Sheet Pan Honey Lemon Chicken with Asparagus

Sheet Pan Honey Lemon Chicken with Asparagus

Sheet Pan Honey Lemon Chicken with Asparagus

 

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

salt and black pepper to taste

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

3 T.  fresh lemon juice 1 lemon

1/3 cup honey

2 tsp. toasted sesame oil OR macadamia nut oil

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

Seasonings:

1 1/2 tsp. salt

1/2 tsp. garlic powder

½ tsp. black pepper

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

1/2 tsp. cumin

1/2 tsp. smoked paprika

For the Vegetables:

1 cup broccoli florets

1 lb bunch of asparagus , trimmed

 

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

Spicy Everything Bagel Cheddar Cheese Crackers

Spicy Everything Bagel Cheddar Cheese Crackers

Spicy Everything Bagel Cheddar Cheese Crackers

 

1 10 oz. block sharp cheddar cheese shredded

1 1/2 C. all-purpose flour

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

1/4 tsp. cayenne pepper

3 T. half and half

1 egg

2 tsp. water

Everything Topping:

2 T. dried chopped onion toasted

1 T. pretzel salt or coarse salt

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

1 T. sesame seeds regular

1 T. poppy seeds

 

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

Gluten Free Strawberry Rhubarb Scones

Gluten Free Strawberry Rhubarb Scones

Strawberry Rhubarb Scones

 

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

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

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

½ cup sugar

2 tsp. baking powder

½ tsp. baking soda

½ tsp. xanthum gum

1 tsp. kosher salt

6 T.  cold vegan butter cut into chunks

½ cup strawberries cut into slices and then halved

½ cup rhubarb sliced into small pieces

Vanilla Glaze:

¾ cup powdered sugar

1 tsp. vanilla extract

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

 

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

Sautéed Pea Tendrils with Green Garlic

Sautéed Pea Tendrils with Green Garlic

Sautéed Pea Tendrils with Green Garlic

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

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

No Peek Beef Tips

No Peek Beef Tips

No Peek Beef Tips

 

2 pounds stew meat, cut into bite-sized pieces

1 packet brown gravy mix

1 can cream of mushroom soup

1 C. water

1 packet beefy onion soup mix

 

Slow Cooker Instructions

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

 

Oven Instructions:

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

 

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

Salmon with Corn, Pea Tendrils and Green Garlic Butter

Salmon with Corn, Pea Tendrils and Green Garlic Butter

Salmon with Corn, Pea Tendrils and Green Garlic Butter

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

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

French Onion Meatballs

French Onion Meatballs

French Onion Meatballs

 

For the onions

 

2 T. olive oil

4 medium yellow onions, thinly sliced (about 6 C.)

3 cloves garlic, thinly sliced

2 bay leaves

1 1/2 tsp. kosher salt

1 tsp. fresh thyme leaves

1/2 tsp. freshly ground black pepper

1/3 C. dry white wine, such as sauvignon blanc

2 T. unsalted butter

 

For the meatballs

 

1 pound 90% lean ground beef

1 large egg, beaten

1/3 C. panko breadcrumbs

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

2 T. olive oil

 

For the sauce and serving

 

1 T. all-purpose flour

2 C. low-sodium chicken broth

1 tsp. Dijon mustard

1 tsp. Worcestershire sauce

6 ounces freshly grated Gruyere cheese (about 1 C.)

Toasted baguette slices, for serving

 

Cook the onions: In a large skillet, heat the olive oil over medium heat. Add the onions, garlic, bay leaves, and salt and cook, stirring frequently, until the onions are deeply golden (but not quite caramelized) and reduced significantly in volume, about 45 minutes. You can add a splash or two of water to the pan if it starts to become dry (this tends to happen around the 30-minute mark).  Add the thyme and black pepper and cook until the herbs are fragrant, about 1 minute. Add the white wine and butter, scraping up the bottom of the pan to loosen any dark bits. Remove and discard the bay leaves and transfer the onions to a plate to let cool slightly. Rinse and wipe out the skillet and set aside.  Make the meatball mixture: In a large bowl, combine the ground beef, egg, panko, salt, and pepper. Once the onions are cool enough to handle, roughly chop half the onions and add them to the meatball mixture.  Use your clean hands to mix everything together until combined. Divide the mixture up into 16 roughly 1 1/2-inch balls. A foolproof way to do this is by forming the meat mixture into an even mound, dividing the mound into quarters, and dividing each quarter into quarters again.  Heat 2 T. of olive oil in the reserved skillet over medium-high heat. Add the meatballs, making sure to space them evenly, and cook until browned on all sides, 10 to 12 minutes.  Sprinkle flour over the meatballs and toss gently until the flour is cooked, about 1 minute. Add the chicken broth, remaining reserved onions, mustard, and Worcestershire. Stir well, and let simmer until the sauce has thickened and grown slightly darker in color, about 10 minutes. Preheat the broiler on low. Sprinkle the Gruyere over the meatballs and sauce and broil until the cheese is melted, about 2 minutes.  Serve with toasted baguette slices. Leftover meatballs and sauce will keep for up to 5 days in the fridge.

