Lemon Meringue Tartlets

Recipe courtesy Claire Robinson, Food Network

Ingredients

• Ready-made mini pastry shells
• Lemon curd, recipe follows
• Meringue, recipe follows

Meyer Lemon Curd:

• 4 egg yolks (pasteurized)
• 4 whole eggs
• 6 1/2 ounces granulated sugar
• 1 cup Meyer lemon juice
• 3 Meyer lemons, zested
• 1 sheet gelatin
• 6 ounces butter, cut into cubes

Meringue:

• 1 part egg white
• 1 1/2 parts sugar

Meringue

Recipe courtesy Claire Robinson, Food Network

Prep: 10 min
Cook: 40 min

Ingredients

Ganache:

• 8 ounces good dark chocolate, chopped (not below 60 percent cocoa, recommended: Valrhona)
• 8 ounces heavy cream, scalded 

Meringue:

• 1 part egg white
• 1 1/2 parts sugar

Truffles

Recipe courtesy Claire Robinson, Food Network

Prep: 30 min
Inactive: 1 hr 0 min

Cook: 5 min

Ingredients

• Ganache, refrigerated until firm
• Coatings: cocoa powder, caramelized hazelnuts, crunchy pearls, rainbow sprinkles, crushed toasted almonds

Chocolate Fondue

Recipe courtesy Claire Robinson, Food Network

Prep: 5 min
Cook: 8 min

Yield: about 2 cups

Ingredients

• 8 ounces good dark chocolate, chopped (not below 60 percent cocoa, recommended: Valrhona)
• 8 ounces heavy cream, scalded
• 1 stick butter, room temperature
• Orange liqueur (recommended: Grand Marnier)
• Marshmallows, strawberries, pound cake, dried apricot/mango/papaya, for serving

Ganache

Recipe courtesy Nigella Kitchen, Food Network

Prep: 5 min
Cook: 8 min

Yield: 1 1/2 to 2 cups

Ingredients

• 8 ounces good dark chocolate, chopped (not below 60 percent cocoa, recommended: Valrhona)
• 8 ounces heavy cream, scalded

Banoffee Mess

Recipe courtesy Claire Robinson, Food Network

Prep: 15 min
Inactive: 1 hr 0 min
Cook: 3 hr 0 min

Yield: 6 servings

Ingredients

• 1 (14-ounce) can sweetened condensed milk
• 2 cups graham cracker crumbs (about 2 sticks)
• 1 stick unsalted butter, melted
• Pinch salt
• 4 bananas, sliced
• 2 cups heavy whipping cream

Cheddar Beer Soup

Recipe courtesy Claire Robinson, Food Network

Prep: 10 min
Cook: 15 min

Yield: 4 to 6 servings

Ingredients

• 1/4 cup garlic infused olive oil
• 3 tablespoons unbleached all-purpose flour
• 4 cups chicken stock
• 2 cups grated extra-sharp Cheddar
• 1 cup dark beer
• Salt and freshly ground black pepper

Soda Bread

Recipe courtesy Claire Robinson, Food Network

Prep: 10 min
Inactive: 5 min
Cook: 30 min

Yield: approximately 1 (8-inch) loaf

Ingredients

• 1 cup unbleached all-purpose flour, plus more for kneading surface
• 3 cups whole-wheat flour
• 2 teaspoons baking soda
• 1/2 cup rolled oats
• 1 teaspoon kosher salt
• 2 cups buttermilk

Bangers and Mash

Recipe courtesy Claire Robinson, Food Network

Prep: 10 min
Cook: 35 min

Yield: 6 servings

Ingredients

• 6 large potatoes, peeled and cut into large chunks
• Kosher salt
• 1/4 savoy cabbage, thinly shredded
• 6 large good quality pork sausages
• 1 large purple or red onion, thinly sliced
• Freshly ground black pepper
• Water
• 2 tablespoons whole-grain Dijon mustard

Fig Glazed Ham

Recipe courtesy Claire Robinson, Food Network

Prep: 15 min
Inactive: 15 min
Cook: 1 hr 45 min

Yield: 10 or more servings

Ingredients

• 1 (10-pound) cooked bone-in ham, preferably shank end, at room temperature
• 1 1/2 cups water
• 1 cup fig preserves
• 1/2 cup Dijon mustard
• 1/2 cup cider vinegar
• 1/4 cup Kentucky bourbon

Parsnip and Apple Puree

Recipe courtesy Claire Robinson, Food Network

Prep: 20 min
Cook: 25 min

Yield: 4 servings

Ingredients

• 2 Fuji apples, peeled and cored
• 4 tablespoons unsalted butter, divided
• 1 shallot, peeled and sliced
• 1 pound parsnips, peeled and cut into chunks
• Kosher salt and freshly cracked black pepper
• 5 large fresh sage leaves
• Water, to cover

