Hamburger Casserole with Noodles

Hamburger Casserole with Noodles

Hamburger Casserole with Noodles

 

12 ounces dry elbow macaroni, medium shells pasta, or egg noodles

4 slices bacon, chopped

1 lb. ground beef

1 medium onion, diced

1 C. diced celery (about 3 stalks)

1 medium green bell pepper, seeded and diced

2 cloves garlic, minced or pressed

1 (15 ounce) can tomato sauce

1 (14.5 ounce) can petite-diced tomatoes, not drained

1 T. tomato paste

2 tsp. brown sugar

1 tsp. chili powder

¼ tsp. dried oregano

¼ tsp. ground cumin

Pinch cayenne

Kosher salt and ground black pepper, to taste

2 C. grated sharp cheddar cheese

 

Preheat oven to 350°F. Grease a 9 x 13-inch baking dish; set aside. Cook pasta in a large pot of salted boiling water for about 1 minute less than al dente, according to package instructions. Drain. While the pasta cooks, heat a large skillet or Dutch oven over medium-high heat. Add the bacon and cook until crisp, about 5-7 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate; reserve 1 T. of the drippings in the pan. Add the ground beef and cook for 3 minutes (the meat doesn’t need to be completely cooked through at this point). Add the onion, celery, bell pepper and garlic; cook until the vegetables are soft, about 5-7 more minutes. Stir in the tomato sauce, diced tomatoes, tomato paste, brown sugar, chili powder, oregano, cumin, cayenne, 1 tsp. of kosher salt, and ¼ tsp. pepper. Taste and adjust seasonings, if necessary. Add the cooked, drained noodles and the cooked bacon to the beef mixture; toss to combine. Transfer to the prepared baking dish; top with shredded cheese. Bake, uncovered, until the casserole is hot and bubbly, about 15-20 minutes. Garnish with fresh parsley or green onion.

Zucchini Galette

Zucchini Galette

Zucchini Galette

 

2 medium summer zucchini squash, thinly sliced (2 1/2 C.)

½ 15 oz. package rolled, refrigerated, unbaked piecrust

¾ C. ricotta cheese

¾ C. Parmesan cheese

1 C. shredded mozzarella cheese

1 clove garlic, minced

1 T. olive oil

2 tsp. finely shredded lemon peel

1 T. lemon juice

Salt and pepper to taste

1 egg yolk

Fresh herbs, finely chopped

 

Sprinkle zucchini with salt; transfer to a colander; drain for 15 minutes. Remove and pat dry with paper towels. Preheat the oven to 400. Roll the pie crust on lightly floured parchment, to form a 12-inch circle. Transfer the dough to a baking sheet or stone. Mix the next 7 ingredients in a small bowl, ending with salt and pepper. Spread the ricotta mixture onto the piecrust, leaving a 1 1/2″ border. Top with zucchini rounds. Drizzle with olive oil. Gently fold over the pasty edges, pleating as necessary. In a small bowl, whisk together the egg yolk and 1 tsp. water. Lightly brush the pastry edges with egg mixture. Bake the galette in the oven for 35-40 minutes, or until edges are golden brown. Sprinkle with fresh herbs, such as finely chopped dill weed or basil. Serve warm or at room temperature.

No Peek Chicken & Rice

No Peek Chicken & Rice

No Peek Chicken & Rice

 

2 T. olive oil

2 lbs. boneless, skinless chicken thighs

½ tsp. paprika

½ tsp. garlic powder

½ tsp. salt

¼ tsp. pepper

1 small sweet onion, diced

1 C. diced carrots

1 C. diced celery

4 cloves garlic, minced

2 tsp. fresh thyme

1 ½ C. basmati rice

3 C. chicken broth

8 oz. heavy whipping cream

½ C. shredded Parmesan cheese

½ C. shredded Gouda cheese

Kosher salt

fresh cracked pepper

Fresh parsley, chopped for garnish

 

Preheat the oven to 350 degrees. Prepare a 9×13 baking pan with cooking spray and set aside. Lay the chicken thighs out on a large cutting board. Combine paprika, garlic powder, ½ tsp. salt and ¼ tsp. pepper in a small bowl. Whisk together and sprinkle over both sides of the chicken. Heat olive oil in a skillet and sauté the chicken over medium high heat, for 1-2 minutes on each side. Remove from the pan (it’s okay if the chicken is not cooked completely through, it will continue cooking with the rice), and place the chicken in the 9×13 baking dish. In the same hot skillet, add the diced onion, carrots, and celery (mirepoix). Cook until the veggies are softened, for 6 minutes. Reduce heat to medium and add garlic and thyme, cooking for 1 minute. Making the sauce: Next pour in the chicken broth, heavy whipping cream, Parmesan cheese, Gouda cheese, and the basmati rice and stir. On medium-high heat cook, stirring the sauce, for about 5 minutes, then simmer for another 5-7 minutes to thicken the sauce. Pour the mixture over the chicken thighs in the 9×13 baking dish. Cover the dish with foil and bake for 40-50 minutes or until the rice is cooked and the chicken is cooked through. Remove the foil; garnish with fresh chopped parsley and enjoy! Optional to broil for 1-2 minutes after removing the foil, to brown the chicken.

Summer Charcuterie

Summer Charcuterie

Summer Charcuterie

 

1 2 oz burrata

3 oz Boursin cheese

1 wedge Manchego cheese

1 small wedge Creamy Tuscano cheese

4 oz Brie cheese

4 oz goat cheese

½ c blueberries

¼ English cucumber, sliced

¼ c smoked salmon and dill dip

4 sheets prosciutto, torn

¼ c pistachios

¼ c mixed nuts

¼ c marcona almonds

1 nectarine

2-3 plumcots, sliced

¼ yellow watermelon, cubed

4-6 Parmesan crostini crackers

15 gluten free Milton’s Crackers

15 seed and grain cracker squares

15 sea salt crackers

Olive oil to drizzle

Empty Nester Charcuterie Board

Empty Nester Charcuterie Board

Empty Nester Charcuterie Board

 

12 oz Olli Salumeria packet, Parmesan cheese, sopressata salami, Genoa salami, Frescatrano olives

5.3 oz Mifroma Fondue Express, 1 single serving, but perfect for 2

½ C. hummus

1 pomegrante, split open

1 clump red grapes

½ red apple, sliced

½ orange, sliced

3 oz mini artisan crackers

3 oz Bello Rustrico crackers

3 oz mini bread sticks, or fresh bread, cubed

3 oz RW Garcia Organic Sweet Potato Crackers

Sweet Piquante Peppadews

Mixed nuts

2 Endangered Species dark chocolate candy bars

Fresh rosemary

Hash Brown Pork Skillet

Hash Brown Pork Skillet

Hash Brown Pork Skillet

 

4 C. frozen O’Brien potatoes, thawed

1 C. chopped onion

1 C. chopped green pepper

2 T. butter

2 C. shredded cooked pork

2 tsp. chicken bouillon granules

1/4 tsp. pepper

2 tsp. all-purpose flour

1/2 C. 2% milk

3/4 C. shredded cheddar cheese

 

In a large cast-iron or other heavy skillet, cook the potatoes, onion and green pepper in butter over medium heat until almost tender. Stir in the pork, bouillon and pepper; heat through. In a small bowl, combine flour and milk until smooth; add to skillet. Cook on medium-low heat until mixture is thickened, stirring frequently, 4-5 minutes. Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted.

