Easy Rhubarb Cake

Easy Rhubarb Cake

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.

Bacon Jam–Crusted Sticky Ribs

Bacon Jam–Crusted Sticky Ribs

Bacon Jam–Crusted Sticky Ribs

 

1 pound (455 g) sliced bacon, cut crosswise into ½-inch pieces

1 12-rib rack of St. Louis–style pork spare ribs (about 4 pounds/1.8 kg)

1 yellow onion, quartered

4 garlic cloves

¼ cup (55 g) packed brown sugar

¼ cup (60 ml) pure maple syrup

¼ cup (60 ml) apple cider vinegar

2 T. tomato paste or ¼ cup (60 ml) ketchup

12 ounces (360 ml) non-hoppy beer

 

Preheat the oven to 225°F (110°C). In a large cast-iron skillet, cook the bacon over medium heat until crispy and well browned. Using a slotted spoon, transfer the bacon to paper towels to drain; leave the remaining fat in the pan. Cut the rack of ribs in half and place the halves, meaty-side down, in the skillet. Cover with foil and bake in the oven for 3 hours, or until very tender and cooked through. Make the bacon jam: Place the rendered bacon pieces, onion, garlic, brown sugar, maple syrup, cider vinegar and tomato paste in a food processor. Pulse until finely chopped. Transfer to a saucepan and add the beer. Bring to a boil, then lower the heat and simmer until reduced to a jammy consistency, about 45 minutes. Let cool. When the ribs are cooked, uncover the pan and pour off any fat and juice (save this delicious cooking liquid for other uses if you like). Flip the ribs over so they’re meaty-side up. Evenly spread the bacon jam over the top of the ribs and bake, uncovered, for 1 hour. Remove from the oven and let cool for 10 minutes.  Preheat the broiler. Broil the ribs until the top is bubbling and golden brown, 1 to 2 minutes. Let the ribs rest for 5 minutes before slicing and serving.

Rosemary And Olive Frittata

Rosemary And Olive Frittata

Rosemary And Olive Frittata

 

8 eggs

½ cup plain Greek yogurt, plus more for serving

¼ cup shredded Parmesan cheese

2 T. chopped fresh rosemary leaves, divided

½ tsp. sea salt

¼ tsp. freshly ground black pepper

2 T. butter

1 large shallot, chopped

⅓ cup green Castelvetrano olives, pitted and halved

⅓ cup Kalamata olives, pitted and halved

2 ounces plain goat cheese, crumbled

 

Preheat the oven to 325 F. In a medium bowl, whisk the eggs, yogurt, Parmesan, 1 T. and 1 tsp. of rosemary, salt, and pepper, then set aside. In an oven-safe 10-inch skillet, melt the butter over medium heat, completely coating the pan. Add the shallots and sauté for about 2 minutes until softened. Slowly pour the egg mixture into the pan. Sprinkle the olives and goat cheese evenly over the top of the eggs. Cook the frittata for 5 minutes without stirring. Remove the pan from the stove and place it on the middle rack of the preheated oven. Bake for 12 to 15 minutes until the frittata is just cooked through and firm to the touch. Remove the pan from the oven and cool slightly. Gently slide the frittata out of the pan and onto a serving dish. Sprinkle with the remaining chopped rosemary and cut it into slices. Serve with yogurt on the side, if desired.

Classic Chicken Lombardy

Classic Chicken Lombardy

Classic Chicken Lombardy

 

2 boneless, skinless chicken breasts

Salt, to taste

Pepper, to taste

¼ cup flour

1 T. olive oil

1 T. butter

3 cups sliced cremini mushrooms

3 cloves garlic, minced

⅔ cup Marsala wine

⅓ cup chicken broth

½ cup shredded fontina cheese

½ cup shredded Parmesan cheese

2 scallions, sliced

1 T. minced parsley

 

Preheat the oven to 400 F. Butterfly the chicken breasts, then cut them in half, creating 4 pieces total. Season both sides of the chicken breasts with salt and pepper. Fill a plate with the flour. Lightly coat both sides of each chicken in flour, shaking off any excess. In an oven-safe pan, add the olive oil and butter over medium-high heat. Sear the dredged chicken on both sides, just until lightly golden brown (about 1 minute per side), then remove from the pan and set aside. Add the mushrooms and garlic to the pan. Sauté until the mushrooms are browned. Add the Marsala wine and chicken broth. Simmer until the sauce reduces by a third, about 5 minutes. Taste, and add more salt and pepper if needed. Turn the heat off, and add the chicken back to the pan. Top the chicken with fontina, Parmesan, and scallions.  Bake for 10 to 15 minutes or until the cheese has melted, ensuring the chicken reaches an internal temperature of 165 F. Garnish the chicken with minced parsley before serving.

Bruised Apple Quick Bread with Brown Butter Frosting

Bruised Apple Quick Bread with Brown Butter Frosting

Bruised Apple Quick Bread with Brown Butter Frosting

 

4 bruised apples—peeled, cored and cut into quarters

2 tsp. ground cinnamon, divided

2 cups (250 g) all-purpose flour

¼ tsp. ground allspice

1½ tsp. baking powder

½ tsp. kosher salt

¼ cup (½ stick/55 g) unsalted butter, softened

¾ cup (165 g) tightly packed brown sugar

2 eggs, at room temperature

1 tsp. vanilla paste or vanilla extract

Brown Butter Frosting

Flaky sea salt, for garnish (optional)

 

Preheat the oven to 350ºF (175°C). Spray a 9-by-5-inch loaf pan with nonstick cooking spray or coat with butter and set aside. In a food processor, puree the apple quarters and 1 tsp. of cinnamon until the mixture reaches the consistency of applesauce. Set aside. In a medium mixing bowl, whisk together the flour, the remaining tsp. of cinnamon, allspice, baking powder and salt. Set aside.  In a stand mixer with a paddle attachment (or in a large mixing bowl with a handheld mixer), cream the butter and sugar at medium speed until light and fluffy. Beat in the eggs, one at a time, until fully incorporated. Add the flour mixture and beat until just incorporated, scraping down the bowl as needed. Remove the bowl from the stand and stir in the apple mixture and vanilla until evenly combined. Pour the batter into the prepared pan and bake for 1 hour, or until the bread is a rich golden brown and a toothpick inserted into the center comes out clean. Transfer the pan to a wire rack and let the bread cool for 15 minutes. Remove the bread from the pan and let cool completely before spreading with the Brown Butter Frosting (you might not need all of the frosting). Sprinkle with flaky salt, if desired. Slice and serve.

