Quick Ragu Bolognese

2 tablespoon olive oil
1 pound ground beef
1 pound mild Italian sausage
1 medium onion chopped
1/3 cup chopped carrot
1/3 cup chopped celery
3 minced garlic cloves
1/2 cup red wine
1 28 ounce can diced tomatoes
1 tsp dried basil
1 tsp dried oregano
1 - 2 tablespoons balsamic vinegar
1/3 cup half and half

Heat oil in large saucepan over medium heat.  Add meat, onion, carrot, celery, and garlic; saute until meat begins to brown.  Add wine and cook until wine evaporates, stirring often about 3 minutes.  Stir in tomatoes, basil, oregano, balsamic vinegar and half and half.  Reduce heat to medium low and simmer until sauce is thickened about 25 minutes.  Season with salt and pepper.  Serve over pasta.

Reuben Dip

8 ounce package of 1/3 less fat cream cheese

1/2 cup light sour cream

8 ounces sliced corned beef - finely chopped

8 ounces shredded swiss cheese

1/2 cup chopped, drained sauerkraut

Soften cream cheese and mix all ingredients together using a hand or stand mixer.

Hollow out a round loaf of bread and put dip inside.  Cover with foil and bake at 400 degrees for 1.5 hours.  Or place in a casserole dish and bake on 400 degrees for 30 minutes.  Serve with hearty crackers such as triscuits.

Chicken and Black Bean Enchiladas

Cooking spray
1 tablespoon canola oil
1 1/2 cups chopped onion
1 cup chopped poblano chile
5 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 cup unsalted chicken stock
1 tablespoon pureed canned chipotle chiles in adobo sauce
2 (8-ounce) cans unsalted tomato sauce
3 cups shredded cooked skinless chicken breast
1 (15.5-ounce) can unsalted black beans, rinsed and drained
4 ounces shredded reduced-fat cheddar cheese (about 1 cup)
4 ounces shredded part-skim mozzarella cheese (about 1 cup)
16 (6-inch) corn tortillas
1 cup prepared salsa
1/2 cup reduced-fat sour cream
Fresh cilantro leaves (optional) 

Step 1

Preheat oven to 350°. Coat a 13 x 9-inch baking dish with cooking spray.

Step 2

Heat oil in a large skillet over medium heat. Add onion, poblano, and garlic; sauté 4 minutes or until onion and poblano are tender. Stir in chili powder, cumin, and oregano. Add stock, chipotles, and tomato sauce, and bring to a gentle simmer; cook 5 minutes or until slightly thickened.

Step 3

Combine chicken and black beans in a medium bowl; add half of sauce mixture. Combine cheeses in a bowl; add 1/2 cup cheese mixture to chicken mixture. Toss to combine.

Step 4

Place 8 tortillas on a microwave-safe plate; cover with a slightly damp paper towel. Microwave at HIGH for 45 seconds or until warm. Working with 1 tortilla at a time, place tortilla on a flat work surface; spoon 1/4 cup chicken mixture onto 1 end of tortilla. Roll up, jelly-roll style. Repeat procedure with remaining tortillas, heating up second batch of tortillas when first batch is used up. Arrange enchiladas, seam side down, in prepared dish. Pour remaining sauce over enchiladas; sprinkle with remaining cheese mixture. Bake, uncovered, at 350° for 30 minutes or until sauce is bubbly and cheese is melted and golden brown. Serve enchiladas with salsa, sour cream, and cilantro, if desired.

Bistro Style Salmon

3 tablespoons olive oil plus more for brushing

1 large sweet onion; halved, thinly sliced

1 leek; halved well rinsed thinly sliced

2 cloves garlic; crushed or finely chopped

2 sprigs fresh thyme or; 1/4 teaspoon dried

1/2 cup dry white wine; such as sauvignon blanc

1 quart low-sodium chicken broth

2 cups tightly packed baby spinach leaves or chard leaves

1 cup canned diced tomatoes with liquid

1 can (15 ounces) white beans; drained, rinsed

Freshly ground pepper

1 wild-caught Alaskan salmon fillet; about 2 pounds, cut into 6 equal portions

6 slices crusty French bread or chees

Flat-leaf parsley leaves

1 teaspoon salt

1. Heat 3 tablespoons olive oil in the bottom of a large Dutch oven. Add onion, leek, garlic and thyme. Cook, stirring occasionally, over medium-low heat until onions are tender, about 10 minutes. Stir in the wine; cook over high heat, 2 minutes. Stir in broth, reduce heat to low and simmer, partly covered, 20 minutes. (Recipe can be made ahead to this point; refrigerate covered for several days. Reheat before proceeding.)

