German Cabbage and Dumplings

German Cabbage and Dumplings

German Cabbage and Dumplings

 

For the Dumplings:

1 C. all-purpose flour

1 tsp. dried thyme or parsley

3/4 tsp. black pepper

1/2 tsp. salt

1/2 tsp. baking powder optional

1/4 tsp. baking soda optional

2 large eggs whisked and at room temperature

1 –3 T. milk as needed

For the Cabbage:

4 T. unsalted butter divided

1 large onion roughly chopped

1 medium cabbage chopped into large chunks

1/4 C. vegetable or chicken stock

1/2 tsp. garlic powder

Kosher salt and freshly cracked black pepper to taste

1 T. fresh parsley roughly chopped (for garnish)

 

To Make the Dumplings: In a large bowl, combine the flour, thyme (or parsley), black pepper, and salt. If you prefer lighter dumplings, mix in the optional baking powder and baking soda. Create a well in the center of the dry ingredients and pour in the whisked eggs. Stir until a stiff dough forms. If the dough feels too dry, add milk, one T. at a time, until it reaches the right consistency. Bring a pot of salted water to a boil. Drop T.-sized portions of dough into the boiling water. Dip the spoon in hot water between each scoop to prevent sticking. Once the dumplings float to the surface, they are fully cooked. Remove them with a slotted spoon and set aside on a plate.

 

To Make the Cabbage: In a large pot, melt 2 T. of butter over medium heat. Add the onion and a pinch of salt, cooking until softened and lightly golden, about 8–10 minutes. Add the remaining butter, chopped cabbage, stock, garlic powder, salt, and pepper. Stir everything to combine. Bring the mixture to a simmer, cover with a lid, and cook until the cabbage is tender. Once the cabbage is cooked, gently fold in the dumplings. Toss everything together to combine. Adjust seasoning with additional salt and pepper if needed, garnish with fresh parsley, and serve.

Prosciutto Rolls

Prosciutto Rolls

Prosciutto Rolls

 

2 T. extra virgin olive oil

2 tsp. grated lemon zest

1 T. fresh lemon juice

6 ounces soft goat cheese, at room temperature

2 cloves garlic, peeled and pressed through a garlic press (or finely minced)

12 slices (not paper-thin) prosciutto, halved crosswise

½ C. fig preserves

½ bunch arugula, trimmed

Freshly ground black pepper

 

In a small bowl, whisk together the oil, lemon zest and lemon juice. Set aside. In another bowl, mix the goat cheese and garlic together until well blended. Set aside. Spread a layer of the goat cheese mixture on each piece of prosciutto, then spread a layer of fig preserves over the goat cheese and top with a few arugula leaves to cover the preserves. Drizzle some of the vinaigrette down the length of the prosciutto and add a light sprinkle of ground black pepper. Roll the prosciutto up around the filling and arrange on a platter, seam side down. Garnish with a slice of lemon if you wish.

Italian Sausage & Shell Pasta Soup

Italian Sausage & Shell Pasta Soup

Italian Sausage Soup

 

8 ounces hot Italian turkey sausage or 8 ounces sweet Italian turkey sausage

2 C. fat free chicken broth

1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic

1⁄2 C. uncooked small shell pasta

2 C. bagged baby spinach leaves

2 T. grated fresh parmesan cheese or 2 T. romano cheese

2 T. chopped fresh basil

 

Heat a large saucepan over medium heat. Remove casings from sausage. Add sausage to pan, and cook about 5 minutes or until browned, stirring to crumble.

Drain, return to pan. Add broth, tomatoes and pasta to pan, bring to a boil over high heat. Cover, reduce heat and simmer 10 minutes or until pasta is done. Remove from heat, stir in spinach until wilted. Sprinkle each serving with cheese and basil.

 

4 servings (1 ½ C.), 218, 7.1g fat, 1.6 fiber

Mix-In-The-Pan Frittata

Mix-In-The-Pan Frittata

Mix-In-The-Pan Frittata

 

4 eggs, lightly beaten

1⁄2 C. mayonnaise

1⁄2 C. milk

2 C. frozen hash browns

1 C. chopped meat, any variety

2 C. broccoli florets (or any veggie)

1 medium onion, chopped

4 ounces green chilies

1 C. cheese, shredded

seasoning salt

pepper

 

PREHEAT oven to 400°F Combine eggs, mayo and milk in greased 3-qt. baking dish. Add hash browns, meat, vegetables, seasoning salt, pepper and 1/2 of the cheese; mix until well blended. SPRINKLE with 1/2 cheese. BAKE 35 to 40 minute or until center is set.