 

Brown Butter Frosting

 

¼ cup (½ stick/55 g) unsalted butter

1 cup (125 g) confectioners’ sugar

1 T. plus 2 tsp. whole milk

 

In a small skillet, heat the butter over low heat. Cook, stirring often, until the butter is melted and milk solids at the bottom of the pan turn dark amber and smell nutty. Remove the pan from the heat and skim off any foam. Set the butter aside and let cool to room temperature. In a small mixing bowl, whisk together the cooled brown butter, sugar and milk until smooth.

Instant Pot Bean with Bacon Soup

Instant Pot Bean with Bacon Soup

Instant Pot Bean with Bacon Soup

 

1 pound dry pinto beans

6 slices bacon

1 28 oz container chicken broth

1 white onion diced

2 jalapenos diced

1 teaspoon onion salt

2 teaspoons salt

2 teaspoons pepper

1 tablespoon cumin

1 tablespoon paprika

1 teaspoon cayenne pepper

 

Wash beans in a strainer. Drain. Place beans, chopped bacon, diced onion, and jalapenos into the instant pot. Stir well. Top with broth. Add in salt, pepper, paprika, cumin, onion salt, and cayenne pepper. Stir well. Place the lid on the instant pot. Set to high pressure for 60 minutes – 1 hour. Set seal valve to close. Once the instant pot stops counting release pressure. Serve with cornbread.

Chia Seed Fruit Preserves

Chia Seed Fruit Preserves

Chia Seed Fruit Preserves

 

1½ cups fresh blackberries

½ cup water

2 tablespoons honey

1 tablespoon freshly squeezed lemon juice

⅛ teaspoon pumpkin pie spice

2 tablespoons chia seeds

 

In a medium saucepan over medium heat, combine the berries, water, honey, lemon juice, and pumpkin pie spice. Bring to a boil, stirring frequently. Stir in the chia seeds, stirring constantly to prevent them from clumping together. Reduce the heat to low and simmer the mixture for 20 minutes, stirring occasionally. Let cool, then transfer to a 1-pint wide-mouth Mason jar with a tight-fitting lid.

Meal Prep Spiralized Zucchini Panzanella Salad

Meal Prep Spiralized Zucchini Panzanella Salad

Meal Prep Spiralized Zucchini Panzanella Salad

 

4 slices whole‑grain bread, torn into 1‑inch pieces

1 teaspoon extra‑virgin olive oil

1 teaspoon garlic powder

½ teaspoon dried parsley

6 small zucchini, spiralized

1 pint cherry tomatoes, quartered

1 cup diced roasted red bell pepper

8 ounces baby portabella mushrooms, sliced

4 scallions, sliced, white and green parts

8 tablespoons Zesty Lemon Vinaigrette

12 ounces fresh mozzarella

 

Preheat the oven to 350°F. Line a baking sheet with foil. Arrange the torn bread pieces in a single flat layer on the prepared baking sheet and drizzle with oil, garlic powder, and parsley. Toss gently to coat.  Bake the croutons for 10 minutes, stirring once halfway through, until they are toasted and golden brown. Remove from the oven and set aside to cool. While the croutons bake, in a large bowl, combine the zucchini, tomatoes, roasted red bell pepper, mushrooms, and scallions. Toss well. Portion 2 tablespoons of vinaigrette into each of 2 (1½-ounce) stainless-steel salad dressing containers. Evenly portion the undressed salad into one side of 2 large two-compartment glass meal-prep containers with tight-fitting lids. Evenly portion the fresh mozzarella into the adjacent compartments. Cover and refrigerate. Once cooled, evenly portion the croutons into 2 airtight silicone reusable food bags.

 

Dressing

1/4 cup extra-virgin olive oil

2-3 tbsp fresh lemon juice (about 1 whole lemon)

1 tsp fresh lemon zest

1 clove garlic, minced

1 tsp Dijon mustard

1/2 tsp honey (or maple syrup)

Pinch of red pepper flakes

Salt and freshly ground black pepper, to taste

 

Yield: 8 servings

Calories: 288

Fat: 19g

Fiber: 3g

Classic Basil Pesto

Classic Basil Pesto

Classic Basil Pesto

 

Pesto is super versatile and it freezes very well. It’s great with pasta, but you can also dollop it on cooked chicken or fish or use it as a sandwich condiment or a dip for crusty bread. If you’re tossing the pesto with pasta, don’t forget to add some pasta cooking water to achieve the proper sauce consistency. Pounding the basil helps to bring out its flavorful oils.

 

6 garlic cloves, unpeeled

½ cup pine nuts

4 cups fresh basil leaves

¼ cup fresh parsley leaves

1 cup extra-virgin olive oil

1 ounce Parmesan cheese, grated fine (½ cup)

 

Toast garlic in 8-inch skillet over medium heat, shaking skillet occasionally, until softened and spotty brown, about 8 minutes. When garlic is cool enough to handle, remove and discard skins and chop coarsely. Meanwhile, toast pine nuts in now-empty skillet over medium heat, stirring often, until golden and fragrant, 4 to 5 minutes. Place basil and parsley in 1-gallon zipper-lock bag. Pound bag with flat side of meat pounder or with rolling pin until all leaves are bruised. Process garlic, pine nuts, and herbs in food processor until finely chopped, about 1 minute, scraping down sides of bowl as needed. With processor running, slowly add oil until incorporated. Transfer pesto to bowl, stir in Parmesan, and season with salt and pepper to taste. (Pesto can be refrigerated for up to 3 days or frozen for up to 3 months. To prevent browning, press plastic wrap flush to surface or top with thin layer of olive oil. Bring to room temperature before using.)

Make Ahead Vinaigrette

Make Ahead Vinaigrette

Make Ahead Vinaigrette

 

This versatile dressing will stay emulsified for a week in your refrigerator, and you can use white wine vinegar, balsamic vinegar, apple cider vinegar, or sherry vinegar, as you like. To keep the oil and vinegar from separating, we added mustard and mayonnaise, two natural emulsifiers. A little molasses stabilized the dressing and further prevented separation without lending a strong flavor. Cutting the olive oil with some vegetable oil ensured that our refrigerated dressing was always pourable.