Za’atar And Parmesan Smashed Broccoli

Za’atar And Parmesan Smashed Broccoli

Za’atar And Parmesan Smashed Broccoli

 

1 large broccoli crown, approximately 1 pound

½ tsp. garlic powder

1 tsp. za’atar

¾ cup grated Parmesan

 

Cut the broccoli crown into florets. Slice any large florets in half. Preheat the oven to 425 F. Line a large baking sheet with parchment paper. Place a large pot filled with water over high heat. When the water is boiling, add the broccoli to the pot. Cook the broccoli for 5 minutes, or until tender. Drain the broccoli in a colander. Place the broccoli on the baking sheet. Use a glass to gently press the broccoli flat. Sprinkle the garlic powder and za’atar over the broccoli. Sprinkle the Parmesan over the broccoli. Bake for 10 minutes, or until the cheese has melted and is lightly crisp. Serve.

Red, White and Blue Pinwheel Icebox Cookies

Red, White and Blue Pinwheel Icebox Cookies

Red, White and Blue Pinwheel Icebox Cookies

 

3 cups all-purpose flour

1/2 tsp. baking powder

1/2 tsp. salt

1 cup (2 sticks) unsalted butter

1 1/3 cups sugar

2 large eggs

2 tsp. vanilla extract

Red food coloring

Blue food coloring

 

In a medium bowl, sift together the flour, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 2 minutes. Add the sugar and continue beating until the mixture is light and fluffy, about 3 minutes. Add the eggs one at a time, beating between each addition, then add the vanilla. Turn the mixer off. Add the flour and then beat just until combined. Remove the dough and separate it into three equal pieces. Shape one piece of the dough into a 4- by 4-inch square, wrap it securely in plastic wrap and place it in the fridge. (This will be the white portion of the cookies.) Return one of the remaining pieces of dough to the stand mixer bowl, and with the mixer on “low,” add in the red food coloring until it reaches your desired color. Remove the red dough, shape it into a 4- by 4-inch square, wrap it securely in plastic wrap and place it in the fridge. (This will be the red portion of the cookies). Clean out the bowl to remove any red food coloring residue. Add the final piece of dough to the stand mixer bowl, and with the mixer on “low,” add in the blue food coloring until it reaches your desired color. Remove the blue dough, shape it into a 4- by 4-inch square, wrap it securely in plastic wrap and place it in the fridge. (This will be the blue portion of the cookies.) Refrigerate the dough for 30 minutes. Remove the dough from the fridge and cut each square in half to form two rectangles. Wrap half of each color of dough in plastic wrap and return it to the fridge. Place the red dough in between two pieces of wax paper and roll it into a rectangle about 1/8-inch thick. Roll out the white dough between two separate pieces of wax paper until it is a rectangle about 1/8-inch thick. Roll out the blue dough between two separate pieces of wax paper until it is a rectangle about 1/8-inch thick.

Peel the top layer of wax paper off of the red dough and then peel the wax paper off one side of the white dough and use the other side to transfer the white dough on top of the red dough. Peel off the wax paper from one side of the blue dough and use the other side to transfer it atop the white dough. Very lightly roll the three layers together. Starting at the shorter end of the rectangle, roll the dough as tightly as possible into a log. Repeat the rolling and stacking process with the remaining dough in the fridge. Wrap the logs in wax paper and then plastic wrap and refrigerate them for 1 hour. Remove the dough logs and roll them on the counter several times so they don’t develop a flat side. Alternately, stand the rolls up in glasses in the fridge. Refrigerate the dough for 4 more hours. When ready to bake, preheat the oven to 350ºF and line two baking sheets with parchment paper. Remove the dough from the fridge and slice each log into 1/4-inch rounds. Place the rounds about 2 inches apart on the baking sheets, as the cookies will expand when baked. Bake the cookies for 9 to 11 minutes until pale golden, and then transfer them to a wrack to cool completely.

Pea Bruschetta with Lemon & Parmesan

Pea Bruschetta with Lemon & Parmesan

Pea Bruschetta with Lemon & Parmesan

 

1 C. frozen peas (defrosted)

small handful of pea shoots – optional

¼ C. grated parmesan cheese

3 T. olive oil

1 tsp. lemon juice

½ clove garlic save the other half for the bruschetta

salt and pepper to taste

 

6 slices ciabatta

2 T. olive oil

½ clove garlic

 

Pea shoots

Fresh Parmesan

lemon zest

black pepper

extra virgin olive oil

 

To make the Pea Topping: Place the ingredients in a food processor and use the pulse button to chop and combine them until you have a rough paste. Set aside until the toast is cooked. To make the Bruschetta: Pre-heat your broiler or grill. Drizzle the bread slices with the olive oil. Toast for 2-3 minutes a side until crisp and golden brown. Whilst the toast is still warm, use the half garlic clove to lightly rub the rough bread. To assemble your Bruschetta: Spread the pea topping over the 6 slices of toast. Add extra parmesan and lemon zest to each bruschetta then top with additional pea shoots. Drizzle with extra virgin olive oil and garnish with black pepper.

Fried Olives with Garlic Aioli

Fried Olives with Garlic Aioli

Fried Olives with Garlic Aioli

 

1 5 1/2 oz jar of small pimento stuffed olives

1/2 C. panko bread crumbs

1/2 C. flour

1 egg beaten

canola oil, for frying

 

1/3 C. mayonnaise

1 scant T. lemon juice

1 heaping T. minced garlic

salt & pepper, to taste

 

To Make The Aioli: Mix all the ingredients together. Chill before serving. canola oil, for frying,1/3 C. mayonnaise,1 scant T. lemon juice,1 heaping T. minced garlic, salt & pepper, to taste

 

To Make The Fried Olives: Heat a couple of inches of canola oil in a dutch oven until it reaches 325-350 degrees on a thermometer. Separate the flour and bread crumbs out onto flat plates. The egg into a small bowl. Dredge the olives in the flour, and then into the beaten egg or buttermilk. Roll them around in the breadcrumbs until evenly coated. Working in batches, fry the olives in the hot oil, just until they are golden brown. Remove the fried olives to a paper towel lined plate to absorb the excess oil.  Serve warm, with the aioli.  Notes: Always use pitted olives when frying.

