Cherry Bounce
1½ oz. cherry vodka
2 oz. cranberry juice
½ oz. fresh lime juice
Club soda
1 cherry, for garnish
Fill a shaker with ice. Add vodka, cranberry juice, and lime juice. Shake and strain into a tall glass filled with ice. Top with club soda and garnish with cherry.
Sage And Apple Roasted Pork Chops
Two big pork chops (the sort only a good local butcher sells, bone-in if poss)
3-4 apples (nothing fancy whichever variety you have in the house will do)
1/2 can of apple cider
Generous handful of shallots
Couple sprigs of fresh thyme
Handful of sage leaves
Olive oil
Salt + Pepper
Pre-heat your oven to 180C/350F. Slice up your shallots, core and chop your apples into segments (cut into quarters, then half those quarters). Season your pork chops generously with salt and pepper. When you’re ready, pop your frying pan on a medium heat with a good drizzle of olive oil. Throw in the thyme to flavour it. When it’s nice and hot, fry your chops so that they brown on each side. Then rest them on their crackling until it starts to crisp. Throw in your shallots and fry until soft and just starting to brown. Remove your chops and place on one side. Throw in your apples and toss in the herby sauce until glistening. Add a 3-4 sage leaves. Then nestle your chops back into position, surrounded by apples. Pour in about half a can of cider, enough so that the chops are swimming in it but not drowned in it. Put the whole thing in the oven (minus the pan handle in my case!) for about 30 mins, keeping an eye on it – when the meat is golden brown and the apples soft and gooey – it’s done! Serve in the pan. You could add a side of mash, fresh greens, roasted veg, buttered peas, a crisp salad, or just a crunchy baguette. A simple but really quite spectacular supper
Healthy Hair Breakfast Smoothie
1 cup unsweetened almond milk
1/2 peeled, frozen banana
1/2 cup gluten free whole oats
2 T. shelled hemp seeds
1 tsp ground cinnamon
1 serving collagen peptides
1 scoop of black sesame seeds (optional- for extra iron)
Combine ingredients in a high-powered blender and process until smooth.
Wild Mushroom Chowder with Leeks and Bacon
6 oz bacon optional sliced into ½ inch strips
½ cup all purpose flour
Soup
12 oz fresh wild or cultivated mushrooms *see note
8 oz Yukon gold potatoes diced ½ inch 2 cups
1 T. minced garlic
4 oz 1 small finely chopped onion
4 oz 1 rib celery trimmed and diced ½ inch
3 oz 1 small leek
½ cup dry white wine
1 tsp. dried thyme
2 dried bay leaves
2 T. unsalted butter
5 cups light colored chicken or vegetable stock
1 cup heavy cream
2 T. crumbled dried mushrooms such as porcini (optional-*see note below)
Kosher salt and fresh ground black pepper
For serving
Fresh chopped herbs especially chives dill, or tarragon
Wedges of fresh lemon
oyster crackers optional
Soak dried mushrooms if using in the stock for 20 minutes. Remove the mushrooms and chop fine. Strain the stock, leaving any dirt at the bottom and reserve, adding the chopped mushrooms. In the soup pot, turn the heat to medium high and fry the bacon. Drain off the bacon fat into a small mixing bowl and reserve. Cool the for a few minutes, then stir in the flour, it should make a loose paste. Add the butter, leeks and celery, along with the onion and garlic to the pot and cook for 3 minutes. If using fresh mushrooms, push everything to the side of the pan and add them now, cooking until wilted, stirring occasionally. Add the wine and reduce by half. Add the stock, potatoes, salt and pepper, bacon, soaked mushrooms, thyme and bay leaf, cover, bring to a boil, turn the heat to low and cook for 15 minutes, or until the potatoes are tender. Scrape the flour paste into the soup, whisk briskly, and simmer until thickened and you can see the flour has activated. Keep an eye on the bottom of the pot and make sure it doesn’t stick. Add the cream to the chowder, mix to combine and heat through. Do not boil it.
Finally, double check the seasoning one last time, adjust as needed until it tastes good to you, and serve, garnished with the herbs and lemon wedges on the side.
Meyer Lemon Cupcakes with Raspberry Buttercream
1½ cups all purpose flour
1 tsp. baking powder
¼ tsp. kosher salt
½ cup unsalted butter, softened
1 cup sugar
3 large eggs
½ cup whole milk
1 tsp. vanilla extract
3 T. Meyer lemon juice, divided
1 T. Meyer lemon zest
For the buttercream
½ cup butter, room temperature
1 tsp. vanilla
⅓ cup raspberry jam
3 cups powdered sugar
1-2 T. milk
Heat oven to 350F. Line cupcake tins with 15 cupcake liners. Set aside. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until fluffy, about 3-4 minutes. Reduce speed to low and add the eggs one at a time, mixing until just blended. Add in the vanilla, 2 T. lemon juice, and milk. Mix for 30 seconds on low. Slowly pour in the dry ingredients and the lemon zest. Mix until just combined. Divide the batter among the prepared cupcake liners, only filling them until they are about ¾ full. Bake until the tops are just dry to the touch, about 18-20 minutes. While the cupcakes are still warm, brush with the remaining lemon juice. Allow to cool completely. For the buttercream, cream together the butter, vanilla, and jam in the bowl of a stand mixer fitted with the whisk attachment, mixing until fully incorporated. With the mixer on low, add in the sugar 1 cup at a time. Drizzle in milk if frosting becomes too thick. Mix the buttercream on high for 1-2 minutes. Pipe the buttercream onto the cooled cupcakes as desired.
