rice
.25 cup crushed saltine crackers
.33 cup milk
.25 tsp salt
.25 tsp pepper
1 can cream of mushroom soup
1 can cream of chicken soup

1Brown (carefully) meatballs in Crisco.
2Add meatballs in w/ soup and bake for an hour.
3Serve as is with mashed potatoes, bake for an hour, but at 325.

Chicken Crunch by G. Gentzkow

Baked chicken breasts get an added crunch and flavor boost from crushed stuffing mix.

1 (10.75-oz.) can cream of chicken condensed soup, divided
1/4 cup 2% milk
4 (4-6-oz.) fresh boneless, skinless chicken breasts
2 Tbs flour
1 1/2 cups stuffing mix, crushed
2 Tbs butter or margarine, melted


1Preheat oven to 400°F.
2Combine 1/3 of the soup with milk in a shallow dish. Lightly dust chicken with flour; dip into the soup/milk mixture. Next, dip the chicken in crushed stuffing mix.
3Spread reserved soup on the bottom of an 8-inch square baking dish. Arrange chicken on top and drizzle with melted butter. Bake for 20 minutes, or until chicken is done.

Servings: 4
Preparation time: 10 minutes
Cooking time: 20 minutes

Enchiladas by M. Habib

Melody swears this isn't her recipe...but she gave it to me over the phone back in 1999/2000; just found it on a scratch piece of paper; so i hope it's accurate. haven't made them since, but remember that they were really good.

Bake @ 350 for 20 minutes (check to make sure done).

Have chicken pre-cooked. If you're in a hurry buy a roasted chicken or "just chicken" from Trader Joes.

2.5 cups chicken (about 2 breasts)
2/3 tsp picante sauce
.33 cup green onions, chopped
.75 tsp cumin
.5 tsp salt
.5 tsp oregano
8 flour tortillas


1Simmer all ingredients for about 5 minutes.
2Butter 1 side of each tortilla.
3Place chicken mixture into tortillas (unbuttered side).
4Place in baking dish with folded side down.
5Top with cheese.

Servings: 4
Yield: 8 enchiladas

Halibut Fillets w/ Teriyaki Sauce by E. Seaton

1/2 C pineapple juice
3T teriyaki sauce (soy vay is *the* best!)
1T honey
3/4 t cornstarch
1/4t garlic powder
1/8t ground red pepper
2T seasoned breadcrumbs

halibut fillets
1T veg/olive oil

1. combine first 6 ingredients in a small bowl, whisk. set aside.
2. combine breadcrumbs & halibut in a ziploc bag. Seal & shake to coat. Set aside.
[Note: I have added macademia nuts to the breadcrumb mixture; 1. egg bath 2. dip in breadcrumb & macademia nuts = yum! yum! Rivals Pehoes]
3. Heat oil in pan, add filtets; Cook 4 minutes on each side (or until done).
4. Remove halibut from skillet, set aside & keep warm (oven)
5. Add teriyaki mix to skillet...bring to boil, cook 1 minute, stirring constantly.
6. Plate halibut, Pour sauce over halibut.
Serve w/ rice. Brown Jasmine is nice or "Near East" Rice Pilaf

Artichoke Dip by B. Herrick

1 jar (6 oz) marinated artichoke hearts
2 Tbs canned diced green chiles
1/4 cup mayonnaise
1 cup (4 oz) shredded cheddar cheese


1Drain artichokes, reserving marinade; chop artichokes coarsely. In a 2- or 4-cup electric slow cooker, combine artichokes, chiles, mayonnaise, and cheese.
2Cover and heat until cheese is melted (45 minutes to 1 hour). Stir gently to mix ingredients, then blend in 1/2 to 1 tablespoon of the reserved artichoke marinade to give mixture a good dipping consistency. Serve hot.

Brigantine Spinach Salad

Given to me directly by the Chef @ Brigantine -so nice!

You'll need to adjust recipe to size b/c this is a BIG batch.

.5 bunch spinach leaves
1 oz bacon
1 egg, boiled and chopped
.5 tomatoes
1 cup sugar
4 tsp salt
4 tsp dry mustard
4 Tbs red onions, minced
1.33 Cups cider vinegar
1 quart olive oil
4 tsp poppy seeds
6 cups cottage cheese

1Salad: Spinach, bacon, egg, and 2 T of dressing (each salad)
2Dressing: sugar, salt, dry mustard, red onion, vinegar, oil, poppy seeds and cottage cheese.
3Tomotoes should be placed on top after dressing and salad are mixed.

Avocado Salad

You can prepare the entire salad the night before except the fritos and dressing. You can make the dressing ahead of time, but beware that the avocado might turn a funky color - generally, not worth the risk & better fresh!