Crostini with Peaches, Ricotta, Prosciutto, Honey and Basil

Crostini with Peaches, Ricotta, Prosciutto, Honey and Basil

Crostini with Peaches, Ricotta, Prosciutto, Honey and Basil

 

1 large baguette

2-3 peaches, depending in their size; sliced thinly

about 1/2 C. ricotta, depending on how large your bread is

4oz prosciutto

honey for drizzling

chopped fresh basil for topping

lemon; optional to squeeze over top of the crostini

 

Slice the baguette on an angle to cut about 1/2 inch slices. Drizzle both sides with olive oil. Place on a grill and grill both sides until both sides have slight grill marks. Allow to cool. Scoop some ricotta onto each slice. Top with a small piece of the prosciutto. Then top that with a slice of the peach. Drizzle with honey. Sprinkle with chopped basil. Add a squeeze of fresh lemon juice; optional.

Gruyere Cheese Crackers

Gruyere Cheese Crackers

Gruyere Cheese Crackers

 

4 T. unsalted butter, at room temperature

8 ounces gruyere, finely grated

½ tsp. salt

1 C. all-purpose flour

1-2 T. cold milk

salt for dusting

 

In a stand mixer, cream together the butter and grated cheese until smooth. It shouldn’t take long. Mix the salt together with the flour, then add it to the mixer. Mix on low-speed until mostly incorporated — it’s okay to be a little bit crumbly. Add milk, one T. at a time, until the dough comes together. It should not be sticky, but should hold together in a ball. Form the dough into a disk and wrap in plastic wrap. Chill for 30+ minutes. When the dough has chilled, preheat the oven to 400 F. On a lightly floured surface, roll the dough out very thin — ⅛” or less. Cut it into your desired shape, prick a hole into the middle of each cracker, sprinkle salt all over, and bake on a parchment-lined cookie sheet for 10-11 minutes. Let the crackers cool at least 5 minutes before eating.

Hamburger Mushroom Bake

Hamburger Mushroom Bake

Hamburger Mushroom Bake

 

1 pound of lean ground beef

6 ounces of cream cheese

3 eggs

5 C. of sliced mushrooms

2 T. of butter

1 tsp. of dried parsley

Salt and pepper to taste

Grated cheese of your choice (optional)

 

Preheat your oven to 350°F (175°C) and grease casserole dish. In a large skillet, cook the lean ground beef over medium heat until it browns. Season with salt and pepper. Set aside. Using a food processor, blend the cream cheese and add the eggs one at a time until a smooth mixture forms. Pour this creamy mixture over the ground beef and stir well to combine. Transfer the ground beef and cream cheese mixture into casserole. In the same skillet, melt the butter over medium heat, and cook the sliced mushrooms until they soften and turn a golden brown color. (Optional: add some garlic to mushrooms in this step.) Sprinkle the mushrooms with salt, dried parsley, and black pepper. Place the sautéed mushrooms on top of the hamburger and cream cheese mixture in the casserole dish. If you prefer, you can also add grated cheese on top. Bake the casserole for approximately 20 to 25 minutes, or until it sets. Be careful not to overcook it.

Hibiscus Lemon Bars

Hibiscus Lemon Bars

Hibiscus Lemon Bars

 

1/2 C. 1 stick unsalted butter, room temperature

1/4 C. sugar

1 C. flour

pinch of salt

1 tsp. vanilla bean paste

 

1/2 C. fresh squeezed lemon juice

1 T. dried hibiscus or hibiscus tea

3 large eggs

1 1/2 C. sugar

1/2 C. flour

garnish

confectioner’s sugar

 

Set oven to 350F. Cream the butter, sugar, and vanilla together. I did this in my stand mixer. Add in the flour and salt, and mix just until combined. Press the dough into a 9×9 baking pan. I lightly flour my fingers so they don’t stick to the dough. Press it evenly across the bottom of the pan. Chill for 15 minutes. Bake the crust for 15 minutes until it is just lightly browned. Set it aside to cool, but leave the oven on. Meanwhile make the filling. Stir the hibiscus into the lemon juice and let sit for 15 minutes until it is a dark pink color. Then strain it and discard the hibiscus. Whisk the eggs and sugar together until well blended. Stir in the lemon juice and then blend in the flour. Pour the filling over the crust and return to the oven to bake for another 20-25 minutes, until the center of the filling is set and not jiggly. Let cool fully before slicing. Dust with powdered sugar before serving.