 

1 tablespoon mayonnaise

1 tablespoon molasses

1 tablespoon Dijon mustard

½ teaspoon table salt

¼ cup vinegar

½ cup extra-virgin olive oil

¼ cup vegetable oil

 

Combine mayonnaise, molasses, mustard, and salt in 2-cup jar with tight-fitting lid. Stir with fork until mixture is milky in appearance and no lumps of mayonnaise or molasses remain. Add vinegar, seal jar, and shake until smooth, about 10 seconds. 2. Add ¼ cup olive oil, seal jar, and shake vigorously until combined, about 10 seconds. Repeat, adding remaining ¼ cup olive oil and vegetable oil in separate additions, shaking vigorously until combined after adding each and vinaigrette is glossy and lightly thickened, with no surface pools of oil. Season with salt and pepper to taste. (Vinaigrette can be refrigerated for up to 1 week; shake briefly to recombine before using.)

Prosciutto and Melon

Prosciutto and Melon

Prosciutto and Melon

 

Cucumber

Cantaloupe

Prosciutto

Mint

Olive oil

Balsamic glaze

Sea salt

 

Prepare the produce. Slice the cantaloupe into 1-centimeter-thick pieces. Then, use a petal-shaped cookie cutter to shape the “carrot” pieces. Next, slice the cucumber into 1-centimeter-thick pieces and use a flower-shaped cookie cutter to make cutouts. Assemble. Remove one of the flower petals from the cucumber cut out and place it on the melon carrot. Skewer the two parts together. Make prosciutto roses. Carefully lift the prosciutto ham pieces from one another so they’re still intact, and fold each piece over lengthwise twice. Cut the long piece of prosciutto in half. Then, fold and twist each half into a rose. Place a mint leaf in each prosciutto rose. Serve. Arrange the melon and cucumber carrots on a platter, and place the prosciutto rose in the center and smaller rosettes between each carrot. Drizzle olive oil, balsamic glaze, and sea salt on top.

Phyllo Appetizers

Phyllo Appetizers

Phyllo Appetizers

 

Feta – Get your hands on a good quality block of feta for the best results.

Phyllo sheets – It’s easiest to work with room temperature phyllo pastry.

Fresh thyme – Fresh thyme adds a herby finish to the final dish.

Fig jam – I used a green fig marmalade from Wilkin & Sons, but you can use any jam you like. Strawberry or tomato jam – even hot honey would all be delicious options.

Melted butter – I love using salted butter to add flavor and balance, but you can use unsalted butter or olive oil, too.

 

Preheat the oven to 180°C / 350°F. Cut round discs of phyllo with the cookie cutter. Brush melted butter on both sides of the discs. Arrange the discs side by side, so they overlap. Spread with jam and top with crumbled feta. Sprinkle with fresh thyme. Roll into a tight rose. Bake in a buttered muffin tin for 12-15 minutes until golden and crispy. Serve.

 

Possible Variations

 

Swap the cheese – Replace the feta with thin slices of Brie, or a creamy goat cheese for a different taste.

Add crushed pistachios, pecans, or sesame seeds – Sprinkle chopped nuts or seeds on top of the feta and jam for extra crunch.

Replace the jam – Use tomato chutney, pesto, olive tapenade, chili jam, or omit.

Use puff pastry – Swap phyllo for puff pastry for a light, flaky texture.

Rainbow Fruit Salad Jars

Rainbow Fruit Salad Jars

Rainbow Fruit Salad Jars

 

350g natural yogurt

1 T. honey (optional)

100g green grapes

2 kiwi fruits

½ 400g tin apricot halves in light syrup

2 easy peel oranges

8 medium sized strawberries

100g fresh blueberries

 

Mix the yogurt with the honey, then divide between the 4 jars, carefully spooning into the bottom of each jar and avoiding dripping it down the sides if possible.  Prepare the fruit – wash and halve the green grapes, peel and roughly chop the kiwi fruits, roughly chop 4 apricot halves (reserve the syrup), peel and break the oranges into segments, wash, hull and roughly chop the strawberries, wash the blueberries. Carefully divide the fruit between the 4 jars, layering in rainbow order – the order I used was kiwi, green grapes, apricot, orange segments, strawberries and blueberries.  Drizzle a spoonful of the reserved syrup from the tinned apricots over the fruit in each jar and serve immediately.

Peruvian Green Arroz con Pollo

Peruvian Green Arroz con Pollo

Peruvian Green Arroz con Pollo

 

1/2 yellow onion

3 garlic cloves, peeled

1 bunch of cilantro leaves

1/2 jalapeño pepper

2 tsp. ground cumin

1/2 tsp. ground paprika

3 C. of chicken stock or water, divided

2 bone-in thighs

3 bone-in drumsticks

Kosher salt

Pepper

1 T. neutral oil

1 C. medium or long-grain white rice

 

Salsa Criolla:

 

1/2 red onion, thinly sliced

Juice from 2 limes

1/2 jalapeño, diced

1 T. minced cilantro

Kosher salt

 

To Make the Green Arroz con Pollo: To a blender, add the onion, garlic cloves, cilantro, jalapeño, cumin, paprika and about 1 1/2 C. of chicken broth. Pulse until completely smooth. It will smell crazy spicy—don’t worry! It’ll mellow out as it cooks. Set aside.  Sprinkle the chicken with a liberal amount of salt and pepper. In a Dutch oven or medium pot, heat oil over medium-high heat. When oil is hot, add chicken, skin side down, until browned, about 5 minutes. If you have a screen guard for the pot, use it because the oil may jump out of the pot. Flip the chicken, using tongs, and cook on opposite side until golden brown, about 5 to 7 minutes. You want to practically cook it all the way through. Remove the chicken and transfer to a plate or cutting board.  To the pot, add the rice and toast it for about 1 to 2 minutes, stirring regularly. Next, pour in the cilantro mixture. And then pour in about an additional C. of broth/water. Place chicken atop of rice mixture. Bring the pot to a simmer and then reduce heat to low. Cook, covered, for about 45 to 50 minutes, and until rice is tender. Note: Throughout the cooking process, I checked on it every 15-20 minutes or so and topped it off with about 1/4 C. of stock each time, if needed. In the end, I added 3 C. of chicken stock total. Also, in the last 15 minutes, I salted to taste, adding about 1 tsp. more of salt. To Make the Salsa Criolla:

To a medium bowl, mix together the red onion, juice from 2 limes, jalapeño and minced cilantro. Add a few pinches of salt and let marinate for about 10 to 15 minutes. Give it a taste just before serving and adjust the salt to your liking. To Serve: Divide the arroz con pollo amongst bowls and top with a spoonful of salsa criolla.