Crostini with Roasted Cherries and Thyme on Almond Ricotta with Honey and Balsamic
12 slices toasted baguette
1 cup Almond Ricotta
12 cherries, pitted and halved
12 sprigs of fresh thyme
1 T. olive oil
kosher salt
honey (agave for vegans)
balsamic glaze
Preheat the oven to 400 degrees. Place the slices of baguette on a sheet pan and toast the slices of baguette for 7 minutes on the lower rack. At the same time, on a sheet pan lined with parchment, place the cherries and thyme and drizzle with the 1 T. of olive oil. Sprinkle the cherries with salt. Roast for 5-7 on the high rack in the oven minutes until tender and bubbly. Spread a spoonful of almond ricotta onto the top of each crostini. Top with 2 cherry halves and a crispy sprig of thyme. Drizzle the crostini with honey and a bit of balsamic glaze. Top each toast with a tiny sprinkle of kosher salt and serve immediately.
One Pot Broccoli Mac and Cheese
1 lb. elbow macaroni
1 lb. broccoli, stems and florets chopped into bite-sized pieces
2½ cups whole milk
2 tsp. kosher salt, plus more to taste
½ tsp. garlic powder
8 oz. American cheese, shredded
Stir together the macaroni, broccoli, whole milk, salt, garlic powder, and 3 cups of water in a large pot or Dutch oven. Bring to a rapid simmer over high heat, then reduce the heat to medium. Simmer for 8-12 minutes, stirring every 2 minutes to ensure that the pasta doesn’t stick to the bottom of the pot. Once the pasta is cooked through and the liquid has thickened to the consistency of heavy cream, stir in the cheese. Season to taste with salt before serving
Pumpkin Pie Rice Krispies Treats
1 1/2 T. unsalted butter
2 cups (about 16) marshmallows
1/2 tsp. vanilla extract
3 cups Rice Krispies cereal
2 1/2 T. unsalted butter
1 tsp. pumpkin pie spice
3 cups (about 24) marshmallows (See Kelly’s Note)
2 tsp. orange food coloring
4 cups Rice Krispies cereal
Whipped cream, for decorating (optional)
Equipment: 8-inch round cake pan; Piping bag; Star-shaped piping tip
Coat an 8-inch round cake pan with cooking spray. Set it aside. Add the butter to a medium saucepan set over medium-low heat. Once the butter has melted, add the marshmallows and cook, stirring constantly, until the marshmallows are melted. Stir in the vanilla extract and then the Rice Krispies cereal until the cereal is well coated. Transfer the mixture into the prepared cake pan an press it firmly against the inside edge of the pan to form about a 1-inch crust. Let it cool while you prepare the filling. Make the Rice Krispies filling: Add the butter and pumpkin pie spice to a medium saucepan set over medium-low heat. Once the mixture has melted, add the marshmallows and cook, stirring constantly, until the marshmallows are melted. Stir in the orange food coloring then stir in the Rice Krispies cereal until the cereal is well coated. Press the mixture firmly inside the crust border, pushing it down to compact it, and allow it to cool completely in the pan. Once cooled, place a serving plate on top of the pan and invert the pan. Slice the pie into wedges and top with a dollop of whipped cream (optional). Grease your baking dish and any utensils (spatulas or hands) you’ll be using with a thin layer of butter or cooking spray to prevent sticking. Once you’ve melted the marshmallows, work swiftly when folding in the cereal. The mixture can set rapidly, so have everything ready before you start
Baked Green Enchilada Bean and Cheese Quesadillas
2 T. canola oil
1 yellow onion, diced
3 garlic cloves, minced
2 tsp. ancho chili powder
1 tsp. cumin
1 tsp. kosher salt
2 T. water
15 oz refried pinto beans
8 oz cheddar cheese, shredded
8 flour tortillas
¼ cup green enchilada sauce, plus more for dipping
Heat the canola oil in a medium skillet over medium heat. Add the onion to the pan and sauté for 4 minutes, or until translucent. Stir in the garlic and sauté until fragrant, about 1 minute. Add the ancho chili powder, cumin, and salt. Sauté for 1 minute, then add in the water and pinto beans. Stir just until heated through, then remove from the heat. Heat oven to 400F. Spread the flour tortillas out on a clean work surface. Divide the pinto bean mixture between the tortillas, spreading it to cover half of each tortilla. Top with the cheese and then fold the unadorned half of the tortilla over the mixture. Place the stuffed tortillas on a baking sheet. Bake for 8 minutes. Remove from the oven and brush the tortillas with the green enchilada sauce. Return to the oven and bake for another 6 minutes. Serve with extra enchilada sauce on the side for dipping.
Halloween Candy Bark
3 cups bittersweet chocolate chips
2 cups assorted candy, cut into bite size pieces
Line a baking sheet with parchment paper. Melt the chocolate chips in a double boiler or in the microwave, stirring until smooth. Pour the chocolate onto the parchment paper, and using a spatula, spread it into an even layer about 1/4-inch thick. Sprinkle the chopped candy on top of the chocolate then place the baking sheet in the refrigerator to chill for 30 to 45 minutes until the chocolate has fully hardened. Remove the bark from the refrigerator and carefully slide it onto a cutting board. Cut the bark into irregularly shaped pieces. Serve immediately or store in an air-tight container in a cool place.