1 avocado
1/2 cup sour cream
1 clove garlic
1/4 tsp salt
1 Tbs lemon juice
1/2 cup salad oil or olive oil
1/2 tsp chili powder
3/4 lettuce head (just romaine is best)
1 small can of chopped black olives
3 green onions, chopped
1 cup crushed fritos
1/2-1 cup grated cheddar cheese

Dressing=avocado, sour cream, minced garlic, salt, lemon juice, oil and chili powder

Servings: 10
Preparation time: 15 minutes
Cooking time: 15 minutes
Ready in: 15 minutes

Thai Pasta & Chicken Salad

This is a "Cheesecake Factory" knock-off. Yum, Yum!

Cook and drain one box of linguini pasta noodles
While pasta is cooking, heat up the following ingredients in sauce pan until warm:
1/2C oil
1/4C sesame oil
3/4C honey
2/3C soy sauce
1t salt
1/4C peanut butter
1t crushed red pepper (ease down on this for children)
Slivered or powdered ginger to taste (opt'l)

Then grill 3-4 chicken breasts in skillet w/ 1/4 of sauce mixture.
Dice grilled chicken.
Add suace and chicken to pasta noodles.
Before serving! ADD:
1C chopped cilantro (opt'l but gives it that "thai" taste)
1C chopped peanuts
1C chopped green onions
1/4C sesame seeds

Mint Chocolate Chip Ice Cream Sticks

1 (1.75qt) box mint-chocolate chip ice cream
16 mint wafer candies like Nestle "after eight" thin mints
8 popsicle sticks

1. Fold down one long side of the box and cut the ice cream into squares that are the size of the candies.
2. Sanwich ice cream b/t two pieces of candy and press together gently.
3. Insert small wooden stick into the ice cream.
4. Freeze, covered, for about 1 hour to harden. Allow to soften a bit before eating.

Teriyaki Marinade by. B. Robertson

1C olive oil
1C soy sauce
1C brown sugar
1/2 C vinegar
2T dry mustard
3-4 dashes of worch.
1/2 Onion, finely chopped
1 clove garlic, minced

Mango Salsa

From a student @ PLNU - serves 4 as a snack.

Ideas: Serve w/ Chips or as a garnish w/ Fish or Chicken- yum!

1 med-hot red chili (fresno, jalapeno, anaheim poblano); roasted, skinned, seeded & sliced.
1/2- 1 serrano chili (red or green), sliced
1 med mango, peeled, stone removed and flesh finely diced
1/2 papaya, peeled, seeded and diced
juice of 2 limes
juice of 1 orange
2T, well-seasoned fish stock or light soy sauce
2 garlic cloves, chopped
2t granulated sugar
1 small red onion, finely diced

Either stir all ingredients together in a bowl OR puree in a food processor OR with a mortar and pestle; Final texture should be very coarse.

Store: Keep in air tight container in the fridge.

Spaghetti Meat Sauce

I'm so bad about this....i usually just do it by looks & what is left in the fridge =) But here's my best "guestimate" and then you guess how much thicker/lighter you want it.

It's a great way to get my children to eat veggies & protein. Be prepared to bathe immediately afterwards.

• 1 small onion, finely chopped (you can reduce if you're not an onion fan)
• 1 zucchini finely chopped or food processed
• 1 carrot or a handful of baby carrots, finely chopped or food processed
• 1T garlic, minced (I just use the jar of Christopher Ranch minced garlic & keep it in the fridge, so much easier than constantly buying it/mincing it - but for parmesan bread or bruschetta, it's always better to use *fresh* garlic - I've found that in sauces & risotto, it doesn't make a difference if it's fresh or refridge jarred.)
• 2 Cans of Chopped Tomatoes (used Organic S&W brand from Costco or any store).
• 1-2 Cans (to your liking; do a "visual" after 1 can) of Tomato Sauce
• 1/3 of Lawry's Spaghetti Seasoning packet (if you don't have this on hand - add a few dashes of basil, oregano & sugar)1-1.5lbs of ground meat (80/20)
• 2 sweet Italian sausage links (if you have them on hand, if not, you can make w/o)
• Pack of mushrooms (Crimini have the most flavor) - optional
• 1T olive oil
• Crushed black pepper & salt to taste.
• Parmesan Cheese, grated (garnish).

1. Cook meat w/ onions & garlic until thoroughly cooked. drain. set aside.

2. Use same pan, on med/high heat - add olive oil and sautee veggies (except tomatoes) & add mushrooms midway through (use judgment, make them soft, slighly transluscent, *not* brown or they'll get bitter)

3. Add meat to veggies, stir for a minute. Add tomatoes, stir for a minute.

4. Add tomatoe sauce to mixture (you can add 1-2 T of red wine @ this point, optional, but remember - if you're not drinking it, don't cook w/ it); STIR; Bring to a *slight boil* (may need to "up" heat) then reduce to low heat and let it simmer - at least 15 minutes but you can simmer longer (45min- keep an eye on it though, you may need to add more sauce if it reduces too much).