Hibiscus Mint Dunked Pineapple

Hibiscus Mint Dunked Pineapple

Hibiscus Mint Dunked Pineapple

 

1 whole Pineapple

1/2 C. Hibiscus Syrup

12 oz Sparkling Water, Hibiscus – LaCroix

2 – 3 whole Mint Leaves, optional

 

2 – 3 whole Mint Leaves, finely chopped

1 – 2 T. Hibiscus Syrup (click for recipe)

1/4 tsp Black Lava Salt

 

Prep the pineapple, ala peel, core and slice. Place in a container that has a good fitting lid. The size will vary depending on the size of your pineapple. Drizzle in hibiscus syrup and about half of the sparkling water. Add mint leaves and push in between pineapple spears, if using. Top off with more of the water to fill the container and cover pineapple. Secure the lid and place in the fridge. We let ours soak for 24 hours. When ready to serve, place spears on a plate or serving platter. Sprinkle with mint, drizzle on a bit more syrup & a lil’ sprinkle of lava salt (all optional) or dive in and enjoy right from the jar, refreshingly delicious!

German Sauerkraut Casserole

German Sauerkraut Casserole

German Sauerkraut Casserole

 

1/2 pound bacon cut into one-inch pieces, cooked crisp. Reserve 2-3 T. drippings

1 C. onion, diced

One 15-ounce can petite diced tomatoes, drained

1/2 C. brown sugar

1/2 C. sugar

1-quart fresh sauerkraut from the refrigerated section. Do not drain.

 

Preheat the oven to 350 degrees. Fry bacon until crisp. Reserve 2-3 T. of the drippings. Sauté onion in bacon drippings until transparent. Combine all ingredients in a shallow casserole dish. (You want some of the liquid to evaporate.) Bake at 350 degrees for one hour.

Gram’s Hot Milk Cake

Gram’s Hot Milk Cake

Gram’s Hot Milk Cake

 

1 C. whole milk

8 T.  butter unsalted

2 and ¼ C. all-purpose flour

2 tsp. baking powder

1 tsp. salt

4 large eggs at room temperature

2 C. granulated sugar

½ T.  pure vanilla extract

 

Preheat the oven to 350℉.Grease a 13×9 pan with solid vegetable shortening like Crisco. In a small saucepan, heat milk and butter until the butter is melted. Remove from heat. In a bowl combine the flour, baking powder, and salt, whisk to combine. Crack the eggs into the bowl of your electric mixer. Beat the eggs until thick and light yellow. Once thick, gradually add the sugar and beat until fluffy. Add vanilla. Turn the mixer to a slow speed and slowly add in the flour mixture. Mix until smooth. Slowly pour in the milk and melted butter. Mix until just combined. Pour the batter into your prepared cake pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean or with dry crumbs.  Allow the cake to cool completely on a wire rack. Once the cake is almost completely cooled. Start making the chocolate frosting. Spread the icing over the top of the cake. Serve and enjoy

One Pot Cheesy Orzo

One Pot Cheesy Orzo

One Pot Cheesy Orzo

 

8 ounces orzo or other pasta shape

2 C. heavy whipping cream

1 C. water

½ C. Cheddar cheese shredded

½ C. Monterey Jack cheese shredded

½ C. Parmesan cheese grated

⅛ tsp. salt if needed

⅛ to ¼ tsp. black pepper

2 cloves garlic clove

1 T.  shallots minced

 

Preheat the oven to 400℉. In a 7×12-inch oven-safe casserole dish, add the heavy cream, water, garlic, shallots, pepper, and orzo. Stir. Add Monterrey cheese and the Parmesan cheese to the dish and stir. Cover with foil and bake at 400℉ for 30 minutes. Remove the foil and stir. Sprinkle cheddar cheese over the top and put back in the oven, uncovered, for 10 to 15 more minutes.  Remove from the oven and allow the dish to sit 5 to 10 minutes before serving. Store any leftovers in an airtight container for up to 5 days.

Thai Peanut Beef

Thai Peanut Beef

Thai Peanut Beef

 

1 pound Flank or Skirt Steak – thinly sliced across the grain

2-3 tsp. oil

 

½ C. creamy peanut butter

2 tsp. soy sauce

1 T.  brown sugar

2 tsp. Sriracha hot sauce

¼ C. peanuts – chopped, optional

3-4 T.  water, to thin – if needed

 

Whisk together all sauce ingredients excluding peanuts. Add water 1 T.  at a time until sauce is a smooth, pourable consistency. Add oil to large pan or skillet and heat over medium high heat until hot. Add beef strips and cook 8-10 minutes, stirring throughout to ensure even cooking. When beef has browned around edges and cooked to desired doneness. Add 1/2 of the sauce to the pan. Stir and cook 1-2 minutes longer. Top with remaining sauce and chopped peanuts. Garnish with sliced green onions or cilantro if desired and serve.

