Awsm Cheesy Penne

Ingredients

• 4 cups fresh penne pasta
• 1/2 cup milk
• 2 teaspoons Dijon mustard
• 3/4 cup heavy cream
• 4 ounces aged English white Cheddar, grated
• Kosher salt
• Fresh finely ground black peppercorns

Directions

Bring a large saucepan of salted water to a boil over high heat. Add pasta, cook until al dente, and drain. Return pasta to the saucepan.

Whisk milk with Dijon in small bowl and add to the pot with cooked pasta, along with cream and grated Cheddar. Stir over medium-low heat until the cheese melts and the mixture is nice and thick. Season with salt and freshly ground pepper and serve. Happy indulging!

Awsm Honey Soy Chicken Drumsticks

This honey soy chicken drumsticks recipe is so tasty you will be left wanting more. The marinade really compliments the chicken. It makes it really sticky and delicious. Serves 6.

Ingredients

• 3 lb of chicken drumsticks
• 1/3 cup of soy sauce
• 1 tablespoon of honey
• 2 garlic cloves, crushed
• 1 small onion, thinly sliced
• 1/2 teaspoon of white pepper
• 1/4 cup of white wine

Cooking Instructions

Combine the soy sauce, garlic, onion, pepper, honey and white wine in a small saucepan. Stir the mixture over a low heat until the honey softens and all the ingredients are thoroughly mixed.

Remove the skin from the chicken drumsticks and score though the flesh in 1 inch intervals, making cuts in opposite directions to create the scored appearance. Pour marinade over the prepared chicken drumsticks. Place in a refrigerator and allow to marinate for 1 hour to develop the flavors.

Remove the chicken drumsticks from the marinade and barbecue over a preheated oiled BBQ plate or grill with the roasting hood down for about 25 minutes, turning the chicken occasionally to cook evenly, until tender and the juices are running clear. Brush two or three times with the remaining marinade towards end of cooking.

If you are cooking the chicken without a roasting hood, then allow extra time for cooking.

Awsm Garam Masala Chicken Pot Pie

Ingredients

• 2 tablespoons olive oil, plus more for brushing
• 4 boneless and skinless chicken thighs
• Salt and freshly ground black pepper, plus 2 teaspoons salt
• 2 cloves garlic, chopped
• 2 shallots, chopped
• 1 carrot, peeled and sliced
• 2 tablespoons salted butter
• 3 tablespoons all-purpose flour, plus more for dusting puff pastry
• 3 cups chicken stock
• 1 russet potato, peeled and cubed
• 1/2 cup frozen peas, defrosted
• 1 1/2 tablespoons garam masala, plus more for sprinkling
• 2 sheets (1 pound package) frozen puff pastry, defrosted slightly
• 2 tablespoons olive oil

Directions

Preheat the oven to 400 degrees F.

In a medium-size pot over medium-high heat, add the olive oil. Season the chicken with salt and pepper, and brown on both sides until golden, about 5 minutes on each side. Remove the chicken from the pan to a cutting board and reserve.

To the same pot add the garlic, shallots, and carrots and saute until golden. Remove the vegetables to a bowl and reserve. Turn the heat down to medium.

Melt the butter in the pot, whisk in the flour and cook for 1 minute. Stir in the chicken stock, and potatoes and cook until potatoes are mostly cooked but still firm, about 8 to 10 minutes. The chicken stock will have thickened to a sauce consistency. Turn off the heat.Chop the chicken into chunks and add the chicken and veggies back to the pot. Stir in the peas, and then the 1 1/2 tablespoons garam masala and 2 teaspoons salt. Ladle the mixture into 4 (10-ounce) oven safe bowls.

On a flat work suface, dust the puff pastry with flour and roll it out just a little thinner than it comes. Cut the puff pastry in squares large enough to hang over the sides of each bowl. Cover the bowls with the puff pastry pressing down around the sides. Brush with a touch of olive oil and sprinkle with some more garam masala. Cut a slit in the top of the pastry to allow steam to escape. Transfer to the oven and bake until the tops are golden brown, about 15 minutes.