Pasta with Garlic Scapes Pesto, Sugar Snap Peas and Ricotta
1/4 cup pine nuts
3/4 cup basil
1/2 cup thinly sliced garlic scapes (or 4-5 cloves of garlic)
1/4 cup good parmesan cheese
1/2 tsp. kosher salt, plus more to taste
2 T. extra virgin olive oil
1/2 lb whole wheat pasta
1 T. butter
1 lb sugar snap peas, trimmed and sliced 1/4 inch thick
freshly ground black pepper
fresh ricotta, for serving
Toast the pine nuts in a small, dry skillet over medium heat until they start to smell nutty and turn golden, about 3 minutes. Pour the nuts onto a plate to cool. In the bowl of a food processor, combine the pine nuts, basil, garlic scapes, cheese and salt. Process until the herbs are finely chopped and everything is mixed. Add the oil and process until smooth. Add salt to taste. Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente. While the pasta is cooking, melt the butter in a medium skillet. Add the peas and a pinch of salt and sauté until they are crisp-tender, about 3 minutes. Drain the pasta, reserving about 1/2 cup pasta water and toss with the pesto and peas. Add pasta water as needed so the pesto becomes more sauce-like. Season with salt to taste. Top with dollops of fresh ricotta and black pepper.
Next-Level Rice Crispy Treats
½ cup (113 g) unsalted butter
2 10-oz bags mini marshmallows, divided
¾ tsp. kosher salt
4 oz (113 g) high quality white chocolate, coarsely chopped
¾ tsp. vanilla bean paste
8 cups (256 g) crispy rice cereal
Grease a 9×13-inch baking pan with baking spray, dabbing away any excess with a paper towel. Set aside. In a large heavy-bottomed pot, melt the butter over medium-low heat. Once melted, add in one and a half bags of the mini marshmallows and the salt. Stir to combine until the marshmallows are almost completely melted. Add in the white chocolate and stir until smooth. Add in the vanilla and stir again to combine. Decrease the heat to low and add in the rice cereal. Stir until completely combined, then add in the remaining marshmallows. Continue to mix just until the marshmallows are starting to melt but are still mostly whole. Remove the pan from the heat and quickly pour the mixture into the prepared pan. Use an offset spatula to pat it into an even layer. Set aside to cool for at least 45 minutes, then cut into squares and serve.
Cheesy Gruyere and Scallion Bread
4 T. unsalted butter, melted and cooled
2.5 cups (325 g) all purpose flour
1.5 tsp. baking powder
1 tsp. fine sea salt
½ tsp. baking soda
3 T. scallions, thinly sliced
1 T. minced chives
2 cups (198 g) grated Gruyere cheese
2 large eggs
1 cup (240 mL) buttermilk
Heat oven to 350F. Grease a 9×5-inch loaf pan and set aside. In a large bowl, whisk together the flour, baking powder, salt, baking soda, scallions, chives, and 1.75 cups of the gruyere. In a medium bowl, whisk together the melted butter, eggs, and buttermilk. Add the wet ingredients to the dry ingredients and fold together to combine. Pour the batter into the prepared loaf pan and spread it in an even layer. Sprinkle the remaining gruyere over the top of the loaf. Place in the oven and bake for 45-55 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Allow to cool for at least 10 minutes in the pan, then remove the loaf to a wire rack and allow it to cool completely before cutting and serving.
Turkey Cassoulet with Butter Beans
4 turkey drumsticks
1 tsp. freshly cracked pepper
1 tsp. sea salt
1/2 tsp. paprika
2 T. canola oil
4 cups low-sodium organic chicken stock
2 cups canned whole San Marzano tomatoes, crushed by hand
1/2 cup fresh parsley leaves, minced
2 tsp. pure maple syrup
2 cloves garlic
2 yellow onions, sliced
1 bay leaf
1 sprig fresh thyme
2 cup uncooked butter beans, rinsed (1/2 lb.)
Preheat the oven to 325 degrees F. Sprinkle the turkey drumsticks with the pepper, salt and paprika and rub in the spices. Heat the oil in a large nonstick skillet over medium-high heat. Sear each drumstick on all sides until golden and crisp, a few minutes per drumstick. Combine the stock, tomatoes, parsley, maple syrup, garlic, onions, bay leaf, thyme and butter beans in a roasting pan. Add the drumsticks, cover and roast for 2 hours. Ladle the butter beans and sauce onto the serving plates and top with a drumstick.
Plain Bakery Style Muffins
Want blueberry muffins? Fold in a cup of blueberries. Prefer chocolate chips? Stir them in. Like things simple? These plain muffins are delicious on their own with just butter and honey. The neutral base takes on whatever flavors you add in – vanilla extract, lemon zest, cinnamon, or even savory additions like cheese and herbs. And that means that with this recipe, you’re learning one muffin recipe where the limits are your own imagination.
1/2 cup butter, softened
2 large eggs
1 cup granulated sugar
1 cup plain Greek yogurt
1/2 cup whole milk
2 cups all-purpose flour
1/2 tsp. baking soda
2 tsp. baking powder
Pinch of salt
Preheat oven to 350 degrees F° and line a muffin tray with parchment paper. Set aside. In a large bowl, whip butter, eggs, and sugar. Add yogurt and whip again until smooth. Add the dry ingredients and mix until half incorporated. Slowly add the milk, mixing on low until a thick, smooth batter comes together. Divide the batter evenly between the prepared muffin tray. Bake for 25-30 minutes, depending on the range of your oven and the size of your muffin pan (I used a large muffin pan). The muffins will be golden, and the cake tester will come out clean. Remove and let rest on a wire rack to cool. Serve with your favorite jam, a pat of butter, or a drizzle of honey. Enjoy!