5. Boil pasta, according to directions. Traditional spaghetti is best, but you can serve w/ penne or another "thick" pasta. Remember to add salt & olive oil to water. Drain, but Never rinse pasta. Once cooked, add pasta directly to sauce (stir & let it absorb).

[Tip: I usually start water boiling @ the point the meat is cooked..then continue making the sauce. That way it's all timed]

6. Serve. Top w/ Fresh Grated Parmesan. Enjoy!

NOTE: Use your best guestimate to the ratio of sauce vs. pasta - you may want to set aside a jar/container of the sauce and freeze (w/o pasta). It freezes *very* well.

Easy Chocolate Croissants

1 8-count tube refrigerated crescent rolls
1/3 cup semisweet chocolate chips or chopped semisweet chocolate

Heat oven to 375° F.
Unroll the dough and separate it into 8 triangles.
Place about 10 chocolate chips on the bottom third of each triangle and roll the dough up around the chocolate.
Transfer the croissants to a baking sheet (lined with parchment paper, if desired, for easier cleanup).
Bake until golden brown, 12 to 14 minutes.
Serve warm or at room temperature.

Yield: Makes 8 croissants

Strawberry Whipped Sensation - Frozen Cake.

Strawberry season is just around the corner - so what do you do with all those hand-picked juicy strawberries ... a yummy frozen treat! Again, think rectangular cake vs. round.

This recipe is FAST & easy!
Ingredients
4 cups fresh strawberries, divided
14 oz. can sweetned condensed milk
1/4 cup lemon juice
8 oz. tub Cool Whip Whipped Topping, thawed and divided
8 oreo cookies, finely chopped (some stores sell them already crushed or just the cookie part (w/o filling); used to make crust on bottom.
1 Tbsp. butter, melted

Directions

1. Line 8x4 inch loaf pan with foil (quick release is great!)
2. Mash 2 cups of strawberries in large bowl.
3. Stir in condensed milk, juice and 2 cups Cool Whip.
4. Pour into pan.
5. Top with combined chopped cookies and butter.
6. Press into mixture.Cover.Freeze at least 6 hours.
7. To serve, invert onto plate.Remove foil.Frost with remaining Cool Whip.
8. Top with remaining strawberries, sliced; you can place them in a decorative fashion (fan-out)

easy ice cream cake

Think Euro-Rectangle cake vs. American-Round. Easy & Delish.
Hands-on time: 10 min
Total time: 1 hour, 10 min


Ingredients
1 C heavy cream
2T confectioner's sugar (powdered sugar)
6 ice cream sandwiches (3.5oz/each)
2, 1.5oz chocolate candy bars or 1/2C chocolate chips, chopped

Directions

1. Line an 8 1/2-by-4 1/2-inch loaf pan with a piece of wax paper or parchment, allowing the paper to hang over both long sides.
2. In a large bowl, beat the cream and sugar until stiff peaks form.
3. In the bottom of the pan, arrange 3 of the sandwiches in a single layer, cutting them to fit as necessary. Spread with half the whipped cream. Repeat with the remaining sandwiches and whipped cream.
4. Sprinkle the top of the cake with the chopped candy bar. Cover with plastic wrap and freeze until firm, at least 1 hour and up to 1 week.
5. Holding both sides of the paper overhang, lift the cake out of the pan and transfer to a platter. Discard the paper, slice the cake, and serve.
   

Stuffed Peppers w/ Sweet Italian Sausage

These can be used as a 1st course or as a main course. Oscar and I have made these w/ ground beef too and they're delicious. Choose whatever type of peppers you like best or a variety for color & presentation.

Ingredients
3 Italian Sweet Sausage Links
Green, Red &/or Yellow Peppers (6 total)
1 egg
parsley (opt'l)
bread crumbs (about 1/2-1 C, to your taste)
marinara sauce (about 1/2-1 C, to your taste)
parmesan cheese, grated
pine nuts, toasted (opt'l)


Directions

1. Preheat oven to 350. Cut off the tops of the peppers, de-seed, rinse and dry them. Poke holes in the bottom of each w/a fork.
2. Remove casings from sausage and saute meat with onion & garlic in 1T of olive oil. Breaking up w/ a wooden spoon until the crumbles are brown. Set aside.
3. In a bowl, combine a beat egg, some parsley (opt'l), bread crumbs, marinara sauce & the sausage.
4. Spoon the mixture into the peppers and place them on a baking dish, then top w/. more sauce (toasted pine nuts & parmesan = optional).
5. Bake until the tops are brown, about 30 minutes

Risotto w/ Italian Sweet Sausage, Peas, & Mushrooms

Risotto is one of my staple meals each week. And although it's rice, it's *very* filling. It's the catch-all meal...if I have a little zucchini, tomato, mushroom or onion leftover - it goes in. It's a great way for the kids to get veggies and takes less than 30 minutes to make. You can make it whatever you want - vegetarian or w/ meat.