Awsm Bruschetta with Poached Egg, Truffle Oil, and Arugula

Ingredients

• 1 baguette, cut diagonally into 4 slices (1/3-inch thick)
• Olive oil, for drizzling, plus 1 tablespoon
• Salt
• 2 teaspoons vinegar, your choice
• 1 clove garlic, chopped
• 2 cups baby arugula
• 4 eggs
• 2 tablespoons Gremolata, recipe follows
• Truffle oil
• 3 tablespoons grated Parmesan

Directions

Preheat a grill or grill pan over medium heat.

Drizzle olive oil over one side of each bread slice. Grill the bread slices on both sides until well marked. Set each bread slice on a plate.

Fill a medium size saute pan with cold water. Add 1 tablespoon salt and the vinegar and bring to a boil; lower the heat to a simmer.

Meanwhile, in another medium saute pan over medium-high heat, add 1 tablespoon olive oil. Stir in the garlic and cook until just fragrant. Add the arugula and toss to wilt. Remove from heat. Place some arugula over each slice of bread.

Crack 1 egg into a small bowl; then slowly slip it into the simmering water. Repeat with the rest of the eggs. Poach the eggs for about 3 minutes, until the whites have coagulated. One by one, remove the eggs from the water with a slotted spoon, resting the spoon on top of a towel to dry off the excess water.

Place 1 egg on top of each bread slice. Spoon some of the gremolata on top of each egg and drizzle with some truffle oil. Sprinkle Parmesan evenly over each egg and serve immediately.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Gremolata:

• 3 cloves garlic
• 1/2 cup flat-leaf parsley, stems removed
• 1 lemon, zested

Chop the garlic and parsley and place in a small bowl. Add the zest and stir to combine.

Awsm Chic Greek Salad

Ingredients

• 1/2 seedless cucumber, chopped
• 2 vine-ripe tomatoes, chopped
• 1 medium red onion, chopped
• 1 red bell pepper, seeded and chopped
• 1 can quartered artichoke hearts in water, drained
• 1/2 cup flat-leaf parsley leaves, coarsely chopped
• Coarse salt and black pepper
• 1/2 lemon, juiced
• 1 small shallot, minced
• 3 tablespoons red wine vinegar, eyeball it
• 1 teaspoon dried oregano
• 1/3 cup extra-virgin olive oil, eyeball the amount
• 2 cans imported tuna in oil, drained
• 12 pepperoncini hot peppers
• 1 cup pitted kalamata olives

Directions

Arrange the cucumbers, tomatoes, onions and peppers, artichoke hearts and parsley on a platter. Squeeze the lemon juice over the platter, juicing the fruit cut-side-up to keep the seeds from falling into salad. Season with salt and pepper.

Place shallots, vinegar and oregano in a bowl and let stand 5 minutes. Whisk in extra-virgin olive oil in a slow stream. Pour dressing over salad. Garnish salad with chunks of tuna, hot peppers and olives.

Awsm Lemon Chicken Soup and Salad

Ingredients

• 4 tablespoons extra-virgin olive oil
• 5 scallions, chopped (white and green parts separated)
• 4 cups low-sodium chicken broth
• 1/2 cup white rice
• 1 bunch baby carrots (about 4 ounces), cut into chunks
• 1 bunch baby turnips (about 4 ounces), quartered lengthwise
• Kosher salt and freshly ground pepper
• 2 large eggs
• 4 tablespoons fresh lemon juice
• 2 cups shredded rotisserie chicken, skin removed
• 3 tablespoons chopped fresh parsley (optional)
• 8 cups salad greens

Directions

Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the scallion whites and cook, stirring, until softened, about 2 minutes. Add the chicken broth, 3 cups water, the rice, carrots, turnips and 1/4 teaspoon each salt and pepper. Bring to a boil, then reduce the heat to medium low and simmer until the rice and vegetables are tender, 12 to 15 minutes.

Whisk the eggs and 3 tablespoons lemon juice in a medium bowl. Slowly ladle about 1 1/2 cups of the hot broth into the egg mixture, whisking constantly. Add the shredded chicken to the pot, then whisk in the egg-broth mixture. Return the soup to a gentle simmer, then remove from the heat. Stir in the scallion greens and parsley and season with salt and pepper.