One-Skillet Pasta

One-Skillet Pasta

One-Skillet Pasta

 

1-1/2 pounds ground turkey

1 medium onion, finely chopped

1 medium sweet red pepper, finely chopped

1 can (28 ounces) diced tomatoes, undrained

1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained

1 can (14-1/2 ounces) reduced-sodium beef broth

1 can (4 ounces) sliced mushrooms, drained

1 T. brown sugar

1 T. chili powder

8 ounces uncooked angel hair pasta

1 C. shredded cheddar cheese

 

In a large cast-iron or other heavy skillet, cook the turkey, onion and red pepper over medium heat, crumbling turkey, until meat is no longer pink; drain. Add the tomatoes, broth, mushrooms, brown sugar and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Add pasta; return to a boil. Reduce heat; cover and simmer until pasta is tender, 30-35 minutes. Sprinkle with cheese. Cover and cook until cheese is melted, 2-3 minutes longer.

Baked Goat Cheese Dip with Lemon and Thyme

Baked Goat Cheese Dip with Lemon and Thyme

Baked Goat Cheese Dip with Lemon and Thyme

 

10.5 ounces goat cheese log

4 ounces cream cheese, softened

¼ C. grated Parmesan cheese

2 T. extra virgin olive oil, more for drizzling after baking

1 clove garlic, peeled and roughly chopped

¼ tsp. coarse ground black pepper

¼ C. chopped fresh flat-leaf parsley

1 tsp. finely minced thyme

½ tsp. lemon zest

salt, to taste

crostini, crackers, or mini naan for serving

 

Preheat oven to 400ºF.

In a food processor, combine goat cheese, cream cheese, Parmesan, olive oil, garlic, and pepper until smooth, scraping down sides as needed. By hand, fold in herbs and lemon zest. Taste and add salt if desired. Spread into a baking dish and bake for 10 to 12 minutes or until warm and just starting to bubble around the edges. Don’t overheat the dip. It should be creamy and not starting to separate. The length of baking time depends somewhat on the size of your baking dish. Drizzle with olive oil, if desired. Serve with crostini, crackers, or mini naan.

Creamy Lemon Smoothie

Creamy Lemon Smoothie

Creamy Lemon Smoothie

 

1 C. milk

½ C. plain Greek yogurt

3 T. fresh lemon juice

2 T. agave syrup or honey

1 ¾ C. ice cubes

 

Pour the milk into a blender. Add the yogurt, lemon juice, and sweetener. Top with ice and blend until smooth.

Blooming Good Day Platter

Blooming Good Day Platter

Blooming Good Day Platter

 

4 strawberries

1 slice of watermelon

2 kiwis

1 slice of cantaloupe

2 slices of mango

33 mini candy eyes

50 grams dark chocolate

curved sprinkles

 

Slice the fruit into equally thick pieces. Cut 6 petals and 1 round center for each flower you make. Melt the dark chocolate. Once the chocolate has cooled down a bit, add it to a piping bag and pipe out the stems onto parchment paper. You can add a few chocolate leaf details, too. When the chocolate has set, arrange the flowers and top with candy eyes and a curved sprinkle for the mouth.  To make the bee, use a small petal-shaped cookie cutter and mango. For the wings, I used a metal straw and for the stripes a tiny bit of plum peel (you can use chocolate too). Top with a small candy eye.

Huevos Rancheros (“Bacon and Eggs”) Foil Packets

Huevos Rancheros (“Bacon and Eggs”) Foil Packets

Huevos Rancheros (“Bacon and Eggs”) Foil Packets

 

2 6-inch corn tortillas

1 refried beans

2 large eggs, preferably organic

Coarse salt and freshly ground black pepper

½ C. loosely packed grated pepper Jack cheese, or your favorite cheese, such as queso fresco, cotija, or Cheddar

1 scallion, trimmed, white and green parts thinly sliced

2 strips cooked bacon, chopped into bits

 

Pico de gallo, salsa, or hot sauce

Sour cream

2 sprigs fresh cilantro (optional)

 

Set up your grill for direct grilling and preheat to medium high (400 degrees F). Arrange a 16-inch piece of Reynolds Wrap® Heavy Duty Extra Wide Foil on a flat surface. Place a corn tortilla in the center. Put a 1/2 C. mound of refried beans in the center of the tortilla and spread to within 1/2 inch of the edge of the tortilla with the back of a spoon, building up the sides slightly. Make a shallow depression in the center to hold the egg. Carefully break the egg into the depression. Season with salt and pepper.  Bring the long edges of the foil together. Fold twice, making sure the foil doesn’t touch the top of the egg. Fold the short edges to completely enclose the egg and tortilla. Repeat for the remaining package. Carefully transfer each foil packet to a rimmed baking sheet. (Do not tilt, as you want the egg to remain contained in the depression you made in the beans).  Transfer the foil packets to the grill grate – again, keeping them level. Grill for 13 to 15 minutes, or until the whites of the eggs are set and the yolks are still runny. Carefully open the packets to check on the eggs’ doneness, avoiding any escaping steam. When the eggs are cooked to your liking, remove the packets from the grill. Sprinkle each egg with half of the cheese, scallions, and bacon. (The residual heat will melt the cheese). Add a spoonful of pico de gallo and a dollop of sour cream. Garnish each egg with a sprig of fresh cilantro if desired.

Brisket Scones

Brisket Scones

Brisket Scones

 

2-1/3 C. all-purpose flour

2 T. sugar

1-1/2 tsp. baking powder

1-1/4 tsp. sea salt

1 stick (4 ounces) unsalted butter, cut into 1/2-inch slices

1/2 C. chopped smoked brisket (click here or use your favorite recipe)

1/4 C. finely diced red onion

1 large egg

2/3 C. buttermilk

 

1 egg yolk

1 T. heavy cream

 

Place the flour, sugar, baking powder, salt, and butter in a food processor fitted with a chopping blade. Run the processor in short bursts to cut in the butter: the pieces should be pea-sized. Add the brisket and onion and pulse in short bursts just to mix. Beat the egg in a bowl and beat in the buttermilk. Add this mixture to the flour mixture and pulse in short bursts to make a soft dough. Refrigerate the dough for 1 hour. Pat the dough into a circle 1 inch thick on a floured work surface. Cut it into 8 wedges. Arrange the scones on a sheet pan. (Line it with parchment paper for easy cleaning.) Chill for 30 minutes. Heat your grill or oven to 350 degrees. Make the glaze. Beat the egg yolk with the cream and brush the mixture on the tops of the scones. Bake the scones until lightly browned and cooked through, 20 minutes, rotating the sheet pan halfway through so the scones cook evenly.