I've adapted a recipe from Real Simple. I've made it several times and this is the version we love the most. The good thing is that you can use the rest of the sausage (mushrooms, etc) in a homemade spaghetti red sauce (serve it the next day or freeze it!) or w/ stuffed peppers (see above).

Ingredients
1C risotto (arborio rice- Vons & Albertsons sell a large plastic container of this rice, worth buying)
3C chicken broth (or veggie broth); this makes all the difference vs. water.
2 sweet italian sausage links
1/2 onion, chopped
1t of minced garlic
1/2 pack of mushrooms (crimini have the most flavor)
Frozen green peas (2-3 hanfuls, adjust to your liking)
Parmesan, grated - to garnish @ end
Salt & pepper - to flavor

[For another day/meal, you can follow these same directions, but then sub the mushroom/pea/sausage for any "leftover" veggie ingredients.]
Directions - this requires constant attention & stirring, unlike other types of rice.

1. Two pans: One for sausage & veggies & One for Rice - you can do each part simultaneously.
2. Remove casings from sausage and saute meat with onion & garlic in 1T of olive oil. Breaking up w/ a wooden spoon until the crumbles are brown. Add in sliced mushrooms & frozen peas. Stir until mushrooms appear soft (or the way you like to eat them). Set aside.
3. In a saucepan, add 1T of olive oil & 1 C of risotto (make sure it doesn't burn or turn brown). Saute about 2 minutes, turn down to med/high heat & carefully add in *1C* of chicken broth (or veggie broth). Keep stirring *every* minute. When broth begins to reduce (there's not much left), add in another *1C* of broth. Repeat stirring & reduction, then add final *1C* of broth. Watch rice carefully, if it appears that it's getting too hot and rice isn't slowly absorbing the broth, then you need to reduce heat. You may have to add more broth @ the end, if the rice isn't soft (taste it) after 20minutes of this process.
4. Add sausage, pea, mushroom mixture to Rice. Stir & combine. Heat through (1-2 min). Serve & place parmesan on top as a garnish. You can serve salt/pepper on the side so that each person can flavor as they wish. Personally, w/ the salt of the sausage & flavor of the veggies - no seasoning is needed.

Ranch Crusted Chicken by B. Walker

SUPER YUMMY!!!! Chicken is flavor*full* and moist. My sister made this for us the other night and it was D(i)-Vine! Thanks, Sis.

Serve with grilled asparagus (roll in olive oil, garlic, sea salt & pepper and then grill) & mashed potatoes.

Serves 5 (or as many chicken breasts that you make & then adjust recipe).
Prep: 5 minutes; Cook time: 45minutes

Ingredients

5 chicken Breasts
3/4 C. Crushed Corn Flakes
3/4 C. Shredded Parmesan Cheese (Romano is great too, if that's all you have)
1/2 C. melted butter (this part of the recipe is really good.. but maybe more healthy to use and egg/water bath OR olive oil)
1 Packet Ranch Dressing Mix

Directions

1. Preheat oven to 350.
2. Mix together corn flakes, cheese and ranch mix in a medium size bowl and set aside.
3. In a separate bowl melt butter.
4. Dip chicken breasts in melted butter then into dry mixture.
5. Place in greased baking dish and cook, uncovered for 45 minutes!

Sedona White Corn Tortilla Soup by CPK edited by B. Walker

Delicious.. its a little tedious.. but whole thing takes about 30-40 min to make! (unless you buy "just chicken" from TJs (cuts out the cooking chicken part...and tortilla strips vs. making them - then it's about 20 min). Sean loved it with shredded chicken added, cheese, chips and avocado..I boiled chicken on the side, then shredded it and put it in after.. Also I used green chiles instead of Jalapenos- more mild.