Cobble Topped Blackberries

Recipe courtesy Claire Robinson, Food Network

Prep: 10 min
Inactive: 5 min
Cook: 30 min

Yield: 6 servings

Ingredients

• 4 cups fresh blackberries
• 3/4 cup light brown sugar, divided
• 1 teaspoon self-rising flour, plus 1/2 cup
• 2 tablespoons butter, plus 1 cup
• 2/3 cup white stone-ground cornmeal
• Pinch salt

Layered Shrimp Salad

Recipe courtesy Claire Robinson, Food Network

Prep: 25 min
Cook: 8 min
Total: 33 min

Yield: 4 to 6 servings

Ingredients

• 12 ounces cooked chilled shrimp, chopped
• 2 fresh jalapenos, seeded, ribbed and finely chopped divided
• 6 teaspoons lemon flavored olive oil, divided
• Kosher salt and freshly cracked black pepper
• 4 medium vine-ripened tomatoes, seeded and diced
• 1 to 2 avocados, peeled, pitted, and diced
• Chopped chives, for garnish

Quick Chick Caesar

Recipe courtesy Nigella Kitchen, Food Network

Prep: 15 min
Cook: 2 min

Yield: 2 servings

Ingredients

• 1 egg 
• 2 tablespoons extra virgin olive oil 
• 1 teaspoon garlic oil 
• 3 tablespoons grated parmesan cheese 
• Juice 1/2 lemon 
• 1/2 teaspoon kosher salt or 1/4 teaspoon table salt (use none if you are adding anchovies) 
• Generous handful (approx. 2 ounces) of plain tortilla chips 
• 1 romaine lettuce, or 2 hearts 
• 2 cups cold shredded chicken 
• Pepper, to taste

Rice and Peas

Recipe courtesy Nigella Kitchen, Food Network

Prep: 10 min
Cook: 25 min

Yield: 6 servings

Ingredients

• 1 (1-ounce) can gungo peas or black-eyed 
• 1 tablespoon vegetable or peanut oil 
• 1 onion, peeled and finely chopped 
• 1 red chile, seeded and finely chopped 
• 2 cloves garlic, peeled and finely chopped 
• 2 cups long grain rice 
• 1 (14-ounce) can coconut milk 
• 2 1/2 cups chicken or vegetable broth 
• 1 teaspoon chopped fresh thyme leaves 
• Salt, to taste

Directions

Drain and rinse the gungo peas, and heat the oil in a heavy based saucepan that has a lid. Fry the onion for about 5 minutes, stirring every now and again, letting it soften and brown a little. Then add the chopped chile and garlic, and give everything a good stir around. Now stir in the rice, making sure it is all slicked with oil, then pour in the coconut milk and chicken or vegetable broth and stir in the drained gungo peas. Bring to a bubble, clamp on the lid, and turn down the heat to very low and let it cook gently for 15 minutes.

Check the rice is cooked through and the liquid is all absorbed - give the rice another 5 minutes if it needs it. Sprinkle with the freshly chopped thyme and season with salt if desired, forking it through.

Homestyle Jerk Chicken

Recipe courtesy Nigella Kitchen, Food Network

Prep: 20 min
Cook: 1 hr 25 min

Yield: 6 servings

Ingredients

• 6 chicken breasts, without skin or bone (or chicken supreme joints, with the wing bones still attached) 
• 2 teaspoons ground allspice 
• 2 teaspoons dried thyme 
• 2 teaspoons cayenne pepper 
• 2 teaspoons ground ginger 
• 2 teaspoons ground nutmeg 
• 2 teaspoons ground cinnamon 
• 2 cloves garlic, peeled 
• 1 1 3/4 piece gingerroot, peeled and cut into chunks 
• 2 tablespoons dark brown sugar 
• 1/4 cup dark rum 
• 1/4 cup lime juice 
• 1/4 cup soy sauce 
• 1/2 cup cider vinegar 
• 2 fresh red chiles, whole 
• 1 onion, peeled and quartered 
• Rice and Peas

Frangelico Tiramisu

Recipe courtesy Nigella Kitchen, Food Network

Prep: 25 min
Inactive: 6 hr 0 min

Yield: 12 servings

Ingredients

• 1 cup espresso coffee, or 8 teaspoons espresso powder dissolved in 1 cup boiling water 
• 1 cup Frangelico hazlenut liqueur, plus more for the filling 