Tsukune – Tokyo Style Grilled Chicken Dumplings

Tsukune – Tokyo Style Grilled Chicken Dumplings

Tsukune – Tokyo Style Grilled Chicken Dumplings

 

1-1/4 pounds skinless, boneless chicken thighs or breasts, cut into 1/2-inch pieces

2 ounces chicken fat or fatty bacon, cut into 1/2-inch pieces

2 scallions, both white and green parts, trimmed and thinly sliced crosswise

1 tsp. minced peeled fresh ginger

1/2 tsp. freshly ground black pepper

1-1/2 tsp. coarse salt (kosher or sea)

1/2 tsp. ground coriander

1/4 tsp. ground sansho pepper, or 1/8 tsp. each additional freshly ground black pepper and ground coriander

2 tsp. cornstarch

1 egg white

 

Place the chicken pieces, chicken fat or bacon, if using, scallions, ginger, black pepper, salt, coriander, sansho pepper, cornstarch, and egg white in a food processor fitted with a metal blade. Process the mixture to a coarse puree, running the processor in short bursts. Do not overprocess; the mixture should be lumpy—this is essential for the proper texture. Transfer the dumpling mixture to a bowl (or leave it in the processor bowl) and freeze it, covered, until firm, but not frozen, 20 to 30 minutes. Using a large spoon, scoop out a 1-1/2  inch ball of dumpling mixture and mold it onto the end of a skewer to make a flattish oval about 2 inches long, 1 inch wide, and 1/2 inch thick. Place the skewer on a plate or baking sheet lined with plastic wrap. Repeat until all of the dumpling mixture is used up, wetting or oiling your hands as needed to prevent sticking. You should have 16 to 18 dumplings; refrigerate them, covered, for 1 to 2 hours. Set up the grill for direct grilling and preheat it to high. When ready to cook, brush and generously oil the grill grate. Arrange the dumplings on the hot grate at a diagonal to the bars, placing the aluminum foil shield under the exposed ends of the skewers to keep them from burning. Grill the dumplings until golden brown and cooked through, 3 to 4 minutes per side, 6 to 8 minutes in all. Give each skewer a quarter turn after 1-1/2 minutes to create an attractive crosshatch of grill marks (it also helps the dumplings cook more evenly). Transfer the grilled dumplings to a platter and serve at once.

Wood-Grilled Gazpacho with Serrano Ham Crisps

Wood-Grilled Gazpacho with Serrano Ham Crisps

Wood-Grilled Gazpacho with Serrano Ham Crisps

 

1 medium sweet onion

1/4 C. extra virgin olive oil, plus 1 T. for drizzling

3 cloves garlic, peeled

6 luscious ripe tomatoes (about 2 pounds)

1 red bell pepper

1 poblano chile

1 cucumber, peeled, halved, and seeded

4 ounces thinly sliced Spanish serrano ham

2 T. red wine vinegar, or to taste

1/2 to 1 C. cold water

Coarse sea salt and freshly ground black pepper, to taste

1/4 C. finely chopped fresh herbs, such as basil, oregano, tarragon, and/or flat-leaf parsley

 

Set up your grill for direct grilling and heat to high. Ideally, you’ll grill over a wood fire. Cut the onion into 6 or 8 wedges and secure each with a toothpick. Lightly brush with olive oil. Skewer the garlic cloves on a toothpick and brush with oil. Arrange the onion, garlic, tomatoes, pepper, poblano, and cucumber on the grate and grill until darkly browned—even charred—on the outside, but still raw in the center, 2 minutes per side. Transfer the veggies to a cutting board and let cool, then cut into 1 inch pieces. Meanwhile, lightly brush the serrano ham slices on both sides with olive oil. Arrange on the grate slightly away from the fire. Grill the ham until sizzling and lightly browned on both sides, 1 to 2 minutes per side. Transfer to a wire rack to cool. Coarsely or finely puree the vegetables in a food processor (depending on how coarse or fine you like your gazpacho). Work in 1/4 C. olive oil in a thin stream, followed by the vinegar. Add enough water to thin the soup to pourable consistency and add salt and pepper to taste. (The gazpacho should be highly seasoned.) Add 3 T. of chopped fresh herbs and gently pulse the processor to mix in, but not puree the herbs. Transfer the gazpacho to a bowl and refrigerate until serving time. To serve, ladle the gazpacho into chilled bowls or martini glasses. Sprinkle the top of each with the remaining herbs and a few drops of olive oil. Garnish each with a serrano ham crisp. Serve at once

Saigon Garlic Lemongrass Wings

Saigon Garlic Lemongrass Wings

Saigon Garlic Lemongrass Wings

 

12 whole chicken wings (2 1⁄2 to 3 pounds)

4 cloves garlic, peeled

1/4 C. chopped shallots

1 piece (1 inch) fresh ginger, peeled and thinly sliced

2 stalks fresh lemongrass, trimmed and sliced, or 2 strips lemon zest (each 2 by 1⁄2 inches), removed with a vegetable peeler

2 T. sugar

1/3 C. Asian fish sauce

3 T. fresh lemon juice

3 T. vegetable oil

1/4 C. finely chopped dry-roasted peanuts, for garnish

1/4 C. chopped fresh cilantro (optional), for garnish

Rinse the chicken wings under cold running water, then drain and blot dry with paper towels. Make two or three deep slashes, to the bone, in the meaty part of each wing. Set the wings aside while you prepare the marinade. Combine the garlic, shallots, ginger, lemongrass, and sugar in a mortar and pound to a paste with a pestle, then work in the fish sauce, lemon juice, and 1 T. of the oil. If you don’t have a mortar and pestle, combine all these ingredients in a blender or food processor and process to a smooth puree. Scrape the marinade into a large bowl, add the chicken wings, and turn to coat thoroughly. Cover the wings and let marinate, in the refrigerator, for at least 4 hours, but preferably 24, turning the wings occasionally. Set up the grill for direct grilling and preheat to medium-high. When ready to cook, drain the chicken wings, reserving the marinade, then thread each wing on a skewer, running the skewer through all three sections of the wing to hold it open as widely as possible. Brush the wings on both sides with the remaining 2 T. of oil. Brush and oil the grill grate, then arrange the chicken wings on the hot grate with the aluminum foil shield under the ends of the skewers. Grill the wings, turning them several times with tongs, until the thicker wing sections are no longer pink near the bone, 12 to 16 minutes in all. Reduce the heat if the wings start to burn. Brush the wings once or twice with the reserved marinade, but do not brush them during the last 3 minutes of cooking. Transfer the grilled wings to a serving platter, sprinkle the peanuts and cilantro (if using) over them, and serve.