Nasturtium Butter

Nasturtium Butter

Nasturtium Butter

 

1/3 C. Chopped Nasturtium Flowers

1/4 lb (1 stick) real butter

1/2 clove fresh garlic, crushed and minced

1 tsp onion stem minced

1 tsp fresh flat leaf parsley minced

1/2 tsp fresh thyme, minced

 

Fold together and chill, covered. Serve on warm bread, cooked vegetables or use this as a pasta sauce.

Dill Delight Radish and Cucumber Salad

Dill Delight Radish and Cucumber Salad

Dill Delight Radish and Cucumber Salad

 

6 mini or Persian cucumbers, sliced about 1/8th-inch thick

12 to 16 radishes, about 1/2 lb (226 g), sliced about 1/8th-inch thick

3 T. (9 g) fresh dill leaves, chopped

1 T. (3 g) fresh chives, chopped

Flaky sea salt, to taste

Freshly ground black pepper, to taste

 

1/4 C. (60 ml) avocado or olive oil

3 T. (45 ml) whole grain mustard

3 T. (45 ml) honey

1 to 2 T. (15 to 30 ml) fresh lemon juice, to taste

1 tsp white wine vinegar

1/4 tsp black pepper

Pinch of coarse salt

 

In a large bowl, gently toss together the cucumbers, radishes, dill, and chives. Season with salt and pepper to your taste. Set this aside for now. In a medium bowl, whisk together the olive oil, mustard, honey, lemon juice, vinegar, pepper, and salt. Drizzle the dressing over the cucumber and radish mixture, then toss gently until everything is well coated. Adjust any seasonings, if needed. Cover the bowl with plastic wrap or a lid and place in the refrigerator for about 30 minutes to allow the flavor to marinate. Serve the salad chilled.

German Onion Pie

German Onion Pie

German Onion Pie

 

1 9-inch pie crust

1 pound onions, cut into rings (mix different varieties for color and texture)

½ pound bacon, cubed

½ C. heavy cream

⅓ C. fat-free sour cream

2 eggs

¼ tsp. nutmeg

Salt and pepper to taste

 

Preheat your oven to 395°F. Place your pie crust into a pie dish and set it aside. In a large microwave-safe bowl, place the onion rings and top them with the cubed bacon. Lightly coat the onion and bacon mixture with cooking spray, then microwave on high for 10 minutes. In a separate large mixing bowl, whisk together the heavy cream, sour cream, eggs, nutmeg, salt, and pepper until smooth. Combine the onion and bacon mixture with the cream mixture, stirring until well-blended. Pour the mixture into the prepared pie crust. Bake in the preheated oven for 40 minutes, or until the filling is set and the top is golden brown.

Candied Bacon Crackers

Candied Bacon Crackers

Candied Bacon Crackers

 

1 lb bacon

1 C. brown sugar

1 tsp chili powder

1 box buttery crackers

 

Preheat the oven to 350°F (175°C). Cut the bacon into small pieces. In a bowl, mix the brown sugar and chili powder until well combined. Dip each piece of bacon into the sugar mixture, ensuring it’s fully coated, then place it on top of a cracker. Bake in the preheated oven for 10-15 minutes, or until the bacon is crispy. Allow the crackers to cool before serving.

Elderberry Syrup

Elderberry Syrup

Elderberry Syrup

2 C. dried elderberries

4 C. cold water

2-3 dried ginger root

1 cinnamon stick

1 C. honey

1 C. vodka or brandy

 

Combine berries and herbs with cold water in pot to boil. Reduce heat and allow to simmer. Remove and allow to sit for one hour. Strain berries with cheese cloth.  0ne liquid has cooled, stir in honey. Add vodka or brandy if wanting to increase shelf life. Bottle in a sterilized jar.