For the filling:

• 2 eggs, separated 
• 1/3 cup superfine sugar 
• 1/4 cup Frangelico hazlenut liqueur 
• 1 pound (2 cups) mascarpone 
• 30 Savoiardi biscuits (lady fingers), approx. 14 ounces 
• 3/4 cup chopped roasted hazelnuts 
• 3 teaspoons unsweetened cocoa powder 
• Special equipment: 8-inch square dish

Grilled Corn Slaw

Recipe courtesy Claire Robinson, Food Network

Prep: 25 min
Inactive Prep: 15 min
Cook: 5 min
Total: 45 min

Yield: 4 servings

Ingredients

• 4 fresh corn on the cob, shucked
• 1/2 red cabbage, sliced
• 1 lime, juiced • Kosher salt and freshly cracked black pepper
• 1/2 cup crumbled queso fresco
• Handful fresh cilantro leaves, roughly chopped

Cucumber Watermelon Margaritas

Recipe courtesy Claire Robinson, Food Network

Prep: 20 min
Cook: 20 min
Total: 40 min

Ingredients

• 4 cups seedless watermelon chunks
• 1/2 English cucumber, peeled and coarsely chopped
• 1 lime, zested, plus juice of 1/2 lime, plus wedge for rimming glasses
• 1/4 cup course kosher salt
• 1-ounce agave syrup or honey
• 3 ounces white tequila

Crispy Brussels Sprouts

Recipe courtesy Claire Robinson, Food Network

Prep: 15 min
Cook: 30 min
Total: 45 min

Yield: 2 servings

Ingredients

• 4 ounces thick slab applewood smoked bacon, cut in 1/4-inch pieces
• 1 pound Brussels sprouts, washed, trimmed, and halved lengthwise
• Kosher salt and freshly ground black pepper
• 1/4 cup toasted chopped walnuts
• 1 Granny Smith apple, peeled, cored, and sliced

Roasted Pineapple with Thyme-Ginger Ice

Recipe courtesy Claire Robinson, Food Network

Prep: 25 min
Inactive Prep: 6 hr 0 min
Cook: 30 min
Total: 6 hr 55 min

Ingredients

• 1 teaspoon thyme leaves, plus small sprigs for garnish
• 2 bottles, 12 ounces each, ginger beer or all-natural ginger soda
• 1 whole pineapple, peeled, eyes removed, and sliced into 8 even slices
• Vegetable oil
• 1 tablespoon sugar
• Kosher salt

Grilled Prawns with Caper Tzatziki

Recipe courtesy Claire Robinson, Food Network

Prep: 25 min
Inactive Prep: 10 min
Cook: 4 min
Total: 39 min

Ingredients

• 1/2 cup nonfat plain Greek yogurt
• 1/4 cup extra-large capers, drained and finely chopped
• 1 small shallot, finely minced
• Kosher salt and freshly cracked black pepper
• 12 large prawns, about 1 pound, peeled, deveined, tail left on
• Olive oil, for grilling

Chicken Teriyaki

Recipe courtesy Nigella Kitchen, Food Network

Prep: 15 min
Inactive: 15 min
Cook: 30 min

Yield: 4 to 6 servings

Ingredients

• 2 tablespoons sake (Japanese Rice Wine) 
• 1/4 cup mirin (sweet Japanese rice wine) 
• 1/4 cup soy sauce 
• 2 tablespoons light brown sugar 
• 2 teaspoons grated fresh gingerroot 
• Splash sesame oil 
• 1 3/4 pounds chicken thigh fillets (no skin or bones), preferably organic, cut or scissored into bite-sized pieces 
• 1 teaspoon peanut oil 
• 1 3/4 to 2 1/2 cups sushi rice, cooked according to packet instructions

Chocolate Peanut Butter Cheesecake

Recipe courtesy Nigella Kitchen, Food Network

Prep: 30 min
Cook: 1 hr 15 min

Ingredients

Base:

• 1/2 (14-ounce) box graham crackers (2 cups crumbs) 
• 1/2 cup salted peanuts 
• 1/2 cup bittersweet chocolate chips 
• 4 tablespoons soft unsalted butter

Filling:

• 2 (8-ounce) bars cream cheese 
• 3 eggs 
• 3 egg yolks 
• 1 cup superfine sugar 
• 1/2 cup sour cream 
• 1 cup creamy peanut butter

Topping:

• 1 cup sour cream 
• 1 cup milk chocolate chips 
• 2 tablespoons light brown sugar 
• 9-inch springform pan