Ingredients
3 Tbsp Olive Oil
1 1/2 seven-inch Corn Tortillas; cut into 1" squares
1 1/2 Tbsp. minced fresh Garlic
2 Tbsp. minced White Onion
1 1/2 ts minced Jalapeno Pepper
1 lb. White Corn kernels
1 1/2 lbs. chopped; ripe red Tomatoes
1/3 c Tomato Paste
2 1/2 ts ground Cumin
1 Tbsp Kosher salt
1/8 ts ground White Pepper
1/2 ts Chili Powder
1 1/2 c Water
1 qt vegetable stock
24 blue corn tortilla chips (optional garnish)
2 c shredded cheddar cheese (optional garnish)
1/2 c chopped fresh cilantro (optional garnish)

Directions

1. Over medium-high heat, fry tortilla squares in olive oil until they begin to crisp and turn a golden yellow. [If you buy store bought tortilla strips, start here] Add garlic, onion and jalapeno; cook 1 to 2 minutes, until onion becomes translucent. Add half the corn along with all other ingredients (except garnishes), reserving other half of corn to be added at the end. Bring the soup to a low, even boil. Boil for 5 minutes.
2. Remove soup from heat. Use a hand-held propeller blade processor to process in batches to the consistency of a course puree. You can also process in batches in a blender.
3. Return the soup to the burner and add the reserved corn. Bring the soup to a boil once again being extremely careful to avoid scorching or burning the soup.
4. Serve, garnished with blue corn tortilla chips, cilantro and sharp cheddar cheese.

Lemon Cream-Sauced Pasta with Asparagus and Squash

Delish, low fat, easy, pretty to look @ & a crowd pleaser. Best of all - Dinner in 30 min (including prep); serves 4 adults.

Ingredients:
8 Ounce(s) rotini (I used bowtie b/c that's all I had)
2 Cup(s) asparagus (see below for TJ shoppers) [I used TJs frozen french green beans 1x and it was just as great as the aspargus! Use a large handful - defrost & grill]
8 baby sunburst squash [or a 1/3 of a frozen bag]
[I also added a 1/3 of a small onion, diced & sauteed w/ the veggies & garlic]
2 Clove(s) garlic
1 Tablespoon(s) butter
1/2 Cup(s) whipped cream [I added a large tablespoon of Alfredo sauce b/c i like my sauce a little thicker - once recipe sauce had boiled and reduced.]
2 Teaspoon(s) lemon peel [About 90% of a reg. sized lemon] (don't have lemon peel? add few squirts of lemon juice) [Lemon flavor is subtle & nice - Oscar didn't even realize it had lemon in it but *loved* the flavor.]

Directions:
1. Cook pasta; drain; keep warm.
2. In a large skillet cook asparagus, squash, and garlic in hot butter for 2 to 3 minutes or until vegetables are crisp-tender, stirring frequently. Remove vegetables from skillet with a slotted spoon; add to pasta.
3. Combine whipping cream and lemon peel in skillet; bring to boiling. Boil for 2 to 3 minutes or until reduced to 1/3 cup. To serve, pour cream mixture over pasta mixture; stir gently to coat.

TJs shoppers? I used frozen yellow summer squash & asparagus - defrosted the portions, rolled them in olive oil & crushed garlic & then grilled them on the stove - no butter needed that way. butter.

NOTE: Medium zucchini or yellow summer squash cut into 8 pieces can be substituted for the baby sunburst squash.

Baked Chicken Chiles Rellenos

Yum, Yum - not too spicy AND "low fat". Serve w/ Mexican Rice.

Prep: 30 min
Bake: 25 (dep on oven)
Preheat & Bake @ 375
Makes 6 servings; serves 6 adults (lightly) OR 2 adults, 2 children & leftovers =)

• 6 skinless, boneless chicken breast halves
• 1/3 C flour
• 3T cornmeal (this def makes a difference vs. breadcrumbs)
• 1/4 t ground RED pepper (I forgot to put this in the mix and just *slightly* sprinkled over the top of the chicken before it went into the oven. Just enough spice, but not too much for children.]
• 1 egg
• 1T water
• 4oz can of whole green chile peppers, rinsed, seeded, & cut in 1/2 lengthwise = 6 pieces [TJs didn't have these; Albertsons only had a Large jar, so I would double the recipe to use them all up and then freeze 1/2 after baked if you don't want the rest to go to waste]
• 2 oz monterey jack cheese, cut into six, 2x1/2" sticks (if you have cheese stix on hand, use that but cut in 1/2)
• 2T fresh cilantro or parsley (skip if you want, they were great both ways)
• 1/4 t black pepper (i forgot to use this and they were great w/o it)
• 2T butter, melted
• 1 8oz jar of green or red salsa (I used La Casera - small can- Green salsa and heated for 20secs)

Directions.