Dandelion Cupcakes with Lemon Buttercream Frosting

Dandelion Cupcakes with Lemon Buttercream Frosting

Dandelion Cupcakes with Lemon Buttercream Frosting

 

1½ C. all-purpose flour

¼ tsp baking soda

½ tsp baking powder

¼ tsp salt

3/4 C. butter 1½ sticks (at room temperature)

½ C. sugar

½ C. honey

3 large eggs

½ C. buttermilk

1 lemon zested

¾ C. dandelion petals

 

1/2 C. butter 1 stick (at room temperature)

1 lemon zested and juiced

pinch salt

2-3 C. powdered sugar to desired consistency

 

Preheat the oven to 350° F (176° C). Line a 12 muffin tin with baking C.. In a medium bowl, combine the flour, baking powder, baking soda, and salt. With a mixer, cream the butter and sugar together for approximately 1 minute, or until light and fluffy. Add in the honey and mix until fully incorporated. Add in the eggs one at a time, then turn the mixer off and scrape the bottom and sides of the bowl to make sure there isn’t any unmixed butter and sugar. With the mixer on low speed, add the buttermilk and flour mixture a little at a time, alternating between each. Mix until evenly distributed.

Add in the lemon zest and dandelion petals, making sure they are evenly incorporated and aren’t clumped together. Fill each lined muffin tin with ¼ C. of the batter and bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.

Allow the C.cakes to cool in the pan for 15 minutes, then they can be placed carefully on a wire rack to cool for another 30 minutes. While the C.cakes cool, prepare the frosting.

 

Lemon Buttercream Frosting

 

In a medium mixing bowl, combine the butter, lemon juice, lemon zest, and salt.

Using an electric mixer on medium speed, mix thoroughly until smooth and creamy. Add in the confectioner’s sugar ½ C. at a time, mixing in between until the desired consistency is reached. Spread the frosting evenly over the top of the C.cakes. Garnish the C.cakes with dandelion petals or flowers if desired.

Grated Egg Avocado Toast

Grated Egg Avocado Toast

Grated Egg Avocado Toast

 

2 hard boiled eggs

2 slices bread

1 avocado

1 T.  butter

pinch coarse sea salt

 

Grate hard boiled egg on fine side of cheese grater. Toast bread in toaster Remove pit from avocado and slice. Butter toast and top with 1/2 sliced avocado, grated hard boiled egg and a pinch of coarse sea salt

 

Sweet & Spicy – Add a dash of hot sauce and a drizzle of honey

Guacamole – Mash avocado with 2 T.  of salsa or picante sauce and make a quick guacamole

Veggies – Add tomato slices and spinach leaves under your ripe avocado slices for a little acidity and texture

Everything – Add a sprinkle of Everything Bagel seasoning instead of the coarse sea salt

Original – the original TikTok version from Sarah Thomas-Drawbaugh of “Healthyish” had Kewpie Mayonnaise and Sriracha

Fancy Bread – skip your normal toast and go for an artisanal bread like you would get at Panera or even a simpler a sourdough bread

Salmon + More – Add a schmear of cream cheese, a thin layer of smoked salmon and then top with your creamy avocado slices and grated egg

Creamy Tomatillo Dressing

Creamy Tomatillo Dressing

Creamy Tomatillo Dressing

 

1 batch Ranch Buttermilk Dressing

3-5 tomatillos (quartered)

1 handful of cilantro

1 jalepeno (optional)

juice of 1 lime

salt & pepper to taste

 

Blend all ingredients in blender and chill for 2 hours before serving.  This ranch is for drizzling on top of each slice of casserole after it’s been cooked right before serving.

 

Sour cream for 3rd layer (I use almost a whole small container of sour cream)

 

To create your bake: Layer cilantro lime rice, then grilled chicken, then sour cream, mango salsa (we buy prepared from deli), cover the top with shredded pepperjack cheese. Bake at 350 degrees until heated through, about 20 min. Then turn on broil until the cheese crisps a little. When serving, drizzle tomatillo dressing on top and ENJOY!

Lamb’s Quarters and Tomatoes with Eggs

Lamb’s Quarters and Tomatoes with Eggs

Lamb’s Quarters and Tomatoes with Eggs

 

6 C. greens, cleaned of stems and damaged leaves

1/2 C. diced onion, 1/4” dice

1 T. olive oil

Salt

Freshly ground black pepper

1 C. diced fresh tomato, 1/4” dice

2 T. minced fresh mint or basil

4 eggs

 

Blanch greens in boiling salted water for 30-45 seconds. Drain, rinse with cold water, and squeeze out as much water as you can from greens (do this in batches using your hands or all at once using a clean dish towel). Roughly chop the blanched greens. Sauté onion, lightly seasoned with salt and freshly ground black pepper, in olive oil. When onions begin to turn golden, add chopped greens and tomato. Mix well. When greens are hot, taste and add salt or freshly ground black pepper as needed. Stir in mint or basil. Spread greens evenly over bottom of the pan and make an indentation for each egg in greens. Break one egg into each hole, lightly season with salt, turn heat down to low, and cover pan. Cook until egg whites just solidify and yolks are still liquid. Serve immediately.