Wholegrain Mustard and Ginger Cocktail Sausages

Recipe courtesy Nigella Kitchen, Food Network

Prep: 15 min
Cook: 37 min

Ingredients

• Scant 1/2 cup ginger conserve 
• Scant 1/2 cup wholegrain mustard 
• 1 tablespoon garlic oil 
• 1 tablespoon soy sauce 
• 50 skinny breakfast sausage links 
• 1 round (approx. 9 inch diameter) thick-crust sourdough or rye bread loaf, for serving (optional)

Turkey Meatballs in Tomato Sauce

Recipe courtesy Nigella Kitchen, Food Network

Ingredients

Sauce:

• 1 onion, peeled 
• 1 celery stalk 
• 2 tablespoons garlic flavoured oil 
• 1 teaspoon dried thyme 
• 2 x 14 ounce cans diced plus approx. 3 1/3 cups (2 full cans) water 
• 1 teaspoon sugar 
• 1 teaspoon kosher salt flakes or 1/2 teaspoon table salt 
• Pepper, to taste

Meatballs:

• 1 pound ground turkey 
• 1 egg 
• 3 tablespoons breadcrumbs 
• 3 tablespoons grated Parmesan 
• 2 tablespoons of finely chopped onion and celery (from the tomato sauce ingredients above) 
• 1 teaspoon Worcestershire sauce (such as Lea and Perrins) 
• 1/2 teaspoon dried thyme

Chicken with 40 Cloves of Garlic

Recipe courtesy Nigella Kitchen, Food Network

Prep: 15 min
Cook: 1 hr 30 min

Ingredients

• 2 tablespoons regular olive oil 
• 8 chicken thighs (with skin on and bone in), preferably organic 
• 1 bunch or 6 scallions 
• 8 to 10 sprigs fresh thyme 
• 40 cloves garlic (approximately 3 to 4 heads), unpeeled 
• 2 tablespoons dry white vermouth or white wine 
• 1 1/2 teaspoons kosher salt or 3/4 teaspoons table salt 
• Good grinding pepper

Lemon Polenta Cake

Recipe courtesy Nigella Kitchen, Food Network

Prep: 15 min
Cook: 45 min

Ingredients

Cake:

• 1 3/4 sticks (14 tablespoons) soft unsalted butter, plus extra for greasing 
• 1 cup superfine sugar 
• 2 cups almond meal/flour 
• 3/4 cup fine polenta/cornmeal 
• 1 1/2 teaspoons baking powder (gluten-free if required) 
• 3 eggs 
• Zest 2 lemons (save the juice for the syrup)

Syrup:

• Juice 2 lemons (see above) 
• Heaping 1 cup confectioners' sugar 
• Special Equipment: 1 (9-inch) springform pan

Everyday Brownies

Recipe courtesy Nigella Kitchen, Food Network

Prep: 10 min
Cook 27 min

Ingredients

• 1 1/4 sticks (10 tablespoons) unsalted butter 
• 1 3/4 cups packed light brown sugar 
• 3/4 cup unsweetened cocoa powder, sifted 
• 1 cup all-purpose flour 
• 1 teaspoon baking soda 
• Pinch salt 
• 4 eggs 
• 1 teaspoon vanilla extract 
• About 6 ounces milk chocolate, chopped into small nuggety chunks (or 1 cup chips) 
• Confectioners' sugar, to dust, optional 
• Special Equipment: Aluminium foil-lined baking pan or foil pan, about 13 x 9 x 2 inches

Mediterranean Couscous

Recipe courtesy Claire Robinson, Food Network

Prep: 5 min
Inactive Prep: 10 min
Cook: 5 min
Total: 20 min

Ingredients

• 1 1/2 cup instant couscous
• 2 cups low-sodium chicken stock
• 4 ounces dried apricots, about 12, finely diced
• Kosher salt and freshly cracked black pepper
• 1/4 cup pitted kalamata olives, chopped
• 3 scallions, thinly sliced

Lamb Chops with Mint Almond Pesto

Recipe courtesy Claire Robinson, Food Network

Prep: 15 min
Inactive Prep: 5 min
Cook: 6 min
Total: 26 min

Ingredients

• 1 1/2 cups packed fresh mint leaves, from about 2 large bunches
• 1/4 cup sliced almonds, toasted
• 1 lemon, zested, plus juice of 1/2 lemon, about 2 tablespoons
• Kosher salt
• 1/4 cup extra-virgin olive oil, plus more for grilling
• 2 tablespoons water
• Freshly cracked black pepper
• 12 lamb rib chops, Frenched, about 2 pounds