July 4th Cheese Board

July 4th Cheese Board

July 4th Cheese Board

 

Blueberries

Strawberries

Cherrries

Crackers

Salami

Cherry tomatoes and mozzarella balls

Mediterranean Baked Crackers

Brie cheese

Blue cheese

Laughing Cow Cheese

Star cookie cutter with chocolate covered almonds, Trader Joe’s

Star cookie cutter with pistachio nuts

Star cookie cutter with maracona almonds

Crescent Roll Breakfast Casserole with Turkey Sausage

Crescent Roll Breakfast Casserole with Turkey Sausage

Crescent Roll Breakfast Casserole with Turkey Sausage

 

1 pound turkey breakfast sausage

1 tube (8 ounces) refrigerated crescent rolls

1 C. shredded mozzarella cheese (part-skim)

1 C. shredded sharp cheddar cheese

8 large eggs

1 ½ C. milk (2% or whole)

½ tsp. ground mustard

¼ tsp. coarse ground black pepper, or to taste

 

Preheat oven to 375°F. In a large skillet over medium-high heat, cook sausage until cooked through and no longer pink, breaking it up into crumbles as it cooks. Spray a 9 x 13 inch baking dish with nonstick cooking spray or grease with butter. Unroll crescent roll dough into pan and press together seams and perforations. Sprinkle cooked sausage on top of dough, followed by both types of cheese.  In a large mixing bowl, whisk together eggs, milk, ground mustard, and black pepper. Pour over sausage and eggs. Bake for 35 to 40 minutes or until set and no longer liquid in the middle. Let stand for 5 to 10 minutes before slicing and serving.

Upside-Down Salted Caramel Apple Pecan Cake

Upside-Down Salted Caramel Apple Pecan Cake

Upside-Down Salted Caramel Apple Pecan Cake

 

3 medium Honeycrisp Apples, peeled and thinly sliced

1 1/2 C. all purpose flour

1/2 C. salted butter, softened

1/3 C. of chopped pecans

1 tsp. baking powder

1/4 C. granulated sugar

3/4 C. dark brown sugar

2 eggs

1/2 C. of milk of choice (almond, skim, etc)

2 T. sour cream

1 1/4 tsp. vanilla

3/4 tsp. of cinnamon

Pinch of nutmeg

Brown sugar for dusting

Coarse Sea Salt for sprinkling

 

1/2 C. of unsalted butter (1 stick)

3/4 C. of packed dark brown sugar

1/2 tsp. of sea salt

 

Preheat the oven to 350 degrees F. Generously grease the sides of a 9-inch cake pan with butter or non stick cooking spray. Peel and thinly slice apples, set aside. For the salted caramel sauce: Melt 1 stick of butter in saucepan over medium heat, add 3/4 C. of dark brown sugar and stir until bubbling. Add 1/2 tsp. of sea salt and stir for 30 seconds then turn off heat. Spread caramel mixture in cake pan and layer with apples and pecans. For the cake, in small bowl mix flour, baking powder, cinnamon and nutmeg; set aside. In medium bowl beat 1/2 C. of softened butter and both sugars until creamy. Add eggs, vanilla, and beat until fluffy, about 3 minutes. Alternate adding flour mixture and almond milk. Beat about 2 minutes until smooth, then add in sour cream and mix until well combined. Pour cake batter on top of the apples. Generously sprinkle brown sugar all over top of cake batter. Bake 45-55 minutes, or until a toothpick put into center comes out clean. Cool 15-20 minutes then run a knife along the outer edge of the cake to loosen and place on platter then flip over to remove cake from pan. Sprinkle top of cake with sea salt. Let the cake cool for an additional 10 minutes. Serve warm with vanilla bean ice cream.

Strawberry Buttercream Frosting

Strawberry Buttercream Frosting

Strawberry Buttercream Frosting

 

1 C. (about 25g) freeze-dried strawberries

1 C. (16 Tbsp; 226g) unsalted butter, softened to room temperature

3 and 1/2 C. (420g) confectioners’ sugar

1/4 C. (60ml) heavy cream or whole milk, at room temperature

1 tsp. pure vanilla extract

salt, to taste

 

Using a food processor or blender, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 C.. If it’s not grinding down fine enough, you can sift it with a fine mesh sieve to rid larger seeds/pieces. Set aside. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Add confectioners’ sugar, strawberry powder, heavy cream/milk, and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste. Add 1–2 more T. of heavy cream/milk if needed to thin out, if desired. (I usually add at least 1 more.) Add a pinch of salt if frosting is too sweet. Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed. (It stiffens in the refrigerator.)

Sweet Hawaiian Crockpot Chicken

Sweet Hawaiian Crockpot Chicken

Sweet Hawaiian Crockpot Chicken

 

2 lb. boneless, skinless chicken thighs or chicken breast tenderloins, cut into bite-sized chunks

1 C. pineapple juice (from a can or carton)

½ C. packed light brown sugar

⅓ C. low-sodium soy sauce

2 T. cornstarch (for thickening)

2 bell peppers (any color – red, yellow, orange, green work well), seeded and chopped

Optional: 1 onion, diced; 2 cloves garlic, minced; 1 tsp fresh ginger, grated

 

Cut your chicken into uniform bite-sized pieces. Chop the bell peppers and onion (if using). Mince the garlic and grate the ginger (if using). Place the chicken pieces and chopped bell peppers (and onion, if using) into the bottom of your slow cooker. In a medium bowl, whisk together the pineapple juice, brown sugar, soy sauce, minced garlic, and grated ginger until the sugar is mostly dissolved. Pour the sauce mixture evenly over the chicken and vegetables in the slow cooker. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the chicken is cooked through and tender (internal temperature should reach 165°F or 74°C). If you prefer a thicker glaze, create a cornstarch slurry. In a small bowl, whisk together the 2 T. cornstarch with 3-4 T. of cold water until smooth. Stir this slurry into the hot sauce in the slow cooker. Cover and cook on HIGH for another 15-30 minutes, or until the sauce has thickened into a glossy glaze. Let the chicken rest in the sauce for a few minutes before serving. This allows the flavors to meld beautifully.