Honey Ginger Bok-choy Salad
1 bunch Swiss chard
1 lb. bok-choy, tot-soi, or mustard greens (all of the mustard family and pretty interchangeable)
1 bunch peppergrass
3 radishes
4 tomatillos
2 scallions
pinch of shaved parmesan cheese (garnish)
pinch of sunflower seeds (garnish)
Roasted Garlic
1/2 C. sesame oil
1/2 C. rice vinegar
3 T. honey
juice of 1 lemon
nub of ginger (finely chopped)
salt to taste
First you are going to want to roast your garlic, what I do is chop the top of the garlic head so you can see all the cloves, place it on a piece of aluminum foil, drizzle oil or butter over it and sprinkle with salt and pepper (I prefer cayenne), wrap in foil and toss in oven/ toaster oven for 30-45 min at 375 degrees. Once garlic is cooked, let stand until at room temperature. While the garlic is roasting you can prep your veggies. Chop your greens, scallions and peppergrass and toss in bowl. Dice tomatillos and thinly slice radishes, set aside. Once your garlic is roasted and cooled to room temperature, add to mixing bowl. Peel and finely chop nub of ginger, add to mixing bowl. With whisk mix in honey, sesame oil, rice vinegar, lemon juice, and salt to bowl with garlic and ginger. (can also put through food processor or blender) Toss salad with dressing so evenly covered. Put in serving dishes top with radish, tomatillo, sunflower seeds, and shaved parmesan. Enjoy!
Potato Cheddar Chive Bakes
1 lb red potatoes – diced into 1/2″ pieces
1/2 a yellow onion – large dice
1 T. olive oil
1/2 tsp. kosher salt
1/8 tsp. smoked paprika
4 large eggs
1 cup cottage cheese
1 tsp. onion powder
1 cup shredded sharp cheddar cheese
2 T. finely diced chives
Preheat oven to 400F and line a baking sheet with parchment paper. Place the diced potatoes and onions on the baking sheet. Toss with oil, salt and smoked paprika. Bake at 400F for 15 minutes. While the potatoes bake, spray a 12 slot muffin pan with oil. Blend the eggs, cottage cheese, onion powder and a pinch of salt in a high speed blender until completely smooth. After the potatoes roast, lower the oven temperature to 350F. Distribute the roasted potatoes evenly into each slot of the muffin pan and pour the egg mixture on top. Stir gently to mix the egg mixture and potatoes. Sprinkle the cheese and chives on top of the eggs and potatoes. Bake at 350F for 18-20 minutes. Switch the oven to broil for just a minute or two to brown the cheese. Allow to cool slightly before serving.
Charred Brussels Sprouts with Warm Honey Glaze
1½ lb. brussels sprouts, trimmed, halved
¼ cup extra-virgin olive oil
½ tsp. kosher salt, plus more
Freshly ground black pepper
¼ cup honey
⅓ cup sherry vinegar or red wine vinegar
¾ tsp. crushed red pepper flakes (optional)
3 Tbsp. unsalted butter
3 scallions, thinly sliced on a diagonal
1tsp. finely grated lemon zest
Place a rimmed baking sheet on bottom rack of oven; preheat to 450°. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper. Carefully remove baking sheet from oven. Using tongs, arrange brussels cut side down on baking sheet. Roast brussels on bottom rack until softened and deeply browned, 20–25 minutes. Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy, that’s okay), 3–4 minutes. Remove from heat and add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble up quite aggressively when you add the vinegar before settling). Return saucepan to medium heat, add butter and ½ tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, 3–4 minutes. Transfer brussels sprouts to a large bowl. Add glaze and scallions and toss to combine. Transfer to a platter and top with lemon zest.
Ham & Cheese Omelet Roll
6 large eggs
½ cup skim milk
¼ cup all-purpose flour
½ tsp. salt
¼ tsp. black pepper
4 oz shredded 50% reduced fat sharp cheddar cheese
4 oz thinly sliced deli ham, chopped into small pieces
Pre-heat your oven to 375. Mist a 9×13 baking dish with cooking spray. Break the eggs into a blender and add the milk, flour, salt, and pepper. Run the blender until the mixture is smooth. Pour the mixture into an even layer in the prepared baking dish. Place the dish in the heated oven and bake for 12-15 minutes until the eggs are set with no runny spots. Sprinkle the shredded cheddar evenly over the surface of the egg bake and top with the pieces of deli ham. Return the dish to the oven for a minute to warm the filling. Remove from the oven and let sit for 3-5 minutes until cool enough to handle. Run a spatula around the outside edge of the omelet to release the edges. Start with a short side and tightly roll the omelet up over the filling until it reaches the other side. Transfer the rolled omelet to a cutting board or serving platter, seam side down. Use a sharp knife to slice the omelet roll into twelve ¾” slices. Serve warm.
Sun Ray Smoothie
½ cup Greek yogurt
½ cup orange juice
¼ cup passion fruit purée
1 ripe banana
1 T. flax seeds
1 in piece of ginger, peeled and grated
½ tsp. ground turmeric
½ cup ice
In a blender, combine the yogurt, orange juice, passion fruit purée, banana, flax seeds, ginger, turmeric, and ice and blend on high until smooth. Now, get out there and take on the day!