Burrito Bowl

Burrito Bowl

Burrito Bowl

 

2 C. chopped or shredded chicken – fully cooked, make it yourself, or frozen chicken breast strips or rotisserie chicken work great

1 15-ounce can yellow corn – drained, see note

1 15-ounce can black – or pinto beans, drained

2 C. cooked white rice

1 C. shredded cheese

optional toppings: salsa, avocado, limes, cilantro, sour cream

 

Divide rice, beans, corn, and chicken between four meal prep containers.. Sprinkle cheese over the top. Add any toppings in sauce containers with lids. To eat, remove any topping containers and heat burrito bowls in the microwave for about 1 minute, stir, and add toppings before serving OR you can eat them straight from the fridge, no heating required. Enjoy all week long!

Strawberry Orange Julius

Strawberry Orange Julius

Strawberry Orange Julius

 

6 ounces frozen orange juice concentrate

2 C. milk

¼ C. sugar

1 tsp. vanilla extract

1 ½ C. strawberries – stems removed

10 ice cubes

 

Combine orange juice concentrate, milk, sugar, vanilla, and strawberries to a blender. Cover and pulse until smooth. Add ice cubes to blender, cover and pulse until smooth. Serve immediately.

 

Homemade Strawberry Julius

1 ½ cups (8 oz) fresh strawberries, stems removed

¾ cup water

2 tsp meringue powder + 2 tbsp water

1 tsp vanilla extract

¼ cup sugar

2 cups ice

In a small bowl, whisk together the meringue powder and 2 tablespoons of water.  Pour the meringue mixture, strawberries, water, vanilla, sugar, and ice into a blender.  Mix 2-3 minutes or until completely smooth.  Pour into glasses and garnish with additional strawberries.

Simple White Sauce Pizza

Simple White Sauce Pizza

Simple White Sauce Pizza

 

1 (14- to 16-ounce) ball pizza dough

Extra-virgin olive oil or melted bacon grease, for coating the dough

Kosher salt

Freshly ground black pepper

2 C. (or more) sliced or chopped fresh vegetables and/or herbs (For this pizza, I used 4 scallions, thinly sliced lengthwise into ribbons and ¾ C. quartered cherry tomatoes)

⅓ C. (or more) torn cured meat or cooked chopped bacon (optional, I used 4 thin slices of prosciutto, torn into bite-size pieces)

½ to ⅔ C. shredded cheese (I used aged gouda, but any cheese you love is perfect)

5 T. heavy cream, divided

 

Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high. Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to a baking sheet / pizza pan or a lightly floured pizza peel (if using a baking stone/steel). Drizzle the dough very lightly with olive oil or bacon grease, and use a pastry brush to spread the oil all the way to the edges of the dough. Season with a hefty pinch of salt and a few grinds of black pepper. Scatter on your veggie and/or meat toppings, then the cheese (if using). Drizzle half of the cream evenly over top and season with another big pinch of salt. Transfer the pizza to the oven and bake until the crust is golden around the edges and evenly browned on the bottom—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel. Remove the pizza from the oven. Immediately drizzle the remaining cream evenly over top and season with a pinch of salt and a few grinds of black pepper. Let the pizza sit for 5 minutes or until the cream has congealed, then slice and serve.

Party Potatoes

Party Potatoes

Party Potatoes

 

6 russet potatoes (about 3 ½ – 4 lbs.), peeled and cubed

1 (8 ounce) block cream cheese, softened and cubed

1 C. (4 ounces) grated sharp cheddar cheese

8 ounces sour cream, at room temperature

½ C. milk, at room temperature

3 T. melted butter, divided

1 tsp. garlic salt

2 tsp. dried minced chives

1 C. crushed Corn Flakes cereal (about 1 ¾ C. cereal before crushing)

½ tsp. paprika

Optional garnish: chopped fresh chives, chopped fresh parsley, or sliced green onions

 

Place potatoes in a large pot. Cover with water and bring to a boil. Reduce heat; cover and cook for 15-20 minutes, or until potatoes are tender. Drain really well, making sure that the potatoes are dry. Transfer the potatoes to a large bowl. Add cream cheese, cheddar cheese, sour cream, milk, 2 T. of the melted butter, garlic salt, and chives. Beat the potatoes until well blended and fluffy. Taste and season with salt and pepper, as necessary. Transfer the potatoes to a 3-quart baking dish that has been sprayed with cooking spray. In a small bowl, toss together Corn Flakes crumbs and remaining 1 T. of melted butter. Sprinkle over top of the potatoes. Bake, uncovered, at 350°F for 30-35 minutes, or until the edges are bubbly and the potatoes are heated through. Sprinkle paprika over top, garnish with chives, parsley, or green onions if desired, and serve!

 

Make Ahead: Assemble according to the recipe instructions, cover, and refrigerate for up to 48 hours. When ready to bake, remove the cover and allow the dish to sit on the counter for about 30-60 minutes before baking. If the dish is still cold when it goes in the oven, you may need to extend the baking time slightly.

 

How to Freeze Before Baking: Assemble the casserole as instructed, but do not add the Corn Flake topping. Cover tightly and store in the freezer for up to 3 months. When ready to bake, thaw in the fridge overnight. Allow the dish to sit on the counter for about 30-60 minutes before baking. If the dish is still cold when it goes in the oven, you may need to extend the baking time slightly. Add the topping just before baking.