Roasted Sausages with Beer-Braised Onions

Roasted Sausages with Beer-Braised Onions

Roasted Sausages with Beer-Braised Onions

 

3 onions (1 1/2 lb. total), peeled and slivered lengthwise

1 T. salad oil

1 C. stout or dark beer (such as Guinness)

1 tsp. fresh thyme leaves

Salt and pepper

8 sausages

2 T. chopped parsley

 

In a 10- to 12-inch ovenproof frying pan over high heat, frequently stir onions in oil until somewhat limp and beginning to brown, about 4 minutes. Stir in stout and thyme; cook until liquid is reduced by about half, 3 to 5 minutes. Stir in salt and pepper to taste. Prick sausages all over with the tip of a sharp knife and arrange in a single layer on onion mixture. Bake in a 375° regular or convection oven until sausages are heated through (cut to test), about 20 minutes. Sprinkle with parsley.

 

4 servings, 439 calories, 30g fat, 2.6g fiber

Soda Syrups

Soda Syrups

Soda Syrups

 

Grapefruit and sage syrup – A beautiful citrus syrup with the sweet and sour notes of grapefruit and the fresh sourness of sage work together to make a really beautiful, smooth syrup.

 

1 ⅔ C. grapefruit juice about 3-4 grapefruits

Peeled zest of the grapefruits

7 oz/ 200g white sugar

½ C. 120 ml water

10 sage leaves with stalks

 

Place all the ingredients in a saucepan. Heat over medium-heat until the sugar has dissolved and the mixture comes to a gentle boil. Lower the heat and simmer for about 20 minutes, till the juice has a simple syrup-like consistency. Pour the syrup through a sieve to remove the pulp, zest, and sage leaves. Squeeze as much of the syrup out as possible using the back of a spoon. Pour this syrup into a sterilized heat proof glass bottle or a mason jar.

 

Peaches and thyme syrup – A sweet fruity syrup with the earthiness of thyme! A slightly thicker syrup because of the peach nectar. Perfect even as an ice cream topping! (trust me, we’ve tried it with vanilla ice cream and it’s fantastic!). You could also make a peach shrub syrup, which is a great way to use up bruised, overripe peaches.

 

18 oz / 500g peaches seeds removed, cut to chunks

4 sprigs of thyme

3.5 oz / 100 ml water

3.5 oz/ 100g white sugar

pinch of salt

 

Place all the ingredients in a saucepan. Heat to dissolve the sugar. Cover with a lid and let the peaches “poach” in the liquid and soften for a few minutes. Simmer on low heat, uncovered for about 20-30 minutes till the liquid becomes syrupy. Remove the thyme sprigs and puree the peaches. Place the puree on a double layer of cheesecloth and strain the liquid out. Gently squeeze the pulp to get as much liquid from the puree, and pour the syrup into a sterilized bottle or jar.

 

Strawberry and rose syrup – The sweet strawberry flavors and the floral sweetness of rose water make for a refreshing drink that’s beautifully bright in both color and flavor! Or make a strawberry shrub syrup with overripe strawberries.

 

1 lb strawberries washed

⅓ C. rose water

¼ C. water

3.4 oz/ 100g white sugar

pinch of salt

Place all the ingredients in a saucepan. Heat until the sugar is dissolved and the liquid is boiling. Lower the heat and simmer for 15 minutes. Puree the strawberries and pass the puree through a double cheesecloth. Squeeze gently to get as much liquid out as possible and discard the pulp.Pour the syrup in a sterilized glass bottle or jar

 

 

Pineapple and star anise syrup – Pineapple has such a unique, tropical flavor! It can be deliciously sweet and tart at the same time – something only a very few fruits can achieve. I wanted to pair this with Star Anise which in turn imparts a wonderful licorice fragrance and flavor, that you can make as subtle or as strong as you like (I preferred it a little subtle).

 

23 oz/ 650g pineapple peeled and cut 1 pineapple

7 oz/ 200g white sugar

2 star anise

½ C. water

pinch of salt

 

Place all the ingredients in a saucepan and heat until the sugar dissolves. Bring it to a boil and then lower the heat to simmer until the pineapple softens. Turn off the heat and let the star anise steep in the pineapple juices for about 30 minutes. Remove the star anise and puree the pineapple. Place the puree on a double layer of cheesecloth to strain the liquid. Gently squeeze to get all the liquid out, then discard the pulp. Pour the pineapple syrup into a sterilized glass bottle or jar.

 

 

Lime and lemongrass syrup – Lime syrup is nothing new and it’s something I LOVE having at home (along with lemon syrup) because it makes for a perfect addition to any kind of drink. I love adding it to Vodka, tequila or just mix it with some ice and water. I decided to enhance the sour, citrus flavor with lemongrass! It adds a delicious warmth to the syrup.

 

½ C. lime juice

Zest of the lime

2 lemongrass stalks

½ C. of water

8.5 oz / 240g white sugar

¼ tsp salt

 

Bruise the lemongrass stalks (by hitting the stalk along the length of it with the blunt side of a knife). Cut the stalk into 2-3 pieces. Place all the ingredients in a saucepan and heat until the sugar dissolves. Bring the liquid to a boil and lower the heat to simmer until it achieves a syrup-like consistency. Pour the liquid through a fine sieve to remove the pulp, lemongrass and zest. Pour syrup into a sterilized bottle or jar.

 

 

To Sterilize

 

Preheat oven to 250°F/ 120°C. Place the lids on the syrup filled jars loosely (don’t screw them on tightly). Place the bottles on a baking tray, making sure they don’t touch each other. Place the baking tray in the preheated oven and keep the syrup filled jars in the oven for at least 30 minutes up to one hour. While wearing oven mittens, take out the baking tray and carefully screw on the lids tightly on the bottles/jars, while they are still hot (PLEASE BE VERY CAUTIOUS AS THEY WILL BE VERY HOT). Leave them to cool completely to room temperature and store in the fridge overnight. Use the syrup with Seltzer water/club soda to make homemade sodas or mix them with spirits for cocktails, or use as a cordial to mix with water and ice for a refreshing drink.

BBQ Shrimp and Lime Avocado Toast

BBQ Shrimp and Lime Avocado Toast

BBQ Shrimp and Lime Avocado Toast

 

1/2 pound peeled and deveined raw shrimp

1 tsp. brown sugar

1/2 tsp. smoked paprika

1/4 tsp. chipotle chili powder

1/4 tsp. onion powder

2  T. unsalted butter

2 T. BBQ sauce

2 garlic cloves, finely minced or pressed

2 avocados

1/4 tsp. salt

1/4 tsp. pepper

1/2 lime, juiced

4 pieces of bread, toasted

 

2 ounces queso fresco cheese, crumbled

fresh oregano and cilantro for topping

 

Heat a large skillet over medium heat. Pat the shrimp completely dry with paper towels. In a bowl, whisk together the sugar, paprika, chili powder and onion powder. Sprinkle it evenly over the shrimp. Add the butter to the skillet. Once it’s sizzling, add in the shrimp and cook on both sides until pink. You can do this in batches if needed – you don’t want to overcrowd the pan. The butter will brown as the shrimp cooks and you can whisk it occasionally to prevent it from burning. When the shrimp is finished, stir in the garlic and BBQ sauce. Turn off the heat. In a bowl, mash the avocados with the salt, pepper and lime juice. Smash the avocado on the toast pieces evenly. Top the avocado with the shrimp. Sprinkle some of the queso fresco on the shrimp and cover with the herbs. Eat up!