Marry Me Roasted Cauliflower

Marry Me Roasted Cauliflower

Marry Me Roasted Cauliflower

 

1 medium cauliflower (cut into florets)

1 T. olive oil

1 tsp. garlic powder

1 tsp. paprika

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

 

1 T. olive oil

3 cloves garlic (finely minced)

1 tsp. Italian seasoning

1/4 tsp. chili flakes

1 C. vegetable broth (low sodium)

1/2 C. cream (use coconut cream for a dairy-free option)

1/2 C. chopped sun-dried tomatoes

1/3 C. Parmesan cheese (grated)

1/4 tsp. black pepper (or more to taste)

1 T. fresh parsley (chopped for garnish)

 

Start by heating your oven to 425°F (220°C). While the oven is heating, take the cauliflower and cut it into uniform florets. Make sure the pieces are roughly the same size so they cook evenly. Rinse the cauliflower under cool water and pat it dry with a paper towel to ensure it crisps up when roasted.  Once dry, remove any leaves from the cauliflower head and trim the stem so the florets break off easily. You want the florets to be a bite-sized size, as this will allow for the perfect balance of crispy edges and tender interior.  Now it’s time to season your cauliflower! Place the florets in a large mixing bowl, then add the olive oil, garlic powder, paprika, salt, and pepper. Toss everything together until the cauliflower is well coated in the seasoning. This step is crucial for ensuring every bite is bursting with flavor. Next, spread the seasoned cauliflower in a single layer on a parchment-lined baking sheet. Make sure the florets aren’t overcrowded so they can roast properly and get crispy on all sides. Roast the cauliflower in the preheated oven for about 20-25 minutes. The cauliflower should be golden brown and tender when done. If you want an extra crispy texture, you can broil the cauliflower for an additional 1-2 minutes, but keep a close eye on it to prevent burning. While the cauliflower is roasting, it’s time to make the creamy sauce that will bring everything together.  In a medium saucepan, heat 1 T. olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until it becomes fragrant and slightly golden. This will release the garlic’s natural oils, adding a wonderful aroma to the sauce. Next, pour in the vegetable broth and bring it to a simmer. Let it cook for about 5 minutes to reduce slightly and intensify the flavors. Now, stir in the cream, Italian seasoning, and sun-dried tomatoes. Allow the sauce to simmer for another 5 minutes so the flavors can blend together perfectly. Once the sauce is done simmering, reduce the heat to low and stir in the Parmesan cheese. Continue stirring until the cheese is fully melted and the sauce is smooth. Taste the sauce and adjust the seasoning with additional pepper if needed.  When the cauliflower is finished roasting, remove it from the oven and transfer the florets into the saucepan with the sauce. Toss everything together so that each piece of cauliflower is well-coated in the creamy sauce. The cauliflower will soak up the flavors, and the sauce will provide a rich, velvety texture.To finish, garnish with freshly chopped parsley to add a touch of freshness and color. Serve immediately.

Turkey & Stuffing Rollups

Turkey & Stuffing Rollups

Turkey & Stuffing Rollups

 

8 slices good quality Oven Roasted Turkey Breast

1 package (5 ounces) dry Stuffing Mix (turkey or cornbread flavored) or use homemade stuffing

2 packets (0.87 ounce, each) Turkey Gravy mix

1 can (10 ounces) Cream of Chicken Soup

2 C. Water

 

Prepare stuffing mix according to package directions. Prepare gravy by dumping gravy mix into a medium-sized sauce pan. Mix in water and cream of chicken soup. Stir well and bring to a boil. Reduce heat to low and let simmer for a couple minutes until thickened. Preheat oven to 350 degrees. Spoon 1/4 C. of stuffing onto each turkey slice. Roll up and place seam side down in a greased 9×13 glass baking pan. Repeat with all turkey slices. Pour about 1 C. of gravy over the turkey rolls. Cover tightly with foil and bake for 30 minutes, or until hot and bubbly. Serve with mashed potatoes, veggies and remaining gravy. Enjoy!

Creamy Meyer Lemon Pasta

Creamy Meyer Lemon Pasta

Creamy Meyer Lemon Pasta

 

1pound spaghetti or linguine

3 small Meyer lemons (about 8 ounces total), see Tip

3 T. unsalted butter

6 large garlic cloves, sliced thinly

1tsp. fennel seeds, coarsely ground

1¼C. heavy cream

½ C. lightly packed dill leaves and tender stems, very coarsely chopped

Black pepper, for serving

 

Bring a large pot of heavily salted water (about 2 T. kosher salt to about 6 quarts water) to a boil. Add the spaghetti and cook, occasionally stirring, until al dente. Reserve 1 C. of the pasta cooking water, then drain the pasta. Meanwhile, trim the tops and bottoms off two of the Meyer lemons and slice into ¼-inch discs, discard any seeds, then very roughly chop into small pebbly pieces. Cut the remaining lemon into wedges for serving. In a large skillet or Dutch oven, melt the butter over medium-low heat. Add the garlic, season with salt and cook, stirring, until softened, about 2 minutes. Stir in the chopped lemon pieces and ground fennel seeds, season again with salt, and cook, stirring occasionally until very soft, but not mushy 3 to 5 minutes. Pour in the cream, turn up the heat to medium, bring to a simmer, then add the cooked pasta and toss to coat with tongs. Add about ½ C. pasta liquid, toss again and cook, tossing often, until the sauce thickens but still pools a little at the bottom, 3 to 5 minutes. If more sauce is desired, add a little more pasta liquid, toss again and continue cooking until the desired sauciness is reached. Turn off heat, season with salt and stir in dill (reserving some for serving on top). Serve the pasta while hot, sprinkled with reserved dill, freshly ground black pepper and lemon wedges, as desired. Tip: If you cannot find Meyer lemons, regular lemons can work, but be sure to simmer the chopped pieces in salted water for 3 to 5 minutes or until most of the bitterness has gone away.