Turkey Tenderloin in Crock Pot

Turkey Tenderloin in Crock Pot

Turkey Tenderloin in Crock Pot

 

1 ½ pounds turkey tenderloin (about 2 tenderloins)

1 C. chicken broth or chicken stock, regular or low-sodium

2 T. salted butter, diced into small pieces

 

2 T. olive oil

2 T. apple cider vinegar

2 T. honey

1 T. dijon mustard

3 garlic cloves crushed

½ tsp. dried thyme (or 6 sprigs fresh thyme)

½ tsp. dried rosemary (or 1 sprig fresh rosemary)

1 tsp. sea salt

¼ tsp. pepper

 

In a large bowl, whisk together the olive oil, vinegar, honey, Dijon mustard, garlic, herbs, and seasonings until evenly combined.  Place the tenderloins in a gallon-sized Ziploc bag with the marinade. Close the bag and toss to coat. Cover and refrigerate for at least 1 hour, (or up to 6 hours), to allow the flavors to infuse with the poultry. Add poultry, butter and marinade to the slow cooker. Pour broth over meat, then place the lid on your crock pot. Cook the turkey breast tenderloins on low for 6-8 hours, checking the turkey tenderloin temp after 4 hours. The poultry is done when a thermometer inserted into the thickest part of the meat registers 165 degrees Fahrenheit. To avoid overcooking, remove turkey when the internal temp reaches 163°F. Tent the tenderloins with foil and allow them to rest for 10 minutes before slicing and serving.

Mexican Charro Beans with Ham

Mexican Charro Beans with Ham

Mexican Charro Beans with Ham

 

4 slices uncooked bacon chopped

1 C. diced precooked ham

14 ounces prepared Pico de Gallo sauce

4 C. canned pinto beans

1 medium onion

1 pinch Salt to taste

fresh cilantro, finely chopped

sour cream, a dab on each serving for garnish

 

In large skillet, fry bacon with diced ham. When done, add Pico de Gallo and sauté (approximately one minute). Add beans and all ingredients to stock pot. Simmer 10 to 15 minutes. Add small amount of water as needed. Add salt to taste. Sprinkle with fresh chopped cilantro. Serve individual servings in a bowl with a dab (spoonful) of sour cream, and fresh cilantro sprinkled on top.

Italian Sliders

Italian Sliders

Italian Sliders

 

1 T. butter

1 7 oz jar of julienne cut sun dried tomatoes in oil, we use Delallo brand

¾ lb thin sliced salami, diced

1 lb ham, sliced on the thinner side

½ lb provolone cheese

1 medium yellow onion, diced

1 7 oz can sliced black olives, drained

¾ C. sliced pepperoncinis, drained

1 pkg Hawaiian sweet dinner rolls, or 2 small (you need 12 full rolls, or 24 halves)

Dried Oregano

Black Pepper

1 T. butter

 

Prepare (2) 9×13 pans with foil (or one large baking sheet that holds 24 rolls (combo of bottom and tops) Melt the butter and the oil from the sun dried tomatoes in a skillet and cook on low until the butter is melted. Leaving the rolls attached, horizontally slice the tops off; set aside. Place the bottom attached rolls one 9×13 foil-lined baking pan. Place the top in another 9×13 foil-lined baking pan. On the top and bottom rolls, brush on the butter/oil mixture. Place both pans in the oven for about 3-4 minutes and toast the rolls. Remove from the oven and set aside. To the remaining butter and oil mixture in the skillet, turn the heat to medium high and add the diced onion, the remaining sun dried tomatoes, and the drained olives. Sauté for 10 minutes. Next add the diced salami and continue to sauté for 5-6 minutes. To both pans of the rolls, add sliced ham, the hot salami mixture, and a slice of the cheese. Sprinkle with a few grinds of black pepper and oregano. Place in the oven and bake for 10 minutes, or until hot and bubbly. Serve open-face style!

Bruschetta Tray

Bruschetta Tray

Bruschetta Tray

 

1 7 oz olive bruschetta

1 7 oz Italian tomato bruschetta

1 7 oz blue cheese olives

1 7 oz marinated ollives

1 5 oz basil pesto

1 7 oz marinated artichokes

1 6 oz hard salami

6 oz Genoa salami

2 heads Belgian endive

tomatoes on the vine

¼ lb Camembert soft ripened cheese

¼ lb feta cheese

Bread : Delallo Sesame crostini, sesame breadsticks, regular breadsticks, and focaccia toasts

Monte Cristo Pinwheels

Monte Cristo Pinwheels

Monte Cristo Pinwheels

 

1 box frozen puff pastry 2 sheets, thawed

2 T. Dijon mustard

16 slices thin black forest ham

12 slices Swiss cheese

½ C. strawberry jam

2 T. powdered sugar, for dusting

 

 

Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper. Unfold one sheet of puff pastry over a clean space (counter or cutting board). Smooth out the dough by rolling with a rolling pin, but not too thin. Next, spread 1 T. Dijon mustard over the pastry using a spreader or scraper. Lay down 8 slices of ham on top of the mustard, followed by 6 slices of Swiss cheese. Repeat with the other puff pastry, following the exact same process. You will have 2 baking sheets ready for rolling and making the pinwheels. Starting at one edge of the pastry, tightly roll up the dough into a log. Using a serrated knife, slice the log into 4 pieces, and then slice each quarter into 3 (to make 12).. Repeat with another sheet of pastry and the rest of the ingredients.  Baking: Place 12 pinwheels on each baking sheet, cut side up, and bake until the puff pastry has turned golden brown, about 20-25 minutes. Remove from the oven and let cool for 5 minutes. Transfer to a serving platter and dust the pinwheels with powdered sugar. Serving: Place strawberry (raspberry)jam in a small dish in the center of a platter. Set out the 24 pinwheels around it (it’s okay to stack them), and serve with the jam for dipping.