Put the salad greens in a large bowl and toss with the remaining 3 tablespoons olive oil and 1 tablespoon lemon juice. Season with salt and pepper. Serve with the soup.

Awsm Apple and Brie Quesadillas

Ingredients

• 1 Granny Smith apple, thinly sliced
• 4 teaspoons extra-virgin olive oil
• 4 8-inch flour tortillas
• 8 ounces brie cheese, sliced (rind removed)
• 1 tablespoon whole-grain mustard
• 1 tablespoon maple syrup
• 2 strips bacon, cooked and crumbled

Directions

Preheat a grill pan over medium-high heat. Toss the apple slices with 2 teaspoons olive oil and cook, turning occasionally, until marked and tender, 3 to 4 minutes.

Lay the tortillas on a cutting board. Top each with one-quarter each of the grilled apple and brie on one side, then fold the tortillas in half to cover the filling.

Heat the remaining 2 teaspoons olive oil in a large nonstick skillet over medium heat. Working in batches, cook the quesadillas until golden brown and the cheese melts, about 2 minutes per side. Meanwhile, mix the mustard and maple syrup in a bowl. Slice each quesadilla into wedges. Drizzle with the maple-mustard syrup and top with the bacon.

Awsm Ham and Cheese Pan Souffle

Ingredients

• 2 russet potatoes, peeled and cut into 1/2-inch cubes
• Kosher salt
• 6 large eggs, at room temperature, separated
• 8 ounces manchego or aged provolone cheese, grated (2 cups)
• 1 tablespoon all-purpose flour
• Freshly ground pepper
• 4 tablespoons extra-virgin olive oil, plus more if needed
• 1 onion, halved and thinly sliced
• 2 Anaheim chile peppers, halved, seeded and thinly sliced
• 1/4 pound boiled ham, cut into small cubes
• 1 teaspoon paprika
• 2 tablespoons chopped fresh parsley
• 1 clove garlic, minced

Directions

Preheat the oven to 400. Cover the potatoes with water in a pot; season with salt, cover and boil until just tender, 2 minutes. Drain.

Whisk the egg yolks, cheese, flour, and pepper to taste in a bowl.

Heat a 10-inch ovenproof nonstick skillet over high heat. Add 2 tablespoons olive oil, the onion and chiles and cook until browned, 4 minutes. Add the ham and cook 3 minutes. Transfer the mixture to a bowl. Add the remaining 2 tablespoons oil and the potatoes to the skillet and cook until golden, 4 minutes. Add the paprika, parsley and garlic and cook 1 minute. Transfer to the same bowl.

Beat the egg whites, 2 tablespoons water and 1/2 teaspoon salt with a mixer until soft peaks form. Stir one-third of the whites into the yolk mixture, then gently fold in the rest. Oil the skillet, if dry, and place over medium-low heat. Add the egg mixture, cover and cook until the top just sets, 4 to 6 minutes. Top with the filling and transfer to the oven, uncovered, until set, 5 to 7 minutes.

Awsm Candied Apple Pie

A delicious take on a traditional favorite, this pie is full of robust cinnamon and apple flavors. Makes 1 pie.

Ingredients:

• 1 3/4 cups apple juice (no sugar)
• 20 pieces cinnamon candy
• 1/4 teaspoon red food dye
• 1/2 teaspoon vanilla
• 5 green apples
• 3 tablespoons cornstarch
• 1 9″ pie crust
• whipped cream topping
• ground cinnamon (for garnish)

Instructions:

1. Pre-bake pie crust as per recipe instructions.
2. Prepare apples by removing peel and core, and cut into thin slices.
3. Mix together 1 1/2 cups of the unsweetened apple juice, candy, food dye, vanilla, and apples in a pan. Bring mixture to a full boil, stirring frequently, then reduce and let simmer until apples are tender.
4. In a bowl, mix 1/4 cup juice with the corn starch, then add to the apple mix, and cook until thick. Set aside and let cool at room temperature.
5. Pour mixture into prepared pie crust, and let chill over night. Add whipped cream topping and garnish with cinnamon.