New York City?! Homemade Salsa

1 can (14 oz) diced tomatoes (drain them unless you want a soupy salsa)
2 Roma tomatoes, cut in chunks
1 jalapeño pepper, seeded
1/4 bunch of cilantro (or less, or none at all)
1/2 medium size onion, cut in chunks
1 tsp. cumin
1 tsp. salt
1 "dash" tabasco sauce (~1/4 - 1/2 tsp., depending how hot you like it)

Put everything in a blender/food processor, chop it up to the size you like, serve with toritlla chips ("scoops" work best).

Mint Pie

So, this has come to be called "Maria Mint Pie," but I take no credit for coming up with the recipe. Note: it's important to buy new peppermint extract every so often, as my mom recently discovered. :)

1 cup crushed Grasshopper Fudge Mint cookies

3 tbs hot water

3 oz cream cheese

8 0z whipped topping

green food coloring

graham cracker pie crust

1/3 cup sugar

2 tbs milk

1/4 tsp peppermint extract

Mix mint cookies with hot water. Spoon into crust and spread to cover bottom. Beat cream cheese until smooth. Beat in sugar, milk and peppermint extract. Fold in whipped topping. Divide mixture in half. Stir green food coloring (a few drops) into one half until evenly colored. Fill pie crust with alternate dollops of green and white whipped topping mixtures. Smooth top of pie with spatula. Chill 3 hours.

Rachael Ray: Mamma's Broccolini and Ricotta Pasta

coarse salt and freshly ground black pepper, to taste

1 pound rigatoni

2 bundles broccolini florets, chopped (3 cups) or 2 heads broccoli rabe tops, chopped

1 cup water

2 tablespoons extra-virgin olive oil (evoo) (twice around the pan)

1 pound boneless, skinless chicken breasts, diced

4 cloves garlic, minced

2 cups (1 pound) part-skim ricotta cheese

6 to 8 sprigs fresh thyme, leaves stripped from stem and chopped

a couple pinches ground nutmeg

Put a large pot of water over high heat for the pasta. When water boils, add salt and pasta. Cook according to package directions, until al dente. Reserve 1 cup cooking water and drain the rest.

In a small saucepan, simmer broccolini in a cup of water, covered, 5 minutes; drain. If using broccoli rabe, simmer 8 to 10 minutes to extract bitterness. Drain well. Heat evoo in a big, deep skillet over medium heat. Add chicken and garlic. Cook until chicken is cooked through, 5 to 8 minutes. Add broccolini, pasta, ricotta, the reserved pasta cooking water, thyme, nutmeg, salt, and pepper to the pan. Toss until creamy, then transfer to a serving platter. Serve with a tomato and onion salad and crusty bread.

The above is straight from the cookbook. Emily and I used pre-cooked diced chicken breast packages, which made life easier. And we didn't serve with a tomato and onion salad. Oh well. 

Couscous and Feta-Stuffed Peppers

Vegetable-oil cooking spray
1 1/4 cups fat-free chicken or vegetable broth
2/3 cup couscous
4 extra-large or 5 large bell peppers, mixed colors
2 tsp olive oil
1/2 cup chopped onion
6 oz zucchini, quartered lengthwise then sliced across thinly
6 oz yellow squash, quartered lengthwise then sliced across thinly
1/2 tsp dried oregano
1/2 tsp salt
1 cup cherry tomatoes, cut in half
15 oz canned chickpeas, drained and rinsed
4 oz crumbled feta cheese (about 1 cup)
3 tablespoons tomato paste

Preheat oven to 350°F. Coat a small baking dish with cooking spray. Bring the broth to a boil in a saucepan, add the couscous, cover the pan and remove it from the heat. Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Place peppers upright in a baking dish and roast them for 15 minutes or so, until they soften, then remove them from the oven until the filling is ready. Heat oil in a nonstick skillet. Add onion, zucchini, yellow squash, oregano, and salt. Cook, stirring frequently, for 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes, chickpeas and tomato paste. Using a fork, scrape the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta. Fill peppers with the couscous mixture. Bake 15 minutes. Serve immediately.

*I had plenty of leftover filling by cooking the entire box of couscous with the whole can of vegetable broth.

Adapted from epicurious/smittenkitten.com