Zucchini Corn Fritters
3 cups packed shredded zucchini
1 cup corn kernels
2 large eggs
1 T. light mayonnaise
1 T. chopped fresh parsley
1 T. chopped fresh chives
1 T. chopped fresh basil
½ tsp. salt
½ tsp. garlic powder
¼ tsp. black pepper
¼ tsp. dried dill weed
½ cup all-purpose flour
3 ounces shredded 2% Milk Mozzarella Cheese
1 ounce Parmesan cheese, finely shredded
2 T. olive oil
Place the shredded zucchini into a colander in your sink. Cover the zucchini with paper towels and squeeze down to release the excess liquid from the zucchini. Stir the zucchini and do it again with fresh paper towels once or twice more until minimal liquid is released. Transfer the shredded zucchini to a large mixing bowl and add the corn, eggs, light mayonnaise, parsley, chives, basil, salt, garlic powder, pepper, dill weed, flour, shredded Mozzarella, and shredded Parmesan cheese. Stir until well combined. Add a T. of the olive oil to a large sauté pan, skillet, or griddle pan and bring over medium heat. Once the oil is hot, add about half the zucchini mixture ¼ cup at a time, making ¼ cup piles and pushing down on the top of each one with the back of a spoon or spatula to flatten it into a patty (should make seven patties). Make sure the fritters aren’t crowding the pan and aren’t touching. Cook the fritters for 3-4 minutes until the bottoms are golden, and then flip and cook for another 3-4 minutes until cooked through. Remove these fritters to a serving plate and add the remaining T. of oil to the skillet. Cook the remaining fritters the same way, making an additional seven patties (the second batch may cook slightly quicker), and transfer them to the serving plate when finished. Serve warm
Air Fryer Garlic Balsamic Green Beans
12 oz uncooked trimmed green beans
1 T. olive oil
1 ½ T. balsamic vinegar
2 large garlic cloves, finely grated
¼ tsp. red pepper flakes
¼ tsp. salt
Place all of the ingredients into a mixing bowl and stir to coat. Use your fingers to separate the grated garlic and massage it into the green beans. Transfer the coated green beans to the basket of your air fryer, spread into an even layer, and drizzle any remaining coating on top of the beans. Set the air fryer to 375/380 degrees Fahrenheit (mine only goes by tens so I did 380) and cook for 10-14 minutes until cooked to your preference. Check the taste and add more salt if desired.
Ham and Cheese Sandwiches w/Bacon, Pineapple Caramelized Onions + Jerk BBQ Sauce
1 large onion thinly sliced
2 sweet onions sliced thin
8 T. butter divided
1 cup pineapple juice
1 cup pineapple diced
2 tsp. Dijon mustard
1 tsp. Worcestershire
12 rolls I used slider size
12 slices leftover ham
12 slices of Swiss cheese
6-8 slices fried bacon
1 tsp. poppy seeds
Jerk BBQ Sauce
1 cup of your favorite BBQ Sauce
1/3 cup pineapple juice
1 T. soy sauce
1-2 tsp. spicy curry powder depending on your taste
1/4 tsp. cinnamon
1 jalapeno seeded + chopped
To make the BBQ sauce, combine the BBQ sauce, pineapple juice, soy sauce, spicy curry powder, cinnamon and jalapeno, mix well and keep in the fridge until ready to use or up to two weeks. Heat a large skillet over medium-high heat and add 1 T. butter. Add the onions and cook about 10 minutes, stirring frequently, until softened. At this point you want to slowly add the pineapple chunks and the pineapple juice, a little at a time, letting everything cook into the onions, slowly adding more until you have added all the pineapple chunks and juice. Cook until the onions are caramelized to your liking and the pineapple juice has evaporated. Remove from the heat. Melt the remaining butter over the stove and then whisk in the mustard and Worcestershire, Line a cookie sheet or 9×13 inch baking dish with tin foil. Place the bottom half of the rolls on the foil and brush each half with the melted butter. Add the ham, if desired drizzle the BBQ sauce over the ham. Now add the onions and then the swiss cheese and bacon. Place the top half of the rolls over the cheese. Brush the tops of the rolls with butter and sprinkle with poppy seeds. Now place another piece of foil over the sandwiches and seal the two pieces of foil together. Bake for 15-20 minutes or until the cheese is melted. Remove the foil and serve warm with BBQ sauce for dipping.
Mini Loaded Tater Tot Cups
48 regular-sized frozen tater tots
3 slices center cut bacon
2 oz shredded 2% milk sharp cheddar cheese
¼ cup light sour cream
1 tsp. chopped chives
Pre-heat the oven to 425. Mist a 24-count mini muffin tin with cooking spray and position two tater tots into each well. Place the muffin tin into the heated oven and bake for 10 minutes. While the tots are baking, cook the bacon to crisp according to package instructions, and then let it drain on paper towels. Crumble or chop the bacon into small pieces and set aside. When the tots come out of the oven, use something circular that’s either flat or rounded on the bottom and about 3/4” – 1” wide (I used the back of a serving utensil) to push into the center of each pair of tater tots, pressing down the center to form a cup (see photo in post above). Place the potato cups back into the oven for 10 more minutes. Remove from the oven and sprinkle the shredded cheese evenly amongst the cups. Return the cups to the oven for another 5 minutes. Remove the cheesy potato cups from the muffin tin and transfer them to a serving platter. Top each cup with ½ tsp. of sour cream and then sprinkle the crumbled bacon and chopped chives evenly amongst the cups. Serve
Brown Sugar Rubbed Chicken Bites
1 T. dry mustard powder, (such as Colman’s – found by the spices)
2 tsp. packed brown sugar
1 ½ tsp. paprika
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. salt
¼ tsp. black pepper
⅛ tsp. cayenne pepper, (this adds a subtle kick, increase to ¼ tsp. if you want it spicier)
1 lb raw boneless, skinless chicken breast, cut into small bite-sized pieces
1 T. olive oil
In a small dish, stir together your seasoning mix: mustard powder, brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Place the chicken pieces into a mixing bowl. Add the seasoning mix to the chicken pieces. Stir the contents of the bowl until the chicken pieces are coated with the spices. Add the oil to a large sauté pan/walled skillet and bring over med-high heat. Once the oil is hot, add the chicken pieces (don’t overcrowd the pan) and stir to break them up and coat them in the oil. Cook the chicken for 6-8 minutes, stirring every couple minutes. Once the chicken is cooked through and a bit golden on the outside, remove from heat and serve.
