Awsm Turkey Meatloaf with Red Pepper Sauce

Ingredients

Meatloaf:

• 2 pounds ground turkey (preferably dark meat only)
• 2 eggs
• 3 ounces tomato paste (1/2 of 1 small can, reserving rest for the sauce)
• 1 teaspoon salt
• 1/8 to 1/4 teaspoon cayenne pepper
• 1/2 cup plain bread crumbs
• 1 small onion, finely chopped
• 2 cloves garlic, pressed

Red Pepper Sauce:

• 3 ounces tomato paste (from reserved 1/2 can)
• 1 small onion, roughly chopped
• 1 clove garlic, peeled
• 1 small red pepper, seeded, cored, and roughly chopped
• 1 cup water
• 1/2 teaspoon salt
• 15 grinds black pepper

Directions

Meatloaf:

Preheat oven to 350 degrees F.

In a large mixing bowl, mix together all the ingredients for the meatloaf and work together completely by hand until all ingredients are evenly distributed and the mixture is uniform. Place meat mixture into a 9 by 13-inch baking dish and shape into a loaf about 11 inches long and 4 inches wide. It is important to form it like this so that it cooks evenly throughout. The loaf should be in the middle of the pan with room on both sides for the sauce to pool.

Red Pepper Sauce:

Place all ingredients in a blender or food processor and puree until smooth. Cover the meatloaf with the sauce and allow excess sauce to pool around the meatloaf. Cover pan with aluminum foil but avoid contact with meat loaf by leaving at least a couple inches of space between the top of the meatloaf and the foil. Bake for 45 minutes, then uncover and bake 45 minutes longer. Let rest for 15 minutes before cutting and serving.

Awsm Mahi Mahi With Asparagus and Almond Sauce

Ingredients

• 1/4 cup sliced almonds
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon honey
• 1 1/2 teaspoons dijon mustard
• Kosher salt and freshly ground pepper
• 1 tablespoon finely chopped fresh parsley
• 2 pounds asparagus, tough ends trimmed
• 1 teaspoon finely grated lemon zest
• 4 6-ounce skinless mahi mahi fillets (about 1 inch thick)

Directions

Preheat the broiler. Spread the almonds on a rimmed baking sheet and broil, stirring frequently, until golden, 2 to 3 minutes. Combine the toasted almonds, 2 tablespoons olive oil, the lemon juice, honey, mustard, 1/4 cup water, 1/4 teaspoon salt, and pepper to taste in a blender and blend until smooth. Transfer to a bowl and stir in the parsley.

Toss the asparagus with the remaining 1 tablespoon olive oil, 1 tablespoon water, the lemon zest, and salt and pepper to taste on the same baking sheet. Spread in a single layer and broil until the asparagus is bright green and crisp-tender, about 4 minutes. Transfer to a plate and keep warm.

Sprinkle the fish with 1/4 teaspoon each salt and pepper and arrange on the same baking sheet, rounded side down; broil until opaque, about 3 minutes. Turn the fillets, brush with some of the almond sauce and continue broiling until just firm and cooked through, 3 to 5 more minutes. Divide the fish and asparagus among plates and top with the remaining almond sauce.

Awsm Summer Fruit Salad

A healthy dessert or snack for summer, this fruit salad is quick and tasty. Serves 4.

Ingredients:

• 1 green apple
• 1 red apple
• 1 nectarine
• 1 cup red grapes
• 2 stalks celery
• 1/2 cup dried cranberries
• 1/2 cup toasted walnuts (chopped)
• 8 ounces lemon flavored yogurt

Instructions:

1. Prepare all fruit by peeling, removing core or pit, and slicing into chunks.
2. Toss fruit in a large bowl, then mix in the lemon yogurt. Chill before serving.

Awsm Deep Fried Spring Rolls

This spring rolls recipes is fantastic to make as a side dish and is packed with flavor. Makes 20.

Ingredients

• 3 oz of pork mince
• 3 oz of chicken mince
• 2 oz of shrimp, chopped
• 2 cups of vegetable oil
• 2 tablespoons of sesame oil
• 1 tablespoon of soy sauce
• 4 spring onions, chopped
• 1 tablespoon of fresh ginger, chopped
• 2 garlic cloves, chopped
• 1 cup of cabbage, chopped
• 3 tablespoons of sugar
• 20 spring roll wrappers
• 1/4 cup of vinegar

Cooking Instructions

To make the filling for the spring rolls, heat oil in a large frying pan or wok. Add the garlic and cool for 30 seconds, until browned. Add the chicken, pork and shrimp, and continue to stir fry for 1 minute, until the meat has softened and changed color. Place the salt, sugar, and some soy sauce into the meat mixture and continue to stir fry for 2 minutes. Remove from he heat and transfer the meat mixture to a bowl. Set aside.