1. Place a chicken breast 1/2 b/t 2 pieces of plastic wrap (cover all). Using the flat side of a meat tenderizer, pound meat lightly into a rectangle about 1/8" thick. [Personally, I like my chicken thin, so next time I will butterfly-cut each piece & get 2x more chicken so that doubly the recipe w/ those chiles is easier.] Remove plastic wrap; repeat w/ all chicken.
2. Get out 3 shallow bowls: 1) egg & water; whisk 2) cornmeal/flour (or red pepper if you want to add here, add more if you like it really spicy) 3) chiles, sliced cheese & cilantro/parsley bits.
3. Conduct egg/cornmeal/flour bath on each chicken piece. On 1 end of the chicken, place 1 chile, 1 piece of sliced cheese & sprinkle w/ fresh cilantro or parsley (optional). Roll chicken w/ "filling" and use toothpicks to hold together if needed. [This is where your children can help - bathe & fill ... *you* roll]
4. Place rolled chicken, seam side down, in baking dish.
5. Drizzle chicken w/ butter (sprinkle w/ red pepper if you did *not* use in cornmeal mixture).
6. Bake *uncovered* for 25-30 minutes. Until chicken is beginning to brown on edges (or 170degrees).
7. Remove toothpicks before serving. Plate. Drizzle w/ heated salsa. Serve.

Argula Salad by J. Massie

dressing:
1. squeeze 1/2 a lemon into a shakable container.
2. pour in 3 or 4 tablespoons of olive oil.
3. salt and pepper to taste.
4. shake it up and pour over arugula leaves.
5. toss with freshly grated parmesan cheese.

Chili Salmon by J. Massie

"This is so easy and the best way i've ever made salmon!" says Janie

1. start with fresh or fresh/frozen salmon. if it smells, don't use it. (i learned the hard way.) [Good point from Janie. Fresh fish doesn't smell, so if it smells strong - it's *no* good. Ever notice how sushi/sashimi doesn't smell? There's a reason; it's super fresh!]
2. season both sides of the salmon with salt and pepper. i used skinless.
3. brush on chili oil (or any type of marinade). cover fish with foil and place in refrigerator until you're ready to cook and serve.
4. heat the skillet first for a couple of minutes before adding a little oil. when the pan is smoking hot, place the fish on it and cook about four minutes per side.
5. garnish with green onions and cilantro.

Chunky Potato Soup by J. Markarian

Ingredients

1 stick butter

1 cup finely chopped onion

4 large potatoes or 8 small ones (peeled, diced & boiled)

1 Tbs garlic salt

1/2 Tbs pepper

6 cups hot water

3 chicken bouillon cubes

1 1/2 cups milk

1 cup half & half

1 cup cold water

1/2 cup flour

Optional (Fresh Parsley or parsley flakes) for topping

Directions

1. Melt butter in a pot large enough for the soup.
2. Saute onions until soft.
3. Add cooked potatoes, garlic salt, and pepper.
4. Dissolve chicken bouillon cubes in hot water then add to potato mixture along with milk and half & half.
5. Stir well and bring to a boil.
6. Whisk flour into cold water, then stir into potato mixture.
7. Stir constantly over med heat until soup thickens.
8. Optional: Top with fresh parsley or flakes.

Harvest Creamy Corn Choup by R. Ray

Tested & "mother approved" by E. Seaton

Ingredients:

2 tablespoons extra-virgin olive oil (EVOO)
4 slices bacon, chopped [delete for vegetarian - sub w/ another hearty veggie like zucchini]
1 onion, chopped
1/2 red bell pepper, seeded and chopped
1 pound small potatoes, cut into small chunks
4 to 5 large ears corn, kernels scraped from the cobs, or one 10-ounce box frozen corn (TJs has the *best* frozen sweet white corn)
1 medium or 2 small zucchini, finely chopped
5 to 6 sprigs thyme
1 bay leaf
1 teaspoon paprika
3 tablespoons flour
One 32-ounce container (4 cups) chicken broth
1 cup milk
1 cup heavy cream
1/2 cup chopped flat-leaf parsley
Salt and pepper
Hot pepper sauce
Oyster crackers or popcorn, to pass around the table

1. In a medium soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the bacon and cook until crisp at the edges. Add the onion and bell pepper and cook until softened, about 4 minutes. Add the potatoes, corn, zucchini, thyme, bay leaf and paprika and cook for 4 minutes. Sprinkle the flour into the pot, stir and cook for 1 minute. Gradually stir in the broth and simmer until thickened a bit. Stir in the milk, cream and parsley and simmer until the potatoes are tender, about 8 minutes.
2. Season the corn choup to taste with salt, pepper and hot pepper sauce and serve with crackers or popcorn to float on top.

Twirly Whirly Pizza

Envision rolling up pizzas like cinnamon rolls in a pie tin. Children love making them *and* the new "twist" on pizza. Anyone 4+ could do this whole meal! Not aesthetically pleasing to look @ it, but Bella *loved* making (and eating) them!

