Tuna Steaks with Potato and Green Bean Salad

1/3 cup extra-virgin olive oil (EVOO), plus more for drizzling
Four 6-ounce tuna steaks (about 1 inch thick)
Salt and freshly ground pepper
1 pound small red or yellow-fleshed potatoes, halved
1 1/2 pounds green beans, cut into 1-inch pieces
1 cup packed basil leaves
1/4 cup pine nuts, toasted
1 clove garlic
1 teaspoon grated lemon peel (eyeball it)
1/2 cup freshly grated Parmigiano Reggiano-cheese (a couple of generous handfuls)
1. Preheat an outdoor grill or a grill pan to medium-high. Drizzle EVOO on both sides of the tuna steaks; season with salt and pepper.

2. In a medium pot, cover the potatoes with cold water and bring to a boil. Salt the water, lower the heat and simmer for 10 minutes. Add the beans; cook for 4 minutes.

3. While the potatoes cook, using a food processor, puree the basil, pine nuts, garlic, lemon peel, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. With the machine on, pour in the 1/3 cup EVOO in a steady stream. Transfer the pesto to a large bowl and stir in the cheese.

4. Grill the tuna steaks for 2 minutes on each side for medium-rare.

5. Drain the potatoes and beans, add to the pesto and toss to coat; season to taste with salt and pepper. Serve alongside the tuna steaks.

Source: rachaelraymag.com

Bacon and Crab Chowder

Extra-virgin olive oil (EVOO)
6 slices of bacon, chopped
2 russet potatoes, peeled and cut into ½-inch dice
1 large onion, chopped
4 celery ribs from the heart with leaves, finely chopped
½ red bell pepper, finely chopped
1 fresh or dried bay leaf
Salt and freshly ground pepper
3 tablespoons all-purpose flour
2 cups chicken broth
6 cups whole milk
12 ounces lump crabmeat, from the seafood counter
3 tablespoons chopped fresh thyme
1 tablespoon seafood seasoning, such as Old Bay (a palmful)
3 tablespoons dry Sherry
4 tablespoons snipped chives
Oyster crackers
Hot sauce

1. Put a medium pot over medium high heat, add a drizzle of EVOO and the bacon and cook until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and drain on paper towels.

2. Pour off a little of the bacon fat, leaving a thin, even layer. Add the potatoes, onion, celery, bell pepper and bay leaf to the pot, season with salt and pepper and cook for 7 to 8 minutes, stirring occasionally, until softened. Stir in the flour and cook for 2 minutes. Add the chicken broth and, using a wooden spoon, scrape up all the brown bits from the bottom of the pot. Add the milk, cover the pot and bring to a simmer.

3. Run your fingers through the crabmeat to check for shell bits, then combine with the thyme and seafood seasoning. Uncover the pot, stir in the crabmeat and simmer for 6 to 7 minutes, until the potatoes are just fork-tender and the soup has thickened. Finish the chowder with the Sherry and serve with the crispy bacon, chives, oyster crackers and hot sauce.

Source: rachalraymag.com

5 Vegetable Fried Rice with 5 Spice Pork

2 cups chicken broth
1 1/2 cups long-grain white rice
5 tablespoons vegetable oil
1 pound thin pork loin chops, thinly sliced
Salt and freshly ground pepper
2 teaspoons Chinese five-spice powder
2 large eggs, beaten
1/2 pound shiitake mushrooms, stemmed and thinly sliced
1 red bell pepper, seeded and thinly sliced
2 small carrots, shredded (a couple of handfuls)
1 scallion, thinly sliced on an angle
1 cup fresh or thawed frozen peas
3 cloves garlic, finely chopped
One 2-inch piece fresh ginger, peeled and grated or minced
1/3 to 1/2 cup tamari (dark soy sauce)

1. In a medium saucepan, bring the broth and 3/4 cup water to a boil. Stir in the rice, cover and cook over low heat for 18 minutes. Fluff with a fork and spread on a baking sheet to cool.

