Ingredients
1 tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
4 ripe Hass avocados
2 large red grapefruits
Directions
Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.

Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.

Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/avocado-and-grapefruit-salad-recipe/index.html?oc=linkback

INGREDIENTS
For the soup:
2 tablespoons vegetable oil
1/2 medium onion, medium dice (about 3/4 cup)
1/2 small carrot, peeled and medium dice (about 1/4 cup)
1/2 medium celery stalk, medium dice (about 1/4 cup)
1/2 medium red bell pepper, medium dice (about 1/4 cup)
1 medium garlic clove, minced
1/2 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
4 cups (1 quart) stock or low-sodium chicken broth
1 cup water
1/2 cup canned crushed tomatoes
1 1/2 teaspoons kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
4 to 5 (6-inch) corn tortillas, cut into 1/2-inch pieces

For the tortilla strips:
1 1/2 cups vegetable oil
4 (6-inch) corn tortillas
Kosher salt
Freshly ground black pepper

To finish:
1 1/2 cups shredded, cooked chicken (about 8 ounces)
1/2 cup heavy cream
Kosher salt
Freshly ground black pepper

Optional garnishes:
Shredded Monterey Jack cheese
Thinly sliced scallions
Sour cream

INSTRUCTIONS

For the soup:

1. Heat the oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the onion, carrot, celery, and bell pepper and season with salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 6 minutes.
2. Add the garlic, chili powder, coriander, cumin, oregano, paprika, and cayenne and cook, stirring occasionally, until fragrant, about 2 minutes. Add the broth, water, tomatoes, and measured salt and pepper, stir to combine, and bring to a boil.
3. Reduce the heat to low, add the tortillas, and stir to combine. Simmer, stirring occasionally, until the tortillas have disintegrated and the soup has thickened, about 1 hour. Meanwhile, make the tortilla strips.

For the tortilla strips:

1. Heat the oil in a large frying pan over medium-high heat until shimmering but not smoking (about 350°F on a deep-frying/candy thermometer), about 6 minutes.
2. Meanwhile, stack the tortillas on a cutting board. Cut the stack in half, then cut crosswise into 1/4-inch strips; set aside. Line a baking sheet with paper towels; set aside.
3. When the oil is ready, add half of the tortilla strips and fry, stirring occasionally, until golden brown and crisp, about 2 to 2 1/2 minutes. Remove with a slotted spoon to the prepared baking sheet and season with salt and pepper. Repeat with the remaining tortilla strips; set aside.

To finish:

1. When the soup is ready, add the chicken and cream and stir to combine. Simmer until the flavors meld, about 15 minutes. Taste and season with salt and pepper as needed.
2. Serve the soup topped with the tortilla strips, passing any desired garnishes on the side.

Ingredients
1 box cake mix
1 cup flour*
1 cup granulated sugar
generous dash of salt
1 cup sour cream*
1 cup water *
3 whole eggs
1 tablespoon flavoring*

2 medium carrots, peeled
1 medium red bell pepper
5-6 green onions with tops (about 1¼ cups sliced), divided
2 pork tenderloins (about 1 pound each)
2 tablespoons toasted sesame oil
2 tablespoons Asian Seasoning Mix
4 packages (3 ounces each) oriental-flavor ramen noodles
1 tablespoon vegetable oil
4 cups water
Cut carrots into julienne strips using (or use a vegetable Peeler to make ribbons). Cut bell pepper lengthwise into ¼-inch strips.
Slice green onions; set aside tops for garnish. Trim fat and silver skin from pork tenderloins. Slice pork lengthwise into four strips. Thinly slice strips crosswise. Combine pork, sesame oil, seasoning mix and two of the ramen seasoning packets. Add vegetable oil to (12-in.) skillet; heat over medium-high heat 1-3 minutes or until shimmering. Add half of the pork. Cook and stir 2-3 minutes or until browned; remove pork from skillet and keep warm. Repeat with remaining pork. Add carrots and bell pepper to skillet. Cook 1-2 minutes or until crisp-tender. Add water and remaining ramen seasoning packets; stir to loosen browned bits from bottom of skillet. Add ramen noodles and white parts of green onions. Cover; bring to a boil and cook 4-5 minutes or until noodles are softened. Add pork; stir to break apart noodles. Remove skillet from heat; let stand, covered, 3-4 minutes or until pork is heated through. Garnish with reserved green onion tops.

• 8 oz. Cream Cheese, warmed in the microwave for 2 minutes on 50% heat to soften it – (Even if you’re making your dip in the oven, pre-microwaving the cream cheese will help you mix it with the other ingredients, so I recommend not skipping this step.)
• A dollop of sour cream – maybe 1/4 – 1/3 cup
• A dollop of mayonnaise – about 1/4 cup
• About a cup of chopped spinach (either fresh, cooked, or frozen, thawed)
• 2 cans or jars of non-marinated artichoke hearts, roughly chopped
• Garlic salt
• Chili powder – be generous! The cream cheese and sour cream will act to “cool” the dip, so you can sprinkle away with the chili!
• A handful of shredded mozzarella cheese

Mix all ingredients in a baking dish, and sprinkle on a bit more mozzarella, then broil until the cheese is browned.

4 large garlic cloves, peeled
1 jar (7 oz) sun-dried tomatoes in oil, undrained
3 cans (14.5 oz each) chicken broth (5¼ cups)
1 lb uncooked penne pasta
1 head broccoli (2 cups small florets)
2 medium carrots, peeled
4 oz reduced-fat cream cheese (Neufchâtel)
¼ tsp salt
½ tsp coarsely ground black pepper
Grated fresh Parmesan cheese and snipped fresh basil (optional)

directions:
Thinly slice garlic and place garlic and 1 tbsp oil from sun-dried tomatoes into (8-qt.) Stockpot. Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally. Remove from heat; add broth. Return to burner; increase heat to high. Cover and bring to a boil. Stir in pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally. Meanwhile, cut broccoli into small florets. Cut carrots in half lengthwise; thinly slice crosswise on a bias. Drain sun-dried tomatoes; pat dry with a paper towel. Slice tomatoes into thin strips. Cut cream cheese into cubes. Add vegetables, cream cheese, salt and black pepper to Stockpot. Stir until cream
cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender. If desired, top with grated fresh Parmesan cheese and snipped fresh basil.

Yield: 6 servings

1 pork tenderloin (about 1 pound)
1 tablespoon vegetable oil
2 tablespoons Smoky Barbecue Rub
Preheat oven to 350. On Large Grooved Cutting Board, trim fat and silver skin from pork tenderloin. Brush pork with oil. Place pork into Deep Covered Baker, tucking smaller end under to create a uniform thickness. Evenly rub pork with barbecue rub. Cover and bake to 150 degrees. Let stand 10 min. covered (to reach 160)

INGREDIENTS:
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 (18.75 ounce) can tomatillos, drained
and chopped
1 (16 ounce) can diced tomatoes
1 (7 ounce) can diced green chiles
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander seed
1/4 teaspoon ground cumin
2 ears fresh corn
1 pound diced, cooked chicken meat
1 (15 ounce) can white beans
1 pinch salt and black pepper to taste

DIRECTIONS:
1. Heat oil, and cook onion and garlic until soft.
2. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
3. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.