Fig Cake
Butter for greasing the pan
4 T. [57g] melted butter
1/2 cup [100g] light brown sugar
1/8 tsp. salt
10.5oz [300g] small fresh figs*
1 1/2 cups [200g] flour
1 1/4 tsp. [5g] baking powder
1/4 tsp. [1.5g] baking soda
1/2 tsp. [3g] salt
2 large room temperature eggs
4 T. [55g] melted and cooled butter
3/4 cup [150g] granulated sugar
3/4 cup [170g] plain yogurt**
Optional Flavoring (1-2 tsp. Vanilla, 1-2 drops almond extract, pinch of cinnamon, cardamom, ginger, or cloves, 1 T. Orange Blossom Water, OR1 tsp. Rosewater)
To prep the fig and brown sugar bottom: Butter one 8-inch round cake pan. Cover the bottom with a parchment round. Mix together the melted butter, brown sugar, and salt, and pour it over the parchment-covered cake pan. Use an offset spatula to spread the brown sugar out evenly over the bottom until it’s completely covered. Slice the figs in half. Arrange the figs cut-side-down over the buttery brown sugar. To bake the cake: Preheat the oven to 350° F convection (177° C). Sift together the flour, baking powder, baking soda, and salt in a mixing bowl. Beat the eggs and butter together until they are very well incorporated. Then add the sugar, yogurt, and orange blossom water, and beat to combine well. Pour the wet mixture over the dry mixture, and stir together just until everything is combined. It won’t be completely smooth, and there might be some tiny lumps; this is completely fine. Don’t over-mix! Carefully pour the batter over the figs, smooth out the top a little bit with a spatula, and bake for about 30 minutes. It’s done once you can insert a toothpick into the center and batter doesn’t stick to it. It may take longer than 30 minutes to cook through, especially if your figs have a lot of moisture. Let it cool for 5 to 10 minutes in the cake pan. Then trace around the edge with a butter knife to make sure it’s loosened from the pan. Place a plate or cake-stand upside-down over the cake. Put on your grippiest oven mitts, and hold the plate and cake together so that your thumbs are underneath the cake pan. Carefully and quickly rotate it away from yourself and give it a quick up-and-down shake to release the cake from the pan. Remove the pan, slice, and serve.
* If you can’t find small figs, you can use larger ones. Just make sure you cut them into about 1/2-inch slices instead of cutting them in half. To get the same look as these photos, slice the figs along their equators instead of stem to end.
** If you have Greek yogurt, you can substitute it here, but make sure you water it down before measuring (using either a little milk or water). It needs to be the approximate consistency of plain, unstrained yogurt (Greek yogurt doesn’t have as much moisture).
Pumpkin Spice Whipped Greek Yogurt
1 C. whole fat or 2% plain Greek yogurt (such as Fage)
1/4 C. heavy whipping cream (at least 36% milk fat)
2 T. maple syrup
1/2 tsp. vanilla extract
1/2 tsp. pumpkin spice
1/4 tsp. ground cinnamon
pinch of salt (optional)
1/3 C. canned pumpkin (unsweetened with pumpkin as the only ingredient)
Add ingredients: Add all ingredients except the canned pumpkin to the bowl of a stand mixer fitted with the whisk attachment, or use a hand mixer. Whip yogurt: Begin mixing on low for about 20 seconds, until the liquid cream begins to mix into the yogurt. Slowly increase power to the highest speed. After about 2 minutes of whisking, pause mixing and use a spatula to give the yogurt a quick mix – push down the sides of the bowl and make sure the very bottom is mixed in. Continue mixing for another 2-3 minutes, or until soft peaks form when the whisk is removed. The peaks will not be super stiff, but will still stand up. Add pumpkin: Add the canned pumpkin to the mixing bowl and fold in by hand until well mixed. Serve & store: Place the mixture into individual portion containers or a large bowl with a lid. Enjoy now or place in the fridge for 3-4 hours – the whipped Greek yogurt will thicken as it chills. Top with whipped cream if you wish! Store in a sealed container in the fridge for up to 5 days.
Actually Good Vinaigrette (+ ways to use)
½ cup [105 g] extra-virgin olive oil
1½ T. balsamic or red wine vinegar
1½ T. water (see note*)
1 T. Dijon mustard
1½ tsp. maple syrup or a big pinch of sugar
1 garlic clove, crushed through a press, or ½ tsp. garlic powder
Salt
In a small mixing bowl, whisk together the olive oil, vinegar, water, if using, mustard, maple syrup, garlic, and salt to taste (¼ to ½ tsp). The mixture should stay emulsified for a little while, but you will need to shake it up or whisk it right before serving. Storage: This dressing contains garlic and isn’t extremely acidic, so it should only be stored in the fridge for a few days before consuming. But if you leave out the garlic and water, and add them later as needed, you can count on at least 1 week in the fridge.
Tossed with crisp greens, shaved Pecorino or Parmesan, + a bit of flaky sea salt (add water)
Drizzled over burrata, strawberries, tomatoes, and thyme (don’t add water)
Coat potatoes or other veggies before roasting with vinaigrette instead of oil (don’t add water)
Use in your favorite garden salad
Mixed into a cold lobster salad (add water)
As a dipping sauce for artichokes (add water)
Drizzled over roasted squash stakes, dates, feta, and rosemary (add water
Brushed onto bread for an antipasto sandwich (don’t add water)
Hellzapoppin Cheese Rice
4 cups cooked rice
4 eggs
2 T. minced onion
1 T. Worcestershire sauce
2 tsp. salt
1 pound grated sharp Cheddar
small pinch each of thyme and marjoram
1 package chopped frozen spinach
1 cup milk
4 T. melted butter
Beats the eggs till they’re light. Then add the milk and all the seasonings. Finally, fold in the cheese, spinach and rice and pour the whole works into a greased casserole. After pouring the melted butter over it, set it in a 375 degree oven to bake for 35 minutes
Prosciutto Parmesan Chicken
100 g prosciutto
4 boneless, skinless chicken thighs or breasts
½ C. parmesan cheese, grated
1 T. olive oil
fresh cracked pepper
Place one piece of chicken at a time in a ziploc bag, bash it with a rolling pin a few times so that it has an even thickness. Lightly sprinkle parmesan on one side of the chicken pieces. Cover with layers of prosciutto so that the cheese is protected. Heat a frying pan with a bit of oil, when its nice and hot put the chicken in, prosciutto side down and cook for 3-3½ minutes per side over med-high heat.