4th of July Dessert Dip

4th of July Dessert Dip

4th of July Dessert Dip

 

125 grams mascarpone

250 ml whipping cream, 1 cup

1 teaspoon vanilla paste

1 tablespoon maple syrup

200 grams blueberries

200 grams raspberries

1 tablespoon pomegranate arils

150 grams biscuits, to serve

For Toppings – I use pomegranate arils, blueberries, and raspberries, but strawberries, red currants, and cherries will work too.

 

Whip the mascarpone and vanilla paste in a bowl for 60 seconds. Add the cream and whisk again until soft peaks form. Fold in the maple syrup. Arrange the blueberries onto the platter, followed by the cream. Top with the raspberries and pomegranate arils. Serve and enjoy!

Campfire Potatoes with Tomatoes, Bacon, and Blue Cheese

Campfire Potatoes with Tomatoes, Bacon, and Blue Cheese

Campfire Potatoes with Tomatoes, Bacon, and Blue Cheese

 

6 T. unsalted butter

3 lb. marble potatoes

Kosher salt and freshly ground black pepper

6 cloves garlic, minced

5 cups low-sodium chicken broth

3–4 slices bacon, cooked and cut into lardons

¾ cup crumbled blue cheese

Crème fraîche

Pickled red onions (recipe follows)

Grilled cherry tomatoes (see note)

Minced fresh chives

1 cup red wine vinegar

¼ cup granulated sugar

Kosher salt and freshly ground black pepper

1 red onion, sliced

4 ice cubes

 

Make the pickled red onions: In a small saucepan, combine ½ cup water, vinegar, sugar, and salt and pepper to taste. Bring to a boil. Place the sliced onions in a small sealable, heat-proof container. Pour the hot solution over the onions and stir. Add the ice cubes to the top of the onions to weigh them down and cool them. Cover the container and place in the refrigerator for at least 1 hour or until cool. Set up the grill: Preheat a charcoal or gas grill to medium-high heat, and set it up with two zones: a hot side and cold (less hot) side, for direct and indirect cooking. You want the temperature to hover around 400°F. Place a large cast-iron skillet on top of the grates to heat as the grill warms up. Cook the potatoes: When the skillet is hot, add the butter to melt. Add the potatoes and toss to coat. Season generously with salt and pepper. Add the garlic and 3½ cups of the broth and move the skillet to the cooler side of the grill. Close the lid and let the potatoes cook down, basting occasionally, until cooked through and the liquid has mostly evaporated, adding more broth as needed for the potatoes to cook. You’ll likely end up needing close to 5 cups. Serve: Remove the potatoes from the grill and serve hot, topped with bacon lardons, blue cheese, dollops of crème fraîche, pickled onions, grilled tomatoes, and minced chives. Note: To grill the tomatoes, look for whole cherry tomatoes right on the vine, which you can drop directly onto the hot side of the grill grates as the potatoes finish cooking. Once they have slightly charred and started to burst, they’re finished. If you can’t find whole tomatoes on the vine, place the tomatoes either in a cast-iron skillet on the grates or in an aluminum foil packet (not too tightly sealed).

Italian Baked Eggs

Italian Baked Eggs

Italian Baked Eggs

 

1 C. marinara sauce

4 large eggs

¼ C. fat free or lowfat milk

¼ C. shredded gruyere cheese

2 T. freshly grated Parmesan

Kosher salt and freshly ground black pepper, to taste

¼ C. basil leaves, chiffonade

 

Preheat oven to 425 degrees F. Lightly oil two 10-ounce ramekins or coat with nonstick spray. Divide marinara sauce evenly into the ramekins. Top with eggs, milk, gruyere and Parmesan; season with salt and pepper, to taste. Place into oven and bake until egg whites are cooked through, about 10 minutes. Serve immediately, garnished with basil leaves, if desired.

Blueberry Basil Jam

Blueberry Basil Jam

Blueberry Basil Jam

 

¼ cup packed fresh basil leaves

¼ cup freshly squeezed orange juice

2 T. freshly squeezed lemon juice

4 cups granulated sugar

5 lb. fresh blueberries (or substitute frozen)

1 T. apple pectin

 

Combine basil with orange and lemon juice in a Vita-Prep or other high-speed blender. Blend 1 to 2 minutes on high until fully incorporated. Add basil mixture to a large saucepan with the sugar and blueberries and bring to a boil, stirring frequently. As berries are heating, purée mixture using an immersion blender. You want to purée about half of the berries, leaving the other half intact. Cook until soft, 3 to 4 minutes. Slowly add pectin while whisking vigorously and bring back to a boil for another 5 minutes. Turn off heat and cool. Store in the refrigerator for up to 2 weeks.

Rhubarb Chess Pie

Rhubarb Chess Pie

Rhubarb Chess Pie

 

single-crust pie pastry

2 C. (½‑inch thick) slices rhubarb

1 ¼ C. granulated sugar (divided)

2 tsp. unsalted butter (at room temperature)

3–4 pinch kosher salt (divided)

4 large eggs (lightly beaten)

½ C. heavy cream

¼ C. melted unsalted butter

2 T. white vinegar

1 T. cornstarch

1 T. cornmeal

1 tsp. vanilla

 

Set oven rack to the middle position and preheat the oven to 400ºF. On a lightly floured surface, roll the pastry out to a 12-inch circle, a generous ⅛‑inch thick. Carefully transfer the dough to a 9‑inch pie plate and gently press it up the sides. Drape any excess crust over the edge, then fold under and crimp decoratively. Use a fork to prick holes in the bottom of the dough. Line the dough with parchment or foil and fill with dried beans or pie weights. Bake for 8 minutes. Carefully remove the weights and parchment or foil, then continue baking for another 5 minutes, or until the crust is dry and pale colored. Remove from the oven and set aside on a rimmed baking sheet to cool.  Meanwhile, toss together sliced rhubarb, ¼ C. granulated sugar, butter, and a big pinch of salt on a separate rimmed baking sheet. Roast, stirring once, until just tender, about 12 minutes. Scrape the rhubarb, and any juices, evenly across the bottom of the prepared pie pastry. Lower the oven temperature to 350ºF. In a large bowl whisk together eggs, remaining sugar, cream, melted butter, vinegar, cornstarch, cornmeal, vanilla and 2 or 3 big pinches of salt. Once well-combined pour the mixture over the rhubarb in the pie pastry. Place the pie, on the rimmed baking sheet, in the heated oven and bake for 40 minutes., or until the center of the pie is just set. If the crust get too brown lightly tent it with foil for the last 10 or 15 minutes of baking. Cool on a wire rack 2 hours. Cover and chill the pie at least 3 hours. Allow the pie to sit at room temperature 15 or 20 minutes before slicing.

