Harvest Turkey Burgers

Taken from Cara's Cravings

1/2 lb ground turkey
2 tbsp chopped onion
1/4 cup dried cranberries
1 oz crumbled goat cheese
minced fresh sage and thyme
salt and pepper

Mustard:
1.5 tbsp honey mustard
1 tbsp finely chopped pecans
minced fresh rosemary

Combine burger ingredients and mix well with hands. Form into two balls and grill over low heat, flattening after about 5 minutes on the first side. Try to cook them almost all the way through so that only one flip is required! Serve with pecan-rosemary-honey mustard.

Almond joy truffles

Taken from Canarygirl

Ingredients:

6 ounces dark chocolate
2 egg yolks
2 tablespoons milk
1 tablespoon espresso
3 tablespoons butter
1/2 cup finely chopped almonds
1 cup grated coconut

Preparation:

Melt chocolate in a medium sized glass bowl in the microwave (check and stir frequently, time will depend on your microwave).
Allow to cool a bit, then beat in egg yolks.
Add milk and coffee and beat until combined.
Add butter and continue to beat.
Beat in almonds.
Refrigerate truffle mixture for a minimum of 2 hours.
Form smaller sized balls and roll in coconut.

Chicken Crescent Pockets

Taken from yum.

6 oz. cream cheese, softened
2 tbsp butter, softened
3 cups cubed cooked chicken
1 tbsp chopped fresh chives (or onion)
1/2 tsp salt
fresh ground pepper to taste
1 tbsp milk
1 tbsp ranch dressing
2 (8 oz) cans refrigerated crescent rolls
2 tbsp melted margarine or butter
2 tbsp freshly grated Parmesan

Heat oven to 350 degrees. In medium bowl, combine cream cheese and butter; beat until smooth. Add chicken, chives, salt, pepper, milk and ranch. Mix well.
Separate dough into rectangles mound chicken mixture onto dough. For regular sized pockets, place chicken on one half of dough and fold remaining dough over top. Pinching edges to seal. For jumbo pockets, cover one rectangle with mixture and top with another, pinching edges to seal. Brush tops with melted butter, sprinkle with salt and Parmesan. Bake for 15-20 minutes.

Eggplant Parmesan

Taken from Culinary Kicks

1 large eggplant, 1/4 inch slices
1 egg
1 tbsp water
1/2 cup flour
1/2 tsp paprika
1/2 tsp oregano
1 cup bread crumbs
1/2 cup grated Parmesan cheese
1 tsp dried basil
salt and pepper to taste
enough oil to cover bottom of frying pan 1/4 inch thick
1 1/2 cups marinara sauce
1 ball of fresh mozzarella cheese, packed in water

Lightly salt the eggplant slices and set in a large colander to rest for 30 minutes then rinse eggplant and pat dry with a paper towel.

Slice mozzarella cheese into thin slices and set aside. In a small bowl whisk together egg and water to make an egg wash and set aside.

In a shallow dish mix flour, paprika, oregano,and a dash of salt and pepper, In another shallow dish, mix bread crumbs, Parmesan cheese, basil, and a dash of salt and pepper. Dip the eggplant into flour mixture to coat it lightly on both sides, then dip into the egg wash and let excess drip off. Then dip into breadcrumb mixture and be sure to get a thick coat on the eggplant. Fry eggplant in oil on both sides until crisp and golden. Drain on paper towels.

After all eggplant is cooked, lay slices slightly overlapping in a shallow baking pan. Pour marinara sauce over eggplant and top with slices of mozzarella cheese.