Chicken Burrito Skillet

Chicken Burrito Skillet

Chicken Burrito Skillet

 

1 pound boneless skinless chicken breasts, cut into 1-1/2-inch pieces

1/8 tsp. salt

1/8 tsp. pepper

2 T. olive oil, divided

1 C. uncooked long grain rice

1 can (15 ounces) black beans, rinsed and drained

1 can (14-1/2 ounces) diced tomatoes, drained

1 tsp. ground cumin

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. chili powder

2-1/2 C. reduced-sodium chicken broth

1 C. shredded Mexican cheese blend

1 medium tomato, chopped

3 green onions, chopped

 

Toss chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat 1 T. oil over medium-high heat; saute chicken until browned, about 2 minutes. Remove from pan. In same pan, heat remaining oil over medium-high heat; saute rice until lightly browned, 1-2 minutes. Stir in beans, canned tomatoes, seasonings and broth; bring to a boil. Place chicken on top (do not stir into rice). Simmer, covered, until rice is tender and chicken is no longer pink, 20-25 minutes. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted. Top with tomato and green onions.

Gnocchi Chicken Skillet

Gnocchi Chicken Skillet

Gnocchi Chicken Skillet

 

1 package (16 ounces) potato gnocchi

1 pound ground chicken

1/2 C. chopped onion

2 T. olive oil

1 jar (26 ounces) spaghetti sauce

1/4 tsp. salt

1/4 to 1/2 tsp. dried oregano

Shredded Parmesan cheese, optional

 

Cook gnocchi according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, cook chicken and onion in oil over medium heat until chicken is no longer pink; drain if necessary. Stir in the spaghetti sauce, salt and oregano; cook until heated through, 5-10 minutes. Drain gnocchi; gently stir into skillet. If desired, sprinkle with Parmesan cheese.

Air Fryer Zucchini Chips

Air Fryer Zucchini Chips

Air Fryer Zucchini Chips

 

1 medium zucchini (about ½ pound)

1 tsp. olive oil

¼ tsp. salt, or to taste

⅛ tsp. coarse ground black pepper, or to taste

 

Slice zucchini into ⅛ -inch rounds. A mandoline works great. For best results, pat zucchini slices with paper towels to dry them. In a small bowl, toss zucchini with olive oil, salt and pepper.  Turn air fryer to 400ºF. Put zucchini slices on rack in a single layer.  Cook 5 minutes, shake, cook an additional 5 minutes, shake and cook 2 minutes more, or until zucchini is golden brown and dry.

Sheet Pan Scrambled Eggs

Sheet Pan Scrambled Eggs

Sheet Pan Scrambled Eggs

 

12 large eggs

¼ C. milk (whole milk or 2% is best)

¼ tsp. kosher salt

¼ tsp. coarse ground black pepper, more to taste

 

Optional Mix-Ins (1 ½ C. total)

cooked and crumbled bacon (or cooked ham or cooked sausage)

vegetables (see note)

shredded cheese

sliced green onions

 

Preheat oven to 350ºF. Spray a 10 x 15-inch rimmed sheet pan (see note) with nonstick cooking spray. Whisk eggs, milk, salt, and pepper together in a large bowl until well combined, but not frothy. If you prefer, a blender or electric mixer can be used for this step. 12 large Our Family eggs, ¼ C. milk, ¼ tsp. kosher salt, ¼ tsp. coarse ground black pepper, more to taste Pour into prepared pan. If desired, sprinkle evenly with toppings (see notes for tips). For best results, try to limit the total amount of added topping to 1 ½ C. Bake for 17 minutes or until eggs are set. Let eggs cool in pan for 3 to 4 minutes before cutting into squares. Serve eggs on a toasted English muffin for an easy breakfast sandwich. Refer to the post for more serving ideas.  Notes:  Adding vegetables: Try finely diced bell peppers or onions, sliced mushrooms, shredded spinach. Vegetables should be very thinly sliced or diced, or pre-cooked to ensure they cook through. Mushrooms should be cooked first because of their high water content which may make the eggs watery.  Adding meat: All meat should be fully cooked prior to adding to eggs.

 

Different size pans: Cook time will change based on what size pan you use. It will also vary slightly depending on what toppings you add. Use the below times as a guide.

 

12 x 17-inch pan – 14 minutes

10 x 15 inch pan (with toppings) – 17 minutes

9 x 13 inch pan –  24 minutes

Triple Cherry Berry Watermelon Smoothie

Triple Cherry Berry Watermelon Smoothie

Triple Cherry Berry Watermelon Smoothie

 

1 large frozen banana

1/2 C. frozen strawberries

1/2 C. frozen raspberries

1/2 C. frozen cherries

1 C. fresh cubed watermelon

1/2 C. unsweetened almond milk

 

Place all ingredients in a blender and blend. Add more almond milk if necessary to help blend the ingredients until they are smooth. Makes 2 smoothies.