Goat Cheese, Wood Sorrel & Broccoli Frittata

Goat Cheese, Wood Sorrel & Broccoli Frittata

Goat Cheese, Wood Sorrel & Broccoli Frittata

 

2 cloves garlic, minced

1 small head of broccoli broken up into pieces

a handful or chopped wood sorrel or other green

4 eggs ( add 2 per extra serving)

tsp. thyme

tsp. basil

salt & fresh cracked pepper

1/3 cup fresh goat cheese crumbles

green onion for garnish

 

Set your oven to broil. Melt the coconut oil and add your sweet potatoes or yam to cook covered for about 4 minutes. Next add in your vegetables and cover 3 minutes just to let them steam a bit.

Whisk together the eggs, herbs, salt and pepper. Add the eggs, swirling the pan to make sure it’s evenly coated. Now top with goat cheese and cover for another 3 minutes. Pop under the broiler to finish. Top with chopped green onions

Baked Feta in Filo with Honey Sesame Seeds

Baked Feta in Filo with Honey Sesame Seeds

Baked Feta in Filo with Honey Sesame Seeds

 

2 blocks of quality feta, 3 ounces each

2 sheets of phyllo dough, thawed

¼ C. honey, warmed if necessary, for drizzling (I love using this Greek honey)

2 T. toasted sesame seeds, more to your liking

1 T. fresh thyme leaves, for garnish

 

Heat the oven to 350 degrees F and position a rack in the center. Prepare the phyllo. Take each sheet of phyllo dough and spread it carefully on a clean surface or cutting board. Brush the surface of the phyllo facing you with extra virgin olive oil. Wrap the feta blocks in the phyllo. Now, add one block of cheese on top of the phyllo toward the bottom (the short end closest to you). Wrap the feta with the phyllo, folding the sides to almost cover the cheese. And again, brush the folded phyllo with olive oil as needed. Continue to wrap the phyllo around the cheese block, moving the cheese away from you. Repeat with the second block of feta and the remaining phyllo sheet. Brush the top layer with olive oil. Arrange the phyllo-wrapped feta, seam side down, on a small sheet pan. Bake. Bake in the heated oven for 20 minutes or until the phyllo is golden and crispy on both sides (if after 20 minutes, the bottom is fully golden and the top is not, carefully turn it over on the other side and return to the oven for another 5 minutes or so).  Serve with honey. When ready, remove the baked feta from the oven and, using a spatula, carefully transfer to a serving plate. Immediately drizzle with the honey and sprinkle with the toasted sesame seeds. Finish with a sprinkle of fresh thyme for garnish. Serve!

Sun Protective Cherry Chocolate Smoothie

Sun Protective Cherry Chocolate Smoothie

Sun Protective Cherry Chocolate Smoothie

 

1 cup unsweetened non-dairy milk

1 cup pitted organic sweet cherries (fresh or frozen)

1/3 cup gluten free whole oats

1 T.  shelled hemp seeds

1 T.  raw cacao powder

few drops almond extract (optional)

small handful ice cubes

 

Combine all ingredients in a high powered blender until smooth. Serve immediately.

Lemon Ricotta Fritters

Lemon Ricotta Fritters

Lemon Ricotta Fritters

 

16 ounces whole milk ricotta

4 large eggs

1 C. flour

1 T. baking powder

1 tsp. dried rubbed sage

1 tsp. coarse kosher salt

1 lemon juice and zest

1/2 C. pecorino romano cheese , finely grated

vegetable oil , enough to fill up to 1 inch of your frying pan

1 C. Garlic Aioli

 

In a large bowl or with your stand mixer, blend the ricotta and eggs until fully combined. In a separate bowl, whisk together the flour, baking powder, sage and salt. Gradually add to ricotta mixture until combined. Fold in lemon zest and finely grated pecorino romano cheese. Cover and chill for a minimum of 30 minutes or as much as 24 hours. Fill a large frying pan with 1-inch of frying oil. Heat over medium heat until hot. Using a small cookie scoop or a T., spoon batter into hot oil. Use a metal spatula or fry spoon to flip after lightly browned on each side. This process is relatively quick and will only take about 1-2 minutes on each side. Remove to a wire rack over a baking sheet. You can place in the oven on the “keep warm” setting or 200°F. Sprinkle with a flakey sea salt before serving with your desired dipping sauce.

Falling Apple Cocktail

Falling Apple Cocktail

Falling Apple Cocktail

 

2oz Tito’s vodka infused with cinnamon sticks & fresh apples

6oz of ginger beer

Bitters

Agave

Fresh apple & cinnamon stick (for garnish)

Lemon (optional garnish)

 

Add cinnamon and apple-infused vodka to a shaker with ice. Top with ginger beer, dash of bitters and a splash of agave. Shake or mix with ice and pour into glass. Garnish with apple, cinnamon stick and lemon (optional) and serve.

Sheet Pan Honey Lemon Chicken with Asparagus

Sheet Pan Honey Lemon Chicken with Asparagus

Sheet Pan Honey Lemon Chicken with Asparagus

 

8-10 chicken tenders or 4 chicken breasts, sliced horizontally

salt and black pepper to taste

3 T.  coconut aminos , can also sub with gluten-free tamari or low-sodium soy sauce

3 T.  fresh lemon juice 1 lemon

1/3 cup honey

2 tsp. toasted sesame oil OR macadamia nut oil

1/2 T.  finely chopped cilantro , can leave out if you’re not a fan of cilantro

Seasonings:

1 1/2 tsp. salt

1/2 tsp. garlic powder

½ tsp. black pepper

1/2 tsp. chili powder leave out if sensitive to spice

1/2 tsp. cumin

1/2 tsp. smoked paprika

For the Vegetables:

1 cup broccoli florets

1 lb bunch of asparagus , trimmed

 

Preheat oven to 400ºF. Spray a large sturdy baking sheet with cooking spray or for easier clean-up, line with parchment paper or heavy duty foil. Place the chicken on prepared baking sheet. Season with salt and black pepper to taste. In a small bowl, combine soy sauce, lemon juice, sweetener, sesame oil, and cilantro together. Drizzle 1/3 of the sauce over the chicken.  Bake for 5 minutes. Meanwhile, combine the seasonings in a small bowl and set aside. After 10 minutes, remove baking pan from the oven, flip the chicken and place the asparagus and broccoli a long the sides of the chicken. Sprinkle the chicken and vegetables with seasonings and drizzle sauce over the vegetables and some more on the chicken (reserve 1 tsp. for the end). Return the oven back to the pan and bake for another 10-15 minutes, or once the chicken is cooked through and has reached an internal temperature of 165ºF. (You may want to remove the vegetables first (so they don’t overcook) if the chicken is not cooked through yet, depending on your level of preference.)  Drizzle the chicken with additional sauce and turn the oven to broil for -2 minutes, until the chicken has a nice brown color (watch closely so the chicken does not burn). Sprinkle with chopped parsley and sesame seeds, if desired and serve hot.