2. In a large, deep nonstick skillet or wok, heat 2 tablespoons oil over high heat. Season the pork with salt, pepper and the five-spice powder; add to the pan and stir-fry for 3 minutes. Transfer to a plate.

3. Heat 1 tablespoon oil in the skillet, then add the eggs and scramble for 2 minutes. Push the eggs to the side of the pan, add the remaining 2 tablespoons oil and lower the heat to medium. Add the mushrooms, red bell pepper and carrots and stir-fry for 2 minutes. Add the scallion, peas, garlic and ginger and stir-fry for 1 minute. Add the cooked rice and crisp it for a couple of minutes. Stir in the tamari and reserved pork.

Source: Rachalraymag.com

Philadelphia Creamy Tortilla Roll-ups

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 tsp. garlic powder
3 TACO BELL® HOME ORIGINALS® Flour Tortillas
1 cup TACO BELL HOME ORIGINALS Fat Free Refried Beans with Mild Green Chiles
1/4 cup fresh cilantro
1 jar (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa

MIX cream cheese and garlic powder until well blended.
SPREAD each tortilla with thin layer of beans. Spread cream cheese mixture over beans; top with cilantro.
ROLL tortillas up tightly; wrap tightly in plastic wrap. Refrigerate at least 30 min. Cut each tortilla into 10 (1/2-inch thick) slices. Serve with TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Source: www.kraftfoods.com

Cheese Straws

1 cup all-purpose flour
6 tablespoons frozen unsalted butter, grated
1 cup coarsely grated cheddar cheese (4 ounces)
1 cup coarsely grated Parmesan cheese (4 ounces)
1/4 cup ice water, plus more for sprinkling
Coarse salt

1. Preheat the oven to 400°. Butter a large baking sheet.

2. In a medium bowl, combine the flour and grated butter. Add the cheeses and mix, using your hands, until well combined. Stir in the water. On a clean, floured work surface, knead the dough until smooth, sprinkling in a few drops of ice water if the dough is too dry. Shape into a disk.

3. Roll out the disk to form a large rectangle (about 9 by 12 inches and 1/4 inch thick). Cut 1/2-inch strips from the longer side, then cut those in half to form 6-inch strips. Sprinkle the cheese straws with salt, transfer to the baking sheet with a spatula and bake until golden brown, about 15 minutes.

Source: www.rachelraymag.com

Salsa Roll-ups

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
3 Tbsp. TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
4 TACO BELL® HOME ORIGINALS® Flour Tortillas
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese
chili powder

MIX Neufchatel Cheese and salsa. Spread evenly onto tortillas; top with shredded cheese. Sprinkle lightly with chili powder.
ROLL up each tortilla tightly. Cut each crosswise into five slices.
ARRANGE, cut-sides down, on serving platter.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips
Make Ahead:
Prepare roll-ups as directed, but do not cut into slices. Tightly wrap each roll-up in plastic wrap. Refrigerate up to 4 hours. Cut into slices as directed just before serving.
Substitute:
Prepare as directed, using sun-dried tomato-flavored flour tortillas.

Black Bean Pinwheels

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup KRAFT Shredded Monterey Jack Cheese with Jalapeno Peppers
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 tsp. onion salt
1 cup canned black beans, drained, rinsed
3 TACO BELL® HOME ORIGINALS® Flour Tortillas

MIX cheeses, sour cream and onion salt in small bowl with electric mixer on medium speed until well blended.
PLACE beans in food processor or blender container; cover. Process until smooth. Spread evenly onto tortillas; top evenly with cheese mixture. Roll tortillas up tightly. Wrap individually in plastic wrap. Refrigerate at least 30 minutes.
CUT ends from tortillas; discard. Cut each roll-up into 5 slices. Serve with TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Source: www.kraftfoods.com