Creamsicle Protein Shake

Creamsicle Protein Shake

Creamsicle Protein Shake

 

1 C. orange juice your favorite, I used no pulp

1 C. bananas frozen

1 C. ice

½ C. unsweetened unflavored almond milk I used unsweetened

¼ C. Greek yogurt I used Fage 0%

1 envelope Orange Crush on-the-go drink packet get it here

1 scoop protein powder unflavored or vanilla. I like it better with unflavored.

 

Read notes above regarding the orange Crush add-in. In the C. of your or blender, add all the ingredients. Pulse until smooth and creamy. Pour into glasses and serve immediately. You can add more almond milk if you want the smoothie thinner. Or, add more banana or yogurt if you want it creamier.

Ham Hock & Beans

Ham Hock & Beans

Ham Hock & Beans

 

1 lb. dried Great Northern beans

Cold water

2 T. olive oil

1 large onion, diced

1 stalk celery, diced

4 cloves garlic, minced (about 4 tsp. total)

4 C. low-sodium chicken broth

1 smoked ham hock (about 10-12 ounces)

1 dried bay leaf

1 fresh thyme sprig (or about ½ tsp. dried thyme)

8 ounces cooked, diced ham

Garnish: hot sauce; chow-chow; apple cider vinegar; chopped fresh herbs; chopped onion

Optional, for serving: cornbread

 

Place beans in a large bowl or pot. Cover with cold water by 2 inches. Cover and let stand overnight. Drain and rinse the beans. Heat olive oil in a large Dutch oven over medium-high heat. Add the onion and celery; cook until the vegetables start to soften, about 5 minutes. Add the garlic; cook for 30 more seconds, stirring constantly. Add the beans, broth, ham hock, bay leaf, thyme, and ground black pepper to taste. Do not add salt at this time. Pour in enough cold water to cover the beans by about 1 inch. Give everything a good stir. Bring the mixture to a boil, then reduce the heat to low or medium-low so that the liquid is at a gentle simmer. Partially cover the pot with a lid, allowing some of the steam to escape. Simmer for about 1 hour, stirring occasionally. If the beans start to look dry, add more water to keep them covered. If there’s more liquid in the pot than you would like, remove the lid completely.  Stir in about a tsp. of salt. Add the diced ham. Continue simmering for 30-45 more minutes, until the beans are tender. Discard ham hock, bay leaf, and thyme sprig. Use the back of a spoon or a potato masher to mash some of the beans, thickening the broth. Taste and season with additional salt and pepper, if necessary. mLadle into bowls. Garnish with hot sauce, chow chow, a splash of vinegar, herbs, and/or chopped onion. Serve with a side of cornbread.

 

Slow Cooker Method: after soaking the beans, place all of the ingredients in a Crock Pot. Cover and cook on HIGH for 4-5 hours, or on LOW for 8-10 hours, until the beans are tender. Season with about 1 tsp. of salt and add the diced ham during the final 1-2 hours of cooking time.

Hamburger Casserole with Noodles

Hamburger Casserole with Noodles

Hamburger Casserole with Noodles

 

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

4 slices bacon, chopped

1 lb. ground beef

1 medium onion, diced

1 C. diced celery (about 3 stalks)

1 medium green bell pepper, seeded and diced

2 cloves garlic, minced or pressed

1 (15 ounce) can tomato sauce

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

1 T. tomato paste

2 tsp. brown sugar

1 tsp. chili powder

¼ tsp. dried oregano

¼ tsp. ground cumin

Pinch cayenne

Kosher salt and ground black pepper, to taste

2 C. grated sharp cheddar cheese

 

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

Zucchini Galette

Zucchini Galette

Zucchini Galette

 

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

½ 15 oz. package rolled, refrigerated, unbaked piecrust

¾ C. ricotta cheese

¾ C. Parmesan cheese

1 C. shredded mozzarella cheese

1 clove garlic, minced

1 T. olive oil

2 tsp. finely shredded lemon peel

1 T. lemon juice

Salt and pepper to taste

1 egg yolk

Fresh herbs, finely chopped

 