Spicy Everything Bagel Cheddar Cheese Crackers

Spicy Everything Bagel Cheddar Cheese Crackers

Spicy Everything Bagel Cheddar Cheese Crackers

 

1 10 oz. block sharp cheddar cheese shredded

1 1/2 C. all-purpose flour

1/2 C. butter one stick, cut into small cubes

1/4 tsp. cayenne pepper

3 T. half and half

1 egg

2 tsp. water

Everything Topping:

2 T. dried chopped onion toasted

1 T. pretzel salt or coarse salt

1 T. black sesame seed I got mine at Williams-Sonoma

1 T. sesame seeds regular

1 T. poppy seeds

 

Place the dried chopped onion on a parchment lined baking sheet and toast in the oven for 3 minutes. Keep a close eye on the onion because it tends to burn rather quickly. You want it to be a nice golden brown. Cool, then place in a small bowl. Add next 4 topping ingredients and stir together. Set aside. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Set aside. In a large bowl combine cheese, flour, butter and cayenne pepper. Using a pastry cutter mix together ingredients until they resemble coarse crumbs. Add the half and half and mix until dough forms a ball. Divide dough into 2 workable batches. Roll out to 1/4 inch thickness on a floured surface and cut. (I used a 1 1/2 inch fluted square cookie cutter) Place on prepared sheet about 1 inch apart. Whisk together egg and water. Brush tops of crackers with egg mixture and sprinkle with everything topping mixture. Bake for 15-18 minutes or until golden brown. Repeat with remaining dough.

Gluten Free Strawberry Rhubarb Scones

Gluten Free Strawberry Rhubarb Scones

Strawberry Rhubarb Scones

 

6 T.  non-dairy milk (I used oat milk)

2 tsp. apple cider vinegar (you could sub lemon juice)

2 cups Bobs Red Mill all-purpose gluten-free flour (In the dark red bag)

½ cup sugar

2 tsp. baking powder

½ tsp. baking soda

½ tsp. xanthum gum

1 tsp. kosher salt

6 T.  cold vegan butter cut into chunks

½ cup strawberries cut into slices and then halved

½ cup rhubarb sliced into small pieces

Vanilla Glaze:

¾ cup powdered sugar

1 tsp. vanilla extract

1 T.  non-dairy milk (I used oat milk)

 

Pre-heat the oven to 400 degrees and prepare a sheet pan with parchment or a silpat. In a small bowl, combine the unsweetened coconut milk and the apple cider vinegar and set aside. In the bowl of a food processor combine all of the dry ingredients and pulse to combine. Pulse in the vegan butter until it is well combined into the dry ingredients. Stream in the milk while running the food processor and pulse it until the dough comes together into a ball. Transfer the dough to your work surface and shape into a disc. Using your hands, pull the disc in half across the middle. This will make it more rustic, but you get the rhubarb and strawberries distributed through the dough instead of just in the middle. Shape the dough back together on the top and shape into a disc. Then slice the disc into 6 wedges and transfer them to your prepared sheetpan. Bake the scones for 14 minutes until golden. Let them cool slightly and then drizzle with the Vanilla Glaze.

Sautéed Pea Tendrils with Green Garlic

Sautéed Pea Tendrils with Green Garlic

Sautéed Pea Tendrils with Green Garlic

2 T. olive oil
2 T. green garlic, white and tender green parts finely chopped
Pea tendrils, about 4 cups roughly chopped (this was the amount in the bag from the farmers market)
Ground smoked sea salt
Fresh ground black pepper
Pinch of red pepper flakes

Heat olive oil over medium heat in a medium frying pan. Add green garlic and sauté 1 minute to let it start softening. Add pea tendrils and sauté about 2 minutes, until wilted but still a but crunchy. Season with smoked sea salt, pepper and red pepper flakes.

No Peek Beef Tips

No Peek Beef Tips

No Peek Beef Tips

 

2 pounds stew meat, cut into bite-sized pieces

1 packet brown gravy mix

1 can cream of mushroom soup

1 C. water

1 packet beefy onion soup mix

 

Slow Cooker Instructions

In a bowl, combine the brown gravy mix, cream of mushroom soup, water, and beefy onion soup mix. Stir well until the ingredients are thoroughly mixed. Place the seasoned stew meat in a greased slow cooker. Pour the prepared mixture over the meat, ensuring it is evenly distributed. Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours. The meat should become tender and flavorful. Once the cooking time is complete, stir the beef tips gently to mix the gravy and serve hot.

 

Oven Instructions:

Preheat the oven to 325°F (165°C). In a bowl, combine the brown gravy mix, cream of mushroom soup, water, and beefy onion soup mix. Stir well until the ingredients are thoroughly mixed. Place the seasoned stew meat in a large oven-safe casserole dish. Pour the prepared mixture over the meat, ensuring it is evenly distributed. Cover the casserole dish with a lid or aluminum foil, sealing it tightly. Place the dish in the preheated oven and bake for 2 to 2 1/2 hours, or until the meat is tender and fully cooked. You can check the meat for doneness by piercing it with a fork. If it easily falls apart, it is ready. Once cooked, remove the dish from the oven and carefully remove the lid or foil, as steam will escape. Stir the beef tips gently to mix the gravy and serve hot.

 

Serve the beef tips over rice, noodles, or mashed potatoes for a delicious meal.

Salmon with Corn, Pea Tendrils and Green Garlic Butter

Salmon with Corn, Pea Tendrils and Green Garlic Butter

Salmon with Corn, Pea Tendrils and Green Garlic Butter

.75 lb. salmon fillet, skin on one side
Olive oil spray
Salt and fresh-ground black pepper
2 T. unsalted butter
1/4 cup green garlic, white and tender green parts finely chopped
1 T. lemon juice

Preheat oven broiler with rack positioned about 5 inches from element. Place salmon fillet skin-side down on oiled, rimmed baking sheet. Spray fish with olive oil and season with salt and pepper. Broil 10 minutes, turning fish over after the first 5 minutes. Let cool and remove skin. To make the green garlic butter, heat a small frying pan over medium heat. Add butter and green garlic and sauté a couple minutes until soft but not brown, reducing heat if needed to prevent burning. Add lemon juice and season with salt and pepper (makes about 1/4 cup).