Sheet Pan Garlic-Parmesan Chicken Tenders with Veggies

Sheet Pan Garlic-Parmesan Chicken Tenders with Veggies

Sheet Pan Garlic-Parmesan Chicken Tenders with Veggies

 

1 1/4 lbs boneless skinless chicken breasts , sliced into 1 1/4-inch thick strips

1/2 C. plain bread crumbs

1/4 C. + 2 T. slightly packed , finely grated parmesan cheese

3/4 tsp dried basil

1/4 tsp each dried oregano , thyme and crushed rosemary

Salt and freshly ground black pepper

5 T. olive oil , divided

2 cloves garlic , minced

1 lb fresh green beans , tops trimmed

1 C. grape tomatoes , sliced into halves

 

Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper. In a shallow dish whisk together bread crumbs, parmesan, basil, oregano, thyme, and rosemary and season with salt and pepper to taste. Add 4 T. olive oil to a separate shallow dish and stir in garlic. Working with one chicken tender at a time, dredge both sides in olive oil then immediately transfer to bread crumb mixture and coat both sides, while pressing to adhere. Transfer to one side of the baking sheet. Repeat process with remaining chicken tenders and placing them in a row along one side of baking sheet. Spread remaining bread crumbs over tops of chicken and gently press. On opposite side of baking dish, toss green beans with 1 T. olive oil. Spread beans to edges of baking dish, sprinkle with salt and pepper to taste. Roast in preheated oven 23 – 25 minutes, tossing green beans once halfway through cooking, until chicken is golden brown and green beans are crisp-tender (if you want the tomatoes roasted too add them during the last 10 minutes of cooking). Remove from oven, sprinkle tomatoes over green beans. Serve warm, garnish chicken with fresh parsley if desired.

Homemade Cilantro Lime Ranch Dressing

Homemade Cilantro Lime Ranch Dressing

Homemade Cilantro Lime Ranch Dressing

 

¾ C. light mayo

¾ C. Greek yogurt

2 T.  lime (juice from)

1 T. olive oil

1/3 C. milk

1/3 C. cilantro,  chopped

2 T. fresh chives, roughly chopped

2-3 cloves garlic, minced

¼ tsp. salt

¼ tsp. black pepper

 

Place all ingredients into a blender or food processor and bend until smooth and creamy. Leftovers can be kept in air tight container for up to 2 weeks in the refrigerator.

Easy Italian Chicken Bake

Easy Italian Chicken Bake

Easy Italian Chicken Bake

 

3-4 Boneless Skinless Chicken Breasts

4-6 T. Prepared Pesto

1-2 Roma Tomatoes

1 C. Mozzarella Cheese grated

 

Trim the chicken and lay them in a glass baking dish in a single layer. Spread 1-2 T. of the pesto on top of each chicken breast. Cut the roma tomatoes into slices approx 1/2″ thick and lay 2 slices on top of each chicken breast. Sprinkle the cheese over the top of the chicken breasts. Bake at 400?F for 30-40 minutes or until the chicken is done and the juices run clear. Serve over a bed of rice or a plate of pasta. Enjoy!

Zucchini Parmesan

Zucchini Parmesan

Zucchini Parmesan

 

2 T. extra-virgin olive oil

3 cloves garlic, smashed

4 ounces pancetta, cubed

2 large or 3 small zucchini (about 1 pound), julienned (see cook’s note)

Kosher salt and freshly ground pepper

1 large egg plus 1 large yolk

1 ounce Pecorino Romano, finely grated (1 C.), plus more for serving

¼ tsp. finely grated lemon zest

8 ounces spaghetti or linguine

½ C. thinly sliced fresh basil leaves

 

In a large skillet or braiser, heat oil, garlic, and pancetta over medium. Cook, stirring occasionally, until pancetta is just crisp, about 5 minutes. Add zucchini; season with salt and cook, stirring occasionally, until tender, 8 to 10 minutes. Meanwhile, whisk together egg, yolk, cheese, and lemon zest. Season with a pinch of salt and several grinds of pepper. Cook spaghetti in a large pot of salted boiling water until al dente (about 1 minute shy of package instructions). Reserve 1 C. pasta water; drain. Slowly whisk 2 T. hot pasta water into egg mixture, then transfer pasta and egg mixture to skillet. Cook over medium heat, tossing vigorously and adding more pasta water as needed, 1/4 C. at a time, until sauce is silky and thickened, about 1 minute. Remove from heat and stir in basil; season to taste. Serve, topped with more cheese.

Parsley, Sage, Rosemary and Thyme: Herb Laminated Biscuits

Parsley, Sage, Rosemary and Thyme: Herb Laminated Biscuits

Parsley, Sage, Rosemary and Thyme: Herb Laminated Biscuits

 

With this herb-laminated technique, you blanch your herbs (parsley, sage, rosemary and thyme) in boiling water 5 to 10 seconds and then plunge them in ice water to set the color & stop the cooking process.  Drain your herbs on paper towels and top with additional paper towels. Weight down the herbs with a heavy skillet or pan to flatten them neatly. (I used a baking sheet with a heavy dutch oven on top). Let stand 5 minutes.  Lightly brush tops of your biscuits with beaten egg; arrange herbs on top of biscuits, keeping herbs flat. Gently brush a little more egg on top of herbs to seal or laminate the herbs in place. Bake according to your biscuit recipe or instructions.

Chili Glazed Grilled Pork Belly Strips

Chili Glazed Grilled Pork Belly Strips

Chili Glazed Grilled Pork Belly Strips

 

1 pound pork belly

2 T. soy sauce

2 T. olive oil

3 large garlic cloves minced

2 T. chili paste

3 T. light brown sugar

1 tsp. kosher salt

 

Remove the skin from the pork belly and slice the meat into 1/8″ – 1/4″ wide strips. Stir together the soy sauce, olive oil, garlic, chili paste, sugar, and salt in a mixing bowl. Place the meat in the bowl with the marinade and toss with your fingers or tongs to coat thoroughly. Marinate for 1 hour. Preheat the grill to HIGH. Grill the strips of pork belly for 2 minutes, flip and grill another 2-3 minutes. When the pork has cooked through, remove from the grill and place it on a paper towel lined tray. Enjoy! Serving suggestions:  For tacos like we enjoyed at Salty Sow, place a strip of pork belly into a small flour tortilla, add a sprinkling of cheese (Asiago, Feta, Cotija all work well), some greens (Arugula, Spinach, or Crispy Brussel Sprouts), and then top with a fried egg. Alternatively, serve the grilled pork belly strips with roasted potato wedges and a salad. The grilled pork belly strips would also be delicious alongside scrambled eggs and toast. Slice the pork belly as thin as possible, aiming for between 1/8″ and 1/4″ in thickness. The slices closer to 1/4″ will likely require an additional 1-2 minutes on the grill. The slices closer to 1/8″ will be done in the time listed below.