Fluffy Peanut Butter Frosting

Fluffy Peanut Butter Frosting

Fluffy Peanut Butter Frosting

 

½ C. butter, at room temperature (or sub vegan butter)

½ C. natural creamy peanut butter (just peanuts + salt)

2 C. powdered sugar

1 tsp. vanilla

2-3 T. unsweetened almond milk (or milk of choice), to make the frosting creamy

 

In the bowl of an electric mixer, add the softened butter and peanut butter and whip on high until light and fluffy. Add powdered sugar, vanilla and 2 T. almond milk. Beat slow at first, then increase speed to high and beat for approximately two minutes. Frosting should be nice and creamy, if you want it extra creamy, add another T. of almond milk and beat again.  Spread on your favorite cake, cupocakes, cookies, or whatever your heart desires!

Honey-Lemon Ricotta Breakfast Toast with Figs + Pistachios

Honey-Lemon Ricotta Breakfast Toast with Figs + Pistachios

Honey-Lemon Ricotta Breakfast Toast with Figs + Pistachios

 

2 slices whole grain or gluten free bread

1/4 cup low fat ricotta

1/2 fresh lemon, juiced

1/2 T. honey

4 figs, sliced

2 T. pistachio pieces

1 tsp. lemon zest

 

Toast bread in toaster.  While bread is toasting, whip together ricotta, lemon juice and honey until smooth and creamy. Spread ricotta moisture evenly over each piece of toast, then top with sliced figs.  Sprinkle each piece with pistachio pieces and lemon zest. Serves 2.

Fluffy Vanilla Frosting

Fluffy Vanilla Frosting

Fluffy Vanilla Frosting

 

5 T. flour , plain/all purpose

1 cup white sugar , regular/granulated (can reduce to 1/2 cup, Note 1)

1 cup milk, warmed using any method , full fat best (but even 0% fat works)

1 1/2 tsp. vanilla extract

Pinch of salt

225g / 1 cup unsalted butter , softened but not too soft!

Chocolate Frosting option:

1/4 cup cocoa powder, unsweetened (Dutch processed best, if you can)

 

Place flour and sugar in a large saucepan over medium heat. Cook, stirring constantly, for 30 seconds. While whisking constantly, slowly pour the milk in (this ensure it’s lump free). As the milk gets hotter, it will start to thicken – stir constantly so the base doesn’t catch. Cook until the mixture thickens in a thick, dolloping custard – see video for texture. TIP: Thicker texture = thicker frosting texture but won’t make the frosting dense, it’s still fluffy and spreadable but it just makes it “sturdier” with sharper edges when piped. Remove from heat and scrape into a bowl. Cover with cling wrap, pressing down onto the surface to prevent a skin from forming. Cool completely (I leave on counter for 20 min or so then refrigerate 30 min to speed up but don’t let it get chilled, best at room temp to beat into butter). You can leave in fridge overnight but take it out 1 hour prior to using (to dechill – otherwise it won’t mix well with softened butter). Making the Fluffy Frosting: Place butter in a bowl and use either a handheld beater or stand mixer (with whisk attachment) to beat for 3 minutes until it’s smooth and changes from yellow to very pale yellow, almost white. Now start whipping in the Thickening Roux. On speed 5 (medium), start adding the thick roux one heaped T. at a time. Take about 1 minute to add it all. Once all added, add vanilla and salt, then whip for 2 to 3 minutes until you can see that it is still enough to hold peaks. Then it’s ready to use! Chocolate flavored option: Beat in the cocoa powder at the end, just until mixed through.

 

Note: Sugar – caster/superfine ok too. 1 cup sugar yields a sweet frosting but not overly sweet like buttercream which uses about 2.5 – 3 cups equivalent. Can reduce to as little as 1/2 cup – then this really does taste like a lightly sweetened whipped cream!

Cheesy Ham Zucchini Bake

Cheesy Ham Zucchini Bake

Cheesy Ham Zucchini Bake

 

3 small zucchini shredded

1 small onion chopped finely

3 slices cooked bacon chopped

1 cup chopped back bacon

1 cup grated cheddar cheese

1 cup all purpose flour

1 1/2 tsp. baking powder

1/4 tsp. salt

1/8 tsp. ground black pepper

1/2 cup vegetable oil

5 large eggs slightly beaten

 

Preheat your oven to 350 degrees F. Shred the zucchini and place it in a strainer over a bowl. Set aside to rest. Prep the ingredients: chop the onion, chop the bacon and back bacon, grate the cheese and whisk the eggs. Set everything aside. In a small bowl whisk together the flour, baking powder, salt and pepper. First, lightly squeeze out any excess moisture from the shredded zucchini. In a large bowl mix together the zucchini, onion, bacon, back bacon and shredded cheese. Stir in the flour mixture until well combined. Add the eggs and oil and mix well. Grease a baking dish with butter (8 x 8 works great). You can also use a cooking spray to grease it. Pour the mixture into the baking dish and smooth out the top. Bake for 45 minutes. The top should be golden. Serve right away (like zucchini puff)

Easy Pizza Fondue

Easy Pizza Fondue

Easy Pizza Fondue

 

1 1/2 cups shredded mozzarella cheese

1/2 grated Parmesan cheese

1 T. all-purpose flour

2 cloves garlic minced

3/4 cup dry white wine or broth

2/3 cup drained canned diced tomatoes

1 T. balsamic vinegar

1 T. chopped fresh basil or 1 tsp. dried basil

1 T. chopped fresh oregano or 1 tsp. dried oregano

 