Spoon 2 tablespoons of filling in each egg roll. Place some water on the edge of each wrapper so you can seal them easily.

Heat 3 cups of cooking oil in the same wok or you can use a deep frying pan. When the oil is very hot, add the spring rolls, one at a time. Deep fry them in batches of 10.

Transfer the spring rolls to a serving plate with spring onion and parsley on top as garnish.

Awsm Pumpkin Cheesecake

This delicious cheesecake is perfect for the season, with plenty of spices and pumpkin flavor. Makes 2 pies.

Ingredients:

• 16 oz. packaged cream cheese
• 3/4 cup white sugar
• 15 oz. canned pumpkin
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 2 large eggs
• 1/4 teaspoon salt
• 2 8″ pastry crusts
• whipped cream topping

Instructions:

1. Heat oven to 350 F (175 C).
2. In a bowl, combine cream cheese and the sugar, and beat. Mix in the pumpkin and spices, mixing thoroughly. Then, add in the eggs and salt and beat until smooth. Pour the mixture into pie crusts, dividing evenly.
3. Bake in preheated oven for about 50 minutes, or until the center has set. Let cool on wire rack at room temperature, then top with whipped cream.

Awsm Creamy Squash Soup

A delicious soup made with squash and cheddar cheese, perfect for the fall season! Serves 4.

Ingredients:

• 6 crookneck squash (prepared)
• 1 large bell pepper (chopped)
• 1 large onion (chopped)
• 2 cups cheddar cheese
• 2 tablespoons heavy cream
• salt and pepper to taste

Instructions:

1. Prepare squash by peeling, de-seeding and chopping into cubes.
2. In a stew pot, place squash, pepper and onion with enough water to cover the vegetables. Once boiling, lower heat to a simmer and cook until tender, then drain the water.
3. In a food processor, blend vegetables and then return to the pot. Place in cheese cream and cook over medium heat until smooth.

Awsm Creamy Pumpkin Soup

Just in time for the fall season, this creamy soup is made with fresh pumpkin and heavy cream. Serves 8.

Ingredients:

• 6 cups chicken broth
• 1 1/2 teaspoons salt
• 3 1/2 cups pumpkin (cut into cubes)
• 1 cup onion (diced)
• 1/2 teaspoon thyme
• 1 clove garlic (minced)
• 1/2 cup heavy whipping cream
• Pepper to taste

Instructions:

1. In a medium pot, bring chicken both, pumpkin, onion, garlic, and thyme to a boil, then reduce heat to a simmer, cooking for half an hour.
2. In a blender, puree mixture until smooth and creamy.
3. Return soup to pot and boil once more, then reduce and let simmer for another half hour. Mix in the cream, and season with pepper to taste.

Awsm Chicken Stir Fry Soup

Ingredients

• 3 boneless and skinless chicken thighs
• Salt
• 1 1/2 tablespoons five-spice powder
• 2 tablespoons peanut oil
• 2 garlic cloves
• 1 chile de arbol
• 1 head bok choy, cut into 1-inch pieces
• 1 carrot, peeled and shredded
• 1/4 cup mirin
• 1/4 cup low-sodium soy sauce
• 3 cups chicken stock
• 1/2 cup chopped cilantro leaves

Directions

Cut the chicken into 1/2-inch pieces and season all over with salt, to taste, and the five-spice powder.

In a large saute pan with high sides over medium-high heat, add the peanut oil.

When the oil is hot, add the whole garlic cloves and chile and saute until they are just starting to blacken. Remove and discard the garlic and chile, leaving the flavored oil.

Add the chicken to the pan and saute until golden but not cooked through. Stir in the bok choy and carrots and saute for 1 minute.

Stir in the mirin and cook for 30 seconds, then add the soy sauce and chicken stock and heat through. Ladle the soup into large, wide bowls and garnish with the chopped cilantro.