Ingredients
14oz of pizza dough (Pillsbury pizza dough or TJs fresh wheat pizza dough -even better!)
1/4 C pizza sauce
1/2 C shredded Italian cheese (or whatever you have on hand)
1 C fresh baby spinach leaves
[Like the calzone recipe, you can add whatever you want to the inside of this pizza]

Directions - Makes 8 Rolls

1. Heat oven to 400.
2. Unroll dough from tube (or roll out if TJs)
3. Spread pizza sauce on top.
4. Sprinkle w/ 1/2 cheese and top w/ spinach leaves.
5. Roll up, starting w/ short end.
6. Cut into 8 pieces, then lay pieces falt in a greased pie tin.
   
7. Sprinkle w/ remaining cheese and bake 20-25 min (dep on oven, so watch)

[for more super fun cooking ideas for kids, go to www.parentsmag.com]

Nana's 7 Layer Cookie Bars by T. Cochrum

These are easy to make, quick & serves about 36 small bars.

Crust:
2 cups flour
2 cups Quick Oats
1 1/2 C. Packed Brown Sugar
1 tsp Baking Soda
1/2 tsp Salt
1 1/4 C. Butter- softened
2 Tbl Caramel Ice Cream Topping

Filling:
1 Cup or rest of jar of Caramel Topping
3 Tbl Flour
1 pkg. Chocolate Chips or Hershey Bars
3/4 Cup Chopped Pecans or Walnuts (optional)

1. Heat Oven to 350, Grease 13x9 pan
2. Combine Crust ingreadients into large bowl, mix at low speed until crumbly. Press 1/2 of the mixture into pan and bake for 10 minutes. (Save 1/2 of the mixture for topping).
3. Meanwhile, in small bowl mix Caramel Topping and 3 Tbl Flour, blend well.
4. Remove Crust from over, Sprinkle with Chocolate and Nuts, Drizzle evenley with Caramel Mixture, Sprinkle the remaining 1/2 of Crumb Mixturel.
5. Return to Oven and Bake an additional 18-22 minutes or until golden brown. Cool 1 hour or so, Refrigerate 1 hour and Cut into squares.

Ginger Bread Dots by M. Lazaro & E. Seaton

Cookies inspired by Paula Dean

• 3/4 cup packed dark brown sugar
• 1 stick butter or margarine, softened
• 2 large eggs
• 1/4 cup molasses
• 2 3/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt

1. Using an electric mixer at low speed, cream the sugar and butter until thoroughly combined. Add the eggs and molasses and mix until combined. Sift together the flour, ginger, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the butter mixture and combine with a spoon or spatula.
2. Remove the dough from the bowl and wrap in plastic wrap; place in the refrigerator until firm, about 1 hour.
3. Preheat the oven to 350 degrees F.
4. Line cookie sheets with parchment paper. Allow the dough to sit at room temperature for about 15 minutes, until pliable.
   
5. Roll dough into Nickel-size balls, place on cookie sheet and *lightly* tap the top so that they are less round on top.
   
6. Bake for 5-6 minutes (dep on your oven). If you over cook these they will taste like coal. Side on "under-cooking" vs. over-cooking.
   
7. Transfer to wire racks to cool.
8. Frost w/ a dollop of frosting in a whirl shape (like a cupcake)

[Note: These cookies are *only* good the day-of, unless you freeze them that same day. If/when you defrost them, serve them the day-of (clearly, after they've been defrosted). =)

Frosting by E. Seaton
3 oz cream cheese
1/4 c butter
1 1/2 c confectioners sugar
1/4 tsp cinnamon

Whip together until light & easy to frost.

marshmallow crunch brownie bars by E. Seaton

Warning!
1. These are divine ... and will (a) make you the hit of any dinner party and (b) could have you gain my identical 5lbs of holiday.
2. They take at least 1 hour of prep, besides the refrigeration time.
3. They make about 50 mini-bars - serves a LOT of people. Perhaps put in two baking dishes and then freeze one for another date. They do freeze well for at least 2 weeks.

grease 9 x 13 pan

Ingredients:
4 oz unsweetened chocolate
2/3 c (1 1/3 sticks) plus 1 T unsalted butter, divided
3/4 c semi sweet choc chips
1 1/3 c flour
1 tsp baking powder
1/2 tsp salt
4 lg eggs (room temp)
2 c sugar
2 tsp vanilla

TOPPING
1 pkg mini marshmallows (10.5 oz)
1 1/2 c choc chips
1 c smooth peanut butter
1 T unsalted butter
1 1/2 c rice krispies