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

No Peek Chicken & Rice

No Peek Chicken & Rice

No Peek Chicken & Rice

 

2 T. olive oil

2 lbs. boneless, skinless chicken thighs

½ tsp. paprika

½ tsp. garlic powder

½ tsp. salt

¼ tsp. pepper

1 small sweet onion, diced

1 C. diced carrots

1 C. diced celery

4 cloves garlic, minced

2 tsp. fresh thyme

1 ½ C. basmati rice

3 C. chicken broth

8 oz. heavy whipping cream

½ C. shredded Parmesan cheese

½ C. shredded Gouda cheese

Kosher salt

fresh cracked pepper

Fresh parsley, chopped for garnish

 

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

Summer Charcuterie

Summer Charcuterie

Summer Charcuterie

 

1 2 oz burrata

3 oz Boursin cheese

1 wedge Manchego cheese

1 small wedge Creamy Tuscano cheese

4 oz Brie cheese

4 oz goat cheese

½ c blueberries

¼ English cucumber, sliced

¼ c smoked salmon and dill dip

4 sheets prosciutto, torn

¼ c pistachios

¼ c mixed nuts

¼ c marcona almonds

1 nectarine

2-3 plumcots, sliced

¼ yellow watermelon, cubed

4-6 Parmesan crostini crackers

15 gluten free Milton’s Crackers

15 seed and grain cracker squares

15 sea salt crackers

Olive oil to drizzle

Empty Nester Charcuterie Board

Empty Nester Charcuterie Board

Empty Nester Charcuterie Board

 

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

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

½ C. hummus

1 pomegrante, split open

1 clump red grapes

½ red apple, sliced

½ orange, sliced

3 oz mini artisan crackers

3 oz Bello Rustrico crackers

3 oz mini bread sticks, or fresh bread, cubed

3 oz RW Garcia Organic Sweet Potato Crackers

Sweet Piquante Peppadews

Mixed nuts

2 Endangered Species dark chocolate candy bars

Fresh rosemary

Hash Brown Pork Skillet

Hash Brown Pork Skillet

Hash Brown Pork Skillet

 

4 C. frozen O’Brien potatoes, thawed

1 C. chopped onion

1 C. chopped green pepper

2 T. butter

2 C. shredded cooked pork

2 tsp. chicken bouillon granules

1/4 tsp. pepper

2 tsp. all-purpose flour

1/2 C. 2% milk

3/4 C. shredded cheddar cheese

 

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

One-Skillet Pasta

One-Skillet Pasta

One-Skillet Pasta

 

1-1/2 pounds ground turkey

1 medium onion, finely chopped

1 medium sweet red pepper, finely chopped

1 can (28 ounces) diced tomatoes, undrained

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

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

1 can (4 ounces) sliced mushrooms, drained

1 T. brown sugar

1 T. chili powder

8 ounces uncooked angel hair pasta

1 C. shredded cheddar cheese

 

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

Baked Goat Cheese Dip with Lemon and Thyme

Baked Goat Cheese Dip with Lemon and Thyme

Baked Goat Cheese Dip with Lemon and Thyme

 

10.5 ounces goat cheese log

4 ounces cream cheese, softened

¼ C. grated Parmesan cheese

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

1 clove garlic, peeled and roughly chopped

¼ tsp. coarse ground black pepper

¼ C. chopped fresh flat-leaf parsley

1 tsp. finely minced thyme

½ tsp. lemon zest

salt, to taste

crostini, crackers, or mini naan for serving

 

Preheat oven to 400ºF.

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

Creamy Lemon Smoothie

Creamy Lemon Smoothie

Creamy Lemon Smoothie

 

1 C. milk

½ C. plain Greek yogurt

3 T. fresh lemon juice

2 T. agave syrup or honey

1 ¾ C. ice cubes

 

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

Blooming Good Day Platter

Blooming Good Day Platter

Blooming Good Day Platter

 

4 strawberries

1 slice of watermelon

2 kiwis

1 slice of cantaloupe

2 slices of mango

33 mini candy eyes

50 grams dark chocolate

curved sprinkles

 

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

Huevos Rancheros (“Bacon and Eggs”) Foil Packets

Huevos Rancheros (“Bacon and Eggs”) Foil Packets

Huevos Rancheros (“Bacon and Eggs”) Foil Packets

 