Awsm Roasted Tomato and Red Chili Soup

Ingredients

Soup:

• 2 tablespoons olive oil
• 1 yellow onion, sliced
• 2 red Anaheim chiles, 1 roasted
• 1 (16-ounce) can San Marzano tomatoes
• 3 cloves garlic, chopped
• 1/4 cup chopped cilantro leaves
• 2 teaspoons salt
• 1 lime, juiced
• Quesadilla Crouton, recipe follows
• Cilantro Sour Cream, recipe follows

Directions

Heat the oil in a medium pot over medium-high heat and add the onions. Cut 1 chile pepper in half, lengthwise and remove the seeds and veins. Chop the chile and add to the onions; saute until golden brown. Add the tomatoes, garlic, cilantro and salt and bring to a boil. Reduce the heat and simmer for 10 minutes.

Transfer the chile mixture to a blender and puree until smooth.* Return the puree to the pot. Seed and chop the roasted chile and add to the soup along with the lime juice.

Ladle soup into bowls. Then lay a Quesadilla Crouton in the soup and top with a dollop of Cilantro Sour Cream.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

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.

Quesadilla Crouton:

• 4 flour tortillas
• 1 cup shredded Jack/Cheddar cheese mix
• 1 teaspoon ground cumin

Lay 2 tortillas on a working surface. Divide the cheese between the tortillas. Sprinkle the cumin among the tortillas. Top each with the remaining 2 tortillas. Place on grill and cook until golden brown on the outside and the cheese starts to melt.

Cut the quesadillas into 1/2-inch strips. Then cut each strip on an angle to create 2 smaller strips.

Cilantro Sour Cream:

• 1 cup sour cream
• 1/4 cup chopped cilantro leaves
• 1 teaspoon salt
• 1/2 lime, juiced

Combine all the ingredients in a bowl and stir to combine.

Awsm Scallops with Cabbage and Capers

Ingredients

• 8 tablespoons unsalted butter
• 2 tablespoons packed light brown sugar
• 1/2 head light-green cabbage, sliced
• Kosher salt
• 1 cup low-sodium chicken broth
• 1 1/4 pounds sea scallops
• Freshly ground pepper
• 1 to 2 tablespoons capers, rinsed if packed in salt
• 1/4 cup golden raisins
• 3 tablespoons cider vinegar
• 1/2 cup roughly chopped fresh parsley

Directions

Melt 2 tablespoons butter in a large skillet over medium-high heat. Sprinkle in the sugar and cook until it just turns golden.

Add the cabbage and 1/2 teaspoon salt, cover and cook until wilted, about 5 minutes. Add the broth and continue cooking, covered, until crisp-tender, another 15 minutes. Preheat the broiler to high.

Transfer the cabbage to a casserole dish. Wipe out the skillet, then add the remaining 6 tablespoons butter and melt over medium heat. Brush the scallops with some of the butter and season with salt and pepper; arrange in a single layer over the cabbage in the casserole dish and broil until firm, 5 to 7 minutes.

Meanwhile, continue cooking the butter over low heat, swirling the pan occasionally, until toasted and fragrant, 5 minutes. Add the capers, raisins and vinegar (be careful - the butter may foam and bubble); swirl the pan until the raisins are plump. Season with salt and pepper.

Divide the scallops and cabbage among plates. Add the parsley to the sauce and spoon over the scallops.

Awsm Lamb & Tomato Curry

This lamb and tomato curry recipe is a popular Indian dish. The curry can be hot or mild and not too overpowering, depending on what you prefer. Serves 2.

Ingredients

• 4 lamb chops, diced in cubes
• 1 tablespoon of peanut oil
• 1 garlic clove, finely chopped
• 1 small onion, thinly sliced
• 1 tablespoon of curry powder
• 1 ripe tomato, peeled and chopped
• coriander for garnish
• 1/4 cup of water
• 1 small apple, thinly sliced
• 1 tablespoon of sultanas

Cooking Instructions

Using sharp knife cut away any fat and bones from the lamb chops. Cut the meat into 1 inch cubes.

Heat oil in a medium saucepan. When the oil is hot enough add the garlic, onion, and curry powder and cook over a medium heat, stirring constantly, for 3 minutes, or until onion is softened. Add the tomato and water and keep on stirring constantly for an additional minute.

Add meat to pan, stir constantly over a high heat until the meat is well coated with curry mixture.

Bring to a boil, reduce heat. Simmer, cover, for about 30 minutes or until the lamb is tender. Stir in apple and sultanas, simmer and cover, for 5 minutes or until apple is nice and tender.

Serve the lamb and tomato curry with boiled rice and sprinkle over coriander for garnish.