2. Heat oven to 400 degrees. Stir spinach or chard, tomatoes and beans into broth. Heat to a simmer. Season with 1/2 teaspoon salt, pepper to taste. Remove from heat.

3. Generously spray or brush each fish portion on all sides with olive oil, season with remaining 1/2 teaspoon salt, pepper to taste. Heat a nonstick grill pan or large nonstick skillet over medium-high heat. Spray or brush pan with olive oil. Put 3 fish portions, skin side down, into the hot pan. Cook over medium-high to sear the skin, about 3 minutes. Flip; sear second side, 2 minutes. Transfer fish, skin side up, to an oiled baking sheet. Repeat to sear remaining fish portions.

4. Put seared fish into the hot oven. Cook until nearly opaque in center, about 5 minutes. Meanwhile, heat the brothy bean mixture over medium heat. Toast or grill the bread slices; keep them warm.

5. To serve, ladle hot brothy bean mixture into 6 shallow soup bowls. Set a piece of toasted bread in the center of the bowl. Top the bread with a portion of fish. Drizzle with garlic oil or lemon oil, if using. Garnish with parsley. Serves 6

Southwestern Chicken Baked in Foil

4 boneless chicken breasts
4 ounces mild goat cheese at room temperature
2 medium fresh jalapano peppers, seeded and minced
3 sun-dried tomatoes packed  in oil, minced

2 cups black beans, rinsed and drained
1 small red onion, finely chopped
1/3 cup chopped, fresh cilantro
3 tablespoons olive oil
1 teaspoon cumin
1 teaspoon red wine vinegar
pinch of ground red pepper

Rinse and pat the chicken breast dry.  Lay on a work surface, make an incision about 3 inches long and 2 inches deep in each chicken breast to create a pocket.  Mix together the goat cheese, jalapeno and sun dried tomatoes.  Spoon 1/4 of the filling into each pocket.  Press to seal edges, or close with toothpicks.  Generously season with salt and pepper.  Refrigerate for at least 15 minutes.

Combine black beans and the next six ingredients in a bowl.

Preheat oven to 375 degrees.

Place chicken breasts on four large squares of foil, Spoon 1/2 cup of black bean mixture on top of each piece of foil and top with chicken breasts.  Close the foil around the chicken and beans tightly. Set on  a baking sheet and cook for 30 - 35 minutes.

Pecan Lassies

For Crust:
1/2 cup butter
3 ounces of cream cheese
1 cup flour

Mix together and shape into 24 small balls.  Press balls into min muffin tin to form a crust.  Press out evenly.

For Filling:
1 egg
1 tablespoon melted butter
1 teaspoon vanilla
3/4 cup brown sugar
1/2 cup chopped pecans
dash  of salt

Pour pecan filling into the cups and bake at 350 degrees for 25 minutes.  Cool and dust with confectioner sugar.

Boursin Chicken

1 1/2 pounds boneless chicken breast
salt and pepper to taste
1 tablespoon olive oil
1/2 medium onion
2 thin slices of deli ham (about 2 ounces), diced
4 ounces white wine
16 ounces marinara sauce
1 teaspoon dried basil
6 ounces Boursin cheese, softened

Season chicken with salt and pepper. Heat saute pan over medium high heat and add the chicken. Sear until golden brown. (It is good to use a nonstick pan).  Turn chicken over and cook 3 - 5 more minutes until cooked through. Remove from pan and keep warm.

In same pan add the olive oil and saute the onion and ham.  Add wine and simmer for 10 minutes. Add marinara sauce and bring to boil.  Add basil and season to taste with salt and pepper.

Spoon Boursin cheese evenly on the top of the breasts.  Place chicken in marinara sauce and reheat gently for about 5 - 10 minutes.  Serve with pasta.