Moon Spell Cookies
1 cup of finely grated almonds (optional)
1 ¼ cups of flour
¼ cup of confectioner’s sugar
¼ cup of butter
1 egg yolk
Combine almonds, flour, and sugar. Work in butter and egg yolk until well blended. Set it in the fridge until chilled. Roll into crescent moon shapes or use a cookie cutter. Place on greased cookie sheet and bake at 320 degrees Fahrenheit (160 degrees Celsius) for 20 minutes. Spells for:
Love – Add a few pinches of rosemary, sweet basil, cinnamon, and honey.
Prosperity – Add cinnamon, nutmeg, basil, and grated lemon peel.
Protection – Add cloves, rosemary, anise, and cinnamon.
Psychic Ability – Add star anise, nutmeg, orange, and thyme.
Susan Branch’s Star Croutons
Very thin sandwich bread (Susan used Pepperidge Farm Very Thin Bread)
1-inch star cookie cutter
2 parts butter to 1 part olive oil
2 or 3 minced (or pressed) garlic cloves
Glass jar
Festive ribbon
Carefully cut out star shapes from the bread with the cookie cutter. Melt the butter with the oil and garlic. Fry stars until brown (both sides), being very careful so that they keep their shape. Remove from the pan and let cool. Package in a pretty jar tied with a ribbon.
Real Cream of Mushroom Soup
6 T. salted butter, divided
1 pound sliced fresh button mushrooms
1 small onion, chopped
1 tsp. kosher or sea salt, plus more to taste
1/4 tsp. freshly ground black pepper
3 T. all-purpose flour
1 cup chicken broth
2 cups whole milk or half-and-half
1-1/2 cups sour cream, at room temperature
Garnish: chopped fresh parsley
Melt 3 T. butter in a 4- to 5-quart heavy-bottomed pot over medium-high heat. Add mushrooms, onion, salt, and pepper, and cook, stirring often, until golden brown, about 15 minutes. Transfer to a bowl and set aside. Reduce heat to medium and melt remaining 3 T. butter. Add flour and cook, stirring, until glossy, about 3 minutes. Slowly drizzle in chicken broth and milk (or half-and-half), whisking as you go. Increase heat to a simmer and cook until mixture thickens, whisking often, about 5 minutes. Reduce heat to medium-low, stir in the reserved mushroom mixture, and cook 10 minutes, stirring occasionally. Remove from heat and add the sour cream. Serve garnished with chopped fresh parsley.
Snow Pudding with Light Custard Sauce
2 packages unflavored gelatin
1/2 cup cold water
1/2 cup lemon juice (approximately 2 lemons)
2 cups sugar
2 cups boiling water
5 egg whites
Dissolve unflavored gelatin in cold water. Add lemon juice, sugar, boiling water. Let gel until syrupy and just starting to set, approximately 45 minutes. Beat egg whites until they form soft peaks, then beat in the gelatin until the mixture is really fluffy and white, approximately 5 minutes. Rinse a 1-1/2- to 2-quart mold with cold water and turn the pudding into it. Chill until firm, preferably overnight, then unmold onto a serving platter and serve with Light Custard Sauce. If you don’t have a baking mold, you can use a large bowl and then scoop the pudding to serve.
Light Custard Sauce:
1 quart milk
5 egg yolks
1/2 cup sugar
pinch of salt
2-1/2 T. cornstarch
1 tsp. vanilla
In a double boiler or over low heat, heat milk. Beat egg yolks until fluffy, then slowly add to milk, then sugar and a pinch of salt. Heat mixture, stirring, then remove about 1/4 cup and dissolve cornstarch in it. Stir cornstarch mixture into custard; continue to cook and stir until slightly thickened (10 to 15 minutes). Let cool, then add vanilla.
Perfect Pulled Pork
1 (4-7 pound) whole Boston Butt or pork shoulder (bone-in with a layer of fat on the bottom)
1 T. ground cumin
1 T. garlic powder
1 T. onion powder
1 T. chili powder
1 T. cayenne pepper
1 T. salt
1 T. ground pepper
1 T. paprika
1/2 cup brown sugar
1/2 cup salt
1/2 cup brown sugar
2 quarts cold water
2 bay leaves
3 T. dry rub mix
Mix Dry rub ingredients well and store in an air tight container. For brine: Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar, dry rub, and bay leaves and stir well to combine. Start the pork: Rinse the pork shoulder and place in a large container, pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 12 hours. Remove pork shoulder from brine solution, pat dry with paper towels, place in baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep. Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking! Place baking pan uncovered in a 225 degree F oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200 degrees. When the shoulder has reached 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170 degrees or slightly lower, remove from oven. Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily. Serve for friends and family!
Magic Dust
3 T. allspice berries
2 T. coriander seeds
2 T. yellow mustard seeds
1 T. black peppercorns
1 T. cumin seeds
1 T. fennel seeds
1 tsp. cloves
20 cardamom pods
5 star anise pods
1 cinnamon stick
In a large pan over low heat, toast the allspice, coriander, mustard, peppercorns, cumin, fennel, cloves, cardamom, star anise, and cinnamon, stirring, until fragrant, about 6 minutes. Allow to cool slightly, then transfer to a spice grinder or high-speed blender and grind into a fine powder. Store in an airtight container at room temperature for up to a year.