Low-Calorie Margarita

Recipe courtesy of Cooking Channel’s Hungry Girl

Prep: 5 minutes

Ingredients

1 1/2 oz. (1 shot) tequila
1 oz. (2 tbsp.) lime juice
One 2-serving packet (about 1 tsp.) sugar-free lemonade powdered drink mix (like the kind by Crystal Light)
6 oz. (3/4 cup) diet lemon-lime soda
Optional garnish: lime slice

Nacho-rific Stuffed Chicken

Recipe courtesy of Cooking Channel’s Hungry Girl

PER SERVING (1/4th of recipe, 1 stuffed chicken cutlet):
Prep: 25 minutes
Cook: 35 minutes

Ingredients

1/2 cup fat-free refried beans
4 wedges The Laughing Cow Light Creamy Swiss cheese
1/4 cup shredded fat-free cheddar cheese
16 low-fat baked tortilla chips (like the kind by Guiltless Gourmet)
1 tsp. dry taco seasoning mix
Four 5-oz. raw boneless skinless lean chicken breast cutlets, pounded to 1/3-inch thickness
1/8 tsp. salt
1/8 tsp. black pepper
1/4 cup taco sauce, divided
Optional toppings: fat-free sour cream, salsa

Shrimp Cocktail Tacos

Recipe courtesy of Cooking Channel’s Hungry Girl

PER SERVING (entire recipe, 2 tacos)
Prep: 5 minutes
Chill: 15 minutes

Ingredients

3 oz. cooked ready-to-eat shrimp, chopped if large
1/4 cup black bean and corn salsa
1/4 cup shredded lettuce
2 corn taco shells (flat-bottomed shells, if available)
Optional toppings: fresh cilantro, fat-free sour cream

Holy Moly Guacamole

Recipe courtesy of Cooking Channel’s Hungry Girl

PER SERVING (1/6th of recipe, about 1/3 cup):
Prep: 20 minutes

Ingredients

One 15-oz. can early/young peas, drained
1/2 cup mashed avocado (about 1 medium avocado's worth)
1/4 cup fat-free plain Greek yogurt (like Fage Total 0%)
4 tsp. lime juice
1/2 tsp. minced garlic
1/4 tsp. salt
1/8 tsp. black pepper
1/8 tsp. ground cumin
1/8 tsp. chili powder
1/3 cup chopped cherry or grape tomatoes
1/4 cup finely chopped onion
Optional: chopped fresh cilantro, chopped jarred jalapeños, additional salt and black pepper

Crazy-Good Corn Chips

Recipe courtesy of Cooking Channel’s Hungry Girl

PER SERVING (entire recipe, 12 chips):
Prep: 10 minutes
Cook: 10 minutes

Ingredients

Two 6-inch corn tortillas
1/8 tsp. salt
Optional dip: salsa

Bake-tastic Butternut Squash Fries

Recipe courtesy of Cooking Channel's Hungry Girl

Prep: 25 minutes
Cook: 40 minutes

Ingredients

1 butternut squash (large enough to yield 1 lb. once peeled & sliced)
1/8 tsp. coarse salt, or more to taste
Optional dip: ketchup

Crispy Lavish Squares with Hot Couple Dip

Recipe courtesy of Cooking Channel’s Hungry Girl

PER SERVING (1/4th of recipe, 6 chips with dip):
Prep: 5 minutes
Cook: 5 minutes

Ingredients

Chips:
1 extra-large (or 2 large) pieces lavash bread or light flatbread (like Kim's Light Flat Bread)

Dip:
2/3 cup salsa
1/3 cup fat-free plain Greek yogurt (like Fage Total 0%)

Yum Yum Brownie Muffins

Recipe courtesy of Cooking Channel’s Hungry Girl

PER SERVING (1 muffin):
Prep: 5 minutes
Cook: 20 minutes

Ingredients

One 18.25-oz. box devil's food cake mix
One 15-oz. can pure pumpkin (Libby's is the best!)

Hungry Girl-nola

Recipe courtesy of Cooking Channel’s Hungry Girl

PER SERVING (entire recipe, about 1 cup):
Prep: 5 minutes
Cook: 35 minutes

Ingredients

1/4 cup old-fashioned oats
1/4 cup puffed rice cereal
1/4 cup puffed wheat cereal
1 1/2 tbsp. sugar-free pancake syrup
1/2 cup bite-sized freeze-dried apples (like the kind by Just Tomatoes, Sensible Foods, or Gerber)

Baked Kale

Recipe courtesy of Cooking Channel’s Hungry Girl

Prep: 5 min
Cook: 10 min

Ingredients

- per serving
2 cups fresh kale leaves
Olive oil nonstick spray
Dash salt, or more to taste