One-Skillet Hawaiian BBQ Chicken

One-Skillet Hawaiian BBQ Chicken

One-Skillet Hawaiian BBQ Chicken

 

1 T. light olive oil

2 medium zucchini, chopped

1/2 red onion, chopped

1 clove garlic chopped

salt and pepper to taste

3-4 chicken breast cutlets (about 1 pound)

1/4 C. BBQ sauce

6-8 thin slices ham

1/2 C. shredded mozzarella cheese

3-4 sliced pineapple rings

sliced green onions for garnish (optional)

 

Preheat oven to 400 degrees.  Heat a large cast-iron or other oven-safe skillet over medium-high heat on the stove.  Add the oil to the skillet, then add the zucchini, onion, garlic, salt and pepper. Cook the vegetables, stirring occasionally, for about 10 minutes.  Turn off the skillet and remove from heat.  Place the chicken cutlets over the vegetable mixture and season the chicken with salt and pepper to taste.  Add about 1 T. BBQ sauce over each chicken cutlet and use a spoon to spread it evenly over the chicken.  Top each cutlet with 2 slices ham, 2 T. cheese, and a pineapple ring.   Place the skillet in the oven and bake for about 15 minutes or until the chicken is cooked through.    Garnish with sliced green onions if desired.

Honey Beer BBQ Chicken Skewers

Honey Beer BBQ Chicken Skewers

Honey Beer BBQ Chicken Skewers

 

1½ pounds chicken breasts (boneless and skinless, cut into 1½ inch cubes)

3 cloves garlic (minced)

¾ C. beer

⅓ C. honey

1 tsp. red pepper flakes

1 tsp. Dijon mustard

¼ C. soy sauce (low sodiumgri)

1 T. olive oil

2 T. fresh cilantro (chopped)

 

If you’re using wooden skewers, soak them in water for at least 30 minutes prior to threading the chicken. This helps to prevent the skewers from catching fire or burning while grilling. In a medium bowl, whisk together garlic, beer, honey, red pepper flakes, Dijon mustard, olive oil and low-sodium soy sauce. Add the cubed chicken to the marinade, ensuring all pieces are fully submerged. Cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours, up to 24 hours for best results. Preheat your grill to a medium-high heat, around 375°F (190°C). A hotter grill ensures a nice sear on your skewers, locking in those succulent flavors. Thread about 5 pieces of chicken onto each skewer. Do not throw away the leftover marinade.  In a small saucepan, bring the leftover marinade to a boil for at least 5 minutes to eliminate any potential bacteria. Place the chicken skewers on the grill and cook, turning every couple of minutes. If desired, you can also brush the pre-cooked leftover marinade over the chicken for added flavor. Use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F (74°C). Once off the grill, garnish your skewers with chopped cilantro and serve.

Creamy Parmesan Garlic Mushroom Chicken

Creamy Parmesan Garlic Mushroom Chicken

Creamy Parmesan Garlic Mushroom Chicken

 

4 boneless skinless chicken breasts, thinly sliced

2 T. Olive oil

Salt Pepper

8 ounces sliced mushrooms

 

Creamy Parmesan Garlic Sauce:

1/4 C. butter

2 garlic cloves minced

1 T. flour

1/2 C. chicken broth

1 C. heavy cream or half and half

1/2 C. grated parmesan cheese

1/2 tsp. garlic powder

1/4 tsp. pepper

1/2 tsp. salt

1 C. spinach chopped

 

In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside. To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.

Best Chicken and Leek Casserole

Best Chicken and Leek Casserole

Best Chicken and Leek Casserole

 

olive oil, for cooking

8 chicken thighs, (with or without skin)

1 shallot, finely diced

3 medium sized leeks, thoroughly washed and chopped into rounds

250 g button mushrooms, sliced

several stems fresh thyme, de-stalked

zest of half a lemon

80 ml (1/3) C. dry white wine

250 ml (1 C.)  chicken stock

250 ml (1 C.) fresh cream

salt and freshly ground black pepper

flat leaf parsley, to finish

 

Heat 15 ml olive oil in a large based frying pan. Season the chicken with salt and black pepper. Brown on both sides until golden. Remove from the pan and set aside. Add the shallot and leeks to the pan and sauté for several minutes or until softened. Add the mushrooms and cook on a medium-high heat until all the liquid has reduced. Season with salt, black pepper, thyme and lemon zest. Deglaze the pan with the wine. Reduce down by half and then add the chicken stock and cream. Return the chicken pieces to the pan, cover partially with a lid and simmer for about 40 minutes until the sauce has thickened and the chicken is cooked through. (I usually turn the chicken over once during the cooking time to ensure the flavours is evenly absorbed) If you’re going to be eating the skin, I’d suggest you place the dish under the grill for several minutes to crisp up the skin. Scatter with plenty of flat leaf parsley and serve immediately.