Serve with:

cubes of crusty bread

pepperoni sticks

salami cubes

cooked sausage chunks

bell pepper chunks

mushrooms

grape tomatoes

ham

pineapple

black olives

 

In a bowl combine the mozzarella, Parmesan and flour. Mix well to coat the cheese with flour. Set aside. In a large saucepan, combine the garlic and wine (or broth), bring to a simmer over medium heat. Then reduce the heat to medium-low. Add the cheese mixture by the handful to the saucepan, stirring constantly after each addition. Use a spoon and stir in a figure eight motion until the cheese is melted. Stir in the tomatoes, balsamic vinegar, basil and oregano. Cook, stirring, until the tomatoes are heated through, about 2 minutes. Transfer to a fondue pot and serve immediately.

Runny Eggs on Creamy Scallion-Bacon Grits

Runny Eggs on Creamy Scallion-Bacon Grits

Runny Eggs on Creamy Scallion-Bacon Grits

 

Salt

1½ cups instant grits

2 T. unsalted butter, plus more for frying the eggs

⅓ cup freshly grated Parmigiano-Reggiano

¼ cup finely chopped scallions, white and green parts

4 slices bacon, cooked crisp and crumbled

Freshly ground black pepper

8 extra-large eggs

 

In a medium saucepan, combine 5½ cups water and ½ tsp. salt. Bring to a boil. Gradually whisk in the grits. Cover and cook over low heat, whisking often, until thick and creamy. Stir in the butter, cheese, scallions, and bacon — holding back a portion of the scallions and bacon for garnish. Cook 5 minutes longer. Add salt and pepper. Fry the eggs in butter until the whites are set but the yolks are still runny. (Or poach the eggs: Bring a 14-inch skillet of water to a boil; add 2 T. white vinegar and 1 tsp. salt. Slip in the eggs and poach for about 3 minutes. Remove with a slotted spoon.) Spoon the grits into bowls. Top with the eggs. Garnish with the remaining bacon crumbles, chopped scallions, and freshly ground black pepper.

Tajin Pineapple Glazed Pork Skewers

Tajin Pineapple Glazed Pork Skewers

Tajin Pineapple Glazed Pork Skewers

 

½ cup of Tajín Mild Hot Sauce

¼ cup pineapple juice

1 tsp. garlic powder

1 tsp. onion powder

¾ tsp. cornstarch, dissolved in water

800 grams of pork loin, cut into large cubes

10 spring onions, stemmed, cut into halves

4 pineapple slices, cut into squares

2 T. cambray onion stems, sliced

2 T. of white sesame seeds

Wooden skewers submerged in water

 

Combine in a bowl Tajín® Mild Hot Sauce, pineapple juice, garlic, onion powder and cornstarch until integrated. Reserve ¼ cup of the sauce and combine the rest with the meat. Cover perfectly and rest for 15 minutes. To prepare the skewers, place half of the chambray onion first, a square of pineapple, two pieces of meat, pineapple, two more pieces of meat, and at the end close with another half of the chambray onion.  Preheat your oven to 180ºC. Arrange skewers on a wire rack and bake for 6 minutes or until golden brown, flip and brown for an additional 6 minutes or until internal temperature is 140°F. Varnish with the sauce that you reserved a couple of times on each side so that they are well glazed. Remove from oven and rest covered for 5 minutes. Serve decorated with chambray onion stems and sesame seeds.

One Pan Low Carb Cheesesteak

One Pan Low Carb Cheesesteak

One Pan Low Carb Cheesesteak

 

1 lb  Lean Ground Beef (96% lean)

1 Green pepper (sliced)

1 Yellow pepper (sliced)

1/4 Yellow onion (sliced)

1/2 cup Mushrooms

1 T. Steak seasoning

1 T.  Avocado Oil

1/2 cup Gruyere cheese

6 slices Provolone cheese

 

Heat cast iron skillet and add avocado oil to the pan. Sauté vegetables until they are cooked through (about 5-7 minutes), then remove and set aside. Add ground beef and steak seasoning, cook until done. Add vegetables back into the pan and gently stir to combine. Sprinkle cheeses onto the top and set under the broiler for 5-7 minutes or just until the cheeses start to brown. Serve as-is or over lettuce or low carb buns

Pan-Seared Scallops with Spicy Raspberry Sauce

Pan-Seared Scallops with Spicy Raspberry Sauce

Pan-Seared Scallops with Spicy Raspberry Sauce

 

2 T. Raspberry Preserves

Juice and Zest of 1 Lemon

½ C. Raspberries

2 T. Water

1-2 tsp. Crushed Red Pepper, more or less depending on taste preferences

1 Lb. Scallops

Salt and Pepper, to taste

1 T. Olive Oil

1 T. Butter

1 Pkg. Parmesan Risotto

 

Prepare risotto as directed on the package. In a small sauce pan, combine raspberry preserves, the zest and juice of 1 lemon, raspberries, water and crushed red pepper. Heat over moderately high heat for approximately 5-7 minutes. Thaw scallops as directed on package. Rinse scallops and pat dry with paper towels. Season with salt and pepper. Add oil and butter to a non-stick skillet and heat over moderately high heat until hot but not smoking. Sauté scallops by turning over once until browned and just cooked through 4-6 minutes total. Serve over a bed of risotto and drizzle with sauce.