Broil 6 inches from heat until cheese is melted and bubbly. Serve immediately

Rigatoni alla Carbonara with pancetta, Peas and Parmesan

Taken from Good Thymes & Good Food

2 eggs
3/4 cup Parmesan cheese, grated
1/2 tsp. salt
Freshly ground black pepper
1 tbsp. parsley, chopped
2 tbsp. butter
2 tbsp. olive oil
2 oz. pancetta, finely chopped
1/4 cup onion, chopped
1/4 tsp. ground red pepper
1/2 cup frozen peas
1/2 lb. rigatoni pasta

1. Beat eggs, Parmesan cheese, salt, several twists of black pepper and parsley in a bowl.
2. Meanwhile, in a large skillet over medium heat, melt butter and olive oil. Add pancetta, onion and red pepper and saute for about 10 minutes or until onion is soft. Add frozen peas, turn off the heat and cover.
3. Cook rigatoni according to package instructions. Drain and return to pot.
4. Add pancetta mixture to rigatoni and cook over low heat 1 minute, tossing pasta to coat with oil and butter. Remove from heat. Stir in egg-cheese mixture and toss vigorously. Top with freshly grate Parmesan and serve.

Italian Tomato Cups

Taken from Pennies on a Platter

• 2 cups of cherry tomatoes
• 1/2 block of fresh mozzarella
• 4-5 fresh basil leaves, torn into pieces
• Italian dressing

Cut the tops on the cherry tomatoes and hollow out with a small spoon or melon baller. Shave a little bit of the wobbly tomatoes so they stand upright. Cut the mozzarella into small cubes and put a cube into each tomato. Add a piece of basil and top with a drop of Italian dressing.

Pasta with Asparagus, Parmesan, and Crispy Prosciutto

Taken from American's Test Kitchen

1 teaspoon olive oil
4 ounces thinly sliced prosciutto, cut into 1/4" strips
1 garlic clove, minced
1 cup heavy cream
2 tablespoons lemon juice
Salt and pepper
1 pound fusilli or penne
1 pound asparagus trimmed and cut into 1-inch pieces
1 1/2 cups grated Parmesan cheese
3/4 cup chopped fresh basil

Bring 4 quarts water to boil in large pot. Heat oil in large nonstick skillet over medium heat until just smoking. Cook prosciutto until lightly browned and crisp, about 5 minutes. Transfer to paper towel-lined plate. Add garlic to pan and cook until fragrant, about 30 seconds. Stir in cream and lemon juice and simmer until slightly thickened, 3 to 5 minutes.

Add 1 tablespoon salt and pasta to boiling water and cook until just beginning to soften, about 8 minutes. Add asparagus to pot and cook until bright green and tender and pasta is al dente, about 4 minutes. Reserve 1 cup cooking water, drain pasta and asparagus, and return to pot. Add sauce, ½ cup reserved cooking water, cheese, and basil to pot and toss to combine, adding remaining cooking water as needed. Season with salt and pepper. Sprinkle portions with crispy prosciutto. Serve.

Chicken Piccata Pasta Toss

Taken from Rachel Ray

Ingredients

• 2 Tbsp olive oil
• 1 1/3 lb chicken breast, cut into 1" pieces
• salt and pepper
• 1 1/2 Tbsp butter
• 4 cloves garlic, chopped
• 2 shallots, chopped
• 2 Tbsp flour
• 1/2 cup white wine
• 1 lemon, juiced
• 1 cup chicken broth or stock
• 3 Tbsp capers, drained
• 1/2 cup parsley, chopped
• 1 lb penne, cooked

Directions

1. Heat a deep nonstick skillet over medium high heat. Add a Tbl olive oil and chicken to the pan.
2. Season chicken with salt and pepper. Brown chicken until lightly golden, about 5 to 6 minutes.
3. Remove chicken from pan and return the skillet to heat.
   
4. Reduce heat to medium. Add another Tbls olive oil and 1 Tbls butter, garlic, and shallots to skillet. Saute 3 minutes.
5. Add flour and cook 2 minutes.
6. Whisk in wine and reduce liquid for 1 minute.
7. Whisk lemon juice and broth into sauce.
8. Stir in capers and parsley.
9. When liquid comes to a bubble, add remaining 1/2 Tbls butter. Add chicken back to pan.
10. Toss pasta with chicken mixture.