Olive, Feta and Herb Muffins

Olive, Feta and Herb Muffins

Olive, Feta and Herb Muffins

 

2 tsp baking powder

8 3/4 oz of plain flour

1/2 tsp salt

1/2 tsp black pepper, freshly ground

1 1/2 oz of cheddar, grated

3 free-range eggs, beaten

8 T. of semi-skimmed milk

1 2/3 fl oz of extra virgin olive oil

3 1/2 oz of black olives, pitted and sliced

1 T. of tarragon, chopped

2 T. of flat-leaf parsley, chopped

1/4 bunch of thyme, leaves only

3 1/2 oz of feta

1 3/4 oz of cream cheese

1 1/2 oz of pumpkin seeds

butter for greasing

 

Preheat the oven to 180°C/160°C fan/Gas mark 4 and butter a standard-size 12-hole muffin tin.  To make the muffin mixture, mix the flour, baking powder, salt and pepper together with the cheddar cheese in a large mixing bowl Stir the eggs, half the milk, oil, olives, parsley, tarragon and thyme together, then add the dry ingredients, prepared in Step 2 and lightly mix together until just combined Separately mix the feta, cream cheese and another 2 T. of milk together to form a paste. Half fill each mould in the muffin tin with the muffin mixture, add one twelfth of the feta mixture to each muffin, then top each with the remaining muffin mixture Sprinkle with pumpkin seeds, then place in the oven for 15-20 minutes or until a skewer comes out clean. Leave the muffins to cool in their tin

Citrus Salad with Spiced Vanilla Syrup

Citrus Salad with Spiced Vanilla Syrup

Citrus Salad with Spiced Vanilla Syrup

 

1/2 C. sugar

1 vanilla bean, split, seeds scraped out and reserved

4 whole allspice

2 green cardamom pods, crushed to release seeds

2 grapefruit, preferably 1 pink and 1 white

1 1/2 pounds blood oranges (all one variety, or a mix of Moro, Sanguinelli, and Tarocco, if available)

Zest of 1/2 lime (use a five-hole zester)

 

In a small saucepan, heat sugar with 1/2 C. water, the vanilla-bean pod and seeds, and spices over high heat until sugar dissolves. Remove from heat, steep 30 minutes, then strain. Meanwhile, cut peel (including all white pith on outside of fruit) from grapefruit, following curve of fruit. Slice grapefruit crosswise into rounds about 1/4 in. thick, removing any seeds. Arrange on a large platter. Repeat with oranges. Drizzle citrus with about 1/3 C. spiced syrup. Scatter lime zest on top. Serve with a little more syrup if you like.

Mini Tarte Tatins with Caramelized Shallots

Mini Tarte Tatins with Caramelized Shallots

Mini Tarte Tatins with Caramelized Shallots

 

1 T. extra-virgin olive oil

1 T. butter

1 ⅓ pounds shallots, peeled, trimmed, and halved lengthwise

1 ½-2 T. honey

3-4 fresh thyme sprigs

½ tsp. dried tarragon leaves

1 tsp. kosher salt

Freshly ground black pepper

1 tsp. balsamic vinegar

4 ounces goat (or feta) cheese

¾ of 1 (14-ounce) package frozen all-butter puff pastry dough, defrosted and cut into 12 squares (or frozen puff pastry rounds can also be used)

Caramel

¼ C. sugar

1 T. water

1 ½ tsp. butter

1 tsp. balsamic vinegar

 

Preheat oven to 400°F.  Grease a muffin pan or silicone mold with non-stick cooking spray; set aside.  Heat a large skillet over medium-high heat; add butter and olive oil, swirling to melt and blend together. Add shallots, honey, herbs, salt, and pepper. Sauté until shallots are golden brown and nicely caramelized, about 7-8 minutes. Add 1 tsp. balsamic vinegar and continue to cook for another 1-2 minutes. Remove from heat and set aside.  To prepare the caramel, place sugar and water in a heavy-bottomed small saucepan over medium heat. Swirl the pan to blend; do NOT stir. Cook for about 6-7 minutes, swirling occasionally as the sugar melts and begins to bubble and the mixture begins to gain color. Watch carefully – caramel can burn quickly! When caramel turns a deep amber color and becomes fragrant, immediately remove from heat and add butter and vinegar. The mixture will bubble vigorously. Return to heat and whisk quickly to blend for a minute.  Divide caramel amongst greased muffin C. (about 1 tsp. per C.).  Place 3-4 of the shallot halves round-side down in each muffin C. on top of the caramel. Top with a small slice of cheese. Place puff pastry squares (or rounds) on top of the shallots, using the tip of a knife to tuck in the corners and edges. Bake for 15-20 minutes — pastry should be nicely browned on top. Cool for 10-15 minutes. Use a mini-spatula to help unmold each Tatin (or easily pop them out if using silicone), inverting the Tatins onto a platter.  Serve warm or at room temperature with a green salad.

Orange Creamsicle Sugar Cookies

Orange Creamsicle Sugar Cookies

Orange Creamsicle Sugar Cookies

 

6¼ C. cake flour

1 tsp. salt

½ tsp. baking soda

½ tsp. cream of tarter

1 C. butter, softened

1¼ C. sugar + ¼ C.

¾ C. powdered sugar

¾ C. canola oil

2 T. fresh orange juice

1 T. orange zest

⅛ tsp. orange extract, optional

1 tsp. vanilla, optional

2 eggs

 

6 ounces white chocolate chips

1 (8 ounce) package cream cheese, softened

¼ C. butter, softened

2 T. fresh orange juice

⅛ tsp. orange extract

3 C. powdered sugar

orange food coloring, if desired

 

Preheat your oven to 350 degrees. In a medium size mixing bowl, mix your flour, salt, baking soda & cream of tarter. Set aside. In a stand mixer, cream the butter, 1¼ C. sugar & the powdered sugar for about 2 minutes. Slowly add the oil, orange juice, orange zest, orange extract & vanilla. Beat in the eggs one at a time. Slowly add the flour mixture to the wet ingredients (scrape the sides of the bowl as needed). Roll the dough into 2″ balls and place on a parchment lined cookie sheet. Add the remaining ¼ C. sugar to a bowl or small dish. Use the bottom of a drinking glass (about 2½” in diameter) & dip it into the sugar then press (the sugar coated, bottom of the glass) into the ball of cookie dough until it’s about ½” thick (the dough will form a jagged edge). Bake the cookies for 8 minutes (you don’t want to over bake or they will be dry). Gently remove the cookies from the pan onto a cooling rack to let them cool. When cool, place in an airtight container and place in the fridge. FOR THE FROSTING: Place the white chocolate in a medium sized microwave safe dish. Melt according to the package directions. Let the chocolate cool for 3 minuets then beat in the cream cheese, butter, orange juice & orange extract. Beat on medium speed until well blended. Slowly add the powdered sugar and beat well. Add food coloring if desired.(If the frosting has small clumps, microwave for 30 seconds, stir, then microwave for 30 more seconds. The frosting will be slightly more runny but will set up firm again.) Frost the cookies, then let them chill in the fridge. Store in an airtight container in the fridge. Cookies are best cold.