1. in a medium saucepan, melt chocolate butter & 3/4 c of the choc chips on medium heat.
2. stir occasionally while melting
3. set aside and cool for 5 min.
4. in a med. bowl, sift the flour, baking powder and salt. set aside
5. in a large bowl, place the eggs and whisk thoroughly. add in the sugar and vanilla
6. stir the melted ingredients into the egg mixture, mixing well.
7. stir in the sifted dry ingredients and mix well
8. pour the batter into the prepared pan and even with a spatula.
9. bake for 25-30 min. or until a cake tester comes out with moist crumbs
10. remove brownies from the over and immediately sprinkle the marshmallows over them
11. return the pan to over for 3 more min.
12. while brownies bake, place choc chips, PB and butter in a med saucepan
13. cook over low heat stir until melted.
14. remove from heat, add cereal and mix well
15. allow to cool 3 min or so.
16. spread over marshmallow layer
17. refrig until chilled before cutting.

Pumpkin Roll by E. Seaton

This "pumpkin roll" recipe is *very* similar to the one that is seasonally placed on the back label of the "pumpkin pie filling" can - HOWEVER - it is just *different* enough to make a difference and be that much *yummier*!

So great @ any Fall or Christmas event - frankly, *any* time is good for a pumpkin roll. Can you tell it's my *favorite*!?

1 cup sugar
3/4 c flour
1/2 tsp cinnamon
1tsp baking soda

mix...add 3 eggs and 2/3 c pumpkin.
mix well

filling:
1/2 c powdered sugar
1 tsp vanilla
8oz cream cheese
2T butter
mix well!

1. line jelly roll pan with "rapid release" foil (this is critical!)
   
2. spread pumpkin mixture
3. bake at 350 for 15 min
4. cool 10 min
5. while cake is warm, spread filling over and begin to roll, peeling foil free.
6. wrap tightly in Saran wrap.
7. freeze at least 3 hours
8. slice frozen!

Roasted Green Beans & Tomatoes

Ingredients
1 pound trimmed green beans
1 pint cherry tomatoes
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper

Directions
Heat the oven to 450 degrees F with an empty baking sheet on an upper rack.

1. Coat beans and tomatoes with olive oil and season them with salt and pepper. [Remember it is critical that you do this *before* you put them on the baking sheet, otherwise you will really "roast" (aka grease/dirty your oven).]
2. Pour the beans and tomatoes on the hot baking sheet and roast 22 to 25 minutes until caramelized. [You can also do this on an in-door grill or grill-pan, just make sure you "turn" them from time/time. It'll go faster this way too.]
   
3. Serve as a side.

Browned Butter & Balsamic Tilapia by R. Ray

This meal was "edited" by E. Seaton. She made the fish (below) and then served it w/ the Roasted Beans & Tomatoes as well as a Butternut Squash Risotto.

You can serve fish w/ pasta, risotto and/or veggies (see Roasted Green Beans & Tomatoes recipe)

Ingredients:
Fish (tilapia or another mild fish)
Pasta (or if you do Risotto, edit directions below)
Salt
1 pound farfalle, bow ties
3 tablespoons extra-virgin olive oil, divided
5 slices center cut bacon, chopped
1 medium onion, chopped
2 to 3 grated garlic cloves
1 bay leaf
12 white mushrooms, thinly sliced
1 can San Marzano tomatoes
4 (6 to 8-ounce) tilapia fillets
Salt and freshly ground black pepper
1/2 cup all-purpose flour
1 (10-ounce) box frozen peas
1/4 cup mascarpone cheese
3 tablespoons butter
1/4 cup balsamic vinegar
1/2 cup basil leaves, shredded or torn

Directions

1. Heat a pot of water to a boil, salt the water and cook pasta to al dente.
2. Heat a deep large skillet with 1 tablespoon extra-virgin olive oil over medium-high heat. Add bacon and crisp 3 to 4 minutes. Add onions, garlic, bay leaf and mushrooms, season with salt and pepper and cook until tender but not browned, 5 minutes. Add tomatoes, crush them up with a wooden spoon and simmer 15 minutes on low heat.
3. Season the fish with salt and pepper. Dust fish with flour and shake off excess.
4. Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium high heat. Cook fish 4 minutes on each side.
5. While fish cooks, stir peas into sauce, return to bubble and stir in mascarpone cheese. Adjust seasoning.
6. Remove fish from skillet to a platter and cover loosely with foil to keep warm. Reduce heat to medium and add butter to pan. Brown butter, 2 to 3 minutes, stir in balsamic and simmer 1 to 2 minutes to reduce by half. Pour the brown butter and vinegar over fish.
7. Drain pasta, toss with sauce and wilt basil into pasta.
8. Serve fish with pasta (or risotto) alongside.