2 6-inch corn tortillas

1 refried beans

2 large eggs, preferably organic

Coarse salt and freshly ground black pepper

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

1 scallion, trimmed, white and green parts thinly sliced

2 strips cooked bacon, chopped into bits

 

Pico de gallo, salsa, or hot sauce

Sour cream

2 sprigs fresh cilantro (optional)

 

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

Brisket Scones

Brisket Scones

Brisket Scones

 

2-1/3 C. all-purpose flour

2 T. sugar

1-1/2 tsp. baking powder

1-1/4 tsp. sea salt

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

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

1/4 C. finely diced red onion

1 large egg

2/3 C. buttermilk

 

1 egg yolk

1 T. heavy cream

 

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

Tsukune – Tokyo Style Grilled Chicken Dumplings

Tsukune – Tokyo Style Grilled Chicken Dumplings

Tsukune – Tokyo Style Grilled Chicken Dumplings

 

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

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

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

1 tsp. minced peeled fresh ginger

1/2 tsp. freshly ground black pepper

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

1/2 tsp. ground coriander

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

2 tsp. cornstarch

1 egg white

 

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

Wood-Grilled Gazpacho with Serrano Ham Crisps

Wood-Grilled Gazpacho with Serrano Ham Crisps

Wood-Grilled Gazpacho with Serrano Ham Crisps

 

1 medium sweet onion

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

3 cloves garlic, peeled

6 luscious ripe tomatoes (about 2 pounds)

1 red bell pepper

1 poblano chile

1 cucumber, peeled, halved, and seeded

4 ounces thinly sliced Spanish serrano ham

2 T. red wine vinegar, or to taste

1/2 to 1 C. cold water

Coarse sea salt and freshly ground black pepper, to taste

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

 

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

Saigon Garlic Lemongrass Wings

Saigon Garlic Lemongrass Wings

Saigon Garlic Lemongrass Wings

 

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

4 cloves garlic, peeled

1/4 C. chopped shallots

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

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

2 T. sugar

1/3 C. Asian fish sauce

3 T. fresh lemon juice

3 T. vegetable oil

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

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

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

July 4th Cheese Board

July 4th Cheese Board

July 4th Cheese Board

 

Blueberries

Strawberries

Cherrries

Crackers

Salami

Cherry tomatoes and mozzarella balls

Mediterranean Baked Crackers

Brie cheese

Blue cheese

Laughing Cow Cheese

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

Star cookie cutter with pistachio nuts

Star cookie cutter with maracona almonds

Crescent Roll Breakfast Casserole with Turkey Sausage

Crescent Roll Breakfast Casserole with Turkey Sausage

Crescent Roll Breakfast Casserole with Turkey Sausage

 

1 pound turkey breakfast sausage

1 tube (8 ounces) refrigerated crescent rolls

1 C. shredded mozzarella cheese (part-skim)

1 C. shredded sharp cheddar cheese

8 large eggs

1 ½ C. milk (2% or whole)

½ tsp. ground mustard

¼ tsp. coarse ground black pepper, or to taste

 

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

Upside-Down Salted Caramel Apple Pecan Cake

Upside-Down Salted Caramel Apple Pecan Cake

Upside-Down Salted Caramel Apple Pecan Cake

 

3 medium Honeycrisp Apples, peeled and thinly sliced

1 1/2 C. all purpose flour

1/2 C. salted butter, softened

1/3 C. of chopped pecans

1 tsp. baking powder

1/4 C. granulated sugar

3/4 C. dark brown sugar

2 eggs

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

2 T. sour cream

1 1/4 tsp. vanilla

3/4 tsp. of cinnamon

Pinch of nutmeg

Brown sugar for dusting

Coarse Sea Salt for sprinkling

 

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

3/4 C. of packed dark brown sugar

1/2 tsp. of sea salt

 

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

Strawberry Buttercream Frosting

Strawberry Buttercream Frosting

Strawberry Buttercream Frosting

 

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

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

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

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

1 tsp. pure vanilla extract

salt, to taste

 

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

Sweet Hawaiian Crockpot Chicken

Sweet Hawaiian Crockpot Chicken

Sweet Hawaiian Crockpot Chicken

 

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

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

½ C. packed light brown sugar

⅓ C. low-sodium soy sauce

2 T. cornstarch (for thickening)

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

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

 

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