Gorgeous Veggie Board

Gorgeous Veggie Board

Beet Hummus

 

1 roasted beet peeled and chopped

1 can chickpeas (15 oz) drained

2/3 cup tahini

2-3 zest & juice lemons about 1/3 cup of lemon juice

2 cloves garlic chopped

1/3 cup olive oil

1 teaspoon cumin or more to taste

1 teaspoon kosher salt

1 handfull chopped herbs

 

Combine the chickpeas, tahini, beet, lemon juice, garlic, cumin, and salt in the bowl of a food processor. With the motor running, slowly drizzle in the olive oil and blend until smooth. Taste and adjust seasoning as needed, adding more olive oil, lemon juice, garlic, cumin or salt as needed. I like mine extra garlicky and lemony! Serve in a bowl and sprinkle parsley, za’atar, lemon zest, nuts, big salt flakes or anything else your heart desires. I think swirls of olive oil look dreamy in the dish and taste fantastic. See my pics for different topping options are omit toppings all together.

 

Everything Bagel Hummus

 

1 can chickpeas, rinsed and drained

2 teaspoons garlic

¼ cup tahini

1 tablespoon olive oil

1 lemon, juiced

2 tablespoons water

1 tablespoon Everything Bagel Seasoning

 

Combine all the ingredients in a food processor and mix until smooth. You may need to add a touch more water to get the consistency you want. After the rest of the ingredients are smooth add in the Everything Bagel Seasoning. Mix together but don’t break apart the spices too much. Serve with an additional sprinkle of Everything Bagel Seasoning on top.

Broken Glass Jello

Broken Glass Jello

Broken Glass Jello

 

(4) 3 ounce boxes Jello gelatin, assorted colors

4 C. boiling water

(2) .25 ounce envelopes unflavored gelatin

2 C. hot water

14 ounce can sweetened condensed milk

1 tsp. vanilla

 

Dissolve each 3 ounce box of jello into its own individual container, using 1 C. of boiling water per flavor (no more than 1-inch deep.) Chill until solid, about 3 hours or overnight.  Once solid, cut each of the different flavors into small square cubes. Using a 9×13 glass dish, gently mix the cubes together in an even layer (being very careful not to break or tear them.)  In a medium-sized bowl, dissolve 2 envelopes of unflavored gelatin in 2 C. of hot water. Let the hot mixture cool slightly and then whisk in a 14 ounce can of sweetened condensed milk and 1 tsp. vanilla.  Let mixture cool to the touch (If it’s too warm, it could melt the Jello cubes.) Then evenly pour the mixture over the cubes of Jello. Chill in the refrigerator overnight. Cut into squares and serve. 24 servings:  Calories: 54kcal |  Fat: 1g | Saturated Fat: 1g

French Dip Braid

French Dip Braid

French Dip Braid

 

1 yellow onion, thinly sliced

1/2 C. beef broth

Salt, to taste

Pepper, to taste

1 can crescent sheet or rolls

2 T. mayonnaise

1 T. fresh horseradish, grated

7 slices Swiss cheese

8 ounces roast beef deli slices

Egg wash (1 egg plus 1 T. water)

 

Preheat oven to 375°F. Lightly grease a baking sheet and line with parchment paper. In a large skillet over medium-low heat, sauté onions until golden brown and caramelized, about 20 to 30 minutes. Remove onions from skillet and deglaze pan with beef broth, scraping up any brown bits. Add a 1 pinch of black pepper. This liquid will be our “jus.” Allow onions to cool slightly before using. On the prepared baking sheet, roll out the crescent dough. Use a pizza cutter to cut 10 slits on either side of the dough. They should go about 2 inches toward the center of the dough. Spread mayonnaise along the center of the dough then sprinkle with fresh horseradish.

Lay 3 pieces of Swiss cheese followed by the roast beef on top. Next, add the remaining 4 pieces of cheese and the onions. Wrap up the braid by alternating each side of the dough, laying one piece over the other to give a braided effect. Crimp to close the top and bottom of the loaf. Brush the entire braid with egg wash, and bake for 15 to 20 minutes. Cut slices and serve with “jus,” or drizzle “jus” over entire braid. Enjoy!

Cheddar Cheese and Rosemary Biscuits

Cheddar Cheese and Rosemary Biscuits

Cheddar Cheese and Rosemary Biscuits

2 C. flour
1 1/2 tsp. baking powder
1 tsp. baking
10 ounces of cold butter cut into cubes
1/2 C. buttermilk (buttermilk)
2 eggs
1 C. shredded Cheddar cheese
2 T. minced rosemary
1 egg, beaten

 

Preheat oven to 425 degrees. In a blender container mix table, the dry ingredients in medium speed, then add the diced butter until the butter pieces reach the size of a pea.. Add cheddar cheese and rosemary to the flour mixture. In a separate bowl, mix the buttermilk with the eggs and beat slightly. Add this to the original combination of flour and butter and continue mixing until the hydrated flour, not mix too. Remove the mass and took a floured surface. The knead about 5 times to finish incorporating ingredients. Stretch the dough to a rectangle approximately 2 inches thick and with a circular mold cookie biscuits we get the quantity, possible. Form another rectangle and repeat the same process. Get a tray and baking paper and put some dusted flour on the tray. Place the C.cakes and brush paint a coat of beaten egg. Bake for about 25 minutes.

Caribbean Green Seasoning

Caribbean Green Seasoning

Caribbean Green Seasoning

 

1 bunch cilantro

1/2 bunch parsley

2 stalks celery

3 green onions/scallion

10 cloves garlic

1 small onion

1 inch ginger

8 sprigs thyme

 

To prepare green seasoning you can use a blender or the food processor, if you use a blender then you will need to add a little water to get the blender going. Roughly chop up the cilantro, parsley, celery, green onions, remove stems from the pepper and add to the blender, along with the garlic, onion, ginger, thyme. Process until the mixture looks pureed like baby food. If you are using a food processor then you will not need to add water, process until the seasoning looks like pureed baby food, scrape down sides and process again. If you are using a food processor then you will not need to add water, process until the seasoning looks like pureed baby food, scrape down sides and process again. To use your green seasoning, use about 2 T. of green seasoning per recipe. You can prepare in large batches and freeze them in ice cube trays, after they are frozen, remove the cubes from the trays and store in freezer bags.