Three Meat Cowboy Breakfast Hash
4 slices thick cut bacon chopped
1 cup diced ham
1 poblano pepper diced
4 ounces chorizo
½ diced yellow onion
1 garlic clove minced
¼ – 1/3 cup canola oil or fry oil
3 medium red potatoes chopped
1 T. butter
2 – 4 eggs
chopped green onion and/or shredded cheese for serving optional
In a medium cast iron skillet, begin browning the bacon. As it browns, stir in the ham. When the ham begins to brown stir in the Poblano and cook for about 2 minutes, stirring occasionally. Set aside. In a large cast iron skillet, add the chorizo and cook over medium-high heat. As the meat begins to brown, stir in the onion and garlic. Continue cooking until the meat as browned and onions are tender, stirring occasionally. Add the chorizo mixture to the bacon skillet. Return to the empty skillet and add the fry oil. Heat over medium-high heat. Stir in the potatoes and cook until golden brown and tender, stirring occasionally. Drain any excess grease, if needed. Add the meat mixture to the larger potato skillet. Return to the empty skillet, clean if needed (so the eggs don’t stick). Melt the butter over medium heat. Add the eggs and cook over-easy. Place the eggs on top of the hash skillet. Top with green onions or cheese, if desired. Serve immediately.
Baked Chicken Ricotta Meatballs with Spinach Alfredo Sauce
1 pound Ground Chicken
1 cup Ricotta Cheese
1 cup Chopped Spinach fresh or frozen works
1/2 cup Breadcrumbs
1 Egg
1 cup Heavy Cream
1/2 cup Parmesan Cheese freshly grated
2 cloves Garlic minced
1 tsp. Italian Seasoning
1 T. Olive Oil
2 T. Fresh Herbs
Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the ground chicken, ricotta cheese, chopped spinach, breadcrumbs, and egg. Mix until just combined and form medium-sized meatballs. Grease a baking dish with olive oil or butter and place the meatballs evenly apart. Bake the meatballs for 25-30 minutes until cooked through and browned on the outside. In a saucepan over medium heat, combine heavy cream and minced garlic and simmer for about 5 minutes until it thickens. Reduce heat and whisk in the grated Parmesan cheese and Italian seasoning. Pour the Spinach Alfredo Sauce over the meatballs and gently toss to coat evenly. Return to the oven and bake for an additional 10 minutes. Remove from oven, garnish with fresh herbs, and serve warm.
Green Tomato Shakshuka
3 T. extra-virgin olive oil
1 large onion, halved and thinly sliced
2 Cubanelle peppers or other sweet green frying peppers—stemmed, seeded and thinly sliced
Kosher salt and freshly ground black pepper
2 medium garlic cloves, thinly sliced
1 jalapeño chile—stemmed, seeded and thinly sliced lengthwise
1 tsp. ground coriander
½ tsp. toasted cumin seeds
1 tsp. thyme leaves, roughly chopped
4 large green tomatoes (about 2½ pounds/1.2 kg), roughly chopped
4 large eggs ¼ pound (115 g) feta cheese, crumbled, for garnish
Cilantro leaves, for garnish
In a large deep skillet, heat the oil over medium-low heat. Add the onion and peppers and a large pinch of salt and cook, stirring frequently, until soft, 15 to 20 minutes. Add the garlic and jalapeño and cook over moderate heat until softened, about 2 minutes. Add the coriander, cumin seeds and thyme and cook until fragrant, about 1 minute. Add the tomatoes, cover the pan and cook over medium-low heat until the tomatoes start to break down, about 10 minutes. Use a spoon to break up the tomatoes and cook, uncovered, until a thick sauce forms, about 10 minutes longer. Season with salt and pepper.
Easy Rhubarb Cake
1 cup neutral vegetable oil
2 cups sugar, plus more for sprinkling
4 large eggs
1 T. pure vanilla extract
Zest of 1 lemon
Pinch of kosher salt
1 T. baking powder
3 cups all-purpose flour
1/2 cup milk
3 generous cups chopped rhubarb (from about 5 stalks, cut into 1/2″ pieces, leaves discarded)
Fresh whipped cream or vanilla ice cream, to serve
Grease a 9″ x 13″ baking pan and preheat the oven to 350°F. In the bowl of an electric mixer fitted with the paddle attachment, or by hand with a large whisk and mixing bowl, beat together the oil and sugar until emulsified. Add the eggs, vanilla, and the lemon zest. Beat until very smooth and lightened in color, about 2 minutes. (If using an electric mixer, use a medium- to medium-high setting.) Scrape the bowl. Add the salt, baking powder, and flour and stir on low until the flour mixture is mostly combined. Add the milk and continue to mix the batter on low until smooth. Do not overmix. Stir in half the diced rhubarb. PRO TIP: Mixing the batter on low once the flour is added serves two purposes: First, it prevents a flour “explosion” in the mixer. Second, gentle mixing prevents too much gluten from forming, keeping the cake nice and tender. Pour the rhubarb cake batter into the prepared baking dish and use a spatula to smooth the batter evenly. Scatter the reserved chopped rhubarb all over, and then sprinkle the top of the cake with sugar (about 1 to 2 T.). Bake the cake for about 1 hour 15 minutes, or until a cake tester inserted into the center comes out clean. Cool fully. Serve the rhubarb cake plain or with whipped cream or ice cream. Strawberry ice cream or vanilla ice cream would be particularly delicious.